Nestec S.a.

John S Tandy

Eldon C Lee

Teh-Kuei Chen

Zdenek Kratky

Rebecca S So

Lawrence Allan Kibler

Paul E Cornet

Pierre J Van Pottelsberghe De La Potterie

Flavorants are obtained by collecting differing volatile fractions evolved over differing periods of time from at least one fatty acid into which oxygen is introduced while being heated to a temperature of from 150.degree. C. to 475.degree. C.

Flavorants obtained from fatty acids

A process for preparing a fried bean flavor which comprises preparing a bean paste, hydrolysing the bean paste with a proteinase and a carbohydrase, and reacting the hydrolysed bean paste at an elevated temperature with an edible fat or oil and lecithin.

Process for preparing a bean flavor

A dehydrated edible composition is provided by a food-acceptable ammonium salt encapsulated in a food-acceptable carrier agent in admixture with at least one of dehydrated meat, vegetable or dairy substance. The encapsulated salt potentiates and enhances the taste of sodium chloride and enables preparation of foods having a reduced sodium chloride content.

Edible compositions providing salt taste-enhancing compositions

The taste of foods and beverages containing less than a normal amount of sodium chloride is enhanced by addition of a food-acceptable encapsulated ammonium salt. Food-acceptable carrier agents for encapsulating food-acceptable ammonium salts include maltodextrin, gum arabic and gelatinized starches, in particular, starches which have a high amylopectin content, and in particular, a gelatinized starch hydrolysate debranched at 1,6-alpha-D-glycosidic linkages. The ammonium salts are usefully prepared with ammonia recovered during spray-drying of fermented soy sauce and by recovering ammonia formed by acid hydrolysis of a protein.

Taste-enhancement of sodium chloride-reduced compositions

Flavorants are obtained by collecting at least one of differing volatile fractions evolved over differing periods of time from a liquid pool of at least one fat or one oil and mixtures thereof into which oxygen is introduced while being heated to a temperature of from 300.degree. C. to 475.degree. C.

Flavorants derived from fats and oils

A mushroom flavorant is prepared by contacting homogenized mushrooms in an aqueous medium with a water-soluble salt of linoleic acid and with oxygen. The flavorant may be further enhanced by adding carob bean extract to the treated homogenate. The treated homogenate may be combined with carriers and other additives and spray-dried.

Mushroom flavorant

Flavoring compositions are prepared by heating at least one fatty acid at a temperature of from 150.degree. C. to 475.degree. C. in the presence of oxygen.

Production of flavor

The .alpha.-chlorohydrin content of liquid hydrolysed protein obtained by acid hydrolysis with hydrochloric acid is reduced by adjusting the pH of the liquid hydrolysed protein to a pH of from 8 to 14 and holding the liquid for a time sufficient for the .alpha.-chlorohydrin content of the liquid hydrolysed protein to be reduced.

Preparation of hydrolyzed protein having reduced .alpha.-chlorohydrin

Flavoring compositions are prepared by heating a liquid pool of at least one fat or oil or mixtures thereof to a temperature of from 300.degree. C. to 475.degree. C. while introducing oxygen into the heated liquid pool of material and collecting differing volatile fractions evolved over differing periods of time from the heated pool of material for preparing flavorants.

Flavor production

Flavorants are prepared by heating an aqueous mixture of a phospholipid and a sulfur-containing compound which is reactive with the phospholipid to react the phospholipid and sulfur-containing compound to produce a flavorant. The aqueous mixture also may include a lipid material, amino acids, including those provided by a protein hydrolysate or other source of amino acids, and a reducing sugar.

Preparation of flavors

Naringin is selectively cleaved into L-rhamnose and naringenin-t-7-glucoside by heating naringin in solution under particular conditions of acid hydrolysis. Upon cooling the reaction medium, a liquid phase containing L-rhamnose and a semi-solid phase containing naringenin-7-O-glucoside are obtained from which those compounds may be isolated.

Selective cleavage of naringin

A meat flavorant is prepared by oxidizing a lipid material to form oxidation products therein, combining the lipid material with a sulfur containing compound and with a source of amino acids including an animal protein hydrolysate and reacting the combined ingredients until substantially all of the oxidation products have been consumed.

Meat flavoring agents and process for preparing same

Chicken flavorants having a high intensity are prepared by reacting a mixture of leucine and/or its salts with a sulfur-containing compound and a reducing saccharide in the presence of a hydroxylated solvent.

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Litchfield, CT, United States of America

John S Tandy