Advanced Food Technologies Inc.

Kenneth A Marchetti

John J Fisher

David C Tucker

A method for impregnating porous material with a liquid flavoring. The porous material comprises embossed sheets or disks of porous absorbent material, each of which is dispensed automatically onto a conveyor. Each individual disk is squirted automatically with a selected amount of liquid flavoring and then immediately packaged automatically. The selected amount of flavoring is less than the amount required to supersaturate the disk. Thus, by a passive capillary action, or 'wicking' effect, dispersal of the flavoring liquid throughout the disk continues during the packaging step. This method reduces the amount of flavoring which is wasted in conventional impregnation methods. Further, the use of the capillary action to complete the saturation process allows the packaging to be commenced prior to completion of the saturation process and thereby substantially increases the speed with which the process can be completed.

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Northlake, IL, United States of America

Kenneth A Marchetti