International Flavors & Fragrances Inc.

General Foods Limited

Marvin Schulman

Jacob Kiwala

Kevin P Miller

Alan Owen Pittet

Chee-Teck Tan

Esra Pitchon

Ranya Muralidhara

Lewis G Scharpf, Jr

Michael F Javes

Carlos Ramirez

William J Kinlin

David P O'Chat

Chwan-Kong King

Phillip A Rossy

Paul L Bolen

Regina D Hawn

Paul A Kirkpatrick

Douglas M Lehmann

Richard B Stevenson

Ira T Warder

Richard H Davidson

Martin Glicksman

Marion A Sudol

Richard R Leshik

Robert E Altomare

Robert J Beale

Elizabeth Hegedus

Jerry E Silverman

Joseph L Hegadorn

Young C Kang

Nancy A Swallow

Martin S Colton

Joseph J Halik

Steven Barry Chall

Milton Yezek

Milton H Schwarz

Harry Hannah

Walter S Kemprowski

Gerald P Case

Gordon F Kunz

Chwan K King

Robert Kleinhenz

Brian Grainger

Described are flavored calcium supplement compositions, beverage (e.g., coffee, milk, cocoa and citrus/whey protein), foodstuff, chewing gum and oral care (e.g., toothpaste and mouthwash) compositions and articles comprising flavored calcium supplements, foodstuff, beverage, chewing gum and oral care base compositions and intimately admixed therewith an aroma or taste augmenting, enhancing or imparting quantity and concentration of one or more freeze-dried or spray-dried tastand compositions containing tastands produced from,leaves (sugarcane leaves) by means of carrying out one or more physical separation unit operations on a plurality of such leaves, macerates thereof or mixtures of leaves and macerates thereof whereby one or more natural food additives, chewing gum additives or oral care additives is separated and isolated from the remainder of the plurality of leaves, macerates thereof or mixtures of leaves end macerates thereof. Such unit operations include pressurization using hydraulic press means, steam distillation, fractional distillation, supercritical carbon dioxide extraction, volatile solvent extraction and/or charcoal column separation means.

Use of spray-dried and freeze-dried sugarcane leaf essence

Use of spray-dried and freeze-dried sugarcane leaf essence in improving taste of flavored calcium supplements, foodstuffs, beverages, chewing gum, oral care compositions and calcium supplement

Cola beverages comprising tastand additives from Saccharum officinarum leaves

Food and beverage additive composition produced from saccharum officinarum leaves

Described is a process for producing one or more tastands including food and beverage additives from Saccharum officinarum leaves (sugarcane leaves) by means of carrying out one or more physical separation unit operations on a plurality of such leaves, macerates thereof or mixtures of leaves and macerates thereof whereby one or more natural food additives is separated and isolated from the remainder of the plurality of leaves, macerates thereof or mixtures of leaves and macerates thereof. Such unit operations include pressurization using hydraulic press means, steam distillation, fractional distillation, supercritical carbon dioxide extraction, volatile solvent extraction and/or charcoal column separation means. Also described is apparatus for carrying out such processes as well as the products produced using such processes and organoleptic uses of such products. Also described are compositions comprising (a) such tastands in admixture with (b) an eatable having a bitter and/or metallic taste. The eatable is any ingested material taken by mammals, such as foodstuffs, non-calorie food components or medicines including bitter chocolate or a drug such as ibuprofen.

Producing tastands including food and beverage additives

A toroidal manifold sparger having a hollow toroid member with an upper portion and a lower portion and having a plurality of first openings substantially evenly spaced along the lower portion thereof and all oriented perpendicular to the upper portion in a first and vertically downward direction, a plurality of second openings substantially evenly spaced along the lower portion of the toroid member and all oriented in a second direction, the first openings and the second openings being spaced apart from each other, each of the openings having a trajectory such that the trajectory of all of the first openings is parallel to each other and in a downward direction, and the second openings having a trajectory that radially inwardly converges in a downward direction, the first and second openings being the only openings in the lower portion, the toroid member being suspended from the upper portion.

Toroidal manifold sparger used in a fluidizing spray chilling system

An encapsulated flavoring and coloring agent is made by spray chilling.

Fluidizing spray chilling system for producing encapsulated materials

A toroidal sparger is disclosed for use in a fluidized spray chilling system for the production of encapsulated flavoring and coloring agents.

Novel controlled release flowable flavoring powders and processes and apparatus for preparing and using such agents, the processes comprising heating a high melting point encapsulating or enrobing material, such as a fat and/or wax and one or more emulsifiers to melt this starting material; mixing one or more water-containing flavor compositions with a texture conditioning agent; mixing the flavor compositions and texture conditioning agent(s) with the molten fat or wax to obtain a homogeneous mixture in the form of an emulsion; and chilling the flavor composition-containing mixture to provide discrete particles of solid encapsulated flavoring agent, together with the products so produced and methods for using same.

Method of making controlled release flavors

A process of producing a charcoal broiled flavor is provided by distributing a heated fat or oil as a thin film which is exposed to a temperature of at least 600.degree. F. for a period of time less than 2 minutes to exothermically heat the fat to at least 650.degree. F. and thereafter rapidly cooling the flavor product to a temperature less than 220.degree. F., a minor fraction of the exothermically heated oil being spent as waste vapor.

Process to produce a charcoal broiled flavor

A fluid nozzle for the atomization of liquids and, more particularly, a three-fluid nozzle for effectuating a unique method of atomizing high viscosity liquids and difficult-to-spherize liquids which are to be spray-dried. Also disclosed is a novel method of atomizing high viscosity liquids and liquids which are difficult to spherize in an essentially two-step atomization sequence through the utilization of the inventive three-fluid atomizing nozzle.

Three-fluid atomizing nozzle and method of utilization thereof

An apparatus and a method for the separation of seeds from seed-containing fruit rag or the like, particularly the separation of seeds from citrus fruit rag, which essentially consists of seeds, seed sacks and membranes to which the seeds adhere, and of albedo, and wherein the efficient separation of seeds enables the economical processing utilization of the separated seeds and of the fruit rag for further commercial applications. The apparatus includes an endless conveyor belt having a substantially horizontal upper run, and which is continually driven through the intermediary of a suitable drive arrangement, such as an electric motor, has at least one roller extending diagonally across the upper run of the conveyor belt in closely spaced relationship therewith forming a narrow gap therebetween, such that seed-containing fruit rag, upon being deposited on the upstream or infeed end of the conveyor belt, will be conducted into the gap between the roller and the belt, the spacing between the belt and roller being regulated to allow the fruit rag to pass through the gap and to continue its conveyance on the belt towards the downstream or discharge end of the conveyor belt; however, with the gap being sufficiently narrow to inhibit any seeds from passing therethrough. This will cause the seeds to be stripped or separated from the seed sacks and membranes of the fruit rag to which they adhere and to slide along the longitudinal axis of the diagonally extending roller towards one side of the conveyor belt, where the separated seeds as they fall off the belt are collected in a suitable collector receptacle.

Seed separating apparatus and method

A method for agglomerating a low-moisture, amorphous gelatin-containing mix wherein finely ground gelatin is combined with a ground, anhydrous food acid and ground sugar and/or polydextrose and the mix is heated, while being agitated to a temperature between 180.degree. and 200.degree. F.

Method for producing cold-water soluble gelatin dessert mixes and

The invention relates to a process for producing a non-caloric citrus albedo bulking agent comprising obtaining albedo from citrus peels to produce albedo particles substantially free of flavedo, water-washing to reduce soluble carbohydrates, constituents, removing alcohol and water, and bitter constituents, removing alcohol and water, and finally milling to the consistency of flour. The citrus albedo bulking agent obtained from this process is especially useful as a partial replacement for high-caloric ingredients such as flour, fat and/or sugar in a food product with at least a one-third reduction in caloric density, more preferably from 50% to 75% or higher. The citrus albedo bulking agent has a water binding capacity of from 10 to 20 grams of water per one gram of the albedo bulking agent.

Citrus albedo bulking agent and process therefor

The present invention provides a rapidly-soluble sweetener, a process for preparing it, and improved dry beverage mixes employing it. The composition preferably comprises from 15 to 65% fructose, from 15 to 30% of low dextrose equivalence dextrinized starch, and from 30 to 65% sucrose, on a dry solids basis. By preparing it with a density of 0.4 or less, solubility is greatly enhanced over prior art sweeteners, especially sucrose. Because of the improved solubility, carbonation is not lost by requiring stirring of a sweetener when preparing a beverage from a dry carbonated beverage mix.

Rapidly-soluble sweetener, process for its preparation and beverage mix

Growing community of inventors

Howell, NJ, United States of America

Marvin Schulman