General Foods Limited

Myron D Shoaf

LaMonte D Pischke

Peter A Basile

Dennis J Colwell

Ronald W Ponzoni

Clara Ann Annese

Richard M Sorge

La Monte Pischke

The present invention provides a method for agglomerating a comestible mix without the addition of moisture. At least 30% of a food-acid chosen from the group consisting of anhydrous citric acid, malic acid and combinations thereof, and at least 3% aspartame is blended with other food approved materials like bulking agents, flavorants, colorants, starches or proteins. The blending is effected at an elevated temperature, the temperature being 140.degree. to 200.degree. F. The blending period is for a time effective to produce a desired agglomerate size. The product is cooled and then may be packaged for direct consumption. Agglomerates consisting of aspartame and the food acid can be made with as little as 0.5% aspartame.

Method for agglomerating aspartame and acid-containing mixes

L-aspartic acid derivatives typified by L-aspartyl, L-phenylalanine methyl ester (APM) in crystalline form are agglomerated by a minor weight percent of a like solution serving as a permanent aggregating matrix at the spaced points of the contact in a random distribution of the crystals whereby they are assembled and immobilized to a free flowing form for use in dry food mixes.

Sweetening composition and method

A separation means is disclosed which effectively isolates the resultant salts of a carbonation reaction while permitting the transfer of gaseous carbon dioxide in a substantially pure, non-contaminated form to a liquid to be carbonated. The separation means comprises a passageway with a plurality of restricted gas communicating apertures and a one-way valve attached to the end of the passageway which is proximate to the liquid to be carbonated. The gas communicating apertures and one-way valve function to retain the chemical by-products of the reaction from the carbonated beverage.

Reactant/gas separation means for beverage carbonation device

A substantially salt-free carbonated beverage is produced using a pressurizable container comprising a carbonation chamber having an upper compartment for holding the chemical reactants, a means for separating gaseous carbon dioxide and solid or liquid reaction by-products and a lower compartment having a bottom sparger surface for releasing, as uniformly small bubbles, the generated carbon dioxide into a liquid to be carbonated. The separation means and sparger surface function to retain the chemical by-products of the reaction from the carbonated beverage.

Beverage carbonation device

A slurry-forming substantial level of discretely-sized undissolved L-aspartic acid sweetening compound, preferably one milled to reduce the particle size of undissolved ester crystals, is encapsulated in a water soluble encapsulating agent by drying a uniform dispersion as by spray drying to yield a high density readily soluble powderous sweetening composition which is readily blendable and uniform in sweetening power and resists caking and clumping.

Spray-dried L-aspartic acid derivatives

APM is discretely dispersed throughout a matrix created by melting a fuseable mass and subdividing it to encapsulate the APM therein.

Sweetening composition and process therefor

A slurry-forming substantial level of discretely-sized hydrated L-aspartic acid sweetening compound, preferably one milled to reduce the particle size of undissolved ester crystals, is encapsulated in a dextrinous water soluble agent by drying a uniform dispersion as by spray drying to yield a high density readily soluble powderous sweetening composition which is readily blendable and uniform in sweetening power and resists caking.

Growing community of inventors

Danbury, CT, United States of America

Myron D Shoaf