General Foods Limited

Peter Donato Malizia

William A Mitchell

Jerome F Trumbetas

Ivan Furda

A process for decaffeinating and aqueous coffee extract involves contacting the extract with a fatty solvent while concurrently vacuum distilling a portion of the water initially present from the aqueous coffee extract and subsequently separating the decaffeinated coffee extract and the caffeine-containing fatty solvent.

Decaffeination of a coffee extract

An improved method for fixing volatile flavoring compounds such as acetaldehyde is disclosed. The method comprises: obtaining a glassy, aqueous, supersaturated sucrose solution; mixing therewith a volatile flavoring compound sufficiently to at least partially dissolve the volatile flavoring compound in the solution and initiate crystallization of the sucrose; contacting the resulting mixture with a stream of a drying gas during the mixing operation to at least partially dry the mixture as crystallization proceeds; and recovering as a product crystalline sucrose having the volatile flavoring compound fixed therein.

Fixing acetaldehyde in sucrose

Synthetic polysaccharides when esterified with a substituted dicarboxylic acid anhydride furnish products possessing excellent oil fixative and stabilizing properties.

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Yonkers, NY, United States of America

Peter Donato Malizia