General Foods Limited

Robert J Soukup

Thomas H Parliment

Paul R Zanno

William P Clinton

Richard J Scarpellino

Martin Franklin Epstein

Jo-Fen Tung Kung

Il-Young Maing

Matthew J Cyronak

Richard P McNaught

A flavoring composition comprising an effective amount of a compound having the following structure: ##STR1## wherein R.sub.1 is an alkyl group of 1 to 7 carbon atoms; and R.sub.2 and R.sub.3 are chosen from the group consisting of hydrogen and an alkyl group of 1 to 3 carbon atoms. These compounds have been found to impart a fatty, meaty, chicken-like and pork-like quality, flavor and aroma when added in effect amounts to food products.

1,1-Bis (thioalkyl) alkyl-2,4-diene as a flavoring agent

A process for enhancing the flavor impact and mouthfeel characteristics of foodstuffs, particularly citrus-flavored beverages and desserts, is disclosed which comprises adding an effective amount of a bittering agent selected from the group consisting of naringin, limonin, nomilin and combinations thereof.

Flavor and mouthfeel character in foodstuffs by the addition of bitter

This invention relates to a foodstuff which contains an amount of an ethyl-methylthio substituted alkyl ester having the following structure: ##STR1## wherein R and R' independently is either hydrogen or an alkyl group of from one to three carbon atoms and n is either zero or one. The ethyl-methylthio substituted alkyl ester will augment or enhance a fruity, vegetable or green pine needle flavor to the foodstuff.

Flavoring with ethyl-2-methylthioisobutyrate

This invention relates to a coloring agent which is soluble and stable in low pH aqueous food systems. The food colorant, Food, Drug and Cosmetic Red No. 3, which contains a carboxylic group, is predominantly in the unionized form below pH 4.5 and is, therefore, at a concentration required for red coloring virtually insoluble. Red No. 3 is rendered soluble by mixing it with water and a hydrophilic surfactant selected from the group consisting of polyoxyethylene (20) sorbitan monostearate, polyoxyethylene (20) sorbitan tristearate and polyoxyethylene (20) sorbitan monooleate and mixtures thereof. The resulting mixture is added directly to an aqueous foodstuff or after first fixing it on or in a carrier.

Stabilization of erythrosine in aqueous acidic food systems

Grinder gas aroma evolved from the comminution or fracturing of freshly roasted coffee beans is stabilized by condensing the gas and adding an oxygen scavenger to the condensate. This condensate is then briefly contacted and extracted with a fluorinated-chlorinated hydrocarbon to remove harsh aroma compounds and then with a mixture of non-polar and polar solvents in order to extract desirable aromatics. This extract is stable at freezer temperatures and can be used to aromatize coffee or coffee-like products.

Method for stabilizing coffee grinder gas aroma

Enhancement of the coffee flavor of foodstuffs is achieved by the addition of a small but effective amount of a mixture of a) 2-nonenal, and/or 2-nonenol and particular derivatives thereof; and b) a compound represented by ##SPC1## Where X is oxygen or sulfur, R is lower alkyl, and R.sub.1, R.sub.2, and R.sub.3 is hydrogen or alkyl provided at least one of R.sub.1, R.sub.2, and R.sub.3 is alkyl of two to twelve carbons.

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New City, NY, United States of America

Robert J Soukup