Nestec S.a.

Teh-Kuei Chen

John S Tandy

Dorothy J Muffett

Karen G Tandy

Alkyl pyrazine compounds are prepared by heating and refluxing an aqueous mixture of an ammonium-containing compound and at least one acyloin compound. Reaction product may be isolated from the reacted mixture by adjusting the pH of the reacted mixture, separating solid material from the pH-adjusted reacted mixture, adding water to the separated solid material to form a solution, allowing product to crystallyze from the solution and then collecting the crystalline product. Alternatively, the reactants may be heated, refluxed and sublimed to collect the pyrazine reaction product on a cooled sublimation collection surface.

Preparation of pyrazines

Flavorants are obtained by collecting differing volatile fractions evolved over differing periods of time from at least one fatty acid into which oxygen is introduced while being heated to a temperature of from 150.degree. C. to 475.degree. C.

Flavorants obtained from fatty acids

Pryrazine compounds are obtained by reacting ammonium ions, an aldehyde, and a 1-hydroxy-2-ketone by heating and refluxing an aqueous medium containing the same wherein at least the ketone is introduced dropwise to obtain a reaction medium containing pyrazine compounds, and after which, the pyrazine compounds are isolated from the reaction medium.

Pyrazine preparation

Flavorants are obtained by collecting at least one of differing volatile fractions evolved over differing periods of time from a liquid pool of at least one fat or one oil and mixtures thereof into which oxygen is introduced while being heated to a temperature of from 300.degree. C. to 475.degree. C.

Flavorants derived from fats and oils

Flavoring compositions are prepared by heating at least one fatty acid at a temperature of from 150.degree. C. to 475.degree. C. in the presence of oxygen.

Production of flavor

Flavoring compositions are prepared by heating a liquid pool of at least one fat or oil or mixtures thereof to a temperature of from 300.degree. C. to 475.degree. C. while introducing oxygen into the heated liquid pool of material and collecting differing volatile fractions evolved over differing periods of time from the heated pool of material for preparing flavorants.

Flavor production

Carbonating agents are prepared by reacting bicarbonate ions with the amino moiety of glucosamine or galatosamine in aqueous solution to form glucoasamine bicarbonate or galactosamine bicarbonate. The bicarbonate is then isolated by drying. The resulting dry 2-amino sugar bicarbonate is stable at room temperature and can be used as a carbonating agent. It may be used with other constituents to form a dry beverage mix. Upon rehydration, the 2-amino sugar bicarbonate releases carbon dioxide and additionally imparts a mild sweet taste to the carbonated beverage.

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Gaylordsville, CT, United States of America

Teh-Kuei Chen