General Foods Limited

Kraft General Foods, Inc.

Kraft Foods, Inc.

Thomas H Parliment

Robert J Soukup

Richard J Scarpellino

Paul R Zanno

Joseph J Cipriano

Ronald Harry Skiff

Fredric Kleiner

William P Clinton

Parviz Ghossi

Martin Franklin Epstein

Il-Young Maing

Mark H Karmiol

David Nini

Richard P McNaught

Marcia D Spencer

Denise A Giordano

Denise A Herzing-Giordano

Malic acid is removed from coffee to provide a coffee product which will evoke a decreased gastric acid response after ingestion. Malic acid is removed by contacting an aqueous coffee extract, which may be a green or brown extract, with an ion exchange resin capable of exchanging malic acid in the extract. Demalation of a ready-to-drink coffee brew may be effected substantially immediately after preparation of the brew in a home brewer or the like. A malic acid-lean extract can be used to extract malic acid from coffee solids to produce demalated coffee solids. Demalation is preferably accomplished without removing excessive amounts of chlorogenic acid. Coffee products in accordance with the invention are preferably decaffeinated.

Removal of malic acid from coffee

An aroma-generating flavor composition is described which will generate desirable aromas when a food and/or a package is subjected to microwave radiation. The composition comprises an aroma-generating material which is either a sugar alone or in combination with an amino acid source. Also, the composition contains an effective amount of a microwave susceptible material in conductive heat transfer relationship with the sugar and/or amino acid source, the microwave susceptible material when irradiated with microwave energy provides sufficient heat to cause a chemical reaction thereby generating desirable aromas.

Generation of aroma during microwave cooking

A composition of an aroma-producing material enrobed in a fusible encapsulating agent preferably a lipid and in conductive heat transfer relationship with a microwave susceptible material, when combined with a microwaveable comestible or package will provide an aroma when the comestible or package is prepared by subjecting said comestible or package and said composition to microwawve energy.

Aroma release during microwave cooking

An .alpha., .beta.-keto-imine having a nutty corn, cereal aroma which may be used as a flavoring composition for food and having the structure: ##STR1## and R.sup.1, R.sup.2 and R.sup.3 are selected from the group consisting of a saturated or unsaturated alkyl straight or branched chain hydrocarbon having from C.sub.1 to C.sub.3 carbon atoms but preferably having from C.sub.1 to C.sub.2 carbon atoms. Alternatively R.sup.3 may also be (CH.sub.3).sub.n -SH wherein n is 1 or 2.

Flavoring with .alpha., .beta.-keto-imines

This invention relates to 1, 3-oxathianes, their preparation and their use as food flavoring materials. The preferred embodiments have flavors reminiscent of meats, especially chicken or beef. These oxathianes have the general formula: ##STR1## wherein R.sub.1, R.sub.2 and R.sub.3 are the same or different radicals and which are H or C.sub.1 to C.sub.3 alkyl.

Flavoring with 1, 3-oxathianes

The present invention discloses novel mercaptoalkyl substituted oxathiolanes and oxathianes which may be used as flavoring composition for food.

Flavoring with 2-mercaptoalkyl oxathiolanes and oxathianes

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

Enchancement of the flavor of foodstuffs is achieved by the addition of cis-4-heptenol. This unsaturated alcohol is represented by the chemical structure:

Seafood flavor

A flavoring composition of 2-(.alpha.-mercaptoalkyl)-3-thiazoline when added to foodstuffs imparts or augments a meaty, sauteed onion flavor and aroma.

Flavoring with 2-(.alpha.-mercaptoalkyl)-3-thiazoline

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

A flavoring agent and a method of imparting to foodstuffs, especially beverages, a pleasant blueberry flavor and aroma by adding thereto a defined ratio range of linalool to a 5 to 7 carbon alcohol or aldehyde known for its fresh green note.

Blueberry flavor

Iron-complex colorants for use in dry food mixes are stabilized by co-drying either the ferric ion compound of the color complex or the entire iron - complex itself on a non-toxic inert diluent.

Stabilization of iron - complex colors

The reaction of certain organic .alpha.-hydroxy carboxylic acids with ferric ions produces nutritive stable water soluble yellow colors suitable for use in food products.

New color composition

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

Thomas H Parliment