US2566410A - Solid essential oil concentrate and process of preparing the same - Google Patents
Solid essential oil concentrate and process of preparing the same Download PDFInfo
- Publication number
- US2566410A US2566410A US101255A US10125549A US2566410A US 2566410 A US2566410 A US 2566410A US 101255 A US101255 A US 101255A US 10125549 A US10125549 A US 10125549A US 2566410 A US2566410 A US 2566410A
- Authority
- US
- United States
- Prior art keywords
- oil
- sorbitol
- grams
- solid
- preparing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 239000000341 volatile oil Substances 0.000 title claims description 17
- 238000000034 method Methods 0.000 title description 11
- 239000012141 concentrate Substances 0.000 title description 6
- 239000007787 solid Substances 0.000 title description 6
- 239000000600 sorbitol Substances 0.000 claims description 19
- 239000000203 mixture Substances 0.000 claims description 17
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims description 15
- 239000008281 solid sol Substances 0.000 claims description 7
- 239000003921 oil Substances 0.000 description 17
- 235000019198 oils Nutrition 0.000 description 17
- 239000004094 surface-active agent Substances 0.000 description 11
- 239000000839 emulsion Substances 0.000 description 9
- 229920000056 polyoxyethylene ether Polymers 0.000 description 8
- 235000019501 Lemon oil Nutrition 0.000 description 6
- 239000010501 lemon oil Substances 0.000 description 6
- 229940051841 polyoxyethylene ether Drugs 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 125000006353 oxyethylene group Chemical group 0.000 description 5
- 239000008188 pellet Substances 0.000 description 5
- 239000008247 solid mixture Substances 0.000 description 5
- 239000003795 chemical substances by application Substances 0.000 description 3
- 235000011850 desserts Nutrition 0.000 description 3
- 239000006185 dispersion Substances 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000007711 solidification Methods 0.000 description 3
- 230000008023 solidification Effects 0.000 description 3
- HVUMOYIDDBPOLL-XWVZOOPGSA-N Sorbitan monostearate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O HVUMOYIDDBPOLL-XWVZOOPGSA-N 0.000 description 2
- 238000013019 agitation Methods 0.000 description 2
- 239000001279 citrus aurantifolia swingle expressed oil Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000011852 gelatine desserts Nutrition 0.000 description 2
- 239000011521 glass Substances 0.000 description 2
- 238000010348 incorporation Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 150000004668 long chain fatty acids Chemical class 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 235000011962 puddings Nutrition 0.000 description 2
- 239000001587 sorbitan monostearate Substances 0.000 description 2
- 235000011076 sorbitan monostearate Nutrition 0.000 description 2
- 229940035048 sorbitan monostearate Drugs 0.000 description 2
- 239000003826 tablet Substances 0.000 description 2
- JNYAEWCLZODPBN-JGWLITMVSA-N (2r,3r,4s)-2-[(1r)-1,2-dihydroxyethyl]oxolane-3,4-diol Chemical compound OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O JNYAEWCLZODPBN-JGWLITMVSA-N 0.000 description 1
- WEEGYLXZBRQIMU-UHFFFAOYSA-N 1,8-cineole Natural products C1CC2CCC1(C)OC2(C)C WEEGYLXZBRQIMU-UHFFFAOYSA-N 0.000 description 1
- RPAJSBKBKSSMLJ-UHFFFAOYSA-N 2-aminopentanedioic acid;hydron;chloride Chemical compound Cl.OC(=O)C(N)CCC(O)=O RPAJSBKBKSSMLJ-UHFFFAOYSA-N 0.000 description 1
- XZIIFPSPUDAGJM-UHFFFAOYSA-N 6-chloro-2-n,2-n-diethylpyrimidine-2,4-diamine Chemical compound CCN(CC)C1=NC(N)=CC(Cl)=N1 XZIIFPSPUDAGJM-UHFFFAOYSA-N 0.000 description 1
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 1
- 244000037364 Cinnamomum aromaticum Species 0.000 description 1
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- WEEGYLXZBRQIMU-WAAGHKOSSA-N Eucalyptol Chemical compound C1C[C@H]2CC[C@]1(C)OC2(C)C WEEGYLXZBRQIMU-WAAGHKOSSA-N 0.000 description 1
- 244000246386 Mentha pulegium Species 0.000 description 1
- 235000016257 Mentha pulegium Nutrition 0.000 description 1
- 235000004357 Mentha x piperita Nutrition 0.000 description 1
- 235000019502 Orange oil Nutrition 0.000 description 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- WUOACPNHFRMFPN-UHFFFAOYSA-N alpha-terpineol Chemical compound CC1=CCC(C(C)(C)O)CC1 WUOACPNHFRMFPN-UHFFFAOYSA-N 0.000 description 1
- 239000012736 aqueous medium Substances 0.000 description 1
- 235000012839 cake mixes Nutrition 0.000 description 1
- 235000011089 carbon dioxide Nutrition 0.000 description 1
- 229960005233 cineole Drugs 0.000 description 1
- 239000010634 clove oil Substances 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- SQIFACVGCPWBQZ-UHFFFAOYSA-N delta-terpineol Natural products CC(C)(O)C1CCC(=C)CC1 SQIFACVGCPWBQZ-UHFFFAOYSA-N 0.000 description 1
- 235000012906 dessert mixes Nutrition 0.000 description 1
- 239000002612 dispersion medium Substances 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 235000001050 hortel pimenta Nutrition 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 239000007937 lozenge Substances 0.000 description 1
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 1
- 235000019341 magnesium sulphate Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 239000001683 mentha spicata herb oil Substances 0.000 description 1
- 239000010502 orange oil Substances 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910000031 sodium sesquicarbonate Inorganic materials 0.000 description 1
- 235000018341 sodium sesquicarbonate Nutrition 0.000 description 1
- 229940035044 sorbitan monolaurate Drugs 0.000 description 1
- 235000019721 spearmint oil Nutrition 0.000 description 1
- 229940116411 terpineol Drugs 0.000 description 1
- 239000010409 thin film Substances 0.000 description 1
- WCTAGTRAWPDFQO-UHFFFAOYSA-K trisodium;hydrogen carbonate;carbonate Chemical compound [Na+].[Na+].[Na+].OC([O-])=O.[O-]C([O-])=O WCTAGTRAWPDFQO-UHFFFAOYSA-K 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/80—Emulsions
Description
Patented Sept. 4, 1951 SOLID ESSENTIAL OIL CONCENTBATE AND PROCESS OF PREPARING THE SAME William C. Griilln, West Chester, Pa., assignor to Atlas Powder Company, Wilmin corporation of Delaware gton, Del., a
No Drawing. Application June 24, 1949, Serial No. 101,255
This invention relates to flavoring and perfuming oils and more particularly to solidified compositions containing such oils.
It is an object of the invention to provide solid compositions which contain essential oils dispersed therein in such manner as to minimize loss thereof by volatilization or oxidation.
It is a further object to provide solid compositions which contain essential oils which compositions are readily and completely dispersible in water.
Still another object is to provide edible solid compositions containing flavoring oils, from which loss of the oil is minimized and which compositions are readily and completely dispersible in aqueous media.
Other objects of the invention will become apparent from the following description and the appended claims.
Solid compositions containing dispersed essential oils in accordance with the present invention are useful in diverse fields of application. The dispersion medium is edible and completely water soluble so that food flaxoring dispersed therein may be added to such food products as gelatin desserts, pudding mixes, cake mixes, dry ice cream mixes, and the like. In the cosmetic field, the products of the present invention provide solid, completely dispersible perfume concentrates for such purposes as bath perfumes, perfumed hair rinses, and the like. By employing essential oils of medicinal value in the solid compositions of the present invention, lozenges, throat tablets and the like may be prepared.
Compositions accordin to the present invention are prepared by incorporating essential oils into, substantially dry molten sorbitol and solidifying the resulting dispersion. It has been found that considerable quantities of the common flavoring and perfuming oils may be emulsified in molten sorbitol to form comparatively stable oil-in-sorbitol emulsions and that when such emulsions are cooled the continuous phase solidifies, producing a solid sol containing the essential oil as dispersed phase in the form of minute droplets, so thoroughly entrapped and coated with the solidified sorbitol that the loss of said oil from the mass by volatilization occurs at a negligible rate. The emulsion may be caused to solidify in any suitable form. For example, it may be cast into rods, tablets, or pellets over a wide range of sizes; or may be chilled in a thin film on a cold roll and scraped oil as fiakes or ribbons; or may be sprayed into a cold chamber to yield small granules of any desired size. The
8 Claims. (Cl. 99-1 40) use for which the solidified concentrate is intended will determine which of the many possible solidified forms should be selected in any particular instance.
Preferred solid concentrates made in accordance with the present invention contain from about 5%. to about 20% of the dispersed essential oil although it is physically possible to incorporate any smaller amount than 5% if so desired. Furthermora'many of the essential oils may be utilized at levels above 20%, especially if emulsification is assisted by the use of surface active agents as indicated hereinafter, and such more highly concentrated dispersions are included within the scope of the invention.
Among the essential oils from which solid concentrations may be prepared in accordance with the present invention are: oil of peppermint, oil of wintergreem. oil of clove, lemon oil, orange oil, lime oil, oil of cassia, eucalyptol, pine needle oil, terpineol, and the like.
It has been found that surface active agents may be advantageously employed in preparing the oil-in-sorbitol emulsions in manner analogous to their use in preparing emulsions of which one phase is aqueous. In the presence of such agents more oil may be stably dispersed in the melt before solidification, leading to the production of highly concentrated flavoring or perfuming pellets, flakes, and the like.
A particularly useful group of surface active agents for this purpose includes the polyoxyethylene ethers of long chain fatty acid monoesters of the hexitans. The useful surface active agents are not limited to this group, however, as the following, nonlimiting list of agents which may be so employed will indicate:
In the above listed oxyethylated surface active agents it is to be understood that any one agent may comprise a mixture of polyoxyethylene ethers of various oxyethylene chain lengths so distributed that the average number of oxyethylene groups per mol is as indicated. Depending 20 oxy- 3 upon the oil being emulsified and the concentration of oil-in-sorbitol desired. the proportion of surface active agent to sorbitol may be varied but, in general, it is preferred .to use from about 0.1% up to about 5.0%.
The melting point of the sorbitol may be lowered, if desired, by incorporating small amounts of water therein without deleteriously affecting either the emulsion or the solid sol resulting upon solidification thereof. Excessive proportions of water are to be avoided but it has been found that as much as 5% may be tolerated. Without departing from the spirit of the invention minor amounts of other ingredients such, for example, as sugar, or acidulen'ts may be incorporated in the solidified flavoring composition.
Specific illustrations of compositions made in accordance with this invention and of their utilization are presented in the following examples.
Example. I
grams of lime oil were added to 200 grams of molten sorbitol containing 2% of water under good agitation to form an emulsion of the oil in molten sorbitol. The dispersion was poured on a glass plate to cool. When partially cooled a portion of the mass was cut into portions of approximately 2 grams each and shaped into pellets. When completely cool, the remainder of the mass was sufiiciently brittle that it could readily be broken into irregular pieces. There was no exudation of oil from the solidified mass.
Eirample II Example III 20 grams of lemon oil were'emulslfied into 200 grams of molten sorbitol and the mixture allowed to cool. While still plastic it was shaped into pellets of approximately 2 grams each.
For comparative purposes a number of gelatin dessert mixes over the basic formula of Example II were repared, half pellets of the lemon oil concentrate of Example 111 (method A) and the other half by the thorough incorporation of an equivalent amount (0.18 gram) of lemon oil directly in the powdered ingredient (method B). In finished desserts made by dissolving the freshly prepared dessert mixes in warm water and allowing them to cool until jelled there was no perceptible difference in flavor between those flavored by method A and those flavored by method B. After aging for 20 days in unsealed packages, however, the mixture flavored by method B had lost much of the characteristic lemon flavor and desserts prepared therefrom were vastly inferior to those prepared frommixes flavored by method A which were not significantly different in taste from desserts prepared from the freshly made mixes.
Example IV 35 grams of lemon oil was emulsified into a being flavored by 2 gram 2 grams of powdered citric molten mixture of 5 grams of the polyoxyethylene ether of sorbitan monostearate containing 20 oxyethylene groups per mol and 200 grams of sorbitol. Upon cooling a solid sol of lemon oil in sorbitol was obtained which could be utilized for flavoring. such food products as prepared pudding mixes or'the like.
Instead of the 5 grams of polyoxyethylene ether of sorbitan monostearate described in the above examples an equal quantity of the polyoxyethylene ether of sorbitan monolaurate containing 16 oxyethylene groups per mol may be used for the same purpose, or 3 grams of the distearate of the polyoxyethylene ether of sorbitol containing an average of 40 oxyethylene g: ups per mol. with the purviewof the invention, likewise, is the use of mixtures of surface active agents.
Example V 48 grams of spearmint oil were introduced slowly beneath the surface of 200 grams of molten sorbitol under good agitation. The oil-in-sorbitol emulsion so formedwas thinly spread on a cold glass slab and cross scored to form an approximately 16 mesh grid. When solidification was complete the mass scraped from'the plate broke along the score marks into flakes.
Ewample VI Emmpzevu A mixture consisLing of 280 parts of sodium sesquicar-bonate, grams of sodium lauryl sulfate-and 10 grams of the product of Example VI comprises a satisfactorily perfumed preparation of bath salts of the bubble bath type.
The incorporation of other oils and the use of other emulsifying agents than those specifically mentioned herein come equally within the scope of the present invention, and man other uses of the solidified essential oils made in accordance therewith will readily suggest themselves to those skilled in the art.
What is claimed is:
l. A composition comprising a solid sol wherein the continuous phase consists essentially of sorbitol and the disperse phase is an essential oil.
2. A composition comprising a, solid sol as in claim 1 wherein the content of esmntial oil in the said sol lies between the inclusive limits of about 5% and about 20% 3. A composition comprising a solid sol containing a continuous phase consisting essentially of sorbitol, a disperse phase consisting of an essential oil, and from about 0.1% to about 5% of a surface active agent.
4. A composition as in claim 3 wherein the surface active agent is the polyoxyethylene ether of a long chain fatty acid monoester of sorbitan.
5. The process of preparing a solid essential oil concentrate which comprises the emulsiflcation.
sincation is carried out in the presence ot'from UNITED STATES PATENTS 0.1% to 5.0% of a surface active agent. Number Name Date 7. The process of claim 5 wherein the content 1,324,538 303,188 9, 1919 of essential oil in the emulsion lies between the 1,829,431 Allen Oct. 27, 1931 inclusive limits 5% and 6 2,422,145 Taylor June 10, 1947 8. The process of claim 6 wherein the surface active agent is the polyoxyethylene ether of a OTHER, REFERENCES 4 f gg t 534 31 308,447, Krause (A. P. (2.), published REFERENCES CITED The following references are of record in the file of this patent:
Claims (1)
1. A COMPOSITION COMPRISING A SOLID SOL WHEREING THE CONTINUOUS PHASE CONSISTS ESSENTIALLY OF SORBITOL AND DISPERSE PHASE IS AN ESSENTIAL OIL.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US101255A US2566410A (en) | 1949-06-24 | 1949-06-24 | Solid essential oil concentrate and process of preparing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US101255A US2566410A (en) | 1949-06-24 | 1949-06-24 | Solid essential oil concentrate and process of preparing the same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| US2566410A true US2566410A (en) | 1951-09-04 |
Family
ID=22283714
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| US101255A Expired - Lifetime US2566410A (en) | 1949-06-24 | 1949-06-24 | Solid essential oil concentrate and process of preparing the same |
Country Status (1)
| Country | Link |
|---|---|
| US (1) | US2566410A (en) |
Cited By (26)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2785983A (en) * | 1953-06-23 | 1957-03-19 | Buckeye Cellulose Corp | Flavoring material and method of making the same |
| US2806796A (en) * | 1953-10-26 | 1957-09-17 | Vacu Dry Company | Method of dehydrating food |
| US2809895A (en) * | 1955-07-05 | 1957-10-15 | Sunkist Growers Inc | Solid flavoring composition and method of preparing the same |
| US2854343A (en) * | 1953-04-24 | 1958-09-30 | Sumner I Strashun | Full-flavored dehydrated food products |
| US2856291A (en) * | 1957-03-18 | 1958-10-14 | Thomas H Schultz | Preparation of solid flavoring compositions |
| US2857281A (en) * | 1956-02-07 | 1958-10-21 | Thomas H Schultz | Production of flavoring oil compositions |
| US2899313A (en) * | 1959-08-11 | Pkocess for preparing a solid | ||
| US2904440A (en) * | 1953-07-14 | 1959-09-15 | Keene P Dimick | Process for preparing a solid flavoring composition |
| US2919989A (en) * | 1958-03-05 | 1960-01-05 | Thomas H Schultz | Solid flavoring composition and method of producing the same |
| DE1083463B (en) * | 1955-07-05 | 1960-06-15 | Sunkist Growers Inc | Manufacture of solid emulsions of essential oils |
| US2949368A (en) * | 1953-07-14 | 1960-08-16 | Keene P Dimick | Purification of fruit essences and production of solid compositions therefrom |
| US3041180A (en) * | 1957-10-11 | 1962-06-26 | Sunkist Growers Inc | Solid essential oil flavoring composition and process for preparing the same |
| US3404011A (en) * | 1966-07-11 | 1968-10-01 | Ingrams Food Products Co | Process for preparing an essential oil composition |
| US3567119A (en) * | 1969-10-06 | 1971-03-02 | Godfrey Wilbert | Enhanced diffusion of odor vapor from polymers |
| US3930026A (en) * | 1974-08-28 | 1975-12-30 | Squibb & Sons Inc | Chewing gum having enhanced flavor |
| US4168323A (en) * | 1976-06-01 | 1979-09-18 | Kabushiki Kaisha Veno Seiyako Oyo Kenkyujo | Food additive composition and process for preparation thereof |
| US4283429A (en) * | 1980-02-28 | 1981-08-11 | Kalsec, Inc. | Liquid seasoning compositions I |
| US4285981A (en) * | 1980-02-28 | 1981-08-25 | Kalsec, Inc. | Liquid seasoning compositions III |
| US4320153A (en) * | 1978-03-08 | 1982-03-16 | Kabushiki Kaisha Ueno Seiyaku Oyo Kenkyujo | Method for producing refrigerated ground flesh of fish of high elasticity |
| US4388328A (en) * | 1981-10-15 | 1983-06-14 | Warner-Lambert Company | Sorbitol containing mixture encapsulated flavor |
| US4452821A (en) * | 1981-12-18 | 1984-06-05 | Gerhard Gergely | Confectionery product, particularly chewing gum, and process for its manufacture |
| US5284648A (en) * | 1989-03-17 | 1994-02-08 | White Robert D | Alcohol-free, oral rinse and pre-rinse emulsions method of prepration and method of use |
| US5709895A (en) * | 1994-05-31 | 1998-01-20 | Takasago International Corporation Usa | Process for producing flavor-containing capsule |
| WO1999020258A1 (en) * | 1997-10-20 | 1999-04-29 | Magellan Companies, Inc. | Polymers containing antimicrobial agents and methods for making and using same |
| US6223976B1 (en) | 1997-09-18 | 2001-05-01 | Societe Nationale d'Etude et de Construction de Moteurs d'Aviation “SNECMA” | Process for the assembly or refacing of titanium aluminide articles by diffusion brazing |
| WO2011077347A2 (en) | 2009-12-22 | 2011-06-30 | Firmenich Sa | Active ingredient delivery system |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US1324538A (en) * | 1919-12-09 | Frank m | ||
| US1829431A (en) * | 1930-12-04 | 1931-10-27 | Albert G Mccaleb | Condimentation of ground meats |
| US2422145A (en) * | 1942-02-21 | 1947-06-10 | Atlas Powder Co | Essential oil compositions |
-
1949
- 1949-06-24 US US101255A patent/US2566410A/en not_active Expired - Lifetime
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US1324538A (en) * | 1919-12-09 | Frank m | ||
| US1829431A (en) * | 1930-12-04 | 1931-10-27 | Albert G Mccaleb | Condimentation of ground meats |
| US2422145A (en) * | 1942-02-21 | 1947-06-10 | Atlas Powder Co | Essential oil compositions |
Cited By (30)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2899313A (en) * | 1959-08-11 | Pkocess for preparing a solid | ||
| US2854343A (en) * | 1953-04-24 | 1958-09-30 | Sumner I Strashun | Full-flavored dehydrated food products |
| US2785983A (en) * | 1953-06-23 | 1957-03-19 | Buckeye Cellulose Corp | Flavoring material and method of making the same |
| US2904440A (en) * | 1953-07-14 | 1959-09-15 | Keene P Dimick | Process for preparing a solid flavoring composition |
| US2949368A (en) * | 1953-07-14 | 1960-08-16 | Keene P Dimick | Purification of fruit essences and production of solid compositions therefrom |
| US2806796A (en) * | 1953-10-26 | 1957-09-17 | Vacu Dry Company | Method of dehydrating food |
| US2809895A (en) * | 1955-07-05 | 1957-10-15 | Sunkist Growers Inc | Solid flavoring composition and method of preparing the same |
| DE1083463B (en) * | 1955-07-05 | 1960-06-15 | Sunkist Growers Inc | Manufacture of solid emulsions of essential oils |
| US2857281A (en) * | 1956-02-07 | 1958-10-21 | Thomas H Schultz | Production of flavoring oil compositions |
| US2856291A (en) * | 1957-03-18 | 1958-10-14 | Thomas H Schultz | Preparation of solid flavoring compositions |
| US3041180A (en) * | 1957-10-11 | 1962-06-26 | Sunkist Growers Inc | Solid essential oil flavoring composition and process for preparing the same |
| US2919989A (en) * | 1958-03-05 | 1960-01-05 | Thomas H Schultz | Solid flavoring composition and method of producing the same |
| US3404011A (en) * | 1966-07-11 | 1968-10-01 | Ingrams Food Products Co | Process for preparing an essential oil composition |
| US3567119A (en) * | 1969-10-06 | 1971-03-02 | Godfrey Wilbert | Enhanced diffusion of odor vapor from polymers |
| US3930026A (en) * | 1974-08-28 | 1975-12-30 | Squibb & Sons Inc | Chewing gum having enhanced flavor |
| US4168323A (en) * | 1976-06-01 | 1979-09-18 | Kabushiki Kaisha Veno Seiyako Oyo Kenkyujo | Food additive composition and process for preparation thereof |
| US4252834A (en) * | 1976-06-01 | 1981-02-24 | Kabushiki Kaisha Ueno Seiyaku Oyo Kenkyujo | Food additive composition and process for preparation thereof |
| US4277512A (en) * | 1976-06-01 | 1981-07-07 | Kabushiki Kaisha Veno Seiyaku Oyo Kenkyo | Food additive composition and process for preparation thereof |
| US4320153A (en) * | 1978-03-08 | 1982-03-16 | Kabushiki Kaisha Ueno Seiyaku Oyo Kenkyujo | Method for producing refrigerated ground flesh of fish of high elasticity |
| US4283429A (en) * | 1980-02-28 | 1981-08-11 | Kalsec, Inc. | Liquid seasoning compositions I |
| US4285981A (en) * | 1980-02-28 | 1981-08-25 | Kalsec, Inc. | Liquid seasoning compositions III |
| US4388328A (en) * | 1981-10-15 | 1983-06-14 | Warner-Lambert Company | Sorbitol containing mixture encapsulated flavor |
| US4452821A (en) * | 1981-12-18 | 1984-06-05 | Gerhard Gergely | Confectionery product, particularly chewing gum, and process for its manufacture |
| US5284648A (en) * | 1989-03-17 | 1994-02-08 | White Robert D | Alcohol-free, oral rinse and pre-rinse emulsions method of prepration and method of use |
| US5709895A (en) * | 1994-05-31 | 1998-01-20 | Takasago International Corporation Usa | Process for producing flavor-containing capsule |
| US6223976B1 (en) | 1997-09-18 | 2001-05-01 | Societe Nationale d'Etude et de Construction de Moteurs d'Aviation “SNECMA” | Process for the assembly or refacing of titanium aluminide articles by diffusion brazing |
| WO1999020258A1 (en) * | 1997-10-20 | 1999-04-29 | Magellan Companies, Inc. | Polymers containing antimicrobial agents and methods for making and using same |
| US5906825A (en) * | 1997-10-20 | 1999-05-25 | Magellan Companies, Inc. | Polymers containing antimicrobial agents and methods for making and using same |
| WO2011077347A2 (en) | 2009-12-22 | 2011-06-30 | Firmenich Sa | Active ingredient delivery system |
| US8828441B2 (en) | 2009-12-22 | 2014-09-09 | Firmenich Sa | Active ingredient delivery system |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US2566410A (en) | Solid essential oil concentrate and process of preparing the same | |
| EP0189469B1 (en) | Method of increasing the viscosity of a chocolate composition | |
| US2809895A (en) | Solid flavoring composition and method of preparing the same | |
| US4980192A (en) | Chocolate compositions of increased viscosity and method for preparing such compositions | |
| US2604406A (en) | Process for stabilizing foodstuff and stabilizing composition | |
| RU2134041C1 (en) | Method of improving retention of chocolate form or product of chocolate type and composition for chocolate or product of chocolate type | |
| KR830004793A (en) | Chocolate ingredients, manufacturing methods and foodstuffs for the production of heat-resistant chocolate | |
| JPH0783679B2 (en) | Fat bloom inhibitor | |
| US2598282A (en) | Food compositions and methods of producing same | |
| JP2000229841A (en) | Mixed type bath preparation | |
| US2823129A (en) | Stabilizer for frozen sweet aqueousbase comestibles, and product and method utilizing the same | |
| DE1492845C3 (en) | Process for the production of a candy without a tendency to crystallize | |
| US2357896A (en) | Oleaginous composition and method | |
| US5362483A (en) | Flavoring, fragrance, skin texturizing and deodorant materials and method of making same | |
| CH623995A5 (en) | Process for producing hard caramels | |
| US3066354A (en) | Process for preparing detergent compositions | |
| US3745022A (en) | Dry instant composition for grained confections | |
| JPH0476729B2 (en) | ||
| JPH0947222A (en) | Candy with new palate feeling | |
| JP2000125769A (en) | Soft candy and its production | |
| SU722533A1 (en) | Chewing gum | |
| JPH0484858A (en) | Soft candy with high oil content | |
| DE837913C (en) | Process for the production of fragrance or flavoring preparations | |
| US2142088A (en) | Edible and method of making | |
| JP2001045974A (en) | Production of hydrous chocolates |