FR2435916A1 - Procede de production d'aromes volatils fixes a du saccharose - Google Patents

Procede de production d'aromes volatils fixes a du saccharose

Info

Publication number
FR2435916A1
FR2435916A1 FR7826602A FR7826602A FR2435916A1 FR 2435916 A1 FR2435916 A1 FR 2435916A1 FR 7826602 A FR7826602 A FR 7826602A FR 7826602 A FR7826602 A FR 7826602A FR 2435916 A1 FR2435916 A1 FR 2435916A1
Authority
FR
France
Prior art keywords
crystallisation
sucrose
soln
under pressure
fixative
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.)
Withdrawn
Application number
FR7826602A
Other languages
English (en)
Inventor
Esra Pitchon
Marvin Schulman
Steven Barry Chall
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
General Foods Corp
Original Assignee
General Foods Corp
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by General Foods Corp filed Critical General Foods Corp
Priority to FR7826602A priority Critical patent/FR2435916A1/fr
Publication of FR2435916A1 publication Critical patent/FR2435916A1/fr
Withdrawn legal-status Critical Current

Links

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
    • A23L27/70—Fixation, conservation, or encapsulation of flavouring agents

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Seasonings (AREA)

Abstract

L'invention concerne un procédé de production d'arômes volatils fixés à du saccharose. Dans un mode de réalisation préféré, où le composé aromatisant volatil est de l'acétaldéhyde, on mélange en 2 le saccharose, l'eau et l'acétaldéhyde et, dans l'échangeur de chaleur 6, on les amène à une température suffisante pour obtenir la dissolution totale sous une pression suffisante pour empêcher l'évaporation du composé volatil; on refroidit en 8 puis en 12 avec agitation pour transformer la solution en une pâte opaque; et on mélange en 14 la pâte avec un matériau en particules sec avant de la sécher dans les appareils 16, 22, et 24. Le matériau en particules sec peut être le produit obtenu en 16 recyclé.
FR7826602A 1978-09-15 1978-09-15 Procede de production d'aromes volatils fixes a du saccharose Withdrawn FR2435916A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR7826602A FR2435916A1 (fr) 1978-09-15 1978-09-15 Procede de production d'aromes volatils fixes a du saccharose

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR7826602A FR2435916A1 (fr) 1978-09-15 1978-09-15 Procede de production d'aromes volatils fixes a du saccharose

Publications (1)

Publication Number Publication Date
FR2435916A1 true FR2435916A1 (fr) 1980-04-11

Family

ID=9212699

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7826602A Withdrawn FR2435916A1 (fr) 1978-09-15 1978-09-15 Procede de production d'aromes volatils fixes a du saccharose

Country Status (1)

Country Link
FR (1) FR2435916A1 (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0052413A2 (fr) * 1980-10-22 1982-05-26 Amstar Corporation Produit de sucre cristallisé, aisément dispersable dans l'eau, contenant des substances thermosensibles, acides ou riches en sucre inverti
WO2002067699A1 (fr) * 2001-02-28 2002-09-06 B.Ma. Snc Di Cafano Giuseppe E Raffaele Procede et dispositif servant a preparer et a conditionner des portions individuelles contenant des saveurs et des aromes afin d'ameliorer des boissons et des produits alimentaires au moment de leur consommation

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3767430A (en) * 1972-02-24 1973-10-23 Gen Foods Corp Process for fixing volatile enhancers in sucrose
US3787592A (en) * 1970-05-12 1974-01-22 Gen Foods Corp Fixed volatile flavors and method for making same
US3898347A (en) * 1973-07-02 1975-08-05 Gen Foods Corp Fixed volatile flavors and method

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3787592A (en) * 1970-05-12 1974-01-22 Gen Foods Corp Fixed volatile flavors and method for making same
US3767430A (en) * 1972-02-24 1973-10-23 Gen Foods Corp Process for fixing volatile enhancers in sucrose
US3898347A (en) * 1973-07-02 1975-08-05 Gen Foods Corp Fixed volatile flavors and method

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0052413A2 (fr) * 1980-10-22 1982-05-26 Amstar Corporation Produit de sucre cristallisé, aisément dispersable dans l'eau, contenant des substances thermosensibles, acides ou riches en sucre inverti
EP0052413A3 (en) * 1980-10-22 1982-11-17 Amstar Corporation Crystallized, readily water-dispersible sugar product containing heat sensitive, acidic or high invert sugar substances
WO2002067699A1 (fr) * 2001-02-28 2002-09-06 B.Ma. Snc Di Cafano Giuseppe E Raffaele Procede et dispositif servant a preparer et a conditionner des portions individuelles contenant des saveurs et des aromes afin d'ameliorer des boissons et des produits alimentaires au moment de leur consommation

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Legal Events

Date Code Title Description
ST Notification of lapse