GB655592A - Improvements in or relating to the flavouring of foodstuffs - Google Patents

Abstract

A composition for flavouring foods in which the flavouring substance is dispersed in a matrix of an edible material solid at room temperature is made by dispersing the flavouring substance in the liquefied edible material and converting the dispersion into solid particles mostly having a minimum size of not less than 0.1 mm., e.g. 0.5-3mm. The flavouring substance may be dispersed in a solution in water or alcohol of a protein such as gelatine or a gum such as agar-agar or gum arabic, or in highly concentrated molasses, or a solution of the flavouring substance may be dispersed in molten fat or wax. An example is concerned with making blancmange preparations by stirring banana essence flavouring or almond oil into a warm aqueous alcoholic solution of gelatine or agar-agar, and, if desired, sugar and forming spherical particles from this dispersion by forcing it through a perforated tube with 1 mm. openings and allowing the drops to fall on to a layer of blancmange powder conveyed continuously under the perforated tube, or cooling the dispersion, adding solid carbon dioxide, grinding the stiff product formed to particles of about 1 mm. size, and mixing these particles with blancmange powder, or mixing cornflour with the dispersion, slicing the mixture in a revolving bowl by means of a vertical revolving slicer to particles of a vertical revolving slicer to particles having the required size, and mixing these particles with blancmange powder. Another example is concerned with making an acid sauce preparation by stirring lemon juice into melted hardened peanut oil of m. pt. 40 DEG C and distributing the dispersion so formed over a powder for making sauce. The Specification as open to inspection under Sect. 91 comprises also making compositions for vitaminizing foods, an example being concerned with making particles of gelatine in which a solution of carotene in oil is dispersed, for mixing into a gravy paste, and refers to the use of sodium carboxymethyl cellulose as a liquid stiffener and the use of solid monoglycerides, e.g. mixed monoglycerides derived mainly from stearic acid, as an aid to dispersion of vitamin-containing or flavouring oils before their dispersion. This subject-matter does not appear in the Specification as accepted.ALSO:A composition for animal foods, in which a flavouring substance is dispersed in a matrix of an edible material solid at room temperature, is made by dispersing the flavouring substance in the liquefied edible material and converting the dispersion into solid particles mostly having a minimum size of not less than 0.1 mm. e.g. 0.5-3 mm. The flavouring substance may be dispensed in a solution in water or alcohol of a protein such as gelatine or a gum such as agar-agar or gum arabic, or in highly-concentrated molasses, or a solution of the flavouring substance may be dispersed in molten fat or wax. The Specification as open to inspection under Sect. 91 comprises also vitaminizing animal foods, an example being concerned with making a cattle or poultry food by emulsifying a vitamin A-containing oil in a hot solution of gelatine and molasses in water with the aid of mixed monoglycerides derived mainly from stearic acid, cutting the cooled dispersion to pieces and mixing with groundnut flakes as obtained in an oil expeller, and milling the mixture in a meat mincer to granules averaging 1 mm. in diameter. This subject-matter does not appear in the Specification as accepted.