US3404011A - Process for preparing an essential oil composition - Google Patents

Process for preparing an essential oil composition Download PDF

Info

Publication number
US3404011A
US3404011A US564047A US56404766A US3404011A US 3404011 A US3404011 A US 3404011A US 564047 A US564047 A US 564047A US 56404766 A US56404766 A US 56404766A US 3404011 A US3404011 A US 3404011A
Authority
US
United States
Prior art keywords
essential oil
oil
food
carrier
emulsifying agent
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
Application number
US564047A
Inventor
Eolkin Dave
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.)
Ingrams Food Products Co
Original Assignee
Ingrams Food Products Co
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 Ingrams Food Products Co filed Critical Ingrams Food Products Co
Priority to US564047A priority Critical patent/US3404011A/en
Application granted granted Critical
Publication of US3404011A publication Critical patent/US3404011A/en
Anticipated expiration legal-status Critical
Expired - Lifetime 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
    • A23L27/77—Use of inorganic solid carriers, e.g. silica
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
    • A23P10/43—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added using anti-caking agents or agents improving flowability, added during or after formation of the powder
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
    • A23P10/47—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added using additives, e.g. emulsifiers, wetting agents or dust-binding agents

Definitions

  • This invention relates to an essential oil-containing composition and a process for the uniform distribution of an essential oil in a powdered food-type carrier. More particularly, it relates to a substantially non-volatile, wa ter-miscible, essential oil-containing composition especially suitable for deposition into a powdered food-type carrier and its preparation.
  • Certain extracts of plant origin are highly desirable as food additives and are conventionally prepared as either a dried powder, for example, garlic powder, or distilled into what is known as an essential oil.
  • the essential oil is employed either in its concentrated form or, more desirably, extended by deposition on a powdered food-grade carrier. This deposition and/or coating of essential oils such as garlic, onion and mustard on the surface of a powdered food material such as salt, glucose and starch has long been practiced.
  • essential oils can be modified to be substantially nonvolatile, of suitable water miscibility and generally compatible with conventional powdered food carriers. This is accomplished by combining the essential oil with a high molecular weight food-grade emulsifying agent which is a liquid or semi-solid at room temperature. It has been found that by the addition of the high molecular weight emulsifier, the volatility of the essential oil is decreased while the water miscibility of the essential oil is increased. However, the resulting mixture is even more difficult to uniformly disperse in a food-type carrier than the essential oil alone.
  • the high molecular weight emulsifying agent prevents the rapid evaporation of the essential oils as well as producing water miscibility, while the finely divided inorganic powder because of its large surface area and high adsorbing capacity, adsorbs the mixture even when it has been distributed on the carrier.
  • the desirable properties of the essential oil are not affected, yet the detrimental features attendant with the prior art are eliminated.
  • high molecular weight emulsifying agent is meant to include those food-grade, non-ionic, surfaceactive agents having a molecular weight in excess of about 500 and which occur as a liquid or semi-solid and possess emulsifying properties. It is most important that the emulsifying agent hinder evaporation of the essential oil, e.g., increase the surface tension, as well as aid in the dispersion of the oil in an aqueous phase.
  • Emulsifying agents which are preferred include, for example, those edible polyoxyalkylene derivatives of hexitol anhydride partial long chain fatty acid esters which are miscible in an aqueous medium as well as with the particular essential oil.
  • An advantageous emulsifying agent for the purposes of this invention has been found to be polyoxyethylene sorbitan monooleate, commercially available as Tween (a registered trademark of the Atlas Powder Company), although other emulsifying agents such as polyoxyethylene sorbitan monostearate can be employed.
  • the highly adsorbent synthetic inorganic powders which are suitable for this invention include those edible synthetic powders which have a large surface area, high adsorption capacity, finely divided particle size and function as anti-caking agents. This includes especially those finely divided silica compounds such as synthetic hydrous calcium silicate and synthetic hydrous silica.
  • particularly desirable carriers include conventionally prepared salt, dextrose, glucose, starch and the like.
  • the high molecular weight emulsifying agent should be employed in an amount sufiicient to prevent substantial evaporation of the essential oil and induce watermi'scibility. It has been found to be advantageous to employ the essential oil and high molecular weight emulsifying agent in a ratio by weight of from 1:1 to 1:20 depending upon the particular emulsifier and essential oil being mixed. In the case of garlic oil, the preferential ratio has been found to be between 1:6 and 1:9.
  • the edible inorganic powder should be employed in an amount sufiicient to substantially prevent caking of the essential oil and emulsifying agent with the carrier material. More particularly, the ratio of inorganic powder to the combined weight of emulsifier-essential oil employed is advantageously maintained in the range of from 1:5 and 2:1, respectively, by weight. The preferred ratio has been found to be about 1:1 by weight.
  • powdered food-type carrier which is combined will depend upon the intensity of the essential oil flavor desired, satisfactory results are obtained when the essential oil composition is extended with from -99%, of the total combined weight, of powdered food-type carrier.
  • the essential oil composition is extended with from -99%, of the total combined weight, of powdered food-type carrier.
  • about 96-98% of the foodtype carrier and conversely, 24% by weight of the emulsifier-oil-inorganic powder combination should be employed.
  • the emulsifier In order to insure that the emulsifier will produce the desired modification in the physical properties of the essential oil, it is necessary to thoroughly mix the emulsifying agent and oil before combining either the finely divided inorganic powder or food-type carrier therewith. However, once the emulsifier-essential oil blend has been obtained, the other components may be added separately or both may be blended in simultaneously. However, it is preferred to first introduce the inorganic powder and then add the resulting 3-component mixture to the food-type carrier.
  • the process of combining the aforementioned ingredients is preferably accomplished at room temperature although higher or lower temperatures may be desirable depending on the physical properties of the particular components being processed.
  • a garlic oil-dextrose composition having the approximate flavor strength of dried garlic powder was prepared in the proportions as set forth below:
  • the garlic oil and polyoxyethylene sorbitan monooleate were first thoroughly mixed at 30 C. Then the calcium silicate was introduced to the mixture and thoroughly combined therewith. The resulting combination was added to the dextrose powder and completely blended therewith. Thereafter, the product was commercially packaged and stored for a lengthy period without noticeable lumping or reduction in flowability or loss in essential oil intensity. The blended product was thereafter incorporated in a sausage composition in an amount up to about 0.05% by total weight of sausage.
  • a process for preparing a substantially non-volatile, water-miscible essential oil especially suitable for distribution in a powdered food-type carrier comprising mixing the essential oil with a liquid or semi-solid polyoxyalkylene hexitol anhydride partial long chain fatty acid ester, in an amount sufficient to prevent substantial evaporation of said oil when added to said carrier and produce substantial water-miscibility when the essential oil-containing carrier is introduced into an aqueous medium; and combining the mixture of essential oil and emulsifying agent with a highly adsorbent food-grade synthetic inorganic powder selected from the group consisting of hydrous calcium silicate and hydrous silica, in an amount sufficient to prevent caking of the oil-emulsifying agent mixture when added to said carrier and whereby the resulting combination of essential oil, emulsifying agent and synthetic inorganic powder can thereafter be blended with said powdered food-type carrier.
  • a process of preparing an anhydrous dextrose powder containing a substantially non-volatile, watermiscible garlic oil comprising: mixing said garlic oil with a polyoxyethylene sorbitan monooleate in the weight ratio of from about 1:6 to 1:9; combining the mixture of garlic oil and monooleate with synthetic hydrous calcium silicate, the ratio of said mixture to calcium silicate being about 1:1 by weight; and thereafter blending from about 24% by weight of the combination with from about 9698% by weight of anhydrous dextrose powder, whereby when said blend is added to an aqueous phase said garlic oil will be uniformly dispersed therein.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Edible Oils And Fats (AREA)

Description

United States Patent 3,404,011 PROCESS FOR PREPARING AN ESSENTIAL OIL COMPOSITION Dave Eolkin, San Francisco, Calif., assignor to Ingrams Food Products Co., Oakland, Calif., a corporation of California No Drawing. Filed July 11, 1966, Ser. No. 564,047
4 Claims. (Cl. 99-140) ABSTRACT OF THE DISCLOSURE Preparation of an essential oil composition by mixing said oil with a polyoxyalkylene hexitol anhydride partial long chain fatty acid ester and combining therewith a synthetic inorganic powder selected from hydrous calcium silicate and hydrous silica.
This invention relates to an essential oil-containing composition and a process for the uniform distribution of an essential oil in a powdered food-type carrier. More particularly, it relates to a substantially non-volatile, wa ter-miscible, essential oil-containing composition especially suitable for deposition into a powdered food-type carrier and its preparation.
Certain extracts of plant origin are highly desirable as food additives and are conventionally prepared as either a dried powder, for example, garlic powder, or distilled into what is known as an essential oil. The essential oil is employed either in its concentrated form or, more desirably, extended by deposition on a powdered food-grade carrier. This deposition and/or coating of essential oils such as garlic, onion and mustard on the surface of a powdered food material such as salt, glucose and starch has long been practiced.
Heretofore, conventional deposition processes have produced a number of undesirable features, including (1) excessive evaporation and oxidation of the essential oil when it is extended by filming on the individual particles of the powdered carrier; (2) a subsequent reduc tion in the flowability of the powdered carrier containing the essential oil; and (3) an undesirable coalescence of the essential oil phase when the powder-oil mixture is subsequently employed in an aqueous vehicle.
It has now been found that the physical properties of essential oils can be modified to be substantially nonvolatile, of suitable water miscibility and generally compatible with conventional powdered food carriers. This is accomplished by combining the essential oil with a high molecular weight food-grade emulsifying agent which is a liquid or semi-solid at room temperature. It has been found that by the addition of the high molecular weight emulsifier, the volatility of the essential oil is decreased while the water miscibility of the essential oil is increased. However, the resulting mixture is even more difficult to uniformly disperse in a food-type carrier than the essential oil alone. It was subsequently found that the addition of a finely divided silica, either before, during or after dispersion of the emulsifying agent-essential oil on the carrier produces a free-flowing composition without the other adverse properties heretofore attendant when essential oils are dispersed on conventional food powder carriers.
Although it is not intended for the invention to be limited to any specific theoretical concept, it now appears that the high molecular weight emulsifying agent prevents the rapid evaporation of the essential oils as well as producing water miscibility, while the finely divided inorganic powder because of its large surface area and high adsorbing capacity, adsorbs the mixture even when it has been distributed on the carrier. As a result of the introduction of such emulsifying agents and adsorbents, the desirable properties of the essential oil are not affected, yet the detrimental features attendant with the prior art are eliminated.
The term high molecular weight emulsifying agent is meant to include those food-grade, non-ionic, surfaceactive agents having a molecular weight in excess of about 500 and which occur as a liquid or semi-solid and possess emulsifying properties. It is most important that the emulsifying agent hinder evaporation of the essential oil, e.g., increase the surface tension, as well as aid in the dispersion of the oil in an aqueous phase. Emulsifying agents which are preferred include, for example, those edible polyoxyalkylene derivatives of hexitol anhydride partial long chain fatty acid esters which are miscible in an aqueous medium as well as with the particular essential oil. An advantageous emulsifying agent for the purposes of this invention has been found to be polyoxyethylene sorbitan monooleate, commercially available as Tween (a registered trademark of the Atlas Powder Company), although other emulsifying agents such as polyoxyethylene sorbitan monostearate can be employed.
The highly adsorbent synthetic inorganic powders which are suitable for this invention include those edible synthetic powders which have a large surface area, high adsorption capacity, finely divided particle size and function as anti-caking agents. This includes especially those finely divided silica compounds such as synthetic hydrous calcium silicate and synthetic hydrous silica.
Although any of the well-known food-grade carrier powders in their commonly available anhydrous form are suitable for the purposes of this invention, particularly desirable carriers include conventionally prepared salt, dextrose, glucose, starch and the like.
The high molecular weight emulsifying agent should be employed in an amount sufiicient to prevent substantial evaporation of the essential oil and induce watermi'scibility. It has been found to be advantageous to employ the essential oil and high molecular weight emulsifying agent in a ratio by weight of from 1:1 to 1:20 depending upon the particular emulsifier and essential oil being mixed. In the case of garlic oil, the preferential ratio has been found to be between 1:6 and 1:9.
Again, the edible inorganic powder should be employed in an amount sufiicient to substantially prevent caking of the essential oil and emulsifying agent with the carrier material. More particularly, the ratio of inorganic powder to the combined weight of emulsifier-essential oil employed is advantageously maintained in the range of from 1:5 and 2:1, respectively, by weight. The preferred ratio has been found to be about 1:1 by weight.
Although the amount of powdered food-type carrier which is combined will depend upon the intensity of the essential oil flavor desired, satisfactory results are obtained when the essential oil composition is extended with from -99%, of the total combined weight, of powdered food-type carrier. Preferably, about 96-98% of the foodtype carrier and conversely, 24% by weight of the emulsifier-oil-inorganic powder combination should be employed.
In order to insure that the emulsifier will produce the desired modification in the physical properties of the essential oil, it is necessary to thoroughly mix the emulsifying agent and oil before combining either the finely divided inorganic powder or food-type carrier therewith. However, once the emulsifier-essential oil blend has been obtained, the other components may be added separately or both may be blended in simultaneously. However, it is preferred to first introduce the inorganic powder and then add the resulting 3-component mixture to the food-type carrier.
The process of combining the aforementioned ingredients is preferably accomplished at room temperature although higher or lower temperatures may be desirable depending on the physical properties of the particular components being processed.
To further illustrate the invention, the following example is provided. It should be understood that the details thereof are not to be regarded as limitations as they may be varied as will be understood by one skilled in this art. The percentages included throughout this disclosure are based on the total weight of the final product, unless otherwise indicated.
A garlic oil-dextrose composition having the approximate flavor strength of dried garlic powder was prepared in the proportions as set forth below:
1 A registered trademark of the Johns Manville Co.
The garlic oil and polyoxyethylene sorbitan monooleate were first thoroughly mixed at 30 C. Then the calcium silicate was introduced to the mixture and thoroughly combined therewith. The resulting combination was added to the dextrose powder and completely blended therewith. Thereafter, the product was commercially packaged and stored for a lengthy period without noticeable lumping or reduction in flowability or loss in essential oil intensity. The blended product was thereafter incorporated in a sausage composition in an amount up to about 0.05% by total weight of sausage.
Although the foregoing invention has been described in some detail by way of illustration and example for purposes of clarity of understanding, it will be understood that certain changes and modifications may be practiced within the scope of the invention as limited only by the appended claims.
What is claimed is:
1. A process for preparing a substantially non-volatile, water-miscible essential oil especially suitable for distribution in a powdered food-type carrier, comprising mixing the essential oil with a liquid or semi-solid polyoxyalkylene hexitol anhydride partial long chain fatty acid ester, in an amount sufficient to prevent substantial evaporation of said oil when added to said carrier and produce substantial water-miscibility when the essential oil-containing carrier is introduced into an aqueous medium; and combining the mixture of essential oil and emulsifying agent with a highly adsorbent food-grade synthetic inorganic powder selected from the group consisting of hydrous calcium silicate and hydrous silica, in an amount sufficient to prevent caking of the oil-emulsifying agent mixture when added to said carrier and whereby the resulting combination of essential oil, emulsifying agent and synthetic inorganic powder can thereafter be blended with said powdered food-type carrier.
2. A process in accordance with claim 1 wherein the weight ratio of oil to emulsifying agent is from about 1:1 to 1:20.
3. A process in accordance with claim 1 wherein the essential oil is garlic oil and the powdered food-type carrier is anhydrous dextrose powder.
4. A process of preparing an anhydrous dextrose powder containing a substantially non-volatile, watermiscible garlic oil, comprising: mixing said garlic oil with a polyoxyethylene sorbitan monooleate in the weight ratio of from about 1:6 to 1:9; combining the mixture of garlic oil and monooleate with synthetic hydrous calcium silicate, the ratio of said mixture to calcium silicate being about 1:1 by weight; and thereafter blending from about 24% by weight of the combination with from about 9698% by weight of anhydrous dextrose powder, whereby when said blend is added to an aqueous phase said garlic oil will be uniformly dispersed therein.
References Cited UNITED STATES PATENTS 2,566,410 9/1951 Giffin 99-140 3,008,832 11/1961 Gorsica 99140 3,041,180 6/1962 Swisher 99-140 3,290,158 12/1966 Treat 99143 RALPH N. JONES, Primary Examiner.
H. H. KLARE, Assistant Examiner.
US564047A 1966-07-11 1966-07-11 Process for preparing an essential oil composition Expired - Lifetime US3404011A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
US564047A US3404011A (en) 1966-07-11 1966-07-11 Process for preparing an essential oil composition

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US564047A US3404011A (en) 1966-07-11 1966-07-11 Process for preparing an essential oil composition

Publications (1)

Publication Number Publication Date
US3404011A true US3404011A (en) 1968-10-01

Family

ID=24252946

Family Applications (1)

Application Number Title Priority Date Filing Date
US564047A Expired - Lifetime US3404011A (en) 1966-07-11 1966-07-11 Process for preparing an essential oil composition

Country Status (1)

Country Link
US (1) US3404011A (en)

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3988512A (en) * 1975-04-17 1976-10-26 Scm Corporation Clouding control agent for beverages
FR2419682A1 (en) * 1978-03-15 1979-10-12 Bush Boake Allen Ltd Flavouring agent pepper cinnamon or turmeric emulsion prepn. - by mixing oleoresin soln. or dispersion with an emulsion stabiliser soln.
US4652458A (en) * 1985-09-19 1987-03-24 General Foods Corporation Silica gel-lipid composition
US4665099A (en) * 1982-06-28 1987-05-12 Lucta S.A. Fat suppressant
US4820739A (en) * 1982-06-28 1989-04-11 Lucta, S.A. Fat suppressant
WO1992015204A1 (en) * 1991-03-11 1992-09-17 Cima Labs, Inc. Magnesium carbonate and oil tableting aid and flavoring additive
US5550264A (en) * 1994-07-13 1996-08-27 Henkel Corporation Process for the removal of dissolved metallic catalyst from ester products
US10434084B2 (en) * 2016-11-29 2019-10-08 Scientific Holdings, Llc Cannabinoid blends and formulations, related methods

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2566410A (en) * 1949-06-24 1951-09-04 Atlas Powder Co Solid essential oil concentrate and process of preparing the same
US3008832A (en) * 1959-09-24 1961-11-14 Heller & Company B Stabilized seasoning composition and method of making the same
US3041180A (en) * 1957-10-11 1962-06-26 Sunkist Growers Inc Solid essential oil flavoring composition and process for preparing the same
US3290158A (en) * 1963-03-27 1966-12-06 Huber Corp J M Process of producing free flowing sodium chloride

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2566410A (en) * 1949-06-24 1951-09-04 Atlas Powder Co Solid essential oil concentrate and process of preparing the same
US3041180A (en) * 1957-10-11 1962-06-26 Sunkist Growers Inc Solid essential oil flavoring composition and process for preparing the same
US3008832A (en) * 1959-09-24 1961-11-14 Heller & Company B Stabilized seasoning composition and method of making the same
US3290158A (en) * 1963-03-27 1966-12-06 Huber Corp J M Process of producing free flowing sodium chloride

Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3988512A (en) * 1975-04-17 1976-10-26 Scm Corporation Clouding control agent for beverages
FR2419682A1 (en) * 1978-03-15 1979-10-12 Bush Boake Allen Ltd Flavouring agent pepper cinnamon or turmeric emulsion prepn. - by mixing oleoresin soln. or dispersion with an emulsion stabiliser soln.
US4665099A (en) * 1982-06-28 1987-05-12 Lucta S.A. Fat suppressant
US4820739A (en) * 1982-06-28 1989-04-11 Lucta, S.A. Fat suppressant
US4652458A (en) * 1985-09-19 1987-03-24 General Foods Corporation Silica gel-lipid composition
US5219574A (en) * 1989-09-15 1993-06-15 Cima Labs. Inc. Magnesium carbonate and oil tableting aid and flavoring additive
US5401513A (en) * 1989-09-15 1995-03-28 Cima Labs, Inc. Magnesium carbonate and oil tableting aid and flavoring additive
WO1992015204A1 (en) * 1991-03-11 1992-09-17 Cima Labs, Inc. Magnesium carbonate and oil tableting aid and flavoring additive
US5550264A (en) * 1994-07-13 1996-08-27 Henkel Corporation Process for the removal of dissolved metallic catalyst from ester products
US10434084B2 (en) * 2016-11-29 2019-10-08 Scientific Holdings, Llc Cannabinoid blends and formulations, related methods

Similar Documents

Publication Publication Date Title
US4115307A (en) Phosphate composition
US3404011A (en) Process for preparing an essential oil composition
US3660115A (en) Solid particulate aromatic materials and process for preparing same
US2183173A (en) Method of treating salt and resulting product
US3271166A (en) Cooking fat composition
US2030461A (en) Granular product conditioner and products made therewith
US3245798A (en) Soluble fumaric acid and adipic acid compositions
US3600197A (en) Flavor enhancing compositions for foods and beverages
US3124510A (en) Stable dry powdered fat-soluble
US1964867A (en) Preservation of vitamins
US3030213A (en) Dry acidulents
US3507665A (en) Coating emulsions and method of coating foodstuffs
CN103750255B (en) A kind of blending type powder essence and preparation method thereof
US3008832A (en) Stabilized seasoning composition and method of making the same
US2458679A (en) Preparation of vitamin-fortified meals
JP2000050795A (en) Granular oil and fat, and its production
US2641547A (en) Flavoring composition
US3554769A (en) Flavoring composition
US2424992A (en) Method of making a phosphoric acid composition
US2205872A (en) Iodized salt
US2447726A (en) Lecithin composition
US2035136A (en) Condimentation of food products
US2385412A (en) Capsicum-containing seasoning composition
US3142569A (en) Process for preparing powdered foodstuff containing finely dispersed fat
US3152909A (en) Fumaric adipic acid compositions