UST100405I4 - Process for producing a powdered flavoring material - Google Patents
Process for producing a powdered flavoring material Download PDFInfo
- Publication number
- UST100405I4 UST100405I4 US06/118,886 US11888680A UST100405I4 US T100405 I4 UST100405 I4 US T100405I4 US 11888680 A US11888680 A US 11888680A US T100405 I4 UST100405 I4 US T100405I4
- Authority
- US
- United States
- Prior art keywords
- orange oil
- rice
- producing
- orange
- starch
- 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.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Seasonings (AREA)
Abstract
A powdered orange flavor containing 27 fold orange oil adsorbed on rice sch was prepared by a menthol treatment process. The powder contained the equivalent flavoring potency of 18% by wt. of whole orange oil, which was the maximum obtainable; other rice starch samples contained lesser amounts and had lower folds. Two other edible polymers, egg albumin and Mor-rex (hydrolyzed cereal solids), also had some capacity, when treated with methanol, for polar orange oil components. These were less suitable than starch, however, because of inadequate concentration on the polymer, a low degree of folding, or distorted oil compositions.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US06/118,886 UST100405I4 (en) | 1980-02-06 | 1980-02-06 | Process for producing a powdered flavoring material |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US06/118,886 UST100405I4 (en) | 1980-02-06 | 1980-02-06 | Process for producing a powdered flavoring material |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| UST100405I4 true UST100405I4 (en) | 1981-03-03 |
Family
ID=22381351
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| US06/118,886 Pending UST100405I4 (en) | 1980-02-06 | 1980-02-06 | Process for producing a powdered flavoring material |
Country Status (1)
| Country | Link |
|---|---|
| US (1) | UST100405I4 (en) |
-
1980
- 1980-02-06 US US06/118,886 patent/UST100405I4/en active Pending
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