IE38962B1 - Process for preparing flavored materials - Google Patents

Process for preparing flavored materials

Info

Publication number
IE38962B1
IE38962B1 IE02101/73A IE210173A IE38962B1 IE 38962 B1 IE38962 B1 IE 38962B1 IE 02101/73 A IE02101/73 A IE 02101/73A IE 210173 A IE210173 A IE 210173A IE 38962 B1 IE38962 B1 IE 38962B1
Authority
IE
Ireland
Prior art keywords
saccharose
contg
mass
preparing flavored
flavored materials
Prior art date
Application number
IE02101/73A
Other versions
IE38962L (en
Original Assignee
Gen 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
Priority claimed from US00400463A external-priority patent/US3843822A/en
Priority claimed from US404528A external-priority patent/US3898347A/en
Application filed by Gen Foods Corp filed Critical Gen Foods Corp
Priority to IE02692/76A priority Critical patent/IE38963B1/en
Publication of IE38962L publication Critical patent/IE38962L/en
Publication of IE38962B1 publication Critical patent/IE38962B1/en

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
    • A23L27/70—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)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Seasonings (AREA)
  • Dairy Products (AREA)

Abstract

Solid flavouring compsns are made by crystallising a supersatd glassy saccharose soln. contg. 88-93% saccharose and a small amt of a volatile aromatising agent e.g. acetaldehyde, to form a stiff granular mass, and drying the mass to give a crystalline prod. contg. is not >0.5 wt.% of the aromatising agent in the fixed state. Prods. are useful e.g. as food additives to reinforce fruity flavours e.g. strawberry, peach and raspberry. [CH588219A5]
IE02101/73A 1973-07-02 1973-11-20 Process for preparing flavored materials IE38962B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
IE02692/76A IE38963B1 (en) 1973-07-02 1973-11-20 Flavouring compositions and preparation thereof

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
US37608873A 1973-07-02 1973-07-02
US00400463A US3843822A (en) 1973-09-24 1973-09-24 Method for preparing sucrose-fixed acetaldehyde
US404528A US3898347A (en) 1973-07-02 1973-10-09 Fixed volatile flavors and method

Publications (2)

Publication Number Publication Date
IE38962L IE38962L (en) 1975-01-02
IE38962B1 true IE38962B1 (en) 1978-07-05

Family

ID=27409279

Family Applications (1)

Application Number Title Priority Date Filing Date
IE02101/73A IE38962B1 (en) 1973-07-02 1973-11-20 Process for preparing flavored materials

Country Status (2)

Country Link
CH (1) CH588219A5 (en)
IE (1) IE38962B1 (en)

Also Published As

Publication number Publication date
CH588219A5 (en) 1977-05-31
IE38962L (en) 1975-01-02

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