Process for lowering the freezing point of anise essences and an

Details Process for lowering the freezing point of anise essences and an Process for lowering the freezing point of anise essences and an

1981-05-21

1983-02-01

Golian, Joseph M.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Flavor per se, or containing flavor or flavor improver of...

426590, 426592, 426651, A23L 122, A23L 1226

Patent

active

043715591

ABSTRACT:
The invention relates to a process enabling the freezing point of anise essence and anethole based drinks to be lowered by adding in a natural product that is soluble and miscible in anethole and alcohols, having a very low melting point, this product having had its wax and odor removed, which prevents flakes or leaflets from forming in this type of beverage.

REFERENCES:
patent: 2712008 (1955-06-01), Kirchner et al.
patent: 3988432 (1976-10-01), Steltenkamp
Arctander, Perfume and Flavor Chemicals, vols. I & II, 1969, Montclair, N.J., Item Nos. 236, 579, 580, 649, 669, 670, 1784-1786, 1800, 1801, 2460, 2619, 2620, 2769, 2940.
Daniels et al., Physical Chemistry, 3rd Ed., 1966, John Wiley & Sons: New York, pp. 156-156.
Chemicals Used in Food Processing, Publ. 1274, 1965, Nat. Acad. of Science: Wash., D.C., pp. 78, 209, 210.
Herstein et al., Wines and Liquors, 1948, Van Nostraud Co.: New York, pp. 230-233.
Rose, Alcoholic Beverages, vol. I, 1977, Academic Press: New York, pp. 564*; 578-579.
Fenarolis Handbook of Flavor Ingredients, 2nd Ed., 1975, CRC Press: Cleveland, Ohio, vol. I-pp. 278, 279, 469, 470; vol. II-pp. 34, 617.
Food Chemical Codex, 2nd Ed., 1972, Nat. Acad. of Sciences: Wash., D.C., pp. 56-57.
Merory Food Flavorings, 2nd Ed., 1968, Avi.: Westport, Conn., pp. 121, 390-391.

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