Fixing volatiles in an amorphous substrate and products therefro

Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Flavor or flavor adjunct – acidulant or condiment

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426 96, 426651, A23L 1221, A23L 1226

Patent

active

045321450

ABSTRACT:
A method for producing a moisture-stable product is elucidated, said process includes: admixing a low molecular weight water-soluble material (e.g., monosaccharides or disaccharides) having a molecular weight of from 90 to 500 molecular weight and a melting point of from 80.degree. C. to 180.degree. C., with a high molecular weight water-soluble polymeric material (e.g., polysaccharides) having a molecular weight of from 1,000-6,000. in an aqueous solution, adding a volatile flavorant (e.g., acetaldehyde) to said solution, and spray drying said solution within a temperature range of from 100.degree. C. to 180.degree. C. as an inlet temperature of 50.degree. C. to 80.degree. C. as an outlet temperature range.

REFERENCES:
patent: 3554768 (1971-01-01), Feldman
patent: 3625709 (1971-12-01), Mitchell
patent: 3736149 (1979-05-01), Knapp
patent: 3971852 (1976-07-01), Brenner et al.
patent: 4113509 (1978-09-01), Leach et al.
patent: 4271202 (1981-06-01), Giel
patent: 4276312 (1981-06-01), Merritt

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