Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Flavor or flavor adjunct – acidulant or condiment
Patent
1984-03-19
1986-04-15
Golian, Joseph
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Flavor or flavor adjunct, acidulant or condiment
426651, 426 96, A23L 122
Patent
active
045827168
ABSTRACT:
The present invention provides a methodology for fixing a volatile flavorant like acetaldehyde in a substrate composed of from 65 to 90% mannitol and from 10 to 35% of carbohydrate material composed of saccharides which are disaccharides or greater and combinations thereof. An aqueous solution is formed, said solution before composed of a mannitol component and a saccharide component and acetaldehyde is added thereto. The solution is spray-dried in a unit which has an inlet air temperature maintained at 105.degree. C. to 135.degree. C. and an outlet air temperature of from 60.degree. C. to 90.degree. C.
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patent: 4271202 (1981-06-01), Giel
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Pickup John G.
Saleeb Fouad Z.
D'Avanzo Barbara Toop
Donovan Daniel J.
General Foods Corporation
Golian Joseph
Savoie Thomas R.
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