Nutmeg emulsion and process for making same

Details Nutmeg emulsion and process for making same Nutmeg emulsion and process for making same

1987-06-11

1989-05-23

Czaja, Donald E.

Food or edible material: processes, compositions, and products

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

Flavor or flavor adjunct, acidulant or condiment

426430, 426650, A23L 122, A23L 1221

Patent

active

048329746

ABSTRACT:
A nutmeg emulsion is made by dissolving powdered nutmeg kernels in a solvent, e.g. alcohol, to extract nutmeg flavor fats and oils therefrom. The extracted flavor fats and oils are diluted with water to form the emulsion. All steps in the process of making the emulsion are performed at room temperature to avoid loss of nutmeg aroma and spicy flavor.

REFERENCES:
patent: 4158708 (1979-06-01), Chiovini et al.
Pruthi, Spices and Condiments: Chemistry, Microbiology, and Technology, 1980, Academic Press, N.Y., pp. 243-244.
Fenaroli's Handbook of Flavor Ingredients, 2nd ed., 1975, CRC Press, Cleveland Ohio, vol. 1, pp. 246-247, and 413-414.

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