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
1996-03-11
1997-11-25
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
426651, 426573, 426574, 426575, 426576, 426577, 426578, A23L 1221, A23L 1222, A23L 105, A23L 1318
Patent
active
056909900
ABSTRACT:
A stable liquid suspension of an encapsulated flavor oil, oleoresin or spice in a gel matrix is prepared by forming a gel matrix in an aqueous medium with high shear mixing of a colloidal gelling agent at a temperature above the freezing point of the aqueous medium and preferably below ambient temperature and dispersing and encapsulating the flavor oil, oleoresin or spice in the gel matrix during the formation of the gel matrix.
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JPO Abstract of JP 01-27445, Abstract Publication Date May 16, 1989.
Arnhem, Inc. "Hyrocolloid Protein Ingredients", Jan. 1991.
Arnhem, Inc.
Czaja Donald E.
Koh Choon P.
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