Process for preparing flavor composition

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 98, 426 99, 426533, A23L 1221

Patent

active

060046155

ABSTRACT:
A process for the preparation of a substantially free flowing particulate flavor by mixing an oil soluble flavor with a melted edible fat having a melting point from about 30.degree. C. (85.degree. F.) to 93.degree. C. (200.degree. F.) to form a solution of the oil soluble flavor in the melted fat, cooling the solution of the oil soluble flavor in the melted fat, with the addition of a super-cooling agent with agitation during cooling, to produce solid particles having an average diameter of from about 0.1 to 10 cm, and then, if desired, grinding these particles with a super-cooling agent to produce the substantially free flowing particulate flavor whose particles have an average diameter of less than 1 mm.

REFERENCES:
patent: 3867556 (1975-02-01), Darragh et al.
patent: 4163066 (1979-07-01), Mason et al.
patent: 4871558 (1989-10-01), Tackikawa et al.
patent: 5064669 (1991-11-01), Tan et al.
patent: 5204029 (1993-04-01), Morgan et al.

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