Nestec, the Swiss multinational with labs (and inventors) in the US, has been awarded US patent 6190722 for an improvement over its1999 patent 6004615. Both are titled “Process for preparing flavor composition,” and utilise dry ice. Besides Nestec, International Flavors & Fragrances and Morgan Food Products are active in this field.
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° C. (85° F.) to 93° C. (200° 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.
First of 20 Claims:
A process for the preparation of a substantially free flowing particulate flavor which comprises mixing an oil soluble flavor with a melted edible fat having a melting point from about 30° C. (85° F.) to 93° C. (200° F.) in a reaction zone 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, adding a first amount of super-cooling agent to the solution to produce solid particles having an average diameter of from about 0.1 to 10 cm, removing the solid particles from the reaction zone, and then grinding these particles with the super-cooling agent to produce a substantially free flowing particulate flavor whose particles have an average diameter of less than 1 mm.
By Navroz Havewala, just-food.com correspondent
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