US3898347A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Fixed volatile flavors and method
Assignee: General Foods Corp
•
Filing: 1973-10-09
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Granted: 1975-08-05
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Expires: 1993-10-09
Abstract
Abstract Volatile flavoring compounds such as acetaldehyde are fixed in crystalline sucrose in low amounts. The sucrose is crystallized from a supercooled, glassy, aqueous solution containing the volatile flavoring compound and from 88% to 93% sucrose based on the combined weight of sucrose and water. Crystallization proceeds to form a stiff mass of crystalline sucrose which is then crumbled and dried.
Inventors
- 👤 William A Mitchell
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-04 14:54
CPC Classifications
A; A23; A23L; A23L27/00; A23L27/70
Claims Analysis
Total Claims: 16
Claim 1
Independent Claim
89 words
A METHOD FOR PRODUCING A SOLID FLAVORING COMPOSITION CONTAINING LOW LEVELS OF VOLATILE FLAVORING COMPOUNDS COMPRISING THE STEPS OF: A. FORMING A SUPERSATRUATED, GLASSY, AQUEOUS SUCROSE SOLUTION COMPRISING FROM 88 TO 93% SUCROSE AND A VOLAATILE FLAVORING COMPOUND, B. CRYSTALLIZING SUCROSE FROM THE SOLUTION TO FIX A AMMOUNT OF THE VOLATILE FLAVORING COMPOUND WITHIN THE INDIVIDUAL SUCROSE CRYSTALS AT A LEVEL OF FROM ABOUT 0.05% TO LESS THAN ABOUT 0.5% BY WEIGHT OF THE CRYSTAL, AND THEREBY FORM A STIFF, CRUMBLY MASS, AND C. DIRECTLY THEREAFTER, DRYING THE MASS.
Claim 2
Independent Claim
89 words
A METHOD FOR PRODUCING A SOLID FLAVORING COMPOSITION CONTAINING LOW LEVELS OF VOLATILE FLAVORING COMPOUNDS COMPRISING THE STEPS OF: A. FORMING A SUPERSATRUATED, GLASSY, AQUEOUS SUCROSE SOLUTION COMPRISING FROM 88 TO 93% SUCROSE AND A VOLAATILE FLAVORING COMPOUND, B. CRYSTALLIZING SUCROSE FROM THE SOLUTION TO FIX A AMMOUNT OF THE VOLATILE FLAVORING COMPOUND WITHIN THE INDIVIDUAL SUCROSE CRYSTALS AT A LEVEL OF FROM ABOUT 0.05% TO LESS THAN ABOUT 0.5% BY WEIGHT OF THE CRYSTAL, AND THEREBY FORM A STIFF, CRUMBLY MASS, AND C. DIRECTLY THEREAFTER, DRYING THE MASS.
Claim 3
Dependent Claim
31 words
The method according to claim 1 wherein the supersaturated sucrose solution is crystallized at a temperature of not more than 20*C above the atmospheric boiling point of the volatile flavoring compound.
Claim 4
Dependent Claim
30 words
The method according to claim 1 wherein the supersaturated sucrose solution is crystallized at a temperature of greater than 20*C above the atmospheric boiling point of the volatile flavoring compound.
Claim 5
Dependent Claim
28 words
The method according to claim 3 wherein the volatile flavoring compound which is released to the air during crystallization is condensed and recycled to the supersaturated sucrose solution.
Claim 6
Dependent Claim
13 words
The method according to claim 1 wherein the volatile flavoring compound is acetaldehyde.
Claim 7
Dependent Claim
34 words
The method according to claim 5 wherein the acetaldehyde contains paraldehyde as an impurity and the dried mass is subjected to a temperature of from 60*C to 140*C for from 10 to 30 minutes.
Claim 8
Dependent Claim
39 words
The method according to claim 5 wherein the acetaldehyde contains paraldehyde as an impurity and the drying step includes a final stage at a temperature of from 60*C to 140*C for a period of from 10 to 30 min.
Claim 9
Dependent Claim
23 words
The method according to claim 5 wherein the acetaldehyde is fixed within the crystals at a level of from about 0.05 to 0.2%.
Claim 10
Dependent Claim
17 words
The method according to claim 1 wherein the stiff, crumbly mass is broken apart prior to drying.
Claim 11
Dependent Claim
20 words
The method according to claim 9 wherein the drying is initiated at a temperature of from about 30*C to 40*C.
Claim 12
Dependent Claim
15 words
The method according to claim 9 wherein the drying is initiated within a vacuum oven.
Claim 13
Dependent Claim
15 words
The method according to claim 9 wherein the drying is initiated with high-velocity, low-relative-humidity air.
Claim 14
Dependent Claim
44 words
The method according to claim 9 wherein the drying is effected by subjecting the crumbly mass to an initially low temperature and progressively increasing the temperature as drying is accomplished, the rate of increase being such that the remaining mother liquor always remains supersaturated.
Claim 15
Dependent Claim
24 words
The method according to claim 13 wherein the initial drying temperature is about equal to that of the crumbly mass upon termination of crystallization.
Claim 16
Dependent Claim
16 words
The method according to claim 13 wherein the final drying temperature is greater than about 60*C.
References Cited (Backward Citations)
US3787592A
Cited
US3767430A
Cited
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1978-08-04 | 1979-02-03 | 1979-08-05 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1982-08-04 | 1983-02-03 | 1983-08-05 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1986-08-04 | 1987-02-03 | 1987-08-05 | $7700.00 | Window Closed / Lapsed |