Patent GB-802538-A (GB)
Title: Flavour preservation of essential oils
IPC: A23L27/00
Filed: 1956-07-04
Abstract: A composition in particulate form comprises a solid emulsion of essential oil and an antioxidant dissolved therein, dispersed in a continuous phase of corn syrup solids.  Essential oils referred to are orange, lemon, lime, grapefruit, peppermint and wintergreen oils. Antioxidants specified are 4-methyl-2,6-ditertiary butyl phenol and butylated hydroxy-anisols.  A dispersing agent may be added to the oil to help form the emulsion; agents mentioned are diacetyl tartaric acid esters of a monoglyceride, monoglyceride sodium sulpho-acetate, with or without mono-diglyceride, polymeric alkylaryl polyether alcohols, polyethylene glycol fatty acid esters, sodium lauryl sulphate, vegetable oils, glyceryl monostearate, acetylated monoglycerides, citrus stearoptene, lecithin, gum arabic, locust bean gum, guan gum, tragacanth gum, pectin, pectin albedo, agar and algin. The emulsion may be prepared by forming a hot fluid emulsion at 85-125 DEG  C. of an essential oil and an antioxidant in a corn-syrup solids solution having a moisture content of 3-8 1/2 per cent, and cooling to form a solid emulsion, for example by extruding it in pellet form, by agitating in a hot immiscible liquid, e.g. a vegetable or mineral oil, or ethyl, propyl or isopropyl alcohol, cooling, and separating from the liquid, or by cooling to solidification and grinding.  The surfaces of the solid particles may be freed of essential oil by evaporation under high vacuum or by washing with a solvent, e.g. isopropanol or ethanol, and then dried. The emulsification process may be effected under an atmosphere of inert gas.  Brominated vegetable oil may be added to the compositions.ALSO:A composition in particulate form comprises a solid emulsion of essential oil and an antioxidant dissolved therein, dispersed in a continuous phase of corn syrup solids.  Essential oils referred to are orange, lemon, lime, grapefruit, peppermint and wintergreen oils.  Antioxidants specified are 4-methyl-2,6-ditertiary butyl phenol and butylated hydroxy-anisole.  A dispersing agent may be added to the oil to help form the emulsion; agents mentioned are diacetyl tartaric acid esters of a mono-glyceride, monoglyceride sodium sulpho-acetate, with or without mono-diglyceride, polymeric alkylaryl polyether alcohols, polyethylene glycol fatty acid esters, sodium lauryl sulphate, vegetable oils, glyceryl monostearate, acetylated monoglycerides, citrus stearoptene, lecithin, gum arabic, locust bean gum, guan gum, tragacanth gum, pectin, pectin albedo, agar and algin.  The solid emulsion may be used in the preparation of dehydrated beverages, e.g. those containing citric acid, sugar and fruit solids or other flavouring.  It may also be used as a flavouring in pastries and other food products; in perfumes, cosmetics and pharmaceuticals. The emulsion may be prepared by forming a hot fluid emulsion at 85-125 DEG  C. of an essential oil and an antioxidant in a corn-syrup solids solution having a moisture content of 3-8 1/2 per cent, and cooling to form a solid emulsion, for example by extruding it in pellet form, by agitating in a hot immiscible liquid, e.g. a vegetable or mineral oil, or ethyl, propyl or isopropyl alcohol, cooling, and separating from the liquid, or by cooling to solidification and grinding.  The surfaces of the solid particles may be freed of essential oil by evaporation under high vacuum or by washing with a solvent, e.g. isopropanol or ethanol, and then dried.  The emulsification process may be effected under an atmosphere of inert gas.  Brominated vegetable oil may be added to the compositions.