METHOD FOR MODIFYING TASTE WITH ESSENTIAL OIL FRACTIONS
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United States of America Patent
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Issued Date -
Aug 4, 2011
app pub date -
Jan 29, 2010
filing date -
Jan 29, 2010
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Abandoned
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Abstract
A method for ameliorating organoleptic and sensate properties and characteristics imparted to a product by natural high-potency sweetener. A fraction of an essential oil that boils and is recovered from the vapors at a temperature between about 50° C. and about 70° C. and at pressure between about 100 Pa and 1500 Pa, or at a temperature between about 110° C. and about 130° C. and at pressure between about 100 Pa and 1500 Pa, is added to the product.
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