BOTANICAL EXTRACTS AND FLAVOR SYSTEMS AND METHODS OF MAKING AND USING THE SAME

Methods for preparing a botanical extract and a flavor system comprising a botanical extract produced by the process for use in beverages are provided. Also provided is a flavor system comprising a botanical extract comprising at least one of thymol, eugenol, carvacrol, cinnamic aldehyde, and eucaly...

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Bibliographische Detailangaben
Hauptverfasser:	GAYSINSKY, SYLVIA, BROWNING, ROGER, MICHAEL
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	Methods for preparing a botanical extract and a flavor system comprising a botanical extract produced by the process for use in beverages are provided. Also provided is a flavor system comprising a botanical extract comprising at least one of thymol, eugenol, carvacrol, cinnamic aldehyde, and eucalyptol. Further provided is a flavor system having a minimum inhibitory concentration of less than about 3%. L'invention concerne des procédés de préparation d'un extrait botanique et un système d'apport de saveur comportant un extrait botanique fabriqué par le procédé et destiné à être utilisé dans des boissons. L'invention concerne également un système d'apport de saveur comportant un extrait botanique comportant au moins un élément parmi le thymol, l'eugénol, le carvacrol, un aldéhyde cinnamique, et l'eucalyptol. L'invention concerne en outre un système d'apport de saveur ayant une concentration inhibitoire minimale inférieure à environ 3 %.