Robert S Soukup, 5756 Birch St, Englewood Cliffs, NJ 07632

4479972, Oct 30, 1984

Jun 30, 1982

6/394035

Robert J. Soukup - New City NY
Thomas H. Parliment - New City NY

General Foods Corporation - White Plains NY

A23L 238
A23L 104

426536

A process for enhancing the flavor impact and mouthfeel characteristics of foodstuffs, particularly citrus-flavored beverages and desserts, is disclosed which comprises adding an effective amount of a bittering agent selected from the group consisting of naringin, limonin, nomilin and combinations thereof.

4008340, Feb 15, 1977

May 21, 1973

5/362603

William P. Clinton - Monsey NY
Robert J. Soukup - New City NY

General Foods Corporation - White Plains NY

A23F 104

426651

Grinder gas aroma evolved from the comminution or fracturing of freshly roasted coffee beans is stabilized by condensing the gas and adding an oxygen scavenger to the condensate. This condensate is then briefly contacted and extracted with a fluorinated-chlorinated hydrocarbon to remove harsh aroma compounds and then with a mixture of non-polar and polar solvents in order to extract desirable aromatics. This extract is stable at freezer temperatures and can be used to aromatize coffee or coffee-like products.

4133900, Jan 9, 1979

Aug 29, 1977

5/828571

Il-Young Maing - Tarrytown NY
Thomas H. Parliment - New City NY
Robert J. Soukup - New City NY

General Foods Corporation

A23C 1275
A23C 200

426540

This invention relates to a coloring agent which is soluble and stable in low pH aqueous food systems. The food colorant, Food, Drug and Cosmetic Red No. 3, which contains a carboxylic group, is predominantly in the unionized form below pH 4. 5 and is, therefore, at a concentration required for red coloring virtually insoluble. Red No. 3 is rendered soluble by mixing it with water and a hydrophilic surfactant selected from the group consisting of polyoxyethylene (20) sorbitan monostearate, polyoxyethylene (20) sorbitan tristearate and polyoxyethylene (20) sorbitan monooleate and mixtures thereof. The resulting mixture is added directly to an aqueous foodstuff or after first fixing it on or in a carrier.

4493852, Jan 15, 1985

Apr 20, 1984

6/602095

Paul R. Zanno - Hopewell Junction NY
Thomas H. Parliment - New City NY
Robert J. Soukup - New City NY
Richard P. McNaught - New City NY

General Foods Corporation - White Plains NY

A23L 1231

426535

A flavoring composition comprising an effective amount of a compound having the following structure: ##STR1## wherein R. sub. 1 is an alkyl group of 1 to 7 carbon atoms; and R. sub. 2 and R. sub. 3 are chosen from the group consisting of hydrogen and an alkyl group of 1 to 3 carbon atoms. These compounds have been found to impart a fatty, meaty, chicken-like and pork-like quality, flavor and aroma when added in effect amounts to food products.

3962321, Jun 8, 1976

Dec 17, 1973

5/425366

Thomas H. Parliment - Valley Cottage NY
William P. Clinton - Monsey NY
Richard Scarpellino - Ramsey NJ
Robert J. Soukup - New City NY
Martin F. Epstein - Pearl River NY

General Foods Corporation - White Plains NY

A23L 1234

426535

Enhancement of the coffee flavor of foodstuffs is achieved by the addition of a small but effective amount of a mixture of a) 2-nonenal, and/or 2-nonenol and particular derivatives thereof; and b) a compound represented by ##SPC1## Where X is oxygen or sulfur, R is lower alkyl, and R. sub. 1, R. sub. 2, and R. sub. 3 is hydrogen or alkyl provided at least one of R. sub. 1, R. sub. 2, and R. sub. 3 is alkyl of two to twelve carbons.