Heat-sensitive flavors

Bind heat-sensitive flavorings, vitamins, medications, instant gravy mixes to pet foods and feeds after extrusion and drying. 

The use of terpenoids, usually as mixtures prepared from plants, dates from antiquity. The several essential oils produced by distillation of plant parts contained the plant essences. These oils have been employed in die preparation of perfumes, flavorings, and medidnals. Examples are oils of clove (local anesthetic in toothache), lemon (flavoring), lavender (perfume), and juniper (diuretic). Usually essential oil production depends on a simple technology which often involves steam distillation of plant material The perfume industry of Soudiem France uses somewhat more sophisticated procedures in the isolation of natural flower oils since these oils are heat sensitive. The separation of oils from citrus fruit residues m California and Florida is done by machine. 

There is certainly a degree of concern that so much heating affects a wine s organoleptic qualities, even if all necessary precautions are taken to avoid oxidation. Young wines stand heating better than older ones. Sweet wines are the most delicate, as sugars, especially fructose, are heat-sensitive and develop caramelized flavors. 

In a variant of the horizontal form/fill/seal operation, the material, moving in a horizontal direction, is folded on itself vertically. Vertical sections of the two faces are heat-sealed to each other to form a pouch, which may then be filled. The pouch, usually made from film or paper bonded to aluminum foil plus a plastic laminant and heat sealant, is closed by a heat seal. This type of pouch gives high moisture and oxygen protection and is used for moisture-and flavor-sensitive condiments and beverage mixes. 

Soybean Protein Isolates. Soybean protein isolates, having a protein content of >90 wt%, are the only vegetable proteins that are widely used in imitation dairy products (1). Most isolates are derived from isoelectric precipitation, so that the soybean protein isolates have properties that are similar to those of casein. They are insoluble at thek isoelectric point, have a relatively high proportion of hydrophobic amino acid residues, and are calcium-sensitive. They differ from casein in that they are heat-denaturable and thus heat-labile. The proteins have relatively good nutritional properties and have been increasingly used as a principal source of protein. A main deterrent to use has been the beany flavor associated with the product. Use is expected to increase in part because of lower cost as compared to caseinates. There has been much research to develop improved soybean protein isolates. 

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