2-(phenylalkyloxyalkyl)pyridine derivative or a 2-(phenylalkylthioalkyl)pyridine derivative imparts, when added to food and drink or cosmetics as an active ingredient, a flavor of natural impression thereto; and in particular, when added to food and drink, the compound imparts an umami imparting or enhancing, a saltiness enhancing a sweetness enhancing, and in particular, when added to a milk or dairy product, a food or drink product containing a milk or dairy product, or a dairy replacement product, the compound provides a milk richness enhancing.

2-(phenylalkyloxyalkyl)pyridine derivative or a 2-(phenylalkylthioalkyl)pyridine derivative imparts, when added to food and drink or cosmetics as an active ingredient, a flavor of natural impression thereto; and in particular, when added to food and drink, the compound imparts an umami imparting or enhancing, a saltiness enhancing a sweetness enhancing, and in particular, when added to a milk or dairy product, a food or drink product containing a milk or dairy product, or a dairy replacement product, the compound provides a milk richness enhancing.

The invention relates to a particulate acidulant composition comprising 20-70 wt. % malic acid, 3-40 wt. % lactic acid and 0-40 wt. % of food acid selected from citric acid, fumaric acid, adipic acid, tartaric acid and acetic acid and combinations thereof, wherein the acidulant composition comprises: 40-90 wt. % of M-particles comprising co-crystal of malic acid and partially neutralized polycarboxylic acid selected from malic acid, citric acid, fumaric acid, adipic acid, tartaric acid, and combinations thereof, said M-particles containing at least 30 wt. % malic acid and at least 30 wt. % of the partially neutralized polycarboxylic acid; 5-60 wt. % of L-particles comprising co-crystal of lactic acid and at least partially neutralized carboxylic acid selected from lactic acid, malic acid, citric acid, fumaric acid, adipic acid, tartaric acid, and combinations thereof, said L-particles containing at least 30 wt. % lactic acid and at least 30 wt. % of the at least partially neutralized polycarboxylic acid; and
wherein the combination of M-particles and L-particles constitutes at least 50 wt. % of the acidulant composition.

The invention also relates to a particulate coating composition, to a method of preparing a food ingredient or a food product and to a confectionery product.

The invention relates to a particulate acidulant composition comprising 20-70 wt. % malic acid, 3-40 wt. % lactic acid and 0-40 wt. % of food acid selected from citric acid, fumaric acid, adipic acid, tartaric acid and acetic acid and combinations thereof, wherein the acidulant composition comprises: 40-90 wt. % of M-particles comprising co-crystal of malic acid and partially neutralized polycarboxylic acid selected from malic acid, citric acid, fumaric acid, adipic acid, tartaric acid, and combinations thereof, said M-particles containing at least 30 wt. % malic acid and at least 30 wt. % of the partially neutralized polycarboxylic acid; 5-60 wt. % of L-particles comprising co-crystal of lactic acid and at least partially neutralized carboxylic acid selected from lactic acid, malic acid, citric acid, fumaric acid, adipic acid, tartaric acid, and combinations thereof, said L-particles containing at least 30 wt. % lactic acid and at least 30 wt. % of the at least partially neutralized polycarboxylic acid; and
wherein the combination of M-particles and L-particles constitutes at least 50 wt. % of the acidulant composition.

The invention also relates to a particulate coating composition, to a method of preparing a food ingredient or a food product and to a confectionery product.

Coated confectionery products and methods of manufacturing the same are disclosed herein. The coated confectionery products include a confectionery center. A first coating including a carbohydrate and a buffered acid surrounds the confectionery center. A second coating including a carbohydrate and a sucrose esters surrounds the first coating. A third coating including a carbohydrate, a colorant, and a flavorant surrounds the second coating. In addition, a fourth coating including a polishing agent surrounds the third coating.

Coated confectionery products and methods of manufacturing the same are disclosed herein. The coated confectionery products include a confectionery center. A first coating including a carbohydrate and a buffered acid surrounds the confectionery center. A second coating including a carbohydrate and a sucrose esters surrounds the first coating. A third coating including a carbohydrate, a colorant, and a flavorant surrounds the second coating. In addition, a fourth coating including a polishing agent surrounds the third coating.

The equipment of the invention comprises a toroidal channel-shaped freezing tank (1) containing coolant superimposed on a circular crown-shaped rotary mold holder (7), formed by a plurality of sectors (7D) affixed to the periphery of one traction disc (8) driven by a stepper motor (12), said sectors having rectangular openings (7C) into which molds (9) engage, whose lower portions are immersed in the coolant. At the bottom of the channel there is a rigid pipe (4) provided with a plurality of holes (19) through which jets of coolant are released under pressure. The popsicle release means comprise a radially oriented niche (29) within said tank (1) and a vertically displaceable housing (40) which, in the upper position, accommodates a mold (9) and a perforated horizontal pipe (41) which releases jets of heated fluid against the mold cups (9).

2-(phenylalkyloxyalkyl)pyridine derivative or a 2-(phenylalkylthioalkyl)pyridine derivative imparts, when added to food and drink or cosmetics as an active ingredient, a flavor of natural impression thereto; and in particular, when added to food and drink, the compound imparts an umami imparting or enhancing, a saltiness enhancing a sweetness enhancing, and in particular, when added to a milk or dairy product, a food or drink product containing a milk or dairy product, or a dairy replacement product, the compound provides a milk richness enhancing.

An object of the present invention is to provide a deterioration-odor masking agent and a deterioration-odor masking method capable of effectively masking deterioration odor of dairy products.

The object is attained by a masking agent comprising one or more members selected from the group consisting of menthyl acetate, linalyl acetate, isoamyl isovalerate, isoamyl butyrate, nerol, acetaldehyde, methyl salicylate, 1,8-cineole, maltol isobutyrate, ethyl pyruvate, heliotropine, diethyl malonate, -butyrolactone, ethyl levulinate, benzyl alcohol, hexanal, -hexalactone, ethyl propionate, and amyl acetate.

An object of the present invention is to provide a deterioration-odor masking agent and a deterioration-odor masking method capable of effectively masking deterioration odor of dairy products.

The object is attained by a masking agent comprising one or more members selected from the group consisting of menthyl acetate, linalyl acetate, isoamyl isovalerate, isoamyl butyrate, nerol, acetaldehyde, methyl salicylate, 1,8-cineole, maltol isobutyrate, ethyl pyruvate, heliotropine, diethyl malonate, -butyrolactone, ethyl levulinate, benzyl alcohol, hexanal, -hexalactone, ethyl propionate, and amyl acetate.