Methods of preparing a delivery system are described. Each method uses a first and second printing materials. The second printing material contains an active material such as a fragrance, flavor, malodor counteracting agent, and mixture thereof.

Rapidly dissolving flavoring composition concentrates are provided. The flavoring composition concentrates have a flavor, a solvent system, a flavor carrier system, and a densifier. The densifier is an acid modifier present in an amount such that it optimizes the rate of dispersion of the concentrate in water.

Rapidly dissolving flavoring composition concentrates are provided. The flavoring composition concentrates have a flavor, a solvent system, a flavor carrier system, and a densifier. The densifier is an acid modifier present in an amount such that it optimizes the rate of dispersion of the concentrate in water.

Described herein is a shelf stable powdered composition. More particularly, the composition includes a natural emulsifier, a carrier including inulin having a degree of polymerization equal or less than 15, and an active ingredient including a flavor or a perfume. Also described herein are a process for preparing such a composition and consumer products containing such a composition.

A system and method for printing and drying flavors and fragrances is provided. The system and method include a source of flavor or fragrance, a print assembly adapted to print the flavor or fragrance, a movable product conveyor that directly receives the printed flavor or fragrance and a drying component. As the movable product conveyor passes through or adjacent to the drying component, the printed flavor or fragrance is dried thereby providing a free-flowing flavor or fragrance product.

Salt particles adhered to a bulk carrier of the present invention are improved over prior alternative salts by having smaller salt particles adhered to a bulk carrier are achieved through modifications of variables for production of salt adhered to carrier particles, including starting solid composition, salt-carrier slurry composition, inlet and outlet drying temperature, slurry temperature, and moisture content control. The resulting salt-carrier product of salt adhered to carrier particles can be produced with much smaller salt particles of about 100 nanometers to less than 2 microns adhered to a carrier, which in turn improves electrostatic forces that help the salt-carrier product better adhere to and coat a food product than salts not adhered to a carrier particle.

A dissolving oral implement assembly for facilitating a user with an impaired ability to swallow to enjoy a flavor includes a swab that is comprised of a dissolvable material thereby facilitating the swab to dissolve when the swab is positioned in a user's mouth. The swab is infused with a chemical flavor thereby facilitating the chemical flavor to be released into the user's mouth when the swab is positioned in the user's mouth. In this way the swab can facilitate the user to enjoy a flavor imparted by the chemical flavor. A stem is attached to the swab thereby facilitating the swab to be inserted into the user's mouth.

The present invention relates to bouillon tablets, in particular to a process for preparing a bouillon tablet. The process comprises a co-processed salt-starch-fiber mass and mixing said co-processed salt-starch-fiber mass with at least one further ingredient selected from the group consisting of salt, sugar, MSG, flavourings, fillers, oil, fat, or any combination thereof to result in a dry mass and pressing the dry mass into a tablet.

The present invention relates to bouillon tablets, in particular to a process for preparing a bouillon tablet. The process comprises a co-processed salt-starch mass and mixing said co-processed salt-starch mass with at least one further ingredient selected from the group consisting of salt, sugar, MSG, flavourings, fillers, oil, fat, or any combination thereof to result 5 in a dry mass and pressing the dry mass into a tablet.

The invention relates to a product (1) comprising a plurality of portions (21-26) of flavouring substances associated with fastening arrangements (31-36; 41-46). The fastening arrangements (31-36; 41-46) can be modified with energy trans-mitted from an external device (5) in such a manner that the plurality of portions (21-26) of flavouring substances is divided into a first subset (T1) of the plurality of portions (21-26) of flavouring substances enabled to remain with the product (1) and into a second subset (T2) of the plurality of portions (21-26) of flavouring substances enabled for removal from the product (1). The invention further relates to a device for modifying such a product (1).