License a technique for making a savory flavor granule

The British Technology Group (BTG, 2200 Renaissance Blvd., Gulph Mills, PA 19406) wants to license a process aimed at reducing the amount of flavorings, spices and seasonings used in dry applications. Developed as an outgrowth of its confectionery research, the technology is based on the work of scientists at Warner-Lambert Co. (Morris Plains, NJ). The process involves the use of a nonsweet carbohydrate bulking agent to prepare a savory flavor granule simulating conventional flavoring, spices and seasonings.

The use of such bulking agents makes it possible to reduce the flavor content while maintaining the flavor impact, texture, shakeability, ability to cling to food, organoleptic taste and flavor enhancement capacity of the savory flavor granule. The technique is especially suited to salted snacks, enabling the manufacture of snacks with significant flavor reduction, but with retention of flavor taste. The ingredients used are considered GRAS.

The primary benefit of the process is that the taste of a flavor can be achieved using 25% to 75% less of the flavor. The reduction of flavor used can provide for a healthier alternative, especially when using a salty savory flavor. It also aids in reducing costs for specialty flavors and flavors that are difficult to obtain.

Patent. 5,021,249-Method of making a savory flavor granule and a free-flowing savory flavor granule. Issued June 4, 1991. Patent covers a free flowing savory flavor granule which comprises a core composition with a nonsweet carbohydrate and a coating on the core that has savory flavor. Inventor: Frank J. Bunick et al. Assigned to: Warner-Lambert Co.

Further information. At BTG: Richard Gill; phone: [phone]; fax: [phone].