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Chwan Kong King, Chee Teck Tan, Lewis G Scharpf Jr, David P O Chat, Marvin Schulman: Fluidizing spray chilling system for producing encapsulated materials. International Flavors & Fragrances, Arthur L Liberman, May 23, 1995: US05417153 (13 worldwide citation)

A toroidal sparger is disclosed for use in a fluidized spray chilling system for the production of encapsulated flavoring and coloring agents.


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Chwan Kong King, Chee Teck Tan, Lewis G Scharpf Jr, David P O Chat, Marvin Schulman: Toroidal manifold sparger used in a fluidizing spray chilling system. International Flavors & Fragrances, Robert G Weilacher Esq, Arthur L Liberman Esq, November 26, 1996: US05577668 (12 worldwide citation)

A toroidal manifold sparger having a hollow toroid member with an upper portion and a lower portion and having a plurality of first openings substantially evenly spaced along the lower portion thereof and all oriented perpendicular to the upper portion in a first and vertically downward direction, a ...


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Wen C Lou, Chee Teck Tan, Lewis G Scharpf Jr, Joseph Panarisi: Extrusion and agglomeration process for fiber containing food ingredient. International Flavors & Fragrances, Arthur L Liberman, Robert G Weilacher, December 19, 1995: US05476675 (11 worldwide citation)

A process is disclosed for preparing a substantially dry edible flavor fiber product by admixing water, a powdered flavor, a binder and fiber together and extruding the resulting mixture. The process can be carried out by first admixing a powdered flavor material with a fiber to form a flavor-fiber ...


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Lawrence L Buckholz Jr, Lewis G Scharpf: Aconitic acid, gluconic acid and/or succinic acid taken alone or further together with sclareolide in enhancing the organoleptic properties of foodstuffs. International Flavors & Fragrances, Arthur L Liberman, November 22, 1994: US05366747 (9 worldwide citation)

Described is the use of one or more of the acids: aconitic acid, gluconic acid and/or succinic acid taken alone or further together with sclareolide in augmenting or enhancing the organoleptic properites of foodstuffs particularly with respect to imparting a umami effect and/or imparting of mouthfee ...


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