PROSES PEMBUATAN TASTAND YANG MELIPUTI MAKANAN, PERMEN KARET MINUMAN, KOMPOSISI PERAWATAN MULUT DAN BAHAN ADITIF TEMBAKAU DARI DAUN SACCHARUM OFFICINARUM, PRODUK YANG DIBUAT DENGANNYA DAN PENGGUNAANNYA UNTUK MEMBERIKAN, MENAMBAH DAN/ ATAU MENINGKATKAN

摘要

Described is a process for augmenting, enhancing or imparting an aroma or taste of or to a consumable material which can be:(i) a calcium supplement;(ii) a foodstuff;(iii) a beverage;(iv) a chewing gum;(v) a toothpaste; or(vi) an oral care such as a mouthwash,by adding to the consumable material a tastand composition obtained from Saccharum officinarum leaves (sugarcane leaves) by means of carrying out a sequence of physical separation unit operations on a plurality of such leaves, macerates thereof or mixtures of leaves and macerates thereof, whereby the tastand composition is separated and isolated from the remainder of the plurality of leaves, macerates thereof or mixtures of leaves and macerates thereof; and then spray-drying or freeze-drying the resulting product. The term "tastand" is intended to mean a composition of matter which:(i) effects flavor improvement;(ii) imparts flavor;(iii) effects sweetness enhancement;(iv) effects removal of bitter tastes and aftertastes;(v) effects removal of metallic tastes and metallic aftertastes; and/or(vi) minimizes the "chalky" flavor and mouthfeel of a calcium supplement composition.Such unit operations include pressurization using hydraulic press means, steam distillation, fractional distillation, supercritical carbon dioxide extraction, volatile solvent extraction and/or charcoal column separation means.