Title of Invention	ANHYDROUS FLAVOR DELIVERY COMPOSITION AND METHOD
Abstract	An anhydrous flavor delivery composition comprising a water-insoluble component, a surfactant and an alcohol is provided. In addition, a method of making the anhydrous flavor delivery composition and a method of flavoring a beverage are provided.

Full Text

Field of the Invention [0001] The present invention relates to flavor delivery compositions and methods for making such compositions and for flavoring beverages. More particularly, the present invention relates to anhydrous flavor delivery compositions and methods for flavoring beverages. Background of the Invention [0002] Flavor delivery compositions are typically used in the beverage industry to incoforate water-insoluble flavor components into water-based beverages. Traditional flavor delivery compositions commonly used are emulsions, extracts and solutions. [0003] Emulsions are thermodynamically unstable and can separate as a result of long-term storage. In a finished beverage, the separation will result in creaming, ringing, sedimentation, flocculation, coalescence, or other undesirable characteristics. In addition, the droplet size of the oil component is too large to make optically clear beverages. [0004] Unlike emulsions, extracts can be used to make optically clear beverages. However, the process of extraction is very slow usually requiring several days to complete the phase separation. In addition, only a small amount (about 5%) of the oil used is recovered for beverage applications while the rest is either discarded or used in low-profit products. Overall, extraction is a wasteful and expensive flavor delivery composition. [0005] A need exists for flavor delivery compositions that are stable, optically clear, efficient, and cost effective. Summary of the Invention [0006] In accordance with one aspect of the present invention, an anhydrous flavor delivery composition is provided. The anhydrous flavor delivery composition comprises a water-insoluble component, a surfactant and an alcohol. The anhydrous flavor delivery composition of the present invention can be a stable and optically clear flavor delivery composition than can be readily incorporated into beverage concentrates, beverage syrups and finished beverages. [0007] The water-insoluble component is typically composed of one or more edible oils and is present in an amount from about 1 % to about 40%, preferably from about 13% to about 23% by total weight of the anhydrous flavor delivery composition. The edible oil can contain a carrier oil such as triacylglycerol fat/oil, an essential oil, a terpene-based oil, or a combination thereof. In addition, the water-insoluble component can include a non-aqueous organic solvent such as propylene glycol, ethanol, benzyl alcohol, methanol, triacetin, limonene, citrus terpenes, other non-aqueous organic solvents as is known to those skilled in the art, and combinations thereof. The essential oils include flavoring aromatic compounds and/or oils, oleoresins and extracts derived from plants, leaves, flowers, vegetables, fruits and so forth, and combinations thereof. These flavoring oils may be used individually or in a mixture as is well known in the art. Artificial or synthetic forms of these flavoring oils can also be used. [0008] The surfactant is typically present in an amount from about 10% to about 40%, and preferably from about 10% to about 20% by total weight of the anhydrous flavor delivery composition. Non-limiting examples of suitable surfactants include propylene glycol alginate, monoglyceride, diglyceride, dioctyl sulfosuccinate sodium (DOSS), polyoxyethylene (20) sorbitan monolaurate (also known as polysorbate 20, available under the trade name Tween® 20 from ICI Americas, Inc. of Wilmington, Delaware), polyoxyethylene (20) sorbitan monopalmitate (also known as polysorbate 40, available under the trade name Tween® 40 from ICI Americas, Inc.), polyoxyethylene (20) sorbitan monostearate (also known as polysorbate 60, available under the trade name Tween® 60 from 1C! Americas, Inc.), polyoxyethylene (20) sorbitan tristearate (also known as polysorbate 65, available under the trade name Tween® 65 from ICI Americas, Inc.), polyoxyethylene (20) sorbitan monooleate (also known as polysorbate 80, available under the trade name Tween® 80 from ICI Americas, Inc.), sorbitan monolaurate (available under the trade name Span® 20 from ICI Americas, Inc.), sorbitan monopalmitate (available under the trade name Span® 40 from ICI Americas, Inc.), betaine, sucrose esters of fatty acids, sucrose monomyristate, sucrose palmitate, sucrose stearate, mono and diglycerides of fatty acids, monoglyceride monooleate, monoglyceride monolaurate, monoglyceride monopalmitate, lecithin, diglyceride mixtures, citric acid esters of mono and diglycerides of fatty acids, acetic acid esters of mono and diglycerides of fatty acids, lactic acid esters of mono and diglycerides of fatty acids, mono and diacetyl tartaric esters of mono and diglycerides of fatty acids, poiyglycerol esters of fatty acids, cyclodextrins (a, ß.or y), propylene glycol esters of fatty acids, stearoyl lactylates, C8-i8 free fatty acids, other emulsifiers as is known to those skilled in the art, and combinations thereof. [0009] The alcohol of the present invention is typically present in an amount from about 55% to about 85%, preferably from about 63% to about 73% by total weight of the anhydrous flavor delivery composition. The preferred alcohol is ethanol. In addition, other alcohols that can be used include, without limitation, isopropanol; benzyl alcohol; methanol; propylene glycol (as CH2OH-CH2-CH2OH and/or CHj—CHOH— CHOH); butylene glycol; hexylene glycol; glycerol; C5-C12 mono- and di-saccharide sugars, such as, dextrose, sucrose, fructose, as such, or in other forms such as molasses, brown sugar, invert sugar, refinery syrup, corn syrup; and sugar alcohols such as sorbitol, xylitol and mannitol. [0010] In another embodiment of the present invention, the anhydrous flavor delivery composition can include an effective amount of a suitable preservative. Any suitable preservative can be used. Non-limiting examples of suitable preservative include benzoate salts, sorbate salts, as well as other preservatives known to those skilled in the art, and combinations thereof. Those skilled in the art will appreciate that the preservative can be combined with an acid such as citric acid to lower its pH improving the effectiveness of the preservative. [0011] In accordance with another aspect of the present invention, a method of making an anhydrous flavor delivery composition is provided. Preferably, the components and amounts in the resulting flavor delivery composition are as previously described. The method comprises adding a water-insoluble component to a surfactant to form a mixture. Then, an alcohol is added to the mixture to form an anhydrous flavor delivery composition. Preferably, the anhydrous flavor delivery composition is optically clear and stable. [0012] In accordance with yet another aspect of the present invention, a method of flavoring a beverage composition is provided. The method comprises combining a water-insoluble component, a surfactant, and an alcohol to form an anhydrous flavor delivery composition. Preferably, the components and amounts of the flavor delivery composition are as previously described. [0013] In one embodiment of the present invention, the resulting beverage composition is stable and optically clear. Detailed Description of the Invention [0014] In accordance with one aspect of the present invention, an anhydrous flavor delivery composition is provided. The anhydrous flavor delivery composition comprises a water-insoluble component, a surfactant and an alcohol. The anhydrous flavor delivery composition of the present invention is preferably an optically clear and stable flavor delivery composition than can be readily incorporated into beverage concentrates, beverage syrups and finished beverages. [0015] As used herein, the term "clear" refers to optical clarity, i.e., a liquid composition that has no turbidity as viewed by eye or by instrumental measurement of haze or opacity. In addition, a resulting beverage concentrate, beverage syrup and/or the finished beverage are clear as evidenced by a reading by a HACH Turbidimeter (available from Hack Company of Loveland, Colorado) of around 1 NTU (Nephelometric Turbidity Units) and not more than 3 NTU. When such a reading is as high as around 5 to 10 NTU, a sample is not clear, but rather slightly hazy or very slightly hazy. [0016] As used herein, the term "stable" refers to liquid compositions in which no phase separation occurs, i.e., no creaming, ringing, sedimentation, flocculation, coalescence, crystallization, haziness, or oil-off at 400F, 700F, 900F, and 1100F over a period of 4 weeks and, more preferably, over a period of more than 6 months, i.e., within the typical shelf-life of a finished beverage. [0017] The water-insoluble component is typically composed of one or more edible oils and is present in an amount from about 1% to about 40%, preferably from about 13% to about 23% by total weight of the anhydrous flavor delivery composition. The edible oil can contain a carrier oil such as triacylglycerol fat/oil, an essential oil, a terpene-based oil, or a combination thereof. In addition, the water-insoluble component can include a non-aqueous organic solvent such as propylene glycol, ethanol, benzyl alcohol, methanol, triacetin, limonene, citrus terpenes, other non-aqueous organic solvents as is known to those skilled in the art, and combinations thereof. The essential oils include flavoring aromatic compounds and/or oils, oleoresins and extracts derived from plants, leaves, flowers, vegetables, fruits and so forth, and combinations thereof. [0018] Table 1 below provides a non-limiting list of sources of essential oils that can used in the present invention. In addition to those essential oils listed below in Table 1 , other flavoring oils such as coffee, tea, cherry, apple, pineapple and vanilla oils can be used. These flavoring oils may be used individually or in a mixture as is well known in the art. Artificial or synthetic forms of these flavoring oils can also be used. Table 1 Angelica (Angelica archangelica) Atlas Cedar (C. atlantica) Anise (Pimpinella anisum) Tibetan Cedarwood (C. deodara) Star Anise (lllici?m verum) Thuja (Thuja occidentalis) Basil (Ocim?m basilicum) CeJery (Apium graveolens) Reunion Basil (O. basilicum) Chamomile, German (Matricaria recutita, East Indian Basil (O. gratissimum) formerly M. chamomilla) Hairy Basil (O. canum) Chamomile, Roman (Chamaemelum Bay (La?rus nobilis) nobile, formerly Anthemis nobilus) West Indies BAY (Pimenta Racemosa) English Camomile (Anthemis nobils) Bay Rum Tree (Pimenta racemosa) Ormenis (Chamaemelum mixtum, Allspice (P. dioica) formerly Anthemis mixta and sometimes Benzoin (Styrax benzoin) Ormenis mixta or O. multicaulis) Balsam of ToIu (Myroxylon balsamum) Artemisia Arborescens (Artemisia Balsam of Peru (M. balsamum var. rborescens) Pereirae) Cinnamon (Cinnamomum zeylanicum) Styrax (Liquidamber orientalis) Cassia (C. cassia) Bergamot (Citrus bergamia) Ceylon Cinnamon (C. verum) Birch (Bet?la lenta) Camphor (C. camphora) White Birch (B. alba) Borneo (Borneol) Camphor Wiptergreen (Gaultheria procumbens) (Dryobalanops aromatica) Calendula (Calendula officinalis) Clary Sage (Salvia sclarea) Marigold (Tagetes minuta and T. patuh) Clove Bud (Syzygium aromaticum, Caraway (Carum carvi) formerly Eugenia caryophyllata) Cardamom (Elettaria cardamomum) Clove Bark (Dicypeilium caryophyllatum) Carrot Seed (Daucus carota) Coriander (Coriandrum sativum) Caulophyllum lnophyilum Cumin (Cuminum cyminun) Cedarwood (Cedrus species) Cypress (Cupressus sempervirens) Moroccan Cedar (C. Libani) Eucalyptus (Eucalyptus globulus) Eucalyptus Australiana (E. australiana) Lavandin (L x intermedia or L x hybrida) Lemon Eucalyptus (E. citriodora) Spike Lavender (L latifolia) Dives or Broad-Leaved Peppermint (E. Stoechas Lavender (L stoechas) dives) Lemon (Citrus limon) Peppermint Eucalyptus (E. piperita) Cedro Oil Blue Mallee (E. polybractea) Lemongrass (Cymbopogan citrat?s) Grey Peppermint (E. radiata) Palmarosa (C. martini) Gully Gum (E. smithii) Petitgrain (Citrus aurantium) Fennel (Foenicul?m vulgare) Ravensara Aromatica (Cinnamomum Dill (Aneth?m graveolens) camphora) Fir (Abies alba and other species) Lemongrass Cochin (C. flexuosus) Canadian Balsam (A. balsamea) Citronella (C. nardus) Siberian Fir (A. siberica) Java Citronella (C. winterianus) Hemlock (Tsuga canadensis) Lovage (Levisticum officinale) Pine (Pinus species) Marjoram (Origanum marjorana or Black Spruce (Picea mariana) Marjorana hortensis) Terebinth (P. palustris, etc.) Oregano (O. vulgare) Frankincense (Boswellia carterii) Spanish Marjoram (Thymus mastichina) Olinbaum (B. papyn'fera) Spanish Oregano (T. capitat?s) Elemi (Canarium luzonicum) Melissa (Melissa officinalis) Galbanum (Ferula galbanifl?a) Lemon Verbena (Aloysia triphylla, Asafetida (F. asafoetida) formerly Lippia citriodora) Zalou Root (F. hermonic) Mimosa (Acacia decurrens var. dealbata) Musk Root (F. sumbal and F. gummose) Cassie (A. farnesiana) Silhion (F. species) Myrrh (Commiphora myrrha) Geranium (Pelargonium graveolens) Opopanax (lllicium verum) Zdravets (Geraniurm macrorhizum) Copaiba Balsam (Copaiba officinalis) Ginger (Zingiber officinale) Myrtle (Myrtus communis) Galanga (Alpina officinalis) Nutmeg (Myristica fragrans) Helichrysum (Helichrysum ang?stifolium) Niaouli (Melaleuca viridflora) Hyssop (Hyssopus officinalis) Palma Rosa (Cymbapogon Martini) Hyssop (H, officinalis var. dec?mbens) Oakmoss (Evernia prunastri) Inula, Sweet (Inula graveolens, or I. Tree Moss (E. furfuracea) odorata) Orange (Citrus sinensis, Citrus Inula (I. helenium) aurantium) Jasmine (Jasminum officinale and J. Neroli (Citrus aurantium) grandiflorum) Neroli Portugal (C. aurantium var. dulcis) Jasmine Sambac (Jasminun officianalis Neroli sur Petitgrain (Citrus sambac) auranti?mflowers) Chinese Jasmine (J. sambac) Bergamot (Citrus bergamia) Juniper (Juniperus communis) Bitter Orange (C. aurantium var. amara) Cedarwood, Virginia (J. virgiiana) Grapefruit (C. xparadisi) Oil of Cade (Juniper Tar) Mandarine (Citrus nobilis) Labdanum (Cist?s labdaniferus) Tangerine (Citrus reticulata) Cistus (C. incanus) Pink Grapefruit (Citrus paradisii) Lavender (Lavandula angustifolia, Lime (C. aurantiifolia) previously L. vera and L officinale) Orange Blossom (Neroli, Citrus auranti?m Thyme (Red Thyme, White Thyme) var. amara) (Thymus vulgaris) Patchouli (Pogostßmon cablin) Thyme, var Iinalol (Thymus vulgaris Pepper, Black (Piper nigrum) linalool) Litsea (Litsea cubeba) Moroccan Thyme (T. satureioides) Cubeb (Piper cubeba) Spanish Marjoram (T. mastichina) California Pepper Tree (Schinus moule) Spanish Oregano (T. capitatus) Mastic (Pistacia lentiscus) Tuberose (Polianthes tuberosa) Peppermint (Mantha piperita) Vanilla (Vanilla planifolia) Ravensare (Ravepsara aromatica) Vetiver (Vetiveria zizanoides) Rose Otto (Rosa damascena, R. gallica, Violet (Viola adorata) and others) Orris (Iris germanica var. florentina) Cabbage Rose (R. centifolia) Yarrow (Achillea millefolium) Rosemary (Rosmarinus officinalis) Ylang-Ylang (Cananga odorata) Rosmarinus Pyramidalis (R. pyramidalis) Champac (Michelia champaca) Rosewood (Aniba rosaeodora) Cajeput (Melaleuca leucadendron) Sage (Salvia officinalis) Cistus (Rock Rose) (Cistus landaniferus) Spanish Sage (S. lavandulaefolia) Clary Sage (Salvia sclarea) Sandalwood (Santalum album) Clove Rud (Eugenia carophyllata) Spearmint (Mentha Spicata) EIemi (Canarium luzonicum) Black Spruce (Picia Mariana) Fir Needle (Abies balsamea canadensis) Tagetes (Tagetes glandulifera) Rose Geranium (Pelargonium roseum) Amyris (Amyris balsamifera) Helichrysum (Helichrysum Italicum, Spikenard (Nardostachys jatamansi) Helichrysum augustifolia) Valerian (Valeriana officinalis) Lavandin, Super (Lavandula hybrid var. Kesso Root (V. officinalis var. latifolia) super) Tea Tree (Melaleuca alternifolia) Manuka (Leptospermum scoparium) Cajeput (M. cajuputii, M. quinquenervia) Niaouli (M. viridiflora) ' [0019] The surfactant is typically present in an amount from about 10% to about 40%, and preferably from about 10% to about 20% by total weight of the anhydrous flavor delivery composition. Non-limiting examples of suitable surfactants include propylene glycol alginate, monogiyceride, diglyceride, dioctyl sulfosuccinate sodium (DOSS), polyoxyethylene (20) sorbitan monolaurate, polyoxyethylene (20) sorbitan monopalmitate, polyoxyethylene (20) sorbitan monostearate, polyoxyethylene (20) sorbitan tristearate, polyoxyethylene (20) sorbitan monooleate, sorbitan monolaurate, sorbitan monopalmitate, betaine, sucrose esters of fatty acids, sucrose monomyristate, sucrose palmitate, sucrose stearate, mono and diglycerides of fatty acids, monogiyceride monooleate, monogiyceride monolaurate, monogiyceride monopalmitate, lecithin, diglyceride mixtures, citric acid esters of mono and diglycerides of fatty acids, acetic acid esters of mono and diglycerides of fatty acids, lactic acid esters of mono and diglycerides of fatty acids, mono and diacetyl tartaric esters of mono and diglycerides of fatty acids, polyglycerol esters of fatty acids, cyclodextrins (s, ß,or Y), propylene glycol esters of fatty acids, stearoyl lactylates, Cs-ia free fatty acids, other emulsifiers as is known to those skilled in the art, and combinations thereof. [0020] The alcohol of the present invention is typically present in an amount from about 55% to about 85%, preferably from about 63% to about 73% by total weight of the anhydrous flavor delivery composition. The preferred alcohol is ethanol. In addition, other alcohols that can be used include, without limitation, isopropanol; methanol, benzyl alcohol; propylene glycol (as CH2OH-CHr-CH2OH and/or CH3-CHOH- CHOH); butylene glycol; hexylene glycol; glycerol; Cs-Ci2 mono- and di-saccharide sugars, such as, dextrose, sucrose, fructose, as such, or in other forms such as molasses, brown sugar, invert sugar, refinery syrup, corn syrup; and sugar alcohols such as sorbitol, xylitol and mannit?l. [0021] Unexpectedly, it was discovered that the water-insoluble component dissolves more readily in ethanol than in propylene glycol. Additionally, the resulting anhydrous flavor delivery composition is typically clear even when the ratio of ethanol to the surfactant exceeds 1 :1. Unlike ethanol, other alcohols such as propylene glycol will typically result in a cloudy anhydrous flavor delivery composition if the ratio of the alcohol to the surfactant exceeds 1 :1. [0022] The weight ratio of the surfactant to the water-insoluble component is typically from about 0.025:1 to about 4:1 and a more typical ratio is from about 0.5:1 to about 2:1. The weight ratio of the alcohol to the surfactant is typically from about 1.375:1 to about 8.5:1 and a more typical ratio is from about 2:1 to about 4:1. [0023] In another embodiment of the present invention, the anhydrous flavor delivery composition can include an effective amount of a suitable preservative. Any suitable preservative can be used. Non-limiting examples of suitable preservative include benzoate salts, sorbate salts, as well as other preservatives known to those skilled in the art, and combinations thereof. Those skilled in the art will appreciate that the preservative can be combined with an acid such as citric acid to lower its pH improving the effectiveness of the preservative. [0024] In accordance with another aspect of the present invention, a method of making an anhydrous flavor delivery composition is provided. Preferably, the components and amounts in the resulting flavor delivery composition are as previously described. The method comprises combining a water-insoluble component, a surfactant, and an alcohol to form an anhydrous flavor delivery composition. Preferably, the anhydrous flavor delivery composition is optically clear and stable. It was discovered that the sequence of adding a water-insoluble component to a surfactant to form a mixture, and then adding an alcohol to the mixture to form an anhydrous flavor delivery composition provides the most stable microemulsion. Those skilled in the art will appreciate that this method can be done in a batch, a semi-continuous, or a continuous process. [0025] In one embodiment of the present invention, the water-insoluble component can be added to the surfactant under continuous stirring or other mixing techniques known to those skilled in the art. Likewise, the alcohol is preferably added to the mixture of the water-insoluble component and the surfactant under continuous stirring or other mixing techniques known to those skilled in the art. [0026] In accordance with yet another aspect of the present invention, a method of flavoring a beverage composition is provided. The method comprises adding an effective amount of a flavor delivery composition to a beverage composition. Preferably, the components and amounts of the flavor delivery composition are as previously described. [0027] In one embodiment of the present invention, the resulting beverage composition is stable and optically clear. Example Example 1 Ingredient (Parts by Weight) Lemon-Lime Oil 18.0 Polysorbate 60 13.5 Ethanol 68.5 Total 100.0 [0028] The anhydrous flavor delivery composition of Example 1 was prepared by mixing lemon-lime oil and polysorbate 60 under continuous stirring to form a mixture. Then, ethanol was added to the resulting mixture under continuous stirring. [0029] While the invention has been described with respect to certain preferred embodiments, as will be appreciated by those skilled in the art, it is to be understood that the invention is capable of numerous changes, modifications and rearrangements and such changes, modifications and rearrangements are intended to be covered by the following claims. The present composition is a synergistic composition imparting unexpected property of transparency when added to the beverage. In other words, the composition shows surprising properties which are not available in the individual ingredients. Claims: 1. An anhydrous flavor delivery composition for a beverage comprising: from about 1% to about 40% of a water insoluble component by total weight of the anhydrous flavor delivery composition; from about 10% to about 40% of a surfactant by total weight of the anhydrous flavor delivery composition; from about 55% to about 85% of an alcohol by total weight of the anhydrous flavor delivery composition; and wherein the alcohoksurfactant ratio is from about 1.375:1 to about 8.5:1. 2. The anhydrous flavor delivery composition according to claim 1 wherein the water-insoluble component comprises at least one edible oil. 3. The anhydrous flavor delivery composition according to claim 2 wherein the edible oil is selected from the group consisting of triacylglycerol oil, lemon oil, orange oil, bitter orange oil, grapefruit oil, mandarine oil, tangerine oil, pink grapefruit oil, lime oil, orange blossom oil, peppermint oil, spearmint oil, wintergreen oil, vanilla oil, coffee oil, tea oil, cherry oil, apple oil, pineapple oil, and combinations thereof. 4. The anhydrous flavor delivery composition according to claim 1 wherein the surfactant is selected from the group consisting of propylene glycol alginate, monoglyceride, diglyceride, dioctyl sulfosuccinate sodium, polyoxyethylene (20) sorbitan monolaurate, polyoxyethylene (20) sorbitan monopalmitate, polyoxyethylene (20) sorbitan monostearate, polyoxyethylene (20) sorbitan monooleate, sorbitan monolaurate, sorbitan monopalmitate, betaine, mono and diglycerides of fatty acids, lecithin, diglyceride mixtures, citric acid esters of mono and digtycerides of fatty acids, acetic acid esters of mono and diglycerides of fatty acids, lactic acid esters of mono and diglycerides of fatty acids, mono and diacetyl tartaric esters of mono and diglycerides of fatty acids, polyglycerol esters of fatty acids, propylene glycol esters of fatty acids, stearoyl lactylates, and combinations thereof. 5. The anhydrous flavor delivery composition according to claim 1 wherein the weight ratio of the surfactant to the water-insoluble component is from about 0.025:1 to about 4:1. 6. The anhydrous flavor delivery composition according to claim 1 further comprising a preservative for the anhydrous flavor delivery composition. 7. The anhydrous flavor delivery composition according to claim 1 wherein the flavor delivery composition is optically clear. 8. The anhydrous flavor delivery composition according to claim 7 wherein the alcohol is a monohydric alcohol selected from the group consisting of ethanol, methanol, isopropanol, benzyl alcohol, and combinations thereof. 9. The anhydrous flavor delivery composition according to claim 8 wherein the surfactant is a polysorbate. 10 A method of making an anhydrous flavor delivery composition, the method comprising: providing a water insoluble component in an amount from about 1 % to about 40% by total weight of the anhydrous flavor delivery composition; providing a surfactant in an amount from about 10% to about 40% by total weight of the anhydrous flavor delivery composition; mixing the water insoluble component with the surfactant to form a mixture; and adding to the mixture from about 55% to about 85% by total weight of the anhydrous flavor delivery composition of an alcohol to form a non-aqueous mixture; wherein the alcohol:surfactant ratio is from about 1.375:1 to about 8.5:1. 11. The method of claim 10 wherein the water-insoluble component comprises at least one edible oil. 12. The method of claim 11 wherein the edible oil is selected from the group consisting of triacylglycerol oil, lemon oil, orange oil, bitter orange oil, grapefruit oil, mandarine oil, tangerine oil, pink grapefruit oil, lime oil, orange blossom oil, peppermint oil, spearmint oil, wintergreen oil, vanilla oil, coffee oil, tea oil, cherry oil, apple oil, pineapple oil, and combinations thereof. 13. The method of claim 10 wherein the surfactant is selected from the group consisting of propylene glycol alginate, monoglyceride, diglyceride, dioctyl sulfosuccinate sodium, polyoxyethylene (20) sorbitan monolaurate, polyoxyethylene (20) sorbitan monopalmitate, polyoxyethylene (20) sorbitan monostearate, polyoxyethylene (20) sorbitan monooleate, sorbitan monolaurate, sorbitan monopalmitate, betaine, mono and digiycerides of 1atty acids, lecithin, digiyceride mixtures, citric acid esters of mono and digiycerides of fatty acids, acetic acid esters of mono and digiycerides of fatty acids, lactic acid esters of mono and digiycerides of fatty acids, mono and diacetyl tartaric esters of mono and digiycerides of fatty acids, polyglycerol esters of fatty acids, propylene glycol esters of fatty acids, stearoyl lactylates, and combinations thereof. 14. The method of claim 10 wherein the weight ratio of the surfactant to the water-insoluble component is from about 0.025:1 to about 4:1. 15. The method of claim 10 further comprising adding a preservative to the non-aqueous mixture. 16. The method of claim 10 wherein the flavor delivery composition is optically clear. 17. The method of claim 16 wherein the alcohol is a rponohydric alcohol selected from the group consisting of ethanol, methanol, isopropanol, benzyl alcohol, and combinations thereof. 18. The method of claim 17 wherein the surfactant is a polysorbate. 19. A method of flavoring a beverage comprising adding an effective amount of a flavor delivery composition to a beverage composition, said flavor delivery composition comprising: from about 1% to about 40% of a water insoluble component by total weight of the anhydrous flavor delivery composition; from about 10% to about 40% of a surfactant by total weight of the anhydrous flavor delivery composition; from about 55% to about 85% of an alcohol by total weight of the anhydrous flavor delivery composition; and wherein the alcoholrsurfactant ratio is from about 1.375:1 to about 8.5:1. 20. The method of claim 19 wherein the flavor delivery composition is optically clear. 21. The method of claim 20 wherein the alcohol is a monohydric alcohol selected from the group consisting of ethanol, methanol, isopropanol, benzyl alcohol, and combinations thereof. 22. The method of claim 20 wherein the surfactant is a polysorbate.

Documents:

1771-mumnp-2008-abstract(18-8-2008).pdf

1771-MUMNP-2008-ABSTRACT(GRANTED)-(28-3-2012).pdf

1771-MUMNP-2008-CANCELLED PAGES(7-3-2012).pdf

1771-mumnp-2008-claims(18-8-2008).pdf

1771-MUMNP-2008-CLAIMS(AMENDED)-(7-3-2012).pdf

1771-MUMNP-2008-CLAIMS(AMENDED)-(8-7-2011).pdf

1771-MUMNP-2008-CLAIMS(GRANTED)-(28-3-2012).pdf

1771-MUMNP-2008-CLAIMS(MARKED COPY)-(7-3-2012).pdf

1771-MUMNP-2008-CORRESPONDENCE(1-2-2012).pdf

1771-MUMNP-2008-CORRESPONDENCE(11-11-2008).pdf

1771-MUMNP-2008-CORRESPONDENCE(17-10-2008).pdf

1771-MUMNP-2008-CORRESPONDENCE(21-8-2008).pdf

1771-mumnp-2008-correspondence(4-9-2008).pdf

1771-MUMNP-2008-CORRESPONDENCE(IPO)-(28-3-2012).pdf

1771-mumnp-2008-description(complete)-(18-8-2008).pdf

1771-MUMNP-2008-DESCRIPTION(GRANTED)-(28-3-2012).pdf

1771-MUMNP-2008-ENGLISH TRANSLATION(8-7-2011).pdf

1771-mumnp-2008-form 1(18-8-2008).pdf

1771-MUMNP-2008-FORM 18(21-8-2008).pdf

1771-mumnp-2008-form 2(18-8-2008).pdf

1771-MUMNP-2008-FORM 2(GRANTED)-(28-3-2012).pdf

1771-mumnp-2008-form 2(title page)-(18-8-2008).pdf

1771-MUMNP-2008-FORM 2(TITLE PAGE)-(GRANTED)-(28-3-2012).pdf

1771-MUMNP-2008-FORM 3(11-11-2008).pdf

1771-MUMNP-2008-FORM 3(18-8-2008).pdf

1771-MUMNP-2008-FORM 3(8-7-2011).pdf

1771-MUMNP-2008-FORM 5(18-8-2008).pdf

1771-MUMNP-2008-PCT-IB-373(17-10-2008).pdf

1771-MUMNP-2008-PCT-ISA-237(17-10-2008).pdf

1771-MUMNP-2008-POWER OF AUTHORITY(8-7-2011).pdf

1771-MUMNP-2008-REPLY TO EXAMINATION REPORT(7-3-2012).pdf

1771-MUMNP-2008-REPLY TO EXAMINATION REPORT(8-7-2011).pdf

1771-MUMNP-2008-WO INTERNATIONAL PUBLICATION REPORT A1(21-8-2008).pdf

1771-MUMNP-2008-WO INTERNATIONAL PUBLICATION REPORT(18-8-2008).pdf

Form-3.pdf

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