# US 2019/0166900 A1 · Process for preparing mixtures comprising vanillin and ethyl vanillin > Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt - Number: US 2019/0166900 A1 - Document ID: US20190166900A1 - Status: Published application - Kind: A1 - Application number: 16/306,300 - Filed: 2017-05-16 - Published: 2019-06-06 - Earliest claimed: 2016-05-31 - Assignees: Borregaard AS - Applicants: Borregaard AS - Inventors: Kurt Ove Von Husby; Stian Rosså; Peter Ong - Web page: https://patentgrep.com/patent/US20190166900A1 ## CPC - A23P 10/22: Agglomeration or granulation with pulverisation of solid particles, e.g. in a free-falling curtain - A23L 27/20: Synthetic spices, flavouring agents or condiments - A23L 27/204: {Aromatic compounds} - A23L 27/70: {Fixation, conservation, or encapsulation of flavouring agents} - A23P 10/43: using anti-caking agents or agents improving flowability, added during or after formation of the powder - A61K 8/347: {Phenols} - A61Q 13/00: Formulations or additives for perfume preparations (essential oils or perfumes per se C11B9/00) - A23V 2002/00: Food compositions, function of food ingredients or processes for food or foodstuffs - A23V 2200/208: Anticaking agent - A23V 2250/5114: Dextrins, maltodextrins - A23V 2300/31: Mechanical treatment - A61K 8/0275: {Containing agglomerated particulates} - A23P: SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS - A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B) - A61K: PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES (devices or methods specially adapted for bringing pharmaceutical products into particular physical or administering forms A61J3/00; chemical aspects of, or use of materials for deodorisation of air, for disinfection or sterilisation, or for bandages, dressings, absorbent pads or surgical articles A61L; soap compositions C11D) - A61Q: SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS - A23V: INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION ## Abstract The present invention relates to a process for preparing a mixture comprising vanillin and ethyl vanillin which process comprises the steps of (i) mixing at least vanillin powder and ethyl vanillin powder, (ii) keeping the mixture obtained in step (i) in a vessel in order to let the vanillin and ethyl vanillin agglomerate, and (iii) breaking down at least one agglomerate obtained in step (ii) into smaller particles. The present invention also relates to a powdery mixture comprising vanillin and ethyl vanillin obtained by the process according to the present invention. ## Claims ### Claim 1 A process for preparing a mixture comprising vanillin and ethyl vanillin comprising the steps of: (i) mixing at least vanillin powder and ethyl vanillin powder; (ii) keeping the mixture obtained in step (i) in a vessel in order to let the vanillin and ethyl vanillin agglomerate; and (iii) breaking down at least one agglomerate obtained in step (ii) into smaller particles, characterized in that in step (ii) the mixture obtained in step (i) is kept in said vessel essentially without stirring or mixing. ### Claim 2 (depends on 1) The process according to claim 1, further comprising the step of adding maltodextrin. ### Claim 3 (depends on 2) The process according to claim 2, wherein (a) said maltodextrin is in the form of a powder and is mixed with said vanillin powder and said ethyl vanillin powder in step (i), and/or wherein (b) said maltodextrin is added after step (iii). ### Claim 4 (depends on 1) The process according to claim 1, wherein the weight ratio of vanillin and ethyl vanillin in the mixture obtained in step (i) is from 99:1 to 1:99. ### Claim 5 (depends on 2) The process according to claim 2, wherein the weight ratio of vanillin:ethyl vanillin:maltodextrin in the mixture obtained in step (i) is 1:0.1 to 10:0.1 to 10. ### Claim 6 (depends on 1) The process according to claim 1, wherein the mixture obtained in step (i) consists essentially of vanillin, ethyl vanillin and maltodextrin. ### Claim 7 (depends on 1) The process according to claim 1, further comprising the step of adding at least one further additive selected from the group consisting of sugars and sugar alcohols, starches, preservatives, hydrocolloids, or aromas. ### Claim 8 (depends on 1) The process according to claim 1, wherein step (i) is performed at a temperature of from 0° C. to 50° C. ### Claim 9 (depends on 1) The process according to claim 1, wherein in step (ii) a vertical load of from 0 to 50 kPa is applied to the mixture obtained in step (i). ### Claim 10 (depends on 1) The process according to claim 1, wherein in step (ii) the mixture obtained in step (i) is kept in said vessel without stirring or mixing for at least 4 days and/or wherein the at least one agglomerate formed in step (ii) comprises at least 20% of the vanillin and of the ethyl vanillin of the mixture obtained in step (i). ### Claim 11 (depends on 1) The process according to claim 1, comprising an additional step of separating the at least one agglomerate obtained in step (ii) from vanillin and ethyl vanillin powder not agglomerated. ### Claim 12 (depends on 1) The process according to claim 1, wherein said breaking down the at least one agglomerate in step (iii) is done by grinding, crushing, sieving, ultra-sonication, oscillation, slicing, cutting or milling, or any combination of these. ### Claim 13 (depends on 1) The process according to claim 1, wherein the average particle diameter of the particles obtained in step (iii) is from 0 to 2 mm. ### Claim 14 (depends on 11) The process according to claim 11, wherein said separation is done by sieving. ### Claim 15 (depends on 1) The process according to claim 1, wherein the weight ratio of vanillin and ethyl vanillin in the mixture obtained in step (i) is from 98:2 to 2:98. ### Claim 16 (depends on 1) The process according to claim 1, wherein the weight ratio of vanillin and ethyl vanillin in the mixture obtained in step (i) is from 90:10 to 10:90. ### Claim 17 (depends on 1) The process according to claim 1, wherein the weight ratio of vanillin and ethyl vanillin in the mixture obtained in step (i) is from 70:30 to 30:70. ### Claim 18 (depends on 1) The process according to claim 1, wherein the weight ratio of vanillin:ethyl vanillin:maltodextrin in the mixture obtained in step (i) is 1:0.5 to 2:0.5 to 2. ### Claim 19 (depends on 1) The process according to claim 1, wherein step (i) is performed at a temperature of from 20° C. to 28° C. ### Claim 20 (depends on 1) The process according to claim 1, wherein in step (ii) the mixture obtained in step (i) is kept in said vessel without stirring or mixing for at least at least 20 days.