J Field of the invenfion :
The present invention relates to novel granules of spice extracts for food flavoring and/ or coioring applications and a process for its preparation. The spice extracts used in the invention are essential oils and/or oleoresins derived from spices, or their combinations. The novel granules of the present invention are useful, as mentioned above, for food flavoring and/or coloring applications and have good flowability and water dispersibility. The process of preparing the granules according to the present invention can also be applied to any essential oil or extract of plant origin, derived from seeds, fruits, berries, rhizomes, roots, bark, flowers, buds or leaves.
□ Background of the invention :
Spices have been used since time immemorial to flavor and/or color food products. Spices could be ground to any particle size, suited for specific applications and compatible to downstream processing. Powder form provides application convenience. However, spice powders suffer from certain inherent drawbacks:
• They can pick up contamination during harvesting, dr\"ing and storage
• They are prone to microbial infestation which reduces their shelf life.
■ Lack of flavor consistency due to variation in the variety, agro-climatic conditions of growth, maturity at harvest and post-harvest storage conditions. Slow and incomplete release of flavor.
• Spice particles can show up as visible specks in the food matrix.
Spice extracts have been found to overcome the above functional disadvantages- Spice extracts include essential oils and oleoresins, Oleoresin could be a flavor extract or a color extract depending on the primary use of the product. Oleoresins can be standardized to varying levels of aroma, taste and color strength required for specific applications. Spice extracts differ in the level of volatile fractions contained therein. Essential oils are completely volatile; flavor extracts generally contain both volatile and nonvolatile fractions in varying proportions. Color extracts are largely composed of non-volatile

pigment components. Volatiles in color extracts, if present, are normally of no functional significance. Spice extracts, in general, are sensitive to heat; pigments are also sensitive to light.
Spice extracts are highly concentrated products, usually in liquid or paste form. Most of them are insoluble in water. These characteristics limit the direct application of virgin extracts in food preparations. Dosages would be too low to get proper spread in food and if added directly to food preparations, they can form 'hot spots' in the food matrix. These extracts can be extended or rendered water soluble/dispersible by the addition of permitted diluents or emulsifiers, but as such, the product will still be in liquid form. Excessive dilution with diluent/emulsifier can result in overall flavor modification.
□ Prior art
Conventionally spice oils and oleoresins are converted to powder form by plating on dry carriers and microecapsulation/spray drying.
Plating involves dispersing the oil or oleoresin on edible carriers such as salt or dextrose. Since these carriers are crystalline materials, the liquid extract gets coated only on the surface and not absorbed deeper into the matrix. In plating, therefore, the loadings are generally low, say 2-5%. Additional loading makes the product soggy and lose the free flow nature. The plated product can absorb moisture from atmosphere if not stored airtight. Most plated products use salt as the carrier for savory applications; excessive sodium intake, however, can pose health concerns.
Microencapsulated extracts are microfme particles of oils and oleoresins coated with an envelope of edible medium such as starch, maltodextrin or natural gums or their combinations (the wall material) so that the flavor is locked within the tiny capsule. Microencapsulated product is prepared by emulsifying the oil or oleoresin and the wall material in water, followed by spray drying. During spray drying, the microcapsules are dried in a current of hot air at temperature over 120 deg C which will result in heavy loss

of volatiles; chemical modification and/or degradation of the actives are also likely. This can lead to a change in the flavor profile of the microcapsules in comparison with the mother extract. Additional dosages to compensate for the losses would also be required during application. Moreover, spray drying produces microfine particles, which has poor flow property. Most of the wall materials used are hygroscopic requiring special packing, storage and handling conditions for the product.
Some techniques have been suggested in the prior art for making powder flavors. Most of these inventions involve heating steps that can result in loss of volatiles. The losses usually take place when the water is evaporated. To overcome this, a technique of dry roller compaction is reported (Nagao and Nakamura, WO/2004/049827). Here the flavor is absorbed on to dry carriers and the powder is subjected to dry compacdon by feeding between compacting rollers. The extent of compaction is such that the product is in a partially melted form. The melt is then cooled and powdered.
In the above process eventhough the use of water is eliminated, the loss of volatiles as well as flavor modifications caused by heat is likely, especially when sensitive products such as essendal oils are granulated. There could also be flavor loss during the powdering of the compacted material. Consequently the end product obtained may not contain the volatiles, and thereby flavor, in proportion to that present in the mother substrate. Moreover, as the melt solidifies, the powder formed can be too hard for ready dispersion in cold water.
United States Patent No. 4076847 describes a method for producing beverage composirions comprising of flavor granules coated on the outer surface with a powdered beverage such as tea, cocoa or coffee. This product, which makes use of spray dried flavors coated with respective powdered beverages, essentially serve to customize the flavors for different beverage applications and is totally different from the granules of spice extract.
The invention disclosed in European Patent No. EP0682479 relates to a spice/sweetener composition consisting of granules comprising a crystalline sweetener and a powdered

spice bonded together with a fat. The flavorant disclsoed in this patent is powdered spice, and not spice extract, and the aim of the invention is to make the spice powder suitable for easy sprinkling and not for making spice extract granules.
US Patent No.5021249 describes a process for preparing free-flowing savory flavor granule that mimics real spice or seasoning particle. This invention utilizes a non-sweet carbohydrate (or a sweet carbohydrate and a sweetness inhibitor) as a bulk replacer for the flavor particles normally present in spices and seasonings. The savory flavor, thus, feels and acts like real flavor particles when used in edible products. This way, the product is equivalent to powdered botanical and is different from the granules of spice extracts. Further, the granulation is carried out in a fluid granulator; the flavor is applied as powder or as a solution in organic solvent. Granulation under fluidized condition can lead to substantial loss of volatiles and associated alteration in the flavor profile, especially when products such as essential oils are granulated. Moreover, removal of residual solvent from the granules, if flavor is applied as a solution, to acceptable levels without losing volatiles is a difficult task. Evaporation of solvent is also associated with loss of volatiles from the flavor compound.
US Patent No 6,056,949 describes yet another process for the preparation of aromatic granulated material. The process involves spraying an aqueous flavor emulsion into a core material fluidized in a fluidized bed rotor-granulator. As discussed above, granulation of essential oils or essential oil containing extracts by spraying into a fluidized bed and subsequent drying under fluidized bed condifions can lead to loss of volatiles and, possibly, changes in the flavor profile of the product.
The known methods for converting flavors, essential oils and oleoresins into powder or granular form, therefore, suffer from one or more of the following disadvantages:
1. Low loadings
2. Hygroscopic powders
3. Loss of volatile oil and aroma

4. Degradation of pungency and/or color compounds
5. Flavor modification
6. Low or no water dipersibilily
7. Too fine particle size
8. Dusty
9. Lumpy, not free-flowing
10. Expensive process
Essential oils represent the aroma of the spice and are volatile. Essential oils form an integral part of the oleoresin meant for food flavoring and play a key role in its flavor profile. The pungency or color components in the oleoresin are heat sensitive. Spice extracts have come to stay as ingredients in food, flavor and seasoning formulations. Hence, there exists a need for a product that will embrace all the functional benefits of the extracts and at the same time retain the handling convenience of ground botanical in free-flowing granular form. It should also retain the true flavor profile of the mother extract. The product should be practically free from fine dust, non-hygroscopic and dispersible in water. Such a product should be produced by a simple, cost effective and economical method, and must ensure minimum loss of volatiles and/or actives so that the granules produced exhibit same organoleptic profile as the mother extract.
Under the circumstances explained above, currently there is a need to provide novel granules of spice extract which is free from fine dust, non hygroscopic and dispersible in water and which retains the true flavor profile of the mother extract. Further the process for preparation of such novel spice granules should be simple, cost effective and economical.
3 Objectives of the invention
The main objective of the present invention is to provide novel granules of spice extracts comprising of essential oils, oleoresins and/or combinations thereof for food fiavoring

and/or coloring applications, wherein the granules are dust-free, water dispersibie, free-flowing and non-hygroscopic.
Another objective of the present invention is to provide novel granules of spice extracts comprising of essential oils, oleoresins and/or combinations thereof for food flavoring and or coloring applications wherein the granules have varying concentration of spice extracts to suit specific applications.
Another objective of the present invention is to provide a process for the preparation of novel granules of spice extracts comprising of essential oils, oleoresins and/or combinations thereof for food flavoring and or coloring applications which ensures minimum loss of volatiles and/or actives so that the granules produced exhibit same organoleptic profile as the mother extract.
Still another objective of the present invention is to provide a process for the preparation of novel granules of spice extracts comprising of essential oils, oleoresins and/or combinations thereof for food flavoring and or coloring applications which facilitates varying easily the particle size of the granules to suit specific applications.
Yet another objective of the present invention is to provide a process for the preparation of novel granules of spice extracts comprising of essential oils, oleoresins and/or combinations thereof for food flavoring and/or coloring applications which is simple, cost-effective and economical.
Still another objective of the present invention is to provide a process for the preparation of granules of essential oils and extracts obtained from various plant parts such as seeds, fruits, berries, rhizomes, roots, bark, buds, flowers and leaves, other than spices.
Spice extracts comprise of essential oils and oleoresins. Essential oils, responsible for the characteristic aroma of the spice, are volatile. They are recovered from the parent plant part primarily by steam distillation. Oleoresins contain of both volatile essential oil and

non-volatile taste components and the overall flavor profile of the product is a cumulative of the contribution from these two constituents. Oleoresins are obtained, generally, by solvent extraction of the spice. Some spices, however, are valued primarily for their color. The oleoresins of such spices are concentrates of the natural pigments and find application in food coloring. The process according to the present invention can also be applied, as explained earlier, for preparing granules of any essential oil and/or extract of plant origin, or their combinations, produced from various plant parts such as seeds, fruits, berries, rhizomes, roots, bark, buds, flowers and leaves.
□ Summary of the invention
Accordingly, the present invention provides novel granules of spice extracts comprising of essential oils, oleoresins and/or combinations thereof for food flavoring and or coloring applications, wherein the granules are dust-free, water dispersible, free-flowing and non-hygroscopic.
According to yet another embodiment of the present invention there is provided novel granules of spice extracts comprising of essential oils, oleoresins and/or combinations thereof for food flavoring and or coloring applications wherein the granules have varying concentration of spice extracts to suit specific applications.
According to another embodiment of the present invention there is provided a process for the novel granules of spice extracts comprising of essential oils, oleoresins and/or combinations thereof, or granules of any essential oil or extract of plant origin other than spice, derived from seeds, fruits, berries, rhizomes, roots, hark, buds, flowers and leaves wherein the granules are dust-free, water dispersible, free-flowing and non-hygroscopic which comprises:
(a) I lomogenizing the extract, the granules of which are to be prepared, by conventional methods.

(b) Mixing a carrier material selected from starches, modified starches, carbohydrates, grain flour, dehydrated vegetable powder, or combinations thereof with a binder material selected from maltodextrin, cyclodextrin, edible gums, cellulose derivatives, and the like, or combinations thereof, the ratio of the binder to the carrier being such that the granules formed are of desired strength and desired dispersibility, to get a dry mix.
(c) Mixing the dry mix obtained in step (b) with water, the ratio of dr>' mix to water being dependent on the composition of the dry mix used, at room temperature in a mixer-granulator or other suitable equipment's to form blank granules of carrier & binder.
(d) Partially drying the blank granules obtained in step (c) to a moisture level of 12-14% in a fluidized bed or tray dryer at a temperature ranging from 60 to 80 deg C, cooling to room temperature, and milling to the desired particle size.
(e) Drying the milled granules obtained in step (d) to a moisture level below 5% in a
fluidized bed or tray dryer at a temperature ranging from 60 to 80 deg C, and sieving to
remove fines and oversize granules.
(f) Spray coating the extract obtained in step (a) onto the blank granules obtained in step (e), the ratio of extract to blank granule being dependent on the desired concentration of spice extract on the final granules, in a rotary coating machine or other suitable equipment at ambient temperature and,
(g) If required, mixing the spray coated granules obtained in step (f) with an anti-caking agent selected from those which are permitted in foods.
The resuhing granules after the step (g) are packed in sealed containers.
In an embodiment of the present invention, the spice extract used is selected from essential oils and oleoresins of spices such as pepper, ginger, capsicum, turmeric, cardamom, celery, clove, nutmeg, mace, cumin, coriander and the like and the non-spice

essentia! oils and extracts from that of lime, lemon, orange, lemongrass, vetiver and the like.
In a preferred embodiment of the invention the homogenizing in step (a) may be done by stirring at room temperature or if the spice extract is too viscous, by warming over hot water at a temperature in the range of 45-50 deg C with stirring or by mixing with an emulsifier permitted for use in food, selected from polysorbates, propylene glycol, glycerol, mono-, diglycerides, triacetin, and the like or combinations thereof, the ratio of extract to emulsifier be such that the liquid blend has sufficient flowability and the granules formed has desired water dispersibihty. Use of emulsifiers improves the dispersibihty of the granules. When viscous oleoresins are granulated, addition of emulsifiers or diluents facilitates uniform spread of the product on the blank granules. Granulation can also be carried out without using emulsifiers/diluents, which also serves to increase the loading of actives in the granules.
In a preferred embodiment of the invention the ratio of extract to emulsifier, if used, in step (a), is normally in the range 1:0 to 1:2 by weight.
In another preferred embodiment of the invention the ratio of binder to carrier used in step (b) is normally in the range 10:90 to 35:65 by weight.
In another preferred embodiment of the invention the ratio of dry mix to water in step (c) is usually ranges from 85:15 to 70:30 by weight.
In another preferred embodiment of the invention the ratio of extracfliquid mix to blank granule used in step (f) depends on the desired concentration of the extract in the granules and is normally in the range 5:95 to 25:75 by weight.
In yet another preferred embodiment of the invention the ratio of granules to anticaking agent, if used, depends on the sogginess of the granules and is normally in the range of 99:1 to 95:5 by weight.

In yet another preferred embodiment of the invention the concentration of the extract or the hquid mix in the final granules be such that the granules are uniformly coated, but not too soggy and is normally in the range 5% to 25%.
In another preferred embodiment of the invention the anticaking agent used in step (g) may be selected from those which are permitted in foods such as silicon dioxide, calcium silicate, magnesium silicate, magnesium carbonate, etc. or mixtures thereof
The granules obtained can have any pre-designed particle size distribution, but normally ranges from 20 to 80 US mesh, equivalent to 841 to 177 microns.
The granules obtained will normally have bulk density ranging from 400 to 600 g per liter, moisture content less than 5%.
u Detailed description of the process of the present invention
Preparation of blank granules
"Ihc carrier material is laken in a rapid mixer granulaior. The binder iTiatfriai is then added and continuously mixed to gel it unilorm dry mix. Warer is ilien slowly added lo the dn mix with conlinuiius mixing lo form granules. The granules are partialK" dried (12-14 % moisture). The partially dried granules are cooled and milled through 20 US mesh screen. The milled granules are then fully dried to moisture level below 5%. The dried granules are sieved in a vibratory sifter through 20 US mesh (841 microns) and 80 IS mesh (177 microns) screens to get the blank granules. ()versi?e is re-ground and re-sic\'ed. Fines arc recycled.
instead of using a rapid mixer-granuUuor. the mixing and granulation of the carrier and the binder ean be done in Ivvo independent steps by using a mixing or blending machine

and a granulating nuichine. The granule si/c can be \'aried lo hu'n specific appHcalion requirements.
Preparation of granules of spice extract
Weighed quantity of the blank granules obtained as described abo\e is loaded in a rouir\ coating machine. Weighed quantil) ot'homogenized extract which is u> he granuhued is spra\cd on to the blank granules b\" conventional method to get unifoimly coated granules of the spice extract. Weighed quanlilies of anlicaking agent, if desired may be added to the resulting granules, to improve flow properties.
In addition to the ingredients mentioned above, the granules can be dosed with \'arious known additives such as preservatives, antioxidants, coloring agents, llaxur enhancers or any other functional ingredients thai would be required in a lini.shed product. lhe\ could be incorporated either during the preparation of blank granules or to the homogenised spice extract during spray coating, depending on the nature of the additive.
The present invention is described in detail in the Examples given below which are given to illustrate the invention only and therefore should not be construed to limit the scope of the invention.
It is to be noted that Examplel relates to the preparadon of blank granules, which is common for all the subsequently given examples which illustrate the invention. It is to be noted that the blank granules is not limited to that mentioned in Example 1. It can be any blank granules prepared using appropriate carriers and binders.
Example 1
Preparation of blank granules:

9 kg maize starch and 3 kg maltodextrin were mixed uniformly in a rapid mixer granulator. 2.2 liter potable water was slowly added and mixed to granulate the material. The granules were dried in a fluidized bed dryer at 80 deg C to a moisture level of 12%. This partially dried material was cooled to ambient temperature, milled through 20 mesh (US) screen and further dried at 80 deg C in a tray dryer to a moisture level of 4 %. The dried granules was sieved through 20 US mesh (841 microns) to remove oversize and 80 US mesh (177 microns) to remove fines. Oversize is re-milled and re-sieved. 9.500 kg target blank granules was obtained.
Example 2
Preparation of pepper oleoresin granules:
The blank granules was prepared as described in Example 1.
500 g pepper oleoresin (40% piperine x 20 m!/100 g oil) was blended well with 500 g polysorbate-80. 9 kg blank granules prepared by the process described in Example 1 was taken in a rotary coating machine and the liquid blend was sprayed on to it with continuous mixing. As the resuUing granules of pepper oleoresin was inherently free-flowing, it was not necessary to add anticaking agent to this product.
9.850 kg of pepper oleoresin granules was obtained with an oil content of 0.85 ml/100 g and piperine content of 1.85 % which was water dispersible, non hygroscopic, dust free and free flowing.
Example 3:
Preparation of pepper oleoresin granules:
Blank granules was prepared as described in Example 1.

1 kg pepper oleoresin (40% piperine x 20 ml/100 g oil) was warmed to 50 deg C on water bath and stirred well. 9 kg blank granules prepared by the process described in Example 1 was taken in a rotary coating machine and the liquid oleoresin was sprayed on to it with continuous mixing. As the resuhing granules of pepper oleoresin was inherently free-flowing, it was not necessar>' to add anticaking agent to this product.
9.900 kg pepper oleoresin granules was obtained with an oil content of 1.60 ml/100 g and piperine content of 3.60 % which was water dispersible, non hygroscopic, dust free and free flowing.
Example 4:
Preparation of pepper oleoresin granules:
Blank granules were prepared as described in Example 1.
1 kg pepper oleoresin (40% piperine x 20 ml/100 g oil) was mixed with 500 g polysorbate-80 and 500 g propylene glycol and stirred well. 8 kg blank granules prepared by the process described in Example 1 was taken in a rotary coating machine and the liquid oleoresin was sprayed on to it with continuous mixing.
To the pepper oleoresin granules obtained, 200 g sipernet 22S (silicon dioxide) was added as anticaking agent.
10,050 kg pepper oleoresin was obtained with an oil content of 1.65 ml/100 g and piperine content of 3.70 % which was water dispersible, non hygroscopic, dust free and free flowing.
Example 5:
Preparation of paprika oleoresin granules:
Blank granules was prepared as described in Example 1.

500 g paprika oleoresin (100,000 CU) was blended well with 500 g polysorbate-80. 9 kg blank granules prepared by the process as described in Example 1 was taken in a rotary coating machine and the liquid blend was sprayed on to it with continuous mixing.
To the resultant product, 100 g sipernet 22S (silicon dioxide) was added as anticaking agent.
9.950 kg the paprika oleoresin granules was obtained with a color value of 4500 CU which was water dispersible, non hygroscopic, dust free and free flowing.
Example 6; Preparation of garlic oil granules:
Blank granules were prepared as described in Example 1.
500 g garlic oil was blended well with 250 g polysorbate-80 and 250 g propylene glycol. 9 kg blank granules prepared by the process as described in Example 1 was taken in a rotary coating machine and the liquid blend was sprayed on to it with continuous mixing.
To the resuhing product, 100 g sipernet 22S (silicon dioxide) was added as anlicaking agent.
9.900 kg garlic oil granules was obtained with an volatile oil content of 4.00 ml/ 100 g which was water dispersible, non hydroscopic, dust free and free flowing .
Example 7: Preparation of capsicum oleoresin granules:
Blank granules was prepared as described in Example 1

9 kg blank granules prepared by the process described in Ivxaniplc 1 was taken in a rotary coating machine and 1 kg capsicum oleoresin (10% capsaicin) was sprayed on to it with continuous mixing.
To the resulting product, 100 g sipemet 22S (silicon dioxide) was added as anticaking agent,
9.950 kg of capsicum oleoresin granules was obtained with a capsaicin content of 0.90 % which was water dispersible, non hygroscopic, dust free and free flowing.
Example 8: Preparation of lemon oil granules :
The blank granules was prepared as described in Example 1,
1 kg lemon oil was blended well with 500 g polysorbate-80, 8,5 kg blank granules prepared by the process described in Example 1 was taken in a rotary coating machine and the liquid blend was sprayed on to it with continuous mixing.
To the resulting product, 200 g sipemet 22S (silicon dioxide) was added as anticaking agent,
9,900 kg lemon oil granules was obtained with an volatile oil content of 9.40 ml/ 100 g which was water dispersible, non hygroscopic, dust free and free flowing.
Example 9 Preparation of lemongrass oil granules:
The blank granules was prepared as described in Example 1.

1 kg lemongrass oil was mixed with 500 g polysorbate-80. 8.5 kg blank granules prepared by the process described in Example 1 was taken in a rotary coating machine and the liquid blend was sprayed on to it with continuous mixing.
To the resulting product, 200 g sipemet 22S (silicon dioxide) was added as anticaking agent.
10 kg lemongrass oil granules was obtained with an volatile oil content of 9.2 ml/IOO g which was water dispersible. non hygroscopic, dust free and free flowing.
It can be observed from the description and the Examples given that the spice granules of the present invention are frec-Howing,, dust Ircc. non-h\gro.scopic and water dispersible and provides the true flavor profile of the mother extract. The products obtained from the methods described in the prior ari mentioned above are organoleptically, structurally and/or functionally different from that of the granules of present invention. Further the process of the present invention is also totally different from that disclosed in the prior art.
□ Advantages of the invention:
1. Provides hvc-nowing. dusi free. non-h\groscopic and \\ater dispersible ej-iinules o\'
spice and non-spice extracts.
2. ihe granules are not !ump\ or dusl\.
3. (~onipai-alivel>- higher loadings oftbe extract than con\ciitional plated products.
4. Flexibility in producing granules with varying concentrarion of oils and oleoresins.
5. The process results in reduced loss ofvolatiles.
6 fhe process facilitates var\ing the particle si/e of the granules to suit downstream processing.
7. No degradation (i\ pungcnc;' and.'or color compounds.
8. Provides the true favor profile of the mother extract.

We Claim:
1. Novel granules of spice extracts comprising of essential oils, oleoresins and/or combinations thereof which are useful for food flavoring and coloring application, and which has good flowability and water dispersibilily, dust free and non-hygroscopic.
2. A process for the novel granules of spice extracts comprising of essential oils, oleoresins and/or combinations thereof or granules of any essential oil or extract of plant origin other than spice, derived from seeds, fruits, berries, rhizomes, roots, bark, buds, flowers and leaves wherein the granules are dust-free, water dispersible, free-flowing and non-hygroscopic which comprises:
(a) Homogenizing the extract, the granules of which are to be prepared, by conventional
methods
(b) Mixing a carrier material selected from starches, modified starches, carbohydrates,
grain flour, dehydrated vegetable powder, or combinations thereof with a binder material
selected from maltodextrin, cyclodextrin, edible gums, cellulose derivatives, and the like,
or combinations thereof, the ratio of binder to carrier be such that the granules formed are
of desired strength and desired dispersibility, to get a dry mix.
(c) Mixing the dry mix obtained in step (b) with sufficient water, the ratio of dry mix to water being dependent on the composition of the dry mix used, at room temperature in a mixer-granulator or other suitable equipment/s to form blank granules of carrier & binder.
(d) Partially drying the blank granules obtained in step (c) to a moisture level of 12-14% in a fluidized bed or tray dryer at a temperature ranging from 60 to 80 deg C, cooling to room temperature, and milling to the desired particle size.

(e) Drying the milled granules obtained in step (d) to a moisture level below 5% in a fluidized bed or tray dryer at a temperature ranging from 60 to 80 deg C, and sieving to remove fines and oversize granules.
(f) Spray coating the extract obtained in step (a) onto the blank granules obtained in step (e), the ratio of extract to blank granule being dependent on the desired concentration of the extract in the final granules, in a rotary coating machine or other suitable equipment at ambient temperature and
(g) If required, mixing the spray coated granules obtained in step (f) with an anti-caking agent selected from those which are permitted in foods
3. A process as claimed in claim 2 wherein the extract used is selected from essential oils
and oleoresins of spices such as pepper, ginger, capsicum, turmeric, cardamom, celery,
clove, nutmeg, mace, cumin, coriander and the like and the non-spice essential oils and
extracts from that of lime, lemon, orange, lemongrass, vetiver and the like.
4. A process as claimed in claims 2 & 3 wherein the homogenizing in step (a) is done
by stirring at room temperature or if the spice extract is too viscous, by warming over hot
water at a temperature in the range of 45-50 deg C with stirring or by mixing with an
emulsifier permitted for use in food.
5. A process as claimed in claim 4 wherein the emulsifier used is selected from
polysorbates, propylene glycol, glycerol, mono-, diglycerides, triacetin, and the like or
combinations thereof, the ratio of extract to emulsifier be such that the liquid blend has
sufficient flowability and/or the granules formed has desired water dispersibility.
6. A process as claimed in claims 4 & 5 wherein the ratio of spice extract to emulsifier
used in step (a) is normally in the range of 1 ;0 to 1: 2 by weight.

7. A process as claimed in claims 2 to 6 wherein the ratio of the binder to carrier used in step (b) to get the dry mix is normally in the range of 10:90 to 35:65 by weight.
8. A process as claimed in claims 2 to 8 wherein the ratio of dry mix to water used in step (c) is normally in the range of 85:15 to 70:30 by weight.
9. A process as claimed in claims 2 to 8 wherein the partial drying of granules in step (dJ is carried out at a temperature ranging from 60 to 80 deg C in a fluidized bed or tray dryer to a moisture level of 12-14% and cooled to room temperature and milled to the required mesh size.

10. A process as claimed in claims 2 to 9 wherein the final drying in step (e) is carried out at a temperature ranging from 60 to 80 deg C in a fluidized bed or tray dr>'er to a moisture level below 5%.
11. A process as claimed in claims 2 to 10 wherein the ratio of homogenized spice extract to blank granule used in step ( f) is normally in the range 5:95 to 25:75 by weight.
12. A process as claimed in claims 2 to 11 wherein the level of anticaking agent, if used, on coated granules is normally not more than 5% by weight.
13. A process as claimed in claim 12 wherein the anticaking agent used is selected from those which are permitted in foods such as silicon dioxide, calcium silicate, magnesium silicate, magnesium carbonate, etc. or mixtures thereof
14. Novel granules of spice extracts comprising of essential oils, oleoresins and/or combinations thereof which are useful for food flavoring and coloring application, and which has good flowability and water dispersibility, dust free and non-hygroscopic substantially as herein described with reference to the Examples

15 A process for the preparation of novel gr^:iules of spice extracts comprising of essential oils, oleoresins and/or combinations thereof or granules of any essential oil or extract of plant origin other than spice, derived from seeds, fruits, berries, rhizomes, roots, bark, buds, flowers and leaves wherein the granules are dust-free, water dispersible, free-flowing and non-hygroscopic which comprises substantially as herein described with reference to the Examples