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Небесная энциклопедия

Космические корабли и станции, автоматические КА и методы их проектирования, бортовые комплексы управления, системы и средства жизнеобеспечения, особенности технологии производства ракетно-космических систем

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Мониторинг СМИ

Мониторинг СМИ и социальных сетей. Сканирование интернета, новостных сайтов, специализированных контентных площадок на базе мессенджеров. Гибкие настройки фильтров и первоначальных источников.

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Форма поиска

Поддерживает ввод нескольких поисковых фраз (по одной на строку). При поиске обеспечивает поддержку морфологии русского и английского языка
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Применить Всего найдено 7362. Отображено 100.
01-03-2012 дата публикации

Inverse emulsion and use thereof

Номер: US20120052154A1
Автор: Alan Parker, Eric Doelker, Sandrine Cudre
Принадлежит: Individual

The present invention relates to the flavors industry. More particularly, it relates to an inverse emulsion that includes a hydrophilic flavor or sweetener, lecithin, thaumatin, a polar solvent and a hydrophobic component. The invention also relates to the use of such an emulsion in flavored products and to a method for stabilizing an inverse emulsion by adding thaumatin to the dispersed phase of the emulsion.

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Номер записи: 1
14-06-2012 дата публикации

Acidic oil-in-water type emulsified seasoning and the method for manufacturing the same, and salad comprising the acidic oil-in-water type emulsified seasoning

Номер: US20120148722A1
Автор: Kaori Oguchi, Masahiro Ariizumi, Satoshi Teraoka, Tomofumi Kimura
Принадлежит: Kewpie Corp

Provided an acidic oil-in-water type emulsified seasoning comprising a cross-linked starch, the content of oils and fats is 10 to 70 mass %, the viscosity is 20,000 to 1,000,000 mPa·s, a first peak is present in the range of 0.5 to 5 micrometers and a second peak is present in the range of 20 to 80 micrometers in a particle size distribution of the acidic oil-in-water type emulsified seasoning measured by using a laser diffraction particle size analyzer, and the cross-linked starch has the following characteristics: the viscosity of a mixture of the cross-linked starch and water prepared under the following condition is 120 to 20,000 mPa·s; and the average particle diameter of the cross-linked starch being present in the mixture is 20 to 40 micrometers. Condition: a mixture of the cross-linked starch and water comprising 8 mass % of the cross-linked starch is heated up to 90° C., and then is maintained at 90° C. for 5 minutes, and then is cooled to 20° C., and then is stirred with a homomixer at 10,000 rpm for 5 minutes.

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Номер записи: 2
20-12-2012 дата публикации

Topically seasoned taco shells

Номер: US20120321749A9
Автор: David Hadi Youssefi, Lawrence Martin Cuculic
Принадлежит: Individual

Food articles comprising topically seasoned taco shells, and methods and apparatuses for producing topically seasoned taco shells.

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Номер записи: 3
10-10-2013 дата публикации

Comestible compositions comprising high potency savory flavorants, and processes for producing them

Номер: US20130266708A1
Автор: Aaron R. Dean, QING Chen, Rhondi Shigemura, Vincent Darmohusodo
Принадлежит: Senomyx Inc

The present invention relates to the use of certain high potency savory (‘umami’) taste modifiers, as savory flavoring agents and/or enhancers of monosodium glutamate, for the preparation of foods, beverages, and other comestible compositions, and to processes for preparing food flavorant compositions for use in the preparation of comestible food and drink.

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Номер записи: 4
12-12-2013 дата публикации

Highly soluble stevia sweetener

Номер: US20130330463A1
Автор: Avetik Markosyan
Принадлежит: PureCircle USA Inc

A method for making a highly soluble Stevia sweetener is described. The resulting sweetener readily provides solutions with up to or greater than 30% concentration which are stable for more than 24 hours.

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Номер записи: 5
16-01-2014 дата публикации

Oil-in-water dispersion type oil-containing liquid food

Номер: US20140017385A1
Автор: Satoshi Toyoizumi, Yasuyuki Morita
Принадлежит: San Ei Gen FFI Inc

Provided is a food that has a combination of the respective advantages of a surfactant-containing emulsified food and a non-dispersion-type oil-containing liquid food. Specifically, the object is to provide an oil-in-water dispersion-type oil-containing liquid food having stability (stability of oil droplet dispersion) comparable to that of a surfactant-containing emulsified food, while providing a sharp flavor release similar to that of a non-dispersion-type oil-containing liquid food. An oil-in-water dispersion-type oil-containing liquid food or similar food to be provided includes water, oil, a three-dimensional network structure substantially consisting of fine cellulose, and at least one polysaccharide selected from the group consisting of native gellan gum, xanthan gum, iota-carrageenan, and guar gum. This food substantially does not contain a surfactant, and droplets of the oil are stably dispersed in the water.

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Номер записи: 6
06-01-2022 дата публикации

Mouth-coating feel enhancer

Номер: US20220000157A1
Автор: Kazuhiro Sakamoto, Mami Suzuki, Montonaka KURODA, Seiichi Sato, Yuki Toho
Принадлежит: Ajinomoto Co Inc

Mouth-coating feel enhancers containing a heated substance of the following (A) and/or a heated substance of the following (B), or at least one compound selected from compound group (C) described in the present specification:(A) (A1) a compound represented by the formula (I):wherein each symbol is as defined in the present specification, and(A2) at least one selected from the group consisting of an aliphatic aldehyde having 3 to 14 carbon atoms, an aromatic aldehyde having 7 to 12 carbon atoms, an aliphatic alcohol having 3 to 12 carbon atoms, and a substance that produces at least one of these compounds by heating(B) at least one compound selected from the group consisting of β-caryophyllene and a β-caryophyllene analogous compound are effective as mouth-coating feel enhancers and coffee-roasting sensation enhancers.

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Номер записи: 7
05-01-2017 дата публикации

Pasty or liquid culinary flavor concentrate

Номер: US20170000174A1
Автор: Christoph HANLE, Martina SCHWAEGERL, Ramona Jasmin FEZER
Принадлежит: Nestec SA

The present invention relates to a method for making a pasty or liquid culinary flavor concentrate and a culinary flavor concentrate obtainable therefrom. Particularly, the method comprises the step of adding a crystalline salt and/or a crystalline sugar having an average particle size D50 of 150 μm or less to an aqueous composition comprising flavor compounds.

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Номер записи: 8
11-01-2018 дата публикации

Peach-colored seasoning

Номер: US20180007944A1
Автор: Tomiko FUKUSHIMA
Принадлежит: Brilliant Associates Co Ltd

An object of the present invention is to provide a seasoning with an unconventional color tone, which has the taste and flavor of soy sauce and simultaneously assumes a bright peach color. The present invention relates to a peach-colored seasoning containing white soy sauce, a clouding agent and a red coloring. Furthermore, the present invention is preferably the peach-colored seasoning, wherein the mixing ratio of the red coloring to the clouding agent is 1/0.125 to 1/0.135. Furthermore, the present invention is preferably the peach-colored seasoning, wherein the content of the red coloring is 0.55 to 0.70 mass %. Furthermore, the present invention is preferably the peach-colored seasoning, wherein the content of the clouding agent is 4.0 to 5.1 mass %.

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Номер записи: 9
18-01-2018 дата публикации

MULTIGRAIN SNACK

Номер: US20180014561A1
Автор: SHEFER Rafi, SHLOMI Nissim
Принадлежит:

The invention provides a multigrain snack exhibiting organoleptic properties of typical spicy snacks while containing health-promoting components of typical breakfast cereals meals. The snack can be a part of a low fat and healthy diet for common and safe consumption by any person, including a child. 1. A multigrain snack product comprising a flake , wherein said flake comprises at least three kinds of cereals and an additive comprising a spicy or savory flavor and/or taste.2. The multigrain snack of claim 1 , wherein said cereals kinds are selected from the group consisting at least of rice claim 1 , corn claim 1 , wheat claim 1 , and oats.3. The multigrain snack of claim 1 , comprising less than 5% water and less than 5% fat.4. The multigrain snack product of claim 1 , being a low-fat savory snack exhibitingi) the crunchiness and flavor of typical savory snacks;ii) the appearance of typical breakfast cereal flakes; andiii) the same content of beneficiary components as typical breakfast cereal flakes, including the contents of fibers and proteins.5. The multigrain snack of claim 1 , wherein said flakes keep their shape during packaging claim 1 , storage claim 1 , and transport of the product.6. The multigrain snack of claim 1 , wherein said additive comprises a spicy or savory flavor and/or taste selected from flavor and/or taste of barbecue claim 1 , meat claim 1 , mixed meat claim 1 , beef claim 1 , lamb claim 1 , game claim 1 , fowl claim 1 , chicken claim 1 , fish claim 1 , shrimp claim 1 , ham claim 1 , bacon claim 1 , grill claim 1 , smoke claim 1 , onion claim 1 , sesame claim 1 , cinnamon claim 1 , pepper claim 1 , salt and vinegar claim 1 , sea salt and pepper claim 1 , caramel salt claim 1 , tomato claim 1 , potato claim 1 , potato chips claim 1 , green chili claim 1 , hot chili claim 1 , sweet chili claim 1 , olive claim 1 , rosemary claim 1 , oregano claim 1 , cumin claim 1 , mixed spice claim 1 , mixed herbs claim 1 , ranch salad dressing claim 1 , ...

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Номер записи: 10
18-01-2018 дата публикации

User-Configurable Flavoring System

Номер: US20180016082A1
Автор: Bashir Raza, Edwards Andrew, Galaz Gustavo, Wissent Craig
Принадлежит: Northern Innovations Holding Corp.

A user-configurable flavoring module is provided. The multi-flavoring module supplies multiple individual flavor compositions that may be used to flavor foodstuffs, particularly nutritional supplements. The multi-flavoring module may be provided separately or together with the foodstuff to be flavored and provides for individual or combinations of flavorings to flavor the foodstuff variably, on a per serving basis, readily changing the flavor and flavor intensity. 1. A multi-flavoring module comprising a lid and a main compartment , the main compartment configured to house a plurality of individual flavor compositions.2. The multi-flavoring module of claim 1 , wherein the main compartment is configured to house individual flavor compositions in a plurality of individual sub-containers.3. The multi-flavoring module of claim 2 , wherein the lid is one of a flip top or a screw top.4. The multi-flavoring module of claim 1 , wherein the main compartment is configured to house individual flavor compositions in a plurality of subsections.5. The multi-flavoring module of claim 4 , wherein the module is disc-shaped and the plurality of subsections are configured as pie-shaped subsections.6. The multi-flavoring module of claim 5 , wherein the number of subsections is ten.7. The multi-flavoring module of claim 5 , wherein the lid comprises separately operable sections corresponding to the main compartment subsections.8. A customizable multi-flavoring system comprising a) a base container for providing a foodstuff base composition and b) a multi-flavoring module for providing a multi-flavoring composition claim 5 , wherein the multi-flavoring module comprises a lid and a main compartment configured to house a plurality of individual flavor compositions.9. The multi-flavoring system of claim 8 , wherein the base container and the multi-flavoring module are configured with mating structural elements to associate together.10. A method of flavoring a foodstuff claim 8 , on a per- ...

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Номер записи: 11
16-01-2020 дата публикации

Novel Triterpene-Glycoside as Sweetener or Sweetener Enhancer

Номер: US20200017541A1
Автор: Fotini TSCHIRINTZI, Gregor HETTERLING, Grit KLUGE, Karsten Siems, Sven Jakupovic
Принадлежит: ANALYTICON DISCOVERY GMBH

What claimed is a method of sweetening or enhancing sweetening effect of a composition that is administered orally to an individual by adding a specific triterpene glycoside obtained from Momordica grosvenorii ( Siraitia grosvenori ).

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Номер записи: 12
02-02-2017 дата публикации

DRIED-FISHES EXTRACT HAVING EXCELLENT FLAVOR AND PRODUCTION METHOD THEREFOR

Номер: US20170027203A1
Автор: EMOTO Eiji, Hiramoto Tadahiro, WASHIZU Yukio
Принадлежит: TAKASAGO INTERNATIONAL CORPORATION

The present invention provides a dried-fishes extract having excellent flavor and a production method therefor. In particular, the present invention provides a dried-fishes extract containing at least 150 ppm inosinic acid and at least 150 ppm anserine. 15.-. (canceled)6. A dried-fishes extract comprising 150 ppm or more of inosinic acid and 150 ppm or more of anserine.7. The dried-fishes extract according to claim 6 , comprising 200 ppm or more of hypoxanthine.8. The dried-fishes extract according to claim 6 , whereinthe dried fishes are one or more selected from dried bonito (KATSUOBUSHI), dried frigate mackerel (SODABUSHI), dried mackerel (SABABUSHI), dried sardine (IWASHIBUSHI), dried round herring (URUMEBUSHI), dried scad (MUROBUSHI), dried flying fish (AGOBUSHI), and dried tuna (MAGUROBUSHI).9. A taste-improving agent comprising the dried-fishes extract according to .10. A method for producing the dried-fishes extract according to claim 6 , comprising the step of subjecting a suspension of dried fishes to an enzymatic treatment using one or more enzymes selected from the group of nucleases claim 6 , deaminases claim 6 , and proteases claim 6 , provided that cases where a protease or proteases alone are used are excluded. The present invention relates to a dried-fishes extract having an excellent taste, and a method for producing the dried-fishes extract.Dried fishes represented by dried bonito (KATSUOBUSHI) have been used as ingredients for seasonings, together with salt, sugar, soy sauce, soybean paste, and the like, and are food ingredients very popular in the Japanese lifestyle. Among the dried fishes, especially, dried bonito has been used very often with edible kelp (Kombu) in the form of a soup stock, which is an extract used for the purposes of the umami taste and the like. Dried bonito includes unmolded dried bonito (ARABUSHI) and molded dried bonito (KAREBUSHI). Most dried-bonito extracts, which are soup stocks from dried bonito, on the market are ...

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Номер записи: 13
04-02-2016 дата публикации

Method for enhancing saltiness of food or drink , food or drink obtained using the method, and saltiness enhancer

Номер: US20160029675A1
Автор: Ayako HATTORI, Tomokazu Okazaki, Tomoko Uchiyama
Принадлежит: Matsutani Chemical Industries Co Ltd

Disclosed herein are a method for improving the saltiness of a food or drink, and the saltiness of a food or drink containing a salt and a grain. The saltiness enhancing method enhances the saltiness of salt-containing food or drink by adding a rare sugar to a raw material of the food or drink. The saltiness enhancing method is a method for reducing the salt content in a food or drink containing a salt, or a method for masking a grain odor due to a grain in a raw material of the food or drink that contains the grain as a part thereof and contains a salt. The rare sugar contains at least D-psicose.

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Номер записи: 14
02-02-2017 дата публикации

NOVEL TRITERPENE-GLYCOSIDES AS SWEETENERS OR SWEETENER ENHANCERS

Номер: US20170029458A1
Автор: Hetterling Gregor, Jakupovic Sven, Kluge Grit, Siems Karsten, Tschirintzi Fotini
Принадлежит: ANALYTICON DISCOVERY GMBH

Suggested are triterpene-glycoside compounds, which are obtainable by the extraction of () which are useful as a sweetener or sweetener enhancer in preparations and compositions, especially oral edible compositions. 2. A compound of formula (I) according to claim 1 , wherein{'sub': 1', '2, 'Rand Rare independently of one another and denote hydroxyl or a sugar moiety selected from the group consisting of a monosaccharide, an oligosaccharide and mixtures thereof,'}wherein the monosaccharide and/or the monosaccharide units of the oligosaccharide are selected from the group consisting of glucose, 2-glucopyranosyl-glucose, 3-glucopyranosyl-glucose, 4-glucopyranosyl-glucose, 6-glucopyranosyl-glucose, glucopyranosyl-(1→2)-[glucopyranosyl-(1→6)]-glucose and mixtures thereof, and{'sub': '3', 'wherein in the case of the oligosaccharide, the monosaccharide units of the oligosaccharide are linked via glycosidic bonds to each other, and Rdenote hydrogen, hydroxyl or carbonyl.'}3. A compound of formula (I) according to claim 1 , wherein in the case where Ris an oligosaccharide with 2 monosaccharide units (disaccharide) claim 1 , the monosaccharide units of the disaccharide of Rare linked via glycosidic bonds together claim 1 , which is not a 1→6 linking.4. A compound of formula according to claim 1 , wherein{'sub': '2', 'Ris an oligosaccharide with 2 monosaccharide units (disaccharide), and'}{'sub': '3', 'Rdenote hydrogen or carbonyl.'}5. A compound of formula (I) according to claim 1 , wherein{'sub': '1', 'Rdenotes hydrogen, hydroxyl carbonyl or an oligosaccharide with 2, 3, 4 or 5 monosaccharide units,'}{'sub': '2', 'Ris an oligosaccharide with 2 monosaccharide unit (disaccharide), and'}{'sub': '3', 'Rdenotes hydroxyl.'}6. A compound of formula (I) according to claim 1 , wherein in the case where Ris an oligosaccharide with 3 monosaccharide units (trisaccharide) claim 1 , then{'sub': '1', 'Ris carbonyl, and/or'}{'sub': '3', 'Ris not hydroxyl or carbonyl, or'}{'sub': 3', '1, ' ...

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Номер записи: 15
30-01-2020 дата публикации

STEVIA COMPOSITION, PRODUCTION METHOD AND USES

Номер: US20200032358A9
Автор: MARKOSYAN Avetik
Принадлежит:

compositions are prepared from Bertoni extracts. The compositions are able to provide a superior taste profile and can be used as sweeteners, sweetness enhancers, flavors, flavor enhancers in foods, beverages, cosmetics and pharmaceuticals. 1. A process for producing a steviol glycosides composition , comprising the steps of:providing a solution containing at least two glycosides of steviol;providing at least one resin capable of adsorbing steviol glycosides;contacting the resin with solution containing at least two glycosides of steviol to obtain a resin with at least one steviol glycoside adsorbed onto resin;eluting the resin to obtain a steviol glycosides composition comprising at least one steviol glycoside.2steviaStevia rebaudiana. A sweetener composition comprising steviol glycosides composition made by the process of claim 1 , and an additional sweetening agent selected from the group consisting of: extract claim 1 , steviol glycosides claim 1 , stevioside claim 1 , rebaudioside A claim 1 , rebaudioside B claim 1 , rebaudioside C claim 1 , rebaudioside D claim 1 , rebaudioside E claim 1 , rebaudioside F claim 1 , rebaudioside M claim 1 , rebaudioside N claim 1 , rebaudioside O claim 1 , dulcoside A claim 1 , steviolbioside claim 1 , rubusoside claim 1 , other steviol glycosides found in Bertoni plant and mixtures thereof claim 1 , glycosylated steviol glycosides claim 1 , Luo Han Guo extract claim 1 , mogrosides claim 1 , glycosylated mogrosides claim 1 , high-fructose corn syrup claim 1 , corn syrup claim 1 , invert sugar claim 1 , fructooligosaccharides claim 1 , inulin claim 1 , inulooligosaccharides claim 1 , coupling sugar claim 1 , maltooligosaccharides claim 1 , maltodextins claim 1 , corn syrup solids claim 1 , glucose claim 1 , maltose claim 1 , sucrose claim 1 , lactose claim 1 , aspartame claim 1 , saccharin claim 1 , sucralose claim 1 , sugar alcohols claim 1 , and a combination thereof.3. A flavor composition comprising a steviol glycosides ...

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Номер записи: 16
01-05-2014 дата публикации

Bouillon tablet process

Номер: US20140120222A1
Автор: Caroline Schroeder, José Guillermo Krauch
Принадлежит: Nestec SA

A process for preparing a bouillon tablet having two or more layers comprising the steps (a) forming a first layer of the tablet comprising a mixture of two or more of salt, taste enhancer, sugar, and fat (or oil), (b) forming a second layer of the tablet by adding to the first layer a mixture comprising one or more of herbs, garnishes, vegetable pieces, and spices; and (a) compressing the two layers to form the tablet, where the tablet is formed using a rotary double-punch press.

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Номер записи: 17
07-02-2019 дата публикации

Process for the deep-freezing of a substantially fluid food preparation

Номер: US20190037907A1
Автор: Giuseppina Cerea
Принадлежит: AMBIENTE E NUTRIZIONE Srl

A frozen condiment selected from the group consisting of sauces, pastes, pâtés, creams and pizza toppings, having hygienic and organoleptic features comparable with those of a corresponding fresh condiment, which is in the form of granules having a porous surface, having an average weight of 6.0 g or less and essentially homogeneous in size having a diameter comprised between 1 mm and 20 mm, and apt to determine a rapid and uniform thawing of the deep-frozen condiment.

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Номер записи: 18
06-02-2020 дата публикации

Food product or beverage containing a marine microalga

Номер: US20200037649A1
Автор: Alain Guillou, Pierre Calleja
Принадлежит: Odontella

The subject of the invention is a product for human or animal consumption, in the form of food or drink, comprising between 0.2 and 50% by weight of biomass of a marine microalga and/or at least one extract of said microalga. The invention also relates to the use of this marine microalga and/or at least one extract of said microalga as a flavor booster and/or enhancer in food products or beverages.

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Номер записи: 19
06-02-2020 дата публикации

Gelatin product comprising a core component and method for producing same

Номер: US20200038335A1
Автор: Andre Weins, Eberhard Dick, Holger Brack, Johanna Schmidgall, Sarah Engelhardt
Принадлежит: Gelita AG, Winkler and Duennebier Suessbarenmaschinen GmbH

The present invention relates to a gelatin product comprising a core component, wherein the core component is encased partially or fully by a gelatin gel. The gelatin gel is produced from a homogeneous casting compound containing the following constituents dissolved in water: 3 to 20 wt % of gelatin having a mean molecular weight, determined by gel chromatography, of at least 130 kDa, wherein the proportion of the molecular weight fraction above 100 kDa is at least 35 wt %; up to 60 wt % of glucose syrup with a viscosity of less than 1000 mPa·s, measured with a dry matter content of 80 wt % and at a temperature of 60° C.; and up to 60 wt % of sucrose, wherein the casting compound comprises a dry matter content of at least 70 wt %.

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Номер записи: 20
16-02-2017 дата публикации

COMPRESSED-TYPE INSTANCE NOODLE PACKAGING BOX AND METHOD OF MANUFACTURING THE SAME

Номер: US20170043928A1
Автор: PIAO Changjin
Принадлежит:

Disclosed are a compressed-type instant noodle packaging box and a method of manufacturing the same. The packaging box comprises a cuboid packaging box main body () of a volume slightly larger than that of the instant noddle block and a box cover () covering the packaging box main body, and further comprises a folding container of which a bottom face () is adhered together with a bottom face inside the packaging box main body, wherein after opening out in the packaging box main body, the folding container is a cuboid barrel body () higher than the packaging box main body; a separately packaged instant noodle bag, seasoning bag and cutlery bag are placed on an upper face of the folding container, and after the box cover covers the packaging box main body, the whole is provided on the outside thereof with a layer of heat-shrinkable film for sealing. The instant noodle packaging box has a small volume, occupies little space, and is convenient for transporting and carrying, the folding and opening methods for the folding container are simple, and the packaging box main body also plays the role of heat insulation. 1. A compressed-type instant noodle packaging box comprising:{'b': '1', 'a packaging box main body () of a cuboidal shape whose volume is slightly larger than that of an instant noodle block;'}{'b': 2', '1, 'a box cover () for covering the packaging box main body (); and'}{'b': 4', '1, 'a foldable container whose bottom surface () is attached to the bottom surface of the packaging box main body (),'}{'b': 14', '1, 'wherein the foldable container is developed to a cuboidal body () higher than the packaging box main body (),'}{'b': '1', 'wherein an instant noodle block, a seasoning sauce and cutlery packaged separately, are placed on the upper surface of the foldable container in the inside of the packaging box main body (), and'}{'b': 2', '2', '2, 'wherein when the box cover () covers the packaging box main body (), the outer circumference surface of the ...

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Номер записи: 21
03-03-2022 дата публикации

METHODS AND COMPOSITIONS FOR CONSUMABLES

Номер: US20220061365A1
Автор: "BROWN PATRICK OREILLY", Eisen Michael, Fraser Rachel, Holz-Schietinger Celeste, Karr Jessica, Solomatin Sergey, VARADAN RANJANI, Vrljic Marija
Принадлежит:

Methods and compositions for the production of non-meat consumable products are described herein. A meat substitute is described which is constructed from a muscle analog, a fat analog, and a connective tissue analog. 1an isolated and purified plant protein in a solution,wherein the isolated plant protein has a solubility in the solution of at least 25 g/L.. A consumable product comprising: This application is a continuation of U.S. application Ser. No. 17/081,938 filed on Oct. 27, 2020, which a continuation of U.S. application Ser. No. 16/238,769 filed on Jan. 3, 2019, which is a continuation of U.S. application Ser. No. 15/786,776 filed on Oct. 18, 2017, which is a continuation of U.S. application Ser. No. 14/796,970 filed Jul. 10, 2015, which is a continuation of, and claims the benefit of priority under 35 U.S.C. § 120 to, PCT/US2014/011361 filed Jan. 13, 2014, which is a continuation of, and claims the benefit of priority under 35 U.S.C. § 120 to, U.S. application Ser. No. 13/941,211, filed Jul. 12, 2013, which claims the benefit of priority under 35 U.S.C. § 119(e) to U.S. Application Ser. No. 61/908,634, filed Nov. 25, 2013, and to U.S. Application Ser. No. 61/751,816, filed Jan. 11, 2013; and this application is related to the following co-pending patent applications: Application Serial No. PCT/US2012/46560; Application Serial No PCT/US2012/46552; Application Ser. No. 61/876,676, filed Sep. 11, 2013; Application Ser. No. 61/751,818, filed Jan. 11, 2013, and Application Ser. No. 61/611,999, filed Mar. 16, 2012, all of which are incorporated herein by reference.This invention relates to consumable products and more particularly, to non-animal based replicas of animal-based food products, that can be produced, in some embodiments, by breaking down non-animal materials into their constituent parts and reassembling those parts into the consumables.Animal farming has a profound negative environmental impact. Currently it is estimated that 30% of Earth's land ...

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Номер записи: 22
25-02-2021 дата публикации

METHODS AND COMPOSITIONS FOR AFFECTING THE FLAVOR AND AROMA PROFILE OF CONSUMABLES

Номер: US20210051976A1
Автор: "BROWN PATRICK OREILLY", Cohn Elysia, Fraser Rachel, Holz-Schietinger Celeste, Karr Jessica
Принадлежит:

This document relates to food products containing highly conjugated heterocyclic rings complexed to an iron ion and one or more flavor precursors, and using such food products to modulate the flavor and/or aroma profile of other foods. The food products described herein can be prepared in various ways and can be formulated to be free of animal products. 1. (canceled)2. A method of imparting a color transition to a plant-based meat analog product , comprising: a) a heme-containing protein, wherein the heme-containing protein is a plant heme-containing protein, an algal heme-containing protein, a fungal heme-containing protein, a ciliate heme-containing protein, a bacterial heme-containing protein, or a combination thereof; and', 'b) a stabilizer,, 'including in a plant-based meat analog product a composition comprisingwherein the plant-based meat analog product transitions from a substantially pink or red color before cooking to a substantially brown color during cooking.3. The method of claim 2 , wherein the stabilizer comprises a lipoxygenase inhibitor claim 2 , an antioxidant claim 2 , a shelf life extender claim 2 , or mixtures thereof.4. The method of claim 2 , wherein the antioxidant comprises one or more of vitamin C claim 2 , beta-carotene claim 2 , alpha-tocopherol claim 2 , caffeic acid claim 2 , propyl gallate claim 2 , and epigallocatechin gallate.5. The method of claim 2 , wherein the shelf life extender comprises one or more of carbon monoxide claim 2 , a nitrite claim 2 , sodium metabisulfite claim 2 , BOMBAL® claim 2 , vitamin E claim 2 , rosemary extract claim 2 , green tea extract claim 2 , and a catechin.6. The method of claim 2 , wherein the composition is included in the plant-based meat analog product such that the heme-containing protein is present in an amount of about 0.01% to about 5% (by weight) in the plant-based meat analog product.7. The method of claim 2 , wherein the composition contains no animal products that contain heme.8. The ...

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Номер записи: 23
25-02-2021 дата публикации

METHODS AND COMPOSITIONS FOR CONSUMABLES

Номер: US20210051977A1
Автор: "BROWN PATRICK OREILLY", Eisen Michael, Fraser Rachel, Holz-Schietinger Celeste, Karr Jessica, Solomatin Sergey, VARADAN RANJANI, Vrljic Marija
Принадлежит:

Methods and compositions for the production of non-meat consumable products are described herein. A meat substitute is described which is constructed from a muscle analog, a fat analog, and a connective tissue analog. 1. (canceled)2. A method for imparting a color change to a consumable product , the method comprising:including about 0.01% to about 5% by weight of a plant heme-containing protein, an algal heme-containing protein, a fungal heme-containing protein, a protozoan heme-containing protein, or a bacterial heme-containing protein into the consumable product,wherein the consumable product transitions from a substantially pink or red color in an uncooked state to a substantially brown color during cooking.3. The method of claim 2 , wherein the consumable product comprises one or more of an emulsifier claim 2 , a gelling agent claim 2 , a fiber claim 2 , a shelf life extender claim 2 , an anti-oxidant claim 2 , a starch claim 2 , a gum claim 2 , and combinations thereof.4. The method of claim 3 , wherein the shelf life extender is selected from one or more of a nitrite claim 3 , sodium metabisulfite claim 3 , BOMBAL® claim 3 , vitamin E claim 3 , rosemary extract claim 3 , green tea extract claim 3 , and a catechin.5. The method of claim 3 , wherein the anti-oxidant is selected from one or more of glutathione claim 3 , vitamin C claim 3 , vitamin A claim 3 , vitamin E claim 3 , caffeic acid claim 3 , epigallocatechin gallate claim 3 , propyl gallate claim 3 , and beta-carotene.6. The method of claim 3 , wherein the gum is selected from one or more of xanthan gum and carrageenan.7. The method of claim 2 , wherein the consumable product comprises a sugar selected from the group consisting of glucose claim 2 , ribose claim 2 , sucrose claim 2 , fructose claim 2 , xylose claim 2 , maltodextrin claim 2 , and combinations thereof claim 2 , and a sulfur compound selected from methionine claim 2 , cysteine claim 2 , thiamine claim 2 , and combinations thereof.8. The ...

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Номер записи: 24
22-02-2018 дата публикации

Sweetener composition and food containing same

Номер: US20180049455A1
Автор: Akira Takada, Toyoshige Morita
Принадлежит: Morita Kagaku Kogyo Co Ltd

The present invention provides a sweetener composition that can be used for food as a sugar substitute sweetener. Specifically, the sweetener composition contains rebaudioside O and rebaudioside N as active ingredients, or contains at least one of rebaudioside D and rebaudioside M and at least one of rebaudioside O and rebaudioside N as active ingredients. In addition, the sweetener composition is used in combination with an additional sweetener.

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Номер записи: 25
01-03-2018 дата публикации

SUGAR-DIPEPTIDE CONJUGATES

Номер: US20180055078A1
Автор: Hofmann Thomas, Kranz Maximillian, Smarrito-Menozzi Candice Marie, Viton Florian
Принадлежит:

The present invention relates to a method for making a sugar-dipeptide conjugate. In particular the invention concerns a method for making a sugar-dipeptide conjugate comprising forming a liquid eutectic mixture of at least two compounds solid at 25° C. and water, and heating the liquid eutectic mixture; wherein the liquid eutectic mixture comprises a dipeptide and a reducing sugar. A further aspect of the invention is a method for preparing a food product. 1. Method for making a sugar-dipeptide conjugate , comprising: forming a liquid eutectic mixture of at least two compounds solid at 25° C. and water , the water being present in an amount insufficient to dissolve all the compounds solid at 25° C. individually , or in an amount such that all the compounds solid at 25° C. are simultaneously saturated at 25° C.; and heating the liquid eutectic mixture at a temperature greater than 30° C. for at least 10 minutes; wherein the liquid eutectic mixture comprises a dipeptide and a reducing sugar.2. A method according to wherein the reducing sugar is selected from the group consisting of xylose claim 1 , fructose and glucose.3. A method according to wherein the dipeptide is a β-alanyl dipeptide.4. A method according to wherein the dipeptide is selected from the group consisting of carnosine claim 1 , anserine and β-alanylglycine.5. A method according to wherein the sugar-dipeptide conjugate is a food ingredient.6. A method according to wherein the liquid eutectic mixture is formed by first dissolving the at least two compounds solid at 25° C. in an amount of water sufficient to dissolve all the compounds solid at 25° C. individually claim 1 , and then concentrating the resulting solution until the water is present in an amount insufficient to dissolve all the compounds solid at 25° C. individually.7. A method according to wherein the dipeptide and the reducing sugar are present in a molar ratio between 1:0.02 and 1:508. A method according to wherein the liquid eutectic ...

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Номер записи: 26
01-03-2018 дата публикации

Methyl menthol derivative and cooling agent composition containing same

Номер: US20180057447A1
Автор: Hisanori Itoh, Masashi Otsuka, Takaji Matsumoto, Tomoharu Sato, Yoji Hori
Принадлежит: Takasago International Corp

The purpose of the present invention is to provide a cooling agent composition containing a novel methyl menthol derivative having no undesirable feeling of stimulation, malodor, bitterness, or the like, it being possible to use the cooling agent composition as a cooling agent or sensory stimulation agent having exceptional persistence of a sense of coolness and refreshing feeling. The present invention pertains to a cooling agent composition containing a methyl menthol derivative represented by general formula (1A) or general formula (1B).

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Номер записи: 27
08-03-2018 дата публикации

A PROCESS FOR PREPARING A MEAT-ANALOGUE FOOD PRODUCT

Номер: US20180064137A1
Автор: Brunner-Komorek Kirsten, Fernandes Sheldon, Grunz Gregor, Thoma Johannes Peter, Trottet Gregory
Принадлежит:

The invention relates to a process for preparing a meat-analogue food product. More specifically, the present invention relates to a process for preparing a meat-analogue food product having the appearance and the texture of meat and also relates to a meat-analogue food product obtained by the process. 1. A process for preparing a meat-analogue food product , the process comprising the steps of:a) feeding an extruder barrel with 40-70 wt % water and 15-35 wt % plant protein;b) injecting 2-15 wt % liquid oil, fat or a combination thereof into the extruder barrel at a location down-stream of the feeding location of step a);c) extruding the mixture through a cooling die.2. The process for preparing a meat-analogue food product according to claim 1 , wherein the meat-analogue food product does not comprise protein from an animal source.3. The process for preparing a meat-analogue food product according to comprising feeding the extruder barrel with flavoring and/or filler.4. The process for preparing a meat-analogue food product according to claim 3 , wherein the amount of flavoring is in the range of 0.5 to 15 wt %.5. The process for preparing a meat-analogue food product according to claim 3 , wherein the amount of filler is in the range of 0.5 to 15 wt %.6. The process for preparing a meat-analogue food product according to claim 5 , wherein the filler comprises starch and flour in an amount of 0 to 7 wt % by weight percent based on the meat-analogue food product.7. The process for preparing a meat-analogue food product according to claim 1 , wherein the plant protein is mixed with the water before feeding the extruder barrels.8. The process for preparing a meat-analogue food product according to claim 1 , wherein the plant protein is added to the extruder barrel in the form of a dry powder and water is injected separately into the extruder barrel9. The process for preparing a meat-analogue food product according to claim 1 , wherein the location of injecting the ...

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Номер записи: 28
15-03-2018 дата публикации

Dry composition containing yeast extract and method for manufacturing same

Номер: US20180070623A1
Автор: Nobuhito Nagao, Tetsuo Hori, Toshio Mizushima
Принадлежит: Ajinomoto Co Inc

The problem of the present invention is to provide a dry composition containing a yeast extract, which shows improved adhesion to facility during production and improved caking during preservation, and has high intensity of taste or high quality of taste, and a production method thereof. The present invention provides a dry composition containing a yeast extract and a dry yeast, which composition has a value calculated by dividing a cell wall fraction (wt %) in the dry yeast by a total nitrogen content (wt %) in the dry yeast of not more than 16. In addition, the present invention provides a method of producing a dry composition, containing a step of drying a yeast extract together with a dry yeast, and having a value calculated by dividing a cell wall fraction (wt %) in the dry yeast by a total nitrogen content (wt %) in the dry yeast of not more than 16.

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Номер записи: 29
15-03-2018 дата публикации

FLAVOR MODULATOR HAVING PYRIDINE DERIVATIVE OR SALT THEREOF AS ACTIVE INGREDIENT

Номер: US20180072670A1
Автор: Haraguchi Kenji, MIYAZAWA Yamato, OHKUBO Yasutaka, TAKAHASHI Michinaga, Yoshida Shogo
Принадлежит:

2-(phenylalkyloxyalkyl)pyridine derivative or a 2-(phenylalkylthioalkyl)pyridine derivative imparts, when added to food and drink or cosmetics as an active ingredient, a flavor of natural impression thereto; and in particular, when added to food and drink, the compound imparts an umami imparting or enhancing, a saltiness enhancing a sweetness enhancing, and in particular, when added to a milk or dairy product, a food or drink product containing a milk or dairy product, or a dairy replacement product, the compound provides a milk richness enhancing. 3. The flavor modulator according to claim 1 , wherein the flavor modulation is flavor impartment or enhancement.4. The flavor modulator according to claim 1 , wherein the flavor modulation is umami impartment.5. The flavor modulator according to claim 1 , wherein the flavor modulation is umami enhancement.6. The flavor modulator according to claim 1 , wherein the flavor modulation is sweetness enhancement.7. The flavor modulator according to claim 1 , wherein the flavor modulation is saltiness enhancement.8. The flavor modulator according to claim 1 , wherein the flavor modulation is milk richness enhancement for a milk or dairy product claim 1 , a food or drink product containing a milk or dairy product claim 1 , or a dairy replacement product.9. A flavor composition for food and drink claim 1 , comprising the flavor modulator according to as an active ingredient.10. A food or drink product comprising the flavor modulator according to .11. The flavor composition for cosmetics comprising the flavor modulator according to as an active ingredient.12. A cosmetic product comprising the flavor modulator according to .13. A flavor imparting or enhancing method for food and drink or cosmetics claim 1 , wherein a compound represented by the formula (1) or a salt thereof in is contained in a food or drink product or in a cosmetic product.14. An umami imparting or enhancing method for food and drink claim 1 , wherein a compound ...

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Номер записи: 30
29-03-2018 дата публикации

IDENTIFYING INGREDIENTS OR COOKING TECHNIQUES BASED ON OBSERVED ODOR CHARACTERISTICS OF A DISH

Номер: US20180084809A1
Автор: Byron Donna K., DIMASCIO Carmine Michael, Pinel Florian
Принадлежит:

Techniques are disclosed for generating a mixture of odor compounds to diffuse based on a flavor signature delta measured between dishes prepared according to a recipe. An application obtains a flavor signature for a canonical dish prepared according to the recipe and a flavor signature for a dish subsequently prepared according to the recipe. The application generates a flavor signature delta from the flavor signatures of the dishes. The flavor signature delta indicates a difference in the measure of each of the odor compounds in the dishes. The application identifies one or more food ingredients, each food ingredient identified from at least one of the odor compounds present in the flavor signature delta. The application then generates one or more suggestions for preparing a dish based on the identified food ingredients. 1. A method comprising:obtaining a first flavor signature for a first dish and at least a second flavor signature for a second dish, wherein each of the first and second flavor signatures provide a measure for each of a plurality of odor compounds in the first and second dishes, respectively;generating a flavor signature delta from the first and second flavor signatures, wherein the flavor signature delta indicates a difference in the measure of each of the odor compounds in the first dish and the measure of each of the odor compounds in the second dish;identifying one or more food ingredients not present in the second dish, each food ingredient identified from at least one of a plurality of odor compounds present in the flavor signature delta; andgenerating one or more suggestions for preparing a third dish based on the identified food ingredients and the second dish.2. The method of claim 1 , wherein identifying the one or more food ingredients comprises:obtaining, for one or more of the measures in the flavor signature delta, a mapping to the food ingredient.3. The method of claim 1 , further comprising:identifying one or more preparation ...

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Номер записи: 31
21-03-2019 дата публикации

Device and Method for Automated Seasoning of Food Items

Номер: US20190082729A1
Автор: Whitaker Ivan A.
Принадлежит:

The inventive concept is a culinary appliance, being a separable globe having an upper bowl and a lower bowl. The upper bowl fits securely over the lower bowl, whereby at lease one item of food with seasonings or other substances can be placed within the closed globe. A variety of accessories may be attached to a shaft connected interiorly to the globe along a particular diametric axis of the globe. Operation of the appliance is accomplished by use of a hand crank or an electric motor attachment, either of which may be connected to one protruding end of the shaft. Rotation of the shaft, in conjunction with an accessory, will cause food items placed in the globe to be gently turned over and around such that the food items will be coated evenly with desired seasonings or other substances. 1. Where it is desired to uniformly apply seasonings or any type of substances onto the surface of at least one item of food within a closed container , an apparatus is provided to perform such task , the apparatus comprising:(a) an openable, hollow globe containing interior space for the placement of said at least one item of food along with selected seasonings and/or substances; and(b) a means of continuously displacing and/or rotating said item of food when it is positioned inside the closed globe in containment with the selected seasonings and/or substance.2. The apparatus of claim 1 , wherein the means of displacing the at least one item of food comprises an accessory implement having a means of interiorly connecting to opposite ends of the implement to a particular axis of the globe claim 1 , and further claim 1 , a means of rotating the accessory implement about said particular axis of the globe.3. The apparatus of claim 1 , wherein the means of displacing the at least one item of food comprises an accessory implement connectable to a shaft claim 1 , said shaft being of length equal to at least the diameter of the globe claim 1 , and further claim 1 , a means of (a) connecting ...

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Номер записи: 32
12-04-2018 дата публикации

SHELF-STABLE, PRESERVATIVE-FREE LIQUID BEVERAGE ENHANCER PRODUCTS

Номер: US20180098558A1
Автор: Farinella Joe, Frothingham Kathryn, Higgs John, Kang Young, Kozlowski Justin, Lynch Holly
Принадлежит:

A liquid beverage enhancer product for milk or coffee, including a shelf-stable and physically stable, highly concentrated liquid flavor and color solution including at least 10% non-water solvents with humectant properties including propylene glycol and optionally a non-water solvent chosen from the group consisting of glycerol, ethanol, isopropyl alcohol, propanediol, and combinations thereof, 5-90% flavors and colors, 0-70% water, 0-30% high intensity sweeteners, 0-40% sugars, and 0-40% acid, wherein the liquid beverage enhancer product has a pH greater than 4.6 and is free of preservatives sodium benzoate and potassium sorbate. A method of enhancing a beverage by adding a liquid beverage enhancer product including a shelf-stable highly concentrated liquid flavor and color solution having at least 10% non-water solvents with humectant properties including propylene glycol to a beverage, and enhancing the flavor and color of the beverage. 1. A liquid beverage enhancer product for milk or coffee , consisting essentially of a shelf-stable and physically stable , highly concentrated liquid flavor and color solution including at least 10% non-water solvents with humectant properties including propylene glycol and optionally a non-water solvent chosen from the group consisting of glycerol , ethanol , isopropyl alcohol , propanediol , and combinations thereof , 5-90% flavors and colors , 0-70% water , 0-30% high intensity sweeteners , 0-40% sugars , and 0-40% acid , wherein said liquid beverage enhancer product has a pH greater than 4.6 and is free of preservatives sodium benzoate and potassium sorbate.2. The liquid beverage enhancer product for milk or coffee of claim 1 , wherein said non-water solvents with humectant properties further includes a non-water solvent chosen from the group consisting of glycerol claim 1 , ethanol claim 1 , isopropyl alcohol claim 1 , propanediol claim 1 , and combinations thereof.3. The liquid beverage enhancer product of claim 1 , ...

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Номер записи: 33
20-04-2017 дата публикации

EDIBLE ENERGY COMPOSITION WITH LOW CAFFEINE

Номер: US20170105446A1
Автор: Bhargava Manoj
Принадлежит: International IP Holdings LLC

An energy composition includes a methylated xanthine, a choline derivative, and at least one flavorant in a sufficient amount to render the energy composition palatable. The energy composition may also include vitamins, amino acids, enzymes, preservatives, and the like. 1. An edible energy composition comprising:caffeine in an amount less than 0.00045 g/ml;a choline derivative in an amount from about 0.0004 g/ml to about 0.009 g/ml; andat least one flavorant.2. The energy composition of wherein the caffeine is present in an amount from about 0.00008 g/ml to about 0.004 g/ml.3. The energy composition of wherein the caffeine is present in an amount from about 0.0001 g/ml to about 0.0003 g/ml.4. The energy composition of wherein the choline derivative is present in an amount from about 0.0008 g/ml to about 0.007 g/ml.5. The energy composition of wherein the choline derivative is present in an amount from about 0.001 g/ml to about 0.005 g/ml.6. The energy composition of wherein the choline derivative comprises citicoline.7. The energy composition of further comprising at least one amino acid or amino acid derivative.8. The energy composition of wherein the amino acids or amino acid derivatives are present in an amount from about 0.005 to about 0.05 g/ml.9. The energy composition of wherein the amino acids comprise a component selected from the group consisting of N-acetyl L-tyrosine claim 7 , L-phenylalanine claim 7 , taurine claim 7 , and combinations thereof.10. The energy composition of further comprising N-acetyl L-tyrosine in an amount from about 0.001 to about 0.01 g/ml.12. The energy composition of further comprising L-phenylalanine in an amount from about 0.001 to about 0.008 g/ml.13. The energy composition of further comprising taurine in an amount from about 0.002 to about 0.016 g/ml.14. The energy composition of further comprising vitamins in an amount from about 0.0003 g/ml to about 0.01 g/ml.15. The energy composition of further comprising a vitamin ...

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Номер записи: 34
27-04-2017 дата публикации

METHODS AND COMPOSITIONS FOR AFFECTING THE FLAVOR AND AROMA PROFILE OF CONSUMABLES

Номер: US20170112175A1
Автор: "BROWN PATRICK OREILLY", Cohn Elysia, Fraser Rachel, Holz-Schietinger Celeste, Karr Jessica
Принадлежит:

This document relates to food products containing highly conjugated heterocyclic rings complexed to an iron ion and one or more flavor precursors, and using such food products to modulate the flavor and/or aroma profile of other foods. The food products described herein can be prepared in various ways and can be formulated to be free of animal products. 130.-. (canceled)31. A food flavor additive composition comprising:a) an isolated heme-containing protein;b) a sugar, sugar alcohol, sugar acid, or sugar derivative selected from glucose, ribose, fructose, lactose, xylose, arabinose, glucose-6-phosphate, maltose, maltodextrin, and galactose, and mixtures of two or more thereof; andc) a compound selected from cysteine, cystine, selenocysteine, thiamine, methionine, and mixtures of two or more thereof;wherein the flavor additive composition contains no animal tissue derived components; andwherein the flavor additive composition is packaged and is in the form of a liquid, a gel, an emulsion, a powder, or a bouillon cube.32. The food flavor additive composition of claim 31 , wherein the heme-containing protein is present in an amount between about 0.01% and about 5% by weight.33. The food flavor additive composition of claim 31 , wherein the heme-containing protein is selected from the group consisting of a androglobin claim 31 , a cytoglobin claim 31 , a globin E claim 31 , a globin X claim 31 , a globin Y claim 31 , a hemoglobin claim 31 , a myoglobin claim 31 , a leghemoglobin claim 31 , an erythrocruorin claim 31 , a beta hemoglobin claim 31 , an alpha hemoglobin claim 31 , a protoglobin claim 31 , a cyanoglobin claim 31 , a cytoglobin claim 31 , a histoglobin claim 31 , a neuroglobins claim 31 , a chlorocruorin claim 31 , a truncated hemoglobin claim 31 , a truncated 2/2 globin claim 31 , and a hemoglobin 3.34. The food flavor additive composition of claim 31 , wherein the heme-containing protein comprises amino acid sequence having at least 80% sequence identity to ...

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Номер записи: 35
13-05-2021 дата публикации

PEACH-COLORED SEASONING

Номер: US20210137146A1
Автор: FUKUSHIMA Tomiko
Принадлежит: BRILLIANT ASSOCIATES CO. LTD.

A peach-colored seasoning contains white soy sauce, a clouding agent and a red coloring. A mixing ratio of the red coloring to the clouding agent is may be 1/0.125 to 1/0.135. A content of the red coloring is may be 0.55 to 0.70 mass %. The content of the clouding agent is may be 4.0 to 5.1 mass %. 1. A peach -colored seasoning comprisingwhite soy sauce,a thickening agent,a clouding agent anda red coloring;wherein the clouding agent contains powdered cellulose and crystalline cellulose.2. The peach-colored seasoning according to claim 1 , wherein the mixing ratio of the red coloring to the clouding agent is 1/0.125 to 1/0.135.3. The peach-colored seasoning according to claim 1 , wherein the content claim 1 , of the red coloring is 0.55 to 0.70 mass %.4. The peach-colored seasoning according to claim 1 , wherein the content of the clouding agent is 4.0 to 5.1 mass %.5. The peach-colored seasoning according to claim 1 , wherein the content of white soy sauce is 14.0 to 15.5 mass %.6. The peach-colored seasoning according to claim 1 , wherein the red coloring contains a red beet-derived color and/or a carthamus red color.7. The peach-colored seasoning according to claim 1 , further containing a sugar group.8. The peach-colored seasoning according to claim 1 , further containing an umami component.9. A food using the peach-colored seasoning according to .10. The peach-colored seasoning according to claim 1 , wherein the thickening agent is one selected from the group consisting of processed starch claim 1 , xanthan gum claim 1 , pectin claim 1 , guar gum claim 1 , tamarind gum claim 1 , carrageenan claim 1 , propylene glycol claim 1 , and carboxymethyl cellulose.11. The peach-colored seasoning according to claim 1 , wherein the thickening agent contains processed starch and/or xanthan gum.12. The peach-colored seasoning according to claim 1 , wherein the thickening agent contains carboxymethyl cellulose.13. The peach-colored seasoning according to claim 8 , wherein the ...

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Номер записи: 36
09-06-2022 дата публикации

STEVIA PLANT HAVING LESS ABILITY TO FORM POLLENS

Номер: US20220177901A1
Автор: HIRAI Tadayoshi, IWAKI Kazunari, OCHIAI Kentaro
Принадлежит: SUNTORY HOLDINGS LIMITED

The present invention provides a plant having a low ability to form pollens as compared with the wild type species. The present invention also provides a method of producing such a plant having a low ability to form pollens, and an extract or a steviol glycoside purified product obtainable from such a plant. 1stevia. A plant having a low ability to form pollens as compared with the wild type.2. The plant according to claim 1 , wherein the plant is heterozygous or homozygous for the allele wherein the base at the position corresponding to position 79 of SEQ ID NO: 151 is C claim 1 , is heterozygous or homozygous for the allele wherein the base at the position corresponding to position 65 of SEQ ID NO: 152 is T claim 1 , and/or is heterozygous or homozygous for the allele wherein the base at the position corresponding to position 24 of SEQ ID NO: 153 is T.3. The plant according to or claim 1 , further having at least one of the following genetic features (1) to (7).(1) Homozygous for the allele wherein the base at the position corresponding to position 40 of SEQ ID NO: 2 is T.(2) Homozygous for the allele wherein the base at the position corresponding to position 44 of SEQ ID NO: 3 is T.(3) Homozygous for the allele wherein the base at the position corresponding to position 48 of SEQ ID NO: 4 is C.(4) Homozygous for the allele wherein the portion corresponding to positions 55-72 of SEQ ID NO: 5 is deleted.(5) Homozygous for the allele wherein the base at the position corresponding to position 201 of SEQ ID NO: 1 is A.(6) Heterozygous for the allele wherein the base at the position corresponding to position 49 of SEQ ID NO: 6 is A.(7) Homozygous for the allele wherein the base at the position corresponding to position 49 of SEQ ID NO: 6 is A.4. The plant according to claim 3 , having at least one of the following features (1) and (2).(1) Comprising 3% or more of RebD per unit mass of a dried leaf.(2) Comprising 0.2% or more of RebM per unit mass of a dried leaf.5. The ...

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Номер записи: 37
05-05-2016 дата публикации

Lifespan extending agent

Номер: US20160120889A1
Автор: Kazuhiro Okuma, Ken Izumori, Masashi Sato
Принадлежит: Izumoring Co Ltd, Kagawa University NUC, Matsutani Chemical Industries Co Ltd

A lifespan extending agent that is safe for animals, and can easily be ingested in a form that resembles foods. A lifespan extending method is also disclosed. In the lifespan extending agent, a rare sugar usable as a sweetener is contained as an active ingredient.

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Номер записи: 38
03-05-2018 дата публикации

ORAL CARE COMPOSITION

Номер: US20180117070A1
Автор: KAWASE Akemi, KAWASE Ryuji, KAWASE Tarou
Принадлежит: JAPAN MODE CO. LTD.

A composition includes 1% to 30% by mass of phosphoryl oligosaccharides of calcium and 0.01% to 10% by mass of lactoferrin relative to a total mass of the composition. The composition also optionally includes 1% to 20% by mass of sodium bicarbonate, 1% to 5% by mass of potassium carbonate, 1% to 5% by mass of potassium hydrogen carbonate, 1% to 5% by mass of magnesium carbonate or 1% to 5% by mass of sucralose. 126-. (canceled)27. A first composition comprising 1% to 30% by mass of phosphoryl oligosaccharides of calcium and 0.01% to 10% by mass of lactoferrin relative to a total mass of the composition.28. The composition according to claim 27 , wherein the mass of phosphoryl oligosaccharides of calcium is 1% to less than 30%.29. The composition according to claim 27 , further comprising 1% to 20% by mass of sodium bicarbonate.30. The composition according to claim 27 , further comprising 1% to 5% by mass of potassium carbonate.31. The composition according to claim 27 , further comprising 1% to 5% by mass of potassium hydrogen carbonate.32. The composition according to claim 27 , further comprising 1% to 5% by mass of magnesium carbonate.33. The composition according to claim 27 , further comprising 1% to 5% by mass of sucralose.34. A second composition comprising a main component and an auxiliary component claim 27 , the auxiliary component being the first composition according to .35. The composition according to claim 34 , where the second composition is an eye drop liquid claim 34 , and wherein the main component is an eye drop component.36. The composition according to claim 34 , where the second composition is a nasal drop liquid claim 34 , and wherein the main component is a nasal drop component.37. The composition according to claim 34 , where the second composition is a cosmetic product claim 34 , and wherein the main component is a cosmetic component.38. The composition according to claim 34 , where the second composition is a composition for cleansing ...

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Номер записи: 39
25-04-2019 дата публикации

MULTI-FLAVORED BEVERAGE

Номер: US20190116834A1
Автор: Hirschauer Richard, Marting Larry D.
Принадлежит:

A beverage can include a beverage base and a flavor additive. The flavor additive can be heterogeneously mixed within the beverage base. The flavor additive can include at least a flavoring and a gelling agent, with the gelling agent comprising 2% by weight or less of the flavor additive. The flavor additive can be in a form of at least one of a liquid suspension, a liquid, or a semi-liquid and further can be non-blending with the base beverage. The flavor additive can remain in a stable, separate phase from the beverage base even upon agitation. 1. A beverage mixture comprising:a base beverage; and a flavor component; and', 'a gelling agent mixed within the flavor component, the gelling agent comprising 2%, by weight, or less of the flavor additive., 'a flavor additive distributed in the base beverage, the flavor additive in a form of at least one of a liquid suspension, a liquid, or a semi-liquid, the flavor additive being a stable, heterogeneous, and physically distinct phase within the beverage, the flavor additive having a mouthfeel consistent with the base beverage, the flavor additive itself being a homogeneous mixture, the flavor additive comprising2. The beverage mixture of claim 1 , comprising a plurality of non-blending flavor additives.3. The beverage mixture of claim 1 , wherein at least one of a flavor profile or an appearance of the beverage is configured to be adjusted by manually agitating the beverage.4. The beverage mixture of claim 3 , wherein the flavor additive within the base beverage is configured to remain separately visible even after the beverage mixture is manually agitated.5. The beverage mixture of claim 1 , wherein the gelling agent is comprised of at least one of a protein claim 1 , gelatin claim 1 , pectin claim 1 , alginate claim 1 , gums claim 1 , starches claim 1 , modified starches claim 1 , oils claim 1 , food grade petrochemicals claim 1 , agars claim 1 , ε-polylysine claim 1 , and mixtures thereof.6. The beverage mixture of ...

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Номер записи: 40
25-04-2019 дата публикации

METHODS AND COMPOSITIONS FOR CONSUMABLES

Номер: US20190116855A1
Автор: "BROWN PATRICK OREILLY", Eisen Michael, Fraser Rachel, Holz-Schietinger Celeste, Karr Jessica, Solomatin Sergey, VARADAN RANJANI, Vrljic Marija
Принадлежит:

Methods and compositions for the production of non-meat consumable products are described herein. A meat substitute is described which is constructed from a muscle analog, a fat analog, and a connective tissue analog. 1. (canceled)2. A food product comprising:raw ground white meat; and0.01% to about 5% (by weight of the food product) of a non-animal heme-containing protein,wherein cooking the food product results in the production of an increased amount of at least two volatile compounds that have a beef-associated aroma relative to the amount of the two volatile compounds produced upon cooking raw ground white meat lacking the non-animal heme-containing protein.3. The food product of claim 2 , wherein the heme-containing protein is a plant claim 2 , fungal claim 2 , algal claim 2 , or bacterial heme-containing protein.4. The food product of claim 2 , wherein the heme-containing protein is a leghemoglobin claim 2 , a flavohemoglobin claim 2 , Hell's gate globin I claim 2 , an erythrocruorin claim 2 , a protoglobin claim 2 , a cyanoglobin claim 2 , a chlorocruorin claim 2 , a truncated hemoglobin including HbN and HbO claim 2 , a truncated 2/2 globin claim 2 , a hemoglobin 3 including Glb3 claim 2 , a cytochrome claim 2 , or a peroxidase.5. The food product of claim 2 , wherein the heme-containing protein has an amino acid sequence with at least 70% sequence homology to any one of the amino acid sequences set forth in SEQ ID NOs: 1-17 or 21-27.6. The food product of claim 2 , wherein the two volatile compounds are selected from the group consisting of (E)-2-decenal; (E)-2-heptenal; (E)-2-hexenal; (E)-2-nonenal; (E)-2-octenal; (E)-4-octene; (E claim 2 ,E)-2 claim 2 ,4-decadienal; (E claim 2 ,E)-2 claim 2 ,4-heptadienal; (E claim 2 ,E)-2 claim 2 ,4-nonadienal; (E claim 2 ,E)-3 claim 2 ,5-octadien-2-one; (E claim 2 ,Z)-2 claim 2 ,6-nonadienal; (Z)-2-decenal; (Z)-2-heptenal; (Z)-2-nonenal; (Z)-2-octen-1-ol; (Z)-4-heptenal; 1-(1H-pyrrol-2-yl)-ethanone; 1-(2-furanyl)- ...

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Номер записи: 41
10-05-2018 дата публикации

POWDERY SEASONING AND METHOD FOR MANUFACTURING SAME

Номер: US20180125102A1
Автор: Nakamura Satoru, Takahagi Yasushi
Принадлежит: KIKKOMAN CORPORATION

The present invention relates to a powdery seasoning produced by drying and powdering a seasoning liquid obtained by enzymatically decomposing a protein-containing raw material derived from at least one of wheat and a soybean in the presence of salt, which has an inorganic material concentration of 50000 ppm or less, and a method for producing the same. 1. A method for producing a powdery seasoning having an inorganic material concentration of 50000 ppm or less , which contains the following processes (1) to (3):(1) a process for obtaining a seasoning liquid by enzymatically decomposing a protein-containing raw material derived from at least one of wheat and a soybean in the presence of salt,(2) a process for obtaining a desalinated product by subjecting the seasoning liquid obtained in the process (1) to electrodialysis, and(3) a process for obtaining a powdery seasoning by drying and powdering the desalinated product obtained in the process (2).2. The method for producing a powdery seasoning according to claim 1 , wherein the seasoning liquid is soy sauce. The present invention relates to a powdery seasoning and a production method thereof and specifically relates to a powdery seasoning which has excellent powdering property and improved hygroscopic stability and which is less likely to cake during storage, powdery soy sauce in particular and a production method thereof.A powdery seasoning produced by drying and powdering a seasoning liquid obtained by enzymatically decomposing a protein-containing raw material generally has a problem in which the powdery seasoning is likely to cake during storage. In order to solve the problem, the following methods have been proposed: a method in which galactomannan or indigestible dextrin is added (PTL 1), a method in which a decomposition product of starch is added (PTL 2), a method in which dextrin and gelatin are added, followed by spray drying (PTL 3), a method in which enzymatically saccharified starch is added (PTL 4), a ...

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Номер записи: 42
10-05-2018 дата публикации

LIQUID SEASONING, COOKING METHOD, AND COOKED FOOD

Номер: US20180125108A1
Автор: Furuno Ayana
Принадлежит:

A cooking method of providing food with stewed taste includes providing a liquid preparation comprising oil, sodium chloride, and emulsifier; placing the liquid preparation and food ingredients in a cooking container; and heating the liquid preparation and the food ingredients in the cooking container at a temperature of 80° C. or higher. The mass ratio of the emulsifier to the oil in the liquid preparation is at least 1:1000. The liquid preparation has a pH of from 4.0 to 7.0, a Brix value of from 1 to 15, an oil concentration of from 0.1 to 4 mass %, an emulsifier concentration of 1 mass % or less, and a static viscosity of from 5 to 100 mPa·s·g/cmwhen heated at 80° C. 1. A cooking method of providing food with stewed taste , comprising:providing a liquid preparation comprising oil, sodium chloride, and emulsifier;placing the liquid preparation and food ingredients in a cooking container; andheating the liquid preparation and the food ingredients in the cooking container at a temperature of 80° C. or higher,wherein the mass ratio of the emulsifier to the oil in the liquid preparation is at least 1:1000, and{'sup': '3', 'wherein the liquid preparation has a pH of from 4.0 to 7.0, a Brix value of from 1 to 15, an oil concentration of from 0.1 to 4 mass %, an emulsifier concentration of 1 mass % or less, and a static viscosity of from 5 to 100 mPa·s·g/cmwhen heated at 80° C.'}2. The method according to claim 1 , wherein the heating is performed for a minute or less.3. The method according to claim 1 , wherein the heating is convection heating.4. The method according to claim 1 , wherein the food ingredients are ingredients of starch-based food or hot pot food.5. The method according to claim 4 , wherein the food ingredients are pasta.6. The method according to claim 1 , wherein the emulsifier is lecithin.7. The method according to claim 6 , wherein 20 mass % or more of the lecithin is lysed.8. The method according to claim 7 , wherein the mass ratio of the lysed ...

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Номер записи: 43
10-05-2018 дата публикации

An ingredient dispenser

Номер: US20180125287A1
Автор: Damian Rayne
Принадлежит: Individual

An ingredient dispenser for dispensing ingredient into a liquid. The ingredient dispenser may be embodied for dispensing ingredient into a liquid including water, for example it may be embodied as an ingredient dispenser for dispensing ingredient into tea, coffee, soups or other such beverages or foodstuffs. The ingredient dispenser comprises an elongate main body comprising an ingredient dispensing portion at a distal end of the elongate main body, wherein the ingredient dispensing portion is configured to release ingredient from the ingredient dispenser, and a stirrer portion at a proximal end of the elongate main body, wherein the stirrer portion is configured to enable a liquid to be stirred by the stirrer portion, and wherein the main body is configured to disintegrate or dissolve upon contact with a liquid including water.

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Номер записи: 44
01-09-2022 дата публикации

Carbonation sensation enhancing agent for foods and beverages having carbonate stimulation

Номер: US20220273002A1
Автор: Maiko Takahashi, Rie NAKASONE, Ryuichi Hirose, Toshio Miyazawa, Yasutaka SHOJI
Принадлежит: Ogawa and Co Ltd

To provide an agent and a method for enhancing carbonation sensation whereby a natural carbonation sensation alone can be enhanced without imparting unnecessary smell or undesired tasted to foods and beverages having carbonate stimulation. A carbonation sensation enhancing agent for foods and beverages having carbonate stimulation said carbonation sensation enhancing agent comprising polygodial as an active ingredient and being characterized by further comprising spilanthol in combination with polygodial.

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Номер записи: 45
01-09-2022 дата публикации

PLANT BODY CONTAINING NOVEL STEVIOL GLYCOSIDE

Номер: US20220273008A1
Автор: FUJIKAWA Kohki, HIRAI Tadayoshi, IWAKI Kazunari, MIYAGAWA Katsuro, NAGAO Koji, URAI Soichiro, Watanabe Takehiro, YOKOO Yoshiaki
Принадлежит: SUNTORY HOLDINGS LIMITED

The present invention provides a plant body containing a compound represented by Formula (1), or a salt or a hydrate thereof: 4. The plant according to claim 1 , wherein the content of the compound comprised in a leaf is 0.050 wt % or more relative to the amount of total steviol glycosides comprised in the leaf.5. The plant according to claim 1 , having at least one genetic feature selected from the following (1) to (8):(1) being homozygous or heterozygous for the allele wherein the base at the position corresponding to position 298 of SEQ ID NO: 1 is T;(2) being homozygous or heterozygous for the allele wherein the base at the position corresponding to position 328 of SEQ ID NO: 1 is C;(3) being homozygous or heterozygous for the allele wherein the base at the position corresponding to position 360 of SEQ ID NO: 1 is T;(4) being homozygous or heterozygous for the allele wherein the base at the position corresponding to position 386 of SEQ ID NO: 1 is T;(5) being homozygous or heterozygous for the allele wherein the base at the position corresponding to position 393 of SEQ ID NO: 1 is T;(6) being homozygous or heterozygous for the allele wherein the base at the position corresponding to position 411 of SEQ ID NO: 1 is T;(7) being homozygous or heterozygous for the allele wherein the base at the position corresponding to position 427 of SEQ ID NO: 1 is C; and(8) being homozygous or heterozygous for the allele wherein the base at the position corresponding to position 453 of SEQ ID NO: 1 is T.6. The plant according to claim 1 , wherein a gene encoding a protein having the amino acid sequence of SEQ ID NO: 97 is expressed at a higher level than a wild type line.7. The plant according to claim 1 , wherein the plant is a non-genetically modified plant.8Stevia. The plant according to claim 1 , wherein the plant comprises a plant subjected to mutagenesis treatment and a progeny plant thereof.9SteviaStevia. A method of producing a plant as defined in claim 1 , comprising ...

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Номер записи: 46
24-05-2018 дата публикации

FOOD PREPARATION APPARATUS AND METHOD

Номер: US20180140125A1
Автор: Li Mo, Li Wei, Luo Zhongchi, Yin Bin
Принадлежит:

Disclosed is a food preparation apparatus () comprising a food preparation compartment (); a dielectric sensor () in said food preparation compartment, a data storage device () storing food seasoning data as a function of a dielectric constant of the food product, said food seasoning data relating to a plurality of condiments to be added to the food product; and a processor arrangement () coupled to said dielectric sensor. The processor arrangement is adapted to determine a dielectric property of a food product in the food preparation compartment from sensor data provided by said dielectric sensor; retrieve food seasoning data for the food product corresponding to the determined dielectric property from the data storage device; and, for each condiment of said plurality generate a seasoning instruction signal for adding an amount of said condiment of said plurality to the food product based on the retrieved food seasoning data until all condiments of said plurality have been added to the food product. A method of automatically generating seasoning instructions for adding a plurality of condiments to a food product during preparation of the food product is also disclosed. 1. A food preparation apparatus comprising:a food preparation compartment;a dielectric sensor in said food preparation compartment,a data storage device storing food seasoning data as a function of a dielectric constant of the food product, said food seasoning data relating to a plurality of condiments to be added to the food product; anda processor arrangement coupled to said dielectric sensor and adapted to:determine a dielectric property of a food product in the food preparation compartment from sensor data provided by said dielectric sensor;retrieve food seasoning data for the food product corresponding to the determined dielectric property from the data storage device; and,for each condiment of said plurality generate a seasoning instruction signal for adding an amount of said condiment of said ...

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Номер записи: 47
25-05-2017 дата публикации

MASS CONTAINING FUNCTIONAL COMPOUND AND VISCOSITY REGULATOR

Номер: US20170143021A1
Автор: JARVENPAA Janne
Принадлежит:

The invention relates to a functional compound-comprising mass, as well as to a method for the manufacture and use of such a mass. The invention relates also to a method for manufacturing a functional compound-comprising product, as well as to the use of such a product. The mass according to the invention has been provided with at least one functional compound and at least one viscosity regulator and that the mass further comprises at least one carrier from a group, comprising fat/oil such as an ethereal oil; water; a solvent such as alcohol; a film former-comprising matrix. 1. A mass comprising functional compound , wherein said mass has been provided with at least one functional compound and at least one viscosity regulator , and the mass further comprises at least one carrier from a group , comprising:waterfat/oil, such as an ethereal oilsolvent, such as alcohol, such as a 1-, 2-, 3- or multivalent alcohol such as ethanol or glycerola film former-comprising matrix.2. A mass according to claim 1 , wherein the viscosity regulator consists of silicate.3. A mass according to claim 1 , wherein the mass comprises a matrix with a content of some film former.4. A mass according to claim 3 , wherein the film former consists of ethylcellulose.5. A mass according to claim 1 , wherein mass comprises a solvent.6. A mass according to claim 5 , wherein the solvent capable dissolving a functional compound is an alcohol claim 5 , such as preferably ethanol or glycerol.7. A mass according to claim 1 , wherein the mass has been provided claim 1 , as a functional compound claim 1 , with at least one flavor claim 1 , a flavor suppressor and/or a flavor enhancer.8. A mass according to claim 1 , wherein the mass has been provided claim 1 , as a functional compound claim 1 , with at least one claim 1 , a scent claim 1 , a scent suppressor claim 1 , a scent enhancer claim 1 , a repellent claim 1 , an attractor claim 1 , or a pesticide9. A mass according to claim 1 , wherein the mass has ...

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Номер записи: 48
21-06-2018 дата публикации

METHODS AND COMPOSITIONS FOR AFFECTING THE FLAVOR AND AROMA PROFILE OF CONSUMABLES

Номер: US20180168209A1
Автор: "BROWN PATRICK OREILLY", Cohn Elysia, Fraser Rachel, Holz-Schietinger Celeste, Karr Jessica
Принадлежит:

This document relates to food products containing highly conjugated heterocyclic rings complexed to an iron ion and one or more flavor precursors, and using such food products to modulate the flavor and/or aroma profile of other foods. The food products described herein can be prepared in various ways and can be formulated to be free of animal products. 130-. (canceled)31. A beef-like food product , comprising:a) a heme cofactor;b) a compound selected from glucose, ribose, fructose, lactose, xylose, arabinose, glucose-6-phosphate, maltose, and galactose, and mixtures of two or more thereof;c) at least 1.5 mM of a compound selected from cysteine, cystine, thiamine, methionine, and mixtures of two or more thereof; andd) one or more plant proteins,wherein the beef-like food product contains no animal product;wherein cooking the beef-like food product results in the production of at least two volatile compounds which have a beef-associated aroma.32. The beef-like food product of claim 31 , wherein the heme cofactor is present in an amount of 0.0003% to 0.17% by weight of the beef-like food product.33. The beef-like food product of claim 31 , wherein the heme cofactor is bound to a protein.34. The beef-like food product of claim 31 , wherein the heme cofactor is bound to a solid support.35. The beef-like food product of claim 31 , further comprising one or more of inosine claim 31 , inosine monophosphate (IMP) claim 31 , guanosine claim 31 , guanosine monophosphate (GMP) claim 31 , and adenosine monophosphate (AMP).36. The beef-like food product of claim 31 , further comprising one or more of beta-carotene claim 31 , alpha-tocopherol claim 31 , caffeic acid claim 31 , propyl gallate claim 31 , and epigallocatechin gallate.37. The beef-like food product of claim 31 , further comprising one or more of a vegetable oil claim 31 , an algal oil claim 31 , sunflower oil claim 31 , corn oil claim 31 , soybean oil claim 31 , palm fruit oil claim 31 , palm kernel oil claim 31 , ...

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Номер записи: 49
15-07-2021 дата публикации

Oral cannabinoid delivery formulations with mouthfeel experience enhancers

Номер: US20210212983A1
Автор: Emily Leuer, Eric Greenbaum, Justin Bueno, Nikalaus Goran
Принадлежит: Resurgent Pharmaceuticals Inc

Oral formulations comprising at least one cannabinoid and at least one mouthfeel experience enhancer are described. For example, methods and materials for preparing a dissolvable lozenge comprising a combination of THC and CBD and Szechuan peppercorn or an extract thereof are provided.

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Номер записи: 50
05-07-2018 дата публикации

FOOD PRODUCTS AND DEVICES FOR UTILIZING COCONUTS

Номер: US20180184696A1
Автор: NORTEY Ernest, NORTEY Kai B.
Принадлежит:

This disclosure pertains to vegan food products comprising liquid coconut material. Liquid coconut material provides an alternative to dairy and eggs normally found in ice cream. Also disclosed herein is a NSF certified device for extracting coconut meat from coconuts. 1. A food product produced by:Separating coconut meat from a coconut;Heating the coconut meat;Pressing the coconut meat to separate a liquid coconut material from the coconut meat; andCollecting the liquid coconut material.2. The food product of claim 1 , comprising adding water to the liquid coconut material.3. The food product of claim 2 , comprising adding a thickening agent.4. The food product of claim 3 , comprising adding a sweetener.5. The food product of claim 4 , comprising adding a flavoring agent.6. The food product of claim 5 , comprising blending the liquid coconut material claim 5 , the thickening agent claim 5 , the sweetener claim 5 , and the flavoring agent into a mixture of ingredients.7. The food product of claim 6 , wherein blending the mixture of ingredients occurs at temperatures of about 75 to 105° F.8. The food product of claim 7 , comprising cooling the mixture of ingredients to about 40 to 60° F. after blending.9. The food product of claim 8 , comprising agitating the mixture of ingredients at a temperature of about −20 to −5° F.10. The food product of claim 9 , comprising cooling the mixture of ingredients at a temperature of about −20 to −5° F. for greater than 5 hours.11. The food product of claim 1 , wherein the said product is substantially free from sulfur dioxide and derivatives thereof.12. The food product of claim 1 , wherein the said product is unpasteurized.13. The food product of claim 1 , wherein the said product comprises between 30 to 70% fat by dry weight.15. The device of claim 14 , wherein the said coconut meat extraction device is made from stainless steel.16. The device of claim 15 , wherein the stainless steel is chosen from one of 200 series claim 15 , ...

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Номер записи: 51
05-07-2018 дата публикации

Mixing nozzle utilizing tangential air flow

Номер: US20180185796A1
Автор: Christopher James Koh, Liang Zhao, Sean Eichenlaub
Принадлежит: Frito Lay North America Inc

Embodiments of the present disclosure describe a mixing nozzle, system implementing the mixing nozzle, and corresponding method of use. The mixing nozzle includes a housing defining a mixing chamber that has a sidewall separating a first end from a second end. A set of tangential feed conduits, which are oriented tangentially to the mixing chamber, extend outwardly from the mixing chamber, through the housing. An outlet orifice is located in the second end, which is one end of an exit channel extending through the housing.

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Номер записи: 52
12-07-2018 дата публикации

Methods and compositions for affecting the flavor and aroma profile of consumables

Номер: US20180192680A1
Автор: Celeste Holz-Schietinger, Elysia Cohn, Jessica Karr, Patrick O'reilly Brown, Rachel Fraser
Принадлежит: Impossible Foods Inc

This document relates to food products containing highly conjugated heterocyclic rings complexed to an iron ion and one or more flavor precursors, and using such food products to modulate the flavor and/or aroma profile of other foods. The food products described herein can be prepared in various ways and can be formulated to be free of animal products.

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Номер записи: 53
18-06-2020 дата публикации

Calorie reduced sugar substitute compositions

Номер: US20200187535A1
Автор: Evdokia Savova, Walter G. Dullemond
Принадлежит: Ftc International Consulting Ltd

A sugar substitute composition comprises a digestion resistant soluble fiber and a stevia leaf extract. The sugar substitute composition may include a natural masking flavor. The digestion resistant soluble fiber may be an isomalto-oligosaccharide.

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Номер записи: 54
27-06-2019 дата публикации

Rifaximin ready-to-use suspension

Номер: US20190192490A1
Автор: Harshal Anil Jahagirdar, Kishore Kumar Konda, Satish Kumar Dalal, Shirishkumar Kulkarni
Принадлежит: Lupin Ltd

A stable, taste-masked, ready-to-use suspension comprising rifaximin dispersed in a suspension base and one or more pharmaceutically acceptable additive(s). Also provided is a process for preparing a stable, taste-masked, ready-to-use suspension of rifaximin comprising the steps of mixing rifaximin with the suspension base and further sizing the particles of rifaximin by milling the suspension to obtain a homogenously dispersed rifaximin suspension.

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Номер записи: 55
29-07-2021 дата публикации

HIGH INTENSITY SWEETENERS

Номер: US20210227863A1
Автор: Colquitt Justin, Gonsalves Nicole, Hammaker Jeffrey R., Manam Rama, Noriega Chris Edano, Patron Andrew, Servant Nicole
Принадлежит:

Disclosed herein are compounds having structural Formula (I), or salts thereof. These compounds are useful as sweet tasting agents and/or sweetness enhancers. Also disclosed are compositions comprising the present compounds and methods of increasing the sweet taste of ingestible compositions. Furthermore, methods for preparing the compounds are also disclosed. 2. The composition of claim 1 , comprising less than 1% by weight of Mogroside III.3. The composition of claim 1 , comprising less than 0.3% by weight of 11-oxo-Mogroside III.4. The composition of claim 1 , comprising less than 1% by weight of all isomers of Mogroside I claim 1 , Mogroside II claim 1 , and Mogroside III.5. The composition of claim 1 , comprising less than 1% by weight of 11-oxo-mogrol.6. The composition of claim 1 , comprising greater than 70% by weight of the compound.7. The composition of claim 1 , wherein the compound is in amorphous form.8. The composition of claim 1 , wherein the compound is coating a solid carrier.9. The composition of claim 8 , wherein the solid carrier are particles selected from the group consisting of lactose claim 8 , cellulose claim 8 , microcrystalline cellulose claim 8 , modified food starch claim 8 , gum Arabic claim 8 , maltodextrin claim 8 , modified corn starch claim 8 , dextrose claim 8 , xantham gum claim 8 , carboxymethylcellulose claim 8 , cellulose gel claim 8 , cellulose gum claim 8 , sodium caseinate claim 8 , carrageenan claim 8 , and combinations thereof.10. The composition of claim 7 , wherein the composition is in particulate form.11. The composition of claim 10 , wherein the composition has an average particle size between 50 μm and 300 μm.12. A composition claim 1 , comprising solid particles of the composition of and a liquid carrier.13. The composition of claim 12 , wherein the solid particles are suspended in the liquid carrier.14. The composition of claim 12 , wherein the liquid carrier is selected from water claim 12 , ethanol claim 12 , ...

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Номер записи: 56
19-07-2018 дата публикации

Methods and compositions for affecting the flavor and aroma profile of consumables

Номер: US20180199605A1
Автор: Celeste Holz-Schietinger, Elysia Cohn, Jessica Karr, Patrick O'reilly Brown, Rachel Fraser
Принадлежит: Impossible Foods Inc

This document relates to food products containing highly conjugated heterocyclic rings complexed to an iron ion and one or more flavor precursors, and using such food products to modulate the flavor and/or aroma profile of other foods. The food products described herein can be prepared in various ways and can be formulated to be free of animal products.

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Номер записи: 57
19-07-2018 дата публикации

METHODS AND COMPOSITIONS FOR AFFECTING THE FLAVOR AND AROMA PROFILE OF CONSUMABLES

Номер: US20180199606A1
Автор: "BROWN PATRICK OREILLY", Cohn Elysia, Fraser Rachel, Holz-Schietinger Celeste, Karr Jessica
Принадлежит:

This document relates to food products containing highly conjugated heterocyclic rings complexed to an iron ion and one or more flavor precursors, and using such food products to modulate the flavor and/or aroma profile of other foods. The food products described herein can be prepared in various ways and can be formulated to be free of animal products. 130-. (canceled)31. A meat-like food product produced by a method comprising:providing one or more plant proteins; and a source of a heme-containing protein, wherein the source of the heme-containing protein comprises at least 60% of the heme-containing protein on a dry weight basis;', 'a compound selected from glucose, ribose, fructose, lactose, xylose, arabinose, glucose-6-phosphate, maltose, and galactose, and mixtures of two or more thereof;', 'a compound selected from cysteine, cystine, thiamine, methionine, and mixtures of two or more thereof in to a concentration of at least 1.5 mM; and, 'combining, with the one or more plant proteinswherein cooking the meat-like food product results in the production of at least two volatile compounds which have a meat-associated aroma.32. The meat-like food product of claim 31 , wherein the one or more plant proteins comprises a textured vegetable protein.33. The meat-like food product of claim 31 , wherein the texture vegetable protein is textured soy protein.34. The meat-like food product of claim 31 , wherein the source of the heme-containing protein comprises at least 70% of the heme-containing protein on a dry weight basis.35. The meat-like food product of claim 31 , wherein the source of the heme-containing protein comprises at least 80% of the heme-containing protein on a dry weight basis.36. The meat-like food product of claim 31 , wherein the heme-containing protein is a globin.37. The meat-like food product of claim 31 , wherein the heme-containing protein comprises an amino acid sequence having at least 80% sequence identity to a polypeptide set forth in SEQ ID ...

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Номер записи: 58
04-07-2019 дата публикации

METHODS AND COMPOSITIONS FOR CONSUMABLES

Номер: US20190200658A1
Автор: "BROWN PATRICK OREILLY", Eisen Michael, Fraser Rachel, Holz-Schietinger Celeste, Karr Jessica, Solomatin Sergey, VARADAN RANJANI, Vrljic Marija
Принадлежит:

Methods and compositions for the production of non-meat consumable products are described herein. A meat substitute is described which is constructed from a muscle analog, a fat analog, and a connective tissue analog. 1. (canceled)2. A meat replica matrix comprising:one or more plant proteins;a sugar selected from glucose, ribose, sucrose, fructose, xylose, maltodextrin, and combinations thereof;at least one sulfur compound selected from methionine, cysteine, and thiamine; and0.01%-5% (by weight of the meat replica matrix) of a non-animal heme-containing protein,wherein, upon cooking of the meat replica matrix, at least two volatile compounds are generated that are associated with a meat-like aroma.3. The meat replica matrix of claim 2 , wherein the non-animal heme-containing protein has an amino acid sequence with at least 70% homology to the amino acid sequence set forth in SEQ ID NO: 1.4. The meat replica matrix of claim 2 , wherein the non-animal heme-containing protein has a UV-VIS spectrum that is substantially similar to that of myoglobin from an animal.5. The meat replica matrix of claim 2 , wherein the heme-containing protein is selected from the group consisting of a leghemoglobin claim 2 , a flavohemoglobin claim 2 , Hell's gate globin I claim 2 , an erythrocruorin claim 2 , a protoglobin claim 2 , a cyanoglobin claim 2 , a chlorocruorin claim 2 , a truncated hemoglobin claim 2 , a truncated 2/2 globin claim 2 , and a hemoglobin 3.6. The meat replica matrix of claim 2 , wherein the meat replica matrix comprises 0.4%-1% (by weight of the meat replica matrix) of the non-animal heme-containing protein.7. The meat replica matrix of claim 2 , wherein the meat replica matrix comprises about 0.3% (by weight of the meat replica matrix) of the non-animal heme-containing protein.8. The meat replica matrix of claim 2 , wherein the meat replica matrix comprises about 0.2% (by weight of the meat replica matrix) of the non-animal heme-containing protein.9. The meat ...

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Номер записи: 59
25-06-2020 дата публикации

Edible Energy Composition with Low Caffeine

Номер: US20200196652A9
Автор: Bhargava Manoj
Принадлежит: International IP Holdings LLC

An energy composition includes a methylated xanthine, a choline derivative, and at least one flavorant in a sufficient amount to render the energy composition palatable. The energy composition may also include vitamins, amino acids, enzymes, preservatives, and the like. 1. (canceled)2. (canceled)3. (canceled)4. (canceled)5. (canceled)6. (canceled)7. (canceled)8. (canceled)9. (canceled)10. (canceled)11. (canceled)12. (canceled)13. (canceled)14. (canceled)15. (canceled)16. (canceled)17. (canceled)18. (canceled)19. (canceled)20. (canceled)21. (canceled)22. (canceled)23. A low-caffeine edible energy composition consisting of:caffeine in an amount from about 0.00008 g/ml to about 0.0004 g/ml;choline citrate in an amount from about 0.0004 g/ml to about 0.009 g/ml;at least two vitamins selected the group consisting of vitamin B6, vitamin B12, folic acid and combinations thereof;at least three members selected from the group consisting of N-acetyl L-tyrosine, L-phenylalanine, taurine, glucuronolactone, and combinations thereof;at least one acidulant selected from the group consisting of malic acid and citric acid and combinations thereof;at least one flavorant;Sucralose; andat least one preservative selected from the group consisting of benzoic acid derivatives, sorbic acid derivatives, EDTA and combinations thereof.24. The edible energy composition of wherein said caffeine is present in an amount from about 0.0001 g/ml to about 0.0003 g/ml.25. The edible energy composition of wherein said choline citrate is present in an amount from about 0.0008 g/ml to about 0.007 g/ml.26. The edible energy composition of wherein said N-acetyl L-tyrosine is present in an amount from about 0.001 to about 0.01 g/ml.27. The edible energy composition of wherein said L-phenylalanine is present in an amount from about 0.001 to about 0.008 g/ml.28. The edible energy composition of wherein said taurine is present in an amount from about 0.002 to about 0.016 g/ml.29. The edible energy composition ...

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Номер записи: 60
05-08-2021 дата публикации

Composition containing vegetable oil, caramel and phenolic compounds

Номер: US20210235715A1
Автор: Franciscus Johannes Henricus Maria Jansen, Jadwiga Malgorzata Bialek, Johannes Hendrikus Maria van den Broek, Parag Acharya
Принадлежит: Conopco Inc

A method for preparation of a composition in the form of an oil-in-water emulsion includes providing caramel, one or more phenolic compounds, vegetable oil and vinegar. The caramel is prepared from one or more monosaccharides and/or one or more disaccharides and water, and heated for a time period. The method includes mixing the caramel with one or more phenolic compounds with vegetable oil.

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Номер записи: 61
27-08-2015 дата публикации

Compounds, compositions, and methods for reducing or eliminating bitter taste

Номер: US20150237900A1
Автор: Daniel Lavery, David Hayashi, Jane V. Leland, Jessica Langer, Joseph Gunnet, Kambiz Shekdar, Louise Slade, Peter H. Brown, William P. Jones
Принадлежит: Chromocell Corp, Kraft Foods Group Brands LLC

The present invention provides edible compositions comprising a compound of the present invention, food products comprising such edible compositions and methods of preparing such food products. The present invention also provides methods of reducing the amount of NaCl in a food product, methods of reducing the sodium intake in a diet, and methods of reducing bitter taste in a food product.

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Номер записи: 62
09-07-2020 дата публикации

POUCHED UNIT AND METHOD OF USING SAID POUCHED UNIT

Номер: US20200216243A1
Автор: BOOD Arie
Принадлежит:

A pouched unit comprising a dose of a substance which is enveloped by a main part of a pouch made from a water soluble material, wherein the pouch comprises a secondary part made from the water soluble material, the secondary part is attached to the main part via a weaker area of the water soluble material, which weaker area is configured to allow manual separation of the secondary part from the main part, and the substance comprises a food material. 1. A pouched unit comprising a dose of a substance which is enveloped by a main part of a pouch made from a water soluble material , wherein;the pouch comprises a secondary part made from the water soluble material,the secondary part is attached to the main part via a weaker area of the water soluble material, which weaker area is configured to allow manual separation of the secondary part from the main part, andthe substance comprises a food material.2. The pouched unit according to claim 1 , wherein the pouch has a lower tensile strength at the weaker area when compared with the main part and the secondary part.3. The pouched unit according to claim 1 , wherein the secondary part extends away from the main part.4. The pouched unit according to claim 1 , wherein a message is provided on the secondary part.5. The pouched unit according to claim 4 , wherein the message comprises a text or a symbol.67.-. (canceled)8. The pouched unit according to claim 1 , wherein the secondary part comprises a flavouring for the food material.9. The pouched unit according to claim 8 , wherein the flavouring comprises a container formed by the water soluble material of the secondary part and the container holds a flavouring fluid or a flavouring powder.10. The pouched unit according to claim 9 , wherein the flavouring is a different material than the food material of the dose of substance.1112.-. (canceled)13. The pouched unit according to claim 1 , wherein the pouch is only formed by the water soluble material.14. The pouched unit ...

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Номер записи: 63
16-08-2018 дата публикации

SHELF-STABLE LIQUID BEVERAGE ENHANCER PRODUCTS

Номер: US20180228185A1
Автор: Farinella Joe, Frothingham Kathryn, Higgs John, Kang Young, Kozlowski Justin, Lynch Holly
Принадлежит: AMT Group LLC, DBA Imbibe

A liquid beverage enhancer product for a food product, including a shelf-stable and physically stable, highly concentrated liquid flavor, sweetener, and/or color solution including at least 10% non-water solvents with humectant properties including propylene glycol and optionally a non-water solvent chosen from the group consisting of glycerol, ethanol, isopropyl alcohol, propanediol, and combinations thereof, 5-90% flavors and colors, 0-70% water, 0-30% high intensity sweeteners, 0-40% sugars, and 0-40% acid, and including 0-0.10% w/w of a chemical preservative, wherein said liquid beverage enhancer product has a pH greater than 4.6. A method of enhancing a liquid beverage by adding a liquid beverage enhancer product to a food product, and enhancing the flavor and color of the food product without curdling. 1. A liquid beverage enhancer product for a food product , consisting essentially of a shelf-stable and physically stable , highly concentrated liquid flavor , sweetener , and/or color solution including at least 10% non-water solvents with humectant properties including propylene glycol and optionally a non-water solvent chosen from the group consisting of glycerol , ethanol , isopropyl alcohol , propanediol , and combinations thereof , 5-90% flavors and colors , 0-70% water , 0-30% high intensity sweeteners , 0-40% sugars , and 0-40% acid , and including 0-0.10% w/w of a chemical preservative , wherein said liquid beverage enhancer product has a pH greater than 4.6.2. The liquid beverage enhancer product of claim 1 , wherein said chemical preservative is chosen from the group consisting of sodium benzoate claim 1 , benzoic acid claim 1 , potassium sorbate claim 1 , sodium nitrite claim 1 , sodium sulfite claim 1 , sulfur dioxide claim 1 , propyl paraben claim 1 , sodium sorbate claim 1 , BHA (butylated hydroxyanisole) claim 1 , BHT (butylated hydroxytoluene) claim 1 , disodium ethylendiaminetetracetic acid (EDTA) claim 1 , and combinations thereof.3. A method ...

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Номер записи: 64
16-08-2018 дата публикации

EDIBLE ENERGY COMPOSITION WITH LOW CAFFEINE

Номер: US20180228199A1
Автор: Bhargava Manoj
Принадлежит: International IP Holdings LLC

An energy composition includes a methylated xanthine, a choline derivative, and at least one flavorant in a sufficient amount to render the energy composition palatable. The energy composition may also include vitamins, amino acids, enzymes, preservatives, and the like. 1. An edible energy composition comprising:caffeine in an amount less than 0.00045 g/ml;a choline derivative in an amount from about 0.0004 g/ml to about 0.009 g/ml; andat least one flavorant.2. The energy composition of wherein the caffeine is present in an amount from about 0.00008 g/ml to about 0.004 g/ml.3. The energy composition of wherein the caffeine is present in an amount from about 0.0001 g/ml to about 0.0003 g/ml.4. The energy composition of wherein the choline derivative is present in an amount from about 0.0008 g/ml to about 0.007 g/ml.5. The energy composition of wherein the choline derivative is present in an amount from about 0.001 g/ml to about 0.005 g/ml.6. The energy composition of wherein the choline derivative comprises citicoline.7. The energy composition of further comprising at least one amino acid or amino acid derivative.8. The energy composition of wherein the amino acids or amino acid derivatives are present in an amount from about 0.005 to about 0.05 g/ml.9. The energy composition of wherein the amino acids comprise a component selected from the group consisting of N-acetyl L-tyrosine claim 7 , L-phenylalanine claim 7 , taurine claim 7 , and combinations thereof.10. The energy composition of further comprising N-acetyl L-tyrosine in an amount from about 0.001 to about 0.01 g/ml.12. The energy composition of further comprising L-phenylalanine in an amount from about 0.001 to about 0.008 g/ml.13. The energy composition of further comprising taurine in an amount from about 0.002 to about 0.016 g/ml.14. The energy composition of further comprising vitamins in an amount from about 0.0003 g/ml to about 0.01 g/ml.15. The energy composition of further comprising a vitamin ...

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Номер записи: 65
17-08-2017 дата публикации

ADJUSTING BALANCE IN CULINARY RECIPES

Номер: US20170236068A1
Автор: Byron Donna K., DiMascio Carmine M., Pinel Florian, Winkler Timothy P.
Принадлежит:

According to one exemplary embodiment, a method for adjusting taste balance in culinary recipes is provided. The method may include receiving a template recipe, and a new recipe. The method may include determining a first taste profile corresponding with the template recipe. The method may include determining a second taste profile corresponding with the new recipe. The method may include identifying a taste to boost based on comparing the first taste profile to the second taste profile. The method may include determining a boosting ingredient from a substitution ingredients list. The method may include determining a boosting ingredient quantity based on the boosting ingredient and comparing the first taste profile to the second taste profile. The method may include determining a step alteration for the new recipe based on the boosting ingredient and the boosting ingredient quantity. 1. A processor-implemented method for adjusting taste balance in culinary recipes , the method comprising:receiving, by a processor, a template recipe having a first plurality of ingredients and a first plurality of recipe steps, and a new recipe having a second plurality of ingredients and a second plurality of recipe steps;determining a first taste profile corresponding with the received template recipe based on the first plurality of ingredients;determining a second taste profile corresponding with the received new recipe based on the second plurality of ingredients;identifying a taste to boost based on comparing the first taste profile to the second taste profile;determining a boosting ingredient from a substitution ingredients list based on the second plurality of ingredients and the identified taste;determining a boosting ingredient quantity based on the determined boosting ingredient and comparing the first taste profile to the second taste profile; anddetermining a step alteration based on the first plurality of ingredients, the first plurality of steps, the determined boosting ...

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Номер записи: 66
23-07-2020 дата публикации

AFFECTING ENJOYMENT OF FOOD

Номер: US20200229472A1
Автор: MANNE Joseph
Принадлежит:

Enjoyment of food is affected by delivering a scent to the consumer independently of the food. To deliver the scent simultaneously and independently, a separate scent delivery device is used. The method can be used to increase enjoyment of food, decrease enjoyment of food, or provide virtual reality enjoyment of food. The method can increase enjoyment of food when the food is being consumed, thus, increase food consumption by an anorexic person. The method can decrease enjoyment of food when the food is being consumed, thus, decrease consumption and help obese people eat less. 1. A scent delivery device comprising:a first element adapted to be worn on a head of a user, the first element adapted to extend over a top of the head when the user is wearing the scent delivery device;an adjustable speed fan attached to the first element, wherein the adjustable speed fan is positioned proximate a side of the head of the user when the user is wearing the scent delivery device;a second element adapted to extend from the side of the head to an area in front of a face of the user when the user is wearing the scent delivery device, the second element having a first end and a second end, the first end being attached to an outlet of the adjustable speed fan, the first end being proximate the side of the head of the user when the user is wearing the scent delivery device, and a second end adapted to be positioned proximate a nose of the user when the user is wearing the scent delivery device;a container attached to the second end of the second element, the container proximate the nose of the user when the user is wearing the scent delivery device, the container holding a desired scent;the second element being adapted to direct a flow of air from the fan to the container and to the nose of the user when the user is wearing the scent delivery device and the second end of the second element is positioned proximate the nose of the user; anda controller adapted to control the speed of ...

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Номер записи: 67
23-07-2020 дата публикации

CAPRIC ACID AND MYRISTIC ACID COMPOSITIONS FOR TREATING CONDITIONS

Номер: US20200230094A1
Автор: Asosingh Kewal, Comhair Suzy, Kirwan John
Принадлежит:

Provided herein are compositions, articles of manufacture, food products, and methods for treating certain conditions, such as fibrotic disease (e.g., asthma). For example, in certain embodiments, provided herein are food products (e.g., that are ketogenic) that contain high levels (e.g., at least 10% by weight of the food product) of capric acid (C10), myristic acid (C14), or combination thereof (e.g., as free fatty acids or as triglycerides). In other embodiments, methods are provided for receiving an order for such a food product, and shipping the food product to a subject with fibrotic disease (e.g., after receiving or verifying prescription information). In some embodiments, methods are provided of administering or providing a composition to a subject such that the subject receives at least 50 grams per day (e.g., 200 grams per day), on multiple days, of capric acid (C10), myristic acid (C14), or combination thereof. 1. A composition or an article of manufacture comprising a food product , wherein the composition or food product comprises carbohydrates , proteins , and fats , wherein at least 30% by weight of the food product comprises the fats , and wherein at least 35% by weight of the fats are capric acid (C10) , myristic acid (C14) , or a combination of the capric acid (C10) and the myristic acid (C14).2. The composition or article of claim 1 , wherein the capric acid (C10) and/or the myristic acid (C14) are provided in a form selected from the group consisting of: free fatty acids claim 1 , esters claim 1 , diglycerides claim 1 , triglycerides claim 1 , glycolipids claim 1 , and phospholipids.3. The composition or article of any of - claim 1 , wherein at least 60% by weight of the food product comprises the fats.4. The composition or article of any of - claim 1 , wherein at least 50% by weight of the fats are the capric acid (C10) claim 1 , the myristic acid (C14) claim 1 , or the combination of the capric acid (C10) and the myristic acid (C14).5. The ...

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Номер записи: 68
01-09-2016 дата публикации

Process flavours with low acrylamide

Номер: US20160249649A1
Автор: Bertus Noordam, Jan Gerrit Kortes
Принадлежит: DSM IP ASSETS BV

The present invention describes novel yeast extract, autolysed yeast and protein hydrolysate with an amount of free asparagine not higher than 1 mg/g. This yeast extract, autolysed yeast or protein hydrolysate may be advantageously used in the production of a process flavour with an amount of acrylamide not higher than 800 ppb. This process flavour is particularly suitable to be used in flavouring of food or feed.

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Номер записи: 69
06-09-2018 дата публикации

SAVOURY CONCENTRATES WITH A FLOWABLE TEXTURE BASED ON TWO STARCHES

Номер: US20180249748A1
Автор: Barbier Catherine, Gaddipati Sanyasi, Gorecka Paulina, Harttung Lara, Neuckel Fritz Wilhelm, Sharma Elena
Принадлежит: NESTEC S.A.

The invention relates to a composition in form of a flowable texture for preparing a food product, to a process for preparing a food product, and to the use of the composition for preparing a food product. In particular, the invention relates to a flowable composition comprising a first starch which is gelatinized and a second starch which is an un-gelatinized starch for preparing savoury food products such as bouillons, condiments, seasonings, sauces, gravies, stews, pan-fried dishes or soups. 1. A composition for preparing a food product , the composition comprising:water in an amount of 40 to 70% (by weight of the total composition);flavourings in an amount of 1 to 30% (by weight of the total composition);salt in an amount of 10 to 25% (by weight of the total composition);a first starch, which is a gelatinized modified starch or a gelatinized waxy rice starch or a combination thereof;a second starch, which is an un-gelatinized starch in an amount of 3 to 9% (by weight of the total composition); andwherein the composition is not a gel and has a flowable texture with a viscosity in the range of 15 to 120 Pa·s at a shear rate of 1 s-1 at 25° C.2. The composition according to claim 1 , wherein the amount of the gelatinized starch is in the range of 1.5 to 5% (by weight of the total composition).3. The composition according to claim 1 , wherein the modified starch is a physically modified starch.4. The composition according to claim 3 , wherein the physically modified starch is selected from the group consisting of physically modified waxy corn starch claim 3 , physically modified tapioca starch claim 3 , physically modified potato starch and combinations thereof.5. The composition according to claim 1 , wherein the un-gelatinised starch is selected from the group consisting of un-gelatinized physically modified starch claim 1 , un-gelatinized native starch and combinations thereof.6. The composition according to claim 1 , wherein the composition further comprises fat ...

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Номер записи: 70
23-09-2021 дата публикации

FLAVORED WHISTLE

Номер: US20210295812A1
Автор: Pilkvist Marc
Принадлежит:

The present invention relates to a whistle and mouthpiece for a whistle and method of manufacturing that provides a flavored composition in the whistle mouthpiece material that the wearer can taste to make the use of the whistle more bearable over the course of its long use. A flavorant is infused within the thermoplastic material, which is dissolved to release flavor and allow the user to enjoy for a prolonged period of time. The method of manufacturing involves infusing flavorant within the thermoplastic material of the whistle mouthpiece. 1) A method of producing a flavored whistle and mouthpiece , comprising the steps of:preparing a thermoplastic material in molten form;adding a flavoring agent to said thermoplastic material;forming said thermoplastic material into a whistle.2) A whistle and mouthpiece , comprising:a whistle; said whistle and mouthpiece comprising a thermoplastic material;a flavoring agent infused within said thermoplastic material. The present invention relates to whistles utilized in most sporting events that an official, coach or umpire utilizes to call attention to a foul, time out, interruption or other similar event. Whistles are also commonly utilized by police officers in directing traffic, calling out attention or other related occurrences. More specifically, the present invention pertains to a mouth type whistle and a method of making the same that involves infusing flavorants therein for improved taste over the course of prolonged use.Whistles are utilized in many different settings and for different applications. Some whistles are used by coaches in conducting practices, while others are for use by officials and umpires during an athletic contest or event. Still others are used by police directing traffic or as an alert. The whistle serves a primary function in this setting: to direct attention to them, and arguably more importantly, for preventing a contest to continue, players to continue, or traffic to continue on when they should ...

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Номер записи: 71
27-11-2014 дата публикации

Method for making cheese

Номер: US20140348978A1
Автор: Erik Hoeier, Fergal Rattray, Kirsten Kastberg Moeller, Yiva Ardoe
Принадлежит: Chr Hansen AS, KOBENHAVNS UNIVERSITET

The present invention relates to a method for producing cheese with good flavour, especially low-salt cheese by using a lactic acid bacteria (LAB) starter culture which is glutamate decarboxylation (GAD) negative. The method may additionally involve inoculating the milk substrate with a GAD-negative Lb. helveticus strain having a high lytic and peptidolytic activity, which further releases glutamate into the milk Additional application of camel chymosin reduces bitterness.

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Номер записи: 72
14-09-2017 дата публикации

Condiment Packages

Номер: US20170259980A1
Автор: Merritt Alyse Nicole
Принадлежит:

A condiment package is formed from two leaves of foil material. A spout is formed either from the underlying material of the foil or is made from another piece of material and attached to the portion of the foil materials. The package is a dual design such that two containers are attached along a separable barrier. Spouts are located between the two containers, at the ends thereof, diagonally, or at multiple spots thereon. 1. A condiment package comprising: a first leaf of material attached to', 'a second leaf of material and', 'a first spout affixed thereto., 'a first container constructed from'}2. The condiment package of claim 1 , wherein the first spout further comprises:an integrally shaped spout.3. The condiment package of claim 1 , wherein the first spout further comprises:a spout formed from material distinct from the first and second leaf4. The condiment package of claim 1 , further comprising:a spout hiding portion.5. The condiment package of claim 1 , further comprising:a weakly attached portion of the first and second leaves.6. The condiment package of claim 1 , further comprising:a second container attached thereto having a second spout.7. The condiment package of claim 1 , further comprising:a second container attached thereto having a spout portion integral with the first spout.8. The condiment package of claim 1 , further comprising:a second container attached thereto having a second spout at a diagonally offset side from a first spout.9. The condiment package of claim 1 , further comprising:a second container attached thereto having a second spout on the same side of the second container as a symmetric side of the first container has its first spout.10. The condiment package of claim 1 , further comprising:a second container attached thereto having a third spout at a first end, a fourth spout at a second end whilst the first container has a second spout on an opposite side of the first container where the first spout resides.11. The condiment ...

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Номер записи: 73
22-08-2019 дата публикации

HIGHLY SOLUBLE STEVIA SWEETENER

Номер: US20190254317A1
Автор: GARCES ORTEGA Monica Moralma, JOHNSON Marquita L., MARKOSYAN Avetik, PURKAYASTHA Siddhartha
Принадлежит:

A method for making highly soluble Stevia sweetener compositions is described. The resulting sweetener compositions readily provide high concentration solutions, and also possess superior taste qualities. The compositions can be used as sweeteners, sweetness enhancers, and flavor enhancers in foods, beverages, cosmetics and pharmaceuticals. 1. A method for producing a high solubility Stevia sweetener comprising the steps of:A) providing a first Stevia sweetener;B) providing a second Stevia sweetener that is different from the first Stevia sweetener;C) providing water;D) mixing the water and first and second Stevia sweeteners to make a mixture;E) increasing the temperature of the mixture by a gradient method to make a solution;F) holding the solution at an elevated temperature;G) decreasing the temperature of the solution by a gradient method to obtain a high stability and high concentration Stevia sweetener solution; andH) spray drying the high stability and high concentration Stevia sweetener solution, to provide the high solubility Stevia sweetener.2. The method of wherein the first Stevia sweetener is selected from the group consisting of: Stevioside claim 1 , Rebaudioside A claim 1 , Rebaudioside B claim 1 , Rebaudioside C claim 1 , Rebaudioside D claim 1 , Rebaudioside E claim 1 , Rebaudioside F claim 1 , Steviolbioside claim 1 , Dulcoside A claim 1 , Rubusoside claim 1 , or other glycoside of steviol claim 1 , and a mixture thereof.3. The method of wherein the second Stevia sweetener is selected from the group consisting of: Stevioside claim 1 , Rebaudioside A claim 1 , Rebaudioside B claim 1 , Rebaudioside C claim 1 , Rebaudioside D claim 1 , Rebaudioside E claim 1 , Rebaudioside F claim 1 , Steviolbioside claim 1 , Dulcoside A claim 1 , Rubusoside claim 1 , or other glycoside of steviol claim 1 , and a mixture thereof.4. The method of wherein a ratio of the first and second Stevia sweeteners is about 99:1 to 1:99 claim 1 , preferably about 50:50 to 95:5 ...

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Номер записи: 74
29-08-2019 дата публикации

Apparatus for manufacturing grilled seaweed and method for manufacturing grilled seaweed

Номер: US20190261663A1
Автор: Chang Yong Lee, Dae Ik Kang, Eun Soo KWAK, Joo Dong Park, Tae Hyeong Kim, Young Sub Choi
Принадлежит: CJ CHEILJEDANG CORP, CJ SEAFOOD CORP

Disclosed is an apparatus and method for manufacturing a grilled seaweed. The apparatus includes a grilling unit having a first housing with a first inlet opening and a first outlet opening which communicate with each other; a first conveyor for transferring a sheet of seaweed from the first inlet opening to the first outlet opening; a first heating source installed over the first conveyor to discharge a flame onto a top surface of the seaweed being transferred by the first conveyor; and a second heating source installed on both sides of a lower portion of the first conveyor to apply a flame onto a bottom surface of the seaweed being transferred by the first conveyor.

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Номер записи: 75
05-10-2017 дата публикации

GAS SOURCE WITH AROMA COMPONENT FOR USE IN BEVERAGE MAKING

Номер: US20170280750A1
Автор: Arnaud Jean-Paul, Carlson Jennifer Caitlin, Elmer Matthew, Given, JR. Peter S., Leake Luther Hildebrand
Принадлежит: Bedford Systems LLC

Systems, methods and cartridges for carbonating or otherwise dissolving gas and an aroma component in a precursor liquid, such as water, to make a beverage. A gas source and aroma component can be provided in a cartridge which is used to generate gas that is dissolved into the precursor liquid. The gas source can be a charged zeolite material having adsorbed gas, and the aroma component can include encapsulated particles of aroma materials. 1. A cartridge for use by a beverage making machine to make a beverage , comprising:a container including a first sealed chamber;a fluid activated gas source material disposed in the first chamber, the gas source material being a solid molecular sieve; andan aroma component associated with the first chamber;wherein the container includes an inlet portion configured to receive a fluid into the first chamber, and an outlet portion configured to release a combination of a gas and the aroma component.2. The cartridge of claim 1 , wherein the aroma component is configured to be released when exposed to the fluid.3. The cartridge of claim 2 , wherein the aroma component is encapsulated in a polysaccharide.4. The cartridge of claim 1 , wherein the aroma component is encapsulated in a water-soluble material.5. The cartridge of claim 4 , wherein the aroma component is encapsulated in at least one of a gelatin claim 4 , a food-grade water-soluble polymer claim 4 , a water-soluble gum claim 4 , a starch claim 4 , a polysaccharide claim 4 , a hydrocolloid claim 4 , a dextrin claim 4 , or a protein.6. The cartridge of claim 4 , wherein exposure of the water-soluble material to the fluid causes a release of the encapsulated aroma component.7. The cartridge of claim 1 , wherein the aroma component includes at least one of a natural perfume claim 1 , an essential oil claim 1 , a fruit essence claim 1 , a natural flavoring material claim 1 , or a synthetic flavoring material.8. The cartridge of claim 1 , further comprising a second sealed chamber ...

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Номер записи: 76
05-09-2019 дата публикации

DEVICE FOR ADSORBING ODOURS

Номер: US20190269813A1
Автор: DUGAY Jose, Fromantin Isabelle, Le Meur Jean-François, Semetey Vincent, Thuleau Aurélie
Принадлежит:

The invention relates to a device for adsorbing odours comprising an absorbent layer and an adsorbent layer, said adsorbent layer being provided with a material permeable to volatile organic compounds (VOCs) and an adsorbent particulate filler comprising at least one spice. Such a device is particularly useful for adsorbing and masking body odours. 1. A device for adsorbing odours comprising an absorbent layer and an adsorbent layer , said adsorbent layer being provided with a material permeable to volatile organic compounds (VOCs) and an adsorbent particulate filler comprising at least one spice.2. The device for adsorbing odours according to claim 1 , wherein at least one spice is selected from cinnamon claim 1 , turmeric and clove.3. The device for adsorbing odours according to claim 1 , said device being capable of adsorbing body odours.4. The device for adsorbing odours according to claim 1 , wherein the particulate filler has an average particle size comprised between 700 and 900 μm.5. The device for adsorbing odours according to claim 1 , comprising between 00.5 and 5 g claim 1 , of spices per 100 cmof VOC-permeable material.6. The device for adsorbing odours according to claim 1 , wherein the VOC-permeable material is a woven or non-woven fabric.7. The device for adsorbing odours according to claim 1 , wherein the VOC-permeable material is selected from nylon claim 1 , cotton claim 1 , linen claim 1 , viscose claim 1 , polyethylene claim 1 , polypropylene or polyester.8. The device for adsorbing odours according to claim 1 , wherein the VOC-permeable material has geometric shapes claim 1 , in which the adsorbent particulate filler is able to be contained.9. The device for adsorbing odours according to claim 1 , wherein the absorbent layer comprises at least one permeable or semi-permeable material.10. The device for adsorbing odours according to claim 1 , further comprising a protective layer claim 1 , sandwiched between the absorbent layer and the adsorbent ...

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Номер записи: 77
12-09-2019 дата публикации

COMPOUNDS THAT MODULATE CALCIUM-SENSING RECEPTOR ACTIVITY FOR MODULATING KOKUMI TASTE AND PET FOOD PRODUCTS CONTAINING THE SAME

Номер: US20190274334A1
Автор: Fine Richard Masten, Gibbs Matthew Ronald, Klebansky Boris, McGrane Scott Joseph, Skiles Jerry Wallace
Принадлежит: MARS, INCORPORATED

A flavor composition comprising at least one compound that modulates, increases and/or enhances the activity of a calcium-sensing receptor that can be used to enhance the kokumi taste and/or palatability of pet food products is described herein. Also disclosed herein are methods for identifying said compounds. 128-. (canceled)30. (canceled)31. A food product comprising the flavor composition of claim 29 , wherein the flavor composition is present in an amount effective to increase a kokumi taste of the food product claim 29 , as determined by a panel of taste testers.32. A food product comprising the flavor composition of claim 29 , wherein the flavor composition is present in an amount effective to increase the palatability of the food product claim 29 , as determined by a panel of taste testers.33. The food product of claim 31 , wherein the flavor composition is present at a concentration of from about 1 pM to about 10 M claim 31 , from about 1 pM to about 1 M claim 31 , from about 0.0001% to about 10% w/w claim 31 , from about 0.001% to about 5% w/w claim 31 , or from about 0.01% to about 1% w/w in the food product.34. The food product of claim 31 , wherein the food product comprises a pet food product.35. The food product of claim 34 , wherein the pet food product is a feline pet food product or a canine pet food product.36. The food product of claim 34 , wherein the pet food product is a wet pet food product.37. The food product of claim 34 , wherein the pet food product is a dry pet food product.38. A method of increasing a kokumi taste intensity in a food product comprising admixing a food product with the flavor composition of claim 29 , wherein the flavor composition is present in an amount effective to increase a kokumi taste of the food product claim 29 , as determined by a panel of taste testers.39. The method of claim 38 , wherein the flavor composition is present at a concentration of from about 1 pM to about 10 M claim 38 , from about 1 pM to about 1 ...

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Номер записи: 78
22-10-2015 дата публикации

Composition for preventing alzheimer's disease, containing purple bamboo salt, and method for preparing purple bamboo salt

Номер: US20150297664A1
Автор: Jeong Yong Cho, JinRui ZHU, Kyung Sik Ham, Promyo KITIONG, Sun Young PARK
Принадлежит: Industry Academic Cooperation Foundation of Mokpo National University

Provided is a functional composition for preventing an Alzheimer's disease, in which the composition includes heat-treated salt that is heat-treated at 800° C. to 1200° C. as an effective component and other pharmaceutically or sitologically acceptable components. The composition can prevent an Alzheimer's disease by effectively blocking the cause path of an Alzheimer's disease in a human body.

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Номер записи: 79
03-09-2020 дата публикации

Steviol Glycosides, Their Compositions and Their Purification

Номер: US20200277322A1
Автор: CHATURVEDULA VENKATA SAI PRAKASH, Higiro Juvenal, MARKOSYAN Avetik, Prakash Indra
Принадлежит:

The present invention relates generally to steviol glycosides, as well as compositions comprising such steviol glycosides. The present invention further extends to methods of preparing and purifying such steviol glycosides and methods for enhancing the flavor or sweetness of consumables using these steviol glycosides and compositions. The present invention extends to consumables comprising steviol glycosides, where the such steviol glycosides are present in a concentration at or below their sweetness recognition threshold, and wherein such steviol glycosides enhance the sweetness of the consumable. 187.-. (canceled)90steviaStevia rebaudiana. The composition of claim 89 , further comprising steviol glycosides selected from the group consisting of a commercially available extract; steviol glycosides prepared from plant material of the Bertoni plant claim 89 , the by-product of another isolation and purification processes of steviol glycosides claim 89 , stevioside claim 89 , rebaudioside A claim 89 , rebaudioside C claim 89 , dulcoside A claim 89 , rubusoside claim 89 , steviolbioside claim 89 , rebaudioside B claim 89 , rebaudioside D claim 89 , rebaudioside F claim 89 , and combinations thereof.91. The composition of claim 89 , further comprising at least one additional sweetener.92. The composition of claim 91 , wherein the at least one additional sweetener is selected from the group consisting of sucrose claim 91 , fructose claim 91 , glucose claim 91 , high fructose corn syrup claim 91 , xylose claim 91 , arabinose claim 91 , rhamnose claim 91 , erythritol claim 91 , xylitol claim 91 , mannitol claim 91 , sorbitol claim 91 , inositol claim 91 , AceK claim 91 , aspartame claim 91 , neotame claim 91 , sucralose claim 91 , saccharine claim 91 , naringin dihydrochalcone (NarDHC) claim 91 , neohesperidin dihydrochalcone (NDHC) claim 91 , rubusoside claim 91 , mogroside IV claim 91 , siamenoside I claim 91 , mogroside V claim 91 , trilobatin and combinations thereof.93 ...

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Номер записи: 80
19-10-2017 дата публикации

METHODS AND COMPOSITIONS FOR AFFECTING THE FLAVOR AND AROMA PROFILE OF CONSUMABLES

Номер: US20170295833A1
Автор: "BROWN PATRICK OREILLY", Cohn Elysia, Fraser Rachel, Holz-Schietinger Celeste, Karr Jessica
Принадлежит:

This document relates to food products containing highly conjugated heterocyclic rings complexed to an iron ion and one or more flavor precursors, and using such food products to modulate the flavor and/or aroma profile of other foods. The food products described herein can be prepared in various ways and can be formulated to be free of animal products. 130-. (canceled)31. A ground beef-like food product , comprising:a) 0.1%-5% by weight of a heme-containing protein;b) a compound selected from glucose, ribose, fructose, lactose, xylose, arabinose, glucose-6-phosphate, maltose, and galactose, and mixtures of two or more thereof;c) at least 10 mM of a compound selected from cysteine, cystine, thiamine, methionine, and mixtures of two or more thereof; andd) one or more plant proteins,wherein the ground beef-like food product contains no animal product;wherein cooking the ground beef-like food product results in the production of at least two volatile compounds which have a beef-associate aroma.32. The ground beef-like food product of claim 31 , wherein the heme-containing protein is a globin.33. The ground beef-like food product of claim 31 , wherein the heme-containing protein comprises an amino acid sequence having at least 80% sequence identity to a polypeptide set forth in SEQ ID NOs. 1-26.34. The ground beef-like food product of claim 31 , further comprising one or more of inosine claim 31 , inosine monophosphate (IMP) claim 31 , guanosine claim 31 , guanosine monophosphate (GMP) claim 31 , and adenosine monophosphate (AMP).35. The ground beef-like food product of claim 31 , further comprising one or more of beta-carotene claim 31 , alpha-tocopherol claim 31 , caffeic acid claim 31 , propyl gallate claim 31 , and epigallocatechin gallate.36. The ground beef-like food product of claim 31 , further comprising one or more of a vegetable oil claim 31 , an algal oil claim 31 , sunflower oil claim 31 , corn oil claim 31 , soybean oil claim 31 , palm fruit oil claim 31 , ...

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Номер записи: 81
19-10-2017 дата публикации

All-Natural Bitterness-Reducing Flavor System

Номер: US20170295834A1
Автор: LaCroix Alexander
Принадлежит:

The present invention relates to a flavor system comprised of plant-derived sweeteners, including from and , that when added to a mixture of L-Tyrosine, Acetyl-L-Carnitine, Alpha GPC, Huperzia Serrate PE, Phosphatidylserine, Vinpocetine, Vitamin B-12, Vitamin B-9, and Caffeine Anhydrous, neutralizes the bitterness of said mixture in aqueous form. 1. A flavor system comprised of plant-derived sweeteners including Stevia and Thaumatin, that when added to a mixture of L-Tyrosine, Acetyl-L-Carnitine, Alpha GPC, Huperzia Serrate PE, Phosphatidylserine, Vinpocetine, Vitamin B-12, Vitamin B-9, and Caffeine Anhydrous, neutralizes bitterness typically perceived during the consumption of said mixture in aqueous solution. This application claims priority to U.S. Provisional Application No. 62/259,709, filed Nov. 25, 2015, the disclosure of which is incorporated herein by reference in its entirety.The present invention relates to a novel composition of plant-derived sweeteners, the composition having a particular ratio of derivatives from the andEnergy drinks (commonly composed of caffeine, B-vitamins and amino acids with added flavors) have grown increasingly popular as a means of cognitive enhancement. However, because energy drinks' cognitive benefits are only tangential (enhancing only alertness directly, and cognitive functions such as focus and memory indirectly), nootropics (herbally-derived substances that directly enhance cognitive functions such as focus and memory) are contemplated by the present inventor as additives to drinks promoting cognitive enhancement. Nootropics, although effective cognitive enhancers, are bitter, creating the need for a mechanism by which they can be rendered palatable.The present invention consists of a flavor system comprised of plant-derived sweeteners including Stevia and Thaumatin, that when added to a mixture of L-Tyrosine, Acetyl-L-Carnitine, Alpha GPC, Huperzia Serrate PE, Phosphatidylserine, Vinpocetine, Vitamin B-12, Vitamin B-9, ...

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Номер записи: 82
20-10-2016 дата публикации

MARINADE FOR TUMBLING A MEAT PRODUCT

Номер: US20160302460A1
Автор: HAINDL Rudolf, MANDL Hans
Принадлежит: Hama Foodservice GesmbH

A marinade for tumbling a meat product, with water and salt as ingredients, the marinade comprising a milk-based ingredient and gelatine; the marinade may further comprise starch and plum extract. The invention also describes a method for manufacturing a meat product by tumbling, with the steps of comminuting the meat into pieces, introducing the comminuted meat pieces into a tumbling device, introducing a marinade of the invention into the tumbling device onto the comminuted meat pieces, and tumbling the meat pieces in the marinade by rotating the tumbling device. Also claimed is a meat product which comprises at least one meat piece and a marinade of the invention absorbed in the meat piece. 1. A marinade for tumbling a meat product , with the ingredients water and salt , characterized in that the marinade further contains a milk-based ingredient and gelatin.2. The marinade according to claim 1 , wherein the marinade contains starch claim 1 , preferably based on corn.3. The marinade according to claim 1 , wherein the milk-based ingredient is cream.4. The marinade according to claim 1 , wherein the marinade contains a fruit extract with a proportion of sorbitol of over 10% by weight.5. The marinade according to claim 4 , wherein the fruit extract is a plum extract with a proportion of sorbitol of over 13% by weight.6. The marinade according to claim 1 , wherein the marinade contains a rosemary extract.7. The marinade according to claim 1 , wherein the proportion of water is between 50% and 80% by weight claim 1 , preferably between 60% and 70% by weight.8. The marinade according to claim 1 , wherein the proportion of salt is between 1% and 6% by weight claim 1 , preferably between 2% and 3.5% by weight.9. The marinade according to claim 2 , wherein the proportion of starch is between 1% and 5% by weight claim 2 , preferably between 1.5% and 3% by weight.10. The marinade according to claim 4 , wherein the proportion of fruit extract claim 4 , preferably plum extract ...

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Номер записи: 83
19-10-2017 дата публикации

STEVIA COMPOSITION, PRODUCTION METHOD AND USES

Номер: US20170298460A1
Автор: MARKOSYAN Avetik
Принадлежит:

compositions are prepared from Bertoni extracts. The compositions are able to provide a superior taste profile and can be used as sweeteners, sweetness enhancers, flavors, flavor enhancers in foods, beverages, cosmetics and pharmaceuticals. 1. A process for producing a steviol glycosides composition , comprising the steps of:providing a solution containing at least two glycosides of steviol;providing at least one resin capable of adsorbing steviol glycosides;contacting the resin with solution containing at least two glycosides of steviol to obtain a resin with at least one steviol glycoside adsorbed onto resin;eluting the resin to obtain a steviol glycosides composition comprising at least one steviol glycoside.2steviaStevia rebaudiana. A sweetener composition comprising steviol glycosides composition made by the process of claim 1 , and an additional sweetening agent selected from the group consisting of: extract claim 1 , steviol glycosides claim 1 , stevioside claim 1 , rebaudioside A claim 1 , rebaudioside B claim 1 , rebaudioside C claim 1 , rebaudioside D claim 1 , rebaudioside E claim 1 , rebaudioside F claim 1 , rebaudioside M claim 1 , rebaudioside N claim 1 , rebaudioside O claim 1 , dulcoside A claim 1 , steviolbioside claim 1 , rubusoside claim 1 , other steviol glycosides found in Bertoni plant and mixtures thereof claim 1 , glycosylated steviol glycosides claim 1 , Luo Han Guo extract claim 1 , mogrosides claim 1 , glycosylated mogrosides claim 1 , high-fructose corn syrup claim 1 , corn syrup claim 1 , invert sugar claim 1 , fructooligosaccharides claim 1 , inulin claim 1 , inulooligosaccharides claim 1 , coupling sugar claim 1 , maltooligosaccharides claim 1 , maltodextins claim 1 , corn syrup solids claim 1 , glucose claim 1 , maltose claim 1 , sucrose claim 1 , lactose claim 1 , aspartame claim 1 , saccharin claim 1 , sucralose claim 1 , sugar alcohols claim 1 , and a combination thereof.3. A flavor composition comprising a steviol glycosides ...

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Номер записи: 84
18-10-2018 дата публикации

GELATIN AND COMPRESSION BINDER FOR USE IN ORAL ADHERING DISCS

Номер: US20180296466A1
Автор: Haley Jeffrey T.
Принадлежит: OraHealth Corp.

The disclosure provides a bi-layer, pressed particles, adhering troche, comprising, (a) a first layer of pressed particles comprising an ingredient to be released; (b) a second, adhesive layer of pressed particles comprising a mixture of at least 80% by weight gelatin particles and 1-15% by weight compression binder particles so that the gelatin particles have a greater tensile strength from one to another than if the gelatin particles had been pressed without the binder; wherein the troche has a first non-adhesive side and a second adhesive side; wherein the troche is at least 5 mm in two dimensions; and wherein the troche adhered in a mouth dissolves without smearing or breaking apart. 1. A bi-layer , pressed particles , adhering troche , comprising:(a) a first layer of pressed particles comprising an ingredient to be released;(b) a second, adhesive layer of pressed particles comprising a mixture of at least 80% by weight gelatin particles and 1-15% by weight compression binder particles so that the gelatin particles have a greater tensile strength from one to another than if the gelatin particles had been pressed without the binder;wherein the troche has a first non-adhesive side and a second adhesive side;wherein the troche is at least 5 mm in two dimensions; andwherein the troche adhered in a mouth dissolves without smearing or breaking apart.2. The adhering troche of claim 1 , wherein at least 80% of the particles of gelatin in the adhesive layer have a size in the range of 150 microns to 600 microns.3. The adhering troche of claim 1 , wherein the mixture of gelatin and compression binder are first mixed dry.4. The adhering troche of claim 3 , wherein the dry mixing further comprises dry granulation.5. The adhering troche of claim 1 , wherein the mixture of compression binder and gelatin are first mixed by a wet granulation process.6. The adhering troche of claim 5 , wherein the mixture formed by wet granulation is dried into granules.7. The adhering troche of ...

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Номер записи: 85
02-11-2017 дата публикации

COMPOSITIONS AND PROCESSES FOR PRODUCING YOGURT-LIKE FOODSTUFFS WITHOUT USE OF DAIRY PRODUCTS

Номер: US20170311638A1
Автор: Davis Stephen, McGregor Andrea
Принадлежит:

A formula and process for producing a yogurt-like experience in a non-dairy alternative foodstuff. The non-dairy yogurt alternative provides significant servings of fruits and vegetables in a format that is free from nuts or soy. The formula and process of the present disclosure yield a shelf-stable, freeze-thaw stable, ready to eat non-dairy yogurt alternative foodstuff. 1. A process for making a non-dairy foodstuff , the process comprising:a) adding a protein ingredient to heated water in a vessel to create a first mix;b) hydrating the first mix under shear;c) adding a texturing ingredient to the first mix in the vessel and mixing to form a second mix;d) adding coconut ingredient to the second mix and mixing to form a third mix;e) adding at least one of a fruit ingredient or a vegetable ingredient, or a combination thereof, each in the form selected from puree, juice, semi-solids, and combinations thereof, and citric acid ingredient and mixing to form a final mix; andf) mixing the final mix until all ingredients are fully incorporated to form the non-dairy foodstuff, wherein the non-dairy foodstuff has a texture and mouth feel substantially similar to yogurt.2. The process of claim 1 , further comprising:adding at least one of coloring ingredient or flavoring ingredient to the final mix of step e).3. The process of claim 2 , further comprising:homogenizing the foodstuff;pasteurizing the foodstuff; andpackaging the foodstuff into one or more poly tubes.4. The process of claim 3 , further comprising:cooling the foodstuff.5. The process of wherein the vessel is a batch tank.6. The process of wherein the vessel is a cook kettle connected to a liquefier claim 1 , and at least some of the mixing is performed by recirculating said mixes between the cook kettle and the liquefier.7. The process of wherein the protein ingredient is a gluten-free and soy-free vegetable protein.8. The process of wherein the protein ingredient is selected from chia seeds flour claim 7 , pea ...

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Номер записи: 86
19-11-2015 дата публикации

Orally Ingested or Topically Applied Skin Health and Nutrition Product

Номер: US20150328139A1
Автор: Keith Marz
Принадлежит: Individual

A skin health and nutrition product that is comprised of a formulation of ingredients that can be orally ingested or topically applied. When orally ingested, or when topically applied, the product can aid in improving the health and appearance of a person's skin and provide general nutrition benefits. The product is designed to improve the quality of a person's skin from both oral ingestion and topical applications.

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Номер записи: 87
08-11-2018 дата публикации

Spherical ingredient-containing topping condiment

Номер: US20180317533A1
Автор: Masaki OHIKE
Принадлежит: Mizkan Co Ltd, Mizkan Holdings Co Ltd

A spherical ingredient-containing topping condiment includes on a wet basis: (A) 1 to 50% by weight of a 4-mesh-pass to 16-mesh-on ingredient comprising a spherical ingredient; and (B) 0.1 to 50% by weight of a 16-mesh-pass to 100-mesh-on ingredient. An amount of the spherical ingredient is 10 to 100% by weight in the ingredient (A) and 3.0% by weight or more in the condiment. The spherical ingredient has a repose angle α of 20°<α<45° determined with tan α=H/r. The condiment has a viscosity of 600 to 8,500 mPa·s as determined by a B-type viscometer and a viscosity of 6 to 25 cm at a measurement temperature of 20° C. for a measurement time of 30 seconds as determined by a Bostwick viscometer.

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Номер записи: 88
16-11-2017 дата публикации

AMINO ACID CONTAINING GLYCOSYLATION COMPOSITION DERIVED FROM RICE, AND A METHOD OF PRODUCING THE SAME

Номер: US20170325491A1
Автор: KUMAZAWA Masazumi, TAKAI Yoichiro
Принадлежит: TAKAI FOODS LTD.

The purpose of the present invention is to continuously and inexpensively provide an amino acid containing glycosylation composition from rice. The method for producing an amino acid containing glycosylation composition derived from rice according to the present invention is characterized by comprising: 1. An amino acid containing glycosylation composition , which is obtained by a method comprising:a step of compressing and kneading rice powder or rice grains within a cylinder by using an extruder to break an α-1,4 bond in starch, and, a step of breaking the α-1,4 bond in starch and/or an α-1,6 bond in starch by adding an enzyme into the cylinder.2. The amino acid containing glycosylation composition according to claim 1 , which is obtained by said method claim 1 , and said method further comp rising:a step of adding water to the rice powder or rice grains as a preparation.3. The amino acid containing glycosylation composition according to claim 1 , wherein the enzyme is a diastatic enzyme or a proteolytic enzyme.4. The amino acid containing glycosylation composition according to claim 3 , wherein the diastatic enzyme is at least one of β-amylase claim 3 , glucoamylase claim 3 , or a transglucosidase.5. The amino acid containing glycosylation composition according to claim 3 , wherein the proteolytic enzyme is a protease.6. The amino acid containing glycosylation composition according to claim 1 , wherein the extruder is a tandem type of extruder.7. The amino acid containing glycosylation composition according to claim 1 , wherein the tandem type of extruder is a three-stage comprising an upper cylinder claim 1 , a middle cylinder and a lower cylinder claim 1 , and a temperature of the cylinder drops down according to from the upper cylinder to the lower cylinder.8. The amino acid containing glycosylation composition according to claim 1 , which is obtained from rice comprising a sugar made by a monosaccharide claim 1 , a disaccharide claim 1 , a trisaccharide and ...

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Номер записи: 89
17-10-2019 дата публикации

Edible Energy Composition with Low Caffeine

Номер: US20190313685A1
Автор: Manoj Bhargava
Принадлежит: International IP Holdings LLC

An energy composition includes a methylated xanthine, a choline derivative, and at least one flavorant in a sufficient amount to render the energy composition palatable. The energy composition may also include vitamins, amino acids, enzymes, preservatives, and the like.

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Номер записи: 90
15-11-2018 дата публикации

METHODS, COMPOSITIONS, AND KITS FOR PREPARING A MEAL

Номер: US20180325150A1
Автор: Hammond Jane
Принадлежит: Bountiful Eye, LLC

The present disclosure provides methods and compositions for preparing a meal, an enclosure including multiple packets, meal kits, and a self-service machine for selecting a meal. The disclosure provides healthy meals that are easy to prepare and provide variety. Furthermore, the meals are well-suited for delivery to needy individuals because they are individually packaged, easy-to-prepare, and can have long shelf life and contain healthy ingredients. 1. A method for preparing a meal , comprising:a) selecting, from a first set of packets, a spice-vegetable packet comprising a pre-portioned amount of one or more spices and a pre-portioned amount of one or more vegetables, wherein each packet of the first set of packets is a sealed packet comprising a different mixture of one or more spices and one or more vegetables, wherein the vegetables are whole vegetables or sliced vegetables having a volume of at least 1/20 the volume of the corresponding whole vegetable, and wherein the one or more vegetables have been air dried and/or have not been subjected to a temperature below 0° C.;b) selecting, from a second set of sealed packets, a carbohydrate packet comprising a pre-portioned amount of one or more sources of carbohydrates wherein each packet of the second set of packets comprises a different source of carbohydrates;c) combining the contents of the selected spice-vegetable packet and the contents of the selected carbohydrate packet into a volume of water to form a mixture; andd) heating the mixture under conditions to cook the mixture for no more than 5 minutes in a microwave oven and allowing to sit in a closed container for no less than 5 minutes thereafter, thereby preparing the meal.2. The method of claim 1 , wherein the meal is prepared by combining no more than 2 total packets and wherein the first set of packets comprises at least 3 packets with different mixtures of one or more spices and one or more vegetables and the second set of packets comprises at least ...

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Номер записи: 91
30-11-2017 дата публикации

Seasoned food product and method

Номер: US20170339988A1
Автор: Dennis Lonergan
Принадлежит: Potandon Produce LLC

A packaged food product with a seasoning disk is provided. The food product includes potatoes. The seasoning disk includes seasoning and fat that is in solid form at the food product's anticipated normal storage temperature. The fat includes milkfat.

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Номер записи: 92
05-11-2020 дата публикации

Stevia-containing beverage

Номер: US20200345041A1
Автор: Makoto Nakajima, Yasuyuki Kobayashi
Принадлежит: Suntory Holdings Ltd

Beverages having an improvement in continuity of aftertaste caused by Rebaudioside D (RebD) and Rebaudioside M (RebM) and methods of production thereof. A content (A) of catechin compound(s) in beverages is adjusted to within a certain range, a total content (B) of RebM and/or RebD in beverages is adjusted to within a certain range, and B/A is adjusted to within a certain range.

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Номер записи: 93
21-12-2017 дата публикации

"Gentle Touch" Modified Atmosphere Meat Packaging System and Method of Packaging Meat

Номер: US20170360055A1
Автор: Chad RILEY, Michael Swanson, Patrick Huebner
Принадлежит: JBS USA Holdings Inc

The present invention relates in general to the field of packaged meat product, and more specifically, to a modified atmosphere meat packaging system and method of packaging meat product. The modified atmosphere meat packaging system and method comprises a lid-stock container with a reduced-volume headspace configured to contain a modified atmosphere consisting of carbon dioxide and nitrogen. Spices, salts, rubs and seasonings may be further placed on the meat product to add flavor and mask a myoglobin state during long periods of shipping, storage and retail display. An impermeable gaseous barrier is configured to “gently touch” the meat product to prevent movement inside the meat packaging system and maintain an attractive appearance to consumers. The purpose of the invention is to provide a packaged meat product that appears freshly cut and wrapped straight from the butcher at a local meat market as opposed to a centralized packaging facility.

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Номер записи: 94
21-11-2019 дата публикации

STEVIA COMPOSITION

Номер: US20190350241A1
Автор: MARKOSYAN Avetik
Принадлежит:

Stevia compositions are prepared from steviol glycosides of Bertoni. The compositions are able to provide a superior taste profile and can be used as sweetness enhancers, flavor enhancers and sweeteners in foods, beverages, cosmetics and pharmaceuticals. 24-. (canceled)5. The stevia composition of claim 1 ,the composition comprising a mixture of rebaudioside A and rebaudioside B at a ratio of about 5%:95% to about 95%:5% (w/w).67-. (canceled)8Stevia rebaudiana. A sweetener composition comprising the stevia composition of and an additional sweetening agent selected from the group consisting of: stevia extract claim 1 , steviol glycosides claim 1 , stevioside claim 1 , rebaudioside A claim 1 , rebaudioside C claim 1 , rebaudioside D claim 1 , rebaudioside E claim 1 , rebaudioside F claim 1 , dulcoside A claim 1 , steviolbioside claim 1 , rubusoside claim 1 , other steviol glycosides found in Bertoni plant and mixtures thereof claim 1 , Luo Han Guo extract claim 1 , mogrosides claim 1 , high-fructose corn syrup claim 1 , corn syrup claim 1 , invert sugar claim 1 , fructooligosaccharides claim 1 , inulin claim 1 , inulooligosaccharides claim 1 , coupling sugar claim 1 , maltooligosaccharides claim 1 , maltodextins claim 1 , corn syrup solids claim 1 , glucose claim 1 , maltose claim 1 , sucrose claim 1 , lactose claim 1 , aspartame claim 1 , saccharin claim 1 , sucralose claim 1 , sugar alcohols claim 1 , and a combination thereof.9. A flavor composition comprising the stevia composition of and an additional flavoring agent selected from the group consisting of: lemon claim 1 , orange claim 1 , fruit claim 1 , banana claim 1 , grape claim 1 , pear claim 1 , pineapple claim 1 , mango claim 1 , bitter almond claim 1 , cola claim 1 , cinnamon claim 1 , sugar claim 1 , cotton candy claim 1 , vanilla claim 1 , and a combination thereof.10. A food ingredient comprising the stevia composition of and an additional food ingredient selected from the group consisting of: ...

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Номер записи: 95
29-12-2016 дата публикации

APPARATUS AND METHOD OF SEASONING TACO SHELLS

Номер: US20160374354A1
Автор: Elayedath Shivakumar, Talijan Zoran, Wlaschin Aaron P
Принадлежит: GENERAL MILLS, INC.

A method and apparatus for seasoning a cooked food product is disclosed. A non-aqueous liquid seasoning mixture is applied onto a surface of a cooked food product. The seasoning mixture includes at least 35% wt solids. 1. A method of seasoning a cooked food product comprising applying a non-aqueous liquid seasoning mixture onto a surface of a cooked food product , the seasoning mixture comprising at least 35% wt solids.2. The method according to claim 1 , wherein the fried food product comprises cooked corn masa.3. The method according to any of the preceding claims claim 1 , wherein the cooked food product is a taco shell.4. The method according to any of the preceding claims claim 1 , wherein the non-aqueous liquid seasoning mixture comprise at least 40% wt solids and has a viscosity of at least 1000 cps.5. The method according to any of the preceding claims claim 1 , wherein the applying step comprises spraying the non-aqueous liquid seasoning mixture onto a surface of a cooked food product with a spinning disc sprayer.6. The method according to any of the preceding claims claim 1 , wherein the applying step comprises spraying the non-aqueous liquid seasoning mixture claim 1 , at a temperature in a range from 38 to 60 degrees centigrade claim 1 , onto the surface of a cooked food product.7. The method according to any of the preceding claims claim 1 , further comprising frying the food product in frying oil before the applying step.8. The method according to claims 7 , wherein the non-aqueous liquid of the seasoning mixture is a same type of oil as the frying oil.9. The method according to any of the preceding claims claims 7 , wherein the applying step disposes from 1 to 3 grams of non-aqueous liquid seasoning mixture onto the surface of the food product.10. The method according to any of the preceding claims claims 7 , wherein the non-aqueous liquid seasoning mixture comprises particles having a size of at least 250 micrometers.11. The method according to any ...

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Номер записи: 96
12-11-2020 дата публикации

Edible Edible Composition with Low Caffeine

Номер: US20200352207A1
Автор: Bhargava Manoj
Принадлежит: International IP Holdings LLC

An energy composition includes a methylated xanthine, a choline derivative, and at least one flavorant in a sufficient amount to render the energy composition palatable. The energy composition may also include vitamins, amino acids, enzymes, preservatives, and the like. 1. An edible energy composition comprising:caffeine in an amount less than 0.00045 g/m1;a choline derivative in an amount from about 0.0004 g/ml to about 0.009 g/ml; andat least one flavorant.2. The energy composition of wherein the caffeine is present in an amount from about 0.00008 g/ml to about 0.004 g/ml.3. The energy composition of wherein the caffeine is present in an amount from about 0.0001 g/ml to about 0.0003 g/ml.4. The energy composition of wherein the choline derivative is present in an amount from about 0.0008 g/ml to about 0.007 g/ml.5. The energy composition of wherein the choline derivative is present in an amount from about 0.001 g/ml to about 0.005 g/ml.6. The energy composition of wherein the choline derivative comprises citicoline.7. The energy composition of further comprising at least one amino acid or amino acid derivative.8. The energy composition of wherein the amino acids or amino acid derivatives are present in an amount from about 0.005 to about 0.05 g/ml.9. The energy composition of wherein the amino acids comprise a component selected from the group consisting of N-acetyl L-tyrosine claim 7 , L-phenylalanine claim 7 , taurine claim 7 , and combinations thereof.10. The energy composition of further comprising N-acetyl L-tyrosine in an amount from about 0.001 to about 0.01 g/ml.12. The energy composition of further comprising L-phenylalanine in an amount from about 0.001 to about 0.008 g/ml.13. The energy composition of further comprising taurine in an amount from about 0.002 to about 0.016 g/ml.14. The energy composition of further comprising vitamins in an amount from about 0.0003 g/ml to about 0.01 g/ml.15. The energy composition of further comprising a vitamin ...

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Номер записи: 97
27-12-2018 дата публикации

Methods and Compositions for Consumables

Номер: US20180368453A1
Автор: "BROWN PATRICK OREILLY", Eisen Michael, Solomatin Sergey, VARADAN RANJANI, Vrljic Marija
Принадлежит:

Disclosed herein are improved methods and compositions which more accurately replicate the characteristics that consumers value in the preparation and consumption of meat and which overcome the shortcomings and drawbacks of current meat substitutes. 1222-. (canceled)223. A meat replica product , comprising:a) a muscle replica comprising 0.1%-5% of a heme-containing protein, at least one sugar compound and at least one sulfur compound;b) a fat tissue replica comprising at least one plant oil; andc) a connective tissue replica;wherein said muscle replica, fat tissue replica, and connective tissue replica are assembled in a manner that approximates the physical organization of meat, wherein, upon cooking of the meat replica, two or more volatile compounds that are associated with a cooked meat aroma are produced in an increased amount relative to cooking a meat replica product lacking the heme-containing protein.224. The meat replica product of claim 223 , wherein (i) said muscle replica accounts for 40-90% of said product by weight claim 223 , (ii) said fat tissue replica accounts for 1-60% of said product by weight claim 223 , and (iii) said connective tissue replica accounts for 1-30% of said product by weight.225. The meat replica product of claim 223 , wherein the muscle replica further comprises one or more isolated non-heme-containing proteins.226. The meat replica product of claim 225 , wherein said one or more isolated non-heme-containing proteins is derived from a non-animal source.227. The meat replica product of claim 226 , wherein said non-animal source is a plant source claim 226 , or a genetically modified yeast or bacteria.228. The meat replica product of claim 225 , wherein each of said one or more isolated non-heme-containing proteins is derived from a different plant species.229. The meat replica product of claim 225 , wherein said one or more isolated non-heme-containing proteins is selected from the group consisting of: ribosomal proteins claim 225 ...

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Номер записи: 98
19-11-2020 дата публикации

NUTRITIONAL COMPOSITION

Номер: US20200360517A1
Автор: Clarke Kieran
Принадлежит:

An organoleptically acceptable composition containing a ketone body or a ketone body precursor including a hydroxybutyrate ester and a flavouring is provided and gives improved palatability and user adherence to the intended dose regime. The flavouring may be a bitter flavouring and the composition may further contain an adsorbent for the ketone such that on ingestion, the bitterness of the composition may be masked. The composition may be in the form of a solid, gel or liquid and provides increased blood ketone levels and may be used in therapy or in treating muscle impairment or fatigue. 1. An organoleptically acceptable composition comprising a ketone body or a ketone body precursor including a hydroxybutyrate or derivative and optionally one or more of a salt vitamins and minerals ,2. The composition according to wherein the hydroxybutyrate or a derivative thereof is selected from a group consisting of a salt of (R)-3-hydroxybutyrate claim 1 , an oligomer of (R)-3-hydroxybutyrate claim 1 , an ester of an oligomer of (R)-3-hydroxybutyrate claim 1 , and an ester of (R)-3-hydroxybutyrate.3. The composition according to wherein the hydroxybutyrate or a derivative thereof is present at a level of up to 50% weight of the composition.4. The composition according to wherein the composition is in the form of a drink claim 1 , a solid or a gel.5. The composition according to claim 1 , wherein the composition comprises a hydroxybutyrate ester at a level of 30 to 95% by weight of the composition claim 1 , a flavouring claim 1 , and optionally an adsorbent.6. The composition according to claim 1 , wherein the composition is in liquid form and comprises the hydroxybutyrate or a derivative thereof claim 1 , at a level of at least 1% by weight of the liquid composition.7. The composition according to in liquid form comprising water claim 6 , milk or fruit juice as the liquid component.8. The composition according to claim 1 , further comprising at least two different ketone ...

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Номер записи: 99
03-12-2020 дата публикации

DEVICE FOR ADSORBING ODOURS

Номер: US20200376155A1
Автор: DUGAY Jose, Fromantin Isabelle, Le Meur Jean-François, Semetey Vincent, Thuleau Aurélie
Принадлежит:

The invention relates to a device for adsorbing odours comprising an absorbent layer and an adsorbent layer, said adsorbent layer being provided with a material permeable to volatile organic compounds (VOCs) and an adsorbent particulate filler comprising at least one spice. Such a device is particularly useful for adsorbing and masking body odours. 1. A device for adsorbing odours comprising an absorbent layer and an adsorbent layer , said adsorbent layer being provided with a material permeable to volatile organic compounds (VOCs) and an adsorbent particulate filler comprising at least one spice.2. The device for adsorbing odours according to claim 1 , wherein at least one spice is selected from cinnamon claim 1 , turmeric and clove.3. The device for adsorbing odours according to claim 1 , said device being capable of adsorbing body odours.4. The device for adsorbing odours according to claim 1 , wherein the particulate filler has an average particle size comprised between 700 and 900 μm.5. The device for adsorbing odours according to claim 1 , comprising between 00.5 and 5 g of spices per 100 cmof VOC-permeable material.6. The device for adsorbing odours according to claim 1 , wherein the VOC-permeable material is a woven or non-woven fabric.7. The device for adsorbing odours according to claim 1 , wherein the VOC-permeable material is selected from nylon claim 1 , cotton claim 1 , linen claim 1 , viscose claim 1 , polyethylene claim 1 , polypropylene or polyester.8. The device for adsorbing odours according to claim 1 , wherein the VOC-permeable material has geometric shapes in which the adsorbent particulate filler is able to be contained.9. The device for adsorbing odours according to claim 1 , wherein the absorbent layer comprises at least one permeable or semi-permeable material.10. The device for adsorbing odours according to claim 1 , further comprising a protective layer sandwiched between the absorbent layer and the adsorbent layer.11. The device for ...

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Номер записи: 100