Поисковая фраза, не более 6 слов. Направление перевода. Размерность языковой модели.

Результаты перевода.
Найдено патентов - 13 шт. Доступно для просмотра - 13 шт. Ссылка на API. Ссылка на расширенную таблицу B.6.1 по ГОСТ Р 15.011-2022

LOW CALORIC FAT REPLACERS

Номер патента: US20130071547A1. Автор: Barcos Maria Eugenia, Damak Sami, Godinot Nicolas, Le Coutre Johannes, Martin Nathalie. Владелец: NESTEC S.A.. Дата публикации: 21-03-2013.
The present invention relates in general to field of food and drinks. In particular, in relates to formulations that mimic the taste of fat but that are lower in calories. One embodiment of the present invention relates to the use of at least one non-fat agonist of GPR40 for imparting a fatty taste to a food product. 1. A method for imparting a fatty taste to a food product comprising the step of using_at least one non-fatty acid agonist of GPR40 in the preparation of the food product.2. Method according to claim 1 , wherein the non-fatty acid agonists of GPR40 are used as fat replacers.3. Method according to claim 1 , wherein the non-fatty acid agonists of GPR40 are used in a weight ratio of 100:1 to 1:1000000 claim 1 , compared to the natural lipid content of the food product.4. Method according to claim 1 , wherein about 1 mmol the non-fatty acid agonists of GPR40 is added to the food product to provide the same fatty taste as 1 mmol of fat.5. Method according to claim 1 , wherein the non-fatty acid agonists of GPR40 is selected from the group consisting of Roziglitazone claim 1 , Medica 16 claim 1 , conformationally constrained 3-(4 hydroxyphenyl)-substituted-propanoic acids claim 1 , aminophenylcyclopropyl carboxylic acids claim 1 , 3-(4-benzyloxyphenyl)propanoic acid derivatives claim 1 , bicyclic compounds containing a phenyl ring fused to a carboxylic group or heterocyclic ring claim 1 , thiazolidinediones (TZD) claim 1 , fenamates claim 1 , aryl propionic acid derivatives claim 1 , GW9508 claim 1 , GW1100 claim 1 , 3-(4-{[N-alkyl]amino}phenyl)propanoic acid derivatives claim 1 , 3-aryl-3-(4-phenoxy)-propionic acid derivatives claim 1 , diacylphloroglucinol derivatives claim 1 , and combinations thereof.6. Food product enriched in at least one non-fatty acid agonist of GPR40.7. Food product in accordance with claim 6 , which has a reduced fat content.8. Food product in accordance with claim 6 , wherein at least 10% of the natural fat content are replaced by ...

SUGAR-DIPEPTIDE CONJUGATES AS FLAVOR MOLECULES

Номер патента: US20190223479A1. Автор: Barcos Maria Eugenia, Manganiello Sonia, Smarrito-Menozzi Candice Marie, Viton Florian. Владелец: NESTEC S.A.. Дата публикации: 25-07-2019.
The present invention relates to compounds and compositions for use in enhancing umami taste, saltiness and/or flavors of a food product. Particularly, the present invention relates to compounds which are sugar conjugates between a reducing sugar and a L-lysine molecule, and compositions comprising them. 1. Compound which is a sugar conjugate between a reducing sugar and an L-lysine molecule or a salt of the compound.3. The compound according to claim 1 , wherein the reducing sugar is selected from the group consisting of glucose claim 1 , xylose and ribose.4. A composition comprising a compound of a sugar conjugate between a reducing sugar and a L-lysine molecule or a salt of the compound in an amount of at least 0.25 mg/g.5. The composition according to claim 4 , wherein the composition is a food product.6. The composition according to claim 4 , wherein the composition is selected from the group consisting of a culinary seasoning product claim 4 , a cooking aid claim 4 , a sauce or soup concentrate claim 4 , a dry and a wet pet-food product.710-. (canceled)11. Method for enhancing flavor and/or taste of a culinary food product claim 4 , comprising the step of adding a sugar conjugate between a reducing sugar and a L-lysine molecule or a salt of the compound to a food product.12. The method according to claim 11 , for reducing the amount of sodium chloride in a food product without reducing saltiness of said food product. The present invention relates to compounds and compositions for use in enhancing umami taste, saltiness and/or flavors of food products.Many foods that are consumed today are rich in umami and/or meaty taste and flavor. Umami or meaty taste of a food product can for example be achieved or enhanced by adding separately monosodium glutamate (MSG) and/or the ribonucleotides GMP and IMP into those culinary recipes. Many such taste enhancers are available today and are used for various different culinary applications and in various different forms such ...

SUGAR-DIPEPTIDE CONJUGATES AS FLAVOR MOLECULES

Номер патента: US20190313678A1. Автор: Barcos Maria Eugenia, Manganiello Sonia, Smarrito-Menozzi Candice Marie, Viton Florian. Владелец: . Дата публикации: 17-10-2019.
The present invention relates to compounds and compositions for use in enhancing flavor and/or saltiness of a food product. Particularly, the present invention relates to compounds of the general formula I) and compositions comprising them. 2. The compound according to claim 1 , wherein the acid comprising the amino group is selected from the group consisting of alanine claim 1 , taurine claim 1 , aspartic acid and glutamic acid.3. The compound according to claim 1 , wherein the compound with n equal 1 is a derivative of xylose or ribose.4. The compound according to claim 1 , wherein the compound with n equal 2 is a derivative of glucose.5. The compound according to claim 1 , which is selected from the group consisting of 1-deoxy-D-fructosyl-N-ornithine claim 1 , 1-deoxy-D-fructosyl-N-ornithyl-β-alanine claim 1 , 1-deoxy-2-pentulofuranos-1-yl-ornithine claim 1 , and 1-deoxy-2-pentulofuranos-1-yl-ornithyl-β-alanine.7. The composition according to claim 6 , wherein the composition is food grade.8. The composition according to claim 7 , wherein the composition is selected from the group consisting of a culinary seasoning product claim 7 , a cooking aid claim 7 , a sauce or soup concentrate claim 7 , a dry and a wet pet-food product.912-. (canceled)14. (canceled) The present invention relates to compounds and compositions for use in enhancing flavor and/or saltiness of food products.Many foods that are consumed today are rich in umami and/or meaty taste and flavor. Umami or meaty taste of a food product can for example be achieved or enhanced by adding separately monosodium glutamate (MSG) and/or the ribonucleotides GMP and IMP into those culinary recipes. Many such taste enhancers are available today and are used for various different culinary applications and in various different forms such as pastes, powders, liquids, compressed cubes or granules.The addition of culinary additives helps to provide deliciousness and to enhance taste and flavor properties of food ...

SUGAR-DIPEPTIDE CONJUGATES AS FLAVOR MOLECULES

Номер патента: US20190313679A1. Автор: Barcos Maria Eugenia, Manganiello Sonia, Smarrito-Menozzi Candice Marie, Viton Florian. Владелец: . Дата публикации: 17-10-2019.
The present invention relates to compounds of formula (I) and compositions comprising them for use in enhancing umami taste and/or saltiness of a food product. 2. The compound according to claim 1 , which is selected from the group consisting of 1-deoxy-D-fructosyl-N-glutamyl-serine and 1-deoxy-D-fructosyl-N-glutamyl-threonine.4. The composition according to claim 3 , wherein the composition is food grade.5. The composition according to claim 4 , wherein the composition is selected from the group consisting of a culinary seasoning product claim 4 , a cooking aid claim 4 , a sauce or soup concentrate claim 4 , a dry and a wet pet-food product.68-. (canceled)10. (canceled) The present invention relates to compounds and compositions for use in enhancing umami taste and/or saltiness of food products.Many foods that are consumed today are rich in umami and/or meaty taste and flavor. Umami or meaty taste of a food product can for example be achieved or enhanced by adding separately monosodium glutamate (MSG) and/or the ribonucleotides GMP and IMP into those culinary recipes. Many such taste enhancers are available today and are used for various different culinary applications and in various different forms such as pastes, powders, liquids, compressed cubes or granules.The addition of culinary additives helps to provide deliciousness and to enhance taste and flavor properties of food products. And indeed, all around the world taste and flavor is perceived as one of the key attributes of a high quality meal. Hence, a lot of research efforts goes into the identification and analysis of new molecules providing deliciousness, and enhanced taste and flavor properties of foods.Also common kitchen salt, basically sodium chloride, plays an important role in influencing and enhancing the taste and flavor of food products. And salt also by itself is an important taste component. It is established today, that the sensation of taste of a food product is composed of five basic tastes, ...

sugar-dipeptide conjugates as flavor molecules

Номер патента: BR112018075362A2. Автор: Eugenia BARCOS Maria, Manganiello Sonia, Marie SMARRITO-MENOZZI Candice, Viton Florian. Владелец: NESTEC S.A.. Дата публикации: 19-03-2019.
a presente invenção se refere a compostos e composições para uso na intensificação do sabor e sabor e ou do sabor salgado de um produto alimentício. particularmente, a presente invenção se refere a compostos da fórmula geral i) e composições que compreendem os mesmos. The present invention relates to compounds and compositions for use in enhancing the taste and / or salty taste of a food product. particularly the present invention relates to compounds of general formula (i) and compositions comprising them.

Sugar-dipeptide conjugates as flavor molecules

Номер патента: CA3028541A1. Автор: Candice Marie SMARRITO-MENOZZI, Florian Viton, Maria Eugenia Barcos, Sonia Manganiello. Владелец: Nestec SA. Дата публикации: 11-01-2018.
The present invention relates to compounds and compositions for use in enhancing flavor and/or saltiness of a food product. Particularly, the present invention relates to compounds of the general formula I) and compositions comprising them.

Sugar-dipeptide conjugates as flavor molecules

Номер патента: PH12018550166A1. Автор: Candice Marie SMARRITO-MENOZZI, Florian Viton, Maria Eugenia Barcos, Sonia Manganiello. Владелец: Nestec SA. Дата публикации: 15-05-2019.
The present invention relates to compounds of formula (I) and compositions comprising them for use in enhancing umami taste and/ or saltiness of a food product.

Sugar-dipeptide conjugates as flavor molecules

Номер патента: EP3487314A1. Автор: Candice Marie SMARRITO-MENOZZI, Florian Viton, Maria Eugenia Barcos, Sonia Manganiello. Владелец: Nestec SA. Дата публикации: 29-05-2019.
The present invention relates to compounds and compositions for use in enhancing umami taste, saltiness and/or flavors of a food product. Particularly, the present invention relates to compounds which are sugar conjugates between a reducing sugar and a L-lysine molecule, and compositions comprising them.

Conjugados de azúcar-dipéptido como moléculas saborizantes.

Номер патента: CL2018003298A1. Автор: Candice Marie SMARRITO-MENOZZI, Florian Viton, Maria Eugenia Barcos, Sonia Manganiello. Владелец: Nestec SA. Дата публикации: 22-03-2019.
LA PRESENTE INVENCIÓN SE RELACIONA CON COMPUESTOS Y COMPOSICIONES PARA USAR PARA INTENSIFICAR EL GUSTO UMAMI, LA SALINIDAD Y/O LOS SABORES DE UN PRODUCTO ALIMENTICIO. PARTICULARMENTE, LA PRESENTE INVENCIÓN SE RELACIONA CON COMPUESTOS QUE SON CONJUGADOS DE AZÚCAR ENTRE UN AZÚCAR REDUCTOR Y UNA MOLÉCULA DE L-LISINA, Y COMPOSICIONES QUE LOS COMPRENDEN.

Low caloric fat replacers

Номер патента: US20130071547A1. Автор: Johannes Le Coutre, Maria Eugenia Barcos, Nathalie Martin, Nicolas Godinot, Sami Damak. Владелец: Nestec SA. Дата публикации: 21-03-2013.
The present invention relates in general to field of food and drinks. In particular, in relates to formulations that mimic the taste of fat but that are lower in calories. One embodiment of the present invention relates to the use of at least one non-fat agonist of GPR40 for imparting a fatty taste to a food product.
12