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

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Применить Всего найдено 49. Отображено 47.
18-04-2013 дата публикации

Compounds, Compositions, And Methods For Reducing Or Eliminating Bitter Taste

Номер: US20130096209A1
Автор: Brown Peter H., Gunnet Joseph, Hayashi David, Jones William P., Langer Jessica, Lavery Daniel, Leland Jane V., Shekdar Kambiz, SLADE Louise
Принадлежит:

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. 2. The composition according to claim 1 , wherein said compound is a compound according to Formula (I) claim 1 , wherein as valence and stability permit:{'sup': '1', 'sub': 1-3', '1-3, 'Ris absent or is selected from the group consisting of hydroxyl, Calkoxy, and Cacyloxy;'}{'sup': '2', 'sub': 1-3', '2-3', '2-3, 'Ris selected from the group consisting of hydrogen, Calkyl, Calkenyl, and Calkynyl;'}{'sup': '3', 'sub': '1-3', 'Ris selected from the group consisting of hydrogen and Calkoxy;'}{'sup': '4', 'sub': 1-3', '1-3, 'Ris selected from the group consisting of hydroxyl, Calkoxy, and Cacyloxy;'}m is 1;n is 0;p is 1; andt is 1;wherein all dotted bonds indicate optional carbon-carbon double bonds.10. The composition according to claim 1 , wherein said compound is a compound according to Formula (XII) claim 1 , wherein as valence and stability permit: [{'sup': 1', '2, 'sub': 1-6', '2-6', '2-6, 'Rand Rare independently selected from the group consisting of hydrogen, Calkyl, Calkenyl, and Calkynyl;'}, {'sup': 3', '4, 'sub': 1-6', '2-6', '2-6', '1-6', '1-6', '1-6', '1-6', '1-6, 'Rand Rare independently selected from the group consisting of hydrogen, Calkyl, Calkenyl, Calkynyl, Cacyl, Cacyloxy, Calkylester, Calkenylester, and Calkynylester;'}, {'sup': 3', '4, 'sub': 1-6', '1-6', '1-6', '1-6', '1-6', '1-6', '1-6', '1-6, 'wherein each of Rand Rmay be optionally independently substituted with one or more substituents selected from the group consisting of —OH, ═O, —SH, ═S, Cacyloxy, Cacylthioxy, Calkylester, Calkenylester, Calkynylester, Calkylthioester, Calkenylthioester, and ...

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Номер записи: 1
25-04-2013 дата публикации

Compounds, Compositions, And Methods For Reducing Or Eliminating Bitter Taste

Номер: US20130101684A1
Автор: Brown Peter H., Gunnet Joseph, Hayashi David, Jones William P., Langer Jessica, Lavery Daniel, Leland Jane V., Shekdar Kambiz, SLADE Louise
Принадлежит: CHROMOCELL CORPORATION

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. 710.-. (canceled)1355.-. (canceled)5661112. The composition of any one of - claims 1 , or claims 1 , further comprising a bitter tastant.576111256. The composition of any one of - claims 1 , claims 1 , or claims 1 , wherein the composition further comprises one or more components selected from the group consisting of: NaCl claims 1 , sodium lactate and sugar.58611125657. The composition of any one of - claims 1 , claims 1 , claims 1 , or claims 1 , wherein the composition is found in a food product or a consumer product.5961112. The composition of any one of - claims 1 , or claims 1 , wherein the composition further comprises a pharmaceutically active ingredient claims 1 , and optionally claims 1 , a bitter tastant.60. The composition of claim 59 , wherein the pharmaceutically active ingredient is bitter.61. The composition of or claim 59 , wherein the pharmaceutically active ingredient or bitter tastant is a potassium salt.62. The composition of any one of claim 59 , or claim 59 , wherein the bitter tastant is a potassium salt claim 59 , and wherein the potassium salt is potassium chloride or potassium lactate.6361112. A method of use of the composition of any one of - claims 1 , or claims 1 , wherein the method comprises:(a) providing a comestibly acceptable carrier; and{'claim-ref': {'@idref': 'CLM-00001', 'claims 1'}, 'b': '8', '(b) adding to the comestibly acceptable carrier, a composition as described in any of - or combinations thereof.'}64. The method of claim 63 , wherein the method further comprises adding a bitter tastant to the comestibly acceptable carrier.65. The ...

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Номер записи: 2
30-05-2013 дата публикации

PRODUCT COMPRISING STEVIA

Номер: US20130136844A1
Автор: Asumadu-Mensah Aboagyewa, BERGER Matthias, Jones Timothy Graham, Povey Kevin John, Wilkinson Annabel Louise
Принадлежит:

The present invention relates to products comprising Products according to the present invention comprise a sweetening agent derived from that comprises rebaudioside A wherein the product comprises solids from 1Stevia rebaudianaAspalathus linearis,. A product comprising a sweetening agent derived from and solids from wherein at least 50% by weight of the sweetening agent comprises rebaudioside A.2. A product as claimed in wherein at least 75% by weight of the sweetening agent comprises rebaudioside A.3. A product as claimed in wherein the product comprises at least 0.001% by weight of the sweetening agent.4. A product as claimed in wherein the product comprises from 0.005% to 5.0% by weight of the sweetening agent.5Aspalathus linearis.. A product as claimed in wherein the product comprises at least 0.001% by weight solids from6Aspalathus linearis. A product as claimed in wherein the product comprises solids from in an amount from 0.005% to 5.0% by weight.7. A product as claimed in wherein the product is a beverage claim 1 , preferably a tea-based beverage.8Aspalathus linearis. A product as claimed in wherein the product comprises solids from in an amount from 10 to 1000 mg/L.9. A product as claimed in wherein the product comprises the sweetening agent in an amount from 10 to 600 mg/L.10. A product as claimed in wherein the product has a pH of from 2 to 7.11Stevia rebaudiana.. A product as claimed in wherein the product additionally comprises one or more nutritive and/or non-nutritive sweetener that is not derived from12Aspalathus linearisStevia rebaudiana.. Use of solids from for reducing or eliminating bitterness aftertaste of a sweetening agent derived from13. A use according to wherein the sweetening agent comprises rebaudioside A.14Stevia rebaudianaAspalathus linearis,Aspalathus linearis,. A method of manufacturing a product comprising a sweetening agent derived from and solids from wherein a substance comprising the sweetening agent is combined with a substance ...

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Номер записи: 3
18-07-2013 дата публикации

COMPOUNDS THAT INHIBIT (BLOCK) BITTER TASTE IN COMPOSITION AND METHODS OF MAKING SAME

Номер: US20130183252A1
Автор: Arellano Melissa, Brady Thomas, Brust Paul, Ching Brett Weylan, Darmohusodo Vincent, Karanewsky Donald S., Li Qing, Li Xiaodong, Ling Jing, Patron Andrew, Priest Chad, Pronin Alexey, Selchau Victor, Servant Guy, Tachdjian Catherine, Xu Hong, Zhang Lan, Zhao Wen
Принадлежит: Senomyx, Inc.

The present invention relates to the discovery that specific human taste receptors in the T2R taste receptor family respond to particular bitter compounds present in, e.g., coffee. Also, the invention relates to the discovery of specific compounds and compositions containing that function as bitter taste blockers and the use thereof as bitter taste blockers or flavor modulators in, e.g., coffee and coffee flavored foods, beverages and medicaments. Also, the present invention relates to the discovery of a compound that antagonizes numerous different human T2Rs and the use thereof in assays and as a bitter taste blocker in compositions for ingestion by humans and animals. 2. The compound of claim 1 , wherein X is selected from the group consisting of hydrogen claim 1 , heteroalkyl claim 1 , substituted heteroalkyl claim 1 , heteroaryl claim 1 , substituted heteroaryl claim 1 , heteroarylalkyl claim 1 , substituted heteroarylalkyl claim 1 , CN claim 1 , S(O)R claim 1 , CONRR claim 1 , —COR claim 1 , SONRR claim 1 , NRSOR claim 1 , NRSONRR claim 1 , B(OR)(OR) claim 1 , P(O)(OR)(OR) claim 1 , and P(O)(R)(OR).7. A composition comprising one or more compounds of claim 1 , or a salt claim 1 , hydrate claim 1 , solvate or N oxide thereof claim 1 , and one or more pharmaceutically acceptable carriers.8. The composition of claim 7 , which is a food claim 7 , beverage or medicament for human consumption.9. A coffee or coffee flavored food or beverage or medicament composition that comprises at least one compound of or a salt claim 1 , hydrate claim 1 , solvate or N oxide thereof.10. The composition of claim 9 , which is an instant coffee claim 9 , ground coffee claim 9 , or brewed coffee.11. The composition of claim 9 , which is an instant coffee.12. A food claim 1 , beverage claim 1 , or medicament composition having a bitter taste wherein said bitter taste is alleviated or eliminated by the addition of an effective amount of a compound of or a salt claim 1 , hydrate claim 1 , ...

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Номер записи: 4
08-08-2013 дата публикации

STEVIA FORMULATION

Номер: US20130203867A1
Автор: Kiyofuji Takayuki, Nagai Yukie, Sugitani Toshiaki, Tezuka Yumiko
Принадлежит: MITSUI SUGAR CO., LTD.

The invention provides a stevia formulation comprising a stevia sweetener with a rebaudioside A content of 95% or greater, and 0.25 to 5.15 parts by weight of a sugarcane-derived extract (a), 0.06 to 2.50 parts by weight of a sugarcane-derived extract (b) and 0.002 to 12.5 parts by weight of γ-aminobutyric acid with respect to 100 parts by weight of the stevia sweetener. 1. A stevia formulation comprising:(a) a stevia sweetener with a rebaudioside A content of 95% or greater; and(b) 0.35 to 5.00 parts by weight of a sugarcane-derived extract (a), 0.06 to 2.50 parts by weight of a sugarcane-derived extract (b) and 0.010 to 10.0 parts by weight of γ-aminobutyric acid with respect to 100 parts by weight of the stevia sweetener,wherein the extract (a) contains a first eluted component obtained by passing a raw material selected from the group consisting of sugarcane juice and sugarcane-derived molasses through a column packed with a first porous adsorbent, and eluting the components adsorbed onto the porous adsorbent with a solvent containing at least one selected from the group consisting of methanol and ethanol,wherein the first porous adsorbent is at least one selected from the group consisting of aromatic resins, acrylic acid-based methacryl resins and acrylonitrile aliphatic resins,wherein the extract (b) contains a second eluted component obtained by passing a solution containing a distillate, obtained by distillation of a raw material selected from the group consisting of sugarcane juice and solvent extracts of sugarcane, through a column packed with a second porous adsorbent, and eluting the components adsorbed onto the porous adsorbent with a solvent containing at least one selected from the group consisting of methanol and ethanol, andwherein the second porous adsorbent is at least one selected from the group consisting of aromatic resins, acrylic acid-based methacryl resins and acrylonitrile aliphatic resins.2. A food or beverage to which the stevia ...

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Номер записи: 5
12-09-2013 дата публикации

Food And Beverage Products Containing 1,3-Propanediol And Methods Of Suppressing Bitterness And Enhancing Sweetness In Food And Beverage Products Using 1,3-Propanediol

Номер: US20130236597A1
Автор: Barber Deborah D., Dierbach Lisa Ann, Topinka John B.
Принадлежит:

Food or beverages prepared using 1,3-propanediol have shown to have modified flavor profiles, including bitterness suppression of high intensity sweeteners and potassium chloride, relative to comparable food or beverages that do not include 1,3-propanediol. Inclusion of 1,3-propanediol uniquely modifies the flavor profile of food products or food ingredients even when 1,3-propanediol is included in such low amounts that it does not itself contribute flavor to the product. 1,3-propanediol may be included in the food or beverage products in certain amounts to effect this bitterness suppression or in specific ratios relative to one or more high intensity sweeteners or potassium chloride. 1. A method for reducing bitterness in a food or beverage comprising a high intensity sweetener , the method comprising preparing a food or beverage comprising 1 ,3-propanediol in an amount effective to provide a ratio of 1 ,3-propanediol to the high intensity sweetener in the food or beverage of about 0.01:8 to about 0.6:8.2. The method according to claim 1 , wherein 1 claim 1 ,3-propanediol is included in an amount effective to provide a ratio of 1 claim 1 ,3-propanediol to high intensity sweetener of about 0.1:5 to about 0.6:5.3. The method according to claim 1 , wherein 1 claim 1 ,3-propanediol is included in an amount effective to provide a ratio of 1 claim 1 ,3-propanediol to high intensity sweetener of about 1:5 to about 2:5.4. The method according to claim 1 , wherein the high intensity sweetener is selected from the group consisting of sucralose claim 1 , aspartame claim 1 , saccharine claim 1 , monatin claim 1 , peptide-based high intensity sweeteners claim 1 , cyclamates claim 1 , Luo Han Guo claim 1 , acesulfame potassium claim 1 , alitame claim 1 , saccharin claim 1 , neohesperidin dihydrochalcone claim 1 , cyclamate claim 1 , N-[N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-L-a-aspartyl]-L-10 phenylalanine 1-methyl ester claim 1 , N-[N-[3-(3-hydroxy-4-methoxyphenyl)-3- ...

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Номер записи: 6
28-11-2013 дата публикации

TASTE MODIFIERS

Номер: US20130316060A1
Автор: DeNardo Thais, Topalovic Mira, Walton Stacey K., Zanno Paul R.
Принадлежит: DR PEPPER/SEVEN UP, INC.

A beverage or other composition may include phloretin and trilobtain wherein the weight ratio of phloretin to trilobtain is from about 1:1 to about 3:1. The concentration of phloretin in such a composition may be about 5 ppm to about 150 ppm. The combination of phloretin and trilobtain may remove one or more negative characteristics of the composition. 1. A beverage comprising:one or more high-potency sweeteners;phloretin at about 5 ppm to about 50 ppm; andtrilobtain at about 5 ppm to about 40 ppm;wherein said trilobtain is present in an amount sufficient to decrease a cloying aftertaste of said beverage.2. The beverage of wherein a ratio of said phloretin to said trilobtain is between about 1:1 and about 3:1 by weight.3. The beverage of wherein the beverage provides less than about 40 calories for an 8 ounce serving; andwherein a ratio of said phloretin to said trilobtain is between about 1.25:1 to about 1.75:1 by weight.4. The beverage of further comprising a lemon-lime flavor.5. The beverage of wherein said one or more high-potency sweeteners are selected from the group consisting of stevia leaf extract claim 1 , sucralose claim 1 , luo-han fruit extract claim 1 , acesulfame-potassium claim 1 , aspartame claim 1 , and combinations thereof.6. The beverage of wherein said one or more high-potency sweeteners possess one or more aftertastes.7. The beverage of wherein said phloretin is present in an amount sufficient to suppress at least one of said one or more aftertastes.8. A beverage comprising:phloretin at about 5 ppm to about 150 ppm; andtrilobtain;wherein a weight ratio of said phloretin to said trilobtain is between about 1:1 and about 3:1.9. The beverage of wherein the beverage is selected from the group consisting of partially sweetened beverages claim 8 , sweetened beverages claim 8 , and non-sweetened beverages.10. The beverage of further including a first sweetener or sweetener blend; andwherein said beverage includes said phloretin and said trilobtain in ...

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Номер записи: 7
26-12-2013 дата публикации

PREPARATION FOR ORAL ADMINISTRATION COMPRISES QUERCETIN GLYCOSIDE AND A WATER BASED SOLVENT EXTRACT OF CARTILAGE CONTAINING CHONDROITIN SULFATE

Номер: US20130345151A1
Автор: Ijichi Setsu, Kidokoro Ayako, Taimatsu Aki
Принадлежит: SUNTORY HOLDINGS LIMITED

It is an object of the present invention to provide a preparation for oral administration in which the bitter taste derived from quercetin glycoside is improved. 110-. (canceled)11. A preparation for oral administration , comprising an aqueous chondroitin sulfate extract and quercetin glycoside.121. The preparation for oral administration according to claim , wherein the quercetin glycoside is enzyme-treated rutin.131. The preparation for oral administration according to claim , further comprising glucosamine.141. The preparation for oral administration according to claim , wherein the preparation is a solid preparation.154. The preparation for oral administration according to claim , wherein the solid preparation is a tablet or a granule.161. The preparation for oral administration according to claim , wherein a weight ratio of the aqueous chondroitin sulfate extract and the quercetin glycoside is 1:50 to 200:1.171. The preparation for oral administration according to claim , wherein the aqueous chondroitin sulfate extract is a chondroitin sulfate that exists as a complex with a protein.181. The preparation for oral administration according to claim , wherein the preparation is a functional food.19. A method for producing a preparation for oral administration comprising quercetin glycoside , the method comprising blending quercetin glycoside with a water-based solvent extract of cartilage containing chondroitin sulfate.20. A method for improving a taste of a composition comprising quercetin glycoside , the method comprising adding a water-based solvent extract of cartilage containing chondroitin sulfate. The present invention relates to a preparation for oral administration containing an aqueous chondroitin sulfate extract and quercetin glycoside. Especially, the present invention relates to a preparation for oral administration in which the bad taste derived from quercetin glycoside is improved. Further, the present invention relates to a method for improving the ...

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Номер записи: 8
26-12-2013 дата публикации

IDENTIFICATION OF HUMAN T2R RECEPTORS THAT RESPOND TO BITTER COMPOUNDS THAT ELICIT THE BITTER TASTE IN COMPOSITIONS, AND THE USE THEREOF IN ASSAYS TO IDENTIFY COMPOUNDS THAT INHIBIT (BLOCK) BITTER TASTE IN COMPOSITIONS AND USE THEREOF

Номер: US20130345222A1
Автор: Arellano Melissa, Fotsing Joseph R., Karanewsky Donald S., Tachdjian Catherine
Принадлежит:

The present invention relates to the discovery that specific human taste receptors in the T2R taste receptor family respond to particular bitter compounds present in, e.g., coffee. Also, the invention relates to the discovery of specific compounds and compositions containing that function as bitter taste blockers and the use thereof as bitter taste blockers or flavor modulators in, e.g., coffee and coffee flavored foods, beverages and medicaments. Also, the present invention relates to the discovery of a compound that antagonizes numerous different human T2Rs and the use thereof in assays and as a bitter taste blocker in compositions for ingestion by humans and animals. 7. A method of reducing or alleviating bitter taste comprising adding at least one compound according to or an analog thereof to a composition for ingestion by humans or animals at a concentration effective to alleviate or reduce the bitter taste associated with the composition.8. The method of claim 7 , wherein the concentration of the at least one compound is from about 0.1 ppm to about 100 ppm.9. The method of claim 7 , wherein the concentration of the at least one compound is from about 1 ppm to about 25 ppm.10. The method of claim 7 , wherein the composition is a food claim 7 , beverage claim 7 , or medicament.11. The method of claim 7 , wherein the composition contains bitter compounds that activate one or more of hT2R3 claim 7 , 7 claim 7 , 10 claim 7 , 14 claim 7 , 16 claim 7 , 44 claim 7 , 51 claim 7 , 55 claim 7 , 61 claim 7 , 63 claim 7 , 65 claim 7 , 71 and/or hT2R5 claim 7 , 9 claim 7 , 13 claim 7 , 54 claim 7 , 67 claim 7 , and 75.12. The method of claim 7 , wherein the composition contains at least one bitter compound that activates multiple bitter receptors or which has an undetermined bitter receptor specificity.13. The method of claim 7 , wherein the composition is a coffee or coffee flavored composition.14. The method of claim 13 , wherein the composition comprises at least 2 ...

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Номер записи: 9
20-03-2014 дата публикации

Small molecule inhibitors of trpa1

Номер: US20140080842A1
Автор: Dirk Sombroek, Michael Krohn
Принадлежит: BRAIN Biotechnology Research and Information Network AG

The present invention relates to the use of compounds which are capable of attenuating skin irritation when they are applied to the skin. Skin irritation can be caused, inter alia, by ingredients of cosmetic or pharmaceutical compositions and/or environmental irritants. In particular, the present invention relates to compounds having the property of antagonizing the activation of the transient receptor potential (TRP) ankyrin 1 (TRPA1) ion channel and the use of said compounds as soothing agents. Such compounds can be used in many fields, particularly in personal-care products, cosmetics, textile and packaging products, pharmaceutical compositions, medical devices, and foodstuffs. The present invention further relates to products and/or pharmaceutical compositions containing said compounds. The present invention also relates to the use of the compounds described herein for the modulation of the taste of a food product.

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Номер записи: 10
21-01-2016 дата публикации

FELINE BITTER TASTE RECEPTORS AND METHODS

Номер: US20160015062A1
Автор: Rawson Nancy E., Sandau Michelle M.
Принадлежит: APPLIED FOOD BIOTECHNOLOGY, INC.

A family of novel feline bitter taste receptors, referred to as feline TAS2R (fTAS2R), are disclosed herein. Isolated polynucleotides encoding the novel feline bitter taste receptors and chimeric polypeptides are also disclosed, as are expression vectors and host cells for expression of the novel feline bitter taste receptors. Methods of identifying compounds that bind to the novel feline bitter taste receptors and modulate their activity are disclosed.

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Номер записи: 11
29-01-2015 дата публикации

PARTIAL MELT CO-CRYSTALLIZATION COMPOSITIONS

Номер: US20150030547A1
Автор: Catani Steven J., Liao Shyhyuan, Panarisi Joseph R.
Принадлежит:

A co-crystallization composition containing erythritol and an active; a method of making the co-crystallization composition; and a method of using the co-crystallization composition are disclosed. 1. A partial melt co-crystallization composition comprising:a crystallizable carrier; andan active.2. The partial melt co-crystallization composition of claim 1 , wherein the active is a high intensity sweetener.3Dioscorophyllum cumminsiiPentadiplandra brazzeanastevia. The partial melt co-crystallization composition of claim 2 , wherein the high intensity sweetener is selected from the group consisting of aspartame claim 2 , acesulfame claim 2 , alitame claim 2 , brazien claim 2 , cyclamic acid claim 2 , dihydrochalcones claim 2 , extract of claim 2 , extract of the fruit of claim 2 , glycyrrhizin claim 2 , hernandulcin claim 2 , mogroside claim 2 , monellin claim 2 , neotame claim 2 , neohesperidin claim 2 , saccharin claim 2 , sucralose claim 2 , any of the glycosides of the aglycone steviol including claim 2 , but not limited to stevioside claim 2 , rebaudioside A claim 2 , rebaudioside B claim 2 , rebaudioside C claim 2 , rebaudioside D claim 2 , rebaudisode E claim 2 , rebaudisode F claim 2 , dulcoside claim 2 , rubusoside claim 2 , steviolmonoside claim 2 , steviolbioside claim 2 , and 19-O-β glucopyranosol-steviol claim 2 , thaumatin claim 2 , extracts of sweet plants claim 2 , such as and luo han gou claim 2 , and combinations thereof.4. The partial melt co-crystallization composition of claim 3 , wherein the high intensity sweetener is luo han guo.5stevia.. The partial melt co-crystallization composition of claim 3 , wherein the high intensity sweetener is6. The partial melt co-crystallization composition of claim 1 , wherein the crystallizable carrier is a sugar alcohol.7. The partial melt co-crystallization composition of claim 6 , wherein the sugar alcohol is selected from the group consisting of dextrose claim 6 , fructose claim 6 , isomalt claim 6 , ...

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Номер записи: 12
26-02-2015 дата публикации

Nutritional products having a modulated off-taste intensity and methods for making and using same

Номер: US20150056348A1
Автор: Abby Mary BAUER, Mamum Al MONSOOR
Принадлежит: Nestec SA

Nutritional products and methods for modulating off-taste intensity in nutritional products are provided. In a general embodiment, a nutritional product is provided and includes a blend of carbohydrates in an approximate 1 to 1 to 1 weight ratio. The blend of carbohydrates may include maltodextrin, corn syrup, and sugar. In another embodiment, methods for modulating off-taste intensity of nutritional compositions are provided and include modifying the sweetness of the nutritional product so that it is moderate.

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Номер записи: 13
03-03-2016 дата публикации

METHODS FOR THE PRODUCTION AND USE OF MYCELIAL LIQUID TISSUE CULTURE

Номер: US20160058049A1
Автор: DAVIS Huntington, KELLY Brooks John, LANGAN James Patrick
Принадлежит:

The present invention includes a method for enhancing the taste of a food product, which includes the steps of culturing a submerged mycelial liquid tissue culture in a media, collecting the supernatant fluid of the submerged mycelial liquid tissue culture, and adding the collected supernatant fluid to a food product in an amount sufficient to enhance the food product's taste. In one embodiment, the mycelial liquid tissue culture comprises , and the culture step is carried out for between about one and sixty days. The food products include plant parts, steviol glycoside, aspartame, acesulfame-K, sucralose, carbohydrates, monk fruit, cacao, cacao liquor, tea, , pea protein, sugar alcohol, coffee, cranberry, grapefruit, pomegranate, coconut, wine, beer, liquor and spirits. The present invention also includes products made by the disclosed methods. 1. A method for enhancing the taste of a food product , comprising: culturing a submerged mycelial liquid tissue culture in a media;collecting the supernatant fluid of the submerged mycelial liquid tissue culture; andadding the collected supernatant fluid to a food product in an amount sufficient to enhance the food product's taste.2Ganoderma lucidum, Ganoderma applanatum, Cordyceps sinensis, Cordyceps militaris, Hericium erinaceus, Lentinula edodes, Agaricus blazei, Grifola frondosa, Auricularia auricula, Flammulina velutipes, Trametes versicolor, MorchellaInonotus obliquus, Laricifomes officinalis, Fomes fomentarius, Fomes officinalis, Fomes fomitopisis, Tricholoma matsutake, Boletus edulis, Clitocybe nuda, Clitocybe saeva, PlearotusTremella fuciformis, Piptoporus betulinis, Polyporus umbellatus, Pholiota nameko, Volvariella volvacea, Hypsizygus marmoreus, Stropharia rugosoannulataLaetiporus sulfureus.. The method according to claim 1 , wherein the fungus used to culture the submerged mycelial liquid tissue culture is selected from the following group: spp. claim 1 , spp. claim 1 , claim 1 , and3Cordyceps sinensis.. The ...

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Номер записи: 14
24-03-2016 дата публикации

PHARMACEUTICAL PREPARATIONS

Номер: US20160081977A1
Автор: Köck Elke, Ley Jakob, Liszt Kathrin, SOMOZA Veronika, Widder Sabine
Принадлежит: SYMRISE AG

Pharmaceutical preparations are proposed, comprising bitter-masking acting substances for reducing and/or inhibiting gastric acid secretion induced by food constituents. 1. A pharmaceutical preparation , comprising bitter-masking acting substances for reducing and/or inhibiting gastric acid secretion induced by food constituents.2. The preparation as claimed in claim 1 , wherein the bitter-masking acting substances (component a) are selected from the group consisting of hydroxyflavanones claim 1 , hydroxybenzamides claim 1 , hydroxyphenylalkanediols claim 1 , γ-aminobutyric acid claim 1 , 4-hydroxyhydrochalcones claim 1 , vanillyl lignans claim 1 , enterolactone and mixtures thereof.3. The preparation as claimed in claim 2 , wherein the substances comprising the component (a) are selected from the group consisting of eriodictyol claim 2 , homoeriodictyol and salts thereof claim 2 , matairesinol claim 2 , lariciresinol or enterolactone and mixtures thereof.4. The preparation as claimed in claim 1 , wherein the food constituents inducing gastric acid secretion (component b) are selected from the group consisting of xanthine claim 1 , fruit acids claim 1 , phenolic glycosides claim 1 , flavone glycosides claim 1 , dihydrochalcone glycosides claim 1 , hydrolyzable and non-hydrolyzable tannins and oligomers thereof claim 1 , terpenoid or iridoid bitter substances and triterpene glycosides and mixtures thereof.5. The preparation as claimed in claim 4 , wherein the substances comprising the component (b) are selected from the group consisting of caffeine claim 4 , theobromine claim 4 , theophylline claim 4 , tartaric acid claim 4 , racemic acid claim 4 , malic acid claim 4 , succinic acid claim 4 , salicin claim 4 , arbutin claim 4 , neohesperidin claim 4 , eriocitrin claim 4 , neoeriocitrin claim 4 , narirutin claim 4 , naringin claim 4 , phloridzin claim 4 , trilobatin claim 4 , gallic and ellagic esters of carbohydrates claim 4 , galloylated catechins and epicatechins ...

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Номер записи: 15
26-03-2015 дата публикации

AMINO ACID SEASONING COMPOSITIONS COMPRISING L-GLUTAMIC ACID AND L-LYSINE

Номер: US20150086692A1
Автор: HAN Min Ho, KANG Ki Kueon, KIM Young-Duk, OH Jang-Ryul, PARK Bok Jun, Park Dong Cheol
Принадлежит: DAESANG CORPORATION

The present invention relates to a complex amino acid seasoning composition, comprising L-glutamic acid and L-lysine; wherein the composition is in the amorphous form and exhibits pH 6.5-8.0 in an aqueous solution. In addition, the present invention relates to a preparation method of the complex amino acid seasoning composition. The present invention provides amino acid seasoning compositions with excellent sensory properties in terms of saltiness and umami by use of L-glutamic acid and L-lysine. In contrast to conventional technologies, the present invention enables to block bitterness and offensive odor originated from amino acid ingredients, providing health-friendly seasoning compositions with no sodium ingredient. The seasoning composition of the present invention can be prepared with no formation of L-glutamic acid•L-lysine crystals in a very convenient and cost-effective manner. 1. A complex amino acid seasoning composition , comprising a mixture of L-glutamic acid and L-lysine; wherein the composition is in the amorphous form and exhibits pH 6.5-8.0 in an aqueous solution.2. The composition according to claim 1 , wherein the mole ratio of L-glutamic acid to L-lysine is 0.9-1.0:1.0-1.1.3. The composition according to claim 1 , wherein the composition exhibits pH 6.5-7.8 in the aqueous solution.4. The composition according to claim 1 , wherein L-glutamic acid and L-lysine are in the free base form.5. The composition according to claim 1 , wherein L-glutamic acid and L-lysine are in the non-crystalline form.6. The composition according to claim 1 , wherein L-glutamic acid and L-lysine are not substantially linked to each other by a covalent bond and an ionic bond.7. The composition according to claim 1 , wherein the composition has a taste enhancing potential to enhance saltiness and umami.8. The composition according to claim 1 , wherein the composition is powder claim 1 , fine granule or granule.920-. (canceled) This application claims priority from Korean ...

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Номер записи: 16
26-03-2015 дата публикации

Substance mixtures

Номер: US20150086693A1
Автор: Gerhard Krammer, Gunter Kindel, Sven Siegel
Принадлежит: SYMRISE AG

There are proposed substance mixtures comprising (a) 20 to 80% by weight of monocyclic terpenes and (b) 80 to 20% by weight of active substances selected from the group consisting of rebaudiosides or plant extracts comprising them, steviosides or plant extracts comprising them, naringin dihydrochalcone, mogrosides or plant extracts comprising them, rubusosides or plant extracts comprising them.

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Номер записи: 17
03-07-2014 дата публикации

BITTERNESS MASKING

Номер: US20140186491A1
Автор: Firrell Michelle, Lundy Steffi, Marshall Sarah, Norton Clive RT
Принадлежит: KRAFT FOODS R & D, INC.

A method for masking the unpleasant taste of a bitter tasting substance includes administration of the bitter tasting substance with a vitamin E compound in the presence of at least one fat. The bitter taste of a bitter tasting substance is reduced in confectionery compositions when combined with at least one fat and a taste masking effective amount of one or more forms of a vitamin E compound. 1. A method of masking the unpleasant taste of a bitter tasting substance , the method comprising administering the bitter tasting substance with a tocopherol in the presence of at least one fat.2. The method of claim 1 , wherein the tocopherol is selected from the group consisting of alpha-tocopherol claim 1 , beta-tocopherol claim 1 , gamma-tocopherol claim 1 , delta-tocopherol claim 1 , and a combination comprising at least one of the foregoing tocopherols.3. The method of claim 1 , wherein the bitter tasting substance is menthol.4. The method of claim 1 , wherein the fat is selected from the group consisting of vegetable oil claim 1 , hydrogenated vegetable oil claim 1 , partially hydrogenated vegetable oil claim 1 , a triglyceride claim 1 , a diglyceride claim 1 , a monoglyceride claim 1 , a monounsaturated fatty acid claim 1 , hydrogenated palm oil claim 1 , palm stearin claim 1 , palm kernel oil claim 1 , palm kernel stearin claim 1 , shea oil claim 1 , hydrogenated cottonseed oil claim 1 , cocoa fat claim 1 , soy bean oil claim 1 , peanut oil claim 1 , cotton seed oil claim 1 , sunflower seed oil claim 1 , olive oil claim 1 , illipe oil claim 1 , almond oil claim 1 , and a combination comprising at least one of the foregoing fats.5. The method of claim 1 , wherein the weight ratio of the bitter tasting substance to the tocopherol is about 5:1 to about 1:5.6. A confectionery composition comprisinga bitter tasting substance;a fat; anda tocopherol,wherein the unpleasant taste of the bitter tasting substance is masked.7. The composition of claim 6 , wherein the ...

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Номер записи: 18
10-07-2014 дата публикации

Off-note blocking sensory organic compounds

Номер: US20140194651A1
Автор: Christopher Todd Simons, Ioana Maria Ungureanu, Jay Patrick Slack, Jenny Ellen Evans Pennimpede, Kimberley Gray, Nicole Erna Irene Brune
Принадлежит: Givaudan SA

Disclosed are compounds that block off-notes in consumables and methods of blocking off-notes in consumables including off-notes provided by artificial sweeteners including aspartame, saccharin, acesulfame K (Acesulfame potassium), sucralose and cyclamate; and including stevioside, swingle extract, glyccerhizin, perillartine, naringin dihydrochalcone, neohesperidine dihydrochalcone, mogroside V, rubusoside, rubus extract, and rebaudioside A.

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Номер записи: 19
21-05-2015 дата публикации

MIXTURES HAVING IMPROVED COOLING EFFECT

Номер: US20150139918A1
Автор: Dilk Erich, Lages Rita, Loges Hubert, MACHINEK Arnold, Neuendorff Gabriele, Oertling Heiko
Принадлежит:

A mixtures which contain (a) at least one phenylalkenal of formula (I) wherein Rand Rindependently represent hydrogen, a methyl or phenyl group, Rrepresents hydrogen, a phenyl group, alkenyl group or a linear or branched alkyl group with 1 to 5 carbon atoms, and the broken double lines independently represent a single bond or a double bond, and (b) at least one physiological cooling agent. 2. The mixtures as claimed in claim 1 , wherein formula (I) claim 1 , Rand Rare different and denote hydrogen or phenyl claim 1 , Rstands for hydrogen claim 1 , an alkenyl or a linear or branched alkyl group with 1 to 5 carbon atoms claim 1 , and the broken double lines represent claim 1 , independently of one another claim 1 , a single bond or a double bond.3. The mixtures as claimed in claim 1 , wherein they contain phenylalkenals (component a) claim 1 , which are selected from the group comprising 2-phenyl-but-2-enal claim 1 , 2-phenyl-pent-2-enal claim 1 , 3-phenyl-pent-4-enal claim 1 , 2-phenyl-pent-4-enal and mixtures thereof.4. The mixtures as claimed in claim 1 , wherein they contain physiological cooling agents (component b) claim 1 , which are selected from the group comprising menthol claim 1 , L-menthol claim 1 , menthone glycerol acetal claim 1 , menthyl lactate claim 1 , substituted menthane-3-carboxylic acid amides claim 1 , menthane-3-carboxylic acid-N-ethylamide claim 1 , 2-isopropyl-N claim 1 ,2 claim 1 ,3-trimethylbutanamide claim 1 , substituted cyclohexane-carboxylic acid amides claim 1 , 3-menthoxy-1 claim 1 ,2-propanediol claim 1 , 2-hydroxyethylmenthyl carbonate claim 1 , 2-hydroxypropylmenthyl carbonate claim 1 , N-acetylglycine menthyl esters claim 1 , menthyl-hydroxy-carboxylic acid esters claim 1 , menthyl-3-hydroxybutyrate claim 1 , menthyl monosuccinate claim 1 , 2-mercaptocyclodecanone claim 1 , menthyl-2-pyrrolidin-5-one carboxylate and mixtures thereof.5. The mixtures as claimed in claim 1 , wherein they further contain(c) at least one aroma ...

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Номер записи: 20
16-06-2016 дата публикации

TASTE-MODIFYING INGREDIENT

Номер: US20160165936A1
Автор: DELATTRE Maxime, Gelin Jean-Luc
Принадлежит: FIRMENICH SA

A method for modifying the taste of a foodstuff or beverage by including therein a taste modifying composition that includes 7-[4,5-dihydroxy-6-(hydroxymethyl)-3-(3,4,5-trihydroxy-6-methyloxan-2-yl)oxyoxan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl)chromen-4-one (rhoifolin) in an amount effective to reduce bitterness or increase sweetness of the foodstuff or beverage. 15.-. (canceled)6. A taste modifying composition comprising from 5 to 100ppm of 7-[4 ,5-dihydroxy-6-(hydroxymethyl)-3-(3 ,4 ,5-trihydroxy-6-methyloxan-2-yl)oxyoxan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl)chromen-4-one.7. A method of reducing or masking bitterness of a foodstuff or beverage and/or increasing the sweetness of a foodstuff or beverage by adding from 5 to 100 ppm of 7-[4 ,5-dihydroxy-6-(hydroxymethyl)-3-(3 ,4 ,5-trihydroxy-6-methyloxan-2-yl)oxyoxan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl)chromen-4-one thereto.8. A method for modifying the taste of a foodstuff or beverage by including therein a taste modifying composition that includes 7[4 ,5-dihydroxy-6-(hydroxymethyl)-3-(3 ,4 ,5-trihydroxy-6-methyloxan-2-yl)oxyoxan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl)chromen-4-one (rhoifolin) in an amount effective to reduce bitterness or increase sweetness of the foodstuff or beverage.9. The method of claim 8 , wherein the taste modification comprises reducing bitterness.10. The method of claim 8 , wherein the taste modification comprises increasing sweetness.11. The method of claim 8 , wherein the taste modifying ingredient is present in an amount of from 5 to 300 ppm.12. The method of claim 8 , wherein the taste modifying ingredient is present in an amount of from 5 to 100 ppm. The present invention relates to a taste-modifying ingredient. The invention further relates to the use of the taste-modifying ingredients in a foodstuff and a taste-modifying composition comprising the taste-modifying ingredient.Sugar is a popular sweetening additive in human food preparation. By sugar is understood sucrose but also ...

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Номер записи: 21
02-07-2015 дата публикации

Enzyme Preparation for Modifying Food Material

Номер: US20150181913A1
Автор: Makino Yosuke, Nishimoto Yukifumi
Принадлежит:

An enzyme preparation for suppressing bitterness of food contains phospholipase and, if necessary, further contains protease. A method for suppressing bitterness of food includes treating a food material with a food bitterness suppressor containing the enzyme preparation. A method for producing a processed food product includes treating a food material with a food bitterness suppressor containing the enzyme preparation. Food treated with the enzyme preparation for suppressing bitterness of food tastes less bitter even when cooked after long-term preservation. Furthermore, an enzyme preparation for suppressing bitterness of food and for, if necessary, tenderizing food can be provided. 1. An enzyme preparation for suppressing bitterness of food , comprising phospholipase.2. The enzyme preparation of claim 1 , further comprising protease.3. The enzyme preparation of claim 1 , wherein the food is edible meat.4. The enzyme preparation of claim 1 , wherein the bitterness is derived from peptide generated due to an action of protease on a material of the food.5. The enzyme preparation of claim 1 , wherein the phospholipase is phospholipase D.6. The enzyme preparation of claim 1 , wherein the phospholipase is contained in a proportion of 60 to 1500 units (U) with respect to 100 units (U) of the protease.7. A method for suppressing bitterness of food claim 1 , which comprises treating a food material with a food bitterness suppressor containing the enzyme preparation of .8. A method for producing a processed food product claim 1 , which comprises treating a food material with a food bitterness suppressor containing the enzyme preparation of .9. A processed food product claim 1 , comprising a food material treated with a food bitterness suppressor containing the enzyme preparation of .10. The enzyme preparation of claim 2 , wherein the food is edible meat.11. The enzyme preparation of claim 2 , wherein the bitterness is derived from peptide generated due to an action of ...

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Номер записи: 22
30-06-2016 дата публикации

TASTE MODIFYING COMPOSITIONS

Номер: US20160183576A1
Автор: Keepe Esther, Putter Clemens M., Wonschik Johann
Принадлежит:

The invention relates to a sweetener/sweetness enhancer composition comprising a acesulfame-K and at least one of a compound having a balsamic note and the components thereof. 1. A process for modifying the taste features of acesulfame-K in a sweetener/sweetness enhancer composition , the process comprising: adding to the acesulfame-K at least one of a compound having a balsamic note and the components thereof to produce a modified sweetener/sweetness enhancer composition.2. The process of claim 1 , further comprising:determining a threshold limit for the at least one of a compound having a balsamic note and the components thereof relative to a solution comprising the solvent and the at least one of a compound having a balsamic note and the components thereof,wherein the threshold limit is the amount below which a modifying effect of the at least one of a compound having a balsamic note and the components thereof is undetectable in the solution.3. The process of claim 2 , wherein the adding comprises:adding the acesulfame-K and the at least one of a compound having a balsamic note and the components thereof, in an amount below the threshold amount, to produce the modified sweetener/sweetness enhancer composition.4. A sweetener/sweetness enhancer composition claim 2 , comprising:acesulfame-K; andat least one of a compound having a balsamic note and the components thereof.5. The composition of claim 4 , wherein the at least one of a compound having a balsamic note and the components thereof is present in an amount ranging from 0.01 wppm to 10 wt %.6. The composition of claim 4 , wherein the composition further comprises a plant extract.7. The composition of claim 4 , wherein the composition further comprises an amino acid.8. The composition of claim 4 , wherein the composition comprises a lactone.9. A process for making a liquid sweetener/sweetness enhancer composition comprising:dissolving in a solvent a sweetener/sweetness enhancer composition comprising:acesulfame- ...

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Номер записи: 23
30-06-2016 дата публикации

TASTE MODIFYING COMPOSITIONS

Номер: US20160183578A1
Автор: Keepe Esther, Putter Clemens M., Wonschik Johann
Принадлежит:

The invention relates to a sweetener/sweetness enhancer, comprising at least one component selected from the group consisting of maltol and a maltol derivative; an ester; and at least one component selected from the group consisting of a plant extract and a lactone. 1. A taste modifier composition , comprising:at least one component selected from the group consisting of maltol and a maltol derivative;an ester; andat least one component selected from the group consisting of a plant extract and a lactone.2. The composition of claim 1 , further comprising a bitter blocking agent.3. The composition of claim 1 , wherein the ester has a molecular weight greater than 200.4. The composition of claim 1 , wherein the composition comprises at least two plant extracts.5. The composition of claim 1 , wherein the composition comprises at least two lactones.6. The composition of claim 1 , wherein the composition further comprises at least two amino acids.7. The composition of claim 1 , wherein the plant extract is selected from the group consisting of:geranium extract, pimento berry oil, grapefruit extract, tangerine extract, lemon extract, lime extract, orange extract, basil extract, sage extract, rosemary extract, pine extract, sandalwood oil, bay extract, chamomile extract, fennel extract, rose extract, thyme extract, fenugreek extract, anise extract, jasmine extract, caraway oil, cassia oil ginger oil, sinensal, and combinations thereof.8. The composition of claim 1 , wherein the plant extract is selected from the group consisting of:pimento berry oil, sandalwood oil, caraway oil, cassia oil, and combinations thereof.10. The composition of claim 1 , wherein the lactone is selected from the group consisting of massiolactone claim 1 , decalactone claim 1 , dodecalactone claim 1 , whiskey lactone claim 1 , and mixtures thereof.11. The composition of claim 1 , wherein the ester is selected from the group consisting of: alkyl laurates claim 1 , alkyl palmitates claim 1 , and ...

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Номер записи: 24
30-06-2016 дата публикации

TASTE MODIFYING COMPOSITIONS

Номер: US20160183579A1
Автор: Keepe Esther, Putter Clemens M., Wonschik Johann
Принадлежит:

The invention relates to a sweetener/sweetness enhancer composition comprising a -based sweetener and at least one of a compound having a balsamic note and the components thereof. 1steviastevia. A process for modifying the taste features of a -based sweetener in a sweetener/sweetness enhancer composition , the process comprising: adding to the -based sweetener at least one of a compound having a balsamic note and the components thereof to produce a modified sweetener/sweetness enhancer composition.2. The process of claim 1 , further comprising:determining a threshold limit for the at least one of a compound having a balsamic note and the components thereof relative to a solution comprising the solvent and the at least one of a compound having a balsamic note and the components thereof,wherein the threshold limit is the amount below which a modifying effect of the at least one of a compound having a balsamic note and the components thereof is undetectable in the solution.3. The process of claim 2 , wherein the adding comprises:{'i': 'stevia', 'adding the -based sweetener and the at least one of a compound having a balsamic note and the components thereof, in an amount below the threshold amount, to produce the modified sweetener/sweetness enhancer composition.'}4. A sweetener/sweetness enhancer composition claim 2 , comprising:{'i': 'stevia', 'a -based sweetener; and'}at least one of a compound having a balsamic note and the components thereof.5. The composition of claim 4 , wherein the at least one of a compound having a balsamic note and the components thereof is present in an amount ranging from 0.01 wppm to 10 wt %.6. The composition of claim 4 , wherein the composition further comprises a plant extract.7. The composition of claim 4 , wherein the composition further comprises an amino acid.8. The composition of claim 4 , wherein the composition comprises a lactone.9. A process for making a liquid sweetener/sweetness enhancer composition comprising:dissolving in a ...

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Номер записи: 25
30-06-2016 дата публикации

TASTE MODIFYING COMPOSITIONS

Номер: US20160183580A1
Автор: Keepe Esther, Putter Clemens M., Wonschik Johann
Принадлежит:

The invention relates to a sweetener/sweetness enhancer composition comprising a sucralose and at least one of a compound having a balsamic note and the components thereof. 1. A process for modifying the taste features of sucralose in a sweetener/sweetness enhancer composition , the process comprising: adding to the sucralose at least one of a compound having a balsamic note and the components thereof to produce a modified sweetener/sweetness enhancer composition.2. The process of claim 1 , further comprising:determining a threshold limit for the at least one of a compound having a balsamic note and the components thereof relative to a solution comprising the solvent and the at least one of a compound having a balsamic note and the components thereof,wherein the threshold limit is the amount below which a modifying effect of the at least one of a compound having a balsamic note and the components thereof is undetectable in the solution.3. The process of claim 2 , wherein the adding comprises:adding the sucralose and the at least one of a compound having a balsamic note and the components thereof, in an amount below the threshold amount, to produce the modified sweetener/sweetness enhancer composition.4. A sweetener/sweetness enhancer composition claim 2 , comprising:sucralose; andat least one of a compound having a balsamic note and the components thereof.5. The composition of claim 4 , wherein the at least one of a compound having a balsamic note and the components thereof is present in an amount ranging from 0.01 wppm to 10 wt %.6. The composition of claim 4 , wherein the composition further comprises a plant extract.7. The composition of claim 4 , wherein the composition further comprises an amino acid.8. The composition of claim 4 , wherein the composition comprises a lactone.9. A process for making a liquid sweetener/sweetness enhancer composition comprising:dissolving in a solvent a sweetener/sweetness enhancer composition comprising:sucralose; andat least one ...

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Номер записи: 26
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: 27
01-09-2016 дата публикации

Methods for the production and use of mycelial liquid tissue culture

Номер: US20160249660A1
Автор: Bhupendra Kumar Soni, Brooks John Kelly, Huntington DAVIS, James Patrick Langan
Принадлежит: Mycotechnology Inc

The present invention includes a method for enhancing the taste of a food product, which includes the steps of culturing a submerged mycelial liquid tissue culture in a media, collecting the supernatant fluid of the submerged mycelial liquid tissue culture, and adding the collected supernatant fluid to a food product in an amount sufficient to enhance the food product's taste. In one embodiment, the mycelial liquid tissue culture comprises C. sinensis , and the culture step is carried out for between about one and sixty days. The food products include quinoa, amaranth, whole wheat, stevia plant parts, steviol glycoside, aspartame, acesulfame-K, sucralose, carbohydrates, salt substitutes such as potassium chloride, monk fruit, cacao, cacao liquor, tea, ginseng, pea protein, sugar alcohol, coffee, cranberry, grapefruit, pomegranate, coconut, wine, beer, liquor and spirits. The present invention also includes products made by the disclosed methods.

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Номер записи: 28
13-11-2014 дата публикации

PROCESS FOR REBAUDIOSIDE D

Номер: US20140335254A1
Автор: Feng Yunlong, Shi Jingang, Wang Hansheng, Zhao Chenghai
Принадлежит:

The invention describes compositions that include rebaudioside D, processes to produce rebaudioside D and formulations that provide ratios of rebaudioside A to rebaudioside D to decrease the aftertaste of rebaudioside A. 1. A method to decrease or eliminate aftertaste in a sweetener , comprising the step of adding at least about 0.5% rebaudioside D by weight to the sweetener , wherein aftertaste in the sweetener is decreased or eliminated.2stevia. The method of claim 1 , wherein the sweetener is a product.3stevia. The method of claim 2 , wherein the product is rebaudioside A.4. A method to decrease of eliminate aftertaste in a sweetener claim 2 , comprising the step of adding a sufficient amount of rebaudioside D by weight to the sweetener claim 2 , wherein the aftertaste in the sweetener is decreased or eliminated.5stevia. The method of claim 4 , wherein the sweetener is a product.6stevia. The method of claim 5 , wherein the product is rebaudioside A.7. A method to decrease or eliminate aftertaste in an artificially sweetened composition claim 5 , comprising the step of adding at least about 0.5% rebaudioside D by weight to the sweetened composition claim 5 , wherein the aftertaste in the artificially sweetened composition is decreased or eliminated.8. The method of claim 7 , wherein the artificial sweetener is a cyclamate and salts thereof claim 7 , sucralose claim 7 , aspartame claim 7 , saccharin and salts thereof claim 7 , xylitol claim 7 , acesulfame-K or mixtures thereof.9. A method to decrease of eliminate aftertaste in an artificially sweetened composition claim 7 , comprising the step of adding a sufficient amount of rebaudioside D by weight to the composition claim 7 , wherein the aftertaste in the artificially sweetened composition is decreased or eliminated.10. The method of claim 9 , wherein the artificial sweetener is a cyclamate and salts thereof claim 9 , sucralose claim 9 , aspartame claim 9 , saccharin and salts thereof claim 9 , xylitol claim 9 , ...

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Номер записи: 29
01-10-2015 дата публикации

Chewing gum products containing (r)-2-[((1r,2s,5r)-2-isopropyl-5-methylclohexanecarbonyl)-amino]-acetic acid isopropyl ester

Номер: US20150272161A1
Автор: Gloria T. Sheldon, Sonya S. Johnson
Принадлежит: Wm Wrigley Jr Co

A chewing gum composition includes gum base, flavor, sweetening agent, and about 0.01% to about 0.4% [(2-isopropyl-5-methyl-cyclohexanecarbonyl)-amino]-acetic acid isopropyl ester (Gly-OiPr).

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Номер записи: 30
25-12-2014 дата публикации

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

Номер: US20140377381A1
Автор: David Hayashi, Francis Xavier Brennan, Jane V. Leland, 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: 31
13-10-2016 дата публикации

FLAVOR MODIFYING COMPOSITION, USES THEREOF AND PRODUCTS COMPRISING THE SAME

Номер: US20160295890A1
Автор: Cohen Jeff, DWECK Jack, GORDIN Avner, MAYMON Yuval
Принадлежит:

Provided is a flavor modifying composition including a blend of a water soluble filler including plant fibers; and at least one sucrose substitute of natural source, wherein said flavor modifying composition includes at least 90% w/w of the filler, the amount being determined when said composition is in dry form; and said flavor modifying composition is water soluble. The flavor modifying composition is particularly effective in enhancing sweet taste and/or aroma of a product. Further provided are products including the flavor modifying composition. 138.-. (canceled)39. A water soluble composition , comprising:{'i': acacia', 'acacia, 'a water soluble filler comprising plant fibers, said plant fibers being present in an amount of at least 90% w/w based on total weight of said composition as determined when said composition is in dry form; and'}{'i': 'Stevia Rebaudiana', 'a natural sucrose substitute comprising an extract of , said natural sucrose substitute being present in an amount sufficient to provide a sweetening effect.'}40acacia. The composition of claim 39 , wherein said plant fibers are present in an amount of between about 96% to about 98% w/w based on total weight of said composition as determined when said composition is in dry form.41Stevia Rebaudiana. The composition of claim 40 , wherein said extract of is present in an amount of between about 2% to about 4% w/w based on total weight of said composition as determined when said composition is in dry form.42acacia. The composition of claim 39 , wherein the plant fibers comprise fiber gum B having a dietary fiber content of at least 85% w/w.43. The composition of claim 39 , wherein the filler further comprises an additional fiber selected from the group consisting of fiber gum A claim 39 , actilight fiber and corn fiber gum.44. The composition of claim 39 , wherein the filler further comprises one or more plant fiber obtained from a plant family selected from the group consisting of Burseraceae claim 39 , ...

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Номер записи: 32
10-12-2015 дата публикации

FRUIT-BASED FOOD AND BEVERAGE CONTAINING COMPONENTS DERIVED FROM AMLA

Номер: US20150353876A1
Автор: HARA Keishi, KOYANAGI Atsushi
Принадлежит:

The present invention provides a fruit-based food and beverage having excellent richness and full bodiness, a method for enhancing richness and full bodiness of a fruit-based food and beverage without imparting astringent taste and bitter taste more than necessary, and a method for improving the quality of taste in a food and beverage. 1. A fruit-based food and beverage containing a component derived from amla , which comprises at least one selected from a group consisting of amla fruit , amla fruit juice and amla fruit extract.2. A fruit-based food and beverage , comprising a polyphenol derived from amla fruit.3. The fruit-based food and beverage according to claim 1 , comprising 300 to 5000 ppm of the polyphenol derived from amla fruit.4. The fruit-based food and beverage according to claim 1 , wherein the fruit used for the fruit-based food and beverage is a grape.5. A method for improving a quality of taste in a fruit-based food and beverage claim 1 , comprising adding at least one selected from a group consisting of amla fruit claim 1 , amla fruit juice and amla fruit extract to the fruit-based food and beverage.6. A method for improving a quality of taste in a fruit-based food and beverage claim 1 , comprising adding a polyphenol derived from amla fruit to the fruit-based food and beverage.7. A food and beverage claim 1 , comprising the fruit-based food and beverage according to .8. A method for improving a quality of taste in a food and beverage claim 1 , comprising adding at least one selected from a group consisting of amla fruit claim 1 , amla fruit juice and amla fruit extract claim 1 , and a fruit-based food and beverage to a different food and beverage.9. A method for improving a quality of taste in a food and beverage claim 1 , comprising adding a polyphenol derived from amla fruit and a fruit-based food and beverage to a different food and beverage. The present patent application claims priority of Japanese Patent Application No. 2012-27637 filed on ...

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Номер записи: 33
28-03-2017 дата публикации

Feline bitter taste receptors and methods

Номер: US9603379B2
Автор: Michelle M. Sandau, Nancy E. Rawson
Принадлежит: Applied Food Biotechnology Inc

A family of novel feline bitter taste receptors, referred to as feline TAS2R (fTAS2R), are disclosed herein. Isolated polynucleotides encoding the novel feline bitter taste receptors and chimeric polypeptides are also disclosed, as are expression vectors and host cells for expression of the novel feline bitter taste receptors. Methods of identifying compounds that bind to the novel feline bitter taste receptors and modulate their activity are disclosed.

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Номер записи: 34
02-02-2016 дата публикации

Taste-improving agent and food or drink containing same

Номер: US9247758B2
Автор: Akiko Ichikawa, Kanako Tsuchiya, Kiminori Sugiyama, Masashi Shimono
Принадлежит: Nippon Suisan Kaisha Ltd

Provided is a taste improver that improves or decreases unpleasant bitterness, astringent taste, harsh taste, bitter taste, or the like that results from potassium salts, magnesium salts, calcium salts, and ammonium salts without adversely affecting savoriness of a food or drink. The taste improver includes a vegetable extract and/or a phospholipid. In the taste improver, the aforementioned vegetable extract includes a vegetable-derived glycoside and/or glycoside aglycone. In the taste improver, the aforementioned phospholipid is phosphatidylcholine, phosphatidylserine, phosphatidylethanolamine, phosphatidylinositol, and/or a lyso form thereof. Arginine is further added to the aforementioned taste improver. Trehalose and/or hydrogenated starch syrup are further added to the taste improver. A manufacturing method of such and an improvement method for the unpleasant bitterness, astringent taste, harsh taste, bitter taste, or the like caused by potassium salts, magnesium salts, calcium salts, and ammonium salts using these taste improvers. A food or drink including these taste improvers.

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Номер записи: 35
13-09-2016 дата публикации

Small molecule inhibitors of TRPA1

Номер: US9440993B2
Автор: Dirk Sombroek, Michael Krohn
Принадлежит: BRAIN Biotechnology Research and Information Network AG

The present invention relates to the use of compounds which are capable of attenuating skin irritation when they are applied to the skin. Skin irritation can be caused, inter alia, by ingredients of cosmetic or pharmaceutical compositions and/or environmental irritants. In particular, the present invention relates to compounds having the property of antagonizing the activation of the transient receptor potential (TRP) ankyrin 1 (TRPA1) ion channel and the use of said compounds as soothing agents. Such compounds can be used in many fields, particularly in personal-care products, cosmetics, textile and packaging products, pharmaceutical compositions, medical devices, and foodstuffs. The present invention further relates to products and/or pharmaceutical compositions containing said compounds. The present invention also relates to the use of the compounds described herein for the modulation of the taste of a food product.

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Номер записи: 36
12-07-2016 дата публикации

Preparations for oral consumption

Номер: US9386787B2
Автор: Gerhard Krammer, Jakob Ley, Katharina Reichelt, Katja Obst
Принадлежит: SYMRISE AG

Preparations for oral consumption are proposed, comprising (a) lactic acid 1-menthyl ester of the general formula (I) its stereoisomers or mixtures thereof, (b) at least one substance having a bitter, astringent and/or metallic taste impression, and optionally (c) further flavorings.

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Номер записи: 37
08-07-2016 дата публикации

Method for manufacturing dried up fruits of red ginseng and dried up fruits of red ginseng manufactured by thereof

Номер: KR101638295B1
Автор: 임이택
Принадлежит: 한국참생약영농조합법인

The present invention relates to a process for producing red ginseng and to red ginseng malt produced by the process. The process for preparing red ginseng malt lard according to the present invention comprises: a step (S100) of harvesting and washing fresh ginseng; A steam step (S200) of steam-washing the washed fresh ginseng to produce red ginseng; A primary drying step (S300) of drying the steamed red ginseng for a predetermined time to produce semi-dried red ginseng; A first aging step (S400) of aging the semi-dried red ginseng by allowing it to stand for a predetermined time; A step (S500) of preparing sweet corn syrup mixed with the aged red ginseng to prepare sweet corn syrup using sweet potato to alleviate the bitter taste of the red ginseng and to enhance the flavor; (S600) mixing the aged red ginseng with sweet potato starch syrup and sugar solution, and coating the surface of the red ginseng with sweet potato starch syrup and sugar solution (S600); A second aging step (S700) of aging the mixture of aged red ginseng, sweet potato starch syrup, and sugar solution at a constant temperature so that the sweet potato starch syrup and the sugar solution are permeated into the red ginseng; Cutting and secondary drying step (S800) of cutting the aged red gins into a predetermined size and then drying to produce red ginseng maleai; And a packaging step (S900) of packaging the red ginseng malt beer according to the standard for commercialization and circulation. According to the above-described composition, the dried red ginseng of the harvested red ginseng is manufactured, and the malt liquor is produced. The bitterness unique to red ginseng is alleviated to improve the taste and flavor, the color and the sugar content are excellent, the storage property and the flowability are increased, The unique texture and flavor of red ginseng as well as its physiological function can be added to make consumer's health more beneficial. In addition to expanding the use ...

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Номер записи: 38
23-08-2016 дата публикации

Sweet taste receptor antagonist compositions

Номер: US9421217B2
Автор: Arianne PERRY, Grant DuBois, Robert L. GOLDSTEIN
Принадлежит: Four LLC

The present disclosure relates to compositions comprising gymnemic acid, together with a form of zinc to block the unpleasant bitter taste of gymnemic acid as well as to extend the sweet taste blocking properties of gymnemic acid, resulting in palatable compositions for delivery to the oral cavity to block sweet taste receptors located therein. The present disclosure also relates to methods of reducing sugar consumption and reducing calorie intake via administration of such compositions to a subject.

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Номер записи: 39
09-06-2015 дата публикации

Composition for improving taste of high-intensity sweetener and application thereof

Номер: US9049876B2
Автор: Hideki Fujihara, Tomohiro Enomoto
Принадлежит: Matsutani Chemical Industries Co Ltd

An object of the present invention is to improve a distinctive strange taste (particularly bitterness remaining in the mouth) of a conventional low-calorie food or drink, particularly an edible product (a food or drink) having low calories obtained by replacing part or most of the sugar or isomerized sugar to be added by a high-intensity sweetener. Provided are a composition for improving a taste of a high-intensity sweetener, a method of improving a taste of an edible product containing a high-intensity sweetener, and an edible product in which a taste of a high-intensity sweetener is improved, each of which is characterized by containing or using an isomerized sugar and a rare sugar such that the rare sugar is contained or used in an amount of from 1 to 150 parts by mass based on 100 parts by mass of the isomerized sugar.

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Номер записи: 40
21-03-2016 дата публикации

쓴맛 억제제 및 이를 포함하는 인삼 조성물

Номер: KR20160030926A
Автор: 김수환, 김완기, 박찬웅, 신진영, 이상준
Принадлежит: (주)아모레퍼시픽

본 발명은 난소화성 말토덱스트린을 함유하는 쓴맛 억제제 및 이 쓴맛 억제제를 포함하는 인삼 조성물을 제공한다. 본 발명에 의하면, 인삼의 지표 성분의 손실 없이 특유의 쓴맛이 차폐되어 용이한 섭취를 가능하게 하는 효과가 있다.

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Номер записи: 41
18-07-2017 дата публикации

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

Номер: US09706790B2
Автор: David Hayashi, Francis Xavier Brennan, Jane V. Leland, William P. Jones
Принадлежит: Chromocell Corp

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: 42
21-02-2017 дата публикации

Methods for the production and use of mycelial liquid tissue culture

Номер: US09572364B2
Автор: Bhupendra Kumar Soni, Brooks John Kelly, Huntington DAVIS, James Patrick Langan
Принадлежит: Mycotechnology Inc

The present invention includes a method for enhancing the taste of a food product, which includes the steps of culturing a submerged mycelial liquid tissue culture in a media, collecting the supernatant fluid of the submerged mycelial liquid tissue culture, and adding the collected supernatant fluid to a food product in an amount sufficient to enhance the food product's taste. In one embodiment, the mycelial liquid tissue culture comprises C. sinensis , and the culture step is carried out for between about one and sixty days. The food products include quinoa, amaranth, whole wheat, stevia plant parts, steviol glycoside, aspartame, acesulfame-K, sucralose, carbohydrates, salt substitutes such as potassium chloride, monk fruit, cacao, cacao liquor, tea, ginseng, pea protein, sugar alcohol, coffee, cranberry, grapefruit, pomegranate, coconut, wine, beer, liquor and spirits. The present invention also includes products made by the disclosed methods.

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Номер записи: 43
21-02-2017 дата публикации

Methods for the production and use of mycelial liquid tissue culture

Номер: US09572363B2
Автор: Brooks John Kelly, Huntington DAVIS, James Patrick Langan
Принадлежит: Mycotechnology Inc

The present invention includes a method for enhancing the taste of a food product, which includes the steps of culturing a submerged mycelial liquid tissue culture in a media, collecting the supernatant fluid of the submerged mycelial liquid tissue culture, and adding the collected supernatant fluid to a food product in an amount sufficient to enhance the food product's taste. In one embodiment, the mycelial liquid tissue culture comprises C. sinensis , and the culture step is carried out for between about one and sixty days. The food products include stevia plant parts, steviol glycoside, aspartame, acesulfame-K, sucralose, carbohydrates, monk fruit, cacao, cacao liquor, tea, ginseng , pea protein, sugar alcohol, coffee, cranberry, grapefruit, pomegranate, coconut, wine, beer, liquor and spirits. The present invention also includes products made by the disclosed methods.

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Номер записи: 44
15-11-2016 дата публикации

Nutritional products having a modulated off-taste intensity and methods for making and using same

Номер: US09491959B2
Автор: Abby Mary BAUER, Mamum Al MONSOOR
Принадлежит: Nestec SA

Nutritional products and methods for modulating off-taste intensity in nutritional products are provided. In a general embodiment, a nutritional product is provided and includes a blend of carbohydrates in an approximate 1 to 1 to 1 weight ratio. The blend of carbohydrates may include maltodextrin, corn syrup, and sugar. In another embodiment, methods for modulating off-taste intensity of nutritional compositions are provided and include modifying the sweetness of the nutritional product so that it is moderate.

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Номер записи: 45
25-10-2016 дата публикации

Low-sodium salt composition

Номер: US09474297B2
Автор: Sambasiva Chigurupati
Принадлежит: S&P Ingredient Development LLC

Low-sodium salt compositions/substitutes, Modified Potassium Chlorides (MPCs) and methods of making the same. The salt compositions/substitutes preferably include NaCl, KCl and a modifier(s), preferably a cereal flour such as rice flour. A food grade acidulant is preferably included. The composition/substitute will preferably have a Na/K ratio of from about 0.1 to about 9.0, most preferably about 1.0. MPCs preferably include KCl and a modifier(s), preferably a cereal flour such as rice flour. A food grade acidulant is preferably included. The salt compositions/substitutes and MPCs are preferably made by drum drying, extrusion cooking or agglomeration procedures. The MPC is preferably blended and/or co-ground with unmodified NaCl in any desired ratio, preferably 50/50, which gives a Na/K ratio of about 1 (i.e. 20% sodium and 20% potassium), to cost-effectively provide a salt substitute without modifying the NaCl.

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Номер записи: 46
27-09-2016 дата публикации

Off-note blocking sensory organic compounds

Номер: US09451784B2
Автор: Christopher Todd Simons, Ioana Maria Ungureanu, Jay Patrick Slack, Jenny Ellen Evans Pennimpede, Kimberley Gray, Nicole Brune Servant
Принадлежит: Givaudan SA

Disclosed are compounds that block off-notes in consumables and methods of blocking off-notes in consumables including off-notes provided by artificial sweeteners including aspartame, saccharin, acesulfame K (Acesulfame potassium), sucralose and cyclamate; and including stevioside, swingle extract, glyccerhizin, perillartine, naringin dihydrochalcone, neohesperidine dihydrochalcone, mogroside V, rubusoside, rubus extract, and rebaudioside A.

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Номер записи: 47