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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 115. Отображено 98.
14-03-2013 дата публикации

INGREDIENT DELIVERY SYSTEM

Номер: US20130064931A1
Автор: Gautier Antoine, Hafner Valeria, TCHAKALOVA Vera
Принадлежит: FIRMENICH SA

A delivery system that includes surfactant micelles, and a surfactant system of nonionic, cationic or zwitterionic surfactants, with the surfactant being present in an amount equal to or greater than its critical micelle concentration, 10% or more by weight, based on the total weight of the delivery system, of a hydrophilic phase formed of water and/or a water-soluble solvent, and from 0.0001 to 5% by weight, based on the total weight of the delivery system, of a compound having the structure 2. A delivery system according to wherein the surfactant aggregates are vesicles and/or micelles.3. A delivery system according to wherein the surfactant aggregates are micelles.4. A delivery system according to further comprising an oil phase formed of a flavor or other oil claim 1 , with less than 20% by weight of the hydrophilic phase and with the delivery system being in the form of a microemulsion.5. A delivery system according to further comprising a continuous phase protecting component for compound 1.6. A delivery system according to wherein continuous phase protecting agent comprises ascorbic acid.7. A delivery system according to wherein continuous phase protecting agent comprises citric acid claim 5 , phosphoric acid or mixtures thereof.8. A delivery system according to claim 1 , wherein compound 1 is present in an amount of from 0.2 to 2% claim 1 , by weight based on to the weight of the delivery system.9. A delivery system according to claim 1 , wherein the surfactant comprises a nonionic surfactant.10. A delivery system according to claim 1 , wherein the surfactant comprises a zwitterionic surfactant.11. A delivery system according to claim 1 , wherein the surfactant is selected from the group consisting of sugar esters of fatty acids claim 1 , polyoxyethylene-based surfactants claim 1 , polyoxyethylene sorbitan-based surfactants claim 1 , alkyl polyglucosides and saponin-containing surfactants.12. A delivery system according to claim 1 , wherein the surfactant is ...

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Номер записи: 1
16-05-2013 дата публикации

FLAVOR CONTAINING L-GLUTAMIC ACID AND METHOD THEREOF

Номер: US20130122141A1
Автор: Cho Jin Man, EOM Hyun Suk, Hwang In Seok, KIM Jeong Hwan, PARK Jang Hee, SEO Yong Bum
Принадлежит: CJ CHEILJEDANG CORPORATION

Disclosed herein is a method for producing a flavoring containing L-glutamic acid derived from natural foods by adjusting the content of ammonia remaining in a final fermentation broth after completion of culture to be in the range of 0 to 10 g/L in cultivation of L-glutamic acid producing microorganisms, thereby facilitating drying of the fermentation liquor containing L-glutamic acid. A flavoring produced by the method is also disclosed. 1. A method for producing a flavoring containing L-glutamic acid derived from natural foods comprising:a) culturing an L-glutamic acid producing microorganism in a medium containing a carbon source, a nitrogen source and a pH modifier such that the content of ammonia remaining in a final fermentation broth after completion of culture is 0 to 10 g/L;b) after culturing, removing microorganism sludge from the final fermentation broth to yield a fermentation liquor; andc) drying the fermentation liquor from which the microorganism sludge is removed.2. The method according to claim 1 , wherein the culturing is performed by using ammonia as the pH modifier at an early stage of culturing and then replacing the ammonia with another pH modifier than ammonia at the Lag phase to early Stationary phase of growth curve of the L-glutamic acid producing strain.3. The method according to claim 2 , wherein the other pH modifier is at least one selected from the group consisting of alkaline sodium salts and alkaline potassium salts.4. The method according to claim 1 , wherein the nitrogen source is at least one selected from the group consisting of ammonium salts claim 1 , urea claim 1 , amino acids claim 1 , peptides claim 1 , proteins claim 1 , yeast extracts claim 1 , and corn saccharized solutions.5. The method according to claim 1 , wherein the pH modifier is not ammonia.6. The method according to claim 1 , wherein the removing microorganism sludge is performed by using filtration or centrifugal separation.7. The method according to claim 6 , ...

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Номер записи: 2
23-05-2013 дата публикации

Aroma Composition Including 2,4-Nonadiene

Номер: US20130129893A1
Автор: Campanile Fabio, DAVODEAU Sophie, GYGAX Hans Rudolph, Renes Harry
Принадлежит: Givaudan S.A.

A method of enhancing the aroma of an aroma composition, including the addition to the composition of an aroma-enhancing quantity of 2,4-nonadiene. The addition enhances the “radiance” of aroma compositions, especially foodstuffs, resulting in a stronger aroma and the need for reduced quantities of additional aroma ingredients. 1. A method of enhancing the aroma of an aroma composition , comprising the addition to the composition of an aroma-enhancing quantity of 2 ,4-nonadiene.2. A method according to claim 1 , in which the 2 claim 1 ,4-nonadiene is present in the composition in a concentration of from 1 ppb to 10 ppm claim 1 , particularly between 100 ppb and 1 ppm.3. A method according to claim 1 , in which the aroma composition is a composition comprising fragrant materials.4. A method according to claim 1 , in which the aroma composition is a consumable composition.5. An aroma-providing composition claim 1 , comprising at least one aroma ingredient and an aroma-enhancing quantity of 2 claim 1 ,4-nonadiene.6. An aroma composition claim 1 , comprising an aroma-enhancing quantity of 2 claim 1 ,4-nonadiene. The present application is a Continuation-in-Part of international patent application PCT/EP2011/063439 filed Aug. 4, 2011, which claims priority from British Patent Application GB 1013087.0 filed Aug. 4, 2010, from which applications priority is claimed, and which are incorporated by reference herein.This disclosure relates to aroma enhancement of compositions in which aroma is an important factor.A desirable aroma is a feature of many compositions. Such compositions include not only those to which perfume is normally added, such as cleaning compositions (soaps, washing detergents and other cleaning compositions, fabric softeners) and cosmetics, but also in edible compositions such as foodstuffs and beverages, in which the taste is actually at least partially caused by the aroma of the foodstuff or beverage. This is inhaled through the nose when the foodstuff ...

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Номер записи: 3
22-08-2013 дата публикации

SUBSTANCE MIXTURES

Номер: US20130216692A1
Автор: Riess Thomas, Sabater Christopher, Schrader Dirk, Sleet Christina
Принадлежит: SYMRISE AG

Substance mixtures are proposed, comprising 1. Substance mixtures , comprising(a) polyphenols, flavonoids and/or diterpene glucosides,(b) polysaccharides and optionally(c) saponinswith the proviso that the content of arabinogalactan proteins in component (b) is at least 11% by weight.2. Substance mixtures according to claim 1 , wherein the polyphenols claim 1 , flavonoids or diterpene glucosides (component a) are selected from the group consisting of chalcones claim 1 , flavones claim 1 , flavonols claim 1 , flavanols claim 1 , flavanones claim 1 , flavanonols claim 1 , isoflavones claim 1 , anthocyanidins and aurones.3. Substance mixtures according to claim 1 , wherein the flavonoids (component a) are dihydrochalcones or flavanones.4. Substance mixtures according to claim 1 , wherein the flavonoids (component a) are phloretin or hesperetin or mixtures thereof.5. Substance mixtures according to claim 1 , wherein the polysaccharides (component b) are condensation products of arabinose claim 1 , galactose claim 1 , rhamnose and/or glucuronic acid.6. Substance mixtures according to claim 1 , wherein the polysaccharides (component b) is gum arabic.7. Substance mixtures according to claim 1 , wherein the polysaccharides (component b) have a content of arabinogalactan proteins of from 12 to 30% by weight.8. Substance mixtures according to claim 1 , wherein the polysaccharides (component b) have an ash content of less than 1% by weight.9. Substance mixtures according to claim 1 , wherein they have a water content of less than 5% by weight.10. Substance mixtures according to claim 1 , wherein they comprise components (a) and (b+c) in the weight ratio of from 1:99 to 80:20.11. A process for the production of substance mixtures according to claim 1 , wherein(a) polyphenols, flavonoids and/or diterpene glucosides are dissolved or dispersed in a solvent mixture consisting of water, triacetin, polyols and alcohols,(b) the solution or dispersion thus obtained is reacted with an ...

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Номер записи: 4
29-08-2013 дата публикации

METHOD OF PRODUCING FLAVOR-RELEASING GRANULES, FLAVOR-RELEASING GRANULES, AND CIGARETTE FILTER CONTAINING FLAVOR-RELEASING GRANULES

Номер: US20130220353A1
Автор: KOBAYASHI Tomohiro, MIYAUCHI Masato
Принадлежит: Japan Tobacco Inc

A method of producing flavor-releasing granules, includes adding ethanol, together with a plurality of flavorant compounds, to an aqueous solution containing a plurality of cyclodextrin compounds and conducting stirring to include the flavorant compounds within the cyclodextrin compounds, intermittently spraying the obtained aqueous solution onto hygroscopic core particles in a state of planetary motion to adhere the flavorant inclusion cyclodextrin compounds to the respective surfaces of the core particles. 1. A method of producing flavor-releasing granules , comprising:(a) adding ethanol, together with a mixture of a plurality of flavorant compounds, to an aqueous solution containing two or three cyclodextrin compounds selected from the group consisting of an α-cyclodextrin compound, a β-cyclodextrin compound and a γ-cyclodextrin compound, and conducting stirring to include the flavorant compounds within the selected cyclodextrin compounds, thereby providing an aqueous coating solution containing the cyclodextrin mixture including the flavorant compounds;(b) maintaining hygroscopic core particles in a state of planetary motion; and(c) intermittently spraying the aqueous coating solution onto the hygroscopic core particles in the state of planetary motion and conducting drying to form a flavor-releasing coat layer containing the cyclodextrin mixture including the flavorant compounds directly carried on respective surfaces of the hygroscopic core particles without a binder.2. The method according to claim 1 , wherein the hygroscopic core particles comprise granulated sugar claim 1 , milk sugar claim 1 , yellow soft sugar claim 1 , white soft sugar claim 1 , superior white soft sugar or starch.3. The method according to claim 1 , wherein the spraying is performed at a temperature of 30 to 70° C.4. Flavor-releasing granules comprising hygroscopic core particles and flavor-releasing coat layers provided on respective surfaces of the hygroscopic core particles claim 1 , ...

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Номер записи: 5
12-09-2013 дата публикации

Oxidized Flavor Note Suppression In Comestibles

Номер: US20130236620A1
Автор: Barber Deborah D., Dierbach Lisa Ann, Herrera-Gomez Orlando, Topinka John B.
Принадлежит:

Comestibles prepared using 1,3-propanediol may include modified flavor profiles relative to comparable comestibles that do not include 1,3-propanediol. Further 1,3-propanediol may be used in low concentrations, such as about 0.01 to about 5 wt. % in comestibles to effect modification of flavor profiles including perception of oxidized whole grain wheat flavors and the like. 1. A comestible comprising:a whole grain containing component having a flavor profile; andabout 0.05 to about 5 wt. % 1,3-propandiol based on the weight of the whole grain component, the 1,3-propanediol being present in an amount effective to modify the flavor profile of the whole grain component compared to a comparative comestible containing the same amount of the same kind of whole grain containing component, but not containing 1,3-propanediol.2. The comestible of having a ratio of the whole grain containing component to 1 claim 1 ,3-propanediol of from about 20:1 to about 2000:1.3. The comestible of wherein the whole grain component is whole grain flour.4. The comestible of wherein 1 claim 1 ,3-propandiol is provided in a range of about 0.1 to about 3.5 wt. % based on the weight of the whole grain component.5. The comestible of wherein 1 claim 1 ,3-propandiol is provided in a range of about 1 to about 3 wt. % based on the weight of the whole grain component.6. The comestible of wherein the whole grain component is selected from the group consisting of wheat claim 1 , oat claim 1 , barley claim 1 , maize claim 1 , brown rice claim 1 , faro claim 1 , spelt claim 1 , emmer claim 1 , rye claim 1 , quinoa claim 1 , amaranth claim 1 , triticale claim 1 , buckwheat and combinations thereof.7. The comestible of wherein the whole grain component has been aged for at least three months prior to incorporation into the comestible.8. A method of effecting an enhanced flavor profile of a comestible claim 1 , the method comprising the steps of:providing a whole grain component providing a flavor profile of ...

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Номер записи: 6
19-09-2013 дата публикации

AROMA COMPONENTS FOR IMPROVING EGG FLAVOR, AND EGG FLAVOR ENHANCERS

Номер: US20130243934A1
Автор: TAKANO Yasuko, TANIZAWA Junko
Принадлежит: TABLEMARK CO., LTD.

The present invention provides agent for enhancing egg aroma comprising at least one component(s) as an ingredient selected from the group consisting of: (a) 3-(methylthio)1-propanol, (b) benzaldehyde, (c) 4-heptanol, (d) trimethylpyrazine, (e) methylpyrazine, or (f) 2,5-dimethylpyrazine. The agent of the present invention is used for enhancing egg aroma, especially an egg flavor, of an egg product. The examples of preferred egg products to which the present invention is applied include, but not limited to, a boiled egg itself, various food products using a boiled egg (for example, tartar sauce, prepared bread filling, and so on), various food products containing an egg as a component (for example, mayonnaise, dressing, pasta sauce, Japanese omelette, steamed egg custard, steamed egg hotchpotch, omelette, quiche, rolled omelette, noodles, fried rice, custard cream, pudding, cake, sponge cake, ice cream, egg (custard) tart, bread, crape, and so on). 1. An agent for enhancing egg aroma comprising at least one component(s) as an ingredient selected from the group consisting of:(a) 3-(methylthio)1-propanol;(b) benzaldehyde;(c) 4-heptanol;(d) trimethylpyrazine;(e) methylpyrazine; or(f) 2,5-dimethylpyrazine.2. An agent for enhancing egg aroma comprising an yeast extract as an ingredient which comprises at least one component(s) selected from the group consisting of:(a) 3-(methylthio)1-propanol;(b) benzaldehyde;(c) 4-heptanol;(d) trimethylpyrazine;(e) methylpyrazine; or(f) 2,5-dimethylpyrazine.3. The agent for enhancing egg aroma according to or , wherein the agent enhances egg flavor in the egg product.4. The agent for enhancing egg aroma according to claim 1 , wherein egg product is a food is an egg itself or a food containing an egg as a part thereof. The present invention relates to enhancement of egg aroma. The present invention is useful in the field of manufacturing foods or beverages.Yeast extracts have been used in various foods as a seasoning derived from natural ...

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Номер записи: 7
26-09-2013 дата публикации

LOW MOLECULAR WEIGHT MODULATORS OF THE COLD MENTHOL RECEPTOR TRPM8 AND USE THEREOF

Номер: US20130251647A1
Автор: BOLLSCHWEILER Claus, PELZER Ralf, SIEGEL Wolfgang, Subkowski Thomas, WITTENBERG Jens
Принадлежит: BASF SE

The invention relates to new types of modulators of the cold menthol receptor TRPM8, to methods of modulating the TRPM8 receptor using these modulators; and in particular the use of the modulators for inducing a sensation of coldness; and also the articles and compositions produced using these modulators. 123.-. (canceled)27. The method according to claim 27 , where claim 27 , in the compound of the formula (II) claim 27 , X is not a methylene or linear 1 claim 27 ,4-butylene bridge.28. The method according to claim 27 , in which claim 27 , in the compounds of the formula II claim 27 , R claim 27 , Rand Rare H and{'sub': 22', '23, 'Rand R, together with the carbon atoms to which they are bonded, form a methylenedioxy group.'}29. The method according to claim 27 , in which claim 27 , in the compounds of the formula II claim 27 , the radicals Rand R claim 27 , independently of one another claim 27 , are an in each case mononuclear aryl or heteroaryl radical or a C-C-cycloalkyl radical.31. The method according to claim 25 , where the receptor is brought into contact with at least one compound which claim 25 , in a cellular activity test using cells which recombinantly express the human TRPM8 receptor claim 25 , modulates the permeability of these cells for Ca ions.32. The method according to claim 25 , where the modulating compound has an agonistic or antagonistic effect on the cellular Ca ion permeability.33. The method according to claim 25 , where the modulating compound is a TRPM8 receptor agonist.34. The use of a compound according to the definition in for inducing a sensation of coldness in humans and/or animals claim 25 , in particular for non-therapeutic purposes.35. The use of a compound according to the definition in as active constituent of a pharmaceutical composition.36. The use of a compound according to the definition in for the treatment of prostate carcinomas claim 25 , for the treatment of bladder weakness or in pain therapy.37. The use of a compound ...

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Номер записи: 8
26-09-2013 дата публикации

PREPARATION OF SEASONING PRODUCTS

Номер: US20130251847A1
Автор: Li Jingsen, Lian Hwee Peng Rebecca, Qin Lan, Ulmer Helge
Принадлежит: NESTEC S.A.

A method for preparing a food seasoning product comprising a solid state fermentation step, an hydrolysis step and a thermal reaction step, wherein the solid state fermentation step, hydrolysis step and thermal reaction step are carried out in the same reaction vessel. 1. A method for preparing a food seasoning product comprising a solid state fermentation step , a hydrolysis step and a thermal reaction step , wherein the fermentation step , the hydrolysis step and the thermal reaction step are performed in the same reaction vessel.2. A method as claimed in claim 1 , wherein the solid state fermentation step claim 1 , hydrolysis step and thermal reaction step are performed in sequence.3. A method as claimed in claim 1 , wherein the solid state fermentation step claim 1 , hydrolysis step and thermal reaction step are performed simultaneously.4. A method as claimed in claim 1 , wherein the pressure in the reaction vessel is 0 to 1.2 bar (gauge pressure).5. A method as claimed in claim 1 , wherein the solid state fermentation step is performed on a reaction mixture having a moisture content of 15% to 75% w/w.6. A method as claimed in claim 1 , comprising a milling step after the solid state fermentation step to reduce the size of particles before the hydrolysis step.7. A method as claimed in claim 6 , wherein the size of the particles is reduced to less than about 1 mm in diameter.8. A method as claimed in claim 1 , wherein the reaction vessel and materials introduced into the reaction vessel for preparing the food seasoning product are sterilised together.9. A method as claimed in claim 1 , wherein a temperature claim 1 , humidity and stirring rate for preparing the food seasoning product are controlled using a computer system.10. An apparatus for preparing a food seasoning product comprising:a reaction vessel having a feed inlet capable of being opened and closed for introducing reaction materials into the reaction vessel, and a steam inlet capable of being opened ...

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Номер записи: 9
31-10-2013 дата публикации

Fermented Ingredient

Номер: US20130287893A1
Автор: Christopher Todd Mons, Stefka Ivanova Myaka, Tarun Bhowmik
Принадлежит: Givaudan SA

Provided is a hydrolyzed pea protein based fermentation process employing Lactobacillus spec, the formed ingredient, food products comprising said ingredient and a method of enhancing the salty taste of food products.

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Номер записи: 10
07-11-2013 дата публикации

FOOD PRODUCTS CONTAINING AROMA COMPOUNDS

Номер: US20130295224A1
Автор: Dijksterhuis Garmt Bernard, Le Berre Elodie Marie
Принадлежит:

The aim of the present invention is to reduce the concentration of aroma compounds in food products, without having negative taste attributes. The present invention provides such food products containing two sections, wherein the two sections are visually the same, and wherein the two sections contain aroma compounds at different concentrations in the two sections. 1. A food product containing two sections ,wherein the two sections are visually the same,wherein each of the two sections contains the same aroma compounds at the same elative proportion,wherein the ratio of concentrations of the aroma compounds in the first section and in the second section ranges from 10:1 to 1.5:1 based on the weight of the aroma compounds,wherein the two sections are consumable in discrete portions,and wherein the volume of each of the two sections is equal to or larger than a natural single bite or single sip.2. A food product according to claim 1 , wherein the two sections have the same visual appearance claim 1 , relating to colour claim 1 , structure claim 1 , texture claim 1 , and preferably any other obviously and directly perceivable property claim 1 ,such that the two sections of the food product appear to be having the same composition for the observer of the food product.3. A food product according to claim 1 , wherein the second section has a volume maximally equal to the first section.4. A food product according to claim 1 , wherein the food product is solid or semi-solid.5. A food product according to wherein the two sections are in contact with each other.6. A food product according to claim 1 , wherein the ratio of concentrations of the aroma compounds in the first section and in the second section ranges from 8:1 to 2:1 claim 1 , based on the weight of the aroma compounds.7. A food product according to claim 1 , wherein the food product is chosen from the group consisting of soup claim 1 , bread claim 1 , baked dough products claim 1 , cookies claim 1 , biscuits claim ...

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Номер записи: 11
14-11-2013 дата публикации

Taste Enhancement

Номер: US20130302497A1
Автор: Bhowmik Tarun, KRAWEC Pablo Victor, WANG Yili
Принадлежит: Givaudan S.A.

A method of enhancing a taste sensation in a consumable composition, comprising the addition thereto of a taste provider selected from a taste provider compound and a mixture of a taste provider compound with a taste enhancement compound, there being additionally added thereto a taste sensation-enhancing quantity of choline chloride. 1. A method of enhancing a taste sensation in a consumable composition , comprising the addition thereto of a taste provider selected from a taste provider compound and a mixture of a taste provider compound with a taste enhancement compound , there being additionally added thereto a taste sensation-enhancing quantity of choline chloride.2. A method according to claim 1 , in which the taste sensation is selected from sweetness claim 1 , saltiness and umami.3. A method of enhancing a taste sensation according to claim 1 , in which the taste sensation is sweetness claim 1 , comprising the addition thereto of a sweetness provider selected from a sweetness-providing compound and a mixture thereof with a sweetness-enhancing compound claim 1 , there being additionally added thereto a sweetness sensation-enhancing quantity of choline chloride.4. A method of enhancing a taste sensation according to claim 1 , in which the taste sensation is saltiness claim 1 , comprising the addition thereto of a saltiness provider selected from a saltiness-providing compound and a mixture thereof with a saltiness-enhancing compound claim 1 , there being additionally added thereto a saltiness sensation-enhancing quantity of choline chloride.5. A method of enhancing a taste sensation according to claim 1 , in which the taste sensation is umami claim 1 , comprising the addition thereto of a umami provider selected from a umami-providing compound and a mixture thereof with a umami-enhancing compound claim 1 , there being additionally added thereto a umami sensation-enhancing quantity of choline chloride.6. A taste sensation-enhancing composition comprising a taste- ...

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Номер записи: 12
21-11-2013 дата публикации

Organic Compounds

Номер: US20130309381A1
Автор: Haseleu Gesa, LUBIAN Elisabetta, Renes Harry, Winkel Cornelis
Принадлежит: Givaudan S.A.

A composition for masking the bitter taste of potassium chloride or other potassium salt used in a consumable product as a substitute, in whole or in part, for common table salt, said composition comprising a sugar alcohol and a compound of formula (I) 2. The method according to wherein the weight ratio of sugar alcohol to potassium salt is 1:20 to 2:1.3. The method according to wherein the weight ratio of sugar alcohol to potassium salt is about 1:5 to 1:1.4. The method according to wherein a compound of formula (I) is N-gluconyl ethanolamine claim 1 , or an edible salt thereof.5. The method according to wherein a compound of formula (II) is selected from N-lactoyl GMP claim 1 , N-lactoyl AMP claim 1 , N-lactoyl CMP claim 1 , N-lactoyl IMP claim 1 , N-gluconyl GMP claim 1 , N-gluconyl AMP claim 1 , N-gluconyl CMP and N-gluconyl IMP.6. The method according to wherein the compound of formula (II) is in pure form or forms a part of a Maillard flavour composition.7. The method according to wherein the flavour modulating substance (III) is N-lactoyl tyramine.8. The method according to any of the preceding claims wherein the sugar alcohol is selected from the group consisting of Ethylene glycol claim 1 , Glycerol claim 1 , Erythritol claim 1 , Threitol claim 1 , Ribitol claim 1 , Arabitol claim 1 , Xylitol claim 1 , Lyxitol claim 1 , Allitol claim 1 , Altritol claim 1 , Glucitol (=sorbitol) claim 1 , Mannitol claim 1 , Gulitol claim 1 , Iditol claim 1 , Galactitol (=dulcitol) claim 1 , Talitol claim 1 , Lactitol claim 1 , Maltitol claim 1 , Cellobiitol claim 1 , Raffinitol claim 1 , or compounds structurally related to sugar alcohols claim 1 , Inositol claim 1 , Tetrahydroxycyclobutane claim 1 , Pentahydroxycyclopentane claim 1 , Heptahydroxycycloheptane claim 1 , Of partially hydrolyzed polysaccharides that have undergone a NaBH4 reduction step claim 1 , and derivatives thereof.9. The method according to wherein the sugar alcohol is mannitol.10. canceled13. The bitter ...

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Номер записи: 13
28-11-2013 дата публикации

Shelf Stable, Concentrated, Liquid Flavorings And Methods Of Preparing Beverages With The Concentrated Liquid Flavorings

Номер: US20130316066A1
Автор: Brown Dana Marie, Ragnarsson Karl
Принадлежит: Kraft Foods Group Brands LLC

Concentrated liquid flavorings and methods of preparing flavored beverages using the concentrated liquid flavorings are described herein. The concentrated liquid flavorings are shelf stable for prolonged storage times at ambient temperatures. Shelf stability is provided, at least in part, by acidic pH and/or reduced water activity. By one approach, the concentrated liquid flavorings are intended to provide flavor to a beverage, such as coffee, tea, milk, or other savory beverage. The concentrated liquid flavorings may be provided in a convenient portable and dosable format that can be easily used by a consumer to provide the desired flavor and amount of flavor to a beverage. 1. A concentrated liquid flavoring comprising:about 10 to about 90 percent water;about 2 to about 40 percent flavor component, the flavor component comprising a flavor key in an amount effective to provide about 0.1 to about 10 percent flavor key by weight of the concentrated liquid flavoring, andan amount of sweetener effective to provide the flavoring with a sweetness of about 50 to about 65 degrees Brix,the concentrated liquid flavoring having a pH of about 5.0 to about 7.0.2. The concentrated liquid flavoring according to claim 1 , wherein the amount of sweetener in the flavoring is effective to provide less than 2 degree Brix to a beverage when the concentrated liquid flavoring is diluted in a beverage at a ratio of about 1:40 to about 1:160.3. The concentrated liquid flavoring according to claim 1 , wherein the flavoring has a water activity of less than about 0.76.4. The concentrated liquid flavoring according to claim 1 , wherein the flavoring further comprises less than about 30 percent non-aqueous liquid.5. The concentrated liquid flavoring according to claim 1 , wherein the flavoring has a pH of about 5.0 to about 5.2.6. A concentrated liquid flavoring having reduced water activity claim 1 , the concentrated liquid flavoring comprising:about 10 to about 45 percent water;about 3 to ...

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Номер записи: 14
05-12-2013 дата публикации

Compounds useful as modulators of trpm8

Номер: US20130324557A1
Автор: Alain Noncovich, Andrew Patron, Chad Priest, Jane Ung
Принадлежит: Senomyx Inc

The present invention includes compounds useful as modulators of TRPM8, such as compounds of Formula (I) and the subgenus and species thereof; personal products containing those compounds; and the use of those compounds and the personal products, particularly the use of increasing or inducing chemesthetic sensations, such as cooling or cold sensations.

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Номер записи: 15
30-01-2014 дата публикации

Manufacturing Method for Food With Enhanced Taste and Method for Enhancing Taste of Food

Номер: US20140030380A1
Автор: Eto Yuzuru, Kitajima Seiji, Tajima Takaho
Принадлежит: AJINOMOTO CO., INC.

The present invention provides a production method of a food, which can effectively enhance a taste without conferring an unpreferable or undesirable flavor, and a method for enhancing a taste of food. The present invention provides a method of producing a food with an enhanced taste, including by adding a peptide mixture obtained by hydrolyzing, with an enzyme, a composition containing β-conglycinin, and a method of enhancing the taste of food, including a step of adding the peptide mixture. 1. A method of producing a food composition with an enhanced taste , comprising adding to a food composition a peptide mixture obtained by hydrolyzing with an enzyme a second composition comprising β-conglycinin as a main component , wherein the range of the molecular weight of said peptide mixture is 2.6-9.4 kDa as measured by a gel filtration method , and wherein the peptide mixture has a trichloroacetic acid (0.22M) solubilization rate of 12.1-25.4%.2. The method according to claim 1 , wherein the peak area of the peptide mixture is 4.5-42.0% of the total peak area.3. The method according to claim 1 , wherein said hydrolyzing is performed at pH 2-11 and/or a temperature of 4-70° C.4. The method according to claim 1 , wherein the second composition comprises not less than 80 wt % of β-conglycinin.5. The method according to claim 1 , wherein the second composition is produced from a soybean with a high content of β-conglycinin.6. The method according to claim 5 , wherein the soybean comprises 65 mg/g-400 mg/g of β-conglycinin in a dry weight.7. A method of producing a food composition with an enhanced taste claim 5 , comprising adding to a food composition a peptide mixture obtained by grinding and deoiling a soybean with a high content of β-conglycinin to give an extract claim 5 , and hydrolyzing the extract with an enzyme under the conditions of pH 2-11 and/or a temperature of 4-70° C.8. The method according to claim 1 , wherein the enzyme is selected from the group ...

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Номер записи: 16
06-02-2014 дата публикации

PROCESS FOR PRODUCING (3S)-1-MENTHYL 3-HYDROXYBUTYRATE AND SENSATE COMPOSITION

Номер: US20140037559A1
Автор: AIDA Takashi, HOJO Kazuma, Ishida Kenya
Принадлежит: TAKASAGO INTERNATIONAL CORPORATION

Disclosed is a cooling component or sensate component which does not have undesirable stimulus feeling, bitterness and the like and is excellent in the persistence of refresh-feeling and cool-feeling, a sensate composition which comprises the same, and various products that comprise said sensate composition. Also disclosed is a cooling agent comprising (3S)-1-menthyl 3-hydroxybutyrate represented by the following formula (I) 2. The method according to claim 1 , wherein an optical purity at the 3-position hydroxyl group of the (3S)-1-menthyl 3-hydroxybutyrate is 50% e.e. or more. This application is a divisional of U.S. patent application Ser. No. 13/601,434 (now allowed) filed on Aug. 31, 2012, which is a divisional of U.S. patent application Ser. No. 12/766,037 (now U.S. Pat. No. 8,309,062) filed on Apr. 23, 2010 which claims priority from Japanese Patent Application No. 2009-106604 filed on Apr. 24, 2009 and provisional U.S. Patent Application No. 61/232,517 filed on Aug. 10, 2009, the entire subject matters of which are incorporated herein by reference.1. Field of the InventionThe present invention relates to a cooling agent comprising (3S)-1-menthyl 3-hydroxybutyrate, a sensate composition comprising (3S)-1-menthyl 3-hydroxybutyrate, and a production method of (3S)-1-menthyl 3-hydroxybutyrate. In addition, the invention relates to a flavor or fragrance composition, food or drink, fragrance or cosmetic, daily necessities and household goods, oral composition or pharmaceutical, which comprises the (3S)-1-menthyl 3-hydroxybutyrate or sensate composition.2. Description of the Related ArtUp to now, cooling agents which exert a refreshing sense (refresh-feeling) or cool sense (cool-feeling), namely cooling effect, on human skin, oral cavity, nose and throat are used in dentifrices, sweets (e.g., chewing gum, candy and the like), tobacco, poultice, cosmetics and the like. As a flavoring substance which provides such a refresh-feeling or cool-feeling, 1-menthol (1- ...

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Номер записи: 17
27-02-2014 дата публикации

Sweetener Composition

Номер: US20140057037A1
Автор: Catani Steven J., Chapello William J., Navia Juan L., Panarisi Joseph R.
Принадлежит: McNeil Nutritionals, LLC

A sweetening composition comprising a sweetener and one or more flavor compounds, wherein the flavor compound is at a level below that which 50% of users can identify the flavor compound when the sweetener composition is used in a user selected beverage or food. 1. A sweetening composition comprising:a sweetener; andone or more flavor compounds, wherein the flavor compound is at a level below that which 50% of users can identify the flavor compound when the sweetener composition is used in a user selected beverage or food.2. The composition of claim 1 , wherein the sweetener is a caloric sweetener claim 1 , a low calorie sweetener claim 1 , or mixtures thereof.3. The composition of claim 1 , wherein the sweetener is a caloric sweetener selected from the group consisting of sucrose claim 1 , glucose claim 1 , fructose claim 1 , tagatose claim 1 , lactose claim 1 , trehalose claim 1 , maltodextrin claim 1 , soluble starch claim 1 , inulin claim 1 ,honey claim 1 , high fructose corn syrup claim 1 , molasses claim 1 , maple syrup claim 1 , brown rice syrup claim 1 , fruit juice sweeteners claim 1 , barley malt claim 1 , corn syrup claim 1 , and mixtures thereof.4Dioscorophyllum cumminsiiPentadiplandra brazzeana. The composition of claim 1 , wherein the sweetener is a low calorie sweetener selected from the group consisting of aspartame claim 1 , acesulfame claim 1 , alitame claim 1 , brazzein claim 1 , cyclamic acid claim 1 , dihydrochalcones claim 1 , extract of claim 1 , extract of the fruit of claim 1 , glycyrrhizin claim 1 , hernandulcin claim 1 , monellin claim 1 , mogroside claim 1 , neotame claim 1 , neohesperidin claim 1 , saccharin claim 1 , sucralose claim 1 , stevia claim 1 , luo han guo claim 1 , sugar alcohols claim 1 , thaumatin claim 1 , salts claim 1 , derivatives claim 1 , and combinations thereof.5. The composition of claim 1 , wherein the sweetener is a sugar alcohol selected from the group consisting of isomalt claim 1 , erythritol claim 1 , ...

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Номер записи: 18
07-01-2016 дата публикации

MODULATION OF SALTY TASTE PERCEPTION BY ALTERING THE FUNCTION OF BITTER- OR PKD2L1-EXPRESSING TASTE RECEPTOR CELLS

Номер: US20160000126A1
Автор: OKA Yuki, Zuker Charles
Принадлежит: The Trustees of Columbia University in the City of New York

The current invention is in the field of taste and relates to methods and compositions to modulate the perceived taste of saltiness in food or food products where salty taste is desired. The methods and compositions relate to altering the activation and/or activity of the bitter-sensing taste receptor cells and the PKD2L1-expressing taste receptor cells. The invention also relates to food and food products containing agents and composition that alter the activation and/or activity of the bitter-sensing taste receptor cells and the PKD2L1-expressing taste receptor cells. 1. A method for modulating the perceived saltiness of a salty taste stimulant in a food or food product , comprising administering to a subject who is ingesting the food or food product , an agent that alters the activation or activity of bitter-sensing taste receptor cells (TRCs) and/or their concomitant pathway.2. The method of claim 1 , wherein the agent is administered before claim 1 , during or slightly after the subject ingests the food or food product.3. The method of claim 1 , wherein the food or food product contains sodium chloride.4. The method of claim 1 , wherein the food or food product contains a sodium substitute.5. The method of claim 4 , wherein the sodium substitute is chosen from the group consisting of potassium chloride claim 4 , magnesium chloride claim 4 , and calcium chloride.6. The method of claim 1 , wherein the food or food product is chosen from the group consisting of crackers claim 1 , potato chips claim 1 , corn chips claim 1 , tortilla chips claim 1 , sauces claim 1 , canned soups claim 1 , and canned vegetables.7. The method of claim 1 , wherein the agent is chosen from the group consisting of chemicals claim 1 , phytochemicals claim 1 , pharmaceuticals claim 1 , biologics claim 1 , small organic molecules claim 1 , antibodies claim 1 , nucleic acids claim 1 , peptides claim 1 , and proteins.8. The method of claim 1 , wherein the agent is allyl isothiocyanate.9. A ...

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Номер записи: 19
07-01-2016 дата публикации

GLUCOSYLATED STEVIOL GLYCOSIDE COMPOSITION AS A FLAVOR MODIFIER

Номер: US20160000132A1
Автор: PURKAYASTHA Siddhartha
Принадлежит:

A taste and flavor profile enhancing composition is described. The composition includes glucosylated steviol glycosides which can enhance the intensity of a taste and/or a flavor in a food or beverage product. 123-. (canceled)24. A method for preparing a beverage having a reduced erythritol content , comprising adding greater than about 10 ppm of glucosylated steviol glycosides to the beverage , wherein the beverage comprises between about 20% to about 30% less erythritol as compared to a comparative beverage made without added glucosylated steviol glycosides , said beverage having a mouthfeel which is similar to a mouthfeel of the comparative beverage.25. The method of claim 24 , comprising adding greater than about 20 ppm of glucosylated steviol glycosides to the beverage.26. The method of claim 24 , comprising adding about 30 ppm to 200 ppm of glucosylated steviol glycosides to the beverage. Bertoni is a perennial shrub of the Asteraceae (Compositae) family native to certain regions of South America. The leaves of the plant contain from 10 to 20% of diterpene glycosides, which are around 150 to 450 times sweeter than sugar. The leaves have been traditionally used for hundreds of years in Paraguay and Brazil to sweeten local teas and medicines.At present there are more than 230 species with significant sweetening properties. The plant has been successfully grown under a wide range of conditions from its native subtropics to the cold northern latitudes.The extract of the plant contains a mixture of different sweet diterpene glycosides, which have a single base—steviol—and differ by the presence of carbohydrate residues at positions C13 and C19. These glycosides accumulate in leaves and compose approximately 10%-20% of the total dry weight. Typically, on a dry weight basis, the four major glycosides found in the leaves of are Dulcoside A, Rebaudioside C, Rebaudioside A and Stevioside. Other glycosides identified in extract include Rebaudioside B, D, E, and F, ...

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Номер записи: 20
21-01-2016 дата публикации

FLAVOR COMPOSITION CONTAINING HMG GLUCOSIDES

Номер: US20160015063A1
Автор: Didzbalis John, Munafo John P.
Принадлежит: MARS, INCORPORATED

A flavor composition containing at least one HMG glucoside compound that can be used to enhance the taste of edible compositions including sweet goods, such as confectionery goods, and savory goods, such as pet foods.

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Номер записи: 21
21-01-2016 дата публикации

COMPOUNDS, COMPOSITIONS, AND METHODS FOR MODULATING SWEET TASTE

Номер: US20160015064A1
Автор: CURRAN Kevin Joseph, Hayden Stuart, Jiang Deshou, Kral Vincent, Luo Robert Zhiyong, Yang Gengcheng
Принадлежит: CHROMOCELL CORPORATION

The present invention provides edible compositions comprising a sweet taste modulator 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 sugar in a food product, methods of reducing the caloric intake in a diet, and methods of enhancing sweet taste in a food product.

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Номер записи: 22
15-01-2015 дата публикации

AGENT FOR IMPROVING AROMA INTENSITY AND/OR AROMA QUALITY

Номер: US20150017106A1
Автор: Hiramoto Tadahiro, Omotani Naoto, Toyohara Yoshikazu
Принадлежит: TAKASAGO INTERNATIONAL CORPORATION

The present invention provides an agent for enhancing aroma intensity and/or aroma quality of a flavor composition to be added to a food, drink, pharmaceutical product, oral care product, or the like, the agent comprising γ-aminobutyric acid and naringenin, as well as a method for enhancing aroma intensity and/or aroma quality of the flavor composition. 1. An agent for enhancing aroma intensity and/or aroma quality of a flavor composition , the agent comprising γ-aminobutyric acid and naringenin.2. The agent for enhancing aroma intensity and/or aroma quality according to claim 1 , whereinthe weight ratio of γ-aminobutyric acid to naringenin is 1:10000 to 100000:1.3. The agent for enhancing aroma intensity and/or aroma quality according to claim 1 , whereinthe γ-aminobutyric acid and the naringenin are originated from a processed tomato product.4. A method for enhancing aroma intensity and/or aroma quality of a flavor composition claim 1 , the method comprisingadding γ-aminobutyric acid and naringenin to the flavor composition.5. The method according to claim 4 , whereinthe γ-aminobutyric acid and the naringenin are added to the flavor composition such that a weight ratio of the γ-aminobutyric acid to the naringenin is from 1:10000 to 100000:1.6. A flavor composition claim 1 , which comprises the agent for enhancing aroma intensity and/or aroma quality according to claim 1 , or which has aroma intensity and/or aroma quality enhanced by a method which comprises adding γ-aminobutyric acid and naringenin to the flavor composition.7. The flavor composition according to claim 6 , whereinthe content of the γ-aminobutyric acid is 0.1 to 10000 ppm, andthe content of the naringenin is 0.01 to 10000 ppm.8. A method for enhancing aroma intensity and/or aroma quality of a food claim 6 , drink claim 6 , pharmaceutical product claim 6 , or oral care product claim 6 , the method comprising the step of adding the flavor composition according to to the food claim 6 , drink claim 6 , ...

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Номер записи: 23
28-01-2016 дата публикации

WATER-SOLUBLE POLYSACCHARIDES OF IMPROVED PALATABILITY

Номер: US20160021916A1
Автор: Adden Roland, Brown Kathryn, Deo Puspendu, SHESKEY Paul J., Theuerkauf Jorg
Принадлежит:

The palatability of a non-starch water-soluble polysaccharide (A) can be improved by at least partially coating the non-starch water-soluble polysaccharide (A) with a methylcellulose (B) having anhydroglucose units joined by 1-4 linkages wherein hydroxy groups of anhydroglucose units are substituted with methyl groups such that s23/s26 is 0.36 or less, wherein s23 is the molar fraction of anhydroglucose units wherein only the two hydroxy groups in the 2- and 3-positions of the anhydroglucose unit are substituted with methyl groups and wherein s26 is the molar fraction of anhydroglucose units wherein only the two hydroxy groups in the 2- and 6-positions of the anhydroglucose unit are substituted with methyl groups, with the proviso that the non-starch water-soluble polysaccharide (A) is different from said methylcellulose (B). 1. A non-starch water-soluble polysaccharide (A) being at least partially coated with a methylcellulose (B) having anhydroglucose units joined by 1-4 linkages wherein hydroxy groups of anhydroglucose units are substituted with methyl groups such that s23/s26 is 0.36 or less , wherein s23 is the molar fraction of anhydroglucose units wherein only the two hydroxy groups in the 2- and 3-positions of the anhydroglucose unit are substituted with methyl groups and wherein s26 is the molar fraction of anhydroglucose units wherein only the two hydroxy groups in the 2- and 6-positions of the anhydroglucose unit are substituted with methyl groups , andwherein the non-starch water-soluble polysaccharide (A) is different from said methylcellulose (B).2. The at least partially coated polysaccharide of wherein the water-soluble polysaccharide (A) is a water-soluble cellulose ether different from said methylcellulose (B).3. The at least partially coated polysaccharide of wherein the water-soluble polysaccharide (A) is a water-soluble C-C-alkyl cellulose claim 2 , C-C-alkyl hydroxy-C-alkyl cellulose claim 2 , hydroxy-C-alkyl cellulose claim 2 , mixed hydroxy-C ...

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Номер записи: 24
17-04-2014 дата публикации

COMPOSITIONS COMPRISING DIETARY FAT COMPLEXERS AND METHODS FOR THEIR USE

Номер: US20140107067A1
Автор: ARTISS Joseph D., Jen Catherine
Принадлежит: Soho Flordis International Pty. Ltd.

This invention relates to fat containing consumable food products comprising α-cyclodextrin. The food products have reduced levels of bioavailable fat but have substantially the same fat, cholesterol and caloric content as a like food without α-cyclodextrin. The invention also relates to methods for reducing the bioavailability of fats in fat containing food products without reducing caloric intake as determined by bomb calorimetry and to methods for increasing high density lipoproteins in a subject and reducing or controlling weight by administering the food products of this invention. 1. A method for enhancing organoleptic properties of a fat containing consumable food product comprising adding α-cyclodextrin to said fat containing food product such that the food product has a ratio of α-cyclodextrin to fat of about 1:20-1:3 w/w and wherein said food product comprises less than about 9% w/w total cyclodextrin.2. The method of claim 1 , wherein the α-cyclodextrin is a substantially pure α-cyclodextrin.3. The method of claim 1 , wherein said consumable food product comprises about 7% to about 80% fat by caloric content.4. The method of claim 1 , wherein the fat containing consumable food product is a consumable farinaceous food product.5. A method for increasing the level of high density lipoprotein (HDL) cholesterol in a subject in need thereof comprising administering α-cyclodextrin to a subject in need thereof in an amount sufficient to increase HDL levels.6. The method of claim 5 , wherein about 165 mg to 11 g of α-cyclodextrin is administered to said subject with a fat containing meal.7. The method of claim 5 , wherein said subject consumes about 100 g fat per day.8. The method of claim 5 , wherein α-cyclodextrin is in an amount of such that it is in a ratio of 1:20 to about 1:3 of fat ingested daily by the subject.9. The method of claim 5 , wherein the α-cyclodextrin is administered in a form selected from the group consisting of a tablet claim 5 , powder ...

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Номер записи: 25
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: 26
04-02-2016 дата публикации

Novel glucosyl steviol glycosides, their compositions and their purification

Номер: US20160029677A1
Автор: Indra Prakash, Venkata Sai Prakash Chaturvedula
Принадлежит: Coca Cola Co

Novel glucosylated steviol glycosides and their purification are provided herein. In addition, compositions comprising said novel glucosylated steviol glycosides and methods of preparing and using the same are provided.

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Номер записи: 27
29-01-2015 дата публикации

SWEET FLAVOR MODIFIER

Номер: US20150031684A1
Автор: Darmohusodo Vincent, Karanewsky Donald, Tachdjian Catherine, WERNER Sara, YAMAMOTO Jeff
Принадлежит:

The present invention includes compounds having structural formula (I), or salts or solvates thereof. These compounds are useful as sweet flavor modifiers. The present invention also includes compositions comprising the present compounds and methods of modulating the sweet taste of compositions. 150-. (canceled)52. The ingestible composition of claim 51 , wherein in the compound of formula (Ia) claim 51 , X is NH.53. The ingestible composition of claim 51 , wherein in the compound of formula (Ia) claim 51 , X is a covalent bond.55. The ingestible composition of claim 54 , wherein in the compound of formula (Ib) claim 54 , Y is —(C1 to C3 alkylene)-aryl claim 54 , —(C1 to C3 alkylene)-substituted aryl claim 54 , —(C1 to C3 alkylene)-heteroaryl or —(C1 to C3 alkylene)-substituted heteroaryl.56. The ingestible composition of claim 54 , wherein in the compound of formula (Ic) claim 54 , Y is C1 to C12 alkyl claim 54 , substituted C1 to C12 alkyl claim 54 , five or six-membered heteroaryl claim 54 , substituted five or six-membered heteroaryl claim 54 , —(C1 to C3 alkylene-(five or six-membered heteroaryl) claim 54 , or —(C1 to C3 alkylene)-(substituted five or six-membered heteroaryl).57. The ingestible composition of claim 54 , wherein in the compound of formula (Ib) claim 54 , Y is C1 to C12 alkyl claim 54 , substituted C1 to C12 alkyl claim 54 , C1 to C12 heteroalkyl claim 54 , or substituted C1 to C12 heteroalkyl.58. The ingestible composition of claim 54 , wherein in the compound of formula (Ib) claim 54 , Y is three to seven-membered cycloalkyl claim 54 , substituted three to seven-membered cycloalkyl claim 54 , five to seven-membered heterocyclyl claim 54 , or substituted five to seven-membered heterocyclyl.59. The ingestible composition of claim 54 , wherein in the compound of formula (Ib) claim 54 , Y is phenyl claim 54 , substituted phenyl claim 54 , an optionally substituted five or six-membered monocyclic heteroaryl claim 54 , or an optionally substituted ...

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Номер записи: 28
01-05-2014 дата публикации

Method for Producing Lanthionine Derivative

Номер: US20140120233A1
Автор: KATO Yumiko, Mizukoshi Toshimi, Sato Seiichi, Suzuki Yumiko
Принадлежит: AJINOMOTO CO., INC.

The present invention relates to a method for producing a novel lanthionine derivative having a CaSR agonist activity, an intermediate compound of the lanthionine derivative, and use of the intermediate compound for production of a CaSR agonist, a kokumi-imparting agent, and a food and/or beverage ingredient. 2. The production method according to claim 1 , wherein{'sub': 4', '7, 'X is SR, and Y is OR.'}3. The production method according to claim 1 , wherein{'sub': 5', '6, 'X is OR, and Y is SR.'}4. The production method according to claim 1 , wherein{'sub': 4', '6, 'X is SR, and Y is SR.'}5. The production method according to claim 1 , wherein X and Y claim 1 , which may be the same or different claim 1 , each represents SH claim 1 , O—POH claim 1 , or O—SOH claim 1 , provided that at least one of X and Y represents SH.6. The production method according to claim 1 , wherein{'sub': 4', '6', '4', '6, 'X is SR, Y is SR, and either Rand Ris a hydrogen atom.'}7. The production method according to claim 1 , wherein{'sub': 4', '6', '4', '6, 'X is SR, Y is SR, and Rand Rare both hydrogen atoms.'}12. The compound according to or a chemically acceptable salt thereof claim 11 , which is γ-Glu-Ser-Cys.14. A method of producing a CaSR agonist comprising mixing the compound according to or a chemically acceptable salt thereof with a pharmaceutically acceptable excipient.15. A method of producing a kokumi-imparting agent comprising mixing the compound according to or a chemically acceptable salt thereof claim 11 , with an edible food additive.16. A method of producing a food and/or beverage ingredient comprising mixing the compound according to or a chemically acceptable salt thereof claim 11 , with an edible food additive. This application is a Continuation of, and claims priority under 35 U.S.C. §120 to, International Application No. PCT/JP2012/066534, filed Jun. 28, 2012, and claims priority therethrough under 35 U.S.C. §119 to Japanese Patent Application No. 2011-142890, filed ...

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Номер записи: 29
09-02-2017 дата публикации

SPEARMINT FLAVOR ENHANCER

Номер: US20170035079A1
Автор: Ferone Douglas, Kolomeyer Gennadiy G.
Принадлежит:

Spearmint flavor enhancers and methods for the production thereof. The spearmint flavor enhancers may include l-carvone, l-carveol isomers, and d-dihydrocarveol isomers. The spearmint flavor enhancers may further include l-isocarveol isomers, l-carvyl acetate isomers, d-dihydrocarvyl acetate isomers, and l-isocarvyl acetate isomers. 1. A method comprising:fractionating crude carveol to produce a plurality of distillation fractions;combining a selected group of one or more of the plurality of distillation fractions to produce a mixture;acetylating the mixture to produce an acetylation product; andfractionating the acetylation product to obtain a spearmint flavor enhancer.2. The method according to claim 1 , wherein the crude carveol is obtained by a d-limonene oxide rearrangement reaction.3. The method according of claim 1 , wherein the crude carveol comprises l-carvone claim 1 , l-carveol isomers claim 1 , and d-dihydrocarveol isomers.4. The method according to claim 3 , wherein the crude carveol further comprises one or more cyclic alcohols.5. The method according to claim 4 , wherein the one or more cyclic alcohols are selected from the group consisting of isolimonene-1-ol isomers claim 4 , 1-methyl-3-isopropenyl-cyclopentyl methanol isomers claim 4 , and isocarveol isomers.6. The method according to claim 1 , wherein the selected group of one or more of the plurality of distillation fractions comprise l-isocarveol isomers.7. The method according to claim 1 , wherein the spearmint flavor enhancer comprises less than 0.1% by weight of iso-Limonen-1-ol isomers.8. The method according to claim 1 , wherein the spearmint flavor enhance comprises less than 0.1% by weight of 1-methyl-3-isopropenyl-cyclopentyl methanol isomers.9. The method according to claim 8 , wherein fractionating the acetylation product comprises removing acetic acid formed in the acetylating step.10. The claim 1 , wherein the spearmint flavor enhancer comprises l-carvone claim 1 , l-carveol isomers ...

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Номер записи: 30
11-02-2016 дата публикации

MUSHROOM EXTRACT, AND TASTE IMPROVING AGENT

Номер: US20160037814A1
Автор: CHATANI Noriyuki, Hiramoto Tadahiro, NEGISHI Osamu
Принадлежит: TAKASAGO INTERNATIONAL CORPORATION

A mushroom extract is obtained by a specific production process. The production process includes solvent-extracting at least one of a mushroom of the genus and a mushroom of the genus , thereby obtaining a solvent extract. A flavor component is removed from the solvent extract. 1BoletusAmanita. A mushroom extract , which is obtained by a production process comprising: solvent-extracting at least one of a mushroom of the genus and a mushroom of the genus ; and removing a flavor component from a solvent extract.2. The mushroom extract according to claim 1 , wherein a solvent to be used in the solvent extraction is water claim 1 , ethanol claim 1 , or hydrous ethanol.3. The mushroom extract according to claim 1 , wherein the flavor component is removed by performing an adsorption treatment using a synthetic adsorbent or active carbon and removing an adsorbed fraction.4. The mushroom extract according to claim 1 , wherein the flavor component is removed by performing a liquid-liquid extraction with water and an organic solvent and removing an organic solvent layer portion.5. The mushroom extract according to claim 1 , wherein the flavor component is removed by distilling the solvent extract and removing a distilled liquid.6BoletusBoletus edulis, Boletus aestivalis, Boletus hiratsukaeBoletus violaceofuscusAmanitaAmanita hemibaphaAmanita caesarea.. The mushroom extract according to claim 1 , wherein the mushroom of the genus is at least one selected from Nagasawa claim 1 , and and the mushroom of the genus is at least one of and7. A taste improving agent for a food or drink claim 1 , which comprises the mushroom extract according to .8. A food or drink comprising the mushroom extract according to .9. The mushroom extract according to claim 2 , wherein the flavor component is removed by performing an adsorption treatment using a synthetic adsorbent or active carbon and removing an adsorbed fraction.10. The mushroom extract according to claim 2 , wherein the flavor ...

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Номер записи: 31
16-02-2017 дата публикации

USE OF UMAMI COMPOUNDS TO ENHANCE SALTINESS

Номер: US20170042196A1
Автор: Ditschun Tanya, Fotsing Joseph R., Gonsalves Nicole, Markison Stacy, Servant Guy
Принадлежит:

Provided herein are umami compounds for use as salt-enhancing agents, and for use in enhancing the flavor of reduced sodium products or sodium-free products and increasing the palatability of products that may have reduced sodium content. Also provided herein are methods for modulating the perceived saltiness of a product by adding salt-enhancing compounds to the product. 2. The formulation of claim 1 , wherein the formulation comprises less than 900 mg of a chloride salt per serving.3. (canceled)4. The formulation of claim 1 , wherein the formulation comprises less than 140 mg per serving of a salt selected from sodium chloride claim 1 , potassium chloride claim 1 , ammonium chloride claim 1 , and calcium chloride.5. The formulation of claim 1 , wherein the formulation comprises less than 140 mg of sodium per serving.6. (canceled)7. The formulation of claim 1 , wherein the formulation comprises less than about 0.1 wt. % of a chloride salt.8. The formulation of claim 1 , wherein the formulation comprises less than about 1 wt. % of sodium.9. The formulation of claim 8 , wherein the formulation comprises less than about 0.08 wt. % of sodium.10. The formulation of claim 1 , which is a comestible composition.11. The comestible composition of claim 10 , which is in the form of a food or beverage product claim 10 , a pharmaceutical composition claim 10 , a nutritional product claim 10 , a dietary supplement claim 10 , or over-the-counter medication.12. The comestible composition of claim 10 , which is in the form of a food or beverage product for human or animal consumption.13. The comestible composition of claim 12 , wherein the beverage is a broth.14. The comestible composition of claim 12 , wherein the beverage is a cocktail mix.15. The comestible composition of claim 14 , wherein the cocktail mix is a Bloody Mary mix.16. The comestible composition of claim 10 , wherein the composition comprises a fat composition.17. The comestible composition of claim 12 , wherein the ...

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Номер записи: 32
08-05-2014 дата публикации

Flavour Modifying Compounds

Номер: US20140127144A1
Автор: FU Xun, HAIBER Stephan, Liu Xinping, LUBIAN Elisabetta, Renes Harry, Tondeur Alexander P., YANG Xiaogen
Принадлежит: Givaudan S. A.

A compound of formula (I) is used to modify the taste or flavour of a flavour composition or consumable product, 2. The method according to claim 1 , wherein the compound of formula (I) is selected from the group consisting of N-acetyl-DL-glutamic acid claim 1 , N-acetyl-L-glutamic acid claim 1 , N-acetyl-methionine claim 1 , N-formyl glycine claim 1 , N-formyl-DL-phenylalanine claim 1 , N-formyl-L-phenylalanine claim 1 , N-acetyl-L-isoleucine claim 1 , alpha-N-formyl-L-lysine claim 1 , N-Hexanoyl-L-leucine claim 1 , N-pentanoyl-L-phenylalanine claim 1 , and mixtures thereof.3. The method according to claim 1 , wherein the compound of formula (I) is selected from the group consisting of N-acetyl-DL-glutamic acid claim 1 , N-acetyl-L-glutamic acid claim 1 , N-acetyl-methionine claim 1 , N-formyl glycine claim 1 , and mixtures thereof.4. The method according to claim 1 , wherein said taste or flavour is selected from the group consisting of salt taste claim 1 , umami taste claim 1 , savoury flavour claim 1 , sweet taste claim 1 , sour taste and kokumi taste.5. The method according to claim 4 , wherein the salt taste claim 4 , umami taste claim 4 , or savoury flavour of the flavour composition or consumable product is altered temporally.6. The method according to claim 5 , wherein an initial impact or lingering period is increased or drawn out.8. The flavour composition or consumable product according to claim 7 , wherein the compound of formula (I) is selected from the group consisting of N-acetyl-DL-glutamic acid claim 7 , N-acetyl-L-glutamic acid claim 7 , N-acetyl-methionine claim 7 , N-formyl glycine claim 7 , N-formyl-DL-phenylalanine claim 7 , N-formyl-L-phenylalanine claim 7 , N-acetyl-L-isoleucine claim 7 , alpha-N-formyl-L-lysine claim 7 , N-Hexanoyl-L-leucine claim 7 , N-pentanoyl-L-phenylalanine claim 7 , and mixtures thereof.9. The flavour composition or consumable product according to claim 7 , wherein the compound of formula (I) is selected from the ...

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Номер записи: 33
08-05-2014 дата публикации

Aroma particles

Номер: US20140127390A1
Автор: Birgit Schleifenbaum, Fouad Saleeb, Jens Uhlemann, Karl-Heinz Renz
Принадлежит: SYMRISE AG

The invention relates to vitreous aroma particles and the preparation thereof, as well as to the use thereof in foods, consumer articles and pharmaceuticals.

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Номер записи: 34
08-05-2014 дата публикации

SWEET FLAVOR MODIFIER

Номер: US20140128481A1
Автор: Chen Qing, Darmohusodo Vincent, DAVIS Timothy, Karanewsky Donald S., Li Xiaodong, Selchau Victor, Servant Guy, Tachdjian Catherine, TANG Xiao Qing, WONG Melissa, Zhang Feng, ZHANG Hong
Принадлежит: Senomyx, Inc.

The present invention includes compounds having structural formula (I), or pharmaceutically acceptable salts, solvate, and/or ester thereof. These compounds are useful as sweet flavor modifiers. The present invention also includes compositions comprising the present compounds and methods of enhancing the sweet taste of ingestible compositions. Furthermore, the present invention provides methods for preparing the compounds. 2. The compound of claim 1 , wherein the Formula (I) is subject to the following provisos:{'sub': '2', 'sup': 7', '7', '1', '2', '1', '2', '1', '2, '(a) when D is substituted phenyl; B is hydrogen; C is —COR; Ris hydrogen or alkyl; A is —NRR; and one of Rand Ris hydrogen; then the other of Rand Ris not substituted arylalkyl; and'}{'sub': 2', '2, 'sup': 7', '7', '1', '2', '1', '2', '4', '4, '(b) when D is phenyl or substituted phenyl; C is —COR; Ris alkyl; A is —NRR; and Rand Rare both hydrogen; then B is not —COR; wherein Ris alkyl.'}3. The compound of claim 1 , wherein the Formula (I) does not include the following compounds:8-Bromo-4-(4-methoxybenzyl)amino-5-methoxyquinoline-3-carboxylic acid ethyl ester;4-(4-Methoxybenzyl)amino-5-methoxyquinoline-3-carboxylic acid ethyl ester;4-(4-Methoxybenzyl)amino-5-methoxyquinoline-3-carboxylic acid;4-(4-Methoxybenzyl)amino-8-methoxyquinoline-3-carboxylic acid ethyl ester;4-(4-Methoxybenzyl)amino-8-methoxyquinoline-3-carboxylic acid;4-Amino-3-ethoxycarbonyl-2-ethoxycarbonylmethylquinoline; and4-Amino-3-ethoxycarbonyl-2-ethoxycarbonylmethyl-5-methoxyquinoline.4. The compound of claim 1 , wherein Rand Rare independently hydrogen claim 1 , alkyl claim 1 , substituted alkyl claim 1 , aryl claim 1 , substituted aryl claim 1 , arylalkyl claim 1 , acyl claim 1 , substituted acyl claim 1 , heteroalkyl claim 1 , substituted heteroalkyl claim 1 , heteroaryl claim 1 , substituted heteroaryl claim 1 , heteroarylalkyl or substituted heteroarylalkyl; or alternatively claim 1 , Rand R claim 1 , Rand R claim 1 , Rand R ...

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Номер записи: 35
05-06-2014 дата публикации

Edible Oral Strip or Wafer Dosage Form Containing Ion Exchange Resin for Taste Masking

Номер: US20140155483A1
Автор: KRUMME MARKUS, Li Michael Hsin Chwen
Принадлежит: LTS Lohmann Therapie-Systeme AG

An edible oral film strip dosage form containing an unpalatable acidic active pharmaceutical ingredient, particularly ketoprofen, and an ion exchange resin as a primary taste masking agent, along with an optional alkaline agent and further optionally containing one or more secondary taste masking agents is provided. The edible oral film strip dosage matrix is formed from at least one water soluble or miscible polymer(s). The optional secondary taste masking ingredients include one or more of flavoring agent(s), sweetener(s), cooling sensation agent(s), and taste receptor blocker(s). The inventive dosages minimize or completely mask the bitterness, burning sensation and throat irritation associated with many acidic active pharmaceutical ingredients. Methods for preparing the inventive edible oral film strip dosage forms are disclosed, as well as their method of administration. 1. An edible oral film strip comprisingat least one water dispersible or water disintegrable film forming polymer,an acidic active pharmaceutical ingredient andat least one anion exchange resin as a primary taste masking agent.2. An edible oral film strip as claimed in claim 1 , wherein said strip further comprises an edible alkaline agent.3. An edible oral film strip as claimed in claim 2 , wherein said alkaline agent is selected from hydroxides claim 2 , edible bicarbonates claim 2 , edible carbonates claim 2 , basic amino acids claim 2 , buffers and mixtures thereof.4. An edible oral film strip as claimed in claim 1 , wherein said strip further comprises one or more secondary taste masking agents.5. An edible oral film strip as claimed in claim 4 , wherein the secondary taste masking agents are selected from one or more of sweetener(s) claim 4 , flavoring agent(s) claim 4 , cooling sensation agent(s) claim 4 , and taste receptor blocker(s).6. An edible oral film strip as claimed in claim 5 , wherein said secondary taste masking agent comprises at least one sweetener selected from dextrose ...

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Номер записи: 36
30-03-2017 дата публикации

FLAVOR-ENHANCING COMPOUNDS

Номер: US20170086476A1
Автор: John Thumpalasseril V., KIM Jung-a, TANG Xiaoqing, Wu Hou
Принадлежит: International Flavors & Fragrances Inc.

The present invention has discovered that 7,8-dihydroxy-2-phenyl-4H-chromen-4-one and a salt thereof have unexpected and advantageous cooling enhancement and modification properties. Thus, a composition comprising a cooling compound and an effective amount of 7,8-dihydroxy-2-phenyl-4H-chromen-4-one can be used to enhance or modify the cooling sensation in the mouth, in the nasal cavity and/or on the skin, and can also augment, enhance or impart a cooling sensation to products such as foodstuff, chewing gums, dental or oral hygiene products, topical products, nasal care products and toilet articles. 1. A composition comprising a cooling compound and an effective amount of 7 ,8-dihydroxy-2-phenyl-4H-chromen-4-one.2. The composition of claim 1 , wherein the effective amount is from about 100 ppb to about 1000 ppm by weight of the composition.3. The composition of claim 1 , wherein the effective amount is from about 1 to about 100 ppm by weight of the composition.4. The composition of claim 1 , wherein the effective amount is from about 10 to about 50 ppm by weight of the composition.5. The composition of claim 1 , wherein the cooling compound is selected from the group consisting of menthol claim 1 , menthyl methyl ether claim 1 , menthyl lactate claim 1 , menthyl formate claim 1 , monomenthyl succinate claim 1 , monomenthyl glutarate claim 1 , menthyl acetoacetate claim 1 , 2-isopropyl-N claim 1 ,2 claim 1 ,3-trimethylbutyramide claim 1 , N-ethyl-2 claim 1 ,2-diisopropylbutanamide claim 1 , N-(2-hydroxyethyl)-2 claim 1 ,3-dimethyl-2-isopropyl butanamide claim 1 , N-(1 claim 1 ,1-dimethyl-2-hydroxyethyl)-2 claim 1 ,2-diethyl butanamide claim 1 , ethyl menthane carboxamide claim 1 , N-[(ethoxycarbonyl)methyl)-p-menthane-3-carboxamide claim 1 , N-cyclopropyl-5-methyl-2-(1-methylethyl)-cyclohexanecarboxamide claim 1 , menthyl pyrrolidone carboxylate claim 1 , 4-[[[(2S claim 1 ,5R)-5-methyl-2-(1-methylethyl)cyclohexyl]carbonyl]amino]-benzeneacetamide claim 1 , N-p- ...

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Номер записи: 37
02-04-2015 дата публикации

NOVEL FLAVORS, FLAVOR MODIFIERS, TASTANTS, TASTE ENHANCERS, UMAMI OR SWEET TASTANTS, AND/OR ENHANCERS AND USE THEREOF

Номер: US20150093339A1
Автор: Adamski-Werner Sara L., BAKIR Farid, Chen Qing, Darmohusodo Vincent, GUBERNATOR Klaus, HOBSON Stephen Terrence, Li Xiaodong, PATRON Andrew P., Qi Ming, RINNOVA Marketa, Rogers Daniel H., Servant Guy, Tachdjian Catherine, Tang Xiao-Qing, Wallace David, XING Amy, Zoller Mark
Принадлежит:

The present invention relates to the discovery that certain non-naturally occurring, non-peptide amide compounds and amide derivatives, such as oxalamides, ureas, and acrylamides, are useful flavor or taste modifiers, such as a flavoring or flavoring agents and flavor or taste enhancer, more particularly, savory (the “umami” taste of monosodium glutamate) or sweet taste modifiers,—savory or sweet flavoring agents and savory or sweet flavor enhancers, for food, beverages, and other comestible or orally administered medicinal products or compositions. 1322-. (canceled)324. The amide compound of claim 323 , wherein A is a phenyl ring or a pyridyl ring.325. The amide compound of claim 323 , wherein m is 1 claim 323 , 2 claim 323 , 3 claim 323 , or 4.326. The amide compound of claim 325 , wherein each R is independently selected from hydrogen claim 325 , hydroxy claim 325 , fluoro claim 325 , chloro claim 325 , NH claim 325 , NHCH claim 325 , N(CH) claim 325 , COOCH claim 325 , SCH claim 325 , SEt claim 325 , methyl claim 325 , ethyl claim 325 , isopropyl claim 325 , vinyl claim 325 , trifluoromethyl claim 325 , methoxy claim 325 , ethoxy claim 325 , isopropoxy claim 325 , trifluoromethoxy claim 325 , or a monocyclic aryl or heteroaryl group.327. The amide compound of claim 323 , wherein Ris a C-Cbranched alkyl optionally substituted with one to four substituents independently selected from alkyl claim 323 , alkoxyl claim 323 , alkoxy-alkyl claim 323 , hydroxyalkyl claim 323 , OH claim 323 , NH claim 323 , NHR claim 323 , NR claim 323 , CN claim 323 , COH claim 323 , COR claim 323 , CHO claim 323 , COR claim 323 , SH claim 323 , SR claim 323 , halogen claim 323 , alkenyl claim 323 , cycloalkyl claim 323 , cycloalkenyl claim 323 , aryl claim 323 , and heteroaryl and Ris C-Calkyl.328. The amide compound of claim 327 , wherein Ris a C-Cbranched alkyl optionally substituted with one or two substituents independently selected from hydrogen claim 327 , hydroxy claim 327 , ...

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Номер записи: 38
02-04-2015 дата публикации

SMALL MOLECULE MODULATORS OF THE COLD AND MENTHOL RECEPTOR TRPM8

Номер: US20150094365A1
Автор: Krohn Michael, Zinke Holger
Принадлежит: B.R.A.I.N. Biotechnology Research and Information Network AG

The present invention relates to the use of compounds which are capable of producing a cooling sensation when they are brought into contact with the human body. In particular, the present invention relates to the use of compounds modulating TRPM8, and optionally to the use of compounds selectively exhibiting agonist activity at the TRPM8 channel. Such compounds have applications in many fields, particularly in oral and personal hygiene products and foodstuffs, but also in pharmaceutical composition products, cosmetics, textile products and packaging products. The present invention further relates to products containing such compounds and to the medical use of such compounds. 115-. (canceled)17. The method of claim 16 , wherein the Compound I.2 claim 16 , or a pharmaceutically acceptable derivative thereof claim 16 , exhibits selective agonist activity at TRPM8.18. The method of claim 16 , wherein the Compound I.2 claim 16 , or a pharmaceutically acceptable derivative thereof claim 16 , exhibits activity at TRPM8 claim 16 , wherein the activity is at least three times claim 16 , or even at least four times claim 16 , greater than the activity of the Compound I.2 claim 16 , or a pharmaceutically acceptable derivative thereof claim 16 , at TRPA1.19. The method of claim 18 , wherein in a functional cell-based assay the Compound I.2 claim 18 , or a pharmaceutically acceptable derivative thereof claim 18 , modulates the intracellular calcium level of human cells recombinantly expressing human TRPM8 at least four times more efficiently than that of human cells recombinantly expressing human TRPA1.20. The method of claim 16 , wherein the Compound I.2 claim 16 , or a pharmaceutically acceptable derivative thereof claim 16 , is comprised in a product selected from the group consisting of a cosmetic product composition claim 16 , a food product composition claim 16 , a textile product claim 16 , a pharmaceutical product composition and a packaging product.21. The method of ...

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Номер записи: 39
20-04-2017 дата публикации

SWEETENER AND FLAVOR ENHANCER FORMULATIONS

Номер: US20170105432A1
Автор: Karanewsky Donald S., Servant Guy, Tachdjian Catherine
Принадлежит:

Formulations comprising one or more sweetener and one or more flavor modifying compound are provided herein, wherein the formulation is provided for use in ingestible products, such as food or beverage products or pharmaceutical, or for use in non-comestible products, such as cosmetic or hygienic products. 1. A formulation comprising one or more sweetener and one or more flavor modifying compound.4. The formulation of claim 1 , which is an ingestible composition.5. The ingestible composition of claim 4 , which is in the form of a food or beverage product claim 4 , a pharmaceutical composition claim 4 , a nutritional product claim 4 , a dietary supplement claim 4 , or over-the-counter medication.6. The formulation of claim 1 , wherein the one or more sweetener is a natural or artificial compound.7. The formulation of claim 1 , wherein the one or more sweetener is selected from the group consisting of:{'i': Acer saccharum, Acer nigrum, Acer rubrum, Acer saccharinum, Acer platanoides, Acer negundo, Acer macrophyllum, Acer grandidentatum, Acer glabrum, Acer mono', 'Juglans cinerea, Juglans nigra, Juglans ailatifolia, Juglans regia', 'Betula papyrifera, Betula alleghaniensis, Betula lenta, Betula nigra, Betula populifolia, Betula pendula', 'Platanus occidentalis', 'Ostrya virginiana, 'agave inulin, agave nectar, agave syrup, amazake, brazzein, brown rice syrup, coconut crystals, coconut sugars, coconut syrup, date sugar, fructans (also referred to as inulin fiber, fructo-oligosaccharides, or oligo-fructose), green stevia powder, stevia rebaudiana, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside I, rebaudioside H, rebaudioside L, rebaudioside K, rebaudioside J, rebaudioside N, rebaudioside O, rebaudioside M and other sweet stevia-based glycosides, stevioside, stevioside extracts, honey, Jerusalem artichoke syrup, licorice root, luo han guo (fruit, powder, or extracts), lucuma (fruit, powder, or extracts), maple ...

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Номер записи: 40
28-04-2016 дата публикации

PRESERVED CUT FRESH PRODUCE WITH TRUE-TO-NATURE FLAVOR

Номер: US20160113300A1
Автор: Santos Stephen A., Sobel Robert M.
Принадлежит:

The flavor loss that occurs after a cut piece of fresh fruit or vegetable is preserved with calcium ascorbate and then stored is remedied by adding flavor augmenting chemicals to the cut piece of fruit or vegetable along with the calcium ascorbate. The types and amounts of flavor augmenting chemicals are selected to just compensate for this flavor loss and not introduce any new, foreign flavor notes into the fruit or vegetable. 1. A preserved and flavor augmented cut fresh produce product comprising(1) a piece of cut fresh produce (i),(2) a preservative (ii), this preservative being present in an amount sufficient to preserve at least one of the texture, firmness, flavor, appearance, crispness and color of the piece of cut fresh produce, and(3) one or more flavor augmenting chemicals (iii), this one or more flavor augmenting chemicals being present in an amount which is sufficient to compensate for a loss of flavor notes the cut fresh produce product will experience during storage but not so much as to introduce foreign flavor notes into the cut fresh cut produce product.2. The cut fresh produce product of claim 1 , wherein the identity and amount of the one or more flavor augmenting chemicals is determined by carrying out a chemical analysis on two different test samples of the same cut fresh produce and then comparing the results of these two different chemical analyses claim 1 , the first of these chemical analyses being carried on a first test sample before storage claim 1 , the second of these chemical analyses being carried on a second test sample after storage.3. The cut fresh produce product of claim 2 , wherein the first chemical analysis is carried out immediately after the first test sample is formed by cutting.4. The cut fresh produce product of claim 2 , wherein the first chemical analysis is carried out within 1 week after the first test sample is formed by cutting.5. The cut fresh produce product of claim 4 , wherein the first chemical analysis is ...

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Номер записи: 41
10-07-2014 дата публикации

DETECTION AND USE OF LOW MOLECULAR-WEIGHT MODULATORS OF THE COLD-MENTHOL RECEPTOR TRPM8

Номер: US20140194433A1
Автор: BOLLSCHWEILER Claus, Krohn Michael, Subkowski Thomas, WITTENBERG Jens, Zinke Holger
Принадлежит: BASF SE

The invention relates to novel modulators of the cold menthol receptor TRPM8, to a method for modulating the TRPM8 receptor using said modulators; to the use of the modulators for induction of cold sensation; and to objects and means produced using said modulators. 1. A method for the in-vitro or in-vivo modulation of the cold menthol receptor TRMP8 , comprising contacting the receptor with at least one compound which is selected from polynuclear organic compounds which , in a cellular activity test using cells which recombinantly express the human TRPM8 receptor , modulate the permeability of these cells for Caions.2. The method according to claim 1 , where the compound has at least two 4- to 7-membered rings which claim 1 , independently of one another claim 1 , are carbo- or heterocyclic claim 1 , mono- or polycyclic claim 1 , and wherein at least two of these rings can optionally be condensed.3. The method according to claim 1 , wherein the modulator has an agonistic or antagonistic effect on the cellular Caion permeability.5. A modulator for the TRPM8 receptor which is selected from polynuclear organic compounds which claim 1 , in a cellular activity test using a cell which recombinantly expresses the human TRPM8 receptor claim 1 , modulates the permeability of the cell for Caions.6. The use of a modulator for the TRPM8 receptor according to for inducing a sensation of coldness in humans and/or animals.7. The use of a modulator for the TRPM8 receptor according to as an active constituent of a pharmaceutical composition.8. The use of a modulator for the TRPM8 receptor according to for the treatment of prostate carcinomas claim 5 , for the treatment of bladder weakness or in pain therapy.9. The use of a modulator for the TRPM8 receptor according to as insect repellent or insecticide.10. The use of a modulator for the TRPM8 receptor according to for inducing a sensation of coldness in a packaging.11. The use of a modulator for the TRPM8 receptor according to for ...

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Номер записи: 42
12-05-2016 дата публикации

GLUCOSYLATED STEVIOL GLYCOSIDES AS A FLAVOR MODIFIER

Номер: US20160128370A1
Автор: PURKAYASTHA Siddhartha
Принадлежит:

A taste and flavor profile modifying composition is described. The composition includes glucosylated steviol glycosides which can modify the intensity of a taste and/or a flavor in a food or beverage product. 1. A taste and flavor modifying composition , comprising up to 95% mono- and di-glucosylated glucosylated steviol glycosides , wherein the composition decreases sweetness intensity and delays sweetness onset at a concentration of 73 ppm to 300 ppm in a beverage.2. The taste and flavor modifying composition of claim 1 , wherein the glucosylated steviol glycosides comprise about 42% mono- and di-glucosylated steviol glycosides and about 50% glucosylated steviol glycosides having from 3 to 9 glucose units.3. The taste and flavor modifying composition of claim 1 , wherein the glucosylated steviol glycosides comprise about 19% mono- and di-glucosylated steviol glycosides claim 1 , about 60% glucosylated steviol glycosides having from 3 to 9 glucose units claim 1 , and 16% glucosylated steviol glycosides having from 10 to 20 glucose units.4. The taste and flavor modifying composition of claim 1 , wherein at least one glucose unit occurs at position C-19 of the steviol glycoside.5. The taste and flavor modifying composition of claim 1 , further comprising dextrin.617-. (canceled) This application is a continuation-in-part application of and claims the benefit of priority to International PCT application PCT/US2012/030210, filed Mar. 22, 2012, which claims priority to International PCT application PCT/US2011/033912, filed Apr. 26, 2011; both of which claim the benefit of U.S. patent application Ser. No. 61/466,150, filed Mar. 22, 2011.1. Field of the InventionThe present invention is directed to a taste and flavor profile modifying composition. The composition includes glucosylated steviol glycosides which can modified the intensity of a taste and/or a flavor in a food or beverage product.2. Description of the Related ArtThe extract of plant contains a mixture of ...

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Номер записи: 43
12-05-2016 дата публикации

STEVIA EXTRACT CONTAINING SELECTED STEVIOL GLYCOSIDES AS FLAVOR, SALTY AND SWEETNESS PROFILE MODIFIER

Номер: US20160128371A1
Автор: Petit Marcia, PURKAYASTHA Siddhartha
Принадлежит: PURECIRCLE USA INC.

Stevia extracts with selected major steviol glycosides (Reb A, stevioside, Reb D, Reb C) and minor steviol glycosides and glycosylated diterpene derivative plant molecules, derived from plant are found to improve the perception of flavor and taste perception, which includes the sweet, savory and salty perception in a wide range of food and beverage applications. 1Stevia rebaudiana. A taste and flavor modifying composition comprising major steviol glycosides comprising Reb A , Reb C , Reb D and Stevioside , and glycosylated diterpene derivative plant molecules , derived from a plant.2. The taste and flavor modifying composition of claim 1 , wherein the major steviol glycosides comprise more than two steviol glycoside molecules claim 1 , selected from the group consisting of Reb A claim 1 , Stevioside claim 1 , Reb D and Reb C; the content of each of the four major steviol glycosides varying between 1% to 25% of the composition.3. The taste and flavor modifying composition of claim 2 , wherein the Reb A content is between 5% to 20% claim 2 , the Reb C content between 1% to 25% claim 2 , the Reb D content between 1% to 20% claim 2 , and the stevioside content 2% to 15%.4. The taste and flavor modifying composition of claim 1 , further comprising minor steviol glycosides and glycosylated diterpene derivatives comprising Rebaudiosides E claim 1 , N claim 1 , and O; wherein the content of each of these minor steviol glycosides and their derivatives is less than 10% of the composition.5. The taste and flavor modifying composition of claim 1 , further comprising other minor steviol glycosides and derivatives comprising steviolbioside claim 1 , rubusoside claim 1 , dulcoside claim 1 , and Rebaudiosides B claim 1 , F claim 1 , G claim 1 , H claim 1 , K claim 1 , L claim 1 , M; wherein the content of each of these minor steviol glycosides and their derivatives is less than 5% of the composition.6. A food or beverage product having an intense taste and flavor profile comprising ...

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Номер записи: 44
19-05-2016 дата публикации

Potato derived flavour enhancing composition and method for the manufacture thereof

Номер: US20160135489A1
Автор: Alphonsus Henricus L CAMBEEN, Amir Maximiliaan Batenburg, Teun DE JOODE
Принадлежит: Conopco Inc

The present invention relates to a potato derived flavour enhancing composition having a dry matter content of at least 3 wt. % and containing per kg of dry matter: •150-900 g of proteinaceous matter; •0-100 g of starch; •0-5 mg of chlorogenic acid; •0-30 mg of glycoalkaloid selected from α-solanine, α-chaconine and combinations thereof; wherein free amino acids represent at least 80 wt. % of the proteinaceous matter, said free amino acids comprising: •a first group of free amino acids selected from asparagine (Asn), aspartate (Asp), glutamate (Glu), glutamine (Gln), pyroglutamate (pGlu) and combinations thereof, said first group of free amino acids representing 45-95 wt. % of the free amino acids; •a second group of free amino acids selected from glycine (Gly), leucine (Leu), lysine (Lys), serine (Ser), isoleucine (Ile) and combinations thereof, said second group of free amino acids representing 1-20 wt. % of the free amino acids; •at least 3.5 wt. % Glu; wherein the first group of free amino acids and the second group of free amino acids are present in a weight ratio of at least 4:1. The flavour enhancing composition according to the present invention is obtained by removing most of the starch and protein naturally present in potato, by additionally removing the bulk of glycoalkaloids (α-solanine, α-chaconine) that are endogenous to potato, and by retaining flavour enhancing components, including glutamate.

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Номер записи: 45
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: 46
18-05-2017 дата публикации

PRE-SEASONED JERK FOOD PRODUCT

Номер: US20170135380A1
Автор: Campbell Natasha, Stewart Althea
Принадлежит:

A pre-seasoned, ready to cook or packaged frozen food product comprising a base food component such as meat or poultry, coated with a Jamaican jerk spice seasoning comprising herbs, spices and salt for a predefined period of time, followed by aseptic packaging and freezing for attaining optimum shelf life. The seasoning composition may comprise either a dry mix of spices or a wet marinade. 1. A pre-seasoned food product comprising:A base food component at least partially coated with a seasoning composition comprising herbs, spices and salt for a predefined period of time, followed by packaging and freezing for attaining optimum shelf life.2. The food product of claim 1 , wherein the base food component is selected from a group consisting meat claim 1 , poultry claim 1 , seafood and vegetable.3. The food product of comprises a ready to cook food produce.4. The food product of is stored under frozen condition.5. The food product of claim 1 , wherein the seasoning composition comprises a Jamaican jerk seasoning mixture.6. The food product of claim 1 , wherein the seasoning composition comprises dry mix of spices or a wet marinade.7. A method of producing a pre-seasoned food product claim 1 , the method comprising the steps of:providing a base food component comprising meat, poultry, seafood or vegetable;coating the base food component with a Jamaican jerk seasoning composition;setting aside the coated base food component for a predefined period of time to obtain a pre-seasoned food product; andpacking and freezing the pre-seasoned food product. The present disclosure generally relates to packaged, frozen foods and ready to cook food products and more specifically relates to a pre-seasoned frozen food product including meat and poultry product seasoned or marinated with Jamaican jerk spice.“Jerk cooking” refers to Jamaican style of cooking, where meat and poultry products are seasoned or marinated with a very hot spice mixture known as Jamaican jerk spice before slow ...

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Номер записи: 47
07-08-2014 дата публикации

Cooling Enhancing Compositions

Номер: US20140219930A1
Автор: Bardsley Kathryn, Dewis Mark L., John Thumpalasseril V., Kraut Kenneth J., Wu Hou
Принадлежит: International Flavors & Fragrances Inc.

The following invention relates to a taste enhancer and a method of enhancing taste. The invention relates the use of a cooling enhancing composition which provides cooling enhancement when combined with other cooling compounds. 1. A composition incorporated into a product where the product is selected from topical products for humans and animals , oral care products , nasal care products , and chewing gum wherein the composition comprises a product base , an effective amount of a coolant selected from the group consisting of menthol , WS3 , WS5 , methyl glutarate and a cooling enhancing composition comprising eriodictyol , homoeriodictyol , hespertin and mixtures thereof.2. The composition of which comprises from about 0.001 to about 1.0% by weight claim 1 , based on the total weight of the composition claim 1 , of said coolant3. The composition of claim lcomprising a product base claim 1 , WS3 and a cooling enhancing composition comprising eriodictyol claim 1 , homoeriodictyol claim 1 , hespertin and mixtures thereof.4. The composition of claim lcomprising comprising a product base claim 1 , WS5 and a cooling enhancing composition comprising eriodictyol claim 1 , homoeriodictyol claim 1 , hespertin and mixtures thereof.5. The composition of comprising a product base claim 1 , menthyl glutarate and a cooling enhancing composition comprising eriodictyol claim 1 , homoeriodictyol claim 1 , hespertin and mixtures thereof.6. An ingestible product for humans or animals which comprises a product base selected from the group consisting of baked goods claim 1 , dairy products claim 1 , fruit ices claim 1 , confectionery products claim 1 , sugarless candies claim 1 , jams claim 1 , jellies claim 1 , gelatins claim 1 , puddings claim 1 , animal feeds claim 1 , pressed confectionery tablets claim 1 , hard-boiled candies claim 1 , pectin-based candies claim 1 , chewy candies claim 1 , creme-centered candies claim 1 , fondants claim 1 , sugarless hard-boiled candies claim 1 , ...

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Номер записи: 48
07-08-2014 дата публикации

METHOD OF CREATING FLAVOUR COMBINATIONS AND FLAVOURED PRODUCTS

Номер: US20140220195A1
Автор: Ezaz-Nikpay Khosro, Kohn Daniel
Принадлежит: ZENDEGII LTD.

A method of developing a flavoured product comprises the steps of establishing a set of parameters in respect of a plurality of flavour components; selecting a platform for the product; selecting a group of flavour components based on objective requirements and the known established parameters; establishing for each of said flavour component relative to the selected platform at least two specific concentrations of the component in that platform relating to a human response in order to define a titration curve; measuring for a primary flavour component relative to that platform containing a predetermined concentration of each other flavour component the shift of said at least two specific concentrations; and utilising that shift information to restrict a number of measurements of the primary flavour component in the presence of additional flavour components in order to derive a range of concentrations for each component which lie between those specific concentrations. The method can implemented with the aid of a computer and databases to store flavour component data. 1. A method of developing a flavoured product comprising a platform containing at least two added flavour components (CI=2) comprising the steps of:(a) titrating each flavour component into the platform by adding increasing quantities of that flavour component to the platform and evaluating a human response thereto following each increment in order to identify a first concentration (DC) of that flavour component within the platform at which the presence of that component can be detected; and a second concentration of that flavour component within the platform at which that flavour component can be identified (IC);(b) titrating a primary flavour component relative to an adjusted platform containing a concentration of each secondary component, which is present between its first and second concentrations in order to determine shifted first and second concentrations of the primary component relative to the ...

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Номер записи: 49
21-08-2014 дата публикации

MODULATION OF CHEMOSENSORY RECEPTORS AND LIGANDS ASSOCIATED THEREWITH

Номер: US20140235623A1
Автор: Adamski-Werner Sara, Chen Qing, Darmohusodo Vincent, Fine Richard, Fotsing Joseph R., Hammaker Jeffrey Robert, Kang Xinshan, Karanewsky Donald S., Kimmich Rachel D.A., Klebansky Boris, Li Xiaodong, LIU Haitian, Petrovic Goran, RINNOVA Marketa, Servant Guy, Tachdjian Catherine, Tang Xiao-Qing, YAMAMOTO Jeffrey, Zhang Feng, ZHANG Hong, Zlotnik Albert
Принадлежит: Senomyx, Inc.

The present invention includes methods for identifying modifiers of chemosensory receptors and their ligands, e.g., by determining whether a test entity is suitable to interact with one or more interacting sites within the Venus flytrap domains of the chemosensory receptors, and modifiers capable of modulating chemosensory receptors and their ligands. The present invention also includes modifiers of chemosensory receptors and their ligands having Formula (I), its subgenus, and specific compounds. Furthermore, the present invention includes ingestible compositions comprising the modifiers of chemosensory receptors and their ligands and methods of using the modifiers of chemosensory receptors and their ligands to enhance the sweet taste of an ingestible composition or treat a condition associated with a chemosensory receptor. In addition, the present invention include processes for preparing the modifiers of chemosensory receptors and their ligands. 1241-. (canceled)243. The ingestible composition of claim 242 , selected from the group consisting of food or beverage product claim 242 , non-edible product claim 242 , a pharmaceutical composition claim 242 , and combinations thereof.244. The ingestible composition of claim 243 , wherein the food or beverage product is selected from the group consisting of the Soup category; the Dried Processed Food category; the Beverage category; the Ready Meal category; the Canned or Preserved Food category; the Frozen Processed Food category; the Chilled Processed Food category; the Snack Food category; the Baked Goods category; the Confectionary category; the Dairy Product category; the Ice Cream category; the Meal Replacement category; the Pasta and Noodle category; the Sauces claim 243 , Dressings claim 243 , Condiments category; the Baby Food category; the Spreads category; sweet coatings claim 243 , frostings claim 243 , or glazes; and combinations thereof.245. The ingestible composition of claim 243 , wherein the non-edible ...

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Номер записи: 50
16-06-2016 дата публикации

STEVIA COMPOSITION

Номер: US20160165938A1
Автор: MARKOSYAN Avetik
Принадлежит:

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. 2. The process of further comprising the steps of:{'i': 'stevia', 'suspending the composition in water and incubating at an elevated temperature for about 1-3 hours; and'}{'i': stevia', 'stevia', 'stevia, 'separating the composition from the water and drying the composition to obtain a purified composition comprising rebaudioside B having a purity of greater than about 99%.'}3. The process of further comprising the steps of:{'i': 'stevia', 'suspending the composition in water to form a suspension;'}increasing the temperature of the suspension by a gradient heating method;holding the suspension at an elevated temperature;{'i': 'stevia', 'decreasing the temperature of the suspension by a gradient cooling method to obtain a high stability and high concentration composition solution; and'}{'i': stevia', 'stevia, 'spray drying the high stability and high concentration composition solution to provide a highly soluble composition.'}4. The process of claim 1 , further comprising the steps of:{'i': 'stevia', 'dispersing the composition in water to form a mixture;'}adding a base into the mixture;incubating the mixture to facilitate at least partial conversion of a carboxyl group of the rebaudioside B into a carboxylate salt to make a rebaudioside B carboxylate salt; and{'i': 'stevia', 'separating and drying the composition comprising the rebaudioside B carboxylate salt.'}5stevia. The process of wherein the sweetener comprises rebaudioside A.6. The process of wherein the biocatalyst is selected from the group consisting of free cells claim 1 , immobilized cells claim 1 , an enzyme claim 1 , an immobilized enzyme and/or an enzyme preparation.7. The process of wherein the biocatalyst comprises an enzyme or an enzyme preparation having ...

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Номер записи: 51
11-09-2014 дата публикации

COLON LAVAGE SYSTEM

Номер: US20140255495A1
Автор: Bachwich Dale R.
Принадлежит:

The present invention provides compositions, systems, kits, and methods for preparation prior to a colonoscopy or other gastrointestinal procedure. In particular, the present invention provides a colon lavage system comprising an aqueous portion and a solid portion.

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Номер записи: 52
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: 53
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: 54
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: 55
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: 56
30-06-2016 дата публикации

SUBSTITUTED 4-AMINO-5-(CYCLOHEXYLOXY)QUINOLINE-3-CARBOXYLIC ACIDS AS SWEET FLAVOR MODIFIERS

Номер: US20160185727A1
Автор: Boren Brant Clayton, Chen Qing, Ching Brett Weylan, Fotsing Joseph R., Karanewsky Donald, Lapera Stephanie, Petrovic Goran, Servant Guy, Tachdjian Catherine, Vong Binh, ZHANG Hong
Принадлежит:

Disclosed herein are 4-amino-5-(cyclohexyloxy)quinoline-3-carboxylic acid compounds having useful as sweet flavor modifiers. Also disclosed herein are ingestible compositions that include one or more of these compounds in combination with a natural or artificial sweetener. 3. The compound of claim 1 , wherein{'sup': 4', '4A, 'sub': 3-7', '1-6, 'Ris selected from the group consisting of optionally substituted Ccarbocyclyl, optionally substituted aryl, optionally substituted 5-10 membered heteroaryl, optionally substituted 3-10 membered heterocyclyl and Calkyl substituted with one or two R;'}{'sup': 4A', '7', '8', '9', '9, 'sub': 1', '6', '1', '6', '1', '6', '1', '6', '1', '6', '1', '6', '1', '6', '1', '6, 'each Ris independently selected from the group consisting of halo; 5-10 membered heteroaryl optionally substituted with one or more substituent selected from the group consisting of halo, C-Calkyl, C-Calkoxy, C-Chaloalkyl, and C-Chaloalkoxy; 3-10 membered heterocyclyl optionally substituted with one or more substituent selected from the group consisting of halo, C-Calkyl, C-Calkoxy, C-Chaloalkyl, and C-Chaloalkoxy; —NRR; —SR; and —OR;'}{'sup': 7', '10, 'sub': 1-6', '3-7, 'Ris selected from the group consisting of hydrogen, —C(═O)OR, Calkyl, Ccarbocyclyl, aryl, 5-10 membered heteroaryl and 3-10 membered heterocyclyl;'}{'sup': '8', 'sub': 1-6', '3-7, 'Ris selected from the group consisting of hydrogen, Calkyl, Ccarbocyclyl, aryl, 5-10 membered heteroaryl and 3-10 membered heterocyclyl;'}{'sup': '9', 'sub': 1-6', '3-7', '1', '6', '1', '6', '1', '6', '1', '6', '1', '6', '1', '6', '1', '6', '1', '6', '1', '6', '1', '6', '1', '6', '1', '6', '1', '6', '1', '6', '1', '6', '1', '6', '3', '7', '1', '6', '1', '6', '1', '6', '1', '6', '1', '6', '1', '6', '1', '6', '1', '6', '1', '6', '1', '6', '1', '6', '1', '6', '1', '6', '1', '6', '1', '6', '1', '6', '1', '6', '1', '6', '1', '6', '1', '6, 'Ris selected from the group consisting of hydrogen; Calkyl; Ccarbocyclyl optionally ...

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Номер записи: 57
18-09-2014 дата публикации

FUNCTIONAL FOOD AND BEVERAGE COMPOSITIONS WITH IMPROVED TASTE THROUGH THE USE OF SENSATES

Номер: US20140271999A1
Автор: Gogova Maria, Kobal Gerd, Marcq Pauline
Принадлежит: ALTRIA CLIENT SERVICES INC.

The present application is directed to sensory technologies for beverages and other products that significantly reduce or fully mask bitterness and/or off-flavor associated with the presence of functional ingredients, such as caffeine or L-phenylalanine. In particular, reduction or masking of the bitterness and/or off-flavor in the beverage or food composition is achieved through the addition of trigeminal sensation-eliciting compounds, referred to herein as sensates, responsible for cooling, warming, tingling, or mouthfeel-type sensations. 2. The composition for human consumption of claim 1 , wherein the one or more sensates is selected from the list comprising menthol and its stereoisomers claim 1 , menthone glycerol ketal claim 1 , (−)-menthyl lactate claim 1 , 3-(1-menthoxy)propane-1 claim 1 ,2-diol claim 1 , WS-3 claim 1 , WS-5 claim 1 , capsaicin claim 1 , camphor claim 1 , cinnamaldehyde claim 1 , CO claim 1 , red pepper extract claim 1 , Szechuan pepper extract claim 1 , and combinations thereof.3. The composition for human consumption of claim 1 , wherein the one or more sensates comprises one or more compounds capable of stimulating one or more TRP channels located on trigeminal nerve endings.4. The composition for human consumption of claim 3 , wherein the one or more sensates comprises one or more compounds capable of activating at least one TRP channel selecting from list consisting of the TRPM8 claim 3 , TRPV1 claim 3 , and TRPA1 channels.5. The composition for human consumption of claim 1 , wherein the base composition has a pH of about 2 to about 5.6. The composition for human consumption of claim 1 , wherein the base composition comprises a beverage.7. The composition for human consumption of claim 6 , wherein the beverage is selected from the group consisting of water claim 6 , vegetable juice claim 6 , fruit juice and combinations thereof.8. The composition for human consumption of claim 1 , further including at least one additive selected from ...

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Номер записи: 58
07-07-2016 дата публикации

COMPOSITIONS AND METHODS FOR SWEETENERS

Номер: US20160192684A1
Автор: CHATURVEDULA VENKATA SAI PRAKASH, May James A., May Michael Perry
Принадлежит:

Various embodiments of the present technology provide compositions and methods for a sweetener composition comprising leaf extract, glycosides, and/or Luo Han Guo fruit extract. The sweetener composition provides enhanced taste and/or flavor properties as compared to other non-caloric or low-caloric sweeteners. The sweetener composition has a reduced aftertaste relative to leaf extract and/or purified steviol glycoside. The sweetener composition may be formulated into any edible sweetened substances. 1. A sweetener composition comprising:{'i': 'stevia', 'leaf extract;'}at least one substantially purified steviol glycoside; andLuo Han Guo fruit extract.2. The sweetener of claim 1 , wherein the sweetener composition has a reduced aftertaste relative to at least one of:{'i': 'stevia', 'the leaf extract;'}the at least one substantially purified steviol glycoside;{'i': 'stevia', 'the leaf extract combined with the Luo Han Guo fruit extract; and'}the at least one substantially purified steviol glycoside combined with the Luo Han Guo fruit extract.3stevia. The sweetener composition of claim 1 , wherein at least one of the leaf extract claim 1 , the steviol glycoside claim 1 , and the Luo Han Guo Fruit extract have a natural origin.4stevia. The sweetener composition of claim 1 , wherein at least one of the leaf extract claim 1 , the steviol glycoside claim 1 , and the Luo Han Guo Fruit extract is processed using ethanol extraction methods.5stevia. The sweetener composition of claim 1 , wherein the sweetener composition comprises approximately 45-84% by weight of the leaf extract.6stevia. The sweetener composition of claim 5 , wherein approximately 95% by weight of the leaf extract is a mixture of steviol glycosides.7. The sweetener composition of claim 6 , wherein approximately 50-80% by weight of the steviol glycosides are Rebaudioside-A.8. The sweetener composition of claim 6 , wherein the steviol glycosides are approximately 60% by weight Rebaudioside-A.9. The sweetener ...

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Номер записи: 59
14-07-2016 дата публикации

Novel Alkenyl Sulfate Ester or Salt Thereof

Номер: US20160198746A1
Автор: Matsuura Masanori, Nakagawa Tomohiro, YOSHIKAWA Keiichi
Принадлежит: KAO CORPORATION

Provided are a novel compound useful for adjusting sweetness or saltiness or inhibiting ENaC, and use thereof. 2. A sweetness-adjusting agent comprising the octenyl sulfate ester or the salt thereof according to as an active ingredient.3. The sweetness-adjusting agent according to claim 2 , inhibiting the first taste of sweetness of another sweetener.4. The sweetness-adjusting agent according to claim 3 , further reinforcing the aftertaste of sweetness of the other sweetener.5. The sweetness-adjusting agent according to or claim 3 , wherein the other sweetener is glycyrrhizin.6. The sweetness-adjusting agent according to claim 2 , which reinforces the sweetness of another sweetener in a case where an octenyl sulfate ester or a salt thereof is previously taken claim 2 , and then the other sweetener is taken.7. A sweetener composition comprising the octenyl sulfate ester or the salt thereof according to .8. A method of imparting or adjusting sweetness with respect to a food or a drug claim 1 , the method comprising adding the octenyl sulfate ester or the salt thereof according to or the sweetness-adjusting agent according to to the food or drug.9. An epithelial sodium channel inhibitor comprising the octenyl sulfate ester or the salt thereof according to as an active ingredient.10. A saltiness inhibitor comprising the octenyl sulfate ester or the salt thereof according to as an active ingredient.11. A method of inhibiting the saltiness of a composition comprising a salty substance claim 1 , the method comprising using the epithelial sodium channel inhibitor according to or the saltiness inhibitor according to with respect to the composition comprising the salty substance.12. The method according to claim 11 , wherein the composition comprising the salty substance is a composition comprising mineral-derived metal ion and/or chloride ion claim 11 , or metal chloride consisting of the metal ion and chloride ion.13. The method according to claim 12 , wherein the mineral ...

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Номер записи: 60
14-07-2016 дата публикации

1H-PYRROLE-DICARBONYL-DERIVATIVES AND THEIR USE AS FLAVORING AGENTS

Номер: US20160198747A1
Автор: Lohmer Stefan, Pevarello Paolo, Winning Marcel
Принадлежит:

The present invention primarily relates to 1H-pyrrole-2,4-dicarbonyl- derivatives of Formula (I) wherein R, R, R, Z. Z′ and J are as defined in the description, to mixtures thereof and to the use thereof as flavoring agents. The compounds in accordance with the present invention are suitable for producing, imparting, or intensifying an umami flavor. The invention further relates to flavoring mixtures, compositions for oral consumption as well as ready-to-eat, ready-to-use and semifinished products, comprising an effective amount of the compound of Formula (I) or of a mixture of compounds of Formula (I) and to specific methods for producing, imparting, modifying and/or intensifying specific flavor impressions. 2. The use of a compound of Formula (I) according to claim 1 ,wherein:{'sup': 1', '2', '3, 'sub': 1', '4, 'R, R, Rare independently from each other C-Calkyl;'}{'sup': 4', '5, 'Z is oxygen or CRR;'}{'sup': 4', '5, 'Z′ is sulfur or CRR;'}{'sup': 4', '5, 'sub': 1', '4, 'Rand Rare independently from each other hydrogen or C-Calkyl'}{'sub': 1', '3, 'J is a five- or six-membered unsaturated, optionally benzocondensated, heterocycle or heteroaryl group containing at least one nitrogen atom, optionally substituted by a C-Calkyl group.'}3. The use of a compound of Formula (I) according to claim 1 ,wherein:{'sup': 1', '2', '3, 'R, R, Rare independently from each other methyl or ethyl;'}{'sup': 4', '5, 'Z is oxygen or CRR;'}{'sup': 4', '5, 'Z′ is sulfur or CRR;'}{'sup': 4', '5, 'Rand Rare both hydrogen;'}J is a pyridinyl, 1,3,4-oxadiazolyl, 1,3,4-thiadiazolyl, or quinoxalinyl residue which may be optionally substituted by a methyl group.5. The use as defined in as flavoring agent for(i) producing, imparting, or intensifying an umami flavor and/or a physiological cooling effect,and/or(ii) enhancing, intensifying and/or rounding off one or more sensory impressions of one or more other flavoring substances, wherein preferably one, several or all of the sensory impressions ...

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Номер записи: 61
14-07-2016 дата публикации

SWEETENER COMPOSITIONS

Номер: US20160198749A1
Автор: COHEN Jason C., Fletcher Joshua Nehemiah, POHRTE Adrienne Stucky
Принадлежит: Tate & Lyle Ingredients Americas LLC

A sweetener composition comprising: at least one high potency sweetener; and at least one anti-foaming agent, wherein the at least one high potency sweetener contains hydrophilic and hydrophobic structural moieties. 1. A sweetener composition comprising:at least one high potency sweetener; andat least one anti-foaming agent, whereinthe at least one high potency sweetener contains hydrophilic and hydrophobic structural moieties.2. The composition of claim 1 , wherein the at least one high potency sweetener is selected from the group consisting of a natural high potency sweetener claim 1 , a synthetic high potency sweetener that is a glycoside claim 1 , or a synthetic high potency sweetener that is derived from an amino acid.3. The composition of claim 1 , wherein the at least one high potency sweetener is selected from the group consisting of abrusoside A claim 1 , alitame claim 1 , aspartame claim 1 , baiyunoside claim 1 , brazzein claim 1 , curculin claim 1 , cyclocarioside I claim 1 , glycyphyllin claim 1 , glycyrrhizic acid claim 1 , a glucosylated steviol glycoside claim 1 , hernandulcin claim 1 , N-[N-[3-(3-hydroxy-4- methoxyphenyl)propyl]-L-[alpha]-aspartyl]-L-phenylalanine 1-methyl ester claim 1 , N-[N-[3-(3- hydroxy-4-methoxyphenyl)-3-methylbutyl]-L-[alpha]-aspartyl]-L-phenylalanine 1-methyl ester claim 1 , a Luo Han Guo extract claim 1 , mabinlin claim 1 , N-[N-[3-(3-methoxy-4-hydroxyphenyl)propyl]-L-[alpha]-aspartyl]-L-phenylalanine 1-methyl ester claim 1 , monatin claim 1 , monellin claim 1 , mukurozioside claim 1 , neohesperidin dihydrochalcone claim 1 , neotame claim 1 , osladin claim 1 , periandrins claim 1 , phlomisosides claim 1 , phloridzin claim 1 , phyllodulcin claim 1 , polypodoside A claim 1 , pterocaryoside A claim 1 , pterocaryoside B claim 1 , an ent-kaurane sweetener claim 1 , thaumatin and trilobatin claim 1 , and salts and/or solvates thereof.4. The composition of claim 3 , wherein the at least one high potency sweetener is selected from ...

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Номер записи: 62
14-07-2016 дата публикации

SWEETENER COMPOSITIONS

Номер: US20160198751A1
Автор: COHEN Jason C., Fletcher Joshua Nehemiah, POHRTE Adrienne Stucky
Принадлежит: Tate & Lyle Ingredients Americas LLC

A sweetener composition comprising: at least one sweetener; at least one anti-foaming agent; and at least one flavour enhancer, wherein the flavour enhancer is: at least one high potency sweetener that contains hydrophilic and hydrophobic structural moieties; and used in an amount below its sweetness threshold. 1. A sweetener composition comprising:at least one sweetener;at least one anti-foaming agent; andat least one flavour enhancer, wherein the flavour enhancer is:at least one high potency sweetener that contains hydrophilic and hydrophobic structural moieties; andused in an amount below its sweetness threshold.2. The sweetener composition of claim 1 , wherein:the flavour enhancer is selected from a natural high-potency sweetener, a synthetic high-potency sweetener that is a glycoside or a synthetic high-potency sweetener that is derived from an amino acid.3. The composition of claim 1 , wherein the at least one sweetener is selected from the group consisting of a nutritive sweetener claim 1 , aspartame claim 1 , acesulfame claim 1 , cyclamate claim 1 , saccharin and sucralose claim 1 , and salts and/or solvates thereof.4. The composition of claim 3 , wherein the at least one sweetener is selected from the group consisting of a 3- to 12-carbon sugar alcohol claim 3 , a monosaccharide claim 3 , a sweet disaccharide claim 3 , aspartame claim 3 , acesulfame claim 3 , cyclamate claim 3 , saccharin and sucralose; and salts and/or solvates thereof.5. The composition of claim 4 , wherein the at least one sweetener is selected from the group consisting of allose claim 4 , deoxyribose claim 4 , erythrulose claim 4 , galactose claim 4 , gulose claim 4 , idose claim 4 , lyxose claim 4 , mannose claim 4 , ribose claim 4 , tagatose claim 4 , talose claim 4 , xylose claim 4 , erythrose claim 4 , fuculose claim 4 , gentiobiose claim 4 , gentiobiulose claim 4 , isomaltose claim 4 , isomaltulose claim 4 , kojibiose claim 4 , lactulose claim 4 , altrose claim 4 , laminaribiose ...

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Номер записи: 63
21-07-2016 дата публикации

TASTE-MODIFYING COMBINATIONS

Номер: US20160205979A1
Автор: Aeberhardt Kasia, BILLAT-ROSSI Maryline
Принадлежит: FIRMENICH SA

The present invention relates to the use of a compound according to formula (I) in the form of any one of its stereoisomers or a mixture thereof, and wherein n is an integer from 0 to 2; the dotted line represents a carbon-carbon single or double bond; and each of Rto R, when taken independently from each other, represents a hydrogen atom or represents a Ror ORgroup, Rrepresenting a Cto C, or even a Cto C, alkyl group; and optionally one of the groups Rto Rrepresents —OH; and/or when Rand Rare taken together, and/or Rand Rare taken together, represent a OCHO group, provided said groups taken together are adjacent substituents of the phenyl group; as an ingredient in combination with other ingredients to confer, enhance, improve or modify the kokumi or umami taste of a flavored article. 2. The composition as recited in claim 1 , wherein it is 0 or 1;the dotted line represents carbon-carbon single or double bond; and{'sup': 1', '4', '5', '5', '5, 'sub': 1', '5, 'each of Rto R, taken independently from each other, represents a hydrogen atom, or represents a Ror ORgroup, Rrepresenting a Cto Calkyl group.'}46-. (canceled)7. The composition as recited in claim 1 , wherein said compound (I) is selected amongst (E)-3-(3 claim 1 ,4-dimethoxyphenyl)-N-(4-methoxyphenethyl)acrylamide claim 1 , (E)-3-(3 claim 1 ,4-di methoxy-phenyl)-N-(3-methoxyphenethyl)acrylamide claim 1 , (E)-3-(3 claim 1 ,4-dimethoxyphenyl)-N-(3-ethoxy-phenethyl)acrylamide claim 1 , (E)-3-(3 claim 1 ,4-dimethoxyphenyl)-N-(3-propoxyphenethyl)acrylamide claim 1 , (E)-3-(3 claim 1 ,4-dimethoxyphenyl)-N-(4-isopropoxyphenethyl)acrylamide claim 1 , E)-3-(3 claim 1 ,4-dim ethoxyphenyl)-N-(4-ethylphenethyl)acrylamide claim 1 , (E)-3-(3 claim 1 ,4-dimethoxyphenyl)-N-(3 claim 1 ,4-dimethylphenethyl)acrylamide claim 1 , (E)-3-(3 claim 1 ,4-dimethoxyphenyl)-N-(4-isopropyl-phenethyl)acrylamide or (E)-3-(3 claim 1 ,4-dimethoxyphenyl)-N-(3-methylphenethyl)acrylamide.810-. (canceled)12. A flavored article according to claim ...

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Номер записи: 64
28-07-2016 дата публикации

Improvements in or Relating to Organic Compounds

Номер: US20160214928A1
Автор: STAGHOUWER Harm, THOEN Chris, VAN BUEL Michel
Принадлежит: Givaudan SA

A stock solution comprising a compound of formula (I) 3. A method according to wherein the extraction solvent is selected from water-miscible alcohols and derivatives thereof.4. A method according to wherein the extraction solvent is selected from: ethanol claim 3 , glycerol claim 3 , propylene glycol claim 3 , triacetine or miglyol claim 3 , or mixtures thereof.5. A method according to claim 3 , wherein the extraction solvent is propylene glycol.7. A stock solution according to wherein the solvent is selected from: ethanol claim 6 , glycerol claim 6 , ethylene glycol claim 6 , propylene glycol claim 6 , triacetine or miglyol claim 6 , or mixtures thereof.8. A stock solution according to claim 6 , wherein the solvent is propylene glycol.9. A stock solution according to wherein the compound of formula (I) is present in an amount of up to 15% by weight.11. A spray dried powder according to claim 10 , comprising a carrier material selected from a maltodextrin having a dextrose equivalent (DE) of 3 to 25 claim 10 , or gum Arabic.12. A spray dried powder according to wherein the compound of formula (I) is present in an amount of up to 1.5% by weight based on the total weight of the powder.13. A spray dried powder according to formed from a stock solution according to . The present invention relates the preparation, purification and isolation of acylamino acids and derivatives thereof. The invention also relates to stock solutions containing said acylamino acids or derivatives, which can be easily formulated into all manner of edible products, such as beverages and foodstuffs.Acylamino acids and derivatives thereof according to the general formula (I), defined hereinbelow, represent a class of taste-modifying ingredients that can be employed in a wide variety of foodstuffs, beverages and other consumable products.The compounds may be prepared by the reaction of a fatty acid or a derivative thereof, such as a fatty acid halide or anhydride, with an amino acid, or a ...

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Номер записи: 65
13-08-2015 дата публикации

Method for Preparing IMP Fermented Broth or Glutamic Acid Fermented Broth as Raw Material for Preparation of Natural Flavor

Номер: US20150223504A1
Автор: Chung Won Dae, Eom So Youn, Jang Suk Min, KANG Dae Ik, Lee Kwang Hee, Lee Sung Hun, Oh Eun Seon, Park Jae Seung
Принадлежит:

The present invention relates to a method for preparing an inosine-5′-monophosphate (IMP) fermented broth or a glutamic acid fermented broth as a raw material for preparation of a natural flavor, and more particularly to a method of preparing an IMP fermented broth or a glutamic acid fermented broth by a first fungal fermentation step and a second bacterial fermentation step, an IMP fermented broth and glutamic acid fermented broth prepared thereby, a method for preparing a natural flavor, which comprises preparing the IMP fermented broth or glutamic acid fermented broth, a natural flavor prepared thereby, and a food composition comprising the same. The IMP fermented broth and glutamic acid fermented broth may be used as raw materials for preparing natural flavors. In addition, the natural flavors are harmless and safe for use in the human body and may be added to food. 1. A method for preparing an inosine-5′-monophosphate (IMP) fermented broth or a glutamic acid fermented broth , comprising:(a) fermenting a vegetable protein source with fungi to obtain a grain fermented broth; and(b) fermenting the grain fermented broth with bacteria.2. The method of claim 1 , wherein the IMP fermented broth or the glutamic acid fermented broth are raw materials for preparing a natural flavor.3. The method of claim 1 , wherein the vegetable protein source is selected from the group consisting of soybean claim 1 , corn claim 1 , rice claim 1 , wheat claim 1 , and wheat gluten.4Aspergillus. The method of claim 1 , wherein the fungi is sp. microorganism.5AspergillusAspergillus sojae.. The method of claim 4 , wherein the sp. microorganism is6Corynebacterium. The method of claim 1 , wherein the bacteria is sp. microorganism.7CorynebacteriumCorynebacterium ammoniagenes.. The method of claim 6 , wherein the sp. microorganism is8CorynebacteriumCorynebacterium glutamicum.. The method of claim 6 , wherein the sp. microorganism is9. The method of claim 1 , wherein a medium composition for ...

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Номер записи: 66
11-08-2016 дата публикации

Organic Compounds

Номер: US20160227824A1
Автор: DEKLERK Adri, LAM An Minh, Shi Feng
Принадлежит:

This disclosure relates to flavour modification and to compounds of formula (I) 2. A flavour composition according to wherein the flavour co-ingredient is selected from: sugars claim 1 , fats claim 1 , salts claim 1 , monosodium glutamate claim 1 , calcium ions claim 1 , phosphate ions claim 1 , organic acids claim 1 , proteins claim 1 , purines claim 1 , flavours claim 1 , and mixtures thereof.7. A compound according to claim 4 , selected from the group consisting of:(Z)-2-(dodec-5-enamido)-3-phenylpropanoic acid,(Z)-2-(dodec-5-enamido)-3-(4-hydroxyphenyl)propanoic acid,2-(dodecanoylamino)-3-phenylpropanoic acid,2-(dodecanoylamino)-3-(1H-indol-3-yl)propanoic acid,2-(dodecanoylamino)-3-(4-hydroxyphenyl)propanoic acid,(Z)-2-(dodec-5-enamido)-3-(1H-indol-3-yl)propanoic acid, and3-(1H-indol-3-yl)-2-tetradecanamidopropanoic acid.8. The method according to claim 5 , wherein the compound is selected from the group consisting of:(Z)-2-(dodec-5-enamido)-3-phenylpropanoic acid,(Z)-2-(dodec-5-enamido)-3-(4-hydroxyphenyl)propanoic acid,2-(dodecanoylamino)-3-phenylpropanoic acid,2-(dodecanoylamino)-3-(1H-indol-3-yl)propanoic acid,2-(dodecanoylamino)-3-(4-hydroxyphenyl)propanoic acid,(Z)-2-(dodec-5-enamido)-3-(1H-indol-3-yl)propanoic acid, and3-(1H-indol-3-yl)-2-tetradecanamidopropanoic acid.9. The method according to claim 6 , wherein the compound is selected from the group consisting of:(Z)-2-(dodec-5-enamido)-3-phenylpropanoic acid,(Z)-2-(dodec-5-enamido)-3-(4-hydroxyphenyl)propanoic acid,2-(dodecanoylamino)-3-phenylpropanoic acid,2-(dodecanoylamino)-3-(1H-indol-3-yl)propanoic acid,2-(dodecanoylamino)-3-(4-hydroxyphenyl)propanoic acid,(Z)-2-(dodec-5-enamido)-3-(1H-indol-3-yl)propanoic acid, and3-(1H-indol-3-yl)-2-tetradecanamidopropanoic acid. This disclosure relates to flavour modification and to compounds useful in modifying flavours.The addition of flavours to comestible products, that is, products taken orally either for ingestion (such as foodstuffs, confectionery and ...

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Номер записи: 67
11-08-2016 дата публикации

Organic Compounds having Taste-Modifying Properties

Номер: US20160227825A1
Автор: De Klerk Adri, Winkel Cornelis
Принадлежит:

This disclosure relates to flavour modification and to compounds of formula (I) or edible salts thereof, 2. A flavour composition according to wherein the flavour co-ingredient is selected from: sugars claim 1 , fats claim 1 , salts claim 1 , monosodium glutamate claim 1 , calcium ions claim 1 , phosphate ions claim 1 , organic acids claim 1 , proteins claim 1 , purines claim 1 , flavours claim 1 , and mixtures thereof.7. A flavour composition according to claim 1 , wherein the compound of formula (I) is selected from:2-amino-4-(methylthio)-N-octadecylbutanamide;2-amino-4-methyl-N-octadecylpentanamide;N-octadecylpyrrolidine-2-carboxamide;4-amino-N-octadecylbutanamide; 1-amino-N-octadecylcyclopropanecarboxamide;(Z)-4-amino-N-(octadec-9-en-1-yl)butanamide; and,N-hexadecyl 4-aminobutyramide.8. A comestible product according to claim 3 , wherein the compound of formula (I) is selected from:2-amino-4-(methylthio)-N-octadecylbutanamide;2-amino-4-methyl-N-octadecylpentanamide;N-octadecylpyrrolidine-2-carboxamide;4-amino-N-octadecylbutanamide; 1-amino-N-octadecylcyclopropanecarboxamide;(Z)-4-amino-N-(octadec-9-en-1-yl)butanamide; and,N-hexadecyl 4-aminobutyramide.9. A compound according to claim 4 , wherein the compound of formula (I) is selected from:2-amino-4-(methylthio)-N-octadecylbutanamide;2-amino-4-methyl-N-octadecylpentanamide;N-octadecylpyrrolidine-2-carboxamide;4-amino-N-octadecylbutanamide; 1-amino-N-octadecylcyclopropanecarboxamide;(Z)-4-amino-N-(octadec-9-en-1-yl)butanamide; and,N-hexadecyl 4-aminobutyramide.10. A method according to claim 5 , wherein the compound of formula (I) is selected from:2-amino-4-(methylthio)-N-octadecylbutanamide;2-amino-4-methyl-N-octadecylpentanamide;N-octadecylpyrrolidine-2-carboxamide;4-amino-N-octadecylbutanamide; 1-amino-N-octadecylcyclopropanecarboxamide;(Z)-4-amino-N-(octadec-9-en-1-yl)butanamide; and,N-hexadecyl 4-aminobutyramide.11. A taste-modifying agent according to to claim 6 , wherein the compound of formula (I) is ...

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Номер записи: 68
30-10-2014 дата публикации

Fermented Flavoring System Derived from Greek Yogurt Processing

Номер: US20140322170A1
Автор: Earl Christiansen, Loren S. Ward
Принадлежит: Glanbia Nutritionals Ireland Ltd

Disclosed are methods for producing flavoring ingredients, ready-to-drink formulations, protein powder mixes and pre-mixes, yogurt-flavored cereal binders for use in cereal clusters and bars, etc., from Greek yogurt whey (i.e., Greek acid whey).

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Номер записи: 69
25-08-2016 дата публикации

Organic Compounds

Номер: US20160242443A1
Автор: De Klerk Adri, Elings Jacob, HOUBEN Eric, Shi Feng
Принадлежит:

This disclosure relates to flavour modification and to compounds of formula (I) 2. A flavour composition according to wherein the flavour co-ingredient is selected from: sugars claim 1 , fats claim 1 , salts claim 1 , monosodium glutamate claim 1 , calcium ions claim 1 , phosphate ions claim 1 , organic acids claim 1 , proteins claim 1 , purines claim 1 , flavours claim 1 , and mixtures thereof.7. A compound according to claim 4 , wherein the compound of Formula (I) is selected from:(Z)-1-(pyrrolidin-1-yl)octadec-9-en-1-one;N-(3-(methylthio)propyl)oleamide;N-cyclopropyl; oleamide;N-isopentyloleamide;N-(2-hydroxyethyl)oleamide;N-(4-amino-4-oxobutyl)oleamide.3-(9-octadecenamido)propanoic acid;N-(2-hydroxyethyl)-linolenamide;N-(2-hydroxyethyl)eicosanamide; and,N-(2-hydroxyethyl)arachidonamide.8. A method according to claim 5 , wherein the compound according to Formula (I) is selected from:(Z)-1-(pyrrolidin-1-yl)octadec-9-en-1-one;N-(3-(methylthio)propyl)oleamide;N-cyclopropyl; oleamide;N-isopentyloleamide;N-(2-hydroxyethyl)oleamide;N-(4-amino-4-oxobutyl)oleamide.3-(9-octadecenamido)propanoic acid;N-(2-hydroxyethyl)-linolenamide;N-(2-hydroxyethyl)eicosanamide; and,N-(2-hydroxyethy l)arachidonamide.9. A method according to claim 6 , wherein the compound according to Formula (I) is selected from:(Z)-1-(pyrrolidin-1-yl)octadec-9-en-1-one;N-(3-(methylthio)propyl)oleamide;N-cyclopropyl; oleamide;N-isopentyloleamide;N-(2-hydroxyethyl)oleamide;N-(4-amino-4-oxobutyl)oleamide.3-(9-octadecenamido)propanoic acid;N-(2-hydroxyethyl)-linolenamide;N-(2-hydroxyethyl)eicosanamide; and,N-(2-hydroxyethyl)arachidonamide. This disclosure relates to flavour modification and to compounds useful in modifying flavours.The addition of flavours to comestible products, that is, products taken orally either for ingestion (such as foodstuffs, confectionery and beverages) or for spitting out (such as toothpastes and mouthwashes) is a long-established practice. The taste of flavours may be modified by ...

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Номер записи: 70
25-08-2016 дата публикации

Organic Compounds having Taste-Modifying Properties

Номер: US20160242444A1
Автор: De Klerk Adri, Renes Harry, Winkel Cornelis
Принадлежит:

This disclosure relates to flavour modification and to compounds of formula (I) 2. A flavour composition according to claim I wherein the flavour co-ingredient is selected from: sugars , fats , salts , monosodium glutamate , calcium ions , phosphate ions , organic acids , proteins , purines , flavours , and mixtures thereof.4. A flavour composition according to claim 1 , wherein the compound of formula (I) is selected from:(E)-methyl 2-(3,7-dimethylocta-2,6-dienamido)-4-methylpentanoate;(E)-methyl 2-(3,7-dimethylocta-2,6-dienamido)propanoate;(E)-methyl 1-(3,7-dimethylocta-2,6-dienoyl)pyrrolidine-2-carboxylate;(E)-methyl 2-(3,7-dimethylocta-2,6-dienamido)-3-(1H-imidazol-4-yl)propanoate;methyl 1-((9Z,12Z)-octadeca-9,12-dienoyl)pyrrolidine-2-carboxylate;methyl 4-methyl-24(9Z,12Z)-octadeca-9,12-dienamido)pentanoate; and,methyl 2-((9Z,12Z,15Z)-octadeca-9,12,15-trienamido)propanoate.7. A flavour composition according to claim 1 , wherein the compound of formula (I) is selected from:(E)-methyl 2-(3,7-dimethylocta-2,6-dienamido)-4-methylpentanoate;(E)-methyl 2-(3,7-dimethylocta-2,6-dienamido)propanoate;(E)-methyl 1-(3,7-dimethylocta-2,6-dienoyl)pyrrolidine-2-carboxylate;(E)-methyl 2-(3,7-dimethylocta-2,6-dienamido)-3-(1H-imidazol-4-yl)propanoate;methyl 1-((9Z,12Z)-octadeca-9,12-dienoyl)pyrrolidine-2-carboxylate;methyl 4-methyl-2-((9Z,12Z)-octadeca-9,12-dienamido)pentanoate; and,methyl 2-((9Z,12Z,15Z)-octadeca-9,12,15-trienamido)propanoate.8. A comestible product according to claim 3 , wherein the compound of formula (I) is selected from:(E)-methyl 2-(3,7-dimethylocta-2,6-dienamido)-4-methylpentanoate;(E)-methyl 2-(3,7-dimethylocta-2,6-dienamido)propanoate;(E)-methyl 1-(3,7-dimethylocta-2,6-dienoyl)pyrrolidine-2-carboxylate;(E)-methyl 2-(3,7-dimethylocta-2,6-dienamido)-3-(1H-imidazol-4-yl)propanoate;methyl 1-((9Z,12Z)-octadeca-9,12-dienoyl)pyrrolidine-2-carboxylate;methyl 4-methyl-2-((9Z,12Z)-octadeca-9,12-dienamido)pentanoate; and,methyl 2-((9Z,12Z,15Z)-octadeca-9,12,15- ...

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Номер записи: 71
01-09-2016 дата публикации

TOMATO PRODUCT AND PROCESS TO PREPARE THE SAME

Номер: US20160249659A1
Автор: Dubbelman Sander, Mavroudis Nikolaos, Oliehoek Leandro, Ravestein Peter
Принадлежит:

The present invention relates to tomato fraction and a process to prepare the same. The tomato product can be used as an universal sweetener to sweeten a variety of food products including non-tomato food products. 1. A method of producing a tomato fraction , comprising the steps of:a) providing a tomato serum, which is substantially free from sucrose;b) separating the serum into two or more portions: at least one first portion and at least one second portion whereby the at least one first portion is lower in lycopene than the at least one second portion;c) concentrating the at least one first portion low in lycopene, to a Brix value of at least 10, degrees Brix;d) fractionating the at least one first portion low in lycopene into at least one first primary fraction and at least one second primary fraction whereby the w/w ratio of tomato sugars to citric acid (S/C) of the at least one first primary fraction is lower than the at least one second primary fraction, and at least one second primary fraction a w/w ratio of tomato sugars to citric acid (S/C) higher than 10;e) optionally, subjecting a primary fraction to a second fractionation step to prepare at least one first secondary fraction having a w/w ratio of tomato sugars to the combined amount of aspartic acid, GABA and proline (S/A-Ga—P) of at most 20:1, and at least one second secondary fraction having a w/w ratio of (S/A-Ga—P) higher than 20:1;f) optionally, combining the at least one second primary fraction and the at least one second secondary fraction to form a tomato fraction having a w/w ratio of tomato sugars to citric acid of higher than 10:1.2. The method according to whereby the at least one first portion comprises of more than 5 g/L of potassium claim 1 , by weight of the first portion.3. The method according to whereby the step b) of separating the tomato serum is carried out by ultrafiltration.4. The method according to whereby the step d) of fractionating is carried out by ion exclusion ...

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Номер записи: 72
01-09-2016 дата публикации

SWEET FLAVOR MODIFIER

Номер: US20160251372A1
Автор: Chen Qing, Darmohusodo Vincent, DAVIS Timothy, Karanewsky Donald S., Li Xiaodong, Selchau Victor, Servant Guy, Tachdjian Catherine, TANG Xiao Qing, WONG Melissa, Zhang Feng, ZHANG Hong
Принадлежит:

The present invention includes compounds having structural formula (I), or pharmaceutically acceptable salts, solvate, and/or ester thereof. These compounds are useful as sweet flavor modifiers. The present invention also includes compositions comprising the present compounds and methods of enhancing the sweet taste of ingestible compositions. Furthermore, the present invention provides methods for preparing the compounds. 1. (canceled)3. An ingestible composition comprising a compound of claim 2 , or a tautomer or salt thereof and an ingestibly acceptable excipient.4. The ingestible composition of claim 3 , further comprising one or more sweeteners.5. The ingestible composition of claim 4 , wherein the sweetener is selected form the group consisting of sucrose claim 4 , fructose claim 4 , glucose claim 4 , galactose claim 4 , mannose claim 4 , lactose claim 4 , tagatose claim 4 , maltose claim 4 , corn syrup claim 4 , D-tryptophan claim 4 , glycine claim 4 , erythritol claim 4 , isomalt claim 4 , lactitol claim 4 , mannitol claim 4 , sorbitol claim 4 , xylitol claim 4 , maltodextrin claim 4 , maltitol claim 4 , isomalt claim 4 , hydrogenated glucose syrup (HGS) claim 4 , hydrogenated starch hydrolyzate (HSH) claim 4 , stevioside claim 4 , rebaudioside A claim 4 , other sweet Stevia-based glycosides claim 4 , carrelame claim 4 , other guanidine-based sweeteners claim 4 , saccharin claim 4 , acesulfame-K claim 4 , cyclamate claim 4 , sucralose claim 4 , alitame claim 4 , mogroside claim 4 , neotame claim 4 , aspartame claim 4 , other aspartame derivatives claim 4 , and combinations thereof.6. The ingestible composition of claim 4 , which has an increased sweet taste as compared to the ingestible composition not containing a compound of claim 4 , as judged by a majority of a panel of at least eight human taste testers.7. The ingestible composition of claim 3 , which is in form of a food or beverage product claim 3 , a pharmaceutical composition claim 3 , a nutritional ...

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Номер записи: 73
08-09-2016 дата публикации

OIL/FAT COMPOSITION CONTAINING POLYUNSATURATED FATTY ACID

Номер: US20160256556A1
Автор: KASAMA Yuuki, TOMINAGA Etsuko
Принадлежит: TAIYO KAGAKU CO., LTD.

A flavor improver for a polyunsaturated fatty acid-containing fat or oil, containing a basic peptide; and a polyunsaturated fatty acid-containing fat or oil composition, containing a fat or oil containing a polyunsaturated fatty acid having 18 or more carbon atoms and two more double bonds, a basic amino acid and/or a basic peptide, and an emulsifying agent. The flavor improver for a polyunsaturated fatty acid-containing fat or oil and the polyunsaturated fatty acid-containing fat or oil composition of the present invention can suppress the generation of unpleasant taste and flavor from the polyunsaturated fatty acid over a long time period. 133.-. (canceled)34. A polyunsaturated fatty acid-containing fat or oil composition , comprising a fat or oil comprising a polyunsaturated fatty acid having 18 or more carbon atoms and two or more double bonds , a basic amino acid and/or a basic peptide , and an emulsifying agent.35. The fat or oil composition according to claim 34 , wherein the polyunsaturated fatty acid comprises one or more members selected from the group consisting of DHA claim 34 , EPA claim 34 , and linoleic acid.36. The fat or oil composition according to claim 34 , wherein the emulsifying agent comprises one or more members selected from the group consisting of glycerol fatty acid esters claim 34 , sucrose fatty acid esters claim 34 , propylene glycol fatty acid esters claim 34 , and phospholipids.37. The fat or oil composition according to claim 36 , wherein the emulsifying agent comprises one or more emulsifying agents having an HLB value of less than 10.38. The fat or oil composition according to claim 36 , wherein glycerol fatty acid ester comprises a polyglycerol fatty acid ester.39. The fat or oil composition according to claim 36 , wherein the fatty acid constituting the glycerol fatty acid ester comprises a saturated or unsaturated fatty acid having 10 or more carbon atoms.40. The fat or oil composition according to claim 34 , wherein the basic ...

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Номер записи: 74
20-11-2014 дата публикации

PYRIDINE DERIVATES AND THEIR USE AS UMAMI TASTANTS

Номер: US20140342073A1
Автор: Elings Jacob Antonius, FURRER Stefan Michael, Winkel Cornelis
Принадлежит: Givaudan S.A.

Compounds of the formula (1) and their use as umami tastants: 3. A consumable composition comprising a compound according to .6. The consumable composition according to in which a compound according to formula (1) is present to the extent of from between 0.1 ppm and 10 ppm claim 3 , by weight of said consumable composition.7. The consumable composition according to in which a compound according to formula (1) is present to the extent of from between 0.5 ppm and 5 ppm claim 3 , by weight of said consumable composition.8. The consumable composition according to in which a compound according to formula (1) is present to the extent of from between 0.1 ppm and 10 ppm claim 5 , by weight of said consumable composition.9. A consumable composition according to or in which a compound according to formula (1) is present to the extent of from between 0.5 ppm and 5 ppm claim 5 , by weight of said consumable composition.10. A consumable composition comprising the compound according to .12. The consumable composition according to in which the compound according to formula (1) is present to the extent of from between 0.1 ppm and 10 ppm claim 10 , by weight of said consumable composition.13. The consumable composition according to in which the compound according to formula (1) is present to the extent of from between 0.5 ppm and 5 ppm claim 10 , by weight of said consumable composition.14. The consumable composition according to in which the compound according to formula (1) is present to the extent of from between 0.1 ppm and 10 ppm claim 11 , by weight of said consumable composition.15. The consumable composition according to in which the compound according to formula (1) is present to the extent of from between 0.5 ppm and 5 ppm claim 11 , by weight of said consumable composition. This disclosure relates to a novel molecule and its use in creating, enhancing or modifying umami flavour.Umami is a flavour sensation generally associated with Asian cuisine. In addition, improved ...

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Номер записи: 75
15-09-2016 дата публикации

BOWEL CLEANSING COMPOSITION WITH IMPROVED TASTE

Номер: US20160263152A1
Автор: Garegnani James, Trehan Aman
Принадлежит: GAVIS PHARMACEUTICALS

The present invention provides compositions and methods for facilitating cleansing of the gastrointestinal tract of a patient prior to a diagnostic, surgical or therapeutic procedure. The composition can improve patient compliance, and thus, efficacy of the preparation. Specifically, the composition of the invention is palatable for the patient to consume. For example, for a patient preparing to undergo colonoscopy, the present methods make the bowel preparation liquid taste significantly less salty. 1. A pharmaceutical composition for cleansing the gastrointestinal tract of a subject , the composition having the pH adjusted in the range of from about 3.0 to about 4.0 and the composition is at least about 30% more palatable than the composition in which pH is not adjusted in the range of from about 3.0 to about 4.0 , wherein said composition is devoid of ascorbic acid , a salt of ascorbic acid , or a mixture thereof.2. The composition of claim 1 , wherein said composition is in the form of a bowel preparation solution.3. The composition of claim 2 , wherein the volume of the said solution is less than 1 litre.4. The composition of claim 2 , wherein said solution is prepared by reconstituting said composition in water.5. The composition of claim 4 , wherein said solution exhibits a pH in the range of from about 3.0 to about 4.0.6. The composition of claim 1 , wherein said composition further comprises one or more inorganic acids claim 1 , organic acids or mixtures thereof.7. The composition of claim 6 , wherein said inorganic acid and/or organic acid in the composition are selected from the group consisting of citric acid claim 6 , acetic acid claim 6 , phosphoric acid claim 6 , malic acid claim 6 , succinic acid claim 6 , formic acid claim 6 , fumaric acid claim 6 , maleic acid claim 6 , adipic acid claim 6 , butyric acid claim 6 , glyconic acid claim 6 , lactic acid claim 6 , oxalic acid claim 6 , tartaric acid and mixtures thereof.8. The composition of claim 1 , ...

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Номер записи: 76
01-10-2015 дата публикации

NARINGENIN AND SALTS THEREOF FOR SWEETNESS ENHANCEMENT

Номер: US20150272184A1
Автор: CHIN Hsi-Wen, John Thumpalasseril V., KIM Jung-a
Принадлежит:

The use of naringenin and a salt thereof to enhance the sweetness of a sweetness modifier and to decrease the amount of a sweetness modifier used in a consumable is provided. 1. A method of enhancing the sweetness of a sweetness modifier comprising the step of adding an olfactory effective amount of naringenin , a salt thereof or a combination thereof.2. The method of claim 1 , wherein the sweetness modifier is a sweetener.3. The method of claim 2 , wherein the sweetener is a natural sweetener selected from the group consisting of sucrose claim 2 , fructose claim 2 , glucose claim 2 , high fructose corn syrup claim 2 , rebaudioside A claim 2 , stevioside claim 2 , rebaudioside D claim 2 , xylose claim 2 , arabinose claim 2 , rhamnose claim 2 , erythritol claim 2 , xylitol claim 2 , mannitol claim 2 , sorbitol claim 2 , inositol and a combination thereof.4. The method of claim 2 , wherein the sweetener is an artificial sweetener selected from the group consisting of aspartame claim 2 , sucralose claim 2 , neotame claim 2 , acesulfame potassium claim 2 , saccharin and a combination thereof.5steviasteviasteviastevia. The method of claim 2 , wherein the sweetness modifier is a flavoring with modifying properties selected from the group consisting of stevioside claim 2 , steviolbioside rebaudioside A claim 2 , rebaudioside B claim 2 , rebaudioside C claim 2 , rebaudioside D claim 2 , rebaudioside E claim 2 , rebaudioside F claim 2 , dulcoside A claim 2 , dulcoside B claim 2 , rubusoside claim 2 , alpha-glucosyl claim 2 , fructosyl claim 2 , galactosyl claim 2 , beta-glucosyl claim 2 , siamenoside claim 2 , mogrosidc IV claim 2 , mogroside V claim 2 , Luo Han Guo claim 2 , monatin claim 2 , glycyrrhizic acid claim 2 , thaumatin claim 2 , a salt thereof claim 2 , a glycosylated derivative thereof and a combination thereof.6. The method of claim 5 , wherein the flavoring with modifying properties is selected from the group consisting of rebaudioside A claim 5 , rebaudioside ...

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Номер записи: 77
29-09-2016 дата публикации

Organic Compounds

Номер: US20160278408A1
Автор: HAIBER Stephan, LAM An Minh, Shi Feng, van Ommeren Esther, WANG Yili
Принадлежит:

This disclosure relates to flavour modification and to compounds of formula (I) 2. A flavour composition according to wherein the flavour co-ingredient is selected from: sugars claim 1 , fats claim 1 , salts claim 1 , monosodium glutamate claim 1 , calcium ions claim 1 , phosphate ions claim 1 , organic acids claim 1 , proteins claim 1 , purines claim 1 , flavours claim 1 , and mixtures thereof.4. A compound of formula (I) selected from:9-((1-carboxy-2-(1H-indol-3-yl)ethyl)amino)-9-oxononanoic acid;1-(8-carboxyoctanoyl)pyrrolidine-2-carboxylic acid; and,9-((3-carboxypropyl)amino)-9-oxononanoic acid.7. A flavour composition according to claim 1 , wherein the compound of Formula (I) is selected from:9-((1-carboxy-2-(1H-indol-3-yl)ethyl)amino)-9-oxononanoic acid;1-(8-carboxyoctanoyl)pyrrolidine-2-carboxylic acid; and,9-((3-carboxypropyl)amino)-9-oxononanoic acid.8. A comestible product according to claim 3 , wherein the compound of Formula (I) is selected from:9-((1-carboxy-2-(1H-indol-3-yl)ethyl)amino)-9-oxononanoic acid;1-(8-carboxyoctanoyl)pyrrolidine-2-carboxylic acid; and,9-((3-carboxypropyl)amino)-9-oxononanoic acid.9. A method according to claim 5 , wherein the compound of Formula (I) is selected from:9-((1-carboxy-2-(1H-indol-3-yl)ethyl)amino)-9-oxononanoic acid;1-(8-carboxyoctanoyl)pyrrolidine-2-carboxylic acid; and,9-((3-carboxypropyl)amino)-9-oxononanoic acid.10. A taste-modifying agent according to claim 6 , wherein the compound of Formula (I) is selected from:9-((1-carboxy-2-(1H-indol-3-yl)ethyl)amino)-9-oxononanoic acid;1-(8-carboxyoctanoyl)pyrrolidine-2-carboxylic acid; and,9-((3-carboxypropyl)amino)-9-oxononanoic acid. This disclosure relates to flavour modification and to compounds useful in modifying flavours.The addition of flavours to comestible products, that is, products taken orally either for ingestion (such as foodstuffs, confectionery and beverages) or for spitting out (such as toothpastes and mouthwashes) is a long-established practice. The ...

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Номер записи: 78
29-09-2016 дата публикации

Sweetener compositions

Номер: US20160278410A1
Автор: Dennis Wong, Horst Krupp
Принадлежит: BAXCO PHARMACEUTICAL Inc

A sweetener composition comprising xylose, a sugar alcohol and brown seaweed extract in solid form, preferably powdered or crystalline form. The sugar alcohol is preferably an erythritol and the brown seaweed extract is preferably obtained from Laminaria japonica . The sweetener composition can further comprise one or a combination of additional vitamins, minerals, probiotic cultures, and other plant-based extracts.

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Номер записи: 79
15-10-2015 дата публикации

LIQUID SEASONING

Номер: US20150289547A1
Автор: Kawamoto Ikuo
Принадлежит:

The present invention relates to a novel liquid seasoning and a method for producing the liquid seasoning. According to the present invention, it is possible to provide a novel liquid seasoning that retains the function of salted rice malt, has a good balance among umami, sweetness and saltiness, has a less koji smell and is highly convenient, and to provide a method for producing the liquid seasoning. 1. A liquid seasoning obtained by carrying out a solid-liquid separation after performing fermentation and maturation at a low temperature of a preparation liquid prepared by mixing malted rice , salt and water.2. The liquid seasoning according to claim 1 , wherein the low temperature is 4° C. to 40° C.3. The liquid seasoning according to claim 1 , wherein the fermentation and maturation are performed until the Brix value increases by 4% or more relative to the Brix value in the first day of the fermentation and maturation.4. The liquid seasoning according to claim 1 , wherein the fermentation and maturation are performed until the concentration of direct sugar increases by 8% or more relative to the concentration of direct sugar in the first day of the fermentation and maturation.5. The liquid seasoning according to claim 1 , wherein a period of the fermentation and maturation is 1 to 60 days.6. The liquid seasoning according to claim 1 , having enzyme activity.7. The liquid seasoning according to claim 1 , having protease activity.8. A method for producing a liquid seasoning claim 1 , comprising:performing fermentation and maturation at a low temperature of a preparation liquid prepared by mixing malted rice, salt and water; and thencarrying out a solid-liquid separation.9. The method for producing the liquid seasoning according to claim 8 , wherein the low temperature is 4° C. to 40° C.10. A food and drink prepared by adding the liquid seasoning according to . The present patent application is based on an earlier Japanese patent application, which is Japanese ...

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Номер записи: 80
25-12-2014 дата публикации

METHOD FOR EVALUATING FLAVOR-IMPROVING AGENT

Номер: US20140377403A1
Автор: Fujiki Ayano, Matsumoto Tomona, Nakamura Akio, Saito Kana
Принадлежит: T. HASEGAWA CO., LTD.

Provided is a method for evaluating a flavor-improving agent. 1. A method for evaluating a flavor-improving agent , the method comprising the steps of:(1) giving subjects a solution prepared by adding a known flavor-improving agent to an aqueous solution of a taste substance selected from the group consisting of sweet substances, salty substances, acid substances, bitter substances, and umami substances and measuring a change in signal strength at a periphery of the temple of the forehead caused by the drinking of the solution with an apparatus for in vivo optical measurement;(2) selecting a subject showing a change in signal strength at the periphery of the temple of the forehead by the addition of the known flavor-improving agent in the step (1); and(3) giving a solution prepared by adding a test flavor-improving agent to an aqueous solution of the taste substance to the subject selected in the step (2) as an object, measuring a change in signal strength at the periphery of the temple of the forehead caused by the drinking of the solution with an apparatus for in vivo optical measurement, and evaluating the flavor-improving effect from the change in signal strength as an index.2. A method for evaluating a flavor-improving agent , the method comprising the steps of:(1) giving subjects a solution prepared by adding a known flavor-improving agent to an aqueous solution of a taste substance selected from the group consisting of sweet substances, salty substances, acid substances, bitter substances, and umami substances and measuring a change in signal strength at a periphery of the temple of the forehead caused by the drinking of the solution with an apparatus for in vivo optical measurement;(2) selecting a subject showing a change in signal strength at the periphery of the temple of the forehead by the addition of the known flavor-improving agent in the step (1); and(3) giving a solution prepared by adding a test flavor-improving agent to an aqueous solution of the ...

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Номер записи: 81
13-10-2016 дата публикации

MIXTURES OF MATTER

Номер: US20160295892A1
Автор: Glaubitz Gerald, Krammer Gerhard, Ley Jakob, Paetz Susanne, Riess Thomas, Schäfer Uwe
Принадлежит: SYMRISE AG

Suggested is a mixture of matter, comprising: (a) steviol glycosides, (b) starch degradation products and (c) one or more phenolic sweetness-enhancing aroma substances selected from the group formed by hesperetin, phloretin, 1-(2,4-dihydroxyphenyl)-3-(3-hydroxy-4-methoxyphenyl)propan-1-one, 7,3-dihydroxy-4′-methoxyflavan and 5-hydroxy-4-(4-hydroxy-3-methoxyphenyl)-7-methoxy-2-chromanone. On condition that components (a+b) and (c) are present in a ratio by weight of from 1.99 to 99:1 1. A mixture of matter , comprising(a) steviol glycosides,(b) starch degradation products and(c) one or more phenolic sweetness-enhancing aroma substances selected from the group consisting of hesperetin, phloretin, 1-(2,4-dihydroxyphenyl)-3-(3-hydroxy-4-methoxyphenyl)propan-1-one, 7,3-dihydroxy-4′-methoxyflavan and 5-hydroxy-4-(4-hydroxy-3-methoxyphenyl)-7-methoxy-2-chromanone and mixtures thereof,on condition that components (a+b) and (c) are present in a ratio by weight of from 1.99 to 99:1.2. The mixture of claim 1 , wherein the steviol glycosides have 2 to 6 glucose units.3. The mixture of claim 1 , wherein the steviol glycosides contain(a1) 30 to 50% by weight rebaudiosicles A,(a2) 5 to 10% by weight rebaudiosides B,(a3) 5 to 10% by weight rebaudiosides C,(a4) 20 to 30% by eight rebaudiosides D,(a5) 15 to 25% by weight steviosides and(a6) 1 to 5% by weight steviolbiosideswith the proviso that the indications of quantity total 100% by weight.4. The mixture of claim 1 , wherein the starch degradation products are dextrins.5. The mixture of claim 1 , containing the components (a) and (b) in the weight ratio 60:40 to 90:10.6. A preparation for oral consumption containing the mixture of .7. The preparation of containing 0.00001 to 2% by weight of the mixture.8. The preparation of claim 6 , wherein said preparation is selected from the group formed by bakery products claim 6 , confectionary products claim 6 , alcoholic or non-alcoholic drinks claim 6 , fruit or vegetable juice ...

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Номер записи: 82
10-12-2015 дата публикации

AFFECTING ENJOYMENT OF FOOD

Номер: US20150351436A1
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 method for affecting enjoyment of food , comprising:providing a scent delivery device to a user; anddelivering a scent to the user to affect the enjoyment of the food.2. The method of claim 1 , whereinthe effect is an increased enjoyment, a decreased enjoyment or a virtual reality enjoyment of the food.3. The method of claim 2 , whereinthe effect is increased enjoyment of the food; andthe method further comprises:providing a food to the user; anddelivering the scent to the user while the user consumes the food.4. The method of claim 3 , whereinthe scent is associated with the food to cause increased consumption of the food by the user.5. The method of claim 3 , whereinthe scent is different than the food thereby changing the perception of the user of the food being consumed by the user.6. The method of claim 2 , whereinthe effect is decreased enjoyment of the food; andthe method further comprises:providing a food to the user; anddelivering a scent not associated with the food to cause decreased consumption of the food by the user.7. The method of claim 1 , whereinthe effect is increased enjoyment or decreased enjoyment; and the method further comprises:providing a food to the user;delivering a scent from the scent delivery device to the user before providing the food to the user; andcontinuing to deliver scent from the scent delivery device to the user after the food is provided to the ...

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Номер записи: 83
24-12-2015 дата публикации

System and Method for Altering the Perceived Flavor of a Liquid or Vapor Passing into the Mouth

Номер: US20150366250A1
Автор: Landau Steven M.
Принадлежит:

A system and method of inducing sensory deception in a person eating, drinking or smoking a consumable product. When many products are eaten, drunk or smoked, those objects are taken into the mouth with a plastic object. The plastic object has a first segment and a second segment, wherein the first segment enters the mouth and the second segment remains under the nose just outside the mouth. Sensory deception is created by forming at least part of the first segment from plastic that has been combined with a gustatory perception modifier. Furthermore, the second segment is at least partially comprised of a plastic that has been combined with a selected scent. The modified plastic stimulates the sense of taste when entering the mouth. The second segment contains the scented plastic. This segment stimulates the olfactory sense. Together, the two segments create modified olfactory and gustatory inputs. 1. A method of inducing modified sensory enhancement to a person drinking a fluid from a receptacle , said method comprising the steps of:providing a closure for a receptacle, said closure having a first segment and a second segment, wherein said closure enables fluid from within said receptacle to be drunk through said closure by placing said first segment of said closure in a person's mouth while said second segment of said closure remains external of the mouth,wherein said first segment is comprised at least in part of a plastic that has been combined with an gustatory perception modifier; andwherein said second segment is comprised at least in part of a plastic that has been combined with a selected scent; andwherein said first segment stimulates a sense of taste while said second segment stimulates a sense of smell, therein creating said modified sensory enhancement while said fluid is being consumed.2. The method according to claim 1 , wherein said first segment is also comprised claim 1 , at least in part claim 1 , of said plastic that has been combined with said ...

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Номер записи: 84
24-12-2015 дата публикации

Food Additives Containing Glutamic Acid and Nucleotides

Номер: US20150366251A1
Автор: Bernd Keßenich, Christof Fischer, Oliver Nembach, Simone Peschke
Принадлежит: SYMRISE AG

Food additives are proposed that contain (a) glutaminic acid and (b) at least one nucleotide or the alkali metal and/or alkaline earth metal salts thereof and also optionally (c) aroma substances selected from the group formed by purines, polyphenols, 2-acetylpyrazine, 3-methylbutanol, 2-phenylethyl acetate, trimethylpyrazine and also mixtures thereof, (d) table salt, (e) sweeteners and/or (f) acidulants.

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Номер записи: 85
24-12-2015 дата публикации

SWEETENER ENHANCERS AND METHODS FOR USING THE SAME

Номер: US20150366252A1
Автор: Cai Tingwei, KIM Jung-a, Li Jianke, Li Xiaodong, Mannava Neelima, TANG Xiaoqing
Принадлежит: International Flavors & Fragrances Inc.

A compound of Formula I: 2. The compound of claim 1 , wherein each of R claim 1 , R claim 1 , R claim 1 , R claim 1 , R claim 1 , and Ris H.3. The compound of claim 1 , wherein Y is CH.4. The compound of claim 1 , wherein W is SO.5. The compound of claim 1 , wherein X is O.6. The compound of claim 1 , wherein L claim 1 , L claim 1 , L claim 1 , and the atom to which Land Lattached form a 5 or 6-membered cycloalkyl or heterocycloalkyl ring.7. The compound of claim 6 , wherein X is O claim 6 , Y is CH claim 6 , and W is SO.8. The compound of claim 1 , wherein Lis C(O)NH claim 1 , and L claim 1 , L claim 1 , L claim 1 , and the atom to which Land Lattached form a 5 or 6-membered heterocycloalkyl ring.9. The compound of claim 8 , wherein X is O claim 8 , Y is CH claim 8 , and W is SO.10. The compound of claim 1 , wherein Z is C(O)NH.11. The compound of claim 1 , wherein Ris C-Ccycloalkyl claim 1 , C-Cheterocycloalkyl claim 1 , C-Calkyl claim 1 , or C-Cheteroalkyl.12. The compound of claim 11 , wherein each of R claim 11 , R claim 11 , R claim 11 , R claim 11 , R claim 11 , and Ris H; Ris cyclopentyl claim 11 , cyclohexyl claim 11 , or isopropyl; Lis C(O)NH; L claim 11 , L claim 11 , L claim 11 , and the atom to which Land Lattached form a 5 or 6-membered heterocycloalkyl ring; W is SO; X is O; Y is CH; and Z is C(O)NH.16. A composition comprising a sweetener and a compound of claim 1 , or a tautomer claim 1 , salt claim 1 , solvate claim 1 , or ester thereof claim 1 , wherein the compound is capable of enhancing the sweet taste of the sweetener.17. The composition of claim 16 , wherein the sweetener is glucose.18. The composition of claim 16 , wherein the compound is provided at a level of 1 part per billion or greater by weight.19. The composition of claim 18 , wherein the compound is provided at a level of 100 parts per billion to 100 parts per million by weight.20. The composition of further comprising a material selected from the group consisting of foodstuff claim ...

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Номер записи: 86
24-05-2016 дата публикации

Detection and use of low molecular-weight modulators of the cold-menthol receptor TRPM8

Номер: US9346823B2
Автор: Claus Bollschweiler, Holger Zinke, Jens Wittenberg, Michael Krohn, Thomas Subkowski
Принадлежит: BASF SE

The invention relates to novel modulators of the cold menthol receptor TRPM8, to a method for modulating the TRPM8 receptor using said modulators; to the use of the modulators for induction of cold sensation; and to objects and means produced using said modulators.

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Номер записи: 87
19-07-2016 дата публикации

Compounds useful as modulators of TRPM8

Номер: US9394287B2
Автор: Alain Noncovich, Andrew Patron, Chad Priest, Jane Ung
Принадлежит: Senomyx Inc

The present invention includes compounds useful as modulators of TRPM8, such as compounds of Formula (I) and the subgenus and species thereof; personal products containing those compounds; and the use of those compounds and the personal products, particularly the use of increasing or inducing chemesthetic sensations, such as cooling or cold sensations.

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Номер записи: 88
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: 89
21-07-2015 дата публикации

Sweetness and/or milk flavor enhancer

Номер: KR20150083995A
Автор: 마사히로 아라이, 미나 요시무라, 미나코 히라오카, 미유키 마츠시마, 아츠시 시부타니, 아키 테라미나미, 츠토무 하나지리, 카오리 히라오카, 타카히로 도쿠치, 히로시 무라마츠, 히로아츠 하기리
Принадлежит: 제이-오일 밀스, 인코포레이티드

[과제] 조리품의 감미 및/또는 우유 풍미를 증강함으로써, 감미료 및/또는 우유 풍미 첨가제의 사용량을 감소시키는 것을 가능하게 하는 감미 및/또는 우유 풍미 증강제를 제공한다. [해결 수단] 본 발명의 감미 및/또는 우유 풍미 증강제는, 과산화물가가 25~300인 산화 부분 수소 첨가 유지를 유효 성분으로 포함하는다. 산화 부분 수소 첨가 유지의 트랜스 지방산 함량은, 5~75 중량%인 것이 바람직하다. 또한, 산화 부분 수소 첨가 유지의 요오드가가 35~135인 것이 바람직하다.

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Номер записи: 90
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: 91
05-08-2014 дата публикации

Shelf-stable cooking aid and a process for its preparation

Номер: US8795755B2
Автор: Beatrice Lado, Christopher Brimelow, Nadji Rekhif, Wen Sze Lien, Yan Xi Jin, Yong Fu Wang, Zhu Gao
Принадлежит: Nestec SA

The invention concerns a shelf-stable concentrate cooking aid with increased Xian power comprising —a reduced amount of MSG, IMP and GMP, —food derived acids and sugars and —macromolecules, wherein all these components are of natural origin, said cooking aid comprising further up to 80% of added MSG or ribotides.

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Номер записи: 92
04-10-2016 дата публикации

Use of T1R3 venus flytrap region polypeptide to screen for taste modulators

Номер: US9459250B2
Автор: HONG XU, Lena Staszewski, Xiaodong Li
Принадлежит: Senomyx Inc

The invention relates to compounds that specifically bind a T1R1/T1R3 or T1R2/T1R3 receptor or fragments or sub-units thereof. The present invention also relates to the use of hetero-oligomeric and chimeric taste receptors comprising T1R1/T1R3 and T1R2/T1R3 in assays to identify compounds that respectively respond to umami taste stimuli and sweet taste stimuli. Further, the invention relates to the constitutive of cell lines that stably or transiently co-express a combination of T1R1 and T1R3; or T1R2 and T1R3; under constitutive or inducible conditions. The use of these cells lines in cell-based assays to identify umami and sweet taste modulatory compounds is also provided, particularly high throughput screening assays that detect receptor activity by use of fluorometric imaging.

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Номер записи: 93
10-11-2015 дата публикации

Modulation of chemosensory receptors and ligands associated therewith

Номер: US9181276B2
Автор: Albert Zlotnik, Boris Klebansky, Catherine Tachdjian, Donald S. Karanewsky, Feng Zhang, Goran Petrovic, Guy Servant, Haitian Liu, Hong Zhang, Jeffrey Robert Hammaker, Jeffrey Yamamoto, Joseph R. FOTSING, Marketa Rinnova, QING Chen, Rachel D. A. Kimmich, Richard Fine, Sara Adamski-Werner, Vincent Darmohusodo, Xiao-Qing Tang, Xiaodong Li, Xinshan Kang
Принадлежит: Senomyx Inc

The present invention includes methods for identifying modifiers of chemosensory receptors and their ligands, e.g., by determining whether a test entity is suitable to interact with one or more interacting sites within the Venus flytrap domains of the chemosensory receptors, and modifiers capable of modulating chemosensory receptors and their ligands. The present invention also includes modifiers of chemosensory receptors and their ligands having Formula (I), its subgenus, and specific compounds. Furthermore, the present invention includes ingestible compositions comprising the modifiers of chemosensory receptors and their ligands and methods of using the modifiers of chemosensory receptors and their ligands to enhance the sweet taste of an ingestible composition or treat a condition associated with a chemosensory receptor. In addition, the present invention include processes for preparing the modifiers of chemosensory receptors and their ligands.

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Номер записи: 94
03-05-2016 дата публикации

Compositions comprising dietary fat complexers and methods for their use

Номер: US9326539B2
Автор: Catherine Jen, Joseph D Artiss
Принадлежит: SOHO FLORDIS INTERNATIONAL PTY LTD

This invention relates to fat containing consumable food products comprising α-cyclodextrin. The food products have reduced levels of bioavailable fat but have substantially the same fat, cholesterol and caloric content as a like food without α-cyclodextrin. The invention also relates to methods for reducing the bioavailability of fats in fat containing food products without reducing caloric intake as determined by bomb calorimetry and to methods for increasing high density lipoproteins in a subject and reducing or controlling weight by administering the food products of this invention.

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Номер записи: 95
21-04-2015 дата публикации

Natural high-potency sweetener compositions with improved temporal profile and/or flavor profile, methods for their formulation, and uses

Номер: US9011956B2
Автор: Deepthi K. Weerasinghe, George A. King, Grant E. Dubois, Indra Prakash, Kelly H. Specic, Newton R. White, Prashanthi Jella, Rafael I. San Miguel
Принадлежит: Coca Cola Co

The present invention relates generally to improving the taste of natural high-potency non-caloric or low-caloric sweeteners and compositions sweetened therewith. In particular, the present invention relates to compositions that can improve the tastes of natural high-potency non-caloric or low-caloric sweeteners by imparting a more sugar-like taste or characteristic. In particular, the compositions and methods provide a more sugar-like temporal profile, including sweetness onset and sweetness linger, and/or a more sugar-like flavor profile, including osmotic taste.

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Номер записи: 96
09-09-2014 дата публикации

Method for preparing a proteinaceous vegetable flavor enhancer

Номер: US8828462B2
Автор: Dafne Diez De Medina, Taiben Cheng
Принадлежит: Griffith Laboratories International Inc

This invention includes a method of producing hydrolyzed vegetable protein from proteinaceous vegetable material using commercial enzymes and optimally also fresh baker's yeast as source of proteases and peptidases. The invention further includes a method of solubilizing and pasteurizing proteinaceous vegetable material.

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Номер записи: 97
29-08-2017 дата публикации

Mixtures having improved cooling effect

Номер: US9743685B2
Автор: Arnold Machinek, Erich Dilk, Gabriele NEUENDORFF, Heiko Oertling, Hubert Loges, Rita Lages
Принадлежит: SYMRISE AG

A mixtures which contain (a) at least one phenylalkenal of formula (I) wherein R 1 and R 2 independently represent hydrogen, a methyl or phenyl group, R 3 represents 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.

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Номер записи: 98