Поиск патентов

16-02-2012 дата публикации

Isoamyl acetate for weight management

Номер: US20120040046A1

Автор: Alexander Erin, Johannes Le Coutre, Julie Laure Hudry

Принадлежит: Nestec SA

Described is the use of isoamyl acetate in food compositions for weight management and/or weight control. Further described is a beverage containing isoamyl acetate.

Подробнее

Номер записи: 1

23-02-2012 дата публикации

Process to prepare a low-sodium salt product, product obtainable thereby and the use thereof

Номер: US20120045550A1

Автор: Evert Altena, Gerrit Jan Stokkers

Принадлежит: Akzo Nobel Chemicals International BV

The present invention relates to a process to prepare a salt product containing sodium chloride (NaCl) and at least one additive, wherein the salt product has a particle size of from 50 μm to 10 mm, which process comprises the steps of: a) optionally, crushing a sodium chloride-containing material to a particle size that is between 1,000 times smaller and 3 times smaller than the size of the final salt product; b) optionally, crushing the at least one additive starting material to a particle size that is between 0.5 and 2 times the particle size of the sodium chloride-containing material particles resulting from step a.); c) subsequently, mixing the sodium chloride-containing material particles of a particle size that is between 1,000 times smaller and 3 times smaller than the size of the final salt product, and additive particles of a particle size that is between 0.5 and 2.0 times the particle size of the sodium chloride-containing material particles; d) subsequently, compacting the particle mixture resulting from step c.) using a pressure of from 40 to 400 MPa; e. subsequently, crushing the compacted salt product to give particles of the desired particle size of 50 μm to 10 mm; wherein the steps are carried out under substantially dry conditions. Additionally, the invention provides the low sodium salt product obtainable by the process and the use thereof for human or animal consumption.

Подробнее

Номер записи: 2

23-02-2012 дата публикации

Emulsion/colloid mediated flavor encapsulation and delivery with tobacco-derived lipids

Номер: US20120045553A1

Автор: Douglas A. Fernandez, Munmaya K. Mishra, Tapashi Sengupta, Tony M. Howell, William R. Sweeney

Принадлежит: PHILIP MORRIS USA INC

Flavorants are emulsified in tobacco-derived lipids and encapsulated with biopolymers and polysaccharides. The emulsions include oil-in-water emulsions, oil-in-water-in-oil emulsions, water-in oil emulsions, or water-in-oil-in-water emulsions, and optionally include ethanol and/or propylene glycol in an oil phase.

Подробнее

Номер записи: 3

01-03-2012 дата публикации

Inverse emulsion and use thereof

Номер: US20120052154A1

Автор: Alan Parker, Eric Doelker, Sandrine Cudre

Принадлежит: Individual

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

Подробнее

Номер записи: 4

08-03-2012 дата публикации

Method of producing processed tomato product

Номер: US20120058233A1

Автор: Hiroyuki Shimokawa, Kiro Hayakawa, Takahiro Kawana

Принадлежит: Kagome Co Ltd

A method is provided for producing a processed tomato product having more tomato aroma inherent to grown tomatoes. Tomato fruits are washed and crushed. Juice is extracted from the crushed material, the extracted juice is deaerated and the deaerated material is heated. The crushed material and the extracted juice from immediately after the crushing until immediately before the deaerating are maintained at temperature of 15-40° C. The dissolved oxygen concentration of the crushed tomatoes and/or the extracted juice from immediately after the crushing until immediately before the deaerating is raised at least temporarily to 6 mg/L or over, and the dissolved oxygen concentration of the deaerated juice immediately before the heating is reduced to 3.5 mg/L or below.

Подробнее

Номер записи: 5

08-03-2012 дата публикации

Sweetener composition comprising high solubility form of rebaudioside a and method of making

Номер: US20120058236A1

Автор: Allan S. Myerson, Christopher Austin Tyler, Guo-Hua Zheng, John Joseph Hahn, Lawrence E. Fosdick, Troy Allen Rhonemus, Yauching W. Jasinski

Принадлежит: Cargill Inc

Disclosed are sweetener compositions comprising rebaudioside A and methods of making the sweetener compositions. The sweetener compositions comprise a highly soluble crystal form of rebaudioside A that displays, in some embodiments, a solubility at 24° C. in water of about 25 (grams rebaudioside A/per 100 grams water) or greater. The high solubility of the sweetener composition of the invention allows it to be used in applications such as syrups and concentrates.

Подробнее

Номер записи: 6

08-03-2012 дата публикации

Nutritional composition inducing a postprandial endocrine response

Номер: US20120058938A1

Автор: Mirian Lansink, Robert Johan Joseph Hageman

Принадлежит: Nutricia NV

The invention concerns the use of a nutritional composition for the treatment of disorders which are associated with malfunctioning in the uptake and use of food-derived energy in the human body. In particular, the invention concerns the use of a nutritional composition for the treatment of a disorder, which is mediated by a postprandial endocrine or neurological response in a human body, wherein the nutritional composition comprises one or more of a specific protein fraction, a specific carbohydrate fraction and a specific nutritional fiber fraction.

Подробнее

Номер записи: 7

05-04-2012 дата публикации

Oral Care Compositions With Improved Sweetness

Номер: US20120082630A1

Автор: Eva Schneiderman, John Christian Haught, Lowell Alan Sanker, Robert Leslie Swaine, Jr.

Принадлежит: Procter and Gamble Co

The present invention is directed to improved sweetener compositions and oral care compositions, especially those in the form of a toothpaste or oral/dental rinse, comprising the same. The sweetener composition comprises a combination of saccharin, sucralose and a rebaudioside, or sweeteners of similar sucrose equivalence and type, preferably in a ratio of about 1:about 1:about 2. The sweetener composition of the invention was found to significantly improve the taste profile, long lasting freshness and clean feel of oral care compositions and to deliver an in-use sweetness that was more natural and pleasant than artificial sweeteners alone.

Подробнее

Номер записи: 8

12-04-2012 дата публикации

Compounds that inhibit (block) bitter taste in composition and use thereof

Номер: US20120088796A1

Автор: Catherine Tachdjian, Donald S. Karanewsky, Joseph R. FOTSING, Melissa Arellano

Принадлежит: Senomyx Inc

The present invention relates to the discovery that specific human taste receptors in the T2R taste receptor family respond to particular bitter compounds present in, e.g., coffee. Also, the invention relates to the discovery of specific compounds and compositions containing that function as bitter taste blockers and the use thereof as bitter taste blockers or flavor modulators in, e.g., coffee and coffee flavored foods, beverages and medicaments. Also, the present invention relates to the discovery of a compound that antagonizes numerous different human T2Rs and the use thereof in assays and as a bitter taste blocker in compositions for ingestion by humans and animals.

Подробнее

Номер записи: 9

17-05-2012 дата публикации

Allergen-free compositions

Номер: US20120121758A1

Автор: Laura Lane Becker

Принадлежит: Individual

The present disclosure provides an allergen-free composition (e.g., flours and dough) and baked products made without eggs or any other major food allergen. The disclosed allergen-free flours, dough, and batters overcome the various problems associated with allergen-free baking by appropriate adjustment of the relative amounts of various components that contribute moisture, alkalinity, texture, etc., to the final product. Baked products produced using the allergen-free flours thus have a moistness, springiness, rise, texture, and flavor comparable to products containing major food allergens. Baked products according to the disclosure include, but are not limited to, cookies (e.g., chocolate chunk/chip cookies), cakes (e.g., cupcakes), muffins, pancakes, waffles, pizza crust, pie crust, and bread products.

Подробнее

Номер записи: 10

24-05-2012 дата публикации

Method for suppressing the acrid taste and/or metallic taste derived from potassium chloride

Номер: US20120128862A1

Автор: Hisatoshi Shimokawa, Junko Tanizawa

Принадлежит: Individual

There are provided a method by which the acrid taste and/or metallic taste of potassium chloride which is added to food compositions for the purpose of manufacturing low- or reduced-salt products is suppressed in a safe and economical manner without compromising the palatability of the food compositions, as well as an agent for use in this method to suppress the acrid taste and/or metallic taste derived from potassium chloride. The agent contains a yeast-derived peptide containing composition as the active ingredient. The invention is also useful for salt reduction and for the treatment of diseases or conditions that are associated with excessive salt intake, as well as diseases or conditions that can be improved by reducing salt intake.

Подробнее

Номер записи: 11

24-05-2012 дата публикации

Novel derivatives of 1-alkyl-6-oxo-piperidine-3-carboxylic acids and 1-alkyl-5-oxo-pyrrolidine-3-carboxylic acids and their uses as cooling compounds

Номер: US20120129827A1

Автор: Arkadiusz Kazimierski

Принадлежит: International Flavors and Fragrances Inc

The present invention relates to novel derivatives of 1-alkyl-6-oxo-piperidine-3-carboxylic acids and 1-alkyl-5-oxo-pyrrolidine-3-carboxylic acids represented by Formula I: wherein n is an integer of 1 or 2; R 1 , R 2 , R 3 , and R 4 are each independently selected from the group consisting of hydrogen and methyl; X is selected from the group consisting of oxygen and nitrogen; and R 5 is hydrogen or a C 1 -C 7 linear or branched acyclic hydrocarbon group, or R 5 together with X form a 3- to 8-membered heterocyclic hydrocarbon group, and their uses as cooling compounds.

Подробнее

Номер записи: 12

24-05-2012 дата публикации

Tingling and salivating compositions

Номер: US20120129953A1

Автор: Anh Le, Catherine Maurel

Принадлежит: FIRMENICH SA

A sensate composition comprises a salivating component, a tingling component and a flavor, the salivating component being formed of at least a mixture of citric, malic and succinic acid, or of their salts, and the tingling component being formed of an ingredient selected from the group consisting of Jambu oleoresin, spilanthol, any extract containing either or both, and their mixtures. The sensate composition allows the preparation of consumer products having improved salivating properties.

Подробнее

Номер записи: 13

14-06-2012 дата публикации

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

Номер: US20120148722A1

Автор: Kaori Oguchi, Masahiro Ariizumi, Satoshi Teraoka, Tomofumi Kimura

Принадлежит: Kewpie Corp

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

Подробнее

Номер записи: 14

21-06-2012 дата публикации

Powdery seasoning and method for producing the same

Номер: US20120156356A1

Автор: Satoru Nakamura

Принадлежит: Kikkoman Corp

A method for producing a powdery seasoning of the present invention includes hydrolyzing a protein material with a liquid koji mold cultured in a medium containing wheat bran which has been ground to pass through a 0.3 mm mesh sieve to prepare a hydrolysate, and spray drying the hydrolysate without removing a solid. According to the method for producing the powdery seasoning of the present invention, provided is a powdery seasoning which is spray-dryable without undergoing any solid removal process such as squeezing or filtering after hydrolysis, and achieves higher storage stability than prior art powdery seasoning prepared from a protein hydrolysate liquid.

Подробнее

Номер записи: 15

21-06-2012 дата публикации

Methods for Using Rebaudioside C as a Flavor Enhancer

Номер: US20120157553A1

Автор: Debra Merritt, Kenneth J. KRAUT, Mark L. Dewis, Raymond F. Salemme

Принадлежит: International Flavors and Fragrances Inc

The present invention is directed to the use of one or more rebaudioside C polymorphs, or stereoisomers thereof, to enhance the sweet taste of a flavoring, such as glucosylated steviol glycoside, rebaudioside A, ammoniated glycyrrhizin, neohespherdin dihydrochalcone or thaumatin.

Подробнее

Номер записи: 16

12-07-2012 дата публикации

Process for the preparation of a flavoring concentrate, and a flavoring concentrate

Номер: US20120178828A1

Автор: Bernd Gabriel, Frank Ott, Gunter Kindel, Harry Erfurt, Ingo Reiss

Принадлежит: SYMRISE AG

The present invention relates to processes for the preparation of a flavoring concentrate, to a flavoring concentrate which can be prepared by a process according to the invention, to products comprising one or more flavoring concentrates according to the invention, and to processes for the concentration of flavoring and/or aromatic substances.

Подробнее

Номер записи: 17

26-07-2012 дата публикации

Flavour Enhancement

Номер: US20120189758A1

Автор: Harry Renes, Stephan Haiber

Принадлежит: Givaudan SA

A method of providing umami taste to a consumable composition, comprising the addition to the composition of monosodium glutamate, in which the proportion of monosodium glutamate that would normally be used is reduced and replaced with a compensatory proportion of γ-amino butyric acid. A substantial reduction in MSG content is made possible.

Подробнее

Номер записи: 18

09-08-2012 дата публикации

Sweetness enhancer, sweetener compositions, methods of making the same and consumables containing the same

Номер: US20120201935A1

Автор: Alice Kleber, Michael Krohn, Simon Seibert

Принадлежит: Nutrinova Nutrition Specialties and Food Ingredients GmbH

The present invention relates to the use of rosmarinic acid as a sweetness enhancer, to sweetener compositions comprising a sweetener and rosmarinic acid, to methods of making the sweetener compositions and to tabletop sweetener compositions comprising rosmarinic acid. Further, the invention relates to consumables comprising a consumable product and rosmarinic acid. Preferred consumable products are water-based consumables, solid dry consumables, dairy products, dairy-derived products and dairy-alternative products.

Подробнее

Номер записи: 19

09-08-2012 дата публикации

Enhanced natural sweetener and method of making

Номер: US20120201952A1

Автор: Juan L. Navia, Steven J. Catani

Принадлежит: Mcneil Nutritionals Llc

A natural sweetening composition comprising a crude mixture of at least one plant based natural high intensity sweetening compound, the sweetening composition made by the process comprising (a) the step of steam stripping the crude mixture; and (b) at least one step of filtering the crude mixture.

Подробнее

Номер записи: 20

30-08-2012 дата публикации

Anti-oxidant Composition

Номер: US20120219689A1

Автор: Lars Mansson

Принадлежит: Danisco AS

The present invention provides an anti-oxidant composition comprising (a) an extract obtained from or obtainable from a plant of the Labiatae family, (b) an extract obtained from or obtainable from a plant of the genus Matricaria or of the genus Chamaemelum

Подробнее

Номер записи: 21

13-09-2012 дата публикации

Novel Polymorphs of Rebaudioside C and Methods for Making and Using the Same

Номер: US20120230922A1

Автор: F. Raymond Salemme, Robert A. Daines

Принадлежит: Linguagen Corp

Embodiments of this invention encompass a method for producing and purifying rebaudioside C. In particular, this invention relates to a method for purifying rebaudioside C compositions to obtain a substantially pure rebaudioside C product using one or more crystallization steps. Resulting polymorphic forms of rebaudioside C, substantially pure rebaudioside C compositions and their uses are disclosed.

Подробнее

Номер записи: 22

13-09-2012 дата публикации

Method for preparing soybean paste

Номер: US20120231118A1

Автор: Eun Seok Jang, Hye Won Shin, Jae Hyun Chang, Kang Pyo Lee, Sung Hun Lee, Won Dae Chung

Принадлежит: CJ CHEILJEDANG CORP

Disclosed is a method for preparing a soybean paste including: flaking or crushing raw soybeans, immersing the resulting flaked or crushed soybeans in water, followed by cooking and cooling, homogeneously mixing the soybeans with koji bacteria and a bean or grain powder, followed by fermenting and drying, and mixing the meju with table salt and distilled water and aging the resulting mixture. In accordance with the method, the soybeans are flaked or crushed to advantageously reduce hydrating and cooking periods of soybeans, form cracks on the soybean surfaces and increase surface areas, and allow beneficial microorganisms to easily use nutrients contained in soybeans, thus increase enzyme production, considerably reduce fermentation period of meju and aging period of soybean paste, obtain manufacturing soybean pastes with superior quality and improve production efficiency.

Подробнее

Номер записи: 23

13-09-2012 дата публикации

Organic Compounds

Номер: US20120231140A1

Автор: Andreas Degenhardt, Thomas Frank Hofmann

Принадлежит: Givaudan SA

Provided are umami taste and savoury flavour enhancing compounds of formula (I) wherein R 1 is selected from 0 and OH, the dotted line representing a bond present when R 1 is 0, R 2 is a hydrocarbon residue having 6 to 22 carbon atoms, comprising from 0-4 unsaturated carbon-carbon bonds. The compounds can be added to food products, beverages and other consumable products.

Подробнее

Номер записи: 24

13-09-2012 дата публикации

Masking Bitter Flavors

Номер: US20120232166A1

Автор: Alfredo D. Prudente, JR., Darryl Holliday, Joan M. King, John W. Finley

Принадлежит: Louisiana State University and Agricultural and Mechanical College

Mogrosides may be used as a flavor modifier in various foods, beverages, pharmaceutical compositions, and the like to block the perception of bitter and astringent flavors or other off flavors.

Подробнее

Номер записи: 25

20-09-2012 дата публикации

Methods to Identify Modulators

Номер: US20120237953A1

Автор: Christopher Todd Simons, Ioana Maria Ungureanu, Jay Patrick Slack, Jenny Ellen Evans Pennimpede, Kimberly Gray, Nicole Erna Irene Brune

Принадлежит: Givaudan SA

Sucralose-binding TAS2R bitter taste receptors have been identified. Novel methods to identify modulators and in particular inhibitors to the bitter taste of sucralose, and an inhibitor, are provided.

Подробнее

Номер записи: 26

20-09-2012 дата публикации

Method for obtaining natural extracts, oleoresins, condiments, colorants, flavoring substances and aromas from aromatic plant substances, alfalfa, flowers with pigments, and vegetables

Номер: US20120237970A1

Автор: Alfonso José GONZALEZ MARÍN, Carmelo GONZÁLEZ MARÍN

Принадлежит: Individual

A method for obtaining natural extracts, oleoresins, colorants flavors and aromas from aromatic plant substances, alfalfa, flowers with pigments, and vegetables, which includes washing the plant substances and vegetables, rinsing with water, milling and sifting the resulting product yielding a pulp phase and a cellulose phase. The pulp phase is transferred to fermentation tanks and a first centrifugation of the fermented pulp phase is then performed yielding two phases: phase (A) containing water, mineral salts and other water-soluble substances, with natural extracts, oleoresins, colorants, aromas and flavors and phase (B) in the form of a paste in which the moisture has been reduced to 50%, performing a second centrifugation of the mentioned phase (A), which causes the separation of natural extracts, oleoresins, colorants, aromas and flavors from the water and other water-soluble substances.

Подробнее

Номер записи: 27

27-09-2012 дата публикации

Reduced sodium salt composition

Номер: US20120244263A1

Автор: Kim Woollett, Richard Durno Murray

Принадлежит: Smiths Snackfood Co Pty Ltd

The invention allows for a reduction in the amount of sodium chloride applied to a food product, without adversely affecting the taste of the food product. Sodium chloride particles with bi-modal particle size distribution are combined with particles of another edible salt with a particle size distribution peak that falls between the bi-modal peaks of the sodium chloride particles. In this way, any off-flavors exhibited by the other edible salt are masked by the initial and final pure sodium chloride saltiness flavors provided by the composition.

Подробнее

Номер записи: 28

11-10-2012 дата публикации

Method for producing flavoring agent, and flavoring agent

Номер: US20120258231A1

Автор: Atsushi Takaragawa, Hideaki Kegasa, Hidenori Takenaka, Masayuki Abe

Принадлежит: Kaneka Corp

The problem to be solved of the present invention is to provide a method which can efficiently and economically produce a flavoring agent and can give the original flavor of a raw material to a food and drink. The objective of the present invention is also to provide a flavoring agent. The method for producing a flavoring agent according to the present invention is characterized in comprising the steps of mixing a flavor material with a solvent and extracting a flavor component contained in the fragrant material under pressure; wherein a solubility parameter of the solvent is not less than 8.0 and not more than 25.0.

Подробнее

Номер записи: 29

08-11-2012 дата публикации

Amphiphilic sterol/fat-based particles

Номер: US20120282368A1

Автор: Andrzej Pronczuk, Daniel Perlman, Fadi CHAABO, Kenneth C. Hayes

Принадлежит: BRANDEIS UNIVERSITY

The present invention relates to amphiphilic sterol- and fat-based particles, which can be dispersed in liquid foods and beverages such as milk. The compositions provided, when consumed, reduce low-density lipoprotein (LDL) and total plasma cholesterol (TC) levels.

Подробнее

Номер записи: 30

15-11-2012 дата публикации

Organic Compounds

Номер: US20120288604A1

Автор: Eric Flamme, Eric Kohlen, Ioana Maria Ungureanu

Принадлежит: Givaudan SA

Para-alkoxy benzontrile compounds as sweetness enhancers and their use in a consumable product containing at least one sweetener.

Подробнее

Номер записи: 31

29-11-2012 дата публикации

Use of extracts of pineapple as flavor intensifiers

Номер: US20120301593A1

Автор: LaWanda Kelly

Принадлежит: Individual

The enhancing/flavoring products containing either extracts of pineapple or artificial pineapple flavorings in concentrated form to be used in a wide variety of food products, including drinks such as teas, deserts, glazes for meat products and salad dressings. In the products of the invention there is usually not taste of pineapple identified.

Подробнее

Номер записи: 32

06-12-2012 дата публикации

Nopal kimchi

Номер: US20120308713A1

Автор: Jin-Soo Lee

Принадлежит: Individual

The present invention relates to nopal kimchi which is prepared with the addition of nopal and tuna juice which are familiar to Americans or Central and South Americans, thereby facilitating consumption by foreigners due to the alleviation of the spicy taste and smell unique to kimchi and enhancing the health of a person eating the same due to the nutrients contained in nopal and tuna. According to the present invention, the nopal kimchi comprises salted Chinese cabbage, salted nopal, and a kimchi seasoning containing tuna juice. The salted Chinese cabbage is prepared by adding 90-120 parts by weight of sea salt to 600-800 parts by weight of Chinese cabbage and salting the same for 5-7 hours. The salted nopal is prepared by adding 12-18 parts by weight of sea salt to 120-160 parts by weight of nopal, and salting the same for 0.5-1.5 hours. The kimchi seasoning containing tuna juice comprises 120-160 parts by weight of chopped radish, 40-50 parts by weight of Welsh onion, 20-25 parts by weight of chopped garlic, 10-13 parts by weight of chopped ginger, 24-30 parts by weight of chopped undried red pepper, 35-30 parts by weight of cooked rice, 22-25 parts by weight of myeolchi aekjeot (anchovy-based fish sauce), 6-9 parts by weight of saeujeot (salted fermented shrimp), 25-30 parts by weight of powdered hot pepper, 60-70 parts by weight of tuna juice, and 2-5 parts by weight of dried sesame seeds mixed with salt.

Подробнее

Номер записи: 33

06-12-2012 дата публикации

Method for treatment of lacto-n-biose-containing solution

Номер: US20120309708A1

Автор: Kanetada Shimizu, Mamoru Nishimoto, Motomitsu Kitaoka

Принадлежит: Morinaga Milk Industry Co Ltd

The present invention relates to a method of treating a liquid composition containing lacto-N-biose, the method including: preparing a liquid composition containing lacto-N-biose having a pH at 25° C. of not less than 2.0 and not more than 5.5, and heating the liquid composition at a temperature of 65° C. or higher. The present invention can provide a treatment method that enables thermal decomposition of lacto-N-biose to be suppressed when a liquid composition containing lacto-N-biose is heated at a temperature of 65° C. or higher, a liquid preparation containing lacto-N-biose that is treated using the treatment method, a dried product produced from such a liquid preparation containing lacto-N-biose, and a method of producing a product containing lacto-N-biose.

Подробнее

Номер записи: 34

06-12-2012 дата публикации

Compositions Comprising Dietary Fat Complexer and Methods for Their Use

Номер: US20120309712A1

Автор: Catherine Jen, Joseph D. Artiss

Принадлежит: Artjen Complexus Inc

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.

Подробнее

Номер записи: 35

13-12-2012 дата публикации

Liquid-filled chitosan-anionic liposoluble surfactant capsule dispersions

Номер: US20120315313A1

Автор: David Labbe, Matthieu Pouzot, Raffaele Mezzenga, Zeynel Deniz Gunes

Принадлежит: Nestec SA

The present invention generally relates to the field of membranes. In particular, the present invention relates to a composition comprising bodies surrounded by a membrane. The composition are for example edible compositions. One embodiment of the present invention relates to a composition containing an oily fraction, a hydrophilic fraction, and at least one body, wherein the body comprises a shell comprising several molecular layers of chitosan and at least one lipidic phosphatidic acid surfactant; and a content comprising an internal phase containing a hydrophilic component and/or a hydrophobic component. The Composition may be used to protect a food product or to deliver specific properties to a product, for example.

Подробнее

Номер записи: 36

20-12-2012 дата публикации

Topically seasoned taco shells

Номер: US20120321749A9

Автор: David Hadi Youssefi, Lawrence Martin Cuculic

Принадлежит: Individual

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

Подробнее

Номер записи: 37

20-12-2012 дата публикации

Process for producing (3s)-i-menthyl 3-hydroxybutyrate and sensate composition

Номер: US20120321773A1

Автор: Kazuma HOJO, Kenya Ishida, Takashi Aida

Принадлежит: Takasago International Corp

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)-l-menthyl 3-hydroxybutyrate represented by the following formula (I)

Подробнее

Номер записи: 38

27-12-2012 дата публикации

Taste Improving Substances

Номер: US20120328536A1

Автор: Chris Winkel, Esther Van Ommeren, Harry Renes, Jan Visser, Sander van Tondeur

Принадлежит: Quest International Services BV

The present invention relates to taste improvement of foodstuffs, beverages, tobacco products and oral care products, using a substance according to formula (I), edible salts or edible esters thereof: It was found that substances represented by formula (I) are capable of modifying and complementing, the sensory impact of taste imparting substances. Thus, the present taste improving substances are advantageously applied in flavour compositions, foodstuffs, tobacco products and oral care products. Typical examples of taste improving substances according to the present invention include N-(2-hydroxyethyl) 3-hydroxypropionamide; N-(2-hydroxyethyl) 3-hydroxybutyramide; N-(2-hydroxyethyl) 4-hydroxybutyramide; N-(2-hydroxyethyl) N-5-hydroxypentanoylamide; N-(2-hydroxyethyl) 4-hydroxypentanoylamide; N-(2-hydroxyethyl) 3-hydroxypentanoylamide; N-(2-hydroxyethyl) 2-methyl-4-hydroxy-butyramide; N-(2-hydroxyethyl) 2-methyl-3-hydroxybutyramide; N-(2-hydroxyethyl) N-6-hydroxyhexanoylamide; N-(2-hydroxyethyl) 5-hydroxyhexanoylamide; N-(2-hydroxyethyl) 4-hydroxyhexanoylamide; N-(2-hydroxyethyl) 3-hydroxyhexanoylamide; N-(2-hydroxyethyl) 4-hydroxy-2-keto-3-methyl-pentanoylamide; N-(2-hydroxyethyl) 4-hydroxy-2-keto-3-methyl-hexanoylamide and mixtures thereof.

Подробнее

Номер записи: 39

27-12-2012 дата публикации

Large glassy beads

Номер: US20120328732A1

Автор: Pierre-Etienne Bouquerand

Принадлежит: FIRMENICH SA

The present invention relates to a particulate composition in the form of a large spherical glassy bead having a cross-sectional diameter greater than 5 mm. The bead comprises an encapsulating carrier composition essentially made of fibrous materials, which are both sugarless and non-cariogenic and an encapsulant, such as a flavor material.

Подробнее

Номер записи: 40

27-12-2012 дата публикации

Synergetic composition comprising flavouring substances and organic acids and use thereof

Номер: US20120329874A1

Автор: Andrea Piva, Maurizio Tedeschi

Принадлежит: Vetagro SpA

The present invention relates to a composition comprising a synergetic mixture of flavourings or flavouring substances and organic acids. Moreover, the present invention relates to the use of said composition as a preservative for animal foodstuffs and additives intended preferably for monogastric animals.

Подробнее

Номер записи: 41

10-01-2013 дата публикации

Enhancing the aroma of food products

Номер: US20130011525A1

Автор: Marla D. Belzowski, Richa Sharma, Urban Nilsson

Принадлежит: Nestec SA

This invention provides processes and apparatus for enhancing the aroma of food products. Aroma-enhancing agents are applied or dispensed onto food products during their manufacture by food-grade controlled-droplet dispensing heads (or head). In preferred embodiments, the dispensing heads are controlled by a controller, such as a programmed PC-type computer, in dependence on sensor data, such as electromechanical, optical, or image sensor data. The controller and sensors operate so that different food items can have selected aroma-enhancing agents properly applied or dispensed without waste or overspray. The invention also provides food products, the aroma of which have been enhanced according to the provided processes and apparatus with aroma-enhancing agents.

Подробнее

Номер записи: 42

24-01-2013 дата публикации

Spray-Dried Compositions Capable of Retaining Volatile Compounds and Methods of Producing the Same

Номер: US20130022728A1

Автор: Christopher Thomas LAVALLEE, Eric Jesse WOLFF, Keith Thomas HANS, Lewis Michael Popplewell, Lulu Henson, Maria Wright

Принадлежит: International Flavors and Fragrances Inc

The present invention relates to spray-dried compositions capable of retaining volatile compounds and methods relating to the same. The present invention also relates to the powders produced by such methods.

Подробнее

Номер записи: 43

31-01-2013 дата публикации

Preserving seasoning flavour profiles during the manufacturing of food-seasoning sheets

Номер: US20130029018A1

Автор: Hans J. Meier, Jeff Dude

Принадлежит: Transform Pack Inc

A method and an installation are provided for preserving desired seasoning flavour profiles during the manufacturing of food-seasoning sheets. The method includes the steps of; laying a thin layer of adhesive on a base sheet; removing air from the adhesive prior to the step of laying; reducing free moisture from the adhesive during the step of laying, and depositing food-seasoning ingredients onto the thin layer of adhesive. The installation for manufacturing food-seasoning sheets includes an adhesive dispenser having a reservoir and a delivery slot communicating with the reservoir for dispensing adhesive. The dispenser has a heating element mounted thereto for heating the adhesive. The adhesive is made under a partial vacuum and it is conveyed to the dispenser in a partial vacuum.

Подробнее

Номер записи: 44

31-01-2013 дата публикации

Nucleotide sequences and corresponding polypeptides conferring modulated plant characteristics

Номер: US20130031668A1

Автор: Kenneth A. Feldmann, Maxim Troukhan, Timothy J. Swaller, Vyacheslav Brover

Принадлежит: Ceres Inc

The present invention relates to isolated nucleic acid molecules and their corresponding encoded polypeptides. The present invention further relates to the uses of these nucleic acid molecules and polypeptides. For example, the nucleic acid molecules and polypeptides could be used in making enzymes or used to make plants, plant cells, plant materials or seeds of a plant having such modulated growth or phenotype characteristics that are altered with respect to wild type plants grown under similar conditions.

Подробнее

Номер записи: 45

14-02-2013 дата публикации

Protein having sweetness

Номер: US20130040371A1

Автор: Keiko Abe, Kenichiro Nakajima, Sho Ishii, Takumi Misaka, Tomiko Asakura

Принадлежит: Individual

Provided are: an NAS variant characterized by having sweetness independent of pH in the case of combination with a polypeptide NBS variant by causing substitution mutation or deletion mutation in one or several amino acids out of the amino acid residues constituting a polypeptide NAS; an NBS variant characterized by having sweetness independent of pH in the case of combination with a polypeptide NAS variant by causing substitution mutation or deletion mutation in one or several amino acids out of the amino acid residues constituting a polypeptide NBS; a dimer comprising a combination of the NAS variant and the NBS variant; a recombinant vector containing a gene encoding the NAS variant and a gene encoding the NBS variant; and a transformant containing the vector.

Подробнее

Номер записи: 46

21-02-2013 дата публикации

Low-Calorie, No Laxation Bulking System and Method for Manufacture of Same

Номер: US20130045313A1

Автор: Donna Henry, George E. Steele

Принадлежит: Remington Direct LP

A low-calorie, no laxation bulking system and a method for manufacture of same is disclosed. A hydrocolloid dry-blend mixture is added to water and blended in homogenizing equipment, forming a first mix. The first mix is transferred to a kettle/tank and a first liquid mixture comprising modified polydextrose is added to the first mix to form a second mix. A second liquid mixture comprising at least one acid is added to the second mix, and the resultant solution is maintained in a predetermined temperature range. The resultant solution is transferred to at least one aluminum pan. The at least one aluminum pan is lightly sprayed with a nozzle applying an atomized release agent and placed in a cooling room.

Подробнее

Номер записи: 47

14-03-2013 дата публикации

Equol-containing extract, method for production thereof, method for extraction of equol, and equol-containing food

Номер: US20130066085A1

Автор: Hiromasa Tsuneishi, Izumi Hanya, Kentaro Tadano, Kunihiko Matsuoka, Kyoko Kameda, Machiko Tsuji, Michiaki Tominaga, Takao Taki, Takuma Imada, Takuya Kishimoto, Tania Valdes-Gonzalez, Toshiaki Matsumoto, Yuko Uchiyama

Принадлежит: Otsuka Pharmaceutical Co Ltd

The present invention relates to an extract obtained by extracting useful components containing equol from an equol-containing fermented soybean hypocotyl, and to a method for producing the same. The present invention makes it possible to efficiently obtain useful components containing equol from the fermented soybean hypocotyl by subjecting an equol-containing fermented soybean hypocotyl to extraction using an ethanol aqueous solution as an extractant. The present invention reduces the content of saponin, which causes an unpleasant taste, by sequentially subjecting the equol-containing fermented soybean hypocotyl to extraction using an ethanol aqueous solution and ethanol, while efficiently extracting equol and glycitein.

Подробнее

Номер записи: 48

28-03-2013 дата публикации

Containers and methods for dispensing multiple doses of a concentrated liquid, and shelf stable concentrated liquids

Номер: US20130075430A1

Автор: Gary J. Albaum, Jane Lee Macdonald, Karl Ragnarsson, Leonard S. Scarola, Mangesh Palekar

Принадлежит: Individual

Containers ( 10 ) and methods are provided for dispensing a liquid concentrate ( 20 ) utilizing one or more desirable properties including a generally consistent discharge across a range of squeeze forces, a generally consistent discharge with the same force without significant dependence on the amount of liquid concentrate in the container, a substantially dripless or leak proof outlet opening ( 31 ), a jet ( 34 ) that minimizes splashing when the liquid concentrate impacts a target liquid ( 43 ), and a jet that maximizes mixing between the liquid concentrate and the target liquid to produce a generally homogenous mixture without the use of extraneous utensils or shaking. Also provided are liquid beverage concentrates that can be cold filled during packaging, while maintaining shelf stability for at least twelve months at ambient temperatures. Concentrate can have a combination of low pH and high alcohol content such as a pH less than 3.5 and alcohol content greater than 5 percent by weight.

Подробнее

Номер записи: 49

04-04-2013 дата публикации

Low Calorie Composite Sweetener As Sugar Alternative And Methods For Producing The Same

Номер: US20130084317A1

Автор: Avetik Markosyan, Siddhartha Purkayastha

Принадлежит: PureCircle Sdn Bhd

The invention provides a process for producing a low calorie composite sweetener as a sugar alternative. The invention further provides a low calorie composite sweetener that can be used in many products. The low calorie composite sweetener is useful as non-caloric sweeteners in edible and chewable compositions such as any beverages, confectionaries, bakeries, cookies, chewing gums, and alike.

Подробнее

Номер записи: 50

18-04-2013 дата публикации

Texture and Flavor Enhancer and Use in Food Preparation

Номер: US20130095213A1

Автор: Jeffrey Walters

Принадлежит: Individual

Disclosed herein is a method of enhancing flavor of a food product. The method includes incorporating a composition predominantly derived from chia seed. Also disclosed herein are food products and articles of manufacturer with low sodium and/or sugar content without a decrease in saltiness and/or sweetness.

Подробнее

Номер записи: 51

02-05-2013 дата публикации

Extraction method for providing an organic certifiable stevia rebaudiana extract

Номер: US20130108718A1

Автор: Martin Beaulieu, Sophie Chabot

Принадлежит: JUSTBIO Inc

A simple extraction method for preparing an organic certifiable stevia extract with high sweetness and optionally with antioxidant properties is provided. The extraction method involves extraction of stevia leaves that have been dried and grinded with a hot solvent generally regarded as safe (GRAS), allowing the dissolution of the sweetening compounds naturally present therein. These sweetening compounds include steviosides and rebaudioside A, which are purified from the extracts by two or more successive chromatographic purifications steps. The sweetening compounds are then eluted with an appropriate elution solvent. The simplicity and organic certification of the method provide advantages over the methods currently employed in the stevia industry.

Подробнее

Номер записи: 52

09-05-2013 дата публикации

Low-viscosity reduced-sugar syrup, methods of making, and applications thereof

Номер: US20130112192A1

Автор: Guo-Hua Zheng, Lawrence E. Fosdick, Scott Helstad, Yauching W. Jasinski

Принадлежит: Cargill Inc

The invention provides a low-viscosity reduced-sugar syrup, methods of making such a low-viscosity reduced-sugar syrup, and uses of such syrup.

Подробнее

Номер записи: 53

09-05-2013 дата публикации

Sweetener composition

Номер: US20130115356A1

Автор: Jean-Luc Gelin, Ronald H. Skiff

Принадлежит: FIRMENICH SA

A sweetening composition of stevia compound and a compound according to formula (I) wherein the compound according to formula (I) is present in an amount of at least 0.0001%, by weight based on the total weight of the sweetening composition. The compound attenuates the liquorice taste associated with stevia or derivatives thereof.

Подробнее

Номер записи: 54

23-05-2013 дата публикации

Artificial sweetners and performance

Номер: US20130130972A1

Автор: Johannes Le Coutre, Peter Van Bladeren, Sami Damak, Trent Stellingwerff

Принадлежит: Nestec SA

The present invention relates to the field of nutritional compositions. In particular, the present invention relates to a nutritional composition comprising sugar substitutes and to their use, e.g., to increase exogenous carbohydrate oxidation, which has been shown to increase performance, for example the performance of athletes.

Подробнее

Номер записи: 55

20-06-2013 дата публикации

Edible compositions and methods of manufacturing edible compositons

Номер: US20130156892A1

Автор: Frederick Wade Mussawir-Key

Принадлежит: ST GILES FOODS Ltd

There is provided edible compositions and methods of manufacturing edible compositions comprising a base comprising fruit and/or vegetable matter with a fibrous matrix and a water immiscible nutritional supplement held within, including on the surface of the fibrous matrix. The nutritional supplement can comprise nutritional, functional and/or nutraceutical oils such as unsaturated or partly unsaturated fatty acids from both animal, including fish, plant and algal sources. The composition may also comprise solid nutritional supplements. The fibrous matrix helps to both retain the nutritional supplement to prevent separation of the supplement within the base and further helps to organoleptically mask the presence of the nutritional supplements in the composition.

Подробнее

Номер записи: 56

20-06-2013 дата публикации

Cellulose-based food casing having a fungicidal finish and a method for protecting cellulose-based food casings from mold infestation

Номер: US20130156896A1

Автор: Anton Krallmann, Heinrich Henze-Wethkamp

Принадлежит: CaseTech GmbH and Co KG

The present invention relates to tubular food casings based on cellulose having a fungicidal finish, and to a method for protecting such food casings from mold infestation.

Подробнее

Номер записи: 57

04-07-2013 дата публикации

Stevia-based improved sweetening composition and edible products made therewith

Номер: US20130171316A1

Автор: Nathalie Marguerite Claire Martin, Nicolas Godinot, Veronica Galindo Cuspinera

Принадлежит: Nestec SA

The present invention is directed to a composition for sweetening an edible product, comprising at least a rebaudioside, characterized in that it further comprises gymnemic acid.

Подробнее

Номер записи: 58

22-08-2013 дата публикации

Foaming agents comprising hydrophobin

Номер: US20130216655A1

Автор: Andrew Richard Cox

Принадлежит: Conopco Inc

A food composition comprising a hydrophobin, a protein and/or polysaccharide and a corresponding denaturing enzyme is provided, wherein the activity of the denaturing enzyme has been substantially reduced.

Подробнее

Номер записи: 59

22-08-2013 дата публикации

Compositions containing fluorine substituted olefins and methods and systems using same

Номер: US20130217784A1

Автор: Hang T. Pham, Ian Shankland, Rajiv R. Singh

Принадлежит: Honeywell International Inc

Disclosed are the use of fluorine substituted olefins, including tetra- and penta-fluoropropenes, in a variety of applications, including in methods of depositing catalyst on a solid support, methods of sterilizing articles, cleaning methods and compositions, methods of applying medicaments, fire extinguishing/suppression compositions and methods, flavor formulations, fragrance formulations and inflating agents.

Подробнее

Номер записи: 60

29-08-2013 дата публикации

Formulation containing a polyphenol-containing composition and isomaltulose

Номер: US20130224349A1

Автор: Jorg Kowalczyk, Martina Becker, Stephan Hausmanns, Tillmann DÖRR, Ulrich Killeit

Принадлежит: AG Mannheim/Ochsenfurt, DSM IP ASSETS BV

The present invention relates to formulations containing isomaltulose and a polyphenol-containing composition, uses of same and the use of isomaltulose for masking unwanted taste components, in particular bitter substances, in formulations, in particular in formulations containing tea extracts.

Подробнее

Номер записи: 61

12-09-2013 дата публикации

Sweetening compositions including rebaudiosides and methods of preparation

Номер: US20130236629A1

Автор: Gino E. Olcese, Sarah M. Erdman, Stacey K. Walton

Принадлежит: Dr Pepper Seven Up Inc

A method of preparing a sweetening composition may include providing a stevia extract and heating the extract under acidic conditions. Treatment may subject the stevia extract to conditions sufficient to alter the glycoside composition of the extract, suppress bitter aftertastes, or provide a sweetening composition with a taste profile similar to that of sucrose sugar.

Подробнее

Номер записи: 62

19-09-2013 дата публикации

Low Sodium Salt Composition

Номер: US20130243924A1

Автор: Pratik N. Bhandari, Sambasiva Rao CHIGURUPATI

Принадлежит: Individual

The present invention relates to a low sodium salt composition and the methods used to make it. In particular, the invention relates to the combined processing of sodium and potassium chloride to produce a low sodium salt composition. The low sodium salt composition includes sodium chloride and a modified chloride salt composition. The modified chloride salt composition includes a homogenous amalgamation of chloride salts, food grade acidulant, and carrier.

Подробнее

Номер записи: 63

10-10-2013 дата публикации

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

Номер: US20130266708A1

Автор: Aaron R. Dean, QING Chen, Rhondi Shigemura, Vincent Darmohusodo

Принадлежит: Senomyx Inc

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

Подробнее

Номер записи: 64

24-10-2013 дата публикации

Compositions and methods for modifying perception of sweet taste

Номер: US20130280400A1

Автор: Charles A. Sims, David G. Clark, Denise Tieman, Harry John Klee, Lauren Mclntyre, Linda Bartoshuk, Michael Schwieterman, Thomas A. Colquhoun, Vance Whitaker

Принадлежит: University of Florida Research Foundation Inc

The present disclosure provides methods and compositions for modifying the perceived sweetness of a comestible, methods and compositions for increasing the perceived sweetness of a comestible; methods and compositions for suppressing the perceived sweetness of a comestible, hybrid plants, methods of producing hybrid plants, and sweetener compositions.

Подробнее

Номер записи: 65

24-10-2013 дата публикации

Metal-Complexing Aroma Compounds For Use In Aroma Stabilization

Номер: US20130280401A1

Автор: Andreas Degenhardt, Gerhard Krammer, Michael Backes

Принадлежит: SYMRISE AG

The present invention relates to the use of one or more compounds of the formulae and/or pharmaceutically acceptable salts thereof for inhibiting the oxidation of fatty acids and/or triacylglycerols; and/or the rancidification of products that includes one or more of fatty acids and/or one or a plurality of triacylglycerols; and/or chemical and/or sensory changes of products that includes one or more of fatty acids and/or one or a plurality of triacylglycerols, caused by the action of the oxygen of the air. Corresponding mixtures and orally consumable preparations and methods are also described.

Подробнее

Номер записи: 66

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.

Подробнее

Номер записи: 67

07-11-2013 дата публикации

Sugar-free naturally preserved stevia supplement

Номер: US20130295230A1

Автор: Nyangenya Maniga

Принадлежит: Nutraceutical Corp

A stevia supplement that is preserved with natural ingredients (e.g., natural vinegar, polyene macrolide, such as natamycin, and/or citric acid) optionally having a balanced smell and/or flavor profile is provided.

Подробнее

Номер записи: 68

14-11-2013 дата публикации

Compositions containing as the active ingredient components from salvia sclarea seed

Номер: US20130303617A1

Автор: Dan Schafferman, David Chaimovitsh, Diah Sa'ady, Eli Putievsky, Nativ DUDAI, Zohara YANIV BACHARACH

Принадлежит: Agricultural Research Organization of Israel Ministry of Agriculture , Israel Ministry of Agriculture and Rural Development

The present invention concerns a food supplement comprising Salvia sclarea seeds, or flour, oil or pulp or extracts obtained from the seeds as well as finished food products comprising the food supplement. The present invention further concerns a nutraceutical or cosmetic preparation comprising as an active ingredient Salvia sclarea seeds, or flour, oil or pulp or extracts obtained from the seeds.

Подробнее

Номер записи: 69

21-11-2013 дата публикации

Maple tree-derived products and uses thereof

Номер: US20130310332A1

Автор: Genevieve Beland, Julie Barbeau, Navindra P. Seeram, TAO Yuan

Принадлежит: FEDERATION DES PRODUCTEURS ACERICOLES DU QUEBEC, Rhode Island University

The present document describes a neutraceutical, cosmeceuticals, functional food, pharmaceutical, food ingredient, and non-food ingredient compositions comprising sugar maple extract, essential oil compositions comprising oil extracted from an Acer tree, sweetening compositions containing sugar extracted from maple tree leaves, food ingredients comprising maple tree extract, cosmetic composition comprising maple tree extracts, infusion compositions prepared from maple tree leaves, maple roots, maple wood, maple stems of leaves and samara, and stems/twigs as well as compounds isolated from sugar maple biomass and the methods of extracting the same.

Подробнее

Номер записи: 70

28-11-2013 дата публикации

Glucosylated steviol glycosides as a flavor modifier

Номер: US20130316043A1

Автор: Siddhartha Purkayastha

Принадлежит: Individual

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.

Подробнее

Номер записи: 71

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.

Подробнее

Номер записи: 72

12-12-2013 дата публикации

Highly soluble stevia sweetener

Номер: US20130330463A1

Автор: Avetik Markosyan

Принадлежит: PureCircle USA Inc

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

Подробнее

Номер записи: 73

26-12-2013 дата публикации

Taste improvement agent

Номер: US20130344222A1

Автор: Tadahiro Hiramoto, Tadamasa Ohmiya

Принадлежит: Takasago International Corp

The present invention provides a taste improvement agent that can be obtained from extraction residues of coffee by using a simple and easy method and can impart comprehensive taste to a drink or food; a food or drink containing the taste improvement agent; and a method of improving the taste of a food or drink. The present invention relates to a taste improvement agent for a food or drink, which is obtained from an extraction residue of a coffee.

Подробнее

Номер записи: 74

26-12-2013 дата публикации

Small molecule modulators of the cold and menthol receptor trpm8

Номер: US20130345300A1

Автор: Holger Zinke, Michael Krohn

Принадлежит: BRAIN 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.

Подробнее

Номер записи: 75

02-01-2014 дата публикации

Proanthocyanidin-rich plant extract

Номер: US20140004239A1

Автор: Daisaku YONEZAWA, Naofumi Yoshida

Принадлежит: Suntory Holdings Ltd

To provide an extract or other substance that can impart not only bitterness and aroma but also taste elements such as koku and robustness without increasing astringency or harshness, and to provide a beverage having superior koku and robustness. Increasing hop-derived polyphenols, particularly trimeric proanthocyanidin makes it possible to provide beverages with koku and robustness without increasing astringency or lingering aftertaste.

Подробнее

Номер записи: 76

09-01-2014 дата публикации

Flavoring ingredient in oral compositions

Номер: US20140010768A1

Автор: Deven Holmgren, Dino C. Ferri, Joan E. Harvey, Mark Morris, Naeemah Hall, Ross Sheldon, Timothy Chambers

Принадлежит: Wild Flavors Inc

An oral composition containing an essential oil that provides a physical warming sensation when administered to the oral cavity and a method for achieving a physical warming sensation by administering the oral composition. The essential oil is rich in cis and trans-Piperitone Oxide and Piperitenone Oxide that impart unique organoleptic characteristics when the essential oil is used as the primary flavoring ingredient or as an additive in flavor compositions for chewing gum, confections, oral care applications, beverages, and general food applications.

Подробнее

Номер записи: 77

16-01-2014 дата публикации

Preserving seasoning flavour profiles during the manufacturing of food-seasoning sheets

Номер: US20140014688A1

Автор: Hans J. Meier, Jeff Dude

Принадлежит: Transform Pack Inc

A method and an installation are provided for preserving desired seasoning flavour profiles during the manufacturing of food-seasoning sheets. The method includes the steps of; laying a thin layer of adhesive on a base sheet; removing air from the adhesive prior to the step of laying; reducing free moisture from the adhesive during the step of laying, and depositing food-seasoning ingredients onto the thin layer of adhesive. The installation for manufacturing food-seasoning sheets includes an adhesive dispenser having a reservoir and a delivery slot communicating with the reservoir for dispensing adhesive. The dispenser has a heating element mounted thereto for heating the adhesive. The adhesive is made under a partial vacuum and it is conveyed to the dispenser in a partial vacuum.

Подробнее

Номер записи: 78

16-01-2014 дата публикации

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

Номер: US20140017385A1

Автор: Satoshi Toyoizumi, Yasuyuki Morita

Принадлежит: San Ei Gen FFI Inc

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

Подробнее

Номер записи: 79

16-01-2014 дата публикации

Process for preparing stable oil in water emulsion without additives

Номер: US20140017388A1

Автор: Pawel Lewandowski, Pierre Verdellet, Ulrich Struffert

Принадлежит: Pawel Lewandowski, Pierre Verdellet, Ulrich Struffert

A process for preparing stabilised edible oil-in-water emulsion containing insoluble natural fibre and being free of food additives comprising the following steps: a) preparing a fibre phase; b) preparing an emulsion; and c) mixing the prepared fibre phase and emulsion.

Подробнее

Номер записи: 80

16-01-2014 дата публикации

Method for utilizing monoterpene glycosyltransferase

Номер: US20140020137A1

Автор: Eiichiro Ono, Nobuo Tsuruoka

Принадлежит: Suntory Holdings Ltd

The object of the present invention is to provide a novel method for producing a terpene 8-glycoside. The present invention provides a method for producing a terpene 8-glycoside by means of glycosyltransferase acting on the 8-position of terpenes. The present invention provides a transformant transformed with a gene for the glycosyltransferase acting on the 8-position of terpenes and a method for producing such a transformant. The present invention provides a plant modified to suppress the expression of a protein having glycosylation activity on the 8-position of a monoterpene compound.

Подробнее

Номер записи: 81

23-01-2014 дата публикации

Glucosylated steviol glycosides composition as a flavor modifier

Номер: US20140023750A1

Автор: Siddhartha Purkayastha

Принадлежит: PureCircle USA Inc

A taste and flavor profile enhancing composition includes glucosylated steviol glycosides which can enhance the intensity of a taste and/or a flavor in a food or beverage product. A method of increasing the taste and flavor intensity of a food or beverage product, includes the step of adding a taste and flavor enhancing composition to the food or beverage product, wherein the taste and flavor enhancing composition includes glucosylated steviol glycosides. A method of improving the organoleptic properties of a food or beverage product including a high fructose syrup, including the step of adding the taste and flavor enhancing composition to the food or beverage product. Adding the taste and flavor enhancing composition may cause the high fructose syrup, such as high fructose corn syrup, to taste more like sugar.

Подробнее

Номер записи: 82

13-02-2014 дата публикации

Sweetener crystals and method of making

Номер: US20140044852A1

Автор: Joseph R. PANARISI, Jr., Shyhyuan Liao

Принадлежит: Mcneil Nutritionals Llc

A sweetening composition comprising a crystalline matrix wherein the crystalline matrix comprises a high intensity sweetener and a carrier/substrate, and wherein the composition has a bulk density of about 0.4 g/cc to about 1.0 g/cc.

Подробнее

Номер записи: 83

06-03-2014 дата публикации

Bakery product with improved flavour properties

Номер: US20140065270A1

Автор: Florian Viton, Tuong Huynh-Ba, Walter Matthey-Doret

Принадлежит: Nestec SA

The present invention relates to a bakery product with improved flavour properties and in particular an improved flavour shelf life. The product is prepared from a dough comprising flour, water, proline and an alkane polyol preferably wet, present in an effective amount to improve the flavour properties of said product when baked.

Подробнее

Номер записи: 84

20-03-2014 дата публикации

Enhanced natural sweetener

Номер: US20140079870A1

Автор: Juan L. Navia, Steven J. Catani

Принадлежит: Mcneil Nutritionals Llc

A sweetening composition comprising stevia extract that contains steviol glycosides and other non-volatile components found in stevia leaves, wherein the steviol glycosides and other non-volatile components combined are less than about 80 wt % of the stevia extract.

Подробнее

Номер записи: 85

20-03-2014 дата публикации

Small molecule inhibitors of trpa1

Номер: US20140080842A1

Автор: Dirk Sombroek, Michael Krohn

Принадлежит: BRAIN Biotechnology Research and Information Network AG

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

Подробнее

Номер записи: 86

20-03-2014 дата публикации

Stevia based sweetening composition

Номер: US20140080923A1

Автор: Herman Weiss

Принадлежит: STEVINOL LTD

A liquid composition that includes at least one steviol glycoside dissolved in glycerol, and a method for preparation thereof, preferably at a temperature above 100° C. The steviol glycoside is extracted from Stevia rebaudiana plant leaves. The steviol glycoside may include rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, dulcoside A, steviol, stevioside, and/or steviolbioside. The relative concentration by weight of the rebaudioside A may be at least approximately 95%. The relative concentration by weight of the glycerol may be at least 70%. The liquid composition may further include additional ingredients, such as vitamins, minerals, extracts, preservatives, and/or other food additives. A dropper may be used for extracting individual drops of the liquid composition, such as into a beverage. The liquid composition may be used as a food additive, a sweetener, and/or a dietary supplement.

Подробнее

Номер записи: 87

03-04-2014 дата публикации

Sweetner Compositions and Methods of Making Them

Номер: US20140093630A1

Автор: Boriruck Kitisin, Carolyn Podgurski, James Robert Zeller, Jennifer Ward, Kevin Wirtz, Maria Suparno, Rhondi Shigemura, Thitiwan Lebien

Принадлежит: Senomyx Inc

The present invention provides compositions comprising sucralose and 4-amino-5,6-dimethylthieno[2,3-d]pyrimidine-2(1H)-one or salts, solvates, and/or esters thereof and methods of making the compositions by spray drying. The present invention also provides ingestible compositions comprising compositions of the present invention and methods of making such foods. The present invention also includes a process of preparing 2-amino-thiophene derivatives, which are key intermediates for preparing 4-amino-5,6-dimethylthieno[2,3-d]pyrimidine-2(1H)-one.

Подробнее

Номер записи: 88

06-01-2022 дата публикации

LIQUID CREAMER

Номер: US20220000133A1

Автор: Fu Jun-Tse Ray, Sher Alexander A.

Принадлежит:

The present invention relates to creamers for food products such as coffee and tea. In particular, the invention relates to a liquid creamer comprising casein based protein, pea protein, gellan gum, bicarbonate, citrate and oil. Further aspects of the invention are a beverage comprising a liquid creamer and a process for preparing a liquid creamer. 1. Liquid creamer comprising casein based protein , pea protein , gellan gum , bicarbonate , citrate and oil wherein:the casein based protein is present at a level between 0.7 and 1.4;the pea protein is present at a level between 0.07 and 0.4%;the gellan gum is present at a level between 0.025 and 0.045%;the bicarbonate is present at a level between 0.07 and 0.15%;the citrate is present at a level between 0.18 and 0.24; andthe oil is present at a level between 6 and 12;all percentages being as a weight percentage of the liquid creamer.2. A liquid creamer according to wherein the casein based protein is selected from the group consisting of caseinate claim 1 , micellar casein and combinations of these.3. A liquid creamer according to which contains less than 0.001 wt. % monoacylglycerols claim 1 , diacylglycerols and diacetylated tartaric acid esters of monoglycerides.4. A liquid creamer according to which contains less than 0.001 wt. % phosphate salts.5. A liquid creamer according to which contains less than 0.001 wt. % polysaccharides other than gellan gum.6. A liquid creamer according to wherein the gellan gum is a high acyl gellan gum.7. A liquid creamer according to wherein the citrate is provided in the form of potassium citrate and the bicarbonate is provided in the form of sodium bicarbonate.8. A liquid creamer according to wherein the oil is selected from the group consisting of coconut oil claim 1 , high oleic canola oil claim 1 , high oleic soybean oil claim 1 , high oleic sunflower oil claim 1 , high oleic safflower oil and combinations of these.9. A liquid creamer according to comprising a sweetener selected ...

Подробнее

Номер записи: 89

06-01-2022 дата публикации

EMULSIFIED FOOD COMPOSITION

Номер: US20220000136A1

Автор: DE FOLTER Julius Wouter Johannes, de Groot Petrus Wilhelmus N, SCHUMM Stephan Georg, Silva Paes Sabrina

Принадлежит: CONOPCO, INC., D/B/A UNILEVER

A food composition in the form of a water-in-oil-in-water emulsion, the food composition comprising water, an oil phase comprising vegetable oil and fat crystals, and an oil-in-water emulsifier comprising octenyl succinic anhydride (OSA)-modified starch, and a process for preparing the same. 2. The food composition according to claim 1 , wherein the oil-in-water emulsifier is octenyl succinic anhydride (OSA)-modified starch.3. The food composition according to claim 1 , wherein the OSA-modified starch is present in an amount of from 0.5 to 3.5 wt % based on the weight of the food composition.4. The food composition according to claim 1 , wherein the vegetable oil is present in an amount of from 5 to 70 wt % claim 1 , preferably of from 5 to 65 wt % claim 1 , even more preferably of from 5 to 50 wt % claim 1 , most preferably of from 5 to 45 wt % claim 1 , based on the weight of the composition.5. The food composition according to claim 1 , wherein the water content contained within the oil phase is present in an amount of more than 25 wt % claim 1 , preferably more than 30 wt % claim 1 , preferably more than 35 wt % claim 1 , even more preferably more than 38 wt % claim 1 , based on the weight of the primary emulsion (W1/O).6. The food composition according to claim 1 , wherein the composition is free of egg yolk.7. The food composition according to claim 1 , wherein the composition comprises less than 0.15 wt % phospholipid based on the total weight of the composition.8. The food composition according to claim 1 , wherein the oil-in-water emulsifier comprises less than 5 wt % phospholipid based on the total weight of the oil-in-water emulsifier.9. The food composition according to claim 1 , wherein the composition is free from polyglycerol polyricinoleate.10. The food composition according to claim 1 , wherein the pH is less than 4.11. The food composition according to claim 1 , wherein the amount of fat crystals is from 1 to 12 wt % claim 1 , even more preferably ...

Подробнее

Номер записи: 90

06-01-2022 дата публикации

Mouth-coating feel enhancer

Номер: US20220000157A1

Автор: Kazuhiro Sakamoto, Mami Suzuki, Montonaka KURODA, Seiichi Sato, Yuki Toho

Принадлежит: Ajinomoto Co Inc

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

Подробнее

Номер записи: 91

03-01-2019 дата публикации

COMPOSITION CONTAINING VEGETABLE OIL, CARAMEL AND PHENOLIC COMPOUNDS

Номер: US20190000104A1

Автор: Acharya Parag, Bialek Jadwiga Malgorzata, Jansen Franciscus Johannes H M, van den Broek Johannes Hendrikus Maria

Принадлежит: CONOPCO, INC., D/B/A UNILEVER

The present invention relates to a composition comprising vegetable oil, caramel and one or more phenolic compounds. The caramel and one or more phenolic compounds together prevent oxidation of the vegetable oil, such that the amount of EDTA in the composition can be reduced. The caramel has been heated such that it does not impart a dark colour to the composition. The invention also relates to a method to prepare the composition. Finally the invention relates to use of caramel and one or more phenolic compounds to decrease the oxidation of vegetable oil. 1. A composition in the form of an oil-in-water emulsion having a pH ranging from 3 to 5 , comprising vegetable oil comprising mono-unsaturated and/or poly-unsaturated fatty acids , wherein the concentration of the vegetable oil ranges from 5% to 85% by weight of the composition , further comprising caramel and one or more phenolic compounds , wherein the caramel is obtained by heating a mixture comprising one or more monosaccharides and/or one or more disaccharides and water to a temperature ranging from 110° C. to 230° C. during a time period ranging from 30 seconds to 30 minutes , in the absence of phenolic compounds; and wherein the composition comprises vinegar selected from apple vinegar , white wine vinegar , red wine vinegar , malt vinegar , and grape must , and any combination of these; andwherein the one or more phenolic compounds comprise one or more compounds from the group consisting of 3,4-dihydroxy-benzoic acid, syringic acid, p-coumaric acid, gallic acid, caffeic acid, trans-ferulic acid, vanillic acid, and DL-catechin hydrate; andwherein the concentration of the caramel ranges from 0.5% to 3% by weight of the composition: andwherein a 10% by weight solution of the caramel in water has a colour value L* ranging from 30 to 65, and an a* value ranging from −5 to 30, and a b* value ranging from 10 to 70, and a ΔE* value as compared to water ranging from 0 to 70.2. A composition according to claim 1 , ...

Подробнее

Номер записи: 92

02-01-2020 дата публикации

DRIED HYDROGEL CO-GEL

Номер: US20200000114A1

Автор: Acquistapace Simone, Fellay Thierry, Pollien Philippe Rene, Wooster Timothy James

Принадлежит:

The present invention relates to a food grade powder comprising a dried hydrogel co-gel comprising a first biopolymer capable of forming a thermoreversible elastic gel upon cooling to 25° C. or above and a second biopolymer capable of forming a glassy matrix upon drying. The food grade powder may provide controlled release of aroma, the aroma being encapsulated in the hydrogel co-gel. Further aspects of the invention are a food product comprising the food grade powder, a method of making a food grade powder providing controlled release of an aroma and the use of a hydrogel co-gel to control the release of an aroma. 1. Food grade powder providing controlled release of aroma , the food grade powder comprising a dried hydrogel co-gel comprising a first biopolymer capable of forming a thermoreversible elastic gel upon cooling to 25° C. or above , a second biopolymer capable of forming a glassy matrix upon drying , wherein the aroma is encapsulated in the hydrogel co-gel.2. A food grade powder according to wherein the first biopolymer is selected from the group consisting of carrageenan claim 1 , agar-agar claim 1 , pectin claim 1 , gellan gum and combinations of these.3. A food grade powder according to wherein the second biopolymer is selected from the group consisting of gelatin claim 1 , starch claim 1 , hydrolysed starch and combinations of these.4. A food grade powder according to wherein the first biopolymer is carrageenan and the second biopolymer is gelatin and wherein gelatin and carrageenan are the only biopolymers in the dried hydrogel co-gel.5. A food grade powder according to wherein the powder has a density of between 0.3 and 1.5 g/cm.6. A food grade powder according to wherein the powder contains between 100 ppb and 50 wt. % of the aroma on a dry basis.7. A food grade powder according to wherein polyunsaturated fats are encapsulated in the hydrogel co-gel.89-. (canceled)109. A food product according to claim wherein the food product is to be contacted ...

Подробнее

Номер записи: 93

03-01-2019 дата публикации

Enhanced salt compositions and methods of preparation thereof

Номер: US20190000123A1

Автор: Avraham Baniel, Michael Zviely, Ronit Romm, Sivan NAHUM

Принадлежит: DOUXMATOK LTD

Provided herein are compositions with enhanced saltiness or reduced sodium content per weight when compared to the salt component thereof, and methods for the preparation thereof.

Подробнее

Номер записи: 94

02-01-2020 дата публикации

MOUTHFEEL ENHANCING COMPOSITION

Номер: US20200000126A1

Автор: LEE THOMAS, NATTRESS Laura, TIWARI Rashmi

Принадлежит:

This disclosure provides novel compositions comprising a compound of Formula I. These compositions are useful for improving mouthfeel properties of non-nutritive sweeteners, such as steviol glycosides and blends thereof, in food and beverages containing the same. 2. (canceled)4. The composition of claim 1 , wherein the compound of Formula I is present in the composition at a concentration of about 0.1 ppm to about 1000 ppm.5. (canceled)6. (canceled)7. The composition of claim 4 , wherein the compound of Formula I is present in the composition at a concentration of about 50 ppm to about 100 ppm.8. (canceled)9. The composition of claim 1 , wherein the composition is a beverage.10. The composition of claim 9 , wherein the compound of Formula I is present in the composition at a concentration of about 50 ppm to about 100 ppm.11. The composition of claim 1 , wherein the composition is a beverage concentrate.12. The composition of claim 11 , wherein the compound of Formula I is present in the composition at a concentration of about 300 ppm to about 600 ppm.13. The beverage of claim 9 , further comprising a non-nutritive sweetener.14. The beverage of claim 13 , wherein the non-nutritive sweetener is selected from the group consisting of a steviol glycoside claim 13 , Lo Han Guo sweetener claim 13 , rubusoside claim 13 , siamenoside claim 13 , monatin claim 13 , curculin claim 13 , glycyrrhizic acid claim 13 , neohesperidin claim 13 , dihydrochalcone claim 13 , glycyrrhizin claim 13 , glycyphyllin claim 13 , phloridzin claim 13 , trilobatin claim 13 , phyllodulcin claim 13 , brazzein claim 13 , hernandulcin claim 13 , osladin claim 13 , polypodoside A claim 13 , baiyunoside claim 13 , pterocaryoside A and B claim 13 , mukurozioside claim 13 , thaumatin claim 13 , monellin claim 13 , mabinlins I and II claim 13 , phlomisoside I claim 13 , periandrin I claim 13 , abrusoside A claim 13 , and cyclocarioside I claim 13 , mogroside IV claim 13 , mogroside V claim 13 , or ...

Подробнее

Номер записи: 95

02-01-2020 дата публикации

FLAVORING COMPOSITION CONCENTRATES

Номер: US20200000127A1

Автор: ACKILLI Joseph A., HERSH Ken, TOPALIAN Harry H.

Принадлежит: SOLUBLE TECHNOLOGIES GROUP, LLC

Rapidly dissolving flavoring composition concentrates are provided. The flavoring composition concentrates have a flavor, a solvent system, a flavor carrier system, and a densifier. The densifier is an acid modifier present in an amount such that it optimizes the rate of dispersion of the concentrate in water. 12-. (canceled)3. A liquid beverage concentrate composition comprising:a flavor;from about 12% to about 20% by weight of citric acid based on the weight of the liquid beverage concentrate composition;from about 20% to about 95% by weight of water solvent based on the weight of the liquid beverage concentrate composition; anda sweetener, wherein the sweetener comprises from about 0.3% to about 2% by weight of the liquid beverage concentrate composition.4. The liquid beverage concentrate composition according to claim 3 , wherein the flavor comprises less than 2% by weight of the liquid beverage concentrate composition.5. The liquid beverage concentrate composition according to claim 3 , wherein the flavor comprises from about 1% to about 20% by weight based on the weight of the liquid beverage concentrate composition.6. The liquid beverage concentrate composition according to claim 3 , further comprising potassium citrate in an amount from about 0.2 wt. % to about 1.0 wt. % based on the weight of the liquid beverage concentrate composition.7. The liquid beverage concentrate composition according to claim 3 , further comprising potassium citrate in an amount from about 2 wt. % to about 5 wt. % based on the weight of the liquid beverage concentrate composition.8. The liquid beverage concentrate composition according to claim 3 , further comprising sodium citrate in an amount from about 0.4 wt. % to about 2.0 wt. % based on the weight of the liquid beverage concentrate composition.9. The liquid beverage concentrate composition according to claim 3 , wherein the density of the liquid concentrate composition is in a range of from about 1.05 grams per mL to about 1. ...

Подробнее

Номер записи: 96

02-01-2020 дата публикации

PROCESSED PORK PRODUCT CONTAINING HIGH CONCENTRATION OF PORK-DERIVED COLLAGEN AND METHOD FOR PREPARING THE SAME

Номер: US20200000132A1

Автор: JEONG Yong Seob, KIM Yoo Taek, LEE Yu Ri

Принадлежит:

Provided is a method for preparing a processed pork snack containing a high concentration of pork-derived collagen by a process, including the following steps: step (1) of washing and cutting of raw material pork); step (2) of pork boiling; step (3) of pork cooling and fat removal; step (4) of cutting according to size, water removal, cutting and preservative addition; step (5) of natural drying, drying at 18 to 30° C.; step (6) of baking at low-temperature drying in an oven; step (7) of boiling; step (8) of natural drying; step (9) of heating and puffing at instantaneous high temperature under pressure; and step (10) of treating the puffed collagen with a carrier such as a sweetener or a preservative. 3. The method of claim 2 , wherein the boiling of pork in step (2) comprises removing fat by dipping the pork segments in a boiling water at 100° C. for 2-3 hours or boiling the pork segments at 100° C. for 2-3 hours.4. The method of claim 2 , wherein the ginger powder in step (2) is added in an amount of 5 wt % based on the weight of the pork.5. The method of claim 2 , wherein the natural drying of the pork segments in step (5) is performed at a temperature of 18 to 30° C. in a place having good ventilation.6. The method of claim 2 , wherein the low temperature of the rotisserie oven in step (6) is 96 to 98° C. claim 2 , and the baking is performed by heating for 10-12 hours.7. The method of claim 2 , wherein the swelling in step (7) is performed in water at 50° C. for 20-40 minutes claim 2 , and the boiling in step (7) is performed at 100° C. for 30-40 minutes to remove fat.8. The method of claim 2 , wherein the natural drying in step (8) is performed at room temperature for 6-12 hours.9. The method of claim 2 , wherein the puffing in step (9) is performed at a temperature of 180 to 225° C. under a pressure of 1.5-3 kgf for 9-11 seconds.10. A processed pork product composition containing a high concentration of pork-derived collagen claim 2 , the composition ...

Подробнее

Номер записи: 97

02-01-2020 дата публикации

FLAVORED MELT FORMULATION

Номер: US20200000133A1

Автор: Barbarite Carolyn

Принадлежит: Javamelts, Inc.

A flavored melt is provided. The flavored melt includes a baked sugar composition, wherein the baked sugar composition includes sugar, water, one or more natural or artificial flavorings, and one or more bitter blockers. 1. A flavored melt , comprising: sugar;', 'water;', 'one or more natural or artificial flavorings; and', 'one or more bitter blockers., 'a baked sugar composition, the baked sugar composition including2. The flavored melt as recited in claim 1 , wherein the baked sugar composition is formed into a desired shape.3. The flavored melt as recited in claim 1 , wherein the sugar includes one or more sugars selected from the group consisting of baker's sugar; brown sugar; dark brown sugar; and caramel powder.4. The flavored melt as recited in claim 1 , wherein the one or more natural or artificial flavorings are selected from the group consisting of chocolate flavored powder claim 1 , cocoa powder; and vanilla flavor.5. The flavored melt as recited in claim 1 , wherein the baked sugar composition further includes food coloring.6. The flavored melt as recited in claim 1 , wherein the baked sugar composition further includes salt.7. The flavored melt as recited in claim 1 , wherein the baked sugar composition further includes sodium carboxymethylcellulose.8. A method for forming a flavored melt claim 1 , comprising: sugar;', 'water;', 'one or more natural or artificial flavorings; and', 'one or more bitter blockers;, 'blending a plurality of ingredients of a baked sugar composition, wherein the plurality of ingredients includesplacing the blended ingredients into an internal cavity of a mold;removing the blended ingredients from the mold, wherein the blended ingredients retain a shape of the internal cavity; andbaking the blended ingredients in the shape of the internal cavity, forming the flavored melt.9. The method as recited in claim 8 , wherein the sugar includes one or more sugars selected from the group consisting of: baker's sugar; brown sugar; dark ...

Подробнее

Номер записи: 98

04-01-2018 дата публикации

Method of producing an aromatised food or beverage product

Номер: US20180000109A1

Автор: Pu-Sheng Cheng

Принадлежит: Nestec SA

The present invention relates to a method of producing an aromatised food or beverage product, wherein an aroma fraction is obtained from a plant extract, said aroma fraction is being contacted with a resin to remove undesired aroma compounds, and the aroma fraction from which undesired compounds have been removed are combined with a food or beverage composition to produce an aromatised food or beverage product.

Подробнее

Номер записи: 99

05-01-2017 дата публикации

Method for Preparing Gochujang and Gochujang Prepared by Preparation Method

Номер: US20170000171A1

Автор: Cho Sun A, Jang Eun Seok, JANG Hyun Jun, Lim Sung Hwan, Oh Seon Mi, Park Min Kyung, Shin Hye Won

Принадлежит:

The present invention relates to a method for preparing hot pepper paste (gochujang in Korean) by using a novel strain, and hot pepper paste prepared therefrom. More specifically, the hot pepper paste having a consistent quality and improved flavor and taste can be prepared by isolating and selecting having remarkable carbohydrate and protein degradation enzymatic activities from traditional meju (fermented soybeans) by using wheat flour or polished wheat as a substrate, and using the isolated and selected product for preparing the hot pepper paste. 1. A method for preparing hot pepper paste , which comprises:a cooking step for hydrating wheat flour raw material and cooking it;{'i': 'Aspergillus oryzae', 'a jaekuk step for preparing wheat flour koji by inoculating and cultivating CJ KY (KCCM11302P) on the cooked wheat flour;'}a first aging step for adding a table salt or salt water to the wheat flour koji and aging the first mixture made by mixing the wheat flour koji with at least one selected from the group consisting of cooked wheat flour, cooked polished rice, cooked soybean, meju and doenjang; anda second aging step for adding the dried red pepper flour to the first aged mixture, and for sterilizing and aging the second mixture made by mixing the first mixture obtained from the first aging step with at least one selected from the group consisting of starch sugar, soy sauce, salt, processed goods of spices, taste and flavor enhancer, cereal product, soy product, meju and doenjang.2. The method for preparing the hot pepper paste according to claim 1 , wherein the water content of the cooked wheat flour is 30 to 38 wt % in the cooking step.3Aspergillus oryzae. The method for preparing the hot pepper paste according to claim 1 , which comprises making the wheat koji by adding 0.05 to 0.3 wt % of CJ KY (KCCM11302P) claim 1 , based on the total weight of the raw materials claim 1 , and 0.1 to 1.5 wt % of an extender claim 1 , and then by fermenting it at 30 to 40° C. ...

Подробнее

Номер записи: 100

Настройки

Небесная энциклопедия

Мониторинг СМИ

Форма поиска