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

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.

MEAL IN A PILL AND METHODS FOR THE SAME

A complete meal mimic is provided. It may be in the form of a small mass, and may contain free amino acids or peptides to mimic proteins in a meal. Digestion of the mimic may be at a controlled rate, emulating that of real food. The mimic may include the equivalent of 10-30 g protein in the form of amino acids and peptides, 10 to 20 grams of carbohydrates in the form of starches and fiber and 10 to 30 g of lipids from different oils. The oils may be one or more from avocado, coconut, and flaxseed. The mimic also may contain micro-nutrients provided by meals, including minerals and vitamins in bio-available forms. The mimic may stand in the place of a meal in the 100 calories to 500 calories range. The flavor of the mimic may include natural bitter blockers and/or mushroom powder. 1. A meal mimic in the form of a solid mass comprising at least one source of peptides or amino acids , a ratio of calories to weight of 4.8 Cal/g or higher , and a volume equivalent to a cube of 0.8 to 1.3 inch per side.2. The meal mimic of claim 1 , wherein the source of peptides or amino acids comprises at least one of hydrolyzed collagen claim 1 , rice claim 1 , wheat claim 1 , free amino acids and peptides.3. The meal mimic of further comprising on or more of starch claim 1 , lipids claim 1 , oligosaccharides claim 1 , and carbohydrates.4. The meal mimic of claim 1 , wherein the at least one source of peptides or amino acids has an amino acid content mimicking an amino acid content of a target protein.5. The meal mimic of further comprising a bitter blocker composition.6. The meal mimic of claim 5 , wherein the bitter blocker composition comprises one or more of natural bitter blockers claim 5 , arabic gum claim 5 , dry mushrooms claim 5 , plant based bitter blockers claim 5 , TrueBlock® claim 5 ,TrueClear® claim 5 , TruBlock™ Core claim 5 , TruBlock™ Ultra Powder MSDS claim 5 , and a combination of 78-95% acacia gum claim 5 , 1-6% flavor extracts claim 5 , and 2-15% acerola cherry ...

BEVERAGE FLAVOR STRIP SYSTEM AND METHOD

A beverage flavor strip (BFS) system/method allowing edible flavoring to be attached to the outside of a beverage container (BC) is disclosed. The system/method integrates an edible strip layer (ESL), edible flavoring layer (EFL), first edible adhesive layer (FEA), second edible adhesive layer (SEA), and release material layer (RML) into a unified BFS that may be attached to the outside of a BC. The ESL is formed with a first outward face (FOF) and a second inward face (SIF). The FOF and SIF are coated with the FEA/SEA respectively to form a first adhesive side (FAS) and a second adhesive side (SAS). The FAS is coated with the EFL and the SAS is coated with the RML. The RML may be removed from the SAS to allow the SEA to be attached to the BC and expose the EFL for beverage flavor enhancement by the beverage consumer. 1. A beverage flavor strip (BFS) system comprising:(a) edible flavoring layer (EFL);(b) first edible adhesive layer (FEA);(c) edible strip layer (ESL);(d) second edible adhesive layer (SEA); and(e) release material layer (RML);wherein:said ESL comprises a first outward face (FOF) and a second inward face (SIF);said FOF is coated with said FEA to form a first adhesive side (FAS);said SIF is coated with an SEA that form a second adhesive side (SAS);said FAS is coated with said EFL;said SAS is coated with said RML; andsaid RML is configured to be removed from said SEA to allow attachment of said SEA to a beverage container (BC) with said EFL exposed for access by a beverage consumer for flavor enhancement of a beverage in said BC by said beverage consumer.2. The beverage flavor strip system of wherein said FEA and said SEA comprise corn syrup and water.3. The beverage flavor strip system of wherein said EFL comprises an edible material selected from a group consisting of: salt; citrus flavoring; one or more spices; and one or more sugar flavors.4. The beverage flavor strip system of wherein said EFL comprises a spice flavoring selected from a group ...

FOODSTUFF CONTAINING CITRUS PRODUCTS HAVING ADDED 4-HYDROXYFLAVANONES

The invention relates to a foodstuff, containing: a) juice, pith, flesh, skins; or other constituents of at least one citrus fruit, b) at least one 4-hydroxyflavanone of the formula (I), in which Rrepresents hydrogen or a hydroxy group a or methoxy group and the carbon atom at the position (C2) designated by * is present in a (2S) or a (2R) configuration or in any mixture of the two configurations, and also, if applicable, c) further flavorings or flavoring preparations, with the proviso that the constituent (b) is present in a sufficient quantity to improve the acidic and/or bitter taste of the constituent (a). 2. The food product according to claim 1 , characterized in that the food product is a food or a dessert.3. The food product according to claim 2 , characterized in that the food product is a drink containing citrus claim 2 , which is selected from the group consisting of freshly pressed claim 2 , direct juices claim 2 , reconstituted juices from juice concentrate claim 2 , nectars claim 2 , saftschorle claim 2 , refreshing drinks containing juice claim 2 , milk products containing juice claim 2 , carbonised drinks containing juice claim 2 , and iced tea containing juice.4. The food product according to claim 2 , characterized in that the food product is a dessert containing citrus claim 2 , which is selected from the group consisting of a yoghurt claim 2 , a frozen ice product claim 2 , a sorbet claim 2 , ice cream claim 2 , cream claim 2 , pudding claim 2 , filling for chocolate or cookie products claim 2 , a jam claim 2 , and a dried juice or fruit preparation.5. The food product according to claim 1 , characterized in that the citrus fruits are selected from the group consisting of oranges claim 1 , grapefruits claim 1 , lemons claim 1 , limes claim 1 , mandarins and mixtures thereof.6. The food product according to claim 1 , characterized in that juice claim 1 , marrow claim 1 , flesh claim 1 , peels or other components of the citrus fruits contain at ...

Flavor deterioration inhibitor and inhibitor for the generation of citral deterioration smell

A flavor deterioration inhibitor which comprises an extract obtained by extracting Angelica keiskei , avocado, Cassia tora, Plantago asiatica L, hawthorn, fermented tea leaves or semi-fermented tea leaves with water, an organic polar solvent or a mixture thereof; and a deterioration smell inhibitor for citral or a citral-containing product. By adding the above flavor deterioration inhibitor to foods, drinks or oral care products, it is possible to inhibit the deterioration of a flavor which is easily affected by light, heat, oxygen and so on. In particular, a remarkable inhibitory effect can be achieved on deterioration due to light. By blending the above deterioration smell inhibitor with citral or a citral-containing product, the generation of the deterioration smell (caused by p-cresol and p-methylacetophenone) due to the passage of time or heating can be effectively inhibited.

STABLE, SPRAY-DRIED PARTICLES AND PROCESS FOR OBTAINING SAME

Stable spray-dried particles are provided. The stable spray-dried particles include a water-soluble matrix including from about 5% to about 30% emulsifier; from about 20% to about 75% filler; and from 20% to about 50% mono, di and trisaccharides, based on the total weight of the matrix; and at least one active component encapsulated in the matrix. The emulsifier is dextrin and the filler is potato maltodextrin. 1. Stable spray-dried particles comprising:a water-soluble matrix including from 5% to 30% emulsifier; from 20% to 75% filler; andfrom 20% to 50% mono, di and trisaccharides, based on the total weight of the matrix; andat least one active component encapsulated in the matrix;wherein the emulsifier is dextrin and the filler is potato maltodextrin.2. The stable spray-dried particles according to claim 1 , wherein the dextrin is derived from corn.3. The stable spray-dried particles according to claim 1 , wherein the emulsifier is present in an amount of from 10% to 20% claim 1 , based on the total weight of the matrix.4. The stable spray-dried particles according to claim 1 , wherein the at least one active component is selected from the group consisting of flavour and fragrance ingredients.5. The stable spray-dried particles according to claim 4 , wherein the at least one active component is present in an amount of from 1% to 30% claim 4 , based on the total weight of the matrix.6. The stable spray-dried particles according to claim 1 , wherein at least 50% of the mono claim 1 , di and trisccharides is disaccharide.7. The stable spray-dried particles according to claim 1 , wherein 100% of the mono claim 1 , di and trisccharides is sucrose.8. The stable spray-dried particles according to claim 4 , wherein the at least one active component is a citrus oil.9. A delivery system comprising the stable spray-dried particles according to .10. A consumable comprising the stable spray-dried particles according to .11. The stable spray-dried particles according to claim 1 ...

TASTE-MODIFYING INGREDIENT

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

METHOD FOR IMPROVING SENSORY ATTRIBUTES OF SUGAR ALCOHOL AND APPLICATION THEREOF

The present invention relates to a method for improving sensory attributes of a sugar alcohol and application thereof. After analyzing the difference between the sugar alcohol used as a sugar substitute and sucrose in multiple sensory attribute dimensions by flavor analysis, corresponding taste modifying substances are added according to the intensity of the difference, thereby solving the problem that there are differences between the sugar alcohol used as a sugar substitute and the sucrose in taste sensory attributes in the field of food at present. According to the invention, the taste difference between the sugar alcohol and the sucrose in multiple sensory attribute dimensions is analyzed, so that the level of taste improvement is broader. Multidimensional accurate quantification of differences is realized by means of a sensory flavor wheel, thereby realizing accurate taste modification and improving the accuracy of taste improvement. 1. A method for improving sensory attributes of a sugar alcohol , comprising the following steps:at step I, respectively performing, by a plurality of sensory tasters, intensity evaluation of dimensions of six sensory attributes comprising sweetness, after-sweet taste, bitterness, astringency, metallic taste and salivation, for a sugar alcohol to be evaluated and sucrose, both having a same concentration by using a nine-point scale, and respectively recording evaluation results;at step II, respectively calculating average values of the intensity evaluation results of the dimensions of the six sensory attributes of the sugar alcohol to be evaluated and the sucrose in step I, and performing sensory flavor wheel analysis with the average values to obtain taste difference values between the sugar alcohol to be evaluated and the sucrose in the dimensions of the six sensory attributes; andat step III, for the sensory attributes with the taste difference value being 1 or more intensity units in step II, respectively adding a corresponding ...

Methods for production of oxygenated terpenes

The present disclosure relates to methods for producing oxygenated terpenoids, and preparation of compositions and formulations thereof. Polynucleotides, derivative enzymes, and host cells for use in such methods are also provided.

PROCESSED CITRUS FRUIT ITEM HAVING REDUCED BITTERNESS

Provided is a processed citrus fruit item in which the super surface layer of the peel of a citrus fruit is removed at a thickness at which the oil sacs in the peel are not destroyed, whereby the processed citrus fruit item has reduced bitterness while containing a wealth of flavor components. 1. A processed citrus fruit which is obtained by removing a super surface layer of peel of a citrus fruit so that most of oil sacs in the peel are not ruptured.2. The processed citrus fruit according to claim 1 , wherein the super surface layer has a thickness of within 1 mm from an outer surface of the peel.3. The processed citrus fruit according to claim 1 , wherein 50% or more of an area of the super surface layer is removed.4. The processed citrus fruit according to claim 1 , wherein 50% or more of the number of oil sacs are maintained without being ruptured.5. The processed citrus fruit according to which is obtained by further removing pulp and seeds.6. The processed citrus fruit according to which is obtained by further removing 90% or more by weight of segment membrane and albedo.7. A citrus fruit extract which is obtained by a method comprising bringing the processed citrus fruit according to into contact with water or an organic solvent. This invention relates to processed citrus fruits that are reduced in bitterness. More specifically, the invention relates to processed citrus fruits that are manufactured by removing the super surface layer of the peel of citrus fruits with care being taken to keep the oil sacs intact and which are reduced in irritating intense bitterness of the peel of citrus fruits.It is known that citrus fruits have irritating intense bitterness in the vicinity of peel. When making marmalade which contains citrus peel as an ingredient or candied peel as used in confectionary, bitterness of the peel is removed, in general, by repeating a process of washing the peel in water, draining the water, and washing the peel again in new water. However, ...

SHELF STABLE POWDERED COMPOSITION

Described herein is a shelf stable powdered composition. More particularly, the composition includes a natural emulsifier, a carrier including inulin having a degree of polymerization equal or less than 15, and an active ingredient including a flavor or a perfume. Also described herein are a process for preparing such a composition and consumer products containing such a composition. 1. A powdered composition comprising:from 40 to 95% of a carrier comprising inulin having a degree of polymerization (DP) equal or less than 15;from 0.01 to 30% of a natural emulsifier; andfrom 5 to 40% of a hydrophobic active ingredient comprising a flavor or a perfume, the percentages being defined by weight, relative to a total weight of the composition.2. The composition according to claim 1 , wherein inulin has a DP between 4.5 and 10.3. The composition according to claim 1 , wherein the carrier consists of inulin.4. The composition according to claim 1 , wherein the natural emulsifier is selected from the group consisting of a natural extract containing saponins; a lecithin claim 1 , gum Arabic claim 1 , citrus fiber claim 1 , pea protein claim 1 , non-starch polysaccharide claim 1 , and mixtures thereof.5. The composition according to claim 4 , wherein the natural emulsifier is a natural extract containing saponins.6. The composition according to claim 5 , wherein the natural extract containing saponins is present in an amount from 0.01% to 1% by weight based on the total weight of the composition.7Quillaja. The composition according to claim 5 , wherein saponins comprise a extract.8. The composition according to claim 4 , wherein the natural emulsifier is gum Arabic.9. The composition according to claim 8 , wherein the weight ratio between inulin and gum Arabic is between 50:50 and 95:5.10. The composition according to claim 1 , wherein the inulin is a chicory inulin.11. The composition according to claim 1 , wherein the hydrophobic active ingredient is a flavor.12. The ...

EDIBLE ALCOHOL-CONTAINING SPHERES

A shelf stable, edible sphere containing alcohol and methods for preparing the same. The edible sphere comprises a liquid and/or gel inner core comprising ethyl alcohol and an outer membrane comprising alginate, wherein the outer membrane coats and encapsulates the liquid and/or gel inner core and wherein the edible sphere is shelf stable for at least one month. The process for preparing the shelf stable, edible sphere comprises combining an alcoholic beverage, a calcium salt, and optionally one or more further components to form a cocktail solution, de-aerating and either freezing the cocktail solution to form a frozen cocktail solution or adding a thickening compound to the de-aerated cocktail solution to form a viscous cocktail solution, immersing the frozen cocktail solution or viscous cocktail solution in a sodium alginate bath at ambient temperature for a period of time to form an edible sphere containing alcohol, and removing the edible sphere containing alcohol from the alginate bath and rinsing it with water to form a shelf stable edible sphere. 1. A shelf stable , edible sphere comprising (1) a liquid and/or gel inner core comprising ethyl alcohol and (2) an outer membrane comprising alginate , wherein the outer membrane coats and encapsulates the liquid and/or gel inner core and wherein the shelf stable , edible sphere is shelf stable for at least one month.2. The shelf stable claim 1 , edible sphere of claim 1 , wherein the ethyl alcohol is derived from an alcoholic beverage.3. The shelf stable claim 2 , edible sphere of claim 2 , wherein the alcoholic beverage is derived from a distilled spirit and/or a liqueur.4. The shelf stable claim 3 , edible sphere of claim 3 , wherein the distilled spirit is selected from the group consisting of grain alcohol claim 3 , vodka claim 3 , gin claim 3 , rum claim 3 , tequila claim 3 , whiskey/whisky claim 3 , brandy claim 3 , cachaça claim 3 , metaxa claim 3 , mezcal claim 3 , ouzo claim 3 , absinthe claim 3 , and any ...

Method for producing a clear beverage

The invention relates to a method for producing a clear beverage comprising the steps of: (i) providing an oil-in-water (O/W) emulsion comprising an n-alkenyl succinate starch and an essential oil, wherein the n-alkenyl succinate starch is in excess of said essential oil; (ii) producing a turbid beverage by diluting said O/W emulsion to reach a desired beverage concentration; and (iii) storing said turbid beverage at a temperature of above 30° C. for a time sufficient to obtain a clear beverage.

Method for Obtaining Etheric Oils and/or Constituents of Etheric Oils from Moist Extraction Material

The invention relates to a method for obtaining etheric oils and/or constituents of etheric oils from the peel of citrus fruit and/or herbs that have a high residual moisture content comprising the steps 1. A method for obtaining etheric oils and/or constituents of etheric oils from moist extraction material containing etheric oils and/or constituents of etheric oils comprising the following steps: wherein the extraction material is selected from citrus fruit peel and/or residues from the juice production from citrus fruits and/or herbs,', 'wherein the extraction material has a residual moisture content of 5 to 95% by mass, measured on the total mass of the extraction material,', 'wherein the extraction agent mixture contains at least one non-polar solvent in a proportion of 45 to 95% by volume, measured on the total volume of the extraction agent mixture,', 'wherein the extraction agent mixture has a temperature above ambient temperature but below the boiling point of the lowest boiling-point solvent or of the lowest boiling-point azeotrope of the extraction agent mixture,, 'a) extraction of the moist extraction material with an extraction agent mixture comprising at least one polar and at least one non-polar solvent for obtaining a miscella,'}b) separating the miscella from the extraction material,c) Distillative separation of the miscella.2. The method according to claim 1 , characterized in that the extraction material contains terpenes claim 1 , terpenoids claim 1 , sesquiterpenes and aromatic compounds.3. The method according to claim 1 , characterized in that the extraction material has a content of etheric oils and/or the constituents of etheric oils from 0.005 to 10% by mass claim 1 , measured on the total dry mass of the extraction agent mixture.4. The method according to claim 1 , characterized in that hexane claim 1 , benzene claim 1 , kerosene claim 1 , toluene and/or at least one alkane with 5 to 25 carbon atoms and/or a mixture of these is used as the ...

COMPOSITIONS HAVING AN OIL-IN-WATER DISPERSION OF SUBMICRON PARTICLES TO ENHANCE FOODS AND BEVERAGES

A composition having an oil-in-water dispersion with enhanced stability is provided. The oil-in-water dispersion has particles of a hydrophobic agent with an average particle size between about 100 to about 999 nm, where the distribution of particle sizes are a monodispersity about the average particle size, and the negative charge on the particles generates a force of repulsion that exceeds the force of coalescence among the particles of the hydrophobic agent in the oil-in-water dispersion. A method for applying the composition to a food and/or beverage is also provided. The submicron average particle size, dispersity, and force of repulsion of the particles in the dispersion increase the extent of penetration and accelerate diffusion of the particles of the hydrophobic agent throughout a water phase of a food or beverage, to enhance the physical, chemical, nutritional and/or sensory properties of the food or beverage, and to prevent freezer burn. 1. A composition that remains stable when diluted with aqueous fluid having one or more oil-in-water dispersions , the composition comprising:a first oil-in-water dispersion having an oil phase that comprises one or more hydrophobic particles of a hydrophobic agent and an aqueous phase that comprises either water or water and one or more water-miscible substances;wherein the oil phase and the aqueous phase are combined and subjected to a non-surfactant mechanical process that forms the first oil-in-water dispersion with the particles of the hydrophobic agent exhibiting a small negative surface charge;wherein the particles of the hydrophobic agent in the first oil-in-water dispersion have a polydispersity of 0.25 or less, an average particle size of between about 100 nm to about 999 nm in diameter, and a net negative charge that is −30 mV or lower;wherein between about 75 weight-percent (wt %) to about 100 wt % of the particles of the hydrophobic agent in the first oil-in-water dispersion have a particle size that is ±200 ...

COLD TREATMENT

The present invention relates to a new high-throughput process for reducing impurities in essential oils and extracts (in particular for fragrances, fragrance ingredients, flavours and cosmetic ingredients) under mild conditions. Undesirable natural components such as waxes, but also synthetic materials such as agrochemicals and other environmental pollutants are reduced by using at least one selective nanofiltration membrane. In addition, the present invention relates to a method for reducing coloured components in essential oils to obtain a less coloured or even colourless essential oil, while achieving high re-colouration stability over time. Further, the odour quality is maintained or increased through reduction of undesirable olfactory substances to achieve a purified and higher quality oil. 1. A nanofiltration process to provide a less coloured essential oil for a fragrance , flavour or cosmetic ingredient , comprising the following steps:(i) providing a selectively permeable thin film composite (TFC) nanofiltration membrane, wherein the membrane consists of a support layer and a top layer,(ii) providing a flowable input of essential oil, optionally with a solvent component;(iii) separating the flowable input by transferring it across the surface of the membrane to form a retentate and a permeate, such that the concentration of one or more components of the permeate is reduced compared to the flowable input;and wherein the permeate is decoloured in comparison to the flowable input, such that the lightness value L* of the permeate is increased in comparison to the flowable input to ΔL* greater than or equal to 1 and the chromaticity C* of the permeate is decreased in comparison to the flowable input to ΔC* less than or equal to −2, according to the CIELAB colour measurement system, as specified by the International Commission on Illumination.2. The process according to claim 1 , wherein the lightness value L* of the permeate is increased in comparison to the ...

NATURAL SWEETENING FLAVOR COMPOSITION

The present invention is directed to high potency sweeteners having at least one sweetening agent and at least one flavorant, wherein the sweetening agent is present in an amount of about 80% to about 97% by weight of the composition and the flavorant is present in an amount of about 3% to about 20% by weight of the composition. The invention is also directed to sugar substitute compositions having resistant dextrin fiber, at least one sweetening agent, at least one flavorant, and processed rice extract. 1. A high potency sweetener comprising at least one sweetening agent and at least one flavorant , wherein the sweetening agent is present in an amount of about 80% to about 97% by weight of the composition and the flavorant is present in an amount of about 3% to about 20% by weight of the composition.2. The high potency sweetener according to claim 1 , wherein the sweetening agent is present in an amount of about 85% to about 92% by weight of the composition.3. The high potency sweetener according to claim 1 , wherein the flavorant is present in an amount of about 8% to about 15% by weight of the composition.4. The high potency sweetener according to claim 1 , wherein the sweetener is monk fruit extract claim 1 , stevia extract claim 1 , or a combination thereof.5. The high potency sweetener according to claim 4 , wherein the monk fruit extract has 3.5% to 6% mogroside V by weight.6. The high potency sweetener according to claim 4 , wherein the monk fruit extract has 13% mogroside by weight.7. The high potency sweetener according to claim 1 , wherein the flavorant is at least one of vanillin claim 1 , lemon oil claim 1 , acetic acid claim 1 , citric acid claim 1 , lactic acid claim 1 , cinnamon claim 1 , ginger extract claim 1 , cocoa claim 1 , coffee claim 1 , cardamom claim 1 , milk minerals claim 1 , curcumin claim 1 , turmeric fruit flavor extract claim 1 , almond extract claim 1 , hazelnut extract claim 1 , pistachio extract claim 1 , or peanut extract.8. The ...

PACKAGING SYSTEM AND METHOD FOR PRECISELY PREPARING FRESH FOOD ITEMS SUCH AS TAHINI

The present invention discloses a preferably single-serve and disposable container and lid packaging system for facilitating the preparation of a fresh food item to a desired consistency. The container contains a pre-measured amount of a main food item to be prepared, and its side wall has at least one visual indicator indicating an amount of liquid to add to the container and to be mixed with the main food item. The invention is particularly useful for making a single-serve portion of ready-to-eat tahini by adding a lemon juice mix contained in the lid, adding water to a visual fill-to line in the container containing raw tahini (or the lid), and then thoroughly mixing the mixture. 2: The system of claim 1 , wherein the container and lid are disposable.3: The system of claim 2 , wherein the pre-measured amount of the main food item is a single serving.4: The system of claim 3 , where the main food item is less than 5 fluid ounces of raw tahini.5: The system of claim 1 , further including a base connected to the outer surface of the container for placing the container on a substantially flat surface claim 1 , and wherein the inner surface of the bottom of the container has no corners for facilitating a complete mixing of the liquid and the main food item.6: The system of claim 1 , wherein container further includes a rim disposed around the open top having a lip that extends inwardly over the open top for retarding the splashing out of the container of the main food item and liquid during mixing.7: The system of claim 1 , wherein the lid defines an inner space that contains a liquid flavoring to be deposited into the container.8: The system of claim 5 , wherein each of the container and lid are sealed with a removable film for removable before preparation of the fresh food item.9: The system of claim 1 , wherein the container side wall contains three visual fill-to indicators claim 1 , each indicating a different amount of liquid to add to the container and to be ...

GRANULES

The present invention relates to the preparation of granules and popped granules comprising functional substances, or active substances, and a carbohydrate carrier material, or matrix material, to the use of such granules, and the granules thus obtained. In the inventive preparation, a water-soluble dietary fiber is mixed with the functional substance in the presence of water or other aqueous solution, dried, and, after drying, converted in granules. The granules with improved properties thus obtained can be popped, providing popped granules with improved properties. 1. A method for preparing granules comprising a substance of interest and a water-soluble dietary fiber being a digestion-resistant dextrin or digestion-resistant maltodextrin , the method comprising the steps of:a) preparing an aqueous mixture comprising said substance of interest and said water-soluble dietary fiber;b) drying the mixture obtained in step a) at a temperature of between 10-80 degrees Celsius until the mixture adopts a glassy structure; andc) forming granules from the glassy structure obtained in step b).2. The method of wherein the method further comprises the step ofd) popping at least part of the granules obtained in step c) to obtain popped granules, preferably wherein popping is performed by use of a fluid bed dryer, a plate dryer, a microwave, or by applying radiation and/or wherein popping is performed under reduced pressure.3. The method of any one of the preceding claims wherein the water-soluble dietary fiber is Nutriose or Fibersol-2.4. The method of any one of the preceding claim wherein the water-soluble dietary fiber is a digestion-resistant dextrin with an average degree-of-polymerization of 4-30 claim 1 , 8-27 or 9-25 claim 1 , preferably 4-10 or 12-25 and/or an average molecular weight of 3500-6500 claim 1 , 3500-4500 or 4000-6000 dalton.5. The method of any one of the previous claims wherein the mixture prepared in step a) is a nonflowable mixture and/or wherein step a) ...

Food additive

The present invention relates to a food additive,, and more particularly to a food additive that provides antimicrobial properties, and extends shelf life while maintaining the flavor profile of the foodstuff. The food additive may include 10 to 50% by weight grapefruit and/or grapefruit seed extract, 20 to 50% by weight citrus fruit extract, and 5 to 20% by weight of one or more flavorants selected from the group consisting of cacao, pomegranate, hops, curry, coriander, nutmeg, lovage, fenugreek, olive, onion, garlic, oregano, cinnamon, rosemary, thyme, tarragon, lemon grass, cumin, and anise.

Edible Liquid Filled Polysaccharide Capsules

Edible capsules include a core surrounded by an encapsulating skin The core is liquid at 25° C. and includes an aqueous mixture of one or more carrageenans, one or more flavorants, and one or more food oils that in total constitute at least 0.5 wt % and at most 30 wt % of the core. The encapsulating skin includes an alginate crosslinked with one or more polyvalent cations, wherein the capsules are nonspherical and seamless.

Beverage and food

Provided are a beverage, food, and a food flavor composition which are characterized by containing 3,7-dimethyl-2-methylene-6-octen-1-ol or by having 3,7-dimethyl-2-methylene-6-octen-1-ol added thereto.

EUTECTIC EXTRACTION OF SOLIDS

The present in relates to methods and uses for preparing biological extracts using Deep Eutectic Solvents (DES) as hydrotropic agents, methods for purifying biological extracts formed using Deep Eutectic Solvents (DES) as hydrotropic agents, the biological extractions obtained using the methods and uses and the use of the biological extracts, such as in food-stuffs, flavours and fragrances, pharmaceuticals, cosmetics, nutraceuticals and supplements, such as food supplements and sports supplements. 1. A method for providing a solid biological extract comprising:i) mixing biological material with an extraction solution comprising water and a Deep Eutectic Solvent (DES);ii) removing any undissolved biological material from the solution obtained in (i);iii) obtaining a flocculate and/or precipitate by adding water to and/or cooling the solution obtained in step (ii);iv) collecting the resulting solid material obtained in step (iii) from the solution; andv) optionally drying the solid material obtained in step (iv).2. The method for providing the solid biological extract of :wherein the extraction solution of step i) is free of water.3. The method according to claim 1 , wherein the solid biological extract comprises at least 2% by weight of lipophilic claim 1 , hydrophobic claim 1 , oil soluble and/or non-water-soluble compounds.4. The method according to claim 3 , wherein the lipophilic claim 3 , hydrophobic claim 3 , oil soluble and/or non-water-soluble compounds comprise one or more of phenolic compounds including phenolic acids claim 3 , phenolic esters claim 3 , phenolic diterpenes claim 3 , flavonoids claim 3 , secoiridoids claim 3 , curcuminoids claim 3 , bixin claim 3 , capsaicinoids claim 3 , cannabinoids claim 3 , pyranoanthocyanins claim 3 , stilbenes claim 3 , phenolic alcohols claim 3 , phenolic lipids claim 3 , sylimarins claim 3 , alkaloids claim 3 , lipids claim 3 , phenylpropanoids claim 3 , coumarin claim 3 , organic acids claim 3 , terpenoids including ...

Neuroprotective Natural Extract from Passion Fruit

Methods for the treatment and prevention of neural cell and neuro-pathological disorders are provided, comprising contacting the neural cells, or administering to a subject in need thereof, botanical raw material (BRM) or an extract obtainable from passion fruits. Compositions, as well as a nutraceutical composition comprising the same are also provided.

TASTE-MODIFYING INGREDIENT

Use of 7-[4,5-dihydroxy-6-(hydroxymethyl)-3-(3,4,5-trihydroxy-6-methyloxan-2-yl)oxyoxan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl)chromen-4-one (rhoifolin) as a taste modifying ingredient in order to reduce bitterness and/or increase sweetness of a foodstuff or beverage. 1. A method of reducing bitterness of a foodstuff or beverage , the method comprising introducing a taste-modifying ingredient to a foodstuff or beverage in an amount effective to reduce a bitter taste , wherein the taste-modifying ingredient is 7-[4 ,5-dihydroxy-6-(hydroxymethyl)-3-(3 ,4 ,5-trihydroxy-6-methyloxan-2-yl)oxyoxan-2-yl]-oxy-5-hydroxy-2-(4-hydroxyphenyl)-chromen-4-one.2. The method of claim 1 , wherein the taste modifying ingredient is present in the foodstuff or beverage at a concentration ranging from 5 to 100 ppm.3. A method of enhancing sweetness of a foodstuff or beverage claim 1 , the method comprising introducing a taste-modifying ingredient to a foodstuff or beverage in an amount effective to enhance a sweet taste claim 1 , wherein the taste-modifying ingredient is 7-[4 claim 1 ,5-dihydroxy-6-(hydroxymethyl)-3-(3 claim 1 ,4 claim 1 ,5-trihydroxy-6-methyloxan-2-yl)oxyoxan-2-yl]-oxy-5-hydroxy-2-(4-hydroxyphenyl)-chromen-4-one.4. The method of claim 3 , wherein the taste modifying ingredient is present in the foodstuff or beverage at a concentration ranging from 5 to 100 ppm. The present application is a continuation of U.S. patent application Ser. No. 16/165,165, filed Oct. 19, 2018, which is a continuation of U.S. patent application Ser. No. 15/967,905, filed May 1, 2018, which is a continuation of U.S. patent application Ser. No. 14/901,389, filed Dec. 28, 2015, which is a United States national stage application of PCT Application No. PCT/EP2014/061417, filed Jun. 3, 2014, which claims the benefit of priority of U.S. Provisional Application No. 61/840,401, filed Jun. 27, 2013.The present invention relates to a taste-modifying ingredient. The invention further relates to the use of ...

FLAVOUR COMPOSITION

A storage-stable, flavour composition, wherein said composition comprises a plurality of particles dispersed in a non-aqueous dispersing medium, said particles consisting of a first particle population of encapsulated flavour oil, and a second particle population of micronized acidulant particles. 1. A storage-stable , flavour composition , wherein said composition comprises a plurality of particles dispersed in a dispersing medium , said particles consisting of a first particle population of encapsulated flavour oil , and a second particle population of micronized acidulant particles , and said dispersing medium consisting of an organic solvent selected from the group consisting of triacetin , triethyl citrate , propylene glycol , glycerin or ethanol; a surfactant; and a viscosifying agent , soluble in said organic solvent.2. The composition according to wherein the flavour is a citrus flavour.3. The composition according to wherein the flavour contains citral and/or limonene.4. The composition according to wherein the solvent is triacetin claim 1 , the viscosifying agent is methylcellulose claim 1 , and the surfactant is a polysorbate.5. A liquid water enhancer comprising a flavour composition as defined in .6. A food or beverage comprising a flavour composition as defined in .7. The food or beverage according to wherein the flavour is a citrus flavour.8. The food or beverage according to wherein the flavour contains citral and/or limonene.9. The food or beverage according to wherein the solvent is triacetin claim 6 , the viscosifying agent is methylcellulose claim 6 , and the surfactant is a polysorbate.10. The liquid water enhancer according to wherein the flavour is a citrus flavour.11. The liquid water enhancer according to wherein the flavour contains citral and/or limonene.12. The liquid water enhancer according to wherein the solvent is triacetin claim 5 , the viscosifying agent is methylcellulose claim 5 , and the surfactant is a polysorbate. The present ...

Garlic marinating process

A marinating process of garlic cloves, including: immersing the peeled garlic cloves in a receptacle with drinking water; during the step of immersing the garlic cloves in the drinking water, changing the drinking water, mixing the drinking water contained in the receptacle, blowing air in the receptacle and heating the drinking water to a temperature comprised between 45° and 50° C.; then letting the drinking water flow out of the receptacle, introducing a solution of drinking water, vinegar and anti-oxidants in the receptacle, letting the garlic cloves marinate in the solution and draining the garlic cloves in order to eliminate the solution.

Sweetness and Taste Improvement of Steviol Glycoside and Mogroside Sweeteners with Cyclamate

Consumables comprising cyclamate and a steviol glycoside sweetener or mogroside sweetener are provided herein, wherein cyclamate, when present in an amount at or below its sweetness recognition threshold concentration, enhances the sweetness of and, optionally, improves the sweetness profile the sweetener, thereby providing a consumable that tastes more like a sucrose-sweetened consumable. Methods of enhancing the sweetness of a consumable, methods of making a consumable taste more like a sucrose-sweetened consumable and methods of preparing consumables are also detailed herein. 1. A beverage with enhanced sweetness comprising (i) a steviol glycoside sweetener or mogroside sweetener and (ii) cyclamate , wherein cyclamate is present in a concentration below its sweetness recognition threshold.2. The beverage of claim 1 , wherein the sweetener is a steviol glycoside sweetener that comprises rebaudioside M in a purity of at least about 50%.3. The beverage of claim 2 , wherein the steviol glycoside sweetener is a steviol glycoside blend or Stevia extract.4. The beverage of claim 1 , wherein the steviol glycoside sweetener comprises at least one steviol glycoside in a sweetening amount claim 1 , wherein the at least one steviol glycoside is selected from the group consisting of rebaudioside M claim 1 , rebaudioside D claim 1 , rebaudioside A claim 1 , rebaudioside N claim 1 , rebaudioside O claim 1 , rebaudioside E claim 1 , steviolmonoside claim 1 , steviolbioside claim 1 , rubusoside claim 1 , dulcoside B claim 1 , dulcoside A claim 1 , rebaudioside B claim 1 , rebaudioside G claim 1 , stevioside claim 1 , rebaudioside C claim 1 , rebaudioside F claim 1 , rebaudioside I claim 1 , rebaudioside H claim 1 , rebaudioside L claim 1 , rebaudioside K claim 1 , rebaudioside J claim 1 , rebaudioside M2 claim 1 , rebaudioside D2 claim 1 , rebaudioside S claim 1 , rebaudioside T claim 1 , rebaudioside U claim 1 , rebaudioside V claim 1 , rebaudioside W claim 1 , rebaudioside Z1 ...

Dietary supplement derived from natural products by hot melt extrusion (hme) processing

The invention provides a composition rich in flavonoids based on natural extracts, comprising a flavonoid extract dispersed by melt mixing or extrusion and encapsulated in a polymer matrix. The invention is also a novel dietary supplement with the naturally occurring ingredient (−)-epicatechin, cacao extracted, that could potentially prevent or reduce the risk of Atherosclerotic pathology. The use of (−)-epicatechin is promising as a therapeutic agent due to its potential antioxidant activity and its diverse biological properties. (−)-Epicatechins are chemically unstable and extensively degraded in fluids of near neutral or greater pH, such as intestinal juice and bile. Current technologies used for taste masking and modified release as spray drying, liposome entrapment, co-crystallization, freeze drying, among others, suffer from numerous shortcomings, including poor repeatability and limitations on target delivery.

MANUFACTURING METHOD OF KIM-CHI FLAVORING SEASONING MIX

The present invention relates to a method for producing kimchi seasoning mix includes mixing the raw materials in the powder form and drying the raw materials with hot air, wherein the raw materials include red pepper powder, conventional seasoning, vegetable powder, yeast and vegetable lactic acid bacteria. Accordingly, the taste and aroma of kimchi can be felt without the process of preparing actual kimchi, such as soaking kimchi with pickled cabbage. In addition, as the process of soaking kimchi is omitted, the manufacturing process is greatly simplified. In other words, the time to soak kimchi is not only shortened, but the kimchi soup produced inevitably when actual kimchi is manufactured is omitted. 1. A method for manufacturing Kimchi seasoning mix comprises:mixing raw materials in powder form; anddrying the raw materials in hot air,wherein the raw materials include red pepper powder, conventional seasoning, vegetable powder, yeast and vegetable lactic acid bacteria.2. The method of claim 1 ,wherein the red pepper powder includes chungyang red pepper powder and Vietnamese red pepper powder3. The method of claim 1 ,wherein the conventional seasoning includes white sugar, natural salt, capsicum, citric acid, Disodium 5′-ribonucleotides and MSG.4. The method of claim 1 ,wherein the vegetable powder includes garlic powder, ginger powder, kelp powder, onion powder, green onion powder, shiitake mushroom powder, paprika color and pepper powder.5. The method of claim 1 , may further comprising:fermenting the mixed raw materials. This patent application claims priority under 35 U.S.C. § 119 to Korean Patent Application No. 10-2020-0006405, filed on Jan. 17, 2020, in the Korean Intellectual Property Office, the disclosure of which is incorporated by reference herein in its entirety.The present invention relates to a method for manufacturing a kimchi seasoning mix, and more particularly, to a method for manufacturing a kimchi seasoning mix that can provide a seasoning ...

PARTICULATE FLAVOURING COMPOSITION COMPRISING PLATED LACTATE PARTICLES

The present invention provides a particulate flavouring composition comprising at least 60 wt. % of plated lactate particles, the plated lactate particle comprising (i) a lactate particle containing calcium lactate and optionally edible acid; and (ii) a liquid flavouring that is absorbed onto the lactate particle; the plated lactate particle containing: 1. A particulate flavoring composition , comprising at least 60 wt. % of plated lactate particles , the plated lactate particle comprising (i) a lactate particle containing calcium lactate and optionally edible acid; and (ii) a liquid flavoring that is absorbed onto the lactate particle , the liquid flavoring being liquid at 20° C. and atmospheric pressure; the plated lactate particle comprising:25-99.5 wt. % calcium lactate;0-60 wt. % edible acid; and0.5-40 wt. % of the liquid flavoring; andwherein the combination of calcium lactate, edible acid and the liquid flavoring constitutes at least 90 wt. % of the plated lactate particle.2. The particulate flavoring composition according to claim 1 , wherein the combination of calcium lactate claim 1 , edible acid and the liquid flavoring constitutes at least 95 wt. % of the plated lactate particle.3. The particulate flavoring composition according to claim 1 , wherein the plated lactate particles have a volume weighted mean diameter in the range of 10-1000 μm.4. The particulate flavoring composition according to claim 3 , wherein the plated lactate particles have a volume weighted mean diameter in the range of 50-800 μm.5. The particulate flavoring composition according to claim 1 , wherein the plated lactate particle comprises 1-24.5 wt. % of a liquid solvent selected from water claim 1 , ethanol claim 1 , propylene glycol claim 1 , glycerol claim 1 , triglyceride oil claim 1 , diglyceride oil claim 1 , monoglyceride oil claim 1 , terpene and combinations thereof.6. The particulate flavoring composition according to claim 1 , wherein the lactate particle comprises:35-90 ...

COMPOSITION, ITS USE FOR THE PREPARATION OF SWEETENING SYRUPS AND BEVERAGES, AND PREPARATION OF BEVERAGES

A sweetening or sweetened composition includes sucrose, rubusoside or a rubusoside derivative, and a tannin which may be used in a process for preparing a beverage. Further disclosed is the use of the composition for sweetening beverages as well as for preparing a syrup as a precursor in the preparation of beverages and also as flavoring substance with modifying properties and for reducing the sucrose content in beverages without essentially exhibiting a reduced sweetness sensation. Also disclosed is the use of a combination comprising rubusoside or a rubusoside derivative and a tannin for shortening the lingering sweetness of artificial sweeteners and for shifting the onset of the temporal sweetness sensation of said artificial sweetener towards that of natural sugars. 1. A composition , comprising:a1) sucrose,b1) rubusoside and/or at least one rubusoside derivative, andc1) at least one tannin and/or a composition or an extract containing at least one tannin, in particular tannic acid and/or at least one tannic acid derivative and/or a composition or an extract containing tannic acid and/or at least one tannic acid derivative and/or gallic acid and/or at least one gallic acid derivative and/or a composition or an extract containing gallic acid and/or at least one gallic acid derivative and/or pyrogallic acid and/or at least one pyrogallic acid derivative and/or a composition or an extract containing pyrogallic acid and/or at least one pyrogallic acid derivative and/or ellagic acid and/or at least one ellagic acid derivative and/or a composition or an extract containing ellagic acid and/or at least one ellagic acid derivative.2. The composition according to claim 1 ,wherein said composition is a dry mixture.3. The composition according to claim 1 , comprising:a1) 30 to 120 g/l sucrose,b1) 30 to 450 mg/l rubusoside and/or at least one rubusoside derivative, 0.5 to 220 mg/l gallic acid and/or at least one gallic acid derivative and/or', '0.2 to 110 mg/l pyrogallic ...

PONZU SOY SAUCE SEASONING

An objective is to provide a ponzu soy sauce seasoning, in which the generation of hine-shu during preservation or deterioration smell due to heat sterilization is suppressed without using a special container, and even if the seasoning is heated, the full-bodied taste of the soy sauce is not lost but is retained. Thus, provided is a ponzu soy sauce seasoning comprising citrus juice, vinegar, and soy sauce, wherein the contents of components (a) to (e) in the seasoning are in the following ranges: (a) p-cymene: 0.0006 to 4.0 ppm, (b) potassium ions: 0.02% to 5.0% by mass, (c) sodium ions: 0.5% to 4.0% by mass, (d) acetic acid: 0.5% to 3.5% by mass, and (e) citric acid: 0.2% to 4.5% by mass. 1. A ponzu soy sauce seasoning comprising citrus juice , vinegar , and soy sauce , wherein the contents of components (a) to (e) in the seasoning are in the following ranges:(a) p-cymene: 0.0006 to 4.0 ppm,(b) potassium ions: 0.02% to 5.0% by mass,(c) sodium ions: 0.5% to 4.0% by mass,(d) acetic acid: 0.5% to 3.5% by mass, and(e) citric acid: 0.2% to 4.5% by mass.2. The ponzu soy sauce seasoning according to claim 1 , wherein the total content of potassium ions and sodium ions is 0.5% to 6.0% by mass claim 1 , and the mass ratio (K/N) between the content of potassium ions and the content of sodium ions is 0.03 to 0.5.3. The ponzu soy sauce seasoning according to claim 1 , wherein the concentration of dissociated acetic acid is 0.002% to 1.0% by mass.4. The ponzu soy sauce seasoning according to claim 1 , wherein the mass ratio (citric acid/acetic acid) between the content of citric acid and the content of acetic acid is 0.2 to 10.0.5. The ponzu soy sauce seasoning according to claim 1 , wherein the content of leucine is 0.03% to 0.5% by mass.6. The ponzu soy sauce seasoning according to claim 1 , which has a pH value of 1.9 to 4.5.7. A method for suppressing the hine-shu of a ponzu soy sauce seasoning comprising citrus juice claim 1 , vinegar claim 1 , and soy sauce claim 1 , ...

CITRUS FLAVOUR COMPOSITIONS, THEIR USE AND METHOD OF IMPROVING ORGANOLEPTIC PROPERTIES

A flavour composition is provided. The composition includes a characterizing citrus flavour and a taste modifying composition. The taste modifying composition includes at least two aliphatic amino acids; at least one additional amino acid selected from the group consisting of acidic, basic, aromatic, hydroxylic and mixtures thereof; at least one organic acid; at least one sugar and at least one mineral. 1. A flavour composition comprising:a characterizing citrus flavour; anda taste modifying composition including at least two aliphatic amino acids; at least one additional amino acid selected from the group consisting of acidic, basic, aromatic, hydroxylic amino acids and mixtures thereof at least one organic acid; at least one sugar and at least one mineral.2. The composition according to claim 1 , wherein the characterizing citrus flavour is selected from the genus citrus.3. The composition according to claim 2 , wherein the citrus flavour is selected from the group consisting of lemon claim 2 , lime claim 2 , orange claim 2 , tangerine claim 2 , grapefruit claim 2 , pomelo claim 2 , key lime claim 2 , kaffir lime claim 2 , clementine claim 2 , mandarine claim 2 , blood orange claim 2 , kumquat claim 2 , yuzu and mixtures thereof.4. The composition according to claim 1 , wherein the at least two aliphatic amino acids are selected from the group consisting of glycine claim 1 , alanine claim 1 , valine claim 1 , proline claim 1 , leucine claim 1 , isoleucine and mixtures thereof.5. The composition according to claim 1 , wherein the acidic amino acids are selected from the group consisting of aspartic acid claim 1 , glutamic acid and mixtures thereof.6. The composition according to claim 1 , wherein the basic amino acids are selected from the group consisting of histidine claim 1 , lysine claim 1 , arginine and mixtures thereof.7. The composition according to claim 1 , wherein the aromatic amino acids are selected from the group consisting of phenylalanine claim 1 , ...

FISH ODOR-FREE FISH OIL COMPOSITION AND PREPARATION METHOD THEREFOR

A fish odor-free fish oil composition includes a colloidal raw material and an oily raw material containing fish oil. A preparation method for the fish odor-free fish oil composition includes the following steps: (a) mixing and stirring the colloidal raw material with water and warming to 80 to 85° C., continuing for 5 to 30 minutes, then cooling to 48 to 53° C.; and (b) stirring the oily raw material containing fish oil and emulsifying in an emulsification tank jointly with the colloidal mixture formed in step (a). 1. A fish odor-free fish oil composition , comprising: a colloidal raw material and an oily raw material comprising fish oil.2. The fish odor-free fish oil composition according to claim 1 , wherein the colloidal raw material is in an amount of 5% to 9% by weight claim 1 , and the fish oil is in an amount of 5% to 20% by weight.3. The fish odor-free fish oil composition according to claim 1 , wherein the oily raw material further comprises a flavor in an amount of 0.5% to 5% by weight.4. The fish odor-free fish oil composition according to claim 1 , wherein the colloidal raw material comprises at least three components selected from the group consisting of: xanthan gum claim 1 , guar gum claim 1 , gelatin claim 1 , sodium caseinate claim 1 , arabic gum claim 1 , sodium alginate claim 1 , β-cyclodextrin claim 1 , sodium carboxymethyl cellulose claim 1 , Curdlan gum claim 1 , gelatinized starch claim 1 , starch acetate claim 1 , distarch phosphate claim 1 , phosphorylated distarch phosphate claim 1 , and methyl cellulose.5. The fish odor-free fish oil composition according to claim 3 , wherein the flavor is selected from the group consisting of: lemon claim 3 , mango claim 3 , peach claim 3 , orange claim 3 , passion fruit claim 3 , grapefruit claim 3 , and combinations thereof.6. The fish odor-free fish oil composition according to claim 1 , wherein the oily raw material further comprises an ingredient selected from the group consisting of: vitamin E ...

Preparation of solid capsules comprising flavours

Provided herein is a process for preparing a solid particle comprising: preparing an emulsion comprising: from 0.01 to 0.24%, by weight, of the final weight of the solid particle, of a saponin; from 5 to 55%, by weight, of the total weight of the emulsion, a water soluble biopolymer having a molecular weight below 100 KDa; from 5 to 60%, by weight, of the final weight of the solid particle, a flavor or fragrance comprising from about 50% to about 95% of limonene; from about 5% to about 50%, by weight, of the final weight of the solid particle an alcohol; and from about 15% up to about 80% of water; the percentages being defined by weight; 1. spray-drying the emulsion obtained in step 1) so as to obtain solid capsules; 2. the solid capsule in which the droplet size measured by Diffusion Light Scattering is characterized by a characteristic diameter D 90 (90% of the population) equal or below 14 micrometers; 3. and in which the alcohol is aliphatic saturated or unsaturated (from C 6 to C 12 ) pure or in mixture with log P ranging from 1.8 to 4.8 as calculated by the Suzuki method; or cyclic (i.e. phenol, vanillin . . . ); in the flavor or fragrance that will be used as a co-surfactant in conjunction with the natural extract comprising saponins when the concentration of the solid extract of saponin is equal or lower than 0.06% w/w to guaranty a droplet size below the limit according to 3) even under reduced quantity of surfactant. e) An α value as calculated by the model that is between 2,500 and 10,250 cm 2 /g.

PRODUCE OIL EXTRACTION

An oil recovery extraction system includes a feeding and weighing system to weigh fruit and feed the fruit to an oil recovery extractor; extraction rollers that perforate a surface of the fruit to allow oil to flow out from the surface into the emulsion extractor reservoir; and a fruit washing system to spray the fruit with potable water to wash oil remaining on the fruit after the fruit has left the oil emulsion extractor reservoir; wherein an oil-water emulsion from the oil emulsion extractor and an oil-water emulsion from the fruit washing system are combined into an oil-emulsion; and a process control system to measure and control operational parameters of the machine, including calculating a setpoint feed flow of the fruit, then measuring and controlling the feed flow of fruit based on the setpoint, and further calculating a setpoint flow of potable water, heavy phase, then measuring and controlling the flows. 1. An oil extraction system , comprising:a feeding and weighing system configured to weigh and feed fruit to an oil recovery extractor;the oil recovery extractor comprises a plurality of extraction rollers inside an oil recovery extractor reservoir, wherein the extraction rollers perforate fruit peel oil cells under water or a heavy phase to drain oil from the oil cells; anda fruit washing system configured to spray the fruit with potable water to wash oil remaining on the perforated fruit peel after the fruit has left the oil recovery extractor and collect the oil;wherein an oil-water emulsion from the oil recovery extractor and an oil-water emulsion from the fruit washing system are combined into an oil-emulsion inside an oil emulsion tank to produce a product having an oil percent that is an ideal concentration to maximize the oil recovery yield in a centrifuge; anda process control system configured to control the capacity according to fruit conditions and default values for non-inputted parameters or according to production request and to measure and ...

Compositions having an oil-in-water dispersion of submicron particles to enhance foods and beverages

A composition having an oil-in-water dispersion with enhanced stability is provided. The oil-in-water dispersion has particles of a hydrophobic agent with an average particle size between about 100 to about 999 nm, where the distribution of particle sizes are a monodispersity about the average particle size, and the negative charge on the particles generates a force of repulsion that exceeds the force of coalescence among the particles of the hydrophobic agent in the oil-in-water dispersion. A method for applying the composition to a food and/or beverage is also provided. The submicron average particle size, dispersity, and force of repulsion of the particles in the dispersion increase the extent of penetration and accelerate diffusion of the particles of the hydrophobic agent throughout a water phase of a food or beverage, to enhance the physical, chemical, nutritional and/or sensory properties of the food or beverage, and to prevent freezer burn.

METHODS FOR PRODUCTION OF OXYGENATED TERPENES

The present disclosure relates to methods for producing oxygenated terpenoids, and preparation of compositions and formulations thereof. Polynucleotides, derivative enzymes, and host cells for use in such methods are also provided. 1182-. (canceled)183. A method of making a formulation comprising nootkatone , α-nootkatol , and β-nootkatol , the method comprising:{'i': 'Stevia rebaudiana', 'contacting valencene with Kaurene Oxidase (SrKO) or an SrKO derivative having valencene oxidizing activity in an in vitro or in vivo system to produce an oxygenated product comprising nootkatone, α-nootkatol, and β-nootkatol.'}184. The method of claim 183 , further comprising processing the oxygenated product by fractional distillation to yield two or more fractions of the oxygenated product.185. The method of claim 184 , further comprising blending the two or more fractions of the oxygenated product.186. The method of claim 183 , further comprising adding an unoxygenated product to the oxygenated product claim 183 , one or more fractions of the oxygenated product claim 183 , or the formulation.187. The method of claim 183 , wherein the nootkatone is present in the formulation in an amount ranging from about 55% to about 60% (w/w) claim 183 , the a-nootkatol is present in the formulation in an amount ranging from about 20% to about 25% (w/w) claim 183 , and the β-nootkatol is present in the formulation an amount ranging from about 5% to about 10% (w/w).188. The method of claim 186 , wherein the unoxygenated product comprises valencene.189. The method of claim 188 , wherein the valencene is present in the formulation in an amount ranging from about 5% to about 10% (w/w). This application is a divisional of U.S. patent application Ser. No. 15/505,022, filed Feb. 17, 2017, which is a United States National Stage Application of International Application No. PCT/US/2015/046421, filed Aug. 21, 2015, which claims the benefit of, and priority to, United States Provisional Application No. ...

Granules comprising an active substance

The present invention relates to granules comprising an active substance, obtained by spray-drying an emulsion comprising said active substance, solid particles, water and a water-soluble biopolymer having a molecular weight below 100 KDa. The invention further relates to a process for obtaining such granules and to products containing them.

Cold Prepared Gel and Method for Making Same

A gel comprising water, pectin having a DE from about 62 to 75, soluble saccharide or sugar alcohol solids present in an amount from about 44 to 60% by weight of the gel, and a pH reducing agent for reducing the pH of the gel from a level from about 2 to 3. A method for making the gel without heating or cooling is also disclosed.

Flavor Enhancement System

The disclosure provides a system for enhancing the flavor of a consumable. 1. A system for enhancing the flavor of a consumable , the system comprising:a label comprising opposing first and second surfaces;a flavoring substance disposed on at least a portion of the first surface;a first pull-tab removably affixed to the first surface of the label and covering the flavoring substance in its entirety; andan adhesive on at least a portion of the second surface.2. The system of claim 1 , wherein the adhesive is adapted to fixedly secure the second surface of the label to at least a portion of one of an outside surface of a container of the consumable and a skin.3. The system of claim 2 , comprising a second pull-tab removably affixed to the second surface of the label and covering the adhesive in its entirety.4. The system of claim 1 , wherein the flavoring substance comprises one or more of salts claim 1 , spices claim 1 , citrus flavors claim 1 , fruit flavors claim 1 , and desert flavors.5. The system of claim 1 , wherein the flavoring substance comprises one or more of a liquid and a solid.6. The system of claim 1 , wherein the first pull-tab is water-proof and tamper-proof.7. The system of claim 1 , wherein both the label and the first pull-tab are elastic.8. The system of claim 7 , wherein the second surface is devoid of the adhesive and is configured for grasping at least a portion of an outside surface of a container of the consumable.9. The system of claim 1 , wherein the second surface is devoid of the adhesive and the label is composed of a heat-shrink material10. A system for enhancing the flavor of a consumable claim 1 , the system comprising:an adhesive disposed on at least a portion of an outside surface of a container of the consumable;a flavoring substance disposed on at least a portion of the adhesive; anda pull-tab removably affixed to the outside surface of the container and covering the flavoring substance in its entirety.11. The system of claim 10 ...

SEASONING BLENDS BY COLOR

A seasoning blend is provided that includes ingredients derived from any combination of a fruit, vegetable and herb/spice. The ingredients themselves or the food source from which the ingredients are derived may further be of the same or complementary color. A method for providing cooking instructions that refer to the seasoning blends by the color of the seasoning blend is also provided. 1. A seasoning blend for flavoring food products , where the seasoning blend comprises a combination of ingredients derived from at least two of the following food groups: fruit , vegetable and herb/spice.2. The seasoning blend of claim 1 , where all the ingredients are exclusively derived from at least one fruit claim 1 , at least one vegetable and at least one herb/spice.3. The seasoning blend of claim 1 , where the seasoning blend is infused with a consumable liquid.4. The seasoning blend of claim 3 , where the consumable liquid is agave or oil.5. The seasoning blend of claim 2 , where the seasoning blend comprises of 15-35% fruit claim 2 , 5-25% vegetable claim 2 , and 40-50% herb/spice.6. The seasoning blend of claim 2 , where the seasoning blend comprises of 15-45% fruit claim 2 , 50-80% vegetable claim 2 , and 35-60% herb/spice.7. The seasoning blend of claim 2 , where the seasoning blend comprises of 30-40% fruit claim 2 , 30-40% vegetable claim 2 , and 30-40% herb/spice.8. The seasoning blend of claim 3 , where THC or CBD oil is added to the seasoning blend infused with a consumable liquid.9. The seasoning blend of claim 5 , where the at least one fruit is selected from a group consisting of: Banana claim 5 , Lime claim 5 , Kiwi claim 5 , Lemon claim 5 , Orange claim 5 , Raspberry claim 5 , Vanilla claim 5 , Watermelon claim 5 , Elderberry claim 5 , Acai claim 5 , Butterfly Pea claim 5 , Blackberry claim 5 , Cherry claim 5 , Apple claim 5 , Strawberry claim 5 , Grape claim 5 , Juniper Berry claim 5 , Pineapple claim 5 , Peach claim 5 , Avocado claim 5 , Mango claim 5 , ...

DIETARY SUPPLEMENT DERIVED FROM NATURAL PRODCUTS BY HOT MELT EXTRUSION (HME) PROCESSING

The invention provides a composition rich in flavonoids based on natural extracts, comprising a flavonoid extract dispersed by melt mixing or extrusion and encapsulated in a polymer matrix. The invention is also a novel dietary supplement with the naturally occurring ingredient (−)-epicatechin, cacao extracted, that could potentially prevent or reduce the risk of Atherosclerotic pathology. The use of (−)-epicatechin is promising as a therapeutic agent due to its potential antioxidant activity and its diverse biological properties. (−)-Epicatechins are chemically unstable and extensively degraded in fluids of near neutral or greater pH, such as intestinal juice and bile. Current technologies used for taste masking and modified release as spray drying, liposome entrapment, co-crystallization, freeze drying, among others, suffer from numerous shortcomings, including poor repeatability and limitations on target delivery. 1. A composition rich in flavonoids based on natural extracts , comprising a flavonoid extract dispersed by melt mixing or extrusion and encapsulated in a polymer matrix.2Vitis viniferaPersea americanaAllium cepaAllium sativumVaccinium oxycoccosVaccinium macrocarponNasturtium OfficinalePetroselinum crispumVitis viniferaCitrus reticulate, Citrus sinensis, Citrus limonCitrus paradise, Olea europaeaGarnicia mangostanaGarciniaG. cambogia, G. kola, G. madruno. The composition of claim 1 , wherein said extract is at least one from the group consisting of cocoa extract claim 1 , cacao extract claim 1 , tea extract claim 1 , seeds and skin extract claim 1 , leaves claim 1 , peel and seed extract claim 1 , extract claim 1 , extract claim 1 , and extract claim 1 , extract claim 1 , extract claim 1 , fruit and red wine extract claim 1 , and leaves and fruits extract claim 1 , extract claim 1 , species extract selected from the group consisting of claim 1 , and mixtures thereof.3. The composition of claim 1 , wherein said polymer matrix is selected from the group ...

CLEAN LABEL SHELF-STABLE FLAVOR DELIVERY SYSTEMS

Described herein are particles including flavors having an improved shelf life. Also described herein are methods to produce the particles. Additionally, described herein are beverages, sweet goods, and savory applications containing the particles. 1. A composition , wherein the composition is a solid , the composition comprising:a. a biopolymer selected from the group consisting of: a starch, a natural gum derived from a botanical source, a natural gum derived from seaweed, a natural gum derived from bacterial fermentation; a protein derived from plants, and a polysaccharide derived from plants; and i. at least one stabilizer, and', wherein the hedonic component comprises from 10% to 30% of the composition,', 'wherein the at least one stabilizer comprises from 4.5% to 27% of the composition, and', 'wherein the biopolymer comprises from 49% to 85.5% of the composition., 'ii. a hedonic component,'}], 'b. a flavor, comprising2. The composition of claim 1 , wherein the natural gum derived from a botanical source is selected from the group consisting of: gum arabic claim 1 , gum ghatti claim 1 , gum tragacanth claim 1 , Karaya gum claim 1 , inulin claim 1 , and combinations thereof.3. The composition according to claim 1 , wherein the composition is free from maltodextrin and/or modified starch.4. The composition according to claim 1 , wherein the at least one stabilizer is selected from the group consisting of: a plant extract claim 1 , an organic acid claim 1 , an organic acid salt claim 1 , a sugar claim 1 , honey claim 1 , and combinations thereof.5. The composition according to claim 4 , wherein the plant extract is a dried plant extract.6. The composition according to claim 4 , wherein the at least one stabilizer is a plant extract comprising a mixture of monosaccharides claim 4 , disaccharides claim 4 , and optionally organic acids.7. The composition according to claim 4 , wherein the at least one stabilizer is a plant extract comprising a mixture of ...

Beverage containing lemon juice

Provided is a lemon juice-containing beverage which gives a fresh sensation typical of lemon regardless of its low fruit juice content. One ppb or more of at least one phenylpropene selected from the group consisting of safrole, methyleugenol, and myristicin is incorporated in a lemon juice-containing beverage having a fruit juice content of not less than 1% and not more than 30% and comprising at least one aroma component selected from the group consisting of linalool, nonanal, and decanal.

METHODS FOR PRODUCTION OF OXYGENATED TERPENES

The present disclosure relates to methods for producing oxygenated terpenoids, and preparation of compositions and formulations thereof. Polynucleotides, derivative enzymes, and host cells for use in such methods are also provided. 1165-. (canceled)166. A formulation comprising nootkatone , α-nootkatol , and β-nootkatol , wherein the nootkatone is present in an amount ranging from about 55% to about 60% (w/w) , the α-nootkatol is present in an amount ranging from about 20% to about 25% (w/w) , and the β-nootkatol is present in an amount ranging from about 5% to about 10% (w/w).167. The formulation of claim 166 , wherein at least one of the nootkatone claim 166 , the α-nootkatol claim 166 , and the β-nootkatol claim 166 , is produced using a biosynthetic process.168. The formulation of claim 166 , wherein the nootkatone claim 166 , the α-nootkatol claim 166 , and the β-nootkatol claim 166 , are produced using at least one biosynthetic process.169. The formulation of claim 166 , further comprising valencene.170. The formulation of claim 169 , wherein the valencene is present in an amount ranging from about 5% to about 10% (w/w).171. The formulation of claim 169 , wherein at least one of the nootkatone claim 169 , the α-nootkatol claim 169 , the β-nootkatol claim 169 , and the valencene is produced using a biosynthetic process.172. The formulation of claim 166 , wherein the formulation is a natural flavor formulation.173. The formulation of claim 166 , further comprising one or more non-sesquiterpene components or sesquiterpene components.174. (canceled)175. The formulation of claim 166 , further comprising at least one component selected from Table 8A claim 166 , Table 8B claim 166 , and Table 9.176. The formulation of claim 173 , wherein the one or more non-sesquiterpene components or sesquiterpene components is selected from Table 8A claim 173 , Table 8B claim 173 , and Table 9.177. The formulation of claim 169 , wherein the nootkatone claim 169 , the α-nootkatol ...

Formulation and Method of Use

Provided is an orally administrable formulation comprising a flavour oil that includes menthol and/or limonene and an edible oil, in which both the flavour oil and the edible oil possess anti-inflammatory properties. Methods of using the aforementioned orally administrable formulation for decreasing and/or preventing an increase in body fat and/or body weight and the prevention and/or treatment of an inflammatory disease, disorder or condition, including obesity, asthma and inflammatory bowel disease, are also provided. Also provided are methods of producing the aforementioned orally administrable formulation.

Flavor deterioration inhibitor and inhibitor for the generation of citral deterioration smell

A flavor deterioration inhibitor which comprises an extract obtained by extracting Angelica keiskei , avocado, Cassia tora, Plantago asiatica L , hawthorn, fermented tea leaves or semi-fermented tea leaves with water, an organic polar solvent or a mixture thereof; and a deterioration smell inhibitor for citral or a citral-containing product. By adding the above flavor deterioration inhibitor to foods, drinks or oral care products, it is possible to inhibit the deterioration of a flavor which is easily affected by light, heat, oxygen and so on. In particular, a remarkable inhibitory effect can be achieved on deterioration due to light. By blending the above deterioration smell inhibitor with ctiral or a citral-containing product, the generation of the deterioration smell (caused by p-cresol and p-methylacetophenone) due to the passage of time or heating can be effectively inhibited.

FLAVOR COMPOSITIONS FOR BEVERAGE AND PERSONAL CARE APPLICATIONS

The present invention relates to a composition comprising a surfactant system comprising lysolecithin and lecithin, or lysolecithin and sugar ester, a non-polar phase comprising a flavor oil, and a polar phase comprising at least one polar non-aqueous solvent, wherein the flavor oil is present in an amount of at least 10 wt. %, based on the total amount of the composition, and wherein lysolecithin is present in an amount of at least 10 wt. %, based on the total amount of the composition. The invention further relates to a method for the preparation of the inventive composition, as well as to the use of the inventive composition for the preparation of a flavored beverage or personal care product. Moreover, the invention concerns a beverage or personal care product comprising the inventive composition. 1. A composition comprisinga surfactant system comprising lysolecithin and lecithin, or lysolecithin and sugar ester,a non-polar phase comprising a flavor oil,a polar phase comprising at least one polar non-aqueous solvent; wherein the flavor oil is present in an amount of at least 10 wt. %, based on the total amount of the composition, and wherein lysolecithin is present in an amount of at least 10 wt. %, based on the total amount of the composition.2. The composition according to claim 1 , wherein the composition is an emulsion.3. The composition according to claim 1 , wherein the mass ratio of lysolecithin and lecithin is between 20:0 to 1:5.4. The composition according to claim 1 , wherein the mass ratio of lysolecithin and sugar ester is between 20:0 to 1:5.5. The composition according to claim 1 , wherein the polar phase further comprises water.6. The composition according to claim 1 , wherein the polar non-aqueous solvent is selected from the group consisting of glycerol claim 1 , propylene glycol claim 1 , benzylic alcohol claim 1 , ethanol claim 1 , propanol claim 1 , isopropanol claim 1 , 1 claim 1 ,3-propanediol claim 1 , butanol claim 1 , butylene glycol ...

Distillation process

香味变质抑制剂和柠檬醛变质气味生成抑制剂

由用水或极性有机溶剂或它们的混合物提取当归、鳄梨、决明、车前草、山楂、发酵茶叶或半发酵茶叶得到的提取物构成的香味变质抑制剂或者柠檬醛或含柠檬醛制品的变质气味抑制剂。通过将本发明的香味变质抑制剂添加到饮食品或口腔卫生制品中，对于容易受光、热、氧等影响的制品抑制其香味变质。特别是对光显示显著的变质抑制效果。另外，通过将本发明的变质气味生成抑制剂用于柠檬醛或含柠檬醛制品中，可以有效抑制随时间变化或加热导致的来源于柠檬醛的变质气味(对甲酚和对甲基苯乙酮)。

Вкусомодифицирующий ингредиент

А 2016102529 ко РОССИЙСКАЯ ФЕДЕРАЦИЯ 19 11] заза зао а 13 7 ВУ‘? 2045 102 520 А (50) МПК А23Г 260 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (21)(22) Заявка: 2016102529, 03.06.2014 (71) Заявитель(и): ФИРМЕНИЩ СА (СН) Приоритет(ы): (30) Конвенционный приоритет: (72) Автор(ы): 27.06.2013 05 61/840,401 ЖЕЛЕН Жан-Люк (СН), ДЕЛАТР Максим (СН) (43) Дата публикации заявки: 01.08.2017 Бюл. № 22 (85) Дата начала рассмотрения заявки РСТ на национальной фазе: 27.01.2016 (86) Заявка РСТ: ЕР 2014/061417 (03.06.2014) (87) Публикация заявки РСТ: УГО 2014/206690 (31.12.2014) Адрес для переписки: 109012, Москва, ул. Ильинка, 5/2, ООО "Союзпатент" (54) ВКУСОМОДИФИЦИРУЮЩИЙ ИНГРЕДИЕНТ (57) Формула изобретения 1. Применение 7-[4,5-дигидрокси-6-(гидроксиметил)-3-(3,4,5-тригидрокси-6- метилоксан-2-ил)оксиоксан-2-ил|окси-5-гидрокси-2-(4-гидроксифенил)хромен-4-она в качестве вкусомодифицирующего ингредиента. 2. Применение по п. 1, при котором модификация вкуса включает уменьшение горечи. 3. Применение по п. 1 или 2, при котором модификация вкуса включает усиление сладкого вкуса. 4. Применение по п. 1 или 2, при котором вкусомодифицирующий ингредиент присутствует в количестве от 5 до 300 м.д. 5. Применение по п. 3, при котором вкусомодифицирующий ингредиент присутствует в количестве от 5 до 300 м.д.. 6. Применение по пи. 1. 2 или 5, при котором вкусомодифицирующий ингредиент присутствует в количестве от 5 до 100 м.д. 7. Применение по п. 3, при котором вкусомодифицирующий ингредиент присутствует в количестве от 5 до 100 м.д. $ Применение по п. 4, при котором вкусомодифицирующий ингредиент присутствует в количестве от 5 до 100 м.д. 9. Вкусомодифицирующая композиция, содержащая от 5 до 100 м.д. 7-[4,5-дигидрокси- 6-(гидроксиметил)-3-(3,4,5-тригидрокси-6-метилоксан-2-ил)оксиоксан-2-ил]окси-5- гидрокси-2-(4-гидроксифенил)хромен-4-она. Стр.: 1 па 696019 10Сс У А 2016102529 ко 10. Способ уменьшения или маскировки горечи пищевого продукта или напитка и ...

Taste-modifying ingredient

FIELD: food industry. SUBSTANCE: invention relates to the food industry, specifically to the use of 7-[4,5-dihydroxy-6-(hydroxymethyl)-3-(3,4,5-trihydroxy-6-methyloxan-2-yl)oxyoxan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl)chromen-4-one (rhoifolin) as a taste-modifying ingredient and to a method for reducing the bitterness or masking the bitterness of a food product or beverage and/or enhancing the sweet taste of a food product or drink by adding from 5 to 100 ppm of the above-mentioned compound. EFFECT: method for reducing or masking the bitter taste of a food product or beverage is provided. 9 cl, 4 tbl, 2 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 652 131 C2 (51) МПК A23L 27/10 (2016.01) A23L 27/12 (2016.01) A23L 2/56 (2006.01) A23L 2/60 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК A23L 27/10 (2006.01); A23L 27/12 (2006.01); A23L 2/56 (2006.01); A23L 2/60 (2006.01) (21)(22) Заявка: 2016102529, 03.06.2014 (24) Дата начала отсчета срока действия патента: (73) Патентообладатель(и): ФИРМЕНИШ СА (CH) Дата регистрации: 25.04.2018 0008053014 B2, 08.11.2011. EP 1782701 A1, 09.05.2007. 27.06.2013 US 61/840,401 (43) Дата публикации заявки: 01.08.2017 Бюл. № 22 (45) Опубликовано: 25.04.2018 Бюл. № 12 (85) Дата начала рассмотрения заявки PCT на национальной фазе: 27.01.2016 2 6 5 2 1 3 1 (56) Список документов, цитированных в отчете о поиске: JP 2007300821 A, 22.11.2007. US Приоритет(ы): (30) Конвенционный приоритет: R U 03.06.2014 (72) Автор(ы): ЖЕЛЕН Жан-Люк (CH), ДЕЛАТР Максим (CH) EP 2014/061417 (03.06.2014) C 2 C 2 (86) Заявка PCT: (87) Публикация заявки PCT: R U 2 6 5 2 1 3 1 WO 2014/206690 (31.12.2014) Адрес для переписки: 109012, Москва, ул. Ильинка, 5/2, ООО "Союзпатент" (54) ВКУСОМОДИФИЦИРУЮЩИЙ ИНГРЕДИЕНТ (57) Реферат: Изобретение относится к пищевой уменьшения горечи или маскировки горечи промышленности, а именно к применению 7-[4,5пищевого продукта или напитка и/или усиления дигидрокси-6-(гидроксиметил)- ...

一种胡柚皮中活性物质的提取及废渣综合利用的加工工艺

本发明涉及胡柚加工技术领域，尤其是一种胡柚皮中活性物质的提取及废渣综合利用的加工工艺，其步骤为：对成熟胡柚进行原料选择；对原料进行处理；在处理好的原料中加入水和配料，进行蒸汽加热，并进行提取液加工提取和油水混合液的提取；对提取液进行过滤分离；将分离出来的油水混合液进行油水分离得到粗精油和纯露；粗精油进行精制得到胡柚皮精油，然后对胡柚皮精油灌装，纯露通过过滤脱气后进行灌装；将分离出来的胡柚皮黄酮粗提液进行浓缩得到浸膏，本发明充分利用胡柚果皮中的生物活性物质，而且工艺操作方便、生产效率高。

Perfume compositions for deodorizing tobacco, tobacco deodorizing agents and cigarette and tobacco packages with little side smoke flow odor

本发明涉及烟草臭气消臭组合物，其中含有柑桔橙精油或实质上除去萜烃的柑桔橙精油级分。

Composition for removing hangover and improving liver function

The present invention relates to a composition for curing hangover and improving liver function, which can be used for treating and preventing hangover, comprising: 8.0-12.0 wt% of Protaetia brevitarsis larva powder; 65.0-80.0 wt% of plant mixed powder; 8.0-12.0 wt% of corn starch; 3.0-5.0 wt% of wild flower honey; 0.9-1.2 wt% of a tangerine flavor mixing agent; 0.9-1.1 wt% of a peppermint flavor mixing agent; 0.9-1.1 wt% of a Protaetia brevitarsis larva enzyme treated composite composition; and 0.4-0.6 wt% of calamansi concentrated powder. The composition according to the present invention has an effect of controlling blood alcohol concentration by assisting alcohol decomposition enzyme activity, has an excellent effect of protecting liver cells through a strong antioxidant action, and has an effect of recovering fatigue after drinking, thereby being expected to help to improve health of modern people who have frequent get-togethers.

Granular fragrance and method for producing the same

【要約】 【課題】望むときには香気が速やかに発現される顆粒状 香料を得ること。しかも、その特性を有すると共に、香 気の保存安定性が良い顆粒状香料を得ること。さらに は、形状が崩れにくい顆粒状香料であって、当該顆粒状 香料自体あるいはその顆粒状香料を含む飲食品の輸送時 等においても形状が崩れにくい顆粒状香料を得ること。 該調製された顆粒状香料の水分含量は10重量％以下であ り、強度は1N/mm 2 〜50N/mm 2 である。 【解決する手段】香料と賦形剤を含む原材料から調製さ れた粉末香料を自然落下させた後に水平スクリュー移動 させて押圧処理された粉末香料を得、次いで押圧処理さ れた粉末香料をローラーで圧縮して部分的に溶融状態の 板状物を得、該板状物を冷却した後、粉砕・造粒して顆 粒状香料を得た。 An object of the present invention is to obtain a granular fragrance which can quickly develop an aroma when desired. Moreover, to obtain a granular fragrance having the characteristics and good storage stability of aroma. Furthermore, to obtain a granular fragrance which is hard to lose its shape, and which is hard to lose its shape even when transporting the granular fragrance itself or a food or beverage containing the granular fragrance. The moisture content of the granular perfume that is the preparation is 10 wt% or less, strength is 1N / mm 2 ~50N / mm 2 . SOLUTION: The powdered fragrance prepared from the raw material containing the fragrance and the excipient is naturally dropped and then moved horizontally to obtain a pressed powdered fragrance, and then the pressed powdered fragrance is compressed by a roller. Thus, a plate-like material in a partially molten state was obtained, and after cooling the plate-like material, pulverization and granulation were performed to obtain a granular flavor.

Ligustric acid and its derivatives for enhancing sweetness

本发明提供了女贞甙酸或其衍生物用于增强甜味改性剂的甜度以及用于减少消费品中甜味改性剂的用量的用途。

Korean hot pepper paste of citrus fruits comprising concentration liquid of citrus fruits and preparation method of thereof

본 발명은 감귤농축액을 포함하는 감귤고추장 및 이의 제조방법에 관한 것으로 보다 상세하게는 종래의 고추장에 감귤농축액을 포함하도록 하여 전통의 재래식 고추장 맛을 그대로 보유하면서도 감귤이 지니고 있는 플라보노이드류와 베타카로틴과 같은 생리활성물질들이 함유된 감귤농축액을 포함하는 감귤고추장 및 이의 제조방법에 관한 것이다. The present invention relates to a citrus red pepper paste containing a citrus concentrate and a manufacturing method thereof, and more specifically, to include a citrus concentrate in a conventional gochujang, while maintaining the traditional flavor of traditional gochujang as it is, while having citrus flavonoids and beta-carotene; It relates to a citrus red pepper paste and a method for preparing the same, including a citrus concentrate containing the same bioactive substances. 고추장, 감귤농축액 Gochujang, citrus concentrate

Complexes with inclusion of cyclodextrin and methods of their obtaining

FIELD: chemistry. SUBSTANCE: method of obtaining complex with inclusion of cyclodextrin can include dry mixing of cyclodextrin and hydrocolloid for formation of dry mixture and mixing solvent and guest with dry mixture for formation of complex with inclusion of cyclodextrin. In some versions of realisation method of obtaining complex with inclusion of cyclodextrin can include mixing of cyclodextrin and hydrocolloid for formation of first mixture, mixing of first mixture with solvent for formation of second mixture and mixing of quest with second mixture for formation of third mixture. EFFECT: elaboration of efficient method of obtaining complex with inclusion of cyclodextrin. 41 cl, 17 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) 2 362 785 (13) C2 (51) МПК C08B 37/16 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ, ПАТЕНТАМ И ТОВАРНЫМ ЗНАКАМ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (21), (22) Заявка: 2007115893/04, 01.11.2004 (24) Дата начала отсчета срока действия патента: 01.11.2004 (72) Автор(ы): СТРАССБУРГЕР Кеннет Дж. (US), МАЗУАЕ Жак (FR) (43) Дата публикации заявки: 10.11.2008 2 3 6 2 7 8 5 (45) Опубликовано: 27.07.2009 Бюл. № 21 (56) Список документов, цитированных в отчете о поиске: US 6255502 B1, 03.07.2001. US 6592910 B1, 15.07.2003. RU 2143896 C1, 10.01.2000. RU 2164418 C2, 27.03.2001. 2 3 6 2 7 8 5 R U (86) Заявка PCT: US 2004/036270 (01.11.2004) C 2 C 2 (85) Дата перевода заявки PCT на национальную фазу: 27.04.2007 (87) Публикация PCT: WO 2006/036159 (06.04.2006) Адрес для переписки: 129090, Москва, ул. Б.Спасская, 25, стр.3, ООО "Юридическая фирма Городисский и Партнеры", пат.пов. Е.Е.Назиной (54) КОМПЛЕКСЫ С ВКЛЮЧЕНИЕМ ЦИКЛОДЕКСТРИНА И СПОСОБЫ ИХ ПОЛУЧЕНИЯ (57) Реферат: Способ получения комплекса с включением циклодекстрина может включать сухое смешивание циклодекстрина и гидроколлоида для образования сухой смеси и смешивание растворителя и гостя с сухой смесью для образования комплекса с включением циклодекстрина. В некоторых вариантах ...

TASTE MODIFICATION

РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2017 145 920 A (51) МПК A23L 2/56 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (21)(22) Заявка: 2017145920, 03.06.2014 (71) Заявитель(и): ФИРМЕНИШ СА (CH) Приоритет(ы): (30) Конвенционный приоритет: (72) Автор(ы): ЖЕЛЕН Жан-Люк (CH), ДЕЛАТР Максим (CH) (43) Дата публикации заявки: 19.02.2019 Бюл. № R U 27.06.2013 US 61/840,401 (62) Номер и дата подачи первоначальной заявки, из которой данная заявка выделена: 2016102529 26.01.2016 05 (57) Формула изобретения Вкусомодифицирующая композиция, содержащая от 5 до 100 м.д. 7-[4,5-дигидрокси6-(гидроксиметил)-3-(3,4,5-тригидрокси-6-метилоксан-2-ил)оксиоксан-2-ил]окси-5гидрокси-2-(4-гидроксифенил)хромен-4-она. R U A 2 0 1 7 1 4 5 9 2 0 A (54) ВКУСОМОДИФИЦИРУЮЩАЯ КОМПОЗИЦИЯ 2 0 1 7 1 4 5 9 2 0 Адрес для переписки: 109012, Москва, ул. Ильинка, 5/2, ООО "Союзпатент" Стр.: 1

Process for the preparation of a flavoring concentrate

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.

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

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.

Method for obtaining aromatics

The invention relates to a method for obtaining aromatics.

Edible liquid-filled polysaccharide capsule

可食用胶囊，包括芯体和包裹芯体的包囊皮。芯体在25℃下是液体，包含一种或多种角叉菜胶、一种或多种食用香料以及一种或多种食用油的水性混合物，该食用油总共的组成为芯体的至少0.5重量％且至多30重量％。包囊皮包括与一种或多种多价阳离子交联的藻酸盐，其中所述胶囊为非球形且无缝。

Anti-aging composition and preparation method thereof

本发明提供了一种抗衰老组合物及其制备方法，其按重量份计，包括鱼胶原蛋白肽80～100份、黑果腺肋花楸果浓缩汁8～20份、维生素C 4～10份、百香果浓缩粉0.03～3份、米胚芽粉0.03～3份、γ‑氨基丁酸1‑8份和烟酰胺0.008～0.07份。通过这些物质添加，促进机体内源物质生成，改善细胞内在活力，补充机体所需物质，各物质协同工作，达到抗衰老的作用。

Method for obtaining aromatics

본 발명은 향료를 수득하기 위한 방법에 관한 것이다.

Sensitive substance encapsulation

A process for stabilizing a sensitive substance; (a) plating a sensitive substance onto a solid carrier under a controlled atmosphere to reduce loss of the sensitive substance; (b) encapsulating the plated material under controlled atmosphere and airflow to reduce volatilization during the process and stabilize the sensitive substance.

Flavor deterioration inhibitor and inhibitor for the generation of citral deterioration smell

Flavor deterioration inhibitor and inhibitor for the generation of citral deterioration smell

Flavor deterioration inhibitor and inhibitor for the generation of citral deterioration smell

A flavor deterioration inhibitor which comprises an extract obtained by extracting Angelica keiskei, avocado, Cassia tora, Plantago asiatica L, hawthorn, fermented tea leaves or semi-fermented tea leaves with water, an organic polar solvent or a mixture thereof; and a deterioration smell inhibitor for citral or a citral-containing product. By adding the above flavor deterioration inhibitor to foods, drinks or oral care products, it is possible to inhibit the deterioration of a flavor which is easily affected by light, heat, oxygen and so on. In particular, a remarkable inhibitory effect can be achieved on deterioration due to light. By blending the above deterioration smell inhibitor with ctiral or a citral-containing product, the generation of the deterioration smell (caused by p-cresol and p-methylacetophenone) due to the passage of time or heating can be effectively inhibited.

Flavor deterioration inhibitor and inhibitor for the generation of citral deterioration smell

신선초, 아보카도, 결명자, 질경이, 산사나무, 발효차 또는 반발효차잎을, 물 또는 극성 유기용매 또는 이들의 혼합물로 추출하여 얻어지는 추출물로 이루어지는 향미열화 억제제, 또는, 시트랄 혹은 시트랄 함유 제품의 열화악취 억제제. 본 발명의 향미열화 억제제를 음식품이나 구강 위생제에 첨가하는 것에 의해, 빛, 열, 산소 등의 영향을 받기 쉬운 것에 대해서 향미열화를 억제할 수 있다. 특히 빛에 대해서는 현저한 열화 억제효과를 나타낸다. 또한, 본 발명의 열화악취 생성 억제제를 시트랄 또는 시트랄을 함유하는 제품에 사용하는 것에 의해, 경시변화 혹은 가열에 의한 시트랄 유래의 열화악취(p-크레졸 및 p-메틸아세토페논) 생성을 효과적으로 억제할 수 있다.

Flavor deterioration inhibitor and inhibitor for the generation of citral deterioration smell

A flavor deterioration inhibitor which comprises an extract obtained by extracting Angelica keiskei, avocado, Cassia tora, Plantago asiatica L, hawthorn, fermented tea leaves or semi-fermented tea leaves with water, an organic polar solvent or a mixture thereof; and a deterioration smell inhibitor for citral or a citral-containing product. By adding the above flavor deterioration inhibitor to foods, drinks or oral care products, it is possible to inhibit the deterioration of a flavor which is easily affected by light, heat, oxygen and soon. In particular, a remarkable inhibitory effect can be achieved on deterioration due to light. By blending the above deterioration smell inhibitor with ctiral or a citral-containing product, the generation of the deterioration smell (caused by p-cresol and p-methylacetophenone) due to the passage of time or heating can be effectively inhibited.

INHIBITOR AGAINST TASTING AND INHIBITOR AGAINST THE PRODUCTION OF ODOR CAUSED BY CITRAL IMMUNITY

Flavor deterioration inhibitor and inhibitor for the generation of citral deterioration smell

由用水或极性有机溶剂或它们的混合物提取当归、鳄梨、决明、车前草、山楂、发酵茶叶或半发酵茶叶得到的提取物构成的香味变质抑制剂或者柠檬醛或含柠檬醛制品的变质气味抑制剂。通过将本发明的香味变质抑制剂添加到饮食品或口腔卫生制品中，对于容易受光、热、氧等影响的制品抑制其香味变质。特别是对光显示显著的变质抑制效果。另外，通过将本发明的变质气味生成抑制剂用于柠檬醛或含柠檬醛制品中，可以有效抑制随时间变化或加热导致的来源于柠檬醛的变质气味(对甲酚和对甲基苯乙酮)。

Patent TWI365047B

Storage stable, citrus-flavored compositions comprising plant extracts

A method of preparing storage-stable, citrus-flavored compositions containing comprising citral or a citral derivative as the flavoring agent and a plant extract as the stabilizing agent. The plant extract inhibits the formation of p-methylacetophenone, thereby preventing the development of off-flavors and off odors and increasing the shelf life of the composition.

Flavor deterioration inhibitor and inhibitor for the generation of citral deterioration smell

A flavor deterioration inhibitor which comprises an extract obtained by extracting Angelica keiskei, avocado, Cassia tora, Plantago asiatica L, hawthorn, fermented tea leaves or semi-fermented tea leaves with water, an organic polar solvent or a mixture thereof; and a deterioration smell inhibitor for citral or a citral-containing product. By adding the above flavor deterioration inhibitor to foods, drinks or oral care products, it is possible to inhibit the deterioration of a flavor which is easily affected by light, heat, oxygen and so on. In particular, a remarkable inhibitory effect can be achieved on deterioration due to light. By blending the above deterioration smell inhibitor with ctiral or a citral-containing product, the generation of the deterioration smell (caused by p-cresol and p-methylacetophenone) due to the passage of time or heating can be effectively inhibited.

Flavor deterioration inhibitor and inhibitor for the generation of citral deterioration smell

A flavor deterioration inhibitor which comprises an extract obtained by extracting Angelica keiskei, avocado, Cassia tora, Plantago asiatica L, hawthorn, fermented tea leaves or semi-fermented tea leaves with water, an organic polar solvent or a mixture thereof; and a deterioration smell inhibitor for citral or a citral-containing product. By adding the above flavor deterioration inhibitor to foods, drinks or oral care products, it is possible to inhibit the deterioration of a flavor which is easily affected by light, heat, oxygen and so on. In particular, a remarkable inhibitory effect can be achieved on deterioration due to light. By blending the above deterioration smell inhibitor with ctiral or a citral-containing product, the generation of the deterioration smell (caused by p-cresol and p-methylacetophenone) due to the passage of time or heating can be effectively inhibited.

Flavor deterioration inhibitor and inhibitor for the generation of citral deterioration smell

Flavor deterioration inhibitor and inhibitor for the generation of citral deterioration smell

A flavor deterioration inhibitor which comprises an extract obtained by extracting Angelica keiskei, avocado, Cassia tora, Plantago asiatica L, hawthorn, fermented tea leaves or semi-fermented tea leaves with water, an organic polar solvent or a mixture thereof; and a deterioration smell inhibitor for citral or a citral-containing product. By adding the above flavor deterioration inhibitor to foods, drinks or oral care products, it is possible to inhibit the deterioration of a flavor which is easily affected by light, heat, oxygen and so on. In particular, a remarkable inhibitory effect can be achieved on deterioration due to light. By blending the above deterioration smell inhibitor with ctiral or a citral-containing product, the generation of the deterioration smell (caused by p-cresol and p-methylacetophenone) due to the passage of time or heating can be effectively inhibited.

Flavor deterioration inhibitor and inhibitor for the generation of citral deterioration smell

Flavor deterioration inhibitor and inhibitor for the generation of citral deterioration smell

INHIBITOR AGAINST TASTING AND INHIBITOR AGAINST THE PRODUCTION OF ODOR CAUSED BY CITRAL IMMUNITY

Flavor or flavor deterioration inhibitor containing theanaphthoquinones as active ingredient

複雑な要因により引き起こされる飲食品や化粧品等の香味、香気の劣化に対し、飲食品や化粧品等の色に影響せず、従来技術よりもさらに効果の高い劣化抑制剤の提供。テアナフトキノン類を有効成分とする香味又は香気の劣化抑制剤である。 Provided is a deterioration inhibitor that is more effective than the conventional art without affecting the color of foods and drinks and cosmetics, etc., due to the deterioration of flavor and aroma of foods and drinks and cosmetics caused by complicated factors. It is a flavor or fragrance deterioration inhibitor containing a theanaphthoquinone as an active ingredient.

Compound seasoner suitable for quick-frozen prefabricated aquatic products

本发明属于食品加工技术领域，具体涉及一种适用于速冻预制水产品的复合调味料，所述的复合调味料包括以下重量份的原料制成：鱼粉25～40份、紫苏叶提取物2～7份、洋葱提取物2～6份、柠檬汁0.5～2份、酵母抽提物0.5～3份，阿拉伯胶8～15份，骨粉4～9份；本发明提供的复合调味料，以吸附有紫苏叶提取物、洋葱提取物、柠檬汁的骨粉作为芯材，以鱼粉酶解物经多次美拉德反应后的美拉德反应产物、阿拉伯胶混合包覆在所述的骨粉表面，该骨粉对美拉德反应产物具有良好的吸附效果，提高了该复合调味料体系在预制水产品的速冻、复热过程的稳定性。

Granules containing active substance

FIELD: medicine. SUBSTANCE: process for the preparation of granules includes the steps of preparing an emulsion comprising a volatile active substance, a water-soluble polysaccharide, an oligosaccharide or disaccharide with a molecular weight below 100 kD, particulate matter, and water. EFFECT: implementation of the invention will allow the preparation of granules with a high content of volatile active substance. 14 cl, 12 ex, 10 tbl, 2 dwg РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 627 120 C2 (51) МПК A61K 8/11 (2006.01) A61K 8/73 (2006.01) A61K 8/25 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (21)(22) Заявка: 2014120426, 18.10.2012 (24) Дата начала отсчета срока действия патента: 18.10.2012 Дата регистрации: (73) Патентообладатель(и): ФИРМЕНИШ СА (CH) Приоритет(ы): (30) Конвенционный приоритет: 21.10.2011 EP 11186226.4 (56) Список документов, цитированных в отчете о поиске: WO 0105926 A1, 25.01.2001. US 2003236207 A1, 25.12.2003. EP 0852912 A2, 15.07.1998. WO 2007137441 A1, 06.12.2007. (45) Опубликовано: 03.08.2017 Бюл. № 22 (85) Дата начала рассмотрения заявки PCT на национальной фазе: 21.05.2014 (86) Заявка PCT: EP 2012/070616 (18.10.2012) (87) Публикация заявки PCT: 2 6 2 7 1 2 0 (43) Дата публикации заявки: 27.11.2015 Бюл. № 33 R U 03.08.2017 (72) Автор(ы): БОССУБР Паскаль (CH), БУКРАН Пьер-Этьен (CH), МЕЙЕР Франсуа (CH), ТЬЕБО Натали (CH), ВОН Кеннет (CH) Адрес для переписки: 109012, Москва, ул. Ильинка, 5/2, ООО "Союзпатент" (54) ГРАНУЛЫ, СОДЕРЖАЩИЕ АКТИВНОЕ ВЕЩЕСТВО (57) Реферат: Изобретение относится к медицине, в полисахарид, олигосахарид или дисахарид с частности к способу получения гранул, молекулярной массой ниже 100 кДа, твердые полученным распылительной сушкой гранулам, частицы и воду. Осуществление изобретения ароматизированному продукту и отдушенному позволит получить гранулы с высоким продукту. Способ получения гранул включает содержанием летучего активного вещества. 4 н. стадии получения ...

Flavor oil emulsions

Described are flavor oil emulsions, comprising at least one flavor oil and a water soluble cellulose ether present in an amount sufficient to produce a stable emulsion.

Flavor oil emulsions

本发明描述风味油乳液，所述风味油乳液包含至少一种风味油和水溶性纤维素醚，所述水溶性纤维素醚以足以制备稳定乳液的量存在。

Method for producing a clear beverage

Methods and compositions for extracting flavor and fragrance compounds and solubilizing essential oils

Method of manufacturing jam using green tangerine and green tangerine jam prepared thereby

The present invention relates to a method of manufacturing a jam using unripened tangerine (green tangerine) and an unripened tangerine (green tangerine) jam manufactured thereby. The method of manufacturing the jam using unripened tangerine according to the present invention comprises: a unripened tangerine freeze-vacuum dried powder manufacturing step (S100) of preparing unripened tangerine and then freeze-vacuum drying to manufacture unripened tangerine freeze-vacuum dried powder a mixing step of manufacturing a mixture by mixing milk, oligosaccharide, pectin, and stevia extract with the unripened tangerine freeze-vacuum dried powder (S200); a stirring step (S300) of stirring after adding the mixture to a blender; a heating step (S400) of heating the stirred mixture to boil the same down; and a cooling step (S500) of adding lemon juice to the boiled mixture, stirring, and cooling to manufacture the unripened tangerine jam. According to the method of manufacturing the jam using unripened tangerine (green tangerine) of the present invention, nutritional ingredients of unripened tangerine (green tangerine), which contain more vitamin C than ordinary tangerines, can be easily consumed by takers. In addition, according to the present invention, the unripened tangerine (green tangerine) jam which can satisfy preference of health-oriented modern people can be manufactured.

Food product including one or more omega-3 fatty acids and one or more fruit flavors

A food product is provided which includes at least one fruit juice, at least one omega-3 fatty acid and a supplemental amount of at least one fruit flavor. The fruit juice includes a not-from-concentrate (NFC) fruit juice. The at least one omega-3 fatty acid may be encapsulated and may include docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). The supplemental amount of at least one fruit flavor includes an orange flavor. The one or more omega-3 fatty acids and/or one or more fruit flavors can be added to the food product in a desired amount and blended sufficiently by mixing.

FLAVOR COMPOSITIONS

An edible mix and method of making the same

An edible mix includes granulated lemon juice solids, granulated citric acid or granulated malic acid, and encapsulated natural lemon oil. In one embodiment, the edible mix also includes granulated maltodextrin, granulated ascorbic acid, and granulated lactose. In one embodiment, the components of the edible mix are mechanically mixed together to form a substantially homogeneous composition. In one embodiment, several of the components are blended by an agglomeration method.

PROCESS FOR THE MANUFACTURE OF PURE FLAVORS FROM ESSENTIAL OILS AND FLAVORS OBTAINED

Extracting essential oils, esp. pigments from citrus fruit - rich in carotenoids, using water miscible and water immiscible solvents

Process for comprises extracting the residue of a previously extracted citrus fruit with a system of water miscible and water-immiscible solvents. The process is esp. applied to oranges using a mixture of polar and apolar solvents, esp. a mixt. of ethanol and orange terpenes. The colouring matter obtained is used for orange based foods, esp. drinks. The water miscible solvent removes the water, making the pigments more readily extracted by water immiscible solvent.

PROCESS FOR THE PREPARATION OF A WATER-SOLUBLE AROMATIC ESSENCE OF HIGH ORGANOLEPTIC QUALITY, STABLE OVER TIME AND ITS USE IN VARIOUS BEVERAGES AND COMPOSITIONS.

Natural citrus extract and its preparation process