Entries |
Document | Title | Date |
20080226786 | Health Bars and Compositions for Improving Mental and Physical Energy - The invention provides, in one aspect, a health bar or composition having high levels of a cacao-based product, and with correspondingly high levels of cocoa anti-oxidants, that are shelf stable, heat-resistant, and have good taste and mouthfeel properties. The energy bars and food compositions can deliver healthful cocoa ingredients to improve vigor, enhance physical energy, enhance mental energy, enhance cognitive focus abilities, and/or improve athletic performance. Methods of making such health bars, food ingredients, or heat-resistant compositions that comprise the same high levels of cacao product and other ingredients in effective amounts and that are shelf-stable are also disclosed. | 09-18-2008 |
20080248176 | SUGAR FREE AND REDUCED SUGAR CHOCOLATE AND METHODS OF MANUFACTURE - A method of producing a sugar free chocolate composition comprising the steps of: reducing the moisture content in a predetermined amount of agave syrup to produce a reduced moisture agave syrup; thoroughly mixing at least the following ingredients: 1 to 95% by weight reduced moisture agave syrup; and 3 to 60% by weight of at least one edible fat so as to produce a mixture; adding an additional emulsifier to the mixture to provide an emulsion; providing cacao liquor that has been pretreated to remove noxious odors and to reduce all particle sizes to less than 20 microns to provide a pretreated cacao liquor; adding pretreated cacao liquor to the emulsion to provide a chocolate mixture; tempering the chocolate mixture to enable the chocolate mixture to be formed product; and forming a chocolate product. | 10-09-2008 |
20080248177 | 3- and 4-Methyl Dodecenal and their Use in Fragrance and Flavour Compositions - 3- and 4-Methyl-4-dodecenal, a method of their production and fragrance and flavour compositions comprising at least one of them. | 10-09-2008 |
20080268122 | Flavour Modulating Substances - The present invention in a first aspect relates to flavour modulation in foodstuffs, beverages, orally administered pharmaceuticals, tobacco products and oral care products, using a flavour modulating substance selected from the group of substances represented by formula, edible salts thereof and edible esters thereof: formula wherein R | 10-30-2008 |
20080268123 | Onion Flavoured Compounds and Use - The invention relates to compounds of O-alkylated sulphur-containing amino acids or peptides that provide an onion flavour to consumables and flavour compositions, and to consumables and flavour compositions comprising such compounds. | 10-30-2008 |
20080299275 | Fruit Infused Vegetable Fat Based Confectionery Product - A vegetable fat based confectionery product for use as a confectionery coating or chip in food products comprises vegetable fat, which may be cocoa butter or fat used in compound chocolate, as a principal fat constituent. There is also included in the fat constituent 0.5% to 3% by weight of anhydrous freeze-dried fruit. Accordingly, the flavor of the included fruit infuses the fat based confectionery product. Typically, the freeze-dried fruit is added to cocoa butter, if used, following a conventional conching process step; but the freeze-dried fruit may be mechanically admixed to the fat constituent. Depending on its melting point, the confectionery coating may be used on health bars or the like, or on frozen ice cream bars. | 12-04-2008 |
20080311265 | Powdered Beverage Composition - The invention relates to a cold water soluble, low calorie, low net carbohydrate powdered beverage composition containing protein and fiber suitable for reconstitution with water or aqueous based liquids. More specifically, the present invention relates to a cold water soluble, low calorie, low net carbohydrate powdered beverage composition comprising (1) a protein component, (2) a soluble fiber component, and (3) an optional high intensity sweetener component, wherein the soluble fiber component increases the flowability and cold water solubility of the powdered beverage composition. | 12-18-2008 |
20080317922 | SATURATED AND UNSATURATED N-ALKAMIDES EXHIBITING TASTE AND FLAVOR ENHANCEMENT EFFECT IN FLAVOR COMPOSITIONS - Saturated and unsaturated compounds having sweet, salt or umami taste enhancement qualities. The compounds have the structure: | 12-25-2008 |
20090004354 | Artificial sweetener with high intensity sweetness - The present invention is directed to, among other things, an artificial sweetener and method of making the same composed of acesulfame potassium, crystalline maltitol and Neotame, which provides a high intensity sweetness, contributes no significantly unpleasant aftertaste, yields a sucrose-like taste to products in which it is incorporated, and has a sweetness power equivalent to about 600 times that of sucrose. | 01-01-2009 |
20090092724 | Frozen Slush Drink - A new formulation for frozen slush, flavored drinks is presented. A formulation has been found that will allow the formulation of tea, herbs or other plant extract based frozen slush drinks. The formulation is stable to freezing and thawing. The drink may be locally made and immediately consumed and also may be made using centralized controlled manufacturing and distribution of the finished product. A manufacturing process is also provided. | 04-09-2009 |
20090092725 | 2-ALKOXYMETHYL-3-ISOALKENYL-1-METHYLCYCLOPENTENES, USE THEREOF, IN PARTICULAR AS FRAGRANCE SUBSTANCES, CORRESPONDING ARTICLES AND PRODUCTION METHODS - Compounds of formula (A) are described | 04-09-2009 |
20090104330 | REDUCED SODIUM SALTY TASTE COMPOSITION, PROCESS FOR ITS PREPARATION AND FOOD SYSTEMS CONTAINING SUCH COMPOSITION - A reduced sodium salty taste composition for reduction of sodium chloride in food contains sodium chloride, at least one of a food acid and a salt of a food acid, at least one of an amino acids and a salt of an amino acid, and can additionally contain potassium chloride, yeast extract, sweeteners, and flavors. A food containing the reduced sodium salty taste composition and a process for making the reduced sodium salty taste composition are disclosed. | 04-23-2009 |
20090155440 | Salt Enhancing Compounds and Use - Use as a salt enhancer and flavour of S- or O-carboxyalkylated amino acids and peptide compounds of formula I and consumables or flavour compositions comprising such compounds. Method of flavouring consumables, in particular of replacing sodium from said consumables by employing said compounds while using a reduced salt content, or enhancing the salty taste of salt at a given salt concentration. Novel compounds of formula I. | 06-18-2009 |
20090169696 | Taste improving substances - The present invention in a first aspect relates to taste improvement of foodstuffs, beverages, pharmaceutics, tobacco products and oral care products, using a substance according to formula (I) or formula (II), or edible salts thereof: | 07-02-2009 |
20090191324 | FOOD SEASONING - A food seasoning composition created with mixed ingredients comprising grated parmesan cheese, basil leaves, oregano leaves, black pepper, granulated garlic, table salt, and sugar, in specific quantities. | 07-30-2009 |
20090196972 | Natural Flavor Enhancement Compositions for Food Emulsions - The present invention is directed to a food emulsion composition, in the form of a nanoemulsion, comprising a food safe nonionic surfactant, alcohol co-solvent and an essential oil. The food emulsion composition can be used for a wide variety of food and beverage compositions, including but not limited to, dressings, marinades, sauces, condiments, beverages and the like. The encapsulated nanoemulsion flavorant compositions are beneficial because they make flavorants appear comparable with other compositions with twice the amount of flavorants which are non-encapsulated in an nanoemulsion. In addition, the nanoemulsion compositions better stability and show less signs of oxidation over time at room temperature than non-encapsulated formulations. Less oxidation and better stability results in lesser appearance of rancid aromas and bitter flavors. | 08-06-2009 |
20090202696 | SOY SAUCE SEASONING HAVING HIGH GAMMA-AMINOBUTYRIC ACID CONTENT - A γ-aminobutyric acid-containing soy sauce seasoning with stabilized qualities such as color and gloss, deliciousness, γ-aminobutyric acid content and the like can be obtained by adjusting pH within a certain range when γ-aminobutyric acid is contained in a soy sauce seasoning at a high concentration. | 08-13-2009 |
20090208627 | Diacetyl Derivatives - An improved method for imparting a butter flavor to a product, the method comprising adding to the product an organoleptically effective amount of diacetyl, the improvement comprising substituting for the diacetyl, an organoleptically acceptable derivative of diacetyl having the formula: (formula I), or an organoleptically acceptable salt thereof, as well as compositions for carrying out the method and products and articles of manufacture comprising the additive. | 08-20-2009 |
20090280230 | COMESTIBLE COMPOSITIONS COMPRISING HIGH POTENCY SAVORY FLAVORANTS, AND PROCESSES FOR PRODUCING THEM - The present invention relates to the use of certain high potency savory (“umami”) taste modifiers, as savory flavoring agents and/or enhancers of monosodium glutamate, for the preparation of foods, beverages, and other comestible compositions, and to processes for preparing food flavorant compositions for use in the preparation of comestible food and drink. | 11-12-2009 |
20090285959 | FLAVOR-IMPROVING AGENT AND FOOD CONTAINING THE FLAVOR-IMPROVING AGENT - The present invention is directed to: a flavor improving agent for food including at least one selected from germinated whole fat soybean powder, and enzyme-inactivation-untreated ungerminated whole fat soybean powder; a flavor improving agent for food in which the germinated whole fat soybean powder is a product in a form of a powder of germinated soybean, a product in a form of a powder of a germinated soymilk, or a product in a form of a powder of a germinated whole grain soymilk; and a food produced by adding to a food or an intermediary material of the food in a production step of the food, the flavor improving agent in an amount accounting for 0.1 to 20% by mass of the solid content of the food or the solid content of the intermediary material of the food. | 11-19-2009 |
20090291182 | KETO-ESTERS AS FLAVORING INGREDIENTS - The present invention relates to the use of 1-methyl-2-oxopropyl hexanoate as flavoring ingredient, in a particular range of concentration, for instance to impart or enhance taste notes of the green-tea, fermented tea, cereal, vegetable or green-fatty type of a flavored article. | 11-26-2009 |
20090297681 | NON-ALCOHOLIC WINE BEVERAGE - A carbonated beverage prepared from dealcoholized wine base and having from about 150 mg to about 700 mgs of polyphenols per six to eight ounce serving. The beverage can contain from about 0.001 to about 0.01 percent resveratrol. | 12-03-2009 |
20090311402 | ALKYLDIENAMIDES EXHIBITING TASTE AND SENSORY EFFECT IN FLAVOR COMPOSITIONS - Alkyldienamides compounds suitable for use as flavoring agents are disclosed. The compounds are used as flavors since they possess umami characteristics or other desirable organoleptic properties. The disclosed compounds are defined by the structure set forth below: | 12-17-2009 |
20090317529 | Aromachemicals and Processes for Preparation - Aromachemical compounds of Formula I, compositions comprising these compounds and processes for their preparation are disclosed, | 12-24-2009 |
20100003388 | SEASONING - An object of the present invention is to provide a method for improving flavor of a food or drink, a flavor improving agent for a food or drink, a seasoning, and a food or drink having improved flavor. To attain the object, the present invention provides a method for improving flavor of a food or drink, which comprises adding an amino-carbonyl reactant of a peptide having a molecular weight of 1000-5000 with a carbonyl compound, a flavor improving agent comprising said amino-carbonyl reactant as an active ingredient, a seasoning comprising said amino-carbonyl reactant and umami as active ingredients, and a food or drink comprising said flavor improving agent or seasoning added thereto. | 01-07-2010 |
20100015315 | EDIBLE FILM-SHAPED PREPARATION WITH COLA TASTE - The invention relates to edible film-shaped cola-flavoured preparations which disintegrate quickly and without leaving a residue when coming in contact with moisture. | 01-21-2010 |
20100034944 | Use of Avocado Derivatives in Flavor Applications - The invention is directed to a method for improving, enhancing or modifying the foodstuff through the addition of an effective amount of Formula I | 02-11-2010 |
20100080880 | GERANYLAMINE DERIVATES OF OXALIC ACID - The present invention concerns geranylamine derivates of oxalic acid, use of the same as flavorings and certain mixtures, compositions, preparations and semi-finished goods containing one or more such compounds. | 04-01-2010 |
20100112170 | EDIBLE EMULSIONS WITH PGPR - Edible emulsion comprising a tasty ingredient with an undesired flavour, 0.1 to 1 wt % polyglycerol polyricinoleate and 15 to 85 wt % fat, wherein the tasty ingredient is present in an amount that gives the undesired flavour in the emulsion without the polyglycerol polyricinoleate. | 05-06-2010 |
20100119679 | BENEFIT AGENT CONTAINING DELIVERY PARTICLE - The present invention relates to benefit agent containing delivery particles, compositions comprising said particles, and processes for making and using the aforementioned particles and compositions. When employed in compositions, for example, cleaning or fabric care compositions, such particles increase the efficiency of benefit agent delivery, there by allowing reduced amounts of benefit agents to be employed. In addition to allowing the amount of benefit agent to be reduced, such particles allow a broad range of benefit agents to be employed. | 05-13-2010 |
20100129515 | FLAVOUR MODULATING SUBSTANCES - The present invention in a first aspect relates to flavour modulation in foodstuffs, beverages, tobacco products and oral care products, using a flavour modulating substance selected from the group represented by formula (I), edible salts thereof and edible esters thereof. It has been found that these substances are capable imparting highly desirable taste attributes in the products they are incorporated in. In addition said flavour modulating substances are capable of modulating and complementing, the sensory impact of other, taste imparting, substances. Thus, the present substances are advantageously applied in flavour compositions, foodstuffs, tobacco products and oral care products. Typical examples of flavour modulating substances according to the present invention include N-vanillyl urea, N-vanillyl thiourea, N-vanillyl guanidine, N-isovanillyl urea, N-(3-ethoxy-4-hydroxybenzyl) urea, N-(3,4 dimethoxybenzyl) urea, N,N′-divanillyl urea, N,N′-divanillyl thiourea, N-octyl-N′-vanillyl urea, N-octyl-N′-vanillyl thiourea, N-hexyl-N′-vanillyl urea, N-hexyl-N′-vanillyl thiourea, N-decyl-N′-vanillyl urea, N-decyl-N′-vanillyl thiourea, N-benzyl-N′-vanillyl urea, N-benzyl-N′-vanillyl thiourea, edible salts thereof and edible esters thereof. | 05-27-2010 |
20100136196 | TASTE IMPROVER - Poly-γ-glutamic acid or a salt thereof is made to be present at the same time as a taste-exhibiting substance formed from a potassium salt. | 06-03-2010 |
20100143561 | PET FOOD AND A PROCESS FOR ITS MANUFACTURE - The present invention relates to pet food with a predetermined concentration of butyric acid, 3-methylbutyric acid and/or salt thereof as well as a process for its manufacture. | 06-10-2010 |
20100178408 | METHOD FOR MODULATING THE TASTE MATERIAL COMPOSITIONS CONTAINING AT LEAST ONE HIGH INTENSITY SWEETENER (HIS) - Process for modulation of a taste and/or aftertaste in foods, articles consumed for pleasure, animal feeds, sweeteners and cosmetics comprising at least one high intensity sweetener HIS by addition of a taste modulator comprising a salt preparation, and use of a salt preparation for taste modulation of foods, articles consumed for pleasure, animal feeds, sweeteners and cosmetics comprising at least one HIS. | 07-15-2010 |
20100183791 | ORGANOLEPTICALLY ENHANCED WHITE CHOCOLATE - This invention is directed to an enhanced white chocolate to which has been added isovaleric acid in an amount effective to provide enhanced organoleptic attributes compared to a conventional white chocolate. The invention is also directed to the preparation of the enhanced white chocolate. | 07-22-2010 |
20100215822 | MOUTHFEEL ENHANCING INGREDIENTS - The present invention relates to a method of using a compound of formula (I): (I) or formula (II) (II) wherein R1 and R2 independently represent a C | 08-26-2010 |
20100285196 | METHOD FOR PREPARING PUFFED CAKES USING A ROTARY COOKER - A method for preparing a grain or legume cake by cooking the whole grains or legumes is a rotary cooker and subsequently puffing the cooked whole grain or legume into a rice cake form. The whole grain or legume cakes produced by this method have a natural, appealing appearance and produce a more durable grain or legume cake. | 11-11-2010 |
20110059218 | SWEETENER, METHODS OF PREPARING SWEETENER AND APPLICATIONS THEREOF - This disclosure pertains to a sweetener containing a high intensity sweetener and a taste modifying composition. In another aspect of the invention is a sweetener containing a high intensity sweetener, a taste modifying composition and a bulking material. Also disclosed are methods of making a sweetener of the present invention and methods of using the sweetener. | 03-10-2011 |
20110129583 | ACYLAMINO ACID COMPOUNDS AND FOOD PREPARATIONS CONTAINING SAME - An acylamino acid compound is described which can be used in food preparations to generate a savory tingling sensation without burning effect. | 06-02-2011 |
20110151089 | COMPOSITION CONTAINING MAGNESIUM GLUTAMATE WHICH CAN ENHANCE THE SALTINESS OF FOODS AND DRINKS - A composition which enhances the saltiness and the salty flavor of food or drink, and a method for enhancing the saltiness and the salty flavor of food or drink are described. The composition contains magnesium glutamate, and can be used to improve a decrease in the taking ratio of a food or a drink, which contains sodium chloride in a reduced amount, because of the lack of the salty taste thereof. | 06-23-2011 |
20110212240 | PROCESSES FOR ISOLATING BITTER QUINIDES FOR USE IN FOOD AND BEVERAGE PRODUCTS - Processes for isolating bitter compounds for use in food and beverage products entailing contacting a bitter compound composition with an adsorbent to adsorb bitter compounds from the bitter compound composition, desorbing the bitter compounds from the adsorbent to obtain a bitter compound isolate, and adding the bitter compound isolate to a food or beverage product to enhance the flavor thereof. | 09-01-2011 |
20110262610 | WASABI LEAF FOODS - A wasabi leaf food is provided in which an eating texture of which can be enjoyed while keeping the inherent fragrance in wasabi is provided. Therefore, the wasabi leaf food contains a wasabi leaf in an amount of 95% by mass, wherein a content of a leaf part of the wasabi leaf is 5 to 10% by mass, a content of a stem part of the wasabi leaf is 75 to 80% by mass, and a remaining part is composed of a root part, as well as grain diameters of the leaf, the stem, and the root of the wasabi leaf are 1 mm to 5 mm. | 10-27-2011 |
20120015089 | Geranylamine Derivatives As Flavouring Agents - Compounds of the formula (I) | 01-19-2012 |
20120021110 | FLAVOR OF UNFERMENTED BEER-FLAVORED MALT BEVERAGE - A method for producing an unfermented beer-flavored malt beverage according to the present invention comprises adjusting linalool and acetaldehyde concentrations in a malt beverage to be improved in flavor to thereby impart or enhance a fermentation flavor in the beverage. The present invention also relates to a malt beverage having an improved flavor and a flavor improving agent. According to the present invention, a well-balanced fermentation flavor can be imparted or enhanced in an unfermented beer-flavored malt beverage to thereby improve the flavor of the beverage. | 01-26-2012 |
20120034363 | FLAVOR COMPOSITION IMPARTING ORAC VALUE TO FOOD - The present invention provides a flavor composition that can impart an ORAC value of 1 μmolTE/g or more to foods. | 02-09-2012 |
20120034364 | USE OF PEPTIDES FOR IMPARTING KOKUMI - The inventors of this invention have conducted the search for a variety of compounds which may possess a desired CaSR agonist activity to thus find out a substance capable of imparting a kokumi, which shows a more excellent kokumi-imparting effect, in particular, a kokumi-imparting effect of the initial taste-imparting type one, which is excellent in the stability and which can easily be produced at a low cost and the present invention thus provide a kokumi-imparting agent consisting of such a substance as well as a complex kokumi-imparting agent comprising the substance and other substances possessing the CaSR agonist activities in combination. More particularly, the present invention herein provides a kokumi-imparting agent consisting of γ-Glu-Abu (L-γ-glutamyl-L-2-amino-butyric acid) and a complex kokumi-imparting agent comprising the foregoing substance and another substance having a CaSR agonist activity, in combination. | 02-09-2012 |
20120076906 | FLAVOURING INGREDIENT - The present invention relates to the field of flavours. More particularly, it concerns the use of a monoglyceride of conjugated linoleic acid as flavouring ingredient. Particularly preferred is the use of the 9,11 isomer of the CLA monoglyceride, such as the 9cis,11trans isomer. CLA monoglycerides enhance or modify butter or beef flavour, for instance. | 03-29-2012 |
20120177797 | TASTE ENHANCING AGENT - Disclosed is a taste enhancing agent for achieving sufficient saltiness or sweetness even in cases where the salt content or sugar content in food is reduced. Specifically disclosed is a taste enhancing agent which contains one or more substances selected from among linear aliphatic aldehydes having 3-10 carbon atoms and linear aliphatic alcohols having 4-10 carbon atoms as active ingredients. The amount of salt content or sugar content added to food can be reduced by adding the taste enhancing agent to the food. | 07-12-2012 |
20120231140 | Organic Compounds - Provided are umami taste and savoury flavour enhancing compounds of formula (I) | 09-13-2012 |
20120244271 | AFTERTASTE MASKING - A method of masking a bitter aftertaste experienced in the consumption of a consumable composition, including the addition to the composition of a masking quantity of choline chloride. The proportion required is considerably less than the proportion of choline chloride used as a dietary supplement. | 09-27-2012 |
20120288604 | Organic Compounds - Para-alkoxy benzontrile compounds as sweetness enhancers and their use in a consumable product containing at least one sweetener. | 11-15-2012 |
20120288605 | Flavouring Compositions and Methods for Making Same - Methods for synthesizing traditional balsamic vinegar, conventional balsamic vinegar, and Parmesan cheese flavouring compositions are provided for easily synthesizing these flavourings for use in or with food products for flavour addition, enhancement, and/or substitutes for flavourings typically obtained only after long aging methods. | 11-15-2012 |
20120321772 | COFFEE AROMA-CONTAINING COMPOSITION - The object of the present invention is to provide a coffee aroma-containing composition which can achieve such aromatic and good flavor as one obtained immediately after extraction in industrially produced coffee extracts and coffee beverages. | 12-20-2012 |
20130071535 | FOOD AND FLAVORANT COMPOSITIONS COMPRISING RENEWABLY-BASED, BIODEGRADABLE 1,3-PROPANEDIOL - Disclosed herein are food and flavorant compositions comprising 1,3-propanediol, wherein the 1,3-propanediol in said compositions has a bio-based carbon content of about 1% to 100%. In addition, it is preferred that the 1,3-propanediol be biologically-derived, and wherein upon biodegradation, the biologically-derived 1,3-propanediol contributes no anthropogenic CO | 03-21-2013 |
20130078351 | COMPOUNDS AND METHODS FOR ENHANCING SALTY TASTE - The present invention is directed to compounds that increase the saltiness intensity of sodium chloride in human taste. Compositions and foods comprising these compounds are also described. | 03-28-2013 |
20130084378 | AMINO ACID SEASONING COMPOSITIONS COMPRISING L-GLUTAMIC ACID AND L-LYSINE - The present invention relates to a complex amino acid seasoning composition, comprising L-glutamic acid and L-lysine; wherein the composition is in the amorphous form and exhibits pH 6.5-8.0 in an aqueous solution. In addition, the present invention relates to a preparation method of the complex amino acid seasoning composition. The present invention provides amino acid seasoning compositions with excellent sensory properties in terms of saltiness and umami by use of L-glutamic acid and L-lysine. In contrast to conventional technologies, the present invention enables to block bitterness and offensive odor originated from amino acid ingredients, providing health-friendly seasoning compositions with no sodium ingredient. The seasoning composition of the present invention can be prepared with no formation of L-glutamic acid.L-lysine crystals in a very convenient and cost-effective manner. | 04-04-2013 |
20130129893 | Aroma Composition Including 2,4-Nonadiene - A method of enhancing the aroma of an aroma composition, including the addition to the composition of an aroma-enhancing quantity of 2,4-nonadiene. The addition enhances the “radiance” of aroma compositions, especially foodstuffs, resulting in a stronger aroma and the need for reduced quantities of additional aroma ingredients. | 05-23-2013 |
20130236620 | Oxidized Flavor Note Suppression In Comestibles - Comestibles prepared using 1,3-propanediol may include modified flavor profiles relative to comparable comestibles that do not include 1,3-propanediol. Further 1,3-propanediol may be used in low concentrations, such as about 0.01 to about 5 wt. % in comestibles to effect modification of flavor profiles including perception of oxidized whole grain wheat flavors and the like. | 09-12-2013 |
20130280399 | MALT BEVERAGE HAVING REDUCED WORT OFF-FLAVOR AND PROCESS FOR PRODUCTION THEREOF - A production process of an alcohol-free beer-like malt beverage is disclosed. The process comprises reducing the off-flavor originated from wort by adding terpene. The process provides an alcohol-free beer-like malt beverage having an unpleasant wort off-flavor reduced. | 10-24-2013 |
20130295260 | Liquid Aroma and Flavouring Compositions - Suggested are liquid flavour substance mixtures, comprising | 11-07-2013 |
20130302497 | Taste Enhancement - A method of enhancing a taste sensation in a consumable composition, comprising the addition thereto of a taste provider selected from a taste provider compound and a mixture of a taste provider compound with a taste enhancement compound, there being additionally added thereto a taste sensation-enhancing quantity of choline chloride. | 11-14-2013 |
20140010939 | Sweetness Enhancers, Sweetener Compositions, Methods of Making the Same and Consumables Containing the Same - The present invention relates to novel sweetness enhancer compounds of the formula (I), | 01-09-2014 |
20140120232 | ACID TASTE/ACID SMELL-REDUCING AGENT - Provided is an acid taste and/or acid smell-reducing agent that can effectively reduce acid taste/acid smell without adding off-taste and off-smell. The acid taste and/or acid smell-reducing agent is composed of 4,7-tridecadienal and/or 2,4,7-tridecatrienal and is added to a food or drink having acid taste and/or acid smell. | 05-01-2014 |
20140193561 | ADDITIVE FOR CARBONATED BEVERAGE - The present invention relates to a thirst-quenching carbonated beverage with a strengthened or sustained carbonation feel peculiar to known carbonated beverages in which, after opening, the carbonation feel rapidly drops depending upon a combination of raw materials employed and upon evaporation of the carbon dioxide gas. | 07-10-2014 |
20140272065 | ORGANIC COMPOUNDS - 4-substituted glutamic acid derivatives according to the formula (I) or their physiologically acceptable salts | 09-18-2014 |
20140272066 | GLUTAMIC ACID DERIVATIVES - 3-substituted glutamic acid derivatives according to the formula (I) or their physiologically acceptable salts | 09-18-2014 |
20140272067 | ORGANIC COMPOUNDS - Compounds according to the formula (I) or their physiologically acceptable salts | 09-18-2014 |
20140287120 | ORGANIC COMPOUNDS - 2-substituted glutamic acid derivative according to the formula (I) or its physiologically acceptable salts | 09-25-2014 |
20140328991 | Taste-Improving Agent - Provided is a taste-improving agent that suppresses the unpleasant taste of potassium, such as harshness, irritativeness, and bitterness without reducing the salty taste of a potassium-containing food or drink. The taste-improving agent for a potassium-containing food or drink comprises a lactic acid-fermented yeast extract that is obtainable by fermenting a yeast extract with a lactic acid bacterium and contains 7.5 (w/w) % or more of lactic acid relative to the solid content of the yeast extract. | 11-06-2014 |
20140377434 | NOVEL DECANOIC ACID DERIVATIVES AND FLAVORING COMPOSITIONS - This invention relates to alkyl 5-acyloxydecanoate having formula (1) as follows: | 12-25-2014 |
20150086692 | AMINO ACID SEASONING COMPOSITIONS COMPRISING L-GLUTAMIC ACID AND L-LYSINE - The present invention relates to a complex amino acid seasoning composition, comprising L-glutamic acid and L-lysine; wherein the composition is in the amorphous form and exhibits pH 6.5-8.0 in an aqueous solution. In addition, the present invention relates to a preparation method of the complex amino acid seasoning composition. The present invention provides amino acid seasoning compositions with excellent sensory properties in terms of saltiness and umami by use of L-glutamic acid and L-lysine. In contrast to conventional technologies, the present invention enables to block bitterness and offensive odor originated from amino acid ingredients, providing health-friendly seasoning compositions with no sodium ingredient. The seasoning composition of the present invention can be prepared with no formation of L-glutamic acid•L-lysine crystals in a very convenient and cost-effective manner. | 03-26-2015 |
20150289545 | FOOD CONCENTRATE IN THE FORM OF A GEL - Food concentrate in the form of a semi-solid gel comprising: • Water • From 10 wt % to 40 wt % of sodium salt and potassium salt taken together, based on the weight of the total water content of the food concentrate, calculated as (weight of sodium salt+weight of potassium salt)/(weight of sodium salt+weight of potassium salt+weight of total water content))*100 (in %). • iota-carrageenan, wherein the iota-carrageenan is dissolved in the water, wherein the ratio (Na+ cations/(Na+ cations+K+ cations))*100 (in %) is from 40 to 90 wt %. Furthermore a corresponding production process and the use of the food concentrate for preparing a bouillon, a soup, a sauce, a gravy or a seasoned dish. | 10-15-2015 |
20150307439 | FLAVOR AND FRAGRANCE FORMULATION (I) - The present invention relates to the use of specific organic compounds as flavor and fragrance material. Furthermore the invention relates to new specific organic compounds and their synthesis, as well to flavor and fragrance formulations comprising at least one of the specific organic compounds. | 10-29-2015 |
20160029675 | METHOD FOR ENHANCING SALTINESS OF FOOD OR DRINK , FOOD OR DRINK OBTAINED USING THE METHOD, AND SALTINESS ENHANCER - Disclosed herein are a method for improving the saltiness of a food or drink, and the saltiness of a food or drink containing a salt and a grain. The saltiness enhancing method enhances the saltiness of salt-containing food or drink by adding a rare sugar to a raw material of the food or drink. The saltiness enhancing method is a method for reducing the salt content in a food or drink containing a salt, or a method for masking a grain odor due to a grain in a raw material of the food or drink that contains the grain as a part thereof and contains a salt. The rare sugar contains at least D-psicose. | 02-04-2016 |
20160050957 | PALATABILITY ENHANCING COMPOSITIONS - The invention provides palatability enhancing compositions comprising a palatability enhancing amount of two or more of tetrasodium pyrophosphate, one or more animal by-products, and one or more microbial proteins and comestible compositions comprising one or more comestible ingredients and the palatability enhancing compositions. | 02-25-2016 |
20160088863 | ALL NATURAL FRUIT SNACK AND METHOD OF MANUFACTURING AN ALL NATURAL FRUIT SNACK - A fruit snack manufactured, in summary, by removing moisture from commercially available juice concentrates (e.g., containing about 30% moisture) by heating for a short time the juice concentrate and vacuuming away excess moisture to produce a fruit juice concentrate with about a 15 to 20% moisture content, mixing the reduced moisture content fruit juice concentrate with fruit purees and gelling agents, preferably both pectin and gelatin, to produce a cooked mass, and depositing the cooked mass in a Mogul machine to produce the molded fruit snack. | 03-31-2016 |
20160374380 | SALTY TASTE ENHANCER - Provided is a salty taste enhancer that is capable of maintaining the flavor balance inherent in a food and enhancing salty taste despite a reduction in salt content. The salty taste enhancer effectively enhances salty taste by adding to a food or beverage having salty taste at least one selected from the group consisting of prolylglycine, glycylglycine, glycylproline and hydroxyprolylglycine, or a gelatin degradation product containing the dipeptide. | 12-29-2016 |