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7587974 |
Food processor appliances
A food processor appliance includes various types of adaptors for permitting both liquid and solid food ingredients to be separately or concurrently fed into the appliance for processing therein,...
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7585538 |
Mononuclearly filled microcapsules
Described are mononuclearly filled seamless microcapsules comprising:
a capsule shell of a hardened capsule material based on an acid polysaccharide and a filler material surrounded on all...
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7390521 |
Compositions with a chicken flavour, use and production thereof
The present invention provides with a method for producing compositions with a chicken flavour. The compositions of the invention can be obtained by applying the following method: (a) preparing a...
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7108884 |
Process for producing cysteinylglycine-enriched food material and process for producing flavor-enhancing agent
Disclosed in this application are a method for producing a food material containing cysteinylglycine at a high content, which comprises the step of (a) maintaining a starting food material...
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7049122 |
Mutant-type lipases and applications thereof
The present invention provides mutant-type lipases which demonstrate superior lipolytic and esterific activities. The mutant-type lipases are characterized by an amino acid alteration at the...
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7011860 |
Flavor precursor composition and method for releasing the flavor component
Herein is disclosed a flavor precursor composition comprising as an active ingredient a flavor precursor compound (flavor precursor compound A) in which a volatile flavor compound having a mercapto...
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6855360 |
Sweetness improving agent and foods containing the same
Sweetness improving agents capable of improving sweetness characteristics, in particular, aftertaste characteristics. More particularly, the sweetness improving agents contain as the active...
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6852350 |
Flavor precursors
The invention relates to flavor precursors represented by the formula R 1 —S—CO—O—R 2 wherein R 1 is a specified heterocyclic radical, and the oxygen atom of the R 2 —O— moiety is...
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6849289 |
Effervescent caramel product
An effervescent caramel product having an aerated texture and producing effervescence in contact with saliva in mouth comprising a caramel having a water activity of from about 0.2 to 0.5 blended...
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6824805 |
Furfuryl propyl disulfide as a flavoring agent and methods for preparing and using same
This invention pertains to a method for flavoring an ingestible composition with a flavoring agent, furfuryl propyl disulfide, in organoleptically purified form, unaccompanied by substances of...
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6767571 |
Flavoring agent from filamentous fungus
Flavoring materials may be produced from filamentous fungi by contacting them with water at a temperature sufficient to reduce their nucleic acid content and concentrating or separating solids from...
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6759068 |
Onion and garlic biohydrolysates and their use as natural flavorings
The invention relates to a method for preparing an onion/garlic biohydrolysate-based flavoring base that includes mixing water with onion, garlic, or onion and garlic, hydrolyzing the mixture with...
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6692788 |
Compositions for improving the organoleptic qualities of cooked foodstuffs
Compositions for generating a cooked flavor in a foodstuff, comprising specified flavor precursors that react on heating to generate the flavor and maintain a reactive association after inclusion...
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6669972 |
Process for the production of a mushroom flavoring
The present invention relates to a process for the production of a natural mushroom extract by addition of an enzyme composition to a mushroom preparation.
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6664092 |
Polypeptides having dipeptidyl aminopeptidase activity and nucleic acids encoding same
The present invention relates to isolated polypeptides having dipeptidyl aminopeptidase activity and isolated nucleic acid sequences encoding the polypeptides. The invention also relates to nucleic...
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6660319 |
Flavors for pet food and method of manufacture
A method of producing pet food flavors comprising combining at elevated temperature at least one sulfur containing compound and at least one carbohydrate, with preferably, at least one nitrogen...
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6635303 |
Powdered milk solids for providing a developed milk flavor to chocolate, the method of preparation and chocolate prepared with the same
Powdered milk solids are disclosed having a free fatty acid profile that provides for a developed milk character when used to prepare milk chocolate. Methods of preparing the powdered milk solid...
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6607771 |
Process for the preparation of granules for the controlled release of volatile compounds
A process for shaping into a granular form a delivery system for the controlled release of flavor or fragrance compounds. This process includes the steps of preparing a mixture of a continuous...
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6582682 |
Oral care compositions comprising stabilized chlorine dioxide
Oral care compositions comprising chlorine dioxide and excipients, including flavoring agents and ethoxylated hydrogenated castor oil having ethoxylation numbers from about 35 to about 60. The...
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6579553 |
Flavoring materials from filamentous fungi
Flavoring materials may be produced from filamentous fungi by contacting them with water at a temperature sufficient to reduce their nucleic acid content and concentrating or separating solids from...
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6569476 |
Production of hydrolysate seasoning
A process for producing a hydrolysate seasoning by hydrolyzing a protein containing material with enzymes that have proteolytic activity and fiber hydrolyzing activity. The hydrolysate may be used...
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6562391 |
Aroma product comprising flavoring compounds
The invention relates to an aroma product containing flavoring compounds and a process for preparing the aroma product. The aroma product is prepared by dissolving amino acids, peptides or...
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6504048 |
Flavorant compositions
The invention is related to a flavorant composition containing 1′-acetoxychavicol acetate and 1′-acetoxyeugenol acetate derivatives thereof as well as a flavorant acceptable carrier. The...
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6495184 |
Grilled meat flavoring composition and method of preparation
A meat flavoring composition is prepared utilizing a flavorant obtained by heating a fat in the presence of oxygen for a time and temperature sufficient for the fat to develop the charcoal broiled...
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6479085 |
Effervescent candy bar
An effervescent candy bar of a syrup-based malleable and chewable component comprising at least two masses at least one of which contains acid and at least one contains alkali and a method for its...
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6451366 |
Epoxydecenal isomers
A method of producing a potent epoxydecenal flavorant. Trans-4,5-epoxy-(E)-2-decenal is enriched to contain at least 90% of the (−) isomer and is added to a product in an amount sufficient to...
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6358549 |
Sulfur containing flavorings
A precursor mixture of flavorings and a food composition containing the precursor mixture of flavorings. The precursor mixture of flavorings includes at least one polysulfide and at least one...
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6316040 |
Grilled flavor composition and process to produce
This invention is directed to the production of flavoring compositions obtained by heating a spray or atomized droplets of a saturated or partially saturated vegetable oil to a temperature of at...
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6316039 |
Process for drying a flavoring agent paste
A process for drying a flavoring agent paste obtained by thermal reaction of a pasty mixture that contains at least one free amino acid source and at least one reducing sugar, where a starch having...
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6287620 |
Flavor enhancing methods
α-keto acids and certain precursors and derivatives thereof, particularly those selected from the group which consists of glyoxylic acid, 2-oxo-propanoic acid, 2-oxo-butanoic acid, 3-methyl-2-oxo...
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6251463 |
Use of spray-dried and freeze-dried sugarcane leaf essence in improving taste of flavored calcium supplements, foodstuffs, beverages, chewing gum, oral care compositions and calcium supplement
Described is a process for augmenting, enhancing or imparting an aroma or taste of or to a consumable material which can be: (i) a calcium supplement; (ii) a foodstuff; (iii) a beverage; ...
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6242029 |
Food and beverage additive composition produced from saccharum officinarum leaves
Described is a tastand-containing product produced from Saccharum officinarum leaves (sugarcane leaves) by means of carrying out one or more physical separation unit operations on a plurality of...
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6214395 |
Liquid smoke browning agent solution
A liquid smoke browning agent solution having good browning but minimal or no flavor, and a related method for making same. The liquid smoke browning agent solution may be made from commercially...
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6203836 |
Method of treating wood and treated wood for use in flavoring aqueous food products and resulting products
Disclosed is a process for treating wood particles for use in flavoring aqueous liquids to mask undesirable taste components and to increase the extractability and reactivity of flavor enhancing...
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6190722 |
Process for preparing flavor composition
A process for the preparation of a substantially free flowing particulate flavor by mixing an oil soluble flavor with a melted edible fat having a melting point from about 30° C. (85° F.) to 93°...
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6190709 |
Flavor enhancer
A flavor enhancer which is low in monosodium glutamate, which is substantially free of 5'-IMP and 5'-GMP and which enhances both meat, vegetable and diary flavors. The use of the flavor enhancer in...
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6153246 |
Food supplement containing calcium and ethyl butyrates
The invention relates to a food supplement formulation intended to improve the digestibility of food intakes, notably for animals, comprising a mixture of butyrates to which there are optionally...
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6129937 |
Flavoring agent
Flavoring agent obtained by a process in which seeds of an edible plant are germinated, the sprouts obtained are matured under the effect of their endogenous enzymes, an optional fermentation of...
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6077559 |
Flavored oil-in-vinegar microemulsion concentrates, method for preparing the same, and flavored vinegars prepared from the same
Stable, clear, flavored vinegars may be prepared by diluting a flavored oil-in-vinegar microemulsion concentrate, which comprises: (a) 25 to 70% by weight of 50 to 100 grain vinegar; (b) 5 to...
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6074683 |
Process for the preparation of a savory flavor
A process for preparing a savory flavor, the process comprising reacting a compound of general formula X with hydrogen sulphide and/or cystein, wherein ##STR1## in which R 1 represents an alkyl...
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6074679 |
Stabilized liquid smoke compositions and methods of manufacturing the same
Stabilized, dilutable liquid smoke compositions are disclosed. The stabilized liquid smoke compositions contain a liquid smoke composition, an inorganic salt, and, optionally, an inorganic mineral...
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6054129 |
Flavor-improved extract from Cassia mimosoides L. var. nomame Makino and method of preparing the same
A method includes preparing an extract from Cassia mimosoides L. var. nomame Makino subjecting Cassia mimosoides L. var. nomame Makino by extracting solvent to obtain an extract from Cassia...
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6048560 |
Process for the preparation of a flavoring component
The invention concerns a process for the preparation of flavoring components through non-enzymatic oxidative degradation at an elevated temperature below 250° C. of p-hydroxy-styrene-type...
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6020009 |
Production of an aromatizing agent
Process for the production of a meat flavor, in which a mixture of a plant source of proteins and of a plant source of carbohydrates is prepared having at least initially 45% by weight of dry...
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6013289 |
Flavorant prepared from Trigonela foenum-graecum seeds
A flavorant composition is prepared by hydrolyzing Trigonell foenum-graecum seed material with enzymes, heating the hydrolyzate obtained at a temperature for a time to inactivate the enzymes,...
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6010726 |
Electrostatic deposition of edible liquid condiment compositions upon edible food substrates and thus-treated products
The resistivity properties of an edible base liquid, e.g., a vegetable oil or fluid fat, can be modified by the addition of certain flavoring, coloring, or stabilizing agents such as antioxidants,...
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6007851 |
Process for producing a flavor enhancer
A flavor enhancer which is low in monosodium glutamate, which is substantially free of 5'-IMP and 5'-GMP and which enhances both meat, vegetable and dairy flavors. The use of the flavor enhancer in...
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5985337 |
Process for preparing a protein hydrolysate from protein containing animal products
The invention makes available a process for preparing a protein hydrolysate from protein containing animal products, in which process the animal products are hydrolysed using endopeptidases and...
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5976595 |
Flavoring of edible oils
Process for flavouring an edible oil by incorporating into a recipient oil flavour substances of which a part has been derived from liquid/liquid extraction, particularly using an ethanol/water...
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5952029 |
Process to produce grilled flavor composition
The production of flavoring compositions obtained by heating a spray or atomized droplets of a saturated or partially saturated vegetable oil to a temperature of at least 480° C. in an oxygen...
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