|
Match
|
Document |
Document Title |
|
|
7615244 |
Glycopeptide and peptide having a kokumi taste imparting function, and method of imparting the kokumi taste to foods
Glycopeptides and peptides having the formula:
where X represents a hydrogen atom or a sugar chain, provide a taste improving function, particularly a kokumi taste imparting function. Such...
|
|
|
7601375 |
Food interleaver, method for imparting flavor to food product, and combination food product and food interleaver
A food interleaver is provided according to the invention. The food interleaver includes a paper base sheet, a release and barrier component for providing the food interleaver with release and...
|
|
|
7588793 |
Enhanced flavoring compositions containing N-ethyl-p-menthane-3-carboxamide and method of making and using same
Enhanced flavoring compositions containing at least one flavoring agent and an effective amount of N-ethyl-p-menthane-3-carboxamide are provided. The N-ethyl-p-menthane-3-carboxamide is present at...
|
|
|
7588790 |
Process for the removal of undesired flavour and odour components from potassium lactate
The present invention relates to a process for the removal of undesirable flavours and odours from potassium lactate, wherein the potassium lactate is treated with active carbon. According to this...
|
|
|
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...
|
|
|
7585535 |
Flavour and fragrance compositions
Flavor and fragrance compositions comprising 1-mercapto-1-arylalkanes or derivatives thereof according to formula (I)
|
|
|
7556833 |
Cheese flavoring systems prepared with bacteriocins
A stabilized cheese flavoring system which can be used to prepare very different cheeses having desired flavor profiles in which the flavoring system is stabilized against the growth of spoilage or...
|
|
|
7541055 |
Saturated and unsaturated N-alkamides exhibiting taste and flavor enhancement effect in flavor compositions
The present invention is directed to novel compounds and a process for augmenting or imparting a flavor enhancement effect or modifying the perception of one or more of the five basic taste...
|
|
|
7534460 |
Compositions of oxo-terpene derivatives and process for preparing the same
Described is to a process for augmenting, enhancing, modifying or imparting a berry or citrus aroma or taste in or to a foodstuff or aqueous beverage comprising the step of adding to a foodstuff or...
|
|
|
7491687 |
Encapsulated materials
The present invention is directed to encapsulated fragrance materials. The fragrance materials are comprised of high Clog P materials or high Clog P fragrance materials along with high Clog P...
|
|
|
7455872 |
Compositions and methods for producing a salty taste in foods or beverages
The present invention provides compositions containing bitterness inhibitors that reduce the bitter taste of KCl that is used in foods or beverages as a substitute for sodium chloride. The...
|
|
|
7452563 |
Compositions and methods for producing flavored seasonings that contain reduced quantities of common salt
The present invention provides flavored seasoning compositions containing low-salt substitutes that reduce the quantity of common salt used to flavor foods. More specifically, the compositions...
|
|
|
7442399 |
Aroma-producing compositions for foods
An improved aroma-producing composition is provided that is shelf-stable and allows controlled release of a desired aroma from the composition, and also food products treated with the...
|
|
|
7435439 |
Edible temporary tattoos
An ink-based image is releasably printed onto a substrate for transferring to the skin. Flavoring is incorporated with the ink-based image, yielding a selected scent and taste. Unlike generally...
|
|
|
7378121 |
Use of ferulic acid amides as flavor compounds
The present invention relates to the use of various ferulic acid amides as pungent compounds and aroma compounds having a heat-generating effect in preparations used in nutrition, oral hygiene or...
|
|
|
7361376 |
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....
|
|
|
7348035 |
Cyclodextrin particle
The present invention concerns flavor and/or fragrance containing cyclodextrin particles containing cellulose ether with a particle size in the range of from 50 to 1000 μm, products containing...
|
|
|
7332468 |
8-tetradecenal as fragrance and flavoring substance
The invention relates to the use of (Z)-8-tetradecenal and of a mixture consisting of (Z)-8-tetradecanal and (E)-8-tetradecanal as an odorous or aromatic substance.
|
|
|
7329426 |
Treatment of vegetable oils or animal fats with sulfur or nitrogen donor compounds for animal food flavorings
Oils or fats from plants and/or animals are chemically treated to create flavor/palatability enhancer (FPE) products for use with animal foods, such as dog or cat food. This method involves mixing...
|
|
|
7316826 |
Coffee aroma with improved stability
Process, in order to impart to foodstuffs an aroma of fresh ground and fresh brewed coffee, wherein the aroma substances necessary for imparting the aroma impression of fresh brewed or fresh ground...
|
|
|
7297355 |
Baked type aromatizing compositions
A process for the preparation of aromatizing compositions suitable for the biogeneration of mixtures of compounds that are able to develop or enhance a typical baked type aroma upon heating of...
|
|
|
7247332 |
Mixtures of optical isomers of styralyl alcohol or styralyl acetate, processes for preparing same and organoleptic uses thereof
Described are novel mixtures of optical isomers of (i) styralyl alcohol (α-phenylethyl alcohol) or (ii) styralyl acetate (α-phenylethyl acetate), fermentation processes for preparing same and...
|
|
|
7244462 |
Amino acid derivative and sweetening agent
The present invention provides a novel amino acid derivative, and a salt for thereof. The present invention further provides a sweetening agent and a food or beverage, which contains the novel...
|
|
|
7244461 |
Method of preparing liquid smoke
The invention relates to a method of preparing a smoke extract, which method comprises the steps of i) preparing a char from wood or cellulose preferably by pyrolysis, ii) extracting one or more...
|
|
|
7235275 |
Process for preparing orange oil
A process for preparing an orange oil comprising the steps of mixing a raw material oil containing valencene with a high-boiling solvent having a boiling point exceeding 240° C. under normal...
|
|
|
7229657 |
Dulce de leche-flavored fat-based confection, method for making the same and confectionery candies making use of the same
A dulce-flavored fat-based confection possessing a smooth and creamy mouthfeel and a thermally generated flavor and suitable for use in candy-shelling is provided. A method of making such a...
|
|
|
7214400 |
Flavor enhancing oils
Disclosed are flavor enhancing oils comprising at least one edible liquid oil and at least one water soluble flavor enhancer. The water soluble flavor enhancer is uniformly dispersed throughout the...
|
|
|
7189544 |
Enzymatic modification of lecithin
The disclosure pertains to enzymatic modification of lecithin and to hydrolyzed lecithin products obtained by such modification. One particular implementation provides methods for producing a...
|
|
|
7176177 |
Aromas and aroma compositions containing 4,8-dimethyl-3,7-nonadien-2-one, and a method for the production thereof
4,8-dimethyl-3,7-nonadien-2-one has aromatizing properties and increases the extendibility and intensity of the aroma when used in an aroma composition.
|
|
|
7176176 |
2-methyl-4-phenyl-1,3-dioxolane
The sensory properties of the diastereomeric enantiomer pairs and of the pure enantiomers of the compound 2-methyl-4-phenyl-1,3-dioxolane are described. The cis compounds...
|
|
|
7175871 |
Acyclic enol ethers, isomers thereof, organoleptic uses thereof and processes for preparing same
Described are synthetically produced substantially pure enol ether compositions which are cis and/or trans isomers of enol ethers having the structures:
wherein R 1 is C 4 –C 10 straight...
|
|
|
7138153 |
Additive product, a method of altering a characteristic of an unprocessed host food product, and a method of increasing a market value of an unprocessed host food product
A method and additive product to alter a perception of an unprocessed host food product is described, in which a flavor component adapted to impart a flavor of the unprocessed host food product is...
|
|
|
7125698 |
Polynucleotides, materials incorporating them, and methods for using them
Novel polynucleotides isolated from Lactobacillus rhamnosus , as well as oligonucleotide probes and primers, genetic constructs comprising the polynucleotides, biological materials, including...
|
|
|
7125575 |
Method of removing off-flavor from foods and deodorizer
The present invention provides an effective method of removing off-flavor from foods such as seafood, meat products and vegetables, which comprises causing a polymer of phenol compounds having a...
|
|
|
7122215 |
Composite particles imparting sequential changes in food products and methods of making same
Composite particles are provided that impart unique, entertaining optical and/or organoleptic effects in food products when exposed to an aqueous environment. In one embodiment, the composite...
|
|
|
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...
|
|
|
7105194 |
Organoleptic compositions: use of 3-mercapto alkanoic acid esters as flavor ingredients
The present invention relates to flavor or fragrance composition comprising at least one compound of the formula 1
or a precursor thereof, wherein R1 represents a branched or unbranched alkyl,...
|
|
|
7097872 |
Fruit, berry, cranberry and hedonically-stable citrus flavored compositions and process for preparing same
Described is to a process for augmenting, enhancing, modifying or imparting a berry or citrus aroma or taste in or to a foodstuff or aqueous beverage comprising the step of adding to a foodstuff or...
|
|
|
7078386 |
Enhancing agent for nerve growth factor production comprising a compound having a coumarin backbone or a compound having a 2-dimethyl chroman backbone
The present invention relates to a medicament, a food, a beverage or a feed, each comprising as an effective ingredient a compound having an enhancing action for NGF production, which is effective...
|
|
|
7063980 |
Pretreatment kit for saliva and pretreatment method for saliva
A pretreatment kit and a pretreatment kit for saliva in identification and quantitative determination of mutans streptococci by immunochromatography utilizing an antigen-antibody reaction, which...
|
|
|
7060315 |
Aroma-containing components
The aroma-improving agent is present with the aroma-containing component, such as chocolate, cocoa, tea or coffee, in an amount effective to chemically interact with aroma compounds to form an...
|
|
|
7056546 |
Stabilizer-free stabilized coffee aroma
A process for stabilizing an aroma-providing component such as coffee aroma against loss or degradation of its flavor or sensory characteristics by associating the aroma-providing component with a...
|
|
|
7056545 |
Stabilization of aroma-providing components
A process for stabilizing an aroma-providing component such as coffee aroma against loss or degradation of desirable flavor or sensory characteristics of its aroma during storage. The...
|
|
|
7052896 |
Lactobacillus rhamnosus polynucleotides, polypeptides and methods for using them
Novel polynucleotides isolated from Lactobacillus rhamnosus , as well as probes and primers, genetic constructs comprising the polynucleotides, biological materials, including plants,...
|
|
|
7022665 |
Acetals of 2,4,7-decatrienal as perfuming or flavoring ingredients
The present invention relates to an acetal of formula
in which the symbols R 1 represent, independently or simultaneously, a linear or branched saturated or unsaturated C 1 to C 4 ...
|
|
|
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...
|
|
|
6960362 |
Stabilized aroma-providing components and foodstuffs containing same
Stabilized aroma-providing components such as chocolate, tea or coffee aromas that are stabilized against loss or degradation of desirable flavor or sensory characteristics of its aroma during...
|
|
|
6956139 |
(1R, 2S, 5R)-3-1-menthoxyalkan-1-OL cooling sensate
A cooling sensate compound having the general formula (I):
where n is an integer from 2 to 6. The compound is effective in imparting a refreshing and cooling sensation of long duration. A...
|
|
|
6897195 |
Composition of menthol and menthyl lactate, its preparation method and its applications as a cooling agent
Disclosed here is a composition containing menthol and menthyl lactate, and its preparation method and its applications as a cooling agent and a flavoring agent. The present invention provides a...
|
|
|
6893669 |
Method of removing off-flavor from foods and deodorizer
The present invention provides an effective method of removing off-flavor from foods such as seafood, meat products and vegetables, which comprises causing a polymer of phenol compounds having a...
|