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7211285 |
Composition for retaining and developing the flavor of a food or drink
In the present application are disclosed a method for enhancing or improving the flavor of foods or drinks in general with the use of a non-volatile thiazolidine compound alone or a non-volatile...
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7175872 |
Pyridinium-Betain compounds for use as taste modulators
Pyridinium-Betain compounds of the general formula (A):
wherein R1 is H or a primary amino acids that is attached to the structure,
X is OH or its ionized form O − , Y is OH, SH, or...
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7078066 |
Chewing gum containing physiological cooling agents and method of making
A method for producing a chewing gum, as well as the chewing gum so produced, incorporates a physiological cooling agent, such as acyclic carboxamide, or combinations of physiological cooling...
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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...
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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...
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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...
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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...
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6143768 |
Furan derivatives, synthesis method and use as aroma enhancer
The invention concerns a compound of formula (I) in which A is a piperidin-1-yl group non-substituted or substituted by one or several groups selected among a C 1 -C 4 alkyl group and a hydroxy...
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6083549 |
Taste-improving agent and a food having improved taste
The bitterness, astringency and persistent sweetness possessed commonly by intense sweeteners may be reduced to afford a lightly sweet aftertaste, by the addition of an amino acid derivative such...
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5932267 |
Seasoning material
Compounds of the formula (1) ##STR1## wherein X and Y are each N or NH, Z is O or OH, (1) when X=N and Y=NH, Z=O, and *1 and *3 are double bonds, (2) when X=NH and Y=N, Z=O, and *2 and *3 are...
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5780090 |
Flavored products and a process for their preparation
Tripeptides containing a hydrophobic amino acid residue and at least one acidic amino acid residue, together with amino acid derivatives having a structure of the N-lactoyl-X type, where X...
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5676993 |
Process of producing cacao flavor by roasting combination of amino acids and reducing sugars
The present invention is directed to a means of enhancing the cocoa flavor to a fat matrix by adding thereto about 0.3 g to about 4.0 g phenylalanine, 0.75 g to about 2.0 g leucine, and about 0.5 g...
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5512290 |
Compositions containing 2-acetyl-1-pyrroline
A powder-form composition of 2-acetyl-1-pyrroline incorporated with a support of maltodextrin and/or cyclodextrin. The composition is prepared by hydrolyzing a 2-(1-alkoxyethenyl)-1-pyrroline with...
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5401521 |
Preparation of 2-acetyl-1-pyrroline compositions
2-acetyl-1-pyrroline is prepared by hydrolyzing a 2-(1-alkoxyethenyl)-1-pyrroline compound with an acid and then the reaction medium is neutralized with an equimolar amount of a base to obtain a...
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5298486 |
Use of pyridines as perfuming and flavoring ingredients
Pyridines of formula ##STR1## wherein R 1 stands for a saturated linear alkyl radical having 6 to 8 carbon atoms, or for a 4-methylhexyl radical, and R 2 represents either a hydrogen atom or,...
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5262189 |
Process for flavoring foods with 2-carbomethoxy-1-pyrroline
2-Carbomethoxy-1-pyrroline is used as a flavoring agent for food products.
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5260091 |
Salt taste enhancers
Compositions that are effective as salt substitutes and enhancers comprise novel mixtures of sodium chloride and derivatives of amiloride, indanyloxyacetic acid, or anthranilic acid. The present...
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5232735 |
Ingestibles containing substantially tasteless sweetness inhibitors as bitter taste reducers or substantially tasteless bitter inhibitors as sweet taste reducers
Sweetness inhibitors which are substantially tasteless have been found to be bitter taste inhibitors or blockers. Conversely, bitter taste inhibitors which are substantially tasteless have been...
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5188851 |
Feed composition for fish breeding including mononucleotides
A feed composition for fish breeding with an improved preference for fish comprises from 0.03 to 1% by weight of each of 5'-guanylic acid, 5'-cytidylic acid, 5'-uridylic acid and 5'-adenylic acid...
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5165943 |
Cooling agent/cyclodextrin complex for improved flavor release
The present invention is directed to inclusion complexes formed between 3-1-menthoxypropane-1,2-diol and a cyclodextrin selected from the group consisting of alpha-cyclodextrin, beta-cyclodextrin,...
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5045336 |
Method of modifying sweet taste
The sweetness of an ingestible product or oral composition containing a sweetening sugar or sugar alcohol in relatively large quantities can be reduced and thereby the flavor enhanced by...
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5035882 |
Combination of formate esters and pepper-like constituents as an orally-consumable chloroform substitute
The combination of pepper-like constituents, such as piperine, and volatile formate esters, such as ethyl formate, is useful as a substitute for chloroform in pharmaceutical, oral hygiene and...
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4997672 |
Salt taste enhancer
This invention relates to processes and compositions found useful for potentiating the taste of sodium chloride in humans. It has been found that the taste of sodium chloride can be enhanced in the...
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4961949 |
Method of producing a coiled food product
Method for producing a coiled food product by slicing a body of brittle food material to form a curled slice and, if necessary, further coiling said slice to obtain a coiled product. Preferably...
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4900740 |
N,N'-disubstituted guanidines containing a carboxyl or a tetrazolyl moiety
N,N'-disubstituted guanidines containing a tetrazolyl or glycine moiety are provided as high potency sweetening agents.
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4849238 |
Foodstuffs having improved taste quality
A foodstuff having improved taste quality comprising a taste-improving amount of a pepper extract, a piperine-containing fraction of pepper or one or more piperines.
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4842881 |
Coating 5'-nucleotide
Seasoning composition is produced with a method, which comprises coating fine particles of water-soluble 5'-ribonucleotides having a total water content not exceeding about 14 weight % and a...
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4806376 |
Process for producing a taste-enriching seasoning from beer yeast
A process for producing a taste-enriching seasoning or a food possessing augmented richness in taste, which comprises preparing an extract of beer yeast by first extracting an aqueous suspension of...
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4806370 |
5'-nucleotide seasoning composition and production thereof
Seasoning composition is produced with a method, which comprises coating fine particles of sparingly water-soluble 5'-ribonucleotides having a total water content of 12 to 20 weight % and a...
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4795714 |
Compositions for controllably releasing alcohols or amines
An adjustable accumulated thermal exposure indicator device, and method of use, for affixing to and indicating deterioration of perishable goods and the like, comprising (1) a reactant yielding...
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4778689 |
Process for producing packaged fish or meat paste products
In production of packaged fish or meat paste products, a seasoning process using a liquid containing water-soluble 5'-ribonucleotide is conducted between cooking and packaging. The products thus...
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4753807 |
Oil or fat coated 5'-ribonucleotides and method of making the same
The invention relates to oil or fat coated 5'-ribonucleotides and a method of making the same.
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4741914 |
Flavor enhancing seasoning containing deodorized garlic extract and process
A flavor enhancing seasoning is disclosed, which is prepared by blanching garlic, and extracting the blanched product with water. The extract produced may be deodorized and concentrated, to provide...
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4677207 |
Norbornyl pyridine derivatives
Described are norbornyl pyridine derivatives defined according to the generic structure: ##STR1## wherein R 5 , R 5 ', R 5 ", R 5 '" and R 5 "" each represents hydrogen or methyl with the...
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4659581 |
Method of producing granular chemical seasoning of high specific volume and product
A granular seasoning, which comprises substantially monosodium glutamate and a water-soluble salt of 5'-ribonucleotide and has a high specific volume of about 3.5 to 6 cm 3 /g, is convenient in...
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4642240 |
Foodstuffs containing 3-aminobenzesulfonic acid as a sweetener inhibitor
Food acceptable sweetness modifying compounds comprising certain aromatic amino acids and foodstuff compositions containing the same.
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4635652 |
Smoking composition containing a novel monoacylpyrazine flavorant
This invention provides smoking compositions which contain a monoacylpyrazine compound as a flavorant additive. In one of its embodiments, this invention provides tobacco compositions which contain...
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4588813 |
1-pyrazinyl-1-propanone derivatives useful as flavorants in smoking compositions
This invention provides smoking compositions which contain a monoacylpyrazine compound as a flavorant additive. In one of its embodiments, this invention provides tobacco compositions which contain...
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4571345 |
1,1-Diaminoalkane derived sweeteners
Compounds of the formula: ##STR1## wherein n is 0 or 1, R is lower alkyl (substituted or unsubstituted), R' is H or lower alkyl, and R" is a branched alkyl, alkyl-cycloalkyl, cycloalkyl,...
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4568538 |
Flavoring with norbornyl pyridine derivatives
Described are norbornyl pyridine derivatives defined according to the generic structure: ##STR1## wherein R 5 , R 5 ', R 5 ", R 5 '" each represents hydrogen or methyl with the proviso that at...
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4522838 |
2-Acetyl-1-pyrroline and its use for flavoring foods
The compound, 2-acetyl-1-pyrroline and its use in flavoring foods, particularly in imparting a "scented" rice flavor to foods, are disclosed.
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4514431 |
Enhancing the taste of a meat-flavored foodstuff
Described is the use in augmenting or enhancing the flavor of a meat-flavored foodstuff by using a mixed seasoning composition capable of being solubilized in water and forming a single aqueous...
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4474819 |
Flavored foodstuffs
This invention provides foodstuffs which contain a substituted-heterocyclic compound as a flavorant additive. In one of its embodiments this invention provides food compositions which contain a...
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4472447 |
Mixed seasoning on basis of monosodium glutamate
A mixed seasoning consisting of 100 parts by weight of monosodium glutamate, 0.05 to 25 parts by weight of a flavor inducing 5' nucleotide, and 0.5 to 10.0 parts by weight of at least one alkali...
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4471002 |
Enhancing taste of a cheddar cheese flavored foodstuff
Described is a mixed seasoning composition capable of being solubilized in water and forming a single aqueous phase comprising: (a) from about 0.25 up to about 0.80 mole percent on a dry basis...
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4376132 |
Seasoning composition having crab meat flavor
A crab meat flavored seasoning composition, comprising: (a) not less than 50% by wt. of amino acids, (b) not less than 2% by wt. of 5'-nucleotides, (c) not less than 30% by wt. of...
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4311720 |
Process for producing a flavored heated beverage
Described are hot beverage mix compositions which on admixing with a heated edible liquid yield a high flavor intensity release substantially evenly and uniformly over an extended use period, the...
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4303689 |
Flavoring with pyrazine derivatives
The subject matter relates to flavoring with a composition of matter consisting essentially of a pyrazine derivative having the following formula: ##STR1## wherein (a) R 1 is a methyl group and R...
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4303680 |
Production of yeast extract containing flavoring
A yeast extract containing flavoring 5'-neucleotide and having an improved thickness or body in taste is produced by (1) autolyzing suspended yeast cells in the presence of a stimulator of...
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4267195 |
Dog food flavors
The present invention identifies certain compounds, naturally present in raw meat, which are especially taste active in the dog. These compounds, which have been found to maximally activate taste...
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