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8945651 Process for preparing Maillard flavour preparations  
The present invention relates to a process of producing Maillard flavor preparation, such as process flavors, comprising heating a combination of a carbohydrate source and a nitrogen source in a...
8815956 Sweet flavor modifier  
The present invention includes compounds having structural formula (I), or salts or solvates thereof. These compounds are useful as sweet flavor modifiers. The present invention also includes...
8715761 Flavor molecules  
A method of providing a range of flavors to an orally-receivable or ingestible product, the method including adding at least one compound, including salts thereof, of the formula: wherein R1 may...
8597706 Method for synthesizing 2-acetyl-1-pyrroline, stable ketal precursors thereof, and isotopically marked analogs  
The present invention relates to a method for synthetizing a compound of the following formula (I): wherein R is a methyl or ethyl group, n is 1 or 2, and X is a CH2 or CD2 group, from a compound...
8568814 Lanthionine derivatives  
The present invention provides a variety of compounds having a CaSR agonist activity which possesses a superior kokumi-imparting function, and more particularly provides a kokumi-imparting...
8470384 Oxalamide derivative as umami flavouring agent  
The compound of the formula (1) is novel and is useful in conferring umami taste on consumable compositions, such as foodstuffs and beverages.
8455033 Taste potentiator compositions and edible confectionery and chewing gum products containing same  
The present invention relates to compositions and edible orally delivered products, such as confectioneries and chewing gum, which include taste potentiators to enhance the perception of active...
8449936 Flavor molecules  
A method of providing a range of flavors to an orally-receivable or ingestible product, the method including adding at least one compound, including salts thereof, of the formula: wherein R1 may...
8445050 Beverages and foodstuffs resistant to light induced flavor changes, processes for making the same, and compositions for imparting such resistance  
One aspect of the present invention is concerned with a composition comprising caramelised carbohydrate, which composition, when dissolved in water at a dry solids content of 0.1 wt. %, exhibits:...
8383183 Sweetness enhancers, sweetness enhanced sweetener compositions, methods for their formulation, and uses  
The present invention relates generally to sweetness enhancers capable of enhancing the sweet taste of sweetener compositions and the sweetener compositions produced therefrom. In particular, the...
8372463 Methods of preparation of low sodium salt compositions  
Low sodium salt compositions containing a blend of sodium chloride and one or more magnesium, sodium and potassium salts are provided. Also provided are methods for making and using the...
8293215 Flavour modulating derivative of a carboxylic acid and a purine, pyrimidine, nucleoside, or nucleotide  
The present invention relates to the field of improving the flavor of foodstuffs, beverages, tobacco products, pharmaceutics and oral care products. More particularly, the present invention...
8084068 Process for the production of compositions containing ribonucleotides and their use as flavouring agents  
The present invention describes a process to produce a composition containing 5′-ribonucleotides wherein a microorganism is subjected to autolysis under conditions at which a substantial part of...
7989014 Beverages and foodstuffs resistant to light induced flavour changes, processes for making the same, and compositions for imparting such resistance  
One aspect of the present invention is concerned with a composition that can suitably be used as an additive in beverages and foodstuffs, which composition: i. contains at least 0.5%, preferably...
7981457 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),...
7968705 Production of 5'-ribonucleotides  
The present invention describes a composition comprising at least 55% w/w (on sodium chloride free dry matter weight) of 5′-ribonucleotides and a process for the production of this composition...
7862844 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 extremely small amounts of a substance...
7854956 Low sodium salt compositions and methods of preparation and uses thereof  
Low sodium salt compositions containing a blend of sodium chloride and one or more magnesium, sodium and potassium salts are provided. Also provided are methods for making and using the...
7820219 Toasted flavor additive  
A novel toasted flavor additive for enhancing the toasted flavor and appearance of food products. In accordance with one embodiment of the present invention, toasted corn flavor additive (“TCF”)...
7820225 Low sodium salt compositions and methods of preparation and uses thereof  
Low sodium salt compositions containing a blend of sodium chloride and one or more magnesium, sodium and potassium salts are provided. Also provided are methods for making and using the...
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...
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 their ionized...
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...
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...
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...
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...
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...
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 C1 -C4 alkyl group and a hydroxy...
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...
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...
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...
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...
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...
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...
5298486 Use of pyridines as perfuming and flavoring ingredients  
Pyridines of formula ##STR1## wherein R1 stands for a saturated linear alkyl radical having 6 to 8 carbon atoms, or for a 4-methylhexyl radical, and R2 represents either a hydrogen atom or, when...
5262189 Process for flavoring foods with 2-carbomethoxy-1-pyrroline  
2-Carbomethoxy-1-pyrroline is used as a flavoring agent for food products.
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...
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...
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...
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,...
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...
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...
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...
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...
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.
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.
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...
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...
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...
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...

Matches 1 - 50 out of 173 1 2 3 4 >