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7252849 |
Perfume composition and process for producing the same
The invention relates to a flavoring composition having a better milk-like flavor and a process for producing the composition. The composition comprises a 5-alkenoic acid and/or a 6-alkenoic acid...
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7250160 |
Jasmonic acid and jasmonic acid ester stereoisomers and compositions
Described is a bioprocess for the high-yield production of food flavor-acceptable jasmonic acid and methyl jasmonate, as well as a novel jasmonic acid isomer produced thereby and organoleptic uses...
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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...
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6933265 |
Aldehyde as perfuming or flavoring ingredient
The present invention relates to the field of perfumery or flavor. More particularly, it concerns 3-(4,4-dimethyl-1-cyclohexen-1-yl)propanal and its use as perfuming or flavoring ingredient, as...
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6838106 |
Warming composition for food and drink or for oral care preparation
This invention relates to a warming composition for food and drink or for oral care preparations which produces an excellent and long-lasting warming effect and causes no or little irritation to...
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6592924 |
Game-type flavoring agent
A flavoring agent for enhancing or imparting game-type flavor in food products, including a combination of an alkylphenol and cyclohexanecarboxylic acid or an alkyl-substituted derivative thereof,...
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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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6194019 |
Delayed release flavorant compositions
Delayed release flavorant compositions containing flavor-release additives, namely 1,2-diols of the formula ##STR1## wherein R 1 is one of the radicals ##STR2## where R 2 is H, lower alkyl ...
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6120823 |
Flavoring materials used in foodstuffs
A foodstuff having selected flavorant/antimicrobial compounds in an amount sufficient to result in a microbiologically stable foodstuff.
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6090428 |
Spreadable protein compositions
The present invention provides a spreadable nonfat protein composition comprising an edible nonfat solid, a sweetener in the range of about 40% to 80% percent of total weight of the composition and...
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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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6045849 |
Protein food
A proanthocyanidin, such as an extract of grape seeds or skin, is added to a protein food, so that the flavor of the protein food is improved.
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6036986 |
Cinnamic acid for use in tea containing beverages
An aqueous based tea solids containing beverage is taught which also contains a sufficient amount of cinnamic acid its salts and esters as a flavoring/antimicrobial compound and employs a hurdle...
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6025005 |
Aromatic and/or flavor substances
There is described the utilization of thiocarbonic acid or carbothioic acid of the general formula ##STR1## R=Methyl, Ethyl, Propyl, Phenyl as an aroma and/or flavor substance. Further, aroma...
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6022576 |
Flavoring materials for use in tea containing beverages
An aqueous based tea solids containing beverage is taught which also contains a sufficient amount of a selected substituted phenyl flavoring/antimicrobial compound to prevent microbial outgrowth...
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5948460 |
Flavored product additive and method for using same
One or more compounds selected from among oleanolic acid, ursolic acid, and polygodial added to a flavored product to reduce an aftertaste in the product and enhance its sweetness. This flavored...
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5874398 |
Ethylvanillin isobutyrate
Ethylvanillin isobutyrate is a valuable new fragrance and flavor substance which, because of its extraordinary organoleptic profile and its favorable technical properties, permits hitherto unknown...
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5804239 |
Method and composition for food flavoring
A method and composition for food flavoring having a carrier, an amount of capsicum oleoresin, and an amount of a saponin sufficient to enhance the effectiveness of the oleoresin capsicum, whose...
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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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5772909 |
Process for separation of vanillin from other chemicals by means of azeotropic distillation with dibenzyl ether and mixtures of vanillin and dibenzyl ether used in such process
Vanillin is difficult to separate from second organic chemicals produced therewith such as parahydroxybenzaldehyde by conventional distillation or rectification because of the proximity of their...
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5705205 |
Process for the production of natural vanilla extract by enzymatic processing of green vanilla pods, and extract thereby obtained
A process for increasing the yield of natural vanilla flavor. Green vanilla pods are hydrated. The resulting hydrated pods are ground, forming a liquid phase and a solid phase. The resulting ground...
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5698253 |
Dimethyl-cyclohexanecarboxylic acid esters in perfumery
The invention concerns perfumes containing as fragrance materials 1,4-dimethyl-cyclohexane-1-carboxylic acid esters of general formula wherein R is an alk(en)yl group having 1-4 carbon atoms,...
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5545424 |
4-(1-menthoxymethyl)-2-phenyl-1,3-dioxolane or its derivatives and flavor composition containing the same
4-(1-menthoxymethyl)-2-phenyl-1,3-dioxolane or a derivative thereof represented by formula (I): ##STR1## wherein R 1 represents a hydrogen atom, a hydroxy group or a lower alkoxy group; R 2 and R...
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5523105 |
Improved mint composition and method for producing the same
To provide a composition containing a mint flavor with an improved taste, polygodial or a polygodial-containing plant extract is added thereto. Enhancement of the coolness, suppression of the...
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5501869 |
Fat-free tablespread and method of making
A non-fat edible plastic dispersion which has rheological properties similar to solid margarine or squeezable margarine. The plastic dispersion includes a fat mimetic selected from the group...
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5501862 |
Alkyl carbonate derivatives of sclareol diol
This invention pertains to compounds represented by formula (1): ##STR1## wherein R is selected from the group consisting of branched and unbranched lower-alkyl and lower-cycloalkyl groups having...
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5451401 |
Diphosphonic acid esters as tartar control agents
Polyphosphonic acid ester compounds with flavorant, coolant and/or sweetener components, and tartar, plaque and/or calculus control compositions with improved taste comprising one or more...
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5380540 |
Method for improving flavor of drink or food
A method for improving the flavor of a drink or a food is disclosed, which comprises adding at least one compound selected from among monomers and polymers of triose-reductone,...
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5336513 |
Bitterness inhibitors
Bitterness inhibitors are disclosed which are derivations of cinnamic acid. A process for reducing the bitterness of consumable materials is set forth which comprises the addition of the bitterness...
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5301693 |
Smoking compositions containing an α-alkylcinnamaldehyde-release additive
This invention provides smoking compositions which contain a novel β-hydroxycarboxylate flavorant-release additive. Under cigarette smoking conditions, a combustible filler and/or paper wrapper...
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5272272 |
Sweetening agents derived from L-glutamic acid
The present invention relates to novel sweetening agents. These sweetening agents have the general formula ##STR1## in which R is a 5,6,7,8-tetrahydro-1-naphthoyl or 1-naphthoyl radical, R' is a...
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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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5137741 |
Flavoring with reaction product of linalool with citric acid
Described is the use in augmenting or enhancing the aroma or taste of a foodstuff of a reaction product of linalool with citric acid wherein the reaction is carried out at 100° C. in aqueous media...
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5130157 |
Process for concentrating lactones
The present invention relates to a process for obtaining an aroma concentrate that is enriched in lactones. The present invention is particularly concerned with a process for concentrating lactones...
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5094862 |
Salt substitute granule and method of making same
A free-flowing salt substitute granule which comprises a core composition comprising a nonsweet carbohydrate and a coating on the core comprising sodium chloride.
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5089469 |
Bisabolene-containing composition, process for preparing same, organoleptic uses thereof and uses thereof as insect repellent
Described are isomeric mixtures of bisabolene prepared by dehydrating nerolidol using citric acid or phosphoric acid and then distilling the resulting product at particular temperature ranges and...
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5087458 |
Solubilized oleoresin black pepper, method of making same, and method of adding same to chewing gum
A homogenous, liquid solution comprising oleoresin black pepper and either cinnamyl alcohol or phenyl ethyl alcohol is disclosed. Additionally, a method of manufacturing a homogenous, liquid...
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5079023 |
Foodstuffs containing aldehyde generators
The use of acetals as aldehyde generators in foodstuff applications is disclosed.
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5064673 |
Cooked tomato flavor composition
A composition containing the compounds dimethyl sulfide, beta-damascenone, 3-methylbutanal, and 3-methylbutyric acid in particular proportions is used to impart or enhance the cooked tomato flavor...
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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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5030467 |
Flavoring with alkyl α-campholenates and dihydro derivatives thereof
The lower alkyl esters of α-campholenic acid and α-campholanic acid have organoleptic properties which make them useful for preparing fragrances and flavors.
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4948597 |
Uses for augmenting or enhancing the aroma or taste of foodstuffs and chewing gums of schiff base reaction products of alkyl anthranilates
Described are the schiff base reaction products of alkyl anthranilates having the structure: ##STR1## wherein R" represents ethyl or methyl with ketones and aldehydes defined according to the...
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4944956 |
New ethanolic compositions containing anethole
The present invention relates to a clear ethanolic composition containing anethole, which is constituted of at least one water-ethanol medium containing from 10 to 30% v/v of ethanol, and 1 to 3...
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4892966 |
Acetoacetic acid ester derivatives for the manufacture of α-hydroxycarbonyl compounds
The invention is concerned with a novel process for the manufacture of compounds of the formula ##STR1## wherein R 1 signifies C 1 -5 -alkyl, especially methyl, ethyl, propyl or isopropyl, and the...
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4880640 |
Flavoring with schiff base reaction products of alkyl anthranilates
Described are the schiff base reaction products of alkyl anthranilates having the structure: ##STR1## wherein R" represents ethyl or methyl with ketones and aldehydes defined according to the...
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4877904 |
Bicyclic ketones as odorants and flavorants
Novel odorant and/or flavoring substances are described. These are the compounds of the formula ##STR1## wherein: R 1 represents methyl or ethyl, R 2 represents hydrogen or methyl, the...
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4871570 |
Foodstuffs containing hydrobenzene organic acids as sweetness modifying agents
Food acceptable sweetness modifying compounds comprising certain hydroxy aromatic acids having the formula ##STR1## wherein A e.g. is COOH or SO 3 H, Y is hydroxy and R 1 , R 2 and R 3 are e.g....
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4861885 |
Allylbicyclo[2.2.1]hept-5-ene-2-carboxylic acid amides
The present invention relates to amides of formula I ##STR1## wherein R 1 , R 2 and R 3 are independently hydrogen or methyl, m is 1 to 5 and n is 1 to 5 and R 4 is --NH 2 or is derived from a...
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4840801 |
Use of Schiff base reaction product of methyl anthranilate and canthoxal in augmenting or enhancing aroma or taste of foodstuff or chewing gum
Described is a process for augmenting or enhancing the aroma or taste of a foodstuff or chewing comprising the step of intimately admixing with a foodstuff or chewing gum base an aroma or taste...
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4806363 |
Flavoring with schif base reaction products of alkyl anthranilates
Described are the schiff base reaction products of alkyl anthranilates having the structure: ##STR1## wherein R" represents ethyl or methyl with ketones and aldehydes defined according to the...
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