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8962057 Methods for improving taste and oral care compositions with improved taste  
Provided herein are compositions and methods relating to oral care compositions with improved taste. One such method includes providing an oral care composition comprising a metal salt, a...
8883468 1-hydroxy-octahydroazulenes as fragrances  
(3S,5R)-3,8-dimethyl-5-(prop-1-en-2-yl)-octahydroazulen-1-ol s, their use as flavor or fragrance ingredient, and a process of their production by oxidation in the presence of laccase.
8871288 Aromatic neomenthylamides as flavoring substances  
The present invention relates to the use of a compound or a mixture consisting of two or more compounds or containing one or more compounds selected from the group consisting of compounds of...
8852664 Neo-menthyl derivatives as flavor materials  
The present invention relates primarily to the use of particular ureas, thioureas, carbamates, thiocarbamates and guanidines based on the neomenthyl structure and corresponding mixtures with one...
8808781 Method for producing vanillin by electrochemical oxidation of aqueous lignin solutions or suspensions  
The present invention relates to a method for producing vanillin, which comprises an electrochemical oxidation of an aqueous, lignin-comprising suspension or solution at an anode, wherein the...
8778987 Use of 4-hydroxychalcone derivatives for masking an unpleasant taste  
The use is described of the 4-hydroxychalcone derivatives of the formula (I) wherein A may represent a single or double bond,R1, R2 and R3, mutually independently, may in each case mean H, OH or...
8487133 Substituted bicyclo [4.1.0] heptane-7-carboxylic acid amides and derivatives thereof as food flavor substances  
The present invention relates to the use of a compound of the Formula (I) wherein:R1, R2, R3, R4, R5, R6, R7 and R8 denote in each case independently of one another hydrogen, an alkyl radical with...
8377458 Cooling sensation agent composition, sensory stimulation agent composition and use of the same  
Disclosed is a cooling sensation agent composition or sensory stimulation agent composition which contains at least one of diester compounds of dicarboxylic acid represented by the formula (1)...
7919133 Substituted cyclopropanecarboxylic acid (3-methyl-cyclohexyl)amide as flavoring substance  
The present invention relates to the use of a compound of formula (I) or a mixture of compounds of formula (I) wherein: R1, R2, and R3 are independently H or an alkyl group having 1 to 3 C-atom,...
7803412 Enzymatic treatment of spent vanilla beans  
A process for obtaining flavor components from spent vanilla pods and beans, comprises forming a mixture of such spent pods and beans, incubating the mixture with an enzyme capable of destroying...
7754675 2-heptylcyclopropyl-1-carboxylic acid  
Optionally isolated and/or purified enatiomers of 2-heptylcyclopropyl-1-carboxylic acid and mixtures of two, three or all enantiomers of 2-heptylcyclopropyl-1-carboxylic acid are disclosed as...
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...
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...
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...
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...
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...
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,...
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 flavorant...
6194019 Delayed release flavorant compositions  
Delayed release flavorant compositions containing flavor-release additives, namely 1,2-diols of the formula ##STR1##wherein R1 is one of the radicals ##STR2##where R2 is H, lower alkyl R3, R4 are...
6120823 Flavoring materials used in foodstuffs  
A foodstuff having selected flavorant/antimicrobial compounds in an amount sufficient to result in a microbiologically stable foodstuff.
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...
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 R1 represents an alkyl...
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.
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...
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...
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...
5968579 ***WITHDRAWN PATENT AS PER THE LATEST USPTO WITHDRAWN LIST***
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...
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...
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...
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...
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...
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...
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...
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,...
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 R1 represents a hydrogen atom, a hydroxy group or a lower alkoxy group; R2 and R3,...
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...
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...
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...
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...
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,...
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...
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...
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...
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...
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...
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...
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.
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...
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...
5079023 Foodstuffs containing aldehyde generators  
The use of acetals as aldehyde generators in foodstuff applications is disclosed.

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