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7595070 |
Method for removing contaminants from essential oils
Method for removing a contaminant from an essential oil comprising contacting the essential oil including the contaminant with a strong acid cation exchange resin or a strong base anion exchange...
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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...
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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...
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7582325 |
Process for the preparation of tomato extracts with high content in lycopene
A process for the extraction of lycopene from whole tomatoes, in which process tomatoes are heat concentrated and extracted with water-saturated ethyl acetate.
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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...
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7182973 |
Low temperature process for extracting principal components from plants or plant materials and plant extracts produced thereby
A low temperature process for extracting principal components from plants or plant materials and plant extracts produced by such a low temperature process, are provided. The inventive low...
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7122218 |
Taste enhancer
A taste enhancer comprising a high-boiling fraction of cold-pressed citrus oil as an active ingredient. The taste enhancer is environment- and human-friendly and, when added to a food, enhances the...
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7097867 |
Process of extracting chili (capsicum) oleoresin
The present invention relates to a process for obtaining oleoresin of improved color and pungency from chili, the said process comprising steps of: treating powder or flakes of chili by mixing with...
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7078067 |
Roasted and oleoresin flavored nut formulation and a process thereof
The present invention relates to a flavored nut formulation comprising deep fat fried/dry roasted cashew kernels/peanuts/almonds in the range of 90–98%, salt 1.5–3.0%, oleoresin 1.0–3.0%...
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7022352 |
Encapsulated flavors and chewing gum using same
A chewing gum composition comprises about 5% to about 95% gum base, about 5% to about 96% bulking and sweetening agents, and about 0.1% to about 15% flavor, wherein at least part of the flavor is a...
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7001638 |
Use of glycosides extracted from hop plant parts to flavor malt beverages
The isolation of at least one water soluble glycoside comprising an aromatic moiety group conjugated to mono-, di-, and trisaccharides from hop plant parts other than hop cones is disclosed. A...
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6902751 |
Encapsulated flavorings
A method for producing carbohydrate-encapsulated flavorings whose surface has been treated with an inert gas, as well as carbo-hydrate-encapsulated flavorings and the use thereof in food products,...
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6835405 |
Weighting agent for flavoring oils and drinks concentrates and drinks produced therewith
The invention relates to a weighting agent for flavoring oils having improved handling and usability comprising sucrose acetate isobutyrate (SAIB) and one or more viscosity-decreasing agents and to...
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6833142 |
Formulation for the prevention and treatment of multiple sclerosis and other demyelinating conditions
A method for prevention and treatment of multiple sclerosis and other demyelinating conditions is disclosed. The method includes two subsequent phases. In each phase, a patient orally administers...
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6793949 |
Soluble particles with encapsulated aroma and method of preparation thereof
The present invention describes aromatized particles containing aromatized vegetable oil contained within a shell of a water soluble encapsulant such that upon dissolution with hot water a burst of...
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6709691 |
Process for producing washed citrus oil flavors
Citrus washed oil flavors can be formulated by a process which comprises treating a citrus oil with a mixture of propylene glycol and an alkanol from C 1 to C 4 . The resulting washed oil flavors...
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6699518 |
Method of preparing coffee aromatizing compositions
A method of preparing coffee aromatizing compositions. A coffee aroma such as a coffee aroma frost is contacted with a volatile organic carrier liquid at a processing temperature at which the...
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6685978 |
Gelled and gellable compositions for food products
Processes and compositions for treating food products comprising adding to the food product an aqueous composition which is gellable in the food product. The process can include wherein the...
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6652895 |
Encapsulation compositions
Carbohydrate-based glassy matrices which are stable in the glassy state at ambient temperatures may be prepared by the use of aqueous plasticizers with melt extrusion. Such glassy matrices are...
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6607778 |
Solid delivery systems for aroma ingredients
The present invention relates to novel solid systems for the delivery of aroma chemicals and flavoring ingredients, including an extrusion formed matrix containing an effective amount of certain...
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6576287 |
Edible fat-based discrete flavoring additive with anhydrous dextrose and optional fructose component
An edible anhydrous fat-based discrete flavoring additive may be provided in the form of chips, flakes, or chunks. It contains less than 2% by weight of moisture; from 2% to 10% by weight of...
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6572914 |
Beverage supply system
The present invention relates to beverage supply systems for beverages comprising a flavor composition which comprises an oil phase and an aqueous phase. The flavor composition is concentrated such...
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6572905 |
Preparation aroma system for dehydrated food product compositions
A particulate food preparation aroma composition and dehydrated food or beverage composition including the particulate preparation aroma composition. The particulate composition includes a food...
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6562387 |
Ambient stable beverage and process of making
An ambient stable beverage that contains a preservative system that contains cinnamic acid, dimethyl dicarbonate and at least one essential oil. The beverage contains a minimum concentration of...
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6551646 |
Process for frozen dairy product
A process for producing a soft frozen fruit flavored dairy product is disclosed. The process requires two freezing steps wherein a flavored concentrate mix is frozen before milk fat is added to the...
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6544576 |
Coffee beverage preparation aroma system
A coffee aroma composition and a particulate coffee beverage preparation aroma composition. The aroma composition includes a coffee aroma constituent and a volatile organic carrier constituent. The...
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6506433 |
Method for recovering aroma concentrate from a caffeine- or theobromine-comprising food base material
Described is a method for recovering aroma concentrate from a caffeine- or theobromine-comprising food base material, such as coffee or tea, and in particular cocoa, at least including the steps...
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6495193 |
Citrus flavor having high stability, method of preparation thereof and food and drink product containing said flavor
A citrus flavor has at least one of an aroma component and a water soluble citrus extract component. The citrus flavor further includes a stabilizing component. The aroma component is obtained from...
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6458407 |
Process for producing essential oil by subcritical or supercritical water treatment
The present invention provides a novel process for producing an essential oil from a plant material. Concretely, the process produces an essential oil in a short time and by a simple procedure by...
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RE37860 |
Particulate flavor compositions and process to prepare same
The process provides particulate flavor compositions having a flavor oil fixed in a particulate polyol material. It consists in mixing a mono- or disaccharide, a polysaccharide and water with a...
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6444253 |
Flavor delivery system
An anhydrous flavor delivery system being a clear liquid at a temperature of 30° C. which can be used to produce finished drinks and foods wherein the flavors are unexpectedly stabilized against...
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6391928 |
Process for preparing a novel synergistic solid/semi-solid organic composition
This invention relates to a novel synergistic reversible solid/semi-solid organic composition, said composition comprising (a) at least one saturated long chain fatty acid and/or its glycerol...
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6255337 |
Anti-first-pass effect compounds and citrus extract
First-pass effective substances derived from citrus.
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6242039 |
Stabilized egg flavoring compositions
The present invention includes a stabilized food flavoring composition for imparting the flavor of egg to foods that includes egg yolk treated at elevated temperature or that contains an aqueous...
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6201142 |
Process for recovery of corn oil from corn germ
An efficient process for recovering high quality corn oil from corn germ. The process involves pre-treating corn germ by Rehydration, conditioning and, optionally flaking. This is followed by...
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6174554 |
Encapsulated liquid product
A dry food base, such as dry soup and gravy food base, which includes a polysaccharide encapsulated oil based flavor that contain an edible coating which is effective for delaying release of flavor...
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6139887 |
Powder- and tablet-form salt- and fat-containing food products
A food product powder which includes salt particles coated with a fat is prepared by mixing salt crystals and a fat to obtain a paste and roll-refining the paste to size-reduce the salt crystals to...
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6136364 |
Microcapsule flavor delivery system
The present invention is directed to a method for producing a microcapsule flavor delivery system. In the method, a mixture of a flavoring material selected from the group consisting of an oil...
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6110511 |
Fruit particle analog
The present invention is to an edible carrier for flavor or color or flavor and color. The edible carrier contains a starch-bearing material, a balking agent and a coloring or flavoring agent. The...
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6106838 |
Pharmaceutical compositions containing herbal-based active ingredients; methods for preparing same and uses of same for medical and veterinary purposes
Methods for treating and preventing coccidiosis in poultry, and inflammation, infection, and diarrhea in mammals are provided utilizing an antimicrobial pharmaceutical composition comprising an...
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6099879 |
Method for preventing off-flavor development and preserving seasoning flavor in irradiated meat and meat products
A method comprising the step of treating meat and meat products, including fish, poultry, fish products, and poultry products, with a stabilizing amount of rosemary extract or rosemary extract in...
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6086938 |
Process for preparing an emulsion concentrate for soft drinks, the resultant concentrate and soft drink obtainable therefrom
The invention provides a process for the preparation of an emulsion concentrate for soft drinks by emulsifying in an aqueous extract of crushed defatted seeds from edible fruit, a flavor mixture...
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6077559 |
Flavored oil-in-vinegar microemulsion concentrates, method for preparing the same, and flavored vinegars prepared from the same
Stable, clear, flavored vinegars may be prepared by diluting a flavored oil-in-vinegar microemulsion concentrate, which comprises: (a) 25 to 70% by weight of 50 to 100 grain vinegar; (b) 5 to...
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6077513 |
Drug for treatment of bilharziasis (Schistosomiasis)
The method of extracting volatile oils from Commiphora molmol includes the steps of grinding up the Commiphora molmol plant; covering the ground up plant with a layer of water to create a mixture...
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6074687 |
High temperature countercurrent solvent extraction of capsicum solids
Principal components of paprika, red pepper, pungent chili, or other plants of the genus Capsicum containing carotenoid pigments are simultaneously extracted and concentrated with an edible solvent...
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6048562 |
Encapsulation process
A process for encapsulating a core material by mixing the core material with an aqueous medium comprising a natural polymer and treating the formed mixture at a pressure of from about 15,000 to...
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6045837 |
Packaging for anethole-based beverage, consisting at least partially of a polymer containing condensed aromatic units
The invention relates to a monolayer or multilayer long-life packaging containing an anethole-based alcoholic or nonalcoholic beverage, characterized in that the layer in contact with the said...
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5997917 |
Processed oats and a method of preparing the same
Processed oats having a remarkably decreased viscosity when dispersed in hot water or boiling water, a method of preparing the same, and a food and beverage containing the same are disclosed. The...
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5990180 |
Aqueous composition containing solubilized or dispersed oil-soluble substance
An aqueous composition which comprises an aqueous medium (component C) and an oil-soluble substance (component B) solubilized or dispersed therein by the action of a solubilizing or dispersing...
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5985352 |
High temperature extraction of spices and herbs
Principal components of herb or spice plant materials are simultaneously extracted and concentrated in at least one high temperature and pressure mechanical pressing step. The extract may be...
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