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US20140272006 FLAVOR SYSTEM AND METHOD FOR MAKING BEVERAGES  
A method of making a flavored beverage includes combining water and a plurality of flavor compounds in an amount sufficient to impart the flavor of a wine, a whiskey or a beer. A kit for making a...
US20110165302 COMPOSITIONS AND PROCESSES FOR IMPROVING PHOSPHATATION CLARIFICATION OF SUGAR LIQUORS AND SYRUPS  
A process for improving phosphatation clarification of sugars can include adding to a sugar liquor a composition having at least one particulate sulfur reagent and at least one or more other...
US20110097447 Beverage Products with Non-Nutritive Sweetener and Bitterant  
Aspects of the invention relate to beverage compositions, including, for example, concentrated and ready-to-drink formulations sweetened with at least one non-nutritive sweetener and further...
US20130295259 Food And Beverage Products Containing 1,3-Propanediol And Methods Of Modifying Flavor Release Using 1,3-Propanediol  
Food or beverages prepared using 1,3-propanediol have shown to have modified flavor profiles, including modified flavor release, relative to an otherwise identical food product or beverage that...
US20110165303 COMPOSITIONS AND PROCESSES FOR IMPROVING CARBONATATION CLARIFICATION OF SUGAR LIQUORS AND SYRUPS  
This invention relates to compositions and processes for improving the carbonatation clarification of sugar liquors and syrups. The improved processes involve adding compositions to a sugar liquor...
US20130287893 Fermented Ingredient  
Provided is a hydrolyzed pea protein based fermentation process employing Lactobacillus spec, the formed ingredient, food products comprising said ingredient and a method of enhancing the salty...
US20130260000 CONCENTRATED FLAVOUR BASE PRODUCT  
A concentrated flavour base product, prepared by carrying out a thermal reaction between a tonality delivering ingredient and at least one thermal reaction precursor, and a method for preparing a...
US20110189366 METHOD FOR MODIFYING TASTE WITH ESSENTIAL OIL FRACTIONS  
A method for ameliorating organoleptic and sensate properties and characteristics imparted to a product by natural high-potency sweetener. A fraction of an essential oil that boils and is...
US20120251465 FLAVOR COMPOSITION CONTAINING FLAVONE GLYCOSIDES  
The present invention has discovered that flavone glycosides represented by Formula I set forth below have unexpected and advantageous flavor enhancement and modification properties: wherein R1 is...
US20110077308 Agonists of Bitter Taste Receptors and Uses Thereof  
The present invention relates to agonists of the human bitter-taste receptor hTAS2R40 and their role in bitter taste transduction. The invention also relates to assays for screening molecules that...
US20130323388 FLAVOUR COMPOSITION COMPRISING MENTHOL AND MENTHANE CARBOXAMIDES  
The invention relates to flavour compositions comprising a mixture of coolant compounds comprising menthol and a menthane carboxamide selected from N-(4-cyanomethylphenyl) p-menthanecarboxamide,...
US20100056621 AGONISTS OF A BITTER TASTE RECEPTOR AND USES THEREOF  
The present invention relates to agonists of the hTAS2R14 bitter taste receptor and its role in bitter taste transduction. The invention also relates to assays for screening molecules that...
US20080145501 Acidic Sweetener And Methods Of Use Thereof  
An acidic sweetener is provided that is a single additive effective to provide both sweetness and acidity to a food item or other comestible. Preferably, the acidic sweetener has a low glycemic...
US20080260904 Packaged Powder Composition for Bakery  
The present invention relates to a new product for bakery industry comprising a stable powdered composition, said powdered composition comprising active yeast and a bread improvement composition,...
US20120093978 FOOD PRODUCTS WITH IMPROVED TASTE  
The aim of the present invention is to prevent that food products, which have a decreased concentration of salt, which can be considered to be unhealthy when consumed in large amounts, from having...
US20110189367 MAILLARD FLAVOR COMPOSITIONS AND METHODS FOR MAKING SUCH COMPOSTIONS  
The invention provides methods for making Maillard flavor compositions in a structured lipid phase using Maillard reactants, e.g., reducing sugars and amino groups. The structured lipid phase...
US20080107786 Water Soluble Beverage Powder  
Described is a water-soluble beverage powder comprising a) a coffee component b) alcohol-containing granules c) a creamer, and d) a sweetening agent. Further described are corresponding food...
US20110111093 PROCESS FOR PREPARING A FLAVOURANT  
A process for preparing a flavourant comprises: (i) providing a composition comprising a fruit syrup and one or more components selected from the group consisting of hydrolysed protein, autolysed...
US20090035227 CONFECTIONERY PRODUCTS COMPRISING A TOOTH-FRIENDLY SWEETENER  
Confectionery products comprising a tooth-friendly sweetener, bioactive glass particles and at least one product additive, as well as processes for obtaining the products and various applications...
US20060280851 Food grade antioxidant and flavorant from roasted wheat malt  
A food grade antioxidant and a baked food flavorant is isolated from roasted wheat malt containing bran. The germinated wheat is roasted until the malt's naturally occurring enzymes are...
US20080063747 DUSTING COMPOSITIONS FOR CHEWING GUM PRODUCTS  
The present application relates to compositions for dusting chewing gum products and chewing gum products incorporating same. The dusting compositions have a managed release profile. The...
US20110305767 Polymer Particles Prepared From Polymerisable Alkylene Glycol (Meth) Acrylate Monomers  
The invention provides polymer particles that are obtainable by a method selected from emulsion methods, diffusion methods and evaporation methods carried out in the presence of...
US20090238906 FLAVOR IMPROVING AGENT  
A taste improving agent containing as an active ingredient a whey mineral satisfying all the criteria (a), (b), (c), (d), and (e) below: (a) an ash content in an solid portion of the whey mineral...
US20080095906 Continuous thermal process for flavor preparation  
A flavor composition is formed by combining a first precursor composition with a second precursor composition to form a precursor flavor composition. The precursor flavor composition is then...
US20090098267 USE OF INORGANIC PHOSPHATE COMPOUNDS AS PALATABILITY ENHANCERS OF FLAVOURS GENERATED BY THERMAL REACTIONS IN WET PET FOODSTUFFS  
The present invention concerns means and methods for obtaining an edible or drinkable wet pet foodstuff having enhanced palatability, by heating an edible or drinkable foodstuff preparation...
US20100112138 BEVERAGE PRODUCTS WITH NON-NUTRITIVE SWEETENER AND BITTERANT  
Aspects of the invention relate to beverage compositions, including, for example, concentrated and ready-to-drink formulations sweetened with at least one non-nutritive sweetener and further...
US20090004353 Method of processing meat to enhance moisture retention  
The present invention is in the field of processing and treating meat. More particularly, the present invention relates to a method of processing meat to enhance moisture retention both during...
US20070248731 Arabinogalactan Isolate From Coffee  
The present invention refers to a process for extracting arabinogalactans from coffee comprising enzymatically hydrolysing whole or ground green or roasted coffee beans thereby obtaining an...
US20090130282 Kokumi Flavour Compounds and Use  
The invention relates to compounds of formula (I) that provide a kokumi flavour to consumables and flavour compositions, and to consumables and flavour compositions comprising such compounds....
US20080026038 NO LAXATION, LOW FLATULENCE BULKING SYSTEM  
A no-laxation, low flatulence bulking system and a method for preparation of same is disclosed. Gelatin, pectins and gellan gum are combined to form a dry-blended mixture. A second set of...
US20070218180 Chilled or Shelfstable Pasty Concentrated Composition  
The present invention concerns a chilled or shelfstable pasty concentrated composition comprising starch dispersed in an aqueous base and an oily or fatty base, the aqueous base containing at...
US20090304863 Flavor-improving agent, method of producing the same and food composition, acidic food composition, and acidic condiment containing the flavor-improving agent  
A flavor improving agent includes lactic acid-fermented egg white. A food composition, an acidic food composition, and an acidic condiment, which have a flavor improving effect, include lactic...
US20140099391 SYNERGISTIC SALIVATION AGENTS  
Provides is a salivation cocktail that comprises a food acid and a tingling sensate. The combination of a food acid and a tingling sensate has been found to synergistically increase salivation.
US20100015276 Increased Stability Of Flavor Compounds  
The present invention is directed to the treatment of reactive thiol groups (—SH) found in thiol-containing flavor compounds by a highly selective enzymatic conversion into aroma-active disulides...
US20100080867 Fermented Ingredient  
Provided is a hydrolyzed pea protein based fermentation process employing Lactobacillus spec, the formed ingredient, food products comprising said ingredient and a method of enhancing the salty...
US20110165304 PROCESS TO MAKE FOOD OR FEED FLAVOUR WITH GLUTATHIONE OR CYSTEIN  
The present invention relates to a process to produce a food or feed flavour. The invention also relates to a food or feed flavour obtainable by the process of the invention and the use thereof....
US20080003270 Chewable and/or Edible Product for Pets and Other Animals  
The present invention refers to a chewable and/or edible product for pets and other animals, especially for companion animals, mainly composed of a fibrous collagenous matrix, formed into any...
US20090317511 PROCESS FOR PRODUCING FLAVOR ENHANCER FOR BEER AND BEER-LIKE BEVERAGE AND BEVERAGE OF A ROAST MATERIAL  
The present invention relates to a process for producing a flavor enhancer for beer and beer-like beverage and beverage of a roast material, which includes (1) heating a grinded matter of a...
US20100267847 METHOD OF IMPROVING SWEETNESS QUALITIES OF STEVIA EXTRACT  
The present invention provides a technique for improving the sweetness of stevia extract. A composition having an excellent sweetness quality can be obtained by combining rebaudioside A, which is...
US20090047405 FOOD COMPOSITION WITH THERAPEUTIC AGENTS  
Food compositions with therapeutic agents are described. The food compositions comprise oligosaccharides and/or polysaccharides that are fractions recovered from North American Ginseng. The food...
US20100092636 ULTRAFAST METHOD FOR CREATING AGED WOOD FLAVORED ALCOHOLIC BEVERAGES  
A method of creating an aged, ethanol-containing beverage using pressure for distinct periods of time of less than 3 months and at least one wood piece to create a wood flavored alcoholic beverage...
US20100055280 CONSUMABLE SPICE-CONTAINING FILM AND ALSO PROCESSES FOR PRODUCTION THEREOF  
A consumable spice-containing film for covering or encasing foods. The film comprises a consumable carrier film having a polymer matrix which, as a polymeric base material, contains a polymer...
US20100021600 FLAVOR IMPROVING AGENT FOR FOOD AND BEVERAGE  
A flavor improving agent using material that has dietary history, i.e. material that has been eaten as food is provided, wherein the flavor improving agent suppresses peculiar smell of food and...
US20080020020 Beverage  
The present invention provides a beverage having an energy content of less than 17 kJ per 100 g, wherein the beverage comprises catechins in amount (C) of from 0.04 to 0.5% by weight of the...
US20090232935 NEW FURYL THIOALKANALS USEFUL IN THE FLAVOR INDUSTRY  
The invention relates to new derivatives of 2-methyl-3-furanthiol which are useful as flavoring ingredients to confer meaty, juicy taste to a large variety of edible consumer products, chewing...
US20100151055 Aroma Composition to Reduce or Suppress Undesirable Bitter and Astringent Taste Impressions of Sweeteners  
The invention concerns an aroma composition to reduce or suppress a bitter or astringent impression in the oral cavity, comprising (i) one or more sweeteners and (ii) one or more specific...
US20100239716 TEA AROMATIZATION  
The present invention relates to tea aromatized with aroma particles, the production and use thereof.
US20100055256 ACTIVE INGREDIENT DELIVERY SYSTEM WITH AN AMORPHOUS METAL SALT AS CARRIER  
An active ingredient delivery system and a method of making or using the same, wherein the delivery system includes an active ingredient and a carrier component of an amorphous metal salt, with...
US20090311401 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...
US20100040563 Solubilization of Cyclohexane-Based Carboxamide Derivatives for Use as Sensates in Consumer Products  
Disclosed are methods of solubilizing various coolants, in particular cyclohexane-based carboxamide derivatives to facilitate formulating these coolants into a wide variety of consumer products,...

Matches 1 - 50 out of 65 1 2 >