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US20150259634 FLAVOR SYSTEM AND METHOD FOR MAKING SHERRY WINE LIKE BEVERAGES  
A method of making a sherry wine-like beverage includes combining water, ethanol and a plurality of flavor compounds in an amount sufficient to impart the flavor of a sherry wine without the need...
US20150257428 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...
US20130156922 Food product comprising a base ingredient comprising cereal seeds  
A vegetable-based food product, without saccharose, lactose and egg, includes a base ingredient having gluten-free cereal seeds, polished and/or wholegrain, and/or sprouted seeds and/or sprouted...
US20120207881 ACTIVE INGREDIENT DELIVERY SYSTEM  
Object of the invention is to provide an ingredient delivery system that is particularly suitable for use in flour based dough. This object is met by providing a method for preparing a dough...
US20140193561 ADDITIVE FOR CARBONATED BEVERAGE  
The present invention relates to a thirst-quenching carbonated beverage with a strengthened or sustained carbonation feel peculiar to known carbonated beverages in which, after opening, the...
US20130236620 Oxidized Flavor Note Suppression In Comestibles  
Comestibles prepared using 1,3-propanediol may include modified flavor profiles relative to comparable comestibles that do not include 1,3-propanediol. Further 1,3-propanediol may be used in low...
US20120288605 Flavouring Compositions and Methods for Making Same  
Methods for synthesizing traditional balsamic vinegar, conventional balsamic vinegar, and Parmesan cheese flavouring compositions are provided for easily synthesizing these flavourings for use in...
US20110318459 FLAVOURING COMPOSITIONS AND METHODS FOR MAKING SAME  
Methods for synthesizing traditional balsamic vinegar, conventional balsamic vinegar, and Parmesan cheese flavouring compositions are provided for easily synthesizing these flavourings for use in...
US20150189904 Natural High-Potency Sweetener Compositions with Improved Temporal Profile and/or Flavor Profile, Methods For Their Formulation, and Uses  
The present invention relates generally to improving the taste of natural high-potency non-caloric or low-caloric sweeteners and compositions sweetened therewith. In particular, the present...
US20140363541 pKa Buffered Flavor Enhanced Reduced Moisture Fruits and Vegetables  
The described pKa process creates a unique combination of active ingredients. The calcium carbonate carrier is impregnated with various proportions of active ingredients and the compounds are made...
US20120244271 AFTERTASTE MASKING  
A method of masking a bitter aftertaste experienced in the consumption of a consumable composition, including the addition to the composition of a masking quantity of choline chloride. The...
US20130280400 COMPOSITIONS AND METHODS FOR MODIFYING PERCEPTION OF SWEET TASTE  
The present disclosure provides methods and compositions for modifying the perceived sweetness of a comestible, methods and compositions for increasing the perceived sweetness of a comestible;...
US20130022709 GLUTAMIC ACID CONTAINING SEASONING AND METHOD FOR PRODUCING THE SAME  
Provided are a seasoning that contains deep and rich flavor of ingredients mainly composed of a large amount of glutamic acid, and a method for producing the seasoning. The glutamic acid content...
US20150173399 COMPOSITIONS AND METHODS FOR INCREASING PALATABILITY OF DRY PET FOOD  
Compositions and methods are provided to increase the palatability of dry pet foods. The compositions comprise sorbic acid and/or a salt thereof. The compositions and methods increase the...
US20110151089 COMPOSITION CONTAINING MAGNESIUM GLUTAMATE WHICH CAN ENHANCE THE SALTINESS OF FOODS AND DRINKS  
A composition which enhances the saltiness and the salty flavor of food or drink, and a method for enhancing the saltiness and the salty flavor of food or drink are described. The composition...
US20120093973 MILK-LIKE BEVERAGES  
The invention provides milk-like beverage compositions comprising from about 1 to about 10% of one or more caseinates, from about 1 to about 10% whey protein, from about 2 to about 10% of one or...
US20100028444 USE OF WATER-DISPERSIBLE CAROTENOID NANOPARTICLES AS TASTE MODULATORS, TASTE MODULATORS CONTAINING WATER-DISPERSIBLE CAROTENOID NANOPARTICLES, AND, METHOD FOR TASTE MODULATION  
Use of at least one type of water-dispersible carotenoid nanoparticles as taste modulators in compositions of matter; process for taste modulation of compositions of matter in which at least one...
US20110059218 SWEETENER, METHODS OF PREPARING SWEETENER AND APPLICATIONS THEREOF  
This disclosure pertains to a sweetener containing a high intensity sweetener and a taste modifying composition. In another aspect of the invention is a sweetener containing a high intensity...
US20120264608 Method for Improving the Aqueous Solubility of Poorly-Soluble Substances  
Provided is a method for increasing the solubility of a poorly-soluble substance used in pharmaceutical products, veterinary pharmaceutical products, quasi-drugs, cosmetic products, food products,...
US20120034363 FLAVOR COMPOSITION IMPARTING ORAC VALUE TO FOOD  
The present invention provides a flavor composition that can impart an ORAC value of 1 μmolTE/g or more to foods. The flavor composition is prepared by mixing natural essential oils and flavor...
US20110059164 ENCAPSULATION OF OXIDATIVELY UNSTABLE COMPOUNDS  
An encapsulated material containing an oxidation-sensitive core is covered by at least a dried synthetic organelle layer and optional additional ingredients in the organelle layer or additional...
US20120021110 FLAVOR OF UNFERMENTED BEER-FLAVORED MALT BEVERAGE  
A method for producing an unfermented beer-flavored malt beverage according to the present invention comprises adjusting linalool and acetaldehyde concentrations in a malt beverage to be improved...
US20110020516 JASMINUM SAMBAC-LIKE FRAGRANCE COMPOSITION  
The present invention provides a flavor and/or fragrance composition having a natural scent of Jasminum sambac, which is characterized by adding at least one ingredient selected from the group...
US20050058758 Grape flavored pome fruit  
A grape favored pome fruit, such as an apple or pear is provided. The grape flavored pome is created by a process employing the natural food additive methyl anthranilate, to impart a grape flavor...
US20080299275 Fruit Infused Vegetable Fat Based Confectionery Product  
A vegetable fat based confectionery product for use as a confectionery coating or chip in food products comprises vegetable fat, which may be cocoa butter or fat used in compound chocolate, as a...
US20140329916 MICROORGANISMS AND METHODS FOR ENHANCING THE AVAILABILITY OF REDUCING EQUIVALENTS IN THE PRESENCE OF METHANOL, AND FOR PRODUCING ADIPATE, 6-AMINOCAPROATE, HEXAMETHYLENEDIAMINE OR CAPROLACTAM RELATED THERETO  
Provided herein is a non-naturally occurring microbial organism having a methanol metabolic pathway that can enhance the availability of reducing equivalents in the presence of methanol. Such...
US20120269947 FLAVOR IMPROVING MATERIALS  
A method for imparting an aroma and/or flavor to a food product is provided. An aroma and/or flavor imparting composition containing any of (i) decanoic acid, (ii) octanoic acid and (iii) any one...
US20110262610 WASABI LEAF FOODS  
A wasabi leaf food is provided in which an eating texture of which can be enjoyed while keeping the inherent fragrance in wasabi is provided. Therefore, the wasabi leaf food contains a wasabi leaf...
US20130274339 NOVEL FUNCTIONAL FOOD PRODUCT AND METHOD THEREOF  
A whole impregnated freeze dried food product for delivering a material of interest comprising; a. moisture content of less than about 5%;b. a material of interest; and,c. taste additives;...
US20130280399 MALT BEVERAGE HAVING REDUCED WORT OFF-FLAVOR AND PROCESS FOR PRODUCTION THEREOF  
A production process of an alcohol-free beer-like malt beverage is disclosed. The process comprises reducing the off-flavor originated from wort by adding terpene. The process provides an...
US20080085247 Composition of Menthyl Lactate and a Mixture of Menthol Isomers  
Described is a composition (i) comprising or (ii) essentially consisting of or (iii) consisting of (a) methyl lactate, (b) neomenthol, and (c) menthol, and optionally (d) neoisomenthol and/or (e)...
US20110159149 PERFORMANCE OF COMPANION ANIMAL PALATABILITY SYSTEMS LEADING TO INCREASED PET FOOD CONSUMPTION PREFERENCES  
The invention concerns a palatability enhancing composition comprising at least one palatant and/or at least one tasteant modified by glycerol and/or propylene glycol. Said palatability enhancing...
US20110027436 USE OF THIOESTER FLAVORS TO IMPROVE THE FLAVOR QUALITY OF READY-TO-DRINK COFFEE UPON RETORTING AND STORAGE  
The invention relates to a thermally processed ready to drink liquid coffee product having an improved flavor quality after thermal processing and storage due to the incorporation of a thioester...
US20120277321 METHOD FOR PREPARING A COMPOSITION COMPRISING A COMPOUND BASED ON VANILLIN AND ETHYL VANILLIN, RESULTING COMPOSITION AND USES THEREOF  
A method for preparing a composition including a compound based on vanillin and ethyl vanillin is described. A resulting composition and uses thereof in many fields of application, in particular...
US20110212240 PROCESSES FOR ISOLATING BITTER QUINIDES FOR USE IN FOOD AND BEVERAGE PRODUCTS  
Processes for isolating bitter compounds for use in food and beverage products entailing contacting a bitter compound composition with an adsorbent to adsorb bitter compounds from the bitter...
US20110144216 COMPOSITIONS AND USES OF CIS-1,1,1,4,4,4-HEXAFLUORO-2-BUTENE  
This invention relates to compositions, methods and systems having utility in numerous applications, and in particular, uses for compositions containing the compound...
US20120107477 THERMALLY STABLE HIGH IMPACT FLAVORING PARTICLES  
The present invention relates to inclusion products containing or consisting of one or a plurality of flavoring materials and a maltodextrin fraction. Moreover, a production process for said...
US20150017302 FRUITY FLAVORED COCOA PRODUCTS AND PROCESSES FOR PRODUCING SUCH COCOA PRODUCTS  
Cocoa products having a fruity flavor comprising an increased amount of a fruity aroma compounds are disclosed. The cocoa products are produced by a method comprising mixing cocoa nibs, de-shelled...
US20150208701 FLAVOR AND FRAGRANCE FORMULATION (IV)  
The present invention relates to the use of specific organic compounds as flavor and fragrance material. Furthermore the invention relates to new specific organic compounds, as well as to flavor...
US20130078351 COMPOUNDS AND METHODS FOR ENHANCING SALTY TASTE  
The present invention is directed to compounds that increase the saltiness intensity of sodium chloride in human taste. Compositions and foods comprising these compounds are also described.
US20150257421 SHRIMP FLAVOR COMPOSITION AND SHRIMP FLAVOR ENHANCER  
The present invention is intended to provide a shrimp flavor composition and a shrimp flavor enhancer with which a more desirable shrimp flavor can be obtained, and to provide a food, a drink or a...
US20150259273 FLAVOR AND FRAGRANCE FORMULATION (V)  
The present invention relates to the use of a specific organic compound as flavor and fragrance material. Furthermore the invention relates to flavor and fragrance formulations comprising such a...
US20140287122 USE OF RUBUSOSIDE FOR REDUCING OR SUPPRESSING CERTAIN UNPLEASANT TASTE IMPRESSIONS  
The invention relates to the use of rubusoside and certain mixtures containing rubusoside, preferably the use of certain rubusoside-containing mixtures, in particular Rubus suavissimus extracts,...
US20080075824 Treatment of Plant Juices, Extracts and Pigments  
Products containing juices and or extracts from Brassicaceae plants are notorious for their obnoxious odor. This odor is a result of the myrosinase-glucosinolate system found in the family of...
US20130266708 COMESTIBLE COMPOSITIONS COMPRISING HIGH POTENCY SAVORY FLAVORANTS, AND PROCESSES FOR PRODUCING THEM  
The present invention relates to the use of certain high potency savory (‘umami’) taste modifiers, as savory flavoring agents and/or enhancers of monosodium glutamate, for the preparation of...
US20150257423 CHICKEN FLAVOR COMPOSITION AND CHICKEN FLAVOR ENHANCER  
The present invention is intended to provide a chicken flavor composition and a chicken flavor enhancer with which a more desirable chicken flavor can be obtained, and to provide a food, a drink...
US20140193562 PROPYLENE GLYCOL-FREE SPRAY-DRIED COMPOSITIONS AND METHODS OF PRODUCING THE SAME  
The present invention relates to stable, propylene glycol-free and glycerin-free, spray-dried compositions containing flavors and optional surfactants for use in optically clear, liquid beverages...
US20140065270 BAKERY PRODUCT WITH IMPROVED FLAVOUR PROPERTIES  
The present invention relates to a bakery product with improved flavour properties and in particular an improved flavour shelf life. The product is prepared from a dough comprising flour, water,...
US20130338241 PROCESS FOR OBTAINING A SCENTED EXTRACT OF FRESH FLOWERS AND/OR LEAVES USING NATURAL SOLVENTS  
The invention relates to methods for obtaining a scented extract from fresh flowers, flowering heads and/or leaves of a moist plant. The method includes picking the flowers, flowering tops and/or...
US20150250217 SALTY TASTE-ENHANCING AGENT AND MANUFACTURING METHOD THEREFOR, AND SALTY TASTE-ENHANCING METHOD  
An object of the present invention is to provide a novel salty taste-enhancing agent and production method therefor, and salty taste-enhancing method for a food and beverage. As means for...
Matches 1 - 50 out of 275 1 2 3 4 5 6 >