Matches 1 - 50 out of 94 1 2 >


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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...
US20070026120 Flavored fruit segments and methods of making the same  
Compositions, methods, and kits for flavoring raw, cut or uncut fruit segments or fruit are provided. Also provided are an automated system, business methods, and a process for manufacturing raw,...
US20110104351 Natural Flavour Enhancers and Methods for Making Same  
The present invention pertains to the use of certain flavour enhancing compounds obtainable from an Allium species. In one embodiment, seeds from chives, leeks, ramson and other onions are used...
US20150099711 METHOD AND SYSTEM FOR MODIFYING RAW FOODS, AND RAW FOOD PRODUCT MADE THEREBY  
A method for modifying a quality of a fruit includes cutting a live stem attached to a live fruit at a cut distance from the fruit, producing a cut end of the stem, contacting only the cut end of...
US20120052177 FLAVORING MATERIAL  
An aroma or flavor-imparting composition containing methional, dienals and thiazoles in proportions satisfying 0≦A≦100, 0≦B≦100, 0≦C≦60 and A+B+C=100 wherein A shows parts by weight of methional,...
US20130183252 COMPOUNDS THAT INHIBIT (BLOCK) BITTER TASTE IN COMPOSITION AND METHODS OF MAKING SAME  
The present invention relates to the discovery that specific human taste receptors in the T2R taste receptor family respond to particular bitter compounds present in, e.g., coffee. Also, the...
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...
US20140170284 UNFERMENTED BEER-TASTE BEVERAGE AND MANUFACTURING METHOD THEREFOR  
To provide an unfermented beer-taste beverage provided with fermentation flavor, and a method for producing the unfermented beer-taste beverage. An unfermented beer-taste beverage provided with...
US20110318464 SWEETNESS ENHANCERS, SWEETNESS ENHANCED SWEETENER COMPOSITIONS, METHODS FOR THEIR FORMULATION, AND USES  
The present invention relates generally to sweetness enhancers capable of enhancing the sweet taste of sweetener compositions and the sweetener compositions produced therefrom. In particular, the...
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...
US20110311680 SOFT DRINK, GRAPE SKIN EXTRACT, AND METHODS OF PREPARATION OF SAME  
The disclosed are a soft drink having both an excellent fruity aroma and a fruity afteraroma once swallowed, and a method for manufacturing the same. The further disclosed are a grape skin...
US20130295229 THIOLS AS FLAVORING INGREDIENT  
The present invention relates to the use of 3-mercaptoheptyl carboxylate in the form of any one of its stereoisomers or in the form of a mixture thereof. The compounds of the invention are...
US20100303988 THIOLS AS FLAVORING INGREDIENT  
The present invention relates to the use of 3-mercaptoheptyl carboxylate in the form of any one of its stereoisomers or in the form of a mixture thereof. The compounds of the invention are...
US20140194433 DETECTION AND USE OF LOW MOLECULAR-WEIGHT MODULATORS OF THE COLD-MENTHOL RECEPTOR TRPM8  
The invention relates to novel modulators of the cold menthol receptor TRPM8, to a method for modulating the TRPM8 receptor using said modulators; to the use of the modulators for induction of...
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...
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...
US20100303967 Pet Food Having Improved Animal Preference  
A pet food in the form of a coated kibble wherein the coated kibble has an improved animal preference. The coated kibble can be made of a core and a coating. The pet food can have an animal...
US20120100255 PRODUCTION OF NATURAL TRUFFLE FLAVOURS FROM TRUFFLE MYCELIUM  
The present invention describes a process for the production of natural truffle (Tuber ssp.) aromas using cultures of truffle mycelium and the use of at least one aroma precursor to induce the...
US20150031684 SWEET FLAVOR MODIFIER  
The present invention includes compounds having structural formula (I), or salts or solvates thereof. These compounds are useful as sweet flavor modifiers. The present invention also includes...
US20140094453 SWEET FLAVOR MODIFIER  
The present invention includes compounds having structural formula (I), or salts or solvates thereof. These compounds are useful as sweet flavor modifiers. The present invention also includes...
US20130345222 IDENTIFICATION OF HUMAN T2R RECEPTORS THAT RESPOND TO BITTER COMPOUNDS THAT ELICIT THE BITTER TASTE IN COMPOSITIONS, AND THE USE THEREOF IN ASSAYS TO IDENTIFY COMPOUNDS THAT INHIBIT (BLOCK) BITTER TASTE IN COMPOSITIONS AND USE THEREOF  
The present invention relates to the discovery that specific human taste receptors in the T2R taste receptor family respond to particular bitter compounds present in, e.g., coffee. Also, the...
US20130084379 ACTIVE INGREDIENT DELIVERY SYSTEM  
A delivery system in the form of a solid dispersion that includes a carrier material of a crystalline matrix material, such as erythritol or mannitol and a solid active ingredient having the...
US20110287155 METHOD FOR PRODUCING FLAVOR MATERIAL  
The present invention provides a method of producing a composition which is useful for flavoring food or drinks. The method includes utilizing a heating reaction of methionine and a sugar, which...
US20080020116 THIOLS AS FLAVORING INGREDIENT  
The present invention relates to the use of a 3-mercaptoheptyl carboxylate, in the form of any one of its stereoisomers or mixture thereof, as flavoring ingredient, in particular to impart fruity,...
US20120052178 Carbonothioates As Flavours and Fragrances  
Provided are new O-alkyl S-hydroxyalkyl carbonothioates and O-alkyl S-alkoxyalkyl carbonothioates, their manufacture and their use as flavour and fragrance. Also provided are flavour and fragrance...
US20110274808 METHODS FOR INCREASING THE PALATABILITY OF COMPANION ANIMAL FOOD COMPOSITIONS  
The invention encompasses methods for increasing the palatability companion animal food compositions, which includes adding an effective amount of lipoic acid or a salt thereof to the companion...
US20130202762 BEER ADDITIVE AND METHOD  
A method of enhancing the taste of a beer with a mineral additive. The mineral additive comprises soluble compounds of the following minerals to the following ranges of final concentrations of the...
US20130101684 Compounds, Compositions, And Methods For Reducing Or Eliminating Bitter Taste  
The present invention provides edible compositions comprising a compound of the present invention, food products comprising such edible compositions and methods of preparing such food products....
US20130096209 Compounds, Compositions, And Methods For Reducing Or Eliminating Bitter Taste  
The present invention provides edible compositions comprising a compound of the present invention, food products comprising such edible compositions and methods of preparing such food products....
US20140171517 2-MERCAPTO-5-METHYL-4-HEPTANONE AND ITS USE IN FLAVOR AND FRAGRANCE COMPOSITIONS  
The present invention is directed to a novel compound, 2-mercapto-5-methyl-4-heptanone, a process of augmenting, enhancing or imparting taste to a material selected from the group consisting of a...
US20120244089 USE OF THIAZOLE COMPOUND IN FLAVOR APPLICATIONS  
The present invention has discovered that 2-ethyl-4-methyl-2,5-dihydro-thiazole possesses unexpected and advantageous flavor properties.
US20070218179 Use of 3-Substituted Thiophenes as Odorants and Flavourings  
The use is described of a compound of formula (I) wherein R represents a C1-C4 alkyl or a C1-C5 acyl residue as an odorant or flavoring or as a flavor enhancer.
US20090297662 PROCESS FOR PRODUCING SEASONING  
Provided is a process for producing a seasoning having an excellent roast meat like flavor without unpleasant odor derived from yeast and burnt odor derived from saccharide. The process comprises...
US20070148298 Method for producing baitang soup  
An object of the present invention is to provide a method for producing bai tang soup with high emulsion stability and a method for improving the emulsion stability of baitang soup. In a method...
US20080249109 PYRAZINOYLGUANIDINE COMPOUNDS FOR USE AS TASTE MODULATORS  
The present invention relates to blocking salt taste using compounds of Formula I as defined herein.
US20110052775 Use of Thiazoline Compounds in Flavor Applications  
The invention is directed to a method for improving, enhancing or modifying the foodstuff through the addition of an effective amount of the following compound wherein R and R1 may be selected...
US20110256071 THIOL-CONTAINING FRAGRANCE AND FLAVOR MATERIALS  
One aspect of the present invention provides a compound represented by formula (I), wherein, R1 is hydrogen or an acetyl group and R2 is a C1-3 straight chain or branched alkyl group. Another...
US20110171358 Flavor composition or fragrance composition  
The present invention relates to a flavor composition or fragrance composition which can satisfy diversified requirements for flavored products, as well as to a flavor-improving agent which can...
US20080085350 Palatability Enhancers for Pet Food and Methods of Manufacture  
A method for producing a palatability enhancer for a companion animal food product, wherein the method includes combining at least one aroma chemical selected from 2-methylfuran, 2-methylpyrrole,...
US20100055245 Modifying Flavor Experience Via Aroma Delivery  
A method for modifying flavor experience via aroma delivery including applying at least one aroma on a comestible's packaging, the aroma causing the consumer to perceive a modified flavor of the...
US20090185985 LARGE-PARTICLE CYCLODEXTRIN INCLUSION COMPLEXES AND METHODS OF PREPARING SAME  
The present invention provides a cyclodextrin inclusion complex comprising a guest encapsulated by cyclodextrin, the complex being greater than about 400 microns in size and methods of making the...
US20140004243 SALTY TASTE ENHANCER  
The present invention provides a compound having a salty taste enhance activity, and a salty taste enhancer containing the compound, and the like. The present invention relates to a salty taste...
US20080242585 Disubstituted Tetrathianes as Fragrances or Flavourings  
The use (i) of a compound of formula 2 whereinR3 and R4 independently of one another represent a C2-C4-alkyl or -alkenyl radicalor(ii) of a mixture consisting of or comprising:at least one such...
US20090104315 METHODS FOR ENHANCING THE PALATABILITY OF COMPOSITIONS FOR CONSUMPTION BY ANIMALS  
Methods for enhancing the palatability of compositions for consumption by an animal by adding a palatability enhancing amount of at least one methionine compound and optional inactive yeast to the...
US20100047426 METHOD FOR MODULATING THE TASTE OF MATERIAL COMPOSITIONS CONTAINING AT LEAST ONE HIGH INTENSITY SWEETENER (HIS)  
Process for taste modulation of compositions of matter which comprise at least one High Intensity Sweetener HIS, which comprises adding at least two azo compounds in a total concentration of 0.1...
US20130324557 COMPOUNDS USEFUL AS MODULATORS OF TRPM8  
The present invention includes compounds useful as modulators of TRPM8, such as compounds of Formula (I) and the subgenus and species thereof; personal products containing those compounds; and the...
US20140205713 SPRAY-DRIED COMPOSITIONS CAPABLE OF RETAINING VOLATILE COMPOUNDS AND METHODS OF PRODUCING THE SAME  
The present invention relates to spray-dried compositions capable of retaining volatile compounds and methods relating to the same. The present invention also relates to the powders produced by...
US20130022728 Spray-Dried Compositions Capable of Retaining Volatile Compounds and Methods of Producing the Same  
The present invention relates to spray-dried compositions capable of retaining volatile compounds and methods relating to the same. The present invention also relates to the powders produced by...
US20150223501 NOVEL FLAVOUR COMPOSITIONS WITH IMPROVED FLAVOUR AND/OR FLAVOUR SHELF-LIFE  
The present invention relates to a novel flavour composition for modulating the flavour of a nutritional product, comprising a mixture of a single amino acid and wet alkane polyol, wherein the...

Matches 1 - 50 out of 94 1 2 >