Matches 1 - 28 out of 28


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US20080254168 Dried Food Compositions  
The invention provides dried food compositions. In particular, the dried food compositions generally contain a structured protein along with other macronutrients and micronutrients.
US20110318406 Lecithin carrier vesicles and methods of making the same  
A hydrated lecithin carrier vesicle composition includes a lecithin-derived membrane-forming lipid vesicle in conditioned water for incorporation of an active ingredient to form a dispersed...
US20120100251 FOOD COMPOSITIONS COMPRISING ORGANOGELS  
The present invention is directed towards organogel compositions. Processes for producing such organogel compositions are further disclosed. The present invention is also directed towards uses of...
US20140335224 COOLING COMPOSITION  
The invention is rooted in the food industry and relates to a composition which provides a physiologically cooling effect for imparting freshness in the used preparations and comprises 2 to 10%...
US20080050500 Additive for Carbonated Beverage  
It is intended to provide a carbonated beverage excelling in function as thirst-quenching beverage and taste through strengthening or sustaining of carbonated feel peculiar to carbonated beverage...
US20110287158 BODY TASTE IMPROVER COMPRISING LONG-CHAIN HIGHLY UNSATURATED FATTY ACID AND/OR ESTER THEREOF AND VEGETABLE FAT COMPOSITION CONTAINING THE SAME  
The purpose of the present invention is to provide fat and oil being free of cholesterol and having a low content of saturated fatty acid, while having body taste. Thus, the present invention is...
US20110287163 BODY TASTE IMPROVER COMPRISING DECOMPOSED SUBSTANCES OR THEIR EXTRACTS OF LONG-CHAIN HIGHLY UNSATURATED FATTY ACID  
The purpose of the present invention is to provide a body taste improver comprising a small amount of fat and oil, but significantly showing body taste, i.e., a body taste improver with a high...
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...
US20120034309 HONEY PRODUCT HAVING A LOW WATER CONTENT  
The present application relates to a honey product having a low water content. The honey product retains the physical and palatable properties of untreated honey while having a prolonged...
US20100323066 Process for Solubilization of Flavor Oils  
The inventive process allows the solubilization of flavor oil in water to produce clear beverages. The amount of emulsifier required for oil solubilization is less than that of oil, and a typical...
US20090220653 Shortening system  
A shortening system, such as a spray shortening system; for instance, a shortening system containing unhydrogenated or non-hydrogenated vegetable oil, such as a highly unsaturated,...
US20130280409 Particles Having a High Load of Fragrance or Flavour Oil  
Suggested is a particle containing a fragrance and/or flavour oil, the particle comprising: (a) 50 to 80 wt. % fragrance and/or flavour oil,(b) 5 to 25 wt. % octenylsuccinated starch,(c) 5 to 25...
US20130064954 Microemulsion Concentrates and Nanoemulsion Flavorant Compositions For Food Applications  
Food nanoemulsion compositions comprising a food safe nonionic surfactant, a hydrophobic food flavorant (e.g., an essential oil), a sugar alcohol kosmotrope, and water. The ratio of the sugar...
US20080003238 Products made with yellow mustard gum  
Yellow mustard gum was used to produce varieties of new foods, cosmetics, paints, and industrial products including but not limited to the following products: nutraceutical beverages,...
US20090196972 Natural Flavor Enhancement Compositions for Food Emulsions  
The present invention is directed to a food emulsion composition, in the form of a nanoemulsion, comprising a food safe nonionic surfactant, alcohol co-solvent and an essential oil. The food...
US20110212037 PROCESS FOR PRODUCING PURIFIED ESSENTIAL OIL  
It is provided a process for producing a purified essential oil excellent in safety and quality with high productivity from an essential oil comprising a harmful contaminant such as an...
US20070264419 COMPOSITION AND METHOD FOR TRANSLOCATION OF AROMATIC COMPOUNDS IN PLANTS  
In accordance with various embodiments of the present invention, a composition and method configured for translocation of aromatic compounds in plants, e.g., synthesized or naturally-occurring...
US20110021639 Microbially stable dispersion medium for emulsions  
The present invention relates to novel microbial stable emulsions advantageously utilizing dispersion media characterized by lower water activity and advantageously utilizing dispersants which...
US20090285952 Transparent Emulsified Composition for Use in Beverages  
A transparent emulsified composition and transparent emulsified flavor composition containing enzyme-degraded lecithin, for use in alcoholic drinks or carbonated drinks. The compositions exhibit...
US20100189872 UNRIPE ESSENTIAL OIL WITH ENHANCED STABILITY AND USABILITY AND METHOD FOR PRODUCING SUCH OIL  
Methods for enhancing the stability and shelf lives of unripe essential oils without substantially changing the organoleptic properties other than color of the unripe essential oils are described....
US20070264312 Rheologically Modified Edible Oils  
The invention is an improved form of a rheologically modified fluid which is capable of suspending various particulates including polysaccharides, hydrocolloids, and other food approved items, in...
US20140147569 STABLE CLEAR FLAVOR COMPOSITIONS  
This invention relates to a process that solubilizes flavor oils to produce clear beverages in the absence of lecithin.
US20120129953 TINGLING AND SALIVATING COMPOSITIONS  
A sensate composition comprises a salivating component, a tingling component and a flavor, the salivating component being formed of at least a mixture of citric, malic and succinic acid, or of...
US20130295260 Liquid Aroma and Flavouring Compositions  
Suggested are liquid flavour substance mixtures, comprising (a) 10 to 25% by weight oil-soluble aroma emulsions or aroma concentrates,(b) 15 to 25% by weight inorganic salts,(c) 6 to 12% by weight...
US20140010768 FLAVORING INGREDIENT IN ORAL COMPOSITIONS  
An oral composition containing an essential oil that provides a physical warming sensation when administered to the oral cavity and a method for achieving a physical warming sensation by...
US20090130290 Flavored Licorice Root Segments  
Disclosed herein is a method of preparing flavored licorice root segments for consumption. Licorice roots are segmented to a predefined length to obtain licorice root segments. A flavoring mixture...
US20160058046 METHOD FOR PRODUCING GRANULES CONTAINING AN ACTIVE INGREDIENT, HAVING AN OPTIMISED BEST-BEFORE DATE AND ACTIVE INGREDIENT LOAD  
A method for producing granules that contain at least one active ingredient and are stable at ambient temperature, includes successively: (1) preparing a matrix free of an active ingredient by...
US20100055292 Black Pepper Substitute  
I propose to make a black pepper substitute. A product that will shake like ground black pepper and taste like black pepper without the peppercorn shell. Product ingredients will be free of the...

Matches 1 - 28 out of 28