Abstract: A nozzle for dispensing a liquid contained in a receptacle, the nozzle including a rigid body provided with a dispensing channel including a dispensing orifice emerging in the front wall of the body, the nozzle also including an elastically deformable sleeve that is disposed in a non-adherent fashion and in clamping contact around at least part of the periphery of the rigid body, the sleeve being provided with at least one front lip that is disposed opposite the dispensing orifice, the lip being arranged so as, by application of the dispensing pressure of the liquid on it, to be reversibly movable between a stable closed state and stressed opening state of the orifice, in which the attachment of the sleeve on the rigid body is achieved in combination by a first attachment for retaining the axial movement of the rear part of the sleeve relative to the rigid body and by a second attachment for retaining the axial movement of another part of the sleeve relative to the rigid body.

Abstract: The invention concerns a nozzle for dispensing a liquid contained in a receptacle, said nozzle comprising a rigid body provided with a dispensing channel comprising a dispensing orifice emerging in the front wall of said body, said nozzle also comprising an elastically deformable sleeve that is disposed in a non-adherent fashion and in clamping contact around at least part of the periphery of the rigid body, said sleeve being provided with at least one front lip that is disposed opposite the dispensing orifice, said lip being arranged so as, by application of the dispensing pressure of the liquid on it, to be reversibly movable between a stable closed state and stressed opening state of said orifice, in which the attachment of said sleeve on said rigid body is achieved in combination by a first means of retaining the axial movement of the rear part of said sleeve relative to said rigid body and by a second means of retaining the axial movement of another part of said sleeve relative to said rigid body.

Abstract: Method of preparing an flavoring base, in which a mixture is prepared combining at least water and a starchy starting material, the mixture is liquefied with at least one carbohydrase and it is treated enzymatically with a lipase or a lipoxygenase, and use of the the dried or liquid flavoring base for the manufacture of a food product.

Abstract: A powder-form composition of 2-acetyl-1-pyrroline incorporated with a support of maltodextrin and/or cyclodextrin. The composition is prepared by hydrolyzing a 2-(1-alkoxyethenyl)-1-pyrroline with an acid to obtain a reaction medium, adding an equimolar amount of a base to the reaction medium to obtain a neutralized reaction medium containing 2-acetyl-1-pyrroline, combining maltodextrin and/or cyclodextrin with the neutralized reaction medium to obtain a support solution and freeze-drying the support solution to obtain the composition.

Abstract: 2-acetyl-1-pyrroline is prepared by hydrolyzing a 2-(1-alkoxyethenyl)-1-pyrroline compound with an acid to obtain a reaction medium and then adding an equimolar amount of a base to the reaction medium to obtain a neutralized reaction medium containing 2-acetyl-1-pyrroline.

Abstract: 2-acetyl-1-pyrroline is prepared by hydrolyzing a 2-(1-alkoxyethenyl)-1-pyrroline compound with an acid and then the reaction medium is neutralized with an equimolar amount of a base to obtain a neutralized reaction medium containing the 2-acetyl-1-pyrroline. A cyclodextrin and/or maltodextrin support material is added to the neutralized medium which then is freeze-dried to isolate the 2-acetyl-1-pyrroline with the support to obtain the 2-acetyl-1-pyrroline incorporated with the support material.

Abstract: 2-(1-alkoxyethenyl)-1-pyrroline compounds. The compounds may be employed for preparing food flavorant compositions, and 2-(1-ethoxyethenyl)-1-pyrroline, in particular, has characteristics suiting it as a flavoring agent for food products.

Abstract: 2-Carbomethoxy-1-pyrroline is used as a flavoring agent for food products.