Flavor Per Se, Or Containing Flavor Or Flavor Improver Of Identifiable Organic Chemical Constitution Patents (Class 426/534)
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Publication number: 20110318459Abstract: Methods for synthesizing traditional balsamic vinegar, conventional balsamic vinegar, and Parmesan cheese flavouring compositions are provided for easily synthesizing these flavourings for use in or with food products for flavour addition, enhancement, and/or substitutes for flavourings typically obtained only after long aging methods.Type: ApplicationFiled: June 25, 2010Publication date: December 29, 2011Inventors: EAPEN GEORGE, Stefanie Gesa Gröhnke, Hedda Hillmann, Thomas Hofmann, Peter Schieberle
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Patent number: 8075937Abstract: Alkyldienamides compounds suitable for use as flavoring agents are disclosed. The compounds are used as flavors since they possess umami characteristics or other desirable organoleptic properties. The disclosed compounds are defined by the structure set forth below: wherein R is ethyl or cyclopropyl; and wherein R? is methyl or butyl, with the proviso that when R is ethyl, R? is not methyl.Type: GrantFiled: August 20, 2009Date of Patent: December 13, 2011Assignee: International Flavors & Fragrances Inc.Inventors: Mark L. Dewis, Michelle E. Huber, Michael V. Cossette, David O. Agyemang, Garry Conklin, Tao Pei
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Publication number: 20110280812Abstract: The present invention has discovered that amide compounds represented by Formula I set forth below have unexpected and advantageous flavor enhancement and modification properties: wherein R and R? is independently selected from the group consisting of H and C1-C10 linear, branched, or cyclic alkyl, alkenyl, alkynyl or aromactic groups. Thus, the amide compounds of the present invention can be used to enhance or modify the flavor of orally consumable compositions, such as foodstuff, chewing gums, dental and oral hygiene products, and medicinal products.Type: ApplicationFiled: May 12, 2010Publication date: November 17, 2011Inventors: Karunananda Bombuwala, Adam Jan Janczuk, Thumplasseril V. John, Kenneth Kraut, Zhihua Liu, Neelima Mannava, Hou Wu, Ying Yang
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Patent number: 8053013Abstract: The present invention in a first aspect relates to novel flavour modulating substances according to formula (I) or formula (II) or edible salts thereof or both: R1—CR2(OR3)—CO—NR4—CHR5R6 (I). It was found that substances represented by formula (I) or formula (II) can advantageously be used to impart desirable flavour, especially taste attributes to foodstuffs, beverages, pharmaceutics, tobacco products and oral care products they are incorporated in. In addition these substances are capable of modulating and complementing the sensory impact of other, flavour imparting, substances. Thus, the present flavour modulating substances are advantageously applied in flavour compositions, foodstuffs, beverages, pharmaceutics and oral care products. Typical examples of flavour modulating substances according to the present invention include N-lactoyl glucosamine, N-lactoyl glucosaminic acid, N-gluconyl glucosamine, N-gluconyl glucosaminic acid, hemiacetals or lactones thereof, edible salts thereof and mixtures thereof.Type: GrantFiled: October 6, 2005Date of Patent: November 8, 2011Assignee: Quest International Services B.V.Inventors: Chris Winkel, Harry Renes
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Publication number: 20110262610Abstract: 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 in an amount of 95% by mass, wherein a content of a leaf part of the wasabi leaf is 5 to 10% by mass, a content of a stem part of the wasabi leaf is 75 to 80% by mass, and a remaining part is composed of a root part, as well as grain diameters of the leaf, the stem, and the root of the wasabi leaf are 1 mm to 5 mm.Type: ApplicationFiled: October 28, 2010Publication date: October 27, 2011Inventors: Akemi Nishimoto, Aiko Nishimoto
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Patent number: 8017168Abstract: The present invention relates generally to functional sweetener compositions comprising non-caloric or low-caloric natural and/or synthetic high-potency sweeteners and methods for making and using them. In particular, the present invention relates to different functional sweetener compositions comprising at least one non-caloric or low-caloric natural and/or synthetic high potency sweetener, at least one sweet taste improving composition, and at least one functional ingredient, such as rubisco protein, rubiscolin, rubiscolin derivatives, ACE inhibitory peptide, and combinations thereof. The present invention also relates to functional sweetener compositions and methods that can improve the tastes of non-caloric or low-caloric high-potency sweeteners by imparting a more sugar-like taste or characteristic. In particular, the functional sweetener compositions and methods provide a more sugar-like temporal profile, including sweetness onset and sweetness linger, and/or a more sugar-like flavor profile.Type: GrantFiled: November 2, 2006Date of Patent: September 13, 2011Assignee: The Coca-Cola CompanyInventors: Indra Prakash, Grant E. DuBois
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Publication number: 20110212240Abstract: 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 compound composition, desorbing the bitter compounds from the adsorbent to obtain a bitter compound isolate, and adding the bitter compound isolate to a food or beverage product to enhance the flavor thereof.Type: ApplicationFiled: May 12, 2011Publication date: September 1, 2011Applicant: THE FOLGERS COFFEE COMPANYInventors: Gerhard Norbert Zehentbauer, Paul Ralph Bunke, Athula Ekanayake, Jerry Douglas Young, Oliver Frank, Thomas Frank Hofmann, Simone Blumberg
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Patent number: 8007841Abstract: Described are mixtures of at least four of the alkadienamides defined according to the structure: wherein R represents C1-C2 n-alkyl; R1 is 2-methyl-1-propyl and R2 is hydrogen, or R1 and R2 taken together is a moiety having the formula —(CH2)n—, wherein n is 4 or 5, or compositions containing substantial concentrations of such mixtures, prepared according to novel processes: (a) extraction of a ground substantially dried fruit of one of the Piper species, Piper longum Linn or Piper peepuloides; (b) natural product-forming synthesis; or (c) synthetic product-forming synthesis. Also described are uses of the thus-formed products for augmenting, enhancing or imparting an aroma, taste, chemesthetic effect and/or antibacterial effect in or to a consumable material and/or in the oral cavity and/or on the mammalian epidermis.Type: GrantFiled: September 19, 2007Date of Patent: August 30, 2011Assignee: International Flavors & Fragrances Inc.Inventors: Thumplasseril V. John, Markus A. Eckert, Mark L. Dewis, Jan Herman Colstee, Neil C. da Costa
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Patent number: 8007849Abstract: The present invention relates to novel compounds having sweet, salt or umami taste enhancement qualities. These compounds have the structure: where R1 is H or methyl; R2 is selected from the group consisting of H, C1-C4 alkyl, alkenyl; R3 is selected from the group consisting of H, phenyl, C1-C10 straight or branched chain alkyl, alkenyl, alkynyl, alkyldienyl, acyclic or containing no more than one ring, which contains no more than a total of five heteroatoms selected from F, O, S, N, and P; and if R1?H, R2 and R3 taken together can represent cyclopropyl, cyclobutyl, cyclopentyl, cyclopentenyl, cyclohexyl, or cyclohexenyl, which contains no more than two of each heteroatom selected from N, O, and S; or if R1, R2 and R3 taken together can represent one, or two aromatic rings, which contain no more than three of each heteroatom selected from F, N, S, and O.Type: GrantFiled: December 14, 2005Date of Patent: August 30, 2011Assignee: International Flavors & Fragrances Inc.Inventors: Tao Pei, Mark L. Dewis, Adam Jan Janczuk
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Patent number: 8007840Abstract: Described are mixtures of at least four of the alkadienamides defined according to the structure: wherein R represents C1-C2 n-alkyl; R1 is 2-methyl-1-propyl and R2 is hydrogen, or R1 and R2 taken together is a moiety having the formula —(CH2)n—, wherein n is 4 or 5, or compositions containing substantial concentrations of such mixtures, prepared according to novel processes: (a) extraction of a ground substantially dried fruit of one of the Piper species, Piper longum Linn or Piper peepuloides; (b) natural product-forming synthesis; or (c) synthetic product-forming synthesis. Also described are uses of the thus-formed products for augmenting, enhancing or imparting an aroma, taste, chemesthetic effect and/or antibacterial effect in or to a consumable material and/or in the oral cavity and/or on the mammalian epidermis.Type: GrantFiled: September 19, 2007Date of Patent: August 30, 2011Assignee: International Flavors & Fragrances Inc.Inventors: Thumplasseril V. John, Markus A. Eckert, Mark L. Dewis, Jan Herman Colstee, Neil C. da Costa
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Patent number: 8007839Abstract: Described are mixtures of at least four of the alkadienamides defined according to the structure: wherein R represents C1-C2 n-alkyl; R1 is 2-methyl-1-propyl and R2 is hydrogen, or R1 and R2 taken together is a moiety having the formula —(CH2)n— wherein n is 4 or 5, or compositions containing substantial concentrations of such mixtures, prepared according to novel processes: (a) extraction of a ground substantially dried fruit of one of the Piper species, Piper longum Linn or Piper peepuloides; (b) natural product-forming synthesis; or (c) synthetic product-forming synthesis. Also described are uses of the thus-formed products for augmenting, enhancing or imparting an aroma, taste, chemesthetic effect and/or antibacterial effect in or to a consumable material and/or in the oral cavity and/or on the mammalian epidermis.Type: GrantFiled: October 3, 2003Date of Patent: August 30, 2011Assignee: International Flavors & FragrancesInventors: Thumplasseril V. John, Markus A. Eckert, Mark L. Dewis, Jan Herman Colstee, Neil C. da Costa
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Patent number: 7989013Abstract: 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 gums and oral care products, without imparting thereto undesirable off-notes typical of prior known furanthiol derivatives.Type: GrantFiled: July 31, 2007Date of Patent: August 2, 2011Assignee: Firmenich SAInventors: Alain Chaintreau, Christian Starkenmann, Sabine Rochat, François Benzi
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Patent number: 7981457Abstract: The present invention in a first aspect relates to taste improvement of foodstuffs, beverages, pharmaceutics, tobacco products and oral care products, using a substance according to formula (I), or edible salts thereof: formula (I): R1—CR2(OR3)—CO—X. It was found that substances represented by formula (I) are capable of modifying and complementing, the sensory impact of taste imparting substances. Thus, the present taste improving substances are advantageously applied in flavour compositions, foodstuffs, pharmaceuticals, tobacco products and oral care products. Typical examples of taste improving substances according to the present invention include N-lactoyl GMP, N-lactoyl AMP, N-lactoyl CMP, N-lactoyl IMP, N-gluconyl GMP, N-gluconyl AMP, N-gluconyl CMP, N-gluconyl IMP, O-lactoyl-GMP, O-lactoyl AMP, O-lactoyl CMP, O-lactoyl IMP, O-gluconyl GMP, N-gluconyl AMP, O-gluconyl CMP and O-gluconyl IMP and the mixtures thereof.Type: GrantFiled: April 6, 2005Date of Patent: July 19, 2011Assignee: Quest International B.V. & Quest International Services B.V.Inventors: Jan Visser, Harry Renes, Chris Winkel, Nico Bouter
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Patent number: 7972646Abstract: An improved aroma-producing composition is provided that is shelf-stable and allows controlled release of a desired aroma from the composition, and also food products treated with the aroma-producing composition. The aroma-producing composition is a homogenous one-phase system which includes an aroma-producing material and a fat-containing composition which includes a medium chain fatty acid triglyceride and fat or lipid having a melting point greater than the medium chain fatty acid triglyceride. The aroma-producing composition can be heated to induce and boost aroma release from the aroma-producing composition at an opportune time, such as when a food product treated with the aroma-producing composition is preheated by microwave heating immediately before it is consumed.Type: GrantFiled: September 17, 2008Date of Patent: July 5, 2011Assignee: Kraft Foods Global Brands LLCInventors: Anilkumar Ganapati Gaonkar, Cathy Jean Ludwig
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Publication number: 20110159149Abstract: 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 composition is intended to be applied onto the surface of a companion animal food. The invention also extends to companion pet foods which are prepared with such palatability enhancing composition.Type: ApplicationFiled: December 29, 2009Publication date: June 30, 2011Inventors: David B. JOSEPHSON, Alex U. Kamerer, Daniel L. Gallagher
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Publication number: 20110159141Abstract: Edible compositions, including chewing gums, confectioneries, and beverages, include particular cooling agents that may be used alone, in combination with each other, or in combination with other cooling agents. The cooling agents may, optionally, be treated to modify their release profile. The edible compositions provide a pleasant cooling sensation while reducing or eliminating undesirable characteristics associated with the use of menthol alone as a cooling agent.Type: ApplicationFiled: September 27, 2007Publication date: June 30, 2011Inventors: Shiuh Luo, Beth Ann Correa
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Publication number: 20110151089Abstract: 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 contains magnesium glutamate, and can be used to improve a decrease in the taking ratio of a food or a drink, which contains sodium chloride in a reduced amount, because of the lack of the salty taste thereof.Type: ApplicationFiled: January 3, 2011Publication date: June 23, 2011Inventors: Toshifumi Imada, Mayumi Ishida, Rumiko Kawano, Heii Arai, Rirei Sou, Eiichiro Kimura
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Publication number: 20110144216Abstract: This invention relates to compositions, methods and systems having utility in numerous applications, and in particular, uses for compositions containing the compound cis-1,1,1,4,4,4-hexafluoro-2-butene (Z-HFO-1336mzzm), which has the following structure:Type: ApplicationFiled: December 15, 2010Publication date: June 16, 2011Applicant: HONEYWELL INTERNATIONAL INC.Inventors: Ryan Hulse, Gary John Zyhowski, Bjorn Hofman, Dave Williams, Gary Knopeck, Robert G. Richard, Rajat S. Basu, Rajiv Ratna Singh
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Publication number: 20110143002Abstract: The purpose of the invention is to enhance the body taste, taste and flavor of foods. Thus, the present invention is related to a method for enhancing or making better body taste or taste of the foods by adding n-3 long-chain highly unsaturated fatty acid having 20 or more of carbon atoms and 3 or more of double bonds, or adding n-6 long-chain highly unsaturated fatty acid having 18 or more of carbon atoms and 3 or more of double bonds to them.Type: ApplicationFiled: February 22, 2011Publication date: June 16, 2011Applicant: J-OIL MILLS, INC.Inventors: Susumu YAMAGUCHI, Keiko Baba, Ikukazu Tashima, Narihide Matsuzaki, Hirokazu Kawaguchi, Kazuhiro Hayashi, Motonaka Kuroda
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Publication number: 20110129583Abstract: An acylamino acid compound is described which can be used in food preparations to generate a savory tingling sensation without burning effect.Type: ApplicationFiled: May 18, 2009Publication date: June 2, 2011Applicant: NESTEC S.A.Inventors: Celine Riera, Candice Menozzi, Fabien Robert, Johannes Le Coutre
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Publication number: 20110123674Abstract: Swiss-type cheese flavor compositions are provided which can be used in food products for flavor addition, flavor enhancement, and as a substitute for natural Swiss cheese ingredients. It also relates to processes for rapid direct production of such cheese flavor compositions that do not require whey separation, block formation, curing or aging steps. The flavor compositions are manufactured by forming a mixture comprising a cultured milk concentrate prepared by treating milk concentrate with a lactic acid culture at a temperature of about 22 to about 45° C. for about 10 to about 240 hours, and propionic acid or an edible salt thereof. The Swiss-type cheese flavor develops after addition of propionic acid or edible salt thereof.Type: ApplicationFiled: March 8, 2006Publication date: May 26, 2011Inventors: Alan-Frederick Wolfschoon, Mehran Rose, Peter Habermeier, Paul Victor Gass
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Patent number: 7939120Abstract: The present invention relates to a deterioration preventive for a flavor component, which is an oil-in-water and/or -polyhydric alcohol type emulsion, comprising an extracted tocopherol, wherein d-?-tocopherol is contained in an amount of 45% by weight or more of a total tocopherol, ferulic acid and/or a derivative thereof, and a polyglycerol fatty acid ester; a deterioration preventive for a flavor component, which is an oil-in-water and/or -polyhydric alcohol type emulsion, comprising (A) the above-mentioned extracted tocopherol, (B) ferulic acid and/or a derivative thereof, and (C) an emulsifying agent having an HLB of 9 or more; a flavor for foodstuff, comprising the above-mentioned deterioration preventive; an emulsion flavor for foodstuff, comprising the above-mentioned extracted tocopherol, a catechin; and a polyglycerol fatty acid ester; and foodstuff comprising the above-mentioned deterioration preventive for a flavor component, the above-mentioned flavor for foodstuff, or the above-mentioned emulsioType: GrantFiled: November 21, 2003Date of Patent: May 10, 2011Assignee: Taiyo Kagaku Co., Ltd.Inventors: Etsuko Inaba, Takeshi Nakamura, Masaaki Yanagi
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Patent number: 7927643Abstract: Described is to a process for augmenting, enhancing, modifying, or imparting a berry or citrus aroma or taste to a foodstuff or a beverage comprising the step of adding to a foodstuff or a beverage an aroma or taste augmenting, enhancing, modifying, or imparting quantity of at least an oxo-terpene carbinol, a carbinyl C1-C6 alkanoate, or a C4-C6 alkenoate.Type: GrantFiled: March 20, 2009Date of Patent: April 19, 2011Assignee: International Flavors & Fragrances Inc.Inventors: Mark Lawrence Dewis, Michelle E. Huber, David O. Agyemang, Garry Conklin
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Patent number: 7923047Abstract: A seasoning for reducing dietary sodium intake is disclosed. The portion of seasoning has a mean particle size of less than or equal to 20 microns. In one embodiment, the invention is a seasoning comprising a first seasoning component including a salt and a second seasoning component selected for at least one of complementing and reducing the amount of the first seasoning component required for flavoring a food product.Type: GrantFiled: February 20, 2007Date of Patent: April 12, 2011Assignee: ConAgra Foods RDM, Inc.Inventors: Michael Jensen, Gordon Smith, Shawn Fear, Lance Schilmoeller, Clinton Johnson
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Patent number: 7923049Abstract: Described is to a process for augmenting, enhancing, modifying, or imparting a berry or citrus aroma or taste to a foodstuff or a beverage comprising the step of adding to a foodstuff or a beverage an aroma or taste augmenting, enhancing, modifying, or imparting quantity of at least an oxo-terpene carbinol, a carbinyl C1-C6 alkanoate, or a C4-C6 alkenoate.Type: GrantFiled: March 20, 2009Date of Patent: April 12, 2011Assignee: International Flavors & Fragrances Inc.Inventors: Mark Lawrence Dewis, Michelle E. Huber, David O. Agyemang, Garry Conklin
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Publication number: 20110082071Abstract: The invention relates to a delivery system for an active ingredient. The system provides an encapsulating material for the active ingredient, wherein the encapsulating material is formed by combining a cationic component, an anionic component and the active ingredient. The anionic component is a mixture of carbonate and phosphate moieties, wherein the molar ratio of carbonate to phosphate moieties is from 9:1 to 1:9.Type: ApplicationFiled: May 14, 2009Publication date: April 7, 2011Inventors: Amal Elabbadi, Olivier Haefliger, Lahoussine Ouali
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Patent number: 7919133Abstract: The present invention relates to the use of a compound of formula (I) or a mixture of compounds of formula (I) wherein: R1, R2, and R3 are independently H or an alkyl group having 1 to 3 C-atom, wherein at least one of R1, R2, and R3 is not H; R4 is H, an alkyl group having 1 to 6 C-atom, or an alkenyl group having 2 to 6 C-atom; R5, R6, R7, and R8 are independently H or methyl; and R9 is H, an alkyl group having 5 to 12 C-atoms, or an alkenyl group having 5 to 12 C-atoms; as a flavoring substance or mixture of flavoring substances.Type: GrantFiled: May 8, 2008Date of Patent: April 5, 2011Assignee: SYMRISE GmbH & Co. KGInventors: Jan Looft, Tobias Vössing, Jakob Ley, Michael Backes, Maria Blings
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Publication number: 20110076365Abstract: A coffee product and process are provided which produce a coffee product having elevated levels of 3,7-dimethylocta-1,6-dien-3-ol. In various forms, the coffee product is dry roast and ground coffee or a dry soluble coffee product such as a powder or granule form. The process includes adding 3,7-dimethylocta-1,6-dien-3-ol to roast and ground coffee or a soluble coffee to produce an enhanced coffee flavor beverage, or to an extract or solution thereof.Type: ApplicationFiled: December 8, 2010Publication date: March 31, 2011Inventors: Mark Richard Thomas Norton, Jeremy John Stagg
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Publication number: 20110065791Abstract: The invention concerns a process for preparing particles, which particles contain one or more spaces in which a gas phase is present which comprises at least one active ingredient, in particular at least one aroma, flavor or precursor for an aroma or flavor, and which space or spaces are at least substantially surrounded by an enveloping phase which at ambient temperature is at least substantially solid and at least substantially impermeable to the active ingredient, comprising allowing the gaseous active ingredient to migrate from or through the enveloping phase into the space or spaces at a temperature at which the enveloping phase is permeable to the gaseous active ingredient; and then cooling the particles to a temperature at which the enveloping phase of the particles is at least substantially impermeable to the active ingredient in the particles.Type: ApplicationFiled: February 25, 2009Publication date: March 17, 2011Inventors: Albert Thijs Poortinga, Paul Bastiaan van Seeventer, Mathijs Hendrikus Johannes Martens, Derrick Adriaan Johannes Kirpestein
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Publication number: 20110059218Abstract: 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 sweetener, a taste modifying composition and a bulking material. Also disclosed are methods of making a sweetener of the present invention and methods of using the sweetener.Type: ApplicationFiled: May 11, 2009Publication date: March 10, 2011Applicant: CARGILL INCORPORATEDInventors: Glenn A. Corliss, Melanie J. Goulson, Brian D. Guthrie, Chin Hong Paul Kim, John Thomas McDonald, Drew Pecore, Troy Allen Rhonemus, Thomas A. Sheehan, Norris Sun, Carrie Michelle Thomas, Nese Yurttas
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Publication number: 20110059164Abstract: 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 layers. By using microencapsulation to mimic or otherwise adapt the storage concepts used by seeds to protect triacylglycerol cores, oxidatively unstable materials may be provided with a synthetic, seed-like oxygen-resistant protective barrier and rendered less susceptible to oxidative degradation.Type: ApplicationFiled: January 2, 2009Publication date: March 10, 2011Inventors: William A. Hendrickson, John M. Finney, Olaf C. Moberg, Christopher J. Rueb, Robert G. Bowman, Chetan S. Rao, Nita M. Bentley
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Patent number: 7892587Abstract: A coffee product and process are provided which produce a coffee product having elevated levels of 3,7-dimetylocta-1,6-dien-3-ol. In various forms, the coffee product is dry roast and ground coffee or a dry soluble coffee product such as a powder or granule form. The process includes adding 3,7-dimethylocta-1,6-dien-3-ol to roast and ground coffee or a soluble coffee to produce an enhanced coffee flavor beverage, or to an extract or solution thereof.Type: GrantFiled: June 25, 2004Date of Patent: February 22, 2011Assignee: Kraft Foods Global Brands LLCInventors: Mark Richard Thomas Norton, Jeremy John Stagg
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Publication number: 20110027436Abstract: 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 flavor precursor at a concentration of 0.005 to 7 mg/kg. Preferably, the flavor precursor is furfurylthioacetate, methylthioacetate or prenylthioacetate or combinations thereof and not limited to the above. The invention also relates to a process for preparing the improved flavor quality of a thermally processed coffee product.Type: ApplicationFiled: October 15, 2008Publication date: February 3, 2011Applicant: NESTEC S.A.Inventors: Tuong Huynh-Ba, Yu Chu Zhang, Carol Borland, Catherine Gretsch, Imre Blank, Charles Andrew Knight
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Publication number: 20110020416Abstract: The present invention is directed to novel capsules containing active materials and methods for making capsules with enhanced performance and stability. The capsules are well suited for use in personal care applications, laundry products and perfume and fragrance products.Type: ApplicationFiled: September 30, 2010Publication date: January 27, 2011Inventors: Johan Gerwin Lodewijk Pluyter, Theodore James Anastasiou
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Publication number: 20110020516Abstract: 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 consisting of 3,7-dimethyl-1,5-octadiene-3,7-diol, 2,6-dimethyl-1,7-octadiene-3,6-diol, and dehydrolinalool to a base composition having, as a keynote, Jasminum sambac flower-like scent. The total amount of the scent ingredients is preferably 0.01 to 20% by mass of the whole flavor and/or fragrance composition.Type: ApplicationFiled: September 1, 2008Publication date: January 27, 2011Inventors: Atushi Jouichi, Yushi Terajima, Tatsushi Horita, Atsushi Matsuki, Tamotsu Tsuihiji
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Publication number: 20110015227Abstract: The invention relates to a warming sensate composition of (i) a hot component, (ii) a cooling component, and (iii) optionally a bitter component. The weight ratio of (i):(ii) is from 1:3 to 1:100. If a solvent is provided in the composition, the solvent is present in an amount of less than 10 wt % ethanol, based on the total weight of the composition. Also, the bitter component, when used, is present in an amount of less than 0.15% by weight based on the total weight of the composition.Type: ApplicationFiled: April 6, 2009Publication date: January 20, 2011Applicant: FIRMENICH SAInventors: Bernadita Desierto, Anh Le, Nicole Staniec, John Zanone
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Patent number: 7867540Abstract: An aroma composition comprising a first component selected from the group consisting of 4-hydroxy-2,5-dimethyl-3(2H)furanone, 3-hydroxy-2-methyl-4H-pyran-4-one, 2-ethyl-4-hydroxy-5-methyl-3(2H)furanone, 4-hydroxy-5-methyl-3(2H)furanone, a sulfur-containing analogue of any of the foregoing, and any combination, thereof; a second component selected from the group consisting of 2-furanmethanethiol, 2-methyl-3-furanthiol, 5-methyl-2-furanmethanthiol, and any combination, thereof; and a third component selected from the group consisting of 2-(1-mercaptoethyl)furan, 2-furanethanethiol, bis-(2-furfuryl) disulfide, a furanthiol disulfide, and any combination, thereof.Type: GrantFiled: July 19, 2006Date of Patent: January 11, 2011Assignee: Mars, Inc.Inventors: John Didzbalis, Fred J. Plog, Karl A. Ritter, Rainer M. Schmitt
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Patent number: 7862844Abstract: The present invention in a first aspect relates to taste improvement of foodstuffs, beverages, pharmaceutics, tobacco products and oral care products, using extremely small amounts of a substance according to formula (I), or edible salts thereof: R1—CR2(OR3)—CO—X (I). It was found that at very low concentrations, substances represented by formula (I) are capable of modifying and complementing, the sensory impact of taste imparting substances. Thus, the present taste improving substances are advantageously applied in flavour compositions, foodstuffs, pharmaceutics, tobacco products and oral care products. Typical examples of taste improving substances according to the present invention include N-lactoyl GMP, N-lactoyl AMP, N-lactoyl CMP, N-lactoyl IMP, N-gluconyl GMP, N-gluconyl AMP, N-gluconyl CMP, N-gluconyl IMP, O-lactoyl-GMP, O-lactoyl AMP, O-lactoyl CMP, O-lactoyl IMP, O-gluconyl GMP, O-gluconyl AMP, O-gluconyl CMP and O-gluconyl IMP and mixtures thereof.Type: GrantFiled: October 6, 2005Date of Patent: January 4, 2011Assignee: Quest International Services B.V.Inventors: Chris Winkel, Harry Renes, Jan Visser, Nico Bouter, Jan Bakker, Bart Ruisch
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Publication number: 20100331349Abstract: The use of ?-aminobutyric acid or a physiologically acceptable salt of ?-aminobutyric acid to mask or reduce the unpleasant flavour impression of an unpleasantly tasting substance is described. The food, beverage or oral care preparations or oral pharmaceutical preparations comprising at least one unpleasantly tasting substance and ?-aminobutyric acid are also described.Type: ApplicationFiled: March 29, 2005Publication date: December 30, 2010Inventors: Jakob Ley, Gunter Kindel, Gerhard Krammer, Thomas Hofmann, Nina Rotzoll
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Patent number: 7851005Abstract: The present invention relates to oral compositions and beverage products, which include taste potentiators to enhance the perception of active substances contained therein. More specifically, some embodiments provide potentiator compositions, which include at least one active substance, such as a sweetener, and at least one potentiator, such as a sweetness potentiator, which enhances the sweetness of the composition upon consumption.Type: GrantFiled: May 23, 2006Date of Patent: December 14, 2010Assignee: Cadbury Adams USA LLCInventors: Carole A. Bingley, Katherine Clare Darnell
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Patent number: 7851004Abstract: The present invention provides a method for improving the taste of sweeteners, and a method for improving the taste of edible products containing sweeteners. The present invention can be worked by using sclareolide and 2-acetylpyrrole in combination with a sweetener. By using the method of the present invention, an astringent taste, bitter taste or aftertastes such as lingering taste originating especially in high-intensity sweeteners can be reduced, so that edible products with an improved taste can be provided.Type: GrantFiled: July 19, 2002Date of Patent: December 14, 2010Assignee: San-Ei Gen F.F.I., Inc.Inventors: Kazutaka Hirao, Makiko Ichimiya
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Publication number: 20100303967Abstract: 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 preference enhancing amount of the analytes 2-Piperidione, 2,3 pentanedione, 2-ethyl-3,5-dimethypyrazine, Furfural, Sulfurol, Indole, and mixtures and combinations of these.Type: ApplicationFiled: May 28, 2009Publication date: December 2, 2010Inventors: Gregory Dean Sunvold, Patrick Joseph Corrigan
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Publication number: 20100291005Abstract: The invention concerns the use of 2E,4E-decadienoic acid-N-isobutylamide (trans-pellitorin) as flavorant, in particular as salivation inducing flavor substance, preferably in a foodstuff or nutrient, an oral hygienic preparation or a gourmet or snack preparation. Further, the invention concerns preparations, semi-finished preparations as well as fragrance, aroma and taste compositions, containing trans-pelletorin as well as a processes for the production of trans-pelletorin.Type: ApplicationFiled: July 6, 2010Publication date: November 18, 2010Applicant: Symrise GmbH & Co. KGInventors: Ian Lucas Gatfield, Jakob Peter Ley, Gerhard Krammer, Heinz-Juergen Bertram, Ilse Loenneker, Arnold Machinek
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Publication number: 20100285197Abstract: The invention relates to a sweetener composition comprising; an extract of a fruit from the Cucurbitaceae family; at least one sugar alcohol; and a component selected from at least one salt of a monocarboxylic acid and/or at least one salt of a dicarboxylic acid, at least one of an alkali metal cation and/or an alkaline earth metal cation or combinations thereof. A method of making such a sweetener composition and the use of the composition in beverage of foodstuffs is also provided. Further, the use of, in combination, at least one sugar alcohol and at least one salt of a monocarboxylic acid and/or at least one salt of a dicarboxylic acid, for reducing a bitter taste of an extract of a fruit from the Cucurbitaceae family, within a sweetener composition is also disclosed.Type: ApplicationFiled: February 21, 2008Publication date: November 11, 2010Inventors: Leanne Fisher, Carole Ann Bingley
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Publication number: 20100284944Abstract: Disclosed are Compounds that block off-notes in consumables and methods of blocking off-notes in consumables including off-notes provided by artificial sweeteners including aspartame, Saccharin, acesulfame K (Acesulfame potassium), sucralose and cyclamate; and including stevioside, swingle extract, glyccerhizin, perillartine, naringin dihydrochalcone, neohesperidine dihydrochalcone, mogroside V, rubusoside, rubus extract, and rebaudioside A.Type: ApplicationFiled: March 27, 2008Publication date: November 11, 2010Inventors: Ioana Maria Ungureanu, Nicole Erna Irene Brune, Jay Patrick Slack, Kimberley Gray, Christopher Todd Simons, Jenny Ellen Evans Pennimpede
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Publication number: 20100285196Abstract: A method for preparing a grain or legume cake by cooking the whole grains or legumes is a rotary cooker and subsequently puffing the cooked whole grain or legume into a rice cake form. The whole grain or legume cakes produced by this method have a natural, appealing appearance and produce a more durable grain or legume cake.Type: ApplicationFiled: May 11, 2009Publication date: November 11, 2010Applicant: The Quaker Oats CompanyInventors: Gary Moore, Noman Khan, Waleed Yacu
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Publication number: 20100285178Abstract: The present invention relates to food products, in particular frozen desserts providing and enhanced refreshing sensation upon consumption and to a method for the manufacture thereof. Furthermore, the present invention relates to refreshing consumable compositions which can be used in the manufacture of said frozen desserts. The food products comprise at least one salivating agent and at least one cooling agent in a weight ratio of 1:0.06 to 1:0.Type: ApplicationFiled: November 13, 2008Publication date: November 11, 2010Applicant: NESTEC S.A.Inventors: David Philippe Labbe, Tiew Kim Lim, Max Puaud, Julie Laure Hudry
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Publication number: 20100278982Abstract: A method of increasing the moisture content of a meat product by infusing a basic amino acid pH modifying substance into the meat product. The basic amino acid pH modifying substance can be the amino acid arginine which has been treated to adjust the pH of the arginine within a selected range. The treated arginine is then infused into meat product in order to neutralize lactic acid present in the meat as a result of glycolysis, to thereby maintain the pH at levels closer to a physiological state. The addition of the specially treated arginine to the meat product acts to adjust the pH of the meat product upwardly with a consequent rise in the pH of the meat product being treated from a pH of around 5.6 to a pH of about 6.0 or greater.Type: ApplicationFiled: December 15, 2009Publication date: November 4, 2010Applicant: EDGE Food Products, LLCInventors: Ranzell Nickelson, II, Kyle Pfeiffer
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Publication number: 20100278967Abstract: The invention relates to compositions comprising aromatic substances contained in pig milk and their use to increase piglet appetite.Type: ApplicationFiled: November 27, 2008Publication date: November 4, 2010Applicant: EXQUIM S.A.Inventor: Javier Crespo
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Patent number: 7824723Abstract: 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 to whole apples, pears, and other pome fruits. The grape flavored pome fruit product is created by first forming or formulating a grape flavoring admixture. The grape flavoring admixture is a non-toxic, food grade solution that is generally regarded as safe or “GRAS.” Methyl anthranilate generally describes a grape essence flavoring compound, also referred to as methyl-o-aminobenzoate, neroli oil, and 2-Aminobenzoic acid methyl ester. After harvest, the apple, or pome, in a whole and uncut condition, is dipped or alternatively sprayed with the admixture. The fruit absorbs the admixture through the pericarp, to impart the grape flavor to the mesocarp of the pome fruit.Type: GrantFiled: September 12, 2003Date of Patent: November 2, 2010Assignee: Snyder LLCInventor: Gary A. Snyder