Sulfur Containing Patents (Class 426/535)
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Publication number: 20130096209Abstract: 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. The present invention also provides methods of reducing the amount of NaCl in a food product, methods of reducing the sodium intake in a diet, and methods of reducing bitter taste in a food product.Type: ApplicationFiled: April 15, 2011Publication date: April 18, 2013Applicants: Kraft Foods Global Brands LLC, Chromocell CorporationInventors: David Hayashi, William P. Jones, Jane V. Leland, Peter H. Brown, Joseph Gunnet, Daniel Lavery, Louise Slade, Kambiz Shekdar, Jessica Langer
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Patent number: 8420144Abstract: The present invention encompasses a method for screening for a kokumi-imparting substance by using the calcium receptor activity as an index, a composition containing a kokumi-imparting substance obtained by the screening method, a method for producing food or drink imparted with kokumi, and food or drink imparted with kokumi.Type: GrantFiled: May 16, 2008Date of Patent: April 16, 2013Assignee: Ajinomoto Co., Inc.Inventors: Yuzuru Eto, Yusuke Amino
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Publication number: 20130084379Abstract: 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 structure or salts thereof, wherein the solid active ingredient is dispersed throughout a matrix of the carrier material.Type: ApplicationFiled: May 26, 2011Publication date: April 4, 2013Applicant: FIRMENICH SAInventors: Christopher M. Gregson, Matthew P. Sillick
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Publication number: 20130071536Abstract: The inventions disclosed herein relate to the discovery of the use of compounds having the formula shown below and certain subgenera or species thereof, as flavor or taste modifiers, particularly, savory (“umami”) taste modifiers, savory flavoring agents and savory flavor enhancers in foods, beverages, and other comestible compositions.Type: ApplicationFiled: September 14, 2012Publication date: March 21, 2013Applicant: SENOMYX, INC.Inventors: Catherine TACHDJIAN, Marketa LEBL-RINNOVA, David WALLACE
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Patent number: 8394442Abstract: The present invention relates to processes for the preparation of a flavoring concentrate, to a flavoring concentrate which can be prepared by a process according to the invention, to products comprising one or more flavoring concentrates according to the invention, and to processes for the concentration of flavoring and/or aromatic substances.Type: GrantFiled: March 15, 2012Date of Patent: March 12, 2013Assignee: SYMRISE AGInventors: Ingo Reiss, Harry Erfurt, Frank Ott, Günter Kindel, Bernd Gabriel
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Patent number: 8383183Abstract: 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 present invention relates to sweetener compositions comprising sulfamates capable of enhancing the sweetness of the sweetener composition.Type: GrantFiled: September 1, 2011Date of Patent: February 26, 2013Assignee: The Coca-Cola CompanyInventors: Indra Prakash, Grant E. DuBois, George A. King, Mani Upreti, Josef Klucik, Rafael I. San Miguel
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Publication number: 20130022728Abstract: 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 such methods.Type: ApplicationFiled: September 24, 2012Publication date: January 24, 2013Applicant: INTERNATIONAL FLAVOR & FRAGRANCES INC.Inventor: INTERNATIONAL FLAVOR & FRAGRANCES INC.
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Patent number: 8318231Abstract: The present invention generally relates to an improved two-part oxidizing system, as well as oxidizing compositions and methods for making and using the same, and in a particular embodiment to a two-part oxidizing system that, when mixed, yields an oxidizing composition. The two-part oxidizing system includes a metal chlorite first part, and an acid second part where the acid is sodium acid sulfate or a derivative thereof.Type: GrantFiled: March 17, 2010Date of Patent: November 27, 2012Assignee: Ecolab USA Inc.Inventors: C. Cayce Warf, Jr., Nahed M. Kotrola
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Patent number: 8313787Abstract: A flavoring composition for a minced-fish product comprises from 0.1 to 30 wt % of dimethyl sulphide, based on the total weight of the flavoring composition, and a cellulose ether derivative, wherein the weight ratio of dimethyl sulphide to cellulose ether derivative is 8:1 or less and the cellulose ether derivative comprises at least 2.5% by weight of hydroxyalkyl substituents.Type: GrantFiled: April 22, 2008Date of Patent: November 20, 2012Assignee: Firmenich SAInventors: Alan Parker, Florence Vigouroux Elie
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Patent number: 8293215Abstract: The present invention relates to the field of improving the flavor of foodstuffs, beverages, tobacco products, pharmaceutics and oral care products. More particularly, the present invention provides flavor modulating substances selected from the group represented by formula (I): and edible salts thereof and edible esters thereof, which can advantageously be used for modulating the flavor of foodstuffs, beverages, tobacco products, pharmaceutics and oral care products. These flavor modulating substances can be used to impart desirable taste attributes in a wide variety of applications and products. In addition, the present flavor modulating substances are capable of modulating the taste and/or aroma impact of other, flavor imparting, substances contained within these same products, thereby improving the overall flavor quality of these products.Type: GrantFiled: December 13, 2007Date of Patent: October 23, 2012Assignee: Givaudan Nederland Services B.V.Inventors: Adri De Klerk, Marieke Baalbergen, Harry Renes, Chris Winkel
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Publication number: 20120244089Abstract: The present invention has discovered that 2-ethyl-4-methyl-2,5-dihydro-thiazole possesses unexpected and advantageous flavor properties.Type: ApplicationFiled: June 7, 2012Publication date: September 27, 2012Inventors: David O. Agyemang, Kathryn A. Bardsley, Linda Psota-Kelty, Laurence Trinnaman
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Patent number: 8252356Abstract: 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 improve the quality and release of aroma of a beverage or food. More particularly, the present invention relates to a flavor composition or fragrance composition which comprises an optically active S-alkyl 2-methylbutanethioate as an active ingredient, a flavor- or fragrance-added product, a flavor-improving agent which comprises an optically active S-alkyl 2-methylbutanethioate as an active ingredient, and a beverage or food having an improved flavor. The optically active S-alkyl 2-methylbutanethioate includes S-alkyl(R)-2-methylbutanethioate and S-alkyl(S)-2-methylbutanethioate.Type: GrantFiled: March 22, 2011Date of Patent: August 28, 2012Assignee: Takasago International CorporationInventors: Miharu Ogura, Yoshihiro Yaguchi, Makoto Emura, Toshihiro Takeda, Yoshifumi Yuasa, Shigeyuki Sasaki
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Publication number: 20120201763Abstract: The present invention relates to the discovery that certain non-naturally occurring, non-peptide amide compounds and amide derivatives, such as oxalamides, ureas, and acrylamides, are useful flavor or taste modifiers, such as a flavoring or flavoring agents and flavor or taste enhancer, more particularly, savory (the “umami” taste of monosodium glutamate) or sweet taste modifiers, —savory or sweet flavoring agents and savory or sweet flavor enhancers, for food, beverages, and other comestible or orally administered medicinal products or compositions.Type: ApplicationFiled: December 23, 2011Publication date: August 9, 2012Applicant: SENOMYX, INC.Inventors: Catherine Tachdjian, Andrew P. Patron, Sara L. Adamski-Werner, Farid Bakir, Qing Chen, Vincent Darmohusodo, Stephen Terrence Hobson, Xiaodong Li, Ming Qi, Daniel H. Rogers, Marketa Rinnova, Guy Servant, Xiao-Qing Tang, Mark Zoller, Daivd Wallace, Amy Xing, Klaus Gubernator
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Publication number: 20120178828Abstract: The present invention relates to processes for the preparation of a flavoring concentrate, to a flavoring concentrate which can be prepared by a process according to the invention, to products comprising one or more flavoring concentrates according to the invention, and to processes for the concentration of flavoring and/or aromatic substances.Type: ApplicationFiled: March 15, 2012Publication date: July 12, 2012Applicant: SYMRISE AGInventors: Ingo Reiss, Harry Erfurt, Frank Ott, Günter Kindel, Bernd Gabriel
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Patent number: 8173822Abstract: The present invention relates to novel 1,3-oxathiane compounds represented by Formula I: wherein R is selected from the group consisting of ethyl, butyl, propyl, and (methylthio)ethyl, and their uses to enhance a flavor or fragrance composition.Type: GrantFiled: October 30, 2008Date of Patent: May 8, 2012Assignee: International Flavors & Fragrances Inc.Inventors: Zhen Chen, Mark L. Dewis, Debra Merritt
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Publication number: 20120107477Abstract: 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 inclusion products is provided according to the invention. The invention further relates to maltodextrin fractions, in particular those that are suitable for preparing inclusion products according to the invention, and corresponding use of maltodextrin fractions according to the invention.Type: ApplicationFiled: November 2, 2011Publication date: May 3, 2012Applicant: SYMRISE AGInventor: Sven Siegel
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Publication number: 20120100255Abstract: 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 production by truffle mycelium of volatile compounds characteristic of the natural aroma of truffle fruiting bodies. This invention also includes truffle mycelium (Tuber ssp.) cultivated according to the process of the invention, aromatized products having the smell and the taste of natural truffle fruiting bodies and extracted from said truffle mycelium, as well as aromatized substrates containing the same aromatized products.Type: ApplicationFiled: June 25, 2010Publication date: April 26, 2012Inventors: Richard Splivallo, Christophe Maier
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Patent number: 8158180Abstract: The present invention relates to processes for the preparation of a flavoring concentrate, to a flavoring concentrate which can be prepared by a process according to the invention, to products comprising one or more flavoring concentrates according to the invention, and to processes for the concentration of flavoring and/or aromatic substances.Type: GrantFiled: December 16, 2008Date of Patent: April 17, 2012Assignee: Symrise GmbH & Co. KGInventors: Ingo Reiss, Harry Erfurt, Frank Ott, Günter Kindel, Bernd Gabriel
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Patent number: 8147892Abstract: The invention relates to gamma-glutamyl and beta-asparagyl peptide compounds of formula (I) that provide a kokumi flavor to consumables and flavor compositions, and to consumables and flavor compositions comprising such compounds. Enzymatic methods to prepare the compounds are provided.Type: GrantFiled: October 11, 2006Date of Patent: April 3, 2012Assignee: Givaudan SAInventors: Thomas Frank Hofmann, Andreas Dunkel
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Publication number: 20120052178Abstract: 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 compositions comprising said substance, or a mixture thereof.Type: ApplicationFiled: April 7, 2010Publication date: March 1, 2012Inventor: Klaus Gassenmeier
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Publication number: 20120052177Abstract: 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, B shows parts by weight of dienals and C shows parts by weight of thiazoles. Foods containing these compositions, and method of imparting aroma or flavor to food are also described.Type: ApplicationFiled: September 23, 2011Publication date: March 1, 2012Inventors: Yukiko Takakura, Kazuhiro Hayashi, Mayuko Iga, Takuya Masuzawa
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Patent number: 8088426Abstract: The invention relates to compounds of formula (I) that provide a kokumi flavor to consumables and flavor compositions, and to consumables and flavor compositions comprising such compounds. Enzymatic methods to prepare the compounds are provided.Type: GrantFiled: October 11, 2006Date of Patent: January 3, 2012Inventors: Thomas Frank Hofmann, Andreas Dunkel
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Publication number: 20110318464Abstract: 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 present invention relates to sweetener compositions comprising sulfamates capable of enhancing the sweetness of the sweetener composition.Type: ApplicationFiled: September 1, 2011Publication date: December 29, 2011Applicant: The Coca-Cola CompanyInventors: Indra Prakash, Grant E. DuBois, George A. King, Mani Upreti, Josef Klucik, Rafael I. San Miguel
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Publication number: 20110311680Abstract: 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 extract, rich in precursors of 3-mercaptohexan-1-ol having good aroma, for use in manufacturing the soft drink, and to a method of preparation of the same.Type: ApplicationFiled: December 4, 2009Publication date: December 22, 2011Applicant: MERCIAN CORPORATIONInventors: Hideki Takase, Hiroyuki Ohashi, Takashi Okoshi, Hironori Kobayashi, Ryoji Takata, Tomonori Kon-No
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Publication number: 20110287155Abstract: 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 results in methional being present in the composition at a higher concentration. The present invention also provides a food, etc. containing the composition produced by the method. Methionine and a sugar are mixed, and the mixture is heated under a two stage process having particular pH conditions for a particular time at a particular temperature. Moreover, during the mixing and heating of methionine and a sugar, one or more of sodium chloride, potassium chloride, calcium chloride and phosphate is/are added, and the mixture is heated under particular pH conditions for a particular time at a particular temperature.Type: ApplicationFiled: June 23, 2011Publication date: November 24, 2011Inventors: Yukiko Takakura, Kazuhiro Hayashi, Mayuko Iga, Makoto Yamada, Takuya Masuzawa
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Publication number: 20110274808Abstract: 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 animal food composition.Type: ApplicationFiled: December 29, 2009Publication date: November 10, 2011Applicant: Hill's Pet Nutrition, Inc.Inventor: Nolan Zebulon Frantz
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Publication number: 20110256071Abstract: 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 aspect of the present invention provides flavor or fragrance compositions comprising at least one compound of formula (I).Type: ApplicationFiled: March 23, 2011Publication date: October 20, 2011Applicant: Takasago International CorporationInventors: Maureen Blandino, Henry Van Den Heuvel, Michael E. Lankin
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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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Publication number: 20110171358Abstract: 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 improve the quality and release of aroma of a beverage or food. More particularly, the present invention relates to a flavor composition or fragrance composition which comprises an optically active S-alkyl 2-methylbutanethioate as an active ingredient, a flavor- or fragrance-added product, a flavor-improving agent which comprises an optically active S-alkyl 2-methylbutanethioate as an active ingredient, and a beverage or food having an improved flavor. The optically active S-alkyl 2-methylbutanethioate includes S-alkyl(R)-2-methylbutanethioate and S-alkyl(S)-2-methylbutanethioate.Type: ApplicationFiled: March 22, 2011Publication date: July 14, 2011Inventors: Miharu Ogura, Yoshihiro Yaguchi, Makoto Emura, Toshihiro Takeda, Yoshifumi Yuasa, Shigeyuki Sasaki
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Publication number: 20110104351Abstract: 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 for conveying strong kokumi flavour enhancing effects on food products without imparting an onion or garlic-like off taste. These flavour enhancing compounds are also useful for the preparation of Amadori products, which are also used as kokumi flavour enhancing compounds.Type: ApplicationFiled: November 2, 2009Publication date: May 5, 2011Applicant: FRITO-LAY TRADING COMPANY EUROPE GmbhInventors: Eapen GEORGE, Thomas Frank HOFMANN, Timo Dominikus STARK
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Publication number: 20110070329Abstract: Described is a new cooling agent represented by Formula I and compositions with known coolers having cooling properties and the application of Formula I in foodstuffs and chewing gum: wherein X, Y is independently selected from a C1-C4 straight or branched alkyl or H atom; and m is 0, 1 or 2, Z when present is nitrogen, W and W? are selected independently from the group consisting of H, OH, C1-C4 straight or branched alkyl, and a C1-C4 straight or branched alkoxy or W is group (CH2)n-R, where n is 0 or 1 and R is a group with non-bonding electrons. Useful groups with non-bonding electrons are halogens, OH, OMe, OEt, NO2, CN, Ac, SO2NH2, CHO, CO2H, CONH2, CONHR2, where R2 is selected from C1-C4, and C1-C4 alkyl carboxylates such as CO2Me or CO2Et.Type: ApplicationFiled: September 18, 2009Publication date: March 24, 2011Inventors: Arkadiusz Kazimierski, Kenneth J. Kraut
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Publication number: 20110052775Abstract: 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 from hydrogen or a C1 to C5 alkyl group.Type: ApplicationFiled: September 1, 2009Publication date: March 3, 2011Inventors: David O. Agyemang, Kathryn A. Bardsley, Linda Psota-Kelty, Laurence Trinnaman
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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: 20100303988Abstract: 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 valuable flavoring ingredients capable of imparting fruity, citrus and/or teas aftertaste with a well-balanced long-lastingness. The present invention also concerns the compositions or articles containing the compound.Type: ApplicationFiled: June 29, 2010Publication date: December 2, 2010Inventors: Sina Dorothea Escher, Yvan Niclass, Lionel Saudan
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Patent number: 7776370Abstract: Heat-stable flavor components, which can be used in cheese flavoring systems to prepare food products, including cheeses, having desired flavor profiles. The flavoring components are obtained by addition of flavor-generating whey source as part of a fermentation process in which the whey source provides a source of flavor, and a lipid source is added which traps and stabilizes, and thus preserves, flavor compounds in the fermented mixture during a subsequent heat treatment used for culture inactivation. Methods of making and using these flavoring components and flavoring systems in food products, such as cheese products, also are provided.Type: GrantFiled: September 1, 2005Date of Patent: August 17, 2010Assignee: Kraft Foods Global Brands LLCInventors: Benjamin Emanuel Dias, Jimbay Peter Loh
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Patent number: 7771769Abstract: NEW MATERIAL: A compound of formula I (R is 1˜6C alkyl other than ethyl, 2˜6C alkenyl). EXAMPLE: 2-Methyl 2-mercaptopropionate. USE: A durable flavor and taste imparting agent usable for foods, drinks, cosmetics, healthy and hygienic use, medicines, etc. PROCESS: A 2-mercaptopropionic acid of formula II (R? is H, 1˜6C alkyl or 2˜6C alkenyl) is esterified with an aliphatic alcohol of the formula R?(OH) in the presence of a catalyst, e.g. an inorganic acid such as sulfuric acid or organic acid such as acetic acid, in an azeotropic solvent, e.g. benzene, at 60˜100° C. to give the compound of formula I easily in high purity and yield. The molar amount of the aliphatic alcohol to be used is 1˜20 times, preferably 2˜5 times, that of the compound of formula II. The amount of the catalyst to be used is 0.1˜10 wt % based on the compound of formula II.Type: GrantFiled: April 5, 2001Date of Patent: August 10, 2010Assignee: Quest International B.V.Inventors: Wolfgang Fitz, Josef Kerler, Harry Renes, Nico Bouter
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Publication number: 20100197813Abstract: The present invention is directed to the use of a compound of Formula I and physiologically acceptable salts thereof wherein G1, G2, G3, R1, R2, R7, R3, R4, and R5 are defined herein. Compounds according to Formula I can be used to enhance a sweet taste produced by a tastant. The invention is also directed to compositions comprising a compound according to the above formula. Other aspects of the invention provide methods, compounds, and compositions for improved food products wherein the food product comprises a compound according to Formula I and a reduced amount of a sweet tastant.Type: ApplicationFiled: February 9, 2010Publication date: August 5, 2010Applicant: Redpoint Bio CorporationInventors: Karnail S. ATWAL, Anita B. Atwal, Robert W. Bryant, Ivona Bakaj, Roy Kyle Palmer, Rok Cerne
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Patent number: 7754675Abstract: Optionally isolated and/or purified enatiomers of 2-heptylcyclopropyl-1-carboxylic acid and mixtures of two, three or all enantiomers of 2-heptylcyclopropyl-1-carboxylic acid are disclosed as perfumes and/or flavourings.Type: GrantFiled: November 19, 2003Date of Patent: July 13, 2010Assignee: Symrise GmbH & Co. KGInventors: Sabine Widder, Jan Looft, Armin Van Der Kolk, Tobias Vössing, Wilhelm Pickenhagen, Birgit Kohlenberg
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Publication number: 20100143283Abstract: The object of the present invention is to provide a deterioration smell inhibitor capable of effectively inhibiting deterioration smell generating form various products such as foods and cosmetics. The present invention relates to a deterioration smell inhibitor comprising a plant extract and isothiocyanate. As preferred embodiments, the plant extract is a labiatae plant extract, further the labiatae plant extract is an oil-insoluble labiatae plant extract, still further the weight ratio of the oil-insoluble labiatae plant extract/isothiocyanate is 1/1 to 99/1. In other preferred embodiments, the plant extract is a terpenoid alcohol or terpenoid ketone, further the weight ratio of the terpenoid alcohol or terpenoid ketone/isothiocyanate is 0.4/1 to 40/1.Type: ApplicationFiled: April 23, 2008Publication date: June 10, 2010Inventors: Hirotsugu Kido, Shigeo Ii
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Publication number: 20100143562Abstract: There is provided a flavor composition that can impart and augment the natural, fresh and milk-rich feeling of dairy products to a necessary and sufficient level, which is a flavor composition for milk, dairy products, foods or beverages containing milk and dairy products, or dairy product substitutes, characterized by containing a trace amount of one or more disulfide compounds selected from the group consisting of methyl 2-methyl-3-furyl disulfide, bis(2-methyl-3-furyl)disulfide, methyl furfuryl disulfide and difurfuryl disulfide, as dairy products to which the flavor composition is added.Type: ApplicationFiled: October 1, 2007Publication date: June 10, 2010Applicant: OGAWA & Co., LTD.Inventors: Noriaki Kobayashi, Kenji Kumazawa, Osamu Nishimura, Yasumichi Mizota
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Publication number: 20100143563Abstract: A process for flavouring foodstuffs includes incorporating therein a flavoring effective amount of at least one compound represented by R1-S-R2 wherein R1 and R2 represent (a) a hydrogen atom and a 1-(1-methoxycarbonyl)ethyl group or represent (b) a hydrogen atom and a 1-(1-propyloxycarbonyl)ethyl group. Foodstuffs and concentrates containing at least one of the R1-S-R2 compounds are provided.Type: ApplicationFiled: October 29, 2009Publication date: June 10, 2010Applicant: QUEST INTERNATIONAL B.V.Inventors: Wolfgang FITZ, Josef Kerler, Harry Renes, Nico Bouter
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Publication number: 20100136197Abstract: The present invention encompasses a method for screening for a kokumi-imparting substance by using the calcium receptor activity as an index, a composition containing a kokumi-imparting substance obtained by the screening method, a method for producing food or drink imparted with kokumi, and food or drink imparted with kokumi.Type: ApplicationFiled: May 16, 2008Publication date: June 3, 2010Inventors: Yuzuru Eto, Yusuke Amino
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Publication number: 20100119680Abstract: A flavouring composition for a minced-fish product comprises from 0.1 to 30 wt % of dimethyl sulphide, based on the total weight of the flavouring composition, and a cellulose ether derivative, wherein the weight ratio of dimethyl sulphide to cellulose ether derivative is 8:1 or less and the cellulose ether derivative comprises at least 2.5% by weight of hydroxyalkyl substituents.Type: ApplicationFiled: April 22, 2008Publication date: May 13, 2010Inventors: Alan Parker, Florence Vigouroux Elie
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Publication number: 20100111880Abstract: The present invention relates to novel 1,3-oxathiane compounds represented by Formula I: wherein R is selected from the group consisting of ethyl, butyl, propyl, and (methylthio)ethyl, and their uses to enhance a flavor or fragrance composition.Type: ApplicationFiled: October 30, 2008Publication date: May 6, 2010Inventors: Zhen Chen, Mark L. Dewis, Debra Merritt
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Publication number: 20100074850Abstract: The present invention relates to the field of improving the flavour of foodstuffs, beverages, tobacco products, pharmaceutics and oral care products. More particularly, the present invention provides flavour modulating substances selected from the group represented by formula (1): and edible salts thereof and edible esters thereof, which can advantageously be used for modulating the flavour of foodstuffs, beverages, tobacco products, pharmaceutics and oral care products. These flavour modulating substances can be used to impart desirable taste attributes in a wide variety of applications and products. In addition, the present flavour modulating substances are capable of modulating the taste and/or aroma impact of other, flavour imparting, substances contained within these same products, thereby improving the overall flavour quality of these products.Type: ApplicationFiled: December 13, 2007Publication date: March 25, 2010Applicant: GIVAUDAN NEDERLAND SERVICES B.V.Inventors: Adri De Klerk, Marieke Baalbergen, Harry Renes, Chris Winkel
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Publication number: 20100075010Abstract: A method of conferring flavour on an edible composition, including the addition to the edible composition of at least one compound selected from S-allyl cysteine and S-1-propenyl cysteine. When used in conjunction with onion flakes, the compound allows the partial replacement of the onion flakes and the achievement of a high-quality and consistent onion flavour.Type: ApplicationFiled: September 22, 2009Publication date: March 25, 2010Applicant: Givaudan S.A.Inventors: Sander Tondeur, Emiele Verhoek, Cornelis Winkel
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Publication number: 20100055245Abstract: 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 comestible upon ingestion of the comestible. The comestible may be a beverage, such as a carbonated soft drink, fruit juice, water or grain-based beverage.Type: ApplicationFiled: August 27, 2009Publication date: March 4, 2010Applicant: PepsiCo, Inc.Inventors: Margaret Havekotte, Marco Covarrubias
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Publication number: 20100047426Abstract: 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 to 30 ppm or 0.1 to 30 mg/l as taste modulators to a composition of matter which comprises at least one HIS.Type: ApplicationFiled: February 25, 2008Publication date: February 25, 2010Applicant: BASF SEInventors: Markus Matuschek, Martin B. Jager, Alice Kleber, Michael Krohn, Holger Zinke
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Publication number: 20100028444Abstract: 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 type of water-dispersible carotenoid nanoparticles is added to compositions of matter; and also taste modulators for compositions of matter comprising (A) at least one type of water-dispersible carotenoid nanoparticles and (B) at least one azo compound, comprising at least one azo group.Type: ApplicationFiled: February 25, 2008Publication date: February 4, 2010Applicant: BASF SEInventors: Markus Matuschek, Andreas Ernst, Christian Köpsel, Martin B. Jager, Alice Kleber, Michael Krohn, Holger Zinke
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Publication number: 20090311369Abstract: The present invention relates to compositions and comestibles that are vanilla-flavored but with a contributory mint flavor. More specifically, the compositions of the present invention have a characterizing vanilla flavor in combination with breath-freshening components and optionally cooling agents. In some embodiments, the compositions may include a vanilla flavor composition which includes vanilla flavor and vanillin or its derivatives and a mint oil composition.Type: ApplicationFiled: August 26, 2009Publication date: December 17, 2009Applicant: CADBURY ADAMS USA LLCInventors: Joan E. Harvey, Shanaz Shah, Mary Robinson, Karen Hohe, Kishor Kabse