Hetero-n-atom Patents (Class 426/537)
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Patent number: 4474819Abstract: This invention provides foodstuffs which contain a substituted-heterocyclic compound as a flavorant additive.In one of its embodiments this invention provides food compositions which contain a substituted-pyrazine flavorant additive such as 2,3-dihydroxy-2,3-dimethyl-1,4-bis(3,5,6-trimethyl-2-pyrazinyl)butane: ##STR1## .Type: GrantFiled: December 29, 1980Date of Patent: October 2, 1984Assignee: Philip Morris, IncorporatedInventors: Yoram Houminer, Edward B. Sanders
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Patent number: 4472447Abstract: A mixed seasoning consisting of 100 parts by weight of monosodium glutamate, 0.05 to 25 parts by weight of a flavor inducing 5' nucleotide, and 0.5 to 10.0 parts by weight of at least one alkali salt of an organic acid selected from the group consisting of sodium fumarate, sodium citrate, sodium or calcium lactate, sodium maleate, sodium tartrate and sodium ascorbate is disclosed.Type: GrantFiled: June 22, 1982Date of Patent: September 18, 1984Assignee: Ajinomoto Co., Inc.Inventors: Tadashi Mizutani, Hideko Furukawa
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Patent number: 4471002Abstract: Described is a mixed seasoning composition capable of being solubilized in water and forming a single aqueous phase comprising:(a) from about 0.25 up to about 0.80 mole percent on a dry basis of a lactic acid/lactate species mixture having the structures: ##STR1## (b) from 0 up to about 0.09 mole percent on a dry basis of glycollic acid/glycollate ion species mixture having the structure: ##STR2## (c) from 0 up to about 10.0 mole percent on a dry basis of magnesium ion; (d) from about 6 mole percent up to about 50 mole percent on a dry basis of a phosphate/monoacid phosphate/diacid phosphate/phosphoric acid species mixture having the formula:[PO.sub.4.sup..ident. ]+[HPO.sub.4.sup.= ]+[H.sub.2 PO.sub.4.sup.- ]+H.sub.3 PO.sub.4taken alone or taken further together with at least one of the species tripolyphosphate; pyrophosphate or polymetaphosphate.Type: GrantFiled: June 23, 1983Date of Patent: September 11, 1984Assignee: International Flavors & Fragrances Inc.Inventors: Lawrene Buckholz, Jr., Richard A. Wilson, Roger Kleinberg
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Patent number: 4376132Abstract: A crab meat flavored seasoning composition, comprising:(a) not less than 50% by wt. of amino acids,(b) not less than 2% by wt. of 5'-nucleotides,(c) not less than 30% by wt. of inorganic salts,(d) not less than 1% by wt. of glucides and(e) a substantial amount of crab shell extract or synthetic crab aromatics; said amino acids comprising not less than 40% by wt. of glycine, not less than 40% by wt. of arginine and glutamic acid and not less than 10% by wt. of alanine, said 5'-nucleotides comprising not less than 50% by wt. of GMP and said inorganic salts comprising not less than 20% by wt. of potassium ion, not less than 40% by wt. of phosphate ion and not more than 40% by wt. of sodium and chlorine ions.Type: GrantFiled: October 6, 1981Date of Patent: March 8, 1983Assignee: Ajinomoto Co., Ltd.Inventors: Hajime Eguchi, Hideko Furukawa, Tetsuya Kawakita
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Patent number: 4311720Abstract: Described are hot beverage mix compositions which on admixing with a heated edible liquid yield a high flavor intensity release substantially evenly and uniformly over an extended use period, the hot beverage mix containing a mixture of (i) a non-confined flavor oil; (ii) a flavor oil which is physically entrapped in solid particles; and (iii) a suspending agent such as hydroxypropyl cellulose; the non-confined flavor oil, the entrapped flavor oil and the suspension agent being premixed prior to addition to said beverage mix.Type: GrantFiled: November 13, 1980Date of Patent: January 19, 1982Assignee: International Flavors & Fragrances Inc.Inventors: Don Marmo, Frank L. Rocco
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Patent number: 4303680Abstract: A yeast extract containing flavoring 5'-neucleotide and having an improved thickness or body in taste is produced by (1) autolyzing suspended yeast cells in the presence of a stimulator of autolysis at a constant pH ranging from 6.0 to 6.6, then (2) heating the autolyzed suspension at a temperature of 90.degree.-110.degree. C. for 1 to 3 hours thereby extracting intracellular ribonucleic acid; and thereafter performing the following steps in any order; (3) hydrolyzing the extracted ribonucleic acid with a 5'-phosphodiesterase and; (4) separating the resulting extract from the insoluble residue.Type: GrantFiled: January 2, 1980Date of Patent: December 1, 1981Assignee: Ajinomoto Company, IncorporatedInventors: Tetsuo Tanekawa, Hiroshi Takashima, Tomoyoshi Hachiya
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Patent number: 4303689Abstract: The subject matter relates to flavoring with a composition of matter consisting essentially of a pyrazine derivative having the following formula: ##STR1## wherein (a) R.sup.1 is a methyl group and R.sup.2 is either an alkyl group having from 2 to 6 carbon atoms which can be branched at the chain end when said chain has 3 or 4 carbon atoms, or a vinyl, a thienyl-2 or a pyrryl-1 group; or(b) R.sup.1 is an ethyl group and R.sup.2 is an ethyl or a vinyl group.Type: GrantFiled: April 13, 1972Date of Patent: December 1, 1981Assignees: Firmenich SA, General Foods CorporationInventors: Max Winter, Fritz Gautschi, Ivon Flament, Max Stoll, Irving M. Goldman
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Patent number: 4267195Abstract: The present invention identifies certain compounds, naturally present in raw meat, which are especially taste active in the dog. These compounds, which have been found to maximally activate taste neurons, are L-proline, L-cysteine, L-histidine, L-lysine, inosine 5'-triphosphate (ITP), inosine 5'-diphosphate (IDP), and adenosine 5'-triphosphate (ATP). Application of these compounds to dog foods in effective amounts can increase their palatability for dogs.Type: GrantFiled: March 21, 1978Date of Patent: May 12, 1981Assignee: University of TexasInventors: James C. Boudreau, Thomas D. White
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Patent number: 4260641Abstract: Foodstuff flavor and aroma augmenting and enhancing compositions are described containing compositions of matter which include a mixture of (i) 2,4,6-triisobutyl-1,3,5-trioxane and (ii) two 2-isobutyl dialkyloxazolines having the generic structure: ##STR1## wherein R.sub.1 and R.sub.2 are different and each represents ethyl or methyl. Addition of such mixtures to foodstuffs produces chocolate-like, nutty, green, burnt, roasted aromas and tastes. The above-mentioned mixture can only properly be defined by its process for producing same. That is, admixing aqueous ammonia with isovaleraldehyde at a temperature in the range of from about 0.degree. C. up to about 10.degree. C. whereby the reaction of aqueous ammonia with isovaleraldehyde is carried out, using a mole ratio of isovaleraldehyde: ammonia of from 0.5:1 up to 2:1 thereby producing an imine; then reacting the resulting imine with 2-hydroxy-3-pentanone 3-hydroxy-2-pentanone or a mixture thereof at a temperature in the range of from about 30.degree. C.Type: GrantFiled: August 17, 1979Date of Patent: April 7, 1981Assignee: International Flavors & Fragrances Inc.Inventors: Donald A. Withycombe, Braja D. Mookherjee, Manfred H. Vock, Joaquin F. Vinals
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Patent number: 4258072Abstract: A mixed seasoning, comprising 100 parts by wt. monosodium glutamate; 0.05 to 25 parts by wt. of a flavor inducing 5'-nucleotide; 5.0 to 38.0 parts by wt. table salt; 0.1 to 0.87 parts by wt. succinic acid and/or sodium succinate; and 0.5 to 10.0 parts by wt. of at least one alkali salt of an organic acid selected from the group conisting of sodium fumarate, sodium citrate, sodium or calcium lactate, sodium maleate, sodium tartrate, sodium ascorbate and sodium aspartate.Type: GrantFiled: June 21, 1979Date of Patent: March 24, 1981Assignee: Ajinomoto Co., Inc.Inventors: Hajime Eguchi, Hideko Furukawa, Toshiaki Miyanishi, Makoto Sakaguchi
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Patent number: 4243691Abstract: A substantially sodium-free salt substitute containing 5'-nucleotides such as 5'-inosinic acid or its physiologically acceptable nonsodium salts, and 5'-guanosinic acid or its physiologically acceptable nonsodium salts, an amino acid mixture such as a nonsodium containing hydrolyzed vegetable protein, a sugar such as glucose, a potassium phosphate such as dipotassium orthophosphate, a potassium chloride, is disclosed. The salt substitute has an enhanced salty flavor even though the amount of potassium chloride is no more than 50% by weight. The salt substitute has further desirable gustatory flavors.Type: GrantFiled: May 18, 1979Date of Patent: January 6, 1981Assignee: The Procter & Gamble CompanyInventors: Marvin J. Mohlenkamp, Jr, George D. Hiler
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Patent number: 4233332Abstract: Bicyclic nitrogen-containing derivatives of formula ##STR1## wherein each of symbols R represents a lower alkyl radical or a hydrogen atom, or one of them a lower alkyl radical and the other a hydrogen atom find a useful application as flavoring agents for foodstuffs in general. Their use is particularly interesting for conferring gustative notes of burnt and animal type, namely to meaty products.Type: GrantFiled: March 1, 1979Date of Patent: November 11, 1980Assignee: Firmenich SAInventor: Ivon Flament
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Patent number: 4232156Abstract: Use of certain acyl-pyrimidine derivatives as flavoring and taste-modifying agents in the aromatization of foodstuffs in general and imitation flavors for foodstuffs, beverages, animal feeds, pharmaceutical preparation and tobacco products.Type: GrantFiled: February 2, 1979Date of Patent: November 4, 1980Assignee: Firmenich, S.A.Inventor: Ivon Flament
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Patent number: 4191785Abstract: Processes and compositions are described for the use in foodstuffs, chewing gums, toothpastes and medicinal product flavor and aroma augmenting, modifying, enhancing and imparting compositions and as foodstuff, chewing gum, toothpaste and medicinal product imparting, augmenting or enhancing materials of a mixture of compounds having the structures: ##STR1## wherein R.sub.1 and R.sub.2 are different and each represents ethyl or methyl. Addition of such mixtures to foodstuffs, foodstuff flavorings, chewing gums, toothpastes and medicinal products produces therein sweet, dark chocolate and cocoa powder-like aroma characteristics with dark chocolate, cocoa powder-like, and spicey flavor characteristics and bitter chocolate aftertastes.Type: GrantFiled: July 27, 1978Date of Patent: March 4, 1980Assignee: International Flavors & Fragrances Inc.Inventors: Donald A. Withycombe, Braja D. Mookherjee, Manfred H. Vock, Joaquin F. Vinals
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Patent number: 4188488Abstract: Novel odorant and/or flavoring substances such as 2-phenylethyl-ethyl-disulphide, process for preparing such disulphides and odorant and flavoring products containing the sulphides are disclosed.Type: GrantFiled: May 15, 1978Date of Patent: February 12, 1980Assignee: Givaudan CorporationInventors: Paul Dubs, Heiner Kuntzel
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Patent number: 4166869Abstract: Use of certain acyl-pyrimidine derivatives as flavouring and taste-modifying agents in the aromatization of foodstuffs in general and imitation flavours for foodstuffs, beverages, animal feeds, pharmaceutical preparations and tobacco products.Type: GrantFiled: January 6, 1978Date of Patent: September 4, 1979Assignee: Firmenich, S.A.Inventor: Ivon Flament
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Patent number: 4093752Abstract: Processes and compositions are described for the use in foodstuff, chewing gum, toothpaste and medicinal product flavor and aroma and tobacco flavor and aroma augmenting, modifying, enhancing and imparting compositions and as foodstuff, chewing gum, toothpaste, medicinal product and tobacco aroma or flavor imparting, augmenting or enhancing materials of 2,4,6-triisobutyl-1,3,5,trioxane.Type: GrantFiled: June 16, 1977Date of Patent: June 6, 1978Assignee: International Flavors & Fragrances Inc.Inventors: Donald Arthur Withycombe, Braja Dulal Mookherjee, Manfred Hugo Vock, Joaquin Francisco Vinals
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Patent number: 4088649Abstract: A cheese flavor is improved or enhanced by the addition to food-products of a diketo-piperazine, defined as cyclo-(Asn--Phe); the typical "mouth-feel" character is thus developed.A new process for the preparation of the said ingredient is also disclosed.Type: GrantFiled: April 5, 1977Date of Patent: May 9, 1978Assignee: Firmenich S.A.Inventors: Alistair Y. Smith, Paul Dietrich, Wilhelm Pickenhagen
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Patent number: 4072719Abstract: Theaspiran is a novel fragrance and flavor substance. Its uses and novel process for making it are disclosed.Type: GrantFiled: October 19, 1976Date of Patent: February 7, 1978Assignee: Givaudan CorporationInventor: Peter Naegeli
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Patent number: 4038435Abstract: The enhancement of foodstuffs is effected by the addition of a small but effective flavor-modifying amount of a compound from the compounds having the general formula ##STR1## wherein, when n is 0, R is hydrogen, methyl, acetyl, ethyl or pyridyl-2; when n is 1, R is hydrogen, methyl, ethyl or acetyl; and, when n is 2, R is hydrogen, methyl, ethyl, acetyl or furfuryl.Type: GrantFiled: June 24, 1974Date of Patent: July 26, 1977Assignee: Firmenich & CieInventors: Max Winter, Fritz Gautschi, Ivon Flament, Max Stoll
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Patent number: 4038429Abstract: A cheese flavor is improved or enhanced by the addition to food-products of a diketo-piperazine, defined as cyclo-(asparagyl-phenylalanyl); the typical "mouth-feel" character is thus developed.A new process for the preparation of the said ingredient is also disclosed.Type: GrantFiled: June 28, 1976Date of Patent: July 26, 1977Assignee: Firmenich S.A.Inventors: Alistair Y. Smith, Paul Dietrich, Wilhelm Pickenhagen
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Patent number: 4018910Abstract: The enhancement of foodstuffs is effected by the addition of a small but effective flavor - modifying amount of a compound having the general formula ##STR1## wherein R.sub.1 is hydrogen, an alkyl group or a phenyl group, R.sub.2 is hydrogen, an alkyl group or an acyl group and n is 0, 1 or 2.Type: GrantFiled: June 24, 1974Date of Patent: April 19, 1977Assignee: Firmenich & CieInventors: Max Winter, Fritz Gautschi, Ivon Flament, Max Stoll
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Patent number: 4010285Abstract: Aqueous base soft drink concentrate formulations of various strengths consisting of flavoring and coloring, an artificial sweetener selected from the group consisting of saccharin, or sodium saccharin, and up to about 50% of total sweetener in the form of sugar, depending on strength of the concentrate, along with a preservative, and from more than 1 up to about 7 volumes of carbon dioxide per volume of concentrate. The carbonated concentrates are utilized to prepare a palatable carbonated soft drink by mixing one part of concentrate to from 1 to 5 parts of ice water, depending on strength of the concentrate formulation.Type: GrantFiled: March 25, 1976Date of Patent: March 1, 1977Assignee: Fred M. Van DorenInventor: George A. Van Doren, Jr.
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Patent number: 4006261Abstract: Compositions useful in the flavoring of foodstuffs and the like to impart bitterness and astringent flavor thereto wherein said composition comprises compounds A and B, said A compound being a cyclic dipeptide and said B compound being a purine derivative.Type: GrantFiled: March 24, 1976Date of Patent: February 1, 1977Assignee: Firmenich S.A.Inventors: Wilhelm Pickenhagen, Paul Dietrich, Borivoj Keil, Edgar Lederer
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Patent number: 4005227Abstract: The enhancement of foodstuffs is effected by the addition of a small but effective flavor-modifying amount of a compound having the general formula ##STR1## wherein R.sub.1, R.sub.2 and R.sub.3 are hydrogen, alkyl, alkenyl, aryl or aralkyl provided that R.sub.1, R.sub.2, and R.sub.3 are not all hydrogen.Type: GrantFiled: June 24, 1974Date of Patent: January 25, 1977Assignee: Firmenich & CieInventors: Max Winter, Fritz Gautschi, Ivon Flament, Max Stoll, Irving M. Goldman
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Patent number: 3998974Abstract: Nonnutritive flavor imparting compounds of the general formula (F--Z).sub.n C wherein F is an active flavor imparting agent, C is a controlling agent for transporting and essentially restricting absorption of the compound (F--Z).sub.n C in a biological environment, Z is a covalent bond for bonding F to C and n is at least one. The nonnutritive flavor imparting compounds are useful for imparting flavor and taste to foods, beverages, confections and medicinals without any substantial absorption of the flavor imparting compounds in the environment of use.Type: GrantFiled: June 6, 1975Date of Patent: December 21, 1976Assignee: Dynapol CorporationInventor: Alejandro Zaffaroni
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Patent number: 3985906Abstract: Enhancement of the flavor of foodstuffs is achieved by the addition of an effective flavor-modifying amount of a pyrrole sulfur compound of the formula: ##SPC1##Wherein R is methyl, ethyl, furfuryl or acetyl.Type: GrantFiled: June 6, 1975Date of Patent: October 12, 1976Assignee: Firmenich & CieInventors: Max Winter, Fritz Gautschi, Ivon Flament, Max Stoll, Irving M. Goldman
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Patent number: 3984579Abstract: Methods are described for producing mixtures containing greater than 50% 2-methyl-cis-3-pentenoic acid as well as substantially pure 2-methyl-cis-3-pentenoic acid for preparing foodstuffs, flavoring compositions for foodstuffs, chewing gum compositions, flavoring compositions for chewing gum, medicinal product compositions and ingredients for medicinal product compositions by including therein the isomeric mixtures containing greater than 50% cis-2-methyl-3-pentenoic acid produced by the above-stated processes in order to produce in foodstuff flavorings, medicinal product flavorings and chewing gum flavorings, a sweet, fruity, strawberry, winey-cognac, butter-like, rum-like and butterscotch aroma and a sweet, strawberry, nutty-coconut, fatty, butter-like, rum-like and butterscotch-like taste with fruity, coconut-like isovaleric undertones.Type: GrantFiled: May 9, 1975Date of Patent: October 5, 1976Assignee: International Flavors & Fragrances Inc.Inventors: John B. Hall, Manfred Hugo Vock, Joaquin Vinals, Edward J. Shuster
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Patent number: 3978242Abstract: An Italico-cheese flavor is given to a foodstuff by the addition of a flavor composition comprising 2-phenyl ethanol and methyl-1-butanols. Addition of the flavor composition is particularly useful when the foodstuff is young Cheddar cheese.Type: GrantFiled: March 26, 1975Date of Patent: August 31, 1976Assignee: Lever Brothers CompanyInventors: Wolfram Gustav Freytag, Karl Heinz Ney, I. Poetoe Gde Wirotama
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Patent number: 3968212Abstract: New pyrazine derivatives and their use as flavouring and taste-modifying agents in the aromatization of foodstuffs in general and imitation flavours for foodstuffs, beverages, animal feeds, pharmaceutical preparations and tobacco products.Type: GrantFiled: April 23, 1975Date of Patent: July 6, 1976Assignee: Firmenich S.A.Inventor: Ivon A. Flament
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Patent number: 3962321Abstract: Enhancement of the coffee flavor of foodstuffs is achieved by the addition of a small but effective amount of a mixture of a) 2-nonenal, and/or 2-nonenol and particular derivatives thereof; and b) a compound represented by ##SPC1##Where X is oxygen or sulfur, R is lower alkyl, and R.sub.1, R.sub.2, and R.sub.3 is hydrogen or alkyl provided at least one of R.sub.1, R.sub.2, and R.sub.3 is alkyl of two to twelve carbons.Type: GrantFiled: December 17, 1973Date of Patent: June 8, 1976Assignee: General Foods CorporationInventors: Thomas H. Parliment, William P. Clinton, Richard Scarpellino, Robert J. Soukup, Martin F. Epstein
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Patent number: 3940501Abstract: A Fontina-cheese flavor is given to a foodstuff by the addition of a flavor composition comprising .beta.-phenyl propionic acid and non-terminal mono-methyl substituted alkanoic acids having 4 to 6 carbon atoms. Addition of the flavor composition is particularly useful when the foodstuff is a cheese-product which is prepared from young Cheddar cheese.Type: GrantFiled: July 12, 1974Date of Patent: February 24, 1976Assignee: Lever Brothers CompanyInventors: Wolfram Gustav Freytag, Karl Heinz Ney, I. Poetoe Gde Wirotama