Abstract: The invention relates to a method of producing an onion flavour compositions, said method comprising: providing onion juice concentrate having a dry matter content of 40-95 wt. %; providing onion component selected from fresh onion, dehydrated onion and combinations thereof; mixing the onion juice concentrate with the onion component in a weight ratio, calculated on a dry matter basis, of 100 parts by weight of dry matter from onion juice concentrate with 4 to 80 parts by weight of dry matter from onion component, to produce an onion mix having a dry matter content of 20-80 wt. %; subjecting the onion mix to a heat treatment at a temperature of at least 90° C. for at least 15 minutes; optionally mixing the heat treated onion mix with additional onion component and/or additional onion juice concentrate to produce an onion blend; drying the heat treated onion mix or the onion blend to produce a dried onion composite having a water content of less than 10 wt. %.

Abstract: The invention relates to a method of producing an onion flavour composition, said method comprising: providing onion component selected from fresh onion, dehydrated onion and combinations thereof; providing onion juice concentrate having a dry matter content of 40-95 wt. %; mixing the onion component with the onion juice concentrate in a weight ratio, calculated on a dry matter basis, of 100 parts by weight of dry matter from onion component with 60 to 1000 parts by weight of dry matter from onion juice concentrate, to produce an onion mix; subjecting the onion mix to a heat treatment at a temperature of more than 100° C. for at least 5 minutes; and drying the onion mix to a water content of less than 10 wt. % simultaneous with and/or after the heat treatment. This method yields a shelf-stable onion flavour composition that has an intense flavour, and that can suitably be used to impart the flavour of sautéed onion to a wide variety of edible products.

Abstract: Described is a solubilization agent for solubilizing polyphenols, flavonoids and/or diterpenoid glucosides in aqueous liquids, wherein the solubilization agent consists of a mixture of: (a) one emulsifying polymer or a mixture of two, three or more emulsifying polymers, (b) one saponin or a mixture of two, three or more saponins, (c) one partially or fully water-miscible, preferably liquid, solvent or a mixture of partially or fully water-miscible, preferably liquid, solvents, preferably selected from the group consisting of ethanol, propylene glycol (1,2-propanediol), glycerin, triacetin (glycerin triacetate), diacetin (glycerin diacetate) and triethyl citrate, and (d) water. The solubilization agent is particularly suitable for sparingly water soluble polyphenols, flavonoids and/or diterpenoid glucosides. The invention also relates to compositions and (food or cosmetic) formulations comprising said solubilization agent.

Abstract: The invention concerns an aroma composition to reduce or suppress a bitter or astringent impression in the oral cavity, comprising (i) one or more sweeteners and (ii) one or more specific bitter-masking aroma substances and/or flavourings and optionally (iii) one or more sweetness intensifying aroma substances and/or sweeteners and optionally (iv) one or more inactive substances or carriers. The invention also concerns a preparation, containing such an aroma composition, the use of an aroma composition for reducing or eliminating a bitter and astringent effect of an artificial sweetener and a corresponding method for reducing or eliminating the bitter and astringent effect of a sweetener.

Abstract: Described is a composition comprising (i) an aqueous phase comprising water, one, two or more co-solvents selected from the group consisting of propylene glycol, ethanol, triacetin, and glycerol, and optionally one, two or more sugars, preferably selected from the group consisting of sucrose, fructose, and glucose, (ii) a surfactant system comprising one saponin or a mixture of two, three or more saponins, and lecithin, and (iii) an oil phase comprising (or consisting of) one, two, three or more substances selected from the group consisting of flavorants, vitamins, coloring foodstuffs, and polyunsaturated fatty acids, wherein the composition does not comprise a polyclycerol fatty acid ester. Further described is a method of preparing such composition and a corresponding food formulation.

Abstract: Described is a composition comprising (i) an aqueous phase comprising water, one, two or more co-solvents selected from the group consisting of propylene glycol, ethanol, triacetin, and glycerol, and optionally one, two or more sugars, preferably selected from the group consisting of sucrose, fructose, and glucose, (ii) a surfactant system comprising one saponin or a mixture of two, three or more saponins, and lecithin, and (iii) an oil phase comprising (or consisting of) one, two, three or more substances selected from the group consisting of flavorants, vitamins, coloring foodstuffs, and polyunsaturated fatty acids, wherein the composition does not comprise a polyclycerol fatty acid ester. Further described is a method of preparing such composition and a corresponding food formulation.

Abstract: Described is a solubilization agent for solubilizing polyphenols, flavonoids and/or diterpenoid glucosides in aqueous liquids, wherein the solubilization agent consists of a mixture of: (a) one emulsifying polymer or a mixture of two, three or more emulsifying polymers, (b) one saponin or a mixture of two, three or more saponins, (c) one partially or fully water-miscible, preferably liquid, solvent or a mixture of partially or fully water-miscible, preferably liquid, solvents, preferably selected from the group consisting of ethanol, propylene glycol (1,2-propanediol), glycerin, triacetin (glycerin triacetate), diacetin (glycerin diacetate) and triethyl citrate, and (d) water. The solubilization agent is particularly suitable for sparingly water soluble polyphenols, flavonoids and/or diterpenoid glucosides. The invention also relates to compositions and (food or cosmetic) formulations comprising said solubilization agent.

Abstract: The present invention relates to a solid particle, and to a composition including a plurality of the solid particles, for reducing the sodium chloride content in food products. The solid particle(s) includes: a) a fatty oil, wherein the fatty oil is suitable for consumption; b) a solid core particle selected from potato powder; manioc powder; tapioca; cereal powder; dietary fiber; solid fats; solid waxes; crystalline sugar; and fruit powder; and c) a salt including sodium chloride. The solid core particle is wholly or partly wetted with the fatty oil and the salt adheres to the surface of the solid core particle wetted with fatty oil.

Abstract: The use of specific compounds of the Formula 1 (and also corresponding mixtures) in particular as cosmetic agents for the inhibition of the substance P-induced release of histamine from mast cells is described.

Abstract: The present invention relates to a composition for reducing the sodium chloride content in food products, to processes for the preparation thereof and to uses.

Abstract: Described is a 2-mercapto-2-methyl-pentan-1-ol compound, which is especially useful as fragrance or flavor compound. For the production of 2-mercapto-2-methyl-pentan-1-ol, 2,3-epithio-2-methyl-pentan-1-ol can be reduced. The described compound can provide foodstuffs an interesting, gustatory and fragrant note.

Abstract: Described are compounds of the general formula A where R2=CH3, C2H5, C3H7 (n, iso) or C4H9 (n, iso, tert) and R2=CH3, C2H5, C3H7 (n, iso) or C4H9 (n, iso, tert) which are especially useful as fragrance or flavor materials. The 3-mercapto-2-alkyl-alkanals of the general formula A in which X—CHO are formed by reaction of the corresponding 2-alkyl-2-alkenals with hydrogen sulfide.

Abstract: There is described 3-mercapto-2-alkyl-alkane-1-ols of the general formula A, wherein R1=CH3, C2H5, C3H7 (n, iso) or C4H9 (n, iso, tert.) and R2=CH3, C2H5, C3H7 (n, iso) or C4H9 (n, iso, tert.), which can be employed as fragrance or organoleptic substances. For production of these compounds, either the corresponding 3-acetylthio-2-alkyl-alkanal or the 3-mercapto-2-alkyl-alkanal can be converted with a reducing agent. Described is also a process for organoleptically enhacing a foodstuff with an alkanol of the general Formula A, wherein an ester of the alkanol is added to the foodstuff and the ester fortified foodstuff is subjected to a process, in which the ester is at least partially converted to the alkanol.