Patents by Inventor Johannes KIEFL
Johannes KIEFL has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).
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Publication number: 20240407385Abstract: The present invention relates to a method for producing a plant extract comprising phyllodulcin, a plant extract obtained or obtainable by such a method, a flavouring mixture comprising such a plant extract, a composition comprising such a plant extract, the use of such a plant extract or of such a flavouring mixture and a method for imparting or modifying a sweet taste impression.Type: ApplicationFiled: November 3, 2022Publication date: December 12, 2024Applicant: SYMRISE AGInventors: Johannes KIEFL, Margit LIEBIG, Alexander KINDEL, Jakob Peter LEY, Esther-Corinna SCHWARZE
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Publication number: 20240407414Abstract: The present invention relates to the use of a compound or a mixture of two or more compounds of formula for modulating and/or optimizing the flavor of one or more sweet tasting substance(s), to a composition comprising such a compound or mixture and one or more sweet tasting substance(s) and to a product comprising such a composition. Furthermore, the present invention relates to a method for modulating and/or optimizing the flavor of one or more sweet tasting substance(s), to a method for producing a compound according to the invention and to the use of such a compound as a flavour.Type: ApplicationFiled: October 18, 2022Publication date: December 12, 2024Applicant: SYMRISE AGInventors: Yijun ZHOU, Kai LAMOTTKE, Wei JIANBING, Johannes KIEFL, Jakob Peter LEY, Margit LIEBIG, Bastian ZIRPEL, Lukas SANDFORTH
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Publication number: 20240245085Abstract: The present invention relates to flavoring compositions comprising eriocitrin, eriodictyol-7-O-glucoside and eriodictyol for taste improvement. Furthermore, the present invention relates to a method to produce such flavoring compositions as well as their use for taste improvement as well as a method for improving taste characteristics in a preparation.Type: ApplicationFiled: August 9, 2022Publication date: July 25, 2024Inventors: Johannes KIEFL, Margit LIEBIG, Christoph HARMS, Rebecca WIEBUSCH, Tom SOMERS, Jakob Peter LEY
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Patent number: 11937622Abstract: The present invention relates primarily to a method for obtaining a volatile fraction from a juice and/or an alcohol-containing beverage, comprising or consisting of the following steps: (a) distilling a mixture of substances from the juice and/or the alcohol-containing beverage, wherein the distillation is performed by a spinning cone column; (b) contacting the mixture of substances from step (a) with a sorbent to obtain a loaded sorbent; and (c) contacting the loaded sorbent from step (b) with a liquid desorbent to obtain the volatile fraction, wherein desired ingredients of the volatile fraction are concentrated as compared to the juice and/or alcohol-containing beverage such that an addition of 0.1% by mass or less of the volatile fraction to any food preparation produces a perceptible odor impression and/or taste impression in a test subject.Type: GrantFiled: August 17, 2018Date of Patent: March 26, 2024Assignee: SYMRISE AGInventors: Johannes Kiefl, Dominik Winkler, Stefan Brennecke, Jens Michael Hilmer, Alexander Kindel
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Patent number: 11925194Abstract: The present invention is on the field of antimicrobial active substances. In addition to novel uses of distinct antimicrobial mixtures according to the invention, the present invention also relates to preparations containing such mixtures, particularly preparations serving for nutrition or pleasure or pharmaceutical preparations, as well as methods for preparing such preparations and methods for antimicrobial treatment of preparations serving for nutrition or pleasure or pharmaceutical preparations.Type: GrantFiled: November 14, 2017Date of Patent: March 12, 2024Assignee: SYMRISE AGInventors: Kathrin Langer, Margit Liebig, Johannes Kiefl
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Publication number: 20230263202Abstract: The present invention relates to a process for producing an ethanol-free vanilla extract, and an ethanol-free vanilla extract obtainable by the process according to the invention. In particular, the present invention relates to an ethanol-free vanilla extract comprising at most 100 mg/kg ethanol, the use of this ethanol-free vanilla extract and products comprising the ethanol-free vanilla extract. The focus of the present invention is in particular to provide an ethanol-free vanilla extract which contains only traces of ethanol naturally contained in fermented vanilla beans and is produced without the use of ethanol.Type: ApplicationFiled: April 28, 2023Publication date: August 24, 2023Inventors: Johannes Kiefl, Stefan Brennecke, Martin Heinemeyer, Dominik Winkler
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Patent number: 11672266Abstract: The present invention relates to a process for producing an ethanol-free vanilla extract, and an ethanol-free vanilla extract obtainable by the process according to the invention. In particular, the present invention relates to an ethanol-free vanilla extract comprising at most 100 mg/kg ethanol, the use of this ethanol-free vanilla extract and products comprising the ethanol-free vanilla extract. The focus of the present invention is in particular to provide an ethanol-free vanilla extract which contains only traces of ethanol naturally contained in fermented vanilla beans and is produced without the use of ethanol.Type: GrantFiled: March 13, 2018Date of Patent: June 13, 2023Assignee: SYMRISE AGInventors: Johannes Kiefl, Stefan Brennecke, Martin Heinemeyer, Dominik Winkler
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Publication number: 20220117271Abstract: The present invention relates primarily to a method for obtaining a volatile fraction from a juice and/or an alcohol-containing beverage, comprising or consisting of the following steps: (a) distilling a mixture of substances from the juice and/or the alcohol-containing beverage, wherein the distillation is performed by a spinning cone column; (b) contacting the mixture of substances from step (a) with a sorbent to obtain a loaded sorbent; and (c) contacting the loaded sorbent from step (b) with a liquid desorbent to obtain the volatile fraction, wherein desired ingredients of the volatile fraction are concentrated as compared to the juice and/or alcohol-containing beverage such that an addition of 0.1% by mass or less of the volatile fraction to any food preparation produces a perceptible odor impression and/or taste impression in a test subject.Type: ApplicationFiled: August 17, 2018Publication date: April 21, 2022Inventors: Johannes KIEFL, Dominik WINKLER, Stefan BRENNECKE, Jens Michael HILMER, Alexander KINDEL
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Publication number: 20210378275Abstract: The present invention relates to a process for preparing of a food concentrate in which an aqueous starting solution from a foodstuff is concentrated by osmosis with a semi-permeable biomimetic membrane. In addition, the present invention relates to a food concentrate which can be produced by the process according to the invention, a food concentrate which is free of disturbing aroma components with an OAV (odour activity value)?1 and which does not contain any solvent additives. Furthermore, the present invention relates to the use of the food concentrates and products comprising the food concentrate according to the invention.Type: ApplicationFiled: November 9, 2017Publication date: December 9, 2021Inventors: Johannes Kiefl, Claudia Utermöhle, Stefan Brennecke
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Publication number: 20210127719Abstract: The present invention relates to an aroma mixture or a foodstuff comprising an ionone or a related compound as well as an alkylated 1,4-pyrazine. Hereby, the unpleasant taste and odor of biogenic amines can be reduced.Type: ApplicationFiled: December 20, 2016Publication date: May 6, 2021Inventors: Johannes Kiefl, Uwe Schaefer, Birgit Kohlenberg, Thomas Henze, Stephanie Korte
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Publication number: 20210022381Abstract: The present invention relates to a process for producing an ethanol-free vanilla extract, and an ethanol-free vanilla extract obtainable by the process according to the invention. In particular, the present invention relates to an ethanol-free vanilla extract comprising at most 100 mg/kg ethanol, the use of this ethanol-free vanilla extract and products comprising the ethanol-free vanilla extract. The focus of the present invention is in particular to provide an ethanol-free vanilla extract which contains only traces of ethanol naturally contained in fermented vanilla beans and is produced without the use of ethanol.Type: ApplicationFiled: March 13, 2018Publication date: January 28, 2021Inventors: Johannes Kiefl, Stefan Brennecke, Martin Heinemeyer, Dominik Winkler
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Publication number: 20200397026Abstract: The present invention is on the field of antimicrobial active substances. In addition to novel uses of distinct antimicrobial mixtures according to the invention, the present invention also relates to preparations containing such mixtures, particularly preparations serving for nutrition or pleasure or pharmaceutical preparations, as well as methods for preparing such preparations and methods for antimicrobial treatment of preparations serving for nutrition or pleasure or pharmaceutical preparations.Type: ApplicationFiled: November 14, 2017Publication date: December 24, 2020Inventors: Kathrin LANGER, Margit LIEBIG, Johannes KIEFL
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Patent number: 10765134Abstract: The invention relates to a foodstuff, containing: a) juice, pith, flesh, skins; or other constituents of at least one citrus fruit, b) at least one 4-hydroxyflavanone of the formula (I), in which R1 represents hydrogen or a hydroxy group a or methoxy group and the carbon atom at the position (C2) designated by * is present in a (2S) or a (2R) configuration or in any mixture of the two configurations, and also, if applicable, c) further flavorings or flavoring preparations, with the proviso that the constituent (b) is present in a sufficient quantity to improve the acidic and/or bitter taste of the constituent (a).Type: GrantFiled: September 1, 2015Date of Patent: September 8, 2020Assignee: SYMRISE AGInventors: Johannes Kiefl, Susanne Paetz, Jakob Ley, Gerhard Krammer, Thomas Riess, Kathrin Langer, Günter Kindel, Morine Verwohlt
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Publication number: 20190289886Abstract: Proposed are mixtures of substances containing (a) phloretin, (b) naringenin, (c) at least one further sweet substance other than phloretin and naringenin, and optionally (d) at least one flavoring substance.Type: ApplicationFiled: December 1, 2015Publication date: September 26, 2019Inventors: Johannes KIEFL, Susanne PAETZ, Jakob LEY, Gerhard KRAMMER, Thomas RIESS, Kathrin LANGER, Günter KINDEL, Morine VERWOHLT, Torsten GEISSLER, Egon GROSS
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Publication number: 20190021378Abstract: The invention relates to a foodstuff, containing: a) juice, pith, flesh, skins; or other constituents of at least one citrus fruit, b) at least one 4-hydroxyflavanone of the formula (I), in which R1 represents hydrogen or a hydroxy group a or methoxy group and the carbon atom at the position (C2) designated by * is present in a (2S) or a (2R) configuration or in any mixture of the two configurations, and also, if applicable, c) further flavorings or flavoring preparations, with the proviso that the constituent (b) is present in a sufficient quantity to improve the acidic and/or bitter taste of the constituent (a).Type: ApplicationFiled: September 1, 2015Publication date: January 24, 2019Applicant: Symrise AGInventors: Johannes KIEFL, Susanne Paetz, Jakob Ley, Gerhard Krammer, Thomas Riess, Kathrin Langer, Gunter Kindel, Morine Verqohlt
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Publication number: 20180360086Abstract: Suggested is a food product comprising (a) juice, marrow, flesh or peels or other components of at least one citrus fruit, (b) at least one neoflavonoid as well as optionally (c) further flavoring agents or flavor preparations, providing that the component (b) is present in a sufficient amount to improve the sour and/or bitter taste of the component (a).Type: ApplicationFiled: November 14, 2015Publication date: December 20, 2018Inventors: Johannes KIEFL, Susanne PAETZ, Jakob LEY, Michael BACKES, Joachim HANS