Abstract: The present invention refers to the area of 5-deoxyflavonoids and concerns new and effective antioxidants of natural origin. Said compounds can be added to cosmetic, detergent, agrochemical, beverage or food, and aqueous composition to substantially increase oxidative stability at very low concentrations.

Abstract: Suggested is a method for improving antimicrobial stability of a composition comprising or consisting of glycolipids, said glycolipids being selected from at least one ustilagic acid according to formula (I)-(III) or compounds 1-6.

Abstract: Disclosed is the use of a preservative composition comprising or consisting of glycolipids, said glycolipids being selected from at least one spirostan-3-glycosides according to formula (I), A to D.

Abstract: Suggested is an enzymatic process for preparing hydroxycinnamic acid amides comprising or consisting of the following steps: (i) providing at least one hydroxycinnamic acid ester (component a); (ii) providing at least one amine (component b); (iii) providing at least one source of Pyrobaculum calidifontis VA1 esterase (component c); (iv) providing an aqueous buffer (component d) (v) blending components (a) to (d) to form a reaction mixture; (vi) adjusting the pH to a value above 7; (vii) incubating the reaction mixture at a temperature ranging from about 25 to about 90° C. for preferably at least 5 minutes; and (viii) collecting the hydroxycinnamic acid amides thus obtained from the reaction mixture.

Abstract: Disclosed is a broad variety of triterpene glycosides extracted from Momoridica grosvenori as sweeteners and sweetness enhancers.

Abstract: Suggested are new microbial glycolipids of formula (I), wherein X stands for nitrogen or oxygen; R1 represents hydrogen, —CO-Alkyl, —CO-Aryl, —CO—N-Alkyl, —CO—N-Aryl, SO2-Alkyl, SO2-Aryl, —CO(CH2)n COOH with n=1 to 4, or an amino acid; R2 represents —OH or —O-Glucose; R3 represents hydrogen or —OH; n 1 or 2 has the meaning of a single or double bond.

Abstract: Disclosed is the use of at least one, preferably two, three, four or more compounds according to Formula (I) wherein R1=H or OH R2=H or Apiose R3=H or Rhamnose as sweetener and/or sweetness enhancer and/or masking agent for the unpleasant taste of another sweetener.

Abstract: Disclosed is the use of compounds according to Formula (I) and/or Formula (II) as sweetener and/or sweetness enhancer and/or masking agent for the unpleasant taste of another sweetener.

Abstract: Naturally-derived compounds having various structures elicit the perception of salty taste or enhance the perception of salty taste of a salt. Food products may include such salty compounds, which may be used to reduce the sodium content, while parting a similar level of saltiness.

Abstract: Suggested is an extract of Persea, in particular Persea americana (Avocado) comprising at least 90 wt.-percent avocado polyols and preferably at least 95 wt.-percent avocadene, obtainable or obtained according to the following steps: (a) providing a source of Persea; (b) subjecting said source of Persea to an extraction step using organic solvents to obtain a first extract; (c) subjecting said first extract to saponification to obtain a second extract; (d) adding a source of calcium to said second extract to precipitate calcium soaps; (e) subjecting the product of step (d) to a separation step to obtain a third extract and said precipitated calcium salts; and optionally (f) subjecting said third extract to purification.

Abstract: Suggested are preparations, comprising or consisting of (a) C-methyl flavonoids, a salt of C-methyl flavonoids and/or an extract containing C-methyl flavonoids, and (b) at least one inorganic salt or mineral substance.

Abstract: Suggested are triterpene-glycoside compounds, which are obtainable by the extraction of Gynostemma pentaphyllum which are useful as a sweetener or sweet taste enhancer in preparations and compositions, especially oral edible compositions.

Abstract: What claimed is a method of sweetening or enhancing sweetening effect of a composition that is administered orally to an individual by adding a specific triterpene glycoside obtained from Momordica grosvenorii (Siraitia grosvenori).

Abstract: Naturally-derived compounds having various structures elicit the perception of salty taste, enhance the perception of salty taste of a salt, or act at one or more sodium channels. Food products may include such naturally-derived compounds, which may be used to reduce the sodium content, while imparting a similar level of saltiness.

Abstract: Suggested are compositions comprising natural stilbenes as a sweetener or sweetener enhancer in preparations and compositions, especially oral edible compositions comprising them.

Abstract: Suggested are preparations, comprising or consisting of (a) dehydroabietic acid, a salt of dehydroabietic acid and/or an extract containing dehydroabietic acid, and (b1) at least one sweetener that is different from saccharose and/or (b2) at least one flavonoid and/or (b3) at least one inorganic salt or mineral substance used in foods and/or (b4) at least one alkaloid present in foods and/or (b5) at least one terpene present in foods.

Abstract: What claimed is a method of sweetening or enhancing sweetening effect of a composition that is administered orally to an individual by adding a specific triterpene glycoside obtained from Momordica grosvenorii (Siraitia grosvenori).

Abstract: Suggested are preparations, comprising or consisting of (a) dehydroabietic acid, a salt of dehydroabietic acid and/or an extract containing dehydroabietic acid, and (b1) at least one sweetener that is different from saccharose and/or (b2) at least one flavonoid and/or (b3) at least one inorganic salt or mineral substance used in foods and/or (b4) at least one alkaloid present in foods and/or (b5) at least one terpene present in foods.

Abstract: Suggested are triterpene-glycoside compounds, which are obtainable by the extraction of Momordica grosvenorii (Siraitia grosvenori) which are useful as a sweetener or sweetener enhancer in preparations and compositions, especially oral edible compositions.

Abstract: Naturally-derived compounds having various structures elicit the perception of salty taste, enhance the perception of salty taste of a salt, or act at one or more sodium channels. Food products may include such naturally-derived compounds, which may be used to reduce the sodium content, while imparting a similar level of saltiness.