Abstract: A modified thaumatin protein and an antibody thereto are provided. Further, nucleic acid sequences and vectors capable of expressing thaumatin or monellin are provided.

Abstract: The present invention provides new flavor active proteins methods for their manufacture and use. Specifically, the new proteins are modified versions of the thaumatin and monellin proteins. In thaumatin II amino acids in the region of 19 to 26 (amino acids 19-26 of SEQ. ID. NO.2), which appears to be a taste active region, are replaced with other amino acid sequences that may have different or modified taste properties. Most important is the replacement of this region with the sequences for the octapeptide known as “delicious peptide” or “beefy meaty peptide.” In the presence of the salt enhancer, the new protein has a beefy, meaty, brothy impression and mouthfeel. This invention further provides a modified monellin protein, either as A and B chains or as a single joined chain wherein the taste active region is replaced with other amino acid sequences.

Abstract: Flavor active proteins and methods for their manufacture and use are provided. The proteins are modified versions of the thaumatin and monellin proteins. Also provided are the cDNA sequences encoding these modified proteins.

Abstract: Described are flavored calcium supplement compositions, beverage (e.g., coffee, milk, cocoa and citrus/whey protein), foodstuff, chewing gum and oral care (e.g., toothpaste and mouthwash) compositions and articles comprising flavored calcium supplements, foodstuff, beverage, chewing gum and oral care base compositions and intimately admixed therewith an aroma or taste augmenting, enhancing or imparting quantity and concentration of one or more freeze-dried or spray-dried tastand compositions containing tastands produced from Saccharum officinarum leaves (sugarcane leaves) by means of carrying out one or more physical separation unit operations on a plurality of such leaves, macerates thereof or mixtures of leaves and macerates thereof whereby one or more natural food additives, chewing gum additives or oral care additives is separated and isolated from the remainder of the plurality of leaves, macerates thereof or mixtures of leaves end macerates thereof.

Abstract: Described is a process for augmenting, enhancing or imparting an aroma or taste of or to a consumable material which can be: (i) a calcium supplement; (ii) a foodstuff; (iii) a beverage; (iv) a chewing gum; (v) a toothpaste; or (vi) an oral care such as a mouthwash, by adding to the consumable material a tastand composition obtained from Saccharum officinarum leaves (sugarcane leaves) by means of carrying out a sequence of physical separation unit operations on a plurality of such leaves, macerates thereof or mixtures of leaves and macerates thereof, whereby the tastand composition is separated and isolated from the remainder of the plurality of leaves, macerates thereof or mixtures of leaves and macerates thereof; and then spray-drying or freeze-drying the resulting product.

Abstract: Described is the use of a recombinant single-strand monellin taken alone or further together with sclareolide and/or succinic acid for enhancing the alcoholic impact of a fruit liqueur beverage.