Patents by Inventor Thomas Riess

Thomas Riess 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).

  • Patent number: 11535584
    Abstract: Compounds of formula (I) and novel uses of compounds of formula (I), such as for flavour compositions. New preparations and new methods using compounds of formula (I).
    Type: Grant
    Filed: October 22, 2020
    Date of Patent: December 27, 2022
    Assignee: SYMRISE AG
    Inventors: Michael Backes, Jakob Peter Ley, Andreas Degenhardt, Susanne Paetz, Katharina Reichelt, Thomas Riess, Bettina Klose, Fabia Hentschel
  • Publication number: 20220346419
    Abstract: The present invention primarily relates to a mixture comprising or consisting of components a), b) and c), and optionally component d), wherein component a) is at least one rare sugar, component b) is at least one taste modifying compound, component c) is at least one natural sweet tasting compound, and component d) is at least one natural caloric sweet-tasting carbohydrate and/or at least one non-caloric sweet tasting sugar alcohol.
    Type: Application
    Filed: January 14, 2020
    Publication date: November 3, 2022
    Inventors: Thomas RIESS, Gerhard KRAMMER, Jakob Peter LEY, Katharina REICHELT, Susanne PAETZ, Tom SOMERS
  • Publication number: 20220046969
    Abstract: The present invention primarily relates to a mixture comprising or consisting of a) D-allulose and b) a taste modifying compound selected from the group consisting of hesperetin, hersperetindihydrochalcone, phloretin, glycosylated rubusosides, balansines, phyllodulcin, eriodictyol, homoeriodictyol, matairesinol, and mixtures thereof. A further aspect of the present invention relates to a food or beverage product comprising a mixture according to the present invention.
    Type: Application
    Filed: February 20, 2020
    Publication date: February 17, 2022
    Inventors: Deborah KENNISON, Melanie CROCE, Thomas RIESS, Gerhard KRAMMER, Jakob Peter LEY, Katharina REICHELT, Susanne PAETZ, Tom SOMERS, Morine VERWOHLT
  • Publication number: 20210040028
    Abstract: Compounds of formula (I) and novel uses of compounds of formula (I), such as for flavour compositions. New preparations and new methods using compounds of formula (I).
    Type: Application
    Filed: October 22, 2020
    Publication date: February 11, 2021
    Inventors: Michael Backes, Jakob Peter Ley, Andreas Degenhardt, Susanne Paetz, Katharina Reichelt, Thomas Riess, Bettina Klose, Fabia Hentschel
  • Patent number: 10869493
    Abstract: A flavoring mixture, comprising (i) one or more sweet-tasting substances, selected from the group of naturally occurring sweet-tasting substances and the physiologically compatible salts thereof without phyllodulcin and the physiologically compatible salts thereof, and (ii) phyllodulcin and/or one or more of the physiologically compatible salts thereof, wherein the ratio of the sucrose equivalence of the concentration of the substance or substances of group (i) to the sucrose equivalence of the concentration of the substance or substances of group (i) is ?2.
    Type: Grant
    Filed: March 11, 2020
    Date of Patent: December 22, 2020
    Assignee: SYMRISE AG
    Inventors: Katharina Reichelt, Jakob Peter Ley, Petra Hoffmann-Lücke, Maria Blings, Susanne Paetz, Thomas Riess
  • Publication number: 20200367542
    Abstract: Suggested is an aroma composition comprising (a) hesperetin dihydrochalcone or a salt thereof, and (b) high fructose corn syrup (HFCS), providing a high degree of sweetness, but low caloric input.
    Type: Application
    Filed: October 23, 2017
    Publication date: November 26, 2020
    Inventors: Fabia HENTSCHEL, Jakob LEY, Thomas RIESS, Susanne PAETZ, Jens FAHLE, Katja OBST
  • Patent number: 10765134
    Abstract: 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: Grant
    Filed: September 1, 2015
    Date of Patent: September 8, 2020
    Assignee: SYMRISE AG
    Inventors: Johannes Kiefl, Susanne Paetz, Jakob Ley, Gerhard Krammer, Thomas Riess, Kathrin Langer, Günter Kindel, Morine Verwohlt
  • Patent number: 10702484
    Abstract: The present invention concerns the use of 3-(3-Hydroxy-4-methoxy-phenyl)-1-(2,4,6-trihydroxyphenyl)propan-1-one for masking, reducing or suppressing an unpleasant taste impression, preferably bitter, sour and/or astringent taste impression of unpleasant-tasting substances or mixture of substances, preferably bitter-, sour-, and/or astringent-tasting substances or mixtures of substances, and in particular the bitter taste impression of bitter-tasting substances, and/or modulating the taste impressions selected from the group consisting of cooling, umami, fruity and spicy notes of cooling-, umami-, fruity- or spicy-tasting substances or mixture of substances, and simultaneously intensifying the sweet-taste impression of sweet-tasting substances or mixtures of substances or both sweet- and bitter-tasting tasting substances or mixture of substances.
    Type: Grant
    Filed: April 28, 2016
    Date of Patent: July 7, 2020
    Assignee: SYMRISE AG
    Inventors: Gerhard Krammer, Jakob Ley, Fabia Hentschel, Susanne Paetz, Thomas Riess, Michael Backes
  • Publication number: 20200205445
    Abstract: A flavoring mixture, comprising (i) one or more sweet-tasting substances, selected from the group of naturally occurring sweet-tasting substances and the physiologically compatible salts thereof without phyllodulcin and the physiologically compatible salts thereof, and (ii) phyllodulcin and/or one or more of the physiologically compatible salts thereof, wherein the ratio of the sucrose equivalence of the concentration of the substance or substances of group (i) to the sucrose equivalence of the concentration of the substance or substances of group (i) is ?2.
    Type: Application
    Filed: March 11, 2020
    Publication date: July 2, 2020
    Inventors: Katharina REICHELT, Jakob Peter Ley, Petra Hoffmann-Lücke, Maria Blings, Susanne Paetz, Thomas Riess
  • Patent number: 10624372
    Abstract: A flavoring mixture, comprising (i) one or more sweet-tasting substances, selected from the group of naturally occurring sweet-tasting substances and the physiologically compatible salts thereof without phyllodulcin and the physiologically compatible salts thereof, and (ii) phyllodulcin and/or one or more of the physiologically compatible salts thereof, wherein the ratio of the sucrose equivalence of the concentration of the substance or substances of group (i) to the sucrose equivalence of the concentration of the substance or substances of group (i) is ?2.
    Type: Grant
    Filed: August 30, 2010
    Date of Patent: April 21, 2020
    Assignee: SYMRISE AG
    Inventors: Katharina Reichelt, Jakob Peter Ley, Petra Hoffmann-Lücke, Maria Blings, Susanne Paetz, Thomas Riess
  • Patent number: 10538548
    Abstract: The invention relates to novel substance mixtures which can be used as aroma compositions to enhance the sweet taste of oral preparations.
    Type: Grant
    Filed: June 11, 2015
    Date of Patent: January 21, 2020
    Assignee: SYMRISE AG
    Inventors: Gerhard Krammer, Christoph Sabater, Thomas Riess, Jakob Ley, Thorsten Geiβler
  • Publication number: 20190343777
    Abstract: The present invention concerns the use of 3-(3-Hydroxy-4-methoxy-phenyl)-1-(2,4,6-trihydroxyphenyl)propan-1-one for masking, reducing or suppressing an unpleasant taste impression, preferably bitter, sour and/or astringent taste impression of unpleasant-tasting substances or mixture of substances, preferably bitter-, sour-, and/or astringent-tasting substances or mixtures of substances, and in particular the bitter taste impression of bitter-tasting substances, and/or modulating the taste impressions selected from the group consisting of cooling, umami, fruity and spicy notes of cooling-, umami-, fruity- or spicy-tasting substances or mixture of substances, and simultaneously intensifying the sweet-taste impression of sweet-tasting substances or mixtures of substances or both sweet- and bitter-tasting tasting substances or mixture of substances.
    Type: Application
    Filed: April 28, 2016
    Publication date: November 14, 2019
    Inventors: Gerhard KRAMMER, Jakob LEY, Fabia HENTSCHEL, Susanne PAETZ, Thomas RIESS, Michael BACKES
  • Publication number: 20190289886
    Abstract: 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: Application
    Filed: December 1, 2015
    Publication date: September 26, 2019
    Inventors: Johannes KIEFL, Susanne PAETZ, Jakob LEY, Gerhard KRAMMER, Thomas RIESS, Kathrin LANGER, Günter KINDEL, Morine VERWOHLT, Torsten GEISSLER, Egon GROSS
  • Publication number: 20190276386
    Abstract: Compounds of formula (I) and novel uses of compounds of formula (I), such as for flavour compositions. New preparations and new methods using compounds of formula (I).
    Type: Application
    Filed: April 14, 2015
    Publication date: September 12, 2019
    Inventors: Michael BACKES, Jakob Peter LEY, Andreas DEGENHARDT, Susanne PAETZ, Katharina REICHELT, Thomas RIESS, Bettina KLOSE, Fabia HENTSCHEL
  • Patent number: 10251409
    Abstract: Suggested is a mixture of matter, comprising: (a) steviol glycosides, (b) starch degradation products and (c) one or more phenolic sweetness-enhancing aroma substances selected from the group formed by hesperetin, phloretin, 1-(2,4-dihydroxyphenyl)-3-(3-hydroxy-4-methoxyphenyl)propan-1-one, 7,3-dihydroxy-4?-methoxyflavan and 5-hydroxy-4-(4-hydroxy-3-methoxyphenyl)-7-methoxy-2-chromanone. On condition that components (a+b) and (c) are present in a ratio by weight of from 1.99 to 99:1.
    Type: Grant
    Filed: October 26, 2014
    Date of Patent: April 9, 2019
    Assignee: SYMRISE AG
    Inventors: Uwe Schafer, Gerhard Krammer, Gerald Glaubitz, Thomas Riess, Jakob Ley, Susanne Paetz
  • Publication number: 20190021378
    Abstract: 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: Application
    Filed: September 1, 2015
    Publication date: January 24, 2019
    Applicant: Symrise AG
    Inventors: Johannes KIEFL, Susanne Paetz, Jakob Ley, Gerhard Krammer, Thomas Riess, Kathrin Langer, Gunter Kindel, Morine Verqohlt
  • Patent number: 10165791
    Abstract: The invention relates to the use of rubusoside and certain mixtures containing rubusoside, preferably the use of certain rubusoside-containing mixtures, in particular Rubus suavissimus extracts, for masking, reducing or suppressing a bitter, sour and/or astringent taste impression. The invention further relates to orally consumable preparations, comprising at least one bitter, sour and/or astringent-tasting substance and rubusoside or certain rubusoside-containing mixtures, preferably certain Rubus suavissimus extracts, a corresponding method of producing said preparations and a method for reducing or suppressing the bitter, sour and/or astringent effect of a bitter, sour and/or astringent-tasting substance. The invention further relates to certain flavoring compositions that are particularly effective for masking, reducing or suppressing a bitter, sour and/or astringent taste impression.
    Type: Grant
    Filed: November 16, 2017
    Date of Patent: January 1, 2019
    Assignee: Symrise AG
    Inventors: Jakob Peter Ley, Katharina Reichelt, Thomas Riess, Kathrin Langer, Susanne Paetz
  • Publication number: 20180070620
    Abstract: The invention relates to the use of rubusoside and certain mixtures containing rubusoside, preferably the use of certain rubusoside-containing mixtures, in particular Rubus suavissimus extracts, for masking, reducing or suppressing a bitter, sour and/or astringent taste impression. The invention further relates to orally consumable preparations, comprising at least one bitter, sour and/or astringent-tasting substance and rubusoside or certain rubusoside-containing mixtures, preferably certain Rubus suavissimus extracts, a corresponding method of producing said preparations and a method for reducing or suppressing the bitter, sour and/or astringent effect of a bitter, sour and/or astringent-tasting substance. The invention further relates to certain flavoring compositions that are particularly effective for masking, reducing or suppressing a bitter, sour and/or astringent taste impression.
    Type: Application
    Filed: November 16, 2017
    Publication date: March 15, 2018
    Inventors: Jakob Peter Ley, Katharina Reichelt, Thomas Riess, Kathrin Langer, Susanne Paetz
  • Patent number: 9848624
    Abstract: The invention relates to the use of rubusoside and certain mixtures containing rubusoside, preferably the use of certain rubusoside-containing mixtures, in particular Rubus suavissimus extracts, for masking, reducing or suppressing a bitter, sour and/or astringent taste impression. The invention further relates to orally consumable preparations, comprising at least one bitter, sour and/or astringent-tasting substance and rubusoside or certain rubusoside-containing mixtures, preferably certain Rubus suavissimus extracts, a corresponding method of producing said preparations and a method for reducing or suppressing the bitter, sour and/or astringent effect of a bitter, sour and/or astringent-tasting substance. The invention further relates to certain flavoring compositions that are particularly effective for masking, reducing or suppressing a bitter, sour and/or astringent taste impression.
    Type: Grant
    Filed: June 4, 2014
    Date of Patent: December 26, 2017
    Assignee: Symrise AG
    Inventors: Jakob Peter Ley, Katharina Reichelt, Thomas Riess, Kathrin Langer, Susanne Paetz
  • Publication number: 20170190727
    Abstract: The invention relates to novel substance mixtures which can be used as aroma compositions to enhance the sweet taste of oral preparations.
    Type: Application
    Filed: June 11, 2015
    Publication date: July 6, 2017
    Applicant: Symrise AG
    Inventors: Gerhard Krammer, Christoph SABATER, Thomas RIESS, Jakob LEY, Thorsten GEIßLER