Reaction Flavor Per Se, Or Containing Reaction Flavor Improver Of Unknown Or Undefined Chemical Constitution Patents (Class 426/533)
  • Patent number: 11096397
    Abstract: A method for highly concentrating aqueous solutions containing thermally sensitive organic constituents and with or without mineral constituents, wherein firstly, a major portion of the water is extracted by membrane filtration from the solution for pre-concentration and is discharged from the process and the solution which is pre-concentrated is then subjected to a freeze concentration procedure, in which, in the form of separated ice crystallisate, further water is extracted from the solution. To promote results, that concentration may be effected in the freeze concentration procedure until a viscosity of the mother solution of at least 0.0002 m2/s is achieved, and in that the separated ice crystallisate from the freeze concentration with the mother solution adhering thereto as a suspension is returned to the membrane filtration upstream of the membrane filtration or after melting of the ice crystallisate.
    Type: Grant
    Filed: August 7, 2017
    Date of Patent: August 24, 2021
    Assignee: GEA Niro PT B.V.
    Inventors: Timo van Beek, Jan A. M. V. van Esch, Reinhard Scholz
  • Patent number: 11096408
    Abstract: The present invention addresses enhancing a taste of common processed food and drink without imparting a foreign taste and without increasing calories or sodium content. In such a case, a substance added to the common processed food and drink is preferably a common foodstuff, and preferably has a high degree of safety. A yeast extract having a peptide content of 5 wt % or more, an RNA content of 5 wt % or more, a free amino acid content of 4 wt % or less, and more preferably having a dietary fiber content of 15 wt % or more is added in an appropriate amount to the common processed food and drink.
    Type: Grant
    Filed: August 21, 2012
    Date of Patent: August 24, 2021
    Assignee: MITSUBISHI CORPORATION LIFE SCIENCES LIMITED
    Inventors: Yoshie Yasumatsu, Hiroko Kodera, Kenichi Ason
  • Patent number: 11033046
    Abstract: The present invention, in an embodiment, is a powder composition that includes 20 to 80 weight % of a triglycerides mixture and 15 to 75 weight % of a salt mixture. The triglyceride mixture, based on a total fatty acid content of the triglycerides mixture, includes: 5% to 55% lauric acid content, 2% to 30% myristic acid content, 6% to 45% palmitic acid content, and 2% to 25% stearic acid content; 15% to 45% oleic acid content, 15% or less linoleic acid content, 10% or less linolenic acid content; and less than 2% of trans fatty acids; wherein, the salt mixture includes at least 90 weight % sodium chloride, based on the total weight of the salt mixture and a remainder includes at least one of sodium citrate, disodium citrate, monosodium tartrate, or disodium tartrate.
    Type: Grant
    Filed: November 19, 2018
    Date of Patent: June 15, 2021
    Assignee: Team Foods Colombia S.A.
    Inventor: Adriana Fernanda Cruz Serna
  • Patent number: 10721942
    Abstract: An oil and fat composition is provided which can reduce cooked odors without using an additive such as emulsifier. The oil and fat composition includes an oil and fat produced by oxidizing a fresh oil and fat so that a difference in anisidine value before and after the oxidation is 0.5 to 350, and an edible oil and fat. An added anisidine value of the oil and fat composition is 0.07 to 350 and is further calculated by the following formula: added anisidine value=(anisidine value after oxidation?anisidine value before oxidation)×[additive amount (wt. %)].
    Type: Grant
    Filed: November 5, 2013
    Date of Patent: July 28, 2020
    Assignee: J-OIL MILLS, INC.
    Inventors: Masahiro Arai, Tsutomu Hanajiri, Yuzo Yamada, Hiroatsu Hagiri
  • Patent number: 10512616
    Abstract: A composition for enhanced bioavailability of curcumin including purified curcuminoid and purified essential oil of turmeric. A method to prepare a composition for enhanced bioavailability of curcumin having purified curcuminoid and purified essential oil of turmeric.
    Type: Grant
    Filed: December 15, 2017
    Date of Patent: December 24, 2019
    Assignee: Arjuna Natural Private Limited
    Inventor: Benny Antony
  • Patent number: 10299999
    Abstract: The invention relates to flavor compositions comprising a mixture of coolant compounds comprising menthol and a menthane carboxamide selected from N-(4-cyanomethylphenyl) p-menthanecarboxamide, 2-isopropyl-5-methyl-N-(2-(pyridin-4-yl)ethyl)cyclohexanecarboxamide, or a mixture of N-(4-cyanomethylphenyl) p-menthanecarboxamide and 2-isopropyl-5-methyl-N-(2-(pyridin-4-yl)ethyl)cyclohexanecarboxamide, wherein the total amount of menthane carboxamide is about 0.1 to 10%.
    Type: Grant
    Filed: July 11, 2016
    Date of Patent: May 28, 2019
    Assignee: Givaudan S.A.
    Inventors: Paul Alexander Talsma, Tracy Bartholomew
  • Patent number: 10162818
    Abstract: A method and apparatus are provided for processing a set of communicated signals associated with a set of muscles, such as the muscles near the larynx of the person, or any other muscles the person use to achieve a desired response. The method includes the steps of attaching a single integrated sensor, for example, near the throat of the person proximate to the larynx and detecting an electrical signal through the sensor. The method further includes the steps of extracting features from the detected electrical signal and continuously transforming them into speech sounds without the need for further modulation. The method also includes comparing the extracted features to a set of prototype features and selecting a prototype feature of the set of prototype features providing a smallest relative difference.
    Type: Grant
    Filed: May 4, 2017
    Date of Patent: December 25, 2018
    Assignee: Ambient Corporation
    Inventors: Michael Callahan, Thomas Coleman
  • Patent number: 9883687
    Abstract: A vegetable food product and a method of making a dehydrated vegetable food product are provided. A quantity of vegetables is cut to a predetermined size. The quantity of cut vegetables is cooked. The quantity of cut vegetables has surface moisture removed. A flavoring material is imparted into the quantity of vegetables. The quantity of cut vegetables is substantially dehydrated, wherein each of the cut vegetables has a jerky-like texture, whereby shearing through the jerky-like texture requires a force of at least 30 N until a 95% strain is achieved utilizing a TA-HD Plus Texture Analyzer Device. The quantity of vegetable may include a quantity of potatoes.
    Type: Grant
    Filed: November 19, 2013
    Date of Patent: February 6, 2018
    Inventor: Douglas M. Gaus
  • Patent number: 9681672
    Abstract: Dry flavor enhancing agent for a cereal product and particularly for baked bakery products including yeast extract and acid fermented flour, dry enhancing agent for cereal products and particularly for baked bakery products including this dry flavor enhancing agent and their use in the preparation of cereal products and particularly doughs and baked products.
    Type: Grant
    Filed: February 9, 2005
    Date of Patent: June 20, 2017
    Assignee: LESAFFRE ET COMPAGNIE
    Inventors: Camille Dupuy, Pascal Lejeune, Jean-Jacques Muchembled
  • Patent number: 9492473
    Abstract: Preparations of glycan therapeutics, pharmaceutical compositions and medical foods thereof, optionally comprising micronutrients, polyphenols, prebiotics, probiotics, or other agents are provided and methods of making same. Also provided are methods of using said glycan therapeutics, e.g. for the modulation of human gastrointestinal microbiota and to treat dysbioses.
    Type: Grant
    Filed: February 5, 2016
    Date of Patent: November 15, 2016
    Assignee: KALEIDO BIOSCIENCES, INC.
    Inventors: Geoffrey A. von Maltzahn, Jared Silverman, Yvonne J. Yamanaka, John Miles Milwid, John M. Geremia
  • Patent number: 9422511
    Abstract: A novel composition useful as a cleaner and/or freshener is provided comprising dilute acetic acid, pure vanilla extract, and optionally a natural scent component. A method of cleaning using the composition and a method of freshening using the composition is also provided.
    Type: Grant
    Filed: October 24, 2014
    Date of Patent: August 23, 2016
    Assignee: Captain and Malinker Incorporated
    Inventor: Margaret Mary McKeown
  • Patent number: 9409121
    Abstract: A solvent for selective absorption of CO2 from the flue gas from a combustion plant is provided. The solvent includes an aqueous solution of a secondary amino acid salt as an active scrubbing substance and an additive, the additive including a primary amino acid salt. A process for providing an absorption liquid is also provided as well as a process for activating a solvent.
    Type: Grant
    Filed: January 12, 2012
    Date of Patent: August 9, 2016
    Assignee: SIEMENS AKTIENGESELLSCHAFT
    Inventors: Björn Fischer, Ralph Joh, Ingo Schillgalies, Rüdiger Schneider
  • Patent number: 9084435
    Abstract: The present invention provides a natural yeast extract having a high-impact first taste by containing glutamic acid in a large amount. Further, the present invention provides a yeast extract having strong umami by containing 5?-guanylic acid or 5?-inosinic acid in a large amount. In addition, the present invention provides a yeast mutant accumulating glutamic acid, glutamine, and ribonucleic acid in a large amount for obtaining the yeast extract. A yeast mutant inducing a natural mutation to which organic acid-tolerance or organic acid analogue-tolerance is imparted accumulates free glutamic acid and glutamine in such a significant amount as a total amount of 10% by weight or more in a cell, and further accumulates ribonucleic acid in an amount of 5% by weight or more. A yeast extract produced using the above yeast mutant contains L-glutamic acid in an amount of 20% by weight or more, and further contains 5?-IG in an amount of 3% by weight or more.
    Type: Grant
    Filed: March 26, 2009
    Date of Patent: July 21, 2015
    Assignee: KOHJIN CO., LTD.
    Inventors: Ryo Iwakiri, Hirokazu Maekawa, Naohisa Masuo, Shogo Furue, Hiroko Kodera, Setsuko Hirakura, Masahiro Nishida, Masanori Uchida, Sakiko Ikeda
  • Patent number: 8945651
    Abstract: The present invention relates to a process of producing Maillard flavor preparation, such as process flavors, comprising heating a combination of a carbohydrate source and a nitrogen source in a continuous liquid phase containing at least 10 wt % of an ?-hydroxycarboxylic acid component selected from the group of ?-hydroxycarboxylic acids according to the following formula (I): R1—CR2(OH)—COOH salts of these acids and combinations thereof. It was found that the flavor preparations so obtained exhibit unique flavor profiles, making them particularly suitable for use in foodstuffs, beverages, pharmaceutics, tobacco products and oral care products.
    Type: Grant
    Filed: April 6, 2005
    Date of Patent: February 3, 2015
    Assignee: Givaudan Nederland Services B.V.
    Inventors: Jan Visser, Harry Renes, Chris Winkel, Caroline de Lamarliere
  • Patent number: 8920862
    Abstract: The invention provides methods for making Maillard flavor compositions in a structured lipid phase using Maillard reactants, e.g., reducing sugars and amino groups. The structured lipid phase comprises from about 0.3% to about 95% aqueous solvent and from about 5% to about 99.7% lipid plus emulsifier. The compositions are useful for enhancing the palatability of foods, dietary supplements, medicaments, and the like.
    Type: Grant
    Filed: June 22, 2009
    Date of Patent: December 30, 2014
    Assignee: Nestec SA
    Inventors: Laurent Sagalowicz, Tomas Davidek, Florian Viton, Haiqing Yu, Martin Leser
  • Publication number: 20140272006
    Abstract: A method of making a flavored beverage includes combining water and a plurality of flavor compounds in an amount sufficient to impart the flavor of a wine, a whiskey or a beer. A kit for making a flavored beverage can include a plurality of flavor compounds, a quantity of yeast, a quantity of sugar and a container.
    Type: Application
    Filed: March 13, 2014
    Publication date: September 18, 2014
    Applicant: Altria Client Services Inc.
    Inventors: Christian Schuh, Jason Flora, Gerd Kobal, Georgios D. Karles
  • Patent number: 8715461
    Abstract: A system and method for preparation of meat flavorants, and flavorants, having increased flavor and aromatic intensity and which more closely resemble the natural flavor and aroma of cooked meat. Preheated edible, food grade oils and fats are exposed to temperatures between 290° C. and 475° C. under vacuum, in the presence of oxygen. The developing flavor vapors are immediately and completely removed from the heated oils and fats. The mixture of air-purge/flavor-vapor is immediately carried away from the heat transfer surface of the edible oil or fat. An evaporator, preferably a spinning disc, spinning band or thin film evaporator, without a condenser is used as process equipment. The air-purged flavor-vapors are diffused and absorbed in an absorption device into suitable food-grade liquids.
    Type: Grant
    Filed: January 23, 2012
    Date of Patent: May 6, 2014
    Assignee: Activ International, Inc.
    Inventors: Jurgen D. Scheide, John M. Stefanicha
  • Publication number: 20140099391
    Abstract: Provides is a salivation cocktail that comprises a food acid and a tingling sensate. The combination of a food acid and a tingling sensate has been found to synergistically increase salivation.
    Type: Application
    Filed: April 3, 2013
    Publication date: April 10, 2014
    Applicant: Takasago International Corp. (USA)
    Inventor: Takasago International Corp. (USA)
  • Publication number: 20130323388
    Abstract: The invention relates to flavour compositions comprising a mixture of coolant compounds comprising menthol and a menthane carboxamide selected from N-(4-cyanomethylphenyl) p-menthanecarboxamide, 2-isopropyl-5-methyl-N-(2-(pyridin-4-yl)ethyl)cyclohexanecarboxamide, or a mixture of N-(4-cyanomethylphenyl) p-menthanecarboxamide and 2-isopropyl-5-methyl-N-(2-(pyridin-4-yl)ethyl)cyclohexanecarboxamide, wherein the total amount of menthane carboxamide is about 0.1 to 10%.
    Type: Application
    Filed: February 23, 2012
    Publication date: December 5, 2013
    Applicant: GIVAUDAN S.A.
    Inventors: Paul Alexander Talsma, Tracy Bartholomew
  • Publication number: 20130295259
    Abstract: Food or beverages prepared using 1,3-propanediol have shown to have modified flavor profiles, including modified flavor release, relative to an otherwise identical food product or beverage that does not include 1,3-propanediol. Inclusion of 1,3-propanediol uniquely modifies the flavor profile of these products or food ingredients in these products even when 1,3-propanediol is included in such low amounts that it does not itself contribute flavor to the product. 1,3-propanediol may be included in the food or beverage products to effect this modified flavor release, such as about 0.1 to about 2 weight percent, or in specific ratios relative to one or more flavor compounds in the product.
    Type: Application
    Filed: March 8, 2013
    Publication date: November 7, 2013
    Inventors: Lisa Ann Dierbach, Deborah D. Barber, Hui-Chen Li, John B. Topinka, Bary Lyn Zeller, Ryan Michael High
  • Publication number: 20130287893
    Abstract: Provided is a hydrolyzed pea protein based fermentation process employing Lactobacillus spec, the formed ingredient, food products comprising said ingredient and a method of enhancing the salty taste of food products.
    Type: Application
    Filed: July 1, 2013
    Publication date: October 31, 2013
    Inventors: Tarun Bhowmik, Christopher Todd Mons, Stefka Ivanova Myaka
  • Publication number: 20130260000
    Abstract: A concentrated flavour base product, prepared by carrying out a thermal reaction between a tonality delivering ingredient and at least one thermal reaction precursor, and a method for preparing a culinary flavouring product from ingredients including a tonality delivering ingredient and other ingredients, comprising reacting the tonality delivering ingredient with at least one thermal reaction precursor to obtain an intermediate product and processing the intermediate product with the other ingredients to obtain the final culinary flavouring product.
    Type: Application
    Filed: December 12, 2011
    Publication date: October 3, 2013
    Inventors: Rebecca Lian Hwee Peng, Lan Qin, Helge Ulmer
  • Patent number: 8507027
    Abstract: The present invention relates to a method for enhancing salty taste-like taste of food and drink, as well as providing a seasoning composition and a salty taste-like taste enhancer to be provided to the method. The present invention provides a seasoning composition including a 5?-ribonucleotide and a branched-chain amino acid; the seasoning composition and the salty taste-like taste enhancer containing 0.45 to 81 parts by weight of the branched-chain amino acid relative to 100 parts by weight of the 5?-ribonucleotide; and a method for enhancing salty taste-like taste of food and drink containing 2 to 90 parts by weight of the 5?-ribonucleotide and 0.05 to 9 parts by weight of the branched-chain amino acid.
    Type: Grant
    Filed: March 26, 2008
    Date of Patent: August 13, 2013
    Assignee: Japan Tobacco Inc.
    Inventors: Junko Tanizawa, Yoshiya Fushimi
  • Patent number: 8486473
    Abstract: A process for improving phosphatation clarification of sugars can include adding to a sugar liquor a composition having at least one particulate sulfur reagent and at least one or more other particulate solids selected from, a particulate phosphorous reagent, a particulate carbonaceous reagent, a particulate aluminum reagent, a particulate filter aid, and a particulate ammonium reagent. The composition can be added to the phosphatation chemical reaction tank or prior to the phosphatation chemical reaction tank. Phosphatation chemicals, for example polymer decolorant, phosphoric acid, lime and a flocculent, can be added into the process at least five minutes after adding the composition. In using the process, the amount of phosphatation chemicals added is less than the amount of phosphatation chemicals required in the absence of addition of the composition or the purity of the sugar is improved as measured by one or more of color, turbidity and ash.
    Type: Grant
    Filed: November 9, 2010
    Date of Patent: July 16, 2013
    Assignee: Carbo-UA Limited
    Inventors: Emmanuel M. Sarir, James Bushong
  • Patent number: 8486474
    Abstract: This invention relates to compositions and processes for improving the carbonatation clarification of sugar liquors and syrups. The improved processes involve adding compositions to a sugar liquor directly in the carbonated liquor holding tank (after the final carbonatation saturator), upstream of the carbonated liquor holding tank but downstream of the final stage Carbonatation saturator, before filtration of the carbonated liquor, or at any stage in the sugar purification process. The compositions provided in this invention are mixed intimately into the sugar liquors or syrups, and allowed sufficient time to react to impart an improvement in the clarified liquor obtained therefrom. Compositions can include combinations of one or more of a particulate sulfur reagent, particulate phosphorous reagent, particulate aluminum reagent, silica reagent, particulate carbonaceous reagent, particulate filter aid, a polymer decolorant, and particulate ammonium reagent.
    Type: Grant
    Filed: November 9, 2010
    Date of Patent: July 16, 2013
    Assignee: Carbo-UA Limited
    Inventors: Emmanuel M. Sarir, James Bushong
  • Patent number: 8404296
    Abstract: A system and method for preparation of meat flavorants, and flavorants, having increased flavor and aromatic intensity and which more closely resemble the natural flavor and aroma of cooked meat. Preheated edible, food grade oils and fats are exposed to temperatures between 290° C. and 475° C. under vacuum, in the presence of oxygen. The developing flavor vapors are immediately and completely removed from the heated oils and fats. The mixture of air-purge/flavor-vapor is immediately carried away from the heat transfer surface of the edible oil or fat. An evaporator, preferably a spinning disc, spinning band or thin film evaporator, without a condenser is used as process equipment. The air-purged flavor-vapors are diffused and absorbed in an absorption device into suitable food-grade liquids.
    Type: Grant
    Filed: June 27, 2012
    Date of Patent: March 26, 2013
    Assignee: Flavor & Food Ingredients, Inc.
    Inventors: Jurgen D. Scheide, John M. Stefanicha
  • Patent number: 8329238
    Abstract: Novel cooling compositions having a natural status are object of the present invention. These compositions comprise a combination of menthol, together with a nature identical ingredient and at least one natural extract. They can be added to flavoring compositions to impart cooling sensations devoid of mentholic flavoring notes.
    Type: Grant
    Filed: September 20, 2006
    Date of Patent: December 11, 2012
    Assignee: Firmenich SA
    Inventors: Claude Vanrietvelde, Anh Le, Jérôme Barra
  • Patent number: 8309160
    Abstract: A method for modifying the flavor profile of a plant protein preparation, especially a protein preparation from a leguminous plant. The protein preparation is brought into contact with water-soluble carbohydrates in an aqueous solution before being added to a food product, the contact advantageously influencing the flavor profile of protein preparations from leguminous plant, so that the preparations can be used in foodstuffs without essentially changing the flavor thereof.
    Type: Grant
    Filed: January 22, 2008
    Date of Patent: November 13, 2012
    Assignee: Fraunhofer-Gesellschaft zur Förderung der Angewandten Forschung e.V.
    Inventors: Klaus Müller, Peter Eisner, Michael Schott, Jürgen Bez, Stefanie Bader, Katrin Hasenkopf, Michael Frankl
  • Publication number: 20120251465
    Abstract: The present invention has discovered that flavone glycosides represented by Formula I set forth below have unexpected and advantageous flavor enhancement and modification properties: wherein R1 is selected from the group consisting of H and CH3, R2 is selected from the group consisting of H and OH, and R3 is a 7-O-glycoside. Thus, the flavone glycosides of the present invention can be used to enhance or modify the flavor of orally consumable compositions, such as foodstuff, chewing gums, dental and oral hygiene products, and medicinal products.
    Type: Application
    Filed: April 1, 2011
    Publication date: October 4, 2012
    Inventors: Kathryn Bardsley, Bryan Scott Delchamps, Zhihua Liu, Neelima Mannava, Hou Wu
  • Patent number: 8263160
    Abstract: A system and method for preparation of meat flavorants, and flavorants, having increased flavor and aromatic intensity and which more closely resemble the natural flavor and aroma of cooked meat. Preheated edible, food grade oils and fats are exposed to temperatures between 290° C. and 475° C. under vacuum, in the presence of oxygen. The developing flavor vapors are immediately and completely removed from the heated oils and fats. The mixture of air-purge/flavor-vapor is immediately carried away from the heat transfer surface of the edible oil or fat. An evaporator, preferably a spinning disc, spinning band or thin film evaporator, without a condenser is used as process equipment. The air-purged flavor-vapors are diffused and absorbed in an absorption device into suitable food-grade liquids.
    Type: Grant
    Filed: June 1, 2011
    Date of Patent: September 11, 2012
    Assignee: Flavor & Food Ingredients, Inc.
    Inventors: Jurgen D. Scheide, John M. Stefanicha
  • Publication number: 20120141643
    Abstract: The invention concerns a flavour active composition obtainable by a multi-step reaction comprising a first reaction between an amino compound and a carbonyl compound to obtain a first intermediate reaction mixture, a second reaction with a second amino compound alone or in combination with a carbonyl compound to obtain a second intermediate reaction mixture, further separate reactions with another amino compound alone or in combination with a carbonyl compound to obtain further intermediate reaction mixture, further separate reactions with compounds from other chemical classes such as alcohols, phenolic compounds, epoxydes or organic acids and combinations thereof leading to suitable intermediates, a last reaction comprising a mixture of all the preceding intermediate mixtures alone or in combination with amino and/or carbonyl compounds to obtain the final flavour composition.
    Type: Application
    Filed: July 7, 2010
    Publication date: June 7, 2012
    Applicant: NESTEC S.A.
    Inventors: Tomas Davidek, Imre Blank, Thomas Hofmann, Peter Schieberle
  • Publication number: 20120093978
    Abstract: The aim of the present invention is to prevent that food products, which have a decreased concentration of salt, which can be considered to be unhealthy when consumed in large amounts, from having negative taste attributes. The present invention provides such food products containing two sections, wherein the two sections are visually the same, and wherein the two sections contain a salty tastant at different concentrations in the two sections.
    Type: Application
    Filed: June 16, 2010
    Publication date: April 19, 2012
    Inventors: Garmt Bernard Dijksterhuis, Elodie Le Berre, Andrew Thomas Woods
  • Patent number: 8147892
    Abstract: The invention relates to gamma-glutamyl and beta-asparagyl peptide compounds of formula (I) that provide a kokumi flavor to consumables and flavor compositions, and to consumables and flavor compositions comprising such compounds. Enzymatic methods to prepare the compounds are provided.
    Type: Grant
    Filed: October 11, 2006
    Date of Patent: April 3, 2012
    Assignee: Givaudan SA
    Inventors: Thomas Frank Hofmann, Andreas Dunkel
  • Patent number: 8137724
    Abstract: A system and method for preparation of meat flavorants, and flavorants, having increased flavor and aromatic intensity and which more closely resemble the natural flavor and aroma of cooked meat. Preheated edible, food grade oils and fats are exposed to temperatures between 290° C. and 475° C. under vacuum, in the presence of oxygen. The developing flavor vapors are immediately and completely removed from the heated oils and fats. The mixture of air-purge/flavor-vapor is immediately carried away from the heat transfer surface of the edible oil or fat. An evaporator, preferably a spinning disc, spinning band or thin film evaporator, without a condenser is used as process equipment. The air-purged flavor-vapors are diffused and absorbed in an absorption device into suitable food-grade liquids.
    Type: Grant
    Filed: February 24, 2010
    Date of Patent: March 20, 2012
    Assignee: Flavor & Food Ingredients, Inc.
    Inventors: Jurgen D. Scheide, John M. Stefanicha
  • Patent number: 8088433
    Abstract: Described are mononuclearly filled seamless microcapsules comprising: a capsule shell of a hardened capsule material based on an acid polysaccharide and a filler material surrounded on all sides by the capsule shell, including an organoleptitic effective amount of a flavor, wherein the microcapsules is heat stable and/or cooking stable and/or deep fry stable and the water portion in the capsule shell is adjusted to a value of?50 wt. %, based upon the total mass of the capsule shell.
    Type: Grant
    Filed: July 30, 2009
    Date of Patent: January 3, 2012
    Assignee: Symrise AG
    Inventors: Thomas Mangos, Norbert Fischer, Pierre Chauchadis, Wolfgang Fexer, Christian Schütte
  • Patent number: 8088426
    Abstract: The invention relates to compounds of formula (I) that provide a kokumi flavor to consumables and flavor compositions, and to consumables and flavor compositions comprising such compounds. Enzymatic methods to prepare the compounds are provided.
    Type: Grant
    Filed: October 11, 2006
    Date of Patent: January 3, 2012
    Inventors: Thomas Frank Hofmann, Andreas Dunkel
  • Publication number: 20110305767
    Abstract: The invention provides polymer particles that are obtainable by a method selected from emulsion methods, diffusion methods and evaporation methods carried out in the presence of surface-engineering surfactant which is one or more polymer that displays a lower critical solution temperature, in aqueous media, that is between 10 to 90° C., this polymer being the polymerisation product of one or more monomer selected from polymerisable alkyleneglycol acrylate monomers and polymerisable alkyleneglycol methacrylate monomers. The polymer particles can be used in controlled release applications, such as flavour release applications, fragrance release applications and biomedical applications. The invention also provides a cell support matrix comprising the polymer particles.
    Type: Application
    Filed: October 13, 2009
    Publication date: December 15, 2011
    Inventors: Cameron Alexander, Kevin Shakesheff, Liang He, Martyn Davies, Wenxin Wang, Brian Saunders
  • Patent number: 8067051
    Abstract: A process for preparation of milled cocoa shell including grinding cocoa shell in a single unit operation in a short-duration manner without the need for moving mechanical parts. The milled cocoa shell product obtained from the grinding treatment has reduced heat degradation and avoids equipment maintenance concerns otherwise associated with mechanical milling of the cocoa shells while providing an edible granular product useful for food manufacture such as chocolate food production.
    Type: Grant
    Filed: June 19, 2006
    Date of Patent: November 29, 2011
    Assignee: Kraft Foods R & D, Inc.
    Inventors: Gabriele M. Kopp, Stephen M. Pearson, Manoj Shah
  • Publication number: 20110189366
    Abstract: A method for ameliorating organoleptic and sensate properties and characteristics imparted to a product by natural high-potency sweetener. A fraction of an essential oil that boils and is recovered from the vapors at a temperature between about 50° C. and about 70° C. and at pressure between about 100 Pa and 1500 Pa, or at a temperature between about 110° C. and about 130° C. and at pressure between about 100 Pa and 1500 Pa, is added to the product.
    Type: Application
    Filed: January 29, 2010
    Publication date: August 4, 2011
    Applicant: PepsiCo North America
    Inventors: Ruowei Zhu Thorne Strange, Glenn Roy
  • Publication number: 20110189367
    Abstract: The invention provides methods for making Maillard flavor compositions in a structured lipid phase using Maillard reactants, e.g., reducing sugars and amino groups. The structured lipid phase comprises from about 0.3% to about 95% aqueous solvent and from about 5% to about 99.7% lipid plus emulsifier. The compositions are useful for enhancing the palatability of foods, dietary supplements, medicaments, and the like.
    Type: Application
    Filed: June 22, 2009
    Publication date: August 4, 2011
    Inventors: Laurent Sagalowicz, Tomas Davidek, Florian Viton, Haiqing Yu, Martin Leser
  • Patent number: 7989013
    Abstract: The invention relates to new derivatives of 2-methyl-3-furanthiol which are useful as flavoring ingredients to confer meaty, juicy taste to a large variety of edible consumer products, chewing gums and oral care products, without imparting thereto undesirable off-notes typical of prior known furanthiol derivatives.
    Type: Grant
    Filed: July 31, 2007
    Date of Patent: August 2, 2011
    Assignee: Firmenich SA
    Inventors: Alain Chaintreau, Christian Starkenmann, Sabine Rochat, François Benzi
  • Publication number: 20110165304
    Abstract: The present invention relates to a process to produce a food or feed flavour. The invention also relates to a food or feed flavour obtainable by the process of the invention and the use thereof. The process of the invention comprises preparing a composition comprising a cystein and/or glutathione, incubating the composition under conditions of temperature and reaction time sufficient for the feed or food flavour to develop, and optionally mixing the food or feed flavour with one or more other ingredients. With this process many different food or feed flavour can be produced.
    Type: Application
    Filed: September 30, 2009
    Publication date: July 7, 2011
    Applicant: DSM IP ASSETS B.V.
    Inventor: Jan Gerrit Kortes
  • Publication number: 20110165302
    Abstract: A process for improving phosphatation clarification of sugars can include adding to a sugar liquor a composition having at least one particulate sulfur reagent and at least one or more other particulate solids selected from, a particulate phosphorous reagent, a particulate carbonaceous reagent, a particulate aluminum reagent, a particulate filter aid, and a particulate ammonium reagent. The composition can be added to the phosphatation chemical reaction tank or prior to the phosphatation chemical reaction tank. Phosphatation chemicals, for example polymer decolorant, phosphoric acid, lime and a flocculent, can be added into the process at least five minutes after adding the composition. In using the process, the amount of phosphatation chemicals added is less than the amount of phosphatation chemicals required in the absence of addition of the composition or the purity of the sugar is improved as measured by one or more of color, turbidity and ash.
    Type: Application
    Filed: November 9, 2010
    Publication date: July 7, 2011
    Applicant: Carbo-UA Limited
    Inventors: James Bushong, Emmanuel M. Sarir
  • Publication number: 20110165303
    Abstract: This invention relates to compositions and processes for improving the carbonatation clarification of sugar liquors and syrups. The improved processes involve adding compositions to a sugar liquor directly in the carbonated liquor holding tank (after the final carbonatation saturator), upstream of the carbonated liquor holding tank but downstream of the final stage Carbonatation saturator, before filtration of the carbonated liquor, or at any stage in the sugar purification process. The compositions provided in this invention are mixed intimately into the sugar liquors or syrups, and allowed sufficient time to react to impart an improvement in the clarified liquor obtained therefrom. Compositions can include combinations of one or more of a particulate sulfur reagent, particulate phosphorous reagent, particulate aluminum reagent, silica reagent, particulate carbonaceous reagent, particulate filter aid, a polymer decolorant, and particulate ammonium reagent.
    Type: Application
    Filed: November 9, 2010
    Publication date: July 7, 2011
    Applicant: Carbo-UA Limited
    Inventors: James Bushong, Emmanuel M. Sarir
  • Publication number: 20110111093
    Abstract: A process for preparing a flavourant comprises: (i) providing a composition comprising a fruit syrup and one or more components selected from the group consisting of hydrolysed protein, autolysed yeast and fermented soy and/or wheat; and (ii) heating the composition to promote a Maillard reaction.
    Type: Application
    Filed: February 19, 2009
    Publication date: May 12, 2011
    Applicant: OTERAP HOLDING B.V.
    Inventors: Gregorio Exposito Bink, Lambert A.M. Ten-Haaf
  • Publication number: 20110097447
    Abstract: Aspects of the invention relate to beverage compositions, including, for example, concentrated and ready-to-drink formulations sweetened with at least one non-nutritive sweetener and further comprising a bitterant in an amount sufficient to reduce the lingering sweet aftertaste of the non-nutritive sweetener(s). In certain illustrative embodiments, the bitterant comprises gentian. Another aspect of the invention relates to a method that combines a non-nutritive sweetener having a lingering sweet aftertaste with a bitterant to create a mixture such that when the mixture is contained in a beverage, the bitterant is present in an amount sufficient to reduce the lingering sweet aftertaste of the non-nutritive sweetener.
    Type: Application
    Filed: December 6, 2010
    Publication date: April 28, 2011
    Applicant: The Concentrate Manufacturing Company of Ireland
    Inventors: Glenn Roy, Thomas Lee
  • Publication number: 20110077308
    Abstract: The present invention relates to agonists of the human bitter-taste receptor hTAS2R40 and their role in bitter taste transduction. The invention also relates to assays for screening molecules that modulate, e.g. suppress or block hTAS2R40 bitter taste transduction or bitter taste response.
    Type: Application
    Filed: September 27, 2010
    Publication date: March 31, 2011
    Applicant: DEUTSCHES INSTITUT FUR ERNAHRUNGSFORSCHUNG POTSDAM-REHBRUCKE STIFTUNG DES OFFENTLICHEN RECHTS
    Inventors: Bernd Bufe, Wolfgang Meyerhof, Christina Kuhn
  • Patent number: 7897187
    Abstract: The invention relates to a material consisting of a powder selected from a thickening means and lecithin powder, and syrup. Said material is especially suitable for producing food and fodder. The invention also relates to a method for producing said material, to the use of said material, and to products consisting of the same.
    Type: Grant
    Filed: November 23, 2006
    Date of Patent: March 1, 2011
    Assignee: GET - Internationale GmbH
    Inventor: Alois Thelen
  • Patent number: 7875306
    Abstract: A completely-water-soluble solid particle is based on at least one aroma and a support comprising water-soluble dietary fibers. The particle has a hardness of at least 0.2 GPa.
    Type: Grant
    Filed: August 1, 2005
    Date of Patent: January 25, 2011
    Assignee: Maya Flowers S.A.
    Inventor: Dominique Cingotti
  • Patent number: 7854954
    Abstract: The present invention provides with a method for producing compositions with a chicken flavor. The compositions of the invention can be obtained by applying the following method: (a) preparing a mixture comprising at least one reducing carbohydrate and at least one amino acid; (b) keeping the mixture at a temperature sufficient for the reducing carbohydrate and amino acid to react with each other; (c) adding to the mixture a composition comprising arachidonic acid, whereby said arachidonic acid is esterified for at least 50% w/w, preferably at least 65% w/w, more preferably at least 80% w/w, most preferably at least 90% w/w to the glycerol moiety of a triglyceride; and (d) keeping the mixture at a temperature sufficient for the chicken flavor to develop; and possibly: (e) drying the composition under mild conditions. The use of an oil rich in arachidonic acid, whereby said arachidonic acid is esterified to the glycerol moiety of a triglyceride, confers an enhanced stability to the compositions obtained.
    Type: Grant
    Filed: March 5, 2008
    Date of Patent: December 21, 2010
    Assignee: DSM IP Assets B.V.
    Inventor: Jan Gerrit Kortes