Flavor Per Se, Or Containing Flavor Or Flavor Improver Of Identifiable Organic Chemical Constitution Patents (Class 426/534)
  • Patent number: 10711230
    Abstract: A flavour composition comprising a compound of formula (I) corresponding to the formula and edible salts thereof, wherein R1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, R1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid.
    Type: Grant
    Filed: March 28, 2013
    Date of Patent: July 14, 2020
    Assignee: Givaudan SA
    Inventors: Feng Shi, Harry Renes, Esther Van Ommeren, Susanna Magdalena Vorster, Yili Wang, Adri De Klerk
  • Patent number: 10674755
    Abstract: This disclosure relates to flavour modification and to compounds of formula (I) wherein R1 is selected from C6-C20 alkyl, and C9-C25 alkenyl, and i) R3 and R4 are hydrogen and R2 the residue of a proteinogenic amino acid; ii) R2 and R3 are methyl and R4 is hydrogen; or R4 is hydrogen and R2 and R3 form together with the carbon atom to which they are attached cyclopropyl; iii) R2 is hydrogen, and R3 and R4 together are —CH2—CH2—CH2—, useful in modifying flavours.
    Type: Grant
    Filed: October 2, 2013
    Date of Patent: June 9, 2020
    Assignee: GIVAUDAN S.A.
    Inventors: Adri De Klerk, Jacob Elings, Eric Houben, Feng Shi
  • Patent number: 10660355
    Abstract: A compound according to the formula (I) or edible salts thereof, Wherein R together with the carbonyl group to which it is attached is a residue of a carboxylic acid. Said compounds may be used in edible compositions such as foods and beverages to impart or modify flavour and mouth feel to said compositions.
    Type: Grant
    Filed: October 2, 2013
    Date of Patent: May 26, 2020
    Assignee: GIVAUDAN SA
    Inventor: Yili Wang
  • Patent number: 10582715
    Abstract: A powder flavour composition comprising a compound according to the formula (I) or edible salts thereof, and at least one flavour co-ingredient wherein R1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, R1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid, and NR2R3, in which R3 is H or together with R2 and the N-atom to which they are attached, a 5-membered ring, is a residue of an amino acid, in particular a proteinogenic amino acid, ornithine, gamma-aminobutyric acid or beta alanine, or a 1-amino cycloalkyl carboxylic acid.
    Type: Grant
    Filed: March 28, 2013
    Date of Patent: March 10, 2020
    Assignee: GIVAUDAN SA
    Inventors: Feng Shi, Harry Renes, Esther Van Ommeren, Susanna Magdalena Vorster, Yili Wang, Adri De Klerk
  • Patent number: 10544385
    Abstract: It has unexpectedly been found that Pichia spp. strains have advantageous properties useful in the beer fermentation process. In particular, Pichia spp. yeast strains can be combined with normal beer yeast strains and different hop varieties in a fermentation process to produce synergistic effects—namely, the increased production of esters in the fermentation product. More specifically, the yeast can be used to produce increased levels of isoamyl acetate, isobutyl acetate, ethyl propionate, ethyl valerate, ethyl butyrate, ethyl decanoate and ethyl octanoate in beer. In addition, the Pichia spp. strain interacts differently with different hop varieties, so the flavor profile of beer can be tuned by using different combinations of Pichia spp. strains and hops. The present invention relates to a method of brewing beer using a Pichia spp. yeast strain and at least one hop variety, a beer obtainable by such a method and use of a Pichia spp. yeast strain according to the present invention.
    Type: Grant
    Filed: November 10, 2016
    Date of Patent: January 28, 2020
    Assignee: CHR. HANSEN A/S
    Inventors: Sofie Saerens, Jan Hendrik Swiegers
  • Patent number: 10537127
    Abstract: This disclosure relates to flavour modification and to compounds of formula (I) wherein X is —(CH2)m— wherein m is an integer from 7 to 10, or X is C7-C10 alkenyl, and i) n is 1, R1 and R3 are hydrogen, and R2 is the residue of a proteinogenic amino acid; ii) n is 1, R2 is hydrogen, and R1 and R3 together are —CH2—CH2—CH2—; or iii) n is 2 or 3 and R1, R2 and R3 are hydrogen, useful in modifying flavours.
    Type: Grant
    Filed: October 2, 2013
    Date of Patent: January 21, 2020
    Assignee: GIVAUDAN S.A.
    Inventors: Feng Shi, Stephan Haiber, An Minh Lam, Esther Van Ommeren, Yili Wang
  • Patent number: 10525136
    Abstract: Provided is a flavor modifying composition including a blend of a water soluble filler including plant fibers; and at least one sucrose substitute of natural source, wherein said flavor modifying composition includes at least 90% w/w of the filler, the amount being determined when said composition is in dry form; and said flavor modifying composition is water soluble. The flavor modifying composition is particularly effective in enhancing sweet taste and/or aroma of a product. Further provided are products including the flavor modifying composition.
    Type: Grant
    Filed: December 20, 2017
    Date of Patent: January 7, 2020
    Assignee: UNAVOO FOOD TECHNOLOGIES LTD
    Inventors: Yuval Maymon, Avner Gordin, Jeff Cohen, Jack Dweck
  • Patent number: 10526571
    Abstract: The invention relates to a light-stable hop extract comprising at least 1 g per kg of dry matter of one or more hop derived substances represented by formula (I), wherein R?—CH(CH3)2, —CH(CH3)CH2CH3 or —CH2CH(CH3)2. The invention further relates to the use of the light-stable hop extract in beer and to a method of preparing such a hop extract.
    Type: Grant
    Filed: February 3, 2017
    Date of Patent: January 7, 2020
    Assignee: Heineken Supply Chain B.V.
    Inventors: Eric Richard Brouwer, Tinne Dekoninck, Nele Vanbeneden, Marcel Van Veen, Maria Elizabeth Wilhelmina Schouten
  • Patent number: 10385015
    Abstract: A flavour composition comprising a compound of formula (I) and edible salts thereof, wherein R1 is an alkyl residue containing 2 to 18 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, R1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid.
    Type: Grant
    Filed: September 30, 2015
    Date of Patent: August 20, 2019
    Assignee: GIVAUDAN S.A.
    Inventor: Yili Wang
  • Patent number: 10364216
    Abstract: Provided are a novel compound useful for adjusting sweetness or saltiness or inhibiting ENaC, and use thereof. An octenyl sulfate ester of the following Formula (1) or a salt thereof, wherein the wavy line represents any one of cis- or trans-configuration.
    Type: Grant
    Filed: August 1, 2014
    Date of Patent: July 30, 2019
    Assignee: Kao Corporation
    Inventors: Masanori Matsuura, Tomohiro Nakagawa, Keiichi Yoshikawa
  • Patent number: 10272022
    Abstract: The present invention relates generally to oral care compositions, and more specifically to oral care compositions suitable for cleaning the oral cavity. Methods of use are also disclosed.
    Type: Grant
    Filed: March 27, 2017
    Date of Patent: April 30, 2019
    Assignee: Johnson & Johnson Consumer Inc.
    Inventors: Lauren Carratello, Dexter M. Williams, Saroja Narasimhan, E. Eric Engelman, Joseph J. LiBrizzi
  • Patent number: 10212952
    Abstract: A whey containing composition having a reduced whey flavor is provided. The composition includes whey and about 0.01 ppm to about 10 ppm thaumatin.
    Type: Grant
    Filed: March 6, 2012
    Date of Patent: February 26, 2019
    Assignee: Kraft Foods Group Brands LLC
    Inventors: Dennis Ann Kim, Lisa A. Dierbach, Andrew E. McPherson, Allison R. Bull, Tracy Joella Sanborn
  • Patent number: 10201175
    Abstract: Compounds represented by the formula and their edible salts, and edible compositions containing same wherein R1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, such that R1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid, and the amino acid residue connected to the carbonyl carbon atom is a residue of a 1-amino cycloalkane carboxylic acid (ACCA), and n is 1, 2, 3 or 4.
    Type: Grant
    Filed: March 28, 2013
    Date of Patent: February 12, 2019
    Assignee: GIVAUDAN SA
    Inventors: Feng Shi, Harry Renes, Esther Van Ommeren, Susanna Magdalena Vorster, Yili Wang, Adri De Klerk, Stephan Haiber, Eric Houben, Jacob Elings
  • Patent number: 10178875
    Abstract: A method of imparting to, or modifying in, a comestible product, umami taste, including the addition to a comestible product base of at least one compound of formula (I) wherein one of X1, X2, or X3 is selected from the group consisting of S, N and O and the remaining two are CH2; and A is selected from in which R1, R2, R3, R4 R5, R6 are independently selected from the group consisting of H, methyl, ethyl, propyl, OH, OMe, OEt, COOH, COOR7, in which R7 is selected from linear or branched C1-C7 alkyl, and CONR8R9, in which R8 and R9 are independently selected from hydrogen and straight or branched C1-C4 alkyl; or any two adjacent substituents R2-R6 together form a ring of 5 or 6 members; and n is 1 or 0.
    Type: Grant
    Filed: July 1, 2014
    Date of Patent: January 15, 2019
    Assignee: Givaudan S.A.
    Inventor: David C. Bom
  • Patent number: 10077414
    Abstract: A composition containing at least one isomeric alkoxynonenol, in particular, isomeric 8-alkoxy-4,8-dimethylnon-1-en-3-ol, in an amount effective to impart a fragrance to the composition. A fragrance composition containing at least one isomeric alkoxynonenol in an amount effective to impart a fragrance to the composition. A consumer product containing the fragrance composition having at least one isomeric alkoxynonenol in an amount effective to impart a fragrance to the composition. A method of imparting a fragrance to a consumer product by adding to the consumer product a fragrance composition containing at least one isomeric alkoxynonenol in an amount effective to impart a fragrance to the consumer product.
    Type: Grant
    Filed: July 24, 2017
    Date of Patent: September 18, 2018
    Assignee: Bedoukian Research, Inc.
    Inventor: Robert H. Bedoukian
  • Patent number: 10058114
    Abstract: A flavor composition containing at least one dipeptide or tripeptide compound that can be used to enhance the taste of edible compositions including sweet goods, such as confectionery goods, and savory goods, such as pet foods.
    Type: Grant
    Filed: January 22, 2014
    Date of Patent: August 28, 2018
    Assignee: MARS, INCORPORATED
    Inventors: John Didzbalis, John P. Munafo
  • Patent number: 9901613
    Abstract: Disclosed is a complex of pea protein and proanthocyanidins for use in the treatment of disorders caused by alterations of the intestinal epithelial tissue.
    Type: Grant
    Filed: December 15, 2016
    Date of Patent: February 27, 2018
    Assignee: NOVINTETHICAL PHARMA SA
    Inventors: Miguel Angel Alonso, Marco Di Fulvio, Michele Di Schiena
  • Patent number: 9901536
    Abstract: The present disclosure relates to an effect of promoting hyaluronic acid synthesis of a pomegranate concentrate. A pomegranate concentrate, prepared by treating pomegranate with a starch-degrading enzyme and passing the same through a heating concentration process and having an ellagic acid content of 0.8 mg/g or higher and a polyphenol content of 8 mg/g or higher, has an effect of promoting hyaluronic acid. According to the present disclosure, hyaluronic acid synthesis can be promoted and skin moisturization can be improved by administering a food or pharmaceutical composition containing the pomegranate concentrate as an active ingredient to a subject in need of promotion of hyaluronic acid synthesis.
    Type: Grant
    Filed: August 4, 2014
    Date of Patent: February 27, 2018
    Assignees: HLSCIENCE CO., LTD
    Inventor: Hae-Yeon Lee
  • Patent number: 9877927
    Abstract: Provided is a substance inhibiting an odor caused by 2,5-dimethyl-4-hydroxy-3(2H)-furanone. An inhibitor of an odor caused by 2,5-dimethyl-4-hydroxy-3(2H)-furanone, comprising a substance inhibiting the response of an olfactory receptor OR5K1 as an active ingredient.
    Type: Grant
    Filed: October 21, 2014
    Date of Patent: January 30, 2018
    Assignee: KAO CORPORATION
    Inventors: Aya Namba, Naoko Saito, Michiaki Inoue, Tsuyoshi Toyabe
  • Patent number: 9848627
    Abstract: To provide an unfermented beer-taste beverage provided with fermentation flavor, and a method for producing the unfermented beer-taste beverage. An unfermented beer-taste beverage provided with good fermentation flavor characteristic of beer can be provided by a method for producing an unfermented beer-taste beverage comprising a step of adding a flavor composition containing a sulfur-containing compound to an unfermented beer-taste beverage to achieve a content of the sulfur-containing compound of 1×102 ppt or more but 1×103 ppt or less.
    Type: Grant
    Filed: May 11, 2017
    Date of Patent: December 26, 2017
    Assignee: ASAHI BREWERIES, LTD.
    Inventors: Shinsuke Ito, Jun Kubota
  • Patent number: 9801371
    Abstract: Self-assembly is defined as the ability of an active ingredient (AI), when mixed with a polymer or polymers (solid or liquid state), to form either a complex or a strong attraction with the polymer/polymers, which influences the controlled release of the total system. This AI-polymer interaction or strong attraction can form in the solid state or in solution. The AI-polymer interaction also can form when applied to a filter paper, soil, seeds, or plant vegetation substrates, where the AI and polymer self-assembles into an AI-polymer-substrate matrix or complex that influences how the AI releases from the complex or matrix in a controlled manner.
    Type: Grant
    Filed: November 10, 2011
    Date of Patent: October 31, 2017
    Assignee: Battelle Memorial Institute
    Inventors: Vincent D. McGinniss, Robert S. Whitmore, Jr., K. David Monson, Melissa S. Roshon, Kevin B. Spahr, Steven M. Risser
  • Patent number: 9750673
    Abstract: The subject of the invention is the use of an extract of Stevia in combination with a salt, for masking the bitterness of bitter compounds in cosmetic or dermatological compositions. This mixture of sweetener with a second gustatory agent makes it possible to mask the bitterness of the compound permanently without changing the nature of the fragrance or the colour of the composition.
    Type: Grant
    Filed: August 31, 2012
    Date of Patent: September 5, 2017
    Assignee: LVMH RECHERCHE
    Inventors: Karine Chevet, Valérie Alard, Eric Perrier, Marie-Laure Souvie
  • Patent number: 9701609
    Abstract: A perfume composition comprising an effective amount of at least one alkadienal selected from 4,8-undecadienal and isomers thereof, 4,9-dodecadienal and isomers thereof, and 4,10-tridecadienal and isomers thereof. The isomers of 4,8-undecadienal comprise Z,Z-4,8-undecadienal, E,E-4,8-undecadienal, and mixed Z/E isomers of 4,8-undecadienal; the isomers of 4,9-dodecadienal comprise Z,Z-4,9-dodecadienal, E,E-4,9-dodecadienal, and mixed Z/E isomers of 4,9-dodecadienal; and the isomers of 4,10-tridecadienal comprise Z,Z-4,10-tridecadienal, E,E-4,10-tridecadienal, and mixed Z/E isomers of 4,10-tridecadienal. A composition comprising an effective amount of at least one alkadienal selected from 4,8-undecadienal and isomers thereof, 4,9-dodecadienal and isomers thereof, and 4,10-tridecadienal and isomers thereof. Processes for the preparation of the isomer mixtures of alkadienals are provided.
    Type: Grant
    Filed: August 19, 2015
    Date of Patent: July 11, 2017
    Assignee: Bedoukian Research, Inc.
    Inventors: Robert H. Bedoukian, Krzysztof Swierczek, Douglas Jay Pesak, Hifzur R. Ansari
  • Patent number: 9629795
    Abstract: Substance mixtures are proposed, comprising (a) terpenes, (b) propane-1,3-diol, and optionally (c) active substances selected from the group consisting of (c1) rebaudiosides or plant extracts comprising them, (c2) steviosides or plant extracts comprising them, (c3) monatin, (c4) naringin, (c5) chalcones and hydrochalcones, (c6) mogrosides or plant extracts comprising them, (c7) rubusosides or plant extracts comprising them, and (c8) glycyrrhizic acid or plant extracts comprising it.
    Type: Grant
    Filed: March 30, 2015
    Date of Patent: April 25, 2017
    Assignee: Symrise AG
    Inventors: Gerhard Krammer, Sven Siegel, Deborah Kennison
  • Patent number: 9596874
    Abstract: A composition for masking the bitter taste of potassium chloride or other potassium salt used in a consumable product as a substitute, in whole or in part, for common table salt, said composition comprising a sugar alcohol and a compound of formula (I) CH2OH—(CHOH)4—CO—NH—CH2—CH2—X; a compound of the formula (II): R1—CR2(OR3)—CO—Y; or a mixture thereof.
    Type: Grant
    Filed: November 30, 2011
    Date of Patent: March 21, 2017
    Assignee: Givaudan S.A.
    Inventors: Gesa Haseleu, Elisabetta Lubian, Harry Renes, Cornelis Winkel
  • Patent number: 9573898
    Abstract: Compounds of the formula (1) and their use as umami tastants: wherein R1 is chosen from Me, Et, Pr, or iPr, R2 is chosen from H or Me, or R1 and R2 together with the aromatic ring carbon atoms, form a 5 or 6 membered ring.
    Type: Grant
    Filed: September 20, 2012
    Date of Patent: February 21, 2017
    Assignee: Givaudan S.A.
    Inventors: Jacob Antonius Elings, Cornelis Winkel, Stefan Michael Furrer
  • Patent number: 9532584
    Abstract: The present invention is directed to process cheese type products prepared with calcium-reduced ingredients but without emulsifying salts and methods of producing such process cheese type products without emulsifying salts. The process cheeses of the present invention are advantageously resistant to separation during heating and retain desirable organoleptic properties, such as texture, without using emulsifying salts. The process cheeses of the present invention are also lower in sodium than conventional produces cheese products.
    Type: Grant
    Filed: December 9, 2015
    Date of Patent: January 3, 2017
    Assignee: Kraft Foods Group Brands LLC
    Inventors: Gary Francis Smith, Edwin Rivera
  • Patent number: 9517234
    Abstract: Drug formulations, methods and their use in treatment of diseases using formulations of pure di-acid salts of tetrandrine family members, especially d-tetrandrine di-hydrochloride, combined with a pharmaceutical diluent or carrier.
    Type: Grant
    Filed: March 6, 2014
    Date of Patent: December 13, 2016
    Assignee: CBA Pharma, Inc.
    Inventor: Ron D. Carroll
  • Patent number: 9504274
    Abstract: Flavor encapsulation is generally performed by mixing flavor with a prolamin solution and drying the mixture into powdered forms of encapsulated flavor. In one embodiment, flavor and zein are separately dispersed in an alcohol-water mixture of appropriate ratio prior to mixing. In another embodiment, an aqueous food comprising bioactive components is mixed with the prolamin solution, thereby initiating precipitation of the prolamin and concentration of the bioactive components in said aqueous food. Resulting powdered forms of encapsulated flavor comprise the bioactive components from the aqueous food. In another embodiment, a two-phase drying process may be employed comprising removal of alcohol for evaporation-induced-self-assembly of zein microstructures, followed by removal of remaining water to produce said powdered form.
    Type: Grant
    Filed: April 12, 2011
    Date of Patent: November 29, 2016
    Assignees: Frito-Lay North America, Inc., The Board of Trustees of the University of Illinois, a body corporate and politic of the State of Illinois
    Inventors: Eapen George, Peter S Given, Jr., Julie Anne Grover, Lia Guardiola, Graciela Wild Padua
  • Patent number: 9277760
    Abstract: The present invention describes a process for the production of natural truffle (Tuber ssp.) aromas using cultures of truffle mycelium and the use of at least one aroma precursor to induce the production by truffle mycelium of volatile compounds characteristic of the natural aroma of truffle fruiting bodies. This invention also includes truffle mycelium (Tuber ssp.) cultivated according to the process of the invention, aromatized products having the smell and the taste of natural truffle fruiting bodies and extracted from said truffle mycelium, as well as aromatized substrates containing the same aromatized products.
    Type: Grant
    Filed: June 25, 2010
    Date of Patent: March 8, 2016
    Inventors: Richard Splivallo, Christophe Maier
  • Patent number: 9017747
    Abstract: Provided are a seasoning that contains deep and rich flavor of ingredients mainly composed of a large amount of glutamic acid, and a method for producing the seasoning. The glutamic acid content in a glutamic acid containing seasoning liquid thus produced is not lowered even after long-term storage thereof. Herein, a protein raw material such as wheat gluten, defatted soybeans, and an extracted residue of dried and fermented fish shavings is enzymatically decomposed by the liquid koji. In that step, a zinc containing compound or zinc yeast is added to the mixture of the raw materials such that the zinc concentration is set in the range from 5 ppm or more to 700 ppm or less as a conversion amount of pure zinc. This procedure facilitates the enzymatic decomposition to produce an excellently flavored seasoning liquid or powder including a large amount of glutamic acid.
    Type: Grant
    Filed: March 30, 2011
    Date of Patent: April 28, 2015
    Assignee: Kikkoman Corporation
    Inventor: Satoru Nakamura
  • Patent number: 9005689
    Abstract: The invention concerns a flavor 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 flavor composition.
    Type: Grant
    Filed: July 7, 2010
    Date of Patent: April 14, 2015
    Assignee: Nestec S.A.
    Inventors: Tomas Davidek, Imre Blank, Thomas Hofmann, Peter Schieberle
  • Patent number: 9005688
    Abstract: The present invention relates to inclusion products containing or consisting of one or a plurality of flavoring materials and a maltodextrin fraction. Moreover, a production process for said inclusion products is provided according to the invention. The invention further relates to maltodextrin fractions, in particular those that are suitable for preparing inclusion products according to the invention, and corresponding use of maltodextrin fractions according to the invention.
    Type: Grant
    Filed: November 2, 2011
    Date of Patent: April 14, 2015
    Assignee: Symrise AG
    Inventor: Sven Siegel
  • Publication number: 20150093339
    Abstract: The present invention relates to the discovery that certain non-naturally occurring, non-peptide amide compounds and amide derivatives, such as oxalamides, ureas, and acrylamides, are useful flavor or taste modifiers, such as a flavoring or flavoring agents and flavor or taste enhancer, more particularly, savory (the “umami” taste of monosodium glutamate) or sweet taste modifiers,—savory or sweet flavoring agents and savory or sweet flavor enhancers, for food, beverages, and other comestible or orally administered medicinal products or compositions.
    Type: Application
    Filed: October 8, 2014
    Publication date: April 2, 2015
    Inventors: Catherine TACHDJIAN, Andrew P. PATRON, Sara L. ADAMSKI-WERNER, Farid BAKIR, Qing CHEN, Vincent DARMOHUSODO, Stephen Terrence HOBSON, Xiaodong LI, Ming QI, Daniel H. ROGERS, Marketa RINNOVA, Guy SERVANT, Xiao-Qing TANG, Mark ZOLLER, David WALLACE, Amy XING, Klaus GUBERNATOR
  • Publication number: 20150086692
    Abstract: The present invention relates to a complex amino acid seasoning composition, comprising L-glutamic acid and L-lysine; wherein the composition is in the amorphous form and exhibits pH 6.5-8.0 in an aqueous solution. In addition, the present invention relates to a preparation method of the complex amino acid seasoning composition. The present invention provides amino acid seasoning compositions with excellent sensory properties in terms of saltiness and umami by use of L-glutamic acid and L-lysine. In contrast to conventional technologies, the present invention enables to block bitterness and offensive odor originated from amino acid ingredients, providing health-friendly seasoning compositions with no sodium ingredient. The seasoning composition of the present invention can be prepared with no formation of L-glutamic acid•L-lysine crystals in a very convenient and cost-effective manner.
    Type: Application
    Filed: December 1, 2014
    Publication date: March 26, 2015
    Applicant: DAESANG CORPORATION
    Inventors: Young-Duk KIM, Ki Kueon KANG, Min Ho HAN, Dong Cheol PARK, Jang-Ryul OH, Bok Jun PARK
  • Publication number: 20150086694
    Abstract: The use of a compound according to formula (I) or the edible salts thereof in an edible composition to mask or modulate an undesired taste or off-taste contained in the edible composition wherein R1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, R1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid, and NR2R3, in which R3 is H or together with R2 and the N-atom to which they are attached, a 5-membered ring, is a residue of an amino acid, in particular a proteinogenic amino acid, ornithine, gamma-aminobutyric acid or beta alanine, or a 1-amino cycloalkyl carboxylic acid.
    Type: Application
    Filed: March 28, 2013
    Publication date: March 26, 2015
    Inventors: Feng Shi, Harry Renes, Esther Van Ommeren, Susanna Magdalena Vorster, Yili Wang, Adri De Klerk, Jenifer Augelli
  • Publication number: 20150072060
    Abstract: A flavour composition comprising a compound according to the formula (I) or edible salts thereof, wherein R1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, R1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid, and NR2R3, in which R3 is H or together with R2 and the N-atom to which they are attached, a 5-membered ring, is a residue of an amino acid, in particular a proteinogenic amino acid, ornithine, gamma-aminobutyric acid or beta alanine, or a 1-amino cycloalkyl carboxylic acid.
    Type: Application
    Filed: March 28, 2013
    Publication date: March 12, 2015
    Inventors: Feng Shi, Harry Renes, Esther Van Ommeren, Susanna Magdalena Vorster, Yili Wang, Adri De Klerk, Xiaogen Yang
  • Publication number: 20150050408
    Abstract: A powder flavour composition comprising a compound according to the formula (I) or edible salts thereof, and at least one flavour co-ingredient wherein R1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, R1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid, and NR2R3, in which R3 is H or together with R2 and the N-atom to which they are attached, a 5-membered ring, is a residue of an amino acid, in particular a proteinogenic amino acid, ornithine, gamma-aminobutyric acid or beta alanine, or a 1-amino cycloalkyl carboxylic acid.
    Type: Application
    Filed: March 28, 2013
    Publication date: February 19, 2015
    Inventors: Feng Shi, Harry Renes, Esther Van Ommeren, Susanna Magdalena Vorster, Yili Wang, Adri De Klerk
  • Patent number: 8956507
    Abstract: This invention relates to a high efficiency apparatus for manufacturing an aqueous wood smoke solution in the form of a liquid smoke desired concentration by burning wood, wooden chips or sawdust in a limited amount of air. Wood consumption per unit of liquid smoke is significantly smaller comparing to conventional methods, while the air pollution is reduced to a negligible level.
    Type: Grant
    Filed: February 11, 2011
    Date of Patent: February 17, 2015
    Inventor: Slavomir Olejar
  • Publication number: 20150044332
    Abstract: A flavour composition comprising a compound according to the formula (I) and edible salts thereof, wherein R1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, R1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid, and m is 0 or 1.
    Type: Application
    Filed: March 28, 2013
    Publication date: February 12, 2015
    Inventors: Feng Shi, Harry Renes, Esther Van Ommeren, Susanna Magdalena Vorster, Yili Wang, Adri De Klerk, Chris Winkel
  • 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: 8945646
    Abstract: There is provided a method for manufacturing inexpensive, highly safe, highly stable, versatile polymethoxyflavones that can be used in food products and easily incorporated into a variety of pharmaceutical formulations, whereby in one pass, a large quantity of polymethoxyflavones can be isolated from other components in citrus peel oil, as well as a method for its use. The method for manufacturing polymethoxyflavones from citrus plant peel oil comprises a step of removing the volatile components in citrus plant peel oil by distillation to obtain a distillation residue, a step of distilling the residue with a thin-film vacuum distillation apparatus to obtain a fraction, a step of extracting the fraction with an aqueous ethanol solution to obtain an extract, and a step of contacting active carbon with the extract after removal of the insoluble oils in the extract for refining, as a method for manufacturing polymethoxyflavones that are highly stable over time and have reduced residual pesticide levels.
    Type: Grant
    Filed: January 29, 2010
    Date of Patent: February 3, 2015
    Assignee: Ogawa & Co., Ltd.
    Inventors: Kenji Adachi, Tsuyoshi Arima, Shuichi Muranishi
  • Publication number: 20150017280
    Abstract: An alcohol free or low alcohol fermented malt based beverage is disclosed. The malt based beverage has an alcohol content of not more than 1.0 vol. % preferably not more than 0.7 vol. % having an aroma profile close to the one of alcoholic lager beers. The beverage has 7.00-30.00 ppm ethyl acetate and 0.01-0.20 ppm ethyl butyrate. The beverage preferably has the esters 0.05-2.00 ppm isoamyl acetate; 0.01-0.10 ppm ethyl butyrate; and 0.01-0.05 ppm ethyl hexanoate. The beverage preferably has the higher alcohol 5.00-30.00 ppm (iso-)amyl alcohol. The (iso)amyl alcohol is defined as the sum of 3-methyl butanol and 2-methyl butanol.
    Type: Application
    Filed: December 21, 2012
    Publication date: January 15, 2015
    Inventor: Bart Vanderhaegen
  • Publication number: 20150017302
    Abstract: Cocoa products having a fruity flavor comprising an increased amount of a fruity aroma compounds are disclosed. The cocoa products are produced by a method comprising mixing cocoa nibs, de-shelled cocoa beans, or a combination thereof with an acid and water and roasting the acidified nibs, the acidified de-shelled cocoa beans, or the combination thereof.
    Type: Application
    Filed: April 9, 2012
    Publication date: January 15, 2015
    Inventor: Harrold Glenn Anijs
  • 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: 20140377434
    Abstract: This invention relates to alkyl 5-acyloxydecanoate having formula (1) as follows: wherein R1 denotes a hydrogen atom or an alkyl group having one to four carbon atoms, R2 denotes an alkyl group having one to four carbon atoms, with the proviso that the case where R1 is a methyl group and R2 is a methyl group or an ethyl group is excluded, which is capable of giving to food products or the like a characteristic flavor, or a sensory impression, of milk, fat or cream, and to the use of the same in flavoring compositions.
    Type: Application
    Filed: February 6, 2013
    Publication date: December 25, 2014
    Applicant: T. HASEGAWA CO., LTD.
    Inventors: Daichi Oguro, Kenji Haraguchi, Hiroyasu Takaku
  • Publication number: 20140377381
    Abstract: The present invention provides edible compositions comprising a compound of the present invention, food products comprising such edible compositions and methods of preparing such food products. The present invention also provides methods of reducing the amount of NaCl in a food product, methods of reducing the sodium intake in a diet, and methods of reducing bitter taste in a food product.
    Type: Application
    Filed: October 20, 2011
    Publication date: December 25, 2014
    Applicants: KRAFT FOODS GROUP BRANDS LLC, CHROMOCELL CORPORATION
    Inventors: Francis Xavier Brennan, William P. Jones, Jane V. Leland, David Hayashi
  • Publication number: 20140363541
    Abstract: The described pKa process creates a unique combination of active ingredients. The calcium carbonate carrier is impregnated with various proportions of active ingredients and the compounds are made more effective by the sheer and absorption action as they are combined in the described process. The calcium carrier is adjusted to incorporate small amounts of highly efficient/effective pH adjusters. No natural solution exists in Nature with a pH of 10.6 that is optimal for adjusting the pKa naturally in foods. The present invention effects a change in the pKa of most acids and therefore impacts pH which can positively affect flavor, color and taste. The reduced moisture process in combination with the invention solution applied as a treatment results in fruits and vegetables that exhibit cleaner flavors, better texture, enhanced color and lower microbial counts than is found in standard IQF vegetables currently available.
    Type: Application
    Filed: August 18, 2014
    Publication date: December 11, 2014
    Inventors: Ricky L. Falkenberg, Harold L. Archibald, Danford Wilkinson, Lisa Trexler
  • Publication number: 20140349001
    Abstract: Flavour modulation in foodstuffs, beverages, pharmaceutics, tobacco products and oral care products, using a flavour modulating substance selected from substances represented by formula (I) or formula (II), edible salts thereof and edible esters thereof: These substances are capable of imparting highly desirable taste attributes in the products in which they are incorporated. In addition the flavour modulating substances are capable of modulating and complementing the sensory impact of other taste imparting substances. The substances are applied in flavour compositions, foodstuffs, pharmaceutics, tobacco products and oral care products.
    Type: Application
    Filed: August 12, 2014
    Publication date: November 27, 2014
    Inventors: Abdelmajid KAOUAS, Harry RENES, Chris WINKEL
  • Publication number: 20140328991
    Abstract: Provided is a taste-improving agent that suppresses the unpleasant taste of potassium, such as harshness, irritativeness, and bitterness without reducing the salty taste of a potassium-containing food or drink. The taste-improving agent for a potassium-containing food or drink comprises a lactic acid-fermented yeast extract that is obtainable by fermenting a yeast extract with a lactic acid bacterium and contains 7.5 (w/w) % or more of lactic acid relative to the solid content of the yeast extract.
    Type: Application
    Filed: September 12, 2012
    Publication date: November 6, 2014
    Applicants: KIKKOMAN CORPORATION, RIKEN VITAMIN CO., LTD.
    Inventors: Yasuyuki Kobayashi, Takehiko Watanabe, Takeharu Nakahara, Yoshikazu Endo