Abstract: Systems and methods to mimic a target food item using artificial intelligence are disclosed. The system can learn from open source and proprietary databases. A prediction model can be trained using features of the source ingredients to match those of the given target food item. A formula comprising a combination of most relevant source ingredients and their proportions can be determined using the trained prediction model. A set of existing recipes can be used as a dataset to train a recurrent neural network (RNN) and/or other suitable models. The RNN can be used to determine a recipe to mimic the target food item. The recipe may comprise a cooking process for the set of ingredients in the formula and can be cooked by a chef. The recipe may be further modified as necessary based on human feedback on sensorial descriptors.

Abstract: A savoury flavour concentrate from seaweed provides for umami and meaty notes when added to savoury food product. The concentrate can be used for the preparation of flavour products or can be added as such. Also described is a process for the preparation of the concentrate from seaweed by boiling seaweed, removing it from the boiling water, and further concentrating the remaining liquid.

Abstract: The present invention provides a method for manufacturing a water-in-oil-in-water multiple emulsion, comprising: (a) mixing an active component with an internal aqueous phase to form a homogenized mixture; (b) mixing the homogenized mixture with an oleaginous phase to form a water-in-oil emulsion; and (c) mixing the water-in-oil emulsion with an external aqueous phase to form the water-in-oil-in-water multiple emulsion, wherein the external aqueous phase comprises water and an excipient, and wherein the excipient comprises a whey protein concentrate and a modified starch.

Abstract: Disclosed is a linoleic acid derivative of Formula (I) below including a hydrophobic part C17H31 linked to a polar head part “A”: wherein the polar head part A is selected from A1 to A4 below: or a pharmaceutically/food quality acceptable salt thereof.

Abstract: Described herein are compositions and/or ingredients that increase a subject's perception of floral muguet compounds, methods for intensifying a subject's perception of floral muguet compounds, as well as perfumed articles or perfuming compositions including as an active ingredient, at least one compound selected from octanal; (E)-dec-2-enal, 2-phenylpropanal; (E)-but-2-enal; 3-methylbenzaldehyde; 3-(1,3-benzodioxol-5-yl)-2-methylpropanal; (±)-3-(4-methyl-3-penten-1-yl)-3-cyclohexene-1-carbaldehyde, (±)-4-(4-methyl-3-penten-1-yl)-3-cyclohexene-1-carbaldehyde, and mixtures thereof; heptanal, 4-Propan-2-ylbenzaldehyde; (3R)-3,7-dimethyloct-6-enal; (+)-(3S)-3-[(1R)-4-methyl-3-cyclohexen-1-yl]butanal, (+)-(3R)-3-[(1R)-4-methyl-3-cyclohexen-1-yl]butanal, and mixtures thereof; hexanal; 2,6-dimethylhept-5-enal; benzaldehyde; 2-methyl-3-(4-methylphenyl)propanal; 3,5,6-trimethyl-3-cyclohexene-1-carbaldehyde, 2,4,6-trimethyl-3-cyclohexene-1-carbaldehyde, and mixtures thereof; 4-ethylbenzaldehyde; 6-methoxy-2,6-dimethyl

Abstract: The present invention provides a functional peptide having excellent antioxidant activity, the peptide having excellent biocompatibility and significantly better antioxidant activity than conventional GSHs in order to overcome the limitation of the weak antioxidant activity of existing peptides. The peptide of the present invention can promote antioxidant activity or effectively repair biological tissue or cell damage caused by reactive oxygen species generated due to oxidative stress. Therefore, the peptide having such antioxidant activity effectively acts on cell damage caused by oxidative stress, and can thus be used to prevent and repair cell damage.

Abstract: [Problem to be Solved] The present invention reduces usage of sodium chloride by adding magnesium chloride, and overcomes problems occurring in using magnesium chloride. [Solution] The present inventors have found that when magnesium chloride is added instead of sodium chloride to noodle strings and a reducing sugar is further added, preferable well-cooked feeling and appearance are imparted in subsequent production process for instant noodles, and thus, the present invention was accomplished. Specifically, the present invention relates to noodle strings for use in production of instant noodles, the noodle strings containing a raw material powder, magnesium chloride and a reducing sugar.

Abstract: The coating can have a low-sweetness perception. During manufacturing and processing, the coating maintains a flowability to allow a glaze state of the coating to be applied to a food. Upon cooling, the glaze state of the coating forms a glass state that provides a low-sweetness impact which facilitates application of savory taste perceptions.

Abstract: A Lucuma nervosa essence, a Lucuma nervosa aroma enhancer, a preparation method and applications thereof are disclosed. The Lucuma nervosa aroma enhancer includes methyl 3,7-dimethyl-6-octenoate and/or 3-(methylthio)propyl butyrate. A mass percentage of the Lucuma nervosa aroma enhancer in a Lucuma nervosa essence is 0.08%-1.1%, the Lucuma nervosa essence includes a substrate and the Lucuma nervosa aroma enhancer. The preparation method of the Lucuma nervosa essence includes mixing the components of the Lucuma nervosa essence. The Lucuma nervosa essence can be applied in preparing a food and/or a flavoring with a Lucuma nervosa flavor. When the Lucuma nervosa aroma enhancer provided by the present invention is used in combination with a Lucuma nervosa extract, or mixed with a composition in conjunction with other essence raw materials, the prepared Lucuma nervosa essence has full fruity aroma and strong sulfide aroma, thus effectively improving the aroma and taste of final products.

Abstract: Shown herein are small molecule compounds that can be used to increase the overall quality of a coffee beverage. The flavor enhancing compounds can be combined with coffee at any stage of its processing to increase the cup score of a coffee beverage. In some embodiments, the flavor enhancing compounds include one or more caffeic ester compounds, for instance caffeic acid esterified with a cyclitol or related compound.

Abstract: The present invention relates to a multilayer film, especially to a multilayer thermoplastic film, which may be used for food packaging, wherein the multilayer film according to the present invention may be provided, on its inner side, with a food additive, particularly with a flavoring and/or coloring and/or an aroma producing food additive (such as e.g. a liquid smoke), which food additive is then released and transferred onto the surface of a foodstuff encased in the multilayer film during cooking and/or processing of the foodstuff.

Abstract: A solubilized steviol glycoside composition including one or more steviol glycosides and one or more steviol glycoside solubility enhancers can be used as a sweetener composition to sweeten other compositions (sweetenable compositions) such as foods, beverages, medicines, oral hygiene compositions, pharmaceuticals, nutraceuticals, and the like.

Abstract: A steviol glycoside composition with reduced surface tension. The reduced surface tension steviol glycoside composition includes an aqueous solution of a steviol glycoside and a surface tension reducing compound in an amount effective to reduce surface tension. Method for reducing surface tension in a steviol glycoside solution includes contacting a steviol glycoside and a surface tension reducing compound.

Abstract: A two-step method for activating a cellulosic feedstock is described. The feedstock is subjected to a first high temperature activation step at a temperature greater than 190° C. and a second activation step at a lower temperature under alkali conditions. Also described are methods and compositions for the enzymatic hydrolysis of activated cellulose using one or more cellulase enzymes, a surfactant and polyaspartic acid. Also described are products of the methods.

Abstract: A metallic salt including at least one anion having a heterocyclic aromatic structure represented by one of Formulae 1 to 3; and a metallic cation: wherein, in Formulae 1 to 3, each X is independently N, P, or As, one of A1 and A2 is an electron-donating group, and the other one is an electron-withdrawing group, ring Ar1 and ring Ar2 are as defined herein, L is a linker group as defined herein, m is an integer from 1 to 5, and n is an integer from 0 to 5.

Abstract: Rapidly dissolving flavoring composition concentrates are provided. The flavoring composition concentrates have a flavor, a solvent system, a flavor carrier system, and a densifier. The densifier is an acid modifier present in an amount such that it optimizes the rate of dispersion of the concentrate in water.

Abstract: Rapidly dissolving flavoring composition concentrates are provided. The flavoring composition concentrates have a flavor, a solvent system, a flavor carrier system, and a densifier. The densifier is an acid modifier present in an amount such that it optimizes the rate of dispersion of the concentrate in water.

Abstract: Rapidly dissolving flavoring composition concentrates are provided. The flavoring composition concentrates have a flavor, a solvent system, a flavor carrier system, and a densifier. The densifier is an acid modifier present in an amount such that it optimizes the rate of dispersion of the concentrate in water.

Abstract: The purpose of the present invention is to provide: a novel oil-and-fat composition usable as an oil-and-fat sensation imparting material that can impart an oil-and-fat sensation to food and drink at a more natural and moderate intensity or can enhance or improve the oil-and-fat feeling in food and drink, and that can further enhance the flavor or texture that can be sensed in the oral cavity, such as a richness of taste, depth of taste, voluminous feeling, and feeling on the tongue; and a novel manufacturing method therefor. The present invention pertains to an oil-and-fat composition that has a moisture content of less than 1.0 mass % and that includes: component A that is three types of free fatty acids comprising free palmitic acid, free oleic acid, and free stearic acid; and component B that is two types of unsaturated aldehydes comprising 2-decenal and 2-octenal, wherein 0.002-0.2 parts by mass of component B is contained with respect to 100 parts by mass of component A, and at least 8.

Abstract: Aldehydes of formula (I) (X represents an alkyl or alkenyl group having up to 9 carbon atoms) for use in taste modulation and/or flavor compositions are provided. Specifically, the compounds of the presently disclosed subject matter provide effective and unexpected taste modulating properties. The taste modulation and/or flavor compositions can be incorporated into various consumer end products in particular in combination with high intensity sweeteners.

Abstract: A method of reducing a concentration of formaldehyde in an aqueous solution containing formaldehyde, hydroxyacetaldehyde and other sugar carbonyls is provided. The method includes adding an amino acid to the aqueous solution and maintaining the aqueous solution at a temperature for a duration sufficient for the formaldehyde and the amino acid to react according to a Maillard reaction to produce a final concentration of formaldehyde and a final concentration of hydroxyacetaldehyde in the aqueous solution. The final concentration of formaldehyde is substantially lower than an initial concentration of formaldehyde and the final concentration of hydroxyacetaldehyde is not substantially lower than an initial concentration of hydroxyacetaldehyde. An aqueous solution and a method of browning a foodstuff are also provided.

Abstract: Provided is a food or beverage product having good taste with sharp astringent taste of cycloaspartylglycine in the food or beverage product reduced. The content of cycloaspartylglycine and the weight ratio of the content of glucose to the content of maltose ([glucose]/[maltose] weight ratio) in the food or beverage product are adjusted to fall within specific ranges.

Abstract: Novel diterpene glycosides containing ent-atisene cores are provided herein. Compositions and consumables comprising the novel diterpene glycosides are also provided herein. Methods of enhancing the sweetness and/or flavor of consumables using the novel diterpene glycosides, methods of preparing compositions and consumables comprising the novel diterpene glycosides and methods of purifying the novel diterpene glycosides are also provided.

Abstract: The present invention relates to spray-dried compositions capable of retaining volatile compounds and methods relating to the same. The present invention also relates to the powders produced by such methods.

Abstract: The present invention provides for an oral dissolvable film that includes a rapidly dissolving binder, a film forming polymer, a moisture deterring polymer, and at least one of a first active ingredient and a second active ingredient. Also provided is a method of forming an oral dissolvable film and kits that include the oral dissolvable film. Also provided is a method of delivering one or more active ingredients to a subject that include orally administering the oral dissolvable film.

Abstract: Disclosed herein are 4-amino-5-(cyclohexyloxy)quinoline-3-carboxylic acid compounds having useful as sweet flavor modifiers. Also disclosed herein are ingestible compositions that include one or more of these compounds in combination with a natural or artificial sweetener.

Abstract: A method of reducing a concentration of formaldehyde in an aqueous solution containing formaldehyde, hydroxyacetaldehyde and other sugar carbonyls is provided. The method includes adding an amino acid to the aqueous solution and maintaining the aqueous solution at a temperature for a duration sufficient for the formaldehyde and the amino acid to react according to a Maillard reaction to produce a final concentration of formaldehyde and a final concentration of hydroxyacetaldehyde in the aqueous solution. The final concentration of formaldehyde is substantially lower than an initial concentration of formaldehyde and the final concentration of hydroxyacetaldehyde is not substantially lower than an initial concentration of hydroxyacetaldehyde. An aqueous solution and a method of browning a foodstuff are also provided.

Abstract: A method of reducing a concentration of formaldehyde in an aqueous solution containing formaldehyde, hydroxyacetaldehyde and other sugar carbonyls is provided. The method includes adding an amino acid to the aqueous solution and maintaining the aqueous solution at a temperature for a duration sufficient for the formaldehyde and the amino acid to react according to a Maillard reaction to produce a final concentration of formaldehyde and a final concentration of hydroxyacetaldehyde in the aqueous solution. The final concentration of formaldehyde is substantially lower than an initial concentration of formaldehyde and the final concentration of hydroxyacetaldehyde is not substantially lower than an initial concentration of hydroxyacetaldehyde. An aqueous solution and a method of browning a foodstuff are also provided.

Abstract: The present invention relates to a new process for the preparation of powdered microcapsules encapsulating active volatile active ingredients, in particular a perfume or a flavour, said process being performed at room temperature. Powdered microcapsules obtainable by said process are also an object of the invention. Perfuming and flavouring compositions as well as consumer products comprising said capsules are also part of the invention.

Abstract: The present invention, in some embodiments thereof, relates to low calorie, and nutritious sweeteners and confectioneries. The sweeteners and confectioneries of the invention are enriched with at least one type of soluble fibers and with proteins and include limited amounts of sweetening agents. The present invention further relates to methods of manufacturing the herein disclosed sweeteners and confectioneries.

Abstract: The present invention relates to a flavour mixture containing 2E,4Z,7Z- and 2E,4E,7Z-tridecatrienal. This flavour mixture can be produced advantageously from arachidonic acid or oils containing esters thereof.

Abstract: Provided herein is a compound of Formula I: wherein R represents a terpene hydroperoxyl selected from the group consisting of wherein R? represents a alkyl group selected from the group consisting: CH3(CH2)8—, CH3(CH2)6—, and CH3—.

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.

Abstract: A flavour composition comprising a compound according to the formula (1) 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.

Abstract: The present invention relates to a flavour composition for animal feed comprising a mixture of esters, ketones and aldehydes. The invention also relates to liquid and solid flavouring compositions containing this flavouring mixture, to an animal feed containing this flavouring mixture and to its use as an additive for creep feed diets, especially for suckling swine and cattle.

Abstract: The present invention aims to provide a non-alcohol, beer-taste beverage having Shimari in taste. It provides a non-alcohol beer-taste beverage having a weight ratio of the polyphenol(s) to the total amount of the extract component(s) in a specific range.

Abstract: A stock solution comprising a compound of formula (I) Wherein 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.

Abstract: The present disclosure provides novel sweetener compositions comprising a compound having a structure according to Formula I: wherein R1, R2, R3, and R4 are described herein. Also provided are methods of modulating sweetness profile of a product by adding a compound of Formula I to the product, such as a beverage product or a food product. For example, the compound described herein can be added to increase the overall sweetness of a nutritive sweetener sweetened beverages; decrease the sweetness time-of-onset for high potency sweeteners such as rebaudioside A; decreasing bitter, metallic and licorice off-notes of high potency sweeteners; and improve the sweet quality of sweetened products.

Abstract: The invention relates to tobacco wax compositions suitable for use in a vaporizer. The tobacco wax may comprise additional excipients including vapor agents, penetration agents, buffer agents, and rheological agents. The composition contains nicotine. The tobacco wax composition leaves a minimum of residue in the vaporizer when used. In another aspect, the invention relates to a portion-sized container (“pod”) of a tobacco wax composition for administration to a mammal or person. The pod is intended for use in a personal (or other) vaporizer.

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.

Abstract: This disclosure relates to flavour modification and to compounds of formula (I) wherein R1 is selected from C2-C20 alkyl, and C6-C25 alkenyl, and a) R2 and R3 together are —C(O)CH2CH2—; or b) R3 is hydrogen and R2 is —CH2CH2C(O)NHCH2CH3, useful in modifying flavours.

Abstract: This disclosure relates to flavour modification and to compounds of formula (I) wherein R1 is selected from C6-C13 alky, and C9-C13 alkenyl, and R2 is selected from —CH2-phenyl, —CH2-1H-indole, —CH2-phenol, and —CH2-imidazol, useful in modifying flavours.

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, R5 is C1-C3 alkyl, and a) n is 1; and i) R3 and R4 are hydrogen and R2 is 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—; b) n is 2 or 3 and R2, R3 and R4 are hydrogen, useful in modifying flavours.

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.

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.

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.

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.

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.

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.

Abstract: A composition containing a compound represented by General Formula (I) below (see the definition in the specification for the symbols in the formula) or a salt thereof has an excellent CaSR agonistic effect and provides a pharmaceutical agent, a CaSR agonistic agent, a prophylactic or therapeutic agent for a disease that can be ameliorated through CaSR activation as well as seasonings and an agent for imparting kokumi.