Flavor Per Se, Or Containing Flavor Or Flavor Improver Of Identifiable Organic Chemical Constitution Patents (Class 426/534)
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Publication number: 20030185956Abstract: A method for extracting one or more desired components from an aqueous phase comprising a mixture comprising one or more further components, comprises separating the aqueous mixture (3) from a water-immiscible hydrophobic phase (2) by means of a hydrophilic membrane (1) and allowing the desired components to move out off the aqueous phase through the membrane and into the hydrophobic phase. The further components have a lower water solubility than the desired component(s), whereby the further components are substantially incapable of passing through the membrane. The method may be used for the isolation of materials from reaction mixtures for purification purposes or for the preparation of extracts of natural substances. Extracts can be produced by the method. Extracts may be produced in the form of carrier based flavours, for instance absorbed on paper or maltodextrins, or encapsulated into maltodextrins, including into glass forms; which can then be formed into powders or tablets and used as such.Type: ApplicationFiled: May 29, 2003Publication date: October 2, 2003Inventor: Michelle Lorraine Gradley
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Publication number: 20030185955Abstract: The invention describes the preparation of nutrient-rich salt from high salt-accumulating and edible oil-bearing salt tolerant plants in a way that allows simultaneous recovery of both salt and oil. The plants are routinely irrigated with seawater and occasionally with seawater enriched with salt bitterns and/or other types of wastes/by-products containing essential nutrients to raise the level of such nutrients in the plant.Type: ApplicationFiled: April 1, 2002Publication date: October 2, 2003Inventors: Pushpito K. Ghosh, Muppala P. Reddy, Jayant B. Pandya, Jinalal S. Patolia, Shambhubhai M. Vaghela, Maheshkumar R. Gandhi, Rahul J. Sanghvi, Vaddiparty G.S. Kumar, Mukesh T. Shah
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Publication number: 20030185954Abstract: The invention describes the preparation of nutrient-rich salt from high salt-accumulating and edible oil-bearing salt tolerant plants in a way that allows simultaneous recovery of both salt and oil, the plants are routinely irrigated with seawater and occasionally with seawater enriched with salt bitterns and/or other types of wastes/by-products containing essential nutrients to raise the level of such nutrients in the plant.Type: ApplicationFiled: March 26, 2002Publication date: October 2, 2003Inventors: Pushpito Kumar Ghosh, Muppala Parandhami Reddy, Jayant Batukrai Pandya, Jinalal Shambhubhai Patolia, Shambhubhai Mohanbhai Vaghela, Maheshkumar Ramaniklal Gandhi, Rahul Jaswantrai Sanghvi, Vaddiparty Gangadhara Sravan Kumar, Mukesh Tribhovanbhai Shah
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Patent number: 6627233Abstract: A method for producing a chewing gum, as well as the chewing gum so produced, incorporates a physiological cooling agent, such as acyclic carboxamide, or combinations of physiological cooling agents. In another embodiment a combination of physiological cooling agents is made in a modified release structure. The modified release/cooling agents combination is preferably obtained by physically modifying the properties of the combination of cooling agents by coating and drying. When incorporated into gum, these particles are adapted to enhance the shelf stability of the flavor and/or produce a modified release when the gum is chewed. In other embodiments, the physiological cooling agent is present with menthol and menthone and coated chewing gum has a coating that comprises a physiological cooling agent.Type: GrantFiled: March 16, 2000Date of Patent: September 30, 2003Assignee: Wm. Wrigley Jr. CompanyInventors: Fred R. Wolf, Gordon N. McGrew, Jeffrey S. Hook, Lindell C. Richey, David L. Witkewitz, Henry T. Tyrpin
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Publication number: 20030175395Abstract: The present invention relates to the perfume and flavor industry. It concerns more particularly the use as perfuming or flavoring ingredient of 6-methyl-7-oxa-1-thia-4-azaspiro[4.Type: ApplicationFiled: February 14, 2003Publication date: September 18, 2003Inventor: Christian Starkenmann
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Patent number: 6620445Abstract: A method for providing an acidulant effect in a food. A food is prepared including alkali metal bisulfate in an amount effective to act as an acidulant. Moisture is added in an amount effective to dissolve the alkali metal bisulfate. In a preferred embodiment, a leavened baked good is prepared including a baking carbonate, and alkali metal bisulfate in an amount effective to react with the baking carbonate to release carbon dioxide to leaven the baked good. A food composition includes alkali metal bisulfate in an amount effective to act as an acidulant in the food, and moisture in an amount effective to dissolve the alkali metal bisulfate.Type: GrantFiled: August 9, 2000Date of Patent: September 16, 2003Assignee: Jones-Hamilton Co.Inventor: Carl Joseph Knueven
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Patent number: 6620443Abstract: The present invention comprises a method for making a flavor and color carrier that forms a smearable particle. The method comprises preparing a mixture of sugar and an edible particulate selected from a group consisting of corn cereal or corn flakes, rolled oats, rice, rice particles, high fiber, high protein starch bearing cereal grain, and potato particles. The method also includes extruding the mixture without crystallizing the sugar and cutting the extruded mixture to form flavor and color carriers.Type: GrantFiled: June 23, 2000Date of Patent: September 16, 2003Assignee: Cereal Ingredients, Inc.Inventor: James L. Thomasson
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Patent number: 6610346Abstract: New 3-mercapto-alkanols are disclosed. The compounds, namely 3-mercapto-2-methyl-butan-1-ol and/or 3-mercapto-3-methyl-hexan-1-ol, and the stereoisomers of each, are used to flavor products, such as foods and/or beverages. Methods for the preparation of both diastereoisomers of 3-mercapto-2-methyl-butan-1-ol are also disclosed.Type: GrantFiled: May 26, 2000Date of Patent: August 26, 2003Assignee: Givaudan Schweiz AGInventors: Gonzalo Acuña, Markus Gautschi, Frank Kumli, Joachim Schmid, Janos Zsindely
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Publication number: 20030157228Abstract: The invention relates to a flavoring composition having a better milk-like flavor and a process for producing the composition.Type: ApplicationFiled: November 26, 2002Publication date: August 21, 2003Inventor: Toshifumi Shirakawa
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Patent number: 6607773Abstract: A process for preparing a free alkylphenol flavor concentrate, including the steps of reacting an aqueous solution having a raw material containing bound alkylphenol conjugates with a mineral acid, and the use of free alkylphenols and free alkylphenol concentrates as flavor enhancers in a wide variety of food products.Type: GrantFiled: February 19, 2002Date of Patent: August 19, 2003Assignee: Whole Flavors, LLCInventor: Robert C. Lindsay
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Patent number: 6607778Abstract: The present invention relates to novel solid systems for the delivery of aroma chemicals and flavoring ingredients, including an extrusion formed matrix containing an effective amount of certain specific hydrophilic aroma materials. These systems are useful for flavoring consumer products. An extrusion of solid Furaneol® compound and derivatives that have a content of up to 40% by weight of Furaneol® compound are disclosed.Type: GrantFiled: May 3, 2001Date of Patent: August 19, 2003Assignee: Firmenich SAInventors: Jerry Richard Mutka, Robert Clark McIver, Christine Ann Palmer, Daniel Benczedi, Pierre-Etienne Bouquerand, Antoine Firmenich
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Publication number: 20030152682Abstract: The present invention relates to the use of various ferulic acid amides as pungent compounds and aroma compounds having a heat-generating effect in preparations used in nutrition, oral hygiene or consumed for pleasure.Type: ApplicationFiled: December 20, 2002Publication date: August 14, 2003Inventors: Jakob Peter Ley, Gerhard Krammer, Sylvia Muche, Gunter Kindel, Ingo Reiss
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Patent number: 6602535Abstract: Described are novel mixtures of optical isomers of (i) styralyl alcohol (&agr;-phenylethyl alcohol) or (ii) styralyl acetate (a-phenylethyl acetate), fermentation processes for preparing same and organoleptic uses for same as aroma or food flavor ingredients.Type: GrantFiled: November 13, 2002Date of Patent: August 5, 2003Assignee: International Flavors & Fragrances Inc.Inventors: Mohamad I. Farbood, Robert W. Blocker, Joseph Arvizzigno, Ranya Muralidhara
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Publication number: 20030134022Abstract: The invention relates to a novel, industrial synthesis of 2-ethyl-3-methyl-1,4-diazine.Type: ApplicationFiled: November 6, 2002Publication date: July 17, 2003Inventor: Stefan Lambrecht
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Patent number: 6592924Abstract: A flavoring agent for enhancing or imparting game-type flavor in food products, including a combination of an alkylphenol and cyclohexanecarboxylic acid or an alkyl-substituted derivative thereof, and methods for preparing such of flavoring compositions and food products.Type: GrantFiled: June 8, 2001Date of Patent: July 15, 2003Assignee: Nestec S.A.Inventors: Imre Blank, Christoph Cerny, Stephanie Devaud, Sven Heyland
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Patent number: 6586025Abstract: Process for enhancing the flavour of a cheese or of a cheese-flavoured food product whose preparation comprises a maturation step in the presence of lactic acid bacteria, characterized in that a preparation additive comprising at least one keto acid chosen from the group consisting of &agr;-ketoglutaric acid, &agr;-ketoisocaproic acid ketoisovaleric acid and phenylpyruvic acid is used to increase the catabolism of the amino acids in the cheese or food product by the said bacteria.Type: GrantFiled: January 20, 2000Date of Patent: July 1, 2003Assignee: Institut National de la Recherche Agronomique (INRA)Inventors: Mireille Yvon, Jean-Claude Gripon
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Publication number: 20030118709Abstract: A Fe—Ni—Co based alloy being improved in proof stress and Young's modulus as indexes for the resistance to fall impact deformation while maintaining low thermal expansion properties for use in a completely flat mask of a press-formed type, which comprises, in mass %, 30 to 35% of Ni, 2 to 8% of Co and 0.01 to 0.5% of Mn, and further comprises one or more selected from among 0.01 to 0.8% of Nb, 0.01 to 0.8% of Ta and 0.01 to 0.8% of Hf in an total amount of 0.01 to 0.8%, the balance of the alloy being Fe and inevitable impurities; and a completely flat mask and a color cathode-ray tube using the Fe—Ni—Co based alloy. It is preferred that the contents of C, Si, P, S and N as impurities in the ally are controlled to 0.01% or less, 0.04% or less, 0.01% or less, 0.01% or less and 0.005% or less, respectively.Type: ApplicationFiled: August 13, 2002Publication date: June 26, 2003Inventor: Tomoyasu Nakamura
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Patent number: 6582682Abstract: Oral care compositions comprising chlorine dioxide and excipients, including flavoring agents and ethoxylated hydrogenated castor oil having ethoxylation numbers from about 35 to about 60. The flavoring agents become bound to the hydrophobic end of the ethoxylated hydrogenated castor oil molecule and become encapsulated within the molecule as the hydrophilic end of the ethoxylated hydrogenated castor oil wraps around the flavoring agent. The flavoring agent does not undergo oxidation. The oral care compositions do not develop either a chlorine odor or yellowing discoloration. The oral care compositions can be packaged, stored, sold and used in a single package.Type: GrantFiled: August 29, 2002Date of Patent: June 24, 2003Assignee: Noville, Inc.Inventor: Roger E. Stier
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Patent number: 6576281Abstract: Disclosed are a method for inhibiting trimethylamine formation per se from raw fishery products by incorporating trehalose and/or maltitol, an agent having trehalose and/or maltitol as effective ingredients to inhibit trimethylamine formation per se from raw fishery products, and an edible fishery product with satisfactory flavor and taste obtained by using the method or the agent.Type: GrantFiled: December 17, 1998Date of Patent: June 10, 2003Assignee: Kabushiki Kaisha Hayashibara Seibutsu Kagaku KenkyujoInventors: Hiroto Chaen, Kazuyuki Oku, Toshio Miyake
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Edible fat-based discrete flavoring additive with anhydrous dextrose and optional fructose component
Patent number: 6576287Abstract: An edible anhydrous fat-based discrete flavoring additive may be provided in the form of chips, flakes, or chunks. It contains less than 2% by weight of moisture; from 2% to 10% by weight of anhydrous dextrose; from 0% to 15% by weight of crystalline fructose; from 5% to 15% by weight of finely ground or liquid natural flavoring agent; from 25% to 35% by weight of an edible oil having a melting point between 20° C. and 40° C.; with the balance being finely ground sugar. The flavoring may be cinnamon or other natural ingredients such as maple, vanilla, almond oil, and botanical flavors. The presence of the anhydrous dextrose, which is hydrophilic, assures that the fat-based discrete flavoring additive is, itself, anhydrous; it also may contribute a slightly sweet aftertaste. The presence of crystalline fructose, when used, contributes a crunchiness to the anhydrous fat-based discrete flavoring additive.Type: GrantFiled: May 11, 2001Date of Patent: June 10, 2003Assignee: Cargill LimitedInventors: Van Miller, Vladimir Miller, Edward Choy -
Publication number: 20030091713Abstract: A flavor material or flavor derived from a citrus fruit is itself deoxidized, or production thereof is conducted in a deoxidized atmosphere to inhibit oxidation thereof, and the resulting deoxidized flavor material or flavor is added to inhibit oxidation of foods, drinks, aromatic products and medicines, thereby the oxidation of these products is inhibited; namely an oxidation inhibitor and a browning inhibitor comprising the deoxidized flavor material or flavor as an effective ingredient can be provided.Type: ApplicationFiled: September 26, 2002Publication date: May 15, 2003Applicant: Pokka CorporationInventors: Takashi Inoue, Kenji Yamaguchi, Yuichi Yasuda, Joju Niida
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Patent number: 6562383Abstract: A process for producing a flavored cheese that does not require curing or aging is provided. Using three specific flavor components (i.e., a “sulfury-cheddar” flavored component, a “creamy-buttery” flavored component, and a “cheesy” flavored component), a wide variety of flavored cheeses having desired flavor profiles and of various types can be prepared using a simple process that does not require a curing or aging step. Depending on the type of cheese desired, a mixture of at least one, and preferably at least two, of the flavor components is prepared. A non-coagulating amount of a cheese coagulate is added and sufficient water is removed, preferably by evaporation, to obtain the desired solids level, thereby forming the desired flavored cheese.Type: GrantFiled: April 26, 2002Date of Patent: May 13, 2003Assignee: Kraft Foods Holdings, Inc.Inventors: James W. Moran, Michael A. Hyde, Steven Havlik
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Patent number: 6562391Abstract: The invention relates to an aroma product containing flavoring compounds and a process for preparing the aroma product. The aroma product is prepared by dissolving amino acids, peptides or hydrolyzed proteins and reducing sugars in water or by dissolving aroma precursors in water to form a solution; introducing an edible surfactant into the solution to provide a surfactant containing solution; heating the surfactant containing solution to a temperature sufficient to form a mesomorphic phase structure or a microemulsion, heating the surfactant containing solution for a sufficient time to develop flavoring compounds; and cooling the surfactant containing solution. The resulting aroma product can be used in a variety of food products to enhance the flavor and/or aroma of the food product.Type: GrantFiled: August 9, 2000Date of Patent: May 13, 2003Assignee: Nestec S.A.Inventors: Sylvain Vauthey, Martin Leser, Christian Milo
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Patent number: 6548102Abstract: A process including: mixing a high-fat soybean liquid with at least one demulsifier; and separating the resulting cream component from the reduced-fat liquid component.Type: GrantFiled: May 25, 2001Date of Patent: April 15, 2003Assignee: Sunrich, Inc.Inventors: Douglas J. Fenske, William D. Fenske
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Publication number: 20030031771Abstract: A dulce-flavored fat-based confection possessing a smooth and creamy mouthfeel and a thermally generated flavor and suitable for use in candy-shelling is provided. A method of making such a dulce-flavored fat-based confection is also disclosed.Type: ApplicationFiled: July 19, 2002Publication date: February 13, 2003Inventors: Keith A. Woelfel, Amy M. Dombroski, Bill J. Bellody, John Didzbalis, Caroline E. Chaney
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Patent number: 6511686Abstract: Described are novel mixtures of optical isomers of (i) styralyl alcohol (&agr;-phenylethyl alcohol) or (ii) styralyl acetate (&agr;-phenylethyl acetate), fermentation processes for preparing same and organoleptic uses for same as aroma or food flavor ingredients.Type: GrantFiled: May 19, 2000Date of Patent: January 28, 2003Assignee: International Flavors & Fragrances Inc.Inventors: Mohamad I. Farbood, Robert W. Blocker, Joseph Arvizzigno, Ranya Muralidhara
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Publication number: 20030008046Abstract: This invention relates to the use of N-[N-(3,3-dimethylbutyl)-L-&agr;-aspartyl]-L-phenylalanine 1-methyl ester, or neotame, as a flavor (taste and/or aroma) modifier, and compositions containing the same.Type: ApplicationFiled: December 17, 1999Publication date: January 9, 2003Inventors: PAULA A. GERLAT, LEORA C. HATCHWELL, GALE C. WALTERS, ANGELA MIRAGLIO, HAROLD SAWYER
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Patent number: 6495176Abstract: A breath-freshening pet food composition comprising at least 40 ppm by weight of one or more plant extract(s), preferably selected from essential oils.Type: GrantFiled: March 14, 2001Date of Patent: December 17, 2002Assignee: Mars UK LimitedInventors: Philip Martin McGenity, Daniel Robert Baker
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Patent number: 6495186Abstract: The use of 4-ethyloctanal as a flavor or fragrance chemical, suitable for use in creating fragrance and scents in items such as perfumes, colognes and personal care products, as well as a flavor ingredient for various products is disclosed.Type: GrantFiled: May 21, 2002Date of Patent: December 17, 2002Assignee: International Flavors & Fragrances Inc.Inventors: Mark A. Sprecker, Richard Anthony Weiss, Manfred Pawlak, John Reynolds Wright, Martin Ongteco
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Patent number: 6495184Abstract: A meat flavoring composition is prepared utilizing a flavorant obtained by heating a fat in the presence of oxygen for a time and temperature sufficient for the fat to develop the charcoal broiled flavor. The flavorant is combined with an amino acid source and reducing sugar in a fat medium to form a low moisture content mixture which is then heated for a time and temperature sufficient to produce a Maillard reaction.Type: GrantFiled: October 12, 2001Date of Patent: December 17, 2002Assignee: Kraft Foods Holdings, Inc.Inventors: Yan Zheng, Stephen S. Williams
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Patent number: 6495185Abstract: The invention relates to the use of flavonoids as flavoring substances and/or as salt substitutes. A mixture of several flavonoids such as from onion, apple and tea are mixed to form a composition. The flavonoid preparation may be used as a general flavouring substance and as a salt substitute in home cooking as well as in food industry.Type: GrantFiled: June 16, 1999Date of Patent: December 17, 2002Assignee: SLK FoundationInventor: Lasse Juhani Kurppa
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Publication number: 20020182298Abstract: A process for preparing a free alkylphenol flavor concentrate, comprising the steps of reacting an aqueous solution comprising a raw material containing bound alkylphenol conjugates with a mineral acid, and the use of free alkylphenols and free alkylphenol concentrates as flavor enhancers in a wide variety of food products.Type: ApplicationFiled: February 19, 2002Publication date: December 5, 2002Applicant: Whole Flavors LLCInventor: Robert C. Lindsay
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Patent number: 6475544Abstract: Disclosed is an anti-deterioration agent for food flavors which comprises at least one coumarin derivative represented by formula (I): wherein R1 represents a hydrogen atom, a hydroxyl group or a methoxy group, and R2 represents a hydrogen atom or a hydroxyl group, provided that R1 and R2 do not represent a hydrogen atom simultaneously.Type: GrantFiled: September 1, 2000Date of Patent: November 5, 2002Assignee: Takasago International CorporationInventors: Tadahiro Hiramoto, Kenji Saiki, Satoshi Masumura, Toru Shimizu, Tomoya Yamashita, Nobutada Kaneko, Yoshihiko Maruta
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Publication number: 20020150662Abstract: This invention pertains to a method for flavoring an ingestible composition with a flavoring agent in organoleptically purified form, unaccompanied by substances of natural origin present in mango. The flavoring agent may be used in a wide variety of ingestible vehicles such as chewing gum compositions, hard and soft confections, dairy products, beverage products including juice drinks and juice products, green vegetable and chicken products, and the like. The present invention also pertains to an ingestible composition comprising an ingestible vehicle and an organoleptically effective amount of the purified flavoring agent. The present invention further pertains to ethyl 3-mercaptobutyrate represented by the formula, CH3(SH)CHCH2COOCH2CH3, in purified form, unaccompanied by substances of natural origin present in mango.Type: ApplicationFiled: December 4, 2001Publication date: October 17, 2002Inventors: Mark Lawrence Dewis, David John Edwards, Lesley Kendrick, Maria Wright
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Patent number: 6458408Abstract: Citrus washed oil flavors can be formulated by a process which includes treating a citrus oil with a mixture of propylene glycol and an alkanol from C1 to C4. The resulting washed oil flavors can be used as flavoring ingredients, notably for clear beverages.Type: GrantFiled: June 5, 2000Date of Patent: October 1, 2002Assignee: Firmenich SAInventor: Ronald Harry Skiff
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Patent number: 6451366Abstract: A method of producing a potent epoxydecenal flavorant. Trans-4,5-epoxy-(E)-2-decenal is enriched to contain at least 90% of the (−) isomer and is added to a product in an amount sufficient to flavor the product. The product may be a foodstuff, such as a food or beverage. Addition of the substantially pure (−)-trans-4,5-epoxy-(E)-2-decenal isomeric form achieves enhanced product taste and/or aroma, and provides increased economy and efficiency in its production.Type: GrantFiled: September 25, 2001Date of Patent: September 17, 2002Assignee: Givaudan SAInventors: Andrew Daniher, Stefan Furrer, Andreas Goeke
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Patent number: 6444253Abstract: An anhydrous flavor delivery system being a clear liquid at a temperature of 30° C. which can be used to produce finished drinks and foods wherein the flavors are unexpectedly stabilized against flavor degradation and off note development. The flavor delivery system contains (a) 10-40% by weight of a flavoring composition, (b) 20-50% by weight of a surfactant system consisting essentially of one or more surfactants, (c) 20-50% by weight of an alcoholic composition consisting essentially of one or more alcohols with two or more hydroxy groups per molecule, wherein the total amount of ingredients (a), (b), and (c) is at least 90% by weight. The flavor delivery system can be obtained by (a) mixing corresponding amounts of said flavoring and said surfactant system, (b) adding a corresponding amount of said alcoholic composition to the mixture obtained by step (a), and (c) mixing the admixture obtained by step (b).Type: GrantFiled: April 26, 2000Date of Patent: September 3, 2002Assignee: DRAGOCO Gerberding & Co. AGInventors: Garry K. Conklin, Klaus J. Bauer, Michelle E. Huber, Eberhard Suessle
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Publication number: 20020119231Abstract: This invention relates to a warming composition for food and drink or for oral care preparations which produces an excellent and long-lasting warming effect and causes no or little irritation to mucous membranes, a flavor composition for food and drink or for oral care preparations which comprises the warming composition, and beverages or oral care preparations which contain the warming composition or the flavor composition.Type: ApplicationFiled: December 10, 2001Publication date: August 29, 2002Applicant: TAKASAGO INTERNATIONAL CORPORATIONInventors: Hiroyasu Kumamoto, Tatsuo Kitamura
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Patent number: 6432459Abstract: A process for the preparation of a flavoring composition containing 2-acetyl-2-thiazoline (2-AT) and precursors thereof, as well as other flavor ingredients, which includes the bioconversion of a sulfur containing compound and an organic acid or derivative thereof in presence of a yeast, separating and recovering the supernatant of the reaction mixture. The flavoring composition obtained can be used especially for enhancing the roasty notes of bakery products.Type: GrantFiled: August 10, 2000Date of Patent: August 13, 2002Assignee: Nestec S.A.Inventors: Rachid Bel Rhlid, Imre Blank, Christel Gunilla Steen
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Patent number: 6426108Abstract: The present invention relates to a process for preparing 3-hydroxy-5-methyl-hexan-2-one, 2-hydroxy-5-methyl-hexan-3-one and mixtures thereof. These compounds have utility as flavoring and masking agents for, e.g., food and beverages.Type: GrantFiled: March 17, 2000Date of Patent: July 30, 2002Assignee: Givaudan SAInventor: Markus Gautschi
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Publication number: 20020098269Abstract: A method of preparing storage-stable, citrus-flavored compositions comprising citral or a citral derivative as the flavoring agent and a plant extract as the stabilizing agent. The plant extract inhibits the formation of p-methylacetophenone, thereby preventing the development of off-flavors and off odors and increasing the shelf life of the composition.Type: ApplicationFiled: October 19, 2001Publication date: July 25, 2002Applicant: J. van Leersum; D. Bailey and V. BankInventors: Virginia R. Bank, David T. Bailey, Johan T. van Leersum
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Publication number: 20020090445Abstract: A flavoring system for a liquid pharmaceutical composition and pharmaceutical compositions containing such flavoring systems are disclosed. Flavoring systems of the invention include at least one sweetening agent, at least two flavored ingredients, and at least one flavor modifier selected from the group consisting of citric acid, sodium citrate, sodium chloride, and mixtures thereof. At least two of the flavored ingredients are selected from the group consisting of a vanilla flavored ingredient, a peppermint flavored ingredient, a menthol flavored ingredient, a cotton candy flavored ingredient, and mixtures thereof. The one or more sweetening agents comprise glycerin, monoammonium glycyrrhizinate, saccharin sodium, acesulfame potassium, high fructose corn syrup, and/or mixtures thereof.Type: ApplicationFiled: September 4, 2001Publication date: July 11, 2002Inventors: Laman Alani, Donald P. Gauwitz, Dilip Kaul, John M. Lipari, Soumojeet Ghosh, Kennan C. Marsh, Richard H. Whelan, Vanik D. Petrossian
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Patent number: 6413573Abstract: A flavor composition in the form of a homogeneous emulsion including a flavor encapsulated in a glassy carbohydrate matrix composed of a composition comprising a blend of polydextrose and lactitol. When the matrix contains less than 3.5% water, it has a glass transition temperature above 40° C. so that it remains stable at room temperature storage conditions. Also, process for making this flavor composition.Type: GrantFiled: June 27, 2000Date of Patent: July 2, 2002Assignee: Nestac, S.A.Inventors: Glenn Reichart, Kim W. Hyung, Nikhil Prasad
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Publication number: 20020076473Abstract: The present invention relates to a process for the adaptation of flavor mixtures comprising the steps of:Type: ApplicationFiled: December 17, 2001Publication date: June 20, 2002Inventors: Gerald Reinders, Harry Erfurt
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Patent number: 6406724Abstract: A natural biogenerated cheese flavoring system is provided which can be used to prepare very different cheeses having desired flavor profiles. More specifically, the present cheese flavoring system contains a sulfury-cheddar flavored component, a creamy-buttery flavored component, and a cheesy flavored component. Each of these flavored components can be used as flavor building blocks with their own specific flavor profiles and/or characteristics. Using various combinations of these flavored components, cheeses having a wide variety of flavors can be produced. The flavored components are separately prepared from a highly concentrated milk substrate using compositions (e.g., specific enzymes, cultures, and additives) and process conditions designed to provide the flavored components having specific flavor profiles and/or characteristics. The flavor concentrates can be used in process cheese, process cheese-type products, or other cheeses to produce very different cheeses with desired flavor profiles.Type: GrantFiled: September 12, 2000Date of Patent: June 18, 2002Assignee: Kraft Foods Holdings, Inc.Inventors: Divya Shree Reddy, James William Moran, Bashir Aideloje Elabor, David Webb Mehnert, Rudolf Johann Fritsch
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Filter-paper insert for preparing filtered coffee, and method for producing said filter-paper insert
Publication number: 20020062741Abstract: A filter-paper insert (1) for preparing filtered coffee wherein, to alter the flavor of filtered coffee, the filter-paper insert (1) is provided with a coating (3) comprising a flavoring agent that forms a flavoring carrier, as well as a carrier material and a solvent. A coating (3) of this type can be sprayed or imprinted onto the filter-paper of the filter-paper insert (1), or otherwise applied to it, and dries relatively quickly following the application. Despite this, the flavoring agents are incorporated into the coating (3), and are reactivated when the hot brewing water flows through the filter-paper insert (1) for preparing filtered coffee.Type: ApplicationFiled: November 30, 2001Publication date: May 30, 2002Inventors: Florian Rohde, Rainer Dolfel, Erik Heusel -
Patent number: 6391364Abstract: A process for preparing a free alkylphenol flavor concentrate, including the steps of reacting an aqueous solution comprising a raw material containing bound alkylphenol conjugates with a mineral acid, and the use of free alkylphenols and free alkylphenol concentrates as flavor enhancers in a wide variety of food products.Type: GrantFiled: June 18, 1999Date of Patent: May 21, 2002Assignee: Whole Flavors, LLCInventor: Robert C. Lindsay
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Patent number: 6391365Abstract: 3,6-Dimethyl-2(3H)-benzofuranone is a new, valuable flavor material. A process for its industrial-scale preparation was developed.Type: GrantFiled: April 23, 1999Date of Patent: May 21, 2002Assignee: Haarman & Reimer GmbHInventors: Stefan Lambrecht, Horst Surburg, Matthias Güntert, Volkmar Koppe
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Patent number: 6387431Abstract: The dicarboalkoxy dioxolanes of formula (I) are stable in acidic aqueous alcoholic and non-alcoholic beverages. Therefore they are useful in food products especially in beverages to stabilize the citral character of these products by releasing citral over a prolonged period.Type: GrantFiled: July 19, 2000Date of Patent: May 14, 2002Assignee: Givaudan SAInventor: Markus Gautschi
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Patent number: RE37860Abstract: The process provides particulate flavor compositions having a flavor oil fixed in a particulate polyol material. It consists in mixing a mono- or disaccharide, a polysaccharide and water with a minor but flavor effective amount of a flavor oil such that the resulting particular flavor compositions possess a Tg below room temperature, and extruding the resulting homogeneous substrate at a temperature to form a melt which on cooling solidifies as a hard rubbery amorphous material having the flavor oil entrapped therein.Type: GrantFiled: May 5, 1999Date of Patent: September 24, 2002Assignee: Firmenich SAInventors: Anthony Blake, Philip Attwool