Flavor Per Se, Or Containing Flavor Or Flavor Improver Of Identifiable Organic Chemical Constitution Patents (Class 426/534)
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Patent number: 8420144Abstract: The present invention encompasses a method for screening for a kokumi-imparting substance by using the calcium receptor activity as an index, a composition containing a kokumi-imparting substance obtained by the screening method, a method for producing food or drink imparted with kokumi, and food or drink imparted with kokumi.Type: GrantFiled: May 16, 2008Date of Patent: April 16, 2013Assignee: Ajinomoto Co., Inc.Inventors: Yuzuru Eto, Yusuke Amino
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Publication number: 20130084378Abstract: 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: ApplicationFiled: May 2, 2012Publication date: April 4, 2013Applicant: DAESANG CORPORATIONInventors: Hye Seung JUN, Young-Duk KIM, Ki Kueon KANG, Min Ho HAN, Dong Cheol PARK, Jang-Ryul OH, Bok Jun PARK
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Patent number: 8409649Abstract: Disclosed are compounds that block off-notes in consumables and methods of blocking off-notes in consumables including off-notes provided by artificial sweeteners including aspartame, saccharin, acesulfame K (Acesulfame potassium), sucralose and cyclamate; and including stevioside, swingle extract, glyccerhizin, perillartine, naringin dihydrochalcone, neohesperidine dihydrochalcone, mogroside V, rubusoside, rubus extract, and rebaudioside A.Type: GrantFiled: March 27, 2008Date of Patent: April 2, 2013Assignee: Givaudan S.A.Inventors: Ioana Maria Ungureanu, Nicole Erna Irene Brune, Jay Patrick Slack, Kimberley Gray, Christopher Todd Simons, Jenny Ellen Evans Pennimpede
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Publication number: 20130078351Abstract: The present invention is directed to compounds that increase the saltiness intensity of sodium chloride in human taste. Compositions and foods comprising these compounds are also described.Type: ApplicationFiled: February 3, 2011Publication date: March 28, 2013Applicant: Monell Chemical Senses CenterInventor: Joseph G. Brand
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Publication number: 20130071535Abstract: Disclosed herein are food and flavorant compositions comprising 1,3-propanediol, wherein the 1,3-propanediol in said compositions has a bio-based carbon content of about 1% to 100%. In addition, it is preferred that the 1,3-propanediol be biologically-derived, and wherein upon biodegradation, the biologically-derived 1,3-propanediol contributes no anthropogenic CO2 emissions to the atmosphere.Type: ApplicationFiled: March 7, 2012Publication date: March 21, 2013Applicant: DuPont Tate & Lyle Bio Products Company, LLCInventors: Gyorgyi Fenyvesi, Melissa Joerger, Robert Miller, Ann Wehner
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Patent number: 8394442Abstract: The present invention relates to processes for the preparation of a flavoring concentrate, to a flavoring concentrate which can be prepared by a process according to the invention, to products comprising one or more flavoring concentrates according to the invention, and to processes for the concentration of flavoring and/or aromatic substances.Type: GrantFiled: March 15, 2012Date of Patent: March 12, 2013Assignee: SYMRISE AGInventors: Ingo Reiss, Harry Erfurt, Frank Ott, Günter Kindel, Bernd Gabriel
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Publication number: 20130030059Abstract: The invention relates to compounds that specifically bind a T1R1/T1R3 or T1R2/T1R3 receptor or fragments or sub-units thereof. The present invention also relates to the use of hetero-oligomeric and chimeric taste receptors comprising T1R1/T1R3 and T1R2/T1R3 in assays to identify compounds that respectively respond to umami taste stimuli and sweet taste stimuli. Further, the invention relates to the constitutive of cell lines that stably or transiently co-express a combination of T11 and T1R3; or T1R2 and T1R3; under constitutive or inducible conditions. The use of these cells lines in cell-based assays to identify umami and sweet taste modulatory compounds is also provided, particularly high throughput screening assays that detect receptor activity by use of fluorometric imaging.Type: ApplicationFiled: March 12, 2012Publication date: January 31, 2013Inventors: Xiaodong Li, Lena Staszewski, Hong Xu
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Publication number: 20130022728Abstract: 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.Type: ApplicationFiled: September 24, 2012Publication date: January 24, 2013Applicant: INTERNATIONAL FLAVOR & FRAGRANCES INC.Inventor: INTERNATIONAL FLAVOR & FRAGRANCES INC.
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Publication number: 20130022709Abstract: 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: ApplicationFiled: March 30, 2011Publication date: January 24, 2013Applicant: KIKKOMAN CORPORATIONInventor: Satoru Nakamura
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Publication number: 20130011345Abstract: The present invention has discovered that amide compounds represented by Formula I set forth below and isomers thereof have unexpected and advantageous flavor enhancement and modification properties: The amide compounds of the present invention can be used to enhance or modify the flavor of orally consumable compositions, such as foodstuff, chewing gums, dental and oral hygiene products, and medicinal products.Type: ApplicationFiled: July 8, 2011Publication date: January 10, 2013Inventors: Adam Jan Janczuk, Zhihua Liu
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Publication number: 20120328536Abstract: The present invention relates to taste improvement of foodstuffs, beverages, tobacco products and oral care products, using a substance according to formula (I), edible salts or edible esters thereof: It was found that substances represented by formula (I) are capable of modifying and complementing, the sensory impact of taste imparting substances. Thus, the present taste improving substances are advantageously applied in flavour compositions, foodstuffs, tobacco products and oral care products.Type: ApplicationFiled: September 6, 2012Publication date: December 27, 2012Applicant: QUEST INTERNATIONAL SERVICES B.V.Inventors: Jan Visser, Harry Renes, Esther van Ommeren, Sander van Tondeur, Chris Winkel
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Publication number: 20120321772Abstract: The object of the present invention is to provide a coffee aroma-containing composition which can achieve such aromatic and good flavor as one obtained immediately after extraction in industrially produced coffee extracts and coffee beverages. The coffee aroma-containing composition is obtained by addition of a liquid to ethyl isovalerate-containing roasted coffee beans, wet-grinding of them to prepare slurry, and stripping of aroma components from the slurry.Type: ApplicationFiled: January 21, 2011Publication date: December 20, 2012Applicant: SUNTORY HOLDINGS LIMITEDInventors: Masaru Fujiwara, Yoshiko Hino, Mami Mizuta, Tatsuji Onishi
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Patent number: 8329239Abstract: A method of masking the off-taste of an artificial or natural sweetener, comprising the addition to the sweetener of at least one compound according to the formula I in which R1 is selected from H, C1-C4 alkyl and Ph: R2 is selected from H and Me: R3 is selected from H, C1-C4 alkyl and Ph: R4 is selected from H and C1-C4 alkyl: or R3, R4 together form a five, six or seven-membered aliphatic ring.Type: GrantFiled: February 26, 2010Date of Patent: December 11, 2012Assignee: Givandan S.A.Inventors: Ioana Maria Ungureanu, Esther Van Ommeren
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Patent number: 8329238Abstract: Novel cooling compositions having a natural status are object of the present invention. These compositions comprise a combination of menthol, together with a nature identical ingredient and at least one natural extract. They can be added to flavoring compositions to impart cooling sensations devoid of mentholic flavoring notes.Type: GrantFiled: September 20, 2006Date of Patent: December 11, 2012Assignee: Firmenich SAInventors: Claude Vanrietvelde, Anh Le, Jérôme Barra
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Patent number: 8318231Abstract: The present invention generally relates to an improved two-part oxidizing system, as well as oxidizing compositions and methods for making and using the same, and in a particular embodiment to a two-part oxidizing system that, when mixed, yields an oxidizing composition. The two-part oxidizing system includes a metal chlorite first part, and an acid second part where the acid is sodium acid sulfate or a derivative thereof.Type: GrantFiled: March 17, 2010Date of Patent: November 27, 2012Assignee: Ecolab USA Inc.Inventors: C. Cayce Warf, Jr., Nahed M. Kotrola
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Publication number: 20120288605Abstract: Methods for synthesizing traditional balsamic vinegar, conventional balsamic vinegar, and Parmesan cheese flavouring compositions are provided for easily synthesizing these flavourings for use in or with food products for flavour addition, enhancement, and/or substitutes for flavourings typically obtained only after long aging methods.Type: ApplicationFiled: July 30, 2012Publication date: November 15, 2012Applicant: Frito-Lay Trading Company GmbHInventors: Eapen George, Stefanie Gesa Gröhnke, Hedda Hillmann, Thomas Hofmann, Peter Schieberle
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Publication number: 20120288604Abstract: Para-alkoxy benzontrile compounds as sweetness enhancers and their use in a consumable product containing at least one sweetener.Type: ApplicationFiled: September 15, 2010Publication date: November 15, 2012Applicant: Givaudan S.A.Inventors: Eric Flamme, Ioana Maria Ungureanu, Eric Kohlen
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Publication number: 20120277321Abstract: A method for preparing a composition including a compound based on vanillin and ethyl vanillin is described. A resulting composition and uses thereof in many fields of application, in particular in human and animal food is also described. A method for preparing a composition including a compound based on vanillin and ethylvanillin in a vanillin/ethyl vanillin molar ratio of 2 is also described wherein the method includes: a step of melting a mixture of vanillin and ethyl vanillin, which are used in a molar ratio other than 2, with an excess of vanillin representing from 2% to 20% of the weight of the mixture; a step of solidifying same, by cooling to a temperature of less than or equal to 50° C.±1° C.; and a step of recovering the resulting composition including the new compound.Type: ApplicationFiled: October 1, 2010Publication date: November 1, 2012Inventors: Jean-Claude Le-Thiesse, Kilani Lamiri
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Publication number: 20120269947Abstract: A method for imparting an aroma and/or flavor to a food product is provided. An aroma and/or flavor imparting composition containing any of (i) decanoic acid, (ii) octanoic acid and (iii) any one or more of acetol, furfural, methyltetrahydrofuranone and 2-acetyl-5-methylfuran, wherein when the amount, in parts by weight, of (i) the decanoic acid is “A”, the amount of (ii) the octanoic acid is “B”, and the total amount of (iii) acetol, furfural, methyltetrahydrofuranone and 2-acetyl-5-methylfuran is “C” and when A+B+C=100, then the addition to the beverage/food product is conducted to give a formulation shown by 0?A?60, 0?B?100, 0?C?100, 3A+B?180.Type: ApplicationFiled: June 20, 2012Publication date: October 25, 2012Inventors: Hiroki Osanai, Yukiko Takakura
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Patent number: 8293300Abstract: An anhydrous flavor delivery composition comprising a water-insoluble component, a surfactant and an alcohol is provided. In addition, a method of making the anhydrous flavor delivery composition and a method of flavoring a beverage are provided.Type: GrantFiled: January 31, 2006Date of Patent: October 23, 2012Assignee: Pepsico, Inc.Inventors: Yuanzhen Zhong, Peter Given, Colin Ringleib, Nick Feuerstein
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Publication number: 20120264608Abstract: Provided is a method for increasing the solubility of a poorly-soluble substance used in pharmaceutical products, veterinary pharmaceutical products, quasi-drugs, cosmetic products, food products, agricultural chemicals, and the like, without using large amounts of additives. This is a method for improving aqueous solubility, which comprises coating the surface of the particle of a poorly-soluble substance used in pharmaceutical products, veterinary pharmaceutical products, quasi-drugs, cosmetic products, food products, agricultural chemicals, and the like, with microparticles of a calcium compound such as calcium phosphate or calcium carbonate.Type: ApplicationFiled: September 10, 2010Publication date: October 18, 2012Applicant: Kabushiki Kaisha SangiInventors: Shuji Sakuma, Keiichiro Kikukawa, Ryosuke Miyasaka
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Patent number: 8287934Abstract: The invention relates to the use of 5-acetyl-2,5-dimethyl-2-hydroxy-tetrahydrofuran-3-one (diacetyl dimer of formula (I)) in the form of one of its stereoisomers or in the form of a mixture consisting of or containing two, three or four of its stereoisomers (i) for imparting, intensifying and/or modifying a creamy and/or fatty sensation in the mouth, (ii) for imparting, intensifying and/or modifying a sweet, buttery, cream-like and/or creamy flavor; and/or (iii) as an aromatic and/or flavoring substance.Type: GrantFiled: May 7, 2007Date of Patent: October 16, 2012Assignee: Symrise AGInventors: Jakob Ley, Berthold Weber, Gerhard Krammer, Ingo Reiss, Heinz-Jürgen Bertram, Ian Gatfield, Petra Hoffmann-Lücke
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Publication number: 20120244271Abstract: A method of masking a bitter aftertaste experienced in the consumption of a consumable composition, including the addition to the composition of a masking quantity of choline chloride. The proportion required is considerably less than the proportion of choline chloride used as a dietary supplement.Type: ApplicationFiled: December 14, 2010Publication date: September 27, 2012Inventors: David C. Bom, Kimberley Gray, Rajesh Venkata Potineni, Esther Van Ommeren
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Patent number: 8273398Abstract: The present invention concerns geranylamine derivates of oxalic acid, use of the same as flavorings and certain mixtures, compositions, preparations and semi-finished goods containing one or more such compounds.Type: GrantFiled: September 23, 2009Date of Patent: September 25, 2012Assignee: Symrise AGInventors: Michael Backes, Jan Looft
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Publication number: 20120231140Abstract: Provided are umami taste and savoury flavour enhancing compounds of formula (I) wherein R1 is selected from 0 and OH, the dotted line representing a bond present when R1 is 0, R2 is a hydrocarbon residue having 6 to 22 carbon atoms, comprising from 0-4 unsaturated carbon-carbon bonds. The compounds can be added to food products, beverages and other consumable products.Type: ApplicationFiled: August 20, 2010Publication date: September 13, 2012Applicant: GIVAUDAN SAInventors: Thomas Frank Hofmann, Andreas Degenhardt
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Patent number: 8263161Abstract: The present invention in a first aspect relates to taste improvement of foodstuffs, beverages, tobacco products and oral care products, using a substance according to formula (I), edible salts or edible esters thereof: It was found that substances represented by formula (I) are capable of modifying and complementing, the sensory impact of taste imparting substances. Thus, the present taste improving substances are advantageously applied in flavor compositions, foodstuffs, tobacco products and oral care products.Type: GrantFiled: May 4, 2007Date of Patent: September 11, 2012Assignee: Quest International Services B.V.Inventors: Jan Visser, Harry Renes, Ester van Ommeren, Sander van Tondeur, Chris Winkel
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Publication number: 20120207881Abstract: Object of the invention is to provide an ingredient delivery system that is particularly suitable for use in flour based dough. This object is met by providing a method for preparing a dough product, comprising subjecting a dough to a heat treatment, wherein the dough has been prepared by mixing (i) water, (ii) non-pelletized flour and (iii) one or more pellets comprising pelletized flour and an active ingredient.Type: ApplicationFiled: August 27, 2010Publication date: August 16, 2012Applicant: Nederlandse Organisatie voor toegepast- natuurwetenschappelijk onderzoek TNOInventor: Martijn Willem-Jan Noort
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Publication number: 20120177797Abstract: Disclosed is a taste enhancing agent for achieving sufficient saltiness or sweetness even in cases where the salt content or sugar content in food is reduced. Specifically disclosed is a taste enhancing agent which contains one or more substances selected from among linear aliphatic aldehydes having 3-10 carbon atoms and linear aliphatic alcohols having 4-10 carbon atoms as active ingredients. The amount of salt content or sugar content added to food can be reduced by adding the taste enhancing agent to the food.Type: ApplicationFiled: August 16, 2010Publication date: July 12, 2012Applicant: J-OIL MILLS, INC.Inventors: Susumu Yamaguchi, Hidenori Fujiwara, Reiko Kiyohara, Hideki Ushio, Daigo Iwanaga, Akira Shinoda
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Publication number: 20120178828Abstract: The present invention relates to processes for the preparation of a flavoring concentrate, to a flavoring concentrate which can be prepared by a process according to the invention, to products comprising one or more flavoring concentrates according to the invention, and to processes for the concentration of flavoring and/or aromatic substances.Type: ApplicationFiled: March 15, 2012Publication date: July 12, 2012Applicant: SYMRISE AGInventors: Ingo Reiss, Harry Erfurt, Frank Ott, Günter Kindel, Bernd Gabriel
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Publication number: 20120171184Abstract: A composition interacts with a biological cell system that includes bioactive molecules with biomolecular surfaces, cellular components and water molecules with a specific density. The composition includes a biologically active component that is constructed to increase an activity of a biological cell system by increasing the hydration of one or more components of that cell system. The biologically active component may include a primary carbohydrate clathrate subcomponent that increases the H-bonded structure of water, and a secondary solute subcomponent. The biologically active component may include an inclusion complex that is made up of a clathrate component and a complex-forming compound. The clathrate subcomponent may include amyloses or cyclodextrins. There is also a beverage and a method that improves cellular hydration in an animal, such as a human.Type: ApplicationFiled: December 31, 2010Publication date: July 5, 2012Inventor: Lajos SZENTE
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Patent number: 8210021Abstract: An Aromas kit uses containers of certain discrete molecules to provide odors suitable for an olfactory education of wine properties. The disclosed molecules may be found within certain wines and provide a useful olfactory reference when smelling a finished wine sample, even when the wine sample contains a myriad of other conflicting or competing molecule smells.Type: GrantFiled: January 15, 2010Date of Patent: July 3, 2012Inventors: Veronica L Bustos, Alexandre Schmitt
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Publication number: 20120134940Abstract: The invention provides process for making water-soluble nano-dispersions of water-insoluble materials in a water-soluble carrier material comprising the steps of: (i) providing a single phase mixture of: (a) a non-aqueous solvent or a mixture of miscible non-aqueous solvents, (b) at least one carrier material soluble in non-aqueous solvent (a), said carrier material being also soluble in water and solid at ambient temperature, (c) at least one water-insoluble payload material which is soluble in non-solvent (a), and, (ii) drying the mixture to remove solvent (a) and thereby obtain the carrier material (b) in solid form with payload (c) dispersed therein as nanoparticles, wherein the product of the drying step is water dispersible to give an aqueous solution of (b) and an aqueous nano-dispersion of (c).Type: ApplicationFiled: February 3, 2012Publication date: May 31, 2012Applicant: IOTA NanoSolutions LimitedInventors: Doris Angus, David John Duncalf, Andrew James Elphick, Alison Jayne Foster, James Long, Steven Paul Rannard, Dong Wang
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Publication number: 20120107477Abstract: 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: ApplicationFiled: November 2, 2011Publication date: May 3, 2012Applicant: SYMRISE AGInventor: Sven Siegel
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Publication number: 20120100255Abstract: 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: ApplicationFiled: June 25, 2010Publication date: April 26, 2012Inventors: Richard Splivallo, Christophe Maier
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Publication number: 20120093973Abstract: The invention provides milk-like beverage compositions comprising from about 1 to about 10% of one or more caseinates, from about 1 to about 10% whey protein, from about 2 to about 10% of one or more fats, from about 0.01 to about 1% one or more hydrocolloids, and from about 0.1 to about 10% one or more emulsifiers. The compositions are formulated to have a have a realistic milk-like appearance and a nutrient profile very similar to cow milk. The compositions do not contain lactose and therefore do not cause the symptoms associated with lactose intolerance.Type: ApplicationFiled: April 1, 2010Publication date: April 19, 2012Inventor: Mukund Parthasarathy
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Patent number: 8158180Abstract: The present invention relates to processes for the preparation of a flavoring concentrate, to a flavoring concentrate which can be prepared by a process according to the invention, to products comprising one or more flavoring concentrates according to the invention, and to processes for the concentration of flavoring and/or aromatic substances.Type: GrantFiled: December 16, 2008Date of Patent: April 17, 2012Assignee: Symrise GmbH & Co. KGInventors: Ingo Reiss, Harry Erfurt, Frank Ott, Günter Kindel, Bernd Gabriel
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Patent number: 8147892Abstract: The invention relates to gamma-glutamyl and beta-asparagyl peptide compounds of formula (I) that provide a kokumi flavor to consumables and flavor compositions, and to consumables and flavor compositions comprising such compounds. Enzymatic methods to prepare the compounds are provided.Type: GrantFiled: October 11, 2006Date of Patent: April 3, 2012Assignee: Givaudan SAInventors: Thomas Frank Hofmann, Andreas Dunkel
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Publication number: 20120076906Abstract: The present invention relates to the field of flavours. More particularly, it concerns the use of a monoglyceride of conjugated linoleic acid as flavouring ingredient. Particularly preferred is the use of the 9,11 isomer of the CLA monoglyceride, such as the 9cis,11trans isomer. CLA monoglycerides enhance or modify butter or beef flavour, for instance.Type: ApplicationFiled: June 18, 2010Publication date: March 29, 2012Inventors: Kasia Aeberhardt, François Benzi, Simon Linder, Srini Subramanian
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Patent number: 8137725Abstract: This invention is directed to an enhanced white chocolate to which has been added isovaleric acid in an amount effective to provide enhanced organoleptic attributes compared to a conventional white chocolate. The invention is also directed to the preparation of the enhanced white chocolate.Type: GrantFiled: January 15, 2010Date of Patent: March 20, 2012Assignee: Mars, IncorporatedInventors: John P. Munafo, Mark S. Mackey
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Patent number: 8137726Abstract: 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: GrantFiled: October 12, 2010Date of Patent: March 20, 2012Assignee: Mars IncorporatedInventors: Keith A. Woelfel, Amy M. Dombroski, Bill J. Bellody, John Didzbalis, Caroline E. Chaney
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Patent number: 8119175Abstract: Heterogenous matrix particles having a continuous phase of a polymer and a discontinuous phase of an oil, and optionally an active such as a flavor or a fragrance. The continuous phase comprises at least one filler. The matrix particles exhibit high loading efficiency and low amounts of surface oil.Type: GrantFiled: May 5, 2004Date of Patent: February 21, 2012Assignee: Givaudan S.A.Inventors: Jon Christian Soper, Jeff Molnar, James Michael Vale
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Publication number: 20120034364Abstract: The inventors of this invention have conducted the search for a variety of compounds which may possess a desired CaSR agonist activity to thus find out a substance capable of imparting a kokumi, which shows a more excellent kokumi-imparting effect, in particular, a kokumi-imparting effect of the initial taste-imparting type one, which is excellent in the stability and which can easily be produced at a low cost and the present invention thus provide a kokumi-imparting agent consisting of such a substance as well as a complex kokumi-imparting agent comprising the substance and other substances possessing the CaSR agonist activities in combination. More particularly, the present invention herein provides a kokumi-imparting agent consisting of ?-Glu-Abu (L-?-glutamyl-L-2-amino-butyric acid) and a complex kokumi-imparting agent comprising the foregoing substance and another substance having a CaSR agonist activity, in combination.Type: ApplicationFiled: September 30, 2011Publication date: February 9, 2012Inventors: FUMIE FUTAKI, Reiko Yasuda, Seiichi Sato, Takashi Miyaki, Naohiro Miyamura, Yuzuru Eto
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Publication number: 20120034363Abstract: The present invention provides a flavor composition that can impart an ORAC value of 1 ?molTE/g or more to foods. The flavor composition is prepared by mixing natural essential oils and flavor components having ORAC values.Type: ApplicationFiled: August 2, 2011Publication date: February 9, 2012Applicant: T. HASEGAWA CO., LTD.Inventors: Yoshiko Miyajima, Kaname Ishiwatari, Kensuke Nojiri
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Publication number: 20120021110Abstract: A method for producing an unfermented beer-flavored malt beverage according to the present invention comprises adjusting linalool and acetaldehyde concentrations in a malt beverage to be improved in flavor to thereby impart or enhance a fermentation flavor in the beverage. The present invention also relates to a malt beverage having an improved flavor and a flavor improving agent. According to the present invention, a well-balanced fermentation flavor can be imparted or enhanced in an unfermented beer-flavored malt beverage to thereby improve the flavor of the beverage.Type: ApplicationFiled: January 5, 2010Publication date: January 26, 2012Applicant: KIRIN BEER KABUSHIKI KAISHAInventors: Takayoshi Katayama, Takehito Itakura, Takehito Ota, Hideaki Kito
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Patent number: 8101223Abstract: The present invention in a first aspect relates to flavor modulation in foodstuffs, beverages, orally administered pharmaceuticals, tobacco products and oral care products, using a flavor modulating substance selected from the group of substances represented by formula, edible salts thereof and edible esters thereof: formula wherein R1 and/or R2 represent the residue of primary amines, more particularly the residues of primary amines selected from amino acids, peptides, purines and pyrimidines, aralkylamines and certain branched or straight chain, hydrophilically substituted alkylamines. It has been found that these substances are capable imparting highly desirable taste attributes in the products they are incorporated in. In addition said flavor modulating substances are advantageously applied in flavor compositions, foodstuffs, orally administered pharmaceuticals, tobacco products and oral care products.Type: GrantFiled: October 5, 2006Date of Patent: January 24, 2012Assignee: Givaudan Nederland Services B.V.Inventors: Harry Renes, Chris Winkel, Eric Kohlen, Jan Visser, Emelie Verhoek
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Publication number: 20120015089Abstract: Compounds of the formula (I) A is OH or a carbonyl group, n is 0 or 1, R is an alkyl radical having from 1 to 4 carbon atoms, in particular methyl, ethyl, n-propyl, iso-propyl, n-butyl or t-butyl; or a residue of a hydroxy carboxylic acid, in particular the residue —CH(OH)COOH, —CH(OH)CH2COOH, —CH2CH(OH)COOH or —CH(OH)CH(OH)COOH; and R? is independently selected from H or OH.Type: ApplicationFiled: February 16, 2010Publication date: January 19, 2012Applicant: GIVAUDAN S.A.Inventors: Abdelmajid Kaouas, Harry Renes, Cornelis Winkel
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Patent number: 8093290Abstract: A solution consisting essentially of menthyl lactate and menthol carboxamide dissolved in a solvent, such as propylene glycol, which solvent is acceptable for food, oral care or cosmetic products and a method of preparing it.Type: GrantFiled: October 27, 2003Date of Patent: January 10, 2012Assignee: Givaudan SAInventors: Christophe Galopin, Eduardo Moraes, Lori Tigani
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Patent number: 8088426Abstract: The invention relates to compounds of formula (I) that provide a kokumi flavor to consumables and flavor compositions, and to consumables and flavor compositions comprising such compounds. Enzymatic methods to prepare the compounds are provided.Type: GrantFiled: October 11, 2006Date of Patent: January 3, 2012Inventors: Thomas Frank Hofmann, Andreas Dunkel
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Patent number: 8088433Abstract: Described are mononuclearly filled seamless microcapsules comprising: a capsule shell of a hardened capsule material based on an acid polysaccharide and a filler material surrounded on all sides by the capsule shell, including an organoleptitic effective amount of a flavor, wherein the microcapsules is heat stable and/or cooking stable and/or deep fry stable and the water portion in the capsule shell is adjusted to a value of?50 wt. %, based upon the total mass of the capsule shell.Type: GrantFiled: July 30, 2009Date of Patent: January 3, 2012Assignee: Symrise AGInventors: Thomas Mangos, Norbert Fischer, Pierre Chauchadis, Wolfgang Fexer, Christian Schütte
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Publication number: 20110318459Abstract: Methods for synthesizing traditional balsamic vinegar, conventional balsamic vinegar, and Parmesan cheese flavouring compositions are provided for easily synthesizing these flavourings for use in or with food products for flavour addition, enhancement, and/or substitutes for flavourings typically obtained only after long aging methods.Type: ApplicationFiled: June 25, 2010Publication date: December 29, 2011Inventors: EAPEN GEORGE, Stefanie Gesa Gröhnke, Hedda Hillmann, Thomas Hofmann, Peter Schieberle