Abstract: The present invention relates to a process for the removal of undesirable flavours and odours from potassium lactate, wherein the potassium lactate is treated with active carbon. According to this method a potassium lactate is obtained which does not have the bitter aftertaste of the potassium lactate according to the state of the art.

Abstract: Enhanced flavoring compositions containing at least one flavoring agent and an effective amount of N-ethyl-p-menthane-3-carboxamide are provided. The N-ethyl-p-menthane-3-carboxamide is present at about 0.04 to about 2.2% by weight of the enhanced flavoring composition. The invention further concerns chewing gums and confectionery compositions containing a flavoring effective amount of the enhanced flavoring compositions.

Abstract: Flavor and fragrance compositions comprising 1-mercapto-1-arylalkanes or derivatives thereof according to formula (I)

Abstract: Described are mononuclearly filled seamless microcapsules comprising: a capsule shell of a hardened capsule material based on an acid polysaccharide and a filler material surrounded on all sides by the capsule shell, including an organoleptitic effective amount of a flavor, wherein the microcapules 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.

Abstract: The present invention relates to a multilayer seamless tubular film as a food casing with barrier action for oxygen and/or water vapor, which is capable of absorbing and storing a food additive and releasing it to the food. It is used as an envelope of pasty or liquid materials and is particularly suitable as a synthetic sausage casing. The invention further relates to a particular liquid smoke composition which, in combination with such a tubular film, is particularly suitable for transferring the dyes and flavorings present to the food.

Abstract: This invention relates to a process for improving the texture and juiciness of a meat product intended for cooking, among others of those intended for frying. In particular, the invention relates to a novel marinade for improving the tenderness and mouthfeel of a meat product. Provided is a meat marinade comprising a fat and a protein wherein said fat is present in an amount of about 0.1-25 percent by weight (w %) of the marinade, preferably 0.3-20 w %, more preferably 0.5-10 w %, and wherein said protein is present in an amount of about 0.05-10 percent by weight (w %) of the marinade, preferably 0.8-6 w %, more preferably 1-5 w %. Said marinade may comprise a fat- and protein-containing dairy product, such as cooking cream. Also provided is a method for improving the tenderness of a meat product, comprising marinating said meat product with a marinade according to the invention.

Abstract: An improved method for imparting a butter flavor to a product, the method comprising adding to the product an organoleptically effective amount of diacetyl, the improvement comprising substituting for the diacetyl, an organoleptically acceptable derivative of diacetyl having the formula: (formula I), or an organoleptically acceptable salt thereof, as well as compositions for carrying out the method and products and articles of manufacture comprising the additive.

Abstract: The present invention relates to confectionery products comprising an isomalt component, a geraniol containing aroma component and at least one product additive and processes to obtain them.

Abstract: Disclosed are a food product and a method of preparing the food product. The food product includes at least one fruit and at least one fruit juice. The at least one fruit juice is mixed with the at least one fruit for forming a mixture. Thereafter, the mixture is frozen to prepare the food product. The food product is provided with a food product package.

Abstract: A ?-aminobutyric acid-containing soy sauce seasoning with stabilized qualities such as color and gloss, deliciousness, ?-aminobutyric acid content and the like can be obtained by adjusting pH within a certain range when ?-aminobutyric acid is contained in a soy sauce seasoning at a high concentration.

Abstract: The present invention is directed to a food emulsion composition, in the form of a nanoemulsion, comprising a food safe nonionic surfactant, alcohol co-solvent and an essential oil. The food emulsion composition can be used for a wide variety of food and beverage compositions, including but not limited to, dressings, marinades, sauces, condiments, beverages and the like. The encapsulated nanoemulsion flavorant compositions are beneficial because they make flavorants appear comparable with other compositions with twice the amount of flavorants which are non-encapsulated in an nanoemulsion. In addition, the nanoemulsion compositions better stability and show less signs of oxidation over time at room temperature than non-encapsulated formulations. Less oxidation and better stability results in lesser appearance of rancid aromas and bitter flavors.

Abstract: The invention provides compositions and methods for reformulating foodstuffs to reduce sodium content, while significantly enhancing salt perception and minimizing additional bitterness. In certain embodiments, the invention provides salt taste enhancing compositions including a blend of three potassium salts—namely, potassium chloride, monopotassium phosphate, and potassium citrate—which, when used in conjunction with sodium chloride, significantly enhances the salt perception in foods and beverages, while imparting no or limited bitter aftertaste. In other embodiments, the invention provides salt taste enhancing compositions including potassium chloride in combination with an organic acid and, optionally, an organic acid salt of potassium.

Abstract: A food seasoning composition created with mixed ingredients comprising grated parmesan cheese, basil leaves, oregano leaves, black pepper, granulated garlic, table salt, and sugar, in specific quantities.

Abstract: A method for encouraging the development of new flavors, wherein the method includes the steps of providing a plurality of sets of comestible pieces available for combination experimentation, providing a plurality of predetermined flavor combination suggestions, and encouraging experimental combination of comestibles from different sets. Preferably, each set is characterized by a unique flavor and the flavor of each piece is provided by a predetermined amount of flavoring contained therein. Also preferably, the predetermined amount of flavoring contained in each piece is standardized relative to flavor intensity. Optionally, rewards are given for the development or identification of successful flavor combinations.

Abstract: Described is to a process for augmenting, enhancing, modifying, or imparting a berry or citrus aroma or taste to a foodstuff or a beverage comprising the step of adding to a foodstuff or a beverage an aroma or taste augmenting, enhancing, modifying, or imparting quantity of at least an oxo-terpene carbinol, a carbinyl C1-C6 alkanoate, or a C4-C6 alkenoate.

Abstract: Described is to a process for augmenting, enhancing, modifying, or imparting a berry or citrus aroma or taste to a foodstuff or a beverage comprising the step of adding to a foodstuff or a beverage an aroma or taste augmenting, enhancing, modifying, or imparting quantity of at least an oxo-terpene carbinol, a carbinyl C1-C6 alkanoate, or a C4-C6 alkenoate.

Abstract: A stabilized cheese flavoring system which can be used to prepare very different cheeses having desired flavor profiles in which the flavoring system is stabilized against the growth of spoilage or pathogenic microorganisms therein, while flavor development can be accelerated in one more of its flavor components thereof. The stabilized flavoring systems are obtained by addition of a bacteriocin source as part of fermentation process that accelerates the fermentation time needed for flavor development in one or more of its flavor components, and in at least a sulfur-cheddary component thereof in one embodiment. Therefore, production times can be significantly reduced for one or more of the flavor components of the flavoring system of the present invention without loss of flavor and while improving its microbial stability.

Abstract: The present invention in a first aspect relates to taste improvement of foodstuffs, beverages, pharmaceutics, tobacco products and oral care products, using a substance according to formula (I) or formula (II), or edible salts thereof: R1—CR7(OR4)—CO—NR2—CR8R3—X—OR5??(I) R6—CR7(OR4)—CO-Az??(II) It was found that substances represented by formula (I) and/or formula (II) are capable of modulating and complementing the sensory impact of taste imparting substances. Thus, the present taste improving substances are advantageously applied in flavour compositions, foodstuffs, beverages, pharmaceutics, tobacco products and oral care products.

Abstract: Use as a salt enhancer and flavour of S- or O-carboxyalkylated amino acids and peptide compounds of formula I and consumables or flavour compositions comprising such compounds. Method of flavouring consumables, in particular of replacing sodium from said consumables by employing said compounds while using a reduced salt content, or enhancing the salty taste of salt at a given salt concentration. Novel compounds of formula I.

Abstract: One object of the present invention is to provide a method of improving the affinity of a solvent for the surface of a hardly soluble or insoluble substances. Further object of the invention is providing a molded article comprising a hardly soluble or insoluble substances using the solution of a hardly soluble or insoluble substances. A method for improving affinity of a substance surface for a solvent, comprising: bringing the substance surface into contact with water-soluble xylan and the solvent, wherein the substance is hardly soluble or insoluble in the solvent in the absence of the water-soluble xylan. A solution comprising an added water-soluble xylan, a substance, and a solvent, wherein the substance is hardly soluble or insoluble in the solvent in the absence of the water-soluble xylan. A molded article comprising the added water-soluble xylan and the hardly soluble substance.

Abstract: Provided is a method of producing mushroom mycelia-based meat analog, a meat analog produced using the method, a low-calorie synthetic meat and a meat flavor comprising the meat analog. The meat analog can be produced from mushroom mycelia within a short period of time in a cost and effort effective manner. A meat analog having improved meat-like texture and flavor compared to a conventional soy protein can be produced, and thus a low-calorie synthetic meat and a meat flavor can be produced using the meat analog.

Abstract: The present invention is directed to novel compounds and a process for augmenting or imparting a flavor enhancement effect or modifying the perception of one or more of the five basic taste qualities sweet, sour, salt, bitter and umami, to a foodstuff, chewing gum, medicinal product, toothpaste, alcoholic beverage, aqueous beverage, snack, sauce or soup comprising the step of adding to a foodstuff, chewing gum, medicinal product, toothpaste, alcoholic beverage, aqueous beverage, snack, sauce or soup a flavor enhancement or modification of basic taste quality augmenting, enhancing or imparting quantity and concentration of at least one N-substituted unsaturated alkyl amide defined according to the structures:

Abstract: A flavor of smoke generated by combustion, incomplete combustion, or thermal decomposition of a plant material may be improved by heating the smoke with a secondary heater. In particular, a dried smoked fish may be produced by drying boiled fish by a hot blast for a predetermined time so as to reduce a water content thereof to 30% or less by mass, and keeping the dried fish under an atmosphere of the smoke with the improved flavor. The temperature of hot blast is preferably decreased from 120° C. or higher at the initial drying step, to lower than 120° C. at the final drying step. According to this method, a favorable flavor is imparted to the food, and toxic ingredients such as benzopyrene are reduced.

Abstract: The invention relates to compounds of formula (I) that provide a kokumi flavour to consumables and flavour compositions, and to consumables and flavour compositions comprising such compounds. Enzymatic methods to prepare the compounds are provided.

Abstract: Described is to a process for augmenting, enhancing, modifying or imparting a berry or citrus aroma or taste in or to a foodstuff or aqueous beverage comprising the step of adding to a foodstuff or aqueous beverage an aroma or taste augmenting, enhancing, modifying or imparting quantity and concentration of at least one oxo-terpene carbinol, carbinyl C1-C6 alkanoate or C4-C6 alkenoate.

Abstract: An individual alkamide and/or a mixture having two or more different alkamides, is disclosed for changing, masking or reducing the unpleasant flavor impression of an unpleasant-tasting substance or mixture of substances. The alkamide can be trans-pellitorine; cis-pellitorine; 2Z,4Z- or 2Z,4E-decadienoic acid-N-isobutylamide; 2E,4E-decadienoic acid-N-([2S]-2-methylbutyl)amide; 2E,4E-decadienoic acid-N-([2R]-2-methylbutylamide); 2E,4Z-decadienoic acid-N-(2-methylbutyl)amide; achilleamide; sarmentine; 2E- or 3E-decenoic acid-N-isobutylamide; 3E-nonenoic acid-N-isobutylamide; spilanthol; homospilanthol; 2E,6Z,8E-decatrienoic acid-N-([2R]-2-methylbutyl)amide; 2E- or 2Z-decen-4-oic acid-N-isobutylamide; ?-sanshool; ?-hydroxysanshool; ?-hydroxysanshool; ?-hydroxysanshool; ?-hydroxyisosanshool; ?-dehydrosanshool; ?-sanshool; bungeanool; isobungeanool; dihydrobungeanool; or tetrahydrobungeanool, or combinations thereof.

Abstract: The present invention relates to the discovery that certain non-naturally occurring, non-peptide amide compounds and amide derivatives, such as oxalamides, ureas, and acrylamides, are useful flavor or taste modifiers, such as a flavoring or flavoring agents and flavor or taste enhancer, more particularly, savory (the “umami” taste of monosodium glutamate) or sweet taste modifiers, —savory or sweet flavoring agents and savory or sweet flavor enhancers, for food, beverages, and other comestible or orally administered medicinal products or compositions.

Abstract: A reduced sodium salty taste composition for reduction of sodium chloride in food contains sodium chloride, at least one of a food acid and a salt of a food acid, at least one of an amino acids and a salt of an amino acid, and can additionally contain potassium chloride, yeast extract, sweeteners, and flavors. A food containing the reduced sodium salty taste composition and a process for making the reduced sodium salty taste composition are disclosed.

Abstract: The present invention concerns means and methods for obtaining an edible or drinkable wet pet foodstuff having enhanced palatability, by heating an edible or drinkable foodstuff preparation comprising: —at least one inorganic phosphate compound, preferably at least one inorganic pyrophosphate; and—at least one thermal reaction-generated flavour and/or aminoacid and reducing sugar precursors thereof.

Abstract: Compounds of formula (A) are described wherein, independently of one another, the following applies to groups R and R1: R is methyl or ethyl, and R1 is hydrogen or methyl, wherein the meandering line shows that for R1=methyl, the associated double bind is (E)- or (Z)-configured. Furthermore, methods for producing compounds of formula (A) and the use of corresponding compounds as fragrance and/or flavouring substances are described.

Abstract: A new formulation for frozen slush, flavored drinks is presented. A formulation has been found that will allow the formulation of tea, herbs or other plant extract based frozen slush drinks. The formulation is stable to freezing and thawing. The drink may be locally made and immediately consumed and also may be made using centralized controlled manufacturing and distribution of the finished product. A manufacturing process is also provided.

Abstract: The invention relates to a compound of the formula (VII) to an odoriferous substance or aroma composition comprising such a compound, and to a perfumed or aromatized product comprising such a compound. The invention furthermore relates to the use of a compound of the formula (VII) as an odoriferous substance and/or for improving fixation of an odoriferous substance or aroma composition. The invention moreover relates to a method for producing a compound of the formula (VII), to a method for producing a precursor of the compound of the formula (VII) and to the precursor itself. It moreover relates to a method for producing, enhancing or modifying a sandalwood odor in a mixture.

Abstract: The invention provides methods of synthesizing the purified enantiomers of oleocanthal. The invention further provides methods of using oleocanthals in various formulations including, food additives; pharmaceuticals; cosmetics; animal repellants; and discovery tools for mammalian irritation receptor genes, gene products, alleles, splice variants, alternate transcripts and the like.

Abstract: The present invention is directed to encapsulated fragrance materials. The fragrance materials are comprised of high Clog P materials or high Clog P fragrance materials along with high Clog P solvent materials. The encapsulated fragrance and solvent materials can then be further coated with a second coating, preferably a cationic coating. The selective use of solvents enables the fragrance and fragrance materials to remain in the capsules for extended periods of time without leaching from the capsule. The leaching of the flavor or fragrance materials is a problem especially in products that contain a high loading of surfactant or emulsifying materials such as laundry and oral care products.

Abstract: Methods and uses of one or more straight chain C4-C5 mercapto-alkanones in an amount sufficient to increase the organoleptic properties of a coffee flavor provided in a food or beverage. The compounds may be used to replace or reinforce flavors or aromas that were at least partially removed during preparation of soluble coffee powder. The aroma-providing compound(s) may be added to soluble coffee powder prior to its incorporation or addition to the food or beverage in an amount sufficient to increase the coffee flavor thereto. Food products and beverages containing one or more of these aroma-providing substances are also included. Depending on which flavor notes and aromas are desired in the final product, other aroma-providing substances may be added to the food products and beverages. It has been found that particularly suitable additional aroma-providing compounds for use in the present invention are 4-methoxy-2-methylbutan-2-thiol alone or in combination with other sulfur containing coffee odorants.

Abstract: Improved citral and citronellal derivatives, and fragrance and flavorings including the derivatives, that have a longer useful shelf life than citral and citronellal and/or fragrances and flavoring including citral and citronellal, are disclosed. In particular, the derivatives maintain the fragrance characteristics of citral and citronellal, while lowering the allergic properties, and lemony flavors and fragrances with a longer shelf-life than citral and citronellal, are disclosed. Also discovered are methods of making the derivatives, and articles of manufacture including the derivatives. The derivatives replace the aldehyde group in citral or citronellal with a hydroxy group. In one embodiment, the derivatives also replaced one or more double bonds in citral or the double bond in citronellal with a cyclopropyl group, which can be unsubstituted, or substituted with one or two alkyl, preferably methyl, groups, or with an oxirane or thiirane ring or combinations thereof.

Abstract: The present invention is directed to, among other things, an artificial sweetener and method of making the same composed of acesulfame potassium, crystalline maltitol and Neotame, which provides a high intensity sweetness, contributes no significantly unpleasant aftertaste, yields a sucrose-like taste to products in which it is incorporated, and has a sweetness power equivalent to about 600 times that of sucrose.

Abstract: The invention relates to an aroma composition for reducing or suppressing a bitter, astringent impression in the oral cavity, comprising (i) one or more salivatory aroma substances and/or flavorings and (ii) one or more particular bitterness-masking aroma substances and/or flavorings and optionally (iii) one or more further aroma substances, wherein preferably at least one aroma substance is an aroma substance which suppresses malodors and optionally (iv) one or more auxiliary substances or carriers.

Abstract: Saturated and unsaturated compounds having sweet, salt or umami taste enhancement qualities. The compounds have the structure: wherein R1?H or methyl; R2 is selected from the group consisting of H, C1-C4 alkyl, alkenyl and methylene; R3 is selected from the group consisting of H, C1-C8 straight or branched chain alkyl, alkenyl, dienalkyl and phenyl; or if R1?H, R2 and R3 taken together can represent cyclopropyl, cyclobutyl, cyclopentyl, cyclopentenyl, cyclohexyl, or cyclohexenyl; R4 is selected from the group consisting of H, methyl and ethyl; R5 is selected from the group consisting of H, methyl and ethyl; R6 is selected from the group consisting of H, C1-C9 straight or branched chain alkyl, alkenyl, alkyldienyl, and acyclic or cyclic containing no more than one ring; with the proviso that in structure 1, when R4 is H or Me and R5?H or methyl, R6 may be selected from the group described above and phenyl.

Abstract: The invention relates to a cold water soluble, low calorie, low net carbohydrate powdered beverage composition containing protein and fiber suitable for reconstitution with water or aqueous based liquids. More specifically, the present invention relates to a cold water soluble, low calorie, low net carbohydrate powdered beverage composition comprising (1) a protein component, (2) a soluble fiber component, and (3) an optional high intensity sweetener component, wherein the soluble fiber component increases the flowability and cold water solubility of the powdered beverage composition.

Abstract: A vegetable fat based confectionery product for use as a confectionery coating or chip in food products comprises vegetable fat, which may be cocoa butter or fat used in compound chocolate, as a principal fat constituent. There is also included in the fat constituent 0.5% to 3% by weight of anhydrous freeze-dried fruit. Accordingly, the flavor of the included fruit infuses the fat based confectionery product. Typically, the freeze-dried fruit is added to cocoa butter, if used, following a conventional conching process step; but the freeze-dried fruit may be mechanically admixed to the fat constituent. Depending on its melting point, the confectionery coating may be used on health bars or the like, or on frozen ice cream bars.

Abstract: Methods and systems are disclosed for producing a multi-phase food product by processing different phases of the food product in separate streams using different processing conditions for each stream. The separate streams are combined to produce the multi-phase food product.

Abstract: The invention concerns an oil-in-water emulsion wherein the oil droplets of a diameter in the range of 5 nm to hundreds of micrometers exhibit a nano-sized self-assembled structure with hydrophilic domains having a diameter size in the range of 0.5 to 200 nm, due to the presence of a lipophilic additive, and the oil-in-water emulsion contains a thickener or gelling agent in order to create new product consistencies and textures.

Abstract: The present invention provides compositions containing bitterness inhibitors that reduce the bitter taste of KCl that is used in foods or beverages as a substitute for sodium chloride. The compositions contain as bitterness inhibitors taurine and 5?-adenosinic acid, and 5?-inosinic acid, and/or 5?-guanylic acid. Furthermore, the present invention provides methods of using these compositions and methods for preparing them.

Abstract: The present invention provides flavored seasoning compositions containing low-salt substitutes that reduce the quantity of common salt used to flavor foods. More specifically, the compositions contain (a) a flavored seasoning mixture comprising flavoring agents, and flow agents, bulking agents, binding agents and/or preservatives, and (b) a salt substitute containing potassium chloride and bitterness inhibitors taurine and 5?-adenosinic acid, 5?-inosinic acid and/or 5?-guanylic acid. Furthermore, the present invention provides foods containing these compositions, methods of using these compositions and methods for preparing them.

Abstract: A method and apparatus to be employed in tasting processes for the purpose of characterizing the aromatic qualities of, for example, a wine, single malt scotch, hot brewed coffee or tea, chocolate, breads, food oils or similar type of aromatic product. The apparatus comprises a carrier material suitable for the support of aromatic scents of a variety found in wines, other beverages and other foods. The apparatus provides for the grouping of scents according to, for example, commonly found groupings of flavors in wine, distilled, brewed, hot brewed, food oils, chocolate or other aromatic food products. The apparatus provides for ease of separation of the individual scents or groups appropriate to the users current experience. The apparatus includes carrier material to which the aromatic scents are applied or to which the scents have been previously applied.

Abstract: The invention relates to compounds of O-alkylated sulphur-containing amino acids or peptides that provide an onion flavour to consumables and flavour compositions, and to consumables and flavour compositions comprising such compounds.

Abstract: The present invention in a first aspect relates to flavour modulation in foodstuffs, beverages, orally administered pharmaceuticals, tobacco products and oral care products, using a flavour 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 flavour modulating substances are advantageously applied in flavour compositions, foodstuffs, orally administered pharmaceuticals, tobacco products and oral care products.

Abstract: An improved aroma-producing composition is provided that is shelf-stable and allows controlled release of a desired aroma from the composition, and also food products treated with the aroma-producing composition. The aroma-producing composition is a homogenous one-phase system which includes an aroma-producing material and a fat-containing composition which includes a medium chain fatty acid triglyceride and fat or lipid having a melting point greater than the medium chain fatty acid triglyceride. The aroma-producing composition can be heated to induce and boost aroma release from the aroma-producing composition at an opportune time, such as when a food product treated with the aroma-producing composition is preheated by microwave heating immediately before it is consumed.

Abstract: A flavor or fragrance composition containing 3-hydroxy-4-methylalkanoic acids, 4-methylalk-3-enoic acids and/or their esters of formula (I) wherein R1, R2 and R3 have the same meaning as given in the description is disclosed.