Heterocyclic Patents (Class 426/536)
  • Patent number: 10907116
    Abstract: The present application relates to the preparation of cyclohexyl-alkyl carbinols, including 1-(cyclohex-3-en-1-yl)-2-methylpropan-1-ol, which possesses a minty aroma that can be described as fresh, invigorating, and menthol-like, and also possesses cooling properties. The use of cyclohexyl-alkyl carbinols as readily accessible and cost effective fragrance, flavor, and cooling ingredients, and potential applications thereof is also described.
    Type: Grant
    Filed: June 3, 2016
    Date of Patent: February 2, 2021
    Assignee: P2 SCIENCE, INC.
    Inventors: Patrick Foley, Yonghua Yang
  • Patent number: 9999612
    Abstract: A lifestyle disease improving drug is disclosed that enhances PPAR?, ? and ? agonist activities that includes a compound having the lactone structure in accordance with the chemical formula 6-alkyl-5,6-dihydro-2H-pyran-2-one, the alkyl containing 4, 5, or 6 carbons. Methods for enhancing PPAR?, ? and ? agonist activities in vertebrates or medically treating a vertebrate are disclosed. The methods include providing a composition of an active ingredient, the lifestyle disease improving drug, in a biologically acceptable medium and administering an effective amount of the composition to a vertebrate.
    Type: Grant
    Filed: September 9, 2016
    Date of Patent: June 19, 2018
    Assignee: TSUJIMOTO CHEMICAL CO., LTD.
    Inventor: Munekazu Iinuma
  • Patent number: 9920344
    Abstract: The present invention relates to a method for producing a composition containing isomaltulose from a substrate containing sucrose comprising the steps of: a) contacting the substrate containing sucrose with a particulate carrier-immobilized sucrose isomerase biomass and b) obtaining a composition containing isomaltulose, characterized in that the median particle size d(0.5) of the carrier-immobilized sucrose isomerase biomass is from 370 to 550 ?m. The carrier can be an alginate or a polyvinyl alcohol carrier.
    Type: Grant
    Filed: July 17, 2014
    Date of Patent: March 20, 2018
    Assignee: SÜDZUCKER AKTIENGESELLSCHAFT MANNHEIM/OCHSENFURT
    Inventors: Wolfgang Wach, Thomas Rose
  • Patent number: 9445606
    Abstract: The invention provides the use of a 4-hydroxydihydrochalcone of the formula (I) wherein R1, R2, R3 and R4 each, independently, represent H, OH or O-alkyl, with the proviso that at least one of the groups R1, R2 or R3 represents OH, a salt of such a 4-hydroxydihydrochalcone of the formula (I), a mixture containing or consisting of two or more different 4-hydroxydihydrochalcones of the formula (I), wherein R1, R2, R3 and R4 are each defined in the way given above, a mixture containing or consisting of salts of two or more different 4-hydroxydihydrochalcones of the formula (I), wherein R1, R2, R3 and R4 are each defined in the way given above or a mixture containing or consisting of a 4-hydroxydihydrochalcone of the formula (I) or two or more different 4-hydroxydihydrochalcones of the formula (I), wherein R1, R2, R3 and R4 are each defined in the way given above, and a salt of a 4-hydroxydihydrochalcone of the formula (I) or two or more salts of different 4-hydroxydihydrochalcones of the formula
    Type: Grant
    Filed: March 21, 2007
    Date of Patent: September 20, 2016
    Assignee: SYMRISE AG
    Inventors: Gerhard Krammer, Jakob Ley, Thomas Riess, Martin Haug, Susanne Paetz, Günter Kindel, Ralph Schmidtmann
  • Patent number: 9034409
    Abstract: The present invention concerns a flavoring substance-included cellulose, comprising or consisting of cellulose and flavoring substances included in the cellulose, methods for producing such flavoring substance-included celluloses, and mixtures comprising flavoring substance according to the invention.
    Type: Grant
    Filed: November 23, 2009
    Date of Patent: May 19, 2015
    Assignee: SYMRISE AG
    Inventor: Sven Siegel
  • Publication number: 20150093339
    Abstract: The present invention relates to the discovery that certain non-naturally occurring, non-peptide amide compounds and amide derivatives, such as oxalamides, ureas, and acrylamides, are useful flavor or taste modifiers, such as a flavoring or flavoring agents and flavor or taste enhancer, more particularly, savory (the “umami” taste of monosodium glutamate) or sweet taste modifiers,—savory or sweet flavoring agents and savory or sweet flavor enhancers, for food, beverages, and other comestible or orally administered medicinal products or compositions.
    Type: Application
    Filed: October 8, 2014
    Publication date: April 2, 2015
    Inventors: Catherine TACHDJIAN, Andrew P. PATRON, Sara L. ADAMSKI-WERNER, Farid BAKIR, Qing CHEN, Vincent DARMOHUSODO, Stephen Terrence HOBSON, Xiaodong LI, Ming QI, Daniel H. ROGERS, Marketa RINNOVA, Guy SERVANT, Xiao-Qing TANG, Mark ZOLLER, David WALLACE, Amy XING, Klaus GUBERNATOR
  • Publication number: 20150086693
    Abstract: There are proposed substance mixtures comprising (a) 20 to 80% by weight of monocyclic terpenes and (b) 80 to 20% by weight of active substances selected from the group consisting of rebaudiosides or plant extracts comprising them, steviosides or plant extracts comprising them, naringin dihydrochalcone, mogrosides or plant extracts comprising them, rubusosides or plant extracts comprising them.
    Type: Application
    Filed: April 25, 2013
    Publication date: March 26, 2015
    Inventors: Gerhard Krammer, Sven Siegel, Günter Kindel
  • Patent number: 8945651
    Abstract: The present invention relates to a process of producing Maillard flavor preparation, such as process flavors, comprising heating a combination of a carbohydrate source and a nitrogen source in a continuous liquid phase containing at least 10 wt % of an ?-hydroxycarboxylic acid component selected from the group of ?-hydroxycarboxylic acids according to the following formula (I): R1—CR2(OH)—COOH salts of these acids and combinations thereof. It was found that the flavor preparations so obtained exhibit unique flavor profiles, making them particularly suitable for use in foodstuffs, beverages, pharmaceutics, tobacco products and oral care products.
    Type: Grant
    Filed: April 6, 2005
    Date of Patent: February 3, 2015
    Assignee: Givaudan Nederland Services B.V.
    Inventors: Jan Visser, Harry Renes, Chris Winkel, Caroline de Lamarliere
  • Patent number: 8945646
    Abstract: There is provided a method for manufacturing inexpensive, highly safe, highly stable, versatile polymethoxyflavones that can be used in food products and easily incorporated into a variety of pharmaceutical formulations, whereby in one pass, a large quantity of polymethoxyflavones can be isolated from other components in citrus peel oil, as well as a method for its use. The method for manufacturing polymethoxyflavones from citrus plant peel oil comprises a step of removing the volatile components in citrus plant peel oil by distillation to obtain a distillation residue, a step of distilling the residue with a thin-film vacuum distillation apparatus to obtain a fraction, a step of extracting the fraction with an aqueous ethanol solution to obtain an extract, and a step of contacting active carbon with the extract after removal of the insoluble oils in the extract for refining, as a method for manufacturing polymethoxyflavones that are highly stable over time and have reduced residual pesticide levels.
    Type: Grant
    Filed: January 29, 2010
    Date of Patent: February 3, 2015
    Assignee: Ogawa & Co., Ltd.
    Inventors: Kenji Adachi, Tsuyoshi Arima, Shuichi Muranishi
  • Publication number: 20150017302
    Abstract: Cocoa products having a fruity flavor comprising an increased amount of a fruity aroma compounds are disclosed. The cocoa products are produced by a method comprising mixing cocoa nibs, de-shelled cocoa beans, or a combination thereof with an acid and water and roasting the acidified nibs, the acidified de-shelled cocoa beans, or the combination thereof.
    Type: Application
    Filed: April 9, 2012
    Publication date: January 15, 2015
    Inventor: Harrold Glenn Anijs
  • Publication number: 20150017106
    Abstract: The present invention provides an agent for enhancing aroma intensity and/or aroma quality of a flavor composition to be added to a food, drink, pharmaceutical product, oral care product, or the like, the agent comprising ?-aminobutyric acid and naringenin, as well as a method for enhancing aroma intensity and/or aroma quality of the flavor composition.
    Type: Application
    Filed: February 15, 2013
    Publication date: January 15, 2015
    Applicant: TAKASAGO INTERNATIONAL CORPORATION
    Inventors: Yoshikazu Toyohara, Tadahiro Hiramoto, Naoto Omotani
  • Publication number: 20140377381
    Abstract: The present invention provides edible compositions comprising a compound of the present invention, food products comprising such edible compositions and methods of preparing such food products. The present invention also provides methods of reducing the amount of NaCl in a food product, methods of reducing the sodium intake in a diet, and methods of reducing bitter taste in a food product.
    Type: Application
    Filed: October 20, 2011
    Publication date: December 25, 2014
    Applicants: KRAFT FOODS GROUP BRANDS LLC, CHROMOCELL CORPORATION
    Inventors: Francis Xavier Brennan, William P. Jones, Jane V. Leland, David Hayashi
  • Patent number: 8871288
    Abstract: The present invention relates to the use of a compound or a mixture consisting of two or more compounds or containing one or more compounds selected from the group consisting of compounds of Formulae (I) and (ent-I) wherein in Formulae (I) and (ent-I) the following applies: the aromatic radical Ar is selected from the group consisting of: wherein in the aromatic radicals A and B the following applies: R1 and R2 are selected independently of one another from the group consisting of H, OH, OCH3, OCH2CH3, OCH(CH3)2, COOCH3, COOCH2CH3, COOCH(CH3)2, or R1 and R2 are adjacent and jointly form an OCH2O group, and wherein in the aromatic radical C the following applies: X is O or S as a flavoring substance or flavoring substance mixture.
    Type: Grant
    Filed: October 30, 2008
    Date of Patent: October 28, 2014
    Assignee: Symrise AG
    Inventors: Michael Backes, Tobias Vössing, Ingo Wöhrle
  • Publication number: 20140308421
    Abstract: There are provided a flavor enhancing agent which is capable of selectively enhancing the flavor of a flavoring of interest, as well as a flavoring composition and a drink that contain the agent and which are enhanced in flavor. Specifically, a polymerized catechin is used with a flavoring.
    Type: Application
    Filed: June 26, 2014
    Publication date: October 16, 2014
    Inventors: Yuji NONAKA, Mizuho Takahashi
  • Publication number: 20140271999
    Abstract: The present application is directed to sensory technologies for beverages and other products that significantly reduce or fully mask bitterness and/or off-flavor associated with the presence of functional ingredients, such as caffeine or L-phenylalanine. In particular, reduction or masking of the bitterness and/or off-flavor in the beverage or food composition is achieved through the addition of trigeminal sensation-eliciting compounds, referred to herein as sensates, responsible for cooling, warming, tingling, or mouthfeel-type sensations.
    Type: Application
    Filed: March 12, 2014
    Publication date: September 18, 2014
    Applicant: Altria Client Services Inc.
    Inventors: Pauline Marcq, Gerd Kobal, Maria Gogova
  • Publication number: 20140255578
    Abstract: The present invention relates to granules comprising an active substance, obtained by spray-drying an emulsion comprising said active substance, solid particles, water and a water-soluble biopolymer having a molecular weight below 100 KDa. The invention further relates to a process for obtaining such granules and to products containing them.
    Type: Application
    Filed: October 18, 2012
    Publication date: September 11, 2014
    Applicant: FIRMENICH SA
    Inventors: Pascal Beaussoubre, Pierre-Etienne Bouquerand, François Meyer, Nathalie Thiebaut, Kenneth Wong
  • Publication number: 20140220214
    Abstract: A method for preparing an aromatic pulverulent composition having a melting point Tf, comprising: i) feeding at least two pulverulent elementary solids having organoleptic properties into a mixer, whose chamber has been preheated beforehand to a temperature T lower than Tf, such solids being separately fed into the mixer; ii) mixing the pulverulent elementary solids in the mixer, in the absence of any external liquid phase, at a temperature T lower than Tf, at least one of the pulverulent elementary solids being fed into the mixer at a temperature Ti, such that the mixing occurs under isothermal conditions at a temperature set at such temperature T; and iii) recovering the aromatic pulverulent composition. This method is particularly suitable for preparing a composition essentially including a vanillin and ethylvanillin compound.
    Type: Application
    Filed: August 7, 2012
    Publication date: August 7, 2014
    Applicant: RHODIA OPERATIONS
    Inventors: Jean-Claude Le-Thiesse, Jean-Claude Masson, Corine Cochennec, Olivier Giacomoni
  • Publication number: 20140219930
    Abstract: The following invention relates to a taste enhancer and a method of enhancing taste. The invention relates the use of a cooling enhancing composition which provides cooling enhancement when combined with other cooling compounds.
    Type: Application
    Filed: December 21, 2012
    Publication date: August 7, 2014
    Applicant: International Flavors & Fragrances Inc.
    Inventors: Thumpalasseril V. John, Mark L. Dewis, Kathryn Bardsley, Kenneth J. Kraut, Hou Wu
  • Publication number: 20140194433
    Abstract: The invention relates to novel modulators of the cold menthol receptor TRPM8, to a method for modulating the TRPM8 receptor using said modulators; to the use of the modulators for induction of cold sensation; and to objects and means produced using said modulators.
    Type: Application
    Filed: March 12, 2014
    Publication date: July 10, 2014
    Applicant: BASF SE
    Inventors: Thomas Subkowski, Claus Bollschweiler, Jens Wittenberg, Michael Krohn, Holger Zinke
  • Publication number: 20140170082
    Abstract: The present invention provides a novel method for improving the flavor of a food, drink, pharmaceutical product, oral care product, or the like. One aspect of the present invention is a method for improving the flavor of a food, drink, pharmaceutical product or oral care product, the method including the step of adding 0.1 to 10000 ppb of ?-aminobutyric acid and 0.01 to 10000 ppb of naringenin to the food, drink, pharmaceutical product, or oral care product.
    Type: Application
    Filed: July 12, 2012
    Publication date: June 19, 2014
    Applicant: TAKASAGO INTERNATIONAL CORPORATION
    Inventors: Yoshikazu Toyohara, Tadahiro Hiramoto, Naoto Omotani
  • Patent number: 8685436
    Abstract: The invention relates to hydroxyflavanones, their salts and stereoisomers and their mixtures for suppressing or reducing the bitter and/or metallic taste impression. In addition, the invention relates to nutritional, nutritive or consumable preparations or oral pharmaceutical compositions, characterized in that these have an active content of hydroxyflavanones, their salts and stereoisomers or their mixtures.
    Type: Grant
    Filed: May 8, 2002
    Date of Patent: April 1, 2014
    Assignee: Symrise AG
    Inventors: Jakob Peter Ley, Gerhard Krammer, Günter Kindel, Ian-Lucas Gatfield, Manfred Müller
  • Patent number: 8679461
    Abstract: The use of hesperetin of formula (I) is described wherein the hesperetin of formula (I) is in the form of a (2S)-enantiomer, (2R)-enantiomer or any desired mixture of the two enantiomers, a salt of hesperetin of formula (I), —a mixture comprising or consisting of two or more salts of the hesperetin of formula (I), or a mixture comprising or consisting of hesperetin of formula (I) and one or more salts of hesperetin of formula (I) for enhancing the sweet taste of a sweet-tasting substance or sweet olfactory impression of a flavoring which gives a sweet olfactory impression.
    Type: Grant
    Filed: July 25, 2006
    Date of Patent: March 25, 2014
    Assignee: Symrise AG
    Inventors: Jakob Ley, Guenter Kindel, Susanne Paetz, Thomas Riess, Martin Haug, Ralph Schmidtmann, Gerhard Krammer
  • Patent number: 8673384
    Abstract: A novel compound causing an oral cavity stimulus such as acridness, which is expressed by the following structural formula (I):
    Type: Grant
    Filed: March 10, 2011
    Date of Patent: March 18, 2014
    Assignee: Suntory Holdings Limited
    Inventors: Norihiko Kageyama, Takako Inui, Koichi Nakahara, Hajime Komura
  • Publication number: 20140050835
    Abstract: The invention relates to the use of specific compounds from the structural class of vanillyl lignans or the salts and/or mixtures thereof for modifying or masking unpleasant taste impressions, in particular bitter, astringent, and/or metallic taste impressions. The invention also relates to a corresponding method for masking unpleasant taste impressions, in particular bitter, astringent, and/or metallic taste impressions. The invention further relates to specific preparations containing an effective amount of vanillyl lignans or the salts and/or mixtures thereof to be used in accordance with the invention.
    Type: Application
    Filed: April 24, 2012
    Publication date: February 20, 2014
    Applicant: SYMRISE AG
    Inventors: Michael Backes, Jakob Peter Ley, Katharina Reichelt, Susanne Paetz
  • Patent number: 8632792
    Abstract: A cooling sensation agent composition with a prolonged cool sensation effect is provided comprising at least one compound selected from the group consisting of aceia or ketal derivatives of 3-(1-menthoxy)propan-1,2-diol represented by Formula (1), single or mixed carbonic esters ol one or two kinds ol alcohols represented by Formula (2), and carboxylic esters represented by Formula (4). A sensory stimulation agoni composition, a flavor or fragrance composition, a beverage or food product, a perfume or cosmetic product, a toiletry product, a daily utensil product or grocery, a fiber, a fiber product, a cloth or a medicine comprising the cooling sensation agent composition; a production method thereof; a cooling processing method of a fiber, fiber product or a cloth, comprising compounding the cooling sensation agent; and new compounds are also provided.
    Type: Grant
    Filed: April 1, 2009
    Date of Patent: January 21, 2014
    Assignee: Takasago International Corporation
    Inventors: Kenya Ishida, Takashi Aida, Tetsuya Yamamoto
  • Patent number: 8609172
    Abstract: A method of using organic compounds and providing slow release flavoring in or for food products wherein flavor precursors are added to flavor compositions and/or food products and release flavor compounds upon consumption of the food products, and novel flavor precursor compounds. The flavor precursors can be prepared from mono- and/or diglycerides and lactone flavor compounds.
    Type: Grant
    Filed: July 25, 2007
    Date of Patent: December 17, 2013
    Assignee: Givaudan SA
    Inventor: Willi Grab
  • Publication number: 20130330457
    Abstract: A method of modifying the taste of a consumable, comprising adding to a consumable base at least one compound of the formula I in which (a) A is selected from the moieties (b) n is from 0-7, such that X is absent or a linear alkylene group in which n is from 1-7; and (c) Z is absent and Y is a moiety selected from the groups —CHO, or —CH2OH; or (d) Z is present and is a C1-7 linear alkane, and Y is selected from —CHOH, —CO, or —COC(CH3)O. The result is a consumable with enhanced mouthfeel and/or creaminess.
    Type: Application
    Filed: March 12, 2013
    Publication date: December 12, 2013
    Applicant: GIVAUDAN S.A.
    Inventors: Jason JORDAN, David C. BOM, Philip A. CHRISTENSON, Robert G. EILERMAN, Xiaogen YANG
  • Publication number: 20130324557
    Abstract: The present invention includes compounds useful as modulators of TRPM8, such as compounds of Formula (I) and the subgenus and species thereof; personal products containing those compounds; and the use of those compounds and the personal products, particularly the use of increasing or inducing chemesthetic sensations, such as cooling or cold sensations.
    Type: Application
    Filed: November 4, 2011
    Publication date: December 5, 2013
    Applicant: SENOMYX, INC.
    Inventors: Chad Priest, Alain Noncovich, Andrew Patron, Jane Ung
  • Publication number: 20130295261
    Abstract: The present invention provides isosorbide derivatives having the formula shown below and certain subgenera or species thereof, as flavor or taste modifiers, particularly, savory (“umami”) taste modifiers, savory flavoring agents and savory flavor enhancers in foods, beverages, and other comestible compositions,
    Type: Application
    Filed: March 13, 2013
    Publication date: November 7, 2013
    Applicant: SENOMYX, INC.
    Inventors: Catherine TACHDJIAN, Donald S. Karanewsky, Sara L. Adamski-Werner, Jeffrey M. Yamamoto, Guy Servant
  • Patent number: 8568814
    Abstract: The present invention provides a variety of compounds having a CaSR agonist activity which possesses a superior kokumi-imparting function, and more particularly provides a kokumi-imparting composition, which contains the foregoing compound, and/or another substance having a CaSR agonist activity, in combination. The present invention also provides a kokumi-imparting composition which includes a lanthionine derivative and/or another substance having a CaSR agonist activity.
    Type: Grant
    Filed: June 26, 2012
    Date of Patent: October 29, 2013
    Assignee: Ajinomoto Co., Inc.
    Inventors: Seiichi Sato, Fumie Futaki, Reiko Yasuda, Sachise Eto, Yumiko Suzuki, Takaho Tajima, Yuzuru Eto, Yuki Tahara
  • Publication number: 20130274339
    Abstract: A whole impregnated freeze dried food product for delivering a material of interest comprising; a. moisture content of less than about 5%; b. a material of interest; and, c. taste additives; wherein, the food product is maintained in it's whole original structure, volume and shape; further wherein the food product is functionally impregnated with the material of interest in an amount equivalent to the removed moisture residual, and methods for obtaining same.
    Type: Application
    Filed: April 17, 2013
    Publication date: October 17, 2013
    Inventors: Leonid LURYA, Vadim NOVODVORETS
  • Publication number: 20130266708
    Abstract: The present invention relates to the use of certain high potency savory (‘umami’) taste modifiers, as savory flavoring agents and/or enhancers of monosodium glutamate, for the preparation of foods, beverages, and other comestible compositions, and to processes for preparing food flavorant compositions for use in the preparation of comestible food and drink.
    Type: Application
    Filed: October 5, 2012
    Publication date: October 10, 2013
    Applicant: SENOMYX, INC.
    Inventors: Rhondi SHIGEMURA, Qing CHEN, Vincent DARMOHUSODO, Aaron R. DEAN
  • Publication number: 20130243716
    Abstract: Compounds and methods of using of compounds or mixtures thereof, as fragrance and/or flavoring material or as fragrance and/or flavoring material mixture, new fragrance and/or flavoring material mixtures, new perfumed and/or flavored articles, and new, particularly advantageous compounds and mixtures to be used are described.
    Type: Application
    Filed: March 15, 2013
    Publication date: September 19, 2013
    Applicant: SYMRISE AG
    Inventors: Heiko Oertling, Claudia Gömann, Marc Vom Ende
  • Publication number: 20130195773
    Abstract: Compositions, comprising menthofuran and selected menthol compounds which feature improved flavour and odour properties, are provided and, in addition, the production of compositions, specifically, of emulsions with an improved storage stability.
    Type: Application
    Filed: December 27, 2012
    Publication date: August 1, 2013
    Applicant: Symrise AG
    Inventor: Symrise AG
  • Publication number: 20130156922
    Abstract: A vegetable-based food product, without saccharose, lactose and egg, includes a base ingredient having gluten-free cereal seeds, polished and/or wholegrain, and/or sprouted seeds and/or sprouted wholegrain seeds, thickeners and flavorings, which give such a food product a food substitute character, to provide, for example, a substitute for cheese and/or meat and/or fish and/or milk and/or for sweet preparations suitable to be used as such or in industrial or home-made preparations and/or a vegetable drink.
    Type: Application
    Filed: August 5, 2011
    Publication date: June 20, 2013
    Applicant: Mister Bio Food S.R.L.
    Inventors: Francesco Vessio, Pia Tonin, Andrea Buffolo
  • Publication number: 20130136836
    Abstract: The present invention in one aspect, relates to a composition X comprising the following substances: at least one bitter blocking agent; at least one carbonyl compound; and at least one lactone.
    Type: Application
    Filed: September 28, 2012
    Publication date: May 30, 2013
    Applicant: Nutrinova Nutrition Specialties & Food Ingredients GmbH
    Inventor: Nutrinova Nutrition Specialties & Food Ingredients
  • Patent number: 8445050
    Abstract: One aspect of the present invention is concerned with a composition comprising caramelised carbohydrate, which composition, when dissolved in water at a dry solids content of 0.1 wt. %, exhibits: i. an absorption at 280 nm (A280) that exceeds 0.01, preferably exceeds 0.05, more preferably exceeds 0.1 and most preferably exceeds 0.3; and ii. an absorption ratio A280/560 of at least 200, preferably of at least 250. Other aspects of the invention relate to a method of manufacturing a beverage or foodstuff that is resistant to light induced flavor changes, said method comprising introducing into said beverage or foodstuff a composition as defined above; and to a process for the manufacture of said composition.
    Type: Grant
    Filed: September 29, 2004
    Date of Patent: May 21, 2013
    Assignee: Heineken Supply Chain B.V.
    Inventors: Richard Van Der Ark, Peter Blokker, Louise Bolshaw, Eric Richard Brouwer, Paul Shane Hughes, Henk Kessels, Fred Olierook, Marcel Van Veen
  • Publication number: 20130115356
    Abstract: A sweetening composition of stevia compound and a compound according to formula (I) wherein the compound according to formula (I) is present in an amount of at least 0.0001%, by weight based on the total weight of the sweetening composition. The compound attenuates the liquorice taste associated with stevia or derivatives thereof.
    Type: Application
    Filed: June 22, 2011
    Publication date: May 9, 2013
    Applicant: FIRMENICH SA
    Inventors: Jean-Luc Gelin, Ronald H. Skiff
  • Patent number: 8435586
    Abstract: The present application relates to a use of a compound of Formula I or of a mixture of compounds of Formula I: wherein R1 to R10 each independently of one another represent H, methoxy or ethoxy and at least one of the radicals R1 to R10 represents methoxy or ethoxy to intensify the sensory impression of alcohol.
    Type: Grant
    Filed: December 18, 2008
    Date of Patent: May 7, 2013
    Assignee: Symrise AG
    Inventors: Gerhard Krammer, Günter Kindel, Stephan Trautzsch, Uwe Schäfer
  • Publication number: 20130096209
    Abstract: The present invention provides edible compositions comprising a compound of the present invention, food products comprising such edible compositions and methods of preparing such food products. The present invention also provides methods of reducing the amount of NaCl in a food product, methods of reducing the sodium intake in a diet, and methods of reducing bitter taste in a food product.
    Type: Application
    Filed: April 15, 2011
    Publication date: April 18, 2013
    Applicants: Kraft Foods Global Brands LLC, Chromocell Corporation
    Inventors: David Hayashi, William P. Jones, Jane V. Leland, Peter H. Brown, Joseph Gunnet, Daniel Lavery, Louise Slade, Kambiz Shekdar, Jessica Langer
  • Patent number: 8420145
    Abstract: The present invention provides isosorbide derivatives having the formula shown below and certain subgenera or species thereof, as flavor or taste modifiers, particularly, savory (“umami”) taste modifiers, savory flavoring agents and savory flavor enhancers in foods, beverages, and other comestible compositions,
    Type: Grant
    Filed: March 3, 2009
    Date of Patent: April 16, 2013
    Assignee: Senomyx, Inc.
    Inventors: Catherine Tachdjian, Donald S. Karanewsky, Sara L. Adamski-Werner, Jeffrey M. Yamamoto, Guy Servant
  • Publication number: 20130078192
    Abstract: The present invention relates primarily to the use of one or a plurality of neoflavonoids of formula (I) and/or one or a plurality of physiologically acceptable salts of one or a plurality of neoflavonoids of formula (I) for flavor modification, in particular for altering or masking a bitter, astringent and/or metallic flavor impression of a bitter, astringent and/or metallic tasting substance and a corresponding method of flavor modification. The present invention further relates to certain mixtures and certain preparations fit for consumption containing one or a plurality of neoflavonoids of formula (I) and/or one or a plurality of physiologically acceptable salts of one or a plurality of neoflavonoids of formula (I).
    Type: Application
    Filed: September 14, 2012
    Publication date: March 28, 2013
    Applicant: SYMRISE AG
    Inventors: Michael Backes, Tobias Vössing, Jakob Peter Ley, Susanne Paetz
  • Publication number: 20130071536
    Abstract: The inventions disclosed herein relate to the discovery of the use of compounds having the formula shown below and certain subgenera or species thereof, as flavor or taste modifiers, particularly, savory (“umami”) taste modifiers, savory flavoring agents and savory flavor enhancers in foods, beverages, and other comestible compositions.
    Type: Application
    Filed: September 14, 2012
    Publication date: March 21, 2013
    Applicant: SENOMYX, INC.
    Inventors: Catherine TACHDJIAN, Marketa LEBL-RINNOVA, David WALLACE
  • Publication number: 20130034646
    Abstract: The present invention relates to the use of a compound of having the following formula: wherein either 1 or 2 of the dotted lines represent a double bond, in order to provide or enhance buttery, creamy, green, fatty and/or milky note to flavors and foods.
    Type: Application
    Filed: May 17, 2011
    Publication date: February 7, 2013
    Applicant: FIRMENICH SA
    Inventors: Kasia Aeberhardt, Eric Frerot, Elise Sarrazin
  • Publication number: 20130022728
    Abstract: The present invention relates to spray-dried compositions capable of retaining volatile compounds and methods relating to the same. The present invention also relates to the powders produced by such methods.
    Type: Application
    Filed: September 24, 2012
    Publication date: January 24, 2013
    Applicant: INTERNATIONAL FLAVOR & FRAGRANCES INC.
    Inventor: INTERNATIONAL FLAVOR & FRAGRANCES INC.
  • Patent number: 8329239
    Abstract: 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: Grant
    Filed: February 26, 2010
    Date of Patent: December 11, 2012
    Assignee: Givandan S.A.
    Inventors: Ioana Maria Ungureanu, Esther Van Ommeren
  • Publication number: 20120308703
    Abstract: The use is described of a compound of Formula (I) As a flavoring or flavoring mixture for imparting, modifying and/or enhancing one, two or all the taste impressions umami, kokumi and salty. Flavoring mixtures, vegetable extracts and preparations according to the invention and associated uses and methods are also described.
    Type: Application
    Filed: May 25, 2012
    Publication date: December 6, 2012
    Applicant: SYMRISE AG
    Inventors: Jakob Peter Ley, Katharina Reichelt, Susanne Paetz, Michael Backes, Katja Obst
  • Publication number: 20120308486
    Abstract: The present invention primarily relates to the use of dioxolanes of the following Formula (I) as fragrance and/or flavoring substances, certain perfume and/or flavoring compositions comprising these dioxolanes and corresponding perfumed and/or flavored items. The present invention also relates to a method for producing the dioxolanes of Formula (I) and certain new dioxolanes according to Formula (I).
    Type: Application
    Filed: May 16, 2012
    Publication date: December 6, 2012
    Applicant: SYMRISE AG
    Inventors: Emilie Singer, Bernd Hölscher
  • Publication number: 20120269947
    Abstract: 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: Application
    Filed: June 20, 2012
    Publication date: October 25, 2012
    Inventors: Hiroki Osanai, Yukiko Takakura
  • Patent number: 8287934
    Abstract: 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: Grant
    Filed: May 7, 2007
    Date of Patent: October 16, 2012
    Assignee: Symrise AG
    Inventors: Jakob Ley, Berthold Weber, Gerhard Krammer, Ingo Reiss, Heinz-Jürgen Bertram, Ian Gatfield, Petra Hoffmann-Lücke