Heterocyclic Patents (Class 426/536)
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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: 20120231141Abstract: [Object] To improve bitterness or astringency, for example, to reduce stimulative bitterness or astringency of bitter or astringent food and drink, without imparting unnecessary taste or aroma to the food and drink. [Solution] A bitterness- or astringency-improving agent for bitter or astringent food and drink includes phthalides as an active ingredient. Addition of a very small amount of phthalides that are not sensed as aroma to food and drink improves undesirable bitterness or astringency of various bitter or astringent food and drink products and enhances or provides pleasant bitterness or astringency.Type: ApplicationFiled: November 12, 2010Publication date: September 13, 2012Inventors: Yoshiko Kurobayashi, Setsuko Nakai, Kikue Kubota
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Patent number: 8263162Abstract: A method of preparing a natural sweetener from a heat-processed powdered fruit extract of the cucurbitaceae family, such as luo han guo is provided. In one embodiment, the method provides a cleaner tasting and concentrated natural sweetener in which objectionable flavors, odors, colors, and insoluble components are removed to form the natural sweetener.Type: GrantFiled: February 4, 2008Date of Patent: September 11, 2012Assignee: Kraft Foods Global Brands LLCInventors: Leslie George West, Dominic Vellucci, Nam-Cheol Kim, George William Haas, Orlando Herrera-Gomez
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Publication number: 20120225180Abstract: [Object] To improve saltiness, for example, to reduce feeling of stimulation of saltiness of salty food and drink, without imparting unnecessary taste or aroma to the food and drink. [Solution] A saltiness-improving agent for salty food and drink includes phthalides as an active ingredient. Addition of a very small amount of phthalides that are not sensed as aroma to food and drink improves undesirable saltiness of various salty food and drink products and enhances or provides pleasant saltiness.Type: ApplicationFiled: November 12, 2010Publication date: September 6, 2012Inventors: Yoshiko Kurobayashi, Setsuko Nakai, Kikue Kubota
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Publication number: 20120219512Abstract: The invention relates to a sensory stimulant composition containing one or more of vanillin acetals represented by the general formula (1), and a flavor and fragrance composition, a beverage or food product, a fragrance or cosmetic product, a daily utensil product, an oral composition, or a pharmaceutical product containing the sensory stimulant composition with a warming sensation agent or cooling sensation substance, if necessary. Vanillin acetals represented by the general formula (1) show an excellent pungent and/or warming sensation effect and a cooling sensation-emphasizing effect.Type: ApplicationFiled: May 9, 2012Publication date: August 30, 2012Applicant: Takasago International CorporationInventors: Kenya ISHIDA, Takashi Aida
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Publication number: 20120207903Abstract: The present invention provides a method for a consumer to enhance the quality of an average glass or carafe of wine by placing an additive into the glass or carafe and allowing its ingredients to mix with the wine. The mixture of food grade chemicals and natural sweeteners improves the wine drinking experience in the major physical and sensory aspects that make for an above average wine. These include: a smoky oak flavor, improved sweetness of the fruit, a toasty or roasted coffee aroma and aftertaste, the hint of spices and scents such as leather, tobacco, nutmeg, basil, rosemary, earthiness. Beyond enhancing the taste of the wine, certain hygroscopic constituents of the present invention improve mouth feel of the treated wine and increase the length of the finish of the wine, the length of time the flavors linger on the palate. The method of the present invention allows a wine consumer to improve their sensory experience while drinking the treated wine.Type: ApplicationFiled: February 10, 2011Publication date: August 16, 2012Inventor: Edward Yavitz
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Publication number: 20120208845Abstract: The present invention relates to agonists and antagonists of the human bitter-taste receptor hTAS2R49. The invention also relates to methods for identifying further molecules that suppress or enhance hTAS2R49-mediated bitter taste transduction or bitter taste response and uses thereof.Type: ApplicationFiled: July 28, 2010Publication date: August 16, 2012Inventors: Claudia Batram, Wolfgang Meyerhof
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Publication number: 20120201763Abstract: 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: ApplicationFiled: December 23, 2011Publication date: August 9, 2012Applicant: SENOMYX, INC.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, Daivd Wallace, Amy Xing, Klaus Gubernator
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Publication number: 20120201944Abstract: An agent for improving the eating quality of chocolate products is disclosed; it comprises as an active ingredient a yeast extract comprising (a) free glutamic acid in an amount of at least 10 wt % (preferably at least 15%) as calculated for sodium glutamate, (b) disodium 5?-inosinate and disodium 5?-guanylate in a total amount of at least 1 wt % (preferably at least 1.5 wt %), and (c) 2-furanmethanol and/or 5-methyl-2-furanmethanol.Type: ApplicationFiled: January 30, 2012Publication date: August 9, 2012Inventors: Junko TANIZAWA, Hiroyuki Sano, Yasuko Takano
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Publication number: 20120183660Abstract: The present invention provides isomannide derivatives having structural formula (I) as shown below and certain subgenera or species thereof, as flavoring agents or tastants, flavor or taste modifiers, and/or flavor/taste enhancers, particularly, savory (“umami”) flavoring agent or tastant, savory taste modifiers, and/or savory flavor enhancers, for ingestible compositions. The present invention also provides methods of preparing isomannide derivatives having the structural formula (II) shown below and certain subgenera or species thereof.Type: ApplicationFiled: June 30, 2010Publication date: July 19, 2012Applicant: Senomyx, Inc.Inventors: Catherine Tachdjian, Sara L. Adamski-Werner, Jeffrey M. Yamamoto, Hengyuan Lang, Donald S. Karanewsky
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Publication number: 20120157553Abstract: The present invention is directed to the use of one or more rebaudioside C polymorphs, or stereoisomers thereof, to enhance the sweet taste of a flavoring, such as glucosylated steviol glycoside, rebaudioside A, ammoniated glycyrrhizin, neohespherdin dihydrochalcone or thaumatin.Type: ApplicationFiled: December 21, 2011Publication date: June 21, 2012Applicant: International Flavors & FragrancesInventors: Mark L. Dewis, Kenneth J. Kraut, Debra Merritt, Raymond F. Salemme
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Publication number: 20120128744Abstract: The present invention relates to d,l-menthol and optionally additionally l-menthol-containing mixtures, which are liquid at normal pressure and a temperature of 20° C. or higher. The present invention further relates to products that comprise such a mixture or that are preparable by mixing or contacting such a mixture with further ingredients, and novel processes for preparing menthol-containing products.Type: ApplicationFiled: November 22, 2011Publication date: May 24, 2012Applicant: SYMRISE AGInventors: Klaus Sorge, Hubert Loges, Arnold Machinek, Ulrike Simchen, Horst Surburg
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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: 20120088024Abstract: The present invention relates to improvement of the unpleasant taste characteristic of potassium salts without adversely affecting the salty taste of the potassium salts and provides a method for reducing sodium contents in foods and drinks without reducing salty taste of the foods and drinks and also provides sodium-reduced foods and drinks. The present invention relates to a taste-improving agent for a potassium salt or a potassium salt-containing food or drink, and the agent contains a phthalide as an active ingredient.Type: ApplicationFiled: September 22, 2011Publication date: April 12, 2012Applicant: T. HASEGAWA CO., LTD.Inventors: Tsukasa Saito, Kenji Haraguchi
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Publication number: 20120040057Abstract: The present invention relates to confectioneries that impart a mouth-moistening effect when orally consumed by an individual. Specifically, the confectioneries comprise compositions that include a blend of components comprising spilanthol to reduce or eliminate the perception of mouth dryness in an individual. The confectioneries can further include such components as a sweetening composition, a food-grade acid composition, and a cooling agent composition.Type: ApplicationFiled: February 18, 2010Publication date: February 16, 2012Inventors: Dino C. Ferri, Tasoula A. Michaelidou, Jelena Stojanovic, Deborah L. Watson
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Publication number: 20110281006Abstract: 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: ApplicationFiled: December 25, 2009Publication date: November 17, 2011Applicant: SUNTORY HOLDINGS LIMITEDInventors: Yuji Nonaka, Mizuho Takahashi
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Patent number: 8053013Abstract: The present invention in a first aspect relates to novel flavour modulating substances according to formula (I) or formula (II) or edible salts thereof or both: R1—CR2(OR3)—CO—NR4—CHR5R6 (I). It was found that substances represented by formula (I) or formula (II) can advantageously be used to impart desirable flavour, especially taste attributes to foodstuffs, beverages, pharmaceutics, tobacco products and oral care products they are incorporated in. In addition these substances are capable of modulating and complementing the sensory impact of other, flavour imparting, substances. Thus, the present flavour modulating substances are advantageously applied in flavour compositions, foodstuffs, beverages, pharmaceutics and oral care products. Typical examples of flavour modulating substances according to the present invention include N-lactoyl glucosamine, N-lactoyl glucosaminic acid, N-gluconyl glucosamine, N-gluconyl glucosaminic acid, hemiacetals or lactones thereof, edible salts thereof and mixtures thereof.Type: GrantFiled: October 6, 2005Date of Patent: November 8, 2011Assignee: Quest International Services B.V.Inventors: Chris Winkel, Harry Renes
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Patent number: 8053467Abstract: The present invention provides a novel flavor improving agent capable of sufficiently enhancing or alleviating the flavor sensed in oral cavity; for example, enhancing and improving the thickness in taste or the like to provide depth and profoundness to the flavor, and also improving the sense of volume or the sharpness of aftertaste. The present invention also provides a food/drink, a pharmaceutical product and an oral care product having a good taste which can fulfill the recent high-level demand for taste.Type: GrantFiled: October 5, 2007Date of Patent: November 8, 2011Assignee: Takasago International CorporationInventors: Ikuo Terada, Toshihiro Takeda, Tsuyoshi Kobayashi, Tadahiro Hiramoto
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Publication number: 20110269851Abstract: The present invention in general relates to the field of taste. In particular it relates to the reduction of astringency. One embodiment of the present invention relates to the use of at least one phospholipid for the preparation of a phenol containing composition to reduce the astringency of the composition.Type: ApplicationFiled: September 14, 2009Publication date: November 3, 2011Applicant: NESTEC S.A.Inventors: Karlheinz Bortlik, Maurizio Beggio, Pierre Lambelet, Tuong Huynh-Ba, Robert Aeschbach
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Publication number: 20110232656Abstract: A method for providing particles of encapsulated flavorants or chemesthetic agents comprises forming an emulsion comprising: (i) a first aqueous solution, comprising one or more polysaccharides; and (ii) a hydrophobic additive; atomizing said emulsion in an atomizer into droplets; introducing said droplets into a second aqueous solution, comprising one or more metal cations, to form particles comprising one or more cross-linked polysaccharides and said additive encapsulated therein; and removing said particles from said second aqueous solution and drying said particles.Type: ApplicationFiled: March 26, 2010Publication date: September 29, 2011Applicant: Philip Morris USA Inc.Inventors: Yi Zeng, Shuzhong Zhuang, Georgios D. Karles
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Publication number: 20110224155Abstract: The present invention includes methods for identifying modifiers of chemosensory receptors and their ligands, e.g., by determining whether a test entity is suitable to interact with one or more interacting sites within the Venus flytrap domains of the chemosensory receptors, and modifiers capable of modulating chemosensory receptors and their ligands. The present invention also includes modifiers of chemosensory receptors and their ligands having Formula (I), its subgenus, and specific compounds. Furthermore, the present invention includes ingestible compositions comprising the modifiers of chemosensory receptors and their ligands and methods of using the modifiers of chemosensory receptors and their ligands to enhance the sweet taste of an ingestible composition or treat a condition associated with a chemosensory receptor. In addition, the present invention include processes for preparing the modifiers of chemosensory receptors and their ligands.Type: ApplicationFiled: June 3, 2008Publication date: September 15, 2011Applicant: SENOMYX INC.Inventors: Catherine Tachdjian, Donald S. Karanewsky, Xiao-Qing Tang, Xiaodong Li, Feng Zhang, Guy Servant, Qing Chen, Vincent Darmohusodo, Richard Fine, Joseph R. Fotsing, Jeffrey Robert Hammaker, Xinshan Kang, Rachel D.A. Kimmich, Boris Klebansky, Haitian Liu, Goran Petrovic, Marketa Rinnova, Sara Adamski-Werner, Jeffrey Yamamoto, Hong Zhang, Albert Zlotnik, Mark Zoller, Karen Zoller
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Patent number: 8003150Abstract: The present invention relates to flavonoid sugar addition products and a method for making the same. It also relates to the use of these addition products for modifying the taste of food products.Type: GrantFiled: May 17, 2007Date of Patent: August 23, 2011Assignee: Kraft Foods R & D, Inc.Inventors: Andreas Degenhardt, Frank Ullrich, Thomas Hofmann, Timo Stark
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Publication number: 20110124577Abstract: It is an object of the present invention to provide a preparation for oral administration in which the bitter taste derived from quercetin glycoside is improved. The bad taste derived from quercetin glycoside can be improved, thereby improving palatability, by blending an aqueous chondroitin sulfate extract in a preparation for oral administration containing quercetin glycoside.Type: ApplicationFiled: June 15, 2009Publication date: May 26, 2011Applicant: SUNTORY HOLDINGS LIMITEDInventors: Aki Taimatsu, Setsu Ijichi, Ayako Kidokoro
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Publication number: 20110123470Abstract: The present invention relates to butenolide compounds having cytoprotection such as antioxidant, anti-inflammatory and/or antifungal properties, and which are derived from the marine fungus Aureobasidium.Type: ApplicationFiled: May 2, 2008Publication date: May 26, 2011Applicant: Aquapharm Bio-Discovery Ltd.Inventors: Liming Yan, Andrew Mearns Spragg, Karen Jukes
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Publication number: 20110104352Abstract: In the proper quantity intake of the extract element of the Guava leaf origin, we can achieve a health food of the grain base with easily. Health food that composed of 70-150 mg of Guava leaf polyphenol of water solubility with digestive enzyme controlling effect in concentrated extract which is adjusted to more than at least 70% to 100 g of grainy or powdered grain.Type: ApplicationFiled: October 7, 2008Publication date: May 5, 2011Applicants: ECO BUSINESS CO., LTD., Non-Profit Organization Japan Patent Research AssociatesInventors: Shigeaki Akamatsu, Tsunenori Ogane
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Publication number: 20110097296Abstract: A process of preparing a compound of formula (I) wherein R represents a linear or branched C5 alkyl group, as well as the use of such compounds in a fragrant and/or flavouring composition.Type: ApplicationFiled: April 21, 2009Publication date: April 28, 2011Inventors: Jean Mane, Caroline Plessis, Jean-Jacques Chanot
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Patent number: 7927649Abstract: A novel compound causing an oral cavity stimulus such as acridness, which is expressed by the following structural formula (I).Type: GrantFiled: November 29, 2005Date of Patent: April 19, 2011Assignee: Suntory Holdings LimitedInventors: Norihiko Kageyama, Takako Inui, Koichi Nakahara, Hajime Komura
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Patent number: 7927643Abstract: 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.Type: GrantFiled: March 20, 2009Date of Patent: April 19, 2011Assignee: International Flavors & Fragrances Inc.Inventors: Mark Lawrence Dewis, Michelle E. Huber, David O. Agyemang, Garry Conklin
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Publication number: 20110086138Abstract: Disclosed are bitter alkaloid-containing consumables comprising bitter blockers for a reduced alkaloid-derived bitterness and methods of forming said consumables.Type: ApplicationFiled: May 19, 2009Publication date: April 14, 2011Inventors: Zhonghua Jia, Kimberley Gray, Rajesh Venkata Potineni
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Patent number: 7923049Abstract: 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.Type: GrantFiled: March 20, 2009Date of Patent: April 12, 2011Assignee: International Flavors & Fragrances Inc.Inventors: Mark Lawrence Dewis, Michelle E. Huber, David O. Agyemang, Garry Conklin
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Publication number: 20110064679Abstract: Provided herein is a method for flavoring an ingestible composition with an organoleptically effective amount of the flavoring agent. The flavoring agent may be used in a wide variety of ingestible vehicles such as chewing gum compositions, hard and soft confections, toothpaste, dairy products, beverage products including juice drinks and juice products, green vegetable and chicken products, salad dressings, deserts, bottled water, frozen treats and the like. The present invention also pertains to an ingestible composition comprising an ingestible vehicle and an organoleptically effective amount of the purified flavoring agent. The present invention also pertains to oxaloacetic acid and salts of oxaloacetic acid, represented by the formula, HOOCCH2CO—COOH and salts of the same. The invention further uses oxaloacetic acid and salts of oxaloacetic acid as a method to preservative in the preparation of ingestible compositions, without increase in toxicity.Type: ApplicationFiled: March 11, 2009Publication date: March 17, 2011Inventor: Alan Brian Cash
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Patent number: 7897190Abstract: The present invention in a first aspect relates to novel flavour modulating substances according to formula (I) and/or edible salts thereof: R< SUP> 1< /SUP> —CR< SUP> 2< /SUP> (OR< SUP> 3< /SUP>) —CO—NR< SUP> 4< /SUP> —Y—X (I). It was found that substances represented by formula (I) can advantageously be used to impart desirable flavour, especially taste attributes to foodstuffs, beverages, and pharmaceutics they are incorporated in. In addition said substances are capable of modulating and complementing the sensory impact of other, flavour imparting, substances. Thus, the present flavour modulating substances are advantageously applied in flavour compositions, foodstuffs, beverages and pharmaceutics.Type: GrantFiled: October 6, 2005Date of Patent: March 1, 2011Assignee: Quest International Services B.V.Inventors: Chris Winkel, Harry Renes
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Publication number: 20110027442Abstract: A dulce-flavored fat-based confection possessing a smooth and creamy mouthfeel and a thermally generated flavor and suitable for use in candy-shelling is provided. A method of making such a dulce-flavored fat-based confection is also disclosed.Type: ApplicationFiled: October 12, 2010Publication date: February 3, 2011Applicant: MARS INCORPORATEDInventors: KEITH A. WOELFEL, AMY M. DOMBROSKI, BILL J. BELLODY, JOHN DIDZBALIS, CAROLINE E. CHANEY
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Publication number: 20110015227Abstract: The invention relates to a warming sensate composition of (i) a hot component, (ii) a cooling component, and (iii) optionally a bitter component. The weight ratio of (i):(ii) is from 1:3 to 1:100. If a solvent is provided in the composition, the solvent is present in an amount of less than 10 wt % ethanol, based on the total weight of the composition. Also, the bitter component, when used, is present in an amount of less than 0.15% by weight based on the total weight of the composition.Type: ApplicationFiled: April 6, 2009Publication date: January 20, 2011Applicant: FIRMENICH SAInventors: Bernadita Desierto, Anh Le, Nicole Staniec, John Zanone
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Patent number: 7867540Abstract: An aroma composition comprising a first component selected from the group consisting of 4-hydroxy-2,5-dimethyl-3(2H)furanone, 3-hydroxy-2-methyl-4H-pyran-4-one, 2-ethyl-4-hydroxy-5-methyl-3(2H)furanone, 4-hydroxy-5-methyl-3(2H)furanone, a sulfur-containing analogue of any of the foregoing, and any combination, thereof; a second component selected from the group consisting of 2-furanmethanethiol, 2-methyl-3-furanthiol, 5-methyl-2-furanmethanthiol, and any combination, thereof; and a third component selected from the group consisting of 2-(1-mercaptoethyl)furan, 2-furanethanethiol, bis-(2-furfuryl) disulfide, a furanthiol disulfide, and any combination, thereof.Type: GrantFiled: July 19, 2006Date of Patent: January 11, 2011Assignee: Mars, Inc.Inventors: John Didzbalis, Fred J. Plog, Karl A. Ritter, Rainer M. Schmitt
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Publication number: 20100267847Abstract: The present invention provides a technique for improving the sweetness of stevia extract. A composition having an excellent sweetness quality can be obtained by combining rebaudioside A, which is a main sweetness component of stevia extract, with mogroside V, which is a main sweetness component of siraitia grosvenorii extract, at a weight ratio of 95:5 to 60:40. By using the mixture described above as a sweetener, favorable sweetness can be imparted to various products, such as foods, medicines or quasi drugs.Type: ApplicationFiled: November 12, 2008Publication date: October 21, 2010Applicant: SAN-EI GEN F.F.I., INC.Inventors: Koji Yoshinaka, Masanori Mie, Maki Yamamoto, Hiroshige Ueno, Tetsuya Tokumura, Takeshi Aya
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Publication number: 20100233330Abstract: The present invention relates to a baked foodstuff with an improved flavour and an improved texture. Also to compositions for generating these improved flavours and textures in baked foodstuffs which compositions comprise non pre-reacted flavour precursors which react on heating to generate the flavours.Type: ApplicationFiled: June 2, 2008Publication date: September 16, 2010Applicant: NESTEC S.A.Inventor: Yvette Fleury Rey
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Publication number: 20100227039Abstract: 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: ApplicationFiled: February 26, 2010Publication date: September 9, 2010Applicant: Givaudan S.A.Inventors: Ioana Maria UNGUREANU, Esther Van Ommeren
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Publication number: 20100226864Abstract: The present invention relates to alkyl-substituted tetrahydropyrans, mixtures containing these alkyl-substituted tetrahydropyrans, their respective use and corresponding flavored products.Type: ApplicationFiled: January 29, 2010Publication date: September 9, 2010Applicant: SYMRISE GmbH & Co. KGInventors: Heiko Oertling, Constanze Brocke, Hubert Loges, Arnold Machinek
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Publication number: 20100215823Abstract: A frozen minced-fish base that includes, as an additive for inhibiting off-notes, a compound according to formula (I) or formula (II): wherein X designates a linear or branched, saturated or unsaturated C1-C5 hydrocarbon radical or a group of formula wherein Y designates a linear or branched, saturated or unsaturated C1-C6 hydrocarbon radical, and R represents a hydrogen atom, a methyl group, an acetyl group or an ethoxycarbonyl group.Type: ApplicationFiled: May 29, 2008Publication date: August 26, 2010Inventor: Won Byong Yoon
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Publication number: 20100129516Abstract: 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: ApplicationFiled: November 23, 2009Publication date: May 27, 2010Applicant: SYMRISE GmbH & Co. KGInventor: Sven Siegel
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Publication number: 20100111890Abstract: The invention relates to the use of 5,5-dimethyl-3-ethyl-3,4-dihydrofuran-2-one (A), named “Noxolide” by the applicant, as an olfactory agent in perfumery, and also as a food flavouring. The invention also relates to a novel process for the preparation of 5,5-dimethyl-3-ethyl-3,4-dihydrofuran-2-one.Type: ApplicationFiled: September 25, 2007Publication date: May 6, 2010Applicant: V. MANE FILSInventors: Jean Mane, Jean-Claude Clinet, Isabel Clinet, Lydie Coulombel, Christophe Martin
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Publication number: 20100112171Abstract: Highly purified Stevioside and Rebaudioside A were prepared from sweet glycoside extracts obtained from Stevia rebaudiana Bertoni leaves. The resulting sweeteners are suitable as non-calorie, non-cariogenic, non-bitter, non-lingering sweeteners, which may be advantageously applied in foods, beverages, and milk products.Type: ApplicationFiled: January 11, 2010Publication date: May 6, 2010Applicant: PureCircle Sdn BhdInventors: Varuzhan Abelyan, Avetik Markosyan, Lidia Abelyan
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Publication number: 20100112126Abstract: Highly purified Stevioside and Rebaudioside A were prepared from sweet glycoside extracts obtained from Stevia rebaudiana Bertoni leaves. The resulting sweeteners are suitable as non-calorie, non-cariogenic, non-bitter, non-lingering sweeteners, which may be advantageously applied in foods, beverages, and milk products.Type: ApplicationFiled: January 11, 2010Publication date: May 6, 2010Applicant: PureCircle Sdn BhdInventors: Varuzhan ABELYAN, Avetik Markosyan, Lidia Abelyan
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Publication number: 20100112159Abstract: Highly purified Stevioside and Rebaudioside A were prepared from sweet glycoside extracts obtained from Stevia rebaudiana Bertoni leaves. The resulting sweeteners are suitable as non-calorie, non-carcinogenic, non-bitter, non-lingering sweeteners, which may be advantageously applied in foods, beverages, and milk products.Type: ApplicationFiled: January 11, 2010Publication date: May 6, 2010Applicant: PureCircle Sdn BhdInventors: Varuzhan ABELYAN, Avetik Markosyan, Lidia Abelyan
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Publication number: 20100112155Abstract: Highly purified Stevioside and Rebaudioside A were prepared from sweet glycoside extracts obtained from Stevia rebaudiana Bertoni leaves. The resulting sweeteners are suitable as non-calorie, non-cariogenic, non-bitter, non-lingering sweeteners, which may be advantageously applied in foods, beverages, and milk products.Type: ApplicationFiled: January 11, 2010Publication date: May 6, 2010Applicant: PureCircle Sdn BhdInventors: Varuzhan ABELYAN, Avetik Markosyan, Lidia Abelyan
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Publication number: 20100062030Abstract: 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 flavour; and/or (iii) as an aromatic and/or flavouring substance.Type: ApplicationFiled: May 7, 2007Publication date: March 11, 2010Applicant: SYMRISE GmbH & Co., KGInventors: Jakob Ley, Berthold Weber, Gerhard Krammer, Ingo Reiss, Heinz-Jürgen Bertram, Ian Galfield, Petra Hoffmann-Lücke
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Publication number: 20100055245Abstract: A method for modifying flavor experience via aroma delivery including applying at least one aroma on a comestible's packaging, the aroma causing the consumer to perceive a modified flavor of the comestible upon ingestion of the comestible. The comestible may be a beverage, such as a carbonated soft drink, fruit juice, water or grain-based beverage.Type: ApplicationFiled: August 27, 2009Publication date: March 4, 2010Applicant: PepsiCo, Inc.Inventors: Margaret Havekotte, Marco Covarrubias
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Publication number: 20100029786Abstract: The present invention provides a novel flavor improving agent capable of sufficiently enhancing or alleviating the flavor sensed in oral cavity; for example, enhancing and improving the thickness in taste or the like to provide depth and profoundness to the flavor, and also improving the sense of volume or the sharpness of aftertaste. The present invention also provides a food/drink, a pharmaceutical product and an oral care product having a good taste which can fulfill the recent high-level demand for taste.Type: ApplicationFiled: October 5, 2007Publication date: February 4, 2010Applicant: TAKASAGO INTERNATIONAL CORPORATIONInventors: Ikuo Terada, Toshihiro Takeda, Tsuyoshi Kobayashi, Tadahiro Hiramoto