Hetero-n-atom Patents (Class 426/537)
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Patent number: 8293215Abstract: The present invention relates to the field of improving the flavor of foodstuffs, beverages, tobacco products, pharmaceutics and oral care products. More particularly, the present invention provides flavor modulating substances selected from the group represented by formula (I): and edible salts thereof and edible esters thereof, which can advantageously be used for modulating the flavor of foodstuffs, beverages, tobacco products, pharmaceutics and oral care products. These flavor modulating substances can be used to impart desirable taste attributes in a wide variety of applications and products. In addition, the present flavor modulating substances are capable of modulating the taste and/or aroma impact of other, flavor imparting, substances contained within these same products, thereby improving the overall flavor quality of these products.Type: GrantFiled: December 13, 2007Date of Patent: October 23, 2012Assignee: Givaudan Nederland Services B.V.Inventors: Adri De Klerk, Marieke Baalbergen, Harry Renes, Chris Winkel
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Publication number: 20120263848Abstract: Organic compounds of formula (I), wherein: X is C, R1 to R6 may be independently selected from the group consisting of, H, C1-C3 alkyl, Br, F, Cl, R7 is O R8 is NH R9 is a group having 5 to 12 carbons selected from the group consisting of cycloalkyl or substituted alkyl, wherein the substituent is selected from the group consisting of aryl or cycloalkyl. The compounds create/modify flavour, in particular sweet flavour and may be used in compositions and consumable products.Type: ApplicationFiled: October 28, 2010Publication date: October 18, 2012Inventors: David C. Bom, Stefan Michael Furrer
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Publication number: 20120230924Abstract: Organic compounds of formula (I) wherein: X is N, or C, R1-R6 may be independently selected from the group consisting of, H, substituted, unsubstituted, branched or unbranched C1-C4 alkyl, methoxy, ethoxy, Br, F, Cl, provided that when X is nitrogen there is no substituent at R6 Y is an alkylene group of the formula (CR7R8)m wherein R7 and R8 may be independently selected from the group consisting of hydrogen, substituted, unsubstituted, branched or unbranched C1-C4 alkylene, and m is an integer selected from 1 to 6. The compounds create or modify flavour, in particular sweet flavour and may be used in compositions and consumable products.Type: ApplicationFiled: October 28, 2010Publication date: September 13, 2012Inventor: David C. Bom
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Publication number: 20120213904Abstract: The present invention relates to novel pandan extract articles in powder form, wherein the artice comprises high amounts of precursors of 2-acetyl-1-pyrroline, a novel process of preparing such pandan extract articles in powder form and corresponding methods of using said pandan extract articles.Type: ApplicationFiled: February 22, 2012Publication date: August 23, 2012Applicant: SYMRISE AGInventors: Andreas Degenhardt, Gerhard Krammer, Jens Koch, Mee Yin Tai
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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: 20120196018Abstract: An orally-administrable product comprising an ingredient or ingredients that have associated with their use an unacceptable aftertaste, and a cooling compound employed as a taste-masking agent in an amount of 0.5 ppm or less.Type: ApplicationFiled: July 29, 2010Publication date: August 2, 2012Inventors: Francisco Valentino Villagran, Kimberley Gray, Rajesh Venkata Potineni
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Publication number: 20120178828Abstract: The present invention relates to processes for the preparation of a flavoring concentrate, to a flavoring concentrate which can be prepared by a process according to the invention, to products comprising one or more flavoring concentrates according to the invention, and to processes for the concentration of flavoring and/or aromatic substances.Type: ApplicationFiled: March 15, 2012Publication date: July 12, 2012Applicant: SYMRISE AGInventors: Ingo Reiss, Harry Erfurt, Frank Ott, Günter Kindel, Bernd Gabriel
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Publication number: 20120129827Abstract: The present invention relates to novel derivatives of 1-alkyl-6-oxo-piperidine-3-carboxylic acids and 1-alkyl-5-oxo-pyrrolidine-3-carboxylic acids represented by Formula I: wherein n is an integer of 1 or 2; R1, R2, R3, and R4 are each independently selected from the group consisting of hydrogen and methyl; X is selected from the group consisting of oxygen and nitrogen; and R5 is hydrogen or a C1-C7 linear or branched acyclic hydrocarbon group, or R5 together with X form a 3- to 8-membered heterocyclic hydrocarbon group, and their uses as cooling compounds.Type: ApplicationFiled: November 22, 2010Publication date: May 24, 2012Inventor: Arkadiusz Kazimierski
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Publication number: 20120121783Abstract: A compound (including salts thereof) according to Formula I in which R1 is H, methyl or ethyl; R2 is H, OH, fluorine, C1-C4 linear or branched alkyl, C1-C6 alkoxy wherein the alkyl group is linear or branched, or a C3-C5 cycloalkyl moiety; R3 is H, methoxy, methyl or ethyl; or R2 and R3 together form a bridging moiety —O—CH2—O— between the phenyl carbon atoms to which they are connected; R4 is OH or methoxy; and R5 and R6 are independently H or methyl; R1, R2, R3, R4, R5 and R6 are such that, (i) when R2 and R3 together form a bridging moiety —O—CH2—O— between the phenyl carbon atoms to which they are connected, R1, R5, R6 are H, and R4 is OH; and (ii) when R4 is OH and R1—R3 are H, at least one of R5, R6 is methyl.Type: ApplicationFiled: July 9, 2010Publication date: May 17, 2012Inventors: Yili Wang, Andrew Daniher, Adri De Klerk, Cornelis Winkel
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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: 20120088796Abstract: The present invention relates to the discovery that specific human taste receptors in the T2R taste receptor family respond to particular bitter compounds present in, e.g., coffee. Also, the invention relates to the discovery of specific compounds and compositions containing that function as bitter taste blockers and the use thereof as bitter taste blockers or flavor modulators in, e.g., coffee and coffee flavored foods, beverages and medicaments. Also, the present invention relates to the discovery of a compound that antagonizes numerous different human T2Rs and the use thereof in assays and as a bitter taste blocker in compositions for ingestion by humans and animals.Type: ApplicationFiled: November 4, 2011Publication date: April 12, 2012Applicant: Senomyx, Inc.Inventors: Donald S. KARANEWSKY, Joseph R. Fotsing, Catherine Tachdjian, Melissa Arellano
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Patent number: 8084068Abstract: The present invention describes a process to produce a composition containing 5?-ribonucleotides wherein a microorganism is subjected to autolysis under conditions at which a substantial part of the RNA remains in a form degradable into 5?-ribonucleotides and at which a substantial part of the RNA remains associated with the cell wall fraction. Said cell wall fraction is recovered by a solid/liquid separation method and the RNA associated with said wall fraction is converted into 5?-ribonucleotides. The present invention also describes compositions containing 5?-ribonucleotides and their use in food or feed.Type: GrantFiled: January 6, 2005Date of Patent: December 27, 2011Assignee: DSM IP Assets B.V.Inventors: Bertus Noordam, Jan Gerrit Kortes
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Publication number: 20110256291Abstract: The invention relates to the use of one or more cyclic lipopeptides, such as surfactins A, B, and C and derivatives and mixtures thereof, as a taste modulator and/or sweetness enhancer for comestible compositions containing at least one natural or artificial sweetener. The comestible compositions include food, beverages, medicinal products and cosmetics and contain preferably mono-, di- or oligosaccharides as sweeteners. The invention further relates to said comestible compositions containing a cyclic lipopeptide as taste modulator.Type: ApplicationFiled: June 23, 2009Publication date: October 20, 2011Applicant: NUTRINOVA NUTRITION SPECIAL TIES & FOOD INGREDIENT GMBHInventors: Michael Krohn, Holger Zinke
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Publication number: 20110245353Abstract: The present invention includes compounds having structural formula (I), or pharmaceutically acceptable salts, solvate, and/or ester thereof. These compounds are useful as sweet flavor modifiers. The present invention also includes compositions comprising the present compounds and methods of enhancing the sweet taste of ingestible compositions. Furthermore, the present invention provides methods for preparing the compounds.Type: ApplicationFiled: March 31, 2011Publication date: October 6, 2011Applicant: SENOMYS, INC.Inventors: Catherine TACHDJIAN, Xiao Qing TANG, Donald S. KARANEWSKY, Guy SERVANT, Xiaodong LI, Feng ZHANG, Qing CHEN, Hong ZHANG, Timothy DAVIS, Vincent DARMOHUSODO, Melissa WONG, Victor SELCHAU
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Patent number: 7989014Abstract: One aspect of the present invention is concerned with a composition that can suitably be used as an additive in beverages and foodstuffs, which composition: i. contains at least 0.5%, preferably at least 1.0%, by weight of dry matter, of pyrazine derivatives according to formula (I): wherein R1-R4 independently represent hydrogen; a hydroxyhydrocarbyl residue; an ester of a hydroxyhydrocarbyl residue; or an ether of a hydroxyhydrocarbyl residue; and at least one R1-R4 is a hydroxyhydrocarbyl residue or an ester or an ether thereof, and ii. exhibits an absorption ratio A280/560 of at least 80, preferably of at least 250. The invention also relates to a method of manufacturing a beverage or a foodstuff that is resistant to light induced flavour changes, said method comprising introducing into said beverage or foodstuff the aforementioned light stabilising composition and to a process for the manufacture of such a light stabilising composition.Type: GrantFiled: September 29, 2004Date of Patent: August 2, 2011Assignee: 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
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Patent number: 7981457Abstract: 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 edible salts thereof: formula (I): R1—CR2(OR3)—CO—X. It was found that substances represented by formula (I) are capable of modifying and complementing, the sensory impact of taste imparting substances. Thus, the present taste improving substances are advantageously applied in flavour compositions, foodstuffs, pharmaceuticals, tobacco products and oral care products. Typical examples of taste improving substances according to the present invention include N-lactoyl GMP, N-lactoyl AMP, N-lactoyl CMP, N-lactoyl IMP, N-gluconyl GMP, N-gluconyl AMP, N-gluconyl CMP, N-gluconyl IMP, O-lactoyl-GMP, O-lactoyl AMP, O-lactoyl CMP, O-lactoyl IMP, O-gluconyl GMP, N-gluconyl AMP, O-gluconyl CMP and O-gluconyl IMP and the mixtures thereof.Type: GrantFiled: April 6, 2005Date of Patent: July 19, 2011Assignee: Quest International B.V. & Quest International Services B.V.Inventors: Jan Visser, Harry Renes, Chris Winkel, Nico Bouter
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Patent number: 7968705Abstract: The present invention describes a composition comprising at least 55% w/w (on sodium chloride free dry matter weight) of 5?-ribonucleotides and a process for the production of this composition comprising the steps of: (i) treating microbial cells to release the cell contents comprising RNA; (ii) separating the RNA present in the released cell content from other soluble cell material; and (iii) converting the separated RNA into 5?-ribonucleotides.Type: GrantFiled: January 23, 2004Date of Patent: June 28, 2011Assignee: DSM IP Assets B.V.Inventors: Bertus Noordam, Jan Gerrit Kortest
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Publication number: 20110070329Abstract: Described is a new cooling agent represented by Formula I and compositions with known coolers having cooling properties and the application of Formula I in foodstuffs and chewing gum: wherein X, Y is independently selected from a C1-C4 straight or branched alkyl or H atom; and m is 0, 1 or 2, Z when present is nitrogen, W and W? are selected independently from the group consisting of H, OH, C1-C4 straight or branched alkyl, and a C1-C4 straight or branched alkoxy or W is group (CH2)n-R, where n is 0 or 1 and R is a group with non-bonding electrons. Useful groups with non-bonding electrons are halogens, OH, OMe, OEt, NO2, CN, Ac, SO2NH2, CHO, CO2H, CONH2, CONHR2, where R2 is selected from C1-C4, and C1-C4 alkyl carboxylates such as CO2Me or CO2Et.Type: ApplicationFiled: September 18, 2009Publication date: March 24, 2011Inventors: Arkadiusz Kazimierski, Kenneth J. Kraut
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Publication number: 20110020517Abstract: The present invention relates to the use of an alkylpyridine of formula (I) wherein R represents a cyclic alkyl or alkenyl group as taste-conferring or enhancing ingredient to impart or reinforce the kokumi or umami taste in flavored compositions or flavored foods.Type: ApplicationFiled: March 23, 2009Publication date: January 27, 2011Inventor: Mark Rubin
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Publication number: 20110020516Abstract: The present invention provides a flavor and/or fragrance composition having a natural scent of Jasminum sambac, which is characterized by adding at least one ingredient selected from the group consisting of 3,7-dimethyl-1,5-octadiene-3,7-diol, 2,6-dimethyl-1,7-octadiene-3,6-diol, and dehydrolinalool to a base composition having, as a keynote, Jasminum sambac flower-like scent. The total amount of the scent ingredients is preferably 0.01 to 20% by mass of the whole flavor and/or fragrance composition.Type: ApplicationFiled: September 1, 2008Publication date: January 27, 2011Inventors: Atushi Jouichi, Yushi Terajima, Tatsushi Horita, Atsushi Matsuki, Tamotsu Tsuihiji
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Publication number: 20110020518Abstract: The present invention relates to the use of alkylpyridines of formula (I) wherein R represents a C6 to C10 alkyl or alkenyl group as taste-conferring or enhancing ingredients to impart or reinforce the kokumi or umami taste in flavored compositions or flavored foods.Type: ApplicationFiled: March 23, 2009Publication date: January 27, 2011Inventors: Estelle Delort, Eric Frerot, Alain Jaquier, Mark Rubin, Alain Velluz, Robert Wagner
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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: 7862844Abstract: The present invention in a first aspect relates to taste improvement of foodstuffs, beverages, pharmaceutics, tobacco products and oral care products, using extremely small amounts of a substance according to formula (I), or edible salts thereof: R1—CR2(OR3)—CO—X (I). It was found that at very low concentrations, substances represented by formula (I) are capable of modifying and complementing, the sensory impact of taste imparting substances. Thus, the present taste improving substances are advantageously applied in flavour compositions, foodstuffs, pharmaceutics, tobacco products and oral care products. Typical examples of taste improving substances according to the present invention include N-lactoyl GMP, N-lactoyl AMP, N-lactoyl CMP, N-lactoyl IMP, N-gluconyl GMP, N-gluconyl AMP, N-gluconyl CMP, N-gluconyl IMP, O-lactoyl-GMP, O-lactoyl AMP, O-lactoyl CMP, O-lactoyl IMP, O-gluconyl GMP, O-gluconyl AMP, O-gluconyl CMP and O-gluconyl IMP and mixtures thereof.Type: GrantFiled: October 6, 2005Date of Patent: January 4, 2011Assignee: Quest International Services B.V.Inventors: Chris Winkel, Harry Renes, Jan Visser, Nico Bouter, Jan Bakker, Bart Ruisch
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Patent number: 7854956Abstract: Low sodium salt compositions containing a blend of sodium chloride and one or more magnesium, sodium and potassium salts are provided. Also provided are methods for making and using the compositions. Further provided are food products containing the compositions.Type: GrantFiled: March 7, 2007Date of Patent: December 21, 2010Assignee: Exportadora de Sal, S.A. de C.V.Inventor: Juan Antonio Flores Zuniga
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Publication number: 20100310745Abstract: A method for conferring, enhancing, improving or modifying savory, roast or caramel notes in a flavoring composition or flavored food, by adding to the composition or food a flavour effective amount of a compound of formula (I), as a flavoring ingredient, wherein the dotted lines represent each a single or double bond, n represents 0 if the compound is an amine or is 1 if the compound is an amine and R1 represents a methyl or ethyl group, with the compound being in the form of a free base or of an edible salt thereof. Also, the flavouring compositions or flavoured articles provided by the method.Type: ApplicationFiled: September 10, 2008Publication date: December 9, 2010Inventors: Christian Starkenmann, Roger Snowden, Simon Linder, Patrick Weil
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Publication number: 20100303967Abstract: A pet food in the form of a coated kibble wherein the coated kibble has an improved animal preference. The coated kibble can be made of a core and a coating. The pet food can have an animal preference enhancing amount of the analytes 2-Piperidione, 2,3 pentanedione, 2-ethyl-3,5-dimethypyrazine, Furfural, Sulfurol, Indole, and mixtures and combinations of these.Type: ApplicationFiled: May 28, 2009Publication date: December 2, 2010Inventors: Gregory Dean Sunvold, Patrick Joseph Corrigan
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Publication number: 20100297038Abstract: The present invention refers to compounds with cooling properties, the compound are of formula (I), wherein R1 is selected from the list consisting of C1-C3 alkyl, —SCH3, and —NH2, and —CHR?OR? wherein R? and R? are independently selected from hydrogen, methyl and ethyl; R2 is selected from the list consisting of hydrogen, C1-C3 alkyl, and a halide; and I) A is wherein R is selected from hydrogen, —OR11 wherein R11 is selected from hydrogen, and C1-C3 alkyl; halide; —NO2; —CN; —C(O)NH2; and —C(O)OR12 wherein R12 is selected from hydrogen, and C1-C3 alkyl; and X is selected from the list consisting of —CH2—, —C(O)—, and —C(O)NHCH2—; or II) A is wherein n is 0 or 1.Type: ApplicationFiled: January 16, 2009Publication date: November 25, 2010Applicant: Givaudan S.A.Inventors: Stefan Michael Furrer, Thomas Scott McCluskey
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Patent number: 7820225Abstract: Low sodium salt compositions containing a blend of sodium chloride and one or more magnesium, sodium and potassium salts are provided. Also provided are methods for making and using the compositions. Further provided are food products containing the compositions.Type: GrantFiled: March 6, 2008Date of Patent: October 26, 2010Assignee: Exportadora de Sal, S.A. de C.V.Inventor: Juan Antonio Flores Zuniga
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Patent number: 7820219Abstract: A novel toasted flavor additive for enhancing the toasted flavor and appearance of food products. In accordance with one embodiment of the present invention, toasted corn flavor additive (“TCF”) is made by the steps of cooking whole corn kernels in a solution of lime and water; steeping the corn; draining and washing the corn; grinding, sheeting and cutting the corn into pieces; toasting the pieces until significant browning has occurred beyond the level normally associated with consumed masa products; and grinding the toasted pieces into a powder that can be administered as toasted corn flavor additive.Type: GrantFiled: June 12, 2007Date of Patent: October 26, 2010Assignee: Frito-Lay North America, Inc.Inventors: Sheri Lynn Baker, John Mampra Mathew, Renu Mathew, Bruce Edward Rogers
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Publication number: 20100254916Abstract: The present invention relates to the discovery that specific human taste receptors in the T2R taste receptor family respond to particular bitter compounds present in, e.g., coffee. Also, the invention relates to the discovery of specific compounds and compositions containing that function as bitter taste blockers and the use thereof as bitter taste blockers or flavor modulators in, e.g., coffee and coffee flavored foods, beverages and medicaments. Also, the present invention relates to the discovery of a compound that antagonizes numerous different human T2Rs and the use thereof in assays and as a bitter taste blocker in compositions for ingestion by humans and animals.Type: ApplicationFiled: February 19, 2010Publication date: October 7, 2010Applicant: Senomyx, Inc.Inventors: Donald S. Karanewsky, Joseph Fotsing, Catherine Tachdjian, Melissa Arellano
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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: 20100189845Abstract: A method for encapsulating flavoring with a prolamin. A prolamin, such as zein, is dissolved in an appropriate solvent. Flavoring is mixed with the prolamin solution. The prolamin and flavoring solution is dried, thereby forming a flavoring encapsulated by a prolamin.Type: ApplicationFiled: January 27, 2009Publication date: July 29, 2010Applicant: FRITO-LAY NORTH AMERICA INC.Inventors: Julie Anne GROVER, Kevin Arthur HEITFELD, James Dean OXLEY, Joseph Thomas PERSYN
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Publication number: 20100184796Abstract: The present invention relates to agonists of the human bitter-taste receptors hTAS2R46, hTAS2R47 and hTAS2R50 and their role in bitter taste transduction. The invention also relates to methods for identifying molecules that modulate, e.g. suppress, or enhance hTAS2R46, hTAS2R47 and hTAS2R50 bitter taste transduction or bitter taste response.Type: ApplicationFiled: March 31, 2008Publication date: July 22, 2010Applicant: DEUTSCHES INSTITUT FÜR ERNÄHRUNGSFORSCHUNG POTSDAM-REHBRÜCKEInventors: Maik Behrens, Anne Brockhoff, Wolfgang Meyerhof, Giovanni Appendino, Valeria D' Auria
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Publication number: 20100130498Abstract: The present invention relates to agonists of the human bitter-taste receptors hTAS2R14, hTAS2R10 and hTAS2R4 and their role in bitter taste transduction. The invention also relates to methods for identifying molecules that modulate, e.g. suppress, or enhance hTAS2R14, hTAS2R10 and hTAS2R4 bitter taste transduction or bitter taste response.Type: ApplicationFiled: March 31, 2008Publication date: May 27, 2010Applicant: Deutshes Institut Fur Ernahrungsforschung Potsdam- RehbruckeInventors: Maik Behrens, Anne Brockhoff, Christina Kuhn, Wolfgang Meyerhof, Giovanni Appendino
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Publication number: 20100112131Abstract: An acidic oil-in-water-type emulsified food comprising an egg white hydrolyzate. A method of producing the acidic oil-in-water-type emulsified food comprising emulsifying an aqueous phase component and an oil phase component in the presence of the egg white hydrolyzate. An antioxidant comprising an egg white hydrolyzate obtained by treating egg white with a neutral protease originating from a microorganism belonging to the genus Aspergillus. A flavor improving agent comprising an egg white hydrolyzate obtained by treating egg white with a neutral protease originating from a microorganism belonging to the genus Aspergillus.Type: ApplicationFiled: November 29, 2005Publication date: May 6, 2010Applicant: THE UNIVERSITY OF AKRONInventors: Yu QIAO, Hideaki KOBAYASHI
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Publication number: 20100074850Abstract: The present invention relates to the field of improving the flavour of foodstuffs, beverages, tobacco products, pharmaceutics and oral care products. More particularly, the present invention provides flavour modulating substances selected from the group represented by formula (1): and edible salts thereof and edible esters thereof, which can advantageously be used for modulating the flavour of foodstuffs, beverages, tobacco products, pharmaceutics and oral care products. These flavour modulating substances can be used to impart desirable taste attributes in a wide variety of applications and products. In addition, the present flavour modulating substances are capable of modulating the taste and/or aroma impact of other, flavour imparting, substances contained within these same products, thereby improving the overall flavour quality of these products.Type: ApplicationFiled: December 13, 2007Publication date: March 25, 2010Applicant: GIVAUDAN NEDERLAND SERVICES B.V.Inventors: Adri De Klerk, Marieke Baalbergen, Harry Renes, Chris Winkel
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Publication number: 20100040753Abstract: A method of providing a range of flavors to an orally-receivable or ingestible product, the method including adding at least one compound, including salts thereof, of the formula: wherein R1 may be H, OH, O(CH2)2OH, OCH2OCH3 or R2 may be selected from a range of 5- and 6-membered heterocyclic rings, and wherein R3 may be H or OH. The compounds give rise to a wide range of flavors, and some are useful as sweetness enhancers, this allowing sweetener content to be reduced while maintaining sweetness. Also disclosed are orally-receivable or ingestible products including the compounds.Type: ApplicationFiled: February 20, 2009Publication date: February 18, 2010Inventors: Andrew Daniher, Yili Wang
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Publication number: 20100028444Abstract: Use of at least one type of water-dispersible carotenoid nanoparticles as taste modulators in compositions of matter; process for taste modulation of compositions of matter in which at least one type of water-dispersible carotenoid nanoparticles is added to compositions of matter; and also taste modulators for compositions of matter comprising (A) at least one type of water-dispersible carotenoid nanoparticles and (B) at least one azo compound, comprising at least one azo group.Type: ApplicationFiled: February 25, 2008Publication date: February 4, 2010Applicant: BASF SEInventors: Markus Matuschek, Andreas Ernst, Christian Köpsel, Martin B. Jager, Alice Kleber, Michael Krohn, Holger Zinke
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Publication number: 20100003386Abstract: A beverage system for providing a beverage, methods of making the beverage and the resulting beverage are disclosed herein. The system includes a beverage-forming concentrate and an aroma or aroma-providing component separated from the concentrate; wherein the concentrate and aroma are combinable upon reconstitution for providing the beverage. One method includes delivering a fresh beverage taste to an on-premise beverage at a point of dispensation, by delivering at least one aroma or aroma-providing component in an amount sufficient to enhance the organoleptic properties of a beverage separately from a beverage concentrate prior to when the beverage is dispensed, and mixing the aroma or aroma-providing compound with a liquid and the beverage concentrate or with a mixture of a beverage concentrate and a liquid when the beverage is being dispensed.Type: ApplicationFiled: September 10, 2009Publication date: January 7, 2010Inventors: Pu-Sheng Cheng, Ying Zheng, Serena Laroia, Wenjie Hu, Rachid Rahmani, Eugene Scoville, Randall C. Chrisman, Shannon Gavie, Walter F. Landry, Brian J. McDonough, Randall L. Morrison, Anthony Klueppel, Christian Milo
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Publication number: 20090311403Abstract: 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 monoglycerides and flavor compounds which comprise one or more carbonyl groups.Type: ApplicationFiled: July 24, 2007Publication date: December 17, 2009Applicant: Givaudan SAInventor: Willi Grab
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Publication number: 20090311369Abstract: The present invention relates to compositions and comestibles that are vanilla-flavored but with a contributory mint flavor. More specifically, the compositions of the present invention have a characterizing vanilla flavor in combination with breath-freshening components and optionally cooling agents. In some embodiments, the compositions may include a vanilla flavor composition which includes vanilla flavor and vanillin or its derivatives and a mint oil composition.Type: ApplicationFiled: August 26, 2009Publication date: December 17, 2009Applicant: CADBURY ADAMS USA LLCInventors: Joan E. Harvey, Shanaz Shah, Mary Robinson, Karen Hohe, Kishor Kabse
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Publication number: 20090162488Abstract: Beverage products and flavor systems including a non-sweetening amount of monatin are provided. Beverage concentrate compositions including a non-sweetening amount of monatin are also provided. In addition, methods for making beverages are provided comprising the steps of providing said flavor system, providing at least one additional beverage ingredient, and mixing the flavor system in an amount of 0.01% to 5.0% by weight of the full strength beverage with the at least one additional beverage ingredient to form a full strength beverage.Type: ApplicationFiled: December 15, 2008Publication date: June 25, 2009Applicant: The Concentrate Manufacturing Company of IrelandInventors: Zena Bell, Thomas Lee, Larissa Goble
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Publication number: 20090148559Abstract: The present invention describes a process to produce a composition containing 5?-ribonucleotides wherein a microorganism is subjected to autolysis under conditions at which a substantial part of the RNA remains in a form degradable into 5?-ribonucleotides and at which a substantial part of the RNA remains associated with the cell wall fraction. Said cell wall fraction is recovered by a solid/liquid separation method and the RNA associated with said wall fraction is converted into 5?-ribonucleotides. The present invention also describes compositions containing 5?-ribonucleotides and their use in food or feed.Type: ApplicationFiled: January 6, 2005Publication date: June 11, 2009Inventors: Bertus Noordam, Jan Gerrit Kortes
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Publication number: 20090143488Abstract: The invention relates to compositions and methods of using the flavor active peptides, Lys-Ile-His-Pro-Phe (SEQ ID NO:1), Gly-Pro-Phe-Pro-Ile (SEQ ID NO:2), and Lys-Lys-Tyr-Lys-Val-Pro-Gln (SEQ ID NO:3), to impart a bitter, salt, dairy or umami flavor to food or pharmaceutical products. In particular embodiments, the Lys-Lys-Tyr-Lys-Val-Pro-Gln (SEQ ID NO:3) peptide further imparts a vegetable, brothy, or bready flavor.Type: ApplicationFiled: December 3, 2007Publication date: June 4, 2009Inventors: Laurence Trinnaman, Zhihua Liu, Linda Ann Psota-Kelty, Zhen Chen
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Publication number: 20090111834Abstract: 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: October 23, 2008Publication date: April 30, 2009Inventors: Catherine Tachdjian, Andrew P. Patron, Sara L. Adamski-Werner, Farid Bakir, Qing Chen, Vincent Darmohusodo, Stephen Terrence Hobson, Xiaodong Li, Ming Qi, Daniel Harry Rogers, Marketa Rinnova, Guy Servant, Xiao-Qing Tang, Mark Zoller, David Wallace, Amy Xing, Klaus Gubernator
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Publication number: 20090041917Abstract: 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.Type: ApplicationFiled: October 20, 2008Publication date: February 12, 2009Applicant: Redpoint Bio CorporationInventors: Francis Raymond SALEMME, Richard Barndt
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Publication number: 20080311266Abstract: A method of enhancing the perceived saltiness of an orally-ingestible composition, comprising the incorporation therein of a compound which is a cooling compound in a proportion that is below the cooling threshold but that provides a salt enhancement. Therefore, less salt is needed to provide, a desirable salty taste to foodstuffs, beverages and the like, and the products, are healthier as a result.Type: ApplicationFiled: June 6, 2008Publication date: December 18, 2008Inventors: Kimberley H. GRAY, Gregory Lee YEP, Robert G. Eilerman
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Publication number: 20080249109Abstract: The present invention relates to blocking salt taste using compounds of Formula I as defined herein.Type: ApplicationFiled: April 3, 2008Publication date: October 9, 2008Applicant: PARION SCIENCES, Inc.Inventors: Michael R. JOHNSON, Richard C. Boucher, Andrew J. Hirsh
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Publication number: 20080233241Abstract: Provided are a method of microwave cooking of raw meat or raw marine products in which an unpleasant fishy odor is prevented from occurring during microwave cooking, a seasoning for microwave cooking, and a food for microwave cooking. A food containing at least an organic acid is used as a seasoning for microwave cooking. A food for microwave cooking is prepared by seasoning raw meat or a raw marine product so that the seasoning for microwave cooking is fixed on the surface of the raw meat or the raw marine product. The food for microwave cooking is microwave-heated.Type: ApplicationFiled: April 24, 2008Publication date: September 25, 2008Applicant: YUGEN KAISHA MINAKAWA SHOTENInventor: Hiromichi Minakawa