Flavor Or Flavor Adjunct, Acidulant Or Condiment Patents (Class 426/650)
  • Patent number: 9918930
    Abstract: The present invention provides a processed plant product having an excellent TRPM8 activating action, a method for producing the same, and a cooling agent and a TRPM8 activator comprising the processed plant product. A method for producing a processed nutmeg product, comprising a step of simultaneously treating nutmeg or an extract thereof with an alcohol or a 25% (v/v) or more alcohol aqueous solution and one or more selected from a protonic acid and an H-type cation exchange resin.
    Type: Grant
    Filed: July 11, 2013
    Date of Patent: March 20, 2018
    Assignee: KAO CORPORATION
    Inventors: Tomohiro Shirai, Kentaro Kumihashi, Mitsuyoshi Sakasai, Hiroshi Kusuoku, Hiroshi Hashimoto
  • Patent number: 9805381
    Abstract: Some aspects of this disclosure involve computation of a preference score for a certain type of food. In some embodiments described herein, measurements of affective response of at least ten users are collected. The measurements may include various values indicative of physiological signals and/or behavioral cues of the at least ten users. Each measurement of a user is taken with a sensor coupled to the user up to four hours after the user consumed the certain type of food. A preference score is computed based on the measurements. The preference score is indicative of how much the at least ten users enjoyed consuming the certain type of food and/or how well they felt after consuming the certain type of food.
    Type: Grant
    Filed: February 24, 2016
    Date of Patent: October 31, 2017
    Assignee: Affectomatics Ltd.
    Inventors: Ari M Frank, Gil Thieberger
  • Patent number: 9469828
    Abstract: Provided are tablet binding compositions for binding cleaning and/or disinfecting formulation components into tablets. The tablet binding compositions are suitable replacements for traditional tablet binder compounds, such as boric acid or zeolites. The tablet binding compositions provided herein can produce tablets of increased hardness at lower compression forces and, when dissolved, yield solutions of increased clarity compared to some traditional binder compounds. Also provided are processes for preparing the tablet binding compositions and methods for formation of tablets containing the tablet binding compositions.
    Type: Grant
    Filed: October 10, 2014
    Date of Patent: October 18, 2016
    Assignee: ChemLink Laboratories, LLC
    Inventor: Ryan Giffin Moore
  • Patent number: 9352974
    Abstract: The present invention relates to food products which are dry and which contain a table salt formulation characterized in that said table salt formulation comprises a mixture of at least two types of particles of one or more physiologically acceptable inorganic salts and at least one of the type of said particles is composed of primary particles of which at least 50 wt % are 5-5000 nanometer in diameter; to manufacturing methods of such food products; further it relates to specific table salt formulations, to manufacturing methods and methods of use of such table salt formulations.
    Type: Grant
    Filed: February 4, 2008
    Date of Patent: May 31, 2016
    Assignee: Frito-Lay Trading Company, Gmbh
    Inventors: Wendelin Jan Stark, Samuel Claude Halim, Eapen George, Carlos Jose Barroso
  • Patent number: 9068146
    Abstract: The present invention discloses a method of preparing a solid form of acetic acid. The method at least includes the steps of combining a solid acid and a metal acetate with a solvent to form a slurry. After a predetermined period of time, a solid form of acetic acid is recovered. The present invention also includes a solid product of acetic acid produced by the above-mentioned method. There is also disclosed a formulation including the solid product of acetic acid according to the present invention. Further, there is disclosed a cleaning system including the formulation according to the present invention.
    Type: Grant
    Filed: September 16, 2014
    Date of Patent: June 30, 2015
    Assignee: ChemLink Laboratories, LLC
    Inventors: Ryan Giffin Moore, Lucas John Smith
  • Publication number: 20150140181
    Abstract: An encapsulated flavour particle, comprising a vegetable matter particulate core and a flavour coating comprising a sprayed emulsion of flavour and thermoreversible potato starch, the thermoreversible potato starch comprising at least 80% by weight of amylopectin modified with amylomaltase enzyme. The particles provide good flavour release characteristics in consumable compositions, such as chewing gums, beverages, foodstuffs, toothpastes, mouthwashes and the like, while avoiding the use of gelatin.
    Type: Application
    Filed: May 28, 2013
    Publication date: May 21, 2015
    Inventor: Frans Witteveen
  • Publication number: 20150125589
    Abstract: Provided is a taste improver that improves or decreases unpleasant bitterness, astringent taste, harsh taste, bitter taste, or the like that results from potassium salts, magnesium salts, calcium salts, and ammonium salts without adversely affecting savoriness of a food or drink. The taste improver includes a vegetable extract and/or a phospholipid. In the taste improver, the aforementioned vegetable extract includes a vegetable-derived glycoside and/or glycoside aglycone. In the taste improver, the aforementioned phospholipid is phosphatidylcholine, phosphatidylserine, phosphatidylethanolamine, phosphatidylinositol, and/or a lyso form thereof. Arginine is further added to the aforementioned taste improver. Trehalose and/or hydrogenated starch syrup are further added to the taste improver.
    Type: Application
    Filed: December 6, 2012
    Publication date: May 7, 2015
    Inventors: Kanako Tsuchiya, Masashi Shimono, Akiko Ichikawa, Kiminori Sugiyama
  • Patent number: 9017643
    Abstract: A process for making particles comprising a hydrophobic dopant for subsequent release therefrom is disclosed. The process comprises providing an emulsion comprising a hydrophilic phase and a hydrophobic phase dispersed in the hydrophilic phase, and reacting the precursor material to form the particles comprising the dopant therein. The hydrophobic phase comprises a precursor material and the dopant.
    Type: Grant
    Filed: July 9, 2014
    Date of Patent: April 28, 2015
    Assignee: Australian Nuclear Science & Technology Organisation
    Inventors: Kim Suzanne Finnie, Christophe Jean Alexandre Barbe, Linggen Kong
  • Publication number: 20150110946
    Abstract: A collapsible foodstuff package comprising a collapsible lower part and a collapsible cover. The collapsible lower part including an enclosed wall (or walls), an open end, and a bottom structure. The collapsible cover including an enclosed wall (or walls), an open end, and a closed top structure. The collapsible cover can be integrally attached or removably attached to the lower part of the collapsible package. The collapsible cover can be positioned so that its wall (or walls) overlap the lower part of the collapsible package. The enclosed wall (or walls) of the collapsible cover are of a predetermined length so as to increase the volume within the collapsible package thereby providing a space wherein the foodstuff and subsequently added condiments can be easily shaken thus allowing dispersal and mixing of the condiments and foodstuff without allowing spillage of the packages contents.
    Type: Application
    Filed: October 21, 2013
    Publication date: April 23, 2015
    Inventor: Mitchell Casimir Dyderski
  • Publication number: 20150104559
    Abstract: A composition to form a barbecue rub may include a first agent of salt, a second agent of sugar, a third agent of lemon pepper, a fourth agent of black pepper, a fifth agent of garlic powder, a sixth agent of onion powder, a seventh agent of smoked paprika, eight agent of chili powder and a ninth agent of Monosodium glutamate (MSG).
    Type: Application
    Filed: October 11, 2013
    Publication date: April 16, 2015
    Inventor: Gary C. Woolfolk
  • Publication number: 20150104542
    Abstract: The invention concerns a shelf-stable concentrate cooking aid comprising a reduced amount of natural MSG, IMP and GMP between 10 and 20% in weight of natural food derived acids and sugars and between 20 and 45% of naturally derived macromolecules.
    Type: Application
    Filed: December 17, 2014
    Publication date: April 16, 2015
    Inventors: Wen Sze Lien, Zhu Gao, Yong Fu Wang, Beatrice Lado, Yan Xi Jin, Fabien Robert, Ahmed Bousbaine, Nadji Rekhif, Christopher Brimelow
  • Publication number: 20150104552
    Abstract: A method of manufacturing an oral product includes creating a matrix from a plurality of capsules, a powdered component, a viscous component and a binder and molding the matrix into a shape. In a preferred embodiment, the capsules provide functional and flavorful ingredients. In an embodiment, the matrix is enclosed in a porous material that forms a pouch.
    Type: Application
    Filed: December 17, 2014
    Publication date: April 16, 2015
    Inventors: Danielle R. Crawford, Shalva Gedevanishvili, William R. Sweeney, Chris Irving
  • Publication number: 20150104398
    Abstract: The present invention is directed to a novel taste-masking composition comprising a taste-masking effective amount of an Angelica root extract, which shows unexpected effectiveness in reducing an undesirable taste in a food product (e.g., a beverage, broth, or whole grain food product), a dental product, an oral hygiene product or a medicinal product.
    Type: Application
    Filed: October 10, 2014
    Publication date: April 16, 2015
    Inventors: Hsi-Wen Chin, Thumpalasseril V. John, Jung-A Kim, Ajay Pratap Singh
  • Patent number: 9005689
    Abstract: The invention concerns a flavor active composition obtainable by a multi-step reaction comprising a first reaction between an amino compound and a carbonyl compound to obtain a first intermediate reaction mixture, a second reaction with a second amino compound alone or in combination with a carbonyl compound to obtain a second intermediate reaction mixture, further separate reactions with another amino compound alone or in combination with a carbonyl compound to obtain further intermediate reaction mixture, further separate reactions with compounds from other chemical classes such as alcohols, phenolic compounds, epoxydes or organic acids and combinations thereof leading to suitable intermediates, a last reaction comprising a mixture of all the preceding intermediate mixtures alone or in combination with amino and/or carbonyl compounds to obtain the final flavor composition.
    Type: Grant
    Filed: July 7, 2010
    Date of Patent: April 14, 2015
    Assignee: Nestec S.A.
    Inventors: Tomas Davidek, Imre Blank, Thomas Hofmann, Peter Schieberle
  • Patent number: 8993033
    Abstract: An energy composition includes a methylated xanthine, a choline derivative, and at least one flavorant in a sufficient amount to render the energy composition palatable. The energy composition may also include vitamins, amino acids, enzymes, preservatives, and the like.
    Type: Grant
    Filed: November 17, 2008
    Date of Patent: March 31, 2015
    Assignee: International IP Holdings, LLC
    Inventor: Manoj Bhargava
  • Publication number: 20150064327
    Abstract: A flavour composition comprising a compound of formula (I) corresponding to the formula and edible salts thereof, wherein R1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, R1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid.
    Type: Application
    Filed: March 28, 2013
    Publication date: March 5, 2015
    Inventors: Feng Shi, Harry Renes, Esther Van Ommeren, Susanna Magdalena Vorster, Yili Wang, Adri De Klerk
  • Publication number: 20150064326
    Abstract: A flavour composition comprising a compound of formula (I) and edible salts thereof, wherein R1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, R1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid.
    Type: Application
    Filed: March 28, 2013
    Publication date: March 5, 2015
    Inventors: Feng Shi, Harry Renes, Esther Van Ommeren, Susanna Magdalena Vorster, Yili Wang, Adri De Klerk
  • Patent number: 8962061
    Abstract: A food condiment slice, method of using, composition and method for making, and methods for manufacturing are described. The food condiment slices are used with sandwiches, other food products, and beverages. The food condiment slices may have different structures such as face-fused, side-fused, face-fused-side-fused, woven, and chopped. The food condiment slices are formed from condiments such as catsup, ketchup, mustard, mayonnaise, barbecue sauce, steak sauce, jellies, jam, preserves, butter, margarine, marinades, creamers, and syrups. More than one food condiment can be integrated into a single food condiment slice. The food condiment slices eliminate the need and inconvenience of using and carrying spreadable, squeezable, and pourable food condiments. Also included are beverage condiment slices or discs such as coffee or tea dairy and non-dairy creamers.
    Type: Grant
    Filed: January 3, 2009
    Date of Patent: February 24, 2015
    Inventor: Robin S. Gray
  • Publication number: 20150050408
    Abstract: A powder flavour composition comprising a compound according to the formula (I) or edible salts thereof, and at least one flavour co-ingredient wherein R1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, R1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid, and NR2R3, in which R3 is H or together with R2 and the N-atom to which they are attached, a 5-membered ring, is a residue of an amino acid, in particular a proteinogenic amino acid, ornithine, gamma-aminobutyric acid or beta alanine, or a 1-amino cycloalkyl carboxylic acid.
    Type: Application
    Filed: March 28, 2013
    Publication date: February 19, 2015
    Inventors: Feng Shi, Harry Renes, Esther Van Ommeren, Susanna Magdalena Vorster, Yili Wang, Adri De Klerk
  • Publication number: 20150044348
    Abstract: The present invention concerns a new use for a compound of vanillin and ethyl vanillin, in a food product and more particularly in a food product with a reduced fat and/or sugar content. The present invention also concerns food compositions comprising said compound of vanillin and ethyl vanillin.
    Type: Application
    Filed: March 28, 2013
    Publication date: February 12, 2015
    Inventors: Dominique Giannotta, Corine Cochennec, Tristan Colas Des Francs, Sandrine Bodin, Bernard Barlet
  • Publication number: 20150044332
    Abstract: A flavour composition comprising a compound according to the formula (I) and edible salts thereof, wherein R1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, R1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid, and m is 0 or 1.
    Type: Application
    Filed: March 28, 2013
    Publication date: February 12, 2015
    Inventors: Feng Shi, Harry Renes, Esther Van Ommeren, Susanna Magdalena Vorster, Yili Wang, Adri De Klerk, Chris Winkel
  • Publication number: 20150045454
    Abstract: Methods are provided according to aspects of the present invention for making starch fiber or particle compositions by wet-electrospinning or wet-electrospraying including providing a solution or dispersion of starch in an aqueous or non-aqueous solvent or dispersant, where the starch is present at a concentration above the critical entanglement concentration, with the proviso that the aqueous or non-aqueous solvent or dispersant does not consist only of water; heating the solution or dispersion of starch to a temperature above the crystallization temperature of the starch; electro spinning or electro spraying the heated solution or dispersion of starch to produce starch fibers or starch particles, respectively; and contacting the starch fibers or starch particles with a coagulation bath fluid.
    Type: Application
    Filed: February 27, 2013
    Publication date: February 12, 2015
    Applicant: THE PENN STATE RESEARCH FOUNDATION
    Inventors: Lingyan Kong, Gregory R. Ziegler
  • 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: 8940344
    Abstract: Provided are oral products that provide engaging and flavorful experiences to a user. The oral product includes a plurality of capsules, a powdered component, a viscous component and a binder that create a matrix that is molded into a shape. In a preferred embodiment, the capsules provide functional and flavorful ingredients. In an embodiment, the matrix is enclosed in a porous material that forms a pouch.
    Type: Grant
    Filed: June 6, 2008
    Date of Patent: January 27, 2015
    Assignee: Philip Morris USA Inc.
    Inventors: Danielle R. Crawford, Shalva Gedevanishvili, William R. Sweeney, Chris Irving
  • Publication number: 20150024113
    Abstract: Disclosed is a cold-water soluble starch and a process for preparing same. Generally, the process comprises providing a hydroxyalkyl starch and applying a shearing force to the starch in an extruder in the presence of moisture, the force and the moisture each being sufficient to gelatinize at least substantially all of the granules of the starch to thereby form a sheared starch. The starch is heated to its gelatinization temperature after the starch has passed partially through the barrel of the extruder, with the moisture being maintained at a level sufficiently high to allow gelatinization but sufficiency low to protect the starch from becoming too sticky to extrude. The extruded starch product thus formed may be used in connection with a number of film-forming, coating, and other applications.
    Type: Application
    Filed: September 22, 2014
    Publication date: January 22, 2015
    Inventors: Lin Wang, Peter Miller, Tonya Armstrong, Michael Kramer, Susan Freers, Roger McPherson, Daniel Hubbard, Terry Andren, Jeff Underwood
  • Publication number: 20150017284
    Abstract: Rebaudioside M compositions with improved aqueous solubility and methods for preparing the same are provided herein. The rebaudioside M compositions include (i) disordered crystalline compositions comprising rebaudioside M and rebaudioside D, (ii) spray-dried compositions comprising rebaudioside M, rebaudioside D and steviol glycoside mixtures and/or rebaudioside B and/or NSF-02, (iii) spray-dried compositions comprising rebaudioside M, rebaudioside D and at least one surfactant, polymer, saponin, carbohydrate, polyol, preservative or a combination thereof. Sweetened compositions, such a beverages, containing the rebaudioside M compositions with improved water solubility are also provided herein.
    Type: Application
    Filed: October 4, 2013
    Publication date: January 15, 2015
    Inventors: Indra Prakash, Gil Ma, Avetik Markosyan, Youlung Chen
  • Publication number: 20150017308
    Abstract: A process for preparing a flavour composition having an umami flavour/taste and a MSG content of less than 1 wt % (% weight by total dry matter) comprising the steps of: a) heating vegetable matter in water at any given temperature to give cooking water containing flavour-active compounds water extracted from the vegetable matter; b) separating the vegetable matter from the cooking water; and c) concentrating the cooking water to provide the flavour composition. Claims are also directed to the composition obtainable from the process and to food products such as soups and snacks including the composition.
    Type: Application
    Filed: December 11, 2012
    Publication date: January 15, 2015
    Inventors: Silke Schopp, Gert Bormann, Dirk Jacobus Maritz, Helge Fritsch, Gregory Schmauch, Karoline Michaela Schmid, Stephanie Thillard Schweizer
  • Publication number: 20150018432
    Abstract: Sweetened compositions comprising at least one sweetener and rebaudioside X are provided herein. Rebaudioside X is present in the sweetened compositions in a concentration at or below the sweetness recognition threshold, while the at least one sweetener is present in a concentration above its sweetness recognition threshold. Rebaudioside X acts to enhance the sweetness of the sweetened compositions, e.g. beverages and concentrate compositions, thereby allowing for preparation of sweetened compositions with reduced calorie content. Methods of enhancing the sweetness of a sweetened composition with rebaudioside X are also provided herein.
    Type: Application
    Filed: September 25, 2013
    Publication date: January 15, 2015
    Inventors: Indra Prakash, Juvenal Higiro, Mary Campbell
  • Patent number: 8933231
    Abstract: Compounds of formula (I) wherein: n=0, 1, 2, 3, and R=C2-C6 linear and branched alkyl, alkenyl and cycloalkyl substituents are interesting flavor or fragrance ingredients having herbal-green aspects.
    Type: Grant
    Filed: June 22, 2011
    Date of Patent: January 13, 2015
    Inventors: Andreas Goeke, Li Jun Zhou
  • Patent number: 8932661
    Abstract: It is possible to provide an excellent salty taste enhancer is provided that can compensate for insufficient salty taste when attempting to reduce salt content in a food. A salty taste enhancer consisting of a mixture of an enzymatic decomposition product of an animal protein and an enzymatic decomposition product of a plant protein. A salty taste enhancer in which the enzymatic decomposition products are treated with a protein-hydrolyzing enzyme and/or a nucleic acid-hydrolyzing enzyme. A salty taste enhancer in which the animal protein is a fish or shellfish extract and the plant protein is a soy bean protein. A salty taste enhancer in which a basic amino acid, and especially arginine, is further added to the salty taste enhancer. A salty taste enhancer to which potassium chloride is further added. A salty taste enhancer obtained by rendering the salty taste enhancer mildly acidic.
    Type: Grant
    Filed: March 23, 2009
    Date of Patent: January 13, 2015
    Assignee: Nippon Suisan Kaisha, Ltd.
    Inventors: Masashi Shimono, Kiminori Sugiyama
  • Publication number: 20150004095
    Abstract: A process for making particles comprising a hydrophobic dopant for subsequent release therefrom is disclosed. The process comprises providing an emulsion comprising a hydrophilic phase and a hydrophobic phase dispersed in the hydrophilic phase, and reacting the precursor material to form the particles comprising the dopant therein. The hydrophobic phase comprises a precursor material and the dopant.
    Type: Application
    Filed: July 9, 2014
    Publication date: January 1, 2015
    Inventors: Kim Suzanne FINNIE, Christophe Jean Alexandre BARBE, Linggen KONG
  • Publication number: 20140377403
    Abstract: Provided is a method for evaluating a flavor-improving agent. The method includes (1) giving subjects a solution prepared by adding a known flavor-improving agent to an aqueous solution of a taste substance and measuring a change in signal strength at a periphery of the temple of the forehead with an apparatus for in vivo optical measurement; (2) selecting a subject showing a change in signal strength (1); (3) giving a solution prepared by adding a test flavor-improving agent to an aqueous solution of the taste substance to the subject in (2) as an object, measuring a change in signal strength at the periphery of the temple of the forehead with an apparatus for in vivo optical measurement, and evaluating the flavor-improving effect from the change in signal strength as an index.
    Type: Application
    Filed: July 25, 2012
    Publication date: December 25, 2014
    Applicant: T. HASEGAWA CO., LTD.
    Inventors: Kana Saito, Akio Nakamura, Tomona Matsumoto, Ayano Fujiki
  • Publication number: 20140349001
    Abstract: Flavour modulation in foodstuffs, beverages, pharmaceutics, tobacco products and oral care products, using a flavour modulating substance selected from substances represented by formula (I) or formula (II), edible salts thereof and edible esters thereof: These substances are capable of imparting highly desirable taste attributes in the products in which they are incorporated. In addition the flavour modulating substances are capable of modulating and complementing the sensory impact of other taste imparting substances. The substances are applied in flavour compositions, foodstuffs, pharmaceutics, tobacco products and oral care products.
    Type: Application
    Filed: August 12, 2014
    Publication date: November 27, 2014
    Inventors: Abdelmajid KAOUAS, Harry RENES, Chris WINKEL
  • Patent number: 8883243
    Abstract: A subject of the present invention is the use of a maltodextrin and/or a glucose syrup obtained, by acid or enzymatic hydrolysis, from a leguminous starch having an amylose content comprised between 25% and 50%, expressed as dry weight relative to the dry weight of starch, for the encapsulation of organic compounds.
    Type: Grant
    Filed: July 9, 2008
    Date of Patent: November 11, 2014
    Assignee: Roquette Freres
    Inventor: Bernard Boursier
  • Patent number: 8877280
    Abstract: A composition for improving the flavor and juiciness of marinated meats and inhibiting growth of pathogenic and spoilage microorganisms and a process for making the composition are described. Lemon juice and vinegar are neutralized, concentrated and blended with non-neutralized lemon juice and non-neutralized vinegar in appropriate proportions to achieve the desired water binding and antimicrobial effects.
    Type: Grant
    Filed: April 18, 2012
    Date of Patent: November 4, 2014
    Assignee: Triad Resource Technologies, LLC
    Inventor: Mo Mui Toledo
  • Publication number: 20140308430
    Abstract: To provide effective use from a yeast extract residue, an excess of which is produced as a byproduct of yeast extract, or reduction in amount of the yeast extract residue. Also to obtain various useful substances. A cell wall lytic enzyme having no protease is allowed to act on a yeast extract residue, after which a heat treatment is performed at 70 to 80° C. for 10 to 20 minutes, thereby enabling separation into a fraction of primarily cell walls and a fraction of primarily protein. A yeast protein having a protein content of 60% or more is obtained from the fraction of primarily protein and, by subjecting the yeast protein to enzymatic degradation, a seasoning having a high amount of total nitrogen is obtained.
    Type: Application
    Filed: October 31, 2012
    Publication date: October 16, 2014
    Inventors: Kenichi Ason, Yusuke Fukuda, Setsuko Hirakura, Hiroko Kodera, Eiji Nakao
  • Patent number: 8859028
    Abstract: The present invention comprises an edible swirl imparting carrier for flavor or color or flavor and color. The edible carrier comprises a coating effective for imparting a color in a viscous or visco-elastic matrix when moved in the matrix. The present invention also includes a method for imparting a swirl of color in a viscous or visco-elastic medium.
    Type: Grant
    Filed: June 12, 2003
    Date of Patent: October 14, 2014
    Assignee: Cereal Ingredients, Inc.
    Inventors: Robert Schuppan, James L. Thomasson
  • Publication number: 20140302224
    Abstract: A protein seasoning and methods of making the same are provided. A formulation can be provided comprising a base combined with a protein source, which can be combined with various flavored seasonings/ingredients to form protein seasonings that can be added to different foods and/or liquids. The base formulation can Include a vegetable extract. The protein source can include one or more of whey protein, whey concentrate, milk protein, calcium caseinate, soy protein, brown rice protein, soluble fiber, non-soluble fiber, hemp protein and egg protein.
    Type: Application
    Filed: October 24, 2012
    Publication date: October 9, 2014
    Inventors: Nicholas C. Bardoutsos, Randy Nichol
  • Patent number: 8846127
    Abstract: The present invention provides an agent for improving taste of tea drinks, comprising at least one glyceroglycolipid, preferably monogalactosyl diacylglycerol or digalactosyl diacylglycerol, as an active ingredient. The agent of the present invention is for use to enhance kokumi, to mask astringent taste, and to prevent precipitates. The agent of the present invention is effective especially in improving tea drinks containing ground tea leaves. The present invention also provides a method for producing tea drinks containing ground tea leaves and at least 1.0 ?g/ml of glyceroglycolipids and having an absorbency of 0.25 or below at 680 nm, and tea drinks containing glyceroglycolipid, which method comprises grinding tea leaves into an average particle size of 1-100 ?m (preferably 1-50 ?m, more preferably 1-20 ?m), and mixing the resulting ground tea leaves with neutral (pH 5-7, preferably 5.5-7, especially preferably 6-7) water to elute the glyceroglycolipids into the water.
    Type: Grant
    Filed: March 17, 2009
    Date of Patent: September 30, 2014
    Assignee: Suntory Beverage & Food Limited
    Inventors: Hiroki Furuta, Hideki Maki
  • Publication number: 20140287122
    Abstract: The invention relates to the use of rubusoside and certain mixtures containing rubusoside, preferably the use of certain rubusoside-containing mixtures, in particular Rubus suavissimus extracts, for masking, reducing or suppressing a bitter, sour and/or astringent taste impression. The invention further relates to orally consumable preparations, comprising at least one bitter, sour and/or astringent-tasting substance and rubusoside or certain rubusoside-containing mixtures, preferably certain Rubus suavissimus extracts, a corresponding method of producing said preparations and a method for reducing or suppressing the bitter, sour and/or astringent effect of a bitter, sour and/or astringent-tasting substance. The invention further relates to certain flavoring compositions that are particularly effective for masking, reducing or suppressing a bitter, sour and/or astringent taste impression.
    Type: Application
    Filed: June 4, 2014
    Publication date: September 25, 2014
    Applicant: SYMRISE AG
    Inventors: Jakob Peter Ley, Katharina Reichelt, Thomas Riess, Kathrin Langer, Susanne Paetz
  • Publication number: 20140287125
    Abstract: A flavor additive including a base selected from proteins, gelatin, pectin, alginate, gums, starches, modified starches, oils, food grade petrochemicals etc. is disclosed. A flavor component is stably distributed in the base. Beverages incorporating the flavor additive are also discloses.
    Type: Application
    Filed: November 9, 2012
    Publication date: September 25, 2014
    Inventors: Richard Herschauer, Larry D. Martin
  • Patent number: 8840949
    Abstract: The present invention provides an agent for improving taste of tea drinks, comprising at least one glyceroglycolipid, preferably monogalactosyl diacylglycerol or digalactosyl diacylglycerol, as an active ingredient. The agent of the present invention is for use to enhance kokumi, to mask astringent taste, and to prevent precipitates. The agent of the present invention is effective especially in improving tea drinks containing ground tea leaves. The present invention also provides a method for producing tea drinks containing ground tea leaves and at least 1.0 ?g/ml of glyceroglycolipids and having an absorbency of 0.25 or below at 680 nm, and tea drinks containing glyceroglycolipid, which method comprises grinding tea leaves into an average particle size of 1-100 ?m (preferably 1-50 ?m, more preferably 1-20 ?m), and mixing the resulting ground tea leaves with neutral (pH 5-7, preferably 5.5-7, especially preferably 6-7) water to elute the glyceroglycolipids into the water.
    Type: Grant
    Filed: March 15, 2013
    Date of Patent: September 23, 2014
    Assignee: Suntory Beverage & Food Limited
    Inventors: Hiroki Furuta, Hideki Maki
  • Patent number: 8840948
    Abstract: Provided is a concentrated coffee composition containing chlorogenic acids at a high concentration and having good taste or flavor. The concentrated coffee composition of the present invention contains the following components (A) and (B): 100 to 300 mg/g of chlorogenic acids (A) in dry solids content; and not more than 0.33 mg/g of 5-hydroxymethylfurfural (B) in dry solids content, wherein the dry solids content is 10 to 100 mass %.
    Type: Grant
    Filed: October 5, 2011
    Date of Patent: September 23, 2014
    Assignee: Kao Corporation
    Inventors: Shinji Yamamoto, Kiyoshi Kataoka, Yasushi Shioya, Yoshikazu Ogura, Hiroshi Hashimoto
  • Publication number: 20140272069
    Abstract: The invention relates to edible film-shaped cola-flavored preparations which disintegrate quickly and without leaving a residue when coming in contact with moisture. In advantageous embodiments, edible, water-soluble, film-shaped preparations containing cola flavoring are provided that contain hydroxypropylated pea starch and hydroxypropylated tapioca starch as a film-forming polymer, or contains such a polymer in combination with further film-forming polymers.
    Type: Application
    Filed: June 2, 2014
    Publication date: September 18, 2014
    Applicant: LTS LOHMANN THERAPIE-SYSTEME AG
    Inventors: Hans-Rainer HOFFMANN, Bodo ASMUSSEN, Holger PIOTROWSKI, Markus MÜLLER
  • Publication number: 20140272094
    Abstract: A process for preparing pieces of textured vegetable protein (“TVP”) suitable as meat substitutes includes the steps of selecting TVP pieces, preparing a marinade solution, marinating the TVP pieces, and cooking the marinated TVP pieces by themselves or with meat. The cooked TVP pieces may then be dehydrated, frozen, or added to other food as cooked. The marinade solution includes polysaccharides or proteins that infiltrate the pores of the TVP and gelatinize therein during the cooking step, thereby modifying the texture of the TVP pieces. Edible oils may be added to the marinade. A cooked TVP piece prepared by the process has a texture and flavor similar to those of a cooked meat.
    Type: Application
    Filed: March 11, 2014
    Publication date: September 18, 2014
    Applicant: Advanced Food Systems, Inc.
    Inventors: Yongkeun Joh, Mark Purpura, Nobue Matsuno
  • Publication number: 20140272095
    Abstract: Substituted glutamic acid derivatives according to the formula (I) or their physiologically acceptable salts wherein X is selected from hydrogen, methyl or ethyl, Y is selected from hydrogen, methyl or ethyl, Z is Cl, Br, F or I, and R1 and R3 together with the bonds through which they are connected, forms a 5-membered ring, or R2 and R3 together with the bonds through which they are connected, forms a 3-membered ring are useful to impart, enhance or modify umami- and/or salt taste in a comestible product.
    Type: Application
    Filed: October 26, 2012
    Publication date: September 18, 2014
    Inventors: Adri De Klerk, Jacob Antonius Elings, Cornelis Winkel, Alexander P. Tondeur
  • 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: 20140248400
    Abstract: Edible capsules include a core surrounded by an encapsulating skin The core is liquid at 25° C. and includes an aqueous mixture of one or more carrageenans, one or more flavorants, and one or more food oils that in total constitute at least 0.5 wt % and at most 30 wt % of the core. The encapsulating skin includes an alginate crosslinked with one or more polyvalent cations, wherein the capsules are nonspherical and seamless.
    Type: Application
    Filed: May 11, 2012
    Publication date: September 4, 2014
    Applicants: FMC CORPORATION, FMC (SHANGHAI) COMMERCIAL ENTERPRISE
    Inventors: Khamfa Phonchareon, Maurice Gerard Lynch
  • Publication number: 20140242153
    Abstract: Disclosed are novel methods for making cochleates and cochleate compositions that include introducing a cargo moiety to a liposome in the presence of a solvent. Also disclosed are cochleates and cochleate compositions that include an aggregation inhibitor, and optionally, a cargo moiety. Additionally, anhydrous cochleates that include a protonized cargo moiety, a divalent metal cation and a negatively charge lipid are disclosed. Methods of using the cochleate compositions of the invention, including methods of administration, are also disclosed.
    Type: Application
    Filed: January 30, 2014
    Publication date: August 28, 2014
    Applicant: RUTGERS, THE STATE UNIVERSITY OF NEW JERSEY
    Inventors: Raphael J. Mannino, Susan Gould-Fogerite, Sara L. Krause-Elsmore, David Delmarre, Ruying Lu
  • Publication number: 20140234509
    Abstract: Disclosed are edible compositions, for example, edible films and gummi confectioneries, that mask the taste of bitter tasting foods and/or foods that contain proteins such as meats and vegetables like broccoli, cabbage, spinach, etc. The edible compositions include a delivery vehicle, a protein masking agent constituting about 0.01% to about 25% dry weight thereof, and a bitter masking agent constituting about 0.1% to about 7% dry weight thereof. The composition may also include other ingredients including flavoring agents, sweetening agents, and sensates.
    Type: Application
    Filed: February 18, 2013
    Publication date: August 21, 2014
    Applicant: ACME SPECIALTY PRODUCTS, LLC
    Inventors: Robert J. Windschauer, Teresa T. Virgallito