Abstract: Disinfecting compositions containing hypochlorous acid and acetic acid are useful for treating biofilms in or on tissue, including biofilms related to wounds or other skin trauma. The compositions are useful for treating a variety of types of tissue, both on the surface on beneath the surface of tissue. Compositions are provided having various concentrations for different tissue types and infection levels. Compositions may be provided in gel form, and may include nanoparticle encapsulated molecules for controlled release.

Abstract: The invention provides compounds of formula (I) or (II) and tautomers and salts thereof, wherein variables are as described in the specification, as well as compositions comprising a compound of formula (I) or (II) or a tautomer or salt thereof, methods of making a compound of formula (I) or (II) or a tautomer or salt thereof, and methods of using a compound of formula (I) or (II) or a tautomer or salt thereof as, e.g., inhibitors of bacterial RNA polymerase or as antibacterial agents.

Abstract: Disinfecting compositions containing hypochlorous acid and acetic acid are useful for treating biofilms in or on tissue, including biofilms related to wounds or other skin trauma. The compositions are useful for treating a variety of types of tissue, both on the surface on beneath the surface of tissue. Compositions are provided having various concentrations for different tissue types and infection levels. Compositions may be provided in gel form, and may include nanoparticle encapsulated molecules for controlled release.

Abstract: The present invention facilitates the elimination of foam generated in an acidic liquid seasoning containing plant-derived crushed materials after the seasoning is mixed by stirring/shaking. This acidic liquid seasoning contains plant-derived crushed materials, gums, a cold water swellable starch, and a vinegar, wherein (A) the viscosity at 20° C. is 500 to 10,000 mPa·s, and (B) the dissociated acetic acid concentration is 0.15 mass % or less.

Abstract: A liquid seasoning contains ingredients that reduce changes in color and smell during preservation. The liquid seasoning has (A) a solid ingredient, (B) a water-insoluble powder, (C) a component selected from the group consisting of a fruit juice, a vegetable juice, a colorant, and combinations thereof, and (D) a viscosity adjuster.

Abstract: A flavor or aroma charcoal material, such as charcoal briquets, which is formulated to include a flavor or aroma component. The charcoal material may include a smoldering agent (e.g., limestone), wood particles (e.g., sawdust), a binder, and the flavor or aroma component (herbs and/or spices). The flavor or aroma charcoal material may not be configured as a fuel charcoal material, for example, it may be substantially void of char and/or coal. In an embodiment, the flavor or aroma charcoal material may be provided as part of a blend of different charcoal materials that includes both flavor or aroma briquets in combination with fuel briquets (e.g., which fuel briquets include char and/or coal, while the flavor briquets do not). The flavor briquets provide enhanced aroma and/or flavor to the grilling experience.

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.

Abstract: The present invention relates to a method for precisely determining protein content in edible fungus, belonging to the technical field of food detection. The method is as follows: determining total nitrogen content in an edible fungus sample by using a Kjeldahl method; additionally taking an equal amount of sample, and washing same with acid and alkali solutions to obtain chitin residues; then determining nitrogen content in the chitin residues by using the Kjeldahl method; subtracting the nitrogen content in the chitin residues from the total nitrogen content in the sample, so as to eliminate the interference of the nitrogen content in chitin; and finally obtaining precise protein content by calculation based on a formula. The present invention provides a method for precisely determining protein content in edible fungus, and provides a method for the precise assessment of the nutrient composition and value of protein in the edible fungus.

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.

Abstract: A droplet having an inner portion and an outer portion is formulated using fluid drilling or a pulse dampened pump. The inner portion of the droplet includes higher activity, lability, volatility, miscibility, or solubility, while the outer portion of the droplet includes higher viscosity, increased barrier properties, or controlled-release properties. Surfactants, emulsifying agents, or penetrants may be added to improve delivery, controlled-release, shelf-life, flavor, aroma, texture, or consistency.

Abstract: A method of manufacturing green pepper powder is disclosed. The present disclosure relates to a method of manufacturing green pepper powder, which cleans green-colored peppers, removes the pepper stems and seeds, lyophilizes the green-colored peppers without stems and seeds under predetermined conditions, and pulverizes the lyophilized product to manufacture green pepper powder.

Abstract: A sweetened, non-fat Allium-based flavoring material, which can be caramelized, compositions comprising the flavoring material, and processes to produce the flavoring material.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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).

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.