Flavor Or Flavor Adjunct, Acidulant Or Condiment Patents (Class 426/650)
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Patent number: 8652562Abstract: A method for producing a powdery seasoning of the present invention includes hydrolyzing a protein material with a liquid koji mold cultured in a medium containing wheat bran which has been ground to pass through a 0.3 mm mesh sieve to prepare a hydrolysate, and spray drying the hydrolysate without removing a solid. According to the method for producing the powdery seasoning of the present invention, provided is a powdery seasoning which is spray-dryable without undergoing any solid removal process such as squeezing or filtering after hydrolysis, and achieves higher storage stability than prior art powdery seasoning prepared from a protein hydrolysate liquid.Type: GrantFiled: September 8, 2010Date of Patent: February 18, 2014Assignee: Kikkoman CorporationInventor: Satoru Nakamura
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Patent number: 8652548Abstract: A process for producing a product having a fish flavor is provided, the process comprising preparing a composition comprising 1-20% w/w water and at least a polyunsaturated fatty acid, incubating the composition at less than 260° C. and at a reaction time sufficient for the fish flavor to develop, and optionally mixing the product with one or more other ingredients. The product obtainable by this process and methods for using the same are also provided.Type: GrantFiled: October 16, 2009Date of Patent: February 18, 2014Assignee: DSM IP Assests B.V.Inventor: Jan Gerrit Kortes
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Publication number: 20140044857Abstract: A method for preparing water-soluble tobacco flavor in gel state is disclosed. The method includes the following steps: mixing food thickener with glycerol in a mass ratio of 1:50 to 1:5 and mixing to uniform, heating to a temperature of 80° C. to 100 ° C. and keep stirring till dissolve thoroughly, homogenizing for 5 to 15 minutes, cooling to a temperature of 30° C. to 50° C., adding water-soluble tobacco flavor and mixing to uniform, and placing at least 12 hours at a temperature of 1° C. to 30 ° C. to obtain a final product. The product obtained by the method can greatly inhibit volatilization of the tobacco flavor, maintain fragrance completely, reduce the loss caused by volatile components, and can be easily transported and stored.Type: ApplicationFiled: March 2, 2011Publication date: February 13, 2014Applicant: Feellife Bioscience International Co., Ltd.Inventors: Jian Hua, Xinghui Chang
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Publication number: 20140044836Abstract: The invention provides food compositions and methods for increasing the palatability of food compositions. In one aspect, the methods comprise adding an egg and chicken flavoring to a food composition. Prior to being added to the food composition, the egg and chicken flavoring can be incorporated in or on any suitable carrier such as, for example, on a soybean, corn or wheat meal carrier. The egg and chicken flavoring has been found to increase the palatability of food compositions over corresponding conventional food compositions that do not include the egg and chicken flavoring.Type: ApplicationFiled: April 20, 2012Publication date: February 13, 2014Applicant: NESTEC SAInventor: Glenn Earl Gibson
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Publication number: 20140030381Abstract: Glucosyl stevia compositions are prepared from steviol glycosides of Stevia rebaudiana Bertoni. The glucosylation was performed by cyclodextrin glucanotransferase using the starch as source of glucose residues. The glucosyl stevia compositions were purified to >95% content of total steviol glycosides. The compositions can be used as sweetness enhancers, flavors, flavor enhancers and sweeteners in foods, beverages, cosmetics and pharmaceuticals.Type: ApplicationFiled: September 30, 2013Publication date: January 30, 2014Applicant: PURECIRCLE USA INC.Inventor: Avetik MARKYSYAN
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Publication number: 20140030380Abstract: The present invention provides a production method of a food, which can effectively enhance a taste without conferring an unpreferable or undesirable flavor, and a method for enhancing a taste of food. The present invention provides a method of producing a food with an enhanced taste, including by adding a peptide mixture obtained by hydrolyzing, with an enzyme, a composition containing ?-conglycinin, and a method of enhancing the taste of food, including a step of adding the peptide mixture.Type: ApplicationFiled: October 1, 2013Publication date: January 30, 2014Applicant: AJINOMOTO CO., INC.Inventors: Seiji Kitajima, Yuzuru Eto, Takaho Tajima
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Patent number: 8632792Abstract: A cooling sensation agent composition with a prolonged cool sensation effect is provided comprising at least one compound selected from the group consisting of aceia or ketal derivatives of 3-(1-menthoxy)propan-1,2-diol represented by Formula (1), single or mixed carbonic esters ol one or two kinds ol alcohols represented by Formula (2), and carboxylic esters represented by Formula (4). A sensory stimulation agoni composition, a flavor or fragrance composition, a beverage or food product, a perfume or cosmetic product, a toiletry product, a daily utensil product or grocery, a fiber, a fiber product, a cloth or a medicine comprising the cooling sensation agent composition; a production method thereof; a cooling processing method of a fiber, fiber product or a cloth, comprising compounding the cooling sensation agent; and new compounds are also provided.Type: GrantFiled: April 1, 2009Date of Patent: January 21, 2014Assignee: Takasago International CorporationInventors: Kenya Ishida, Takashi Aida, Tetsuya Yamamoto
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Publication number: 20140017381Abstract: The present invention provides a acid-loaded starch material comprising a solid carrier material consisting of a solid carrier material being pregelatinised starch selected from the group consisting of pregelatinised, non-granular starch material, pregelatinised granular starch, partially gelatinised starch, puffed starch and mixtures of two or more thereof, and wherein the water-soluble liquid acidic component is absorbed into and/or onto said solid carrier material. There is also provided the use in various applications such as food and animal feed products, pharmaceuticals, nutraceuticals, agrochemicals, and cosmetic or personal care products and the like. In addition, the present invention provides a process for preparing said powdered acid-loaded starch material.Type: ApplicationFiled: March 6, 2012Publication date: January 16, 2014Applicant: Cargill, IncorporatedInventor: Sarah Veelaert
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Patent number: 8628816Abstract: The invention relates to the use of flour containing a mixture of pulverized edible parts of Okra plant species, Vigna plant species and one or more types of food based carbohydrates selected from cereals or non-cereals or a mixture thereof, for the preparation of a food for altered glycemic response.Type: GrantFiled: January 2, 2009Date of Patent: January 14, 2014Assignee: Holista Biotech Sdn. Bhd.Inventors: Christiani Jeya Kumar Henry, M. Rajendran V. Manickavasagar
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Publication number: 20140011892Abstract: A pearl sugar particle includes granulated sugar and at least one additive, wherein the at least one additive is distributed homogeneously throughout the pearl sugar particle. A composition including a plurality of pearl sugar particles and a process for preparing a pearl sugar are also disclosed.Type: ApplicationFiled: July 6, 2012Publication date: January 9, 2014Inventor: David Verkler
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Publication number: 20140010946Abstract: Granular soy sauce is obtained by mixing an edible oil, powdered soy sauce, and at least one porous material selected from the group consisting of pregelatinized rice flour, pregelatinized corn meal, and starch which has been rendered porous by enzyme treatment; and granulating the mixture.Type: ApplicationFiled: March 16, 2012Publication date: January 9, 2014Inventors: Daisuke Matsui, Hiromi Okabe, Tomoko Mizutani
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Publication number: 20140004244Abstract: The present invention relates to novel compositions X comprising following substances: (1) L-valine; (2) maltol; (3) naringin; (4) maltodextrine MD 14 (5) arabicgum (spraygum); (6) acetoin; (7) delta dodecalactone; (8) delta decalactone; and (9) massoia lactone.Type: ApplicationFiled: September 28, 2012Publication date: January 2, 2014Applicant: Nutrinova Nutrition Specialties & Food Ingredients GmbHInventors: Clemens M. Putter, Johann Wonschik
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Publication number: 20130344222Abstract: The present invention provides a taste improvement agent that can be obtained from extraction residues of coffee by using a simple and easy method and can impart comprehensive taste to a drink or food; a food or drink containing the taste improvement agent; and a method of improving the taste of a food or drink. The present invention relates to a taste improvement agent for a food or drink, which is obtained from an extraction residue of a coffee.Type: ApplicationFiled: March 9, 2012Publication date: December 26, 2013Applicant: TAKASAGO INTERNATIONAL CORPORATIONInventors: Tadamasa Ohmiya, Tadahiro Hiramoto
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Publication number: 20130345309Abstract: Malic acid-enriched plant extracts useful as food additives are described.Type: ApplicationFiled: March 13, 2013Publication date: December 26, 2013Applicant: EPC (Beijing) Natural Products Co., Ltd.Inventors: Jingang Shi, Wenchao Lu
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Publication number: 20130337114Abstract: Provided is a fermentation process wherein green ripe uncured vanilla beans are incubated with [microbes] bacillus subtilis in isolated form to convert glucovanillin to vanillin while consistently forming a fully developed well-balanced vanilla aroma without off-notes.Type: ApplicationFiled: August 21, 2013Publication date: December 19, 2013Applicant: Givaudan SAInventors: Eva Christina Maria Binggeli, Thomas Muench
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Publication number: 20130324621Abstract: Stevia compositions are prepared from steviol glycosides of Stevia rebaudiana Bertoni. The compositions are able to provide a superior taste profile and can be used as sweetness enhancers, flavor enhancers and sweeteners in foods, beverages, cosmetics and pharmaceuticals.Type: ApplicationFiled: May 11, 2011Publication date: December 5, 2013Inventor: Avetik Markosyan
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Publication number: 20130316066Abstract: Concentrated liquid flavorings and methods of preparing flavored beverages using the concentrated liquid flavorings are described herein. The concentrated liquid flavorings are shelf stable for prolonged storage times at ambient temperatures. Shelf stability is provided, at least in part, by acidic pH and/or reduced water activity. By one approach, the concentrated liquid flavorings are intended to provide flavor to a beverage, such as coffee, tea, milk, or other savory beverage. The concentrated liquid flavorings may be provided in a convenient portable and dosable format that can be easily used by a consumer to provide the desired flavor and amount of flavor to a beverage.Type: ApplicationFiled: March 15, 2013Publication date: November 28, 2013Applicant: Kraft Foods Group Brands LLCInventors: Dana Marie Brown, Karl Ragnarsson
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Publication number: 20130309394Abstract: A composition for oral administration includes: a water-insolubilized material including a bitter or astringent substance, such as an iso-? acid, and a polyvalent metal salt such as ferric chloride; and a dispersant such as a water-soluble macromolecule such as gelatin or gum arabic.Type: ApplicationFiled: July 22, 2013Publication date: November 21, 2013Applicant: FUJIFILM CorporationInventors: Shigetomo TSUJIHATA, Shinichi HASHIMOTO
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Patent number: 8586123Abstract: The present invention relates to the use of the compounds a) 3-hydroxy-2(H)-furanones, preferably, 3-hydroxy-4,5-dialkyl-2(H)furanones, b) thiol-substituted methylfuranes, thiol-substituted methyl di/tetra-hydro furanes, or dithiolanes, preferably furfurylthiol, 2-methyl-3-tetrahydrofuranthiol or 2-methyl-1,3-dithiolane, c) furfuryl alcohol, d) bis(2-methyl-3-furanyl)disulphide as a sodium-replacing agent in food compositions. Furthermore, the invention relates to a ready-to-eat and a concentrated food composition which may comprise less sodium than conventional comparable ready-to-eat or concentrated food compositions, respectively, but which food compositions are experienced by the consumer as having a flavor which is comparably salty as that of a conventional comparable composition. Furthermore, the present invention relates to a method to reduce the sodium content of a food composition by replacing sodium by the above mentioned compounds.Type: GrantFiled: June 2, 2008Date of Patent: November 19, 2013Assignee: Conopco, Inc.Inventors: Amir Maximiliaan Batenburg, Robert Jan Van Der Velden
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Publication number: 20130302861Abstract: A method of producing at least one terpene in a yeast cell is disclosed. The method comprises exogenously expressing within the mitochondria of the yeast cell or directing localization thereto a terpene synthase.Type: ApplicationFiled: May 14, 2013Publication date: November 14, 2013Applicant: Yissum Research Development Company of the Hebrew University of Jerusalem Ltd.Inventor: Yissum Research Development Company of the Hebrew University of Jerusalem Ltd.
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Publication number: 20130303633Abstract: Various ingredients and compositions are prepared from Stevia rebaudiana Bertoni plant.Type: ApplicationFiled: July 16, 2013Publication date: November 14, 2013Inventor: Avetik MARKOSYAN
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Patent number: 8580324Abstract: Provided is a fermentation process wherein green ripe uncured vanilla beans are incubated with bacillus subtilis in isolated form to convert glucovanillin to vanillin while consistently forming a fully developed well-balanced vanilla aroma without off-notes.Type: GrantFiled: December 11, 2009Date of Patent: November 12, 2013Assignee: Givaudan SAInventors: Eva Christina Maria Binggeli, Thomas Muench
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Publication number: 20130295224Abstract: The aim of the present invention is to reduce the concentration of aroma compounds in food products, without having negative taste attributes. The present invention provides such food products containing two sections, wherein the two sections are visually the same, and wherein the two sections contain aroma compounds at different concentrations in the two sections.Type: ApplicationFiled: December 7, 2011Publication date: November 7, 2013Inventors: Garmt Bernard Dijksterhuis, Elodie Marie Le Berre
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Publication number: 20130295260Abstract: Suggested are liquid flavour substance mixtures, comprising (a) 10 to 25% by weight oil-soluble aroma emulsions or aroma concentrates, (b) 15 to 25% by weight inorganic salts, (c) 6 to 12% by weight water-soluble constituents, (d) 2 to 10% by weight water-insoluble constituents and dyes, (e) 0.1 to 6% by weight hydrocolloids and emulsifiers and (f) ad 100% by weight water, with the proviso that the aroma emulsions forming component (a), which, in turn, comprise (a1) 0.1 to 40% by weight oil-soluble aromatic compounds, (a2) 5 to 20% by weight stabilizers, (a3) 0 to 1% by weight preservatives and (a4) ad 100% by weight water.Type: ApplicationFiled: April 22, 2013Publication date: November 7, 2013Applicant: Symrise AGInventors: Dirk Schrader, Christopher Sabater-Luenzel, Thomas Henze, Martina Batalia, Sebastian Heine
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Publication number: 20130295249Abstract: A granulated food product comprising plant material from one or more aromatic plants, a meaty base and an osmotic agent, and a method for preparing a granulated food product comprising milling plant material from one or more aromatic plants together with a meaty base, mixing the milled material with an osmotic agent to form a viscous mixture, granulating the viscous mixture, and drying the granules.Type: ApplicationFiled: September 8, 2011Publication date: November 7, 2013Applicant: NESTEC S.A.Inventors: Rebecca Hwee Peng Lian, Dong Shen, Helge Ulmer, Chang Liu
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Publication number: 20130296432Abstract: Disclosed herein are benzoic acid-enriched plant extracts and uses thereof Specifically, benzoic acid-enriched plant extracts free of toxic substances and organic solvents and use thereof are disclosed. More specifically, a benzoic acid-enriched lingonberry extract free of toxic substances and organic solvents and its use as a preservative is provided.Type: ApplicationFiled: March 13, 2013Publication date: November 7, 2013Applicant: EPC (Beijing) Natural Products Co., Ltd.Inventors: Jingang Shi, Wenchao Lu, Feng Sun
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Publication number: 20130274339Abstract: A whole impregnated freeze dried food product for delivering a material of interest comprising; a. moisture content of less than about 5%; b. a material of interest; and, c. taste additives; wherein, the food product is maintained in it's whole original structure, volume and shape; further wherein the food product is functionally impregnated with the material of interest in an amount equivalent to the removed moisture residual, and methods for obtaining same.Type: ApplicationFiled: April 17, 2013Publication date: October 17, 2013Inventors: Leonid LURYA, Vadim NOVODVORETS
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Publication number: 20130273209Abstract: An expandable starch-based component is extruded through a random extruder together with a colored component having a color unlike that of said starch-based component. The starch-based component may include cereal grains such as rice or corn meal or components derived therefrom. The colored component may include colored starches such as blue corn meal; seeds; and/or micropellets made from fine particle ingredients. When combined, the components form a color-comprising mixture that can be extruded into colored or colorful collets. The color-comprising mixture comprises between about 2% to about 10% colored component. The produced bi-colored collets may then be cooked, optionally seasoned and packaged for consumption.Type: ApplicationFiled: April 13, 2012Publication date: October 17, 2013Applicant: Frito-Lay North America, Inc.Inventors: Stefan K. Baier, Eugenio Bortone, Iris Huang
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COMPOSITIONS OF FAT-SOLUBLE ACTIVE INGREDIENTS CONTAINING PLANT PROTEIN-SOY POLYSACCHARIDE COMPLEXES
Publication number: 20130274324Abstract: The present invention relates to compositions comprising a) 0.1 to 70 weight-% based on the composition of one or more fat-soluble active ingredients; b) one or more plant protein(s) chosen from the group of proteins suitable for food application; and c) one or more soy soluble polysaccharide(s); wherein the sum of the amount of protein(s) and the amount of polysaccharide(s) represents 10 to 85 weight-% based on the composition in dry matter and, wherein the weight ratio of protein(s) to polysaccharide(s) is chosen like 1:b with the proviso that b is comprised between 0.5 and 15.Type: ApplicationFiled: December 14, 2011Publication date: October 17, 2013Inventors: Wei Deng, Bruno Leuenberger, Olivia Vidoni, Ping Yao, Baoru Yin -
Publication number: 20130260013Abstract: Comestible products and methods of making the same are provided. In one aspect, a comestible product includes a composition comprising at least two of a dried protein, a dried vegetable, a dried fruit, a dried broth, a carbohydrate, and a flavoring. In another aspect, a comestible product includes a composition comprising, as a percentage by weight, between about 60% and about 98% of a dried product, between about 2% and about 40% of a flavoring, and the composition, as a percentage by weight, does not exceed 100%.Type: ApplicationFiled: March 13, 2013Publication date: October 3, 2013Inventor: John David Crooch
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Patent number: 8541401Abstract: Compositions are provided which contain immobilized flavorants for flavor delivery. In particular, smoking compositions are provided which contain flavorant ester salts of polycarboxylic acids.Type: GrantFiled: July 9, 2008Date of Patent: September 24, 2013Assignee: Philip Morris USA Inc.Inventors: Munmaya K. Mishra, Shengsheng Liu, Diane S. Kellogg
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Patent number: 8541379Abstract: A substance capable of imparting a kokumi having CaSR agonist activity is described. This substance is able to impart kokumi in a superior manner, in particular, at the initial taste, and is also highly stable and can easily be produced at a low cost. The present invention thus provides a kokumi-imparting composition which includes such a substance as well as a complex kokumi-imparting composition which includes the substance and other substances possessing the CaSR agonist activities in combination. More particularly, the present invention herein provides a kokumi-imparting composition including ?-Glu-Nva (L-?-glutamyl-L-norvaline), and a complex kokumi-imparting composition including the foregoing substance and another substance having a CaSR agonist activity, in combination.Type: GrantFiled: June 21, 2012Date of Patent: September 24, 2013Assignee: Ajinomoto Co., Inc.Inventors: Takashi Miyaki, Naohiro Miyamura, Megumi Kaneko, Yusuke Amino, Reiko Yasuda, Yuzuru Eto, Takaho Tajima
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Publication number: 20130243851Abstract: A glassy extrusion encapsulation composition and a method of making the composition are provided. The encapsulation composition comprises an encapsulate encapsulated in a glassy matrix comprising 0.5 to 12% by weight, based on the total weight of the glassy matrix, of at least one surface active plant extract, and 88 to 99.5% of at least one carbohydrate. The addition of a surface active plant extract to a carbohydrate matrix markedly increases the load of an encapsulate in the encapsulation composition. Such glassy matrices are useful for encapsulation of encapsulates, for example, flavors and medications. A food composition containing the encapsulation composition is also provided.Type: ApplicationFiled: March 14, 2013Publication date: September 19, 2013Applicant: McCormick & Company IncorporatedInventors: Dmitriy ZASYPKIN, Shriram Paranjpe, Michael Reick, Suzanne Johnson
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Publication number: 20130243914Abstract: Apparatuses, systems, and methods are disclosed for an anhydrous mix for a food product coating. A method includes providing one or more anhydrous sweeteners. A method includes providing an anhydrous stabilizer. A method includes mixing one or more anhydrous sweeteners and an anhydrous stabilizer to form an anhydrous mix for a food product coating.Type: ApplicationFiled: March 18, 2013Publication date: September 19, 2013Applicant: MP-OTHA CORPORATIONInventor: Ernest G. Markisich
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Publication number: 20130243934Abstract: The present invention provides agent for enhancing egg aroma comprising at least one component(s) as an ingredient selected from the group consisting of: (a) 3-(methylthio)1-propanol, (b) benzaldehyde, (c) 4-heptanol, (d) trimethylpyrazine, (e) methylpyrazine, or (f) 2,5-dimethylpyrazine. The agent of the present invention is used for enhancing egg aroma, especially an egg flavor, of an egg product. The examples of preferred egg products to which the present invention is applied include, but not limited to, a boiled egg itself, various food products using a boiled egg (for example, tartar sauce, prepared bread filling, and so on), various food products containing an egg as a component (for example, mayonnaise, dressing, pasta sauce, Japanese omelette, steamed egg custard, steamed egg hotchpotch, omelette, quiche, rolled omelette, noodles, fried rice, custard cream, pudding, cake, sponge cake, ice cream, egg (custard) tart, bread, crape, and so on).Type: ApplicationFiled: March 14, 2013Publication date: September 19, 2013Applicant: TABLEMARK CO., LTD.Inventors: Yasuko TAKANO, Junko TANIZAWA
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Patent number: 8530527Abstract: Various ingredients and compositions are prepared from Stevia rebaudiana Bertoni plant. The compositions can be used as bulking agents, and sweeteners in foods, beverages, cosmetics and pharmaceuticals.Type: GrantFiled: June 22, 2012Date of Patent: September 10, 2013Assignee: PureCircle Sdn BhdInventor: Avetik Markosyan
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Publication number: 20130230631Abstract: A powder mix containing soluble pectin which easily dissolves in cold water at about 5° C. is provided. A powder mix including pectin in which the calcium content in pectin has been adjusted to 500 ppm or less is provided. The cold water-solubility of pectin is further enhanced by adjusting the pectin such that 80% by mass or more has a particle size of 150 ?m or less, or by dissolving the pectin together with one kind or two or more kinds of sodium salts, potassium salts, and magnesium salts.Type: ApplicationFiled: October 12, 2011Publication date: September 5, 2013Applicant: UNITEC FOODS CO., LTD.Inventors: Toshikazu Maeshima, Momoko Asano
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Publication number: 20130216692Abstract: Substance mixtures are proposed, comprising (a) polyphenols, flavonoids and/or diterpene glucosides, (b) polysaccharides and optionally (c) saponins with the proviso that the content of arabinogalactan proteins in component (b) is at least 11% by weight.Type: ApplicationFiled: February 13, 2013Publication date: August 22, 2013Applicant: Symrise AGInventor: Symrise AG
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Publication number: 20130216597Abstract: The present invention relates to pigments based on multicoated flake-form substrates which are distinguished by the fact that at least 8 layers [layers (A)-(H)] are on the substrate, where an SiO2 layer (=layer A) is located directly on the surface of the substrate, and to the use thereof, inter alia, in paints, surface coatings, automobile paints, powder coatings, printing inks, security printing inks, plastics, ceramic materials, glasses, paper, in toners for electrophotographic printing processes, in seed, in greenhouse sheeting and tarpaulins, as absorbers in the laser marking of paper and plastics, and in cosmetic formulations, for the preparation of pigment pastes with water, organic and/or aqueous solvents, for the preparation of pigment compositions and dry preparations.Type: ApplicationFiled: October 20, 2011Publication date: August 22, 2013Applicant: MERCK PATENT GMBHInventors: Marcus Mathias, Meike Saatze
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Patent number: 8512793Abstract: A free-flowing cellulosic substrate, such as rice hulls, can be impregnated with desired liquid flavoring agents to create a free-flowing flavoring composition for brewed beverages such as coffee and tea. The flavoring composition can be added to ground roasted coffee or prepared tea leaves in a brew filter device such as a paper filter, French press, percolator, vacuum pot or any other mechanical filtering device intended to brew coffee or tea. The flavor-impregnated substrate will release the desired flavors in contact with water during the brew process, imparting flavor to the finished coffee or tea beverage.Type: GrantFiled: January 11, 2011Date of Patent: August 20, 2013Assignee: Inbru, LLCInventor: Howard Lerner
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Publication number: 20130209656Abstract: Problem: To provide a bitterness-masking agent and method that masks the bitterness of an edible substance containing a pharmaceutical product, food, or drink, whether a fine powder or a whole fruit, safely, cheaply, simply, with anti-bacterial and anti-degenerative properties over the long term even at room temperature and in a hydrated state, without destroying or altering the composition thereof, using an ingredient in use from early times, in order to have the edible substance absorbed by the stomach; and to provide an importation and exportation method for an edible material using same.Type: ApplicationFiled: September 9, 2011Publication date: August 15, 2013Inventor: Yasuyuki Yamada
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Publication number: 20130202741Abstract: In one embodiment, a reduced fat food product includes a base system and a fat-mimicking system that imparts a characteristic associated with a higher fat content food product. The base system includes one or more ingredients selected from the group consisting of dairy ingredients, water, juices, oils, sweeteners, vitamins, minerals, nutrients, flavors, colorants, and preservatives. The fat-mimicking system includes microcrystalline cellulose, sodium carboxymethyl cellulose, and one or more buffering agents. The reduced fat food product is substantially free of an additional emulsifier.Type: ApplicationFiled: February 8, 2012Publication date: August 8, 2013Applicant: Dean Foods CompanyInventor: Joy Simpson
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Publication number: 20130202746Abstract: The present invention concerns flavoring substance-included compounds comprising or consisting of a polymer part and certain included flavoring substances. These flavoring substance-included compounds may be present in the form of mixtures with accompanying substances and possibly water. The present invention also concerns a method for producing flavoring substance-included compounds, the use of flavoring substance-included compounds according to the invention as a means of flavoring preparations or semi-finished products for nourishment or pleasure and corresponding preparations and semi-finished products for nourishment or pleasure.Type: ApplicationFiled: May 27, 2010Publication date: August 8, 2013Applicant: SYMRISE AGInventor: Sven Siegel
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Publication number: 20130196050Abstract: Compounds represented by formula (I): wherein each symbol is as defined in the specification, exhibit a salty taste enhancing activity and are useful as salty taste enhancers for foods and drinks.Type: ApplicationFiled: March 28, 2013Publication date: August 1, 2013Applicant: AJINOMOTO CO., INC.Inventor: AJINOMOTO CO., INC.
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Publication number: 20130183357Abstract: The present invention provides a method of producing a protein-based encapsulate, said method comprising: providing an aqueous solution of a protein that is capable of forming disulfide cross-links; submitting said aqueous solution to a protein activation treatment to produce an aqueous suspension of activated protein aggregates, said suspension having a reactivity of at least 5.0 ?mol thiol groups per gram of activated protein aggregates as determined in the Ellman's assay; dispensing said aqueous suspension in a gas or a water-immiscible liquid to produce suspension droplets having a diameter of 0.1-500 ?m; and forming disulfide cross-links between the activated protein aggregates by contacting the activated protein aggregates with an oxidizing agent, optionally after said activated protein aggregates have been partially cross-linked by forming disulfide cross-links by means of heat treatment or by pressurization to a pressure in excess of 50 MPa.Type: ApplicationFiled: May 21, 2008Publication date: July 18, 2013Inventors: Aart Cornelis Alting, Theodorus Arnoldus Gerardus Floris, Fanny Chantal Jacqueline Weinbreck, Jeroen Grandia, Freddie Van De Velde, Igor Bodnár
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Patent number: 8486480Abstract: This invention relates to the controlled acidification of food products, like dairy products, meat etc. By acidification, food products are protected against harmful microbiological cultures and food can get a certain texture, e.g. the coagulation of dairy products or the drying and texture formation of dried sausages. The invention comprises a new method of acidifying food products in a controlled way. Using lactic- or glycolic acid oligomer/derivatives and salts or derivatives thereof achieve this controlled acidification.Type: GrantFiled: December 19, 2003Date of Patent: July 16, 2013Assignee: Purac Biochem B.V.Inventors: Jan van Krieken, Edwin Bontenbal
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Publication number: 20130156922Abstract: A vegetable-based food product, without saccharose, lactose and egg, includes a base ingredient having gluten-free cereal seeds, polished and/or wholegrain, and/or sprouted seeds and/or sprouted wholegrain seeds, thickeners and flavorings, which give such a food product a food substitute character, to provide, for example, a substitute for cheese and/or meat and/or fish and/or milk and/or for sweet preparations suitable to be used as such or in industrial or home-made preparations and/or a vegetable drink.Type: ApplicationFiled: August 5, 2011Publication date: June 20, 2013Applicant: Mister Bio Food S.R.L.Inventors: Francesco Vessio, Pia Tonin, Andrea Buffolo
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Publication number: 20130136844Abstract: The present invention relates to products comprising stevia. Products according to the present invention comprise a sweetening agent derived from Stevia rebaudiana that comprises rebaudioside A wherein the product comprises solids from Aspalathus linearis.Type: ApplicationFiled: June 17, 2011Publication date: May 30, 2013Inventors: Aboagyewa Asumadu-Mensah, Matthias Berger, Timothy Graham Jones, Kevin John Povey, Annabel Louise Wilkinson
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Publication number: 20130136839Abstract: In one embodiment, the present invention relates to a sweetener composition comprising: a sweetener and at least one flavoring. The at least one flavoring is suitable for modifying, masking, reducing and/or suppressing an unpleasant off-taste of the sweetener in a consumable product composition formed by adding the sweetener composition to a consumable product. A weight ratio of the at least one flavoring to the sweetener in the consumable product composition is such that the sweetness of the sweetener is detectable by taste in the consumable product composition and the flavor of the at least one flavoring is not detectable by taste in the consumable product composition.Type: ApplicationFiled: September 28, 2012Publication date: May 30, 2013Applicant: Nutrinova Nutrition Specialties & Food Ingredients GmbHInventor: Nutrinova Nutrition Specialties & Food Ingredients
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Publication number: 20130136836Abstract: The present invention in one aspect, relates to a composition X comprising the following substances: at least one bitter blocking agent; at least one carbonyl compound; and at least one lactone.Type: ApplicationFiled: September 28, 2012Publication date: May 30, 2013Applicant: Nutrinova Nutrition Specialties & Food Ingredients GmbHInventor: Nutrinova Nutrition Specialties & Food Ingredients