Flavor Or Flavor Adjunct, Acidulant Or Condiment Patents (Class 426/650)
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Patent number: 8445051Abstract: One aspect of the present invention provides a compound represented by formula (I), wherein, R1 is hydrogen or an acetyl group and R2 is a C1-3 straight chain or branched alkyl group. Another aspect of the present invention provides flavor or fragrance compositions comprising at least one compound of formula (I).Type: GrantFiled: March 23, 2011Date of Patent: May 21, 2013Assignee: Takasago International CorporationInventors: Maureen Blandino, Henry Van Den Heuvel, Michael E. Lankin
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Publication number: 20130122147Abstract: The invention provides methods for enhancing the palatability of comestible compositions by combining the comestible compositions with a palatability enhancing amount of one or more fatty acid alkanolamides and the compositions produced by such methods.Type: ApplicationFiled: March 18, 2011Publication date: May 16, 2013Inventors: Delphine Chaillot Tissot-Favre, Yuanlong Pan, Sandeep Bhatnagar, Manuel Felipe Leyva, Sandra Lyn
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Publication number: 20130122141Abstract: Disclosed herein is a method for producing a flavoring containing L-glutamic acid derived from natural foods by adjusting the content of ammonia remaining in a final fermentation broth after completion of culture to be in the range of 0 to 10 g/L in cultivation of L-glutamic acid producing microorganisms, thereby facilitating drying of the fermentation liquor containing L-glutamic acid. A flavoring produced by the method is also disclosed.Type: ApplicationFiled: November 9, 2012Publication date: May 16, 2013Applicant: CJ CHEILJEDANG CORPORATIONInventor: CJ CHEILJEDANG CORPORATION
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Patent number: 8435542Abstract: Provides is a salivation cocktail that comprises a food acid and a tingling sensate. The combination of a food acid and a tingling sensate has been found to synergistically increase salivation.Type: GrantFiled: March 3, 2006Date of Patent: May 7, 2013Assignee: Takasago International Corp. (USA)Inventors: Charles Manley, David J. Spence, Carter B Green
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Publication number: 20130108773Abstract: An object of the present invention is to provide a seasoning composition which is highly safe to the human body, has excellent sweet taste and first taste, and can be used as an alternative to an animal protein hydrolysate without causing any problem. Means for solving the problem is a seasoning composition comprising a yeast extract obtained from yeast fungus bodies cultured under conditions advantageous for production of alanine, wherein the seasoning composition contains 20% by weight or more of free alanine based on free amino acids.Type: ApplicationFiled: May 13, 2011Publication date: May 2, 2013Applicant: ASAHI GROUP HOLDINGS, LTD.Inventors: Tetsuji Odani, Hideyo Tadami, Keiichi Okutomi, Ichiro Shibuya
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Patent number: 8431178Abstract: A method for increasing the concentration of solubilized terpene compounds in liquids is disclosed, as well as liquid, beverage or microemulsion compositions containing terpenes and more polar flavor compounds. The compositions include terpene compounds, which are useful flavoring agents, and the disclosed methods and compositions allow a suitable level of terpenes for flavoring purposes while providing haze- and cloud-free final beverages that do not form an undesirable separate oil phase.Type: GrantFiled: September 10, 2010Date of Patent: April 30, 2013Assignee: PepsiCo, Inc.Inventors: Peter Given, Colin Ringleib
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Patent number: 8431171Abstract: The present invention relates to coated food-grade particles, preferably coated food-grade acids and/or their salts, wherein the particles are coated food-grade cores with coating comprising partially neutralized polycarboxylic acid. The invention further relates to a method for manufacturing said coated food-grade particles and to the use hereof in food applications. The invention also encompasses the use of specific partially neutralized polycarboxylic acids, in particular sodium and/or potassium hydrogen malate, as coating agent. Furthermore, the invention is directed to food and drink products comprising said with partially neutralized polycarboxylic acid coated food-grade particle.Type: GrantFiled: July 10, 2007Date of Patent: April 30, 2013Assignee: Purac Biochem B.V.Inventors: Rene Johannes Cornelis Notebaart, Bas Alphonsus Maria Josephus De Jong, Lambertus Hendricus Elisabeth Roozen
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Publication number: 20130102687Abstract: The present invention relates to a micelle composition comprising a hydrophobic compound and an amphiphilic block copolymer, wherein the amphiphilic block copolymer consists of a hydrophobic block A and a hydrophilic block B, the hydrophobic block A comprises at least one hydrophobic polymeric unit X and the hydrophilic block B comprises at least one hydrophilic polymeric unit Y whereby the X and Y blocks alternate. The present invention further relates to a process for the preparation of the micelle composition wherein the process comprises the steps of: a) dissolving the hydrophobic compound and the amphiphilic block copolymer in an organic solvent to form a solution, b) adding said organic solution into an aqueous medium, c) optionally repeating aforementioned steps.Type: ApplicationFiled: March 14, 2011Publication date: April 25, 2013Inventors: Jerome George Jozeph Loui Lebouille, Tessa Kockelkoren, Leopold Franciscus Wijnand Vleugels, Remco Tuinier
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Publication number: 20130096006Abstract: The present invention provides a method to transfer block copolymers from water immiscible organic phase to aqueous phase using a phase transfer agent. At higher concentrations, micellar networks of the block copolymers were obtained in the aqueous solution that can be coated onto a variety of substrates. Block copolymer films showed very good antifouling properties. The phase transferred block copolymers can be used to synthesize encapsulated nanoparticle aggregates for biodiagnostic imaging applications. The phase transferred block copolymer micelles can be used to encapsulate active compounds. The invention has applications in drug delivery, crop protection, and medical device coating.Type: ApplicationFiled: April 20, 2011Publication date: April 18, 2013Applicant: THE GOVERNING COUNCIL OF THE UNIVERSITY OF TORONTOInventors: Nikhil A. Gunari, Gilbert C. Walker
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Patent number: 8409649Abstract: Disclosed are compounds that block off-notes in consumables and methods of blocking off-notes in consumables including off-notes provided by artificial sweeteners including aspartame, saccharin, acesulfame K (Acesulfame potassium), sucralose and cyclamate; and including stevioside, swingle extract, glyccerhizin, perillartine, naringin dihydrochalcone, neohesperidine dihydrochalcone, mogroside V, rubusoside, rubus extract, and rebaudioside A.Type: GrantFiled: March 27, 2008Date of Patent: April 2, 2013Assignee: Givaudan S.A.Inventors: Ioana Maria Ungureanu, Nicole Erna Irene Brune, Jay Patrick Slack, Kimberley Gray, Christopher Todd Simons, Jenny Ellen Evans Pennimpede
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Patent number: 8409653Abstract: It is possible to provide an excellent salty taste enhancer that can compensate for insufficient salty taste when attempting to reduce the salt content of a food. A salty taste enhancer obtained by adding a glutamic acid-containing dipeptide, specifically Glu-Ala, Glu-Arg, Glu-Asn, Glu-Asp, Glu-Gln, Glu-Glu, Glu-Gly, Glu-His, Glu-Ile, Glu-Leu, Glu-Lys, Glu-Pro, Glu-Ser, Glu-Thr, Glu-Trp, Glu-Tyr, Glu-Val, Arg-Glu, Asn-Glu, Asp-Glu, Gln-Glu, His-Glu, Pro-Glu, Ser-Glu, Thr-Glu, or Trp-Glu, to an enzymatic decomposition product of a protein material and/or a basic amino acid, especially arginine. A method for producing these salty taste enhancers, a method for enhancing a salty taste by using these salty taste enhancers, and a food or drink that contains these salty taste enhancers.Type: GrantFiled: March 11, 2009Date of Patent: April 2, 2013Assignee: Nippon Suisan Kaisha, Ltd.Inventors: Masashi Shimono, Kiminori Sugiyama
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Patent number: 8404296Abstract: A system and method for preparation of meat flavorants, and flavorants, having increased flavor and aromatic intensity and which more closely resemble the natural flavor and aroma of cooked meat. Preheated edible, food grade oils and fats are exposed to temperatures between 290° C. and 475° C. under vacuum, in the presence of oxygen. The developing flavor vapors are immediately and completely removed from the heated oils and fats. The mixture of air-purge/flavor-vapor is immediately carried away from the heat transfer surface of the edible oil or fat. An evaporator, preferably a spinning disc, spinning band or thin film evaporator, without a condenser is used as process equipment. The air-purged flavor-vapors are diffused and absorbed in an absorption device into suitable food-grade liquids.Type: GrantFiled: June 27, 2012Date of Patent: March 26, 2013Assignee: Flavor & Food Ingredients, Inc.Inventors: Jurgen D. Scheide, John M. Stefanicha
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Publication number: 20130071544Abstract: The systems and methods described herein relate generally to food processing, and more specifically to commercial processes for preparing foods. A homogeneous liquid seasoning salt composition described herein comprises a diluent, either or both water and oil, salt in concentration range of 1.5%-25% wt, at least one binder, seasoning, and flavoring collectively in concentration range of 1.5%-40% wt, the composition of which is useful as a low cost flavoring for food products while simultaneously providing and/or enhancing juiciness for comestibles. The process for seasoning and preparing of foods described herein comprises the steps of providing a food product seasoned with a liquid seasoning composition, providing a food conveyor to convey the food product through the various steps of the process wherein the food product is seasoned with a liquid salt blend, cooking the food product; and chilling the food product.Type: ApplicationFiled: September 16, 2011Publication date: March 21, 2013Inventor: Ruben E. Alexander
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Publication number: 20130071455Abstract: Coacervated capsules that have from 10 to 99% by weight of the capsule of a core comprising a mixture of (I) a fatty component of (i) hydrogenated oil or (ii) hydrogenated fat or (iii) cocoa butter or (iv) a mixture thereof and (II) a material to be encapsulated comprising a flavor and/or fragrance material, the mixture having a Tm of between about 30° C. and about 40° C. such that it is a solid at 20° C., wherein the weight ratio of fatty component to material to be encapsulated is from to 10:90 to 70:30, and from 90 to 1% by weight of the capsule of a coating layer of a protein, and optionally a non-protein polymer. Also, methods of manufacture and use of such capsules and food and oral care compositions containing such capsules.Type: ApplicationFiled: June 27, 2011Publication date: March 21, 2013Applicant: FIRMENICH SAInventor: Gregory Dardelle
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Publication number: 20130071536Abstract: The inventions disclosed herein relate to the discovery of the use of compounds having the formula shown below and certain subgenera or species thereof, as flavor or taste modifiers, particularly, savory (“umami”) taste modifiers, savory flavoring agents and savory flavor enhancers in foods, beverages, and other comestible compositions.Type: ApplicationFiled: September 14, 2012Publication date: March 21, 2013Applicant: SENOMYX, INC.Inventors: Catherine TACHDJIAN, Marketa LEBL-RINNOVA, David WALLACE
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Publication number: 20130064931Abstract: A delivery system that includes surfactant micelles, and a surfactant system of nonionic, cationic or zwitterionic surfactants, with the surfactant being present in an amount equal to or greater than its critical micelle concentration, 10% or more by weight, based on the total weight of the delivery system, of a hydrophilic phase formed of water and/or a water-soluble solvent, and from 0.0001 to 5% by weight, based on the total weight of the delivery system, of a compound having the structure or salts, and/or solvates thereof (“compound 1”), wherein at least a proportion of compound 1 is encapsulated within the surfactant micelles.Type: ApplicationFiled: June 24, 2011Publication date: March 14, 2013Applicant: FIRMENICH SAInventors: Vera Tchakalova, Valeria Hafner, Antoine Gautier
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Publication number: 20130064957Abstract: The present invention has as an objective to provide a pureed composition comprising cinnamon, which is of excellent sensory quality, and which is microbiologically safe and stable upon storage, and which rapidly delivers attractive flavours. This objective is met by a pureed water-continuous cinnamon composition, comprising cinnamon, vegetable oil, insoluble fibres and which is acidified. Also provided is a process for preparing said composition.Type: ApplicationFiled: May 17, 2011Publication date: March 14, 2013Inventors: Dieter Werner Melwitz, Martin Helmut Spraul
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Patent number: 8394442Abstract: The present invention relates to processes for the preparation of a flavoring concentrate, to a flavoring concentrate which can be prepared by a process according to the invention, to products comprising one or more flavoring concentrates according to the invention, and to processes for the concentration of flavoring and/or aromatic substances.Type: GrantFiled: March 15, 2012Date of Patent: March 12, 2013Assignee: SYMRISE AGInventors: Ingo Reiss, Harry Erfurt, Frank Ott, Günter Kindel, Bernd Gabriel
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Publication number: 20130045318Abstract: To provide a salty taste enhancer which exerts a flavor enhancing effect comparable to sodium chloride without imparting any undesirable flavor such as harsh taste or odd smell, a method for producing the same, a kelp extract comprising the salty taste enhancer, and a food or drink having enhanced salty taste and flavor which comprises the salty taste enhancer or the kelp extract. A salty taste enhancer which comprises a volatile component with a molecular weight of less than 200 derived from a kelp.Type: ApplicationFiled: April 8, 2011Publication date: February 21, 2013Applicant: TAKASAGO INTERNATIONAL CORPORATIONInventors: Akihiko Watanabe, Azusa Nakatoh, Takeshi Oikawa
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Patent number: 8377497Abstract: The present invention provides a seasoning serving as an alternative to hydrolyzed animal proteins. The present invention provides a seasoning composition comprising free proline in an amount of 8.0% or more of the free amino acid composition, wherein the seasoning composition is not derived from collagen or gelatin; a seasoning composition comprising free proline in an amount of 6.0% or more of the free amino acid composition and free glycine in an amount of 5.0% or more of the free amino acid composition, wherein the seasoning composition is not derived from collagen or gelatin; a yeast extract comprising free proline in an amount of 8.0% or more of the free amino acid composition; and a seasoning composition comprising a yeast extract, wherein the seasoning composition comprises free proline in an amount of 6.0% or more of the free amino acid composition and free glycine in an amount of 5.0% or more of the free amino acid composition, etc.Type: GrantFiled: December 27, 2006Date of Patent: February 19, 2013Assignee: Japan Tobacco Inc.Inventors: Nobuyasu Matsumura, Hisatoshi Shimokawa
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Publication number: 20130034650Abstract: A composition including a collapsed, polymer nanoparticle and at least one organic, neutral compound associated with the nanoparticle, wherein the nanoparticle is less than 100 nm in diameter, and the polymer comprises a water-soluble polyelectrolyte, has a molecular weight of at least about 100,000 Dalton and is cross-linked. The organic, neutral compound is selected from the group consisting of dyes, pigments, colorants, oils, UV-light absorbing molecules, fragrances, flavoring molecules, preservatives, electro-conductive compounds, thermoplastic compounds, adhesion promoters, penetration enhancers, anti-corrosive agents, and combinations thereof.Type: ApplicationFiled: March 24, 2011Publication date: February 7, 2013Applicant: VIVE CROP PROTECTION INC.Inventors: Fugang Li, Hung Pham, Darren J. Anderson
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Publication number: 20130030060Abstract: 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 short-chain glucosyl stevia compositions were purified to >95% content of total steviol glycosides. The compositions can be used as sweetness enhancers, flavor enhancers and sweeteners in foods, beverages, cosmetics and pharmaceuticals.Type: ApplicationFiled: October 22, 2012Publication date: January 31, 2013Applicant: PURECIRCLE USAInventor: PureCircle USA
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Publication number: 20130022728Abstract: The present invention relates to spray-dried compositions capable of retaining volatile compounds and methods relating to the same. The present invention also relates to the powders produced by such methods.Type: ApplicationFiled: September 24, 2012Publication date: January 24, 2013Applicant: INTERNATIONAL FLAVOR & FRAGRANCES INC.Inventor: INTERNATIONAL FLAVOR & FRAGRANCES INC.
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Publication number: 20130017309Abstract: A frosting system is disclosed. The frosting system includes a base material in a container and at least one packet. The packet may contain one or more flavor additives and/or one or more color additives. A user adds one or more packets to a base material in a container and mixes the packet(s) with the base material to arrive at a final frosting. Related methods and display units are also disclosed.Type: ApplicationFiled: July 16, 2012Publication date: January 17, 2013Inventors: Christopher Puno, Rachel Avila, Margaret Cadore, William Wang, Stephen Gunther, Sharon McGuire
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Publication number: 20130004615Abstract: The present invention relates to a process for the preparation of solid capsules that contain flavours therein, by spray drying of an emulsion of a flavour or fragrance, a natural extract of saponins, water and a water-soluble biopolymer having a molecular weight below 100 KDa. The invention further relates to the solid capsules obtainable by the method and to edible products containing them.Type: ApplicationFiled: March 9, 2011Publication date: January 3, 2013Applicant: FIRMENICH SAInventors: Pierre-Etienne Bouquerand, Valeria Hafner, François Meyer, Alan Parker
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Publication number: 20120329884Abstract: 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: ApplicationFiled: June 22, 2012Publication date: December 27, 2012Applicant: PureCircle Sdn BhdInventor: Avetik MARKOSYAN
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Publication number: 20120328732Abstract: The present invention relates to a particulate composition in the form of a large spherical glassy bead having a cross-sectional diameter greater than 5 mm. The bead comprises an encapsulating carrier composition essentially made of fibrous materials, which are both sugarless and non-cariogenic and an encapsulant, such as a flavor material.Type: ApplicationFiled: July 18, 2012Publication date: December 27, 2012Applicant: FIRMENICH SAInventor: Pierre-Etienne Bouquerand
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Publication number: 20120322893Abstract: The present invention relates to novel granular silicas for use as support material, especially as support for catalysts for fixed bed reactors, and to the production and use thereof.Type: ApplicationFiled: March 14, 2011Publication date: December 20, 2012Applicant: EVONIK DEGUSSA GMBHInventors: Claus-Peter Drexel, Frank Haselhuhn, Frank Heindl, Ralf Rausch, Guenter Stein
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Publication number: 20120321727Abstract: Disclosed are edible formulations, for example, edible films and gummi confectioneries, that mask the taste of semen. The films and confectioneries include a composition that upon activation in the oral cavity provides a lasting taste masking effect that endures for up to 20 minutes. The composition includes a film former or gelling agent, an effective amount of a protein masker, and an effective amount of a bitter masker. The composition may also include a flavoring agent, sweetening agents, and sensates.Type: ApplicationFiled: April 25, 2012Publication date: December 20, 2012Applicant: ACME SPECIALTY PRODUCTS, LLCInventors: Robert J. Windschauer, Teresa T. Virgallito
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Patent number: 8334007Abstract: The invention relates to a continuous process for the preparation of a flavor or fragrance delivery system, wherein the presence of two heat exchangers operating respectively an evaporation and cooling step, allow to optimize the quality and yield of the final product.Type: GrantFiled: March 19, 2003Date of Patent: December 18, 2012Assignee: Firmenich SAInventors: Robert Clark McIver, Jean-Paul Leresche, Bessaa Neffah
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Publication number: 20120315354Abstract: The present invention concerns a taste enhancing savoury base comprising:—between 8 to 80% of naturally derived compounds taken in the group consisting of glutamate, IMP and GMP,—naturally food derived compounds such as organic acids and their salts, amino acids, peptides and aroma compounds, wherein said base is obtained through a prokaryotic fermentation with a bacteria taken from the group consisting of Corynebacterium glutamicum, Corynebacterium ammoniagenes, Corynebacterium casei, Corynebacterium efficiens, Brevibacterium lactofermentum and Bacillus subtilis and wherein said base is not purified.Type: ApplicationFiled: March 23, 2010Publication date: December 13, 2012Applicant: NESTEC S.A.Inventors: Stephan Palzer, David Nikolic, Pieter Berends, Dac Thang Ho, Yvette Fleury Rey, Helge Ulmer, Silke Schopp, Daniel Sebastian Appel, Thomas Raab
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Patent number: 8329241Abstract: Treated Brassica seeds and their extracts for use as a flavor and/or a flavor modifier in consumables. Treatment includes heating, and optionally grinding methods and/or recovery methods. Consumables include foods, beverages, health-care products, oral hygiene and oral care products, beauty-care products, and tobacco products. The extract contains elevated amounts of flavor and flavor modifier. One flavor modifier of the extract may be 2-furfurylthiol (“FFT”). A process for producing treated Brassica seeds extract.Type: GrantFiled: February 26, 2003Date of Patent: December 11, 2012Assignee: Givaudan SAInventors: Eva Binggeli, Klaus Gassenmeier, Jeff Molnar, Peter Schieberle
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Publication number: 20120308703Abstract: The use is described of a compound of Formula (I) As a flavoring or flavoring mixture for imparting, modifying and/or enhancing one, two or all the taste impressions umami, kokumi and salty. Flavoring mixtures, vegetable extracts and preparations according to the invention and associated uses and methods are also described.Type: ApplicationFiled: May 25, 2012Publication date: December 6, 2012Applicant: SYMRISE AGInventors: Jakob Peter Ley, Katharina Reichelt, Susanne Paetz, Michael Backes, Katja Obst
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Publication number: 20120301593Abstract: The enhancing/flavoring products containing either extracts of pineapple or artificial pineapple flavorings in concentrated form to be used in a wide variety of food products, including drinks such as teas, deserts, glazes for meat products and salad dressings. In the products of the invention there is usually not taste of pineapple identified.Type: ApplicationFiled: July 23, 2012Publication date: November 29, 2012Inventor: LaWanda Kelly
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Publication number: 20120301600Abstract: An edible mix includes granulated lemon juice solids, granulated citric acid or granulated malic acid, and encapsulated natural lemon oil. In one embodiment, the edible mix also includes granulated maltodextrin, granulated ascorbic acid, and granulated lactose. In one embodiment, the components of the edible mix are mechanically mixed together to form a substantially homogeneous composition. In one embodiment, several of the components are blended by an agglomeration method.Type: ApplicationFiled: August 3, 2012Publication date: November 29, 2012Inventor: M. David Schleider
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Publication number: 20120301589Abstract: 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 short-chain glucosyl stevia compositions were purified to >95% content of total steviol glycosides. The compositions can be used as sweetness enhancers, flavor enhancers and sweeteners in foods, beverages, cosmetics and pharmaceuticals.Type: ApplicationFiled: August 6, 2012Publication date: November 29, 2012Applicant: PURECIRCLE USAInventor: Avetik MARKOSYAN
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Patent number: 8313787Abstract: A flavoring composition for a minced-fish product comprises from 0.1 to 30 wt % of dimethyl sulphide, based on the total weight of the flavoring composition, and a cellulose ether derivative, wherein the weight ratio of dimethyl sulphide to cellulose ether derivative is 8:1 or less and the cellulose ether derivative comprises at least 2.5% by weight of hydroxyalkyl substituents.Type: GrantFiled: April 22, 2008Date of Patent: November 20, 2012Assignee: Firmenich SAInventors: Alan Parker, Florence Vigouroux Elie
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Publication number: 20120283338Abstract: Disclosed is a method of preparing a composition by mixing a sweetener and an ingredient, pressing the sweetener and ingredient together to form a pressed mixture in the form of a sheet, briquette, pellet, flake or other form, and reducing the pressed mixture to yield a composition. The composition comprises particulates having a desirable size, where a particulate comprises the ingredient at least partially embedded within the sweetener. The composition can be used in a variety of food, dietary and pharmaceutical products.Type: ApplicationFiled: November 24, 2010Publication date: November 8, 2012Applicant: CARGILL ,INCORPORATEDInventors: Jessica Adkins, Martin N. Aschauer, Janice Marie Johnson, Chin Hong Paul Kim, Michael Scott Oiler
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Patent number: 8293305Abstract: Highly purified Stevioside and Rebaudioside A were prepared from sweet glycoside extracts obtained from Stevia rebaudiana Bertoni leaves. The resulting sweeteners are suitable as non-calorie, non-cariogenic, non-bitter, non-lingering sweeteners, which may be advantageously applied in foods, beverages, and milk products.Type: GrantFiled: January 11, 2010Date of Patent: October 23, 2012Assignee: PureCircle Sdn BhdInventors: Varuzhan Abelyan, Avetik Markosyan, Lidia Abelyan
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Publication number: 20120258231Abstract: The problem to be solved of the present invention is to provide a method which can efficiently and economically produce a flavoring agent and can give the original flavor of a raw material to a food and drink. The objective of the present invention is also to provide a flavoring agent. The method for producing a flavoring agent according to the present invention is characterized in comprising the steps of mixing a flavor material with a solvent and extracting a flavor component contained in the fragrant material under pressure; wherein a solubility parameter of the solvent is not less than 8.0 and not more than 25.0.Type: ApplicationFiled: December 15, 2010Publication date: October 11, 2012Applicant: Kaneka CorporationInventors: Hideaki Kegasa, Hidenori Takenaka, Atsushi Takaragawa, Masayuki Abe
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Publication number: 20120258230Abstract: The invention relates generally to gum-protein conjugates, as an alternative to substances such as propylene glycol alginate [PGA], wherein the conjugate both thickens and emulsifies. Exemplary uses include use in food emulsions, cosmetics, and industrial applications. For example, one aspect of the present invention relates to gum-protein conjugates capable of acting as both thickeners and emulsifiers and methods of making the same. Certain embodiments of the conjugation processes use guar gum in its milled, powdered form or as obtained from guar splits as the viscous substrate and conjugates the guar gum with a protein that is either endogenous or exogenous. Another embodiment of the present invention uses exogenous protein, or protein that is not part of guar seeds, as the conjugating protein. In this embodiment, guar gum is conjugated with protein having a globular and flexible structure, to produce a conjugate that both thickens and emulsifies.Type: ApplicationFiled: April 9, 2012Publication date: October 11, 2012Applicant: TIC GUMS, INC.Inventor: Marceliano B. Nieto
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Publication number: 20120251702Abstract: A method of manufacturing a dosage cup, comprising the steps of: creating a flavored layer mixture; sterilizing the dosage cup by at least one ozone sterilization device; coating the rim of the dosage cup with the flavored layer mixture to form a flavored layer disposed thereon; and coating the flavored layer with sugar crystals. The ozone sterilization device emits a high-voltage charge to the rim of the cup at an angle in the range of about 0.5 degrees to about 45 degrees. The method may include placing the cup on a conveyor to facilitate the movement of the cup through the high-voltage discharges of the ozone sterilization devices.Type: ApplicationFiled: March 29, 2012Publication date: October 4, 2012Inventors: Jill MALKIN, Geoffrey J. Addeo
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Publication number: 20120237608Abstract: The invention provides a free-flowing particulate honey product comprising crystallized natural bee honey and a process for producing thereof. The free flowing particulate honey product comprises crystals of natural honey in admixture with glucose and is characterised by X-ray powder diffraction pattern having peaks in degrees 2? that are identified as characteristic peaks of crystalline glucose monohydrate, and diastase index not less than 90% of the diastase index of a crude honey used to prepare the product, calculated based upon the weight of the crude honey. The product retains all the healthy and biologically active properties of natural honey and can be used as a sugar substitute, or as a component of food mixtures, such as dry cereals, muesli, tea, coffee, drink mixtures, and also for preparing beverages, bakery, confectionary, as well as cosmetic and hygienic formulations.Type: ApplicationFiled: December 24, 2010Publication date: September 20, 2012Inventor: Vladimir Borisovich POLTORATSKY
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Patent number: 8263160Abstract: A system and method for preparation of meat flavorants, and flavorants, having increased flavor and aromatic intensity and which more closely resemble the natural flavor and aroma of cooked meat. Preheated edible, food grade oils and fats are exposed to temperatures between 290° C. and 475° C. under vacuum, in the presence of oxygen. The developing flavor vapors are immediately and completely removed from the heated oils and fats. The mixture of air-purge/flavor-vapor is immediately carried away from the heat transfer surface of the edible oil or fat. An evaporator, preferably a spinning disc, spinning band or thin film evaporator, without a condenser is used as process equipment. The air-purged flavor-vapors are diffused and absorbed in an absorption device into suitable food-grade liquids.Type: GrantFiled: June 1, 2011Date of Patent: September 11, 2012Assignee: Flavor & Food Ingredients, Inc.Inventors: Jurgen D. Scheide, John M. Stefanicha
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Publication number: 20120213907Abstract: By allowing a liquid seasoning to comprise from 0.2% to 4% (w/v) in concentration of ammonium ion and from 0.5% to 7% (w/v) in containing amount of common salt and adjusting pH to from 3.2 to 5.4, it became possible to provide a liquid seasoning which is excellent in salty taste and tastiness regardless of its low common salt content.Type: ApplicationFiled: November 9, 2010Publication date: August 23, 2012Applicant: KIKKOMAN CORPORATIONInventors: Katsunori Tsuchiya, Riichiro Uchida, Yasuka Toda
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Publication number: 20120214752Abstract: 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 short-chain glucosyl stevia compositions were purified to >95% content of total steviol glycosides. The compositions can be used as sweetness enhancers, flavor enhancers and sweeteners in foods, beverages, cosmetics and pharmaceuticals.Type: ApplicationFiled: March 29, 2011Publication date: August 23, 2012Inventor: Avetik MARKOSYAN
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Publication number: 20120189752Abstract: The present invention relates to methods of making flavour concentrates, in particular lipid, condensed and solids flavour concentrates, together with the flavour concentrates produced thereby. The flavour concentrates produced by the methods of the present invention have improved flavour and other characteristics and have wide application in the production of foods and beverages.Type: ApplicationFiled: December 21, 2011Publication date: July 26, 2012Applicant: FONTERRA CO-OPERATIVE GROUP LIMITEDInventors: David Illingworth, Patrick William Mary Janssen, Philip Arthur Euan Cant, Graeme Robert Stephens
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Publication number: 20120189758Abstract: A method of providing umami taste to a consumable composition, comprising the addition to the composition of monosodium glutamate, in which the proportion of monosodium glutamate that would normally be used is reduced and replaced with a compensatory proportion of ?-amino butyric acid. A substantial reduction in MSG content is made possible.Type: ApplicationFiled: October 1, 2010Publication date: July 26, 2012Inventors: Stephan Haiber, Harry Renes
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Patent number: 8227014Abstract: The present invention relates to a particulate composition in the form of a large spherical glassy bead having a cross-sectional diameter greater than 5 mm. The bead comprises an encapsulating carrier composition essentially made of fibrous materials, which are both sugarless and non-cariogenic and an encapsulant, such as a flavor material.Type: GrantFiled: July 10, 2006Date of Patent: July 24, 2012Assignee: Firmenich SAInventor: Pierre-Etienne Bouquerand
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Publication number: 20120183664Abstract: With a conventional method of causing impregnation of a liquid seasoning into food, it takes many hours for the liquid seasoning to substantially make permeation. Occasionally, impregnation was not at all attained. Such proposals have been made that food soaked in a liquid seasoning is pressurized, or that water content of food is dehydrated. An apparatus and a facility for carrying out processing to food need to be larger in size, thereby taking cost and being not suitable for mass production. Also, uniform permeation of the liquid seasoning in a short time was not achieved. The present invention provides a liquid seasoning used for seasoning food subjected to processing with a micro-nano bubble generating device, thereby enabling the liquid seasoning to have impregnation to food in a short time, particularly, facilitating impregnation of good flavor and taste compositions other than salt.Type: ApplicationFiled: March 8, 2011Publication date: July 19, 2012Applicants: Project Japan Inc., Nakamoto Shoji Inc., Seijitsumura Inc., Tadashi KishimotoInventors: Yoshirou Ogawa, Mitsuhiko Iwanaga, Toshiko Aoki