Class / Patent application number | Description | Number of patent applications / Date published |
426650000 | Flavor or flavor adjunct, acidulant or condiment | 57 |
20080220147 | Liquid Mixture Comprising Coffee and Vegetables Extracts - The invention relates to a composition comprising a liquid mixture containing a liquid coffee extract and a liquid extract selected from laurel, thyme, clove, celery oregano, pepper, cayenne pepper, garlic, onion and tomato, individually or as part of a mixture. | 09-11-2008 |
20080226808 | Escapsulated particles - The present invention relates to a method for making starch encapsulated ingredients where a mixture of starch, water, acid and ingredient for encapsulation is prepared. The mixture is atomised and dried to provide encapsulates that can retain high levels of encapsulated ingredient. When the encapsulated ingredient comprises oil, the invention reduces the levels of free oil on the outside of the encapsulates and surprisingly reduces explosivity of fines produced during the manufacturing process. The preferred acid is citric acid. | 09-18-2008 |
20080299286 | PALATABILITY ENHANCING COMPOSITIONS AND FOODS FOR PETS, AND METHODS REGARDING THE SAME - Palatability enhancing compositions for pet foods, and pet foods with increased palatability, are provided. In some embodiments, the compositions and pet foods contain tea, such as green tea. In some embodiments, the compositions and pet foods contain brewer's yeast, liver hydrolysate, phosphate, and green tea. Shrimp meal and Tuna meal can also be utilized in these embodiments. In some embodiments, the compositions and pet foods comprise an ingredient having at least one of theanine; glutamine; tea; 1,5 octadien-3 one; 1,5-octadien-3-ol; and | 12-04-2008 |
20080305239 | Heat Stable Flavouring Compositions - One aspect of the present invention relates to particulate flavouring compositions having, based on the total weight of the composition, 0.1-40 wt % of flavouring substances, 10-90 wt % of one or more hydrocolloids, and 0.1-50 wt % of a lipid material having a melting point above 75° C. These flavouring compositions are particularly suitable for application in food products (including beverages), the preparation of which involves one or more heat processing steps, as well as in confectionery products such as chewing gum. Other aspects of the invention relate to a method of producing a particulate flavouring composition, to a food product containing such a flavouring composition and to a process of manufacturing a reconstitutable food product. | 12-11-2008 |
20090053388 | Flavor emitting compositions, devices and packaged food products therewith - Instead of direct introduction into recipes of food products, for example, flavorant emitting compositions including at least one flavorant are in combination with a stabilizer, e.g., adsorbent or absorbent, and indirectly added to the food product via a closed environment of a package by readily releasing the flavorant from the substrate. When a device, such as a porous sachet comprising the compositions is placed in a closed environment of a food package, for example, a constant fresh aroma and/or taste is delivered to the closed atmosphere of the packaged foodstuff and deposited onto the foodstuff per se for preserving and maintaining product freshness for enhanced consumer acceptance. Representative packaged products would include snack foods, such as barbecue chips, potato chips, bakery products, to name but a few. | 02-26-2009 |
20090155445 | TINGLING AND SALIVATING COMPOSITIONS - A sensate composition that includes a salivating component, a tingling component and a flavor, the salivating component being formed of at least a mixture of citric, malic and succinic acid, or one of each of their salts, and the tingling component being formed of a Jambu oleoresin, spilanthol, any extract containing either or both, and their mixtures. The sensate composition allows the preparation of consumer products having improved salivating properties. | 06-18-2009 |
20090155446 | PROCESS FOR THE PREPARATION OF A FLAVORING CONCENTRATE, AND A FLAVORING CONCENTRATE - 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. | 06-18-2009 |
20090297688 | Aunt Nee's taste of Mexico salsa - With Aunt Nee's dry salsa mix all you need to do is stir in a can of diced tomatoes and you will have an authentic tasting Mexican salsa, anywhere and anytime. | 12-03-2009 |
20090317536 | Flavour Enhancing Fractionated Tomato Extract and Compositions Comprising the same - The present invention relates to natural flavour enhancing extracts and compositions comprising the same, for use in foodstuffs and beverages and to a method for producing such extracts. More in particular, the invention provides improved umami taste imparting fractionated tomato extracts having some very special characteristics with regard to the levels and/or ratios of sugars, amino acids and organic acids. The fractionated tomato extracts of the invention are produced by using nano filtration fractionation. The products so obtained posses improved taste enhancing and/or augmenting (umami) effects and are near colourless and essentially devoid of tomato taste and smell. Thus, unlike the prior art products known, this product can be applied in foods in substantial quantities without concomitantly causing any redness of the product and without imparting tomato-like smell or taste. | 12-24-2009 |
20100015320 | Natural sugar replacement and process for preparing the same - A natural sweetener composition for oral consumption, for replacing sugar, comprising | 01-21-2010 |
20100143574 | Pet wrapping paper - The present invention is a flavored wrapping (gift wrapping) paper designed and intended to be attractive to pets. This pulp wood or cellulose based paper product is flavored and or scented for the pets consumption and enjoyment. Invention is intended to wrap gifts that pets will then unwrap. Invention is a pet wrapping paper, for pets to tear apart, play with, and eat. | 06-10-2010 |
20100209589 | Meat Flavoring Compositions and Methods for Making and Using Them - The invention includes compositions and methods that provide savory, spicy, and unique seasoning for cooking meats. In embodiments, a food flavoring composition is provided which comprises one or more flavoring agents and one or more binder together forming a solid composition, wherein the solid composition has a hard candy-like consistency and is shaped to be inserted itself into meat. The invention provides a quick and easy method for spicing meat using spice portions that can be inserted into the meat. The compositions have an extended shelf life compared to liquid marinades or powdered spice rubs. Further benefits of the invention include no mess, no clean up, and a method that adds flavor to meats from the inside out. | 08-19-2010 |
20100304001 | SOUTHERN DRY RUB - The present invention relates to a seasoning mixture and a method of making the mixture, comprising: a combination of Peppercorn Melanges, Cracked Black Pepper, Crushed Red Pepper, Dried Garlic Flakes, Unseasoned Meat Tenderizer, Sweet Paprika, Kosher Salt, Chinese Five Spice, Whole Cardamom, Brown Sugar, Ground Cumin, Dry Onion Flakes, Star Anise, Pickling Spice, Dry Rub Sage, Coriander Seeds, Ground Cloves, Dry Thyme, Nutmeg and Cinnamon. The seasoning mixture according the present invention is finely ground to create a dry rub. | 12-02-2010 |
20100304002 | CAT TREAT - A pet treat having a sugar-based edible portion including a palatant material and a support portion. Incorporation of starch provides a hard-candy texture for the edible portion. The pet treat may be formed as a lollipop, a toy, or a lozenge using either a batch process or a continuous process. Features to interest a pet include a resilient mount, or a rotatable mount. An adhesive mount can attach the support to a variety of surfaces. A replaceable cover and rejuvenant container may be used. | 12-02-2010 |
20110008523 | GENETIC SEQUENCES HAVING METHYLTRANSFERASE ACTIVITY AND USES THEREFOR - The present invention relates generally to a genetic sequence encoding a polypeptide having methyltransferase activity and the use of the genetic sequence and/or the polypeptide to modify one or more phenotypic characteristics of a plant. More particularly, the methyltransferase of the present invention acts on flavonoids, preferably wherein the flavonoid is an anthocyanin. Even more particularly, the present invention relates to a polypeptide having S-adenosyl-L-methionine: anthocyanin 3′-O-methyltransferase or S-adenosyl-L-methionine: anthocyanin 3′, 5′-O-methyltransferase activity. The present invention still further provides a genetic sequence encoding a polypeptide having methyltransferase activity derived from | 01-13-2011 |
20110064866 | BLACK MULBERRY FLAVORED COMPOSITION AND METHOD OF PREPARATION - The present invention is a black mulberry flavored composition made up of water, tagette essence, blackberry juice concentrate, apple juice concentrate, blueberry essence, blueberry juice concentrate, grape essence, raspberry essence, ethyl alcohol and davana oil. There is also a method of manufacturing the black mulberry flavored composition through adding ingredients at various times and mixing those ingredients at various times during the method. | 03-17-2011 |
20110081476 | SYRUP COMPOSITION - The present invention provides a syrup composition prepared by adding fructo-oligosaccharide, erythritol, glucose, konjac powder, and an edible salt in place of sugar, fat, and starch syrup. The syrup composition can be valuably used in the food processing industry, as products of glutinous rice snacks, such as granola bars, made from the syrup composition show improved quality and have soft and crispy textures as well as fewer calories and softer flavors. | 04-07-2011 |
20110171362 | Gerard's marinade for poultry and seafood - A marinade for both poultry and seafood that requires unusually rare ingredients and produces a never before flavor in each. The dry ingredients preserve and keep the color and freshness of the marinated products in tact. All the liquid ingredients and one teaspoon of each of the fifteen food additives is mixed together for up to one minute, until dissolved and kept refrigerated at forty degrees before and during marinating time of twelve to twenty four hours. | 07-14-2011 |
20110177229 | Food preservatives - A food preservative composition comprising a N | 07-21-2011 |
20110262620 | SUGAR FREE MANNITOL CONFECTIONERY AND METHODS OF MAKING SAME - Disclosed are sugar free confectionery products, methods of making, and multilayer structures prepared from the confectionery products and chewing gum. | 10-27-2011 |
20120021119 | CURRY SEASONING AND ITS PREPARATION PROCESS - A curry seasoning produced by a process in which star anise is fried at a high temperature before being incorporated into the curry seasoning in order to reduce side effects caused by ingesting star anise. | 01-26-2012 |
20120100277 | JERK CURRY POWDER - A composition for a jerk curry powder includes a combination of natural ingredients including turmeric, pepper, wheat, salt, coriander, fenugreek, cumin, allspice, and cinnamon. The amounts of these ingredients may be altered to create variations of the composition, such as mild and hot variations. The jerk curry powder composition is used in the preparation of foods. | 04-26-2012 |
20120177807 | VEGETABLE FLAVOUR - The invention relates to a concentrated vegetable flavour wherein the concentration of the vegetable flavour is such that in order to obtain a food with a desired vegetable flavour, the concentrated flavour is added to said food in an amount to arrive at a final concentration of less than 0.1% w/w of the food. The invention also relates to a process to produce said concentrated vegetable flavour and to a method for preparing a food comprising adding the concentrated vegetable flavour. | 07-12-2012 |
20120189758 | Flavour Enhancement - 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 γ-amino butyric acid. A substantial reduction in MSG content is made possible. | 07-26-2012 |
20120251702 | METHOD OF MANUFACTURING PEDIATRIC MEDICINE DOSAGE CUP - 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. | 10-04-2012 |
20120301600 | Edible Mix and Method of Making the Same - 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. | 11-29-2012 |
20130017309 | FROSTING SYSTEMS AND RELATED METHODS AND DISPLAY UNITS - 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. | 01-17-2013 |
20130034650 | METHODS TO FORMULATE NEUTRAL ORGANIC COMPOUNDS WITH POLYMER NANOPARTICLES - 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. | 02-07-2013 |
20130108773 | ALANINE-RICH SEASONING COMPOSITION | 05-02-2013 |
20130196050 | SALTY TASTE ENHANCER - Compounds represented by formula (I): | 08-01-2013 |
20130216692 | SUBSTANCE MIXTURES - Substance mixtures are proposed, comprising
| 08-22-2013 |
20130243934 | AROMA COMPONENTS FOR IMPROVING EGG FLAVOR, AND EGG FLAVOR ENHANCERS - 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). | 09-19-2013 |
20130309394 | COMPOSITION FOR ORAL ADMINISTRATION - A composition for oral administration includes: a water-insolubilized material including a bitter or astringent substance, such as an iso-α 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. | 11-21-2013 |
20140044857 | Method for Preparing Water-Soluble Tobacco Flavor in Gel State - 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. | 02-13-2014 |
20140127390 | AROMA PARTICLES - The invention relates to vitreous aroma particles and the preparation thereof, as well as to the use thereof in foods, consumer articles and pharmaceuticals. | 05-08-2014 |
20140234526 | YEAST EXTRACT HAVING TASTE-ENHANCING EFFECT - The present invention addresses enhancing a taste of common processed food and drink without imparting a foreign taste and without increasing calories or sodium content. In such a case, a substance added to the common processed food and drink is preferably a common foodstuff, and preferably has a high degree of safety. A yeast extract having a peptide content of 5 wt % or more, an RNA content of 5 wt % or more, a free amino acid content of 4 wt % or less, and more preferably having a dietary fiber content of 15 wt % or more is added in an appropriate amount to the common processed food and drink. | 08-21-2014 |
20140272094 | TEXTURED VEGETABLE PROTEIN AS A MEAT SUBSTITUTE AND METHOD AND COMPOSITION FOR MAKING SAME - A process for preparing pieces of textured vegetable protein (“TVP”) suitable as meat substitutes includes the steps of selecting TVP pieces, preparing a marinade solution, marinating the TVP pieces, and cooking the marinated TVP pieces by themselves or with meat. The cooked TVP pieces may then be dehydrated, frozen, or added to other food as cooked. The marinade solution includes polysaccharides or proteins that infiltrate the pores of the TVP and gelatinize therein during the cooking step, thereby modifying the texture of the TVP pieces. Edible oils may be added to the marinade. A cooked TVP piece prepared by the process has a texture and flavor similar to those of a cooked meat. | 09-18-2014 |
20140272095 | GLUTAMIC ACID DERIVATIVES - Substituted glutamic acid derivatives according to the formula (I) or their physiologically acceptable salts | 09-18-2014 |
20140302224 | PROTEIN SEASONINGS AND METHODS OF MAKING THE SAME - 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. | 10-09-2014 |
20140308430 | EFFECTIVE USE OF YEAST AND YEAST EXTRACT RESIDUE - 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. | 10-16-2014 |
20150024113 | Cold-Water Soluble Extruded Starch Product - 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. | 01-22-2015 |
20150104559 | BQQ Rub - 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). | 04-16-2015 |
20150110946 | Collapsible Foodstuff Packaging and Method of Mixing Added Condiments - 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. | 04-23-2015 |
20150125589 | TASTE-IMPROVING AGENT AND FOOD OR DRINK CONTAINING SAME - 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. A manufacturing method of such and an improvement method for the unpleasant bitterness, astringent taste, harsh taste, bitter taste, or the like caused by potassium salts, magnesium salts, calcium salts, and ammonium salts using these taste improvers. A food or drink including these taste improvers. | 05-07-2015 |
20150342231 | FLAVOR COMPOSITION AND EDIBLE COMPOSITIONS CONTAINING SAME - A flavor composition comprising a peptide which comprises pyroglutamic acid or γ-glutamic acid, a second amino acid and optionally a third amino acid. The peptides can be added to a food product to increase saltiness, umami, bitterness, astringency or sourness intensity. | 12-03-2015 |
20160021913 | Protein additive for dry or wet pet food - The invention is directed to a water-based food additive or broth to be added to dry pet food, Particularly for pet species having a carnivorous natural diet such as dogs and cats, would resolve this problem. The product comprises an extraction of protein components from protein-rich animal foods, such as eggs, fish, meat, and poultry. Some other macro nutrients, such as fats, in particular oils having a significant omega-3 fatty acid component, may also be extracted. The product is provided as a liquid, or as a powder to which water is to be added. The product is then mixed with dry pet food, as is commonly used with water to make the pet food more appealing to the pet; however the advantage of the product is that it provides a nutritional boost in the form of additional protein. The product also provides a scent and flavor enhancement to attract the pet, and ensure complete consumption of the food by the pet. | 01-28-2016 |
20160021918 | STEVIA PLANTS WITH AN INCREASED REBAUDIOSIDE D CONTENT - Plants, and methods of generating plants, having an increased content of rebaudioside D and other desirable characteristics are disclosed. Rebaudioside D (rebD) has been observed to have desirable sweetening properties, and accordingly, it has been desirable to produce | 01-28-2016 |
20160128370 | GLUCOSYLATED STEVIOL GLYCOSIDES AS A FLAVOR MODIFIER - A taste and flavor profile modifying composition is described. The composition includes glucosylated steviol glycosides which can modify the intensity of a taste and/or a flavor in a food or beverage product. | 05-12-2016 |
20160150799 | PRODUCTION LINE AND METHOD FOR IN-LINE PROCESSING OF FOOD PRODUCTS | 06-02-2016 |
426651000 | Oleoresin or essential oil | 8 |
20090074941 | Dewaxing - A method of dewaxing a citrus oil by subjecting the oil to a filtration process, in which the oil is caused to flow parallel to a porous membrane during which process it is maintained at a temperature of less than about 11° C., said membrane having an average pore size of from about 0.05-5 micrometres. The method produces citrus oils that are dewaxed to an unusually high extent. | 03-19-2009 |
20100055292 | Black Pepper Substitute - I propose to make a black pepper substitute. A product that will shake like ground black pepper and taste like black pepper without the peppercorn shell. Product ingredients will be free of the contaminants inherent to black pepper. | 03-04-2010 |
20100189872 | UNRIPE ESSENTIAL OIL WITH ENHANCED STABILITY AND USABILITY AND METHOD FOR PRODUCING SUCH OIL - Methods for enhancing the stability and shelf lives of unripe essential oils without substantially changing the organoleptic properties other than color of the unripe essential oils are described. The methods involve obtaining an unripe essential oil with a first amount of chlorophyll, contacting the unripe essential oil with an activated carbon to produce a treated essential oil with a second amount of chlorophyll that is less than the first amount of chlorophyll, and separating the treated essential oil from the activated carbon. | 07-29-2010 |
20100233348 | FOOD OR DRINK AND METHOD OF PRODUCTION THEREOF - The present invention provides a method of producing a food or drink containing one or more components extracted from a raw material by using fruit(s), vegetable(s), bean(s), nut(s), mushroom(s), alga(e) or tea(s) as the raw material, which comprises the following steps: freezing the raw material; grinding the frozen matter at a controlled temperature; and dipping the ground matter in a solvent and thus extracting one or more components of the raw material. It is preferable that the temperature in the grinding step is controlled to a level not higher than the brittle temperature of an aroma component, a colorant or an essential oil which can be extracted from the raw material. According to the production method of the present invention, the obtained food or drink can sufficiently contain a desired component contained in fruit(s) or vegetable(s). | 09-16-2010 |
20110287163 | BODY TASTE IMPROVER COMPRISING DECOMPOSED SUBSTANCES OR THEIR EXTRACTS OF LONG-CHAIN HIGHLY UNSATURATED FATTY ACID - The purpose of the present invention is to provide a body taste improver comprising a small amount of fat and oil, but significantly showing body taste, i.e., a body taste improver with a high titer. The high titer of the improver will reduce an amount of the fat and oil to be added and calorie as well, and will enable to use the body taste improver in foods that originally contain little fat and oil, such as Japanese-style clear soup and soybean soup. | 11-24-2011 |
20120276274 | Distillation Process - A process of reducing the agricultural residue (AR) content of a citrus oil, comprising
| 11-01-2012 |
20130280409 | Particles Having a High Load of Fragrance or Flavour Oil - Suggested is a particle containing a fragrance and/or flavour oil, the particle comprising:
| 10-24-2013 |
20160058046 | METHOD FOR PRODUCING GRANULES CONTAINING AN ACTIVE INGREDIENT, HAVING AN OPTIMISED BEST-BEFORE DATE AND ACTIVE INGREDIENT LOAD - A method for producing granules that contain at least one active ingredient and are stable at ambient temperature, includes successively: (1) preparing a matrix free of an active ingredient by mixing, without the addition of water, an encapsulation vehicle for the active ingredient and a non-aqueous plasticiser compatible with the vehicle and the active ingredient, the encapsulation vehicle and the plasticiser being present in amounts that give the matrix a glass transition temperature higher than the ambient temperature; (2) heating the matrix in an extruder to an extrusion temperature to produce an amorphous melt matrix; (3) injecting the active ingredient into the melt matrix; (4) extruding the melt mass including the active ingredient through a die and cutting granules at an exit point of the die. | 03-03-2016 |