Class / Patent application number | Description | Number of patent applications / Date published |
426533000 | Reaction flavor per se, or containing reaction flavor improver of unknown or undefined chemical constitution | 17 |
20080248175 | Kokumi Flavour Compounds and Use - The invention relates to gamma-glutamyl and beta-asparagyl peptide compounds of formula (I) that provide a kokumi flavour to consumables and flavour compositions, and to consumables and flavour compositions comprising such compounds. Enzymatic methods to prepare the compounds are provided. | 10-09-2008 |
20090004353 | Method of processing meat to enhance moisture retention - The present invention is in the field of processing and treating meat. More particularly, the present invention relates to a method of processing meat to enhance moisture retention both during storage and cooking by administering a composition containing sodium carbonate and other ingredients. | 01-01-2009 |
20090047405 | FOOD COMPOSITION WITH THERAPEUTIC AGENTS - Food compositions with therapeutic agents are described. The food compositions comprise oligosaccharides and/or polysaccharides that are fractions recovered from North American Ginseng. The food compositions can be tea beverages that have improved taste characteristics and that can provide enhanced immunity when consumed. | 02-19-2009 |
20090130282 | Kokumi Flavour Compounds and Use - The invention relates to compounds of formula (I) that provide a kokumi flavour to consumables and flavour compositions, and to consumables and flavour compositions comprising such compounds. Enzymatic methods to prepare the compounds are provided. | 05-21-2009 |
20090311401 | Neo-Menthyl Derivatives as Flavor Materials - The present invention relates primarily to the use of particular ureas, thioureas, carbamates, thiocarbamates and guanidines based on the neomenthyl structure and corresponding mixtures with one another or with further compounds as flavor materials or flavor material mixtures for producing, imparting, modifying and/or enhancing savory flavor notes. the invention furthermore relates to particular compositions, preparations and semifinished products which comprise the said compounds, as well as methods for producing, imparting, modifying and/or enhancing particular flavor impressions. Lastly, the invention also relates to the compounds themselves and to corresponding mixtures. | 12-17-2009 |
20100055280 | CONSUMABLE SPICE-CONTAINING FILM AND ALSO PROCESSES FOR PRODUCTION THEREOF - A consumable spice-containing film for covering or encasing foods. The film comprises a consumable carrier film having a polymer matrix which, as a polymeric base material, contains a polymer which is water-soluble or is soluble in an ethanol-water mixture, or a mixture of at least two such polymers. The carrier film has a smooth bottom side and a top side opposite the bottom side. The top side is provided with a coating of spice particles. The predominant fraction of the spice particles adheres to the surface of the carrier film and penetrates into this only partially, but is not completely enclosed within the carrier film. | 03-04-2010 |
20100092636 | ULTRAFAST METHOD FOR CREATING AGED WOOD FLAVORED ALCOHOLIC BEVERAGES - A method of creating an aged, ethanol-containing beverage using pressure for distinct periods of time of less than 3 months and at least one wood piece to create a wood flavored alcoholic beverage similar to beverages aged 10 to 30 years without losing any volume of product during the method. | 04-15-2010 |
20100092637 | Seasoning Porous Carbon Material and Associate Process - A porous carbon material functioning as a seasoning and its associate manufacturing process is comprised of having the material containing lignin heated and carbonized into a porous carrier with a given shape and distributed with releasable water base alkaloid for the porous carbon material to contact an object pending seasoning for the water base alkaloid to be released into and dissolved in the object pending seasoning. | 04-15-2010 |
20110165302 | COMPOSITIONS AND PROCESSES FOR IMPROVING PHOSPHATATION CLARIFICATION OF SUGAR LIQUORS AND SYRUPS - A process for improving phosphatation clarification of sugars can include adding to a sugar liquor a composition having at least one particulate sulfur reagent and at least one or more other particulate solids selected from, a particulate phosphorous reagent, a particulate carbonaceous reagent, a particulate aluminum reagent, a particulate filter aid, and a particulate ammonium reagent. The composition can be added to the phosphatation chemical reaction tank or prior to the phosphatation chemical reaction tank. Phosphatation chemicals, for example polymer decolorant, phosphoric acid, lime and a flocculent, can be added into the process at least five minutes after adding the composition. In using the process, the amount of phosphatation chemicals added is less than the amount of phosphatation chemicals required in the absence of addition of the composition or the purity of the sugar is improved as measured by one or more of color, turbidity and ash. | 07-07-2011 |
20110165303 | COMPOSITIONS AND PROCESSES FOR IMPROVING CARBONATATION CLARIFICATION OF SUGAR LIQUORS AND SYRUPS - This invention relates to compositions and processes for improving the carbonatation clarification of sugar liquors and syrups. The improved processes involve adding compositions to a sugar liquor directly in the carbonated liquor holding tank (after the final carbonatation saturator), upstream of the carbonated liquor holding tank but downstream of the final stage Carbonatation saturator, before filtration of the carbonated liquor, or at any stage in the sugar purification process. The compositions provided in this invention are mixed intimately into the sugar liquors or syrups, and allowed sufficient time to react to impart an improvement in the clarified liquor obtained therefrom. Compositions can include combinations of one or more of a particulate sulfur reagent, particulate phosphorous reagent, particulate aluminum reagent, silica reagent, particulate carbonaceous reagent, particulate filter aid, a polymer decolorant, and particulate ammonium reagent. | 07-07-2011 |
20110165304 | PROCESS TO MAKE FOOD OR FEED FLAVOUR WITH GLUTATHIONE OR CYSTEIN - The present invention relates to a process to produce a food or feed flavour. The invention also relates to a food or feed flavour obtainable by the process of the invention and the use thereof. The process of the invention comprises preparing a composition comprising a cystein and/or glutathione, incubating the composition under conditions of temperature and reaction time sufficient for the feed or food flavour to develop, and optionally mixing the food or feed flavour with one or more other ingredients. With this process many different food or feed flavour can be produced. | 07-07-2011 |
20110189366 | METHOD FOR MODIFYING TASTE WITH ESSENTIAL OIL FRACTIONS - A method for ameliorating organoleptic and sensate properties and characteristics imparted to a product by natural high-potency sweetener. A fraction of an essential oil that boils and is recovered from the vapors at a temperature between about 50° C. and about 70° C. and at pressure between about 100 Pa and 1500 Pa, or at a temperature between about 110° C. and about 130° C. and at pressure between about 100 Pa and 1500 Pa, is added to the product. | 08-04-2011 |
20110189367 | MAILLARD FLAVOR COMPOSITIONS AND METHODS FOR MAKING SUCH COMPOSTIONS - The invention provides methods for making Maillard flavor compositions in a structured lipid phase using Maillard reactants, e.g., reducing sugars and amino groups. The structured lipid phase comprises from about 0.3% to about 95% aqueous solvent and from about 5% to about 99.7% lipid plus emulsifier. The compositions are useful for enhancing the palatability of foods, dietary supplements, medicaments, and the like. | 08-04-2011 |
20130260000 | CONCENTRATED FLAVOUR BASE PRODUCT - A concentrated flavour base product, prepared by carrying out a thermal reaction between a tonality delivering ingredient and at least one thermal reaction precursor, and a method for preparing a culinary flavouring product from ingredients including a tonality delivering ingredient and other ingredients, comprising reacting the tonality delivering ingredient with at least one thermal reaction precursor to obtain an intermediate product and processing the intermediate product with the other ingredients to obtain the final culinary flavouring product. | 10-03-2013 |
20130295259 | Food And Beverage Products Containing 1,3-Propanediol And Methods Of Modifying Flavor Release Using 1,3-Propanediol - Food or beverages prepared using 1,3-propanediol have shown to have modified flavor profiles, including modified flavor release, relative to an otherwise identical food product or beverage that does not include 1,3-propanediol. Inclusion of 1,3-propanediol uniquely modifies the flavor profile of these products or food ingredients in these products even when 1,3-propanediol is included in such low amounts that it does not itself contribute flavor to the product. 1,3-propanediol may be included in the food or beverage products to effect this modified flavor release, such as about 0.1 to about 2 weight percent, or in specific ratios relative to one or more flavor compounds in the product. | 11-07-2013 |
20130323388 | FLAVOUR COMPOSITION COMPRISING MENTHOL AND MENTHANE CARBOXAMIDES - The invention relates to flavour compositions comprising a mixture of coolant compounds comprising menthol and a menthane carboxamide selected from N-(4-cyanomethylphenyl) p-menthanecarboxamide, 2-isopropyl-5-methyl-N-(2-(pyridin-4-yl)ethyl)cyclohexanecarboxamide, or a mixture of N-(4-cyanomethylphenyl) p-menthanecarboxamide and 2-isopropyl-5-methyl-N-(2-(pyridin-4-yl)ethyl)cyclohexanecarboxamide, wherein the total amount of menthane carboxamide is about 0.1 to 10%. | 12-05-2013 |
20150351435 | METHODS AND COMPOSITIONS FOR AFFECTING THE FLAVOR AND AROMA PROFILE OF CONSUMABLES - This document relates to food products containing highly conjugated heterocyclic rings complexed to an iron ion and one or more flavor precursors, and using such food products to modulate the flavor and/or aroma profile of other foods. The food products described herein can be prepared in various ways and can be formulated to be free of animal products. | 12-10-2015 |