Class / Patent application number | Description | Number of patent applications / Date published |
426536000 | Heterocyclic | 60 |
20080206422 | Flavour Modulating Substances - The present invention in a first aspect relates to novel flavour modulating substances according to formula (I) and/or edible salts thereof. R<.SUP>1&1t;/SUP>CR< SUP>:2</SUP>(OR<SUP>3</SUP>)—CO—NR<SUP>:4</SUP>-Y—X (I). It was found that substances represented by formula (I) can advantageou sly be used to impart desirable flavour, especially taste attributes to foodstuffs, beverages, and pharmaceutics they are incorporated in. In addition said substances are capable of modulating and complementing the sensory impact of other, flavour imparting, substances. Thus, the present flavour modulating substances are advantageously applied in flavour composition s, foodstuffs, beverages and pharmaceutics. Typical examples of flavour modulating substances according to the present invention include N-lactoyl tyramine, Nqgluconyl tyramine, N-lactoyl 4-hydroxyben zylamine, N-lactoyl vanillylamine and N-lactoyl-dopamine. | 08-28-2008 |
20090098268 | LIQUID SEASONING - The present invention is a liquid seasoning containing the following (A), (B), and (C):
| 04-16-2009 |
20090162510 | USE OF ALKOXYLATED FLAVONES TO INTENSIFY THE SENSORY IMPRESSION OF ALCOHOL - The present application relates to a use of a compound of Formula I or of a mixture of compounds of Formula I: | 06-25-2009 |
20090175995 | CONTROL OF FLAVOR CHARACTERISTICS OF AND INDICATOR OF FRESHNESS IN FRUIT JUICE - Control of flavor characteristics of and fresh taste in fruit juice, particularly citrus fruit juice, and especially orange juice. | 07-09-2009 |
20090220662 | ISOSORBIDE DERIVATIVES AND THEIR USE AS FLAVOR MODIFIERS, TASTANTS, AND TASTE ENHANCERS - The present invention provides isosorbide derivatives 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, | 09-03-2009 |
20090263552 | Organic Compounds and Methods - A method of using organic compounds and providing slow release flavoring in or for food products wherein flavor precursors are added to flavor compositions and/or food products and release flavor compounds upon consumption of the food products, and novel flavor precursor compounds. The flavor precursors can be prepared from mono- and/or diglycerides and lactone flavor compounds. | 10-22-2009 |
20100003389 | Coffee Drink Packed In Container And Method Of Producing The Same - The present invention provides a coffee drink packed in container with improved taste and flavor, a coffee drink packed in container in which deterioration of taste and flavor has been suppressed and which is appropriate for long term conservation, and producing methods thereof. In addition the present invention can provide a coffee drink packed in container containing 2-methylfuran, 2-methylbutanal and 3-methylbutanal, which are aroma components, and having improved taste and flavor, a coffee drink packed in container in which diminution of 2-methylfuran, 2-methylbutanal and 3-methylbutanal is prevented, and thus deterioration taste and flavor is suppressed, and producing methods thereof. | 01-07-2010 |
20100112171 | PROCESS FOR MANUFACTURING A SWEETENER AND USE THEREOF - Highly purified Stevioside and Rebaudioside A were prepared from sweet glycoside extracts obtained from | 05-06-2010 |
20100129516 | FLAVORING SUBSTANCE-INCLUDED CELLULOSE - The present invention concerns a flavoring substance-included cellulose, comprising or consisting of cellulose and flavoring substances included in the cellulose, methods for producing such flavoring substance-included celluloses, and mixtures comprising flavoring substance according to the invention. | 05-27-2010 |
20100215823 | FROZEN MINCED FISH PRODUCT - A frozen minced-fish base that includes, as an additive for inhibiting off-notes, a compound according to formula (I) or formula (II): | 08-26-2010 |
20100227039 | Off-Taste Masking - A method of masking the off-taste of an artificial or natural sweetener, comprising the addition to the sweetener of at least one compound according to the formula I | 09-09-2010 |
20110027442 | DULCE DE LECHE-FLAVORED FAT-BASED CONFECTION, METHOD FOR MAKING THE SAME AND CONFECTIONERY CANDIES MAKING USE OF THE SAME - A dulce-flavored fat-based confection possessing a smooth and creamy mouthfeel and a thermally generated flavor and suitable for use in candy-shelling is provided. A method of making such a dulce-flavored fat-based confection is also disclosed. | 02-03-2011 |
20110104352 | Health-Food Product with Mixed-In Concentrated Guava-Leaf Extract of Savoriness Improved by Cereal Grain - In the proper quantity intake of the extract element of the Guava leaf origin, we can achieve a health food of the grain base with easily. | 05-05-2011 |
20110281006 | FLAVOR ENHANCING AGENT AND FLAVORING COMPOSITION - There are provided a flavor enhancing agent which is capable of selectively enhancing the flavor of a flavoring of interest, as well as a flavoring composition and a drink that contain the agent and which are enhanced in flavor. Specifically, a polymerized catechin is used with a flavoring. | 11-17-2011 |
20120088024 | TASTE-IMPROVING AGENT FOR POTASSIUM SALT OR POTASSIUM SALT-CONTAINING FOOD OR DRINK - The present invention relates to improvement of the unpleasant taste characteristic of potassium salts without adversely affecting the salty taste of the potassium salts and provides a method for reducing sodium contents in foods and drinks without reducing salty taste of the foods and drinks and also provides sodium-reduced foods and drinks. The present invention relates to a taste-improving agent for a potassium salt or a potassium salt-containing food or drink, and the agent contains a phthalide as an active ingredient. | 04-12-2012 |
20120183660 | ISOMANNIDE DERIVATIVES AND THEIR USE AS TASTANTS - The present invention provides isomannide derivatives having structural formula (I) as shown below and certain subgenera or species thereof, as flavoring agents or tastants, flavor or taste modifiers, and/or flavor/taste enhancers, particularly, savory (“umami”) flavoring agent or tastant, savory taste modifiers, and/or savory flavor enhancers, for ingestible compositions. The present invention also provides methods of preparing isomannide derivatives having the structural formula (II) shown below and certain subgenera or species thereof. | 07-19-2012 |
20120201944 | AGENTS FOR IMPROVING THE TASTE AND FLAVOR OF CHOCOLATE - An agent for improving the eating quality of chocolate products is disclosed; it comprises as an active ingredient a yeast extract comprising (a) free glutamic acid in an amount of at least 10 wt % (preferably at least 15%) as calculated for sodium glutamate, (b) disodium 5′-inosinate and disodium 5′-guanylate in a total amount of at least 1 wt % (preferably at least 1.5 wt %), and (c) 2-furanmethanol and/or 5-methyl-2-furanmethanol. | 08-09-2012 |
20120207903 | Consumer Wine Additive - The present invention provides a method for a consumer to enhance the quality of an average glass or carafe of wine by placing an additive into the glass or carafe and allowing its ingredients to mix with the wine. The mixture of food grade chemicals and natural sweeteners improves the wine drinking experience in the major physical and sensory aspects that make for an above average wine. These include: a smoky oak flavor, improved sweetness of the fruit, a toasty or roasted coffee aroma and aftertaste, the hint of spices and scents such as leather, tobacco, nutmeg, basil, rosemary, earthiness. Beyond enhancing the taste of the wine, certain hygroscopic constituents of the present invention improve mouth feel of the treated wine and increase the length of the finish of the wine, the length of time the flavors linger on the palate. The method of the present invention allows a wine consumer to improve their sensory experience while drinking the treated wine. All of this is done without changing the basic underlying balance of acidity and fruit of the original wine. The pH is not disturbed with this additive which can be stored in individual plastic or foil pouches or containers intended to be carried in the pocket when dining out. | 08-16-2012 |
20120225180 | SALTINESS-IMPROVING AGENT FOR SALTY FOOD AND DRINK - [Object] To improve saltiness, for example, to reduce feeling of stimulation of saltiness of salty food and drink, without imparting unnecessary taste or aroma to the food and drink. | 09-06-2012 |
20120231141 | BITTERNESS-IMPROVING AGENT FOR BITTER FOOD AND DRINK AND ASTRINGENCY-IMPROVING AGENT FOR ASTRINGENT FOOD AND DRINK - [Object] To improve bitterness or astringency, for example, to reduce stimulative bitterness or astringency of bitter or astringent food and drink, without imparting unnecessary taste or aroma to the food and drink. | 09-13-2012 |
20120269947 | FLAVOR IMPROVING MATERIALS - A method for imparting an aroma and/or flavor to a food product is provided. An aroma and/or flavor imparting composition containing any of (i) decanoic acid, (ii) octanoic acid and (iii) any one or more of acetol, furfural, methyltetrahydrofuranone and 2-acetyl-5-methylfuran, wherein when the amount, in parts by weight, of (i) the decanoic acid is “A”, the amount of (ii) the octanoic acid is “B”, and the total amount of (iii) acetol, furfural, methyltetrahydrofuranone and 2-acetyl-5-methylfuran is “C” and when A+B+C=100, then the addition to the beverage/food product is conducted to give a formulation shown by 0≦A≦60, 0≦B≦100, 0≦C≦100, 3A+B≦180. | 10-25-2012 |
20120308703 | Cinnamamides as savory flavorings - The use is described of a compound of Formula (I) | 12-06-2012 |
20130034646 | 5-ALKENYL-2-OXO-TETRAHYDROFURANE DERIVATIVES AS FLAVORING COMPOUNDS - The present invention relates to the use of a compound of having the following formula: wherein either 1 or 2 of the dotted lines represent a double bond, in order to provide or enhance buttery, creamy, green, fatty and/or milky note to flavors and foods. | 02-07-2013 |
20130115356 | SWEETENER COMPOSITION - A sweetening composition of stevia compound and a compound according to formula (I) | 05-09-2013 |
20130136836 | Taste-Masking Compositions, Sweetener Compositions and Consumable Product Compositions Containing the Same - 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. | 05-30-2013 |
20130330457 | Taste Modifiers - A method of modifying the taste of a consumable, comprising adding to a consumable base at least one compound of the formula I | 12-12-2013 |
20140050835 | Specific Vanillyl Lignans And Use Thereof As Taste Improvers - The invention relates to the use of specific compounds from the structural class of vanillyl lignans or the salts and/or mixtures thereof for modifying or masking unpleasant taste impressions, in particular bitter, astringent, and/or metallic taste impressions. The invention also relates to a corresponding method for masking unpleasant taste impressions, in particular bitter, astringent, and/or metallic taste impressions. The invention further relates to specific preparations containing an effective amount of vanillyl lignans or the salts and/or mixtures thereof to be used in accordance with the invention. | 02-20-2014 |
20140255578 | GRANULES COMPRISING AN ACTIVE SUBSTANCE - The present invention relates to granules comprising an active substance, obtained by spray-drying an emulsion comprising said active substance, solid particles, water and a water-soluble biopolymer having a molecular weight below 100 KDa. The invention further relates to a process for obtaining such granules and to products containing them. | 09-11-2014 |
20140308421 | FLAVOR ENHANCING AGENT AND FLAVORING COMPOSITION - There are provided a flavor enhancing agent which is capable of selectively enhancing the flavor of a flavoring of interest, as well as a flavoring composition and a drink that contain the agent and which are enhanced in flavor. Specifically, a polymerized catechin is used with a flavoring. | 10-16-2014 |
20150017302 | FRUITY FLAVORED COCOA PRODUCTS AND PROCESSES FOR PRODUCING SUCH COCOA PRODUCTS - Cocoa products having a fruity flavor comprising an increased amount of a fruity aroma compounds are disclosed. The cocoa products are produced by a method comprising mixing cocoa nibs, de-shelled cocoa beans, or a combination thereof with an acid and water and roasting the acidified nibs, the acidified de-shelled cocoa beans, or the combination thereof. | 01-15-2015 |
20150086693 | SUBSTANCE MIXTURES - There are proposed substance mixtures comprising
| 03-26-2015 |
20150327567 | PROCESS FOR THE PRODUCTION OF A LIQUID COFFEE CONCENTRATE - The present disclosure relates to a process for the production of a liquid coffee concentrate that has an improved storage stability at ambient temperature. The process comprises separating coffee extract resulting in a high aromatic coffee extract and a low aromatic coffee extract and subjecting the low aromatic coffee extract to a heat treatment and, optionally, a pH rising step. | 11-19-2015 |
20150359241 | AGENT FOR IMPARTING HYDROGENATED OIL FLAVOR | 12-17-2015 |
20160000132 | GLUCOSYLATED STEVIOL GLYCOSIDE COMPOSITION AS A FLAVOR MODIFIER - A taste and flavor profile enhancing composition is described. The composition includes glucosylated steviol glycosides which can enhance the intensity of a taste and/or a flavor in a food or beverage product. | 01-07-2016 |
20160015063 | FLAVOR COMPOSITION CONTAINING HMG GLUCOSIDES - A flavor composition containing at least one HMG glucoside compound that can be used to enhance the taste of edible compositions including sweet goods, such as confectionery goods, and savory goods, such as pet foods. | 01-21-2016 |
20160044944 | GLUCOSYLATED STEVIOL GLYCOSIDE AS A FLAVOR MODIFIER - A taste and flavor profile modifying composition is described. The composition includes a blend of glucosylated steviol glycosides and residual steviol glycosides which can modify the intensity of a taste and/or flavor in a food or beverage product. | 02-18-2016 |
426537000 | Hetero-N-atom | 24 |
20080311266 | Salt Enhancement - A method of enhancing the perceived saltiness of an orally-ingestible composition, comprising the incorporation therein of a compound which is a cooling compound in a proportion that is below the cooling threshold but that provides a salt enhancement. Therefore, less salt is needed to provide, a desirable salty taste to foodstuffs, beverages and the like, and the products, are healthier as a result. | 12-18-2008 |
20090041917 | Compositions and Methods of Producing a Salty Taste in Foods or Beverages - The present invention provides compositions containing bitterness inhibitors that reduce the bitter taste of KCl that is used in foods or beverages as a substitute for sodium chloride. The compositions contain as bitterness inhibitors taurine and 5′-adenosinic acid, and 5′-inosinic acid, and/or 5′-guanylic acid. Furthermore, the present invention provides methods of using these compositions and methods for preparing them. | 02-12-2009 |
20100040753 | FLAVOR MOLECULES - A method of providing a range of flavors to an orally-receivable or ingestible product, the method including adding at least one compound, including salts thereof, of the formula: | 02-18-2010 |
20100310745 | FLAVORING COMPOSITIONS FOR SAVORY APPLICATIONS - A method for conferring, enhancing, improving or modifying savory, roast or caramel notes in a flavoring composition or flavored food, by adding to the composition or food a flavour effective amount of a compound of formula (I), | 12-09-2010 |
20110020516 | JASMINUM SAMBAC-LIKE FRAGRANCE COMPOSITION - The present invention provides a flavor and/or fragrance composition having a natural scent of | 01-27-2011 |
20110020517 | TASTE MODIFYING PRODUCT - The present invention relates to the use of an alkylpyridine of formula (I) wherein R represents a cyclic alkyl or alkenyl group as taste-conferring or enhancing ingredient to impart or reinforce the kokumi or umami taste in flavored compositions or flavored foods. | 01-27-2011 |
20110020518 | TASTE MODIFYING PRODUCT - The present invention relates to the use of alkylpyridines of formula (I) wherein R represents a C | 01-27-2011 |
20110256291 | CYCLIC LIPOPEPTIDES FOR USE AS TASTE MODULATORS - The invention relates to the use of one or more cyclic lipopeptides, such as surfactins A, B, and C and derivatives and mixtures thereof, as a taste modulator and/or sweetness enhancer for comestible compositions containing at least one natural or artificial sweetener. The comestible compositions include food, beverages, medicinal products and cosmetics and contain preferably mono-, di- or oligosaccharides as sweeteners. The invention further relates to said comestible compositions containing a cyclic lipopeptide as taste modulator. | 10-20-2011 |
20120121783 | Pyridine Derivatives With Umami Flavour - A compound (including salts thereof) according to Formula I | 05-17-2012 |
20120196018 | Organic Compounds - An orally-administrable product comprising an ingredient or ingredients that have associated with their use an unacceptable aftertaste, and a cooling compound employed as a taste-masking agent in an amount of 0.5 ppm or less. | 08-02-2012 |
20120213904 | NOVEL PANDAN EXTRACT ARTICLES IN POWDER FORM AND PROCESS FOR THE PRODUCTION THEREOF - The present invention relates to novel pandan extract articles in powder form, wherein the artice comprises high amounts of precursors of 2-acetyl-1-pyrroline, a novel process of preparing such pandan extract articles in powder form and corresponding methods of using said pandan extract articles. | 08-23-2012 |
20120263848 | Organic Compounds - Organic compounds of formula (I), | 10-18-2012 |
20120282386 | LANTHIONINE DERIVATIVES - The present invention provides a variety of compounds having a CaSR agonist activity which possesses a superior kokumi-imparting function, and more particularly provides a kokumi-imparting composition, which contains the foregoing compound, and/or another substance having a CaSR agonist activity, in combination. The present invention also provides a kokumi-imparting composition which includes a lanthionine derivative and/or another substance having a CaSR agonist activity. | 11-08-2012 |
20120301587 | Oxalamide Derivative As Umami Flavouring Agent - The compound of the formula (1) | 11-29-2012 |
20130266708 | COMESTIBLE COMPOSITIONS COMPRISING HIGH POTENCY SAVORY FLAVORANTS, AND PROCESSES FOR PRODUCING THEM - The present invention relates to the use of certain high potency savory (‘umami’) taste modifiers, as savory flavoring agents and/or enhancers of monosodium glutamate, for the preparation of foods, beverages, and other comestible compositions, and to processes for preparing food flavorant compositions for use in the preparation of comestible food and drink. | 10-10-2013 |
20140205729 | FLAVOR COMPOSITION AND EDIBLE COMPOSITIONS CONTAINING SAME - A flavor composition containing at least one dipeptide or tripeptide compound that can be used to enhance the taste of edible compositions including sweet goods, such as confectionery goods, and savory goods, such as pet foods. | 07-24-2014 |
20140295045 | Pyridine Derivatives With Umami Flavour - A compound (including salts thereof) according to Formula I | 10-02-2014 |
20140342073 | PYRIDINE DERIVATES AND THEIR USE AS UMAMI TASTANTS - Compounds of the formula (1) and their use as umami tastants: | 11-20-2014 |
20150044346 | USE OF OXAZOLINES AS AROMA/FLAVOUR PRECURSORS - The present invention relates to compounds based on an oxazoline moiety which liberate Strecker aldehydes under mild and controllable conditions. In addition the invention relates to food products comprising such compounds, and uses of such compounds. | 02-12-2015 |
20150050408 | Powder Flavour Composition - A powder flavour composition comprising a compound according to the formula (I) or edible salts thereof, and at least one flavour co-ingredient | 02-19-2015 |
20150064327 | N-Acyl Proline Derivatives as Food Flavouring Compounds - A flavour composition comprising a compound of formula (I) corresponding to the formula | 03-05-2015 |
20150072060 | Organic Compounds - A flavour composition comprising a compound according to the formula (I) or edible salts thereof, | 03-12-2015 |
20150086694 | N-Acyl-Amino Acid Derivatives for Improvement of the Flavour Profile Edible Compositions - The use of a compound according to formula (I) or the edible salts thereof in an edible composition to mask or modulate an undesired taste or off-taste contained in the edible composition | 03-26-2015 |
20150366251 | Food Additives Containing Glutamic Acid and Nucleotides - Food additives are proposed that contain
| 12-24-2015 |