Patent application number | Description | Published |
20100233102 | USE OF 4-HYDROXYDIHYDROCHALCONES AND THEIR SALTS FOR ENHANCING AN IMPRESSION OF SWEETNESS - The invention provides the use of
| 09-16-2010 |
20100292175 | USE OF HYDROXYFLAVAN DERIVATIVES FOR TASTE MODIFICATION - The present invention primarily relates to the use of specific compounds of formula (I) | 11-18-2010 |
20110076239 | REDUCED-SWEETENER PRODUCTS, FLAVORING MIXTURES FOR SAID REDUCED-SWEETENER PRODUCTS AND PROCESS FOR THE PRODUCTION OF PRODUCTS OF THIS TYPE - A flavoring mixture, comprising
| 03-31-2011 |
20110189108 | USE OF 1-(2,4-DIHYDROXY-PHENYL)-3-(3-HYDROXY-4-METHOXY-PHENYL)-PROPAN-1-ON- E - The invention concerns the use of a
| 08-04-2011 |
20110293538 | USE OF RUBUSOSIDE FOR REDUCING OR SUPPRESSING CERTAIN UNPLEASANT TASTE IMPRESSIONS - The invention relates to the use of rubusoside and certain mixtures containing rubusoside, preferably the use of certain rubusoside-containing mixtures, in particular | 12-01-2011 |
20120308703 | Cinnamamides as savory flavorings - The use is described of a compound of Formula (I) | 12-06-2012 |
20130078192 | Use of neoflavonoids for flavor modification - The present invention relates primarily to the use of one or a plurality of neoflavonoids of formula (I) and/or one or a plurality of physiologically acceptable salts of one or a plurality of neoflavonoids of formula (I) for flavor modification, in particular for altering or masking a bitter, astringent and/or metallic flavor impression of a bitter, astringent and/or metallic tasting substance and a corresponding method of flavor modification. The present invention further relates to certain mixtures and certain preparations fit for consumption containing one or a plurality of neoflavonoids of formula (I) and/or one or a plurality of physiologically acceptable salts of one or a plurality of neoflavonoids of formula (I). | 03-28-2013 |
20130084252 | Use of certain neoflavonoids for intensifying and/or producing a sensory impression of sweetness - The present invention primarily relates to the use of one or a plurality of neoflavonoids of formula (I) and/or one or a plurality of physiologically acceptable salts of one or a plurality of neoflavonoids of formula (I) for producing a sensory impression of sweetness (i.e. an impression of sweetness) in an orally consumable preparation or for intensifying the sensory impression of sweetness of an orally consumable preparation comprising at least one further sweet-tasting and/or sweet-smelling substance. The present invention further relates to certain semifinished products and certain orally consumable preparations containing one or a plurality of neoflavonoids of formula (I) and/or one or a plurality of physiologically acceptable salts of one or a plurality of neoflavonoids of formula (I). Finally the invention also relates to a method of producing an orally consumable preparation and a method of producing and/or intensifying a sensory impression of sweetness in/of an orally consumable preparation. | 04-04-2013 |
20140287122 | USE OF RUBUSOSIDE FOR REDUCING OR SUPPRESSING CERTAIN UNPLEASANT TASTE IMPRESSIONS - The invention relates to the use of rubusoside and certain mixtures containing rubusoside, preferably the use of certain rubusoside-containing mixtures, in particular | 09-25-2014 |