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| Application No. | Application Title | Issue Date |
| 20120107477 | THERMALLY STABLE HIGH IMPACT FLAVORING PARTICLES The present invention relates to inclusion products containing or consisting of one or a plurality of flavoring materials and a maltodextrin fraction. Moreover, a production process for said inclusion products is provided according to the invention. The invention furthe... | 05/03/2012 |
| 20120052178 | Carbonothioates As Flavours and Fragrances Provided are new O-alkyl S-hydroxyalkyl carbonothioates and O-alkyl S-alkoxyalkyl carbonothioates, their manufacture and their use as flavour and fragrance. Also provided are flavour and fragrance compositions comprising said substance, or a mixture thereof.... | 03/01/2012 |
| 20120052177 | FLAVORING MATERIAL An aroma or flavor-imparting composition containing methional, dienals and thiazoles in proportions satisfying 0≦A≦100, 0≦B≦100, 0≦C≦60 and A+B+C=100 wherein A shows parts by weight of methional, B shows parts by weight of dienals and C shows parts by weight... | 03/01/2012 |
| 20110318464 | SWEETNESS ENHANCERS, SWEETNESS ENHANCED SWEETENER COMPOSITIONS, METHODS FOR THEIR FORMULATION, AND USES The present invention relates generally to sweetness enhancers capable of enhancing the sweet taste of sweetener compositions and the sweetener compositions produced therefrom. In particular, the present invention relates to sweetener compositions comprising sulfamates ... | 12/29/2011 |
| 20110311680 | SOFT DRINK, GRAPE SKIN EXTRACT, AND METHODS OF PREPARATION OF SAME The disclosed are a soft drink having both an excellent fruity aroma and a fruity afteraroma once swallowed, and a method for manufacturing the same. The further disclosed are a grape skin extract, rich in precursors of 3-mercaptohexan-1-ol having good aroma, for use in... | 12/22/2011 |
| 20110287155 | METHOD FOR PRODUCING FLAVOR MATERIAL The present invention provides a method of producing a composition which is useful for flavoring food or drinks. The method includes utilizing a heating reaction of methionine and a sugar, which results in methional being present in the composition at a higher concentra... | 11/24/2011 |
| 20110274808 | METHODS FOR INCREASING THE PALATABILITY OF COMPANION ANIMAL FOOD COMPOSITIONS The invention encompasses methods for increasing the palatability companion animal food compositions, which includes adding an effective amount of lipoic acid or a salt thereof to the companion animal food composition.... | 11/10/2011 |
| 20110256071 | THIOL-CONTAINING FRAGRANCE AND FLAVOR MATERIALS 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 alky... | 10/20/2011 |
| 20110171358 | Flavor composition or fragrance composition The present invention relates to a flavor composition or fragrance composition which can satisfy diversified requirements for flavored products, as well as to a flavor-improving agent which can improve the quality and release of aroma of a beverage or food. More particu... | 07/14/2011 |
| 20110104351 | Natural Flavour Enhancers and Methods for Making Same The present invention pertains to the use of certain flavour enhancing compounds obtainable from an Allium species. In one embodiment, seeds from chives, leeks, ramson and other onions are used for conveying strong kokumi flavour enhancing effects on food product... | 05/05/2011 |
| 20110070329 | 1-tert-Butylcyclohexanecarboxamide and uses thereof as cooling compounds Described is a new cooling agent represented by Formula I and compositions with known coolers having cooling properties and the application of Formula I in foodstuffs and chewing gum:
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| 20110052775 | Use of Thiazoline Compounds in Flavor Applications The invention is directed to a method for improving, enhancing or modifying the foodstuff through the addition of an effective amount of the following compound wherein R and R1 may be selected from hydrogen o... | 03/03/2011 |
| 20100303988 | THIOLS AS FLAVORING INGREDIENT The present invention relates to the use of 3-mercaptoheptyl carboxylate in the form of any one of its stereoisomers or in the form of a mixture thereof. The compounds of the invention are valuable flavoring ingredients capable of imparting fruity, citrus and/or teas af... | 12/02/2010 |
| 20100303967 | Pet Food Having Improved Animal Preference A pet food in the form of a coated kibble wherein the coated kibble has an improved animal preference. The coated kibble can be made of a core and a coating. The pet food can have an animal preference enhancing amount of the analytes 2-Piperidione, 2,3 pentanedione, 2-e... | 12/02/2010 |
| 20100197813 | Heterocyclic Compounds as Sweetener Enhancers The present invention is directed to the use of a compound of Formula I and physiologically acceptable salts thereof wherein G1, G2, G3, R1, R2, R7<... | 08/05/2010 |
| 20100143563 | FLAVOURING A FOODSTUFF BY INCORPORATING AN EFFECTIVE AMOUNT OF AT LEAST ONE COMPOUND OF THE FORMULA R1-S-R2 IN WHICH R1 AND R2 REPRESENT A SPECIFIC ATOM OR GROUP A process for flavouring foodstuffs includes incorporating therein a flavoring effective amount of at least one compound represented by R1-S-R2 wherein R1 and R2 represent (a) a hydrogen atom and a 1-(1-methoxycarbonyl)ethyl group or represent (b) a hydrogen atom and a ... | 06/10/2010 |
| 20100143562 | PERFUME COMPOSITION There is provided a flavor composition that can impart and augment the natural, fresh and milk-rich feeling of dairy products to a necessary and sufficient level, which is a flavor composition for milk, dairy products, foods or beverages containing milk and dairy produc... | 06/10/2010 |
| 20100143283 | DETERIORATION SMELL INHIBITOR AND ANTIMICROBIAL The object of the present invention is to provide a deterioration smell inhibitor capable of effectively inhibiting deterioration smell generating form various products such as foods and cosmetics. The present invention relates to a deterio... | 06/10/2010 |
| 20100136197 | Kokumi- imparting agent The present invention encompasses a method for screening for a kokumi-imparting substance by using the calcium receptor activity as an index, a composition containing a kokumi-imparting substance obtained by the screening method, a method for producing food or drink imp... | 06/03/2010 |
| 20100119680 | FLAVOURING COMPOSITION A flavouring composition for a minced-fish product comprises from 0.1 to 30 wt % of dimethyl sulphide, based on the total weight of the flavouring composition, and a cellulose ether derivative, wherein the weight ratio of dimethyl sulphide to cellulose ether derivative ... | 05/13/2010 |
| 20100111880 | NOVEL 1,3-OXATHIANE COMPOUNDS AND THEIR USE IN FLAVOR AND FRAGRANCE COMPOSITIONS The present invention relates to novel 1,3-oxathiane compounds represented by Formula I:
| |
| 20100074850 | Flavour Modulating Derivative of a Carboxylic Acid and a Purine, Pyrimidine, Nucleoside, or Nucleotide The present invention relates to the field of improving the flavour of foodstuffs, beverages, tobacco products, pharmaceutics and oral care products. More particularly, the present invention provides flavour modulating substances selected from the group represented by f... | 03/25/2010 |
| 20100075010 | Flavour Compositions A method of conferring flavour on an edible composition, including the addition to the edible composition of at least one compound selected from S-allyl cysteine and S-1-propenyl cysteine. When used in conjunction with onion flakes, the compound allows the partial repla... | 03/25/2010 |
| 20100055245 | Modifying Flavor Experience Via Aroma Delivery A method for modifying flavor experience via aroma delivery including applying at least one aroma on a comestible's packaging, the aroma causing the consumer to perceive a modified flavor of the comestible upon ingestion of the comestible. The comestible may be a bevera... | 03/04/2010 |
| 20100047426 | METHOD FOR MODULATING THE TASTE OF MATERIAL COMPOSITIONS CONTAINING AT LEAST ONE HIGH INTENSITY SWEETENER (HIS) Process for taste modulation of compositions of matter which comprise at least one High Intensity Sweetener HIS, which comprises adding at least two azo compounds in a total concentration of 0.1 to 30 ppm or 0.1 to 30 mg/l as taste modulators to a composition of matter ... | 02/25/2010 |
| 20100028444 | USE OF WATER-DISPERSIBLE CAROTENOID NANOPARTICLES AS TASTE MODULATORS, TASTE MODULATORS CONTAINING WATER-DISPERSIBLE CAROTENOID NANOPARTICLES, AND, METHOD FOR TASTE MODULATION Use of at least one type of water-dispersible carotenoid nanoparticles as taste modulators in compositions of matter; process for taste modulation of compositions of matter in which at least one type of water-dispersible carotenoid nanoparticles is added to compositions... | 02/04/2010 |
| 20090311403 | Method of Using Organic Compounds 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 precurso... | 12/17/2009 |
| 20090311369 | VANILLA-FLAVORED COMPOSITIONS AND DELIVERY SYSTEMS THEREFOR The present invention relates to compositions and comestibles that are vanilla-flavored but with a contributory mint flavor. More specifically, the compositions of the present invention have a characterizing vanilla flavor in combination with breath-freshening component... | 12/17/2009 |
| 20090297662 | PROCESS FOR PRODUCING SEASONING Provided is a process for producing a seasoning having an excellent roast meat like flavor without unpleasant odor derived from yeast and burnt odor derived from saccharide. The process comprises the steps of mixing a yeast extract containing at least one of cysteine, c... | 12/03/2009 |
| 20090232747 | THIOESTER COMPOUNDS AND THEIR USE IN FRAGRANCE OR FLAVOR APPLICATIONS The present invention relates to thioester compounds and the incorporation and use of the new chemical entities as flavor and fragrance chemicals.... | 09/17/2009 |
| 20090185985 | LARGE-PARTICLE CYCLODEXTRIN INCLUSION COMPLEXES AND METHODS OF PREPARING SAME The present invention provides a cyclodextrin inclusion complex comprising a guest encapsulated by cyclodextrin, the complex being greater than about 400 microns in size and methods of making the same. The present invention also provides a method of imparting flavor to ... | 07/23/2009 |
| 20090162495 | Derivatives of Di-Carbonyl Aromachemicals An improved method for imparting a flavor to a product, the method comprising adding to the product an organoleptically effective amount of a dicarbonyl or a mixture thereof, the improvement comprising substituting for the dicarbonyl, an organoleptically acceptable deri... | 06/25/2009 |
| 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 |
| 20090110796 | AROMATIC NEOMENTHYLAMIDES AS FLAVORING SUBSTANCES The present invention relates to the use of a compound or a mixture consisting of two or more compounds or containing one or more compounds selected from the group consisting of compounds of Formulae (I) and (ent-I) | 04/30/2009 |
| 20090104315 | METHODS FOR ENHANCING THE PALATABILITY OF COMPOSITIONS FOR CONSUMPTION BY ANIMALS Methods for enhancing the palatability of compositions for consumption by an animal by adding a palatability enhancing amount of at least one methionine compound and optional inactive yeast to the compositions. The methionine compound, and optional yeast, is added to th... | 04/23/2009 |
| 20090029023 | Sulfur Compounds for Enhancing Coffee Aroma and Resultant Products Containing Same Methods and uses of one or more straight chain C4-C5 mercapto-alkanones in an amount sufficient to increase the organoleptic properties of a coffee flavor provided in a food or beverage. The compounds may be used to replace or reinforce flavors or ... | 01/29/2009 |
| 20080317923 | AROMA COMPOSITION FOR REDUCING OR SUPPRESSING AN UNDESIRED BITTER, ASTRINGENT IMPRESSION The invention relates to an aroma composition for reducing or suppressing a bitter, astringent impression in the oral cavity, comprising
| 12/25/2008 |
| 20080299276 | Split-Stream Processing Methods and Systems for Multi-Phase Food Products Methods and systems are disclosed for producing a multi-phase food product by processing different phases of the food product in separate streams using different processing conditions for each stream. The separate streams are combined to produce the multi-phase food pro... | 12/04/2008 |
| 20080260669 | Aromachemicals A compound of formula (I): wherein R1 and R2 represent, independently, linear or branched C1-4 alkyl, n=0 to 4 and m=0 to 3. Mixtures of these compounds, methods for their pre... | 10/23/2008 |
| 20080249109 | PYRAZINOYLGUANIDINE COMPOUNDS FOR USE AS TASTE MODULATORS The present invention relates to blocking salt taste using compounds of Formula I as defined herein.... | 10/09/2008 |
