|Application No.||Application Title||Issue Date|
|20140044836||METHODS FOR INCREASING THE PALATABILITY OF FOOD COMPOSITIONS|
The invention provides food compositions and methods for increasing the palatability of food compositions. In one aspect, the methods comprise adding an egg and chicken flavoring to a food composition. Prior to being added to the food composition, the egg and chicken fl...
|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 st...
|20140030380||Manufacturing Method for Food With Enhanced Taste and Method for Enhancing Taste of Food|
The present invention provides a production method of a food, which can effectively enhance a taste without conferring an unpreferable or undesirable flavor, and a method for enhancing a taste of food. The present invention provides a method of producing a food with an ...
|20140030381||GLUCOSYL STEVIA COMPOSITION|
Glucosyl stevia compositions are prepared from steviol glycosides of Stevia rebaudiana Bertoni. The glucosylation was performed by cyclodextrin glucanotransferase using the starch as source of glucose residues. The glucosyl stevia compositions were purified to &g...
|20140017381||POWDERED ACID-LOADED CARRIER MATERIAL|
The present invention provides a acid-loaded starch material comprising a solid carrier material consisting of a solid carrier material being pregelatinised starch selected from the group consisting of pregelatinised, non-granular starch material, pregelatinised granula...
|20140011892||PEARL SUGAR PARTICLE, COMPOSITION, AND PROCESS FOR PREPARING A PEARL SUGAR|
A pearl sugar particle includes granulated sugar and at least one additive, wherein the at least one additive is distributed homogeneously throughout the pearl sugar particle. A composition including a plurality of pearl sugar particles and a process for preparing a pea...
|20140010946||METHOD FOR PRODUCING GRANULAR SOY SAUCE AND GRANULAR SOY SAUCE|
Granular soy sauce is obtained by mixing an edible oil, powdered soy sauce, and at least one porous material selected from the group consisting of pregelatinized rice flour, pregelatinized corn meal, and starch which has been rendered porous by enzyme treatment; and gra...
|20140004244||Taste-Masking Compositions, Sweetener Compositions and Consumable Product Compositions Containing the Same|
The present invention relates to novel compositions X comprising following substances:
|20130345309||MALIC ACID-ENRICHED PLANT EXTRACT|
Malic acid-enriched plant extracts useful as food additives are described....
|20130344222||TASTE IMPROVEMENT AGENT|
The present invention provides a taste improvement agent that can be obtained from extraction residues of coffee by using a simple and easy method and can impart comprehensive taste to a drink or food; a food or drink containing the taste improvement agent; and a method...
Provided is a fermentation process wherein green ripe uncured vanilla beans are incubated with [microbes] bacillus subtilis in isolated form to convert glucovanillin to vanillin while consistently forming a fully developed well-balanced vanilla aroma without off-...
Stevia compositions are prepared from steviol glycosides of Stevia rebaudiana Bertoni. The compositions are able to provide a superior taste profile and can be used as sweetness enhancers, flavor enhancers and sweeteners in foods, beverages, cosmetics and ...
|20130316066||Shelf Stable, Concentrated, Liquid Flavorings And Methods Of Preparing Beverages With The Concentrated Liquid Flavorings|
Concentrated liquid flavorings and methods of preparing flavored beverages using the concentrated liquid flavorings are described herein. The concentrated liquid flavorings are shelf stable for prolonged storage times at ambient temperatures. Shelf stability is provided...
|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...
|20130303633||Food Ingredients From Stevia Rebaudiana|
Various ingredients and compositions are prepared from Stevia rebaudiana Bertoni plant. The compositions can be used as hulking agents, and sweeteners in foods, beverages, cosmetics and pharmaceuticals,...
|20130302861||EXPRESSION CONSTRUCTS AND USES THEREOF IN THE PRODUCTION OF TERPENOIDS IN YEAST|
A method of producing at least one terpene in a yeast cell is disclosed. The method comprises exogenously expressing within the mitochondria of the yeast cell or directing localization thereto a terpene synthase....
|20130296432||BENZOIC ACID-ENRICHED PLANT EXTRACTS AND USE THEREOF|
Disclosed herein are benzoic acid-enriched plant extracts and uses thereof Specifically, benzoic acid-enriched plant extracts free of toxic substances and organic solvents and use thereof are disclosed. More specifically, a benzoic acid-enriched lingonberry extract free...
|20130295260||Liquid Aroma and Flavouring Compositions|
Suggested are liquid flavour substance mixtures, comprising
(a) 10 to 25% by weight oil-soluble aroma emulsions or aroma concentrates,
(b) 15 to 25% by weight inorganic salts,
|20130295224||FOOD PRODUCTS CONTAINING AROMA COMPOUNDS|
The aim of the present invention is to reduce the concentration of aroma compounds in food products, without having negative taste attributes. The present invention provides such food products containing two sections, wherein the two sections are visually the same, and ...
|20130295249||GRANULATED FOOD PRODUCT|
A granulated food product comprising plant material from one or more aromatic plants, a meaty base and an osmotic agent, and a method for preparing a granulated food product comprising milling plant material from one or more aromatic plants together with a meaty base, m...
|20130273209||Bi-Colored Random Collets and Methods for Making Same|
An expandable starch-based component is extruded through a random extruder together with a colored component having a color unlike that of said starch-based component. The starch-based component may include cereal grains such as rice or corn meal or components derived t...
|20130274324||COMPOSITIONS OF FAT-SOLUBLE ACTIVE INGREDIENTS CONTAINING PLANT PROTEIN-SOY POLYSACCHARIDE COMPLEXES|
The present invention relates to compositions comprising a) 0.1 to 70 weight-% based on the composition of one or more fat-soluble active ingredients; b) one or more plant protein(s) chosen from the group of proteins suitable for food application; and c) one or more soy...
|20130274339||NOVEL FUNCTIONAL FOOD PRODUCT AND METHOD THEREOF|
A whole impregnated freeze dried food product for delivering a material of interest comprising;
|20130260013||COMESTIBLE PRODUCTS AND METHODS OF MAKING THE SAME|
Comestible products and methods of making the same are provided. In one aspect, a comestible product includes a composition comprising at least two of a dried protein, a dried vegetable, a dried fruit, a dried broth, a carbohydrate, and a flavoring. In another aspect, a...
|20130243851||EXTRUSION ENCAPSULATION OF ACTIVES AT AN INCREASED LOAD, USING SURFACE ACTIVE PLANT|
A glassy extrusion encapsulation composition and a method of making the composition are provided. The encapsulation composition comprises an encapsulate encapsulated in a glassy matrix comprising 0.5 to 12% by weight, based on the total weight of the glassy matrix, of a...
|20130243914||Anhydrous Mix for a Food Product Coating|
Apparatuses, systems, and methods are disclosed for an anhydrous mix for a food product coating. A method includes providing one or more anhydrous sweeteners. A method includes providing an anhydrous stabilizer. A method includes mixing one or more anhydrous sweeteners ...
|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,...
A powder mix containing soluble pectin which easily dissolves in cold water at about 5° C. is provided. A powder mix including pectin in which the calcium content in pectin has been adjusted to 500 ppm or less is provided. The cold water-solubility of pectin is further...
The present invention relates to pigments based on multicoated flake-form substrates which are distinguished by the fact that at least 8 layers [layers (A)-(H)] are on the substrate, where an SiO2 layer (=layer A) is located directly on the surface of the sub...
Substance mixtures are proposed, comprising
|20130209656||BITTERNESS-MASKING INGREDIENT AND BITTERNESS-MASKING METHOD|
Problem: To provide a bitterness-masking agent and method that masks the bitterness of an edible substance containing a pharmaceutical product, food, or drink, whether a fine powder or a whole fruit, safely, cheaply, simply, with anti-bacterial and anti-degenerative pro...
|20130202741||REDUCED FAT FOOD PRODUCT|
In one embodiment, a reduced fat food product includes a base system and a fat-mimicking system that imparts a characteristic associated with a higher fat content food product. The base system includes one or more ingredients selected from the group consisting of dairy ...
|20130202746||FLAVORING SUBSTANCE-INCLUDED COMPOUNDS|
The present invention concerns flavoring substance-included compounds comprising or consisting of a polymer part and certain included flavoring substances. These flavoring substance-included compounds may be present in the form of mixtures with accompanying substances a...
|20130196050||SALTY TASTE ENHANCER|
Compounds represented by formula (I):
wherein each symbol is as defined in the specification, exhibit a salty taste enhancing activity and are useful as salty taste enhancers for foods and drinks....
|20130183357||OXIDATIVELY CROSS-LINKED PROTEIN-BASED ENCAPSULATES|
The present invention provides a method of producing a protein-based encapsulate, said method comprising: providing an aqueous solution of a protein that is capable of forming disulfide cross-links; submitting said aqueous solution to a protein activation treatment to p...
|20130156922||Food product comprising a base ingredient comprising cereal seeds|
A vegetable-based food product, without saccharose, lactose and egg, includes a base ingredient having gluten-free cereal seeds, polished and/or wholegrain, and/or sprouted seeds and/or sprouted wholegrain seeds, thickeners and flavorings, which give such a food product...
|20130136844||PRODUCT COMPRISING STEVIA|
The present invention relates to products comprising stevia. Products according to the present invention comprise a sweetening agent derived from Stevia rebaudiana that comprises rebaudioside A wherein the product comprises solids from Aspalathus linear...
|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....
|20130136839||Taste-Masking Compositions, Sweetener Compositions and Consumable Product Compositions Containing the Same|
In one embodiment, the present invention relates to a sweetener composition comprising: a sweetener and at least one flavoring. The at least one flavoring is suitable for modifying, masking, reducing and/or suppressing an unpleasant off-taste of the sweetener in a consu...
|20130122141||FLAVOR CONTAINING L-GLUTAMIC ACID AND METHOD THEREOF|
Disclosed herein is a method for producing a flavoring containing L-glutamic acid derived from natural foods by adjusting the content of ammonia remaining in a final fermentation broth after completion of culture to be in the range of 0 to 10 g/L in cultivation of L-glu...