Did You Know...
...that power steering was invented by independent inventor Francis W. Davis? As chief engineer in the 1920s of the truck division of the Pierce Arrow Motor Car Company, he saw how hard it was to steer heavy vehicles. So that he would be able to keep the profits from his future invention, Davis left his job, rented a small engineering shop in Waltham, Mass., and developed a hydraulic power steering system that led to power steering.
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| Number | Title | Issue Date |
| 8137724 | Process for preparations having an aroma and taste of grilling, char-grilling, charcoal broiled grilling and woodfired grilling A system and method for preparation of meat flavorants, and flavorants, having increased flavor and aromatic intensity and which more closely resemble the natural flavor and aroma of cooked meat. Preheated edible, food grade oils and fats are exposed to temperatures... | 03/20/2012 |
| 8088426 | Kokumi flavour compounds and use The invention relates to compounds of formula (I) that provide a kokumi flavor to consumables and flavor compositions, and to consumables and flavor compositions comprising such compounds. Enzymatic methods to prepare the compounds are provided. ... | 01/03/2012 |
| 7989013 | Furyl thioalkanals useful in the flavor industry The invention relates to new derivatives of 2-methyl-3-furanthiol which are useful as flavoring ingredients to confer meaty, juicy taste to a large variety of edible consumer products, chewing gums and oral care products, without imparting thereto undesirable off-no... | 08/02/2011 |
| 7799362 | Flavour-enhanced food composition Canola protein isolates are used to provide an enhancement of flavouring in food compositions. Such isolates may also replace functional components in such food compositions. ... | 09/21/2010 |
| 7390521 | Compositions with a chicken flavour, use and production thereof The present invention provides with a method for producing compositions with a chicken flavour. The compositions of the invention can be obtained by applying the following method: (a) preparing a mixture comprising at least one reducing carbohydrate and at least one... | 06/24/2008 |
| 7364765 | Process for defatting coconut meat During the defatting of coconut gratings from freshly harvested coconuts, the gratings are cooled to temperatures at which crystallization, i.e., solidification of the fat components occurs, before the coconut gratings are pressed. However, this temperature must not... | 04/29/2008 |
| 7338681 | Process to prepare a premium formulated fried egg The present invention relates to the formulation and process for preparation of a fried egg product which may be frozen for future heating within a microwave or other oven for consumption by an individual. Various ingredients are added and mixed to each of the liqui... | 03/04/2008 |
| 7288279 | Formulated fried egg product The present invention relates to the formulation and process for preparation of a fried egg product which may be frozen for future heating within a microwave or other oven for consumption by an individual. Various ingredients are added and mixed to each of the liqui... | 10/30/2007 |
| 7267834 | Method for reducing acrylamide formation in thermally processed foods In fabricated, thermally processed snack foods, the addition of one of a select group of amino acids to the recipe for the food inhibits the formation of acrylamide during the thermal processing. The amino acid can come from the group of cysteine, lysine, glycine, h... | 09/11/2007 |
| 7252848 | Flavored oil-in-water emulsions for food applications The invention concerns an acidic butter oil-in-water emulsion of a lipophilic substance capable of imparting, improving or modifying the flavor properties of a composition to which it is added. These emulsions are particularly stable due to the presence of a combina... | 08/07/2007 |
| 7250455 | Physical methods of dispersing characteristic use particles and compositions thereof The present invention provides compositions that are capable of being dispersed in a target medium. The compositions include characteristic use particles entrapped within a physical entrapment phase, wherein the physical entrapment phase is dispersible in the target... | 07/31/2007 |
| 7241469 | Formulation and process to prepare a pre-formed filing unit The present process relates to a formulation for a food product and preparation of a pre-formed filling unit for the provision of a consumable food product containing eggs, which may be refrigerated and/or frozen for future heating within a microwave oven for consum... | 07/10/2007 |
| 7229657 | 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. ... | 06/12/2007 |
| 7214400 | Flavor enhancing oils Disclosed are flavor enhancing oils comprising at least one edible liquid oil and at least one water soluble flavor enhancer. The water soluble flavor enhancer is uniformly dispersed throughout the edible liquid oil. Delivery of water soluble flavor enhancers via a ... | 05/08/2007 |
| 7211285 | Composition for retaining and developing the flavor of a food or drink In the present application are disclosed a method for enhancing or improving the flavor of foods or drinks in general with the use of a non-volatile thiazolidine compound alone or a non-volatile flavor compound and/or a reaction flavor concurrently with the non-vola... | 05/01/2007 |
| 7189769 | Physical methods of dispersing characteristic use particles and compositions thereof The present invention provides compositions that are capable of being dispersed in a target medium. The compositions include characteristic use particles entrapped within a physical entrapment phase, wherein the physical entrapment phase is dispersible in the target... | 03/13/2007 |
| 7179581 | Resist composition and patterning process Resist compositions comprising nitrogen heterocyclic compounds having a pyrrole or nitrogen-bearing 5-membered ring structure and a polar functional group have an excellent resolution and an excellent focus margin and are useful in microfabrication using electron be... | 02/20/2007 |
| 7108884 | Process for producing cysteinylglycine-enriched food material and process for producing flavor-enhancing agent Disclosed in this application are a method for producing a food material containing cysteinylglycine at a high content, which comprises the step of (a) maintaining a starting food material containing glutathione in a ratio of 1% by weight or more based on the solid ... | 09/19/2006 |
| 7060315 | Aroma-containing components The aroma-improving agent is present with the aroma-containing component, such as chocolate, cocoa, tea or coffee, in an amount effective to chemically interact with aroma compounds to form an improved aroma-containing component which (a) enhance a significant porti... | 06/13/2006 |
| 7056545 | Stabilization of aroma-providing components A process for stabilizing an aroma-providing component such as coffee aroma against loss or degradation of desirable flavor or sensory characteristics of its aroma during storage. The aroma-providing component is associated with a stabilizing agent in an amount effe... | 06/06/2006 |
| 7049122 | Mutant-type lipases and applications thereof The present invention provides mutant-type lipases which demonstrate superior lipolytic and esterific activities. The mutant-type lipases are characterized by an amino acid alteration at the residue immediately followed either the serine residue or the histidine res... | 05/23/2006 |
| 7011860 | Flavor precursor composition and method for releasing the flavor component Herein is disclosed a flavor precursor composition comprising as an active ingredient a flavor precursor compound (flavor precursor compound A) in which a volatile flavor compound having a mercapto group in the molecule and a non-volatile compound having a mercapto ... | 03/14/2006 |
| 6855360 | Sweetness improving agent and foods containing the same Sweetness improving agents capable of improving sweetness characteristics, in particular, aftertaste characteristics. More particularly, the sweetness improving agents contain as the active ingredient a yeast extract, in particular, one containing sodium 5′-inosin... | 02/15/2005 |
| 6852350 | Flavor precursors The invention relates to flavor precursors represented by the formula R1—S—CO—O—R2 wherein R1 is a specified heterocyclic radical, and the oxygen atom of the R2—O— moiety is attached to a primary carbon atom of... | 02/08/2005 |
| 6849289 | Effervescent caramel product An effervescent caramel product having an aerated texture and producing effervescence in contact with saliva in mouth comprising a caramel having a water activity of from about 0.2 to 0.5 blended with a mixture of a water-soluble organic acid and a carbonate or bica... | 02/01/2005 |
| 6824805 | Furfuryl propyl disulfide as a flavoring agent and methods for preparing and using same This invention pertains to a method for flavoring an ingestible composition with a flavoring agent, furfuryl propyl disulfide, in organoleptically purified form, unaccompanied by substances of natural origin present in cooked beef and onions. The flavoring agent may... | 11/30/2004 |
| 6767571 | Flavoring agent from filamentous fungus Flavoring materials may be produced from filamentous fungi by contacting them with water at a temperature sufficient to reduce their nucleic acid content and concentrating or separating solids from the resulting aqueous solution. The materials may be further subject... | 07/27/2004 |
| 6759068 | Onion and garlic biohydrolysates and their use as natural flavorings The invention relates to a method for preparing an onion/garlic biohydrolysate-based flavoring base that includes mixing water with onion, garlic, or onion and garlic, hydrolyzing the mixture with one or more technical enzymes, and thermally treating the hydrolysate... | 07/06/2004 |
| 6692788 | Compositions for improving the organoleptic qualities of cooked foodstuffs Compositions for generating a cooked flavor in a foodstuff, comprising specified flavor precursors that react on heating to generate the flavor and maintain a reactive association after inclusion in the foodstuff. The compositions may include combination ... | 02/17/2004 |
| 6669972 | Process for the production of a mushroom flavoring The present invention relates to a process for the production of a natural mushroom extract by addition of an enzyme composition to a mushroom preparation.... | 12/30/2003 |
| 6664092 | Polypeptides having dipeptidyl aminopeptidase activity and nucleic acids encoding same The present invention relates to isolated polypeptides having dipeptidyl aminopeptidase activity and isolated nucleic acid sequences encoding the polypeptides. The invention also relates to nucleic acid constructs, vectors, and host cells comprising the n... | 12/16/2003 |
| 6660319 | Flavors for pet food and method of manufacture A method of producing pet food flavors comprising combining at elevated temperature at least one sulfur containing compound and at least one carbohydrate, with preferably, at least one nitrogen containing compound to form a reaction product and combining ... | 12/09/2003 |
| 6635303 | Powdered milk solids for providing a developed milk flavor to chocolate, the method of preparation and chocolate prepared with the same Powdered milk solids are disclosed having a free fatty acid profile that provides for a developed milk character when used to prepare milk chocolate. Methods of preparing the powdered milk solid and preparing milk chocolate with the powdered milk solids a... | 10/21/2003 |
| 6607771 | Process for the preparation of granules for the controlled release of volatile compounds A process for shaping into a granular form a delivery system for the controlled release of flavor or fragrance compounds. This process includes the steps of preparing a mixture of a continuous phase carrier containing a volatile flavor or fragrance compou... | 08/19/2003 |
| 6602531 | Method for pre-processing of dried food Disclosed is a pre-drying manufacturing process and related equipment for application to food products that are to be dried that calls for a non-re-hydration or soaking treatment of the food prior to drying using a unique activated smoke liquid solution d... | 08/05/2003 |
| 6582682 | Oral care compositions comprising stabilized chlorine dioxide Oral care compositions comprising chlorine dioxide and excipients, including flavoring agents and ethoxylated hydrogenated castor oil having ethoxylation numbers from about 35 to about 60. The flavoring agents become bound to the hydrophobic end of the et... | 06/24/2003 |
| 6579553 | Flavoring materials from filamentous fungi Flavoring materials may be produced from filamentous fungi by contacting them with water at a temperature sufficient to reduce their nucleic acid content and concentrating or separating solids from the resulting aqueous solution. The materials may be furt... | 06/17/2003 |
| 6569476 | Production of hydrolysate seasoning A process for producing a hydrolysate seasoning by hydrolyzing a protein containing material with enzymes that have proteolytic activity and fiber hydrolyzing activity. The hydrolysate may be used as a liquid sauce, a paste, or as a dried powder. The hydr... | 05/27/2003 |
| 6562391 | Aroma product comprising flavoring compounds The invention relates to an aroma product containing flavoring compounds and a process for preparing the aroma product. The aroma product is prepared by dissolving amino acids, peptides or hydrolyzed proteins and reducing sugars in water or by dissolving ... | 05/13/2003 |
| 6504048 | Flavorant compositions The invention is related to a flavorant composition containing 1'-acetoxychavicol acetate and 1'-acetoxyeugenol acetate derivatives thereof as well as a flavorant acceptable carrier. The flavorant composition may be used for flavoring foods, beverages or ... | 01/07/2003 |
