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| Number | Title | Issue Date |
| 8158180 | Process for the preparation of a flavoring concentrate The present invention relates to processes for the preparation of a flavoring concentrate, to a flavoring concentrate which can be prepared by a process according to the invention, to products comprising one or more flavoring concentrates according to the invention,... | 04/17/2012 |
| 8147892 | Kokumi flavour compounds and use The invention relates to gamma-glutamyl and beta-asparagyl peptide 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 co... | 04/03/2012 |
| 8137726 | 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. ... | 03/20/2012 |
| 8137725 | Organoleptically enhanced white chocolate This invention is directed to an enhanced white chocolate to which has been added isovaleric acid in an amount effective to provide enhanced organoleptic attributes compared to a conventional white chocolate. The invention is also directed to the preparation of the ... | 03/20/2012 |
| 8101223 | Flavour modulating substances The present invention in a first aspect relates to flavor modulation in foodstuffs, beverages, orally administered pharmaceuticals, tobacco products and oral care products, using a flavor modulating substance selected from the group of substances represented by form... | 01/24/2012 |
| 8075937 | Alkyldienamides exhibiting taste and sensory effect in flavor compositions Alkyldienamides compounds suitable for use as flavoring agents are disclosed. The compounds are used as flavors since they possess umami characteristics or other desirable organoleptic properties. The disclosed compounds are defined by the structure set forth below:... | 12/13/2011 |
| 8053013 | Flavour modulating substances The present invention in a first aspect relates to novel flavour modulating substances according to formula (I) or formula (II) or edible salts thereof or both: R1—CR2(OR3)—CO—NR4—CHR5R6 (I). ... | 11/08/2011 |
| 8017168 | High-potency sweetener composition with rubisco protein, rubiscolin, rubiscolin derivatives, ace inhibitory peptides, and combinations thereof, and compositions sweetened therewith The present invention relates generally to functional sweetener compositions comprising non-caloric or low-caloric natural and/or synthetic high-potency sweeteners and methods for making and using them. In particular, the present invention relates to different funct... | 09/13/2011 |
| 8007849 | Unsaturated cyclic and acyclic carbamates exhibiting taste and flavor enhancement effect in flavor compositions The present invention relates to novel compounds having sweet, salt or umami taste enhancement qualities. These compounds have the structure: where R1 is H or methyl; R... | 08/30/2011 |
| 7939120 | Method of preventing flavor component from degradation The present invention relates to a deterioration preventive for a flavor component, which is an oil-in-water and/or -polyhydric alcohol type emulsion, comprising an extracted tocopherol, wherein d-δ-tocopherol is contained in an amount of 45% by weight or more of a... | 05/10/2011 |
| 7927643 | Compositions of oxo-terpene derivatives and process for preparing the same Described is to a process for augmenting, enhancing, modifying, or imparting a berry or citrus aroma or taste to a foodstuff or a beverage comprising the step of adding to a foodstuff or a beverage an aroma or taste augmenting, enhancing, modifying, or imparting qua... | 04/19/2011 |
| 7923049 | Compositions of oxo-terpene derivatives and process for preparing the same Described is to a process for augmenting, enhancing, modifying, or imparting a berry or citrus aroma or taste to a foodstuff or a beverage comprising the step of adding to a foodstuff or a beverage an aroma or taste augmenting, enhancing, modifying, or imparting qua... | 04/12/2011 |
| 7892587 | Coffee with enhanced flavor provided by 3,7-dimethylocta-1,6-dien-3-ol A coffee product and process are provided which produce a coffee product having elevated levels of 3,7-dimetylocta-1,6-dien-3-ol. In various forms, the coffee product is dry roast and ground coffee or a dry soluble coffee product such as a powder or granule form. Th... | 02/22/2011 |
| 7867540 | Aroma composition and method An aroma composition comprising a first component selected from the group consisting of 4-hydroxy-2,5-dimethyl-3(2H)furanone, 3-hydroxy-2-methyl-4H-pyran-4-one, 2-ethyl-4-hydroxy-5-methyl-3(2H)furanone, 4-hydroxy-5-methyl-3(2H)furanone, a sulfur-containing analogue ... | 01/11/2011 |
| 7824723 | Grape flavored pome fruit A grape favored pome fruit, such as an apple or pear is provided. The grape flavored pome is created by a process employing the natural food additive methyl anthranilate, to impart a grape flavor to whole apples, pears, and other pome fruits. The grape flavored pome... | 11/02/2010 |
| 7794767 | Flavoring ingredients The present invention relates to a compound of formula wherein R1 is a C2-7 linear alkyl group. This compound can be used as flavoring ingredient, for instance to impart flavor notes of the green tea a... | 09/14/2010 |
| 7794768 | Saturated and unsaturated N-alkamides exhibiting taste and flavor enhancement effect in flavor compositions Saturated and unsaturated compounds having sweet, salt or umami taste enhancement qualities. The compounds have the structure: wherein R1═H or methyl; R2 is ... | 09/14/2010 |
| 7767243 | Combinations of cooling agents for use in confections A method of preparing a liquid flavoring composition includes combining menthol and at least one physiological cooling agent selected from the group consisting of N-substituted p-menthane carboxamides, acyclic carboxamides, menthyl succinate and combinations thereof... | 08/03/2010 |
| 7749551 | Mint composition The present invention relates to a mint composition, which comprises a mint substance and a 1,3,5,8-undecatetraene; and a fragrance-added or flavored product containing the mint composition. The mint composition has enhanced diffusing property and intensity of fragr... | 07/06/2010 |
| 7632531 | Alkyldienamides exhibiting taste and sensory effect in flavor compositions Compounds suitable for use as flavoring agents are disclosed. The compounds are used as flavors since they possess umami characteristics or other desirable organoleptic properties. The disclosed compounds are defined by the structure set forth below: | 12/15/2009 |
| 7615244 | Glycopeptide and peptide having a taste imparting function, and method of imparting the taste to foods Glycopeptides and peptides having the formula: where X represents a hydrogen atom or a sugar chain, provide a taste improving function, particularly a kokumi taste imparting function. Such glycopeptides and peptides may be ... | 11/10/2009 |
| 7541055 | Saturated and unsaturated N-alkamides exhibiting taste and flavor enhancement effect in flavor compositions The present invention is directed to novel compounds and a process for augmenting or imparting a flavor enhancement effect or modifying the perception of one or more of the five basic taste qualities sweet, sour, salt, bitter and umami, to a foodstuff, chewing gum, ... | 06/02/2009 |
| 7534460 | Compositions of oxo-terpene derivatives and process for preparing the same Described is to a process for augmenting, enhancing, modifying or imparting a berry or citrus aroma or taste in or to a foodstuff or aqueous beverage comprising the step of adding to a foodstuff or aqueous beverage an aroma or taste augmenting, enhancing, modifying ... | 05/19/2009 |
| 7442399 | Aroma-producing compositions for foods An improved aroma-producing composition is provided that is shelf-stable and allows controlled release of a desired aroma from the composition, and also food products treated with the aroma-producing composition. The aroma-producing composition is a homogenous one-p... | 10/28/2008 |
| 7435439 | Edible temporary tattoos An ink-based image is releasably printed onto a substrate for transferring to the skin. Flavoring is incorporated with the ink-based image, yielding a selected scent and taste. Unlike generally known candy flavored appliques, the flavored ink tattoo has a long shelf... | 10/14/2008 |
| 7427421 | Saturated and unsaturated N-alkamides exhibiting taste and flavor enhancement effect in flavor compositions Saturated and unsaturated compounds having sweet, salt or umami taste enhancement qualities. The compounds have the structure: where R1═H or methyl; R2 is selected from the group consist... | 09/23/2008 |
| 7378121 | Use of ferulic acid amides as flavor compounds The present invention relates to the use of various ferulic acid amides as pungent compounds and aroma compounds having a heat-generating effect in preparations used in nutrition, oral hygiene or consumed for pleasure. ... | 05/27/2008 |
| 7361376 | Alkyldienamides exhibiting taste and sensory effect in flavor compositions Alkyldienamides compounds suitable for use as flavoring agents are disclosed. The compounds are used as flavors since they possess umami characteristics or other desirable organoleptic properties. The disclosed compounds are defined by the structure set forth below:... | 04/22/2008 |
| 7348035 | Cyclodextrin particle The present invention concerns flavor and/or fragrance containing cyclodextrin particles containing cellulose ether with a particle size in the range of from 50 to 1000 μm, products containing these particles, a process for producing as well use in consumables, pha... | 03/25/2008 |
| 7332468 | 8-tetradecenal as fragrance and flavoring substance The invention relates to the use of (Z)-8-tetradecenal and of a mixture consisting of (Z)-8-tetradecanal and (E)-8-tetradecanal as an odorous or aromatic substance. ... | 02/19/2008 |
| 7329426 | Treatment of vegetable oils or animal fats with sulfur or nitrogen donor compounds for animal food flavorings Oils or fats from plants and/or animals are chemically treated to create flavor/palatability enhancer (FPE) products for use with animal foods, such as dog or cat food. This method involves mixing triglycerides (from the oil or fat) with sulfur and/or nitrogen donor... | 02/12/2008 |
| 7318942 | Heat sterilized milk-added coffee beverage and method of suppressing precipitates in same An economical process for producing a milk-added coffee beverage with an enhanced flavor in a process for producing a milk-added coffee beverage produced through a step of heat sterilization of coffee and milk as the main raw materials. The process includes adding a... | 01/15/2008 |
| 7316826 | Coffee aroma with improved stability Process, in order to impart to foodstuffs an aroma of fresh ground and fresh brewed coffee, wherein the aroma substances necessary for imparting the aroma impression of fresh brewed or fresh ground coffee are produced in separate formulations and recombined for use ... | 01/08/2008 |
| 7297355 | Baked type aromatizing compositions A process for the preparation of aromatizing compositions suitable for the biogeneration of mixtures of compounds that are able to develop or enhance a typical baked type aroma upon heating of bakery products such as bread an the like. These process includes the bio... | 11/20/2007 |
| 7247332 | Mixtures of optical isomers of styralyl alcohol or styralyl acetate, processes for preparing same and organoleptic uses thereof Described are novel mixtures of optical isomers of (i) styralyl alcohol (α-phenylethyl alcohol) or (ii) styralyl acetate (α-phenylethyl acetate), fermentation processes for preparing same and organoleptic uses for same as aroma or food flavor ingredients. ... | 07/24/2007 |
| 7244462 | Amino acid derivative and sweetening agent The present invention provides a novel amino acid derivative, and a salt for thereof. The present invention further provides a sweetening agent and a food or beverage, which contains the novel amino acid derivative of the present invention to increase the sweetness ... | 07/17/2007 |
| 7244461 | Method of preparing liquid smoke The invention relates to a method of preparing a smoke extract, which method comprises the steps of i) preparing a char from wood or cellulose preferably by pyrolysis, ii) extracting one or more fractions of the char with an extraction solvent in its supercritical s... | 07/17/2007 |
| 7235275 | Process for preparing orange oil A process for preparing an orange oil comprising the steps of mixing a raw material oil containing valencene with a high-boiling solvent having a boiling point exceeding 240° C. under normal pressure, to give a mixture, and fractionally distilling the mixture obtai... | 06/26/2007 |
| 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 |
| 7230033 | Pest control compositions and methods for their use Compositions and methods for controlling an arthropod pest population that include an eremophilane sesquiterpene pest control agent (such as, nootkatone or 13-hydroxy-valencene) and a dialkyl-substituted phenol pest control agent (such as, carvacrol) are disclosed. ... | 06/12/2007 |
