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 |
| 8003150 | Flavonoid sugar addition products, method for manufacture and use thereof The present invention relates to flavonoid sugar addition products and a method for making the same. It also relates to the use of these addition products for modifying the taste of food products. ... | 08/23/2011 |
| 7897190 | Flavour modulating substances The present invention in a first aspect relates to novel flavour modulating substances according to formula (I) and/or edible salts thereof: R< SUP> 1< /SUP> —CR< SUP> 2< /SUP> (OR< SUP> 3< /SUP>) —CO—NR< SUP> 4< /S... | 03/01/2011 |
| 7371396 | Dermatological and cosmetic compositions The present invention relates to a dermatological and/or cosmetic composition comprising a furfuryl derivative of formula (I), and its use in the treatment of dermatological disorders especially when caused by free radicals. ... | 05/13/2008 |
| 7256170 | Spiro compounds as perfuming ingredients The present invention relates to the perfumery industry. It concerns more particularly an alcohol, ester, ether or ketone derivative having a spiro-type skeleton, the latter being substituted by short alkyl groups. The invention also relates to the use of the invent... | 08/14/2007 |
| 7252849 | Perfume composition and process for producing the same The invention relates to a flavoring composition having a better milk-like flavor and a process for producing the composition. The composition comprises a 5-alkenoic acid and/or a 6-alkenoic acid both represented by general formula (1) and a lower aliphatic aldehyde... | 08/07/2007 |
| 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 |
| 7226625 | Identification of compositions, compositions, and methods of treatment of obesity and overweight conditions A method for the identification of a composition useful in the treatment of an overweight or obese person to reduce the person's body mass index is provided which comprises obtaining an extract of an ethnobotanical plant, and evaluating the activity of the extract i... | 06/05/2007 |
| 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 |
| 7211554 | Aqueous tile and grout cleaner and method of use A aqueous composition and method of use for cleaning tile and grout and the like, the composition is particularly suited to cleaning newly laid tile and the films that typically cover it. The composition is a basic solution of glucose and distilled water with option... | 05/01/2007 |
| 7211693 | Preparation of lactic acid derivatives and their use The present invention relates to preparing lactic acid derivatives that are useful as odorants and monomers for polymer synthesis. ... | 05/01/2007 |
| 7176176 | 2-methyl-4-phenyl-1,3-dioxolane The sensory properties of the diastereomeric enantiomer pairs and of the pure enantiomers of the compound 2-methyl-4-phenyl-1,3-dioxolane are described. The cis compounds (2R,4S)-2-methyl-4-phenyl-1,3-dioxolane and (2S,4R)-2-methyl-4-phenyl-1,3-dioxolane are the mos... | 02/13/2007 |
| 7175872 | Pyridinium-Betain compounds for use as taste modulators Pyridinium-Betain compounds of the general formula (A): wherein R1 is H or a primary amino acids that is attached to the structure, X is OH or its ionized form O−, | 02/13/2007 |
| 7097872 | Fruit, berry, cranberry and hedonically-stable citrus flavored compositions and process for preparing 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 ... | 08/29/2006 |
| 6838106 | Warming composition for food and drink or for oral care preparation This invention relates to a warming composition for food and drink or for oral care preparations which produces an excellent and long-lasting warming effect and causes no or little irritation to mucous membranes, a flavor composition for food and drink or for oral c... | 01/04/2005 |
| 6780443 | Sensate composition imparting initial sensation upon contact The present invention is directed to a sensate composition including at least one cooling sensate, warming sensate and tingling sensate. The tingling sensate is at least one of Jambu Oleoresin and Spilanthol. The present invention is further directed to a method of ... | 08/24/2004 |
| 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 |
| 6627233 | Chewing gum containing physiological cooling agents A method for producing a chewing gum, as well as the chewing gum so produced, incorporates a physiological cooling agent, such as acyclic carboxamide, or combinations of physiological cooling agents. In another embodiment a combination of physiological co... | 09/30/2003 |
| 6602535 | Mixtures of optical isomers of styralyl alcohol and organoleptic uses thereof Described are novel mixtures of optical isomers of (i) styralyl alcohol (-phenylethyl alcohol) or (ii) styralyl acetate (a-phenylethyl acetate), fermentation processes for preparing same and organoleptic uses for same as aroma or food flavor ingred... | 08/05/2003 |
| 6592924 | Game-type flavoring agent A flavoring agent for enhancing or imparting game-type flavor in food products, including a combination of an alkylphenol and cyclohexanecarboxylic acid or an alkyl-substituted derivative thereof, and methods for preparing such of flavoring compositions a... | 07/15/2003 |
| 6586025 | Use of keto acids to enhance the flavor of cheese products Process for enhancing the flavour of a cheese or of a cheese-flavoured food product whose preparation comprises a maturation step in the presence of lactic acid bacteria, characterized in that a preparation additive comprising at least one keto acid chose... | 07/01/2003 |
| 6511686 | 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 (-phenylethyl alcohol) or (ii) styralyl acetate (-phenylethyl acetate), fermentation processes for preparing same and organoleptic uses for same as aroma or food flavor ... | 01/28/2003 |
| 6391365 | Use of 3,6-dimethyl-2(3H)-benzofuranone as flavor material and new process for its preparation 3,6-Dimethyl-2(3H)-benzofuranone is a new, valuable flavor material. A process for its industrial-scale preparation was developed.... | 05/21/2002 |
| 6242029 | Food and beverage additive composition produced from saccharum officinarum leaves Described is a tastand-containing product produced from Saccharum officinarum leaves (sugarcane leaves) by means of carrying out one or more physical separation unit operations on a plurality of such leaves, macerates thereof or mixtures of leaves and mac... | 06/05/2001 |
| 6110520 | Process for preparing GAMM-hexalactone, products produced therefrom dan organoleptic uses of said products A process for producing high yields of γ-hexalactone and 2-pentanone from the corresponding hexanoic acid starting material is carried out with high amounts of oxygen and sugar in the presence of a mold microorganism. Fragrance compositions and foodstuff... | 08/29/2000 |
| 6083549 | Taste-improving agent and a food having improved taste The bitterness, astringency and persistent sweetness possessed commonly by intense sweeteners may be reduced to afford a lightly sweet aftertaste, by the addition of an amino acid derivative such as N-(1-methyl-4-oxo-2-imidazolin-2-yl)alanine or analogues... | 07/04/2000 |
| 6074683 | Process for the preparation of a savory flavor A process for preparing a savory flavor, the process comprising reacting a compound of general formula X with hydrogen sulphide and/or cystein, wherein ##STR1## in which R1 represents an alkyl group having 1 or 2 carbon atoms or hydro... | 06/13/2000 |
| 6045849 | Protein food A proanthocyanidin, such as an extract of grape seeds or skin, is added to a protein food, so that the flavor of the protein food is improved.... | 04/04/2000 |
| 6025005 | Aromatic and/or flavor substances There is described the utilization of thiocarbonic acid or carbothioic acid of the general formula ##STR1## R=Methyl, Ethyl, Propyl, Phenyl as an aroma and/or flavor substance. Further, aroma and/or flavor substance compositions are described, which ... | 02/15/2000 |
| 5932267 | Seasoning material Compounds of the formula (1) ##STR1## wherein X and Y are each N or NH, Z is O or OH, (1) when X=N and Y=NH, Z=O, and *1 and *3 are double bonds, (2) when X=NH and Y=N, Z=O, and *2 and *3 are double bonds, (3) when X=N and Y=N, Z=OH, and *2 and *4 ar... | 08/03/1999 |
| 5853784 | Stabilisation of flavors Volatile flavour molecules having a particular cyclic enolone structure are stabilised by complexation with alkaline earth metal ions. These complexes are stable until exposed to certain conditions of temperature and/or moisture.... | 12/29/1998 |
| 5783244 | Flavoring composition containing gamma-jasmolacton The invention relates to flavoring compositions characterized by an effective amount of gamma-jasmolactone having the formula ##STR1## as well as the use of these flavorings or gamma-jasmolactone per se for imparting, enhancing or improving the flavo... | 07/21/1998 |
| 5780090 | Flavored products and a process for their preparation Tripeptides containing a hydrophobic amino acid residue and at least one acidic amino acid residue, together with amino acid derivatives having a structure of the N-lactoyl-X type, where X represents an amino acid residue, are very useful flavoring ingred... | 07/14/1998 |
| 5756136 | Controlled release encapsulation compositions Encapsulation of a flavor or active agent in a matrix of whey protein yields an encapsulation composition which results in the controlled release of the flavor or active agent and which may be incorporated in a yeast-leavened dough without causing a delet... | 05/26/1998 |
| 5688546 | Seasoning material A seasoning composition containing food and an amino acid derivative that imparts a "thick, sour taste" to the food.... | 11/18/1997 |
| 5676993 | Process of producing cacao flavor by roasting combination of amino acids and reducing sugars The present invention is directed to a means of enhancing the cocoa flavor to a fat matrix by adding thereto about 0.3 g to about 4.0 g phenylalanine, 0.75 g to about 2.0 g leucine, and about 0.5 g to about 3.0 g reducing sugar and optionally about 0.05 g... | 10/14/1997 |
| 5631038 | Specific eatable taste modifiers Ingestible compounds which are substantially tasteless and which have been found to be effective reducers or eliminators of undesirable tastes for eatables.... | 05/20/1997 |
| 5580545 | Taste modifier and a method of modifying taste Taste modifier comprising a flavone derivative as an active ingredient of the general formula (I): ##STR1## wherein R1, R3, R4, R6 and R8 are independently a methoxy group or an hydrogen atom, R | 12/03/1996 |
| 5545424 | 4-(1-menthoxymethyl)-2-phenyl-1,3-dioxolane or its derivatives and flavor composition containing the same 4-(1-menthoxymethyl)-2-phenyl-1,3-dioxolane or a derivative thereof represented by formula (I): ##STR1## wherein R1 represents a hydrogen atom, a hydroxy group or a lower alkoxy group; R2 and R3, which may be the same... | 08/13/1996 |
| 5416069 | Napthofuran derivatives useful in odorant and flavorant compositions and process for their production Novel naphthofuran derivatives of the formula ##STR1## wherein R represents hydrogen, methyl or ethyl. The compounds of formula I are valuable (amber) odorants and also flavorants. Odorant and flavorant compositions employing (I) as well as processes... | 05/16/1995 |
| 5372834 | Treating a meaty flavored foodstuff with a combination of a sclareolide and aconitic or gluconic acid Described is the use of one or more of the acids: aconitic acid, gluconic acid and/or succinic acid taken alone or further together with sclareolide in augmenting or enhancing the organoleptic properites of foodstuffs particularly with respect to impartin... | 12/13/1994 |
