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| Number | Title | Issue Date |
| 7989014 | Beverages and foodstuffs resistant to light induced flavour changes, processes for making the same, and compositions for imparting such resistance One aspect of the present invention is concerned with a composition that can suitably be used as an additive in beverages and foodstuffs, which composition: i. contains at least 0.5%, preferably at least 1.0%, by weight of dry matter, of pyrazine derivatives accordi... | 08/02/2011 |
| 7981457 | Taste improving substances The present invention in a first aspect relates to taste improvement of foodstuffs, beverages, pharmaceutics, tobacco products and oral care products, using a substance according to formula (I), or edible salts thereof: formula (I): R1—CR2(OR... | 07/19/2011 |
| 7862844 | Taste improving substances The present invention in a first aspect relates to taste improvement of foodstuffs, beverages, pharmaceutics, tobacco products and oral care products, using extremely small amounts of a substance according to formula (I), or edible salts thereof: R1—CR | 01/04/2011 |
| 7820219 | Toasted flavor additive A novel toasted flavor additive for enhancing the toasted flavor and appearance of food products. In accordance with one embodiment of the present invention, toasted corn flavor additive (“TCF”) is made by the steps of cooking whole corn kernels in a solution of... | 10/26/2010 |
| 7335390 | Composition containing soybean flakes and potato flakes, method for making a food product therefrom, and said food product The invention relates to a composition comprising a mixture of full fat, enzyme active, dehulled soybean flakes and potato flakes, for making a soy protein enriched and soy oil containing mashed potato product having excellent nutritional, taste and texture properti... | 02/26/2008 |
| 7332191 | Compositions containing toasted soybean flakes and potato flakes The invention relates to an improved compositions comprising mixtures of toasted soybean flakes and potato flakes, for making highly soy protein enriched and soy oil containing mashed potato products having excellent nutritional, taste and texture properties. The to... | 02/19/2008 |
| 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 |
| 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 |
| 7078066 | Chewing gum containing physiological cooling agents and method of making 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 cooling agent... | 07/18/2006 |
| 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 |
| 7056546 | Stabilizer-free stabilized coffee aroma A process for stabilizing an aroma-providing component such as coffee aroma against loss or degradation of its flavor or sensory characteristics by associating the aroma-providing component with a stabilizing agent in an amount effective to reduce or prevent the los... | 06/06/2006 |
| 7001926 | Tubulin binding agents and corresponding prodrug constructs A diverse set of tubulin binding agents have been discovered which are structurally characterized, in a general sense, by a semi-rigid molecular framework capable of maintaining aryl-aryl, pseudo pi stacking distances appropriate for molecular recognition of tubulin... | 02/21/2006 |
| 6960362 | Stabilized aroma-providing components and foodstuffs containing same Stabilized aroma-providing components such as chocolate, tea or coffee aromas that are stabilized against loss or degradation of desirable flavor or sensory characteristics of its aroma during storage. The stabilizing agent is present with the aroma-providing compon... | 11/01/2005 |
| 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 |
| 6143768 | Furan derivatives, synthesis method and use as aroma enhancer The invention concerns a compound of formula (I) in which A is a piperidin-1-yl group non-substituted or substituted by one or several groups selected among a C1 -C4 alkyl group and a hydroxy group; R1 and R2, i... | 11/07/2000 |
| 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 |
| 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 |
| 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 |
| 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 |
| 5650403 | 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.... | 07/22/1997 |
| 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 |
| 5512290 | Compositions containing 2-acetyl-1-pyrroline A powder-form composition of 2-acetyl-1-pyrroline incorporated with a support of maltodextrin and/or cyclodextrin. The composition is prepared by hydrolyzing a 2-(1-alkoxyethenyl)-1-pyrroline with an acid to obtain a reaction medium, adding an equimolar a... | 04/30/1996 |
| 5401521 | Preparation of 2-acetyl-1-pyrroline compositions 2-acetyl-1-pyrroline is prepared by hydrolyzing a 2-(1-alkoxyethenyl)-1-pyrroline compound with an acid and then the reaction medium is neutralized with an equimolar amount of a base to obtain a neutralized reaction medium containing the 2-acetyl-1-pyrrol... | 03/28/1995 |
| 5298486 | Use of pyridines as perfuming and flavoring ingredients Pyridines of formula ##STR1## wherein R1 stands for a saturated linear alkyl radical having 6 to 8 carbon atoms, or for a 4-methylhexyl radical, and R2 represents either a hydrogen atom or, when R1 has 6 carbon atoms,... | 03/29/1994 |
| 5262189 | Process for flavoring foods with 2-carbomethoxy-1-pyrroline 2-Carbomethoxy-1-pyrroline is used as a flavoring agent for food products.... | 11/16/1993 |
| 5260091 | Salt taste enhancers Compositions that are effective as salt substitutes and enhancers comprise novel mixtures of sodium chloride and derivatives of amiloride, indanyloxyacetic acid, or anthranilic acid. The present invention provides for a method of enhancing the saltiness o... | 11/09/1993 |
| 5232735 | Ingestibles containing substantially tasteless sweetness inhibitors as bitter taste reducers or substantially tasteless bitter inhibitors as sweet taste reducers Sweetness inhibitors which are substantially tasteless have been found to be bitter taste inhibitors or blockers. Conversely, bitter taste inhibitors which are substantially tasteless have been found to be sweet taste inhibitors or blockers.... | 08/03/1993 |
| 5188851 | Feed composition for fish breeding including mononucleotides A feed composition for fish breeding with an improved preference for fish comprises from 0.03 to 1% by weight of each of 5'-guanylic acid, 5'-cytidylic acid, 5'-uridylic acid and 5'-adenylic acid or 5'-inosinic acid, all of which are hydrolyzates of ribon... | 02/23/1993 |
| 5165943 | Cooling agent/cyclodextrin complex for improved flavor release The present invention is directed to inclusion complexes formed between 3-1-menthoxypropane-1,2-diol and a cyclodextrin selected from the group consisting of alpha-cyclodextrin, beta-cyclodextrin, gamma-cyclodextrin and mixtures thereof. The present inven... | 11/24/1992 |
| 5045336 | Method of modifying sweet taste The sweetness of an ingestible product or oral composition containing a sweetening sugar or sugar alcohol in relatively large quantities can be reduced and thereby the flavor enhanced by incorporation of at least one compound of the general formula (I) ... | 09/03/1991 |
| 5035882 | Combination of formate esters and pepper-like constituents as an orally-consumable chloroform substitute The combination of pepper-like constituents, such as piperine, and volatile formate esters, such as ethyl formate, is useful as a substitute for chloroform in pharmaceutical, oral hygiene and confectionery compositions.... | 07/30/1991 |
| 4997672 | Salt taste enhancer This invention relates to processes and compositions found useful for potentiating the taste of sodium chloride in humans. It has been found that the taste of sodium chloride can be enhanced in the human mouth by combining therewith, or with foods or beve... | 03/05/1991 |
| 4961949 | Method of producing a coiled food product Method for producing a coiled food product by slicing a body of brittle food material to form a curled slice and, if necessary, further coiling said slice to obtain a coiled product. Preferably frozen food materials are sliced and optionally filled.... | 10/09/1990 |
| 4900740 | N,N'-disubstituted guanidines containing a carboxyl or a tetrazolyl moiety N,N'-disubstituted guanidines containing a tetrazolyl or glycine moiety are provided as high potency sweetening agents.... | 02/13/1990 |
| 4849238 | Foodstuffs having improved taste quality A foodstuff having improved taste quality comprising a taste-improving amount of a pepper extract, a piperine-containing fraction of pepper or one or more piperines.... | 07/18/1989 |
| 4842881 | Coating 5'-nucleotide Seasoning composition is produced with a method, which comprises coating fine particles of water-soluble 5'-ribonucleotides having a total water content not exceeding about 14 weight % and a particle diameter not exceeding about 250 μm with an oil/fat an... | 06/27/1989 |
| 4806376 | Process for producing a taste-enriching seasoning from beer yeast A process for producing a taste-enriching seasoning or a food possessing augmented richness in taste, which comprises preparing an extract of beer yeast by first extracting an aqueous suspension of beer yeast cells under conditions where no substantial de... | 02/21/1989 |
| 4806370 | 5'-nucleotide seasoning composition and production thereof Seasoning composition is produced with a method, which comprises coating fine particles of sparingly water-soluble 5'-ribonucleotides having a total water content of 12 to 20 weight % and a particle diameter not exceeding about 150 μm with an oil/fat and... | 02/21/1989 |
