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| Number | Title | Issue Date |
| 7919133 | Substituted cyclopropanecarboxylic acid (3-methyl-cyclohexyl)amide as flavoring substance The present invention relates to the use of a compound of formula (I) or a mixture of compounds of formula (I) wherein: R1, R2, and R3 are independently H or an alkyl group havi... | 04/05/2011 |
| 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 |
| 7250536 | Process for the isomerisation of a cyclohexenyl alkyl or alkenyl ketone The present invention relates to a process for the carbon-carbon double bond isomerisation of a 2-alkyl-cyclohex-3-enyl alkyl or alkenyl ketone into a mixture comprising the corresponding 2-alkyl-cyclohex-2-enyl ketones and the corresponding 2-alkylene-cyclohexyl ke... | 07/31/2007 |
| 7250160 | Jasmonic acid and jasmonic acid ester stereoisomers and compositions Described is a bioprocess for the high-yield production of food flavor-acceptable jasmonic acid and methyl jasmonate, as well as a novel jasmonic acid isomer produced thereby and organoleptic uses thereof. The process yields at least 5% of the “cis” isomer defin... | 07/31/2007 |
| 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 |
| 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 |
| 7169746 | Perfume composition The present invention provides a perfume composition for mental control, the composition containing one or more components acknowledged as having a psycho-sedative effect selected from the group consisting of terpinyl butyrate, γ-nonalactone, acetyl isoeugenol, met... | 01/30/2007 |
| 7152385 | In situ molded thermal barriers Methods, systems, and devices for installing barriers in openings of gaps in or between structures such as walls, ceilings, and floors are described herein. At least one barrier molding bag is positioned in the hole or gap, and a flowable firestop material that is p... | 12/26/2006 |
| 7043880 | In situ molded thermal barriers The invention provides methods, systems, and devices for installing thermal barriers in openings or gaps in or between structures such as walls, ceilings, and floors. At least one thermal barrier molding bag is positioned in the hole or gap, and a flowable firestop ... | 05/16/2006 |
| 7033584 | Feeding Thraustochytriales to poultry for increasing omega-3 highly unsaturated fatty acids in eggs A process is provided for growing microflora of the order Thraustochytriales such as Thraustochytrium, Schizochytrium, and mixtures thereof, in fermentation medium containing non-chloride containing sodium salts, in particular sodium sulfate. In a preferred embodime... | 04/25/2006 |
| 7022512 | Schizochytrium and thraustochytrium strains for producing high concentrations of omega-3 highly unsaturated fatty acids Disclosed is a process for growing the microflora Thraustochytrium, Schizochytrium, and mixtures thereof, which includes the growing of the microflora in fermentation medium containing non-chloride containing sodium salts, in particular sodium sulfate. In a p... | 04/04/2006 |
| 7019181 | Method for the preparation of trimethylcyclohexyl-alkan-3-ols containing a high proportion of trans isomers A method is described for the preparation of a trimethylcyclohexyl-alkan-3-ol containing a proportion of trans isomer of Formula D where R=H, Me, Et, n-propyl, iso-propyl, n-butyl, iso... | 03/28/2006 |
| 7011962 | Method of producing lipids by growing microorganisms of the order thraustochyriales Disclosed is a process for growing the microflora Thraustochytrium, Schizochytrium, and mixtures thereof, which includes the growing of the microflora in fermentation medium containing non-chloride containing sodium salts, in particular sodium sulfate. In a p... | 03/14/2006 |
| 7005280 | Method of producing lipids by growing microorganisms of the order thraustochytriales Disclosed is a process for growing the microflora Thraustochytrium, Schizochytrium, and mixtures thereof, which includes the growing of the microflora in fermentation medium containing non-chloride containing sodium salts, in particular sodium sulfate. In a p... | 02/28/2006 |
| 6933265 | Aldehyde as perfuming or flavoring ingredient The present invention relates to the field of perfumery or flavor. More particularly, it concerns 3-(4,4-dimethyl-1-cyclohexen-1-yl)propanal and its use as perfuming or flavoring ingredient, as well as the compositions or articles associated with said compound. ... | 08/23/2005 |
| 6930083 | Isomer composition excellent in chemical resistance containing optically active trans-1-(2,2,6-trimethylcyclohexyl)-2-buten-1-one and fragrance compositions containing the isomer composition A geometrical isomer composition excellent in odor and in chemical resistance, which is applicable to a base material containing a strongly alkaline chemical or a strongly acidic chemical, which can suppress the deterioration with time and the color change of the ba... | 08/16/2005 |
| 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 |
| 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 |
| 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 |
| 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 |
| 6203839 | 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 ... | 03/20/2001 |
| 6194019 | Delayed release flavorant compositions Delayed release flavorant compositions containing flavor-release additives, namely 1,2-diols of the formula ##STR1## wherein R1 is one of the radicals ##STR2## where R2 is H, lower alkyl R3, R4 are H, lower alky... | 02/27/2001 |
| 6165517 | Process for preparing acetophenone, products produced therefrom and organoleptic uses of said products A process for producing acetephenone from a source of cinnamic acid is carried out with high amounts of oxygen and sugar in the presence of a bacteria species. Fragrance compositions and foodstuff compositions are augmented and enhanced by the presence of... | 12/26/2000 |
| 6120823 | Flavoring materials used in foodstuffs A foodstuff having selected flavorant/antimicrobial compounds in an amount sufficient to result in a microbiologically stable foodstuff.... | 09/19/2000 |
| 6090428 | Spreadable protein compositions The present invention provides a spreadable nonfat protein composition comprising an edible nonfat solid, a sweetener in the range of about 40% to 80% percent of total weight of the composition and a sweetness inhibiting amount of the sweetness inhibiting... | 07/18/2000 |
| 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 |
| 6036986 | Cinnamic acid for use in tea containing beverages An aqueous based tea solids containing beverage is taught which also contains a sufficient amount of cinnamic acid its salts and esters as a flavoring/antimicrobial compound and employs a hurdle approach with selected levels of water hardness, polyphospha... | 03/14/2000 |
| 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 |
| 6022576 | Flavoring materials for use in tea containing beverages An aqueous based tea solids containing beverage is taught which also contains a sufficient amount of a selected substituted phenyl flavoring/antimicrobial compound to prevent microbial outgrowth while simultaneously contributing to the pleasant flavor of ... | 02/08/2000 |
| 5948460 | Flavored product additive and method for using same One or more compounds selected from among oleanolic acid, ursolic acid, and polygodial added to a flavored product to reduce an aftertaste in the product and enhance its sweetness. This flavored product additive is added to diet beverages and flavored pro... | 09/07/1999 |
| 5874398 | Ethylvanillin isobutyrate Ethylvanillin isobutyrate is a valuable new fragrance and flavor substance which, because of its extraordinary organoleptic profile and its favorable technical properties, permits hitherto unknown effects in perfumery and flavoring.... | 02/23/1999 |
| 5804239 | Method and composition for food flavoring A method and composition for food flavoring having a carrier, an amount of capsicum oleoresin, and an amount of a saponin sufficient to enhance the effectiveness of the oleoresin capsicum, whose effectiveness in greater than that of either capsicum oleore... | 09/08/1998 |
| 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 |
| 5772909 | Process for separation of vanillin from other chemicals by means of azeotropic distillation with dibenzyl ether and mixtures of vanillin and dibenzyl ether used in such process Vanillin is difficult to separate from second organic chemicals produced therewith such as parahydroxybenzaldehyde by conventional distillation or rectification because of the proximity of their boiling points. Vanillin can now be readily separated from s... | 06/30/1998 |
| 5705205 | Process for the production of natural vanilla extract by enzymatic processing of green vanilla pods, and extract thereby obtained A process for increasing the yield of natural vanilla flavor. Green vanilla pods are hydrated. The resulting hydrated pods are ground, forming a liquid phase and a solid phase. The resulting ground hydrated product of green vanilla pods is treated with an... | 01/06/1998 |
| 5698253 | Dimethyl-cyclohexanecarboxylic acid esters in perfumery The invention concerns perfumes containing as fragrance materials 1,4-dimethyl-cyclohexane-1-carboxylic acid esters of general formula wherein R is an alk(en)yl group having 1-4 carbon atoms, preferably R$(1,3)methyl. The fragrance materials have very agr... | 12/16/1997 |
| 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 |
