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| Number | Title | Issue Date |
| 7771769 | Flavouring a foodstuff by incorporating an effective amount of at least one compound of the formula R1-S-R2 in which R1 and R2 represent a specific atom or group NEW MATERIAL: A compound of formula I (R is 1˜6C alkyl other than ethyl, 2˜6C alkenyl). EXAMPLE: 2-Methyl 2-mercaptopropionate. USE: A durable flavor and taste imparting agent usable for foods, drinks, cosmetics, healthy and hygienic use, medicines, ... | 08/10/2010 |
| 7585535 | Flavour and fragrance compositions Flavor and fragrance compositions comprising 1-mercapto-1-arylalkanes or derivatives thereof according to formula (I) ... | 09/08/2009 |
| 7368143 | Low-calorie low-fat butter-flavored topping compositions and methods of preparation A low-calorie low-fat butter-flavored topping composition and methods of preparation are disclosed. The topping composition exhibits overrun of between about 250%-350% and has a fat content of less than about 16% and a water content of more than about 50% water. In ... | 05/06/2008 |
| 7342042 | Lily of the valley aromachemicals Improved cyclamenaldehyde derivatives, and fragrances and flavorings including the derivatives, are disclosed. In particular, the derivatives maintain the fragrance characteristics of cyclamenaldehyde, while enhancing the odorant intensity. In addition, when present... | 03/11/2008 |
| 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 |
| 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 |
| 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 |
| 7160570 | Method for manufacture of highly cysteine-containing food material The present invention relates to a method for the manufacture of a food material containing high quantities of cysteine. In this method, a yeast extract is prepared from yeast cells that contains γ-glutamylcysteine and the extract is concentrated by controlling the... | 01/09/2007 |
| 7118775 | Process for producing a flavor-enhancing material for foods The present invention relates to a method for producing a cysteine-rich food material by maintaining a food material containing γ-glutamylcysteine at a ratio of at least 1 wt % to the solid content thereof at a temperature ranging from 50 to 120° C. and at a pH ra... | 10/10/2006 |
| 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 |
| 7104265 | Filter containing a metal phthalocyanine and a polycationic polymer A tobacco smoke filter comprising one or more than one metal phthalocyanine, such as a copper phthalocyanine or an iron phthalocyanine, and further comprising one or more than one polycationic polymer. ... | 09/12/2006 |
| 7105194 | Organoleptic compositions: use of 3-mercapto alkanoic acid esters as flavor ingredients The present invention relates to flavor or fragrance composition comprising at least one compound of the formula 1 or a precursor thereof, wherein R1 represents a branched or unbranched alkyl, alkenyl or alkadien... | 09/12/2006 |
| 7074453 | Ethyl 3-mercaptobutyrate as a flavoring or fragrance agent and methods for preparing and using same This invention pertains to a method for flavoring an ingestible composition with a flavoring agent in organoleptically purified form, unaccompanied by substances of natural origin present in mango. The flavoring agent may be used in a wide variety of ingestible vehi... | 07/11/2006 |
| 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 |
| 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 |
| 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 |
| 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 |
| 7008919 | Use of thio derivatives as perfuming and flavoring ingredients The compounds of formula in the form of any one of their isomers or of mixtures thereof, and wherein R represents a hydrogen atom or an acetyl group, R1 represents a methyl or an ethyl group and R2 | 03/07/2006 |
| 6995276 | Cyclic disulfide compound, process of producing the same and optical product comprising the same A compound capable of giving optical materials that may be high in both refractive index and Abbe's number and may be excellent in heat resistance and transparency, and a process that may produce the same with good efficiency are disclosed. The compound may be a cyc... | 02/07/2006 |
| 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 |
| 6899911 | Ethyl 4-(thioacetoxy)butyrate 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 in organoleptically purified form, unaccompanied by substances of natural origin present in mango. The flavoring agent may be used in a wide variety of ingestible vehi... | 05/31/2005 |
| 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 |
| 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 |
| 6805893 | Mercapto-alkanol flavor compounds New diastereoisomer-enriched 3-mercapto-alkanols are disclosed. The compounds, namely 3-mercapto-2-methyl-butan-1-ol and/or 3-mercapto-3-methyl-hexan-1-ol, and the stereoisomers of each, are used to flavor products, such as foods and/or beverages. Methods for the pr... | 10/19/2004 |
| 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 |
| 6716468 | Savoury flavor comprising 2-methylfuran-3-thiol and/or a derivative and methylenedithiol and/or a derivative The invention relates to foodstuffs having a savory flavor, to a process for their preparation and to compositions having a savory flavor which products comprise (hydrogenated) 2-methyl-3-furanthiol and/or a derivative thereof and methanedithiol and/or a derivative ... | 04/06/2004 |
| 6610346 | Mercapto-alkanol flavor compounds New 3-mercapto-alkanols are disclosed. The compounds, namely 3-mercapto-2-methyl-butan-1-ol and/or 3-mercapto-3-methyl-hexan-1-ol, and the stereoisomers of each, are used to flavor products, such as foods and/or beverages. Methods for the preparation of b... | 08/26/2003 |
| 6610341 | Method for preserving processed grain and animal feed comprising the same A method for preserving animal feed, including pet food, by controlling mold and yeast growth during the storage of such feed is disclosed, wherein the feed comprises processed grains, and optionally molasses, by adding to the processed grain or to the to... | 08/26/2003 |
| 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 |
| 6572905 | Preparation aroma system for dehydrated food product compositions A particulate food preparation aroma composition and dehydrated food or beverage composition including the particulate preparation aroma composition. The particulate composition includes a food aromatizing composition which comprises a volatile characteri... | 06/03/2003 |
| 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 |
| 6562383 | Process for producing flavored cheese without curing A process for producing a flavored cheese that does not require curing or aging is provided. Using three specific flavor components (i.e., a "sulfury-cheddar" flavored component, a "creamy-buttery" flavored component, and a "cheesy" flavored component), a... | 05/13/2003 |
| 6495184 | Grilled meat flavoring composition and method of preparation A meat flavoring composition is prepared utilizing a flavorant obtained by heating a fat in the presence of oxygen for a time and temperature sufficient for the fat to develop the charcoal broiled flavor. The flavorant is combined with an amino acid sourc... | 12/17/2002 |
| 6495185 | Flavoring composition, production and use thereof The invention relates to the use of flavonoids as flavoring substances and/or as salt substitutes. A mixture of several flavonoids such as from onion, apple and tea are mixed to form a composition. The flavonoid preparation may be used as a general flavou... | 12/17/2002 |
| 6432459 | Process for the preparation of flavoring compositions and use of these compositions in bakery products A process for the preparation of a flavoring composition containing 2-acetyl-2-thiazoline (2-AT) and precursors thereof, as well as other flavor ingredients, which includes the bioconversion of a sulfur containing compound and an organic acid or derivativ... | 08/13/2002 |
| 6406724 | Natural biogenerated cheese flavoring system A natural biogenerated cheese flavoring system is provided which can be used to prepare very different cheeses having desired flavor profiles. More specifically, the present cheese flavoring system contains a sulfury-cheddar flavored component, a creamy-b... | 06/18/2002 |
| 6406734 | Method for imparting a fried onion aroma to foodstuffs A method for imparting a fried onion aroma and/or odor to a foodstuff, wherein cis/trans-3,4-dimethyl-2-mercapto-2,3-dihydrothiophene (DMMT) is added to said foodstuff, with the proviso that this is not achieved by adding species of plants or (processed) ... | 06/18/2002 |
| 6392054 | 4-alkanoyl-3-thiazolines and their use as odorants and flavorings The present invention provides for novel 3-thiazolines comprising the formula ##STR1## where R1, R2 and R3 are identical or different and denote hydrogen or a lower alkyl, wherein said lower alkyl denotes an unbranched ... | 05/21/2002 |
| 6365215 | Oral sensory perception-affecting compositions containing dimethyl sulfoxide, complexes thereof and salts thereof Described are oral sensory perception-affecting compositions containing dimethyl sulfoxide, complexes thereof and salts thereof, specifically: (i) dimethyl sulfoxide; and (ii) a second compound or group of compounds: (a) containing at least one menthyl moiety; and/... | 04/02/2002 |
