Class / Patent application number | Description | Number of patent applications / Date published |
426535000 | Sulfur containing | 38 |
20080199584 | Flavour Compositions - The present invention in a first aspect relates to flavour modulation in foodstuffs, beverages, pharmaceutics, tobacco products and oral care products, using a flavour modulating substance selected from the group of substances represented by formula (I) or formula (II), edible salts thereof and edible esters thereof: It has been found that these substances are capable imparting highly desirable taste attributes in the products they are incorporated in. In addition said flavour modulating substances are capable of modulating and complementing, the sensory impact of other, taste imparting, substances. Thus, the present substances are advantageously applied in flavour compositions, foodstuffs, pharmaceutics, tobacco products and oral care products. Typical examples of flavour modulating substances according to the present invention include 2-hydroxy-N-(2-hydroxy-2-methylpropyl)-propanamide, N-lactoyl 1-amino-2-propanol, N-lactoyl 2-amino-1-propanol, N-lactoyl 2-amino-2-methylpropanol, N-gluconyl 1-amino-2-methyl-2-propanol, N-gluconyl 1-amino-2-propanol, N-gluconyl 2-amino-1-propanol, N-gluconyl 2-amino-2-methylpropanol, N-(2-mercaptopropyl)lactamide, edible salts thereof and edible esters thereof. | 08-21-2008 |
20080213451 | Flavor Composition or Fragrance Composition, and Flavor-Improving Agents - The present invention relates to a flavor composition or fragrance composition which can satisfy diversified requirements for flavored products, as well as to a flavor-improving agent which can improve the quality and release of aroma of a beverage or food. More particularly, the present invention relates to a flavor composition or fragrance composition which comprises an optically active S-alkyl 2-methylbutanethioate as an active ingredient, a flavor- or fragrance-added product, a flavor-improving agent which comprises an optically active S-alkyl 2-methylbutanethioate as an active ingredient, and a beverage or food having an improved flavor. The optically active S-alkyl 2-methylbutanethioate includes S-alkyl (R)-2-methylbutanethioate and S-alkyl (S)-2-methylbutanethioate. | 09-04-2008 |
20080299276 | Split-Stream Processing Methods and Systems for Multi-Phase Food Products - Methods and systems are disclosed for producing a multi-phase food product by processing different phases of the food product in separate streams using different processing conditions for each stream. The separate streams are combined to produce the multi-phase food product. | 12-04-2008 |
20080317923 | AROMA COMPOSITION FOR REDUCING OR SUPPRESSING AN UNDESIRED BITTER, ASTRINGENT IMPRESSION - The invention relates to an aroma composition for reducing or suppressing a bitter, astringent impression in the oral cavity, comprising
| 12-25-2008 |
20090029023 | Sulfur Compounds for Enhancing Coffee Aroma and Resultant Products Containing Same - Methods and uses of one or more straight chain C | 01-29-2009 |
20090110796 | AROMATIC NEOMENTHYLAMIDES AS FLAVORING SUBSTANCES - The present invention relates to the use of a compound or a mixture consisting of two or more compounds or containing one or more compounds selected from the group consisting of compounds of Formulae (I) and (ent-I) | 04-30-2009 |
20090311403 | Method of Using Organic Compounds - A method of using organic compounds and providing slow release flavoring in or for food products wherein flavor precursors are added to flavor compositions and/or food products and release flavor compounds upon consumption of the food products, and novel flavor precursor compounds. The flavor precursors can be prepared from monoglycerides and flavor compounds which comprise one or more carbonyl groups. | 12-17-2009 |
20100047426 | METHOD FOR MODULATING THE TASTE OF MATERIAL COMPOSITIONS CONTAINING AT LEAST ONE HIGH INTENSITY SWEETENER (HIS) - Process for taste modulation of compositions of matter which comprise at least one High Intensity Sweetener HIS, which comprises adding at least two azo compounds in a total concentration of 0.1 to 30 ppm or 0.1 to 30 mg/l as taste modulators to a composition of matter which comprises at least one HIS. | 02-25-2010 |
20100075010 | Flavour Compositions - A method of conferring flavour on an edible composition, including the addition to the edible composition of at least one compound selected from S-allyl cysteine and S-1-propenyl cysteine. When used in conjunction with onion flakes, the compound allows the partial replacement of the onion flakes and the achievement of a high-quality and consistent onion flavour. | 03-25-2010 |
20100119680 | FLAVOURING COMPOSITION - A flavouring composition for a minced-fish product comprises from 0.1 to 30 wt % of dimethyl sulphide, based on the total weight of the flavouring composition, and a cellulose ether derivative, wherein the weight ratio of dimethyl sulphide to cellulose ether derivative is 8:1 or less and the cellulose ether derivative comprises at least 2.5% by weight of hydroxyalkyl substituents. | 05-13-2010 |
20100136197 | Kokumi- imparting agent - The present invention encompasses a method for screening for a kokumi-imparting substance by using the calcium receptor activity as an index, a composition containing a kokumi-imparting substance obtained by the screening method, a method for producing food or drink imparted with kokumi, and food or drink imparted with kokumi. | 06-03-2010 |
20100143562 | PERFUME COMPOSITION - There is provided a flavor composition that can impart and augment the natural, fresh and milk-rich feeling of dairy products to a necessary and sufficient level, which is a flavor composition for milk, dairy products, foods or beverages containing milk and dairy products, or dairy product substitutes, characterized by containing a trace amount of one or more disulfide compounds selected from the group consisting of methyl 2-methyl-3-furyl disulfide, bis(2-methyl-3-furyl)disulfide, methyl furfuryl disulfide and difurfuryl disulfide, as dairy products to which the flavor composition is added. | 06-10-2010 |
20100143563 | 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 - A process for flavouring foodstuffs includes incorporating therein a flavoring effective amount of at least one compound represented by R1-S-R2 wherein R1 and R2 represent (a) a hydrogen atom and a 1-(1-methoxycarbonyl)ethyl group or represent (b) a hydrogen atom and a 1-(1-propyloxycarbonyl)ethyl group. Foodstuffs and concentrates containing at least one of the R1-S-R2 compounds are provided. | 06-10-2010 |
20100303988 | THIOLS AS FLAVORING INGREDIENT - The present invention relates to the use of 3-mercaptoheptyl carboxylate in the form of any one of its stereoisomers or in the form of a mixture thereof. The compounds of the invention are valuable flavoring ingredients capable of imparting fruity, citrus and/or teas aftertaste with a well-balanced long-lastingness. The present invention also concerns the compositions or articles containing the compound. | 12-02-2010 |
20110052775 | Use of Thiazoline Compounds in Flavor Applications - The invention is directed to a method for improving, enhancing or modifying the foodstuff through the addition of an effective amount of the following compound | 03-03-2011 |
20110104351 | Natural Flavour Enhancers and Methods for Making Same - The present invention pertains to the use of certain flavour enhancing compounds obtainable from an | 05-05-2011 |
20110171358 | Flavor composition or fragrance composition - The present invention relates to a flavor composition or fragrance composition which can satisfy diversified requirements for flavored products, as well as to a flavor-improving agent which can improve the quality and release of aroma of a beverage or food. More particularly, the present invention relates to a flavor composition or fragrance composition which comprises an optically active S-alkyl 2-methylbutanethioate as an active ingredient, a flavor- or fragrance-added product, a flavor-improving agent which comprises an optically active S-alkyl 2-methylbutanethioate as an active ingredient, and a beverage or food having an improved flavor. The optically active S-alkyl 2-methylbutanethioate includes S-alkyl(R)-2-methylbutanethioate and S-alkyl(S)-2-methylbutanethioate. | 07-14-2011 |
20110274808 | METHODS FOR INCREASING THE PALATABILITY OF COMPANION ANIMAL FOOD COMPOSITIONS - The invention encompasses methods for increasing the palatability companion animal food compositions, which includes adding an effective amount of lipoic acid or a salt thereof to the companion animal food composition. | 11-10-2011 |
20110287155 | METHOD FOR PRODUCING FLAVOR MATERIAL - The present invention provides a method of producing a composition which is useful for flavoring food or drinks. The method includes utilizing a heating reaction of methionine and a sugar, which results in methional being present in the composition at a higher concentration. The present invention also provides a food, etc. containing the composition produced by the method. | 11-24-2011 |
20110318464 | SWEETNESS ENHANCERS, SWEETNESS ENHANCED SWEETENER COMPOSITIONS, METHODS FOR THEIR FORMULATION, AND USES - The present invention relates generally to sweetness enhancers capable of enhancing the sweet taste of sweetener compositions and the sweetener compositions produced therefrom. In particular, the present invention relates to sweetener compositions comprising sulfamates capable of enhancing the sweetness of the sweetener composition. | 12-29-2011 |
20120107477 | THERMALLY STABLE HIGH IMPACT FLAVORING PARTICLES - The present invention relates to inclusion products containing or consisting of one or a plurality of flavoring materials and a maltodextrin fraction. Moreover, a production process for said inclusion products is provided according to the invention. The invention further relates to maltodextrin fractions, in particular those that are suitable for preparing inclusion products according to the invention, and corresponding use of maltodextrin fractions according to the invention. | 05-03-2012 |
20130022728 | Spray-Dried Compositions Capable of Retaining Volatile Compounds and Methods of Producing the Same - The present invention relates to spray-dried compositions capable of retaining volatile compounds and methods relating to the same. The present invention also relates to the powders produced by such methods. | 01-24-2013 |
20130071536 | COMPOUNDS COMPRISING LINKED HETEROARYL MOIETIES AND THEIR USE AS NOVEL UMAMI FLAVOR MODIFIERS, TASTANTS AND TASTE ENHANCERS FOR COMESTIBLE COMPOSITIONS - The inventions disclosed herein relate to the discovery of the use of compounds having the formula shown below | 03-21-2013 |
20130084379 | ACTIVE INGREDIENT DELIVERY SYSTEM - A delivery system in the form of a solid dispersion that includes a carrier material of a crystalline matrix material, such as erythritol or mannitol and a solid active ingredient having the structure | 04-04-2013 |
20130156922 | Food product comprising a base ingredient comprising cereal seeds - A vegetable-based food product, without saccharose, lactose and egg, includes a base ingredient having gluten-free cereal seeds, polished and/or wholegrain, and/or sprouted seeds and/or sprouted wholegrain seeds, thickeners and flavorings, which give such a food product a food substitute character, to provide, for example, a substitute for cheese and/or meat and/or fish and/or milk and/or for sweet preparations suitable to be used as such or in industrial or home-made preparations and/or a vegetable drink. | 06-20-2013 |
20130202762 | BEER ADDITIVE AND METHOD - A method of enhancing the taste of a beer with a mineral additive. The mineral additive comprises soluble compounds of the following minerals to the following ranges of final concentrations of the respective element in the finished beer, to enhance taste characteristics of the diluted beer when compared to a dilution solely with water. Group A minerals: calcium from 5.9 mg/L to 236 mg/L, and magnesium from 1.3 to 52 mg/L. Group B minerals: phosphorus from 3.0 to 360 mg/L, potassium from 12 mg/L to 480 mg/L, silicon at 0.075 mg/L to 30 mg/L, sodium at 0.8 mg/L to 32 mg/L and chlorine at 0.9 mg/L to 36 mg/L. Group C minerals: boron from 0 to 76 μg/L, chromium from 0 to 0.4 μg/L, cobalt from 0 to 0.4 μg/L, copper from 0 to 17.2 μg/L, iodine from 0 to 5.2 μg/L, lithium from 0 to 1.6 μg/L, manganese from 0 to 1.6 μg/L, molybdenum from 0 to 2.0 μg/L, nickel from 0 to 2.0 μg/L, selenium from 0 to 136 μg/L, tin from 0 to 01.6 μg/L, vanadium from 0 to 0.12 μg/L and zinc from 0 to 104 μg/L. Group D minerals: iron 0 to 20 μg/L. | 08-08-2013 |
20130224360 | FLAVOURING COMPOSITION - A flavouring composition for a minced-fish product which includes from 0.1 to 30 wt % of dimethyl sulphide, based on the total weight of the flavouring composition, and a cellulose ether derivative, wherein the weight ratio of dimethyl sulphide to cellulose ether derivative is 8:1 or less and the cellulose ether derivative which includes at least 2.5% by weight of hydroxyalkyl substituents. | 08-29-2013 |
20130295261 | ISOSORBIDE DERIVATIVES AND THEIR USE AS FLAVOR MODIFIERS, TASTANTS, AND TASTE ENHANCERS - The present invention provides isosorbide derivatives having the formula shown below and certain subgenera or species thereof, as flavor or taste modifiers, particularly, savory (“umami”) taste modifiers, savory flavoring agents and savory flavor enhancers in foods, beverages, and other comestible compositions, | 11-07-2013 |
20130309381 | Organic Compounds - A composition for masking the bitter taste of potassium chloride or other potassium salt used in a consumable product as a substitute, in whole or in part, for common table salt, said composition comprising a sugar alcohol and a compound of formula (I) | 11-21-2013 |
20140004243 | SALTY TASTE ENHANCER | 01-02-2014 |
20140120233 | Method for Producing Lanthionine Derivative - The present invention relates to a method for producing a novel lanthionine derivative having a CaSR agonist activity, an intermediate compound of the lanthionine derivative, and use of the intermediate compound for production of a CaSR agonist, a kokumi-imparting agent, and a food and/or beverage ingredient. | 05-01-2014 |
20140170284 | UNFERMENTED BEER-TASTE BEVERAGE AND MANUFACTURING METHOD THEREFOR - To provide an unfermented beer-taste beverage provided with fermentation flavor, and a method for producing the unfermented beer-taste beverage. | 06-19-2014 |
20140193562 | PROPYLENE GLYCOL-FREE SPRAY-DRIED COMPOSITIONS AND METHODS OF PRODUCING THE SAME - The present invention relates to stable, propylene glycol-free and glycerin-free, spray-dried compositions containing flavors and optional surfactants for use in optically clear, liquid beverages and liquid beverage concentrates. | 07-10-2014 |
20140220214 | Method for preparing an aromatic composition including a compound containing two solids having organoleptic properties - A method for preparing an aromatic pulverulent composition having a melting point Tf, comprising: i) feeding at least two pulverulent elementary solids having organoleptic properties into a mixer, whose chamber has been preheated beforehand to a temperature T lower than Tf, such solids being separately fed into the mixer; ii) mixing the pulverulent elementary solids in the mixer, in the absence of any external liquid phase, at a temperature T lower than Tf, at least one of the pulverulent elementary solids being fed into the mixer at a temperature Ti, such that the mixing occurs under isothermal conditions at a temperature set at such temperature T; and iii) recovering the aromatic pulverulent composition. This method is particularly suitable for preparing a composition essentially including a vanillin and ethylvanillin compound. | 08-07-2014 |
20140349001 | Flavour Compositions - Flavour modulation in foodstuffs, beverages, pharmaceutics, tobacco products and oral care products, using a flavour modulating substance selected from substances represented by formula (I) or formula (II), edible salts thereof and edible esters thereof: | 11-27-2014 |
20150064326 | N-Acylated Methionine Derivatives as food Flavouring Compounds - A flavour composition comprising a compound of formula (I) | 03-05-2015 |
20150374017 | SPRAY-DRIED COMPOSITIONS CAPABLE OF RETAINING VOLATILE COMPOUNDS AND METHODS OF PRODUCING THE SAME - The present invention relates to spray-dried compositions capable of retaining volatile compounds and methods relating to the same. The present invention also relates to the powders produced by such methods. | 12-31-2015 |
20160000127 | MANGO FLAVOR COMPOSITIONS - The presently disclosed subject matter is directed to a flavor system, where by specific base flavors are created and manipulated with specific cultivar character components to establish a spectrum of flavors within a target flavor. Specifically, the presently disclosed subject matter discloses mango base flavor compositions containing (a) a furanone compound, (b) an ester compound, (c) an aldehyde compound, (d) a hydrocarbon compound, and (e) a lactone compound. The base flavor compositions can be used alone or in combination with specific cultivar character components to meet flavor preferences across different regions. | 01-07-2016 |