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Food Or Edible Material: Processes, Compositions, And Products > Products Per Se, Or Processes Of Preparing Or Treating Compositions Involving Chemical Reaction By Addition, Combining Diverse Food Material, Or Permanent Additive > Flavor Per Se, Or Containing Flavor Or Flavor Improver Of Identifiable Organic Chemical Constitution Flavor Per Se, Or Containing Flavor Or Flavor Improver Of Identifiable Organic Chemical ConstitutionFlavor Per Se, Or Containing Flavor Or Flavor Improver Of Identifiable Organic Chemical Constitution patent applications listed are from June 2005 to current and include Date, Patent Application Number, Patent Title, Patent Abstract summary and are linked to the corresponding patent application page.08/02/07 - 20070178206 - Anhydrous flavor delivery composition and method An anhydrous flavor delivery composition comprising a water-insoluble component, a surfactant and an alcohol is provided. In addition, a method of making the anhydrous flavor delivery composition and a method of flavoring a beverage are provided. ... 07/12/07 - 20070160730 - Use of decalepis hamiltonii in flavor compositions The use of Decalipis hamiltonii or 2-hydroxy-4-methoxy benzaldehyde for use in combination with vanilla for flavoring foodstuffs is disclosed. ... 05/24/07 - 20070116817 - Beverages and foodstuffs resistant to light induced flavor changes, processes for making the same, and compositions for imparting such resistance One aspect of the present invention is concerned with a composition comprising caramelised carbohydrate, which composition, when dissolved in water at a dry solids content of 0.1 wt. %, exhibits: i. an absorption at 280 nm (A280) that exceeds 0.01, preferably exceeds 0.05, more preferably exceeds 0.1 and most preferably ... 04/12/07 - 20070082101 - Method for stably flavoring drinks The invention concerns a method for stably flavouring drinks by means of solid, solvent-inert, particulate carrier materials loaded with flavouring agents having a large specific surface in which inorganic silicon, aluminium and/or carbon-containing compounds from the group comprising silicates, aluminium oxides and activated carbons, which optionally contain portions of water, ... 03/29/07 - 20070071860 - Aroma composition and method An aroma composition comprising a first component selected from the group consisting of 4-hydroxy-2,5-dimethyl-3(2H)furanone, 3-hydroxy-2-methyl-4H-pyran-4-one, 2-ethyl-4-hydroxy-5-methyl-3(2H)furanone, 4-hydroxy-5-methyl-3(2H)furanone, a sulfur-containing analogue of any of the foregoing, and any combination, thereof; a second component selected from the group consisting of 2-furanmethanethiol, 2-methyl-3-furanthiol, 5-methyl-2-furanmethanthiol, and any combination, thereof; and a third component selected ... 03/08/07 - 20070054021 - Flavour modulating substance 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 ... 03/01/07 - 20070048424 - Liquid composition of 2-isopropyl-n,2,3-trimethylbutyramide and n-ethyl-p-menthane-3-carboxamide, its preparation method and its applications as a cooling agent and flavor enhancer Disclosed is a liquid composition containing N-Ethyl-p-menthane-3-carboxamide and 2-Isopropyl-N,2,3-trimethylbutyramide (popularly known as WS-3 and WS-23 respectively), its preparation and its applications as a cooling sensate and as a flavoring agent. The present invention provides a composition characterized in that it comprises N-Ethyl-p-menthane-3-carboxamide and 2-Isopropyl-N,2,3-trimethylbutyramide in a ratio by weight in ... 02/22/07 - 20070042097 - Coffee with enhanced flavor provided by 3,7-dimethylocta-1,6-dien-3-0l A coffee product and process are provided which produce a coffee product having elevated levels of 3,7-dimetylocta-1,6-dien-3-ol. In various forms, the coffee product is dry roast and ground coffee or a dry soluble coffee product such as a powder or granule form. The process includes adding 3,7-dimethylocta-1,6-dien-3-ol to roast and ... 02/08/07 - 20070031560 - Additive product, a method of altering a characteristic of an unprocessed host food product, and a method of increasing a market value of an unprocessed host food product A method and additive product to alter a perception of an unprocessed host food product is described, in which a flavor component adapted to impart a flavor of the unprocessed host food product is applied to the unprocessed host food product, and an aroma component adapted to impart an aroma ... 02/01/07 - 20070026119 - Edible product with masked bitter, sour and/or astringent taste The present invention relates to edible products with masked bitter, sour and/or astringent taste. The new products comprise a sweetening agent and from 0.2 to 25% by weight plant sterol ester, wherein the amount of sweetening agent is reduced as compared to a regular product. ... 01/04/07 - 20070003678 - Processes for isolating bitter quinides for use in food and beverage products Processes for isolating bitter compounds for use in food and beverage products entailing contacting a bitter compound composition with an adsorbent to adsorb bitter compounds from the bitter compound composition, desorbing the bitter compounds from the adsorbent to obtain a bitter compound isolate, and adding the bitter compound isolate to ... 01/04/07 - 20070003677 - Corn grain-flavouring method The invention relates to a corn grain-flavouring method. The inventive method consists in creating a hypersaturated brine in a suitably-sized container, using a mixture of water and sodium chloride in suitable quantities in relation to the amount of corn to be treated. The corn grain is then introduced into the ... 12/28/06 - 20060292280 - Alginate matrix particles Heterogenous matrix particles having a continuous phase of a polymer and a discontinuous phase of an oil, and optionally an active such as a flavor or a fragrance. The continuous phase comprises at least one filler. The matrix particles exhibit high loading efficiency and low amounts of surface oil. ... 12/28/06 - 20060292279 - Method for the selective separation of volatile flavorings from monophase, (semi) liquid starting materials having a fat content and/or oil content of = 20 percent by weight Disclosed is a method for the selective separation of volatile flavorings from monophase, (semi)liquid starting materials having a fat content and/or oil content of =20 percent by weight, said method being preferably carried out at temperatures of =70 ° C. and at pressures of <50 MPa, especially by using compressed ... 12/21/06 - 20060286239 - Nanoscale materials Improved taste modifiers including nanoscale particles are disclosed. Preferred taste modifiers are inorganic or organic compounds having an average particle size of less than about 500 nm. Nanoscale particles of sodium chloride, for example, which can be stoichiometric or non-stoichiometric particles, can be used to enhance the flavor of foods ... 12/21/06 - 20060286238 - Processes for isolating bitter quinides for use in food and beverage products Processes for isolating bitter quinides for use in food and beverage products entailing contacting a bitter quinide solution with an adsorbent to adsorb bitter quinides from the bitter quinide solution, desorbing the bitter quinides from the adsorbent to obtain a bitter quinide isolate, and adding the bitter quinide isolate to ... 12/21/06 - 20060286237 - Use of divanillin as a flavouring agent The use of 6,6′-dihydroxy-5,5′-dimethoxy-[1,1′-biphenyl]-3,3′-dicarboxaldehyde (divanillin) as a flavouring is described. Also described are flavouring compositions and foodstuffs comprising divanillin in a sensorially effective amount. ... 12/14/06 - 20060280852 - Vanilla-flavored compositions and delivery systems therefor The present invention relates to compositions and comestibles that are vanilla-flavored but with a contributory mint flavor. More specifically, the compositions of the present invention have a characterizing vanilla flavor in combination with breath-freshening components and optionally cooling agents. In some embodiments, the compositions may include a vanilla flavor composition ... 12/07/06 - 20060275534 - Process for the preparation of confectionery products containing floral material The present invention relates to a process for the preparation of a sugary solution containing floral material suitable for the preparation of confectionery materials. ... 11/16/06 - 20060257543 - Molecules comprising linked organic moieties as flavor modifiers for comestible compositions The inventions disclosed herein relate to genuses of non-naturally occurring small molecule compounds which comprise two or optionally three organic moieties of limited size “linked” by certain structurally related “linker” functional groups. Suitable linker groups include ester, amine, ether, keto, imino, thioamide, thioether, sulfonamide, sulfonate ester, sulfone, guanidine, and thiourea ... 10/12/06 - 20060228454 - Flavoring composition concentrates Rapidly dissolving flavoring composition concentrates are provided. The flavoring concentrate compositions have a flavor, a salt system, an acid, a sweetener, and a solvent present in an amount about 5 to about 30% by weight of the flavoring composition, wherein the flavoring composition is optimized to provide rapid and complete ... 08/24/06 - 20060188625 - Method to improve taste of food or beverage with a reduced amount of total fat by addition of yeast extract and food or beverage thereof The present invention discloses a method for improving the fat note in the taste and/or in the aroma and/or in the mouthfeel of a food with a reduced amount of fat by addition to the food of a yeast extract comprising free amino acids and at least 8% w/w of ... 08/03/06 - 20060172052 - Edible product comprising flavoring microcapsules Edible products that include a flavoring delivery system in the form of microbial microcapsules enclosing a flavor ingredient or composition. The edible products of the invention are prepared by a process that includes a thermal treatment at high temperature of an edible composition that incorporates the flavoring delivery system. ... 08/03/06 - 20060172051 - Methods for flavor enhancement The present invention is directed to methods of generating Umami flavor in-situ in food and beverage compositions by treating food or beverage compositions with an enzyme composition having glutamate releasing activity. The glutamate residues, free form, or C or N terminal short peptides produce Umami taste enhancement in the treated ... 07/27/06 - 20060165863 - Flavour compositions The present invention provides a flavour composition which is a mixture of flavour materials, characterised in that the flavour composition comprises at least 8% by weight of the total weight of the flavour composition of ingredients selected from the following groups of flavour materials: (a) at least 0.5% by weight ... 07/20/06 - 20060159819 - Combinations of cooling agents for use in confections A method of preparing a liquid flavoring composition includes combining menthol and at least one physiological cooling agent selected from the group consisting of N-substituted p-menthane carboxamides, acyclic carboxamides, menthyl succinate and combinations thereof. The menthol and the at least one physiological cooling agent are heated to form a liquid ... 07/20/06 - 20060159818 - Flavor enhancer, food or beverage containing the flavor enhancer, and method of flavor enhancement (wherein R represents an alkyl group having 1 to 6 carbon atoms) and/or a formed product of the vanillyl alcohol derivative; a method of flavor enhancement for foods or beverages which comprises using the flavor enhancer; and a food or beverage containing the flavor enhancer. ... 07/13/06 - 20060153959 - Flavour compositions A flavour composition comprises at least 0.5% by weight of one or more of the following group A materials: cinnamic aldehyde, basil oil, tarragon, cis-3-hexenyl acetate, cis-3hexenol, orange oil, lime, citral, and damascone; and at least 3% by weight of one or more of the following group B materials: anethole ... 07/13/06 - 20060153958 - Relating to flavour compositions A flavour composition comprising at least two flavour materials selected from the following Group (a) materials: decanol, nonanol, decanal, anethole synthetic, cardamom oil, cinnamic aldehyde, ionone alpha, origanum, tarragon, thymol; and at least one flavour material selected from the following Group (b) materials: nonanal, Aniseed rectified, basil oil, camomile oil, ... 07/06/06 - 20060147596 - Process for the stabilization of 2-acetyl-1pyrroline, the basmati rice flavourant The present invention provides an improved process for the stabilization of 2-acetyl-1-pyrroline, a basmati aroma producing principle, the said process comprising steps of: dissolving a binder in water containing few drops of an emulsifier, adding an ethanol solution of 2-acetyl-1-pyrroline, homogenizing for a time period of 3 to 5 minutes, ... 03/30/06 - 20060068071 - Saturated and unsaturated n-alkamides exhibiting taste and flavor enhancement effect in flavor compositions The present invention is directed to novel compounds and a process for augmenting or imparting a flavor enhancement effect or modifying the perception of one or more of the five basic taste qualities sweet, sour, salt, bitter and umami, to a foodstuff, chewing gum, medicinal product, toothpaste, alcoholic beverage, aqueous ... 03/16/06 - 20060057268 - Saturated and unsaturated n-alkamides exhibiting taste and flavor enhancement effect in flavor compositions R5═H or methyl, R6 may be selected from the group described above or phenyl. ... 03/02/06 - 20060045954 - Vanilla flavoring compositions The addition of Maillard based flavorings to volatile vanilla flavor compositions was found to significantly improve a flavorings' taste profile and increase long-lasting in-product performance (especially in dairy and baked goods). The novel flavoring composition more closely mimics the properties (taste and performance) of highly prized natural vanilla extracts. ... 03/02/06 - 20060045953 - Aromatic amides and ureas and their uses as sweet and/or umami flavor modifiers, tastants and taste enhancers The inventions disclosed herein relate to non-naturally occurring amide compounds that are capable, when contacted with comestible food or drinks or pharmaceutical compositions at concentrations preferably on the order of about 100 ppm or lower, of serving as savory (“umami”) or sweet taste modifiers, savory or sweet flavoring agents and ... 02/16/06 - 20060034992 - Flavor and fragrance compounds The precursors overcome many of the disadvantages of present sources of acetaldehyde in consumable products. ... 02/09/06 - 20060029705 - Emulsifiers for citrus oils and related products An aqueous emulsion comprises a mixture of water, an aromatic or volatile essential oil flavorant, in particular a citrus oil, and an amount of hemicellulose or hemicellulose hydrolyzate to produce a stable emulsion. The aqueous emulsion may be spray-dried to form an oxygen stable composition. The aqueous emulsion and spray-dried ... 01/05/06 - 20060003069 - Stabilizer-free stabilized coffee aroma A process for stabilizing a coffee aroma-providing component such as coffee aroma against loss or degradation of its flavor or sensory characteristics by associating the coffee aroma-providing component with a stabilizing agent in an amount effective to reduce or prevent the loss or degradation of the flavor or sensory characteristics ... 12/01/05 - 20050266134 - Granulated flavor and method for producing the same The present invention provides a method for producing a granulated flavor, comprising: forcing a powdered flavor prepared from raw materials containing a flavor and a carrier to free-fall; conveying the powdered flavor with a horizontal screw to obtain a pressed powdered flavor, compacting the pressed powdered flavor with rollers to ... 11/03/05 - 20050244561 - Carvone acetals used as flavourings The invention relates to (−)-carvone acetals and their use as flavourings. In a preferred embodiment, the invention relates to the use of these acetals for the flavouring of oral hygiene products. ... 10/20/05 - 20050233042 - Flavourant compounds Use as a flavour ingredient of an aliphatic or aromatic unsaturated amide of formula (I). ... 08/18/05 - 20050181105 - Producing hollow tubular fibers from legume hulls and utilizing such fibers for enhancing flavors and aromas and imparting time-release capabilities for pharmaceuticals and nutraceuticals Tubular fibers are produced from legume hulls such as soybean hulls and combined with food products and/or spices to enhance the flavor and aroma of the food products. The tubular fibers further can be combined with pharmaceuticals and neutraceuticals to establish desired time-release profiles for the pharmaceuticals and neutraceuticals when ... 07/21/05 - 20050158437 - Process for producing green tea polyphenol This invention relates to a process for producing a green tea flavor by extracting it from green tea leaves with water cooler than 10° C., and also to a beverage with the flavor obtained by the process and added therein. This invention also relates to a process for producing a ... 06/23/05 - 20050136165 - Flavor and microbiologically stable food composition An improved flavor and microbiologically stable food composition is described. The food composition has low levels of humectant, a stabilizing salt, and little to no sodium chloride. The food composition is free of pathogenic and/or spoilage organism outgrowth for at least about thirty days. ... ### FreshPatents.com Support |