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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 Or Flavor Adjunct, Acidulant Or Condiment Flavor Or Flavor Adjunct, Acidulant Or CondimentFlavor Or Flavor Adjunct, Acidulant Or Condiment 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.06/21/07 - 20070141229 - Homestyle salsa A homestyle salsa blend which includes fresh tomato (or stewed tomato), tomato paste, yellow onions, green onions, Bell pepper, garlic salt, seasoned salt, black pepper, lemon juice, parsley, cilantro, serrano pepper, jalapeno pepper, and habenero pepper. ... 06/14/07 - 20070134403 - Aqueous potassium lactate solution The invention relates to a method for the preparation of an aqueous potassium lactate solution wherein a first potassium lactate solution having a potassium lactate concentration less than 65 wt. % is concentrated by evaporation to a solution having a potassium lactate concentration from 65 wt. % to 95 wt. ... 06/14/07 - 20070134402 - Dry flavoring blend and method of making same A dry or semi-dry flavoring blend comprising main ingredient of ground dried olives or olive pulp is described. The ground dried olives or olive pulp are mixed with one or more other flavorings, seasonings, condiments, herbs, extracts, or spices to achieve a dry flavoring blend useful as a seasoning, rub, ... 02/08/07 - 20070031579 - Natural product flavor concentrates as liquid spices: formulation and dispensing The present invention describes a formulation and dispensing methodology for liquid spice that can be used as a volume-for-volume replacement for traditional herbs and spices with a flavor true to the fresh herb or spice. This formulation gives a product free of microbiological contamination without the need for chemical or ... 12/21/06 - 20060286277 - Method for making a spice sugar cube A method for making a high quality spice sugar cube. The spice sugar cube consists essentially of sugar or a sugar substitute and at least one spice. A quantity of spice and a volume of sugar are measured. A first portion of about one third of the volume of sugar ... 09/28/06 - 20060216400 - Use of a phosphate mixture for the production of concentrated solutions and brine for the food industry The invention relates to a novel phosphate mixture, which is characterised by the excellent solubility thereof in water and in aqueous solutions containing salt (brine). The novel phosphate mixture is characterised in that it is made of the following components: 1) 60-85 wt. % of a clear-soluble potassium tripolyphosphate having ... 09/14/06 - 20060204642 - Reduced-density foodstuff having improved flavor aroma, and mouth feel A foodstuff is aerated with a food-safe gas, such as nitrogen, to lower its density and improve various desirable aspects of the foodstuff, such as its mouth feel, flavor, pourability, aroma, and visual appearance, the density of the aerated foodstuff being less than 1.0 g/cc, and more preferably less than ... 09/14/06 - 20060204641 - Add your own oil salad dressing and marinade concentrate. An Italian style or flavored salad dressing and marinade concentrate in liquid form, which contains no oil. The consumer is at liberty to mix, in a separate container the pre-selected amount of hand-shaken concentrate containing vinegar, salt, water, sugar, herbs and spices with the type and amount of oil of ... 08/24/06 - 20060188640 - Sazon delsol with spanish olives A seasoning comprises oregano, bay leaves, Spanish paprika, cumin, garlic, onion, Spanish olives, and culatro. The ingredients are separately dehydrated, then separately ground, and the ground ingredients are mixed. A method is taught for making the seasoning. ... 06/08/06 - 20060121178 - Use of a phosphate mixture for the production of concentrated solutions and brine for the food industry c) 1 to 5 weigth % MxH3-xPO4, with M=Na, K and x=1,2,3 and/or MxH4-xP2O7, in which M=Na and x=2,3,4 and when M=K then x=4; wherein the phosphate mixture has a pH value of 8 to 10 and exhibits a turbidity in water and brines of <5 TE/F. ... 04/20/06 - 20060083847 - Novel glycopeptide and peptide having a kokumi taste imparting function, and method of imparting the kokumi taste to foods Certain glycopeptides and peptides provide a taste improving function, particularly a kokumi taste imparting function. In particular, these glycopeptides and peptides per se may be used to impart the kokumi taste to foods or seasonings and to improve the kokumi taste in foods with the use of seasonings which contain ... 03/09/06 - 20060051490 - Food component and processes for the preparation thereof The invention provides a process for the preparation of food acidulants comprising esterifying a fatty acid glyceride esterified by at least one fatty acid selected from the group consisting of fatty acids found in edible oils and fats with at least one carboxylic acid selected from the group of acidulant ... 02/16/06 - 20060035008 - Edible film containing food acid An edible film composition for delivering an active agent to the oral cavity, the composition comprising a water-dispersible film composition comprising a cellulose ether and a starch, and a food acid. ... 10/20/05 - 20050233058 - Aminoacid derivatives of dicarboxylic acids as flavor ingredients The present invention relates to the use of a derivative of a amino acid and a diacid as a flavoring ingredient. In particular, these compounds are particularly useful as mouthfeel or umami agents or as a partial or total replacer for monosodium glutamate (MSG). ... 07/14/05 - 20050153054 - Multicolored three-dimensional candy and method of manufacturing the multicolored three-dimensional candy A method for manufacturing a multicolored three-dimensional candy has the steps of heating materials, mixing pigment with the heated materials, injecting the mixed materials into a mold, adding a supplementary material to the mold, cooling to form a product and releasing the product from the mold. Since the materials are ... ### FreshPatents.com Support |