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5758results about "Food ingredient as taste affecting agent" patented technology
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Taste-improving composition and application of the same
The present invention provides a method for improving the taste of sweeteners, and a method for improving the taste of edible products containing sweeteners. The present invention can be worked by using sclareolide and 2-acetylpyrrole in combination with a sweetener. By using the method of the present invention, an astringent taste, bitter taste or aftertastes such as lingering taste originating especially in high-intensity sweeteners can be reduced, so that edible products with an improved taste can be provided.
Owner:SAN EI GEN F F I
High-Potency Sweetener Composition With Phytoestrogen and Compositions Sweetened Therewith
The present invention relates generally to functional sweetener compositions comprising non-caloric or low-caloric natural and / or synthetic, high-potency sweeteners and methods for making and using them. In particular, the present invention relates to different functional sweetener compositions comprising at least one non-caloric or low-caloric natural and / or synthetic, high-potency sweetener, at least one sweet taste improving composition, and at least one functional ingredient, such as phytoestrogens. The present invention also relates to functional sweetener compositions and methods that can improve the tastes of non-caloric or low-caloric high-potency sweeteners by imparting a more sugar-like taste or characteristic. In particular, the functional sweetener compositions and methods provide a more sugar-like temporal profile, including sweetness onset and sweetness linger, and / or a more sugar-like flavor profile.
Owner:THE COCA-COLA CO
Method of hydration; infusion packet system(s), support member(s), delivery system(s), and method(s); with business model(s) and Method(s)
InactiveUS20020012689A1Constant deliveryUniform deliveryBiocideOrganic active ingredientsDiagnostic Radiology ModalityDietary supplement
Liquid activated infusion packet(s) / system, promoting hydration, containing active and / or inactive ingredients and / or a support member(s). Infusion Packet(s) / System is one or more individual compartments, and / or group(s), whereby the enveloping material(s) may be totally or partially dissolvable, edible, transparent, opaque, decorated, etc. Further, including of one or more: color(s), flavor(s), aroma(s), pharmaceutical(s), nutraceutical(s), dietary supplement(s), enzyme(s), pre / pro-biotic(s), amino-acid(s), soluble-fiber(s), diagnostic agent(s) etc. regardless of form, + / - effervescence, + / - uniform / controlled-release encapsulations into liquid for humans and / or animals. Enveloping material may be in whole and / or in combination; non-synthetic / porous, and / or synthetic porous / non-porous with deliberate perforations. Infusion Packet(s) / System + / - tag, support member for assistance, consumer compliance: promotion, advertising, education, entertainment, (toy / game), etc. Manual and / or power operated parts, lights, noise, etc. Additionally incorporated; unique business modalities with test market opportunities and / or the ability to provide income and / or esteem for the health challenged.
Owner:STILLMAN SUZANNE JAFFE
High-Potency Sweetener Composition With Vitamin and Compositions Sweetened Therewith
ActiveUS20070116835A1Improve flavor profileImproving temporal profile profileMilk preparationVitamin food ingredientsAdditive ingredientSweetness
The present invention relates generally to functional sweetener compositions comprising non-caloric or low-caloric natural and / or synthetic, high-potency sweeteners and methods for making and using them. In particular, the present invention relates to different functional sweetener compositions comprising at least one non-caloric or low-caloric natural and / or synthetic, high-potency sweetener, at least one sweet taste improving composition, and at least one functional ingredient, such as a vitamin. The present invention also relates to functional sweetener compositions and methods that can improve the tastes of non-caloric or low-caloric high-potency sweeteners by imparting a more sugar-like taste or characteristic. In particular, the functional sweetener compositions and methods provide a more sugar-like temporal profile, including sweetness onset and sweetness linger, and / or a more sugar-like flavor profile.
Owner:THE COCA-COLA CO
Enteromorpha potato chips and processing method thereof
InactiveCN105795395AGuaranteed qualityReduce moisture contentFood ingredient as taste affecting agentFood ingredient as mouthfeel improving agentMonosodium glutamateHazardous substance
The invention relates to the field of food, in particular to enteromorpha potato chips and a processing method thereof.The potato chips are full of seafood flavor, tasty in sour and sweet taste and slightly salty.The potato chips are golden matched with emerald green, and the color is very attractive and promotes appetite.The potato chips are unique in flavor, and have rich enteromorpha fresh flavor, and with the aromatic odor of orange juice, the potato chips can enable people to be full of energy and enhance appetite.Crisping of the potato chips is matched with flexibility of syrup, softness and hardness of the crisping sense are combined, and innovation and interest are added.The potato chips are safe and healthy, aginomoto and other hazardous substances are not added, and all indexes of enteromorpha powder conform to national safety standards.The potato chips are abundant in nutrition, and malnutrition, obesity and hazardous substance intake and other negative health problems caused when people eat a large number of potato chips are relieved.The potato chips have the healthcare function.
Owner:SHANGHAI OCEAN UNIV
High-Potency Sweetener Composition for Treatment and/or Prevention of Osteoporosis and Compositions Sweetened Therewith
InactiveUS20070116836A1Improved profileAdd flavorSenses disorderDigestive systemAdditive ingredientSweetness
The present invention relates generally to functional sweetener compositions comprising non-caloric or low-caloric high-potency sweeteners and methods for making and using them. In particular, the present invention relates to different functional sweetener compositions comprising at least one non-caloric or low-caloric natural and / or synthetic high-potency sweetener, at least one sweet taste improving composition, and at least one functional ingredient, such as an agent for the treatment and / or prevention of osteoporosis. The present invention also relates to functional sweetener compositions and methods that can improve the tastes of non-caloric or low-caloric natural and / or synthetic high-potency sweeteners by imparting a more sugar-like taste or characteristic. In particular, the functional sweetener compositions and methods provide a more sugar-like temporal profile, including sweetness onset and sweetness linger, and / or a more sugar-like flavor profile.
Owner:THE COCA-COLA CO
Dairy Composition with High-Potency Sweetener
ActiveUS20070116830A1Improved profileAdd flavorMilk preparationSugar food ingredientsSweetnessFood flavor
The present invention relates generally to dairy compositions comprising non-caloric or low-caloric high-potency sweeteners and methods for making and using them. In particular, the present invention relates to different dairy compositions comprising at least one non-caloric or low-caloric natural and / or synthetic high-potency sweetener, at least one sweet taste improving composition, and a dairy product. The present invention also relates to dairy compositions and methods that can improve the tastes of non-caloric or low-caloric natural and / or synthetic, high-potency sweeteners by imparting a more sugar-like taste or characteristic. In particular, the dairy compositions and methods provide a more sugar-like temporal profile, including sweetness onset and sweetness linger, and / or a more sugar-like flavor profile.
Owner:THE COCA-COLA CO
Natural Beverage Products
ActiveUS20080226797A1Food ingredient as taste affecting agentFood ingredient as flavour affecting agentPhosphoric acidCarboxylic acid
Natural beverage products and methods for making the same are disclosed. The natural beverage products comprise an acidulant comprising lactic acid and at least one of tartaric and citric acids, optionally other natural carboxylic acids and no phosphoric acid.
Owner:CONCENTRATE MFG OF IRELAND
Baked Goods Comprising High-Potency Sweetener
ActiveUS20070224321A1Improve flavor profileImproving temporal profile profileDough treatmentBakery productsBaked goodsSweetness
The present invention relates generally to baked goods comprising non-caloric or low-caloric high-potency sweeteners and methods for making and using them. In particular, the present invention relates to different baked goods comprising at least one non-caloric or low-caloric natural and / or synthetic high potency sweetener and at least one sweet taste improving composition. The present invention also relates to baked goods and methods that can improve the tastes of non-caloric or low-caloric natural and / or synthetic high-potency sweeteners by imparting a more sugar-like taste or characteristic. In particular, the baked goods and methods provide a more sugar-like temporal profile, including sweetness onset and sweetness linger, and / or a more sugar-like flavor profile.
Owner:THE COCA-COLA CO
Bis-aromatic amides and their uses as sweet flavor modifiers, tastants, and taste enhancers
InactiveUS20070003680A1Modulate flavorModulate tasteBiocideOrganic chemistryPharmacy medicineSweetness
The inventions disclosed herein relate to man-made bi-aromatic amide compounds that, when contacted with comestible food or drinks or pharmaceutical compositions at concentrations preferably on the order of about 100 ppm or lower, serve as sweet taste modifiers, sweet flavoring agents, or sweet flavor enhancers, for use in foods, beverages, and other comestible products, or orally administered medicinal products or compositions, optionally in the presence of or in mixtures with conventional flavoring agents such as known natural saccharide sweeteners and previously known artificial sweeteners.
Owner:SENOMYX INC
Long-duration encapsulated flavors and chewing gum using same
InactiveUS20070231424A1Easy to keepIncreases flavor durationSugar food ingredientsChewing gumCORN SYRUP SOLIDSFood flavor
A chewing gum composition comprises about 5% to about 95% gum base, about 5% to about 96% bulking and sweetening agents, and about 0.1% to about 15% flavor, wherein at least part of the flavor is a long-duration flavor material comprising a vinyl polymer encapsulated matrix. The matrix itself includes about 30% to about 60% acacia gum, about 30% to about 60% corn syrup solids having a DE of between about 24 and about 44 or equivalent hydrogenated starch hydrolysates, and about 2% to about 20% hydrocolloid material, with the acacia gum and corn syrup solids or hydrogenated starch hydrolysates together comprising at least 80% of the matrix. The vinyl polymer comprises between about 30% and about 80% of the long-duration flavor material.
Owner:WM WRIGLEY JR CO
Lhg compositions for reducing lingering bitter taste of steviol glycosides
InactiveUS20080226788A1Reduce odorMask lingering bitter taste(s)Food ingredient as taste affecting agentFood preparationSweetnessMogroside V
Aspects of the invention relate to beverage compositions, including, for example, concentrated and ready-to-drink formulations sweetened with at least a steviol glycoside and further including an LHG juice, extract or combinations thereof in an amount sufficient to reduce the lingering bitter taste of the steviol glycoside and improve the mouthfeel of the beverage. In exemplary embodiments, additional sweeteners are utilized in the beverage in addition to the LHG juice and the steviol glycoside. In other exemplary aspects, LHG powder of mogroside v content from 2 to 99% by weight may be utilized in lieu of or in addition to the LHG juice concentrate. In certain exemplary embodiments having additional non-nutritive sweeteners, the amount of LHG composition is sufficient to reduce one or more off-note tastes of one or more of the additional sweeteners.
Owner:CONCENTRATE MFG OF IRELAND
Glucosylated steviol glycoside as a flavor modifier
ActiveUS9107436B2Intense flavorIntense tasteFood ingredient as taste affecting agentFood preparationFood flavorSteviol glycoside
Owner:PURECIRCLE SDN BHD
Dry mix for a low-calorie slush
A dry mix for producing a low-calorie slush when combined with an aqueous fluid and ice in an electric blender. The dry mix contains 62-87% bulking agent, such as maltodextrin, 2-20% food acid, 3-15% low-viscosity hydrocolloid, 1-8% non-gelling hydrocolloid, one or more intensive sweeteners and optionally a carbonating salt. Preferably, the mix is sugar-free and produces a slush, when combined with water and ice, having a calorie content of less than 60 calories per 8-ounce serving.
Owner:KRAFT FOODS INC
Glucosylated steviol glycoside as a flavor modifier
ActiveUS20140017378A1Simple compositionIntense flavorConfectioneryAlcoholic beverage preparationFood flavorSteviol glycoside
Owner:PURECIRCLE SDN BHD
Stevia Blends Containing Rebaudioside B
ActiveUS20120269954A1Easy to produceLess-expensive to produceCosmetic preparationsToilet preparationsSweetnessHigh intensity
The present invention relates to the use of sweet steviol glycoside compounds, particularly rebaudioside B, in sweetening compositions. Sweetening compositions comprising selected amounts of rebaudioside B have been shown to possess favorable flavor profiles when compared to other high intensity sweetener compounds and are useful in the preparation of consumables.
Owner:TATE & LYLE SOLUTIONS USA LLC
Selenium-enriched suaeda salsa nutritional health-care fine dried noodles and production technology thereof
PendingCN106578918AReddish colorEasy to shapeYeast food ingredientsFood ingredient as taste affecting agentAdditive ingredientFried noodles
Owner:QINGDAO JIARUI BIOLOGICAL TECH
Long chain fatty acids for reducing off-taste of non-nutritive sweeteners
InactiveUS20080226790A1Food ingredient as taste affecting agentFood preparationArachidic acidAdipic acid
Aspects of the invention relate to beverage compositions, including, for example, concentrated and ready-to-drink formulations sweetened with at least one non-nutritive sweetener and further including a long chain fatty acid compound in an amount sufficient to reduce the off-note taste of the non-nutritive sweetener. In certain embodiments, the long chain fatty acid may be one or more of the following: lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, oleic acid, linoleic acid, alpha-linolenic acid, arachidonic acid, eicosapentaenoic acid, docosahexaenoic acid, erucic acid, adipic acid, and palmitic acid. In certain exemplary embodiments, a plurality of different long chain fatty acids are utilized. In another embodiments, the long chain fatty acids comprise both natural and synthetic fatty acids.
Owner:CONCENTRATE MFG OF IRELAND
Fat emulsion providing improved health and taste characteristics in food
InactiveUS20120053251A1Low in fatHigh emulsionBiocideEdible oils/fats with reduced calorie/fat contentFiberAntioxidant
The embodiments relate to fat emulsion structures based on both an aqueous and non-aqueous glycerin component as the primary aqueous component in which the fat emulsion can create a wide range of viscosities that mimic fat structures similar to cream, or all the way to hardened fat structures like Trans Fat. The fat emulsion can be added to a wide group of foods that use a monosaccharide or disaccharide as the basis for its sweetener component, can lower the sugar content of foods, can improve mouth feel while lowering the fat content in high fat foods, can add a balance of dietary fats and fiber to foods, and can add antioxidant content to food products.
Owner:ANTIOXIDANT SUPERFOODS
Liquid nutritional compositions containing unsaturated fatty acids
ActiveUS20070048405A1Improve oxidation stabilityAdd flavorFood ingredient as taste affecting agentFood preparationLipid formationTotal protein
Disclosed are liquid nutritional compositions comprising: carbohydrate; lipid having from about 0.1% to about 20% of an n-3 polyunsaturated fatty acid, n-6 polyunsaturated fatty acid, or combinations thereof by weight of the composition; a protein matrix having from about 15% to about 50% of a whey protein fraction by weight of the total protein in the composition; and a limonene-containing material, cranberry oil, or combinations thereof. The compositions are preferably aseptically packaged, and provide enhanced oxidative stability, flavor, and aroma, especially when formulated with relative high polyunsaturated fatty acid concentrations.
Owner:ABBOTT LAB INC
Preparation method of cheese chicken cutlet
InactiveCN103653020AUnique tasteFood ingredient as taste affecting agentFood shearingDeep fryingSlurry
The invention provides a preparation method of cheese chicken cutlet. The preparation method comprises following steps: (1) cutting, wherein chicken legs are cut into meat pieces with chicken skin with a thickness of 0.4 to 1cm, redundant fat is removed, and raw material meat pieces are obtained; (2) rolling, kneading, and pickling, wherein the raw material meat pieces are mixed with a pickling liquid, and are subjected to rolling, kneading, and pickling so as to obtained pickled meat pieces; (3) coating with starch, wherein the pickled meat pieces are mixed with starch; (4) adding cheese, wherein cheese is sandwiched between the chicken skin and the meat; (5) coating with a slurry, and powder or breadcrumb, wherein after adding cheese, the meat pieces are coated with a layer of a slurry via spraying, and are coated with a layer of powder or breadcrumb; (6) deep frying and sizing; and (7) steaming and roasting. Compared with existing chicken cutlet, cheese and chicken meat are combined, and are heated, cheese is melted, and the chicken meat is permeated by melted cheese, so that the chicken meat possesses unique taste and mouthfeel, and is delicious and juicy.
Owner:SHANDONG FENGXIANG
Preparation method of agaric ferment
ActiveCN103549385AWide range of usesSimple processMulti-step food processesFood ingredient as taste affecting agentAgaricSterile water
The invention discloses a preparation method of agaric ferment. The preparation method adopts the following components in parts by weight and a technical process; the components are mainly as follows: 2-10 parts of dry agaric, 40-100 parts of sugars and 200-500 parts of sterile water. The technical process is as follows: (1), soaking and re-watering the dry agaric; (2), draining off after flushing; (3), cutting the agaric into pieces; (4), spacing and layering the agaric pieces and the sugars to be placed into a fermentation barrel, wherein adding amount of the sugars is 20-60 parts; and adding 50-200 parts of the sterile water; (5), naturally fermenting under the normal temperature, stirring once every day, and releasing gases for 3-5 times during the period; (6), naturally fermenting for over 45 days to obtain primary fermentation agaric ferment liquor; (7), adding 20-40 parts of sugars and 50-150 parts of the sterile water for secondary natural fermentation for over 30 days after grinding the agaric pieces into a thick liquid; and (8), combining the twice fermentation liquor, homogenizing and standing for over 10 days to obtain the agaric ferment.
Owner:天津市星河系科技有限公司
Tingling and salivating compositions
InactiveUS20090155445A1Promote salivationGood effectCosmetic preparationsToilet preparationsFlavorAdditive ingredient
A sensate composition that includes a salivating component, a tingling component and a flavor, the salivating component being formed of at least a mixture of citric, malic and succinic acid, or one of each of their salts, and the tingling component being formed of a Jambu oleoresin, spilanthol, any extract containing either or both, and their mixtures. The sensate composition allows the preparation of consumer products having improved salivating properties.
Owner:FIRMENICH SA
Use of water-dispersible carotenoid nanoparticles as taste modulators, taste modulators containing water-dispersible carotenoid nanoparticles, and, method for taste modulation
InactiveUS20100028444A1Reduce bitternessSimple wayBiocideOrganic active ingredientsNanoparticleCarotenoid
Use of at least one type of water-dispersible carotenoid nanoparticles as taste modulators in compositions of matter; process for taste modulation of compositions of matter in which at least one type of water-dispersible carotenoid nanoparticles is added to compositions of matter; and also taste modulators for compositions of matter comprising(A) at least one type of water-dispersible carotenoid nanoparticles and(B) at least one azo compound, comprising at least one azo group.
Owner:BRAIN AG
A hot and spicy sauce and a preparation method thereof
InactiveCN104489614AKeep the tasteSwelling and looseningFood ingredient as taste affecting agentFood ingredient as flavour affecting agentFood flavoringsBroad beans
The present invention discloses a hot and spicy sauce and a preparation method thereof, and belongs to the field of food seasoning technology. The preparation method comprises the following main steps: preparing each raw material according to characteristics of the raw materials, heating siritch to 180-200 DEG C, adding ginger and garlic into the siritch, sauting the ginger and garlic until fragrant, adding thick broad-bean sauce into the mixture, maintaining product temperature at about 95 DEG C and stir-frying the mixture for 3-6 minutes, frying the mixture with pepper, shii-take and chilli paste, edible fungus and diced tofu for about 10 minutes, adding inspissated juice of Chinese wolfberry, red date and apple, spice material and soy sauce into the mixture, frying the mixture for additional 5 minutes at a product temperature of about 95 DEG C, adding salt, edible fungus powder, crushed peanut and sesame, continuing frying the mixture for 5 minutes, adding zanthorylum oil, stopping the fire, and maintaining product temperature at above 65 DEG C for hot filling. The hot and spicy sauce prepared in accordance with the above-mentioned preparation method is rich in nutrition, beautiful, ruddy and shiny in color, rich in gloss, salty and spicy and natural in taste, harmonious in fragrance, and crispy and chewy in taste.
Owner:湖南辣啦食品科技有限公司
Rebaudioside b and derivatives
ActiveUS20130071537A1Great tasteHigh potency sweetenerSugar derivativesConfectioneryBitter tasteSteviol glycoside
Owner:SWEET GREEN FIELDS INT CO LTD
Beverage products with non-nutritive sweetener and bitterant
Aspects of the invention relate to beverage compositions, including, for example, concentrated and ready-to-drink formulations sweetened with at least one non-nutritive sweetener and further including a bitterant compound in an amount sufficient to reduce the lingering sweet aftertaste of the non-nutritive sweetener(s). In certain illustrative embodiments, the non-nutritive sweetener(s) may be one or more of the following: a steviol glycoside, Lo Han Guo, thaumatin, monatin, monellin, brazzein, sucralose. Another aspect of the invention relates to a method that combines a non-nutritive sweetener having a lingering sweet aftertaste with a bitterant compound to create a mixture such that when the mixture is contained in a beverage, the bitterant compound is present in an amount sufficient to reduce the lingering sweet aftertaste of the non-nutritive sweetener.
Owner:CONCENTRATE MFG OF IRELAND
Production method of staple food vermicelli for diabetic population
ActiveCN105520052AImprove digestion and absorption rateImprove processing qualityFood ingredient as taste affecting agentFood ingredient as mouthfeel improving agentResistant starchGluten
The present invention provides a production method of staple food vermicelli for diabetic population, and the method is as follows: degreasing and ultra-finely grinding tartary buckwheat bran powder, mixing the tartary buckwheat bran powder with part of tartary buckwheat powder, then pre-cooking, then mixing with residual tartary buckwheat powder for preparing tartary buckwheat whole powder, and preparing vermicelli rich in the tartary buckwheat whole powder by formulation optimizing and vacuum flour mixing technology. The vermicelli rich in the tartary buckwheat whole powder comprises the following raw materials in parts by weight: 10 to 80 parts of the tartary buckwheat whole powder, 1 to 30 parts of hulless oat, 20 to 90 parts of wheat flour, 1 to 50 parts of resistant starch, 0.5 to 10 parts of high active gluten powder, 0.1 to 2.5 parts of edible salt, 0.1 to 0.5 part of edible colloid, 0.5 to 10 parts of starch and 0.1 to 0.2 part of dietary alkali. The vermicelli rich in the tartary buckwheat whole powder has the effects of significant control of rise in blood sugar after meals for type 2 diabetic patients, improvement of insulin sensitivity and reduction of insulin resistance, and can be used as a good staple food choice for the type 2 diabetic patients.
Owner:JIANGSU UNIV
Method of reducing unpleasant taste and/or unpleasant odor
InactiveUS20060134197A1Reduce pungent tasteWeak harsh tasteConfectioneryCosmeticsAdditive ingredientOdor
The present invention has objects to provide a method of lowering the unpleasant taste and / or smell of compositions, and an agent for lowering unpleasant taste and / or smell. The objects are solved by providing a method of lowering unpleasant taste and / or smell, comprising a step of incorporating an saccharide derivative of α,α-trehalose in compositions; a composition with lowered unpleasant taste and / or smell, obtainable by the method; and an agent for lowering unpleasant taste and / or smell, comprising an saccharide derivatives of α,α-trehalose as an effective ingredients.
Owner:HAYASHIBARA BIOCHEMICAL LAB INC
Porous Catalytic Matrices for Elimination of Toxicants Found in Tobacco Combustion Products
ActiveUS20130032160A1Reduce in quantityTobacco treatmentOrganic-compounds/hydrides/coordination-complexes catalystsToxicantChemical compound
Described herein are compositions and methods for capturing carbonylic or phenolic toxicants, or converting these toxicants into less volatile compounds. The toxicants, which may be a component of cigarette smoke, may be captured by physical or chemical adsorption, absorption, or entrapment.
Owner:MASSACHUSETTS INST OF TECH
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