33360 results about "Flavor" patented technology

The flavor and aroma characteristics of the smoke of a tobacco blend incorporating Oriental tobacco are improved by subjecting that blend to heat treatment. Oriental tobacco having a relatively high sucrose ester content is combined with a second dissimilar Oriental tobacco material and / or a non-Oriental tobacco material to form a tobacco mixture, and that mixture is heated for a time and under conditions sufficient to reduce the concentration of sucrose esters in the Oriental tobacco. Tobacco blends having reduced levels of sucrose esters yield smoke that does not possess undesirable off-notes provided by pyrolysis products of those sucrose esters; namely, 2-methylpropionic acid, 3-methylbutyric acid and 3-methylpentanoic acid.

A perfume encapsulate comprises an aminoplast capsule, the capsule shell comprising urea-formaldehyde or melamine-formaldehyde polymer and a second polymer comprising a polymer or copolymer of one or more anhydrides, preferably ethylene / maleic anhydride copolymer. The second polymer improves the stability of the capsules with respect to surfactant, thus improving perfume retention properties and enabling use of the capsules in aqueous surfactant-containing products in a way that has not hitherto been possible.

The invention discloses chewable soft capsules, which comprise capsule shells and contents sealed in the capsule shells. The chewable soft capsules are characterized by comprising the following raw materials in part by weight: 25 to 65 parts of glutin, 1 to 25 percent of thickening agent, 18 to 65 parts of plasticizer, 4 to 16 parts of water and a mixture containing one or more of 0.005 to 20 parts of sweetening agent, 0.005 to 2 parts of essence, 0.0001 to 10 parts of pigment and 0.0001 to 5 parts of acid additive. The invention also discloses a method for preparing the novel chewable soft capsules. The chewable soft capsules have the advantages of reasonable blending ratio, proper hardness, good temperature resistance, no adhesion, no deformation, stable storage, quick dissolution of effectively components and high chewiness; and when the chewing soft capsules are chewed, tastes of the capsule shells and the contents easily and uniformly spread in the mouth so as to cover up bad taste of raw materials.

The present invention relates to a perfume composition for delivery of high impact accord perfume ingredients, encapsulated embodiments of such compositions and their use in laundry and cleaning applications.

The present invention relates to fragrance delivery systems which comprise: A) from about 0.01% by weight of a pro-fragrance component which comprises pro-fragrances or pro-accords selected from at least two of the following: i) aldehyde and ketone releasing pro-fragrances, preferably an oxazolidine pro-fragrance; ii) β-amino pro-fragrances; and iii) orthoester pro-accords; and B) the balance carries and others adjunct ingredients.

The present invention relates to novel heterocyclic pro-fragrances, preferably oxazolidines, tertahydro-1,3-oxazines, thiazolidines, or tetrahydro-1,3-thiazines, more preferably oxazolidines, or tertahydro-1,3-oxazines, most preferably oxazolidines, which are capable of sustained release of fragrance raw material ketones and aldehydes and to fragrance delivery systems which comprise said pro-fragrances.

Disclosed are personal care compositions, including compositions for oral, throat and skin care comprising a blend of naturally occurring flavor or perfume ingredients or essential oils containing such ingredients, wherein the blend provides excellent antimicrobial activity and comprises at least two components, a first acyclic component selected from citral, neral, geranial, geraniol and nerol and a second cyclic-containing component selected from eucalyptol, carvacrol and eugenol. Preferably, the blend comprises 3, 4, 5 or more of the above components. Greater synergy in terms of antimicrobial efficacy may be obtained the more different components are blended together. The present compositions are effective in killing, suppressing the growth of and / or altering metabolism of microorganisms including those which cause undesirable oral cavity conditions including plaque, caries, calculus, gingivitis, periodontal disease and malodor. Optionally the blend further comprises additional antimicrobial and / or anti-inflammatory components, preferably naturally-occurring as well.

This invention relates to a multi-flavored electronic cigarette, including liquid storage components adapted for reserving liquid smoke and heaters adapted for atomizing liquid smoke to smoke, the electronic cigarette being further provided with at least two atomizing chambers therein adapted for allowing a kind of liquid smoke to be atomized therein to become smoke, each atomizing chamber reserving a kind of liquid smoke and provided with one of the heater, the electronic cigarette being further provided with a heater control circuit board therein electrically connected with each heater, a battery electrically connected with the heater control circuit board and a control switch disposed on an outer shell of the electronic cigarette. This kind of multi-flavored electronic cigarette has multiple atomizing chambers, and satisfies the requirement for free choice of one flavor, multi-flavors or a combination of optional flavors.

The invention relates to a programmable vaporizer device and method that allows a user to controllably atomize a plurality of aerosol-forming substrates having different flavors in order to generate an aerosol mixture with a specific flavor profile and share that flavor profile with other users over a computer network. Preferably, the vaporizer device includes a user interface adapted to create a flavor profile by allowing a user to determine the intensity of specific flavors over the duration of inhalation.

The invention provides, in one aspect, a method of making a confectionery packet or sachet formed with an edible film and enclosing a center composition. The packet or sachet can be designed to be placed in the mouth, where the film dissolves and the center composition is released. In preferred embodiments, the center composition comprises a sugar alcohol, such as xylitol, that creates a cooling sensation. Many other flavors and / or colors or sensates can also be used in the center composition, and some embodiments include breath-freshening, anti-bacterial, nutriceutical, or pharmaceutical compositions in the center composition. The invention also comprises the edible packets or sachets, especially those composed of film with a desired retained water level suitable for producing a self-sealing film and / or an edible film packet that is stable at room temperature for at least six to twelve months.

Methods and systems for developing and manufacturing componentized drug product precursor modules that can be simply assembled to create customized drug products are disclosed. Each module contains components of a final drug product (e.g., active pharmaceutical ingredients, nutritional ingredients, and / or excipients) in a fixed mixture selected to maximize desired pharmaceutical characteristics (e.g., stability, manufacturing efficiency) and minimize cost. The modules can be extensively tested for quality and assembled immediately, or at a later time, in multiple combinations to customize the final drug product characteristics (e.g., multiple active ingredients, doses, flavor, viscosity, etc.) to meet individual patient / consumer needs and / or preferences while assuring high quality. Permitted combinations may be maintained in a database to enable networked drug product selection, prescribing, and ordering. Each resulting customized drug product dose can be labeled to facilitate compliance and reduce the number of drug products administered per day.

Disclosed here is a composition containing menthol and menthyl lactate, and its preparation method and its applications as a cooling agent and a flavoring agent.The present invention provides a composition characterized in that it comprises menthol and menthyl lactate in a ratio by weight in the range of 1:4˜4:1 and the corresponding crystallization point is below room temperature of 25° C. Such composition has the advantages of being liquid at room temperature; easy to use as a cooling agent or a flavoring agent; no need to use heat to melt menthol and menthyl lactate, which not only saves time, money and heating equipment, but also simplifies manufacturing process and can be used in cold processes at room temperature. The composition can be used as a cooling and / or flavoring agent and / or a fragrance ingredient in toothpaste, mouthwash, fragrance, cleansers, shaving cream, after shave products; shampoo, deodorant, antiperspirant, bath products, drinks, confectionary products, tobacco, pharmaceutical, foods, flavoring and fragrance products.

A method and composition to help persons reduce or quit smoking is disclosed, employing raw tobacco leaves, or tobacco fluid extract, or food grade tobacco like flavor and aroma, and Antioxidants, with or without and SAMe and caffeine. All ingredients can be in a micro-powdered or liquid form, for buccal administration. The composition can be in a tablet or capsule that is intended to be slowly sucked and dissolved in the mouth, and that delivers the nicotine, caffeine or SAMe, proved to be effective in alleviating smoking withdrawal symptoms. The composition can also be embedded inside a soft squeezable plastic cigarette for simulated smoking, providing additional periodic doses of nicotine, caffeine and SAMe to satisfy cravings for cigarettes.

This electronic cigarette 1 is characterized by having a casing 2 which has a foot 4 and an approximately bar-like whole shape, a discharging means (the first discharging means 14) which is disposed in the casing 2 and has at least one discharging head for discharging a liquid flavor-producing medium from a liquid flavor-producing medium-charged cavity by driving an actuator, and a control means 27 which is disposed in the casing 2 and controls the driving of the discharging means.

The invention discloses nutritional potato chips and a preparation method thereof. The nutritional potato chips are characterized by being prepared from the following raw materials in parts by weight: 90-100 parts of potatoes, 25-30 parts of rye flour, 3-4 parts of salt, 4-5 parts of oligosaccharide, 1-2 parts of zinc citrate, 8-10 parts of lily mayonnaise, 10-11 parts of almond, 11-12 parts of peanut, 12-13 parts of sesame, 1-2 parts of burdock, 1.5-1.8 parts of lophatherum gracile, 0.8-1.5 parts of tangerine peel, 1.5-2 parts of cassia seed, 1-1.5 parts of angelica, 2-2.5 parts of broadbean flower, 2-3 parts of apple blossom, 2-3 parts of stellaria media and 3-5 parts of rapeseed oil. The nutritional potato chips have superior flavor, are crisp, refreshing, scientific in proportion of all the ingredients and rich in nutrition, and have the effects of dispelling wind and heat, regulating qi, strengthening spleen, drying dampness, eliminating phlegm, replenishing blood, improving eyesight, cooling blood, detoxifying, maintaining beauty and keeping young.

Freshener products for air and fabric and methods for freshening air and / or fabrics are disclosed. In some embodiments, the freshening product may include a container for storing a freshening composition that may contain a perfume composition or may contain a perfume composition in conjunction with a malodor counteractant. The container may contain a propellant such as a compressed gas, and a dispenser; and the freshening composition.

Analog meat compositions produced from vegetable protein and processes for producing the analog meat compositions are described. The compositions are produced with high moisture content, low vegetable protein content, carbohydrate, and, optionally, an edible lipid material and provides a product that simulates the fibrous structure of animal meat and has a desirable meat-like moisture, texture, mouthfeel, flavor and color.

Dietary, health, and / or nutritional supplements provide various formulations of mushrooms grown in fermented soy, with or without rice flour, optionally in combination with sweetener(s), curcumin, and various other herbs and spices. Certain embodiments or compositions may be in liquid, beverage, solid, paste or powder forms. In certain embodiments the supplements contain mushroom species grown in fermented soy in the presence of certain bacterial species and optionally rice or rice flour. In some embodiments, other ingredients that may be present include one or more of curcumin, desmethoxycurcumin and bis-desmethoxycurcumin or all three curcumins. Certain embodiments may be used to treat or provide symptomatic relief from a variety of maladies ranging from malnutrition to mood related disorders to metabolic support and other more severe conditions as described herein.

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.

Disclosed are personal care compositions for use on hair, skin, oral cavity, throat and other mucosal surfaces containing a flavor / perfume system comprising one or more coolants, wherein the pleasant cool and refreshing sensation provided by the coolant is enhanced in terms of quicker onset, greater intensity or impact and / or longer duration, thereby improving appeal and acceptability of the compositions to consumers. In one embodiment the invention provides oral care compositions comprising(a) a flavor composition comprising one or more non-menthol coolants and optionally one or more additional flavor ingredients,(b) a calcium ion source and / or a calcium transport agent sufficient to potentiate and / or modulate the cooling and refreshing sensation provided by the coolant(s), and(c) an orally-acceptable carrier.Upon application to the oral cavity, the compositions provide an immediate onset of cooling sensation which lasts longer than about 15 minutes thereby providing long-lasting clean and fresh mouth impression and encouraging user compliance and repeated use of the compositions.

A polymeric encapsulated fragrance is disclosed which is suitable for use in personal care and cleaning products. In a preferred embodiment of the invention the fragrance is encapsulated by a first polymer material to form a fragrance encapsulated polymer, the polymer encapsulated shell is then coated with a cationic polymer, preferably a cationic starch and guar.

A deodorant composition is provided including a phenolic compound, at least one enzyme capable of oxidizing the phenolic compound, and / or a deodorant synergy agent that is either a flavor and a fragrance. The fragrance or the flavor possesses a rating for freshness, cleanness and pleasurableness greater than 50 on a scale of from 1 to 100. Preferably, the fragrance is citrusy, fruity, floral (or flower), musky, minty, green, fresh, woody, sandal, spicy, flower and perilla-type accord. The flavor is preferably citrusy, pepperminty, fruity, juicy, minty, herby, vanilla, spicy, flower and perilla-type accord. A method of deodorizing a mal-odor is also provided which includes mixing the deodorant composition of the present invention with a suitable carrier to form a product for treating mal-odors and applying the product to either an article or a mammal.

A saliva-soluble stimulant unit comprising an active ingredient and optional ingredients comprising flavor and aroma additives incorporated in a gel prepared by gelling a water-binding gelling agent, in which the active ingredient comprises nicotine or other alkaloids with the same direction of activity, said unit having i) a texture profile, determined by texture profile analysis, with parameter values of firmness, hardness, brittleness, adhesiveness, elasticity, and cohesiveness within given ranges; (ii) a disintegration time within the range 5-60 minutes; and (iii) a nicotine content from 0.5 to 10 mg or a corresponding content of said alkaloids.

The invention discloses a fruit and vegetable jam and a preparation method thereof. The fruit and vegetable jam is characterized by being prepared from the following components: 50-99.8% of fruit and vegetable concentrated pulps, 0.01-0.5% of Sodium D-isoascorbate or vitamin C, 0.01-0.5% of citric acid and 0-49.8% of syrup or substitute sugar. The preparation method comprises the following steps:pulping or juicing fruits and vegetables, and then concentrating the pulped or juiced fruits and vegetables 0-10 times; evenly stirring the components in proportion, and sterilizing the components atthe temperature of 75-132 DEG C for 2 seconds-50 minutes; and cooling the sterilized fruit and vegetable pulp to 20-45 DEG C, inoculating lactic acid bacteria into the sterilized and cooled fruit andvegetable pulp at a ratio of 103-109 cfu / mL, and fermenting the pulp at the temperature of 25-45 DEG C for 6-96 hours until the pH value is 2.5-5.0. The method has the following characteristics: (1) obtaining natural tender tart flavor is obtained, the astringent flavor of the fruits and the wild artemisia flavor of the vegetables are effectively removed; (2) by means of lactic acid bacteria fermentation, the content of amino acid in the fruits and vegetables can be improved by more than 20%, the contents of substances with special flavor are improved by more than 30%, and the flavor and taste of products are effectively improved; (3) nutrient components in the fruits and vegetables, such as vitamins, dietary fibers and the like, in the fruits and vegetables are fully maintained; and (4) the quality guarantee period of food is prolonged, and corruption is avoided.

A reduced sodium salty taste composition for reduction of sodium chloride in food contains sodium chloride, at least one of a food acid and a salt of a food acid, at least one of an amino acids and a salt of an amino acid, and can additionally contain potassium chloride, yeast extract, sweeteners, and flavors. A food containing the reduced sodium salty taste composition and a process for making the reduced sodium salty taste composition are disclosed.

A polymeric encapsulated fragrance is disclosed which is suitable for use in personal care and cleaning products. In a preferred embodiment of the invention, the fragrance is encapsulated by a first polymer material to form a fragrance encapsulated polymer, the polymer encapsulated shell is then coated with a mixture of cationic polymers, in a preferred embodiment the coating polymers are a reaction product of polyamines and (chloromethyl) oxirane or (bromomethyl) oxirane.

This invention is directed to a molded, pressed, low animal fat substitute cheese composition, comprising;moisture in an amount that is at least about 50% by weight of the cheese composition, and(A) a vegetable protein material;(B) a vegetable oil triglyceride; and(C) a hydrocolloid.In another embodiment, the molded, pressed, low animal fat substitute cheese compositions further comprises at least one component selected from the group consisting of(D) a cheese flavorant and(E) a starch.

Supplemented food formulations are disclosed. A gelatin has a composition comprising an effective amount of an antioxidant having anti-aging properties, an effective amount of a carnitine having anti-aging properties, a carbohydrate source for calories, an effective amount of at least one B vitamin, and flavors.

The electric fragrance diffuser including a housing having a plurality of outlet and inlet vents, a chamber for holding a fragrance medium, and a fan for drawing air from the inlet vents and creating an updraft airflow which facilitates the emission of the fragrance from the fragrance medium. The electric fragrance diffuser also includes a cowling structure for increasing and directing airflow in an upward direction. The cowling structure further interacts with inlet vents in the housing for accelerating the airflow in an upward direction and thereby accelerating the emission of the fragrance from the fragrance medium, wherein the fragrance is released from the apparatus via the outlet vents. The electric fragrance diffuser further comprises a storage compartment for storing at least one additional fragrance medium.