4680 results about "Flavoring Agents" patented technology

The present invention relates to the discovery that certain non-naturally occurring, non-peptide amide compounds and amide derivatives, such as oxalamides, ureas, and acrylamides, are useful flavor or taste modifiers, such as a flavoring or flavoring agents and flavor or taste enhancer, more particularly, savory (the “umami” taste of monosodium glutamate) or sweet taste modifiers,—savory or sweet flavoring agents and savory or sweet flavor enhancers, for food, beverages, and other comestible or orally administered medicinal products or compositions.

An electronic cigarette is provided in two or three sections. One section is a reusable barrel containing the electrical components, including a rechargeable battery and a heater or atomizer. Another section may include the atomizer and a replaceable and disposable cartridge having the desired volatile substance, such as nicotine, a medicament, and / or a flavoring agent.

The invention includes a protein rich, dry dietary supplement comprising a blend of legume protein, whey protein, egg white, calcium caseinate and powdered skim milk that is specifically formulated for weight control without the use of artificial appetite suppressants, but instead provides beneficial nutrients and supplements that naturally curb the appetite for specified periods of time. A preferred set of ingredients includes a protein blend combined with additional nutrients, vitamins, minerals and flavorings to enhance taste and further control the need for caloric intake. Various other preferred forms of the invention provide for implementation to allow for weight gain or weight maintenance of individuals desirous of the use of the beverage as a dietary supplement for those purposes.

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 savory or sweet flavor enhancers, for use in foods, beverages, and other comestible or orally administered medicinal products or compositions, optionally in the presence of or in mixtures with conventional flavoring agents such as monosodium glutamate or known natural and artificial sweeteners.

A filter element incorporating an adsorbent material is provided. The filter element may comprise a first section of filter material and a second section of filter material spaced apart to form a compartment therebetween. The compartment may be filled with one or more adsorbents or the compartment may be divided into two regions, wherein one compartment region is filled with an adsorbent and the other compartment region is either filled with an ion-exchange resin or remains empty. The section of filter material adjacent to the tobacco rod may include one or more channels therethrough for passaging smoke directly from the tobacco rod into the adsorbent-filled compartment. The mouth end section of filter material may contain a breakable capsule, wherein the breakable capsule is filled with a flavoring agent capable of altering the taste characteristics of mainstream smoke.

The invention relates to a controlled release bait material and a preparation method thereof. The controlled release bait material refers to small pills, micro-pills, microcapsules, microspheres, particles or sticks prepared from raw materials including a basic material, a feed attractant, a bonding agent, a hydrophilic high-polymer material, a water-insoluble high-polymer material, a quick-release material, a filler, a colorant, a flavoring agent and the like through a preparation means; and the controlled release bait material can be coated for improving the controlled release effect. The invention further discloses a preparation method of the bait material. The controlled release material has rapid and lasting attracting force on fishes, the fish attracting time can be adjusted according to the habit of a fisherman and the habits of fishes, the food ration and frequency of fishes are increased, the fishing success rate can be increased, the food intake of fishes in cultivation of fishes can be increased, the corrosion ratios of remnant feeds and feeds in water bodies are reduced, the utilization ratios of feeds is increased, and the water body environmental pollution is lowered. The preparation method provided by the invention is suitable for industrial production.

The present invention relates to a method of enhancing the salty taste of a food or beverage containing salt which comprises adding an acidic peptide or a peptide obtained by subjecting a protein to hydrolysis and deamidation to the food or beverage, a salty taste enhancer comprising the peptide as an active ingredient, a salty taste seasoning agent comprising the peptide and salt, and a food or beverage comprising the salty taste enhancer or the salty taste seasoning agent.

Matrix compositions which contain a mixture of two different food polymers are useful for encapsulating encapsulates, such as flavoring agents.

A filter element incorporating an adsorbent material is provided. The filter element may comprise a first section of filter material and a second section of filter material spaced apart to form a compartment therebetween. The compartment may be filled with one or more adsorbents or the compartment may be divided into two regions, wherein one compartment region is filled with an adsorbent and the other compartment region is either filled with an ion-exchange resin or remains empty. The section of filter material adjacent to the tobacco rod may include one or more channels therethrough for passaging smoke directly from the tobacco rod into the adsorbent-filled compartment. The mouth end section of filter material may contain a breakable capsule, wherein the breakable capsule is filled with a flavoring agent capable of altering the taste characteristics of mainstream smoke.

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 filter element incorporating an adsorbent material is provided. The filter element may comprise a first section of filter material and a second section of filter material spaced apart to form a compartment therebetween. The compartment may be filled with one or more adsorbents or the compartment may be divided into two regions, wherein one compartment region is filled with an adsorbent and the other compartment region is either filled with an ion-exchange resin or remains empty. The section of filter material adjacent to the tobacco rod may include one or more channels therethrough for passaging smoke directly from the tobacco rod into the adsorbent-filled compartment. The mouth end section of filter material may contain a breakable capsule, wherein the breakable capsule is filled with a flavoring agent capable of altering the taste characteristics of mainstream smoke.

A filtered cigarette possesses at least one breakable capsule in its filter element. The filter element can possess a central cavity extending from the cigarette tobacco rod towards the middle of the filter element. The central cavity may be defined by an inner filter portion. The inner filter portion can be surrounded by an outer filter portion comprised of filter tow material that is generally permeable to the smoke generated by the cigarette. At least one breakable capsule is disposed in the central cavity of the filter element. The breakable capsules are spherical in shape, and are composed of a gelatin outer shell that encloses a payload of triglycerides and flavoring agents. The breakable capsules are adapted to rupture in response to pressure applied by the smoker to the outside region of the filter element.

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 dental device has a U-shaped carrier with at least one channel for embracing an arch of teeth. The carrier has recessed insets in the channel. Discrete inserts carrying a beneficial agent can fit into the insets and release the agent gradually. When the device is used in a primarily therapeutic application, the inserts may be installed into all or less than all of the insets to form various insert patterns. Thus, different oral regions can be affected by different insert patterns. When the device is used as an athletic mouthguard, temporary blanks may be initially fitted in the insets, while a portion of the mouthguard is softened before an arch of teeth is pressed into the channel to make a custom impression. The inserts that are later installed in the insets possess different physical properties than the carrier and may be positioned and shaped to mechanically buffer teeth of the arch from mechanical shocks as well as release beneficial agents. The inserts may be replaced or refreshed to maintain the beneficial agent, which may be xylitol, remineralizing agents, moisturizing agents, desensitizing agents, flavoring agents, breath fresheners, chemical and biological indicators, nutraceuticals, antibiotics, probiotics, other medications and chemotherapeutics, or other agents.

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.

A chewing gum comprising at least one active pharmaceutical ingredient (API) with a core onto which is applied at least one inner polymer film coating and thereafter onto which is applied at least one outer hard coating. A preferred API is nicotine. Flavoring agents may be incorporated in the core, in the at least one inner polymer film coating and / or in the at least one outer hard coating. The gums formed exhibit a long lasting effect of flavoring agent(s) and result in the domination of flavoring agents in the coating(s) over flavoring agent(s) in the core, thereby (a) avoiding problems of chemical or pharmaceutical incompatibility between an API in the core and flavoring agent(s) in the coating(s) and (b) achieving an increased control of the release of the API and of non-active excipients.

Discloses a multi-flavour hot beverage dispenser apparatus adapted to dispense a selected flavour hot drink. The dispenser apparatus has hopper to hold a base powder. The hopper includes a hopper dispenser outlet including a motor driven auger to dispense the base powder from the hopper and a hot water boiler and hot water dispense valve. The hot water boiler has controlled heating means to heat the water to the desired temperature. A plurality of liquid flavour dispensers is provided with one or more dispensers selectively activatable to dispense a flavour syrup to flavour the dispensed hot drink to the desired flavour. The liquid flavouring supply is remote from the beverage dispenser allowing a compact sized dispenser which requires minimal counter space that does not increase with increasing flavour selection offerings. A mixer mixes the hot drink constituents to produce the selected flavour of hot drink indicated by a user by depressing a dispense key corresponding to the desired size and flavour of drink to be dispensed. A portion controlled or push and hold dispense cycle is described. In addition, drink constituent supply sensors are disclosed which operate to disable hot drink dispensing when a supply is low.

A cookie or other food product which is designed to deliver a larger dose of cinnamon or other additive such as fruit extract or rind to a human user without significant introduction of food items detrimental to additive(s)'s expected medicinal action and without an unpleasant taste sensation. The cookie is designed to be chewed as opposed to swallowed and the flavoring of the additive(s) is intended to enhance the cookie as opposed to the flavoring being covered up or concealed by other flavorings.

Buccal aerosol sprays using polar and / or non-polar solvents have now been developed which provide propofol for rapid absorption through the oral mucosa, resulting in fast onset of effect. The buccal polar compositions of the invention comprise formulation I: propofol, a polar solvent and an optional flavoring agent; formulation II: propofol, a polar solvent, a propellant, and an optionally flavoring agent; formulation III: propofol, a non-polar solvent, and an optional flavoring agent; formulation IV: propofol, a non-polar solvent, a propellant, and an optional flavoring agent; formulation V: propofol, a mixture of a polar solvent and a non-polar solvent, and an optional flavoring agent; and formulation VI: propofol, a mixture of a polar solvent and a non-polar solvent, a propellant, and an optional flavoring agent.

Buccal aerosol sprays or capsules using polar and non-polar solvent have now been developed which provide biologically active compounds for rapid absorption through the oral mucosa, resulting in fast onset of effect. The buccal polar compositions of the invention comprise formulation I: aqueous polar solvent, active compound, and optional flavoring agent; formulation II: aqueous polar solvent, active compound, optionally flavoring agent, and propellant; formulation III: non-polar solvent, active compound, and optional flavoring agent; and formulation IV: non-polar solvent, active compound, optional flavoring agent, and propellant.

A method for producing a chewing gum, as well as the chewing gum so produced, incorporates a physiological cooling agent, such as acyclic carboxamide, or combinations of physiological cooling agents. In another embodiment a combination of physiological cooling agents is made in a modified release structure. The modified release / cooling agents combination is preferably obtained by physically modifying the properties of the combination of cooling agents by coating and drying. When incorporated into gum, these particles are adapted to enhance the shelf stability of the flavor and / or produce a modified release when the gum is chewed. In another embodiment, the physiological cooling agent is present with menthol and menthone. In another embodiment, coated chewing gum has a coating that comprises a physiological cooling agent. The preferred inventive chewing gum provides a high flavor impact in which the harsh notes normally associated with such a high flavor impact have been reduced or eliminated. In addition, the preferred inventive gum provides a clean, high-quality, cooling chewing gum coating with xylitol or other polyols where xylitol has been reduced in concentration or eliminated.

Buccal aerosol sprays or capsules using polar and non-polar solvent have now been developed which provide biologically active compounds for rapid absorption through the oral mucosa, resulting in fast onset of effect. The buccal polar compositions of the invention comprise formulation I: aqueous polar solvent, active compound, and optional flavoring agent; formulation II: aqueous polar solvent, active compound, optionally flavoring agent, and propellant; formulation III: non-polar solvent, active compound, and optional flavoring agent; and formulation IV: non-polar solvent, active compound, optional flavoring agent, and propellant.

The present invention relates to peroxide containing oral care compositions containing a flavor system that effectively masks the undesirable taste and sensations due to peroxide. The flavor system comprises menthol, at least one other secondary coolant and selected flavor chemicals that together provide a stable flavor profile and a high impact refreshing taste and sensation. The secondary coolant is selected from carboxamides, ketals, diols, menthyl esters and mixtures thereof.

Buccal aerosol sprays or capsules using polar and non-polar solvent have now been developed which provide biologically active compounds for rapid absorption through the oral mucosa, resulting in fast onset of effect. The buccal polar compositions of the invention comprise formulation I: aqueous polar solvent, active compound, and optional flavoring agent; formulation II: aqueous polar solvent, active compound, optionally flavoring agent, and propellant; formulation III: non-polar solvent, active compound, and optional flavoring agent; and formulation IV: non-polar solvent, active compound, optional flavoring agent, and propellant.

This invention relates to a soy protein containing food product comprising; (A) a soy protein material selected from the group consisting of a soy protein flour, a soy protein concentrate, a soy protein isolate and mixtures thereof; (B) a humectant comprising (i) a colorant and at least one selected from the group consisting of (ii) a flavoring agent, (iii) a triglyceride, (iv) a food grade acid or acidic salt, (v) a food grade base or basic salt, and (vi) a food grade emulsion; and (C) water. In another embodiment, the invention is directed to a process for preparing a soy protein containing food product.

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 groups. The compounds 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 savory or sweet flavor enhancers, for use in foods, beverages, and other comestible or orally administered medicinal products or compositions, optionally in the presence of or in mixtures with conventional flavoring agents such as monosodium glutamate or known natural or artificial sweeteners.

The invention discloses a freeze beverage containing isomaltose hypgather and process for preparation, wherein the raw materials comprise the following constituents (by weight ratio): cow's milk and / or dairy product and / or dairy product analogues 0-90%, isomaltose hypgather 0. 01-10. 0%, sugar 4. 0-16. 0%, stabilizing agent 0. 1-1. 0%, sour flavor agent 0-0. 7%, edible flavoring essence 0. 01-0. 4% and balancing water.

The pharmaceutical formulations of the invention for masking the odor from the sulfur-containing active agent comprise at least one sulfur-containing active agent, an effective amount of at least one flavoring agent. Any flavoring agent or combinations of flavoring agents may be used in the pharmaceutical formulation of the invention. The flavoring agent may be natural flavors, natural fruit flavors, artificial flavors, and mixtures thereof. The pharmaceutical formulation may contain an artificial sweetener, a natural sweetener or mixtures thereof. The pharmaceutical formulations are provided in liquid dosage form or a dry powder dosage form for reconstitution in water. Stabilizer added as one of expicients can extend the stability of the pharmaceutical formulation liquid dosage form for a period of at least 30 days when the formulation is stored below room temperature. The pharmaceutical formulations of the invention are palatable and particularly useful for the administration of sulfur-containing drugs to very small children that are in need of such medications. Methods of forming a liquid dosage form of pharmaceutical formulation by adding water to the dry powder form, methods to prepare an odor-masking pharmaceutical formulation and methods for treating lead poisoning or Wilson's disease using the odor-masking pharmaceutical formulation are also provided.