13552 results about "Food flavor" patented technology

A smoking article, such as a cigarette, comprises a lighting end and a mouth end. The smoking article possesses an aerosol-generation system that includes (i) a heat generation segment, and (ii) an aerosol-generating region or segment. A mouth end piece segment can be located at the mouth end of the smoking article. A segment of tobacco cut filler, gathered tobacco paper, or other type of flavor source material, can be positioned between the mouth end piece segment and the aerosol-generation segment. Optionally, segment composed of tobacco cut filler can be positioned so as to provide a lighting end segment. The smoking article possesses an overwrap (e.g., a single paper overwrap) that extends over the longitudinally extending surface of the mouth end piece segment, the aerosol generation segment, at least a portion of the length of the heat generation segment, any segment located between the mouth end piece and aerosol generation segments, and at least a portion of the length of the optional lighting end segment. Alternatively, the smoking article possesses an overwrap (e.g., a single paper overwrap) that extends over the longitudinally extending surface of the aerosol-generating segment, at least a portion of the length of the heat generation segment, at least a portion of any segment located downstream from the aerosol-generating segment, and at least a portion of the length of the optional lighting end segment, thereby forming a cigarette rod; and the cigarette rod is connected or attached to a filter element using a tipping type of material and arrangement.

PCT No. PCT / JP97 / 01954 Sec. 371 Date Feb. 20, 1998 Sec. 102(e) Date Feb. 20, 1998 PCT Filed Jun. 9, 1996 PCT Pub. No. WO97 / 48294 PCT Pub. Date Dec. 24, 1997A flavor generation piece (12) incorporates a formed body (32) of a material containing a flavor substance. A heater (42) heats the flavor generation piece (12) without burning it, thereby generating a flavor. The heater (42) has a tank (46) mounted in a heat-insulating holder (44) to store a combustible gas. A combustion portion (52) for burning the combustible gas is disposed on the tank (46). Ignition or extinction of the combustion portion (52) is selected by a switch (58). The upper portion of the heat-insulating holder (44) forms a heat exchange duct (62) surrounding the combustion portion (52) and providing an exhaust path (64). An air pipe (74) is disposed to cross the heat exchange duct (62) transversely in the exhaust path (64). Heat exchange is performed between a fluid flowing in the exhaust path (64) and a fluid flowing in the air pipe (74). A socket (76) communicating with the air pipe (74) to detachably mount the flavor generation piece (12) is disposed on the outer side surface of the heat-insulating holder (44).

Breed-specific dog food formulations that comprise chicken meat as the major ingredient, rice as the predominant (or sole) grain source, fruit and / or vegetable fiber as the primary or sole fiber source, unique fat and antioxidant blend, vitamins, herbs and spices, carotenoids, and no corn or artificial colors, preservatives, flavors or sugars are provided.

A smoking article, such as a cigarette, includes a carbonaceous heat source. A mouth end piece segment is located at the mouth end of the smoking article, and the mouth end piece segment allows the smoking article to be placed in the mouth of the smoker to be drawn upon. The smoking article further incorporates an aerosol-generating segment located between the heat generation segment and the mouth end piece segment. The aerosol-generating segment incorporates an aerosol-forming material (e.g., glycerin and flavors). The heat generation segment is in a heat exchange relationship with the aerosol-generating region such that heat generated by the burning fuel element acts to volatilize aerosol-forming material for aerosol formation. The carbonaceous heat source is in intimate contact with coarse, fine or ultrafine particles of materials such as cerium oxide, or mixtures of cerium oxide and palladium chloride.

The invention provides a high throughput, high purity, high yield system and method of isolating and purifying rebaudioside A (“Reb A”), with acceptable water solubility for all commercial uses, from commercially available Stevia rebaudiana starting material. The invention also provides a means of maximizing yields of 99+% purity Reb A based on the attributes of a given batch of Stevia starting material. The Reb A produced by the invention is water soluble, devoid of bitterness heretofore associated with rebaudioside sweeteners, non-caloric, and suitable for use as a reagent and as an ingredient in orally consumed products, e.g., as a sweetener, flavor enhancer, and flavor modifier.

The present invention provides a method for producing plants with a desired phenotypic trait which comprises subjecting plants to mutagenesis, screening chimeric progeny for plants having the desired phenotypic trait, and propagating the survivors. In an embodiment, the phenotypic trait comprises an altered amino acid content. Preferably, the technique is used to generate Nicotiana tobacum plant lines having an increase in at least one amino acid. In a preferred embodiment, the invention provides improved Nicotiana tobacum plant lines producing at least 1.35 nmole of threonine per milligram of dry plant weight. These plants are useful for improving the flavor and aroma of the tobacco.

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 hydration product. 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.

A smoking article, such as a cigarette, includes a lighting end and a mouth end. The lighting end is a longitudinally extending segment comprising smokable material that is intended to be lit and burned, and the resulting smoke generated by the burning of that smokable material is intended to be drawn into the mouth of the smoker through the mouth end of smoking article. A mouth end piece is located at the mouth end of the smoking article, and the mouth end piece allows the smoking article to be placed in the mouth of the smoker to be drawn upon. The smoking article further incorporates an aerosol-generation system that is located between the lighting end segment and the mouth end piece. The aerosol-generation system includes (i) a heat generation segment located adjacent to the lighting end segment, and (ii) an aerosol-generation region located between the heat generation segment and the mouth end piece. The aerosol-generation region incorporates an aerosol-forming material (e.g., glycerin and flavors). The lighting end segment is in a heat exchange relationship with the heat generation segment such that burning smokable material within the lighting end segment can ignite a combustible fuel element of the heat generation segment. The heat generation segment is in a heat exchange relationship with the aerosol-generation region such that heat generated by the burning fuel element acts to volatilize aerosol-forming material for aerosol formation.

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 antioxidants. 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.

Yogurt containing lactic acid bacteria and Bifidobacteria, to which one or more kinds of sweet substances selected from a group consisting of palatinose, palatinite, maltose, maltitol, starch syrup, reducing starch syrup and trehalose as well as a refined fish oil containing highly unsaturated fatty acids such as DHA and EPA are added, is packed in an oxygen blocking hermetic package. The yogurt contains highly unsaturated fatty acids and has good flavor and taste, as well as excellent product quality stability, and does not generate a fishy odor during normal storage periods.

The present invention relates generally to pharmaceutical 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 pharmaceutical 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 pharmaceutically active substance. The present invention also relates to pharmaceutical 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 pharmaceutical compositions and methods provide a more sugar-like temporal profile, including sweetness onset and sweetness linger, and / or a more sugar-like flavor profile.

A juice extractor capable of extracting juice from vegetables, fruits or soymilk from beans is disclosed. The extractor includes a housing having a draff outlet port and a juice outlet port, a screw having an upper rotary shaft inserted in a rotary shaft hole of the housing and a lower rotary shaft with a plurality of screw spirals formed on an outer periphery thereof, and a mesh drum for extracting the juice toward the juice outlet port, and a rotary brush mounted between the housing and the mesh drum and having a brush holder. Various nutrients and intrinsic flavor contained in the vegetables or fruits are maintained to the fullest extent by employing a very low speed screw of a squeezing mode. Also, since the housing accommodating the screw is vertically fixed to an upper portion of a drive unit, the material is automatically moved downward without pressing the material down, and the draff is discharged while squeezing and grinding the materials put in an inlet port.

The present invention relates to an improved controlled release system that can encapsulate different flavors, sensory markers, and active ingredients, or combinations of flavors, sensory markers and various active ingredients and release multiple active ingredients in a consecutive manner, one after the other. The controlled delivery system of the present invention is substantially free-flowing powder formed of solid hydrophobic nanospheres that are encapsulated in a moisture sensitive microspheres. The flavors, and active ingredients encapsulated in the hydrophobic nanospheres, in the water sensitive microsphere, or in both the nano and the microsphere. The flavors and active ingredients encapsulated in the nanospheres can be the same or different from those encapsulated in the microspheres. The encapsulation of different flavors or active agents in the various components of the system, such as nanospheres and microspheres, provides flavor transition (change in flavor character) during the use of the products. The controlled release system of the present invention enhances the stability and bioavailability of wide range of flavors, sensory markers, and other active ingredients, prolong their residence time in the oral cavity, control their release characteristics, and prolong the sensation of flavors and other sensory markers in the mouth to provide long lasting organoleptic perception or long lasting mouthfeel. The invention further relates oral care, food products, and beverages comprising the controlled release system of the present invention.

Disclosed are systems and methods for dispensing flavor doses and beverages. A beverage tower may be provided that has a small footprint and that is capable of dispensing a wide variety of flavor doses and blended beverages. The beverage tower may include a flow control module that controls the flow rate of beverage additives and water through the beverage tower and a switch module that includes a plurality of switches that may be selectively opened and closed to control the flow of beverage additives and water through the beverage tower to a point of dispense. A flavor dose or blended beverage may be dispensed by the beverage tower in accordance with user input that is provided to the beverage tower via a control panel. The user input may specify a desired beverage additive, a desired cup size, and an indication of whether a flavor shot or a blended beverage is desired. Additionally, a user may define and program into the memory of the beverage tower the various flavor doses and blended beverages that are capable of being dispensed by the beverage tower.

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.

The present invention relates generally to improving the taste of sweetener compositions having enhanced sweetness. In particular, the present invention relates to compositions that can improve the tastes of sweetness enhanced sweetener compositions including at least one sweetness enhancer and at least one sweetener by imparting a more sugar-like taste or characteristic. In particular, the compositions and methods provide at least one sweetness enhancer, at least one sweetener comprising a carbohydrate sweetener, a natural-high-potency sweetener, a synthetic high-potency sweetener, or a combination thereof, and at least one sweet taste improving composition.

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 weight management agent. 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.

The present invention relates generally to 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 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 preservative. The present invention also relates to 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 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.

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.

The present invention relates generally to dental 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 dental 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 an active dental substance. The present invention also relates to dental 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 dental compositions and methods provide a more sugar-like temporal profile, including sweetness onset and sweetness linger, and / or a more sugar-like flavor profile.

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 probiotic, a prebiotic, or combination thereof. 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.

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.

Disclosed is an electronic atomization device with an adjustable air inlet, which includes a cigarette holder, an atomizer connected to the cigarette holder and a battery assembly for supplying power to the atomizer. An air inlet is disposed at an upper portion of the atomizer for connecting the atomizer to outside world and a switch assembly is disposed between the atomizer and the cigarette holder for opening or closing the air inlet. As disclosed in the present invention, the air inlet can be closed completely by means of the switch assembly thereby preventing the condensate and liquid flavor from flowing to the outside world, avoiding the outsider surface of the electronic atomization device getting dirty and reducing the possibility of the damage of the battery assembly.

Disclosed is a fermented whey preparation produced by carrying out high-temperature sterilization of an aqueous whey protein solution having a solid content of 11 to 35% by weight and a pH value adjusted to 6.5 to 8.0, then subjecting the aqueous whey protein solution to lactic acid fermentation, and homogenizing the resultant fermentation liquor as such. The fermented whey preparation has a fermentation-derived unique and good flavor and, at the same time, has a refreshed and invigorating flavor and further has a velvety texture. The fermented whey preparation is also excellent in thermal stability and safety.

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.

The present invention relates generally to anti-diabetic 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 anti-diabetic 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 an anti-diabetic substance. The present invention also relates to anti-diabetic 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 anti-diabetic compositions and methods provide a more sugar-like temporal profile, including sweetness onset and sweetness linger, and / or a more sugar-like flavor profile.

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 saponin. 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.

The present invention relates generally to cereal 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 cereal compositions 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 cereal 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 cereal compositions and methods provide a more sugar-like temporal profile, including sweetness onset and sweetness linger, and / or a more sugar-like flavor profile.

In order to provide a spray dry method capable of producing a dry powder retaining the savor and flavor of a raw material and having solubility without any thermal deterioration, at a mass scale, a method for producing a dry powder keeping savor and flavor from a hydrous liquid material containing a savory and flavorful component and, preferably, a hygroscopic component by spray drying is disclosed, the method including spray drying the hydrous liquid material at the microfine liquid droplet state in gas atmosphere at the outlet temperature of a spray dryer at 20 to 90° C. and the outlet relative humidity of 1% RH to 40% RH, to prepare a dry powder of a mean particle size of 0.1 μm to 15 μm.

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 glucosamine. 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.