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    Taste modifiers comprising a chlorogenic acid
    94.
    发明申请
    Taste modifiers comprising a chlorogenic acid 有权
    包含绿原酸的调味剂

    公开(公告)号：US20040213881A1

    公开(公告)日：2004-10-28

    申请号：US10480372

    申请日：2004-06-03

    发明人： Minjien Chien ,  Alex Hausler ,  Hans Van Leersum

    IPC分类号： A23L001/22

    CPC分类号： C12G3/04 ,  A23C9/1307 ,  A23C11/103 ,  A23L2/56 ,  A23L2/60 ,  A23L27/2026 ,  A23L27/204 ,  A23L27/30 ,  A23L27/84 ,  A61K36/74

    摘要： The present invention discloses a method to modify the taste profile of consumables by adding esters of quinic acid and cinnamic acid derivatives. These esters, which belong to the family of chlorogenic acid, may be synthetic or may be extracted from a natural source such as a botanical. Chlorogenic acid is added to consumables to mask bitter off-tastes or other displeasing tastes imparted by one or more natural, synthetic or semi-synthetic components in the consumable.

    摘要翻译： 本发明公开了通过加入奎尼酸和肉桂酸衍生物的酯来改变消耗品的味道特征的方法。 属于绿原酸家族的这些酯可以是合成的或可以从天然来源例如植物提取物。 将绿原酸加入到消耗品中以掩盖由消耗品中的一种或多种天然的，合成的或半合成的组分赋予的苦味或其他不愉快的味道。

    Alpha-Isomaltosylglucosaccharide synthase, process for producing the same and use thereof
    96.
    发明申请
    Alpha-Isomaltosylglucosaccharide synthase, process for producing the same and use thereof 有权
    α-异麦芽糖基糖合酶，其制备方法及其应用

    公开(公告)号：US20030194762A1

    公开(公告)日：2003-10-16

    申请号：US10089549

    申请日：2002-04-01

    发明人： Michio Kubota ,  Keiji ` Tsusaki ,  Takanobu Higashiyama ,  Shigeharu Fukuda ,  Toshio Miyake

    IPC分类号： C12P019/04 ,  C07H021/04 ,  C12P021/02 ,  C12N005/06 ,  C08B037/00 ,  C12N009/24

    CPC分类号： A23G1/40 ,  A21D2/181 ,  A23C9/005 ,  A23C9/1307 ,  A23C9/1544 ,  A23C9/156 ,  A23G3/42 ,  A23G4/10 ,  A23G9/34 ,  A23L2/60 ,  A23L15/00 ,  A23L15/20 ,  A23L27/30 ,  A23L33/10 ,  A23L33/21 ,  A61K8/60 ,  A61K8/66 ,  A61K9/0014 ,  A61K47/26 ,  A61Q11/00 ,  A61Q19/00 ,  A61Q19/02 ,  A61Q19/10 ,  C07H3/04 ,  C07H3/06 ,  C12N9/1051 ,  C12N9/2425 ,  C12N9/2428 ,  C12P19/04 ,  C12Y302/01001 ,  C12Y302/01002 ,  C12Y302/01003 ,  C12Y302/0102

    摘要： The object of the present invention is to provide an null-isomaltosylglucosaccharide-forming enzyme, process of the same, cyclotetrasaccharide, and saccharide composition comprising the saccharide which are obtainable by using the enzyme; and is solved by establishing an null-isomaltosylglucosaccharide-forming enzyme which forms a saccharide, having a glucose polymerization degree of at least three and having both the null-1,6 glucosidic linkage as a linkage at the non-reducing end and the null-1,4 glucosidic linkage other than the linkage at the non-reducing end, by catalyzing the null-glucosyl-transfer from a saccharide having a glucose polymerization degree of at least two and having the null-1,4 glucosidic linkage as a linkage at the non-reducing end without substantially increasing the reducing power; null-isomaltosyl-transferring method using the enzyme; method for forming null-isomaltosylglucosaccharide; process for producing a cyclotetrasaccharide having the structure of cyclonullnull6)-null-D-glucopyranosyl-(1null3)-null-D-glucopyranosyl-(1null6)-null-D-glucopyranosyl-(1null3)-null-D-glucopyranosyl-(1nullnull using both the null-isomaltosylglucosaccharide-forming enzyme and the null-isomaltosyl-transferring enzyme; and the uses of the saccharides obtainable therewith.

    摘要翻译： 本发明的目的是提供一种α-异麦芽糖基葡萄糖形成酶，其工艺，环四糖和包含可通过使用酶获得的糖的糖组合物; 并且通过建立形成葡糖聚合度至少为3并且在非还原末端具有α-1,6糖苷键作为连接的α糖异构体糖结合酶和α - 通过催化从葡萄糖聚合度至少为2并具有α-1,4糖苷键作为连接的糖的α-葡糖基转移而在非还原性末端的连接以外的1,4-葡糖苷键 所述非还原端基本上不增加所述还原能力; 使用该酶的α-异麦芽糖基转移法; 形成α-异麦芽糖基糖的方法; 具有环{ - > 6）-al-D-glucopyranosyl-（1-> 3）-al-D-glucopyranosyl-（1-> 6）-al-D-glucopyranosyl-（1）的结构的环四糖的制备方法 - > 3）-al-D-吡喃葡萄糖基 - （1->}，使用α-异麦芽糖基糖形成酶和α-异麦芽糖基转移酶;以及可用其获得的糖的用途。

    Composition for improving the taste and sweetness profile of beverages having intense sweeteners
    97.
    发明申请
    Composition for improving the taste and sweetness profile of beverages having intense sweeteners 审中-公开
    用于改善具有强甜味剂的饮料的味道和甜度概况的组合物

    公开(公告)号：US20030035875A1

    公开(公告)日：2003-02-20

    申请号：US10108839

    申请日：2002-03-28

    发明人： Joel I. Dulebohn ,  Lavaughn M. Hill

    IPC分类号： A23L001/236

    CPC分类号： A23L2/02 ,  A23L2/56 ,  A23L2/60 ,  A23L27/30 ,  A23L27/32

    摘要： A composition including: an intense sweetener, a gum; a food additive comprising an amino acid, an acid selected from organic acids, inorganic acids and mixtures thereof, and a metal ion; and an agent that masks or blocks the taste of bitter substances is disclosed. The composition may be incorporated into a beverage (such as a carbonated soft drink and flavored water). The components in the composition other than the intense sweetener eliminate the off flavors due to the intense sweetener. The components in the composition other than the intense sweetener improve the shelf life, enhance the mouth-feel, eliminate the off flavors of the intense sweetener, and improves the time-intensity profile of a beverage or other oral use product.

    摘要翻译： 一种组合物，包括：强甜味剂，口香糖; 包含氨基酸，选自有机酸，无机酸及其混合物的酸和金属离子的食品添加剂; 并且公开了掩盖或阻止苦味物质味道的药剂。 组合物可以并入饮料（例如碳酸软饮料和调味水）中。 除强力甜味剂之外，组合物中的组分可消除由于强甜味剂而引起的风味。 除强力甜味剂外，组合物中的组分可改善保存期限，增强口感，消除强效甜味剂的味道，并改善饮料或其他口用产品的时间 - 强度分布。

    Composition that eliminates the aftertaste of non-nutritive sweeteners and stabilize flavorings used with non-nutritive sweeteners and methods related thereto
    98.
    发明申请
    Composition that eliminates the aftertaste of non-nutritive sweeteners and stabilize flavorings used with non-nutritive sweeteners and methods related thereto 审中-公开
    消除非营养甜味剂的回味并稳定与非营养甜味剂相关的调味剂和与之相关的方法的组合物

    公开(公告)号：US20020187233A1

    公开(公告)日：2002-12-12

    申请号：US10166587

    申请日：2002-06-05

    发明人： Morris Mann ,  Cheryl R. Mitchell

    IPC分类号： A23L001/236

    CPC分类号： A23L27/30 ,  A23L29/35

    摘要： Described are methods and compositions that eliminate the aftertaste of the various non-nutritive sweeteners. These include, but are not limited to, sucralose, aspartame and acesulfame-k (also known as the potassium salt of ascesulfame). In addition, methods and compositions are described which allow for stability of various flavoring compositions used in conjunction with non-nutritive sweeteners.

    摘要翻译： 描述了消除各种非营养甜味剂的余味的方法和组合物。 这些包括但不限于三氯蔗糖，阿斯巴甜和乙酰磺胺酸盐（也称为磺胺磺酸的钾盐）。 此外，描述了允许与非营养甜味剂结合使用的各种调味组合物的稳定性的方法和组合物。

    Method and composition for masking mineral taste
    99.
    发明申请
    Method and composition for masking mineral taste 审中-公开
    掩蔽矿物味道的方法和组成

    公开(公告)号：US20020051811A1

    公开(公告)日：2002-05-02

    申请号：US09988709

    申请日：2001-11-20

    发明人： Abraham I. Bakal ,  Margaret A. Snyder

    IPC分类号： A61K047/00

    CPC分类号： A23L2/68 ,  A23L2/60 ,  A23L27/30 ,  A23L33/16

    摘要： The invention relates to methods and compositions for masking the taste of minerals in ingestible products. In particular, tannic acid, glycyrrhizin and acesulfame potassium are added to compositions comprising minerals such as potassium, calcium, magnesium, iron, copper, chromium, zinc, and mixtures in order to reduce or eliminate the unpleasant taste or aftertaste associated with these minerals.

    摘要翻译： 本发明涉及用于掩蔽可摄取产品中矿物味道的方法和组合物。 特别地，将丹宁酸，甘草酸和乙酰磺胺酸钾加入到包含矿物质如钾，钙，镁，铁，铜，铬，锌和其混合物的组合物中，以减少或消除与这些矿物相关的不愉快的味道或余味。