公开(公告)号：US20240277016A1

公开(公告)日：2024-08-22

申请号：US18571033

申请日：2022-07-01

Applicant: Givaudan SA

Inventor： Tarun BHOWMIK ,  Stefka Ivanova MYAKA ,  Jenifer AUGELLI ,  Yosuke ONUMA

IPC: A23L27/30 ,  A23G1/40 ,  A23G1/56 ,  A23J3/14 ,  A23J3/34 ,  A23L2/02 ,  A23L2/54 ,  A23L2/56 ,  A23L2/60 ,  A23L11/50 ,  A23L27/00

CPC classification number: A23L27/31 ,  A23G1/40 ,  A23G1/56 ,  A23J3/14 ,  A23J3/346 ,  A23L2/02 ,  A23L2/54 ,  A23L2/56 ,  A23L2/60 ,  A23L11/50 ,  A23L27/88 ,  A23V2400/175 ,  A23V2400/515

Abstract: A method for making a flavour modifying ingredient, the method comprising subjecting a pea protein to enzymatic hydrolysis and fermentation; flavour modifying ingredients obtainable by said method; flavour compositions and food products comprising said flavour modifying ingredient; uses of said flavour modifying ingredient.

公开(公告)号：US20220295846A1

公开(公告)日：2022-09-22

申请号：US17639085

申请日：2020-09-09

Applicant: Givaudan SA

Inventor： Yili WANG ,  Moises GALANO ,  Jing JIANG ,  Pablo Victor KRAWEC ,  Jenifer AUGELLI

IPC: A23L27/21 ,  A23J3/34 ,  A23L2/56 ,  A23L2/60 ,  A23L2/66 ,  A23L27/00 ,  A23L27/30

Abstract: A method for making a taste modifying ingredient is provided. The method includes a) subjecting a rice protein to enzymatic hydrolysis to obtain a reaction mixture; b) separating the reaction mixture to obtain a supernatant; and c) recovering the supernatant of the reaction mixture.

公开(公告)号：US20210022376A1

公开(公告)日：2021-01-28

申请号：US17068367

申请日：2020-10-12

Applicant: GIVAUDAN SA

Inventor： Feng SHI ,  Harry RENES ,  Esther VAN OMMEREN ,  Susanna Magdalena VORSTER ,  Yili WANG ,  Adri DE KLERK ,  Jenifer AUGELLI

IPC: A23L7/161 ,  A23L2/56 ,  A23F5/24 ,  A23C11/10 ,  C12G3/06 ,  A23L27/21 ,  A23L27/00 ,  A23L27/50 ,  A23L23/10 ,  A23L19/18 ,  A23L11/00 ,  A23L27/60 ,  A23L19/20

Abstract: The use of a compound according to formula (I) or the edible salts thereof in an edible composition to mask or modulate an undesired taste or off-taste contained in the edible composition wherein R1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, R1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid, and NR2R3, in which R3 is H or together with R2 and the N-atom to which they are attached, a 5-membered ring, is a residue of an amino acid, in particular a proteinogenic amino acid, ornithine, gamma-aminobutyric acid or beta alanine, or a 1-amino cycloalkyl carboxylic acid.