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公开(公告)号：US20180235265A1
公开(公告)日：2018-08-23
申请号：US15955220
申请日：2018-04-17
申请人： GIVAUDAN SA
IPC分类号： A23L27/40
CPC分类号： A23L27/45
摘要： Provided is an enzymatic process that hydrolyzes celery plant material to form a salt-enhancing ingredient, the formed salt-enhancing ingredient, food products comprising said salt-enhancing ingredient and a method of enhancing the salty taste of food products.
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公开(公告)号：US20150342236A1
公开(公告)日：2015-12-03
申请号：US14824682
申请日：2015-08-12
申请人： Givaudan SA
CPC分类号： A23L27/45 , A23J3/346 , A23L27/24 , A23L27/40 , A23L27/88 , A23V2002/00 , C12Y302/01058 , C12Y304/11 , C12Y304/13 , C12Y304/14 , C12Y304/15 , C12Y304/16 , C12Y304/17 , C12Y304/18 , C12Y304/19 , C12Y304/21 , C12Y304/21062 , C12Y304/22 , C12Y304/23 , C12Y304/24 , C12Y304/25 , C12Y305/01002
摘要： Provided is an enzymatic process that hydrolyzes spinach plant material to form a salt-enhancing ingredient, the formed salt-enhancing ingredient, food products comprising said salt-enhancing ingredient and a method of enhancing the salty taste of food products.
摘要翻译： 提供了水解菠菜植物材料以形成盐增强成分，形成的盐增强成分，包含所述盐增强成分的食品和增强食品咸味的方法的酶法。
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公开(公告)号：US20230102664A1
公开(公告)日：2023-03-30
申请号：US17800081
申请日：2021-02-23
申请人： Givaudan SA
发明人： Tarun BHOWMIK
IPC分类号： A23L27/00 , A23L29/238 , A23L2/54 , A23L2/56 , A23L2/60
摘要： A method for making a taste modifying ingredient is provided. The method includes a) heating millet grain at from about 100° C. to about 300° C. for about 2 minutes to about 30 minutes to; b) treating the millet grain with a solvent to obtain an extract, and c) recovering the extract, for use as a taste modifying ingredient.
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公开(公告)号：US20220079197A1
公开(公告)日：2022-03-17
申请号：US17423315
申请日：2020-01-30
申请人： Givaudan SA
摘要： A method for making a flavour modifying ingredient, the method comprising subjecting a dietary fibre to enzymatic hydrolysis and/or fermentation; flavour modifying ingredients obtainable by said method; flavour compositions and food products comprises said flavour modifying ingredient; uses of said flavour modifying ingredient.
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公开(公告)号：US20240277016A1
公开(公告)日：2024-08-22
申请号：US18571033
申请日：2022-07-01
申请人： Givaudan SA
IPC分类号： A23L27/30 , A23G1/40 , A23G1/56 , A23J3/14 , A23J3/34 , A23L2/02 , A23L2/54 , A23L2/56 , A23L2/60 , A23L11/50 , A23L27/00
CPC分类号： 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
摘要： 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.
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公开(公告)号：US20240188595A1
公开(公告)日：2024-06-13
申请号：US18553569
申请日：2022-05-25
申请人： Givaudan SA
CPC分类号： A23L2/56 , A23L7/1975 , A23L27/11
摘要： A method for making a taste modifying ingredient is provided. The method includes a) heating barely grain at from about 100° ° C. to about 300° C. for about 1.5 minutes to about 30 minutes to; b) treating the barley grain with a solvent to obtain an extract; and c) recovering the extract, for use as a taste modifying ingredient.
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公开(公告)号：US20210321633A1
公开(公告)日：2021-10-21
申请号：US17365193
申请日：2021-07-01
申请人： Givaudan SA
IPC分类号： A23C9/127
摘要： The present invention relates to ready-to-eat and ready-to-drink products and methods of making the same. The present invention further relates to a method for making a flavour modifying ingredient, the method comprising subjecting a dietary fibre and/or other edible component of a cereal to enzymatic hydrolysis and/or fermentation; flavour modifying ingredients obtainable by said method; flavour compositions and food products comprises said flavour modifying ingredient; uses of said flavour modifying ingredient.
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