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公开(公告)号:US20180297969A1
公开(公告)日:2018-10-18
申请号:US16014510
申请日:2018-06-21
发明人: Christoph Mollenkopf , Peter Groer , Arvind Yadav
IPC分类号: C07D291/06 , A23L27/30
CPC分类号: C07D291/06 , A23L27/30 , A23L27/31 , A23V2002/00
摘要: A process for producing acesulfame potassium, the process comprising the steps of providing a cyclizing agent composition comprising a cyclizing agent and a solvent and having an initial temperature, cooling the cyclizing agent composition to form a cooled cyclizing agent composition having a cooled temperature less than 35° C., reacting an acetoacetamide salt with the cyclizing agent in the cooled cyclizing agent composition to form a cyclic sulfur trioxide adduct composition comprising cyclic sulfur trioxide adduct; and, forming from the cyclic sulfur trioxide adduct in the cyclic sulfur trioxide adduct composition the finished acesulfame potassium composition comprising non-chlorinated acesulfame potassium and less than 39 wppm 5-chloro-acesulfame potassium. The cooled temperature is at least 2° C. less than the initial temperature.
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公开(公告)号:US20180116266A1
公开(公告)日:2018-05-03
申请号:US15797904
申请日:2017-10-30
发明人: Mel Clinton Jackson
IPC分类号: A23L27/30
CPC分类号: A23L27/36 , A23L27/31 , A23V2002/00
摘要: The invention describes compositions comprising glycosylated mogroside(s) or glycosylated swingle extracts and methods of enhancing the mouthfeel, sweetness or flavor of consumable products.
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公开(公告)号:US20180079735A1
公开(公告)日:2018-03-22
申请号:US15704419
申请日:2017-09-14
发明人: Christoph MOLLENKOPF , Peter Groer , Arvind Yadav
IPC分类号: C07D291/06 , A23L27/30
CPC分类号: C07D291/06 , A23L27/30 , A23L27/31 , A23V2002/00
摘要: A process for producing acesulfame potassium, the process comprising the steps of providing a cyclizing agent composition comprising a cyclizing agent and a solvent and having an initial temperature, cooling the cyclizing agent composition to form a cooled cyclizing agent composition having a cooled temperature less than 35° C., reacting an acetoacetamide salt with the cyclizing agent in the cooled cyclizing agent composition to form a cyclic sulfur trioxide adduct composition comprising cyclic sulfur trioxide adduct; and, forming from the cyclic sulfur trioxide adduct in the cyclic sulfur trioxide adduct composition the finished acesulfame potassium composition comprising non-chlorinated acesulfame potassium and less than 39 wppm 5-chloro-acesulfame potassium. The cooled temperature is at least 2° C. less than the initial temperature.
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公开(公告)号:US20170035086A1
公开(公告)日:2017-02-09
申请号:US15332760
申请日:2016-10-24
申请人: PureCircle Sdn Bhd
发明人: Avetik MARKOSYAN
CPC分类号: A23L27/33 , A21D2/181 , A21D2/36 , A21D13/062 , A23C9/1307 , A23L2/02 , A23L2/60 , A23L27/00 , A23L27/30 , A23L27/31 , A23L27/32 , A23L27/34 , A23L27/35 , A23L27/36 , A23L29/35 , A23L29/37 , A23L33/21 , A23V2002/00 , A61K31/704 , A61K36/28 , C12P19/18 , C12P19/56 , C12P33/00 , A23V2200/132 , A23V2250/262
摘要: Glucosyl Stevia compositions are prepared from steviol glycosides of Stevia rebaudiana Bertoni. The glucosylation was performed by cyclodextrin glucanotransferase using the starch as source of glucose residues. The compositions mainly comprise glucosyl derivatives with superior taste characteristics and can be used as sweetness enhancers, flavor enhancers and sweeteners in foods, beverages, cosmetics and pharmaceuticals.
摘要翻译: 葡萄糖基甜叶菊组合物由甜菊甜叶菊甜菊糖苷制备。 使用淀粉作为葡萄糖残基的来源,通过环糊精葡聚糖转移酶进行葡糖基化。 组合物主要包含具有优异味道特性的葡糖基衍生物,并且可用作食品,饮料,化妆品和药物中的甜味增强剂,增味剂和甜味剂。
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公开(公告)号:US20160242441A1
公开(公告)日:2016-08-25
申请号:US15025684
申请日:2014-10-29
申请人: GIVAUDAN SA
发明人: Frans WITTEVEEN
IPC分类号: A23L1/054 , A23G4/10 , A23L1/0522
CPC分类号: A23G4/10 , A23L27/31 , A23L27/32 , A23L27/34 , A23L27/72 , A23L27/80 , A23L29/212 , A23L29/244 , A23L29/27 , A23V2002/00
摘要: An encapsulated flavour, comprising a core material, flavour material and a coating material, the core material comprising a finely-divided native starch, xanthan gum and konjac. The encapsulated flavours may be completely gelatin-free, while retaining the desirable qualities of gelatin.
摘要翻译: 包含核心材料,风味材料和涂层材料的包封风味物质,所述核心材料包含细碎的天然淀粉,黄原胶和魔芋。 包封的香料可以是完全无明胶的,同时保留明胶的理想品质。
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公开(公告)号:US09420813B2
公开(公告)日:2016-08-23
申请号:US12613615
申请日:2009-11-06
申请人: Hiroaki Nagasaki , Naohiro Miyamura , Yuzuru Eto , Katsuya Seguro
发明人: Hiroaki Nagasaki , Naohiro Miyamura , Yuzuru Eto , Katsuya Seguro
CPC分类号: A23L27/31 , A23L27/00 , A23L27/32 , A23V2002/00 , A23V2200/16 , A23V2250/06 , A23V2250/2482 , A23V2250/264 , A23V2250/242
摘要: The body taste of a sweetener (for example, aspartame, sucralose, acesulfame, etc.) is improved by blending the sweetener with an amino acid or a peptide, which is able to activate a calcium receptor, such as γ-Glu-X-Gly (wherein X represents an amino acid or an amino acid derivative), γ-Glu-Val-Y (wherein Y represents an amino acid or an amino acid derivative), γ-Glu-Ala, γ-Glu-Gly, γ-Glu-Cys, γ-Glu-Met, γ-Glu-Thr, γ-Glu-Val, γ-Glu-Orn, Asp-Gly, Cys-Gly, Cys-Met, Glu-Cys, Gly-Cys, Leu-Asp, D-Cys, γ-Glu-Met(O), γ-Glu-γ-Glu-Val, γ-Glu-Val-NH2, γ-Glu-Val-ol, γ-Glu-Ser, γ-Glu-Tau, γ-Glu-Cys(S-Me)(O), γ-Glu-Leu, γ-Glu-Ile, γ-Glu-t-Leu, γ-Glu-Cys(S-Me), etc.
摘要翻译: 甜味剂(例如,阿斯巴甜,三氯蔗糖,乙酰磺胺酸等)的身体味道通过将甜味剂与能够激活钙受体的氨基酸或肽混合来改进,所述钙受体例如γ-Glu-X- Gly(其中X表示氨基酸或氨基酸衍生物),γ-Glu-Val-Y(其中Y表示氨基酸或氨基酸衍生物),γ-Glu-Ala,γ-Glu-Gly, Glu-Cys,γ-Glu-Met,γ-Glu-Thr,γ-Glu-Val,γ-Glu-Orn,Asp-Gly,Cys-Gly,Cys-Met,Glu-Cys,Gly-Cys, Asp,D-Cys,γ-Glu-Met(O),γ-Glu-γ-Glu-Val,γ-Glu-Val-NH2,γ-Glu-Val-ol,γ-Glu-Ser, -Tau,γ-Glu-Cys(S-Me)(O),γ-Glu-Leu,γ-Glu-Ile,γ-Glu-t-Leu,γ-Glu-Cys(S-Me)
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公开(公告)号:US20160183576A1
公开(公告)日:2016-06-30
申请号:US14978152
申请日:2015-12-22
发明人: Johann WONSCHIK , Clemens M. PUTTER , Esther KEEPE
摘要: The invention relates to a sweetener/sweetness enhancer composition comprising a acesulfame-K and at least one of a compound having a balsamic note and the components thereof.
摘要翻译: 本发明涉及一种甜味剂/甜味增强剂组合物,其包含乙酰磺胺酸钾和至少一种具有香脂的化合物及其组分。
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公开(公告)号:US20150230507A1
公开(公告)日:2015-08-20
申请号:US14699047
申请日:2015-04-29
申请人: Givaudan, S.A.
发明人: Frans WITTEVEEN
IPC分类号: A23L1/22
CPC分类号: A23G4/10 , A23L27/31 , A23L27/32 , A23L27/34 , A23L27/72 , A23L27/80 , A23L29/212 , A23L29/244 , A23L29/27 , A23V2002/00
摘要: An encapsulated flavor, comprising a core material, flavor material and a coating material, the core material comprising a finely-divided native starch, xanthan gum and konjac, the combined weight proportion of the xanthan gum and konjac present in the encapsulated flavour being from about 4% to about 16%, and the relative weight proportions of xanthan gum to konjac being from about 20:80 to about 80:20. The encapsulated flavors may be completely gelatin-free, while retaining the desirable qualities of gelatin.
摘要翻译: 包含核心材料,风味材料和涂层材料的包封风味物,所述核心材料包含细碎的天然淀粉,黄原胶和魔芋,所述包封香料中存在的黄原胶和魔芋的组合重量比例为约 4%至约16%,并且黄原胶与魔芋的相对重量比为约20:80至约80:20。 包封的香料可以是完全无明胶的,同时保留明胶的理想品质。
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公开(公告)号:US20150072061A1
公开(公告)日:2015-03-12
申请号:US14245402
申请日:2014-04-04
申请人: Charles BOY
发明人: Charles BOY
IPC分类号: A23L1/236
CPC分类号: A23L1/2361 , A23L27/31 , A23V2002/00
摘要: The present invention relates to processes for preparing compositions containing thaumatin having desired properties. More particularly but not exclusively, it relates to compositions containing thaumatin having particular organoleptic properties, and to processes for their manufacture.
摘要翻译: 本发明涉及制备具有所需性质的含有甜菜碱的组合物的方法。 更具体地但不排他地涉及含有具有特定感官特性的马齿苋油的组合物及其制造方法。
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10.
公开(公告)号:US20140235623A1
公开(公告)日:2014-08-21
申请号:US14077749
申请日:2013-11-12
申请人: SENOMYX, INC.
发明人: Catherine TACHDJIAN , Donald S. KARANEWSKY , Xiao-Qing TANG , Xiaodong LI , Feng ZHANG , Guy SERVANT , Qing CHEN , Vincent DARMOHUSODO , Richard FINE , Joseph R. FOTSING , Jeffrey Robert HAMMAKER , Xinshan KANG , Rachel D.A. KIMMICH , Boris KLEBANSKY , Haitian LIU , Goran PETROVIC , Marketa RINNOVA , Sara ADAMSKI-WERNER , Jeffrey YAMAMOTO , Hong ZHANG , Albert ZLOTNIK
IPC分类号: C07D513/04 , C07D417/04 , A23L1/22 , A23L1/236 , A23L2/60 , A23L2/39 , C07D285/16 , C07D417/12
CPC分类号: C07D513/04 , A23L2/39 , A23L2/60 , A23L27/30 , A23L27/31 , A23L27/33 , A23L27/34 , A23L27/88 , C07D215/42 , C07D215/54 , C07D215/56 , C07D239/70 , C07D239/84 , C07D239/94 , C07D239/95 , C07D285/16 , C07D417/04 , C07D417/12 , C07D471/04 , C07D487/04 , C07D491/04 , C07D491/056 , C07D493/04 , C07D495/04 , C07D495/14 , C07D513/20 , G01N33/566
摘要: The present invention includes methods for identifying modifiers of chemosensory receptors and their ligands, e.g., by determining whether a test entity is suitable to interact with one or more interacting sites within the Venus flytrap domains of the chemosensory receptors, and modifiers capable of modulating chemosensory receptors and their ligands. The present invention also includes modifiers of chemosensory receptors and their ligands having Formula (I), its subgenus, and specific compounds. Furthermore, the present invention includes ingestible compositions comprising the modifiers of chemosensory receptors and their ligands and methods of using the modifiers of chemosensory receptors and their ligands to enhance the sweet taste of an ingestible composition or treat a condition associated with a chemosensory receptor. In addition, the present invention include processes for preparing the modifiers of chemosensory receptors and their ligands.
摘要翻译: 本发明包括用于鉴定化学感受器及其配体的调节剂的方法,例如通过确定测试实体是否适合与化学感应受体的金星蝇捕获区域内的一个或多个相互作用位点相互作用,以及能够调节化学感应受体 及其配体。 本发明还包括具有式(I),其亚属和特定化合物的化学感应受体及其配体的改性剂。 此外,本发明包括含有化学感应受体调节剂及其配体的可摄入组合物,以及使用化学感应受体及其配体改性剂增强可摄入组合物的甜味或治疗与化学感觉受体相关的病症的方法。 此外,本发明包括制备化学感受器及其配体的改性剂的方法。
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