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公开(公告)号：US20240358042A1
公开(公告)日：2024-10-31
申请号：US18687827
申请日：2022-09-06
发明人： Richard Draijer
摘要： A meat analogue having decreased off-flavour comprising non-animal protein, flavouring agent, lipid, dietary fiber, water whereby said meat analogue has a ratio (w/w) of K+ to Na+ of at least 1.3, and whereby food grade acid is present in an amount of at least 0.01 wt %, said food grade acid comprising citric acid.
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公开(公告)号：US12129089B1
公开(公告)日：2024-10-29
申请号：US18432961
申请日：2024-02-05
发明人： Jeremy Graves , Meredith N. Graves
CPC分类号： B65D65/463 , A23L2/56 , A23L27/204 , A23L27/75 , A23P10/10
摘要： An adhesive flavor strip is provided. The adhesive flavor strip is configured to be adhered to a beverage container or an edible product. The adhesive flavor strip includes a length, a width, and a thickness; a consumer-facing surface extending along the length and the width of the flavor strip. The adhesive flavor strip has a flavor and is configured to be licked or to make contact with the mouth of the consumer while adhered to the beverage container or the edible product to provide the consumer a taste of the first flavor.
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公开(公告)号：US20240341338A1
公开(公告)日：2024-10-17
申请号：US18293508
申请日：2022-08-17
发明人： Akira Soguchi , Tadahiro Ohkuri , Yuki Teramoto , Akiko Fujie , Takahito Nagayama , Tomoya Osada
摘要： Provided is a mineral-containing composition for a food additive that enhances flavor (increases umami and/or umami richness) and improves noodle firmness and/or glossiness when added to a food, wherein potassium ion has the highest content among the metal ions present in the mineral-containing composition, and the chloride ion content of the mineral-containing composition is not more than 50% of the potassium ion content.
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公开(公告)号：US12108771B2
公开(公告)日：2024-10-08
申请号：US17321382
申请日：2021-05-14
发明人： Anthony J. Sinskey , ChoKyun Rha , T. G. Sambandan , Ravigadevi Sambanthamurthi , Anastasia Artamonova , Joseph De Angelo , Kevin Ohashi
IPC分类号： A23F5/46 , A23L27/00 , A23L27/12 , A23L33/105 , A61K36/889
CPC分类号： A23F5/465 , A23L27/12 , A23L27/88 , A23L33/105 , A61K36/889 , A23V2002/00
摘要： The invention provides a method for enhancing flavour profile of beverages comprising increasing perceptibility of sweetness, increasing acidity, and decreasing astringent taste in beverages, increasing perceptibility of floral and spice notes by adding an effective flavour enhancing amount of water-soluble Palm Fruit Bioactive complex (wsPFBc/OPP) or their extracts into a beverage is disclosed a composition comprising a beverage and oil palm phenolics (OPP) or their extracts such that the OPP or their extracts modify or alter the fragrance and flavour of the beverage.
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公开(公告)号：US20240324639A1
公开(公告)日：2024-10-03
申请号：US18610429
申请日：2024-03-20
申请人： Michael Vazquez
发明人： Michael Vazquez
摘要： A potato chip specifically designed to be used as a sandwich or hamburger flavor layer. The chip is sized to fit within the perimeter of the bread or bun, with no overhang or protrusion, resulting in a desirable sandwich chip-to-bread ratio and a consistent distribution of ingredients across all portions of the sandwich. The potato chip is made from a potato paste that can be flavored with a wide range of flavors, such as salted, sour cream and onion, barbecue, cheese and onion, spicy jalapeno, ranch, and more. In one embodiment, a method of making the potato chip is disclosed which involves preparing the potato paste, extruding it into the desired shape and size, drying it, and seasoning it with different flavors.
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公开(公告)号：US20240324621A1
公开(公告)日：2024-10-03
申请号：US18251153
申请日：2021-10-28
发明人： Panhui WANG , Shaohui ZHAO
摘要： The purpose of the present invention is to provide a processing technique by which the food texture of a plant protein food and drink material and/or a plant protein food and drink can be improved. The food texture of the obtained processed product can be improved by a method for producing a processed product of a plant protein food and drink material and/or a plant protein food and drink, the method comprising a step for treating a plant protein food and drink material and/or a plant protein food and drink with a protein deamidase and a transglucosidase.
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公开(公告)号：US12089620B2
公开(公告)日：2024-09-17
申请号：US15652457
申请日：2017-07-18
申请人： SYMRISE AG
发明人： Sylvia Barnekow , Jochen Blume
IPC分类号： A23L29/10 , A23C9/12 , A23C9/133 , A23D7/00 , A23D7/005 , A23D7/01 , A23L5/40 , A23L5/42 , A23L19/00 , A23L27/00 , A23L29/00 , A23L29/231 , A23L29/238 , A23P20/20
CPC分类号： A23L29/10 , A23C9/12 , A23C9/133 , A23D7/003 , A23D7/0053 , A23D7/011 , A23L5/40 , A23L5/42 , A23L19/09 , A23L27/00 , A23L27/80 , A23L29/00 , A23L29/231 , A23L29/238 , A23P20/20 , A23C2270/05 , A23V2002/00
摘要： Suggested is a delivery system for food additives, comprising or consisting of the following components:
(a) at least one food additive dissolved in a solvent and
(b) at least one emulsifier and/or at least one hydrocolloid dissolved in water,
characterized in that the delivery system is an oil-in-water emulsion.-
公开(公告)号：US20240268413A1
公开(公告)日：2024-08-15
申请号：US18567235
申请日：2022-06-20
申请人： ZERO EGG LTD.
发明人： Liron Nimrodi , Samuel Bernhardt , Yael Hanoch
摘要： The present invention provides egg replacement compositions comprising at least 14 wt% of protein(s) from a vegetable source, sodium chloride, natural vegetable oil and water, wherein the composition comprises less than 4% of hydrocolloids or polycarbohydrates. The present invention further provides food products comprising the egg replacement composition. The food products of the present invention have organoleptic properties similar to those of a natural egg.
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公开(公告)号：US20240260632A1
公开(公告)日：2024-08-08
申请号：US18632747
申请日：2024-04-11
申请人： OTERAP HOLDING B.V.
CPC分类号： A23L27/88 , A23L5/25 , A23L19/01 , A23L19/09 , A23L27/16 , A23L29/35 , A23L31/00 , A23V2002/00
摘要： The present invention relates to a vegetable powder, a process for preparing the powder and its use in food products. The vegetable powder may be used to improve a food product, in particular to improve its taste, flavour or texture. An improved food product according to the invention shows one or more of the following improvements in comparison to the food product to which no powder has been added: a rounder flavour profile, less off-notes, a sweeter taste, more umami taste, more kokumi taste or more creaminess. The powder according to the invention allows for clean and clear-labelled food products.
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公开(公告)号：US20240260631A1
公开(公告)日：2024-08-08
申请号：US18417990
申请日：2024-01-19
发明人： Mizuki Yasui , Chika Ichinose
CPC分类号： A23L27/84 , A23F3/34 , A23F3/405 , A23L27/2028 , A23L27/2052 , A23L33/21 , C11D1/72 , C11D3/2072 , C11D3/2079 , C11D3/2096
摘要： The acetic acid-containing composition contains acetic acid and one or more components selected from (A) 2-octenal, (B) (+)-rose oxide, and (C) 1,8-cineole. The acetic acid odor of an acetic acid-containing composition, such as a food or beverage product or a cleaner containing acetic acid is suppressed. A method for producing an acetic acid-containing composition includes a step of adding one or more components selected from (A) 2-octenal, (B) (+)-rose oxide, and (C) 1,8-cineole to an acetic acid-containing composition. A method for suppressing the acetic acid odor of an acetic acid-containing composition is also provided.
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