公开(公告)号：US11297860B2

公开(公告)日：2022-04-12

申请号：US15761281

申请日：2016-09-15

申请人： DSM IP Assets B.V.

发明人： Bernadette Theresia Morel ,  Marco Alexander Van Den Berg

IPC分类号： A23L27/21 ,  A23L9/10 ,  A23C9/156 ,  A23L2/56 ,  A23L9/20 ,  A23L33/14 ,  A23L23/00 ,  A23L27/23 ,  A23L2/60 ,  A23L23/10 ,  A23L27/00 ,  A23L31/15 ,  C12N9/24

摘要： The present invention relates to a method for producing a flavour composition comprising providing a slurry of yeast cell walls and contacting the slurry of yeast cell walls with a glucanase and with an endoprotease, followed by separating a liquid fraction by solid/liquid separation to provide the liquid flavour composition.

公开(公告)号：US20200323253A1

公开(公告)日：2020-10-15

申请号：US16091587

申请日：2017-03-16

申请人： NESTEC S.A.

发明人： Laurent Forny ,  Yun Ting Sherrilyn Ng ,  Helge Ulmer

IPC分类号： A23P10/43 ,  C07H19/20 ,  A23L23/10 ,  A23L27/23 ,  A23L19/00

摘要： The present invention relates to the field of powders, particularly food powders, and to the avoidance of caking in such powders by using compositions comprising dehydrated or partially dehydrated disodium inosine monophosphate salts.

公开(公告)号：US20180255813A1

公开(公告)日：2018-09-13

申请号：US15534434

申请日：2015-12-10

申请人： MARS, INCORPORATED

发明人： Scott Joseph McGrane ,  Andrew John Taylor ,  Richard Masten Fine ,  Boris Klebansky ,  Matthew Ronald Gibbs

IPC分类号： A23L27/21 ,  A23L27/23 ,  A23L27/20 ,  A23L27/00 ,  A23K20/111 ,  A23K20/132 ,  A23K20/142 ,  A23K20/153 ,  A23K50/48 ,  A23K50/42

CPC分类号： A23L27/23 ,  A23K20/111 ,  A23K20/132 ,  A23K20/142 ,  A23K20/153 ,  A23K50/42 ,  A23K50/48 ,  A23L27/204 ,  A23L27/21 ,  A23L27/22 ,  A23L27/235 ,  A23L27/88 ,  A23V2002/00

摘要： Amino acids present in domains of an umami taste receptor are described herein, wherein the amino acids interact with at least one nucleotide derivative and/or at least one transmembrane compound that potentiates, modulates, increases, and/or enhances the activity of the umami receptor. Such compounds can be used in flavor compositions to enhance the umami taste and/or palatability of food products.

公开(公告)号：US20180153200A1

公开(公告)日：2018-06-07

申请号：US15737511

申请日：2016-06-21

申请人： Conopco, Inc., d/b/a UNILEVER

发明人： Vishmai Chapara ,  Stephan George SCHUMM ,  Sabrina SILVA PAES

IPC分类号： A23L23/10 ,  A23L29/212 ,  A23L27/22 ,  A23L27/23 ,  A23L27/00

CPC分类号： A23L23/10 ,  A23L23/00 ,  A23L27/10 ,  A23L27/22 ,  A23L27/23 ,  A23L27/82 ,  A23L29/212 ,  A23L29/238 ,  A23L29/30 ,  A23V2002/00 ,  A23V2200/16 ,  A23V2200/242 ,  A23V2250/5118

摘要： A food concentrate in the form of a paste is provided with high amounts of non-gelatinised starch without the need for sorbitol such that after dilution a sufficient viscosity is obtained in the ready-to-eat product.

公开(公告)号：US09894921B2

公开(公告)日：2018-02-20

申请号：US14436599

申请日：2013-12-02

申请人： SYMRISE AG

发明人： Michael Backes ,  Jakob Peter Ley ,  Susanne Paetz ,  Katharina Reichelt

IPC分类号： A23L1/22 ,  A23L1/226 ,  A23L27/00 ,  A23L27/20 ,  A23L27/23 ,  A23L27/26

CPC分类号： A23L27/204 ,  A23L27/23 ,  A23L27/26 ,  A23L27/88

摘要： Proposed is the use of cinnamic acid amide derivatives of formula (I) in which R1, R2, R3 and R4, independently of one another, stand for hydrogen or a methoxy group, as a flavouring.

公开(公告)号：US20170325489A1

公开(公告)日：2017-11-16

申请号：US15156128

申请日：2016-05-16

申请人： Phytonutritia, LLC

发明人： Raed Omar

IPC分类号： A23L13/40 ,  A61K31/685 ,  A61K31/522 ,  A61K31/205 ,  A61K31/185 ,  A23L27/20 ,  A61K31/14 ,  A61K31/047 ,  A23L27/23 ,  A23L27/21 ,  A61K36/16 ,  A61K31/198

CPC分类号： A23L13/40 ,  A23L27/204 ,  A23L27/215 ,  A23L27/23 ,  A23L33/105 ,  A23L33/17 ,  A23V2002/00 ,  A61K31/047 ,  A61K31/14 ,  A61K31/185 ,  A61K31/198 ,  A61K31/205 ,  A61K31/522 ,  A61K31/685 ,  A61K36/16 ,  A61K2300/00 ,  A23V2200/322 ,  A23V2200/33 ,  A23V2250/2108 ,  A23V2250/304 ,  A23V2250/5432 ,  A23V2250/70

摘要： A gelatin based edible energy composition including at least a protein based gelatin, a methylated xanthine, and a choline derivative. Other embodiments may be described and claimed including compositions with at least a flavorant and a sweetener.

公开(公告)号：US06942874B2

公开(公告)日：2005-09-13

申请号：US09865346

申请日：2001-05-25

申请人： Richard Alexander McGregor ,  Stephen Anthony Gravina

发明人： Richard Alexander McGregor ,  Stephen Anthony Gravina

IPC分类号： A23L27/23 ,  A61K9/00 ,  A61K47/24 ,  A61K47/00

CPC分类号： A61K47/24 ,  A23L27/23 ,  A61K9/0056 ,  A61K9/0095

摘要： Nucleotides that block the bitter taste of foods, beverages, pharmaceutically active oral dose preparations, cosmetics and other bitter compounds that come into contact with taste tissue. The nucleotides consist of a purine or pyrimidine group, or derivative thereof, and an ionizable phosphate or other anionic organic molecule.

摘要翻译： 妨碍与味觉组织接触的食品，饮料，药物活性口服剂量制剂，化妆品和其他苦味化合物的苦味的核苷酸。 核苷酸由嘌呤或嘧啶基团或其衍生物和可电离的磷酸盐或其它阴离子有机分子组成。

公开(公告)号：US5853792A

公开(公告)日：1998-12-29

申请号：US798254

申请日：1997-02-11

申请人： Shaul Zolotov ,  Oleg Braverman ,  Margarita Genis ,  David Biale

发明人： Shaul Zolotov ,  Oleg Braverman ,  Margarita Genis ,  David Biale

IPC分类号： A23L27/23 ,  A23L27/40 ,  A23L1/237

CPC分类号： A23L27/40 ,  A23L27/23 ,  Y10S426/806

摘要： A low sodium edible salt composition comprises, based on dry weight of ingredients, 0-50% NaCl, 45-99.5% KCl and at least 0.5% additives, which comprise at least one edible nucleotide monophosphate salt and at least one member other than the nucleotide monophosphate salt selected from the group consisting of low organic acid, low organic acid salt, phosphoric acid, phosphate salt, a magnesium salt, sugar and burnt sugar. The additives have the effect of countering the bitter taste of KCl.

摘要翻译： 低钠食用盐组合物包含基于成分干重的0-50％NaCl，45-99.5％KCl和至少0.5％的添加剂，其包含至少一种食用核苷酸单磷酸盐和至少一种除 选自低有机酸，低有机酸盐，磷酸，磷酸盐，镁盐，糖和烧焦糖的核苷酸单磷酸盐。 添加剂具有抵抗KCl的苦味的作用。

公开(公告)号：US4842881A

公开(公告)日：1989-06-27

申请号：US275652

申请日：1988-11-21

申请人： Toshihiko Kanemaru ,  Hiroshi Kasai ,  Takeshi Toyota

发明人： Toshihiko Kanemaru ,  Hiroshi Kasai ,  Takeshi Toyota

IPC分类号： A23L27/00 ,  A23L27/23

CPC分类号： A23L27/23 ,  A23L27/72

摘要： Seasoning composition is produced with a method, which comprises coating fine particles of water-soluble 5'-ribonucleotides having a total water content not exceeding about 14 weight % and a particle diameter not exceeding about 250 .mu.m with an oil/fat and/or a wax melting at a between about 55.degree. C. to about 90.degree. C. The thus obtained seasoning composition is applicable with advantage to foods which are subjected to heating beyond the melting point of the coating material for giving taste of the 5'-ribonucleotides because of good protection from degradation due to phosphatase.

摘要翻译： 制备调味料组合物的方法包括用总油含量不超过约14重量％，粒径不超过约250μm的水溶性5'-核糖核苷酸的油脂和/或 在约55℃至约90℃之间熔化的蜡。由此获得的调味组合物可适用于经受加热超过涂料的熔点的食物以产生5'-核糖核苷酸的味道 因为良好的防止由磷酸酶引起的降解。

公开(公告)号：US3644331A

公开(公告)日：1972-02-22

申请号：US3644331D

申请日：1968-06-26

申请人： TAKEDA CHEMICAL INDUSTRIES LTD

发明人： MARUMOTO RYUJI ,  YOSHIOKA YOSHIO ,  AOKI HISASHI ,  TODA JUN

IPC分类号： A23L27/23 ,  C07H19/20 ,  C07D51/54

CPC分类号： C07H19/20 ,  A23L27/23

摘要： THE 2-(LOWER-ALKOXY) INOSINE-5''-PHOSPHATES (2-METHOXY-, 2-ETHOXY-, 2-N-PROPOXY- AND 2-ISOPROPOXY-INOSINE-5''PHOSPHATES) HAVE A HIGH CAPACITY FOR IMPROVING THE FLAVOR OF FOODS AND BEVERAGES. MOEROVER, THERE IS A SIGNIFICANT SYNERGISTIC ACTION THEREBETWEEN AND MONOSODIUM GULTAMATE.