公开(公告)号：WO2022248603A2

公开(公告)日：2022-12-01

申请号：PCT/EP2022/064301

申请日：2022-05-25

Applicant: GIVAUDAN SA

Inventor： BHOWMIK, Tarun ,  KRAWEC, Pablo, Victor ,  DE LEON CLEMENTE, Merielyn

IPC: A23L27/10 ,  A23L7/10 ,  A23L2/56 ,  C12C5/02 ,  A23L27/00

Abstract: 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.

公开(公告)号：WO2020157209A1

公开(公告)日：2020-08-06

申请号：PCT/EP2020/052312

申请日：2020-01-30

Applicant: GIVAUDAN SA

Inventor： BHOWMIK, Tarun ,  LINCH, Stephanie Ann Sander ,  MYAKA, Stefka Ivanova

IPC: A23C9/13 ,  A23C9/154 ,  A23L2/52 ,  A23L2/56 ,  A23L7/104 ,  A23L27/00 ,  A23L33/00

Abstract: 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.

公开(公告)号：WO2023275356A1

公开(公告)日：2023-01-05

申请号：PCT/EP2022/068261

申请日：2022-07-01

Applicant: GIVAUDAN SA

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

IPC: A23J3/34 ,  A23J3/14 ,  A23L27/30 ,  A23L27/00 ,  A23J3/346 ,  A23L27/31 ,  A23L27/88

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：WO2009114954A1

公开(公告)日：2009-09-24

申请号：PCT/CH2009/000094

申请日：2009-03-13

Applicant: GIVAUDAN SA ,  BHOWMIK, Tarun ,  MYAKA, Stefka, Ivanova ,  VAN LEERSUM, Johan, Peter ,  SMITH, Roy, Wade

Inventor： BHOWMIK, Tarun ,  MYAKA, Stefka, Ivanova ,  VAN LEERSUM, Johan, Peter ,  SMITH, Roy, Wade

IPC: A23L1/22 ,  A23L1/23 ,  A23L1/237

CPC classification number: A23L27/45

Abstract: 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.

Abstract translation: 提供了一种酶促方法，其水解芹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。

公开(公告)号：WO2012038548A1

公开(公告)日：2012-03-29

申请号：PCT/EP2011/066644

申请日：2011-09-26

Applicant: GIVAUDAN SA ,  UTAH STATE UNIVERSITY ,  WISCONSIN ALUMNI RESEARCH FOUNDATION ,  BHOWMIK, Tarun ,  BROADBENT, Jeff ,  WELKER, Dennis ,  STEELE, James ,  BUDINICH, Mateo

Inventor： BHOWMIK, Tarun ,  BROADBENT, Jeff ,  WELKER, Dennis ,  STEELE, James ,  BUDINICH, Mateo

IPC: A23L1/00 ,  C12N5/00 ,  C12N9/16 ,  C12N15/00

CPC classification number: C12N9/16 ,  A23C19/0328 ,  A23L27/25 ,  C12P11/00 ,  C12Y301/02 ,  G01N2333/916

Abstract: Disclosed are nucleotide sequences encoding thioesterase enzymes, methods for their production, their use in methods to form thioesters, and their use in methods of screening for other wild type bacteria capable of producing said thioesterase enzymes. Also disclosed are compositions comprising thioesters produced by the methods disclosed herein.

Abstract translation: 公开了编码硫酯酶的核苷酸序列，其生产方法，它们在形成硫酯的方法中的用途，以及它们用于筛选能够产生所述硫酯酶的其它野生型细菌的方法中的用途。 还公开了包含通过本文公开的方法制备的硫酯的组合物。

公开(公告)号：WO2012035032A2

公开(公告)日：2012-03-22

申请号：PCT/EP2011/065882

申请日：2011-09-13

Applicant: GIVAUDAN SA ,  BHOWMIK, Tarun ,  WANG, Yili ,  KRAWEC, Pablo, Victor

Inventor： BHOWMIK, Tarun ,  WANG, Yili ,  KRAWEC, Pablo, Victor

IPC: A23L1/22

CPC classification number: A23L1/22091 ,  A23L27/202 ,  A23L27/30 ,  A23L27/88

Abstract: A method of enhancing a taste sensation in a consumable composition, comprising the addition thereto of a taste provider selected from a taste provider compound and a mixture of a taste provider compound with a taste enhancement compound, there being additionally added thereto a taste sensation-enhancing quantity of choline chloride.

Abstract translation: 一种增加消耗性组合物中的味觉感觉的方法，包括向味道提供者添加选自味道提供者化合物和味道提供者化合物与味觉增强化合物的混合物的添加剂，另外添加了味觉增强剂 氯化胆碱的量。

公开(公告)号：WO2009152627A2

公开(公告)日：2009-12-23

申请号：PCT/CH2009/000201

申请日：2009-06-15

Applicant: GIVAUDAN SA ,  BHOWMIK, Tarun ,  MYAKA, Stefka, Ivanova ,  VAN LEERSUM, Johan, Peter ,  SMITH, Roy, Wade

Inventor： BHOWMIK, Tarun ,  MYAKA, Stefka, Ivanova ,  VAN LEERSUM, Johan, Peter ,  SMITH, Roy, Wade

IPC: A23L27/00 ,  A23L27/10 ,  A23L27/24 ,  A23L27/40 ,  A23L29/00

CPC classification number: 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

Abstract: 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.

Abstract translation: 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。

公开(公告)号：WO2023275354A1

公开(公告)日：2023-01-05

申请号：PCT/EP2022/068257

申请日：2022-07-01

Applicant: GIVAUDAN SA

Inventor： BHOWMIK, Tarun ,  LINCH, Stephanie Ann Sander ,  MYAKA, Stefka, Ivanova

IPC: A23L7/104 ,  A23C11/10 ,  A23L2/38 ,  A23C11/106 ,  A23L2/382 ,  A23L7/107

Abstract: The present invention relates to ready-to-eat and ready- to-d rink 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.

公开(公告)号：WO2021170576A1

公开(公告)日：2021-09-02

申请号：PCT/EP2021/054433

申请日：2021-02-23

Applicant: GIVAUDAN SA

Inventor： BHOWMIK, Tarun

IPC: A23L29/238 ,  A23L2/56 ,  A23L2/60

Abstract: A method for making a taste modifying ingredient is provided. The method includes a) heating millet grain at from about 100 ℃ to about 300 ℃ 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.

公开(公告)号：WO2008122138A1

公开(公告)日：2008-10-16

申请号：PCT/CH2008/000148

申请日：2008-04-03

Applicant: GIVAUDAN SA ,  BHOWMIK, Tarun ,  SIMONS, Christopher, Todd ,  MYAKA, Stefka, Ivanova

Inventor： BHOWMIK, Tarun ,  SIMONS, Christopher, Todd ,  MYAKA, Stefka, Ivanova

IPC: A23L1/237

CPC classification number: A23L23/00 ,  A23J3/346 ,  A23L19/18 ,  A23L27/22 ,  A23L27/24 ,  A23L27/40 ,  A23L27/45 ,  A23L27/88 ,  A23Y2220/00 ,  A23Y2220/67

Abstract: Provided is a hydrolyzed pea protein based fermentation process employing Lactobacillus spec , the formed ingredient, food products comprising said ingredient and a method of enhancing the salty taste of food products.

Abstract translation: 提供了使用乳酸杆菌规格的水解豌豆蛋白质发酵方法，所形成的成分，包含所述成分的食品和增强食品咸味的方法。