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    FLAVOUR COMPOSITIONS
    2.
    发明申请
    FLAVOUR COMPOSITIONS 审中-公开

    公开(公告)号：WO2019092235A1

    公开(公告)日：2019-05-16

    申请号：PCT/EP2018/080904

    申请日：2018-11-12

    申请人： GIVAUDAN SA

    发明人： GALANO, Moises

    IPC分类号： A23L19/18 ,  A23L27/00 ,  A23L27/21 ,  A23L27/22

    摘要： A flavour composition is provided. The composition includes a characterizing flavour and a taste modifying composition. The taste modifying composition includes at least four non-polar amino acids and at least one polar amino acid. The at least four non-polar amino acids are present in equal molar/equimolar concentrations and are preferably selected from the group consisting of glycine, alanine, valine, proline, leucine, isoleucine, methionine, phenylalanine, tryptophan and mixtures thereof. The one polar amino acid is preferably selected from the group consisting of tyrosine, serine, threonine, cysteine, glutamine, asparagine, aspartic acid, glutamic acid, lysine, histidine or arginine, most preferably aspartic acid or glutamic acid. The flavour composition is used to improve the organoleptic properties of a consumable composition, including sweetness, saltiness, umami and/or mouthfeel. Furthermore a consumable is provided that comprises the flavour composition.

    COMPOSITION OF TASTE OR FLAVOUR ENHANCER, PREPARATION AND USE THEREOF
    3.
    发明申请
    COMPOSITION OF TASTE OR FLAVOUR ENHANCER, PREPARATION AND USE THEREOF 审中-公开
    添加剂或其他增稠剂的组合物，其制备和使用

    公开(公告)号：WO2016185233A1

    公开(公告)日：2016-11-24

    申请号：PCT/HR2015/000011

    申请日：2015-05-18

    申请人： PODRAVKA D.D.

    发明人： CEPANEC, Ivica ,  RANILOVIC, Jasmina ,  CVETKOVIC, Tanja ,  VUGRINEC, Sasenka

    IPC分类号： A23L33/145 ,  A23L27/22 ,  A23L27/23

    CPC分类号： A23L23/00 ,  A23L27/22 ,  A23L27/23 ,  A23L27/88 ,  A23L33/145

    摘要： The invention relates to the novel specific composition of umami and kokumi taste or flavour enhancer comprising: (i) one or more yeast extracts and/or hydrolyzed vegetable protein as a source of natural glutamic acid; (ii) one or more yeast extracts as a source of natural 5'-ribonucleotides; (iii) glutathione; or yeast extract as a source of natural glutathione; (iv) nutritionally acceptable calcium or magnesium salt, or their combination with weight ratio within 10:1 to 1:5; and optionally, sodium chloride and one or more auxiliary food ingredient that provides final form of the composition suitable for practical use as cubes, powder, granules, paste, suspension, emulsion, or solution. The composition of the present invention acts as efficient umami and kokumi taste enhancer suitable for use as either table-top seasoning or as flavour enhancer in various food products.

    摘要翻译： 本发明涉及鲜味和口味或风味增强剂的新颖特异性组合物，其包含：（i）一种或多种酵母提取物和/或水解植物蛋白作为天然谷氨酸的来源; （ii）一种或多种酵母提取物作为天然5'-核糖核苷酸的来源; （iii）谷胱甘肽; 或酵母提取物作为天然谷胱甘肽的来源; （iv）营养上可接受的钙或镁盐，或其组合，重量比在10:1至1:5之间; 和任选的氯化钠和一种或多种辅助食品成分，其提供适合作为立方体，粉末，颗粒，糊剂，悬浮液，乳液或溶液实际使用的组合物的最终形式。 本发明的组合物作为适合用作各种食品中的台面调味料或风味增强剂的有效的鲜味和口味增味剂。

    AMINO ACID SEASONING COMPOSITION COMPRISING L-GLUTAMIC ACID AND BASIC AMINO ACIDS
    6.
    发明申请
    AMINO ACID SEASONING COMPOSITION COMPRISING L-GLUTAMIC ACID AND BASIC AMINO ACIDS 审中-公开
    包含L-谷氨酸和碱性氨基酸的氨基酸调味组合物

    公开(公告)号：WO2013048147A3

    公开(公告)日：2013-05-23

    申请号：PCT/KR2012007827

    申请日：2012-09-27

    申请人： DAESANG CORP

    发明人： PARK DONG CHEOL ,  KIM YONG DUK ,  JUN HYE SEUNG ,  HAN MIN HO ,  PARK BOK JUN ,  KANG KI KUEON

    IPC分类号： A23L27/20 ,  A23L27/00 ,  A23L27/21 ,  A23L27/22

    CPC分类号： A23L1/228 ,  A23L27/21 ,  A23L27/22 ,  A23L27/86 ,  A23V2002/00

    摘要： The present invention relates to an amino acid seasoning composition which comprises L-glutamic acid and basic amino acids, and which has a pH level of 6.5 to 8.0 when in the form of an aqueous solution. The seasoning composition of the present invention is a complex seasoning composition that comprises L-glutamic acid, which is an amino acid, as a basic component, and basic amino acids which are combined with the L-glutamic acid so as to form a complex seasoning component having improved pleasantness and a salty taste. The pH level of the composite of L-glutamic acid and basic amino acids is finely adjusted to a predetermined range, thereby providing a complex amino acid seasoning having superior pleasantness.

    摘要翻译： 本发明涉及氨基酸调味料组合物，其包含L-谷氨酸和碱性氨基酸，并且当以水溶液形式时具有6.5至8.0的pH水平。 本发明的调味料组合物是复合调味料组合物，其包含作为基本组分的氨基酸L-谷氨酸和与L-谷氨酸组合以形成复合调味料的碱性氨基酸 具有改善的愉悦性和咸味的组分。 通过将L-谷氨酸与碱性氨基酸的复合体的pH值微调到规定的范围，可以得到愉悦感优异的复合氨基酸调味料。

    METHODS AND COMPOSITIONS FOR IMPROVED TASTE QUALITY
    8.
    发明申请
    METHODS AND COMPOSITIONS FOR IMPROVED TASTE QUALITY 审中-公开

    公开(公告)号：WO2021064616A1

    公开(公告)日：2021-04-08

    申请号：PCT/IB2020/059181

    申请日：2020-09-30

    申请人： ALMENDRA PTE. LTD

    发明人： DUBOIS, Grant E.

    IPC分类号： A23L2/60 ,  A23L2/56 ,  A23L27/30 ,  A23L27/00 ,  A23L27/22

    摘要： In one aspect, the disclosure relates to sweetener and/or umami compositions, methods of making same, products comprising same, and methods of improving mouthfeel in a product, e.g., a savory or umami food or beverage. In various aspects, the disclosed compositions comprise a sweetening agent and/or an umami agent and a taste modulator component. In various aspects, the disclosed sweetener compositions comprise a sweetening agent and a taste modulator component. In further aspects, the disclosed savory compositions comprise an umami agent and a taste modulator component. In further aspects, the disclosed taste modulator composition can further comprise an additional CaSR modulator. This abstract is intended as a scanning tool for purposes of searching in the particular art and is not intended to be limiting of the present disclosure.