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公开(公告)号：US20110160311A1
公开(公告)日：2011-06-30
申请号：US12979917
申请日：2010-12-28
Applicant: Indra Prakash , Grant E. DuBois , Josef Klucik , Rafael Ignacio San Miguel , Rudolf Johann Fritsch , Venkata Sai Prakash Chaturvedula
Inventor： Indra Prakash , Grant E. DuBois , Josef Klucik , Rafael Ignacio San Miguel , Rudolf Johann Fritsch , Venkata Sai Prakash Chaturvedula
CPC classification number: A23L2/60 , A23L5/00 , A23L7/00 , A23L9/00 , A23L21/00 , A23L27/30 , A23L27/31 , A23L27/36 , A23L27/88 , A23L29/30 , A23L33/125
Abstract: Disclosed herein are sweetener compositions comprising at least one sweetener and at least one sweetness enhancer chosen from terpenes (such as sesquiterpenes, diterpenes, and triterpenes), flavonoids, amino acids, proteins, polyols, other known natural sweeteners (such as cinnamaldehydes, selligueians, hematoxylins), secodammarane glycosides, and analogues thereof, wherein the at least one sweetness enhancer is present in the composition in an amount at or below the sweetness detection threshold level of the sweetness enhancer, and the at least one sweetener and the at least one sweetness enhancer are different. Also disclosed herein are methods for enhancing sweetness of a composition, comprising combining at least one sweetener and at least one sweetness enhancer chosen from terpenes (such as sesquiterpenes, diterpenes, and triterpenes), flavonoids, amino acids, proteins, polyols, other known natural sweeteners (such as cinnamaldehydes, selligueians, hematoxylins), secodammarane glycosides, and analogues thereof, wherein the at least one sweetness enhancer is present in the composition in an amount at or below the sweetness detection threshold level of the at least one sweetness enhancer, and the at least one sweetener and the at least one sweetness enhancer are different.
Abstract translation: 本文公开的甜味剂组合物包含至少一种甜味剂和至少一种选自萜烯（例如倍半萜烯，二萜和三萜烯）的甜味增强剂，类黄酮，氨基酸，蛋白质，多元醇，其它已知的天然甜味剂（如肉桂醛， 苏木精），二十二烷糖苷及其类似物，其中所述至少一种甜味增强剂以所述甜味增强剂的甜味检测阈值水平或低于所述组合物中的量存在，并且所述至少一种甜味剂和所述至少一种甜味 增强剂是不同的。 本文还公开了用于增强组合物甜度的方法，其包括将至少一种甜味剂和至少一种选自萜烯（如倍半萜烯，二萜烯和三萜烯）的甜味增强剂，类黄酮，氨基酸，蛋白质，多元醇，其他已知天然 甜味剂（例如肉桂醛，麝香，苏木精），二十二烷糖苷及其类似物，其中至少一种甜味增强剂以至少一种甜味增强剂的甜味检测阈值水平或低于至少一种甜味增强剂的甜味检测阈值水平存在于组合物中，以及 至少一种甜味剂和至少一种甜味增强剂是不同的。
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公开(公告)号：US09012520B2
公开(公告)日：2015-04-21
申请号：US12979917
申请日：2010-12-28
Applicant: Indra Prakash , Grant E. DuBois , Josef Klucik , Rafael Ignacio San Miguel , Rudolf Johann Fritsch , Venkata Sai Prakash Chaturvedula
Inventor： Indra Prakash , Grant E. DuBois , Josef Klucik , Rafael Ignacio San Miguel , Rudolf Johann Fritsch , Venkata Sai Prakash Chaturvedula
CPC classification number: A23L2/60 , A23L5/00 , A23L7/00 , A23L9/00 , A23L21/00 , A23L27/30 , A23L27/31 , A23L27/36 , A23L27/88 , A23L29/30 , A23L33/125
Abstract: Disclosed herein are sweetener compositions comprising at least one sweetener and at least one sweetness enhancer chosen from terpenes (such as sesquiterpenes, diterpenes, and triterpenes), flavonoids, amino acids, proteins, polyols, other known natural sweeteners (such as cinnamaldehydes, selligueians, hematoxylins), secodammarane glycosides, and analogs thereof, wherein the at least one sweetness enhancer is present in the composition in an amount at or below the sweetness detection threshold level of the sweetness enhancer, and the at least one sweetener and the at least one sweetness enhancer are different. Also disclosed herein are methods for enhancing sweetness of a composition, comprising combining at least one sweetener and at least one sweetness enhancer chosen from terpenes (such as sesquiterpenes, diterpenes, and triterpenes), flavonoids, amino acids, proteins, polyols, other known natural sweeteners (such as cinnamaldehydes, selligueians, hematoxylins), secodammarane glycosides, and analogs thereof, wherein the at least one sweetness enhancer is present in the composition in an amount at or below the sweetness detection threshold level of the at least one sweetness enhancer, and the at least one sweetener and the at least one sweetness enhancer are different.
Abstract translation: 本文公开的甜味剂组合物包含至少一种甜味剂和至少一种选自萜烯（例如倍半萜烯，二萜和三萜烯）的甜味增强剂，类黄酮，氨基酸，蛋白质，多元醇，其它已知的天然甜味剂（如肉桂醛， 苏木精），二十二烷糖苷及其类似物，其中所述组合物中至少一种甜味增强剂的量处于或低于甜味增强剂的甜味检测阈值水平，并且至少一种甜味剂和至少一种甜味 增强剂是不同的。 本文还公开了用于增强组合物甜度的方法，其包括将至少一种甜味剂和至少一种选自萜烯（如倍半萜烯，二萜烯和三萜烯）的甜味增强剂，类黄酮，氨基酸，蛋白质，多元醇，其他已知天然 甜味剂（例如肉桂醛，麝香，苏木精），二十二烷糖苷及其类似物，其中所述至少一种甜味增强剂以至少一种甜味增强剂的甜味检测阈值水平或低于所述至少一种甜味增强剂的甜味检测阈值水平的量存在于组合物中，以及 至少一种甜味剂和至少一种甜味增强剂是不同的。
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公开(公告)号：US06406724B1
公开(公告)日：2002-06-18
申请号：US09659459
申请日：2000-09-12
Applicant: Divya Shree Reddy , James William Moran , Bashir Aideloje Elabor , David Webb Mehnert , Rudolf Johann Fritsch
Inventor： Divya Shree Reddy , James William Moran , Bashir Aideloje Elabor , David Webb Mehnert , Rudolf Johann Fritsch
IPC: A23C912
CPC classification number: A23L27/25 , A23L27/206
Abstract: A natural biogenerated cheese flavoring system is provided which can be used to prepare very different cheeses having desired flavor profiles. More specifically, the present cheese flavoring system contains a sulfury-cheddar flavored component, a creamy-buttery flavored component, and a cheesy flavored component. Each of these flavored components can be used as flavor building blocks with their own specific flavor profiles and/or characteristics. Using various combinations of these flavored components, cheeses having a wide variety of flavors can be produced. The flavored components are separately prepared from a highly concentrated milk substrate using compositions (e.g., specific enzymes, cultures, and additives) and process conditions designed to provide the flavored components having specific flavor profiles and/or characteristics. The flavor concentrates can be used in process cheese, process cheese-type products, or other cheeses to produce very different cheeses with desired flavor profiles. The flavor concentrates can also be used as a natural flavoring system in other food products.
Abstract translation: 提供天然的生物发酵乳酪调味系统，其可用于制备具有所需风味特征的非常不同的奶酪。 更具体地，本发明的奶酪调味系统含有硫磺切屑调味成分，奶油质调味成分和芝士风味成分。 这些调味组分中的每一种都可以用作具有其自身特定风味特征和/或特征的风味构成块。 使用这些调味组分的各种组合，可以生产具有各种风味的奶酪。 使用组合物（例如特定酶，培养物和添加剂）和设计用于提供具有特定风味特征和/或特征的调味组分的工艺条件，由高度浓缩的牛奶底物单独制备调味组分。 风味浓缩物可用于加工奶酪，加工奶酪类产品或其他奶酪以产生具有所需风味特征的非常不同的奶酪。 风味浓缩物也可以用作其他食品中的天然调味剂系统。
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