公开(公告)号：US20250057200A1

公开(公告)日：2025-02-20

申请号：US18723613

申请日：2022-12-23

Applicant: AMANO ENZYME INC.

Inventor： Kiyota Sakai ,  Kan Yamashiro

IPC: A23L27/00 ,  A23J3/14 ,  A23J3/22

Abstract: It is an object of the present invention to provide a food product, in which odor derived from plant-based raw material is suppressed. The present invention relates to a flavor improver or water retention improver for plant-based raw materials, which includes a cyclodextrin-producing enzyme, and a food product, which is obtained by allowing a cyclodextrin-producing enzyme to act on a plant-based raw material. In addition, the present invention relates to a method for producing a food product, including a step of allowing a cyclodextrin-producing enzyme to act on a plant-based raw material.

公开(公告)号：US12225919B2

公开(公告)日：2025-02-18

申请号：US17433537

申请日：2020-02-21

Applicant: NeuroEnergy Ventures, Inc.

Inventor： Houston Smith ,  Bernadita P. Desierto ,  Beverly Ann Schad ,  Danielle Lasota ,  Sean Whittemore

IPC: A23L2/60 ,  A23L27/00

Abstract: A taste-masking formulation for distasteful ketone body compounds is disclosed.

公开(公告)号：US12207673B2

公开(公告)日：2025-01-28

申请号：US17013919

申请日：2020-09-08

Applicant: MARS, INCORPORATED

Inventor： Scott Joseph McGrane ,  Matthew Ronald Gibbs ,  Richard Masten Fine ,  Jerry Wallace Skiles

IPC: A23K50/42 ,  A23K20/111 ,  A23K20/132 ,  A23K20/142 ,  A23K20/153 ,  A23K50/48 ,  A23L27/00 ,  A23L27/20 ,  A23L27/21 ,  A23L27/22 ,  A23L27/23

Abstract: A flavor composition comprising at least one compound that modulates, increases and/or enhances the activity of a GPR120 fatty acid receptor that can be used to enhance the fatty acid taste and/or palatability of pet food products is described herein. Also disclosed herein are methods for identifying said compounds.

公开(公告)号：US20250024871A1

公开(公告)日：2025-01-23

申请号：US18706287

申请日：2022-11-04

Applicant: Firmenich Incorporated

Inventor： Joseph R. FOTSING ,  Melissa Sue WONG ,  Andrew PATRON ,  Vincent DARMOHUSODO ,  Qing CHEN ,  Eric FREROT

IPC: A23L27/00 ,  A23L27/20

Abstract: The present disclosure generally provides amide compounds, and the use of such compounds and related compounds as flavor modifiers. In some aspects, the disclosure provides compositions that include such amide compounds, such as compositions that include such amide compounds and one or more additional compounds, such as a sweetener, a salt, a glutamate, an arginate, a purinic ribonucleotide, and the like. In some other aspects, the disclosure provides methods of reducing or eliminating the amount of sweetener, salt, glutamate, or arginate in a food or beverage product.

公开(公告)号：US20250017403A1

公开(公告)日：2025-01-16

申请号：US18761143

申请日：2024-07-01

Applicant: Happycure Corporation

Inventor： Joseph Noel

IPC: A47G21/18 ,  A23L2/56 ,  A23L2/58 ,  A23L2/60 ,  A23L27/00

Abstract: A paper drinking straw is designed explicitly to deliver flavorings or active ingredients, or a combination of flavorings and active ingredients to the user of the paper straw. The paper straw is lined with a dried coating designed to adhere to the unique properties of the inside of a paper drinking straw. The paper straw lining includes a combination of dextrin, low levels of food-grade acids, and low levels of cellulose gums or no cellulose gums, or a combination of these elements combined with or without an active ingredient. The lining, which optionally includes sweeteners, colorings, and/or flavorings, is prepared as a gel-like liquid that is added to the interior of the paper straw and is then dried, creating a lining within the paper straw that dissolves as the user draws water or beverage through the straw, thus delivering the flavorings and/or active ingredients to the user.

公开(公告)号：US20250017248A1

公开(公告)日：2025-01-16

申请号：US18714690

申请日：2022-12-13

Applicant: The Nisshin OilliO Group, Ltd.

Inventor： Kanji AOYAGI ,  Yoshinori SEKIGUCHI ,  Daisuke ISAKA ,  Tomoya ITO ,  Yoriko ENDO

IPC: A23L27/00 ,  A23D7/00 ,  A23L27/20

Abstract: The present disclosure provides a method for improving the milk flavor of food and/or beverage having a milk flavor, and to improve the milk flavor of food and/or beverage having a milk flavor.

公开(公告)号：US20250008987A1

公开(公告)日：2025-01-09

申请号：US17235914

申请日：2021-04-20

Applicant: William L. Parish, JR. ,  Martin Babcock

Inventor： William L. Parish, JR. ,  Martin Babcock

IPC: A23L2/80 ,  A23F3/20 ,  A23F5/18 ,  A23L27/00 ,  C12H1/056

Abstract: An apparatus and method for the removal of unwanted taste components from beverages is described. The apparatus provides a method for contacting a oleophilic-absorbing surface and/or hydrophobic-absorbing surface of polymer media with a beverage before, during or after it is dispensed so that undesirable flavors are selectively removed from the beverage without removing desirable flavors improving the enjoyment of its consumption.

公开(公告)号：US20250000127A1

公开(公告)日：2025-01-02

申请号：US18700447

申请日：2021-11-04

Applicant: SYMRISE AG

Inventor： Jakob Peter LEY ,  Esther-Corinna SCHWARZE ,  Andreas ULBRICH ,  Andreas THEISEN ,  Matthias PREUSCHE

IPC: A23L27/10 ,  A01G2/10 ,  A01G7/04 ,  A01G22/60 ,  A01G24/13 ,  A01G24/15 ,  A01G24/18 ,  A01G24/25 ,  A01G31/00 ,  A23L27/00 ,  A23L27/30 ,  C05G1/00 ,  C05G5/23

Abstract: The present invention relates to the cultivation (preferably indoor) of Hydrangea species for increased production of phyllodulcin and the provision of a plant material, preferably a dried plant material, having an increased content of phyllodulcin.

公开(公告)号：US20240423230A1

公开(公告)日：2024-12-26

申请号：US18824348

申请日：2024-09-04

Applicant: Chui Chui CHEUNG ,  Plant A Foods Hong Kong Limited

Inventor： Chui Chui CHEUNG ,  Mabel Wai Ling LEE ,  Cheuk Ying WONG

IPC: A23D7/005 ,  A23J3/16 ,  A23L27/00 ,  A23L29/10 ,  A23L29/20 ,  A23L35/00

Abstract: A method for preparing a plant-based meat includes the following steps: (1) mixing a nanoemulsion with dry particles; the nanoemulsion has a particle size ranging from 300 nm to 320 nm; (2) refrigerating the mixture from step (1) for at least one hour and obtain the plant-based meat. The nanoemulsion has a particle size ranging from 300 nm to 320 nm. The plant-based meat prepared by using the nanoemulsion can retain flavors after various cooking methods. The plant-based meat can withstand different pH values and temperatures, and remains stable at different concentrations of salt, sugar, lipids, protein, carbohydrates and a variety of organic compounds, and will not lower consumer's flavor expectations and perceptions. The plant-based meat retains more flavors, so less flavoring is needed, and the cost will be reduced.

公开(公告)号：US20240407418A1

公开(公告)日：2024-12-12

申请号：US18703299

申请日：2022-10-20

Applicant: Nourish Ingredients Pty Ltd ,  COMMONWEALTH SCIENTIFIC AND INDUSTRIAL RESEARCH ORGANISATION

Inventor： James Robertson PETRIE ,  Surinder Pal SINGH ,  Anna EL TAHCHY ,  Pushkar SHRESTHA ,  Rosangela Aparecida DEVILLA ,  Hanh NGUYEN ,  Heinrich KROUKAMP

IPC: A23L31/15 ,  A23L27/00 ,  A23L27/22 ,  A23L27/26 ,  A23L27/30

Abstract: The present invention provides compositions comprising microbial biomass, and food products, beverage products or feedstuffs comprising microbial biomass. Described herein are the uses of said compositions and food products, beverage products or feedstuffs for producing food-like aromas and/or flavours when heated, in particular for undergoing Maillard reactions. Also provided are methods for producing food-like aromas and/or flavours.