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81. 发明公开

EP2075321A1 Verfahren zur Herstellung eines Aromakonzentrates sowie ein Aromakonzentrat 有权转让
标题翻译：佛罗伦萨zur Herstellung eines Aromakonzentrates sowie ein Aromakonzentrat
公开(公告)号：EP2075321A1
公开(公告)日：2009-07-01
申请号：EP08171407.3
申请日：2008-12-11
申请人： Symrise GmbH & Co. KG
发明人： Reiß, Ingo , Erfurt, Harry , Ott, Frank , Kindel, Günter , Gabriel, Bernd
IPC分类号： C11B9/02 , A23L1/226 , A23L2/56
CPC分类号： C11B9/022 , A23L2/56 , A23L27/20 , A61K8/34 , A61K8/37 , A61K2800/59 , A61Q13/00
摘要： Die vorliegende Erfindung betrifft Verfahren zur Herstellung eines Aromakonzentrates, ein Aromakonzentrat, herstellbar nach einem erfindungsgemäßen Verfahren, Produkte umfassend ein oder mehrere erfindungsgemäße Aromakonzentrate, sowie Verfahren zur Anreicherung von Geschmacks- und/oder Duftstoffen.
摘要翻译：与具有负感官印记的那些（II）相比，具有阳性感官印记的味道和/或气味组分（I）富集1.5倍或更多的香味浓缩物（A）的生产包括：（a）芳香（B）与溶剂（III）以数学上定义的量; （b）使溶液通过主要吸附（I）的吸附剂（IV）; 和（c）使用溶剂（V）脱附得到（A）。与具有阴性的味道和/或气味组分（II）相比，其中具有阳性感官印记的味道和/或气味组分（I）独立地富含1.5倍或更多因子的香精浓缩物（A）感官印记包括：（a）将含有特定化合物（I）和（II）（列于下文））的含水香料（B）与食品相容性溶剂（III）一起处理，使得一种或多种化合物（I）的log Pow *值至少为1.20，其中log Pow *值由下式计算：log Pow * = log Pow - （x。P'（x）/ log Pow）（log Pow =辛醇与水之间（I）分布系数的基数10对数; #x =基于总体积的结果（III）含量; P'（x）=含量x上（III）的极性参数） ; （b）使溶液通过吸附剂（IV），使得（I）主要被吸附到（IV）上; 和（c）使用食品相容的溶剂（V）从（Ⅳ）中脱出味道和/或气味成分，得到（A）。（I）选自丁酸乙酯，甲基丁酸乙酯-2，癸酸甲酯，芳樟醇，α-ion酮，β-芴酮，δ-十二烷基内酯，2E-己烯醇，2E-己烯醛，己醛，β-马来酸，辛醛，诺卡酮，对 - 薄荷硫醇-1,8，苯甲醛，γ-癸内酯，里哪醇氧化物，糠基硫醇-2,4-乙烯愈创木酚，异构异丙基甲氧基 - 吡嗪，异构乙基二甲基 - 吡嗪，吲哚，茉莉酸甲酯，茉莉酮内酯，二丙基二硫醚，丙基二硫化物，L-薄荷醇，薄荷酮，L-香芹酮，乙酸异戊酯，2-乙酰基-1-吡咯啉，2E，4Z-癸二烯醛，3,5-二甲基 - 三硫戊环，柠檬醛，石竹烯，1-辛烯-3-醇， 1-辛烯-3-酮，羟基苄基丙酮，顺式-3-己烯醇，3Z-己烯醇，丁酸甲酯，香叶醇，2E，4Z-癸二烯酸乙酯，8-巯基-1-十一烯-3-酮，2E ，4Z，7Z-十三碳三烯醛，2E，5Z-十一烷二烯醛，壬醛，4-辛醇酯，5-辛醇酯，苯乙醇，tart内酯和/或丁酮内酯。（II）选自1-5C醇（优选甲醇，乙醇，丙醇，异丙醇，丁醇，2-甲基丁醇或3-甲基丁醇），二乙酰基，乙醛，糠醛，糠醇，苯酚，乙偶姻，二甲基硫醚，甲基硫醇，乳酸和/或乙酸。独立权利要求包括：（1）过程的变体，其中：（a'）（B），不超过1卷。％溶剂通过（IV）吸附（I）和（II）; 和（b'）解吸，以（至少7个时间段）收集至少7个级分，然后回收一种馏分（或两种或多种馏分的混合物）作为（A），其中解吸溶剂（V '）是这样的：对于待解吸的组分（I），log P *如上所定义; （2）通过该方法获得的香气浓缩物（两种变体）; 和（3）相对于（II）相对于（A）富集（I）的两种方法（A），对应于两种制备方法（A）。

82. 发明公开

EP2043457A1 AMYLASE-INDUCED SENSORY EFFECT OF LOW FAT EMULSIONS COMPRISING HYDROPHOBIZED STARCH AS EMULSIFIER 有权
标题翻译：淀粉酶诱导脂肪感官效果武器乳液疏水强度为乳化剂
公开(公告)号：EP2043457A1
公开(公告)日：2009-04-08
申请号：EP07747484.9
申请日：2007-06-01
申请人： Friesland Brands B.V.
发明人： VAN AKEN, George, Alexander , ZOET, Franklin, Delano , MINOR, Marcel
IPC分类号： A23L1/0522 , A23L1/035 , A23L1/221 , A23L1/226 , A23D7/005
CPC分类号： A23D7/0053 , A23L27/20 , A23L29/10 , A23L29/212 , A23V2002/00 , B01F17/0028 , A23V2250/5118 , A23V2200/222 , A23V2200/3324 , A23V2200/16
摘要： The present invention relates to the field of food products. Provided are methods for modulating the sensory attributes, especially the fat and/or thickness related attributes of food composition, using modified starch as emulsifier.

83. 发明公开

EP1869150A1 PERFUME COMPOSITIONS 有权转让
标题翻译：香料组合物
公开(公告)号：EP1869150A1
公开(公告)日：2007-12-26
申请号：EP06726764.1
申请日：2006-04-13
申请人： Quest International Services B.V.
发明人： BRADSHAW, David Jonathan , PROVAN, Alan, Forbes , IOANNOU, Christopher, James , BEHAN, John Martin , PERRING, Keith, Douglas
IPC分类号： C11B9/00
CPC分类号： C11D3/50 , A01N61/00 , A01N65/00 , A23L27/10 , A23L27/12 , A23L27/13 , A23L27/20 , A61L2/18 , A61L9/01 , A61L12/08 , C11B9/00 , C11B9/0015 , C11B9/0023 , C11B9/003 , C11B9/0034 , C11B9/0042 , C11B9/0049 , C11B9/0053 , C11B9/0061 , C11B9/0076 , C11D3/48
摘要： Perfume ingredients have been investigated and classified for their effectiveness in detaching biofilms from surfaces. Based on this classification, perfume compositions that are effective in assisting biofilm detachment can be formulated, whilst also allowing a degree of freedom in formulation that permits consideration of the hedonic properties of the composition. The compositions can be used in a wide range of perfumed consumer products, such as personal, domestic and industrial products, e.g. hard surface cleaning products, dental care products, and deodorant products.
摘要翻译：已经对香料成分进行了调查，并将其分类为从表面分离生物膜的有效性。基于这种分类，可以配制有效帮助生物膜分离的香料组合物，同时还允许考虑到组合物享味特性的制剂自由度。该组合物可用于各种加香消费品中，例如个人，家用和工业产品，硬表面清洁产品，牙科护理产品和除臭产品。

84. 发明公开

EP1803357A1 Unsaturated cyclic and acyclic carbamates exhibiting taste and flavor enhancement effect in flavor compositions 有权
标题翻译：不饱和，循环和非循环氨基甲酸酯作为增味剂
公开(公告)号：EP1803357A1
公开(公告)日：2007-07-04
申请号：EP06255238.5
申请日：2006-10-11
申请人： INTERNATIONAL FLAVORS & FRAGRANCES, INC.
发明人： Pei, Tao , Dewis, Mark L. , Janczuk, Adam Jan
IPC分类号： A23L1/226 , C07C271/12 , C07C271/34 , C07C271/44 , C07C317/44 , C07D333/48
CPC分类号： C07C333/04 , A23L27/20 , C07C271/12 , C07C271/34 , C07C271/44 , C07C317/18 , C07C2601/02 , C07C2601/08 , C07C2601/14 , C07C2601/16 , C07D333/48
摘要： The present invention relates to novel compounds having sweet, salt or umami taste enhancement qualities. These compounds have the structure:

where R 1 is H or methyl;
R 2 is selected from the group consisting of H, C1-C4 alkyl, alkenyl;
R 3 is selected from the group consisting of H, phenyl, C1-C10 straight or branched chain alkyl, alkenyl, alkynyl, alkyldienyl, acyclic or containing no more than one ring, which contains no more than a total of five heteroatoms selected from F, O, S, N, and P; and if R 1 = H, R 2 and R 3 taken together can represent

cyclopropyl, cyclobutyl, cyclopentyl, cyclopentenyl, cyclohexyl, or cyclohexenyl, which contains no more than two of each heteroatom selected from N, O, and S;
or if R 1 , R 2 and R 3 taken together can represent one, or two aromatic rings, which contain no more than three of each heteroatom selected from F, N, S, and O.
R 4 is selected from the group consisting of H, methyl or ethyl;
R 5 is selected from the group consisting of H, methyl and ethyl; R 6 is selected from the group consisting of H, C1-C9 straight or branched chain alkyl, alkenyl, alkyldienyl, acyclic or containing no more than one ring;
except for in the case of structure 1 when if R 4 = H or methyl and R 5 = H or methyl, R 6 as described above and phenyl;
or when R 4 , R 5 , and R 6 taken together can be equal to

R 7 is selected from the group consisting C1-C4 alkyl, or alkenyl.

85. 发明公开

EP1689245A2 PALATABILITY ENHANCED COMPOSITION AND METHOD FOR ANIMAL CONSUMPTION 审中-公开
标题翻译：随着对动物改进的风味和方法组成
公开(公告)号：EP1689245A2
公开(公告)日：2006-08-16
申请号：EP04812590.0
申请日：2004-12-01
申请人： Hill's Pet Nutrition Inc.
发明人： IMAFIDON, Gilbert, I. , SHU, Chi-Kuen , CHINACHOTI, Pavinee
IPC分类号： A23K20060101
CPC分类号： A23K50/40 , A23K20/105 , A23K20/121 , A23L27/20
摘要： This invention is directed generally to compositions (including foods, supplements, treats, toys, etc.) for animal consumption, particularly compositions comprising one or more alpha cyclic enolone compound(s). This invention also is directed generally to methods for using such compositions. This invention is further directed generally to processes for making such compositions.

86. 发明公开

EP1662907A1 INCORPORATION OF PHYTOSTEROLS INTO FLAVORINGS 审中-公开
标题翻译：感应调味品植物甾醇
公开(公告)号：EP1662907A1
公开(公告)日：2006-06-07
申请号：EP04783841.2
申请日：2004-09-13
申请人： Degussa Health & Nutrition Americas, Inc
发明人： NASSER, Albert, Anthony , YONG, Ruth , HAMMERSCHMIDT, Lauren , STARTUP, William , FAIROW, H., Clint , BISHOP, Mary
IPC分类号： A23L1/30 , A23L1/221 , A23L1/226 , A23L1/222
CPC分类号： A23L33/11 , A23L27/10 , A23L27/12 , A23L27/20 , A23L27/206
摘要： A method is provided for incorporating phytosterols into foods including steps of blending at least one phytosterol with at least one flavoring to provide an enhanced flavoring and adding the enhanced flavoring to a food to provide an enhanced food. Also provided is an enhanced flavoring composition comprising at least one phytosterol and at least one flavoring.

87. 发明授权

EP1143811B1 FOOD PARTICULATE 无效
标题翻译：粮食棒状食物
公开(公告)号：EP1143811B1
公开(公告)日：2005-12-21
申请号：EP99903374.9
申请日：1999-01-25
申请人： CEREAL INGREDIENTS, INC.
发明人： ROLLINS, Gregory , FONTANA, John, A.
IPC分类号： A23L1/22 , A23L1/275 , A23P1/04 , A23G1/00
CPC分类号： A23G1/56 , A21D2/18 , A21D2/36 , A21D8/02 , A21D10/00 , A21D13/02 , A21D13/04 , A23G3/346 , A23G2200/06 , A23G2200/14 , A23K50/40 , A23L5/42 , A23L7/117 , A23L7/135 , A23L7/157 , A23L21/18 , A23L27/20 , A23L27/70 , A23L33/17 , A23L33/21 , A23P10/30
摘要： The present invention is to an edible carrier for flavor or color or flavor and color. The edible carrier contains a starch-bearing material, a balking agent and a coloring or flavoring agent. The edible carrier has a texture ranging from soft to flinty and retains the coloring or flavoring agent when added to a high moisture medium such as a dough or batter.

88. 发明公开

EP1377174A2 STABILIZATION OF AROMA-PROVIDING COMPONENTS 审中-公开
标题翻译：镇定风味商提供的组件的
公开(公告)号：EP1377174A2
公开(公告)日：2004-01-07
申请号：EP02727417.4
申请日：2002-03-13
申请人： SOCIETE DES PRODUITS NESTLE S.A.
发明人： ZHENG, Ying , CHENG, Pu-Sheng , MILO, Christian
IPC分类号： A23F5/46
CPC分类号： A23G3/48 , A23F3/42 , A23F3/426 , A23F5/243 , A23F5/267 , A23F5/486 , A23F5/505 , A23G9/42 , A23L2/44 , A23L2/56 , A23L3/3526 , A23L3/3535 , A23L27/00 , A23L27/10 , A23L27/115 , A23L27/20 , A23L27/21 , A23L27/28 , A23L27/70
摘要： A process for stabilizing an aroma-providing component such as coffee aroma against loss or degradation of desirable flavor or sensory characteriestics of its aroma during storage. The aroma-providing component is associated with a stabilizing agent in an amount effective to chemically interact with undesirable compounds to form a stabilized aroma-providing component which (a) retains a significant portion of one or more of the desirable flavor or sensory characteristics of the aroma in the aroma-containing componetn during storage, or (b) reduces off flavor generation during storage of the aroma-providing component. The stabilizing agent preferably is a nucleophile that contains sulfur or nitrogen , such as sulfur dioxide, sulfites, compounds that contain or generate thiols, amines or amino acids, cystenine, gluathione or an enzyme. The stabilized aroma-providing component retains the desirable flavor and sensory characteristics of the aroma for a time period of at least six months to one year or longer.

89. 发明授权

EP0821055B1 Use of monellin in enhancing the flavour of beverages and foodstuffs 失效
标题翻译：甜蛋白的用途，以增加饮料或食品的味道
公开(公告)号：EP0821055B1
公开(公告)日：2003-12-03
申请号：EP97304614.7
申请日：1997-06-27
申请人： INTERNATIONAL FLAVORS & FRAGRANCES INC.
发明人： Bolen, Paul L. , Kossiakoff, Nicholas , Hawn, Regina D. , Scharpf, Lewis G., Jr.
IPC分类号： C12G3/06 , C12C5/02 , A23L1/236 , A23L1/226 , A23L1/38
CPC分类号： A23L2/56 , A23L25/10 , A23L27/20 , A23L27/215 , A23L27/31 , C12C5/02 , C12G3/06

90. 发明公开

EP1143807A3 NOVEL POLYPHENOLIC POLYMERIC COMPOSITIONS, METHOD OF THEIR ISOLATION, AND A METHOD OF ALTERING AND IMPROVING TASTE CHARACTERISTICS OF EDIBLE CONSUMABLES 审中-公开
标题翻译：新的多酚类聚合物组合保温方法，和方法进行修改和改进的食用产品特点的味道
公开(公告)号：EP1143807A3
公开(公告)日：2002-09-11
申请号：EP00955441.1
申请日：2000-08-10
申请人： Dry Creek Nutrition, Inc.
发明人： HOEHN, Matthias, J. , NORRIS, Leslie, Marie , MC CORD, Jeffrey, Dodd , GALLO, Ernest, Joseph , HENIS, Jay, M., S.
IPC分类号： A23L1/00
CPC分类号： A23G3/346 , A23C9/152 , A23L2/56 , A23L27/20 , A23L27/204 , A23L33/105 , A23V2002/00 , C12G1/00 , C12G3/06 , A23G2200/00 , A23G2200/14 , A23V2250/2132
摘要： The invention deals with a method of altering, modifying thereby improving the sensory qualities of edible consumables such as taste, flavor or mouthfeel by adding thereto an effective amount of a polymeric polyphenolic material. Edible consumables include dairy products, alcoholic beverages, non-alcoholic beverages fruit-based products, condiments, brown foods, salty foods, and brothy foods. The polymeric materials of the invention are obtained from their natural sources by first processing the plant material, such as grape seeds or oak, with aqueous solvents to yield a crude extract which, upon further separation and processing, yields polymeric polyphenolic materials such as polyproanthocyanidins.

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