3589results about "Food ingredient as flavour affecting agent" patented technology

Provides is a salivation cocktail that comprises a food acid and a tingling sensate. The combination of a food acid and a tingling sensate has been found to synergistically increase salivation.

An improved carbonated protein beverage / drink composition which provides a relatively high protein content, ranging from about 2% by weight to about 15% by weight, while simultaneously employing a carbonation concentration between about 0.1 volumes of carbonation (per volume of liquid drink solution or liquid drink suspension) to about 4 volumes of carbonation. Preferably the protein is whey protein. The carbonated protein beverage has been heat treated to inactivate microbes in the presence of the carbonation which is used to provide taste and mouth feel for the drink. Typically, the treatment for microbe inactivation is carried out in the individual package used for storage and handling of the carbonated protein drink.

The invention discloses nutritional health-care fine dried noodles which are developed with suaeda salsa, stigma maydis and Chinese herbal medicines such as the root of kudzu vine, gynostemma pentaphyllum, cortex phellodendri, dandelions, cornus officinalis, radix rehmanniae preparata, herba portulacae, herba houttuyniae, licorice root and stevia rebaudiana as raw materials and have the effects of reducing blood lipid and blood pressure, improving organism immunity, beautifying the face and clearing away toxins, resisting fatigue and the like. The fine dried noodles contain rich functional activated substances such as suaeda salsa and amino acid, polypeptides, water-soluble dietary fibers, ferulic acid, active polysaccharides, saponin and flavone in the Chinese herbal medicines. The fine fried noodles have the advantages that compatibility of suaeda salsa and the Chinese herbal medicines is scientific, functional components in the Chinese herbal medicines are extracted through the technologies including ultrasonic secondary crushing, enzymolysis combined compound microorganism degradation and microwave assisted extraction method, the content of organic selenium in the product is increased, the nutritional healthy functions of the product are remarkably improved, and market prospects are wide.

An improved carbonated protein beverage / drink composition which provides a relatively high protein content, ranging from about 2% by weight to about 15% by weight, while simultaneously employing a carbonation concentration between about 0.1 volumes of carbonation (per volume of liquid drink solution or liquid drink suspension) to about 4 volumes of carbonation. Preferably the protein is whey protein. The carbonated protein beverage may contain an additive which provides energy generation enhancement. The carbonated protein beverage is heat treated to inactivate microbes in the presence of the carbonation. Typically, the treatment for microbe inactivation is carried out in the individual package used for storage and handling of the carbonated protein drink.

The present invention relates to oral care compositions comprising stannous ions, a mint-type flavor oil, a protectant component that prevents generation of off odor and off taste in the composition, and orally acceptable carriers. The mint-type oils include peppermint, spearmint and corn mint. Suitable protectant components include copper salts and carbonyl compounds such as ascorbic acid; cis-jasmone; 2,5-dimethyl-4-hydroxy-3(2H)-furanone; 5-ethyl-3-hydroxy-4-methyl-2(5H)-furanone; vanillin; ethyl vanillin; anisaldehyde; 3,4-methylenedioxybenzaldehyde; 3,4-dimethoxybenzaldehyde; 4-hydroxybenzaldehyde; 2-methyoxybenzaldehyde; 4-methoxybenzaldehyde; benzaldehyde; cinnamaldehyde (3-phenyl-2-propenal); hexyl cinnamaldehyde; α-methyl cinnamaldehyde; ortho-methoxy cinnamaldehyde; α-amyl cinnamaldehyde; and combinations thereof. The oral care composition may be a dentifrice.