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57 results about "Taste sensation" patented technology
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Food-based Supplement Delivery System
InactiveUS20100178413A1Total calories lowEnjoyable eating experienceFood preparationPlant ingredientsHuman useLarge dose
A cookie or other food product which is designed to deliver a larger dose of cinnamon or other additive such as fruit extract or rind to a human user without significant introduction of food items detrimental to additive(s)'s expected medicinal action and without an unpleasant taste sensation. The cookie is designed to be chewed as opposed to swallowed and the flavoring of the additive(s) is intended to enhance the cookie as opposed to the flavoring being covered up or concealed by other flavorings.
Owner:GORRIS MARK
Clostridium botulinum toxin formulation and method for reducing weight
InactiveUS20060057165A1Reduced caloric intakeReduce weightBacterial antigen ingredientsPeptide/protein ingredientsSaxitoxinTaste cell
A method of altering taste sensation in an individual is provided, the method comprising administering an effective amount of botulinum toxin to the taste cells of the individual. The method can be used to effect reduced caloric consumption in an individual in need of reduced caloric consumption or to effect weight reduction in an individual in need of weight reduction.
Owner:DIMITRAKOUDIS DIMITRIOS +1
Particulate Flavoring Composition
ActiveUS20070274930A1Excellent controllable delayed release-characteristicsHigh melting fatCosmetic preparationsPowder deliveryParticulatesToothpaste
The present invention relates to particulate compositions comprising controlled release particles wherein discrete elements of flavouring-containing fat are dispersed in a gelatine matrix, said particles containing: 0.1 -40 wt %, preferably 5-30 wt % of flavouring; 10 -70 wt %, preferably 20 -50 wt % of gelatine; and 0.1-1.75 wt %, preferably 5- 50 wt % of fat, the fat having a melting point of at least 35° C.; and said particles having a volume weighted average diameter of 50-1500 μm. The particulate composition according to the present invention will release the flavouring comprised therein under specific conditions e.g. under the influence of shear forces, heat and / or moisture. The release rate upon consumption can be affected by varying the relative amounts of gelatine and fat and the gelling strength of the gelatine. These compositions are therefore particularly suitable for imparting longer lasting taste sensation to confectionaries, in particular chewing gums, and to toothpaste.
Owner:QUEST INTERNATIONAL
Moon cakes with mobile filling materials and preparation method of moon cakes
ActiveCN105432733AImprove plasticityGood molding effectDough treatmentBakery productsFlavorFilling materials
The invention discloses moon cakes with mobile filling materials and a preparation method of the moon cakes. The moon cakes adopt a formula which comprises the following raw materials in percentage by weight: 45-55% of moon cake crusts, 37-46% of general outer fillings and 8-12% of mobile fillings. According to the moon cakes disclosed by the invention, optimized treatment is performed on the moon cake crusts and the filling materials; roasted sweetened bean paste fillings which are made from raw sweetened bean paste, white granulated sugar, water, malt syrup B, butter, milk powder and xanthan gum according to a definite proportion by weight are added to the moon cake crusts, so that the flavor, the mouth feel and the fine and smooth degrees of the moon cake crusts are promoted, and besides, the plasticity and the moldability of the moon cakes during baking are promoted; the mobile fillings are added, so that on one hand, the moon cakes have the filling materials in flow state, which brings ocular enjoyment to people, on the other hand, the soluble solid contents of the mobile fillings achieve 72-74%, the moon cakes can be guaranteed not to become deformed during baking, the plasticity and the moldability of the moon cakes are promoted, the situation that the water content of the moon cakes cannot migrate within shelf life can be guaranteed, the flavor and the mouth feel of products are guaranteed, and enjoyment on the sense of taste is provided.
Owner:UNI PRESIDENT ENTERPRISES CHINA INVESTMENT CO LTD KUNSHAN RES & DEV CENT +1
Particulate flavouring composition
Owner:GIVAUDAN NEDERLAND SERVICES
Oral care tablet
A water soluble, non-abrasive, effervescent, pharmaceutically acceptable, oral care tablet for use in the oral cavity. The tablet includes a carbon dioxide source, a acid source and a tablet forming material admixed to form a chewable tablet having less than 0.2% water. The carbonate to acid ratio ranges from about 2.33:1 to about 3.33:1, the percent by weight of tablet forming material ranges from about 10% to about 70% of the total tablet weight, and the pH of the tablet when dissolved in water to form a 1.0% by weight aqueous solution ranges from about 5.0 to about 7.0. Also included is a flavor imparting flavor agent in an amount sufficient to mask taste sensations derived from the carbon dioxide source, acid source and binder to provide an abrasive-free texture to the tongue in the oral cavity. Other additives are contemplated.
Owner:TOWER LAB
Model Taste Cells and Methods of Use for Identifying Modulators of Taste Sensation
InactiveUS20080026416A1Microbiological testing/measurementBiological material analysisTaste receptor ligandEnteroendocrine cell
The present invention provides model taste cells that naturally or recombinantly express taste receptors and relevant cellular proteins and / or molecules useful for taste signal transduction. The present invention further provides methods of use for these model taste cells for screening for compounds that modulate sweet and / or other taste signal transduction. Compositions comprising the compounds / modulators identified using the model taste cells are also provided. In preferred embodiments, the model taste cells are derived from human HuTu-80 enteroendocrine cells, and derivative cells thereof.
Owner:THE COCA-COLA CO
Oral care tablet
A water soluble, non-abrasive, effervescent, pharmaceutically acceptable, oral care tablet for use in the oral cavity. The tablet includes a carbon dioxide source, a acid source and a tablet forming material admixed to form a chewable tablet having less than 0.2% water. The carbonate to acid ratio ranges from about 2.33:1 to about 3.33:1, the percent by weight of tablet forming material ranges from about 10% to about 70% of the total tablet weight, and the pH of the tablet when dissolved in water to form a 1.0% by weight aqueous solution ranges from about 5.0 to about 7.0. Also included is a flavor imparting flavor agent in an amount sufficient to mask taste sensations derived from the carbon dioxide source, acid source and binder to provide an abrasive-free texture to the tongue in the oral cavity. Other additives are contemplated.
Owner:TOWER LAB
Taste-masking compositions, sweetener compositions and consumable product compositions containing the same
InactiveCN104540396ANo smellSugar food ingredientsFood ingredient as taste affecting agentSalicylaldehydeSweetness
In Part A, the present invention relates to novel compositions X comprising (1) at least one bitter blocking agent; (2) at least one carbonyl compound; and (3) at least one lactone, in particular to compositions X comprising (i) naringin; (ii) methoxy salicylaldehyde; (iii) syringaldehyde; (iv) massoia lactone; and (v) whiskey lactone; to the use of the compositions X for modifying, masking, reducing and / or suppressing an unpleasant off- taste, aftertaste or lingering sweetness of at least one sweetener, sweetness enhancer or consumable product; and to a process for the preparation of the compositions X. Further, the invention relates to sweetener compositions comprising at least one sweetener and the novel compositions X; to a method of providing sweetener or sweetness enhancer compositions; to methods of modifying, masking, reducing and / or suppressing an unpleasant off-taste, aftertaste or lingering sweetness of at least one sweetener or sweetness enhancer; and to tabletop sweetener compositions comprising the novel compositions X. The invention also relates to consumable product compositions comprising a consumable product and the novel compositions X; to methods of modifying, masking, reducing and / or suppressing an unpleasant off-taste, aftertaste or lingering sweetness of a consumable product composition; and to methods of imparting rich taste to a consumable product. In Part B, the present invention inter alia relates to sweetener composition comprising (ii) a sweetener; and (ii) at least one flavoring, wherein the at least one flavoring is suitable for modifying, masking, reducing and / or suppressing an unpleasant off-taste of the sweetener in a consumable product composition formed by adding the sweetener composition to a consumable product; and wherein a weight ratio of the at least one flavoring to the sweetener in the consumable product composition is such that the sweetness of the sweetener is detectable by taste in the consumable product composition and the flavor of the at least one flavoring is not detectable by taste in the consumable product composition. The invention further relates to a sweetness enhancer composition comprising (i) a sweetness enhancer; and (ii) at least one flavoring; wherein the at least one flavoring is suitable for modifying, masking, reducing and / or suppressing an unpleasant off-taste of the sweetness enhancer in a consumable product composition formed by adding the sweetness enhancer composition and a sweetener to a consumable product; and wherein a weight ratio of the at least one flavoring to the sweetness enhancer in the consumable product composition is such that the sweetness enhancer is capable of enhancing a sweetness of the sweetener present in the consumable product composition and the flavor of the at least one flavoring is not detectable by taste in the consumable product composition. The invention further relates inter alia to the respective consumable products.
Owner:CELANESE SALES GERMANY
Degradable polymer composite material for simulated bait
The invention discloses a degradable polymer composite material for a simulated bait. TPU elastomer pellets, PLA and corn starch are blended according to a certain mass ratio and are internally mixedin an internal mixer at 120-130 DEG C for 10-15 min, and certain amounts of a modification assistant and a fish luring auxiliary material are added; and polyurethane elastomer particles are modified,prepared modified polyurethane particles are pressed into a die cavity through using injection molding machine screw propulsion to make a product in the die cavity saturated, and cooling water circulates in a die after dwelling is completed to cool and fix the product in order to obtain the novel environmentally-friendly and degradable polymer composite material having a needed shape. Various amino acids, mineral matters, proteins and other fish luring components are added, so the prepared bait for fish and shrimps having various colors can be completely biodegraded, has small environment to the environment, has large temptation to the taste sensation of the fish, has adjustable softness, and combines the respective advantages of a food bait and a bionic bait.
Owner:安徽宏飞钓具有限公司
Iron supplementing and blood nourishing chocolate
InactiveCN105494829APromote absorptionFull of nutritionCocoaFood ingredient as taste affecting agentButter cocoaNourishing food
The invention discloses an iron supplementing and blood nourishing chocolate. The iron supplementing and blood nourishing chocolate is prepared from coco mass, cocoa butter, skim milk powder, pork livers, spinach, black fungi, lotus roots, red dates, longan pulp, pelvetia silquosa, undaria pinnatifida, traditional Chinese medicine, xylooligosaccharide, Chinese yam polysaccharide, a lactobacillus delbrueckii bacterium agent, edible salt, a compound enzyme, compound amino acid chelate iron and Centrum. According to the chocolate, the iron supplementing and blood nourishing food materials, the traditional Chinese medicine and the nutritional agent are added, the nutrition is rich, Centrum promotes absorption and utilization of iron, the functions are mutually promoted and coordinated, the immunity can be enhanced, cardiovascular and cerebrovascular diseases can be prevented, and the effects of resisting oxidation, resisting ageing, calming the heart, soothing the nerves, supplementing iron, nourishing the blood, replenishing the blood and keeping beauty are achieved; the chocolate sequentially comprises a chocolate thick layer, a skim milk powder layer, a chocolate thin layer and a sandwich layer from outside to inside, the mouthfeel is variable and diverse, the fragrance is harmonious, a sandwich is porous, crisp, sour and sweet and palatable, and different taste sensations are brought; the different package model can catch the eyes of consumers; natural iron supplementing and blood nourishing are achieved, no additive is contained, and safety and healthiness are achieved.
Owner:安徽尚可艾食品有限公司
Sour and sweet taste composite reconstituted tobacco leaf and preparation method and application thereof
The invention relates to a sour and sweet taste composite reconstituted tobacco leaf and a preparation method and application thereof, and belongs to the field of cigarettes. The reconstituted tobaccoleaf is a sandwich composite reconstituted tobacco leaf constituted by continuous reconstituted tobacco leaf bases, serving as marine phases, on the upper and lower layers, and sour and sweet taste function compounds serving as island phases and evenly dispersed between the two layers of leaf bases; and the sour and sweet taste compounds are each prepared from a sour agent, a sweetening agent anda conditioning agent according to the mass ratio of (3 to 5):(3 to 5):(1 to 4). The defect that as for a traditional paper-making method, solid spices are difficult to add in the reconstituted tobacco leaf production process is overcome, the sour and sweet taste compounds are evenly dispersed in the leaf bases, and the duslting loss is not prone to being caused; and the sour and sweet taste function reconstituted tobacco leaf is applied to a cigarette tobacco leaf set formula, the sour and sweet liquid engendering taste sensation can be generated in the smoking process, and the effects of lowering dryness and irritation of the cigarettes and improving comfort are achieved.
Owner:CHINA TOBACCO YUNNAN IND
Taste stimulation device
The invention discloses a taste stimulation device, which comprises superior computer control software, a data collection card, an inferior computer control module and a flow meter, wherein the superior computer control software is used for setting a control parameter; the data collection card is for converting the control parameter into a control instruction; the inferior computer control module is used for controlling to open a liquid passage according to the control instruction, so that a stimulation liquid flows out and the taste stimulation carried out on a testee is started; the flow meter is mounted on the liquid passage, and generates impulse waves when the stimulation liquid flows through the flow meter; the impulse waves are sent to the inferior computer control module; a counting end of the inferior computer control module begins counting the impulse waves; the inferior computer control module closes the liquid passage after the count reaches a set value. Compared with the prior art, the taste stimulation device can be used for realizing the real-time and quantitative conveyance of the stimulation liquid, so that the conveyance of the stimulation liquid can be orderly and quantitatively carried out as required, so as to effectively solve the problems, that a liquid amount is difficult to accurately control, the stimulation intensity is difficult to change, and the like, existing in the prior art.
Owner:SUZHOU INST OF BIOMEDICAL ENG & TECH CHINESE ACADEMY OF SCI
Method for synthesizing N-cyclopropyl-trans-2-cis-6-nonadienoic acid acidamide
InactiveCN101503370AHigh yieldRaw materials are easy to getCosmetic preparationsOrganic compound preparationOxalyl chlorideYield rate
The invention discloses a method for synthesizing meaty spice N-cyclopropyl-trans-2-cis-6-nonadienoic acid amide. The method comprises three steps: firstly, cis-4-heptenal and propane diacid undergo condensation reaction to obtain trans-2-cis-6-nonadienoic acid; secondly, the trans-2-cis-6-nonadienoic acid and oxalyl chloride undergo sulfonyl chlorination to obtain trans-2-cis-6-nonadien acyl chloride; and thirdly, the trans-2-cis-6-nonadien acyl chloride and cyclopropylamine undergo amidation to obtain the target product N-cyclopropyl-trans-2-cis-6-nonadienoic acid amide. The method for synthesizing the N-cyclopropyl-trans-2-cis-6-nonadienoic acid amide has the advantages of easily obtained raw materials, mild reaction conditions and high product yield rate, and the total yield rate is about 60 percent. The N-cyclopropyl-trans-2-cis-6-nonadienoic acid amide can be used for enhancing the taste and feeling in food, chewing gums, medicinal products, toothpaste, alcohol drinks.
Owner:SHANGHAI INST OF TECH +1
Model taste cells and methods of use for identifying modulators of taste sensation
InactiveCN101495508ACell receptors/surface-antigens/surface-determinantsBiological material analysisTaste receptor ligandEnteroendocrine cell
Owner:THE COCA COLA CO
6D full-media advertisement system based on interaction technology
The invention relates to a 6D full-media advertisement system based on an interaction technology. The 6D full-media advertisement system comprises a base, a main box arranged on the base, a top box arranged at the top of the main box and a center stand shaft fixedly connected with the base. The base, the main box and the top box are arranged coaxially. The base, the main box, the center stand shaft and the top box form a prism object with a plurality of advertisement faces. 3D vision sensing, taste sensing and motion sensing functions are integrated, the efficiency of advertisement pushing is improved, the system rotates with an audience synchronously, so that the audience can feel amity by obtaining attention, and influence on the audience from an advertisement is improved. The advertisement faces formed by a polyhedron column-shaped structure push the same advertisement, the effective view field of the advertisement can be enlarged, repeated pushing effect can be formed during rotating, and accordingly the memory effect of the audience on the advertisement content is enhanced. The advertisement faces formed by a polyhedron push different advertisements, and the using rate of the system can be improved. The audience is detected automatically, a system working state is controlled, and the effect of energy saving can be achieved.
Owner:CHANGZHOU COLLEGE OF INFORMATION TECH
Environmentally friendly insecticidal solution
The invention relates to an environmentally friendly insecticidal solution. The insecticidal solution comprises a dynamic noctilucent insect sticker, 100 white oil, an emodin formaldehyde aqua, a matrine aqua, a Semen Plantaginis aqua, botanical pheromone and insect sex pheromone, and is prepared by uniformly mixing the dynamic noctilucent insect sticker, 100 white oil, the emodin formaldehyde aqua, the matrine aqua, the Semen Plantaginis aqua, botanical pheromone and insect sex pheromone according to certain weight ratio. In the above formula of the invention, the dynamic noctilucent insect sticker is adopted as a dynamic light source and a sticking trapping agent, 100 white oil is adopted as a blender, the emodin formaldehyde aqua is adopted as a color vision ingredient, botanical pheromone is adopted as a taste sensation ingredient, insect sex pheromone is adopted as a sex trapping ingredient, and the matrine aqua and the Semen Plantaginis aqua are adopted as insecticidal activators, so the insecticidal solution has a good insect attracting effect and a strong tapping effect.
Owner:董林祥
Taste enhancing agent
Disclosed is a taste enhancing agent for achieving sufficient saltiness or sweetness even in cases where the salt content or sugar content in food is reduced. Specifically disclosed is a taste enhancing agent which contains one or more substances selected from among linear aliphatic aldehydes having 3-10 carbon atoms and linear aliphatic alcohols having 4-10 carbon atoms as active ingredients. The amount of salt content or sugar content added to food can be reduced by adding the taste enhancing agent to the food.
Owner:J OIL MILLS INC
Production method of spicy and hot salangid peanuts
ActiveCN103829278AMaintain nutrientsGuaranteed crispnessFood preparationMonosodium glutamateZanthoxylum bungeanum
The invention provides a production method of spicy and hot salangid peanuts. The production method comprises the following steps: 1. salting and curing salangid, namely uniformly mixing a yeast extract, a mixed salting material and water, adding the salangid, salting at normal temperature for 1-1.5 hours, drying and curing at 60-65 DEG C for 1-1.5 hours, and drying and curing at 80-85 DEG C for 1-1.5 hours; 2. frying zanthoxylum bungeanum maxim and chili at low temperature; 3. shelling and curing peanuts, namely salting the shelled peanuts and frying; and 4. stirring, namely uniformly mixing the salted and cured salangid, the fried chili, the fried zanthoxylum bungeanum maxim, the fried peanuts, salt and monosodium glutamate in a stirring pot. The spicy and hot salangid peanuts produced by the method provided by the invention are rich in nutrition, crisp in texture, good in mouth feel and outstanding in spicy and delicious flavor, have good sensory effects of visual sensation and taste sensation, and are good in color, aroma and taste.
Owner:ANHUI TRUELOVE FOODS
Container With Taste Sensation Enhancement Delivery
InactiveUS20120294989A1Preserve flavor potencyGreat tasteFlexible coversWrappersTaste receptor ligandHuman mouth
The present invention relates to a container for a beverage provided with an edible flavor enhancement coating for release upon opening of a beverage by coming in connect with the liquids in the human mouth. More particularly, the present invention relates to a container with the portion being placed in the mouth for drinking provided with a water-soluble an edible flavor enhancement coating that dissolves by coming in contact with liquids in the human mouth or beverage to be drunk only upon opening of the beverage container, in such a way so as to stimulate the taste receptors immediately prior to and during the drinking or pouring of the contents within the beverage container.
Owner:PICOLLI RICHARD
Satiation peptides for weight loss and altered taste sensitivity
ActiveUS20170326257A1Reduce riskReduce weightPeptide/protein ingredientsPharmaceutical delivery mechanismSatiationsPYY Peptide
The present application provides methods and compositions for AAV-mediated delivery of PYY and Glucagon-like Peptide 1 or an analog thereof (e.g., Exendin-4) to a subject (e.g., the saliva of a subject). In some embodiments, compositions and methods for topical delivery of Ex-4 and PYY peptides also are provided. Methods and compositions are useful to promote weight loss and / or altered lipid taste sensitivity, as well as for the treatment of diabetes.
Owner:UNIV OF FLORIDA RES FOUNDATION INC
Stevia extract containing selected steviol glycosides as flavor, salty and sweetness profile modifier
Owner:PURECIRCLE USA
Stevia extract containing selected steviol glycosides as flavor, salty and sweetness profile modifier
ActiveUS10780170B2Intense flavorIntense tasteConfectionerySweetmeatsBiotechnologySalty taste perception
Owner:PURECIRCLE SDN BHD
Process for maintaining freshness of vegetable pieces
A packaged food product and methods of making and using it. In some embodiments, the packaged food product may comprise a cup containing multiple ingredients in sealed pouches suitable for use in making an omelet or other egg-based entrees, with the cup being suitable for microwave cooking of an egg-based entree. The ingredients may include vegetable components that offer organoleptic properties similar to those of fresh vegetables after an extended period of time. Ideally, time required for processing, shipment, storage, etc., which may be, e.g., several weeks, may pass without unacceptable degradation of taste, texture, mouth feel, flavor, aroma, color, nutritional content or other important qualities. In some embodiments, the ingredients may also include additional components, such as,for example, one or more meats, and / or one or more varieties of cheese.
Owner:KRAFT FOODS GRP BRANDS LLC
Palatability enhancer for cat food as well as preparation method and application of palatability enhancer
InactiveCN108497193AIdeal Amino Acid Composition PatternImprove digestibilityAnimal feeding stuffWorking-up animal fodderAnimal scienceIngested food
The invention provides a palatability enhancer for cat food as well as a preparation method and an application of the palatability enhancer. The palatability enhancer is prepared from components in parts by weight as follows: 0.5-3 parts of egg powder, 0-2 parts of carrot powder and 1-3 parts of chicken liver hydrolysate. According to the palatability enhancer for cat food, the whole egg powder, the carrot powder and the chicken liver hydrolysate are matched through a large quantity of creative labor of people, the taste composition of the cat food is enriched, the palatability enhancer provides more delicious and mellow smell and has proper taste through reasonable matching and cooperation of different types of tastes in a proper proportion, and the palatability enhancer can improve the preference degree of cats, improve attraction of the cat food to pet cats and increase the market competitiveness of cat food products containing the palatability enhancer for cat food after being applied to the cat food.
Owner:佛山市雷米高动物营养保健科技有限公司
Brewing type milk oil tea and preparation method thereof
InactiveCN109221420AGolden colorIncrease fresh flavorMilk preparationPre-extraction tea treatmentCamellia oleiferaPeppermints
The invention provides brewing type milk oil tea and a preparation method thereof and relates to the technical field of food processing. According to the brewing type milk oil tea, compound milk powder is prepared through a concentration method and is added into Yaji tea to improve the fresh aroma of the oil tea; a sweet aroma, a milk taste and a cool mouthfeel are increased for the oil tea; the taste sense experience of an oil tea finished product is enriched; hopped green onions dried by an aroma improvement machine have a bright color and a rich green onion aroma; fried sticky rice and fried sticky rice balls, which are prepared by adopting a low-temperature oil drying method, are fluffy, crispy and palatable, are not stuck on teeth and have no oil taste. By adopting the Yaji tea refined by various special plants, the brewed oil tea keeps a traditional flavor and also has smoothness of milk and sweetness of sweet-scented osmanthus; meanwhile, the oil tea has a refreshing cool feeling of peppermint; various tastes are perfectly fused so that tea soup has a golden yellow color, is clear and has no layering, a rich sweet-scented osmanthus aroma, an abundant milk flavor, a sweet andmellow taste, a cool and tasty and refreshing taste and a long sweet aftertaste.
Owner:三江县三月三乡耶茶业有限公司
Gas-contained banana vinegar-flavor beverage and preparation method thereof
PendingCN111772065ANo stratificationEffectively take offGlycoside steroidsNatural extract food ingredientsBiotechnologyFruit juice
The invention discloses a gas-contained banana vinegar-flavor beverage, and the gas-contained banana vinegar-flavor beverage is composed of the following raw materials in proportions by weight (a total of 100%): 3.5-5% of raw banana vinegar, 1.5-5% of concentrated fruit juice, 0.03-0.06% of mogrosides, 0.2-0.5% of citric acid and 1.0-2.0% of carbon dioxide, with the balance being purified water. The invention also provides a preparation method of the gas-contained banana vinegar-flavor beverage. According to the invention, the raw banana vinegar and the concentrated fruit juice are used as themain raw materials, the mogroside functional sugar and the carbon dioxide are creatively added to prepare the banana vinegar flavor beverage; the flavor beverage is prepared by using carbon dioxide isobaric filling technology and integrating high value of the raw banana vinegar, the concentrated fruit juice and the functional sugar; and the prepared flavor beverage is uniform, clear and transparent in liquid state, and has no phenomenon of layering after long-term storage. The flavor beverage integrates delicious taste, low sugar and low calorie. The flavor beverage product is unique in flavor, sweet, sour and delicious in taste and capable of giving people different taste feeling, thus conforming to the current pursuit of people on high-quality, low-sugar and low-calorie products.
Owner:GUANGXI AGRI VOCATIONAL COLLEGE
Spherical flavoring particles for enhancing taste to a drink
InactiveUS20180139996A1Enhanced and distinct taste sensationGood seasoningFood shapingFlavorSpherical form
Owner:IKHLAIL NASSER A
Food-based Supplement Delivery System
ActiveUS20100151108A1MinimizingEnjoyable eating experienceFood preparationHuman useEnvironmental health
A cookie or other food product which is designed to deliver a larger dose of cinnamon to a human user without significant introduction of food items detrimental to cinnamon's expected medicinal action and without an unpleasant taste sensation. The cookie is designed to be chewed as opposed to swallowed and the flavoring of the cinnamon is intended to enhance the cookie as opposed to the flavoring of the cinnamon being covered up or concealed by other flavorings.
Owner:GORRIS MARK
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