Goods & Services

microbial protectant

Goods & Services

Coatings for ice cream; inclusions for ice cream; variegates for ice cream

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Vegetable proteins

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Biostimulants being plant growth stimulants

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Flavor enhancers used in food and beverage products; Food flavorings being non-essential oils

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Flavor enhancers used in food and beverage products; Food flavourings, other than essential oils

Goods & Services

Plant and herb extracts in liquid form used as flavorings in beverages and sweet and savory foods, other than essential oils and seasonings

Abstract

A method for modifying the composition of essential oils to be used as such or as ingredients for flavour and fragrance formulations, the process using carbon dioxide and suitable solvents in combination with specific supports; Flavours and fragrances containing ingredients produced by the method and applications using the flavours and fragrances.

IPC Classes  ?

• C11B 9/02 - Recovery or refining of essential oils from raw materials
• B01D 11/02 - Solvent extraction of solids
• A23L 27/10 - Natural spices, flavouring agents or condimentsExtracts thereof
• B01D 11/04 - Solvent extraction of solutions which are liquid

Abstract

The present invention discloses the use of subcritical or supercritical carbon dioxide for injecting additives to seeds, beans, nuts, cereals and pseudo-cereals.

IPC Classes  ?

• A23L 5/00 - Preparation or treatment of foods or foodstuffs, in generalFood or foodstuffs obtained therebyMaterials therefor
• A23L 5/40 - Colouring or decolouring of foods
• A23L 7/00 - Cereal-derived productsMalt productsPreparation or treatment thereof
• A23L 7/10 - Cereal-derived products
• A23L 25/00 - Food consisting mainly of nutmeat or seedsPreparation or treatment thereof
• A23L 27/00 - SpicesFlavouring agents or condimentsArtificial sweetening agentsTable saltsDietetic salt substitutesPreparation or treatment thereof
• A23L 33/00 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof

Abstract

The present invention discloses the use of subcritical or supercritical carbon dioxide for injecting additives to seeds, beans, nuts, cereals and pseudo-cereals.

IPC Classes  ?

• A23L 5/40 - Colouring or decolouring of foods
• A23L 7/00 - Cereal-derived productsMalt productsPreparation or treatment thereof
• A23L 7/161 - Puffed cereals, e.g. popcorn or puffed rice
• A23L 25/00 - Food consisting mainly of nutmeat or seedsPreparation or treatment thereof
• A23L 27/00 - SpicesFlavouring agents or condimentsArtificial sweetening agentsTable saltsDietetic salt substitutesPreparation or treatment thereof

Goods & Services

Hydrolyzed vegetable proteins for use as a fermentation extract. Yeast extracts.

Abstract

This invention discloses a method for modifying the composition of essential oils to be used as such or as ingredients for flavour and fragrance formulations, said process using carbon dioxide and suitable solvents in combination with specific supports. It also covers the flavours and fragrances containing ingredients produced by said method and applications using said flavours and fragrances.

IPC Classes  ?

• C11B 9/02 - Recovery or refining of essential oils from raw materials
• A23L 27/10 - Natural spices, flavouring agents or condimentsExtracts thereof
• B01D 11/04 - Solvent extraction of solutions which are liquid

Abstract

This invention discloses a method for modifying the composition of essential oils to be used as such or as ingredients for flavour and fragrance formulations, said process using carbon dioxide and suitable solvents in combination with specific supports. It also covers the flavours and fragrances containing ingredients produced by said method and applications using said flavours and fragrances.

IPC Classes  ?

• C11B 9/02 - Recovery or refining of essential oils from raw materials
• B01D 11/04 - Solvent extraction of solutions which are liquid

Goods & Services

Printed educational materials in the field of flavorings and fragrances.

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(1) Printed educational materials, namely pamphlets, booklets and manuals in the field of flavorings and fragrances

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Hydrolyzed vegetable proteins for use as a fermentation extract Yeast extracts

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Dietary and nutritional supplements containing yeast cell wall extract

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Innovation consulting services, namely, advising others in the areas of product development

Abstract

The invention provides a method for preparing an herbal extract and a flavor system comprising an herbal extract produced by the process. The invention also provides a flavor system comprising an herbal extract comprising thymol, eugenol, carvacrol and eucalyptol. The invention further provides a flavor system comprising a thyme extract having a minimum inhibitory concentration of less than about 3%. Additionally, the invention provides an oral product comprising a flavor system.

IPC Classes  ?

• A61K 31/35 - Heterocyclic compounds having oxygen as the only ring hetero atom, e.g. fungichromin having six-membered rings with one oxygen as the only ring hetero atom
• H01L 21/265 - Bombardment with wave or particle radiation with high-energy radiation producing ion implantation
• H01L 21/223 - Diffusion of impurity materials, e.g. doping materials, electrode materials, into, or out of, a semiconductor body, or between semiconductor regionsRedistribution of impurity materials, e.g. without introduction or removal of further dopant using diffusion into, or out of, a solid from or into a gaseous phase
• H01L 29/66 - Types of semiconductor device
• H01L 29/78 - Field-effect transistors with field effect produced by an insulated gate

Abstract

Methods for preparing a botanical extract and a flavor system comprising a botanical extract produced by the process for use in beverages are provided. Also provided is a flavor system comprising a botanical extract comprising at least one of thymol, eugenol, carvacrol, cinnamic aldehyde, and eucalyptol. Further provided is a flavor system having a minimum inhibitory concentration of less than about 3%.

IPC Classes  ?

• A23L 1/22 - Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes
• A23L 1/221 - Natural spices, flavouring agents, or condiments; Extracts thereof
• A23L 1/30 - containing additives (A23L 1/308 takes precedence);;
• A23L 2/56 - Flavouring or bittering agents
• A23G 4/06 - Chewing gum characterised by the composition
• A23G 4/20 - Composite products, e.g. centre-filled
• A61Q 11/00 - Preparations for care of the teeth, of the oral cavity or of dentures, e.g. dentifrices or toothpastesMouth rinses

Abstract

Disclosed are methods for producing yeast β-glucan and mannan preparations. The methods employ an autolysis process, followed by enzymatic treatment with one or more of a protease, glucanase or lipase. The preparations produced may be used in food supplements, pharmaceuticals, cosmetics, animal feeds, and neutraceuticals.

IPC Classes  ?

• A23K 1/06 - from distillers' or brewers' waste

Abstract

The invention provides a method for preparing an herbal extract and a flavor system comprising an herbal extract produced by the process. The invention also provides a flavor system comprising an herbal extract comprising thymol, eugenol, carvacrol and eucalyptol. The invention further provides a flavor system comprising a thyme extract having a minimum inhibitory concentration of less than about 3%. Additionally, the invention provides an oral product comprising a flavor system.

IPC Classes  ?

• A61K 36/53 - Lamiaceae or Labiatae (Mint family), e.g. thyme, rosemary or lavender
• A61K 36/51 - Gentianaceae (Gentian family)
• A61K 36/23 - Apiaceae or Umbelliferae (Carrot family), e.g. dill, chervil, coriander or cumin
• A61K 36/54 - Lauraceae (Laurel family), e.g. cinnamon or sassafras
• A61K 36/9068 - Zingiber, e.g. garden ginger
• A61K 36/899 - Poaceae or Gramineae (Grass family), e.g. bamboo, corn or sugar cane
• A61K 36/8962 - Allium, e.g. garden onion, leek, garlic or chives
• A61K 36/31 - Brassicaceae or Cruciferae (Mustard family), e.g. broccoli, cabbage or kohlrabi
• A61K 36/282 - Artemisia, e.g. wormwood or sagebrush
• A61K 36/537 - Salvia (sage)
• A61K 36/235 - Foeniculum (fennel)
• A61K 36/67 - Piperaceae (Pepper family), e.g. Jamaican pepper or kava

Goods & Services

flavor enhancers used in food products

Goods & Services

Flavour and texture enhancers for use in the manufacture of food and beverage products.

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Compounded blend of flavor chemicals for use in the manufacture of food, beverage, dairy and pharmaceutical products

Goods & Services

(1) Flavor enhancers used in food and beverage products.

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Flavour enhancers and flavourings for foodstuffs and beverages (essential oils). Flavour enhancers (vegetable protein hydrolyzates). Flavourings for foodstuffs; flavour enhancers used in food and beverage products.

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Autolyzed yeast extract

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Essential oils for use as flavorings in the manufacture of alcoholic beverage products

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granulated flavoring additives for non-nutritional purposes for use in coffee and tea

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yeast extracts used as flavor enhancers

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food flavorings

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FOOD-FLAVORING COMPOSITION CONTAINING VEGETABLE EXTRACTS AND VEGETABLE PROTEIN DERIVATIVE MATERIAL

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(1) A vegetable flavouring for use as an ingredient in food.

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VEGETABLE FLAVORING OF A MEATY CHARACTER FOR USE AS AN INGREDIENT IN FOOD

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CARBONATED BEVERAGES, NONALCOHOLIC, NONCEREAL, AND MALTLESS; GINGER ALE, AND GINGERALE EXTRACT