Food Patents - FLEXNEWS

:. Patents

The FLEXNEWS Patents Database hosts some of the latest corporate intellectual property information issued worldwide. The database also provides a non-exhaustive archive of issued patent applications for the food industry.

PATENT APPLICATIONS

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Thioester Compounds and their Use in Fragrance or Flavor Applications The present invention relates to thioester compounds and the incorporation and use of the new chemical entities as flavor and fragrance chemicals.

Furanoid and Pyranoid C14-C18- Oxabicycloalkanones as Odoriferous and/or Aroma Substances

Method for Preparing Calcium Gluconate The invention provides for a method for the preparation of a gluconic acid from glucose. It is an aspect of the invention to provide a method that comprises the use of enzymes. The method according to the invention can be applied with great benefit to the production of calcium gluconate suitable for use as a food fortifier by a process that is economical.

Glycopeptide and Peptide Having a Kokumi Taste Imparting Function, and Method of Imparting the Kokumi Taste to Foods

Sialic Acid to Support the Immune System in the Elderly The present invention generally relates to the field of the immune system, in particular to strengthening the immune system of the elderly. One embodiment of the present invention relates to the use of a food product enriched with sialic acid for the preparation of a composition to strengthen the immune system.

High-Fluidity and Non-Caking Pulverulent Crystalline Maltitol Composition

Extrusion Die with Extrusion Port Having a Shaped Extrusion Outlet

A Process for Preparing Purified Isophthalic Acid

Method and Apparatus for Manufacturing Protein Beverages

Bone Strengthening Food Supplement

Products Comprising, and Uses of, Decarboxylated Phenolic Acids Derived from Chlorogenic Acids of Coffee

Process for the Preparation of Packaged Heat-Preserved Aqueous Drink Comprising Casein Micelles and Tryptophan-Rich Peptides, and Product so Obtained $A process to prepare packaged pasteurised or sterilised aqueous drinkable products which comprise casein micelles (e.g. from dairy protein) and peptide-fractions, which peptide fractions are rich in tryptophan, and the products so-obtained. The process requires aheat preservation at a specific pH.$

Method for Extraction and/or Squeezing of Edible Food and Drink A food objective for extraction and/or squeezing is charged into a colloid mill or a twin-screw extruder; immediately after and/or while milling, a low-temperature solvent (for example, water or milk of from -3 to 50.degree. C.) is added; and after treating the food using the extruder, grounds are removed to produce an extract and/or a squeezed liquid.

Reduced Fat and Carbohydrate Milk Product and Process for Manufacturing Such Milk Product

Method of Inhibition of Enzymatic Browning in Food Using Hypotaurine and Equivalents

Novel Method for Preparing Ready-to-Bake frozen Doughs

Compositions and Methods for Maintaining Bone Health of Reducing Bone Loss

Monocotyledon Plant Cells and Plants which Synthesize Modified Starch

Process for Producing Saccharide Oligomers

Food Supplemented with a Carnitine, Suitable for Stimulating the Biosynthesis of Polyunsaturated Fatty Acids from the Saturated Fatty Acids Contained in the Food A food selected from the group comprising milk and dairy products derived from milk, comprising a carnitine in an effective amount to stimulate, through the natural fatty acid metabolic processes that take place in a consumer of said food, the synthesis of polyunsaturated fatty acids from the saturated fatty acids originally contained in the food.

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Thioester Compounds and their Use in Fragrance or Flavor...

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