Conopco, Inc.

Lever Brothers Company, Division of Conopco, Inc.

Phytopharm Plc

Amir Maximiliaan Batenburg

Parag Acharya

Volkmar Koppe

Michel Vander Stappen

Salomon Leendert Abrahamse

Christopher Sabater-Luentzel

Lars Grohmann

Jochen Blume

Matthias Hille

Jens Koch

Cornelis T Verrips

Frederik Michiel Meeuse

Maarten Robert Egmond

Leon Gerardus Frenken

Alphonsus Henricus L Cambeen

Robert Jan Van Der Velden

Mohamed Said Chaara

Teun De Joode

Egge Aart Eddy Rosing

The invention relates to a method of producing an onion flavour compositions, said method comprising: This method yields a shelf-stable onion flavour composition that has an intense flavour of roasted, shallow fried or deep fried onions, and that can suitably be used to impart this onion flavour to a wide variety of edible products.

Onion flavour composition and method for the preparation thereof

Provided herein is a method of producing an onion flavour composition that involves providing an onion component selected from fresh onion, dehydrated onion, and combination thereof; mixing the onion component with an onion juice concentrate having a dry matter content of 40-95 wt % in a weight ratio of 100 parts by weight of dry matter from the onion component with 120-800 parts by weight of dry matter from the onion juice concentrate to produce an onion mix; subjecting the onion mix to a heat treatment; and drying the onion mix to a water content of less than 10 wt %. This method yields a shelf-stable onion flavor composition with an intense flavor and that can be used to impart the flavor of sauteed onion to a variety of edible products.

The present invention relates to a potato derived flavour enhancing composition having a dry matter content of at least 3 wt. % and containing per kg of dry matter: &#x2022;150-900 g of proteinaceous matter; &#x2022;0-100 g of starch; &#x2022;0-5 mg of chlorogenic acid; &#x2022;0-30 mg of glycoalkaloid selected from &#x3b1;-solanine, &#x3b1;-chaconine and combinations thereof; wherein free amino acids represent at least 80 wt. % of the proteinaceous matter, said free amino acids comprising: &#x2022;a first group of free amino acids selected from asparagine (Asn), aspartate (Asp), glutamate (Glu), glutamine (Gln), pyroglutamate (pGlu) and combinations thereof, said first group of free amino acids representing 45-95 wt. % of the free amino acids; &#x2022;a second group of free amino acids selected from glycine (Gly), leucine (Leu), lysine (Lys), serine (Ser), isoleucine (Ile) and combinations thereof, said second group of free amino acids representing 1-20 wt. % of the free amino acids; &#x2022;at least 3.5 wt. % Glu; wherein the first group of free amino acids and the second group of free amino acids are present in a weight ratio of at least 4:1. The flavour enhancing composition according to the present invention is obtained by removing most of the starch and protein naturally present in potato, by additionally removing the bulk of glycoalkaloids (&#x3b1;-solanine, &#x3b1;-chaconine) that are endogenous to potato, and by retaining flavour enhancing components, including glutamate.

Potato derived flavour enhancing composition and method for the manufacture thereof

The present invention relates to the use of the compounds a) 3-hydroxy-2(H)-furanones, preferably, 3-hydroxy-4,5-dialkyl-2(H)furanones, b) thiol-substituted methylfuranes, thiol-substituted methyl di/tetra-hydro furanes, or dithiolanes, preferably furfurylthiol, 2-methyl-3-tetrahydrofuranthiol or 2-methyl-1,3-dithiolane, c) furfuryl alcohol, d) bis(2-methyl-3-furanyl)disulphide as a sodium-replacing agent in food compositions. Furthermore, the invention relates to a ready-to-eat and a concentrated food composition which may comprise less sodium than conventional comparable ready-to-eat or concentrated food compositions, respectively, but which food compositions are experienced by the consumer as having a flavor which is comparably salty as that of a conventional comparable composition. Furthermore, the present invention relates to a method to reduce the sodium content of a food composition by replacing sodium by the above mentioned compounds.

Food composition

Extracts ofplant containing steroidal glycosides which have improved flavor, by virtue of reduced levels of discovered negative flavor compounds. Food compositions containing steroidal glycosides with reduced amounts of discovered negative flavor components are also included.

[object Object]

Lipase enzymes including mutant lipase enzymes, e.g. from Pseudomonas species, are produced and modified by recombinant DNA technique. The enzymes are applicable in detergent and cleaning compositions, with advantages for example of improved stability to proteolytic digestion.

Microbial lipase muteins and detergent compositions comprising same

Growing community of inventors

Vlaardingen, Netherlands

Amir Maximiliaan Batenburg