Givaudan S.a.

Christopher Todd Simons

Jay Patrick Slack

Chad Allen Hansen

Kimberley Gray

Ioana Maria Ungureanu

Jenny Ellen Evans Pennimpede

Xiaogen Yang

Zhonghua Jia

Charles Benjamin Naman

Nicole Erna Irene Brune

Nicole Servant

Mark T Yates

Tarun Bhowmik

Stefka Ivanova Myaka

Joseph Andrew Kaiser

Matthew Charles Burland

Mark Thirston Yates

Disclosed are sweetened consumables and methods of forming said sweetened consumables that comprise certain sweeteners and a compound of formula (1), wherein Ris selected from the group consisting of OH and OCH, and Ris selected from the group consisting of H and OH, Rand Rcomprise at least one OH group, and when Ris OH then Ris H (trilobatin), and when Ris OCHthen Ris OH (HDG), in a concentration near its sweetness detection threshold. The sweeteners include sucrose, fructose, glucose, high fructose corn syrup, corn syrup, xylose, arabinose, rhamnose, erythritol, xylitol, mannitol, sorbitol, inositol, acesulfame potassium, aspartame, neotame, sucralose, saccharine, or combinations thereof.

Consumables

Disclosed are sweetened consumables and methods of forming said sweetened consumables that comprise certain sweeteners and at least one sweetness enhancer in a concentration near its sweetness detection threshold. The sweeteners include sucrose, fructose, glucose, high fructose corn syrup, corn syrup, xylose, arabinose, rhamnose, erythritol, xylitol, mannitol, sorbitol, inositol, acesulfame potassium, aspartame, neotame, sucralose, saccharine, or combinations thereof. The sweetness enhancer is selected from naringin dihydrochalcone, mogroside V, swingle extract, rubusoside, rubus extract, rebaudioside, and stevioside.

Sweetened consumables comprising mogroside IV as sweetness enhancer and method of enhancing sweetness of consumables

Sweetened consumables comprising Siame Noside'i as sweetness enhancer and method of enhancing sweetness of consumables

Disclosed are sweetened consumables and methods of forming said sweetened consumables that comprise certain sweeteners and at least one sweetness enhancer in a concentration near its sweetness detection threshold. The sweeteners include sucrose, fructose, glucose, high fructose corn syrup, corn syrup, xylose, arabinose, rhamnose, erythritol, xylitol, mannitol, sorbitol, inositol, acesulfame potassium, aspartame, neotame, sucralose, saccharine, or combinations thereof. The sweetness enhancer is selected from naringin dihydrochalcone, mogroside V, swingle extract, rubusoside,extract, rebaudioside, and stevioside.

Sweetened consumables comprising mogroside V or swingle extract fraction as sweetness enhancer and method of enhancing sweetness of consumables

Disclosed are compounds that block off-notes in consumables and methods of blocking off-notes in consumables including off-notes provided by sweeteners such as stevioside, swingle extract, glyccerhizin, perillartine, naringin dihydrochalcone, neohesperidine dihydrochalcone, mogroside V, rubusoside, rubus extract, and rebaudioside A, and artificial sweeteners such as aspartame, saccharin, acesulfame K (Acesulfame potassium), sucralose and cyclamate.

Mono- or bicyclic carboxylic acids as off-note blockers

Sweetened consumables comprising rubusoside and rebaudioside A and/or stevioside as sweetness enhancers and method of enhancing sweetness of consumables

Provided is a hydrolyzed pea protein based fermentation process employingsp., the formed ingredient, food products comprising said ingredient and a method of enhancing the salty taste of food products.

Fermented ingredient

Sweetened consumables comprising mogroside V and stevioside as sweetness enhancers and method of enhancing sweetness of consumables

Disclosed are compounds that block off-notes in consumables and methods of blocking off-notes in consumables including off-notes provided by artificial sweeteners including aspartame, saccharin, acesulfame K (Acesulfame potassium), sucralose and cyclamate; and including stevioside, swingle extract, glyccerhizin, perillartine, naringin dihydrochalcone, neohesperidine dihydrochalcone, mogroside V, rubusoside, rubus extract, and rebaudioside A.

Off-note blocking sensory organic compounds

An oral aroma sampling device includes a mouthpiece which defines an in-mouth surface and an external surface, the in-mouth surface bearing a delivery conduit, and the external surface bearing a manifold in communication with the delivery conduit, the manifold bearing a plurality of capillaries, each of which capillary is the conduit for an aroma substance, the mouthpiece additionally comprising a breathing conduit passing from the external surface to the in-mouth surface. The device is useful as part of a retronasal testing apparatus, which allows a large variety of flavor combinations to be tested quickly and efficiently.

Retronasal device and method

Sweetened consumables comprising rebaudioside A as a sweetness enhancer and method of enhancing sweetness of consumables

Growing community of inventors

Wyoming, OH, United States of America

Christopher Todd Simons