Nestec S.a.

Societe Des Produits Nestle S.a.

Florian Viton

Candice Marie Smarrito-Menozzi

Thomas Hofmann

Heiko Oertling

Tomas Davidek

Walter Matthey-Doret

Maximilian Kranz

Laurent Sagalowicz

Laurent Forny

Martin Leser

Rachid Belrhlid

Martin Erwin Leser

Candice Marie Menozzi

Karin Kraehenbuehl

Maximillian Kranz

Haiqing Yu

Thomas Davidek

The present invention relates to compounds and compositions for use in enhancing flavor and umami taste of food products. Particularly, the present invention relates to compounds of the general formula (I) and compositions comprising them. 

Sugar-dipeptide conjugates as flavor molecules

The present invention relates to compounds and compositions for use in enhancing flavor and umami taste of food products. Particularly, the present invention relates to compounds of the general formula I) and compositions comprising them. 

The present invention relates to processes for manufacturing creamer compositions. Further aspects of the invention relate to a creamer composition, the use of a creamer composition, a food ingredient, a food product and a process for providing a coffee mix.

Creamer compositions

The present invention relates to a method for making a sugar-dipeptide conjugate. In particular the invention concerns a method for making a sugar-dipeptide conjugate comprising forming a liquid eutectic mixture of at least two compounds solid at 25&#xb0; C. and water, and heating the liquid eutectic mixture; wherein the liquid eutectic mixture comprises a dipeptide and a reducing sugar. A further aspect of the invention is a method for preparing a food product.

Sugar-dipeptide conjugates

The present invention relates to flavor generation. In particular the invention relates to a process for the preparation of a flavor composition. The process comprises forming a deep eutectic solvent, preparing a reaction mixture comprising the deep eutectic solvent and flavor precursors, and heating the reaction mixture to form aroma compounds. The deep eutectic solvent is a liquid based on a combination of at least two compounds solid at 25&#xb0; C. and comprises water and/or glycerol in an amount insufficient to dissolve all the compounds solid at 25&#xb0; C. individually, or in an amount such that all the compounds solid at 25&#xb0; C. are simultaneously saturated at 25&#xb0; C. The flavor precursors may comprise the compounds solid at 25&#xb0; C. on which the deep eutectic solvent is based. A further aspect of the invention is a food product comprising the flavor composition obtainable by the process of the invention.

Deep eutectic solvents and flavour generation

The present invention relates to flavor generation. In particular the invention relates to a process for the preparation of a flavor composition. The process comprises combining glycerol with a quaternary ammonium compound, adding at least one flavor precursor to form a reaction mixture and heating the reaction mixture to form aroma compounds, wherein the glycerol is combined with a quaternary ammonium compound at a molar ratio ranging between 5:1 and 0.8:1. The flavor precursor comprises preferably an amino compound such as an amino acid. A further aspect of the invention is a food product comprising the flavor composition obtainable by the process of the invention.

Process for preparing a flavour composition

The invention provides methods for making Maillard flavor compositions in a structured lipid phase using Maillard reactants, e.g., reducing sugars and amino groups. The structured lipid phase comprises from about 0.3% to about 95% aqueous solvent and from about 5% to about 99.7% lipid plus emulsifier. The compositions are useful for enhancing the palatability of foods, dietary supplements, medicaments, and the like.

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Lausanne, Switzerland

Florian Viton