Symrise Ag

Symrise Gmbh & Co Kg

Gerhard Krammer

Jakob Peter Ley

Günter Kindel

Thomas Riess

Susanne Paetz

Sven Siegel

Arnold Machinek

Sabine Widder

Ian Lucas Gatfield

Kathrin Langer

Guenter Kindel

Michael Backes

Veronika Somoza

Ingo Reiss

Ian-Lucas Gatfield

Nicole Schulze

Andreas Degenhardt

Deborah Kennison

Uwe Schäfer

Sylvia Muche

Barbara Rohm

Stephan Trautzsch

Horst Surburg

Heinz-Jurgen Bertram

Uwe Bornscheuer

Hubert Loges

Katharina Reichelt

Ludger A Wessjohann

Harry Erfurt

Stefan Brennecke

Thomas Scheper

Johannes Kiefl

Peter Welters

Sylvia Barnekow

Katja Obst

Peter Schieberle

Egon Gross

Frank Ott

Fabia Hentschel

Torsten Geissler

Alessia Ermacora

Marcus Eggers

Kathrin Liszt

Guido Jach

Petra Hoffmann-Lücke

Cornelia Homner

Melanie Stürtz

Johanna-Gabriela Walter

Silke Middendorf

Maren Thomsen

Mark Somoza

Ilse Loenneker

Ralph Schmidtmann

Birgit Kohlenberg

Christopher Sabater

Martin Haug

Olga Pauli

Jens Michael Hilmer

Jens Koch

Morine Verwohlt

Sascha Beutel

Gerald Reinders

Manfred Müller

Kathrin Freiherr

Berthold Weber

Marc Pignitter

Heinz-Jürgen Bertram

Heinz-Juergen Bertram

Christoph Sabater

Elvira Mavric

Thorsten Geiβler

Claus-Oliver Schmidt

Jan Foerstner

Ingo Reiβ

Cornelia Hommer

Gerald Glaubitz

Christina Hochkogler

Katrin Geißler

Torsten Geißler

Michael Roloff

Frauke Gomoll

Donna Rosa

Renske Tijssen

Frank Stahl

Matthias Zaunschirm

Julie Sicart

Mechthild Gall

Christin Peters

Patrick Jonczyk

Mee Yin Tai

Mathias Zaunschirm

Michael Granvogl

Günther Kindel

Christian Nolte

Christiaan Van Den Bos

Ilse Lönneker

There are proposed substance mixtures comprising

Substance mixtures

The present invention primarily relates to novel mixtures with stabilizing properties, particularly for avoiding, reducing or delaying the formation of sensorially undesired flavours and/or tastes in oxidative degradation processes or autoxidative processes or reducing, avoiding or delaying oxidative processes in one or more oxidation-sensitive compounds, particularly autoxidative processes, their use in specific preparations as well as novel preparations and methods of producing such preparations. Additionally, herein described are methods for decreasing, avoiding or delaying the formation of sensorially undesired flavours and/or tastes in oxidative degradation processes or autoxidative processes or for decreasing, avoiding or delaying oxidative processes in one or more oxidation-sensitive compounds, particularly autoxidative processes.

Mixtures with stabilising properties

The invention relates to substance mixtures which contain (a) sodium carboxymethyl cellulose and (b) at least one bitter principle selected from the group consisting of xanthines, phenolic glycosides, flavanoid glycosides, hydrolysable or non-hydrolysable tannins, flavones and the glycosides thereof, caffeic acid and the esters thereof, terpenoid bitter principles, catechin, epicatechin, epigallocatechin, gallocatechin, gallocatechin-3-gallate, leucine, isoleucine, valine, tryptophan and phenylalanine, protein hydrolysates, peptides and metal salts and their mixtures, and optionally (c) dextrins, with the proviso that the components (a) and (b) are in the weight ratio of from 1:1 to 1:1,000.

The invention relates to a foodstuff, containing: a) juice, pith, flesh, skins; or other constituents of at least one citrus fruit, b) at least one 4-hydroxyflavanone of the formula (I), in which Rrepresents hydrogen or a hydroxy group a or methoxy group and the carbon atom at the position (C2) designated by * is present in a (2S) or a (2R) configuration or in any mixture of the two configurations, and also, if applicable, c) further flavorings or flavoring preparations, with the proviso that the constituent (b) is present in a sufficient quantity to improve the acidic and/or bitter taste of the constituent (a). 

Foodstuff containing citrus products having added 4-hydroxyflavanones

The present invention concerns the use of 3-(3-Hydroxy-4-methoxy-phenyl)-1-(2,4,6-trihydroxyphenyl)propan-1-one for masking, reducing or suppressing an unpleasant taste impression, preferably bitter, sour and/or astringent taste impression of unpleasant-tasting substances or mixture of substances, preferably bitter-, sour-, and/or astringent-tasting substances or mixtures of substances, and in particular the bitter taste impression of bitter-tasting substances, and/or modulating the taste impressions selected from the group consisting of cooling, umami, fruity and spicy notes of cooling-, umami-, fruity- or spicy-tasting substances or mixture of substances, and simultaneously intensifying the sweet-taste impression of sweet-tasting substances or mixtures of substances or both sweet- and bitter-tasting tasting substances or mixture of substances.

Use of 3-(3-hydroxy-4-methoxy-phenyl)-1-(2,4,6-trihydroxy-phenyl) propan-1-one

The invention relates to compounds of formula (I) or the salts thereof, said compounds of formula (I) being selected from among the group consisting of homoeriodictyol (1), eriodictyol (2), hesperetin (3) and sterubin (4), for use in the treatment of an ailment which can be alleviated or prevented by influencing the serotonin level and the concentration of free fatty acids in the blood. 

Hydroxyflavanones as appetite stimulants

The invention relates to novel substance mixtures which can be used as aroma compositions to enhance the sweet taste of oral preparations.

Material mixture containing rubusoside or alpha glycosylrubusoside, for enhancing sweet taste

Suggested is a dry food composition for mixing with a drinkable liquid, said composition comprising (a) carbohydrates, (b) proteins, (c) fats, and optionally (d) probiotic micro-organisms and/or prebiotics, and (e) vitamins, minerals, texturizers, fibers, sweeteners, flavorings and/or colorants, whereby said composition shows a particle size distribution wherein (i) about 90% b.w. of the particles show an average diameter of less than about 400 &#x3bc;m, (ii) about 50% b.w. of the particles show an average diameter of less than about 80 &#x3bc;m, and (iii) about 10% b.w. of the particles show an average diameter of less than about 10 &#x3bc;m.

Dry food composition

Suggested is a mixture of matter, comprising: (a) steviol glycosides, (b) starch degradation products and (c) one or more phenolic sweetness-enhancing aroma substances selected from the group formed by hesperetin, phloretin, 1-(2,4-dihydroxyphenyl)-3-(3-hydroxy-4-methoxyphenyl)propan-1-one, 7,3-dihydroxy-4'-methoxyflavan and 5-hydroxy-4-(4-hydroxy-3-methoxyphenyl)-7-methoxy-2-chromanone. On condition that components (a+b) and (c) are present in a ratio by weight of from 1.99 to 99:1.

Mixtures of matter

The invention relates to providing both fermentative and biotechnological methods for producing 3,4-methylized cinnamic acids, 3,4-methylized cinnamic acid esters, 3,4-dimethoxyphenethylamine, and 4-methylized cinnamic acid amides using a 4'-O-methyltransferase, optionally in combination with further enzymes, wherein the enzymes are selected by means of metabolic engineering and operation have been adapted by targeted optimization, and compositions obtained by means of the method. The invention further relates to vector systems, recombinant microorganisms or fungi, and specific nucleic acid segments and polypeptides.

Method for biotechnological production of methylized cinnamic acids and cinnamic acid esters, methylized phenethylamines and the coupling products thereof, particularly of cinnamic acid amides

Suggested is a medicament which is particularly useful for preventing, curing or abating of cough and inflammations of the respiratory system, comprising or consisting of active pharmaceutical ingredients and 1,3-propandiol.

Medicament

Suggested is a pharmaceutical composition, comprising menthane carboxylic acid-N-(4-methoxy-phenyl)-amide.

Pharmaceutical compositions

Substance mixtures are proposed, comprising

Suggested are new compositions for oral ingestion, comprising at least one active agent from the group of alkamides. The compositions which are orally ingested reduce the uptake of free fatty acids in the adipocytes and at the same time stimulate the release of serotonin and dopamine, which leads to a reduction of appetite, a feeling of satiety and a positive mood. In doing so, the new compositions are thus perfectly suitable to counteract any undesired gain of weight.

Oral compositions

The invention provides the use of wherein

Use of 4-hydroxydihydrochalcones and their salts for enhancing an impression of sweetness

Growing community of inventors

Holzminden, Germany

Gerhard Krammer