Analyticon Discovery Gmbh

General Mills, Inc.

Brain Ag

Nutrinova Nutrition Specialties & Food Ingredients Gmbh

B.r.a.i.n. Biotechnology Research and Information Network Ag

Karsten Siems

Bernhard H Van Lengerich

Christine M Nowakowski

Michael Krohn

Joachim Hans

Lars Ole Haustedt

Amandine Druon

Andreas Hochheimer

Nicolas Descamps

Jochen Strube

Grit Kluge

Sven Jakupovic

Gregor Hetterling

Olaf Gruess

Jens-Peter Muller

Suzanne Denise Pecore

Candace Michelle Rathjen-Nowak

Lia Scarabottolo

Fotini Tschirintzi

Christian Dalhoff

Alice Kleber

Micheal Krohn

Johann Wonschik

Fotini Tsichrintzi

Katja Riedel

Oliver Schwarz

Gregor Waluga

Michel Feussi-tala

Lukas Uhlenbrock

Simon Seibert

Berhard H Van Lengerich

Jens-Peter MÜLLER

Naturally-derived compounds having various structures elicit the perception of salty taste or enhance the perception of salty taste of a salt. Food products may include such salty compounds, which may be used to reduce the sodium content, while parting a similar level of saltiness.

Reduced sodium food products

What claimed is a method of sweetening or enhancing sweetening effect of a composition that is administered orally to an individual by adding a specific triterpene glycoside obtained from().

Triterpene-glycoside as sweetener or sweetener enhancer

Suggested are preparations, comprising or consisting of

Method for masking unpleasant taste

Suggested are compositions comprising natural stilbenes as a sweetener or sweetener enhancer in preparations and compositions, especially oral edible compositions comprising them.

Natural stilbenes as sweeteners or sweetener enhancer

Suggested are triterpene-glycoside compounds, which are obtainable by the extraction of() which are useful as a sweetener or sweetener enhancer in preparations and compositions, especially oral edible compositions.

Triterpene-glycosides as sweeteners or sweetener enhancers

Naturally-derived compounds having various structures elicit the perception of salty taste, enhance the perception of salty taste of a salt, or act at one or more sodium channels. Food products may include such naturally-derived compounds, which may be used to reduce the sodium content, while imparting a similar level of saltiness.

Growing community of inventors

Michendorf, Germany

Karsten Siems