Pepsico, Inc.

International Flavors & Fragrances Inc.

Linguagen Corp.

Wimm-bill-dann Ojsc

Stephen Gravina

Yuliya Kurash

Jason Michael Montez

Shawn David Erickson

Thomas Lee

Mark Lawrence Dewis

Christophe Claude Galopin

James William Stalder

Laura Nattress

Winsome Johnson

Sivaraj Kaliappan

Kelly J Cassutt

Hailin Wang

Richard Alexander McGregor

Carrie Ann Maxwell

Vijyeta Kapur

Grigoriy A Dudarev

Ting Wang

Yu-Wen Feng

Vitaliy S Somov

Sergey I Perminov

Maksim N Omarov

Sergey N Knyazev

Sofya Dragan

Anthony Aglione

Processing of milk raw material produces a dairy salt. Preliminary treatment of the milk raw is carried out, with pasteurization and its concentration by nanofiltration through a filter with a pore size of 0.001-0.01 &#x3bc;m, subsequent filtration of the obtained nanofiltration permeate through a membrane module with a pore size of 0.0001-0.001 &#x3bc;m of a reverse osmosis unit, electrodialysis of the obtained RO retentate, concentration of the concentrate or its concentration and drying. The dairy salts may be manufactured and used to salt food products, beverages, granulated cottage cheese, potato chips, crackers, and dips. A masking fraction with organic acid, amino acid, fatty acid, and sugar portions successfully hides the off-notes otherwise associated with potassium compositions. Food products salted with any of the dairy salts described herein achieve reduced sodium content without compromising flavor.

Dairy salt, methods for its production and food products containing it

The present disclosure provides novel sweetener compositions comprising a compound having a structure according to Formula I: wherein R, R, R, and Rare described herein. Also provided are methods of modulating sweetness profile of a product by adding a compound of Formula I to the product, such as a beverage product or a food product. For example, the compound described herein can be added to increase the overall sweetness of a nutritive sweetener sweetened beverages; decrease the sweetness time-of-onset for high potency sweeteners such as rebaudioside A; decreasing bitter, metallic and licorice off-notes of high potency sweeteners; and improve the sweet quality of sweetened products.

Glucosyringic acid analogs as sweetness profile modifiers

Co-expression of T1R2 and T1R3 results in a taste receptor that responds to sweet taste stimuli, including naturally occurring and artificial sweeteners. Cells such as U2-OS, which express a functional sweet receptor, can be used in cell-based assays to detect cellular responses to tastants.

Methods of using U2-OS cells to identify potential sweet taste modulators

This disclosure provides a taste receptor internalization assay useful for identifying taste modulators.

Taste receptor internalization assay

The present invention is an isolated nucleic acid molecule encoding CD36, G, and G protein-coupled receptor 84 (GPR84) proteins as well as vectors and recombinant host cells which co-express CD36, G, and GPR84 proteins for use in identifying modulators of GPR84 activity.

Nucleic acid molecules encoding GPR84

The Transient Receptor Potential Cation Channel, Subfamily A, Member 1 (TRPA1) protein has been identified as an ester cooler receptor and therefore is useful in screening assays for identifying ester coolers, in particular ester coolers with a relative cooling strength which exceeds (&#x2212;)&#x2212;menthol.

Method for identifying ester coolers

Nucleotides that block the bitter taste of foods, beverages, pharmaceutically active oral dose preparations, cosmetics and other bitter compounds that come into contact with taste tissue. The nucleotides consist of a purine or pyrimidine group, or derivative thereof, and an ionizable phosphate or other anionic organic molecule.

Nucleotide compounds that block the bitter taste of oral compositions

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Rutherford, NJ, United States of America

Stephen Gravina