The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.
The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.
Patent No.:
Date of Patent:
Jun. 12, 2007
Filed:
Oct. 28, 1999
Maki Inoue, Toyonaka, JP;
Kazumi Iwai, Toyonaka, JP;
Naoto Ojima, Toyonaka, JP;
Takuya Kawai, Toyonaka, JP;
Mitsumi Kawamoto, Toyonaka, JP;
Shunsuke Kuribi, Toyonaka, JP;
Miho Sakaguchi, Toyonaka, JP;
Chie Sasaki, Toyonaka, JP;
Kazuhito Shizu, Toyonaka, JP;
Mariko Shinguryou, Toyonaka, JP;
Kazutaka Hirao, Toyonaka, JP;
Miki Fujii, Toyonaka, JP;
Yoshito Morita, Toyonaka, JP;
Nobuharu Yasunami, Toyonaka, JP;
Junko Yoshifuji, Toyonaka, JP;
Maki Inoue, Toyonaka, JP;
Kazumi Iwai, Toyonaka, JP;
Naoto Ojima, Toyonaka, JP;
Takuya Kawai, Toyonaka, JP;
Mitsumi Kawamoto, Toyonaka, JP;
Shunsuke Kuribi, Toyonaka, JP;
Miho Sakaguchi, Toyonaka, JP;
Chie Sasaki, Toyonaka, JP;
Kazuhito Shizu, Toyonaka, JP;
Mariko Shinguryou, Toyonaka, JP;
Kazutaka Hirao, Toyonaka, JP;
Miki Fujii, Toyonaka, JP;
Yoshito Morita, Toyonaka, JP;
Nobuharu Yasunami, Toyonaka, JP;
Junko Yoshifuji, Toyonaka, JP;
San-Ei Gen F.F.I., Inc, Osaka, JP;
Abstract
Novel utilization of sucralose which is a high intense sweetener. Compositions containing sucralose including: sweetening compositions having excellent sweetness qualities based on the characteristics of sucralose; foods with a masked unpleasant smell and unpleasant taste; performance food compositions (viscous food compositions, gel food compositions, emulsified food compositions); foods with improved flavors; preservatives and foods with improved quality of taste; and flavor compositions with improved flavors. Novel utilization of sucralose as a sweetness improver, a masking agent for unpleasant smell/unpleasant taste, a flavor improver, a function improver (viscosity, gelling properties, emulsification properties), a taste characteristic improver, and a flavor improver/enhancer.