4762 ⎘
Function of food ingredients Flavour affecting agent
STEVIOL GLYCOSIDE SOLUBILITY ENHANCERS
#2READILY DISSOLVABLE STEVIOL GLYCOSIDE COMPOSITIONS
#3ELECTRONIC INHALATION DEVICE
#4WRAPPED INHALABLE SUBSTANCE
#5ELECTRONIC INHALATION DEVICE
#6Electronic inhalation device
#7ALCOHOLIC NITROGENIZED COFFEE PRODUCT, SYSTEM, AND METHOD
#8TERPENE-BASED COMPOSITIONS, PROCESSES, METHODOLOGIES FOR CREATION AND PRODUCTS THEREBY
#9TERPENE-BASED COMPOSITIONS, PROCESSES, METHODOLOGIES FOR CREATION AND PRODUCTS THEREBY
#10TERPENE-BASED COMPOSITIONS, PROCESSES, METHODOLOGIES FOR CREATION AND PRODUCTS THEREBY
#11TERPENE-BASED COMPOSITIONS, PROCESSES, METHODOLOGIES FOR CREATION AND PRODUCTS THEREBY
#12PASS-THROUGH SYSTEM FOR TREATMENT AND/OR COOLING OF PERISHABLE PRODUCTS AND METHODS OF USE THEREOF
#13COMPOSITIONS AND METHODS FOR IMPROVING TASTE OF NON-NUTRITIVE SWEETENERS
#14TERPENE-BASED COMPOSITIONS, PROCESSES, METHODOLOGIES FOR CREATION AND PRODUCTS THEREBY
#15TERPENE-BASED COMPOSITIONS, METHODOLGIES FOR CREATION AND PRODUCTS THEREBY
#16STABILIZED STEVIOL GLYCOSIDE COMPOSITIONS AND USES THEREOF
#17READILY DISSOLVABLE STEVIOL GLYCOSIDE COMPOSITIONS
#18Steviol glycoside compositions with reduced surface tension
#19ELECTROLYTE-ENHANCED SWEETENER AND CONSUMABLE PRODUCTS OBTAINED
#20SHELF STABLE, HIGH MOISTURE FRUIT CONFECTIONS PRODUCED FROM SECONDARY FRUIT PRODUCTS
#21SENSORY MODIFIER COMPOUNDS
#22STEVIOL GLYCOSIDE COMPOSITIONS
#23Compositions comprising glucose and hemicellulose and their use
#24ELECTROLYTE-ENHANCED SWEETENER AND CONSUMABLE PRODUCTS OBTAINED
#25STEVIOL GLYCOSIDE SOLUBILITY ENHANCERS
#26Methods for the production and use of myceliated high protein food compositions
#27Steviol glycosides
#28High moisture edible compositions and methods of preparation thereof
#29Contactless condiment dispenser
#30Compositions and methods for improving taste of non-nutritive sweeteners
#31METHODS FOR INCREASING DIGESTIBILITY OF HIGH-PROTEIN FOOD COMPOSITIONS
#32Terpene-based compositions, processes, methodologies for creation and products thereby
#33Terpene-based compositions, methodologies for creation and products thereby
#34Methods for the production and use of myceliated high protein food compositions
#35Homovanillinic acid ester, in particular for creating a warm and/or pungent sensation
#36Terpene-based compositions, processes, methodologies for creation and products thereby
#37Liquid seasoning
#38SPARKLING NON-ALCOHOLIC BEVERAGE
#39Compositions comprising glucose and hemicellulose and their use
#40FLAVOR MODIFYING COMPOSITION, USES THEREOF AND PRODUCTS COMPRISING THE SAME
#41FLAVORED MELT FORMULATION
#42Food ingredients from
#43Electrolyte-Enhanced Sweetener and Consumable Products Obtained
#44Compositions comprising glucose and hemicellulose and their use
#45Organic hydroperoxide reduction in perfumery raw materials
#46Spirulina infused gummies and method of preparing the same
#47COMPOSITIONS AND METHODS FOR SUPPLEMENTING THE DIET
#48STEVIOL GLYCOSIDE COMPOSITIONS WITH IMPROVED FLAVOR
#49METHOD FOR PRODUCING A CHEWING GUM COMPOSITION WITH NO-BAKE CHEWING GUM
#50COMPOSITION FOR PRODUCING HYDROGEN RICH WATER AND OTHER PRODUCTS
#51SUBSTANCE MIXTURES
#52PRE-TEMPERED SAUTEING OIL FOR CONVENIENT SINGLE-USE COOKING
#53OLIGOSACCHARIDES FOR FLAVOUR GENERATION
#54HOMOVANILLIC ESTER, MORE PARTICULARLY FOR ACHIEVING AN IMPRESSION OF HEAT AND/OR SPICINESS
#55Sweetness enhancing volatile compositions and methods of increasing perceived sweetness of a comestible
#56Cleavable surfactant
#57Enhanced flavor release chewing gum composition
#58EMULSION INCLUDING ANTIOXIDANTS
#59Methods for making yerba mate extract composition
#60FOODSTUFF
#61SENSORY MODIFIER COMPOUNDS
#62Steviol glycoside compositions with reduced surface tension
#63Steviol glycoside solubility enhancers
#64Beer-taste beverage
#65Compositions and methods for improving taste of non-nutritive sweeteners
#66COMPOSITIONS AND METHODS FOR AVOIDING, REDUCING, AND REVERSING UNDESIRABLE VISUAL AND OLFACTORY EFFECTS IN FOOD PRODUCTS
#67Food supplement, process for preparing it and its uses
#68Perfume composition, food and beverage, and method for producing food and beverage
#69Use of fat compositions for sustaining an enhanced palatability of pet food over time
#70Warming sensation compounds
#71Composition for producing hydrogen rich water and other products
#72SWEETENER COMPOSITIONS
#73LIQUID CONDIMENT CONTAINING SOLID INGREDIENT
#74Sweetness and taste improvement of steviol glycoside or mogroside sweeteners
#75BEVERAGE CONTAINING HYDROXYTYROSOL
#76CANINE ELECTROLYTE RESTORATION AND BALANCING COMPOSITION AND METHOD OF FORMATION
#77COMPOSITION CONTAINING CAFFEINE AND CYCLOALANYLALANINE
#78Solutions and dispersions of amide compounds
#79Soy milk having suppressed grassy smell, and method for producing same
#80EDIBLE CANNABINOID COMPOSITIONS
#81NOVEL COMPOSITIONS FOR FLAVOR ENHANCEMENT
#82Food taste reproduction system, food taste reproduction data conversion apparatus, and food taste reproduction method
#83ANTI-INTOXICATION COMPOSITION AND PROCESS
#84Organic hydroperoxide reduction in perfumery raw materials
#85REDUCED FAT CONDIMENTS, PROCESSES AND PRODUCTS
#86AMORPHOUS COOLER DISPERSION COMPOSITION
#87Liquid seasoning comprising ingredients
#88USE OF SOLUBLE TOMATO SOLIDS FOR REDUCING THE SALT CONTENT OF FOOD PRODUCTS
#89METHOD OF PRODUCING INSTANT GINSENG CHICKEN SOUP PRODUCT
#90Steviol glycoside compositions
#91Low carbohydrate sugar fondant
#92Natural flavor base and process for its preparation
#93Methods for the production and use of myceliated high protein food compositions
#94Shelf stable, high moisture fruit confections produced from secondary fruit products
#95Steviol Glycoside Sweeteners with Improved Flavor Profiles
#96DISSOLVING FLAVOR CANDY
#97Free-Flowing Edible Composition, a Foodstuff Comprising It, Methods Employing It and a Method of Making the Composition
#98Composition comprising taste modulation compounds, their use and foodstuff comprising them
#99SHELF-STABLE LIQUID BEVERAGE ENHANCER PRODUCTS
#100BEER-TASTE BEVERAGE, METHOD FOR PRODUCING BEER-TASTE BEVERAGE, AND METHOD FOR IMPROVING AROMA OF BEER-TASTE BEVERAGE
#101LONG-LASTING COOLING FORMULATIONS
#102CHEWABLE COMPOSITIONS CONTAINING CURCUMINOIDS AND THEIR METHOD OF PREPARATION
#103CRACKER OR SNACK FOOD PRODUCT AND METHOD FOR ITS MANUFACTURE
#104(5R)-(ß-D-GLUCOPYRANOSYLOXY)-1,5-DIHYDRO-2H-PYRROL-2-ONE AS UMAMI MOLECULE
#105NATURAL SWEETENER COMPOSITIONS
#106Flavor modifying composition, uses thereof and products comprising the same
#107SHELF-STABLE, PRESERVATIVE-FREE LIQUID BEVERAGE ENHANCER PRODUCTS
#108Free-Flowing Edible Composition, a Foodstuff Comprising It, Methods Employing It and a Method of Making the Composition
#109Method for synthesizing a precursor of a single dairy-lactone isomer
#110Steviol glycosides
#111LIQUID COMPOSITION INCLUDING CITRUS PERICARP ESSENTIAL OIL
#112FAT-BASED FLAVOUR CONCENTRATES AND PROCESS FOR PRODUCING SAME
#113Sweetener compositions
#114REBAUDIOSIDE D SWEETENERS AND FOOD PRODUCTS SWEETENED WITH REBAUDIOSIDE D
#115CARAMELIZED COMPOSITIONS
#116Sweetener compositions
#117Smoking article and method
#118Taste-masking compositions, sweetener compositions and consumable product compositions containing the same
#119REBAUDIOSIDE D SWEETENERS AND FOOD PRODUCTS SWEETENED WITH REBAUDIOSIDE D
#120COMPOSITION COMPRISING CINNAMON
#121HIGHLY FLAVORED ORNITHINE-CONTAINING ALCOHOL-FREE MALT BEVERAGE
#122Animal Feed
#123PREPARATION OF SOLID CAPSULES COMPRISING FLAVOURS
#124Food ingredients from
#125Indulgent edible composition
#126Cinnamamides as savory flavorings
#127Edible energy composition
#128REDUCED SODIUM SALT COMPOSITION
#1292-Methoxy-5-(Phenoxymethyl) Phenol
#130NaCl substitute agent
#131ACTIVE INGREDIENT DELIVERY SYSTEM
#132Composition for Providing Relief of Undesired Body Odours
#1337,10,13-CYCLOHEXADECATRIEN-16-OLIDE, AND FLAVOR OR FRAGRANCE COMPOSITION, FRAGRANCE OR COSMETIC PRODUCT, FOOD PRODUCT OR BEVERAGE OR TOILETRY PRODUCT COMPRISING THE SAME
#134Appetite suppressant product and method
#135Edible energy composition
#136METHOD FOR SUPPRESSING THE ACRID TASTE AND/OR METALLIC TASTE DERIVED FROM POTASSIUM CHLORIDE
#137Thermally stable, high tensile strength encapsulated actives
#138FOOD PRODUCTS WITH IMPROVED TASTE
#139FLAVOURING INGREDIENT
#140Beverage Products
#141METHOD OF PRODUCING 3-MERCAPTOHEXAN-1-OL AND ALCOHOL CONTAINING SOLUTION
#142PROTEIN BEVERAGE AND METHOD OF MAKING THE SAME
#143TWO-FLAVORED ADDITIVE FOR ANIMAL FEED, AND METHOD FOR PREPARING SAME
#144METHOD OF APPLICATION OF BODY TASTE ENHANCER COMPRISING LONG-CHAIN HIGHLY UNSATURATED FATTY ACID AND/OR ITS ESTER
#145METHOD AND KIT FOR FLAVORING SNACKS
#146Spherical core-shell-particle
#147ETHOID COMPOUNDS FOR USE AS FOOD ADDITIVES
#148BLACK MULBERRY FLAVORED COMPOSITION AND METHOD OF PREPARATION
#149USE OF SOLUBLE TOMATO SOLIDS FOR REDUCING THE SALT CONTENT OF FOOD PRODUCTS
#150NON-NUTRITIVE SWEETENED BEVERAGES WITH COCONUT MILK
#151Product and method for reducing substance craving
#152MASKING THE TASTE OF COMPOSITONS CONTAINING SALT
#153Composition for Stabilising a Dietary Aqueous Liquid Sensitive to Oxidation
#154Appetite suppressant product and method
#155DELIVERY AND CONTROLLED RELEASE OF ENCAPSULATED WATER-INSOLUBLE FLAVORANTS
#156Oral composition
#157METHODS FOR PRODUCING AN ALGINATE CROSSLINK COATING OF A WET INGREDIENT
#158MOUTHFEEL ENHANCING INGREDIENTS
#159NOVEL SWEETENER HAVING SUCROSE-LIKE TASTE, METHOD FOR PRODUCING THE SAME, AND USE OF THE SAME
#160LIQUID-FILLED CHEWING GUM COMPOSITION
#161SOY COMPOSITIONS HAVING IMPROVED ORGANOLEPTIC PROPERTIES AND METHODS OF GENERATION
#162USE OF PHYTASE IN THE PREPARATION OF A FERMENTED SOY BASED PRODUCT
#163Chocolate roast process for almonds
#164Whipped Gelatin Desserts
#165PACKAGE ASSEMBLY FOR MULTI-MODALITY TASTE CHEWING GUM COMPOSITIONS
#166REDUCING THE SENSORY COOLING EFFECT OF POLYOLS
#167Flavoring substance-included cellulose
#168Use of novel carbohydrates and carbohydrate blends to provide a sports beverage with increased absorption
#169ENCAPSULATED COMPOSITIONS AND METHODS OF PREPARATION
#170Methods for Enhancing the Palatability of Food Compositions
#171Non-Bitter Sodium-Free or Low-Sodium Salt Composition
#172Flavor improving agent, and food and drink containing the same
#173Method of producing vinegar and vinegar produced by this method
#174FLAVOR IMPROVING AGENT FOR FOOD AND BEVERAGE
#175Sensotherapy
#176EDIBLE FILM-SHAPED PREPARATION WITH COLA TASTE
#177Liquid Satiety Enhancing Composition
#178COLD INFUSION PROCESS FOR FORTIFYING CORN AND/OR SOYBEANS
#179Color-Coated Flavour Encapsulate Particles
#180Edible energy composition
#181Sweetener compositions
#182Milk-Based Beverage and Method for Preventing Off-Flavors in a Milk-Based Beverage
#183NOVEL USE OF CAPSAICIN
#184FOOD PRODUCT INCLUDING ONE OR MORE ENCAPSULATED OMEGA-3 FATTY ACIDS AND ONE OR MORE FRUIT FLAVORS
#185ALGINATE CROSSLINK COATING OF AN EDIBLE ALCOHOL
#186Modified gum arabic
#187METHOD FOR PRESERVING FLAVOR COMPONENT
#188LIQUID-FILLED CHEWING GUM COMPOSITION
#189Method of Manufacturing an Edible Product Comprising Fruit and Omega-3 Polyunsaturated Fatty Acids
#190Flavor or Fragrance Capsules
#191SPORTS DRINK CONTAINING RICE SYRUP AND AGAVE NECTAR
#192Volatile sulfide production inhibitor and method for inhibiting the production of volatile sulfide using the inhibitor
#193Composition comprising bacteria and lecithin
#194Edible Pullulan Films Containing Flavoring
#195Beverage systems
#196Enzymatic process to produce highly functional soy protein from crude soy material
#197Probiotic natural sweetener compositions with standardized levels of fiber and process to make
#198Instant Food Comprising Flavour Capsules
#199Formulation Containing a Polyphenol-Containing Composition and Isomaltulose
#200EXTRUDED READY-TO-EAT CEREAL PIECES CONTAINING ENCAPSULATED FLAVOR PARTICLES, CEREAL COMPOSITION AND METHOD
#201Package Assembly for Multi-Modality Sensation Chewing Gum Compositions
#202Beverage products
#203BEVERAGE HAVING NATURAL SWEETENERS WITH ONE OR MORE STEVIA COMPONENTS AND SOURCE OF BERRY
#204DIET COLA BEVERAGES
#205Cola Beverages
#206Natural beverage products
#207NON-NUTRITIVE SWEETENED BEVERAGES WITH LHG JUICE CONCENTRATE
#208NON-NUTRITIVE SWEETENED BEVERAGES WITH GLYCERINE
#209NON-NUTRITIVE SWEETENED BEVERAGES WITH COCONUT MILK
#210Non-Aldehyde Cinnamon Flavor and Delivery Systems Therefor
#211PROTEIN BEVERAGE AND METHOD OF MAKING THE SAME
#212Coating for adhering finely divided ingredients to bean, pea and nut substrates
#213Formulations For Liquid Coatings To Deliver Flavor To Food Products
#214Method of Producing Beers and Soybean Peptide for Producing Beers
#215Puffed Cracker-Like Food Products And Method Of Making
#216Flavored artificial sweetener
#217Reduced Oil Emulsion with Viscosity-Building Emulsifier
#218EFFERVESCENT CREAMER COMPOSITION
#219Indulgent edible composition
#220Skin Moisturizer
#221Beverage
#222Flavor oils with reduced sulfur content and use in oral care compositions
#223Flavors for oral compositions
#224Method of lowering body fat percentage or inhibiting body fat percentage increase
#225Extracts and Methods Comprising Cinnamon Species
#226Protein Food Material Having Controlled Hydrogen Sulfide Odor and Method for Controlling Hydrogen Sulfide Odor
#227Flavonoid sugar addition products, method for manufacture and use thereof
#228HEATED FOOD PRODUCT WITH COATING OF ENCAPSULATED FLAVORS
#229Product of coromandel and method for its use
#230Acidic milk drink
#231LONG-DURATION ENCAPSULATED FLAVORS AND CHEWING GUM USING SAME
#232Flavor composition and method of adding flavor to prepared foods
#233Method of application of body taste enhancer comprising long-chain highly unsaturated fatty acid and/or its ester
#234SOY/WHEY PROTEIN RECOVERY COMPOSITION
#235Carbonated protein drink and method of making
#236PROCESS FOR THE INCORPORATION OF A FLAVOR OR FRAGRANCE INGREDIENT OR COMPOSITION INTO A CARBOHYDRATE MATRIX
#237High-potency sweetener composition with mineral and compositions sweetened therewith
#238Soy products with reduced levels of sulfite, free radicals and methanethiol
#239Sweetener and aroma compositions
#240Oxigen stable active containing compositions
#241Calcium containing soy protein isolate composition
#242Liquid-filled chewing gum composition
#243WHEY-CONTAIING FOOD PRODUCT AND METHOD OF DEFLAVORING WHEY PROTEIN
#244Acid-thickened food compositions and products
#245Production of edible substrates
#246Synergistic salivation agents
#247High energy carbonated protein drink and method of making
#248Method of deflavoring soy-derived materials for use in dough-based and baked products
#249Nutrition bar or other food product and process of making
#250Method of deflavoring soy-derived materials confectionary type products
#251Formulation for enhancing the flavor metabolism of yeast and bacteria in sponge and dough brew and sourdough fermentatin systems
#252Product of coromandel and method for its use
#253Omega-3 food product and related method of manufacture
#254Carbonated protein drink and method of making
#255Nutritional supplements for glucose intolerant individuals
#256Multi-flavored ice cream cone
#257Encapsulated compositions and methods of preparation
#258Thermally stable, high tensile strength encapsulated actives
#259Liquid-filled chewing gum composition
#260Edible film containing food acid
#261Beverage containing amino acid and method of diminshing bitterness of amino acid
#262Compositions for improved mouthfeel in reduced-sugar or sugar-free foodstuffs and associated methods and articles therefrom
#263Soy compositions having improved organoleptic properties and methods of generation
#264Low-calorie beverages with improved flavor
#265Flavored artificial sweetener
#266Body fat percentage-lowering agent or body fat percentage increase inhibitor
#267Liquid food/drink containing fat-soluble vitamin and method of stabilizing fat-soluble vitamin
#268Modified gum arabic
#269Compositions for ameliorating fecal properties
#270Antiobestic and/or antidiabetic agent containing cyanidin 3-glucoside as active ingredient
#271Beverage energizing far-infrared sticker
#272Miso with good flavor containing high amount of isoflavone compounds
#273Method of sustaining aroma and use thereof
#274Wrapped inhalable substance
#275Method of making heated nitrogenized coffee product