Process and use for enhancing the umami taste of chocolate or cocoa products
Food additives comprise: (a) glutamic acid; (b) at least one nucleotide or its alkali- and/or alkaline earth salts; optionally (c) flavorings comprising purines, polyphenols, 2-acetyl pyrazine, 3-methylbutanol, 2-phenyl ethyl acetate and/or trimethylpyrazine; (d) salt, (e) sweeteners and/or (f) acid...
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| creator | KESSENICH, BERND FISCHER, CHRISTOF PESCHKE, SIMONE NEMBACH, OLIVER |
| description | Food additives comprise: (a) glutamic acid; (b) at least one nucleotide or its alkali- and/or alkaline earth salts; optionally (c) flavorings comprising purines, polyphenols, 2-acetyl pyrazine, 3-methylbutanol, 2-phenyl ethyl acetate and/or trimethylpyrazine; (d) salt, (e) sweeteners and/or (f) acidifying agent. Independent claims are also included for: (1) food stuffs containing the food additives; and (2) enhancing the umami taste of chocolate or cocoa-based products, comprising adding 0.01-1 wt.% mixture of above mentioned components.
Vorgeschlagen werden Nahrungsmittelzusatzstoffe, enthaltend
(a) Glutaminsäure und
(b) wenigstens ein Nukleotid oder dessen Alkali- und/oder Erdalkalisalze sowie gegebenenfalls
(c) Aromastoffe ausgewählt aus der Gruppe, die gebildet wird von Purinen, Polyphenolen, 2-Acetylpyrazin, 3-Methylbutanol, 2-Phenylethylacetat, Trimethylpyrazin sowie deren Mischungen,
(d) Speisesalz,
(e) Süßstoffe und/oder
(f) Säuerungsmittel. |
| format | Patent |
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Vorgeschlagen werden Nahrungsmittelzusatzstoffe, enthaltend
(a) Glutaminsäure und
(b) wenigstens ein Nukleotid oder dessen Alkali- und/oder Erdalkalisalze sowie gegebenenfalls
(c) Aromastoffe ausgewählt aus der Gruppe, die gebildet wird von Purinen, Polyphenolen, 2-Acetylpyrazin, 3-Methylbutanol, 2-Phenylethylacetat, Trimethylpyrazin sowie deren Mischungen,
(d) Speisesalz,
(e) Süßstoffe und/oder
(f) Säuerungsmittel.</description><language>eng ; fre ; ger</language><subject>CHEWING GUM ; COCOA ; COCOA PRODUCTS, e.g. CHOCOLATE ; CONFECTIONERY ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; ICE-CREAM ; PREPARATION THEREOF ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2014</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20140604&DB=EPODOC&CC=EP&NR=2737808A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20140604&DB=EPODOC&CC=EP&NR=2737808A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>KESSENICH, BERND</creatorcontrib><creatorcontrib>FISCHER, CHRISTOF</creatorcontrib><creatorcontrib>PESCHKE, SIMONE</creatorcontrib><creatorcontrib>NEMBACH, OLIVER</creatorcontrib><title>Process and use for enhancing the umami taste of chocolate or cocoa products</title><description>Food additives comprise: (a) glutamic acid; (b) at least one nucleotide or its alkali- and/or alkaline earth salts; optionally (c) flavorings comprising purines, polyphenols, 2-acetyl pyrazine, 3-methylbutanol, 2-phenyl ethyl acetate and/or trimethylpyrazine; (d) salt, (e) sweeteners and/or (f) acidifying agent. Independent claims are also included for: (1) food stuffs containing the food additives; and (2) enhancing the umami taste of chocolate or cocoa-based products, comprising adding 0.01-1 wt.% mixture of above mentioned components.
Vorgeschlagen werden Nahrungsmittelzusatzstoffe, enthaltend
(a) Glutaminsäure und
(b) wenigstens ein Nukleotid oder dessen Alkali- und/oder Erdalkalisalze sowie gegebenenfalls
(c) Aromastoffe ausgewählt aus der Gruppe, die gebildet wird von Purinen, Polyphenolen, 2-Acetylpyrazin, 3-Methylbutanol, 2-Phenylethylacetat, Trimethylpyrazin sowie deren Mischungen,
(d) Speisesalz,
(e) Süßstoffe und/oder
(f) Säuerungsmittel.</description><subject>CHEWING GUM</subject><subject>COCOA</subject><subject>COCOA PRODUCTS, e.g. CHOCOLATE</subject><subject>CONFECTIONERY</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>ICE-CREAM</subject><subject>PREPARATION THEREOF</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2014</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqNijEKwkAQRbexEPUO_wKCmiJpJUQsLFLYh2EyawLJzrKze38VPIDVew_e1j36pCxmoDCimMBrgoSJAs_hhTwJykrrjEyWBerBk7Iu9I0E_jghJh0LZ9u7jafF5PDjzuHWPdv7UaIOYpFYguSh6y91VTen5nqu_lje99c1Dg</recordid><startdate>20140604</startdate><enddate>20140604</enddate><creator>KESSENICH, BERND</creator><creator>FISCHER, CHRISTOF</creator><creator>PESCHKE, SIMONE</creator><creator>NEMBACH, OLIVER</creator><scope>EVB</scope></search><sort><creationdate>20140604</creationdate><title>Process and use for enhancing the umami taste of chocolate or cocoa products</title><author>KESSENICH, BERND ; FISCHER, CHRISTOF ; PESCHKE, SIMONE ; NEMBACH, OLIVER</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_EP2737808A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre ; ger</language><creationdate>2014</creationdate><topic>CHEWING GUM</topic><topic>COCOA</topic><topic>COCOA PRODUCTS, e.g. CHOCOLATE</topic><topic>CONFECTIONERY</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>ICE-CREAM</topic><topic>PREPARATION THEREOF</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>KESSENICH, BERND</creatorcontrib><creatorcontrib>FISCHER, CHRISTOF</creatorcontrib><creatorcontrib>PESCHKE, SIMONE</creatorcontrib><creatorcontrib>NEMBACH, OLIVER</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>KESSENICH, BERND</au><au>FISCHER, CHRISTOF</au><au>PESCHKE, SIMONE</au><au>NEMBACH, OLIVER</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Process and use for enhancing the umami taste of chocolate or cocoa products</title><date>2014-06-04</date><risdate>2014</risdate><abstract>Food additives comprise: (a) glutamic acid; (b) at least one nucleotide or its alkali- and/or alkaline earth salts; optionally (c) flavorings comprising purines, polyphenols, 2-acetyl pyrazine, 3-methylbutanol, 2-phenyl ethyl acetate and/or trimethylpyrazine; (d) salt, (e) sweeteners and/or (f) acidifying agent. Independent claims are also included for: (1) food stuffs containing the food additives; and (2) enhancing the umami taste of chocolate or cocoa-based products, comprising adding 0.01-1 wt.% mixture of above mentioned components.
Vorgeschlagen werden Nahrungsmittelzusatzstoffe, enthaltend
(a) Glutaminsäure und
(b) wenigstens ein Nukleotid oder dessen Alkali- und/oder Erdalkalisalze sowie gegebenenfalls
(c) Aromastoffe ausgewählt aus der Gruppe, die gebildet wird von Purinen, Polyphenolen, 2-Acetylpyrazin, 3-Methylbutanol, 2-Phenylethylacetat, Trimethylpyrazin sowie deren Mischungen,
(d) Speisesalz,
(e) Süßstoffe und/oder
(f) Säuerungsmittel.</abstract><oa>free_for_read</oa></addata></record> |
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| language | eng ; fre ; ger |
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| subjects | CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Process and use for enhancing the umami taste of chocolate or cocoa products |
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