METHOD FOR IMPROVING PERSISTENCE OF FLAVOR OF FOOD/BEVERAGE PRODUCT
The present disclosure addresses the problem of developing a method for improving the persistence of flavor upon placing a food/beverage product in the mouth. The present disclosure is an agent for improving the persistence of flavor of a food/beverage product, said agent using polyglycerol polyrici...
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| creator | TSUJINO Shogo AOYAGI Kanji UEHARA Hidetaka MURAYAMA Noriko ITO Tomoya HASOME Yoshimune MIZOTA Toshinobu FUSHIMI Tatsuya TSUKIYAMA Muneo |
| description | The present disclosure addresses the problem of developing a method for improving the persistence of flavor upon placing a food/beverage product in the mouth. The present disclosure is an agent for improving the persistence of flavor of a food/beverage product, said agent using polyglycerol polyricinoleate as an effective ingredient. In addition, the present disclosure is: said agent for improving the persistence of flavor of a food/beverage product, wherein the degree of polymerization of polyglycerin in said polyglycerol polyricinoleate is 2-10; said agent for improving the persistence of flavor of a food/beverage product, said food/beverage product having a sweet and/or salty flavor; and said agent for improving the persistence of flavor of a food/beverage product, said food/beverage product containing an edible oil/fat. |
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The present disclosure is an agent for improving the persistence of flavor of a food/beverage product, said agent using polyglycerol polyricinoleate as an effective ingredient. In addition, the present disclosure is: said agent for improving the persistence of flavor of a food/beverage product, wherein the degree of polymerization of polyglycerin in said polyglycerol polyricinoleate is 2-10; said agent for improving the persistence of flavor of a food/beverage product, said food/beverage product having a sweet and/or salty flavor; and said agent for improving the persistence of flavor of a food/beverage product, said food/beverage product containing an edible oil/fat.</description><language>eng ; fre ; ger</language><subject>BAKERY PRODUCTS ; BAKING ; CHEWING GUM ; COCOA ; COCOA PRODUCTS, e.g. CHOCOLATE ; CONFECTIONERY ; EDIBLE DOUGHS ; EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS ; 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 ; PRESERVATION THEREOF ; 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 ; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><creationdate>2023</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=20230419&DB=EPODOC&CC=EP&NR=4166006A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20230419&DB=EPODOC&CC=EP&NR=4166006A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>TSUJINO Shogo</creatorcontrib><creatorcontrib>AOYAGI Kanji</creatorcontrib><creatorcontrib>UEHARA Hidetaka</creatorcontrib><creatorcontrib>MURAYAMA Noriko</creatorcontrib><creatorcontrib>ITO Tomoya</creatorcontrib><creatorcontrib>HASOME Yoshimune</creatorcontrib><creatorcontrib>MIZOTA Toshinobu</creatorcontrib><creatorcontrib>FUSHIMI Tatsuya</creatorcontrib><creatorcontrib>TSUKIYAMA Muneo</creatorcontrib><title>METHOD FOR IMPROVING PERSISTENCE OF FLAVOR OF FOOD/BEVERAGE PRODUCT</title><description>The present disclosure addresses the problem of developing a method for improving the persistence of flavor upon placing a food/beverage product in the mouth. The present disclosure is an agent for improving the persistence of flavor of a food/beverage product, said agent using polyglycerol polyricinoleate as an effective ingredient. In addition, the present disclosure is: said agent for improving the persistence of flavor of a food/beverage product, wherein the degree of polymerization of polyglycerin in said polyglycerol polyricinoleate is 2-10; said agent for improving the persistence of flavor of a food/beverage product, said food/beverage product having a sweet and/or salty flavor; and said agent for improving the persistence of flavor of a food/beverage product, said food/beverage product containing an edible oil/fat.</description><subject>BAKERY PRODUCTS</subject><subject>BAKING</subject><subject>CHEWING GUM</subject><subject>COCOA</subject><subject>COCOA PRODUCTS, e.g. CHOCOLATE</subject><subject>CONFECTIONERY</subject><subject>EDIBLE DOUGHS</subject><subject>EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS</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>PRESERVATION THEREOF</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><subject>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2023</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZHD2dQ3x8HdRcPMPUvD0DQjyD_P0c1cIcA0K9gwOcfVzdlXwd1Nw83EMA8qDWP7-LvpOrmGuQY7urgpA5S6hziE8DKxpiTnFqbxQmptBwc01xNlDN7UgPz61uCAxOTUvtSTeNcDE0MzMwMDM0dCYCCUA3VIrFQ</recordid><startdate>20230419</startdate><enddate>20230419</enddate><creator>TSUJINO Shogo</creator><creator>AOYAGI Kanji</creator><creator>UEHARA Hidetaka</creator><creator>MURAYAMA Noriko</creator><creator>ITO Tomoya</creator><creator>HASOME Yoshimune</creator><creator>MIZOTA Toshinobu</creator><creator>FUSHIMI Tatsuya</creator><creator>TSUKIYAMA Muneo</creator><scope>EVB</scope></search><sort><creationdate>20230419</creationdate><title>METHOD FOR IMPROVING PERSISTENCE OF FLAVOR OF FOOD/BEVERAGE PRODUCT</title><author>TSUJINO Shogo ; AOYAGI Kanji ; UEHARA Hidetaka ; MURAYAMA Noriko ; ITO Tomoya ; HASOME Yoshimune ; MIZOTA Toshinobu ; FUSHIMI Tatsuya ; TSUKIYAMA Muneo</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_EP4166006A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre ; ger</language><creationdate>2023</creationdate><topic>BAKERY PRODUCTS</topic><topic>BAKING</topic><topic>CHEWING GUM</topic><topic>COCOA</topic><topic>COCOA PRODUCTS, e.g. CHOCOLATE</topic><topic>CONFECTIONERY</topic><topic>EDIBLE DOUGHS</topic><topic>EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS</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>PRESERVATION THEREOF</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><topic>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</topic><toplevel>online_resources</toplevel><creatorcontrib>TSUJINO Shogo</creatorcontrib><creatorcontrib>AOYAGI Kanji</creatorcontrib><creatorcontrib>UEHARA Hidetaka</creatorcontrib><creatorcontrib>MURAYAMA Noriko</creatorcontrib><creatorcontrib>ITO Tomoya</creatorcontrib><creatorcontrib>HASOME Yoshimune</creatorcontrib><creatorcontrib>MIZOTA Toshinobu</creatorcontrib><creatorcontrib>FUSHIMI Tatsuya</creatorcontrib><creatorcontrib>TSUKIYAMA Muneo</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>TSUJINO Shogo</au><au>AOYAGI Kanji</au><au>UEHARA Hidetaka</au><au>MURAYAMA Noriko</au><au>ITO Tomoya</au><au>HASOME Yoshimune</au><au>MIZOTA Toshinobu</au><au>FUSHIMI Tatsuya</au><au>TSUKIYAMA Muneo</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>METHOD FOR IMPROVING PERSISTENCE OF FLAVOR OF FOOD/BEVERAGE PRODUCT</title><date>2023-04-19</date><risdate>2023</risdate><abstract>The present disclosure addresses the problem of developing a method for improving the persistence of flavor upon placing a food/beverage product in the mouth. The present disclosure is an agent for improving the persistence of flavor of a food/beverage product, said agent using polyglycerol polyricinoleate as an effective ingredient. In addition, the present disclosure is: said agent for improving the persistence of flavor of a food/beverage product, wherein the degree of polymerization of polyglycerin in said polyglycerol polyricinoleate is 2-10; said agent for improving the persistence of flavor of a food/beverage product, said food/beverage product having a sweet and/or salty flavor; and said agent for improving the persistence of flavor of a food/beverage product, said food/beverage product containing an edible oil/fat.</abstract><oa>free_for_read</oa></addata></record> |
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| language | eng ; fre ; ger |
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| subjects | BAKERY PRODUCTS BAKING CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY EDIBLE DOUGHS EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS 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 PRESERVATION THEREOF 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 TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS |
| title | METHOD FOR IMPROVING PERSISTENCE OF FLAVOR OF FOOD/BEVERAGE PRODUCT |
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