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Patent

A collection of 42 posts

Flavor Patent: Lemon-Flavored Powdered Flavoring and Preparation Method Thereof

Flavor Patent: Lemon-Flavored Powdered Flavoring and Preparation Method Thereof

Editor's Note: At Flavorirst.com, we regularly publish patent documents and other insightful resources on flavor compositions and emerging flavor technologies. Our goal is to support flavorists and product developers by providing accessible technical information and innovative ideas that can inspire and inform their own product creation efforts

Patent Summary: US 9,826,772 B2 Methods and Compositions for Affecting the Flavor and Aroma Profile of Consumables

1. Patent Basics Patent Title: Methods and Compositions for Affecting the Flavor and Aroma Profile of Consumables (Patent Images) Patent Number: US 9,826,772 B2 Date of Patent: November 28, 2017 (Patent Images) Applicant / Assignee: Impossible Foods Inc. (Patent Images) Inventors: * Rachel Fraser * Patrick O'Reilly Brown * Jessica

Patent Summary: Flavor Enhancer for Matcha-Flavored Foods and Beverages, and Method for Improving Matcha Flavor Using Epoxidized Aldehydes and Alkylpyrazines

Patent Summary: Flavor Enhancer for Matcha-Flavored Foods and Beverages, and Method for Improving Matcha Flavor Using Epoxidized Aldehydes and Alkylpyrazines

Summary Summarized here is the patent document (JP6814259B2) in Japanese. The document is translated with google translates. 1) What the Patent Discloses (What Does What?) The patent discloses a flavor enhancer specifically designed for matcha-flavored foods and beverages. This enhancer works by adding specific compounds—previously unused in matcha

Patent Summary: Maillard Reaction Products Improve the Taste of Stevia

Patent Summary: Maillard Reaction Products Improve the Taste of Stevia

Many consumers enjoy natural sweeteners like steviol glycosides because this type of sweetener contains no calories. However, most are aware that this natural sweetener produces an unwelcome aftertaste. The patent discloses a way to overcome this disadvantage—namely, using Maillard reaction products to smooth the taste and make the aftertaste

Full Patent Document: One Strawberry Flavor - CN 102321502 B

Full Patent Document: One Strawberry Flavor - CN 102321502 B

Original patent document in Chinese strawberry patent in chinese 2013strawberry patent in chinese 2013.pdf465 KBdownload-circle This is a highly informative patent document detailing the creation of a strawberry flavor. It’s an excellent read that will benefit flavorists at all levels—from junior to senior. To access the

Patent Summary: Method for Judgment of Cheddar Grade Based on Identification Characteristic Flavor Composition - US Patent 11,293,906 B2

Patent Summary: Method for Judgment of Cheddar Grade Based on Identification Characteristic Flavor Composition - US Patent 11,293,906 B2

Summary Here's a detailed summary of US Patent 11,293,906 B2, titled "Method for Judgment of Cheddar Grade Based on Identification Characteristic Flavor Composition." What the Patent Is About This patent presents a scientific, instrument-based method for determining the quality grade of cheddar cheese

Patent Summary: Meat Flavor Compositions - US Patent 3,519,437

Patent Summary: Meat Flavor Compositions - US Patent 3,519,437

Here is a summary of US Patent 3,519,437. Patent Basics * Title: Meat Flavor Compositions * Patent Number: US 3,519,437 * Publication Date: July 7, 1970 * Inventor: Christopher Giacino * Assignee: International Flavors & Fragrances Inc., New York, N.Y., a corporation of New York Core Idea of the Patent

Patent Summary: Methods and Compositions for Affecting the Flavor and Aroma of Consumables (beef flavor)

Patent Summary: Methods and Compositions for Affecting the Flavor and Aroma of Consumables (beef flavor)

The basics for patent US9826772B2: METHODS AND COMPOSITIONS FOR AFFECTING THE FLAVOR AND AROMA PROFILE OF CONSUMABLES Field Information Patent Number US 9,826,772 B2 Title METHODS AND COMPOSITIONS FOR AFFECTING THE FLAVOR AND AROMA PROFILE OF CONSUMABLES Inventors Rachel Fraser, Patrick O'Reilly Brown, Jessica Karr, Celeste

Patent Watch: Modifying or Enhancing the Sweet Flavor of Food and Beverage products with Rare Sugar Allulose

Patent Watch: Modifying or Enhancing the Sweet Flavor of Food and Beverage products with Rare Sugar Allulose

This Japanese patent (JP7622021B2) discloses a novel method for modifying or enhancing the flavor of food and beverage products using the rare sugar allulose. The key invention is that allulose can improve specific flavors even when used at concentrations too low to taste sweet itself. 🎯 Core Concept: Sub-Sweetening Levels

Summary of European Patent EP3253232B1: Antimicrobial Compositions

Summary of European Patent EP3253232B1: Antimicrobial Compositions

Summary of European Patent EP3253232B1: Antimicrobial Compositions This patent, granted on August 12, 2020, and assigned to Naturex S.A., protects a specific antimicrobial composition designed to extend the shelf life of food products, particularly meat, fish, and poultry. The invention addresses two critical aspects of food spoilage: microbial growth

Patent Watch: Plant-Based Grilled Beef Flavoring

Patent Watch: Plant-Based Grilled Beef Flavoring

Patent Document: Plant-Based Grilled Beef Flavoring Patent Number: CN 111938122 B Title: A Plant-Based Beef Flavoring and Its Preparation Method and Application Publication Date: 2023.01.10 Applicant: Shenzhen Week零食 Technology Co., Ltd. Inventors: Xie Jianchun, Li Jian, Du Wenbin, Tan Jia, Wang Yutong Examiner: Wang Yan Abstract:

Patent Document: Method for Producing a Flavor Composition (for Beef, Pork, and Chicken)

Patent Document: Method for Producing a Flavor Composition (for Beef, Pork, and Chicken)

Here is the English translation of the Japanese patent document (JP5495366B2). Page 1 (19) Japan Patent Office (JP) (12) Patent Publication (B2) (11) Patent Number Patent No. 5495366 (45) Date of Issuance: May 21, 2014 (2014.5.21) (24) Date of Registration: March 14, 2014 (2014.3.14) (51) Int.

Patent Summary: Flavor compositions containing potassium salts

Patent Summary: Flavor compositions containing potassium salts

The patent document US20260041113A1 presents a significant innovation in the food science and flavor industry, specifically targeting the production of chocolate and other fat-based confections. The core invention revolves around the use of specific potassium salts to replicate the complex flavor profile of traditionally alkalized, or "Dutch-processed,

Patent Watch: Vanilla Flavoring Compositions by Douglas Young et al.

Patent Watch: Vanilla Flavoring Compositions by Douglas Young et al.

This is a patent by a flavorist well regarded in the U.S. flavor industry - Douglas Young and his colleagues. The patent application was submitted Jul. 20, 2005 and the patent document was published on March 6, 2006. The patent will expire soon. Those who are interested in process flavors

Patent Watch: A Natural Orange Flavor

Patent Watch: A Natural Orange Flavor

The patent was granted in China in April, 2013. Below is a translation of the patent summary in Chinese. It is a good read for those who would like to learn how the Chinese formulate orange flavors. Abstract The present invention discloses a natural orange flavor formulation. The orange flavor

Patent: Coffee flavor improver

Patent: Coffee flavor improver

Patent JP2025121550A Japan Published unexamined patent application Find Prior Art Similar Other languages Japanese Inventor 輝久大橋 Teruhisa Ohashi 賢二川口 Kenji Kawaguchi 成美竹内 Narumi Takeuchi 大河田中 Taiga Tanaka Current Assignee T Hasegawa Co Ltd Worldwide applications 2024 JP Application JP2024017007A events 2024-02-07Application filed by T

Patent Watch: Milk Flavor Formula

Patent Watch: Milk Flavor Formula

A milk flavor formula disclosed in a patent application (CN103719794A China) consists mainly propylene glycol, butyric acid, octanoic acid, capric acid, ethyl lactate, vanillin, maltol, delta-decalactone, delta-dodecalactone, gamma-dodecalactone, ethyl butyrate, butanedione, 2-heptanone, and a milk-favor Maillard reaction product which is based on milk powder, amino