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Use of Flavors with Modifying Properties (FMP) in Flavor compositions and application of FMP in Food and Beverage products Disclosure Number: IPCOM000240463D
Publication Date: 2015-Jan-30

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The Prior Art Database


Executive Summary: This publication relates to the flavor compositions in various ‘delivery systems’ such as liquid, spray dried and glassy encapsulation matrices and their use in various food and beverage applications. The FMPs used and described in these documents are: 1) 4-amino-5-(3-(isopropylamino)-2,2-dimethyl-3-oxopropoxy)-2-methylquinoline-3-carboxylic acid 2) (s)-1-(3-(((4-amino-2,2-dioxido-1H-benzo[c][1,2,6]thiadiazin-5-yl)oxy)methyl)piperidin-1yl)-3-methylbutan-1-one 3) 3-[(4-amino-2,2-dioxido-1H-2,1,3-benzothiadiazin-5-yl)oxy]-2,2-dimethyl-N-propylpropanamide) They can be used in all food and beverage applications, listed below, where the use of such FMP provides desirable ‘flavor modification’, be it enhance, decrease or modify a flavor of the said food and beverage. The dosage of the FMP in the flavor composition and in the final food and beverage, as consumed level, should be in accordance with usage levels prescribed in relevant FEMA Tables. 1) Ready To Drink non-alcoholic beverages, 2) Alcoholic beverages, 3) Instant coffee/tea, 4) Breakfast cereals, 5) Confectionery products: eg., chewing gum, 6) Condiments and relishes, 7) Confectionary frosting, 8) Fats/oils, 9) Fruit ices, 10) Gelatin/puddings, 11) Hard candy, 12) Imitation dairy products, 13) Jams/jellies, 14) Milk products, 15) Snack foods, 16) Soft candy, and 17) Sweet sauces