초록 ▼

The present invention relates to the use of certain high potency savory (‘umami’) taste modifiers, as savory flavoring agents and/or enhancers of monosodium glutamate, for the preparation of foods, beverages, and other comestible compositions, and to processes for preparing food flavorant compositio

The present invention relates to the use of certain high potency savory (‘umami’) taste modifiers, as savory flavoring agents and/or enhancers of monosodium glutamate, for the preparation of foods, beverages, and other comestible compositions, and to processes for preparing food flavorant compositions for use in the preparation of comestible food and drink.

대표청구항 ▼

1. A process for preparing a solid flavorant concentrate composition, comprising: a) providing one or more amide compounds having the formula whereini) A is a 5 or 6 membered aryl or heteroaryl ring,ii) m is 0, 1, 2, 3 or 4,iii) each R1′ is independently selected from the group consisting of hydroxy

1. A process for preparing a solid flavorant concentrate composition, comprising: a) providing one or more amide compounds having the formula whereini) A is a 5 or 6 membered aryl or heteroaryl ring,ii) m is 0, 1, 2, 3 or 4,iii) each R1′ is independently selected from the group consisting of hydroxyl, NH2, SH, halogen, and a C1-C4 organic radical, andiv) R2 has 3 to 15 carbon atoms and is a branched alkyl, a cycloalkyl ring, or a heterocyclic ring, optionally substituted with 1, 2, 3, or 4 substituent groups independently selected from the group consisting of hydroxyl, NH2, SH, halogen, and a C1-C4 organic radical, or one or more comestibly acceptable salts thereof, andb) dissolving the one or more amide compounds or comestibly acceptable salts thereof in one or more comestibly acceptable liquids to form a flavorant solution;c) contacting the flavorant solution with one or more comestibly acceptable solid carriers or a solution, dispersion, or emulsion thereof, to form an intermediate composition; andd) removing or permitting the loss of liquids from the intermediate composition so as to form a solid flavorant concentrate composition. 2. The process of claim 1, wherein the step of removing or permitting the loss of liquids is a drying step. 3. The process of claim 2, wherein the drying step comprises spray drying, evaporating or heating. 4. The process of claim 1, wherein the amide compound has the formula: