The use of cyclohexanecarboxylic acids in a consumable to provide taste specific masking effect is provided.

Described herein are particles including flavors having an improved shelf life. Also described herein are methods to produce the particles. Additionally, described herein are beverages, sweet goods, and savory applications containing the particles.

A method for preparing an extract of herb(s) and/or spice(s) is obtained by infusion from a vinegar salt or from a slightly reacidified vinegar salt, used as extraction solvent. Additionally, the method described for preparing an extract of herb(s) and/or spice(s) concerns the obtaining of a concentrated extract of herb(s) and/or spice(s) having an increased flavor content while limiting loss of vinegar when preparing the same.

A storage-stable, flavour composition, wherein said composition comprises a plurality of particles dispersed in a non-aqueous dispersing medium, said particles consisting of a first particle population of encapsulated flavour oil, and a second particle population of micronized acidulant particles.

The present invention relates to a low sodium salt composition and the methods used to make it. In particular, the invention relates to the combined processing of sodium and potassium chloride to produce a low sodium salt composition. The low sodium salt composition includes sodium chloride and a modified chloride salt composition. The modified chloride salt composition includes a homogenous amalgamation of chloride salts, food grade acidulant, and carrier.

A vinegar-derived food additive, methods of making, uses thereof. A vinegar-derived food additive may be an antimicrobial or a buffering food additive. A vinegar-derived food additive may comprise vinegar-derived acetate in the form of a dry powder or solution. Vinegar-derived acetate may have a pH of about 4.5 to about 10.0. Vinegar may be treated with basic neutralizing agent to produce partially-neutralized vinegar having a pH of below about 7.0. Partially-neutralized vinegar may be dried to produce a vinegar-derived acetate dry powder. Untreated vinegar may be added back produce vinegar-derived acetate dry powder or solution having a pH of about 4.5 to about 10.0. Antimicrobial food additives may have a pH of about 4.5 to about 7.0. Buffering food additives may a pH of about 7.0 to about 10.0. Vinegar-derived food additives may be used to process foods and beverages.

A method for improving the moisture retention of marinated meats and inhibiting growth of pathogenic and spoilage microorganisms is described. In various embodiments, vinegar is neutralized, concentrated, and blended with non-neutralized vinegar in appropriate proportions to achieve the desired water binding and antimicrobial effects.

Low-sodium salt compositions/substitutes, Modified Potassium Chlorides (MPCs) and methods of making the same. The salt compositions/substitutes preferably include NaCl, KCl and a modifier(s), preferably a cereal flour such as rice flour. A food grade acidulant is preferably included. The composition/substitute will preferably have a Na/K ratio of from about 0.1 to about 9.0, most preferably about 1.0. MPCs preferably include KCl and a modifier(s), preferably a cereal flour such as rice flour. A food grade acidulant is preferably included. The salt compositions/substitutes and MPCs are preferably made by drum drying, extrusion cooking or agglomeration procedures. The MPC is preferably blended and/or co-ground with unmodified NaCl in any desired ratio, preferably 50/50, which gives a Na/K ratio of about 1 (i.e. 20% sodium and 20% potassium), to cost-effectively provide a salt substitute without modifying the NaCl.

The presently disclosed subject matter relates to peptides and flavor compositions that include at least one, two, three, four, five or more peptide compounds, and screening methods for identifying the same. The flavor compositions can be used to enhance or modify the taste and/or flavor of various edible compositions such as human food products and pet food products.

The presently disclosed subject matter relates to peptides and flavor compositions that include at least one, two, three, four, five or more peptide compounds, and screening methods for identifying the same. The flavor compositions can be used to enhance or modify the taste and/or flavor of various edible compositions such as human food products and pet food products.