Disclosed herein are small molecule compounds that can be used to modulate flavors in foods, beverages, and other articles intended for delivery to the oral cavity. The compounds include terpenoids, cinnamoyl and caffeic esters as disclosed herein. Suitable foods and beverages include coffee, beers, whole grains and vegetables.

Provided herein are purified hemicellulose compositions, sweetener compositions including purified hemicellulose compositions, as well as methods for making the same. Also provided are uses of the compositions.

A flavor modifier composition for a meat analog is provided. The flavor modifier composition includes a yeast extract; a fatty acid; peptide material having a molecular weight of from about 300 to about 10,000 daltons; and at least two free amino acids wherein at least one free amino acid is a sulfur containing amino acid.

A flavor modifier composition for a meat analog is provided. The flavor modifier composition includes a yeast extract; a fatty acid; peptide material having a molecular weight of from about 300 to about 10,000 daltons; and at least two free amino acids wherein at least one free amino acid is a sulfur containing amino acid.

The present invention concerns the use of a fat composition for sustaining an enhanced palatability of a food for pet over time, wherein said fat composition has a C12:0/C10:0 fatty acid weight ratio from about 0.85 to about 2.5 and/or a C14:0/C12:0 fatty acid weight ratio from about 0.45 to about 4.3. The present invention further concerns the use of said fat composition for preparing other enhanced palatability-sustaining fat compositions as well as foods for pet, all compositions and foods having an enhanced palatability sustained over time.

Spirulina infused gummies containing micronutrients for consumption by a person to deliver beneficial and necessary nutrients to the person and a method of preparing spirulina infused gummies to eliminate the bad odor and taste normally associated with spirulina. The gummies have pectin, water, citric acid, sugar and/or glucose and spirulina. Preservatives and flavor additives can also be included. The method of making the gummies includes heating a mixture of citric acid and water, adding pectin and sugar to the mixture and then stirring, adding hot glucose to the mixture, stirring the mixture and allowing the mixture to cool, adding spirulina to the mixture followed by continuous stirring, adding additional citric acid to the mixture, stirring until jellification begins, pouring the mixture into molds and removing the mixture from the molds when cool. Preferably, a preservative and a flavor additive are added to the mixture prior to the additional citric acid.

Suggested is an extract of Persea, in particular Persea americana (Avocado) comprising at least 90 wt.-percent avocado polyols and preferably at least 95 wt.-percent avocadene, obtainable or obtained according to the following steps: (a) providing a source of Persea; (b) subjecting said source of Persea to an extraction step using organic solvents to obtain a first extract; (c) subjecting said first extract to saponification to obtain a second extract; (d) adding a source of calcium to said second extract to precipitate calcium soaps; (e) subjecting the product of step (d) to a separation step to obtain a third extract and said precipitated calcium salts; and optionally (f) subjecting said third extract to purification.

Suggested is an extract of Persea, in particular Persea americana (Avocado) comprising at least 90 wt.-percent avocado polyols and preferably at least 95 wt.-percent avocadene, obtainable or obtained according to the following steps: (a) providing a source of Persea; (b) subjecting said source of Persea to an extraction step using organic solvents to obtain a first extract; (c) subjecting said first extract to saponification to obtain a second extract; (d) adding a source of calcium to said second extract to precipitate calcium soaps; (e) subjecting the product of step (d) to a separation step to obtain a third extract and said precipitated calcium salts; and optionally (f) subjecting said third extract to purification.

Various ingredients and compositions are prepared from Stevia rebaudiana Bertoni plant. The compositions can be used as bulking agents, and sweeteners in foods, beverages, cosmetics and pharmaceuticals.

A flavor modifier composition for a meat analog is provided. The flavor modifier composition includes a yeast extract; a fatty acid; peptide material having a molecular weight of from about 300 to about 10,000 daltons; and at least two free amino acids wherein at least one free amino acid is a sulfur containing amino acid.