A composition and method of increasing ketotic efficiency and improving flavor of a combination of a (D)-β-hydroxybutyric acid and (D)-1,3 butanediol composition for increasing circulating ketone levels is disclosed. Exemplary compositions may be incorporated into food, supplement, and beverage products.

The present disclosure discloses a production method of normal-temperature instant cooked rice and belongs to the technical field of food processing. The method of the present disclosure comprises the main steps of rice washing and soaking, flavor blending, sub-packaging, cooking, sterile vacuum sealing, cooling and crystallization and normal-temperature storage, wherein an aqueous solution containing flavor substances is adopted to perform flavor blending, and a fast cooling mode is adopted to perform cooling and crystallization. The normal-temperature instant cooked rice obtained through the production method provided in the present disclosure can keep the original flavor after being stored for 90 days.

A method of improving flavor of a combination of a composition for increasing circulating ketone levels is disclosed. A composition containing (D)-β-hydroxybutyric acid (D-BHB), (D)-β-hydroxyvaleric acid (D-BHV), and (D)-1,3 butanediol (D-1,3BD) is disclosed. Exemplary compositions may be incorporated into food, supplement, and beverage products.

The present disclosure provides a novel sweetener composition of improved taste of the sweetener (e.g., reduced bitterness and/or astringency, and improved overall sweet quality of the composition); food and beverage products containing the same; and methods of making the same.

The present disclosure provides a novel sweetener composition of improved taste of the sweetener (e.g., reduced bitterness and/or astringency, and improved overall sweet quality of the composition); food and beverage products containing the same; and methods of making the same.

The present invention relates to new classes of odorous alcohols (odorants) derived from 2,3-dimethylbutene which are useful as fragrance or flavor materials in particular in providing natural piney olfactory notes with a complex profile to perfume, aroma or deodorizing/masking compositions.

The present invention relates to the use of esters and/or ethers of 3-methyl-pentane-diol and unsaturated derivates thereof as aroma chemicals, to aroma chemical compositions comprising at least one ester of 3-methyl-pentan-diol and/or unsaturated derivates thereof and/or at least one ether of 3-methyl-pentan-diol and/or unsaturated derivates thereof and to a method for preparing an aroma chemical composition, in particular a fragranced composition, specifically a fragranced ready-to-use composition, which comprises incorporating at least one ester of 3-methyl-pentane-diol and/or one or more unsaturated derivates thereof and/or at least one ether 3-methyl-pentane-diol and/or one or more unsaturated derivates thereof into a composition, in particular into a ready-to-use composition. The present invention further relates to specific ethers of 3-methyl-pentane-diol and unsaturated derivates thereof and to specific esters of 3-methyl-pentane-diol, to specific mixtures of such compounds and to unsaturated derivates thereof and a method for their preparation.

The aspects presented herein provide flavour compositions. In particular, the aspects presented herein provide flavour compositions that a person may dispense into beverages, such as, for example, bottled beverages.

The present invention provides a particulate flavouring composition comprising at least 60 wt. % of plated lactate particles, the plated lactate particle comprising (i) a lactate particle containing calcium lactate and optionally edible acid; and (ii) a liquid flavouring that is absorbed onto the lactate particle; the plated lactate particle containing: 25-99.5 wt. % calcium lactate; 0-70 wt. % edible acid; and 0.5-40 wt. % of the liquid flavouring; and wherein the combination of calcium lactate, edible acid and the liquid flavouring constitutes at least 90 wt. %, preferably at least 95 wt. % of the plated lactate particle.

This flavour plated lactate powder is easy to produce, exhibits excellent physical stability and is capable of imparting intense flavour notes to foods and beverages.

The synthesis and application of compounds having unique and desired flavor and/or fragrance characteristics are provided herein. The compounds herein can be employed alone or incorporated as fragrance or flavor ingredients in fragrance or flavor compositions. The application is also directed to consumer products comprising such derivatives and/or fragrance or flavor compositions.