The present invention relates to natural aqueous essence compositions comprised of flavor and aroma constituents from hops. The invention also relates to methods for adding flavor and aroma to beers, ciders, meads, or other fermented beverages, as well as other alcoholic and non-alcoholic beverages such as seltzers, flavored waters, and teas where a hop-derived flavor and aroma is desired. The aqueous essence compositions are comprised of compounds that are naturally present in hops or in beer and/or result from processes that occur during brewing or in the aqueous processing of hop cones, hop pellets, or other solids separated from the hop plant (Humulus lupulus). The present invention also relates to the process by which aroma and flavor components are released and isolated from hops in a process that involves steam stripping, concentration, and collection of valuable aroma- and flavor-active hop constituents.

Non-allergenic natural nut essential oil are derived from natural nut materials having 100 ppb or less protein such as nut butters by steam distillation or solvent extraction. The essential nut oils are preferably dissolved in a liquid edible carrier for use as nut flavor ingredients for food products. The food products flavored with such low protein essential nut oils are hypo allergenic. Methods of preparing the nut essential oils as well as methods of preparing nut flavored food products are disclosed.

The invention concerns a composition for lowering the glycemic index comprising, or consisting of an alcoholic extract of cinnamon in an amount of at least 10% by weight compared to the total weight of the composition, and optionally a carrier, a food composition comprising a composition for lowering the glycemic index in an amount ranging from 0.1% to 5% by weight compared to the total weight of the food composition, the use of a composition for lowering the glycemic index or of a food composition as a glycemic index lowering agent.

The present invention relates to a process for continuous extraction of an aqueous and/or fat-containing liquid phase F comprising aroma chemicals with a gas G in the liquid or supercritical state.

An umami taste and/or flavor enhancing composition which is obtained from cooking or blanching water of peas, the composition comprising (5R)-(-D-glucopyranosyloxy)-1,5-dihydro-2H-pyrrol-2-one.

The present invention provides a flavor extract of low-temperature-pressed peanut cake which is extracted from low-temperature-pressed peanut cake. In the flavor extract, the content of pyrazines flavor substances is not less than 55%, and the content of the aldehydes substances is not more than 15%. The present invention also provides a method for improving the flavor of peanut oil by using the flavor extract of the low-temperature-pressed peanut cake. The flavor extract extracted from peanut cake according to the present invention, which contains 55% or more pyrazines flavor substances, can not only improve the flavor of low-temperature-pressed peanut oil significantly, but also retain the original quality and color of the low-temperature-pressed peanut oil when it is added to low-temperature-pressed peanut oil.

The invention concerns a composition for lowering the glycemic index comprising, or consisting of an alcoholic extract of cinnamon in an amount of at least 10% by weight compared to the total weight of the composition, and optionally a carrier, a food composition comprising a composition for lowering the glycemic index in an amount ranging from 0.1% to 5% by weight compared to the total weight of the food composition, the use of a composition for lowering the glycemic index or of a food composition as a glycemic index lowering agent.

A process for preparing a flavor composition having an umami flavor/taste and a MSG content of less than 1 wt % (% weight by total dry matter) comprising the steps of: a) heating vegetable matter in water at any given temperature to give cooking water containing flavor-active compounds extracted from the vegetable matter; b) separating the vegetable matter from the cooking water; and c) concentrating the cooking water to provide the flavor composition. Claims are also directed to the composition obtainable from the process and to food products such as soups and snacks including the composition.

The present invention relates to granules comprising an active substance, obtained by spray-drying an emulsion comprising said active substance, solid particles, water and a water-soluble biopolymer having a molecular weight below 100 KDa. The invention further relates to a process for obtaining such granules and to products containing them.

The present invention relates to a purified product of a citrus oil, in which an oil derived from a citrus peol is used as a raw material, a content of linoleic acid is 0.015 parts by mass or less with respect to 1 part by mass of citral, or 0.063 parts by mass or less with respect to 1 part by mass of linalool, or 0.083 parts by mass or less with respect to 1 part by mass of decanal, and a content of sesquiterpene hydrocarbons is 20 mass % or less.