One of the objects of the present invention is to provide a technique that can stabilize plant oil microparticles dispersed in a beverage even with little use of an emulsifier. This invention is characterized by using a plant oil and a silicone oil in combination.

Materials and methods for producing nut butter replicas from individual components are provided herein.

The invention relates to a tea product comprising a preservative composition, wherein the tea product is a ready-to-drink beverage or a beverage concentrate, and the preservative composition comprises: (A) hexanal; (B) E-2-hexenal; (C) E-2-hexenol; (D) E-linalool oxide; (E) methanol; and (F) methyl salicylate, wherein the total concentration of (A)+(B)+(C)+(D)+(E)+(F) in the tea product is 10 ppm to 10000 ppm, and wherein tea product comprises linalool at a concentration such that the ratio of the linalool concentration to the total concentration of (A)+(B)+(C)+(D)+(E)+(F) in the tea product is 1:14 to 1:800.

The invention relates to a tea product comprising a preservative composition, wherein the tea product is a ready-to-drink beverage or a beverage concentrate, and the preservative composition comprises: (A) hexanal; (B) E-2-hexenal; (C) E-2-hexenol; (D) E-linalool oxide; (E) methanol; and (F) methyl salicylate, wherein the total concentration of (A)+(B)+(C)+(D)+(E)+(F) in the tea product is 10 ppm to 10000 ppm, and wherein tea product comprises linalool at a concentration such that the ratio of the linalool concentration to the total concentration of (A)+(B)+(C)+(D)+(E)+(F) in the tea product is 1:14 to 1:800.

The invention relates to compounds that specifically bind a T1R1/T1R3 or T1R2/T1R3 receptor or fragments or sub-units thereof. The present invention also relates to the use of hetero-oligomeric and chimeric taste receptors comprising T1R1/T1R3 and T1R2/T1R3 in assays to identify compounds that respectively respond to umami taste stimuli and sweet taste stimuli. Further, the invention relates to the constitutive of cell lines that stably or transiently co-express a combination of T1R1 and T1R3; or T1R2 and T1R3; under constitutive or inducible conditions. The use of these cells lines in cell-based assays to identify umami and sweet taste modulatory compounds is also provided, particularly high throughput screening assays that detect receptor activity by use of fluorometric imaging.

The present invention relates to a composition comprising triglycerides, surfactant, self-assembled structures and vitamin A or provitamin A. Further aspects of the invention are a food product, the use of a composition comprising triglycerides, surfactant and self-assembled structures to stabilize vitamin A or provitamin A and a process for preparing a stabilized vitamin A or provitamin A composition.

The present disclosure generally relates to various formulations and uses of the compound: 3-(1-((3,5-dimethylisoxazol-4-yl)methyl)-1H-pyrazol-4-yl)-1-(3-hydroxybenzyl)-imidazolidine-2,4-dione, which is also referred to herein a “TM1” and comestibly acceptable salts thereof. In some aspects, the disclosure provides compositions that include TM1, or a comestibly acceptable salt thereof. In some embodiments, the compositions are ingestible compositions, including, but not limited to, packaged food and beverage products. In some other aspects, the disclosure provides methods of reducing the caloric content of a flavored article, for example, by reducing the amount of caloric sweeteners.

Disclosed herein are compounds and methods useful for improving the flavor and suppressing bitter sensations is a variety of food products, including cereals and grains such as wheat.

The present disclosure generally relates to various formulations and uses of the compound: 3-((4-amino-2,2-dioxo-1H-benzo[c][1,2,6]thiadiazin-5-yl)oxy)-2,2-dimethyl-N-propylpropanamide, which is also referred to herein a “TM1” and comestibly acceptable salts thereof. In some aspects, the disclosure provides compositions that include TM1, or a comestibly acceptable salt thereof. In some embodiments, the compositions are ingestible compositions, including, but not limited to, packaged food and beverage products and tabletop sweeteners. In some aspects, the disclosure provides certain compositions that include such flavanone derivatives, such as compositions that include such flavanone derivatives and one or more other sweeteners. In some other aspects, the disclosure provides methods of reducing the caloric content of a sweetened article, such as a sweetened food or beverage product.

An agent containing at least one aroma compound selected from the group consisting of E-beta-damascone, S-(2-methyl-3-furyl)ethanethioate, beta-caryophyllene oxide, beta-ionone, 2,5-dihydroxy-1,4-dithiane, methyl anthranilate, S-furfuryl thioformate, 1-isothiocyanate-3-(methylthio)propane, nootkatone, 1,4-dioxacycloheptadecane-5,17-dione, sclareol, and sclareolide is effective for masking an unpleasant smell and for making oral products in which an unpleasant smell is masked.