Flavoring substance-included compounds

Abstract

The present invention concerns flavoring substance-included compounds comprising or consisting of a polymer part and certain included flavoring substances. These flavoring substance-included compounds may be present in the form of mixtures with accompanying substances and possibly water. The present invention also concerns a method for producing flavoring substance-included compounds, the use of flavoring substance-included compounds according to the invention as a means of flavoring preparations or semi-finished products for nourishment or pleasure and corresponding preparations and semi-finished products for nourishment or pleasure.

Claims

1. A preparation or semi-finished product selected from the group consisting of a foodstuff and oral care products comprising an included compound composition comprising: (i) 75 to 99 wt % of a polymer of Formula (I), ##STR00002## wherein n is in the range of 100 to 8,000, and wherein for each individual monomer set in brackets in formula (I): R.sup.1 is —OH, —NH.sub.2 or —NH—CO—CH.sub.3, one or two moieties selected from R.sup.2, R.sup.3 and R.sup.4 are —OH, and instead of any remaining moiety or moieties R.sup.2, R.sup.3 and R.sup.4, the corresponding carbon atom at position 3, 4 and 6, respectively, is covalently linked to another monomer via the free bond of oxygen of formula (I), wherein the polymer is not cellulose or amylose, and wherein the polymer is included with (ii) a total of 1 to 25 wt % of one or more-flavoring substances selected from the group consisting of 3-carene; alpha-pinene; beta-pinene; alpha-terpinene; gamma-terpinene; p-cymene; bisabolene; camphene; caryophyllene; cedrene; farnesene; limonene; longifolene; myrcene; ocimene; valencene; and (E,Z)-1,3,5-undecatriene; and, wherein the weight percents of (i) and (ii) are in relation to the total weight of the included compound composition.

2. The preparation or semi-finished product of claim 1, wherein the polymer comprises monomers having a glycosidic bond at carbon atom position 1.

3. The preparation or semi-finished product of claim 1, wherein at least 70% of the monomers of the polymer of formula (I) are identical, or in at least 70% of the monomers of the polymer of formula (I) R.sup.1 is identical and selected from —NH.sub.2 and —NH—CO—CH.sub.3.

4. The preparation or semi-finished product of claim 1, wherein (i) the monomers of the polymer of formula (I) are connected via an alpha- or beta-glycosidic bond selected from the group consisting of 1,3 glycosidic bonds, 1,4 glycosidic bonds and 1,6 glycosidic bonds, and (ii) the polymer comprises one or more of the types of glycosidic bonds defined in (i), and simultaneously comprises alpha-1,4 and alpha-1,6 glycosidic bonds, and/or alpha-1,2, beta-1,4 and beta-1,6 glycosidic bonds, and/or beta-1,3 and beta-1,4 glycosidic bonds, and/or beta-1,3 and beta-1,6 glycosidic bonds.

5. The preparation or semi-finished product of claim 1, wherein the polymer is selected from chitin, chitosan, dextran, mutan, glycogen, pullulan, amylopectin, curdlan, laminarin, chrysolaminarin, lentian, lichenin, pleuran, zymosan, schizophyllan, scleroglucan and beta-glucan.

6. The preparation or semi-finished product of claim 1, wherein the polymer is chitosan having a degree of deacetylation of 50-100%.

7. The preparation or semi-finished product of claim 1, wherein at least one of the included flavoring substances has a log POW of greater than 1.0.

8. The preparation or semi-finished product of claim 1 wherein the foodstuff or oral care products comprise a mixture comprising the inclusion compound composition 1 and water.

9. The preparation or semi-finished product of claim 8 wherein the mixture comprises a total of 85 to 99.9 wt % of the inclusion compound composition and 0.1 to 15 wt % of water, in each case in relation to the total weight of the mixture.

10. The preparation or semi-finished product of claim 1 wherein the inclusion compound composition is made by a method, comprising a first step of inclusion of one or more primary swelling agent in the polymer of formula (I); a second step of from 50% to complete replacement of included swelling agents by one or more flavoring substances, so that the flavoring substances are included in the polymer of formula (I).

11. The preparation or semi-finished product of claim 10 wherein in the method the swelling agent(s) included in the first step are replaced in an amount of from 50% to 99%, and wherein the method further comprises: a third step of removal of included swelling agents not replaced by flavoring substances.

12. The preparation or semi-finished product of claim 10 wherein in the method further comprises: a first intermediary step between the first step and the second step which comprises from 50% to complete replacement of included primary swelling agents by one or more secondary swelling agents, so that these are included in the polymer of formula (I).

13. The preparation or semi-finished product of claim 10 wherein in the method one or more of the primary swelling agents are selected from the group consisting of water, glycerine, propylene glycol, formic acid, ammonia and mixtures thereof, or wherein the primary swelling agent is acetic acid.

14. The preparation or semi-finished product of claim 12 wherein in the method, one or more of the primary swelling agents to be replaced in the first intermediary step are selected from the group consisting of water, glycerine, propylene glycol, formic acid, ammonia and mixtures thereof.

15. The preparation or semi-finished product of claim 12 wherein in the method one or more of the secondary swelling agents are selected from the group consisting of ethanol, propanol, butanol, butyric acid, propionic acid and mixtures thereof.

16. The preparation or semi-finished product of claim 10 wherein in the method in the first step less than 90 wt. % of the polymer of formula (I) is dissolved in the primary swelling agent selected from the group consisting of water, glycerine, propylene glycol, formic acid, ammonia and mixtures of thereof, or acetic acid.

17. The preparation or semi-finished product of claim 10 wherein in the method, wherein in the first step a mixture of one or more primary swelling agents are selected from the group consisting of water, glycerine, propylene glycol, formic acid, ammonia and mixtures thereof, and one or more secondary swelling agents is used, and wherein the ratio of the total of the primary swelling agents to the total of the secondary swelling agents is 1:9 to 9:1.

18. The preparation or semi-finished product of claim 12 wherein in the method, wherein one or more of the primary swelling agent(s) and/or the secondary swelling agent(s) has (have) a higher vapor pressure than one or more of the flavoring substance(s) used in the second step.

19. The preparation or semi-finished product of claim 10 wherein in the method, the swelling agent to be replaced in the second step is a component of a starting mixture containing the polymer of formula (I), included swelling agent, and non-included swelling agent, wherein the total proportion of included and non-included swelling agent is in the range of 5 to 90 wt %, in relation to the total weight of the polymer of formula (I).

20. The preparation or semi-finished product of claim 8 wherein the mixture further comprises flavoring substances not included in the polymer of formula (I).

21. The preparation or semi-finished product of claim 20, wherein the proportion of the included compound composition, and water present is 50 to 99.9 wt % and the proportion of the flavoring substances not included in the polymer of formula (I) is 0.1 to 50 wt %, in each case in relation to the total weight of the mixture.

22. The preparation or semi-finished product of claim 1 which is a foodstuff.

23. The preparation or semi-finished product according to claim 22, wherein the total quantity of the included compound composition according to claim 1 in relation to the total weight of the foodstuff is in the range of 0.001 to 10 wt %.

24. The preparation or semi-finished product of claim 1 wherein n is in the range of 150 to 6,000.

25. The preparation or semi-finished product of claim 4 wherein the alpha- or beta-glycosidic bond defined in (i) is selected from alpha-1,4 glycosidic bonds, alpha-1,6 glycosidic bonds, beta-1,3 glycosidic bonds, beta-1,4 glycosidic bonds and beta-1,6 glycosidic bonds.

26. The preparation or semi-finished product of claim 1 wherein the flavoring substance(s) (ii) are present in an amount of from about 5 to about 25 wt %.

27. The preparation or semi-finished product of claim 12 wherein the method further comprises after first intermediary step and prior to second step, a second intermediary step which comprises from 50% to complete replacement of secondary swelling agents included in the polymer of formula (I) by one or more further secondary swelling agent(s).

28. The preparation or semi-finished product of claim 27 wherein the second intermediary step is repeated one or more times.

29. The preparation or semi-finished product of claim 10 wherein the primary swelling agent is acetic acid.

30. The preparation or semi-finished product of claim 1 which is a foodstuff which is selected from the group consisting of bakery products, confectionery, fat masses, toppings, alcoholic or non-alcoholic beverages, instant beverages or instant powders, meat products, eggs or egg products, cereal products and/or nut products, dairy products, products made from Soya protein or other Soya bean fractions, fruit preparations, vegetable preparations, snack articles, fat- and oil-based products or corresponding emulsions, ready-to-serve meals and soups, spices, and seasoning mixtures.

31. The preparation or semi-finished product of claim 30 wherein the foodstuff is chewing gum.

32. The preparation or semi-finished product of claim 1 which is an oral care product and wherein the oral care product is toothpaste.

Description

EXAMPLES

Examples 1-4

(1) 10 g of a polymer of table 1 are mixed with 30 g water and 70 g ethanol (purity >99.9%). The mixture is allowed to simmer for an hour. Under these conditions, the polymer of formula (I) is substantially not dissolved. The respective polymer is allowed to sediment and excess water-ethanol mixture is decanted off. 100 g of ethanol are added and the mixture is boiled for 45 minutes. Following filtration through a cotton cloth the polymer is wrung out. The residual content of the swelling agent in the polymer-swelling agent mixture is 64%. 10 g of d-limonene are added and using a spatula distributed in the polymer that has been wrung out. The mixture is filled into a three-necked flask and this is completely sealed for a period of 30 minutes. Then for 24 hours dry air with a temperature of 20° C. is passed through the flask. The limonene-polymer complex has a limonene content of 10.1%.

(2) TABLE-US-00001 TABLE 1 polymer of formula included limonene Example (I) [wt %] 1 amylopectin 10.5 2 chitosan 10.9 3 curdlan 9.9 4 lichenin 9.5

Example 5

(3) To 10 g of chitosan 100 g water is added, the mixture is heated to boiling and then allowed to simmer for one 10 minutes. The excess water is pressed off, and 100 g ethanol (purity 99.9%) are added to chitosan and boiled for 10 minutes. The ethanol is pressed of and new ethanol is again added, such that the chitosan is treated in total 3 times with ethanol. After finally pressing off the ethanol, 10 g of d-limonene are added to the chitosan and mixed thereto. Ethanol is removed by a dry air treatment as described in example 1. A d-limonene-chitosan inclusion compound having a d-limonene content of to 17.6 wt % is obtained.

Example 6-9

(4) 10 g of polymer of table 1 are mixed with 30 g water and 70 g ethanol, and the mixture is allowed to simmer for one hour. The excess swelling agent mixture is pressed out and boiling takes place again with 100 g ethanol. Excess swelling agent is pressed out, the swelling agent content of the mixture after pressing is 50%, and 1 g d-limonene is added. The limonene is distributed in the pre-treated polymer with a spatula and the mixture (which has the appearance of a solid) is stored in a sealed three-necked flask for one hour at 20° C. Then the remaining swelling agent is removed with dry air in the same way as in example 1-4. The limonene loading of the limonene-polymer complex according to the invention is approximately 8.5%. The limonene losses are just approximately 10%, i.e. approximately 90% of the limonene used was included in the polymer.

Examples 10-24

(5) These examples are made according to examples 6-9, wherein the flavoring substances and polymers are replaced by:

(6) TABLE-US-00002 Example Flavor polymers of formula (I) 10 peppermint flavor chitosan 11 mentha spicata crispa flavor beta-glucan of yeast 12 orange oil amylopectin 13 lemon flavor lichenin 14 strawberry flavor lichenin 15 coffee flavor lichenin 16 vanilla flavor lichenin 17 beef flavor lichenin 18 rum flavor amylopectin 19 hazelnut flavor amylopectin 20 fried flavor amylopectin 21 onion flavor chitosan 22 leek flavor beta-glucan of yeast 23 tomato flavor lichenin 24 whipped cream flavor lichenin

APPLICATION EXAMPLES

Example F1: Chewing Gum with Flavoring Substance-Included Compound According to the Invention

(7) The chewing gum base K2 consists of 28.5% terpene resin, 33.9% polyvinyl acetate (MW=14,000), 16.25% hydrogenated vegetable oil, 5.5% mono- and diglyceride, 0.5% polyisobutene (MW 75,000), 2.0% butyl rubber (isobutene-isoprene copolymer), 4.6% amorphous silicon dioxide (water content approximately 2.5%), 0.05% antioxidant tert.-butylhydroxytoluol (BHT), 0.2% lecithin and 8.5% calcium carbonate. The production of the chewing gum base can be performed in the same way as in U.S. Pat. No. 6,986,907.

(8) TABLE-US-00003 Formulation Formulation Formulation I II III (wt %) (wt %) (wt %) Chewing gum base K2 25.30 27.30 26.30 Sorbitol To 100 To 100 To 100 Glycerine 2.40 2.40 2.40 Lecithin 7.00 7.00 7.00 Aspartame 0.14 0.14 0.14 Encapsulated aspartame 0.68 0.68 0.48 Menthol, spray-dried 1.00 0.50 0.40 Cherry flavoring, spray-dried — 1.20 — Flavoring substance-included 1.45 — 0.50 compound from example 10 Flavoring substance-included — 1.15 0.50 compound from example 11

(9) The chewing gums of formulation (I) are formed as strips and those of formulations (II) and (III) as pellets.

Example F2: Sugar-Free Hard Caramels with Flavoring Substance-Included Compound According to the Invention

(10) TABLE-US-00004 Ingredient A (wt %) B (wt %) Palatinite, type M To 100% To 100% Water 24.82%  24.82%  Peppermint flavoring 0.15% 0.05% Orange flavoring — 0.10% Hesperetin — 0.01% Spilanthol — 0.01% Trans-pellitorin 0.01% — Flavoring substance-included 0.75% 0.50% compound from example 12

(11) Palatinite is mixed with water and the mixture is melted at 165° C. and then cooled to 115° C. Aroma and flavoring substance according to the invention as well as trans-pellitorin in case A and spilanthol and hesperetin in case B are added and after thorough mixing casting into moulds takes place and, following solidification, removal from the moulds and then individual packaging.

Example F3: Low-Fat Yogurt with Flavoring Substance-Included Compound According to the Invention

(12) TABLE-US-00005 Preparation (details in wt %) Ingredient A B C Sucrose   10%   8%    6% Tagatose — —  0.5% Fructose — —  0.5% Hesperetin — 0.01% 0.005% Phloretin — — 0.005% Peach flavoring 0.30% —  0.40% Strawberry-rhubarb flavoring — 0.25% — Flavoring substance-included 0.25% 0.90%  0.40% compound from example 14 Yogurt, 0.1% fat To 100% To 100% To 100%

(13) The ingredients are mixed and cooled at 5° C.

Example F4: Dietetic Chocolate Having a Fructose Base with Flavoring Substance-Included Compound According to the Invention

(14) A chocolate suitable for diabetics is produced from the following ingredients and cast into rectangular tablets:

(15) cocoa mass, fructose, skimmed milk powder, cocoa butter, inulin, clarified butter, Soya lecithin emulsifier, walnuts, table salt, yogurt-vanilla flavoring (containing vanillin and 1 wt % hesperetin, in relation to the total weight of the vanilla flavoring) and 1 wt % flavoring substance-included compound according to the invention from example 16.
Nutritional Value (per 100 g):
protein 8.8 g, carbohydrate 34 g (of which fructose 23 g, lactose 7.5 g, sucrose 1.4 g), fat 36 g; dietary fiber 18.5 g (of which 12.2 g inulin); Sodium: 0.10 g. Chocolate content minimum 50 wt %.

Example F5: Cereal Mixture with Flavoring Substance-Included Compound According to the Invention

(16) TABLE-US-00006 A B C No. (wt %) (wt %) (wt %) 1 Rolled oats 17.00 17.00 17.00 2 Crispy oat flake clusters 10.00 10.00 10.00 3 Rice Krispies 16.90 16.90 16.90 4 Cornflakes 16.50 16.50 16.50 5 Currants 3.50 3.50 3.50 6 Hazelnuts, chopped 2.50 2.50 2.50 7 Glucose syrup from wheat, DE 30 9.50 9.50 9.50 8 Sucrose 19.00 19.00 19.00 9 Water 4.00 4.00 4.00 10 Powdered citric acid, anhydrous 0.10 0.10 0.10 11 Flavoring substance-included 1.00 — 0.50 compound from example 13 12 Flavoring substance-included — 1.00 0.50 compound from example 19

(17) Constituents No.'s 1 to 6 are mixed in a rotary drum (Mix 1). Constituents No.'s 7 to 9 are heated and constituents No.'s 10 to 12 are added (Mix 2). Mix 2 is added to Mix 1 and mixed well. Finally the resulting cereal mixture is placed on a baking sheet and dried in an oven at 130° C. for 8 minutes.

Example F6: Fruit Gums with Flavoring Substance-Included Compound According to the Invention

(18) TABLE-US-00007 Ingredients: A (wt %) B (wt %) Water 22.70 24.70 Sucrose 34.50 8.20 Glucose syrup, DE 40 31.89 30.09 Iso Syrup C* Tru Sweet 01750 (Cerestar GmbH) 1.50 2.10 Gelatin 240 Bloom 8.20 9.40 Polydextrose (Litesse ® Ultra, Danisco Cultor — 24.40 GmbH) Yellow and red coloring 0.01 0.01 Citric acid 0.20 0.10 Orange flavoring — 0.10 Flavoring substance-included compound from 1.0 0.90 example 12

Example F7: Chewing Candy with Flavoring Substance-Included Compound According to the Invention

(19) List of Ingredients:

(20) TABLE-US-00008 Water 7.7% Sugar Raffinade C4 41.0% Glucose syrup Dextrose 40 37.3% Hardened vegetable fat Melting point 32-36° C. 6.6% Lecithin Emulsifier (Soya lecithin) 0.3% Gelatin Pork gelatin 0.8% Fondant Type-S30 4.9% Flavoring substance-included 1.4% compound from example 14

Example F8: Fruit Muesli Bar with Flavoring Substance-Included Compound According to the Invention

(21) List of Ingredients:

(22) TABLE-US-00009 Sucrose Sugar 17.0% Dextrose 40 Glucose syrup 14.7% Sorbit P 300 Humectant 5.0% Vegetable fat Melting point 37° C. 5.0% Water 3.0% Rolled oats 13.3% Oat flakes Oat extrudate 10.0% Cornflakes 5.5% Rice Krispies Rice extrudate 20.0% Currants 5.0% Flavoring substance-included compound 1.3% from example 13 Citric acid, powder 0.2%

Example F9: Waffle Fatty Filling with Flavoring Substance-Included Compound According to the Invention

(23) List of Ingredients:

(24) TABLE-US-00010 Vegetable hard fat Melting point 33-35° C. 42.2% Sugar powder 37.0% Dextrose Dextrose, 19.0% anhydrous, micro-fine Citric acid 0.3% Flavoring substance-included 1.5% compound from example 12

(25) Production instructions: Bring the fat to ambient temperature of approximately 21° C. Finely sieve the sugar powder. Beat all the ingredients, including flavoring, in a Hobart laboratory mixer.

Example F10: Madeira Cake with Flavoring Substance-Included Compound According to to the Invention

(26) List of Ingredients/Basic Recipe for Madeira Cake:

(27) TABLE-US-00011 Wheat flour Type 405 15.90% Wheat starch 4.40% Sucrose Sugar, EC Grade I 19.20% Cooking salt 0.14% Potato flour 6.22% Egg yolk solids 1.84% Baking powder 0.70% Beating emulsifier Mono-diglyceride 1.42% Water 18.85% Pure fat Melting point approximately 13.89% 34° C. Eggs 16.02% Beta-carotene 1% solution 1.41% Flavoring substance-included 0.01% compound from example. 24
Production Instructions:

(28) Bring the fat to temperature. Place all dry matter, including the encapsulation product according to the invention, in the mixing bowl of the Hobart laboratory mixer. Then add the pure fat, water and eggs and beat for 1 minute at level 1 and 2 minutes at level 3. Place the dough in a baking tin and bake for 55 minutes at 180° C.

Example F11: Short Pastry Biscuits (Industrial Quality) with Flavoring Substance-Included Compound According to the Invention

(29) List of Ingredients:

(30) TABLE-US-00012 Wheat flour Type 550 53.49%  Soft vegetable fat Melting point 24/26° C. 19.0%  Sugar powder 19.0%  Salt 0.4% Ammonium bicarbonate Leavening 0.4% Skimmed milk powder 1.0% Maltose syrup DE 60,5 1.2% Water 5.50%  Flavoring substance-included 0.005%  compound from example 13
Production Instructions:
a) Allow the sugar powder, maltose syrup, skimmed milk powder and soft vegetable fat to run smooth in the Hobart laboratory kneader at level 1.
b) Using some of the water to dissolve the ammonium bicarbonate and add the remaining water to the mixture from a) and mix briefly.
c) Add the remaining ingredients with the flavoring substance-included compound from example 28 to mixture a) and work into a smooth dough.
d) Roll out the dough with the rolling machine to a thickness of approximately 3 mm, mark out a sample possibly using a wooden cutter, and cut out in the desired shape.

(31) Final thickness of the dough: approximately 2.6 mm; oven temperature: 200° C., baking time: 6 minutes.

Example F12: Snack Item with Flavoring Substance-Included Compound According to the Invention

(32) Example Recipe for the Production of Crackers:

(33) wheat flour (60-63%), baking powder (1.0-1.5%), vegetable fat (6.0-6.5%), maltose syrup (2.0-2.5%), emulsifier (1.2-1.8%), ammonium bicarbonate (1.5-2.0%), spray-process skimmed milk powder (1.0-1.5%), fresh baker's yeast (0.3-0.9%), table salt (0.3-0.6%), water (20.0-23.5%), flavoring substance compound according to the invention (approximately 0.01 wt %), here preferably a flavoring substance-included compound according to example 21.

(34) The crackers are baked or deep-fried following the mixing of the ingredients.

Example F13: Seasoning with Flavoring Substance-Included Compound According to the Invention

(35) Example Recipe for the Production of Seasonings, e.g. For Snack Items:

(36) table salt (10-25%), carrier (e.g. whey powder) (40-60%), filler (e.g. fat powder) (5-15%), flavor enhancer (1.5-3.5%), adjuvant (e.g. silicic acid) (0, 1-5%), cheese powder (10-30%), hydrolyzed vegetable proteins (5-10%), yeast extract (5-15%), spices (1-5%), acidifier (e.g. citric acid) (0.1-1.0%), coloring (e.g. paprika extract) (0.1-1.0%), flavoring substance compound according to the invention from example 21 (0.05-0.5 wt %).

Example F14: Cream of Leek Soup with Flavoring Substance-Included Compound According to the Invention

(37) A cream of leek soup is produced according to the following formulation: milk fat element, Vana Crema (25-30%), potato starch (15-25%), milk sugar, lactose (18-22%), maltodextrin (10-12%), salt (7-9%), monosodium glutamate (2-4%), vegetable fat (2-4%), spinach powder (1-2%), citric acid powder (0.2-0.4%), leek powder (1-2%), freeze-dried leek particles (approximately 10×10 mm) (0.5-1.5%), vegetable stock powder (0.2-0.5%), curcuma extract (0.05-0.1%), inclusion product according to the invention from example 22 (0.01-0.1 wt %).

Example F15: Blend of Spices for Crisps with Flavoring Substance-Included Compound According to the Invention

(38) TABLE-US-00013 Ingredient Formulation A Monosodium glutamate 3.50 g Cheese powder 10.00 g  Garlic powder 2.00 g Whey powder 38.86 g  Spice extract oil 0.20 g Paprika powder 9.80 g Cooking salt 19.00 g  Tomato powder 9.00 g Dry flavoring 2.50 g Silicon dioxide 0.02 g Vegetable oil 0.02 g Onion powder 3.00 g Cheese flavoring 0.03 g Concentrated tomato flavoring 0.04 g Flavoring substance-included compound 2.00 g according to example 21

(39) 6 g of the blend of spices are spread over 94 g of crisps.

Example F16: White Sauce with Flavoring Substance-Included Compound According to the Invention

(40) TABLE-US-00014 Ingredient Formulation Maltodextrin 28.42 g  Cooking salt 5.35 g Monosodium glutamate 2.00 g Vegetable fat 5.00 g White pepper 0.02 g Onion powder 1.50 g Pre-gelatinized corn starch 30.00 g  Fat powder 27.70 g  Flavoring substance-included compound 0.01 g according to example 24

(41) Hot water is poured onto 90 g of the sauce mixture and vigorously stirred with the whisk.

Example F17: Brown Sauce with Flavoring Substance-Included Compound According to the Invention

(42) TABLE-US-00015 Ingredient Formulation Starch 39.00 g  Maltodextrin 34.09 g  Cooking salt 6.00 g Spirit caramel, spray-dried 5.00 g Yeast extract powder 3.00 g Monosodium glutamate 2.00 g Sugar 0.50 g Fat powder 5.00 g Tomato powder 3.00 g Natural vegetable extract 1.00 g Onion extract 0.30 g Pepper extract 0.10 g Dry flavor 1.00 g Flavoring substance-included compound 0.01 g according to example 20

(43) 1,000 ml of hot water are poured onto 90 g of the sauce mixture and vigorously stirred with the whisk.

Example F18: Tomato Soup with Flavoring Substance-Included Compound According to the Invention

(44) TABLE-US-00016 Ingredient Formulation Water 50.70 g  Vegetable oil 5.50 g Tomato paste 24.00 g  Cream 1.00 g Sugar 2.00 g Cooking salt 1.70 g Monosodium glutamate 0.40 g Wheat flour 5.50 g Starch 1.20 g Diced tomatoes 7.50 g Flavoring substance-included compound  0.5 g according to example 23

(45) The solid ingredients are weighed, mixed and added to the water. The vegetable oil is dosed in and the tomato paste added. The mixture is boiled whilst stirring.

Example F19: Instant Soup with Flavoring Substance-Included Compound According to the Invention, Type: Cream of Leek

(46) TABLE-US-00017 Ingredient Weight Potato starch 20.0 g Fat powder To 100 g Lactose 20.0 g Maltodextrin 11.73 g Cooking salt 8.0 g Monosodium glutamate 3.0 g Spinach powder 2.0 g Green leek powder 2.0 g Citric acid, in powder form 0.3 g Hardened vegetable fat 3.0 g Freeze-dried leek 1.0 g Chicken flavoring 1.0 g Spice blend, “fried onions” type 0.6 g Yeast-spice mixture, “vegetable stock” type, powder 0.3 g Curcuma extract 0.07 g Flavoring substance-included compound according to 0.1 g example 22

(47) 100 ml of hot water are poured onto 5 g of the powder mixture, in order to obtain a ready-to-eat soup.

Example F20: Spice Blend with Flavoring Substance-Included Compound According to the Invention, “Pepper” Type”

(48) TABLE-US-00018 Ingredient Formulation Milk protein 0.8 g Carob gum 2.0 g Corn starch To 100 g Cooking salt 14.0 g Paprika powder 12.0 g Tomato powder 12.0 g Sucrose 4.0 g Garlic powder 0.5 g Hardened vegetable fat 8.0 g Fat powder 10.0 g Monosodium glutamate 6.0 g Food coloring beetroot and paprika 2.0 g Flavoring, “pepper” type 2.0 g Flavoring, “pizza” type 1.2 g Flavoring substance-included compound 0.4 g according to example 21 Extract of black pepper 0.1 g

(49) 100 g of pork chops are evenly sprinkled with 1.7 g of the preparation and fried.

Example F21: Stock with Flavoring Substance-Included Compound According to the Invention

(50) TABLE-US-00019 Ingredient Weight Fat powder 8.77 g Monosodium glutamate 8.77 g Yeats extract powder 12.28 g Cooking salt 29.83 g Maltodextrin To 100 g Natural vegetable extract 3.07 g Flavoring substance-included compound 0.01 g according to example 22 Flavoring substance-included compound 0.5 g according to example 21

(51) 1,000 ml of hot water are poured over 15 g of the powder mixture and possibly boiled for up to 30 minutes, wherein additional noodles can be added.

Example F22: Tomato Ketchup with Flavoring Substance-Included Compound According to the Invention

(52) TABLE-US-00020 Ingredient (wt %) Cooking salt 2 Starch, Farinex WM 55 1 Sucrose 12 Hesperetin 2.5% in 1,2-propylene glycol 0.4 Tomato concentrate, double strength 40 Glucose syrup 80 Brix 18 Brandy vinegar 10% 7 Water To 100 Flavoring substance-included compound according to 0.5 example 23

(53) The contents are mixed in the specified order and the finished ketchup is homogenized using a stirrer, filled in bottles and sterilized.