JP4319361B2 - Milk flavor enhancer or enhancer - Google Patents
Milk flavor enhancer or enhancer Download PDFInfo
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- JP4319361B2 JP4319361B2 JP2001191208A JP2001191208A JP4319361B2 JP 4319361 B2 JP4319361 B2 JP 4319361B2 JP 2001191208 A JP2001191208 A JP 2001191208A JP 2001191208 A JP2001191208 A JP 2001191208A JP 4319361 B2 JP4319361 B2 JP 4319361B2
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Description
【０００１】
【発明が属する技術分野】
本発明は、乳製品特有の甘いクリーミーな香味を付与する乳風味賦与乃至増強剤に関し、更に詳しくは、（Ｚ）−６−オクテナールを極微量を添加することにより、従来にない乳製品特有の甘いクリーミーな香味を付与する乳風味賦与乃至増強剤に関する。
【０００２】
【従来の技術】
本発明で使用される（Ｚ）−６−オクテナールは、公知化合物であり、例えば、該化合物を香粧品香料又は香粧品製品へ使用することが提案されている（米国特許第４１９２７８１号，米国特許第４１３２６７５号公報）。前記米国特許には、該化合物が、脂肪様、石鹸様、グリーン様、フルーツ様の香気を有し、フレーバーとしても使用できることが示されている。また例えば、該化合物がグリーン、メロン様の香気特性を有することが示されている。（Ｊ．Ａｍ．Ｏｉｌ Ｃｈｅｍ．Ｓｏｃ．，５８（６），６８０−６８２（１９８１））。
【０００３】
しかしながら、前記従来技術には、該化合物が脂肪様、石鹸様、グリーン様，フルーツ様、メロン様の香気特性を有することは開示されているが、該化合物を飲食品または乳風味賦与乃至増強剤に極微量を添加することにより、乳製品特有の甘いクリーミーな香味を付与することは記載も示唆もされていない。
【０００４】
【発明が解決しようとする課題】
近年、消費者の嗜好性が多様化してきていることに伴い、各種各様の商品の開発が望まれている。特に、飲食品・香粧品業界はこの傾向が強く、消費者の嗜好性に合うバラエティーに富んだ飲食品、香粧品の開発が強く要求されている。これらの要求に対して、飲食品、香粧品の一つの原料素材である香料についても、従来から提案されている香料化合物だけでは十分には対応しきれず、従来にないユニークな香気香味特性を有し、且つ、その持続性に優れた香料化合物の開発が緊急の課題となっている。ミルク、バター、チーズなどの乳製品においても、より天然感のある香気香味を有する香料化合物が要求されている。
【０００５】
従って、本発明は乳製品特有の甘いクリーミーな香味を付与することができる乳風味賦与乃至増強剤を提供することにある。
【０００６】
【課題を解決するための手段】
本発明者らは、上記の課題を解決するため鋭意研究を行ってきた結果、極微量の（Ｚ）−６−オクテナールを飲食品または乳風味賦与乃至増強剤に添加することにより、甘いクリーミーな香味を付与することができることを見いだし本発明を完成した。従って本発明の１は、（Ｚ）−６−オクテナールを有効成分として含有することを特徴とする乳風味賦与乃至増強剤を提供することであり、本発明の２は、（Ｚ）−６−オクテナールを有効成分として含有する乳風味賦与乃至増強剤を有効量添加したことを特徴とする飲食品を提供することである。
【０００７】
【発明の実施の態様】
本発明の実施の態様について更に詳しく説明する。本発明で使用される（Ｚ）−６−オクテナールは、公知文献による方法で合成することができる。例えば、デカ−ｃｉｓ，ｃｉｓ−２，８−ジエンのオゾン酸化により合成でき（米国特許第４１９２７８１号公報）、また、２−ビニルシクロヘキサノールのレトロエン反応によっても合成できる（Ｊ．Ｏｒｇ．Ｃｈｅｍ．，４２（２１），３３３６（１９７７））。
【０００８】
本発明は、（Ｚ）−６−オクテナールを有効成分として含有することを特徴とする乳風味賦与乃至増強剤に関する。（Ｚ）−６−オクテナールは、飲食品に対して単独で使用しても良いが、好ましくはバター様、ミルク様、チーズ様などの乳風味賦与乃至増強剤に極微量の配合で従来にはない乳製品特有の甘いクリーミーな香味を付与することができる。かかる乳風味賦与乃至増強剤の素材としては、例えば、特許庁公報 周知・慣用技術集（香料）第ＩＩ部食品用香料の２５９ページ〜３４７ページに記載のように、オクタノール、ヘプタノール、フエニルエタノールなどのアルコール類；ヘキサナール、ヘプタナール、バニリンなどのアルデヒド類；アセトイン、ジアセチル、２−ペンタノン、３−ヘキサノン、２−ヘプタノン、２−オクタノン、２−ノナノン、２−ウンデカノン、２−トリデカノンなどのケトン類；酢酸、酪酸、５−デセン酸、カプロン酸、カプリル酸、カプリン酸、ラウリン酸、ミリスチン酸などの酸類；エチルヘキサノエート、エチルブチレート、エチルカプロエート、レブリン酸エチル、ブチルブチリルラクテート、フエニルエチルアセテート、エチルミリステートなどのエステル類；γ−デカラクトン、γ−ウンデカラクトン、δ−オクタラクトン、δ−デカラクトン、δ−ウンデカラクトン、δ−ドデカラクトン、δ−トリデカラクトン、γ−ノナラクトンなどのラクトン類；チオール類、チオエーテル類などのイオウ化合物など公知の合成香料化合物及び乳製品の溶剤抽出、水蒸気蒸留、酵素処理、加熱反応などにより得られる乳製品フレーバーなどを挙げることができ、これらを任意に組み合わせて混合した乳風味賦与乃至増強剤を挙げることができる。
【０００９】
本発明の（Ｚ）−６−オクテナールの配合量は、その目的あるいは乳風味賦与乃至増強剤の種類によっても異なるが、例えば、乳風味賦与乃至増強剤の全体重量に対して約１０−３ｐｐｍ〜約１０５ｐｐｍ程度、好ましくは、約１０−２ｐｐｍ〜約１０４ｐｐｍの範囲を例示することができる。上限を越える場合には、該化合物単独の脂肪様、石鹸様、グリーン様，フルーツ様、メロン様の香気・香味特性が出過すぎてしまい、また下限を下まわると本発明特有の香気・香味付与効果が得られない。
【００１０】
更に、本発明は、（Ｚ）−６−オクテナールを有効成分とし、該化合物単独で又、他の香料類との配合により得られる乳風味賦与乃至増強剤を有効量添加したことを特徴とする飲食品に関し、該飲食品に甘いクリーミーな香気・香味を付与することができる。かかる飲食品としては特に制限はなく、乳風味を有するものであればよく、広い分野の各種飲食品に配合利用することができる。例えば、バター、マーガリン、ショートニング、スナックチーズ、プロセスチーズ、デイリースプレッドなどの乳加工製品；アイスクリーム、アイスミルク、ラクトアイス、氷菓、ヨーグルト、プリン、ゼリー、デイリーデザートなどのデザート類；乳飲料、乳酸菌飲料、豆乳、茶、清涼飲料、栄養飲料などの嗜好性飲料・ドリンク剤；キャラメル、キャンディー、錠菓、クラッカー、ビスケット、クッキー、パイ、チョコレート、スナックなどの菓子類；ハム、ソーセージなどの魚肉・畜肉製品、パン、ケーキミックス、デザートミックス、スープ、各種インスタント食品などの飲食品をあげることができる。
【００１１】
また、本発明の（Ｚ）−６−オクテナールの飲食品への配合量は、その目的あるいは飲食品の種類によっても異なるが、例えば、飲食品の全体重量に対して約１０−５ｐｐｍ〜約１０３ｐｐｍ程度、好ましくは、約１０−４ｐｐｍ〜約１０２ｐｐｍの範囲を例示することができる。上限を越える場合には、該化合物単独の脂肪様、石鹸様、グリーン，フルーツ様、メロン様の香気・香味特性が出過すぎてしまい、また下限を下まわると本発明特有の香気・香味付与効果が得られない。
【００１２】
以下に実施例、比較例および参考例をあげて本発明を詳しく説明する。
【００１３】
【実施例】
実施例１、比較例１
バター様の調合香料組成物として下記の各成分（重量部）を調合した。
【００１４】
上記バター様調合香料組成物１００重量部に、（Ｚ）−６−オクテナールの ０．１（重量部）を混合して新規バター調合香料組成物（本発明品１）を調製した。この本発明品１と該化合物を加えていない上記の バター様調合香料組成物（比較品１）について、専門パネラー１０人により比較した。その結果、専門パネラー１０人の全員が該化合物を加えた本発明品１は、乳脂肪独特のリッチでコクのあるクリーミーなボディー感が賦与され、良好なバター様香気が強調されていると評価した。
【００１６】
実施例２、比較例２
チーズ様の調合香料組成物として下記の各成分（重量部）を調合した。
【００１７】
上記チーズ様調合香料組成物１００重量部に、（Ｚ）−６−オクテナールの０．０１（重量部）を混合して新規チーズ様調合香料組成物（本発明品２）を調製した。この本発明品２と該化合物を加えていない上記の チーズ様調合香料組成物（比較品２）について、専門パネラー１０人により比較した。その結果、専門パネラー１０人の全員が該化合物を加えた本発明品２は、乳脂肪独特のリッチでコクのあるクリーミーなボディー感が賦与され、良好なチーズ様香気が強調されていると評価した。
【００１９】
実施例３、比較例３
ミルク様の調合香料組成物として下記の各成分（重量部）を調合した。
【００２０】
上記ミルク様調合香料組成物１００重量部に、（Ｚ）−６−オクテナールの１％アルコール溶液０．０１（重量部）を混合して新規ミルク様調合香料組成物（本発明品３）を調製した。この本発明品３と該化合物を加えていない上記の ミルク様調合香料組成物（比較品３）について、専門パネラー１０人により比較した。その結果、専門パネラー１０人の全員が該化合物を加えた本発明品３は、乳脂肪独特のリッチでコクのあるクリーミーなボディー感が賦与され、良好なミルク様香気が強調されていると評価した。
【００２２】
実施例４、比較例４
実施例１及び比較例１で得られたバター様調合香料組成物（本発明品１及び比較品１）を下記処方のクッキー生地に添加し、２２０℃で７分間焼き上げクッキーを調製した。
【００２３】
本発明品１及び比較品１を添加したクッキーをそれぞれ本発明品４及び比較品４とした。これらのクッキーを、専門パネラー２０人により官能評価を行った。その結果、専門パネラー２０人全員が、本発明品４は比較品４に較べて、独特のクリーミーな乳脂肪感が賦与され、バターリッチなイメージの風味が強調されていると評価した。
【００２５】
実施例５、比較例５
実施例２及び比較例２で得られたチーズ様調合香料組成物（本発明品２及び比較品２）を下記処方のクラッカー生地に添加し、常法によりクラッカーを調製し、実施例４及び比較例４と同様に官能評価を行った。
【００２６】
本発明品２及び比較品２を添加したチーズをそれぞれ本発明品５及び比較品５とした。これらのチーズを、専門パネラー２０人により官能評価を行った。その結果、専門パネラー２０人全員が、本発明品５は比較品５に較べて、チーズ様のボディー感が強調されていると評価した。
【００２８】
実施例６、比較例６
実施例３及び比較例３で得られたミルク様調合香料組成物（本発明品３及び比較品３）を下記処方のアイスクリームに添加し、常法によりアイスクリームを調製し、実施例４及び比較例４と同様に官能評価を行った。
【００２９】
本発明品３及び比較品３を添加したアイスクリームをそれぞれ本発明品６及び比較品６とした。これらのアイスクリームを、専門パネラー２０人により官能評価を行った。その結果、専門パネラー２０人全員が、本発明品６は比較品６に較べて、良好な生乳感が強調されていると評価した。
【００３１】
実施例７、比較例７
実施例３及び比較例３で得られたミルク様調合香料組成物（本発明品３及び比較品３）を下記処方のミルクコーヒーに添加し、常法によりミルクコーヒー飲料を調製し、実施例４及び比較例４と同様に官能評価を行った。
【００３２】
本発明品３及び比較品３を添加したミルクコーヒーをそれぞれ本発明品７及び比較品７とした。これらのミルクコーヒーを、専門パネラー２０人により官能評価を行った。その結果、専門パネラー２０人全員が、本発明品７は比較品７に較べて、すっきりしたミルク風味が良好であると評価した。
【００３４】
【発明の効果】
本発明の（Ｚ）−６−オクテナールは、バター様、ミルク様、チーズ様などの乳風味賦与乃至増強剤に極微量の配合で従来にはない乳製品特有の甘いクリーミーな香味を付与することができる。[0001]
[Technical field to which the invention belongs]
The present invention relates to a milk flavor enhancer or enhancer that imparts a sweet creamy flavor peculiar to dairy products. More specifically, by adding a very small amount of (Z) -6-octenal, the present invention has a unique peculiar dairy product. The present invention relates to a milk flavor imparting or enhancing agent that imparts a sweet creamy flavor.
[0002]
[Prior art]
(Z) -6-octenal used in the present invention is a known compound. For example, it has been proposed to use the compound in a cosmetic fragrance or a cosmetic product (US Pat. No. 4,192,781, US Pat. No. 4132675). The US patent shows that the compound has a fat-like, soap-like, green-like, fruit-like aroma and can also be used as a flavor. For example, it has been shown that the compound has green and melon-like aroma characteristics. (J. Am. Oil Chem. Soc., 58 (6), 680-682 (1981)).
[0003]
However, the above prior art discloses that the compound has fat-like, soap-like, green-like, fruit-like, and melon-like aroma characteristics. However, the compound is used as a food or drink or a milk flavor enhancer or enhancer. There is no description or suggestion of adding a very small amount to a sweet creamy flavor peculiar to dairy products.
[0004]
[Problems to be solved by the invention]
In recent years, with the diversification of consumer preferences, development of various products has been desired. In particular, this trend is strong in the food / beverage / cosmetics industry, and there is a strong demand for the development of food / beverage products and cosmetics that are rich in variety to suit consumer preferences. In response to these demands, fragrances, which are one raw material for foods and beverages and cosmetics, cannot be adequately addressed with the conventionally proposed fragrance compounds alone, and have unique and unique aroma flavor characteristics. And development of the fragrance | flavor compound excellent in the sustainability has become an urgent subject. In dairy products such as milk, butter and cheese, a perfume compound having a more natural aroma and flavor is required.
[0005]
Therefore, the present invention is to provide a milk flavor imparting or enhancing agent capable of imparting a sweet creamy flavor peculiar to dairy products.
[0006]
[Means for Solving the Problems]
As a result of intensive studies to solve the above problems, the present inventors have added a very small amount of (Z) -6-octenal to a food or drink or a milk flavor enhancer or enhancer, resulting in a sweet creamy The present invention has been completed by finding out that flavor can be imparted. Therefore, 1 of the present invention is to provide a milk flavor imparting or enhancing agent characterized by containing (Z) -6-octenal as an active ingredient, and 2 of the present invention is (Z) -6-6 An object of the present invention is to provide a food or drink characterized by adding an effective amount of a milk flavor enhancer or enhancer containing octenal as an active ingredient.
[0007]
BEST MODE FOR CARRYING OUT THE INVENTION
The embodiment of the present invention will be described in more detail. (Z) -6-octenal used by this invention is compoundable by the method by a well-known literature. For example, it can be synthesized by ozone oxidation of deca-cis, cis-2,8-diene (US Pat. No. 4,192,781), or by retroene reaction of 2-vinylcyclohexanol (J. Org. Chem.,). 42 (21), 3336 (1977)).
[0008]
The present invention relates to a milk flavor enhancer or enhancer comprising (Z) -6-octenal as an active ingredient. (Z) -6-octenal may be used alone for foods and drinks, but is preferably conventionally used in a very small amount in a flavor enhancer or enhancer such as butter-like, milk-like or cheese-like. Can give a sweet creamy flavor peculiar to dairy products. Examples of the material for the milk flavor imparting or enhancing agent include octanol, heptanol, and phenylethanol, as described in pages 259 to 347 of the Japanese Patent Office Gazette, well-known / conventional technology collection (fragrance) Part II Food Fragrance. Alcohols such as: aldehydes such as hexanal, heptanal, vanillin; ketones such as acetoin, diacetyl, 2-pentanone, 3-hexanone, 2-heptanone, 2-octanone, 2-nonanone, 2-undecanone, 2-tridecanone Acids such as acetic acid, butyric acid, 5-decenoic acid, caproic acid, caprylic acid, capric acid, lauric acid, myristic acid; ethyl hexanoate, ethyl butyrate, ethyl caproate, ethyl levulinate, butyl butyryl lactate , Phenylethyl acetate, ethyl myristate Esters such as γ-decalactone, γ-undecalactone, δ-octalactone, δ-decalactone, δ-undecalactone, δ-dodecalactone, δ-tridecalactone, γ-nonalactone, and other lactones; And known synthetic perfume compounds such as sulfur compounds such as thioethers and dairy flavors obtained by solvent extraction, steam distillation, enzyme treatment, heating reaction, etc. of dairy products, and any combination of these And a milk flavor imparting or enhancing agent.
[0009]
The blending amount of (Z) -6-octenal of the present invention varies depending on the purpose or the type of the milk flavor enhancer or enhancer, for example, about 10 −3 ppm relative to the total weight of the milk flavor enhancer or enhancer. ˜about 10 5 ppm, preferably about 10 −2 ppm to about 10 4 ppm. If the upper limit is exceeded, the fat-like, soap-like, green-like, fruit-like, and melon-like aromas and flavor characteristics of the compound alone will be excessive, and if the lower limit is exceeded, the aroma and flavor unique to the present invention The imparting effect cannot be obtained.
[0010]
Furthermore, the present invention is characterized in that (Z) -6-octenal is used as an active ingredient, and an effective amount of a milk flavor enhancer or enhancer obtained by blending the compound alone with other fragrances is added. With respect to food and drink, a sweet creamy aroma and flavor can be imparted to the food and drink. There is no restriction | limiting in particular as this food-drinks, What is necessary is just to have a milk flavor, and it can mix | blend and utilize for various food-drinks of a wide field | area. For example, dairy products such as butter, margarine, shortening, snack cheese, processed cheese, daily spread; desserts such as ice cream, ice milk, lact ice, ice confectionery, yogurt, pudding, jelly, daily dessert; milk beverage, lactic acid bacteria beverage , Soy milk, tea, soft drinks, drinks and drinks; nutritional beverages; caramels, candy, tablet confectionery, crackers, biscuits, cookies, pie, chocolate, snacks and other confectionery; ham, sausage and other fish and livestock Foods and drinks such as products, bread, cake mixes, dessert mixes, soups and various instant foods.
[0011]
In addition, the amount of (Z) -6-octenal of the present invention added to the food or drink varies depending on the purpose or the type of the food or drink, for example, about 10 −5 ppm to about 10 to about the total weight of the food or drink. A range of about 10 3 ppm, preferably about 10 −4 ppm to about 10 2 ppm can be exemplified. If the upper limit is exceeded, the fat-like, soap-like, green, fruit-like, and melon-like aroma and flavor characteristics of the compound alone will be excessive, and if the lower limit is not reached, the flavor and flavor imparted by the present invention will be imparted. The effect is not obtained.
[0012]
Hereinafter, the present invention will be described in detail with reference to Examples, Comparative Examples and Reference Examples.
[0013]
【Example】
Example 1 and Comparative Example 1
The following components (parts by weight) were prepared as a butter-like blended fragrance composition.
[0014]
To 100 parts by weight of the butter-like blended fragrance composition, 0.1 (part by weight) of (Z) -6-octenal was mixed to prepare a new butter-blended fragrance composition (Product 1 of the present invention). About this invention product 1 and said butter-like preparation fragrance | flavor composition (comparative product 1) which did not add this compound, it compared by 10 expert panelists. As a result, all 10 professional panelists evaluated that the product 1 according to the present invention, to which the compound was added, imparted a rich and rich creamy body feeling unique to milk fat and emphasized a good butter-like aroma. did.
[0016]
Example 2 and Comparative Example 2
The following components (parts by weight) were prepared as a cheese-like blended fragrance composition.
[0017]
To 100 parts by weight of the cheese-like blended fragrance composition, 0.01 (part by weight) of (Z) -6-octenal was mixed to prepare a new cheese-like blended fragrance composition (Product 2 of the present invention). About this invention product 2 and said cheese-like compounding fragrance | flavor composition (comparative product 2) which has not added this compound, it was compared by ten professional panelists. As a result, all 10 professional panelists evaluated the product 2 according to the present invention, to which the compound was added, imparted a rich and rich creamy body feeling unique to milk fat and emphasized a good cheese-like aroma. did.
[0019]
Example 3 and Comparative Example 3
The following components (parts by weight) were prepared as a milk-like blended fragrance composition.
[0020]
A new milk-like blended fragrance composition (Product 3 of the present invention) is prepared by mixing 0.01 parts by weight of a 1% alcohol solution of (Z) -6-octenal with 100 parts by weight of the above milk-like blended fragrance composition. did. About this invention product 3 and said milk-like preparation fragrance | flavor composition (comparative product 3) which did not add this compound, 10 expert panelists compared. As a result, all 10 expert panelists evaluated the product 3 according to the present invention, to which the compound was added, imparted a rich and rich creamy body feeling unique to milk fat and emphasized a good milk-like aroma. did.
[0022]
Example 4 and Comparative Example 4
The butter-like blended fragrance composition obtained in Example 1 and Comparative Example 1 (Invention Product 1 and Comparative Product 1) was added to a cookie dough having the following formulation, and a baked cookie was prepared at 220 ° C. for 7 minutes.
[0023]
The cookies to which the product 1 of the present invention and the comparative product 1 were added were designated as the product 4 of the present invention and the comparative product 4, respectively. These cookies were subjected to sensory evaluation by 20 professional panelists. As a result, all 20 professional panelists evaluated that the product 4 of the present invention was given a unique creamy milk fat feeling and the flavor of the butter-rich image was emphasized compared to the comparative product 4.
[0025]
Example 5, Comparative Example 5
The cheese-like blended fragrance composition (invention product 2 and comparative product 2) obtained in Example 2 and Comparative Example 2 was added to the cracker dough of the following formulation, and a cracker was prepared by a conventional method. Example 4 and Comparative Example Sensory evaluation was performed in the same manner as in Example 4.
[0026]
The cheese to which the product 2 of the present invention and the comparative product 2 were added was designated as the product 5 of the present invention and the comparative product 5 respectively. These cheeses were subjected to sensory evaluation by 20 professional panelists. As a result, all 20 professional panelists evaluated that the inventive product 5 was emphasized with a cheese-like body feeling compared to the comparative product 5.
[0028]
Example 6 and Comparative Example 6
The milk-like blended fragrance composition (invention product 3 and comparative product 3) obtained in Example 3 and Comparative Example 3 was added to ice creams having the following formulation, and ice creams were prepared by a conventional method. Sensory evaluation was performed in the same manner as in Comparative Example 4.
[0029]
The ice creams to which the product 3 of the present invention and the comparative product 3 were added were designated as the product 6 of the present invention and the comparative product 6, respectively. These ice creams were subjected to sensory evaluation by 20 professional panelists. As a result, all 20 professional panelists evaluated that the product 6 of the present invention emphasized a good feeling of raw milk compared to the product 6 of comparison.
[0031]
Example 7 and Comparative Example 7
The milk-like blended fragrance composition (invention product 3 and comparative product 3) obtained in Example 3 and Comparative Example 3 was added to milk coffee having the following formulation, and a milk coffee beverage was prepared by a conventional method. Example 4 And sensory evaluation was performed similarly to Comparative Example 4.
[0032]
Milk coffee to which the inventive product 3 and the comparative product 3 were added was designated as the inventive product 7 and the comparative product 7, respectively. These milk coffees were subjected to sensory evaluation by 20 professional panelists. As a result, all 20 professional panelists evaluated the product 7 of the present invention as having a clear milk flavor compared to the comparative product 7.
[0034]
【The invention's effect】
The (Z) -6-octenal of the present invention imparts a sweet creamy flavor peculiar to dairy products that has never existed in a very small amount to a milk flavor imparting or enhancing agent such as butter-like, milk-like or cheese-like. Can do.
Claims (2)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2001191208A JP4319361B2 (en) | 2001-06-25 | 2001-06-25 | Milk flavor enhancer or enhancer |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2001191208A JP4319361B2 (en) | 2001-06-25 | 2001-06-25 | Milk flavor enhancer or enhancer |
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| JP4319361B2 true JP4319361B2 (en) | 2009-08-26 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| US10675398B2 (en) | 2013-01-10 | 2020-06-09 | Fresenius Medical Care Holdings, Inc. | Peritoneal dialysis systems and related devices and methods |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| US7674489B2 (en) * | 2005-09-30 | 2010-03-09 | Kraft Foods Global Brands Llc | Fresh cheese products containing biogenerated flavor components and methods for producing |
| JP5062234B2 (en) * | 2009-10-01 | 2012-10-31 | ユーハ味覚糖株式会社 | Milk hard candy with enhanced milk taste |
| MY171340A (en) | 2012-11-14 | 2019-10-09 | J Oil Mills Inc | Sweetness and/or milk flavor enhancer |
| KR101632687B1 (en) * | 2013-01-14 | 2016-06-22 | 씨제이제일제당(주) | Composition for law-fat ice cream containing d-tagatose, law-fat ice cream using the composition, and menufacturing method thereof |
| JP5863697B2 (en) * | 2013-04-10 | 2016-02-17 | 長谷川香料株式会社 | Hardened oil flavoring agent |
| JP6410433B2 (en) * | 2014-02-06 | 2018-10-24 | 雪印メグミルク株式会社 | Oil composition with butter-like flavor |
| JP6418699B2 (en) * | 2016-06-28 | 2018-11-07 | 長谷川香料株式会社 | Flavor improver for low-fat foods |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| US10675398B2 (en) | 2013-01-10 | 2020-06-09 | Fresenius Medical Care Holdings, Inc. | Peritoneal dialysis systems and related devices and methods |
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