US20180092375A1 - Liquid Edible Dips - Google Patents
Liquid Edible Dips Download PDFInfo
- Publication number
- US20180092375A1 US20180092375A1 US15/463,413 US201715463413A US2018092375A1 US 20180092375 A1 US20180092375 A1 US 20180092375A1 US 201715463413 A US201715463413 A US 201715463413A US 2018092375 A1 US2018092375 A1 US 2018092375A1
- Authority
- US
- United States
- Prior art keywords
- flavor
- liquid edible
- based composition
- dip
- edible dip
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Abandoned
Links
- 239000007788 liquid Substances 0.000 title claims abstract description 71
- 239000000203 mixture Substances 0.000 claims abstract description 70
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- 239000008101 lactose Substances 0.000 claims abstract description 57
- 240000008067 Cucumis sativus Species 0.000 claims abstract description 41
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims abstract description 24
- 239000002981 blocking agent Substances 0.000 claims abstract description 19
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- 239000000843 powder Substances 0.000 claims abstract description 11
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- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 9
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 6
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 4
- 241000219104 Cucurbitaceae Species 0.000 claims description 4
- 235000010676 Ocimum basilicum Nutrition 0.000 claims description 4
- 240000007926 Ocimum gratissimum Species 0.000 claims description 4
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- 235000002283 Capsicum annuum var aviculare Nutrition 0.000 claims description 3
- 235000013303 Capsicum annuum var. frutescens Nutrition 0.000 claims description 3
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- 244000269722 Thea sinensis Species 0.000 claims description 3
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- 239000003109 Disodium ethylene diamine tetraacetate Substances 0.000 claims description 2
- ZGTMUACCHSMWAC-UHFFFAOYSA-L EDTA disodium salt (anhydrous) Chemical compound [Na+].[Na+].OC(=O)CN(CC([O-])=O)CCN(CC(O)=O)CC([O-])=O ZGTMUACCHSMWAC-UHFFFAOYSA-L 0.000 claims description 2
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- 235000008694 Humulus lupulus Nutrition 0.000 claims description 2
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- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 2
- 235000007303 Thymus vulgaris Nutrition 0.000 claims description 2
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- 244000250129 Trigonella foenum graecum Species 0.000 claims description 2
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- 244000273928 Zingiber officinale Species 0.000 claims description 2
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 2
- ZOJBYZNEUISWFT-UHFFFAOYSA-N allyl isothiocyanate Chemical compound C=CCN=C=S ZOJBYZNEUISWFT-UHFFFAOYSA-N 0.000 claims description 2
- 235000010323 ascorbic acid Nutrition 0.000 claims description 2
- 229960005070 ascorbic acid Drugs 0.000 claims description 2
- 239000011668 ascorbic acid Substances 0.000 claims description 2
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 claims description 2
- 239000001511 capsicum annuum Substances 0.000 claims description 2
- 235000005300 cardamomo Nutrition 0.000 claims description 2
- 239000004359 castor oil Substances 0.000 claims description 2
- 235000019438 castor oil Nutrition 0.000 claims description 2
- 235000017803 cinnamon Nutrition 0.000 claims description 2
- 235000015165 citric acid Nutrition 0.000 claims description 2
- 235000019301 disodium ethylene diamine tetraacetate Nutrition 0.000 claims description 2
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 claims description 2
- 235000004611 garlic Nutrition 0.000 claims description 2
- 235000008397 ginger Nutrition 0.000 claims description 2
- ZEMPKEQAKRGZGQ-XOQCFJPHSA-N glycerol triricinoleate Natural products CCCCCC[C@@H](O)CC=CCCCCCCCC(=O)OC[C@@H](COC(=O)CCCCCCCC=CC[C@@H](O)CCCCCC)OC(=O)CCCCCCCC=CC[C@H](O)CCCCCC ZEMPKEQAKRGZGQ-XOQCFJPHSA-N 0.000 claims description 2
- 235000012907 honey Nutrition 0.000 claims description 2
- 235000008960 ketchup Nutrition 0.000 claims description 2
- 235000010460 mustard Nutrition 0.000 claims description 2
- 239000008164 mustard oil Substances 0.000 claims description 2
- 239000001702 nutmeg Substances 0.000 claims description 2
- 239000003921 oil Substances 0.000 claims description 2
- 235000019198 oils Nutrition 0.000 claims description 2
- 235000020748 rosemary extract Nutrition 0.000 claims description 2
- 229940092258 rosemary extract Drugs 0.000 claims description 2
- 239000001233 rosmarinus officinalis l. extract Substances 0.000 claims description 2
- YGSDEFSMJLZEOE-UHFFFAOYSA-M salicylate Chemical compound OC1=CC=CC=C1C([O-])=O YGSDEFSMJLZEOE-UHFFFAOYSA-M 0.000 claims description 2
- LROWVYNUWKVTCU-STWYSWDKSA-M sodium sorbate Chemical compound [Na+].C\C=C\C=C\C([O-])=O LROWVYNUWKVTCU-STWYSWDKSA-M 0.000 claims description 2
- 235000019250 sodium sorbate Nutrition 0.000 claims description 2
- 235000010199 sorbic acid Nutrition 0.000 claims description 2
- 239000004334 sorbic acid Substances 0.000 claims description 2
- 229940075582 sorbic acid Drugs 0.000 claims description 2
- 235000000346 sugar Nutrition 0.000 claims description 2
- 235000002906 tartaric acid Nutrition 0.000 claims description 2
- 239000011975 tartaric acid Substances 0.000 claims description 2
- 239000001585 thymus vulgaris Substances 0.000 claims description 2
- 235000001019 trigonella foenum-graecum Nutrition 0.000 claims description 2
- 230000002335 preservative effect Effects 0.000 claims 4
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims 1
- 235000002566 Capsicum Nutrition 0.000 claims 1
- 239000006002 Pepper Substances 0.000 claims 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims 1
- 244000046052 Phaseolus vulgaris Species 0.000 claims 1
- 235000016761 Piper aduncum Nutrition 0.000 claims 1
- 235000017804 Piper guineense Nutrition 0.000 claims 1
- 239000004464 cereal grain Substances 0.000 claims 1
- 239000000787 lecithin Substances 0.000 claims 1
- 235000010445 lecithin Nutrition 0.000 claims 1
- 229940067606 lecithin Drugs 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 16
- 235000019658 bitter taste Nutrition 0.000 abstract description 14
- 235000020187 evaporated milk Nutrition 0.000 abstract description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 12
- 102000004169 proteins and genes Human genes 0.000 description 9
- 108090000623 proteins and genes Proteins 0.000 description 9
- 235000019640 taste Nutrition 0.000 description 8
- 108010005774 beta-Galactosidase Proteins 0.000 description 6
- 235000013373 food additive Nutrition 0.000 description 5
- 239000002778 food additive Substances 0.000 description 5
- 102100026189 Beta-galactosidase Human genes 0.000 description 4
- 108010059881 Lactase Proteins 0.000 description 4
- 235000015155 buttermilk Nutrition 0.000 description 4
- 239000012153 distilled water Substances 0.000 description 4
- 229940116108 lactase Drugs 0.000 description 4
- 239000003446 ligand Substances 0.000 description 4
- 150000001875 compounds Chemical class 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 230000004048 modification Effects 0.000 description 3
- 238000012986 modification Methods 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 239000005862 Whey Substances 0.000 description 2
- 102000007544 Whey Proteins Human genes 0.000 description 2
- 108010046377 Whey Proteins Proteins 0.000 description 2
- 238000001994 activation Methods 0.000 description 2
- 235000020194 almond milk Nutrition 0.000 description 2
- 239000007961 artificial flavoring substance Substances 0.000 description 2
- 102000005936 beta-Galactosidase Human genes 0.000 description 2
- 230000001413 cellular effect Effects 0.000 description 2
- 235000020197 coconut milk Nutrition 0.000 description 2
- 235000020186 condensed milk Nutrition 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 229940085718 lactaid Drugs 0.000 description 2
- 235000020190 lactose-free milk Nutrition 0.000 description 2
- 235000008476 powdered milk Nutrition 0.000 description 2
- 235000013322 soy milk Nutrition 0.000 description 2
- 241000234282 Allium Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- 239000004267 EU approved acidity regulator Substances 0.000 description 1
- 239000001692 EU approved anti-caking agent Substances 0.000 description 1
- 201000010538 Lactose Intolerance Diseases 0.000 description 1
- KNAHARQHSZJURB-UHFFFAOYSA-N Propylthiouracile Chemical compound CCCC1=CC(=O)NC(=S)N1 KNAHARQHSZJURB-UHFFFAOYSA-N 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000002518 antifoaming agent Substances 0.000 description 1
- 235000019463 artificial additive Nutrition 0.000 description 1
- 230000000903 blocking effect Effects 0.000 description 1
- 239000004067 bulking agent Substances 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000015142 cultured sour cream Nutrition 0.000 description 1
- 230000001186 cumulative effect Effects 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 210000002409 epiglottis Anatomy 0.000 description 1
- 235000013861 fat-free Nutrition 0.000 description 1
- 239000000576 food coloring agent Substances 0.000 description 1
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- 239000013505 freshwater Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000000855 fungicidal effect Effects 0.000 description 1
- 239000000417 fungicide Substances 0.000 description 1
- 229940029982 garlic powder Drugs 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- -1 lecthin Chemical compound 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
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- XZPVPNZTYPUODG-UHFFFAOYSA-M sodium;chloride;dihydrate Chemical compound O.O.[Na+].[Cl-] XZPVPNZTYPUODG-UHFFFAOYSA-M 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C23/00—Other dairy products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
- A23C19/0917—Addition, to cheese or curd, of whey, whey components, substances recovered from separated whey, isolated or concentrated proteins from milk
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C2260/00—Particular aspects or types of dairy products
- A23C2260/05—Concentrated yoghurt products, e.g. labneh, yoghurt cheese, non-dried non-frozen solid or semi-solid yoghurt products other than spreads; Strained yoghurt; Removal of whey from yoghurt
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the present disclosure generally relates to edible sauces or dips. Specifically, the present disclosure relates to dips or sauces that can modify tastes present in edible foods.
- Some edible foods high in nutritious value such as, for example, raw vegetables, have an undesirable, bitter taste.
- Conventional dips and sauces may add flavor to this taste, but cannot modify it. Accordingly, there exists a need for a dip that can add flavor and at the same time modify, alter, or reduce the bitter taste present in bitter edible foods.
- edible dips which can provide flavor and modify, reduce, or block the bitter taste present in some edible foods.
- the present embodiments address this need by providing edible dips comprising a first lactose based composition, a second lactose based composition, at least one spice, and a cucumber extract based bitter-blocking agent that can block the bitter tastes present in certain edible foods.
- These embodiments can modify, reduce, or block the bitter taste present in some edible foods.
- a taste modifying composition may comprise a cucumber extract based bitter-blocking agent, a first lactose based composition, a second lactose based composition, and at least one spice.
- the first lactose based composition may be present from about 55 wt. % to about 90 wt. % of the liquid edible dip.
- the second lactose based composition may be present from about 10 wt. % to about 25 wt. % of the liquid edible dip.
- the at least one spice may be present from about 0.1 wt. % to about 5 wt. % of the liquid edible dip.
- the cucumber extract based bitter-blocking agent may be present from about 0.1 wt. % to 5 wt. % of the liquid edible dip.
- bitter taste is used to include all unpleasant tastes to a human tongue, and specifically includes sharp, acidic, tart, sour, biting, unsweetened, pungent, tangy, or zesty tastes. These bitter tastes are perceived by the TAS2R class of proteins. TAS2R proteins have short extracellular domains and bind to ligands that have been associated with the bitter tastes of some edible foods, e.g. raw vegetables.
- ligands that bind to TAS2R receptors include, but are not limited to, cycloheximides, 6-n-propyl-2-thiouracil, phenylthiocarbamides, and beta-glucopyranosides.
- TAS2R proteins are expressed on the circumvallate papillae, foliate papillae, fungiform papillae, filiform papillae, palate, and epiglottis taste buds. These cellular domains are located in the mouth and the TAS2R proteins—along with other TAS proteins—expressed in these cellular domains are responsible for perceived tastes. Specifically, TAS2R proteins are responsible for perceived bitter tastes.
- Liquid edible dips of the present disclosure block the binding of certain compounds present in some edible foods from binding to the TAS2R proteins. Specifically, by dipping such edible foods in the liquid edible dip, the bitter taste may be modified, reduced, or blocked due to the composition of the liquid edible dip.
- the liquid edible dips may comprise a first lactose based composition, a second lactose based composition, at least one spice, and a cucumber extract based bitter-blocking agent.
- the edible liquid dip includes the first lactose based composition.
- the first lactose based composition may be milk, yogurt, cream, condensed milk, ricotta, or cheese.
- the first lactose based composition includes a lactose composition that is fermented by bacteria.
- the lactose composition that is fermented may be yogurt or a strained, often referred to as Greek, yogurt.
- the first lactose based composition may be whole fat yogurt, 2% fat yogurt, 1% fat yogurt, skim yogurt, or zero-fat yogurt.
- the lactose content of the first lactose based composition may be within a range of about 1 gram to about 20 grams per ounce.
- the weight percentage of lactose in the first lactose based composition may be within a range of about 1 wt. % to about 20 wt. % of the first lactose based composition.
- the first lactose based composition may also include flavored yogurts including various vegetable flavors, fruit flavors, or combinations thereof.
- the liquid edible dip may comprise a lactase based composition instead of the first lactose based composition so that the liquid edible dip may be consumed by lactose-intolerant users.
- the first lactase based composition may include yogurt made from lactaid milk, soy milk, coconut milk, almond milk, rice milk, or similar lactose-free milks.
- the liquid edible dip comprises a first lactose based composition having a weight percentage within a range from about 55 wt. % to about 90 wt. % of the liquid edible dip.
- the first lactose based composition has a weight percentage within a range from about 55 wt. % to about 80 wt. %, from about 55 wt. % to about 70 wt. %, from about 50 wt. % to about 70 wt. %, from about 50 wt. % to about 65 wt. %, or from about 55 wt. % to about 65 wt. %.
- the edible liquid dip comprises a second lactose based composition.
- the second lactose based composition may include milk powder, milk, whey, condensed milk, cream, sour cream, or other milk substitutes known in the art.
- the percentage of lactose in the second lactose based composition may be within a range of about 20 wt. % to about 85 wt. % of the second lactose based composition.
- milk may be evaporated to dryness to produce the milk powder.
- a second lactase based composition may be used instead of the second lactose based composition.
- the second lactase based composition may be used when the milk powder is obtained from lactaid milk, soy milk, almond milk, coconut milk, or similar lactose-free milks.
- the second lactose based composition may include milk powder obtained from whole milk, nonfat or skim milk, dry milk, butter milk, dry whey products, dry dairy blends, or similar products known in the art.
- the second lactose based composition may be buttermilk buds.
- a combination of evaporated milk powder and buttermilk buds may be used.
- the liquid edible dip comprises second lactose based composition having a weight percentage within a range from about 10 wt. % to about 25 wt. % of the liquid edible dip.
- the liquid edible dip comprises the second lactose based composition having a weight percentage within a range from about 15 wt. % to about 25 wt. %, from about 16 wt. % to about 20 wt. %, or from about 17 wt. % to about 19 wt. % of the liquid edible dip.
- the liquid edible dip comprises at least one spice.
- the at least one spice may include clove, cinnamon, basil, thyme, rosemary, cardamom, cumin, bay leaf, fenugreek, paprika, garlic, ginger, nutmeg, parsley, dill, black pepper, white pepper, cayenne pepper, basil or combinations thereof.
- the one or more spices may be in the form of grating, extract, paste, flakes, or a combination thereof.
- the liquid edible dip includes the one or more spices cumulatively having a weight percentage within a range from about 0.1 wt. % to about 5 wt. % of the liquid edible dip.
- the cumulative weight percentage of the one or more spices is within a range from about 0.5 wt. % to about 3 wt. %, from about 0.6 wt. % to about 2 wt. %, from about 0.7 wt. % to about 1.1 wt. %, from about 0.8 wt. % to about 1.2 wt. %, or from about 0.9 wt. % to about 1.5 wt. % of the liquid edible dip.
- the cucumber extract based bitter-blocking agent is isolated from cucumbers of cucurbitaceae plant family. In embodiments, the cucumber extract based bitter-blocking agent is isolated from slicing cucumbers, pickling cucumbers, burpless cucumbers, or combinations thereof.
- the cucumber extract based bitter-blocking agent is isolated from cucumbers by immersing them in an ethanol and water mixture. The cucumbers, ethanol, and water are then finely blended with a high shear mixer. The resulting composition is filtered and then heated to above 120 degrees Fahrenheit (° F.). The resulting solution is a cucumber extract based bitter-blocking agent capable of blocking the binding of some ligands to TAS2R proteins.
- the liquid edible dip comprises a cucumber extract based bitter-blocking agent from about 0.1 wt. % to about 5 wt. % of the liquid edible dip.
- the weight percentage of the cucumber extract is within a range from about 0.2 wt. % to about 4.5 wt. %, from about 0.3 wt. % to about 4 wt. %, from about 0.4 wt. % to about 3.5 wt. %, from about 0.5 wt. % to about 3 wt. %, or from about 0.3 wt. % to about 0.5 wt. % of the liquid edible dip.
- the liquid edible dip may further comprise one or more flavoring agents.
- the one or more flavoring agents may include flavors such as natural flavors, artificial flavors, fruit flavor, plant flavor, herb flavor, tea flavor, root flavor, fruit skin flavor, vegetable oil flavor, vegetable fat flavor, vegetable skin flavor, vegetable flavor, and the like.
- natural flavors include various extract and/or juices of fruits, vegetables, herbs, and the like.
- artificial flavors include artificially synthesized fruit flavor, plant flavor, herb flavor, tea flavor, root flavor, fruit skin flavor, vegetable oil flavor, vegetable fat flavor, vegetable skin flavor, vegetable flavor, and the like.
- the one or more flavoring agents may also include one or more condiments such as chili oil, chili sauce, chutney, honey dill, ketchup, hot sauce, mustard, olive oil, mustard oil, soy sauce, vinegar, and the like.
- the liquid edible dip comprises one or more flavoring agents cumulatively having a weight percentage within a range from about 5 wt. % to about 15 wt. %.
- the one or more flavoring agents may have a weight percentage from about 6 wt. % to about 12 wt. %, from about 7 wt. % to about 11 wt. %, or from about 8 wt. % to about 10 wt. % of the liquid edible dip.
- the liquid edible dip may further comprise one or more food additives.
- the one or more food additives are added to enhance the taste and appearance of the liquid edible dip.
- known natural and artificial additives may be used.
- the one or more food additives include acidity regulators, anti-caking agents, antifoaming agents, bulking agents, food coloring agents, color retention agents, emulsifiers, stabilizers, thickeners, fungicide and the like known and presently used in the art.
- the liquid edible dip includes the one or more food additives cumulatively having a weight percentage within a range from about 0.1 wt. % to about 3 wt. %.
- the one or more flavoring agents may have a weight percentage from about 0.2 wt. % to about 1.8 wt. %, from about 0.4 wt. % to about 1.5 wt. %, or from about 0.8 wt. % to about 1 wt. % of the liquid edible dip.
- the liquid edible dip may further comprise one or more preservatives to increase the shelf life of the liquid edible dip.
- the one or more preservatives may be artificial preservatives, natural preservatives, or combinations thereof.
- the one or more artificial preservatives comprise ascorbic acid, hydroxybenzoate, sorbic acid, sodium sorbate, disodium EDTA, citric acid, tartaric acid, lecthin, acetic acid, or combinations thereof.
- the one or more natural preservatives may include olive oil, castor oil, rosemary extract, hops, salt, sugar, or combinations thereof.
- the liquid edible dip comprises one or more preservatives cumulatively having a weight percentage within a range from about 0.5 wt. % to about 2 wt. %.
- the one or more preservatives may cumulatively have a weight percentage from about 0.7 wt. % to about 1.8 wt. %, from about 0.9 wt. % to about 1.5 wt. %, or from about 1 wt. % to about 1.2 wt. % of the liquid edible dip.
- the liquid edible dip may further comprise water to maintain the consistency of the dip.
- the liquid edible dip may comprise distilled water.
- the liquid edible dip may comprise spring water, natural water, tap water, brine water, fresh water, distilled water, or combinations thereof.
- water in the liquid edible dip may have a weight percentage from about 1 wt. % to about 20 wt. % of the liquid edible dip.
- water in the liquid edible dip may have a weight percentage within a range from about 2 wt. % to about 15 wt. %, from about 3 wt. % to about 10 wt. %, from about 4 wt. % to about 8 wt. %, or from about 4.5 wt. % to about 6 wt. %.
- a high temperature, short time activation process may be applied to the liquid edible dip.
- the liquid edible dip may be subjected to temperatures above 160° F. for durations of less than five minutes. Without being limited by theory, it is believed that in addition to pasteurization, this high temperature, short time activation process enhances the ability of the cucumber extract based bitter-blocking agent to inhibit ligand binding to TAS2R proteins.
- a cucumber extract based bitter-blocking agent was isolated using cucumbers from the cucurbitaceae family. Approximately one hundred pounds of cucurbitaceae cucumber rinds and pulp were immersed in 3785 liters of an ethanol and water solution. The ethanol and water solution comprised about 51 wt. % ethanol and about 49 wt. % water. The cucumbers, ethanol, and water were blended in a high shear mixer for 15 minutes and left to rest for 10 hours. The resulting mixture was then filtered and subsequently heated to 155° F. for 120 seconds. This process yielded about one pound of cucumber extract based bitter-blocking agent.
- a strained yogurt as a first lactose based composition, was combined with a mixture of evaporated milk powder and buttermilk buds as a second lactose based composition.
- Garlic powder, onion powder, dill, parsley flakes, black pepper, white pepper, and cayenne pepper were added to the first and second lactose based compositions.
- olive oil and soy sauce, acetic acid, salt, and distilled water were added to the mixture.
- a cucumber extract based bitter-blocking agent as described supra was added to the mixture.
- the mixture was then blended in a high shear mixture for 16 minutes.
- the resulting liquid edible dip was heated to a temperature of 172° F. for 45 seconds.
- Table 1 A summary of the composition of ingredients of the liquid edible dip is detailed in Table 1.
Abstract
A liquid edible dip that includes a first lactose based composition, a second lactose based composition, at least one spice, and a cucumber extract based bitter-blocking agent that can block the bitter tastes present in certain edible foods. The cucumber extract based bitter-blocking agent can modify, reduce, or block the bitter taste present in some edible foods. The first lactose based composition may be a strained yogurt and the second lactose based composition may be an evaporated milk powder.
Description
- This application claims priority to U.S. Provisional Patent Application Ser. No. 62/402,517 filed Sep. 30, 2016, which is incorporated by reference in its entirety.
- The present disclosure generally relates to edible sauces or dips. Specifically, the present disclosure relates to dips or sauces that can modify tastes present in edible foods.
- Current dips and sauces present in the market contain numerous ingredients to add or enhance flavor of edible foods that are consumed with the dips or sauces. These conventional dips and sauces are made only to add flavor to the edible foods they are eaten with. However, the currently available dips or sauces are unable to modify the taste of the edible foods.
- Some edible foods high in nutritious value, such as, for example, raw vegetables, have an undesirable, bitter taste. Conventional dips and sauces may add flavor to this taste, but cannot modify it. Accordingly, there exists a need for a dip that can add flavor and at the same time modify, alter, or reduce the bitter taste present in bitter edible foods.
- There is a need for edible dips which can provide flavor and modify, reduce, or block the bitter taste present in some edible foods. The present embodiments address this need by providing edible dips comprising a first lactose based composition, a second lactose based composition, at least one spice, and a cucumber extract based bitter-blocking agent that can block the bitter tastes present in certain edible foods. These embodiments can modify, reduce, or block the bitter taste present in some edible foods.
- In one embodiment, a taste modifying composition may comprise a cucumber extract based bitter-blocking agent, a first lactose based composition, a second lactose based composition, and at least one spice. The first lactose based composition may be present from about 55 wt. % to about 90 wt. % of the liquid edible dip. The second lactose based composition may be present from about 10 wt. % to about 25 wt. % of the liquid edible dip. The at least one spice may be present from about 0.1 wt. % to about 5 wt. % of the liquid edible dip. The cucumber extract based bitter-blocking agent may be present from about 0.1 wt. % to 5 wt. % of the liquid edible dip.
- Additional features and advantages of the described embodiments will be set forth in the detailed description which follows, and in part will be readily apparent to those skilled in the art from that description or recognized by practicing the described embodiments, including the detailed description which follows as well as the claims.
- Typically, the human tongue experiences bitter taste in response to eating uncooked or unprocessed edible foods such as raw vegetables. As used herein, “bitter taste” is used to include all unpleasant tastes to a human tongue, and specifically includes sharp, acidic, tart, sour, biting, unsweetened, pungent, tangy, or zesty tastes. These bitter tastes are perceived by the TAS2R class of proteins. TAS2R proteins have short extracellular domains and bind to ligands that have been associated with the bitter tastes of some edible foods, e.g. raw vegetables. Examples of ligands that bind to TAS2R receptors include, but are not limited to, cycloheximides, 6-n-propyl-2-thiouracil, phenylthiocarbamides, and beta-glucopyranosides.
- TAS2R proteins are expressed on the circumvallate papillae, foliate papillae, fungiform papillae, filiform papillae, palate, and epiglottis taste buds. These cellular domains are located in the mouth and the TAS2R proteins—along with other TAS proteins—expressed in these cellular domains are responsible for perceived tastes. Specifically, TAS2R proteins are responsible for perceived bitter tastes.
- Compounds present in some edible foods, e.g. raw vegetables, bind to the TAS2R proteins. The binding of these compounds to the TAS2R proteins corresponds to a perceived bitter taste. Liquid edible dips of the present disclosure block the binding of certain compounds present in some edible foods from binding to the TAS2R proteins. Specifically, by dipping such edible foods in the liquid edible dip, the bitter taste may be modified, reduced, or blocked due to the composition of the liquid edible dip.
- Reference will now be made in detail to various embodiments of liquid edible dips described herein. The liquid edible dips may comprise a first lactose based composition, a second lactose based composition, at least one spice, and a cucumber extract based bitter-blocking agent.
- The edible liquid dip includes the first lactose based composition. In embodiments, the first lactose based composition may be milk, yogurt, cream, condensed milk, ricotta, or cheese. In some embodiments, the first lactose based composition includes a lactose composition that is fermented by bacteria. In embodiments, the lactose composition that is fermented may be yogurt or a strained, often referred to as Greek, yogurt. In other embodiments, the first lactose based composition may be whole fat yogurt, 2% fat yogurt, 1% fat yogurt, skim yogurt, or zero-fat yogurt. In embodiments, the lactose content of the first lactose based composition may be within a range of about 1 gram to about 20 grams per ounce. In embodiments, the weight percentage of lactose in the first lactose based composition may be within a range of about 1 wt. % to about 20 wt. % of the first lactose based composition.
- In other embodiments, the first lactose based composition may also include flavored yogurts including various vegetable flavors, fruit flavors, or combinations thereof. In some embodiments, the liquid edible dip may comprise a lactase based composition instead of the first lactose based composition so that the liquid edible dip may be consumed by lactose-intolerant users. In these embodiments, the first lactase based composition may include yogurt made from lactaid milk, soy milk, coconut milk, almond milk, rice milk, or similar lactose-free milks.
- In embodiments, the liquid edible dip comprises a first lactose based composition having a weight percentage within a range from about 55 wt. % to about 90 wt. % of the liquid edible dip. In some embodiments, the first lactose based composition has a weight percentage within a range from about 55 wt. % to about 80 wt. %, from about 55 wt. % to about 70 wt. %, from about 50 wt. % to about 70 wt. %, from about 50 wt. % to about 65 wt. %, or from about 55 wt. % to about 65 wt. %.
- The edible liquid dip comprises a second lactose based composition. In embodiments, the second lactose based composition may include milk powder, milk, whey, condensed milk, cream, sour cream, or other milk substitutes known in the art. In embodiments, the percentage of lactose in the second lactose based composition may be within a range of about 20 wt. % to about 85 wt. % of the second lactose based composition. In embodiments where the second lactose based composition is milk powder, milk may be evaporated to dryness to produce the milk powder.
- In some embodiments, a second lactase based composition may be used instead of the second lactose based composition. The second lactase based composition may be used when the milk powder is obtained from lactaid milk, soy milk, almond milk, coconut milk, or similar lactose-free milks.
- The second lactose based composition may include milk powder obtained from whole milk, nonfat or skim milk, dry milk, butter milk, dry whey products, dry dairy blends, or similar products known in the art. In some embodiments, the second lactose based composition may be buttermilk buds. In other embodiments, a combination of evaporated milk powder and buttermilk buds may be used. In embodiments, the liquid edible dip comprises second lactose based composition having a weight percentage within a range from about 10 wt. % to about 25 wt. % of the liquid edible dip. In some embodiments, the liquid edible dip comprises the second lactose based composition having a weight percentage within a range from about 15 wt. % to about 25 wt. %, from about 16 wt. % to about 20 wt. %, or from about 17 wt. % to about 19 wt. % of the liquid edible dip.
- The liquid edible dip comprises at least one spice. In embodiments, the at least one spice may include clove, cinnamon, basil, thyme, rosemary, cardamom, cumin, bay leaf, fenugreek, paprika, garlic, ginger, nutmeg, parsley, dill, black pepper, white pepper, cayenne pepper, basil or combinations thereof. In embodiments, the one or more spices may be in the form of grating, extract, paste, flakes, or a combination thereof. In embodiments, the liquid edible dip includes the one or more spices cumulatively having a weight percentage within a range from about 0.1 wt. % to about 5 wt. % of the liquid edible dip. Further, in some embodiments, the cumulative weight percentage of the one or more spices is within a range from about 0.5 wt. % to about 3 wt. %, from about 0.6 wt. % to about 2 wt. %, from about 0.7 wt. % to about 1.1 wt. %, from about 0.8 wt. % to about 1.2 wt. %, or from about 0.9 wt. % to about 1.5 wt. % of the liquid edible dip.
- In one or more embodiments, the cucumber extract based bitter-blocking agent is isolated from cucumbers of cucurbitaceae plant family. In embodiments, the cucumber extract based bitter-blocking agent is isolated from slicing cucumbers, pickling cucumbers, burpless cucumbers, or combinations thereof.
- The cucumber extract based bitter-blocking agent is isolated from cucumbers by immersing them in an ethanol and water mixture. The cucumbers, ethanol, and water are then finely blended with a high shear mixer. The resulting composition is filtered and then heated to above 120 degrees Fahrenheit (° F.). The resulting solution is a cucumber extract based bitter-blocking agent capable of blocking the binding of some ligands to TAS2R proteins.
- In embodiments, the liquid edible dip comprises a cucumber extract based bitter-blocking agent from about 0.1 wt. % to about 5 wt. % of the liquid edible dip. In other embodiments, the weight percentage of the cucumber extract is within a range from about 0.2 wt. % to about 4.5 wt. %, from about 0.3 wt. % to about 4 wt. %, from about 0.4 wt. % to about 3.5 wt. %, from about 0.5 wt. % to about 3 wt. %, or from about 0.3 wt. % to about 0.5 wt. % of the liquid edible dip.
- The liquid edible dip may further comprise one or more flavoring agents. The one or more flavoring agents may include flavors such as natural flavors, artificial flavors, fruit flavor, plant flavor, herb flavor, tea flavor, root flavor, fruit skin flavor, vegetable oil flavor, vegetable fat flavor, vegetable skin flavor, vegetable flavor, and the like. Specifically, natural flavors include various extract and/or juices of fruits, vegetables, herbs, and the like. Further, artificial flavors include artificially synthesized fruit flavor, plant flavor, herb flavor, tea flavor, root flavor, fruit skin flavor, vegetable oil flavor, vegetable fat flavor, vegetable skin flavor, vegetable flavor, and the like. In one or more embodiments, the one or more flavoring agents may also include one or more condiments such as chili oil, chili sauce, chutney, honey dill, ketchup, hot sauce, mustard, olive oil, mustard oil, soy sauce, vinegar, and the like. In embodiments, the liquid edible dip comprises one or more flavoring agents cumulatively having a weight percentage within a range from about 5 wt. % to about 15 wt. %. In some embodiments, the one or more flavoring agents may have a weight percentage from about 6 wt. % to about 12 wt. %, from about 7 wt. % to about 11 wt. %, or from about 8 wt. % to about 10 wt. % of the liquid edible dip.
- The liquid edible dip may further comprise one or more food additives. In embodiments, the one or more food additives are added to enhance the taste and appearance of the liquid edible dip. In some embodiments, known natural and artificial additives may be used. The one or more food additives include acidity regulators, anti-caking agents, antifoaming agents, bulking agents, food coloring agents, color retention agents, emulsifiers, stabilizers, thickeners, fungicide and the like known and presently used in the art. In embodiments, the liquid edible dip includes the one or more food additives cumulatively having a weight percentage within a range from about 0.1 wt. % to about 3 wt. %. In some embodiments, the one or more flavoring agents may have a weight percentage from about 0.2 wt. % to about 1.8 wt. %, from about 0.4 wt. % to about 1.5 wt. %, or from about 0.8 wt. % to about 1 wt. % of the liquid edible dip.
- The liquid edible dip may further comprise one or more preservatives to increase the shelf life of the liquid edible dip. In embodiments, the one or more preservatives may be artificial preservatives, natural preservatives, or combinations thereof. In some embodiments, the one or more artificial preservatives comprise ascorbic acid, hydroxybenzoate, sorbic acid, sodium sorbate, disodium EDTA, citric acid, tartaric acid, lecthin, acetic acid, or combinations thereof. By way of non-limiting examples, the one or more natural preservatives may include olive oil, castor oil, rosemary extract, hops, salt, sugar, or combinations thereof. In embodiments, the liquid edible dip comprises one or more preservatives cumulatively having a weight percentage within a range from about 0.5 wt. % to about 2 wt. %. In some embodiments, the one or more preservatives may cumulatively have a weight percentage from about 0.7 wt. % to about 1.8 wt. %, from about 0.9 wt. % to about 1.5 wt. %, or from about 1 wt. % to about 1.2 wt. % of the liquid edible dip.
- In embodiments, the liquid edible dip may further comprise water to maintain the consistency of the dip. In some embodiments, the liquid edible dip may comprise distilled water. In other embodiments, the liquid edible dip may comprise spring water, natural water, tap water, brine water, fresh water, distilled water, or combinations thereof. In embodiments, water in the liquid edible dip may have a weight percentage from about 1 wt. % to about 20 wt. % of the liquid edible dip. In other embodiments, water in the liquid edible dip may have a weight percentage within a range from about 2 wt. % to about 15 wt. %, from about 3 wt. % to about 10 wt. %, from about 4 wt. % to about 8 wt. %, or from about 4.5 wt. % to about 6 wt. %.
- In one or more embodiments, a high temperature, short time activation process may be applied to the liquid edible dip. The liquid edible dip may be subjected to temperatures above 160° F. for durations of less than five minutes. Without being limited by theory, it is believed that in addition to pasteurization, this high temperature, short time activation process enhances the ability of the cucumber extract based bitter-blocking agent to inhibit ligand binding to TAS2R proteins.
- The following examples illustrate one or more additional features of the present disclosure described supra. It should be understood that these examples are not intended to limit the scope of the disclosure or the appended claims in any manner.
- A cucumber extract based bitter-blocking agent was isolated using cucumbers from the cucurbitaceae family. Approximately one hundred pounds of cucurbitaceae cucumber rinds and pulp were immersed in 3785 liters of an ethanol and water solution. The ethanol and water solution comprised about 51 wt. % ethanol and about 49 wt. % water. The cucumbers, ethanol, and water were blended in a high shear mixer for 15 minutes and left to rest for 10 hours. The resulting mixture was then filtered and subsequently heated to 155° F. for 120 seconds. This process yielded about one pound of cucumber extract based bitter-blocking agent.
- A strained yogurt, as a first lactose based composition, was combined with a mixture of evaporated milk powder and buttermilk buds as a second lactose based composition. Garlic powder, onion powder, dill, parsley flakes, black pepper, white pepper, and cayenne pepper were added to the first and second lactose based compositions. Subsequently, olive oil and soy sauce, acetic acid, salt, and distilled water were added to the mixture. Finally, a cucumber extract based bitter-blocking agent, as described supra was added to the mixture. The mixture was then blended in a high shear mixture for 16 minutes. The resulting liquid edible dip was heated to a temperature of 172° F. for 45 seconds. A summary of the composition of ingredients of the liquid edible dip is detailed in Table 1.
-
TABLE 1 Weight Percentage Ingredient of Liquid Edible Dip first lactose based composition 60 second lactose based composition 18 one or more spices 1.0 cucumber extract based bitter-blocking agent 0.5 one or more flavoring agents 10 one or more preservatives 1.5 distilled water 4.0 one or more food additives 2.5 - Having described the subject matter of the present disclosure in detail and by reference to specific embodiments, it is noted that the various details described in this disclosure should not be taken to imply that these details relate to elements that are essential components of the various embodiments described in this disclosure. Rather, the claims appended infra should be taken as the sole representation of the breadth of the present disclosure and the corresponding scope of the various embodiments described in this disclosure. Further, it should be apparent to those skilled in the art that various modifications and variations can be made to the described embodiments without departing from the spirit and scope of the claimed subject matter. Thus, it is intended that the specification cover the modifications and variations of the various described embodiments provided such modification and variations come within the scope of the appended claims and their equivalents.
Claims (21)
1. A liquid edible dip comprising:
a first lactose based composition;
a second lactose based composition;
at least one spice; and
a cucumber extract based bitter-blocking agent.
2. The liquid edible dip of claim 1 , wherein the cucumber extract is isolated from cucumbers comprising slicing cucumbers, pickling cucumbers, burpless cucumbers, or combinations thereof.
3. The liquid edible dip of claim 1 , wherein the cucumber extract is isolated from fruits of cucurbitaceae plant family.
4. The liquid edible dip of claim 1 , wherein either the first lactose based composition or the second lactose based composition is a yogurt.
5. The liquid edible dip of claim 4 , wherein the yogurt is a strained yogurt.
6. The liquid edible dip of claim 1 , wherein either the first lactose based composition or the second lactose based composition is a milk powder.
7. The liquid edible dip of claim 1 , wherein the at least one spice comprises clove, cinnamon, basil, thyme, rosemary, cardamom, pepper, cumin, bay leaf, fenugreek, garlic, ginger, nutmeg, dill, parsley, black pepper, white pepper, cayenne pepper, paprika, basil, or combinations thereof.
8. The liquid edible dip of claim 1 , comprising from about 0.1 wt. % to about 5 wt. % of the cucumber extract based bitter-blocking agent.
9. The liquid edible dip of claim 1 , comprising from about 55 wt. % to about 90 wt. % of the first lactose based composition.
10. The liquid edible dip of claim 1 , comprising from about 10 wt. % to about 25 wt. % of the second lactose based composition.
11. The liquid edible dip of claim 1 , further comprising from about 1 wt. % to about 20 wt. % water.
12. The liquid edible dip of claim 1 , further comprising at least one flavoring agent, wherein the at least one flavoring agent comprises natural flavor, artificial flavor, fruit flavor, plant flavor, herb flavor, tea flavor, root flavor, flower flavor, flower bud flavor, pollen flavor, leaf flavor, stem flavor, stem shoot flavor, bulb flavor, seed flavor, nut flavor, bean flavor, cereal grain flavor, fruit skin flavor, vegetable oil flavor, vegetable fat flavor, vegetable skin flavor, vegetable flavor, or combinations thereof.
12. The liquid edible dip of claim 1 , further comprising at least one condiment, wherein the at least one condiment comprises chili oil, chili sauce, chutney, honey dill, ketchup, hot sauce, mustard, olive oil, mustard oil, soy sauce, vinegar, or combinations thereof.
13. The liquid edible dip of claim 1 , further comprising at least one artificial preservative, wherein the at least one artificial preservative comprises ascorbic acid, hydroxybenzoate, sorbic acid, sodium sorbate, disodium EDTA, citric acid, tartaric acid, acetic acid, lecithin, or combinations thereof.
14. The liquid edible dip of claim 1 , further comprising at least one natural preservative, wherein the at least one natural preservative comprises olive oil, castor oil, rosemary extract, hops, salt, sugar, vinegar, or combinations thereof.
15. A liquid edible dip comprising:
from about 55 wt. % to about 90 wt. % of a first lactose based composition;
from about 10 wt. % to about 25 wt. % of a second lactose based composition;
from about 0.1 wt. % to about 5 wt. % of at least one spice; and
from about 0.1 wt. % to about 5 wt. % of a cucumber extract based bitter-blocking agent.
16. The liquid edible dip of claim 15 , wherein the cucumber extract is isolated from cucumbers comprising slicing cucumbers, pickling cucumbers, burpless cucumbers, or combinations thereof.
17. The liquid edible dip of claim 15 , wherein the cucumber extract is isolated from fruits of cucurbitaceae plant family.
18. The liquid edible dip of claim 15 , wherein either the first lactose based composition or the second lactose based composition is a yogurt.
19. The liquid edible dip of claim 18 , wherein the yogurt is a strained yogurt.
20. The liquid edible dip of claim 15 , wherein either the first lactose based composition or the second lactose based composition is a milk powder.
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US7763294B2 (en) | 2003-02-19 | 2010-07-27 | Franklin Foods, Inc. | Yogurt-cheese compositions |
US20060210677A1 (en) * | 2005-03-16 | 2006-09-21 | Kraft Foods Holdings, Inc. | Food products having handheld holders, food holders, and methods of serving foods |
US20060257525A1 (en) * | 2005-04-20 | 2006-11-16 | Michael C. Hearn | Product and method for caffeinated alcoholic beverages |
US20080032011A1 (en) | 2005-07-01 | 2008-02-07 | Sensient Colors Inc. | Flavored and Edible Colored Fluids for Printing on Edible Substrates and Precision Deposition Thereof |
US7834251B2 (en) * | 2007-02-28 | 2010-11-16 | Enza Zaden Beheer, B.V. | Cucumber hybrid Excelsior |
US8241696B2 (en) * | 2007-04-20 | 2012-08-14 | The Quaker Oats Company | Hydrolyzed, spray dried, agglomerated grain powder and drinkable food products |
US10334870B2 (en) * | 2010-10-07 | 2019-07-02 | Tropicana Products, Inc. | Processing of whole fruits and vegetables, processing of side-stream ingredients of fruits and vegetables, and use of the processed fruits and vegetables in beverage and food products |
US20120135109A1 (en) * | 2010-11-30 | 2012-05-31 | Tropicana Products, Inc. | Fiber obtained from fruit or vegetable byproducts |
EP3053444B1 (en) | 2015-02-06 | 2018-04-11 | Tine SA | Method for preparing concentrated fermented milk products and fresh cheeses |
CN104855900A (en) | 2015-05-14 | 2015-08-26 | 蚌埠市楠慧川味食品厂 | Pickled cucumber with fruit and yoghourt flavor |
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2022
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Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2020068386A1 (en) | 2018-09-24 | 2020-04-02 | Tastes Natural, Llc | Process for isolating taste-modifiers |
US20210177025A1 (en) * | 2018-09-24 | 2021-06-17 | Tastes Natural, Llc | Process for isolating taste-modifiers |
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US20190045806A1 (en) | 2019-02-14 |
US11490632B2 (en) | 2022-11-08 |
US20230043373A1 (en) | 2023-02-09 |
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