Flavoring Agents: Substances added to foods and medicine to improve the quality of taste.Spices: The dried seeds, bark, root, stems, buds, leaves, or fruit of aromatic plants used to season food.Eugenol: A cinnamate derivative of the shikamate pathway found in CLOVE OIL and other PLANTS.Diacetyl: Carrier of aroma of butter, vinegar, coffee, and other foods.Mentha: Mentha is a genus of the mint family (LAMIACEAE). It is known for species having characteristic flavor and aroma.Pentanones: 5-carbon straight-chain or branched-chain ketones.Cinnamomum zeylanicum: The tree which is known for its bark which is sold as cinnamon. The oil contains about 65-80% cinnamaldehyde and 10% EUGENOL and many TERPENES.Monoterpenes: Compounds with a core of 10 carbons generally formed via the mevalonate pathway from the combination of 3,3-dimethylallyl pyrophosphate and isopentenyl pyrophosphate. They are cyclized and oxidized in a variety of ways. Due to the low molecular weight many of them exist in the form of essential oils (OILS, VOLATILE).Food-Processing Industry: The productive enterprises concerned with food processing.Food Additives: Substances which are of little or no nutritive value, but are used in the processing or storage of foods or animal feed, especially in the developed countries; includes ANTIOXIDANTS; FOOD PRESERVATIVES; FOOD COLORING AGENTS; FLAVORING AGENTS; ANTI-INFECTIVE AGENTS (both plain and LOCAL); VEHICLES; EXCIPIENTS and other similarly used substances. Many of the same substances are PHARMACEUTIC AIDS when added to pharmaceuticals rather than to foods.Eugenia: A genus in the family Myrtaceae sometimes known as "stoppers" in FOLK MEDICINE. Many species of the genus SYZYGIUM have synonymous names that begin with the Eugenia genus name.

*  Mouthwash - Wikipedia

Flavoring agents and Xylitol[edit]. Flavoring agents include sweeteners such as sorbitol, sucralose, sodium saccharin, and ... Sodium lauryl sulfate (foaming agent)[edit]. Sodium lauryl sulfate (SLS) is user as a foaming agent in many oral hygiene ... coating agent. Tetracycline (antibiotic)[edit]. Tetracycline is an antibiotic which may sometimes be used as a mouthwash in ... Gunsolley, JC (2006). "A meta-analysis of six-month studies of antiplaque and antigingivitis agents". Journal of the American ...

*  J-Pop - Next Story (Acid Flavor)

personal agent. Please send me an E-Mail when .... Acid Flavor releases a new title / album. ...

*  Starch Preservative Price | Made-in-China.com

Citric Acid Monohydrate, P/USP/E330/FCC, Sour Flavour Agent, Flavoring Agent FOB Price: $630 - $780 / Ton Min. Order: 5 Pieces ... Antiseptic (4) Bacteriostatic Agent (1) Resource Natural Preservatives (2) Organic Chemical Preservatives (3) ... Food Quality Improving Agents Trehalose FOB Price: US $100 / Piece Min. Order: 1 Piece ... Preservative Agent Price Industrial Preservative Price Metal Preservative Price Pharmaceutical Preservative Price Wood ...

*  China Water Solution Chitosan, Water Solution Chitosan Manufacturers, Suppliers | Made-in-China.com

Hi-Q Food Flavor Enhancer Ethyl Maltol FCCIV CAS 4940-11-8 FOB Price: $18 - $55 / Kg Min. Order: 1 Kg ... Acid-Base Property: Neutral Surface Disposal Agent. *Environmental Protection: Yes. *Color: White ...

*  China Vegetable Flavor, Vegetable Flavor Manufacturers, Suppliers | Made-in-China.com

Select 2017 high quality Vegetable Flavor products in best price from certified Chinese Garlic manufacturers, Sunflower Seeds ... Different Flavor Cigarette Flavor Mint Flavor Vegetable Chicken Flavor Vegetable Flavor Factory Wholesale Vegetable Flavor More ... Candy Flavor Garlic Flavor Chicken Flavor Bakery Flavor Shrimp Flavor ... Different Flavor Suppliers Cigarette Flavor Suppliers Mint Flavor Suppliers Vegetable Chicken Flavor Suppliers ...

*  CFR - Code of Federal Regulations Title 21

Subpart F--Flavoring Agents and Related Substances Sec. 172.515 Synthetic flavoring substances and adjuvants. ... Synthetic flavoring substances and adjuvants may be safely used in food in accordance with the following conditions. ... b) They consist of one or more of the following, used alone or in combination with flavoring substances and adjuvants generally ... d) BHA (butylated hydroxyanisole) may be used as an antioxidant in flavoring substances whereby the additive does not exceed ...

*  Patent US4795655 - Simulated egg treats for pets - Google Patents

3 to 5 percent flavoring, mineral and vitamin premix; 1 to 2 percent coloring agents and preservatives; 12 to 18 percent sugar ... poultry or fish flavorings, cheese and vegetbble flavorings, among others. Various fruit or confectionary flavors can be used ... The various flavorings can be either liquid or dry type flavorings including powdered milk, salt, citric acid, calcium ... fish shapes/flavors, poultry leg shapes/flavors, ham, steak, chops and the like, as well as fruit-shaped base portions with ...


No safety concern at current levels of intake when used as a flavouring agent. ...

*  caramels manufacturers, China caramels suppliers - Global Sources

China (mainland) caramels Agent 8 Caramel Cream Puff Flavor E Liquid use *US$ 10 - 65 / Milliliter ...


No safety concern at current levels of intake when used as a flavouring agent. ...

*  Food Flavor Enhancer Market Growth Analysis by Manufacturers, Regions, Type and Application, Forecast Analysis to 2021 |...

Before It's News). Food Flavor Enhancer Market analysis is provided for global market including development trends by regions, competitive analysis of the Food Flavor Enhancer market.. Food Flavor Enhancer market analysis report speaks about the manufacturing process. The process is analysed thoroughly with respect four points Manufacturers, regional analysis, Segment by Type and Segment by Applications and the actual process of whole Food Flavor Enhancer market.. Get Sample PDF of Food Flavor Enhancer Market Report @ http://www.360marketupdates.com/enquiry/request-sample/10353869 Food Flavor Enhancers are used in foods to enhance the existing flavour in the food. The common food flavor enhancers include Monosodium Glutamate (MSG), L-alanine, Hydrolyzed Vegetable Proteins (HVP) and Yeast Extract.. Market Segment by Manufacturers, this report covers. · Fufeng. · Meihua. · Ajinomoto Group. · Eppen. · Lianhua. · Shandong Qilu Bio-Technology Group. · Angel Yeast. · Biospringer. · ...

*  Diacetyl: Not your grandma's butter -- Butter flavoring may trigger Alzheimer's disease

Um, Chardonnays? CHARDONNAYS?!! They're messing with the wine! Ok, who am I kidding? I rarely drink Chards and I surely don't drink ones with fake butter flavoring. But, for those of you buying your cheap wine at Wal-Mart, take note: that Two Buck Chuck is killing you. Seriously, stop eating chemicals if you can, drink Pinot Noir, and unplug your microwave oven. Just sit back and sip while the world melts. And don't worry about being depressed by all this. Chances are something else will give you Alzheimer's, so you will have forgotten about all this by then. Cheers! ...

*  Flavouring Group Evaluation 51, Revision 2 (FGE.51Rev2): Consideration of alicyclic ketones and secondary alcohols and related...

The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF Panel) of the European Food Safety Authority was requested to consider evaluations of flavouring substances assessed since 2000 by the Joint FAO/WHO Expert Committee on Food Additives (JECFA), and to decide whether further evaluation is necessary, as laid down in Commission Regulation (EC) No 1565/2000. The substances were evaluated through a stepwise approach that integrates information on structure-activity relationships, intake from current uses, toxicological threshold of concern, and available data on metabolism and toxicity. The present consideration concerns a group of 24 alicyclic ketones and secondary alcohols and related esters evaluated by JECFA (59th meeting in 2002 and 63rd meeting in 2004). This revision is made due to inclusion of four additional substances cleared for genotoxicity concern compared to the previous version [FL-no: 07.033, 07.094, 07.112 and 07.140]. The Panel concluded for 23 ...

*  Scientific Opinion on Flavouring Group Evaluation 49, Revision 1 (FGE.49Rev1): xanthine alkaloids from the priority list

EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF) , Silano , V , Bolognesi , C , Castle , L , Cravedi , J-P , Engel , K-H , Fowler , P , Franz , R , Grob , K , Gürtler , R , Husøy , T , Kärenlampi , S , Milana , M R , Penninks , A , Tavares Poças , M D F , Smith , A , Tlustos , C , Wölfle , D , Zorn , H , Zugravu , C-A , Beckman Sundh , U , Brimer , L , Mosesso , P , Mulder , G , Anastassiadou , M , Arcella , D , Carfí , M , Valtueña Martinez , S & Mennes , W 2017 , ' Scientific Opinion on Flavouring Group Evaluation 49, Revision 1 (FGE.49Rev1): xanthine alkaloids from the priority list ' , pp. e04729 , EFSA Journal , 15 4 European Food Safety Authority (EFSA) , 25 April . DOI: 10.2903/j.efsa. ...

*  Oil, industrial, soy (partially hydrogenated), principal uses popcorn and flavoring vegetables Nutrition

... - BellaOnline Nutrition Database - BellaOnline is committed to helping our visitors become healthy and happy. Our BellaOnline Nutrition Database will help you choose the healthiest foods for your chosen lifestyle.

*  Is there a relationship between dietary MSG obesity in animals or humans? | SpringerLink

The sodium salt of glutamate (monosodium glutamate; MSG) imparts a savory/meaty taste to foods, and has been used as a flavoring agent for millennia. Past research on MSG/glutamate has evaluated its physiologic, metabolic and behavioral actions, and its safety. Ingested MSG has been found to be safe, and to produce no remarkable effects, except on taste. However, some recent epidemiologic and animal studies have associated MSG use with obesity and aberrations in fat metabolism. Reported effects are usually attributed to direct actions of ingested MSG in brain. As these observations conflict with past MSG research findings, a symposium was convened at the 13th International Congress on Amino Acids, Peptides and Proteins to discuss them. The principal conclusions were: (1) the proposed link between MSG intake and weight gain is likely explained by co-varying environmental factors (e.g., diet, physical activity) linked to the "nutrition transition" in developing Asian countries. (2) Controlled ...

*  grit's day

Madeira Sponge [Sugar, Fortified Wheat Flour, Wheat Flour, Calcium Carbonate, Iron, Niacin (B3), Thiamin (B1)], Pasteurised Whole Egg, Rapeseed Oil, Water, Humectant (Glycerol), Dried Skimmed Milk, Raising Agents (Diphosphates, Sodium Carbonates), Maize Starch, Emulsifier (Sodium Stearoyl-2-Lactylate), Dried Glucose Syrup, Preservative (Potassium Sorbate), Flavouring, Acidity Regulator (Citric Acid)] , Vanilla Flavour Frosting (29%) [Sugar, Butter (from Milk), Palm Oil, Palm Kernel Oil, Water, Rapeseed Oil, Dried Glucose Syrup, Palm Stearin, Humectant (Glycerol), Flavouring, Preservative (Potassium Sorbate), Emulsifier (Mono- and Diglycerides of Fatty Acids), Colour (Carotenes)] , White Chocolate Dome (11%) [Sugar, Cocoa Butter, Dried Whole Milk, Dried Skimmed Milk, Emulsifier (Soya Lecithins), Flavouring] , Multi Coloured Sugar Spheres (5.6%) [Sugar, Wheat Starch, Palm Oil, Coconut Oil, Water, Glucose Syrup, Colours (Curcumin, Beetroot Red, Anthocyanins), Glazing Agent (Beeswax), Emulsifier ...

*  Searching for Balance: Combined dopamine and serotonin precursor protocol remits addictive craving & immune disorders

The PURSOR protocol employs a serendipitous finding. Both of these precursors in suspension with flavoring agents are at the onset initially pleasant. Continued administration and each suspension becomes bland to taste and then unpleasant. The loss of pleasant taste appears to correlate with repair of the inherent CNS deficiency. Incidentally, you can also produce this phenomenon at home by mixing a 0.5 tablespoon or so of MSG. (sold as Accent in the USA) with a third of a packet of an artificial sweetener. Dip a wetted finger in the powder and it is sweet. Continue to do so and it becomes salty and not pleasant. Why this happens I do not know ...

*  Evaluation of the cytotoxic effect and antibacterial, antifungal, and antiviral activities of Hypericum triquetrifolium Turra...

Essential oils are aromatic extracts which have been used since ancient times as flavouring agents and constituents of several commercial products. The chemical composition of essential oils is often variable among different plants and even between different plant parts. In addition, the composition may also differ according to the site of collection (geographical provenance), as their components play a major role in the plant adaptation to the ecology and the environment, including biotic and abiotic factors [1, 2]. Currently, the use of essential oils is more common today than ever before due to their increasing demand for food, cosmetics and pharmaceutical industries. In addition, the interest in essential oils has increased as potential alternatives for therapeutic purposes against common microbes. Bacterial resistance is spreading throughout the world primarily due to the excessive use of antibiotics and poor infection control practices in hospitals, making it one of our times biggest ...


0095] To prepare the pharmaceutical compositions of this invention, one or more compounds of the present invention as the active ingredient is intimately admixed with a pharmaceutical carrier according to conventional pharmaceutical compounding techniques, which carrier may take a wide variety of forms depending of the form of preparation desired for administration, e.g., oral or parenteral such as intramuscular. In preparing the compositions in oral dosage form, any of the usual pharmaceutical media may be employed. Thus, for liquid oral preparations, such as for example, suspensions, elixirs and solutions, suitable carriers and additives include water, glycols, oils, alcohols, flavoring agents, preservatives, coloring agents and the like; for solid oral preparations such as, for example, powders, capsules, caplets, gelcaps and tablets, suitable carriers and additives include starches, sugars, diluents, granulating agents, lubricants, ...

*  Esters

ester, esterification, formation of esters, odour of esters, importance of esters, uses of esters, pleasanrt smelling compounds, contituent of perfumes, cosmetics, food flavouring agents, medicinal importance, derivation of ester

*  Mechanisms of Cancer Chemoprevention by Curcumin - PdfSR.com

Curcumin is a major component of the Curcuma species, which is commonly used as a yellow coloring and flavoring agent in foods. Curcumin has shown anti-carcinogenic ..



*  unflavored gelatin Archives - Illinois Country Living MagazineIllinois Country Living Magazine

The Goose Supper Cookbook Who: Lynnville Christian ChurchCost: $21.50 includes shippingDetails: soft-backed, spiral boundPages of recipes: 248Send checks to: Jack McNeely, Lynnville Christian Church, 32 Albion Street, Lynnville, IL 62650or call 217-243-1687 Print Recipe Broken Glass Jello Servings Ingredients 4 small boxes Jello, different colors1 can Eagle brand sweetened condensed milk2 envelopes unflavored gelatin Servings ...

*  Buy Zenith Nutritions Vitamin B 100 Complex 100 Capsules Unflavored Online India. Best Genuine And Authentic Products

Buy Zenith Nutritions Vitamin B 100 Complex 100 Capsules Unflavored Online in India at Best Prices in India. Genuine and Authenticated Products from Top Brands with COD from Bodymart.in

*  Aroma compounds Catalog, Aroma compounds Products, Aroma compounds Suppliers

Aroma compounds Catalog with China Aroma compounds Products, Aroma compounds Suppliers, Aroma compounds Manufacturers, and Aroma compounds Exporters provided by ChemNet

*  Lunds & Byerlys Ingredients unflavored gelatin

Extraordinary food. Exceptional value. Outstanding experience. Our stores have been family-owned for three generations, and we believe in giving our customers the same personal attention and exceptional value we would expect for our own family.

*  Interesting Articles for Me!: Maret 2011

First off, MSG is a naturally occuring substance found in things like tomatoes, mushrooms, and seaweed. It was first isolated and presented in pure powder form in 1907 and 1909 respectively. MSG is a flavor enhancer that excites the fifth taste sense umami (the others being salt, sweet, sour, bitter). MSG is to umami, as sugar is to sweet. Another term for umami (and a relatively good description of it) is "savory". When you add MSG to a bland soup or stock, it can greatly increase the flavor and add a roundness that can not be obtained elsewhere. Most fine chefs will use natural MSG when possible - through the inclusion of tomatoes or mushrooms, but many will also use the powder directly. It is a myth that MSG makes you ill - thanks to media scares around the world, people have an great horror of MSG, but those self-same people have no problems scoffing chips and other fast-food and pre-packaged foods, almost all of which contain it. The English "ready-made" gravy granules "Bisto" contains a ...

*  Salt substitute strictly low sodium and high potassium | Ingredients | Nutrients - ernaehrung.de

Nutrients and Ingredients of 'Salt substitute strictly low sodium and high potassium' from the food category 'Spices, flavourings, adjuvants'

*  JAMU GODOG KENDHIL KENCANA: Produk Alami 8 - Natural Product - 次级代谢产物 - 次級代謝產物 - Metabolit sekunder 2 (Secondary Metabolite)

Secondary metabolites are organic compounds that are not directly involved in the normal growth, development, or reproduction of an organism. Unlike primary metabolites, absence of secondary metabolites does not result in immediate death, but rather in long-term impairment of the organism's survivability, fecundity, or aesthetics, or perhaps in no significant change at all. Secondary metabolites are often restricted to a narrow set of species within a phylogenetic group. Secondary metabolites often play an important role in plant defense against herbivory and other interspecies defenses. Humans use secondary metabolites as medicines, flavorings, and recreational drugs. ...

*  Why Us - Healthy-Quality-Food

Why do we choose Rabenhorst ?. They are strictly choose the quality juice, not from concentrate, no coloring, no flavoring, no preservative.. They are from Germany - Government have strict regulation such as the identification of juices, nectar and soft drinks.. They create a lot of new juices for family or social gathering.. ...

*  Why McDonald's fries taste so good

Today's sophisticated spectrometers, gas chromatographs, and headspace-vapor analyzers provide a detailed map of a food's flavor components, detecting chemical aromas present in amounts as low as one part per billion. The human nose, however, is even more sensitive. A nose can detect aromas present in quantities of a few parts per trillion - an amount equivalent to about 0.000000000003 percent. Complex aromas, such as those of coffee and roasted meat, are composed of volatile gases from nearly a thousand different chemicals. The smell of a strawberry arises from the interaction of about 350 chemicals that are present in minute amounts. The quality that people seek most of all in a food - flavor - is usually present in a quantity too infinitesimal to be measured in traditional culinary terms such as ounces or teaspoons. The chemical that provides the dominant flavor of bell pepper can be tasted in amounts as low as 0.02 parts per billion; one drop is sufficient to add flavor to five average-size ...

*  Real McCoy Archives - Healthy-Quality-Food

Barcode) :9310988010030. Weight per Case (kg): 1.10 kg. Ingredient: Corn, Vegetable Oil (Palm Olein, Sunflower), Rice, Whole Milk Powder, Salt, Whey Powder, Cheese Powder [(1.0%) Contains Barley], Corn Starch, Flavour Enhancers (E621, E627, E631), Flavours, Vegetable Extract (Corn), Spice, Natural Colours (Paprika Extract, Carotene), Anticaking agent (E170 ...

*  Eden Foods Kombu, Sea Vegetable

Tender fronds Arctic current nurtured off Hokkaido. Widely used in soup stock and 'dashi' noodle broth as a flavor enhancer. Add a piece to beans or root

*  Eden Foods Kombu, Sea Vegetable

Tender fronds nurtured by Arctic currents off Hokkaido. Widely used in soup stock and 'dashi' noodle broth as a flavor enhancer. Add a piece to beans or root

(1/171) Lack of effect of spearmint on lower oesophageal sphincter function and acid reflux in healthy volunteers.

BACKGROUND: Spearmint is commonly used as an antispasmodic and as a flavouring in several medications including antacids. It can produce heartburn, presumably by lowering lower oesophageal sphincter (LES) tone, but the mechanism has not previously been objectively examined. AIM: To study the effect of spearmint on LES function, acid reflux and symptoms. METHODS: In healthy volunteers, a Dent Sleeve and a pH electrode were placed in the distal oesophagus. They were then given spearmint either in a flavouring (0.5 mg), or a high (500 mg) dose, or a placebo, using a double-blind randomized crossover design. LES pressure, oesophageal pH and symptoms were recorded for 30 min before and after administration. RESULTS: LES pressure was not affected by spearmint, either high dose (19.6 vs. 16.0 mmHg), flavouring dose (20.2 vs. 19.8 mmHg) or placebo (20.5 vs. 19.2 mmHg, all N.S.). There were no differences in reflux occurrence following high dose (mean = 0.65 vs. 0.85 episodes), low dose (0.4 vs. 0.5 episodes) or placebo (0.7 vs. 1.10 episodes, all N.S.). There was a significant increase in mean symptom scores following high-dose spearmint (0 vs. 0.35, P = 0.03), but not low dose (0 vs. 0.2) or placebo (0 vs. 0.5, both N.S.). One subject reported symptoms with placebo, one with low dose, and six with high dose; all without increased reflux episodes or decreased sphincter pressure. CONCLUSION: Spearmint has no effect on LES pressure or acid reflux. Flavouring doses of spearmint do not produce more symptoms than placebo while high doses can be associated with symptoms, presumably from direct mucosal irritation but not reflux.  (+info)

(2/171) Effect of the umami peptides on the ligand binding and function of rat mGlu4a receptor might implicate this receptor in the monosodium glutamate taste transduction.

1. The effect of several metabotropic ligands and di- or tripeptides were tested on the binding of [3H]-L(+)-2-amino-4-phosphonobutyric acid ([3H]-L-AP4) on rat mGlu4 receptor. For selected compounds, the functional activity was determined on this receptor using the guanosine-5'[gamma-35S]-thiotriphosphate [gamma-35S]-GTP binding assay. 2. Using the scintillation proximity assay, [3H]-L-AP4 saturation analysis gave binding parameters K(D) and Bmax values of 150 nM and 9.3 pmoles mg-1 protein, respectively. The specific binding was inhibited concentration-dependently by several mGlu receptor ligands, and their rank order of affinity was established. 3. Several peptides inhibited the [3H]-L-AP4 binding with the following rank order of potency: glutamate-glutamate>glutamate-glutamate-leucine=aspartate - glutamate>>glutamate - glutamate-aspartate>lactoyl-glutamate>>aspartate-aspartate. Aspartate-phenylalanine-methyl ester (aspartame) was inactive up to 1 mM and guanosine-5'-monophosphate and inosine-5'-monophosphate were inactive up to 100 micronM. 4. The [gamma-35S]-GTP binding functional assay was used to determine the agonist activities of the different compounds. For the rat mGlu4 agonists, L-AP4 and L-glutamate, the correlation between their occupancy and activation of the receptor was close to one. The peptides, Glu-Glu, Asp-Glu and Glu-Glu-Asp failed to stimulate the [gamma-35S]-GTP binding at receptor occupancy greater than 80% and Glu-Glu-Leu appeared to be a weak partial agonist. These peptides did not elicit a clear dose-dependent umami perception. However, Glu-lac showed a good correlation between its potency to stimulate the [gamma-35S]-GTP binding and its affinity for displacement of [3H]-L-AP4 binding. These data are in agreement with the peptide taste assessment in human subjects, which showed that the acid derivatives of glutamate had characteristics similar to umami.  (+info)

(3/171) Anethole blocks both early and late cellular responses transduced by tumor necrosis factor: effect on NF-kappaB, AP-1, JNK, MAPKK and apoptosis.

Anethole, a chief constituent of anise, camphor, and fennel, has been shown to block both inflammation and carcinogenesis, but just how these effects are mediated is not known. One possibility is TNF-mediated signaling, which has also been associated with both inflammation and carcinogenesis. In the present report we show that anethole is a potent inhibitor of TNF-induced NF-kappaB activation (an early response) as monitored by electrophoretic mobility shift assay, IkappaBalpha phosphorylation and degradation, and NF-kappaB reporter gene expression. Suppression of IkappaBalpha phosphorylation and NF-kappaB reporter gene expression induced by TRAF2 and NIK, suggests that anethole acts on IkappaBalpha kinase. Anethole also blocked the NF-kappaB activation induced by a variety of other inflammatory agents. Besides NF-kappaB, anethole also suppressed TNF-induced activation of the transcription factor AP-1, c-jun N-terminal kinase and MAPK-kinase. In addition, anethole abrogated TNF-induced apoptosis as measured by both caspase activation and cell viability. The anethole analogues eugenol and isoeugenol also blocked TNF signaling. Anethole suppressed TNF-induced both lipid peroxidation and ROI generation. Overall, our results demonstrate that anethole inhibits TNF-induced cellular responses, which may explain its role in suppression of inflammation and carcinogenesis. Oncogene (2000).  (+info)

(4/171) Crystal transformation from anhydrous alpha-maltose to hydrous beta-maltose and from anhydrous trehalose to hydrous trehalose.

Anhydrous sugars such as maltose and trehalose are useful for making dry powder of foods and liquids. The crystal-transformation rate of maltose and trehalose were investigated under humid conditions and by kneading. The enthalpy for solubilization was 7.0 kJ/mol for the anhydrous maltose. The crystal-transformation rate of anhydrous alpha-maltose to hydrous beta-maltose depended on the temperature at 75% humidity. However, that of anhydrous trehalose did not depend on the temperature, and transformation was very rapid. An anomeric change to maltose and no such change to trehalose might have caused this. The activation energy of crystal transformation was 79 kJ/mol for maltose and zero for trehalose. The rate of crystal transformation of anhydrous maltose while kneading depended on the purity of the anhydrous alpha-maltose and the amount of water present. This crystal transformation rate fitted the Avrami equation.  (+info)

(5/171) Clinical bitterness masking test for phantogeusia.

It is difficult to determine the reason why a patient complains of a bitter taste when their mouth is empty. We examined a new diagnostic test using a bitterness masking substance. The bitterness masking substance, 'Benecoat BMI-60' (hereafter BMI-60), is a masking substance specific to the taste cells' bitterness receptors. After patients gargled with BMI-60 solutions, the phantom sensation of bitterness was masked in some patients, but was not masked in others. Bitter substances in saliva seemed to be masked by BMI-60, but bitterness did not seem to be masked when the locus of the phantom sensation was within the peripheral nerve and/or the brain. The bitterness masking test is useful for diagnosis of the phantom sensation of bitter taste.  (+info)

(6/171) A simultaneous assay method for L-glutamate and L-pyroglutamate contents in soy sauce using a 5-oxoprolinase (without ATP hydrolyzing activity).

L-Glutamine and L-glutamate, which are important flavor components in soy sauce, are converted to L-pyroglutamate during brewing. Therefore, it is necessary that the L-glutamate and L-pyroglutamate contents can be measured accurately. We developed a simultaneous assay method for L-glutamate and L-pyroglutamate by using 5-oxoprolinase (without ATP hydrolyzing activity) and glutamate oxidase. By this method, the L-pyroglutamate could be measured accurately in a range of 0.05 to 1.0 mM in the presence of 1.0 mM L-glutamate. This system is effective for process and quality controls.  (+info)

(7/171) Microorganisms with a taste for vanilla: microbial ecology of traditional Indonesian vanilla curing.

The microbial ecology of traditional postharvesting processing of vanilla beans (curing) was examined using a polyphasic approach consisting of conventional cultivation, substrate utilization-based and molecular identification of isolates, and cultivation-independent community profiling by 16S ribosomal DNA based PCR-denaturing gradient gel electrophoresis. At two different locations, a batch of curing beans was monitored. In both batches a major shift in microbial communities occurred after short-term scalding of the beans in hot water. Fungi and yeast disappeared, although regrowth of fungi occurred in one batch during a period in which process conditions were temporarily not optimal. Conventional plating showed that microbial communities consisting of thermophilic and thermotolerant bacilli (mainly closely related to Bacillus subtilis, B. licheniformis, and B. smithii) developed under the high temperatures (up to 65 degrees C) that were maintained for over a week after scalding. Only small changes in the communities of culturable bacteria occurred after this period. Molecular analysis revealed that a proportion of the microbial communities could not be cultured on conventional agar medium, especially during the high-temperature period. Large differences between both batches were observed in the numbers of microorganisms, in species composition, and in the enzymatic abilities of isolated bacteria. These large differences indicate that the effects of microbial activities on the development of vanilla flavor could be different for each batch of cured vanilla beans.  (+info)

(8/171) Biotransformation of D-limonene to (+) trans-carveol by toluene-grown Rhodococcus opacus PWD4 cells.

The toluene-degrading strain Rhodococcus opacus PWD4 was found to hydroxylate D-limonene exclusively in the 6-position, yielding enantiomerically pure (+) trans-carveol and traces of (+) carvone. This biotransformation was studied using cells cultivated in chemostat culture with toluene as a carbon and energy source. The maximal specific activity of (+) trans-carveol formation was 14.7 U (g of cells [dry weight])(-1), and the final yield was 94 to 97%. Toluene was found to be a strong competitive inhibitor of the D-limonene conversion. Glucose-grown cells did not form any trans-carveol from D-limonene. These results suggest that one of the enzymes involved in toluene degradation is responsible for this allylic monohydroxylation. Another toluene degrader (Rhodococcus globerulus PWD8) had a lower specific activity but was found to oxidize most of the formed trans-carveol to (+) carvone, allowing for the biocatalytic production of this flavor compound.  (+info)


  • [15] [16] Soreness, ulceration and redness may sometimes occur (e.g. aphthous stomatitis , allergic contact stomatitis ) if the person is allergic or sensitive to mouthwash ingredients such as preservatives, coloring, flavors and fragrances. (wikipedia.org)


  • Diacetyl is a butter-flavoring agent used in microwave popcorn -- by the end of the 2000s, some manufacturers banned its use in popcorn bags because of its respiratory risks (and, separately, a link to Alzheimer's disease), but you'll also find it giving a buttery flavor and smell to baked goods, candy and margarine. (howstuffworks.com)


  • Synthetic flavoring substances and adjuvants may be safely used in food in accordance with the following conditions. (fda.gov)
  • b) They consist of one or more of the following, used alone or in combination with flavoring substances and adjuvants generally recognized as safe in food, prior-sanctioned for such use, or regulated by an appropriate section in this part. (fda.gov)


  • 11. The composition of claim 1 further comprising adjunct odor controlling agents selected from the group consisting of zeolites, activated charcoal, sodium bicarbonate, antimicrobial agents, and antiperspirants. (google.com)


  • A paramagnetic oil emulsion for magnetic resonance imaging composed of about 5 to about 30 volume percent oil and about 70 to about 95 volume percent aqueous-based paramagnetic agent carrier, at least one of the aqueous-based paramagnetic agent carrier and the oil having dissolved therein a magnetic. (google.es)
  • A paramagnetic oil emulsion for magnetic resonance imaging composed of about 5 to about 30 volume percent oil and about 70 to about 95 volume percent aqueous-based paramagnetic agent carrier, at least one of the aqueous-based paramagnetic agent carrier and the oil having dissolved therein a magnetic resonance image contrast effective and less than a toxic amount of at least one soluble paramagnetic agent. (google.es)
  • 1. A paramagnetic oil emulsion comprising: about 5 to about 30 volume percent oil and about 70 to about 95 volume percent aqueous medium, said paramagnetic oil emulsion having dissolved therein a magnetic resonance imaging contrast effective and less than a toxic amount of at least one paramagnetic agent. (google.es)
  • 13. A paramagnetic oil emulsion according to claim 1 wherein said oil comprises predominately vegetable oil, said paramagnetic agent is ferric ammonium citrate, and said aqueous medium comprises about 20 to about 50 volume percent milk and about 20 to about 40 volume percent ice cream, based upon the total said oil emulsion. (google.es)
  • 17. A paramagnetic oil emulsion for human oral administration, said emulsion comprising: about 5 to about 30 volume percent oil and about 70 to about 95 volume percent aqueous medium, said paramagnetic oil emulsion having dissolved therein a flavor enhancement agent and a magnetic resonance image contrast effective and less than a toxic amount of at least one paramagnetic agent. (google.es)


  • The compositions of the present invention may also contain an additional odor controlling agent selected from the group consisting of zeolites, activated charcoal, sodium bicarbonate, antimicrobial agents, and antiperspirants. (google.com)