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.

The comestible is a chewing gum having a gum base to which a flavoring agent has been added. The gum base is typically water- ... its flavoring agent over a predetermined time period while chewed in the oral environment. A functionalized calcium phosphate ... Agents: Brannon & Sowers PC Assignees: Origin: INDIANAPOLIS, IN US IPC8 Class: AA61K600FI USPC Class: Publication date: 01/27/ ... Peppermint flavored mint formats ΔVHN, Mean ± ΔVHN, Mean ± Group SEMa SEMb Δb, Mean ± SEMb 2447-62-A 5.3 ± 1.11 5.1 ± 1.01 - ...
*  green apple flavor for carbonated beverage, View green apple flavor, Heronsbill Product Details from Beijing Heronsbill Food...
Flavoring Agents, Food Flavor, Heronsbill.Source from Beijing Heronsbill Food Material Co., Ltd. on Alibaba.com. ... green apple flavor for carbonated beverage,, China (Mainland), ... Dairy Flavors: milk flavor, sweet milk flavor, pure milk flavor ... green apple flavor , red apple flavor , watermelon flavor , grape flavor , honey peach flavor , banana flavor , guava flavor , ... Other Flavors:. Beverage Flavors : lemon oil flavor, strawberry flavor , coconut flavor , sweet orange juice flavor , buleberry ...
*  Spectrum Laboratories : Chemical Fact Sheet - Cas # 104870 CASRN 104-87-0
... flavor-endpoint agent can be initially masked by the flavoring agent and then stand out as the flavor of the flavoring agent ... 0012] The flavoring agent can have a pleasant flavor and, in some embodiments, the flavoring agent comprises a sweetening agent ... 0037] The flavoring agent can have a pleasant flavor and, in some embodiments, the flavoring agent comprises a sweetening agent ... the flavoring agent can have a pleasant flavor, such as a sweet or tart flavor, and the flavor-endpoint agent may have an ...
*  Potential peril to consumers from flavoring agent unchecked - tribunedigital-baltimoresun
... of Americans are exposed regularly to vapors released when they heat products containing the same synthetic butter flavoring ... The butter-flavoring agent is used in margarine, faux butters, cooking oil, lard and, according to food scientists, in ... Potential peril to consumers from flavoring agent unchecked. Agencies yet to assess risk of inhaling vapors of chemical linked ... a butter flavoring agent.. In addition to the FDA, two other agencies charged with protecting Americans' health have some ...
*  Patent WO2004078302A1 - Use of divanillin as a flavouring agent - Google Patents
... as a flavouring agent. The invention also relates to flavouring agent compositions and foodstuffs containing a sensorially ... as a flavouring agent. The invention also relates to flavouring agent compositions and foodstuffs containing a sensorially ... as a flavouring agent. The invention also relates to flavouring agent compositions and foodstuffs containing a sensorially ... Flavoring compositions 'are not foodstuffs but concentrated preparations of flavorings and / or flavoring agents, which are ...
*  China Nutrition Enhancers, Flavoring Agents Type Coffee Creamer - China Coffee Creamer, Coffee Mate
Flavoring Agents Type Coffee Creamer - Bowin International Limited ... Flavoring Agents Type Coffee Creamer, Find details about China Coffee Creamer, Coffee Mate from Nutrition Enhancers, ... Coffee Creamer, Coffee Mate, Ice Cream Powder manufacturer / supplier in China, offering Nutrition Enhancers, Flavoring Agents ... Anti-caking agent E55(Sio2),Coloring,Flavor. 2 Application. 3 Specification. Raw Material. Vegetable Oil. ...
*  Carboxylic acid - encyclopedia article - Citizendium
Flavoring agents. Their tart taste makes many carboxylic acids useful as flavoring agents in the food industry. Citric acid is ...
*  Liquid Glucose Price, China Liquid Glucose Price Manufacturers & Suppliers | Made-in-China.com
Liquid Glucose Syrup, Flavoring Agents FOB Price: $0.3 - $0.45 / kg Min. Order: 1 kg ... Liquid Glucose Syrup, Flavoring Agents FOB Price: US $1 / Ton Min. Order: 1 Ton ...
*  Wholesale Ethyl Maltol, China Wholesale Ethyl Maltol Manufacturers & Suppliers | Made-in-China.com
Xian Taima Flavoring Agent / Additives Ethyl Maltol for Vape FOB Price: $40 - $45 / kg Min. Order: 1 kg ... High Quality Flavoring Agent: Ethyl Maltol/4940-11-8 FOB Price: $34 - $51 / kg Min. Order: 1 kg ... Concentrated Flavouring Food Additive Ethyl Maltol (FCCIV) Sweet Flavor CAS 4940-11-8 FOB Price: $11.4 - $13.7 / kg Min. Order: ... Food Grade Additives Food Flavor Ethyl Maltol From China Supplier CAS: 4940-11-8 FOB Price: $3 - $15 / kg Min. Order: 1 kg ...
*  Worker Protection (Health and Safety) Applications in USA on Environmental XPRT
Gas monitoring instruments and systems for flavoring agents. Manufacturing of powdered and liquid flavorings and fragrances ... involves production phases where flavoring chemicals may be released into the ambient air breathed by workers. Exposure control ...
*  Polynesian Chicken : Poultry Recipes : Healthy Weight Loss Diet
Marinating as Flavoring Agent (vs. Tenderizing). Marinades are used for tenderizing as well as for adding flavor to meats. ... The sweet, sour savory flavors always worked so well together. They say that comfort food is what makes you comfortable and I ... The longer a food marinates the more tender it will be but too much time may impart more flavor than you want. ...
*  Ethyl Ketone
Flavouring Agent 2-Butanone/Methyl Ethyl Ketone (MEK) C4h8o Min. Order: 1 Ton ...
*  Ethyl Hydroxy Factory, China Ethyl Hydroxy Factory Manufacturers & Suppliers | Made-in-China.com
Flavor: Flavoring Agents. *Bottle Volume: 1kg/Bag, 25kg/Drum. *Other Names: 2-Ethyl-3-Hydroxy-4-Pyrone ... Hi-Q Food Flavor Enhancer Ethyl Maltol FCCIV CAS 4940-11-8 FOB Price: $18 - $55 / Kg Min. Order: 1 Kg ... Supply Flavor Enhancer Ethyl Vanillin with High Purity (CAS: 121-32-4) FOB Price: US $1 / kg Min. Order: 1 kg ... Supply Flavor Enhancer Ethyl Vanillin with High Purity 121-32-4 FOB Price: $2 - $3.5 / gram Min. Order: 100 gram ...
*  China Food Additives Flavor, Food Additives Flavor Manufacturers, Suppliers | Made-in-China.com
Select 2018 high quality Food Additives Flavor products in best price from certified Chinese Agriculture Food manufacturers, ... Food Flavor Enhance (Soup flavor enhance baking food flavor enhance) FOB Price: US $ 2250-2650 / Ton. Min. Order: 1 Piece ... Strawberry Flavor for Ice Cream, Ice Cream Flavor Enhancer (F07) FOB Price: US $ 10-50 / KG. Min. Order: 5 KG ... Natural Strawberry Flavor, Beverage Flavour, Drink Flavor (F02) FOB Price: US $ 10-30 / Piece. Min. Order: 20 KG ...
*  Msg Additive
25kg/Bag Food Flavor Enhancer Monosodium Glutamate (msg) FOB Price: US $ 1 / KG. Min. Order: 1 KG ... Type: Flavoring Agents. *Appearance: Powder. *Color: White. *Other Names: Citric Acid. *CAS No: 5949-29-1 ...
*  Patent US6863901 - Pharmaceutical composition for compressed annular tablet with molded ... - Google Patents
Where there is such a flavoring agent in the molded triturate, there may the same or different flavor in CAT. ... sweetening agent, magnesium stearate, and optionally with a flavoring agent. ... It is common to add a flavoring agent to a medicament that is intraorally administered. The molded triturate may contain such a ... where the compressed annular tablet is film coated and contains a pharmaceutically acceptable flavoring agent. ...
*  cinnamaldehyde (CHEBI:16731)
... has role flavouring agent (CHEBI:35617) cinnamaldehyde (CHEBI:16731) has role hypoglycemic agent ( ... flavouring agent A food additive that is used to added improve the taste or odour of a food. ... flavouring agent A food additive that is used to added improve the taste or odour of a food. ... hypoglycemic agent A drug which lowers the blood glucose level.. vasodilator agent A drug used to cause dilation of the blood ...
*  Patent US7306788 - High-cleaning/moderate abrasive silica materials and dentifrice containing ... - Google Patents
Flavoring agents optionally can be added to dentifrice compositions. Suitable flavoring agents include, but are not limited to ... thickening agents, flavoring agents, anticaries agents, and so forth. As known, synthetic precipitated silicas generally are ... orange and other such flavor compounds to add fruit notes, spice notes, etc. These flavoring agents consist chemically of ... anti-caries agents such as sodium fluoride, sodium phosphates, flavoring agents such as saccharin). ...
*  Food Agent
Select 2017 high quality Food Agent products in best price from certified Chinese Food Oil manufacturers, Sales Agent suppliers ... 99% Anhydrous Sodium Acetate, Used as Buffering Agent, Flavoring Agent and pH Conditioning ... FOB Price: US $630 / Ton Min. ... Plastic Agent Dispersing Agent Reducing Agent Thickening Agent Leveling Agent Food Agent Factory Wholesale Food Agent More ... Release Agent Manufacturers Plastic Agent Manufacturers Dispersing Agent Suppliers Reducing Agent Suppliers Thickening Agent ...
*  Sodium Process Price, China Sodium Process Price Manufacturers & Suppliers | Made-in-China.com
Usage: Water Treatment Chemicals, Rubber Auxiliary Agents, Plastic Auxiliary Agents, Coating Auxiliary Agents, Textile ... Usage: Water Treatment Chemicals, Rubber Auxiliary Agents, Plastic Auxiliary Agents, Coating Auxiliary Agents, Textile ... Usage: Water Treatment Chemicals, Coating Auxiliary Agents, Textile Auxiliary Agents, Paper Chemicals, Surfactants, Leather ... Industrial Grade Sodium Gluconate Used for Steel Surface Cleaning Agent FOB Price: US $ 600-800 / Ton. Min. Order: 20 Tons ...
*  Weight Loss Archives - SECURE
Can flavouring agents really affect food safety?. May 9, 2016. Flavour is how we perceive food as it is a combination of taste ... However not all flavorings in food are natural and some can be derived from chemicals and so they have been standardized in the ...

(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)

  • wherein
  • Divanillin, - vanillin and optionally one or more further flavoring and / or flavors, wherein the molar ratio of Divanillin to vanillin being greater than 1: 200, preferably greater than 1: 100. (google.com.mx)
  • 4. The pharmaceutical composition defined in claim 1 , wherein the molded triturate tablet is formulated with a pharmaceutically acceptable effervescent agent capable of generating effervescence when contacted with saliva. (google.com)
  • b) subsequently introducing to said composition comprising silica gel particles a sufficient amount of an alkali silicate and an acidulating agent to form a precipitated silica, thereby producing a gel/precipitate silica composite, wherein the pH of the overall reaction is within the range of from 3 to 10. (google.com)
  • milk
  • 2. Using Divanillin for conveying or enhancing a flavor impression or more flavor impressions from the group creaminess creaminess, adherence, milk fattiness, butteriness, sweetness and mouthfeel. (google.com.mx)
  • form
  • In the United States and Canada, where spirits are often called "liquor" (pronounced /ˈlɪkər/, with stress on the first rather than the second syllable), there is often confusion over liqueurs and liquors, especially as many spirits today are available in flavored form (e.g. flavored vodka). (wikipedia.org)
  • The fatty part separates to form stakovoutyro, staka butter, which is kept for later use and has a faint cheesy flavor. (wikipedia.org)
  • vanilla
  • It has been found as a volatile component in pineapples and Beaufort cheese and is a secondary component in vanilla flavor obtained from heat extraction of vanilla in amounts of up to 1 ppm. (wikipedia.org)
  • further
  • 7. consumption Ready foodstuffs or semi-finished goods, comprising - Divanillin threshold value in an amount ranging between taste and 0.00099% by weight based on the total mass of the food, and optionally one or more further flavoring and / or flavors. (google.com.mx)
  • production
  • Thus, as described, the flavor use of jambu extract includes the ability induce a mouth-watering sensation in the oral cavity and the ability to promote the production of saliva. (wikipedia.org)
  • In addition to capsaicin, allyl isothiocyanate, and cinnamaldehyde, spilanthol is also reported to affect the catecholamine nerve pathways present in the oral cavity that promote the production of saliva, which is responsible for its ability to induce a mouth-watering sensation when used as a flavor (and associated with the tingling or pungent flavoring sensation in some individuals). (wikipedia.org)
  • contains
  • Brazil nut oil contains 75% unsaturated fatty acids composed mainly of oleic and linolenic acids, as well as the phytosterol, beta-sitosterol, and fat-soluble vitamin E. Extra virgin oil can be obtained during the first pressing of the nuts, possibly for use as a substitute for olive oil due to its mild, pleasant flavor. (wikipedia.org)
  • One serving (one-quarter of a box) of dry Jell-O chocolate-flavored instant pudding contains 110 calories, 430 mg. sodium, 8 g carbohydrate, 18g sugars and 1g of dietary fiber. (wikipedia.org)
  • color
  • In Cajun cuisine, roux is made with bacon fat or oil instead of butter and cooked to a medium or dark brown color, which lends much richness of flavor, albeit less thickening power. (wikipedia.org)
  • found
  • As a bush plant used for treating toothache, the analgesic effect of the Spilanthes plant has been attributed to the presence of constituents containing an N-isobutylamide moiety, such as spilanthol, a substance that has been found to be an effective sialogogue, an agent that promotes salivation. (wikipedia.org)
  • made
  • A snow cone or sno cone is a frozen dessert made of crushed or shaved ice, flavored with brightly colored syrup, usually fruit-flavored, served in a paper cone or cup. (wikipedia.org)
  • taste
  • Spilanthol, the major constituent of jambu extract, is responsible for the perception of a mouth-watering flavor sensation, as well as the ability to promote salivation as a sialogogue, perhaps through its astringent action or its pungent taste in the oral cavity. (wikipedia.org)
  • ability
  • An antimicrobial agent that destroys fungi by suppressing their ability to grow or reproduce. (ebi.ac.uk)
  • amount
  • A sweetening agent should be added in an amount that is at least 2.5 percent of the finished liqueur. (wikipedia.org)
  • less
  • MCHM has the advantage of being less toxic than previous frothing agents containing 2-ethylhexanol. (wikipedia.org)
  • light
  • Light (or "white") roux provides little flavor other than a characteristic richness to a dish, and is used in French cooking and some gravies or pastries throughout the world. (wikipedia.org)