Use of additives to modify the taste characteristics of...
Use of an extract from the leaves of Olea Europea as an...
Use of benzodionones in augmenting or enhancing the aroma and ta
Use of bicyclic nitrogen-containing derivatives as flavoring ing
Use of calcium chloride and magnesium chloride as leavening acid
Use of carboamidoalkyl norbornanes for augmenting or enhancing t
Use of carbohydrate-based metal complexes in non-caking salt...
Use of certain acyl-pyrimidines as flavouring agents
Use of concentrated and pure Pontiac potato starch
Use of cyclohexenemethanols in augmenting or enhancing the aroma
Use of cyclohexenyl-alpha-alkyl acrolein derivatives in augmenti
Use of depolymerized citrus fruit and apple pectins as emulsifie
Use of diketone precursors in food products
Use of erythritol and D-tagatose in diet or reduced-calorie...
Use of erythritol and D-tagatose in zero-or low-calorie...
Use of ester-bridged side chains to suppress caloric availabilit
Use of ferulic acid amides as flavor compounds
Use of fraction from Cinnamomum zeylanicum for preserving...
Use of glucopyranosido-1,6-mannitol as a sugar substitute
Use of glycosides extracted from hop plant parts to flavor...