Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Flavor per se – or containing flavor or flavor improver of...
Reexamination Certificate
2002-12-20
2008-05-27
Wong, Leslie (Department: 1794)
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Flavor per se, or containing flavor or flavor improver of...
C426S592000, C426S638000
Reexamination Certificate
active
07378121
ABSTRACT:
The present invention relates to the use of various ferulic acid amides as pungent compounds and aroma compounds having a heat-generating effect in preparations used in nutrition, oral hygiene or consumed for pleasure.
REFERENCES:
patent: 1329272 (1920-01-01), Nelson
patent: 6117365 (2000-09-01), Ley
patent: 2000-129257 (2000-05-01), None
“Beziehung Zwischen Chemischer Konstitution und Scharfen Geschmack bei Säureamiden” Chemisches Zentralblatt, XX, XX, vol. 99, (1928), pp. 1028-1031, XP000925852.
Josette Martin-Tanguy et al., “The Distribution of Hydroxycinnamic Acid Amides in Flowering Plants”, vol. 17, No. 11, (1978), pp. 1927-1928, XP000925834.
Patent Abstracts of Japan, vol. 2000, No. 8, Oct. 6, 2000.
Kindel Günter
Krammer Gerhard
Ley Jakob Peter
Muche Sylvia
Reiβ Ingo
Akerman & Senterfitt
Lefkowitz Gregory M.
Nelson Gregory A.
Symrise GmbH & Co. KG
Wong Leslie
LandOfFree
Use of ferulic acid amides as flavor compounds does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Use of ferulic acid amides as flavor compounds, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Use of ferulic acid amides as flavor compounds will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-3983945