Transglucosylated rubus suavissimus extract and methods of preparation and use
AssigneeInternational Flavors & Fragrances Inc.
InventorsHou Wu, Thumpalasseril V. John, Jung-A Kim, Hsi-Wen Chin, Zhihua Liu
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Abstract
Transglucosylated R. suavissimus extract for enhancing the mouthfeel, in particular sugary mouthfeel, of a consumable is provided as is a consumable containing the transglucosylated R. suavissimus extract and further a method of producing the transglucosylated R. suavissimus extract.
Claims20
A method of enhancing the mouthfeel of a consumable comprising the step of incorporating an olfactory effective amount of glucosylated rubusoside or a transglucosylated R. suavissimus extract containing an olfactory effective amount of glucosylated rubusoside.
A consumable comprising an olfactory effective amount of glucosylated rubusoside or a transglucosylated R. suavissimus extract containing an olfactory effective amount of glucosylated rubusoside.
Dependencies are inferred from the claim text.