Umami-Enhanced Food Product and Method of Enhancing the Umami Taste of Food Products

Number of patents in Portfolio can not be more than 2000

United States of America Patent

SERIAL NO

15088560

Stats

ATTORNEY / AGENT: (SPONSORED)

Importance

Loading Importance Indicators... loading....

Abstract

See full text

A pyroglutamic acid composition comprising pyroglutamic acid enhances the umami sensation of food products when topically applied. The pyroglutamic acid may be derived from a food product such as a tuber product or potato. The pyroglutamic acid may be in the form of L-pyroglutamic acid, D-pyroglutamic acid, or mixtures thereof. Topical addition of pyroglutamic acid in an amount of between about 300 to about 12,000 ppm onto a food product enhances both the salty and umami taste perceptions simultaneously. Other seasonings may also be simultaneously applied to the food product as part of the pyroglutamic acid composition. Alternatively, additional seasoning may be applied apart from the addition of the pyroglutamic acid in a separate step.

Loading the Abstract Image... loading....

First Claim

See full text

Family

Loading Family data... loading....

Patent Owner(s)

Patent OwnerAddress
FRITO-LAY NORTH AMERICA INC7701 LEGACY DRIVE PLANO TX 75024

International Classification(s)

  • [Classification Symbol]
  • [Patents Count]

Inventor(s)

Inventor Name Address # of filed Patents Total Citations
BAIER, Stefan K Hartsdale, US 13 20
CORUJO-MARTINEZ, Juan Ignacio Frisco, US 3 3
MAJUMDAR, Auroni New York, US 1 0
PETERSON, Devin G St. Paul, US 4 6
POTINENI, Rajesh Venkata Union, US 8 2
ZHANG, Liyun Bloomington, US 2 0

Cited Art Landscape

Load Citation

Patent Citation Ranking

Forward Cite Landscape

Load Citation