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Use of sclareolide in augmenting or enhancing the organoleptic properties of foodstuffs

  • US 4,966,783 A
  • Filed: 06/08/1990
  • Issued: 10/30/1990
  • Est. Priority Date: 09/29/1989
  • Status: Expired due to Fees
First Claim
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1. A process for improving the mouthfeel and texture of ice cream which is fat-reduced comprising the step of adding to said fat-reduced dairy product a mouthfeel and texture improving quantity of sclareolide having the structure:

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