Amide Compounds, which comprises ingestible Composition and Method for Modulation of the taste of an ingestible composition which comprises the addition of these compounds. (Divisional of the Sun. No. 2015 - 2004)
<； p >； oxalamida Compound, which has the following formula: F & amp； comestiblemente acceptable or a Salt thereof, where R10 and R30 were selected regardless of Hydrocarbon residues that have at least three & nbsp； Carbon Atoms and optionally one to ten Straight & nbsp； select volumes Ionados regardless of Ox & iacute； geno, Geno, nitrogen & amp； SulfurHal & amp； estrogens or F & amp； Phosphorus and R20 and R40 is selected regardless of Hydr & amp； oxygen and a Hydrocarbon residue that has at least three & nbsp； Carbon Atoms and optionally one to ten Straight & aacute； volumes selected irrespective of Oxygen, nitrogen, nitrogen & acute； Zufre, Hal & amp； estrogens or F & amp； Phosphorus.Ingestible composition Bertalanffy comprising Said Compound. M & eacute； especially for the Modulation of Bertalanffy flavor Composition of the Bertalanffy ingestible. <； / p >；EL PROBLEMA TÉCNICO PLANTEADO POR LA SOLICITUD SE REFIERE A DESARROLLAR MODIFICADORES DEL SABOR O DEL GUSTO, TALES COMO UN SABORIZANTE O AGENTES SABORIZANTES Y MEJORADORES DEL GUSTO O DEL SABOR, EN ESPECIAL A MODIFICADORES DEL SABOR CARNOSO O UMAMI. LA SOLUCIÓN AL PROBLEMA TÉCNICO PLANTEADO SE REFIERE A PROPORCIONAR COMPUESTOS DERIVADOS DE OXALAMIDA, A UNA COMPOSICIÓN INGERIBLE QUE LOS COMPRENDE Y A UN MÉTODO PARA LA MODULACIÓN DEL SABOR DE UNA COMPOSICIÓN INGERIBLE QUE COMPRENDE LA ADICIÓN DE DICHOS COMPUESTOS.
