AU691666B2 - Flavor modifying composition - Google Patents
Flavor modifying compositionInfo
- Publication number
- AU691666B2 AU691666B2 AU35758/95A AU3575895A AU691666B2 AU 691666 B2 AU691666 B2 AU 691666B2 AU 35758/95 A AU35758/95 A AU 35758/95A AU 3575895 A AU3575895 A AU 3575895A AU 691666 B2 AU691666 B2 AU 691666B2
- Authority
- AU
- Australia
- Prior art keywords
- composition
- flavor
- foodstuff
- maltol
- present
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Ceased
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
- A23L27/36—Terpene glycosides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
- A23L27/34—Sugar alcohols
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
Description
FLAVOR MODIFYING COMPOSITION
The present invention relates to flavoring compositions. More particularly, it relates to a flavor modifying composition comprising combinations of neohesperidine dihydrochalcone with maltol or ethyl maltol.
Processed foodstuffs and flavors added to processed foodstuffs typically do not have the intense flavor associated with consumer preferences. For this reason, a flavor enhancing agent may be added to potentiate the flavor. In addition to potentiation of the flavor, the flavor enhancing agent also potentiates the body and mouthfeel of the flavor or foodstuff.
Two of the most widely used flavor enhancers are maltol and ethylmaltol. Maltol is a naturally occurring substance found in the bark of young larch trees, pine needles and chicory. Early commercial production of maltol was from the destructive distillation of wood. Natural maltol is usually obtained only in very small quantities by the above method.
The synthesis of synthetic maltols as well as other gamma-pyrones, such as pyromeconic acid, is described in United States patent numbers 3,130,204, 3,133,089, 3,140,239, 3,159,652, 3,365,469, 3,376,317, 3,468,915, 3,440,183, and 3,446,629.
The synthesis of maltol and ethyl, maltol, along with other gamma pyrones, using a furfuryl alcohol as a starting material is described in United States Patent numbers 4,082,717 and 4,289,704.
Neohesperidine dihydrochalcone is a sweetening agent prepared from naringen, a flavanone glycoside occurring naturally in grapefruit, by the process described in United States patent numbers 3,087,821 and 3,375,242.
United States Patent number 4,087,588 refers to the use of neohesperidine dihydrochalcone as a sweetening agent.
European Patent Application number 500977 refers to the use of neohesperidine dihydrochalcone to potentiate the body and mouthfeel of foods and beverages.
United States Patent number 3,653,923 refers to a combination of neohesperidine dihydrochalcone and a sacharrinous sweetener as a sweetening agent.
European patent application number 507598 refers to a combination of sucraiose and neohesperidine dihydrochalcone as a sweetening agent.
United States Patent Number 4,581,378 refers to neohesperidine dihydrochalcone as a sweetening agent in a rodenticide composition.
In one embodiment, the present invention is directed to a flavor-modifying composition comprising maltol and neohesperidine dihydrochalcone.
Preferred is the composition wherein maltol is present at a level of from about 5 to about 100 parts per million and neohesperidine dihydrochalcone is present at a level of from about 0.1 to about 10.0 parts per million.
The present invention is also directed to a foodstuff comprising the maltol-neohespiridine dihydrochalcone composition.
The present invention is also directed to a method of modifying the flavor, body and mouthfeel of a foodstuff by adding to the foodstuff the maltol-neohesperidine dihydrochalcone composition.
Preferred is the method wherein said foodstuff is selected from the group consisting of soft carbonated beverages, soft non-carbonated fruit flavored beverages, soft non-carbonated beverages, sauces, toppings, meat products, poultry products, animal feeds, confectionery products, baked goods, alcoholic beverages, savory snacks, dairy products, condiments, and gravies.
In another embodiment, the present invention is directed to a flavor-modifying composition comprising ethylmaltol and neohesperidine dihydrochalcone.
Preferred is the composition wherein ethylmaltol is present at a level of from about 0.1 to about 20 parts per million and neohesperidine dihydrochalcone is present at a level of from about 0.1 to about 10.0 parts per million.
The present invention is also directed to a foodstuff comprising the ethylmaltolneohesperidine dihydrochalcone composition.
The present invention is also directed to a method of modifying the flavor, body and mouthfeel of a foodstuff comprising adding to the foodstuff the ethylmartol-neohesperidine dihydrochalcone composition.
Preferred is the method wherein said foodstuff is selected from the group consisting of soft carbonated beverages, soft non-carbonated fruit flavored beverages, soft non-carbonated beverages, sauces, toppings, meat products, poultry products, animal feeds, confectionery products, baked goods, alcoholic beverages, savory snacks, dairy products, condiment and gravies.
In still another embodiment, the present invention is directed to a flavor modifying composition comprising maltol, ethylmaltol and neohesperidine dihydrochalcone.
Preferred is the composition wherein maltol is present at a level of from about 5 to about 100 parts per million, ethylmaltol is present at a level of from about 0.1 to about 20 parts per million and neohesperidine dihydrochalcone is present at a level of from about 0.1 to about 10.0 parts per million.
The present invention is also directed to a foodstuff comprising the maltol ethylmaltol, neohesperidine dihydrochalcone composition.
The present invention is also directed to a method of modifying the flavor, body and mouthfeel of a foodstuff comprising adding to the foodstuff the maltol-ethylmaltol-neohesperidine dihydrochalcone composition.
Preferred is the method wherein said foodstuff is selected from the group consisting of soft carbonated beverages, soft non-carbonated fruit flavored beverages, soft non-carbonated beverages, sauces, toppings, meat products, poultry products, animal feeds, confectionery products, baked goods, alcoholic beverages, savory snacks, dairy products, condiments and gravies.
The present invention is also directed to a method of reducing the unpleasant taste of a pharmaceutical composition comprising adding to the pharmaceutical a flavor potentiating composition, said flavor potentiating composition selected from the group consisting of
(a) maltol-neohesperidine dihydrochalcone;
(b) ethylmaltol - neohesperidine dihydrochalcone; and
(c) maltol - ethylmaltoi-neohesperidine dihydrochalcone.
One component of certain flavor-modifying compositions of the present invention is maltol. Natural or synthetic maltol may be used and in the context of the present specification, the term maltol encompasses both types. Synthetic maltol is commercially available from the Food Science Group of Pfizer Inc and is sold under the trade name Veltol®.
Another component of certain flavor-modifying compositions of the present invention is ethyl maltol. Ethyl maltol is also commercially available from the Food Science Group of Pfizer Inc and is sold under the trade name Veltol® Plus.
Another component of the flavor-potentiating composition of the present invention is neohesperidine dihydrochalcone which is commercial available from Linke and Exquim
If the flavor-modifying composition contains maltol, the maltol is present at a level of from about 5 to about 100 parts per million.
If the flavor-modifying composition contains ethylmaltol, the ethylmaltol is present at a level of from about 0.1 to about 20 parts per million.
The level of neohesperidine in the flavor modifying composition will be from about 0.1 to about 10.0 parts per million.
Non-limiting examples of foodstuffs into which the flavor-modifying compositions may be added include soft carbonated beverages, soft non-carbonated fruit flavored beverages, soft non-carbonated beverages, sauces, toppings, meat products, poultry products, animal feeds, confectionery products, baked goods, alcoholic beverages, savory snacks, dairy products, condiments and gravies.
The flavor-modifying compositions of the present invention may also be added to pharmaceutical compositions, both ethical and over the counter (OTC).
The flavor-modifying compositions of the present invention may also be added to animal feeds.
Having described the invention in general terms, reference is now made to specific examples. It is to be understood that these examples are not meant to limit the present invention, the scope of which is determined by the appended claims.
EXAMPLE 1
Diet Cola
Samples of a commercial aspartame-sweetened diet cola, alone and supplemented with flavor enhancers, were evaluated by an expert panel of sensory assessors as noted below:
a. The control without added flavor enhancers was found to have a good quality sweetness, a flavor typical of cola, and a somewhat bitter aftertaste.
b. A sample containing 3 ppm of Veltol Plus was sweeter and more rounded in flavor than the control.
c. A sample containing 1 ppm of Veltol Plus and 1 ppm of neohesperidine dihydrochalcone (NHDC) had upfront sweetness which was longer lasting, a greater flavor impact, and less bitterness than the control.
EXAMPLE 2
Tangerine Flavor
Aqueous solutions containing 0.1% tangerine flavor, 5% sucrose, and 0.15% citric acid, alone and supplemented with flavor enhancers, were evaluated by expert sensory panelists as noted below:
a. The control without flavor enhancers was aldehydic, tart, and typical of tangerine.
b. A sample containing 5 ppm of Veltol was slightly less acidic.
c. A sample containing 2 ppm of Veltol Plus was sweet, less acidic, and juicier than the control.
d. A sample containing 2 ppm NHDC, 3 ppm of Veltol, and 1 ppm of Veltol Plus had a flavor profile which was fuller, juicier, and more intense than that of the control.
EXAMPLE 3
Original Fat Free Style Barbecue Sauce
A standard original fat free style barbecue sauce was evaluated.
The barbecue sauce was then dosed with various levels of Veltol, Veltol-Plus, and NHDC combinations with both Veltol and Veltol-Plus. These were then compared to the standard barbecue sauce:
a. Standard barbecue sauce was acidic, spicy, and thin.
b. Veltol at a level of 50ppm increased the spice notes.
c. Veltol-Plus at a level of 10pm increased sweetness, and reduced the acid bite.
d. NHDC at 2ppm along with 30ppm Veltol and 5ppm Veltol-Plus made the body creamier, rounded the flavor, increased spice notes, and reduced acid bite.
EXAMPLE 4
Dark (Bittersweet) Chocolate
A standard dark (bittersweet) chocolate product was evaluated with Veltol, and NHDC and Veltol combinations. The products made contained 100ppm of Veltol, 1ppm NHDC along with 100ppm of Veltol.
a. Standard dark (bittersweet) chocolate was typical.
b. Veltol at 100ppm increased creaminess, sweetness, and chocolate character.
c. NHDC at 1ppm along with 100ppm of Veltol also increased body, mouthfeel, and increased the chocolate character. There was no significant difference between the enhancement that Veltol at 100ppm had on the standard.
Claims (16)
1. A flavor-modifying composition comprising maltol and neohesperidine dihydrochalcone.
2. A composition according to claim 1 wherein maltol is present at a level of from about 5 to about 100 parts per million and neohesperidine dihydrochalcone is present at a level of from about 0.1 to about 10.0 parts per million.
3. A foodstuff comprising the composition of claim 1.
4. A method of modifying the flavor, body and mouthfeel of a foodstuff comprising adding to the foodstuff the composition of claim 1.
5. The method of claim 4 wherein said foodstuff is selected from the group consisting of soft carbonated beverages, soft non-carbonated fruit flavored beverages, soft non-carbonated beverages, sauces, toppings, meat products, poultry products, animal feeds, confectionery products, baked goods, alcoholic beverages, savory snacks, dairy products, condiments, and gravies.
6. A flavor-modifying composition comprising ethylmaltol and neohesperidine dihydrochalcone.
7. A composition according to claim 6 wherein ethylmaltol is present at a level of from about 0.1 to about 20 parts per million and neohesperidine dihydrochalcone is present at a level of from about 0.1 to about 10.0 parts per million.
8. A foodstuff comprising the composition of claim 6.
9. A method of modifying the flavor, body and mouthfeel of a foodstuff comprising adding to the foodstuff the composition of claim 6.
10. The method of claim 9 wherein said foodstuff is selected from the group consisting of soft carbonated beverages, soft non-carbonated fruft flavored beverages, soft non-carbonated beverages, sauces, toppings, meat products, poultry products, animal feeds, confectionery products, baked goods, alcoholic beverages, savory snacks, dairy products, condiments, and gravies.
11. A flavor-modifying composition comprising maltol, ethylmaltol and neohesperidine dihydrochalcone.
12. A composition according to claim 11 wherein maltol is present at a level of from about 5 to about 100 parts per million, ethylmaltol is present at a level of from about 0.1 to about 20 parts per million and neohesperidine dihydrochalcone is present at a level of from about 0.1 to about 10.0 parts per million.
13. A foodstuff comprising the composition of claim 11.
14. A method of modifying the flavor, body and mouthfeel of a foodstuff comprising adding to the foodstuff the composition of claim 11.
15. The method of claim 14 wherein said foodstuff is selected from the group consisting of soft carbonated beverages, soft non-carbonated fruit flavored beverages, soft non-carbonated beverages, sauces, toppings, meat products, poultry products, animal feeds, confectionery products, baked goods, alcoholic beverages, savory snacks, dairy products, condiments and gravies.
16. A method of reducing the unpleasant aftertaste of a pharmaceutical composition comprising adding to the pharmaceutical composition a flavor-modifying composition, said flavor modifying composition selected from the group consisting of:
(a) maltol-neohesperidine dihydrochalcone;
(b) ethylmaltol - neohesperidine dihydrochalcone;
(c) maltol - ethylmaltol - neohesperidine dihydrochalcone.
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US35365594A | 1994-12-09 | 1994-12-09 | |
US353655 | 1994-12-09 | ||
PCT/IB1995/000877 WO1996017527A1 (en) | 1994-12-09 | 1995-10-16 | Flavor modifying composition |
Publications (2)
Publication Number | Publication Date |
---|---|
AU3575895A AU3575895A (en) | 1996-06-26 |
AU691666B2 true AU691666B2 (en) | 1998-05-21 |
Family
ID=23390008
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
AU35758/95A Ceased AU691666B2 (en) | 1994-12-09 | 1995-10-16 | Flavor modifying composition |
Country Status (12)
Country | Link |
---|---|
EP (1) | EP0794709A1 (en) |
JP (1) | JPH10510152A (en) |
CN (1) | CN1168622A (en) |
AU (1) | AU691666B2 (en) |
BR (1) | BR9509899A (en) |
CA (1) | CA2205548A1 (en) |
FI (1) | FI972435A (en) |
IL (1) | IL116204A (en) |
NO (1) | NO972584L (en) |
TW (1) | TW302271B (en) |
WO (1) | WO1996017527A1 (en) |
ZA (1) | ZA9510430B (en) |
Families Citing this family (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2006127935A1 (en) * | 2005-05-23 | 2006-11-30 | Cadbury Adams Usa Llc | Taste potentiator compositions and beverages containing same |
US9101160B2 (en) | 2005-11-23 | 2015-08-11 | The Coca-Cola Company | Condiments with high-potency sweetener |
US8017168B2 (en) | 2006-11-02 | 2011-09-13 | The Coca-Cola Company | High-potency sweetener composition with rubisco protein, rubiscolin, rubiscolin derivatives, ace inhibitory peptides, and combinations thereof, and compositions sweetened therewith |
JP5662024B2 (en) * | 2007-12-14 | 2015-01-28 | サントリーホールディングス株式会社 | Beer-taste beverage with high content of maltol and furaneol |
CN102669623B (en) * | 2012-05-02 | 2013-11-06 | 郑书旺 | Bitter screening agent and debitterizing stevia sugar |
CN109007749B (en) * | 2018-07-26 | 2022-04-01 | 武汉市华甜生物科技有限公司 | Compound sweetener containing edwanol for sauce as well as preparation method and application thereof |
JP7118565B2 (en) * | 2019-10-28 | 2022-08-16 | 長谷川香料株式会社 | Carbonic stimulus enhancer comprising dihydrochalcone |
JP7064799B1 (en) * | 2021-12-15 | 2022-05-11 | 日本フレーバー工業株式会社 | Alcohol sensation modifiers and alcoholic beverages |
CN115606787B (en) * | 2022-09-23 | 2024-04-19 | 浙江天草生物科技股份有限公司 | Mixing type powder essence and preparation method and application thereof |
CN116649558A (en) * | 2023-05-26 | 2023-08-29 | 上海百润投资控股集团股份有限公司 | Taste-modified essence |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3466629A (en) * | 1966-06-27 | 1969-09-09 | Automatic Elect Lab | Reusable data planes for mechanically alterable memory systems |
US4277511A (en) * | 1977-04-20 | 1981-07-07 | Alberto-Culver Company | Sweetener and flavoring compositions and method of producing same |
US4288464A (en) * | 1978-05-11 | 1981-09-08 | Smith Walton J | Flavor enhancer |
Family Cites Families (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3446629A (en) * | 1963-09-19 | 1969-05-27 | Pfizer & Co C | 2-ethylpyromeconic acid as an aroma and flavor enhancer |
US4001453A (en) * | 1973-10-05 | 1977-01-04 | Givaudan Corporation | Sweetening compositions |
LU84363A1 (en) * | 1982-09-03 | 1983-02-28 | Hoechst Ag | PREPARATIONS WITH ACESULFAM WITH IMPROVED TASTE |
EP0500977B1 (en) * | 1991-02-26 | 1995-07-05 | Zoster, S.A. | Use of neohesperidin dihydrochalcone for potentiating body and mouthfeel of foods and beverages |
GB9107142D0 (en) * | 1991-04-05 | 1991-05-22 | Tate & Lyle Plc | Sweetening agents |
-
1995
- 1995-10-16 BR BR9509899A patent/BR9509899A/en not_active Application Discontinuation
- 1995-10-16 WO PCT/IB1995/000877 patent/WO1996017527A1/en not_active Application Discontinuation
- 1995-10-16 AU AU35758/95A patent/AU691666B2/en not_active Ceased
- 1995-10-16 CA CA002205548A patent/CA2205548A1/en not_active Abandoned
- 1995-10-16 EP EP95932883A patent/EP0794709A1/en not_active Ceased
- 1995-10-16 JP JP8517444A patent/JPH10510152A/en active Pending
- 1995-10-16 CN CN95196603A patent/CN1168622A/en active Pending
- 1995-10-30 TW TW084111485A patent/TW302271B/zh active
- 1995-11-30 IL IL11620495A patent/IL116204A/en not_active IP Right Cessation
- 1995-12-08 ZA ZA9510430A patent/ZA9510430B/en unknown
-
1997
- 1997-06-06 FI FI972435A patent/FI972435A/en unknown
- 1997-06-06 NO NO972584A patent/NO972584L/en not_active Application Discontinuation
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3466629A (en) * | 1966-06-27 | 1969-09-09 | Automatic Elect Lab | Reusable data planes for mechanically alterable memory systems |
US4277511A (en) * | 1977-04-20 | 1981-07-07 | Alberto-Culver Company | Sweetener and flavoring compositions and method of producing same |
US4288464A (en) * | 1978-05-11 | 1981-09-08 | Smith Walton J | Flavor enhancer |
Also Published As
Publication number | Publication date |
---|---|
TW302271B (en) | 1997-04-11 |
IL116204A0 (en) | 1996-01-31 |
JPH10510152A (en) | 1998-10-06 |
WO1996017527A1 (en) | 1996-06-13 |
AU3575895A (en) | 1996-06-26 |
NO972584D0 (en) | 1997-06-06 |
BR9509899A (en) | 1997-12-30 |
IL116204A (en) | 2000-07-26 |
NO972584L (en) | 1997-06-06 |
CN1168622A (en) | 1997-12-24 |
CA2205548A1 (en) | 1996-06-13 |
FI972435A0 (en) | 1997-06-06 |
EP0794709A1 (en) | 1997-09-17 |
MX9704249A (en) | 1997-09-30 |
FI972435A (en) | 1997-06-09 |
ZA9510430B (en) | 1997-06-09 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
MK14 | Patent ceased section 143(a) (annual fees not paid) or expired |