CA2205548A1 - Flavor modifying composition - Google Patents
Flavor modifying compositionInfo
- Publication number
- CA2205548A1 CA2205548A1 CA002205548A CA2205548A CA2205548A1 CA 2205548 A1 CA2205548 A1 CA 2205548A1 CA 002205548 A CA002205548 A CA 002205548A CA 2205548 A CA2205548 A CA 2205548A CA 2205548 A1 CA2205548 A1 CA 2205548A1
- Authority
- CA
- Canada
- Prior art keywords
- flavor
- composition
- foodstuff
- maltol
- beverages
- 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.)
- Abandoned
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
Abstract
The present invention is directed to flavor modifying compositions comprising combinations of neohesperidine dihydrochalcone with maltol and/or ethylmaltol.
Uses of the flavor-modifying compositions is foodstuffs are also disclosed.
Uses of the flavor-modifying compositions is foodstuffs are also disclosed.
Description
CA 02205548 l997-05-20 WO 96117527 ~ ~l1l~9~ Q_ The pr~sent invention relates to flavoring cGr.~l-os~i~r.s. More particularly, it relates to a flavor modifying cGrl~ro~ oll cGrllp.ia;lly combinations of neohesperidine dihyJ~ocl ,- -~ne with maltol or ethyl maltol.
r, .~cessecl foodet~ ~s and flavors added to l~r~cessed foodetJ ~ffs typically do not 10have the intense flavor n ':5 C'C ~ ~ -3d wrth consumer ~,rt~ r.ces. For this reason, a flavor enll~c;..~ agent may be added to ~ot~ le the flavor. In n~ iGI) to ~oter,li~liG~ of the flavor the flavor enhanc;.,y agent also ~Jululllit~lùs the body and mouthfeel of the flavor or food~t~ ~.
Two of the most widely used flavor enhancers are maltol and ethyll"~lol. Maltol 15 is a naturally occurring substance found in the bark of young larch trees, pine needles and chicory. Early comn .ercial pro~uction of maltol was from the destructive distillation of wood. Natural maltol is usually obtained only in very small qu~ ,lilies by the above me~hod.
The sy"ll,esis of synthetic maltols as well as other gam~"a-pyrones, such as 20 pyromeconic acid is dQscriLed 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 sy"ll,es;s of maltol and ethyl, maltol, along with other yalllrl~a pyrones using a furfuryl alcohol as a starting l.lalelial is described in United States Patent numbers 4,082 717 and 4,289,704.
25Neohesperidine dih~,d~ ucl - .... o ne is a ~ Et~-ning agent ~ ared from na, i"gen a flavanone glycoside occurring naturally in y, ap~f, uit~ by the pr .cess des~;, iL ed 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 dihyJ~ochr'-one as a sw.a~tening agent.
30European Patent Ar F li_Qffon number 600977 refers to the use of neohesperidine dihyd~ocl,-'oone to pote"lidle the body and mouthfeel of foods and beverages.
United States Patent number 3 653 9~3 refers to a COI"~ ualion of neohesperidine dihydrochalcone and a sacl ,a" i"ous a~V_- ~tu, ,el as a c Jl~ctcning agent.
European patent ~,-FI~-~;cn number 507598 refers to a combination of 35sucralose and neohesperidi. ,e dihydrocl~alcGne as a sweetening agent.
United States Patent Number 4,581,378 refers to neohesperidine dihydlochalcone as a sweetening agent in a rodel,licide co~)~positiGI~.
In one embodiment, the pres~,lt invention is directed to a flavor-modifying cu"~l~osition CG~ Iiaillg maltol and neohesperidinQ dih~ ùch~ ,e.
r~r,~d is the CG~ -GSit;Gll wherein maltol is present at a level of from about 5 to about 100 parts per million and neohesperidine dihyd~ucl,-',.~ ~e is pr~se"l at a 5 level of from about 0.1 to about 10.0 parts per million.
The pr~ser,l invention is also directed to a foo~st~ff cor"i~,ia;,.g the maltol-neohespiridine dihyd,och-' o ,e co~ o~
The preser,l invention is also u~J to a method of modifying the flavor, body and mouthfeel of a foo~stl~f by adding to the foorlstuff the maltol-neoi)esperi~ine 10 dihydrochalcone CGI I pO~;YI 1 .
r,~ar,ed is the method wherein said foodstl~ff is sele 1æ~1 from the group cc: r,si~li, ,9 of soft Cdl Lon~led beverages, soft non-carbonated fruit flavored beverages, soft non-ca,Lonal~ad beverages, sauces, toppi"gs, meat products, poultry products, animal feeds, conlec,tionery products, baked goods, alcoholic beverages, savory 15 snacks, dairy products, condiments, and gravies.
In another embodiment, the iolesenl invention is directed to a flavor-modifying comrosition co"",,i~i"~ ethylmaltol and neohesperidine dihydrochalcone.
fer,ed is the composition wherein ethyl~"allol is preser,l at a level of from about 0.1 to about 20 parts per million and neohesperidine dihyJ~och~'~one is preser,l 20 at a level of from about 0.1 to about 10.0 parts per million.
The present invention is also directed to a foodstl ~fl coi "pri:,i"g the ethylmaltol-neohesp6ridine dihyd~ ùcl l - ' ~ ~ ne CGI l ~pO~itiGIl.
The pleser,l invention is also directed to a method of modifying the flavor, body and mouthfeel of a foo~lstl~ff cGmpri~i"g adding to the foodstuff the ethylmaitol-25 neohesperi " ,e dihyJ~ ùd~alCGI ,e co" ~pos~iGn.
r~ elled is the method wherein said foo~lst~ff is selectecl from the group consiali"g of soft carboll~led beverages, soft non-carLol ,aled fruit flavored beverages, soft non-ca,bol,aled beverages, sauces, toppings, meat products, poultry products, animal feeds, co"t~ctionery products, baked goods, alcohoiic beverages, savory 30 snacks, dairy products, condiment and gravies.
In still another embodiment, the -present invention is directed to a flavor modifying comrosiliGn cGm~Jri~il Ig maltol, ethylmaitol and neohesperidine dihyJ,uch~' ~ne.
WO 9611~1S2'1 PCTJ~gS,'. 0 7~
r~ .l is the co"~po~eition wherein maltol is pr~s~nt at a level of from about 5 to about 100 parts per million, ethyb..~llol is ~,r~sellt at a level of from about 0.1 to " about 20 parts per million and neohesl~t"idine dihydrochalcone is l~r~sent at a level of from about 0.1 to about 10.0 parts per million.
The ,~r~sel,l invention is also directed to a foo~l~t~ ff c~ JIiailly the maltolethyh.)allol, neohesperidine dih~,d~ucl~ ne cGr.,ros;~iGn.
The ,~,n3se, ll invention is also directed to a method of modifying the flavor, body and mouthfeel of a foodstl~f compri~ adding to the foo~let~ the maltol-ethyh,~allùl-neohesperidine dihy-l,ocl~ o ne CG m rositiGn.
Pl~r.æd is the method wherein said foodst~ff is s~l~cted from the group consi;,li"~ of soft carLonaled beverages, soft non-carLo, laled fruit flavored beverages, soft non-carbonated beverages, sauces, toFFi.,gs, meat products, poultry products, animal feeds, cûr,rt,~ionely products, baked goods, alcoholic beverages, savory snacks, dairy products, condiments and gravies.
The prese"l invention is also directed to a method of reducing the u, ~'----nt taste of a ~ha,~ ceuticAI com;~o~itiGn cor"~,,iai,.~ adding to the pl)&r,,,Ace-~içAI aflavor poter,liali"g cGr"pQe~tiGn, said flavor poter,liali"g cGrl ll~osil;Gn 5~ læd from the group consi~li"~ of (a) maltol-neohesperidine dihydrocl ,alcone;
(b) ethylmaltol - "eol)esperidine dihydrochalcone; and (c) maltol - ethylmaltol-neohesperidine dihydrocl,alcone.
One co~, ,pûl)enl of certain flavor-modifying comrositions of the preseol invention is maltol. Natural or synthetic maltol may be used and in the coulext of the ,,.reser)t spe~ iç~ n, the term maltol enCoi"r~cses both types. Synthetic maltol is commercially available from the Food !Solence Group of Pfizer Inc and is sold under the trade name VeltoP.
Another cGr"ponent of certain flavor-modifying cGr,-poci~iQ"s of the presenl invention is ethyl maltol. Ethyl maltol is also co"""er~ially available from the Food Science Group of Pfizer Inc and is sold under the trade name Veltol~ Plus.
Another component of the flavor-pol~r,liali"g comrosition of the presel)t invention is neol)esperidine dihydlocl1~oone which is commercial available from Linke and Exquim ~1V0 96~175~7 PCTJIB95100877 If the flavor-modifying cGr ~ro~;Gn contains maltol, the maltol is preser,l at alevel of from about 5 to about 100 parts per million.
If the flavor-"~Gdify;..g comr4s~tion contains ethylmaKol, the ethylmaltol is ~,r~se, .1 at a level of from about 0.1 to about 20 parts per million.
The level of neohespe.idine in the flavor modifying co~)~por~tiGn will be from about 0.1 to about 10.0 parts per million.
Non-limiting examples of food~ ~fs into which the flavor-modifying cor, posiliol)s may be added include soft c~Lon~led beverages, soft non~arLol.dled fruit flavored beverages, soft non-c~rl,onaled beverages, sauces, t~rl ..gs, meat products, poultry products, animal feeds, cor.le.,tiGnery products, baked goods, alcoholic beverages, savory snacks, dairy products, cGn.li"~enl~ and gravies.
The flavor-modifying CGI~; os~t;Gns of the pr~sent invention may also be added to pl)ar"~celJticAi coi,-po~ilions, both ethical and overthe counter (OTC).
The flavor-modifying cGrl~rosHiGIls of the ~r~:ser.l invention may also be addedto animal feeds.
Having descril.ed the invention in general terms, ref~rence is now made to specificexdm~ `es. Itistobeu,-der:,loodthattheseexdr F'esarenotmeanttolimitthe pr~senl invention, the scope of which is deler",i"ed by the appended claims.
Diet Cola Samples of a commercial asp~ larne-sweetened diet cola, alone an s~ lemer,led with flavor enhancer~, were evaluated by an expert panel of sensoryAcse5sor~ as noted below:
a. The control without added flavor enhancer~ was found to have a good quality sweetness, a flavor typical of cola, and a somewhat bitter aJlt ~ le.
b. A sample containing 3 ppm of Veltol Plus was swee~er and more rounded in flavor than the control.
c. A sample containing 1 ppm of Veltol Plus and 1 ppm of neohesperidine dihy-l. uchr ~. ~ ne (NHDC) had upfront sweetness which was longer lasting, a greater flavor impact, and less bittemess than the control.
== ==
~IYO 96117527 1 . ~ 877 Tar,yeri"e Flavor eo~s solutions containing 0.1% l~ e,i..e flavor, 5% sucrose, and 0.15%
citric acid, alone and supplel"er,led with flavor enl-ancerY, were evaluated by expert 5 sensory panelists as noted below:
a. The control without flavor ~nl .ancera was aldehydic, tart, and typical of tange.;. ,e.
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.
Original Fat Free Style Barbecue Sauce A standard original fat free style barbecue sauce was ev~ t~d The barbecue sauce was then dosed with various levels of Veltol, Veltol-Plus, and NHDC com~ nalions with both Veltol and Veltol-Plus. These were then coln,oar~d to the standard barbecue sauce:
a. Standard barbecue sauce was acidic, spicy, and thin.
b. Veitol at a level of 50ppm i"creased the spice notes.
c. Veltol-Plus at a level of 1 Opm increased s~ etl ess, and reduced the acid bite.
d. NHDC at 2ppm along with 30ppm Veltol and 5ppm Veltol-Plus made the 25 body cr~ar ,ier, rounded the flavor, increased spice notes, and red~ced acid bite.
Dark (Bittersweet) Chocolate A standard dark (bittersweet) chocolate product was evaluated with Veltol, and NHDC and Veltol combinations. The products made contained 1 00ppm of Veltol, 1 ppm 30 NHDC along with 100ppm of Veltol.
a. Standard dark (bille,_.vcct) chocolate was typical.
b. Veltol at 1 00ppm i- .creased creaminess, sweetness, and chocol~~^
char~..ter.
WO96/17527 P~ CE7~
c. NHDC at 1ppm along with 100ppm of Veltol also i,.cleased body, mouthfeel, and incr~ased the ChOCGI-l e Cllar~ 1el. There was no siy~ r~nce b~.w6~n the enh~ncer,~e"l that Veltol at 100ppm had on the aLL~d~
~10 ~6r~7527 PCTJlB95JOn877 s ~o o O
C ~ Y ~ ~ ~ 8 .: i E Y
l; ~-- E~ '= j'--' 02 C~
o 0~ ~ ~ 3 ~ 3 ", ~, ~" c 3 ~n 3 5 I t~ ~ I o I ~I ~ Q 3 I .
> Z ~ iZ o Z c, Z ~ Z ~Z ~ a~ ~ Z ~,7,~
I U~
~ 3 o o ~o c ~ N
c ~~1~ Q
g Q Z ~
cn ~ ~ _ ~
O
5 a5 o ~ ~ ~ o C,, ,D
z~ Q
Q O
c o ~ ~
Z ~ O
o _ rI E ~ ~ ~ N _ N C~
.O O -- Q
~C
c Co Z ~ a~ ae aa ae ae ae a~
O ~ r~Il~ ~ -- ~ -- ~ --C --~ O O O O o o o U~ ,_ ~
o 8 1ll .r3: ~ 3 o ~ N
o ~ P;o ~ _ ~ .C :k ~ * O~
-- O ~ ~ a~ C C
Q~ a~ ~ C~ ~ Z ~ n z ~ z IL
u~ o u~ o u~
-- C~l N
wo 96~1~527 ~.,~3s,~C_ 7 o ~ o ~ ~ o O
'-- 2 ~ ~ oE 8 ' ~ 3 ~ E ' ' ~ E o~ ~) E ~ ~n ' E Q w 30 E c E E
.~ O ~ 3 ~ ~, ,~n ,o ~ _ O a) ~~ ~, O
- E ~ 3 ~ ~ o ~ c~
Q ~ ~ ~ C W C~ I I I I Z
I-- O I a~ C I C.) ~ 0 ~Z Z Z Z
Z ~ E Z .C ~ Z _ Q o c~ ~ o ~ 3 a O Eu) ~ ~ ~ u~
:J~ 5 Q
~ ~ o 'I' ~ CO~ ~
Z ~ Q
' o o I
Z Q
O U)O o ~
~ o o O o O
o c~ Z ~L o IL N o ~
~L ~, ~ a~ CO; ~ ~ o ~ ~ ~ E o ~
o ~ Q ~ ~ ~ c ~ ~ ~ Q n Z C~Z ~ cn C~ ~ o ~ z u~ o u~
WO 96r~7s27 PCT/IB95/00877 L ~ ~3 o ~ E.
;~ ^ ^ 2 2 2 2 2 2, C ~ C ~ C~
I I
~J ~ N -- _ ~ ~ ~ 2 ~
~ UO) CU ~ ~ _ o o o o o ~ ~D N
O O O O O
E F ~ 8~y C~ ~ ~
U~o WQ 96r~7527 ~ b55~ 77 .C ~ ~0 n E ~ ~ " ' " e i a~ 3 3 0 ~ 0 ' ~ 0 0 Q _ ~ Q~;
o e u~ ~ ti) tB ~ u~ s ~n s ~
J 3 3 3 2 .~ 3 0w a~ 0w ,q C) o ~, o ~, o ~,- o ~, o C,~ o ~, o w ~ ~ 5 ~ 5Q 5c~ 5 ~ 5 ~ E c~ 5 a~ O
J U~
N 0 5 3 ~
c , o ~ ~ o Q 3 LL~ ~
n 5 E ~, o ,OD ~
~ ~.
o 11~
z o > ~ c,) o ;~ I N Cl~ N N N C'~
Z O Q
z 'c s -- r ~ O ~ O ~ ,~ 0 E 0~ oE ~a u~ O u) O ~
-- N N
WO g6~17S27 1 ~11-D5~ ~77 ~. ~ .
z S ~ ~ ~; a ~
o E 5 ~ a ~ C ~
o ~ 2 "--E lU _ ~, 3 '~ 3 ;j; ~ 3 o /~
", c o C 5 c ~ I I " Z
~ cn O ~ ~ ~ ~ ~ ~ Q~ O
O E
3: 5 ~, ~
8 Z 5 ~ ~ 8 E
C) ~ Q
z _ O r O ~
-3 ~ ~ ~ ~ 3 ` 3 ~ 3 ~- o ~ a E O
u~ o u~ o c~
WO 96117527 PCTI~B95J00877 ~n O
~D ~ sF --- o o o o ô
~ _ _ C C ~ C.) Z Z Z Z
o _ o o o U~ o o s o C C ~
g ~, a ~ ~ ~ O ~
U~ O
CA 02205~48 1997-05-20 WO 96/17527 PCTlJ~5~ 0 ~77 E
2 Q I y;! I ~i I o I 5 o ~ tn 5 3 ô
C) Z 5 ~ U, o N N
~ ~ _ LL
Z
~n ~ a) -- ~ O O
a) 11 z E
Q _ Q
O
~ c al ~a C --~ ~ o ~tl Q~ O r Q X 2 ~ .~ x ~ ~ x 2 ~ ~ x c ~ ._ a u~ o u~ o u~ o N C~l c~
r, .~cessecl foodet~ ~s and flavors added to l~r~cessed foodetJ ~ffs typically do not 10have the intense flavor n ':5 C'C ~ ~ -3d wrth consumer ~,rt~ r.ces. For this reason, a flavor enll~c;..~ agent may be added to ~ot~ le the flavor. In n~ iGI) to ~oter,li~liG~ of the flavor the flavor enhanc;.,y agent also ~Jululllit~lùs the body and mouthfeel of the flavor or food~t~ ~.
Two of the most widely used flavor enhancers are maltol and ethyll"~lol. Maltol 15 is a naturally occurring substance found in the bark of young larch trees, pine needles and chicory. Early comn .ercial pro~uction of maltol was from the destructive distillation of wood. Natural maltol is usually obtained only in very small qu~ ,lilies by the above me~hod.
The sy"ll,esis of synthetic maltols as well as other gam~"a-pyrones, such as 20 pyromeconic acid is dQscriLed 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 sy"ll,es;s of maltol and ethyl, maltol, along with other yalllrl~a pyrones using a furfuryl alcohol as a starting l.lalelial is described in United States Patent numbers 4,082 717 and 4,289,704.
25Neohesperidine dih~,d~ ucl - .... o ne is a ~ Et~-ning agent ~ ared from na, i"gen a flavanone glycoside occurring naturally in y, ap~f, uit~ by the pr .cess des~;, iL ed 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 dihyJ~ochr'-one as a sw.a~tening agent.
30European Patent Ar F li_Qffon number 600977 refers to the use of neohesperidine dihyd~ocl,-'oone to pote"lidle the body and mouthfeel of foods and beverages.
United States Patent number 3 653 9~3 refers to a COI"~ ualion of neohesperidine dihydrochalcone and a sacl ,a" i"ous a~V_- ~tu, ,el as a c Jl~ctcning agent.
European patent ~,-FI~-~;cn number 507598 refers to a combination of 35sucralose and neohesperidi. ,e dihydrocl~alcGne as a sweetening agent.
United States Patent Number 4,581,378 refers to neohesperidine dihydlochalcone as a sweetening agent in a rodel,licide co~)~positiGI~.
In one embodiment, the pres~,lt invention is directed to a flavor-modifying cu"~l~osition CG~ Iiaillg maltol and neohesperidinQ dih~ ùch~ ,e.
r~r,~d is the CG~ -GSit;Gll wherein maltol is present at a level of from about 5 to about 100 parts per million and neohesperidine dihyd~ucl,-',.~ ~e is pr~se"l at a 5 level of from about 0.1 to about 10.0 parts per million.
The pr~ser,l invention is also directed to a foo~st~ff cor"i~,ia;,.g the maltol-neohespiridine dihyd,och-' o ,e co~ o~
The preser,l invention is also u~J to a method of modifying the flavor, body and mouthfeel of a foo~stl~f by adding to the foorlstuff the maltol-neoi)esperi~ine 10 dihydrochalcone CGI I pO~;YI 1 .
r,~ar,ed is the method wherein said foodstl~ff is sele 1æ~1 from the group cc: r,si~li, ,9 of soft Cdl Lon~led beverages, soft non-carbonated fruit flavored beverages, soft non-ca,Lonal~ad beverages, sauces, toppi"gs, meat products, poultry products, animal feeds, conlec,tionery products, baked goods, alcoholic beverages, savory 15 snacks, dairy products, condiments, and gravies.
In another embodiment, the iolesenl invention is directed to a flavor-modifying comrosition co"",,i~i"~ ethylmaltol and neohesperidine dihydrochalcone.
fer,ed is the composition wherein ethyl~"allol is preser,l at a level of from about 0.1 to about 20 parts per million and neohesperidine dihyJ~och~'~one is preser,l 20 at a level of from about 0.1 to about 10.0 parts per million.
The present invention is also directed to a foodstl ~fl coi "pri:,i"g the ethylmaltol-neohesp6ridine dihyd~ ùcl l - ' ~ ~ ne CGI l ~pO~itiGIl.
The pleser,l invention is also directed to a method of modifying the flavor, body and mouthfeel of a foo~lstl~ff cGmpri~i"g adding to the foodstuff the ethylmaitol-25 neohesperi " ,e dihyJ~ ùd~alCGI ,e co" ~pos~iGn.
r~ elled is the method wherein said foo~lst~ff is selectecl from the group consiali"g of soft carboll~led beverages, soft non-carLol ,aled fruit flavored beverages, soft non-ca,bol,aled beverages, sauces, toppings, meat products, poultry products, animal feeds, co"t~ctionery products, baked goods, alcohoiic beverages, savory 30 snacks, dairy products, condiment and gravies.
In still another embodiment, the -present invention is directed to a flavor modifying comrosiliGn cGm~Jri~il Ig maltol, ethylmaitol and neohesperidine dihyJ,uch~' ~ne.
WO 9611~1S2'1 PCTJ~gS,'. 0 7~
r~ .l is the co"~po~eition wherein maltol is pr~s~nt at a level of from about 5 to about 100 parts per million, ethyb..~llol is ~,r~sellt at a level of from about 0.1 to " about 20 parts per million and neohesl~t"idine dihydrochalcone is l~r~sent at a level of from about 0.1 to about 10.0 parts per million.
The ,~r~sel,l invention is also directed to a foo~l~t~ ff c~ JIiailly the maltolethyh.)allol, neohesperidine dih~,d~ucl~ ne cGr.,ros;~iGn.
The ,~,n3se, ll invention is also directed to a method of modifying the flavor, body and mouthfeel of a foodstl~f compri~ adding to the foo~let~ the maltol-ethyh,~allùl-neohesperidine dihy-l,ocl~ o ne CG m rositiGn.
Pl~r.æd is the method wherein said foodst~ff is s~l~cted from the group consi;,li"~ of soft carLonaled beverages, soft non-carLo, laled fruit flavored beverages, soft non-carbonated beverages, sauces, toFFi.,gs, meat products, poultry products, animal feeds, cûr,rt,~ionely products, baked goods, alcoholic beverages, savory snacks, dairy products, condiments and gravies.
The prese"l invention is also directed to a method of reducing the u, ~'----nt taste of a ~ha,~ ceuticAI com;~o~itiGn cor"~,,iai,.~ adding to the pl)&r,,,Ace-~içAI aflavor poter,liali"g cGr"pQe~tiGn, said flavor poter,liali"g cGrl ll~osil;Gn 5~ læd from the group consi~li"~ of (a) maltol-neohesperidine dihydrocl ,alcone;
(b) ethylmaltol - "eol)esperidine dihydrochalcone; and (c) maltol - ethylmaltol-neohesperidine dihydrocl,alcone.
One co~, ,pûl)enl of certain flavor-modifying comrositions of the preseol invention is maltol. Natural or synthetic maltol may be used and in the coulext of the ,,.reser)t spe~ iç~ n, the term maltol enCoi"r~cses both types. Synthetic maltol is commercially available from the Food !Solence Group of Pfizer Inc and is sold under the trade name VeltoP.
Another cGr"ponent of certain flavor-modifying cGr,-poci~iQ"s of the presenl invention is ethyl maltol. Ethyl maltol is also co"""er~ially available from the Food Science Group of Pfizer Inc and is sold under the trade name Veltol~ Plus.
Another component of the flavor-pol~r,liali"g comrosition of the presel)t invention is neol)esperidine dihydlocl1~oone which is commercial available from Linke and Exquim ~1V0 96~175~7 PCTJIB95100877 If the flavor-modifying cGr ~ro~;Gn contains maltol, the maltol is preser,l at alevel of from about 5 to about 100 parts per million.
If the flavor-"~Gdify;..g comr4s~tion contains ethylmaKol, the ethylmaltol is ~,r~se, .1 at a level of from about 0.1 to about 20 parts per million.
The level of neohespe.idine in the flavor modifying co~)~por~tiGn will be from about 0.1 to about 10.0 parts per million.
Non-limiting examples of food~ ~fs into which the flavor-modifying cor, posiliol)s may be added include soft c~Lon~led beverages, soft non~arLol.dled fruit flavored beverages, soft non-c~rl,onaled beverages, sauces, t~rl ..gs, meat products, poultry products, animal feeds, cor.le.,tiGnery products, baked goods, alcoholic beverages, savory snacks, dairy products, cGn.li"~enl~ and gravies.
The flavor-modifying CGI~; os~t;Gns of the pr~sent invention may also be added to pl)ar"~celJticAi coi,-po~ilions, both ethical and overthe counter (OTC).
The flavor-modifying cGrl~rosHiGIls of the ~r~:ser.l invention may also be addedto animal feeds.
Having descril.ed the invention in general terms, ref~rence is now made to specificexdm~ `es. Itistobeu,-der:,loodthattheseexdr F'esarenotmeanttolimitthe pr~senl invention, the scope of which is deler",i"ed by the appended claims.
Diet Cola Samples of a commercial asp~ larne-sweetened diet cola, alone an s~ lemer,led with flavor enhancer~, were evaluated by an expert panel of sensoryAcse5sor~ as noted below:
a. The control without added flavor enhancer~ was found to have a good quality sweetness, a flavor typical of cola, and a somewhat bitter aJlt ~ le.
b. A sample containing 3 ppm of Veltol Plus was swee~er and more rounded in flavor than the control.
c. A sample containing 1 ppm of Veltol Plus and 1 ppm of neohesperidine dihy-l. uchr ~. ~ ne (NHDC) had upfront sweetness which was longer lasting, a greater flavor impact, and less bittemess than the control.
== ==
~IYO 96117527 1 . ~ 877 Tar,yeri"e Flavor eo~s solutions containing 0.1% l~ e,i..e flavor, 5% sucrose, and 0.15%
citric acid, alone and supplel"er,led with flavor enl-ancerY, were evaluated by expert 5 sensory panelists as noted below:
a. The control without flavor ~nl .ancera was aldehydic, tart, and typical of tange.;. ,e.
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.
Original Fat Free Style Barbecue Sauce A standard original fat free style barbecue sauce was ev~ t~d The barbecue sauce was then dosed with various levels of Veltol, Veltol-Plus, and NHDC com~ nalions with both Veltol and Veltol-Plus. These were then coln,oar~d to the standard barbecue sauce:
a. Standard barbecue sauce was acidic, spicy, and thin.
b. Veitol at a level of 50ppm i"creased the spice notes.
c. Veltol-Plus at a level of 1 Opm increased s~ etl ess, and reduced the acid bite.
d. NHDC at 2ppm along with 30ppm Veltol and 5ppm Veltol-Plus made the 25 body cr~ar ,ier, rounded the flavor, increased spice notes, and red~ced acid bite.
Dark (Bittersweet) Chocolate A standard dark (bittersweet) chocolate product was evaluated with Veltol, and NHDC and Veltol combinations. The products made contained 1 00ppm of Veltol, 1 ppm 30 NHDC along with 100ppm of Veltol.
a. Standard dark (bille,_.vcct) chocolate was typical.
b. Veltol at 1 00ppm i- .creased creaminess, sweetness, and chocol~~^
char~..ter.
WO96/17527 P~ CE7~
c. NHDC at 1ppm along with 100ppm of Veltol also i,.cleased body, mouthfeel, and incr~ased the ChOCGI-l e Cllar~ 1el. There was no siy~ r~nce b~.w6~n the enh~ncer,~e"l that Veltol at 100ppm had on the aLL~d~
~10 ~6r~7527 PCTJlB95JOn877 s ~o o O
C ~ Y ~ ~ ~ 8 .: i E Y
l; ~-- E~ '= j'--' 02 C~
o 0~ ~ ~ 3 ~ 3 ", ~, ~" c 3 ~n 3 5 I t~ ~ I o I ~I ~ Q 3 I .
> Z ~ iZ o Z c, Z ~ Z ~Z ~ a~ ~ Z ~,7,~
I U~
~ 3 o o ~o c ~ N
c ~~1~ Q
g Q Z ~
cn ~ ~ _ ~
O
5 a5 o ~ ~ ~ o C,, ,D
z~ Q
Q O
c o ~ ~
Z ~ O
o _ rI E ~ ~ ~ N _ N C~
.O O -- Q
~C
c Co Z ~ a~ ae aa ae ae ae a~
O ~ r~Il~ ~ -- ~ -- ~ --C --~ O O O O o o o U~ ,_ ~
o 8 1ll .r3: ~ 3 o ~ N
o ~ P;o ~ _ ~ .C :k ~ * O~
-- O ~ ~ a~ C C
Q~ a~ ~ C~ ~ Z ~ n z ~ z IL
u~ o u~ o u~
-- C~l N
wo 96~1~527 ~.,~3s,~C_ 7 o ~ o ~ ~ o O
'-- 2 ~ ~ oE 8 ' ~ 3 ~ E ' ' ~ E o~ ~) E ~ ~n ' E Q w 30 E c E E
.~ O ~ 3 ~ ~, ,~n ,o ~ _ O a) ~~ ~, O
- E ~ 3 ~ ~ o ~ c~
Q ~ ~ ~ C W C~ I I I I Z
I-- O I a~ C I C.) ~ 0 ~Z Z Z Z
Z ~ E Z .C ~ Z _ Q o c~ ~ o ~ 3 a O Eu) ~ ~ ~ u~
:J~ 5 Q
~ ~ o 'I' ~ CO~ ~
Z ~ Q
' o o I
Z Q
O U)O o ~
~ o o O o O
o c~ Z ~L o IL N o ~
~L ~, ~ a~ CO; ~ ~ o ~ ~ ~ E o ~
o ~ Q ~ ~ ~ c ~ ~ ~ Q n Z C~Z ~ cn C~ ~ o ~ z u~ o u~
WO 96r~7s27 PCT/IB95/00877 L ~ ~3 o ~ E.
;~ ^ ^ 2 2 2 2 2 2, C ~ C ~ C~
I I
~J ~ N -- _ ~ ~ ~ 2 ~
~ UO) CU ~ ~ _ o o o o o ~ ~D N
O O O O O
E F ~ 8~y C~ ~ ~
U~o WQ 96r~7527 ~ b55~ 77 .C ~ ~0 n E ~ ~ " ' " e i a~ 3 3 0 ~ 0 ' ~ 0 0 Q _ ~ Q~;
o e u~ ~ ti) tB ~ u~ s ~n s ~
J 3 3 3 2 .~ 3 0w a~ 0w ,q C) o ~, o ~, o ~,- o ~, o C,~ o ~, o w ~ ~ 5 ~ 5Q 5c~ 5 ~ 5 ~ E c~ 5 a~ O
J U~
N 0 5 3 ~
c , o ~ ~ o Q 3 LL~ ~
n 5 E ~, o ,OD ~
~ ~.
o 11~
z o > ~ c,) o ;~ I N Cl~ N N N C'~
Z O Q
z 'c s -- r ~ O ~ O ~ ,~ 0 E 0~ oE ~a u~ O u) O ~
-- N N
WO g6~17S27 1 ~11-D5~ ~77 ~. ~ .
z S ~ ~ ~; a ~
o E 5 ~ a ~ C ~
o ~ 2 "--E lU _ ~, 3 '~ 3 ;j; ~ 3 o /~
", c o C 5 c ~ I I " Z
~ cn O ~ ~ ~ ~ ~ ~ Q~ O
O E
3: 5 ~, ~
8 Z 5 ~ ~ 8 E
C) ~ Q
z _ O r O ~
-3 ~ ~ ~ ~ 3 ` 3 ~ 3 ~- o ~ a E O
u~ o u~ o c~
WO 96117527 PCTI~B95J00877 ~n O
~D ~ sF --- o o o o ô
~ _ _ C C ~ C.) Z Z Z Z
o _ o o o U~ o o s o C C ~
g ~, a ~ ~ ~ O ~
U~ O
CA 02205~48 1997-05-20 WO 96/17527 PCTlJ~5~ 0 ~77 E
2 Q I y;! I ~i I o I 5 o ~ tn 5 3 ô
C) Z 5 ~ U, o N N
~ ~ _ LL
Z
~n ~ a) -- ~ O O
a) 11 z E
Q _ Q
O
~ c al ~a C --~ ~ o ~tl Q~ O r Q X 2 ~ .~ x ~ ~ x 2 ~ ~ x c ~ ._ a u~ o u~ o u~ o N C~l c~
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 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.
11. A flavor-modifying composition comprising maltol, ethylmaltol and neohesperidine dihydrochaicone.
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 groupconsisting 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.
(a) maltol-neohesperidine dihydrochalcone;
(b) ethylmaltol - neohesperidine dihydrochalcone;
(c) maltol - ethylmaltol - neohesperidine dihydrochalcone.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US35365594A | 1994-12-09 | 1994-12-09 | |
| US08/353,655 | 1994-12-09 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2205548A1 true CA2205548A1 (en) | 1996-06-13 |
Family
ID=23390008
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002205548A Abandoned CA2205548A1 (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) | NO972584D0 (en) |
| TW (1) | TW302271B (en) |
| WO (1) | WO1996017527A1 (en) |
| ZA (1) | ZA9510430B (en) |
Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7879376B2 (en) * | 2005-05-23 | 2011-02-01 | Cadbury Adams Usa Llc | Taste potentiator compositions and edible confectionery and chewing gum products 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 |
Family Cites Families (8)
| 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 |
| US3466629A (en) * | 1966-06-27 | 1969-09-09 | Automatic Elect Lab | Reusable data planes for mechanically alterable memory systems |
| US4001453A (en) * | 1973-10-05 | 1977-01-04 | Givaudan Corporation | Sweetening compositions |
| 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 |
| LU84363A1 (en) * | 1982-09-03 | 1983-02-28 | Hoechst Ag | PREPARATIONS WITH ACESULFAM WITH IMPROVED TASTE |
| DE69111050T2 (en) * | 1991-02-26 | 1995-11-23 | Zoster Sa | Use of neohesperidine dihydrochalcone to strengthen the body and mouthfeel of food and beverages. |
| GB9107142D0 (en) * | 1991-04-05 | 1991-05-22 | Tate & Lyle Plc | Sweetening agents |
-
1995
- 1995-10-16 CA CA002205548A patent/CA2205548A1/en not_active Abandoned
- 1995-10-16 WO PCT/IB1995/000877 patent/WO1996017527A1/en not_active Application Discontinuation
- 1995-10-16 JP JP8517444A patent/JPH10510152A/en active Pending
- 1995-10-16 EP EP95932883A patent/EP0794709A1/en not_active Ceased
- 1995-10-16 CN CN95196603A patent/CN1168622A/en active Pending
- 1995-10-16 AU AU35758/95A patent/AU691666B2/en not_active Ceased
- 1995-10-16 BR BR9509899A patent/BR9509899A/en not_active Application Discontinuation
- 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 NO NO972584A patent/NO972584D0/en not_active Application Discontinuation
- 1997-06-06 FI FI972435A patent/FI972435A/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| ZA9510430B (en) | 1997-06-09 |
| JPH10510152A (en) | 1998-10-06 |
| NO972584L (en) | 1997-06-06 |
| CN1168622A (en) | 1997-12-24 |
| TW302271B (en) | 1997-04-11 |
| IL116204A (en) | 2000-07-26 |
| NO972584D0 (en) | 1997-06-06 |
| EP0794709A1 (en) | 1997-09-17 |
| FI972435A (en) | 1997-06-09 |
| AU691666B2 (en) | 1998-05-21 |
| MX9704249A (en) | 1997-09-30 |
| BR9509899A (en) | 1997-12-30 |
| WO1996017527A1 (en) | 1996-06-13 |
| FI972435A0 (en) | 1997-06-06 |
| IL116204A0 (en) | 1996-01-31 |
| AU3575895A (en) | 1996-06-26 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US11653685B2 (en) | D-psicose-containing sweetener and foods and drinks and the like obtained by using same | |
| KR100596119B1 (en) | Use of D-Tagatose as Synergiser and Flavour Enhancer | |
| US5902628A (en) | Beverage with reduction of lingering sweet aftertaste of sucralose | |
| KR101531202B1 (en) | Method of improving sweetness qualities of stevia extract | |
| US20030008046A1 (en) | Use of n-neohexyl-a-aspartyl-l-phenylalanine methyl ester as a flavor modifier | |
| EP2340719B1 (en) | Aroma composition comprising o-coumaric acid to reduce or suppress undesirable taste impressions of sweeteners | |
| AU2018249143B2 (en) | Method for reducing lingering sweet aftertaste | |
| KR20090061673A (en) | Taste-improving agent and food or drink containing the same | |
| JP7401532B2 (en) | Polymethoxyflavones and their use as mouthfeel enhancers and bitterness masking agents | |
| JP7012638B2 (en) | Compositions containing taste-regulating compounds, their use and foods containing them | |
| CA2205548A1 (en) | Flavor modifying composition | |
| EP3823469B1 (en) | Sweetener formulations and uses | |
| JP6826825B2 (en) | Fruit-flavored alcoholic beverage with reduced sweetness | |
| JP2001161309A (en) | Method for imparting sweetness and sweetener | |
| US10653173B2 (en) | Method for masking unpleasant taste | |
| JPS594114B2 (en) | How to make healthy vinegar drink | |
| JP6875370B2 (en) | Compositions containing taste-regulating compounds, their use and foods containing them | |
| KR102325860B1 (en) | Novel low glycemic index sweetener | |
| JP2011024445A (en) | Taste improver and taste-improving method for stevia extract | |
| CA1262317A (en) | Sugar simulating compounds | |
| Reineccius | Flavoring materials contributing to taste | |
| JP3477667B2 (en) | Flavor for food flavor, flavor improving agent, method for improving flavor and flavor of food flavor, and food flavor composition | |
| MXPA97004249A (en) | Sa modification composition | |
| JP2005040047A (en) | Sweetener composition | |
| JPH03112460A (en) | Agent and method for increasing and improving taste and flavor of food and drink |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FZDE | Discontinued |