CN102655766B - 余味掩蔽 - Google Patents
余味掩蔽 Download PDFInfo
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- CN102655766B CN102655766B CN2010800569188A CN201080056918A CN102655766B CN 102655766 B CN102655766 B CN 102655766B CN 2010800569188 A CN2010800569188 A CN 2010800569188A CN 201080056918 A CN201080056918 A CN 201080056918A CN 102655766 B CN102655766 B CN 102655766B
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- 230000000873 masking effect Effects 0.000 title abstract 3
- 206010013911 Dysgeusia Diseases 0.000 title abstract 2
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- 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
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- 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
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- A—HUMAN NECESSITIES
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- 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
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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Abstract
掩蔽在消耗品组合物的消耗中所感受到的苦余味的方法，包括向该组合物中添加掩蔽量的氯化胆碱。所需的比例显著低于用作膳食补充剂的氯化胆碱的比例。
Description
本公开涉及苦余味的掩蔽方法。
苦余味在许多消耗品组合物(即口服用于摄入(例如食品和饮料)或用于短暂保持在口腔中、然后吐出(例如漱口剂)的组合物)的消耗中被观察到。一个具体实例是在一些非糖的天然和人造甜味剂例如甜叶菊衍生物（包括莱鲍迪苷A(rebaudioside A)(“Reb A”)、甜菊苷(stevioside)、三氯半乳蔗糖、阿斯巴甜、三叶苷、环己基氨基磺酸盐、糖精、纽甜、莽那亭(monatin)和安塞蜜(acesulfame K)(“ace-K”)）中发现的苦余味。这可能对消费者产生阻力，例如那些尝试通过消耗其中部分基于正常糖的甜味剂被这种甜味剂替代的产品以减少卡路里摄取量的消费者。苦余味在所谓的高强度甜味剂中尤其明显。
然而，苦余味不仅仅是甜味剂添加的结果。例如功能性成分和营养制品也可以导致异常特征或余味，实例包括咖啡因、牛磺酸、L-肉碱、单宁类、葡糖酸内酯(gluconorolactone)、一些维生素和矿物质以及在运动饮料、能量饮料等中发现的盐。
解决这一问题的一种提出的方法在于添加掩蔽剂，其掩蔽苦余味，同时对其他口腔所感受到的特性没有不利影响。尽管这种掩蔽机制尚不清楚，但是认为涉及阻断口腔中和舌头上的至少一些苦味感受器。迄今为止，这种机制的实际实现尚没有特别的成功。
目前已经发现能够通过一种简单有效的方法掩蔽广谱的苦余味。因此，提供了掩蔽在消耗品组合物的消耗中所感受到的苦余味的方法，所述方法包括将掩蔽量的氯化胆碱添加到该组合物中。
氯化胆碱天然存在且是必需营养素。它列于US Food and DrugAdministration的GRAS(Generally Recognised As Safe)清单上，即它可以不受限制地使用。它作为膳食补充剂在商业上销售并且纯物质可从精细化学品供应商处得到。已知可以将其加入到增甜组合物中(例如US 3329508和US2008/107775)。然而，它可以掩蔽广泛应用中的苦余味的事实至今是未知和令人意外的。
所谓“掩蔽量”指的是产生期望的苦余味掩蔽的足够氯化胆碱。显著低于用于膳食补充剂的量(425mg/天，对于女性；525mg/天，对于男性)的量自然是可变的，这取决于期望的掩蔽程度以及组合物和所寻求阻断的特定余味的性质。然而，本领域技术人员易于仅使用常规实验确定每种情况中适合的量。
作为一般性的指导原则，所用的氯化胆碱的量在500ppb-500ppm之间改变，更具体地说在10ppm-50ppm之间改变。然而，仅将这些量指定为一般性的指导原则，本领域技术人员可以利用这些限制以外的量达到特定的效果。
可以如上所述被阻断的苦余味的具体的非限制性实例是感受如下方面的那些：
-无糖甜味剂，
-运动饮料，
-基于咖啡的饮料，
-基于大豆的饮料。
氯化胆碱可以用于其中可以感受到苦余味的任意消耗品组合物。这种组合物的非限制性实例包括膳食软饮料、调味水、乳品饮料、咖啡饮料、酸乳、冰淇淋、口服药物制剂、谷类食物、饼干、蛋糕、口香糖、硬糖、巧克力、能量饮料、牙膏、漱口剂、营养制品等。
因此，还提供了消耗品组合物，其中该组合物包含组合物基料和掩蔽余味量的氯化胆碱，所述组合物基料包含至少一种引起苦余味的成分。包含出于膳食补充原因所需的正常量的氯化胆碱的消耗品组合物不包括在这种组合物中。
所谓“组合物基料”是指除氯化胆碱外制备组合物必不可少的所有成分的组合。
现在参考如下实施例进一步描述本说明书的公开内容，其描述了具体的实施方案且不打算以任何方式对本说明书的范围进行限定。
实施例1
氯化胆碱在各种可乐饮料中的应用
(a)三氯半乳蔗糖可乐；氯化胆碱12ppm。
由12位小组成员进行的盲测发现，与未处理的可乐相反，经处理的可乐具有更令人愉快的香味特性，无余味或异常特征，其中一些小组成员报告甜味轻微减小。
使用6ppm氯化胆碱重复本研究。再一次地，全部小组成员都注意到了减少的异常特征和余味。
(b)Reb A可乐；12ppm
小组成员观察到减少的余味和更少的异常特征。
(c)ASP/Ace-k可乐；12ppm
小组成员观察到减少的异常特征和余味。一些人认为甜度轻微减小。在6ppm注意到相同的结果。
实施例2
氯化胆碱作为咖啡苦味的味道掩蔽剂。
将两种新冲泡的咖啡样品以盲测方式提供给5位尝味者。一种样品是对照品，另一种样品是已经向其中加入10ppm(相对于咖啡)的氯化胆碱的测试样品。尝味者报告包含氯化胆碱的样品苦味较低。
实施例3
氯化胆碱作为运动饮料的维生素和矿物质味道掩蔽剂。
将两种商购的红橙运动饮料样品以盲测方式提供给5位尝味者。一种样品是对照品，另一种样品是包含10ppm氯化胆碱的测试样品。尝味者报告包含氯化胆碱的样品比对照品更为新鲜、似肥皂样程度更低且苦味更低。
实施例4
氯化胆碱作为豆浆中的苦味掩蔽剂。
将两种商购的豆浆性质的样品以盲测方式提供给5位尝味者。一种样品是对照品，另一种样品是包含10ppm氯化胆碱的测试样品。尝味者报告包含氯化胆碱的样品更似奶油样、苦味更低且干大豆样程度更低。
尽管已经通过上述描述和上述实施例详细描述了实施方案，但是这些实施例仅用于示例目的，应理解本领域技术人员可以在不脱离本说明书精神和范围的情况下进行改变和变型。应理解上述实施方案不仅是可替代选择的而且可以合并。
Claims (4)
1.掩蔽在消耗品组合物的消耗中所感受到的苦余味的方法，包括向该组合物中添加掩蔽量的氯化胆碱，其中所述氯化胆碱以500ppb－500ppm的范围存在于该组合物中。
2.权利要求1的方法，其中所述氯化胆碱以10ppm－50ppm的范围存在。
3.消耗品组合物，其中该组合物包含组合物基料和掩蔽余味量的氯化胆碱，所述组合物基料包含至少一种引起苦余味的成分，其中所述氯化胆碱以500ppb－500ppm的范围存在于该组合物中。
4.权利要求3的消耗品组合物，其中所述氯化胆碱以10ppm－50ppm的范围存在。
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| US28657709P | 2009-12-15 | 2009-12-15 | |
| US61/286,577 | 2009-12-15 | ||
| PCT/EP2010/069622 WO2011073187A1 (en) | 2009-12-15 | 2010-12-14 | Aftertaste masking |
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| CN102655766A CN102655766A (zh) | 2012-09-05 |
| CN102655766B true CN102655766B (zh) | 2013-12-25 |
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| BR112013005233A2 (pt) * | 2010-09-13 | 2016-05-03 | Givaudan Sa | intensificação de sabor. |
| SG192597A1 (en) * | 2011-03-14 | 2013-09-30 | Givaudan Sa | Off-note masking |
| JP5681262B1 (ja) * | 2013-10-31 | 2015-03-04 | キリンビバレッジ株式会社 | 茶飲料 |
| EP4138574A1 (en) | 2020-04-20 | 2023-03-01 | Givaudan SA | Compositions |
| GB202007984D0 (en) | 2020-05-28 | 2020-07-15 | Givaudan Sa | Compositions |
| WO2023242015A2 (en) | 2022-06-14 | 2023-12-21 | Givaudan Sa | Compositions containing brazzein |
| WO2024041991A1 (en) | 2022-08-23 | 2024-02-29 | Givaudan Sa | Compositions comprising aromadendrin 3-acetate |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3329508A (en) * | 1965-03-05 | 1967-07-04 | Us Vitamin Pharm Corp | Artificial sweetening compositions containing choline |
| WO2006052231A1 (en) * | 2004-11-03 | 2006-05-18 | Taylor, Matthew, F. | Ready to drink beverage composition |
| US20090117256A1 (en) * | 2007-11-07 | 2009-05-07 | Bristol-Myers Squibb Company | Method for decreasing bitterness and improving taste of protein-free and hydrolyzed infant formulas |
| CN101557726A (zh) * | 2006-11-02 | 2009-10-14 | 可口可乐公司 | 含Rubisco蛋白质、Rubiscolin、Rubiscolin衍生物、ACE抑制肽及其组合的高效甜味剂组合物和经其甜化的组合物 |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20070116800A1 (en) * | 2005-11-23 | 2007-05-24 | The Coca-Cola Company | Chewing Gum with High-Potency Sweetener |
| US9144251B2 (en) * | 2005-11-23 | 2015-09-29 | The Coca-Cola Company | High-potency sweetener composition with mineral and compositions sweetened therewith |
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2010
- 2010-12-14 JP JP2012543682A patent/JP2013513393A/ja not_active Withdrawn
- 2010-12-14 CN CN2010800569188A patent/CN102655766B/zh active Active
- 2010-12-14 WO PCT/EP2010/069622 patent/WO2011073187A1/en active Application Filing
- 2010-12-14 BR BR112012014726-9A patent/BR112012014726B1/pt active IP Right Grant
- 2010-12-14 US US13/514,097 patent/US20120244271A1/en not_active Abandoned
- 2010-12-14 EP EP10787497.6A patent/EP2512265B1/en active Active
- 2010-12-14 SG SG2012039194A patent/SG181099A1/en unknown
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3329508A (en) * | 1965-03-05 | 1967-07-04 | Us Vitamin Pharm Corp | Artificial sweetening compositions containing choline |
| WO2006052231A1 (en) * | 2004-11-03 | 2006-05-18 | Taylor, Matthew, F. | Ready to drink beverage composition |
| CN101557726A (zh) * | 2006-11-02 | 2009-10-14 | 可口可乐公司 | 含Rubisco蛋白质、Rubiscolin、Rubiscolin衍生物、ACE抑制肽及其组合的高效甜味剂组合物和经其甜化的组合物 |
| US20090117256A1 (en) * | 2007-11-07 | 2009-05-07 | Bristol-Myers Squibb Company | Method for decreasing bitterness and improving taste of protein-free and hydrolyzed infant formulas |
Also Published As
| Publication number | Publication date |
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| BR112012014726A2 (pt) | 2015-08-25 |
| EP2512265A1 (en) | 2012-10-24 |
| WO2011073187A1 (en) | 2011-06-23 |
| CN102655766A (zh) | 2012-09-05 |
| JP2013513393A (ja) | 2013-04-22 |
| US20120244271A1 (en) | 2012-09-27 |
| SG181099A1 (en) | 2012-07-30 |
| BR112012014726B1 (pt) | 2018-02-06 |
| EP2512265B1 (en) | 2014-06-04 |
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