CN103168907B - 清凉增强组合物 - Google Patents
清凉增强组合物 Download PDFInfo
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- CN103168907B CN103168907B CN201210599068.7A CN201210599068A CN103168907B CN 103168907 B CN103168907 B CN 103168907B CN 201210599068 A CN201210599068 A CN 201210599068A CN 103168907 B CN103168907 B CN 103168907B
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Abstract
本发明涉及一种口味增强剂和一种增强口味的方法。本发明涉及清凉增强组合物的用途,该组合物与其它清凉化合物组合时提供增强的清凉感。
Description
相关申请
本申请要求申请日为2011年12月22日的美国临时申请US61/579,177的优先权,该申请的全部内容引入本文作为参考。
发明领域
下述发明涉及一种口味增加剂和增加口味的方法。本发明涉及清凉增强组合物的用途,当与其他清凉化合物组合时,该组合物提供增强的清凉口味。
发明背景
已知大量的化合物能被用于在口腔、鼻腔中和/或皮肤上提供清凉感。这些中最为公知和广泛使用的是薄荷醇,除了嗅觉外,薄荷醇还在口腔、鼻腔中或皮肤上的冷受体上产生清凉响应。
在用于消费品如食品、饮料、烟草产口和个人护理产品的香精和香料领域,对于对人体,特别是皮肤和口腔粘膜的神经系统具有与薄荷醇类似的生理清凉活性的化合物总是有极大的兴趣。
出于刺激口腔粘膜或皮肤的表皮组织中的神经系统的冷受体,并由此在口腔中或皮肤上产生清凉和/或清新感的目的,这种化合物可以被加入至可摄入制剂、烟草制品、和/或用于皮肤的产品。
薄荷醇被广泛用于此目的,并主要作为薄荷香料的增强剂(参见“Perfume andFlavour Chemicals,第II卷,SteffenArctander著,1969年出版,ItemNo.1840),也微量用于人造黄油,焦糖、水果复合物和甘草风味剂。薄荷醇在皮肤上和口腔粘膜上具有生理清凉效果是公知的,并且被广泛用作为食品、饮料、牙膏、嗽口水等的风味剂(薄荷醇是薄荷油的主要成分),还作为局部使用的化妆品、擦剂和洗剂的成分。薄荷醇也是公知的烟草添加剂,以在吸烟时在口腔中产生“清凉”感。
已确定薄荷醇的“清凉”感是生理效应,因为薄荷醇直接作用于人体响应热或冷的神经末梢,而不是蒸发潜热。相信薄荷醇是直接刺激神经末梢的冷受体,然后由该神经末梢刺激整个神经系统。
虽然已确定薄荷醇是很好的生理清凉剂,但在某些组合物中由于其强烈的薄荷气味和相对挥发度而不宜使用。
已知有很多化合物可以在摄入或与人体接触时产生清凉感。这些化合物中最为公知的可能是薄荷醇。相信薄荷醇作用于神经末梢的冷受体,从而产生清凉效果。
由于薄荷醇具有强烈的薄荷气味和高的相对挥发度,已经开发出几种其它的清凉剂化合物并在技术文献中有所报道,这些清凉剂化合物在局部使用的和可摄入的组合物中作为潜在的香精或风味剂。例如,US5,009,0893提出了将薄荷醇与N-取代-萜烷酰胺组合作为食品中的清凉组合物。
已知许多可提供清凉感的化合物并被广泛用于各种产品。然而,仍需要提供一种具有改进的清凉效果和/或口感的清凉剂组合物。
发明概述
据此,本发明的目的是提供一种改进的清凉剂组合物。
本发明的更进一步的目的是提供具有独一无二的清凉感和口感的清凉剂组合物。
本明的更进一步的目的是还提供一种清凉剂组合物,该组合物包括一种或多种清凉剂和一种提供补充清凉感和口感的清凉增强组合物。
本发明涉及一种选自局部产品,口腔护理产品、鼻腔护理产品、化妆品、可摄入产品和口香糖的组合物,其包括产品基质和有效量的选自薄荷醇、WS3、WS5、WS23、戊二酸薄荷酯、乳酸薄荷酯的清凉化合物或清凉剂,和一种清凉增强组合物,所述增强组合物包括圣草酚、高圣草酚、橙皮素(hespertin)和它们的混合物。
另外,本发明涉及一种组合物,该组合物包括选自薄荷醇、WS3、WS5、WS23、戊二酸薄荷酯、乳酸薄荷酯的一种清凉剂,和一种清凉增强组合物,所述增强组合物包括圣草酚、高圣草酚、橙皮素和它们的混合物,所述组合物选自香精(flavors)、香精油(flavoringoil)和草本植物油。
本发明还涉及清凉剂组合物,该组合物包括一种选自薄荷醇、WS3、WS5、WS23、戊二酸薄荷酯、乳酸薄荷酯的初级清凉化合物,和至少一种选自薄荷醇、WS3、WS5、戊二酸薄荷酯的二级清凉化合物,和一种包括圣草酚、高圣草酚、橙皮素和它们的混合物的清凉增强组合物。
发明详述
通过参考下述本发明的具体实施方式的描述、本文中的实施例及化学图和表以及前后描述,本发明很容易被理解。在描述本发明化合物、组合物和/或方法前,应当理解除非权利要求另有特别所述外,本发明不受限于特定的食品或食品制备方法,特定的化妆品或药物载体或配方,或将本发明的化合物配入人和动物可摄入产品或倾向于口服的组合物的特定模式,因为本领域普通技术人员可以意识到这些可以变化。也应当理解本文中所用的术语仅是出于描述特定实施方式的目的,并不是为了限制本发明。
为了以分散/稀释形式给予本发明化合物,“可食的、生物或药物可接受的载体或赋形剂”是用于制备本发明化合物的所需剂型的固体或液体媒介和/或组合物,以使得本发明化合物的生物效果最大化。可食的、生物或药物可接受的载体包括许多普通食品成分,如中性水、pH酸性水或pH碱性水、水果或蔬菜汁、醋、腌泡汁、啤酒、葡萄酒、天然水/脂肪乳化液如奶或炼乳、食用油和起酥油、脂肪酸、丙二醇的低分子量低聚物、脂肪酸甘油酯、和该疏水物质在含水介质中的分散液或乳化液、盐如氯化钠、小麦粉、溶剂如乙醇、固体食用稀释剂如蔬菜粉或面粉、或其它液体载体;分散或悬浮助剂;表面活性剂;等渗剂;增稠或乳化剂,防腐剂;固体粘合剂;和润滑剂等。
清凉增强组合物是指包括圣草酚、高圣草酚、橙皮素和它们的混合物的组合物。
另外,“有效量”是指材料中清凉组合物的水平或数量使加入之后的组合物表现出感官效果。
本文中的“风味”是指主体口感和/或气味,其包括甜味、酸味、咸味、苦味、鲜味和其它味道,主体可以是人或动物。
本文中的“风味剂”是指一种化合物或其生物可接受的盐,其使动物或人感受风味或口味。
本文中的“风味改良剂”是指一种化合物或其生物可接受的盐,其调节包括增强或加强和致使动物或人对天然或合成风味剂的口味和/或气味的感受。
本文中的“风味增强剂“是指一种化合物或其生物可接受的盐,其增强天然或合成风味剂的口味或气味。
本文中所用术语“药用产品”包括固体和液体组合物,其是可摄入、无毒材料,具有药用价值或包含药物活性的制剂如咳嗽糖浆、咳嗽滴剂、阿斯匹林和可咀嚼的药物片剂。
一种口腔卫生产品,包括固体和液体如牙膏或漱口液。
WS-3是(N-乙基-萜烷-3-羧酰胺)的商品名,WS-5是3-(萜烷-3-羧酰胺基)乙酸乙酯的商品名,SW-23是(2-异丙基-N,2,3-三甲基丁酰胺)的商品名。
薄荷醇在自然界大量存在,并长期以来作为生理清凉化合物。已确定薄荷醇的“清凉”效果是生理效果。薄荷醇被广泛用于香烟、化妆品、牙膏、口香糖、糖果和药物。薄荷醇的缺点包括其强烈的“刺鼻”气味、苦味、高浓度下烧灼(burning)感和高挥发度。这些不理想的性质从某些程度上限制了薄荷醇的应用。人们已开始积极地寻找薄荷醇的替代品。一种合适的替代品包括清凉剂酯,即表现出生理清凉效果的酯。
以下是薄荷醇的典型的应用和用量。薄荷醇的最大用量取决于其应用的产品。典型的应用由酒精饮料、焙烤制品、口香糖、冷冻乳品、明胶布丁、硬糖、非酒精饮料和软糖组成。平均用量和最大用量如下:
胶质-约0.2%-约1.5%(包括丸中的芯和包衣)
HBC-约0.05%-约0.2%(包括用于止咳的剂量)
咀嚼类-约0.05%-约0.12%
酒精饮料:约1ppm-约60ppm
焙烤制品:约5ppm-约90ppm
冷冻乳品:约5ppm-约70ppm
明胶布丁:约2ppm-约25ppm
非酒精饮料:约0.1ppm-约10ppm
除了(-)薄荷醇,预期其它清凉剂也可以被用作为基准点。而且可以预期所述基准可以在如1,10,100,1000等任意选择。
在这点上,美国专利申请US20050265930教导了对于WS-3,相对清凉强度为10.0;高纯度的WS-5的相对清凉强度为16.7;WS-23约5.0;乳酸薄荷酯约2.9;WS-14约5.0;WS-30约1.5;N,2,2,6-四甲基环己烷-1-甲酰胺约1.0;戊二酸单薄荷醇酯约3.5。
根据本发明方法定义的一种或多种试剂的清凉强度的测量可以使用常规方法进行。参见如美国专利申请US20050265930。举例来说,制备清凉剂的水溶液,其中每个溶液含有例如10ppm的清凉剂。对照10ppm(-)薄荷醇的标准溶液,使用例如0-100的清凉强度范围对溶液进行感官鉴定,该(-)薄荷醇的标准溶液分值为100。
令人惊奇地发现本发明的清凉增强组合物,即使在低浓度下,也能够增强多种已知作为清凉剂的清凉物质的清凉感,所述清凉物质具体为薄荷醇、WS3、WS5、WS23、戊二酸薄荷酯和乳酸薄荷酯。
在本发明的优选实施方案中,提供了一种组合物,其选自用于人和动物的局部产品、口腔护理产品、鼻腔护理产品、和口香糖,该组合物包括产品基质和有效量的选自薄荷醇、WS3、WS5、WS23、戊二酸薄荷酯、乳酸薄荷酯的清凉剂,和一种包括圣草酚、高圣草酚、橙皮素和它们的混合物的清凉增强组合物。清凉增强组合物的量可基于最终用于的产品和产品中所用的其它清凉剂的量进行调整。
本发明还涉及用于人和动物的局部产品、口腔护理产品、鼻腔护理产品、和口香糖,其特征在于它们含有活性含量的圣草酚、高圣草酚、橙皮素和它们的混合物。
基于制剂的总重量,它们包含0.000001wt%-10wt%,优选0.00001wt%-1wt%、但更优选0.0001wt%-0.1wt%的清凉增强组合物,该清凉增强组合物含有圣草酚、高圣草酚、橙皮素和它们的混合物。
基于制剂的总重量,其它用于出于营养或喜好的食品或口服药物制剂的常规活性化合物、基础化合物、助剂和添加剂的量为5-99.999999wt%,优选10-80wt%。另外,基于制剂的总重量,制剂可包含至多99.999999wt%,优选5-80wt%的水。
基于制剂的总重量,清凉增强组合物含有0.0001wt-95wt%,优选0.1wt%-80wt%,特别优选1wt%-50wt%的圣草酚、高圣草酚、橙皮素和它们的混合物。
另一具体实施方式提供了一种组合物,其含有薄荷醇和包括圣草酚、高圣草酚、橙皮素和它们的混合物的清凉增强组合物。
另一具体实施方式提供了一种组合物,其含有WS3和包括圣草酚、高圣草酚、橙皮素和它们的混合物的清凉增强组合物。
另一具体实施方式提供了一种组合物,其含有WS5和包括圣草酚、高圣草酚、橙皮素和它们的混合物的清凉增强组合物。
另一具体实施方式提供了一种组合物,其含有WS23和包括圣草酚、高圣草酚、橙皮素和它们的混合物的清凉增强组合物。
另一具体实施方式提供了一种组合物,其含有戊二酸薄荷酯和包括圣草酚、高圣草酚、橙皮素和它们的混合物的清凉增强组合物。
另一具体实施方式提供了一种组合物,其含有乳酸薄荷酯和包括圣草酚、高圣草酚、橙皮素和它们的混合物的清凉增强组合物。
另一具体实施方式提供了一种组合物,其可以包括人或动物可摄入产品,该产品包含选自焙烤制品、乳制品、果冰、糖果、无糖糖果、果酱、果冻、明胶、布丁、动物饲料、压制糖片、硬糖、果胶基糖、咀嚼糖、乳酪夹心糖、软糖、无糖硬糖、无糖果胶基糖、无糖咀嚼糖、无糖乳酪夹心糖、牙膏、漱口液、呼吸清新剂、碳酸饮料、矿泉水、混合饮料粉、其它非酒精饮料、咳嗽滴剂、糖锭(lozenge)、止咳合剂、减充血剂、抗刺激剂、抗酸剂、抗消化不良剂和口服止痛剂的产品基质,和有效量的选自薄荷醇、WS3、WS5、戊二酸薄荷酯的清凉剂和一种包括圣草酚、高圣草酚、橙皮素和它们的混合物的清凉增强组合物。
在更优选的具体实施方式中,人或动物可摄入的产品是食品、饮料或口腔卫生产品。
在更进一步的具体实施方式中,食品或饮料选自糖果、焙烤制品、乳制品、代餐产品(meal replacement product)、汤产品、脱水和烹饪食品、冷冻食品、罐头食品、休闲食品、婴儿食品、油脂和调味料或混合调味料。
在又一具体实施方式中,人或动物可摄入产品中清凉增强组合物的浓度基于所述产品总重量为约0.0001ppm-约500ppm,更优选约0.0005ppm-约50ppm,更优选0.001ppm-约10ppm,更优选约0.002ppm-约5ppm,即在更优选约0.01ppm-约30ppm范围中。
在另一具体实施方式中,一种增强可食产品或药物的清凉感的方法,包括:a)提供至少一种人或动物可摄入产品,和b)将该可摄入产品与至少一种有效量的清凉剂和一种有效量的清凉增强组合物组合,所述清凉增强组合物包括圣草酚、高圣草酚、橙皮素和它们的混合物。
因此,所述一种可摄入产品是食品、饮料、或口腔卫生产品,其中食品或饮料选自糖果、焙烤制品、乳制品、代餐产品、汤产品、脱水和烹饪食品、冷冻食品、罐头食品、休闲食品、婴儿食品、油脂和调味料或混合调味料。
根据本发明方法,该清凉增强组合物在该可摄入产品中的浓度基于该产品的总重量为约0.0001ppm-约500ppm,更优选约0.0005ppm-约50ppm,更优选0.001ppm-约10ppm,及更优选约0.002ppm-约5ppm。
根据本发明的组合物可以被制成液体、糊剂或粉末形式,进一步包括载体材料,如麦芽糊精、改性淀粉、阿拉伯胶、乙醇或丙二醇。
在组合物是香料组合物的情况下,其优选是自由流动的粉末。典型的该香料组合物包括食品级载体材料,即载体材料是无毒的且不会明显影响清凉受体刺激剂与一或多种赋味物质组合的感官性质。
根据本发明的另一特定优选实施方式,所述消费品选自食品、饮料、口腔护理产品、个人护理产品、或烟草产品。其中所述食品选自糖果,包括硬糖、软糖、口香糖、可食用膜、含片和锭剂、甜品和冰淇淋;饮料选自软饮料、酒精饮料和乳饮料;口腔护理产品选自牙膏、漱口液、牙线、防牙结石和抗牙龈炎组合物;所述个人护理产品选自除臭剂、香波、皮肤消毒组合物、乳液和剃须产品;烟草产品选自香烟、嚼烟及烟草替代产品。
根据本发明的特别优选的实施方式,提供了一种前述定义的消费品,其中所述消费品进一步包括至少一种、优选至少两种、更优选至少三种其它如本文前述定义的赋味物质或赋香物质。
根据所选定风味,本发明的清凉剂和清凉增强组合物的相对含量可在很大范围内的变化,其它可能的初级和二级清凉剂的组合对于本领域技术人员是显而易见的。
典型地,通过将初级和二级清凉剂以常规手段混合制备清凉剂组合物。
通过以下非限制性实施例更详细描述本发明。
实施例A
清凉增强组合物的制备
按照以下步骤制备清凉增强组合物:
将300g北美圣草(California Yerba Santa)叶用2500ml乙醇在60℃下萃取两次,每次3小时。排出萃取液并合并。
将上述合并的萃取液在40℃下减压浓缩得到浓缩物(90-110g)。
将上述浓缩物与800ml醋酸乙酯混合并冷藏(4℃)过夜,然后过滤除去蜡。滤出液与800ml含有40g NaOH的水混合并冷藏(4℃)两天。
将上述冷藏后的液转移至分液漏斗并保持平静以得到两层。排出底部(水)层、过滤并收集残留物。
然后将上述残留物溶解于500ml热水中。(如果需要,加热至完全溶解。)用10%H3PO4将溶液的pH调节至6.5。(PH应小于7。)然后将液体冷却并过滤。干燥由此得到的残留物而得到最终产品(4.5-11g)
该产品组合物含有86-93%高圣草酚、1-4%橙皮素和0.1-1%圣草酚。
实施例B
清凉增强组合物的制备
批号:FPP-11-483-3-1的详述
按照以下步骤制备清凉增强组合物:
将4kg北美圣草(California Yerba Santa)叶用乙酸乙酯在45℃下萃取两次,每次3小时。第一次萃取溶剂与叶的比为4∶1,第二次萃取溶剂与叶的比为3∶1。排出萃取液、合并并过滤。将上述合并的萃取液在45-50℃下减压浓缩得到浓缩物(大约植物量的1倍)。然后将浓缩物冷却至5℃并保持16小时,过滤除去蜡。
滤出液与5%NaOH溶液1∶1混合并冷却至5℃并保持48小时直至pH低于10。
将上述冷藏后的液体过滤以除去形成的固体沉淀物。
将固体物质溶解于50℃水(大概是固体物质重量的9倍)中。用H3PO4将溶液的pH调节至6.5。然后将液体冷却并过滤。干燥由此得到的残留物而得到最终产品(大约植物量的3.15%)。
该产品组合物含有74%高圣草酚、3.85%橙皮素和0.89%圣草酚。
实施例I
通过对比单一薄荷醇(对照例)与含有薄荷醇或清凉增强组合物或含有薄荷
醇与活性物质的溶液的清凉情况(profile),确定活性物质。所述情况由清凉的开始、位置、强度和持久性组成。
1)配方
对照:5mg薄荷醇/1L水(=5ppm)
5ppm用量是本研究室范围内探索清凉增强的标准用量。在品尝1ppm-200ppm范围内的不同浓度后确定活性物质的量。通过提供最大功能,所示的量被认为是最佳的。
下表所列的清凉增强组合物在薄荷醇对照例上计量。
清凉增强组合物
5mg薄荷醇/1L水(=5ppm)
圣草酚,Sigma-Aldrich95%纯度
50mg薄荷醇/1L水(=50ppm)
橙皮素,Sigma-Aldrich95%纯度
50mg薄荷醇/1L水(=50ppm)
毛地黄黄酮,Sigma-Aldrich98%纯度
50mg薄荷醇/1L水(=50ppm)
材料固有清凉性(在水中)
品尝水中浓度为200ppm、50ppm和25ppm的清凉增强组合物,无清凉感。
单独品尝水中浓度为35ppm的圣草酚;轻微刺激(似胡椒碱),无清凉感。
高圣草酚:
5ppm-口感中性,轻微干燥,无清凉感
25ppm-干燥,无清凉感
毛地黄黄酮,50ppm-轻微腐味,无清凉感
使用其它清凉剂观察到的增强性
薄荷醇
5ppm的薄荷醇相当于4ppm薄荷醇+1ppm清凉增强组合物(20%增强)
5ppm的薄荷醇相当于2.5ppm薄荷醇+10ppm清凉增强组合物(50%增强)
5ppm的薄荷醇相当于2ppm薄荷醇+20ppm清凉增强组合物(60%增强)
WS3
5ppm的WS3相当于4ppm WS3+1ppm清凉增强组合物(20%增强)
5ppm的WS3相当于4ppm WS3+10ppm清凉增强组合物(20%增强)
5ppm的WS3相当于4ppm WS3+20ppm清凉增强组合物(20%增强)
WS5
3.5ppm的WS5相当于2.5ppm WS5+1ppm清凉增强组合物(29%增强)
4ppm的WS5相当于2.5ppm WS5+10ppm清凉增强组合物(40%增强)
4ppm的WS5相当于2.5ppm WS5+20ppm清凉增强组合物(40%增强)
WS23
16.25ppm的WS23相当于15ppm WS23+1ppm清凉增强组合物(7.7%增强)
17.5ppm的WS23相当于15ppm WS23+10ppm清凉增强组合物(14.3%增强)
17.5ppm的WS23相当于15ppm WS23+20ppm清凉增强组合物(14.3%增强)
戊二酸薄荷酯
18ppm的戊二酸薄荷酯相当于15ppm戊二酸薄荷酯+1ppm清凉增强组合物(16.7%增强)
20ppm的戊二酸薄荷酯相当于15ppm戊二酸薄荷酯+10ppm清凉增强组合物(25%增强)
20ppm的戊二酸薄荷酯相当于15ppm戊二酸薄荷酯+20ppm清凉增强组合物(25%增强)
乳酸薄荷酯
11ppm的WS3相当于10ppm乳酸薄荷酯+1ppm清凉增强组合物(9%增强)
11ppm的WS3相当于10ppm乳酸薄荷酯+10ppm清凉增强组合物(9%增强)
12ppm的WS3相当于10ppm乳酸薄荷酯+20ppm清凉增强组合物(16.7%增强)
实施例II
通过由五个受过训练的人组成的感官鉴定小组得到以下结果。
5ppm薄荷醇:
感官描述:轻及中度的清凉,轻微烧灼感,稍苦,舌尖和齿龈前清凉感,吸入时温和的清凉感,轻微的涩感和辛辣感。
5ppm薄荷醇+5ppm清凉增强组合物(北美圣草(Yerba Santa)萃取物):
感官描述:快速感到清凉,更加强烈,没有苦味、烧灼感,齿龈和喉咙清爽、强烈的清凉感,舌中部包括喉咙后面更大范围的清凉感,清凉强度持续更久。
平均增加:97%
5ppm薄荷醇+5ppm高圣草酚:
感官描述:比单独的薄荷醇更快速感到清凉,清凉感位于舌前,感到温度降低,轻微的牙齿清凉感,10秒后清凉感到达喉咙后面和口腔顶部,吸入时温和的清凉感,没有薄荷醇的烧灼感。
平均增加:66%
5ppm薄荷醇+50ppm圣草酚:
感官描述:比对照样在舌中部的清凉感更强,吸入时喉咙后面更强烈,不能立刻引发清凉感,吐出和吸入后产生更多清凉感,在舌中央和侧面及口腔顶部有强烈的清凉感。
平均增加:56%
5ppm薄荷醇+50ppm橙皮素:
感官描述:甜,对清凉感无影响,轻微苦味,干燥,清凉感位置不受限并具有与对照样同样的强度。
平均增加:0%
5ppm薄荷醇+50ppm毛地黄黄酮:
感官描述:与对照样相当的清凉感,清凉感位于舌尖、齿龈和口腔顶部,不能快速产生清凉感但在前面的口感柔和,对舌头、口腔/喉咙后面有轻微刺激感。
平均增加:32%
5ppm薄荷醇+4.485ppm高圣草酚+0.0465ppm圣草酚+0.0465ppm毛地黄黄酮:
感官描述:快速产生清凉感,更强烈,与对照样相比清凉感明显增加,口感位置完全不受限,柔和,没有烧灼感,清爽
平均增加:85%
Claims (22)
1.一种被加入至用于人和动物用局部产品的组合物,其中所述组合物包括产品基质,有效量的清凉剂薄荷醇和包括0.1-1%圣草酚、86-93%高圣草酚和1-4%橙皮素的混合物的清凉增强组合物。
2.一种被加入至口香糖的组合物,其中所述组合物包括产品基质,有效量的清凉剂薄荷醇和包括0.1-1%圣草酚、86-93%高圣草酚和1-4%橙皮素的混合物的清凉增强组合物。
3.如权利要求1所述的组合物,其特征在于,所述人和动物用局部产品是口腔护理产品或鼻腔护理产品。
4.如权利要求1或2所述的组合物,其特征在于,基于组合物总重量,所述组合物包含0.001wt%-1.0wt%的所述清凉剂。
5.一种人或动物的可摄入产品,包括选自焙烤制品、乳制品、果冰、糖果、果酱、果冻、明胶、布丁、动物饲料、牙膏、漱口液、呼吸清新剂、碳酸饮料、矿泉水、饮料混合粉,咳嗽滴剂、止咳合剂、减充血剂、抗刺激剂、抗酸剂、抗消化不良制剂和口腔止痛剂的产品基质,和有效量的清凉剂薄荷醇和包括0.1-1%圣草酚、86-93%高圣草酚和1-4%橙皮素的混合物的清凉增强组合物。
6.如权利要求5所述的人或动物的可摄入产品,其特征在于,所述糖果是糖锭、无糖糖果、压制糖片、硬糖、果胶基糖、咀嚼糖、奶酪夹心糖或软糖。
7.如权利要求6所述的人或动物的可摄入产品,其特征在于,所述无糖糖果是无糖硬糖、无糖果胶基糖、无糖咀嚼糖或无糖奶酪夹心糖。
8.如权利要求5所述的人或动物的可摄入产品,其特征在于,所述人或动物的可摄入产品是口服的药物组合物。
9.如权利要求5所述的人或动物的可摄入产品,其特征在于,所述清凉增强组合物的浓度为0.01ppm-30ppm。
10.如权利要求5所述的人或动物的可摄入产品,其特征在于,所述清凉增强组合物的浓度为0.05ppm-15ppm。
11.如权利要求5所述的人或动物的可摄入产品,其特征在于,所述清凉增强组合物的浓度为0.1ppm-5ppm。
12.如权利要求5所述的人或动物的可摄入产品,其特征在于,所述清凉增强组合物的浓度为0.1ppm-3pppm。
13.一种增强可食产品或药用产品的清凉感的方法,包括:a)提供至少一种人或动物可摄入产品,和b)将所述可摄入产品与至少一种有效量的清凉剂薄荷醇和有效量的包括0.1-1%圣草酚、86-93%高圣草酚和1-4%橙皮素的混合物的清凉增强组合物组合。
14.如权利要求13所述的方法,其特征在于,所述的一种可摄入产品是食品或口腔卫生产品。
15.如权利要求13所述的方法,其特征在于,所述的一种可摄入产品是饮料。
16.如权利要求14所述的方法,其特征在于,所述食品选自糖果、焙烤制品、乳制品、代餐产品、汤产品、脱水烹饪食品、冷冻食品、油脂和调味料。
17.如权利要求14所述的方法,其特征在于,所述食品选自罐头食品、婴儿食品。
18.如权利要求13所述的方法,其特征在于,所述的一种可摄入产品是口服的药物组合物。
19.如权利要求13所述的方法,其特征在于,所述清凉增强组合物在所述一种可摄入产品中的浓度为0.01ppm-30ppm。
20.如权利要求13所述的方法,其特征在于,所述清凉增强组合物在所述一种可摄入产品中的浓度为0.05ppm-15ppm。
21.如权利要求13所述的方法,其特征在于,所述清凉增强组合物在所述一种可摄入产品中的浓度为0.1ppm-5ppm。
22.如权利要求13所述的方法,其特征在于,所述清凉增强组合物在所述一种可摄入产品中的浓度为0.1ppm-3ppm。
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US7189760B2 (en) † | 2004-04-02 | 2007-03-13 | Millennium Specialty Chemicals | Physiological cooling compositions containing highly purified ethyl ester of N-[[5-methyl-2-(1-methylethyl) cyclohexyl] carbonyl]glycine |
US7482378B2 (en) | 2004-05-28 | 2009-01-27 | Millenium Specialty Chemicals, Inc. | Physiological cooling compositions |
EP2368442B1 (en) | 2005-07-27 | 2014-12-17 | Symrise AG | Use of hesperetin for enhancing the sweet taste |
ES2466291T3 (es) * | 2005-07-27 | 2014-06-09 | Symrise Ag | Uso de hesperetina para potenciar el sabor dulce |
US20070221236A1 (en) | 2005-10-05 | 2007-09-27 | Cadbury Adams Usa Llc. | Cooling compositions including menthyl esters |
CN101346073B (zh) | 2005-12-23 | 2013-02-13 | 卡夫食品环球品牌有限责任公司 | 提供基本上类似于由薄荷醇提供的感觉的组合物 |
EP1977655B1 (de) | 2007-03-29 | 2011-05-18 | Symrise AG | Aromakompositionen von Alkamiden mit Hesperetin und/oder 4-Hydroxydihydrochalkonen und deren Salzen zur Verstärkung süßer sensorischer Eindrücke |
US20090004360A1 (en) | 2007-05-14 | 2009-01-01 | Cadbury Adams Usa Llc | Taste Potentiator Compositions in Oral Delivery Systems |
DE502008002360D1 (de) * | 2007-06-19 | 2011-03-03 | Symrise Ag | Aromakomposition zum Verringern oder Unterdrücken von unerwünschtem bitteren und adstringierenden Eindruck |
US7803963B2 (en) † | 2007-10-15 | 2010-09-28 | Millennium Specialty Chemicals, Inc. | Physiological coolants based on lactoyl esters of menthyl lactate |
BRPI0817429A8 (pt) | 2007-10-19 | 2019-01-29 | Bayer Materialscience Ag | processo para a preparação de espumas de mastigar aromatizadas para produtos cosméticos |
US20100292175A1 (en) | 2009-05-15 | 2010-11-18 | Leibniz-Institut fur Pflanzenbiochemie | Use of hydroxyflavan derivatives for taste modification |
MX2012007607A (es) | 2009-12-28 | 2012-07-20 | Coca Cola Co | Intensificadores de dulzor, composiciones de los mismos y metodos para su uso. |
US20110293538A1 (en) * | 2010-05-11 | 2011-12-01 | Symrise Ag | Use of rubusoside for reducing or suppressing certain unpleasant taste impressions |
US20110280812A1 (en) * | 2010-05-12 | 2011-11-17 | Karunananda Bombuwala | Flavor-enhancing amide compounds |
EP2606746B2 (en) | 2011-12-22 | 2018-10-24 | International Flavors & Fragrances, Inc. | Cooling enhancing compositions |
EP2633885A1 (de) † | 2012-03-02 | 2013-09-04 | Symrise AG | Verbindungen und Mischungen zur Beeinflussung von entzündlichen Zuständen |
-
2012
- 2012-12-21 EP EP12199078.2A patent/EP2606746B2/en not_active Not-in-force
- 2012-12-21 US US13/723,791 patent/US9675699B2/en active Active
- 2012-12-21 BR BR102012033020A patent/BR102012033020A2/pt not_active Application Discontinuation
- 2012-12-21 ES ES12199078T patent/ES2531243T5/es active Active
- 2012-12-24 CN CN201210599068.7A patent/CN103168907B/zh not_active Expired - Fee Related
Also Published As
Publication number | Publication date |
---|---|
EP2606746B1 (en) | 2015-01-28 |
US9675699B2 (en) | 2017-06-13 |
EP2606746A1 (en) | 2013-06-26 |
ES2531243T3 (es) | 2015-03-12 |
US20140219930A1 (en) | 2014-08-07 |
BR102012033020A2 (pt) | 2015-10-20 |
ES2531243T5 (es) | 2019-04-09 |
CN103168907A (zh) | 2013-06-26 |
EP2606746B2 (en) | 2018-10-24 |
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