CN117651493A - Sensory modifier for milk substitute composition - Google Patents

Abstract

The present invention provides a milk substitute composition having a plant-based protein and/or a plant-based milk product and a sensory modifier such that the milk substitute has a reduced plant protein flavor, an increased sourness, an increased lactic acid flavor, or a combination thereof relative to an equivalent milk substitute composition without the sensory modifier. For example, the milk substitute may be a non-dairy cheese, a non-dairy yoghurt or a non-dairy ice cream.

Description

Sensory modifier for milk substitute composition

Cross Reference to Related Applications

The present application claims priority from U.S. provisional application No. 63/212,396 filed on 18, 6, 2021 and U.S. provisional application No. 63/227,635 filed on 30, 7, 2021, each of which is incorporated herein by reference in its entirety.

Background

For a number of reasons, the need for milk substitutes without animal proteins is increasing. Many consumers prefer milk substitutes that perform most like milk-based cheeses, yogurt, ice cream, and the like. However, in some cases, consumers can discern differences in sensory and temporal taste characteristics of milk substitutes prepared without animal proteins, which differences are unpleasant or different from animal milk-based milk compositions. These sensory attributes can limit consumer preferences for these products and limit the application of milk substitutes.

Disclosure of Invention

The present disclosure provides milk compositions containing a hydrocolloid, starch, or a combination thereof; lipid compositions, plant-based proteins, or combinations thereof; and between 0.001 and 1.0 weight percent of a sensory modifier comprising dicaffeoylquinic acid or a salt thereof; and at least one compound selected from the group consisting of: mono-caffeoyl quinic acid, mono-feruloyl quinic acid, di-feruloyl quinic acid, mono-coumaroyl quinic acid, di-coumaroyl quinic acid, and salts thereof. The sourness of the composition may be increased relative to the sourness in an equivalent composition prepared without the sensory modifier. The sensory modifier may be present in the composition in an amount effective to increase the sourness, such that the sourness intensity value of the composition is increased by at least 0.5 units relative to the sourness intensity value of an equivalent composition without the sensory modifier, wherein the sourness intensity value is measured by a standardized sourness intensity test. The composition may comprise a plant-based protein and the plant protein flavor of the composition is reduced relative to the plant protein flavor in an equivalent composition prepared without the sensory modifier. The composition may comprise lactic acid and the lactic acid flavor of the composition is increased relative to the lactic acid flavor in an equivalent composition prepared without the sensory modifier. The composition may be a non-dairy cheese, a non-dairy yoghurt or a non-dairy ice cream.

The sensory modifier may comprise less than 0.3% by weight of malonate, malonic acid, oxalate, oxalic acid, lactate, lactic acid, succinate, succinic acid, malate or malic acid; or less than 0.05 wt% of pyruvate, pyruvic acid, fumarate, fumaric acid, tartrate, tartaric acid, sorbate, sorbic acid, acetate or acetic acid; or less than about 0.05 wt.% chlorophyll; or less than 0.1 weight percent furan, furan-containing chemical, theobromine, theophylline, or trigonelline, expressed as weight percent based on the dry weight of the sensory modifier. The sensory modifier may comprise 0% by weight of malonate, malonic acid, oxalic acid, lactic acid, succinic acid, malic acid or malic acid; or 0% by weight chlorophyll. The sensory modifier may comprise from 0.001% to 0.5%, from 0.005% to 0.1%, from 0.01% to 0.05% by weight of the composition. The dicaffeoylquinic acid or dicaffeoylquinic salt may comprise at least one compound selected from the group consisting of: 1, 3-dicaffeoylquinic acid, 1, 4-dicaffeoylquinic acid, 1, 5-dicaffeoylquinic acid, 3, 4-dicaffeoylquinic acid, 3, 5-dicaffeoylquinic acid, 4, 5-dicaffeoylquinic acid, and salts thereof. In some aspects, the total amount of all dicaffeoylquinic acid and dicaffeoylquinic salt present in the sensory modifier is 10% by weight or more, 15% by weight or more, 20% by weight or more, 25% by weight or more, 30% by weight or more, 35% by weight or more, 40% by weight or more, 45% by weight or more, 50% by weight or more, 60% by weight or more, 70% by weight or more, 25% by weight-75% by weight, or 40% by weight-60% by weight of the total weight of the sensory modifier. The sensory modifier may comprise a single caffeoylquinic component selected from the group consisting of: chlorogenic acid, neochlorogenic acid, cryptochlorogenic acid, and salts thereof. The sensory modifier may comprise a mono-and di-caffeoylquinic component which together comprise more than 50% by weight, preferably more than 60% by weight, more than 70% by weight, more than 80% by weight, more than 90% by weight or more than 95% by weight of the sensory modifier. The composition may comprise between 0.001 and 0.5 wt%, between 0.005 and 0.25 wt% or between 0.01 and 0.1 wt% of a sensory modifier.

The composition may comprise a plant-based protein selected from the group consisting of: pea protein, soy protein, corn protein, potato protein, wheat protein, legume protein, chickpea protein, canola protein, rice protein, sunflower protein, and combinations thereof. The composition may comprise 0.5 to 20 wt%, 1 to 15 wt%, 2 to 10 wt%, or 3 to 8 wt% of the plant-based protein isolate.

The composition may comprise 1 to 30 wt%, 5 to 25 wt% or 10 to 20 wt% of the lipid composition. The lipid composition may comprise an oil selected from the group consisting of: coconut oil, palm oil, sunflower oil, soybean oil, rapeseed oil, vegetable oil, and combinations thereof.

The composition may comprise 1 to 20 wt% or 2 to 15 wt% starch. The starch may comprise pregelatinized starch, modified starch, or a combination thereof.

The composition may comprise a hydrocolloid comprising guar gum, xanthan gum, carrageenan, locust bean gum, cellulose, konjac gum, or a combination thereof. The composition may comprise between 0.1 and 10.0 wt%, between 0.5 and 8.0 wt% or between 1.0 and 5.0 wt% of hydrocolloid.

The composition may comprise between 0.01 and 10.0 wt%, between 0.05 and 8.0 wt% or between 0.1 and 5.0 wt% lecithin.

The composition may comprise between 15% and 80%, between 20% and 70%, between 15% and 50%, between 20% and 40%, between 50% and 80% or between 55% and 75% by weight of the plant-based dairy product. The composition comprises between 1% and 80%, between 5% and 75%, between 15% and 70%, between 45% and 65%, between 50% and 60%, between 1% and 20% or between 5% and 15% by weight of water. The combination of water and the plant-based dairy product in the composition may comprise between 50% and 95%, between 60% and 92% or between 60% and 90% by weight of the composition.

The present disclosure also provides a method for increasing the lactic acid flavor in a milk substitute composition comprising adding a sensory modifier to a milk substitute composition to form a modified milk substitute, the milk substitute composition comprising hydrocolloid, starch, or a combination thereof; lipid compositions, plant-based proteins, or combinations thereof; the sensory modifier comprises dicaffeoylquinic acid or its salt and at least one compound selected from the group consisting of: mono-caffeoyl quinic acid, mono-feruloyl quinic acid, di-feruloyl quinic acid, mono-coumaroyl quinic acid, di-coumaroyl quinic acid, and salts thereof, wherein the lactic acid flavor of the composition is increased relative to the lactic acid flavor in an equivalent composition prepared in the absence of the sensory modifier.

The present disclosure also provides a method for increasing the sourness in a dairy substitute composition comprising adding a sensory modifier to a dairy substitute composition to form a modified dairy substitute, the dairy substitute composition comprising hydrocolloid, starch, or a combination thereof; lipid compositions, plant-based proteins, or combinations thereof; the sensory modifier comprises dicaffeoylquinic acid or its salt and at least one compound selected from the group consisting of: mono-caffeoyl quinic acid, mono-feruloyl quinic acid, di-feruloyl quinic acid, mono-coumaroyl quinic acid, di-coumaroyl quinic acid and salts thereof, wherein the sourness of the composition is increased relative to the sourness in an equivalent composition prepared without the sensory modifier.

Drawings

The patent or application contains at least one drawing in color. Copies of this patent or patent application publication with color drawings will be provided by the patent office upon request and payment of the necessary fee.

The drawings illustrate various aspects described herein by way of example and not limitation.

Figure 1 shows a spider web plot of the sensory results described in example 3.

Fig. 2A to 2E show photographs of plant-based protein samples prepared according to example 12.

Figures 3A to 3D show photographs of pea protein isolate samples prepared according to example 13.

Detailed Description

Reference will now be made in detail to certain aspects of the presently disclosed subject matter, examples of which are illustrated in the accompanying drawings. While the disclosed subject matter will be described in conjunction with the enumerated claims, it should be understood that the illustrated subject matter is not intended to limit the claims to the disclosed subject matter.

In this document, the terms "a," "an," or "the" are used to include one or more than one, unless the context clearly dictates otherwise. The term "or" is used to refer to a non-exclusive "or" unless otherwise indicated. All publications, patents, and patent documents cited in this document are incorporated by reference in their entirety as if individually incorporated by reference. If usage between this document and those documents so incorporated by reference is inconsistent, the usage in the incorporated references should be considered as supplementary to the usage of this document; for irreconcilable inconsistencies, the usage in this document controls.

Values expressed in a range format are to be construed in a flexible manner to include not only the values explicitly recited as the limits of the range, but also to include all the individual values or sub-ranges encompassed within that range as if each value and sub-range is explicitly recited. For example, a range of "about 0.1% to about 5%" or "about 0.1% to 5%" should be interpreted to include not only about 0.1% to about 5%, but also individual values (e.g., 1%, 2%, 3%, and 4%) and subranges (e.g., 0.1% to 0.5%,1.1% to 2.2%,3.3% to 4.4%) within the indicated range. Unless otherwise indicated, the statement "about X to Y" has the same meaning as "about X to about Y". Also, unless otherwise indicated, a statement of "about X, Y or about Z" has the same meaning as "about X, about Y, or about Z".

Ppm (parts per million), percent and ratio are by weight unless explicitly indicated. The percentages by weight are also referred to below as% by weight or% by weight.

The present disclosure relates to various milk substitute compositions having improved sensory attributes, such as reduced vegetable protein flavor and/or reduced bitterness. The disclosure also relates generally to sensory modifiers and uses thereof. In various aspects, the sensory modifier comprises one or more caffeoyl-substituted quinic acids and salts thereof. The present disclosure also relates to a method of reducing undesirable attributes associated with a plant-based protein component, and a method of providing an improved composition relative to a plant protein-containing milk substitute that does not contain the sensory modifiers described herein.

Composition and method for producing the same

The present disclosure provides milk replacer compositions containing various improvements for altering their sensory perception in use. The milk substitute may be a non-dairy cheese, a non-dairy yoghurt, a non-dairy ice cream, or the like.

As used herein, the terms "milk substitute" and "milk substitute composition" are used interchangeably and refer to a composition that simulates the general appearance, nutritional content, and/or taste of dairy products produced using animal dairy products that do not contain any animal-based milk. In some aspects, the milk substitute is completely free of any animal-based milk or animal-based milk proteins. The milk substitute may be a non-dairy cheese, a non-dairy yoghurt, a non-dairy ice cream, or the like.

As used herein, the term "plant-based protein composition" refers to a composition comprising a plant-based protein. For example, the vegetable protein may be, but is not limited to, pea protein, soy protein, corn protein, potato protein, wheat protein, legume protein, chickpea protein, canola protein, rice protein, sunflower protein, and combinations thereof. The plant-based protein composition may include a textured plant-based protein, a powdered plant-based protein, a plant-based protein isolate, or a combination thereof.

As used herein, "textured protein" and "textured plant-based protein" are used interchangeably and refer to an edible food ingredient processed from an edible protein source and characterized by structural integrity and identifiable structure such that a single unit, presented as a fiber, chip, chunk, pellet, slice, or the like, will undergo hydration and cooking or other procedures for producing a food product for consumption. In general, textured plant-based proteins can be used to alter or enhance texture and bind water. Edible protein sources that produce textured proteins may include, but are not limited to, legumes (e.g., legume proteins), peas, soybeans, corn, wheat, chickpeas, potatoes, rice, sunflower, and the like. Textured proteins may include, but are not limited to, textured pea proteins, textured soy flour, textured soy concentrates, textured wheat proteins, textured potato proteins, or combinations thereof. Methods of protein structuring are known and described in the art and may include, for example, high temperature and high pressure extrusion, spinning, freeze texturing, chemical or enzymatic texturing, and the like.

Powdered plant-based proteins and plant-based protein isolates are typically soluble forms of plant-based proteins used as food ingredients. The plant-based protein isolate or powder may include, but is not limited to, pea protein, defatted soy flour, defatted soy isolate, soy concentrate, vital wheat gluten, potato protein, corn protein isolate, rice protein, sunflower protein, or combinations thereof.

The milk replacer compositions described herein may comprise one or more lipid compositions, such as fats, oils, or combinations thereof. In general, fat refers to a lipid composition that is solid at room temperature, while oil is liquid at room temperature. The lipid composition may comprise saturated fatty acids (also referred to as "saturated fats"), unsaturated fatty acids (also referred to as "unsaturated fats"), or combinations thereof. The lipid composition may include, but is not limited to, vegetable oil, coconut oil, palm oil, sunflower oil, soybean oil, rapeseed oil, or combinations thereof. Depending on the type of milk substitute, the milk substitute composition may comprise between 1% and 80%, between 1% and 70%, between 1% and 10%, between 1% and 5%, between 5% and 30%, between 10% and 25%, between 10% and 75%, or between 15% and 70% by weight of the lipid composition. The skilled artisan will appreciate the appropriate lipid composition inclusion rate for a given milk substitute composition.

The lipid composition may also be provided in the milk composition in the form of a plant-based dairy product. For example, milk substitutes may include plant-based dairy products such as, but not limited to, coconut milk, almond butter, soy milk, oat milk, hemp milk, hazelnut milk, rice milk, pea milk, and combinations thereof. In addition to providing at least a portion or all of the lipid component of the milk substitute, the plant-based milk product may also provide additional proteins, fibers, vitamins, and minerals to the milk substitute, as well as flavor to the milk substitute. The milk substitute composition may comprise between 15% and 80%, between 20% and 70%, between 15% and 50%, between 20% and 40%, between 50% and 80%, or between 55% and 75% by weight of the plant-based dairy product.

The milk replacer may comprise water. For example, depending on the type of milk substitute, the milk substitute may comprise between 1% and 80%, between 5% and 75%, between 15% and 70%, between 45% and 65%, between 50% and 60%, between 1% and 20%, or between 5% and 15% water by weight.

In some aspects, the milk substitute comprises both water and plant-based milk. The total amount of water and plant-based milk may be between 50% and 95%, between 60% and 92% or between 60% and 90% by weight of the milk replacer composition.

The milk replacers may comprise fibers. The fibers may include, but are not limited to, pectin, apple fiber, psyllium, flax fiber, rice bran essence, konjaku flour, and the like. The milk replacers may include between 0.01 wt% and 3 wt%, between 0.05 wt% and 2 wt%, or between 0.1 wt% and 2 wt% of the fiber. The milk replacers may comprise the fiber in an amount of up to 0.5 wt%, up to 1 wt%, up to 1.5 wt%, up to 2 wt%, up to 2.5 wt%, or up to 3 wt%.

The milk replacers may comprise starch. The starch may comprise pregelatinized starch, modified starch, or a combination thereof. Starches may include, but are not limited to, corn starch, potato starch, tapioca starch, and the like. The milk replacers may include between 0.5 wt% and 25 wt%, between 1.0 wt% and 20 wt%, or between 2 wt% and 18 wt% starch.

The milk replacers may comprise hydrocolloids. For example, the milk replacers can include guar gum, xanthan gum, locust bean gum, carrageenan, cellulose, konjac gum, and combinations thereof. The milk substitute may comprise between 0.01% and 5%, between 0.05% and 4.5%, between 0.1% and 4.0% or between 0.5% and 3.8% by weight of hydrocolloid. The milk replacers may comprise up to 5 wt%, up to 4.5 wt%, up to 4.0 wt%, up to 3.8 wt%, up to 3.5 wt%, up to 2.5 wt%, up to 2.0 wt% or up to 1.0 wt% hydrocolloid.

The milk replacers may comprise lecithin. The milk substitute may comprise between 0.01% and 10%, between 0.05% and 8.0% or between 0.1% and 5% by weight lecithin.

The milk replacers may include a preservative. For example, the milk replacers may include a preservative such as, but not limited to, potassium sorbate. The milk substitute may comprise a preservative in an amount of at most 0.1%, at most 0.5% or at most 1.0% by weight of the milk substitute.

The milk substitute may comprise a flavoring agent or a seasoning. For example, the milk substitute may comprise natural or artificial flavors and/or condiments. Flavoring agents may include, but are not limited to, sweeteners, salts (e.g., sodium chloride, potassium chloride, etc.), cocoa, chocolate, cinnamon, nutmeg, coconut, almond, combinations thereof, and the like. The milk replacers may include between 1% and 20%, between 1.5% and 10%, between 5% and 20%, or between 2% and 18% sweetener. The milk replacers may be devoid of any sweetener. The milk substitute may comprise between 0.001% and 3.0%, between.01% and 2.0%, or between.025% and 1.75% salt. The milk replacers may be free of salts.

The milk replacers may include a sweetener. Suitable sweeteners are known and described in the art. The sweetener may be at least one of a non-caloric sweetener or a caloric sweetener. The sweetener may be any type of sweetener, for example, a sweetener obtained from a plant or plant product or a physically or chemically modified sweetener obtained from a plant or a synthetic sweetener. Exemplary sweeteners include steviol glycosides, mogrosides, sucrose, fructose, glucose, erythritol, maltitol, lactitol, sorbitol, mannitol, xylitol, tagatose, trehalose, galactose, rhamnose, cyclodextrins (e.g., alpha-cyclodextrin, beta-cyclodextrin and gamma-cyclodextrin), ribulose, threose, arabinose, xylose, lyxose, allose, altrose, mannose, idose, lactose, maltose, invert sugar, isotrehalose, neotrehalose, palatinose or isomaltulose, erythrose, deoxyribose, gulose, idose, talose, erythrose, xylulose, psicose, melezitose, cellobiose, glucosamine, mannosamine, fucose, fucoidan, glucuronic acid, isoxyglucose, isomelezitose, gulose, idose, isotrehalose, gulose, idose, and isotrehalose gluconic acid, gluconolactone, abike, galactosamine, xylooligosaccharide (xylotriose, xylobiose, etc.), gentiobiose (gentiobiose, gentitriose, gentitetraose, etc.), galactooligosaccharide, sorbose, ketotriose (dihydroxyacetone), propionaldehyde (glyceraldehyde), aspergillus niger oligosaccharide, fructooligosaccharide (kestose, etc.), maltotetraose, maltotriol, tetraose, mannooligosaccharide, maltomaltose (maltotriose, maltotetraose, maltopentaose, maltohexaose, maltoheptaose, etc.), dextrin, lactulose, melibiose, raffinose, rhamnose, ribose, sucralose, acesulfame K (acesulfame K), aspartame, saccharin, conjugated sugar, soy oligosaccharides, and combinations thereof. When appropriate, the D-configuration or L-configuration may be used. Suitable sweeteners and aspects thereof are also described in the following: PCT international publications WO 2019/071220 and WO 2019/071182 and U.S. patent application publications 2019/0223481 and 2019/0223483, each of which is incorporated herein by reference in its entirety.

The milk replacers may comprise an acid. Suitable acids include, but are not limited to, citric acid, lactic acid, sorbic acid, malic acid, combinations thereof, and the like. The milk substitute may comprise an acid in an amount of at most 0.001%, at most 0.005%, at most 0.01%, at most 0.1%, at most 1.0%, at most 1.5%, or at most 2.0% of the milk substitute. The milk substitute may comprise between 0.0001% and 2.0%, between 0002% and 1.5%, between 0.0003% and 1.0% by weight of acid.

In some aspects, the milk substitute is a non-dairy cheese and includes a hydrocolloid, a starch, a lipid composition, a plant-based protein, and a sensory modifier as described herein. The non-dairy cheese may comprise between 0.01% and 10%, between 0.1% and 8%, between 0.5% and 5%, or between 1% and 4% by weight of hydrocolloid as described herein; between 1% and 20%, between 5% and 18% or between 10% and 15% by weight of starch; between 5% and 30%, between 10% and 25% or between 15% and 20% by weight of a lipid composition; between 1% and 15%, between 2% and 10% or between 3% and 8% by weight of a plant-based protein, and a sensory modifier. The non-dairy cheese may also comprise between 30% and 70%, between 40% and 65%, or between 45% and 60% by weight of water; between 0.0001% and 2.0%, between.0002% and 1.5%, between 0.0003% and 1.0% by weight of acid; between 0.001% and 3.0%, between.01% and 2.0%, or between.025% and 1.75%; or a combination thereof.

In some aspects, the milk substitute is lactic acid free milk and includes starch, a lipid composition, a plant-based protein, and a sensory modifier as described herein. The non-dairy yogurt may comprise between 0.5% and 10%, between 1% and 8%, or between 2% and 7% starch by weight as described herein; between 0.1% and 10%, between 0.5% and 8% or between 1% and 5% by weight of a plant-based protein; between 15% and 80% or between 20% and 75% by weight of the plant-based milk comprises a lipid composition; a sensory modifier. The non-dairy yoghurt may further comprise between 0.01 and 3 wt%, between 0.05 and 2 wt% or between 0.1 and 2 wt% of fibres; between 15% and 80% or between 20% and 75% by weight of water; between 0.1% and 15%, between 0.5% and 10%, or between 1.0% and 8%; between 0.001% and 3.0%, between.01% and 2.0%, or between.025% and 1.75%; or a combination thereof. The combination of water and plant-based milk in the non-dairy yogurt may comprise between 50% and 95%, between 60% and 92%, or between 60% and 90% by weight of the non-dairy milk.

In some aspects, the milk substitute is a non-dairy ice cream and comprises a hydrocolloid, a lipid composition, a plant-based protein, and a sensory modifier as described herein. The non-dairy ice cream may comprise between 0.01% and 10%, between 0.05% and 5% or between 0.1% and 3% by weight of hydrocolloid; between 30% and 70%, between 40% and 65%, or between 45% and 60% by weight of plant-based milk; between 0.1% and 10%, between 0.5% and 8%, or between 1% and 5%; a sensory modifier. The non-dairy ice cream may also comprise between 0.1% and 20%, between 0.5% and 18% or between 1% and 15% by weight of water; between 1% and 30%, between 2% and 25%, or between 5% and 20% by weight of sweetener; or a combination thereof. The combination of water and plant-based milk in the ice cream may comprise between 50% and 95%, between 60% and 92% or between 60% and 90% by weight of the ice cream.

Sensory modifier

A sensory modifier is a compound or composition that alters the sensory properties or sensory attributes of a consumer product (e.g., beverage, food product, etc.) at a certain amount. Non-limiting examples of sensory properties that the sensory modifier may alter include bitter, sour, tingling, astringent, creamy, metallic, sweet, dry, sweet, pasty, mouthfeel, temporal aspects of sweet, temporal aspects of salty, temporal aspects of bitter, or temporal aspects of any of the sensory properties described herein, as well as flavor notes such as licorice, vanilla, prune, marshmallow, lactic, umami, and molasses flavor notes. The sensory modifier may enhance sensory properties such as enhancing sourness and enhancing lactic acid flavor; can inhibit organoleptic properties such as reduced bitterness or reduced vegetable protein flavor; or the temporal aspect of the organoleptic properties may be altered, for example, by delaying the onset of bitter taste or reducing the duration of bitter or salty aftertaste or a combination thereof. In some aspects, the amount employed in the milk replacer composition alters at least one organoleptic property, e.g., the composition can have a reduced bitter taste, a reduced vegetable protein flavor, a reduced salty taste, an enhanced sour taste, an enhanced lactic acid flavor, or a combination thereof, relative to an equivalent milk replacer that does not contain the organoleptic modifier.

The present disclosure provides a sensory modifier comprising one or more caffeoyl-substituted quinic acids and salts thereof. In various aspects, the caffeoyl-substituted quinic acid comprises an ester of a carboxylic acid derived from caffeic acid and an alcohol of quinic acid. As used herein, the term "caffeoyl-substituted quinic acid" or "caffeoyl quinic acid" includes mono-and di-caffeoyl quinic acid and salts thereof. Mono-caffeoyl quinic acid includes esters derived from mono-caffeic acid and quinic acid (e.g., chlorogenic acid (5-O-caffeoyl quinic acid), neochlorogenic acid (3-O-caffeoyl quinic acid), and cryptochlorogenic acid (4-O-caffeoyl quinic acid). Di-caffeoyl quinic acid includes esters derived from two caffeoyl acids and quinic acid (e.g., 1, 3-dicaffeoyl quinic acid, 1, 4-dicaffeoyl quinic acid, 1, 5-dicaffeoyl quinic acid, 3, 4-dicaffeoyl quinic acid, 3, 5-dicaffeoyl quinic acid, and 4, 5-dicaffeoyl quinic acid). Accordingly, the sensory modifiers comprise both the acid form and the salt form of caffeoyl-substituted quinic acid.

TABLE 1 Structure of various caffeoyl-substituted quinic acids。

In various aspects, the sensory modifier further comprises one or more of the following: quinic acid, caffeic acid, ferulic acid, sinapic acid, p-coumaric acid, esters of quinic acid, esters of caffeic acid, esters of ferulic acid, esters of sinapic acid, esters of p-coumaric acid, esters of caffeic acid and quinic acid comprising a single moiety of caffeic acid, esters of caffeic acid and quinic acid comprising a single moiety of ferulic acid, esters of ferulic acid and quinic acid comprising a single moiety of ferulic acid, esters of sinapic acid and quinic acid comprising a single moiety of sinapic acid, esters of p-coumaric acid and quinic acid comprising a single moiety of p-coumaric acid and quinic acid, esters of one moiety of caffeic acid and quinic acid comprising a moiety of one moiety of p-coumaric acid and quinic acid comprising a moiety of one moiety of caffeic acid and 3, and the corresponding esters of caffeic acid and the 3-hydroxy groups of caffeic acid and the corresponding to the 3, and the 3-hydroxy groups of the same.

In some aspects, the sensory modifier comprises one or more of the following: chlorogenic acid (5-O-caffeoyl quinic acid), neochlorogenic acid (3-O-caffeoyl quinic acid), cryptochlorogenic acid (4-O-caffeoyl quinic acid), 1, 3-dicaffeoyl quinic acid, 1, 4-dicaffeoyl quinic acid, 1, 5-dicaffeoyl quinic acid, 3, 4-dicaffeoyl quinic acid, 3, 5-dicaffeoyl quinic acid, 4, 5-dicaffeoyl quinic acid, 3-O-feruloyl quinic acid, 4-O-feruloyl quinic acid, 5-O-feruloyl quinic acid, 1, 3-diferuoyl quinic acid, 1, 4-diferuoyl quinic acid, 1, 5-diferuoyl quinic acid, 3, 4-diferuoyl quinic acid, 4, 5-diferuoyl quinic acid, tartaric acid, rosmarinic acid, caffeoyl quinic acid (mono-caffeoyl), and the corresponding salts thereof and the salts thereof.

In some aspects, the sensory modifier consists essentially of one or more compounds selected from the list consisting of: chlorogenic acid (5-O-caffeoylquinic acid), neochlorogenic acid (3-O-caffeoylquinic acid), cryptochlorogenic acid (4-O-caffeoylquinic acid), 1, 3-dicaffeoylquinic acid, 1, 4-dicaffeoylquinic acid, 1, 5-dicaffeoylquinic acid, 3, 4-dicaffeoylquinic acid, 3, 5-dicaffeoylquinic acid and 4, 5-dicaffeoylquinic acid, and any combinations thereof, isomers thereof, and corresponding salts. In various aspects, one or more alcohols of the caffeoyl moiety are replaced with hydrogen or substituted with a C1-C10 alkyl (e.g., methyl, ethyl, propyl, etc.), C1-C10 alkenyl, C6-C10 aryl, C2-C10 acyl, acrylate, caffeoyl, o-coumaroyl, p-coumaroyl, m-coumaroyl, cinnamoyl, 4-hydroxycinnamoyl, feruloyl, isoferuloyl, sinapyl, galloyl, sulfate, phosphate, or phosphonate. Thus, modified and substituted caffeic acid moieties give cinnamic acid, o-coumaroyl, p-coumaric acid, m-coumaric acid, ferulic acid, and acyl and ester forms thereof. In various aspects, one or more alcohols of the quinic acid moiety are substituted with a C1-C10 alkyl (e.g., methyl, ethyl, propyl, etc.), C1-C10 alkenyl, C6-C10 aryl, C2-C10 acyl, acrylate, caffeoyl, o-coumaroyl, p-coumaroyl, m-coumaroyl, cinnamoyl, 4-hydroxycinnamoyl, feruloyl, isoferuloyl, sinapoyl, galloyl, sulfate, phosphate, or phosphonate.

The sensory modifier may comprise one or more of the following: caffeic acid esters of 3- (3, 4-dihydroxyphenyl) lactic acid, caffeic acid esters of tartaric acid, ferulic acid esters of quinic acid, or any other optionally substituted cinnamoyl ester of quinic acid other than caffeoyl quinic acid. Examples of ferulic acid esters of quinic acid include 3-O-feruloyl quinic acid, 4-O-feruloyl quinic acid, 5-O-feruloyl quinic acid, 1, 3-diferuoyl quinic acid, 1, 4-diferuoyl quinic acid, 1, 5-diferuoyl quinic acid, 3, 4-diferuoyl quinic acid, 3, 5-diferuoyl quinic acid, 4, 5-diferuoyl quinic acid, and combinations thereof. An example of a caffeic acid ester of 3- (3, 4-dihydroxyphenyl) lactic acid is rosmarinic acid. Examples of caffeic acid esters of tartaric acid include chicoric acid (dicaffeoyltartaric acid) and caffeoyltartaric acid (monocffeoyltartaric acid), and combinations thereof.

In an alternative aspect, the sensory modifier is a mixture consisting of one or more of caffeic acid esters of 3- (3, 4-dihydroxyphenyl) lactic acid, caffeic acid esters of tartaric acid, ferulic acid esters of quinic acid, or any other optionally substituted cinnamyl quinic acid esters other than caffeoylquinic acid. Such sensory modifiers also comprise their salts so as to have a salt fraction and an acid fraction. Thus, it is also contemplated that each of the aspects described herein relating to caffeoylquinic acid and other sensory modifiers may be equally applicable to this alternative.

Caffeic acid has the following structure:

quinic acid has the following structure:

the structure provided above is D- (-) -quinic acid and the numbers shown correspond to the current IUPAC number.

In various aspects, the sensory modifier may be enriched in one or more of caffeic acid, monocaffeoyl quinic acid, and dicaffeoyl quinic acid. The term "enriched" means that the amount of one of caffeic acid, mono-caffeoylquinic acid and di-caffeoylquinic acid is increased relative to one or more other compounds present in the sensory modifier. The sensory modifier enriched in one or more of caffeic acid, mono-caffeoylquinic acid and di-caffeoylquinic acid can alter the sensory attributes of the milk replacer composition.

The sensory modifier enriched in one or more dicaffeoylquinic acids may alter the sensory attributes of the milk replacer composition. The organoleptic modifiers that are rich in dicaffeoylquinic acid may comprise 10% or more, 15% or more, 20% or more, 25% or more, 30% or more, 35% or more, 40% or more, 45% or more, or 50% or more, 60% or more, 70% or more, or 80% or more, or 90% or more dicaffeoylquinic acid as a percentage of the total weight of the organoleptic modifiers.

In various aspects, at least or about 10 wt%, 15 wt%, 20 wt%, 25 wt%, 30 wt%, 35 wt%, 40 wt%, 45 wt%, or at least or about 50 wt% of the total sensory modifier may be monocaffeoyl quinic acid and salts thereof. In various aspects, at least or about 10 wt%, 15 wt%, 20 wt%, 25 wt%, 30 wt%, 35 wt%, 40 wt%, 45 wt%, or at least or about 50 wt% of the total sensory modifier may be chlorogenic acid (5-O-caffeoylquinic acid) and salts thereof. In various aspects, at least or about 10 wt%, 15 wt%, 20 wt%, 25 wt%, 30 wt%, 35 wt%, 40 wt%, 45 wt%, or at least or about 50 wt% of the total sensory modifier may be neochlorogenic acid (3-O-caffeoylquinic acid) and salts thereof. In various aspects, at least or about 10 wt%, 15 wt%, 20 wt%, 25 wt%, 30 wt%, 35 wt%, 40 wt%, 45 wt%, or at least or about 50 wt% of the total sensory modifier may be cryptochlorogenic acid (4-O-caffeoylquinic acid) and salts thereof.

In various other aspects, at least or about 10 wt%, 15 wt%, 20 wt%, 25 wt%, 30 wt%, 35 wt%, 40 wt%, 45 wt%, or at least or about 50 wt% of the total sensory modifier may be 1, 3-dicaffeoylquinic acid and salts thereof. In various aspects, at least or about 10 wt%, 15 wt%, 20 wt%, 25 wt%, 30 wt%, 35 wt%, 40 wt%, 45 wt%, or at least or about 50 wt% of the total sensory modifier may be 1, 4-dicaffeoylquinic acid and salts thereof. In various aspects, at least or about 10 wt%, 15 wt%, 20 wt%, 25 wt%, 30 wt%, 35 wt%, 40 wt%, 45 wt%, or at least or about 50 wt% of the total sensory modifier may be 1, 5-dicaffeoylquinic acid and salts thereof. In various aspects, at least or about 10 wt%, 15 wt%, 20 wt%, 25 wt%, 30 wt%, 35 wt%, 40 wt%, 45 wt%, or at least or about 50 wt% of the total sensory modifier may be 3, 4-dicaffeoylquinic acid and salts thereof. In various aspects, at least or about 10 wt%, 15 wt%, 20 wt%, 25 wt%, 30 wt%, 35 wt%, 40 wt%, 45 wt%, or at least or about 50 wt% of the total sensory modifier may be 3, 5-dicaffeoylquinic acid and salts thereof. In various aspects, at least or about 10 wt%, 15 wt%, 20 wt%, 25 wt%, 30 wt%, 35 wt%, 40 wt%, 45 wt%, or at least or about 50 wt% of the total sensory modifier may be 4, 5-dicaffeoylquinic acid and salts thereof.

The weight ratio of total mono-caffeoylquinic acid and salts thereof to total di-caffeoylquinic acid and salts thereof of the sensory modifier may be, for example, 20:1 to 1:20 (e.g., 3:1 to 1:20). In various aspects, the sensory modifier comprises monocaffeoyl quinic acid and salts thereof in a weight ratio of 15:1 to 1:15, 10:1 to 1:10, 5:1 to 1:5, 3:1 to 1:3, 2:1 to 1:2, 1.5:1 to 1:1.5, 5:1 to 1:1, 3:1 to 1:1, 2:1 to 1:1, 1.5:1 to 1:1.1, 1:1 to 1:20, 1:1 to 1:15, 1:1 to 1:10, 1:5 to 1:20, 1:5 to 1:15, 1:5 to 1:10, 1:2 to 1:20, 1:2 to 1:15, 1:2 to 1:10, 1:2 to 1:5, 1:1 to 1:3, 1:1 to 1:2, or 1:1 to 1:1.5. In some aspects, the sensory modifier has a greater amount by weight of dicaffeoylquinic acid and salts of dicaffeoylquinic acid than the amount of monocffeoylquinic acid and salts of monocffeoylquinic acid. In various aspects, the ratio of mono-caffeoylquinic acid to di-caffeoylquinic acid (including their salts) of the sensory modifier is about 1:1.

The sensory modifiers provided herein may contain a moiety in salt form (corresponding to the "salt fraction") and a moiety in acid form (corresponding to the "acid fraction"). In various aspects, the salt fraction comprises at least 50% by weight of the total sensory modifier. In various aspects, the sensory modifier comprises a salt fraction and an acid fraction, wherein the salt fraction comprises one or more of a salt of mono-and di-caffeoylquinic acid, wherein the acid fraction comprises one or more of mono-and di-caffeoylquinic acid, and wherein the salt fraction comprises at least 50 wt% of the total sensory modifier.

For example, the salt fraction comprises at least or about 50 wt%, 55 wt%, 60 wt%, 65 wt%, 70 wt%, 75 wt%, 80 wt%, 85 wt%, or at least or about 90 wt% of the total sensory modifier. In further aspects, the salt fraction comprises less than or about 60 wt%, 65 wt%, 70 wt%, 75 wt%, 80 wt%, 85 wt%, or less than or about 90 wt% of the total sensory modifier. In further aspects, the salt fraction comprises 50 wt% to 90 wt%, 50 wt% to 80 wt%, 50 wt% to 75 wt%, 60 wt% to 90 wt%, 60 wt% to 80 wt%, 65 wt% to 80 wt%, or 65 wt% to 75 wt% of the total sensory modifier. Unless otherwise indicated, the weight% of the salt fraction including the balancing cationic species should be calculated.

In further examples, the acid fraction comprises at least or about 5 wt%, 10 wt%, 15 wt%, 20 wt%, 25 wt%, 30 wt%, 35 wt%, 40 wt%, or at least or about 45 wt% of the total sensory modifier. In further aspects, the acid fraction comprises less than or about 10 wt%, 15 wt%, 20 wt%, 25 wt%, 30 wt%, 35 wt%, 40 wt%, or less than about 50 wt% of the total sensory modifier. In further aspects, the acid fraction comprises from 5 wt% to 50 wt%, from 10 wt% to 50 wt%, from 15 wt% to 50 wt%, from 20 wt% to 50 wt%, from 5 wt% to 40 wt%, from 10 wt% to 40 wt%, from 15 wt% to 40 wt%, from 20 wt% to 40 wt%, from 5 wt% to 35 wt%, from 10 wt% to 35 wt%, from 15 wt% to 35 wt%, from 20 wt% to 35 wt%, from 5 wt% to 30 wt%, from 10 wt% to 30 wt%, from 15 wt% to 30 wt%, from 20 wt% to 30 wt%, from 5 wt% to 20 wt%, from 10 wt% to 20 wt%, from 15 wt% to 20 wt%, from 5 wt% to 15 wt%, from 10 wt% to 15 wt%, or from 5 wt% to 10 wt%.

In various aspects, for example, in aqueous solution, the salt form of the total sensory modifier is present in equilibrium with the acid form. For example, a molecule in a particular salt form may be protonated and thus converted to the acid form, and the molecule in the acid form may be deprotonated to give the salt form. Such interactions will not substantially alter the total weight% of a given form or fraction of the total sensory modifier after approaching or reaching equilibrium. For example, a composition having a salt fraction of 50% by weight or more of the total sensory modifier may maintain the same ratio of salt fraction and acid fraction even though various compounds may be exchanged from one fraction to another.

There are also situations where the balance between the salt form and the acid form may shift in response to the addition of a component to the composition. For example, the addition of a buffer, salt, acid or base may shift the equilibrium to favor the salt fraction or acid fraction, thereby altering the wt% of the composition.

In various other aspects, such as in solid compositions, the salt form and the acid form may be solid, with the ratio between the salt form and the acid form being fixed. It will be appreciated that in various aspects, the ratio of salt fraction to acid fraction in a solid composition (such as a granular salt composition) may be different from the ratio in the resulting solution to which the solid composition is added. For example, in some aspects, the solid salt composition, when dissolved or disintegrated, will result in a solution having a sensory modifier, at least 50% by weight of which is in salt form.

An effective amount of a sensory modifier

The compositions of the present disclosure comprise a sensory modifier in an amount effective to reduce the vegetable protein flavor, reduce off-flavors, and/or enhance sour and lactic flavors in the milk substitute composition relative to an equivalent milk substitute composition without the sensory modifier.

As used herein, "plant protein flavor" refers to a characteristic flavor associated with and expected from a plant-based protein when the plant-based protein is used as an ingredient in food and beverage products. For example, vegetable protein flavors include beany, pea, corn, hay, green, plant, barnyard, fermented, waxy, bitter aftertaste, and combinations thereof, typically found and expected from plant-based proteins. In general, certain characteristic vegetable protein flavors may be attributed to certain plant-based proteins. For example, pea proteins may be associated with green notes, pea flavors, and hay flavors. Soy protein can be associated with beany flavor and hay flavor, corn protein can be associated with corn flavor and hay flavor, and potato protein can be associated with barnyard flavor and fermented flavor.

As used herein, "off-flavor" refers to a characteristic taste or flavor that is not or is typically associated with a substance or composition as described herein, and/or a characteristic taste or flavor associated with an undesired substance or composition. For example, the off-flavors may be undesirable tastes (such as bitter), undesirable mouthfeel (such as astringency, dry mouth), undesirable flavors (such as rancidity, cardboard taste, aftertaste), inconsistent flavors (e.g., flavors with uneven onset or intensity, flavors that may be perceived too early or too late), and the like.

A sensory panel (sensory panel) can be used to determine the magnitude of the reduction in the flavor of a vegetable protein or the change in its temporal profile, thereby quantifying the amount of sensory modifier effective to reduce the flavor of a vegetable protein. Sensory panel evaluation is an essential scientific and reproducible method for the food science industry. A sensory panel involves a group of two or more individual panelists. Panelists were instructed according to industry-accepted practices to avoid the effects of personal subjectivity and to enhance reproducibility. For example, panelists will objectively evaluate the sensory attributes of the tested products, but will not provide subjective attributes, such as personal preferences. In various aspects, the sensory panel may be performed by two, three, four, five, six, or more panel members, wherein the panel members identify and agree to a sensory attribute dictionary for a given sample group. After evaluating a particular sample, panelists may assign a numerical intensity score to each attribute using an intensity scale. For example, the intensity scale may range from 0 to 6 (i.e., 0=undetected, 1=trace, 2=slight, 3=moderate, 4=clear, 5=strong, 6=extreme), 0 to 9 (i.e., 0=undetected, 1=trace, 2=weak, 3=slight, 4=mild, 5=moderate, 6=clear, 7=strong, 8=very strong, 9=extreme), or 0 to 15, where 0 corresponds to the absence of an attribute and 6, 9, or 15 corresponds to the upper extreme occurrence of an attribute, respectively. Panelists may use a round table consensus method (roundtable consensus approach), or panelists may score and evaluate sensory attributes individually. Any form may also involve panelists who guide the discussion regarding terms and guide panelists in evaluating particular products and attributes. In other aspects, a trained sensory panel can be used to evaluate specific attributes using descriptive analysis or temporal intensity methods.

As used herein, "panelist" refers to highly trained expert tasters, such as those commonly used in sensory methodologies (such as descriptive analysis), and/or experienced tasters familiar with the sensory attributes tested. In some aspects, the panelist may be a trained panelist. Trained panelists have undergone training to understand terms and sensory phenomena related to those sensory attributes associated with the test products and to rank over the use of common descriptors (i.e., sensory dictionaries) for those sensory attributes of interest. For example, a trained panelist testing a given composition will understand the terms and sensory attributes associated with the composition, such as salty, sour, bitter, astringent, mouthfeel, acidity, and the like. The trained panelist will train against the reference sample corresponding to the sensory attribute being tested, and thus has been calibrated to identify and quantitatively evaluate such criteria. In some aspects, the panelist may be an experienced taster.

As used herein, a "round table consensus method" refers to a sensory panel determination methodology in which panelists discuss sensory attributes and intensities and then agree on intensity scores and attribute characterizations for the particular sensory attributes that are determined. Sensory panelists using the round table consistent method may include 2, 3, 4, 5, 6, or more panelists. The consistent intensity scale may range from 0 to 6 (i.e., 0=undetected, 1=trace, 2=slight, 3=moderate, 4=clear, 5=strong, 6=extreme) or 0 to 9 (i.e., 0=undetected, 1=trace, 2=weak, 3=slight, 4=moderate, 5=moderate, 6=clear, 7=strong, 8=very strong, 9=extreme). For a given set of samples, panelists will identify and agree to a dictionary of sensory attributes, including (if applicable) a reference or standardized sample (also referred to as a sensory anchor) for a particular sensory attribute. The reference sample for a given sensory attribute will depend on the sample being measured and the sensory attribute dictionary determined by the panelist. Those skilled in the art will recognize the appropriate dictionary and reference or standard samples necessary for sensory evaluation of a given sample.

In some aspects, samples are scored and evaluated independently by panelists after or directed in their dictionary of sensory attributes and intensity scores, including, if applicable, a measured specific calibration of a reference sample (also referred to as a sensory anchor point) for a particular sensory attribute. Examples of common reference samples are described below. Panelists may repeatedly evaluate samples or may be unaware of the samples they are testing. The samples tested may be provided to panelists randomly or in sequential order. In some aspects, samples may be tested by panelists using a random balanced sequential order. The scores from the individual panelists were then evaluated using standard statistical analysis methods to determine the average sensory intensity scores. Those skilled in the art will recognize the appropriate dictionary and reference or standard samples and appropriate statistical analysis methods necessary for sensory evaluation of a given sample.

As used herein, "random balanced sequential order" refers to an order in which samples are presented, wherein the order is random, and all possible orders in which samples will be presented in all panelists to eliminate bias in samples tested in a particular order. For example, for a sequential order of random balancing of two samples, the likelihood that a given panelist receives sample 1 before sample 2 and receives sample 2 before sample 1 is equal. In the example with three samples (i.e., sample 1, sample 2, and sample 3), the sequential order of random balancing would include equal likelihood that panelists received the samples in the following order: (i) 1, 2, 3; (ii) 1, 3, 2; (iii) 2, 1, 3; (iv) 2, 3, 1; (v) 3, 2, 1; (vi) 3, 1, 2.

The sensory attributes of a given composition may be assessed by comparison to one or more reference or anchor samples. For example, experienced panelists may use sodium chloride solution as a salty anchor to evaluate the relative strength of the salty taste of a given composition; experienced panelists may use sucrose solutions as a sweetness anchor to evaluate the relative sweetness intensity of a given composition; experienced panelists may use citric acid solutions as sour anchors to evaluate the relative strength of the sourness of a given composition; experienced panelists may use the coffee solution as a bitter anchor to evaluate the relative bitter strength of a given composition; experienced panelists may use monosodium glutamate (MSG) solution as an umami anchor to evaluate the relative strength of umami taste of a given composition. Solutions for evaluating sensory attributes, such as 10mL to 20mL samples, may be provided to experienced panelists. Experienced panelists dispensed about 3mL-4mL of each solution into their own mouths, dispersed the solutions by moving the tongue, and recorded the values of the specific sensory attributes tested. If multiple solutions are tested a single time, panelists can purify the taste with water between samples. For example, a round table rating of salty, sweet, sour, umami, etc. may be assigned a scale of 0 to 9, e.g., a score of 0 indicates no salty, a score of 9 indicates extreme salty (0=undetected, 1=trace, 2=weak, 3=mild, 4=mild, 5=moderate, 6=clear, 7=strong, 8=very strong, 9=extreme). Equivalent scales and methodologies are applicable to sweet, bitter, sour and umami sensory attributes.

As another example, the salty taste of a composition may be tested by a panel of at least two panelists. Standard ranges of 0.18 wt%, 0.2 wt%, 0.35 wt%, 0.5 wt%, 0.567 wt%, 0.6 wt%, 0.65 wt% and 0.7 wt% aqueous sodium chloride solutions corresponding to the salty taste intensity values of 2, 2.5, 5, 8.5, 10, 11, 13 and 15, respectively, may be used by panelists. The skilled artisan will recognize that the number and range of standard solutions may vary depending on the sample/composition tested (e.g., only solutions corresponding to 2, 2.5, and 5 salty taste intensity values are used). For each tested composition, panelists dispensed approximately 2mL-5mL (for liquid compositions or solutions prepared with water) or 5g-10g (for solid compositions) of each composition into their own mouth, dispersed the composition by moving their tongue/chew, and recorded salty taste intensity values between 0 and 15 for each composition based on comparison with the standard sodium chloride solution previously described. Between tasting the composition, panelists were able to cleanse their taste with water. Panelists could also randomly taste standard 0.18%, 0.2%, 0.35%, 0.5%, 0.567%, 0.6%, 0.65% and 0.7% sodium chloride solutions between tasting test solutions to ensure that the recorded salty taste intensity values were accurate relative to the scale of standard sodium chloride solutions. The temperature at which the test is performed may be specific to the sample from which the test is initiated, e.g., the sample may be tested at 22 ℃ (e.g., room temperature), 0 ℃ (e.g., for frozen samples), or between 60 ℃ and 80 ℃ (e.g., hot-eaten cooked samples). Those skilled in the art will recognize the appropriate temperature for testing a given sample. This test is referred to herein as a "standardized salty taste intensity test".

The sourness of the composition may be tested by a panel of at least two panelists. Standard ranges of 0.035 wt%, 0.05 wt%, 0.07 wt%, 0.15 wt% and 0.2 wt% aqueous solutions of citric acid corresponding to the acid strength values of 2, 3, 5, 10 and 15, respectively, may be used by panellists. The skilled artisan will recognize that the number and range of standard solutions may vary depending on the sample/composition tested (e.g., only solutions corresponding to 2 and 7 strength of sourness values are used). For each tested composition, panelists dispensed approximately 2mL-5mL (for liquid compositions or solutions prepared with water) or 5g-10g (for solid compositions) of each composition into their own mouth, dispersed the composition by moving their tongue/chew, and recorded an acid strength value between 0 and 15 for each composition based on comparison with the standard citric acid solution previously described. Between tasting the composition, panelists were able to cleanse their taste with water. Panelists also had the option to taste standard 0.035%, 0.05%, 0.07%, 0.15% and 0.2% citric acid solutions between tasting test solutions to ensure that the recorded strength of sourness values were accurate relative to the scale of standard citric acid solutions. The temperature at which the test is performed may be specific to the sample from which the test is initiated, e.g., the sample may be tested at 22 ℃ (e.g., room temperature), 0 ℃ (e.g., for frozen samples), or between 60 ℃ and 80 ℃ (e.g., hot-eaten cooked samples). Those skilled in the art will recognize the appropriate temperature for testing a given sample. This test is referred to herein as the "normalized sour intensity test".

The bitterness of the composition may be tested by a panel of at least two panelists. Standard ranges of caffeine solutions corresponding to 0.0125 wt%, 0.01875 wt%, 0.025 wt%, 0.031 wt%, 0.07 wt% and 0.12 wt% of bitter taste intensity values of 2, 3, 4, 5, 10 and 15, respectively, may be used by panellists. The skilled artisan will recognize that the number and range of standard solutions may vary depending on the sample/composition tested (e.g., only solutions corresponding to 2, 3, and 5 bitterness intensity values are used). For each tested composition, panelists dispensed approximately 2mL-5mL (for liquid compositions or solutions prepared with water) or 5g-10g (for solid compositions) of each composition into their own mouth, dispersed the composition by moving their tongue/chew, and recorded a bitterness intensity value between 0 and 15 for each composition based on comparison with the standard caffeine solution previously described. Between tasting the composition, panelists were able to cleanse their taste with water. Panelists also randomly tasted standard 0.0125%, 0.01875%, 0.025%, 0.031%, 0.07% and 0.12% caffeine solutions between tasting test solutions to ensure that the recorded bitter taste intensity values are accurate relative to the scale of standard caffeine solutions. The temperature at which the test is performed may be specific to the sample from which the test is initiated, e.g., the sample may be tested at 22 ℃ (e.g., room temperature), 0 ℃ (e.g., for frozen samples), or between 60 ℃ and 80 ℃ (e.g., hot-eaten cooked samples). Those skilled in the art will recognize the appropriate temperature for testing a given sample. This test is referred to herein as a "normalized bitterness intensity test".

The sweetness of a composition may be tested by a panel of at least two panelists. The panellists may use standard ranges of 2 wt%, 5 wt%, 8 wt%, 10 wt% and 15 wt% sucrose solutions corresponding to sweetness intensity values of 2, 5, 8, 10 and 15, respectively. The skilled artisan will recognize that the number and range of standard solutions may vary depending on the sample/composition tested (e.g., only solutions corresponding to 2, 5, and 8 sweetness intensity values are used). For each tested composition, panelists dispensed approximately 2mL-5mL (for liquid compositions or solutions prepared with water) or 5g-10g (for solid compositions) of each composition into their own mouth, dispersed the composition by moving their tongue/chew, and recorded a sweetness intensity value between 0 and 15 for each composition based on comparison with the standard sucrose solution previously described. Between tasting the composition, panelists were able to cleanse their taste with water. Panelists also randomly tasted standard 2%, 5%, 8%, 10% and 15% sucrose solutions between tasting test solutions to ensure that the recorded sweetness intensity values are accurate relative to the scale of standard sucrose solutions. The temperature at which the test is performed may be specific to the sample from which the test is initiated, e.g., the sample may be tested at 22 ℃ (e.g., room temperature), 0 ℃ (e.g., for frozen samples), or between 60 ℃ and 80 ℃ (e.g., hot-eaten cooked samples). Those skilled in the art will recognize the appropriate temperature for testing a given sample. This test is referred to herein as the "normalized sweetness intensity test".

The umami taste of the composition may be tested by a panel of at least two panelists. Panellists can use standard ranges of 0.75 wt% and 0.125 wt% monosodium glutamate (MSG) solutions corresponding to umami intensity values of 4 and 6.5, respectively. Those skilled in the art will recognize that the number and range of standard solutions may vary depending on the sample/composition tested (e.g., if the desired umami intensity is significantly outside of the umami intensity values of 4-6.5, additional umami solutions are added). For each tested composition, panelists dispensed approximately 2mL-5mL (for liquid compositions or solutions prepared with water) or 5g-10g (for solid compositions) of each composition into their own mouths, dispersed the composition by moving their tongue/chew, and recorded an umami intensity value between 0 and 15 for each composition based on comparison with the aforementioned standard MSG solution. Between tasting the composition, panelists were able to cleanse their taste with water. Panelists also had the option to taste standard 0.075% and 0.125% MSG solutions between tasting the test solutions to ensure that the recorded umami intensity values were accurate relative to the scale of standard MSG solutions. The temperature at which the test is performed may be specific to the sample from which the test is initiated, e.g., the sample may be tested at 22 ℃ (e.g., room temperature), 0 ℃ (e.g., for frozen samples), or between 60 ℃ and 80 ℃ (e.g., hot-eaten cooked samples). Those skilled in the art will recognize the appropriate temperature for testing a given sample. This test is referred to herein as a "standardized umami taste intensity test".

Control samples are typically used as reference points or for comparison purposes. For example, a control sample can be used to identify the effectiveness of a sensory modifier. The control sample may be a composition, such as a composition as described herein, but in the absence of a sensory modifier. The control sample is otherwise identical except for the sensory modifier, and it should contain the same components and other ingredients in the same relevant concentrations. Other standard samples are commonly used in sensory panels, such as standard samples for assessing the intensity of sensory attributes as outlined above. In other aspects, the control sample can be a modified control sample that contains a different sensory modifier, such as a competing sensory modifier.

The present disclosure is not limited to sensory testing by experienced or trained panelists. For example, untrained and inexperienced panelists may be utilized. However, in the case of untrained and inexperienced panelists, a greater number of panelists are required to provide reproducible results, which will typically focus on subjective attributes such as preferences or overall preferences. Similarly, untrained and inexperienced panelists may be required to assess the relative change in a given sensory attribute between two samples. For example, if a particular sample is more or less salty, more or less sweet, more or less bitter, etc., than a reference sample.

Exemplary sensory determination and testing criteria for additional sensory attributes are described in the examples provided by the present disclosure. Additional description of round table sensory panelists and sensory testing is set forth in PCT/US2018/054743 published as WO 2019/071220, 4/11, 2019, which is incorporated herein by reference in its entirety.

In some aspects, the amount of sensory modifier effective to reduce the flavor of the vegetable protein may be an amount effective to reduce the flavor intensity score of the vegetable protein by at least 0.5, 1, 1.5, 2, or at least 2.5 units relative to the flavor intensity of the vegetable protein in an equivalent composition that does not contain the sensory modifier. The vegetable protein flavor intensity score was determined by at least three panelists trained in tasting the vegetable protein composition using a round table methodology using a scale of 0 to 9, where a score of 0 indicates no vegetable protein flavor and 9 indicates an extreme vegetable protein flavor intensity (i.e., 0 = undetected, 1 = trace, 2 = weak, 3 = mild, 4 = mild, 5 = medium, 6 = clear, 7 = strong, 8 = very strong, 9 = extreme). In some aspects, the vegetable protein flavor can be reduced by at least 2, at least 3, or at least 4 units. In some aspects, the vegetable protein flavor intensity can be assessed by measuring the intensity of a bean, pea, corn, hay, green note, barnyard grass, fermentation, or waxy flavor, wherein a decrease in the intensity of a bean, pea, corn, hay, green note, barnyard grass, fermentation, or waxy flavor, respectively, indicates a decrease in the intensity of a vegetable protein flavor. Similar assessment methods can be used to score other sensory attributes of the milk compositions described herein.

In some aspects, the amount of sensory modifier effective to reduce the flavor of the vegetable protein may be an amount effective to reduce the flavor intensity score of the vegetable protein by at least 0.5, 1, 1.5, 2, or at least 2.5 units relative to the flavor intensity of the vegetable protein in an equivalent composition that does not contain the sensory modifier. The vegetable protein flavor intensity score was determined as the average vegetable protein flavor intensity score from at least seven panelists trained in sensory evaluation after sequential order assessment of random equilibration of samples using a scale of 0 to 15, where a score of 0 indicates no vegetable protein flavor and 15 indicates extreme vegetable protein flavor intensity. In some aspects, the vegetable protein flavor can be reduced by at least 2, at least 3, or at least 4 units. In some aspects, the vegetable protein flavor intensity can be assessed by measuring the intensity of a bean, pea, corn, hay, green note, barnyard grass, fermentation, or waxy flavor, wherein a decrease in the intensity of a bean, pea, corn, hay, green note, barnyard grass, fermentation, or waxy flavor, respectively, indicates a decrease in the intensity of a vegetable protein flavor. Similar assessment methods can be used to score other sensory attributes of the milk compositions described herein.

In some aspects, the amount of sensory modifier effective to increase the sourness may be an amount effective to increase the sourness intensity value by at least 1 unit, as measured by at least four panelists experienced in sensory testing by a standardized sourness intensity test. In other aspects, the amount effective to increase the sourness comprises an amount effective to increase the sourness intensity value measured in the same manner by at least 1 unit, 2 units, 3 units, 4 units, 5 units, 6 units, or more. In other aspects, the amount effective to increase the sourness comprises an amount effective to increase the sourness intensity value measured in the same manner to an amount greater than 2, 3, 4, 5, 6, or 7 units. Similar tests can be used to evaluate the amount of sensory modifiers effective to reduce or increase sweetness, salty, bitter, and umami taste in the described milk substitute compositions.

The milk replacer composition may have different amounts of sensory modifiers. The sensory modifier may be present in the milk replacer composition in any amount desired for a particular use. For example, the sensory modifier may be present in the milk replacer composition at a total concentration of 0.001 to 1.0 wt%, 0.001 to 0.5 wt%, 0.005 to 0.1 wt%, 0.005 to 0.050 wt%, or 0.005 to 0.02 wt%. The milk replacer composition may comprise the sensory modifier in a concentration of at least 0.001%, 0.002%, 0.005%, 0.01%, 0.02% or 0.05% by weight of the milk replacer composition. The milk replacer composition may comprise the sensory modifier in a concentration of up to 1.0 wt%, 0.5 wt%, 0.25 wt%, 0.2 wt%, 0.1 wt% or 0.05 wt%.

The amount of individual sensory modifier substances in the various compositions described herein may each independently vary. For example, mono-caffeoylquinic acid, di-caffeoylquinic acid, or both, may each be present in the milk replacer composition alone at a concentration of about 1ppm to about 1000 ppm. In some aspects, mono-caffeoylquinic acid, di-caffeoylquinic acid, or both, may each be present in the milk replacer composition individually at a concentration of about 100ppm to about 1000ppm, about 200ppm to about 1000ppm, 300ppm to about 1000ppm, 400ppm to about 1000ppm, 500ppm to about 1000ppm, 600ppm to about 1000ppm, 700ppm to about 1000ppm, 800ppm to about 1000ppm, 900ppm to about 1000 ppm. In some aspects, mono-caffeoylquinic acid, di-caffeoylquinic acid, or both, may each be present in the milk replacer composition alone at a concentration equal to or greater than about 10ppm, 50ppm, 100ppm, 200ppm, 300ppm, 400ppm, 500ppm, 600ppm, 700ppm, 800ppm, 900ppm, or 1000 ppm. In some aspects, mono-caffeoylquinic acid, di-caffeoylquinic acid, or both, may each be present in the milk substitute composition alone at a concentration of about 100ppm to about 800ppm, about 200ppm to about 800ppm, 300ppm to about 800ppm, 400ppm to about 800ppm, 500ppm to about 800ppm, 600ppm to about 800ppm, or 700ppm to about 800 ppm. In some aspects, mono-caffeoylquinic acid, di-caffeoylquinic acid, or both, may each be present in the milk replacer composition alone at a concentration of about 400ppm to about 800 ppm.

Plant origin of sensory modifier

In various aspects, the sensory modifier can be isolated from a plant source. A variety of plant sources include sensory modifiers, and sensory modifiers can be isolated from these plant sources. Some examples of plant sources from which the sensory modifier may be isolated include eucommia ulmoides (Eucommia ulmoides), honeysuckle, bentham tobacco (Nicotiana benthamiana), artichoke, stevia rebaudiana (Stevia rebaudiana), grosvenor momordica, coffee beans, green coffee beans, tea, white tea, yellow tea, green tea, oolong tea, black tea, doctor tea, post-fermented tea, bamboo, flower of photinia, sunflower, and the like blueberry, cranberry, bilberry (bilberry), gooseberry, bilberry, red bean (lingonberry), cowberry (cowberry), american bilberry (huckleberry), grape, chicory, echinacea orientalis (eastern purple coneflower), echinacea (echinacea), paris polyphylla, vertical wall grass, liverwort (Lichwort), celandine, sanguinea root, oryza sativa, celandine, sanguinea grass, echinacea different nettle (Common nettle), nettle (sting nettle), potato leaf, eggplant (Eggplant), purple Eggplant (Aubergine), tomato, cherry tomato, bitter apple, datura stramonium sweet potato, apple, peach, nectarine, cherry, sour cherry, wild cherry, apricot, almond, plum, dried plum, ilex, mate tea, melon You Sacha tea-leaf holly, kuding tea, guarana, cocoa beans, cocoa beans, cola fruit trees, ke Laguo, kola fruit trees, ostrich fern, eastern ostrich fern, pteridium aquilinum, lupin fern, eastern ostrich fern, asian pennywort fern, wang Ziqi, european fern, phoenix fern, common fern, eagle fern, eastern fern (Eastern brakenfern), clove, cinnamon, indian laurel leaf, nutmeg, bay tree, laurel leaf, basil, jiujiu (Great basil), holly josepia, thyme, sage leaf, garden sage, general sage, culinary sage, rosemary, oregano, wild marjoram, sweet marjoram, multi-section marjoram, potted marjoram, dill, fennel, star anise, fennel, slit She Qinghao (Tarragon), tarragon (Estragon), mugwort, licorice, soy, soybean (Soybean), soyabean, wheat, common wheat, rice, rapeseed, broccoli, cauliflower, cabbage, kale, mustard, brussels sprouts, broccoli, elderberry, vali, and chamomile.

Some plant sources may produce sensory modifiers that are rich in one or more of caffeic acid, monocaffeoyl quinic acid, and dicaffeoyl quinic acid. For example, sensory modifiers isolated from mate tea plants (ilex paraguariensis (Ilex paraguariensis)) are rich in mono-and di-caffeoylquinic acids. In other aspects, the sensory modifier enriched in dicaffeoylquinic acid isolated from mate tea plants may comprise 10% or more, 15% or more, 20% or more, 25% or more, 30% or more, 35% or more, 40% or more, 45% or more or 50% or more, 60% or more, 70% or more or 80% or more or 90% or more of a combination of one or more of 1, 3-dicaffeoylquinic acid, 1, 4-dicaffeoylquinic acid, 1, 5-dicaffeoylquinic acid, 3, 4-dicaffeoylquinic acid, 3, 5-dicaffeoylquinic acid, and 4, 5-dicaffeoylquinic acid, and salts thereof. For example, sensory modifiers isolated from other plant sources may be enriched in dicaffeoylquinic acid. In other aspects, the sensory modifier enriched in dicaffeoylquinic acid isolated from other plant sources may comprise 10% or more, 15% or more, 20% or more, 25% or more, 30% or more, 35% or more, 40% or more, 45% or more or 50% or more, 60% or more, 70% or more or 80% or more or 90% or more of a combination of one or more of 1, 3-dicaffeoylquinic acid, 1, 4-dicaffeoylquinic acid, 1, 5-dicaffeoylquinic acid, 3, 4-dicaffeoylquinic acid, 3, 5-dicaffeoylquinic acid, and 4, 5-dicaffeoylquinic acid, and salts thereof.

The sensory modifier may be isolated in a variety of ways. Some suitable methods are disclosed in more detail in the following patent applications: U.S. patent application 16/373,206, filed on 4/2019, entitled "Steviol Glycoside Solubility Enhancers", published as U.S. patent application publication 2019/0223481 at 25/7/2019; international application PCT/US2018/054691 filed on 5 th 10 th 2018 under the name of "Steviol Glycoside Solubility Enhancers"; U.S. provisional application 62/569,279 entitled "Steviol Glycoside Solubility Enhancers" filed on 10/6/2017; U.S. application No. 16/374,894, entitled "Methods for Making Yerba Mate Composition", filed on 4 th month 4 of 2019, which was published as U.S. patent application publication No. 2019/023684 on 1 th month 8 of 2019; international application PCT/US2018/054688 entitled "Methods for Making Yerba Mate Composition" filed on 10/5/2018; U.S. provisional application Ser. No. 62/676,722, entitled "Methods for Making Yerba Mate Extract Composition," filed 5/25/2018; and International application No. PCT/US2020/026885, entitled "Stevia Processing", filed on even 6 th month 4 of 2020, and published as WO 2020/210161 on even 15 th 10 of 2020, each of which is incorporated herein by reference. For example The sensory modifier may be isolated from a plant source and comprise one or more of mono-caffeoylquinic acid, di-caffeoylquinic acid, and salts thereof. For example, mate tea biomass and stevia biomass may be used to prepare sensory modifiers. In one exemplary method, the sensory modifier is prepared from commercially available comminuted mate tea biomass. Briefly, mate tea biomass was suspended in 50% (v/v) ethanol/water, shaken for at least 1 hour, and the resulting mixture was filtered to obtain an initial extract. The initial extract was diluted with 35% (v/v) ethanol/water and filtered again. The re-filtered permeate was then applied to a solution that had been equilibrated in 35% (v/v) ethanol/waterThe FPA 53 resin column and column permeate was discarded. The column was washed with 35% (v/v) ethanol/water and the column permeate was discarded. The column was then eluted with a 50% (v/v) ethanol/water solution of 10% (w/v) FCC grade sodium chloride and the eluate was retained. Nitrogen was blown across the surface of the eluent at room temperature to remove ethanol and the eluent was reduced to 1/3 of its original volume. The reduced volume eluate was then filtered through a 0.2 μm polyethersulfone filter and then decolorized by passing it through a 3kDa molecular weight sieve membrane. The decolorized permeate was retained and desalted by passing it through a nanofiltration membrane. The desalted permeate is then freeze dried to obtain the sensory modifier. The method is also applicable to obtaining sensory modifiers from stevia biomass, and may be suitable for obtaining sensory modifiers from other plant sources (e.g., those plant sources described above).

In some aspects, the sensory modifier may be a blend of sensory modifiers isolated from more than one plant source.

Some compounds may adversely affect the flavor or fragrance of the aqueous solution or the milk replacer composition. Certain sensory modifiers (such as those prepared from plant extracts) do not include one or more of the compounds shown in table 2 or any combination thereof in excess of the disclosed preferred content levels. All preferred levels are expressed as weight percent on a dry weight basis. Certain commercially desirable solid (dry) sensory modifiers do not include preferred levels exceeding any of the compounds listed in table 2. For those compounds listed as acids, the compounds may be present in acid form and/or salt form.

TABLE 2.

/>

/>

In some aspects, the sensory modifier comprises less than 0.3% by weight of malonate, malonic acid, oxalic acid, lactate, lactic acid, succinate, succinic acid, malate, or malic acid; or less than 0.05 wt% of pyruvate, pyruvic acid, fumarate, fumaric acid, tartrate, tartaric acid, sorbate, sorbic acid, acetate or acetic acid; or less than about 0.05 wt% chlorophyll.

In some aspects, the described milk replacer compositions do not include a compound above a certain cutoff weight percent. For example, the aqueous solution may contain less than 0.3% by weight of malonate, malonic acid, oxalic acid, succinic acid, malic acid, or malic acid; or less than 0.05 wt% of pyruvate, pyruvic acid, fumarate, fumaric acid, tartrate, tartaric acid, sorbate, sorbic acid, acetate or acetic acid; or less than about 0.05 wt.% chlorophyll, depending on the milk replacer composition.

The invention may be better understood by reference to the following examples which are provided by way of illustration. The present invention is not limited to the embodiments given herein.

Examples

Materials and methods

The sensory modifier tested was a mixture of mono-and di-caffeoylquinic acids and salts prepared from mate tea and had a ratio of salt fraction to acid fraction of 65:35. For some compositions, the sensory modifier is co-spray dried with the steviol glycoside. Table 3 shows the content and source of the various components.

TABLE 3 Table 3.

Vegetable protein assay

Assays were performed to characterize the sensory attributes of vegetable protein isolate solutions with varying amounts of sensory modifiers. The sensory attributes of the compositions were tested by a panel of individuals experienced in sensory testing. Sensory attributes such as, but not limited to, bean flavor, hay flavor, mouth dryness, creaminess, green pea flavor, bitter taste, oil note, corn flavor, amyloid, barnyard grass flavor, sour and astringent taste were evaluated by experienced panelists. Sensory attributes were scored on a scale of 0-9, with 0 indicating no sensory attribute intensity and 9 indicating extreme sensory attribute intensity (i.e., 0=undetected, 1=trace, 2=weak, 3=mild, 4=mild, 5=medium, 6=clear, 7=strong, 8=very strong, 9=extreme). In some examples, round table methodologies are used to evaluate various flavor attributes. To test each solution, an experienced panelist dispensed each solution of about 2fl oz-4fl oz into their own mouth, dispersed the solution by moving their tongue, and recorded a consistent sensory attribute scale value. Between tasting different solutions, panelists were able to purify the taste with water.

Where the assays using a particular method or panel are recorded in the individual examples below.

Example 1 plant based cheese substitute

Vegetable-based cheeses were prepared with the ingredients outlined in table 4. To prepare the plant-based cheese, water was added to the blender and heated to about 110°f (43.3 ℃). A hydrocolloid comprising guar gum and carrageenan but not lecithin was added to the heated water and stirred for 2 to 5 minutes. The protein was then added and mixed for an additional 2 to 3 minutes. After the addition of the protein, dry ingredients, including starch, salt, trisodium citrate, citric acid and flavoring agents (if applicable), but not lecithin, are added with continued mixing. Separately, the oil was heated to 50 ℃ and lecithin was added thereto. The oil and lecithin mixture was slowly added to the water-based mixture. After the oil and water mixtures were combined, the mixing speed of the blender was increased and the mixture was further heated to 180°f (82.2 ℃) and maintained at that temperature for about 3 minutes. After final heating, the product was placed in a container in a blast freezer for 5 to 10 minutes. After freezing, the plant-based cheese product was stored at 4 ℃. The sensory modifier is added with the applicable dry ingredients.

TABLE 4 Table 4.

* All values are provided in wt.%

Example 2-sensory evaluation of plant-based cheese

Assays were performed to characterize the sensory attributes of cheese alternative compositions with varying amounts of sensory modifiers. The sensory attributes of the compositions were tested by a panel of four individuals experienced in sensory testing. Sensory attributes including, but not limited to, vegetable protein flavor, chewiness, bitterness, salty taste, mouth dryness, and creaminess were evaluated by experienced panelists using the round table method. To test each composition, experienced panelists dispensed about 7g of each composition into their own mouths, dispersed the compositions by chewing and moving their tongues, and recorded the values or notes of the properties tested. Between tasting the composition, panelists were able to cleanse their taste with water. Sensory attributes were determined on the same day, 6 days and 1 month after preparation of the plant-based cheese. Sensory attribute results are summarized in table 5.

Table 5.

Example 3-sensory evaluation of vegetable protein cheese samples

The assays were performed to characterize the sensory attributes of the plant-based cheese samples described in table 6, including salty, sour, umami, lactic, legume, and sour after taste. The method outlined in example 1 was also used to prepare the samples described herein. The assay was performed 3 weeks after preparation of the plant-based cheese.

Table 6.

* All values are provided in wt.%

All sensory attributes were scored on a scale of 1-15, with 1 indicating no intensity and 15 indicating intense intensity. Prior to the assay, 9 highly trained and experienced external taste panelists received training using standard samples on a 1-15 scale (sodium chloride solution as salt standard, citric acid solution as tartness standard, and MSG solution as umami standard). The attribute identification for each sensory attribute tested is summarized in table 7. For sensory attribute determination, 9 panelists had a 10 minute rest between samples and provided filtered water and salty biscuits only during the rest period. All samples were evaluated in a random balanced sequential order, one at a time. Plant-based cheese for assay was given to panelists about 2.5 inch cubes and each plant-based cheese sample was assayed in duplicate. Each sensory attribute of each sample was scored separately by panelists and scored using standard statistical analysis. Sensory attribute measurements are provided in fig. 1 and table 8.

Table 7.

Table 8.

* The average values of the different letters followed by p.ltoreq.0.05 differ significantly from each other.

Plant-based cheese sample 3.2 containing 0.02% sensory modifier scored significantly higher sour, lactic flavor, 30 seconds sour aftertaste as compared to plant-based cheese sample 3.1 without the sensory modifier.

Example 4-organoleptic evaluation of soy protein isolate solutions

An assay was performed to characterize the organoleptic properties of the soy protein isolate solution. Bean flavor, hay flavor, mouth dryness, and creaminess scores were determined by a panel of four individuals using a round table consistent method. Panelists were subjected to sensory testing. All panelists used the above described method of vegetable protein determination. A soy protein isolate solution is prepared by mixing a soy protein isolate with water. For compositions comprising a sensory modifier, the sensory modifier is added to the water prior to mixing with the soy protein isolate. The soy protein isolate solutions tested are summarized in table 9 and the organoleptic attribute results are summarized in table 10.

Table 9.

Table 10.

Example 5-organoleptic evaluation of pea protein isolate solutions

Assays were performed to characterize the organoleptic properties of pea protein isolate solutions. Green pea flavor, bitterness and oil/cream scores were determined by a panel of three individuals using a round table consistent method. Panelists were subjected to sensory testing. All panelists used the above described method of vegetable protein determination. Pea protein isolate solutions were prepared by mixing pea protein isolate with water. For compositions comprising a sensory modifier, the sensory modifier is added to the water prior to mixing with the pea protein isolate. The pea protein isolate solutions tested are summarized in table 11 and the organoleptic attribute results are summarized in table 12.

Table 11.

Table 12.

Example 6 zeinSensory evaluation of isolate solutions

Assays were performed to characterize the organoleptic properties of the zein isolate solutions. Corn strength, amyloid, and mouth dryness scores were determined by a panel of six individuals using the round table consensus method. Panelists were subjected to sensory testing. All panelists used the above described method of vegetable protein determination. A corn protein isolate solution is prepared by mixing a corn protein isolate with water. For compositions comprising a sensory modifier, the sensory modifier is added to the water prior to mixing with the zein isolate. The tested zein isolate solutions are summarized in table 13 and the sensory attribute results are summarized in table 14.

Table 13.

Table 14.

Example 7-organoleptic evaluation of Potato protein isolate solutions

Assays were performed to characterize the organoleptic properties of the potato protein isolate solutions. Barnyard grass flavor, sourness, astringency and bitterness scores were determined by a panel of five individuals using a round table consistent method. Panelists were subjected to sensory testing. All panelists used the above described method of vegetable protein determination. A potato protein isolate solution is prepared by mixing potato protein isolate with water. For compositions comprising a sensory modifier, the sensory modifier is added to the water prior to mixing with the potato protein isolate. The potato protein isolate solutions tested are summarized in table 15 and the sensory attribute results are summarized in table 16.

Table 15.

Table 16.

/>

EXAMPLE 8 Ice cream

Assays were performed to characterize the sensory attributes of the non-dairy ice cream with varying amounts of sensory modifier. Green oat flavor, dry hay flavor, and mouth dryness were determined by a panel of three individuals using the round table consistent method. Panelists were subjected to sensory testing. The composition of the ice cream is summarized in table 17. A sample of non-dairy ice cream is prepared by preheating an aqueous phase comprising water, almond milk, and hydrocolloid to between 90°f and 100°f (32.2 ℃ -37.8 ℃). Pea proteins were added and hydrated in the preheated aqueous phase for 10 to 15 minutes. After hydration of the pea proteins, dry ingredients including vegetable glycerin, liquid sugar, concentrated lecithin and potassium sorbate are blended and added to the composition. Coconut oil is melted and added to the composition. The composition was then homogenized at 2000psi (first 1500 psi/second 500 psi), preheated to 140°f (60 ℃), pasteurized at 185°f (85 ℃) for 30 seconds, then cooled to 40°f (4.4 ℃) and aged overnight. After cooling and aging, the composition is frozen at or below 32°f (0 ℃). For samples containing the sensory modifier, the sensory modifier is added to the composition at an appropriate concentration prior to freezing. Sensory attribute results for the ice cream compositions are summarized in table 18.

Table 17.

All values are provided in wt.%

Table 18.

Example 9-coconut yogurt

Lactic acid free milk samples were prepared by preheating the liquid ingredients (coconut milk and water) to 150°f (about 65.6 ℃) and then adding the dry ingredients and mixing. The mixture was then homogenized at a total of 1000psi (first 500 psi/second 500 psi). After homogenization, the composition was pasteurized at 185°f (85 ℃) for 30 seconds and then cooled to 110°f (about 43.3 ℃). The "DA YF-L02" culture was added and incubated to a pH between 4.60 and 4.65. Once the desired pH was reached, the product was mixed, cooled to 50°f (10 ℃) and stored at 4 ℃. The coconut yogurt compositions with and without sensory modifier are summarized in tables 19 and 20.

Table 19.

* All values are provided in wt.%

Table 20.

* All values are provided in wt.%

EXAMPLE 10 Almond yoghurt

Lactic acid free milk samples were prepared by preheating water to between 90 DEG F and 100 DEG F (32.2 DEG F and 37.8 ℃) and adding the dry ingredients and mixing for 10 minutes. After 10 minutes, almond milk was added and mixed for an additional 5 minutes. The mixture was then heated to 150°f (about 65.6 ℃) and homogenized at 2000psi (first 1500 psi/second 500 psi). The homogenized mixture was heated to 185°f (85 ℃) for 5 minutes and then cooled to between 105°f and 108°f (40.5-42.2 ℃). The culture was added and incubated to a pH between 4.55 and 4.60. If desired, a 50% citric acid solution may be added to raise the pH above 4.45. The product was then mixed, cooled to between 60°f and 65°f (15.6 ℃ -18.3 ℃) and then stored at 4 ℃. The almond yoghurt composition with and without sensory modifier is summarized in table 21.

Table 21.

* All values are provided in wt.%

EXAMPLE 11 Ice cream

Assays were performed to characterize the organoleptic attributes of the non-dairy ice cream with varying amounts of organoleptic modifiers, pea masking agents and/or caramel espresso flavoring. Pea protein flavor and flavor sensory attributes were determined by a panel of five individuals using a round table consistent method. Panelists were subjected to sensory testing. The composition of the ice cream is summarized in table 22. A sample of non-dairy ice cream is prepared by preheating an aqueous phase comprising water, almond milk, and hydrocolloid to between 90°f and 100°f (32.2 ℃ -37.8 ℃). Pea proteins were added and hydrated in the preheated aqueous phase for 10 to 15 minutes. After hydration of the pea protein, vegetable glycerin, liquid sugar, concentrated lecithin and potassium sorbate are blended and added to the composition. Coconut oil is melted and added to the composition. The composition was then homogenized at 2000psi (first 1500 psi/second 500 psi), preheated to 140°f (60 ℃), pasteurized at 185°f (85 ℃) for 30 seconds, then cooled to 40°f (4.4 ℃) and aged overnight. After cooling and aging, the composition is frozen at or below 32°f (0 ℃). For samples 11.2, 11.3, 11.4 and 11.5, the sensory modifier, commercially available pea flavor masking agent and/or caramel espresso flavor were added to the composition at the appropriate concentrations prior to freezing. The sensory attribute results of the ice cream compositions are summarized in table 23.

Table 22.

All values are provided in wt.%

Table 23.

Example 12 sensory evaluation of plant-based protein solutions

Assays were performed to characterize the sensory attributes of plant-based protein isolates from a variety of plant sources. The sensory attribute intensity score was determined by a panel of at least 6 individuals. Panelists were subjected to sensory testing. All panelists used the above vegetable protein assay method and individual sensory attribute intensity scores were averaged for the following report. A plant-based protein solution is prepared by mixing a plant-based protein isolate with water. For compositions comprising a sensory modifier, the sensory modifier is added to the water prior to mixing with the plant-based protein isolate. The tested plant-based protein isolate solutions are summarized in table 24.

Table 24.

Most plant-based protein solutions have a near neutral pH, except that rice and sunflower proteins have a pH of 5.58 and 6.05, respectively. When the sensory modifier was added to the chick pea and potato solutions, the solutions appeared dark gray/green (fig. 2A, 2B and 2E). However, when the sensory modifier was added to the rice and sunflower solution, no color change was observed (fig. 2C and 2D). The addition of the sensory modifier had no significant effect on pH (table 24).

All samples were evaluated for overall flavor and viscosity sensory attributes. In addition to the overall flavor and viscosity, panelists chose 4 additional sensory attributes that were the most dominant for each plant-based protein source, and the attributes were compared between samples prepared with and without sensory modifiers. A list of sensory attributes determined for each plant-based protein source is shown in tables 25-29 below, and sensory attribute definitions are provided in table 30. As shown in table 25, the strength and sensory attributes of the soybean/tofu decreased when the sensory modifier was added to the high viscosity chickpea protein solution. For low viscosity chick pea solutions, the addition of the organoleptic modifiers reduced the intensity of the astringency (table 26). The addition of the sensory modifier to the rice protein solution reduced the intensity of the plasticine note (table 27). As shown in table 28, there was a decrease in the intensity of the skin, cardboard and astringency in the sunflower protein samples prepared using the sensory modifier. For potato protein isolate solutions, the addition of the sensory modifier reduced the intensity of the potato peel note (table 29).

Table 25.

Table 26.

Table 27.

Table 28.

Table 29.

Table 30.

Example 13 sensory evaluation of pea protein solution

Assays were performed to characterize the organoleptic properties of the various pea protein isolates. Pea protein isolates included standard isoelectric precipitation extracted pea protein, hydrolyzed pea protein, low sodium pea protein and enzyme modified pea protein. The sensory attribute intensity score is determined by a panel of at least 5 individuals. Panelists were subjected to sensory testing. All panelists used the above vegetable protein assay method and individual sensory attribute intensity scores were averaged for the following report. Pea protein solution is prepared by mixing pea protein isolate with water. For compositions comprising a sensory modifier, the sensory modifier is added to the water prior to mixing with the pea protein isolate. The pea protein isolate solutions tested are summarized in table 31.

Table 31.

Most plant-based protein solutions have a pH near neutral. The addition of the sensory modifier had no significant effect on pH (table 31). When the sensory modifier was added to the pea protein isolate solution, the solution appeared dark grey/green (fig. 3A-3D).

All samples were evaluated for their organoleptic properties of bitterness and viscosity. In addition to bitterness and viscosity, panellists also focused on the most important additional sensory attributes for each pea protein isolate, and this attribute was compared between samples prepared with and without sensory modifiers. The sensory attribute definitions are provided in table 33. A list of sensory attributes determined for each plant-based protein source is shown in table 32.

As shown in table 32, the samples comprising the sensory modifier had a decrease in the intensity of one or more sensory attributes relative to the equivalent pea protein isolate solution without the sensory modifier. For example, when the sensory modifier is added to a standard pea protein isolate, the sample has reduced bitterness, pea and green/green intensity. Among the samples prepared with hydrolyzed pea proteins, the samples with the sensory modifier had a reduced bitterness intensity relative to the samples without the sensory modifier. For samples prepared with enzyme modified pea proteins, the addition of the organoleptic modifiers showed a decrease in pea and green/grass intensity. Finally, samples with low sodium and sensory modifiers have reduced bitterness, pea, astringency and chalky strength relative to samples with pea protein isolate alone.

Table 32.

The empty space indicates the sensory attributes that were not evaluated for a given sample.

Table 33.

/>

Claims (47)

1. A milk replacer composition, the milk replacer composition comprising:

hydrocolloid, starch, or combinations thereof;

lipid compositions, plant-based proteins, or combinations thereof; and

between 0.001 and 1.0 weight percent of a sensory modifier comprising:

Dicaffeoylquinic acid or its salt; and

at least one compound selected from the group consisting of: mono-caffeoyl quinic acid, mono-feruloyl quinic acid, di-feruloyl quinic acid, mono-coumaroyl quinic acid, di-coumaroyl quinic acid, and salts thereof.

2. The composition of claim 1, wherein the sensory modifier comprises less than 0.3% by weight malonate, malonic acid, oxalic acid, lactic acid, succinic acid, malic acid, or malic acid; or less than 0.05 wt% of pyruvate, pyruvic acid, fumarate, fumaric acid, tartrate, tartaric acid, sorbate, sorbic acid, acetate or acetic acid; or less than about 0.05 wt.% chlorophyll; or (b)

Less than 0.1% by weight of furan, furan-containing chemical, theobromine, theophylline or trigonelline, expressed as weight percent based on the dry weight of the sensory modifier.

3. The composition of claim 1 or 2, wherein the sensory modifier comprises 0% by weight malonate, malonic acid, oxalic acid, lactate, lactic acid, succinate, succinic acid, malate, or malic acid; or 0% by weight chlorophyll.

4. A composition according to any one of claims 1 to 3, wherein the sensory modifier comprises from 0.001% to 0.5%, from 0.005% to 0.1%, from 0.01% to 0.05% by weight of the composition.

5. The composition according to any one of claims 1 to 4, wherein the dicaffeoylquinic acid or dicaffeoylquinic salt comprises at least one compound selected from the group consisting of:

1, 3-dicaffeoylquinic acid, 1, 4-dicaffeoylquinic acid, 1, 5-dicaffeoylquinic acid,

3, 4-dicaffeoylquinic acid, 3, 5-dicaffeoylquinic acid or 4, 5-dicaffeoylquinic acid, or salts thereof.

6. The composition according to any one of claims 1 to 5, wherein the total amount of all dicaffeoylquinic acid and dicaffeoylquinic salt present in the sensory modifier is 10% by weight or more, 15% by weight or more, 20% by weight or more, 25% by weight or more, 30% by weight or more, 35% by weight or more, 40% by weight or more, 45% by weight or more, 50% by weight or more, 60% by weight or more, 70% by weight or more, 25% by weight-75% by weight or 40% by weight-60% by weight based on the total weight of the sensory modifier.

7. The composition according to any one of claims 1 to 6, wherein the sensory modifier comprises a monocaffeoyl quinine component selected from the group consisting of: chlorogenic acid, neochlorogenic acid, cryptochlorogenic acid, and salts thereof.

8. A composition according to any one of claims 1 to 7, wherein the sensory modifier comprises a mono-and di-caffeoylquinic component, which together comprise more than 50 wt%, preferably more than 60 wt%, more than 70 wt%, more than 80 wt%, more than 90 wt% or more than 95 wt% of the sensory modifier.

9. The composition according to any one of claims 1 to 8, wherein the composition comprises between 0.001 and 0.5, between 0.005 and 0.25 or between 0.01 and 0.1% by weight of the sensory modifier.

10. The composition according to any one of claims 1 to 9, wherein the plant-based protein is selected from the group consisting of: pea protein, soy protein, corn protein, potato protein, wheat protein, legume protein, chickpea protein, canola protein, rice protein, sunflower protein, and combinations thereof.

11. The composition according to any one of claims 1 to 10, wherein the composition comprises 0.5 to 20 wt%, 1 to 15 wt%, 2 to 10 wt% or 3 to 8 wt% plant-based protein isolate.

12. The composition of any one of claims 1 to 11, wherein the composition comprises 1 to 30 wt%, 5 to 25 wt% or 10 to 20 wt% of the lipid composition.

13. The composition of any one of claims 1 to 12, wherein the lipid composition comprises an oil selected from the group consisting of: coconut oil, palm oil, sunflower oil, soybean oil, rapeseed oil, vegetable oil, and combinations thereof.

14. The composition according to any one of claims 1 to 13, wherein the composition comprises 1 to 20 wt.% or 2 to 15 wt.% starch.

15. The composition of any one of claims 1 to 14, wherein the composition comprises a hydrocolloid comprising guar gum, xanthan gum, carrageenan, locust bean gum, cellulose, konjac gum, or a combination thereof.

16. The composition of any one of claims 1 to 15, wherein the composition comprises between 0.1 and 10.0 wt.%, between 0.5 and 8.0 wt.%, or between 1.0 and 5.0 wt.% of the hydrocolloid.

17. The composition of any one of claims 1 to 16, wherein the composition comprises between 0.01 and 10.0 wt.%, between 0.05 and 8.0 wt.%, or between 0.1 and 5.0 wt.% lecithin.

18. The composition of any one of claims 1 to 17, wherein the composition comprises between 15% and 80%, between 20% and 70%, between 15% and 50%, between 20% and 40%, between 50% and 80%, or between 55% and 75% by weight of a plant-based dairy product.

19. The composition of any one of claims 1 to 18, wherein the composition comprises between 1% and 80%, between 5% and 75%, between 15% and 70%, between 45% and 65%, between 50% and 60%, between 1% and 20%, or between 5% and 15% by weight water.

20. The composition of any one of claims 1 to 19, wherein the combination of water and plant-based dairy product in the composition comprises between 50% and 95%, between 60% and 92% or between 60% and 90% by weight of the composition.

21. The composition of any one of claims 1 to 20, wherein the composition has an increased sour taste relative to the sour taste in an equivalent composition prepared without the sensory modifier.

22. The composition of any one of claims 1 to 21, wherein the composition comprises a plant-based protein and the plant protein flavor of the composition is reduced relative to the plant protein flavor in an equivalent composition prepared without the sensory modifier.

23. The composition of any one of claims 1 to 22, wherein the composition comprises lactic acid and the lactic acid flavor of the composition is increased relative to the lactic acid flavor in an equivalent composition prepared without the sensory modifier.

24. The composition of any one of claims 1 to 23, wherein the sensory modifier is present in the composition in an amount effective to increase the sourness such that the sourness intensity value of the composition is increased by at least 0.5 units relative to the sourness intensity value of an equivalent composition without the sensory modifier, wherein the sourness intensity value is measured by a standardized sourness intensity test.

25. The composition according to any one of claims 1 to 24, wherein the composition is a non-dairy cheese, a non-dairy yoghurt or a non-dairy ice cream.

26. A method for increasing the lactic acid flavor in a milk replacer composition, the method comprising:

adding a sensory modifier to a milk substitute composition to form a modified milk substitute, the milk substitute composition comprising:

hydrocolloid, starch, or combinations thereof;

lipid compositions, plant-based proteins, or combinations thereof;

the sensory modifier comprises dicaffeoylquinic acid or a salt thereof, and at least one compound selected from the group consisting of: mono-caffeoyl quinic acid, mono-feruloyl quinic acid, di-feruloyl quinic acid, mono-coumaroyl quinic acid, di-coumaroyl quinic acid, and salts thereof, wherein the lactic acid flavor of the composition is increased relative to the lactic acid flavor in an equivalent composition prepared in the absence of the sensory modifier.

27. A method for increasing the sourness in a milk substitute composition, the method comprising:

adding a sensory modifier to a milk substitute composition to form a modified milk substitute, the milk substitute composition comprising:

Hydrocolloid, starch, or combinations thereof;

lipid compositions, plant-based proteins, or combinations thereof;

the sensory modifier comprises dicaffeoylquinic acid or a salt thereof, and at least one compound selected from the group consisting of: mono-caffeoyl quinic acid, mono-feruloyl quinic acid, di-feruloyl quinic acid, mono-coumaroyl quinic acid, di-coumaroyl quinic acid, and salts thereof, wherein the sourness of the composition is increased relative to the sourness in an equivalent composition prepared without the sensory modifier.

28. A method according to claim 26 or 27, wherein the sensory modifier comprises less than 0.3% by weight of malonate, malonic acid, oxalate, oxalic acid, lactate, lactic acid, succinate, succinic acid, malate or malic acid; or less than 0.05 wt% of pyruvate, pyruvic acid, fumarate, fumaric acid, tartrate, tartaric acid, sorbate, sorbic acid, acetate or acetic acid; or less than about 0.05 wt.% chlorophyll; or (b)

Less than 0.1% by weight of furan, furan-containing chemical, theobromine, theophylline or trigonelline, expressed as weight percent based on the dry weight of the sensory modifier.

29. A method according to any one of claims 26 to 28, wherein the sensory modifier comprises 0% by weight of malonate, malonic acid, oxalate, oxalic acid, lactate, lactic acid, succinate, succinic acid, malate or malic acid; or 0% by weight chlorophyll.

30. The method of any one of claims 26 to 29, wherein the sensory modifier comprises from 0.001% to 0.5%, from 0.005% to 0.1%, from 0.01% to 0.05% by weight of the composition.

31. The method of any one of claims 26 to 30, wherein the dicaffeoylquinic acid or the dicaffeoylquinic salt comprises at least one compound selected from the group consisting of: 1, 3-dicaffeoylquinic acid, 1, 4-dicaffeoylquinic acid, 1, 5-dicaffeoylquinic acid, 3, 4-dicaffeoylquinic acid, 3, 5-dicaffeoylquinic acid or 4, 5-dicaffeoylquinic acid, or salts thereof.

32. The method according to any one of claims 26 to 31, wherein the total amount of all dicaffeoylquinic acid and dicaffeoylquinic salt present in the sensory modifier is 10% by weight or more, 15% by weight or more, 20% by weight or more, 25% by weight or more, 30% by weight or more, 35% by weight or more, 40% by weight or more, 45% by weight or more, 50% by weight or more, 60% by weight or more, 70% by weight or more, 25% by weight-75% by weight or 40% by weight-60% by weight based on the total weight of the sensory modifier.

33. The method of any one of claims 26 to 32, wherein the sensory modifier comprises a monocaffeoyl quinine component selected from the group consisting of: chlorogenic acid, neochlorogenic acid, cryptochlorogenic acid, and salts thereof.

34. The method according to any one of claims 26 to 33, wherein the sensory modifier comprises a mono-and di-caffeoylquinic component, which together comprise more than 50 wt%, preferably more than 60 wt%, more than 70 wt%, more than 80 wt%, more than 90 wt% or more than 95 wt% of the sensory modifier.

35. The method of any one of claims 26 to 34, wherein the composition further comprises a non-milk protein.

36. The method of claim 35, wherein the non-dairy protein is a plant-based protein selected from the group consisting of: pea protein, soy protein, corn protein, potato protein, wheat protein, legume protein, chickpea protein, canola protein, rice protein, sunflower protein, and combinations thereof.

37. The method of any one of claims 26 to 36, wherein the composition comprises 0.5 to 20 wt%, 1 to 15 wt%, 2 to 10 wt%, or 3 to 8 wt% plant-based protein isolate.

38. The method of any one of claims 26 to 37, wherein the composition comprises 10 to 30 wt%, 12 to 25 wt% or 15 to 20 wt% oil.

39. The method of any one of claims 26 to 38, wherein the oil is selected from the group consisting of: coconut oil, palm oil, sunflower oil, soybean oil, rapeseed oil, vegetable oil, and combinations thereof.

40. The method of any one of claims 26 to 39, wherein the composition comprises 5 to 20 or 10 to 15 wt% starch.

41. The method of any one of claims 26 to 40, wherein the starch comprises pregelatinized starch, modified starch, or a combination thereof.

42. The method of any one of claims 26 to 41, wherein the hydrocolloid comprises guar gum, xanthan gum, carrageenan, or a combination thereof.

43. The method of any one of claims 26 to 42, wherein the composition comprises between 0.1 and 10.0 wt.%, between 0.5 and 8.0 wt.%, or between 1.0 and 5.0 wt.% of the hydrocolloid.

44. The method of any one of claims 26 to 43, wherein the composition comprises lecithin.

45. The method of claim 44, wherein the composition comprises between 0.1 and 10.0 wt.%, between 0.5 and 8.0 wt.%, or between 1.0 and 5.0 wt.% lecithin.

46. The method of any one of claims 26 to 45, wherein the composition comprises between 30.0 and 80.0 wt.%, between 35.0 and 70.0 wt.%, or between 40.0 and 60.0 wt.% water.

47. The method of any one of claims 26 to 46, wherein the composition is a non-dairy cheese, a non-dairy yoghurt or a non-dairy ice cream.