EP2046387A1 - Masquage de goût de compositions contenant du sel - Google Patents

Masquage de goût de compositions contenant du sel

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Publication number
EP2046387A1
EP2046387A1 EP06778004A EP06778004A EP2046387A1 EP 2046387 A1 EP2046387 A1 EP 2046387A1 EP 06778004 A EP06778004 A EP 06778004A EP 06778004 A EP06778004 A EP 06778004A EP 2046387 A1 EP2046387 A1 EP 2046387A1
Authority
EP
European Patent Office
Prior art keywords
composition
sweetener
aspartame
cyclamate
taste
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP06778004A
Other languages
German (de)
English (en)
Inventor
Reiner PÖSTGES
Richard Ammer
Joerg Breitkreutz
Dorothee Grueneberg
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Pejo Iserlohn Heilmittel-Und Diat-Gmbh & Cokg
Original Assignee
Pejo Iserlohn Heilmittel-Und Diat-Gmbh & Cokg
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Pejo Iserlohn Heilmittel-Und Diat-Gmbh & Cokg filed Critical Pejo Iserlohn Heilmittel-Und Diat-Gmbh & Cokg
Publication of EP2046387A1 publication Critical patent/EP2046387A1/fr
Withdrawn legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/84—Flavour masking or reducing agents
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P43/00—Drugs for specific purposes, not provided for in groups A61P1/00-A61P41/00
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to the use of sweeteners for masking the salty taste of compositions, and to saline compositions containing defined sweeteners, the amount of sweetener being suitable for masking the salty taste of the composition.
  • Sodium chloride is used in a variety of ways and in different dosage forms as an active ingredient for therapeutic purposes.
  • parenteral dosage forms e.g. Infusion solutions, sodium chloride is used for electrolyte replacement.
  • Sodium chloride is sprayed for inhalation as an isotonic solution to moisten the respiratory tract.
  • sodium chloride is an ingredient of glucose electrolyte preparations, so-called oral rehydration salt (ORS) Solutions.
  • ORS solutions are administered orally for electrolyte and volume replacement.
  • the preparations are packed in portions as a powder mixture in sachets. Before use, the powder is completely dissolved in a prescribed amount of water.
  • Prepared products are, for example, Santalyt *, Elotrans ' 1 ", Infectodiarrstop" or Oralpadon * 240.
  • the preparations are frequently prescribed in pediatric therapy in order to ensure rehydration and a sufficient electrolyte balance in diarrheal diseases.
  • a disadvantage of these preparations is that due to the presence of sodium chloride, an aqueous ORS solution tastes salty. Other components are u. a. Potassium chloride, which enhances the salty taste of the solutions.
  • the salty taste can lead to compliance problems.
  • One goal in drug development should be to make taking medicines as comfortable as possible. For drugs with a pronounced salty taste, masking of the salty taste should be sought to avoid compliance issues.
  • Tab. 2 lists the molar proportions of example preparations.
  • the European Society of Pediatric Gastroenterology and Nutrition also recommends a hypotonic composition for ORS solutions with 60 mmol / l sodium.
  • the osmolarity should be in the range of 200-250 mosmol / l.
  • the ESPGAN recommends a lower maximum limit for osmolarity than the WHO.
  • Sweeteners include sugar, sugar alcohols and sweeteners.
  • Sugar contributes to the energy balance of the body. The energy value of one gram of sucrose is 16.8 kJ. Sugar promote tooth decay. For the metabolism of most sugar is insulin needed. They contribute to the overall osmolarity of a solution. The sweetness of sugar is low compared to sweeteners.
  • Sucrose has a sweetness value of one. The sweetening power of each sweetener refers to the value one of sucrose.
  • the sugar alcohols include sorbitol, maltitol, malitic syrup, mannitol, isomalt, lactitol and xylitol.
  • sugar alcohols are similar to sugars in taste. The sweetness to sucrose is lower for all sugar alcohols. Sugar alcohols hardly contribute to the energy balance of the body. There is no consumption of insulin for metabolism. The development of caries is not promoted. If sugar alcohols are taken in large quantities, it can lead to diarrhea and flatulence.
  • Sweeteners differ from sugars and sugar substitutes in several ways. In addition to the significantly higher sweetening power of sugars and sugar alcohols, sweeteners have no effect on insulin levels, digestive system or dental health. There is no consumption of insulin. No diarrhea is generated. There is no tooth decay. Sweeteners have virtually no calories that affect the energy balance. At present, eight sweeteners are authorized in food law in the European Union. Tab. 3 lists the sweeteners. For each sweetener, an E number is assigned and an ADI value is defined. The "acceptable daily intake" (ADI) value indicates the amount in milligrams per kilogram of body weight (kg) of the substance that can be taken daily for a lifetime without being damaged.
  • ADI accepted daily intake
  • Aspartame acesulfame salt 350 E 962 40 mg / 15 mg
  • the sweeteners are very heterogeneous in their structure. It may be artificially produced or derived from natural products compounds. Artificial sweeteners are, for example, aspartame, acesulfame-K, Na-cyclamate or saccharin-Na. They are often in a salt form to increase solubility in water.
  • the aspartame-acesulfame salt consists of 64% aspartame and 36% acesulfame.
  • the combination of the sweeteners synergism is achieved in an increase in sweetening power compared to the individual substances.
  • the aspartame Acesulfame salt split into its original components aspartame and acesulfame.
  • Acesulfame is excreted unchanged by the kidneys. Aspartame is metabolized in the body. Aspartame is a source of phenylalanine. If aspartame is included in a product, the safety note "This product contains a source of phenylalanine" must be printed on the packaging The aspartame acesulfame salt is marketed under the trade name Twinsweet '"'. Other sweeteners are of natural origin. Neohesperidin dihydrochalcone is a flavonoid derivative of citrus peel. Thaumatin is derived from the West African Katem for Thaumatococcus daniellii. Thaumatin is a natural protein.
  • Stevioside is extracted from the leaves of the plant Stevia Rehaudina Bertoni. The plant is native to South America. Stevioside has a sweetness of 100-150. Neotame is an aspartame derivative. It has better hydrolytic stability. The sweetness is about 10000.
  • the object of the present invention is to provide a means for masking the salty taste of saline-containing compositions.
  • the present invention has the further object of providing a salt-containing composition without unpleasant salty taste, i. a composition in which the salty taste is masked as completely as possible. It is additionally an object of the invention to mask the salty taste of a composition that complies with the new WHO guidelines for ORS solutions.
  • the present invention is based on the surprising discovery that the use of at least one sweetener from the group of sodium cyclamate, aspartame or acesulfame potassium is suitable for masking the salty taste of a composition.
  • the individual sweeteners have been used singly or in combination in saline preparations, this has been done solely for the purpose of sweetening the preparation. From a suitability for masking the unpleasant salty taste was previously unknown and the amounts of sweetener previously used were not sufficient for this purpose.
  • Sodium ion stimulation of taste cells may depolarize the cells resulting in an intracellular increase in calcium concentration.
  • the three inventive sweeteners activate a receptor which empties calcium storage via the messenger inositol triphosphate, which likewise leads to an increase in the intracellular calcium concentration in the same cells.
  • the present invention relates to the use of at least one sweetener selected from the group consisting of sodium cyclamate, aspartame or acesulfame potassium for masking the salty taste of a composition.
  • a mixture of two or three of the above-mentioned sweeteners is used for taste masking.
  • sweeteners as sweeteners. However, these were added in doses which are not suitable for taste masking the salty taste. The inventors have now found that the above sweeteners give taste masking especially when used above a defined concentration threshold.
  • This concentration of the sweetener is calculated according to a preferred embodiment by the formula: D sweetener's relative sweetness x sweetener mass [in mg]> 5,000
  • the amount of Na-cyclamate which must at least be used to achieve taste masking alone is> 166.66 mg.
  • This amount is generally based on a salt content of the composition of about 0.77 g, about 0.7-0.8 g. For a larger amount of salt, the amount of sweetener must be increased accordingly.
  • salts are primarily those described in e.g. ORS or other electrolyte compositions used salts NaCl and KCl.
  • Another salt whose taste can be masked is e.g. Sodium 3-hydroxybutyrate.
  • the taste of all salts can be masked, insofar as it is perceived as salty. For example, this is not the case for sodium citrate, which produces only an acid taste perception.
  • no taste masking of the salt taste can be achieved.
  • Salty sodium which is bitter and salty at the same time, can mask the salty component of taste, but the bitterness is then perceived in the same or even increasing degree.
  • Na-cyclamate is preferably used in a concentration of 22-28, preferably 26 wt .-% based on the salt content of the composition. This concentration is only valid for the sole use (without the addition of other sweeteners).
  • each application alone results in a concentration of 3.3-4.5, preferably 3.9 wt .-% based on the salt content of the composition.
  • the concentration of the sweetener mixture based on the salt content being calculated as follows:
  • composition in which the sweetener (s) is used is preferably a pharmaceutical composition, a food or a dietary supplement.
  • the pharmaceutical composition is an electrolyte composition (ORS).
  • ORS electrolyte composition
  • the food or dietary supplement is preferably an electrolyte beverage.
  • the present invention comprises a salt-containing composition containing at least one sweetener selected from the group consisting of sodium cyclamate, aspartame or acesulfame potassium, wherein the amount of sweetener is suitable for masking the salty taste of the composition.
  • the composition preferably contains a mixture of two or three sweeteners for taste masking.
  • concentration of sweeteners based on the salt content is calculated as indicated above by the formula:
  • Na-cyclamate, aspartame and acesulfame potassium are preferably used in the composition at the concentrations indicated above.
  • a mixture of two or three of the sweeteners is used in the composition, wherein the concentration of the sweetener mixture based on the salt content is calculated as follows:
  • composition preferably contains the following sweetener combinations:
  • composition of the invention is preferably a pharmaceutical composition, a food or a dietary supplement.
  • composition means primarily a drug in which electrolytes (together with the sweeteners according to the invention) are present in an amount which is suitable for the respective treatment purpose, for example for the supportive treatment of diarrheal diseases
  • additional ingredients such as glucose (see below), but also taste remedies, flavorings, etc.
  • the pharmaceutical composition is an electrolyte composition, preferably an ORS (oral rehydration salt) preparation.
  • ORS oral rehydration salt
  • composition is alternatively a (dietary) food or dietary supplement in the form of an electrolyte beverage.
  • a pharmaceutical composition may contain, in addition to the one or more sweeteners, the following ingredients:
  • Fig. 1 Results of the taste test of finished preparation B without sweetener and flavor.
  • Fig. 2 Results of the taste test of finished preparation B with sweetener aspartame and strawberry flavor.
  • Fig. 3 Results of the taste test of finished product B with sweetener aspartame and apple banana flavor.
  • Fig. 4 Results of the taste test of finished preparation C without aroma and with sweetener aspartame.
  • Fig. 7 Results of the taste test of the sweetener combination acesulfame-K / aspartame.
  • Fig. 8 Results of the taste test regarding the salty taste of the three sweetener combinations and orange dry flavor.
  • Fig. 9 Results of the taste test of the three sweetener combinations with the flavor additive pineapple.
  • Fig. 10 Results of the taste test of the three sweetener combinations with the added flavor lemon.
  • Fig. 11 Results of the taste test of the three sweetener combinations with the orange flavor additive.
  • Fig. 12 Results of the taste test of the three sweetener combinations with the added raspberry flavor.
  • Fig. 13 Results of the taste test of the three sweetener combinations with the flavor additive apple.
  • Fig. 14 Results of the taste test of the sweetener combination acesulfame-K / aspartame with the added raspberry flavor.
  • Fig. 15 Results of the taste test of the sweetener combination acesulfame K / aspartame with the added flavor lemon.
  • Approved sweeteners were used for flavoring ORS solutions. Different concentrations of 10-200 mg of the sweetener Na-cyclamate were weighed into the solid mixture. Na-cyclamate, like NaCl, is a sodium salt. It has low sweetness compared to other sweeteners. It was to be found out whether the salt taste of the ORS solution can be masked by Na-cyclamate in a concentration-dependent manner. The powder mixtures were weighed according to the composition of the WHO and dissolved in water according to instructions.
  • sweeteners were calculated to the standard concentration of Na-cyclamate. As a reference, the different served Sweetness values of the sweeteners. With a multiplication factor related to the sweetening power of the individual sweeteners comparable concentrations could be calculated. The concentrations are listed in Tab.
  • An object of the present invention is to mask as completely as possible the salty taste of ORS solutions. It has been investigated that addition of certain sweeteners results in masking or at least improving the salty taste. A mask was achieved with the sweeteners Na-cyclamate, acesulfame-K, and aspartame. The three sweeteners will seek to improve the masking of the salty taste of ORS solutions.
  • sweeteners are not unlimited (at least with regard to the standard guidelines).
  • ADI values accepted daily intake
  • the ADI values can be used to calculate maximum concentrations that can be applied daily by a substance without causing any damage for a lifetime. Due to the ADI values, the sweetener additive is limited to ORS solutions. According to the frainfo ⁇ nation for preparation C, the maximum therapeutic dose is four sachets daily for infants and toddlers. Since Na-cyclamate has an ADI value of 11 mg per kg of body weight, an addition of 200 mg of Na-cyclamate per dose is too much.
  • Tab. 3 lists the permissible daily maximum doses of sweeteners which may be administered daily. The calculation refers to the body weight of a 10 kg child.
  • ADI limits the addition of sweetener.
  • An addition of 200 mg of Na-cyclamate per dose of an ORS solution is approximately twice the maximum daily limit for a 10 kg child. Masking the salty taste of ORS solutions is not possible with the addition of a single sweetener.
  • the sweetness is different for all three combinations.
  • the ability to mask salt taste is highest for Na-cyclamate, followed by acesulfame-K and aspartame.
  • the finished preparations C and B with the flavors neutral, strawberry and apple banana are composed according to the new WHO guideline (Table 4).
  • composition From the composition it can be seen that the addition of sodium chloride and potassium chloride in a total amount of 0.77 g per dose is expected to produce a salty taste of an aqueous solution of the powder.
  • aspartame and fumed silica are contained as further constituents of the sweetener.
  • preparation B neutral, additionally only fumed silica is contained.
  • strawberry the sweetener aspartame, fumed silica, strawberry flavor, malic acid and as a dye beetroot dry extract (Betanin, E 162) have been added.
  • Preparation B Apple banana additionally contains the sweetener aspartame, fumed silica, apple banana flavor, malic acid and the dye carotene (E 160a).
  • composition B With the exception of preparation B neutral, sweeteners and flavors are added to the finished preparations for flavor enhancement.
  • An object of the present invention was to check whether the four finished preparations taste salty despite the flavor enhancers.
  • preparation B and C contain sweetener concentrations well below the threshold concentrations of the invention.
  • a taste perception test was carried out in a test with 12 subjects.
  • the individual powder mixtures were prepared according to the instructions for application directly before the tasting.
  • the trial was randomized and double-blind.
  • the rating criteria are the flavors salty, sweet and sour in the gradations of perception very middle-not and the smell with the gradations pleasant-neutral-unpleasant.
  • Fig. 1 Results of the taste test of finished preparation B without sweetener and flavor.
  • Fig. 2 Results of the taste test of finished preparation B with sweetener aspartame and strawberry flavor.
  • Fig. 3 Results of the taste test of finished preparation B with sweetener aspartame and apple banana.
  • Fig. 4 Results of the taste test of finished preparation C without aroma and with sweetener aspartame.
  • the coloring of the diagrams is based on a traffic light principle.
  • the evaluation criterion which was considered negative, eg a very salty taste of a solution, is shown in red.
  • the criterion that is considered satisfactory, eg a solution that tastes moderately salty, is shown in yellow.
  • the criterion that is considered positive, such as a non-salty solution, is shown in green.
  • preparation B neutral the salty taste of the solution has been most frequently and clearly perceived by all four preparations. 91.2% of the subjects generally noticed a salty taste.
  • ORS solutions u. a. contain as active ingredients sodium chloride and potassium chloride. An aqueous solution of the ingredients is perceived to be salty. For the above-mentioned finished medicinal products, a perceptible salt taste has been detected in a volunteer trial.
  • An object of the present invention is to mask the salty taste of ORS solutions as completely as possible, since salty taste is perceived as unpleasant and can lead to compliance problems in the therapy.
  • Fig. 5-11 shows the results of ORS solutions with sweetener combinations.
  • the salt taste of the solutions was judged to be "non-salty" by 50-67% of the subjects.
  • the finished preparations B neutral and C without added flavor were described by only 8% and 25% of the subjects as “non-salty”.
  • the addition of sweetener combinations increases the positive impression of "non-salty" by up to 59%.
  • Fig. 5 Results of the taste test for the sweetener combination acesulfame-K / Na-cyclamate.
  • Fig. 6 Results of the taste test for the sweetener combination aspartame / Na-cyclamate.
  • Fig. 7 Results of the taste test of the sweetener combination acesulfame-K / aspartame. osmolarity
  • the addition of sweeteners to ORS solutions changes the osmolarity of the solutions.
  • the effective components of the ORS solutions calculate the theoretical osmolarity to be 240 mosmol / l.
  • the WHO recommends a total osmolarity of 245 mosmol / 1.
  • the sweeteners in the determined combinations and concentrations only slightly increase the total osmolarity of the ORS solutions.
  • Substance Sweetener Factor Calculated Amount Theoretical [mg] Osmolarity [mosmol / 1]
  • ORS solutions taste salty due to the ingredients NaCl and KCl.
  • the European Medicines Agency (EMEA) recommends in its "Reflection paper: Formulations of choice for the pediatric population" flavors that can be added to mask certain flavors. For salty taste, it's the flavors caramel, grapefruit, lemon, orange and vanilla. It was to be checked whether an addition of flavoring in addition to the addition of a sweetener combination masked the salty taste of ORS solutions more completely than without addition of flavor.
  • Fig. 8 Results of the taste test of the salty taste of the three sweetener combinations and orange dry flavor.
  • the salt flavor of the orange flavored solutions was judged "nonalcoholic" by 67-75% of the subjects, the result being even better than the result of the no flavor added test (50-67%) out of the 10 test solutions, all three ORS solutions, each with a sweetener combination and orange flavor, ranked in the top three.
  • Glucose-electrolyte solutions so-called ORS solutions, contain as effective components u. a. NaCl and KCl.
  • An aqueous ORS solution tastes salty.
  • acesulfame-K / aspartame, acesulfame-K / Na-cyclamate and aspartame / Na-cyclamate masking of the salty taste could be achieved to a large extent. By adding an orange flavor the masking could be further improved.
  • Additional flavors should be tested to develop the best mix possible for an ORS solution with masked salty taste and pleasant taste.
  • the flavors lemon, orange, pineapple and raspberry were selected for a taste test.
  • the concentrations of the flavors for the test were determined in advance.
  • non-salty differs between 52,7-83,3% depending on the aroma refer to the evaluation of the salty taste of all sweetener combinations of each flavor to determine a preference for a flavor.
  • Fig. 9 Results of the taste test of all sweetener combinations with the flavor additive pineapple.
  • Fig. 10 Results of the taste test of all sweetener combinations with the added flavor lemon.
  • Fig. 11 Results of the taste test of all sweetener combinations with the flavor additive Orange.
  • Fig. 13 Results of the taste test of the finished preparation B Apple banana.
  • Fig. 14 Results of the taste test of the sweetener combination acesulfame-K / aspartame with the added raspberry flavor
  • Fig. 15 Results of the taste test of the sweetener combination acesulfame K / aspartame with the added flavor lemon
  • the evaluations of the individual mixtures differ from the evaluation of the entire aroma groups. Especially the rating for "not salty” is noticeable with 75.0% compared to 52.8% of the whole raspberry flavor group. The differences are even clearer when mixed with lemon flavor: “not salty” 66.7% compared to 61, 1%, “Average sweet” 83.4% compared to 66.7%, “not sour” 66.7% compared to 66.7%, “pleasant smell” 66.7% compared to 55.5% and "aroma ok” 91.7% compared to 72.2%.

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Animal Behavior & Ethology (AREA)
  • Pharmacology & Pharmacy (AREA)
  • Chemical Kinetics & Catalysis (AREA)
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Abstract

La présente invention concerne l'utilisation d'édulcorants pour masquer le goût salé de compositions, ainsi que des compositions salées qui contiennent du sel et les édulcorants mentionnés, la quantité d'édulcorant étant adaptée pour masquer le goût salé de la composition.
EP06778004A 2006-07-26 2006-07-26 Masquage de goût de compositions contenant du sel Withdrawn EP2046387A1 (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/EP2006/064707 WO2008011915A1 (fr) 2006-07-26 2006-07-26 Masquage de goût de compositions contenant du sel

Publications (1)

Publication Number Publication Date
EP2046387A1 true EP2046387A1 (fr) 2009-04-15

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US (1) US20100298242A1 (fr)
EP (1) EP2046387A1 (fr)
WO (1) WO2008011915A1 (fr)

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AU2009244077B2 (en) * 2008-05-09 2014-10-02 Cargill, Incorporated Sweetener, methods of preparing sweetener and applications thereof
US20110212198A1 (en) * 2008-09-04 2011-09-01 Academishsch Ziekenhuis Bij de Universiteit van Amsterdam Hangover relief by compositions comprising oral rehydration solution
US8293299B2 (en) 2009-09-11 2012-10-23 Kraft Foods Global Brands Llc Containers and methods for dispensing multiple doses of a concentrated liquid, and shelf stable Concentrated liquids
JP6022168B2 (ja) * 2012-02-06 2016-11-09 Ｍｃフードスペシャリティーズ株式会社 風味改良剤
US11013248B2 (en) 2012-05-25 2021-05-25 Kraft Foods Group Brands Llc Shelf stable, concentrated, liquid flavorings and methods of preparing beverages with the concentrated liquid flavorings
CA2985669C (fr) 2015-05-20 2022-05-03 Cargill, Incorporated Compositions de glycoside

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US5124144A (en) * 1989-04-17 1992-06-23 Giuliani S.P.A. Orally administered pharmaceutical composition for use in gastrointestinal washes, in particular for diagnostic use, or as a cathartic laxative
US5993882A (en) * 1996-12-20 1999-11-30 Nutrinova, Inc. Raspberry flavored beverages

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US7052725B2 (en) * 2000-10-16 2006-05-30 Pepsico, Inc. Calcium-supplemented beverages and method of making same
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MXPA05005335A (es) * 2002-11-22 2005-07-25 Firmenich & Cie Composiciones orales las cuales enmascaran el sabor salado de las sales.

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US5124144A (en) * 1989-04-17 1992-06-23 Giuliani S.P.A. Orally administered pharmaceutical composition for use in gastrointestinal washes, in particular for diagnostic use, or as a cathartic laxative
US5993882A (en) * 1996-12-20 1999-11-30 Nutrinova, Inc. Raspberry flavored beverages

Non-Patent Citations (3)

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Title
DATABASE FSTA [online] INTERNATIONAL FOOD INFORMATION SERVICE (IFIS), FRANkFURT-MAIN, DE; 1983, RYMON LIPINSKY G W VON: "Acesulfame K - 'new and interesting prospects'.", Database accession no. FS-1983-05-T-0270 *
LANTON B: "RECENT DEVELOPMENTS IN SWEETENER SYNERGIES", FOOD INDUSTRIES OF SOUTH AFRICA, THOMSON PUBLICATIONS, JOHANNESBURG, SA, vol. 41, no. 2, 1 February 1988 (1988-02-01), pages 23,25, XP000991369, ISSN: 0015-6450 *
See also references of WO2008011915A1 *

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US20100298242A1 (en) 2010-11-25

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