FR2915658A1 - Non-specific sweetening composition to mask food flavors or undesirable odors, preferably seafood products or their extracts or to strengthen and modulate taste of basic preparations, preferably salt, coffee, vanilla, chicory and caramel - Google Patents

Abstract

Non-specific sweetening composition either to mask flavors or undesirable odors of food, preferably seafood products or their extracts, or to strengthen and modulate the taste of some basic preparations, preferably salt, coffee, vanilla, chicory and caramel, is claimed.

Description

-1- EMPLOYMENT OF MANNITOL FOR THE MODULATION OF GUSTATIVE PERCEPTIONS AND

  OLFACTIVE FOODS, BEVERAGES AND FOOD SUPPLEMENTS. STATE OF THE ART :

  MANNITOL (E 421) is a food and pharmaceutical additive (excipient) in common use as a bulking agent, anti-caking agent, powder slipper, stabilizer. excipient for compression (US 6,814,9878 (9/11/04), sweetener.

  It belongs to the chemical family of polyols, whose closest representative is SORBITOL, (B.CABALLERO et al-Encyclopedia of Food Science and Nutrition 2nd Edition-Academic Press-2003-pp2828 and 5666+) The term polyols covers a family of heterogeneous chemical structures; which have in common only their polyhydroxylated character due to the catalytic or biochemical hydrogenation of various sugars.

  Sorbitol and mannitol are isomeric and derived from the hydrogenation of C6 sugars. Xylitol is derived from xylose (C5) Erythritol is derived from erythrose (C4) Lactitol and Maltitol are derived respectively from lactose and maltose (disaccharides)

  It follows that the physical and chemical properties are noticeably different, in particular solubilities and sweetness, making interchangeability or functional equivalence improbable.

  Mannitol is relatively widespread in plants (it is present in more than a hundred species), including: the ash manna, algae, mushrooms, asparagus, licorice, sea buckthorn, celery, olives, lettuce.

  These polyols have the following common properties: they are poorly assimilated by living organisms, chemically unreactive, thermostable. Their hydrophilicity (especially sorbitol) makes them potential osmotic laxatives for large doses of employment. For Mannitol, doses of 40 to 50g / day in adults and 30g / day in children should be used to observe laxative effects; these doses are far removed from the usual use doses of this additive. (BALMES-ALQUIER-Bull Assoc Nord.Lotharingienne Gastroenterology-1970) It is generally agreed to limit the daily dose of Mannitol to 20g / day in adults to avoid a laxative effect.

  On the sensory level, (AASAULO-Food Safety and Technology-2005-Mars-FST 16-1 / 16) these substances are classified as sweeteners. As shown in the table below, the sweetening power, compared to sucrose, is with Xylitol, and very moderate or even low for Mannitol, which has about 42% of that of sucrose.

  Polyol Sweetness expressed as% of that of sucrose Xylitol 100 Maltitol 90 Erythritol 60/70 Sorbitol 62 Lactitol 30/40 Mannitol 42

  The conditions of use of Mannitol as a sweetener are defined quantum-satis by the Annex to Directive 94 / 35CE of 30 June 1994, OJEC No. L237 of 10 September 1994. In addition, Annex IV to the Directive 95/2 / EC of 20 February 1995, OJEC NL 61 of 18 March 1995 defines the use of quantum satis for purposes other than sweetening for various foods (especially as a bulking agent or excipient) In the USA, mannitol (21CFR: 180: 25) is allowed up to 98% in pellets (mint), 40% in stuffed bombs, 31% in chewing gums, 15% in jams and jellies, 8% in canned foods, 5% in other confectionery and syrups, and less than 2.5% in other products.

  By sweetener, commonly and only is meant the ability of a substance to provide an intense sweet flavor formulation. (S.HEGENBART- Food Product Design-1994) Those skilled in the art recognize the basic flavors: ACID, SALT, AMER, SUGAR, UMAMI (intrinsic glutamate flavor) and distinguish between flavor and enhancer effect. By way of example, glutamate has an umami broth flavor associated with a salty flavor and is capable of increasing the power of other flavors (meat, fish, etc.) which are due to complex mixtures of chemically aromatic substances. and tastefully different from acidic, salty, bitter or sweet substances that are usually present in aromatic compositions and foods.

  Mannitol and Sorbitol are isomeric, but have substantially different physical properties, including: solubilities, crystallization, heat of dissolution; which necessarily have an impact on their sensory properties; on these criteria it is not possible to consider them as substantially equivalent.

  Except for its use as a non-cariogenic sweetener in various confectioneries, the use of Mannitol for other intrinsic sensory properties is extremely low:

  A remarkable property, well known to those skilled in the art, is due to its negative heat of dissolution in water which gives a brief sensation of freshness when ingesting dry forms (tablets, powders, confectionery).

  The study of the interactions between polyols and intense sweeteners (S. Schiffman and Al Chem Senses-25: 131-130-2000 has been the subject of numerous studies which seem to converge towards the interest of binary mixtures of intense sweeteners, the role of the polyols remaining modest and Sorbitol is much more effective than Mannitol for this potentiating effect of sweet perception.-Some chemical properties of polyols may have a direct or indirect sensory impact: -Patents WO 0100724 (04/01 / 2001) and WO 0066659 (9/11/2000) mention their ability to react with aldehydes (acetalization) in order to reduce the acetaldehyde content of various plastics. The formation of acetals in aromatic compositions is known. those skilled in the art as being able to substantially modify the flavor characteristics of the aldehydes present in these formulations.-The patent WO 2005/004891 A2 of January 20, 2005 mentions the use of mannitol in its antioxidant properties in cosmetic formulations. The JP8118069 and JP7309610 patents mention its antioxidant properties.

  Certain physical properties would also make it possible to take advantage of the adsorbent qualities of the aromatic materials (US Patent 3,314,803 of 18/04/1967 - PCT / FR02 / 02856-US 20040234673)

  These interactions, in the solid state, in principle make it possible to improve, at best, the concentration of aromatic substances of the preparation under consideration. Claims for modulation of taste based on polyols are relatively few.

  By taste modulator is meant: any substance which is capable of: - Either hiding an undesirable taste note, without necessarily bringing a different taste note. -Exhaustive or enhance an interesting taste note. -It associates the two previous features. 25 -To influence the duration of taste perception

  US Patent 6,015,792 (18/01/2000) discusses interactions between a potent sweetener in combination with a substantially tasteless substance associated therewith in a range of from 0.0000001 to 300%, in beverage type formulations. Colas, or in salty and bitter products, in order to suppress the parasitic taste notes due to the intense sweetener. The use of Mannitol is only described as a sweetener. 15 -5- US Pat. No. 6,858,244 (22/02/05) mentions a means of suppressing the odor and acid taste of foods and beverages at home. using a composition associating a polyol with powerful enhancers: Inosinates, Glutathione, Glutamate, Potassium chloride This composition is intended to improve the acceptability of preparations containing sodium acetate (used as a preservative), and / or sulfur amino acids, masking the acid taste. This patent is the continuation of JP 2005838.

  Sorbitol is the only polyol used; with the exception of one example (Bamboo shoots broth). The comparative use of various polyols in this example shows the inability of the sorbitol / maltitol / mannitol / hydrogenated glucose syrup group to mask volatile acidity (acid odor); but these substances would be able to mask the acid taste; while xylitol, lactitol and paratinitol would have both of these functions; this under the following reservations: 15 -The equivalence of substantial functionality, sensory, between polyols and their interchangeability is questioned, which is generally accepted by the skilled person

  The doses of use of sorbitol, recommended in seasoning, are from 2 to 50% and the effective sorbitol doses in the ready-to-eat food are from 0.01 to 0.5%. moreover, the relationship between the doses of sorbitol and the claimed beneficial effects is inapparent.

  These doses are significantly different from the recommended use levels in the use cases of this claim. Furthermore DE PSZCZOLA-Food Technology-2004-58-1-56 / 71 summarizes the general effects of the umami (glutamate) flavor on sensory perceptions.and its interaction with the perception of basic tastes (sweet, salty, acidic, bitter).

  US Pat. No. 6,855,360 (15/0205) mentions the possibility of improving the sweetening power and minimizing backward tastes by combining the sweetener (which may be mannitol) with nucleotides and glutamate. As in the previous patent, glutamate and nucleotides are claimed to be able to correct taste defects of sweeteners. In this case, only the sweetening effect of mannitol is mentioned. US Patent 20030180414 (25/09/03) lists the deaerating agents, without mentioning mannitol and polyols in general. US Pat. No. 2004/0151815 mentions the use of a sucrose-free beet extract as a food taste enhancer, with no particular mention of any polyols, even in trace amounts.

  Mannitol is known to be present in significant amounts in sugar beet. JP2003026576 (20/01/03) discloses the use of a pharmaceutical composition containing mannitol for its sole sweetening power to improve the acceptability of chlorophyll derivatives.

  JP1172324 proposes a pharmaceutical composition containing, inter alia, mannitol as humectant to improve the acceptability of cholestyramine.

  ES 2103682 (16/09/97) proposes a pharmaceutical composition containing, inter alia, mannitol as a diluent, to improve the acceptability of fluoxetine.

  GB1469089 (30/03/77) proposes a dietary composition which masks the taste of potassium salts, containing, inter alia, mannitol as a sweetener,

  A correction of the bitterness by addition of sweetening substances, sweetening agents is a possibility, more or less effective and safe, which is known to those skilled in the art, with limitations related to the fact that the potassium salts are not only bitter but acid (pungent) and have a metallic taste.

  This patent does not mention either enhancement of salinity or prolongation of sensory effects.

  EP1020193 proposes compositions for pharmaceutical use comprising polyols associated with a buffer system, for the purpose of masking undesirable tastes. Polyols are only mentioned in this case for their sweetening contribution. Patent JP2000239156 (05/09/2000) proposes a composition that masks the taste of iron salts for medicinal use based on trehalose combined with a polyol, possibly including mannitol. JP62032863 patent proposes a composition to mask the bitterness and smell of KONBU (Kelp, Laminaria)) (Sea-tangle), which is an alga consumed in Japan; which contains a potassium salt, glutamate, by the addition of a polyol such as sorbitol or mannitol.

  The molar ratio of potassium / glutamic acid being 1-20: 1. The molar potassium-glutamic acid-polyol ratio is 0.1-0.75: 1, or by weight: 0.02-60-100.

  The claimed effects are attributed to a composition; which is to say that Mannitol alone could not mask these undesirable sensory characteristics.

  In addition, these algae are known to naturally contain an appreciable amount of Mannitol and Glutamate; In these conditions, it becomes difficult to evaluate the actual contribution of Mannitol added to the desired effect. The products derived from algae are not part of foods or food supplements for which the use of Mannitol is presently claimed.

  US5607697 discloses mannitol as a carrier of pharmaceutical active ingredients for masking their taste by a strictly adsorbent effect.

  The patent JP7300429 (14/11/1995) proposes a deamerizing composition based on phospholipids associated with a polyol (Mannitol) and with a disaccharide (lactose or sucrose) without changing their taste. The use of lecithin as a debittering agent is known to those skilled in the art. It is a composition in which mannitol would be interchangeable with lactose and sorbitol; which is not demonstrated and improbable if one takes into account the respective sweetening powers and solubilities of these additives. CN1380079 proposes a composition of tablets to be sucked for combating bad breath based on essential oils adsorbed on a support (excipient) xylitol and mannitol.

  The JP2005838 patent (10/01/90) proposes to improve the flavor (taste and smell), the color and the physical properties of cooked dishes derived from fish and shellfish by addition, of mannitol resulting from a process of lactic fermentation. at the final concentration of pure mannitol, from (0.1 to 5%) in the finished product, which corresponds to the use of a composition based in particular on mannitol, lactic acid and sugars.

  These applications of Mannitol, salt and herbal compositions relate exclusively to Japanese ready meals. For a preparation of toutenon (Todarodes pacificus) in shiokara (cuttlefish preparation), the claimed effect is on the reduction of the smell of fish, a glutamate effect and the contribution of a sweet note.

  For a preparation of urchins called sea urchin, the smell of alcohol used would be masked and the scent of sea urchins would be strengthened. These effects would also be positive for various fish egg preparations.

  They call for the following remarks: - Mannitol is neither salty nor bearer itself of the note glutamate (umami) -The addition of mannitol has different effects depending on the food product concerned, which is illustrated in the second paragraph which follow this one.

  The person skilled in the art knows that the fish or rancid odors are mainly attributable: - on the one hand to amines resulting from protein degradation (especially triethylamine) - on the other hand to the products resulting from the oxidative degradation of unsaturated fatty acids contained in fish oils. It is therefore necessary to implement: -Either appropriate additive associations or presumed such; this is the general case. -Is a versatile additive. in order to positively interfere, both physically, chemically and sensitively, with very different and multiple chemical substances.

  The addition of Mannitol to the maximum concentration mentioned in the present claim, ie 50% (weight for weight): 1-Is significantly different from the concentrations mentioned by the aforementioned patents for the olfactory and gustatory improvement of the products of origin Marine. 2-Applied to various fish extracts, we observe the following taste effects on their aqueous dispersion at 1% (m / V): CARTILAGE DE RAIE: The mixture is tasteless MARINE COLLAGEN HYDROLYSAT: The weak smell of shrimp, remains; the initial taste of shell is reduced, accompanied by a bitterness and a note seaweed. SARDINE HYDROLYSAT (fishmeal) The initial odor is very mild, then a burnt liver aftertaste comes back SHRIMP POWDER: The smell and the flavor are preserved GREEN CRAB EXTRACT: The smell and the flavor are preserved 3-The addition of 5% Mannitol to a boiled (Place) or grilled (sardine) fish does not change the perception of the original amino notes, at this concentration sweet notes begin to appear and are undesirable.

  These tests show that the addition of Mannitol does not have a generic or uniform effect on marine products. .

SUMMARY OF THE INVENTION

  Unexpectedly, we have observed novel properties of mannitol which are manifested in the solid state and: or in solution, in a specific and unpredictable way: The field of application relates to the smells, the flavors of active ingredients and compositions food, pharmaceutical, food supplements.

  In general, the effective doses range from 0.1 to 5% (w / w) of the final formulation, or at most 50% (w / w), relative to the active ingredient or the substance of interest. considered. - 10 - The observable effects are distinct from a simply sweetening effect: as defined (Larousse Dictionary), in particular: it is not a question of masking the taste defect by a stronger taste or smell; nor to increase the power of sweet taste ,.

  The observed effects are mainly due to a masking effect of unwanted tastes and odors, and in some cases an enhancer and modulator effect of certain taste characteristics.

  These effects appear specific to mannitol, compared to the effects of sorbitol; and completely distinct from those of sweetening agents, such as sucrose;

  The comparison with the other polyols with strong sweetening power has not been achieved because, in the field of application considered: - or -well, one does not seek the increase of the sweet note - or, well, this one is inconsistently incompatible with the product to be improved. EXAMPLES Field of dietary supplements

  Example 1 - Magnesium salts and desoded products from salt-producing brines. Magnesium salts have metallic and aggressive flavors that make them practically unusable for the consumption of their aqueous solution.

  1-1- A mixture of magnesium salts (sulphates and chlorides), defined as containing:

  Magnesium chloride anhydrous: 9% minimum Magnesium sulfate anhydrous 6% minimum Either (minimum): Magnesium 7% 30 Sodium 5% Potassium 2% associated with parts equal to Mannitol, present, a sugar-free flavor, a salty taste very diminished, a metallic taste whose perception is delayed. In combination with 60% of Mannitol: the mixture dissolved in water is much less salty and much less metallic. 1-3-In combination with 80% Mannitol the residual metallic taste remains. 1-4-A mixture of equal parts of magnesium salts and apple fibers (adsorbent), retains a slightly metallic flavor. 1-5 A mixture of equal parts of magnesium salts, apple fibers and mannitol tasted in aqueous dispersion has lost its metallic and aggressive notes and becomes gustatively acceptable. This is a synergy between Mannitol and plant fibers 1-6- The use of sucrose at 50% of the Mannitol application dose (therefore with equal sweetening power) turns out to be sensory inefficient to mask the taste defects. 1-7-The use of sorbitol at the same dose as mannitol is inefficient For this type of composition, only mannitol allows, associated with plant fibers masking the intrinsic taste of magnesium ses. Sorbitol, the Mannitol isomer, is not substitutable for it, nor is sucrose with a comparable sweetening dose. As a reminder, the sweet taste, if any, would be unacceptable in combination with that of magnesium salts, in terms of qualitative taste, in terms of intensity and duration of sensory perception. This results in a gustantly neutral product, easy to aromatize for example with a lemon flavor on powder (called atomized). Processed raw materials of Marine origin (Extracts and hydrolysates) 30 - 12 - Protein minimum 45% Total carbohydrates minimum 23% Glucosamine sulphate 8 to 12% Glycosaminoglycans 14 to 20% The powders obtained from fish cartilage all have an odor and a flavor characteristic of fishmeal. For this reason, almost all food supplements based on cartilage, is presented in the form of capsules, capsules or tablets; which leads to insufficient dosages, additional costs related to presentations of the pharmaceutical type (capsules, capsules) and aromations not very effective and unstable. In simple mixing, preferably in equal parts, or better using Mannitol as a wet granulation agent, followed by drying (co-drying); there is obtained practically odorless and tasteless mixtures whose acceptability is thus considerably facilitated.

  It is possible to substantially reduce the mannitol concentration when the wet granulation is carried out (at the threshold of 10% by weight in the final mixture, the interaction Mannitol-undesirable substances, is then effective)

  The consumption of the dispersion of the mixture in the water does not make it possible to detect a net odor or taste of fish.

  These mixtures are non-hygroscopic and extremely stable (at least 12 months at room temperature) and can practically be presented in flavored or non-flavored sachets. These observations lead us to consider the use of mannitol, as a taste, substantially different from its use as a loading agent of a capsule, capsule or tablet intended to be ingested without prior disintegration or disintegration in water. Example 2-1-Cartilage of Fish: The cartilages used have the following composition: Under the same conditions sucrose and sorbitol, used so as to have a sweetening power comparable to that of the amount of mannitol in this example, are incompatible: the marine notes are exhausted. Example 2-2 Hydrolysates and Fish Flours Sardine Hydrolyzate.

  Sardine hydrolysates are dried, powdered, flour-textured products having an intense fishy odor and flavor with aromatic notes mainly due to amines and traces of unsaturated fatty acid breakdown products. These products are sticky and hygroscopic.

  In the state, powder or aqueous dispersion; these products are not unmanageable. The products co-dried with Mannitol equal parts have a residual odor extremely reduced but net.Ceci a significant improvement.

  In aqueous dispersion, the residual odor disappears completely; which suggests a supra-molecular interaction between mannitol in solution and traces of olfactory-undesirable substances.

  Gustatively the dispersion obtained is initially neutral and unmanageable then quickly, a metallic and bitter aftertaste reminiscent of the burnt liver extract appears and persists several minutes.

  As will be seen in the following examples, Mannitol: 1-is unsuitable for providing a sweet-sweetening component-contrary to the usual empirical uses. 2-Is capable of exhausting certain parasitic tastes, which limits the generalization of its applications. 3- Is able to prolong the duration of certain taste perceptions. 15 -14-

  The following composition sardine hydrolyzate49.5g Mannitol 49.5g Beta-cyclodextrin 1.0g

  Co-drying of a mixture previously pasted with water; is perfectly tasteless. Non-hygroscopic, non-sticky.

  Except omission this synergy or at least compatibility between mannitol and cyclodextrins is to our knowledge, unpublished. It may be thought that the interactions in aqueous dispersion of sensory-undesirable chemical species are complementary between the dissolved mannitol and the cyclodextrins in solution.

  Under the same conditions, sucrose is inoperative and sorbitol is noticeably less effective than Mannitol, but the mixture obtained is highly hygroscopic and physically unusable. (This last characteristic is general for the pulverulent products studied).

  Example 3 Yeast Extracts An aqueous dispersion of yeast extract of beer, added with Mannitol at a rate of at least 10% and at most 50% (or equal parts); loses its notes yeast, fermented, metallic, bitter and develops notes cereal, biscuit, bread cooked quite clear and not correlated with a chemical reaction with regard to the inertia of mannitol.A these notes is associated a net enhancer effect of the salinity and an extension of the duration of perception of this flavor, thus the sugary, modest (subliminal) contribution of mannitol remains imperceptible.in the conditions of use and tasting is a dispersion to 1% in water. .

  This illustrates a triple unprecedented and unpredictable functionality: -The suppression or the masking of gustatively unpleasant substances -The effect enhancer of original notes, presumed positive; or at least their revelation -The increase in the intensity and the duration of the perceptions (salted in particular) As in Example 1, it is possible to incorporate mannitol with the yeast extract. pasty state (before drying) and co-drying under conditions that facilitate the interaction of Mannitol with the substances responsible for undesirable sensory characteristics.

  This application is of interest for both human nutrition and animal nutrition: the young animal, the piglet in particular, perceives negatively, repulsively, the bitterness of various foods and dietary supplements. To our knowledge, the combination of mannitol with yeast extracts in order to obtain better acceptability in direct use is unprecedented.

  Under the same conditions the addition of sucrose or sorbitol is ineffective, in particular the sweet notes give way quickly to the initial notes that one wishes to mask.

Field of roasted products

  EXAMPLE 4 Soluble Caffes The addition of Mannitol to an aqueous solution of soluble coffee completely eliminates the perception of burnt notes which are conventional for this type of product and inevitably develop during storage. In addition, the bitterness is modified, it is clearer, but more pleasant. The aroma is exhausted, more powerful, more natural (as opposed to the chemical notes of the usual commercial products and their degradation products during storage.) The chemicals responsible for the tastes of burning coffees are relatively well known and belong in particularly to the group of pyrazines; however, the possible interaction with Mannitol and its mechanisms are unknown.

  This effect is manifested as soon as the concentration of 0.1% (w / v) of the coffee preparation, ie 10% (w / w) relative to the lyophilized atomized coffee preparation. Under the same conditions, the addition of sucrose does not attenuate the perception of the burnt, but temporarily masks the bitterness.

  Sorbitol is given results comparable to those obtained with sucrose. This illustrates the fact that the addition of Mannitol does not intervene, via a possible sweetening power and that unknown mechanisms have a positive influence on sensory perception.

  Example 5 10 - Teas The addition of Mannitol at 0.1% (w / w) increases the sweetness, but also the tannin, astringent characteristics and the persistence of the taste characteristics; in a moderate way.

  Sorbitol and sucrose increase the sweetness, modulate the astringent character in a fleeting way, more unlike mannitol, tea notes are also fleeting.

  Although the differences observed are more discreet than compared to coffee; these observations show Mannitol potentials qualitatively and quantitatively different from those of Sorbitol and Saccharose. Example 6 -Chocolate The addition of 0.1% of Mannitol to chocolate powder or previously melted broadly develops notes of cocoa, roasted and overall aromatic power. 25

  This is distinct from a simple sweetening effect and distinct from the effect of sucrose.

  Example 7: 30 Chicory-Based Coffee Substitutes The addition of sucrose exhausts the caramel, vegetal notes.

  The addition of mannitol (0.5 to 1% (w / v) modifies the acid and bitter notes so that the chicory characteristic disappears in favor of the notes close to those of a real coffee 5 35 - 17- This is a non-sweetening effect, original, unpredictable, which allows to bring the taste of this coffee substitute, its model.

  Sorbitol, under these conditions, has an effect comparable to that of sucrose.

  Field of dairy products and dairy desserts

  Example 8: Caseinates, milk proteins The addition of Mannitol at concentrations of 5 to 10% relative to sodium caseinate (w / w) in aqueous dispersion exhausts the milk notes, partially reduces the metallic taste but develops spurious notes Yeast type The presence of abundant yeasts in milk co-products is usual, their nutritive support is milk lactose.

  It is telling that the addition of mannitol exhausts this natural contaminant; this effect is substantially different from that of a sweetening effect.

  This modest effect shows that Mannitol, by its enhancer effects, is able to reveal taste defects; in contrast to the conventional scheme that a sweetening agent-sweetener-20 would be able to hide this type of defect. On the other hand, the enhancing power of the milk taste seems of great interest (see the dairy desserts examples)

  Under these conditions sucrose and sorbitol bring a note bève, a sweet flash followed by the reappearance of undesirable tastes.

  Example 9: Flavored yogurts and yoghurt 9-1- The addition of 0.1% mannitol to a flavored bifidus yoghurt and containing dried fig parts, flavored, increases the bottom notes, the dried figs notes without overall positive profit.

  9-2- Addition of 0.1% mannitol (pee) to bifidus yoghurt with prunes and prune aroma complete the milk notes 35 -18-

  9-3-The addition of mannitol from 0.1% (w / w) to a bifidus yoghurt containing cranberry berries (Cranberry) and aromatized, completes the milky notes, modifies the perception of acidity with an effect Positive thirst quencher that could allow the realization of yogurt drinks to improved performance. 9-4-The addition of 0.1% mannitol to a bifidus yogurt containing mango and flavored pieces increases the notes of milk, fruity; while the terpene notes typical of the Mango aroma are slightly lessened.

  EXAMPLE 10 Cooked and Caramelized Milk Desserts Cooked composition based on milk (80%), sugar, soy lecithin, texturizers E 1442, E407, lactose, starch, cream.

  15 10-1- Vanilla-based vanilla milk desserts: The addition of Mannitol (0.1% (w / w) moderates the vanillin note, modulates vanilla notes in a complex and positive way: enrichment and increase slight phenolic notes, increases the notes of milk, biscuit, cooked milk, increases the after-taste.

  This is not observed by addition of sucrose alone or sorbitol.

  10-2 Coffee-Based Milk Desserts The addition of mannitol (0.1% (w / w) suppresses burnt coffee, chicory and notes of caramel and chocolate notes reminiscent of cappuccino 25 These observations are consistent with observations collected for coffee (example 4)

  10-3 Milky chocolate desserts The addition of 0.1% Mannitol develops the aromatic, almost floral, light and pleasant aromatic notes and accentuates the duration of the perceptions (sensory remanence).

  Sucrose and sorbitol are inoperative.5 - 19 -

  EXAMPLE 11 White cheeses The addition to a cottage cheese (18% dry extract, 3.2% fat) of Aspartame 5 paradoxically develops a bitterness and a raspy taste). (It is known that the addition of aspartame to white cheeses is likely to paradoxically develop parasitic tastes, this depends on the type of proteolysis due to the cheese process: peptides from the coagulation process can bring these parasitic taste notes) The addition of sucrose to the above mixture gives dominant licorice and acidic notes.

  The addition of Mannitol (1% (w / w) to the initial mixture slightly develops the perception of acidity, does not alter the perception of sweetness, significantly improves the perception of milk notes with a decrease in bitterness. The addition of mannitol corrects the parasite attributable to aspartame and is synergistic with the latter. These original and unexpected effects are similar to those obtained with dairy desserts and soy milk preparations.

  Example 12 Soybean Products 12-1-Tonyu Soybean Beverage The addition of Mannitol causes the disappearance of the classic notes of soy: beans; in favor of notes LACTE, NOISETTE, ALMOND and an unexpected effect of fullness that could be of interest for a job as an appetite suppressant

  12-2-Soymilk The addition of Mannitol minimizes bitterness and develops notes of sweet almond milk. These novel and unpredictable effects are similar to the aromatic characters of the Mannitol-Yeast Extract Association, particularly in terms of specificity of interaction.

  Comparatively, the addition of sucrose or sorbitol does not correct the bitter and soy notes. - 20 - 12-3 - Soy sauce

  Soy sauce, supplemented with Glutamate (MSG) at cm 2, shows a strengthening of the meaty notes The addition of Mannitol, alone, at 0,1% develops softer notes, but especially a clear and powerful evolution towards meaty notes. white very difficult to obtain by the usual aromatic means.

  In combination with MSG, the undesirable astringent sensory effect of the latter is increased.

  These effects are impossible to obtain by adding sucrose or sorbitol. Group of frozen desserts. Example 13 Ice cream

13-1-Caramel ice cream

  The addition of 0.1% Mannitol significantly increases the perception of buttery and milky notes

  This observation is consistent with previous observations on dairy products. 20

13-2-Coffee ice cream:

  From 0.1% and up to 1% the addition of Mannitol enhances the coffee notes.

  This observation is consistent with those of the examples Coffee, Milky Desserts and Substitutes of coffee. 13-3-Brown Ice Cream:

  The addition of Mannitol 0.1 to 1% significantly reduces the nature and typicity of the taste notes of chestnut.

  This example illustrates the specificity of action of mannitol. Field of Pharmaceutical Products Example 14

  Acetylsalicylic Acid: Aspirin 25 30 -21-14-1 Aspirin Effervescent:

  The addition of Mannitol (1%) (w / v) to an aqueous solution obtained from an effervescent aspirin formulation reduces the perception of the salty note (sodium citrate) while the taste metal note typical blood of acetylsalicylic acid remains and persists longer than in the absence of Mannitol.

  This example shows the classic effect of masking, that is to say the plating of a sweet sensation on sensations salt (due to the excipient of the tablet), acidic, metallic.

  This underlines the specificity of action of Mannitol.

  The sustainability of perception is remarkable and can be found in many other examples. 14-2-Aspirin, regular tablets

  The addition of mannitol does not significantly change the sensory characteristics.

  The addition of sorbitol significantly and temporarily reduces the acidity.

  These observations are in contradiction with the generally accepted data for polyols. Example 15

  Dextromethorphan This substance is strongly bitter.

  The addition of mannitol (1%) (w / v) to an apricot-flavored dextromethorphan syrup (0.26%) increases its bitterness, but also the apricot and stone notes.

  Unexpectedly, it is observed that the sweetening effect is non-existent while an overall enhancing effect of the undesirable notes (bitterness) and interesting notes of the aroma. is obtained. Field of aromatic raw materials

Example 16

  Vanilla extracts The addition of Mannitol from 0.1% and preferably up to 5% (w / w)

  Significantly increases the power of woody, vegetal notes, and the overall power of the aroma. To date, the only known positive interaction has been related to the addition of amino acids. with vanilla extracts.

  This unprecedented enhancement effect of Mannitol is particularly important given the cost of this aromatic material and its employment constraints.

  Under the same conditions sucrose or sorbitol are limited to providing a sweeter note. This illustrates the ability of Mannitol as an enhancer and the absence or weakness of a relationship between increased sweetness and increased sweetness. aromatic power.

  Example 17 Infused with Lemon Bark The addition of Mannitol causes a mild, moderate, quite conventional sweetening effect. This discreet and expected effect shows that the sensory impact of using Mannitol is selective

  Beverage field Example 18 Cola drinks

  18-1- Classic cola, caffeine-free The addition of mannitol (0.1 to 1% (w / w) increases the lemon, earthy and vegetal notes.The product is perceived to be less sweet, less acidic and overall 20 Overall, the cola rating has become much less typical.

  The addition of sorbitol negligibly modifies the aromatic profile, the product appears less sweet, greasy, farinaceous

  18-2. Lightened Classic Cola (Light) (additive of E950 and E951) The addition of Mannitol (0.1 to 1%) (w / w) increases the notes of vegetable extracts, aromatic caramel; compared to the composition of the initial trade the product is more complex, richer aromatically, a little bit more bitter.

  The addition of sorbitol is much closer to the flavor of a traditional cola

  18-3 Vanilla Classic Cola The addition of mannitol (0.1 to 1%) (w / w) improves bitterness, vanilla notes (which are more complex and more durable). 10 - 23 -

  Overall the product seems more balanced, less bitter, less acidic than the original commercial composition. The addition of sorbitol, results in a sweet product, aromatically weak. 5

18-4 Generic Cola

  The sensory characteristics are globally different from those of the Colas

    classics: the flavor is more lemony than lime, the caramel notes are different.

  The addition of mannitol (0.1 to 1%) (w / w) has no clear effect on sensory criteria. The addition of sorbitol results in a sweet and slightly typified product. Thus, a substantially different sensory effect is observed systematically between mannitol and sorbitol.

  The latter is systematically less favorable than mannitol. Mannitol is able to exhaustively aromatic notes interesting specifically and distinctly from the sweetening action of the usual sugars. The sweetening power of the compositions studied is such that the added sweetness of added Mannitol is sensory insignificant: the effects observed are therefore not related to the limited sweetening power of Mannitol. Example 19

25 Beer

  The addition of sucrose to an ordinary quality lager (1% (w / v) improves the fruity note (within certain limits, otherwise the thirst-quenching effect disappears) .The addition of Mannitol (1 to 3%) (p / v) modifies the bitterness in nature and intensity, renders the beverage more thirst-quenching and in general alters palatability and length in the mouth: the sensations are substantially prolonged. The desiccant and enhancer of the characteristics sought for this type of drink The sweetening contribution of Mannitol remains here negligible 35 - 24 -

  As in almost all the examples presented, it is important to emphasize that the use of Mannitol as the only additive allows to obtain substantial olfactory and taste modifications.

Example 20

Juice

20-1 Orange juice.

  The addition of Mannitol (0.1%) to an orange juice substantially modifies the bitter notes and contributes to deforming the aroma which takes on a grapefruit typicity.

  The addition of Glutamate (0.1%) to the mixture reinforces these notes, this synergy is also observable in Example 22. This sensory modulation is most likely related to very specific interactions with the aromatic and distinct components of a simple sweetening effect. The latter remains imperceptible given the level of sweetness content of this type of drinks. 20-2-Cocktail of fruit juice: Orange, Grapefruit, Clementine, Lemon.

  The addition of 0.1% Mannitol increases the fruit notes, and decreases the perception of heavy fishy = fish notes of clementine.

  The overall impression is more thirst-quenching, more citrus peel, and the afterglow is more important, which contributes to a more intense thirst-quenching effect. The masking of aromatic notes accompanying even minimal degradation of

  The aromatic components are of great interest, not for masking defects, but for stabilizing compositions. Domain of sodium chloride substitutes Example 21

21-1- Sodium chloride alone

  The addition of mannitol weight for weight to cooking salt does little to alter the intensity of salty taste perception; which means, in view of the dilution achieved, that mannitol has an enhancing effect on the perception of salt and would therefore reduce - 25 -

  This is consistent with the observations made on the yeast extracts. In addition the duration of collection is substantially prolonged which could contribute to reducing the quantities consumed.

  These observations are to be correlated with those of the example which follows and clearly show that these properties of mannitol are distinct from those of a sweetener. 21-2-Potassium Chloride Preparations The addition of Mannitol, weight for weight to a mixture containing 66% Potassium Chloride and 33% Sodium Chloride reduces the metallic aftertaste of the potassium salts and exhausts substantially salty perception. The optimum, that is to say a de-amerized, metal-free composition is achieved for a composition containing 2 parts by weight of Mannitol (ie 77%) for 1 part by weight of dietary salt The acceptability of the potassium salts is a real problem, on the other hand, the prospect of being able to obtain a salt effect for twice lower doses of potassium and sodium opens interesting and unprecedented perspectives in dietetics as in traditional culinary use .. Domain of flavor enhancers

  Example 22 Monosodium Glutamate: MSG

  The addition of mannitol from 10 to 100% (w / w) relative to glutamate, gives a general note more powerful, more salty, with a significantly increased persistence. These observations are consistent with those of Example 21 Unlike the state of the art, these observations relate to simple binary mixtures and without interaction with any food matrix. This is a non-sweetening effect and a synergy not explicitly described so far. The previously described applications relate to much more complex associations and essentially to the masking of unfavorable sensory characters.

  Field of intense sweeteners Example 23 Saccharin and sodium saccharin The addition of sucrose has no clear original effect. The addition of mannitol (weight / weight) exhausts the bitter and alliaceous notes.

  This last note is also observed when Mannitol is added to a composition combining aspartame and saccharin. This unexpected and negative effect suggests an interaction of mannitol with the taste receptors of saccharin and aspartame.

  Example 24 Aspartame / Acesulfame / Sucrose Association As in Example 23, the addition of Mannitol (w / w) causes the appearance of an alliaceous parasite note Example 25 Aspartame / Dextrose Association As in Examples 23 and 24: The addition of mannitol (w / w) exhausts an alliaceous note, aniseed with a chemical note of cardboard This illustrates that the combination of intense sweeteners and polyols is not necessarily positive. Mannitol interacts in a specific, selective way.

  Field of spices and herbs Example 26 Pepper The addition of Mannitol (there 5%) (w / w) considerably develops the bouquet, the aromatic notes of the berry type, while the spicy character is substantially attenuated. Under the same conditions, sucrose momentarily juxtaposes the sweet notes, then spicy, without exhaustion the aromatic bouquet attributable to the essential oil of pepper. - 27 -

  Example 27 Sweet paprika The addition of mannitol (1%) (w / w) develops original and unexpected saffron notes.

  In addition to the taste interest, the availability of saffron substitutes is of significant economic interest.

  Example 28 Cinnamon The addition of sucrose reduces bitterness. The addition of mannitol increases the earthy, woody characters and gives a finer overall impression, more subtle.

  As in Example 26, the possibility of modulating the aromatic performance by the simple use of mannitol is unexpected and economically of great interest.

  Confectionery field Example 29 29-1-Licorice sweets (licorice extract 2% / salt / essential oil of Anise) The addition of mannitol (0.5%) (w / w) increases the bitterness , woody notes, refreshing effect and sensual retention. For the record, Mannitol is one of the natural components of licorice. The improvement of the taste characteristics of licorice responds precisely to the need for amplification for the applications of liquorice extracts, both in confectionery and beverages. 25 29-2-Candies made with liquorice extract (2%), salt, anethole: The addition of Mannitol decreases the aniseed note, enriches the complexity of the licorice taste and prolongs it, decreases the thirst-quenching effect. because of the negative effect on the aniseed note) The addition of sorbitol improves the duration of sensory perceptions without altering the aromatic profile of the starting material.

  The non-interchangeability of polyols and the specificity of their action are observed here.

  Example 30 Cachou confectionery The addition of Mannitol (1% (w / w)), the liquorice notes, vegetable extracts, decreases the power of the menthol note, but prolongs the duration of the mouth. % (w / w) significantly reduces bitterness.

  This illustrates the specificity of action of mannitol and the non-interchangeability of polyols.

  Field of vegetables: Example 31 Tomato concentrate: double concentrate with 28% dry extract, salted. The addition of mannitol (0.1%) (w / w) decreases acidity, increases fruity notes, cooked and length in the mouth similar to the effect of monosodium glutamate, without appreciable increase in saltiness . The addition of sucrose (0.05%) (w / w) as sorbitol (0.1%) (w / w) gives a mild product with a reduced tomato typicity.

  Glutamate-like sensory effects may be particularly useful in reducing the consumption of this type of additive.

  Example 32 Italian sauce: double concentrate of tomatoes, 14% meat (beef and pork), carrots, onions, sugar, salt, oil, white wine, spices, herbs The addition of Mannitol (0.1%) (p / p) Excluding meat and vegetable notes, the composition is perceived as less cooked, fresher. The addition of sucrose (0.05%) (w / w) or sorbitol (0.1%) (w / w) produces an increase in sweet notes and a weakening of the other notes.

  These effects are consistent with those of Example 31

  Example 33: Ketchup: double tomato concentrate (60%), vinegar, sugar, glucose-fructose syrup, salt, flavor The addition of mannitol exhausts the smell of vinegar; tastefully the new composition is much more aromatic, and less acidic. This observation is in complete contradiction with those of US Pat. No. 6,858,244 B2; it should be noted, however, that the compositions and matrices considered are substantially different.

  The addition of sucrose (0.05%) (w / w) or sorbitol (0.1%) (w / w) gives a sweeter composition with heavy tomato notes, too confit.

  Example 34: Shredded carrots: The addition of Mannitol in seasoning to about 0.1% (w / w) removes bitterness, increases the earthy, woody vegetal notes and aroma of carrot essential oil with more than finesse and freshness.

  This effect is reminiscent of monosodium glutamate, except for its salty contribution. The addition of sucrose reduces bitterness and provides a sugary, predictable note without any other noticeable enhancer effect.

  These observations lead us to clarify the definition of Mannitol as a multifunctional additive which presents in particular new and unpredictable properties, new; following -Masquant, non-sweetener at the recommended use rates -Taste and odor enhancer -Reseller of tastes and odors under conditions distinct from those of glutamate -Tonger of the duration of sensory effects under conditions of remarkable specificity , and generally used as the only additive, which sets it apart from the usual formulations intended to mask or correct sensory defects. (other sugars, sweeteners, glutamate, nucleotides, pH correctors). - 30 - A certain number of tests show a disappointing sensory effect, even an amplification of taste defects: caseinates, fig yoghurt, chestnut ice cream, aspirin, dextromethorphan, infused with lemon peels, certain generic colas, intense sweeteners. This finding is familiar to those skilled in the art who never have an additive having a general or versatile efficacy, to correct the sensory defects of formulations and raw materials. The comparative use of sucrose and sorbitol makes it possible to unambiguously dissociate the activity of Mannitol from that of a sweetener and that of its isomer, sorbitol. The effect of Mannitol is not reducible to a sweetening effect; moreover, it is distinct from that of sorbitol and that of sucrose.

  Jobs: 1-Alone or associated with equal parts with salt, or associated with equal parts with salt and glutamic acid (and its salts) (and a fortiori with nucleotides: IMP, GMP and their mixtures) one can design employment as a replacement for salt or glutamate for domestic use.

  2-As an inhibiting or masking agent with undesirable olfactory or taste aromatic notes, Mannitol makes it possible to provide an original response, in particular in the following cases: Magnesium salts, de-bred products from brines, fish cartilages, fishmeal , yeast extracts, soluble coffees, coffee substitutes, chicory extracts, yogurts and fresh cheeses made from aspartame, soy beverages, soy milk, potassium chloride and compositions containing them. 3-As a taste enhancer and improving the duration of taste perception, Mannitol can be used to improve the tasting performance of the following raw materials or compositions: yeast extracts, soluble coffees, chocolate and compositions based on chocolate, coffee substitutes, chicory extracts, natural and flavored yogurt (prune, cranberry, mango, vanilla, milk desserts, chocolate and chocolate-based compositions, white cheeses and white cheeses with aspartame, soy-based compositions fermented or not, ice creams (caramel, coffee), vanilla extracts, sweetened colas and colas, vanilla colas, beers, fruit juices, citrus juices, cooking salt, glutamate, pepper, paprika, cinnamon, licorice, anethole, cachou, tomatoes, tomato concentrate, ketchup, italian sauces type bolognese, carrots.

Claims (5)

  1-Non-specifically sweetening compositions, intended either to mask the undesirable flavors or odors of foods, in particular those of marine products or their extracts; to strengthen and modulate the taste characteristics of certain preparations, in particular salt, coffee; vanilla ; chicory, caramel.   2-Compositions made according to claim 1 and characterized by the simple addition and mixing with Mannitol, or equal parts by weight, with the substance of interest mentioned in the preceding claim when it is a job as is ; at a concentration such that the final composition contains at least 0.1% and at most 5% of Mannitol, by weight, without the intervention of a traditional culinary or extractive process.   3-Compositions made according to the preceding claims wherein the substances whose taste and odor are made gustatively acceptable, are in particular the deodized brine products, rich in magnesium, fish cartilage, fish hydrolysates and in a manner general dietary supplements of marine origin   4-Compositions made according to claims 1 and 2, wherein the food preparations whose taste can be strengthened or improved, are based on either salt or coffee or chicory, caramel or vanilla.   5-Use of the preparations obtained according to the preceding claims, in food compositions for human or animal use or for food supplements, or for the aromatic industry.