GB1604218A

GB1604218A - Flavour potentiated oral compositions containing thaumatin or monellin

Info

Publication number: GB1604218A
Application number: GB42957/79A
Authority: GB
Original assignee: Tate and Lyle PLC
Current assignee: Tate and Lyle PLC
Priority date: 1978-04-06
Filing date: 1978-04-06
Publication date: 1981-12-02

Description

(54) FLAVOUR-POTENTIATED ORAL COMPOSITIONS CONTAINING THAUMATIN OR MONELLIN (71) We, TATE & LYLE LIMITED, a British Company, of Sugar Quay, Lower Thames Street, London EC3R 6DQ, do hereby declare the invention, for which we pray that a patent may be granted to us, and the method by which it is to be performed, to be particularly described in and by the following statement:- This invention relates to the use of naturally occurring protein sweeteners as flavour modifiers or enhancers for oral compositions.

A proteinaceous material obtained from the fruit of Thaumatococcus daniellii, known as thaumatin, is a potent sweetener having a sweetness of two or three orders of magnitude higher than sucrose. Tasted in the mouth, thaumatin exhibits a distinctive long-lasting sweetness coupled with a lingering aftertaste reminiscent of liquorice. Another protein sweetener, known as monellin, is obtained from the fruit of Dioscoreophyllum cumminsii. Monellin is about a quarter to a half as sweet as thaumatin. Various combinations of thaumatin or monellin with other sweeteners and sweetness-modifiers have been reported.

Most surprisingly, we have now found that thaumatin and monellin can be used in flavoured oral compositions to potentiate the flavour and to extend the flavour life. This effect can be obtained using levels of protein below the detectable sweetness threshold so that no sweetness is being provided. Thus, for example, the flavour of a chewing gum, which flavour normally only lasts about 4 to 5 minutes, can be made to last for up to 20 minutes.

According to the present invention there is provided a method of potentiating and extending the flavour of an oral composition by adding thereto thaumatin or monellin at a level below the sweetness threshold.

There is also provided a flavoured oral composition containing thaumatin or monellin at a level below the sweetness threshold. Examples of such oral compositions include mouthwashes, toothpastes and chewing gums. All flavours used in such compositions are affected, for example peppermint and spearmint and also fruit flavours. Furthermore, a cooling and smoothing effect is noticeable.

The sweetness threshold of thaumatin or monellin is difficult to quantify in the abstract since the sweetness and other flavour characteristics of thaumatin and monellin are strongly affected by the nature of the composition, the pH and other factors. Thus, for example, solid particulate materials can adsorb the protein; surfactants can denature it; and substances such as gums can mask the flavouring effect.

However, it is a simple matter to determine the sweetness threshold for any particular composition.

For example, for thaumatin we have found that for a mouthwash based on aqueous alcohol, a level of about 0.0005% by weight is the sweetness threshold and the protein is an effective flavour potentiator at levels of 0.00001 to 0.0001%, while in toothpaste containing inorganic abrasives and surfactants which affect the protein, and having a pH on the alkaline side, the threshold is as high as 0.1% and the protein is an effective potentiator at levels of from 0.005 to 0.01%. Clear toothpaste containing no abrasive but some polysaccharide have threshold and potentiation levels about an order of 10 lower. For a conventional chewing gum containing polyvinyl acetate and calcium carbonate the thaumatin sweetness threshold is about 0.05% and the protein is potentiation-effective at levels of 0.01 to 0.03%.

For monellin the above figures can be multiplied by a factor of about 2.5.

The present invention is illustrated by the following non-limiting examples.

Example I Mouthwash by weight Glycerol 10% ethanol 10% cetyl pyridinium chloride 0.05 /O cinnamon and mint flavor 0.066% saccharin 0.0050.01% thaumatin 0.0001% water 100% Example 2 Chewing gum parts by weight polyvinyl acetate 20 butyl pthalylbutylglycolate 3 polyisobutylene 3 microcrystalline wax 2 calcium carbonate 2 flavourings saccharin 0.1 glucose 10 thaumatin 0.005-0.01 (=0.0125 0.025%).

Example 3 Toothpaste An opaque toothpaste has the following composition: by weight dicalcium phosphate (abrasive 50 /O glycerol (humectant) 30 SO gum tragacanth (binder) 1% sodium lauryl sulphate 1% methyl parahydroxy benzoate 0.03% peppermint oil 0.04 Ó saccharin 0.5% thaumatin 0.05% water to 100% An equivalent to the clear paste of the conventional type (e.g. Close-Up) contains only 0.005% thaumatin because It contains less phosphate.

In the above Examples, the amount of thaumatin can be replaced by about 2.5 times the amount of monellin.

WHAT WE CLAIM IS: 1. A method of potentiating and extending the flavour of an oral composition

**WARNING** end of DESC field may overlap start of CLMS **.

Claims

**WARNING** start of CLMS field may overlap end of DESC **. containing polyvinyl acetate and calcium carbonate the thaumatin sweetness threshold is about 0.05% and the protein is potentiation-effective at levels of 0.01 to 0.03%. For monellin the above figures can be multiplied by a factor of about 2.5. The present invention is illustrated by the following non-limiting examples. Example I Mouthwash by weight Glycerol 10% ethanol 10% cetyl pyridinium chloride 0.05 /O cinnamon and mint flavor 0.066% saccharin 0.0050.01% thaumatin 0.0001% water 100% Example 2 Chewing gum parts by weight polyvinyl acetate 20 butyl pthalylbutylglycolate 3 polyisobutylene 3 microcrystalline wax 2 calcium carbonate 2 flavourings saccharin 0.1 glucose 10 thaumatin 0.005-0.01 (=0.0125 0.025%). Example 3 Toothpaste An opaque toothpaste has the following composition: by weight dicalcium phosphate (abrasive 50 /O glycerol (humectant) 30 SO gum tragacanth (binder) 1% sodium lauryl sulphate 1% methyl parahydroxy benzoate 0.03% peppermint oil 0.04 Ó saccharin 0.5% thaumatin 0.05% water to 100% An equivalent to the clear paste of the conventional type (e.g. Close-Up) contains only 0.005% thaumatin because It contains less phosphate. In the above Examples, the amount of thaumatin can be replaced by about 2.5 times the amount of monellin. WHAT WE CLAIM IS:

1. A method of potentiating and extending the flavour of an oral composition

by adding thereto thaumatin or monellin at a level below the sweetness threshold.

2. A flavoured oral composition containing thaumatin or monellin at a level below the sweetness threshold.

3. A composition according to Claim 2, comprising a mouthwash, toothpaste or chewing gum.