JP2021023219A - Masking agent for protein - Google Patents
Masking agent for protein Download PDFInfo
- Publication number
- JP2021023219A JP2021023219A JP2019144399A JP2019144399A JP2021023219A JP 2021023219 A JP2021023219 A JP 2021023219A JP 2019144399 A JP2019144399 A JP 2019144399A JP 2019144399 A JP2019144399 A JP 2019144399A JP 2021023219 A JP2021023219 A JP 2021023219A
- Authority
- JP
- Japan
- Prior art keywords
- protein
- masking agent
- glucosylated
- weight
- steviol glycoside
- 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.)
- Pending
Links
- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 70
- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 70
- 230000000873 masking effect Effects 0.000 title claims abstract description 58
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 46
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical class O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 claims abstract description 39
- 235000019202 steviosides Nutrition 0.000 claims abstract description 38
- 239000004383 Steviol glycoside Substances 0.000 claims abstract description 37
- 235000019411 steviol glycoside Nutrition 0.000 claims abstract description 37
- 229930182488 steviol glycoside Natural products 0.000 claims abstract description 37
- 150000008144 steviol glycosides Chemical class 0.000 claims abstract description 37
- 235000013305 food Nutrition 0.000 claims abstract description 15
- 235000013361 beverage Nutrition 0.000 claims abstract description 6
- GIPHUOWOTCAJSR-UHFFFAOYSA-N Rebaudioside A. Natural products C1CC2C3(C)CCCC(C)(C(=O)OC4C(C(O)C(O)C(CO)O4)O)C3CCC2(C2)CC(=C)C21OC1OC(CO)C(O)C(O)C1OC(C1O)OC(CO)C(O)C1OC1OC(CO)C(O)C(O)C1O GIPHUOWOTCAJSR-UHFFFAOYSA-N 0.000 claims abstract description 4
- 239000000203 mixture Substances 0.000 claims description 30
- 235000021568 protein beverage Nutrition 0.000 abstract description 7
- 235000014510 cooky Nutrition 0.000 abstract description 5
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical class O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 abstract description 2
- 235000018102 proteins Nutrition 0.000 description 55
- 235000000346 sugar Nutrition 0.000 description 27
- 244000228451 Stevia rebaudiana Species 0.000 description 16
- 235000019640 taste Nutrition 0.000 description 16
- 238000000034 method Methods 0.000 description 13
- 235000003599 food sweetener Nutrition 0.000 description 12
- 239000003765 sweetening agent Substances 0.000 description 12
- 108010046377 Whey Proteins Proteins 0.000 description 11
- 102000007544 Whey Proteins Human genes 0.000 description 11
- 230000000694 effects Effects 0.000 description 11
- 239000001512 FEMA 4601 Substances 0.000 description 10
- HELXLJCILKEWJH-SEAGSNCFSA-N Rebaudioside A Natural products O=C(O[C@H]1[C@@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1)[C@@]1(C)[C@@H]2[C@](C)([C@H]3[C@@]4(CC(=C)[C@@](O[C@H]5[C@H](O[C@H]6[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O6)[C@@H](O[C@H]6[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O6)[C@H](O)[C@@H](CO)O5)(C4)CC3)CC2)CCC1 HELXLJCILKEWJH-SEAGSNCFSA-N 0.000 description 10
- HELXLJCILKEWJH-UHFFFAOYSA-N entered according to Sigma 01432 Natural products C1CC2C3(C)CCCC(C)(C(=O)OC4C(C(O)C(O)C(CO)O4)O)C3CCC2(C2)CC(=C)C21OC(C1OC2C(C(O)C(O)C(CO)O2)O)OC(CO)C(O)C1OC1OC(CO)C(O)C(O)C1O HELXLJCILKEWJH-UHFFFAOYSA-N 0.000 description 10
- 239000000796 flavoring agent Substances 0.000 description 10
- 235000019634 flavors Nutrition 0.000 description 10
- 239000000047 product Substances 0.000 description 10
- 235000019203 rebaudioside A Nutrition 0.000 description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 10
- QFVOYBUQQBFCRH-VQSWZGCSSA-N steviol Chemical compound C([C@@]1(O)C(=C)C[C@@]2(C1)CC1)C[C@H]2[C@@]2(C)[C@H]1[C@](C)(C(O)=O)CCC2 QFVOYBUQQBFCRH-VQSWZGCSSA-N 0.000 description 9
- 102000004190 Enzymes Human genes 0.000 description 8
- 108090000790 Enzymes Proteins 0.000 description 8
- 235000010469 Glycine max Nutrition 0.000 description 8
- 235000010582 Pisum sativum Nutrition 0.000 description 8
- 241000544066 Stevia Species 0.000 description 8
- 239000005862 Whey Substances 0.000 description 8
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 8
- 229940088598 enzyme Drugs 0.000 description 8
- 210000000214 mouth Anatomy 0.000 description 8
- QFVOYBUQQBFCRH-UHFFFAOYSA-N Steviol Natural products C1CC2(C3)CC(=C)C3(O)CCC2C2(C)C1C(C)(C(O)=O)CCC2 QFVOYBUQQBFCRH-UHFFFAOYSA-N 0.000 description 7
- 239000003814 drug Substances 0.000 description 7
- 239000000284 extract Substances 0.000 description 7
- 229940032084 steviol Drugs 0.000 description 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 6
- 239000000126 substance Substances 0.000 description 6
- -1 zulcoside A Chemical compound 0.000 description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 5
- 102100024295 Maltase-glucoamylase Human genes 0.000 description 5
- 241000219843 Pisum Species 0.000 description 5
- 238000000605 extraction Methods 0.000 description 5
- 235000011194 food seasoning agent Nutrition 0.000 description 5
- 239000008103 glucose Substances 0.000 description 5
- 229930182470 glycoside Natural products 0.000 description 5
- 239000000843 powder Substances 0.000 description 5
- 239000007787 solid Substances 0.000 description 5
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 4
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 239000004278 EU approved seasoning Substances 0.000 description 4
- 244000068988 Glycine max Species 0.000 description 4
- 101001052076 Homo sapiens Maltase-glucoamylase Proteins 0.000 description 4
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 4
- 125000000188 beta-D-glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 4
- 229940079593 drug Drugs 0.000 description 4
- 229940087061 glucosyl steviol Drugs 0.000 description 4
- 150000002338 glycosides Chemical group 0.000 description 4
- 150000007522 mineralic acids Chemical class 0.000 description 4
- 150000007524 organic acids Chemical class 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- QSRAJVGDWKFOGU-WBXIDTKBSA-N rebaudioside c Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1O[C@@H]1[C@@H](O[C@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]1(CC[C@H]2[C@@]3(C)[C@@H]([C@](CCC3)(C)C(=O)O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O3)O)CC3)C(=C)C[C@]23C1 QSRAJVGDWKFOGU-WBXIDTKBSA-N 0.000 description 4
- 150000008163 sugars Chemical class 0.000 description 4
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- 240000004713 Pisum sativum Species 0.000 description 3
- OFOBLEOULBTSOW-UHFFFAOYSA-N Propanedioic acid Natural products OC(=O)CC(O)=O OFOBLEOULBTSOW-UHFFFAOYSA-N 0.000 description 3
- 108010073771 Soybean Proteins Proteins 0.000 description 3
- 239000000619 acesulfame-K Substances 0.000 description 3
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 3
- 239000007864 aqueous solution Substances 0.000 description 3
- BVKZGUZCCUSVTD-UHFFFAOYSA-N carbonic acid Chemical compound OC(O)=O BVKZGUZCCUSVTD-UHFFFAOYSA-N 0.000 description 3
- 125000003178 carboxy group Chemical group [H]OC(*)=O 0.000 description 3
- 239000002537 cosmetic Substances 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 229940093915 gynecological organic acid Drugs 0.000 description 3
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 3
- 239000001630 malic acid Substances 0.000 description 3
- 235000011090 malic acid Nutrition 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 229930014626 natural product Natural products 0.000 description 3
- 235000005985 organic acids Nutrition 0.000 description 3
- 229920006395 saturated elastomer Polymers 0.000 description 3
- 229940001941 soy protein Drugs 0.000 description 3
- 235000021119 whey protein Nutrition 0.000 description 3
- 108010011485 Aspartame Proteins 0.000 description 2
- 239000004375 Dextrin Substances 0.000 description 2
- 229920001353 Dextrin Polymers 0.000 description 2
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 239000004386 Erythritol Substances 0.000 description 2
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 description 2
- 239000001776 FEMA 4720 Substances 0.000 description 2
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 description 2
- 102100022624 Glucoamylase Human genes 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000004376 Sucralose Substances 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 2
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 2
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 2
- 235000011054 acetic acid Nutrition 0.000 description 2
- 239000004480 active ingredient Substances 0.000 description 2
- 235000016127 added sugars Nutrition 0.000 description 2
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 239000011668 ascorbic acid Substances 0.000 description 2
- 235000010323 ascorbic acid Nutrition 0.000 description 2
- 229960005070 ascorbic acid Drugs 0.000 description 2
- 239000000605 aspartame Substances 0.000 description 2
- 235000010357 aspartame Nutrition 0.000 description 2
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 2
- 229960003438 aspartame Drugs 0.000 description 2
- 235000019606 astringent taste Nutrition 0.000 description 2
- 239000008370 chocolate flavor Substances 0.000 description 2
- 229960004106 citric acid Drugs 0.000 description 2
- 235000015165 citric acid Nutrition 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 235000019425 dextrin Nutrition 0.000 description 2
- 235000019414 erythritol Nutrition 0.000 description 2
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 2
- 229940009714 erythritol Drugs 0.000 description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
- 230000037406 food intake Effects 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 2
- 235000021096 natural sweeteners Nutrition 0.000 description 2
- 235000013615 non-nutritive sweetener Nutrition 0.000 description 2
- 238000011085 pressure filtration Methods 0.000 description 2
- RPYRMTHVSUWHSV-CUZJHZIBSA-N rebaudioside D Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O RPYRMTHVSUWHSV-CUZJHZIBSA-N 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 235000019408 sucralose Nutrition 0.000 description 2
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 2
- 150000005846 sugar alcohols Chemical class 0.000 description 2
- 239000013589 supplement Substances 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- 239000011975 tartaric acid Substances 0.000 description 2
- 235000002906 tartaric acid Nutrition 0.000 description 2
- 239000000811 xylitol Substances 0.000 description 2
- 235000010447 xylitol Nutrition 0.000 description 2
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 2
- 229960002675 xylitol Drugs 0.000 description 2
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 1
- NOOLISFMXDJSKH-KXUCPTDWSA-N (-)-Menthol Chemical compound CC(C)[C@@H]1CC[C@@H](C)C[C@H]1O NOOLISFMXDJSKH-KXUCPTDWSA-N 0.000 description 1
- FTLYMKDSHNWQKD-UHFFFAOYSA-N (2,4,5-trichlorophenyl)boronic acid Chemical compound OB(O)C1=CC(Cl)=C(Cl)C=C1Cl FTLYMKDSHNWQKD-UHFFFAOYSA-N 0.000 description 1
- NWUYHJFMYQTDRP-UHFFFAOYSA-N 1,2-bis(ethenyl)benzene;1-ethenyl-2-ethylbenzene;styrene Chemical compound C=CC1=CC=CC=C1.CCC1=CC=CC=C1C=C.C=CC1=CC=CC=C1C=C NWUYHJFMYQTDRP-UHFFFAOYSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- WQNHWIYLCRZRLR-UHFFFAOYSA-N 2-(3-hydroxy-2,5-dioxooxolan-3-yl)acetic acid Chemical compound OC(=O)CC1(O)CC(=O)OC1=O WQNHWIYLCRZRLR-UHFFFAOYSA-N 0.000 description 1
- PVXPPJIGRGXGCY-DJHAAKORSA-N 6-O-alpha-D-glucopyranosyl-alpha-D-fructofuranose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@](O)(CO)O1 PVXPPJIGRGXGCY-DJHAAKORSA-N 0.000 description 1
- 239000004382 Amylase Substances 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 241000208838 Asteraceae Species 0.000 description 1
- 101150109128 BRIX1 gene Proteins 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 241000194107 Bacillus megaterium Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000008733 Citrus aurantifolia Nutrition 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 240000000560 Citrus x paradisi Species 0.000 description 1
- 241001137251 Corvidae Species 0.000 description 1
- 229920000858 Cyclodextrin Polymers 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- NOOLISFMXDJSKH-UHFFFAOYSA-N DL-menthol Natural products CC(C)C1CCC(C)CC1O NOOLISFMXDJSKH-UHFFFAOYSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 241000193385 Geobacillus stearothermophilus Species 0.000 description 1
- 102000000340 Glucosyltransferases Human genes 0.000 description 1
- 108010055629 Glucosyltransferases Proteins 0.000 description 1
- HEFNNWSXXWATRW-UHFFFAOYSA-N Ibuprofen Chemical compound CC(C)CC1=CC=C(C(C)C(O)=O)C=C1 HEFNNWSXXWATRW-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- VTAJIXDZFCRWBR-UHFFFAOYSA-N Licoricesaponin B2 Natural products C1C(C2C(C3(CCC4(C)CCC(C)(CC4C3=CC2)C(O)=O)C)(C)CC2)(C)C2C(C)(C)CC1OC1OC(C(O)=O)C(O)C(O)C1OC1OC(C(O)=O)C(O)C(O)C1O VTAJIXDZFCRWBR-UHFFFAOYSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 229930195725 Mannitol Natural products 0.000 description 1
- 235000019596 Masking bitterness Nutrition 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- ILRKKHJEINIICQ-OOFFSTKBSA-N Monoammonium glycyrrhizinate Chemical compound N.O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@H]1CC[C@]2(C)[C@H]3C(=O)C=C4[C@@H]5C[C@](C)(CC[C@@]5(CC[C@@]4(C)[C@]3(C)CC[C@H]2C1(C)C)C)C(O)=O)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O ILRKKHJEINIICQ-OOFFSTKBSA-N 0.000 description 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- GRYLNZFGIOXLOG-UHFFFAOYSA-N Nitric acid Chemical compound O[N+]([O-])=O GRYLNZFGIOXLOG-UHFFFAOYSA-N 0.000 description 1
- 241000178960 Paenibacillus macerans Species 0.000 description 1
- 108010009736 Protein Hydrolysates Proteins 0.000 description 1
- RLLCWNUIHGPAJY-RYBZXKSASA-N Rebaudioside E Natural products O=C(O[C@H]1[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O2)[C@@H](O)[C@@H](O)[C@H](CO)O1)[C@]1(C)[C@@H]2[C@@](C)([C@@H]3[C@@]4(CC(=C)[C@@](O[C@@H]5[C@@H](O[C@@H]6[C@@H](O)[C@H](O)[C@@H](O)[C@H](CO)O6)[C@H](O)[C@@H](O)[C@H](CO)O5)(C4)CC3)CC2)CCC1 RLLCWNUIHGPAJY-RYBZXKSASA-N 0.000 description 1
- YWPVROCHNBYFTP-UHFFFAOYSA-N Rubusoside Natural products C1CC2C3(C)CCCC(C)(C(=O)OC4C(C(O)C(O)C(CO)O4)O)C3CCC2(C2)CC(=C)C21OC1OC(CO)C(O)C(O)C1O YWPVROCHNBYFTP-UHFFFAOYSA-N 0.000 description 1
- 241000245026 Scoliopus bigelovii Species 0.000 description 1
- 235000006092 Stevia rebaudiana Nutrition 0.000 description 1
- OMHUCGDTACNQEX-OSHKXICASA-N Steviolbioside Natural products O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(O)=O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O OMHUCGDTACNQEX-OSHKXICASA-N 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 235000011941 Tilia x europaea Nutrition 0.000 description 1
- 102000004357 Transferases Human genes 0.000 description 1
- 108090000992 Transferases Proteins 0.000 description 1
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- KPQJOKRSYYJJEL-VLQRKCJKSA-K [Na+].[Na+].CC1(C)[C@H](CC[C@@]2(C)[C@H]1CC[C@]1(C)[C@@H]2C(=O)C=C2[C@@H]3C[C@](C)(CC[C@]3(C)CC[C@@]12C)C([O-])=O)O[C@H]1O[C@@H]([C@@H](O)[C@H](O)[C@H]1O[C@@H]1O[C@@H]([C@@H](O)[C@H](O)[C@H]1O)C([O-])=O)C([O-])=O Chemical compound [Na+].[Na+].CC1(C)[C@H](CC[C@@]2(C)[C@H]1CC[C@]1(C)[C@@H]2C(=O)C=C2[C@@H]3C[C@](C)(CC[C@]3(C)CC[C@@]12C)C([O-])=O)O[C@H]1O[C@@H]([C@@H](O)[C@H](O)[C@H]1O[C@@H]1O[C@@H]([C@@H](O)[C@H](O)[C@H]1O)C([O-])=O)C([O-])=O KPQJOKRSYYJJEL-VLQRKCJKSA-K 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 1
- 108090000637 alpha-Amylases Proteins 0.000 description 1
- 102000004139 alpha-Amylases Human genes 0.000 description 1
- 108010028144 alpha-Glucosidases Proteins 0.000 description 1
- 229940024171 alpha-amylase Drugs 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 229960004543 anhydrous citric acid Drugs 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 108010019077 beta-Amylase Proteins 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- KGBXLFKZBHKPEV-UHFFFAOYSA-N boric acid Chemical compound OB(O)O KGBXLFKZBHKPEV-UHFFFAOYSA-N 0.000 description 1
- 239000004327 boric acid Substances 0.000 description 1
- 150000005693 branched-chain amino acids Chemical class 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000012467 brownies Nutrition 0.000 description 1
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 229920001429 chelating resin Polymers 0.000 description 1
- JLPRGBMUVNVSKP-AHUXISJXSA-M chembl2368336 Chemical compound [Na+].O([C@H]1[C@@H](O)[C@H](O)[C@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C([O-])=O)[C@@H]1O[C@@H](CO)[C@@H](O)[C@H](O)[C@@H]1O JLPRGBMUVNVSKP-AHUXISJXSA-M 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 235000012495 crackers Nutrition 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 208000002925 dental caries Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 239000002552 dosage form Substances 0.000 description 1
- 235000012489 doughnuts Nutrition 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 238000006911 enzymatic reaction Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 description 1
- 229940107187 fructooligosaccharide Drugs 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 1
- 230000013595 glycosylation Effects 0.000 description 1
- 238000006206 glycosylation reaction Methods 0.000 description 1
- LPLVUJXQOOQHMX-UHFFFAOYSA-N glycyrrhetinic acid glycoside Natural products C1CC(C2C(C3(CCC4(C)CCC(C)(CC4C3=CC2=O)C(O)=O)C)(C)CC2)(C)C2C(C)(C)C1OC1OC(C(O)=O)C(O)C(O)C1OC1OC(C(O)=O)C(O)C(O)C1O LPLVUJXQOOQHMX-UHFFFAOYSA-N 0.000 description 1
- 239000001685 glycyrrhizic acid Substances 0.000 description 1
- UYRUBYNTXSDKQT-UHFFFAOYSA-N glycyrrhizic acid Natural products CC1(C)C(CCC2(C)C1CCC3(C)C2C(=O)C=C4C5CC(C)(CCC5(C)CCC34C)C(=O)O)OC6OC(C(O)C(O)C6OC7OC(O)C(O)C(O)C7C(=O)O)C(=O)O UYRUBYNTXSDKQT-UHFFFAOYSA-N 0.000 description 1
- 229960004949 glycyrrhizic acid Drugs 0.000 description 1
- 235000019410 glycyrrhizin Nutrition 0.000 description 1
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 description 1
- 150000002402 hexoses Chemical class 0.000 description 1
- 239000008123 high-intensity sweetener Substances 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 230000006698 induction Effects 0.000 description 1
- 239000003456 ion exchange resin Substances 0.000 description 1
- 229920003303 ion-exchange polymer Polymers 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 239000004571 lime Substances 0.000 description 1
- XMGQYMWWDOXHJM-UHFFFAOYSA-N limonene Chemical compound CC(=C)C1CCC(C)=CC1 XMGQYMWWDOXHJM-UHFFFAOYSA-N 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- VZCYOOQTPOCHFL-UPHRSURJSA-N maleic acid Chemical compound OC(=O)\C=C/C(O)=O VZCYOOQTPOCHFL-UPHRSURJSA-N 0.000 description 1
- 239000011976 maleic acid Substances 0.000 description 1
- 239000000845 maltitol Substances 0.000 description 1
- 235000010449 maltitol Nutrition 0.000 description 1
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 1
- 229940035436 maltitol Drugs 0.000 description 1
- 239000000594 mannitol Substances 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
- 229960001855 mannitol Drugs 0.000 description 1
- 235000019552 masking astringency Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000002324 mouth wash Substances 0.000 description 1
- 229940051866 mouthwash Drugs 0.000 description 1
- 235000012459 muffins Nutrition 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 229910017604 nitric acid Inorganic materials 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 239000007968 orange flavor Substances 0.000 description 1
- 125000000962 organic group Chemical group 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- 239000000825 pharmaceutical preparation Substances 0.000 description 1
- 229940127557 pharmaceutical product Drugs 0.000 description 1
- 235000015108 pies Nutrition 0.000 description 1
- 239000000419 plant extract Substances 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 239000003531 protein hydrolysate Substances 0.000 description 1
- 239000012460 protein solution Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000035484 reaction time Effects 0.000 description 1
- 229930188195 rebaudioside Natural products 0.000 description 1
- RLLCWNUIHGPAJY-SFUUMPFESA-N rebaudioside E Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O RLLCWNUIHGPAJY-SFUUMPFESA-N 0.000 description 1
- YWPVROCHNBYFTP-OSHKXICASA-N rubusoside Chemical compound O([C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O YWPVROCHNBYFTP-OSHKXICASA-N 0.000 description 1
- 235000019204 saccharin Nutrition 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
- 229940081974 saccharin Drugs 0.000 description 1
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 1
- 229940085605 saccharin sodium Drugs 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 description 1
- 238000004062 sedimentation Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000013570 smoothie Nutrition 0.000 description 1
- 235000014214 soft drink Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 229960002920 sorbitol Drugs 0.000 description 1
- 235000010356 sorbitol Nutrition 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 235000013322 soy milk Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 description 1
- 229940013618 stevioside Drugs 0.000 description 1
- 239000003826 tablet Substances 0.000 description 1
- 229940034610 toothpaste Drugs 0.000 description 1
- 239000000606 toothpaste Substances 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
- CCXAYLQLOLXXKE-DWJAGBRCSA-K trisodium;(2s,3s,4s,5r,6r)-6-[(2s,3r,4s,5s,6s)-2-[[(3s,4ar,6ar,6bs,8as,11s,12ar,14ar,14bs)-11-carboxylato-4,4,6a,6b,8a,11,14b-heptamethyl-14-oxo-2,3,4a,5,6,7,8,9,10,12,12a,14a-dodecahydro-1h-picen-3-yl]oxy]-6-carboxylato-4,5-dihydroxyoxan-3-yl]oxy-3,4,5-t Chemical compound [Na+].[Na+].[Na+].O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@H]1CC[C@]2(C)[C@H]3C(=O)C=C4[C@@H]5C[C@](C)(CC[C@@]5(CC[C@@]4(C)[C@]3(C)CC[C@H]2C1(C)C)C)C([O-])=O)C([O-])=O)[C@@H]1O[C@H](C([O-])=O)[C@@H](O)[C@H](O)[C@H]1O CCXAYLQLOLXXKE-DWJAGBRCSA-K 0.000 description 1
- DRSKVOAJKLUMCL-MMUIXFKXSA-N u2n4xkx7hp Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(O)=O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O DRSKVOAJKLUMCL-MMUIXFKXSA-N 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 238000003809 water extraction Methods 0.000 description 1
Abstract
Description
本発明は、プロテイン臭のマスキング剤及び前記マスキング剤を含む組成物に関するものであり、異味・特異臭を有する天然由来素材を含有する飲食物、医薬品、医薬部外品、化粧品などの経口摂取または口内利用可能な製品にこれを添加することにより、製品の異味・特異臭を改善し、効率的な摂取を可能にするものである。 The present invention relates to a protein odor masking agent and a composition containing the masking agent, and is used for oral ingestion of foods and drinks, pharmaceuticals, quasi-drugs, cosmetics, etc. containing naturally derived materials having an offensive taste and peculiar odor. By adding this to a product that can be used in the mouth, the off-taste and peculiar odor of the product are improved, and efficient ingestion is possible.
粉末のプロテインといえば、一部アスリート以外には馴染みのないものであったが、近年のエクササイズブームの後押しもあり積極的に運動に取り組む人が増加した。そのパフォーマンスアップ、肉体改造、健康維持と多岐にわたる理由からプロのアスリートをはじめとして、近年では女性や一般消費者もサプリメントや粉末、飲料の形で摂取する機会が増加している。プロテインとしてはホエイ（乳清由来）とソイ（大豆由来）とピー（エンドウ豆由来）等あるがどれも独特の臭気があるため、摂取を気軽に行えなかった。 Speaking of powdered protein, some were unfamiliar to anyone other than athletes, but with the support of the recent exercise boom, the number of people actively engaged in exercise has increased. In recent years, women and general consumers, including professional athletes, have more opportunities to take supplements, powders, and beverages for various reasons such as performance improvement, body modification, and health maintenance. Proteins include whey (derived from whey), soy (derived from soybeans), and pea (derived from peas), but all of them have a peculiar odor and could not be easily ingested.
天然素材の異味・特異臭への対策としては、一般に、香料等の添加により改良する方法や、砂糖や異性化糖などの糖類を用いて甘味を付与するとともに異味・特異臭をマスキングする方法、調味料や無機酸・有機酸を添加する方法などが採られている。 As measures against the unpleasant taste and peculiar odor of natural materials, generally, a method of improving by adding a fragrance or the like, a method of adding sweetness by using sugars such as sugar and isomerized sugar, and a method of masking the unpleasant taste and peculiar odor Methods such as adding seasonings and inorganic / organic acids have been adopted.
しかし、香料の添加のみではプロテインの不快な異味・特異臭を十分に改善することは困難で、かつ過剰の添加はかえって製品全体の風味を損なわせる恐れがある。 However, it is difficult to sufficiently improve the unpleasant offensive taste and peculiar odor of protein only by adding a fragrance, and excessive addition may rather impair the flavor of the entire product.
また糖類での甘味付けにより改善する方法においては、プロテインの異味・特異臭を抑制するには効果が低いばかりか、過剰の添加は製品の味わいのバランスを損ないやすく、特に糖類の場合はカロリーが付与されるので、近年の低カロリー志向にそぐわないばかりか、虫歯の誘発等の好ましくない結果を招く。 In addition, the method of improving by sweetening with sugars is not only less effective in suppressing the offensive taste and peculiar odor of protein, but also excessive addition tends to impair the balance of the taste of the product, especially in the case of sugars, the calories are high. Since it is given, it is not suitable for low-calorie orientation in recent years, and also causes unfavorable results such as induction of tooth decay.
カロリーを上昇させないために、低カロリー甘味料、例えばエリスリトール、キシリトール、マルチトール、還元水飴等の糖アルコール類、スクラロース、アセスルファムＫ、アスパルテーム、一般的なステビア等の高甘味度甘味料を添加する方法も考えられる。このような方法としては例えば、特許文献１、２に記載されている方法が挙げられる。しかし、これらの効果は十分とはいえないものであった。また、ステビア抽出物には、苦み、渋みをマスキングする効果も知られている（特許文献３，４）。しかし、特許文献３や４でマスキングの対象としているお茶の渋みや、分岐アミノ酸の苦みや渋みや特異臭は、プロテイン臭とは全く別のものであった。 A method of adding low-calorie sweeteners such as sugar alcohols such as erythritol, xylitol, maltitol, and reduced water candy, and high-sweetness sweeteners such as sucralose, acesulfame K, aspartame, and general stevia in order not to increase calories. Is also possible. Examples of such a method include the methods described in Patent Documents 1 and 2. However, these effects were not sufficient. The stevia extract is also known to have an effect of masking bitterness and astringency (Patent Documents 3 and 4). However, the astringency of tea, which is the object of masking in Patent Documents 3 and 4, and the bitterness, astringency, and peculiar odor of branched-chain amino acids are completely different from the protein odor.
調味料類、例えば動植物エキス、核酸系調味料、アミノ酸系調味料、タンパク加水分解物等、また炭酸や塩酸などの無機酸、クエン酸やリンゴ酸などの有機酸、あるいはそれらの塩類を、異味・特異臭改善を目的に併用する場合もある。例えば、特許文献５に記載されている。しかし、これらの効果も十分とは言えず、また過剰の添加は製品の呈味を変え、好ましいとはいえない。 Seasonings such as animal and plant extracts, nucleic acid-based seasonings, amino acid-based seasonings, protein hydrolysates, inorganic acids such as carbonic acid and hydrochloric acid, organic acids such as citric acid and malic acid, or salts thereof are tasted differently.・ It may be used together for the purpose of improving peculiar odor. For example, it is described in Patent Document 5. However, these effects are not sufficient, and excessive addition changes the taste of the product, which is not preferable.
以上のように、従来、プロテインが異味・特異臭を有し、それをマスキングする適切な方法が乏しかったために、健康意識の高い消費者が気軽に摂取でき、かつ効果と良味質を兼ね備えたプロテイン含有製品はなかった。 As described above, since protein has a strange taste and a peculiar odor and there is a lack of an appropriate method for masking it, it can be easily ingested by health-conscious consumers, and has both effects and good taste. There were no protein-containing products.
本発明の目的は、プロテイン臭に対し、効果的なマスキング剤を提供し、さらにプロテイン臭を有する組成物を高濃度含有し、しかも風味の良好な飲食物、医薬品、医薬部外品、化粧品などの経口摂取または口内利用可能な製品を提供することである。 An object of the present invention is to provide an effective masking agent for protein odor, and to provide a high concentration of a composition having a protein odor, and to have a good flavor of foods and drinks, pharmaceuticals, quasi-drugs, cosmetics, etc. To provide a product that can be taken orally or used in the mouth.
本発明者らは、上記課題を解決するために鋭意検討し、ステビオール配糖体がプロテイン臭を効果的にマスキングすることを見出し、本発明を完成するに至った。 The present inventors have studied diligently to solve the above problems, found that steviol glycosides effectively mask protein odor, and have completed the present invention.
即ち、本発明は、以下の各発明を提供するものである。
（１）ステビオール配糖体を含有することを特徴とする、プロテイン用マスキング剤。
（２）前記ステビオール配糖体が、α-グルコシル化ステビオール配糖体であることを特徴とする、（１）に記載のプロテイン用マスキング剤。
（３）前記α-グルコシル化ステビオール配糖体が、αグルコシル化ステビオサイドを含有することを特徴とする、（１）〜（２）に記載のプロテイン用マスキング剤。
（４）前記α-グルコシル化ステビオール配糖体が、αグルコシル化レバウディオサイドＡを含有することを特徴とする、（１）〜（２）に記載のプロテイン用マスキング剤。
（５）前記α-グルコシル化ステビオール配糖体を、６５重量％以上含有することを特徴とする（１）〜（２）に記載のプロテイン用マスキング剤。
（６）前記αグルコシル化ステビオサイドを、３０重量％以上含有することを特徴とする（１）〜（３）に記載のプロテイン用マスキング剤。
（７）前記αグルコシル化レバウディオサイドＡを、３０重量％以上含有することを特徴とする（１）〜（２）、（４）に記載のプロテイン用マスキング剤。
（８）（１）〜（７）に記載のプロテイン用マスキング剤とプロテイン組成物を含有する飲料。
（９）（１）〜（７）に記載のプロテイン用マスキング剤とプロテイン組成物を含有する焼成食品。
That is, the present invention provides the following inventions.
(1) A masking agent for protein, which is characterized by containing a steviol glycoside.
(2) The masking agent for protein according to (1), wherein the steviol glycoside is an α-glucosylated steviol glycoside.
(3) The masking agent for protein according to (1) to (2), wherein the α-glucosylated steviol glycoside contains α-glucosylated steviolside.
(4) The protein masking agent according to (1) to (2), wherein the α-glucosylated steviol glycoside contains α-glucosylated rebaudioside A.
(5) The protein masking agent according to (1) to (2), which contains the α-glucosylated steviol glycoside in an amount of 65% by weight or more.
(6) The protein masking agent according to (1) to (3), which contains the α-glucosylated stebioside in an amount of 30% by weight or more.
(7) The protein masking agent according to (1) to (2), (4), which contains the α-glucosylated rebaudioside A in an amount of 30% by weight or more.
(8) A beverage containing the protein masking agent and protein composition according to (1) to (7).
(9) A baked food containing the masking agent for protein and the protein composition according to (1) to (7).
本発明のマスキング剤は、プロテイン臭を低減させることができる。また、プロテイン臭を高濃度含有する各種組成物に含有することにより、組成物のプロテイン臭を低減させるとともに、自然な甘味を付与することができ風味を良好にすることができる。さらに、組成物の風味が良好になることで、積極的な摂取が可能となり、結果としてプロテインの性能を期待通り発揮させることができ、美容・健康増進に貢献できる。そして、本発明のマスキング剤は、天然物由来であるため安全性が高い。 The masking agent of the present invention can reduce the protein odor. Further, by containing the protein odor in various compositions containing a high concentration, the protein odor of the composition can be reduced, a natural sweetness can be imparted, and the flavor can be improved. Furthermore, by improving the flavor of the composition, it becomes possible to take it positively, and as a result, the performance of the protein can be exhibited as expected, which can contribute to the promotion of beauty and health. The masking agent of the present invention is highly safe because it is derived from a natural product.
本発明のプロテイン臭のマスキング剤に含有するステビオール配糖体は、ステビオールを骨格とした配糖体であれば特に限定はない。本発明のステビオール配糖体は、ステビオールの構造中の水酸基及び／又はカルボキシル基に糖または糖鎖が結合してなる構造を有する。すなわち、ステビオールを表す下記式（１）中の水酸基及びカルボキシル基のうちの一方のみ、又は両方に糖または糖鎖が結合していればよい。糖や糖鎖を構成する糖としては、グルコースなどの六炭糖が好ましく、グルコースが好ましい。水酸基、カルボキシル基への糖または糖鎖の結合様式としては、α結合とβ結合のいずれであってもよい。ステビア等天然物から抽出したものは、β結合であることが多い。ここで、糖鎖の場合、糖の構成数は特に限定されない。また、糖鎖の場合に糖鎖中の糖の結合様式も特に問わない。 The steviol glycoside contained in the protein odor masking agent of the present invention is not particularly limited as long as it is a glycoside having steviol as a skeleton. The steviol glycoside of the present invention has a structure in which a sugar or a sugar chain is bonded to a hydroxyl group and / or a carboxyl group in the structure of steviol. That is, it is sufficient that a sugar or a sugar chain is bonded to only one or both of the hydroxyl groups and carboxyl groups in the following formula (1) representing steviol. As the sugar or the sugar constituting the sugar chain, hexose such as glucose is preferable, and glucose is preferable. The bonding mode of the sugar or sugar chain to the hydroxyl group or carboxyl group may be either an α bond or a β bond. Extracted from natural products such as stevia are often β-bonded. Here, in the case of sugar chains, the number of sugar constituents is not particularly limited. Further, in the case of a sugar chain, the binding mode of the sugar in the sugar chain is not particularly limited.
天然に存在するステビオール骨格を有する配糖体としては、例えば、ステビア葉に含まれるステビオール配糖体であるβ−グルコシルステビオールが挙げられる。ステビア葉に含まれるβ−グルコシルステビオールとしては、ステビオサイド、レバウディオサイドＡ、レバウディオサイドＢ、レバウディオサイドＣ、レバウディオサイドＤ、レバウディオサイドＥ、ズルコサイドＡ、ステビオールビオサイド、ルブソサイドなどが挙げられる。
本発明では、レバウディオサイドＡ、レバウディオサイドＣ、ステビオサイド及びズルコサイドＡが好ましい。中でも、甘味質の点からはステビオサイド、レバウディオサイドＡが好ましい。
Examples of glycosides having a naturally occurring steviol skeleton include β-glucosyl steviol, which is a steviol glycoside contained in stevia leaves. The β-glucosyl steviol contained in stevia leaves includes steviolside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, zulcoside A, and steviolbioside. , Rubusoside, etc.
In the present invention, rebaudioside A, rebaudioside C, stebioside and zulucoside A are preferable. Of these, stebioside and rebaudioside A are preferable from the viewpoint of sweetness.
本発明において、ステビア葉とは、キク科の多年生植物であるステビア（学名：Ｓｔｅｖｉａ Ｒｅｂａｕｄｉａｎａ Ｂｅｒｔｏｎｉ）の葉をいう。産地や種に限定されることはない。 In the present invention, the Stevia leaf refers to the leaf of Stevia (scientific name: Stevia Rebaudiana Bertoni), which is a perennial plant of the Asteraceae family. It is not limited to the place of origin or species.
また、ステビオール配糖体は、天然に存在するものに限定されず、人工的に合成されたものや、天然に存在するものを人工的に加工したものであっても利用可能である。 Further, the steviol glycoside is not limited to a naturally occurring one, and an artificially synthesized one or an artificially processed one that naturally exists can be used.
本発明で用いるステビオール配糖体をステビア、特にステビア葉から抽出する場合の抽出方法を詳述するすると次の通りである。抽出条件は従来適用されてきたステビア甘味成分を取得する方法に従うことができる。例えば、水、熱水、もしくは含水あるいは無水のメタノール、エタノールなどの有機溶媒にて抽出する方法によることができる。また、抽出温度は５〜１００℃、抽出時間は１〜２４時間の範囲の条件で行うのが好ましい。一方、特開昭５１−２３３００号公報に記載されているように、水あるいは熱水抽出時に、甘味成分の抽出を効果的に行うために、石灰等でｐＨを１０程度に調整することがあるが、
このような補助薬剤を使用してもよい。
The extraction method when the steviol glycoside used in the present invention is extracted from Stevia, particularly Stevia leaves, will be described in detail as follows. The extraction conditions can follow the conventionally applied method for obtaining the stevia sweetness component. For example, it can be extracted with water, hot water, or an organic solvent such as water-containing or anhydrous methanol or ethanol. Further, it is preferable that the extraction temperature is 5 to 100 ° C. and the extraction time is in the range of 1 to 24 hours. On the other hand, as described in Japanese Patent Application Laid-Open No. 51-23300, the pH may be adjusted to about 10 with lime or the like in order to effectively extract the sweetness component during water or hot water extraction. But,
Such ancillary agents may be used.
上記条件にて抽出されたステビア抽出物は、抽出終了後、抽出液から残渣を分離除去することにより取得することができる。この残渣を分離する方法としては、自然沈降分離、強制ろ過、加圧ろ過等から適宜選択できるが、効率を優先する場合には、加圧ろ過が好適である。残渣を分離除去した抽出液には、主にステビオール配糖体が含まれており、このままでも利用可能であるが、必要に応じて濃縮あるいは乾燥させてもよい。また、この濃縮液を水で希釈あるいは乾燥物を水に再溶解した後、吸着法、例えばイオン交換樹脂を用いて不純物を除去したものや、ハイポーラスポリマー（例えば、アンバーライトＸＡＤ−
７ＨＰ、オルガノ（株）製）のカラムに吸着させた後、親水性溶媒で溶出し濃縮したもの、あるいはこれらを乾燥させたものも使用できる。
The Stevia extract extracted under the above conditions can be obtained by separating and removing the residue from the extract after the extraction is completed. The method for separating the residue can be appropriately selected from natural sedimentation separation, forced filtration, pressure filtration and the like, but pressure filtration is preferable when efficiency is prioritized. The extract from which the residue has been separated and removed mainly contains steviol glycosides and can be used as it is, but may be concentrated or dried as needed. Further, this concentrated solution is diluted with water or the dried product is redissolved in water, and then impurities are removed by an adsorption method, for example, an ion exchange resin, or a high porous polymer (for example, Amberlite XAD-).
7HP, which is adsorbed on a column manufactured by Organo Corporation, then eluted and concentrated in a hydrophilic solvent, or dried thereof can also be used.
さらに本発明でマスキング剤としてα−グルコシル化ステビオール配糖体を用いることもできる。ここで、α−グルコシル化ステビオール配糖体とは、ステビオール配糖体、好ましくはステビア葉に含まれるステビオール配糖体であるβ−グルコシルステビオールに対しα−グルコシル化がなされたものを意味する。本発明でいうα−グルコシル化とは、対象化合物に対し、α−グルコシル化糖化合物を糖供与体として、α−グルコシル糖転移酵素を用いてグルコースを転移させることを意味する。また、いったん付加したグルコースをアミラーゼなどα−１，４−グルコシダーゼにより配糖体から切断し、付加糖数を調節することもα−グルコシル化に含まれるものとする。α−グルコシル化による最終的な付加糖数は特に限定されないが、１個（α−モノグルコシル化）又は２個（α−ジグルコシル化）が最も好ましい。α−グルコシル化ステビオール配糖体としては、α−モノグルコシルステビオサイド、α−ジグルコシルステビオサイド、α−モノグルコシルレバウディオサイドＡ、α−ジグルコシルレバウディオサイドＡが好ましく、これらのうち１種類又は２種類以上を組み合わせて用いることができる。 Further, in the present invention, an α-glucosylated steviol glycoside can be used as a masking agent. Here, the α-glucosylated steviol glycoside means a steviol glycoside, preferably β-glucosyl steviol, which is a steviol glycoside contained in stevia leaves, that has been α-glucosylated. The term “α-glucosylation” as used in the present invention means that glucose is transferred to a target compound using an α-glucosyltransferase using an α-glucosylated sugar compound as a sugar donor. In addition, α-glucosidase formation also includes cleaving glucose once added from glycosides with α-1,4-glucosidase such as amylase to regulate the number of added sugars. The final number of added sugars by α-glucosylation is not particularly limited, but 1 (α-monoglucosylation) or 2 (α-diglucosylation) is most preferable. As the α-glucosylated steviol glycoside, α-monoglucosyl steviolside, α-diglucosyl steviolside, α-monoglucosyl rebaudioside A, and α-diglucosyl rebaudioside A are preferable, and one of them is used. Alternatively, two or more types can be used in combination.
ステビア葉に含まれるステビオール配糖体へのα−グルコシル化については、特公平５−２２４９８号公報、特公昭５７−１８７７９号公報等に記載されている製造方法で実施することができる。ステビオール配糖体への糖付加の位置は限定されず、特に制御する必要はない。 The α-glucosylation of steviol glycosides contained in Stevia leaves can be carried out by the production method described in Japanese Patent Publication No. 5-22498, Japanese Patent Publication No. 57-18779, and the like. The position of glycosylation to the steviol glycoside is not limited and does not need to be specifically controlled.
本発明のマスキング剤は、α−グルコシル化ステビオール配糖体としてα−モノグルコシルステビオサイド、α−ジグルコシルステビオサイド、α−モノグルコシルレバウディオサイドＡ、及びα−ジグルコシルレバウディオサイドＡの中から選ばれる１種類以上を含む場合には、各成分比が下記（２）式を満たし、かつ、β−グルコシルステビオールに対しα−グルコシル基が平均付加数で１．０〜２．５となるように付加されてなるα−グルコシル化ステビオール配糖体を含有することが好ましい。 The masking agent of the present invention is among α-monoglucosyl steviol glycosides, α-monoglucosyl steviolside, α-monoglucosyl rebaudioside A, and α-diglucosyl rebaudioside A as α-glucosylated steviol glycosides. When one or more kinds selected from the above are included, the ratio of each component satisfies the following formula (2), and the average number of α-glucosyl groups added to β-glucosyl steviol is 1.0 to 2.5. It is preferable to contain the α-glucosylated steviol glycoside added as described above.
式（２）
［｛α−モノグルコシルステビオサイドの含有量（ｇ）＋α−ジグルコシルステビオサイドの含有量（ｇ）＋α−モノグルコシルレバウディオサイドＡの含有量（ｇ）＋α−ジグルコシルレバウディオサイドＡの含有量（ｇ）｝／α−グルコシル化ステビオール配糖体総量（ｇ）］×１００≧３０
Equation (2)
[{Content of α-monoglucosyl stevioside (g) + content of α-diglucosyl rebaudioside (g) + content of α-monoglucosyl rebaudioside A (g) + content of α-diglucosyl rebaudioside A Amount (g)} / α-glucosylated steviol total amount of glycosides (g)] × 100 ≧ 30
上記成分比を満たすものは、プロテイン臭をマスキングするとともに、それ自身の甘味質がシャープで切れがよく、かつ雑味や異臭を呈さないことから、本発明においては好適である。上記成分比を満たす、α−グルコシル化ステビオール配糖体は、特公平５−２２４９８号公報に記載の方法にて好ましく製造することができる。 Those satisfying the above component ratio are suitable in the present invention because they mask the protein odor, have a sharp and sharp sweetness, and do not exhibit an unpleasant taste or an offensive odor. An α-glucosylated steviol glycoside satisfying the above component ratio can be preferably produced by the method described in Japanese Patent Publication No. 5-22498.
α−グルコシル化ステビオール配糖体の製造に用いられるα−グルコシル糖転移酵素としては例えば、バチルス・マセランス（Ｂａｃｉｌｌｕｓ ｍａｃｅｒａｎｎｓ）、バチルス・メガテリウム（Ｂａｃｉｌｌｕｓ ｍｅｇａｔｅｒｉｕｍ)、バチルス・ステアロサーモフィラス（Ｂａｃｉｌｌｕｓ ｓｔｅａｒｏｔｈｅｒｍｏｐｈｉｌｕｓ）などのバチルス属起源のサイクロデキストリングルコシルトランスフェラーゼが挙げられる。一方、α−１，４グルコシダーゼとしてはα−アミラーゼ、β−アミラーゼ、グルコアミラーゼが用いられるが、α−モノグルコシルステビオサイド、α−ジグルコシルステビオサイ
ド、α−モノグルコシルレバウディオサイドＡ、α−ジグルコシルレバウディオサイドＡの含有量を上げるにはグルコアミラーゼを用いるのが好ましい。サイクロデキストリングルコシルトランスフェラーゼとα−１，４グルコシダーゼによる酵素反応は、ｐＨ３〜８、反応温度は３０〜８０℃で行うが、サイクロデキストリングルコシルトランスフェラーゼによる糖転移反応はｐＨ５〜７、温度５０〜７０℃が好ましく、α−１，４グルコシダーゼによる糖鎖分解反応はｐＨ４〜７、温度４０〜７０℃が好ましい。酵素量は反応時間に応じて適度に添加すれば良い。
Examples of α-glucosyl glycoside enzymes used in the production of α-glucosylated steviol glycosides include Bacillus macerans, Bacillus megaterium, and Bacillus stearothermophilus. Cyclodexstring lucosyl transferases of Bacillus origin such as. On the other hand, α-amylase, β-amylase, and glucoamylase are used as α-1,4 glucosidase, but α-monoglucosyl stebioside, α-diglucosyl stebioside, α-monoglucosyl rebaudioside A, α-di. It is preferable to use glucoamylase to increase the content of glucosyl rebaudioside A. The enzymatic reaction between cyclodextrin glucosyl transferase and α-1,4 glucosidase is carried out at pH 3 to 8 and the reaction temperature is 30 to 80 ° C. Preferably, the sugar chain decomposition reaction by α-1,4 glucosidase has a pH of 4 to 7 and a temperature of 40 to 70 ° C. The amount of enzyme may be appropriately added according to the reaction time.
本発明のマスキング剤として利用するステビオール配糖体またはα−グルコシル化ステビオール配糖体の含有量は、ステビオールとしての換算濃度が、通常は１０重量％以上、好ましくは１０〜４０重量％となるように定めることができる。１０重量%未満では十分な効果を示さないおそれがある。尚、ステビオールとしての換算濃度は、分子量から算出することができる。 The content of the steviol glycoside or the α-glucosylated steviol glycoside used as the masking agent of the present invention is such that the converted concentration of steviol is usually 10% by weight or more, preferably 10 to 40% by weight. Can be specified in. If it is less than 10% by weight, a sufficient effect may not be exhibited. The converted concentration of steviol can be calculated from the molecular weight.
本発明のマスキング剤中のαグルコシル化ステビオサイドの含有量は、ステビオールとしての換算濃度が、通常は１０重量％以上、好ましくは１０〜４０重量％となるように定めることができる。１０重量%未満では十分な効果を示さないおそれがある。 The content of α-glucosylated steviolide in the masking agent of the present invention can be determined so that the converted concentration of steviol is usually 10% by weight or more, preferably 10 to 40% by weight. If it is less than 10% by weight, a sufficient effect may not be exhibited.
本発明のマスキング剤中のαグルコシル化レバウディオサイドＡの含有量は、ステビオールとしての換算濃度が、通常は１０重量％以上、好ましくは１０〜４０重量％となるように定めることができる。１０重量%未満では十分な効果を示さないおそれがある。 The content of α-glucosylated rebaudioside A in the masking agent of the present invention can be determined so that the converted concentration of steviol is usually 10% by weight or more, preferably 10 to 40% by weight. If it is less than 10% by weight, a sufficient effect may not be exhibited.
さらに、前記ステビオール配糖体は、デキストリン、乳糖、その他一般に使用される倍散剤と混合し製剤化してもよい。その形態は、錠剤、粉末、シロップなど、いかなる形状でもかまわない。倍散剤との混合製剤を本発明の目的に使用するときは、製剤中のステビオール換算濃度を考慮して添加量を決めればよい。 Furthermore, the steviol glycoside may be mixed and formulated with dextrin, lactose, and other commonly used doubling agents. The form may be any shape such as tablets, powders and syrups. When a mixed preparation with a doubling agent is used for the purpose of the present invention, the amount to be added may be determined in consideration of the steviol-equivalent concentration in the preparation.
本発明のマスキング剤の対象は、プロテイン臭を有する組成物である。ここでプロテイン臭を有する組成物とは、プロテインと同一あるいは類似するにおいや味を有する物質（以下、プロテイン様物質ともいう。）を含有する組成物のことをいう。具体的にはホエイ（乳清由来）、ソイ（大豆由来）、ピー（エンドウ豆由来）を含有する組成物等が挙げられる。 The object of the masking agent of the present invention is a composition having a protein odor. Here, the composition having a protein odor refers to a composition containing a substance having the same or similar odor and taste as protein (hereinafter, also referred to as a protein-like substance). Specific examples thereof include compositions containing whey (derived from whey), soy (derived from soybeans), and pea (derived from peas).
本発明のマスキング剤は、プロテイン臭を有する組成物に適用することにより、各種の組成物、例えば経口用組成物、外用組成物として利用することができる。経口用組成物、外用組成物として具体的には、飲食物、医薬品、医薬部外品、化粧品などの経口摂取または口内利用可能な製品が挙げられる。 By applying the masking agent of the present invention to a composition having a protein odor, it can be used as various compositions, for example, an oral composition and an external composition. Specific examples of the oral composition and the external composition include products that can be taken orally or used orally, such as foods and drinks, pharmaceuticals, quasi-drugs, and cosmetics.
本発明でいう飲食物は、粉末、固形状、半固形状、液状いずれの形状をとるものであってかまわない。また医薬品および医薬部外品は、各種の経口摂取、口内利用可能な製品を挙げることができる。その剤形としては、粉末などの固形製剤、シロップ等の液状製剤等特に限定されない。また適用部位についても特に限定されず、化粧水、マウスウォッシュ、歯磨き等顔面をはじめとする外皮・口腔などに用いられるものであれば特に限定されることはない。 The food or drink referred to in the present invention may be in the form of powder, solid, semi-solid, or liquid. In addition, pharmaceutical products and quasi-drugs include various products that can be taken orally and used in the mouth. The dosage form is not particularly limited, such as a solid preparation such as powder and a liquid preparation such as syrup. The application site is also not particularly limited, and is not particularly limited as long as it is used for the exodermis / oral cavity such as the face such as lotion, mouthwash, and toothpaste.
本発明で用いるステビオール配糖体は、天然物に含有される天然甘味料であり、各種食品の甘味料として広く使用されており安全性も極めて高いものである。従って、使用にあたり如何なる制限もない。よって、経口用組成物、又は外用組成物への添加量は、含有されるプロテイン様物質の特異臭・不快臭や異味をマスキングする量であれば特に限定されないが、組成物中のプロテイン様物質に対し、０．０１重量％以上、好ましく０．０５は重量％以上、より好ましくは０．１重量％以上である。また、添加量に特に上限はないが、経済性、添加効果及び本来の風味に与える影響を考慮すると１０重量％以下が好ましい。 The steviol glycoside used in the present invention is a natural sweetener contained in a natural product, is widely used as a sweetener in various foods, and has extremely high safety. Therefore, there are no restrictions on its use. Therefore, the amount added to the oral composition or the external composition is not particularly limited as long as it masks the peculiar odor, unpleasant odor and offensive taste of the contained protein-like substance, but the protein-like substance in the composition is not particularly limited. On the other hand, 0.01% by weight or more, preferably 0.05 is by weight% or more, and more preferably 0.1% by weight or more. The amount of addition is not particularly limited, but is preferably 10% by weight or less in consideration of economic efficiency, the effect of addition and the influence on the original flavor.
本発明のマスキング剤を、プロテイン臭を有する組成物に対して、０．００１重量％以上添加すると、プロテイン臭のマスキング効果とともに甘味を付与することもできる。付与された甘味は自然で違和感がない。上限は特に限定されないが、１重量％より多いと、マスキング機能が飽和して、増量に見合う効果が見込めず経済的に好ましくない上、甘味が過剰になって添加する組成物の味質のバランスを乱すこともあるので、好ましくない。 When the masking agent of the present invention is added in an amount of 0.001% by weight or more to a composition having a protein odor, sweetness can be imparted as well as a masking effect of the protein odor. The sweetness given is natural and does not make you feel uncomfortable. The upper limit is not particularly limited, but if it is more than 1% by weight, the masking function is saturated and the effect corresponding to the increase is not expected, which is economically unfavorable, and the sweetness becomes excessive and the taste balance of the composition to be added is balanced. It is not preferable because it may disturb the.
本発明のマスキング剤には、副材料として、一般的な食品や医薬品原料、無機酸、有機酸、甘味料、香料などの添加物が添加されていてもかまわない。 Additives such as general food and pharmaceutical raw materials, inorganic acids, organic acids, sweeteners, and flavors may be added to the masking agent of the present invention as auxiliary materials.
無機酸としては例えば、炭酸、塩酸、硫酸、硝酸、リン酸、ホウ酸等があげられるが、特に、炭酸、塩酸、リン酸等が好ましい。また、有機酸としては例えば、クエン酸、無水クエン酸、リンゴ酸、酒石酸、アスコルビン酸、酢酸、乳酸、コハク酸、マレイン酸、マロン酸、Ｌ−グルタミン酸塩酸塩等があげられるが、特に、クエン酸、無水クエン酸、リンゴ酸、酒石酸、アスコルビン酸、酢酸等が好ましい。 Examples of the inorganic acid include carbonic acid, hydrochloric acid, sulfuric acid, nitric acid, phosphoric acid, boric acid and the like, and carbonic acid, hydrochloric acid, phosphoric acid and the like are particularly preferable. Examples of the organic acid include citric acid, anhydrous citric acid, malic acid, tartaric acid, ascorbic acid, acetic acid, lactic acid, succinic acid, maleic acid, malonic acid, L-glutamate salt salt and the like. Acids, citric acid anhydride, malic acid, tartaric acid, ascorbic acid, acetic acid and the like are preferable.
本発明にて併用できる甘味料としては、砂糖、果糖、異性化糖、グルコース、マルトース、パラチノース、トレハロース、フラクトオリゴ糖などの糖類・オリゴ糖類、マンニトール、エリスリトール、ソルビトール、キシリトール、マルチトール等の糖アルコール類、アスパルテーム、サッカリン、サッカリンナトリウム、アセスルファムＫ、スクラロースなどの合成甘味料、グリチルリチン酸、グリチルリチン酸モノアンモニウム、グリチルリチン酸二ナトリウム、グリチルリチン酸三ナトリウムなどの天然高甘味度甘味料等があげられる。 Sweeteners that can be used in combination in the present invention include sugars / oligosaccharides such as sugar, fructose, isomerized sugar, glucose, maltose, palatinose, trehalose, and fructo-oligosaccharide, and sugar alcohols such as mannitol, erythritol, sorbitol, xylitol, and martitol. Examples include synthetic sweeteners such as aspartame, saccharin, saccharin sodium, acesulfam K, and sucralose, and natural high-sweetness sweeteners such as glycyrrhizic acid, monoammonium glycyrrhizinate, disodium glycyrrhizinate, and trisodium glycyrrhizinate.
また、本発明において、着香目的に各種香料を併用することもできる。例えば、レモンフレーバー、オレンジフレーバー、グレープフレーバー、グレープフルーツフレーバー、チョコレートフレーバー、ＤＬ−メントール等があげられる。 Further, in the present invention, various fragrances can be used in combination for the purpose of flavoring. For example, lemon flavor, orange flavor, grape flavor, grapefruit flavor, chocolate flavor, DL-menthol and the like can be mentioned.
本発明のプロテイン臭を有する組成物にはプロテイン飲料が含まれる。プロテイン飲料は水溶液、スムージー、シェイク、ゼリータイプ、またはプロテイン粉末を水や清涼飲料水、果汁、牛乳、豆乳、青汁等の溶媒に溶解、分散後飲用するタイプのどちらにも用いることが可能である。またプロテインには補助機能の付与を目的に、カルシウム、マグネシウム、鉄分、ビタミン類、アミノ酸、デキストリン、クエン酸、葉酸など添加することがある。 The composition having a protein odor of the present invention includes a protein beverage. Protein beverages can be used in both aqueous solutions, smoothies, shakes, jelly types, or types in which protein powder is dissolved in water, soft drinks, fruit juices, milk, soymilk, green juice, etc., and then drunk. is there. In addition, calcium, magnesium, iron, vitamins, amino acids, dextrin, citric acid, folic acid, etc. may be added to the protein for the purpose of imparting an auxiliary function.
前記プロテイン飲料に含有されるプロテインとしてはホエイ（乳清由来）とソイ（大豆由来）とピー（エンドウ豆由来）等が挙げられる。プロテイン飲料中のプロテインに対する前記マスキング剤の比率は、マスキング効果の点からは、０．０１重量％以上、好ましくは０．０５重量％以上、より好ましくは０．１重量％以上である。上限は特に限定されないが、１０重量％より多いと、マスキング機能が飽和して、増量に見合う効果が見込めず経済的に好ましくない。 Examples of the protein contained in the protein beverage include whey (derived from whey), soy (derived from soybean), and pea (derived from pea). The ratio of the masking agent to the protein in the protein beverage is 0.01% by weight or more, preferably 0.05% by weight or more, and more preferably 0.1% by weight or more from the viewpoint of the masking effect. The upper limit is not particularly limited, but if it is more than 10% by weight, the masking function is saturated and an effect commensurate with the increase in the amount cannot be expected, which is economically unfavorable.
また、甘味付与を目的とした場合、プロテイン飲料中の前記マスキング剤の割合は０．００１ｗｔ/ｖｏｌ％以上、好ましくは０．００５ｗｔ/ｖｏｌ％以上、より好ましくは０．０１ｗｔ/ｖｏｌ％以上である。上限は特に限定されないが、1ｗｔ/ｖｏｌ％より多いと、甘味が過剰になって添加する組成物の味質のバランスを乱すこともあるので好ましくない。 Further, for the purpose of imparting sweetness, the ratio of the masking agent in the protein beverage is 0.001 wt / vol% or more, preferably 0.005 wt / vol% or more, and more preferably 0.01 wt / vol% or more. .. The upper limit is not particularly limited, but if it is more than 1 wt / vol%, the sweetness may become excessive and the balance of the taste quality of the added composition may be disturbed, which is not preferable.
本発明のプロテイン臭を有する組成物には焼成食品が含まれる。飲料以外にクッキーをはじめとした固形物からプロテインを摂取することで、筋肉増強の目的だけでなく、高齢者やダイエット中の人のプロテインの摂取・栄養補給が可能となる。 The composition having a protein odor of the present invention includes baked foods. By ingesting protein from solids such as cookies in addition to beverages, it is possible not only for the purpose of muscle building, but also for the elderly and people on a diet to ingest and supplement protein.
焼成食品の具体例としては、クッキー、ビスケット、クラッカー、パイ、マフィン、ブラウニー、ドーナツ、ケーキ、パンなどが挙げられるが、必ずしもこの限りではない。 Specific examples of baked foods include, but are not necessarily limited to, cookies, biscuits, crackers, pies, muffins, brownies, donuts, cakes, breads and the like.
前記焼成食品に含有されるプロテインとしてはホエイ（乳清由来）とソイ（大豆由来）とピー（エンドウ豆由来）等が挙げられる。焼成食品中のプロテインに対する前記マスキング剤の比率は、マスキング効果の点からは、０．０１重量％以上、好ましくは０．０５重量％以上、より好ましくは０．１重量％以上である。上限は特に限定されないが、１０重量％より多いと、マスキング機能が飽和して、増量に見合う効果が見込めず経済的に好ましくない。 Examples of proteins contained in the baked foods include whey (derived from whey), soy (derived from soybeans), and pea (derived from peas). The ratio of the masking agent to the protein in the baked food is 0.01% by weight or more, preferably 0.05% by weight or more, and more preferably 0.1% by weight or more from the viewpoint of masking effect. The upper limit is not particularly limited, but if it is more than 10% by weight, the masking function is saturated and an effect commensurate with the increase in the amount cannot be expected, which is economically unfavorable.
また、甘味付与を目的とした場合、焼成食品中の前記マスキング剤の割合は、０．０１重量％以上、好ましくは０．０５重量％以上、より好ましくは０．１重量％以上である。上限は特に限定されないが、１重量％より多いと、甘味が過剰になって添加する組成物の味質のバランスを乱すこともあるので好ましくない。 For the purpose of imparting sweetness, the proportion of the masking agent in the baked food is 0.01% by weight or more, preferably 0.05% by weight or more, and more preferably 0.1% by weight or more. The upper limit is not particularly limited, but if it is more than 1% by weight, the sweetness may become excessive and the balance of the taste quality of the added composition may be disturbed, which is not preferable.
以下に具体的な実施例を示すが、本発明はこれに限定されるものではない。
＜プロテイン飲料のマスキング効果＞
ホエイプロテイン５ｇ、水１００ｍｌ、各種甘味料を表に示した通りに加え、よく混合しプロテイン水溶液を作製した。なお、各実施例、比較例ともにＢｒｉｘ７となるよう甘味料の量を調節して添加した。（Ｂｒｉｘ１とは砂糖1ｇを水１００ｍｌに溶解させた際の甘味強度）
Specific examples will be shown below, but the present invention is not limited thereto.
<Masking effect of protein drink>
5 g of whey protein, 100 ml of water, and various sweeteners were added as shown in the table and mixed well to prepare an aqueous protein solution. In each of the Examples and Comparative Examples, the amount of the sweetener was adjusted and added so as to be Brix7. (Brix1 is the sweetness intensity when 1 g of sugar is dissolved in 100 ml of water)
ホエイプロテイン・・・濃縮乳清たんぱく質「ＰＲＯＶＯＮ １９０」
Ｇｌａｎｂｉａ Ｎｕｔｒｉｔｉｏｎａｌｓ
アセスルファムＫ・・・東京化成工業（株）
ＨＮ２Ｊ・・・ステビア抽出物 「ステビアフィンＨＮ２Ｊ」日本製紙（株）
Ｚ３・・・酵素処理ステビア「ＳＫスイートＺ３」日本製紙（株）
ＦＺ・・・酵素処理ステビア「ＳＫスイートＦＺ」日本製紙（株）
ＧＲＡ・・・酵素処理ステビア「ＳＫスイートＧＲＡ」日本製紙（株）
官能評価
実施例、比較例により得られたプロテイン水溶液について、訓練された専門のパネラー５名が比較例を基準とし、以下の評価基準で評価を行い、その平均を表に記載した。
Whey protein ・ ・ ・ Concentrated whey protein "PROVON 190"
Granbia Nutritionals
Acesulfame K ・ ・ ・ Tokyo Chemical Industry Co., Ltd.
HN2J ・ ・ ・ Stevia extract "Steviafin HN2J" Nippon Paper Industries, Ltd.
Z3 ・ ・ ・ Enzyme-treated stevia "SK Suite Z3" Nippon Paper Industries Co., Ltd.
FZ ・ ・ ・ Enzyme-treated stevia "SK Sweet FZ" Nippon Paper Industries Co., Ltd.
GRA ・ ・ ・ Enzyme-treated stevia "SK Sweet GRA" Nippon Paper Industries Co., Ltd.
Sensory Evaluation The protein aqueous solutions obtained in the Examples and Comparative Examples were evaluated by five trained specialized panelists based on the Comparative Examples, and the averages were shown in the table.
＜口に含んだ直後のプロテイン臭のマスキング程度＞
５段階評価（５が最良）
＜口に含んでから数秒後、後味のプロテイン臭のマスキング程度＞
５段階評価（５が最良）
<Degree of masking protein odor immediately after being put in the mouth>
5-grade evaluation (5 is the best)
<Several seconds after putting it in the mouth, masking of protein odor aftertaste>
5-grade evaluation (5 is the best)
特に実施例４では全体的にプロテイン臭がマスキングされており、非常に飲みやすくなっている。更にはプロテイン組成物やプロテイン飲料を作製する場合、味付けとしてチョコレートフレーバーやフルーツ系フレーバーを添加するが、実施例４はプロテイン臭がないすっきりとした水溶液であるためフレーバーの味が発現しやすいというメリットがある。 In particular, in Example 4, the protein odor is masked as a whole, making it very easy to drink. Furthermore, when producing a protein composition or protein beverage, chocolate flavor or fruit flavor is added as a seasoning, but Example 4 has the advantage that the flavor taste is easily expressed because it is a clean aqueous solution without a protein odor. There is.
＜プロテインクッキーのマスキング効果＞
表に示した分量のソイプロテイン、バター、卵、甘味料をよく混ぜ生地を作製し、伸ばして成型した。その後、オーブンを１８０℃に予熱してから、１２分焼いた。表中の数字は添加量gである。
<Protein cookie masking effect>
The amounts of soy protein, butter, eggs, and sweeteners shown in the table were mixed well to prepare a dough, which was then stretched and molded. Then, the oven was preheated to 180 ° C. and then baked for 12 minutes. The number in the table is the addition amount g.
ソイプロテイン・・・「ボタニカルソイプロテイン」 販売元 株式会社50’s
アセスルファムＫ・・・東京化成工業（株）
ＨＮ２Ｊ・・・ステビア抽出物 「ステビアフィンＨＮ２Ｊ」日本製紙（株）
Ｚ３・・・酵素処理ステビア「ＳＫスイートＺ３」日本製紙（株）
ＦＺ・・・酵素処理ステビア「ＳＫスイートＦＺ」日本製紙（株）
ＧＲＡ・・・酵素処理ステビア「ＳＫスイートＧＲＡ」日本製紙（株）
Soy protein ・ ・ ・ "Botanical soy protein" Distributor 50's Co., Ltd.
Acesulfame K ・ ・ ・ Tokyo Chemical Industry Co., Ltd.
HN2J ・ ・ ・ Stevia extract "Steviafin HN2J" Nippon Paper Industries, Ltd.
Z3 ・ ・ ・ Enzyme-treated stevia "SK Suite Z3" Nippon Paper Industries Co., Ltd.
FZ ・ ・ ・ Enzyme-treated stevia "SK Sweet FZ" Nippon Paper Industries Co., Ltd.
GRA ・ ・ ・ Enzyme-treated stevia "SK Sweet GRA" Nippon Paper Industries Co., Ltd.
＜官能評価＞
実施例、比較例により得られたクッキーについて、訓練された専門のパネラー５名が比較例を基準とし、以下の評価基準で評価を行い、その平均を表に記載した。
＜口に含んだ直後のプロテイン臭のマスキング程度＞
５段階評価（５が最良）
＜口に含んでから数秒後、後味のプロテイン臭のマスキング程度＞
５段階評価（５が最良）
<Sensory evaluation>
The cookies obtained from the examples and comparative examples were evaluated by five trained professional panelists based on the comparative examples, and the averages were shown in the table.
<Degree of masking protein odor immediately after being put in the mouth>
5-grade evaluation (5 is the best)
<Several seconds after putting it in the mouth, masking of protein odor aftertaste>
5-grade evaluation (5 is the best)
比較例２を例にとると、砂糖で甘味を付与する場合には、全固形重量に対する甘味料の割合が増え、有効成分であるプロテインの割合が減ってしまう。一方で高甘味度甘味料であるステビアは極少量で十分な甘味を付与できるため、甘味料以外の有効成分割合を高めることができ、また甘味料に由来するカロリーを実質的にゼロにすることも可能である。更にステビアは植物由来の天然系甘味料であり、ナチュラル志向に対応した処方設計に対応できる。 Taking Comparative Example 2 as an example, when sweetening with sugar, the ratio of the sweetener to the total solid weight increases, and the ratio of the protein as an active ingredient decreases. On the other hand, stevia, which is a high-intensity sweetener, can impart sufficient sweetness with a very small amount, so that the proportion of active ingredients other than the sweetener can be increased, and the calories derived from the sweetener can be substantially reduced to zero. Is also possible. In addition, stevia is a plant-derived natural sweetener that can be used for natural-oriented formulation designs.
Claims (9)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2019144399A JP2021023219A (en) | 2019-08-06 | 2019-08-06 | Masking agent for protein |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2019144399A JP2021023219A (en) | 2019-08-06 | 2019-08-06 | Masking agent for protein |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2021023219A true JP2021023219A (en) | 2021-02-22 |
Family
ID=74661859
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2019144399A Pending JP2021023219A (en) | 2019-08-06 | 2019-08-06 | Masking agent for protein |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2021023219A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPWO2022211038A1 (en) * | 2021-03-31 | 2022-10-06 |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005336078A (en) * | 2004-05-25 | 2005-12-08 | Nippon Paper Chemicals Co Ltd | Masking agent |
| JP2008037758A (en) * | 2006-08-01 | 2008-02-21 | Nippon Paper Chemicals Co Ltd | Masking agent |
| JP2018143225A (en) * | 2017-03-02 | 2018-09-20 | 株式会社和冠 | Method for masking unpleasant taste of collagen, and collagen-containing composition |
| JP2021523738A (en) * | 2018-05-11 | 2021-09-09 | ビーム セラピューティクス インク． | How to edit single nucleotide polymorphisms using a programmable base editor system |
-
2019
- 2019-08-06 JP JP2019144399A patent/JP2021023219A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005336078A (en) * | 2004-05-25 | 2005-12-08 | Nippon Paper Chemicals Co Ltd | Masking agent |
| JP2008037758A (en) * | 2006-08-01 | 2008-02-21 | Nippon Paper Chemicals Co Ltd | Masking agent |
| JP2018143225A (en) * | 2017-03-02 | 2018-09-20 | 株式会社和冠 | Method for masking unpleasant taste of collagen, and collagen-containing composition |
| JP2021523738A (en) * | 2018-05-11 | 2021-09-09 | ビーム セラピューティクス インク． | How to edit single nucleotide polymorphisms using a programmable base editor system |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPWO2022211038A1 (en) * | 2021-03-31 | 2022-10-06 | ||
| WO2022211038A1 (en) * | 2021-03-31 | 2022-10-06 | 日本製紙株式会社 | Masking agent |
| JP7296023B2 (en) | 2021-03-31 | 2023-06-21 | 日本製紙株式会社 | masking agent |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US11407780B2 (en) | Steviol glycoside compounds, compositions for oral ingestion or use, and method for enhancing steviol glycoside solubility | |
| JP7346394B2 (en) | sense-altering compounds | |
| AU2021203844B2 (en) | Steviol glycoside compositions for oral ingestion or use | |
| EP1210880B1 (en) | Compositions containing sucralose and application thereof | |
| US9044038B2 (en) | Method of improving sweetness qualities of stevia extract | |
| EP1959762B1 (en) | High-potency sweetener composition for treatment and/or prevention of autoimmune disorders, compositions and beverages sweetened therewith | |
| EP3311677A1 (en) | Stevia composition | |
| CA2630052A1 (en) | High-potency sweetener composition with probiotics/prebiotics and compositions sweetened therewith | |
| JP7107855B2 (en) | Steviol glycoside composition or use for oral intake | |
| BR112018076303B1 (en) | SWEETENING COMPOSITION, DRINK AND METHOD OF MODIFYING A SENSORY CHARACTERISTICS OF A COMPOSITION | |
| JP2013192513A (en) | Black ginger extract composition, black ginger extract-containing food and drink, and method for improving taste of black ginger extract | |
| KR20200021525A (en) | Intraoral Sweetener Compositions and Methods | |
| JP2005336078A (en) | Masking agent | |
| JP2021023219A (en) | Masking agent for protein | |
| JP6021842B2 (en) | Black ginger extract composition, food and drink containing black ginger extract, and method for improving taste of black ginger extract | |
| JP7296023B2 (en) | masking agent | |
| AU2017411570B2 (en) | Sweetener composition and method for improving taste of stevia extract | |
| JP2020005639A (en) | Fruit juice feeling promoter, and fruit juice-containing composition containing the same | |
| JP2021194007A (en) | Oral composition and method for improving flavor | |
| JP2019208503A (en) | Acid taste enhancing agent, and acid ingredient-containing composition containing the same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20220726 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20220823 |
|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20230628 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20230725 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20230920 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20231226 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20240202 |