MX2014006368A - Taste-masking compositions, sweetener compositions and consumable product compositions containing the same. - Google Patents

Taste-masking compositions, sweetener compositions and consumable product compositions containing the same.

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Publication number
MX2014006368A
MX2014006368A MX2014006368A MX2014006368A MX2014006368A MX 2014006368 A MX2014006368 A MX 2014006368A MX 2014006368 A MX2014006368 A MX 2014006368A MX 2014006368 A MX2014006368 A MX 2014006368A MX 2014006368 A MX2014006368 A MX 2014006368A
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MX
Mexico
Prior art keywords
composition
lactone
consumable product
sweetener
further characterized
Prior art date
Application number
MX2014006368A
Other languages
Spanish (es)
Inventor
Clemens M Putter
Johann Wonschik
Original Assignee
Nutrinova Gmbh
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Filing date
Publication date
Priority claimed from US13/630,254 external-priority patent/US20130136836A1/en
Application filed by Nutrinova Gmbh filed Critical Nutrinova Gmbh
Publication of MX2014006368A publication Critical patent/MX2014006368A/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/60—Sweeteners
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/31—Artificial sweetening agents containing amino acids, nucleotides, peptides or derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • A23L27/34—Sugar alcohols
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • A23L27/37—Halogenated sugars
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/39—Addition of sweetness inhibitors
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/84—Flavour masking or reducing agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/86—Addition of bitterness inhibitors
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/88—Taste or flavour enhancing agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A23L29/37—Sugar alcohols
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Molecular Biology (AREA)
  • Botany (AREA)
  • Mycology (AREA)
  • Seasonings (AREA)

Abstract

In Part A, the present invention relates to novel compositions X comprising (1) at least one bitter blocking agent; (2) at least one carbonyl compound; and (3) at least one lactone, in particular to compositions X comprising (i) naringin; (ii) methoxy salicylaldehyde; (iii) syringaldehyde; (iv) massoia lactone; and (v) whiskey lactone; to the use of the compositions X for modifying, masking, reducing and/or suppressing an unpleasant off- taste, aftertaste or lingering sweetness of at least one sweetener, sweetness enhancer or consumable product; and to a process for the preparation of the compositions X. Further, the invention relates to sweetener compositions comprising at least one sweetener and the novel compositions X; to a method of providing sweetener or sweetness enhancer compositions; to methods of modifying, masking, reducing and/or suppressing an unpleasant off-taste, aftertaste or lingering sweetness of at least one sweetener or sweetness enhancer; and to tabletop sweetener compositions comprising the novel compositions X. The invention also relates to consumable product compositions comprising a consumable product and the novel compositions X; to methods of modifying, masking, reducing and/or suppressing an unpleasant off-taste, aftertaste or lingering sweetness of a consumable product composition; and to methods of imparting rich taste to a consumable product. In Part B, the present invention inter alia relates to sweetener composition comprising (ii) a sweetener; and (ii) at least one flavoring, wherein the at least one flavoring is suitable for modifying, masking, reducing and/or suppressing an unpleasant off-taste of the sweetener in a consumable product composition formed by adding the sweetener composition to a consumable product; and wherein a weight ratio of the at least one flavoring to the sweetener in the consumable product composition is such that the sweetness of the sweetener is detectable by taste in the consumable product composition and the flavor of the at least one flavoring is not detectable by taste in the consumable product composition. The invention further relates to a sweetness enhancer composition comprising (i) a sweetness enhancer; and (ii) at least one flavoring; wherein the at least one flavoring is suitable for modifying, masking, reducing and/or suppressing an unpleasant off-taste of the sweetness enhancer in a consumable product composition formed by adding the sweetness enhancer composition and a sweetener to a consumable product; and wherein a weight ratio of the at least one flavoring to the sweetness enhancer in the consumable product composition is such that the sweetness enhancer is capable of enhancing a sweetness of the sweetener present in the consumable product composition and the flavor of the at least one flavoring is not detectable by taste in the consumable product composition. The invention further relates inter alia to the respective consumable products.

Description

COMPOSITIONS TO MASK THE TASTE. COMPOSITIONS SWEETENERS AND CONSUMABLE PRODUCT COMPOSITIONS WHICH CONTAIN THE SAME PART A FIELD OF THE INVENTION The present invention relates to novel compositions X comprising, (1) at least one bitter blocking agent, (2) at least one carbonite compound, and (3) at least one lactone, in particular compositions X comprise, (i) naringin, (ii) methoxy salicylaldehyde; (iii) syringaldehyde, (iv) lactone massoia, and (v) whiskey lactone; for the use of compositions X, for the purpose of modifying, masking, reducing and / or suppressing an unpleasant taste, an unpleasant aftertaste, or a persistent sweetness of at least one sweetener, sweetness enhancer, or consumable product, and a PROCESS FOR THE PREPARATION OF COMPOSITIONS X. In addition, the invention relates to sweetening compositions comprising at least one sweetener and the new compositions X; to a method for providing sweetening, or sweetness enhancing, compositions to methods for modifying, masking, reducing and / or suppressing an unpleasant taste, aftertaste, or persistent sweetness of at least one sweetener, or a sweetness enhancer, and tabletop sweetener compositions comprising the new compositions X. The invention also relates to the compositions of consumable products comprising a consumable product and the new compositions X; to methods of modifying, masking, reducing and / or suppressing an unpleasant taste, aftertaste, or persistent sweetness of a consumable product composition, and methods of imparting a rich flavor to a consumable product.
BACKGROUND OF THE INVENTION Consumable products with a high content of sugar (s), for example, sucrose, glucose, fructose and / or mixtures thereof, generally achieved a much greater preference on the part of consumers due to their sweetness. However, it is known that a high content of sugar (s) can increase the level of sugar in the blood, lead to the formation of fat deposits and, ultimately will result in health problems, such as childhood obesity, type II diabetes, and related diseases. Therefore, the reduction of the sugar content of consumer products to the absolute minimum required has been the objective for a long time. One way to reduce the sugar content is to replace at least a part of the sugar (s) with one, or more high intensity non-caloric sweeteners. These sweeteners do not Calcium, provide significantly higher sweetness than conventional sweeteners, for example, sugars such as sucrose, or high fructose corn syrup (HFCS, for its acronym in English).
However, unlike conventional sugars, many of the non-caloric, or low-calorie sweeteners have unpleasant taste characteristics, for example, unwanted taste, aftertaste, and / or persistent sweetness. These undesirable flavors, aftertaste, and / or persistent sweetness adversely affect the overall flavor of the respective consumable product to which they are added. For example, sucralose, cyclamate and stevioside contribute to negative profiles of intensity over time. As another example, acesulfame potassium, saccharin and stevioside produce a bitter and / or astringent aftertaste. As another example, neotame produces an unpleasant bitter and metallic taste. As another example, the ammonium salt of glycyrrhizinic acid produces a marked additional aromatic impression. Also, some sweeteners, for example, bracein, monelin, thaumatin, are not particularly stable to heat. Others, for example, aspartame, are not stable in all applications. As another example, saccharin can have a very long-lasting sweetening effect, for example, a persistent sweetness.
Steviol glycosides occur naturally in Stevia spp., Or in Rubus spp. Examples thereof include, dulcoside, rebaudiosides AH, rubososide, stevioside, suaviosides A, B and GJ. The Steviol glycosides are very good sweeteners, but, when used in concentrations necessary for an adequate sweetening effect, steviol glycosides often give a taste impression similar to licorice and / or bitter and / or astringent. Other unpleasant taste impressions can also be observed, for example, a long-lasting aftertaste, or a flavor profile similar to a sweetener.
In particular, when they are used in beverages, for example, sweet drinks, calorie-free, or very low calorie beverages, such sweeteners may give unpleasant secondary taste impressions and / or regimes and may reduce sensory acceptance. As such, these negative taste characteristics often require taste masking.
Some substances that mask the taste are known. Although many conventional taste masking substances can partially modify, mask, reduce and / or eliminate the unpleasant taste characteristics of sweeteners, or sweetness enhancers, many taste masking substances are severely limited in their application.
For example, U.S. Patent No. 2004/0142084 A1 describes alkali metal acid sulfates as masking agents. A disadvantage of these sulfates is that they considerably increase the acid content in the consumable product.
Furthermore, U.S. Patent No. 2002/0177576 A1 discloses the suppression of a bitter taste by means of nucleotides, for example, cytidine 5'-monophosphate (CMP, for its acronym in English). The disadvantage of using CMP is that strongly polar compounds can only be used in strongly polar solvents. Therefore, CMPs can only be used to a very limited extent in many of the consumable products that comprise fat. In addition, the availability of CMPs is very limited due to its expensive chemical synthesis.
In addition, the patent of the United States of North America No. 2010/0112138 A1 discloses a beverage, which is sweetened with a non-nutritive sweetening component, comprising at least one non-nutritive sweetener having a persistent sweet aftertaste, and further comprising, a sourcer in an amount sufficient to reduce persistent sweet aftertaste The sourcer may contain naringin and / or limonin.
In addition, U.S. Patent No. 2009/0004360 A1 describes sweetening compositions, which include at least one sweetener, a first non-sweetening composition comprising a sucrose equivalency modifier, and a second composition that it includes a modifier of sweet taste, which modifies the perception of a sweet flavor. As a sweet taste modifier, for example, vanillin, vanillic acid, ethyl vanillin, or benzaldehyde can be used.
Furthermore, U.S. Patent No. 2011/0158919 A1 discloses an aromatic composition for reducing, or suppressing undesirable taste impressions of a sweetener, in particular bitterness, astringency and / or taste similar to that of a sweetener. a sweetener and / or the long-lasting aftertaste of a sweetener. The aromatic composition comprises (i) one, or more, sweeteners and (i) ortho-coumaric acid. Optionally, the aromatic composition may contain (iii) one, or more specific aromatic substances for the masking of the bitter taste and / or flavors and, optionally (iv) one, or more sweetness enhancing aromatic substances and / or sweeteners.
In addition, European document EP 2 204 098 A1 describes the use of lactobionic acid, lactobionic-s-lactone, a salt of lactobionic acid, or a mixture thereof as a flavor enhancer. The flavor that is improved can be a sweet taste. In addition, the unpleasant bitter taste of the sweet compounds is reduced.
Also, European document EP 2 220 945 A1 discloses an aromatic composition for reducing, or suppressing a bitter, or astringent impression in the oral cavity. The aromatic composition comprises one, or more, sweeteners, one or more aromatic specific masking substances and / or brighteners.
Therefore, there is a need for new taste masking compositions that can modify, mask, reduce and / or suppress the unpleasant taste characteristics left by the sweeteners, or by the sweetness enhancers without showing the disadvantages of the known taste masking substances.
BRIEF DESCRIPTION OF THE FIGURES Figure 1 is a bar chart showing the results of a taste and saliva test of a sweetening composition comprising acesulfame potassium, sucralose and composition X of the present invention with respect to the bitter aftertaste.
Figure 2 is a bar chart showing the results of a taste and saliva test of a sweetening composition comprising acesulfame potassium, sucralose and composition X of the present invention with respect to sweetness in aftertaste.
BRIEF DESCRIPTION OF THE INVENTION The present invention, in one aspect, relates to a composition X comprising the following substances: (1) at least one bitter taste blocking agent; (2) at least one carbonyl compound; Y (3) at least one lactone.
In one embodiment, the at least one carbonyl compound comprises, (2a) a first carbonyl compound; Y (2b) a second carbonyl compound.
In one embodiment, the at least one lactone comprises, (3a) a first lactone; Y (3b) a second lactone.
In one embodiment, the at least one bitter taste blocking agent (1) has a bitter unpleasant taste.
In one embodiment, the at least one bitter taste blocking agent (1) is selected from the group consisting of: a compound comprising a flavanonyl fraction, in particular, a flavanone, a hydroxyflavanone, a dihydroxyflavanone, or a trihydroxyflavanone; a compound comprising a quininyl moiety, in particular, quinine, quinine bisulfate, quinine hydrochloride, quinine sulfate, hydroxyquinine; a compound comprising a purinyl moiety, in particular, caffeine, or theobromine; a compound comprising a fraction of saccharide acetate, in particular penta glucose acetate or sucrose octa acetate; and benzyl diethyl- (2: 6-xylyl-carbamoyl-methyl) -ammonium benzoate.
Preferably at least one bitter taste blocking agent (1) is a compound comprising a flavanoyl fraction selected from the group consisting of naringin, naringenin and naringin- dihydrochalcone, or an extract comprising naringin, preferably naringin.
In an embodiment, at least one carbonyl compound (2) comprises from 7 to 18 carbon atoms, preferably from 7 to 14 carbon atoms.
In an embodiment, at least one carbonyl compound (2) has a boiling point of 150 ° C to 500 ° C, preferably 190 ° C to 400 ° C.
In an embodiment, at least one carbonyl compound (2) is a carbonyl compound of Formula I wherein said carbonyl compound does not comprise more than 18 carbon atoms, preferably from 8 to 14 carbon atoms, and where R1 is hydrogen, hydroxy, CrCe alkyl, or C2-Ce alkenyl; and R2, R3, R4, R5 and R6 are identical or different and each is independent of the other hydrogen, hydroxy, Ci-Ce alkyl, Cr alkoxy Ce, or C2-C8 alkenyl.
Preferably, in the carbonyl compound of the formula (I) at least one of R 2, R 3, R 4, R 5 and R 6 is hydroxy, or methoxy.
Preferably at least one carbonyl compound (2) is selected from the group consisting of, a compound comprising a vanillin fraction, in particular vanillin, ethyl vanillin, methyl vanillate, ethyl vanillate, vanillic acid, vanillin isobutyrate, ethyl vanillin isobutyrate, acetovanillone, or 5-methoxannillin; a compound comprising a benzaldehyde fraction other than a vanillin fraction, in particular 4-hydroxybenzaldehyde, 2-methoxybenzaldehyde, 3-methoxybenzaldehyde, 4-methoxybenzaldehyde, 4-ethoxybenzaldehyde, 4-ethylbenzaldehyde, 2-hydroxy-4-methylbenzaldehyde 2-methoxybenzoic acid, 3,4-dihydroxybenzaldehyde, 4-hydroxy-3,5-dimethoxybenzaldehyde, veratraldehyde, anis aldehyde, salicylaldehyde, 3-methoxy salicylaldehyde, or 4-methoxy salicylaldehyde; a compound comprising a fraction of benzoic acid, 3-methoxybenzoic acid, 4-methoxybenzoic acid, 2-hydroxybenzoic acid, 3-hydroxybenzoic acid, 4-hydroxybenzoic acid, ethyl 2-hydroxy-4-methylbenzoate, or anisic acid; Y a compound comprising a fraction of an acetophenone, in particular 2-hydroxyacetophenone, 3-hydroxyacetophenone, or 4-hydroxyacetophenone.
Preferably at least one carbonyl compound (2) is an aldehyde having at least one aromatic ring structure and having a molecular weight higher than 10 6 Da, preferably higher than 110, 150, 200, or 400 Da. Preferably, the upper limit of the molecular weight for the aldehyde is 200, 300, 400, or 600 Da.
Preferably at least one carbonyl compound (2) is selected from the group consisting of: 4-methoxy-salicylaldehyde and syringaldehyde. In particular, at least one carbonyl compound (2) comprises syringaldehyde and / or acetoin.
In one embodiment, the at least one lactone (3) comprises from 6 to 18 carbon atoms, preferably from 8 to 14 carbon atoms.
In one embodiment, the at least one lactone (3) has a boiling point of between 150 ° C and 500 ° C, preferably between 190 ° C and 400 ° C.
In one embodiment, the at least one lactone (3) comprises a saturated or unsaturated delta lactone.
In one embodiment, the at least one lactone (3) comprises a delta lactone of the formula (II) or (III) wherein said lactone does not comprise more than 18 carbon atoms, preferably from 8 to 14 carbon atoms, and where, R1, R2, R3 and R4 are identical or different, and each is independent of the other hydrogen, hydroxy, Ci-Ci0 alkyl, d-Cio alkoxy, or C2-C10 alkenyl.
Preferably, the at least one lactone (3) is selected from the group consisting of: pentane-1,5-lactone, hexane-1,5-lactone, heptane-1,5-lactone, octane-1,5-lactone , nonane-1, 5-lactone, decane-1,5-lactone, undecane-1,5-lactone, dodecane-1,5-lactone, tridecane-1,5-lactone, tetradecane-1,5-lactone, pentadecane -1, 5-lactone, hexadecane-1, 5-lactone, pent-2-ene-1, 5-lactone, hex-2-ene-1, 5-lactone, hept-2-ene-1, 5-lactone , oct-2-ene-1, 5-lactone, non-2-ene-1, 5-lactone, dec-2-ene-1, 5-lactone, undec-2-ene-1, 5-lactone, dodec -2-ene-1, 5-lactone, tridec-2-ene-1, 5-lactone, tetradec-2-ene-1, 5-lactone, pentadec-2-ene-1, 5-lactone, hexadec-2 -eno- 1, 5-lactone, dec-5-ene-1, 5-lactone, dec-6-ene-1, 5-lactone, dec-7-ene-1, 5-lactone, dec-8-ene -1,5-lactone, undec-5-ene-1, 5-lactone, undec-6-ene-1, 5-lactone, undec-7-ene-1, 5-lactone, undec-8-ene-1 , 5-lactone, dodec-2-ene-1, 5-lactone and nepeta lactone.
In one embodiment, the at least one lactone (3) comprises a delta lactone of the formula (IV), or (V).
(IV) (V) wherein said lactone does not comprise more than 18 carbon atoms, preferably from 9 to 14 carbon atoms, and where R1, R2, R3, R4, R5 and R6 are identical or different and each is independent of the other hydrogen, hydroxy, Ci-C6 alkyl, C4 alkoxy, or C2-C6 alkenyl.
Preferably, the at least one lactone (3) is selected from the group consisting of: 6-methylcoumarin, 3,4-dihydrocoumarin, and 7-ethoxy-4-methylcoumarin.
In one embodiment, the at least one lactone (3) comprises a saturated or unsaturated lactone gamma.
In one embodiment, the at least one lactone (3) comprises a gamma lactone of the formula (VI), or (VII).
(VI) (VII) wherein said lactone does not comprise more than 18 carbon atoms, preferably from 8 to 14 carbon atoms, and where, R1, R2 and R3 are identical or different and each is independent of the other hydrogen, hydroxy, C1-C10 alkyl, Ci-C10 alkoxy, or C2-C10 alkenyl; Y R 4 is hydrogen, C 1 -C 10 alkyl, or C 2 -C 10 alkenyl; Preferably, the gamma lactone is selected from the group consisting of: pentane-1,4-lactone, hexane-1,4-lactone, heptane-1,4-lactone, octane-1,4-lactone, nonane-1,4 -lactone, decane-1,4-lactone, undecane-1,4-lactone, dodecane-1,4-lactone, tridecane-1,4-lactone, tetradecane-1,4-lactone, pentadecane-1,4-lactone , hexadecane-1,4-lactone, butyloctane-1,4-lactone, dodec-6-ene-1,4-lactone, dec-7-ene-1,4-lactone, cis-dec-7-ene-1 , 4-lactone, 2,7-dimethylocta-5 (trans), 7-diene-1,4-lactone, hex-2-ene-1,4-lactone, 3-methyl-nano-1,4-lactone, 3- methyloctane-1,4-lactone, non-2-ene-1,4-lactone, 2-decen-1,4-lactone, dimethylnon-2-ene-1,4-lactone, 3-methyl gamma-decalactone, 4 -methyl-5-hexen-1,4-solid, 4-hydroxyoctanoic acid lactone, 4-hydroxy-3-methyl octanoic acid lactone, 4-hydroxyundecanoic acid lactone and 4-hydroxy-2-hexanoic acid lactone.
In one embodiment, the at least one lactone comprises a lactone delta and a lactone range, preferably, the first lactone (3a) is a lactone delta and the second lactone (3b) is a gamma lactone.
In one embodiment, the invention relates to a composition X comprising: (1) at least one bitter taste blocking agent selected from the group consisting of: a compound comprising a flavanonyl fraction, in particular, a flavanone, a hydroxyflavanone, a dihydroxyflavanone, or a trihydroxyflavanone, preferably, naringin, naringenin and naringin-dihydrochalcone, or an extract comprising naringin, more preferably naringin; a compound comprising a quininyl moiety, in particular, quinine, quinine bisulfate, quinine hydrochloride, quinine sulfate, hydroxyquinine; a compound comprising a purinyl moiety, in particular, caffeine, or theobromine; a compound comprising a fraction of saccharide acetate, in particular penta-glucose acetate, or sucrose octa acetate; Y benzyl diethyl- (2: 6-xylyl-carbamoyl-methyl) -ammonium benzoate; (2) at least one carbonyl compound selected from the group consisting of: a compound comprising a vanillin fraction, in particular vanillin, ethyl vanillin, methyl vanillate, ethyl vanillate, vanillic acid, vanillin isobutyrate, ethyl vanillin isobutyrate, acetovanillone, or 5-methoxyvanillin; a compound comprising a benzaldehyde fraction which is not a vanillin fraction, in particular 4-hydroxybenzaldehyde, 2-methoxybenzaldehyde, 3-methoxybenzaldehyde, 4-methoxybenzaldehyde, 4-ethoxybenzaldehyde, 4-ethylbenzaldehyde, 2-hydroxy-4-methylbenzaldehyde, 2-methoxybenzoic acid, 3,4-dihydroxybenzaldehyde, 4-hydroxy-3,5-dimethoxybenzaldehyde, veratraldehyde, anhydrous aldehyde, salicylaldehyde, 3-methoxy-salicylaldehyde, or 4-methoxy-salicylaldehyde; a compound comprising a fraction of benzoic acid, 3-methoxybenzoic acid, 4-methoxybenzoic acid, 2-hydroxybenzoic acid, 3-hydroxybenzoic acid, 4-hydroxybenzoic acid, ethyl hydroxy-4-methylbenzoate, or anisic acid; Y a compound comprising an acetophenone fraction, in particular 2-hydroxyacetophenone, 3-hydroxyacetophenone, or 4-hydroxyacetophenone, more particularly 4-methoxy salicylaldehyde and syringaldehyde; Y (3) at least one lactone selected from the group consisting of: pentane-1, 5-lactone, hexane-1, 5-lactone, heptane-1,5-lactone, octane-1,5-lactone, nonane-1,5-lactone, decane-1,5-lactone, undecano- 1,5-lactone, dodecane-1,5-lactone, tridecane-1,5-lactone, tetradecane-1,5-lactone, pentadecane-1,5-lactone, hexadecane-1,5-lactone, pent-2 eno-1, 5-lactone, hex-2-ene-1, 5-lactone, hept-2-ene-1, 5-lactone, oct-2-ene-1, 5-lactone, non-2- eno-1, 5-lactone, dec-2-ene-1, 5-lactone, undec-2-ene-1, 5-lactone, dodec-2-ene-1, 5-lactone, tridec-2-ene- 1, 5-lactone, tetradec-2-ene-1, 5-lactone, pentadec-2-ene-1, 5-lactone, hexadec-2-ene-1, 5-lactone, dec-5-ene-1, 5-lactone, dec-6-ene-1, 5-lactone, dec-7-ene-1, 5-lactone, dec-8-ene-1,5-lactone, undec-5-ene-1, 5- lactone, undec-6-ene-1, 5-lactone, undec-7-ene-1, 5-lactone, undec-8-ene-1, 5-lactone, dodec-2-ene-1, 5-lactone, nepetalactone pentane-1,4-lactone, hexane-1,4-lactone, heptane-1,4-lactone, octane-1,4-lactone, nonane-1,4-lactone, decane-1,4-lactone, undecane - 1,4-lactone, dodecane-1,4-lactone, tridecane-1,4-lactone, tetradecane-1,4-lactone, pentadecane-1,4-lactone, hexadecane-1,4-lactone, butyloctane-1 , 4-lactone, dodec-6-ene-1,4-lactone, dec-7-ene-1,4-lactone, cis-dec-7-ene-1,4-lactone, 2,7-dimethyloctate 5- (trans), 7-diene-1, 4-lactone, hex-2-ene-1, 4-lactone, 3-methylnonhane-1,4-lactone, 3-methyloctane-1,4-lactone, non-2- eno-1, 4-lactone, 2-decen-, 4-lactone, dimethylnon-2-ene-1, 4-lactone, 3-methyl-gamma decalactone, 4-methyl-5-hexen-, 4-yl, 4-hydroxyoctanoic acid lactone, 4-hydroxy-3-methyl octanoic acid lactone, acid 4-hydroxyundecanoic lactone and 4-hydroxy-2-hexanoic acid lactone.
In one embodiment, the invention relates to a composition X comprising: (1) Naringin (2) an aldehyde as defined above, comprising an aromatic ring and having a molecular weight greater than 106 Da, and (3) a lactone selected from the group consisting of a lactone delta and a lactone whiskey.
In an embodiment, at least one bitter taste blocking agent (1) is present in composition X in an amount ranging from 15% p to 55% p.
In an embodiment, at least one carbonyl compound (2) is present in composition X in an amount ranging from 0.5% p to 10.0% p.
In one embodiment, the at least one lactone (3) is present in composition X in an amount ranging from 0.06% p to 10.0% p.
In one embodiment, the weight ratio of at least one bitter taste blocking agent (1) to the first carbonyl compound (2a) ranges from 50: 1 to 200000: 1.
In one embodiment, the weight ratio of at least one bitter taste blocking agent (1) in the second carbonyl compound (2b) ranges from 0.25: 1 to 2000: 1.
In one embodiment, the weight ratio of at least one bitter taste blocking agent (1) to the first lactone (3a) ranges from 5: 1 to 10000: 1.
In one embodiment, the weight ratio of at least one bitter taste blocking agent (1) to the second lactone (3b) ranges from 5: 1 to 4000: 1.
In one embodiment, composition X further comprises: (4) at least one additional substance.
In one embodiment, the at least one additional substance (4) is selected from at least one amino acid, maltol, taurine, at least one additional flavoring ingredient, and combinations thereof.
Preferably, the at least one amino acid is from one to thirteen amino acids selected from the group consisting of: L-alanine, L-leucine, glycine, L-aspartic acid, L-lysine monohydrate, L-threonine, L-isoleucine, L- tyrosine acid, L-methionine, L-proline, L-serine, L-valine and L-glutamic acid.
Preferably, the at least one amino acid is from one to eleven amino acids selected from the group consisting of L-alanine, L-leucine, glycine, L-aspartic acid, L-threonine, L-isoleucine, L-tyrosine, L-proline. , L-serine, L-valine and L-glutamic acid.
In one embodiment, composition X does not comprise all of the following 5 substances: naringin, methoxy salicylaldehyde, syringaldehyde, lactone massoia, and lactone whiskey.
In a preferred embodiment, composition X does not comprise methoxy salicylaldehyde, in particular, the composition does not comprise, as substance (2), methoxy salicylaldehyde.
The invention, in another aspect, relates to a process for the preparation of a composition X as defined above, which comprises mixing the substances (1) (2) and (3), preferably the substances (1) (2a) , (2b), (3a) and (3b).
The present invention, in one aspect, relates to a composition X, which includes but is not limited to a composition for masking the taste, which comprises the following substances: (I) naringin; (II) at least two flavor enhancing aldehydes, and (III) at least two flavor-enhancing lactones in the mouth.
In one embodiment, the substance (II) is selected from the group consisting of: methoxy salicylaldehyde and syringaldehyde.
In one embodiment, the substance (III) is selected from the group consisting of the lactone whiskey and lactone massoia.
In a preferred embodiment, composition X does not comprise methoxy salicylaldehyde, in particular, composition X does not comprise, as substance (II) methoxy salicylaldehyde.
In one embodiment, the substance (I) (naringin) is present in the composition X in an amount ranging from 15% p to 55% p.
In one embodiment, the substance (II) (at least two aldehyde flavor enhancers) is present in the composition X in an amount ranging from 0.5% p to 10.0% p.
In one embodiment, the substance (III) (at least two sensation enhancers in the mouth) is present in the composition X in an amount ranging from 0.06% p to 10.0% p.
In one embodiment, the weight ratio of substance (I) to substances (II) varies from 0.25: 1 to 1980: 1.
In one embodiment, the ratio by weight of substance (I) to substances (III) varies from 2.5: 1 to 2857: 1.
In one embodiment, composition X further comprises (IV) at least one amino acid.
Preferably at least one amino acid (IV) is from one to thirteen amino acids selected from the group consisting of: L-alanine, L-leucine, glycine, L-aspartic acid, L-lysine monohydrate, L-threonine, L-isoleucine , L-tyrosine, L-methionine, L-proline, L-serine, L-valine and L-glutamic acid.
The present invention, in another aspect, relates to a composition X comprising the following substances: (i) naringin; (ii) methoxy salicylaldehyde; (iii) syringaldehyde; (iv) lactone massoia; Y (v) lactone whiskey.
Preferably, in composition X, substance (ii) is 4-methoxy salicylaldehyde.
Preferably, in composition X, substance (iv) is (R) -5,6-dihydro-6-pentyl-2H-pyran-2-one.
Preferably, in composition X, substance (V) is a mixture of c / s-3-methyl-4-octanolide (cis-whiskey lactone) and frans-3-methyl-4-octanolide (trans-whiskey lactone).
Preferably, in composition X substance (ii) is 4-methoxy salicylaldehyde, substance (iv) is (7?) - 5,6-dihydro-6-pentyl-2H-pyran-2-one and the substance (v) ) is a mixture of cs-3-methyl-4-octanolide (cis-whiskey lactone) and rrans-3-methyl-4-octanolide (rans-whiskey lactone).
In a preferred embodiment, composition X does not comprise methoxy salicylaldehyde, in particular the composition does not comprise, as substance (II) methoxy salicylaldehyde.
In one embodiment, substance (i) (naringin) is present in composition X in an amount ranging from 15% p to 55% p.
In one embodiment, the substance (iii) (syringaldehyde) is present in composition X in an amount ranging from 0.5% p to 10.0% p.
In one embodiment, the substance (iv) (lactone massoia) is present in composition X in an amount ranging from 0.06% p to 2.0% p.
In one embodiment, the substance (v) (lactone whiskey) is present in composition X in an amount ranging from 0.1% p to 5.0% p.
In one embodiment, the weight ratio of substance (i) to substance (ii) varies from 50: 1 and 200000: 1.
In one embodiment, the ratio by weight of substance (i) to substance (iii) varies from 0.25: 1 to 2000: 1.
In one embodiment, the ratio by weight of substance (i) to substance (iv) ranges from 5: 1 to 10000: 1.
In one embodiment, the ratio by weight of substance (i) to substance (v) varies from 5: 1 to 4000: 1.
In another embodiment, composition X further comprises (vi) at least one additional substance.
Preferably, the at least one additional substance (vi) is selected from amino acids, flavoring ingredients and combinations thereof.
Preferably, the at least one amino acid (vi) is from one to thirteen of the amino acids selected from the group consisting of: L-alanine, L-leucine, glycine, L-aspartic acid, sodium L-lysine, L-threonine , L-isoleucine, L-tyrosine, L-methionine, L-proline, L-serine, L-valine and L-glutamic acid.
In one embodiment, the weight ratio of substance (i) to substances (vi) ranges from 0.084: 1 to 3356: 1.
The invention, in another aspect, relates to a process for the preparation of a composition X as defined above which comprises mixing the substances (i), (ii) (iii) (iv) and (v).
The invention, in another aspect, relates to a sweetening composition, comprising: (a) at least one sweetener; Y (b) composition X, as defined above.
In one embodiment, the at least one sweetener is an artificial sweetener, natural or selected from the group consisting of: abiziasaponin, abrusosidas, particularly abrusosida A, abrusosida B, abrusosida C, abrusosida D, acesulfame potassium, advantamo, albiziasaponin , alitame, aspartame, superaspartamo, bayunosidas, particularly bayunosida 1 bayunosida 2 braceína, briosida, brionosida, brionodulcosida, carnosiflosida, carrelamo, curculin, cyanine, chlorogenic acid, cyclamate and its salts, ciclocariosida I, dihydroquercetin-3-acetate, dihydroflavenol, dulcósida, gaudichaudiosida, glycyrrhizin, glycyrrhetinic acid, gipenosida, hematoxylin, hernandulcin, isomogrosidas, in particular iso-mogrósida V, lugdunamo, MAGAP mabinlins, micronesculin, mogrosidas (lo han guo [younger brother stevia]), in particular Mosagreide IV and Mosagreide V, monatin and its derivatives, monelin, mucurozioside, naringin-dihydrochalcone (NarDHC), neohesperidin dihydrochalcone (NDH) C), neotame, osladin, pentadin, periandrin lV, perillartine, D-phenylalanine, flomisosidas, particularly flomisosida 1 flomisosida 2 flomisosida 3 flomisosida 4, phloridzin, phyllodulcin, polpodiosidas, polipodosida A, pterocariosidas, rebaudiosidas in particular rebaudioside a, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside F, rebaudioside G, rebaudioside H), rubusosidas, saccharin and its salts and derivatives, escandenosida, seligueanin a, siamenosidas, particularly siamenosida I, stevia, esteviolbiósida, stevioside and other glycosides of steviol, estrogins, in particular, estrogin 1, estrogin 2, estrogin 4, softened A, softened B, soft G, softened H, softened I, softened J, sucralose, sucralonate, sucrooctate, talin, telosmoside Ai5, thaumatin, in particular thaumatin I and II, trans-anethole, trans-cinnamaldehyde, trilobate and D-tryptophan, including extracts , or enriched fractions of natural sweeteners.
In an embodiment, at least one sweetener is selected from the group consisting of acesulfame potassium, aspartame, sucralose and thaumatin.
Preferably at least one sweetener comprises acesulfame potassium.
Preferably at least one sweetener comprises acesulfame potassium and thaumatin.
In particularly preferred embodiments, at least one sweetener comprises acesulfame potassium and sucralose.
In one embodiment, the amount of the substances (1) (2) and (3), preferably of (1) (2a), (2b), (3a) and (3b), and of the substances (i), ( ii) (iii) (iv) and (v) in the composition of the sweetener, it is lower than its concentration of the taste threshold.
In one embodiment, the sweetening composition comprises from 80% to 99.5% p of at least one sweetener, based on the total weight of the sweetening composition, for example, from 95.1% to 98.9% p, or from 94.2% to 98.1%. p. The at least one sweetener is described in more detail below.
In one embodiment, the sweetening composition comprises 0.5% to 20% p of composition X as defined above, based on the total weight of the sweetening composition, for example, from 1.6% to 2.2% p, or 0.9% pa 1.2% p.
In one embodiment, the sweetening composition comprises at least one additional sweetener.
Preferably, the at least one additional sweetener is a sugar alcohol, or a sugar sweetener selected from the group consisting of erythritol, galactitol, hydrogenated starch syrups, maltitol and sorbitol syrups, inositol, isomalt, lactitol, maltitol, mannitol , xylitol, arabinose, dextrin, dextrose, fructose, high fructose corn syrup, fructooligosaccharides, fructooligosaccharide syrups, galactose, galactooligosaccharides, glucose, glucose and starch (hydrogenated) syrups / hydrolysates, isomaltulose, lactose, lactose hydrolyzate, maltose, Mannose, rhamnose, ribose, sucrose, tagatose, trehalose, xylose, and combinations thereof.
In one embodiment, the at least one additional sweetener is a caloric sweetener.
In one embodiment, the at least one additional sweetener is a non-caloric sweetener.
In one embodiment, the sweetening composition further comprises at least one sweetness enhancer.
In one embodiment, the composition X as defined above is present in the sweetening composition in an amount effective to modify, mask, reduce and / or suppress a persistent unpleasant taste, aftertaste, or sweetness of the at least one sweetener or enhancer. of sweetness, where the amount is less than a concentration of the taste threshold associated with the composition.
Preferably, the effect of the composition X remains at least as long as the taste of the at least one sweetener is perceived, or of the at least one sweetness enhancer.
In one embodiment, the unpleasant taste of the sweetener, or of the sweetness enhancer is an unpleasant acidic taste, an unpleasant astringent taste, a bitter unpleasant taste, an unpleasant licorice flavor, an unpleasant metallic taste and / or an unpleasant burning sensation in throat.
Preferably, the unpleasant aftertaste of the sweetener, or sweetness enhancer is astringent, or bitter.
In one embodiment, the sweetening composition is a liquid at ambient conditions.
In one embodiment, the sweetening composition is a solid at ambient conditions.
In one embodiment, the sweetener composition further comprises an additional component selected from the group consisting of powder control agents, bubble forming agents, agents surfactants, emulsifiers, salts, fats, gums, hydrocolloids, thickening agents, carriers, fibers, flavoring ingredients, flavor enhancers, flavor stabilizers, acidulants, anti-binders and free-flowing agents.
Preferably, the additional component is glycerol.
In one embodiment, the invention relates to a solution, for example, a flavor modifier solution, comprising a solvent and composition X. Preferably, the solvent is, or may include water or another polar solvent. In addition, the solvent may be, or may include, consumable organic solvent and / or a consumable inorganic solvent. In addition, the solvent, in particular water, may contain one or more buffers, such as Tris / HCl, HEPES and the like.
In one embodiment, the composition X is dissolved in the solvent, thus forming the solution. In the solution, the composition X may be present in amounts ranging from 0.01 ppm by weight to 1000 ppm by weight, based on the total weight of the solution, for example, 0.05-1,000 ppm by weight, of 0.1 ppm by weight. weight at 1000 ppm by weight, from 1 ppm by weight to 1000 ppm by weight, from 10 ppm by weight to 1000 ppm by weight, from 0.01 ppm by weight to 500 ppm by weight, from 0.05 ppm by weight to 500 ppm by weight, from 0.1 ppm by weight to 500 ppm by weight, from 1 ppm by weight to 500 ppm by weight, from 10 ppm by weight to 500 ppm by weight, from 0.01 ppm by weight to 250 ppm by weight, from 0.05 ppm in weight at 250 ppm by weight, from 0.1 ppm by weight to 250 ppm in weight, from 1 ppm by weight to 250 ppm by weight, or from 10 ppm by weight to 250 ppm by weight.
In one embodiment, composition X and components thereof may be present in the amounts (ranges) set forth herein with respect to the consumable product compositions. For example, if composition X comprises naringin, naringin can be present in the solution in a concentration of 0.5 ppm by weight to 50 ppm by weight, for example, from 1 ppm by weight to 40 ppm by weight, of 2 ppm in weight at 30 ppm by weight, from 3 ppm by weight to 20 ppm by weight, or from 4 ppm by weight to 10 ppm by weight.
In addition to the composition X and the solvent, the solution may also contain at least one sweetener and / or at least one sweetness enhancer. In one embodiment, the at least one sweetener and / or one sweetness enhancer may be one of those mentioned herein. In one embodiment, wherein a sweetener is included in the solution, the sweetener is preferably acesulfame potassium.
In one embodiment, the solution comprises the composition X and the sweetener. The composition X may be present in the solution in such an amount that, when the solution is added to a consumable product, the flavor of the sweetener (in the consumable product) is improved, as compared to a similar consumer product comprising the sweetener but does not understand composition X.
In one embodiment, the solution comprises the composition X and the sweetener and the composition may be present in the solution in an amount such that, when the solution is added to a consumable product, the composition X is not detectable by its taste in the product. consumable.
In one embodiment, the solution comprises the composition X and the sweetness enhancer, and the sweetness enhancer may be present in the solution in an amount such that, when the solution is added to a consumable product, the sweetness enhancer is capable of improve the sweetness of a sweetener present in the composition of the consumable product. Composition X may be present in an amount such that the flavor of composition X is not detectable by its taste in the composition of the consumable product, but may still be capable of performing its functions as defined herein.
In one embodiment, the solution may also contain acidic material, for example, an edible acid. The acid may be present to maintain a preferred level of pH in the solution. In one embodiment, the pH of the solution is less than 8, eg, less than 7, less than 6, less than 5, less than 4, less than 3, or less than 2. Any suitable acidic material, or combination of Acidic materials can be used to achieve the desired pH levels. In one embodiment, the acidic material is combined with the other components. The order of the combination of the components can vary widely.
In one embodiment, the solution may also contain at least one preservative. Preservatives can vary widely. Many suitable preservatives are known in the art. In a preferred embodiment, the preservative comprises potassium sorbate.
In one embodiment, the solution can be processed to inactivate the microorganisms that may be present in the solution. The processing step can vary widely. Many suitable processing steps are known in the art. For example, the solution may be subjected to UV treatment, microfiltration, pasteurization, and combinations thereof. This list is merely exemplary and is not intended to limit the scope of possible processing steps.
In one embodiment, the invention relates to a method for the modification, masking, reduction and / or suppression of the unpleasant taste, persistent aftertaste, or sweetness of at least one sweetener, or a sweetness enhancer, the method it comprises the combination of the composition X as defined above with at least one sweetener, or a sweetness enhancer.
Preferably, the method comprises combining an amount of the composition X, as defined above that is effective to modify, mask, reduce and / or suppress an unpleasant taste, aftertaste, or persistent sweetness of at least one sweetener, or at least one sweetness enhancer with at least one sweetener or, at least less a sweetness enhancer, wherein the amount of the composition X in the sweetening composition is less than a concentration of the taste threshold associated with the composition X and wherein the effect of the composition X remains at least as much as perceive the taste of at least one sweetener, or of at least one sweetness enhancer.
In the context of the present invention, the term "threshold" of concentration, preferably means that the respective composition X is present in an amount, for example, in the sweetening composition that if the sweetening composition is added to a consumable product, the composition X, or is not recognizable and / or identifiable, but still exerts its respective effects.
In an embodiment, at least one sweetener used in said method is an artificial sweetener, or natural sweetener selected from the group consisting of abiziasaponin, abrusosidas, in particular, abrusosida A, abrusosida B, abrusosida C, abrusosida D, acesulfame potásico, advantamo, albiziasaponin , alitame, aspartame, superaspartame, bayunosids, in particular bayunosida 1, bayunosida 2, bracein, brioside, brionoside, brionodulcoside, carnosifloside, carrelamo, curculin, cyanine, chlorogenic acid, cyclamates and their salts, cyclocarioside I, dihydroquercetin-3-acetate, dihydroflavenol, dulcoside, gaudichaudioside, glycyrrhizin, glycyrrhetin acid, gipenoside, hematoxylin, isomogroside hernandulcin, in particular iso-mogroside V, lugdunamo, magap, mabinlins, micronesculin, mogrosides (they have guo), in particular mogrósida IV and mogrósida V, monatina and its derivatives, monelin, mucurozioside, naringin-dihydrochalcone (NarDHC), neohesperidin dihydrochalcone (NDHC), neotame, osladin, pentadin, periandrin IV, perillartin, d-phenylalanine, flomisosides, in particular flomisoside 1.flomisoside 2, flomisoside 3, flomisoside 4, floridzin, filodulcin, polpodiosides, polipodoside A, pterocariosides, rebaudiosides, in particular, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside C, rebaudioside G, rebaudioside H, rubusosides, saccharin and its salts and derivatives, scandanoside, seligueanin A, siamenosides, in particular, siamenoside, stevia, steviolbioside, stevioside and other steviol glycosides, estrogens, in particular estrogin 1, estrogin 2, estrogin 4, softened A, softened B, softened G, softened H, softened , softened J, sucralose, sucronate, sucrooctate, talin, telosmoside A15, thaumatin, in particular thaumatin I and II, trans-anethole, trans-cinnamaldehyde, trilobatin and d-trip Tocopherol, including extracts, or enriched fractions of natural sweeteners.
Preferably at least one sweetener is selected from the group consisting of acesulfame potassium, aspartame, sucralose and thaumatin.
In another embodiment, the invention relates to a tabletop sweetening composition comprising (a) at least one sugar sweetener, which is selected from the group consisting of monosaccharides, disaccharides, oligosaccharides and polysaccharides, preferably at least one sugar sweetener is selected from the group consisting of arabinose, dextrin, dextrose, fructose, high fructose corn syrup, fructooligosaccharides, fructooligosaccharide syrups, galactooligosaccharides, galactose, glucose, glucose and hydrolysates / starch syrups (hydrogenated), isomaltulose, lactose, hydrolyzed lactose, maltose, mannose, rhamnose, ribose, sucrose, stachyose, tagatose, trehalose, xylose, and combinations thereof, more preferably at least one sugar sweetener is a disaccharide and / or fructose; (b) at least one sugar alcohol (or polyol), which is selected from the group consisting of erythritol, galactitol, hydrogenated starch syrups, such as maltitol and sorbitol syrups, inositol, isomalt, lactitol, maltitol , mannitol, xylitol and combinations thereof, preferably at least one sugar alcohol is erythritol; (c) at least one artificial, or natural, sweetener as defined above, and (d) a taste masking amount of a composition X, as defined above.
Preferably at least one artificial, or natural, sweetener is selected from the group consisting of acesulfame potassium, aspartame, sucralose and thaumatin.
In one embodiment, the tabletop sweetener composition further comprises a cellulose flavor enhancing amount.
In one embodiment, the table sweetener composition comprises from 40% p to 90% p of sugar alcohol based on the total weight of the tabletop sweetener composition, especially more than 50% p of sugar alcohol.
In one embodiment, the table sweetener composition comprises from 27% p to 50% p of sugar sweetener based on the total weight of the tabletop sweetener composition.
In one embodiment, the tabletop sweetener composition comprises 0.5% p to 7.0% p of acesulfame potassium, aspartame, sucralose and / or thaumatin based on the total weight of the tabletop sweetener composition.
In one embodiment, the table sweetener composition comprises from 0.5% p to 20% p of the composition as defined above, based on the total weight of the sweetener composition.
In one embodiment, the tabletop sweetener composition comprises the composition as defined above in an amount effective to modify, mask, reduce and / or suppress an unpleasant taste, or aftertaste of acesulfame potassium, aspartame, sucralose and thaumatin in the that the amount is less than a concentration of the taste threshold associated with the composition X, and wherein the effect of the composition X remains, preferably at least as much as the flavor of the sugar sweetener is perceived, of the sugar alcohol and, of at least one sweetener.
In one aspect, the invention relates to a composition of a consumable product comprising: (a) a consumable product; Y (b) a composition X as defined above.
In one aspect, the invention relates to a composition of a consumable product comprising: (a) a consumable product; Y (b) a sweetening composition as defined above.
In one aspect, the invention relates to a composition of a consumable product comprising: (a) a consumable product; Y (b) a tabletop sweetener composition as defined above.
In one embodiment, the consumable product is selected water-based consumable products, dry solid consumables, dairy products, dairy products and alternative dairy products.
Preferably, the consumable product is a water-based consumable product selected from the group consisting of: beverages, water, beverages close to water (non-carbonated, non-alcoholic, fruit drinks) (optionally), water beverages, water beverages lightly sweetened / enhanced, carbonated flavored waters and still mineral water and table water, non-carbonated beverages, carbonated beverages, water no gas, soft drinks, carbonated soft drinks (optional), soft drinks, alcoholic beverages, beer, wine, liquor, fruit juice, juice drinks (optional), juice, fruit juice, vegetable juice, nectar (optionally ), broth drinks, coffee, tea, black tea, green tea, oolong tea, herbal tea, cocoa (water based), tea-based drinks (optional), coffee-based drinks, beverages based on cocoa, dessert, syrup, frozen fruit, frozen fruit juice, water-based ice, fruit ice cream, sorbets, dressings, dressings, salad dressings, sweets, jams, preserved fruits, salty flavoring, delicatessen products such as delicatessen salads, sauces, ketchup, mustard, marinated pickles and fish, sauce, soup, and drinkable botanicals (whole, or ground), or instant powder for reconstitution (coffee beans, ground coffee, soluble coffee, cocoa beans, cocoa powder, instant cocoa, tea leaves, tea in po instant lvo).
Preferably, the consumable product is a consumable dry solid product selected from the group consisting of: cereals, food products for baking, cookies, bread, breakfast cereals, cereal bars, energy bars / nutritional bars, granola, cakes, rice crackers , cookies, crackers, donuts, pancakes, cakes, candy, chewing gum, chocolate products, chocolates, fondant, candy, hard candy, marshmallow, pressed tablets, snacks, botanical materials (whole, or ground), and instant powders for reconstitution.
Preferably, the consumable product is a dairy product, dairy products and / or alternative milk products selected from the group consisting of: milk, liquid milk, cultured milk product, beverages based on uncultivated and cultured milk products, milk product cultivated with lactobacilli, yogurt, yoghurt-based drinks, shakes, lassi, milk shake, acidified milk, acidified milk drinks, buttermilk, kefir, milk-based drinks, milk / juice mixture, fermented milk drink , ice cream, desserts, sour cream, salsa, salad dressings, cottage cheese, frozen yogurt, soy milk, rice milk, soy drinks, and rice milk drink.
Particularly preferred, the consumable product is a beverage.
In particularly preferred embodiments, the beverage is a drink close to water, a tea-based beverage, a carbonated beverage, a juice drink and / or a nectar.
Preferably, the consumable product is a dental product selected from the group consisting of: toothpaste, dental floss, mouthwash, adhesive for the prosthesis, bleaching enamel, fluoride treatments and oral care gels, preferably toothpaste.
Preferably, the consumable product is a cosmetic product selected from the group consisting of lipstick, lip balm, lip gloss and petrolatum.
Preferably, the consumable product is a pharmaceutical product selected from the group consisting of free and prescription, non-tobacco powder, tobacco substitutes, chewable medicines, cough syrups, throat vaporizers, throat lozenges, cough drops, antibacterial products, pill coatings, oblong tablets gel, soluble fiber preparations, antacids, tablet cores, fast absorbing liquid compositions, stable foam compositions, fast disintegrating pharmaceutical dosage forms, beverage concentrates for medicinal purposes, aqueous pharmaceutical suspensions, liquid concentrate compositions, and solutions of stabilized sorbic acid, phosphate buffers, saline solutions, emulsions, non-aqueous pharmaceutical solvents, aqueous pharmaceutical vehicles, solid pharmaceutical carriers, and preservatives / pharmaceutical additives (antimicrobials, antioxidants, chelating agents, inert gases, flavoring agents, coloring agents).
In one embodiment, the consumable product is an animal feed, or an animal feed.
The invention, in another aspect, further relates to a composition of a consumable product as defined above, wherein the composition X as defined above is present in the consumable product composition in an effective amount as to modify, masking, reducing and / or suppressing an unpleasant taste, aftertaste, or persistent sweetness of at least one sweetener, a sweet flavor enhancer, or a consumable product, wherein the amount is less that a concentration of the taste threshold associated with the composition X and, in which, preferably, the effect of the composition X remains at least as long as the flavor of the sweetener, the sweet taste enhancer, or the product is perceived. consumable.
Preferably, the unpleasant taste of the sweetener, the sweetness enhancer, or the consumable product is an unpleasant acidic taste, an unpleasant astringent taste, a bitter unpleasant taste, an unpleasant licorice flavor, unpleasant metallic taste, or unpleasant taste which causes burning of throat.
Preferably, the unpleasant aftertaste of the sweetener, the sweet flavor enhancer, or the consumable product is a bitter, or astringent, aftertaste.
Preferably, composition X, as defined above, is present in an amount effective to impart a rich flavor to a consumable product.
In one embodiment, composition X, as defined above, is present in the consumable product composition in a concentration of 0.01 ppm by weight to 50 ppm by weight.
In one embodiment, the sweetening composition as defined above, is present in the composition of the consumable product in a concentration of 1 ppm by weight to 900 ppm by weight.
In one embodiment, the tabletop sweetener composition as defined above is present in the composition of the consumable product in a concentration of 0.1 ppm by weight to 80 ppm by weight.
Preferably, the sweetener composition, or tabletop sweetener composition of the consumable product composition comprises acesulfame potassium.
Preferably, the sweetener composition, or tabletop sweetener composition of the consumable product composition comprises acesulfame potassium and thaumatin.
In particularly preferred embodiments, the sweetener composition, or tabletop sweetener composition of the consumable product composition comprises acesulfame potassium and sucralose.
In one embodiment, the composition of the consumable product comprises a beverage and a sweetening composition comprising acesulfame potassium, sucralose and composition X as defined above.
In another embodiment, the invention relates to a method of modifying, masking, reducing and / or suppressing an unpleasant taste, an unpleasant or persistent sweetness or aftertaste of a composition of a consumable product, comprising the step of adding to a consumable product is composition X, as defined above in an effective amount such as to modify, mask, reduce and / or suppress a persistent unpleasant taste, aftertaste, or sweetness of a sweetener, a sweet flavor enhancer, or a consumable product, wherein the amount is less than a flavor threshold concentration associated with composition X.
In another embodiment, the invention relates to a method for imparting a rich flavor to a consumable product, which comprises adding to a consumable product the taste masking composition X as defined above.
Preferably, in the method described above, composition X as defined above, should be contained in the consumable product in an amount of 0.01 ppm by weight to 50 ppm by weight.
In another aspect, the invention relates to the use of a composition X as defined above, for the modification, masking, reduction and / or suppression of an unpleasant taste, aftertaste or persistent sweetness of at least one sweetener, a sweet flavor enhancer, or a consumable product, in which the effect of the composition X, remains, preferably at least as long as the taste of the at least one sweetener is perceived, the at least one sweetness enhancer , or the consumable product.
In one embodiment, the unpleasant taste of the sweetener, the sweetness enhancer, or the consumable product is an unpleasant acidic taste, an unpleasant astringent taste, a bitter unpleasant taste, an unpleasant licorice flavor, a metallic unpleasant taste, or unpleasant taste that causes throat burning.
Preferably, the unpleasant aftertaste of the sweetener, the sweet flavor enhancer, or the consumable product is a bitter, or astringent, aftertaste.
In another aspect, the invention relates to the use of a composition X as defined above, to impart a rich flavor to a consumable product.
In another aspect, the invention relates to a method for sweetening a composition of a consumable product, comprising the step of adding composition X as defined above to a consumable product, to produce a composition of a sweetened consumable product, wherein the sweetened consumable product has substantially no unpleasant taste, aftertaste, or persistent sweetness.
Preferably, the sweetened consumable product has a rich flavor.
In another aspect, the invention relates to a method for providing a sweetening composition, or sweetness enhancer, comprising the step of adding to a sweetener, or a sweetness enhancer, composition X, as defined above, to produce a sweetening composition, or a sweetness enhancer, wherein the sweetener, or sweetness enhancing composition does not have substantially unpleasant taste, aftertaste, or persistent sweetness.
Preferably, the method comprises the step of adding composition X, as defined above, to a consumable product in an amount effective to modify, mask, reduce, or suppress persistent unpleasant taste, aftertaste, or sweetness. at least one sweetener, one sweetness enhancer, or one consumable product, which is less than the concentration of the taste threshold of composition X, to give a composition of a sweetened consumable product, in which the sweetened consumable product does not have, substantially, an unpleasant taste, aftertaste, or persistent sweetness.
DETAILED DESCRIPTION OF THE INVENTION Novel taste masking compositions As indicated above, there is a need for new taste masking compositions that can modify, mask, reduce and / or suppress unpleasant taste characteristics associated with sweeteners, or with sweetness enhancers, without demonstrating disadvantages, for example , the known disadvantages of taste masking substances. In particular, there is a need for taste masking compositions that do not add any flavor of their own and that do not reduce the sweetening power of the sweetener, or of the sweetness enhancer. Preferably, the compositions of Flavor masking provide reductions in the amount of sweetener, or sweetness enhancer used therewith.
The problem underlying the present invention was to provide compositions that are suitable for masking the taste, in particular to modify, mask, reduce and / or suppress the unpleasant taste characteristics that are associated with the sweeteners, or with the flavor enhancers. sweetness The present invention, in one aspect, relates to a composition X comprising the following substances: (1) at least one bitter taste blocking agent; (2) at least one carbonyl compound; Y (3) at least one lactone.
In one embodiment, the at least one carbonyl compound comprises: (2a) a first carbonyl compound; Y (2b) a second carbonyl compound.
In one embodiment, the at least one lactone comprises: (3a) a first lactone; Y (3b) a second lactone.
In one embodiment, the at least one bitter taste blocking agent (1) has a bitter unpleasant taste.
In one embodiment, the at least one bitter taste blocking agent (1) is selected from the group consisting of: a compound comprising a flavanonyl fraction, in particular, a flavanone, a hydroxyflavanone, a dihydroxyflavanone, or a trihydroxyflavanone; a compound comprising a quininyl moiety, in particular, quinine, quinine bisulfate, quinine hydrochloride, quinine sulfate, hydroxyquinine; a compound comprising a purinyl moiety, in particular, caffeine, or theobromine; a compound comprising a fraction of saccharide acetate, in particular penta-glucose acetate, or sucrose octa acetate, and benzyl diethyl- (2: 6-xylyl-carbamoyl-methyl) -ammonium benzoate.
Preferably, the at least one bitter taste blocking agent (1) is a compound comprising a flavanoyl fraction selected from the group consisting of naringin, naringenin and naringin-dihydrochalcone, or an extract comprising naringin, preferably naringin.
The at least one bitterness blocker agent (1) is commercially available, or can be prepared by an expert on the basis of his general knowledge.
The at least one bitter blocking agent (1) may be of synthetic origin, or of natural origin.
In one embodiment, the at least one carbonyl compound (2) contains from 7 to 18 carbon atoms, preferably from 7 to 14 carbon atoms.
In one embodiment, the at least one carbonyl compound (2) has a boiling point of 150 ° C to 500 ° C, preferably 190 ° C to 400 ° C.
In one embodiment, the at least one carbonyl compound (2) is a carbonyl compound of the formula (I) (l) wherein said carbonyl compound contains no more than 18 carbon atoms, preferably 8 to 14 carbon atoms, and where R1 is hydrogen, hydroxy, Ci-Ce alkyl, or C2-C8 alkenyl; and R2, R3, R4, R5 and R6 are identical or different and each is independent of the other hydrogen, hydroxy, C-i-Ce alkyl, C-i-C8 alkoxy, or C2-C8 alkenyl.
Preferably, in the carbonyl compound of the formula (I), at least one of R 2, R 3, R 4, R 5 and R 6 is hydroxy, or methoxy.
Preferably, the at least one carbonyl compound (2) is selected from the group consisting of: a compound comprising a vanillin fraction, in particular vanillin, ethyl vanillin, methyl vanillate, ethyl vanillate, vanillic acid, vanillin isobutyrate, ethyl vanillin isobutyrate, acetovanillone, or 5-methoxyvanillin. a compound comprising a benzaldehyde fraction which is not a vanillin fraction, in particular 4-hydroxybenzaldehyde, 2-methoxybenzaldehyde, 3-methoxybenzaldehyde, 4-methoxybenzaldehyde, 4-ethoxybenzaldehyde, 4-ethylbenzaldehyde, 2-hydroxy-4-methylbenzaldehyde, 2-methoxybenzoic acid, 3,4-dihydroxybenzaldehyde, 4-hydroxy-3,5-dimethoxybenzaldehyde, veratraldehyde, anhydrous aldehyde, salicylaldehyde, 3-methoxy-salicylaldehyde, or 4-methoxy-salicylaldehyde; a compound comprising a fraction of benzoic acid, 3-methoxybenzoic acid, 4-methoxybenzoic acid, 2-hydroxybenzoic acid, 3-hydroxybenzoic acid, 4-hydroxybenzoic acid, ethyl 2-hydroxy-4-methylbenzoate, or anisic acid; Y a compound comprising an acetophenone fraction, in particular 2-hydroxyacetophenone, 3-hydroxyacetophenone, or 4-hydroxyacetophenone.
Preferably at least one carbonyl compound (2) is selected from the group consisting of 4-methoxy salicylaldehyde and syringaldehyde. In particular, at least one carbonyl compound (2) comprises syringaldehyde and / or acetoin.
The carbonyl compounds of the formula (I) are commercially available, or can be prepared by a skilled person based on their general knowledge.
The carbonyl compounds of the formula (I) may be of synthetic origin, or of natural origin.
In one embodiment, the at least one lactone (3) comprises from 6 to 18 carbon atoms, preferably from 8 to 14 carbon atoms.
In one embodiment, the at least one lactone (3) has a boiling point between 150 ° C and 500 ° C, preferably between 190 ° C and 400 ° C.
In one embodiment, the at least one lactone (3) comprises a saturated or unsaturated delta lactone.
In one embodiment, the at least one lactone (3) comprises a delta lactone of the formula (II) or (III) (II) (III) wherein said lactone contains no more than 18 carbon atoms, preferably 8 to 14 carbon atoms, and where R1, R2, R3 and R4 are identical or different and each is independent of the other hydrogen, hydroxy, C1-C10 alkyl, C10 alkoxy, or C2-C10 alkenyl.
Preferably at least one lactone (3) is selected from the group consisting of: pentane-1,5-lactone, hexane-1,5-lactone, heptane-1,5-lactone, octane-1,5-lactone, nonane-1,5-lactone, decane-1,5-lactone, undecano- 1,5-lactone, dodecane-1, 5-lactone, tridecane-1, 5-lactone, tetradecane-1,5-lactone, pentadecane-1,5-lactone, hexadecane-1,5-lactone, pent-2 eno-1, 5-lactone, hex-2-ene-1, 5-lactone, hept-2-ene-1,5-lactone, oct-2-ene-1, 5-lactone, non-2-ene- 1,5-lactone, dec-2-ene-1, 5-lactone, undec-2-ene-1, 5-lactone, dodec-2-ene-1, 5-lactone, tridec-2-ene-1, 5-lactone, tetradec-2-ene-1, 5-lactone, pentadec-2-ene-1, 5-lactone, hexadec-2-ene-1, 5-lactone, dec-5-ene-1, 5 - lactone, dec-6-ene-1, 5-lactone, dec-7-ene-1, 5-lactone, dec-8-ene-1,5-lactone, undec-5-ene-1, 5-lactone, undec-6-ene-1, 5-lactone, undec-7-ene-1, 5-lactone, undec-8-ene-1, 5-lactone, dodec-2-ene-1, 5-lactone and nepetalactone.
The delta lactones of formulas (II) and (III) are commercially available, or can be prepared by the skilled person based on their general knowledge.
The delta lactones of formulas (II) and (III) may be of synthetic origin, or of natural origin.
In one embodiment, the at least one lactone (3) comprises a delta lactone of the formula (IV), or (V) (iv) (V) wherein said lactone does not comprise more than 18 carbon atoms, preferably from 9 to 14 carbon atoms, and where R1, R2, R3, R4, R5 and R6 are identical or different and each is independent of the other hydrogen, hydroxy, C1-C6 alkyl, Ci-C4 alkoxy, or C2-C6 alkenyl.
Preferably, the at least one lactone (3) is selected from the group consisting of: 6-methylcoumarin, 3,4-dihydrocoumarin, and 7-ethoxy-4-methylcoumarin.
The delta lactones of formula (IV) and (V) are commercially available, or can be prepared by a skilled person based on their general knowledge.
The delta lactones of the formula (IV) and (V) may be of synthetic, or natural, origin.
In one embodiment, the at least one lactone (3) comprises a saturated or unsaturated lactone gamma.
In one embodiment, the at least one lactone (3) comprises a gamma lactone of the formula (VI), or (VII). wherein said lactone contains no more than 18 carbon atoms, preferably 8 to 14 carbon atoms, and where R1, R2 and R3 are the same, or different, and each is independently of the other hydrogen, hydroxy, C, C, alkyl, CrC10 alkoxy, or C2-C10 alkenyl; Y R4 is hydrogen, Ci-Ci0 alkyl, or C2-Ci0 alkenyl; Preferably, the gamma lactone is selected from the group consisting of: pentane-1,4-lactone, hexane-1,4-lactone, heptane-1,4-lactone, octa-1,4-lactone, nonane-1,4-lactone, decene-1,4-lactone, undecane - 1,4-lactone, dodecane-1,4-lactone, tridecane-1,4-lactone, tetradecane-1,4-lactone, pentadecane-1,4-lactone, hexadecane-1,4-lactone, butyloctane-1 , 4-lactone, dodec-6-ene-1, 4-lactone, dec-7-ene-1,4-lactone, cis-dec-7-ene-1,4-lactone, 2,7-dimethyloctate 5- (trans), 7-diene-1,4-lactone, hex-2-ene-1,4-lactone, 3-methylnon-1-4-lactone, 3-methyloctane-1,4-lactone, non- 2-ene-1, 4-lactone, 2- decen-1, 4-lactone, dimethylnon-2-ene-1, 4-lactone, 3-methyl-gmma decalactone, 4-methyl-5-hexen-1,4-olide, 4-hydroxyoctanoic acid lactone, 4-hydroxy -3-methyl octanoic lactone, 4-hydroxyundecanoic acid lactone and 4-hydroxy-2-hexanoic acid lactone.
In one embodiment, the at least one lactone comprises a lactone delta and a gamma lactone, preferably the first lactone (3a) is a lactone delta and the second lactone (3b) is a gamma lactone.
The gamma lactones of formulas (VI) and (VII) are commercially available, or can be prepared by the skilled person based on their general knowledge.
In a preferred embodiment, composition X does not comprise methoxy salicylaldehyde, in particular, composition X does not comprise, as substance (2), methoxy salicylaldehyde.
The gamma lactones of the formulas (VI) and (VII) may be of synthetic origin, or of natural origin.
As used herein, the term "Ci.C8 alkyl" means a straight chain, or branched alkyl group with from 1 to 8 carbon atoms, preferably a straight chain alkyl group, or branched with from 1 to 6 carbon atoms and a straight-chain or branched alkyl group having from 1 to 4 carbon atoms is particularly preferred. Examples of straight and branched chain C-C alkyl groups include, but are not limited to, methyl, ethyl, propyl, isopropyl, butyl, isobutyl, tert-butyl, pentyl isomers, isomeric hexyl, heptyls isomers, isomeric octyls, preferably methyl and ethyl, and more preferably methyl.
As used herein, the term "C-Cι alkyl" means a straight-chain, or branched, alkyl group with from 1 to 10 carbon atoms, preferably a straight-chain, or branched alkyl group with from 1 to 6. carbon atoms and a straight chain, or branched alkyl group having from 1 to 4 carbon atoms is particularly preferred. Examples of straight and branched chain C1-C10 alkyl groups include, but are not limited to, methyl, ethyl, propyl, isopropyl, butyl, isobutyl, tert-butyl, pentyl isomers, isomeric hexyl, isomeric heptyls , the isomeric octyl, preferably methyl and ethyl, and more preferably methyl.
As used herein, the term "C8-alkoxy" means a group R'O-, wherein R 'is Ci-C8 alkyl and has the meanings defined above. Examples of the Ci-C8 alkoxy groups include, but are not limited to, methoxy, ethoxy, n-propoxy, isopropoxy, n-butoxy, isobutoxy, sec-butoxy and tert-butoxy, preferably methoxy and ethoxy.
As used herein, the term "Cr C10 alkoxy" means the group R'O-, wherein R 'is Ci-C10 alkyl and has the meanings defined above. Examples of the C1-C10 alkoxy groups include, but are not limited to, methoxy, ethoxy, n-propoxy, isopropoxy, n-butoxy, isobutoxy, sec-butoxy and tert-butoxy, preferably methoxy and ethoxy.
As used herein, the term "C2-C8 alkenyl", alone, or in combination, means a straight chain, or branched hydrocarbon residue comprising an olefinic bond and from 1 to 8, preferably 1 to 6, more preferably from 1 to 4, carbon atoms. Examples of the alkenyl groups include, but are not limited to, ethenyl, 1-propenyl, 2-propenyl, isopropenyl, 1-butenyl, 2-butenyl, 3-butenyl and isobutenyl. A preferred example is 2-propenyl.
As used herein, in part A, the expression "as defined above" refers to the definitions of Part A.
As used herein, in part A, the expression "as defined below" refers to the definitions of Part A.
In an embodiment, at least one bitter taste blocking agent (1) is present in composition X in an amount ranging from 15% p to 55% p.
In an embodiment, at least one carbonyl compound (2) is present in composition X in an amount ranging from 0.5% p to 10.0% p.
In one embodiment, the at least one lactone (3) is present in composition X in an amount ranging from 0.06% p to 10.0% p.
In one embodiment, the weight ratio of at least one bitter taste blocking agent (1) in the first carbonyl compound (2a) ranges from 50: 1 to 200000: 1.
In one embodiment, the weight ratio of at least one bitter taste blocking agent (1) in the second carbonyl compound (2b) ranges from 0.25: 1 to 2000: 1.
In one embodiment, the weight ratio of at least one bitter taste blocking agent (1) to the first lactone (3a) ranges from 5: 1 to 10000: 1.
In one embodiment, the weight ratio of at least one bitter taste blocking agent (1) to the second lactone (3b) ranges from 5: 1 to 4000: 1.
In one embodiment, composition X also comprises (4) at least one additional substance.
In one embodiment, the at least one additional substance (4) is selected from at least one amino acid, taurine, maltol, at least one additional flavoring ingredient, and combinations thereof.
Preferably, the at least one amino acid is one of one to thirteen amino acids selected from the group consisting of L-alanine, L-leucine, glycine, L-aspartic acid, L-lysine monohydrate, L-threonine, L-isoleucine, L-tyrosine, L-methionine, L-proline, L-serine, L-valine and L-glutamic acid.
Preferably, the at least one amino acid is one to one amino acids selected from the group consisting of L-alanine, L-leucine, glycine, L-aspartic acid, L-threonine, L-isoleucine, L-tyrosine, L-proline, L-serine, L-valine and L-glutamic acid.
Preferably, composition X comprises all thirteen of, or all of the above eleven amino acids.
In a preferred embodiment, composition X does not comprise the substance methoxy salicylaldehyde.
In one embodiment, composition X does not comprise all 5 of the following substances: naringin, methoxy salicylaldehyde, syringaldehyde, lactone massoia, and lactone whiskey.
In one embodiment, composition X comprises (1) at least one bitter taste blocking agent selected from the group consisting of: a compound comprising a flavanonyl fraction, in particular, a flavanone, a hydroxyflavanone, a dihydroxyflavanone, or a trihydroxyflavanone, preferably naringin, naringenin and naringin-dihydrochalcone, or an extract comprising naringin, more preferably naringin; a compound comprising a quininyl fraction, in particular, quinine, quinine bisulfate, quinine hydrochloride, quinine sulfate, hydroxyquinine; a compound comprising a purinyl moiety, in particular, caffeine, or theobromine; a compound comprising a fraction of saccharide acetate, in particular penta-glucose acetate, or sucrose octa acetate; Y benzyl diethyl- (2: 6-xylylcarbamoylmethyl) -ammonium benzoate; (2) at least one carbonyl compound selected from the group consisting of: a compound comprising a vanillin fraction, in particular vanillin, ethyl vanillin, methyl vanillate, ethyl vanillate, vanillic acid, vanillin isobutyrate, ethyl vanillin isobutyrate, acetovanillone, or 5-methoxyvanillin-; a compound comprising a benzaldehyde fraction which is not a vanillin fraction, in particular 4-hydroxybenzaldehyde, 2-methoxybenzaldehyde, 3-methoxybenzaldehyde, 4-methoxybenzaldehyde, 4-ethoxybenzaldehyde, 4-ethylbenzaldehyde, 2-hydroxy-4-methylbenzaldehyde, 2-methoxybenzoic acid, 3,4-dihydroxybenzaldehyde, 4-hydroxy-3,5-dimethoxybenzaldehyde, veratraldehyde, anhydrous aldehyde, salicylaldehyde, 3-methoxy-salicylaldehyde, or 4-methoxy-salicylaldehyde; a compound comprising a benzoic acid moiety, 3-methoxybenzoic acid, 4-methoxybenzoic acid, 2-hydroxybenzoic acid, 3-hydroxybenzoic acid, 4-hydroxybenzoic acid, ethyl 2-hydroxy-4-methylbenzoate, or anisic acid; Y a compound comprising an acetophenone fraction, in particular 2-hydroxyacetophenone, 3-hydroxyacetophenone, or 4-hydroxyacetophenone, more particularly 4-methoxy salicylaldehyde and syringaldehyde; Y (3) at least one lactone selected from the group consisting of: pentane-1, 5-lactone, hexane-1,5-lactone, heptane-1,5-lactone, octane-1,5-lactone, nonane-1,5-lactone, decane-1,5-lactone, undecano- 1, 5-lactone, dodecane-1,5-lactone, tridecane-1, 5-lactone, tetradecane-1, 5-lactone, pentadecane-1, 5-lactone, hexadecane-1, 5-lactone, pent-2-ene-1, 5-lactone, hex-2-ene-1, 5 -lactone, hept-2-ene-1, 5-lactone, oct-2-ene-1, 5-lactone, non-2-ene-1,5-lactone, dec-2-ene-1, 5-lactone , undec-2-ene-1,5-lactone, dodec-2-ene-1, 5-lactone, tridec-2-ene-1, 5-lactone, tetradec-2-ene-1, 5-lactone, pentadec -2-ene-1, 5-lactone, hexadec-2-ene-1, 5-lactone, dec-5-ene-1, 5-lactone, dec-6-ene-1, 5-lactone, dec-7 -one-1, 5-lactone, dec-8-ene-1, 5-lactone, undec-5-ene-1, 5-lactone, undec-6-ene-1,5-lactone, undec-7-ene -1,5-lactone, undec-8-ene-1, 5-lactone, dodec-2-ene-1, 5-lactone, nepetalactone pentane-1,4-lactone, hexane-1,4-lactone, heptane- 1,4-lactone, octane-1,4-lactone, nonane-1,4-lactone, decane-1,4-lactone, undecano-1,4-lactone, dodecane-1,4-lactone, tridecane-1, 4-lactone, tetradecane-1,4-lactone, pentadecane-1,4-lactone, hexadecane-1,4-lactone, butyloctane-1,4-lactone, dodec-6-ene-1,4-lactone, 7-ene-1, 4-lactone, cis-dec-7-ene- 1,4-lactone, 2,7-dimethyloctane 5- (trans), 7-diene-1,4-lactone, hex-2-ene-1,4-lactone, 3-methyl-nano-1,4-lactone, 3 -methyl-octane-1,4-lactone, non-2-ene-1,4-lactone, 2-decen-1,4-lactone, dimethylnon-2-ene-1,4-lactone, 3-methyl-gamma decalactone, 4-methyl-5-hexen-1, 4-olide, 4-hydroxyoctanoic acid lactone, 4-hydroxy-3-methyl octanoic acid lactone, 4-hydroxyundecanoic acid lactone and 4-hydroxy-2-hexanoic acid lactone.
In one embodiment, composition X comprises the following substances: (1) naringin, preferably of natural origin; (2a) syringaldehyde; (2b) diacetyl (optionally); (2c) acetoin; (3a) lactone massoia; preferably of natural origin; Y (3b) lactone whiskey; (3c) dodecalactone delta; (3d) undecalactone delta; (3e) deltalactone delta; (3f) tetradecalactone delta; (4a) L-alanine; (4b) L-leucine; (4c) glycine; (4d) L-aspartic acid; (4e) L-threonine; (4f) L-isoleucine; (4g) L-tyrosine; (4h) L-proline; (4 i) L-serine; (4j) L-valine; (4k) L-glutamic acid; (4I) taurine; (4m) maltol; (4n) maltodextrin MD14, and (4th) gum arabic (rubber to atomize).
In one embodiment, composition X comprises the following (2) naringin, preferably of natural origin; (2a) syringaldehyde; (2b) diacetyl (optionally); (2c) acetoma; (3a) lactone massoia; preferably of natural origin; (3b) lactone whiskey; (3c) dodecalactone delta; (3d) undecalactone delta; (3e) deltalactone delta; (3f) tetradecalactone delta; (4a) L-alanine; (4b) L-leucine; (4c) glycine; (4d) L-aspartic acid; (4e) L-threonine; (4f) L-isoleucine; (4g) L-tyrosine; (4h) L-proline; (4i) L-serine; (4j) L-valine; (4k) L-glutamic acid; (41) taurine; (4m) maltol; (4n) maltodextrin MD14, and (4th) gum arabic (rubber to atomize).
In a preferred embodiment, composition X comprises the following substances: (1) naringin, preferably of natural origin; (2a) syringaldehyde; (2c) acetoin; (3a) lactone massoia; preferably of natural origin; (3b) lactone whiskey; (3c) dodecalactone delta; (3d) undecalactone delta; (3e) deltalactone delta; (3f) tetradecalactone delta; (4a) alanine, for example, L-alanine; (4b) leucine, for example, L-leucine; (4c) glycine; (4d) aspartic acid, for example, L-aspartic acid; (4e) threonine, for example, L-threonine; (4f) isoleucine, for example, L -soleucine; (4g) tyrosine, for example, L-tyrosine; (4h) proline, for example, L-proline; (4i) serine, for example, L-serine; (4j) valina, for example, L-valina! (4k) glutamic acid, for example, L-glutamic acid; (41) taurine; (4m) maltol; (4n) maltodextrin MD14, and (4th) gum arabic (rubber to atomize).
In one embodiment, composition X comprises the following substances: (1) naringin, preferably of natural origin; (2a) syringaldehyde; (2b) diacetyl (optionally); (2c) acetoin; (2d) methoxy salicylaldehyde (optionally); (3a) lactone massoia; preferably of natural origin; (3b) lactone whiskey; (3c) dodecalactone delta; (3d) undecalactone delta; (3e) deltalactone delta; (3f) tetradecalactone delta; (4a) L-alanine; (4b) L-leucine; (4c) glycine; (4d) L-aspartic acid; (4e) L-threonine; (4f) L-isoleucine; (4g) L-tyrosine; (4h) L-proline; (4i) L-serine; (4j) L-valine; (4k) L-glutamic acid; (41) taurine; (4m) maltol; (4n) maltodextrin MD14, and (4th) gum arabic (rubber to atomize).
In one embodiment, composition X comprises the following substances: (1) naringin, preferably of natural origin; (2a) methoxy salicylaldehyde (optionally); (2b) syringaldehyde; (2c) acetoma; (2d) diacetyl (optionally); (3a) lactone massoia; preferably of natural origin; (3b) lactone whiskey; (3c) dodecalactone delta; (3d) undecalactone delta; (3e) deltalactone delta; (4a) L-alanine; (4b) L-leucine; (4c) glycine; (4d) L-aspartic acid; (4e) L-lysine monohydrate (optionally); (4f) L-threonine; (4g) L-isoleucine; (4h) L-tyrosine; (4i) L-methionine (optionally); (4j) L-proline; (4k) L-serine; (41) L-valine; (4m) L-glutamic acid, and (4n) maltol.
In one embodiment, composition X comprises the following (1) naringin, preferably of natural origin; (2a) acetoin; preferably of natural origin; (2b) diacetyl; preferably of natural origin (optionally); (3a) lactone massoia; preferably of natural origin; (3b) dodecalactone delta; preferably of natural origin; (3c) deltalactone delta; preferably of natural origin (4a) L-valine; preferably of natural origin; (4b) maltol; preferably of natural origin; (4c) maltodextrin, D 14, and (4d) gum arabic (gum to atomize).
All the substances mentioned above are commercially available.
The invention, in another aspect, relates to a process for the preparation of a composition X as defined above, which comprises mixing the substances (1) (2) and (3), preferably the substances (1) (2a) , (2b), (3a) and (3b).
The present invention, in one aspect, relates to a composition X, which includes but is not limited to a composition X, which comprises the following substances: (I) naringin; (II) at least two aldehyde flavor enhancers; Y (III) at least two enhancers of the taste sensation in the lactone mouth.
In one embodiment, the substance (II) is selected from the group consisting of methoxy salicylaldehyde and syringaldehyde, as defined below.
In one embodiment, the substance (III) is selected from the group consisting of lactone whiskey and lactone massoia as defined below.
In a preferred embodiment, composition X does not comprise methoxy salicylaldehyde, in particular, the composition does not comprise, as substance (II) methoxy salicylaldehyde.
In one embodiment, the substance (I) (naringin) is present in the composition X in an amount ranging from 15% p to 55% p.
In one embodiment, the substance (II) (at least two flavor enhancers of the aldehyde) is present in the composition X in an amount ranging from 0.5% p to 10.0% p.
In one embodiment, the substance (III) (at least two sensation enhancers in the mouth) is present in composition X in an amount ranging from 0.06% p to 10.0% p.
In one embodiment, the weight ratio of substance (I) to substances (II) ranges from 0.25: 1 to 1980: 1, for example, from 1: 1 to 1000: 1, from 10: 1 to 100: 1 , from 40: 1 to 80: 1, where the ratio represents the weight ratio of the total weight of the substance (I) to the total weight of the substances (II).
In one embodiment, the ratio by weight of substance (I) to substance (III) ranges from 2.5: 1 to 2857: 1, for example, from 10: 1 to 1500: 1, from 20: 1 to 500: 1, from 50: 1 to 100: 1, in which the ratio represents the weight ratio of the total weight of the substance (I) to the total weight of the substances (3).
In one embodiment, composition X further comprises (IV) at least one amino acid.
Preferably at least one amino acid (IV) is from one to thirteen amino acids selected from the group consisting of L-alanine, L-leucine, glycine, L-aspartic acid, L-lysine monohydrate, L-threonine, L-isoleucine, L-tyrosine, L-methionine, L-proline, L-serine, L-valine and L-glutamic acid.
In one embodiment, the weight ratio of substance (I) to substances (IV) varies from 0.084: 1 to 3356: 1.
In a further aspect, the present invention relates to a composition X comprising substances (2) and (3) as defined above and herein. Preferably, said composition X does not comprise at least one bitter taste blocking agent (1) as defined above, more preferably said composition X according to this aspect of the present invention does not comprise naringin. Preferably, said composition X is composed of the substances (2) and (3) as defined above.
In one aspect, the invention provides a composition X, which comprises the following substances: (i) naringin; (ii) methoxy salicylaldehyde; (iii) syringaldehyde; (iv) lactone massoia; Y (v) lactone whiskey.
Naringin as used herein, for example, as a substance (i) in composition X is a known compound. The names of the example for naringin are 7 - [[2-0- (6-deoxy-aL-mannopyranosyl) - - D-glucopyranosyl]] oxy] -2,3-dihydro-5-hydroxy-2- (4- Hydroxypheni 4H-1-benzopyran-4-one (IUPAC name), naringoside, 4 ', 5,7-trihydroxy-valvanone-7-rhamnoglucoside and 4', 5,7-trihydroxiflavanone-7-rutinoside This list of names is not intended to limit the scope of the present invention Preferably naringin with the CAS registration number 10236-47-2, is used in the present invention.Naringin is commercially available and may be of synthetic origin, or of natural origin. Naturally occurring naringin is used as substance (i), naringin is preferably used in its pure form In one embodiment, naringin extracted from Citrus paradisi can be used In another embodiment, naringin can be used in the form of extracts that they comprise naringin, or extracts (fractions of) enriched with naringin.
Methoxy salicylaldehyde as used herein, for example, as substance (i) in composition X is a known compound, and may be, in particular 2-methoxy-salicylaldehyde, 3-methoxy-salicylaldehyde, or 4-methoxy salicylaldehyde. Preferably the 4-methoxy salicylaldehyde, in particular with the CAS registration number 673-22-3 is used in the present invention. An exemplary synonym for the name 4-methoxy salicylaldehyde is 2-hydroxy-4-methoxy-benzaldehyde. 4-methoxy salicylaldehyde is commercially available and may be of synthetic origin, or of natural origin. When naturally occurring 4-methoxy salicylaldehyde is employed as substance (II), 4-methoxy salicylaldehyde is preferably used in its pure form. In one embodiment, the 4-methoxy salicylaldehyde can be used in the form of extracts comprising 4-methoxy salicylaldehyde, or enriched extracts (fractions of) of 4-methoxy salicylaldehyde. Preferably, the 4-methoxy salicylaldehyde is of synthetic origin.
Syringaldehyde as used herein, for example, as a substance (iii) in composition X, is a known compound. Preferably the syringaldehyde with the CAS registration number 134-96-3 is used in the present invention. The exemplary synonyms for syringaldehyde are syringic aldehyde, 4-hydroxy-3,5-dimethoxybenzaldehyde (IUPAC name), 3,5-dimethoxy-4-hydroxybenzene carbonate, gallaldehyde 3,5-dimethyl ether and 4-hydroxy-3, 5-dimethoxybenzaldehyde. This list of names is not intended to limit the scope of the present invention. Siringaldehyde is commercially available and may be of synthetic origin, or of natural origin. When the syringaldehyde of natural origin is used as substance (III) the syringaldehyde is used, preferably in its pure form. In one embodiment, syringaldehyde can be used in the form of extracts comprising syringaldehyde, or enriched extracts (fractions of) of syringaldehyde. Preferably, syringaldehyde is of synthetic origin.
The lactone massoia as used, for example, as substance (iv) in composition X is a known compound. The lactone massoia, in one embodiment, comprises alkyl lactones derived from the bark of the massoia tree (Cryptocaria massoia) which can be found throughout Malaysia. In other embodiments, the compounds can be found as a component of molasses from sugar cane, cured tobacco and sweet osmanthus essential oil (Osmanto fragrans). The exemplary synonyms for the lactone massoia are (7 ^ -5,6-dihydro-6-pentyl-2H-pyran-2-one, (7? J-5-hydroxy-2-decene-lactone, cocolactone, -pentpentpent-2-in-5-olida, C-10 lactone massoia and C-12 lactone massoia This list of names is not intended to limit the scope of the present invention., lactone massoia C-10 and / or lactone massoia C-12 are used, lactone massoia C-10 being particularly preferred. As used herein, "lactone massoia" can mean any possible enantiomer, for example, the R and S enantiomers, mixtures and racemates thereof. Preferably, the lactone massoia C-10 (R) -5,6-dihydro-6-pentyl-2H-pyran-2-one with the CAS registration number 51 154-96-2 is used is used in the present invention. The lactone massoia is commercially available and may be of synthetic origin, or of natural origin. When naturally occurring lactone massoia is employed as a substance (iv), the lactone massoia is used, preferably in its pure form. In one embodiment, the lactone massoia can be used in the form of a lactone massoia comprising extracts, or of enriched extracts (fractions) of) lactone massoia. Preferably, the lactone massoia is of synthetic origin.
The lactone whiskey as used herein, for example, as a substance (v) in composition X is a known compound. Exemplary names for lactone whiskey are (4R, 5R) -5-butyl-4-methyldihydrofuran-2C3H) -one (IPUAC name), (4S, 5S) -5-butyl-4-methyldihydrofuran-2 (3H) - ona (IUPAC name), c / s-3-methyl-4-octanolide, trans-3-methyl-4-octanolide, (3S, 4S) - (-) - 4-butyl-3-methylbutan-4-olide, (3R, 4f?) - (-) - 4-butyl-3-methylbutane-4-oligo quercus lactone; c / s-P-methyl-Y-octa lactone, trans-β-methyl-and-octalactone. This list of names is not intended to limit the scope of the present invention. As used herein, "lactone whiskey" can mean any possible enantiomer, for example, the R- and S- enantiomers, mixtures and racemates thereof. Preferably, the lactone whiskey is used in the present invention with the CAS registration numbers 252009-40-8, 121644-12-0, 39212-23-2, or 147254-32-8. Particularly preferred is a mixture of c / 's-3-methyl-4-octanolide (c / s-whiskey lactone) and rans-3-methyl-4-octanolide (rans-whiskey lactone), with the CAS registration number 39212-23-2, or 147254-32-8 is used in the present invention. The lactone whiskey is commercially available and may be of synthetic origin, or of natural origin. When naturally occurs the lactone whiskey is used as a substance (v), the lactone whiskey is used, preferably in its pure form. In one embodiment, the lactone whiskey can be used in the form of extracts comprising whiskey lactone, or Enriched extracts (fractions of) lactone whiskey. Preferably, the lactone whiskey is of synthetic origin.
In one embodiment, the substance (ii) is 4-methoxy salicylaldehyde.
In one embodiment, the substance (iv) is fR -5,6-dihydro-6-pentyl-2H-pyran-2-one, for example, f? -C-10-lactone massoia.
In one embodiment, the substance (v) is a mixture of c / s-3-methyl-4-octanolide (c / 's-whiskey lactone) and frans-3-methyl-4-octanolide (frans-whiskey lactone).
In a particularly preferred embodiment, the invention relates to a composition X comprising the following substances: (i) naringin; (ii) 4-methoxy salicylaldehyde; (iii) syringaldehyde; (iv) (fl-5,6-dihydro-6-pentyl-2H-pyran-2-one; (v) a mixture of cis- and frans-whiskey lactone.
In the most preferred embodiment, the invention relates to a composition X comprising the following substances: (i) naringin; (iii) syringaldehyde; (iv) (7? J-5,6-dihydro-6-pentyl-2H-pyrn-2-one; (v) a mixture of cis- and frans-whiskey lactone.
It has now been discovered, surprisingly and unexpectedly, that the X compositions, as defined above, are useful for taste masking, in particular, to modify, mask, reduce and / or suppress unpleasant taste characteristics, in particular unpleasant taste, persistent aftertaste, or sweetness, left by sweeteners, or by sweetness enhancers in the oral cavity and / or to impart a rich flavor to a consumable product. Surprisingly, the effect of the composition X remains for as long as the at least one sweetener is perceived, or the at least one sweetness enhancer. In one embodiment, the effect of the composition X does not remain for longer as it is perceived by the taste of the at least one sweetener, or of the at least one sweetness enhancer, that is, the composition X does not have a persistent effect .
As used herein, the term "taste masking" which refers to composition X as defined above, means that composition X as defined above, imparts an unexpected improvement in a flavor profile, that is, for example, the flavor profile of a sweetener composition, tabletop sweetener composition and / or a composition of a consumable product. Preferably, taste masking is perceived as a modification, masking, reduction and / or suppression of an unpleasant taste, persistent aftertaste, or sweetness in the buccal cavity that can be left by the sweeteners, or the enhancers of the sweetness Masking the flavor can also be perceived as imparting a rich flavor to a consumable product. In some cases, for example, the Masking of the flavor can be perceived as a reduction, or masking of the bitterness of a sweetening composition, or of a beverage, or food product comprising the sweetening composition. In other cases, taste masking may also be perceived as an improvement in the sweetness of a sweetening composition, or of a beverage, or food product comprising the sweetening composition. The taste masking can also be a combination of the reduction of bitterness and the enhancement of sweetness.
In some embodiments, the at least one additional substance (s) is selected from the group consisting of: tannic acid, decanoic acid, propanoic acid, phenylethylacetate, phenylethyl alcohol, cinnamic alcohol, absolute boronium, guaiac, for example, guayaco oil, onona, for example, onona alfa and / or onona beta, damascenone, for example, beta damascenone, indole, and combinations thereof. Preferably at least one of these additional substances is of natural origin. In one embodiment, all these additional substances are of natural origin. In one embodiment at least one of these additional substances is of artificial origin, for example, it is synthesized. These additional substances are commercially available.
As used in this document, the term "modification" that refers to the composition X, as defined above means that the consumption of the same creates a new persistent taste perception, unpleasant taste, aftertaste, or sweetness of a sweetening composition, or a consumable product in the oral cavity.
As used herein, the term "masking" which refers to composition X, as defined above, means that consumption thereof creates a perception of persistent flavor, unpleasant taste, aftertaste or sweetness of a sweetening composition, or a consumable product in the oral cavity.
As used herein, the term "reduction" that refers to composition X, as defined above, means that consumption thereof reduces the perception of a taste, unpleasant taste, aftertaste, or sweetness persistent of a sweetening composition, or a consumable product in the oral cavity.
As used herein, the term "delete" which refers to composition X, as defined above, means that the consumption thereof eliminates the perception of a taste, unpleasant taste, aftertaste, or sweetness persistent of a sweetening composition, or a consumable product in the oral cavity.
As used herein, the term "unpleasant taste" means any flavor of a sweetener, a sweet flavor enhancer, or a consumable product, eg, a food, or beverage, that is perceived in the oral cavity in , or after consuming it and you can stay there for a few minutes. Bad tastes include, but are not limited to acid, astringent, bitter, licorice, metallic, or throat burning. In one embodiment, the unpleasant metallic taste is an unpleasant taste provided by neotame.
As used herein, the term "aftertaste" means any flavor of a sweetener, a sweet flavor enhancer, or a consumable product, eg, a food, or beverage, that is perceived in the oral cavity after the sweetener, the sweetness enhancer, or the consumable product is removed from the oral cavity, for example, by ingestion, or vomiting. The aftertaste may remain in the oral cavity, for example, for a few minutes, or a few hours. Unpleasant regimes include but are not limited to bitter and / or astringent regusts. In one embodiment, the aftertaste is provided by acesulfame potassium, saccharin and stevioside.
As used in this document, the term "persistent sweetness" means a sweetening effect of very long duration in a sweetener, a sweet flavor enhancer, or a consumable product, for example, a food, or beverage, that is perceived in the oral cavity after the sweetener , the sweetness enhancer, or the consumable product is removed from the oral cavity by ingestion, or vomiting. Persistent sweetness may remain in the oral cavity, for example, for a few minutes, or a few hours.
As used herein, the term "rich flavor" means a creamy impression, and / or the sweetness of a product. consumable that is perceived in the oral cavity in, or after consuming a consumable product.
As used herein, the term "sweetener (s)" includes all artificial and natural sweeteners, sugar alcohols (or polyols) and sugar sweeteners (or carbohydrates). Artificial and natural sweeteners include but are not limited to abiziasaponin, abrusosidas, in particular abrusosida A, abrusosida B, abrusosida C, Abrusosida D, acesulfame potásico, advantamo, albiziasaponin, alitame, aspartame, superaspartame, bayunosidas, in particular bayunosida 1, bayunoside 2, bracein, brioside, brionoside, brionodulcoside, carnosifloside, carrelamo, curculin, cyanine, chlorogenic acid, cyclamates and their salts, cyclocarioside I, dihydroquercetin-3-acetate, dihydroflavenol, dulcoside, gaudichaudioside, glycyrrhizin, glycyrrhetin , gipenoside, hematoxylin, hernandulcin, isomogrosides, in particular iso-mogrósida V, lugdunamo, magap, mabinlins, micronesculin, mogrosidas (they have guo), in particular mogrósida IV and La mogrósida V, monatin and its derivatives, monelin, mucurozioside , naringin-dihydrochalcone (NarDHC), neohesperidin dihydrochalcone (NDHC), neotame, osladin, pentadin, Periandrin IV, perillartin, d-phenylalan ina, flomisosides, in particular flomisoside 1, flomisoside 2, flomisoside 3, flomisoside 4, floridzin, filodulcin, polpodiosides, polipodoside A, pterocariosides, rebaudiosides, in particular rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside C, rebaudioside G, Rebaudioside H, rubusosides, saccharin and its salts and derivatives, escandenoside, selligueanin A, siamenosides, in particular siamenoside I, stevia, steviolbioside, stevioside and other steviol glycosides, estrogins, in particular estrogin 1, estrogin 2, estrogin 4, softened A, softened B, softened G, softened H, softened I, softened J, sucralose, sucralonate, sucrooctate, talin, telosmoside A15, thaumatin, in particular, thaumatin I and II, trans-anethole, trans-cinnamaldehyde, trilobatin and D-tryptophan, including extracts, or enriched fractions of natural sweeteners. Sugar alcohols (or polyols) include, but are not limited to, erythritol, galactitol, hydrogenated starch syrups, such as maltitol and sorbitol syrups, inositol, isomalt, lactitol, maltitol, mannitol, xylitol and combinations thereof. Sugar sweeteners (or carbohydrates) include monosaccharides, disaccharides, oligosaccharides and polysaccharides such as, but not limited to, arabinose, dextrin, dextrose, fructose, high fructose corn syrup, fructooligosaccharides, fructooligosaccharide syrups, galactose, galactooligosaccharides, glucose , glucose and syrups / starch hydrolysates (hydrogenated), isomaltulose, lactose, lactose hydrolyzate, maltose, mannose, rhamnose, ribose, sucrose, stachyose, tagatose, trehalose, xylose, and combinations thereof. Sweeteners are known substances and are, for example, those described by H. Mitchell (Mitchell H., "Sweeteners and Sugar Altematics in Food Technology", [Sweeteners and Sugar Alternatives in Food Technology], BackweII Publishing Ltd, 2006,) and in the international document WO 2009/023975 A2, each of which is incorporated herein by reference in its entirety. The sweeteners identified above are known in the art and are commercially available.
Suitable hydrogenated starch hydrolysates include, but are not limited to, those described in U.S. Patent No. 4,279,931, which is incorporated herein by reference, and various hydrogenated glucose syrups and / or powders that comprise sorbitol, hydrogenated disaccharides, maltitol, hydrogenated higher polysaccharides, or combination thereof. Hydrogenated hydrogenated starch which is prepared, mainly by the controlled catalytic hydrogenation of corn syrups. The resulting hydrogenated starch hydrolysates are mixtures of monomers, dimers, and polymeric saccharides. Hydrogenated starch hydrolysates are known in the art and are commercially available.
As used in this document, the term "sweetness enhancer (s)" means any compound capable of improving, or enhancing the perception of the sweet taste of the sweetening compositions, or of the sweetened compositions. The term "sweetness enhancer" is synonymous with the terms "sweet flavor enhancer", "sweetness enhancer" and "sweetness enhancer".
As shown in the examples, the inventors have discovered, surprisingly and unexpectedly, that compositions X, as defined above, are useful for masking the flavor, in particular, to modify, mask, reduce and / or suppress an unpleasant taste characteristic, in particular the unpleasant taste, aftertaste, or lingering sweetness left by sweeteners, or sweetness enhancers. Preferably, the effect of the composition X remains at least as long as the taste of the at least one sweetener, the at least one sweetness enhancer, or a consumable product is perceived.
In addition, as shown in the Comparative Examples, the inventors have found, surprisingly and unexpectedly, that the X compositions, as defined above, reduce the aftertaste of one, or more, sweeteners, improve the fullness of the sweetening compositions, and / or they improve the creaminess of the sweetening compositions compared to the compositions comprising only the bitterness blocking agent in naringin. Therefore, comparisons of the compositions X of the present invention with the compositions of the Comparative Examples, for example, those comprising only the bitterness blocking agent in naringin, show that the compositions X of the present invention impart an improvement unexpected in one's flavor profile, or more sweeteners.
In addition, it has been found that compositions X are useful for imparting a rich flavor to a consumable product.
Therefore, in one aspect, the invention relates to the use of a composition X as defined above, for the modification, the masking, reducing and / or suppressing a characteristic of unpleasant taste, in particular an unpleasant taste, persistent aftertaste, or sweetness of at least one sweetener, a sweet flavor enhancer, or a consumable product.
In one embodiment, the unpleasant taste of the sweetener, the sweet taste enhancer, or a consumable product, is an unpleasant acidic taste, an unpleasant astringent taste, a bitter unpleasant taste, an unpleasant licorice flavor, a metallic unpleasant taste, or an unpleasant taste. unpleasant taste that causes throat burning.
In one embodiment, the unpleasant aftertaste of the sweetener, the sweetness enhancer, or the consumable product is a bitter, or astringent, aftertaste.
In another embodiment, the invention relates to the use of a composition X, as defined above, to impart a rich flavor to a consumable product.
In one embodiment, the weight ratio of at least one bitter taste blocking agent (1) in the first carbonyl compound (2a) ranges from 50: 1 to 200000: 1, eg, from 100: 1 to 150,000: 1, from 500: 1 to 100000: 1, from 1000: 1 to 50000: 1, from 10000: 1 to 40000: 1, wherein the ratio represents the weight ratio of the total weight of at least one blocking agent of the bitter taste (1) to the total weight of the first carbonyl compound (2a).
In one embodiment, the ratio by weight of at least one bitter taste blocking agent (1) in the second carbonyl compound (2b) ranges from 0.25: 1 to 2000: 1, for example, from 1: 1 to 1: 1000: 1, from 10: 1 to 500: 1, from 20: 1 to 250: 1, wherein the ratio represents the weight ratio of the total weight of at least one bitter taste blocking agent (1) to the total weight of the second carbonyl compound (2b).
In one embodiment, the weight ratio of at least one bitter taste blocking agent (1) to the first lactone (3a) ranges from 5: 1 to 10000: 1, eg, from 10: 1 to 5000: 1 , from 50: 1 to 2000: 1, from 100: 1 to 1000: 1, from 200: 1 to 500: 1, wherein the ratio represents the ratio by weight of the total weight of at least one blocking agent of the bitter taste (1) to the total weight of the first lactone (3a).
In one embodiment, the weight ratio of at least one bitter taste blocking agent (1) to the second lactone (3b) varies from 5: 1 to 4000: 1, eg, from 10: 1 to 2000: 1 , from 20: 1 to 1000: 1, from 30: 1 to 500: 1, from 40: 1 to 200: 1, wherein the ratio represents the ratio by weight of the total weight of at least one blocking agent of the bitter taste (1) to the total weight of the second lactone (3b).
In one embodiment, the substance (1) (e.g., naringin) is present in composition X in an amount ranging from 15% p to 55% p. For example, from 30% p to 40% p, from 28% p to 44% p, from 25% p to 48% p, or from 20% p to 50% p.
In one embodiment, the substance (2a) (for example, syringaldehyde) is present in the composition X in an amount ranging from 0.5% to 10.0% p, for example, from 0.5% to 8.0% p, of 0.5% pa 5.0% p, from 1.0% to 3.0% p, from 0.9% to 3.5% p, from 0.8% to 4% p, or from 0.7% to 4.5% p.
In one embodiment, the substance (3a) (for example the lactone massoia) is present in the composition X in an amount ranging from 0.06% pa 2.0% p, for example, from 0.06% to 1.5% p, of 0.06% pa 1.0% p, from 0.1% to 0.3% p, from 0.09% to 0.4% p, from 0.08% to 0.5% p, or from 0.07% to 0.6% p.
In one embodiment, the substance (3b) (for example, the lactone whiskey) is present in the composition X in an amount ranging from 0.1% to 5.0% p, for example, from 0.1% to 4.0% p, from 0.1% pa 3.0% p, from 0.1% to 2.0% p, from 0.1% to 1.5% p, from 0.2% to 1.1% p, from 0.3% to 1.2% p, from 0.4% to .3% p, or from 0.5% pa 1.4% p.
In one embodiment, the substance (3c) (eg, dodecalactone delta) is present in composition X in an amount ranging from 0.1% to 5.0% p, for example, from 0.1% to 4.0% p, from 0.1% pa 3.0% p, from 0.1% to 2.0% p, from 0.1% to 1.5% p, from 0.7% to 1.1% p, from 0.6% to 1.2% p, from 0.5% to 1.3% p, or from 0.4% pa 1.4% p.
In one embodiment, the substance (3d) (for example, the undecalactone delta) is present in the composition X in an amount ranging from 0.1% to 5.0% p, for example, from 0.1% to 4.0% p, from 0.1% pa 3.0 % p, from 0.1% to 2.0% p, from 0.1% to 1.5% p, from 0.7% to 1.1% p, from 0.6% to 1.2% p, from 0.5% to 1.3% p, or from 0.4% to 1.4% p.
In one embodiment, the substance (3e) (for example, the delta decalactone) is present in composition X in an amount ranging from 0.05% to 0.20% p, for example, from 0.05% to 0.18% p, of 0.05% pa 0.16% p, from 0.05% pa 0.14% p, from 0.09% pa 0.11% p, from 0.08% pa 0.12% p, from 0.07% pa 0.13% p, or from 0.06% pa 0.14% p.
In one embodiment, the substance (3d) (for example, tetradecalactone delta) is present in the composition X in an amount ranging from 0.1% to 5.0% p, for example, from 0.1% to 4.0% p, from 0.1% pa 3.0% p, from 0.1% to 2.0% p, from 0.1% to 1.5% p, from 0.7% to 1.1% p, from 0.6% to 1.2% p, from 0.5% to 1.3% p, or from 0.4% pa 1.4% p.
In one embodiment, the weight ratio of substance (i) (naringin) to substance (ii) (methoxy salicylaldehyde) ranges from 50: 1 to 200000: 1, eg, from 100: 1 to 150000: 1, of 500 : 1 to 100000: 1, from 1000: 1 to 50000: 1, from 10000: 1 to 40000: 1, in which the ratio represents the ratio by weight of the total weight of the substance (i) to the total weight of the substance (ii).
In one embodiment, the weight ratio of substance (i) (naringin) to substance (iii) (syringaldehyde) ranges from 0.25: 1 to 2000: 1, for example, from 1: 1 to 1: 1000: 1, 1: 1 to 50: 1, from 5: 1 to 30: 1, from 10: 1 to 500: 1, from 20: 1 to 250: 1, where the ratio represents the ratio by weight of the total weight of the substance (i) to the total weight of the substance (iii).
In one embodiment, the weight ratio of substance (i) (naringin) of substance (iv) (lactone massoia) varies from 5: 1 to 10000: 1, for example, from 10: 1 to 5000: 1, of 50: 1 to 2000: 1, from 100: 1 to 1000: 1, 100: 1 to 200: 1, from 200: 1 to 500: 1, in which the ratio represents the ratio by weight of the total weight of the substance (i ) to the total weight of the substance (iv).
In one embodiment, the weight ratio of substance (i) (naringin) of substance (v) (whiskey lactone) ranges from 5: 1 to 4000: 1, for example, from 10: 1 to 2000: 1, of 20: 1 to 1000: 1, from 30: 1 to 500: 1, from 40: 1 to 200: 1, in which the ratio represents the ratio by weight of the total weight of the substance (i) to the total weight of the substance ( v).
In one embodiment, composition X, for example, X composition comprising substances (1) (2) and (3), further comprises at least one additional substance (4).
Preferably, the additional substance (4) is selected from among the amino acids and flavoring ingredients, and combinations thereof.
In one embodiment, composition X, for example, X composition comprising substances (i) to (v), further comprises at least one additional substance (vi).
Preferably, the additional substance (vi) is selected from among the amino acids and flavoring ingredients, and combinations thereof.
As used herein, the term "amino acids" may include any natural amino acid, artificial amino acid derivatives and physiologically acceptable salts and their hydrates. The natural amino acids can be selected from the 22 standard amino acids selected from the group consisting of: alanine, arginine, asparagine, aspartic acid, cysteine, glutamic acid, glutamine, glycine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, proline, serine, threonine, tryptophan, tyrosine, valine, selenocysteine and pyrrolysin and their physiologically acceptable salts and hydrates. As used herein, the term "amino acid" refers to any of the possible isomers, which comprise the enantiomers of amino acids L- and D-, R- and S-, mixtures and racemates thereof, preferably amino acids L-. The amino acids identified above are known in the art and are commercially available.
Preferably at least one amino acid is from one to thirteen amino acids selected from the group consisting of L-alanine, L-leucine, glycine, L-aspartic acid, L-lysine monohydrate, L-threonine, L-isoleucine, L-tyrosine , L-methionine, L-proline, L-serine, L-valine and L-glutamic acid.
Preferably at least one amino acid is from one to eleven amino acids selected from the group consisting of L-alanine, L-leucine, glycine, L-aspartic acid, L-threonine, L-isoleucine, L-tyrosine, L-proline, L -serine, L-valine, taurine and L-glutamic acid.
In one embodiment, the substance (4a) (eg, alanine) is present in the composition X in an amount ranging from 0.05% to 0.15% p, for example, from 0.09% to 0.11% p, of 0.08% pa 0.12% p, from 0.07% to 0.13% p, or from 0.06% to 0.14% p.
In one embodiment, the substance (4b) (for example, leucine) is present in the composition X in an amount ranging from 0.01% to 0.15% p, for example, from 0.05% to 0.07% p, of 0.04% pa 0.08% p, from 0.03% to 0.09% p, or from 0.02% to 0.1% p.
In one embodiment, the substance (4c) (for example, glycine) is present in the composition X in an amount ranging from 0.04% to 0.24% p, for example, from 0.14% to 0.16% p, of 0.10% pa 0.18% p, from 0.08% to 0.2% p, or from 0.06% to 0.22% p.
In one embodiment, the substance (4d) (for example, aspartic acid) is present in the composition X in an amount ranging from 0.05% to 0.50% p, for example, from 0.25% to 0.30% p, of 0.20% pa 0.35% p, from 0.15% to 0.40% p, or from 0.10% to 0.45% p.
In one embodiment, the substance (4e) (for example, threonine) is present in the composition X in an amount ranging from 0.03% to 0.30% p, for example, from 0.11% to 0.28% p, of 0.09% p 0.26% p, from 0.07% to 0.24% p, or from 0.05% to 0.22% p.
In one embodiment, the substance (4f) (e.g., isoleucine) is present in composition X in an amount ranging from 0.01% p to 0. 4% p, for example, from 0.05% p to 0.2% p, from 0.04% p to 0.1% p, from 0.03% p to 0.09% p, or from 0.02% p to 0.08% p.
In one embodiment, the substance (4g) (for example, tyrosine) is present in the composition X in an amount ranging from 0.05% to 0.15% p, for example, from 0.09% to 0.11% p, of 0.08% pa 0.12% p, from 0.07% to 0.13% p, or from 0.06% to 0.14% p.
In one embodiment, the substance (4h) (for example, proline) is present in the composition X in an amount ranging from 0.04% to 0.24% p, for example, from 0.14% to 0.16% p, of 0.10% pa 0.18% p, from 0.08% to 0.2% p, or from 0.06% to 0.22% p.
In one embodiment, the substance (4i) (eg, serine) is present in composition X in an amount ranging from 0.45% to 0.80% p, for example, from 0.64% to 0.70% p, of 0.60% p 0.75% p, from 0.55% to 0.80% p, or from 0.50% to 0.85% p.
In one embodiment, the substance (4j) (eg, valine) is present in the composition X in an amount ranging from 0.01% to 0.09% p, for example, from 0.04% to 0.06% p, of 0.045% pa 0.065% p, from 0.03% pa 0.07% p, or from 0.02% pa 0.08% p.
In one embodiment, the substance (4k) (eg, glutamic acid) is present in composition X in an amount ranging from 0.20% to 0.80% p, for example, from 0.25% to 0.70% p, of 0.30% pa 0.75% p, from 0.35% to 0.80% p, or from 0.40% to 0.85% p.
In one embodiment, the weight ratio of at least one bitter taste blocking agent (1) to the substance (4) ranges from 0.084: 1 to 3356: 1, for example, from 0.1: 1 to 3000: 1, from 0.5: 1 to 2000: 1, from 1: 1 to 1000: 1, from 2: 1 to 500: 1, from 3: 1 to 100: 1, in which the ratio represents the weight ratio of the total weight of at least one agent blocking the bitter taste (1) to the total weight of the substance (4).
In one embodiment, the weight ratio of at least one bitter taste blocking agent (1) to L-alanine varies from 1: 1 to 40000: 1, eg, from 10: 1 to 20,000: 1, 100: 1 to 10000: 1, from 100: 1 to 500: 1, from 200: 1 to 5000: 1, from 200: 1 to 400: 1, from 500: 1 to 3000: 1, the ratio represents the ratio by weight of the total weight of at least one bitter taste blocking agent (1) to the total weight of L-alanine.
In one embodiment, the weight ratio of at least one bitter taste blocking agent (1) to L-leucine varies from 1.7: 1 to 67,000: 1, eg, from 10: 1 to 50000: 1, 100: 1 to 10000: 1, from 100: 1 to 1000: 1, from 200: 1 to 5000: 1, from 200: 1 to 800: 1, from 500: 1 to 3000: 1, in which the ratio represents the weight ratio of the total weight of at least one bitter taste blocking agent (1) to the total weight of L-leucine.
In one embodiment, the weight ratio of at least one bitter taste blocking agent (1) to glycine ranges from 2.1: 1 to 84000: 1, eg, from 10: 1 to 50000: 1, of 10: 1 to 500: 1, 100: 1 to 10000: 1, from 100: 1 to 300: 1, from 200: 1 to 5000: 1, from 500: 1 to 3000: 1, in which the ratio represents the weight ratio of the total weight of at least one bitter taste blocking agent (1) to the total weight of the glycine.
In one embodiment, the weight ratio of at least one bitter taste blocking agent (1) to L-aspartic acid ranges from 1: 1 to 41700: 1, eg, from 10: 1 to 30,000: 1, 10: 1 to 30: 1, from 50: 1 to 300: 1, 100: 1 to 10000: 1, from 200: 1 to 5000: 1, from 500: 1 to 3000: 1, in which the ratio represents the weight ratio of the total weight of at least one bitter taste blocking agent (1) to the total weight of L-aspartic acid.
In one embodiment, the weight ratio of at least one bitter taste blocking agent (1) to L-lysine monohydrate ranges from 6: 1 to 25,000: 1, eg, from 10: 1 to 20000: 1, from 100: 1 to 15,000: 1, from 1000: 1 to 10000: 1, from 2000: 1 to 8000: 1, wherein the ratio represents the ratio by weight of the total weight of the least at least one blocking agent of bitter taste (1) to the total weight of L-lysine monohydrate.
In one embodiment, the weight ratio of at least one bitter taste blocking agent (1) to L-threonine varies from 6: 1 to 25,000: 1, for example, from 10: 1 to 20,000: 1, 100: 1 to 15,000: 1, from 50: 1 to 500: 1, 100: 1 to 500: 1, from 1000: 1 to 10000: 1, from 2000: 1 to 8000: 1, in which the ratio represents the weight ratio of the total weight of at least one bitter taste blocking agent (1) to the total weight of L-threonine.
In one embodiment, the weight ratio of at least one bitter taste blocking agent (1) to L-isoleucine ranges from 1.5: 1 to 63000: 1, eg, from 10: 1 to 50000: 1, 100: 1 to 10000: 1, from 100: 1 to 1000: 1, from 200: 1 to 5000: 1, from 200: 1 to 800: 1, from 500: 1 to 3000: 1, in which the ratio represents the ratio by weight of the total weight of at least one agent of blockade of bitter taste (1) to the total weight of L-isoleucine.
In one embodiment, the weight ratio of at least one bitter taste blocking agent (1) to L-tyrosine ranges from 1: 1 to 41700: 1, eg, from 10: 1 to 30,000: 1, 100: 1 to 10000: 1, from 100: 1 to 500: 1, from 200: 1 to 5000: 1, from 200: 1 to 400: 1, from 500: 1 to 3000: 1, in which the ratio represents the weight ratio of the total weight of at least one bitter taste blocking agent (1) to the total weight of L-tyrosine.
In one embodiment, the weight ratio of at least one bitter taste blocking agent (1) to L-methionine ranges from 10: 1 to 50000: 1, eg, from 100: 1 to 40000: 1, 1000: 1 to 30000: 1, from 2000: 1 to 20000: 1, from 3000: 1 to 18000: 1, from 5000: 1 to 15000: 1, in which the ratio represents the ratio by weight of the total weight of at least one bitter taste blocking agent (1) to the total weight of L-methionine.
In one embodiment, the weight ratio of at least one bitter taste blocking agent (1) to L-proline ranges from 3: 1 to 125,000: 1, eg, from 10: 1 to 100000: 1, 100: 1 to 50000: 1, from 100: 1 to 500: 1, from 10: 1 to 500: 1, from 500: 1 to 20000: 1, from 1000: 1 to 10000: 1, from 2000: 1 to 8000 : 1, wherein the ratio represents the weight ratio of the total weight of at least one bitter taste blocking agent (1) to the total weight of L-proline.
In one embodiment, the weight ratio of at least one bitter taste blocking agent (1) to L-serine ranges from 0.4: 1 to 14,000: 1, eg, from 10: 1 to 10000: 1, 1: 1 to 500: 1, from 1: 1 to 200: 1, from 100: 1 to 5000: 1, from 200: 1 to 4000: 1, 300: 1 from 3000: 1, more preferably, in which the ratio represents the weight ratio of the total weight of at least one bitter taste blocking agent (1) to the total weight of L-serine.
In one embodiment, the weight ratio of at least one bitter taste blocking agent (1) to L-valine (vi) ranges from 2.1: 1 to 84000: 1, eg, from 10: 1 to 50000: 1, from 100: 1 to 10000: 1, from 100: 1 to 1000: 1 from 200: 1 to 5000: 1, from 200: 1 to 1000: 1,500: 1 from 3000: 1, in which the ratio represents the weight ratio of the total weight of at least one bitter taste blocking agent (1) to the total weight of L-valine.
In one embodiment, the weight ratio of at least one bitter taste blocking agent (1) to L-glutamic acid ranges from 5: 1 to 10000: 1, eg, from 1: 1 to 500: 1, 10: 1 to 500: 1, from 10: 1 to 5000: 1, from 10: 1 to 100: 1, from 50: 1 to 4000: 1, 100: 1 to 3000: 1, more preferably, the ratio by weight is 255: 1, wherein the ratio represents the weight ratio of the total weight of at least one bitter taste blocking agent (1) to the total weight of L-glutamic acid.
In one embodiment, the weight ratio of substance (i) (naringin) to substance (vi) ranges from 0.084: 1 to 3356: 1, for example, from 0.1: 1 to 3000: 1, from 0.5: 1 to 2000 : 1, from 1: 1 to 1000: 1, from 2: 1 to 500: 1, from 3: 1 to 100: 1, wherein the ratio represents the ratio by weight of the total weight of the substance (i) to the total weight of the substance (vi).
In one embodiment, the weight ratio of substance (i) (naringin) to L-alanine (vi) ranges from 1: 1 to 40000: 1, for example, from 10: 1 to 20000: 1, of 100: 1 at 10000: 1, from 100: 1 to 500: 1, from 200: 1 to 5000: 1, from 200: 1 to 400: 1, from 500: 1 to 3000: 1, the ratio represents the ratio by weight of the weight total of the substance (i) to the total weight of L-alanine (vi).
In one embodiment, the weight ratio of substance (i) (naringin) to L-leucine (vi) ranges from 1.7: 1 to 67000: 1, for example, from 0: 1 to 50000: 1, of 100: 1 to 10000: 1, from 100: 1 to 1000: 1, from 200: 1 to 5000: 1, from 200: 1 to 800: 1, 500: 1 to 3000: 1, in which the ratio represents the ratio by weight of the total weight of the substance (i) to the total weight of L-leucine (vi).
In one embodiment, the weight ratio of substance (i) (naringin) to glycine (vi) ranges from 2.1: 1 to 84000: 1, for example, from 10: 1 to 50000: 1, from 10: 1 to 500: 1, 100: 1 to 10000: 1, from 100: 1 to 300: 1, from 200: 1 to 5000: 1, from 500: 1 to 3000: 1, in which the ratio represents the ratio by weight of the total weight of the substance (i) to the total weight of the glycine (vi).
In one embodiment, the weight ratio of substance (i) (naringin) to L-aspartic acid (vi) ranges from 1: 1 to 41700: 1, for example, from 10: 1 to 30,000: 1, of 10: 1 to 30: 1, from 50: 1 to 300: 1, 100: 1 to 10000: 1, from 200: 1 to 5000: 1, from 500: 1 to 3000: 1, in which the relationship represents the ratio by weight of the total weight of the substance (i) to the total weight of the L-aspartic acid (vi).
In one embodiment, the weight ratio of substance (i) (naringin) to L-lysine monohydrate (vi) ranges from 6: 1 to 25,000: 1, eg, from 10: 1 to 20000: 1, of 100: 1 to 15000: 1, from 1000: 1 to 10000: 1, from 2000: 1 to 8000: 1, in which the ratio represents the ratio by weight of the total weight of the substance (i) to the total weight of L-lysine monohydrate (vi).
In one embodiment, the weight ratio of substance (i) (naringin) to L-threonine (vi) ranges from 6: 1 to 25,000: 1, eg, from 10: 1 to 20000: 1, from 100: 1 to 15,000: 1, from 50: 1 to 500: 1, 100: 1 to 500: 1, from 1000: 1 to 10000: 1, from 2000: 1 to 8000: 1, in which the ratio represents the ratio by weight of the total weight of the substance (i) to the total weight of L-threonine.
In one embodiment, the weight ratio of substance (i) (naringin) to L-isoleucine (vi) ranges from 1.5: 1 to 63000: 1, for example, from 10: 1 to 50000: 1, of 100: 1 to 10000: 1, from 100: 1 to 1000: 1, from 200: 1 to 5000: 1, from 200: 1 to 800: 1, from 500: 1 to 3000: 1, in which the ratio represents the ratio per weight of the total weight of the substance (i) to the total weight of L-isoleucine (vi).
In one embodiment, the weight ratio of substance (i) (naringin) to L-tyrosine (vi) ranges from 1: 1 to 41700: 1, for example, from 10: 1 to 30000: 1, of 100: 1 at 10000: 1, from 100: 1 to 500: 1, from 200: 1 to 5000: 1, from 200: 1 to 400: 1, from 500: 1 to 3000: 1, in which the relationship represents the ratio by weight of the total weight of the substance (i) to the total weight of L-tyrosine (vi).
In one embodiment, the weight ratio of substance (i) (naringin) to L-methionine (VI) ranges from 10: 1 to 50000: 1, eg, from 100: 1 to 40000: 1, of 1000: 1 to 30000: 1, from 2000: 1 to 20000: 1, from 3000: 1 to 18000: 1, from 5000: 1 to 15000: 1, in which the ratio represents the ratio by weight of the total weight of the substance (i) to the total weight of L-methionine (vi).
In one embodiment, the weight ratio of substance (i) (naringin) to L-proline (VI) ranges from 3: 1 to 125,000: 1, for example, from 10: 1 to 100000: 1, of 100: 1 at 50000: 1, from 100: 1 to 500: 1, from 10: 1 to 500: 1, from 500: 1 to 20000: 1, from 1000: 1 to 10000: 1, from 2000: 1 to 8000: 1, wherein the ratio represents the ratio by weight of the total weight of the substance (i) to the total weight of the L-proline (vi).
In one embodiment, the weight ratio of substance (i) (naringin) to L-serine (vi) ranges from 0.4: 1 to 14000: 1, for example, from 10: 1 to 10000: 1, from 1: 1 to 500: 1, from 1: 1 to 200: 1, from 100: 1 to 5000: 1, from 200: 1 to 4000: 1, 300: 1 from 3000: 1, more preferably, in which the ratio represents the weight ratio of the total weight of the substance (i) to the total weight of L-serine (vi).
In one embodiment, the ratio by weight of substance (i) (naringin) to L-valine (vi) varies from 2.1: 1 to 84000: 1, for example, from 10: 1 to 50000: 1, from 100: 1 to 10000: 1, from 100: 1 to 1000: 1 from 200: 1 to 5000: 1, from 200: 1 to 1000: 1, from 500: 1 to 3000: 1, in which the ratio represents the ratio by weight of the total weight of the substance (i) to the total weight of the L-valine (vi).
In one embodiment, the ratio by weight of substance (i) (naringin) to L-glutamic acid (vi) varies from 5: 1 to 10000: 1, for example, from 1: 1 to 500: 1, from 10: 1 to 500: 1, from 10: 1 to 5000: 1 , from 10: 1 to 100: 1, from 50: 1 to 4000: 1, 100: 1 to 3000: 1, more preferably, the weight ratio is 255: 1, wherein the ratio represents the ratio by weight of the total weight of the substance (i) to the total weight of the L-glutamic acid (vi).
As used herein, the term "salt (s)" when referring to amino acids means the physiologically acceptable acid addition salts and base salts of the amino acids. Acid addition salts are formed from acids that form non-toxic salts. Examples include but are not limited to acetate salts, aspartate, benzoate, besylate, bicarbonate, carbonate, bisulfate, sulfate, borate, camsylate, citrate, edisilate, esylate, formate, fumarate, gluceptate, gluconate, glucuronate, hexafluorophosphate, hybienate, hydrochloride / chloride, hydrobromide, bromide, iodide, iodide , isethionate, lactate, malate, maleate, malonate, mesylate, methylsulfate, naphthylate, nicotinate, nitrate, orotate, oxalate, palmitate, pamoate, phosphate, hydrogen phosphate, dihydrogen phosphate, saccharate, stearate, succinate, tartrate, tosylate and trifluoroacetate . Suitable basic salts are formed from bases that form non-toxic salts. Examples include but are not limited to the aluminum, arginine, benzathine, calcium, choline, diethylamine, diolamine, glycine, lysine, magnesium, meglumine, olamine, potassium, sodium, tromethamine and zinc salts.
As used herein, the term "hydrate (s)", when referring to amino acids means an amino acid that includes water. The "hydrate (s)" are formed by the addition of water, or its elements. In one embodiment, an amino acid can form crystals that incorporate water in the crystal structure without chemical alteration.
As used herein, the term "flavoring ingredients" may include those flavor ingredients known in the art, such as natural and artificial flavors. These flavoring ingredients may be chosen from synthetic flavor oils and aromatic flavoring ingredients and / or oils, oleoresins and extracts derived from plants, leaves, flowers, fruits, etc., and combinations thereof. Representative non-limiting flavor oils include peppermint oil, cinnamon oil, oil of wintergreen (methyl salicylate), peppermint oil, Japanese peppermint oil, clove oil, bay oil, anise oil, eucalyptus oil, oil of thyme, cedar leaf oil, nutmeg oil, allspice, sage oil, mace, bitter almond oil and cassia oil. Also useful flavoring ingredients are the flavors of artificial, natural and synthetic fruits such as vanilla and citrus oils including lemon, orange, lime, grapefruit, Yazu, sudachi, and fruit essences, including apple, pear, peach, grape, cranberry, strawberry, raspberry, cherry, plum, pineapple, watermelon, melon, apricot, banana, apricot, ume, cherry, raspberry, blackberries, tropical fruits, mango, mangosteen, pomegranate, papaya, etc. Other potential flavors include a milk flavor, a butter flavor, a cheese flavor, a cream flavor, and a yogurt flavor; a vanilla flavor; tea flavors, or coffee, such as green tea flavor, an oolong tea flavor, a tea flavor, a cocoa flavor, a chocolate flavor, and a coffee flavor; mint flavors, such as a mint flavor, a spearmint flavor, and a Japanese mint flavor; spicy flavors, such as an asafetida flavor, an ajowan flavor, an aniseed flavor, an angelica flavor, a fennel flavor, a Jamaican pepper flavor, a cinnamon flavor, a chamomile flavor, a mustard flavor, a cardamom flavor, a caraway flavor, a cumin flavor, a clove flavor, a pepper flavor, a cilantro flavor, a sassafras flavor, a salty taste, a Zanthoxyli Fructus flavor, a knob flavor , a juniper berry flavor, a ginger flavor, a star anise flavor, a radish flavor, a thyme flavor, a tarragon flavor, a dill flavor, a pepper flavor, nutmeg flavor, a basil flavor, a marjoram flavor, a rosemary flavor, a laurel leaf flavor, and a wasabi (Japanese horseradish) flavor; alcoholic flavors, such as a wine flavor, a whiskey flavor, a brandy flavor, a rum flavor, a gin flavor, and a liquor flavor; floral flavors and vegetable flavors, such as onion flavor, a garlic flavor, a cabbage flavor, a carrot flavor, a celery flavor, mushroom flavor, and a tomato flavor. These flavoring ingredients can be used in liquid, or solid form and can be used individually, or in mixtures. The commonly used flavors include mints, such as peppermint, menthol, spearmint, artificial vanilla, cinnamon derivatives, and various fruit flavors, used individually, or in mixtures. Flavors can also provide breath-freshening properties, particularly mint flavors when used in combination with cooling agents.
Other useful flavoring ingredients include aldehydes and esters, such as cinnamyl acetate, cinnamaldehyde, citral diettlacetal, dihydrocarvyl acetate, eugenyl formate, p-methylamisol and so on, can be used. In general, any flavoring ingredient, or food additive, such as those described in: "Chemicals used in Food Processing", (Chemicals Used in Food Processing), publication 1274, pages 63 to 258, by the National Academy of Sciences, you can use. This publication is incorporated herein for reference.
Other examples of aldehyde flavoring ingredients include, but are not limited to, acetaldehyde (apple), benzaldehyde (cherry, almond), anisic aldehyde (licorice, anise), cinnamic aldehyde (cinnamon), citral, ie, alpha-citral (lemon , lime), neral, that is, beta-citral (lemon, lime), decanal (orange, lemon), ethyl vanillin (vanilla, cream), heliotrope, that is, piperonal (vanilla, cream), vanillin (vanilla, cream ), alpha-amyl cinnamaldehyde (spicy fruity flavors), butyraldehyde (butter, cheese), valeraldehyde (butter, cheese), citronella (modifies, many types), decanal (citrus fruits), aldehyde C-8 (citrus fruits), aldehyde C-9 (citrus fruits), aldehyde C-12 (citrus fruits), 2-ethyl butyraldehyde (berries), hexenal, ie trans-2 (berries), tolyl aldehyde (cherry, almond), veratraldehyde (vanilla) 2,6, -dimethyl-5-heptenal, ie, melonal (melon), 2,6-dimethyloctanal (green fruit), and 2 dodecenal- (citrus) s, tangerine), cherry, grape, strawberry cake, and mixtures thereof. These lists of flavoring ingredients are merely exemplary and are not intended to limit the term "flavoring ingredient", or the scope of the present invention in general.
In some embodiments, the flavoring ingredient may be employed in liquid form and / or in dry form. When employed in the latter form, suitable drying means such as oil spray drying can be used. Alternatively, the flavoring ingredient can be absorbed onto water-soluble materials, such as cellulose, starch, sugar, maltodextrin, gum arabic and so on, or it can be encapsulated. The actual techniques for preparing such dry forms are well known.
In some embodiments, the flavoring ingredients may be used in many different physical forms, which are well known in the art to provide an initial flavor burst and / or a prolonged taste sensation. Without being limited thereto, such physical forms include free forms, such as spray drying, powder forms, beads, encapsulated forms, and mixtures thereof.
The flavoring ingredients identified above are known in the art and are commercially available.
Methods of manufacturing a composition X of the present invention In one aspect, the present invention relates to a method of making the composition X as defined above, comprising the step of mixing the substances (1) (2), and (3).
In one aspect, the present invention relates to a method of making composition X as defined above, comprising the step of mixing substances (i), (ii) (iii) (iv) and (v), preferably the step in the mixture of substances (i), (iii) (iv) and (v).
In one aspect, the present invention relates to a method of manufacturing the composition X as defined above comprising the step of mixing the substances (I), (II) and (III).
In one embodiment, the method further comprises the step of combining the X composition of the present invention with at least one additional substance, wherein the additional substance is selected, preferably from amino acids and flavoring ingredients, and combinations thereof. .
Sweetening compositions It has now been discovered that sweetening compositions comprising composition X, as defined above, are useful in 1) reducing the amount of standard sugar, such as sucrose that may be present in a consumable product, and / or in 2) the substitution of standard sugar, such as sucrose that may be present in a consumable product.
In another aspect, the invention relates to a sweetening composition comprising (a) at least one sweetener; Y (b) a composition X, as defined above.
As used herein, the term "composition X as defined above" includes any and all compositions X, as well as their preferred embodiments and specific combinations of the substances described above and / or in the present document.
In one embodiment, the sweetening composition comprises at least one artificial, or natural, sweetener which, once consumed, is capable of leaving an unpleasant taste, aftertaste, or persistent sweetness in the buccal cavity.
Examples of artificial sweeteners, or natural sweeteners include, but are not limited to abiziasaponin, abrusosidas, in particular abrusosida A, Abrusosida B, abrusosida C, abrusosida D, acesulfame potásico, advantamo, albiziasaponin, alitame, aspartame, superaspartame, bayunosidas, in particular bayunosida 1, bayunosida 2, bracein, brioside, brionoside, brionodulcoside, carnosifloside, carrelamo, curculin, cyanine, chlorogenic acid, cyclamates and their salts, cyclocarioside I, dihydroquercetin-3-acetate, dihydroflavenol, dulcoside, gaudichaudioside, glycyrrhizin, glycyrrhetin, gipenoside, hematoxylin, hernandulcin, somogrosides, in particular iso-mogrósida V, lugdunamo, magap, mabinlins, micronesculin, mogrosidas (they have guo), in particular mogrósida IV and mogrósida V, monatina and its derivatives, monelina, mucuroziosida, naringina -dihydrochalcone (NarDHC), neohesperidin dihydrochalcone (NDHC), neotame, osladin, pentadin, periandrin IV, perillartine, d-phenylalanine, flomisosides, in particular flomisoside 1, flomisoside 2, flomisoside 3, flomisoside 4, floridzin, filodulcin, polpodiosides, polipodoside A, pterocariosides, rebaudiosides, in particular, rebaudioside A, rebaudioside 6, rebaudioside C, rebaudioside D, rebaudioside F, Rebaudiosida G, rebaudioside H, rubusosides, saccharin and its salts and derivatives, scanadenida, selligueanin A, siamenosides, in particular siamenoside I, stevia, steviolbioside, stevioside and other steviol glycosides, estrogins, in particular estrogen 1, estrogen 2, estrogin 4, softened A, softened B, softened G, softened H, softened I, softened J, sucralose, sucralonate, sucrooctate, talin, telosmoside A15, thaumatin, in particular, thaumatin I and II, trans -anethole, trans-cinnamaldehyde, trilobate and D-tryptophan, including extracts, or enriched fractions of natural sweeteners. The sweeteners identified above are known in the art and are commercially available.
The extracts, or enriched fractions of natural sweeteners may include extracts with more than 10% p, preferably with more than 50% p and more preferably, with more than 90% p of the sweetener in question in relation to the dry mass of the fraction.
In one embodiment, the sweetener is selected from the group consisting of extracts and the corresponding enriched fractions of: extracts of Thaumatococcus (plant of sweet prayers), extracts of Stevia ssp. (in particular Stevia rebaudiana), swingle extract (Mormordica, or grosvenoríi Siratia, luo-han-guo), extracts of Glycerryzia ssp. (in particular the Glycerhyzia glabra), extracts of Rubus ssp. (In particular Suavissimus Rubus), citrus extracts, extracts of Lippia dulcis, tea extracts Buddha. { Hydrangea dulcis and other phylodulin comprising Hydrangea spp.).
Preferably, the at least one sweetener is selected from the group consisting of acesulfame potassium, aspartame, sucralose and thaumatin.
Preferably, the at least one sweetener comprises the acesulfame potassium sweetener.
Preferably, the at least one sweetener comprises a first and a second sweetener.
Preferably, the at least one sweetener comprises the sweetener acesulfame potassium and thaumatin.
In a particularly preferred embodiment at least one sweetener comprises sweeteners acesulfame potassium and sucralose.
In a particularly preferred embodiment, the amount of the substances (1) (2) and (3), preferably (1) (2a), (2b), (3a) and (3b), of the substances (i) , if appropriate of (ii) (iii) (iv) and (v) and of the substances (I), (II) and (III) respectively, in the sweetening composition is lower than its concentration of the taste threshold.
In another embodiment, the sweetening composition further comprises at least one additional sweetener.
Examples of additional sweeteners include, but are not limited to, sugar alcohols, or sugar sweeteners selected from the group consisting of erythritol, galactitol, hydrogenated starch syrups, maltitol and sorbitol syrups, inositol, isomalt, lactitol, maltitol, mannitol , xylitol, arabinose, dextrin, dextrose, fructose, high fructose corn syrup, fructooligosaccharides, fructooligosaccharide syrups, galactose, galactooligosaccharides, glucose, hydrolysates / starch syrups (hydrogenated) and glucose, isomaltulose, lactose, lactose hydrolyzate, maltose, mañosa, rhamnose, ribose, sucrose, tagatose, trehalose, xylose, and combinations thereof. The sweeteners identified above are known in the art and are commercially available.
Preferably, the at least one additional sweetener is sucrose.
The at least one additional sweetener can be a caloric sweetener and / or a non-caloric sweetener.
In one embodiment, the sweetening compositions of the present invention further comprise at least one sweetness enhancer, for example at least two or at least three. Suitable sweetness enhancers are well known in the art. In one embodiment at least one sweetness enhancer can be selected from the group consisting of: terpenes (such as sesquiterpenes, diterpenes, and triterpenes), flavonoids, amino acids, proteins, polyols, other known sweeteners natural (such as cinnamaldehydes, and selligueains hematoxylin dyes), secodamaran glucosides, and analogs thereof.
Exemplary sweetness enhancers include: stevioside, steviolbioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside F, dulcoside A, rubososide; hernandulcin; diperpenoid pine rosin; mucurozioside; baiyunosdia; flomisoside, such as flomisoside I and II flomisodia, glycyrrhizic acid; periandrins, such as periandrin I, periandrin II, periandrin III, and periandrin IV; osladin; polipodosides, such as polypodoside A and polypodoside B; mogrósidas, such as mogrósida IV and mogrósida V; abrusosida A and abrusosdia B; cyclocarioses, such as cyclocarioside A and cyclocarioside B; pterocarioside A and pterocarioside B; flavonoids, such as philodulin, floridzin, neoastilbin, and dihydroquercetin acetate, amino acids, such as glycine and monatin, proteins, such as taumatins (thaumatin I, thaumatin II, thaumatin III, and thaumatin IV), monelin, mabinlins (mabinlin I and mabinlin II), bracein, miraculin, and curculin; polyols such as erythritol, cinnamaldehyde; seligueainas, such as selligueain A and seligueaina B; hematoxylin, and mixtures thereof.
Other exemplary sweetness enhancers include: diterpenoid pine rosin; floridizin; neoastilbin; dihydroquercetin acetate, glycine, erythritol; cinnamaldehyde, selligueain A; selligueain B; hematoxylin; rebaudioside A, rebaudioside B; rebaudioside C, rebaudioside D; rebaudioside E; Dulcoside A; steviolbioside; Ruboside; stevia; stevioside; steviol 13? -β-D-glucoside; Mosagrida V; luo han guo; siamenoside; siamenoside I; monatin and salts thereof (monatin SS, RR, RS, SR); curculin; glycyrrhizic acid and its salts; thaumatin I; Thaumatin II; Thaumatin III; thaumatin IV; monelina; Mabinlin I; Mabinlin II; Brazein; hernandulcin; filodulcin; gliciphyllin; floridzin; trilobatin; baiyunoside; osladin; polipodoside A; polipodoside B; pterocarioside A; pterocarioside B; mucurozioside; lib mucurozioside; flomisoside I; flomisoside II; periandrin I; periandrin II; periandrin III; periandrin VI; periandrin V; Cyclocarioside A; Cyclocarioside B; softened A; softened B; soft G; softened H; softened I; softened J; lablane glycosides; baiyunoside; gaudichaudiosida A; Moglosside IV; iso-mogoside; Brydulcoside; briobioside; brioside; brionoside; carnosiflosida V; carnosifloside VI; Escandenoside R6; 1 1-oxomogroside V; abrusosida A; abrusosida B; abrusoside C; abrusoside D; abrusosida E; gipenoside XX; glycyrrhizin; apioglicirrhizin; araboglycyrrhizin; pentadin; perilylaldehyde; rebaudioside F; steviol; ß-D-glucopyranosyl ester of 13 - [(2-0- (3-OaD-glucopyranosyl) -PD-glucopyranosyl-3-0-PD-glucopyranosyl- -D-glucopyranosyl) oxy] caur-16-en- 18-oico; 13 - [(2-0-β-β-β-glucopyranosyl-3-0- (4-0-aD-glucopyranosyl) -PD-glucopyranosyl- -D-glucopyranosyl) oxy] caur-16 acid ß-D-glucopyranosyl ester -en-18-oico; ß-D-glucopyranosyl ester of 13 - [(3-0- -D-glucopyranosyl-β-D-glucopyranosyl ester of ß-D-glucopyranosyl) oxy] caur-16-en-18-oic acid; ß-D-glucopyranosyl ester of 13-hydroxy-caur-16-en-18-oic acid; 13-Methyl-16-oxo-17-norcauran-18-oic acid ß-D-glucopyranosyl ester; 13 - [(2-0-β-β-glucopyranosyl-3-O-β-D-giucopyranosyl-β-D-glucopyranosyl) oxy] caur-15-en-18- acid ß-D-glucopyranosyl ester oico 13 - [(2-0-3-D-glucopyranosyl-3-0- -D-glucopyranosyl- -D-glucopyranosyl) oxy] caur-15-en-18-oic acid ß-D-glucopyranosyl ester; ß-D-glucopyranosyl ester of 13 - [(2-0-β-D-glucopyranosyl-3-O ^ -D-glucopyranosyl] ^ - D-glucopyranosyl) oxy] -17-hydroxy-caur-15-en- 18-oico; 13 - [(2-O-β-β-glucopyranosyl-3-0 ^ -D-glucopyranosyl ^ -D-glucopyranosyl) oxy] -16-hydroxy cauran-18-oic acid ß-D-glucopyranosyl ester; ß-D-glucopyranosyl ester of the acid 13 - [(2-0-ß -? ^ ?????? G3 ?? 8 ?? - 3-0-ß -? ^ ?????? G3 ?? 8 ???????????????? G3 ?? 5 ??) oxy] -16-hydroxy cauran-18-oico; isosteviol; mogroside IA; mogroside IE; mogroside ll-A; mogroside ll-E; Mogroside III; mogroside V; Isomogroside V; 1 1-Oxomogroside; mogrol; 1 1- oxomogrol; 1 -oxomogroside IA; 1- [13-hydroxycaur-16-en-18-oto] -β-D-glucopyranuronic acid ^ -D-glucopyranosyl ester of 13 - [(2-CH3-D-glucopyranosyl) -? ^ ?????? ? G ??? ß? ???] - 17-hydroxy-caur-15-en-18-oico ester (rebaudioside E) of acid- (2-0-β-D-glucopyranosyl ^ -D-glucopyranosyl) 13 - [(2-0 ^ -D-glucopyranosyl ^ -D-glucopyranosyl) oxy] caur-16-en-18-oic acid ester (2-0 ^ -D-glucopyranosyl-3-D-glucopyranosyl) ) 13 - [(2-0-aL-rhamnopyranosyl-3-0-β-D-glucopyranosyl-β-D-glucopyranosyl) oxy] caur-16-en-18-oic acid ester- ( 2-0-aL-rhamnopyranosyl ^ -D-glucopyranosyl) 13 - [(2-O-ß -? ^ ?????? Gß ?? e? ^ -? - ß -? ^ ?????? Gß ?? e? -ß -? ^ ?????? Gß ?? e ??) oxy] - caur-16-en-18-oico; ß-D-glucopyranosyl ester of 13 - [(2- 0 ^ -D-glucopyranosyl-β-D-glucopyranosyl) oxy] -17-oxo-caur-15-en-oico; ß-D-glucopyranosyl ester of 13 - [(2-0- (6-0-ß- ? ^ ?????? G3 ?? 5 ??) - ß -? ^ ?????? G3 ?? 8 ?? - ß -? ^ ?????? G3 ?? 5 ??) ???] caur-16-en-18-oico; ß-D-glucopyranosyl ester of 13 - [(2-0-β-? -? - glucopyranosyl-3-0-β-D-fructofurnosilide) D-glucopyranosyl) oxy] caur- 16-en-18- oico acid ester- (6-0-P-D-xylopyranosyl ^ -D-glucopyranosyl) 13 - [(2-0-β-β-glucopyranosyl-D-glucopyranosyl) oxy] caur-16-en-18-oic acid; ester of acid- (4-O- (2-0-aD-glucopyranosyl) -aD-glucopyranosides-1-D-glucopyranosyl) 13 - [(2-0-β-β-glucopyranosyl-pD-glucopyranosyl) oxy] caur-16-en-18-oico; acid ester (2-0-6-deoxy- -D-glucopyranosyl- -D-glucopyranosyl) 13 - [(2-0- -D-glucopyranosyl-3-β-β-D-glucopyranosyl- -D- glucopyranosyl) oxy] caur-16-en-18-oico; 13 - [(2-0-β-β-glucopyranosyl ^ -D-glucopyranosyl) oxy] caur-15-en-18-oic acid β-D-glucopyranosyl ester; ß-D-glucopyranosyl ester of 13 - [(2-0-ß-γ-γ-γ-G3? 8? -3-0-ß-0 - ????? G3 ?? 8 acid ? - ß -? ^ ?????? G3 ?? 8 ??) ???] caur-16-en-18-oico; 13- [(2-O ^ -D-xylopyranosyl ^ -D-glucopyranosyl) oxy] caur-16-en-18-oic acid ß-D-glucopyranosyl ester; 13 - [(3-O ^ -D-glucopyranosyl ^ -D-glucopyranosyl) oxy] caur-16-en-18-oic acid β-D-glucopyranosyl ester; 3 - [(2-O-6-deoxy ^ -D-glucopyranosyl-3-0 ^ -D-glucopyranosyl-β-D-glucopyranosyl) oxy] caur-16-en-18- acid ß-D-glucopyranosyl ester oico ß-D-glucopyranosyl ester of 3 - [(2-0-6-deoxy-β-D-glucopyranosyl- ß -? ^ ?????? G ??? e? ???] caur-16-en - 8 - oico, and mixtures thereof.
Other exemplary sweetness enhancers include a: rebaudioside C, rebaudioside F, rebaudioside D, ß-D-glucopyranosyl ester of 13 - [(2-OpD-glucopyranosyl-3-OpD-glucopyranosyl] -β-D-glucopyranosyl) oxy] -17-hydroxy-caur-15-en-18-oico, ß-D-glucopyranosyl ester of 13 - [(2 -? - (3 -? - ß-0-9 ?????? G3 ?? 5?) -? -? ^ ?????? G3 ?? 8 ?? - 3 -? - ß-0-glucopyranosyl ^ -D-glucopyranosyl) oxy] caur-16-en- 18-oico, and rubosósida. In addition, for example at least one sweetness enhancer is chosen from rebaudioside A, stevioside, rebaudioside D, rebaudioside E, mogrósida V, mogrósida IV, braceína, and monatina.
In one embodiment, the composition X as defined above is present in the sweetening composition in an amount effective to modify, mask, reduce and / or suppress a persistent unpleasant taste, aftertaste, or sweetness of the sweetener, or at least one sweetness enhancer, wherein the amount is less than a concentration of the taste threshold associated with composition X.
Preferably, the effect of the composition X remains at least as long as the flavor of the at least one sweetener or of the at least one sweetness enhancer is perceived.
As used herein, the term "flavor threshold concentration associated with composition X" means that the minimum concentration at which a person can taste composition X as previously defined by the human sense of taste, in particular in an aqueous solution. In some embodiments, the concentration of the taste threshold may vary from person to person.
Based on the description of the composition X as defined above and in the specific ranges as defined above, a person skilled in the art will be able to select the effective amount as to modify, mask, reduce and / or suppress an unpleasant taste. , aftertaste, or lingering sweetness of at least one sweetener, or a sweetness enhancer, wherein the amount is less than a concentration of the taste threshold associated with composition X.
In a preferred embodiment, in the sweetening composition as defined above, the composition, as defined above, is present in an amount effective to modify, mask, reduce and / or suppress a bitter aftertaste and / or unpleasant astringency of acesulfame. potassium In one embodiment, the sweetening composition comprises from 0.1% to 20% p of composition X as defined above based on the total weight of the sweetening composition, for example, from 0.5% to 20% p, from 3% to 18%. % p, or from 4% to 16% p, from 0.55% to 18% p, from 0.60% to 16% p, from 0.65% to 14% p, from 0.70% to 12% p, from 0.75% to 10% p, from 0.80% to 8% p, from 0.80% to 7% p,% p from 0.80 to 6, from 0.80 to 5% p, from 0.85% to 4% p, from 0.85% to 3% p, from 0.85 % pa 2.5% p,% p from 0.85 to 2.3, from 0.90% to 2.2% p, 1.6% to 2.2% p from 0.90% to 2.1% p, from 1.0% to 1.15% p, from 0.9% to 1.2% p ,% p from 0.90 to 2.0, or from 0.90 to 1.8% p.
In a preferred embodiment, the sweetening composition comprises at least 0.1% p of composition X as defined above based on the total weight of the sweetening composition, for example, 0.2% p, 0.3% p, 0.4% p, 0.5 % p, 0.6% p, 0.7% p, 0.8% p, 0.9% p, 1.0% p, 1.1% p, 1.11% p, 1.2% p, 1.3% p, 1.4% p, 1.5% p, 1.6% p , 1.7% p, 1.8% p, 1.9% p, 1.96% p, 2.0% p, 2.1% p, 2.2% p, 2.3% p, 2.4% p, 2.5% p, 2.6% p, 2.7% p, 2.8 % p, 2.9% p, or 3.0% p.
In one embodiment, the sweetener composition comprises from 80% to 99.5% p of at least one sweetener based on the total weight of the sweetener composition, eg, from 82% to 99.5% p, from 84% to 99.4% p, from 94% to 99.5% p, from 86% to 99.3% p, from 88% to 99.2% p, from 86% to 99.1% p, from 88% to 99.0% p, from 90% to 98.9% p, from 92 % pa 98.9% p, from 93% to 98.9% p, from 93% to 99% p, from 94.2% to 98.1% p, from 94% to 99.1% p, from 85.1% to 98.9% p, from 94% pa 99.5% p, from 94% to 98.9% p, from 94% to 98.4% p, from 95% to 98.9% p, from 82% to 96% p, from 84% to 94% p, or from 86% to 92 % p.
In one embodiment, the sweetener composition comprises 35 % pa 99.9% p of acesulfame potassium based on the total weight of the sweetening composition, for example, from 45% to 99.9% p, from 50% to 99.5% p, from 60% to 99.5% p, from 70% to 99.5% % p, from 75% to 99.0% p, from 70% to 96% p, from 75% to 95% p, from 76% to 96% p, from 81% to 91% p, from 80% to 86% p , or 83% pa 89% p.
In one embodiment, the sweetening composition comprises from 1% to 50% p of sucralose based on the total weight of the sweetening composition, for example, from 1% to 40% p, from 3% to 40% p, of 5% pa 35% p, from 5% to 30% p, from 5% to 15% p, from 5% to 17% p, from 12% to 25% p, from 15% to 22% p, or from 9% to 15% % p.
In a preferred embodiment, the sweetening composition comprises from 77.0% p to 87.0% p of acesulfame potassium. In one embodiment, the sweetener composition further comprises 11.0% p to 19.0% p of sucralose In one embodiment, the sweetener composition further comprises 0.9% p to 2.2% p of composition X as defined above. In one embodiment, the sweetener composition may also contain 0.0% to 5.0% p glycerol. The above weight percentages can be based on the total weight of the sweetening composition.
In a preferred embodiment, the sweetening composition comprises from 35% to 99.9% p of acesulfame potassium based on the total weight of the sweetening composition, eg, from 45% to 99.9% w, from 50% to 99.5% w of 60 % pa 99.5% p, from 70% to 99.5% p, from 75% to 99.0% p, from 70% to 96% p, from 75% to 95% p, from 77% to 93% p, from 80% pa 90% p, from 82% to 88% p, or from 83% to 87% p. In one embodiment, the sweetener composition further comprises from 1% to 50% p of sucralose based on the total weight of the sweetener composition, for example, from 1% to 40% p, from 3% to 40%, of 5%. % pa 35% p, from 5% to 30% p, from 12% to 25% p, or from 15% to 22% p. In one embodiment, the sweetening composition further comprises from 0.1% to 20% p of composition X as defined above, for example from 0.5% to 20% p, from 0.55% to 18% p, of 0.60% p 16% p, from 0.65% to 14% p, from 0.70% to 12% p, from 0.75% to 10% p, from 0.80% to 8% p, from 0.80% to 7% p,% p, from 0.80% pa 6% p, from 0.80% to 5% p, from 0.85% to 4% p, from 0.85% to 3% p, from 0.85% to 2.5% p, from 0.85% to 2.3% p, from 0.90% to 2.2 % p, 1.6% pa 2.2% p from 0.90% pa 2.1% p, from 1.0% to 1.15% p, from 0.9% to 1.2% p, from 0.90% to 2.0% p, or from 0.90% to 1.8% p.
In a preferred embodiment, the sweetening composition comprises from 45% to 99.9% p of acesulfame potassium based on the total weight of the sweetening composition, eg, from 60% to 99.5% p, from 70% to 99.5% p, of 75 % pa 95% p, from 77% to 93% p, from 80% to 90% p, from 81% to 89% p, or from 83% to 89% p. In one embodiment, the sweetener composition further comprises from 1% to 40% p of sucralose based on the total weight of the sweetening composition, for example, from 3% to 40% p, from 3% to 35% p, of 3 % pa 30% p, from 3% to 25% p, from 5% to 20% p, from 7% to 17% p, from 9% to 15% p, or from 10% to 14% p. In one embodiment, the sweetener composition further comprises 0.1% to 20% p of composition X as defined above, for example from 0.1% to 18% p, from 0.1% to 15% p, from 0.1% to 10%. p, from 0.1% to 8% p, from 0.1% to 5% p, from 0.1% to 3% p, from 0.3% to 8% p, from 0.3% to 5, from 0.3% to 3, from 0.5% to 8% p, from 0.5% to 5% p, from 0.5% to 3% p, from 0.75 to 8% p, from 0.75% to 5% p, 0.75% to 3% p, from 1% to 8% p, from 1% to 5% p, from 1% to 3% p, from 1.5% to 3% p, or from 1.5% to 2.5% p.
In a particularly preferred embodiment, the sweetening composition comprises from 82.0% p to 87.0% p of acesulfame potassium, for example, from 83.0% p to 86.4% p, or from 83.5% p to 85.9% p. In one embodiment, the sweetener composition further comprises, from 11.0% p to 12.0% p sucralose, for example, from 11.2% p to 11.7% p, or from 11.4% p to 11.6% p. In one embodiment, the sweetening composition further comprises from 1.6% p to 2.2% p of composition X, for example, from 1.8% p to 2.0% p, or from 1.85% p a 1. 89% p. In one embodiment, the sweetener composition may contain from 0.0% p to 5.0% p glycerol, for example, from 0% p to 4.0% p or from 0.1% p to 4.0% p. The above weight percentages can be based on the total weight of the sweetening composition. Such forms of embodiment are referred to herein as "sweetener composition 1". These sweetening compositions 1, in one embodiment, are suitable for use in reducing the amount of standard sugar, such as sucrose that may be present in a consumable product.
In a particularly preferred embodiment, the sweetener composition comprises from 77.0% p to 82.0% p of acesulfame potassium, for example, from 77.4% p to 80.5% p, or from 78% p to 80% p. In one embodiment, the sweetener composition further comprises, from 17% p to 19% p of sucralose, for example, from 17.7% p to 18.4% p, or from 17.8% p to 18.3% p. In one embodiment, the sweetener composition further comprises from 0.9% p to 1.2% p of composition X, for example, from 1.0% p to 1.1% p, or from 1.0% p to 1.05% p. In one embodiment, the sweetener composition may contain from 0.0% p to 5.0% p glycerol, for example, from 0% p to 4.0% p or from 0.1% p to 4.0% p. The above weight percentages can be based on the total weight of the sweetening composition. Such forms of embodiment are referred to herein as "sweetening composition 2". The preferred sweetening composition 2, in one embodiment, is suitable for reducing the amount of standard sugar, such as sucrose that may be present in a consumable product, or for replace, or substantially replace, standard sugar such as sucrose that may be present in a consumable product.
In one embodiment, at least one sweetness enhancer is present in an amount at or below the level of the sweetness detection threshold of at least one sweetness enhancer. In some forms of mode, at least one sweetness enhancer is present in an amount below the level of the sweetness detection threshold of at least one sweetness enhancer. The detection threshold of sweetness may be specific for a particular compound. However, in general, in some forms of embodiment, at least one sweetness enhancer is present in an amount ranging from 0.5 ppm by weight to 3000 ppm by weight, eg, 0.5 ppm by weight to 1000 ppm by weight, from 1 ppm by weight to 300 ppm by weight; from 0.1 ppm by weight to 75 ppm by weight.
As used herein, the terms "sweetness threshold", "sweetness recognition threshold" and "sweetness detection threshold" means the level at which the lowest known concentration of a certain sweet compound, It is perceptible by the human sense of taste and may vary from person to person. For example, a typical threshold level of sweetness of sucrose in water may be 0.5%. In addition, for example at least one sweetness enhancer to be used can be tested in water, at least 25% lower and, at least 25% higher than the detection level of 0.5% sucrose in water to determine the threshold level of sweetness. A person skilled in the art will be able to select the concentration of the enhancer of at least one sweetness enhancer, so that an enhanced sweetness can be imparted to a composition containing at least one sweetener. For example, a person skilled in the art may select a concentration for at least one sweetness enhancer so that at least one sweetness enhancer imparts no perceptible sweetness to a composition that does not contain at least one sweetener.
In some embodiments, the compounds listed above as sweeteners may also function as sweetness enhancers. Generally speaking, some sweeteners can also function as sweetness enhancers, and vice versa. The sweetness enhancer (s) may (are) present in the sweetener composition in the amounts described above with respect to the first sweetener.
In one embodiment of the present invention, the sweetener composition of the present invention is liquid at ambient conditions. In another embodiment of the present invention, the sweetener composition of the present invention is solid at ambient conditions.
The sweetening composition or composition of the consumable product of the present invention may contain additional additives known to those skilled in the art. These additives include, but are not limited to: powder control agents, bubble forming agents, surfactants, emulsifiers, slats, greases, gums, hydrocolloids, fillers, vehicles, fibers, flavoring ingredients, flavor enhancers, flavor stabilizers, acidulants, anti-caking agents and free-flowing agents. Such additives are, for example, described by H. Mitchell (H. Mitchell, "Sweeteners and Sugar Alternatives in Food Technology", Backwell Publishing Ltd, 2006, which is incorporated in the present document as a reference in its entirety).
Preferably, the additional component is glycerol.
In one embodiment, the sweetening composition has a level of sweetness that is at least 190 greater than the level of the sweetness of natural sugar, i.e. sugar, granulated. In one embodiment, the sweetener composition has a level of sweetness that varies from 190 and 300 times the level of natural sugar sweetness, for example, 210 to 280 times the sweetness of natural sugar. Preferably, a 1 gram portion of the sweetener composition is 190 to 300 times sweeter than a 1 gram portion of granulated sugar.
Preferably, a 1 gram portion of the sweetener composition provides a sweetness comparable to one to three teaspoons of granulated sugar, preferably comparable to two teaspoons of granulated sugar. Preferably, one gram of the sweetener composition comprises fewer calories and carbohydrates than 1 gram of granulated sugar, eg, less than 0.5 grams of granulated sugar.
For example, the compositions may contain a sweetness comparable to granulated sugar (sucrose), and therefore "spoon-to-spoon", or "cup-to-cup" may be used in place of sugar.
The form of the sweetening composition can vary widely. For example, in one embodiment, the sweetening composition may be a fine, white powder. In one embodiment, the sweetening composition is a fine white-yellowish powder.
In one embodiment, the sweetening composition has a solubility, for example, at 20 ° C, from 230 g / l to 310 g / l, for example, from 250 g / l to 290 g / l, preferably approximately 270 g / l. In one embodiment, the sweetener composition is stable at a pH in the range of 3.0 to 7.5. In one embodiment, the sweetening composition is stable in pasteurization and / or stable in UHT.
The sweetener composition can have any suitable form including, but not limited to, an amorphous solid, a crystal, a powder, a tablet, a liquid, a bucket, a glaze, or coating, a granulated product, an abundant encapsulated form, or coated in carriers / particles, wet, or dry, or combinations thereof. In a preferred embodiment, the sweetening composition is a liquid under ambient conditions. In another embodiment, the sweetening composition is a solid at ambient conditions.
In one embodiment, the sweetening composition can be provided in pre-portioned packets, or in formulations ready for use, which include the sweetening composition. For example, in a modality in which another sweetener other than sucrose is employed, a single packet formulation (usually a 1 gram portion) can provide a sweetness comparable to that contained in two tablespoons of granulated sugar (sucrose) . It is known in the art that a "teaspoon" of sucrose comprises approximately 4 grams of sucrose.
In another embodiment in which another sweetener other than sucrose is used, a ready-to-use formulation can provide a sweetness comparable to the same volume of granulated sugar. Preferably, a single package for serving the composition comprising the compound of the formula (I) as defined above, or a derivative, or a stereoisomer, or a salt, or a hydrate thereof (eg, 1 gram) can provide a sweetness comparable to 0.9 to 9.0 grams of granulated sugar (sucrose). In another embodiment, 1 gram of the sweetener composition comprises fewer calories and carbohydrates than 1 gram of the granulated sugar.
Unless otherwise specified, all measurement numbers are presumed to have the word "approximately" in front of them, if the word "approximately" is not expressly used. As used herein, the term "approximately" covers the range of experimental error that occurs in any measurement.
As used herein, the phrase "comparable sweetness" means that an expert sensory evaluator, on average, will determine that the sweetness presented in a first composition, for example, composition X, is within a range of 80% to 120% of the sweetness presented in a second composition, for example, composition X. The phrase "a comparable sweetness" refers to a determination verified by four, or more, sensor evaluators experienced in an equivalent sweetness test (hereinafter referred to as a "taste and saliva test"). Thus, for example, 100 mg / ml of a sweetening composition provides a "comparable sweetness" at 100 mg / ml sucrose, if the sweetening composition has a sweetness within the sweetness range presented at 80-120 mg / ml sucrose.
The sweetness properties of the sweetening composition, in some embodiments, can be identified by a cell-based in vitro assay as described in European document EP 1 865 316 B1, which is incorporated herein by reference, or by field effector transistor technology, for example Alpha MOS.
The flavor of the sweetening composition with respect to the sweetness and / or properties of the sweetness enhancer and / or other flavors, in other embodiments, can be evaluated in vivo by the use of a panel of trained sensory evaluators experienced in the process of Sweet taste estimation, for example, in a taste and saliva test.
The taste masking properties of composition X, as defined above, for example, if the flavoring or composition X, as defined above, are useful for the modification, masking, reduction and / or suppression of a persistent unpleasant taste, aftertaste, or sweetness of at least one sweetener and / or sweetness enhancer in the sweetener composition, may also be evaluated using a taste test and saliva.
A taste and saliva test can also be used to evaluate whether the effect of the flavoring or the composition X remains at least as long as the taste of the at least one sweetener is perceived, or of the at least one sweetness enhancer. A taste and saliva test can also be used in the analysis of other determinations and / or taste evaluations.
In these cases, the panelists are asked to take a sample of the liquid to be evaluated, for example, the sweetening composition comprising the flavoring, or composition X, as defined above, in the mouth and after some time the taste perception is allowed by spitting the sample completely. Subsequently, the panelists are asked to rinse their mouths with water, or black tea to reduce possible potential drag effects. The tasting of a sample can be repeated if necessary.
In a first descriptive test (qualitative evaluation of the sweetening composition comprising the flavoring or composition X as defined above for sweetness, unpleasant taste, persistent aftertaste and / or sweetness) panelists are asked to taste the quality of the individual samples (a maximum of 3 of the subsequent samples). Individuals in the tasting panel are asked to answer the following questions regarding taste quality: 1) Is the flavor of the sample sweet? 2) Is there any other detectable flavor (for example, bitter, sour, salty, umami, etc.)? 3) Is there a persistent unpleasant taste, aftertaste, or sweetness? 4) Is there anything more to emphasize in the perception of the sample (rich flavor, for example)? In a second test (qualitative assessment of taste masking properties of the flavoring or composition X as defined above) the panelists were asked to answer questions in a pairwise comparison test to determine the taste masking properties of the flavoring or composition X as defined above. In this test the taste of the sweetening composition containing the flavoring or the composition X as defined above, was compared evenly to the flavor of the respective sweetening composition without the composition X as defined above. Once again the panelists are given samples. Two samples are prepared for a direct comparison with respect to persistent sweetness, unpleasant taste, aftertaste and sweetness.
A sample comprises the sweetening composition without composition X as defined above in a solvent. The other sample comprises the sweetener composition comprising the flavor or the composition X as defined above. The designation of the samples with A and B is random and decoded afterwards of the flavor procedure. The questions to answer are: 1) Is the taste of the sample sweeter than that of the other? 2) If yes, which one? 3) Are there other differences in taste between the two samples? The result of the taste and saliva test is a qualitative evaluation of the differences between the two samples.
Methods for making a sweetening composition X In another aspect, the present invention relates to a method for providing a sweetening composition, or a sweetness enhancer, comprising the step of adding to a sweetener, or a sweetness enhancer of the composition flavor as defined above, to produce a sweetening composition, or sweetness enhancer. As a result, the sweetening composition, or the sweetness enhancer has no substantially unpleasant taste, aftertaste, or persistent sweetness.
In one embodiment, the invention relates to a method for providing a sweetening composition, comprising the step of adding to acesulfame potassium and to sucralose the flavoring or composition X as defined above, to produce a sweetening composition. In a preferred embodiment, the glycerol can be added to the sweetening composition.
In another aspect, the invention relates to a method of modifying, masking, reducing and / or suppressing the persistent unpleasant taste, aftertaste, or sweetness of at least one sweetener, or sweetness enhancer as defined above. The method comprises the combination of the flavoring, or the composition X, as defined above with at least one sweetener, or a sweetness enhancer.
Preferably at least one sweetener (and / or a sweetness enhancer) is selected from the group consisting of artificial and natural sweeteners as defined above. More preferably at least one sweetener is selected from the group consisting of acesulfame potassium, aspartame, sucralose and thaumatin. More preferably at least one sweetener is acesulfame potassium.
Table sweetening compositions In another aspect, the present invention relates to tabletop sweetener compositions comprising the flavoring, or composition X, as defined above and methods of manufacturing such tabletop sweetener compositions.
As used herein, the term "tabletop sweetener" refers to sweetening compositions that comprise at least one sweetener and, optionally, at least one sweetness enhancer, which can be used in the preparation of various foods and / or as an additive to food items. As an example, the tabletop sweetener can be used in the preparation of baked goods and other sweetened foods. As another example, the sweetener of table can be used to season, sweeten, or customize a prepared food item, for example, drinks, fruit, or yogurt. In a preferred aspect, the tabletop sweetener is in a crystalline, granulated, or powder form. In various aspects, the tabletop sweetener will contain one, or more sweeteners and / or one, or more sweetness enhancers. In one embodiment, the tabletop sweetener may contain one, or both, of a caloric sweetener and / or substantially non-caloric sweeteners, and, if appropriate, one, or more, sweetness enhancers. Typical examples of caloric sweeteners that can be used in tabletop sweeteners include sucrose, fructose and glucose. Common tabletop forms of these caloric sweeteners include cane sugar, honey bee sugar, and the like. In recent decades, substantially, non-caloric sweeteners have gained popularity. In many cases, these sweeteners can be used as substitutes for caloric sweeteners and are referred to, often as "sugar substitutes." In many cases, sugar substitutes provide a sweetening effect greater than comparable amounts of caloric sweeteners, such as sucrose, or fructose. Therefore, smaller amounts of sugar substitutes are required to achieve a sweetness comparable to that of an amount of sugar. Sugar substitutes, however, typically have a flavor profile that differs from sucrose, or fructose. Such differences include, but are not limited to, increasing astringency, bitterness, different regimes, delayed appearance of the sweetness, and a different mouthfeel. Therefore, sugar substitutes are often formulated with other materials that can provide large amounts and can improve the flavor profile to be more similar to that of sucrose, or fructose. Therefore, sugar substitutes have been formulated to create a tabletop sweetener formulation having a volume and flavor profile that is comparable to sucrose, or fructose. However, consumers can distinguish low calorie sweetener formulations from caloric tabletop sweeteners. Therefore, if low-calorie tabletop sweeteners are to replace caloric tabletop sweeteners, low-calorie sweetener formulations should be continually improved to meet consumer demand.
Therefore, there is a need for new formulations of table-top sweeteners that are low in calories (or have no calories) that contain novel taste masking compositions, which can modify, mask, reduce and / or suppress an unpleasant taste, an aftertaste, or a persistent sweetness in the oral cavity left by sweeteners, or sweetness enhancers that do not present the disadvantages of known taste masking substances. In particular, there is great interest in new tabletop sweetener formulations containing compositions that do not have any flavor of their own, that do not reduce the sweetening power of the sweetener, or sweetness enhancer contained in the tabletop sweetener and in the best case scenario. , even to reduce than the amount of sweetener, or of the sweet flavor enhancer. In particular, several, or all unpleasant taste impressions, including but not limited to bitterness, unpleasant astringency, or persistent aftertaste and / or sweetness should be improved, i.e., reduced, or suppressed.
Accordingly, in another aspect, the invention relates to a tabletop sweetener composition comprising, (a) at least one sugar sweetener, which is selected from the group consisting of monosaccharides, disaccharides, oligosaccharides and polysaccharides, preferably the sugar sweetener at least one is selected from the group consisting of arabinose, dextrin, dextrose, fructose, high fructose corn syrup, fructooligosaccharides, fructooligosaccharide syrups, galactooligosaccharides, galactose, glucose, glucose and hydrolysates / starch syrups (hydrogenated), somaltulose, lactose, lactose hydrolyzate, maltose, mannose, rhamnose, ribose, sucrose, stachyose, tagatose, trehalose, xylose, and combinations thereof, more preferably the sugar sweetener at least one is a disaccharide and / or fructose; (b) at least one sugar alcohol (or polyol), which is selected from the group consisting of erythritol, galactitol, hydrogenated starch syrups, such as maltitol and sorbitol syrups, inositol, isomalt, lactitol, maltitol, mannitol, xylitol and combinations thereof, preferably a sugar alcohol is at least erythritol, and (c) at least one sweetener, or sweetening composition as defined above and (d) a taste masking amount of composition X as defined above.
Preferably at least one artificial, or natural, sweetener is selected from the group consisting of acesulfame potassium, aspartame, sucralose and thaumatin.
As used herein, a "taste masking amount" of the flavor or composition X as defined above, means an amount of the flavoring or composition X as defined above, which imparts an unexpected improvement in the flavor profile of, for example, tabletop sweetener compositions. As mentioned above, in some cases, for example, taste masking can be perceived as a reduction, or masking of the bitterness of the sweetening composition, the sweetening composition of table, or of the beverage, or of the food product comprising the sweetening composition. In other cases, for example, taste masking may also be perceived as an improvement in the sweetness of the sweetening composition, the tabletop sweetening composition, or the beverage composition, or the food product comprising the sweetening composition. The taste masking can also be a combination of the reduction of bitterness and the enhancement of sweetness.
In one embodiment, the tabletop sweetener composition comprises 0.5% to 20% p of the flavor, or composition X, as defined above, based on the total weight of the tabletop sweetener composition, for example, 3% pa 18% p, or from 4% to 16% p of composition X flavoring as defined above based on the total weight of the sweetening composition.
In one embodiment, the tabletop sweetening composition as defined above comprises the flavoring, or the composition X as defined above, in a taste masking amount effective to modify, mask, reduce and / or suppress an unpleasant taste, or an artificial aftertaste of at least one natural sweetener, wherein the amount of taste masking is less than the concentration of the flavor threshold associated with the flavoring or composition X.
In a preferred embodiment, the tabletop sweetening composition as defined above, comprises the flavoring, or the composition X, as defined above, in an amount effective to modify, mask, reduce and / or suppress an unpleasant taste, or aftertaste of acesulfame potassium, aspartame, sucralose, or thaumatin in which the amount is less than the concentration of the taste threshold associated with the flavoring or composition X.
Preferably, the effect of the flavoring or the composition X, remains at least for as long as the taste that is perceived of the sugar sweetener, the sugar alcohol sweetener and at least one sweetener.
In one embodiment, the tabletop sweetener composition as defined above, further comprises an amount of the cellulose flavor improver.
In some embodiments, the tabletop sweetener composition comprises a disaccharide and does not comprise fructose. In other embodiments, the tabletop sweetener composition comprises fructose and does not comprise disaccharide. In other embodiments, the tabletop sweetener compositions may contain both a disaccharide and a fructose.
As used herein, the terms "sugar sweetener (s)", or "carbohydrate (s)" refer to monosaccharides, disaccharides, oligosaccharides and polysaccharides such as, but not limited to, arabinose, dextrin, dextrose, fructose , high fructose corn syrup, fructooligosaccharides, fructooligosaccharide syrups, galactooligosaccharides, galactose, glucose, glucose and hydrolysates / starch syrups (hydrogenated), isomaltulose, lactose, lactose hydrolyzate, maltose, mannose, rhamnose, ribose, sucrose, stachyose, tagatose, trehalose, xylose, and combinations thereof.
As used in this document, the term "disaccharide" refers to any sugar that has two monosaccharide units. The monosaccharide units may exist as either ketones, or aldehydes, and may have a cyclic, or acyclic, structure.
When a monosaccharide exists as a cyclic structure, the monosaccharide can exist as a hemiacetal, or hemicetal, among other forms. Furthermore, when a monosaccharide exists as a cyclic structure, whether an anomer, it is included within this definition. Exemplary monosaccharides include triose, tetroses, pentoses, hexoses, heptoses, octoses, and nonates. In the formation of a disaccharide, the monosaccharide units can be joined to form either reducing disaccharides, or non-reducing disaccharides.
As used herein, the terms "sugar alcohol (s)", or "polyol (s)" refer to sugar alcohols such as, but not limited to, erythritol, galactitol, hydrogenated starch syrups, such as the maltitol and sorbitol syrups, inositol, isomalt, lactitol, maltitol, mannitol, xylitol and combinations thereof.
As used herein, the term "erythritol" refers to a sugar alcohol well known to the skilled person. Erythritol, in the food grade as in the reactive grade is readily available through commercial sources.
As used herein, the term "cellulose" refers to any cellulosic material known to the skilled person. In typical embodiments, cellulose includes polysaccharides having linear chains of at least several hundred linked beta-D-glucose units. When obtained from commercial sources, for example, cellulose can exist as a powder. Furthermore, in typical embodiments, cellulose is insoluble, or substantially insoluble in water, however, in an application as a table sweetener, when incorporated in this type of application, which, preferably does not impair, substantially the total dissolution of the product. The chemically modified celluloses can be employed in the compositions as defined above, provided that the modifications do not result in water-soluble material. The cellulose may have any particle size (or particle size distribution) that is suitable for use in a sweetener composition. For example, in some embodiments, the size of the cellulose particles may vary from 1 micron to 400 microns, for example, from 3 microns to 300 microns, from 5 microns to 200 microns, or from 6 microns to 100 microns. In some embodiments, cellulose is an insoluble cellulose that if used in amounts greater than 1% in an aqueous medium can lead to a significant change in viscosity.
In some embodiments, a "flavor enhancing amount" of cellulose is used. This "flavor enhancing amount" refers to an amount of cellulose that imparts an unexpected improvement in the flavor profile of the sweetening compositions. In some cases, for example, the taste improvement may be perceived as an improvement in the sweetness of the sweetening composition, or of the beverage, or of the food product comprising the sweetening composition. In other cases, for example, the taste enhancement may be perceived as a reduction, or masking, of the bitterness of the sweetening composition, or of the beverage, or of the food product comprising the sweetening composition. The taste improvement can also be a combination of both the improvement of sweetness and the reduction of bitterness. In some embodiments of the sweetener compositions, the amount of cellulose flavor improver is in ranges of 0.4% to 3.0% p, for example, from 0.7% to 2.0% p, of cellulose, based on the total weight of the sweetening composition . In some embodiments, the sweetener composition contains 1% p of cellulose, based on the total weight of the sweetener composition.
In one embodiment, the disaccharide includes, but is not limited to, the disaccharides comprising glucose, fructose and galactose. In another form of embodiment, the disaccharide includes, but is not limited to, sucrose, lactose, maltose, trehalose, and isomaltulose. In another form of embodiment, the disaccharide is isomaltulose.
In a preferred embodiment, the disaccharide is selected from the group consisting of sucrose, lactose, maltose, trehalose, and isomaltulose.
The sweetening compositions may contain varying amounts of sugar sweetener of at least one disaccharide and / or fructose, of at least one sugar alcohol, in particular, erythritol, of the artificial sweetener, or natural, as was defined above, and cellulose. The desired amount of artificial, or natural, sweetener as defined above, may vary depending, among other factors, on the desired use of the tabletop sweetener composition, the presence, or absence of other components in the sweetener composition. of table, the identity of any sugar sweetener, in particular of a disaccharide, if present, and the presence, or absence of fructose.
In some embodiments, the tabletop sweetener composition contains from 40% to 90% p of sugar alcohol, in particular, erythritol, based on the total weight of the sweetener composition, for example, 50% to 60% p, of 55 % pa 65% p, from 57% to 63% p, or from 60% to 62% p. In a preferred embodiment, the sweetener composition comprises more than 50% p of sugar alcohol, in particular, erythritol, based on the total weight of the sweetening composition.
In some embodiments, the tabletop sweetener composition comprises from 27% to 50% p of sugar sweetener, in particular, the disaccharide, based on the total weight of the sweetening composition, eg, from 35% to 45% p, of 30% pa 40% p, from 30% to 38% p, from 32% to 36% p, or from 33% to 35% p. In some of these embodiments, the sweetening composition comprises 41% p of sugar sweetener, in particular, disaccharide, based on the total weight of the sweetening composition. In still other embodiments, the tabletop sweetener composition comprises between 33-34% p of sugar sweetener, in particular, disaccharide, based on the total weight of the sweetening composition. In a preferred embodiment, the sugar sweetener is β-somaltulose.
In some embodiments, the sweetener composition contains from 0.5% p to 7.0% p of the artificial sweetener, or natural, as defined above, based on the total weight of the sweetening composition, by example, from 0.7% p to 5.0% p, or from 1.0% p to 2.5% p. The amount of artificial sweetener, or natural, as defined above used in certain situations, depends on the purity of the material. In one embodiment, the tabletop sweetening composition as defined above comprises from 0.5% p to 7.0% p of acesulfame potassium, aspartame, sucralose, or thaumatin.
In another embodiment, the table sweetener compositions as defined above comprise (a) from 38% p to 43% p of isomaltulose, (b) from 50% to 60% p of erythritol, (c) of 0.75% pa 1.75% p of the artificial sweetener, or natural sweetener as defined above, and (d) from 4% to 16% p of composition X, as defined above; based on the total weight of the tabletop sweetener composition.
In another embodiment, the table sweetener compositions of the present invention comprise (a) from 30% to 38% p of isomaltulose, (b) from 55% to 65% p of erythritol, (c) from 0.75% to 1.75% p of the artificial sweetener, or natural, as defined above, and (d) from 4% to 16% p of the flavoring, or composition X, as defined above, based on the total weight of the tabletop sweetening composition .
The tabletop sweetener compositions of the present invention may also contain amounts of other ingredients in addition to sugar sweeteners, such as disaccharide and / or fructose, sugar alcohol such as erythritol, artificial sweetener, or natural, such as it was previously defined and cellulose. Such additional ingredients include, but are not limited to, sweetness modifiers, mouth flavor enhancers, flavoring ingredients (eg, vanilla flavor), and the like. The honey and / or the evaporated cane juice can be used instead of, or in combination with the sugar alcohol, in particular, instead of, or in combination with the erythritol. Natural flavors and other ingredients are preferred when the product is going to be labeled as "all natural".
In another embodiment, the tabletop sweetener composition comprises less than 2% p of a sweetness modifier, for example, less than 1% p. In terms of ranges, the tabletop sweetener composition can, for example, contain between 0.01% p and 2% p of sweetness modifier, in particular between 0.1% p and 1.5% p of the sweetness modifier.
In another embodiment, the tabletop sweetener composition comprises less than 1% p of a mouthfeel improver, for example, less than 0.5% p. In terms of ranges, the tabletop sweetener composition can, for example, contain between 0.01% and 1% p of the mouthfeel enhancer, in particular between 0.1% and 0.5% p of the mouthfeel enhancer. .
In another embodiment, the tabletop sweetener composition comprises less than 1% p of a flavoring ingredient, eg, less than 0.5% p. In terms of ranges, the tabletop sweetener composition can, for example, contain between 0.01% p and 1% p of the ingredient flavoring, in particular between 0.1% p and 0.5% p of flavoring ingredient.
In some embodiments, the sweetening compositions of the present invention provide at least one, if not more than one, of the following desirable characteristics: (a) lower amounts of calories per gram than standard table sugar, (b) fewer calories that an amount of standard table sugar perceived as providing a comparable sweetness, and (c) a glycemic index lower than that of standard table sugar. In some embodiments, the sweetening composition has less than 5 calories / gram, or less than 3 calories / gram, or less than 1 calorie / gram. As used herein, the term "calories" refers to the unit of energy that commonly appears on the food package and / or beverages sold in the United States. The term, as such, does not refer to 1 cal. of energy, but corresponds to approximately 1 kcal of energy. In a typical tabletop sweetener application, for example, the sweetener composition can be packaged in a form in which it provides a sweetness similar to 7 grams of sucrose, preferably 5 g of sucrose, while providing less than 5 calories.
In another embodiment, the tabletop sweetener compositions of the present invention comprise a plurality of sweetener particles, wherein said particles comprise one, or more of the ingredients present in the tabletop sweetener composition. In some embodiments, the tabletop sweetener composition substantially comprises particles of the sweetener. In such embodiments, the composition of the tabletop sweetener comprises at least 80% p of the sweetener particles or at least 85% p of the sweetener particles, or at least 90 by weight of the sweetener particles. , based on the total weight of the composition of the tabletop sweetener.
The sweetener particles, when present in the tabletop sweetener composition, can be any size suitable for the use of the composition as a sweetener. In some embodiments, the average particle size of the sweetener is between 50 microns and 1250 microns, for example between 100 microns and 1000 microns. Screening to remove unwanted sized particles can be carried out during the manufacturing process. Therefore, in some forms of mode, the sizes of the particles, after screening to remove unwanted large particles, which can be as large as 1500 microns, can vary up to a 16 mesh, for example, up to a 14 mesh, or up to 12 mesh, based on standards for the US sieve scale. In addition, smaller particle sizes, for example, 50 mesh, 100 mesh, or 150 mesh, or particles having sizes less than 1 μm, for example, less than 0.5 μm, may be present with the largest particles. big. Screening to remove particles having sizes smaller than, for example, 100 mesh, or 150 mesh can be carried out if desired.
The sweetener particles in the tabletop sweetener composition may or may not have a uniform composition. Preferably, the tabletop sweetener compositions of the present invention comprise artificial, or natural sweetener as defined above and an effective amount of the flavoring, or composition X, as defined above, wherein the composition is a mixture of particles. . More specifically, the mixture comprises (a) particles having an erythritol core and (b) particles having a disaccharide core and the artificial, or natural, sweetener as defined above and, the flavoring or composition X as defined above. previously defined, therefore as other components are predominantly coated on the particles. These coatings on the cores may be either a continuous phase or a discontinuous phase, ie, where the different coating components form different regions in the core coatings.
Therefore, in another aspect, the invention relates to a tabletop sweetener composition comprising: (a) a plurality of first particles of the sweetener, wherein the first particles of the sweetener, have (i) a sugar alcohol core, in particular an erythritol core, (ii) a first coating layer of the sugar alcohol core , in particular a first coating layer of the erythritol core, comprising the artificial sweetener, or natural as defined above and, the flavoring, or the composition X, as defined above, and (iii) a second coating layer of the core of the sugar alcohol, in particular a second coating layer of the erythritol core, comprising a sugar sweetener, in particular a disaccharide carbohydrate , wherein a second coating layer of the core of the sugar alcohol, in particular, is disposed the first coating layer of the core of the sugar alcohol, in particular on the coating layer of the erythritol core, and (b) a plurality of particles of the second sweetener, wherein the second particle of the sweetener has (i) a sugar sweetener core, in particular a disaccharide core, (i) a first coating layer of the sugar sweetener core, in particular, a first coating layer of the core of the disaccharide comprising the artificial sweetener, or natural, as defined above and, the flavoring, or the composition X, as defined above, and (iii) a second layer of coating the core of the sugar sweetener, in particular a second coating layer of the disaccharide core comprising a sugar sweetener, in particular a disaccharide carbohydrate, wherein the second coating layer of the sugar sweetener core, in particular the The second coating layer of the disaccharide core is disposed on the first coating layer of the sugar sweetener core. ar, in particular on the coating layer of the disaccharide core.
In such embodiments, the coating layers of the core may or may not have uniform compositions, and may or may not coat, substantially, the underlying core or layer. In some embodiments, the first coating layer of the sugar alcohol core, in particular the first coating layer of the erythritol core and / or the first coating layer of the sugar sweetener core, in particular, the first coating layer of the sugar Dissaccharide core, has different regions of the natural, or artificial, sweetener as defined above and the flavoring or composition X defined above.
In another embodiment, the tabletop sweetener composition comprises a mixture of a plurality of particles of the first sweetener and a plurality of particles of the second sweetener.
In another embodiment of the tabletop sweetener composition, the core of the sugar sweetener, in particular, the disaccharide core comprises isomaltulose. In addition, in some embodiments, the second coating layer of the sugar alcohol core, in particular, the first coating layer of the erythritol core and / or the second coating layer of the sugar sweetener core, in particular, the The coating layer of the disaccharide core comprises isomaltulose.
These tabletop sweetener compositions may also contain flavoring ingredients (eg, vanilla flavor), mouth flavor enhancers, and / or sweetness modifiers. When one or more of them are present, the first coating layer of the sugar alcohol core, in particular the first the first coating layer of the erythritol core and / or the core coating layer of the sugar sweetener, in particular, the first coating layer of the disaccharide core may contain one, or more of the flavoring ingredients (for example, vanilla flavor), flavor enhancers in the mouth, and / or sweetness modifiers. In addition, as used herein, the term "layer" may or may not refer to a material that completely surrounds the underlying material. Therefore, a "layer" may be non-uniform in its composition and may provide only discontinuous coverage of the underlying material. In addition, when one layer covers another, the boundary between the layers may or may not be different, so the boundary between the layers may be continuous, or semi-continuous.
In the sweetener compositions described herein, tabletop sweetener compositions may or may not contain other particles in addition to the plurality of particles of the first sweetener and the plurality of particles of the second sweetener. The particles of the first sweetener and the particles of the second sweetener can have any particle size that is suitable for use in composition X as a sweetener.
In some embodiments, the average particle size of the first sweetener and the particles of the second sweetener are between 50 microns and 1250 microns, for example between 100 microns and 1000 microns. In some embodiments, the sizes of the particles of the first sweetener and the particles of the second sweetener, after being sieved to remove large unwanted particles, are which can be as large as 1500 microns, can vary up to a 16 mesh, for example, up to a 14 mesh, or up to a 12 mesh, based on the standard scale for sieves of the United States. In addition, the sizes of the smallest particles, for example, 50 mesh, 100 mesh, or 150 mesh, or particles having sizes less than 1 m, for example, less than 0.5 m, will be present along with the most big. In some embodiments, the tabletop sweetener composition comprises a mixture of a plurality of particles of the first sweetener and particles of the second sweetener. Such a mixture may or may not contain other types of particles.
The layers in the sweetener particles of the composition are not, generally, different, that is, there is no clear demarcation between the first layer and the second layer. For example, in one embodiment, the first layer comprises the artificial or natural sweetener, as defined above, optional flavoring components, etc., all enclosed in the sugar sweetener, in particular, enclosed in the disaccharide; and the second layer will be predominantly sugar sweetener, in particular the disaccharide, with some of the other components. The relative amounts of the various components in the layers, and if there are layers in the particles, can be modified as necessary by adjustment when the components are added during the manufacturing process.
In some embodiments of the present invention, the tabletop sweetener composition comprises the artificial or natural sweetener, as defined above and an amount of masking the taste of composition X, as defined above, as a mixture, wherein the mixture comprises (a) the particles having a sugar alcohol core, in particular a core of erythritol and (b) particles having a sugar sweetener core, in particular a disaccharide core. In some such embodiments, the disaccharide core comprises isomaltulose. In addition, in some such embodiments, the sugar alcohol core, in particular, the erythritol core and / or the sugar sweetener core, in particular, the disaccharide core further comprises coating layers having different regions of the artificial or natural sweetener, as previously defined and the X composition as defined above. When such coating layers are present, the coating layers may or may not substantially coat the underlying core material. These particles may have any particle size that is suitable for the use of composition X as a sweetening composition. In some embodiments, the average particle size is between 50 microns and 1250 microns, for example between 100 microns and 1000 microns. In some embodiments, the particle sizes are in the range of 16 mesh, or 14 mesh, or 12 mesh to 100 mesh, based on the standard US sieve scale.
The sweetening compositions of the present invention can have any rate of dissolution in water that is suitable for use as a sweetener. In some embodiments, the sweetening composition can have a dissolution rate in water at 10 ° C, between 100 seconds and 200 seconds, for example, between 125 seconds and 175 seconds, or between 140 seconds and 160 seconds, based on the dissolution of 2 grams of the sweetening composition in 240 ml of water. In some embodiments, the sweetening composition may have a dissolution rate in water at 45 ° C of between 50 seconds and 150 seconds, for example, between 75 seconds and 125 seconds, or between 85 seconds and 110 seconds, based on the dissolution of 2 grams of the sweetening composition in 240 ml of water. In some embodiments, the rate of dissolution of the sweetening composition is 150 seconds at 10 ° C and 96 seconds at 45 ° C, based on the dissolution of 2 grams of the sweetening composition in 240 ml of stirred water.
In another embodiment, the invention relates to packets of a single portion.
In another embodiment, the invention relates to tabletop sweeteners comprising artificial or natural sweetener, as defined above. Preferably, the tabletop sweetener is a tabletop sweetener tablet, a "spoon to spoon" tabletop sweetener, bag tabletop sweetener, liquid tabletop sweetener. Table sweeteners, in addition to the artificial sweetener, or natural sweetener, as defined above may contain additional substances including but not limited to the binding agents, citric acid, cyclamate, lactose, carboxymethylcellulose, leucine, maltodextrin, isomalt, NHDC , potassium hydroxide (in aqueous solution), dextrose, other bulking agents, Sodium cyclamate, sodium hydrogen carbonate, sodium saccharin and tartaric acid.
In another embodiment, the invention relates to a package comprising a predetermined amount, for example, from 0.8 grams to 3.5 grams, of a solid table-top sweetener composition, wherein the predetermined amount of the solid table-top sweetener composition has an equivalent sweetness to four times (by weight) the predetermined amount of sucrose, and wherein the solid sweetener composition comprises: (a) from 38% p to 43% p of somatulose; (b) from 50% p to 60% p of erythritol; (c) from 0.75% p to 1.75% p of the artificial sweetener, or natural, as defined above, and (d) from 4% p to 16% p of composition X as defined above.
In another embodiment, the invention relates to a package comprising a predetermined amount, for example, from 0.8 grams to 3.5 grams, of a solid sweetener composition, wherein the predetermined amount of the solid sweetener composition has a sweetness equivalent to four times ( by weight) the predetermined amount of sucrose, and wherein the solid sweetener composition comprises: (a) from 30% to 38% by weight of somatulose; (b) from 55% p to 65% p of erythritol; (c) from 0.75% p to 1.75% p of the artificial or natural sweetener, as defined above, and (d) from 4% p to 16% p of composition X as defined above.
In the table sweetener packages comprising a predetermined amount of the solid table sweetener composition, the predetermined amount may be 1 gram and may have a sweetness equivalent to 4 grams of sucrose, or the predetermined amount may be 2 grams and it can have a sweetness equivalent to 8 grams of sucrose.
The tabletop sweetener packets may contain a formulation for ready-to-use sweetener compositions, or tabletop sweeteners in the form of cubes for use, for example, in restaurants. The cubes weigh approximately 8 grams and are of equivalent size to a standard bucket of granulated sugar, which is 2.2 cm x 2.2 cm x 1 cm.
The tabletop sweetener compositions of the present invention may have any bulk density that is suitable for use as sweeteners. In some embodiments, the bulk density of the sweetener composition ranges from 0.5 g / cm3 to 1.0 g / cm3, or from 0.7 g / cm3 to 0.8 g / cm3. In some embodiments, the bulk density of the sweetener composition is 0.76 g / cm 3.
In another aspect, the invention relates to a method of manufacturing a tabletop sweetening composition, comprising the steps of: a) providing a fluid bed coating apparatus; b) introducing the sweetener of dried sugar, in particular, the disaccharide and / or fructose; the dried sugar alcohol, in particular, erythritol, the artificial sweetener, or dry natural, as defined above, and the dry powder composition X, as defined above, to the fluid bed coating apparatus; c) loading, substantially, all the dry ingredients in the fluid bed coating apparatus; d) spraying a coating solution into the fluid bed coating apparatus, to form coated sweetener particles, and e) drying the coated sweetener particles.
In another aspect, the invention relates to a method of manufacturing a tabletop sweetening composition, comprising the steps of: a) providing a fluid bed coating apparatus; b) introducing the dry sugar sweetener, in particular, the disaccharide carbohydrate and / or the fructose; the dry sugar alcohol, in particular, the erythritol, and the artificial, or natural, dry sweetener, as defined above for the fluid bed coating apparatus; c) loading, substantially all of the dry ingredients in the fluid bed coating apparatus; d) atomizing a coating solution in the fluid bed coating apparatus to form coated sweetener particles; e) during the atomization step, introducing dry powder composition X, as defined above, to the fluid bed coating apparatus; Y f) drying the coated sweetener particles.
The methods of the present invention described above, can be carried out, as described in the international document WO 2010/025158 A1, which is incorporated herein by reference in its entirety.
Consumables comprising a Composition X of the invention, a Sweetening Composition of the invention, or a Table Sweetener Composition of the invention Compositions X of the present invention, as defined above, or a sweetening composition of the present invention, as defined above, may be added to any of the consumer products including, but not limited to, beverages, products dental, cosmetic products, pharmaceuticals and animal feeds, or pet food, in particular for beverages. The tabletop sweetener compositions of the present invention, such as described above, can be added to any of the consumer products, which are produced in a home, or on a small scale, such consumer products can contain an amount of natural sugar.
Therefore, in another aspect, the invention relates to a composition of a consumable product comprising, (a) a consumable product; Y (b) a composition of X, as defined above. Therefore, in another aspect, the invention relates to a composition of a consumable product comprising: (a) a consumable product; Y (b) a sweetening composition, as defined above.
Therefore, in another aspect, the invention relates to a composition of a consumable product comprising: (a) a consumable product; Y (b) a tabletop sweetener composition, as defined above.
The present invention, in another aspect, further relates to a composition of a consumable product as defined above, wherein the flavor or composition X as defined above, is present in the composition of the consumable product in an amount effective for modifying, masking, reducing and / or suppressing a persistent unpleasant taste, aftertaste, or sweetness of at least one sweetener, a sweet flavor enhancer, or a consumable product, wherein the amount is less than a flavor threshold concentration associated with composition X.
Preferably, the effect of the composition X remains for as long as the flavor of the sweetener, the sweet taste enhancer, or the consumable product is perceived.
Preferably, the unpleasant taste of the sweetener, the sweetness enhancer, or the consumable product is of an unpleasant acidic taste, an unpleasant astringent taste, a bitter unpleasant taste, an unpleasant licorice flavor, an unpleasant metallic taste, or an unpleasant taste which It causes burning of the throat.
Preferably, the unpleasant aftertaste of the sweetener, the sweet flavor enhancer, or the consumable product is a bitter, or astringent, aftertaste.
Preferably, the flavoring, or composition X, as defined above is present in an amount effective to impart a rich flavor to a consumable product.
As used herein, the unit "ppm by weight" refers to parts by weight per million and means 1 milligram per kilogram.
In one embodiment, composition X, as defined above, is present in the composition of a consumable product in a concentration of 0.01 ppm by weight to 50 ppm by weight, for example, 0. 05 ppm by weight to 40 ppm by weight, from 0.1 ppm by weight to 30 ppm by weight, from 0.15 ppm by weight to 20 ppm by weight, from 0.2 ppm by weight to 10 ppm by weight, from 0.3 ppm by weight to 9 ppm ppm by weight, from 0.4 ppm by weight to 8 ppm by weight, from 0.5 ppm by weight to 7 ppm by weight, from 0.6 ppm by weight to 6 ppm by weight.
In a preferred embodiment, the composition of the consumable product comprises the sweetener composition 1. The composition X as defined above is present in the composition of the consumable product in a concentration of 1.00 ppm by weight to 8 ppm by weight, for example, 1.80 ppm by weight at 6 ppm by weight, eg, 2.1 ppm by weight at 5.3 ppm by weight, 2.5 ppm by weight at 5.3 ppm by weight, 1.7 ppm by weight at 4.4 ppm by weight, 2.0 to 4.4 ppm by weight, or from 2.4 ppm by weight to 6 ppm by weight.
In a preferred embodiment, the composition of the consumable product comprises the sweetening composition 2. The composition X as defined above is present in the composition of the consumable product in a concentration of 0.3 ppm by weight to 8 ppm by weight, for example, 0.5 ppm by weight to 6 ppm by weight, 0.7 ppm by weight to 1.7 ppm by weight, 2.5 ppm by weight to 4.4 ppm by weight, 3.4 ppm by weight to 4.9 ppm by weight, from 2.2 ppm by weight to 3.8 ppm ppm by weight, 0.6 ppm by weight to 1.4 ppm by weight, from 2.1 ppm by weight to 3.6 ppm by weight, from 2.7 ppm by weight to 4 ppm by weight, from 1.8 ppm by weight to 3.1 ppm by weight, from 0.8 ppm in weight a 1. 8 ppm by weight, from 2.7 ppm by weight to 4.8 ppm by weight, 3.7 ppm by weight at 5.3 ppm by weight, from 2.4 ppm by weight to 4.1 ppm by weight.
In an embodiment, at least one bitter taste blocking agent (1) is present in the composition of the consumable product in a concentration of 0.5 ppm by weight to 50 ppm by weight, eg, from 1 ppm by weight to 40 ppm by weight. weight, from 2 ppm in weight to 30 ppm in weight, from 3 ppm in weight to 20 ppm in weight, or from 4 ppm in weight to 10 ppm in weight.
In one embodiment, the first carbonyl compound (2a) is present in the composition of the consumable product in a concentration of 0.0001 ppm by weight to 0.001 ppm by weight, for example, 0.00015 ppm by weight to 0.0009 ppm by weight, 0.0002 a 0.0007 ppm by weight, or from 0.00021 ppm by weight to 0.0005 ppm by weight.
In one embodiment, the second carbonyl compound (2b) is present in the composition of the consumable product in a concentration of 0.01 ppm by weight to 2 ppm by weight, eg, from 0.03 ppm by weight to 1.8 ppm by weight, of 0.05 ppm. by weight to 1.6 ppm by weight, or from 0.07 ppm by weight to 1.3 ppm by weight.
In one embodiment, the first lactone (3a) is present in the composition of the consumable product in a concentration of 0.002 ppm by weight to 0.1 ppm by weight, for example, 0.004 ppm by weight to 0.08 ppm by weight, 0.006 ppm in weight. weight at 0.06 ppm by weight, or ppm by weight from 0.008 to 0.04 ppm by weight.
In one embodiment, the second lactone (3b) is present in the composition of the consumable product in a concentration of 0.005 ppm by weight to 0.1 ppm by weight, for example, 0.006 ppm by weight to 0.09 ppm by weight, 0.007 ppm by weight. weight at 0.08 ppm by weight, or from 0.008 ppm by weight to 0.07 ppm by weight.
In one embodiment, the substance (i) (naringin) is present in the composition of the consumable product in a concentration of 0.5 ppm by weight to 50 ppm by weight, for example, from 1 ppm by weight to 40 ppm by weight, of 2 ppm by weight to 30 ppm by weight, from 3 ppm by weight to 20 ppm by weight, or from 4 ppm by weight to 10 ppm by weight.
In one embodiment, the substance (ii) (4-methoxy salicylaldehyde) is present in the composition of the consumable product in a concentration of 0.0001 ppm by weight to 0.001 ppm by weight, eg, 0.00015 ppm by weight to 0.0009 ppm by weight , from 0.0002 ppm by weight to 0.0007 ppm by weight, or from 0.00021 ppm eR by weight to 0.0005 ppm by weight.
In one embodiment, the substance (iii) (syringaldehyde) is present in the composition of the consumable product in a concentration of 0.01 ppm by weight to 2 ppm by weight, for example, from 0.03 ppm by weight to 1.8 ppm by weight, of 0.05. ppm by weight to 1.6 ppm by weight, or from 0.07 ppm by weight to 1.3 ppm by weight.
In one embodiment, the substance (iv) (lactone massoia) is present in the composition of the consumable product in a concentration of 0.002 ppm by weight to 0.1 ppm by weight, for example, 0.004 ppm by weight 0. 08 ppm by weight, from 0.006 ppm by weight to 0.06 ppm by weight, or from 0.008 ppm by weight to 0.04 ppm by weight.
In one embodiment, the substance (v) (lactone whiskey) is present in the composition of the consumable product in a concentration of 0.005 ppm by weight to 0.1 ppm by weight, eg, from 0.006 ppm by weight to 0.09 ppm by weight, 0.007 ppm by weight to 0.08 ppm by weight, or 0.008 ppm by weight to 0.07 ppm by weight.
In one embodiment, the substance (4a) (e.g., L-alanine) is present in the composition of the consumable product in a concentration of 0.0005 wt. Ppm to 0.5 wt. Ppm, for example, from 0.001 wt. Ppm to 0.01 ppm. by weight, from 0.003 ppm by weight to 0.009 ppm by weight, or from 0.004 ppm by weight to 0.008 ppm by weight.
In one embodiment, the substance (4b) (e.g., L-leucine) is present in the composition of the consumable product in a concentration of 0.0003 wppm to 0.3 wppm, eg, 0.0005 wppm to 0.01ppm by weight, from 0.0007 ppm by weight to 0.009 ppm by weight, or from 0.0009 ppm by weight to 0.008 ppm by weight.
In one embodiment, the substance (4c) (eg, glycine) is present in the composition of the consumable product in a concentration of 0.00024 ppm by weight to 0.24 ppm by weight, eg, 0.0005 ppm by weight to 0.01 ppm by weight , from 0.0007 to 0.009 ppm by weight, or ppm by weight from 0.0009 ppm by weight to 0.008 ppm by weight.
In one embodiment, the substance (4d) (eg, L-aspartic acid) is present in the composition of the consumable product in a concentration of 0.00048 ppm by weight to 0.48 ppm by weight, eg, 0.0005 ppm by weight 0.01 ppm by weight, from 0.0007 to 0.009 ppm by weight, or ppm by weight from 0.0009 ppm by weight to 0.008 ppm by weight.
In one embodiment, the L-lysine monohydrate is present in the composition of the consumable product in a concentration of 0.00008 wt. Ppm to 0.08 wt. Ppm, for example, from 0.0001 wt. Ppm to 0.008 wt. Ppm, from 0.0003 to 0.006. ppm by weight, or ppm by weight, from 0.0004 ppm by weight to 0.004 ppm by weight.
In one embodiment, the substance (4e) (for example, L-threonine) is present in the composition of the consumable product in a concentration of 0.00008 wt.% To 0.08 wt. Ppm, for example, from 0.0001 wt. Ppm to 0.008 ppm. by weight, from 0.0003 ppm by weight to 0.006 ppm by weight, or from 0.0004 ppm by weight to 0.004 ppm by weight.
In one embodiment, the substance (4f) (eg, L-isoleucine) is present in the composition of the consumable product in a concentration of 0.00032 ppm by weight to 0.32 ppm by weight, eg, from 0.0005 ppm by weight to 0.01 ppm by weight, from 0.0007 ppm by weight to 0.009 ppm by weight, or from 0.0009 ppm by weight to 0.008 ppm by weight.
In one embodiment, the substance (4g) (eg, L-tyrosine) is present in the composition of the consumable product in a concentration of 0.00048 ppm by weight to 0.48 ppm by weight, for example, 0.0005 ppm in weight at 0.01 ppm by weight, from 0.0007 ppm by weight to 0.009 ppm by weight, or from 0.0009 ppm by weight to 0.008 ppm by weight.
In one embodiment, L-methionine is present in the composition of the consumable product in a concentration of 0.00004 ppm by weight to 0.04 ppm by weight, for example, 0.00006 ppm by weight to 0.008 ppm by weight, from 0.00008 ppm by weight to 0.006 ppm. ppm by weight, or from 0.0001 ppm by weight to 0.004 ppm by weight.
In one embodiment, the substance (4h) (eg, L-proline) is present in the composition of the consumable product in a concentration of 0.00016 ppm by weight to 0.16 ppm by weight, eg, from 0.0002 ppm by weight to 0.01 ppm by weight, from 0.0007 ppm by weight to 0.009 ppm by weight, or from 0.0009 ppm by weight to 0.008 ppm by weight.
In one embodiment, the substance (4i) (eg, L-serine) is present in the composition of the consumable product in a concentration of O.0O104 ppm by weight to 1.04 ppm by weight, eg, 0.002 ppm by weight a 0.08 ppm by weight, from 0.006 ppm by weight to 0.06 ppm by weight, or ppm by weight from 0.008 to 0.04 ppm by weight.
In one embodiment, the substance (4j) (eg, L-valine) is present in the composition of the consumable product in a concentration of 0.00024 ppm by weight to 0.24 ppm by weight, for example, from 0.0005 ppm by weight to 0.01 ppm by weight, from 0.0007 ppm by weight to 0.009 ppm by weight, or from 0.0009 to 0.008 ppm by weight.
In one embodiment, the substance (4k) (eg, L-glutamic acid) is present in the composition of the consumable product in a concentration of 0.002 ppm by weight to 0.1 ppm by weight, eg, 0.004 ppm by weight to 0.08. ppm by weight, from 0.006 ppm by weight to 0.06 ppm by weight, or from 0.008 ppm by weight to 0.04 ppm by weight.
Preferably, the sweetener composition of the present invention and the tabletop sweetener composition of the present invention are present in the consumable in an amount effective to increase the level of the sweetness of a consumable.
In one embodiment, the sweetening composition, as defined above, is present in the composition of the consumable product in a concentration of 0.1 ppm by weight to 900 ppm by weight, for example, from 10 ppm by weight to 8.50 ppm by weight, from 50 ppm in weight to 8.00 ppm in weight, from 100 ppm in weight to 750 ppm in weight, from 60 ppm in weight to 500 ppm in weight, from 70 ppm in weight to 400 ppm in weight, from 110 ppm in weight to 270 ppm by weight, from 130 ppm by weight to 270 ppm by weight, from 70 ppm by weight to 150 ppm by weight, from 230 ppm by weight to 400 ppm by weight, from 310 ppm by weight to 440 ppm by weight, or from 200 ppm by weight to 340 ppm by weight.
In one embodiment, the tabletop sweetener composition, as defined above, is present in the composition of the consumable product in a concentration of 0.1 ppm by weight to 8.0 ppm by weight, per example, from 0.2 ppm by weight to 50 ppm by weight, from 0.5 ppm by weight to 10 ppm by weight, or from 1 ppm by weight to 5 ppm by weight.
Preferably, the sweetening composition, or tabletop sweetening composition of the composition of the consumable product comprises acesulfame potassium.
In one embodiment, acesulfame potassium is present in the composition of the consumable product in a concentration of 0.1 ppm by weight to 900 ppm by weight, for example, 10 ppm by weight to 8.50 ppm by weight, 50 to 800 ppm by weight, or 100 to 750 ppm by weight.
Preferably, the sweetening composition, or tabletop sweetening composition of the composition of the consumable product comprises acesulfame potassium and sucralose.
In one embodiment, sucralose is present in the composition of the consumable product in a concentration of 0.1 ppm by weight to 900 ppm by weight, for example, from 10 ppm by weight to 8.50 ppm by weight, from 50 ppm by weight to 8.00 ppm by weight, or from 100 ppm by weight to 750 ppm by weight.
Preferably, the sweetener composition, or tabletop sweetener composition of the product of the composition of the consumable product comprises acesulfame potassium and thaumatin.
The following consumable products and their ingredients are suitable for use in the embodiments of the present invention.
Consumable products include all food products, including but not limited to, cereal products, rice products, tapioca products, sago products, bakery products, biscuit products, confectionery products, bread products, confectionery products, dessert products, gums, chewing gums, chocolates, ice cream, honey products, molasses products, yeast products, baking powder, products with salt and spices, salted products, mustard products, vinegar products, sauces (condiments), tobacco products, cigars, cigarettes, processed foods, cooked fruits and vegetable products, meat and meat products, jellies, jams, fruit sauces, egg products, milk and milk products, yoghurts, cheeses, butter and substitute butter products, milk substitutes, soy products, oils groceries and fatty products, pharmaceuticals, beverages, carbonated beverages, alcoholic beverages, beers, soft drinks, mineral and aerated waters and other non-alcoholic beverages cas, fruit drinks, fruit juices, coffee, coffee substitutes, tea, cocoa, including forms that require reconstitution, food extracts, plant extracts, meat extracts, condiments, sweeteners, for nutrition, gelatins, pharmaceutical gums and non-pharmaceutical, tablets, pills, drops, emulsions, elixirs, syrups and other preparations for making beverages, and combinations thereof.
As used herein, the term "non-alcoholic beverages" includes, but is not limited to all non-alcoholic beverages mentioned in Directive 2003/115 / EC, of December 22, 2003 and in Directive 94/35 / CE of June 30, 2004, which are incorporated in this document for reference, to sweeteners used in food products. Examples include, but are not limited to, those based on water, flavored beverages, reduced energy value, or without added sugars, milk and milk and milk products, or fruit juice based drinks, of reduced value energetic, or without added sugar. "Soft drinks": non-alcoholic beverage based on water with added carbon dioxide, sweeteners and flavorings.
Consumable products include, but are not limited to, water-based consumer products, dry solid consumables, dairy products, dairy products and alternative dairy products.
In one embodiment, the consumable product is a water-based consumable product, selected from the group consisting of beverages, water, beverages close to water (optionally), water beverages, enhanced / light sweetened water beverages, sparkling mineral water and no gas and flavored table water, still drinks, sparkling water, still water, soft drinks, carbonated drinks (optional), non-alcoholic beverages, alcoholic beverages, beer, wine, liquor, fruit drink, juice drink ( optionally), juice, fruit juice, vegetable juice, nectar (optionally), broth beverages, coffee, tea, black tea, green tea, oolong tea, herbal infusion, cocoa (water based), beverage tea-based (optional), coffee-based drinks, cocoa-based drinks, desserts, syrup, fruit frozen, frozen fruit juice, water-based ice, fruit ice cream, sorbets, dressings, salad dressings, compotes, marmalades, canned fruits, salty, delicatessen products such as delicatessen salads, sauces, ketchup, mustard, pickles and fish marinated, sauce, soup, beverages and botanical materials (whole, or ground), or instant powder for reconstitution (coffee beans, ground coffee, soluble coffee, cocoa beans, cocoa powder, instant cocoa, tea leaves, powder instant tea).
Near water drinks, as used herein, are beverages that comprise lower sensory attributes in terms of sweetness, acidity, taste, color, compared to other categories. Pulp water beverages comprise the main ingredients used traditionally known in the beverage industry, but at lower doses to achieve a character closer to water.
In another embodiment, the consumable product is a dry solid consumable product selected from the group consisting of cereals, baked goods, biscuits, bread, breakfast cereals, cereal bars, energy bars / nutritional bars, granola, cakes, rice crackers cookies, cookies, donuts, muffins, cakes, candy, chewing gum, chocolate products, chocolates, fondant, candy, hard candy, marshmallow, pressed tablets, snacks, botanical materials (whole, or ground), and powders for instant reconstitution.
In another embodiment, the consumable product is a dairy product, dairy products and / or alternative milk products selected from the group consisting of milk, fluid milk, cultured milk products, beverages based on cultivated and uncultivated dairy products, products of milk grown with lactobacillus, yogurt, yoghurt-based beverage, shakes, lassi, milk shake, acidified milk, acidified milk drink, buttermilk, kefir, milk-based drinks, milk / juice mixture, milk drinks fermented, ice cream, desserts, sour cream, toppings, salad dressing, cottage cheese, frozen yogurt, soy milk, rice milk, soy drinks, and rice milk drinks.
In a preferred embodiment, the consumable product is a beverage.
In a particularly preferred embodiment, the beverage is a beverage close to water, a tea-based beverage, a carbonated beverage, a juice drink, or nectar.
In a particularly preferred embodiment, the consumable product is a tea-based beverage comprising the sweetening composition 1, and the composition X, as defined above is present in the tea-based beverage at a concentration of 1.50 ppm in weight at 6.0 ppm by weight, for example, from 1.76 ppm by weight to 5.94 ppm by weight, from 2.15 ppm by weight to 5.27 ppm by weight, or from 2.42 ppm by weight to 4.32 ppm by weight.
In a preferred embodiment, the composition of the consumable product is a tea-based beverage and the sweetening composition 1 as defined above is present in the composition of the consumable product in a concentration of 110 ppm by weight to 270 ppm by weight, example, from 130 ppm by weight to 250 ppm by weight.
In a particularly preferred embodiment, the consumable product is a gaseous beverage comprising the sweetening composition of 1, and the composition X as defined above is present in the gaseous beverage in a concentration of 1.50 ppm by weight to 6.0 ppm by weight, for example, from 2.08 ppm in weight to 5.94 ppm in weight, from 2.54 ppm in weight to 5.27 ppm in weight, 2.08 ppm in weight at 4.32 ppm in weight, or from 2.86 ppm in weight to 5.94 ppm in weight.
In a preferred embodiment, the composition of the consumable product is a gaseous beverage and the sweetening composition 1 as defined above is present in the composition of the consumable product in a concentration of 130 ppm by weight to 270 ppm by weight, for example, from 150 ppm by weight to 250 ppm by weight.
In a particularly preferred embodiment, the consumable product is a juice beverage comprising the sweetening composition of 1, and the composition X as defined above is present in the juice beverage in a concentration of 1.50 ppm by weight to 6.0 ppm in weight, for example, from 2.08 ppm in weight to 5.94 ppm in weight, of 2.54 ppm in weight at 5.27 ppm by weight, 2.08 ppm by weight at 4.32 ppm by weight, or 2.86 ppm by weight at 5.94 ppm by weight.
In a preferred embodiment, the composition of the consumable product is a juice beverage and the sweetening composition 1 as defined above is present in the composition of the consumable product in a concentration of 130 ppm by weight to 270 ppm by weight, for example, from 150 ppm in weight to 250 ppm in weight.
In a particularly preferred embodiment, the consumable product is a drink comprising a beverage close to the water of the sweetening composition 2, and the composition X as defined above is present in the beverage close to the water in a concentration of 0.50 ppm by weight a 6.0 ppm by weight, for example, from 0.63 ppm by weight to 1.80 ppm by weight, from 0.77 ppm by weight to 1.65 ppm by weight, from 0.63 ppm by weight to 1.35 ppm by weight, or from 0.84 ppm by weight to 1.80 ppm in weigh.
In a preferred embodiment, the composition of the consumable product is a beverage close to water and, the sweetening composition 1, as defined above, is present in the composition of the consumable product in a concentration of 70 ppm by weight to 150 ppm by weight , for example, from 80 ppm by weight to 140 ppm by weight.
In a particularly preferred embodiment, the consumable product is a tea-based beverage comprising the sweetening composition 2, and the composition X, as defined above is present in the tea-based beverage in a concentration of 0.50 ppm by weight to 6.0 ppm by weight, for example, from 2.07 ppm by weight to 4.80 ppm by weight, from 2.53 ppm by weight to 4.40 ppm by weight, of 2.07 ppm by weight at 3.6 ppm by weight, or from 2.76 ppm by weight to 4.8 ppm by weight.
In a preferred embodiment, the composition of the consumable product is a tea beverage and the sweetening composition 1 as defined above is present in the composition of the consumable product in a concentration of 230 ppm by weight to 400 ppm by weight, for example, from 250 ppm by weight to 480 ppm by weight.
In a particularly preferred embodiment, the consumable product is a gaseous beverage comprising sweetener composition 2, and composition X, as defined above, is present in the gaseous beverage in a concentration of 0.50 ppm by weight to 6.0 ppm by weight , for example, from 2.79 ppm by weight to 5.28 ppm by weight, from 3.41 ppm by weight to 4.84 ppm by weight, from 2.79 ppm by weight to 3.96 ppm by weight, or from 3.72 ppm by weight to 5.28 ppm by weight.
In a preferred embodiment, the composition of the consumable product is a gaseous beverage and the sweetening composition 1 as defined above is present in the composition of the consumable product in a concentration of 310 ppm by weight to 440 ppm by weight, for example, from 330 ppm by weight to 420 ppm by weight.
In a particularly preferred embodiment, the consumable product is a juice beverage comprising the sweetening composition 2, and composition X, as defined above, is present in the juice beverage in a concentration of 0.50 ppm by weight to 6.0 ppm by weight, for example, from 2.79 ppm by weight to 5.28 ppm by weight, from 3.41 ppm. ppm by weight to 4.84 ppm by weight, from 2.79 ppm by weight to 3.96 ppm by weight, or from 3.72 ppm by weight to 5.28 ppm by weight.
In a preferred embodiment, the composition of the consumable product is a juice beverage and the sweetening composition 1 as defined above is present in the composition of the consumable product in a concentration of 310 ppm by weight to 440 ppm by weight, for example, from 330 ppm by weight to 420 ppm by weight.
In a particularly preferred embodiment, the consumable product is a nectar comprising the sweetening composition 2, and the composition X, as defined above, is present in the nectar in a concentration of 0.50 ppm by weight to 6.0 ppm by weight, example, from 1.80 ppm by weight to 4.08 ppm by weight, from 2.2 ppm in weight to 3.74 ppm in weight, from 1.8 ppm in weight to 3.06 ppm in weight, or from 2.40 ppm in weight to 4.08 ppm in weight.
In a preferred embodiment, the composition of the consumable product is a nectar and the sweetening composition 1, as defined above, is present in the composition of the consumable product in a concentration of 200 ppm by weight to 340 ppm by weight, for example, from 220 ppm by weight to 320 ppm by weight.
In one embodiment, the composition of the consumable product is characterized by the dosage of the sweetening composition therein. For example, the composition of the consumable product may contain from 0.07 to 0.44 g / l of the sweetening composition, for example, from 0.1 1 g / l to 0.27 g / l, from 0.13 g / l to 0.27 g / l, from 0.07 to 0.15 g / l, from 0.23 g / l to 0.4 g / l, from 0.31 g / l to 0.44 g / l, or from 0.2 g / l to 0.34 g / l.
The sweetening compositions can be used in pulp water beverages, tea-based beverages, soft drinks, juices and nectars. Some exemplary forms of modality are shown in the following table.
In one embodiment, the composition of the consumable product comprises a beverage, and a sweetening composition comprising acesulfame potassium, sucralose and composition X, as defined above.
Preferably, the consumable product is a carbonated beverage and the invention relates to a carbonated beverage comprising a sweetener composition of the present invention, or a tabletop sweetener composition of the present invention.
Preferably, the consumable product is a non-carbonated beverage, and the invention relates to a non-carbonated beverage comprising a sweetener composition of the present invention, or a tabletop sweetener composition of the present invention.
In another embodiment, the consumer products are alcoholic beverages and the invention relates to alcoholic beverages comprising a sweetener composition of the present invention, or a tabletop sweetener composition of the present invention, preferably a beer with lemonade, wine cooler. , Wildberry cooler (for example, with 5% alcohol), strawberry cooler daiquiri (for example, 5% alcohol), margarita cooler (for example, 5% alcohol) and a raspberry cooler. In addition, alcoholic beverages may contain additional substances which include but are not limited to acesulfame potassium, aspartame, beer, color, citric acid monohydrate, cyclamate, fruit juice (eg peach, pineapple), lemon flavor, margarita flavor, rum flavor, sucrose, vodka, Wildberry flavor, wine and water.
In another embodiment, the consumer products are fruit juices and the invention relates to fruit juices that comprise a sweetener composition of the present invention, or a tabletop sweetener composition of the present invention, preferably for functional fruit beverages (by example, 30% content of fruit juice), fruit nectar, fruit juices, fruit unsweetened beverages (for example, 5% kiwi-strawberry flavored juice) and ruby red grapefruit and juice drinks of mandarin (from the concentrate). In addition, fruit juices may contain additional substances that include but are not limited to acesulfame potassium, aspartame, anthocyanin, ascorbic acid, carotenoids, citric acid (eg, anhydrous), cyclamate, lutein, fruit concentrate, juice concentrate, fruit, flavor, fruit, grapefruit pulp cells, grapefruit flavor, kiwi juice concentrate, kiwi-strawberry flavor, malic acid, pectin, ruby red grapefruit concentrate, strawberry juice concentrate, tangerine juice concentrate , tangerine flavor, grape extract, vegetable extract (for example, pumpkin, carrot, aronia, black currant, hibiscus, etc.) and water.
In another embodiment, the consumable product is ice tea and the invention relates to ice tea comprising a sweetener composition of the present invention, or a tabletop sweetener composition of the present invention, preferably to ice tea and to the ice tea mixture without sugar. In addition, iced tea may contain additional substances that include but are not limited to base with lemon flavor, base with component tea, citric acid, cyclamate, flavor, instant tea, lemon juice, maltodextrin, malic acid (for example, powder), saccharin, sucralose, sucrose, tea and tea extract.
In another embodiment, the consumer products are sugar-free soft drinks and the invention relates to sugar-free soft drinks comprising a sweetener composition of the present invention, or a tabletop sweetener composition of the present invention, preferably for beverages. cola-flavored refreshers, fruit nectars, fruit juice drinks, non-alcoholic beverages, lemon-flavored refreshing drinks, bubbling waters (for example, peach-flavored) and sugar-free liquid beverages. In addition, sugar-free soft drinks may contain additional substances that include but are not limited to acesulfame potassium, alitame, aspartame, cranberry flavor, citric acid monohydrate, caffeine, cola flavor, cyclamate, peach flavor, potassium citrate, cyclamate Sodium, grape color, grape flavor, sodium benzoate, sodium citrate, saccharin, ethylmaltol, flavor, lemon-lime flavor, maltol, neotame, NHDC, passion fruit flavor, pectin, phosphoric acid (85 %), saccharin, sucralose and water.
In another embodiment, the consumer products are sugar refreshing beverages and the invention relates to sugar-sweetened beverages comprising a sweetening composition of the present invention, or a table-top sweetening composition of the present invention.
In addition, soft drinks with sugar may contain additional substances including but not limited to acesulfame potassium, aspartame, citric acid monohydrate, concentrate, caffeine, flavor, fructose, glucose, glucose syrup, high fructose with syrup (HFCS, for example , HFC having a total of solids: approximately 77%, fructose: 55% and glucose: 41%), neotame, orange base, phosphoric acid (for example, 85%), sodium cyclamate, sucrose and water .
In another embodiment, the consumer products are sports drinks and the invention relates to sports drinks that comprise a sweetening composition of the present invention, or a tabletop sweetening composition of the present invention, preferably to energy drinks and isotonic drinks with serum. In addition, sports drinks may contain additional substances that include, but are not limited to acesulfame potassium, aspartame, ascorbic acid, concentrates, caffeine, citric acid, flavor, glucose (eg, anhydrous), herbs, minerals, neohesperidin-DC, natural extracts, sucralose, taurine, vitamins, water and whey powder.
In another embodiment, the consumer products are dry powder beverages and the invention relates to dry powder beverages comprising a sweetener composition of the present invention, or a tabletop sweetener composition of the present invention. In addition, dry powder beverages may contain additional substances that include but are not limited to acesulfame potassium, aspartame, apple flavor, acid Ascorbic acid, citric acid, cherry flavor, malic acid, orange flavor, raspberry flavor, sodium chloride, trisodium citrate, tricalcium phosphate, titanium dioxide and xanthan gum.
In another embodiment, the consumable product is ice coffee and the invention relates to ice coffee comprising a sweetener composition of the present invention, or a tabletop sweetener composition of the present invention. In addition, frozen coffee may contain additional substances including, but not limited to acesulfame potassium, aspartame, coffee extract, ethylmaltol, flavor and neohesperidin-DC.
In another embodiment, the consumer products are instant cake fillings and the invention relates to instant cake fillings comprising a sweetener composition of the present invention, or a tabletop sweetener composition of the present invention. In addition, cake fillings may contain additional substances, including but not limited to milk, isomalt, oligofructose, modified starch, flavors and colors. In another form of embodiment, the pie fillings may contain additional substances that include but are not limited to raspberry, strawberry puree, polydextrose, isomalt, sorbitol, glycerin, fructose, pectin, locust bean gum, calcium chloride, sodium bicarbonate , citric acid and water.
In another embodiment, the consumer products are biscuits and the invention relates to biscuits comprising a sweetening composition of the present invention, or a tabletop sweetening composition. of the present invention. In addition, biscuits may contain additional substances that include but are not limited to isomalt, isomalt powder, isomalt granulate, polydextrose, butter, water, sodium bicarbonate, ammonium bicarbonate, skimmed milk powder, salt, flour, cake flour, flavor, inulin, wheat fiber, butter, raisins, raisin paste, salt, oatrim gel, liquid whole eggs, liquid egg whites, egg whites powder, egg yolk, vanilla, butter flavor, flavor vanilla, chocolate flavor, cocoa, high fructose corn syrup (HFCS), methocel, sodium bicarbonate, cinnamon, sodium acid pyrophosphate, margarine spreads, margarine, emulsifier, molasses, mono-and diglycerides, powdered cellulose, ground hazelnuts, hazelnuts, sorbitol fiber, oats, vital wheat gluten, chocolate chips, fat substitutes and maltitol.
In another embodiment, the consumer products are bakeries and the invention relates to the cakes comprising a sweetener composition of the present invention, or a tabletop sweetener composition of the present invention. In addition, the cakes may contain additional substances that include, but are not limited to, baking powder, baking soda, cranberry flavor, wheat flour, cake flour, diacetyl 4X, dextrose, dry butter flavor, flour, cellulose , crystalline fructose, emulsifier, egg whites solid eggs, eggs, dried egg white, fat substitutes, such as inulin, isomalt, lecithin, milk, non-fat milk powder, modified starch, maltodextrin, oligofructose, potato fiber , polydextrose, salt, lard, crystalline sorbitol, aluminum and sodium phosphate, sucrose, butter flavor, chocolate flavor, (dried) flavor of vanilla, water, wheat fiber, xanthan gum and vegetable oil.
In another embodiment, the consumer products are other confectionery products other than cakes, and the invention relates to other confectionery products other than pastries comprising a sweetener composition of the present invention, or a tabletop sweetener composition of the invention. present invention, preferably ingredients of light hot chocolate, tartlets with strawberry fillings, sugarless maple-flavored syrups, sugar-free chocolate toppings, sugar-free black chocolate syrups and reduced-calorie chocolate syrups, sugar-free caramel syrups corn, light chocolate frostings, light caramel frostings and light apple pie. In addition, bakery products may contain additional substances including, but not limited to, acesulfame potassium, aspartame, baking powder, sodium bicarbonate, disodium phosphate, maple flavor, caramel flavor, caramel color, flour, carrageenan, cocoa powder, cocoa butter, cellulose (microcrystalline), citric acid, calcium chloride, crystalline fructose, fructose, chocolate liquor, eggs, dried egg white, soft caramel flavor, isomalt, lecithin, dry milk no fat, hydrogenated starch hydrolyzate, margarine, modified starch, maltisorb, maltodextrin, fat-free milk powder, oligofructose, potassium sorbate, pectin, potato fiber, hydrogenated potato starch, polydextrose, skimmed milk powder, butter (crystalline) sorbitol benzoate, sodium, salt, sorbitol, potassium sorbate, sucrose (powder), butter flavor, chocolate flavor, vanillin, (dried) flavor of vanilla, water, wheat fiber and xanthan gum.
In another embodiment, the consumer products are confectionery products and the invention relates to confectionery products comprising a sweetening composition of the present invention, or a table sweetening composition of the present invention, preferably to all confectionery products mentioned in Directive 2003/1 15 / CE of December 22, 2003 and in Directive 94/35 / CE of June 30, 2004, regarding the sweeteners used in food products, each of which are incorporated herein for reference. Examples include, but are not limited to, sweets (with or without addition of sugar), cocoa, or dried fruit-based, reduced calorie treats, or no added sugar, starchy, low value candy caloric, or without the addition of sugar, cones and wafers for ice cream, without the addition of sugar, essoblaten, cocoa, milk, nuts, or base fat spreads, low caloric value, or without the addition of sugar, cereals for breakfast, for example, with a fiber content of more than 15%, and comprising at least 20% bran, low caloric value, or reduced in sugar, refreshing micro-sweets of the breath with, or without addition of sugar, strongly flavored refreshing throat lozenges, with or without the addition of sugar, chewing gum with or without added sugar, confectionery in the form of low-calorie tablets, cider and perry, beverages consisting of a mixture of a non-alcoholic beverage and beer, cider, perry, spirits, or wines, spirits containing less than 15% alcohol by volume, beer without alcohol, or beer with a lower alcohol content , or equal to 1.2% in volume, "biére de mesa / Tafelbier / table beer" (with an original must content of less than 6%), with the exception of the "Obergáríges Einfachbier", beers with a minimum acidity of 30 milli-equivalents expressed as NaOH, black beers, coffee of the "oud bruin" type, low calorie beer, edible ice cream, canned fruit, or bottled with low caloric value, or with little sugar, low caloric value, or with , or without the addition of sugar, jellies, jams and sweets of low calorific value, prepared from fruits and vegetables of low calorific value, bittersweet preserves of fruits and vegetables, Feinkostsalat, sweet and sour preserves and semi-preserved fish and marinated fish, crustaceans and molluscs, low-calorie soups, sauces, mustard, fine bakery products intended for special nutrition, foods intended for use in weight reduction diets referred to in Directive 1996/8 / EC , dietetic foods intended for special medical purposes, as defined in Directive 1999/21 / EC, food supplements, as defined in Directive 2002/46 / EC supplied in liquid form, food supplements, such as was defined in Directive 2002/46 / CE supplied in a solid form, food supplements, as defined in Directive 2002/46 / EC based on vitamins and / or elements minerals supplied in a syrup-like form, or in a chewable form. These directives are incorporated in this document for reference. Particularly preferred are sugar-free hard candy products, sugar-free low-calorie hard candies, hard candies, sugar-free milk chocolate, milk chocolate, sugar-free Gummy bear (sugar-free jelly bears), Low calorie Gummy Bear without added sugar, sugar free dark chocolate, sugar free low calorie hard candy, sugar free low calorie candy, low calorie candy, raspberry jelly, jellies, smooth dark chocolate, toasted candies, cake sugar-free rice, sugar-free mint breath, sugar-free chewy orange caramel and sugar-free jelly beans. In addition, confectionery products may contain additional substances that include but are not limited to butter fat, caramel flavor, citric acid (monohydrate), cherry flavor, chocolate liquor, cocoa butter, cocoa mass , color, corn syrup, cellulose (microcrystalline), disodium phosphate, dry egg albumin, evaporated milk, gelatin, glycerol monostearate, gum arabic, hydrogenated starch hydrolyzate, hydrogenated fat, isomalt, lecithin, lemon oil, maltitol ( syrup, powder and / or granular), half grain of brown rice, Korean black rice, maltol, mocha paste, neohesperidin-DC, orange flavor, pectin, mint flavor, polydextrose, raspberry puree, raspberry puree, salt, sodium caseinate, sorbitol (powder), starch, sucrose, vanillin, vegetable fat, whole milk powder, skimmed milk powder, water and xylitol.
Patents of the United States of North America Nos. 6,627,233; 5,698,181; 5,688,491; 5,451, 404; and 5,009,893 are incorporated herein by reference in their entirety, including, but not limited to, the flavors, sweeteners, sweetness enhancers, additional flavoring ingredients, solutions, consumables, consumable compositions, and formulations described therein. " .
In another embodiment, the consumer products are specialty sauces and the invention relates to specialty sauces comprising a sweetener composition of the present invention, or a table-top sweetener composition of the present invention, preferably, a sugar-reduced ketchup, unsweetened ketchup and tomato ketchup. In addition, specialty sauces may contain additional substances that include but are not limited to: citric acid, modified starch, mustard, onion, pectin, polydextrose, sodium saccharin, salt, spices, sucralose, sugar, thickeners, tomato concentrate and vinegar.
In another embodiment, the consumer products are cereals and the invention relates to cereals comprising a sweetener composition of the present invention, or a tabletop sweetener composition of the present invention.
In another embodiment, the consumer products are the dairy products and the invention relates to dairy products comprising a sweetening composition of the present invention, or a composition tabletop sweetener of the present invention, preferably to fruit cream, whipped creams, dairy drinks and vanilla flavored yogurts (skimmed). In addition, dairy products may contain additional substances that include but are not limited to: acesulfame potassium, aspartame, currant, blackberry, cranberry, cyclamate, flavor, fruit preparation, fruit juice concentrate, fructose, gelatin, inulin, oatmeal, orange juice, pectin, raspberry, currant, stabilizer, wheat fiber, water, quarg cheese, yogurt, cream and buttermilk.
In another embodiment, the consumer products are desserts and the invention relates to desserts comprising a sweetener composition of the present invention, or a tabletop sweetener composition of the present invention, preferably to gelatin, red fruit cocktails, strawberry, sorbet ( fat-free / sugar-free) chocolate flavors from instant puddings, instant desserts, vanilla puddings, vanilla pudding-powder mixes and lychee jellies. In addition, the desserts may contain additional substances that include but are not limited to: acesulfame potassium, aspartame, blackberries, brandy, citric acid, caramel color, color, cyclamate, chocolate flavor, cocoa powder, corn starch, disodium phosphate , emulsifier, fructose, granulated sugar, soft white sugar, agar powder, drinkable dextrin, morning sugar, maltodextrin, mono-and diglycerides, inulin, polydextrose, lemon juice, maltodextrin, modified milk starch, polydextrose, raspberries, juice currant, salt, soy lecithin, strawberries, strawberry puree, tetrasodium pyrophosphate, lychee flavor, vanilla flavor, wheat starch, water and xanthan gum.
As used herein, the term "desserts" includes, but is not limited to, all desserts mentioned in Directive 2003/1 5 / EC, of December 22, 2003 and in Directive 94/35 / CE of June 30, 2004, relative to the sweeteners used in food products. These directives are incorporated in this document for reference. Examples include, but are not limited to flavored water-based desserts, low caloric value, or no added sugar, milk and low-calorie milk-derived pasta preparations, or no added sugars, desserts based on vegetables and fruits, low calorific value, or without added sugars, egg-based desserts, low caloric value, or without added sugars, desserts based on cereals, low caloric value, or without added sugars, cereals for breakfast, or products based on cereals, low calorific value, or without added sugar, desserts based on fat, low caloric value, or without added sugar, edible ice cream, low caloric value, or without added sugars, jams, jellies, jams and candied fruits, low calorific value, or without added sugars, fruit based preparations, low caloric value, or without added sugars, and "chopped", certain flavors of ready-to-eat foods er eaten, pre-packed, salted starch products and coated nuts.
In another embodiment, the consumable product is ice water and the invention relates to water-based ice creams comprising a sweetener composition of the present invention, or a tabletop sweetener composition of the present invention, preferably for "water ice creams". "and strawberry sorbet without added sugar. In addition, water ice creams may contain additional substances that include, but are not limited to acesulfame potassium, aspartame, citric acid, color, fruit concentrate, flavor, isomalt, lemon juice, polydextrose, strawberry puree, thickener, sorbitol and Water.
In another embodiment, the consumable product is creamy ice cream and the invention relates to a creamy ice cream comprising a sweetener composition of the present invention, or a tabletop sweetener composition of the present invention. In addition, the creamy ice cream may contain additional substances including, but not limited to: color, emulsifier, flavor, isomalt, milk fat, fat substitute, skim milk powder, polydextrose and lactitol.
In another embodiment, the consumable product is yogurt and the invention relates to yoghurt comprising a sweetener composition of the present invention, or a tabletop sweetener composition of the present invention. In addition, the yogurt may contain additional substances including, but not limited to: acesulfame potassium, alitame, aspartame, citric acid monohydrate, tri-calcium-dicitrate, cyclamate, Na-cyclamate, fruit preparation, high-grade corn syrup fructose (HFCS), inulin, fructose, fructose syrup, oligofructose syrup, neohesperidin-DC, pectin solution, saccharin, starch, strawberries, strawberry flavor, sucralose, water and yogurt (low fat, preferably between 0.1% and 1.5% fat).
In another embodiment, the consumer products are sweets and the invention relates to sweets comprising a sweetener composition of the present invention, or a tabletop sweetener composition of the present invention. In addition, the confectionery may contain additional substances including, but not limited to: gelling agents, isomalt, maltitol, pectin, sorbitol and strawberries.
In another embodiment, the consumable product is chewing gum and the invention relates to chewing gums comprising a sweetening composition of the present invention, or a table-sweetening composition of the present invention.
The amount of the sweetening composition in the consumable of the present invention is dependent on the concentration of the natural or artificial sweeteners and the contents therein, therefore as in the presence of other auxiliary substances, such as carbon dioxide. , flavors (for example, spices, natural extracts, or oils), colors, acidulants (for example, phosphoric acid and citric acid), preservatives, potassium, sodium.
In another embodiment, the consumable product is a dental product and the invention relates to a dental product comprising a sweetener composition of the present invention. Dental products include, but they are not limited to toothpaste, dental floss, mouthwash, prosthetic adhesive, enamel bleach, fluoride treatments and oral care gels. These products are also known in the art.
In a preferred embodiment, the consumable product is toothpaste and the invention relates to toothpaste comprising a sweetening composition of the present invention. In addition, toothpaste may contain additional substances including but not limited to: abrasive silica, dicalcium phosphate dihydrate, hydrated silica (thickener), ethyl alcohol, peppermint flavor, peppermint flavor, potassium sorbate, lauryl sulfate of sodium, sodium carboxymethylcellulose, sodium monofluorophosphate, sodium monofluorophosphate, sorbitol solution, tetrasodium phosphate and titanium dioxide.
In another embodiment, the consumable product is a cosmetic product and the invention relates to a cosmetic product comprising a sweetening composition of the present invention. Cosmetics include but are not limited to: lipstick, lip balm, lip gloss and petroleum jelly. These products are also known in the art.
In another embodiment, the consumable product is a pharmaceutical product and the invention relates to a pharmaceutical product comprising a sweetening composition of the present invention. Pharmaceutical products include, but are not limited to: over-the-counter drugs and prescription medications, including, but not limited to: non-tobacco snuff, tobacco substitutes, chewable medicines, cough syrups, throat sprays, throat lozenges, cough drops, nti bacteria products, pill coatings, gel capsules, soluble fiber preparations, antacids, tablet cores, fast absorbing liquid compositions, stable foam compositions fast-disintegrating pharmaceutical dosage forms, beverage concentrates for medicinal purposes, aqueous pharmaceutical suspensions, liquid concentrate compositions, and stabilized sorbic acid solutions, phosphate buffers, saline solutions, emulsions, non-aqueous pharmaceutical solvents, aqueous pharmaceutical carriers, solid pharmaceutical vehicles, and preservatives / pharmaceutical additives (antimicrobials, antioxidants, chelating agents, inert gases, flavoring agents, coloring agents).
In another embodiment, the consumable product is animal feed, or animal feed and the invention relates to animal feed, or animal feed comprising a sweetener composition of the present invention.
A conventional beverage can contain from 20 g / l to 100 g / l of standard sugar, such as, for example, sucrose and this standard sugar can achieve a first level sweetness. It has now been found that by using the sweetener composition of the present invention at least a part of this standard sugar can be substituted, the amount of sugar in a standard beverage can be reduced, or eliminated maintaining the same level of sweetness .
A conventional tea beverage may contain from 60 g / l to 90 g / l of standard sugar, such as, for example, sucrose. It has now been found that by using the sweetener composition of the present invention, for example, the sweetener composition 1, the amount of sugar in the tea beverage can be reduced by at least 20%, for example by at least 30%. % at least 40%, or at least 55%. In an embodiment in which the beverage is a tea beverage, the tea beverage comprises 20 g / l to 60 g / l, for example, 30 g / l to 50 g / l, 35 g / l to 45 g / l of standard sugar. In one embodiment, the tea beverage comprises the sweetening composition 1 in an amount ranging from 0.11 g / l to 0.27 g / l, for example, from 0.14 g / l to 0.24 g / l. As a result, the tea beverage of the present invention comprises less standard sugar than a conventional tea beverage while maintaining the same sweetness.
A conventional carbonated beverage may contain from 75 g / l to 100 g / l of standard sugar, such as, for example, sucrose. It has now been found that by using the sweetening composition of the present invention, for example, the sweetening composition 1, the amount of sugar in the carbonated beverage can be reduced by at least 20%, for example at least 30%. % at least 40%, or at least 50%. In an embodiment wherein the beverage is a carbonated soft drink, the carbonated beverage comprises from 25 g / l to 75 g / l, for example, from 30 g / l to 70 g / l, 40 g / l to 60 g / l of sugar standard. In one embodiment, the carbonated beverage comprising the sweetening composition 1 in an amount ranging from 0.13 g / l to 0.27 g / l, for example, from 0.16 g / l to 0.24 g / l. As As a result, the carbonated carbonated beverages of the invention comprise less standard sugar than a conventional carbonated carbonated beverage while maintaining the same sweetness.
A conventional juice drink may contain from 75 g / l to 100 g / l of standard sugar, such as, for example, sucrose. It has now been discovered that by using the sweetening composition of the present invention, for example, the sweetening composition 1, the dose of sugar can be reduced by at least 20%, for example by at least 30% by at least 40%. %, or at least 50%. In a modality in which the beverage is a juice beverage, the juice beverage comprises 25 g / l to 75 g / l, for example, 30 g / l to 70 g / l, 40 g / l to 60 g / l of standard sugar. In one embodiment, the juice beverage comprises the sweetening composition 1 in an amount ranging from 0.13 g / l to 0.27 g / l, for example, from 0.16 g / l to 0.24 g / l. As a result, the sugar juice beverage of the present invention comprises less standard sugar than a conventional carbonated soft drink while maintaining the same sweetness.
A conventional beverage close to water may contain from about 20 g / l to 40 g / l of standard sugar, such as, for example, sucrose. It has now been discovered that by using a sweetening composition of the present invention, for example, the sweetening composition 2, the sugar dosage can be eliminated, or substantially eliminated. In a modality in which the drink is a beverage close to water, the drink near the water comprises 0 g / l of standard sugar. In one modality, the The beverage close to the water of the sweetening composition 2 comprises an amount ranging from 0.07 g / l to 0.15 g / l, for example, from 0.09 g / l to 0.14 g / l. As a result, the drink close to the water of the present invention comprises little, or no standard sugar, and still maintains a sweetness similar to that of a beverage close to the sugar water.
A conventional tea beverage may contain from 60 g / l to 90 g / l of standard sugar, such as, for example, sucrose. It has now been discovered that by using the sweetening composition of the present invention, for example, the sweetening composition 2, the sugar dose can be eliminated, or substantially eliminated. In a modality in which the beverage is a tea beverage, the tea beverage comprises little, or no standard sugar. In one embodiment, the tea beverage comprises the sweetening composition 2 in an amount ranging from 0.23 g / l to 0.40 g / l, for example, from 0.26 g / l to 0.37 g / l. As a result, the tea beverage of the present invention comprises little or no standard sugar and still maintains a sweetness similar to that of a tea drink with sugar.
A conventional carbonated soft drink may contain from 75 g / l to 100 g / l of standard sugar, such as, for example, sucrose. It has now been discovered that by using the sweetening composition of the present invention, for example, the sweetening composition 2, the sugar dosage can be eliminated, or substantially eliminated. In an embodiment in which the beverage is a carbonated soft drink, the carbonated beverage comprises 0 g / l of standard sugar. In one modality, the The carbonated beverage comprises the sweetening composition 2 in an amount ranging from 0.31 g / l to 0.44 g / l, for example, from 0.34 g / l to 0.41 g / l. As a result, the carbonated soft drink of the invention comprises little or no standard sugar, and still maintains a sweetness similar to that of a sugary carbonated beverage.
A conventional juice drink may contain from 75 g / l to 100 g / l of standard sugar, such as, for example, sucrose. It has now been discovered that by using a sweetening composition of the present invention, for example, sweetening composition 2, the sugar dose can be eliminated, or substantially eliminated. In a modality in which the beverage is a juice beverage, the juice beverage comprises 0 g / l of standard sugar. In one embodiment, the juice beverage comprises the sweetening composition 2 in an amount ranging from 0.31 g / l to 0.44 g / l, for example, from 0.28 g / l to 0.41 g / l. As a result, the sugar juice beverage of the present invention comprises little or no standard sugar and still maintains a sweetness similar to that of a sweetened juice drink.
A conventional nectar can contain 50 g / l to 80 g / l of standard sugar, such as, for example, sucrose. It has now been discovered that by using the sweetening composition of the present invention, for example, the sweetening composition 2, the dose of sugar can be eliminated, or substantially eliminated. In a modality in which the drink is a nectar and, the nectar comprises 0 g / l of standard sugar. In one embodiment, the nectar comprises the sweetening composition 2 in an amount that varies from 0. 20 g / l at 0.34 g / l, for example, from 0.17 g / l to 0.31 g / l. As a result, the nectar of the present invention comprises little or no standard sugar and still maintains the sweetness similar to that of a sweetened nectar.
In one embodiment, the composition of the consumable product comprises: (a) a drink; Y (b) a sweetening composition comprising acesulfame potassium and a composition X comprising the following substances: (i) naringin; (ii) 4-methoxy salicylaldehyde; (iii) syringaldehyde; (iv) (ftj-5,6-dihydro-6-pentyl-2H-pyran-2-one; (v) a mixture of cis- and frans-whiskey lactone.
In one embodiment, the composition of the consumable product comprises: (a) a drink; Y (b) a sweetening composition comprising acesulfame potassium and a composition X comprising the following substances: (i) naringin; (iii) syringaldehyde; (iv) (Rj-5,6-dihydro-6-pentyl-2H-pyran-2-one; (v) a mixture of c / 's-and frans-whiskey lactone.
In one modality, the composition of the consumable product understand, (a) a drink; Y (b) a sweetening composition comprising acesulfame potassium and a composition X comprising the following substances: (1) naringin, preferably of natural origin; (2a) syringaldehyde; (2b) acetoin; (3a) lactone massoia; preferably of natural origin; (3b) lactone whiskey; (3c) dodecalactone delta; (3d) undecalactone delta; (3e) deltalactone delta; (3f) tetradecalactone delta; (4a) L-alanine; (4b) L-leucine; (4c) glycine; (4d) L-aspartic acid; (4e) L-threonine; (4f) L-isoleucine; (4g) L-tyrosine; (4h) L-proline; (4i) L-serine; (4j) L-valine; (4k) L-glutamic acid; (4I) taurine; (4m) maltol; (4n) maltodextrin MD14, and (4th) gum arabic (powdered gum).
In one embodiment, the composition of the consumable product comprises: (a) a drink; Y (b) a sweetening composition comprising acesulfame potassium and a composition X comprising the following substances: (1) naringin, preferably of natural origin; (2a) syringaldehyde; (2b) diacetyl; (2c) acetoin; (3a) lactone massoia; preferably of natural origin; (3b) lactone whiskey; (3c) dodecalactone delta; (3d) undecalactone delta; (3e) deltalactone delta; (3f) tetradecalactone delta; (4a) L-alanine; (4b) L-leucine; (4c) glycine; (4d) L-aspartic acid; (4e) L-threonine; (4f) L-isoleucine; (4g) L-tyrosine (4h) L-proline; (4i) L-serine; (4j) L-valine; (4k) L-glutamic acid; (41) taurine; (4m) maltol; (4n) maltodextrin MD14, and (4th) gum arabic (powdered gum).
In one embodiment, the composition of the consumable product comprises: (a) a drink; Y (b) a sweetening composition comprising acesulfame potassium and a composition X comprising the following substances: (1) naringin, preferably of natural origin; (2a) syringaldehyde; (2b) diacetyl; (2c) acetoin; (2d) methoxy salicylaldehyde; (3a) lactone massoia; preferably of natural origin; (3b) lactone whiskey; (3c) dodecalactone delta; (3d) undecalactone delta; (3e) deltalactone delta; (3f) tetradecalactone delta; (4a) L-alanine; (4b) L-leucine; (4c) glycine; (4d) L-aspartic acid; (4e) L-threonine; (4f) L-isoleucine; (4g) L-tyrosine; (4h) L-proline; (4i) L-serine; (4j) L-valine; (4k) L-glutamic acid; (4I) taurine; (4m) maltol; (4n) maltodextrin MD14, and (4th) gum arabic (powdered gum).
In one embodiment, the composition of the consumable product comprises: (a) a drink; Y (b) a sweetening composition comprising acesulfame potassium and a composition X comprising the following substances: (1) naringin, preferably of natural origin; (2a) syringaldehyde; (2b) acetoin; (3a) lactone massoia; preferably of natural origin; (3b) lactone whiskey; (3c) dodecalactone delta; (3d) undecalactone delta; (3e) deltalactone delta; (3f) tetradecalactone delta; (4a) L-alanine; (4b) L-leucine; (4c) glycine; (4d) L-aspartic acid; (4e) L-threonine; (4f) L-isoleucine; (4g) L-tyrosine; (4h) L-proline; (4i) L-serine; (4j) L-valine; (4k) L-glutamic acid; (41) taurine; (4m) maltol; (4n) maltodextrin MD14, and (4th) gum arabic (powdered gum).
In one embodiment, the composition of the consumable product comprises: (a) a drink; Y (b) a sweetening composition comprising acesulfame potassium and a composition X comprising the following substances: (1) naringin, preferably of natural origin; (2a) syringaldehyde; (2b) acetoin; (2c) diacetyl; (3a) lactone massoia; preferably of natural origin; (3b) lactone whiskey; (3c) dodecalactone delta; (3d) undecalactone delta; (3e) deltalactone delta; (4a) L-alanine; (4b) L-leucine; (4c) glycine; (4d) L-aspartic acid; (4e) L-Isine monohydrate; (4f) L-threonine; (4g) L-isoleucine; (4h) L-tyrosine; (4?) L-methionine; (4j) L-proline; (4k) L-serine; (41) L-valine; (4m) L-glutamic acid, and (4n) maltol.
In one embodiment, the composition of the consumable product comprises: (a) a drink; Y (b) a sweetening composition comprising acesulfame potassium and a composition X comprising the following substances: (1) naringin, preferably of natural origin; (2a) methoxysalicylaldehyde; (2b) syringaldehyde; (2c) acetoin; (2d) diacetyl; (3a) lactone massoia; preferably of natural origin; (3b) lactone whiskey; (3c) dodecalactone delta; (3d) undecalactone delta; (3e) deltalactone delta; (4a) L-alanine; (4b) L-leucine; (4c) glycine; (4d) L-aspartic acid; (4e) L-lysine monohydrate; (4f) L-threonine; (4g) L-isoleucine; (4h) L-tyrosine; (4i) L-methionine; (4j) L-proline; (4k) L-serine; (41) L-valine; (4m) L-glutamic acid, and (4n) maltol.
In one embodiment, the composition of the consumable product comprises: (a) a drink; Y (b) a sweetening composition comprising acesulfame potassium and a composition X comprising the following substances: (1) naringin, preferably of natural origin; (2a) acetoin; preferably of natural origin; (2b) diacetyl; preferably of natural origin; (3a) lactone massoia; preferably of natural origin; (3b) dodecalactone delta; preferably of natural origin; (3c) deltalactone delta; preferably of natural origin; (4a) L-valine; preferably of natural origin; (4b) maltol; preferably of natural origin; (4c) of maltodextrin, MD 14, and (4d) gum arabic (powdered gum).
In one embodiment, the composition of the consumable product comprises: (a) a drink; Y (b) a sweetening composition comprising acesulfame potassium and a composition X comprising the following substances: (1) naringin, preferably of natural origin; (2a) acetoin; preferably of natural origin; (3a) lactone massoia; preferably of natural origin; (3b) dodecalactone delta; preferably of natural origin; (3c) deltalactone delta; preferably of natural origin; (4a) L-valine; preferably of natural origin; (4b) maltol; preferably of natural origin; (4c) of maltodextrin, MD 14, and (4d) gum arabic (powdered gum).
In another aspect, the invention relates to a method for sweetening a composition of the consumable product, comprising the step of adding the flavorant to a consumable product, or composition X, as it has been defined above, to produce a composition of a sweetened consumable product, in which the sweetened consumable product does not have substantially unpleasant taste, aftertaste, or persistent sweetness.
Preferably, the effect of the flavoring composition X remains at least as long as the flavor of the consumable product is perceived.
Preferably, the sweetened consumable product has a rich flavor.
In another aspect, the invention relates to a method for providing a sweetening composition, or a sweetness enhancer, comprising the step of adding to a sweetener, or a sweetness enhancer the flavoring, or composition X, as defined above to produce a sweetening composition, or a sweetness enhancer, wherein the sweetener, or sweetness enhancing composition has substantially no unpleasant unpleasant taste, aftertaste, or sweetness.
Although the invention has been described in detail, modifications within the spirit and scope of the present invention will be readily apparent to those skilled in the art. In view of the above discussion, relevant knowledge in the art and references were discussed above in relation to the Background and Detailed Description, the disclosures of which are all incorporated herein by reference. In addition, it is to be understood that the aspects of the present invention and portions of various modalities and various features different cited later and / or in the appended claims may be combined, or exchanged in whole or in part. In the above descriptions of the various embodiments, said forms of modality that refer to another form of modality may be suitably combined with other forms of modality, as will be appreciated by one skilled in the art.
In addition, those skilled in the art will appreciate that the foregoing description is by way of example only, and is not intended to limit the invention.
PART B FIELD OF THE INVENTION The present invention relates to sweetener compositions, sweetness enhancing compositions, tabletop sweeteners and the composition of the consumable product comprising at least one flavor that are suitable for modifying, masking, reducing and / or suppressing a unpleasant taste of the sweetener, or sweetness enhancer in a composition of the consumable product formed by the addition of the sweetening composition to a consumable product. The present invention also relates to methods for modifying, masking, reducing and / or suppressing an unpleasant taste of the sweetener, or sweetness enhancer in a composition of the consumable product, as well as methods for identifying suitable flavorings in this context.
BACKGROUND OF THE INVENTION Consumable products with a high content of sugar (s), for example, sucrose (sucrose), glucose, fructose and / or mixtures thereof, generally gave a greater preference for consumers due to their sweetness. However, it is commonly known that a high sugar content (s) can increase the level of sugar in the blood, lead to the formation of fat deposits and ultimately result in health problems such as childhood obesity, type diabetes II and related diseases. Therefore, it has long been the goal, to reduce the sugar content of consumer products to an absolute minimum necessary. One way to reduce the sugar content is to replace at least a part of the sugar (s) with one, or more high intensity non-caloric sweeteners. These non-caloric sweeteners provide significantly higher sweetnesses than conventional sweeteners, for example, sugars such as sucrose, or high fructose corn syrup (HFCS).
However, unlike conventional sugars, many of the non-caloric, or low-calorie sweeteners have unpleasant taste characteristics, for example, bad taste, aftertaste and / or persistent sweetness. These bad tastes and / or persistent sweetness and aftertaste negatively affect the general flavor of the respective consumable product to which they are added. For example, sucralose, stevioside and cyclamate contribute to negative intensity-time profiles. As another example, acesulfame potassium, saccharin and stevioside produce a bitter and / or astringent aftertaste. As another example, neotame produces a bitter and metallic unpleasant taste. As another example, the ammonium salt of glycyrrhizinic acid produces a marked impression of additional flavor. Also, some sweeteners, for example, brazein, monelin, thaumatin, are not particularly heat stable. Others, for example, aspartame, are not stable in all applications. As another example, saccharin can have a very long-lasting sweetening effect, for example, a persistent sweetness.
Steviol glycosides occur naturally in Stevia spp., Or Rubus spp. Examples of these include dulcoside, rebaudiosides A-H, rubososide, stevioside, softened A, B and GJ. Steviol glycosides are very good sweeteners, but, when used in concentrations necessary for an adequate sweetening effect, stevia often exhibits an astringent and / or bitter and / or liquor-like flavor impression. Other unpleasant taste impressions can also be observed, for example, a long-lasting aftertaste, or a sweetener-like flavor profile.
In particular, when used in beverages, for example, sweet drinks, free of calories, or very low, such sweeteners may present unpleasant secondary taste impressions and / or regusts and may reduce sensory acceptance. As such, these negative flavor characteristics often require taste masking.
Some substances that mask the taste are known. Although many conventional taste masking substances can modify, hide, reduce and / or eliminate unpleasant taste characteristics of sweeteners, or sweetness enhancers, many taste masking substances are significantly limited in their application.
For example, U.S. Patent No. 2004/0142084 A1 describes the alkali metal hydrogen sulphates as the masking agents. A disadvantage of these sulfates is that they considerably increase the content of the acid in the consumable product.
In addition, U.S. Patent No. 2002/0177576 A1 describes the deletion of a bitter taste by nucleotides, for example cytidine 5'-monophosphate (CMP). The disadvantage of using CMP is that strongly polar compounds can only be used in strongly polar solvents. Therefore, CMP can be used for only a very limited degree in many products that comprise consumable fats. In addition, the availability of CMPS is very limited due to its expensive chemical synthesis.
Therefore, there is a need for new taste masking compositions that can modify, mask, reduce and / or suppress the unpleasant taste characteristics left by sweeteners, or sweetness enhancers without demonstrating the disadvantages of the taste masking substances. known flavor.
BRIEF DESCRIPTION OF THE FIGURES Figure 1 is a bar chart showing the results of the taste and saliva test of a sweetening composition comprising acesulfame potassium, sucralose and composition X of the present invention with respect to the bitter aftertaste.
Figure 2 is a bar chart showing the results of the taste and saliva test of a sweetening composition comprising acesulfame potassium, sucralose and the composition X of the present invention with respect to the sweetness in the aftertaste.
BRIEF PRESCRIPTION OF THE INVENTION In one aspect, the present invention relates to a sweetening composition comprising: (i) a sweetener; Y (I) at least, a flavoring; wherein, at least the flavor is suitable for modifying, masking, reducing and / or suppressing an unpleasant taste of the sweetening composition in a consumable product formed by adding the sweetening composition to a consumable product; Y wherein a ratio by weight of at least one flavor for the sweetener in the composition of a consumable product is such that the sweetness of the sweetener is detectable by the taste in the composition of the consumable product and the taste of at least one Flavoring is not detectable by the taste in the composition of the consumable product.
In a further aspect, the present invention relates to the composition of the sweetness enhancer comprising: (i) a sweetness enhancer, and (ii) at least one flavor; wherein the at least one flavor is suitable for modifying, masking, reducing and / or suppressing an unpleasant taste of the sweetness enhancer in a composition of a consumable product formed by adding a sweetness enhancer and a sweetener to a product to the composition. consumable; Y wherein a ratio by weight of at least one flavoring to the sweetness enhancer in the composition of the consumable product is such that the sweetness enhancer is capable of enhancing the sweetness of the present sweetener in the composition of the consumable product and, the taste of at least one flavoring is not detectable by taste in the composition of the consumable product.
In a further aspect, the present invention relates to a composition of the consumable product comprising: (i) a sweetener; Y (ii) at least one flavor; Y (iii) a consumable product wherein, the at least one flavor is suitable for modifying, masking, reducing and / or suppressing an unpleasant taste of the sweetener in the composition of the consumable product; Y wherein the sweetener is present in such a quantity, that the sweetness of the sweetener is detectable by the taste in the composition of the consumable product, and wherein at least one flavor is present in such an amount that the taste of at least one flavor is not detectable by the taste in the composition of the consumable product.
In a further aspect, the present invention relates to a composition of the consumable product comprising: (i) a sweetness enhancer; (ii) a sweetener; (iii) at least one flavor having a flavor; Y (iv) a consumable product wherein at least the flavor is suitable for modifying, masking, reducing and / or suppressing an unpleasant taste of the sweetener in the composition of the consumable product; Y wherein the sweetness enhancer is present in the composition of the consumable product in an amount such that the sweetness enhancer is capable of enhancing the sweetness of the present sweetener in the composition of the consumable product, and wherein at least one flavor is present in such an amount that the taste of at least one flavor is not detectable by the taste in the composition of the consumable product.
In one embodiment, the sweetening composition, the sweetness enhancer composition and the consumable product compositions defined above, do not comprise methoxy salicylaldehyde.
In a further aspect, the present invention relates to a method for modifying, masking, reducing and / or suppressing a persistent unpleasant taste, aftertaste or sweetness of at least one sweetener / sweetness enhancing composition, the method comprising the step of adding to a composition of the consumable product the sweetener, or the sweetness enhancing composition of the present invention.
In a further aspect, the present invention relates to a method for modifying, masking, reducing and / or suppressing a persistent unpleasant taste, aftertaste or sweetness of at least one sweetener / sweetness enhancing composition, the method comprises the steps of: (i) diluting at least one flavor with a diluent to form a diluted composition to determine a level of taste threshold, wherein the flavor of the flavor is not detectable by the taste of the diluted composition, and (ii) adding at least one flavor to a level equal to, or below the level of the taste threshold to the composition of the consumable product comprising at least one sweetener and optionally at least one sweetness enhancer; wherein at least one flavoring, when present in the composition of the consumable product at or below the level of the taste threshold, is capable of modifying, masking, reducing and / or suppressing the unpleasant taste of the sweetener and / or the enhancer of sweetness in the composition of consumer products.
In a further aspect, the present invention relates to the use of at least one flavor to modify, mask, reduce and / or suppress a persistent unpleasant taste, aftertaste or sweetness of at least one sweetener in a composition of the consumable product comprising the sweetener and a consumable product, wherein at least the flavor is suitable for modifying, masking, reducing and / or suppressing an unpleasant taste, aftertaste or persistent sweetness of at least one sweetness enhancer in the composition of the consumable product; Y wherein the sweetener is present in the composition of a consumable product, such that the sweetness of the sweetener is detectable by the taste in the composition of the consumable product and the taste of at least one flavor is not detectable by the taste in the composition of the consumable product.
In a further aspect, the present invention relates to the use of at least one flavor to modify, mask, reduce and / or suppress a persistent unpleasant taste, aftertaste or sweetness of at least one sweetness enhancer in a sweetener in a composition. of a consumable product, comprising a sweetness enhancer, a sweetener, and a consumable product, wherein, at least the flavor is suitable for modifying, masking, reducing and / or suppressing a persistent unpleasant taste, aftertaste or sweetness of at least one sweetness enhancer in the composition of the consumable product; Y wherein the sweetness enhancer is present in the composition of a consumable product, such that the sweetness enhancer is able to enhance the sweetness of the present sweetener in the composition of the consumable product and the flavor of at least one flavoring it is not detectable by the taste in the composition of the consumable product.
In one embodiment, in the methods, or uses described above, at least one flavor does not comprise methoxy salicylaldehyde.
In one embodiment, at least one flavor is selected from the group consisting of: a compound comprising a flavanonyl fraction, in particular, a flavanone, a hydroxyflavanone, a dihydroxyflavanone, or a trihydroxyflavanone; a compound comprising a quininyl moiety, in particular, quinine, quinine bisulfate, quinine hydrochloride, quinine sulfate, hydroxyquinine; a compound comprising a purinyl moiety, in particular, caffeine, or theobromine; a compound comprising a fraction of saccharide acetate, in particular glucose penta-acetate or sucrose octa-acetate; and benzyl diethyl- (2: 6-xylyl-carbamoyl-methyl) -ammonium benzoate.
In one embodiment, the at least one flavor is selected from the group consisting of naringin, naringenin and naringin-dihydrochalcone, or an extract comprising naringin, preferably naringin.
In one embodiment, at least one flavor is selected from the group consisting of: at least one carbonyl compound selected from the group consisting of a compound comprising a vanillin fraction, in particular vanillin, ethyl vanillin, methyl vanillate, ethyl vanillate, vanillic acid, vanillin isobutyrate, ethyl vanillin isobutyrate, acetovanillone, or 5-methoxyvanillin-; a compound comprising a benzaldehyde fraction which is not a vanillin fraction, in particular 4-hydroxybenzaldehyde, 2-methoxybenzaldehyde, 3-methoxybenzaldehyde, 4-methoxybenzaldehyde, 4-ethoxybenzaldehyde, 4-ethylbenzaldehyde, 2-hydroxy-4-methylbenzaldehyde , 2-methoxybenzoic acid, 3,4-dihydroxybenzaldehyde, 4-hydroxy-3,5-dimethoxybenzaldehyde, veratraldehyde, aldehyde anise, salicylaldehyde, 3-methoxy-salicylaldehyde, or 4-methoxy salicylaldehyde; a compound comprising a benzoic acid fraction, 3-methoxybenzoic acid, 4-methoxybenzoic acid, 2-hydroxybenzoic acid, 3-hydroxybenzoic acid, 4-hydroxybenzoic acid, ethyl 2-hydroxy-4-methylbenzoate or anisic acid; Y a compound comprising an acetophenone fraction, in particular 2-hydroxyacetophenone, 3-hydroxyacetophenone, or 4-hydroxyacetophenone, more particularly 4-methoxy salicylaldehyde and syringaldehyde. at least one lactone selected from the group consisting of: pentane-1, 5-lactone, hexane-1,5-lactone, heptane-1,5-lactone, octane-1,5-lactone, nonane-1,5-lactone, decane-1,5-lactone, undecano- 1,5-lactone, dodecane-1,5-lactone, tridecane-1,5-lactone, tetradecane-1,5-lactone, pentadecane-, 5-lactone, hexadecane-1,5-lactone, pent-2-ene -1, 5-lactone, hex-2-ene-1, 5-lactone, hept-2-ene-1,5-lactone, oct-2-ene-1, 5-lactone, no-2-ene-1, 5-lactone, dec- 2-ene-1, 5-lactone, undec-2-ene-1, 5-lactone, dodec-2-ene-1, 5-lactone, tridec-2-ene-1, 5-lactone, tetradec-2 eno-1,5-lactone, pentadec-2-ene-1, 5-lactone, hexadec-2-ene-1, 5-lactone, dec-5-ene-1, 5-lactone, dec-6-ene- 1,5-lactone, dec-7-ene-1, 5-lactone, dec-8-ene-1,5-lactone, undec-5-ene-1, 5-lactone, undec-6-ene-1, 5-lactone, undec-7-ene-1,5-lactone, undec-8-ene-1,5-lactone, dodec-2-ene-1, 5-lactone, nepetalactone pentane-1, 4-lactone, hexane-1,4-lactone, heptane-1,4-lactone, octane-1,4-lactone, nonane-1,4-lactone, decane-1,4-lactone, undecano- 1,4-lactone, dodecane-1,4-lactone, tridecane-1,4-lactone, tetradecane-1,4-lactone, pentadecane-1,4-lactone, hexadecane-1,4-lactone, butyloctane-1 4-lactone, dodec-6-ene-1,4-lactone, dec-7-ene-1,4-lactone, cis-dec-7-ene-1,4-lactone, 2,7-dimethylocta 5- ( trans), 7-diene-1, 4-lactone, hex-2-ene-1, 4-lactone, 3-methyl-nonane-1,4-lactone, 3-methyloctane-1,4-lactone, non-2-ene -1, 4-lactone, 2-decen-1,4-lactone, dimethylnon-2-ene-1, 4-lactone, 3-methyl-gamma decalactone, 4-methyl-5-hexen-1,4-olide, 4-hydroxyoctanoic acid lactone and 4-hydroxy-3-methyl octanoic acid lactone, 4-hydroxyundecanoic acid lactone, and 4-hydroxy-2-hexanoic acid lactone.
In one embodiment, the sweetener composition, the composition of a sweetness enhancer, or the composition of the consumable product further comprise at least one additional substance that is selected from the group consisting of amino acids, flavoring ingredients and combinations thereof.
In one embodiment, the amino acids are selected from the group consisting of L-alanine, L-leucine, glycine, L-aspartic acid, L-lysine monohydrate, L-threonine, L-isoleucine, L-tyrosine, L-methionine, L-proline, L-serine, L-valine and L-glutamic acid.
In one embodiment at least one flavoring is present in an amount ranging from 0.5% to 20.0% p, preferably from 1.6% to 2.2% p, more preferably from 0.9% to 1.2% p, based on the total weight of the composition sweetener.
In one embodiment, the sweetener is present in an amount ranging from 94.0% p to 99.5% p, preferably from 94.0% p to 98.4% p, based on the total weight of the sweetening composition.
In one embodiment, the sweetener comprises acesulfame potassium and sucralose and, acesulfame potassium is present in an amount ranging from 82.0% p to 87.0% p and sucralose is present in an amount ranging from 1.0% to 12.0% p, based in the total weight of the sweetening composition.
In one embodiment, the sweetener comprises acesulfame potassium and sucralose and acesulfame potassium is present in an amount ranging from 77.0% to 82.0% p and sucralose is present in an amount ranging from 17.0% to 19.0% p, based on weight total of the sweetening composition.
In one embodiment, the sweetener and / or the sweetness enhancer is selected from the group consisting of abiziasaponin, abrusosides, in particular, abrusosida A, Abrusosida B, abrusosida C, abrusosida D, acesulfame potassium, Advantamo, albiziasaponin, alitame, aspartame, superaspartame, bayunosidas, in particular, bayunosida 1, bayunosida 2, brazeína, briosida, brionosida, brionodulcosida, carnosiflosida, carrelame , curculin, cyanine, chlorogenic acid, cyclamates and their salts, cyclocarioside I, dihydroquercetin-3-acetate, dihydroflavenol, dulcoside, gaudichaudioside, glycyrrhizin, glycyrrhetin acid, gipenoside, hematoxylin, hernandulcin, isomogroside, in particular, iso-mogroside V, lugdunamo, magap, mabinlins, micronesculin, mogrosides (they have guo), in particular, mogrósida IV and mogrósida V, monatin and its derivatives, monelin, mucurozioside, naringin-dihydrochalcone (NarDHC), neohesperidin dihydrochalcone (NDHC), neotame, osladin, pentadin, periandrin IV, perillartine, D-phenylalanine, flomisosides, in particular, flomisoside 1, flomisoside 2, flomisoside 3, flomisoside 4, floridzine, filodulcin, polpodiosides, polipodoside A pterocariosides, rebaudiosides, in particular, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside F, rebaudioside G, rebaudioside H, rubusosides, saccharin and its salts and derivatives, escandenoside, selligueanin A, stamenosides, in particular, siamenoside I, stevia, steviolbioside, stevioside and other glycosides of steviol, estrogi nas, in particular estrogin 1, estrogin 2, estrogin 4, softened A, softened B, softened G, softened H, softened I, softened J, sucralose, sucronate, sucrooctate, talin, telosmoside Ai5, thaumatin, in particular, thaumatin I and II, trans-anethole, trans-cinnamaldehyde, trilobate and D-tryptophan, which includes extracts, or enriched fractions of natural sweeteners.
In an embodiment, at least one sweetener is selected from the group consisting of acesulfame potassium, aspartame, sucralose and thaumatin.
Preferably at least one sweetener comprises acesulfame potassium.
Preferably at least one sweetener comprises acesulfame potassium and thaumatin.
In particularly preferred embodiments, at least one sweetener comprises acesulfame potassium and sucralose.
In one embodiment, the sweetener and / or the sweetness enhancer comprises acesulfame potassium.
In one embodiment, the sweetener composition comprises from 80% p to 99.5% p of at least one sweetener, based on the total weight of the sweetening composition, for example, from 9.1% to 98.9% p, or from 94.2% p to 98.1% p. At least one sweetener is described in more detail below.
In one embodiment, the sweetener composition comprises from 0.5% to 20% p of the domination X as defined above, based on the total weight of the sweetener composition, for example, from 1.6% to 2.2% p, or from 0.9% pa 1.2% p.
In one embodiment, the sweetening composition comprises at least one additional sweetener.
Preferably, the at least one additional sweetener is a sugar alcohol, or sugar sweetener selected from the group consisting of erythritol, galactitol, hydrogenated starch syrups, maltitol and sorbitol syrups, inositol, isomalt, lactitol, maltitol, mannitol, xylitol, arabinose, dextrin, dextrose, fructose, high fructose corn syrup, fructooligosaccharides, fructooligosaccharide syrups, galactose, galactooligosaccharides, glucoda, hydrolysates / starch syrups (hydrogenated) and glucose, isomaltulose, lactose, lactose hydrolyzate, maltose, mannose , rhamnose, ribose, sucrose, tagatose, trehalose, xylose, and combinations thereof.
In one embodiment at least one additional sweetener is a caloric sweetener.
In one embodiment at least one additional sweetener is a non-caloric sweetener.
In one embodiment, the sweetening composition further comprises at least one sweetness enhancer.
Preferably, the flavoring effect remains at least as long as the flavor of the at least one sweetener or at least one sweetness enhancer is perceived.
In one embodiment, the unpleasant taste of the sweetener, or the sweetness enhancer is an unpleasant acidic taste, a flavor astringent, a bitter taste, an unpleasant licorice flavor, a metallic unpleasant taste and / or an unpleasant taste that causes burning of the throat.
Preferably, the unpleasant aftertaste of the sweetener, or the sweet taste enhancer is an astringent, or bitter, aftertaste.
In one embodiment, the sweetening composition is a liquid under ambient conditions.
In one embodiment, the sweetening composition is a solid at ambient conditions.
In one embodiment, the sweetener composition further comprises an additional component selected from the group consisting of powder control agents, bubble-forming agents, surfactants, emulsifiers, salts, fats, gums, hydrocolloids, fillers, carriers, fibers, Flavoring ingredients, flavor enhancers, stabilizers, taste acidulants, anti-binders and free-flowing agents.
Preferably, the additional component is glycerol.
In one embodiment, the invention relates to a solution, for example, a flavor modifier solution, comprising a solvent, a sweetener (at least one sweetener), and at least one flavoring, wherein the flavor has the characteristics defined in the context of the present invention. In one embodiment at least the flavor (and the sweetener) are dissolved in the solvent, thus forming the solution. In the solution at least the flavoring can be present in quantities ranging from 0.01 ppm by weight to 1000 ppm by weight, based on the total weight of the solution, for example, 0.05 to 1000 ppm by weight, from 0.1 ppm by weight to 1000 ppm by weight, from 1 ppm by weight to 1000 ppm by weight, from 10 ppm in weight to 1000 ppm in weight, from 0.01 ppm in weight to 500 ppm in weight, from 0.05 ppm in weight to 500 ppm in weight, from 0.1 ppm in weight to 500 ppm in weight, of 1 ppm by weight to 500 ppm by weight, from 10 ppm by weight to 500 ppm by weight, from 0.01 ppm by weight to 250 ppm by weight, from 0.05 ppm by weight to 250 ppm by weight, from 0.1 ppm by weight to 250 ppm by weight, from 1 ppm by weight to 250 ppm by weight, or from 10 ppm by weight to 250 ppm by weight.
In one embodiment, at least one flavoring may be present in the amounts (ranges) listed herein with respect to the consumable product compositions. For example, if at least one flavor comprises naringin, naringin may be present in the solution in a concentration of 0.5 ppm by weight to 50 ppm by weight, eg, from 1 ppm by weight to 40 ppm by weight, 2 ppm by weight to 30 ppm by weight, 3 ppm by weight to 20 ppm by weight, or 4 ppm by weight to 10 ppm by weight.
The solvent may vary widely and the solvent may include one, or more, solvents. For example, the solvent may be, or may contain a consumable organic solvent, a consumable inorganic solvent and / or consumable polar solvent. Preferably, the solvent is water. In addition, the solvent, in particular water, may contain one, or more, buffers such as Tris / HCl, HEPES and the like.
In addition to at least one sweetener, at least one flavor and the solvent, the solution may also contain at least one sweetness enhancer. In one embodiment, at least one sweetener and / or sweetness enhancer may be those mentioned herein. In one embodiment, in which a sweetener is included in the solution, the sweetener is preferably acesulfame potassium.
In one embodiment, the solution comprises at least the flavor. At least one sweetener may be present in the solution in such an amount that, when the solution is added to a consumable product, the flavor of the sweetener (in the consumable product) is improved, compared to a similar consumer product that it comprises the sweetener, but does not comprise the at least one flavoring.
In one embodiment, the solution comprises the at least one flavor and the sweetener and the at least one flavoring may be present in the solution in an amount such that, when the solution is added to a consumable product, the at least one Flavoring is not detectable by the taste in the consumable product. In one embodiment, the sweetener is present in an amount such that the sweetness of the sweetener is detectable by the taste in the composition of the consumable product.
In one embodiment, the solution comprises the sweetener at least the flavor, the solvent, and the sweetness enhancer. The sweetness enhancer may be present in the solution in an amount such that, when the solution is added to a consumable product, the enhancer of Sweetness is able to improve a sweetness of the sweetener present in the composition of a consumable product. At least, the flavor can be present in an amount such that the taste of at least one flavor is not detectable by the taste in the composition of the consumable product.
In one embodiment, the solution may also contain the acidic material, for example, the edible acid. The acid may be present to maintain a preferred level of pH in the solution. In one embodiment, the pH of the solution is less than 8, for example, less than 7, less than 6, less than 5, less than 4, less than 3, or less than 2. Any suitable acidic material, or combination Acidic materials can be used to achieve the desired pH levels. In one embodiment, the acidic material is combined with the other components. The order of the combination of the components can vary widely.
In one embodiment, the solution may also contain at least one preservative. Preservatives can vary widely. Many suitable preservatives are known in the art. In a preferred embodiment, the preservative comprises potassium sorbate.
In one embodiment, the solution can be processed to inactivate the microorganisms that may be present in the solution. The processing step can vary widely. Many suitable processing steps are known in the art. For example, the solution can be subjected to UV treatment, microfiltration, pasteurization, and combinations thereof. This list is merely exemplary and is not intended to limit the scope of possible processing steps.
In one embodiment, the at least one flavor is part of a composition comprising: at least, a non-volatile flavoring; Y at least, a volatile flavoring.
In one embodiment, a weight ratio of at least one nonvolatile flavor to at least one volatile flavor varies from 2: 1 to 100: 1, preferably from 6: 1 to 40: 1.
In an embodiment, at least one non-volatile flavor has a boiling point between 150 ° C to 500 ° C, preferably 190 ° C to 400 ° C.
In one embodiment at least one volatile flavor has a boiling point lower than 150 ° C.
In one embodiment, at least one non-volatile flavor is selected from the group consisting of: a compound comprising a flavanonyl fraction, in particular, a flavanone, a hydroxyflavanone, a dihydroxyflavanone, or a trihydroxyflavanone; a compound comprising a quininyl moiety, in particular, quinine, quinine bisulfate, quinine hydrochloride, quinine sulfate, hydroxyquinine; a compound comprising a purinyl moiety, in particular, caffeine, or theobromine; a compound comprising a fraction of saccharide acetate, in particular glucose penta-acetate or sucrose octa-acetate; and benzyl diethyl- (2: 6-xylyl-carbamoyl-methyl) -ammonium benzoate.
In one embodiment, at least one non-volatile flavor is selected from the group consisting of naringin, naringenin and naringin-dihydrochalcone, or an extract comprising naringin, preferably naringin.
In an embodiment, at least one volatile flavor is selected from the group consisting of: at least one compound selected from carbonyl of the group consisting of: a compound comprising a vanillin fraction, in particular vanillin, ethyl vanillin, methyl vanillate, ethyl vanillate, vanillic acid, vanillin isobutyrate, ethyl vanillin isobutyrate, acetovanillone, or methoxannillin; a compound comprising a benzaldehyde fraction which is not a vanillin fraction, in particular 4-hydroxybenzaldehyde, 2-methoxybenzaldehyde, 3-methoxybenzaldehyde, 4-methoxybenzaldehyde, 4-ethoxybenzaldehyde, 4-ethylbenzaldehyde, 2-hydroxy-4-methylbenzaldehyde , 2-methoxybenzoic acid, 3,4-dihydroxybenzaldehyde, 4-hydroxy-3,5- dimethoxybenzaldehyde, veratraldehyde, aldehyde anis, salicylaldehyde, 3-methoxy-salicylaldehyde, or 4-methoxy salicylaldehyde; a compound comprising a benzoic acid moiety, 3-methoxybenzoic acid, 4-methoxybenzoic acid, 2-hydroxybenzoic acid, 3-hydroxybenzoic acid, 4-hydroxybenzoic acid, ethyl 2-hydroxy-4-methylbenzoate or anisic acid; Y a compound comprising an acetophenone fraction, in particular 2-hydroxyacetophenone, 3-hydroxyacetophenone, or 4-hydroxyacetophenone, more particularly 4-methoxy salicylaldehyde and syringaldehyde. at least one lactone selected from the group consisting of: pentane-1, 5-lactone, hexane-1,5-lactone, heptane-1,5-lactone, octane-1,5-lactone, nonane-1,5-lactone, decane-1,5-lactone, undecano- 1,5-lactone, dodecane-1,5-lactone, tridecane-1,5-lactone, tetradecane-1,5-lactone, pentadecane-1,5-lactone, hexadecane-1,5-lactone, pent-2 eno-1, 5-lactone, hex-2-ene-1, 5-lactone, hept-2-ene-1, 5-lactone, oct-2-ene-1,5-lactone, non-2-ene-1, 5 -lactone, dec-2-ene-1, 5-lactone, undec-2-ene-1,5-lactone, dodec-2-ene-1, 5-lactone, tridec-2-ene-1, 5-lactone , tetradec-2-ene-1, 5-lactone, pentadec-2-ene-1, 5-lactone, hexadec-2-ene-1, 5-lactone, dec-5-ene-1,5-lactone, dec -6-ene-1, 5-lactone, dec-7-ene-1, 5-lactone, dec-8-ene-1, 5-lactone, undec-5-ene-1, 5-lactone, undec-6 -one-1, 5-lactone, undec-7-ene-1, 5-lactone, undec-8-ene-1, 5-lactone, dodec-2-ene-1, 5-lactone, nepetalactone, pentane-1,4-lactone, hexane-1,4-lactone, heptane-1,4-lactone, octane-1,4-lactone, nonane-1,4-lactone, decane-1,4-lactone, undecano- 1,4-lactone, dodecane-1,4-lactone, tridecane-1,4-lactone, tetradecane-1,4-lactone, pentadecane-1,4-lactone, hexadecane-1,4-lactone, butyloctane-1 4-lactone, dodec-6-ene-1, 4-lactone, dec-7-ene-1,4-lactone, cis-dec-7-ene-1,4-lactone, 2,7-dimethylocta 5- ( trans), 7-diene-1, 4-lactone, hex-2-ene-1, 4-lactone, 3-methyl-nonane-1,4-lactone, 3-methyloctane-1,4-lactone, non-2-ene -1, 4-lactone, 2-decen-1,4-lactone, dimethylnon-2-ene-1, 4-lactone, 3-methyl-gamma decalactone, 4-methyl-5-hexen-1,4-olide, 4-hydroxyoctanoic acid lactone, 4-hydroxy-3-methyl octanoic acid lactone, 4-hydroxyundecanoic acid lactone and 4-hydroxy-2-lactone hexanoic acid.
In a preferred embodiment, the flavor is at least a part of a composition comprising: (1) at least one bitter taste blocking agent; (2) at least one carbonyl compound; Y (3) (c) at least one lactone.
In one embodiment, the carbonyl compound comprises at least one (2a) a first carbonyl compound; Y (2b) a second carbonyl compound.
In one embodiment, the at least one lactone comprises, (3a) a first lactone; Y (3b) of a second lactone.
In one embodiment, the at least one bitter taste blocking agent (1) has a bitter unpleasant taste.
In one embodiment, the at least one bitter taste blocking agent (1) is selected from the group consisting of: a compound comprising a flavanonyl fraction, in particular, a flavanone, a hydroxyflavanone, a dihydroxyflavanone, or a trihydroxyflavanone; a compound comprising a quininyl moiety, in particular, quinine, quinine bisulfate, quinine hydrochloride, quinine sulfate, hydroxyquinine; a compound comprising a purinyl moiety, in particular, caffeine, or theobromine; a compound comprising a fraction of saccharide acetate, in particular glucose penta-acetate or sucrose octa-acetate; and benzyl diethyl- (2: 6-xylyl-carbamoyl-methyl) -ammonium benzoate.
Preferably at least one bitter taste blocking agent (1) is a compound comprising a flavanoyl fraction selected from the group consisting of naringin, naringenin and naringin-dihydrochalcone, or an extract comprising naringin, preferably naringin.
In an embodiment, at least one carbonyl compound (2) comprises from 7 to 18 carbon atoms, preferably from 7 to 14 carbon atoms.
In an embodiment, at least one carbonyl compound (2) has a boiling point of 150 ° C to 500 ° C, preferably 190 ° C to 400 ° C.
In an embodiment, at least one carbonyl compound (2) is a carbonyl compound of the formula (I) wherein said carbonyl compound does not comprise more than 18 carbon atoms, preferably from 8 to 14 carbon atoms, and where, R1 is hydrogen, hydroxy, Ci-C8 alkyl, or C2-C8 alkenyl; Y R2, R3, R4, R5 and R6 are identical or different, and each is independent of the other hydrogen, hydroxy, C-Ce alkyl, Ci-C8-alkoxy, or C2-C8-alkenyl.
Preferably, in the carbonyl compound of the formula (I) at least one of R 2, R 3, R 4, R 5 and R 6 is hydroxy, or methoxy.
Preferably, the at least one carbonyl compound (2) is selected from the group consisting of, a compound comprising a vanillin fraction, in particular vanillin, ethyl vanillin, methyl vanillate, ethyl vanillite-, vanillic acid, vanillin isobutyrate, ethyl vanillin isobutyrate, acetovanillone, or 5-methoxanamillin; a compound comprising a benzaldehyde fraction other than a vanillin fraction, in particular 4-hydroxybenzaldehyde, 2-methoxybenzaldehyde, 3-methoxybenzaldehyde, 4-methoxybenzaldehyde, 4-ethoxybenzaldehyde, 4-ethylbenzaldehyde, 2-hydroxy-4- methylbenzaldehyde, 2-methoxybenzoic acid, 3,4-dihydroxybenzaldehyde, 4-hydroxy-3,5-dimethoxybenzaldehyde, veratraldehyde, anis aldehyde, salicylaldehyde, 3-methoxy salicylaldehyde, or 4-methoxy salicylaldehyde; a compound comprising a fraction of benzoic acid, 3-methoxybenzoic acid, 4-methoxybenzoic acid, 2-hydroxybenzoic acid, 3-hydroxybenzoic acid, 4-hydroxybenzoic acid, ethyl 2-hydroxy-4-methylbenzoate, or anisoic acid; Y a compound comprising a fraction of an acetophenone, in particular 2-hydroxyacetophenone, 3-hydroxyacetophenone, or 4-hydroxyacetophenone.
Preferably at least one carbonyl compound (2) is selected from the group consisting of: 4-methoxy-salicylaldehyde and syringaldehyde. In particular, at least one carbonyl compound (2) comprises syringaldehyde and / or acetoin. in a preferred embodiment, composition X does not comprise methoxy salicylaldehyde, in particular composition X does not comprise at least one carbonyl compound (2), methoxy salicylaldehyde.
In one embodiment, the at least one lactone (3) comprises from 6 to 18 carbon atoms, preferably from 8 to 14 carbon atoms.
In one embodiment, the at least one lactone (3) has a boiling point of between 50 ° C and 500 ° C, preferably between 190 ° C and 400 ° C.
In one embodiment, the at least one lactone (3) comprises a saturated or unsaturated delta lactone.
In one embodiment, the at least one lactone (3) comprises a delta lactone of the formula (II), or (III) wherein said lactone does not comprise more than 18 carbon atoms, preferably from 8 to 14 carbon atoms, and where, R1, R2, R3 and R4 are identical or different and each is independent of the other hydrogen, hydroxy, Ci-C10 alkyl, Cr C10 alkoxy, or C2-C10 alkenyl.
Preferably at least one lactone (3) is selected from the group consisting of: pentane-1,5-lactone, hexane-1,5-lactone, heptane-1,5-lactone, octane-1,5-lactone, nonane -1,5-lactone, decane-1,5-lactone, undecane-1,5-lactone, dodecane-1,5-lactone, tridecane-1,5-lactone, tetradecane-1,5-lactone, pentadecane-1 , 5-lactone, hexadecane-1, 5-lactone, pent-2-ene-1, 5-lactone, hex-2-ene-1, 5-lactone, hept-2-ene-1, 5-lactone, oct -2-ene-1, 5-lactone, non-2-ene-1, 5-lactone, dec-2-ene-1, 5-lactone, undec-2-ene-1, 5-lactone, dodec-2 -one-1, 5-lactone, tridec-2-ene-1, 5-lactone, tetradec-2-ene-1, 5-lactone, pentadec-2-ene-1,5-lactone, hexadec-2-ene -1,5-lactone, dec-5-ene-1, 5-lactone, dec-6-ene-1, 5-lactone, dec-7-ene-1, 5-lactone, dec-8-ene-1 , 5-lactone, undec-5-ene-1, 5-lactone, undec-6-ene-1, 5-lactone, undec-7-ene-1, 5-lactone, undec-8-ene-1, 5 -lactone, dodec-2-ene-1, 5-lactone and nepeta lactone.
In one embodiment, the at least one lactone (3) comprises a delta lactone of the formula (IV), or (V) (IV) (V) wherein said lactone does not comprise more than 18 carbon atoms, preferably from 9 to 14 carbon atoms, and where R1, R2, R3, R4, R5 and R6 are identical or different and each is independent of the other hydrogen, hydroxy, Ci-C6 alkyl, Ci-C4 alkoxy, or C2-C6 alkenyl.
Preferably, the at least one lactone (3) is selected from the group consisting of: 6-methylcoumarin, 3,4-dihydrocoumarin, and 7-ethoxy-4-methylcoumarin. In one embodiment, the at least one lactone (3) comprises a saturated or unsaturated gamma-lactone.
In one embodiment, the at least one lactone (3) comprises a gamma lactone of the formula (VI), or (VII) (VI) (VII) wherein said lactone does not comprise more than 18 carbon atoms, preferably from 8 to 14 carbon atoms, and where R1, R2 and R3 are identical or different, and each is independent of the other hydrogen, hydroxy, C 1 -C 10 alkyl. C-p C10 alkoxy, or C2-Ci0 alkenyl; Y R 4 is hydrogen, C 1 -C 10 alkyl, or C 2 -C 10 alkenyl; Preferably, the gamma lactone is selected from the group consisting of: pentane-1,4-lactone, hexane-1,4-lactone, heptane-1,4-lactone, octane-1,4-lactone, nonane-1,4-lactone, deca non-1,4-lactone, undecane -1, 4-lactone, dodecane-1, 4-lactone, tridecane-1,4-lactone, tetradecane-1,4-lactone, pentadecane-1,4-lactone, hexadecane-1,4-lactone, butyloctane-1,4-lactone, dodec-6-ene-1, 4 -lactone, dec-7-ene-1, 4-lactone, cis-dec-7-ene-1, 4-lactone, 2,7-dimethylocta-5 (trans), 7-diene-1,4-lactone, hex-2-ene-1, 4-lactone, 3-methyl-nano-1,4-lactone, 3-methyloctane-1,4-lactone, non-2-ene-1,4-lactone, 2-decen-1, 4-lactone, dimethylnon-2-ene-1, 4-lactone, 3-methyl-gamma-decalactone, 4-methyl-5-hexen-1,4-acid, 4-hydroxyoctanoic acid lactone, 4-hydroxy-3- acid methyl octanoic lactone, 4-hydroxyundecanoic acid lactone and 4-hydroxy-2-hexanoic acid lactone.
In one embodiment, the at least one lactone comprises a lactone delta and a gamma lactone, preferably the first lactone (3a) is a lactone delta and the second lactone (3b) is a gamma lactone.
In one embodiment, composition X comprises: (1) at least one bitter taste blocking agent selected from the group consisting of: a compound comprising a flavanonyl fraction, in particular, a flavanone, a hydroxyflavanone, a dihydroxyflavanone, or a trihydroxyflavanone, preferably naringin, naringenin and naringin-dihydrochalcone, or an extract comprising naringin, more preferably naringin; a compound comprising a quininyl moiety, in particular, quinine, quinine bisulfate, quinine hydrochloride, quinine sulfate, hydroxyquinine; a compound comprising a purinyl moiety, in particular, caffeine, or theobromine; a compound comprising a fraction of saccharide acetate, in particular glucose penta-acetate or sucrose octa-acetate; and benzyl diethyl- (2: 6-xylyl-carbamoyl-methyl) -ammonium benzoate; (2) at least one carbonyl compound selected from the group consisting of a compound comprising a vanillin fraction, in particular vanillin, ethyl vanillin, methyl vanillate, ethyl vanillate, vanillic acid, vanillin isobutyrate, ethyl vanillin isobutyrate, acetovanillone, or methoxannillin; a compound comprising a benzaldehyde fraction which is not a vanillin fraction, in particular 4-hydroxybenzaldehyde, 2-methoxybenzaldehyde, 3-methoxybenzaldehyde, 4-methoxybenzaldehyde, 4-ethoxybenzaldehyde, 4-ethylbenzaldehyde, 2-hydroxy-4-methylbenzaldehyde , 2- methoxybenzoic acid, 3,4-dihydroxybenzaldehyde, 4-hydroxy-3,5-dimethoxybenzaldehyde, veratraldehyde, anhydrous aldehyde, salicylaldehyde, 3-methoxy-salicylaldehyde, or 4-methoxy-salicylaldehyde; a compound comprising a fraction of benzoic acid, 3-methoxybenzoic acid, 4-methoxybenzoic acid, 2-hydroxybenzoic acid, 3-hydroxybenzoic acid, 4-hydroxybenzoic acid, ethyl 2-hydroxy-4-methylbenzoate or anisic acid; Y a compound comprising an acetophenone fraction, in particular 2-hydroxyacetophenone, 3-hydroxyacetophenone, or 4-hydroxyacetophenone, more particularly 4-methoxy salicylaldehyde and syringaldehyde; Y (3) at least one lactone selected from the group consisting of, pentane-1,5-lactone, hexane-1,5-lactone, heptane-1,5-lactone, octane-1,5-lactone, nonane-1,5-lactone, decane-1,5-lactone, undecano- 1,5-lactone, dodecane-1,5-lactone, tridecane-1,5-lactone, tetradecane-1,5-lactone, pentadecane-1,5-lactone, hexadecane-1,5-lactone, pent-2 eno-1, 5-lactone, hex-2-ene-1, 5-lactone, hept-2-ene-1, 5-lactone, oct-2-ene-1,5-lactone, ninth- 1, 5- lactone, dec-2-ene-1, 5-lactone, undec-2-ene-1, 5-lactone, dodec-2-ene-1, 5-lactone, tridec-2-ene-1, 5-lactone, tetradec-2-ene-1, 5-lactone, pentadec-2-ene-1, 5-lactone, hexadec-2-ene-1, 5-lactone, dec-5-ene-1, 5-lactone, dec- 6-ene-1, 5-lactone, dec-7-ene-1, 5-lactone, dec-8-ene-1, 5-lactone, undec-5-ene-1, 5-lactone, undec-6- eno-1, 5-lactone, undec-7-ene-1, 5-lactone, undec-8-ene-1, 5-lactone, dodec-2-ene-1, 5-lactone, nepeta lactone, pentane- 1,4-lactone, hexane-1,4-lactone, heptane-1,4-lactone, octane-1,4-lactone, nonane-1,4-lactone, decane-1,4-lactone, undecane-1 4-lactone, dodecane-1, 4-lactone, tridecane-1,4-lactone, tetradecane-1,4-lactone, pentadecane-1,4-lactone, hexadecane-1,4-lactone, butyloctane-1, 4- lactone, dodec-6-ene-1, 4-lactone, dec-7-ene-1, 4-lactone, cis-dec-7-ene-1,4-lactone, 2,7-dimethylocta 5- (trans) , 7-diene-1,4-lactone, hex-2-ene-1, 4-lactone, 3-methylnonhane-1,4-lactone, 3-methyloctane-1,4-lactone, non-2-ene-1 , 4-lactone, 2-decen-1,4-lactone, dimethylnon-2-ene-1, 4-lactone, 3-methyl-gamma-decalactone, 4-methyl-5-hexen-1,4-acid, 4-methyl -hydroxioctanoic lactone, 4-hydroxy-3-methyl octanoic acid lactone, 4-hydroxyundecanoic acid lactone and 4-hydroxy-2-lactone hexanoic acid.
In one embodiment, the composition X comprises (1) Naringin (2) an aldehyde having at least the aromatic ring structure and having a molecular weight greater than 106 Da, preferably greater than 110, 150, 200, or 400 Da, preferably with an upper limit of molecular weight for the aldehyde of 200,300, 400, or 600 Da, and (3) a lactone selected from the group consisting of a lactone delta and whiskey lactone.
In an embodiment, at least one bitter taste blocking agent (1) is present in composition X in an amount ranging from 15% p to 55% p.
In one embodiment, the at least one carbonyl compound (2) is present in composition X in an amount ranging from 0.5% p to 10.0% p.
In one embodiment, the at least one lactone (3) is present in composition X in an amount ranging from 0.06% p to 10.0% p.
In one embodiment, the weight ratio of at least one bitter taste blocking agent (1) in the first carbonyl compound (2a) ranges from 50: 1 to 200000: 1.
In one embodiment, the weight ratio of at least one bitter taste blocking agent (1) in the second carbonyl compound (2b) ranges from 0.25: 1 to 2000: 1.
In one embodiment, the weight ratio of at least one bitter taste blocking agent (1) to the first lactone varies from 5: 1 to 10000: 1.
In one embodiment, the weight ratio of at least one bitter taste blocking agent (1) to the second lactone (3b) ranges from 5: 1 to 4000: 1.
In one embodiment, composition X further comprises, (4) at least one additional substance.
In one embodiment, the at least one additional substance (4) is selected from at least one amino acid, maltol, taurine, at least one additional flavoring ingredient, and combinations thereof.
Preferably, the at least one amino acid is from one to thirteen amino acids selected from the group consisting of L-alanine, L-leucine, glycine, L-aspartic acid, L-lysine monohydrate, L-threonine, L-isoleucine, acid L-tyrosine, L-methionine, L-proline, L-serine, L-valine and L-glutamic.
Preferably at least one amino acid is one to eleven amino acids selected from the group consisting of L-alanine, L-leucine, glycine, L-aspartic acid, L-threonine, L-isoleucine, L-tyrosine, L-proline, L-serine, L-valine and L-glutamic acid.
Preferably, the composition X comprises the thirteen amino acids mentioned above or the eleven amino acids mentioned above.
In one embodiment, composition X does not comprise all 5 of the following substances: naringin, methoxy salicylaldehyde, syringaldehyde, lactone massoia, and lactone whiskey.
Composition X as defined above may be available by a method comprising mixing substances (1) (2) and (3) preferably substances (1) (2a), (2b), (3a) and (3b) .
In one embodiment, the flavor is at least a part of a composition X, which includes but is not limited to a taste masking composition, which comprises the following substances: (I) naringin; (II) at least two flavor enhancers, and aldehyde, (III) at least two lactone flavor enhancers.
In one embodiment, the substance (II) is selected from the group consisting of methoxy salicylaldehyde and syringaldehyde.
In one embodiment, the substance (III) is selected from the group consisting of lactone whiskey and lactone massoia.
In a preferred embodiment, composition X does not comprise methoxy salicylaldehyde, in particular, composition X does not comprise, as substance (II), methoxy salicylaldehyde.
In one embodiment, the substance (I) (naringin) is present in the composition X in an amount ranging from 15% p to 55% p.
In one embodiment, the substance (II) (at least two aldehyde flavor enhancers) is present in the composition X in an amount ranging from 0.5% p to 10.0% p.
In one embodiment, the substance (III) (at least two sensation enhancers in the mouth) is present in the composition X in an amount ranging from 0.06% p to 10.0% p.
In one embodiment, the weight ratio of the substance (I) to the substance (II) varies from 0.25: 1 to 1980: 1.
In one embodiment, the weight ratio of substance (I) to substances (III) varies from 2.5.1 to 2857: 1.
In one embodiment, composition X further comprises (IV) at least one amino acid.
Preferably, the at least one amino acid (IV) is one to thirteen amino acids selected from the group consisting of L-alanine, L-leucine, glycine, L-aspartic acid, L-lysine monohydrate, L-threonine, L-isoleucine , L-tyrosine, L-methionine, L-proline, L-serine, L-valine and L-glutamic acid.
In one embodiment, the flavor is at least a part of a composition X comprising the following substances: (vi) naringin; (vii) methoxy salicylaldehyde; (viii) syringaldehyde; (ix) lactone massoia; Y (x) lactone whiskey.
Preferably, in composition X, substance (ii) is 4-methoxy salicylaldehyde.
Preferably, in composition X, substance (iv) is (R) -5, 6-dihydro-6-pentyl-2H-pyran-2-one.
Preferably, in composition X, substance (v) is a mixture of cis-3-methyl-4-octanolide (cis-whiskey lactone) and trans-3-methyl-4-octanolide (trans-whiskey lactone).
Preferably, in composition X, substance (ii) is 4-methoxy salicylaldehyde, substance (iv) is (R) -5,6-dihydro-6-pentyl-2H-pyran-2-one and the substance (v) ) is a mixture of cis-3-methyl-4-octanolide (cis-whiskey lactone) and trans-3-methyl-4-octanolide (trans-whiskey lactone).
In a preferred embodiment, composition X does not comprise methoxy salicylaldehyde, in particular, composition X does not comprise, as substance (ii), methoxy salicylaldehyde.
In one embodiment, substance (i) (naringin) is present in composition X in an amount ranging from 15% p to 55% p.
In one embodiment, substance (iii) (syringaldehyde) is present in composition X in an amount ranging from 0.5% p to 10.0% p.
In one embodiment, the substance (iv) (lactone massoia) is present in composition X in an amount ranging from 0.06% p to 2.0% p.
In one embodiment, the substance (v) (whiskey lactone) is present in composition X in an amount ranging from 0.1% p to 5.0% p.
In one embodiment, the weight ratio of substance (i) to substance (ii) varies from 50: 1 and 200000: 1.
In one embodiment, the weight ratio of substance (i) to substance (iii) ranges from 0.25: 1 to 2000: 1.
In one embodiment, the weight ratio of substance (i) to substance (iv) ranges from 5: 1 to 10000: 1.
In one embodiment, the weight ratio of substance (i) to substance (v) ranges from 5: 1 to 4000: 1.
In another embodiment, composition X further comprises (vi) at least one additional substance.
Preferably at least one additional substance (vi) is selected from amino acids, flavoring ingredients and combinations thereof.
Preferably at least one amino acid (vi) is from one to thirteen amino acids selected from the group consisting of L-alanine, L-leucine, glycine, L-aspartic acid, L-lysine monohydrate, L-threonine, L-isoleucine, L-tyrosine, L-methionine, L-proline, L-serine, L-valine and L-glutamic acid.
In one embodiment, the weight ratio of substance (i) to substances (vi) ranges from 0.084: 1 to 3356: 1.
Composition X, as defined above, may be available by a process comprising mixing substances (i), (ii), (iii), (iv) and (v).
In another embodiment, the invention relates to a tabletop sweetening composition comprising (c) at least one sugar sweetener, which is selected from the group consisting of monosaccharides, disaccharides, oligosaccharides and polysaccharides, preferably the sugar sweetener at least one is selected from the group consisting of arabinose, dextrin, dextrose, fructose , high fructose corn syrup, fructooligosaccharides, fructooligosaccharide syrups, galactooligosaccharides, galactose, glucose, glucose and hydrolysates / starch syrups (hydrogenated), isomaltulose, lactose, lactose hydrolyzate, maltose, mannose, rhamnose, ribose, sucrose, stachyose, tagatose, trehalose, xylose, and combinations thereof, more preferably the at least one sugar sweetener is a disaccharide and / or fructose; (d) at least one sugar alcohol (or polyol), which is selected from the group consisting of erythritol, galactitol, hydrogenated starch syrups, such as maltitol and sorbitol syrups, inositol, isomalt, lactitol, maltitol, mannitol , xylitol and combinations thereof, preferably the sugar alcohol is at least one, erythritol, and (c) at least one sweetening composition, or at least one sweetness enhancing composition of the present invention.
Preferably at least one sweetener in the sweetening composition is selected from the group consisting of acesulfame potassium, aspartame, sucralose and thaumatin.
In one embodiment, the tabletop sweetener composition further comprises an amount of the cellulose flavor enhancer.
In one embodiment, the table sweetener composition comprises from 40% p to 90% p of alcohol sugar based on the total weight of the tabletop sweetener composition, especially more than 50% of sugar alcohol.
In one embodiment, the tabletop sweetener composition comprises from 27% p to 50% sugar sweetener by weight based on the total weight of the tabletop sweetener composition.
In one embodiment, the tabletop sweetener composition comprises 0.5% p to 7.0% p of acesulfame potassium, aspartame, sucralose and / or thaumatin based on the total weight of the tabletop sweetener composition.
In one embodiment, the tabletop sweetener composition comprises from 0.5% p to 20% p of the composition as defined above based on the total weight of the sweetener composition.
The composition of the consumable product of the present invention may also contain a tabletop sweetener as defined above.
In one embodiment, the water-based consumable product is selected from the group consisting of dry solid consumables, dairy products, dairy products and alternative dairy products.
Preferably, the consumable product is a water-based consumable product selected from the group consisting of beverages, water, beverages close to water (non-carbonated, non-alcoholic, fruit drinks) (optionally), water beverages, sweetened water beverages slightly / enhanced, carbonated flavored waters and still mineral water and table water, non-carbonated beverages, carbonated drinks, still water, soft drinks, carbonated soft drinks (optional), non-alcoholic beverages, alcoholic beverages, beer, wine, liquor , fruit juice, juice drinks (optional), juice, fruit juice, vegetable juice, nectar (optionally), broth beverages, coffee, tea, black tea, green tea, oolong tea, herbal tea, cocoa ( water-based), tea-based drinks (optional), coffee-based beverages, cocoa-based beverages, dessert, syrup, frozen fruit, frozen fruit juice, water-based ice, fruit ice cream, sorbets, dressings, dressings, salad dressings, sweets, jams, fruits in preserved, salty flavoring, delicatessen products such as delicatessen salads, sauces, ketchup, mustard, marinated pickles and fish, sauce, soup, and drinkable botanicals (whole, or ground), or instant powder for reconstitution (coffee beans, coffee ground coffee, soluble coffee, cocoa beans, cocoa powder, instant cocoa, tea leaves, instant powdered tea).
Preferably, the consumable product is a consumable dry solid product selected from the group consisting of: cereals, food products for baking, cookies, bread, breakfast cereals, cereal bars, energy bars / nutritional bars, granola, cakes, rice crackers , cookies, crackers, donuts, muffins, cakes, candies, chewing gum, chocolate products, chocolates, fondant, candy, hard candy, marshmallow, pressed tablets, snacks, botanical materials (whole, or ground), and instant powders for reconstitution.
Preferably, the consumable product is a dairy product, dairy products and / or alternative milk products selected from the group consisting of: milk, liquid milk, cultured milk product, beverages based on uncultivated and cultured dairy products, milk product cultivated with lactobacilli, yoghurt, beverages yoghurt base, smoothies, lassi, milk shake, acidified milk, acidified milk drinks, buttermilk, kefir, milk-based drinks, milk / juice mixture, fermented milk drink, ice cream, desserts, sour cream, salsa, salad dressings, cottage cheese, frozen yogurt, soy milk, rice milk, soy drinks, and rice milk drink.
Particularly preferred, the consumable product is a beverage.
In particularly preferred embodiments, the beverage is a drink close to water, a tea-based beverage, a carbonated beverage, a juice drink and / or a nectar.
Preferably, the consumable product is a dental product selected from the group consisting of: toothpaste, dental floss, mouthwash, adhesive for the prosthesis, bleaching enamel, fluoride treatments and oral care gels, preferably toothpaste.
Preferably, the consumable product is a cosmetic product selected from the group consisting of lipstick, lip balm, lip gloss and petrolatum.
Preferably, the consumable product is a pharmaceutical product selected from the group consisting of over-the-counter and prescription drugs, non-tobacco powder, tobacco substitutes, chewable drugs, cough syrups, throat vaporizers, lozenges for the throat, cough drops, antibacterial products, coatings for pills, oblong gel tablets, soluble fiber preparations, antacids, tablet cores, rapid absorption liquid compositions, stable foam compositions, fast disintegrating pharmaceutical dosage forms, beverage concentrates for medicinal purposes, aqueous pharmaceutical suspensions, liquid concentrate compositions, and stabilized sorbic acid solutions, phosphate buffers, saline solutions, emulsions , non-aqueous pharmaceutical solvents, aqueous pharmaceutical vehicles, solid pharmaceutical vehicles, and preservatives / pharmaceutical additives (antimicrobials, antioxidants, chelating agents, inert gases, flavoring agents, coloring agents).
In one embodiment, the consumable product is a food for animals, or food for animals.
Preferably, the flavor, more preferably the composition X as defined above is present in an amount effective to impart a rich flavor to a consumable product.
In one embodiment, the flavoring, preferably the composition X as defined above is present in the composition of the consumable product in a concentration of 0.01 ppm by weight to 50 ppm by weight.
In one embodiment, the sweetening composition as defined above is present in the composition of the consumable product in a concentration of 1 ppm by weight to 900 ppm by weight.
In one embodiment, the table sweetener composition as defined above is present in the composition of the consumable product in a concentration of 0.1 ppm by weight to 80 ppm by weight.
Preferably, the sweetening composition, or tabletop sweetening composition of the composition of the consumable product comprises acesulfame potassium.
Preferably, the sweetener composition, or tabletop sweetener composition of the composition of the consumable product comprises acesulfame potassium and thaumatin.
In particularly preferred embodiments, the sweetener composition, or tabletop sweetener composition of the composition of the consumable product comprises acesulfame potassium and sucralose.
In one embodiment, the composition comprises a consumable beverage product and a sweetening composition comprising acesulfame potassium, sucralose and composition X as defined above.
In another embodiment, the invention relates to a method for imparting a rich flavor to a consumable product, which comprises adding to a consumable product the taste masking composition as defined above.
Preferably, in the method described above, composition X, as defined above, should be contained in the consumable product in an amount of 0.01 ppm by weight to 50 ppm by weight.
In another aspect, the invention relates to a method for sweetening a composition of a consumable product, comprising the step of adding to a consumable product the sweetening composition, or the sweetness enhancing composition as defined above, to produce a composition of a sweetened consumable product, wherein the sweetened consumable product has substantially no unpleasant taste, or a persistent aftertaste or sweetness.
Preferably, the sweetened consumable product has a rich flavor.
In another aspect, the invention relates to a method for providing a sweetening composition, or a sweetness enhancer, comprising the step of adding to a sweetener, or sweetness enhancer of the flavoring as defined above, to produce a sweetener, or a sweetness enhancing composition, wherein the sweetener, or the sweetness enhancing composition has substantially no unpleasant taste, persistent aftertaste or sweetness when used in a consumable product.
The present invention also comprises a method comprising the step of adding to a consumable product the flavor as defined above in an effective amount such as to modify, mask, reduce, or suppress unpleasant taste, aftertaste or persistent sweetness of at least one sweetener, or a sweetness enhancer in the consumable product, which is less than the concentration of the taste threshold, to supply a composition of a sweetened consumable product, in which the sweetened consumable product does not have, substantially, a persistent unpleasant taste, aftertaste or sweetness.
In another aspect, the present invention relates to a method for modifying, masking, reducing and / or suppressing a persistent unpleasant taste, aftertaste or sweetness of at least one sweetener / sweetness enhancing composition, the method comprising the steps of : (i) select at least one flavoring, (ii) at least diluting the flavor with a diluent to form a diluted composition to determine a level of the taste threshold at which the flavor of the flavor is not detectable by the taste in the diluted composition, (iii) adding at least one flavor at a level equal to, or below the level of the taste threshold to the sweetener / sweetness enhancer to form a sweetening composition; Y (iv) determining whether at least the flavoring, when present in the sweetening composition at or below the level of the taste threshold, has the ability to modify, mask, reduce and / or suppress unpleasant taste, aftertaste, or persistent sweetness of the sweetener / sweetness enhancer in the sweetening composition.
In another aspect, the present invention relates to a method of identifying a flavorant to see if it has the ability to modify, mask, reduce and / or suppress a persistent unpleasant taste, aftertaste or sweetness of at least one sweetener / booster. sweetness, the method that comprises the steps of: (i) select at least one flavoring, (ii) at least diluting the flavor with a diluent to form a diluted composition to determine a taste threshold level at which the flavor of the flavor is not detectable by the taste of the diluted composition, and (iii) adding at least one flavor to a level equal to, or below the level of the taste threshold to a sweetener / sweetness enhancer to form a sweetening composition; Y (iv) determining whether at least the flavoring, when present in the sweetening composition at or below the level of the taste threshold, has the ability to modify, mask, reduce and / or suppress unpleasant taste, aftertaste or persistent sweetness of the sweetener / sweetness enhancer in the sweetening composition.
In one embodiment, said methods of the present invention further comprise the step of adding at least one flavor to a sweetening composition that when at least one flavor is determined to have the ability to modify, mask, reduce and / or suppress the unpleasant taste of the sweetener / sweetness enhancer in the sweetener composition.
In one embodiment, said methods of the present invention further comprise the step of adding at least one flavor to a consumable product to form a composition of a consumable product when at least one flavor is determined to have the ability to modify, masking, reducing and / or suppressing the unpleasant taste of the sweetener / sweetness enhancer in the composition of the consumer products.
In one embodiment, said methods of the present invention further comprise the step of adding the at least one flavor, when it is determined that the at least one flavor has the ability to modify, mask, reduce and / or suppress the unpleasant taste of the flavor. sweetener / sweetness enhancer in the sweetening composition.
In one embodiment, the unpleasant taste of the sweetener, the sweetness enhancer, or the consumable has an unpleasant acidic taste, an unpleasant astringent taste, a bitter unpleasant taste, an unpleasant licorice flavor, an unpleasant metallic taste, or an unpleasant taste. that causes throat burning.
In one embodiment, the unpleasant aftertaste of the sweetener, the sweetness enhancer, or the consumable product is a bitter, or astringent, aftertaste.
DETAILED DESCRIPTION OF THE INVENTION Novel taste masking compositions As indicated above, there is a need for improved compositions, for example, comprising flavorings, which can modify, mask, reduce and / or suppress the unpleasant taste characteristics associated with sweeteners, or with sweetness enhancers without showing disadvantages, for example, the disadvantages of the known taste masking substances. In particular, there is a need for improved compositions that do not impart the taste of the flavor to the final product composition and that do not reduce the sweetening power of the sweetener, or of a sweetness enhancer also contained in the composition of the final product.
There is also a need to use the flavor (s), in specific amounts, levels and / or concentrations such that the flavor of the flavoring is not detectable by taste, but that the sweetness and / or sweetness enhancer of a sweetener and / or a sweetness enhancer that can be used in them can be improved. Preferably, the taste masking compositions provide reductions in the amount of sweetener, or sweetness enhancer used therewith.
A problem underlying the present invention was to provide compositions that are suitable for masking the taste, in particular for modifying, masking, reducing and / or suppressing the unpleasant taste characteristics that are associated with sweeteners, or with sweetness enhancers.
Another problem addressed by the present invention relates to the determination, or identification of flavors that are capable of modifying, masking, reducing and / or suppressing the unpleasant taste of at least one sweetener / sweetness enhancer. Another problem addressed by the present invention is the provision and determination of taste threshold levels for such flavorings. The use of flavors at these taste threshold levels is also addressed.
The present invention, in one aspect, relates to a sweetening composition comprising a sweetener and at least one flavoring. The sweetener has the sweetness associated with it and the flavoring has a flavor associated with it. In embodiments in which multiple flavorings are employed, each flavor has a respective flavor associated therewith. Similarly, in the embodiments in which multiple sweeteners are employed, each sweetener has a respective flavor associated therewith.
In the context of the present invention, the at least one additional flavor is suitable for modification, masking, reduction and / or suppression of an unpleasant taste of a sweetener. The sweetener (and the flavoring) may be present in a composition of a consumable product formed by the addition of the sweetening composition to a consumable product. Accordingly, the flavoring is present in an amount that is suitable for modifying, masking, reducing and / or suppressing an unpleasant taste. Specific examples of such amounts are discussed in detail herein. As described herein, the ratio by weight of at least one flavor for the sweetener enhancer in the composition of a consumable product is such that the sweetness of the sweetener is detectable, for example, by taste, in the composition of the composition. consumable product and taste of at least one flavor that is not detectable, for example, by taste, in the composition of the consumable product.
The detectability of the sweetness of the sweetener and / or taste of the flavoring can be determined in many ways. In one embodiment, detectability can be evaluated in terms of taste, or taste recognition. For example, in a consumable product, the presence and sweetness, for example, the sweet taste, of a sweetener may be perceptible and / or identifiable by a trained taster, or by a tasting panel. In these cases, the sweetness of the sweetener can be recognized as a sweet taste in the composition of the consumable product. In some cases, this sweet taste can be determined first by a tasting of the individual sweetener. For example, a taster may try a solution of acesulfame potassium in a water solution. When the sweetener, for example, acesulfame potassium, is used in a consumable product composition, a similar flavor (perhaps diluted to a degree) may be recognizable, or identifiable by a taster. As such, the sweetener is considered detectable in the consumable product.
In principle, the taste of the flavoring, such as the sweetness of the sweetener, can be recognizable, or identifiable in a composition of the consumable product. As such, the taste of the flavoring is considered to be detectable. For example, a flavoring, when diluted in a water solution and tested, may have an unpleasant taste, for example, a bitter taste, (individually and not in combination with another component). If this bitter taste is recognized, or identifies in the composition of the resulting consumable product, the flavor of the flavoring is considered as being detectable.
The inventors have now discovered that, in some embodiments, the flavoring may actually be present in the composition of the consumable product, however, due to the use of the combinations of the present invention, the ranges of proportions, and / or the ranges of concentration, determines that it is "not detectable", for example, by taste. In such a case, although the flavor was present in the consumable product, the flavor of the flavoring could not be identified, or recognized by a taster, or a tasting panel. For example, a sweetener having a sweet taste and a flavor having a flavor, for example, bitter, can be used in a composition of the consumable product. If the composition of the consumable product is tasted by a taster and only the sweetness is detectable, that is, no bitterness is identified, then the The bitter taste of the flavoring is considered to be undetectable, although the flavoring may actually be present in trace amounts as can be determined by related non-flavor methods, eg, mass spectroscopy. In one embodiment, if the individual flavor of the flavor is not perceptible, or identifiable, for example, by a taster, in the composition of the consumable product, then, the taste may be considered undetectable.
Accordingly, according to the above, according to the present invention the term "undetectable" means that the respective flavor can not be identified, or can not be recognized by the taste. Accordingly, the term "undetectable" also includes the situation that the presence of the flavoring substance can be detected, but the concentration is still too low to allow flavor identification.
The skilled person will appreciate that the term "undetectable", therefore, preferably, corresponds to a given threshold of the corresponding flavor.
In a preferred embodiment, the concentration of the non-detectable flavor in the context of the present invention is such that it is lower than the respective threshold level where the transition between detectable and undetectable occurs, but still has the ability to modify, mask, reduce and / or suppress unpleasant taste.
In addition, from the individual effects of sweeteners and flavorings on the composition of the consumable product, the inventors have now discovered, that some flavors can not only be considered as undetectable when present in the consumable product composition, but that these flavors, in addition, they can positively influence the sweetness of the sweetener used with it. For example, the flavors of the present invention may improve / increase the sweetness of the sweetener, or they may provide a round or creamy total sweetness. This result is surprising and unexpected, because the improvements in sweetness are not totally related to the individual taste of the flavoring. As such, the improvement in sweetness is not related to individual taste. As such, the taste of the flavor is not detectable, while the (improved) sweetness of the sweetener is detectable. As an example, the use of a flavoring which, individually, has a bitter taste with a sweetener could provide a composition of a consumable product having a creamier sweetness. There would be no expectation that a bitter tastant: 1) is not detectable in the composition of the consumable product; and 2) it would be desirable to add qualities to a sweetener, for example, creaminess and / or roundness, which are not totally related to a bitter taste. In one embodiment, the positive improvements in the taste of the sweetness are considered as different and unrelated to the individual flavor of the flavoring.
In one embodiment, the consumable product composition (comprising the sweetener / sweetness enhancer and at least one flavor) has a total resulting taste, detectably different from a total flavor of a similar consumable product composition, which does not contain at least a flavoring. For example, the consumable product of the present invention may have a better, rounder, or creamier sweetness, and may have little or no bitterness compared to similar consumer products that do not contain the flavors of the invention.
In one aspect, the present invention relates to a sweetness enhancing composition containing a sweetness enhancer and at least one flavoring with the characteristics defined above. At least one flavor suitable for modification, masking, reduction and / or suppression of an unpleasant taste of the sweetness enhancer in a composition of the consumable product, formed by the addition of a sweetness enhancing composition and a sweetener to a consumable product. The sweetness enhancer has the ability to enhance the sweetness of the sweetener, each of which may be present in the consumable product composition. As described herein, it is the flavor present in an amount that is suitable for modifying, masking, reducing and / or suppressing the unpleasant taste of the sweetness enhancer.
As described herein, the weight ratio of at least one flavor to the sweetness enhancer to the composition of the composition consumable is such, that the sweetness enhancer has the ability to improve the sweetness of the present sweetener in the composition of the consumable product, and the taste of at least one undetectable flavor, for example, by taste is, in the composition of consumable product. The detectability / non-detectability of the flavor is determined in a manner similar to that described above. The ratio of at least one flavor to the sweetness enhancer allows the sweetness enhancer to be present in an amount sufficient to improve the sweetness of the sweetener, while allowing the flavor to positively affect the sweetener without adding a detectable taste to the sweetener. respective composition The present invention, in one aspect, relates to a composition of a consumable product comprising the sweetening composition of the invention and a consumable product. As noted above, at least one flavor is suitable for the modification, masking, reduction and / or suppression of an unpleasant taste of the sweetener in the consumable product composition. Furthermore, as noted above, the sweetener is present in such an amount, that the sweetness of the sweetener is detectable, for example, by taste, in the composition of the consumable product and at least one flavoring is present in such amount, that the flavor of at least one flavor is not detectable, for example, by taste, in the consumable product composition.
The present invention, in one aspect, relates to a composition of a consumable product comprising the composition of the sweetness enhancer of the invention, a sweetener, and a consumable product with the characteristics defined above. As noted above, it is, at least one flavor suitable for modification, masking, reduction and / or suppression of an unpleasant taste of the sweetness enhancer in the consumable product composition. Furthermore, as noted above, in this context, there is the sweetness enhancer present in the composition of the consumable product in such amount, that the sweetness enhancer has the ability to improve the sweetness of the present sweetener in the composition of the consumable product and, at least one flavor is present in an amount such that the taste of the at least one flavor is not detectable, for example, by taste, in the composition of the consumable product.
In one embodiment, the sweetening composition, the composition of the sweetness enhancer and the compositions of the consumer products defined above, do not include methoxy salicylaldehyde.
In one aspect, the present invention relates to a method of identifying a flavor that has the ability to modify, mask, reduce and / or suppress an unpleasant taste of at least one sweetener / sweetness enhancer. The method also provides a level of taste threshold, which can be used in the production of the composition of the consumable product. The level of the taste threshold can be used to provide the detectability (or non-detectability) of the flavor in the composition of the consumable product.
The method comprises the step of selecting at least one flavor. The flavors can be as explained herein. The method may further comprise the step of diluting at least one flavor with a diluent to form a diluted composition to determine a level of taste threshold, wherein the flavor of the flavor is not detectable, for example, by taste, in the diluted composition. In order to make this determination, the diluted composition can be sampled, for example, its taste, in various dilution stages. As the diluted composition becomes more diluted, the taste of the flavoring will be less recognizable, or identifiable. The taste threshold is the level of the point at which the flavor of the flavor is no longer recognized, or identified by a taster, or a taste panel. The method further comprises the step of adding at least one flavor to a sweetener and / or a sweetness enhancer to form a sweetening composition. Sweeteners and / or sweetness enhancers have been discussed above. Sweeteners and / or sweetness enhancers may have an unpleasant taste associated with them, as discussed above. Preferably, the flavor is a sweetener and / or the sweetness enhancer at a level at or below the level of the taste threshold.
The method further comprises the step of determining whether, at least one flavoring, when present in the sweetening composition at, or below the level of the taste threshold, it has the ability to modify, mask, reduce and / or suppress the unpleasant taste of the sweetener / sweetness enhancer in the sweetener composition. This determination can be made by employing suitable methods that are known in the art. For example, the determination can be made by using a taster, a taste tasting panel. The taster will be able to taste the prepared sweetening composition and make a determination as to whether the bad taste has been modified, masked, reduced, and / or suppressed. If so, then the flavor in particular has the capacity to modify, mask, reduce, and / or suppress unpleasant flavors. Preferably, the flavor of the flavor is not detectable, for example, by taste, in the sweetening composition, in the sweetness enhancer of composition, and / or in the composition of the consumable product. If the particular flavor does not modify, mask, reduce, and / or suppress the bad taste, then the flavoring may not be a suitable flavoring.
The invention, in another aspect, relates to a method of modifying, masking, reducing and / or suppressing an unpleasant taste, aftertaste, or persistent sweetness of at least one sweetener / sweetness enhancing composition. The method comprises the steps mentioned above of: (i) select at least one flavoring, (I) diluting, at least one flavor with a diluent to form a diluted composition to determine a level of taste threshold, wherein the taste of the flavor is not detectable in the diluted composition, (iii) adding, at least one flavor at a level at, or below the level of the taste threshold to a sweetener / sweetness enhancer to form a sweetening composition; Y (iv) determining whether at least one flavoring, when present in the sweetening composition at or below the level of the taste threshold, has the ability to modify, mask, reduce and / or suppress the unpleasant bad taste of the sweetener / sweetness enhancer in the sweetening composition.
When it is determined that the at least one flavor has the ability to modify, mask, reduce and / or suppress the unpleasant taste of the sweetener / sweetness enhancer in the sweetener composition, a modified sweetener composition can be produced by combining a amount of flavor capable with the sweetener and / or the sweetness enhancer at a level at, or below the level of the taste threshold to form a modified sweetening composition.
In one embodiment, the modified sweetening composition may be different and be separated from the sweetening composition formed in the previous steps. Similarly, a consumable product can be formed by combining the capable flavor with a consumable product, and a sweetener and / or sweetness enhancer at a level at, or below the level of the flavor threshold to form a modified sweetening composition.
In one aspect, the present invention relates to the use of, at least one flavor to modify, mask, reduce and / or suppress a persistent unpleasant taste, aftertaste, or sweetness of, at least one sweetener in a composition of a consumable product with characteristics as defined above. The composition of the consumable product comprises the sweetener and the consumable product. At least one suitable flavor for masking the unpleasant taste of the sweetener in the consumable product composition. The sweetener is present in the composition of the consumable product, such that the sweetness of the sweetener is detectable, for example, by taste, in the composition of the consumable product and the taste of, at least one flavor is undetectable, for example, by taste, in the composition of the consumable product.
The invention, in another aspect, relates to the use of, at least one flavor to modify, mask, reduce and / or suppress an unpleasant taste, persistent aftertaste or sweetness of, at least one sweetness enhancer in a composition of the consumable product. The composition of the consumable product comprises the sweetness enhancer, a sweetener, and a consumable product. The at least one flavor is suitable for masking the unpleasant taste of the sweetness enhancer in the composition of the consumable product. The sweetness enhancer is present in the composition of the consumable product in such a way, that the sweetness enhancer has the ability to improve the sweetness of the sweetener present in the composition of the consumable product and the taste of, at least one flavor is not detectable, for example, for the taste, in the composition of the consumable product.
The inventors have now discovered that some combinations of volatile flavors and non-volatile flavors provide for sweetener enhancement, or improvement of sweetness characteristics of sweeteners and / or sweetness enhancers.
In one aspect, the present invention relates to a flavor (s) described above, wherein, at least one flavor comprises, at least one non-volatile flavor and, at least one volatile flavor. The compositions of the invention use the volatile flavorings to modify, mask, reduce and / or eliminate the unpleasant flavors and / or flavors in relation to a flavor and / or aroma and the non-volatile flavorings modify, mask, reduce and / or suppress the unpleasant taste in relation to taste, or to sensations related to the tongue. In one embodiment, a weight ratio of at least one nonvolatile flavor to at least one volatile flavor ranges from 2: 1 to 100: 1, preferably from 6: 1 to 40: 1.
In one embodiment, the at least one non-volatile flavor has a boiling point ranging from 150 ° C to 500 ° C, preferably from 190 ° C to 400 ° C, or from 225 ° C to 350 ° C. modality, at least A volatile flavor has a boiling point of less than 150 ° C, for example, less than 140 ° C, less than 125 ° C, or less than 100 ° C.
Non-volatile flavors can vary widely. For example, the non-volatile flavoring can be selected from the group consisting of: a compound comprising a flavanonyl fraction, in particular a flavanone, a hydroxyflavanone, a dihydroxyflavanone or a trihydroxyflavanone; a compound comprising a quininyl moiety, in particular quinine, quinine bisulfate, quinine hydrochloride, quinine sulfate, hydroxyquinine; a compound comprising a purinyl moiety, in particular, caffeine, or theobromine; a compound comprising a fraction of saccharide acetate, in particular penta-glucose acetate, or sucrose octa acetate; Y benzyl diethyl- (2: 6-xylyl-carbamoyl-methyl) -ammonium benzoate. Preferably at least one non-volatile flavor is selected from the group consisting of naringin, naringin and naringin dihydrochalcone or extract comprising naringin, preferably naringin.
Volatile flavorings can vary widely. For example, the volatile flavor can be selected from the group consisting of: at least one carbonyl compound selected from the group consisting of: a compound comprising a vanillin fraction, in particular vanillin, ethyl vanillin, methyl vanillate, ethyl vanillate, vanillic acid, vanillin isobutyrate, ethyl vanillin isobutyrate, acetovanillone, or 5-methoxyvanillin; a compound comprising a benzaldehyde fraction which is not a vanillin fraction, in particular 4-hydroxybenzaldehyde, 2-methoxybenzaldehyde, 3-methoxybenzaldehyde, 4-methoxybenzaldehyde, 4-ethoxybenzaldehyde, 4-ethylbenzaldehyde, 2-hydroxy-4- methylbenzaldehyde, 2-methoxybenzoic acid, 3,4-dihydroxybenzaldehyde, 4-hydroxy-3,5-dimethoxybenzaldehyde, veratraldehyde, aldehyde anis, salicylaldehyde, 3-methoxy-salicylaldehyde, or 4-methoxy-salicylaldehyde; a compound comprising a benzoic acid moiety, 3-methoxybenzoic acid, 4-methoxybenzoic acid, 2-hydroxybenzoic acid, 3-hydroxybenzoic acid, 4-hydroxybenzoic acid, ethyl hydroxy-4-methylbenzoate, or anisic acid; Y a compound comprising an acetophenone fraction, in particular 2-hydroxyacetophenone, 3-hydroxyacetophenone, or 4-hydroxyacetophenone, more particularly 4-methoxy salicylaldehyde and syringaldehyde; Y at least one lactone selected from the group consisting of: pentane-1,5-lactone, hexane-1,5-lactone, heptane-1,5-lactone, octane-1,5-lactone, nonane-1,5-lactone, decane-1,5-lactone, undecano- 1,5-lactone, dodecane-1, 5-lactone, tridecane-1,5-lactone, tetradecane-1,5-lactone, pentadecane-1,5-lactone, hexadecane-1,5-lactone, pent-2 eno-1, 5-lactone, hex-2-ene-1, 5-lactone, hept-2-ene-1, 5-lactone, oct-2-ene-1, 5-lactone, non-2-ene- 1,5-lactone, dec-2-ene-1, 5-lactone, undec-2-ene-1, 5-lactone, dodec-2-ene-1, 5-lactone, tri- dec-2-ene- 1, 5-lactone, tetradec-2-ene-1, 5-lactone, pentadec-2-ene-1, 5-lactone, hexadec-2-ene-1, 5-lactone, dec-5-ene-1, 5-lactone, dec-6-ene-1, 5-lactone, dec-7-ene-1, 5-lactone, dec-8-ene-1, 5-lactone, undec-5-ene-1, 5- lactone, undec-6-ene-1, 5-lactone, undec-7-ene-1, 5-lactone, undec-8-ene-1, 5-lactone, dodec-2-ene-1, 5-lactone, nepetalactone pentane-1,4-lactone, hexane-1,4-lactone, heptane-1,4-lactone, octane-1,4-lactone, nonane-1,4-lactone, decane-1,4-lactone, undecano- 1,4-lactone, dodecane-1, 4-lactone, tridecane-1,4-lactone, tetradecane-1,4-lactone, pentadecane-1,4-lactone, hexadecane-1,4-lactone, butyloctane-1, 4-lactone, dodec-6-ene-1, 4-lactone, dec-7-ene-1,4-lactone, cis-dec-7-ene-1,4-lactone, 2,7-dimethylocta 5- ( trans), 7-diene-1, 4-lactone, hex-2-ene-1, 4-lactone, 3-methyl-nonane-1,4-lactone, 3-methyloctane-1,4-lactone, non-2-ene -1,4-lactone, 2-decen-1,4-lactone, dimethylnon-2-ene-1, 4-lactone, 3-methyl-gamma decalactone, 4-methyl-5-hexen-1,4-olide, 4-hydroxyoctanoic acid lactone, 4-hydroxy-3-methyl octanoic acid lactone, 4-hydroxyundecanoic acid lactone and 4-hydroxy-2-hexanoic acid lactone.
In one embodiment, in the methods or uses described above, the at least one flavor does not comprise methoxy salicylaldehyde.
In the following, in case reference is made to a flavoring used according to the invention, suitable for modifying, masking, reducing and / or suppressing an unpleasant taste of the sweetener in the composition of the consumable product, this reference also applies to the at least one flavoring, as used in the context of the present invention.
According to a preferred embodiment of the present invention, the at least one flavor is part of a composition X comprising the following substances: (1) at least one bitter taste blocking agent, (2) at least one carbonyl compound; Y (3) at least one lactone In one embodiment, at least one carbonyl compound comprises: (2a) a first carbonyl compound; Y (2b) a second carbonyl compound.
In one embodiment, the at least one lactone comprises, (3a) a first lactone; Y (3b) a second lactone.
In one embodiment, at least one bitter taste blocking agent (1) is a bitterness agent that has a bad bitter taste.
In one embodiment, the at least one bitter taste blocking agent (1) is selected from the group consisting of: a compound comprising a flavanonyl fraction, in particular, a flavanone, a hydroxyflavanone, a dihydroxyflavanone, or a trihydroxyflavanone; a compound comprising a quininyl moiety, in particular, quinine, quinine bisulfate, quinine hydrochloride, quinine sulfate, hydroxyquinine; a compound comprising a purinyl moiety, in particular, caffeine, or theobromine; a compound comprising a fraction of saccharide acetate, in particular glucose penta-acetate or sucrose octa-acetate; and benzyl diethyl- (2: 6-xylyl-carbamoyl-methyl) -ammonium benzoate; Preferably, the at least one bitter taste blocking agent (1) is a compound comprising a flavanoyl fraction selected from the group consisting of naringin, naringenin and naringin-dihydrochalcone, or an extract comprising naringin, preferably naringin.
The at least one bitter taste blocking agent (1) is commercially available, or can be prepared by the skilled person based on his general knowledge.
The at least one bitter block agent (1) can be of synthetic origin, or of natural origin.
In one embodiment, the at least one carbonyl compound (2) comprises from 7 to 18 carbon atoms, preferably from 7 to 14 carbon atoms.
In one embodiment, the at least one carbonyl compound (2) has a boiling point of 150 ° C to 500 ° C, preferably 190 ° C to 400 ° C.
In one embodiment, the at least one carbonyl compound (2) is a carbonyl compound of the formula (I) wherein said carbonyl compound does not comprise more than 18 carbon atoms, preferably from 8 to 14 carbon atoms, and where R is hydrogen, hydroxy, C-i-CeO alkyl, or C2-C8 alkenyl; Y R2, R3, R4, R5 and R6 are identical or different, and each is independent of the other hydrogen, hydroxy, Ci-C8 alkyl, Ci-Cs alkoxy, or C2-C8 alkenyl.
Preferably, in the carbonyl compound of the formula (I) at least one of R 2, R 3, R 4, R 5 and R 6 is hydroxy, or methoxy.
Preferably, the at least one carbonyl compound (2) is selected from the group consisting of a compound comprising a vanillin fraction, in particular vanillin, ethyl vanillin, methyl vanillate, ethyl vanillate, vanillic acid, vanillin isobutyrate, ethyl vanillin isobutyrate, acetovanillone, or methoxannillin; a compound comprising a benzaldehyde fraction which is not a vanillin fraction, in particular 4-hydroxybenzaldehyde, 2-methoxybenzaldehyde, 3-methoxybenzaldehyde, 4-methoxybenzaldehyde, 4-ethoxybenzaldehyde, 4-ethylbenzaldehyde, 2-hydroxy-4-methylbenzaldehyde , 2-methoxybenzoic acid, 3,4-dihydroxybenzaldehyde, 4-hydroxy-3,5-dimethoxybenzaldehyde, veratraldehyde, aldehyde anis, salicylaldehyde, 3-methoxy salicylaldehyde, or 4-methoxy salicylaldehyde; a compound comprising a fraction of benzoic acid, 3-methoxybenzoic acid, 4-methoxybenzoic acid, 2-hydroxybenzoic acid, 3-hydroxybenzoic acid, 4-hydroxybenzoic acid, ethyl 2-hydroxy-4-methylbenzoate or anisic acid; Y a compound comprising an acetophenone fraction, in particular 2-hydroxyacetophenone, 3-hydroxyacetophenone, or 4-hydroxyacetophenone.
Preferably at least one carbonyl compound (2) is selected from the group consisting of 4-methoxy salicylaldehyde and syringaldehyde. In particular, at least one carbonyl compound (2) comprises syringaldehyde and / or acetoin.
In a preferred embodiment, the composition X does not comprise methoxy salicylaldehyde, in particular, the composition X does not comprise, as the carbonyl compound, at least one (2) methoxy salicylaldehyde.
The carbonyl compounds of the formula (I) are commercially available, or can be prepared by the skilled person on the basis of their general knowledge.
The carbonyl compounds of the formula (I) may be of synthetic origin, or of natural origin.
In one embodiment, the at least one lactone (3) comprises from 6 to 18 carbon atoms, preferably from 8 to 14 carbon atoms.
In one embodiment, the at least one lactone (3) has a boiling point between 150 ° C and 500 ° C, preferably between 190 ° C and 400 ° C.
In one embodiment, the at least one lactone (3) comprises a saturated or unsaturated delta lactone.
In one embodiment, the at least one lactone (3) comprises a delta lactone of the formula (II), or III (M) (III) wherein said lactone does not comprise more than 18 carbon atoms, preferably from 8 to 14 carbon atoms, and where R1, R2, R3 and R4 are identical or different, and each is independent of the other hydrogen, hydroxy, C1-C10 alkyl, C10 alkoxy, or C2-C10 alkenyl.
Preferably, the at least one lactone (3) is selected from the group consisting of: pentane-1, 5-lactone, hexane-1,5-lactone, heptane-1,5-lactone, octane-1,5-lactone, nonane-1,5-lactone, decane-1,5-lactone, undecano- 1,5-lactone, dodecane-1,5-lactone, tridecane-1,5-lactone, tetradecane-1,5-lactone, pentadecane-1,5-lactone, hexadecane-1,5-lactone, pent-2 eno-1, 5-lactone, hex-2-ene-1,5-lactone, hept-2-ene-1, 5-lactone, oct-2-ene-1, 5-lactone, non-2-ene- 1, 5-lactone, dec-2-ene-1, 5-lactone, undec-2-ene-1, 5-lactone, dodec-2-ene-1, 5-lactone, tridec-2-ene-1, 5-lactone, tetradec-2-ene-1, 5-lactone, pentadec-2-ene-1, 5-lactone, hexadec-2-ene-1, 5-lactone, dec-5-ene-1, 5 - lactone, dec-6-ene-1, 5-lactone, dec-7-ene-1, 5-lactone, dec-8-ene-1, 5-lactone, undec-5-ene-1, 5-lactone, undec-6-ene-1, 5-lactone, undec-7-ene-1, 5-lactone, undec-8-ene-1, 5-lactone, dodec-2-ene-1, 5-lactone and nepetalactone.
The delta lactones of formulas (II) and (III) are commercially available, or can be prepared by the skilled person based on their general knowledge.
The delta lactones of formulas (II) and (III) may be of synthetic origin, or of natural origin.
In one embodiment, the at least one lactone (3) comprises a delta lactone of the formula (IV), or (V) (IV) (V) wherein said lactone does not comprise more than 18 carbon atoms, preferably from 9 to 14 carbon atoms, and where R1, R2, R3, R4, R5 and R6 are identical or different, and each is independent of the other hydrogen, hydroxy, C1-C6 alkyl, C4 alkoxy, or C2-C6 alkenyl.
Preferably, the at least one lactone (3) is selected from the group consisting of: 6-methylcoumarin, 3,4-dihydrocoumarin, and 7-ethoxy-4-methylcoumarin.
The delta lactones of formula (IV) and (V) are commercially available, or can be prepared by a skilled person based on their knowledge of the subject.
The delta lactones of the formula (IV) and (V) may be of synthetic, or natural, origin.
In one embodiment, the at least one lactone (3) comprises a saturated or unsaturated gamma lactone.
In one embodiment, the at least one lactone (3) comprises a gamma lactone of the formula (VI), or (VII).
(VI) (Vil) wherein said lactone comprises no more than 18 carbon atoms, preferably 8 to 14 carbon atoms, and where R1, R2 and R3 are the same, or different and each is independently of the other hydrogen, hydroxy, C1-C10 alkyl, C1-C10 alkoxy, or C2-C10 alkenyl; Y R 4 is hydrogen, C 1 -C 10 alkyl, or C 2 -C 10 alkenyl; Preferably, the gamma lactone is selected from the group consisting of: pentane-1,4-lactone, hexane-1,4-lactone, heptane-1,4-lactone, octane-1,4-lactone, nonane-1,4-lactone, decane-1,4-lactone, undecano- 1,4-lactone, dodecane-1,4-lactone, tridecane-1,4-lactone, tetradecane-1,4-lactone, pentadecane-1,4-lactone, hexadecane-, 4-lactone, butyloctane-1,4 -lactone, dodec-6-ene-1, 4-lactone, dec-7-ene-1, 4-lactone, cis-dec-7-ene-1,4-lactone, 2,7-dimethylocta 5- (trans ), 7-diene-1, 4-lactone, hex-2-ene-1,4-lactone, 3-methylnonano-1,4-lactone, 3-methyloctane-1,4-lactone, non-2-ene- 1, 4-lactone, 2-decen-1,4-lactone, dimethylnon-2-ene-1,4-lactone, 3-methyl-gamma-decalactone, 4-methyl-5-hexen-1,4-acid, acid 4-hydroxyoctanoic lactone, 4-hydroxy-3-methyl octanoic acid lactone, 4-hydroxyundecanoic acid lactone and 4-hydroxy-2-hexanoic acid lactone.
In one embodiment, the at least one lactone comprises a lactone delta and a gamma lactone, preferably the first lactone (3a) is a lactone delta and the second lactone (3b) is a gamma lactone.
The gamma lactones of formulas (VI) and (VII) are commercially available, or can be prepared by the skilled person based on their general knowledge. The lactone ranges of formula (VI) and (VII) can be synthetic or of natural origin.
As used herein, the term "d-Ce alkyl" means a straight chain, or branched alkyl group with 1 to 8 carbon atoms, preferably a straight chain, or branched alkyl group with 1 to 6 atoms of carbon and a particular preference is straight chain alkyl group, or a branched alkyl group with 1 to 4 carbon atoms. Examples of straight and branched chain Ci-Ce alkyl groups include, but are not limited to, methyl, ethyl, propyl, isopropyl, butyl, isobutyl, tert-butyl, pentyl isomers, isomeric hexyl, isomeric heptyl, isomeric octyl, preferably methyl and ethyl and more preferably methyl.
As used herein, the term "C 1 -C 10 alkyl" means a straight chain, or branched alkyl group with 1 to 10 carbon atoms, preferably a straight chain, or branched alkyl group with 1 to 6 atoms of carbon and a straight-chain alkyl group, or a branched alkyl group with 1 to 4 carbon atoms is particularly preferred. Examples of straight and branched chain C 1 -C 10 alkyl groups include, but are not limited to, methyl, ethyl, propyl, isopropyl, butyl, isobutyl, tert-butyl, pentyl isomers, isomeric hexyl, isomeric heptyls, octyls isomers, preferably methyl and ethyl and more preferably methyl.
As used herein, the term "d-C8 alkoxy" means the group R'O-, wherein R 'is C-C-alkyl and has the meanings defined above. Examples of C-i-Ce alkoxy groups include, but are not limited to, methoxy, ethoxy, n-propoxy, isopropoxy, n-butoxy, isobutoxy, sec-butoxy and tert-butoxy, preferably methoxy and ethoxy.
As used herein, the term "C10-alkoxy" means the group R'O-, wherein R1 is C-C0-alkyl and has the meanings defined above. Examples of C1-C10 alkoxy groups include, but are not limited to, methoxy, ethoxy, n-propoxy, isopropoxy, n-butoxy, isobutoxy, sec-butoxy and tert-butoxy, preferably methoxy and ethoxy.
As used herein, the term "C2-Ce alkenyl", alone, or in combination, means a straight chain, or branched hydrocarbon residue comprising an olefinic bond and from 1 to 8, preferably 1 to 6, more preferably from 1 to 4, carbon atoms. Examples of alkenyl groups include, but are not limited to, ethenyl, 1-propenyl, 2-propenyl, isopropenyl, 1-butenyl, 2-butenyl, 3-butenyl and isobutenyl. A preferred example is 2-propenyl.
As used herein, in part B, the expression "as defined above" refers to the definitions of Part B.
As used herein, in part B, the expression "as defined below" refers to the definitions of Part B.
In an embodiment, at least one bitter taste blocking agent (1) is present in composition X in an amount ranging from 15% p to 55% p.
In an embodiment, at least one carbonyl compound (2) is present in composition X in an amount ranging from 0.5% p to 10.0% p.
In one embodiment, the at least one lactone (3) is present in composition X in an amount ranging from 0.06% p to 10.0% p.
In one embodiment, the weight ratio of at least one bitter taste blocking agent (1) in the first carbonyl compound (2a) ranges from 50: 1 to 200000: 1.
In one embodiment, the weight ratio of at least one bitter taste blocking agent (1) in the second carbonyl compound (2b) ranges from 0.25: 1 to 2000: 1.
In one embodiment, the weight ratio of at least one bitter taste blocking agent (1) to the first lactone (3a) ranges from 5: 1 to 10000: 1.
In one embodiment, the weight ratio of at least one bitter taste blocking agent (1) to the second lactone (3b) ranges from 5: 1 to 4000: 1.
In one embodiment, composition X further comprises, (4) at least one additional substance.
In one embodiment, at least one additional substance (4) is selected from at least one amino acid, taurine, maltol, at least one additional flavoring ingredient, and combinations thereof.
Preferably at least one amino acid is from one to thirteen amino acids selected from the group consisting of L-alanine, L-leucine, glycine, L-aspartic acid, L-lysine monohydrate, L-threonine, L-isoleucine, L-tyrosine , L-methionine, L-proline, L-serine, L-valine and L-glutamic acid.
Preferably at least one amino acid is from one to eleven amino acids selected from the group consisting of L-alanine, L-leucine, glycine, L-aspartic acid, L-threonine, L-isoleucine, L-tyrosine, L-proline, L-serine, L-valine and L-glutamic acid.
Preferably, composition X comprises all of the thirteen amino acids mentioned above or all of the eleven amino acids mentioned above.
In a preferred embodiment, composition X does not comprise the substance methoxy salicylaldehyde.
In one embodiment, composition X does not comprise 5 of the following substances: naringin, methoxy salicylaldehyde, syringaldehyde, lactone massoia, and lactone whiskey.
In one embodiment, composition X comprises (1) at least one bitter taste blocking agent selected from the group consisting of, a compound comprising a flavanonyl fraction, in particular, a flavanone, a hydroxyflavanone, dihydroxyflavanone, or trihydroxyflavanone, preferably naringin, naringenin and naringin-dihydrochalcone, or an extract comprising naringin, more preferably naringin; a compound comprising a quinynyl moiety, in particular, quinine, quinine bisulfate, quinine hydrochloride, quinine sulfate, hydroxyquinine; a compound comprising a purinyl moiety, in particular, caffeine, or theobromine; a compound comprising a fraction of saccharide acetate, in particular glucose penta-acetate or sucrose octa-acetate; and benzyl diethyl- (2: 6-xylyl-carbamoyl-methyl) -ammonium benzoate; (2) at least one carbonyl compound selected from the group consisting, a compound comprising a vanillin fraction, in particular vanillin, ethyl vanillin, methyl vanillate, ethyl vanillate, vanillic acid, vanillin isobutyrate, ethyl vanillin isobutyrate, acetovanillone, or methoxannillin; a compound comprising a benzaldehyde fraction which is not a vanillin fraction, in particular 4-hydroxybenzaldehyde, 2-methoxybenzaldehyde, 3-methoxybenzaldehyde, 4-methoxybenzaldehyde, 4-ethoxybenzaldehyde, 4-ethylbenzaldehyde, 2-hydroxy-4-methylbenzaldehyde, 2-methoxybenzoic acid, 3,4-dihydroxybenzaldehyde, 4-hydroxy-3,5-dimethoxybenzaldehyde, veratraldehyde, aldehyde anis, salicylaldehyde, 3-methoxy-salicylaldehyde, or 4-methoxy-salicylaldehyde; a compound comprising a benzoic acid moiety, 3-methoxybenzoic acid, 4-methoxybenzoic acid, 2-hydroxybenzoic acid, 3-hydroxybenzoic acid, 4-hydroxybenzoic acid, ethyl hydroxy-4-methylbenzoate, or anisic acid; Y a compound comprising an acetophenone fraction, in particular 2-hydroxyacetophenone, 3-hydroxyacetophenone, or 4-hydroxyacetophenone, more particularly 4-methoxy salicylaldehyde and syringaldehyde; Y (3) at least one lactone selected from the group consisting of: pentane-1, 5-lactone, hexane-1,5-lactone, heptane-1,5-lactone, octane-1,5-lactone, nonane-1,5-lactone, decane-1,5-lactone, undecano- 1,5-lactone, dodecane-1,5-lactone, tridecane-1,5-lactone, tetradecane-1,5-lactone, pentadecane-1,5-lactone, hexadecane-1,5-lactone, pent-2 eno-1, 5-lactone, hex-2-ene-1, 5-lactone, hept-2-ene-1, 5-lactone, oct-2-ene-1, 5-lactone, non-2-ene- , 5-lactone, dec-2-ene-, 5-lactone, undec-2-ene-1, 5-lactone, dodec-2-ene-1, 5-lactone, tridec-2-ene-1, 5- lactone, tetradec-2-ene-1, 5-lactone, pentadec-2-ene-1, 5-lactone, hexadec-2-ene-1, 5-lactone, dec-5-ene-1, 5-lactone, dec-6-ene-1, 5 -lactone, dec-7-ene-1, 5-lactone, dec-8-ene-1, 5-lactone, undec-5-ene-1, 5-lactone, undec-6-ene-1, 5-lactone , undec-7-ene-1, 5-lactone, undec-8-ene-1, 5-lactone, dodec-2-ene-1, 5-lactone, nepetalactone pentane-1,4-lactone, hexane-1, 4-lactone, heptane-1,4-lactone, octane-1,4-lactone, nonane-1,4-lactone, decane-1,4-lactone, undecano-1,4-lactone, dodecane-1, 4- lactone, tridecane-1, 4-lactone, tetradecane-1,4-lactone, pentadecane-1,4-lactone, hexadecane-1,4-lactone, butyloctane-1,4-lactone, dodec-6-ene-1, 4-lactone, dec-7-ene-1,4-lactone, cis-dec-7-ene-1,4-lactone, 2,7-dimethylocta 5- (trans), 7-diene-1,4-lactone , hex-2-ene-1, 4-lactone, 3-methylannon-, 4-lactone, 3-methyloctane-1,4-lactone, non-2-ene-1,4-lactone, 2-decen- 1, 4-lactone, dimethylnon-2-ene-, 4-lactone, 3-methyl-gamma decalactone, 4-methyl-5-hexen-1, 4-olide, 4-hydroxyoctanoic acid lactone, 4-hydroxyl acid i-3-methyl octanoic lactone, 4-hydroxyundecanoic acid lactone and 4-hydroxy-2-hexanoic acid lactone.
In one embodiment, composition X comprises the following substances: (1) naringin, preferably of natural origin; (2a) syringaldehyde; (2b) diacetyl (optionally); (2c) acetoin; (3a) lactone massoia; preferably of natural origin; (3b) lactone whiskey; (3c) dodecalactone delta; (3d) undecalactone delta; (3e) deltalactone delta; (3f) tetradecalactone delta; (4a) L-alanine; (4b) L-leucine; (4c) glycine; (4d) L-aspartic acid; (4e) L-threonine; (4f) L-isoleucine; (4g) L-tyrosine; (4h) L-proline; (4i) L-serine; (4j) L-valine; (4k) L-glutamic acid; (41) taurine; (4m) maltol; (4n) maltodextrin MD14, and (4th) gum arabic (powdered gum).
In a preferred embodiment, composition X comprises the following substances: (1) naringin, preferably of natural origin; (2a) syringaldehyde; (2c) acetoin; (3a) lactone massoia; preferably of natural origin; (3b) lactone whiskey; (3c) dodecalactone delta; (3d) undecalactone delta; (3e) deltalactone delta; (3f) tetradecalactone delta; (4a) alanine, for example, L-alanine; (4b) leucine, for example, L-leucine; (4c) glycine; (4d) aspartic acid, for example, L-aspartic acid; (4e) threonine, for example, L-threonine; (4f) isoleucine, for example, L-isoleucine; (4g) tyrosine, for example, L-tyrosine; (4h) proline, for example, L-proline; (4i) serine, for example, L-serine; (4j) valine, for example, L-valine; (4k) glutamic acid, for example, L-glutamic acid; (41) taurine; (4m) maltol; (4n) maltodextrin MD14, and (4th) gum arabic (powdered gum).
In one embodiment, composition X comprises the following substances: (1) naringin, preferably of natural origin; (2a) syringaldehyde; (2b) diacetyl (optionally); (2c) acetoin; (2d) methoxy salicylaldehyde (optionally); (3a) lactone massoia; preferably of natural origin; (3b) lactone whiskey; (3c) dodecalactone delta; (3d) undecalactone delta; (3e) deltalactone delta; (3f) tetradecalactone delta; (4a) L-alanine; (4b) L-leucine; (4c) glycine; (4d) L-aspartic acid; (4e) L-threonine; (4f) L-isoleucine; (4g) L-tyrosine; (4h) L-proline; (4i) L-serine; (4j) L-valine; (4k) L-glutamic acid; (4I) taurine; (4m) maltol; (4n) maltodextrin MD14, and (4th) gum arabic (powdered gum).
In one embodiment, composition X comprises the following substances: (1) naringin, prehensibly of natural origin; (2a) methoxysalicylaldehyde (optionally); (2b) syringaldehyde; (2c) acetoin; (2d) diacetyl (optionally); (3a) lactone massoia; preferably of natural origin; (3b) lactone whiskey; (3c) dodecalactone delta; (3d) undecalactone delta; (3e) deltalactone delta; (4a) L-alanine; (4b) L-leucine; (4c) glycine; (4d) L-aspartic acid; (4e) L-lysine monohydrate (optionally); (4f) L-threonine; (4g) L-isoleucine; (4h) L-tyrosine; (4i) L-methionine (optionally); (4j) L-proline; (4k) L-serine; (41) L-valine; (4m) L-glutamic acid, and (4n) maltol.
In one embodiment, composition X comprises the following substances: (1) naringin, preferably of natural origin; (2a) acetoin; preferably of natural origin; (2b) diacetyl; preferably of natural origin; (3a) lactone massoia; preferably of natural origin; (3b) dodecalactone delta; preferably of natural origin; (3c) deltalactone delta; preferably of natural origin (4a) L-valine; preferably of natural origin; (4b) maltol; preferably of natural origin; (4c) maltodextrin, MD 14, and (4d) gum arabic (powdered gum).
In one embodiment, composition X comprises the following substances: (1) naringin, preferably of natural origin; (2a) acetoin; preferably of natural origin; (3a) lactone massoia; preferably of natural origin; (3b) dodecalactone delta; preferably of natural origin; (3c) deltalactone delta; preferably of natural origin (4a) L-valine; preferably of natural origin; (4b) maltol; preferably of natural origin; (4c) maltodextrin, MD 14, and (4d) gum arabic (powdered gum).
All the substances mentioned above are commercially available.
Composition X as defined above, can be prepared by a method comprising mixing substances (1) (2) and (3) preferably substances (1) (2a), (2b), (3a) and (3b) .
In one embodiment, composition X comprises the following substances: (I) naringin; (II) at least two aldehyde flavor enhancers; Y (III) at least two lactone flavor enhancers.
In one embodiment, the substance (II) is selected from the group consisting of methoxy salicylaldehyde and syringaldehyde as defined below.
In one embodiment, the substance (III) is selected from the group consisting of lactone whiskey and lactone massoia, as defined below.
In a preferred embodiment, composition X does not comprise methoxy salicylaldehyde, in particular, composition X does not comprise, as substance (II), methoxy salicylaldehyde.
In one embodiment, the substance (I) (naringin) is present in the composition X in an amount ranging from 15% p to 55% p.
In one embodiment, the substance (II) (at least two aldehyde flavor enhancers) is present in the composition X in an amount ranging from 0.5% p to 10.0% p.
In one embodiment, the substance (III) (at least two mouthfeel enhancers) is present in the composition X in an amount ranging from 0.06% p to 10.0% p.
In one embodiment, the weight ratio of the substance (I) to the substance (II) varies from 0.25: 1 to 1980: 1, for example, from 1: 1 to 1000: 1, from 10: 1 to 100: 1 , from 40: 1 to 80: 1, where the ratio represents the weight ratio of the total weight of the substance (I) to the total weight of the substances (II).
In one embodiment, the weight ratio of the substance (I) to the substance (III) ranges from 2.5: 1 to 2857: 1, for example, from 10: 1 to 1500: 1, from 20: 1 to 500: 1 , from 50: 1 to 100: 1, in which the ratio represents the weight ratio of the total weight of the substance (I) to the total weight of the substances (3).
In one embodiment, composition X further comprises (IV) at least one amino acid.
Preferably at least one amino acid (IV) is from one to thirteen amino acids selected from the group consisting of L-alanine, L-leucine, glycine, L-aspartic acid, L-lysine monohydrate, L-threonine, L-isoleucine, L-tyrosine, L-methionine, L-proline, L-serine, L-valine and L-glutamic acid.
In one embodiment, the weight ratio of substance (I) to substances (IV) varies from 0.084: 1 to 3356: 1.
In one embodiment, composition X comprises the following substances: (vi) naringin; (vii) methoxy salicylaldehyde; (viii) syringaldehyde; (ix) lactone massoia; Y (x) lactone whiskey.
Naringin as used herein, for example, as substance (i) in composition X is a known compound. The names of the example for naringin are 7 - [[2-0- (6-deoxy-aL-mannopyranosyl) - - D-glucopyranosyl]] oxy] -2,3-dihydro-5-hydroxy-2- (4- hydroxyphenyl) -4H-1-benzopyran-4-one (IUPAC name), naringoside, 4 ', 5, 7-trihydroxiflavanone-7-rhamnoglucoside and 4', 5,7-trihydroxyflavanone-7-rutinoside. This list of names is not intended to limit the scope of the present invention. Preferably the naringin with the CAS registration number 10236-47-2 is used in the present invention. Naringin is commercially available and may be of synthetic origin, or of natural origin. When naringin of natural origin is used as substance (i), naringin is preferably used in its pure form. In one embodiment, naringin extracted from Citrus paradisi can be used. In another embodiment, naringin can be used in the form of extracts comprising naringin, or extracts (fractions of) enriched in naringin.
Methoxy salicylaldehyde as used herein, for example, as substance (i) in composition X is a known compound, and may be, in particular 2-methoxy-salicylaldehyde, 3-methoxy-salicylaldehyde, or 4-methoxy salicylaldehyde. Preferably the 4-methoxy salicylaldehyde, in particular with the CAS registration number 673-22-3 is used in the present invention. An exemplary synonym for the name 4-methoxy salicylaldehyde is 2-hydroxy-4-methoxy-benzaldehyde. The 4-methoxy Salicylaldehyde is commercially available and may be of synthetic origin, or of natural origin. When naturally occurring 4-methoxy salicylaldehyde is employed as substance (II), 4-methoxy salicylaldehyde is preferably used in its pure form. In one embodiment, the 4-methoxy salicylaldehyde can be used in the form of extracts comprising 4-methoxy salicylaldehyde, or enriched extracts (fractions of) of 4-methoxy salicylaldehyde. Preferably, the 4-methoxy salicylaldehyde is of synthetic origin.
Syringaldehyde as used herein, for example, as a substance (iii) in composition X, is a known compound. Preferably the syringaldehyde with the CAS registration number 134-96-3 is used in the present invention. The exemplary synonyms for syringaldehyde are syringic aldehyde, 4-hydroxy-3,5-dimethoxybenzaldehyde (IUPAC name), 3,5-dimethoxy-4-hydroxybenzene carbonate, gallaldehyde 3,5-dimethyl ether and 4-hydroxy-3, 5-dimethoxybenzaldehyde. This list of names is not intended to limit the scope of the present invention. Siringaldehyde is commercially available and may be of synthetic origin, or of natural origin. When siringaldehyde of natural origin is used as a substance (III), syringaldehyde is used, preferably in its pure form. In one embodiment, syringaldehyde can be used in the form of extracts comprising syringaldehyde, or enriched extracts (fractions of) of syringaldehyde. Preferably, syringaldehyde is of synthetic origin.
The lactone massoia as used, for example, as substance (iv) in composition X is a known compound. The lactone Massoia, in one embodiment, comprises alkyl lactones derived from the bark of the Massoia tree (Cryptocana massoia) that can be found throughout Malaysia. In other embodiments, the compounds can be found as a component of molasses from sugar cane, cured tobacco and sweet osmanthus essential oil (Osmanto fragrans). The exemplary synonyms for the lactone massoia are (7? -5,6-dihydro-6-pentyl-2H-pyran-2-one, (7 ^ -5-hydroxy-2-decenenic lactone, cocolactone, 5-pentylpent -2-in-5-olida, C-10 lactone massoia and C-12 lactone massoia This list of names is not intended to limit the scope of the present invention Preferably, lactone massoia C-10 and / or lactone C-12 massoia are used, lactone massoia C-10 being particularly preferred. As used herein, "lactone massoia" can mean any possible enantiomer, for example, the R and S enantiomers, the mixtures and racemates of the Preferably, the lactone massoia C-10 (R) -5,6-dihydro-6-pentyl-2H-pyran-2-one with the CAS registration number 51154-96-2 is used is used in the present invention The lactone massoia is commercially available and may be of synthetic origin, or of natural origin.When it occurs naturally the lactone massoia is used as a substance (iv), the lactone m assoia is used, preferably in its pure form. In one embodiment, the lactone massoia may be used in the form of a lactone massoia comprising extracts, or enriched extracts (fractions of) lactone massoia. Preferably, the lactone massoia is of synthetic origin.
The lactone whiskey as used herein, for example, as a substance (v) in composition X is a known compound. Exemplary names for the lactone whiskey are (4R, 5R) -5-butyl-4-methyldihydrofuran-2 ('3ry -one (IPUAC name), (4S, 5S) -5-butyl-4-methyldihydrofuran-2 (3H ) -one (IUPAC name), c / s-3-methyl-4-octanolide, trans-3-methyl-4-octanolide, (3S, 4S) - (-) - 4-butyl-3-methylbutan-4- ured, (3f?, 4f?) - (-) - 4-butyl-3-methylbutane-4-oligo quercus lactone; c / s-3-methyl-Y-octalactone, trans -methyl-v-octalactone. This list of names is not intended to limit the scope of the present invention. As used herein, "lactone whiskey" can mean any possible enantiomer, for example, the R- and S- enantiomers, mixtures and racemates thereof. Preferably, the lactone whiskey is used in the present invention with the CAS registration numbers 252009-40-8, 121644-12-0,39212-23-2, or 147254-32-8. Particularly preferred is a mixture of c / 's-3-methyl-4-octanolide (c /' s-whiskey lactone) and frans-3-methyl-4-octanolide (frans-whiskey lactone), with the registration number CAS 39212-23-2, or 147254-32-8 is used in the present invention. The lactone whiskey is commercially available and may be of synthetic origin, or of natural origin. When naturally occurs the lactone whiskey is used as a substance (v), the lactone whiskey is used, preferably in its pure form. In one embodiment, the lactone whiskey can be used in the form of extracts comprising whiskey lactone, or enriched extracts (fractions of) lactone whiskey. Preferably, the lactone whiskey is of synthetic origin.
In one embodiment, the substance (ii) is 4-methoxy salicylaldehyde.
In one embodiment, the substance (iv) is (R) -5,6-dihydro-6-pentyl-2H-pyran-2-one, ie (R) -C 10-lactone massoia.
In one embodiment, the substance (v) is a mixture of cis-3-methyl-4-octanolide (c / s-whiskey lactone) and trans-3-methyl-4-octanolide (frans-whiskey lactone).
In a preferred embodiment, the invention relates to a composition X comprising the following substances: (vi) naringin; (vii) 4-methoxy salicylaldehyde; (viii) syringaldehyde; (ix) (7? j-5,6-dihydro-6-pentyl-2H-pyrn-2-one; (x) a mixture of cis- and frans-whiskey lactone.
In a particularly preferred embodiment, the invention relates to a composition X comprising the following substances: (i) naringin; (iii) syringaldehyde; (iv) (/? -5,6-dihydro-6-pentyl-2H-pyran-2-one; Y (v) a mixture of cis- and frans-whiskey lactone.
In some embodiments, the compositions X may contain at least one additional substance that is selected from the group consisting of tannic acid, decanoic acid, propanoic acid, phenylethylacetate, phenylethyl alcohol, cinnamic alcohol, absolute boronium, guaiac, for example, guaiac oil, onona, for example, onona alpha and / or onona beta, damascenone, for example, beta damascenone, indole, and combinations thereof. Preferably, at least one of these additional substances is of natural origin. In one embodiment, all these additional substances are of natural origin. In one embodiment, all these additional substances are of natural origin. In one embodiment, at least one of these additional substances is of artificial origin, for example, synthesized.
It has now surprisingly and unexpectedly been discovered that the X compositions as defined above are useful for taste masking, in particular, to modify, mask, reduce and / or suppress unpleasant taste characteristics, in particular an unpleasant taste, Persistent aftertaste or sweetness, left over by sweeteners or sweetness enhancers in the oral cavity and / or to impart a rich flavor to a consumable product. Surprisingly, the effect of the composition X remains for as long as the taste of the at least one sweetener or the at least one sweetness enhancer is perceived. In one embodiment, the effect of the composition X does not remain longer by which the taste of the at least one sweetener or the at least one sweetness enhancer is perceived, that is, the composition X does not have a persistent effect.
As used herein, the term "taste masking" as it refers to composition X as it has been defined above means that the composition X as defined above imparts an unexpected improvement in a flavor profile, for example, the flavor profile of a sweetener, table composition and / or composition of a consumable product. Preferably, the taste masking is perceived as a modification, masking, reduction and / or suppression of an unpleasant taste, aftertaste or persistent sweetness in the buccal cavity that can be left by sweeteners or sweetness enhancers. The taste masker can also be perceived as imparting a rich flavor to a consumable product. In some cases, for example, taste masking may be perceived as a reduction or masking of the bitterness of a sweetening composition, or of a beverage, or food product comprising the sweetening composition. In other cases, taste masking may also be perceived as an improvement in the sweetness of a sweetening composition, or of a beverage, or food product comprising the sweetening composition. The taste masker can also be a combination of the reduction of bitterness and an enhancement of sweetness.
In some embodiments, the at least one additional substance (s) is selected from the group consisting of tannic acid, decanoic acid, propanoic acid, phenylethylacetate, phenylethyl alcohol, cinnamic alcohol, absolute boronium, guaiac, for example, guaiac oil, onona, for example, alpha onona and / or beta onona, damascenone, for example, beta damascenone, indole, and combinations thereof. Preferably at least one of these additional substances is of natural origin. In one embodiment, all these additional substances are of natural origin. In one embodiment, at least one of these additional substances is of artificial origin, for example, synthesized. These additional substances are commercially available.
As used herein, the term "modification" that refers to composition X as defined above means that the consumption thereof creates a new perception of persistent flavor, unpleasant taste, aftertaste or sweetness of a composition. sweetener or a consumable product in the oral cavity.
As used herein, the term "masking" which refers to composition X as defined above means that consumption thereof masks the perception of a persistent flavor, unpleasant taste, aftertaste or sweetness of a composition. sweetener or a consumable product in the oral cavity.
As used herein, the term "reduction" which refers to the flavor or composition X as defined above means that the consumption thereof reduces the perception of a persistent flavor, unpleasant taste, taste or persistent sweetness. a sweetening composition or a consumable product in the oral cavity.
As used herein, the term "suppress" which refers to the flavor or composition X as defined above means that the consumption thereof suppresses a perception of a persistent flavor, unpleasant taste, aftertaste or sweetness of a sweetening composition or a consumable product in the buccal cavity.
As used herein, the term "unpleasant taste" means any flavor of a sweetener, a sweet flavor enhancer or a consumable product, eg, a food or beverage, which is perceived in the oral cavity, in or after consuming it and you can stay there for a few minutes. Bad flavors include but are not limited to acid, astringent, bitter, licorice, metallic or fiery throat. In one embodiment, the unpleasant metallic taste is an unpleasant taste provided by neotame.
As used herein, the term "aftertaste" means any flavor of a sweetener, a sweet flavor enhancer or a consumable product, eg, a food or beverage, which is perceived in the oral cavity after the sweetener , that the sweetness enhancer or that the consumable product is removed from the oral cavity, for example, by ingestion or vomiting. The aftertaste may remain in the oral cavity, for example, for a few minutes or a few hours. Unpleasant regimes include but are not limited to bitter and / or astringent regustos. In one embodiment, the aftertaste is provided by acesulfame potassium, saccharin and stevioside.
As used herein, the term "persistent sweetness" means a very long-lasting sweetening effect of a sweetener, a sweet flavor enhancer, or a consumable product, for example, a food or drink, which is perceived in the oral cavity after the sweetener, that the sweetness enhancer, or that the consumable product is removed from the oral cavity by ingestion or vomiting. Persistent sweetness may remain in the oral cavity, for example, for a few minutes or a few hours.
As used herein, the term "rich flavor" means an impression of creaminess, milk fat and / or the sweetness of a consumable product that is perceived in the oral cavity in, or after consumption of a product consumable.
As used herein, the term "Sweetener (s)" includes all artificial and natural sweeteners, sugar alcohols (or polyols) and sugar sweeteners (or carbohydrates). Artificial and natural sweeteners include but are not limited to abiziasaponin, abrusosida, in particular abrusosida A, abrusosida B, abrusosida C, La abrusosida D, acesulfame potásico, advantamo, albiziasaponin, alitame, aspartame, superaspartame, bayunosidas, in particular bayunosida 1, bayunosida 2, brazeína, briosida, brionosida, bríonodulcosida, carnosifloside, carrelame, curculin, cyanine, chlorogenic acid, cyclamates and their salts, cyclocarioside I, dihydroquercetin-3-acetate, dihydroflavenol, dulcoside, gaudichaudioside, glycyrrhizin, glycyrrhein, gipenoside, hematoxylin, hernandulcin, isomogrosides, in particular iso-mogroside V , lugdunamo, magap, mabinlins, micronesculin, mogrosidas (they have guo), in particular mogrósida IV and mogrósida V, monatina and its derivatives, monelin, mucurozioside, naringin-dihydrochalcone (NarDHC), neohesperidin dihydrochalcone (NDHC), neotame, osladin, pentadin, periandrin IV, perillartin, D-phenylalanine, flomisoside, in particular flomisoside 1, flomisoside 2, flomisoside 3, flomisoside 4, floridzine, filodulcin, polpodiosides, polipodoside A, pterocariosides, rebaudiosides, in particular rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside C, rebaudioside G, rebaudioside H, rubusosides, saccharin and its salts and derivatives, scandanoside, seligueanin A, siamenosides, in particular siamenoside I, stevia, steviolbioside, stevioside and other steviol glycosides, estrogins, in particular estrogin 1, estrogin 2, estrogin 4, softened A, softened B, softened G, softened H, softened I, softened J , sucralose, sucralonate, sucrooctate, talin, telosmoside A15, thaumatin, in particular, thaumatin I and II, trans-anethole, trans-cinnamaldehyde, trilobate and D-tript ófano, which includes extracts or enriched fractions of natural sweeteners. Sugar alcohols (or polyols) including, but not limited to, erythritol, galactitol, hydrogenated starch syrups, such as maltitol and sorbitol syrups, inositol, isomalt, lactitol, maltitol, mannitol, xylitol and combinations thereof. Sugar sweeteners (or carbohydrates) include monosaccharides, disaccharides, oligosaccharides and polysaccharides such as, but not limited to, arabinose, dextrin, dextrose, fructose, high fructose corn syrup, fructo-oligosaccharides, fructo-oligosaccharide syrups, galactose, galacto-oligosaccharides, glucose , glucose and starch (hydrogenated) syrups / hydrolysates, isomaltulose, lactose, lactose hydrolyzate, maltose, mannose, rhamnose, ribose, sucrose, stachyose, tagatose, trehalose, xylose, and combinations thereof. Sweeteners are known substances and are for example those described by H. Mitchell (Mitchell H., "Sweetness and Sugar Alternatives in Food TDechnology", Backwell Publishing Ltd, 2006,) and in WO 2009/023975 A2, each of which is incorporated in the present document for reference in its entirety. The sweeteners identified above are known in the art and are commercially available.
Suitable hydrogenated starch hydrolysates include, but are not limited to, those described in U.S. Patent No. 4,279,931, which is incorporated herein by reference, and various hydrogenated glucose syrups and / or powders that comprise sorbitol, hydrogenated disaccharides, maltitol, hydrogenated higher polysaccharides, or combination thereof. The hydrogenated starch hydrolysates are prepared primarily by the controlled catalytic hydrogenation of confectioner's syrups. The resulting hydrogenated starch hydrolysates are mixtures of polymeric, dimeric and monomeric saccharides. Hydrogenated starch hydrolysates are known in the art and are commercially available.
As used herein, the term "sweetness enhancer (s)" means any compound capable of enhancing or enhancing the sweet taste perception of sweetening or sweetening compositions. the sweetened compositions. The term "a sweetness enhancer" is synonymous with the terms "sweet flavor enhancer", and "sweetness enhancer" and "sweetness enhancer".
As shown in the examples, the inventors have surprisingly and unexpectedly discovered that compositions X as defined above are useful for masking the taste, in particular, for modifying, masking, reducing and / or suppressing unpleasant taste characteristics, particular a bad unpleasant taste, persistent aftertaste or sweetness left by sweeteners or sweetness enhancers. Preferably, the effect of the flavoring or the composition X remains at least as long as the flavor of the at least one sweetener or the at least one sweetness enhancer, or the consumable product, is perceived.
In addition, it has been found that flavors or compositions X are useful for imparting a rich flavor to a consumable product.
Therefore, in one embodiment, the invention relates to the use of a flavoring, or composition X as defined above for modifying, masking, reducing and / or suppressing an unpleasant taste function, in particular an unpleasant taste, aftertaste or Persistent sweetness of at least one sweetener, a sweet flavor enhancer or a consumable product.
In one embodiment, the unpleasant taste of the sweetener, the sweet flavor enhancer or a consumable product is a flavor unpleasant acidice-, a bad astringent taste, a bitter unpleasant taste, an unpleasant licorice flavor, a bad metallic taste or unpleasant taste that causes throat burning.
In one embodiment, the unpleasant aftertaste of the sweetener, the sweetness enhancer or the consumable product is a bitter or astringent aftertaste.
In another embodiment, the invention relates to the use of a flavoring composition X as defined above for imparting a rich flavor to a consumable product.
In one embodiment, the weight ratio of at least one bitter taste blocking agent (1) to the first carbonyl compound (2a) ranges from 50: 1 to 200000: 1, eg, from 100: 1 to 150,000: 1 , from 500: 1 to 100000: 1, from 1000: 1 to 50000: 1, from 10000: 1 to 40000: 1, in which the ratio represents the ratio by weight of the total weight of the least at least one agent blocking the bitter taste (1) to the total weight of the first carbonyl compound (2a).
In one embodiment, the weight ratio of at least one bitter taste blocking agent (1) to the second carbonyl compound (2b) ranges from 0.25: 1 to 2000: 1, for example, from 1: 1 to 1: 1000 : 1, from 10: 1 to 500: 1, from 20: 1 to 250: 1, wherein the ratio represents the weight ratio of the total weight of at least one bitter taste blocking agent (1) to the weight total of the second carbonyl compound (2b).
In one embodiment, the weight ratio of at least one bitter taste blocking agent (1) to the first lactone (3a) ranges from 5: 1 to 10000: 1, eg, from 10: 1 to 5000: 1 , from 50: 1 to 2000: 1, from 100: 1 to 1000: 1, from 200: 1 to 500: 1, in which the ratio represents the weight ratio of the total weight of, at least, a blocking agent from the bitter taste (1) to the total weight of the first lactone (3a).
In one embodiment, the weight ratio of at least one bitter taste blocking agent (1) to the second lactone (3b) varies from 5: 1 to 4000: 1, eg, from 10: 1 to 2000: 1 , from 20: 1 to 1000: 1, from 30: 1 to 500: 1, from 40: 1 to 200: 1, wherein the ratio represents the ratio by weight of the total weight of at least one blocking agent of the bitter taste (1) to the total weight of the second lactone (3b).
In one embodiment, the substance (1) (e.g., naringin) is present in composition X in an amount ranging from 15% to 55% p, e.g., from 30% to 40% p, of 28% p 44% p, from 25% to pa 48% from 20% to 50% p.
In one embodiment, the substance (2a) (eg, syringaldehyde) is present in composition X in an amount ranging from 0.5% to 10.0% p, for example, from 0.5% to 8.0% p, from 0.5% to 5.0 % p, from 1.0% to 3.0 by weight, from 0.9% to 3.5% p, from 0.8% to 4% po from 0.7% to 4.5% p.
In one embodiment, the substance (3a) (for example, lactone massoia) is present in the composition X in an amount ranging from 0.06% to 2.0% p, for example, from 0.06% to 1.5% p, of 0.06% pa 1.0% p, of 0. 1% p at 0.3% p, from 0.09% p to 0.4% p, from 0.08% p to 0.5% p or from 0.07% p to 0.6% p.
In one embodiment, the substance (3b) (for example, lactone whiskey) is present in the composition X in an amount ranging from 0.1% to 5.0% p, for example, from 0.1% to 4.0% p, of 0.1% pa 3.0% p, from 0.1% to 2.0% p, from 0.1% to 1.5% p, from 0.2% to 1.1% p, from 0.3% to 1.2% p, from 0.4% to 1.3% po from 0.5% to 1.4% p .
In one embodiment, the substance (3c) (eg, dodecalactone delta) is present in composition X in an amount ranging from 0.1% to 5.0% p, for example, from 0.1% to 4.0% p, of 0.1% pa 3.0% p, from 0.1% to 2.0% p, from 0.1% to 1.5% p, from 0.7% to 1.1% p, from 0.6% to 1.2% p, from 0.5% to 1.3% po from 0.4% to 1.4% p .
In one embodiment, the substance (3d) (for example, undecalactone delta) is present in the composition X in an amount ranging from 0.1% to 5.0% p, for example, from 0.1% to 4.0% p, of 0.1% pa 3.0% p, from 0.1% to 2.0% p, from 0.1% to 1.5% p, from 0.7% to 1.1% p, from 0.6% to 1.2% p, from 0.5% to 1.3% po from 0.4% to 1.4% p .
In one embodiment, the substance (3e) (eg, deca lactone delta) is present in the composition X in an amount ranging from 0.05% to 0.20% p, for example, from 0.05% to 0.18% p, of 0.05% pa 0.16% p, from 0.05% pa 0.14% p, from 0.09% pa 0.11% p, from 0.08% pa 0.12% p, from 0.07% pa 0.13% po from 0.06% pa 0.14% p.
In one embodiment, the substance (3d) (for example, tetradecalactone delta) is present in the composition X in an amount ranging from 0.1% to 5.0% p, for example, from 0.1% to 4.0% p, of 0.1% pa 3.0% p, from 0.1% to 2.0% p, from 0.1% to 1.5% p, from 0.7% to 1.1% p, from 0.6% to 1.2% p, from 0.5% to 1.3% po from 0.4% to 1.4% p .
In one embodiment, the weight ratio of substance (i) (naringin) to substance (ii) (methoxy salicylaldehyde) ranges from 50: 1 to 200000: 1, eg, from 100: 1 to 150,000: 1, 500: 1 to 100000: 1, from 1000: 1 to 50000: 1, from 10000: 1 to 40000: 1, in which the ratio represents the ratio by weight of the total weight of the substance (i) to the total weight of the substance (ii).
In one embodiment, the weight ratio of substance (i) (naringin) of the substance (ii) (syringaldehyde) ranges from 0.25: 1 to 2000: 1, for example, from 1: 1 to 1: 1000: 1 , from 1: 1 to 50: 1, from 5: 1 to 30: 1, from 10: 1 to 500: 1, from 20: 1 to 250: 1, where the ratio represents the weight ratio of the total weight of the substance (i) to the total weight of the substance (iii).
In one embodiment, the weight ratio of substance (i)) (naringin) of substance (iv) (lactone massoia) ranges from 5: 1 to 10000: 1, for example, from 10: 1 to 5000: 1, from 50: 1 to 2000: 1, from 100: 1 to 1000: 1.1 00: 1 to 200: 1, from 200: 1 to 500: 1, in which the ratio represents the ratio by weight of the total weight of the substance (i) to the total weight of the substance (iv).
In one embodiment, the weight ratio of substance (i) (naringin) of the substance (v) (whiskey lactone) ranges from 5: 1 to 4000: 1, for example, from 10: 1 to 2000: 1, 20: 1 to 1000: 1, from 30: 1 to 500: 1, from 40: 1 to 200: 1, wherein the ratio represents the ratio by weight of the total weight of the substance (i) to the total weight of the substance (v).
In one embodiment, the flavoring or the composition X, for example, the composition X comprising the substances (1) (2) and (3) further comprises at least one additional substance (4).
Preferably, the additional substance (4) is selected from the amino acids and flavoring ingredients, and combinations thereof.
In one embodiment, the flavoring or composition X, for example, composition X comprising substances (i) to (v), further comprises at least one additional substance (vi).
Preferably, the additional substance (vi) is selected from the amino acids and flavoring ingredients, and combinations thereof.
As used herein, the term "amino acids" can include any natural amino acid, artificial amino acid derivative and physiologically acceptable salts and hydrates thereof. The natural amino acids can be selected from the 22 standard amino acids selected from the group consisting of: alanine, arginine, asparagine, aspartic acid, cysteine, glutamic acid, glutamine, glycine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, proline, serine, threonine, tryptophan, tyrosine, valine, selenocysteine, pyrrolysine and the physiologically acceptable salts and hydrates thereof. As it used herein, the term "amino acid" refers to any of the possible isomers, comprising L- and D- amino acids, R- and S- enantiomers, mixtures and racemates thereof, preferably amino acids L-. The amino acids identified above are known in the art and are commercially available.
Preferably at least one amino acid is from one to thirteen amino acids selected from the group consisting of L-alanine, L-leucine, glycine, L-aspartic acid, L-lysine monohydrate, L-threonine, L-isoleucine, L-tyrosine , L-methionine, L-proline, L-serine, L-valine and L-glutamic acid.
Preferably at least one amino acid is one to eleven amino acids selected from the group consisting of L-alanine, L-leucine, glycine, L-aspartic acid, L-threonine, L-isoleucine, L-tyrosine, L-proline, L- serine, L-valine, taurine and L-glutamic acid.
In one embodiment, the substance (4a) (eg, alanine) is present in the composition X in an amount ranging from 0.05% to 0.15% p, for example, from 0.09% to 0.11% p, from 0.08% to 0.12. % p, from 0.07% pa 0. 3% po from 0.06% pa 0.14% p.
In one embodiment, the substance (4b) (eg, leucine) is present in composition X in an amount ranging from 0.01% to 0.15% p, for example, from 0.05% to 0.07% p, from 0.04% to 0.08. % p, from 0.03% pa 0.09% po from 0.02% to 0.1% p.
In one embodiment, the substance (4c) (eg, glycine) is present in composition X in an amount ranging from 0.04% p to 0.24. % p, for example, from 0.14% p to 0.16% p, from 0.10% p to 0.18% p, from 0.08% p to 0.2% p or from 0.06% p to 0.22% p.
In one embodiment, the substance (4d) (for example, aspartic acid) is present in the composition X in an amount ranging from 0.05% to 0.50% p, for example, from 0.25% to 0.30% p, of 0.20% pa 0.35% p, from 0.15% pa 0.40% po from 0.10% pa 0.45% p.
In one embodiment, the substance (4e) (for example, threonine) is present in the composition X in an amount ranging from 0.03% to 0.30% p, for example, from 0.11% to 0.28% p, from 0.09% to 0.26. % p, from 0.07% to 0.24% po from 0.05% to 0.22% p.
In one embodiment, the substance (4f) (e.g., isoleucine) is present in the composition X in an amount ranging from 0.01% to 0.4% p, for example, from 0.05% to 0.2% p, of 0.04% to 0.1. % p, from 0.03% pa 0.09% po from 0.02% to 0.08% p. 0.066 In one embodiment, the substance (4g) (for example tyrosine) is present in composition X in an amount ranging from 0.05% to 0.15% p, for example, from 0.09% to 0.11% p, from 0.08% to 0.12% p, from 0.07% pa 0.13% po from 0.06% pa 0.14% p.
In one embodiment, the substance (4h) (for example proline) is present in composition X in an amount ranging from 0.04% to 0.24% p, for example, from 0.14% to 0.16% p, from 0.10% to 0.18% p, from 0.08% to 0.2% po from 0.06% to 0.22% p.
In one embodiment, the substance (4i) (eg, serine) is present in the composition X in an amount ranging from 0.45% to 0.80% p, for example, from 0.64% to 0.70% p, from 0.60% to 0.75%. % p, from 0.55% to 0.80% po from 0.50% to 0.85% p.
In one embodiment, the substance (4j) (eg, valine) is present in the composition X in an amount ranging from 0.01% to 0.09% p, for example, from 0.04% to 0.06% p, from 0.045% to 0.065. % p, from 0.03% pa 0.07% po from 0.02% to 0.08% p.
In one embodiment, the substance (4k) (eg, glutamic acid) is present in composition X in an amount ranging from 0.20% to 0.80% p, for example, from 0.25% to 0.70% p, of 0.30% pa 0.75% p, from 0.35% pa 0.80% po from 0.40% pa 0.85% p.
In one embodiment, the weight ratio of the at least one bitter taste blocking agent (1) to the substance (4) ranges from 0.084: 1 to 3356: 1, eg, from 0.1: 1 to 3000: 1, from 0.5: 1 to 2000: 1, from 1: 1 to 1000: 1, from 2: 1 to 500: 1, from 3: 1 to 100: 1, in which the ratio represents the weight ratio of the total weight of at least one agent blocking the bitter taste (1) to the total weight of the substance (4).
In one embodiment, the weight ratio of at least one bitter taste blocking agent (1) to L-alanine, ranges from 1: 1 to 40000: 1, eg, from 10: 1 to 20,000: 1, 100: 1 to 10000: 1, from 100: 1 to 500: 1, from 200: 1 to 5000: 1, from 200: 1 to 400: 1, from 500: 1 to 3000: 1, the ratio represents the weight ratio of the total weight of at least one bitter taste blocking agent (1) to the total weight of L-alanine.
In one embodiment, the weight ratio of at least one bitter taste blocking agent (1) to L-leucine varies from 1.7: 1 to 67000: 1, eg, from 10: 1 to 50000: 1, of 100 : 1 to 10000: 1, from 200: 1 to 5000: 1, from 500: 1 to 3000: 1, in which the ratio represents the ratio by weight of the total weight of the least at least one agent blocking the bitter taste (1) to the total weight of L-leucine.
In one embodiment, the ratio by weight of at least one bitter taste blocking agent (1) glycine ranges from 2.1: 1 to 84000: 1, eg, from 10: 1 to 50000: 1, from 10: 1 to 500: 1, 1 00: 1 to 10000: 1, from 100: 1 to 300: 1, from 200: 1 to 5000: 1, from 500: 1 to 3000: 1, in which the relationship represents the ratio by weight of the total weight of at least one bitter taste blocking agent (1) to the total weight of the glycine.
In one embodiment, the weight ratio of the at least one bitter taste blocking agent (1) to L-aspartic acid varies from 1: 1 to 41700: 1, eg, from 10: 1 to 30,000: 1, 10: 1 to 30: 1, from 50: 1 to 300: 1.1 00: 1 to 10000: 1, from 200: 1 to 5000: 1, from 500: 1 to 3000: 1, in which the relationship represents the relationship by weight of the total weight of the at least one bitter taste blocking agent (1) to the total weight of L-aspartic acid.
In one embodiment, the weight ratio of at least one bitter taste blocking agent (1) to L-lysine monohydrate is in the range of 6: 1 to 25,000: 1, eg, 10: 1 to 20,000. : 1, from 100: 1 to 15000: 1, from 1000: 1 to 10000: 1, from 2000: 1 to 8000: 1, wherein the ratio represents the weight ratio of the total weight of the least at least one agent blocking the bitter taste ( 1) to the total weight of L-lysine monohydrate.
In one embodiment, the weight ratio of at least one bitter taste blocking agent (1) to L-threonine varies from 6: 1 to 25,000: 1, for example, from 10: 1 to 20,000: 1, 100: 1 to 15,000: 1, from 50: 1 to 500: 1.1 00: 1 to 500: 1, from 1000: 1 to 10000: 1, from 2000: 1 to 8000: 1, in which the relationship represents the relationship by weight of the total weight of the at least one bitter taste blocking agent (1) to the total weight of L-threonine.
In one embodiment, the weight ratio of the at least one bitter taste blocking agent (1) to L-isoleucine varies from 1.5: 1 to 63000: 1, eg, from 10: 1 to 50000: 1, of 100 : 1 to 10000: 1, from 100: 1 to 1000: 1, from 200: 1 to 5000: 1, from 200: 1 to 800: 1, from 500: 1 to 3000: 1, in which the relationship represents the weight ratio of the total weight of the at least one bitter taste blocking agent (1) to the total weight of L-isoleucine.
In one embodiment, the weight ratio of at least one bitter taste blocking agent (1) to L-tyrosine ranges from 1: 1 to 41700: 1, eg, from 10: 1 to 30,000: 1, 100: 1 to 10000: 1, from 100: 1 to 500: 1, from 200: 1 to 5000: 1, from 200: 1 to 400: 1, from 500: 1 to 3000: 1, in which the ratio represents the weight ratio of the total weight of the at least one bitter taste blocking agent (1) to the total weight of L-tyrosine.
In one embodiment, the weight ratio of the at least one bitter taste blocking agent (1) to L-methionine ranges from 10: 1 to 50000: 1, eg, from 100: 1 to 40000: 1, 1000: 1 to 30000: 1, from 2000: 1 to 20000: 1, from 3000: 1 to 18000: 1, from 5000: 1 to 5000: 1, in which the ratio represents the ratio by weight of the total weight of the at least one bitter taste blocking agent (1) to the total weight of L-methionine.
In one embodiment, the weight ratio of the at least one bitter taste blocking agent (1) to L-proline ranges from 3: 1 to 125,000: 1, for example, from 10: 1 to 100000: 1, 100: 1 to 50000: 1, from 100: 1 to 500: 1, from 10: 1 to 500: 1, from 500: 1 to 20000: 1, from 1000: 1 to 10000: 1, from 2000: 1 to 8000 : 1, wherein the ratio represents the weight ratio of the total weight of at least one bitter taste blocking agent (1) to the total weight of L-proline.
In one embodiment, the weight ratio of at least one bitter taste blocking agent (1) is in the L-serine range of 0.4: 1 to 14000: 1, eg, 10: 1 to 10000: 1, from 1: 1 to 500: 1, from 100: 1 to 5000: 1, from 200: 1 to 4000: 1, from 300: 1 to 3000: 1, more preferably, in which the ratio represents the weight ratio of the total weight of the at least one bitter taste blocking agent (1) to the total weight of L-serine.
In one embodiment, the weight ratio of the at least one bitter taste blocking agent (1) to L-valine (vi) ranges from 2.1: 1 to 84000: 1, for example, from 10: 1 to 50000: 1 , from 100: 1 to 10000: 1, from 100: 1 to 1000: 1, from 200: 1 to 5000: 1, from 200: 1 to 1000: 1, from 500: 1 to 3000: 1, in which ratio represents the weight ratio of the total weight of at least one bitter taste blocking agent (1) to the total weight of L-valine.
In one embodiment, the weight ratio of at least one bitter taste blocking agent (1) of L-glutamic acid ranges from 5: 1 to 10000: 1, for example, from 1: 1 to 500: 1 , from 10: 1 to 500: 1, from 10: 1 to 5000: 1, from 10: 1 to 100: 1, from 50: 1 to 4000: 1.1 00: 1 to 3000: 1, more preferably, the ratio per weight is 255: 1, wherein the ratio represents the weight ratio of the total weight of at least one bitter taste blocking agent (1) to the total weight of L-glutamic acid.
In one embodiment, the weight ratio of the substance (i) (naringin) to the substance (vi) varies from 0.084: 1 to 3356: 1, for example, from 0.1: 1 to 3000: 1, from 0.5: 1 to 2000: 1, from 1: 1 to 1000: 1, 2: 1 to 500: 1, from 3: 1 to 100: 1, in which the ratio represents the ratio by weight of the total weight of the substance (i) to the total weight of the substance (vi).
In one embodiment, the weight ratio of the substance (i) (naringin) to L-alanine (vi) varies from 1: 1 to 40000: 1, for example, from 10: 1 to 20000: 1, from 100: 1 to 10000: 1, from 100: 1 to 500: 1 , from 200: 1 to 5000: 1, from 200: 1 to 400: 1,500: 1 from to 3000: 1, the ratio represents the ratio by weight of the total weight of the substance (i) to the total weight of L-alanine ( saw).
In one embodiment, the weight ratio of the substance (i) (naringin) to L-leucine (vi) varies from 1.7: 1 to 67000: 1, for example, from 10: 1 to 50000: 1, from 100: 1 to 10000: 1, from 100: 1 to 1000: 1, from 200: 1 to 5000: 1, from 200: 1 to 800: 1,500: 1 from to 3000: 1, in which the ratio represents the ratio by weight of the total weight of the substance (i) to the total weight of L-leucine (vi).
In one embodiment, the weight ratio of substance (i) (naringin) to glycine (vi) ranges from 2.1: 1 to 84000: 1, for example, from 10: 1 to 50000: 1, from 10: 1 to 500 : 1.1 00: 1 to 10000: 1, from 100: 1 to 300: 1, from 200: 1 to 5000: 1, from 500: 1 to 3000: 1, in which the ratio represents the relationship by weight of the weight total of the substance (i) to the total weight of the glycine (vi).
In one embodiment, the weight ratio of substance (i) (naringin) to L-aspartic acid (vi) ranges from 1: 1 to 41700: 1, for example, from 10: 1 to 30,000: 1, of 10: 1 to 30: 1, from 50: 1 to 300: 1.1 00: 1 to 10000: 1, from 200: 1 to 5000: 1, from 500: 1 to 3000: 1, in which the ratio represents the ratio by weight of the total weight of the substance (i) to the total weight of L-aspartic acid (vi).
In one embodiment, the weight ratio of substance (i) (naringin) to L-lysine Monohydrate (vi) ranges from 6: 1 to 25,000: 1, eg, from 10: 1 to 20000: 1, of 100 : 1 to 15,000: 1, from 1000: 1 to 10000: 1, from 2000: 1 to 8000: 1, in which the ratio represents the ratio by weight of the total weight of the substance (i) to the total weight of monohydrate of L-lysine (vi).
In one embodiment, the weight ratio of substance (i) (naringin) to L-threonine (vi) ranges from 6: 1 to 25,000: 1, for example, from 10: 1 to 20000: 1, of 100: 1 to 15,000: 1, from 50: 1 to 500: 1.1 00: 1 to 500: 1, from 1000: 1 to 10000: 1, from 2000: 1 to 8000: 1, in which the ratio represents the ratio by weight of the total weight of the substance (i) to the total weight of L-threonine.
In one embodiment, the weight ratio of substance (i) (naringin) to L-isoleucine (vi) ranges from 1.5: 1 to 63000: 1, eg, from 10: 1 to 50000: 1, from 100: 1 to 10000: 1, from 100: 1 to 1000: 1, from 200: 1 to 5000: 1, from 200: 1 to 800: 1, from 500: 1 to 3000: 1, in which the ratio represents the ratio per weight of the total weight of the substance (i) to the total weight of L-isoleucine (vi).
In one embodiment, the weight ratio of substance (i) (naringin) to L-tyrosine (vi) ranges from 1: 1 to 41700: 1, for example, from 10: 1 to 30000: 1, of 100: 1 to 10000: 1, from 100: 1 to 500: 1, from 200: 1 to 5000: 1, from 200: 1 to 400: 1, from 200: 1 to 5000: 1, from 500: 1 to 3000: 1, wherein the ratio represents the weight ratio of the total weight of the substance (i) to the total weight of L-tyrosine (vi).
In one embodiment, the weight ratio of substance (i) (naringin) to L-methionine (VI) ranges from 10: 1 to 50000: 1, eg, from 100: 1 to 40000: 1, of 1000: 1 to 30000: 1, from 2000: 1 to 20000: 1, from 3000: 1 to 18000: 1, from 5000: 1 to 15000: 1, in which the ratio represents the ratio by weight of the total weight of the substance (i ) to the total weight of L-methionine (vi).
In one embodiment, the weight ratio of substance (i) (naringin) to L-proline (VI) ranges from 3: 1 to 125,000: 1, for example, from 10: 1 to 100000: 1, of 100: 1 at 50000: 1, from 100: 1 to 500: 1, from 10: 1 to 500: 1, from 500: 1 to 20000: 1, from 1000: 1 to 10000: 1, from 2000: 1 to 8000: 1, wherein the ratio represents the ratio by weight of the total weight of the substance (i) to the total weight of the L-proline (vi).
In one embodiment, the weight ratio of substance (i) (naringin) to L-serine (vi) ranges from 0.4: 1 to 14,000: 1, for example, from 10: 1 to 10000: 1, of 1: 1 at 500: 1, from 1: 1 to 200: 1, from 100: 1 to 5000: 1, from 200: 1 to 4000: 1.3 00: 1 from 3000: 1, more preferably, in which the relationship represents the relationship by weight of the total weight of the substance (i) to the total weight of L-serine (vi).
In one embodiment, the weight ratio of substance (i) (naringin) to L-valine (vi) ranges from 2.1: 1 to 84000: 1, for example, from 10: 1 to 50000: 1, of 100: 1 to 10000: 1, from 100: 1 to 1000: 1 from 200: 1 to 5000: 1, from 200: 1 to 1000: 1, from 500: 1 to 3000: 1, in which the ratio represents the ratio by weight of the total weight of the substance (i) to the total weight of L-valine (vi).
In one embodiment, the weight ratio of substance (i) (naringin) to L-glutamic acid (vi) ranges from 5: 1 to 10000: 1, for example, from 1: 1 to 500: 1, of 10: 1 to 500: 1, from 10: 1 to 5000: 1, from 10: 1 to 100: 1, from 50: 1 to 4000: 1, from 100: 1 to 3000: 1, more preferably, the ratio by weight is 255: 1, where the ratio represents the ratio by weight of the total weight of the substance (i) to the total weight of the L-glutamic acid (vi).
As used herein, the term "salt (s)" which refers to the amino acids means the addition salts of the physiologically acceptable acids and the base salts of the amino acids. Suitable acid addition salts are formed from acids that form non-toxic salts. Examples include but are not limited to the salts of: acetate, aspartate, benzoate, besylate, bicarbonate, carbonate, bisulfate, sulfate, borate, camsylate, citrate, edisilate, esylate, formate, fumarate, gluceptate, gluconate, glucuronate, hexafluorophosphate, hybienate, hydrochloride / chloride, hydrobromide, bromide, iodide, iodide, isethionate, malate lactate, maleate, malonate, mesylate, methyl sulfate , naphthylate, nicotinate, nitrate, orotate, oxalate, palmitate, pamoate, phosphate, hydrogen phosphate, dihydrogen phosphate, saccharate, stearate, succinate, tartrate, tosylate and trifluoroacetate. Suitable basic salts are formed from bases that form non-toxic salts. Examples include but are not limited to aluminum, arginine, benzathine, calcium, choline, diethylamine, diolamine, glycine, lysine, magnesium, meglumine, olamine, potassium, sodium, tromethamine, and zinc salts.
As used herein, the term "hydrate (s)", when referring to amino acids means an amino acid that includes water. The "hydrate (s)" are formed by the addition of water or its elements. In one embodiment, an amino acid can form crystals that incorporate water in the crystal structure without chemical alteration.
As used herein, the term "flavoring ingredients" may include those flavor ingredients known in the art., such as natural and artificial flavors. These flavoring ingredients may be chosen from synthetic flavor oils and aromatic flavoring ingredients and / or oils, oleoresins and extracts derived from plants, leaves, flowers, fruits, etc. and combinations thereof. Representative non-limiting flavor oils include: peppermint oil, cinnamon oil, wintergreen oil (methyl salicylate), mint oil, Japanese mint oil, clove oil, bay oil, anise oil, eucalyptus oil, thyme oil, cedar leaf oil, nutmeg oil, allspice, sage oil, mace, bitter almond oil and cassia oil. Flavors of artificial, natural and synthetic fruits such as vanilla and citrus oils, including lemon, orange, lime, grapefruit, Yazu, sudachi, and fruit essences including apple, pear, peach, grape, are also useful flavoring ingredients. cranberry, strawberry, raspberry, cherry, plum, pineapple, watermelon, melon, apricot, banana, apricot, umo, cherry, raspberry, blackberries, tropical fruits, mango, mangosteen, pomegranate, papaya, etc. Other potential flavors include milk flavor, butter flavor, cheese flavor, cream flavor, and yoghurt flavor; a vanilla flavor; tea or coffee flavors, such as a green tea flavor, an oolong tea flavor, a tea flavor, a cocoa flavor, a chocolate flavor, and a coffee flavor; mint flavors, such as a peppermint flavor, a spearmint flavor, and a Japanese mint flavor; spicy flavors, such as an asafetida flavor, ajowan flavor, anise flavor, an angelica flavor, a fennel flavor, a Jamaican pepper flavor, a cinnamon flavor, a chamomile flavor, a mustard flavor, a cardamom flavor, a caraway flavor, a cumin flavor, a clove flavor, a pepper flavor, a cilantro flavor, a sassafras flavor, a salty taste, a Zanthoxyli Fructus flavor, a knob flavor, a juniper berry flavor, a ginger flavor, an anise star flavor, a radish flavor, a nutty flavor, a tarragon flavor, a dill flavor, a pepper flavor, a nutmeg flavor, a basil flavor, a marjoram flavor, a rosemary flavor, a laurel leaf flavor, and a wasabi flavor (Japanese horseradish); alcoholic flavors, such as a wine flavor, a whiskey flavor, a brandy flavor, a rum flavor, a gin flavor, and a liqueur flavor; floral flavors and vegetable flavors, such as an onion flavor, a garlic flavor, a cabbage flavor, a carrot flavor, a celery flavor, a mushroom flavor, and a tomato flavor. These flavoring ingredients can be used in liquid or solid form and can be used individually or in a mixture. The commonly used flavors include mints such as peppermint, menthol, spearmint, artificial vanilla, cinnamon derivatives, and various fruit flavors, used individually or in a mixture. Flavors can also provide breath freshening properties, in particular mint flavors when used in combination with cooling agents.
Other useful flavoring ingredients include aldehydes and esters such as cinnamyl acetate, cinnamaldehyde, citral diethylacetal, dihydrocarvyl acetate, eugenyl formate, p-methylamisol, and so on may be used. In general, any ingredient flavoring additive or food, such as those described in: "Chemical Used in Food Precessing," (Chemicals Used in Food Processing), publication 1274, pages 63 to 258, by the National Academy of Sciences, they can be used. This publication is incorporated herein for reference.
Other examples of aldehyde flavoring ingredients include, but are not limited to: acetaldehyde (apple), benzaldehyde (cherry, almond), anisic aldehyde (licorice, anise), cinnamic aldehyde (cinnamon), citral, for example, alpha-citral ( lemon, lime), neral, for example, beta-citral (lemon, lime), decanal (orange, lemon), ethyl vanillin (vanilla, cream), heliotrope, for example, piperonal (vanilla, cream), vanillin (vanilla, cream), alpha-amyl cinnamaldehyde (spicy fruity flavors), butyraldehyde (butter, cheese), valeraldehyde (butter, cheese), citronellal (modified, many types), decanal (citrus fruits), aldehyde C-8 (citrus fruits), aldehyde C-9 (citrus fruits), aldehyde C-12 (citrus fruits), 2-ethyl butyraldehyde (berries), hexenal, for example, trans-2 (berry fruits) ), tolyl aldehyde (cherry, almond), veratraldehyde (vanilla), 2,6-dimethyl-5-heptenal, for example, melonal (melon), 2,6-dimethyloctanal (green fruit), and 2-dodecenal- (citrus fruit) , tangerine), cherry, grape, strawberry cake, and mixtures thereof. These lists of flavoring ingredients are merely exemplary and are not intended to limit the term "flavor ingredient" or the scope of the present invention in general.
In some embodiments, the flavoring ingredient may be employed in both liquid and / or dry form. When employed in the latter form, suitable drying means, such as oil in spray drying, can be used. Alternatively, the flavoring ingredient can be absorbed onto water-soluble materials, such as cellulose, starch, sugar, maltodextrin, gum arabic and so on or It can be encapsulated. The actual techniques for preparing such dry forms are well known.
In some embodiments, the flavoring ingredients may be used in many different physical forms well known in the art to provide an initial flavor burst and / or a prolonged taste sensation. Without being limited thereto, such physical forms include free forms, such as spray drying, powder forms, beads, encapsulated forms, and mixtures thereof.
The flavoring ingredients identified above are known in the art and are commercially available.
Methods for making a composition X The composition X as defined above can be prepared by a method comprising the step of mixing the substances (1) (2) and (3).
The composition X as defined above can be prepared by a method comprising the step of mixing the substances (i), (ii), (iii), (iv) and (v), preferably the mixing step of the substances (i), (iii), (iv) and (v).
The composition X as defined above can be prepared by a method comprising the step of mixing the substances (I), (II) and (III).
The method may further comprise the step of combining the composition X of the present invention with at least one additional substance, wherein the additional substance is preferably selected from the amino acids and flavoring ingredients, and combinations thereof.
In the following, in the cases in which reference is made to the specific concentrations, percentages, ratios and other characteristics of composition X, these characteristics also apply to cases in the context of the present invention when composition X is not used, but if another flavoring.
Sweetening compositions It has now been discovered that sweetening compositions comprising the flavor or composition X as defined above are useful in 1) reducing the amount of standsugar, such as sucrose that may be present in a consumable product, and / or in 2) sugar substitution, such as sucrose that may be present in a consumable product.
In another aspect, the invention relates to a sweetening composition comprising (c) at least one sweetener; Y (d) a flavoring or composition X with the characteristics defined above.
As used herein, the term "composition X with the characteristics defined above" includes any and all Compositions X, such as their preferred embodiments and the specific combinations of the substances described above and / or herein, which includes its concentrations and relationships.
In one embodiment, the sweetening composition comprises at least one artificial or natural sweetener which, once consumed, is capable of leaving a persistent unpleasant taste, aftertaste or sweetness in the oral cavity.
Examples of artificial or natural sweeteners include, but are not limited to abiziasaponin, abrusosidas, in particular abrusosida A, abrusosida B, abrusosida C, Abrusosida D, acesulfame potásico, advantamo, albiziasaponin, alitame, aspartame, superaspartame, bayunosidas, in particular bayunosida 1, bayunosida 2, brazein, brioside, brionoside, brionodulcoside, carnosifloside, carrelamo, curculin, cyanine, chlorogenic acid, cyclamates and their salts, cyclocarioside I, dihydroquercetin-3-acetate, dihydroflavenol, dulcoside, gaudichaudioside, glycyrrhizin, glycyrrhetin acid, gipenoside , hematoxylin, hernandulcin, isomogrosides, in particular iso-mogrósida V, lugdunamo, magap, mabinlins, micronesculin, mogrosidas (they have guo), in particular mogrósida IV and the mogrósida V, monatina and its derivatives, monelina, mucuroziosida, naringina-dihidrochalcona (NC), neohesperidin dihydrochalcone (NDHC), neotame, osladin, pentadin, periandrin IV, perillartin, D-phenylalanine, flomisosides, in particular flomisoside 1, flomisoside 2, flomisosida 3, flomisosida 4, floridzina, filodulcin, polpodiosidas, polipodosida To, pterocariosidas, rebaudiosidos, in particular, rebaudiósida To, rebaudiósida B, rebaudiósida C, rebaudiósida D, rebaudiósida F, rebaudiósida G, rebaudioside H), rubusosides, saccharin and its salts and derivatives, scandenoside, selligueanin A, siamenosides, in particular siamenoside I, stevia, steviolbioside, stevioside and other steviol glycosides, estrogens, in particular estrogin 1, estrogin 2, estrogin 4, softened A, Suavioside B, softened G, softened H, softened I, softened J, sucralose, succronate, sucrooctate, talin, telosmoside A15, thaumatin, in particular, thaumatin I and II, trans-anethole, trans-cinnamaldehyde, trilobate and D- tryptophan, which includes extracts or enriched fractions of natural sweeteners. The sweeteners identified above are known in the art and are commercially available.
The extracts or enriched fractions of natural sweeteners can include extracts with more than 10% p, preferably with% p more than 50% p and more preferably with more than 90% p of the sweetener in question in relation to the dry mass of the fraction.
In one embodiment, the sweetener is selected from the group consisting of extracts and the corresponding enriched fractions of: extract extracts of Thaumatococcus (plant of sweet prayers), the extracts of Síe 'a ssp. (in particular the Sfe 'a rebaudiana), swingle extract (Mormordica, or grosvenorii Siratia, luo-han-guo), extracts from Glycerryzia ssp. (in particular the Glyceifiyzia glabra), extracts of Rubus ssp. (in particular suavissimus Rubus), citrus extracts, extracts of Lippia dulcis, extracts of tea Buddha (Hydrangea dulcis and other phylodulin comprising Hydrangea spp.).
Preferably at least one sweetener is selected from the group consisting of acesulfame potassium, aspartame, sucralose and thaumatin.
Preferably at least one sweetener comprises the acesulfame potassium sweetener.
Preferably at least one sweetener comprises a first and a second sweetener.
Preferably at least one sweetener comprises the sweetener acesulfame potassium and thaumatin.
In a particularly preferred embodiment at least one sweetener comprises sweeteners acesulfame potassium and sucralose.
In a particularly preferred embodiment, the amount of the substances (1) (2) and (3), preferably (1) (2a), (2b), (3a) and (3b), of the substances (i) , if appropriate of (ii) (iii) (iv) and (v) and of the substances (I), (II) and (III) respectively, in the sweetening composition is lower than its concentration of the taste threshold.
In another embodiment, the sweetening composition further comprises at least one additional sweetener.
Examples of additional sweeteners include, but are not limited to, sugar alcohols, or sugar sweeteners selected from the group consisting of erythritol, galactitol, hydrogenated starch syrups, maltitol and sorbitol syrups, inositol, isomalt, lactitol, maltitol, mannitol , xylitol, arabinose, dextrin, dextrose, fructose, high fructose corn syrup, fructooligosaccharides, fructooligosaccharide syrups, galactose, galactooligosaccharides, glucose, hydrolysates / starch syrups (hydrogenated) and glucose, isomaltulose, lactose, lactose hydrolyzate, maltose, mañosa, rhamnose, ribose, sucrose, tagatose, trehalose, xylose, and combinations thereof. The sweeteners identified above are known in the art and are commercially available.
Preferably at least one additional sweetener is sucrose.
At least one additional sweetener may be a caloric sweetener and / or a non-caloric sweetener.
In one embodiment, the sweetening compositions of the present invention further comprise at least one sweetness enhancer, for example at least two or at least three. Suitable sweetness enhancers are well known in the art. In one embodiment at least one sweetness enhancer can be selected from the group consisting of: terpenes (such as sesquiterpenes, diterpenes, and triterpenes), flavonoids, amino acids, proteins, polyols, other known sweeteners natural (such as cinnamaldehydes, and selligueains hematoxylin dyes), secodamaran glucosides, and analogs thereof.
Exemplary sweetness enhancers include: stevioside, steviolbioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside F, dulcoside A, rubososide; hernandulcin; diperpenoid pine rosin; mucurozioside; baiyunosdia; flomisoside, such as flomisoside I and II flomisodia, glycyrrhizic acid; periandrins, such as periandrin I, periandrin II, periandrin III, and periandrin IV; osladin; polipodosides, such as polypodoside A and polypodoside B; mogrósidas, such as mogrósida IV and mogrósida V; abrusosida A and abrusosdia B; cyclocarioses, such as cyclocarioside A and cyclocarioside B; pterocarioside A and pterocarioside B; flavonoids, such as philodulin, floridzin, neoastilbin, and dihydroquercetin acetate, amino acids, such as glycine and monatin, proteins, such as taumatins (thaumatin I, thaumatin II, thaumatin III, and thaumatin IV), monelin, mabinlins (mabinlin I and mabinlin II), bracein, miraculin, and curculin; polyols such as erythritol, cinnamaldehyde; seligueainas, such as selligueain A and seligueaina B; hematoxylin, and mixtures thereof.
Other exemplary sweetness enhancers include: diterpenoid pine rosin; floridizin; neoastilbin; dihydroquercetin acetate, glycine, erythritol; cinnamaldehyde, selligueain A; selligueain B; hematoxylin; rebaudioside A, rebaudioside B; rebaudioside C, rebaudioside D; rebaudioside E; Dulcoside A; steviolbioside; Ruboside; stevia; stevioside; steviol 13? -β-D-glucoside; Mosagrida V; luo han guo; siamenoside; siamenoside I; monatin and salts thereof (monatin SS, RR, RS, SR); curculin; glycyrrhizic acid and its salts; thaumatin I; Thaumatin II; Thaumatin III; thaumatin IV; monelina; Mabinlin I; Mabinlin II; Brazein; hernandulcin; filodulcin; gliciphyllin; floridzin; trilobatin; baiyunoside; osladin; polipodoside A; polipodoside B; pterocarioside A; pterocarioside B; mucurozioside; lib mucurozioside; flomisoside I; flomisoside II; periandrin I; periandrin II; periandrin III; periandrin VI; periandrin V; Cyclocarioside A; Cyclocarioside B; softened A; softened B; soft G; softened H; softened I; softened J; lablane glycosides; baiyunoside; gaudichaudiosida A; Mosagrida IV; iso-mogoside; Brydulcoside; briobioside; brioside; brionoside; carnosiflosida V; carnosifloside VI; Escandenoside R6; 1 1-oxomogroside V; abrusosida A; abrusosida B; abrusoside C; abrusoside D; abrusosida E; gipenoside XX; glycyrrhizin; apioglicirrhizin; araboglycyrrhizin; pentadin; perilylaldehyde; rebaudioside F; steviol; ß-D-glucopyranosyl ester of 13 - [(2-0- (3-0- or D-glucopyranosyl) -D-glucopyranosyl-3-0-pD-glucopyranosyl-D-glucopyranosyl) oxy] caur-16-en-18-oico; ß-D-glucopyranosyl ester of 13 - [(2-0- -D-glucopyranosyl-3-0- (4-0-aD-glucopyranosyl) - D-glucopyranosyl-D-glucopyranosyl) oxy] caur -16-in-18-oico; ß-D-glucopyranosyl ester of 13 - [(3-0- -D-glucopyranosyl-β-D-glucopyranosyl ester of ß-D-glucopyranosyl) oxy] caur-16-en-18-oic acid; ß-D-glucopyranosyl ester of 13-hydroxy-caur-16-en-18-oic acid; 13-Methyl-16-oxo-17-norcauran-18-oic acid ß-D-glucopyranosyl ester; 13 - [(2-0-β-β-glucopyranosyl-3-0-β-D-giucopyranosyl-β-D-glucopyranosyl) oxy] caur-15-en-18- acid ß-D-glucopyranosyl ester oico 13 - [(2-0- -D-glucopyranosyl-3-0- -D-glucopyranosyl-P-D-glucopyranosyl) oxy] caur-15-en-18-oic acid β-D-glucopyranosyl ester; 13 - [(2-0-β-D-glucopyranosyl-3-0 ^ -D-glucopyranosyl] ^ - D-glucopyranosyl) oxy] -17-hydroxy-caur-15-en-acid ß-D-glucopyranosyl ester 18-oico; ß-D-glucopyranosyl ester of 13 - [(2-0-ß-β-glucopyranosyl-3-0 ^ -D-glucopyranosyl-3-D-glucopyranosyl) oxy] -16-hydroxy cauran-18-oic acid; ß-D-glucopyranosyl ester of 13 - [(2-0-ß -? ^ ?????? G3 ?? 3 ?? - 3-0-ß -? ^ ?????? G3 ?? 3 ?? - ß -? ^ ?????? G3 ?? 8 ??) oxy] -16-hydroxy cauran-18-oico; isosteviol; mogroside IA; mogroside IE; mogroside ll-A; mogroside ll-E; Mogroside III; mogroside V; Isomogroside V; 1 1-Oxomogroside; mogrol; 1 1- oxomogrol; 1 -oxomogroside IA; 1- [13-hydroxycaur-16-en-18-oato] -β-D-glucopyranuronic acid ^ -D-glucopyranosyl ester of 13 - [(2-0 ^ -D-glucopyranosyl pD-glucopyranosyl) oxy] - 17 -hydroxy-caur-15-en-18-oico; ester (rebaudioside E) ?? _? - (2-0-ß-D-glucopyranosyl ^ -D-glucopyranosyl) 13 - [(2-0 ^ -D-glucopyranosyl ^ -D-glucopyranosyl) oxy] caur-16-en-18-oico; acid ester (2-0 ^ -D-glucopyranosyl ^ -D-glucopyranosyl) 13 - [(2-0-aL-rhamnopyranosyl-3-0-β-D-glucopyranosyl-β-D-glucopyranosyl) oxy] cauronic acid 16- in-18-oico; acid ester (2-0-aL-rhamnopyranosyl ^ -D-glucopyranosyl) 13 - [(2-0-ß -? ^ ?????? G ??? ß? ^ -? - ß -? ^? ????? G ??? e ?? - ß -? ^ ?????? Gß ?? e ??) oxy] - caur-16-en-8-oico; ß-D-glucopyranosyl 13 - [(2-0 ^ -D-glucopyranosyl β-D-glucopyranosyl) oxy] -17-oxo-caur-15-en-oic acid ester; ß-D-glucopyranosyl ester of 13 - [(2-0- (6-0-ß-? ^ ?????? G3 ?? 3?) - ß -? ^ ?????? G3? ? 5? - ß -? ^ ?????? G3 ?? 3 ??) ???] caur-16-en-18-oico; 13 - [(2-0-β-β-glucopyranosyl-3-0-β-D-fructofuranosyl-β-D-glucopyranosyl) oxy] caur- 6-in-18- acid ß-D-glucopyranosyl ester oico acid ester- (6-0-PD-xylopyranosyl- -D-glucopyranosyl) 13 - [(2 -? -? -? - glucopyranosyl-PD-glucopyranosyl) oxy] caur-16-en-18- oico ester of (4-0- (2-0-aD-glucopyranosyl) -aD-glucopyranosyl-D-glucopyranosyl) 13 - [(2 -? -? -? - glucopyranosyl-PD-glucopyranosyl) oxy] caur-16 -in-18-oco; acid ester- (2-O-6-deoxy-PD-glucopyranosyl ^ -D-glucopyranosyl) 13 - [(2-0-3-D-glucopyranosyl-3-β-β-D-glucopyranosyl- -D-glucopyranos) l) oxy] caur-16-en-18-oic; 13 - [(2-0-β-β-glucopyranosyl ^ -D-glucopyranosyl) oxy] caur-15-en-18-oic acid ß-D-glucopyranosyl ester; ß-D-glucopyranosyl ester of the acid 13 - ^ -? - ß -? ^ ?????? G ??? e ?? - ß -? - ß -? - ?????? G? p? ß ?? - ß -? ^ ?????? G ??? e? ???] caur-16-en-18-oico; 13- [(2-O ^ -D-xylopyranosyl ^ -D-glucopyranosyl) oxy] caur-16-en-18-oic acid ß-D-glucopyranosyl ester; 13 - [(3-O ^ -D-glucopyranosyl ^ -D-glucopyranosyl) oxy] caur-16-en-18-oic acid β-D-glucopyranosyl ester; ß-D-glucopyranosyl ester of 13 - [(2-0-6-deoxy ^ -D-glucopyranosyl-3-O ^ -D-glucopyranosyl-β-D-glucopyranosyl) oxy] caur-16-en- 18- oico ß-D-glucopyranosyl ester of 13 - [(2-0-6-deoxy ß-D-glucopyranosyl- ß -? ^ ?????? Gß ?? e?] caur-16-en- 18-oico, and mixtures thereof.
Other exemplary sweetness enhancers include a: rebaudioside C, rebaudioside F, rebaudioside D, β-D-glucopyranosyl ester of 13 - [(2-O ^ -D-glucopyranosyl-3-O ^ -D-glucopyranosyl] -ß- D-glucopyranosyl) oxy] -17-hydroxy-caur-15-en-18-oico, ß-D-glucopyranosyl ester of 13 - [(2 -? - (3 -? - ß -? ^ ???? ??? G3 ??? 8 ?????? -? -? ^ ?????? G3 ?? 3? -3 -? - ß-0-glucopyranosyl ^ -D-glucopyranosyl) oxy] caur- 6-en-18 -oico, and rubosósida. In addition, for example at least one sweetness enhancer is chosen from rebaudioside A, stevioside, rebaudioside D, rebaudioside E, mogrósida V, mogrósida IV, braceína, and monatina.
In one embodiment, the flavoring composition of X as defined above is present in the sweetening composition in an amount effective to modify, mask, reduce and / or suppress a persistent unpleasant taste, aftertaste or sweetness of the sweetener of at least one enhancer. of the sweetness, wherein the amount is less than a concentration of the taste threshold associated with the flavoring or composition X.
Preferably, the effect of the flavoring and composition X remains at least as long as the taste of at least one sweetener or at least one enhancer is perceived.
As used herein and as also defined above, the term "flavor threshold concentration associated with flavor or composition X" means the minimum concentration at which a person can detect flavors or composition X, as defined above, by the human sense of taste, particularly in an aqueous solution. In some embodiments, the concentration of the taste threshold may vary from person to person.
Based on the description of at least one flavoring, as of composition X, as defined above and on the specific ranges as defined above, a person skilled in the art will be able to select from selecting the effective amount to modify, mask, reduce and / or suppress an unpleasant taste, aftertaste or sweetness persistent sweeteners of at least the sweetness enhancer, wherein the amount is less than a flavor threshold concentration associated with composition X or flavoring.
In a preferred embodiment, in the sweetener composition as defined above, the flavor or composition as defined above is present in an amount effective to modify, mask, reduce and / or suppress an unpleasant bitter and / or astringent acesulfame aftertaste. potassium In one embodiment, the sweetening composition comprises 0.1% to 20% p of the flavoring or composition X as defined above based on the total weight of the sweetening composition, eg, from 0.5% to 20% p, of 3% pa 18% po from 4% to 16% p, from 0.55% to 18% p, from 0.60% to 16% p, from 0.65% to 14% p, from 0.70% to 12% p, from 0.75% to 10% p, from 0.80% pa 8,% p, from 0.80% pa 7% p from 0.80 to 6, from 0.80 to 5% p, from 0.85% pa 4% p, from 0.85% pa 3% p, from 0.85% pa 2.5% p from 0.85 to 2.3, from 0.90% to 2.2% p, 1.6% to 2.2% p from 0.90% to 2.1% p, from 1.0% to 1.15% p, from 0.9% to 1.2% p from 0.90 to 2.0, or from 0.90 to 1.8% p.
In a preferred embodiment, the sweetening composition comprises at least 0.1% p of the flavors or composition X as defined above based on the total weight of the sweetening composition, eg, 0.2% p, 0.3% p, 0.4% p, 0.5% p, 0.6% p, 0.7% p, 0.8% p, 0.9% p, 1.0% p, 1.1% p, 1.11% p, 1.2% p, 1.3% p, 1.4% p, 1.5% p, 1. 6% p, 1.7% p, 1.8% p, 1.9% p, 1.96% p, 2.0% p, 2.1% p, 2.2% p, 2.3% p, 2.4% p, 2.5% p, 2.6% p, 2.7% p, 2.8% p, 2.9% by 3.0% p.
In one embodiment, the sweetener composition comprises 80% to 99.5% p of at least one sweetener based on the total weight of the sweetener composition, eg, from 82% to 99.5% p, from 84% to 99.4% p, from 94% to 99.5% p, from 86% to 99.3% p, from 88% to 99.2% p, from 86% to 99.1% p, from 88% to 99.0% p, from 90% to 98.9% p, from 92 % pa 98.9% p, from 93% to 98.9% p, from 93% to 99% p, from 94.2% to 98.1% p, from 94% to 99.1% p, from 85.1% to 98.9% p, from 94% pa 99.5% p, from 94% to 98.9% p, from 94% to 98.4% p, from 95% to 98.9% p, from 82% to 96% p, from 84% to 94% po from 86% to 92% p .
In one embodiment, the sweetening composition comprises from 35% to 99.9% p of acesulfame potassium based on the total weight of the sweetening composition, for example, from 45% to 99.9% p, from 50% to 99.5% p, of 60% pa 99.5% p, from 70% to 99.5% p, from 75% to 99.0% p, from 70% to 96% p, from 75% to 95% p, from 76% to 96%, from 81% to 91 % p, from 80% to 8.6% p, or from 83% to 89% p.
In one embodiment, the sweetening composition comprises from 1% to 50% p of sucralose based on the total weight of the sweetening composition, for example, from 1% to 40% p, from 3% to 40% p, of 5% pa 35% p, from 5% to 30% p, from 5% to 15% p, from 5% to 17% p, from 12% to 25% p, from 15% to 22% p, or from 9% to 15% % p.
In a preferred embodiment, the sweetening composition comprises from 77.0% to 87.0% p of acesulfame potassium. In one embodiment, the sweetener composition further comprises 11.0% p to 19.0% p of sucralose. In one embodiment, the sweetener composition further comprises 0.9% p to 2.2% p of the flavor or composition X as defined above. In one embodiment, the sweetener composition may contain in addition from 0.0% p to 5.0% p glycerol. The above weight percentages can be based on the total weight of the sweetening composition.
In a preferred embodiment, the sweetening composition comprises from 35% to 99.9% p of acesulfame potassium based on the total weight of the sweetening composition, for example, from 45% to 99.9% p, from 50% to 99.5% p, of 60 % pa 99.5% p, from 70% to 99.5% p, from 75% to 99.0% p, from 70% to 96% p, from 75% to 95% p, from 77% to 93% p, from 80% pa 90% p, from 82% to 8.8% p, or from 83% to 8.7% p. In one embodiment, the sweetener composition further comprises 1% to 50% p of sucralose based on the total weight of the sweetener composition, for example, from 1% to 40% p, from 3% to 40% p, of 5% pa 35% p, from 5% to 30% p, from 12% to 25% p, or from 15% to 22% p. In one embodiment, the sweetener composition further comprises 0.1% to 20% p of composition X as defined above, for example from 0.5% to 20% p, from 0.55% to 18% p, from 0.60% to 16%. p, from 0.65% to 14% p, from 0.70% to 12% p, from 0.75% to 10% p, from 0.80% to p8,% p, from 0.80% to p7% p from 0.80 to 6, from 0.80 to p 5% p, from 0.85% to 4% p, from 0.85% to 3% p, from 0.85% to 2.5% p from 0.85 to 2.3, from 0.90% pa 2.2% p, from 1.6% pa 2.2% p from 0.90% to 2.1% p, from 1.0% to 1.15% p, from 0.9% to 1.2% p from 0.90 to 2.0, or from 0.90 to 1.8% p .
In a preferred embodiment, the sweetening composition comprises from 45% p to 99.9% p of acesulfame. In a preferred embodiment, the sweetener composition comprises from 45% to 99.9% p of acesulfame potassium based on the total weight of the sweetener composition, eg, from 60% to 99.5% p, from 70% to 99.5% p, of 75 % pa 95% p, from 77% to 93% p, from 80% to 90% p, from 81% to 8.9% p, or from 83% to 8.9% p. In one embodiment, the sweetener composition further comprises 1% p to 40% p of sucralose based on the total weight of the sweetening composition, for example, from 3% to 40% p, from 3% to 35% p, from 3% to 30% p, from 3% to 25% p, from 5% to 20% p, from 7% to 17% p, from 9% to 15% p, or from 10% to 14% p. In one embodiment, the sweetener composition further comprises 0.1% to 20% p of composition X as defined above, for example from 0.1% to 18% p, from 0.1% to 15% p, from 0.1% to 10%. p, from 0.1% to 8,% p, from 0.1% to 5% p, from 0.1% to 3% p, from 0.3% to 8%, p, from 0.3% to 5, from 0.3% to 3, from 0.5 % pa 8,% p, from 0.5% to 5% p, from 0.5% to 3% p, from 0.75 to 8% p, from 0.75% to 5% p, 0.75% to 3% p, from 1% to 8% ,% p, from 1% to 5% p, from 1% to 3% p, from 1.5% to 3, or from 1.5 to 2.5% p.
In a particularly preferred embodiment, the sweetener composition comprises from 82.0 to 87.0% p of acesulfame potassium, for example, from 83.0% p to 86.4% p or from 83.5% p to 85.9% p. In one embodiment, the sweetening composition further comprises 11.0% p at 12.0 % p of sucralose, for example, from 11.2% p to 11.7% p or from 11.4% p to 11.6% p. In one embodiment, the sweetener composition further comprises, 1.6% p to 2.2% p of the flavor or composition X, for example, from 1.8% wt. 2. 0% p, or from 1.85% p to 1.89% p. In one embodiment, the sweetening composition may contain from 0.0% p to 5.0% p of glycerol, for example, of 0 % p to 4.0% p or 0.1 to 4.0% p. The above weight percentages can be based on the total weight of the sweetening composition. Such forms of embodiment are referred to herein as "sweetener composition 1". These sweetener compositions 1, in one embodiment, are suitable for use in reducing the amount of standard sugar, such as sucrose that may be present in a consumable product.
In a particularly preferred embodiment, the sweetening composition comprises from 77.0 to 82.0% p of acesulfame potassium, for example, from 77.4% p to 8, from 0.5% p or from 78% p to 8.0% p. In one embodiment, the sweetening composition further comprises from 17% p to 19% p of sucralose, for example, from 17.7% p to 18.4% p or from 17.8% p to 18.3% p. In one embodiment, the sweetener composition further comprises 0.9% p to 1.2% p of composition X or flavorings, for example, from 1.0% p to 1. 1% p or 1.0% p at 1.05 by weight. In one embodiment, the sweetening composition may contain from 0.0% w to 5.0 w% glycerol, e.g. % p to 4.0% p or from 0.1 to 4.0% p. The above weight percentages can be based on the total weight of the sweetening composition. Such forms of modality are referred to herein as "composition sweetener 2. The preferred sweetener composition 2, in one embodiment, is suitable for reducing the amount of standard sugar, such as sucrose that may be present in a consumable product, or for replacing, or substantially substituting, standard sugar, such as the sucrose that may be present in a consumable product.
In one embodiment, at least one sweetness enhancer is present in an amount at or below the level of the sweetness detection threshold of at least one sweetness enhancer. In some forms of mode, at least one sweetness enhancer is present in an amount below the level of the sweetness detection threshold of at least one sweetness enhancer. The detection threshold of sweetness may be specific for a particular compound. However, in general, in some forms of embodiment, at least one sweetness enhancer is present in an amount ranging from 0.5 ppm by weight to 3000 ppm by weight, eg, 0.5 ppm by weight to 1000 ppm by weight, from 1 ppm by weight to 300 ppm by weight; from 0.1 ppm by weight to 75 ppm by weight.
As used herein, the terms "sweetness threshold", "sweetness recognition threshold" and "sweetness detection threshold" means the level at which the lowest known concentration of a certain sweet compound, It is perceptible by the human sense of taste and may vary from person to person. For example, a typical threshold level of sweetness of sucrose in water may be 0.5%. In addition, for example at least one sweetness enhancer to be used can be tested in water, at least 25% lower and, at least 25% higher than the detection level of 0.5% sucrose in water to determine the threshold level of sweetness. A person skilled in the art will be able to select the enhancer concentration of at least one sweetness enhancer, so that an enhanced sweetness can be imparted to a composition containing at least one sweetener. For example, a person skilled in the art may select a concentration for at least one sweetness enhancer so that at least one sweetness enhancer imparts no perceptible sweetness to a composition that does not contain at least one sweetener.
In some embodiments, the compounds listed above as sweeteners may also function as sweetness enhancers. Generally speaking, some sweeteners can also function as sweetness enhancers, and vice versa. The sweetness enhancer (s) may (are) present in the sweetener composition in the amounts described above with respect to the first sweetener.
In one embodiment of the present invention, the sweetener composition of the present invention is liquid at ambient conditions. In another embodiment of the present invention, the sweetener composition of the present invention is solid at ambient conditions.
The sweetening composition or composition of the consumable product of the present invention may contain additional additives known to those skilled in the art. These additives include, but are not limited to: powder control agents, bubble forming agents, surfactants, emulsifiers, slats, greases, gums, hydrocolloids, fillers, vehicles, fibers, flavoring ingredients, flavor enhancers, stabilizers of flavor, acidulants, anti-caking agents and free-flowing agents. Such additives are, for example, described by H. Mitchell (H. Mitchell, "Sweeteners and Sugar Alternatives in Food Technology", Backwell Publishing Ltd, 2006, which is incorporated in the present document as a reference in its entirety).
Preferably, the additional component is glycerol.
In one embodiment, the sweetening composition has a level of sweetness that is at least 190 greater than the level of the sweetness of natural sugar, i.e. sugar, granulated. In one embodiment, the sweetening composition has a level of sweetness that varies between 190 and 300 times the level of the sweetness of natural sugar, for example, 210 to 280 times the sweetness of natural sugar. Preferably, a 1 gram portion of the sweetener composition is 190 to 300 times sweeter than a 1 gram portion of granulated sugar.
Preferably, a 1 gram portion of the sweetener composition provides a sweetness comparable to one to three teaspoons of granulated sugar, preferably comparable to two teaspoons of granulated sugar. Preferably, one gram of the sweetening composition it comprises fewer calories and carbohydrates than 1 gram of granulated sugar, for example, less than 0.5 grams of granulated sugar.
For example, the compositions may contain a sweetness comparable to granulated sugar (sucrose), and therefore "spoon-to-spoon", or "cup-to-cup" may be used in place of sugar.
The form of the sweetening composition can vary widely. For example, in one embodiment, the sweetening composition may be a fine, white powder. In one embodiment, the sweetening composition is a fine white-yellowish powder.
In one embodiment, the sweetening composition has a solubility, for example, at 20 ° C, from 230 g / l to 310 g / l, for example, from 250 g / l to 290 g / l, preferably approximately 270 g / l. In one embodiment, the sweetener composition is stable at a pH in the range of 3.0 to 7.5. In one embodiment, the sweetening composition is stable in pasteurization and / or stable in UHT.
The sweetener composition can have any suitable form including, but not limited to, an amorphous solid, a crystal, a powder, a tablet, a liquid, a bucket, a glaze, or coating, a granulated product, an abundant encapsulated form, or coated in carriers / particles, wet, or dry, or combinations thereof. In a preferred embodiment, the sweetening composition is a liquid under ambient conditions. In another embodiment, the sweetening composition is a solid at ambient conditions.
In one embodiment, the sweetening composition may be provided in pre-portioned packets, or in ready-to-use formulations, which include the sweetening composition. For example, in a modality in which another sweetener other than sucrose is employed, a single packet formulation (usually a 1 gram portion) can provide a sweetness comparable to that contained in two tablespoons of granulated sugar (sucrose) . It is known in the art that a "teaspoon" of sucrose comprises approximately 4 grams of sucrose.
In another embodiment in which another sweetener other than sucrose is used, a ready-to-use formulation can provide a sweetness comparable to the same volume of granulated sugar. Preferably, a single package for serving the composition comprising the compound of the formula (I) as defined above, or a derivative, or a stereoisomer, or a salt, or a hydrate thereof (eg, 1 gram) can provide a sweetness comparable to 0.9 to 9.0 grams of granulated sugar (sucrose). In another embodiment, 1 gram of the sweetener composition comprises fewer calories and carbohydrates than 1 gram of the granulated sugar.
Unless otherwise specified, all measurement numbers are presumed to have the word "approximately" in front of them, if the word "approximately" is not expressly used. As used herein, the term "approximately" covers the range of experimental error that occurs in any measurement.
As used herein, the phrase "comparable sweetness" means that an expert sensory evaluator, on average, will determine that the sweetness presented in a first composition, eg, composition X, is within a range of 80% by weight. 120% of the sweetness presented in a second composition, for example, composition X. The phrase "a comparable sweetness" refers to a determination checked by four, or more, sensor evaluators experienced in an equivalent sweetness test (designated hereinafter forward as "taste and saliva test"). Thus, for example, 100 mg / ml of a sweetening composition provides a "comparable sweetness" at 100 mg / ml sucrose, if the sweetening composition has a sweetness within the sweetness range presented at 80-120 mg / ml sucrose.
The sweetness properties of the sweetening composition, in some embodiments, can be identified by an in vitro cell-based assay as described in European document EP 1 865 316 B1, which is incorporated herein by reference, or by field effector transistor technology, for example Alpha MOS.
The flavor of the sweetening composition with respect to the sweetness and / or properties of the sweetness enhancer and / or other flavors, in other embodiments, can be evaluated in vivo by the use of a panel of trained sensory evaluators experienced in the process of Sweet taste estimation, for example, in a taste and saliva test.
The taste masking properties of composition X, as defined above, for example, if the flavor or composition X, as defined above, are useful for modification, masking, reduction and / or deletion of a persistent unpleasant taste, aftertaste, or sweetness of at least one sweetener and / or sweetness enhancer in the sweetener composition can also be evaluated using a taste and saliva test.
A taste and saliva test can also be used to evaluate whether the effect of the flavoring or the composition X remains at least as long as the taste that is perceived of at least one sweetener, or of at least one sweetness enhancer. . A taste and saliva test can also be used in the analysis of other determinations and / or taste evaluations.
In these cases, the panelists are asked to take a sample of the liquid to be evaluated, for example, the sweetening composition comprising the flavoring, or composition X, as defined above, in the mouth and after some time the taste perception is allowed by spitting the sample completely. Subsequently, the panelists are asked to rinse their mouths with water, or black tea to reduce possible potential drag effects. The tasting of a sample can be repeated if necessary.
In a first descriptive test (qualitative evaluation of the sweetening composition comprising the flavoring or composition X as defined above for sweetness, unpleasant taste, persistent aftertaste and / or sweetness) the panelists are asked to test the quality of the individual samples (a maximum of 3 of the subsequent samples). Individuals in the tasting panel are asked to answer the following questions regarding taste quality: 1) Is the flavor of the sample sweet? 2) Is there any other detectable flavor (for example, bitter, sour, salty, umami, etc.)? 3) Is there a persistent unpleasant taste, aftertaste, or sweetness? 4) Is there anything more to emphasize in the perception of the sample (rich flavor, for example)? In a second test (qualitative assessment of taste masking properties of the flavoring or composition X as defined above) the panelists were asked to answer questions in a pairwise comparison test to determine the taste masking properties of the flavoring or composition X as defined above. In this test the taste of the sweetening composition containing the flavoring or the composition X as defined above, was compared evenly to the flavor of the respective sweetening composition without the composition X as defined above. Once again the panelists are given samples. Two samples are prepared for a direct comparison with respect to persistent sweetness, unpleasant taste, aftertaste and sweetness.
A sample comprises the sweetening composition without composition X as defined above in a solvent. The other sample comprises the sweetening composition comprising the flavor or composition X as defined above. The designation of the samples with A and B is random and is decoded after the test procedure. The questions to answer are: 1) Is the taste of the sample sweeter than that of the other? 2) If yes, which one? 3) Are there other differences in taste between the two samples? The result of the taste and saliva test is a qualitative evaluation of the differences between the two samples.
Methods for making a composition X sweetener In another aspect, the present invention relates to a method for providing a sweetening composition, or a sweetness enhancer, comprising the step of adding to a sweetener, or a sweetness enhancer of the flavor the composition as defined above, to produce a sweetening composition, or sweetness enhancer. As a result, the sweetening composition, or the sweetness enhancer has no substantially unpleasant taste, aftertaste, or persistent sweetness.
In one embodiment, the invention relates to a method for providing a sweetening composition, comprising the step of adding to acesulfame potassium and to sucralose the flavoring or composition X as defined above, to produce a sweetening composition. In a preferred embodiment, the glycerol can be added to the sweetening composition.
In another aspect, the invention relates to a method of modifying, masking, reducing and / or suppressing the unpleasant taste, aftertaste, or persistent sweetness of at least one sweetener, or sweetness enhancer as defined above. The method comprises the combination of the flavoring, or the composition X, as defined above with the at least one sweetener, or sweetness enhancer.
Preferably at least one sweetener (and / or a sweetness enhancer) is selected from the group consisting of artificial and natural sweeteners as defined above. More preferably at least one sweetener is selected from the group consisting of acesulfame potassium, aspartame, sucralose and thaumatin. More preferably at least one sweetener is acesulfame potassium.
Table sweetening compositions In another aspect, the present invention relates to tabletop sweetener compositions comprising the flavoring, or composition X, as defined above and methods of manufacturing such tabletop sweetener compositions.
As used in this document, the term "tabletop sweetener" refers to sweetener compositions comprising at least one sweetener and, optionally, at least one sweetness enhancer, which may be used in the preparation of various sweeteners. food and / or as an additive to food items. As an example, the tabletop sweetener can be used in the preparation of baked goods and other sweetened foods. As another example, the tabletop sweetener can be used to season, sweeten, or customize a prepared food item, for example, drinks, fruit, or yogurt. In a preferred aspect, the tabletop sweetener is in a crystalline, granulated, or powder form. In various aspects, the tabletop sweetener will contain one, or more sweeteners and / or one, or more sweetness enhancers. In one embodiment, the tabletop sweetener may contain one, or both, of a caloric sweetener and / or substantially non-caloric sweeteners, and, if appropriate, one, or more, sweetness enhancers. Typical examples of caloric sweeteners that can be used in tabletop sweeteners include sucrose, fructose and glucose. Common tabletop forms of these caloric sweeteners include cane sugar, honey bee sugar, and the like. In recent decades, substantially, non-caloric sweeteners have gained popularity. In many cases, these sweeteners can be used as substitutes for caloric sweeteners and are referred to, often as "sugar substitutes." In many cases, sugar substitutes provide a greater sweetening effect than comparable amounts of caloric sweeteners, such as sucrose, or fructose. Therefore, smaller amounts of sugar substitutes are required to achieve a sweetness comparable to that of an amount of sugar. Sugar substitutes, without However, they typically have a flavor profile that differs from sucrose, or fructose. Such differences include, but are not limited to, increasing astringency, bitterness, different regmus, delayed appearance of sweetness, and a different mouthfeel. Therefore, sugar substitutes are often formulated with other materials that can provide large amounts and can improve the flavor profile to be more similar to that of sucrose, or fructose. Therefore, sugar substitutes have been formulated to create a tabletop sweetener formulation having a volume and flavor profile that is comparable to sucrose, or fructose. However, consumers can distinguish low calorie sweetener formulations from caloric tabletop sweeteners. Therefore, if low-calorie tabletop sweeteners are to replace caloric tabletop sweeteners, low-calorie sweetener formulations should be continually improved to meet consumer demand.
Therefore, there is a need for new formulations of table-top sweeteners that are low in calories (or have no calories) that contain novel taste masking compositions, which can modify, mask, reduce and / or suppress an unpleasant taste, an aftertaste, or a persistent sweetness in the oral cavity left by sweeteners, or sweetness enhancers that do not present the disadvantages of known taste masking substances. In particular, there is a great interest in new tabletop sweetener formulations that contain compositions that do not have any flavor of their own, that do not reduce the sweetening power of the sweetener, or sweetness enhancer contained in the table sweetener and, in the best of cases, even reduce the amount of sweetener or flavor enhancer candy. In particular, several, or all unpleasant taste impressions, including but not limited to bitterness, unpleasant astringency, or persistent aftertaste and / or sweetness should be improved, i.e., reduced, or suppressed.
Accordingly, in another aspect, the invention relates to a tabletop sweetener composition comprising, (c) at least one sugar sweetener, which is selected from the group consisting of monosaccharides, disaccharides, oligosaccharides and polysaccharides, preferably the sugar sweetener at least one is selected from the group consisting of arabinose, dextrin, dextrose, fructose, high fructose corn syrup, fructooligosaccharides, fructooligosaccharide syrups, galactooligosaccharides, galactose, glucose, glucose and hydrolysates / starch syrups (hydrogenated), isomaltulose, lactose, lactose hydrolyzate, maltose, mannose, rhamnose, ribose, sucrose, stachyose , tagatose, trehalose, xylose, and combinations thereof, more preferably the sugar sweetener at least one is a disaccharide and / or fructose; (d) at least one sugar alcohol (or polyol), which is selected from the group consisting of erythritol, galactitol, hydrogenated starch syrups, such as maltitol and sorbitol syrups, inositol, isomalt, lactitol, maltitol, mannitol, xylitol and combinations thereof, preferably a sugar alcohol is at least erythritol, and (e) at least one sweetener, or sweetening composition as defined above.
Preferably at least one artificial, or natural, sweetener is selected from the group consisting of acesulfame potassium, aspartame, sucralose and thaumatin.
As used herein, a "taste masking amount" of the flavor or composition X as defined above, means an amount of the flavoring or composition X as defined above, which imparts an unexpected improvement in the flavor profile of, for example, tabletop sweetener compositions. As mentioned above, in some cases, for example, taste masking may be perceived as a reduction, or masking of the bitterness of the sweetening composition, the tabletop sweetening composition, or of the beverage, or of the food product comprising the sweetening composition. In other cases, for example, taste masking may also be perceived as an improvement in the smoothness of the sweetener composition, the tabletop sweetener composition, or the beverage composition, or the food product comprising the sweetener composition. The taste masking can also be a combination of the reduction of bitterness and the enhancement of sweetness.
In one embodiment, the tabletop sweetener composition comprises 0.5% to 20% p of the flavor, or composition X, as defined above, based on the total weight of the tabletop sweetener composition, for example, 3% pa 18% p, or from 4% to 16% p of composition X flavoring as defined above based on the total weight of the sweetening composition.
In one embodiment, the tabletop sweetening composition as defined above comprises the flavoring, or the composition X as defined above, in a taste masking amount effective to modify, mask, reduce and / or suppress an unpleasant taste, or an artificial aftertaste of at least one natural sweetener, wherein the amount of taste masking is less than the concentration of the flavor threshold associated with the flavoring or composition X.
In a preferred embodiment, the tabletop sweetening composition as defined above, comprises the flavoring, or the composition X, as defined above, in an amount effective to modify, mask, reduce and / or suppress an unpleasant taste, or aftertaste of acesulfame potassium, aspartame, sucralose, or thaumatin in which the amount is less than the concentration of the taste threshold associated with the flavoring or composition X.
Preferably, the effect of the flavoring or the composition X, remains at least as long as the taste of the product is perceived. sugar sweetener, sugar sweetener and at least one sweetener.
In one embodiment, the tabletop sweetener composition as defined above, further comprises an amount of the cellulose flavor improver.
In some embodiments, the tabletop sweetener composition comprises a disaccharide and does not comprise fructose. In other embodiments, the tabletop sweetener composition comprises fructose and does not comprise disaccharide. In other embodiments, the tabletop sweetener compositions may contain both a disaccharide and a fructose.
As used herein, the terms "sugar sweetener (s)", or "carbohydrate (s)" refer to monosaccharides, disaccharides, oligosaccharides and polysaccharides such as, but not limited to, arabinose, dextrin, dextrose, fructose , high fructose corn syrup, fructooligosaccharides, fructooligosaccharide syrups, galactooligosaccharides, galactose, glucose, glucose and hydrolysates / starch syrups (hydrogenated), isomaltulose, lactose, lactose hydrolyzate, maltose, mannose, rhamnose, ribose, sucrose, stachyose, tagatose, trehalose, xylose, and combinations thereof.
As used in this document, the term "disaccharide" refers to any sugar that has two monosaccharide units. The monosaccharide units may exist as either ketones, or aldehydes, and may have a cyclic, or acyclic, structure.
When a monosaccharide exists as a cyclic structure, the monosaccharide can exist as a hemiacetal, or hemicetal, among other forms. Furthermore, when a monosaccharide exists as a cyclic structure, whether an anomer, it is included within this definition. Exemplary monosaccharides include triose, tetroses, pentoses, hexoses, heptoses, octoses, and nonates. In the formation of a disaccharide, the monosaccharide units can be joined to form either reducing disaccharides, or non-reducing disaccharides.
As used herein, the terms "sugar alcohol (s)", or "polyol (s)" refer to sugar alcohols such as, but not limited to, erythritol, galactitol, hydrogenated starch syrups, such as the maltitol and sorbitol syrups, inositol, isomalt, lactitol, maltitol, mannitol, xylitol and combinations thereof.
As used herein, the term "erythritol" refers to a sugar alcohol well known to the skilled person. Erythritol, in the food grade as in the reactive grade is readily available through commercial sources.
As used herein, the term "cellulose" refers to any cellulosic material known to the skilled person. In typical embodiments, cellulose includes polysaccharides having linear chains of at least several hundred linked beta-D-glucose units. When obtained from commercial sources, for example, cellulose can exist as a powder. Furthermore, in typical embodiments, cellulose is insoluble, or substantially insoluble in water, however, in an application as a table sweetener, when incorporated in this type of application, which, preferably does not impair, substantially the total dissolution of the product. The chemically modified celluloses can be employed in the compositions as defined above, provided that the modifications do not result in water-soluble material. The cellulose may have any particle size (or particle size distribution) that is suitable for use in a sweetener composition. For example, in some embodiments, the size of the cellulose particles can vary from 1 micron to 400 microns, for example, from 3 microns to 300 microns, from 5 microns to 200 microns, or from 6 microns to 100 microns. In some embodiments, cellulose is an insoluble cellulose that if used in amounts greater than 1% in an aqueous medium can lead to a significant change in viscosity.
In some embodiments, a "flavor enhancing amount" of cellulose is used. This "flavor enhancing amount" refers to an amount of cellulose that imparts an unexpected improvement in the flavor profile of the sweetener compositions In some cases, for example, the taste enhancement may be perceived as an improvement in the smoothness of the flavor. sweetener composition, or of the beverage, or of the food product comprising the sweetening composition In other cases, for example, the taste improvement may be perceived as a reduction, or masking of the bitterness of the sweetening composition, or of the beverage, or of the food product comprising the sweetening composition. it can also be a combination of both the improvement of sweetness and the reduction of bitterness. In some embodiments of the sweetener compositions, the amount of cellulose flavor improver varies from 0.4% p to 3.0% p, for example, from 0.7% p to 2.0% p, of cellulose, based on the total weight of the sweetener composition. In some embodiments, the sweetener composition comprises 1% cellulose by weight, based on the total weight of the sweetener composition.
In one embodiment, the disaccharide includes, but is not limited to, the disaccharides comprising glucose, fructose and galactose. In another form of embodiment, the disaccharide includes, but is not limited to, sucrose, lactose, maltose, trehalose, and isomaltulose. In another form of embodiment, the disaccharide is isomaltulose.
In a preferred embodiment, the disaccharide is selected from the group consisting of sucrose, lactose, maltose, trehalose, and isomaltulose.
The sweetening compositions may contain varying amounts of sugar sweetener of at least one disaccharide and / or fructose, of at least one sugar alcohol, in particular, erythritol, of the artificial sweetener, or natural, as was defined above, and cellulose. The desired amount of artificial, or natural, sweetener as defined above, may vary depending, among other factors, on the desired use of the tabletop sweetener composition, the presence, or absence of other components in the sweetener composition. of table, the identity of any sugar sweetener, in particular of a disaccharide, if present, and the presence, or absence of fructose.
In some embodiments, the tabletop sweetener composition comprises 40% to 90% p of sugar alcohol, in particular, erythritol, based on the total weight of the sweetener composition, eg, 50% to 60% p, of 55 % pa 65% p, from 57% to 63% p, or from 60% to 62% p. In a preferred embodiment, the sweetener composition comprises more than 50% p of sugar alcohol, in particular, erythritol, based on the total weight of the sweetening composition.
In some embodiments, the tabletop sweetener composition comprises from 27% to 50% p of sugar sweetener, in particular, the disaccharide, based on the total weight of the sweetening composition, eg, from 35% to 45% p, of 30% pa 40% p, from 30% to 38% p, from 32% to 36% p, or from 33% to 35% p. In some of these embodiments, the sweetening composition comprises 41% p of sugar sweetener, in particular, disaccharide, based on the total weight of the sweetening composition. In still other embodiments, the tabletop sweetener composition comprises between 33-34% p of sugar sweetener, in particular, disaccharide, based on the total weight of the sweetening composition. In a preferred embodiment, the sugar sweetener is isomaltulose.
In some embodiments, the sweetener composition comprises from 0.5% p to 7.0% p of the artificial sweetener, or natural, as defined above, based on the total weight of the sweetening composition, by example, from 0.7% p to 5.0% p, or from 1.0% p to 2.5% p. The amount of artificial sweetener, or natural, as defined above used in certain situations, depends on the purity of the material. In one embodiment, the tabletop sweetening composition as defined above comprises from 0.5% p to 7.0% p of acesulfame potassium, aspartame, sucralose, or thaumatin. In another embodiment, the table sweetener compositions as defined above comprise (a) from 38% to 43% p of isomaltulose, (b) from 50% to 60% p of erythritol, (c) from 0.75% to 1.75. % p of the artificial sweetener, or natural as defined above, and (d) from 4% to 16% p of composition X, as defined above; based on the total weight of the tabletop sweetener composition.
In another embodiment, the table sweetener compositions of the present invention comprise (a) from 30% to 38% p of isomaltulose, (b) from 55% to 65% p of erythritol, (c) from 0.75% to 1.75% p of the artificial sweetener, or natural, as defined above, and (d) from 4% to 16% p of the flavoring, or composition X, as defined above, based on the total weight of the tabletop sweetening composition .
The tabletop sweetener compositions of the present invention may also contain amounts of other ingredients in addition to sugar sweeteners, such as disaccharide and / or fructose, sugar alcohol such as erythritol, artificial sweetener, or natural, such as it was previously defined and cellulose. Such additional ingredients include, but are not limited to, sweetness modifiers, mouth flavor enhancers, flavoring ingredients (eg, vanilla flavor), and the like. The honey and / or the evaporated cane juice can be used instead of, or in combination with the sugar alcohol, in particular, instead of, or in combination with the erythritol. Natural flavors and other ingredients are preferred when the product is going to be labeled as "all natural".
In another embodiment, the tabletop sweetener composition comprises less than 2% p of a sweetness modifier, for example, less than 1% p. In terms of ranges, the tabletop sweetener composition can, for example, contain between 0.01% p and 2% p of sweetness modifier, in particular between 0.1% p and 1.5% p of the sweetness modifier.
In another embodiment, the tabletop sweetener composition comprises less than 1% p of a mouthfeel improver, for example, less than 0.5% p. In terms of ranges, the tabletop sweetener composition can, for example, contain between 0.01% and 1% p of the mouthfeel enhancer, in particular between 0.1% and 0.5% p of the mouthfeel enhancer. .
In another embodiment, the tabletop sweetener composition comprises less than 1% p of a flavoring ingredient, eg, less than 0.5% p. In terms of ranges, the tabletop sweetener composition can, for example, contain between 0.01% p and 1% p of the ingredient flavoring, in particular between 0.1% p and 0.5% p of flavoring ingredient.
In some embodiments, the sweetening compositions of the present invention provide at least one, if not more than one, of the following desirable characteristics: (a) lower amounts of calories per gram than standard table sugar, (b) fewer calories that an amount of standard table sugar perceived as providing a comparable sweetness, and (c) a glycemic index lower than that of standard table sugar. In some embodiments, the sweetening composition has less than 5 calories / gram, or less than 3 calories / gram, or less than 1 calorie / gram. As used herein, the term "calories" refers to the unit of energy that commonly appears on the food package and / or beverages sold in the United States. The term, as such, does not refer to 1 cal. of energy, but corresponds to approximately 1 kcal of energy. In a typical tabletop sweetener application, for example, the sweetener composition can be packaged in a form in which it provides a sweetness similar to 7 grams of sucrose, preferably 5 g of sucrose, while providing less than 5 calories.
In another embodiment, the tabletop sweetener compositions of the present invention comprise a plurality of sweetener particles, wherein said particles comprise one, or more of the ingredients present in the tabletop sweetener composition. In some embodiments, the tabletop sweetener composition substantially comprises particles of the sweetener. In such embodiments, the composition of the tabletop sweetener comprises at least 80% p of the sweetener particles or at least 85% p of the sweetener particles, or at least 90 by weight of the sweetener particles. , based on the total weight of the composition of the tabletop sweetener.
The sweetener particles, when present in the tabletop sweetener composition, can be any size suitable for the use of the composition as a sweetener. In some embodiments, the average particle size of the sweetener is between 50 microns and 1250 microns, for example between 100 microns and 1000 microns. Screening to remove unwanted sized particles can be carried out during the manufacturing process. Therefore, in some forms of mode, the sizes of the particles, after screening to remove unwanted large particles, which can be as large as 1500 microns, can vary up to a 16 mesh, for example, up to a 14 mesh, or up to 2 mesh, based on standards for the US sieve scale. In addition, smaller particle sizes, for example, 50 mesh, 100 mesh, or 150 mesh, or particles having sizes less than 1 μm, for example, less than 0.5 μm, may be present with the largest particles. big. Screening to remove particles having sizes smaller than, for example, 100 mesh, or 150 mesh can be carried out if desired.
The sweetener particles in the tabletop sweetener composition may or may not have a uniform composition. Preferably, the tabletop sweetener compositions of the present invention comprise artificial, or natural sweetener as defined above and an effective amount of the flavoring, or composition X, as defined above, wherein the composition is a mixture of particles. . More specifically, the mixture comprises (a) particles having an erythritol core and (b) particles having a disaccharide core and the artificial, or natural, sweetener as defined above and, the flavoring or composition X as defined above. previously defined, therefore as other components are predominantly coated on the particles. These coatings on the cores can be either a continuous phase or a discontinuous phase, ie, where the different coating components form different regions in the core coatings.
Therefore, in another aspect, the invention relates to a tabletop sweetener composition comprising: (a) a plurality of first particles of the sweetener, wherein the first particles of the sweetener, have (i) a sugar alcohol core, in particular an erythritol core, (ii) a first coating layer of the sugar alcohol core , in particular a first coating layer of the erythritol core, comprising the artificial sweetener, or natural as defined above and, the flavoring, or the composition X, as defined above, and (iii) a second coating layer of the core of the sugar alcohol, in particular a second coating layer of the erythritol core, comprising a sugar sweetener, in particular a disaccharide carbohydrate , wherein a second coating layer of the core of the sugar alcohol, in particular, is disposed the first coating layer of the core of the sugar alcohol, in particular on the coating layer of the erythritol core, and (b) a plurality of particles of the second sweetener, wherein the second particle of the sweetener has (i) a sugar sweetener core, in particular a disaccharide core, (ii) a first coating layer of the sugar sweetener core, in particular, a first coating layer of the disaccharide core comprising the artificial sweetener, or natural, as defined above and, the flavoring, or composition X, as defined above, and (iii) a second coating layer of the sugar sweetener core, in particular a second core coating layer of the disaccharide comprising a sugar sweetener, in particular a disaccharide carbohydrate, wherein the second coating layer of the sugar sweetener core, in particular the second coating layer of the disaccharide core, is disposed on the first coating layer of the sugar sweetener core, in particular on the coating layer of the disaccharide core.
In such embodiments, the coating layers of the core may or may not have uniform compositions, and may or may not coat, substantially, the underlying core or layer. In some embodiments, the first coating layer of the sugar alcohol core, in particular the first coating layer of the erythritol core and / or the first coating layer of the sugar sweetener core, in particular, the first coating layer of the sugar Dissaccharide core, has different regions of the natural, or artificial, sweetener as defined above and the flavoring or composition X defined above.
In another embodiment, the tabletop sweetener composition comprises a mixture of a plurality of particles of the first sweetener and a plurality of particles of the second sweetener.
In another embodiment of the tabletop sweetener composition, the core of the sugar sweetener, in particular, the disaccharide core, comprises somatolose. In addition, in some embodiments, the second coating layer of the sugar alcohol core, in particular, the first coating layer of the erythritol core and / or the second coating layer of the sugar sweetener core, in particular, the The coating layer of the disaccharide core comprises somaltulose.
These tabletop sweetener compositions may also contain flavoring ingredients (eg, vanilla flavor), mouth flavor enhancers, and / or sweetness modifiers. When one or more of them are present, the first coating layer of the sugar alcohol core, in particular the first the first coating layer of the erythritol core and / or the core coating layer of the sugar sweetener, in particular, the first coating layer of the disaccharide core may contain one, or more of the flavoring ingredients (eg, vanilla flavor), flavor enhancers in the mouth, and / or sweetness modifiers. In addition, as used herein, the term "layer" may or may not refer to a material that completely surrounds the underlying material. Therefore, a "layer" may be non-uniform in its composition and may provide only discontinuous coverage of the underlying material. In addition, when one layer covers another, the boundary between the layers may or may not be different, so the boundary between the layers may be continuous, or semi-continuous.
In the sweetener compositions described herein, tabletop sweetener compositions may or may not contain other particles in addition to the plurality of particles of the first sweetener and the plurality of particles of the second sweetener. The particles of the first sweetener and the particles of the second sweetener can have any particle size that is suitable for use in composition X as a sweetener.
In some embodiments, the average particle size of the first sweetener and the particles of the second sweetener are between 50 microns and 1250 microns, for example between 100 microns and 1000 microns. In some embodiments, the sizes of the particles of the first sweetener and the particles of the second sweetener, after being sieved to remove large unwanted particles, are which could be as large as 1500 microns, can vary up to a 16 mesh, for example, up to a 14 mesh, or up to a 12 mesh, were based on the standard scale for US sieves. In addition, the sizes of the smallest particles, for example, 50 mesh, 100 mesh, or 150 mesh, or particles having sizes less than 1 m, for example, less than 0.5 m, will be present along with the most big. In some embodiments, the tabletop sweetener composition comprises a mixture of a plurality of particles of the first sweetener and particles of the second sweetener. Such a mixture may or may not contain other types of particles.
The layers in the sweetener particles of the composition are not, generally, different, that is, there is no clear demarcation between the first layer and the second layer. For example, in one embodiment, the first layer comprises the artificial or natural sweetener, as defined above, optional flavoring components, etc., all enclosed in the sugar sweetener, in particular, enclosed in the disaccharide; and the second layer will be predominantly sugar sweetener, in particular the disaccharide, with some of the other components. The relative amounts of the various components in the layers, and if there are layers in the particles, can be modified as necessary by adjustment when the components are added during the manufacturing process.
In some embodiments of the present invention, the tabletop sweetener composition comprises the artificial sweetener or natural, as defined above and a taste masking amount of composition X, as defined above, as a mixture, wherein the mixture comprises (a) the particles having a sugar alcohol core, in particular a core of erythritol and (b) particles having a core of the sugar sweetener, in particular a disaccharide core. In some such embodiments, the disaccharide core comprises isomaltulose. In addition, in some such embodiments, the sugar alcohol core, in particular, the erythritol core and / or the sugar sweetener core, in particular, the disaccharide core further comprises coating layers having different regions of the artificial or natural sweetener, as previously defined and the X composition as defined above. When such coating layers are present, the coating layers may or may not substantially coat the underlying core material. These particles may have any particle size that is suitable for the use of composition X as a sweetening composition. In some embodiments, the average particle size is between 50 microns and 1250 microns, for example between 100 microns and 1000 microns. In some embodiments, the particle sizes are in the range of 16 mesh, or 14 mesh, or 12 mesh to 100 mesh, based on the standard US sieve scale.
The sweetening compositions of the present invention can have any dissolution rate in water that is suitable for its Use as a sweetener. In some embodiments, the sweetening composition may have a dissolution rate in water at 10 ° C, between 100 seconds and 200 seconds, for example, between 125 seconds and 175 seconds, or between 140 seconds and 160 seconds, based on the dissolution of 2 grams of the sweetening composition in 240 ml of water. In some embodiments, the sweetening composition may have a dissolution rate in water at 45 ° C of between 50 seconds and 150 seconds, for example, between 75 seconds and 125 seconds, or between 85 seconds and 110 seconds, based on the dissolution of 2 grams of the sweetening composition in 240 ml of water. In some embodiments, the rate of dissolution of the sweetening composition is 150 seconds at 10 ° C and 96 seconds at 45 ° C, based on the dissolution of 2 grams of the sweetening composition in 240 ml of stirred water.
In another embodiment, the invention relates to packets of a single portion.
In another embodiment, the invention relates to tabletop sweeteners comprising artificial or natural sweetener, as defined above. Preferably, the tabletop sweetener is a tabletop sweetener tablet, a "spoon to spoon" tabletop sweetener, sachette tabletop sweetener, liquid tabletop sweetener. Table top sweeteners, in addition to the artificial sweetener, or natural, as defined above may contain additional substances including but not limited to the binding agents, citric acid, cyclamate, lactose, carboxymethyl cellulose, leucine, maltodextrin, isomalt, NHDC , hydroxide of potassium (in aqueous solution), dextrose, other thickeners, sodium cyclamate, sodium hydrogen carbonate, sodium saccharin and tartaric acid.
In another embodiment, the invention relates to a package comprising a predetermined amount, for example, from 0.8 grams to 3.5 grams, of a solid table-top sweetener composition, wherein the predetermined amount of the solid table-top sweetener composition has an equivalent sweetness to four times (by weight) the predetermined amount of sucrose, and wherein the solid sweetener composition comprises: (a) from 38% p to 43% p of isomaltulose; (b) from 50% p to 60% p of erythritol; (c) from 0.75% p to 1.75% p of the artificial sweetener, or natural, as defined above, and (d) from 4% p to 16% p of composition X as defined above.
In another embodiment, the invention relates to a package comprising a predetermined amount, for example, from 0.8 grams to 3.5 grams, of a solid sweetener composition, wherein the predetermined amount of the solid sweetener composition has a sweetness equivalent to four times ( by weight) the predetermined amount of sucrose, and wherein the solid sweetener composition comprises: (a) from 30% p to 38% p of isomaltulose; (b) from 55% p to 65% p of erythritol; (c) from 0.75% p to 1.75% p of the artificial or natural sweetener, as defined above, and (d) from 4% p to 16% p of composition X as defined above.
In the table sweetener packages comprising a predetermined amount of the solid table sweetener composition, the predetermined amount may be 1 gram and may have a sweetness equivalent to 4 grams of sucrose, or the predetermined amount may be 2 grams and it can have a sweetness equivalent to 8 grams of sucrose.
The tabletop sweetener packets may contain a formulation for ready-to-use sweetener compositions, or tabletop sweeteners in the form of cubes for use, for example, in restaurants. The cubes weigh approximately 8 grams and are of equivalent size to a standard bucket of granulated sugar, which is 2.2 cm x 2.2 cm x 1 cm.
The tabletop sweetener compositions of the present invention may have any bulk density that is suitable for use as sweeteners. In some embodiments, the bulk density of the sweetener composition ranges from 0.5 g / cm3 to 1.0 g / cm3, or from 0.7 g / cm3 to 0.8 g / cm3. In some embodiments, the bulk density of the sweetener composition is 0.76 g / cm 3.
In another aspect, the invention relates to a method of manufacturing a tabletop sweetening composition, comprising the steps of: a) providing a fluid bed coating apparatus; b) introducing the sweetener of dried sugar, in particular, the disaccharide and / or fructose; the dried sugar alcohol, in particular, the erythritol, the artificial or dry natural sweetener, as defined above, and the dry powder composition X, as defined above, to the fluid bed coating apparatus; c) loading, substantially, all the dry ingredients in the fluid bed coating apparatus; d) spraying a coating solution into the fluid bed coating apparatus, to form coated sweetener particles, and e) drying the particles of the coated sweetener.
In another aspect, the invention relates to a method of manufacturing a tabletop sweetening composition, comprising the steps of: a) providing a fluid bed coating apparatus; b) introducing the dry sugar sweetener, in particular, the disaccharide carbohydrate and / or the fructose; the dry sugar alcohol, in particular, the erythritol, and the artificial, or natural, dry sweetener, as defined above for the fluid bed coating apparatus; c) loading, substantially all of the dry ingredients in the fluid bed coating apparatus; d) spraying a coating solution into the fluid bed coating apparatus to form coated sweetener particles; e) during the spraying step, the introduction of dry powder composition X, as defined above, to the fluid bed coating apparatus; Y f) drying the particles of the coated sweetener.
The methods of the present invention described above can be carried out, as described in the international document WO 2010/025158 A1, which is incorporated herein by reference in its entirety.
Consumables comprising a Flavoring or Composition X of the invention, a Sweetening Composition of the invention, or a table Sweetening Composition of the invention Flavors, or compositions X of the present invention, as defined above, or a sweetening composition of the present invention, as defined above, may be added to any of the consumer products including, but not limited to to beverages, dental products, cosmetics, pharmaceuticals and animal feed, or food for animals, in particular for beverages. The table sweetener compositions of the present invention, as described above, can be added to any of the consumer products, which are produced in a home, or on a small scale, such consumer products can contain a quantity of natural sugar.
Therefore, in another aspect, the invention relates to a composition of a consumable product comprising, (a) a consumable product; Y (b) a flavor or composition of X, as defined above.
Therefore, in another aspect, the invention relates to a composition of a consumable product comprising: (a) a consumable product; Y (b) a sweetening composition, as defined above.
Therefore, in another aspect, the invention relates to a composition of a consumable product comprising: (a) a consumable product; Y (b) a tabletop sweetener composition, as defined above.
The invention, in another aspect, further relates to a composition of a consumable product as defined above, wherein the composition X as defined above, is present in the composition of the consumable product in an effective amount for modifying, masking, reducing and / or suppressing a persistent unpleasant taste, aftertaste, or sweetness of at least one sweetener, a sweet flavor enhancer, or a consumable product, wherein the amount is less than an associated flavor threshold concentration with the composition X.
Preferably, the effect of the flavoring or the composition X remains while the taste of the sweetener, the sweet taste enhancer, or the consumable product is perceived.
Preferably, the unpleasant taste of the sweetener, the sweetness enhancer, or the consumable product is of an unpleasant acidic taste, an unpleasant astringent taste, a bitter unpleasant taste, an unpleasant licorice flavor, an unpleasant metallic taste, or an unpleasant taste which It causes burning of the throat.
Preferably, the unpleasant aftertaste of the sweetener, the sweet flavor enhancer, or the consumable product is a bitter, or astringent, aftertaste.
Preferably, the flavoring, or composition X, as defined above is present in an amount effective to impart a rich flavor to a consumable product.
As used herein, the unit (ppm by weight) "ppm by weight" refers to parts by weight per million and means 1 milligram per kilogram.
In one embodiment, the flavoring, or composition X, as defined above is present in the composition of a product consumable at a concentration of 0.01 ppm by weight to 50 ppm by weight, eg, from 0.05 ppm by weight to 40 ppm by weight, from 0.1 ppm by weight to 30 ppm by weight, from 0.15 ppm by weight to 20 ppm by weight , from 0.2 ppm in weight to 10 ppm in weight, from 0.3 ppm in weight to 9 ppm in weight, from 0.4 ppm in weight to 8 ppm in weight, from 0.5 ppm in weight to 7 ppm in weight, of 0.6 ppm in weight to 6 ppm by weight.
In a preferred embodiment, the composition of the consumable product comprises the sweetener composition 1. The composition X as defined above is present in the composition of the consumable product in a concentration of 1.00 ppm by weight to 8 ppm by weight, for example, 1.80 ppm by weight at 6 ppm by weight, eg, 2.1 ppm by weight at 5.3 ppm by weight, 2.5 ppm by weight at 5.3 ppm by weight, 1.7 ppm by weight at 4.4 ppm by weight, 2.0 to 4.4 ppm by weight, or from 2.4 ppm by weight to 6 ppm by weight.
In a preferred embodiment, the composition of the consumable product comprises the sweetening composition 2. The composition X as defined above is present in the composition of the consumable product in a concentration of 0.3 ppm by weight to 8 ppm by weight, for example, 0.5 ppm by weight to 6 ppm by weight, 0.7 ppm by weight to 1.7 ppm by weight, 2.5 ppm by weight to 4.4 ppm by weight, 3.4 ppm by weight to 4.9 ppm by weight, from 2.2 ppm by weight to 3.8 ppm ppm by weight, 0.6 ppm by weight to 1.4 ppm by weight, from 2.1 ppm by weight to 3.6 ppm by weight, from 2.7 ppm by weight to 4 ppm by weight, from 1.8 ppm by weight to 3.1 ppm by weight, from 0.8 ppm in weight a 1. 8 ppm by weight, from 2.7 ppm by weight to 4.8 ppm by weight, 3.7 ppm by weight at 5.3 ppm by weight, from 2.4 ppm by weight to 4.1 ppm by weight.
In an embodiment, at least one bitter taste blocking agent (1) is present in the composition of the consumable product in a concentration of 0.5 ppm by weight to 50 ppm by weight, eg, from 1 ppm by weight to 40 ppm by weight. weight, from 2 ppm in weight to 30 ppm in weight, from 3 ppm in weight to 20 ppm in weight, or from 4 ppm in weight to 10 ppm in weight.
In one embodiment, the first carbonyl compound (2a) is present in the composition of the consumable product in a concentration of 0.0001 ppm by weight to 0.001 ppm by weight, for example, 0.00015 ppm by weight to 0.0009 ppm by weight, 0.0002 a 0.0007 ppm by weight, or from 0.00021 ppm by weight to 0.0005 ppm by weight.
In one embodiment, the second carbonyl compound (2b) is present in the composition of the consumable product in a concentration of 0.01 ppm by weight to 2 ppm by weight, eg, from 0.03 ppm by weight to 1.8 ppm by weight, of 0.05 ppm. by weight to 1.6 ppm by weight, or from 0.07 ppm by weight to 1.3 ppm by weight.
In one embodiment, the first lactone (3a) is present in the composition of the consumable product in a concentration of 0.002 ppm by weight to 0.1 ppm by weight, for example, 0.004 ppm by weight to 0.08 ppm by weight, 0.006 ppm in weight. weight at 0.06 ppm by weight, or ppm by weight from 0.008 to 0.04 ppm by weight.
In one embodiment, the second lactone (3b) is present in the composition of the consumable product in a concentration of 0.005 ppm by weight to 0.1 ppm by weight, for example, 0.006 ppm by weight to 0.09 ppm by weight, 0.007 ppm by weight. weight at 0.08 ppm by weight, or from 0.008 ppm by weight to 0.07 ppm by weight.
In one embodiment, the substance (i) (naringin) is present in the composition of the consumable product in a concentration of 0.5 ppm by weight to 50 ppm by weight, for example, from 1 ppm by weight to 40 ppm by weight, of 2 ppm by weight to 30 ppm by weight, from 3 ppm by weight to 20 ppm by weight, or from 4 ppm by weight to 10 ppm by weight.
In one embodiment, the substance (ii) (4-methoxy salicylaldehyde) is present in the composition of the consumable product in a concentration of 0.0001 ppm by weight to 0.001 ppm by weight, eg, 0.00015 ppm by weight to 0.0009 ppm by weight , from 0.0002 ppm by weight to 0.0007 ppm by weight, or from 0.00021 ppm by weight to 0.0005 ppm by weight.
In one embodiment, the substance (iii) (syringaldehyde) is present in the composition of the consumable product in a concentration of 0.01 ppm by weight to 2 ppm by weight, for example, from 0.03 ppm by weight to 1.8 ppm by weight, of 0.05. ppm by weight to 1.6 ppm by weight, or from 0.07 ppm by weight to 1.3 ppm by weight.
In one embodiment, the substance (iv) (lactone massoia) is present in the composition of the consumable product in a concentration of 0.002 ppm by weight to 0.1 ppm by weight, for example, 0.004 ppm by weight 0. 08 ppm by weight, from 0.006 ppm by weight to 0.06 ppm by weight, or from 0.008 ppm by weight to 0.04 ppm by weight.
In one embodiment, the substance (v) (lactone whiskey) is present in the composition of the consumable product in a concentration of 0.005 ppm by weight to 0.1 ppm by weight, eg, from 0.006 ppm by weight to 0.09 ppm by weight, 0.007 ppm by weight to 0.08 ppm by weight, or 0.008 ppm by weight to 0.07 ppm by weight.
In one embodiment, the substance (4a) (e.g., L-alanine) is present in the composition of the consumable product in a concentration of 0.0005 wt. Ppm to 0.5 wt. Ppm, for example, from 0.001 wt. Ppm to 0.01 ppm. by weight, from 0.003 ppm by weight to 0.009 ppm by weight, or from 0.004 ppm by weight to 0.008 ppm by weight.
In one embodiment, the substance (4b) (e.g., L-leucine) is present in the composition of the consumable product in a concentration of 0.0003 wppm to 0.3 wppm, eg, 0.0005 wppm to 0.01ppm by weight, from 0.0007 ppm by weight to 0.009 ppm by weight, or from 0.0009 ppm by weight to 0.008 ppm by weight.
In one embodiment, the substance (4c) (eg, glycine) is present in the composition of the consumable product in a concentration of 0.00024 ppm by weight to 0.24 ppm by weight, eg, 0.0005 ppm by weight to 0.01 ppm by weight , from 0.0007 to 0.009 ppm by weight, or ppm by weight from 0.0009 ppm by weight to 0.008 ppm by weight.
In one embodiment, the substance (4d) (eg, L-aspartic acid) is present in the composition of the consumable product in a concentration of 0.00048 ppm by weight to 0.48 ppm by weight, eg, 0.0005 ppm by weight 0.01 ppm by weight, from 0.0007 to 0.009 ppm by weight, or ppm by weight from 0.0009 ppm by weight to 0.008 ppm by weight.
In one embodiment, the L-lysine monohydrate is present in the composition of the consumable product in a concentration of 0.00008 wt. Ppm to 0.08 wt. Ppm, for example, from 0.0001 wt. Ppm to 0.008 wt. Ppm, from 0.0003 to 0.006. ppm by weight, or ppm by weight, from 0.0004 ppm by weight to 0.004 ppm by weight.
In one embodiment, the substance (4e) (for example, L-threonine) is present in the composition of the consumable product in a concentration of 0.00008 wt.% To 0.08 wt. Ppm, for example, from 0.0001 wt. Ppm to 0.008 ppm. by weight, from 0.0003 ppm by weight to 0.006 ppm by weight, or from 0.0004 ppm by weight to 0.004 ppm by weight.
In one embodiment, the substance (4f) (eg, L-isoleucine) is present in the composition of the consumable product in a concentration of 0.00032 ppm by weight to 0.32 ppm by weight, eg, from 0.0005 ppm by weight to 0.01 ppm by weight, from 0.0007 ppm by weight to 0.009 ppm by weight, or from 0.0009 ppm by weight to 0.008 ppm by weight.
In one embodiment, the substance (4g) (eg, L-tyrosine) is present in the composition of the consumable product in a concentration of 0.00048 ppm by weight to 0.48 ppm by weight, for example, 0.0005 ppm in weight at 0.01 ppm by weight, from 0.0007 ppm by weight to 0.009 ppm by weight, or from 0.0009 ppm by weight to 0.008 ppm by weight.
In one embodiment, L-methionine is present in the composition of the consumable product in a concentration of 0.00004 ppm by weight to 0.04 ppm by weight, for example, 0.00006 ppm by weight to 0.008 ppm by weight, from 0.00008 ppm by weight to 0.006 ppm. ppm by weight, or from 0.0001 ppm by weight to 0.004 ppm by weight.
In one embodiment, the substance (4h) (eg, L-proline) is present in the composition of the consumable product in a concentration of 0.00016 ppm by weight to 0.16 ppm by weight, eg, from 0.0002 ppm by weight to 0.01 ppm by weight, from 0.0007 ppm by weight to 0.009 ppm by weight, or from 0.0009 ppm by weight to 0.008 ppm by weight.
In one embodiment, the substance (4i) (e.g., L-serine) is present in the composition of the consumable product in a concentration of 0.00104 wt. Ppm to 1.04 wt. Ppm, eg, 0.002 wt. Ppm to 0.08 ppm. by weight, from 0.006 ppm by weight to 0.06 ppm by weight, or ppm by weight from 0.008 to 0.04 ppm by weight.
In one embodiment, the substance (4j) (eg, L-valine) is present in the composition of the consumable product in a concentration of 0.00024 ppm by weight to 0.24 ppm by weight, for example, from 0.0005 ppm by weight to 0.01 ppm by weight, from 0.0007 ppm by weight to 0.009 ppm by weight, or from 0.0009 to 0.008 ppm by weight.
In one embodiment, the substance (4k) (eg, L-glutamic acid) is present in the composition of the consumable product in a concentration of 0.002 ppm by weight to 0.1 ppm by weight, eg, 0.004 ppm by weight to 0.08. ppm by weight, from 0.006 ppm by weight to 0.06 ppm by weight, or from 0.008 ppm by weight to 0.04 ppm by weight.
Preferably, the sweetener composition of the present invention and the tabletop sweetener composition of the present invention are present in the consumable in an amount effective to increase the level of the sweetness of a consumable.
In one embodiment, the sweetening composition, as defined above, is present in the composition of the consumable product in a concentration of 0.1 ppm by weight to 900 ppm by weight, for example, from 10 ppm by weight to 8.50 ppm by weight, from 50 ppm in weight to 8.00 ppm in weight, from 100 ppm in weight to 750 ppm in weight, from 60 ppm in weight to 500 ppm in weight, from 70 ppm in weight to 400 ppm in weight, from 110 ppm in weight to 270 ppm by weight, from 130 ppm by weight to 270 ppm by weight, from 70 ppm by weight to 150 ppm by weight, from 230 ppm by weight to 400 ppm by weight, from 310 ppm by weight to 440 ppm by weight, or from 200 ppm by weight to 340 ppm by weight.
In one embodiment, the tabletop sweetener composition, as defined above, is present in the composition of the consumable product in a concentration of 0.1 ppm by weight to 8.0 ppm by weight, per example, from 0.2 ppm by weight to 50 ppm by weight, from 0.5 ppm by weight to 10 ppm by weight, or from 1 ppm by weight to 5 ppm by weight.
Preferably, the sweetening composition, or tabletop sweetening composition of the composition of the consumable product comprises acesulfame potassium.
In one embodiment, acesulfame potassium is present in the composition of the consumable product in a concentration of 0.1 ppm by weight to 900 ppm by weight, for example, from 10 ppm by weight to 8.50 ppm by weight, 50 to 800 ppm by weight, or 100 to 750 ppm by weight.
Preferably, the sweetening composition, or tabletop sweetening composition of the composition of the consumable product comprises acesulfame potassium and sucralose.
In one embodiment, sucralose is present in the composition of the consumable product in a concentration of 0.1 ppm by weight to 900 ppm by weight, for example, from 10 ppm by weight to 8.50 ppm by weight, from 50 ppm by weight to 8.00 ppm by weight, or from 100 ppm by weight to 750 ppm by weight.
Preferably, the sweetener composition, or tabletop sweetener composition of the product of the composition of the consumable product comprises acesulfame potassium and thaumatin.
The following consumable products and their ingredients are suitable for use in the embodiments of the present invention.
Consumable products include all food products, including but not limited to, cereal products, rice products, tapioca products, sago products, bakery products, biscuit products, confectionery products, bread products, confectionery products, dessert products, gums, chewing gums, chocolates, ice cream, honey products, molasses products, yeast products, baking powder, products with salt and spices, salted products, mustard products, vinegar products, sauces (condiments), tobacco products, cigars, cigarettes, processed foods, cooked fruits and vegetable products, meat and meat products, jellies, jams, fruit sauces, egg products, milk and milk products, yoghurts, cheeses, butter and substitute butter products, milk substitutes, soy products, oils groceries and fatty products, pharmaceuticals, beverages, carbonated beverages, alcoholic beverages, beers, soft drinks, mineral and aerated waters and other non-alcoholic beverages, baby fruits, fruit juices, coffee, coffee substitutes, tea, cocoa, including forms that require reconstitution, food extracts, plant extracts, meat extracts, condiments, sweeteners, for nutrition, gelatins, pharmaceutical gums and pharmaceuticals, tablets, pills, drops, emulsions, elixirs, syrups and other preparations for making beverages, and combinations thereof.
As used herein, the term "non-alcoholic beverages" includes, but is not limited to all non-alcoholic beverages mentioned in Directive 2003/115 / EC, of December 22, 2003 and in Directive 94/35 / CE of June 30, 2004, which are incorporated in this document for reference, to sweeteners used in food products. Examples include, but are not limited to, those based on water, flavored beverages, reduced energy value, or without added sugars, milk and milk and milk products, or fruit juice based drinks, of reduced value energetic, or without added sugar. "Soft drinks": non-alcoholic beverage based on water with added carbon dioxide, sweeteners and flavorings.
Consumable products include, but are not limited to, water-based consumer products, dry solid consumables, dairy products, dairy products and alternative dairy products.
In one embodiment, the consumable product is a water-based consumable product, selected from the group consisting of beverages, water, beverages close to water (optionally), water beverages, enhanced / light sweetened water beverages, sparkling mineral water and no gas and flavored table water, still drinks, sparkling water, still water, soft drinks, carbonated drinks (optional), non-alcoholic beverages, alcoholic beverages, beer, wine, liquor, fruit drink, juice drink ( optionally), juice, fruit juice, vegetable juice, nectar (optionally), broth beverages, coffee, tea, black tea, green tea, oolong tea, herbal infusion, cocoa (water based), beverage tea-based (optional), coffee-based drinks, cocoa-based drinks, desserts, syrup, fruit frozen, frozen fruit juice, water-based ice, fruit ice cream, sorbets, dressings, salad dressings, compotes, marmalades, canned fruits, salty, delicatessen products such as delicatessen salads, sauces, ketchup, mustard, pickles and fish marinated, sauce, soup, beverages and botanical materials (whole, or ground), or instant powder for reconstitution (coffee beans, ground coffee, soluble coffee, cocoa beans, cocoa powder, instant cocoa, tea leaves, powder instant tea).
Near water drinks, as used herein, are beverages that comprise lower sensory attributes in terms of sweetness, acidity, taste, color, compared to other categories. Pulp water beverages comprise the main ingredients used traditionally known in the beverage industry, but at lower doses to achieve a character closer to water.
In another embodiment, the consumable product is a dry solid consumable product selected from the group consisting of cereals, baked goods, biscuits, bread, breakfast cereals, cereal bars, energy bars / nutritional bars, granola, cakes, rice crackers cookies, cookies, donuts, muffins, cakes, candy, chewing gum, chocolate products, chocolates, fondant, candy, hard candy, marshmallow, pressed tablets, snacks, botanical materials (whole, or ground), and powders for instant reconstitution.
In another embodiment, the consumable product is a dairy product, dairy products and / or alternative dairy products selected from the group consisting of milk, fluid milk, cultured milk products, beverages based on cultivated and uncultivated dairy products, products of milk grown with lactobacillus, yogurt, yoghurt-based beverage, shakes, lassi, milk shake, acidified milk, acidified milk drink, buttermilk, kefir, milk-based drinks, milk / juice mixture, milk drinks fermented, ice cream, desserts, sour cream, toppings, salad dressing, cottage cheese, frozen yogurt, soy milk, rice milk, soy drinks, and rice milk drinks.
In a preferred embodiment, the consumable product is a beverage.
In a particularly preferred embodiment, the beverage is a beverage close to water, a tea-based beverage, a carbonated beverage, a juice drink, or nectar.
In a particularly preferred embodiment, the consumable product is a tea-based beverage comprising the sweetening composition 1, and the composition X, as defined above is present in the tea-based beverage at a concentration of 1.50 ppm in weight at 6.0 ppm by weight, for example, from .76 ppm by weight to 5.94 ppm by weight, from 2.15 ppm by weight to 5.27 ppm by weight, or from 2.42 ppm by weight to 4.32 ppm by weight.
In a preferred embodiment, the composition of the consumable product is a tea-based beverage and the sweetening composition 1 as defined above is present in the composition of the consumable product in a concentration of 110 ppm by weight to 270 ppm by weight, example, from 130 ppm by weight to 250 ppm by weight.
In a particularly preferred embodiment, the consumable product is a gaseous beverage comprising the sweetening composition of 1, and the composition X as defined above is present in the gaseous beverage in a concentration of 1.50 ppm by weight to 6.0 ppm by weight, for example, from 2.08 ppm in weight to 5.94 ppm in weight, from 2.54 ppm in weight to 5.27 ppm in weight, 2.08 ppm in weight at 4.32 ppm in weight, or from 2.86 ppm in weight to 5.94 ppm in weight.
In a preferred embodiment, the composition of the consumable product is a gaseous beverage and the sweetening composition 1 as defined above is present in the composition of the consumable product in a concentration of 30 ppm by weight to 270 ppm by weight, for example, from 150 ppm by weight to 250 ppm by weight.
In a particularly preferred embodiment, the consumable product is a juice beverage comprising the sweetening composition of 1, and the composition X as defined above is present in the juice beverage in a concentration of 1.50 ppm by weight to 6.0 ppm in weight, for example, from 2.08 ppm in weight to 5.94 ppm in weight, of 2.54 ppm in weight at 5.27 ppm by weight, 2.08 ppm by weight at 4.32 ppm by weight, or 2.86 ppm by weight at 5.94 ppm by weight.
In a preferred embodiment, the composition of the consumable product is a juice beverage and the sweetening composition 1 as defined above is present in the composition of the consumable product in a concentration of 130 ppm by weight to 270 ppm by weight, for example, from 150 ppm by weight to 250 ppm by weight.
In a particularly preferred embodiment, the consumable product is a drink comprising a beverage close to the water of the sweetening composition 2, and the composition X as defined above is present in the beverage close to the water in a concentration of 0.50 ppm by weight a 6.0 ppm by weight, for example, from 0.63 ppm by weight to 1.80 ppm by weight, from 0.77 ppm by weight to 1.65 ppm by weight, from 0.63 ppm by weight to 1.35 ppm by weight, or from 0.84 ppm by weight to 1.80 ppm in weigh.
In a preferred embodiment, the composition of the consumable product is a beverage close to water and, the sweetening composition 1, as defined above, is present in the composition of the consumable product in a concentration of 70 ppm by weight to 150 ppm by weight , for example, from 80 ppm by weight to 140 ppm by weight.
In a particularly preferred embodiment, the consumable product is a tea-based beverage comprising the sweetening composition 2, and the composition X, as defined above is present in the tea-based beverage in a concentration of 0.50 ppm by weight to 6.0 ppm by weight, for example, from 2.07 ppm by weight to 4.80 ppm by weight, from 2.53 ppm by weight to 4.40 ppm by weight, of 2.07 ppm by weight at 3.6 ppm by weight, or from 2.76 ppm by weight to 4.8 ppm by weight.
In a preferred embodiment, the composition of the consumable product is a tea beverage and the sweetening composition 1 as defined above is present in the composition of the consumable product in a concentration of 230 ppm by weight to 400 ppm by weight, for example, from 250 ppm by weight to 480 ppm by weight.
In a particularly preferred embodiment, the consumable product is a gaseous beverage comprising sweetener composition 2, and composition X, as defined above, is present in the gaseous beverage in a concentration of 0.50 ppm by weight to 6.0 ppm by weight , for example, from 2.79 ppm by weight to 5.28 ppm by weight, from 3.41 ppm by weight to 4.84 ppm by weight, from 2.79 ppm by weight to 3.96 ppm by weight, or from 3.72 ppm by weight to 5.28 ppm by weight.
In a preferred embodiment, the composition of the consumable product is a gaseous beverage and the sweetening composition 1 as defined above is present in the composition of the consumable product in a concentration of 310 ppm by weight to 440 ppm by weight, for example, from 330 ppm by weight to 420 ppm by weight.
In a particularly preferred embodiment, the consumable product is a juice beverage comprising the sweetening composition 2, and composition X, as defined above, is present in the juice beverage in a concentration of 0.50 ppm by weight to 6.0 ppm by weight, for example, from 2.79 ppm by weight to 5.28 ppm by weight, from 3.41 ppm. ppm by weight to 4.84 ppm by weight, from 2.79 ppm by weight to 3.96 ppm by weight, or from 3.72 ppm by weight to 5.28 ppm by weight.
In a preferred embodiment, the composition of the consumable product is a juice beverage and the sweetening composition 1 as defined above is present in the composition of the consumable product in a concentration of 310 ppm by weight to 440 ppm by weight, for example, from 330 ppm by weight to 420 ppm by weight.
In a particularly preferred embodiment, the consumable product is a nectar comprising the sweetening composition 2, and the composition X, as defined above, is present in the nectar in a concentration of 0.50 ppm by weight to 6.0 ppm by weight, example, from 1.80 ppm by weight to 4.08 ppm by weight, from 2.2 ppm in weight to 3.74 ppm in weight, from 1.8 ppm in weight to 3.06 ppm in weight, or from 2.40 ppm in weight to 4.08 ppm in weight.
In a preferred embodiment, the composition of the consumable product is a nectar and the sweetening composition 1, as defined above, is present in the composition of the consumable product in a concentration of 200 ppm by weight to 340 ppm by weight, for example, from 220 ppm by weight to 320 ppm by weight.
In one embodiment, the composition of the consumable product is characterized by the dosage of the sweetening composition therein. For example, the composition of the consumable product may contain from 0.07 to 0.44 g / l of the sweetening composition, for example, from 0.11 g / l to 0.27 g / l, from 0.13 g / l to 0.27 g / l, from 0.07 to 0.15 g / l, from 0.23 g / l to 0.4 g / l, from 0.31 g / l to 0.44 g / l, or from 0.2 g / l to 0.34 g / l.
The sweetening compositions can be used in pulp water beverages, tea-based beverages, soft drinks, juices and nectars. Some exemplary forms of modality are shown in the following table.
In one embodiment, the composition of the consumable product comprises a beverage, and a sweetening composition comprising acesulfame potassium, sucralose and the flavoring or composition X, as defined above.
Preferably, the consumable product is a carbonated beverage and the invention relates to a carbonated beverage comprising a sweetener composition of the present invention, or a tabletop sweetener composition of the present invention.
Preferably, the consumable product is a non-carbonated beverage, and the invention relates to a non-carbonated beverage comprising a sweetener composition of the present invention, or a tabletop sweetener composition of the present invention.
In another embodiment, the consumer products are alcoholic beverages and the invention relates to alcoholic beverages comprising a sweetener composition of the present invention, or a tabletop sweetener composition of the present invention, preferably a beer with lemonade, wine cooler. , Wildberry cooler (for example, with 5% alcohol), strawberry cooler daiquiri (for example, 5% alcohol), margarita cooler (for example, 5% alcohol) and a raspberry cooler. In addition, alcoholic beverages may contain additional substances which include but are not limited to acesulfame potassium, aspartame, beer, color, citric acid monohydrate, cyclamate, fruit juice (eg peach, pineapple), lemon flavor, margarita flavor, rum flavor, sucrose, vodka, Wildberry flavor, wine and water.
In another embodiment, the consumer products are fruit juices and the invention relates to fruit juices that comprise a sweetener composition of the present invention, or a tabletop sweetener composition of the present invention, preferably for functional fruit beverages (by example, 30% content of fruit juice), fruit nectar, fruit juices, fruit unsweetened beverages (for example, 5% kiwi-strawberry flavored juice) and ruby red grapefruit and juice drinks of mandarin (from the concentrate). In addition, fruit juices may contain additional substances that include but are not limited to acesulfame potassium, aspartame, anthocyanin, ascorbic acid, carotenoids, citric acid (eg, anhydrous), cyclamate, lutein, fruit concentrate, juice concentrate, fruit, flavor, fruit, grapefruit pulp cells, grapefruit flavor, kiwi juice concentrate, kiwi-strawberry flavor, malic acid, pectin, ruby red grapefruit concentrate, strawberry juice concentrate, tangerine juice concentrate , tangerine flavor, grape extract, vegetable extract (for example, pumpkin, carrot, aronia, black currant, hibiscus, etc.) and water.
In another embodiment, the consumable product is ice tea and the invention relates to ice tea comprising a sweetener composition of the present invention, or a tabletop sweetener composition of the present invention, preferably to ice tea and to the ice tea mixture without sugar. In addition, iced tea may contain additional substances that include but are not limited to base with lemon flavor, base with component tea, citric acid, cyclamate, flavor, instant tea, lemon juice, maltodextrin, malic acid (for example, powder), saccharin, sucralose, sucrose, tea and tea extract.
In another embodiment, the consumer products are sugar-free soft drinks and the invention relates to sugar-free soft drinks comprising a sweetener composition of the present invention, or a tabletop sweetener composition of the present invention, preferably for beverages. cola-flavored refreshers, fruit nectars, fruit juice drinks, non-alcoholic beverages, lemon-flavored refreshing drinks, bubbling waters (for example, peach-flavored) and sugar-free liquid beverages. In addition, sugar-free soft drinks may contain additional substances that include but are not limited to acesulfame potassium, alitame, aspartame, cranberry flavor, citric acid monohydrate, caffeine, cola flavor, cyclamate, peach flavor, potassium citrate, cyclamate Sodium, grape color, grape flavor, sodium benzoate, sodium citrate, saccharin, ethylmaltol, flavor, lemon-lime flavor, maltol, neotame, NHDC, passion fruit flavor, pectin, phosphoric acid (85 %), saccharin, sucralose and water.
In another embodiment, the consumer products are sugar refreshing beverages and the invention relates to sugar-sweetened beverages comprising a sweetening composition of the present invention, or a table-top sweetening composition of the present invention.
In addition, soft drinks with sugar may contain additional substances including but not limited to acesulfame potassium, aspartame, citric acid monohydrate, concentrate, caffeine, flavor, fructose, glucose, glucose syrup, high fructose with syrup (HFCS, for example , HFC having a total of solids: approximately 77%, fructose: 55% and glucose: 41%), neotame, orange base, phosphoric acid (for example, 85%), sodium cyclamate, sucrose and water .
In another embodiment, the consumer products are sports drinks and the invention relates to sports drinks that comprise a sweetening composition of the present invention, or a tabletop sweetening composition of the present invention, preferably to energy drinks and isotonic drinks with serum. In addition, sports drinks may contain additional substances that include, but are not limited to acesulfame potassium, aspartame, ascorbic acid, concentrates, caffeine, citric acid, flavor, glucose (eg, anhydrous), herbs, minerals, neohesperidin-DC, natural extracts, sucralose, taurine, vitamins, water and whey powder.
In another embodiment, the consumer products are dry powder beverages and the invention relates to dry powder beverages comprising a sweetener composition of the present invention, or a tabletop sweetener composition of the present invention. In addition, dry powder beverages may contain additional substances that include but are not limited to acesulfame potassium, aspartame, apple flavor, acid Ascorbic acid, citric acid, cherry flavor, malic acid, orange flavor, raspberry flavor, sodium chloride, trisodium citrate, tricalcium phosphate, titanium dioxide and xanthan gum.
In another embodiment, the consumable product is ice coffee and the invention relates to ice coffee comprising a sweetener composition of the present invention, or a tabletop sweetener composition of the present invention. In addition, frozen coffee may contain additional substances including, but not limited to acesulfame potassium, aspartame, coffee extract, ethylmaltol, flavor and neohesperidin-DC.
In another embodiment, the consumer products are instant cake fillings and the invention relates to instant cake fillings comprising a sweetener composition of the present invention, or a tabletop sweetener composition of the present invention. In addition, cake fillings may contain additional substances, including but not limited to milk, isomalt, oligofructose, modified starch, flavors and colors. In another form of embodiment, the pie fillings may contain additional substances that include but are not limited to raspberry, strawberry puree, polydextrose, isomalt, sorbitol, glycerin, fructose, pectin, locust bean gum, calcium chloride, sodium bicarbonate , citric acid and water.
In another embodiment, the consumer products are biscuits and the invention relates to biscuits comprising a sweetening composition of the present invention, or a tabletop sweetening composition. of the present invention. In addition, biscuits may contain additional substances that include but are not limited to isomalt, isomalt powder, isomalt granulate, polydextrose, butter, water, sodium bicarbonate, ammonium bicarbonate, skimmed milk powder, salt, flour, cake flour, flavor, inulin, wheat fiber, butter, raisins, raisin paste, salt, oatrim gel, liquid whole eggs, liquid egg whites, egg whites powder, egg yolk, vanilla, butter flavor, flavor vanilla, chocolate flavor, cocoa, high fructose corn syrup (HFCS), methocel, sodium bicarbonate, cinnamon, sodium acid pyrophosphate, margarine spreads, margarine, emulsifier, molasses, mono-and diglycerides, powdered cellulose, ground hazelnuts, hazelnuts, sorbitol fiber, oats, vital wheat gluten, chocolate chips, fat substitutes and maltitol.
In another embodiment, the consumer products are bakeries and the invention relates to the cakes comprising a sweetener composition of the present invention, or a tabletop sweetener composition of the present invention. In addition, the cakes may contain additional substances that include, but are not limited to, baking powder, baking soda, cranberry flavor, wheat flour, cake flour, diacetyl 4X, dextrose, dry butter flavor, flour, cellulose , crystalline fructose, emulsifier, egg whites solid eggs, eggs, dried egg white, fat substitutes, such as inulin, isomalt, lecithin, milk, non-fat milk powder, modified starch, maltodextrin, oligofructose, potato fiber , polydextrose, salt, lard, crystalline sorbitol, aluminum and sodium phosphate, sucrose, butter flavor, chocolate flavor, (dried) flavor of vanilla, water, wheat fiber, xanthan gum and vegetable oil.
In another form, consumer products are other confectionery products other than cakes, and the invention relates to other confectionery products other than pies comprising a sweetener composition of the present invention, or a tabletop sweetener composition of the present invention, preferably ingredients of light hot chocolate, tartlets with strawberry fillings, syrups sugar-free maple flavored, sugar-free chocolate toppings, sugar-free black chocolate syrups and reduced-calorie chocolate syrups, sugar-free corn candy syrups, light chocolate glaze, light caramel frostings, and light apple tart. In addition, bakery products may contain additional substances including, but not limited to, acesulfame potassium, aspartame, baking powder, sodium bicarbonate, disodium phosphate, maple flavor, caramel flavor, caramel color, flour, carrageenan, cocoa powder, cocoa butter, cellulose (microcrystalline), citric acid, calcium chloride, crystalline fructose, fructose, chocolate liquor, eggs, dried egg white, soft caramel flavor, isomalt, lecithin, dry milk no fat, hydrogenated starch hydrolyzate, margarine, modified starch, maltisorb, maltodextrin, fat-free milk powder, oligofructose, potassium sorbate, pectin, potato fiber, hydrogenated potato starch, polydextrose, skimmed milk powder, butter (crystalline) sorbitol benzoate, sodium, salt, sorbitol, potassium sorbate, sucrose (powder), butter flavor, chocolate flavor, vanillin, (dried) flavor of vanilla, water, wheat fiber and xanthan gum.
In another embodiment, the consumer products are confectionery products and the invention relates to confectionery products comprising a sweetener composition of the present invention, or a tabletop sweetener composition of the present invention, preferably to all confectionery products mentioned in Directive 2003/115 / CE of December 22, 2003 and in Directive 94/35 / CE of June 30, 2004, regarding sweeteners used in food products, each of which are incorporated into in this document for reference. Examples include, but are not limited to, sweets (with or without addition of sugar), cocoa, or dried fruit-based, reduced calorie treats, or no added sugar, starchy, low value candy caloric, or without the addition of sugar, cones and wafers for ice cream, without the addition of sugar, essoblaten, cocoa, milk, nuts, or base fat spreads, low caloric value, or without the addition of sugar, cereals for breakfast, for example, with a fiber content of more than 15%, and comprising at least 20% bran, low caloric value, or reduced in sugar, refreshing micro-sweets of the breath with, or without addition of sugar, strongly flavored refreshing throat lozenges, with or without the addition of sugar, chewing gum with or without added sugar, confectionery in the form of low-calorie tablets, cider and perry, beverages consisting of a mixture of a non-alcoholic beverage and beer, cider, perry, spirits, or wines, spirits containing less than 15% alcohol by volume, beer without alcohol, or beer with a lower alcohol content , or equal to 1.2% in volume, "biére de mesa / Tafelbier / table beer" (with an original must content of less than 6%), with the exception of the "Obergáriges Einfachbiei", beers with a minimum acidity of 30 milli-equivalents expressed as NaOH, black beers, coffee of the "oud bruin" type, low calorie beer, edible ice cream, canned fruit, or bottled with low caloric value, or with little sugar, low caloric value, or with , or without the addition of sugar, jellies, jams and sweets of low calorific value, prepared from fruits and vegetables of low caloric value, bittersweet preserves of fruits and vegetables, Feinkostsalat, sweet and sour preserves and semi-preserved fish and marinated fish, crustaceans and molluscs, low-calorie soups, sauces, mustard, fine bakery products intended for special nutrition, foods intended for use in weight reduction diets referred to in Directive 1996/8 / EC , dietetic foods intended for special medical purposes, as defined in Directive 1999/21 / EC, food supplements, as defined in Directive 2002/46 / EC supplied in liquid form, food supplements, such as was defined in Directive 2002/46 / CE supplied in a solid form, food supplements, as defined in Directive 2002/46 / EC based on vitamins and / or elements minerals supplied in a syrup-like form, or in a chewable form. These directives are incorporated in this document for reference. Particularly preferred are sugar-free hard candy products, sugar-free low-calorie hard candies, hard candies, sugar-free milk chocolate, milk chocolate, sugar-free Gummy bear (sugar-free jelly bears), Low-calorie Gummy Bear with no added sugar, sugar-free dark chocolate, low-calorie, hard candy without sugar, low-calorie, sugar-free candy, low-calorie candy, raspberry jelly, jellies, smooth sour chocolate, toasted candies, sugar-free rice cake, sugar-free mint breath, sugar-free orange-flavored chewy candy and sugar-free jelly beans. In addition, confectionery products may contain additional substances that include but are not limited to butter fat, caramel flavor, citric acid (monohydrate), cherry flavor, chocolate liquor, cocoa butter, cocoa mass , color, corn syrup, cellulose (microcrystalline), disodium phosphate, dry egg albumin, evaporated milk, gelatin, glycerol monostearate, gum arabic, hydrogenated starch hydrolyzate, hydrogenated fat, isomalt, lecithin, lemon oil, maltitol ( syrup, powder and / or granular), half grain of brown rice, Korean black rice, maltol, mocha paste, neohesperidin-DC, orange flavor, pectin, mint flavor, polydextrose, raspberry puree, raspberry puree, salt, sodium caseinate, sorbitol (powder), starch, sucrose, vanillin, vegetable fat, whole milk powder, skimmed milk powder, water and xylitol.
Patents of the United States of North America Nos. 6,627,233; 5,698,181; 5,688,491; 5,451, 404; and 5,009,893 and are incorporated herein by reference in their entirety, including, but not limited to, the flavorings, sweeteners, sweetness enhancers, additional flavoring ingredients, solutions, consumables, consumable compositions, and formulations that are described therein. " In another embodiment, the consumer products are specialty sauces and the invention relates to specialty sauces comprising a sweetener composition of the present invention, or a tabletop sweetener composition of the present invention, preferably, a reduced sugar ketchup. in sugar, to ketchup without added sugar and tomato ketchup. In addition, specialty sauces may contain additional substances that include but are not limited to: citric acid, modified starch, mustard, onion, pectin, polydextrose, sodium saccharin, salt, spices, sucralose, sugar, thickeners, tomato concentrate and vinegar.
In another embodiment, the consumer products are cereals and the invention relates to cereals comprising a sweetener composition of the present invention, or a tabletop sweetener composition of the present invention.
In another embodiment, the consumer products are the dairy products and the invention relates to dairy products comprising a sweetening composition of the present invention, or a composition tabletop sweetener of the present invention, preferably to fruit cream, whipped creams, dairy drinks and vanilla flavored yogurts (skimmed). In addition, dairy products may contain additional substances that include but are not limited to: acesulfame potassium, aspartame, currant, blackberry, cranberry, cyclamate, flavor, fruit preparation, fruit juice concentrate, fructose, gelatin, inulin, oatmeal, orange juice, pectin, raspberry, currant, stabilizer, wheat fiber, water, quarg cheese, yogurt, cream and buttermilk.
In another embodiment, the consumer products are desserts and the invention relates to desserts comprising a sweetener composition of the present invention, or a tabletop sweetener composition of the present invention, preferably to gelatin, red fruit cocktails, strawberry, sorbet ( fat-free / sugar-free) chocolate flavors from instant puddings, instant desserts, vanilla puddings, vanilla pudding-powder mixes and lychee jellies. In addition, the desserts may contain additional substances that include but are not limited to: acesulfame potassium, aspartame, blackberries, brandy, citric acid, caramel color, color, cyclamate, chocolate flavor, cocoa powder, corn starch, disodium phosphate , emulsifier, fructose, granulated sugar, soft white sugar, agar powder, drinkable dextrin, morning meal, maltodextrin, mono- and diglycerides, inulin, polydextrose, lemon juice, maltodextrin, modified milk starch, polydextrose, raspberries, juice currant, salt, soy lecithin, strawberries, strawberry puree, tetrasodium pyrophosphate, lychee flavor, vanilla flavor, wheat starch, water and xanthan gum.
As used herein, the term "desserts" includes, but is not limited to, all desserts mentioned in Directive 2003/115 / EC, of December 22, 2003 and in Directive 94/35 / EC. of June 30, 2004, relating to the sweeteners used in food products. These directives are incorporated in this document for reference. Examples include, but are not limited to flavored water-based desserts, low caloric value, or no added sugar, milk and low-calorie milk-derived pasta preparations, or no added sugars, desserts based on vegetables and fruits, low caloric value, or without added sugars, egg-based desserts, of low calorific value, or without added sugars, desserts based on cereals, low caloric value, or without added sugars, breakfast cereals, or products based on cereals, low caloric value, or without added sugar, desserts based on fat, low calorific value, or without added sugar, edible ice cream, low caloric value, or without added sugars, jams, jellies, jams and candied fruits, low caloric value, or without added sugars, preparations fruit base, low caloric value, or without added sugars, and "chopped", certain flavors of ready-to-eat, pre-packaged foods, salted starch products and coated nuts.
In another embodiment, the consumable product is ice water and the invention relates to water-based ice creams comprising a sweetener composition of the present invention, or a tabletop sweetener composition of the present invention, preferably for "water ice creams". "and strawberry sorbet without added sugar. In addition, water ice creams may contain additional substances that include, but are not limited to acesulfame potassium, aspartame, citric acid, color, fruit concentrate, flavor, isomalt, lemon juice, polydextrose, strawberry puree, sorbitol thickener, and water. .
In another embodiment, the consumable product is creamy ice cream and the invention relates to a creamy ice cream comprising a sweetener composition of the present invention, or a tabletop sweetener composition of the present invention. In addition, the creamy ice cream may contain additional substances including, but not limited to: color, emulsifier, flavor, isomalt, milk fat, fat substitute, skim milk powder, polydextrose and lactitol.
In another embodiment, the consumable product is yogurt and the invention relates to yoghurt comprising a sweetener composition of the present invention, or a tabletop sweetener composition of the present invention. In addition, the yogurt may contain additional substances including, but not limited to: acesulfame potassium, alitame, aspartame, citric acid monohydrate, tri-calcium-dicitrate, cyclamate, Na-cyclamate, fruit preparation, high-grade corn syrup fructose (HFCS), inulin, fructose, fructose syrup, oligofructose syrup, neohesperidin-DC, pectin solution, saccharin, starch, strawberries, strawberry flavor, sucralose, water and yogurt (low fat, preferably between 0.1% and 1.5% fat).
In another embodiment, the consumer products are sweets and the invention relates to sweets comprising a sweetener composition of the present invention, or a tabletop sweetener composition of the present invention. In addition, the confectionery may contain additional substances including, but not limited to: gelling agents, isomalt, maltitol, pectin, sorbitol and strawberries.
In another embodiment, the consumable product is chewing gum and the invention relates to chewing gums comprising a sweetening composition of the present invention, or a table-sweetening composition of the present invention.
The amount of the sweetening composition in the consumable of the present invention is dependent on the concentration of the natural or artificial sweeteners and the contents therein, therefore as in the presence of other auxiliary substances, such as carbon dioxide. , flavors (for example, spices, natural extracts, or oils), colors, acidulants (for example, phosphoric acid and citric acid), preservatives, potassium, sodium.
In another embodiment, the consumable product is a dental product and the invention relates to a dental product comprising a sweetener composition of the present invention. Dental products include, but they are not limited to toothpaste, dental floss, mouthwash, prosthetic adhesive, enamel bleach, fluoride treatments and oral care gels. These products are also known in the art.
In a preferred embodiment, the consumable product is toothpaste and the invention relates to toothpaste comprising a sweetening composition of the present invention. In addition, toothpaste may contain additional substances including but not limited to: abrasive silica, dicalcium phosphate dihydrate, hydrated silica (thickener), ethyl alcohol, peppermint flavor, peppermint flavor, potassium sorbate, lauryl sulfate of sodium, sodium carboxymethylcellulose, sodium monofluorophosphate, sodium monofluorophosphate, sorbitol solution, tetrasodium phosphate and titanium dioxide.
In another embodiment, the consumable product is a cosmetic product and the invention relates to a cosmetic product comprising a sweetening composition of the present invention. Cosmetics include but are not limited to: lipstick, lip balm, lip gloss and petroleum jelly. These products are also known in the art.
In another embodiment, the consumable product is a pharmaceutical product and the invention relates to a pharmaceutical product comprising a sweetening composition of the present invention. Pharmaceutical products include, but are not limited to: over-the-counter drugs and prescription medications, including, but not limited to: non-tobacco snuff, tobacco substitutes, chewable medicines, cough syrups, throat sprays, throat lozenges, cough drops, antibacterial products, pill coatings, gel capsules, soluble fiber preparations, antacids, tablet cores, fast absorbing liquid compositions, stable foam compositions, forms of fast-disintegrating pharmaceutical dosages, beverage concentrates for medicinal purposes, aqueous pharmaceutical suspensions, liquid concentrate compositions, and stabilized sorbic acid solutions, phosphate buffers, saline solutions, emulsions, non-aqueous pharmaceutical solvents, aqueous pharmaceutical vehicles, solid pharmaceutical vehicles , and preservatives / pharmaceutical additives (antimicrobials, antioxidants, chelating agents, inert gases, flavoring agents, coloring agents).
In another embodiment, the consumable product is animal feed, or animal feed and the invention relates to animal feed, or animal feed comprising a sweetener composition of the present invention.
A conventional beverage can contain from 20 g / l to 100 g / l of standard sugar, such as, for example, sucrose and this standard sugar can achieve a first level sweetness. It has now been found that by using the sweetener composition of the present invention at least a part of this standard sugar can be substituted, the amount of sugar in a standard beverage can be reduced, or eliminated maintaining the same level of sweetness .
A conventional tea beverage may contain from 60 g / l to 90 g / l of standard sugar, such as, for example, sucrose. It has now been found that by using the sweetener composition of the present invention, for example, the sweetener composition 1, the amount of sugar in the tea beverage can be reduced by at least 20%, for example by at least 30%. % at least 40%, or at least 55%. In an embodiment in which the beverage is a tea beverage, the tea beverage comprises 20 g / l to 60 g / l, for example, 30 g / l to 50 g / l, 35 g / l to 45 g / l of standard sugar. In one embodiment, the tea beverage comprises the sweetening composition 1 in an amount ranging from 0.11 g / l to 0.27 g / l, for example, from 0.14 g / l to 0.24 g / l. As a result, the tea beverage of the present invention comprises less standard sugar than a conventional tea beverage while maintaining the same sweetness.
A conventional carbonated beverage may contain from 75 g / l to 100 g / l of standard sugar, such as, for example, sucrose. It has now been found that by using the sweetening composition of the present invention, for example, the sweetening composition 1, the amount of sugar in the carbonated beverage can be reduced by at least 20%, for example at least 30%. % at least 40%, or at least 50%. In an embodiment wherein the beverage is a carbonated soft drink, the carbonated beverage comprises from 25 g / l to 75 g / l, for example, from 30 g / l to 70 g / l, 40 g / l to 60 g / l of sugar standard. In one embodiment, the carbonated beverage comprising the sweetener composition 1 in an amount which varies from 0.13 g / l to 0.27 g / l, for example, from 0.16 g / l to 0.24 g / l. As a result, the carbonated carbonated beverages of the invention comprise less standard sugar than a conventional carbonated carbonated beverage while maintaining the same sweetness.
A conventional juice drink may contain from 75 g / l to 100 g / l of standard sugar, such as, for example, sucrose. It has now been discovered that by using the sweetener composition of the present invention, for example, the sweetener composition 1, the dose of sugar can be reduced by at least 20%, for example by at least 30% by at least 40%, or by at least 50%. In a modality in which the beverage is a juice beverage, the juice beverage comprises 25 g / l to 75 g / l, for example, 30 g / l to 70 g / l, 40 g / l to 60 g / l of standard sugar. In one embodiment, the juice beverage comprises the sweetening composition 1 in an amount ranging from 0.13 g / l to 0.27 g / l, for example, from 0.16 g / l to 0.24 g / l. As a result, the sugar juice beverage of the present invention comprises less standard sugar than a conventional carbonated carbonated beverage while maintaining the same sweetness.
A conventional beverage close to water may contain from about 20 g / l to 40 g / l of standard sugar, such as, for example, sucrose. It has now been discovered that by using a sweetening composition of the present invention, for example, the sweetening composition 2, the sugar dosage can be eliminated, or substantially eliminated. In a modality in which the drink is a drink near the water, the drink Near water includes 0 g / l of standard sugar. In one embodiment, the beverage close to the water of the sweetening composition 2, comprises an amount ranging from 0.07 g / l to 0.15 g / l, for example, from 0.09 g / l to 0.14 g / l. As a result, the beverage of the present invention of pulp water comprises little, or no standard sugar, and still maintains a sweetness similar to that of a beverage close to sugar water.
A conventional tea beverage may contain from 60 g / l to 90 g / l of standard sugar, such as, for example, sucrose. It has now been discovered that by using the sweetening composition of the present invention, for example, the sweetening composition 2, the sugar dose can be eliminated, or substantially eliminated. In a modality in which the beverage is a tea beverage, the tea beverage comprises little, or no standard sugar. In one embodiment, the tea beverage comprises the sweetening composition 2 in an amount ranging from 0.23 g / l to 0.40 g / l, for example, from 0.26 g / l to 0.37 g / l. As a result, the tea beverage of the present invention comprises little or no standard sugar and still maintains a sweetness similar to that of a tea drink with sugar.
A conventional carbonated soft drink may contain from 75 g / l to 100 g / l of standard sugar, such as, for example, sucrose. It has now been discovered that by using the sweetening composition of the present invention, for example, the sweetening composition 2, the sugar dosage can be eliminated, or substantially eliminated. In a modality in which the drink is a carbonated soft drink, the beverage carbonated comprises 0 g / l of standard sugar. In one embodiment, the carbonated beverage comprises the sweetening composition 2 in an amount ranging from 0.31 g / l to 0.44 g / l, for example, from 0.34 g / l to 0.41 g / l. As a result, the carbonated soft drink of the invention comprises little or no standard sugar, and still maintains a sweetness similar to that of a sugary carbonated beverage.
A conventional juice drink may contain from 75 g / l to 100 g / l of standard sugar, such as, for example, sucrose. It has now been discovered that by using a sweetening composition of the present invention, for example, sweetening composition 2, the sugar dose can be eliminated, or substantially eliminated. In a modality in which the beverage is a juice beverage, the juice beverage comprises 0 g / l of standard sugar. In one embodiment, the juice beverage comprises the sweetening composition 2 in an amount ranging from 0.31 g / l to 0.44 g / l, for example, from 0.28 g / l to 0.41 g / l. As a result, the sugar juice beverage of the present invention comprises little or no standard sugar and still maintains a sweetness similar to that of a sweetened juice drink.
A conventional nectar can contain 50 g / l to 80 g / l of standard sugar, such as, for example, sucrose. It has now been discovered that by using the sweetening composition of the present invention, for example, the sweetening composition 2, the dose of sugar can be eliminated, or substantially eliminated. In a modality in which the drink is a nectar and, the nectar comprises 0 g / l of standard sugar. In one modality, the nectar comprises sweetener composition 2 in an amount ranging from 0.20 g / l to 0.34 g / l, for example, from 0.17 g / l to 0.31 g / l. As a result, the nectar of the present invention comprises little or no standard sugar and still maintains the sweetness similar to that of a sweetened nectar.
In one embodiment, the composition of the consumable product comprises: (a) a drink; Y (b) a sweetening composition comprising acesulfame potassium and a composition X comprising the following substances: (i) naringin; (vi) 4-methoxy salicylaldehyde; (vii) syringaldehyde; (viii) CR -5,6-dihydro-6-pentyl-2H-pyran-2-one; Y (ix) a mixture of cis- and irra-whiskey lactone.
In one embodiment, the composition of the consumable product comprises: (a) a drink; Y (b) a sweetening composition comprising acesulfame potassium and a composition X comprising the following substances: (i) naringin; (iii) syringaldehyde; (iv) (7? j-5,6-dihydro-6-pentyl-2H-pyran-2-one; (v) a mixture of cis-and-frans-whiskey lactone.
In one embodiment, the composition of the consumable product comprises, (a) a drink; Y (b) a sweetening composition comprising acesulfame potassium and a composition X comprising the following substances: (1) naringin, preferably of natural origin; (2a) syringaldehyde; (2b) acetoin; (3a) lactone massoia; preferably of natural origin; (3b) lactone whiskey; (3c) dodecalactone delta; (3d) undecalactone delta; (3e) deltalactone delta; (3f) tetradecalactone delta; (4a) L-alanine; (4b) L-leucine; (4c) glycine; (4d) L-aspartic acid; (4e) L-threonine; (4f) L-isoleucine; (4g) L-tyrosine; (4h) L-proline; (4i) L-serine; (4j) L-valine; (4k) L-glutamic acid; (4I) taurine; (4m) maltol; (4n) maltodextrin MD14, and (4th) gum arabic (powdered gum).
In one embodiment, the composition of the consumable product comprises: (a) a drink; Y (b) a sweetening composition comprising acesulfame potassium and a composition X comprising the following substances: (1) naringin, preferably of natural origin; (2a) syringaldehyde; (2b) diacetyl; (2c) acetoin; (3a) lactone massoia; preferably of natural origin; (3b) lactone whiskey; (3c) dodecalactone delta; (3d) undecalactone delta; (3e) deltalactone delta; (3f) tetradecalactone delta; (4a) L-alanine; (4b) L-leucine; (4c) glycine; (4d) L-aspartic acid; (4e) L-threonine; (4f) L-isoleucine; (4g) L-tyrosine; (4h) L-proline; (4i) L-serine; (4j) L-valine; (4k) L-glutamic acid; (41) taurine; (4m) maltol; (4n) maltodextrin MD14, and (4th) gum arabic (powdered gum).
In one embodiment, the composition of the consumable product comprises: (a) a drink; Y (b) a sweetening composition comprising acesulfame potassium and a composition X comprising the following substances: (1) naringin, preferably of natural origin; (2a) syringaldehyde; (2b) diacetyl; (2c) acetoin; (2d) methoxy salicylaldehyde; (3a) lactone massoia; preferably of natural origin; (3b) lactone whiskey; (3c) dodecalactone delta; (3d) undecalactone delta; (3e) deltalactone delta; (3f) tetradecalactone delta; (4a) L-alanine; (4b) L-leucine; (4c) glycine; (4d) L-aspartic acid; (4e) L-threonine; (4f) L-isoleucine; (4g) L-tyrosine; (4h) L-proline; (4i) L-serine; (4j) L-valine; (4k) L-glutamic acid; (41) taurine; (4m) maltol; (4n) maltodextrin MD14, and (4th) gum arabic (powdered gum).
In one modality, the composition of the consumable product (a) a drink; Y (b) a sweetening composition comprising acesulfame a composition X comprising the following substances: (1) naringin, preferably of natural origin; (2a) syringaldehyde; (2b) acetoin; (3a) lactone massoia; preferably of natural origin; (3b) lactone whiskey; (3c) dodecalactone delta; (3d) undecalactone delta; (3e) deltalactone delta; (3f) tetradecalactone delta; (4a) L-alanine; (4b) L-leucine; (4c) glycine; (4d) L-aspartic acid; (4e) L-threonine; (4f) L-isoleucine; (4g) L-tyrosine; (4h) L-proline; (4¡) L-serine; (4j) L-valine; (4k) L-glutamic acid; (41) taurine; (4m) maltol; (4n) maltodextrin MD14, and (4th) gum arabic (powdered gum).
In one embodiment, the composition of the consumable product comprises: (a) a drink; Y (b) a sweetening composition comprising acesulfame potassium and a composition X comprising the following substances: (1) naringin, preferably of natural origin; (2a) syringaldehyde; (2b) acetoin; (2c) diacetyl; (3a) lactone massoia; preferably of natural origin; (3b) lactone whiskey; (3c) dodecalactone delta; (3d) undecalactone delta; (3e) deltalactone delta; (4a) L-alanine; (4b) L-leucine; (4c) glycine; (4d) L-aspartic acid; (4e) L-lysine monohydrate; (4f) L-threonine; (4g) L-isoleucine; (4h) L-tyrosine; (4i) L-methionine; (4j) L-proline; (4k) L-serine; (41) L-valine; (4m) L-glutamic acid, and (4n) maltol.
In one embodiment, the composition of the consumable product comprises: (a) a drink; Y (b) a sweetening composition comprising acesulfame potassium and a composition X comprising the following substances: (1) naringin, preferably of natural origin; (2a) methoxysalicylaldehyde; (2b) syringaldehyde; (2c) acetoin; (2d) diacetyl; (3a) lactone massoia; preferably of natural origin; (3b) lactone whiskey; (3c) dodecalactone delta; (3d) undecalactone delta; (3e) deltalactone delta; (4a) L-alanine; (4b) L-leucine; (4c) glycine; (4d) L-aspartic acid; (4e) L-lysine monohydrate; (4f) L-threonine; (4g) L-isoleucine; (4h) L-tyrosine; (4i) L-methionine; (4j) L-proline; (4k) L-serine; (41) L-valine; (4m) L-glutamic acid, and (4n) maltol.
In one embodiment, the composition of the consumable product comprises: (a) a drink; Y (b) a sweetening composition comprising acesulfame potassium and a composition X comprising the following substances: (1) naringin, preferably of natural origin; (2a) acetoin; preferably of natural origin; (2b) diacetyl; preferably of natural origin; (3a) lactone massoia; preferably of natural origin; (3b) dodecalactone delta; preferably of natural origin; (3c) deltalactone delta; preferably of natural origin; (4a) L-valine; preferably of natural origin; (4b) maltol; preferably of natural origin; (4c) of maltodextrin, MD 14, and (4d) gum arabic (powdered gum).
In one embodiment, the composition of the consumable product comprises: (a) a drink; Y (b) a sweetening composition comprising acesulfame potassium and a composition X comprising the following substances: (1) naringin, preferably of natural origin; (2a) acetoin; preferably of natural origin; (3a) lactone massoia; preferably of natural origin; • (3b) dodecalactone delta; preferably of natural origin; (3c) deltalactone delta; preferably of natural origin; (4a) L-valine; preferably of natural origin; (4b) maltol; preferably of natural origin; (4c) maltodextrin, MD 14, and (4d) gum arabic (powdered gum).
In another aspect, the invention relates to a method for sweetening a composition of the consumable product, comprising the step of adding to a consumable product the flavoring, or composition X, as defined above, to produce a composition of a sweetened consumable product, wherein the sweetened consumable product has substantially no unpleasant unpleasant taste, aftertaste, or sweetness.
Preferably, the effect of the flavoring composition X remains at least as long as the flavor of the consumable product is perceived.
Preferably, the sweetened consumable product has a rich flavor.
In another aspect, the invention relates to a method for providing a sweetening composition, or a sweetness enhancer, comprising the step of adding to a sweetener, or a sweetness enhancer the flavoring, or composition X, as defined above to produce a sweetening composition, or a sweetness enhancer, wherein the sweetener, or sweetness enhancing composition has substantially no unpleasant unpleasant taste, aftertaste, or sweetness.
Although the invention has been described in detail, modifications within the spirit and scope of the present invention will be readily apparent to those skilled in the art. In view of the above discussion, relevant knowledge in the art and references were discussed above in relation to the Background and Detailed Description, the disclosures of which are all incorporated herein by reference. In addition, it should be understood that aspects of this invention and portions of various embodiments and various different features cited below and / or in the appended elements may be combined, or exchanged in whole or in part. In the above descriptions of the various modalities, said forms of modality that refer to another form of modality may be suitably combined with other forms of modality, as will be appreciated by one skilled in the art. In addition, those skilled in the art will appreciate that the foregoing description is by way of example only, and is not intended to limit the invention.
Examples for Part A and Part B - Taste and Saliva Test with the compositions of the present invention The following Examples for Part A and Part B are merely specific embodiments of the present invention and are intended to illustrate but not limit the invention.
A. Taste and saliva test in relation to the bitter / sweet aftertaste: The use of a panel of 11 trained sensory evaluators - Examples 1 and 2, from Part A and Part B 1. General conditions of the test All tests were conducted under controlled and standardized conditions based on international standards (DIN 10962 and ISO 8589).
Ambient temperature and humidity (20 ° C and 40-70% relative humidity) were constantly tracked. The air was constantly exchanged.
The panelists were seated in sensory test booths in order to allow individual evaluation without being disturbed. The lighting was identical for each member of the panel, flexible condition of red light in broad daylight.
All samples were presented according to a completely balanced experimental design. The samples were prepared by a trained laboratory assistant. 35 ml of the samples were served in plastic cups labeled with random three-digit blind codes. All beverages were measured at a service temperature of 6.0 ° C to 8.0 ° C. The data was collected on paper (in order to be quick and direct), together with a digital timer.
Neutralization between samples was guaranteed by time (interruptions of a minimum of 15 minutes) and by offering a variety of neutralizing foods and beverages such as still water, cucumber, white bread baguettes and rice crackers. However, in the last 5 minutes of the interruption, only the water was allowed to give the mouth time to recover. 2. Test Conditions The panel used the scale of sweetness anchored by three Sucrose concentrations: 1. 1% very weak sucrose (intensity 1 on a linear scale of 10 points) 7% moderate sucrose (intensity 5 on a linear scale of 10 points) 21. 5% very strong sucrose (intensity of 10 on a 10-point linear scale) The sweetness was evaluated with the first drink (max 30 ml, min of 15 ml) and scored in the aftertaste (after 2 minutes).
The bitter aftertaste was evaluated with the second drink (max 30 ml, min of 15 ml) (after 2 minutes) and evaluated independently of the temporal dimension.
All samples were analyzed in duplicate.
The panelists were asked to estimate the bitter aftertaste in each case on a scale of 0 (not perceptible) to 10 (very strong). 3. Example 1, for Part A and Part B: Taste and saliva test in relation to the bitter aftertaste The flavor of a sample of a sweetening composition comprising acesulfame potassium, sucralose and composition X of the invention with respect to the bitter aftertaste was evaluated using a panel of trained sensory evaluators experienced in the descriptive sensory analysis. 11 panelists were asked to test the quality of the individual samples of 35 ml of volume.
As used in the examples, the term "concentration (ppm by weight)" means "concentration based on the total weight of the sample (ppm by weight)".
The following liquids have been evaluated: Sample 1: A preparation comprising Objective Sugar (Brix grade 10 of sucrose) and water.
Sample 2: A preparation comprising 500 ppm by weight of acesulfame K and water.
Sample 3: A preparation comprising 500 ppm by weight of acesulfame K, sucralose 75 ppm by weight and water.
Sample 4: A preparation comprising water and the following ingredients: Panelists were asked to taste samples 1 to 4 and to evaluate the bitter aftertaste of samples 1 to 4 to determine the bitter aftertaste of a sweetening composition comprising acesulfame potassium, sucralose and composition X of the invention.
Results: The taste and saliva test results are based on a qualitative evaluation of the differences between the four samples, and are shown in Figure 1. The bar chart demonstrating that a sweetening composition comprising acesulfame potassium, sucralose and the Composition X of the invention is perceived by the panelists as having a bitter taste significantly less than the sweetening composition in the respective composition X of the invention. 4. Example 2, for Part A and Part B: Taste and saliva test in relation to sweetness in the aftertaste The flavor of a sample of a sweetening composition comprising acesulfame potassium, sucralose and the composition X of the invention was evaluated with respect to the sweetness in the aftertaste by the use of a panel of trained sensory evaluators experienced in descriptive sensory analysis, in comparison with the sweet aftertaste of sucrose and a sweetening composition comprising acesulfame potassium, respectively. Eleven panelists were asked to test the quality of individual samples of 35 ml volume.
As used in the examples, the term "concentration (ppm by weight)" means "concentration based on the total weight of the sample (ppm by weight)".
The following liquids have been evaluated: Sample 1: A preparation comprising target sugar (10 Brix grade of sucrose) and water.
Sample 2: A preparation comprising 500 ppm by weight of acesulfame K, sucralose 75 ppm by weight and water.
Sample 3: A preparation comprising water and the following ingredients: Panelists were asked to taste samples 1 to 3 and to evaluate the sweet taste of samples 1 to 3 to determine the sweetness in flavor of a sweetening composition comprising acesulfame potassium, sucralose and composition X of the invention.
Results: The taste and saliva test results are based on a qualitative evaluation of the differences between the three samples and the sample in Figure 2. The bar diagram shows that sucrose is less sweet in aftertaste than acesulfame potassium and sucralose, and that a sweetening composition comprising acesulfame potassium, sucralose and the composition of the invention is perceived by the panelists as having the strongest sweetness in the aftertaste. 5. Summary: The results of the taste and saliva test demonstrate that, surprisingly and unexpectedly, the composition of the invention 1) significantly reduces the bitter aftertaste of the sweetening compositions, and 2) that results in a prolonged sweetness of the sweetening composition in the aftertaste. . As such, the composition of the invention is capable of providing a reduction in the amount of sweetener used.
B. Taste and saliva test with respect to bitter taste / sweetness in aftertaste: Using a panel of 4 trained sensory evaluators - Examples 3 to 3, for Part A v / or Part B 1. General test conditions All tests were carried out under controlled and standardized conditions.
The samples were prepared by a trained laboratory assistant. 35 ml of the samples were served at room temperature in plastic cups.
The neutralization between the samples was guaranteed by, the time (interruptions of at least 15 minutes), and by the consumption of a variety of neutralizing foods and drinks, such as water. 2. Test conditions The following samples comprising a composition of the invention were tested for their ability to improve the taste of artificial sweeteners.
All samples were analyzed in duplicate and evaluated at least 3 different concentrations compared to 3 base samples (samples 1 to 3).
As used in the examples, the term "concentration (ppm by weight)" means "concentration based on the total weight of the sample (ppm by weight)".
The following base samples have been used: Sample 1: A preparation comprising sucrose (grade 10 Brix) and water ("Goal of Sugar") Sample 2: A preparation comprising 350 ppm by weight of acesulfame K and water Sample 3: A preparation comprising 350 ppm by weight of acesulfame K, sucralose 80 ppm by weight and water The flavor of a sample of a sweetening composition comprising acesulfame potassium, sucralose and a composition of the invention was evaluated, using a panel of trained sensory evaluators, Experienced in descriptive sensory analysis. Four panelists were asked to test the quality of individual samples of 35 ml in volume.
The panelists were asked to evaluate and describe the flavor impression of the samples from 4 to 32, which comprise a sweetening composition comprising acesulfame potassium, sucralose and a composition of the invention, for example, the bitter aftertaste, the creaminess, fullness and character of the sweeteners in each case compared to base samples 1 to 3.
The results of the taste and saliva test are based, in each case, on a qualitative evaluation of the differences between the samples.
Example 3. From Part A and Part B Sample 4: A preparation comprising water, acesulfame K (350 ppm by weight), sucralose (80 ppm by weight) and a composition comprising the following substances: Results: Sample 4 comprising acesulfame potassium, sucralose and composition X of the invention, as defined above It was perceived by all the panelists as reducing the bitterness, and improving the creaminess, the fullness and the character of the sweeteners.
Example 4. for Part A and Part B Sample 5: A preparation comprising water, acesulfame K (350 ppm by weight), sucralose (80 ppm by weight) and a composition comprising the following substances: Results: Sample 5 comprising acesulfame potassium, sucralose and the composition of the invention, as defined above, was perceived by all the panelists as reducing the bitterness, and improving the creaminess, fullness and character of the sweeteners. The amino acids provide a better aftertaste than the preparation of Example 3 which does not comprise amino acids. Also the fullness of the product is much more comparable with sugar.
Example 5. for Part A and Part B Sample 6: A preparation comprising water, Acesulfame K (350 ppm by weight), Sucralose (80 ppm by weight) and a composition comprising the following substances: Results: Sample 6 comprising Acesulfame potassium, Sucralose and composition X of the invention, as defined above, was perceived by all the panelists as reducing bitterness, and improving the creaminess, fullness and character of the sweeteners.
Example 6, for Part A and Part B Sample 7: A preparation comprising water, Acesulfame K (350 ppm by weight), Sucralose (80 ppm by weight) and a composition comprising the following substances: Results: Sample 7 comprising Acesulfame potassium, Sucralose and the composition of the invention, as defined above, was perceived by all the panelists as reducing the bitterness, and improving the creaminess, the fullness and the character of the sweeteners. The amino acids provide a better aftertaste than the preparation of Example 5 which does not comprise amino acids. Also the fullness of the product is much more comparable with sugar.
Example 7, for Part A and Part B Sample 8: A preparation comprising water, Acesulfame K (350 ppm by weight), Sucralose (80 ppm by weight) and a composition comprising the following substances: Results: Sample 8 comprising Acesulfame potassium, Sucralose and the composition of the invention, as defined above, was perceived by all the panelists as reducing bitterness, and improving the creaminess, fullness and character of the sweeteners.
Example 8. for Part A and Part B Sample 9: A preparation comprising water, Acesulfame K (350 ppm by weight), Sucralose (80 ppm by weight) and a composition comprising the following substances: Results: Sample 9 comprising Acesulfame potassium, Sucralose and the composition of the invention, as defined above, was perceived by all the panelists as reducing bitterness, and improving the creaminess, fullness and character of the sweeteners. The amino acids provide a better aftertaste than the preparation of Example 7 which does not comprise amino acids. Also the fullness of the product is much more comparable with sugar.
Example 9, for Part A and Part B Sample 10: A preparation comprising water, Acesulfame K (350 ppm by weight), Sucralose (80 ppm by weight) and a composition comprising the following substances, ie, a composition without the blocking agent of the bitter Naringin: Results: Sample 10 comprising Acesulfame potassium, Sucralose, and the compounds listed above was perceived by all the panelists as improving the creaminess, fullness and character of the sweeteners, but still with bitter persistence.
Example 10. for Part A and Part B Sample 11: A preparation comprising water, Acesulfame K (350 ppm by weight), Sucralose (80 ppm by weight) and a composition comprising the following substances, ie a composition X without the blocking agent of the bitter Naringin: Results: Sample 11 comprising Acesulfame potassium, Sucralose, and the compounds listed above was perceived by all the panelists as enhancing the creaminess, fullness and character of the sweeteners, but still with bitter persistence. The amino acids provided a better aftertaste than the preparation of Example 9 which does not comprise amino acids. Also the fullness of the product was much more comparable with sugar.
Example 11, for Part A and Part B Sample 12. A preparation comprising water, Acesulfame K (350 ppm by weight), Sucralose (80 ppm by weight) and the additional compounds listed below: Results: Benzaldehyde in sample 12 used below its threshold did not add any other effect to the composition of the invention.
Example 12, for Part A and Part B Sample 13: A preparation comprising water, Acesulfame K (350 ppm by weight), Sucralose (75 ppm by weight) and the additional compounds listed below: Results: The benzaldehyde in sample 13 used below its threshold did not add any other effect to the composition of the invention.
Example 13, for Part A and Part B Sample 14: A preparation comprising water, Acesulfame K (350 ppm by weight), Sucralose (80 ppm by weight) and a composition X comprising the following substances: Results: The undecalactone delta was perceived by all panelists as not being too volatile and adding a creamy taste, and as improving the overall composition.
Example 14. for Part B Sample 15: A preparation comprising water, Acesulfame K (350 ppm by weight), Sucralose (80 ppm by weight) and a composition X comprising the following substances: Results: The sample 15 comprising Acesulfame potassium, Sucralose and the composition of the invention, as defined above, was perceived by all the panelists as improving the bitter aftertaste and the sweetener profile.
Example 15, for Part B Sample 16: A preparation comprising water, Acesulfame K (350 ppm by weight), Sucralose (80 ppm by weight) and a composition comprising the following substances: Results: Sample 16 comprising Acesulfame potassium, Sucralose and the composition of the invention, as defined above, was perceived by all panelists as enhancing the bitter aftertaste and the sweetener profile. The amino acids provide better aftertaste than the preparation of Example 14 which does not comprise amino acids. Also the fullness of the product is much more comparable with sugar.
Example 16. for Part B Sample 17: A preparation comprising water, Acesulfame K (350 ppm by weight), Sucralose (80 ppm by weight) and a composition X comprising the following substances: Results: The sample 17 comprising Acesulfame potassium, Sucralose and the composition of the invention, as defined above, was perceived by all the panelists as it improves the bitterness. A part of creaminess and fullness is more like sugar.
Example 17. for Part B Sample 18: A preparation comprising water, Acesulfame K (350 ppm by weight), Sucralose (80 ppm by weight) and a composition comprising the following substances: Results: Sample 18 comprising Acesulfame potassium, Sucralose and the composition of the invention, as defined above, was perceived by all the panelists as improving the bitter aftertaste and the sweetener profile. The amino acids provide better aftertaste than the preparation of Example 16 which does not comprise amino acids. Also the fullness of the product is much more comparable with sugar.
Example 18, for Part B Sample 19: A preparation comprising water, Acesulfame K (350 ppm by weight), Sucralose (80 ppm by weight) and a composition X comprising the following substances: Results: Sample 19 comprising Acesulfame potassium, Sucralose and the composition of the invention as defined above ie Naringin, was perceived by all the panelists as improving the bitter aftertaste of Acesulfame K.
Example 19, for Part B Sample 20: A preparation comprising water, Acesulfame K (350 ppm by weight), Sucralose (80 ppm by weight) and a composition comprising the following substances: Results: Sample 17 comprising Acesulfame potassium, Sucralose and the composition of the invention, as defined above, was perceived by all the panelists as not only improving the bitter aftertaste of Acesulfame K but also the taste in general, which is more completo.es.es, like sugar, and less watery. The amino acids provide a better aftertaste than the preparation of Example 13 which does not comprise amino acids.
Example 20, for Part B Sample 21: A preparation comprising water, Acesulfame K (350 ppm by weight), Sucralose (80 ppm by weight) and a composition comprising the following substances: Results: Sample 21 comprising Acesulfame potassium, Sucralose and the composition of the invention, as defined above, was perceived by all the panelists as improving the bitter aftertaste of Acesulfame K and the feeling in the mouth in general, which is more complete, that is, like sugar, and less watery.
Example 21, for Part B Sample 22: A preparation comprising water, Acesulfame K (350 ppm by weight), Sucralose (80 ppm by weight) and a composition comprising the following substances: Results: Sample 22 comprising Acesulfame potassium, Sucralose and the composition of the invention, as defined above, was perceived by all the panelists as improving the bitter aftertaste of Acesulfame K and the mouthfeel in general, which is more complete, that is, like sugar, and less watery. Sample 22 provides a better fatty sensation in the mouth and a better nature of the sugar than the sample 21.
Example 22. for Part B Sample 23: A preparation comprising water, Acesulfame K (350 ppm by weight), Sucralose (80 ppm by weight) and a composition comprising the following substances: Results: Sample 23 comprising Acesulfame potassium, Sucralose and the composition of the invention, as defined above, was perceived by all the panelists as providing a bit of creaminess and the aldehyde improves mouthfeel.
Example 23, for Part B Sample 24: A preparation comprising water, Acesulfame K (350 ppm by weight), Sucralose (80 ppm by weight) and a composition comprising the following substances: Results: Sample 24 comprising Acesulfame potassium, Sucralose and the composition of the invention, as defined above, was perceived by all the panelists as providing a bit of creaminess and the aldehyde improves mouthfeel. The amino acids provide a better mouthfeel than the preparation of Example 17 which does not comprise amino acids.
Example 24. for Part B Sample 25: A preparation comprising water, Acesulfame K (350 ppm by weight), Sucralose (80 ppm by weight) and a composition comprising the following substances: Results: The sample 25 comprising Acesulfame potassium, Sucralose and the composition of the invention, as defined above, was perceived by all the panelists as improving the smoothness and fullness of the sweeteners.
Example 25, for Part B Sample 26: A preparation comprising water, Acesulfame K (350 ppm by weight), Sucralose (80 ppm by weight) and a composition that It comprises the following substances: Results: Sample 26 comprising Acesulfame potassium, Sucralose and the composition of the invention, as defined above, was perceived by all panelists as enhancing the smoothness and fullness of the sweeteners. Amino acids provide a better mouthfeel than the preparation of Example 19 that does not comprise amino acids.
Example 26. for Part B Sample 27: A preparation comprising water, Acesulfame K (350 ppm by weight), Sucralose (80 ppm by weight) and a composition comprising the following substances: Results: Sample 27 comprising Acesulfame potassium, Sucralose and the composition of the invention, as defined above, was perceived by all the panelists as improving the creaminess and sweetness of the sweeteners.
Example 27. for Part B Sample 28: A preparation comprising water, Acesulfame K (350 ppm by weight), Sucralose (80 ppm by weight) and a composition comprising the following substances: Results: Sample 28 comprising Acesulfame potassium, Sucralose and the composition of the invention, as defined above, was perceived by all the panelists as improving the creaminess and sweetness of the sweeteners. The amino acids provide a better mouthfeel than the preparation of Example 21 which does not comprise amino acids.
Example 28, for Part B Sample 29: A preparation comprising water, Acesulfame K (350 ppm by weight), Sucralose (80 ppm by weight) and a composition comprising the following substances: Results: Sample 29 comprising Acesulfame potassium, Sucralose and the composition of the invention, as defined above, was perceived by all the panelists as improving creaminess and smoothness.
Example 29, for Part B Sample 30: A preparation comprising water, Acesulfame K (350 ppm by weight), Sucralose (80 ppm by weight) and a composition comprising the following substances: Results: The sample 30 comprising Acesulfame potassium, Sucralose and the composition of the invention, as defined above, was perceived by all the panelists as improving creaminess and smoothness. The amino acids provide a better aftertaste than the preparation of Example 23 which does not comprise amino acids.
Example 30, for Part B Sample 31: A preparation comprising water, Acesulfame K (350 ppm by weight), Sucralose (80 ppm by weight) and the following substances: Results: Quinine, at a concentration below its threshold, does not add anything to the effects of the composition.
Example 31. for Part B Sample 32: A preparation comprising water, Acesulfame K (350 ppm by weight), Sucralose (80 ppm by weight) and the following substances: Results: Quinine, at a concentration below its threshold, does not add anything to the effects of the composition.
C. Taste and saliva test with respect to bitter aftertaste / sweetness in aftertaste: Using a panel of 5 trained sensory evaluators - Examples 32 and 33, for Part A and Part B 1. General test conditions All trials were conducted by controlled and standardized conditions.
The samples were prepared by trained laboratory assistants. 35 ml of the samples were served in plastic cups. All beverages were measured at a service temperature of 6.0 ° C to 8.0 ° C. The data was collected on paper (in order to be quick and simple) together with a digital timer.
Neutralization between samples was guaranteed by, time (interruptions of 15 minutes minutes) and offering a variety of neutralizing foods and beverages such as still water, cucumber, white bread and unsalted rice crackers. However, in the last 5 min of the recess, only water was allowed to give time to the mouth to recover. 2. Test conditions The group used the scale of sweetness supported by three concentrations of sucrose: 1. 1% very weak sucrose (intensity 1 on a linear scale of 10 points) 7% moderate sucrose (intensity 5 on a linear scale of 10 points) 21. 5% very strong sucrose (intensity of 10 on a 10-point linear scale) The sweetness was evaluated with the first drink (max 30 ml, min., 15 ml) and scored in the aftertaste (after 2 minutes).
With the second drink (max 30 ml, min of 15 ml) the bitter aftertaste (after 2 minutes) was evaluated and punctuated in the form of the temporal dimension.
All samples were analyzed in duplicate.
The panelists were asked to evaluate the bitter aftertaste in each case on a scale of 0 (not perceptible) to 10 (very strong). 3. Example 32. Part A v Part B: The taste test of saliva in relation to bitter aftertaste The flavor of a sample of a sweetening composition comprising acesulfame potassium, sucralose and composition X of the invention with respect to bitter aftertaste, was evaluated using a panel of trained sensory evaluators experienced in the descriptive sensory analysis. Eleven panelists were asked to test the quality of individual samples of 35 ml in volume.
As used in the examples, the term "concentration (ppm by weight)" means "concentration based on the total weight of the sample (ppm by weight)".
The following liquids have been evaluated: Sample 1: A preparation comprising sugar Objective (Brix grade 10 for sucrose) and water.
Sample 2: A preparation comprising 500 ppm by weight of acesulfame K and water.
Sample 3: A preparation comprising 500 ppm by weight of acesulfame K, sucralose 75 ppm by weight and water.
Sample 4: A preparation comprising 350 ppm by weight of acesulfame K, 80 ppm by weight of sucralose and water.
Sample 5: A preparation comprising water, acesulfame K, sucralose and composition X comprising substances (1) to (10).
Sample 6: A preparation comprising water, acesulfame K, Sucralose and the composition comprising substances (1) to (25): Sample 7: A preparation comprising water, Acesulfame K, Sucralose and composition X comprising substances (1) to (26) Sample 8: A preparation comprising water, Acesulfame Sucralose and composition X comprising substances (1) to (9): Sample 9: A preparation comprising water, Acesulfame K, Sucralose and composition X comprising substances of (1) to (9) and (11) to (25): Sample 10: A preparation comprising water, Acesulfame K, Sucralose and composition X comprising the substances of (1) to (9) and (11) to (26) The panelists were asked to taste samples 1 to 10 and to evaluate the bitter aftertaste of samples 1 to 10 to determine the bitter aftertaste of a sweetening composition comprising acesulfame potassium, sucralose and composition X of the invention.
Results: The results of the taste and saliva test are based on a qualitative evaluation of the differences between the seven samples. Samples 5 to 10 comprising acesulfame potassium, sucralose and a composition of the invention were perceived by all panellists as having a significantly lower bitter taste compared to the respective sweetening composition of samples 2 to 4 without a composition of the invention and the samples of these were perceived as being sweeter than samples 1 to 4. 4. Example 33, Part A v Part B: The taste test of saliva in relation to the sweetness in the aftertaste The flavor of a sample of a sweetening composition comprising acesulfame potassium, sucralose and the composition of the invention was evaluated with respect to the sweetness in the aftertaste by the use of a panel of trained sensory evaluators experienced in descriptive sensory analysis, in comparison with the sweet aftertaste of sucrose and a sweetening composition comprising acesulfame potassium, respectively. Four panelists were asked to test the quality of individual samples of 35 ml in volume.
Samples were evaluated with the same composition as in the Example 1 : Panelists were asked to taste samples 1 to 10 and evaluate the sweet taste of samples 1 to 10 to determine the sweetness in the flavor of a sweetening composition comprising acesulfame potassium, sucralose and the composition of the invention.
Results: The results of the taste and saliva test are based on a qualitative evaluation of the differences between the seven samples. Sample 1 comprising sucrose was perceived by all panelists as less sweet in aftertaste compared to acesulfame potassium and sucralose. Samples 5 to 10 comprising acesulfame potassium, sucralose and a Composition X of the invention were perceived by all panellists as having a significantly lower persistent aftertaste compared to the respective sweetener composition of samples 2 to 4 without a composition of the invention. 5. Summary: The results of the saliva and taste test demonstrate that, surprisingly and unexpectedly, the compositions of the invention 1) significantly reduce the bitter taste of the sweetening compositions, and 2) increase the perception of sweetness and 3) result in the decrease of the persistent sweetness of the sweetening composition in the aftertaste. As such, the compositions of the invention are capable of providing a reduction in the amount of sweetener used.
Example 34, for Part B Identification of Naringin as a taste-modifying compound The naringin was diluted in water until the diluted solution reached a concentration of 1.6 ppm by weight. At this concentration, its taste was no longer detectable in the water.
Then, naringin was tested at this concentration in a solution of acesulfame K (350 ppm) in a solution and a solution of acesulfame K (350 ppm by weight) / sucralose (80 ppm by weight). At this concentration, although not detectable, naringin was considered by all the panelists to improve the bitter taste of acesulfame K.
D. Comparative taste and saliva test, with respect to taste, sensation of fullness and creaminess of artificial sweeteners: Using a panel of 4 trained sensory evaluators Examples 35 v 36. for Part A 1. General test conditions All tests were carried out under controlled and standardized conditions.
The samples were prepared by a laboratory assistant trained. 35 ml of the samples were served at room temperature in plastic cups.
Neutralization between the samples was guaranteed by the time (interruptions of 15 minutes minimum) and by the consumption of a variety of neutralizing foods and beverages, such as still water. 2. Test conditions The following samples comprising a Composition X of the invention were tested for their ability to improve the aftertaste, fullness and creaminess of artificial sweeteners.
In this test of taste and saliva, the descriptors of aftertaste, fullness and creaminess have the following meanings: Regusto means the aftertaste of the artificial sweetener (s).
Fullness means the body and the fullness of the sweetening compositions.
Cremosity means the creaminess of the sweetening compositions.
All samples were tested in duplicate and evaluated in direct comparison with a sample comprising artificial sweetener (s) in combination with only the bitter blocking agent, naringin, (sample 1, for example sample 1a, or shows 1b). There are no other compounds that are used in combination with the artificial sweetener (s) and the naringin.
The flavor of a sample of the sweetening composition comprising artificial sweetener (s) and a composition X of the invention (samples 2 to 8, eg, samples 2a to 8a, or samples 2b to 8b) were evaluated using a panel of trained sensory evaluators with experience in descriptive sensory analysis. Four panelists were asked to test the quality of individual samples of 35 ml in volume.
Panelists were asked to evaluate and quantify the taste masking properties of samples 2 to 8 (for example, samples 2a to 8a, or samples 2b to 8b) with respect to aftertaste, fullness and creaminess in a scale that goes from 0 to 10, compared to sample 1. Sample 1 (for example, sample 1a, or sample 1b) was set at 5.
With respect to taste, the panelists were asked to score a sample of less than 5 if the sample had a lower taste compared to sample 1.
With regard to fullness and creaminess, the panelists were asked to score a sample greater than 5 if the sample had an improved fullness and / or creaminess compared to sample 1.
The results of the taste and saliva test are based on the evaluation of the differences between the samples. 3. Example 35: Comparative taste test and saliva test based on acesulfame K The flavors of the samples of the sweetening compositions comprising the artificial sweetener acesulfame K and the compositions X of the invention (samples 2a to 8a) were tested and evaluated in direct comparison with a sample comprising only acesulfame K and Naringin (sample 1a) .
Sample 1a: A preparation comprising water, acesulfame K (350 ppm by weight) and the bitter taste blocking agent naringin present at a concentration of 1.6 ppm by weight.
Sample 2a: A preparation comprising water, acesulfame K (350 ppm by weight), and a Composition X of the invention comprising the following substances: Sample 3a: A preparation comprising water, acesulfame K (350 ppm by weight), and a composition X of the invention comprising the following substances: Sample 4a: A preparation comprising water, Acesulfame K (350 ppm by weight), and a composition X of the invention comprising the following substances: Sample 5a: A preparation comprising water, Acesulfame K (350 ppm by weight), and a composition X of the invention comprising the following substances: Sample 6a: A preparation comprising water, acesulfame K (350 ppm by weight), and a composition X of the invention comprising the following substances: Sample 7a: A preparation comprising water, Acesulfame K (350 ppm by weight), and a composition X of the invention comprising the following substances: Sample 8a: A preparation comprising water, Acesulfame K (350 ppm by weight), and a composition X of the invention comprising the following substances: Results: The results of the comparative taste and saliva test are shown in the following table.
Samples 2a, 6a and 8a comprising acesulfame K and the respective embodiment of composition X of the invention as defined above, were each perceived by all the panelists as having a reduced aftertaste, improved fullness and improved creaminess in comparison with sample 1, which comprises only acesulfame K and naringin.
Sample 3a comprising acesulfame K and the respective modality form of Composition X of the invention, as defined above, was perceived by all the panelists as having a improved fullness and improved creaminess compared to sample 1, which comprises only acesulfame K and naringin.
Samples 4a, 5a and 7a comprise acesulfame K and the respective modality form of Composition X of the invention, as defined above, were perceived by all the panelists as having a reduced aftertaste and improved fullness compared to the sample 1, which comprises only acesulfame K and Naringin.
Summary: The results of the comparative taste and saliva tests show that, compared to only the bitter taste blocking agent Naringin, composition X of the invention surprisingly and unexpectedly 1) reduces the aftertaste of acesulfame K, 2 ) improves the fullness of acesulfame K, and / or 3) improves the creaminess of acesulfame K. Therefore, comparative taste tests and comparative tests of saliva show that composition X of the invention imparts an unexpected improvement in the flavor profile of acesulfame K compared to the bitter naringin blocking agent alone. 4. Example 36: The comparative taste test of saliva based on acesulfame K and sucralose The flavors of the samples of the sweetening compositions comprising the artificial sweeteners acesulfame K and sucralose, and the compositions X of the invention (samples 2b to 8b) were tested and evaluated in direct comparison with a sample comprising only Acesulfame K, sucralose and Naringin (sample 1b).
Sample 1b: A preparation comprising water, acesulfame K (350 ppm by weight), sucralose (80 ppm by weight) and the bitter taste blocking agent naringin present at a concentration of 1.6 ppm by weight.
Sample 2b: A preparation comprising water, acesulfame K (350 ppm by weight), sucralose (80 ppm by weight) and a Composition X of the invention comprises the following substances: Sample 3b: A preparation comprising water, Acesulfame K (350 ppm by weight), Sucralose (80 ppm by weight) and a composition X of the invention comprising the following substances: Sample 4b: A preparation comprising water, Acesulfame K (350 ppm by weight), Sucralose (80 ppm by weight) and a composition X of the invention comprising the following substances: Sample 5b: A preparation comprising water, Acesulfame K (350 ppm by weight), Sucralose (80 ppm by weight) and a composition X of the invention comprising the following substances: Sample 6b: A preparation comprising water, Acesulfame K (350 ppm by weight), Sucralose (80 ppm by weight) and a composition X of the invention comprising the following substances: Sample 7b: A preparation comprising water, Acesulfame K (350 ppm by weight), Sucralose (80 ppm by weight) and a composition X of the invention comprising the following substances: Sample 8b: A preparation comprising water, Acesulfame K (350 ppm by weight), Sucralose (80 ppm by weight) and a composition X of the invention comprising the following substances: Results: The results of the comparative taste and saliva test are shown in the following table.
Samples 3b, 4b and 6b to 8b comprise acesulfame K, sucralose and the respective embodiment of Composition X of the invention as defined above were each perceived by all the panelists as having a reduced aftertaste, an improved fullness and a creaminess improved compared to sample 1 comprising only Acesulfame K, sucralose and Naringin.
Sample 2b comprising Acesulfame K, sucralose and the respective embodiment of Composition X of the invention as defined above was perceived by all panelists as having improved fullness and improved creaminess compared to sample 1, comprising only Acesulfame K, sucralose and naringin.
Sample 5b comprising Acesulfame K, sucralose and the respective embodiment of Composition X of the invention as defined above was perceived by all panellists as having an improved fullness compared to sample 1, comprising only Acesulfame K, sucralose and Naringin Summary: The results of the comparative taste and saliva tests demonstrate that, compared to only the bitter taste blocking agent Naringin, the composition X of the invention surprisingly and unexpectedly 1) reduces the aftertaste of the acesulfame K combination. and sucralose; 2) improves the fullness of the combination of acesulfame K and sucralose, and / or 3) improves the creaminess of the combination of acesulfame K and sucralose. Therefore, comparative tests of taste and saliva show that Composition X of the invention imparts an unexpected improvement in the flavor profile of the combination of acesulfame K and sucralose compared to only the bitter taste blocking agent, naringin.

Claims (272)

NOVELTY OF THE INVENTION CLAIMS
1. A composition X comprising the following substances: (1) at least one bitter taste blocking agent; (2) at least one carbonyl compound; and (3) at least one lactone.
2. The composition X according to claim 1, further characterized in that the at least one carbonyl compound comprises (2a) a first carbonyl compound; and (2b) a second carbonyl compound.
3. - The composition X according to claim 1 or 2, further characterized in that the at least one lactone comprises (3a) a first lactone; and (3b) a second lactone.
4. The composition X according to any of claims 1 to 3, further characterized in that the at least one bitter taste blocking agent (1) has an unpleasant bitter taste.
5. The composition X according to any of claims 1 to 4, further characterized in that the at least one bitter taste blocking agent (1) is selected from the group consisting of: a compound comprising a flavanonyl fraction, in particular , a flavanone, a hydroxyflavanone, a dihydroxyflavanone, or a trihydroxyflavanone; a compound comprising a quininyl moiety, in particular quinine, quinine bisulfate, quinine hydrochle, quinine sulfate, hydroxyquinine; a compound comprising a purinyl moiety, in particular caffeine, or theobromine; a compound comprising a fraction of saccharide acetate, in particular glucose penta-acetate or sucrose octa-acetate; and benzyl diethyl- (2: 6-xylyl-carbamoyl-methyl) -ammonium benzoate.
6. The composition X according to claim 5, further characterized in that the at least one bitter taste blocking agent (1) is a compound comprising a flavanoyl fraction selected from the group consisting of naringin, naringenin and dihydrochalcone naringin or an extract comprising naringin, preferably naringin.
7. The composition X according to any of claims 1 to 6, further characterized in that the at least one carbonyl compound (2) contains from 7 to 18 carbon atoms, preferably 7 to 14 carbon atoms.
8. The composition X according to any of claims 1 to 7, further characterized in that the Carbonyl compound (2) is a carbonyl compound of the formula (I) (I) wherein said carbonyl compound contains no more than 18 carbon atoms, preferably from 8 to 14 carbon atoms, and wherein R 1 is hydrogen, hydroxy, Ci-C 8 alkyl, or C 2 -C 8 alkenyl; and R2, R3, R4, R5 and R6 are identical or different and each is independent of the other hydrogen, hydroxy, Ci-C8 alkyl, CrC8 alkoxy, or C2-C8 alkenyl.
9. The composition X according to claim 8, further characterized in that in the carbonyl compound of the formula (I) at least one of R 2, R 3, R 4, R 5 and R 6 is hydroxy or methoxy.
10. The composition X according to any of claims 1 to 9, further characterized in that the at least one carbonyl compound (2) is selected from the group consisting of a compound comprising a vanillin fraction, in particular vanillin, ethyl vanillin , methyl vanillate, ethyl vanillate, vinyl acid, vanillin isobutyrate, ethyl vanillin isobutyrate, acetovanillone, or 5-methoxyvanillin; a compound comprising a benzaldehyde fraction which is not a vanillin fraction, in particular 4-hydroxybenzaldehyde, 2-methoxybenzaldehyde, 3-methoxybenzaldehyde, 4-methoxybenzaldehyde, 4-ethoxybenzaldehyde, 4-ethylbenzaldehyde, 2-hydroxy-4-methylbenzaldehyde , 2-methoxybenzoic acid, 3,4-dihydroxybenzaldehyde, 4-hydroxy-3,5-dimethoxybenzaldehyde, veratraldehyde, anhydrous aldehyde, salicylaldehyde, 3-methoxy salicylaldehyde, or 4-methoxy salicylaldehyde; a compound comprising a fraction of benzoic acid, 3-methoxybenzoic acid, 4-methoxybenzoic acid, 2-hydroxybenzoic acid, 3-hydroxybenzoic acid, 4-hydroxybenzoic acid, 2- ethyl hydroxy-4-methylbenzoate, or anisic acid; and a compound comprising an acetophenone fraction, in particular 2-hydroxyacetophenone, 3-hydroxyacetophenone, or 4-hydroxyacetophenone.
11. The composition X according to any of claims 1 to 10, further characterized in that the at least one carbonyl compound (2) comprises syringaldehyde and / or acetoin.
12. The composition X according to any of claims 1 to 11, further characterized in that the at least one lactone (3) contains from 6 to 18 carbon atoms, preferably from 8 to 14 carbon atoms.
13. The composition X according to any of claims 1 to 12 further characterized in that the at least one lactone (3) comprises a saturated or unsaturated delta lactone.
14. The composition X according to any of claims 1 to 13, further characterized in that the at least one lactone (3) comprises a delta lactone of the formulas (II), or (III)
(II) (lll) wherein said lactone contains no more than 18 carbon atoms, preferably 8 to 14 carbon atoms, and wherein R1, R2, R3 and R4 are identical or different and each one is independent of the other hydrogen, hydroxy, C1-C10 alkyl, C1-C10 alkoxy, or C2-Cio-15 alkenyl. The composition X according to any of claims 1 to 14, further characterized in that the at least one lactone (3) is selected from the group consisting of: pentane-1,5-lactone, hexane-1,5-lactone, heptane-1,5-lactone, octane-1, 5- lactone, nonane-1, 5-lactone, decane-1,5-lactone, undecane-1, 5-lactone, dodecane-1, 5-lactone, tridecane-1, 5-lactone, tetradecane-, 5-lactone, pentadecane -1, 5-lactone, hexadecane-1, 5-lactone, pent-2-ene-1, 5-lactone, hex-2-ene-1, 5-lactone, hept-2-ene-1, 5-lactone , oct-2-ene-1, 5-lactone, non-2-ene-1,5-lactone, dec-2-ene-1, 5-lactone, undec-2-ene-1, 5-lactone, dodec -2-ene-, 5-lactone, tridec-2-ene-1, 5-lactone, tetradec-2-ene-1, 5-lactone, pentadec-2-ene-1, 5-lactone, hexadec-2- eno-1, 5-lactone, dec-5-ene-1, 5-lactone, dec-6-ene-1,5-lactone, dec-7-ene-1, 5-lactone, dec-8-ene- fifteen -lactone, undec-5-ene-1, 5-lactone, undec-6-ene-1, 5-lactone, undec-7-ene-1, 5-lactone, undec-8-ene-1, 5-lactone , dodec-2-ene-1, 5-lactone and nepetalactone.
16. The composition X according to any of claims 1 to 15, further characterized in that the at least one lactone (3) comprises a delta lactone of the formulas (IV), or (V) (IV) (V) wherein said lactone comprises no more than 18 carbon atoms, preferably 9 to 14 carbon atoms, and wherein, R1, R2, R3, R4, R5 and R6 are identical or different and each is independent of the other hydrogen, hydroxy, C 1 -C 6 alkyl, C 1 -C 4 alkoxy, or C 2 -C 6 alkenyl.
17. The composition X according to any of claims 1 to 13 and 16, further characterized in that the at least one lactone (3) is selected from the group consisting of: 6-methylcoumarin, 3,4-dihydrocoumarin, and 7-ethoxy -4-methylcoumarin.
18. The composition X according to any of claims 1 to 17, further characterized in that the at least one lactone (3) comprises a saturated or unsaturated lactone gamma.
19. The composition X according to any of claims 1 to 18, further characterized in that the at least one lactone (3) comprises a gamma lactone of the formulas (VI) or (VII) (VI) (VII) wherein said lactone comprises no more than 18 carbon atoms, preferably 18 to 14 carbon atoms, and where R1, R2 and R3 are identical or different and each is independently of the others hydrogen, hydroxy, C1-C10 alkyl, C1-C10 alkoxy, or C2-C10 alkenyl; and R is hydrogen, Ci-C-io alkyl, or C2-C10 alkenyl.
20. The composition X according to claim 18 or 19, further characterized in that the gamma lactone is selected from the group consisting of: pentane-1, 4-lactone, hexane-1,4-lactone, heptane-1,4-lactone, octane-1,4-lactone, nonane-1,4-lactone, decane-1,4-lactone, undecan-1, 4 -lactone, dodecane-1, 4-lactone, tridecane-1,4-lactone, tetradecane-, 4-lactone, pentadecane-, 4-lactone, hexadecane-, 4-lactone, butyloctane-1,4-lactone, dodec- 6-ene-1, 4-lactone, dec-7-ene-1,4-lactone, cis-dec-7-ene-1,4-lactone, 2,7-dimethylocta-5- (trans), 7- diene-1, 4-lactone, hex-2-ene-1, 4-lactone, 3-methylnonano-, 4-lactone, 3-methyloctane-1,4-lactone, non-2-ene-1,4-lactone , 2-decen-1, 4-lactone, dimethylnon-2-ene-1, 4-lactone, 3-methyl-gamma decalactone, 4-methyl-5-hexen-1,4-acid, 4-hydroxyoctanoic acid lactone, 4-hydroxy-3-methyl octanoic acid lactone, 4-hydroxyundecanoic acid lactone and 4-hydroxy-2-hexanoic acid lactone.
21. The composition X according to any of claims 1 to 20, further characterized in that the at least one lactone comprises a lactone delta and a lactone gamma, preferably the first lactone (3a) is a lactone delta and the second lactone (3b) It is a gamma lactone.
22. The composition X according to any of claims 2 to 21, further characterized in that the at least one Bitter taste blocking agent (1) is present in composition X in an amount ranging from 15% p to 55% p.
23. - The composition X according to any of claims 2 to 22, further characterized in that the at least one carbonyl compound (2) is present in the composition X in an amount ranging from 0.5% p to 10.0% p.
24. The composition X according to any of claims 3 to 23, further characterized in that the at least one lactone (3) is present in the composition X in an amount ranging from 0.06% p to 10.0% p.
25. The composition X according to any of claims 1 to 24, further characterized in that it additionally comprises (4) at least one additional substance.
26. The composition X according to claim 25, further characterized in that the at least one additional substance (4) is selected from at least one amino acid, maltol, taurine, at least one additional flavoring ingredient, and combinations thereof.
27. The composition X according to claim 26, further characterized in that the at least one amino acid is from one to eleven amino acids selected from the group consisting of L-alanine, L-leucine, glycine, L-aspartic acid, L-threonine, L-isoleucine, L-tyrosine, L-proline, L-serine, L-valine and L-glutamic acid.
28. The composition X according to any of claims 1 to 27, further characterized in that the composition X does not comprise methoxy salicylaldehyde.
29. The composition X according to any of claims 1 to 28, further characterized in that the composition X does not comprise all the following substances: naringin, methoxy salicylaldehyde, syringaldehyde, massoic lactone, and lactone whiskey.
30. A process for the preparation of a composition X of any of claims 1 to 29, which comprises mixing the substances (1), (2) and (3), preferably the substances (1), (2a), (2b), (3a) and (3b).
31. A composition X comprising the following substances: (i) naringin; (ii) methoxy salicylaldehyde; (iii) syringaldehyde; (iv) lactone massoia; and (v) lactone whiskey.
32. The composition X according to claim 31, further characterized in that the substance (ii) is 4-methoxy salicylaldehyde.
33. The composition X according to claim 31 or 32, further characterized in that the substance (iv) is (^ -5,6-dihydro-6-pentyl-2H-pyran-2-one.
34. The composition X according to any of claims 31 to 33, further characterized in that the substance (v) is a mixture of c s-3-methyl-4-octanolide (cis-whiskey lactone) and frans-3-methyl-4 -octanolide (trans-whiskey lactone).
35. The composition X according to claim 31, further characterized in that the substance (ii) is 4-methoxy salicylaldehyde, the substance (iv) is) -5,6-dihydro-6-pentyl-2H-pyran-2-one and the substance (v) is a mixture of c / s-3-methyl-4-octanolide (cis-whiskey lactone) and / rans-3-methyl-4-octanolide (frans-whiskey lactone).
36. The composition X according to any of claims 31 to 35, further characterized in that the weight ratio of the substance (i) to the substance (ii) varies from 50: 1 to 200000: 1.
37. The composition X according to any of claims 31 to 36, further characterized in that the weight ratio of the substance (i) to the substance (iii) ranges from 0.25: 1 to 2000: 1.
38. The composition X according to any of claims 31 to 37, further characterized in that the weight ratio of the substance (i) to the substance (iv) ranges from 5: 1 to 10000: 1.
39. The composition X according to any of claims 31 to 38, further characterized in that the weight ratio of the substance (i) to the substance (v) varies from 5: 1 to 4000: 1.
40. The composition X according to any of claims 31 to 39, further characterized in that it additionally comprises at least one additional substance (vi).
41. The composition X according to claim 40, further characterized in that the at least one additional substance (vi) is selected amino acids and at least one additional flavoring ingredient, and combinations thereof.
42. The composition X according to claim 41, further characterized in that the at least one amino acid (vi) is one to eleven amino acids selected from the group consisting of L-alanine, L-leucine, glycine, L-aspartic acid, L -treonin, L-isoleucine, L-tyrosine, L-proline, L-serine, L-valine and L-glutamic acid.
43. The composition X according to any of claims 31 to 42, further characterized in that the weight ratio of the substance (i) to the substances (vi) varies from 0.084: 1 to 3356: 1.
44. A process for the preparation of a composition of any of claims 31 to 43, which comprises mixing the substances (i), (ii), (iii), (iv), and (v).
45. A sweetening composition, comprising (a) at least one sweetener; and (b) a composition X as defined in any of claims 1 to 29 and 31 to 43.
46. The sweetening composition according to claim 45, further characterized in that the at least one sweetener is selected from the group consisting of abiziasaponin, abrusosidas, in particular abrusosida A, abrusosida B, abrusosida C, abrusosida D, acesulfame potásico, advantamo, albiziasaponin , alitamo, aspartame, superaspartame, bayunosidas, in particular bayunosida 1, bayunosida 2, braceína, briosida, brionosida, brionodulcosida, carnosiflosida, cairélame-, curculin, harmful, chlorogenic acid, cyclamates and their salts, cyclocarioside I, dihydroquercetin-3-acetate, dihydroflavenol, dulcoside, gaudichaudioside, glycyrrhizin, glycyrrhetinic acid, gipenoside, hematoxylin, hernandulcin, isomogrosides, in particular iso-mogroside V, lugdunamo, magap, mabinlins, micraculin, mogrosides (have it guo), in particular mogrósida IV and mogrósida V, monatina and its derivatives, monelina, mucuroziosida, naringina-dihidrochalcona (NarDHC), neohesperidina dihidrochalcona (NDHC), neotame, osladin, pentadin , periandrin IV, perillartin, D-phenylalanine, flomisoside, in particular flomisoside 1, flomisoside 2, flomisoside 3, flomisoside 4, floridzin, filodulcin, polpodiosides, polipodoside A, pterocariosides, rebaudiosides, in particular, rebaudioside A, rebaudioside B, rebaudioside C , rebaudioside D, rebaudioside F, rebaudioside G, rebaudioside H), rubusosides, saccharin and its salts and derivatives, escandenoside, seligueanin A, esia lesions, in particular siamenoside I, stevia, steviolbioside, stevioside and other steviol glycosides, estrogins, in particular estrogin 1, estrogin 2, estrogin 4, sofvioside A, sofvioside B, sofvioside G, sofvioside H, sofvioside I, sofvioside J, sucralose , sucronate, sucrooctate, talin, telosmoside Ai5, thaumatin, in particular thaumatin I and II, trans-anethole, trans-cinnamaldehyde, trilobate and D-tryptophan, including extracts, or enriched fractions of natural sweeteners.
47. The sweetening composition according to claim 45 or 46, further characterized in that the at least one Sweetener is selected from the group consisting of acesulfame potassium, aspartame, sucralose and thaumatin.
48. The sweetening composition according to any of claims 45 to 47, further characterized in that the at least one sweetener comprises acesulfame potassium.
49. The sweetening composition according to any of claims 45 to 47, further characterized in that the at least one sweetener comprises acesulfame potassium and sucralose.
50. The sweetening composition according to any of claims 45 to 47, further characterized in that the at least one sweetener comprises acesulfame potassium and thaumatin.
51. The sweetening composition according to any of claims 45 to 50, further characterized in that the amount of the substances (1), (2) and (3), preferably of the substances (1), (2a), (2b), (3a) and (3b), and of substances (i), (ii), (iii), (iv) and (v) in the sweetening composition is lower than its taste threshold concentration.
52. The sweetening composition according to any of claims 45 to 51, further characterized in that it comprises from 80% p to 99.5% p of the at least one sweetener based on the total weight of the sweetening composition.
53. The sweetening composition according to any of claims 45 to 52, further characterized in that it comprises from 0.1% p to 20% p, in particular from 0.5% p to 20% p, of composition X as is defined in any of claims 1 to 29 and 31 to 43 based on the total weight of the sweetener composition.
54. The sweetening composition according to claim 53, further characterized in that it comprises from 94.0% p to 99.5% p of the at least one sweetener based on the total weight of the sweetening composition, preferably from 94.0% p to 98.4% p.
55. The sweetening composition according to claim 54, further characterized in that the at least one sweetener comprises acesulfame potassium and sucralose.
56. The sweetening composition according to claim 55, further characterized in that the acesulfame potassium is present in an amount ranging from 35% to 99% p and the sucralose is present in an amount ranging from 1% to 50% p based on the weight total of the sweetening composition.
57. The sweetening composition according to any of claims 45 to 56, further characterized in that the composition X as defined in any of claims 1 to 29 and 31 to 43 is present in an amount ranging from 0.8% p to 5% p.
58. The sweetening composition according to claim 57, further characterized in that it comprises from 94.0% p to 99.5% p of the at least one sweetener based on the total weight of the sweetening composition, preferably from 94.0% p to 99.1% p.
59. The sweetening composition according to claim 58, further characterized in that the at least one sweetener comprises acesulfame potassium and sucralose.
60. The sweetening composition according to claim 59, further characterized in that acesulfame potassium is present in an amount ranging from 77.0% to 82.0% p and sucralose is present in an amount ranging from 17.0% to 19.0% p based on weight total of the sweetening composition.
61. The sweetening composition according to any of claims 45 to 53 and 58 to 60, further characterized in that the composition X as defined in any of claims 1 to 29 and 31 to 43 is present in an amount ranging from 0.9% to 2.2% p.
62. The sweetening composition according to any of claims 45 to 61, further characterized in that the composition additionally comprises glycerol, and the glycerol is preferably present in an amount ranging from 0.1% p to 4.0% p.
63. The sweetening composition according to any of claims 45 to 62, further characterized in that the composition has a level of sweetness that is at least 190 times the sweetness of natural sugar.
64. The sweetening composition according to any of claims 45 to 62, further characterized in that the composition, It has a level of sweetness that varies from 190 to 300 times the sweetness of natural sugar.
65. The sweetening composition according to any of claims 45 to 62, further characterized in that the composition is stable when maintained at a pH ranging from 3.0 to 7.5.
66. The sweetening composition according to any of claims 45 to 65, further characterized in that it additionally comprises at least one sweetener.
67. The sweetener composition according to claim 66, further characterized in that the at least one additional sweetener is selected from the group consisting of erythritol, galactitol, hydrogenated starch syrups, maltitol and sorbitol syrups, inositol, isomalt, lactitol, maltitol, mannitol, xylitol, arabinose, dextrin, dextrose, fructose, high fructose corn syrup, fructooligosaccharides, fructooligosaccharide syrups, galactose, galactooligosaccharides, glucose, glucose and syrups / starch hydrolysates (hydrogenated), isomaltulose, lactose, lactose hydrolyzate, maltose, mannose, rhamnose, ribose, sucrose, tagatose, trehalose, xylose, and combinations thereof.
68. The sweetening composition according to any of claims 66 or 67, further characterized in that the at least one additional sweetener is a caloric sweetener.
69. The sweetening composition according to any of claims 66 or 67, further characterized in that the at least one additional sweetener is a non-caloric sweetener.
70. The sweetening composition according to any of claims 45 to 67, further characterized in that it additionally comprises at least one sweetness enhancer.
71. The sweetening composition according to any of claims 45 to 70, further characterized in that the composition X as defined in any of claims 1 to 29 and 31 to 43 is present in an amount effective to modify, mask, reduce and / or suppressing a persistent unpleasant taste, aftertaste, or sweetness of the at least one sweetener or the at least one sweetness enhancer, wherein the amount of the composition X in the sweetener composition is less than a concentration of the taste threshold associated with the composition X, preferably and wherein the effect of the composition X remains at least as long as the taste of the at least one sweetener is perceived, or of the at least one sweetness enhancer.
72. The sweetening composition according to claim 71, further characterized in that the unpleasant taste of the sweetener or the sweetness enhancer is an unpleasant acidic taste, an unpleasant astringent taste, a bitter unpleasant taste, an unpleasant licorice flavor, a metallic unpleasant taste and / or an unpleasant burning sensation in the throat.
73. The sweetening composition according to claim 71, further characterized in that the unpleasant aftertaste of the sweetener or sweetness enhancer is an astringent or bitter aftertaste.
74. The sweetening composition according to any of claims 45 to 73, further characterized in that the sweetening composition is a liquid at ambient conditions.
75. The sweetening composition according to any of claims 45 to 73, further characterized in that the sweetening composition is a solid at ambient conditions.
76. The sweetening composition according to any of claims 45 to 75, further characterized in that it additionally comprises an additional component selected from the group consisting of powder control agents, in particular glycerol, bubble-forming agents, surfactants, emulsifiers, salts, fats, gums, and hydrocolloids, thickening agents, carriers, fibers, at least one additional flavoring ingredient, flavor enhancers, flavor stabilizers, acidulants, anti-caking agents and free-flowing agents.
77. A method for modifying, masking, reducing and / or suppressing a persistent unpleasant taste, aftertaste, or sweetness of at least one sweetener or sweetness enhancer, the method comprising combining the composition X as defined in any of claims 1 to 29 and 31 to 43 with the at least one sweetener or sweetness enhancer.
78. The method according to claim 77, further characterized in that the method comprises modifying, masking, reducing and / or suppressing a persistent unpleasant taste, aftertaste, or sweetness of at least one sweetener or of at least one sweetness enhancer, The method comprises combining an amount of composition X as defined in any one of claims 1 to 29 and 31 to 43 in an effective manner to modify, mask, reduce and / or suppress a persistent unpleasant taste, aftertaste, or sweetness of at least a sweetener or of the at least one sweetness enhancer, with the at least one sweetener, or the at least one sweetness enhancer, wherein the amount of the composition X in the sweetening composition is less than a concentration of the taste threshold associated with the composition X, and wherein the effect of the composition X remains at least as long as the taste of the at least one sweetener is perceived, or at least the os a sweetness enhancer.
79. The method according to claim 77 or 78, further characterized in that the at least one sweetener is selected from the group consisting of abiziasaponin, abrusosidas, in particular abrusosida A, abrusosida B, abrusosida C, abrusosida D, acesulfame potásico, advantamo, albiziasaponin, alitame, aspartame, superaspartame, bayunosides, in particular bayunosida 1, bayunosida 2, bracein, brioside, brionoside, brionodulcoside, carnosifloside, carrelamo, curculin, cyanine, chlorogenic acid, cyclamates and their salts, cyclocarioside I, dihydroquercetin-3 acetate, dihydroflavenol, dulcoside, gaudichaudioside, glycyrrhizin, glycyrrhetinic acid, gipenoside, hematoxylin, hernandulcin, isomogrosides, in particular so-mogrósida V, lugdunamo, magap, mabinlins, micraculin, mogrosides (they have guo), in particular mogrósida IV and mogrósida V, monatin and its derivatives, monelin, mucurozioside, naringin-dihydrochalcone (NarDHC), neohesperidin dihydrochalcone (NDHC), neotame, osladin, pentadin, periandrin IV, perillartine, D-phenylalanine, flomisosides, in particular flomisoside 1, flomisoside 2, flomisoside 3, flomisoside 4, floridzin, filodulcin, polpodiosides, polipodoside A, pterocariosides, rebaudiosides, in particular, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside F, rebaudioside G, rebaudioside H), rubusoids, saccharin and its salts and derivatives, escandenoside, seligueanin A, esiamenosides, in particular siamenoside I, stevia, steviolbioside, stevioside and other steviol glycosides, is trogins, in particular estrogen 1, estrogin 2, estrogin 4, softened A, softened B, softened G, softened H, softened I, softened J, sucralose, sucralonate, sucrooctate, talin, telosmoside Ai5, thaumatin, in particular thaumatin I and II , trans-anethole, trans-cinnamaldehyde, trilobate and D-tryptophan, including extracts, or enriched fractions of natural sweeteners.
80. The method according to any of claims 77 to 79, further characterized in that the at least one sweetener is selected from the group consisting of acesulfame potassium, aspartame, sucralose and thaumatin.
81. A tabletop sweetener composition comprising: (a) at least one sugar sweetener, which is selected from the group consisting of monosaccharides, disaccharides, oligosaccharides and polysaccharides, preferably the at least one sugar sweetener is selected from the group consisting of of arabinose, dextrin, dextrose, fructose, high fructose corn syrup, fructooligosaccharides, fructooligosaccharide syrups, galactose, galactooligosaccharides, glucose, glucose and starch (hydrogenated) syrups / hydrolysates, isomaltulose, lactose, lactose hydrolyzate, maltose, mannose , rhamnose, ribose, sucrose, stachyose, tagatose, trehalose, xylose, and combinations thereof, more preferably the at least one sugar sweetener is a disaccharide and / or fructose; (b) at least one sugar alcohol (or polyol), which is selected from the group consisting of erythritol, galactitol, hydrogenated starch syrups including maltitol and sorbitol syrups, inositol, isomalt, lactitol, maltitol, mannitol , xylitol and combinations thereof, preferably, the at least one sugar alcohol is erythritol; (c) at least one sweetener as defined in claim 46; and (d) an amount of a composition X as defined in any of claims 1 to 29 and 31 to 43.
82. The tabletop sweetener composition according to claim 81, further characterized in that the at least one sweetener is selected from the group consisting of acesulfame potassium, aspartame, sucralose and thaumatin.
83. The tabletop sweetener composition according to claim 81 or 82, further characterized in that it additionally comprises a cellulose flavor enhancing amount.
84. The tabletop sweetener composition according to any of claims 81 to 83, further characterized in that the tabletop sweetener composition comprises from 40% p to 90% p of sugar alcohol based on the total weight of the tabletop sweetener composition.
85. The tabletop sweetener composition according to any of claims 81 to 84, further characterized in that the tabletop sweetener composition comprises from 27% p to 50% p of sugar sweetener based on the total weight of the tabletop sweetener composition.
86. The tabletop sweetener composition according to any of claims 81 to 85, further characterized in that the tabletop sweetener composition comprises from 0.5% p to 7.0% p of acesulfame potassium, aspartame, sucralose or thaumatin.
87. The tabletop sweetener composition according to any of claims 81 to 86, further characterized in that the tabletop sweetener composition comprises 0.5% p to 20% p of the composition as defined in any of claims 1 to 13.
88. The tabletop sweetener composition according to any of claims 81 to 87, further characterized in that the composition X as defined in any of claims 1 to 29 and 31 to 43 is present in an amount effective to modify, mask, reduce and / or suppress an unpleasant taste, aftertaste, of acesulfame potassium, aspartame, sucralose and thaumatin, where the amount is less than a concentration of the taste threshold associated with the composition.
89. The table sweetening composition according to any of claims 81 to 87, further characterized in that the composition X as defined in any of claims 1 to 29 and 31 to 43 is present in an effective amount to modify, mask, reduce and / o suppress an unpleasant taste, aftertaste, of acesulfame potassium, aspartame, sucralose and thaumatin, where the amount of composition X in the tabletop sweetener composition is less than a concentration of the taste threshold associated with the composition and where the effect of the composition X remains at least as long as the flavor of the sugar extract, the sugar alcohol and the at least one sweetener is perceived.
90. A composition of a consumable product comprising (a) a consumable product; and (b) a composition X as defined in any of claims 1 to 29 and 31 to 43.
91. A composition of a consumable product comprising (a) a consumable product; and (b) a sweetening composition as defined in any of claims 45 to 76.
92. A composition of a consumable product comprising (a) a consumable product; and (b) a tabletop sweetener composition X as defined in any of claims 81 to 89.
93. The composition of a consumable product according to any of claims 90 to 92, further characterized in that the consumable product is selected from the consumable products based on water, dry solid consumables, dairy products, dairy products and alternative dairy products.
94. The composition of a consumable product according to any of claims 90 to 93, further characterized in that the consumable product is a consumable product based on water selected from the group consisting of beverages, water, beverages near water, water beverages, beverages water slightly sweetened / enhanced, carbonated flavored waters and non-carbonated mineral water and table water, non-carbonated beverages, carbonated water, still water, soft drinks, carbonated soft drinks, non-alcoholic beverages, alcoholic beverages, beer, wine, liquor, fruit juice, beverages juice, juice, fruit juice, vegetable juice, nectar, broth drinks, coffee, tea, black tea, green tea, oolong tea, herbal tea, cocoa (water based), tea-based drinks, coffee-based beverages, cocoa-based beverages, dessert, syrup, frozen fruit, frozen fruit juice, water-based ice, fruit ice cream, sorbets, dressings, salad dressings, sweets, jams, canned fruits, salty flavoring, deli products such as salads delicatessen, sauces, ketchup, mustard, marinated pickles and fish, sauce, soup, and drinkable botanical materials (whole, or ground), or instant powder for reconstitution (coffee beans, ground coffee, soluble coffee, cocoa beans, cocoa powder, instant cocoa, tea leaves, instant powdered tea).
95. The composition of a consumable product according to any of claims 90 to 93, further characterized in that the consumable product is a dry consumable solid product selected from the group consisting of cereals, food products for baking, cookies, bread, breakfast cereals, cereal bar, energy bars / nutritional bars, granola, cakes, rice crackers, cookies, crackers, donuts, pancakes, cakes, candy, chewing gum, chocolate products, chocolates, fondant, candy, hard candy, marshmallow, pressed tablets, sandwiches, botanical materials (whole, or ground), and instant powders for reconstitution.
96. The composition of a consumable product according to any of claims 90 to 93, further characterized in that the consumable product is a dairy product, dairy products and / or alternative milk products selected from the group consisting of: milk, liquid milk, product of cultured milk, beverages based on uncultivated and cultivated milk products, milk product cultured with lactobacilli, yoghurt, yoghurt-based beverages, milkshakes, lassi, milkshake, acidified milk, acidified milk drinks, buttermilk, kefir, milk-based beverages, milk / juice mix, fermented milk drink, ice cream, desserts, sour cream, salsa, salad dressings, cottage cheese, frozen yogurt, soy milk, rice milk, soy beverages, and the rice milk drink.
97. The composition of a consumable product according to any of claims 90 to 93, further characterized in that the consumable product is a beverage, in particular a beverage close to water, a carbonated beverage, in particular a non-alcoholic carbonated beverage, a beverage of juice, nectar or a tea-based drink.
98. The composition of a consumable product according to claim 90 or 91, further characterized in that the consumable product is a dental product selected from the group consisting of toothpaste, dental floss, mouthwash, adhesive for the prosthesis, bleaching enamel, treatments with fluoride and oral care gels, preferably toothpaste.
99. The composition of a consumable product according to claim 90 or 91, further characterized in that the consumable product is a cosmetic product selected from the group consisting of lipstick, lip balm, lip gloss and petrolatum.
100. The composition of a consumable product according to claim 90 or 91, further characterized in that the consumable product is a pharmaceutical product selected from the group consisting of over-the-counter and prescription drugs, non-tobacco powder, tobacco substitutes, chewable medicines, cough syrups, throat sprays, throat lozenges, cough drops, antibacterial products, pill coatings, gel oblong tablets, soluble fiber preparations, antacids, tablet cores, rapid absorption liquid compositions, stable foam compositions, fast disintegrating pharmaceutical dosage forms, beverage concentrates for medicinal purposes, aqueous pharmaceutical suspensions, liquid concentrate compositions, and stabilized sorbic acid solutions, phosphate buffers, saline solutions, emulsions , non-aqueous pharmaceutical solvents, aqueous pharmaceutical vehicles, solid pharmaceutical vehicles, and preservatives / pharmaceutical additives (antimicrobials, antioxidants, chelating agents, inert gases, flavoring agents, coloring agents).
101. The composition of a consumable product according to claim 90 or 91, further characterized in that the consumable product is an animal feed, or an animal feed.
102. The composition of a consumable product according to any of claims 90 to 101, further characterized in that the composition as defined in any of claims 1 to 29 and 31 to 43 is present in the composition of the consumable product in an effective amount for modifying, masking, reducing and / or suppressing an unpleasant taste, aftertaste, or persistent sweetness of at least one sweetener, sweetness enhancer or a consumable product, wherein the amount is less than a concentration of the taste threshold associated with the composition.
103. The composition of a consumable product according to any of claims 90 to 101, further characterized in that the composition X as defined in any of claims 1 to 29 and 31 to 43 is present in the composition of the consumable product in an effective amount for modifying, masking, reducing and / or suppressing a persistent unpleasant taste, aftertaste, or sweetness of at least one sweetener or at least one sweetness enhancer or consumable product, wherein the amount of composition X is less than a concentration of the flavor threshold associated with composition X, and wherein the effect of composition X remains at least as long as the flavor of the sweetener is perceived, or the sweetness enhancer or consumable product.
104. The composition of a consumable product according to claim 102 or 103, further characterized in that the unpleasant taste of the sweetener, the sweetness enhancer, or the consumable product is an unpleasant acidic taste, an unpleasant astringent taste, a bitter unpleasant taste, a unpleasant licorice flavor, unpleasant metallic taste and / or an unpleasant burning sensation in the throat.
105. The composition of a consumable product according to claim 102 or 103, further characterized by the aftertaste unpleasant sweetener, sweetness enhancer, or consumable product is an astringent or bitter aftertaste.
106. The composition of a consumable product according to any of claims 90 to 101, further characterized in that the composition X as defined in any of claims 1 to 29 and 31 to 43 is present in an amount effective to impart a rich flavor to a consumable product.
107. The composition of a consumable product according to any of claims 90 to 101, further characterized in that the composition X as defined in any of claims 1 to 29 and 31 to 43 is present in the composition of the consumable product in a concentration of 0.01 ppm by weight at 50 ppm by weight, in particular from 0.7 ppm by weight to 6 ppm by weight.
108. The composition of a consumable product according to any of claims 90 to 101, further characterized in that the sweetening composition as defined in any of claims 15 to 45 is present in the composition of the consumable product in a concentration of 0.1 ppm by weight to 900 ppm by weight, in particular from 70 ppm by weight to 440 ppm by weight.
109. The composition of a consumable product according to claim 91, further characterized in that it comprises the sweetening composition as defined in any of claims 53 to 57.
110. The composition of a consumable product according to claim 109, further characterized in that the sweetening composition is present in an amount ranging from 110 ppm by weight to 270 ppm by weight, in particular from 130 ppm by weight to 270 ppm by weight.
111. The composition of a consumable product according to claim 110, further characterized in that the consumable product is a tea beverage and the sweetening composition is present in an amount ranging from 110 ppm by weight to 270 ppm by weight.
112. The composition of a consumable product according to claim 110, further characterized in that the consumable product is a carbonated beverage without alcohol and the sweetening composition is present in an amount ranging from 130 ppm by weight to 270 ppm by weight.
113. The composition of a consumable product according to claim 110, further characterized in that the consumable product is a juice beverage and the sweetening composition is present in an amount ranging from 130 ppm by weight to 270 ppm by weight.
114. The consumable product according to claims 110 to 113, further characterized in that the composition of the consumable product has a reduced amount of sugar and / or calories.
5. The composition of a consumable product according to claim 91, further characterized in that it comprises the sweetener composition of 58 to 61.
116. The composition of a consumable product according to claim 115, further characterized in that the sweetening composition is present in an amount ranging from 70 ppm by weight to 440 ppm by weight, in particular, from 200 ppm by weight to 440 ppm by weight .
117. The composition of a consumable product according to claim 115, further characterized in that the consumable product is a tea beverage and the sweetening composition is present in an amount ranging from 230 ppm by weight to 400 ppm by weight.
118. The composition of a consumable product according to claim 115, further characterized in that the consumable product is a beverage close to water and the sweetening composition is present in an amount ranging from 70 ppm by weight to 150 ppm by weight.
119. The composition of a consumable product according to claim 115, further characterized in that the consumable product is a carbonated beverage without alcohol and the sweetening composition is present in an amount ranging from 310 ppm by weight to 440 ppm by weight.
120. The composition of a consumable product according to claim 115, further characterized in that the consumable product is a juice beverage and the sweetening composition is present in an amount ranging from 310 ppm by weight to 440 ppm by weight.
121. The composition of a consumable product according to claim 115, further characterized in that the product consumable is a nectar and the sweetening composition is present in an amount ranging from 200 ppm by weight to 340 ppm by weight.
122. The consumable product according to claims 115 to 121, further characterized in that the composition of the consumable product has a reduced amount of sugar and / or calories.
123. The consumable product according to claims 15 to 121, further characterized in that the composition of the consumable product does not substantially comprise sugar and / or calories.
124. The consumable product according to claims 115 to 121, further characterized in that the composition of the consumable product does not comprise sugar and / or calories.
125. The composition of a consumable product according to any of claims 92 to 97, further characterized in that the tabletop sweetener composition as defined in any of claims 81 to 89 is present in the composition of the consumable product at a concentration of 0.1 ppm by weight to 80 ppm by weight.
126. The composition of a consumable product according to any of claims 92 to 97, further characterized in that the sweetening composition or tabletop sweetening composition comprises acesulfame potassium.
127. The composition of a consumable product according to any of claims 92 to 97, further characterized in that The sweetening composition or tabletop sweetening composition comprises acesulfame potassium and sucralose.
128. The composition of a consumable product according to any of claims 92 to 97, further characterized in that the sweetening composition or tabletop sweetening composition comprises acesulfame potassium and thaumatin.
129. The composition of a consumable product according to claim 91, further characterized in that the consumable product is a beverage and the sweetening composition comprises acesulfame potassium, sucralose and composition X as defined in any of claims 1 to 29 and 31 to 43 .
130. A method for modifying, masking, reducing and / or suppressing a persistent unpleasant taste, aftertaste, or sweetness of a composition of a consumable product, comprising the step of adding composition X as defined in any of the claims to a consumable product. 1 to 29 and 31 to 43 in an amount effective to modify, mask, reduce and / or suppress an unpleasant taste, aftertaste, or persistent sweetness of at least one sweetener, a sweetness enhancer or a consumable product, which is less than the concentration of the taste threshold of the composition.
131. The method according to claim 130, further characterized in that the amount of the composition X is less than the concentration of the taste threshold of the composition X and where the effect of the composition X remains at least as long as the taste of the consumable product is perceived.
132. A method for imparting a rich flavor to a consumable product, comprising adding to a consumable product composition X as defined in any of claims 1 to 29 and 31 to 43.
133. The method according to claim 30 or 131, further characterized in that the composition X as defined in any of claims 1 to 29 and 31 to 43 should be contained in the composition of the consumable product in an amount of 0.01 ppm by weight at 50 ppm by weight, preferably in an amount of 0.01 ppm by weight to 30 ppm by weight.
134. The use of a composition X as defined in any of claims 1 to 29 and 31 to 43 for modifying, masking, reducing and / or suppressing a persistent unpleasant taste, aftertaste, or sweetness of at least one sweetener, hence less a sweetness enhancer or a consumable product.
135. The use as claimed in claim 134, wherein the amount of the composition X as defined in any of claims 45 to 76 is less than the concentration of the taste threshold associated with the composition X and where the effect of the composition X remains at least as long as the taste of the at least one sweetener is perceived, the at least one sweetness enhancer or the consumable product.
136. The use as claimed in claim 134 or 135, wherein the unpleasant taste of the sweetener, the sweetness enhancer or the consumable product is an unpleasant acidic taste, an unpleasant astringent taste, a bitter unpleasant taste, an unpleasant taste of liquorice, a unpleasant metallic taste and / or an unpleasant burning sensation in the throat.
137. The use as claimed in claim 136, wherein the unpleasant aftertaste of the sweetener, the sweetness enhancer or the consumable product is an astringent or bitter aftertaste.
138. The use of a composition X as defined in any of claims 1 to 29 and 31 to 43, to impart a rich flavor to a consumable product.
139. A method for sweetening a composition of a consumable product, comprising the step of adding to a consumable product the composition X as defined in any of claims 1 to 29 and 31 to 43 to produce a sweetened consumable product composition, wherein the Sweetened consumable product has substantially no unpleasant taste, aftertaste or persistent sweetness.
140. The method according to claim 139, further characterized by comprising the step of adding to a consumable product the composition X as defined in any of claims 1 to 29 and 31 to 43 in an effective amount to modify, mask, reduce and / or suppress an unpleasant taste, aftertaste, or sweetness of at least one sweetener, a sweetness enhancer or a consumable product, which is less than the taste threshold concentration of composition X, to produce a sweetened consumable product composition, wherein the sweetened consumable product has substantially no unpleasant taste, aftertaste or persistent sweetness.
141. The method according to claim 140, further characterized in that the sweetened consumable product has a rich flavor.
142. A method for providing a sweetening or sweetness enhancing composition, comprising the step of adding to a sweetener or sweetness enhancer composition X as defined in any of claims 1 to 29 and 31 to 43 to produce a sweetening or enhancing composition of sweetness, wherein the sweetening or sweetness enhancing composition has substantially no unpleasant taste, aftertaste or persistent sweetness.
143. The method according to claim 142, further characterized in that it comprises the step of adding to a sweetener or sweetness enhancer the composition X as defined in any of claims 1 to 29 and 31 to 43 to produce a sweetening or enhancing composition of the sweetness, wherein the sweetening or sweetness enhancing composition has substantially no unpleasant taste, aftertaste or persistent sweetness.
144. A composition X comprising: (1) at least one bitter taste blocking agent selected from the group consisting of: a compound comprising a flavanonyl fraction, in particular, a flavanone, a hydroxyflavanone, a dihydroxyflavanone, or a trihydroxyflavanone, preferably naringin, naringenin and naringin dihydrochalcone or an extract containing naringin, more preferably naringin; a compound comprising a quininyl moiety, in particular, quinine, quinine bisulfate, quinine hydrochloride, quinine sulfate, hydroxyquinine; a compound comprising a purinyl moiety, in particular, caffeine, or theobromine; a compound comprising a fraction of saccharide acetate, in particular glucose penta-sucrose acetate, or methyl octa-acetate; and benzyl diethyl- (2: 6-xylyl-carbamoyl-methyl) -ammonium benzoate; (2) at least one carbonyl compound selected from the group consisting of a compound comprising a vanillin fraction, in particular vanillin, ethyl vanillin, methyl vanillate, ethyl vanillate, vanillic acid, vanillin isobutyrate, ethyl vanillin isobutyrate , acetovanillone, or methoxivanillin; a compound comprising a benzaldehyde fraction which is not a vanillin fraction, in particular 4-hydroxybenzaldehyde, 2-methoxybenzaldehyde, 3-methoxybenzaldehyde, 4-methoxybenzaldehyde, 4-ethoxybenzaldehyde, 4-ethylbenzaldehyde, 2-hydroxy-4-methylbenzaldehyde, 2-methoxybenzoic acid, 3,4-dihydroxybenzaldehyde, 4-hydroxy-3,5-dimethoxybenzaldehyde, veratraldehyde, anhydrous aldehyde, salicylaldehyde, 3-methoxy salicylaldehyde, or 4-methoxy salicylaldehyde; a compound comprising a fraction of benzoic acid, 3-methoxybenzoic acid, 4-methoxybenzoic acid, 2-hydroxybenzoic acid, 3-hydroxybenzoic acid, 4-hydroxybenzoic acid, ethyl 2-hydroxy-4-methylbenzoate or anisic acid; and a compound comprising an acetophenone fraction, in particular 2-hydroxyacetophenone, 3-hydroxyacetophenone, or 4-hydroxyacetophenone, more particularly 4-methoxy salicylaldehyde and syringaldehyde; and (3) at least one lactone selected from the group consisting of: pentane-1,5-lactone, hexane-1,5-lactone, heptane-1,5-lactone, octane-1,5-lactone, nonano- 1,5-lactone, decane-1,5-lactone, undecane-1,5-lactone, dodecane-1,5-lactone, tridecane-1,5-lactone, tetradecane-1,5-lactone, pentadecane-1, 5-lactone, hexadecane-1, 5-lactone, pent-2-ene-1, 5-lactone, hex-2-ene-1, 5-lactone, hept-2-ene-1, 5-lactone, oct- 2-ene-1, 5-lactone, non-2-ene-1, 5-lactone, dec-2-ene-1, 5-lactone, undec-2-ene-1, 5-lactone, dodec-2-ene-1, 5-lactone, tridec-2-ene-1-5-lactone, tetradec-2-ene-1, 5 -lactone, pentadec-2-ene-1,5-lactone, hexadec-2-ene-1, 5-lactone, dec-5-ene-1, 5-lactone, dec-6-ene-1, 5-lactone , dec-7-ene-1, 5-lactone, dec-8-ene-1, 5-lactone, undec-5-ene-1, 5-lactone, undec-6-ene-1, 5-lactone, undec -7-ene-1, 5-lactone, undec-8-ene-1, 5-lactone, dodec-2-ene-1, 5-lactone, nepetalactone, pentane-1,4-lactone, hexane-1, 4 -lactone, heptane-1, 4-lactone, octane-1,4-lactone, nonane-1,4-lactone, decane-1,4-lactone, undecano-1,4-lactone, dodecane-1,4-lactone , tridecane-1,4-lactone, tetradecane-1,4-lactone, pentadecane-1,4-lactone, hexadecane-, 4-lactone, butyloctane-, 4-lactone, dodec-6-ene-1,4-lactone , dec-7-ene-1, 4-lactone, cis-dec-7-ene-1,4-lactone, 2,7-dimethyloctate 5- (trans), 7-diene-1, 4-lactone, hex-2-ene-1, 4-lactone, 3-methylnonhane-1,4-lactone, 3-methyloctane-1,4-lactone, non-2- eno-1, 4-lactone, 2-decen-1,4-lactone, dimethylnon-2-ene-1, 4-lactone, 3-methyl-gamma decalactone, 4-methyl-5-hexen-1,4-solid , 4-hydroxyoctanoic acid lactone, 4-hydroxy-3-methyl octanoic acid lactone, 4-hydroxyundecanoic acid lactone and 4-hydroxy-2-hexanoic acid lactone.
145. A composition X comprising: (I) naringin; (II) at least two aldehyde flavor enhancers; and (III) at least two lactone mouth feel enhancers.
146. The composition X according to claim 145, further characterized in that the substance (II) is selected from the group consisting of methoxy salicylaldehyde and syringaldehyde.
147. The composition X according to claim 145, further characterized in that the substance (III) is selected from the group consisting of lactone whiskey and lactone massoia.
148. The composition X according to claim 145, further characterized in that the weight ratio of the substance (I) to the substances (II) varies from 0.25: 1 to 1980: 1.
149. A solution comprising (a) a solvent; and (b) a composition X as defined in any of claims 1 to 29 and 31 to 43
150. The solution according to claim 149, further characterized in that the composition X is present in an amount which ranges from 0.01 ppm by weight to 1000 ppm by weight based on the total weight of the solution.
151. The solution according to claim 149 or 150, further characterized in that the solvent comprises a consumable organic solvent, a consumable inorganic solvent and / or a consumable polar solvent.
52. The solution according to claims 149 to 151, further characterized in that the solvent is water.
153. The solution according to claims 149 to 152, further characterized in that it additionally comprises a sweetener and / or sweetness enhancer.
154. The solution according to claim 153, further characterized in that the at least one sweetener and / or sweetness enhancer comprises acesulfame potassium.
155. A sweetening composition comprising: (i) a sweetener; and (ii) at least one flavoring; wherein the at least one flavor is suitable for modifying, masking, reducing and / or suppressing an unpleasant taste of the sweetener in a composition of a consumable product formed by adding the sweetener composition to a consumable product; and wherein a weight ratio of the at least one flavoring to the sweetener in the composition of the consumable product is such that the sweetness of the sweetener is detectable by the taste in the composition of the product. consumable and the flavor of the at least one flavoring is not detectable by the taste in the composition of the consumable product.
156. A sweetness enhancing composition comprising: (i) a sweetness enhancer; and (ii) at least one flavoring; wherein the at least one flavor is suitable for modifying, masking, reducing and / or suppressing an unpleasant taste of the sweetness enhancer in a composition of a consumable product formed by adding the sweetness enhancing composition and a sweetener to a consumable product; and wherein a weight ratio of the at least one flavoring to the sweetness enhancer in the composition of the consumable product is such that the sweetness enhancer is able to enhance the sweetness of the sweetener present in the composition of the consumable product and the taste of the less a flavoring is not detectable by the taste in the composition of the consumable product.
157. A composition of a consumable product comprising: (i) a sweetener; and (ii) at least one flavoring; and (iii) a consumable product wherein the at least one flavor is suitable for modifying, masking, reducing and / or suppressing an unpleasant taste of the sweetener in the composition of a consumable product; and wherein the sweetener is present in an amount such that the sweetness of the sweetener is detectable by the taste in the composition of the consumable product, and where the at least one flavoring is present in an amount such that the taste of the at least one flavor is not detectable by the taste in the composition of the consumable product.
158. A composition of a consumable product comprising: (i) a sweetness enhancer; and (ii) a sweetener; (iii) at least one flavor having a flavor; and (iv) a consumable product wherein the at least one flavor is suitable for modifying, masking, reducing and / or suppressing an unpleasant taste of the sweetness enhancer in the composition of a consumable product; and wherein the sweetness enhancer is present in the composition of the consumable product in an amount such that the sweetness enhancer is capable of enhancing a sweetness of the sweetener present in the composition of the consumable product, and wherein the at least one flavoring is present in the an amount such that the flavor of the at least one flavor is not detectable by the taste in the composition of the consumable product.
159. A method for modifying, masking, reducing and / or suppressing a persistent unpleasant taste, aftertaste, or sweetness of at least one sweetening / sweetness enhancing composition, the method comprises the step of adding the sweetening composition to a consumable product composition or sweetness enhancer of any of claims 155 0 156.
160. A method for modifying, masking, reducing and / or suppressing a persistent unpleasant taste, aftertaste, or sweetness of at least one sweetening / sweetness enhancing composition, the method comprising steps of: (i) diluting at least one flavor with a diluent to form a diluted composition to determine a taste threshold level at which the taste of the flavor is not detectable by the taste in the diluted composition, and (ii) adding the at least one flavoring at or below the taste threshold level to a composition of a consumable product comprising at least one sweetener and optionally at least one sweetness enhancer; wherein the at least one flavoring, when present in the composition of the consumable product at or below the taste threshold level, is capable of modifying, masking, reducing and / or suppressing an unpleasant taste of the sweetener and / or enhancer of sweetness in the composition of the consumable product.
161. The use of at least one flavor for modifying, masking, reducing and / or suppressing an unpleasant taste, aftertaste or persistent sweetness of at least one sweetener in a composition of a consumable product comprising the sweetener and a consumable product, wherein the at least one flavor is suitable for modifying, masking, reducing and / or suppressing an unpleasant taste, aftertaste or persistent sweetness of the at least one sweetener in the composition of the consumable product; and wherein the educlorant is present in the composition of the consumable product so that the sweetness of the sweetener is detectable by the taste in the composition of the consumable product and the taste of the at least one flavor is not detectable by the taste in the composition of the product consumable.
162. The use of at least one flavor to modify, mask, reduce and / or suppress an unpleasant taste, aftertaste or persistent sweetness of at least one sweetness enhancer in a composition of a consumable product comprising the sweetness enhancer, a sweetener , and a consumable product, wherein the at least one flavor is suitable for modifying, masking, reducing and / or suppressing an unpleasant taste, aftertaste or persistent sweetness of the at least one sweetness enhancer in the composition of the consumable product; and wherein the educlorant is present in the composition of the consumable product so that the sweetness of the sweetener is capable of enhancing a sweetness of the sweetener present in the composition of the consumable product and the taste of the at least one flavoring is not detectable by the taste in the composition of the consumable product.
163. The composition according to any of claims 155 to 158 or the method of any of the claims 159 or 160 or the use of any of claims 161 or 162, wherein the at least one flavor is selected from the group consisting of: a compound comprising a flavanonyl fraction, in particular, a flavanone, a hydroxyflavanone, a dihydroxyflavanone , or a trihydroxyiflavanone; a compound comprising a quininyl moiety, in particular, quinine, quinine bisulfate, quinine hydrochloride, quinine sulfate, hydroxyquinine; a compound comprising a purinyl moiety, in particular, caffeine, or theobromine; a compound that comprises a fraction of saccharide acetate, in particular glucose penta-sucrose acetate, or methyl octa-acetate; and benzyl diethyl- (2: 6-xylyl-carbamoyl-methyl) -ammonium benzoate.
164. The composition according to any one of claims 155 to 158 or the method of any of claims 159 or 160 or the use of any of claims 161 or 162, wherein the at least one flavor is selected from the group consisting of naringin, naringenin and naringin dihydrochalcone or an extract containing naringin, preferably naringin.
165. The composition according to any one of claims 155 to 158 or the method of any of claims 159 or 160 or the use of any of claims 161 or 162, wherein the at least one flavor is selected from the group consisting of : at least one carbonyl compound selected from the group consisting of a compound comprising a vanillin fraction, in particular vanillin, ethyl vanillin, methyl vanillate, ethyl vanillate, vanillic acid, vanillin isobutyrate, ethyl vanillin isobutyrate, acetovanillone , or 5-methoxyvanillin; a compound comprising a benzaldehyde fraction which is not a vanillin fraction, in particular 4-hydroxybenzaldehyde, 2-methoxybenzaldehyde, 3-methoxybenzaldehyde, 4-methoxybenzaldehyde, 4-ethoxybenzaldehyde, 4-ethylbenzaldehyde, 2-hydroxy-4-methylbenzaldehyde, 2-methoxybenzoic acid, 3,4-dihydroxybenzaldehyde, 4-hydroxy-3,5-dimethoxybenzaldehyde, veratraldehyde, aldehyde anis, salicylaldehyde, 3-methoxy salicylaldehyde, or 4-methoxy salicylaldehyde; a compound comprising a fraction of benzoic acid, 3-methoxybenzoic acid, 4-methoxybenzoic acid, 2-hydroxybenzoic acid, 3-hydroxybenzoic acid, 4-hydroxybenzoic acid, ethyl 2-hydroxy-4-methylbenzoate or anisic acid; and a compound comprising an acetophenone fraction, in particular 2-hydroxyacetophenone, 3-hydroxyacetophenone, or 4-hydroxyacetophenone, more particularly 4-methoxy salicylaldehyde and syringaldehyde; and at least one lactone selected from the group consisting of: pentane-1,5-lactone, hexane-1,5-lactone, heptane-1,5-lactone, octane-1,5-lactone, nonane-1, 5 -lactone, decane-1,5-lactone, undecane-1,5-lactone, dodecane-1,5-lactone, tridecane-1,5-lactone, tetradecane-1,5-lactone, pentadecane-1,5-lactone , hexadecane-1, 5-lactone, pent-2-ene-1, 5-lactone, hex-2-ene-1, 5-lactone, hept-2-ene-1, 5-lactone, oct-2-ene -1,5-lactone, non-2-ene-1,5-lactone, dec-2-ene-1, 5-lactone, undec-2-ene-1,5-lactone, dodec-2-ene-1 , 5-lactone, tridec-2-ene-1-5-lactone, tetradec-2-ene-1, 5-lactone, pentadec-2-ene-1, 5-lactone, hexadec-2-ene-1, 5 -lactone, dec-5-ene-1, 5-lactone, dec-6-ene-1,5-lactone, dec-7-ene-1,5-lactone, dec-8-ene-1,5-lactone , undec-5-ene-1, 5-lactone, undec-6-ene-1, 5-lactone, undec-7-ene-1, 5-lactone, undec-8-ene-1, 5-lactone, dodec -2-ene-1, 5-lactone, nepetalactone, pentane-1,4-lactone, hexane-1,4-lactone, heptane-1,4-lactone, octane-1,4-lactone, nonane-1,4. -lactone, decan o-1, 4-lactone, undecano-1,4-lactone, dodecane-1,4-lactone, tridecane-1,4-lactone, tetradecane-1,4-lactone, pentadecane-1,4-lactone, hexadecane- 1,4-lactone, butyloctane-1,4-lactone, dodec-6-ene-1,4-lactone, dec-7-ene-1,4-lactone, cis-dec-7-ene-1, 4- lactone, 2,7-dimethyloctane 5- (trans), 7-diene-1,4-lactone, hex-2-ene-1,4-lactone, 3-methylnonano-1,4-lactone, 3-methyloctane-1,4 -lactone, non-2-ene-1, 4-lactone, 2-decen-1,4-lactone, dimethylnon-2-ene-1, 4-lactone, 3-methyl-gamma decalactone, 4-methyl-5- hexen-1, 4-olida, 4-hydroxyoctanoic acid lactone, 4-hydroxy-3-methyl octanoic acid lactone, 4-hydroxyundecanoic acid lactone and 4-hydroxy-2-hexanoic acid lactone.
166. The composition according to any one of claims 155 to 158 or 163 to 165 or the method of any of claims 159, 160 or 163 to 165 or the use of any of claims 161 to 165, wherein the sweetening composition, the The sweetness enhancing composition, or the composition of the consumable product additionally comprises at least one additional substance selected from the group consisting of amino acids, flavoring ingredients, and combinations thereof.
167. The composition, method, or use as claimed in claim 166, wherein the amino acids are selected from the group consisting of L-alanine, L-leucine, glycine, L-aspartic acid, L-lysine monohydrate, L -treonine, L-isoleucine, L-tyrosine, L-methionine, L-proline, L-serine, L-valine and L-glutamic acid.
168. The composition according to any of claims 55 to 158 or 163 to 167 or the method of any of claims 159, 160 or 163 to 167 or the use of any of claims 161 to 167, wherein the at least one flavoring is present in an amount ranging from 0.5% p to 20.0% p, preferably from 1.6% p to 2.2% p, more preferably from 0.9% p to 1.2% p based on the total weight of the sweetener composition.
169. The composition according to any of claims 155 to 158 or 163 to 168 or the method of any of claims 159, 160 or 163 to 168 or the use of any of claims 161 to 168, wherein the sweetener is present in an amount ranging from 94.0% to 99.5% p, preferably from 94.0% to 98.4% p, based on the total weight of the sweetening composition.
170. The composition according to any of claims 155 to 158 or 163 to 169 or the method of any of claims 159, 160 or 163 to 169 or the use of any of claims 161 to 169, wherein the sweetener comprises acesulfame potassium and sucralose and acesulfame potassium is present in an amount ranging from 82.0% to 87.0% p, and sucralose is present in an amount ranging from 11.0% to 12.0% p, based on the total weight of the sweetening composition.
171. The composition according to any of claims 155 to 158 or 163 to 169 or the method of any of claims 159, 160 or 163 to 169 or the use of any of claims 161 to 169, wherein the sweetener comprises acesulfame potassium and sucralose and acesulfame potassium is present in an amount ranging from 77.0% to 82.0% p, and sucralose is present in an amount which varies from 17.0% p to 19.0% p, based on the total weight of the sweetening composition.
172. The composition according to any one of claims 155 to 158 or 163 to 169 or the method of any of claims 159, 160 or 163 to 169 or the use of any of claims 161 to 169, wherein the sweetener and / or sweetness enhancer are selected from the group consisting of abiziasaponin, abrusosidas, in particular abrusosida A, abrusosida B, abrusosida C, abrusosida D, acesulfame potásico, advantamo, albiziasaponin, alitame, aspartame, superaspartame, bayunosidas, in particular bayunosida 1, bayunosida 2 , bracein, brioside, brionoside, brionodulcoside, carnosifloside, carrelamo, curculin, cyanine, chlorogenic acid, cyclamates and their salts, cyclocarioside I, dihydroquercetin-3-acetate, dihydroflavenol, dulcoside, gaudichaudioside, glycyrrhizin, glycyrrhetinic acid, gipenoside, hematoxylin, hernandulcin, isomogrosides, in particular iso-mogrósida V, lugdunamo, magap, mabinlins, micraculin, mogrosidas (they have guo), in particular mogrósida IV and mogrósida V, monatina and its derivatives, monelina, mucuroziosida, naringina-dihidrochalcona ( NarDHC), neohesperidine dihydrochalcone (NDHC), neotame, osladin, pentadin, periandrin IV, perillartine, D-phenylalanine, flomisosides, in particular flomisoside 1, flomisoside 2, flomisoside 3, flomisoside 4, floridzin, filodulcin, polpodiosides, polipodoside A, pterocariosides , rebaudiosides, in particular, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside F, rebaudioside G, rebaudioside H), rubusosides, saccharin and its salts and derivatives, escandenoside, seligueanin A, isiamenosides, in particular siamenoside I, stevia, steviolbioside, stevioside and other steviol glycosides, estrogins, in particular estrogin 1, estrogin 2, estrogin 4, sofvioside A , softened B, softened G, softened H, softened I, softened J, sucralose, sucralonate, sucrooctate, talin, telosmoside Ai5, thaumatin, in particular thaumatin I and II, trans-anethole, trans-cinnamaldehyde, trilobate and D-tryptophan, including extracts, or enriched fractions of natural sweeteners.
173. The composition, method, or use as claimed in claim 172, wherein the sweetener and / or the sweetness enhancer comprises acesulfame potassium.
174. The composition according to any of claims 155 to 158 or 163 to 173 or the method of any of claims 159, 160 or 163 to 173 or the use of any one of claims 161 to 173, wherein the at least one flavoring is part of a composition comprising: at least one non-volatile flavoring agent; and at least one volatile flavoring.
175. The composition, method, or use as claimed in claim 174, wherein the weight ratio of the at least one non-volatile flavor to the at least one volatile flavor varies from 2: 1 to 100: 1, preferably from 6: 1 to 40: 1.
176. The composition, method, or use as claimed in any of claims 174 or 175, wherein the at least one The non-volatile flavoring agent has a boiling point which varies from 150 ° C to 500 ° C, preferably from 190 ° C to 400 ° C.
177. The composition, method, or use as claimed in any one of claims 174 to 175, wherein the at least one volatile flavor has a boiling point of less than 150 ° C.
178. The composition, method, or use as claimed in any of claims 174 to 176, wherein the at least one non-volatile flavor is selected from the group consisting of: a compound comprising a flavanonyl fraction, in particular, a flavanone, a hydroxyflavanone, a dihydroxyflavanone, or a trihydroxyflavanone; a compound comprising a quininyl moiety, in particular, quinine, quinine bisulfate, quinine hydrochloride, quinine sulfate, hydroxyquinine; a compound comprising a purinyl moiety, in particular, caffeine, or theobromine; a compound comprising a fraction of saccharide acetate, in particular glucose penta-sucrose acetate, or methyl octa-acetate; and benzyl diethyl- (2: 6-xylyl-carbamoyl-methyl) -ammonium benzoate.
179. The composition, method, or use as claimed in any of claims 174 to 178, wherein the at least one non-volatile flavor is selected from the group consisting of naringin, naringenin and naringin dihydrochalcone or an extract containing naringin , preferably naringin.
180. The composition, method, or use as claimed in any of claims 174 to 179, wherein the at least one Volatile flavor is selected from the group consisting of: at least one carbonyl compound selected from the group consisting of a compound comprising a vanillin fraction, in particular vanillin, ethyl vanillin, methyl vanillate, ethyl vanillate, vanillic acid, vanillin isobutyrate, ethyl vanillin isobutyrate, acetovanillone, or 5-methoxyvanillin; a compound comprising a benzaldehyde fraction which is not a vanillin fraction, in particular 4-hydroxybenzaldehyde, 2-methoxybenzaldehyde, 3-methoxybenzaldehyde, 4-methoxybenzaldehyde, 4-ethoxybenzaldehyde, 4-ethylbenzaldehyde, 2-hydroxy-4-methylbenzaldehyde, 2-methoxybenzoic acid, 3,4-dihydroxybenzaldehyde, 4-hydroxy-3,5-dimethoxybenzaldehyde, veratraldehyde, aldehyde anis, salicylaldehyde, 3-methoxy salicylaldehyde, or 4-methoxy salicylaldehyde; a compound comprising a fraction of benzoic acid, 3-methoxybenzoic acid, 4-methoxybenzoic acid, 2-hydroxybenzoic acid, 3-hydroxybenzoic acid, 4-hydroxybenzoic acid, ethyl 2-hydroxy-4-methylbenzoate or anisic acid; and a compound comprising an acetophenone fraction, in particular 2-hydroxyacetophenone, 3-hydroxyacetophenone, or 4-hydroxyacetophenone, more particularly 4-methoxy salicylaldehyde and syringaldehyde; and at least one lactone selected from the group consisting of: pentane-1,5-lactone, hexane-1,5-lactone, heptane-1,5-lactone, octane-1,5-lactone, nonane-1, 5 -lactone, decane-1,5-lactone, undecane-1,5-lactone, dodecane-1,5-lactone, tridecane-1,5-lactone, tetradecane-1,5-lactone, pentadecane-1,5-lactone , hexadecane-1, 5-lactone, pent-2-ene-1,5-lactone, hex-2-ene-1, 5-lactone, hept-2-ene-1, 5-lactone, oct-2- eno-1, 5-lactone, non-2-ene-1, 5-lactone, dec-2-ene-1, 5-lactone, undec-2-ene-1, 5-lactone, dodec-2-ene- 1, 5-lactone, tridec-2-ene-1-5-lactone, tetradec-2-ene-1, 5-lactone, pentadec-2-ene-1, 5-lactone, hexadec-2-ene-1, 5-lactone, dec-5-ene-1, 5-lactone, dec-6-ene-1,5-lactone, dec-7-ene-1,5-lactone, dec-8-ene-1,5- lactone, undec-5-ene-1, 5-lactone, undec-6-ene-1, 5-lactone, undec-7-ene-1,5-lactone, undec-8-ene-1, 5-lactone, dodec-2-ene-1, 5-lactone, nepetalactone, pentane-1,4-lactone, hexane-1,4-lactone, heptane-1,4-lactone, octane-1,4-lactone, nonane-1, 4-lactone, decane-1,4-lactone, undecane-1,4-lactone, dodecane-, 4-lactone, tridecane-1,4-lactone, tetradecane-1,4-lactone, pentadecane-1,4-lactone , hexadecane-1,4-lactone, butyloctane-1,4-lactone, dodec-6-ene-1,4-lactone, dec-7-ene-1,4-lactone, cis-dec-7-ene-1 , 4-lactone, 2,7-dimethyloctane 5- (trans), 7-diene-1,4-lactone, hex-2-ene-1,4-lactone, 3-methyl-nano-1,4-lactone, 3- Methyloctane-1,4-lactone, non-2-ene-1,4-lactone, 2-d Ecen-1, 4-lactone, dimethylnon-2-ene-1, 4-lactone, 3-methyl-gamma decalactone, 4-methyl-5-hexen-1, 4-oligo, 4-hydroxyoctanoic acid lactone, acid 4-hydroxy-3-methyl octanoic lactone, 4-hydroxyundecanoic acid lactone and 4-hydroxy-2-hexanoic acid lactone.
181. The composition according to any of claims 155 to 158 or 163 to 180 or the method of any of claims 159, 160 or 163 to 180 or the use of any of claims 161 to 180, wherein the at least one flavoring is part of a composition X comprising the following substances: (1) at minus a bitter taste blocking agent; (2) at least one carbonyl compound; and (3) at least one lactone.
182. The composition according to any one of claims 155 to 158 or 163 to 181 or the method of any of claims 159, 160 or 163 to 181 or the use of any of claims 161 to 180, wherein the blocking agent of the Bitter taste is naringin, the carbonyl compound is an aldehyde, and the lactone is a delta lactone.
183. The composition, method, or use as claimed in claim 182, wherein the at least one carbonyl compound comprises (2a) a first carbonyl compound; and (2b) a second carbonyl compound.
184. The composition, method, or use as claimed in any of claims 182 or 183, wherein the at least one lactone comprises (3a) a first lactone; and (3b) a second lactone.
185. The composition, method, or use according to any of claims 182 to 184, further characterized in that the at least one bitter taste blocking agent (1) has a bitter unpleasant taste.
186. The composition, method, or use as claimed in any of claims 182 to 185, wherein the at least one bitter taste blocking agent (1) is selected from the group consisting of: a compound comprising a flavanonyl fraction, in particular, a flavanone, a hydroxyflavanone, a dihydroxyflavanone, or a trihydroxyfenvanna; a compound comprising a quininyl moiety, in particular, quinine, quinine bisulfate, quinine hydrochloride, quinine sulfate, hydroxyquinine; a compound comprising a purinyl moiety, in particular, caffeine, or theobromine; a compound comprising a fraction of saccharide acetate, in particular glucose penta-sucrose acetate, or methyl octa-acetate; and benzyl diethyl- (2: 6-xylyl-carbamoyl-methyl) -ammonium benzoate.
187. The composition, method, or use as claimed in claim 186, wherein the at least one bitter taste blocking agent (1) is a compound comprising a flavanoyl moiety selected from the group consisting of naringin, naringenin and naringin dihydrochalcone or an extract containing naringin, preferably naringin.
188. The composition, method, or use as claimed in any of claims 182 to 187, wherein the at least one carbonyl compound (2) contains from 7 to 18 carbon atoms, preferably from 7 to 14 carbon atoms. .
189. The composition, method, or use as claimed in any of claims 182 to 188, wherein the at least one carbonyl compound (2) is a carbonyl compound of the formula (I) (I) wherein said carbonyl compound contains no more than 18 carbon atoms, preferably from 8 to 14 carbon atoms, and wherein R 1 is hydrogen, hydroxy, Ci-C 8 alkyl, or C 2 -C 8 alkenyl; and R2, R3, R4, R5 and R6 are identical or different and each is independent of the other hydrogen, hydroxy, Ci-C8 alkyl, Ci-C8 alkoxy, or C2-C8 alkenyl.
190. The composition, method, or use as claimed in claim 189, wherein in the carbonyl compound of the formula (I) at least one of R 2, R 3, R 4, R 5 and R 6 is hydroxy or methoxy.
191. The composition, method, or use as claimed in any of claims 182 to 190, wherein the at least one carbonyl compound (2) is selected from the group consisting of a compound comprising a vanillin fraction, in particular vanillin, ethyl vanillin, methyl vanillate, ethyl vanillate, vinyl acid, vanillin isobutyrate, ethyl vanillin isobutyrate, acetovanillone, or 5-methoxyvanillin; a compound comprising a benzaldehyde fraction other than a vanillin fraction, in particular 4-hydroxybenzaldehyde, 2-methoxybenzaldehyde, 3-methoxybenzaldehyde, 4-methoxybenzaldehyde, 4-ethoxybenzaldehyde, 4-ethylbenzaldehyde, 2-hydroxy-4-methylbenzaldehyde , acid 2- methoxybenzoic acid, 3,4-dihydroxybenzaldehyde, 4-hydroxy-3,5-dimethoxybenzaldehyde, veratraldehyde, anhydrous aldehyde, salicylaldehyde, 3-methoxy salicylaldehyde, or 4-methoxy salicylaldehyde; a compound comprising a fraction of benzoic acid, 3-methoxybenzoic acid, 4-methoxybenzoic acid, 2-hydroxybenzoic acid, 3-hydroxybenzoic acid, 4-hydroxybenzoic acid, ethyl 2-hydroxy-4-methylbenzoate, or anisic acid; and a compound comprising an acetophenone fraction, in particular 2-hydroxyacetophenone, 3-hydroxyacetophenone, or 4-hydroxyacetophenone.
192. The composition, method, or use as claimed in any of claims 182 to 191, wherein the at least one carbonyl compound (2) comprises syringaldehyde and / or acetoin.
193. The composition, method, or use as claimed in any of claims 182 to 192, wherein the at least one lactone (3) contains from 6 to 18 carbon atoms, preferably from 8 to 14 carbon atoms.
194. The composition, method, or use as claimed in any of claims 182 to 193, wherein the at least one lactone (3) comprises a saturated or unsaturated delta lactone.
195. The composition, method, or use as claimed in any of claims 182 to 194, wherein the at least one lactone (3) comprises a delta lactone of the formulas (II), or (III) (II) (III). wherein said lactone contains no more than 18 carbon atoms, preferably 8 to 14 carbon atoms, and where R1, R2, R3 and R4 are identical or different and each is independent of the other hydrogen, hydroxy, CIC alkyl -IO, C1-C10 alkoxy, or C2-C10 alkenyl.
196. The composition, method, or use as claimed in any of claims 182 to 195, wherein the at least one lactone (3) is selected from the group consisting of: pentane-1,5-lactone, hexane- 1,5-lactone, heptane-1,5-lactone, octane-1,5-lactone, nonane-1,5-lactone, decane-1,5-lactone, undecane-1,5-lactone, dodecane-1, 5-lactone, tridecane-1, 5-lactone, tetradecane-1, 5-lactone, pentadecane-1,5-lactone, hexadecane-1, 5-lactone, pent-2-ene-1, 5-lactone, hex- 2-ene-1, 5-lactone, hept-2-ene-1, 5-lactone, oct-2-ene-1, 5-lactone, non-2-ene-1,5-lactone, dec-2- eno-1, 5-lactone, undec-2-ene-1, 5-lactone, dodec-2-ene-1, 5-lactone, tridec-2-ene-1,5-lactone, tetradec-2-ene- 1, 5-lactone, pentadec-2-ene-1, 5-lactone, hexadec-2-ene-1, 5-lactone, dec-5-ene-1, 5-lactone, dec-6-ene-1, 5-lactone, dec-7-ene-1, 5-lactone, dec-8-ene-, 5-lactone, undec-5-ene-1, 5-lactone, undec-6-ene-1, 5-lactone , undec-7-ene-1, 5-lactone, undec-8-ene-1, 5-lactone, dodec-2-ene-1, 5-lactone and nepetalac tona
197. The composition, method, or use as claimed in any of claims 182 to 196, wherein the at least one lactone (3) comprises a delta lactone of the formulas (IV), or (V) (IV) (V) wherein said lactone contains no more than 18 carbon atoms, preferably 9 to 14 carbon atoms, and where, R1, R2, R3, R4, R5 and R6 are identical or different and each is independent of the other hydrogen, hydroxy, C 1 -C 6 alkyl, C 1 -C 4 alkoxy, or C 2 -C 6 alkenyl.
198. The composition, method, or use as claimed in any of claims 182 to 194 and 197, wherein the at least one lactone (3) is selected from the group consisting of: 6-methylcoumarin, 3,4- dihydrocoumarin, and 7-ethoxy-4-methylcoumarin.
199. The composition, method, or use as claimed in any of claims 182 to 198, wherein the at least one lactone (3) comprises a saturated or unsaturated gamma lactone.
200. The composition, method, or use as claimed in any of claims 182 to 199, wherein the at least one lactone (3) comprises a gamma lactone of the formulas (VI) or (VII) (vi) (vile) wherein said lactone comprises no more than 18 carbon atoms, preferably 18 to 14 carbon atoms, and wherein R1, R2 and R3 are identical or different and each is independently of the other hydrogen, hydroxy, Ci-Cio alkyl , C1-C10 alkoxy, or C2-C10 alkenyl; and R 4 is hydrogen, C 1 -C 10 alkyl, or C 2 -C 10 alkenyl.
201. The composition, method, or use as claimed in any of claims 199 or 200, wherein the gamma lactone is selected from the group consisting of: pentane-1,4-lactone, hexane-1,4-lactone, heptane-1, 4-lactone, octa no-1,4-lactone, nonane-1,4-lactone, decane-1,4-lactone, undecane-1,4-lactone, dodecane-1,4-lactone, tridecane -1,4-lactone, tetradecane-1,4-lactone, pentadecane-1,4-lactone, hexadecane-1,4-lactone, butyloctane-1,4-lactone, dodec-6-ene-1,4-lactone , dec-7-ene-1,4-lactone, cis-dec-7-ene-1, 4-lactone, 2,7-dimethylocta-5- (trans), 7-diene-1,4-lactone, hex -2-ene-1, 4-lactone, 3-methyl-nano-1,4-lactone, 3-methyl-octane-1,4-lactone, non-2-ene-1,4-lactone, 2-decen-1, 4 -lactone, dimethylnon-2-ene-1,4-lactone, 3-methyl-gamma decalactone, 4-methyl-5-hexen-1, 4-oligo, 4-hydroxyoctanoic acid lactone, 4-hydroxy-3-methyl acid octanoic lactone, 4-hydroxyundecanoic acid lactone and 4-hydroxy-2-hexanoic acid lactone.
202. The composition, method, or use as claimed in any of claims 182 to 201, wherein the at least one lactone comprises a lactone delta and a gamma lactone, preferably the first lactone (3a) is a delta lactone and the second lactone (3b) is a gamma lactone.
203. The composition, the method, or the use as claimed in any of claims 183 to 202, wherein the at least one bitter taste blocking agent (1) is present in the composition X in an amount ranging from 15 to 20% by weight. % pa 55% p.
204. - The composition, method, or use as claimed in any of claims 183 to 203, wherein the at least one carbonyl compound (2) is present in composition X in an amount ranging from 0.5% to 5.0 % p.
205. The composition, method, or use as claimed in any of claims 184 to 204, wherein the at least one lactone (3) is present in the composition X in an amount ranging from 0.06% to 7.0% p. .
206. The composition, method, or use as claimed in any of claims 182 to 205, further comprising (4) at least one additional substance.
207. The composition, method, or use as claimed in claim 206, wherein the at least one additional substance (4) is selects from at least one amino acid, maltol, taurine, at least one additional flavoring ingredient, and combinations thereof.
208. The composition, method, or use as claimed in claim 207, wherein the at least one amino acid is from one to eleven amino acids selected from the group consisting of L-alanine, L-leucine, glycine, L-acid. aspartic acid, L-threonine, L-isoleucine, L-tyrosine, L-proline, L-serine, L-valine and L-glutamic acid.
209. The composition, method, or use as claimed in any one of claims 155 to 208, wherein the composition or the at least one flavor does not comprise methoxy salicylaldehyde.
210. The composition, method, or use as claimed in any of claims 182 to 209, wherein the composition X does not comprise all of the following 5 substances: naringin, methoxy salicylaldehyde, syringaldehyde, massoic lactone, and lactone whiskey.
211. The composition, method, or use as claimed in any of claims 182 to 210, wherein the composition X comprises the following substances: (i) naringin; (ii) methoxy salicylaldehyde; (iii) syringaldehyde; (iv) lactone massoia; and (v) lactone whiskey.
212. The composition, method, or use as claimed in claim 211, wherein the substance (ii) is 4-methoxy salicylaldehyde.
213. The composition, method, or use as claimed in any of claims 211 or 212, wherein the substance (iv) is (/? -5,6-dihydro-6-pentyl-2H-pyrn-2) -one
214. The composition, method, or use as claimed in any of claims 211 to 212, wherein the substance (v) is a mixture of c / 's-3-methyl-4-octanolide (cis-whiskey lactone) and frans-3-methyl-4-octanolide (trans-whiskey lactone).
215. The composition, method, or use as claimed in claim 214, wherein the substance (ii) is 4-methoxy salicylaldehyde, the substance (iv) is ff? 5,6-dihydro-6-pentyl-2H-pyran-2-one and the substance (v) is a mixture of c / 's-3-methyl-4-octanolide (cis-whiskey lactone) and frans-3- methyl-4-octanolide (frans-whiskey lactone).
216. The composition, method, or use as claimed in any of claims 211 to 215, wherein the weight ratio of the substance (i) to the substance (ii) ranges from 50: 1 to 200000: 1.
217. The composition, method, or use as claimed in any of claims 211 to 216, wherein the weight ratio of the substance (i) to the substance (iii) ranges from 0.25: 1 to 2000: 1.
218. The composition, method, or use as claimed in any of claims 211 to 217, wherein the weight ratio of the substance (i) to the substance (iv) ranges from 5: 1 to 10000: 1.
219. The composition, method, or use as claimed in any of claims 211 to 218, wherein the weight ratio of the substance (i) to the substance (v) ranges from 5: 1 to 4000: 1.
220. The composition, method, or use as claimed in any of claims 211 to 219, additionally comprising at least one additional substance (vi).
221. The composition, method, or use as claimed in claim 220, wherein the at least one additional substance (vi) is selected from amino acids and at least one additional flavoring ingredient, and combinations thereof.
222. The composition, method, or use as claimed in claim 221, wherein the at least one amino acid (vi) is one to eleven amino acids selected from the group consisting of L-alanine, L-leucine, glycine, L-aspartic acid, L-lysine monohydrate, L-threonine, L-isoleucine, L-tyrosine, L-methionine, L-proline, L-serine, L-valine and L-glutamic acid.
223. The composition, method, or use as claimed in any of claims 211 to 222, wherein the weight ratio of the substance (i) to the substances (vi) ranges from 0.084: 1 to 3356: 1.
224. A tabletop sweetener composition comprising: (a) at least one sugar sweetener, which is selected from the group consisting of monosaccharides, disaccharides, oligosaccharides and polysaccharides, preferably the at least one sugar sweetener is selected from the group consisting of of arabinose, dextrin, dextrose, fructose, high fructose corn syrup, fructooligosaccharides, fructooligosaccharide syrups, galactose, galactooligosaccharides, glucose, glucose and syrups / hydrolysates of starch (hydrogenated), isomaltulose, lactose, lactose hydrolyzate, maltose, mannose, rhamnose, ribose, sucrose, stachyose, tagatose, trehalose, xylose, and combinations thereof, more preferably the at least one sugar sweetener is a disaccharide and / or fructose; (b) at least one sugar alcohol (or polyol), which is selected from the group consisting of erythritol, galactitol, hydrogenated starch syrups including maltitol and sorbitol syrups, inositol, isomalt, lactitol, maltitol, mannitol , xylitol and combinations thereof, preferably, the at least one sugar alcohol is erythritol; and (c) at least one sweetener as defined in any of claims 1 or 9 to 68 or at least one sweetness enhancing composition of any of claims 2 and 9 to 68.
225. The tabletop sweetener composition according to claim 224, further characterized in that the at least one sweetener in the sweetener composition is selected from the group consisting of acesulfame potassium, aspartame, sucralose and thaumatin.
226. The tabletop sweetener composition according to claim 224 or 225, further characterized in that it additionally comprises a cellulose flavor enhancing amount.
227. The tabletop sweetener composition according to any of claims 224 to 226, further characterized in that the tabletop sweetener composition comprises from 40% p to 90% p of sugar alcohol based on the total weight of the tabletop sweetener composition.
228. The tabletop sweetener composition according to any of claims 224 to 227, further characterized in that the tabletop sweetener composition comprises from 27% p to 50% p of sugar sweetener based on the total weight of the tabletop sweetener composition.
229. The tabletop sweetener composition according to any of claims 224 to 226, further characterized in that the tabletop sweetener composition comprises from 0.5% p to 7.0% p of acesulfame potassium, aspartame, sucralose or thaumatin.
230. The tabletop sweetener composition according to any of claims 224 to 227, further characterized in that the tabletop sweetener composition comprises 0.5% p to 20% p of the composition as defined in any of claims 182 to 223.
231. The table sweetening composition according to any of claims 157, 158, or 163 to 223, further characterized in that the consumable product is selected from water-based consumable products, dry solid consumables, dairy products, dairy products and products. alternative dairy
232. The composition of a consumable product according to any of claims 157, 158, 163 to 223, or 231, further characterized in that the consumable product is a consumable product based on water selected from the group consisting of drinks, water, beverages close to the water, watery drinks, water drinks lightly sweetened / enhanced, carbonated flavored waters and still mineral water and table water, non-carbonated beverages, carbonated water, still water, soft drinks, carbonated soft drinks, non-alcoholic beverages, alcoholic beverages, beer, wine, liquor, juice fruit, juice drinks, juice, fruit juice, vegetable juice, nectar, broth drinks, coffee, tea, black tea, green tea, oolong tea, herbal tea, cocoa (water based), beverages tea base, coffee-based drinks, cocoa-based drinks, dessert, syrup, frozen fruit, frozen fruit juice, water-based ice, fruit ice cream, sorbets, dressings, salad dressings, sweets, jams, canned fruits, salty flavoring, delicatessen products such as delicatessen salads, sauces, ketchup, mustard, marinated pickles and fish, sauce, soup, and drinkable botanicals (whole, or ground), or instant powder for reconstitution (coffee beans) , ground coffee, ca soluble feeds, cocoa beans, cocoa powder, instant cocoa, tea leaves, instant powdered tea).
233. The composition of a consumable product according to any of claims 157, 158, 163 to 223, or 231, further characterized in that the consumable product is a consumable dry solid product selected from the group consisting of cereals, food products for baking, cookies , bread, breakfast cereals, cereal bar, energy bars / nutritional bars, granola, cakes, rice crackers, cookies, crackers, donuts, pancakes, cakes, sweets, chewing gum, chocolate products, chocolates, pasta sugar, candies, hard candy, marshmallow, pressed tablets, sandwiches, botanical materials (whole, or ground), and instant powders for reconstitution.
2. 34. The composition of a consumable product according to any of claims 157, 158, 163 to 223, or 231, further characterized in that the consumable product is a dairy product, dairy products and / or alternative milk products selected from the group consisting of of: milk, liquid milk, milk product grown, beverages based on uncultivated and cultivated milk products, milk product cultured with lactobacilli, yoghurt, yoghurt-based beverages, shakes, lassi, milkshake, acidified milk, beverages acidified milk, buttermilk, kefir, milk-based drinks, milk / juice mixture, fermented milk drink, ice cream, desserts, sour cream, sauce, salad dressings, cottage cheese, frozen yogurt, soy milk, rice milk, soy drinks, and rice milk drink.
235. The composition of a consumable product according to any of claims 157, 158, 163 to 223, or 231, further characterized in that the consumable product is a beverage, in particular a beverage close to water, a carbonated beverage, in particular a beverage carbonated without alcohol, a drink of juice, nectar or a tea-based beverage.
236. The composition of a consumable product according to claim 157, 158, or 163 to 223, further characterized in that the consumable product is a dental product selected from the group that It consists of toothpaste, dental floss, mouthwash, adhesive for the prosthesis, bleaching enamel, fluoride treatments and oral care gels, preferably toothpaste.
237. The composition of a consumable product according to any of claims 157, 158, or 163 to 223, further characterized in that the consumable product is a cosmetic product selected from the group consisting of lipstick, lip balm, gloss for lips and Vaseline.
238. The composition of a consumable product according to any of claims 157, 158, or 163 to 223, further characterized in that the consumable product is a pharmaceutical product selected from the group consisting of over-the-counter and prescription drugs, powder that is not tobacco, tobacco substitutes, chewable medicines, cough syrups, throat vaporizers, throat lozenges, cough drops, antibacterial products, pill coatings, gel oblong tablets, soluble fiber preparations, antacids , tablet cores, fast absorption liquid compositions, stable foam compositions, fast disintegrating pharmaceutical dosage forms, beverage concentrates for medicinal purposes, aqueous pharmaceutical suspensions, liquid concentrate compositions, and stabilized sorbic acid solutions, phosphate buffers , saline solutions, emulsions, solvents non-aqueous pharmaceuticals, aqueous pharmaceutical vehicles, solid pharmaceutical vehicles, and preservatives / pharmaceutical additives (antimicrobials, antioxidants, chelating agents, inert gases, flavoring agents, coloring agents).
239. The composition of a consumable product according to any of claims 157, 58, or 163 to 223, further characterized in that the consumable product is an animal feed, or an animal feed.
240. The composition of a consumable product according to any of claims 157, 158, 163 to 223, or 231 to 239, further characterized in that the composition X as defined in any of claims 182 to 223 is present in an effective amount for impart a rich flavor to a consumable product.
241. The composition of a consumable product according to any of claims 157, 158, 163 to 223, or 231 to 240, further characterized in that the composition X as defined in any of claims 182 to 223 is present in the composition of the product consumable at a concentration of 0.01 ppm by weight to 50 ppm by weight, in particular from 0.7 ppm by weight to 6 ppm by weight.
242. The composition of a consumable product according to any of claims 157, 158, 163 to 223, or 231 to 241, further characterized in that the sweetening composition as defined in any of claims 155 or 163 to 223 is present in the composition of the consumable product in a concentration of 0.1 ppm by weight to 900 ppm by weight, in particular from 70 ppm by weight to 440 ppm in weight, or wherein the sweetening composition is present in an amount ranging from 110 ppm by weight to 270 ppm by weight, in particular, from 130 ppm by weight to 270 ppm by weight.
243. The composition of a consumable product according to claim 242, further characterized in that the consumable product is a tea beverage and the sweetening composition is present in an amount ranging from 110 ppm by weight to 270 ppm by weight.
244. The composition of a consumable product according to claim 242, further characterized in that the consumable product is a carbonated beverage without alcohol and the sweetening composition is present in an amount ranging from 130 ppm by weight to 270 ppm by weight.
245. The composition of a consumable product according to claim 242, further characterized in that the consumable product is a juice beverage and the sweetening composition is present in an amount ranging from 130 ppm by weight to 270 ppm by weight.
246. The composition of a consumable product according to any of claims 157, 158, 163 to 223, or 231 to 245, further characterized in that the composition of the consumable product has a reduced amount of sugar and / or calories.
247. The composition of a consumable product according to claim 246, further characterized in that the composition The sweetener is present in an amount ranging from 70 ppm by weight to 440 ppm by weight, in particular, from 200 ppm by weight to 440 ppm by weight.
248. The composition of a consumable product according to claim 246, further characterized in that the consumable product is a tea beverage and the sweetening composition is present in an amount ranging from 230 ppm by weight to 400 ppm by weight.
249. The composition of a consumable product according to claim 246, further characterized in that the consumable product is a beverage close to water and the sweetening composition is present in an amount ranging from 70 ppm by weight to 150 ppm by weight.
250. The composition of a consumable product according to claim 246, further characterized in that the consumable product is a carbonated beverage without alcohol and the sweetening composition is present in an amount ranging from 310 ppm by weight to 440 ppm by weight.
251. The composition of a consumable product according to claim 246, further characterized in that the consumable product is a juice beverage and the sweetening composition is present in an amount ranging from 310 ppm by weight to 440 ppm by weight.
252. The composition of a consumable product according to claim 246, further characterized in that the consumable product is a nectar and the sweetening composition is present in an amount ranging from 200 ppm by weight to 340 ppm by weight.
253. The composition of a consumable product according to claims 246 to 252, further characterized in that the composition of the consumable product has a reduced amount of sugar and / or calories.
254. The composition of a consumable product according to claims 246 to 252, further characterized in that the composition of the consumable product does not substantially comprise sugar and / or calories.
255. The composition of a consumable product according to claims 246 to 252, further characterized in that the composition of the consumable product does not comprise sugar and / or calories.
256. The composition of a consumable product according to any of claims 157, 158, 163 to 223 or 231 to 255, further characterized in that the tabletop sweetener composition as defined in any of claims 224 to 230, wherein the sweetener composition of Table is preferably present in the composition of the consumable product in a concentration of 0.1 ppm by weight to 80 ppm by weight.
257. The composition of a consumable product according to any of claims 157, 158, 163 to 223 or 231 to 256, further characterized in that the sweetening composition or tabletop sweetening composition comprises acesulfame potassium, preferably acesulfame potassium and sucralose or acesulfame potassium and thaumatin.
258. The composition of a consumable product according to any of claims 157, 158, 163 to 223 or 231 to 257, further characterized in that the composition of the consumable product has a detectably general taste different from the general flavor of a composition of a similar consumable product which does not comprise the at least one flavoring.
259. A method for modifying, masking, reducing and / or suppressing a persistent unpleasant taste, aftertaste, or sweetness of at least one sweetening / sweetness enhancing composition, the method comprising the steps of: (i) selecting at least one flavoring, (ii) diluting the at least one flavor with a diluent to form a diluted composition to determine a taste threshold level at which the taste of the flavor is not detectable by the taste in the diluted composition, (iii) adding the less a flavoring at or below the taste threshold level to a sweetener / sweetness enhancer to form a sweetening composition; and (iv) determining whether the at least one flavoring, when present in the sweetening composition at or below the taste threshold level, is capable of modifying, masking, reducing and / or suppressing the unpleasant taste of the sweetener / enhancer. of sweetness in the sweetening composition.
260. A method for identifying a flavoring that is capable of modifying, masking, reducing and / or suppressing an unpleasant taste of at least one sweetener / sweetness enhancer, the method comprising the steps of: (i) selecting at least one flavoring, (ii) dilute the at least one flavoring with a diluent to form a diluted composition to determine a taste threshold level at which the taste of the flavor is not detectable by the taste in the diluted composition, and (iii) adding the at least one flavor at or below the level of the flavor. flavor threshold level to a sweetener / sweetness enhancer to form a sweetening composition; and (iv) determining whether the at least one flavoring, when present in the sweetening composition at or below the taste threshold level, is capable of modifying, masking, reducing and / or suppressing the unpleasant taste of the sweetener / enhancer. of sweetness in the sweetening composition.
261. The method according to any of claims 259 or 260, further characterized by additionally comprising the step of adding the at least one flavor to a sweetening composition when it is determined that the at least one flavor is capable of modifying, masking, reducing and / or removing the unpleasant taste of the sweetener / sweetness enhancer in the sweetening composition.
262. The method according to any of claims 259 or 260, further characterized by additionally comprising the step of adding the at least one flavor to a consumable product to form a composition of the consumable product when it is determined that the at least one flavor is capable of modifying, masking, reducing and / or suppressing the unpleasant taste of the sweetener / sweetness enhancer in the sweetening composition.
263. The method according to any of claims 259 or 261, further characterized in that it further comprises the step of refraining from using the at least one flavor when it is determined that the at least one flavor is incapable of modifying, masking, reducing and / or or suppress the unpleasant taste of the sweetener / sweetness enhancer in the sweetener composition.
264. The composition, method or use as claimed in any one of claims 155 to 263, wherein the unpleasant taste of the sweetener, the sweetness enhancer or the consumable product is an unpleasant acidic taste, an unpleasant astringent taste, an unpleasant taste. bitter, an unpleasant licorice taste, a metallic unpleasant taste and / or an unpleasant burning sensation in the throat.
265. The composition, method or use as claimed in any one of claims 155 to 263, wherein the unpleasant aftertaste of the sweetener, the sweetness enhancer or the consumable product is an astringent or bitter aftertaste.
266. A solution comprising (a) a sweetener; and (b) at least one flavoring; and (c) a solvent; wherein the at least one flavor is suitable for modifying, masking, reducing and / or suppressing the unpleasant taste of the sweetener in a composition of a consumable product formed by adding the solution to the consumable product; and where the sweetener is present in an amount such that the sweetness of the sweetener is detectable by the taste in the composition of the consumable product, and wherein the at least one flavor is present in an amount such that the taste of the at least one flavor is not detectable by the taste in the composition of the consumable product.
267. A solution comprising (a) a sweetness enhancer; (b) a sweetener; (c) at least one flavor having a flavor; and (d) a solvent; wherein the at least one flavor is suitable for modifying, masking, reducing and / or suppressing the unpleasant taste of the sweetness enhancer in a composition of a consumable product formed by adding the solution to the consumable product; and wherein the sweetness enhancer is present in the composition of the consumable product in an amount such that the sweetness enhancer is capable of enhancing a sweetness of the sweetener present in the composition of the consumable product, and wherein the at least one flavoring is present in the an amount such that the flavor of the at least one flavor is not detectable by the taste in the composition of the consumable product.
268. The solution according to claim 266 or 267, further characterized in that the at least one flavor is present in an amount ranging from 0.01 ppm by weight to 1000 ppm by weight, based on the total weight of the solution.
269. The solution according to claims 266 a 268, further characterized in that the solvent comprises a solvent consumable organic, a consumable inorganic solvent and / or a consumable polar solvent.
270. The solution according to claims 266 a 269, further characterized in that the solvent is water.
271. The solution according to claims 266 a 270, further characterized in that it additionally comprises at least one sweetener and / or sweetness enhancer.
272. The solution according to claim 271, further characterized in that the at least one sweetener and / or sweetness enhancer comprises acesulfame potassium. 41 B * c P14 / 579F SUMMARY OF THE INVENTION In Part A, the present invention relates to novel compositions X comprising (1) at least one blocking agent of the bitter, (2) at least one carbonyl compound, and (3) at least one lactone, in particular compositions X comprising (i) naringin, (i) methoxy salicylaldehyde; (iii) syringaldehyde; (iv) lactone massoia, and (v) lactone whiskey; to the use of the compositions X for modifying, masking, reducing and / or suppressing a persistent unpleasant taste, aftertaste or sweetness of at least one sweetener, a sweetness enhancer, or a consumable product, and to a process for the preparation of the compositions X; In addition, the invention relates to sweetening compositions comprising at least one sweetener and the new compositions X; to a method for providing a sweetener, or sweetness enhancing compositions; to the methods of modifying, masking, reducing and / or removing a persistent unpleasant taste, aftertaste or sweetness of at least one sweetener, or sweetness enhancer, and tabletop sweetener compositions comprising the new compositions X; The invention also relates to consumer product compositions comprising a consumable product and the new compositions X; to the methods of modification, of masking, reduction and / or suppression of an unpleasant taste, persistent aftertaste, or sweetness of a composition of the consumable product, and to the methods for imparting rich flavor to a product consumable; in part B, the present invention relates, inter alia, to the sweetening composition comprising (ii) a sweetener, and (ii) at least one flavoring, wherein at least the flavor is suitable for modifying, masking, reducing and / or suppressing an unpleasant taste of the sweetener in a consumable product composition formed by adding the sweetening composition to a consumable product, and wherein a weight ratio of at least one flavoring to the sweetener in the consumable product composition it is such that the sweetness of the sweetener is detectable by the taste in the composition of the consumable product and the taste of at least one flavoring is not detectable by the taste in the composition of the consumable product; The invention also relates to a sweetness enhancing composition comprising (i) a sweetness enhancer, and (ii) at least one flavoring; wherein at least one flavor is suitable for modifying, masking, reducing and / or suppressing an unpleasant taste of the sweetness enhancer in a composition of the consumable product formed by adding the composition of the sweetness enhancer and a sweetener to a consumable product; and wherein a ratio by weight of at least the sweetness enhancer in the composition of the consumable product is such that the sweetness enhancer is capable of improving a sweetness of the sweetener present in the composition of the consumable product and the taste of the product. at least one flavoring is not detectable by the taste in the composition of the consumable product; the invention relates, inter alia, to the respective consumable products.
MX2014006368A 2011-11-28 2012-11-27 Taste-masking compositions, sweetener compositions and consumable product compositions containing the same. MX2014006368A (en)

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US201161564040P 2011-11-28 2011-11-28
EP11009403 2011-11-28
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US201261664903P 2012-06-27 2012-06-27
EP12004806 2012-06-27
EP12004805 2012-06-27
US13/630,254 US20130136836A1 (en) 2011-11-28 2012-09-28 Taste-Masking Compositions, Sweetener Compositions and Consumable Product Compositions Containing the Same
EP2012004080 2012-09-28
US13/630,341 US20130136839A1 (en) 2011-11-28 2012-09-28 Taste-Masking Compositions, Sweetener Compositions and Consumable Product Compositions Containing the Same
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