US20180255812A1 - Taste-modifying ingredient - Google Patents

Taste-modifying ingredient Download PDF

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Publication number
US20180255812A1
US20180255812A1 US15/967,905 US201815967905A US2018255812A1 US 20180255812 A1 US20180255812 A1 US 20180255812A1 US 201815967905 A US201815967905 A US 201815967905A US 2018255812 A1 US2018255812 A1 US 2018255812A1
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Prior art keywords
taste
rhoifolin
ppm
foodstuff
beverage
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Abandoned
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US15/967,905
Inventor
Jean-Luc Gelin
Maxime DELATTRE
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Firmenich SA
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Firmenich SA
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Priority to US15/967,905 priority Critical patent/US20180255812A1/en
Assigned to FIRMENICH SA reassignment FIRMENICH SA ASSIGNMENT OF ASSIGNORS INTEREST (SEE DOCUMENT FOR DETAILS). Assignors: DELATTRE, Maxime, GELIN, JEAN-LUC
Publication of US20180255812A1 publication Critical patent/US20180255812A1/en
Priority to US16/165,165 priority patent/US20190045821A1/en
Priority to US17/211,344 priority patent/US20210204578A1/en
Abandoned legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/205—Heterocyclic compounds
    • A23L27/2052—Heterocyclic compounds having oxygen or sulfur as the only hetero atoms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
    • A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
    • A23F5/36—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee
    • A23F5/40—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee using organic additives, e.g. milk, sugar
    • 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
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • 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
    • A23L2/56—Flavouring or bittering 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
    • 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
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • 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
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
    • 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
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
    • A23L27/13—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils from citrus fruits
    • 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
    • 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
    • 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

Abstract

Use of 7-[4,5-dihydroxy-6-(hydroxymethyl)-3-(3,4,5-trihydroxy-6-methyloxan-2-yl) oxyoxan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl)chromen-4-one (rhoifolin) as a taste modifying ingredient in order to reduce bitterness and/or increase sweetness of a foodstuff or beverage.

Description

    TECHNICAL FIELD
  • The present invention relates to a taste-modifying ingredient. The invention further relates to the use of the taste-modifying ingredients in a foodstuff and a taste-modifying composition comprising the taste-modifying ingredient.
    • BACKGROUND AND PRIOR ART
  • Sugar is a popular sweetening additive in human food preparation. By sugar is understood sucrose but also other commonly used calorie rich sweetening additives such as glucose, fructose and high fructose corn syrups. Popular feeding habits tend to show an over consumption of sugar even though it is well established that this is a known cause of various adverse effects on health, the most common including tooth decay and obesity.
  • To date, various products have been proposed which seek to address these problems. For instance, artificial high intensity sweeteners have been developed which deliver a sweet taste at very low doses. Of the high intensity sweeteners already present on the market, Sucralose®, Aspartame, Potassium Acesulfame, cyclamate, saccharine can be named as well known alternatives. However, there is a strong desire by an ever-increasing number of consumers for natural or naturally derived products in preference to their artificial counterparts. Thus, it would be highly desirable to provide a product which meets this consumer need.
  • Within the class of naturally occurring sweeteners, a growing number of products is becoming available. Examples include thaumatin, luo han guo, brazzein, curculin, glycyrrhizin and stevia.
  • Rhoifolin is a compound found in the juice of citrus bergamia (bergamot). To the best of our knowledge, this compound has never been identified as a taste-modifying ingredient for increasing sweetness.
  • It would also be desirable to reduce the bitterness of certain foodstuffs and beverages. To the best of our knowledge, rhoifolin has never been identified as a taste-modifying ingredient for reducing bitterness.
    • SUMMARY OF THE INVENTION
  • Thus, according to the present invention, there is provided the use of 7-[4,5-dihydroxy-6-(hydroxymethyl)-3-(3,4,5-trihydroxy-6-methyloxan-2-yl) oxyoxan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl)chromen-4-one as a taste modifying ingredient.
  • For the purposes of the present invention, 7-[4,5-dihydroxy-6-(hydroxymethyl)-3-(3,4,5-trihydroxy-6-methyloxan-2-yl) oxyoxan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl)chromen-4-one is also referred to herein as “rhoifolin”.
  • The invention further provides a taste modifying composition comprising an effective amount of rhoifolin.
  • The invention also provides a method of reducing or masking bitterness of a foodstuff or beverage by adding rhoifolin thereto.
  • The invention also provides a method of increasing the sweetness of a foodstuff or beverage by adding rhoifolin thereto.
    • DETAILED DESCRIPTION OF THE INVENTION
  • In a foodstuff or beverage, rhoifolin may be present in amounts within the ranges of from 5 to 300 ppm.
  • Preferably rhoifolin is present at a concentration of from 5 to 200 ppm, more preferably 5 to 150 ppm, most preferably from 10 to 100 ppm.
  • Rhoifolin is commercially available and can be purchased from, for example, Interquim, Spain.
  • Rhoifolin can be used in a many products where there is a desire to reduce bitterness and/or to increase sweetness. Examples include but are not limited to tea, coffee, fruit juice and fruit-flavoured beverages, jams and jellies, peanut butter, pies, puddings, cereals, candies, ice creams, yogurts, bakery products; health care products, such as toothpastes, mouthwashes, cough drops, cough syrups; chewing gums; and sugar substitutes.
  • The invention will now be illustrated with reference to the following examples. All amounts are % by weight unless otherwise indicated.
    • EXAMPLES Example 1 Application of Rhoifolin in Grapefruit Juice
  • Various samples were prepared using the ingredients shown in the table below (the amounts are % by weight).
  • TABLE 1
    Sample Grapefruit Juice (1) Rhoifolin (2)
    5 99.9 0.1
    6 99.6 0.4
    7 99.2 0.8
    8 98.8 1.2
    9 98.4 1.6
    10  98.0 2.0
    B 100 0
    (1) Eco+, purchased at Leclerc, France
    (2) ex Interquim, Spain
  • The rhoifolin was weighed into sufficient propylene glycol (PG) to allow for full dissolution and heated in a water bath at 40° C. for 30 minutes until the rhoifolin was fully solubilised. The grapefruit juice was then mixed with the rhoifolin solution and the mixtures were kept at room temperature for 1 hour before sensory tests.
  • The sensory tests were performed as follows:
  • 6 trained panellists were asked to rate the sweetness, bitterness and flavor intensity of the samples prepared above under blind conditions using a 5 point intensity rating scale where 0 indicates no intensity and 5 indicates extremely intense.
  • Average intensity scores were treated for mean comparison Duncan testing using a FIZZ statistic software.
    The results are given in the following table:
  • TABLE 2
    Bitterness Sweetness Flavor Rhoifolin
    Sample Intensity Intensity Intensity (ppm)
    B 4.17 2.25 3.50 0
    5 3.83 2.42 3.67 5
    6 3.33 2.50 3.33 20
    7 3.08 2.75 3.25 40
    8 3.08 3.17 3.08 60
    9 2.67 3.50 3.17 80
    10  2.33 4.00 3.33 100
  • The results demonstrate that addition of rhoifolin reduces bitterness and increased sweetness whilst leaving the flavor intensity substantially unchanged.
    • Example 2 Application of Rhoifolin in a Sucrose-free Coffee Product
  • Various samples were prepared using the ingredients shown in the table below (the amounts are % by weight).
  • TABLE 3
    Sample Water (1) Instant soluble Coffee (2) Rhoifolin (3)
    1 99.4 0.5 0.1
    2 99.55 0.05 0.4
    3 98.7 0.5 0.8
    4 98.3 0.5 1.2
    A 100 0 0
    (1) Still Mineral Water, ex Arkina, Switzerland
    (2) Commercially available instant soluble coffee, purchased in Migros, Switzerland
    (3) ex Interquim, Spain
  • The rhoifolin was weighed into sufficient propylene glycol (PG) to allow for full dissolution and heated in a water bath at 40° C. for 30 minutes until the rhoifolin was fully solubilised. The instant soluble coffee was weighed and incorporated into the water. Solubilisation was achieved at room temperature.
  • The mixtures were kept at room temperature for 1 hour before sensory tests.
  • The sensory tests were performed as follows:
  • 6 trained panellists were asked to rate the sweetness, bitterness and coffee-like intensity of the samples prepared above under blind conditions using a 5 point intensity rating scale where 0 indicates no intensity and 5 indicates extremely intense.
  • Average intensity scores were treated for mean comparison Duncan testing using a FIZZ statistic software.
  • The results are given in the following table:
  • TABLE 4
    Bitterness Sweetness Coffee-like Rhoifolin
    Sample Intensity Intensity Intensity (ppm)
    A 3.33 0.33 2.83 0
    1 3.33 0.33 2.83 5
    2 2.58 0.67 2.92 20
    3 2.33 1.83 2.75 40
    4 2.00 2.58 2.33 60
  • The results demonstrate that it is preferable that more than 5 ppm of rhoifolin is present for certain applications.

Claims (8)

1.-5. (canceled)
6. A taste modifying composition comprising from 5 to 100 ppm of 7-[4,5-dihydroxy-6-(hydroxymethyl)-3-(3,4,5-trihydroxy-6-methyloxan-2-yl) oxyoxan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl)chromen-4-one.
7. A method of reducing or masking bitterness of a foodstuff or beverage and/or increasing the sweetness of a foodstuff or beverage by adding from 5 to 100 ppm of 7- [4,5-dihydroxy-6-(hydroxymethyl)-3-(3,4,5-trihydroxy-6-methyloxan-2-yl) oxyoxan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl)chromen-4-one thereto.
8. A method for modifying the taste of a foodstuff or beverage by including therein a taste modifying composition that includes 7[4,5-dihydroxy-6-(hydroxymethyl)-3-(3,4,5-trihydroxy-6-methyloxan-2-yl) oxyoxan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl) chromen-4-one (rhoifolin) in an amount effective to reduce bitterness or increase sweetness of the foodstuff or beverage.
9. The method of claim 8, wherein the taste modification comprises reducing bitterness.
10. The method of claim 8, wherein the taste modification comprises increasing sweetness.
11. The method of claim 8, wherein the taste modifying ingredient is present in an mount from 5 to 300 ppm.
12. The method of claim 8, wherein wherein the taste modifying ingredient is present in an mount from 5 to 100 ppm.
US15/967,905 2013-06-27 2018-05-01 Taste-modifying ingredient Abandoned US20180255812A1 (en)

Priority Applications (3)

Application Number Priority Date Filing Date Title
US15/967,905 US20180255812A1 (en) 2013-06-27 2018-05-01 Taste-modifying ingredient
US16/165,165 US20190045821A1 (en) 2013-06-27 2018-10-19 Taste-modifying ingredient
US17/211,344 US20210204578A1 (en) 2013-06-27 2021-03-24 Taste-modifying ingredient

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
US201361840401P 2013-06-27 2013-06-27
PCT/EP2014/061417 WO2014206690A1 (en) 2013-06-27 2014-06-03 Taste-modifying ingredient
US201514901389A 2015-12-28 2015-12-28
US15/967,905 US20180255812A1 (en) 2013-06-27 2018-05-01 Taste-modifying ingredient

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US14/901,389 Continuation US20160165936A1 (en) 2013-06-27 2014-06-03 Taste-modifying ingredient
PCT/EP2014/061417 Continuation WO2014206690A1 (en) 2013-06-27 2014-06-03 Taste-modifying ingredient

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US15/967,905 Abandoned US20180255812A1 (en) 2013-06-27 2018-05-01 Taste-modifying ingredient
US16/165,165 Abandoned US20190045821A1 (en) 2013-06-27 2018-10-19 Taste-modifying ingredient
US17/211,344 Pending US20210204578A1 (en) 2013-06-27 2021-03-24 Taste-modifying ingredient

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US (4) US20160165936A1 (en)
EP (1) EP3019033B1 (en)
JP (2) JP6258482B2 (en)
CN (2) CN105338832B (en)
BR (1) BR112015029862A2 (en)
MX (1) MX2015016484A (en)
RU (2) RU2652131C2 (en)
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EP3860369B1 (en) * 2019-03-28 2024-05-08 Firmenich SA Flavor system
CN115443068A (en) 2020-04-29 2022-12-06 荷兰邦奇洛德斯克罗科兰有限公司 Compositions, confectionery products and methods

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JP2016526381A (en) 2016-09-05
CN108271962A (en) 2018-07-13
JP2018038427A (en) 2018-03-15
BR112015029862A2 (en) 2017-07-25
US20210204578A1 (en) 2021-07-08
RU2652131C2 (en) 2018-04-25
EP3019033A1 (en) 2016-05-18
JP6258482B2 (en) 2018-01-10
US20160165936A1 (en) 2016-06-16
US20190045821A1 (en) 2019-02-14
RU2016102529A (en) 2017-08-01
EP3019033B1 (en) 2017-12-06
MX2015016484A (en) 2016-03-03
CN105338832B (en) 2018-04-20
RU2017145920A (en) 2019-02-19
CN105338832A (en) 2016-02-17
WO2014206690A1 (en) 2014-12-31
JP6570605B2 (en) 2019-09-04

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Effective date: 20150901

STCB Information on status: application discontinuation

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