WO1995004477A1 - PROCEDE D'AUGMENTATION DE l'ACIDITE - Google Patents

PROCEDE D'AUGMENTATION DE l'ACIDITE Download PDF

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Publication number
WO1995004477A1
WO1995004477A1 PCT/JP1994/001271 JP9401271W WO9504477A1 WO 1995004477 A1 WO1995004477 A1 WO 1995004477A1 JP 9401271 W JP9401271 W JP 9401271W WO 9504477 A1 WO9504477 A1 WO 9504477A1
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WO
WIPO (PCT)
Prior art keywords
acid
weight
sourness
parts
acidity
Prior art date
Application number
PCT/JP1994/001271
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English (en)
Japanese (ja)
Inventor
Takashi Oonishi
Hiroaki Koiso
Toshinaga Tamiya
Toshihiro Ishii
Original Assignee
San-Ei Gen F.F.I., Inc.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by San-Ei Gen F.F.I., Inc. filed Critical San-Ei Gen F.F.I., Inc.
Priority to AU72393/94A priority Critical patent/AU7239394A/en
Priority to JP50632895A priority patent/JP3481245B2/ja
Publication of WO1995004477A1 publication Critical patent/WO1995004477A1/fr

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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
    • A23L27/204—Aromatic compounds
    • 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
    • A23L27/82—Acid flavourants

Definitions

  • the present invention relates to a method for enhancing sourness. More specifically, the present invention relates to a sour taste comprising adding an effective acidity-enhancing effective amount of a phenoxycarboxylic acid derivative or a salt thereof to a product used in the oral cavity or an orally ingestible product.
  • a sour taste comprising adding an effective acidity-enhancing effective amount of a phenoxycarboxylic acid derivative or a salt thereof to a product used in the oral cavity or an orally ingestible product.
  • the sourness is, for example, canned fruits such as canned mikan, canned peaches and canned cherries; jams such as strawberry jam and marmalade; sugar fruits such as drenched rice; fruit beverages such as orange juice and grape juice Processed tomatoes such as tomato juice; carbonated beverages such as cider and cola; candies such as throat candy; di-class; chewing gums such as peppermint gum; jelly and pudding Western confectionery; occupies an important position in forming flavors such as cold desserts such as shovels and ice cream (the sourness of these products depends on the raw materials used. However, it may be artificially provided.
  • examples of the raw material having an acidity include various natural fruits.
  • taste substances having a sour taste for example, organic acids such as citric acid, tartaric acid, lactic acid, acetic acid, fumaric acid, lingoic acid, adipic acid, phytic acid and succinic acid; Amino acids such as glutamate and aspartic acid, inorganic acids such as carbon dioxide and phosphoric acid, or salts thereof are added to products, and the taste substances having such sourness are They also have a significant effect on the quality of the products to which they are imparted, such as aroma, color, storage stability and physicochemical stability.
  • the sour taste is a taste peculiar to the above-mentioned sour taste substances (inorganic acids, organic acids and amino acids or salts thereof), and is a taste of hydrogen ions dissociated in an aqueous solution.
  • acidity is not always parallel to liquidity. This is because the ingested hydrogen ions are consumed by saliva because the pH of human saliva is pH 6.7-6.9. That is, when there is no hydrogen ion that makes up for this, the sourness disappears, and when the hydrogen ion remains or undissociated acid is dissociated to generate hydrogen ion, the acidity is maintained.
  • acidulants inorganic acids, organic acids and amino acids or salts thereof (hereinafter, these are collectively abbreviated as acidulants) are added. It has been.
  • acidulants having a hydroxyl group generally give a mild sour taste
  • acidulants having a large amount of carboxyl groups generally give a sharp acidity, so that acidulants having a carboxyl group such as fumaric acid can be used.
  • a method of adding to the main body has been performed. Only However, the taste imparted by the acid provided by this method is not good.
  • Cuenic acid, L-ascorbic acid, gluconic acid, and the like having a hydroxy group are preferred since they have a mild and refreshing acidity, but have a low acidity, for example, the acidity of fumaric acid having only a carboxyl group.
  • the acidity of cunic acid is 1.0
  • the acidity of L-ascorbic acid is 0.5
  • the acidity of gluconic acid is 0.5. It is necessary to use more.
  • Japanese Patent Application Laid-Open No. 58-138363 discloses that citrus beverages containing a dibasic acid or a tribasic acid can be used.
  • Proline, aspartic acid and glutamin Amino acids such as acids are added.
  • the addition of such amino acids may result in unpleasant aftertaste, browning reaction in the presence of fructose or other reducing sugars, such as grapes, and the product turning yellow to brown.
  • unpleasant change odor is caused by aging, and aging.
  • milk containing milk to be retorted In order to enhance the sourness of the roe, acidulants are added and sterilized to a liquid pH of 6 or less. However, in this method, there is a problem that the milk is separated by the addition of the acidulant, thereby increasing the commercial value. In addition, if the acidity is reduced to a neutral pH of 6 to 7 so that milk does not separate by adding a small amount of acidulant, there is a problem that the flavor of coffee is inhibited. Similarly, in milk drinks such as milk-containing black tea and strawberries, a method of increasing the acidity by adding an acidulant so that the acidity matches well with the aroma of each is carried out.
  • phenoxy lucanoic acid derivatives have been used as bitterness inhibitors such as lithium chloride (US Pat. No. 5,232,735). Disclosure of the invention
  • phenoxyalkanoic acid derivatives in addition to suppressing the sweetness and bitterness of sugar or sugar alcohol, phenoxyalkanoic acid derivatives Products used orally or ingestible By adding 0.0001 to 0.01% by weight of the product, it does not suppress their acidity and does not change the liquidity and physicochemical properties. On the contrary, they found that the acidity was enhanced, and completed the present invention.
  • R is the same or different and is a hydrogen atom, a halogen atom, a pyridine group, a lower alkyl group, a lower alkanol group or a lower alkoxy group
  • n is an integer of 0 to 4
  • A is a carbon atom.
  • a sourness enhancement method is provided which is characterized by being added to an ingestible product.
  • the sourness enhancement in the present invention refers to the sourness originally felt in the oral cavity of a human body without changing the liquid properties or physicochemical properties of a product used in the oral cavity or a product that can be ingested orally. Means that it is felt enhanced.
  • halogen include fluorine, chlorine, and odor. Element and iodine.
  • lower alkyl group examples include a linear or branched alkyl group having 1 to 3 carbon atoms, such as methyl, ethyl, propyl and isopropyl. And the like. Of these, methyl and ethyl groups are preferred.
  • lower alkanol group examples include alkanoyl groups having 2 to 4 carbon atoms, and specific examples include acetyl. Propionyl and butylyl.
  • lower alkoxy group examples include straight-chain or branched-chain alkoxy groups having 1 to 3 carbon atoms, such as methoxy, ethoxy, propoxy and isopropoxy. Is mentioned. Of these, methoxy and ethoxy groups are particularly preferred.
  • R is preferably a lower alkyl group or a lower alkoxy group, particularly preferably a methyl, ethyl, methoxy or ethoxy group.
  • lower alkylene group examples include a straight-chain or branched alkylene group having 1 to 5 carbon atoms, and specifically, for example, methylene, ethylene, trimethylene, tereethylene, and the like. Examples include tramethylene, ammonium methylene, butylene and amylene. Of these, methylene, ethylene and trimethylene are particularly preferred. Cn is an integer from 1 to 4, and n is preferably 1.
  • n 1 and the substituent R is It is preferred that the bond is attached to the para-position, especially when n is 1, R is attached to the para-position, and R is a methyl, ethyl, methoxy or ethoxy group.
  • salts that are non-toxic and that are acceptable in the fields of food, pharmaceuticals, quasi-drugs, etc. can be used.
  • examples thereof include alkali metal salts such as sodium and potassium, alkaline earth metal salts such as calcium and magnesium, and ammonium salts.
  • preferred salts are alkali metal salts such as sodium and potassium.
  • the compounds of the general formula (I) usually have two kinds of optical isomers because of having a chiral center at the carbon adjacent to the carboxyl group.
  • the present invention also includes these optical isomers and racemic mixtures. These isomers may have one with strong activity and the other with weak activity.
  • a racemic mixture of the above compounds usually exhibits an intermediate activity between two optical isomers.
  • the optical isomers may be separated and either one of them may be used, or the compound having the stronger activity may be separated by optical resolution and the compound may be used. It can enhance the sourness enhancing effect.
  • Examples of compounds belonging to the general formula (I) include the following.
  • Preferred compounds among these are phenoxyacetic acid, 2-monophenoxypropionic acid, 2-phenoxybutyric acid, p-methylphenoxyacetic acid, p-ethylphosphonoxyacetic acid, p-methoxyphenoxyacetic acid, p-e Toxifenoxyacetic acid, 2 — p — Methylulfenoxypropionic acid, 2 — p — Ethylphenoxypropionic acid, 2 — p — Methoxyphenoxypropionic acid, 2- ⁇ -ethoxyphenoxypropionic acid, 2 — ⁇ -Methylphenoxybutyric acid, 2- ⁇ -Ethylphenoxybutyric acid, 2- ⁇ -Methoxyphenoxybutyric acid, 2- ⁇ -Ethoxyphenoxybutyric acid, and sodium or potassium salts thereof. These compounds may be used alone or in combination of two or more.
  • the compound of the general formula (I) can be synthesized by a known method such as condensation. For example, Journal of the American Chemical Society (J. Amer. Chera. Soc.), 53, 304 (1931) or Journal of the American Chemical Society (J. Chem. Soc), 1891 (1956). Some of the compounds of the general formula (I) can be obtained from Aldrich. The phenoxyalkanoic acid derivative can also be used.
  • the product used in the oral cavity according to the present invention means a solid, liquid or semi-solid product which is used in the oral cavity and which is discharged from the mouth after use and is non-toxic to the human body. Those which can be taken orally are also included in products used in the oral cavity.
  • Examples of products used in the oral cavity include cosmetics such as dentifrice, medicated dentifrice, mouthwash, mouthwash, mouthwash and oral tablets, quasi-drugs, pharmaceuticals and the like.
  • the orally ingestible product in the present invention means a solid, liquid or semi-solid product which can be orally ingested and is non-toxic to the human body, for example, a part thereof such as chewing gum. Products that can be excreted from the mouth are also included in orally ingestible products.
  • These products used in the oral cavity or products that can be ingested orally are final products containing a sour-tasting substance. In addition, it may have no or little sourness.
  • a product used in the oral cavity or a product that can be ingested orally exhibits sour taste, it acts to further enhance the sour taste and does not show any or almost no sour taste. Acts to make the sour taste more perceptible.
  • Taste substances exhibiting sourness include, for example, substances that make the human body feel sour in the oral cavity, such as citric acid, tartaric acid, lactic acid, acetic acid, fumaric acid, lingoic acid, adipic acid, and phytin.
  • Acidity Organic acids such as succinic acid and the like; amino acids such as glutamic acid and aspartic acid; inorganic acids such as carbon dioxide and phosphoric acid; and salts thereof.
  • the addition amount of the phenoloxyalkanoic acid derivative and its salt varies depending on the taste substance to be applied. However, the amount of phenoloxyalkanoic acid or its salt is 0.0 with respect to 100 parts by weight of the taste substance contained in the product. By adding 0.01 to 0.01 parts by weight, a product with enhanced acidity can be provided.
  • Products containing sour taste substances include, for example, cider.
  • Carbonated beverages such as ramune, ginger ale and cola beverages; and flavors such as orange, grapefruit, grape, peach, lingo and pine.
  • Fruit drinks and fruitless drinks flavored drinks, sports drinks, fruit milk, tea milk, coffee milk, cocoa milk, lactic acid bacteria drinks, whey drinks, polyethylene bags with fruit milk, canned milk coffee, Palatable beverages such as black tea and chocolate drinks;
  • Pharmaceutical products such as elixirs; Canned fruits such as canned cherries; Candy classes such as throat and orange candies; Chewing gum such as peppermint gum Fruits such as Drain Cherry; Fruits such as Orange Malade and Strawberry Jam Jelly such as orange jelly and grape jelly; Confectionery such as agar jelly confectionery and gummy candy; Chewing gum such as peppermint gum; Western confectionery such as jelly and pudding Frozen desserts such as sorbet and ice cream; dressings; mayonnaise; sauces; sauces; soy sauces; flavored paste
  • the amount of the phenoxy-leucanic acid derivative or salt used is appropriately set so that the concentration can enhance the acidity of each product. Generally, 0.0001-0.01 parts by weight, preferably 0.0001-0.005 parts by weight, per 100 parts by weight of a product used in the oral cavity or an orally ingestible product. Can enhance sourness
  • Carbonated drinks such as cider, ramune, ginger ale and cola drinks; fruit drinks and fruitless drinks having flavors such as orange, grapefruit, grape, peach, lingo and pine; flavored drinks, sports drinks, Preference beverages such as fruit milk, tea milk, coffee milk, cocoa milk, lactic acid bacteria drinks, whey drinks, fruit bags in polyethylene bags, coffee in canned milk, red tea and chocolate drinks; And 100 parts by weight of orally ingestible products such as pharmaceuticals such as elixirs and the like, by adding 0.001 part by weight of a phenoxyalkanoic acid derivative or a salt thereof, thereby imparting an inherent sourness.
  • the amount of acid added can be reduced by about 20 to 30% compared to normal without changing the degree of acidity. And hydrolysis can be prevented, good flavor product is obtained.
  • Canned fruits such as canned cherry, throat candy and orange cane
  • First class candies Chewing gums such as peppermint gum; and orally ingestible products such as sugar fruits such as Drain celli
  • Chewing gums such as peppermint gum
  • orally ingestible products such as sugar fruits such as Drain celli
  • Drain celli For 100 parts by weight of phenolic acid, By adding 0.0005 parts by weight of the derivative or its salt, it is possible to obtain a product having an enhanced acidity and a refreshing taste without changing the inherent liquidity and acid taste.
  • Jams such as orange marmalade and strawberry jam; jellies such as orange jelly and grape jelly; and agar jelly confectionery and confectionary products such as confectionery such as Gummy candi
  • a funinoxyalkanoic acid derivative or a salt thereof By adding 0.001 part by weight of a funinoxyalkanoic acid derivative or a salt thereof, it is possible to reduce the amount of acid addition by about 30 to 40% from the usual amount without changing the inherent acidity. In addition, a decrease in gel strength in the production heating step can be reduced.
  • orally ingestible products such as dressings, mayonnaise, sauces, sauces, soy sauces, and flower pastes, phenoxyalkanoic acid derivatives or their salts
  • the amount of acid added can be reduced by about 30 to 40% without changing the inherent acidity, preventing the viscosity from decreasing during the manufacturing process and during storage. Can be.
  • the phenoxyalkanoic acid derivative or salt thereof has a limited range of 0.000001 to 0.01 parts by weight based on 100 parts by weight of a product containing a sour taste substance. It was surprising to find that it was possible to increase the acidity without changing the liquidity and physicochemical properties, and to reduce the amount of acidulant used. it is conceivable that. By adding more than the specified range of the used amount of the present invention, on the contrary, acidity is suppressed. Therefore, in the present invention, the amount of X-noxial force in the range of 0.0001 to 0.01 parts by weight per 100 parts by weight of a product used in the oral cavity or an orally ingestible product is considered. It is important to add the acid derivative or its salt.
  • the phenoxyalkanoic acid derivative or its salt can be used as it is, but it is generally preferable to use it after dissolving or suspending it in a medium in which it can be dissolved.
  • a medium include water, alcohols such as ethanol, oryzanol and octacosanol; oligosaccharides such as liquid sugar, homooligosaccharide and heterooligosaccharide; sugars of syrup of syrup Sugar alcohols such as sorbitol, maltitol, erythritol, reduced palatinose, reduced xylo-oligosaccharide, reduced gentio-oligosaccharide and reduced lactose; polyhydric alcohols such as glycerin and propylene glycol And fatty acid esters such as glycerin, polyglycerin, sonolebitan, polyoxyethylene, propylene glycol and sucrose; and emulsifiers such as lecithin.
  • Products in which the phenoxyl carboxylic acid derivative or a salt thereof is used in the oral cavity or can be ingested orally Is not particularly limited.
  • the stage of addition it may be added together with the main raw materials and auxiliary raw materials when manufacturing the target product, or may be used by dissolving it in liquid main raw materials and auxiliary raw materials in advance. . It may be added, mixed, or dissolved in the finished product.
  • it may be added as it is, or may be used by dissolving or suspending in the above medium. The addition method is appropriately selected according to the product to be added and the amount added.
  • the mechanism of action of the X-nonoxyalkanoic acid derivative or salt thereof for reducing the sweetness of sugar or sugar alcohol is probably as follows.
  • Sweetness is based on the fact that a sugar or sugar alcohol having AH (hydrogen-donating group) and B (hydrogen-accepting group) forms a hydrogen bond between the sweet receptor protein having AH and B on the receptor membrane of taste cells of taste buds. It is felt by forming.
  • a phenoxy carboxylic acid derivative or a salt thereof binds to a sweet receptor protein or a site on a receptor membrane, the structure of the sweet receptor protein is changed, and the sugar receptor or sugar or sugar alcohol is converted. I think that the bond may be hindered and the sweetness may not be felt Can be
  • the structure of the sweet taste-receiving protein changes, sweetness is no longer felt, but it has no effect on the perception of sourness.
  • This is considered to be completely different from the mechanism of action to reduce. That is, the taste substance having sour taste is adsorbed to the receptor membrane of the taste cell, thereby changing the potential of the taste cell, changing the conformation of the receptor membrane, and transmitting an electric signal to the taste nerve. appear. With this electrical signal, the stimulus information is transmitted to the cerebrum and the sourness is felt.
  • Ca 2+ which controls the conformational change of the receptor membrane bound to the receptor membrane binds to the taste receptor membrane, the conformational change of the receptor membrane occurs. And the sensitivity to sourness is significantly reduced.
  • the mechanism of action to enhance the acidity full X Nokishiarukan acid derivatives properly due to the salt it changes the co Nhomenyo down taste receptor membrane bound C a 2 + and bound taste receptor membrane This may significantly increase or modify the sensitivity to sourness.
  • the mechanism of suppressing sweetness and the mechanism of enhancing sourness by the phenoxycarboxylic acid derivative or its salt are completely different.
  • the phenoxyalkanoic acid derivative or salt thereof of the present invention is almost tasteless and odorless in the case of a free acid, except that it exhibits a slight acidity. Therefore, even when used in combination with a sour taste substance, It is possible to enhance the acidity without impairing the original flavor of the taste substance at all.
  • the degree of increase in the sourness of each of the above acidulants due to the addition of sodium (+)-(2-)-p-methoxyphenoxyl sodium pionate was determined by the following method.
  • a sour standard solution of each acidulant of 0.08 to 0.15% (w / v) was prepared at a concentration interval of 0.01% (w / v).
  • the panelists consisted of 10 men and 10 women.
  • each acidulant was added in the range of 0.0001 to 0.01% (w / v) by adding sodium (Sat) 1-P-sodium methoxyphenoxypropionate. It is evident that the acidity is enhanced by the addition of 1.0% (w / v).
  • the phenoxyalkanoic acid derivative exhibits an acidity enhancing effect in the range of 0.0001 to 0.01% (w / v) added. After heating and cooling at 120 ° C for 20 minutes and performing the same test, similar results were obtained.
  • linoleic acid, tartaric acid, potassium hydrogen tartrate, lactic acid, fumaric acid, sodium fumarate, adipic acid, gluconic acid, glucono delta lactone, conodic acid, and monophosphate Similar tests were performed using lithium, dartamic acid, aspartic acid, phytic acid, carbon dioxide, brewed vinegar, wine, sake, coffee, tea, fermented milk and natural juice. The result was obtained.
  • the acidity by addition of potassium ( ⁇ ) -2-p-methylphenoxypropionate was determined by the following method.
  • the sensory test method was based on Test Example 1. Table 3 shows the results.
  • Strawberry milk prepared as usual by mixing 80 parts by weight of milk, 8 parts by weight of strawberry juice, 0.1 part by weight of red pigment and 10 parts by weight of sugar was used as a control section, and citrate was added to the control section. .05 parts by weight added to the acid-added group and sodium P-methoxyphenoxydiacetate 0.001 parts by weight added to the phenoxyalkanoic acid-added section
  • Three types of strawberry milk, 10 specialized panelists (5 males, 5 females, average age 30 years old). Table 5 shows the results.
  • menthol candy 60 parts by weight of sugar, 40 parts by weight of starch syrup, 20 parts by weight of water, S- (I) 0.0005 parts by weight of 12-methoxyphenoxypropionic acid and 1 part by weight of citric acid are mixed and mixed at 150 ° as usual. After boiling to C, 0.2 part by weight of menthol oil was added to prepare a menthol candy.
  • a menthol candy having a similar sour taste was prepared by adding 1.2 parts by weight of citric acid without adding S- (I) -12-P-Methoxyphenoxyb mouth pionic acid.
  • invert sugar was generated by excessive addition of the acid, and the menthol candy had a low stickiness.
  • a mixture of 5 parts by weight of mocha coffee extract, 1 part by weight of whole milk powder, 6 parts by weight of sugar and 0.08 parts by weight of sodium bicarbonate was used as a control group, and this was mixed with 2 — P-methoxy. after a total volume of 1 00 parts by weight in each water which was added Nokishipuropio Nsan'na Application Benefits ⁇ beam 0.00 1 part by weight of test group, after homogenization in a conventional manner, Le 1 20 e C 30 min Sterilized by tort.
  • the acidity of a product used in the oral cavity or a product that can be taken orally can be reduced without impairing the original taste of the taste substance having a sourness contained in the raw material, and It can be enhanced without changing the properties and physicochemical properties.
  • it c which can reduce the amount of'll go-between acidity amount

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Non-Alcoholic Beverages (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

Procédé d'augmentation de l'acidité consistant à ajouter un dérivé d'acide phénoxyalcanoïque de formule générale (I) ou un sel dudit acide en une dose efficace pour augmenter l'acidité de produits à utiliser dans la cavité buccale ou de produits à ingérer par la bouche. Dans ladite formule, les R représentent chacun indépendamment hydrogène, halogène, hydroxy, alkyle inférieur, alcanoyle inférieur ou alcoxy inférieur; n représente un nombre entier de 0 à 4 et A représente alkylène inférieur C1-C5 linéaire ou ramifié. Le présent procédé sert à augmenter l'acidité de produits à utiliser dans la cavité buccale ou de produits à ingérer par la bouche sans modifier le goût inhérent aux substances conférant la saveur contenues dans les matières premières de ces produits et sans modifier la liquidité et les propriétés physico-chimiques desdits produits. Il est également possible de réduire la dose de l'ingrédient acide utilisé.
PCT/JP1994/001271 1993-08-05 1994-08-01 PROCEDE D'AUGMENTATION DE l'ACIDITE WO1995004477A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
AU72393/94A AU7239394A (en) 1993-08-05 1994-08-01 Method of increasing sourness
JP50632895A JP3481245B2 (ja) 1993-08-05 1994-08-01 酸味増強法

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
JP5/194987 1993-08-05
JP19498793 1993-08-05
JP31377393 1993-12-14
JP5/313773 1993-12-14

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WO1995004477A1 true WO1995004477A1 (fr) 1995-02-16

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Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH05500756A (ja) * 1990-06-01 1993-02-18 バイオリサーチ・インコーポレイテツド 苦味減少剤として実質的に無味の甘味抑制剤を含有するか又は甘味減少剤として実質的に無味の苦味抑制剤を含有する摂取生成物
WO1993010677A1 (fr) * 1991-11-27 1993-06-10 Bioresearch, Inc. Modificateur du gout specifique comestible

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH05500756A (ja) * 1990-06-01 1993-02-18 バイオリサーチ・インコーポレイテツド 苦味減少剤として実質的に無味の甘味抑制剤を含有するか又は甘味減少剤として実質的に無味の苦味抑制剤を含有する摂取生成物
WO1993010677A1 (fr) * 1991-11-27 1993-06-10 Bioresearch, Inc. Modificateur du gout specifique comestible

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
FOOD TECHNOLOGY, Vol. 44, No. 2, 1990, G.A. BURDOCK et al., "15. GRAS Substances", pages 78, 80, 82, 84, 86. *

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AU7239394A (en) 1995-02-28

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