Classifications

• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
  • A61K8/00—Cosmetics or similar toiletry preparations
  • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
  • A61K8/92—Oils, fats or waxes; Derivatives thereof, e.g. hydrogenation products thereof
  • A61K8/922—Oils, fats or waxes; Derivatives thereof, e.g. hydrogenation products thereof of vegetable origin
• • 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
  • A23L27/82—Acid flavourants
• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
  • A61K8/00—Cosmetics or similar toiletry preparations
  • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
  • A61K8/30—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds
  • A61K8/33—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds containing oxygen
  • A61K8/34—Alcohols
• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
  • A61K8/00—Cosmetics or similar toiletry preparations
  • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
  • A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
  • A61K8/97—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from algae, fungi, lichens or plants; from derivatives thereof
  • A61K8/9783—Angiosperms [Magnoliophyta]
  • A61K8/9789—Magnoliopsida [dicotyledons]
• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
  • A61K8/00—Cosmetics or similar toiletry preparations
  • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
  • A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
  • A61K8/97—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from algae, fungi, lichens or plants; from derivatives thereof
  • A61K8/9783—Angiosperms [Magnoliophyta]
  • A61K8/9794—Liliopsida [monocotyledons]
• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
  • A61Q11/00—Preparations for care of the teeth, of the oral cavity or of dentures; Dentifrices, e.g. toothpastes; Mouth rinses
• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
  • A61Q13/00—Formulations or additives for perfume preparations
• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
  • A61Q19/00—Preparations for care of the skin
• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
  • A61K2800/00—Properties of cosmetic compositions or active ingredients thereof or formulation aids used therein and process related aspects
  • A61K2800/20—Chemical, physico-chemical or functional or structural properties of the composition as a whole
  • A61K2800/24—Thermal properties
  • A61K2800/242—Exothermic; Self-heating; Heating sensation
• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
  • A61K2800/00—Properties of cosmetic compositions or active ingredients thereof or formulation aids used therein and process related aspects
  • A61K2800/20—Chemical, physico-chemical or functional or structural properties of the composition as a whole
  • A61K2800/24—Thermal properties
  • A61K2800/244—Endothermic; Cooling; Cooling sensation

Definitions

• the present invention relates to the field of flavours and fragrances.
• the present invention relates to a flavour or skin sensation composition, to the use of a hot component, a cooling component, a bitter component and optionally an acid, to prepare a flavor or skin sensation composition and to food or body care products comprising the composition.
• EP 1 121 927 A2 discloses a composition causing different skin sensations, the composition comprising a cooling sensate, a warming sensate and a tingling sensate.
• the present invention aims at providing an ingredient suitable for foods but also for topically administered body care products, such as shampoos and lotions, the ingredient providing a clean, warming trigeminal sensation substantially free of undesired off-notes typically associated with natural extracts, such as the black pepper extracts (spicy, earthy off-note) or mustard oil (pungent sulfury effect), for example.
• Capsaicin naturally present in various plant species of the Capsicum gender, is a well- known compound providing a strongly warming, hot trigeminal sensation and would thus be ideally employed in compositions providing a warming sensation to a food product.
• the use of capsaicin and its derivatives is limited by the fact that it may cause skin irritations. What is more, capsicum oleoresin has a pungent and oily off-note, which further puts a hindrance to its use in foods or body care products.
• the present inventors found that by preparing a composition comprising at least a hot component, a cooling component and a bitter component, a clean hot and/or warming sensation was provided, which is devoid of oily off-notes and further undesired characteristics.
• the sensation was particularly useful, clean and positively evaluated in food products, oral care and body care products.
• the present invention provides, in a first aspect, a flavour or skin sensation composition
• a flavour or skin sensation composition comprising, a hot component, a cooling component, a bitter component and optionally an acid component.
• the present invention provides the use of a composition according to the invention, to prepare a flavor, perfume or skin sensation composition.
• the present invention provides the use of a composition according to the invention, to provide a hot flavor to a food product.
• the invention provides a method to confer, enhance, improve or modify the hot and clean taste to a food product, the method comprising the steps of adding to the food product a flavor composition according to the invention.
• the invention provides a food product, an oral care product, a pharmaceutical product and a body care product comprising the flavor or skin sensation composition of the invention.
• Figure 1 shows a comparison of the taste profiles of four hot ingredients, including the composition of the present invention (according to Example 1), from sugar-free hard- boiled candy application perceived by trained panelists. Statistically significant at 99% (**) and 99.9% (***) level of confidence.
• Figure 2 shows comparison of the hot intensity, flavour intensity and overall liking of sugar-free hard-boiled candy application comprising (A) the hot composition of the present invention (according to Example 1), and, (B) capsicum oleoresin as perceived by trained panelists at iso-hot intensity. Statistically significant at 99% (**) level of confidence.
• composition of the present invention comprises a hot component, a cooling component, a bitter component, and optionally an acid component.
• the hot taste is a hot, clean taste if evaluated by a skilled panel of experienced tasters and has significantly reduced off-notes and oily organoleptic properties if compared to equally hot compositions based on natural extracts alone or other compositions than those of the present invention.
• Significantly reduced preferably refers to statistically significance at a confidence level of at least 90% and established with a panel of at least 15 tasters.
• the present invention provides a composition comprising a hot component, a cooling component a bitter component and optionally an acid component.
• the present invention provides a composition comprising a hot component, a cooling component and a bitter component.
• the present invention provides a composition comprising a hot component, a cooling component, a bitter component and an acid.
• the hot component is an ingredient, which provides a hot, warming sensation when brought into contact with the oral cavity or the skin.
• the hot component provides a hot, warming sensation mediated by the trigeminal nerve.
• ingredients typically used in the food and oral care industry that can serve as hot component for the purpose of the invention include piperine, pelargonyl vanillyl amide, vanillyl butyl amide, vanillin butyl ether, eugenol, gingerol, polygodial, shogoal, galangal acetate, capsaicin (N-(4-hydroxy-3-methoxybenzyl)-8-methylnonanamide and/or (6E)-N-(4- hydroxy -3- methoxybenzyl)-8-methyl-6-nonenamide), capsaicin analogs and mixtures comprising two or more of these.
• the hot component consists of 5-90% of capsicum oleoresin, and 10-95% of at least one other hot ingredient.
• natural extracts which can directly be used for working the present invention, such as black pepper extract, mustard oil, ginger oleoresin, jambu oleoresin, capsicum oleoresin, Japanese pepper extract, chilli pepper extract, Zealandn pepper extract, for example.
• Other examples of hot, warming compounds are disclosed in EP 1 121 927 A2, in particular in claim 6 of this reference, which is enclosed herein.
• the cooling component is preferably a purified compound, but may also be provided in the form of an extract, which provides, when brought in contact with the skin or oral cavity, a cooling sensation, which is mediated by the trigeminal nerve.
• the cooling component is selected from the group consisting of menthol, menthyl succinate, menthyl lactate, p-menthane-3,8-diol, 8-p-menthen-3-ol (Coolact P®, Takasago), 3-(3'-P-menthanyloxy)-l,2-propanediol (Coolant Agent 10®, Takasago), menthone glycerol ketal (Frescolat ®MGA, Haarmann & Reimer), 2-(l- methylpropyl)-l-cyclohexanone (Freskomenthe®, Givaudan), N-ethyl-3-P- menthanecarboxamide (WS-3, Millennium Speciality Chemicals), aspartic acid, N- (4- hydroxy-3-methoxybenzyl)nonanamide, 5-[5-(l,3-benzodioxol-5-yl)-l-(l-pipe
• Cooling agents such as those mentioned above are commercially obtainable and their synthesis is well-known to the skilled person. Some of the above and further cooling agents are disclosed to the skilled person, for example in H. R. Watson, Flavor: Its Chemical, Behavioural and Commercial Aspects Apt, C. M. Ed. Westview; Boulder co ⁇ (1977), 31-50. This reference comprises a list of about 1200 cooling and/or minty compounds, including WS compounds, developed by the Wilkinson-Sword company.
• the bitter component is a compound or, more generally, an extract having bitter organoleptic properties.
• Bitterness is one of five recognized basic tastes (besides sweet, salty, sour and umami) and is mediated by taste buds at the back of the tongue. It can readily be attributed to compounds, ingredients, for example.
• the bitter component is selected from bitter triterpenes, glucosides of monoterpenes, sesquiterpene lactones, humulone, lupulone, flavonones, quinines, and mixtures of these.
• Examples for bitter plant extracts include Quassia extract (also called bitter ash extract, FEMA No. 2971), quinquina extract, chamomile oils (FEMA No. 2272 to 2274), gentian root extract (FEMA No. 2506), hops extracts and oils (FEMA No. 2578 to 2580, artichoke leaves oil, just to mention a few.
• the composition of the present invention further comprises an acid.
• the acid is food-grade and hence suitable for human consumption.
• the acid is a C 2 - Cg, more preferably a C 2 -C 6 organic acid.
• suitable acids are citric acid, acetic acid, succinic acid, pyruvic acid, lactic acid, propionic acid, malonic acid, oxalic acid, amongst many others.
• inorganic acids which are acceptable for human consumption may be used, equally, for example, HCl, H3PO4 (phosphoric acid), H 2 SO 4 (nitric acid), etc.
• many others may equally be used instead or in addition in the composition of the invention.
• the skilled person for example the skilled aromatician, flavourist or perfumers, is aware of a huge number of compounds and extracts, in particular natural extracts that contain hot and warming, cooling and/or bitter active principles and can select these as desired, for example according to the product (food, body care, perfumed) to which the composition is added.
• any or all of the hot component, the cooling component and/or the bitter component, if present, is/are present in the form of a natural extract.
• the present composition may comprise both, natural extracts and isolated, for example chemically synthesised compounds.
• any of the hot component, and/or the bitter component, if present, is/are present in the form of a natural extract.
• Natural extracts comprise extracts made by any extraction method and include aqueous extracts, alcohol extracts, essential oils, supercritical fluids extract, hydrodistillated extract, for example.
• any or all of the hot component, the cooling component and/or the bitter ingredient, if present, is/are present in the form of isolated compounds.
• the cooling component and the acid are present in the form of pure, isolated compounds, or solutions with defined quantity of the isolated compound, for example.
• the composition of the present invention preferably comprises at least one solvent, or a mixture of solvents, to dissolve the different components of the composition according to the invention.
• Solvents of current use for the preparation of a flavouring formulation are also well known in the art and the solvent is most of the time part of a flavouring composition.
• Solvent currently used in this framework include for instance benzyl alcohol, propylene glycol, triacetine, neobee, vegetable oils, ethanol or limonene.
• a mixture of solvents may be useful to dissolve hydrophobic and hydrophilic components in the same solution.
• the components of the present invention may be is a solution comprising 20-95%, preferably 40-90%, more preferably 50-85% of solvent.
• percentages are percentages by weight, unless otherwise indicated. Similarly, if proportions are indicated as parts, parts of weight are meant.
• composition of the invention may further comprise other ingredients typically used in flavour compositions, for example.
• the composition may comprise further flavours.
• the composition may also comprise adjuvants that allow the composition to meet technical requirements, such as stability or tonality persistence.
• stability or tonality persistence Today, the range of products types and product formulations that are flavoured has become so extensive and subjected to frequent changes that an approach made on a product-by-product basis and on the definition for each case of the adjuvants that can be used is impractical. This is why a list of adjuvants currently used in flavouring formulations is not given here.
• a skilled person in the art for example a flavourist is capable of choosing these ingredients as a function of the product to be flavoured and of the nature of the flavouring ingredients contained in the formulation.
• the composition of the invention further comprises a lift enhancer.
• Lift enhancers are adjuvants capable of increasing the volatility of the other flavours or compounds of the composition of the invention, preferably without inferring or contributing to the flavour or other organoleptic properties of a flavour composition.
• lift enhancers belong to various chemical groups and include alcohols, aldehydes, ketals, esters, ethers or sulfur compounds, for example.
• lift enhancers typically used in industry are ethyl acetate, acetaldehyde, ethanol, acetal, acetone, butyraldehyde, propionaldehyde, dimethylsulfide, ethyl formiate, propylmercaptan, butylmercaptan, methylethylcetone.
• the composition of the present invention comprises 0.5-60% by weight of a hot component, 0.5-60% of a cooling component, 0.05-50% of a bitter component and 0 - 60% of an acid and 0 - 40% of a lift enhancer.
• the composition comprises 1-50% of a hot component, 1-50% of a cooling component and 0.1-20% of a bitter component.
• the composition comprises 1-50% of a hot component, 1-50% of a cooling component, 0.1-20% of a bitter component and 1-50% of an acid.
• the composition comprises 2-40% of a hot component, 2-40% of a cooling agent, 0.2-20% of a bitter compound and 2-40% of an acid. Even more preferably, the composition comprises 4-30% of a hot component, 4-30% of a cooling agent, 0.5-15% of a bitter compound and 4-30% of an acid. Preferably, these compositions comprises 0.5-10% of a lift enhancer.
• the above percentages refer to the amount of plant extracts as concerns the hot and the bitter component, because hot and bitter principles are mainly commercialised in the form of extracts.
• the percentages of cooling agent and acid are valid for pure, isolated compounds, because these components are generally commercialised as pure compounds, or solutions with known dilution of the active principle, for example the cooling agent.
• these percentages do not consider the amounts of other ingredients, such as solvents and adjuvants or other flavours, possibly being present in a flavour composition, but only refer to the part contributing to enhance a warming sensation given by combination of hot component, cooling agents, as well as an acid and/or a bitter component, and, optionally, a lift enhancer.
• composition of the invention can be made by simply mixing all components of the invention with a solvent at room temperature, preferably at the weight-ratios mentioned above.
• present invention provides the use of a composition according to the invention to prepare a flavor or a skin sensation composition.
• the present invention provides of a composition according to the invention to provide a hot flavor to a food product.
• the present invention provides a method for imparting a hot taste to a food product, the method comprising the steps of adding to the food product the composition of the present invention.
• composition of the invention may be used directly as it is or added to food products as discussed below.
• the present invention provides a food product comprising the composition of the present invention.
• the composition of the invention may directly be added to a food product at the stage where flavours are generally added.
• the liquid composition may be encapsulated in a matrix, such as a carbohydrate, phospholipid, or protein matrix, such as a gelatine matrix, for example, or any any bioactive matrix, in order to provide a shelf-stable, dry form of the flavour or skin composition of the invention.
• the present invention provides a delivery system comprising the composition of the present invention.
• the delivery system is in the form of a particulate composition and/or a powder.
• the composition may be encapsulated following standard procedures in spray-dried powders.
• the composition may be encapsulated in a matrix, which is in a glassy state at room temperature.
• the composition of the invention may be encapsulated in rod- like granules the preparation of which is disclosed in US 4,707,367.
• the composition of the invention may be used in liquid food products and/or in products that are solid.
• the food product is selected from the group consisting of a confectionery product, a bakery product, a beverage carbonated or non-carbonated, a alcoholic drink, a dairy product, a soy product, a soup, a dressing, a gravy, a condiment, a sauce, and a dip, a snack, noodles, chips, meat and fish, for example.
• confectionery products include chocolates, candies, chewing gums, for example.
• the present invention provides an oral care product according to the invention.
• the product may be a toothpaste, a tooth-gel, a mouthwash.
• the present invention provides a pharmaceutical product comprising the flavor composition according to the invention.
• a pharmaceutical product comprising the flavor composition according to the invention.
• examples of such products are syrups, drugs provides in tablets or capsules.
• the present invention provides a body care product comprising the composition of the present invention.
• the composition of the invention is put in a lip balm, a shampoo, a soap, a cream, and/or a body lotion, a perfume.
• the composition comprises a hot component and a cooling component, human skin will be susceptible to make a unique sensational experience when getting in contact with the composition of the present invention.
• the products of the present invention such as foods, beverages, pharmaceuticals, oral care and body care products may be prepared following known procedures and the composition of the invention may be added in liquid or encapsulated particulate form, depending on the product, to the product at the same time as flavors or perfumes are typically added.
• Hot flavour and skin sensation composition A composition providing hot, warming trigeminal properties was prepared according to Table 1 below. All components were mixed under stirring in food-grade solvents. The composition, when tasted as such, provided a strong and clean hot, warming taste. Earthy, oily off-notes and the peppery note typical for piperine were not detected or strongly reduced. Table 1: Components for hot trigeminal composition
• a further hot flavour and skin sensation composition was prepared with the same procedure as in Example 1, but with the components indicated in Table 2 below.
• the composition when tasted as such, provided a strong and clean hot, warming taste. Earthy and oily off-notes typical for capsaicin were not detected.
• Isomalt (10Og) and water (30g) were mixed and heated to 160-165 0 C in a copper pan.
• the copper pan was removed from the gas frame and placed in a warm water bath (4O 0 C). After a few seconds, the copper pan was removed and the temperature checked. When temperature reached 135 0 C, the flavoring system according to Table 3 was added.
• the mixture comprising isomalt and was further complemented with 1% of an aqueous solution containing Aspartame (10%) and Acesulfame-K (5%).
• hot flavors were added according to Table 2 below, in which hot extracts commercially obtained were diluted in the same proportions as in Example 1 (80.2% of solvents) to provide flavor solutions allowing easy handling and dosing.
• the cooked mass was then poured at ambient temperature (at less than 40% relative humidity) in appropriate Teflon molds.
• Example 3 The different sugar-free hard-boiled candies obtained in Example 3 were evaluated by 20 trained panellists in one tasting session and tested two samples each, which were presented in a blind and randomised manner. The intensity of each attribute (hot, pungent, spicy, peppery, oily, off-notes and overall intensity) was evaluated on a 0 to 10 linear scale from absent to strong. For data analysis, a Student's t-test was performed to identify differences between the two samples.
• the composition of the invention (“hot mix”) provides a cleaner hot taste compared to single ingredient like a capsicum oleoresin with its pungent and oily off-notes, black pepper extracts with their typical peppery spicy earthy character, or a mustard oil with its pungent sulfury effect. ( Figure 1).
• the hot intensity with the composition of the invention is stronger than with black pepper extract or mustard and nearly as strong as that of capsicum oleoresin. Therefore, the blend of the present invention is capable of partly replacing capsaicin content (capsaicin present in capsicum oleoresin, for example).
• the purpose of this example is to prepare sweets based on different hot trigeminal ingredients at iso-hot intensity (having the same hot intensity as perceived by a panel) to compare gustative properties other than hotness.
• Example 4 the same procedure as in Example 3 was performed to prepare sugar-free hard boiled candy, with the difference that other quantities of hot ingredients were added, as shown in Table 4 below.
• a lemon-flavour was added at 0.06% to the present candies.
• the composition of the invention hot mix
• the composition of Example 1 Table 1
• a 20wt.% solution of capsicum oleoresin was used in the same solvents as in Example 1.
• Table 4 Flavor components of different samples of sugar-free hard-boiled candy
• the trained panellists participated in one tasting session and tested the two samples above each (present invention and capsicum oleoresin), which were presented in a blind and randomised manner.
• the intensity of each attribute was evaluated on a 0 to 10 linear scale from hot intensity, flavor intensity and overall liking.
• a Student's t-test was performed to identify significant differences between the two samples.
• composition of the present invention provided a significantly (p ⁇ 0.1) stronger flavour intensity and over- all liking than candies comprising capsicum oleoresin. Therefore, the composition present invention is suitable to replace capsicum oleoresin to provide hot, warming trigeminal properties while being organoleptically preferred by consumers.
• flavoured compressed tablets comprising the composition of the invention
• An encapsulated form of the composition of the present invention was prepared according to standard procedures. Once, a glassy matrix of carbohydrates comprising 9% of a flavour composition according to Example 1, but at double concentration (hot composition: 39.6%; solvents: 61.4%) was prepared according to the procedure outlined in US 4,707,367 to obtain a particulate composition of rod-like granules. Secondly, a spray-dried powder of encapsulated flavour composition was prepared in a carbohydrate matrix (50% maltodextrin, 40% modified starch) with 20% load of the same concentrated composition as for the rod-like granules obtained above. In this way, an encapsulate of the composition of the invention having the double flavour load of the spray-dried encapsulate obtained above was prepared.
• Sugar-free, cinnamon-flavoured chewable tablets were prepared in that crystalline sorbitol (97.9%), aspartame (0.05%), acesulfame-K (0.05%) and magnesium stearate (2%) were mixed for 5 minutes in a Turbula (WAB AG, Basel, Switzerland). The flavoring system was added with dosages indicated in Table 5. After additional blending (1 minute), tablets of 1.20 g weight and 20mm diameter were prepared using a Specac (Portmann Instruments, Biel, Switzerland) at a 0.40 -ton compression pressure.
• cinnamon and hot-flavoured tablets comprising the composition of the invention in different encapsulated forms were compared by trained panellists according to the procedure of Examples 3 and 4. Tablets were sucked for 3 minutes while intensity was recorded at minutes 0.5, 1, 2 and 3. After 1 minute, sample 1 started to show higher hot intensity, which difference increased in the following minute to result in a significantly higher hot intensity with tablets comprising rod-like granules encapsulating the composition of the invention.
• Sugar-free chewing gum comprising the encapsulates of the composition of the invention
• Sugar- free chewing gums were prepared by the following standard procedure: Crystalline sorbitol, acesulfame K and aspartame were blended in a Turbula blender. Half the blend was mixed with a pre-warmed Sierra gum base (Cafosa) in a Winkworth sigma-blade mixer at 50-55 0 C for 2 minutes. The remaining powder blend was then added along with a humectant syrup (Lycasin ® 80/55, Sorbit ® , glycerin) and mixed for a further 7 minutes. Finally, the flavoring system was added and mixed for one minute at the dosages indicated in Table 6 below.
• Chewing gums with a clean, hot taste without earthy or oily of-notes were obtained.
• Toothpaste comprising the composition of the invention
• Carboxy Methyl Cellulose 7MXF CMC 60.00 grams 5.66%
• Part 3 Solution of Sodium lauryl sulfate Ingredients Amount Percent
• flavours are added to the toothpaste. Accordingly, 1.5 % of liquid mint flavour (NovaMint®, Firmenich SA, Geneva) and 1.5% of the composition of the invention obtained in Example 2 are mixed with the toothpaste to obtain an oral care product providing a hot, warming sensation.
• a juice-containing beverage was prepared by blending the following ingredients until uniform.
• the resulting beverage was subsequently heat processed at 90°C and held at this temperature for one minute. After the hold time, the beverage was packaged into 300 ml glass bottles and capped. The beverage was cooled to below 32°C within 30 minutes.
• a low-calorie functional carbonated soft drink has been prepared by utilizing the following formulation:
• a dry blended mixture flavor was prepared according to the following composition:
• This dry blended mixture was dispersed evenly at a rate of 7% onto unsalted potato crisps.
• the invention's chips were founded to have a smoother, more rounded heat effect, than chips flavored with a dry blended mixture flavor having the same composition but not the invention's composition.

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• 2006
  • 2006-04-11 MX MX2007012536A patent/MX2007012536A/es active IP Right Grant
  • 2006-04-11 WO PCT/IB2006/051102 patent/WO2006109241A1/en active Application Filing
  • 2006-04-11 CN CN2006800116622A patent/CN101155522B/zh active Active
  • 2006-04-11 EP EP06727878A patent/EP1874132A1/en not_active Withdrawn
  • 2006-04-11 BR BRPI0609763A patent/BRPI0609763A8/pt not_active Application Discontinuation
  • 2006-04-11 RU RU2007142200/15A patent/RU2007142200A/ru not_active Application Discontinuation
  • 2006-04-11 JP JP2008506029A patent/JP2008537951A/ja active Pending
  • 2006-04-12 AR ARP060101456A patent/AR053056A1/es unknown
• 2007
  • 2007-09-11 US US11/853,656 patent/US20080000614A1/en not_active Abandoned
• 2013
  • 2013-07-26 JP JP2013155525A patent/JP2013240346A/ja active Pending

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