WO2012035032A2 - Taste enhancement - Google Patents
Taste enhancement Download PDFInfo
- Publication number
- WO2012035032A2 WO2012035032A2 PCT/EP2011/065882 EP2011065882W WO2012035032A2 WO 2012035032 A2 WO2012035032 A2 WO 2012035032A2 EP 2011065882 W EP2011065882 W EP 2011065882W WO 2012035032 A2 WO2012035032 A2 WO 2012035032A2
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- taste
- enhancing
- compound
- sensation
- umami
- Prior art date
Links
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
- A23L27/88—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
- 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
- A23L27/202—Aliphatic 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
- A23L27/30—Artificial sweetening agents
Definitions
- This disclosure relates to taste enhancement.
- taste provider There is often a desire to increase certain taste sensations in consumable compositions without increasing, and possibly even decreasing, the quantity of substance providing the particular taste sensation (hereinafter "taste provider").
- taste provider if the sweetness of a consumable composition can be increased, it may be possible to decrease the quantity of the taste provider that is added. For example, a decrease in the quantity of added sugar as a taste provider is often an important dietary consideration.
- saltiness can be enhanced, while simultaneously reducing the quantity of the taste provider salt, this can also bring important health benefits.
- a further taste sensation is umami, the flavour found in many Asian dishes and which is commonly produced by the addition of taste provider monosodium glutamate (MSG). Many consider it desirable to reduce the quantity of MSG, but wish to retain the same umami flavour.
- Taste sensations can be enhanced in two ways. One is to add materials that inherently have the desired flavour but that lack the undesirable qualities of the taste providers. These can be total or partial replacements.
- taste enhancers that is, materials that do not themselves contribute any of the desired taste sensation, but which accentuate the sensation, thereby enabling a reduction of the taste provider, while maintaining the same level of taste sensation.
- Such materials may themselves be taste providers, but used at a level below the threshold level at which they exert their particular taste effect.
- some sweetener molecules used at a low level have been found to enhance considerably the sweetness of sugar.
- there are compounds that are inherently lacking in taste sensation provision but whose presence accentuates the taste sensation of taste providers. The mechanism by which these compounds function is not clear. It is believed, without limiting this disclosure to any mechanism, that the substances interact with the appropriate taste receptors in the mouth, to provide an enhanced taste perception.
- a method of enhancing a taste sensation in a consumable composition comprising the addition thereto of a taste provider selected from a taste provider compound and a mixture of a taste provider compound with a taste enhancement compound, there being additionally added thereto a taste sensation-enhancing quantity of choline chloride.
- a method of enhancing sweetness sensation in a consumable product comprising the addition thereto of a sweetness provider selected from a sweetness-providing compound and a mixture thereof with a sweetness-enhancing compound, there being additionally added thereto a sweetness sensation-enhancing quantity o f choline chlo ride .
- a method of enhancing saltiness sensation in a consumable product comprising the addition thereto of a saltiness provider selected from a saltiness -providing compound and a mixture thereof with a saltiness- enhancing compound, there being additionally added thereto a saltiness sensation- enhancing quantity of choline chloride.
- a method of enhancing umami sensation in a consumable product comprising the addition thereto of a umami provider selected from a umami-providing compound and a mixture thereof with a umami- enhancing compound, there being additionally added thereto a umami sensation- enhancing quantity of choline chloride.
- a taste sensation-enhancing composition comprising a taste-enhancing compound and choline chloride.
- the taste sensation is selected from sweetness, saltiness and umami.
- the use of the singular in this description also includes the plural, that is, the expression "a sweetness -providing compound” includes the presence of two or more such compounds.
- Choline is a compound found in nature in a variety of sources, including beef, beef liver, eggs, cauliflower, navy beans, tofu and nuts. Its presence in the body is essential to life, and it is widely available as a nutritional supplement. It is on the GRAS (General Recognised As Safe) list of the US FDA.
- Choline is used in the method of this disclosure in the form of its chloride salt.
- the choline used may be the pure synthesised compound, made typically by the reaction of 2-chloroethanol with triethylamine. Alternatively, it may be derived from natural sources, for example, from natural soybean, canola, rice, seafood, or chicken skin, which are rich in choline or phosphotidyl choline, by any convenient means, such as physical methods (such as extraction, distillation, or similar methods) or chemical methods (such as fermentation, enzymatic treatment or similar methods).
- the chloride is then made by reaction with, for example, hydrochloric acid, lysine hydrochloride or arginine hydrochloride.
- the resulting choline chloride may be purified, but in many cases it may be used in the form of the reaction mixture.
- the taste-providing compounds may be selected from any of the wide range of such compounds known to the ait.
- suitable compounds include:
- Sucrose, fructose (e.g., D-fructose), glucose (e.g., D-glucose), and sweetener compositions comprising natural sugars, such as corn syrup (including high fructose corn syrup) or other syrups or sweetener concentrates derived from natural fruit and vegetable sources, semi-synthetic "sugar alcohol" sweeteners such as erythritol, isomalt, lactitol, mannitol, sorbitol, xylitol, maltodextrin, glycerol, threitol, arabitol, ribitol, dulcitol, and the like, and artificial sweeteners such as miraculin, aspartame, superaspartame, saccharin, saccharin- sodium salt, acesulfame-K, cyclamate, sodium cyclamate, and alitame.
- natural sugars such as corn syrup (including high fructose corn
- Sweeteners also include trehalose, melizitose, melibiose, raffinose, palatinose, lactulose, cyclamic acid, mogroside, tagatose (e.g., D-tagatose), maltose, galactose (e.g., D-galactose), L-rhamnose, D- sorbose, mannose (e.g., D-mannose), lactose, L-arabinose, D-ribose, D-glyceraldehyde, curculin, brazzein, Neohesperidin dihydrochalcone (NHDC), neotame and other aspartame derivatives, D-tryptophan, D-leucine, D- threonine, glycine, D-asparagine, D- phenylalanine, L-proline, maltitol, hydrogenated glucose syrup (HGS), magap,
- sweet compounds include compounds including salts thereof, of the formula I:
- R 2 comprises
- R 3 comprises H or OH.
- R is selected from H or methyl
- R 2 is selected from H, OH, fluorine, C 1 -C 2 alkyl, or d-Ce alkoxy wherein the alkyl group is linear or branched;
- R 3 is selected from H or methyl
- R 2 and R 3 together form a bridging moiety -0-CH 2 -0- between the phenyl carbon atoms to which they are connected;
- R 4 is OH
- R 5 is selected from H and methyl
- R 1 , R 2 , R 3 , R 4 and R 5 being selected such that,
- salts of the above identified compounds include K + , NH 4 + , Na + , Ca 2+ , Mg 2+ , Al 3+ , Zn + , hydrochloride and hydrobromide.
- the taste-enhancing compounds may be selected from any such compounds known to the art. Non-limiting examples of these include: Sweetness-enhancing :
- a taste-enhanced consumable composition comprising a consumable composition base and a taste provider selected from a taste provider compound and a mixture of a taste provider compound with a taste enhancement compound, additionally comprising a taste sensation-enhancing quantity of a choline salt.
- consumer composition any composition that is consumed orally, whether for ingestion or for purely oral use followed by spitting or rinsing out. This includes not only foodstuffs and beverages of all kinds, but also mouthwashes, toothpastes, salves and the like.
- consumable composition base is meant the totality of all the ingredients needed to provide a consumable composition, except for those added to provide taste. These will differ according to the nature of the consumable composition, but the skilled person will be readily able to select appropriate ingredients in each case, using only the ordinaiy skill of the ait.
- consumable compositions include: All food products, food additives, nutraceuticals, pharmaceuticals and any product placed in the mouth including chewing gum, oral care products, and oral hygiene products including but not limited to, cereal products, rice products, tapioca products, sago products, baker's products, biscuit products, pastry products, bread products, confectionery products, dessert products, gums, chewing gums, flavored or flavor-coated straws, flavor or flavor-coated food/beverage containers, chocolates, ices, honey products, treacle products, yeast products, baking-powder, salt and spice products, savoury products, soups, 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 daily products, yoghurts, cheese products, butter and butter substitute products, milk substitute products, soy products, edible oils and fat products, medicaments, beverages, carbonated beverages,
- Oral care products including, but not limited to, any composition applied to the oral cavity for the131, freshening, healing, deodorising the cavity or any part thereof, may include, but are not limited to, toothpastes, tooth gels, tooth powders, tooth whitening products, mouthwashes, lozenges, dental floss, toothpicks, anti-plaque and anti-gingivitis compositions, throat lozenges, throat drops, inflammatory compositions, compositions for treatment of nasal symptoms, cold symptoms and upper gasuOintestinal tract disu'ess, compositions for cold relief, for alleviating discomfort of hot flash, and gargle compositions.
- toothpastes may include, but are not limited to, toothpastes, tooth gels, tooth powders, tooth whitening products, mouthwashes, lozenges, dental floss, toothpicks, anti-plaque and anti-gingivitis compositions, throat lozenges, throat drops, inflammatory compositions, compositions for treatment of nasal symptoms, cold symptoms and upper gasuOintestinal tract disu'ess, compositions for cold relief,
- the proportions of choline chloride used will vary according to the use and to the particulai- effect desired, but, as a general rule, the proportion may be between 0.1 and l OOppm, more particularly between 1 and lOppm. This does not exclude the possibility that a fiavorist may use proportions outside these limits in certain cases.
Landscapes
- 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)
- Seasonings (AREA)
- Medicinal Preparation (AREA)
- Cosmetics (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Abstract
Description
Claims
Priority Applications (6)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201180043892.8A CN103096731B (en) | 2010-09-13 | 2011-09-13 | Taste enhancement method |
US13/822,023 US20130302497A1 (en) | 2010-09-13 | 2011-09-13 | Taste Enhancement |
BR112013005233A BR112013005233A2 (en) | 2010-09-13 | 2011-09-13 | flavor intensification. |
SG2013012943A SG188259A1 (en) | 2010-09-13 | 2011-09-13 | Taste enhancement |
JP2013527647A JP2013537039A (en) | 2010-09-13 | 2011-09-13 | Taste enhancement |
EP11758185.0A EP2615930A2 (en) | 2010-09-13 | 2011-09-13 | Taste enhancement |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US38208310P | 2010-09-13 | 2010-09-13 | |
US61/382,083 | 2010-09-13 |
Publications (2)
Publication Number | Publication Date |
---|---|
WO2012035032A2 true WO2012035032A2 (en) | 2012-03-22 |
WO2012035032A3 WO2012035032A3 (en) | 2012-05-10 |
Family
ID=44654106
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/EP2011/065882 WO2012035032A2 (en) | 2010-09-13 | 2011-09-13 | Taste enhancement |
Country Status (7)
Country | Link |
---|---|
US (1) | US20130302497A1 (en) |
EP (1) | EP2615930A2 (en) |
JP (1) | JP2013537039A (en) |
CN (1) | CN103096731B (en) |
BR (1) | BR112013005233A2 (en) |
SG (1) | SG188259A1 (en) |
WO (1) | WO2012035032A2 (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2015044136A1 (en) * | 2013-09-24 | 2015-04-02 | Nestec S.A. | Process for preparing a flavour composition |
Families Citing this family (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
ES2936634T3 (en) | 2013-02-08 | 2023-03-21 | Gen Mills Inc | Reduced Sodium Food Products |
CN103757082B (en) * | 2014-01-06 | 2015-09-02 | 华南理工大学 | A kind of preparation method of enhancement peptide with white spirit flavor |
KR20160082767A (en) * | 2014-12-29 | 2016-07-11 | 대상 주식회사 | A Method for Reducing Bitterness and Astringency of Lysine |
CA3061045A1 (en) * | 2017-04-25 | 2018-11-01 | The Coca-Cola Company | Sweetness and taste improvement of steviol glycoside and mogroside sweeteners with dihydrochalcones |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20100040753A1 (en) | 2008-02-25 | 2010-02-18 | Andrew Daniher | Flavor molecules |
Family Cites Families (17)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2601112A (en) * | 1950-03-31 | 1952-06-17 | Us Vitamin Corp | Saline composition |
US3329508A (en) * | 1965-03-05 | 1967-07-04 | Us Vitamin Pharm Corp | Artificial sweetening compositions containing choline |
AU1424892A (en) * | 1991-02-12 | 1992-09-07 | Interneuron Pharmaceuticals Incorporated | Novel choline-containing compositions as salt substitutes and enhancers and method of preparation |
US5206049A (en) * | 1991-02-12 | 1993-04-27 | Interneuron Pharmaceuticals, Inc. | Choline-containing compositions as salt substitutes and enhancers and a method of preparation |
US5690988A (en) * | 1996-02-02 | 1997-11-25 | Colgate Palmolive Company | Pet food composition of improved palatability and a method of enhancing the palatability of a food composition |
JP2008035799A (en) * | 2006-08-08 | 2008-02-21 | Nikken Kasei Kk | Method for enhancing flavor of food and drink |
US8017168B2 (en) * | 2006-11-02 | 2011-09-13 | The Coca-Cola Company | High-potency sweetener composition with rubisco protein, rubiscolin, rubiscolin derivatives, ace inhibitory peptides, and combinations thereof, and compositions sweetened therewith |
US8709521B2 (en) * | 2007-05-22 | 2014-04-29 | The Coca-Cola Company | Sweetener compositions having enhanced sweetness and improved temporal and/or flavor profiles |
MY158225A (en) * | 2007-11-07 | 2016-09-15 | Mjn Us Holdings Llc | Method for decreasing bitterness and improving taste of protein-free and hydrolyzed infant formulas |
NZ587942A (en) * | 2008-03-24 | 2012-07-27 | Nippon Suisan Kaisha Ltd | Salty taste enhancing agent that contains an ezymatic decomposition product of an animal and an enzymatic product of an plant protein and food or drink containing the same |
JP5053912B2 (en) * | 2008-04-10 | 2012-10-24 | 日本たばこ産業株式会社 | Taste improving agent containing vitamin B2-related substance and method for improving taste of food using the same |
JP2009284859A (en) * | 2008-05-30 | 2009-12-10 | J-Oil Mills Inc | Sweetness-reinforcing agent for food and drink, and method for reinforcing sweetness |
JP2010011807A (en) * | 2008-07-04 | 2010-01-21 | Ajinomoto Co Inc | Salty taste enhancer containing magnesium glutamate |
JP2010075070A (en) * | 2008-09-24 | 2010-04-08 | Adeka Corp | Salty taste enhancer |
JP5354520B2 (en) * | 2008-10-08 | 2013-11-27 | 興人ライフサイエンス株式会社 | Novel peptide composition having kokumi imparting function |
GB0917325D0 (en) * | 2009-10-02 | 2009-11-18 | Givaudan Sa | Flavour enhancement |
US20120244271A1 (en) * | 2009-12-15 | 2012-09-27 | Bom David C | Aftertaste masking |
-
2011
- 2011-09-13 BR BR112013005233A patent/BR112013005233A2/en not_active Application Discontinuation
- 2011-09-13 US US13/822,023 patent/US20130302497A1/en not_active Abandoned
- 2011-09-13 JP JP2013527647A patent/JP2013537039A/en active Pending
- 2011-09-13 SG SG2013012943A patent/SG188259A1/en unknown
- 2011-09-13 EP EP11758185.0A patent/EP2615930A2/en not_active Ceased
- 2011-09-13 CN CN201180043892.8A patent/CN103096731B/en not_active Expired - Fee Related
- 2011-09-13 WO PCT/EP2011/065882 patent/WO2012035032A2/en active Application Filing
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20100040753A1 (en) | 2008-02-25 | 2010-02-18 | Andrew Daniher | Flavor molecules |
Non-Patent Citations (1)
Title |
---|
See also references of EP2615930A2 |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2015044136A1 (en) * | 2013-09-24 | 2015-04-02 | Nestec S.A. | Process for preparing a flavour composition |
US10076126B2 (en) | 2013-09-24 | 2018-09-18 | Nestec S.A. | Process for preparing a flavour composition |
Also Published As
Publication number | Publication date |
---|---|
CN103096731B (en) | 2015-04-08 |
WO2012035032A3 (en) | 2012-05-10 |
BR112013005233A2 (en) | 2016-05-03 |
JP2013537039A (en) | 2013-09-30 |
CN103096731A (en) | 2013-05-08 |
SG188259A1 (en) | 2013-04-30 |
US20130302497A1 (en) | 2013-11-14 |
EP2615930A2 (en) | 2013-07-24 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
US20240041082A1 (en) | Compositions comprising mogrosides, steviol glycosides and glycosylated derivatives thereof and methods of enhancing the mouthfeel or sweetness of consumables | |
EP2866585B1 (en) | Taste-masking compositions, sweetener compositions and consumable product compositions containing the same | |
JP6744858B2 (en) | Sweetener composition containing erythritol | |
US20130136839A1 (en) | Taste-Masking Compositions, Sweetener Compositions and Consumable Product Compositions Containing the Same | |
JP5410451B2 (en) | Flavor molecules | |
EP2403358B1 (en) | Off-taste masking | |
WO2013079187A2 (en) | Taste-masking compositions, sweetener compositions and consumable product compositions containing the same | |
WO2016103163A1 (en) | Taste modifying compositions | |
EP2615930A2 (en) | Taste enhancement | |
EP2498623B1 (en) | Flavour enhancement | |
CA2826633C (en) | Off-note masking | |
CN117279520A (en) | Amide compounds and their use as flavor modifiers | |
EP3915397A1 (en) | Use of a sweet protein for ehancing the sweet taste and/or sweet quality | |
WO2023180063A1 (en) | Fatty acid amides and their use as flavor modifiers | |
CN118251134A (en) | Amide compounds and their use as flavor modifiers | |
CN117651498A (en) | Glycyrrhiza compounds and their use as flavor modifiers | |
CN117255626A (en) | Amide compounds and their use as flavor modifiers |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
WWE | Wipo information: entry into national phase |
Ref document number: 201180043892.8 Country of ref document: CN |
|
121 | Ep: the epo has been informed by wipo that ep was designated in this application |
Ref document number: 11758185 Country of ref document: EP Kind code of ref document: A2 |
|
WWE | Wipo information: entry into national phase |
Ref document number: 2011758185 Country of ref document: EP |
|
ENP | Entry into the national phase |
Ref document number: 2013527647 Country of ref document: JP Kind code of ref document: A |
|
NENP | Non-entry into the national phase |
Ref country code: DE |
|
WWE | Wipo information: entry into national phase |
Ref document number: 13822023 Country of ref document: US |
|
REG | Reference to national code |
Ref country code: BR Ref legal event code: B01A Ref document number: 112013005233 Country of ref document: BR |
|
ENP | Entry into the national phase |
Ref document number: 112013005233 Country of ref document: BR Kind code of ref document: A2 Effective date: 20130304 |