EP0794709A1 - Flavor modifying composition - Google Patents
Flavor modifying compositionInfo
- Publication number
- EP0794709A1 EP0794709A1 EP95932883A EP95932883A EP0794709A1 EP 0794709 A1 EP0794709 A1 EP 0794709A1 EP 95932883 A EP95932883 A EP 95932883A EP 95932883 A EP95932883 A EP 95932883A EP 0794709 A1 EP0794709 A1 EP 0794709A1
- Authority
- EP
- European Patent Office
- Prior art keywords
- flavor
- composition
- foodstuff
- maltol
- present
- Prior art date
- Legal status (The legal status 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 status listed.)
- Ceased
Links
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 38
- XPCTZQVDEJYUGT-UHFFFAOYSA-N 3-hydroxy-2-methyl-4-pyrone Chemical compound CC=1OC=CC(=O)C=1O XPCTZQVDEJYUGT-UHFFFAOYSA-N 0.000 claims abstract description 69
- 239000000879 neohesperidine DC Substances 0.000 claims abstract description 44
- ITVGXXMINPYUHD-CUVHLRMHSA-N neohesperidin dihydrochalcone Chemical compound C1=C(O)C(OC)=CC=C1CCC(=O)C(C(=C1)O)=C(O)C=C1O[C@H]1[C@H](O[C@H]2[C@@H]([C@H](O)[C@@H](O)[C@H](C)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 ITVGXXMINPYUHD-CUVHLRMHSA-N 0.000 claims abstract description 35
- 239000000203 mixture Substances 0.000 claims abstract description 30
- HYMLWHLQFGRFIY-UHFFFAOYSA-N Maltol Natural products CC1OC=CC(=O)C1=O HYMLWHLQFGRFIY-UHFFFAOYSA-N 0.000 claims abstract description 24
- 235000019634 flavors Nutrition 0.000 claims abstract description 24
- 229940043353 maltol Drugs 0.000 claims abstract description 24
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims abstract description 20
- 229940093503 ethyl maltol Drugs 0.000 claims abstract description 19
- 238000000034 method Methods 0.000 claims description 16
- 235000014171 carbonated beverage Nutrition 0.000 claims description 14
- 235000015067 sauces Nutrition 0.000 claims description 12
- 235000009508 confectionery Nutrition 0.000 claims description 8
- 235000013334 alcoholic beverage Nutrition 0.000 claims description 7
- 235000015173 baked goods and baking mixes Nutrition 0.000 claims description 7
- 235000013409 condiments Nutrition 0.000 claims description 7
- 235000013365 dairy product Nutrition 0.000 claims description 7
- 235000021554 flavoured beverage Nutrition 0.000 claims description 7
- 235000013882 gravy Nutrition 0.000 claims description 7
- 235000013622 meat product Nutrition 0.000 claims description 7
- 235000013613 poultry product Nutrition 0.000 claims description 7
- 235000021484 savory snack Nutrition 0.000 claims description 7
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- 239000008194 pharmaceutical composition Substances 0.000 claims description 4
- 206010013911 Dysgeusia Diseases 0.000 claims description 2
- 235000003599 food sweetener Nutrition 0.000 description 6
- 239000003765 sweetening agent Substances 0.000 description 6
- 239000004097 EU approved flavor enhancer Substances 0.000 description 5
- 235000021168 barbecue Nutrition 0.000 description 5
- 235000019219 chocolate Nutrition 0.000 description 5
- 235000019264 food flavour enhancer Nutrition 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 230000003389 potentiating effect Effects 0.000 description 4
- 241000208365 Celastraceae Species 0.000 description 3
- 241000675108 Citrus tangerina Species 0.000 description 3
- 235000000336 Solanum dulcamara Nutrition 0.000 description 3
- 230000002378 acidificating effect Effects 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- XPFVYQJUAUNWIW-UHFFFAOYSA-N furfuryl alcohol Chemical compound OCC1=CC=CO1 XPFVYQJUAUNWIW-UHFFFAOYSA-N 0.000 description 3
- VEYIMQVTPXPUHA-UHFFFAOYSA-N 3-hydroxypyran-4-one Chemical compound OC1=COC=CC1=O VEYIMQVTPXPUHA-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 235000021458 diet cola Nutrition 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 235000013861 fat-free Nutrition 0.000 description 2
- -1 flavanone glycoside Chemical class 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 238000003786 synthesis reaction Methods 0.000 description 2
- 239000001606 7-[(2S,3R,4S,5S,6R)-4,5-dihydroxy-6-(hydroxymethyl)-3-[(2S,3R,4R,5R,6S)-3,4,5-trihydroxy-6-methyloxan-2-yl]oxyoxan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl)chroman-4-one Substances 0.000 description 1
- 244000298479 Cichorium intybus Species 0.000 description 1
- 235000007542 Cichorium intybus Nutrition 0.000 description 1
- 240000000560 Citrus x paradisi Species 0.000 description 1
- 241000218652 Larix Species 0.000 description 1
- 235000005590 Larix decidua Nutrition 0.000 description 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- ZONYXWQDUYMKFB-UHFFFAOYSA-N SJ000286395 Natural products O1C2=CC=CC=C2C(=O)CC1C1=CC=CC=C1 ZONYXWQDUYMKFB-UHFFFAOYSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- QGGZBXOADPVUPN-UHFFFAOYSA-N dihydrochalcone Chemical compound C=1C=CC=CC=1C(=O)CCC1=CC=CC=C1 QGGZBXOADPVUPN-UHFFFAOYSA-N 0.000 description 1
- PXLWOFBAEVGBOA-UHFFFAOYSA-N dihydrochalcone Natural products OC1C(O)C(O)C(CO)OC1C1=C(O)C=CC(C(=O)CC(O)C=2C=CC(O)=CC=2)=C1O PXLWOFBAEVGBOA-UHFFFAOYSA-N 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 125000001495 ethyl group Chemical group [H]C([H])([H])C([H])([H])* 0.000 description 1
- 229930003949 flavanone Natural products 0.000 description 1
- 235000011981 flavanones Nutrition 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- ARGKVCXINMKCAZ-UHFFFAOYSA-N neohesperidine Natural products C1=C(O)C(OC)=CC=C1C1OC2=CC(OC3C(C(O)C(O)C(CO)O3)OC3C(C(O)C(O)C(C)O3)O)=CC(O)=C2C(=O)C1 ARGKVCXINMKCAZ-UHFFFAOYSA-N 0.000 description 1
- 238000000197 pyrolysis Methods 0.000 description 1
- 239000003128 rodenticide Substances 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
- A23L27/36—Terpene glycosides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
- A23L27/34—Sugar alcohols
Definitions
- the present invention relates to flavoring compositions. More particularly, ft relates to a flavor modifying composition comprising combinations of neohesperidine dihydrochalcone with maltol or ethyl maltol.
- a flavor enhancing agent may be added to potentiate the flavor.
- the flavor enhancing agent also potentiates the body and mouthfeel of the flavor or foodstuff.
- maltol is a naturally occurring substance found in the bark of young larch trees, pine needles and chicory. Early commercial production of maltol was from the destructive distillation of wood. Natural maltol is usually obtained only in very small quantities by the above method.
- Neohesperidine dihydrochalcone is a sweetening agent prepared from naringen, a flavanone glycoside occurring naturally in grapefruit, by the process described in United States patent numbers 3,087,821 and 3,375,242.
- United States Patent number 4,087,588 refers to the use of neohesperidine dihydrochalcone as a sweetening agent.
- European Patent Application number 500977 refers to the use of neohesperidine dihydrochalcone to potentiate the body and mouthfeel of foods and beverages.
- United States Patent number 3,653,923 refers to a combination of neohesperidine dihydrochalcone and a sacharrinous sweetener as a sweetening agent.
- European patent application number 507598 refers to a combination of sucraiose and neohesperidine dihydrochalcone as a sweetening agent.
- United States Patent Number 4,581,378 refers to neohesperidine dihydrochalcone as a sweetening agent in a rodenticide composition. ln one embodiment, the present invention is directed to a flavor-modifying composition comprising maltol and neohesperidine dihydrochalcone.
- composition wherein maltol is present at a level of from about 5 to about 100 parts per million and neohesperidine dihydrochalcone is present at a level of from about 0.1 to about 10.0 parts per million.
- the present invention is also directed to a foodstuff comprising the maltol- neohespiridine dihydrochalcone composition.
- the present invention is also directed to a method of modifying the flavor, body and mouthfeel of a foodstuff by adding to the foodstuff the maltol-neohesperidine dihydrochalcone composition.
- said foodstuff is selected from the group consisting of soft carbonated beverages, soft non-carbonated fruit flavored beverages, soft non-carbonated beverages, sauces, toppings, meat products, poultry products, animal feeds, confectionery products, baked goods, alcoholic beverages, savory snacks, dairy products, condiments, and gravies.
- the present invention is directed to a flavor-modifying composition
- a flavor-modifying composition comprising ethylmaltol and neohesperidine dihydrochalcone.
- composition wherein ethylmaltol is present at a level of from about 0.1 to about 20 parts per million and neohesperidine dihydrochalcone is present at a level of from about 0.1 to about 10.0 parts per million.
- the present invention is also directed to a foodstuff comprising the ethylmaltol- neohesperidine dihydrochalcone composition.
- the present invention is also directed to a method of modifying the flavor, body and mouthfeel of a foodstuff comprising adding to the foodstuff the ethylmartol- neohesperidine dihydrochalcone composition.
- said foodstuff is selected from the group consisting of soft carbonated beverages, soft non-carbonated fruit flavored beverages, soft non-carbonated beverages, sauces, toppings, meat products, poultry products, animal feeds, confectionery products, baked goods, alcoholic beverages, savory snacks, dairy products, condiment and gravies.
- the present invention is directed to a flavor modifying composition comprising maltol, ethylmaltol and neohesperidine dihydrochalcone.
- a flavor modifying composition comprising maltol, ethylmaltol and neohesperidine dihydrochalcone.
- the composition wherein maltol is present at a level of from about 5 to about 100 parts per million, ethylmaltol is present at a level of from about 0.1 to about 20 parts per million and neohesperidine dihydrochalcone is present at a level of from about 0.1 to about 10.0 parts per million.
- the present invention is also directed to a foodstuff comprising the maltol ethylmaltol, neohesperidine dihydrochalcone composition.
- the present invention is also directed to a method of modifying the flavor, body and mouthfeel of a foodstuff comprising adding to the foodstuff the maitol-ethylmaltol- neohesperidine dihydrochalcone composition.
- said foodstuff is selected from the group consisting of soft carbonated beverages, soft non-carbonated fruit flavored beverages, soft non-carbonated beverages, sauces, toppings, meat products, poultry products, animal feeds, confectionery products, baked goods, alcoholic beverages, savory snacks, dairy products, condiments and gravies.
- the present invention is also directed to a method of reducing the unpleasant taste of a pharmaceutical composition comprising adding to the pharmaceutical a flavor potentiating composition, said flavor potentiating composition selected from the group consisting of
- maltol - ethyimaltoi-neohesperidine dihydrochalcone One component of certain flavor-modifying compositions of the present invention is maltol. Natural or synthetic maltol may be used and in the context of the present specification, the term maltol encompasses both types. Synthetic maltol is commercially available from the Food Science Group of Pfizer Inc and is sold under the trade name Veltol*.
- ethyl maltol is also commercially available from the Food Science Group of Pfizer Inc and is sold under the trade name Veitol* Plus.
- neohesperidine dihydrochalcone is commercial available from Linke and Exquim If the flavor-modifying composition contains maltol, the maltol is present at a level of from about 5 to about 100 parts per million.
- the flavor-modifying composition contains ethylmaltol
- the ethylmaltol is present at a level of from about 0.1 to about 20 parts per million.
- the level of neohesperidine in the flavor modifying composition will be from about 0.1 to about 10.0 parts per million.
- Non-limiting examples of foodstuffs into which the flavor-modifying compositions may be added include soft carbonated beverages, soft non-carbonated fruit flavored beverages, soft non-carbonated beverages, sauces, toppings, meat products, poultry products, animal feeds, confectionery products, baked goods, alcoholic beverages, savory snacks, dairy products, condiments and gravies.
- flavor-modifying compositions of the present invention may also be added to pharmaceutical compositions, both ethical and over the counter (OTC).
- flavor-modifying compositions of the present invention may also be added to animal feeds.
- NHDC neohesperidine dihydrochalcone
- a standard original fat free style barbecue sauce was evaluated.
- the barbecue sauce was then dosed with various levels of Veltol, Veltol-Pius, and NHDC combinations with both Veltol and Veltol-Pius. These were then compared to the standard barbecue sauce: a.
- Standard barbecue sauce was acidic, spicy, and thin.
- Veltol at a level of 50ppm increased the spice notes.
- Veltol-Pius at a level of 10pm increased sweetness, and reduced the acid bite.
- NHDC at 2ppm along with 30ppm Veltol and 5ppm Veltol-Pius made the body creamier, rounded the flavor, increased spice notes, and reduced acid bite.
- EXAMPLE 4 Dark (Bittersweet) Chocolate A standard dark (bittersweet) chocolate product was evaluated with Veltol, and NHDC and Veltol combinations. The products made contained 100ppm of Veltol, 1ppm NHDC along with 100ppm of Veltol. a. Standard dark (bittersweet) chocolate was typical. b. Veltol at 100ppm increased creaminess, sweetness, and chocolate character. c. NHDC at 1ppm along with lOOppm of Veltol also increased body, mouthfeel, and increased the chocolate character. There was no significant difference between the enhancement that Veltol at lOOppm had on the standard.
- Table 1 illustrates various combinations of Neohesperidine Dihydrochalcone (NHDC) with Veltol*(V) and/or Veltol*-Plus (V-P) and the effect of these combinations on various flavors:
- Table 2 illustrates various NHDC, Veltol* or Veltol* Plus combinations in beverages and other foods
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
Abstract
The present invention is directed to flavor modifying compositions comprising combinations of neohesperidine dihydrochalcone with maltol and/or ethylmaltol. Uses of the flavor-modifying compositions is foodstuffs are also disclosed.
Description
FLAVOR MODIFYING COMPOSITION
The present invention relates to flavoring compositions. More particularly, ft relates to a flavor modifying composition comprising combinations of neohesperidine dihydrochalcone with maltol or ethyl maltol.
Processed foodstuffs and flavors added to processed foodstuffs typically do not have the intense flavor associated with consumer preferences. For this reason, a flavor enhancing agent may be added to potentiate the flavor. In addition to potentiation of the flavor, the flavor enhancing agent also potentiates the body and mouthfeel of the flavor or foodstuff.
Two of the most widely used flavor enhancers are maltol and ethylmaltol. Maltol is a naturally occurring substance found in the bark of young larch trees, pine needles and chicory. Early commercial production of maltol was from the destructive distillation of wood. Natural maltol is usually obtained only in very small quantities by the above method.
The synthesis of synthetic maltols as well as other gamma-pyrones, such as pyromeconic acid, is described in United States patent numbers 3,130,204, 3,133,089, 3,140,239, 3,159,652, 3,365,469, 3,376,317, 3,468,915, 3,440,183, and 3,446,629.
The synthesis of maltol and ethyl, maltol, along with other gamma pyrones, using a furfuryl alcohol as a starting material is described in United States Patent numbers 4,082,717 and 4,289,704. Neohesperidine dihydrochalcone is a sweetening agent prepared from naringen, a flavanone glycoside occurring naturally in grapefruit, by the process described in United States patent numbers 3,087,821 and 3,375,242.
United States Patent number 4,087,588 refers to the use of neohesperidine dihydrochalcone as a sweetening agent. European Patent Application number 500977 refers to the use of neohesperidine dihydrochalcone to potentiate the body and mouthfeel of foods and beverages.
United States Patent number 3,653,923 refers to a combination of neohesperidine dihydrochalcone and a sacharrinous sweetener as a sweetening agent. European patent application number 507598 refers to a combination of sucraiose and neohesperidine dihydrochalcone as a sweetening agent.
United States Patent Number 4,581,378 refers to neohesperidine dihydrochalcone as a sweetening agent in a rodenticide composition.
ln one embodiment, the present invention is directed to a flavor-modifying composition comprising maltol and neohesperidine dihydrochalcone.
Preferred is the composition wherein maltol is present at a level of from about 5 to about 100 parts per million and neohesperidine dihydrochalcone is present at a level of from about 0.1 to about 10.0 parts per million.
The present invention is also directed to a foodstuff comprising the maltol- neohespiridine dihydrochalcone composition.
The present invention is also directed to a method of modifying the flavor, body and mouthfeel of a foodstuff by adding to the foodstuff the maltol-neohesperidine dihydrochalcone composition.
Preferred is the method wherein said foodstuff is selected from the group consisting of soft carbonated beverages, soft non-carbonated fruit flavored beverages, soft non-carbonated beverages, sauces, toppings, meat products, poultry products, animal feeds, confectionery products, baked goods, alcoholic beverages, savory snacks, dairy products, condiments, and gravies.
In another embodiment, the present invention is directed to a flavor-modifying composition comprising ethylmaltol and neohesperidine dihydrochalcone.
Preferred is the composition wherein ethylmaltol is present at a level of from about 0.1 to about 20 parts per million and neohesperidine dihydrochalcone is present at a level of from about 0.1 to about 10.0 parts per million.
The present invention is also directed to a foodstuff comprising the ethylmaltol- neohesperidine dihydrochalcone composition.
The present invention is also directed to a method of modifying the flavor, body and mouthfeel of a foodstuff comprising adding to the foodstuff the ethylmartol- neohesperidine dihydrochalcone composition.
Preferred is the method wherein said foodstuff is selected from the group consisting of soft carbonated beverages, soft non-carbonated fruit flavored beverages, soft non-carbonated beverages, sauces, toppings, meat products, poultry products, animal feeds, confectionery products, baked goods, alcoholic beverages, savory snacks, dairy products, condiment and gravies.
In still another embodiment, the present invention is directed to a flavor modifying composition comprising maltol, ethylmaltol and neohesperidine dihydrochalcone.
Preferred is the composition wherein maltol is present at a level of from about 5 to about 100 parts per million, ethylmaltol is present at a level of from about 0.1 to about 20 parts per million and neohesperidine dihydrochalcone is present at a level of from about 0.1 to about 10.0 parts per million. The present invention is also directed to a foodstuff comprising the maltol ethylmaltol, neohesperidine dihydrochalcone composition.
The present invention is also directed to a method of modifying the flavor, body and mouthfeel of a foodstuff comprising adding to the foodstuff the maitol-ethylmaltol- neohesperidine dihydrochalcone composition. Preferred is the method wherein said foodstuff is selected from the group consisting of soft carbonated beverages, soft non-carbonated fruit flavored beverages, soft non-carbonated beverages, sauces, toppings, meat products, poultry products, animal feeds, confectionery products, baked goods, alcoholic beverages, savory snacks, dairy products, condiments and gravies. The present invention is also directed to a method of reducing the unpleasant taste of a pharmaceutical composition comprising adding to the pharmaceutical a flavor potentiating composition, said flavor potentiating composition selected from the group consisting of
(a) maltol-neohesperidine dihydrochalcone; (b) ethylmaltol - neohesperidine dihydrochalcone; and
(c) maltol - ethyimaltoi-neohesperidine dihydrochalcone. One component of certain flavor-modifying compositions of the present invention is maltol. Natural or synthetic maltol may be used and in the context of the present specification, the term maltol encompasses both types. Synthetic maltol is commercially available from the Food Science Group of Pfizer Inc and is sold under the trade name Veltol*.
Another component of certain flavor-modifying compositions of the present invention is ethyl maltol. Ethyl maltol is also commercially available from the Food Science Group of Pfizer Inc and is sold under the trade name Veitol* Plus. Another component of the flavor-potentiating composition of the present invention is neohesperidine dihydrochalcone which is commercial available from Linke and Exquim
If the flavor-modifying composition contains maltol, the maltol is present at a level of from about 5 to about 100 parts per million.
If the flavor-modifying composition contains ethylmaltol, the ethylmaltol is present at a level of from about 0.1 to about 20 parts per million. The level of neohesperidine in the flavor modifying composition will be from about 0.1 to about 10.0 parts per million.
Non-limiting examples of foodstuffs into which the flavor-modifying compositions may be added include soft carbonated beverages, soft non-carbonated fruit flavored beverages, soft non-carbonated beverages, sauces, toppings, meat products, poultry products, animal feeds, confectionery products, baked goods, alcoholic beverages, savory snacks, dairy products, condiments and gravies.
The flavor-modifying compositions of the present invention may also be added to pharmaceutical compositions, both ethical and over the counter (OTC).
The flavor-modifying compositions of the present invention may also be added to animal feeds.
Having described the invention in general terms, reference is now made to specific examples. It is to be understood that these examples are not meant to limit the present invention, the scope of which is determined by the appended claims.
EXAMPLE 1 Diet Cola
Samples of a commercial aspartame-sweetened diet cola, alone and supplemented with flavor enhancers, were evaluated by an expert panel of sensory assessors as noted below: a. The control without added flavor enhancers was found to have a good quality sweetness, a flavor typical of cola, and a somewhat bitter aftertaste. b. A sample containing 3 ppm of Vβltol Pius was sweeter and more rounded in flavor than the control. c. A sample containing 1 ppm of Veltol Plus and 1 ppm of neohesperidine dihydrochalcone (NHDC) had upfront sweetness which was longer lasting, a greater flavor impact, and less bitterness than the control.
EXAMPLE 2 Tangerine Flavor Aqueous solutions containing 0.1% tangerine flavor, 5% sucrose, and 0.15% citric acid, alone and supplemented with flavor enhancers, were evaluated by expert sensory panelists as noted below: a. The control without flavor enhancers was aldehydic, tart, and typical of tangerine. b. A sample containing 5 ppm of Veltol was slightly less acidic. c. A sample containing 2 ppm of Veltol Pius was sweet, less acidic, and juicier than the control. d. A sample containing 2 ppm NHDC, 3 ppm of Veltol, and 1 ppm of Veltol Plus had a flavor profile which was fuller, juicier, and more intense than that of the control.
EXAMPLE 3 Original Fat Free Style Barbecue Sauce
A standard original fat free style barbecue sauce was evaluated. The barbecue sauce was then dosed with various levels of Veltol, Veltol-Pius, and NHDC combinations with both Veltol and Veltol-Pius. These were then compared to the standard barbecue sauce: a. Standard barbecue sauce was acidic, spicy, and thin. b. Veltol at a level of 50ppm increased the spice notes. c. Veltol-Pius at a level of 10pm increased sweetness, and reduced the acid bite. d. NHDC at 2ppm along with 30ppm Veltol and 5ppm Veltol-Pius made the body creamier, rounded the flavor, increased spice notes, and reduced acid bite.
EXAMPLE 4 Dark (Bittersweet) Chocolate A standard dark (bittersweet) chocolate product was evaluated with Veltol, and NHDC and Veltol combinations. The products made contained 100ppm of Veltol, 1ppm NHDC along with 100ppm of Veltol. a. Standard dark (bittersweet) chocolate was typical. b. Veltol at 100ppm increased creaminess, sweetness, and chocolate character.
c. NHDC at 1ppm along with lOOppm of Veltol also increased body, mouthfeel, and increased the chocolate character. There was no significant difference between the enhancement that Veltol at lOOppm had on the standard.
5 Table 1 illustrates various combinations of Neohesperidine Dihydrochalcone (NHDC) with Veltol*(V) and/or Veltol*-Plus (V-P) and the effect of these combinations on various flavors:
Table 1
»
5 Table 2
Table 2 illustrates various NHDC, Veltol* or Veltol* Plus combinations in beverages and other foods
I
Table 3 Illustrates Various NHDC, Veltol* or Veftol* Plus Combinations in Iced Teas
Table 3
10
15
20
25
30
Claims
1. A flavor-modifying composition comprising maltol and neohesperidine dihydrochalcone.
2. A composition according to claim 1 wherein maltol is present at a level of from about 5 to about 100 parts per million and neohesperidine dihydrochalcone is present at a level of from about 0.1 to about 10.0 parts per million.
3. A foodstuff comprising the composition of claim 1.
4. A method of modifying the flavor, body and mouthfeel of a foodstuff comprising adding to the foodstuff the composition of claim 1.
5. The method of claim 4 wherein said foodstuff is selected from the group consisting of soft carbonated beverages, soft non-carbonated fruit flavored beverages, soft non-carbonated beverages, sauces, toppings, meat products, poultry products, animal feeds, confectionery products, baked goods, alcoholic beverages, savory snacks, dairy products, condiments, and gravies.
6. A flavor-modifying composition comprising ethylmaltol and neohesperidine dihydrochalcone.
7. A composition according to claim 6 wherein ethylmaltol is present at a level of from about 0.1 to about 20 parts per million and neohesperidine dihydrochalcone is present at a level of from about 0.1 to about 10.0 parts per million.
8. A foodstuff comprising the composition of claim 6.
9. A method of modifying the flavor, body and mouthfeel of a foodstuff comprising adding to the foodstuff the composition of claim 6.
10. The method of claim 9 wherein said foodstuff is selected from the group consisting of soft carbonated beverages, soft non-carbonated fruft flavored beverages, soft non-carbonated beverages, sauces, toppings, meat products, poultry products, animal feeds, confectionery products, baked goods, alcoholic beverages, savory snacks, dairy products, condiments, and gravies.
11. A flavor-modifying composition comprising maltol, ethylmaltol and neohesperidine dihydrochalcone.
12. A composition according to claim 11 wherein maltol is present at a level of from about 5 to about 100 parts per million, ethylmaltol is present at a level of from about 0.1 to about 20 parts per million and neohesperidine dihydrochalcone is present at a level of from about 0.1 to about 10.0 parts per million.
13. A foodstuff comprising the composition of claim 11.
14. A method of modifying the flavor, body and mouthfeel of a foodstuff comprising adding to the foodstuff the composition of claim 11.
15. The method of claim 14 wherein said foodstuff is selected from the group consisting of soft carbonated beverages, soft non-carbonated fruit flavored beverages, soft non-carbonated beverages, sauces, toppings, meat products, poultry products, animal feeds, confectionery products, baked goods, alcoholic beverages, savory snacks, dairy products, condiments and gravies.
16. A method of reducing the unpleasant aftertaste of a pharmaceutical composition comprising adding to the pharmaceutical composition a flavor-modifying composition, said flavor modifying composition selected from the group consisting of:
(a) maltol-neohesperidine dihydrochalcone;
(b) ethylmaltol - neohesperidine dihydrochalcone;
(c) maltol - ethylmaltol - neohesperidine dihydrochalcone.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US35365594A | 1994-12-09 | 1994-12-09 | |
| US353655 | 1994-12-09 | ||
| PCT/IB1995/000877 WO1996017527A1 (en) | 1994-12-09 | 1995-10-16 | Flavor modifying composition |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| EP0794709A1 true EP0794709A1 (en) | 1997-09-17 |
Family
ID=23390008
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| EP95932883A Ceased EP0794709A1 (en) | 1994-12-09 | 1995-10-16 | Flavor modifying composition |
Country Status (12)
| Country | Link |
|---|---|
| EP (1) | EP0794709A1 (en) |
| JP (1) | JPH10510152A (en) |
| CN (1) | CN1168622A (en) |
| AU (1) | AU691666B2 (en) |
| BR (1) | BR9509899A (en) |
| CA (1) | CA2205548A1 (en) |
| FI (1) | FI972435L (en) |
| IL (1) | IL116204A (en) |
| NO (1) | NO972584L (en) |
| TW (1) | TW302271B (en) |
| WO (1) | WO1996017527A1 (en) |
| ZA (1) | ZA9510430B (en) |
Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4750184B2 (en) * | 2005-05-23 | 2011-08-17 | キャドバリー アダムス ユーエスエー エルエルシー | Taste enhancing composition and edible confectionery products and chewing gum products containing the taste enhancing composition |
| US9101160B2 (en) | 2005-11-23 | 2015-08-11 | The Coca-Cola Company | Condiments with high-potency sweetener |
| 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 |
| CN103468464B (en) * | 2007-12-14 | 2015-09-16 | 三得利控股株式会社 | The beer flavor beverage of high voitol and high furanone content |
| CN102669623B (en) * | 2012-05-02 | 2013-11-06 | 郑书旺 | Bitter screening agent and debitterizing stevia sugar |
| CN109007749B (en) * | 2018-07-26 | 2022-04-01 | 武汉市华甜生物科技有限公司 | Compound sweetener containing edwanol for sauce as well as preparation method and application thereof |
| JP7118565B2 (en) * | 2019-10-28 | 2022-08-16 | 長谷川香料株式会社 | Carbonic stimulus enhancer comprising dihydrochalcone |
| JP7064799B1 (en) * | 2021-12-15 | 2022-05-11 | 日本フレーバー工業株式会社 | Alcohol sensation modifiers and alcoholic beverages |
| CN115606787B (en) * | 2022-09-23 | 2024-04-19 | 浙江天草生物科技股份有限公司 | A mixing powder flavor and its preparation method and application |
| CN116649558A (en) * | 2023-05-26 | 2023-08-29 | 上海百润投资控股集团股份有限公司 | Taste-modified essence |
Family Cites Families (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3446629A (en) * | 1963-09-19 | 1969-05-27 | Pfizer & Co C | 2-ethylpyromeconic acid as an aroma and flavor enhancer |
| US3466629A (en) * | 1966-06-27 | 1969-09-09 | Automatic Elect Lab | Reusable data planes for mechanically alterable memory systems |
| US4001453A (en) * | 1973-10-05 | 1977-01-04 | Givaudan Corporation | Sweetening compositions |
| US4277511A (en) * | 1977-04-20 | 1981-07-07 | Alberto-Culver Company | Sweetener and flavoring compositions and method of producing same |
| US4288464A (en) * | 1978-05-11 | 1981-09-08 | Smith Walton J | Flavor enhancer |
| LU84363A1 (en) * | 1982-09-03 | 1983-02-28 | Hoechst Ag | PREPARATIONS WITH ACESULFAM WITH IMPROVED TASTE |
| EP0500977B1 (en) * | 1991-02-26 | 1995-07-05 | Zoster, S.A. | Use of neohesperidin dihydrochalcone for potentiating body and mouthfeel of foods and beverages |
| GB9107142D0 (en) * | 1991-04-05 | 1991-05-22 | Tate & Lyle Plc | Sweetening agents |
-
1995
- 1995-10-16 CA CA002205548A patent/CA2205548A1/en not_active Abandoned
- 1995-10-16 AU AU35758/95A patent/AU691666B2/en not_active Ceased
- 1995-10-16 CN CN95196603A patent/CN1168622A/en active Pending
- 1995-10-16 WO PCT/IB1995/000877 patent/WO1996017527A1/en not_active Application Discontinuation
- 1995-10-16 EP EP95932883A patent/EP0794709A1/en not_active Ceased
- 1995-10-16 BR BR9509899A patent/BR9509899A/en not_active Application Discontinuation
- 1995-10-16 JP JP8517444A patent/JPH10510152A/en active Pending
- 1995-10-30 TW TW084111485A patent/TW302271B/zh active
- 1995-11-30 IL IL11620495A patent/IL116204A/en not_active IP Right Cessation
- 1995-12-08 ZA ZA9510430A patent/ZA9510430B/en unknown
-
1997
- 1997-06-06 NO NO972584A patent/NO972584L/en not_active Application Discontinuation
- 1997-06-06 FI FI972435A patent/FI972435L/en unknown
Non-Patent Citations (1)
| Title |
|---|
| See references of WO9617527A1 * |
Also Published As
| Publication number | Publication date |
|---|---|
| MX9704249A (en) | 1997-09-30 |
| CA2205548A1 (en) | 1996-06-13 |
| CN1168622A (en) | 1997-12-24 |
| WO1996017527A1 (en) | 1996-06-13 |
| NO972584D0 (en) | 1997-06-06 |
| NO972584L (en) | 1997-06-06 |
| IL116204A0 (en) | 1996-01-31 |
| AU691666B2 (en) | 1998-05-21 |
| BR9509899A (en) | 1997-12-30 |
| JPH10510152A (en) | 1998-10-06 |
| ZA9510430B (en) | 1997-06-09 |
| IL116204A (en) | 2000-07-26 |
| AU3575895A (en) | 1996-06-26 |
| FI972435A0 (en) | 1997-06-06 |
| TW302271B (en) | 1997-04-11 |
| FI972435L (en) | 1997-06-09 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP2004528050A5 (en) | ||
| KR20100094505A (en) | Method of improving sweetness qualities of stevia extract | |
| CN112220026A (en) | Stevia extract with selected steviol glycosides as aroma, salt and sweetness profile modifiers | |
| US11819044B2 (en) | Phloretin | |
| EP2340719A1 (en) | Aroma composition comprising o-coumaric acid to reduce or suppress undesirable taste impressions of sweeteners | |
| AU691666B2 (en) | Flavor modifying composition | |
| US12016358B2 (en) | Composition comprising taste modulation compounds, their use and foodstuff comprising them | |
| CN113015437A (en) | Polymethoxyflavone and its use as taste enhancer and bitterness masking agent | |
| JPH09117262A (en) | Suppression of grassy-smelling, acid taste and the like of vegetable and fruit | |
| EP3860369B1 (en) | Flavor system | |
| US20180110252A1 (en) | Preparations with dehydroabietic acid | |
| EP3331380B1 (en) | Composition comprising taste modulation compounds, their use and foodstuff comprising them | |
| CN116828996A (en) | Novel compositions for sour taste balance | |
| JP6989487B2 (en) | Compositions containing taste-regulating compounds, their use and foods containing them | |
| WO2001028362A1 (en) | Use of n-`n-(3,3 dimethylbutyl)-l-alpha-aspartyl-l-phenylalanine 1-methyl ester (neotame) to modify mouthfeel perception | |
| MXPA97004249A (en) | Sa modification composition | |
| Reineccius | Flavoring materials contributing to taste | |
| RU2779400C2 (en) | Composition containing taste-modulating compounds, their use, and food products containing them | |
| WO2025053248A1 (en) | Alcohol sensation-imparting agent or enhancing agent for food and drink, method for imparting alcohol sensation to food and drink or method for enhancing alcohol sensation of food and drink, and food and drink in which alcohol sensation has been imparted or enhanced | |
| JP2002360217A (en) | Seasoning and method for producing the same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PUAI | Public reference made under article 153(3) epc to a published international application that has entered the european phase |
Free format text: ORIGINAL CODE: 0009012 |
|
| 17P | Request for examination filed |
Effective date: 19970702 |
|
| AK | Designated contracting states |
Kind code of ref document: A1 Designated state(s): AT BE CH DE DK ES FR GB GR IE IT LI LU MC NL PT SE |
|
| 17Q | First examination report despatched |
Effective date: 19980717 |
|
| RAP1 | Party data changed (applicant data changed or rights of an application transferred) |
Owner name: CULTOR CORPORATION |
|
| RAP1 | Party data changed (applicant data changed or rights of an application transferred) |
Owner name: DANISCO FINLAND OY |
|
| GRAG | Despatch of communication of intention to grant |
Free format text: ORIGINAL CODE: EPIDOS AGRA |
|
| STAA | Information on the status of an ep patent application or granted ep patent |
Free format text: STATUS: THE APPLICATION HAS BEEN REFUSED |
|
| 18R | Application refused |
Effective date: 20011021 |