GB2511766A - Mouthfeel enhancement - Google Patents

Abstract

The mouthfeel of a consumable product can be enhanced by adding to a consumable product base a mouthfeel-enhancing proportion, preferably 5-50ppm, of γ-octadecalactone. Preferably a blend of γ-octadecalactone and δ- octadecalactone is added in a ratio of 1:1 1:2. The effect of the lactones may be augmented by the use of a C8-C16 monoglyceride. The γ-octadecalactone is used to enhance the creaminess of yoghurt, ice cream, cream cheese and other milk products.

Description

MOUTHFEEL ENHANCEMENT

This disclosure relates to the modification of taste, and to compounds for modifying taste.

Compounds for modifying the taste of consumable products, that is, products taken orally either for ingestion or spitting out, such as foodstuffs, beverages. confectionery. oral care products and the like are widely used. They do not themselves add flavour to the consumable, but they provide desirable ancillary benefits, such as enhanced mouthfeel and creaminess, or masking undesirable characteristics of other ingredients, such as the bitter aftertaste associated with some sweeteners used in place of sugar in dietary products.

By "mouthfeel" is meant the physical sensation(s) in the mouth caused by the presence therein of a consumable product such as a foodstuff or a beverage. A desirable mouthfeel is often typified by smoothness (lack of roughness and abrasion) and creaminess.

Unfortunately, the desirable effect is often a feature of fatty foods, such as dairy products, the intake of which should be reduced for many people for health and dietary reasons. The question is then whether the positive effects of mouthfeel can be attained, with out the negative effects sometimes encountered in comestibles that possess a substantial degree of inherent mouthfeel.

There have been investigations of the sources of creaminess in full-fat cream, for example, by Schlutt eta/in.1. Agr. Food.Chern, 2007, 55, 9634-9645. A range of compounds, including a number of lactones, was tested, and it was found that only ô-tetradecaJactone was able to enhance the retronasal cream flavour in a product, other actones merely influencing the melting behaviour of cream in the mouth. Japanese publication 2011- 083264 additionally found that certain ö-lactones could contribute to creamy sensation.

It has now been found that certain other lactones can provide mouthfeel enhancement.

There is therefore provided a method of providing enhanced mouthfeel in a consumable product, comprising the addition to a consumable product base of a mouthfeel-enhancing proportion of y-octadecalactone.

y-octadecalactone (CAS 502-26-1, FEMA 4446) is a compound of formula: It occurs naturaHy, for example, in full-fat cream, and can be extracted therefrom.

Alternatively, it can be synthesised by known methods such as that described by A. Granata, F. Saunol and A.S. Perlin in Canadian Journal of Chemistry, 72 (1994) 1684-1690.

The art has given no indication that this compound has any mouthfeel-enhancing properties, so it was surprising to find that it possesses such properties.

The addition of y-octadecalactone at suitable proportions provides to consumable products a desirable degree of mouthfeel.

y-octadecahctone may be added to consumable product bases. By "consumable product base" is the totality of aH the ingredients of a consumable product, except for i-octadecalactone. These ingredients will depend on the nature of the consumable and may be selected from any of those known to and used by the art, in art-recognised quantities. These include, but are not limited to, anti-caking agents, anti-foaming agents, anti-oxidants, binders, colourants, diluents, disintegrants, emulsiflers, encapsulating agents or formulations, enzymes, fats, flavour-enhancers, flavouring agents, gums, lubricants, polysaccharides, preservatives, proteins, solubilisers, solvents, stabilisers, sugar-derivatives, surfactants, sweetening agents. vitamins, waxes, and the like. Solvents which may be used are known to those skilled in the art and include e.g. ethanol, ethylene glycol, propylene glycol, glycerine and triacetin. Encapsulants and gums include maltodextrin, gum arabic, alginates, gelatine, modified starch, and polysaccharides. Examples of additives, excipients, caiTiers, diluents or solvents for flavour or fragrance compounds may be found e.g. in "Perfume and Flavour Materials of Natural Origin", S. Arctander, Ed., Elizabeth, N.J., 1960; in "Perfume and Flavour Chemicals', S. Arctander, Ed., Vol. I & II, Allured Publishing Corporation, Carol Stream, USA, 1994; in "Flavourings", E. Ziegler and H. Ziegler (ed.), Wiley-VCI-l Weinheim. 1998, and "CTEA Cosmetic Ingredient I-landbook", J.M. Nikitakis (ed), 1st ed., The Cosmetic, Toiletry and Fragrance Association, Inc., Washington, 1988.

The proportion of the y-octadecalactone used in a consumable product will vary according to the nature of the consumable and the degree of mouthfeel involved/desired by the flavorist. Typical non-limiting proportions are from 5-SOppm, but the skilled flavorist may seek to achieve particular effects by working outside this range.

y-octadecabctone may be used in any kind of consumable. Non-limiting examples of such consumables include: -wet/liquid soups regardless of concentration or container, including frozen soups. For the purpose of this definition soup(s) means a food prepared from meat, poultiy, fish, vegetables, grains, fruit and other ingredients, cooked in a liquid which may include visible pieces of some or all of these ingredients. It may be clear (as a broth) or thick (as a chowder), smooth, pureed or chunky, ready-to-serve, semi-condensed or condensed and may be served hot or cold, as a first course or as the main course of a meal or as a between meal snack (sipped like a beverage). Soup may be used as an ingredient for preparing other meal components and may range from broths (consommé) to sauces (cream or cheese-based soups).

-dehydrated and culinary foods, including cooking aid products such as: powders, granules, pastes, concentrated liquid products, including concentrated bouillon, bouillon and bouillon like products in pressed cubes, tablets or powder or granulated form, which are sold separately as a finished product or as an ingredient within a product, sauces and recipe mixes (regardless of technology); -meal solutions products such as: dehydrated and freeze dried soups, including dehydrated soup mixes, dehydrated instant soups, dehydrated ready-to-cook soups, dehydrated or ambient preparations of ready-made dishes, meals and single serve entrees including pasta, potato and rice dishes -meal embellishment products such as: condiments, marinades, salad dressings, salad toppings, dips, breading, batter mixes, shelf stable spreads, barbecue sauces, liquid recipe mixes, concentrates, sauces or sauce mixes, including recipe mixes for salad, sold as a finished product or as an ingredient within a product, whether dehydrated, liquid or frozen.

-beverages, including beverage mixes and concentrates, including but not limited to, alcoholic and non-alcoholic ready to drink and dry powdered beverages., carbonated and non-carbonated beverages, e.g., sodas. fruit or vegetable juices. alcoholic and non-alcoholic beverages, confectionery products, e.g., cakes, cookies, pies, candies, chewing gums, gelatins, ice creams, sorbets, puddings, jams, jellies, salad dressings, and other condiments, cereal, and other breakfast foods, canned fruits and fruit sauces and the like.

-milk, cheese, yoghurt and other dairy products.

The addition of y-octadecalactone hereinabove described confers desirable increased creamyness/mouthfeel in a yogurt or low-fat milk product In a particular embodiment, y-octadecalactone may be combined with 8-octadecalactone to give even better performance. The relative weight proportions of y-octadecalactone/ 3-octadecalactone lie in the range of from 1:1 -1:2. The blend may be made by simply blending the two materials (3-octadecalactone, CAS 1227-51-6, FEMA 4447, also occurs in cream). However, a suitable blend may be made by, for example, a natural method, such as the isolation from a natural raw material or biotransformation, or by a synthetic method, such as the method of described by S.C. Cermak and TA. Isbell, Journal of/he American Oil Chemists Society, 77 (2000), 243-248. The blend may be used at 5-SOppm in a consumable product, although, again, a skilled flavourist may find useful results in some circumstances when working outside this range.

In a further embodiment, the y-octadecalactone or the y-octadecalactone/ 6-octadecalactone blend hereinabove described may be augmented by at least one C8-C16 monoglyceride, that is, glycerol singly substituted by a C8-C16 fatty acid. It has been found that the addition of the monoglyceride gives a long-lasting lingering effect. Particular embodiments are the Cii-C13 monoglycerides, more particularly the C12 monoglyceride. The glycerides may be used typically in the weight proportion to y-octadecalactone or the y-octadecalactone/ 3-octadecalactone blend of from 1:1 to 1:10. The glycerides are typically used at a proportion of from 10-2Oppm of the consumable product, although concentrations outside this range may also be used.

The disclosure therefore also provides a consumable product, compnsing a mouthfeel-enhancing proportion of y-octadecalactone, y-octadecalactone/ 3-octadecalactone blend or a combination of y-octadecalactone or y-octadecalactone/ 3-octadecalactone blend with at least one CS-C 16 monoglyceride.

The disclosure is further described with reference to the following non-limiting examples.

Example 1

Comparison in fat-free yoghurt Fat-flee, artificially sweetened yogurt was used as the base 1) Blank -ethanol colTected 2) y-octadecalactone at 25 ppm 3) 5-octadecalactone at 25 ppm 4) y I& at 25 ppm <Prepared according to the Cermak/Isbefi method hereinabove described. The weight ratio of y-octadecalactone to ô-octadecalactone was 2:3.

Samples were evaluated blind by 13 expert tasters.

Tasters were asked to rank the samples in order of lowest to highest mouthfeel.

Then, they were asked to rate the samples from 1 to 5 (low to high) for mouthfeel. These numbers were added. Finally, they were asked to indicate which sample they preferred overall. The results are shown in the table below: blend 6 blank rank sum 39 28 30 33 total rating 33 29 27 28.5 preference (number of times chosen) 6 2 2 2

Example 2

Testing with various products.

y-octadecalactone and 6-octadecalactone in ethanol solution were added to a number of products according to the proportions in the tables below. The vailous preparations were tested by a panel of expert tasters, who were asked to assess the degree of mouthfeel and the longlastingness of that mouthfeel against a non-modified proprietary cream flavour added to the relevant product at 0.005% by weight.

DILUTED CRÈME FRAICHE (50/50 half-fat milk and cream)

A B C D F

y-octadecalactone 25 ppm 10 ppm 25 ppm 10 ppm 3-octadecalactone 25 ppm 30 ppm 25 ppm 30 ppm C12 glycerol ester 10 ppm 10 ppm Samples D arid B were both found to give a full mouthfeel and a long-lasting lingering effect, D being assessed as superior.

2) HALF-FAT YOGHURT

A B C D F

y-octadecaactone 25 ppm 10 ppm 25 ppm 10 ppm ö-octadecalactone 25 ppm 30 ppm 25 ppm 30 ppm C 12 glycerol ester 20 ppm 20 ppm Samples C and F were both found to give a full rnouthfeel and a long-lasting lingering effect, F being assessed as superior.

3) ACIDIFIED MILK DRINK

A B C D F

y-octadecalactone 25 ppm 10 ppm 25 ppm 10 ppm 3-octadecalactone 25 ppm 30 ppm 25 ppm 30 ppm C12 glycerol ester 20 ppm 10 ppm Samples C and F were both found to give a full mouthfeel and a long-lasting lingering effect, F being assessed as supenor.

4) 8 % VEGETABLE FAT ICE CREAM

A B C D F

y-octadecalactone 25 ppm 10 ppm 25 ppm 10 ppm 3-octadecalactone 25 ppm 30 ppm 25 ppm 30 ppm C12 glycerol ester 20 ppm 20 ppm Samples B and F were both found to give a full mouthfeel and a long-lasting lingering effect, F being assessed as superior.

Example 3

Tests in Philadelphia cream cheese as in Example i, with the proprietary cream flavour of

example 1.

A team of iS expert panellists was asked to assess the relative degree of mouthfeel. For accuracy, the sample with cream flavour athne was ethanol-corrected, that is, there was added to the sample the same amount of alcohol that was added with the lactones. such that any differences observed would be clearly due to the lactones alone. The results are shown below: flavour Dosage (ppm) Preferred taste More mouthfeel according to x according to x panellists panellists proprietary cream flavour 500 5 6 proprietary cream flavour 500 10 9 plus i-octadecalactone 25 ö-octadecalactone 25 ___________________ ___________________ A substantial majority of panellists preferred the sample with the two lactones. They also found this to have a fuller, richer, fattier mouthfeel effect, compared to the one without lactones.

EXAMPLE 4

Tests in 8% vegetable fat ice cream.

This was performed by a panel of 13 expert testers. The samp'e without lactones was ethanol-corrected, as per Example 2.

The results are shown below: flavour Dosage (ppm) Preferred taste More mouthfeel according to x according to x panellists panellists proprietary cream flavour 500 2 4 proprietary cream flavour 500 II 9 plus i-octadecalactone 25 ö-octadecalictone 25 ___________________ ___________________ The sample with the two lactones was clearly preferred for taste. In addition, the sample with the lactones was found by a clear majority of panellists to have a better rnouthfeel (fuller, creamier, richer, fattier).

EXAMPLES

Effect of added glycerol esters.

The glycerol ester used was 2.3-dihydroxypropyl dodecanoate (CAS #: 142-18-7).

Fat-free, artificially sweetened yogurt was used as the base.

1) Blank -ethanol corrected 2) c-Is lactone blend at 50 ppm 3) C-18 lactone blend at 50 ppm with glycerol esters at 20 ppm 4) Glycerol esters at 20 ppm Samples were evaluated blind by 9 expert tasters. Tasters were asked to rank the samples in order of lowest to highest mouthfeel. They were also asked to rate the samples from I to 5 (low to high) for mouthfeel. Finally, they were asked to indicate which sample they prefelTed overall.

Resulis: Higher numbers are better actones + blank lactones glycerol esters glycerol esters ranksum 18 23 24 15 total rating 19 23 26 15 preference (number of times chosen) 2 2 2 2 The glycerol esters gave a small but noticeable improvement.

Claims (9)

1. Claims: 1. A method of providing enhanced mouthfeel in a consumable product, comprising the addition to a consumable product base of a rnouthfeel-enhancing proportion of y-octadecalactone.
2. 2. A method according to claim I, in which the y-octadecalactone is used at a propor ion of from 5-S0ppm of the consumable product.
3. 3. A method according to claim 1, in which the y-octadecalactone is used in a blend with ö-octadecalactone.
4. 4. A method according to daim 3. in which the relative weight proportions of y-octadecalactone/ ô-octadecalactone lie in the range of from 1:1 -1:2.
5. 5. A method according to claim i or claim 3, in which the lactone is augmented by at least one C8-C16 monoglyceride.
6. 6. A method according to claim 5, in which the weight proportion to y-octadecalactone or y-octadecalactone/ ö-octadecalactone blend of from 1: i to 1:10.
7. 7. A consumable product. comprising a mouthfeel-enhancing proportion of a material selected from the group consisting of y-octadecalactone; y-octadecalactone/ ö-octadecalactone blend; y-octadecalactone plus at least one CS-C 16 rnonogyceride; and y-octadecalactone/ ö-octadecalactone blend plus at least one CS-C 16 monoglyceride.
8. 8. A mouthfeel-enhancing composition comprising a blend of y-octadecalactone and ö-octadecalactone.
9. 9. A composition according to claim 9, in which the blend additionally contains at east one CS-C 16 monoglyceride.