U.S. patent application number 09/988709 was filed with the patent office on 2002-05-02 for method and composition for masking mineral taste.
Invention is credited to Bakal, Abraham I., Snyder, Margaret A..
Application Number | 20020051811 09/988709 |
Document ID | / |
Family ID | 23246484 |
Filed Date | 2002-05-02 |
United States Patent
Application |
20020051811 |
Kind Code |
A1 |
Bakal, Abraham I. ; et
al. |
May 2, 2002 |
Method and composition for masking mineral taste
Abstract
The invention relates to methods and compositions for masking
the taste of minerals in ingestible products. In particular, tannic
acid, glycyrrhizin and acesulfame potassium are added to
compositions comprising minerals such as potassium, calcium,
magnesium, iron, copper, chromium, zinc, and mixtures in order to
reduce or eliminate the unpleasant taste or aftertaste associated
with these minerals.
Inventors: |
Bakal, Abraham I.;
(Parsippany, NJ) ; Snyder, Margaret A.; (Rockaway,
NJ) |
Correspondence
Address: |
Supervisor, Patent Prosecution Services
PIPER MARBURY RUDNICK & WOLFE LLP
1200 Nineteenth Street, N.W.
Washington
DC
20036-2412
US
|
Family ID: |
23246484 |
Appl. No.: |
09/988709 |
Filed: |
November 20, 2001 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
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09988709 |
Nov 20, 2001 |
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09627167 |
Jul 27, 2000 |
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09627167 |
Jul 27, 2000 |
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09320449 |
May 27, 1999 |
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6156332 |
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Current U.S.
Class: |
424/439 |
Current CPC
Class: |
A23L 2/60 20130101; A23L
27/30 20160801; A23L 33/16 20160801; A23L 2/68 20130101; A61P 13/02
20180101 |
Class at
Publication: |
424/439 |
International
Class: |
A61K 047/00 |
Claims
What is claimed is:
1. A method for reducing unpleasant taste or aftertaste caused by
the presence of a mineral in an ingestible product, comprising
adding to said ingestible product an amount of a flavor masking
agent selected from the group consisting of tannic acid,
glycyrrhizin, acesulfame potassium and mixtures thereof sufficient
to reduce the unpleasant taste or aftertaste caused by the
mineral.
2. The method of claim 1, wherein the mineral is potassium,
calcium, magnesium, iron, chromium, copper, zinc or a mixture of
two or more of said minerals.
3. The method of claim 1, wherein the ingestible product is a
beverage.
4. The method of claim 3, wherein the beverage is ingested with a
medication which depletes the mineral.
5. The method of claim 4, wherein the medication is a diuretic.
6. The method of claim 1, wherein the amount of flavor masking
agent added to the ingestible product is 0.0001-0.5% (W/V) per 1%
mineral (W/V).
7. The method of claim 1, wherein the amount of flavor masking
agent added to the ingestible product is 0.0005-0.25% (W/V) per 1%
mineral (W/V).
8. The method of claim 1, wherein the amount of flavor masking
agent added to the ingestible product is 0.001-0.05% (W/V) per 1%
mineral (W/V).
9. The method of claim 1, wherein tannic acid is added to the
ingestible product.
10. The method of claim 9, wherein the amount of tannic acid added
to the ingestible product is at least 0.004% (W/V) per 1% mineral
(W/V).
11. The method of claim 1, wherein glycyrrhizin is added to the
ingestible product.
12. The method of claim 11, wherein the amount of glycyrrhizin
added to the ingestible product is at least 0.008% (W/V) per 1%
mineral (W/V).
13. The method of claim 1, wherein acesulfame potassium is added to
the ingestible product.
14. The method of claim 13, wherein the amount of acesulfame
potassium added to the ingestible product is at least 0.001% (W/V)
per 1% mineral (W/V).
15. A composition comprising a mineral which produces an unpleasant
taste or aftertaste and an amount of a flavor masking agent
selected from the group consisting of tannic acid, glycyrrhizin,
acesulfame potassium and mixtures thereof sufficient to reduce an
unpleasant taste caused by the mineral.
16. The composition of claim 15, wherein the mineral is potassium,
magnesium, iron, copper, chromium, zinc or a mixture of two or more
of said minerals.
17. The composition of claim 15, wherein the composition is a
beverage.
18. The composition of claim 17, further comprising a medication
which depletes the mineral.
19. The composition of claim 18, wherein the medication is a
diuretic.
20. The composition of claim 15, wherein the amount of flavor
masking agent in the composition is 0.0001-0.5% (W/V) per 1%
mineral (W/V).
21. The composition of claim 15, wherein the amount of flavor
masking agent in the composition is 0.0005-0.25% (W/V) per 1%
mineral (W/V).
22. The composition of claim 15, wherein the amount of flavor
masking agent in the composition is 0.001-0.05% (W/V) per 1%
mineral (W/V).
23. The composition of claim 15, comprising tannic acid.
24. The composition of claim 23, wherein the amount of tannic acid
in the composition is at least 0.004% (W/V) per 1% mineral
(W/V).
25. The composition of claim 15, comprising glycyrrhizin.
26. The composition of claim 25, wherein the amount of glycyrrhizin
in the composition is at least 0.008% (W/V) per 1% mineral
(W/V).
27. The composition of claim 26, comprising acesulfame
potassium.
28. The composition of claim 27, wherein the amount of acesulfame
potassium in the composition is at least 0.001% (W/V) per 1%
mineral (W/V).
Description
BACKGROUND OF THE INVENTION
[0001] 1. Field of the Invention
[0002] The present invention relates to a method for masking
unpleasant mineral tastes in ingestible products. The invention
also relates to a composition containing minerals along with
mineral taste-reducing agents.
DISCUSSION OF THE BACKGROUND
[0003] Products for ingestion, particularly beverages, which
contain high concentrations of minerals, have a distinctive,
unacceptable taste. The taste of these products is described as
metallic, acrid or bitter and the corresponding products usually
receive very low consumer acceptability scores.
[0004] The taste problems associated with minerals have been
addressed with respect to salt substitutes, which are based on
potassium salts (e.g., KCl). However in the case of salt
substitutes, the issues are somewhat different than in the case of
beverages and other ingestible products, because the objective in
the case of salt substitutes is to impart to the KCl a salty taste,
in addition to masking or decreasing the perception of the typical
bitter taste or aftertaste associated with the potassium salt. In
beverages and many other ingestible products, e.g. a nutrition bar,
it is not necessary and usually undesirable to impart a salty taste
to the finished product.
[0005] There are numerous medications which impact the balance of
minerals whose concentration is essential to central body
functions, including circulation and respiration, as well as
metabolism. The balance of many of these electrolytes, including
potassium, calcium and magnesium can be influenced or upset by
these medications. Notable among them are diuretics. Patients
receiving these medications are frequently required to supplement
their diet with these minerals, typically in the form of a soluble
powder, which is mixed with water to prepare a drink. These drinks,
which are typically accompanied by an artificial citrus flavoring,
are routinely characterized as bitter and unpleasant, such that the
taste may become so obnoxious as to cause the patient to not
consume the same when the medication is taken, which may jeopardize
the patient's health.
[0006] Among the ingredients and compositions described in the
literature for masking a KCl taste are such ingredients as amino
acids, in particular L-lysine and glutamic acid, cream of tartar,
and flavors including hydrolyzed yeast flavors. Other materials
include choline tartrate, dextrose, lactose and the like.
[0007] While such ingredients are somewhat effective in reducing
the aftertaste of salt substitutes, they are not effective in
beverages and other ingestible products.
[0008] In view of the aforementioned deficiencies attendant with
the prior art methods of masking the taste of minerals in beverages
and other ingestible products, it is clear that. there exists a
need in the art for such methods and the corresponding
compositions.
SUMMARY OF THE INVENTION
[0009] Accordingly, one object of this invention is to provide a
novel method for reducing unpleasant taste and aftertaste caused by
the presence of a mineral in an ingestible product, by adding to
the ingestible product an amount of tannic acid, glycyrrhizin, or
acesulfame potassium sufficient to reduce the taste or aftertaste
caused by the mineral.
[0010] Another object of the invention is to provide a composition
including a mineral which produces an unpleasant taste or
aftertaste and an amount of tannic acid, glycyrrhizin, or
acesulfame potassium sufficient to reduce the taste or aftertaste
caused by the mineral.
[0011] According to a further object of the invention, the
ingestible product is taken when medication is taken, to ensure
replacement of electrolytes.
[0012] With the foregoing and other objects, advantages and
features of the invention that will become hereinafter apparent,
the nature of the invention may be more clearly understood by
reference to the following detailed description of the preferred
embodiments of the invention and to the appended claims.
BRIEF DESCRIPTION OF THE DRAWINGS
[0013] FIG. 1 is a graphic demonstration of the results of
acesulfame potassium on the bitter and salt taste of KCl
solutions.
[0014] FIG. 2 is a graphic illustration of the effect of
glycyrrhizin on the taste of KCl solutions.
[0015] FIG. 3 is a graphic illustration of the effect of tannic
acid on the taste of KCl solutions.
[0016] FIGS. 4-7 are bar graphs comparing the effect of
acesulfame-K and tannic acid, as well as their combination, on the
taste of KCl solutions, at various concentrations.
[0017] FIGS. 8-10 are bar graph illustrations of the effect of
acesulfame-K and glycyrrhizin and their combination on the taste of
KCl solutions.
[0018] FIG. 11 is a bar graph comparison of the effect of
glycyrrhizin, tannic acid and their combination on the taste of KCI
solutions.
DESCRIPTION OF THE PREFERRED EMBODIMENTS
[0019] The present inventors have found that certain agents, when
added to ingestible products containing high levels of minerals,
result in products with exceptionally good taste compared to the
same product without these materials.
[0020] By "ingestible product" is meant any food, beverage,
nutrition bar, nutritional supplement or pharmaceutical in which it
is desirable to minimize a mineral taste.
[0021] By "mineral taste" is meant any unpleasant taste associated
with a mineral present in an ingestible product, including but not
limited to saltiness, bitterness, a metallic taste, or a general
"aftertaste."
[0022] Beverages containing high levels of minerals, such as
potassium, may include sports drinks used to replenish
electrolytes, or mineral-enriched beverages designed to be taken
with mineral-depleting medications, such as diuretics. While
Applicants do not wish to be bound by this theory, it appears that
relatively large metal cations are perceived by the nerves
associated with taste sensations as bitter, as well as salty.
Accordingly, this invention is applicable not only to potassium but
other relatively large cations, such as calcium, iron, chromium,
copper and zinc.
[0023] The materials useful for masking the taste of minerals in
accordance with the invention include tannic acid, glycyrrhizin and
acesulfame potassium (AK). These materials are effective when added
alone, but are more effective when added together, reflecting the
presence of a synergistic effect in the masking of mineral
tastes.
[0024] While not intending to be bound by theory, the mineral
taste-reducing materials of the invention appear to function in the
following ways. Tannic acid appears to represent a class of
compounds which are astringents. Glycyrrhizin is an extract of
licorice root. It is distinguished by its sweet aftertaste and
licorice menthol aftertaste. It is used extensively to impart sweet
flavor to cigars, and is used in Japan to provide sweet and
licorice aftertaste to Japanese pickles. Glycyrrhizin appears to
act as a flavor modifier and to compete with the mineral on the
taste buds. AK is an intense sweetener which is about 200X sweeter
than sugar. It is similar in its sweetness potency to aspartame and
somewhat less sweet than saccharin.
[0025] The tannic acid, glycyrrhizin and acesulfame potassium used
in accordance with the present invention, can be used at a
concentration of 0.0001-0.5% (W/V) per 1% mineral in the product,
more preferably 0.0005-0.25% (W/V) per 1% mineral in the product,
and most preferably 0.001-0.05% (W/V) per 1% mineral in the
product. The exact amount of mineral taste-masking material to be
added to the ingestible product will depend on the concentration
and identity of the mineral in the product, and which particular
material is used to mask the taste of the mineral, and can be
determined by one of skill in the art.
[0026] The minerals which are typically found in products to be
ingested, and which produce an undesirable taste include, but are
not limited to, potassium, magnesium and zinc. The mineral may be
present in the ingestible product at a concentration of about 0.25%
- 10% by weight, preferably 0.5% -5% by weight, and most preferably
1-3% by weight. Other common minerals frequently ingested
deliberately in large amounts, for nutritional or medical purposes,
or otherwise, include calcium, magnesium, chromium, selenium and
copper. In general, any non-toxic, ingestible mineral selected from
the alkaline, alkaline earth and transition metals may be addressed
with this invention. The present inventors have shown, as described
herein below, that the mineral taste associated with products
containing these minerals can be masked by the agents of the
invention.
[0027] Having generally described this invention, a further
understanding can be obtained by reference to certain specific
examples which are provided herein for purposes of illustration
only and are not intended to be limiting unless otherwise
specified.
EXAMPLES
Example 1
[0028] The effect of tannic acid on potassium-containing beverages
was studied. Tannic acid added at levels as low as 5 mg/100 cc of
beverage containing 1.26% KCl by weight was effective in reducing
and eliminating the aftertaste of KCl.
1 Control- no tannic +5 mg/100 cc +10 mg/100 cc +50 mg/100 cc
Attribute* acid added tannic acid tannic acid tannic acid Salt 2.0
1.5 1.0 1.5 Bitter 4.5 1.0 1.0 2.5 Aftertaste 6.0 1.0 1.0 1.0 *On a
scale of 0 to 8 (0 = none; 8 = extensive)
[0029] These data clearly indicate that tannic acid reduces the
level of bitter aftertaste without increasing the salty taste. The
effective level appears to be between 5 mg/100 ml and 50 mg/100
ml.
Example 2
[0030] The effect of glycyrrhizin on potassium-containing beverages
was studied. Glycyrrhizin was added at levels of 20-40 mg/100 cc of
beverage containing 2.52% KCl by weight was effective in reducing
the bitter and metallic aftertaste of KCl.
2 +20 mg/100 cc +40 mg/100 cc Attribute* Control glycyrrhizin
glycyrrhizin Salt 4.0 2.5 2.0 Bitter 5.5 2.5 2.5 Metallic 6.0 2.0
2.0 *On a scale of 0 to 8 (0 = none; 8 = extensive)
[0031] These data clearly indicate that glycyrrhizin is effective
in reducing the aftertaste of KCl.
Example 3
[0032] AK when added at low levels to solutions containing KCl
reduced the perceived bitter aftertaste of these solutions. The
level of AK used was 1 to 5 mg/100 ml, which is equivalent in
sweetness contribution to between 0.2% and 1% sucrose. This
characteristic is specific to AK, and is not noted when AK is
substituted for aspartame or saccharin.
Example 4
[0033] Additional testing was conducted, comparing the absence of
taste modifiers with the three taste modifiers of the invention,
both separately, and in combinations (AK and glycyrrhizin) (AK and
tannic acid) (glycyrrhizin and tannic acid). These data were
evaluated not only for salt and bitterness, but sweet, sour and
other taste sensations. In this study, again, 1.26% KCl was
prepared, and used as the test medium for all experiments. The
aqueous solution was evaluation by an expert panel for each of the
taste attributes. The panel consisted of eight individuals who were
screened for their taste acuity and trained in the use of the score
sheet. The score sheet employed by the panel appears as Table III
hereto.
[0034] The results of the testing of each test modifier of the
invention, individually, are reflected in Table I. Again, as with
Examples 1-3, each of the agents was shown to have a significant
impact in reducing the bitterness taste, but essentially no impact
on sweetness or sourness. The combination of test modifiers, and
their impact on the taste of the potassium chloride solution, is
reflected in Table II. This table clearly demonstrates the
synergistic effect of the combinations presented. Thus, various
combinations of the taste modifiers, including two, or all three,
can be provided to suppress not only the bitter taste associated,
but salts and other flavors as well.
[0035] Having now fully described the invention, it will be
apparent to one of ordinary skill in the art that many changes and
modifications can be made thereto without departing from the spirit
or scope of the invention as set forth herein.
3TABLE I AMBI, Inc. EFFECT OF TASTE MODIFIERS ON TASTE OF KC1
SOLUTIONS Acesulfame-K Glycyrrhizin Tannic Acid (mg/100 cc) (mg/100
cc) (mg/100 cc) Control 2.5 5.0 7.5 5.0 10.0 20.0 1.0 5.0 10.0
Sweet 0.0 0.0 0.0 1.3 0.0 0.0 0.5 0.0 0.0 0.0 Sour 0.0 0.0 0.0 0.0
0.0 0.0 0.0 0.0 0.0 0.0 Salt 2.5 2.8 2.3 1.5* 3.5 2.3 2.0 3.3 3.8
2.0 Bitter 4.8 3.0* 2.3* 1.8* 2.0* 3.3* 2.3* 3.0* 2.0* 2.0* Other
5.5 2.8* 2.2* 0.5* 1.0* 2.0* 2.0* 3.3* 3.0* 2.0* *Indicating
statistically significant difference at the 95% confidence level or
higher.
[0036]
4TABLE II AMBI, Inc. EFFECT OF A COMBINATION OF TASTE MODIFIERS ON
TASTE OF KC1 SOLUTIONS Acesulfame-K (AK) and Acesulfame-K (AK) and
Glycyrrhizinn (Gly) and Glycynrrhizen (Gly) Tannic Acid (TA) Tannic
Acid (TA) (mg/100 cc) (mg/100 cc) (mg/100 cc) 2.5 AK 2.5 AK 5 AK 5
AK 2.5 AK 2.5 AK 5 AK 5 AK 5 Gly 5 Gly 5 Gly 5 Gly 5 Gly 10 Gly 5
Gly 10 Gly 1 TA 5 TA 1 TA 5 TA 1 TA 5 TA 1 TA 5 TA Sweet 0.0 0.0
1.0 1.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 Sour 0.0 0.0 0.0 0.0 0.0
0.0 0.0 0.0 0.0 0.0 0.0 0.0 Salt 3.0 1.9 1.4 1.8 2.3 2.3 1.3 0.8
2.0 2.9 2.3 2.3 Bitter 2.3 1.5 0.3 0.8 0.5 0.5 0.0 0.0 0.4 0.8 0.4
0.4 Other 3.0 0.8 0.5 0.0 0.8 0.5 0.5 0.0 0.0 0.0 0.0 0.0
[0037]
5TABLE III AMBI, Inc. AMBI-KC1 (1.26% SOLUTION SCORE SHEET Sweet 0
1 2 3 4 5 6 7 8 None Slight Definite Strong Extensive Sour 0 1 2 3
4 5 6 7 8 None Slight Definite Strong Extensive Salt 0 1 2 3 4 5 6
7 8 None Slight Definite Strong Extensive Bitter 0 1 2 3 4 5 6 7 8
None Slight Definite Strong Extensive Other 0 1 2 3 4 5 6 7 8 None
Slight Definite Strong Extensive Des- cribe:
* * * * *