U.S. patent application number 11/853656 was filed with the patent office on 2008-01-03 for hot flavor and skin sensation composition.
Invention is credited to Jerome BARRA, Anh LE, Catherine Dorothea MAUREL, Christian STARKENMANN.
Application Number | 20080000614 11/853656 |
Document ID | / |
Family ID | 35636898 |
Filed Date | 2008-01-03 |
United States Patent
Application |
20080000614 |
Kind Code |
A1 |
MAUREL; Catherine Dorothea ;
et al. |
January 3, 2008 |
HOT FLAVOR AND SKIN SENSATION COMPOSITION
Abstract
The present invention relates to a flavor and skin sensation
composition providing a hot or warming sensation upon consumption
or application, respectively. The composition comprises a hot,
warming component, a cooling component and a bitter component. In
an embodiment, the composition further comprises an acid component.
The composition provides a clean hot taste free of oily or earthy
off-notes. Consumers prefer the composition over hot, warming
compositions comprising essentially natural extracts.
Inventors: |
MAUREL; Catherine Dorothea;
(PLAN-LES-OUATES, CH) ; LE; Anh; (MIDDLETOWN,
DE) ; BARRA; Jerome; (NEYDENS, FR) ;
STARKENMANN; Christian; (ONEX, CH) |
Correspondence
Address: |
WINSTON & STRAWN LLP;PATENT DEPARTMENT
1700 K STREET, N.W.
WASHINGTON
DC
20006
US
|
Family ID: |
35636898 |
Appl. No.: |
11/853656 |
Filed: |
September 11, 2007 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
|
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PCT/IB2006/051102 |
Apr 11, 2006 |
|
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11853656 |
Sep 11, 2007 |
|
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Current U.S.
Class: |
165/10 |
Current CPC
Class: |
A61Q 11/00 20130101;
A61K 8/922 20130101; A61K 2800/244 20130101; A61Q 19/00 20130101;
A61K 2800/242 20130101; A23L 27/10 20160801; A61K 8/34 20130101;
A61K 8/9789 20170801; A61K 8/9794 20170801; A23L 27/82 20160801;
A61Q 13/00 20130101 |
Class at
Publication: |
165/010 |
International
Class: |
F28D 19/00 20060101
F28D019/00 |
Foreign Application Data
Date |
Code |
Application Number |
Apr 15, 2005 |
EP |
05 102 993.2 |
Claims
1. A flavor or skin sensation composition comprising a hot
component, a cooling component, a bitter component and optionally
an acid component.
2. The composition according to claim 2, which comprises 0.5-60% by
weight of the hot component, 0.5-60% of the cooling component,
0.05-50% of the bitter component and 0-60% of the acid
component.
3. The composition according to claim 1, in which the hot component
agent is selected from the group consisting of piperine, pelargonyl
vanillyl amide, vanillyl butyl amide, vanillin butyl ether,
eugenol, gingerol, polygodial, shogoal, galangal acetate,
capsaicin(N-(4-hydroxy-3-methoxybenzyl)-8-methylnonanamide and/or
(6E)-N-(4-hydroxy-3-methoxybenzyl)-8-methyl-6-nonenamide),
capsaicin analogs and mixtures comprising two or more of these.
4. The composition according to claim 1, in which the cooling
component is selected from the group consisting of menthol, menthyl
succinate, menthyl lactate, p-menthane-3,8-diol, 8-p-menthen-3-ol,
3-(3'-P-menthanyloxy)-1,2-propanediol, menthone glycerol ketal,
2-(1-methylpropyl)-1-cyclohexanone,
N-ethyl-3-P-menthanecarboxamide, aspartic acid,
N-(4-hydroxy-3-methoxybenzyl)nonanamide,
5-[5-(1,3-benzodioxol-5-yl)-1-(]-piperidinyl)-2,4-pentadien-1-one,
6-isopropyl-3,9-dimethyl-1,4-dioxaspiro[4.5]decan-2-one,
2-isopropyl-N,2,3-trimethylbutanamide, and,
7-isopropyl-4,10-dimethyl-tricyclo[4.4.0.0(1,5)]decan-4-ol,
3-menthyl-3,6-dioxaheptanoate, 3-menthyl methoxyacetate,
3-menthyl-3,6,9-trioxadecanoate,
3-menthyl-(2-hydroxyethoxy)acetate,
menthyl-11-hydroxy-3,6,9-trioxadecanoate,
3S,5R,6S,9R)-6-isopropyl-3,9-dimethyl-1,4-dioxaspiro[4.5]decan-2-one,
(3S,5S,6S,9R)-6-isopropyl-3,9-dimethyl-1,4-dioxaspiro[4.5]decan-2-one,
2,3-dihydroxypropyl(1R,2S,5R)-2-isopropyl-5-methylcyclohexane
carboxylate,
(3S,5R,6S,9R)-6-isopropyl-3,9-dimethyl-1,4-dioxaspiro[4.5]decan-2-one,
(3S,5S,6S,9R)-6-isopropyl-3,9-dimethyl-1,4-dioxaspiro[4.5]decan-2-one,
(1R,2S,5R)-N-(tert-butyl)-2-isopropyl-5-methyl-cyclohexanecarboxamide
and mixtures comprising two or more of these.
5. The composition according to claim 1, in which the bitter
component is selected from the group consisting of bitter
triterpenes, glucosides of monoterpenes, sesquiterpenic lactones,
humulone, lupulone, flavonones, quinines, and mixtures comprising
two or more of these.
6. The composition according to claim 1, in which the acid
component is selected from the group consisting of citric acid,
acetic acid, succinic acid, pyruvic acid, lactic acid, propionic
acid, malonic acid, oxalic acid, HCl, H.sub.3PO.sub.4 and
H.sub.2SO.sub.4.
7. A composition according to claim 1, further comprising a lift
enhancer in an amount of up to 40% of the lift enhancer.
8. A food product comprising the flavor composition according to
claim 1, wherein the food product is selected from the group
consisting of an oral care product, a body care product and a
pharmaceutical product.
9. A product comprising the flavor composition according to claim
1, wherein the product is selected from the group consisting of a
confectionery product, a bakery product, a carbonated beverage, a
non-carbonated beverage, an alcoholic drink, a dairy product, a soy
product, a soup, a dressing, a gravy, a condiment, a sauce, and a
dip, a snack, noodles, chips, meat, fish, chocolates, a candy, a
chewing gum, a toothpaste, a tooth-gel, a mouthwash, a syrup, a
drug provided in tablets or capsules, a lip balm, a shampoo, a
soap, a cream, a body lotion and a perfume.
10. A method of preparing a flavor, perfume or skin sensation
composition which comprises combining a hot component, a cooling
component, a bitter component and optionally an acid component and
a lift enhancer to prepare the composition.
Description
CROSS-REFERENCE TO RELATED APPLICATION(S)
[0001] This application is a continuation of International
application PCT/IB2006/051102 filed on Apr. 11, 2006, the entire
content of which is expressly incorporated herein by reference
thereto.
TECHNICAL FIELD
[0002] The present invention relates to the field of flavors and
fragrances. In particular, the present invention relates to a
flavor or skin sensation composition, to the use of a hot
component, a cooling component, a bitter component and optionally
an acid, to prepare a flavor or skin sensation composition and to
food or body care products comprising the composition.
BACKGROUND OF THE INVENTION
[0003] The particular sensations mediated by the trigeminal nerve,
such as cooling, warming, pungent and salivating are becoming more
appreciated by consumers in food, body care and perfumed products.
These trigeminal compounds are capable of providing unique
characteristics to a large variety of foods and they are even
perceived on the skin of the body. Accordingly, European patent
application EP 1 121 927 A2, discloses a composition causing
different skin sensations, the composition comprising a cooling
sensate, a warming sensate and a tingling sensate.
[0004] Today, the compounds providing different trigeminal
sensations are often found in natural extracts, such as oleoresins,
in which high concentrations of these compounds are present.
Natural extracts as such, however, often entail off-notes, oily
organoleptic properties, or otherwise disturbing gustative
characteristics and it is therefore an objective to provide a
trigeminal sensation devoid of off-notes, sulfury effects and oily,
heavy notes.
[0005] In particular, it is an objective of the present invention
to provide a hot, warming trigeminal sensation devoid of off-notes
as present in many natural extracts or even pure compounds. In
other words, the present invention aims at providing an ingredient
suitable for foods but also for topically administered body care
products, such as shampoos and lotions, the ingredient providing a
clean, warming trigeminal sensation substantially free of undesired
off-notes typically associated with natural extracts, such as the
black pepper extracts (spicy, earthy off-note) or mustard oil
(pungent sulfury effect), for example.
[0006] Capsaicin, naturally present in various plant species of the
Capsicum gender, is a well-known compound providing a strongly
warming, hot trigeminal sensation and would thus be ideally
employed in compositions providing a warming sensation to a food
product. However, the use of capsaicin and its derivatives is
limited by the fact that it may cause skin irritations. What is
more, capsicum oleoresin has a pungent and oily off-note, which
further puts a hindrance to its use in foods or body care
products.
SUMMARY OF THE INVENTION
[0007] Therefore, the present invention now provides a hot, warming
effect devoid of oily off-notes and skin-irritation effects typical
for capsaicin. In particular, it provides a flavor or skin
sensation composition providing a clean, hot trigeminal effect
while reducing the amount of capsaicin present in the composition.
The present invention further provides ingredients synergistically
interacting with hot compounds in a way that the hot intensity is
increased, in order to reduce the amount of hot, warming
ingredients in a flavor composition.
[0008] Remarkably, the present inventors found that by preparing a
composition comprising at least a hot component, a cooling
component and a bitter component, a clean hot and/or warming
sensation was provided, which is devoid of oily off-notes and
further undesired characteristics. The sensation was particularly
useful, clean and positively evaluated in food products, oral care
and body care products.
[0009] Accordingly, the present invention provides, in a first
aspect, a flavor or skin sensation composition comprising, a hot
component, a cooling component, a bitter component and optionally
an acid component.
[0010] In a second aspect, the present invention provides the use
of a composition according to the invention, to prepare a flavor,
perfume or skin sensation composition.
[0011] In a third aspect, the present invention provides the use of
a composition according to the invention, to provide a hot flavor
to a food product.
[0012] In a fourth aspect, the invention provides a method to
confer, enhance, improve or modify the hot and clean taste to a
food product, the method comprising the steps of adding to the food
product a flavor composition according to the invention.
[0013] In further aspects, the invention provides a food product,
an oral care product, a pharmaceutical product and a body care
product comprising the flavor or skin sensation composition of the
invention.
BRIEF DESCRIPTION OF THE DRAWING
[0014] In the figures,
[0015] FIG. 1 shows a comparison of the taste profiles of four hot
ingredients, including the composition of the present invention
(according to Example 1), from sugar-free hard-boiled candy
application perceived by trained panelists. Statistically
significant at 99% (**) and 99.9% (***) level of confidence.
[0016] FIG. 2 shows comparison of the hot intensity, flavor
intensity and overall liking of sugar-free hard-boiled candy
application comprising (A) the hot composition of the present
invention (according to Example 1), and, (B) capsicum oleoresin as
perceived by trained panelists at iso-hot intensity. Statistically
significant at 99% (**) level of confidence.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS
[0017] The composition of the present invention comprises a hot
component, a cooling component, a bitter component, and optionally
an acid component.
[0018] Preferably, the hot taste is a hot, clean taste if evaluated
by a skilled panel of experienced tasters and has significantly
reduced off-notes and oily organoleptic properties if compared to
equally hot compositions based on natural extracts alone or other
compositions than those of the present invention. Significantly
reduced preferably refers to statistically significance at a
confidence level of at least 90% and established with a panel of at
least 15 tasters.
[0019] Accordingly, the present invention provides a composition
comprising a hot component, a cooling component a bitter component
and optionally an acid component. For example, the present
invention provides a composition comprising a hot component, a
cooling component and a bitter component. Preferably, the present
invention provides a composition comprising a hot component, a
cooling component, a bitter component and an acid.
[0020] The hot component is an ingredient, which provides a hot,
warming sensation when brought into contact with the oral cavity or
the skin. In particular, the hot component provides a hot, warming
sensation mediated by the trigeminal nerve.
[0021] Examples of ingredients typically used in the food and oral
care industry that can serve as hot component for the purpose of
the invention include piperine, pelargonyl vanillyl amide, vanillyl
butyl amide, vanillin butyl ether, eugenol, gingerol, polygodial,
shogoal, galangal acetate,
capsaicin(N-(4-hydroxy-3-methoxybenzyl)-8-methylnonanamide and/or
(6E)-N-(4-hydroxy-3-methoxybenzyl)-8-methyl-6-nonenamide),
capsaicin analogues and mixtures comprising two or more of these.
Preferably, the hot component consists of 5-90% of capsicum
oleoresin, and 10-95% of at least one other hot ingredient.
Generally, most of the compounds mentioned above are present in
natural extracts, which can directly be used for working the
present invention, such as black pepper extract, mustard oil,
ginger oleoresin, jambu oleoresin, capsicum oleoresin, Japanese
pepper extract, chilli pepper extract, Tasmanian pepper extract,
for example. Other examples of hot, warming compounds are disclosed
in European patent application EP 1 121 927 A2, in particular in
claim 6 of this reference, which is enclosed herein.
[0022] Similarly, the cooling component is preferably a purified
compound, but may also be provided in the form of an extract, which
provides, when brought in contact with the skin or oral cavity, a
cooling sensation, which is mediated by the trigeminal nerve.
[0023] In a preferred embodiment, the cooling component is selected
from the group consisting of menthol, menthyl succinate, menthyl
lactate, p-menthane-3,8-diol, 8-p-menthen-3-ol (COOLACT P.RTM.,
Takasago), 3-(3'-P-menthanyloxy)-1,2-propanediol (COOLANT AGENT
10.RTM., Takasago), menthone glycerol ketal (FRESCOLAT.RTM. MGA,
Haarmann & Reimer), 2-(1-methylpropyl)-1-cyclohexanone
(FRESKOMENTHE.RTM., Givaudan), N-ethyl-3-P-menthanecarboxamide
(WS-3, Millennium Specialty Chemicals), aspartic acid,
N-(4-hydroxy-3-methoxybenzyl)nonanamide,
5-[5-(1,3-benzodioxol-5-yl)-1-(1-piperidinyl)-2,4-pentadien-1-one,
6-isopropyl-3,9-dimethyl-1,4-dioxaspiro[4.5]decan-2-one,
2-isopropyl-N,2,3-trimethylbutanamide (WS-23, Millennium Specialty
Chemicals), and,
7-isopropyl-4,10-dimethyl-tricyclo[4.4.0.0(1,5)]decan-4-ol,
3-menthyl-3,6-dioxaheptanoate, 3-menthyl methoxyacetate,
3-menthyl-3,6,9-trioxadecanoate,
3-menthyl-(2-hydroxyethoxy)acetate,
menthyl-11-hydroxy-3,6,9-trioxadecanoate,
3S,5R,6S,9R)-6-isopropyl-3,9-dimethyl-1,4-dioxaspiro[4.5]decan-2-one
(cubebol, Firmenich SA,
(3S,5S,6S,9R)-6-isopropyl-3,9-dimethyl-1,4-dioxaspiro[4.5]decan-2-one
(cubebol, Firmenich SA),
2,3-dihydroxypropyl(1R,2S,5R)-2-isopropyl-5-methylcyclohexane
carboxylate (WS-30), (3S,5S,6S,9R)- or
(3S,5R,6S,9R)-6-isopropyl-3,9-dimethyl-1,4-dioxaspiro[4.5]decan-2-one
(FRESHONE.RTM., Firmenich),
(1R,2S,5R)-N-(tert-butyl)-2-isopropyl-5-methylcyclohexanecarboxamide
(WS 14) and mixtures comprising two or more of these. Trivial names
and suppliers of the compounds given above are indicated in
brackets.
[0024] Cooling agents such as those mentioned above are
commercially obtainable and their synthesis is well-known to the
skilled person. Some of the above and further cooling agents are
disclosed to the skilled person, for example in H. R. Watson,
Flavor: Its Chemical, Behavioral and Commercial Aspects Apt, C. M.
Ed. Westview; Boulder Colo..COPYRGT. (1977), 31-50. This reference
comprises a list of about 1200 cooling and/or minty compounds,
including WS compounds, developed by the Wilkinson-Sword
company.
[0025] The bitter component is a compound or, more generally, an
extract having bitter organoleptic properties. Bitterness is one of
five recognized basic tastes (besides sweet, salty, sour and umami)
and is mediated by taste buds at the back of the tongue. It can
readily be attributed to compounds, ingredients, for example. In a
preferred embodiment of the invention, the bitter component is
selected from bitter triterpenes, glucosides of monoterpenes,
sesquiterpenic lactones, humulone, lupulone, flavonones, quinines,
and mixtures of these. Examples for bitter plant extracts include
Quassia extract (also called bitter ash extract, FEMA No. 2971),
quinquina extract, chamomile oils (FEMA No. 2272 to 2274), gentian
root extract (FEMA No. 2506), hops extracts and oils (FEMA No. 2578
to 2580, artichoke leaves oil, just to mention a few.
[0026] In a preferred embodiment, the composition of the present
invention further comprises an acid. Preferably, the acid is
food-grade and hence suitable for human consumption. Preferably,
the acid is a C.sub.2-C.sub.8, more preferably a C.sub.2-C.sub.6
organic acid. Examples of suitable acids are citric acid, acetic
acid, succinic acid, pyruvic acid, lactic acid, propionic acid,
malonic acid, oxalic acid, amongst many others. Of course,
inorganic acids which are acceptable for human consumption may be
used, equally, for example, HCl, H.sub.3PO.sub.4 (phosphoric acid),
H.sub.2SO.sub.4 (nitric acid), etc.
[0027] Besides the compounds and extracts mentioned above, many
others may equally be used instead or in addition in the
composition of the invention. The skilled person, for example the
skilled aromatician, flavorist or perfumers, is aware of a huge
number of compounds and extracts, in particular natural extracts
that contain hot and warming, cooling and/or bitter active
principles and can select these as desired, for example according
to the product (food, body care, perfumed) to which the composition
is added.
[0028] In an embodiment of the present invention, any or all of the
hot component, the cooling component and/or the bitter component,
if present, is/are present in the form of a natural extract. Of
course, the present composition may comprise both, natural extracts
and isolated, for example chemically synthesised compounds.
Accordingly, in an embodiment, any of the hot component, and/or the
bitter component, if present, is/are present in the form of a
natural extract.
[0029] Natural extracts comprise extracts made by any extraction
method and include aqueous extracts, alcohol extracts, essential
oils, supercritical fluids extract, hydrodistillated extract, for
example.
[0030] In a further embodiment of the present invention, any or all
of the hot component, the cooling component and/or the bitter
ingredient, if present, is/are present in the form of isolated
compounds. Preferably, the cooling component and the acid are
present in the form of pure, isolated compounds, or solutions with
defined quantity of the isolated compound, for example.
[0031] Many of these compounds, extracts, and other flavoring
ingredients, are listed in reference texts such as in the book by
S. Arctander, Perfume and Flavor Chemicals, 1969, Montclair, N.J.,
USA, or its more recent versions, or in other works of similar
nature such as Fenaroli's Handbook of Flavor Ingredients, 1975, CRC
Press or Synthetic Food Adjuncts, 1947, by M. B. Jacobs, van
Nostrand Co., Inc. Another book of reference listing food
ingredients and extracts from which the components of the present
invention may be selected is the "Allured's Flavor and Fragrance
Materials", 1999, Allured Publishing Corporation, Carol Stream,
USA, which is usually up-dated annually and which lists flavors and
ingredients together with FEMA numbers and suppliers. Ingredients
disclosed on the text-books may be useful for selecting the
components of the purpose of the present invention and are thus
incorporated herein by reference.
[0032] Furthermore, the composition of the present invention
preferably comprises at least one solvent, or a mixture of
solvents, to dissolve the different components of the composition
according to the invention. Solvents of current use for the
preparation of a flavoring formulation are also well known in the
art and the solvent is most of the time part of a flavoring
composition. Solvent currently used in this framework include for
instance benzyl alcohol, propylene glycol, triacetine, neobee,
vegetable oils, ethanol or limonene. A mixture of solvents may be
useful to dissolve hydrophobic and hydrophilic components in the
same solution. For example, the components of the present invention
may be is a solution comprising 20-95%, preferably 40-90%, more
preferably 50-85% of solvent. In the context of the present
invention, percentages are percentages by weight, unless otherwise
indicated. Similarly, if proportions are indicated as parts, parts
of weight are meant.
[0033] The composition of the invention may further comprise other
ingredients typically used in flavor compositions, for example. In
particular, the composition may comprise further flavors. The
composition may also comprise adjuvants that allow the composition
to meet technical requirements, such as stability or tonality
persistence. Today, the range of products types and product
formulations that are flavored has become so extensive and
subjected to frequent changes that an approach made on a
product-by-product basis and on the definition for each case of the
adjuvants that can be used is impractical. This is why a list of
adjuvants currently used in flavoring formulations is not given
here. However, a skilled person in the art, for example a flavorist
is capable of choosing these ingredients as a function of the
product to be flavored and of the nature of the flavoring
ingredients contained in the formulation.
[0034] According to a preferred embodiment the composition of the
invention further comprises a lift enhancer. Lift enhancers are
adjuvants capable of increasing the volatility of the other flavors
or compounds of the composition of the invention, preferably
without inferring or contributing to the flavor or other
organoleptic properties of a flavor composition. Examples of lift
enhancers belong to various chemical groups and include alcohols,
aldehydes, ketals, esters, ethers or sulfur compounds, for example.
Examples for lift enhancers typically used in industry are ethyl
acetate, acetaldehyde, ethanol, acetal, acetone, butyraldehyde,
propionaldehyde, dimethylsulfide, ethyl formate, propylmercaptan,
butylmercaptan, methylethylcetone.
[0035] In a preferred embodiment, the composition of the present
invention comprises 0.5-60% by weight of a hot component, 0.5-60%
of a cooling component, 0.05-50% of a bitter component and
optionally 0-60% of an acid component or acid and 0-40% of a lift
enhancer.
[0036] For example, the composition comprises 1-50% of a hot
component, 1-50% of a cooling component and 0.1-20% of a bitter
component. In another example, the composition comprises 1-50% of a
hot component, 1-50% of a cooling component, 0.1-20% of a bitter
component and 1-50% of an acid component.
[0037] Preferably, the composition comprises 2-40% of a hot
component, 2-40% of a cooling agent, 0.2-20% of a bitter compound
and 2-40% of an acid. Even more preferably, the composition
comprises 4-30% of a hot component, 4-30% of a cooling agent,
0.5-15% of a bitter compound and 4-30% of an acid. Preferably,
these compositions comprises 0.5-10% of a lift enhancer.
[0038] The above percentages refer to the amount of plant extracts
as concerns the hot and the bitter component, because hot and
bitter principles are mainly commercialized in the form of
extracts. The percentages of cooling agent and acid, however, are
valid for pure, isolated compounds, because these components are
generally commercialized as pure compounds, or solutions with known
dilution of the active principle, for example the cooling agent.
Furthermore, these percentages do not consider the amounts of other
ingredients, such as solvents and adjuvants or other flavors,
possibly being present in a flavor composition, but only refer to
the part contributing to enhance a warming sensation given by
combination of hot component, cooling agents, as well as an acid
and/or a bitter component, and, optionally, a lift enhancer.
[0039] The composition of the invention can be made by simply
mixing all components of the invention with a solvent at room
temperature, preferably at the weight-ratios mentioned above.
[0040] In an aspect, the present invention provides the use of a
composition according to the invention to prepare a flavor or a
skin sensation composition.
[0041] In a further aspect, the present invention provides of a
composition according to the invention to provide a hot flavor to a
food product.
[0042] In an aspect, the present invention provides a method for
imparting a hot taste to a food product, the method comprising the
steps of adding to the food product the composition of the present
invention.
[0043] In the above uses and method, the composition of the
invention may be used directly as it is or added to food products
as discussed below.
[0044] In an aspect, the present invention provides a food product
comprising the composition of the present invention. The
composition of the invention may directly be added to a food
product at the stage where flavors are generally added. If
convenient, the liquid composition may be encapsulated in a matrix,
such as a carbohydrate, phospholipid, or protein matrix, such as a
gelatin matrix, for example, or any bioactive matrix, in order to
provide a shelf-stable, dry form of the flavor or skin composition
of the invention.
[0045] Therefore, in an embodiment, the present invention provides
a delivery system comprising the composition of the present
invention. Preferably, the delivery system is in the form of a
particulate composition and/or a powder. For example, the
composition may be encapsulated following standard procedures in
spray-dried powders. For example, the composition may be
encapsulated in a matrix, which is in a glassy state at room
temperature. For example, the composition of the invention may be
encapsulated in rod-like granules the preparation of which is
disclosed in U.S. Pat. No. 4,707,367.
[0046] The composition of the invention may be used in liquid food
products and/or in products that are solid. Accordingly, in a
preferred embodiment of the invention, the food product is selected
from the group consisting of a confectionery product, a bakery
product, a beverage carbonated or non-carbonated, a alcoholic
drink, a dairy product, a soy product, a soup, a dressing, a gravy,
a condiment, a sauce, and a dip, a snack, noodles, chips, meat and
fish, for example.
[0047] Examples for confectionery products include chocolates,
candies, chewing gums, for example.
[0048] In an aspect, the present invention provides an oral care
product according to the invention. For example, the product may be
a toothpaste, a tooth-gel, a mouthwash.
[0049] In an aspect, the present invention provides a
pharmaceutical product comprising the flavor composition according
to the invention. Examples of such products are syrups, drugs
provides in tablets or capsules.
[0050] In another aspect, the present invention provides a body
care product comprising the composition of the present invention.
For example, the composition of the invention is put in a lip balm,
a shampoo, a soap, a cream, and/or a body lotion, a perfume. Given
that the composition comprises a hot component and a cooling
component, human skin will be susceptible to make a unique
sensational experience when getting in contact with the composition
of the present invention.
[0051] The products of the present invention, such as foods,
beverages, pharmaceuticals, oral care and body care products may be
prepared following known procedures and the composition of the
invention may be added in liquid or encapsulated particulate form,
depending on the product, to the product at the same time as
flavors or perfumes are typically added.
EXAMPLES
[0052] The following examples further describe and demonstrate
embodiments within the scope of the present invention. These
examples are given solely for the purpose of illustration and are
not to be construed as limitations of the present invention as many
variations thereof are possible without departing from the spirit
and scope.
Example 1
Hot Flavor and Skin Sensation Composition
[0053] A composition providing hot, warming trigeminal properties
was prepared according to Table 1 below. All components were mixed
under stirring in food-grade solvents. The composition, when tasted
as such, provided a strong and clean hot, warming taste. Earthy,
oily off-notes and the peppery note typical for piperine were not
detected or strongly reduced. TABLE-US-00001 TABLE 1 Components for
hot trigeminal composition Ingredient Characteristics Origin % by
weight Piperine Hot component Aldrich.sup.1), FEMA.sup.2) No. 8.1
2909 Menthol nat. Cooling agent Aldrich, FEMA No. 5.5 2665 Quassia
Bitter component Chart.sup.4), FEMA No. 0.2 extract.sup.3) 2971
Acetic acid Acid Aldrich, FEMA No. 4 2006 Ethyl acetate Lift
enhancer Aldrich, FEMA No. 2 2414 Neobee Solvent Stepan.sup.5) 40.1
Triacetin Solvent Aldrich, FEMA No. 40.1 2007
.sup.1)www.sigmaaldrich.com; .sup.2)FEMA: Flavor and Extract
Manufacturer's Association of the US, Suite 925, 1620 I Street,
N.W, Washington, D.C. 20006; .sup.3)also called bitter ash extract;
.sup.4)www.chartcorp.com .sup.5)www.stepan.com
Example 2
Further Hot Flavor and Skin Sensation Composition
[0054] A further hot flavor and skin sensation composition was
prepared with the same procedure as in Example 1, but with the
components indicated in Table 2 below. The composition, when tasted
as such, provided a strong and clean hot, warming taste. Earthy and
oily off-notes typical for capsaicin were not detected.
TABLE-US-00002 TABLE 2 Components for hot trigeminal composition
Ingredient Characteristics Origin % by weight Capsicum Hot
component Penta.sup.6), FEMA No. 1.3 oleoresin 2234 Menthol nat.
Cooling agent Aldrich, FEMA No. 5.5 2665 Quassia extract.sup.3)
Bitter component Chart.sup.4), FEMA No. 0.2 2971 Acetic acid Acid
Aldrich, FEMA No. 3 2006 Ethyl acetate Lift enhancer Aldrich, FEMA
No. 2.5 2414 Neobee Solvent Stepan.sup.5) 43.75 Triacetin Solvent
Aldrich, FEMA No. 43.75 2007 .sup.6)Penta Manufacturing,
Livingston, USA
Example 3
Sugar-Free Hard Boiled Candy Comprising the Hot Flavor
Composition
[0055] For different samples of sugar-free hard boiled candies were
prepared with different hot, warming trigeminal ingredients
according to the procedure below.
[0056] Isomalt (100 g) and water (30 g) were mixed and heated to
160-165.degree. C. in a copper pan. At 165.degree. C., the copper
pan was removed from the gas frame and placed in a warm water bath
(40.degree. C.). After a few seconds, the copper pan was removed
and the temperature checked. When temperature reached 135.degree.
C., the flavoring system according to Table 3 was added. The
mixture comprising isomalt and was further complemented with 1% of
an aqueous solution containing Aspartame (10%) and Acesulfame-K
(5%). Thereafter, hot flavors were added according to Table 2
below, in which hot extracts commercially obtained were diluted in
the same proportions as in Example 1 (80.2% of solvents) to provide
flavor solutions allowing easy handling and dosing. The cooked mass
was then poured at ambient temperature (at less than 40% relative
humidity) in appropriate Teflon molds. TABLE-US-00003 TABLE 3
Flavor components of different samples of sugar-free hard-boiled
candy Flavor (19.8%) in Origin and Dosage in solvent Code candy
(w/w) Black pepper Chart, FEMA 0.05% extract.sup.1) 2846 Mustard
oil Fleurchem.sup.7) 0.05% FEMA 2034 Capsicum Penta, 0.05%
oleoresin FEMA 2234 Hot Mix Example 1 0.05% .sup.7)Fleurchem Inc.,
Flemington, USA
Sensory Evaluation of Composition of the Invention In Candy
[0057] The different sugar-free hard-boiled candies obtained in
Example 3 were evaluated by 20 trained panelists in one tasting
session and tested two samples each, which were presented in a
blind and randomized manner. The intensity of each attribute (hot,
pungent, spicy, peppery, oily, off-notes and overall intensity) was
evaluated on a 0 to 10 linear scale from absent to strong. For data
analysis, a Student's t-test was performed to identify differences
between the two samples.
[0058] The result can be seen in FIG. 1. The composition of the
invention ("hot mix") provides a cleaner hot taste compared to
single ingredient like a capsicum oleoresin with its pungent and
oily off-notes, black pepper extracts with their typical peppery
spicy earthy character, or a mustard oil with its pungent sulfury
effect. (FIG. 1). In addition, the hot intensity with the
composition of the invention is stronger than with black pepper
extract or mustard and nearly as strong as that of capsicum
oleoresin. Therefore, the blend of the present invention is capable
of partly replacing capsaicin content (capsaicin present in
capsicum oleoresin, for example).
Example 4
Preparation of Sugar-Free Hard-Boiled Candy of Iso-Hot
Intensity
[0059] The purpose of this example is to prepare sweets based on
different hot trigeminal ingredients at iso-hot intensity (having
the same hot intensity as perceived by a panel) to compare
gustative properties other than hotness.
[0060] Accordingly, the same procedure as in Example 3 was
performed to prepare sugar-free hard boiled candy, with the
difference that other quantities of hot ingredients were added, as
shown in Table 4 below. In addition, a lemon-flavor was added at
0.06% to the present candies. For the composition of the invention
(hot mix), the composition of Example 1 (Table 1) was used. For
comparison, a 20 wt. % solution of capsicum oleoresin was used in
the same solvents as in Example 1. TABLE-US-00004 TABLE 4 Flavor
components of different samples of sugar-free hard-boiled candy
Dosage in Origin and Candy Flavor Code (w/w) Lemon Firmenich 0.060%
Hot Mix Example 1 0.030% Lemon Firmenich 0.060% Capsicum Fleurchem
0.013% oleoresin FEMA 2234
Sensory Evaluation of Hard-Boiled Candy at Iso-Hot Intensity
[0061] The trained panelists participated in one tasting session
and tested the two samples above each (present invention and
capsicum oleoresin), which were presented in a blind and randomized
manner. The intensity of each attribute was evaluated on a 0 to 10
linear scale from hot intensity, flavor intensity and overall
liking. A Student's t-test was performed to identify significant
differences between the two samples.
[0062] Sensory results are indicated in FIG. 2. It can be seen that
hot intensity was virtually the same (iso-hot intensity). At
iso-hot intensity, the composition of the present invention
provided a significantly (p<0.1) stronger flavor intensity and
over-all liking than candies comprising capsicum oleoresin.
Therefore, the composition present invention is suitable to replace
capsicum oleoresin to provide hot, warming trigeminal properties
while being organoleptically preferred by consumers.
Example 5
Preparation of Flavored Compressed Tablets Comprising the
Composition of the Invention
[0063] An encapsulated form of the composition of the present
invention was prepared according to standard procedures. Once, a
glassy matrix of carbohydrates comprising 9% of a flavor
composition according to Example 1, but at double concentration
(hot composition: 39.6%; solvents: 61.4%) was prepared according to
the procedure outlined in U.S. Pat. No. 4,707,367 to obtain a
particulate composition of rod-like granules.
[0064] Secondly, a spray-dried powder of encapsulated flavor
composition was prepared in a carbohydrate matrix (50%
maltodextrin, 40% modified starch) with 20% load of the same
concentrated composition as for the rod-like granules obtained
above. In this way, an encapsulate of the composition of the
invention having the double flavor load of the spray-dried
encapsulate obtained above was prepared.
[0065] Sugar-free, cinnamon-flavored chewable tablets were prepared
in that crystalline sorbitol (97.9%), aspartame (0.05%),
acesulfame-K (0.05%) and magnesium stearate (2%) were mixed for 5
minutes in a Turbula (WAB AG, Basel, Switzerland). The flavoring
system was added with dosages indicated in Table 5. After
additional blending (1 minute), tablets of 1.20 g weight and 20 mm
diameter were prepared using a Specac (Portmann Instruments, Biel,
Switzerland) at a 0.40-ton compression pressure. TABLE-US-00005
TABLE 5 Encapsulated flavors for compressed tablets comprising the
composition of the invention Flavor load in Dosage of granules/
granules/powder Sample Flavor Origin powder in tablet 1, 2
Cinnamon.sup.1) Firmenich SA, 17% 1.9% (DURAROME .RTM.) Geneva,
Switzerland 1 Composition Rod-like granules, 9% 0.75% of the see
above invention 2 Composition of Spray-dried powder, 20% 0.34% the
see above invention .sup.1)Encapsulated cinnamon flavor similar to
rod-like granules obtained above.
[0066] The cinnamon and hot-flavored tablets comprising the
composition of the invention in different encapsulated forms were
compared by trained panelists according to the procedure of
Examples 3 and 4. Tablets were sucked for 3 minutes while intensity
was recorded at minutes 0.5, 1, 2 and 3. After 1 minute, sample 1
started to show higher hot intensity, which difference increased in
the following minute to result in a significantly higher hot
intensity with tablets comprising rod-like granules encapsulating
the composition of the invention.
Example 6
Sugar-Free Chewing Gum Comprising the Encapsulates of the
Composition of the Invention
[0067] Sugar-free chewing gums were prepared by the following
standard procedure: Crystalline sorbitol, acesulfame K and
aspartame were blended in a Turbula blender. Half the blend was
mixed with a pre-warmed Sierra gum base (Cafosa) in a Winkworth
sigma-blade mixer at 50-55.degree. C. for 2 minutes. The remaining
powder blend was then added along with a humectant syrup
(LYCASIN.RTM. 80/55, SORBIT.RTM., glycerin) and mixed for a further
7 minutes. Finally, the flavoring system was added and mixed for
one minute at the dosages indicated in Table 6 below.
TABLE-US-00006 TABLE 6 Flavors in chewing gums comprising the hot,
warming composition of the invention Dosage Flavor of liquid/ load
in granules/ liquid/ powder in granules/ chewing Sample Flavor
Origin powder (%) gum (%) 1, 2 Liquid NOVAMINT .RTM. 100 1
peppermint from Firmenich flavor SA, Geneva 1 Rod-like Example 5 9
0.52 granules of composition of the invention 2 Spray dried Example
5 20 1.15 powder with composition of the invention
[0068] Chewing gums with a clean, hot taste without earthy or oily
of-notes were obtained.
Example 7
Toothpaste Comprising the Composition of the Invention
[0069] About 5 kg of toothpaste are prepared following the protocol
and ingredients given below:
[0070] Part 1: Solution of Carboxy methyl cellulose TABLE-US-00007
Ingredients Amount Percent Carboxy Methyl Cellulose 7MXF = CMC
60.00 grams 5.66% (Supplier: Hercules BV Aqualon Div.) Glycerin
1000.00 grams 94.34% Total 1060.00 grams 100.00%
Procedure:
[0071] Mix CMC and glycerin, using a laboratory mixer at high speed
for 5-10 minutes. Let the solution hydrated for 30 minutes
[0072] Part 2: Solution of Powder Ingredients TABLE-US-00008
Ingredients Amount Percent Distilled Water 1500.00 grams 50.74%
Saccharin Sodium 10.00 grams 0.34% Sodium Benzoate 5.00 grams 0.17%
Sodium Fluoride 16.00 grams 0.54% (Supplier: Riedel de Haen AG -
Germany) Polyethylene Glycol 1500 150.00 grams 5.07% Titanium
Dioxide 25.00 grams 0.85% Sorbitol 70 1250.00 grams 42.29%
(Supplier: Neosorb 70/70 Roquette Freres) Total 2956.00 grams
100.00%
Procedure:
[0073] Pour the dry ingredients (as listed) into water using mixer
Turrax for 5-10 minutes. Add Sorbitol liquid, mix 3 minutes. Add
Part 1 in Part 2, and mix for 10-15 minutes.
[0074] Part 3: Solution of Sodium lauryl sulfate TABLE-US-00009
Ingredients Amount Percent Sodium Lauryl Sulphate 75.00 grams 6.38%
(Texapon K12 Supplier: Cognis Gmbh - Germany) Distilled Water
200.00 grams 17.02% Sorbosil TC 15 600.00 grams 51.06% (Supplier:
Crosfield Limited) Sorbosil AC 77 300.00 grams 25.53% (Supplier:
Crosfield Limited) Total 1175.00 grams 100.00%
Procedure:
[0075] Mix gently Sodium lauryl sulfate with water and let set for
minimum 3 hours, better overnight. Pour the mix of Part 1 and Part
2 into the pan of Stephan Mixer and let set for 2-3 hours, or until
the air bubbles disappear. Add Sorbosil (TC 15 and AC 77) and mix
under vacuum (50-60 mBar) for 30 minutes. Open the pan and add
solution of Sodium lauryl sulfate. Mix under vacuum (50-60 mBar)
for 5 minutes.
[0076] At the end, flavors are added to the toothpaste.
Accordingly, 1.5% of liquid mint flavor (NOVAMINT.RTM., Firmenich
SA, Geneva) and 1.5% of the composition of the invention obtained
in Example 2 are mixed with the toothpaste to obtain an oral care
product providing a hot, warming sensation.
Example 8
Beverage Applications Using an Invention's Composition
[0077] A juice-containing beverage was prepared by blending the
following ingredients until uniform. TABLE-US-00010 Ingredient % By
Weight Apple Juice Concentrate, 68.degree. Brix 16.910% Natural
Apple Flavor 0.150% Natural Allspice Flavor 0.050% Natural Cinnamon
Flavor 0.005% Spray dried powder of the 0.025% invention (Example
5) Water 82.860% Total 100.000%
[0078] The resulting beverage was subsequently heat processed at
90.degree. C. and held at this temperature for one minute. After
the hold time, the beverage was packaged into 300 ml glass bottles
and capped. The beverage was cooled to below 32.degree. C. within
30 minutes.
[0079] Generally, this type of "Hot" Spiced Cider Juice Beverage is
consumed warm to perceive the desired effect. By the addition of
the invention's composition, the beverage can also be consumed cold
and offers a pleasant warming sensation.
Example 9
Beverage Applications Using an Invention's Composition
[0080] A low-calorie functional carbonated soft drink has been
prepared by utilizing the following formulation: TABLE-US-00011
Syrup Ingredient Weight to Volume Potassium Benzoate 2.10 g
Sucralose 1.20 g Acesulfame-K 0.35 g Citric Acid 12.00 g Vitamin A
Palmitate 0.15 g Ascorbic Acid 0.03 g Vitamin E Acetate 0.02 g
Grapefruit Flavor 0.03 g Spray dried powder of the invention
(Example 5) 0.18 g Natural flavor Sugar Top Notes 0.12 g Water QS
Total 1000.00 ml
Beverage Preparation
[0081] To prepare a 300 ml of finished beverage pour 50 ml of
above-prepared beverage syrup and 250 ml carbonated water into a
carbonated beverage bottle. Cap the bottle and gently shake to
mix.
[0082] When this beverage was compared with one containing
capsaicin instead of the invention's composition, the overall
flavor of the invention's beverage was improved. The flavor was
cleaner with less off-notes and the flavor complements the
beverage's grapefruit profile better than with capsaicin.
Example 10
Savory Applications Using an Invention's Composition
[0083] A dry blended mixture flavor was prepared according to the
following composition: TABLE-US-00012 Salt 20.00% MSG 5.00%
Ribonucleotide 0.20% Sugar 10.00% Yeast Extract Powder 10.00%
Chilli Powder 3.00% Onion Powder 2.00% Garlic Powder 2.00% Tomato
Powder 5.00% Whey Powder 42.30% Paprika Oleoresin 0.08% Neobee
0.22% Inventive composition of Example 1 0.20% 100.00%
[0084] This dry blended mixture was dispersed evenly at a rate of
7% onto unsalted potato crisps. On evaluation, the invention's
chips were founded to have a smoother, more rounded heat effect,
than chips flavored with a dry blended mixture flavor having the
same composition but not the invention's composition.
* * * * *