U.S. patent application number 14/901389 was filed with the patent office on 2016-06-16 for taste-modifying ingredient.
This patent application is currently assigned to Firmenich SA. The applicant listed for this patent is FIRMENICH SA. Invention is credited to Maxime DELATTRE, Jean-Luc GELIN.
Application Number | 20160165936 14/901389 |
Document ID | / |
Family ID | 50972658 |
Filed Date | 2016-06-16 |
United States Patent
Application |
20160165936 |
Kind Code |
A1 |
GELIN; Jean-Luc ; et
al. |
June 16, 2016 |
TASTE-MODIFYING INGREDIENT
Abstract
A method for modifying the taste of a foodstuff or beverage by
including therein a taste modifying composition that includes
7-[4,5-dihydroxy-6-(hydroxymethyl)-3-(3,4,5-trihydroxy-6-methyloxan-2-yl)-
oxyoxan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl)chromen-4-one
(rhoifolin) in an amount effective to reduce bitterness or increase
sweetness of the foodstuff or beverage.
Inventors: |
GELIN; Jean-Luc; (Geneva 8,
CH) ; DELATTRE; Maxime; (Geneva 8, CH) |
|
Applicant: |
Name |
City |
State |
Country |
Type |
FIRMENICH SA |
Geneva 8 |
|
CH |
|
|
Assignee: |
Firmenich SA
Geneva 8
CH
|
Family ID: |
50972658 |
Appl. No.: |
14/901389 |
Filed: |
June 3, 2014 |
PCT Filed: |
June 3, 2014 |
PCT NO: |
PCT/EP2014/061417 |
371 Date: |
December 28, 2015 |
Related U.S. Patent Documents
|
|
|
|
|
|
Application
Number |
Filing Date |
Patent Number |
|
|
61840401 |
Jun 27, 2013 |
|
|
|
Current U.S.
Class: |
426/590 ;
426/658 |
Current CPC
Class: |
A23L 27/33 20160801;
A23L 2/02 20130101; A23L 27/13 20160801; A23V 2002/00 20130101;
A23L 27/88 20160801; A23L 27/86 20160801; A23F 5/40 20130101; A23L
27/2052 20160801; A23L 2/60 20130101 |
International
Class: |
A23L 2/00 20060101
A23L002/00; A23L 2/60 20060101 A23L002/60; A23L 1/226 20060101
A23L001/226 |
Claims
1.-5. (canceled)
6. A taste modifying composition comprising from 5 to 100ppm of
7-[4,5-dihydroxy-6-(hydroxymethyl)-3-(3,4,5-trihydroxy-6-methyloxan-2-yl)-
oxyoxan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl)chromen-4-one.
7. A method of reducing or masking bitterness of a foodstuff or
beverage and/or increasing the sweetness of a foodstuff or beverage
by adding from 5 to 100 ppm of
7-[4,5-dihydroxy-6-(hydroxymethyl)-3-(3,4,5-trihydroxy-6-methyloxan-2-yl)-
oxyoxan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl)chromen-4-one
thereto.
8. A method for modifying the taste of a foodstuff or beverage by
including therein a taste modifying composition that includes
7[4,5-dihydroxy-6-(hydroxymethyl)-3-(3,4,5-trihydroxy-6-methyloxan-2-yl)o-
xyoxan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl)chromen-4-one
(rhoifolin) in an amount effective to reduce bitterness or increase
sweetness of the foodstuff or beverage.
9. The method of claim 8, wherein the taste modification comprises
reducing bitterness.
10. The method of claim 8, wherein the taste modification comprises
increasing sweetness.
11. The method of claim 8, wherein the taste modifying ingredient
is present in an amount of from 5 to 300 ppm.
12. The method of claim 8, wherein the taste modifying ingredient
is present in an amount of from 5 to 100 ppm.
Description
TECHNICAL FIELD
[0001] The present invention relates to a taste-modifying
ingredient. The invention further relates to the use of the
taste-modifying ingredients in a foodstuff and a taste-modifying
composition comprising the taste-modifying ingredient.
Background and Prior Art
[0002] Sugar is a popular sweetening additive in human food
preparation. By sugar is understood sucrose but also other commonly
used calorie rich sweetening additives such as glucose, fructose
and high fructose corn syrups. Popular feeding habits tend to show
an over consumption of sugar even though it is well established
that this is a known cause of various adverse effects on health,
the most common including tooth decay and obesity.
[0003] To date, various products have been proposed which seek to
address these problems. For instance, artificial high intensity
sweeteners have been developed which deliver a sweet taste at very
low doses. Of the high intensity sweeteners already present on the
market, Sucralose.RTM., Aspartame, Potassium Acesulfame, cyclamate,
saccharine can be named as well known alternatives. However, there
is a strong desire by an ever-increasing number of consumers for
natural or naturally derived products in preference to their
artificial counterparts. Thus, it would be highly desirable to
provide a product which meets this consumer need.
[0004] Within the class of naturally occurring sweeteners, a
growing number of products is becoming available. Examples include
thaumatin, luo han guo, brazzein, curculin, glycyrrhizin and
stevia.
[0005] Rhoifolin is a compound found in the juice of citrus
bergamia (bergamot). To the best of our knowledge, this compound
has never been identified as a taste-modifying ingredient for
increasing sweetness.
[0006] It would also be desirable to reduce the bitterness of
certain foodstuffs and beverages. To the best of our knowledge,
rhoifolin has never been identified as a taste-modifying ingredient
for reducing bitterness.
SUMMARY OF THE INVENTION
[0007] Thus, according to the present invention, there is provided
the use of
7-[4,5-dihydroxy-6-(hydroxymethyl)-3-(3,4,5-trihydroxy-6-methyloxan-2--
yl)oxyoxan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl)chromen-4-one as a
taste modifying ingredient.
[0008] For the purposes of the present invention,
7-[4,5-dihydroxy-6-(hydroxymethyl)-3-(3,4,5-trihydroxy-6-methyloxan-2-yl)-
oxyoxan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl)chromen-4-one is also
referred to herein as "rhoifolin".
[0009] The invention further provides a taste modifying composition
comprising an effective amount of rhoifolin.
[0010] The invention also provides a method of reducing or masking
bitterness of a foodstuff or beverage by adding rhoifolin
thereto.
[0011] The invention also provides a method of increasing the
sweetness of a foodstuff or beverage by adding rhoifolin
thereto.
DETAILED DESCRIPTION OF THE INVENTION
[0012] In a foodstuff or beverage, rhoifolin may be present in
amounts within the ranges of from 5 to 300 ppm.
[0013] Preferably rhoifolin is present at a concentration of from 5
to 200 ppm, more preferably 5 to 150 ppm, most preferably from 10
to 100 ppm.
[0014] Rhoifolin is commercially available and can be purchased
from, for example, Interquim, Spain.
[0015] Rhoifolin can be used in a many products where there is a
desire to reduce bitterness and/or to increase sweetness. Examples
include but are not limited to tea, coffee, fruit juice and
fruit-flavoured beverages, jams and jellies, peanut butter, pies,
puddings, cereals, candies, ice creams, yogurts, bakery products;
health care products, such as toothpastes, mouthwashes, cough
drops, cough syrups; chewing gums; and sugar substitutes.
[0016] The invention will now be illustrated with reference to the
following examples. All amounts are % by weight unless otherwise
indicated.
EXAMPLES
Example 1
[0017] Application of Rhoifolin in Grapefruit Juice
[0018] Various samples were prepared using the ingredients shown in
the table below (the amounts are % by weight).
TABLE-US-00001 TABLE 1 Sample Grapefruit Juice (1) Rhoifolin (2) 5
99.9 0.1 6 99.6 0.4 7 99.2 0.8 8 98.8 1.2 9 98.4 1.6 10 98.0 2.0 B
100 0 (1) Eco+, purchased at Leclerc, France (2) ex Interquim,
Spain
[0019] The rhoifolin was weighed into sufficient propylene glycol
(PG) to allow for full dissolution and heated in a water bath at
40.degree. C. for 30 minutes until the rhoifolin was fully
solubilised. The grapefruit juice was then mixed with the rhoifolin
solution and the mixtures were kept at room temperature for 1 hour
before sensory tests.
[0020] The sensory tests were performed as follows:
[0021] 6 trained panellists were asked to rate the sweetness,
bitterness and flavor intensity of the samples prepared above under
blind conditions using a 5 point intensity rating scale where 0
indicates no intensity and 5 indicates extremely intense.
[0022] Average intensity scores were treated for mean comparison
Duncan testing using a FIZZ statistic software.
[0023] The results are given in the following table:
TABLE-US-00002 TABLE 2 Bitterness Sweetness Flavor Rhoifolin Sample
Intensity Intensity Intensity (ppm) B 4.17 2.25 3.50 0 5 3.83 2.42
3.67 5 6 3.33 2.50 3.33 20 7 3.08 2.75 3.25 40 8 3.08 3.17 3.08 60
9 2.67 3.50 3.17 80 10 2.33 4.00 3.33 100
[0024] The results demonstrate that addition of rhoifolin reduces
bitterness and increased sweetness whilst leaving the flavor
intensity substantially unchanged.
Example 2
[0025] Application of Rhoifolin in a Sucrose-Free Coffee
Product
[0026] Various samples were prepared using the ingredients shown in
the table below (the amounts are % by weight).
TABLE-US-00003 TABLE 3 Sample Water (1) Instant soluble Coffee (2)
Rhoifolin (3) 1 99.4 0.5 0.1 2 99.55 0.05 0.4 3 98.7 0.5 0.8 4 98.3
0.5 1.2 A 100 0 0 (1) Still Mineral Water, ex Arkina, Switzerland
(2) Commercially available instant soluble coffee, purchased in
Migros, Switzerland (3) ex Interquim, Spain
[0027] The rhoifolin was weighed into sufficient propylene glycol
(PG) to allow for full dissolution and heated in a water bath at
40.degree. C. for 30 minutes until the rhoifolin was fully
solubilised. The instant soluble coffee was weighed and
incorporated into the water. Solubilisation was achieved at room
temperature.
[0028] The mixtures were kept at room temperature for 1 hour before
sensory tests.
[0029] The sensory tests were performed as follows:
[0030] 6 trained panellists were asked to rate the sweetness,
bitterness and coffee-like intensity of the samples prepared above
under blind conditions using a 5 point intensity rating scale where
0 indicates no intensity and 5 indicates extremely intense.
[0031] Average intensity scores were treated for mean comparison
Duncan testing using a FIZZ statistic software.
[0032] The results are given in the following table:
TABLE-US-00004 TABLE 4 Bitterness Sweetness Coffee-like Rhoifolin
Sample Intensity Intensity Intensity (ppm) A 3.33 0.33 2.83 0 1
3.33 0.33 2.83 5 2 2.58 0.67 2.92 20 3 2.33 1.83 2.75 40 4 2.00
2.58 2.33 60
[0033] The results demonstrate that it is preferable that more than
5 ppm of rhoifolin is present for certain applications.
* * * * *