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Taste-masking compositions, sweetener compositions and consumable product compositions containing the same

A technology of composition and compound, applied in food ingredients containing non-sugar sweeteners, food ingredients containing sugar, and food ingredients as odor improvers, etc., can solve the problems of limited CMPs acquisition, expensive chemical synthesis, etc.

Inactive Publication Date: 2015-04-22
CELANESE SALES GERMANY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantage of using CMPs is that the highly polar compounds can only be used in highly polar solvents
Therefore, CMPs can only be used to a very limited extent in many fat-containing consumable products
Furthermore, the availability of CMPs is strictly limited due to expensive chemical synthesis

Method used

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  • Taste-masking compositions, sweetener compositions and consumable product compositions containing the same
  • Taste-masking compositions, sweetener compositions and consumable product compositions containing the same
  • Taste-masking compositions, sweetener compositions and consumable product compositions containing the same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1 and 2

[2324] A. Tasting and Spitting Assay for Bitter Aftertaste / Sweetness in Aftertaste: Using a panel of 11 trained sensory evaluators - Examples 1 and 2, for Parts A and B

[2325] 1. General test conditions

[2326] All tests are performed under controlled and standardized conditions based on international standards (DIN10962 and ISO8589). Room temperature and humidity (20°C and 40-70% relative humidity) were continuously monitored. Continuous air exchange.

[2327] Group members are arranged to sit in the sensory testing room to allow for undisturbed individual evaluations. Lighting is consistent for each group member and can vary from red light to full daylight conditions.

[2328] All samples are provided according to a fully balanced experimental design. Samples were prepared by trained laboratory assistants.

[2329] A 35ml sample was placed in a transparent plastic cup marked with a random three-digit blind code. All beverages were measured at a service temperature o...

Embodiment 1

[2340] 3. Example 1, for Parts A and B: Tasting and Spitting Assays for Bitter Aftertaste

[2341] Samples of sweetener compositions containing acesulfame potassium, sucralose and composition X of the invention were evaluated for bitter aftertaste by using a panel of trained sensory evaluators experienced in the described sensory assays. smell. Eleven panelists were asked to taste the properties of individual samples in volumes of 35ml.

[2342] The term "concentration (wppm)" as used in the Examples means "concentration (wppm) based on the total weight of the sample".

[2343] The following liquids have been evaluated:

[2344] Sample 1: Formulation with target sugar (sucrose, 10 Brix) and water

[2345] Sample 2: Formulation containing 500wppm acesulfame potassium and water

[2346] Sample 3: Formulation containing 500 wppm acesulfame potassium, 75 wppm sucralose and water

[2347] Sample 4: Formulation containing water and the following ingredients:

[2348]

[234...

Embodiment 2

[2352] 4. Example 2, for Parts A and B: Tasting and Spitting Assays for Sweetness in the Aftertaste

[2353] Samples of sweetener compositions containing acesulfame potassium, sucralose and composition X of the invention were evaluated with respect to sweetness in the aftertaste by using a panel of trained sensory evaluators experienced in the described sensory assays Aspect (compared to the sweet aftertaste of sucrose and acesulfame potassium-containing sweetener compositions, respectively). Eleven panelists were asked to taste the properties of individual samples in volumes of 35ml.

[2354] The term "concentration (wppm)" as used in the Examples means "concentration (wppm) based on the total weight of the sample".

[2355] The following liquids have been evaluated:

[2356] Sample 1: Formulation with target sugar (sucrose, 10 Brix) and water

[2357] Sample 2: Formulation containing 500 wppm acesulfame potassium, 75 wppm sucralose and water

[2358] Sample 3: Formulatio...

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Abstract

In Part A, the present invention relates to novel compositions X comprising (1) at least one bitter blocking agent; (2) at least one carbonyl compound; and (3) at least one lactone, in particular to compositions X comprising (i) naringin; (ii) methoxy salicylaldehyde; (iii) syringaldehyde; (iv) massoia lactone; and (v) whiskey lactone; to the use of the compositions X for modifying, masking, reducing and / or suppressing an unpleasant off- taste, aftertaste or lingering sweetness of at least one sweetener, sweetness enhancer or consumable product; and to a process for the preparation of the compositions X. Further, the invention relates to sweetener compositions comprising at least one sweetener and the novel compositions X; to a method of providing sweetener or sweetness enhancer compositions; to methods of modifying, masking, reducing and / or suppressing an unpleasant off-taste, aftertaste or lingering sweetness of at least one sweetener or sweetness enhancer; and to tabletop sweetener compositions comprising the novel compositions X. The invention also relates to consumable product compositions comprising a consumable product and the novel compositions X; to methods of modifying, masking, reducing and / or suppressing an unpleasant off-taste, aftertaste or lingering sweetness of a consumable product composition; and to methods of imparting rich taste to a consumable product. In Part B, the present invention inter alia relates to sweetener composition comprising (ii) a sweetener; and (ii) at least one flavoring, wherein the at least one flavoring is suitable for modifying, masking, reducing and / or suppressing an unpleasant off-taste of the sweetener in a consumable product composition formed by adding the sweetener composition to a consumable product; and wherein a weight ratio of the at least one flavoring to the sweetener in the consumable product composition is such that the sweetness of the sweetener is detectable by taste in the consumable product composition and the flavor of the at least one flavoring is not detectable by taste in the consumable product composition. The invention further relates to a sweetness enhancer composition comprising (i) a sweetness enhancer; and (ii) at least one flavoring; wherein the at least one flavoring is suitable for modifying, masking, reducing and / or suppressing an unpleasant off-taste of the sweetness enhancer in a consumable product composition formed by adding the sweetness enhancer composition and a sweetener to a consumable product; and wherein a weight ratio of the at least one flavoring to the sweetness enhancer in the consumable product composition is such that the sweetness enhancer is capable of enhancing a sweetness of the sweetener present in the consumable product composition and the flavor of the at least one flavoring is not detectable by taste in the consumable product composition. The invention further relates inter alia to the respective consumable products.

Description

[0001] Part A field of invention [0002] The present invention relates to novel compositions X comprising (1) at least one bitter blocker; (2) at least one carbonyl compound; and (3) at least one lactone, and in particular to compositions X which Comprising (i) naringin; (ii) methoxysalicylaldehyde; (iii) syringaldehyde; (iv) massoia lactone; and (v) whiskey lactone; and / or use in suppressing at least one sweetener, sweetness enhancer, or unpleasant off-taste, aftertaste, or lingering sweetness of a consumable product; and a method of making composition X. Furthermore, the present invention relates to sweetener compositions comprising at least one sweetener and novel compositions X; methods of providing sweetener or sweetness enhancer compositions; improving, masking, reducing and / or inhibiting at least one sweetener A method for off-taste, aftertaste, or lingering sweetness of a sweetener or sweetness enhancer; and a tabletop sweetener composition comprising novel compositi...

Claims

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Application Information

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IPC IPC(8): A23L1/22A23L27/00
CPCA23L1/2367A23L1/095A23L2/60A23L1/2369A23L1/09A23L1/22091A23L1/22075A23V2200/00A23L1/3002A23L1/236A23L1/2361A23L1/22083A23L1/2364A23L1/097A23L27/88A23L27/31A23L27/37A23L27/86A23L27/30A23L29/30A23L29/35A23L33/105A23L27/84A23L29/37A23V2002/00A23V2200/15A23V2200/16A23V2250/21162A23V2250/24A23V2250/60A23V2250/64A23L27/34A23L27/39A23L5/00A23L7/00
Inventor C·M·普特尔J·沃恩希克
Owner CELANESE SALES GERMANY
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