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Taste modulator and method of use thereof

A kind of taste, solvent technology, applied in novel taste masking composition, using the field of taste masking composition

Inactive Publication Date: 2016-04-20
INTERNATIONAL FLAVORS & FRAGRANCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This consumer preference for refined flour products may limit the use of available whole grain wheat flour in bread and snack products

Method used

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  • Taste modulator and method of use thereof
  • Taste modulator and method of use thereof
  • Taste modulator and method of use thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Embodiment 1: prepare the water extract of angelica root

[0035] Angelica roots (100 g, dried, cut and sieved) were placed in a jacketed percolator. Root samples were extracted with 500 ml of water by continuous diafiltration at 70°C for 3 hours. The aqueous extract is then drained and collected. Under the same diafiltration conditions, the extraction procedure was repeated twice with 300 ml of water each time. The aqueous extracts were then combined, clarified by filtration and dried to provide a powder of Angelica root extract. Yield was approximately 40 to 45 grams.

Embodiment 2

[0036] Example 2: Preparation of Washed Angelica Root Water Extract

[0037] Angelica roots (100 g, dried, cut and sieved) were placed in a jacketed percolator.

[0038] Root samples were extracted with 500 ml of water by continuous diafiltration at 70°C for 3 hours. The aqueous extract is then drained and collected. Under the same diafiltration conditions, the extraction procedure was repeated twice with 300 ml of water each time. The aqueous extracts are then combined and concentrated to a volume of approximately 300 ml by conventional drying methods. The concentrated extract was then washed with 100 ml 2-butanol (liquid-liquid extraction). The 2-butanol layer was discarded, and the aqueous layer was washed twice with the same amount of 2-butanol. The washed aqueous layer was then dried to provide a powder of Angelica root extract. Yield was approximately 40 to 45 grams.

Embodiment 3

[0039] Embodiment 3: prepare the ethanol extract of angelica root

[0040] Angelica roots (100 g, dried, cut and sieved) were placed in a jacketed percolator. Root samples were extracted with 500 ml ethanol (190 proof) by continuous diafiltration at 70°C for 3 hours. The ethanol extract is then drained and collected. Under the same diafiltration conditions, the extraction procedure was repeated twice with 300 ml ethanol (190proof) each time. The ethanol extracts were then combined, clarified by filtration and dried to provide a powder of Angelica root extract. The yield is about 20 to 30 grams.

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Abstract

The present invention is directed to a novel taste-masking composition comprising a taste-masking effective amount of an Angelica root extract, which shows unexpected effectiveness in reducing an undesirable taste in a food product (e.g., a beverage, broth, or whole grain food product), a dental product, an oral hygiene product or a medicinal product.

Description

technical field [0001] The present invention relates to a taste-masking composition, more particularly to a novel taste-masking composition comprising a taste-masking effective amount of angelica root extract, and to a method of using the taste-masking composition. Background technique [0002] Health practitioners have advocated the benefits of whole grains. The importance of increasing whole grain consumption is reflected in changes to recommendations made by an expert panel of governments and health agencies. It is recommended in the Healthy People 2010 Report (National Academy Press, 1999) that for a 2,000-calorie meal, individuals two years of age and older should consume at least six daily servings of grain products, with at least three servings being whole grains. The 2005 Dietary Guidelines for Americans recommends that consumers should consume three ounce equivalents or more of whole grain foods per day, with the remainder coming from grain-enriched or whole grain ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/20A23L29/00A23L2/52A23L7/10A23L23/00A61K8/97A61K47/46A61Q11/00A23L27/00A23L27/10
CPCA23L27/10A61K36/232A23L2/52A61K8/97A61K47/46A61Q11/00A23V2002/00A23V2250/21A21D2/366A23L7/109A23L7/126A23L27/84A23L27/86A23L27/11A23L23/00A23L2/56A61K8/9789A61K8/9794
Inventor 金希文T·V·约翰金靜雅A·P·辛格
Owner INTERNATIONAL FLAVORS & FRAGRANCES
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