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Flavour Compositions

a composition and flavour technology, applied in the field of flavour compositions, can solve the problems of a very complex and important taste system, and achieve the effect of improving the taste of foodstuffs

Inactive Publication Date: 2008-08-21
GIVAUDAN NEDERLAND SERVICES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

[0018]The present inventors have surprisingly found that the substances according to formulas (I) and (II) and edible salts and esters thereof can be used advantageously to improve the flavour of foodstuffs, beverages, pharmaceutics, tobacco products and oral care products:
[0019]The present flavour modulating substances can advantageously be employed to impart desirable taste attributes in a wide variety of applications and products, especially food, beverages and confectionery. In addition, the present flavour modulating substances are capable of modifying the taste and / or aroma impact of other flavour ingredients contained within these same products, thereby improving the overall flavour quality of these products.
[0020]WO 92 / 06601 discloses certain amide based, non-caloric sugar substitutes derived from sugar carboxylic acids and amino alcohols, which possess similar physical rheological and colligative properties to sucrose. These substances may be used as sugar substitutes for formulated foods such as confectioneries, beverages, bakery products and the like, in order to simulate the structure, texture, freezing point depression, moisture retention, density, water solubility, solution viscosity properties, stability, non-reactivity and appearance characteristics of sucrose. Optionally these sugar substitutes may be used in combination with a high potency (artificial) sweetener, typical proportions thereof ranging from about 0.2 to 2.0 parts of artificial sweetener per 100 parts of the sugar substitute. WO 92 / 06601 discloses a foodstuff (yellow cake) comprising 28.3 wt % of the sugar substitute.

Problems solved by technology

Bitter and sour are usually experienced as repulsive taste sensations that can lead to rejection.
In short, this means that taste is a very important and very complex system.

Method used

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Examples

Experimental program
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Effect test

example 1

Preparation of N-lactoyl 1-amino-2-methyl-2-propanol:

[0065]a) Preparation of 1-amino-2-methyl-2-propanol from 2,2-dimethyl oxirane and ammonia:

[0066]The reaction was carried out in a closed tube placed in a steam reaction block. The tube was charged with 20 g of a 32% aqueous ammonia solution and 5 g 2,2-dimethyl oxirane and kept at a temperature of 95° C. for 2 hours. Then the tube was cooled to room temperature. The excess ammonia was evaporated by heating the reaction mixture to 70° C. Water was removed on a rotary evaporator. 4.5 g of 1-amino-2-methyl-2-propanol was obtained and analyzed by GC.

b) Preparation of N-lactoyl 1-amino-2-methyl-2-propanol:

[0067]4.2 g crude 1-amino-2-methyl-2-propanol was added to 10.5 g ethyl lactate at room temperature. The mixture was heated to 130° C. and stirred for 3 hours at 125-130° C. The ethanol formed was distilled off during the reaction. The reaction mixture was cooled to room temperature and subsequently transferred to a 50 ml distillation...

example 2

Preparation of N-lactoyl 1-amino-2-propanol:

[0070]22.6 g 1-amino-2-propanol was added to 56.5 g ethyl lactate at room temperature. The mixture was heated to reflux and stirred for 4 hours. The reaction mixture was cooled and left to stand overnight at room temperature. The following day the ethanol formed and the excess of ethyl lactate were removed from the reaction mixture by distillation, using a 20 cm vigreux column. 43 g of N-lactoyl 1-amino-2-propanol (pale brown viscous liquid) was collected as residue and cooled to room temperature. The purity of the obtained product was confirmed by NMR analysis.

example 3

Preparation of N-lactoyl 2-amino-1-propanol:

[0071]3.7 g ethyl lactate and 2.1 g 2-amino-1-propanol were mixed and subsequently heated to 110-115° C. for 2.5 hours. During the reaction, the ethanol formed was distilled off. After the reaction the excess of ethyl lactate was removed by vacuum distillation (bottom temperature: 150° C., 1 mbar), using a 20 cm vigreux column. 3.9 g of residual N-lactoyl 2-amino-1-propanol (brown viscous liquid) was collected, the purity of which was confirmed by NMR analysis. The yield of the reaction was 95%

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Abstract

The present invention in a first aspect relates to flavour modulation in foodstuffs, beverages, pharmaceutics, tobacco products and oral care products, using a flavour modulating substance selected from the group of substances represented by formula (I) or formula (II), edible salts thereof and edible esters thereof: It has been found that these substances are capable imparting highly desirable taste attributes in the products they are incorporated in. In addition said flavour modulating substances are capable of modulating and complementing, the sensory impact of other, taste imparting, substances. Thus, the present substances are advantageously applied in flavour compositions, foodstuffs, pharmaceutics, tobacco products and oral care products. Typical examples of flavour modulating substances according to the present invention include 2-hydroxy-N-(2-hydroxy-2-methylpropyl)-propanamide, N-lactoyl 1-amino-2-propanol, N-lactoyl 2-amino-1-propanol, N-lactoyl 2-amino-2-methylpropanol, N-gluconyl 1-amino-2-methyl-2-propanol, N-gluconyl 1-amino-2-propanol, N-gluconyl 2-amino-1-propanol, N-gluconyl 2-amino-2-methylpropanol, N-(2-mercaptopropyl)lactamide, edible salts thereof and edible esters thereof.

Description

FIELD OF THE INVENTION[0001]The present invention relates to the field of improving the flavour of foodstuffs, beverages, pharmaceutics, tobacco products and oral care products. More particularly, the present invention provides flavour compositions that can be used to confer a fuller and richer taste to foodstuffs, beverages, pharmaceutics, tobacco products and oral care products. The flavour compositions according to the invention are characterised by the presence of one or more flavour modulating substances that are capable of improving and complementing the impact of other flavour imparting substances.[0002]The present invention also encompasses the use of the aforementioned flavour modulating substances for improving the taste of foodstuffs, beverages, pharmaceutics, tobacco products and oral care products, as well as to foodstuffs, beverages, pharmaceutics, tobacco products and oral care products containing these substances.BACKGROUND OF THE INVENTION[0003]The flavour of foodst...

Claims

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Application Information

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IPC IPC(8): A23L1/226A23L27/00A23L27/20
CPCA23L1/22614A23L1/22621A24B15/00A23V2002/00A23L2/56A23L27/202A23L27/2022A23L27/00A23L27/20
Inventor KAOUAS, ABDELMAJIDRENES, HARRYWINKEL, CHRIS
Owner GIVAUDAN NEDERLAND SERVICES
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