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Synthetic sweetener compositions with improved temporal profile and/or flavor profile, methods for their formulation, and uses

A technology of composition and sweetener, which is applied in the field of improved synthesis and sweetened composition, and can solve the problems of increasing types and changes of composition

Inactive Publication Date: 2009-05-13
THE COCA-COLA CO
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If the taste profile of the synthetic sweetener could be modified to have a specific desired taste profile more similar to sugar, the variety and variety of compositions prepared with the sweetener could be significantly increased

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment A

[0889] A. Example Group A

[0890] A sample method of sensory assessment is presented in the following protocol, which is similar to that presented above. In this experimental protocol, samples were not swallowed. All samples were spat out and mouth rinsed with water after tasting. In Step 1, approximately 10 mL of a 10% sucrose control sample was rapidly distributed throughout the oral cavity, where "maximum sweetness intensity" was measured. On a 0-15 scale for sweetness of 15% sucrose, this intensity is defined as 10, and 0 is defined as no sweetness perceived. The "overall quality" of the taste was also measured in the sucrose control group and was defined as a 6 on a 1-9 scale. When the maximum sweetness is felt, spit out the sample immediately, rinse the mouth with water and measure the rate of sweetness fading (sweetness linger) and "sweetness onset", focusing on 2-3 hours after rinsing with water. minute sweetness. The sweet linger was assessed by a panel of food ...

Embodiment A1

[0900] 17 mg neotame was dissolved in one liter of carbon-treated water and phosphoric acid (75%) was added until a pH between 2.4 and 2.5 was reached. Then, 15,000 ppm of glycine was mixed with the matrix solution. The sweetness onset of this solution was measured as 1 and the sweetness linger was measured as 1. This blend was found to have a sugary taste profile.

Embodiment A2

[0902] 17 mg neotame was dissolved in one liter of carbon-treated water and phosphoric acid (75%) was added until a pH between 2.4 and 2.5 was reached. Then, 7,000 ppm of glycine was mixed with the matrix solution. The sweetness onset of this solution was measured as 1 and the sweetness linger was measured as 2. This blend was found to have a sugary taste profile.

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PUM

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Abstract

The present invention relates generally to improving the taste of synthetic sweeteners and compositions sweetened therewith. In particular, the present invention relates to compositions mat can improve the taste of synthetic sweeteners by imparting a more sugar-like taste or characteristic. In particular, the compositions and methods provide a more sugar-like temporal profile, including sweetness onset and sweetness linger, and / or a more sugar-like flavor profile, including osmotic taste.

Description

technical field [0001] The present invention generally relates to compositions that improve synthetic and sweetened therewith. In particular, the present invention relates to compositions that can improve synthetic sweeteners by imparting a more sugar-like taste or character. In particular, the compositions and methods provide a more sugar-like temporal profile (including sweetness onset and sweetness linger) and / or a more sugar-like flavor profile (including osmotic taste). Background technique [0002] Natural caloric sugars such as sucrose, fructose and glucose are heavily used in the beverage, food, pharmaceutical and oral hygiene / cosmetic industries due to their pleasant taste. In particular, sucrose provides the taste desired by consumers. While sucrose provides a superior sweetness profile, it has calories. While calories are required for proper body function, there is a need in the market for alternative non- or low-calorie sweeteners with a sugar-like taste for co...

Claims

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Application Information

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IPC IPC(8): A23L1/236A23L27/30
Inventor 英德拉·普拉卡什格兰特·E·杜波依斯普拉夏恩希·杰拉乔治·A·金拉斐尔·I·桑米格尔凯利·H·塞普席克迪普希·K·维拉辛格牛顿·R·怀特
Owner THE COCA-COLA CO