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Hot flavor and skin sensation composition

a technology of flavor and composition, applied in the field of flavor and fragrance, can solve the problems of limited use of capsaicin and its derivatives, impede the use of capsaicin in foods or body care products, etc., and achieve the effects of reducing the amount of capsaicin present, reducing the amount of hot, and warming ingredients

Inactive Publication Date: 2008-01-03
FIRMENICH SA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

[0007] Therefore, the present invention now provides a hot, warming effect devoid of oily off-notes and skin-irritation effects typical for capsaicin. In particular, it provides a flavor or skin sensation composition providing a clean, hot trigeminal effect while reducing the amount of capsaicin present in the composition. The present invention further provides ingredients synergistically interacting with hot compounds in a way that the hot intensity is increased, in order to reduce the amount of hot, warming ingredients in a flavor composition.
[0008] Remarkably, the present inventors found that by preparing a composition comprising at least a hot component, a cooling component and a bitter component, a clean hot and / or warming sensation was provided, which is devoid of oily off-notes and further undesired characteristics. The sensation was particularly useful, clean and positively evaluated in food products, oral care and body care products.

Problems solved by technology

However, the use of capsaicin and its derivatives is limited by the fact that it may cause skin irritations.
What is more, capsicum oleoresin has a pungent and oily off-note, which further puts a hindrance to its use in foods or body care products.

Method used

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  • Hot flavor and skin sensation composition
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  • Hot flavor and skin sensation composition

Examples

Experimental program
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Effect test

example 1

Hot Flavor and Skin Sensation Composition

[0053] A composition providing hot, warming trigeminal properties was prepared according to Table 1 below. All components were mixed under stirring in food-grade solvents. The composition, when tasted as such, provided a strong and clean hot, warming taste. Earthy, oily off-notes and the peppery note typical for piperine were not detected or strongly reduced.

TABLE 1Components for hot trigeminal compositionIngredientCharacteristicsOrigin% by weightPiperineHot componentAldrich1), FEMA2) No.8.12909Menthol nat.Cooling agentAldrich, FEMA No.5.52665QuassiaBitter componentChart4), FEMA No.0.2extract3)2971Acetic acidAcidAldrich, FEMA No.42006Ethyl acetateLift enhancerAldrich, FEMA No.22414NeobeeSolventStepan5)40.1TriacetinSolventAldrich, FEMA No.40.12007

1)www.sigmaaldrich.com;

2)FEMA: Flavor and Extract Manufacturer's Association of the US, Suite 925, 1620 I Street, N.W, Washington, D.C. 20006;

3)also called bitter ash extract;

4)www.chartcorp.co...

example 2

Further Hot Flavor and Skin Sensation Composition

[0054] A further hot flavor and skin sensation composition was prepared with the same procedure as in Example 1, but with the components indicated in Table 2 below. The composition, when tasted as such, provided a strong and clean hot, warming taste. Earthy and oily off-notes typical for capsaicin were not detected.

TABLE 2Components for hot trigeminal compositionIngredientCharacteristicsOrigin% by weightCapsicumHot componentPenta6), FEMA No.1.3oleoresin2234Menthol nat.Cooling agentAldrich, FEMA No.5.52665Quassia extract3)Bitter componentChart4), FEMA No.0.22971Acetic acidAcidAldrich, FEMA No.32006Ethyl acetateLift enhancerAldrich, FEMA No.2.52414NeobeeSolventStepan5)43.75TriacetinSolventAldrich, FEMA No.43.752007

6)Penta Manufacturing, Livingston, USA

example 3

Sugar-Free Hard Boiled Candy Comprising the Hot Flavor Composition

[0055] For different samples of sugar-free hard boiled candies were prepared with different hot, warming trigeminal ingredients according to the procedure below.

[0056] Isomalt (100 g) and water (30 g) were mixed and heated to 160-165° C. in a copper pan. At 165° C., the copper pan was removed from the gas frame and placed in a warm water bath (40° C.). After a few seconds, the copper pan was removed and the temperature checked. When temperature reached 135° C., the flavoring system according to Table 3 was added. The mixture comprising isomalt and was further complemented with 1% of an aqueous solution containing Aspartame (10%) and Acesulfame-K (5%). Thereafter, hot flavors were added according to Table 2 below, in which hot extracts commercially obtained were diluted in the same proportions as in Example 1 (80.2% of solvents) to provide flavor solutions allowing easy handling and dosing. The cooked mass was then ...

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Abstract

The present invention relates to a flavor and skin sensation composition providing a hot or warming sensation upon consumption or application, respectively. The composition comprises a hot, warming component, a cooling component and a bitter component. In an embodiment, the composition further comprises an acid component. The composition provides a clean hot taste free of oily or earthy off-notes. Consumers prefer the composition over hot, warming compositions comprising essentially natural extracts.

Description

CROSS-REFERENCE TO RELATED APPLICATION(S) [0001] This application is a continuation of International application PCT / IB2006 / 051102 filed on Apr. 11, 2006, the entire content of which is expressly incorporated herein by reference thereto.TECHNICAL FIELD [0002] The present invention relates to the field of flavors and fragrances. In particular, the present invention relates to a flavor or skin sensation composition, to the use of a hot component, a cooling component, a bitter component and optionally an acid, to prepare a flavor or skin sensation composition and to food or body care products comprising the composition. BACKGROUND OF THE INVENTION [0003] The particular sensations mediated by the trigeminal nerve, such as cooling, warming, pungent and salivating are becoming more appreciated by consumers in food, body care and perfumed products. These trigeminal compounds are capable of providing unique characteristics to a large variety of foods and they are even perceived on the skin ...

Claims

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Application Information

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IPC IPC(8): F28D19/00A23L27/00A23L27/10A23L27/20
CPCA23L1/22066A23L1/221A61K8/34A61K8/922A61Q19/00A61K2800/242A61K2800/244A61Q11/00A61Q13/00A61K8/97A23L27/82A23L27/10A61K8/9794A61K8/9789
Inventor MAUREL, CATHERINE DOROTHEALE, ANHBARRA, JEROMESTARKENMANN, CHRISTIAN
Owner FIRMENICH SA
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