Betaine as masker for undesirable off-notes in a dairy and / or plant-based foodstuff

Abstract

The present invention primarily relates to a use of betaine or the use of betaine in combination with homoeriodictyol (HED) for reducing, modifying and / or masking at least one undesirable off-note in a foodstuff, wherein the foodstuff comprises or consists of a processed dairy product, preferably a full-fat milk or low-fat milk, and / or a fortified milk product, and / or a plant-based product, wherein the at least one off-note is not a bitter off- note. Further, the invention relates to a foodstuff, wherein the foodstuff comprises or consists of a processed dairy product, preferably full-fat milk or low-fat milk, and / or a fortified milk product and / or a plant-based product, wherein the foodstuff comprises betaine, wherein at least one undesirable off-note is reduced, modified and / or masked by betaine compared to the same foodstuff lacking betaine, wherein the at least one off-note is not a bitter off-note. Further, the invention relates to a method of producing a foodstuff.

Description

[0001] BETAINE AS MASKER FOR UNDESIRABLE OFF-NOTES IN A DAIRY AND / OR PLANT-BASED FOODSTUFF

[0002] The present invention primarily relates to a use of betaine or the use of betaine in combination with bitter-masking flavonoids in particular homoeriodictyol (HED) for reducing, modifying and / or masking at least one undesirable off-note in a foodstuff, wherein the foodstuff comprises or consists of a processed dairy product, preferably a full-fat milk or low-fat milk, and / or a fortified milk product, and / or a plant-based product, wherein the at least one off-note is not a bitter off-note. Further, the invention relates to a foodstuff, wherein the foodstuff comprises or consists of a processed dairy product, preferably fullfat milk or low-fat milk, and / or a fortified milk product and / or a plant-based product, wherein the foodstuff comprises betaine, wherein at least one undesirable off-note is reduced, modified and / or masked by betaine compared to the same foodstuff lacking betaine, wherein the at least one off-note is not a bitter off-note. Further, the invention relates to a method of producing a foodstuff.

[0003] Further aspects of the present invention will arise from the description below, in particular from the examples, as well as from the attached patent claims.

[0004] The presence of undesirable off-notes in food products, particularly in dairy and soy-based beverages, poses a significant challenge in the food industry. These off-notes, often perceived as unpleasant flavours or aromas, can arise from various sources and significantly impact consumer acceptance and product quality. In dairy and fortified milk products, as well as in plant-based foodstuffs, a variety of specific off-notes can occur: 1. "Cooked" notes in processed dairy products: Traditional heating of bovine milk, essential for controlling microbial growth and inactivating harmful enzymes, can impact the sensory quality of commercial milk products. Prolonged heating or intense treatments like UHT extend shelf life but can lead to the formation of Maillard reaction by-products and sulphur-containing compounds. These contribute to a "cooked" character in heated milk and related products.

[0005] 2. Fishy and marine notes in fortified milk products: Fortified milk products, enhanced with polyunsaturated fatty acids (PUFAs) like alpha-linolenic acid (APA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) from fish sources, e.g., salmon protein hydrolysate. These formulations leverage the nutritional benefits of high-quality protein hydrolysates, making them ideal for promoting health and addressing dietary needs across various consumer groups, comprising individuals with specialized nutritional requirements, such as infants, children, mothers and athletes.. However, PUFAs and their oxidation by-products can impart a fishy taste, affecting the organoleptic properties and reducing consumer acceptance of these PUFA-fortified milk products.

[0006] 3. Soy, beany and green notes in plant-based products: The growing demand for nondairy alternatives, such as soy beverages, stems from concerns like bovine milk allergies, lactose intolerance, and hypercholesterolemia. Soy and other cereal- or legume-based products are valued for their functional benefits, including dietary fibre, vitamins, and antioxidants. However, soy-based UHT alternatives often carry a distinct beany or soy note due to short-chained aliphatic aldehydes and ketones formed during soy growth and processing. This presents a challenge in masking these off-notes in the final product.

[0007] Understanding and addressing these specific off-notes is vital for product development and consumer satisfaction. The food industry continually seeks - and it was, thus, an object of the present invention to provide - innovative approaches to minimize these off-flavours through processing techniques, ingredient selection, and flavour masking technologies, ensuring that the final product meets the desired sensory quality standards.

[0008] Therefore, the primary object of the present invention was to provide a compound or a combination of compounds that have the property of reducing, modifying and / or masking undesirable off-notes, in particular in processed dairy or plant-based foodstuffs. Specifically, it was an object of the present invention to use a compound or a combination of compounds for reducing, modifying and / or masking at least one undesirable off-note in a dairy product, fortified milk powder or a plant-based product. It was further an object of the present invention to provide a foodstuff, wherein at least one undesirable off-note is reduced, modified and / or masked by betaine compared to the same foodstuff lacking said compound or combination of compounds.

[0009] Further objects underlying the present invention follow from the description below and the present patent claims.

[0010] It was found that betaine and the combination of betaine and bitter-masking flavonoids in particular homoeriodictyol (HED), was able to reduce, modify and / or mask undesirable off- notes other than bitter off-notes in processed dairy products, fortified milk products and a plant-based products.

[0011] According to a first aspect of the present invention, the stated objects are achieved by using betaine for reducing, modifying and / or masking at least one undesirable off-note in a foodstuff, wherein the foodstuff comprises or consists of a processed dairy product, preferably a full-fat milk or low-fat milk, and / or a fortified milk product, wherein the fortified milk product preferably comprises at least one component derived from a fish source, preferably a fish protein hydrolysate, more preferably salmon protein hydrolysate, and / or a plant-based product, wherein the at least one off-note is not a bitter off-note and / or wherein the at least one off-note is selected from the group consisting of cooked notes in a processed dairy product, fishy and / or marine notes in a fortified milk product and beany, soy and / or green notes in a plant-based product.

[0012] Betaine has been traditionally explored for its role in enhancing the nutritional value of fortified foods and as a feed enhancer in animal nutrition. However, its potential as a flavour enhancer, taste modulator, or masker of bitter off-notes, is an area with limited understanding but significant interest. A study by Kasai and Koshomizu in 2015 underscored betaine's effectiveness in reducing the bitter and harsh taste of potassium chloride in low-salt processed foods, without affecting the overall flavour profile.

[0013] Consequently, the bitter masking capabilities of betaine have been thoroughly tested in the food industry. To example, a seasoning blend containing betaine, developed to reduce sodium content in food products while maintaining flavour (US20100227023A1). US6217930B1 discloses the use of betaine in baked goods to improve organoleptic properties and shelf life. As a special compound, Pyridinium-Betain has been described as taste modulator (US7175872B2), and a double betaine salt was claimed as useful in a seasoning composition (US4530799A). JP2015177767A discloses a potassium chloride- containing salt preparation comprising betaine to specifically achieve the reduction of bitterness of the added potassium chloride. Additionally, WO2015044136A1 and WO2019140253A1 , relate to it as part of flavour compositions and as a salty taste modifying agent, respectively. WO2015042137A1 also mentions betaine as part of a sweetener composition designed to reduce undesirable oral sensations. Nutriscience USA acknowledges betaine anhydrous for its taste-masking properties, particularly in minimizing bitterness caused by various supplements in sports nutrition beverages (https: / / nutriscienceusa.com / product / betaine / , accessed December 8th2023).

[0014] However, there has not been any patent (application) or other published materials on the use of betaine or betaine in combination with bitter-masking flavonoids, in particular with homoeriodictyol (HED), eriodictyol, naringenin, hesperetin, phloretin, or hesperetindihydrochalcon, as masker of undesirable off-notes other than bitter in a foodstuff as described herein.

[0015] In the present invention, betaine is chemically identical with (trimethylammonio)acetate, trimethylglycine, TMG, glycine betaine or / V, / V, / V-trimethylglycine, wherein betaine is preferably provided in its anhydrous form or as a health-safe salt.

[0016] Preferably, betaine as used in the present invention has the FEMA (Flavour & Extract Manufacturers Association) number 4223, the JECFA (Joint FAO / WHO Expert Committee on Food Additives) number 2265 and the CAS (Chemical Abstract Services) number 107- 43-7.

[0017] An off-note is reduced in a foodstuff, if a consumer of said foodstuff has the impression of a decreased flavour perception of said at least one off-note compared with another foodstuff of the same kind. An off-note is modified in a foodstuff, if a consumer of said foodstuff has the impression of a different flavour perception of said at least one off-note compared with another foodstuff of the same kind. An off-note is masked in a foodstuff, if a consumer of said foodstuff has the impression of an enhanced perception of at least one other flavour other than said at least one off-note, compared with another foodstuff of the same kind.

[0018] Flavour perception is a complex sensory experience that combines the detection and interpretation of various sensations. It is often described in terms of different ‘notes’ to capture the intricacies of a flavour perception. Taste - as main driver of flavour perception - is detected by taste buds, which are specialized sensory organs found mostly on the tongue, as well as in other areas like the mouth’s roof and throat. These taste buds respond to at least five basic tastes: sweet, sour, salty, bitter, and umami (savoury). Bitterness, one of these basic tastes, is typically perceived as an unpleasant taste, as represented by caffeine, and detected in some medicines and medicinal preparations.

[0019] Flavour perception is often the result of the interaction between taste and smell. Smell involves detecting aroma molecules through olfactory receptors in the nose and significantly influences flavour perception by identifying various volatile compounds that add complexity to flavours beyond basic tastes.

[0020] The flavour perception can be evaluated by a sensory evaluation using standardized tests by a group of trained panellists, e.g. the Consensus rate-all-that-apply (Consensus RATA) using Symscript® descriptors, as described in Example 4.

[0021] As part of the present invention, betaine was tested as an additive in the foodstuffs of Examples 1 to 3, which resulted in significant reduction of undesirable off-notes in all tested foodstuffs according to sensory evaluations as described in Example 4. The results of the sensory evaluations are detailed in the attached Figures.

[0022] According to one embodiment of the present invention, betaine may be used for reducing, modifying and / or masking at least one undesirable off-note in a foodstuff, wherein the foodstuff comprises or consists of a processed dairy product, wherein the at least one off- note is not a bitter off-note and / or wherein the at least one off-note is selected from the group consisting of cooked notes.

[0023] Cooked notes in dairy products may originate from prolonged heating or treatments, which may be accompanied by caramelization, the formation of Maillard reaction by-products and sulphur-containing compounds. Cooked notes in dairy products can range from mildly heated, creamy, or custard-like to more intense caramelized or scorched flavours, depending on the extent of the heat treatment. This flavour is distinct from the fresh, slightly sweet taste of raw milk. The presence and intensity of cooked notes can vary widely across different dairy products depending on the manufacturing process, the type of milk used (e.g., cow, goat, buffalo), and any additional treatments or ingredients added.

[0024] An advantage of reducing, modifying and / or masking off-notes in processed dairy products is the increased consumer acceptance of dairy products, especially in variants such as Ultra-High Temperature (UHT) processed products. This processing method, aimed at extending shelf life, often affects taste, and masking these off-notes significantly improves their overall taste appeal.

[0025] Preferably, a processed dairy product according to the present invention is any dairy product that has undergone processing beyond the initial collection of milk, altering their natural state, composition, or flavour. This processing includes all methods of dairy processing known in the art, such as pasteurization, homogenization, fermentation, cheese production or the separation of milk fat, but not limited thereto. Further, a processed dairy product can be transformed into various forms to provide shelf-stable options. These include milk powders, such as whole milk powder, skim milk powder, and infant formula. Preferably, a processed dairy product may be selected from the group of milk drinks (fullfat, low-fat, fat-free), rice pudding, yoghurt, kefir, cream cheese, soft cheese, hard cheese, dried milk powder, whey, butter, buttermilk, ice cream, partially or completely hydrolyzed milk-protein-containing products.

[0026] According to one embodiment of the present invention, betaine may be used for reducing, modifying and / or masking at least one undesirable off-note in a foodstuff, wherein the foodstuff is a fortified milk product, wherein the at least one off-note is not a bitter off-note and / or wherein the at least one off-note is selected from the group consisting of fishy and / or marine notes.

[0027] Fortified milk products are dairy items enhanced with additional nutrients, a process designed to increase their nutritional value and help consumers meet their daily nutrient requirements. The primary aim of fortification is to combat specific nutritional deficiencies prevalent in various populations, including children, pregnant women, and the elderly. Common nutrients added to milk comprise Vitamin D, Vitamin A, folic acid and / or PUFAs, preferably omega-3 fatty acids, such as APA, EPA and / or DHA, and / or omega-6 fatty acids.

[0028] In certain embodiments, the fortified milk product comprises at least one component derived from a fish source. Preferably, the fish source component is a fish protein hydrolysate, more preferably salmon protein hydrolysate.

[0029] In certain embodiments of the present invention, the fortified milk product may be a protein- enriched product selected from the group of dairy and non-dairy beverages (e.g., milk alternatives, smoothies, sports drinks, protein shakes), snacks and bars (e.g., protein bars, baked goods), infant and maternal nutrition products (e.g., infant formulas, lactation supplements), medical and clinical nutrition formulations (e.g., for patients with specific dietary needs or recovery requirements), powdered supplements (e.g., protein powder), functional foods or food ingredients, but not limited thereof.

[0030] An advantage of reducing, modifying and / or masking off-notes in fortified milk products is their increased acceptance by consumers. These groups would benefit from consuming fortified milk products but might otherwise refrain from doing so due to taste issues.

[0031] According to one embodiment of the present invention betaine may be used for reducing, modifying and / or masking at least one undesirable off-note in a foodstuff, wherein the foodstuff a plant-based product, wherein the at least one off-note is not a bitter off-note and / or wherein the at least one off-note is selected from the group consisting of soy, beany and / or green notes in a plant-based product.

[0032] Plant-based products may carry a distinct beany, soy or green note due to short-chained aliphatic aldehydes and ketones formed during growth and processing of the ingredient plant material. The term ‘beany’ generally describes flavours reminiscent of raw or undercooked beans. It can range from a fresh, green, grassy note to a more pronounced, sometimes unpleasant, raw legume taste.

[0033] Preferably, a plant-based product may be selected from the group of foodstuffs based on soy protein or other soybean fractions, including soy milk and its derivatives, beverages with isolated or enzymatically treated soy protein, drinks with soy flour, products containing soy lecithin, fermented items like tofu and tempeh and their derivatives and with mixtures incorporating fruit preparations and optional flavours, dairy-like products (such as milk-type, yoghurt-type, dessert-type, ice cream) made from plant materials like oat, almond, cashew, coconut, hemp, pea, lupine, lentils, faba beans, chickpea, rice, and canola, and non-dairy drinks enriched with plant materials.

[0034] An advantage of reducing, modifying and / or masking off-notes in plant-based products is an enhanced consumer acceptance. Beany, soy or green notes are often regarded as undesirable off-notes in the final product, especially in Western cultures. Specific compounds, such as aldehydes, ketones, and alcohols, which are formed during the breakdown of unsaturated fatty acids, are often responsible for these beany or green notes. Enzymatic activities in the raw beans also play a role in developing these perceived off- notes. The presence and intensity of these notes vary across different plant-based products. Factors like the type of legume used (e.g., soy, peas, lentils), the form (e.g., whole, flour, isolate), and the presence of other ingredients that may mask or alter these flavours can affect the overall sensory experience. Consumers may prefer plant-based products that have a neutral taste profile, more akin to their animal-based counterparts. Additionally, there is a consensus that shifting from dairy products to plant-based foodstuffs aligns with the principles of sustainable agriculture and animal welfare.

[0035] According to one embodiment of the present invention there is a use, wherein betaine is used in combination with at least one other compound for reducing, modifying and / or masking an undesirable off-note, preferably wherein the at least one compound is selected from the group of bitter masking flavonoids, more preferably wherein the at least one compound is homoeriodictyol (HED), eriodictyol, naringenin, hesperetin, phloretin, or hesperetindihydrochalcon, preferably homoeriodictyol or eriodictyol, most preferably homoeriodictyol, preferably wherein the mass-to-mass ratio of betaine and the at least one compound is in a range of 2000:1 and 50:1 , preferably in range of 1000:1 and 100:1 , more preferably in a range of 800:1 and 400:1 .

[0036] HED has the FEMA (Flavour & Extract Manufacturers Association) number 4228, the JECFA (Joint FAO / WHO Expert Committee on Food Additives) number 2256 and the CAS (Chemical Abstract Services) number 462631 -45-2. A betaine-HED combination was tested as an additive in the foodstuffs of Examples 1 to 3 and resulted in significant reduction of undesirable off-notes in all tested foodstuffs according to sensory evaluations as described in Example 4. The results of the sensory evaluations are detailed in the attached Figures.

[0037] Another embodiment of the present invention relates to a use as described above, wherein the amount of betaine or the combination of betaine and the at least one other compound, is sufficient to reduce, modify and / or mask the at least one undesirable off-note in the foodstuff.

[0038] Preferably, the amount of betaine or the amount of the combination of betaine and the at least other compound is defined as sufficient to reduce at least one off-note in the foodstuff, wherein the consumer of said foodstuff has the impression of a decrease in the taste perception of said at least one off-note compared with a foodstuff of the same kind without betaine or without the combination of betaine and the at least one other compound.

[0039] Preferably, the amount of betaine or the amount of the combination of betaine and the at least other compound is defined as sufficient to modify at least one off-note in the foodstuff, wherein the consumer of said foodstuff the impression of a different taste perception other than said at least one off-note compared with a foodstuff of the same kind without any betaine or without the combination of betaine and the at least one other compound.

[0040] Preferably, the amount of betaine or the amount of the combination of betaine and the at least other compound is defined as sufficient to mask at least one off-note in the foodstuff, wherein the consumer of said foodstuff has an enhanced perception of at least one other taste other than said at least one off-note compared with a foodstuff of the same kind without any betaine or without the combination of betaine and the at least one other compound.

[0041] Another embodiment of the present invention relates to a use as described above, wherein the at least one undesirable off-note originates from the group consisting of Maillard reaction by-products, sulphur-containing compounds such as hydrogen sulphide and dimethyl sulphide, polyunsaturated fatty acids (PUFAs), such as ALA, EPA and DHA, oxidative PUFA by-products, short-chained alcohols, short-chained aldehydes, short- chained ketones, lactones, furans, methoxy pyrazines, and Strecker aldehydes, and / or wherein the foodstuff contains one or more compounds selected from the group consisting of Maillard reaction by-products, sulphur-containing compounds such as hydrogen sulphide and dimethyl sulphide, polyunsaturated fatty acids (PUFAs), such as ALA, EPA and DHA, oxidative PUFA by-products, short-chained alcohols, short-chained aldehydes, short- chained ketones, lactones, furans, methoxy pyrazines, and Strecker aldehydes. A second aspect according to the present invention relates to a foodstuff, wherein the foodstuff comprises or consists of a processed dairy product, preferably full-fat milk or low- fat milk, and / or a fortified milk product and / or a plant-based product, wherein the foodstuff comprises betaine, wherein at least one undesirable off-note is reduced, modified and / or masked by betaine compared to the same foodstuff lacking betaine, wherein the at least one off-note is not a bitter off-note and / or wherein the at least one off-note is selected from the group consisting of cooked notes in a processed dairy product, fishy and / or marine notes in a fortified milk product and beany, soy and / or green notes in a plant-based product.

[0042] In one embodiment according to the present invention, a foodstuff as described above comprises or consists of a processed dairy product, preferably full-fat milk or low-fat milk, wherein the foodstuff comprises betaine, wherein at least one undesirable off-note is reduced, modified and / or masked by betaine compared to the same foodstuff lacking betaine, wherein the at least one off-note is not a bitter off-note and / or wherein the at least one off-note is selected from the group consisting of cooked notes.

[0043] In one embodiment, a foodstuff as described above comprises or consists of a fortified milk product, wherein the foodstuff comprises betaine, wherein at least one undesirable off-note is reduced, modified and / or masked by betaine compared to the same foodstuff lacking betaine, wherein the at least one off-note is not a bitter off-note and / or wherein the at least one off-note is selected from the group consisting of fishy and / or marine notes.

[0044] Additionally, in one embodiment a foodstuff as described above comprises or consists of a plant-based product, wherein the foodstuff comprises betaine, wherein at least one undesirable off-note is reduced, modified and / or masked by betaine compared to the same foodstuff lacking betaine, wherein the at least one off-note is not a bitter off-note and / or wherein the at least one off-note is selected from the group consisting soy, beany and / or green notes.

[0045] In one embodiment according to the present invention relates to a foodstuff as described above, wherein the foodstuff comprises at least one other compound for reducing, modifying and / or masking an undesirable off-note, preferably wherein the at least one compound is homoeriodictyol (HED), preferably wherein the mass-to-mass ratio of betaine and the at least one other compound is in a range of 2000:1 and 50:1 , preferably in range of 1000:1 and 100:1 , more preferably in a range of 800:1 and 400:1.

[0046] Preferably, there is provided a foodstuff as described above, wherein the amount of betaine or the combination of betaine and the at least one other compound in the foodstuff, is sufficient to reduce, modify and / or mask the at least one undesirable off-note in said foodstuff. Preferably, there is provided a foodstuff as described above, wherein the amount of betaine in full-fat milk is in a range of 5 to 200 ppm, preferably in a range of 30 to 100 ppm, and wherein the amount for low-fat milk is in the range of 5 to 200 ppm, preferably in a range of 30 to 50 ppm, and wherein the amount for a plant-based product is in the range of 5 to 200 ppm, preferably in a range of 30 to 50 ppm, and wherein the amount in fortified milk powder is in the range of 5 to 200 ppm, preferably 25 to 75 ppm, in each case based on the total mass of the respective foodstuff.

[0047] Preferably, there is provided a foodstuff as described above, wherein the combined amount of betaine and the at least one other compound is sufficient for reducing, modifying and / or masking the at least one undesirable off-note in a dairy and / or plant-based product and / or wherein the combined amount in full-fat milk is in a range of 5 to 200 ppm, preferably in a range of 10 to 30 ppm, and wherein the combined amount in low-fat milk is in the range of 5 to 200 ppm, preferably in a range of 10 to 30 ppm, and wherein the combined amount for a plant-based product is in the range of 5 to 200 ppm, preferably in a range of 50 to 75 ppm, and wherein the combined amount in fortified milk powder is in the range of 5 to 200 ppm, preferably 25 to 75 ppm, in each case based on the total mass of the respective foodstuff.

[0048] In one embodiment, there is provided a foodstuff as described above, wherein the at least one undesirable off-note originates from the group consisting of Maillard reaction byproducts, sulphur-containing compounds such as hydrogen sulphide and dimethyl sulphide, polyunsaturated fatty acids (PUFAs), such as ALA, EPA and DHA, oxidative PUFA by-products, short-chained alcohols, short-chained aldehydes, short-chained ketones, lactones, furans, methoxy pyrazines, and Strecker aldehydes, and / or wherein the foodstuff contains one or more compounds selected from the group consisting of Maillard reaction by-products, sulphur-containing compounds such as hydrogen sulphide and dimethyl sulphide, polyunsaturated fatty acids (PUFAs), such as ALA, EPA and DHA, oxidative PUFA by-products, short-chained alcohols, short-chained aldehydes, short- chained ketones, lactones, furans, methoxy pyrazines, and Strecker aldehydes.

[0049] According to another embodiment there is provided a foodstuff as described above, wherein the foodstuff is a beverage and / or a solid mixture, such as a powder.

[0050] Another aspect according to the present invention relates to a method of producing a foodstuff, preferably a foodstuff according to any one of the previous aspects and according to any one of the embodiments thereof, comprising or consisting of the following steps: a) providing a foodstuff with at least one undesirable off-note, wherein the foodstuff comprises or consists of a processed dairy product, preferably full-fat milk or low-fat milk, and / or a fortified milk product and / or a plant-based product, wherein the at least one off-note is not a bitter off-note and / or wherein the off-note is selected from the group consisting of cooked notes in a processed dairy product, fishy and / or marine notes in a fortified milk product and beany, soy and / or green notes in a plant-based product, (b.1) adding betaine, preferably in an amount according to any one of the previous embodiments, or (b.2) adding a combination of betaine and at least one other compound, preferably wherein the at least one compound is homoeriodictyol (HED), preferably wherein the mass-to-mass ratio of betaine and the at least one other compound is in a range of 2000:1 and 50:1 , preferably in range of 1000:1 and 100:1 , more preferably in a range of 800:1 and 400:1 , preferably in an amount according to any one of the sixth to the ninth aspect, wherein the at least one undesirable off-note is reduced, modified and / or masked compared to the foodstuff provided in step (a).

[0051] Regarding preferred embodiments of such a method, the above described (in particular regarding preferred features, such as e.g. the off-notes) applies accordingly.

[0052] Depending on the individual application or product, betaine or, respectively, a combination of betaine and, in particular, HED may be used in combination with other bitter masking flavonoids and further non-flavonoid bitter masking compounds, e.g., gamma-amino butyric acid, sodium salts, artificial maskers from Senomyx or Givaudan, further taste modifying ingredients, e.g., sweet modifying ingredients, particularly rebaudiosides, steviosides, rubusosides, mogrosides, phyllodulcin, sweet proteins such as thaumatin, brazzein, monellin, etc., umami (glutamates, nucleotides such as AMP, GMP, rubemamine, rubescenamine, etc.) or kokumi (e.g. gamma-glutamylpeptide) tasting or modifying ingredients and / or ingredients reducing astringency, e.g. alkamides such as pellitorin, spilanthol, sanshools etc.

[0053] The invention will now be described in more detail hereinafter with references to the examples. Further aspects of the present invention are disclosed in the accompanying claims.

[0054] Brief Description of the Figures

[0055] Figure 1 (FIG 1): Symscript® descriptors used in the Consensus RATA as described in

[0056] Example 4 for heated milk, fortified milk and plant-based UHT beverages.

[0057] Figure 2 (FIG 2): Line plots of the sensory evaluation of full-fat milk (Example 1)

[0058] Figure 3 (FIG 3): Line plots of the sensory evaluation of low-fat milk (Example 1). Figure 4 (FIG 4): Line plots of the sensory evaluation of fortified milk powder (Example 2).

[0059] Figure 5 (FIG 5): Line plots of the sensory evaluation of a plant-based beverage (Example 3).

[0060] Examples

[0061] Example 1 : Preparation protocol for heated milk samples.

[0062] For preparing full-fat and low-fat milk samples, betaine or a combination of betaine and HED (625:1) was added to pasteurized full-fat and low-fat milk, followed by thorough mixing. The mixture was then retorted at 121 °C for 10 minutes. After retorting, the milk samples were rapidly cooled in an ice bath. Once adeguately cooled, the samples were aged in a chiller at 4 °C for a minimum of three days before conducting sensory evaluations. Different samples were prepared, whereas betaine or the combined betaine-HED was added at the following amounts for full-fat milk: 10 ppm, 20 ppm, 30 ppm, 50 ppm, 100 ppm or 150 ppm. For low-fat milk betaine was added at the following amounts: 10 ppm, 30 ppm, 50 ppm, 100 ppm and 150 ppm and the combined betaine-HED was added at the following amounts: 10 ppm, 20 ppm, 30 ppm, 50 ppm or 100 ppm.

[0063] Example 2: Preparation protocol for fortified milk powder.

[0064] For the preparation of fortified milk powder samples, milk powder (28% fat, 24% protein) and salmon protein hydrolysate were hydrated in water at 60 °C for 4 minutes using a high shear mixer set to 5,000 rpm, in the amounts indicated in Table 1 .

[0065] Table 1 : Dosages of ingredients used in preparation of PUFA-fortified milk base. Betaine or a combination of betaine and HED (625:1) was then added to the mixture in the required dosages. The samples were allowed to cool to room temperature prior to conducting sensory evaluations. Different samples were prepared, whereas betaine or the combined betaine-HED was added at the following amounts: 30 ppm, 50 ppm or 100 ppm.

[0066] Example 3: Preparation protocol for a soy-based beverage.

[0067] A plant-based beverage was prepared using the following protocol:

[0068] Gellan gum and carrageenan were first hydrated in water at 50-55 °C under high shear mixing at 4000 rpm. An emulsifier was dissolved in vegetable oil (sunflower oil with 80% oleic acid content). Separately, soy protein isolate (87.4% protein) was hydrated in water.

[0069] Table 2: Dosages of ingredients used in preparation of a soy-based beverage.

[0070] The hydrated soy protein isolate and the emulsifier mixture were then added to the stabilizer solution. This mixture was homogenized at 200 / 50 bar and underwent double pasteurization at 75 °C for 15 minutes and at 95 °C for 5 minutes to create the plant-based beverage base. Betaine or a combination of betaine and HED (625:1) was added to the base in the required dosages. After sufficient cooling, the samples were aged in a chiller at 4 °C for at least three days before sensory evaluation was conducted. Different samples were prepared. Betaine orthe combined betaine-HED was added at the following amounts: 10 ppm, 30 ppm, 50 ppm, 75 ppm, 100 ppm and 150 ppm. Example 4: Sensory evaluation.

[0071] For the sensory evaluation of off-notes in dairy products, fortified milk products and soybased beverages, a Consensus rate-all-that-apply (Consensus RATA) question format was performed.

[0072] A panel of eight trained panelists used Symscript® descriptors (Figure 1 (FIG 1)) to evaluate the sensory profiles of various products in comparison to a reference product. The intensity of each attribute was rated on a scale from 0 to 5, where 0 indicated 'not perceived', 1 'very low', and 5 'very high'. To ensure objectivity, the products were presented to the panelists in a random sequence and were blinded with a random three- digit code. The panelists were instructed to independently evaluate the products in the order presented to them.

[0073] An average sensory profile for each product was compiled by calculating the mean of the ratings provided by all panellists. Additionally, to further refine the sensory analysis, a discussion was held among the panellists to reach a consensus on the sensory profile of each product, based on these averaged profiles. This collaborative approach ensured a more comprehensive and accurate understanding of the sensory characteristics of the evaluated products.

[0074] The results showing the intensities of selected taste notes dependent on the amount of betaine or betaine-HED were depicted as line plots for full-fat milk (Figure 2 (FIG 2)), low- fat milk (Figure 3 (FIG 3)), fortified milk powder (Figure 4 (FIG 4)) and plant-based beverages (Figure 5 (FIG 5)).

[0075] Additional examples for the use of betaine or a combination of betaine and HED as a masker of undesirable off-notes in dairy and / or plant-based foodstuff have been illustrated in Examples 5 and 6.

[0076] Example 5: Preparation protocol for goat milk

[0077] In the preparation of a goat milk sample, betaine, or a combination of betaine and HED (625:1), can be added to goat milk at a dosage of 0.03% w / w, thoroughly mixed, and pasteurized at 90 °C for 10 minutes, before being cooled in an ice bath and stored in a chiller until consumption. Example 6: Preparation protocol for a pea-based beverage

[0078] An alternative pea-based beverage can be prepared using the following protocol, with ingredients shown in Table 3.

[0079] Table 3: Dosages of ingredients used in preparation of pea-based beverage.

[0080] First, dry blend gellan gum and stabiliser with sugar at ratio of 1 :5 (gellan gum and stabiliser: sugar). Hydrate stabiliser-sugar dry blend in water at 70 °C under high shear mixing for 15 minutes. Next, hydrate pea protein isolate using the remaining water at 25 °C for 30 minutes. Following hydration, add pea protein isolate to the hydrated stabiliser-sugar mixture, and mix well.

[0081] Dissolve an emulsifier in vegetable oil (sunflower oil with 80% oleic acid content). Upon complete dissolution, the emulsifier-vegetable oil mixture is transferred to the pea protein isolate-stabiliser-sugar mixture and mixed under high shear for 15 minutes.

[0082] Betaine or a combination of betaine and HED is then added to the mixture and mixed well. The final mixture is heated to 65-70 °C and homogenised at 250 / 50 bars. The homogenised mixture is double pasteurised at 75 °C for 15 minutes and 95 °C for 5 minutes, followed by cooling in an ice bath to 4-10 °C, with occasional shaking. After sufficient cooling, the sample is aged in a chiller at 4 °C for at least three days before consumption.

Claims

Claims1 . Use of betaine, for reducing, modifying and / or masking at least one undesirable off- note in a foodstuff, wherein the foodstuff comprises or consists of a processed dairy product, preferably a full-fat milk or low-fat milk, and / or a fortified milk product, wherein the fortified milk product preferably comprises at least one component derived from a fish source, preferably a fish protein hydrolysate, more preferably salmon protein hydrolysate, and / or a plant-based product, wherein the at least one off-note is not a bitter off-note and / or wherein the at least one off-note is selected from the group consisting of cooked notes in a processed dairy product, fishy and / or marine notes in a fortified milk product and beany, soy and / or green notes in a plant-based product.

2. Use according to claim 1 , wherein betaine is used in combination with at least one other compound for reducing, modifying and / or masking an undesirable off-note, preferably wherein the at least one compound is homoeriodictyol (HED), preferably wherein the mass- to-mass ratio of betaine and the at least one compound is in a range of 2000:1 and 50:1 , preferably in range of 1000:1 and 100:1 , more preferably in a range of 800:1 and 400:1 .

3. Use according to claim 1 or 2, wherein the amount of betaine or the combination of betaine and the at least one other compound is sufficient to reduce, modify and / or mask the at least one undesirable off-note in a foodstuff.

4. Use according to any one of claims 1 to 3, wherein the at least one undesirable off- note originates from the group consisting of Maillard reaction by-products, sulphur- containing compounds such as hydrogen sulphide and dimethyl sulphide, polyunsaturated fatty acids (PUFAs), such as ALA, EPA and DHA, oxidative PUFA by-products, short- chained alcohols, short-chained aldehydes, short-chained ketones, lactones, furans, methoxy pyrazines, and Strecker aldehydes, and / or wherein the foodstuff contains one or more compounds selected from the group consisting of Maillard reaction by-products, sulphur-containing compounds such as hydrogen sulphide and dimethyl sulphide, polyunsaturated fatty acids (PUFAs), such as ALA, EPA and DHA, oxidative PUFA by-products, short-chained alcohols, short-chained aldehydes, short-chained ketones, lactones, furans, methoxy pyrazines, and Strecker aldehydes.

5. Foodstuff, wherein the foodstuff comprises or consists of a processed dairy product, preferably full-fat milk or low-fat milk, and / or a fortified milk product and / or a plant-based product, wherein the foodstuff comprises betaine, wherein at least one undesirable off-note is reduced, modified and / or masked by betaine compared to the same foodstuff lackingbetaine, wherein the at least one off-note is not a bitter off-note and / or wherein the at least one off-note is selected from the group consisting of cooked notes in a processed dairy product, fishy and / or marine notes in a fortified milk product and beany, soy and / or green notes in a plant-based product.

6. Foodstuff according to claim 5, comprising at least one other compound for reducing, modifying and / or masking an undesirable off-note, preferably wherein the at least one compound is homoeriodictyol (HED), preferably wherein the mass-to-mass ratio of betaine and the at least one other compound is in a range of 2000:1 and 50:1 , preferably in range of 1000:1 and 100:1 , more preferably in a range of 800:1 and 400:1.

7. Foodstuff according to claim 5 or 6, wherein the amount of betaine or the combination of betaine and the at least one other compound is sufficient to reduce, modify and / or mask the at least one undesirable off-note in a foodstuff.

8. Foodstuff according to any one of claims 5 to 7, wherein the amount of betaine in full-fat milk is in a range of 5 to 200 ppm, preferably in a range of 30 to 100 ppm, and wherein the amount for low-fat milk is in the range of 5 to 200 ppm, preferably in a range of 30 to 50 ppm, and wherein the amount for a plant-based product is in the range of 5 to 200 ppm, preferably in a range of 30 to 50 ppm, and wherein the amount in fortified milk powder is in the range of 5 to 200 ppm, preferably 25 to 75 ppm, in each case based on the total mass of the respective foodstuff.

9. Foodstuff according to claim 6 or 7, wherein the combined amount of betaine and the at least one other compound is sufficient for reducing, modifying and / or masking the at least one undesirable off-note in a dairy and / or plant-based product and / or wherein the combined amount in full-fat milk is in a range of 5 to 200 ppm, preferably in a range of 10 to 30 ppm, and wherein the combined amount in low-fat milk is in the range of 5 to 200 ppm, preferably in a range of 10 to 30 ppm, and wherein the combined amount for a plantbased product is in the range of 5 to 200 ppm, preferably in a range of 50 to 75 ppm, and wherein the combined amount in fortified milk powder is in the range of 5 to 200 ppm, preferably 25 to 75 ppm, in each case based on the total mass of the respective foodstuff.

10. Foodstuff according to any one of claims 5 to 9, wherein the at least one undesirable off-note originates from the group consisting of Maillard reaction by-products, sulphur- containing compounds such as hydrogen sulphide and dimethyl sulphide, polyunsaturated fatty acids (PUFAs), such as ALA, EPA and DHA, oxidative PUFA by-products, short- chained alcohols, short-chained aldehydes, short-chained ketones, lactones, furans, methoxy pyrazines, and Strecker aldehydes,and / or wherein the foodstuff contains one or more compounds selected from the group consisting of Maillard reaction by-products, sulphur-containing compounds such as hydrogen sulphide and dimethyl sulphide, polyunsaturated fatty acids (PUFAs), such as ALA, EPA and DHA, oxidative PUFA by-products, short-chained alcohols, short-chained aldehydes, short-chained ketones, lactones, furans, methoxy pyrazines, and Strecker aldehydes.11 . Foodstuff according to any one of claims 5 to 10, wherein the foodstuff is a beverage and / or a solid mixture, such as a powder.

12. Method of producing a foodstuff, preferably a foodstuff according to any one of claims 5 to 11 , comprising or consisting of the following steps:(a) providing a foodstuff with at least one undesirable off-note, wherein the foodstuff comprises or consists of a processed dairy product, preferably full-fat milk or low-fat milk, and / or a fortified milk product and / or a plant-based product, wherein the at least one off- note is not a bitter off-note and / or wherein the off-note is selected from the group consisting of cooked notes in a processed dairy product, fishy and / or marine notes in a fortified milk product and beany, soy and / or green notes in a plant-based product,(b.1) adding betaine, preferably in an amount according to claim 7 or 8, or(b.2) adding a combination of betaine and at least one other compound, preferably wherein the at least one compound is homoeriodictyol (HED), preferably wherein the mass- to-mass ratio of betaine and the at least one other compound is in a range of 2000:1 and 50:1 , preferably in range of 1000:1 and 100:1 , more preferably in a range of 800:1 and 400:1 , preferably in an amount according to any one of claims 7 to 9, wherein the at least one undesirable off-note is reduced, modified and / or masked compared to the foodstuff provided in step (a).

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