Food composition and method for masking off-flavor in food composition

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Incorporating allyl isothiocyanate, 1-hexanol, and butyric acid into food compositions at specific concentrations masks the off-flavors from hydrolyzed medium-chain fatty acids, enhancing flavor stability in aqueous-phase foods.

WO2026105542A1 Publication Date: 2026-05-21THE NISSHIN OILLIO GRP LTD

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Patent Information

Application Number: PCT/JP2025/036994
Authority / Receiving Office: WO · WO
Patent Type: Applications
Current Assignee / Owner
Priority Date: 2024-11-13
Filing Date: 2025-10-21
Publication Date: 2026-05-21

Application Information

Patent Timeline

13 Nov 2024

Priority

21 Oct 2025

Application

PCT/JP2025/036994

21 May 2026

Publication

WO2026105542A1

IPC: A23D7/005; A23L27/00; A23L27/60

CPC: A23L27/00; A23D7/005; A23L27/60

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Application Domain

Edible oils/fats ingredients

Technology Topics

Biotechnology Off-flavour

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AI Technical Summary

Technical Problem

Medium-chain fatty acid triglycerides in aqueous-phase foods undergo hydrolysis, releasing free fatty acids that impart a distinctive off-flavor, such as a soapy taste, which can impair the flavor of the food.

Method used

Incorporating specific fragrance components like allyl isothiocyanate, 1-hexanol, 2-heptanone, and butyric acid into the food composition at predetermined concentrations to mask the off-flavors from free medium-chain fatty acids.

Benefits of technology

Effectively reduces the perception of off-flavors derived from free medium-chain fatty acids, maintaining the flavor quality of aqueous-phase foods.

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Abstract

The present invention addresses the problem of providing technology that can reduce off-flavors derived from free medium-chain fatty acids in aqueous-phase-containing foods containing triglycerides that contain medium-chain fatty acids as constituent fatty acids.　The present invention provides a food composition, said food composition comprising an oil phase and aqueous phase and comprising a prescribed amount of one or more components selected from the group consisting of allyl isothiocyanate, 1-hexanol, 2-heptanone, and butyric acid, wherein the oil phase contains a medium-chain fatty acid, and the medium-chain fatty acid is in the form of a triglyceride constituent fatty acid and / or in the form of a free medium-chain fatty acid.

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