Flavored food and beverage products

Abstract

A method for enhancing the sweetness of a sweetener in a food or beverage product comprises adding naringenin in an amount of 50 ppm to 200 ppm by weight, based on the total weight of the product, to the product, wherein the naringenin does not block the bitter taste of the product when compared to a beverage without naringenin. Also provided herein is a food or beverage product comprising naringenin in an amount of 50 to 200 ppm by weight, based on the total weight of the product, and a sweetener, wherein the product is not selected from coffee, tea, cosmetics, and pharmaceuticals.

Description

Technical Field

[0001] The invention described herein has utility in foods and beverages, particularly those that rely on sweeteners and other flavoring components, and more particularly those that may rely on compounds and ingredients found in nature. Background Art

[0002] Naringenin (2,3-dihydro-5,7-dihydroxy-2(-4-hydroxyphenyl)-4H-1-benzopyran-4-one) has been reported as an antioxidant and therapeutic agent in dietary supplements, teas, cosmetic formulations, and pharmaceutical products. Naringenin has also been reported as a bitterness blocker, for example, in coffee. Summary of the Invention

[0003] Provided herein is a method of enhancing the sweetness of a sweetener in a food and beverage product, comprising adding naringenin to the product in an amount of 30 ppm to 200 ppm by weight, based on the total weight of the product, wherein the naringenin does not block the bitter taste of the product when compared to a beverage without naringenin.

[0004] Also provided herein is a food or beverage product comprising: naringenin in an amount of 30 to 200 ppm by weight, based on the total weight of the product; and a sweetener, wherein the product is not a product selected from coffee, tea, cosmetics, and medicines. BRIEF DESCRIPTION OF THE DRAWINGS

[0005] Figure 1 Shown is the effect of 125 ppm naringenin in sucrose sweetened water.

[0006] Figure 2 Shown is the effect of 175 ppm naringenin in sucrose sweetened water.

[0007] Figure 3 Shown is the effect of 175 ppm naringenin in a sucrose sweetened sample.

[0008] Figure 4 Shown is the effect of 125 ppm naringenin in a sucrose sweetened sample.

[0009] Figure 5 The effect of 125 ppm and 150 ppm naringenin in high fructose corn syrup (HFCS) solution is shown.

[0010] Figure 6 The effect of 10, 50, 100 and 200 ppm naringenin in sucrose solution is shown.

[0011] Figure 7 The effect of 50, 100 and 150 ppm naringenin in sucrose solution is shown.

[0012] Figure 8 The effect of 100 ppm naringenin in an orange juice-based soft drink is shown.

[0013] Figure 9 The effect of 10, 25 and 50 ppm naringenin in Reb A sweetened samples is shown.

[0014] Figure 10 The effect of 10, 25, 50 ppm, 75, 100, and 150 ppm naringenin in Reb A sweetened samples is shown.

[0015] Figure 11 Shown are the effects of 10, 25, 50 ppm, 75, 100 and 150 ppm naringenin in SG95 (stevioside) sweetened samples.

[0016] Figure 11 Shown are the effects of 10, 25, 50 ppm, 75, 100 and 150 ppm naringenin in SG95 (stevioside) sweetened samples.

[0017] Figure 13 Shown is the effect of naringenin in stevia-sweetened lemon-flavored bottled water.

[0018] Figure 14 Shown is the effect of naringenin in stevia-sweetened strawberry-flavored bottled water. DETAILED DESCRIPTION

[0019] For purposes of the specification herein and the claims that follow, use of "or" means "and / or" unless otherwise indicated. Similarly, "comprise," "comprises," "comprising," "include," "includes," and "including" are used interchangeably and are not intended to be limiting.

[0020] It should also be understood that when the term "comprising" is used in the description of various embodiments, those skilled in the art will understand that in some specific cases, the language "essentially consisting of..." or "consisting of..." may be used instead to describe an embodiment.

[0021] In one embodiment, naringenin is provided in a food or beverage in an amount of 50 ppm to 200 ppm by weight based on the total weight of the beverage, particularly in combination with sucrose or fructose, more particularly in combination with 5% by weight of sucrose or fructose based on the total weight of the food or beverage.

[0022] In one embodiment, naringenin is provided in a food or beverage in an amount of 75 ppm to 200 ppm by weight based on the total weight of the beverage.

[0023] In a further embodiment, the amount of naringenin provided in the food or beverage is from 125 ppm to 200 ppm by weight based on the total weight of the beverage.

[0024] In another embodiment, the amount of naringenin provided in the food or beverage is from 125 ppm to 175 ppm by weight based on the total weight of the beverage.

[0025] In another embodiment, naringenin is provided in a food or beverage in an amount of 30 ppm to 175 ppm by weight based on the total weight of the beverage.

[0026] In another embodiment, naringenin is provided in a food or beverage in an amount of 30 ppm to 100 ppm by weight based on the total weight of the beverage.

[0027] In another embodiment, the amount of naringenin provided in the food or beverage is from 30 ppm to 75 ppm by weight based on the total weight of the beverage.

[0028] In another embodiment, the amount of naringenin provided in the food or beverage is 30 ppm to 50 ppm by weight based on the total weight of the beverage.

[0029] It has been found that naringenin, when tasted in water or in a model beverage solution of water and / or citric acid, does not have a sweet taste on its own (for the most part). However, when combined with other sweeteners, naringenin provides a sweetness enhancement to compositions containing sweeteners. In some embodiments, naringenin provides a Brix equivalent of 1-2° sucrose equivalents. Surprisingly, naringenin was found to not reduce the bitterness of some of the formulations tested herein. In addition, it was found that in some formulations, naringenin actually added bitterness.

[0030] In some embodiments, the methods and compositions provided herein can be provided in the absence of substantially no bitter substances, i.e., in an amount lower than that in which the bitter substances impart bitterness to food or beverages. In specific embodiments, the compositions and methods provided herein can be provided in the absence of bitter substances. The bitter substances can be selected from the group consisting of xanthine alkaloids (e.g., caffeine, theobromine), quinoline derivatives (e.g., quinine), polyphenols (e.g., catechol, flavonols, γ-oryzanol, hesperetin), pharmaceutically active compounds (e.g., fluoroquinolone antibiotics, aspirin, β-lactam antibiotics, ambroxol, paracetamol, aspirin, guaifenesin), denatonium benzoate, sucrose octaacetate, potassium chloride, magnesium salts, urea, bitter amino acids (e.g., tryptophan), and bitter peptide fragments (e.g., with terminal leucine or isoleucine groups).

[0031] In another embodiment, naringenin enhances the flavor profile of a food or beverage, particularly the candy intensity and vanilla intensity in orange and grass flavored bottled water.

[0032] In another embodiment, naringenin enhances the overall mouthfeel of a food or beverage.

[0033] In another embodiment, the food or beverage provided herein is not a tea or coffee product, and more particularly, the food or beverage provided herein is not a coffee food or beverage.

[0034] In another embodiment, the sweeteners provided herein are selected from common sugar sweeteners, such as sucrose, fructose (e.g., D-fructose), glucose (e.g., D-glucose); sweetener compositions containing natural sugars, such as corn syrup (including high fructose corn syrup) or other syrups or sweetener concentrates from natural fruit and vegetable sources; semi-synthetic "sugar alcohol" sweeteners such as erythritol, isomalt, lactitol, mannitol, sorbitol, xylitol, maltodextrin, glycerol; , threitol, arabitol, ribitol and galactitol; artificial sweeteners such as miracle fruit protein, aspartame, super aspartame, saccharin, saccharin sodium, acesulfame potassium, cyclamates, sodium cyclamates and alitame; other sweeteners such as trehalose, raffinose, melibiose, raffinose, palatinose, lactulose, cyclamic acid, monk fruit sugar, tagatose (e.g., D-tagatose), maltose, galactose (e.g., D-galactose), L-rhamnose, D-sorbitol, Sugar, maunose (e.g., D-mannose), lactose, L-arabinose, D-ribose, D-glyceraldehyde, curculin, brazin, mogroside, neohesperidin dihydrochalcone (NHDC), neotame and other aspartame derivatives, D-tryptophan, D-leucine, D-threonine, glycine, D-asparagine, D-phenylalanine, L-proline, maltitol, hydrogenated glucose syrup (HGS), The sweetener is a sweetener selected from the group consisting of magap, sucralose, N-(4-cyanophenyl)-N-(2,3-methylenedioxybenzyl)guanidineacetic acid, sucrononate, sucrooctate, monatin, glycochalin, hydrogenated starch hydrolysate (HSH), stevioside, rebaudioside A, rebaudioside D, rebaudioside M, and other sweet stevia-based glycosides, monk fruit, thaumatin, monellin, carrelame, and other guanidine-based sweeteners. In particular, the sweetener is a high-potency sweetener, in particular, it is selected from the group consisting of saccharin, aspartame, cyclamates, sucralose, saccharin, stevia, rebaudioside A, neotame, acesulfame potassium, sucrose, glucose, fructose, and sorbitol, more particularly, it is selected from the group consisting of fructose and stevia.

[0035] In a further embodiment, the sweetener is selected from the group consisting of sucrose, fructose, and stevia. In a further embodiment, the sweetener comprises a purified stevia extract having a high-purity combination of the nine sweet steviol glycosides found in the stevia leaf. The purified stevia extract can be represented by a high-purity combination of the nine sweet steviol glycosides found in the stevia leaf, wherein Reb A comprises more than half of the final composition (e.g., SG95 sold by PureCircle).

[0036] In one embodiment, naringenin significantly increased the sweetness intensity of lemon-flavored bottled water containing 300 ppm steviol glycosides (SG 95 from PureCircle) without significantly affecting any other flavor attributes. Furthermore, the addition of 125 ppm naringenin was able to maintain the sweetness intensity of a lemon-flavored beverage with a reduced level of SG 95 of 50 ppm. No bitterness masking was observed.

[0037] In another embodiment, for example, in strawberry-flavored bottled water, 125 ppm of naringenin significantly enhanced the sweetness of 375 ppm of steviol glycosides (SG95 from PureCircle), while increasing both the overall mouthfeel intensity and the intensity of the lingering sweetness. Furthermore, the addition of 150 ppm of naringenin allowed the sweetness intensity of the beverage to be maintained while reducing the level of steviol glycosides (SG95). This allowed the creation of beverages with reduced lingering sweetness and a licorice aftertaste, providing a more pleasant-tasting beverage. No bitterness masking was observed.

[0038] In another embodiment, the addition of 10-25 ppm naringenin to a 150 ppm Reb. A solution did not impart any sweetness. In another embodiment, the addition of 50 ppm naringenin to a 150 ppm Reb. A solution enhanced the sweetness intensity to 4% sucrose level.

[0039] In a further embodiment, the addition of 10-75 ppm naringenin to a 300 ppm Reb. A solution had a 17% sweetness enhancement effect. On the other hand, the addition of 100 and 150 ppm naringenin to a 300 ppm Reb. A solution had a small loss of sweetness (8%). In one embodiment, provided herein is a food or beverage comprising about 10-75 ppm naringenin and up to about 300 ppm Reb A.

[0040] In one embodiment, adding 10-25 ppm naringenin to 150 ppm steviol glycoside (e.g., SG95) has no effect on sweetness. In another embodiment, adding 50-150 ppm naringenin to a 150 ppm steviol glycoside (e.g., SG95) solution has a sweetness enhancing effect.

[0041] In another embodiment, adding 10-25 ppm naringenin to 300 ppm steviol glycosides (e.g., PureCircle SG95) did not appear to have any effect on sweetness. On the other hand, adding 50-150 ppm naringenin to a 300 ppm SG95 solution had a sweetness enhancing effect.

[0042] Compositions and methods provided herein have purposes in food or beverage products.When the food product is a granular or powdered food, it can be easily added to the dry granules by dry mixing.Typical food products are selected from the group consisting of instant soups or sauces, breakfast cereals, milk powder, baby food, powdered beverages, powdered chocolate beverages, spreads, powdered cereal beverages, chewing gum, effervescent tablets, cereal bars and chocolate bars.Powdered food or beverages can be intended to be edible after the product is reconstituted with water, milk and / or juice or another aqueous liquid.

[0043] The food product may be selected from the group consisting of condiments, baked goods, powdered goods, bakery fillings and fluid dairy products.

[0044] Condiments include, but are not limited to, ketchup, mayonnaise, salad dressing, Worcestershire sauce, fruit relish, chocolate sauce, tomato sauce, hot sauce, and mustard.

[0045] Baked goods include but are not limited to cakes, cookies, pastries, bread, donuts, etc.

[0046] Bakery fillings include, but are not limited to, low or neutral pH fillings, high, medium or low solids fillings, fruit or milk based (pudding type or mousse type) fillings, hot or cold supplement fillings and non-fat to full fat fillings.

[0047] Fluid dairy products include, but are not limited to, non-frozen, partially frozen, and frozen fluid dairy products, such as, for example, milk, ice cream, sorbet, and yogurt.

[0048] Beverage products include, but are not limited to, carbonated soft drinks, including colas, lemon-lime, root beer, hard citrus ("coolers"), fruit-flavored and cream sodas; powdered soft drinks, and liquid concentrates such as soda syrups and cordials; coffee and coffee-based beverages, coffee substitutes and cereal-based beverages; tea, including dry mix products and ready-to-drink teas (herbal and tea-based); fruit and vegetable juices and juice-flavored beverages, as well as juice drinks, nectars, concentrates, punches and various fruit drinks ("ades"); carbonated and still sweetened and flavored waters; sports / energy / health drinks; alcoholic beverages plus non-alcoholic and other low-alcohol products, including beer and malt beverages, cider and wine (still, sparkling, fortified wine and wine coolers); other beverages that are thermally processed (infused, pasteurized, ultra-high temperature, electrically heated or commercially aseptically sterilized) and packaged in hot-fill packaging; and cold-fill products made by filtration or other preservation technologies. SG95 is a naturally occurring, high-purity combination of nine sweet steviol glycosides found in the stevia leaf. Reb A makes up more than half of the final composition.

[0049] The following examples are illustrative only and are not intended to limit the claims or embodiments described herein.

[0050] Example

[0051] Example 1. Two samples were prepared. The first sample contained 125 ppm of naringenin in water. The second sample contained 1.5% sucrose in water. Thirty participants tested the sweetness intensity of the two samples. Figure 1 The data presented in

[15] show that naringenin itself has essentially no sweetness.

[0052] The test was repeated using 175 ppm naringenin (thirty participants), and again, the data showed that naringenin itself had essentially no sweetness at this concentration ( Figure 2 ). This sample was also tested for bitterness, Figure 3 The data presented in show that naringenin is bitter at 175 ppm compared to a sucrose sample.

[0053] Example 2. Two samples were prepared. The first sample was a 6% sucrose aqueous solution. The second sample was a 5% sucrose aqueous solution plus 125 ppm naringenin. Thirty participants tested the sweetness intensity of the samples. Figure 4 The data presented in show that the sample with naringenin enhanced the sweetness of the 5% solution to about the same level of sweetness as the 6% sucrose solution without naringenin.

[0054] Example 3. Two samples were prepared. The first sample was a 6° Brix high fructose corn syrup (HFCS) solution. The second sample was a 5° Brix HFCS solution with 125 ppm naringenin. Thirty participants tested the samples for sweetness intensity. Figure 5 The data presented in show that the samples with naringenin and 5°Brix HFCS had essentially the same sweetness intensity as the samples without naringenin.

[0055] Example 4. Three samples were prepared. The first sample contained 3 ppm purified stevia extract (SG 95 from PureCircle) in lemon-flavored bottled water. The second sample contained 300 ppm SG 95 and 125 ppm naringenin in lemon-flavored bottled water. The third sample contained 250 ppm SG 95 and 125 ppm naringenin in lemon-flavored bottled water. Thirty-one participants tested the samples for lemon flavor, sweetness, overall mouthfeel, licorice intensity, bitterness, fresh lemon, peely, lingering sweetness, and lingering licorice. Figure 13The data presented in

[15] show that naringenin significantly increases the sweetness intensity of lemon-flavored bottled water containing 300 ppm of steviol glycosides (SG 95 from PureCircle) without significantly affecting any other flavor attributes. Furthermore, Example 4 shows that the addition of 125 ppm of naringenin can maintain the sweetness intensity of a lemon-flavored beverage with a reduced level of SG 95 by 50 ppm. No bitterness masking was observed.

[0056] Example 5. Three samples were prepared. The first sample was a strawberry-flavored bottled water sample containing 375 ppm of SG 95. The second sample was a strawberry-flavored bottled water sample containing 375 ppm of SG 95 plus 125 ppm of naringenin. The third sample was a strawberry-flavored bottled water sample containing 300 ppm of SG 95 and 150 ppm of naringenin. Thirty participants tested the samples for strawberry flavor, sweetness, overall mouthfeel, licorice intensity, bitterness, cooked flavor, jammy flavor, candied fruit flavor, lingering sweetness, and lingering licorice flavor. Figure 14 Data presented in the study showed that 125 ppm of naringenin significantly enhanced the sweetness of 375 ppm of steviol glycosides (SG95 from PureCircle) in strawberry-flavored bottled water, while also increasing the overall mouthfeel intensity and lingering sweetness intensity.

[0057] Additionally, the addition of 150 ppm naringenin allowed the sweetness intensity of the beverage to be maintained while reducing the level of steviol glycosides (SG95). This allowed the creation of a beverage with reduced lingering sweetness and licorice aftertaste, providing a more pleasant tasting beverage. No bitterness masking was observed.

[0058] Example 6. Four samples were prepared and compared to a 3% sucrose solution in water. The first sample contained 3% sucrose and 10 ppm naringenin (Interquim, SA). The second sample was a 3% sucrose solution with 50 ppm naringenin. The third sample was a 3% sucrose solution with 100 ppm naringenin. The fourth sample was a 3% sucrose solution with 200 ppm naringenin. All samples were tested for sweetness intensity at room temperature by four experts specially trained in evaluating sweetened products. Figure 6 The data presented in show that the addition of 50-200 ppm naringenin to a 3% sucrose solution enhances the sweetness intensity of the 3% sucrose aqueous solution.

[0059] Example 7. Three samples were prepared and compared to a 10.5% sucrose aqueous solution. The first sample contained 10% sucrose and 50 ppm naringenin. The second sample was a 9.5% sucrose solution with 100 ppm naringenin. The third sample was a 9% sucrose solution with 150 ppm naringenin. All samples were tested for sweetness intensity at refrigerated temperatures by four panelists specially trained in evaluating sweetened products. Figure 7The data presented in show that the addition of 50-150 ppm of naringenin to 10%, 9.5%, and 9% sucrose aqueous solutions maintains the sweetness intensity at the same level as that of the 10.5% sucrose solution.

[0060] Example 8. Two samples were prepared. The first sample was a 10.5% sucrose orange juice-based soft drink. The second sample was a 9.65% sucrose orange juice-based SD with 100 ppm naringenin. The samples were tested for sweetness intensity at refrigerated temperature by four panelists specially trained in evaluating sweetened products. Figure 8 The data presented in show that the sample with naringenin and 9.65% sucrose had essentially the same sweetness intensity as the sample with 10.5% sucrose.

[0061] Example 9. Three samples were prepared and compared with a sweetness equivalent to 3.5% sucrose in water (red, Figure 9 ) and 150 ppm Reb.A (PureCircle) were compared. The first sample contained 150 ppm Reb.A and 10 ppm naringenin. The second sample was 150 ppm Reb.A with 25 ppm naringenin. The third sample contained 150 ppm Reb.A and 50 ppm naringenin. All samples were tested for sweetness intensity at room temperature by four panelists specially trained in evaluating sweet products. Figure 9 The data presented in show that the addition of 10-25 ppm naringenin to a 150 ppm Reb. A solution did not impart any sweetness. On the other hand, the addition of 50 ppm naringenin to a 150 ppm Reb. A solution increased the sweetness intensity to the level of 4% sucrose.

[0062] Example 10. Six samples were prepared and compared with 100% sweetness level in water (red, Figure 10 ). The first sample contained 300 ppm Reb.A and 10 ppm naringenin. The second sample was 300 ppm Reb.A with 25 ppm naringenin. The third sample was 300 ppm Reb.A with 50 ppm naringenin. The fourth sample contained 300 ppm Reb.A and 75 ppm naringenin. The fifth sample was 300 ppm Reb.A with 100 ppm naringenin. The sixth sample was 300 ppm Reb.A with 150 ppm naringenin. All samples were tested for sweetness intensity at room temperature by four panelists specially trained in evaluating sweet products. Figure 10The data presented in

[15] show that adding 10-75 ppm of naringenin to a 300 ppm Reb. A solution has a 17% sweetness enhancement effect; all of which are equivalent to the sweetness of 350 ppm Reb. A in water. On the other hand, adding 100 and 150 ppm of naringenin to a 300 ppm Reb. A solution has a small loss of sweetness (8%).

[0063] Example 11. Six samples were prepared and compared with 100% sweetness level in water (red, Figure 11 ) were compared to 150 ppm SG95 (PureCircle). The first sample contained 150 ppm SG95 and 10 ppm naringenin. The second sample was 150 ppm SG95 with 25 ppm naringenin. The third sample was 150 ppm SG95 with 50 ppm naringenin. The fourth sample contained 150 ppm SG95 and 75 ppm naringenin. The fifth sample was 150 ppm SG95 with 100 ppm naringenin. The sixth sample was 150 ppm SG95 with 150 ppm naringenin. All samples were tested for sweetness intensity at room temperature by four panelists specially trained in evaluating sweet products. Figure 11 The data presented in

[15] show that adding 10-25 ppm of naringenin to 150 ppm of SG95 has no effect on sweetness. On the other hand, adding 50-150 ppm of naringenin to a 150 ppm SG95 solution has a sweetness enhancing effect.

[0064] Example 12: Six samples were prepared and compared with 100% sweetness level in water (red, Figure 12 ) were compared with 300 ppm SG95. The first sample contained 300 ppm SG95 and 10 ppm naringenin. The second sample was 300 ppm SG95 with 25 ppm naringenin. The third sample was 300 ppm SG95 with 50 ppm naringenin. The fourth sample contained 300 ppm SG95 and 75 ppm naringenin. The fifth sample was 300 ppm SG95 with 100 ppm naringenin. The sixth sample was 300 ppm SG95 with 150 ppm naringenin. All samples were tested for sweetness intensity at room temperature by four panelists specially trained in evaluating sweet products. Figure 12 The data presented in show that adding 10-25 ppm of naringenin to 300 ppm of SG95 has no effect on sweetness. On the other hand, adding 50-150 ppm of naringenin to a 300 ppm SG95 solution has a sweetness enhancing effect.

Claims

1. Use of naringenin in an amount of 125 ppm to 200 ppm by weight based on the total weight of a food or beverage product for enhancing the sweetness of a sweetener in a food or beverage product while not blocking the bitter taste of the product when compared to a product without naringenin, The sweetener is selected from sucrose, high fructose corn syrup and purified stevia extract.

2. The use according to claim 1, wherein the product or beverage is not coffee.

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