Compositions and Methods for Flavoring

Abstract

Consumer products are provided. The consumer products include: (a) at least one sweetening agent, and (b) a sweetness modifier comprising an extract or fraction from Viscum articulatum or at least one flavan and / or flavanone compound. The at least one sweetening agent is present in a sweetening amount.

Description

Technical Field

[0001] The present disclosure relates to compositions and methods that use extracts or fractions from Viscum articulatum and one or more flavonoids and / or flavan compounds isolated from Viscum articulatum in flavor compositions and consumer products, for example, to improve sweetness, improve mouthfeel, and mask off - flavor characteristics of consumer products.

[0002] Background

[0003] Compounds are widely used to modify the taste of consumer products (i.e., products for oral ingestion or expectoration, such as foods, beverages, confectioneries, oral care products, etc.). They do not add flavor to the consumer product per se, but they provide desired adjunct benefits, such as enhanced mouthfeel and / or sweetness or mask undesirable characteristics of other ingredients, such as the unique taste and texture of products containing sugar substitutes that are considered unappealing.

[0004] In the case of sugar substitutes, compared to the sugars they replace, the taste they impart can have different temporal, olfactory, or adaptation behaviors, either in whole or in part. For example, the sweetness of natural and synthetic high - intensity sweeteners (HIS) generally has a slower onset and longer duration than the sweetness produced by sugars (sweet, short - chain soluble carbohydrates, including glucose, fructose, sucrose, maltose, and lactose) or high - fructose corn syrup (HFCS), which is also referred to as a sugar substitute, and this can alter the taste balance of the edible composition containing them. This can result in an unbalanced temporal taste profile. In addition to differences in temporal characteristics, high - intensity sweeteners generally exhibit a lower maximum response than sugars; off - flavors, including bitterness, metallic taste, coolness, astringency, licorice - like taste, and / or sweetness, which decrease upon repeated tasting.

[0005] However, all high - intensity sweeteners have undesirable aftertastes in the form of off - flavor characteristics, such as licorice - like aftertastes and / or persistent sweetness. In the specific case of Reb A, this manifests in the form of a combination of an undesirable persistent sweetness and a licorice - like aftertaste. This aftertaste reduces the desired sugar - like sweetness, and thus effectively masking off - flavors or off - tastes in edible compositions is key to consumer acceptance of many edible compositions.

[0006] Therefore, there remains a need to provide natural and / or vegan - friendly taste - modifying ingredients, extracts, or fractions, i.e., “cleaner labels”, while improving mouthfeel, masking off - flavor characteristics, and / or improving the sweetness of consumer products.

[0007] Summary

[0008] In one exemplary embodiment, a consumer product composition comprises: (a) at least one sweetening agent, and (b) a sweetness modifier comprising an extract or fraction from Viscum articulatum or at least one flavan or flavanone compound. The at least one sweetening agent is present in a sweetening amount.

[0009] In another exemplary embodiment, a flavor composition comprises an extract or fraction from Viscum articulatum or at least one flavan or flavanone compound isolated from Viscum articulatum.

[0010] In still another exemplary embodiment, a method of enhancing the sweetness or mouthfeel of a consumer product comprising a sweetening agent comprises adding to the consumer product an extract or fraction from Viscum articulatum or at least one flavan or flavanone compound in an amount effective to modify the sweetness or mouthfeel of the consumer product.

[0011] In still another exemplary embodiment, a flavor composition comprises those selected from 7-O-β-D-glucopyranosyl-7,4'-dihydroxy-5,3'-dimethoxyflavan, 7-O-β-D-glucopyranosyl-7,4'-dihydroxy-5,3'-dimethoxyflavanone, homoeriodictyol 7-O-β-D-glucopyranosyl(1→6)-(β-D-apiofuranosyl(1→2))-β-D-glucopyranoside, naringenin 7-O-β-D-glucopyranosyl(1→6)-(5-O-benzoyl-β-D-apiofuranosyl(1→2))-β-D-glucopyranoside, and combinations thereof.

[0012] These and other features, aspects, and advantages of the specific embodiments will become apparent to those skilled in the art upon reading this disclosure.

[0013] Detailed Description

[0014] The following text sets forth a broad description of many different embodiments of the present disclosure. This description should be construed as merely exemplary and does not describe every possible embodiment, as describing every possible embodiment would be impracticable if not impossible. It should be understood that any feature, characteristic, component, composition, ingredient, product, step, or method described herein may be wholly or partially deleted, combined, or substituted for any other feature, characteristic, component, composition, ingredient, product, step, or method. Many alternative embodiments may be implemented using current technology or technology developed after the filing date of this patent, which will still fall within the scope of the claims. All publications and patents cited herein are incorporated herein by reference.

[0015] The present disclosure relates to the following surprising discovery: extracts or fractions from Viscum articulatum and one or more flavonoids and / or flavan compounds isolated from the extracts or fractions of Viscum articulatum exhibit a sweetening improvement effect as well as mouthfeel improvement and masking properties. In particular, the present disclosure relates to the following surprising discovery: extracts or fractions from Viscum articulatum and one or more flavonoids and / or flavan compounds isolated from Viscum articulatum can be used, for example, to improve the temporal characteristics of low-sugar or calorie-free sweeteners and make them closer to the full-sugar experience.

[0016] Viscum articulatum is a parasitic herbaceous perennial belonging to the family Lorantheaceae. It is distributed in southern China, India, Malaysia and surrounding Southeast Asian countries. In traditional Chinese medicine, the leaves and stems of Viscum articulatum are used to treat diseases such as bleeding, pleurisy, gout, heart disease, arthritis and hypertension. It is also used in the Ayurvedic medical system for the treatment of various conditions. In some regions of China, Viscum articulatum is consumed as a tea drink due to its pleasant sensory quality and health benefits.

[0017] All or part of the Viscum articulatum plant can be used in the method. In one embodiment, the Viscum articulatum plant material is partially dried before extraction. In another embodiment, the Viscum articulatum plant material is completely dried before extraction. In some embodiments, the plant material is optionally ground before extraction.

[0018] The plant material can be extracted by any suitable extraction method, such as continuous or batch reflux extraction, supercritical fluid extraction, enzyme-assisted extraction, microbe-assisted extraction, ultrasound-assisted extraction, microwave-assisted extraction, etc. These methods can be applied on any scale.

[0019] The solvent for extraction can be any suitable solvent, such as polar organic solvents (degassed, using vacuum, pressurized or distilled), non-polar organic solvents, water (degassed, using vacuum, pressurized, deionized, distilled, carbon-treated or reverse osmosis) or mixtures thereof. In a specific embodiment, the solvent comprises water and one or more alcohols. In a specific embodiment, the solvent comprises water and an alcohol selected from methanol, ethanol, n-propanol, 2-propanol, 1-butanol, 2-butanol and mixtures thereof.

[0020] The amount of alcohol in the solvent can vary between about 10% and about 100%, such as about 20%, about 30%, about 40%, about 50%, about 60%, about 70%, about 80%, about 90% or any range therebetween. In a specific embodiment, the alcohol accounts for 80% to about 100% of the solvent, and the remainder is water.

[0021] In some embodiments, the extraction process is carried out at an elevated temperature, such as from about 50 °C to about 100 °C. In a more specific embodiment, the extraction process is carried out at a temperature of about 100 °C.

[0022] Those skilled in the art will understand that the duration of the extraction will vary based on the amount of solvent and plant material used. In some embodiments, the extraction is carried out for about 10 minutes to about 24 hours. Water and / or any insoluble materials can be removed from the extraction mixture to provide a "crude extract".

[0023] The insoluble plant material can be separated from the extraction mixture, for example, by filtration. Other suitable separation methods include, but are not limited to, gravity filtration, plate and frame filter presses, cross-flow filters, screen filters, Nutsche filters, belt filters, ceramic filters, membrane filters, microfilters, nanofilters, ultrafilters, or centrifugation. Optionally, various filter aids, such as diatomaceous earth, bentonite, zeolite, etc., can be used in the method.

[0024] The crude extract is then subjected to one or more chromatographic separations to provide a solution of at least one flavonoid or flavan compound as described herein. The crude extract is passed through one or more columns, such as those packed with polymeric adsorption resins. Eluting the one or more columns with an aqueous methanol solution provides a solution containing plant extract fractions. In one embodiment, 10% ethanol is first passed through the column and the eluate is collected. Fractions can be collected based on the % methanol used for elution, such as 0% methanol, 30% methanol, 50% methanol, 70% methanol, and 100% methanol. Typically, the product of the chromatographic step is collected in multiple fractions, which can then be analyzed using any suitable technique, such as thin layer chromatography or mass spectrometry.

[0025] According to the present disclosure, fractions of Viscum articulatum can include flavans. Flavans are benzopyran derivatives that use a 2-phenyl-3,3-dihydro-2H-chromene skeleton. The general structure of flavans is shown below:

[0026]

[0027] In another embodiment, fractions of Viscum articulatum include flavonoids. Flavonoids are derived from flavans and have the general structure (C6-C3-C6) given below:

[0028]

[0029] A specific flavonoid of interest in the present disclosure is flavanone. Flavanone, also known as dihydroflavone, lacks a double bond between carbon 2 and carbon 3 in the C-ring of the flavonoid skeleton.

[0030] In one embodiment, the flavans and flavanones of the present disclosure are sweetness modifiers. As used herein, the term "sweetness modifier" refers to a compound that modifies, enhances, amplifies, or intensifies the perceived sweetness of a consumer product when the compound is present in the consumer product at a concentration at or below the sweetener recognition threshold of the compound (i.e., a concentration at which the compound does not contribute any appreciable sweetness in the absence of one or more additional sweeteners).

[0031] As used herein, the term "sweetness recognition threshold concentration" is the lowest known concentration of a compound that can be perceived as sweet by the human sense of taste.

[0032] In another embodiment, the flavan and flavanone compounds of the present disclosure are flavoring agents, acting either simultaneously or not simultaneously as sweetness modifiers. That is, in some embodiments, the flavan and flavanone compounds modify sweetness and modulate one or more flavor attributes of a sweetener. In other embodiments, the flavan and flavanone compounds modify the sweetness of a sweetener without modulating one or more flavor attributes of the sweetener. In still other embodiments, the flavan and flavanone compounds modulate one or more flavor attributes of a sweetener without modifying the sweetness of the sweetener.

[0033] In a specific embodiment, the flavan compound of formula (I) is used as a sweetness regulator and / or flavor modifier:

[0034]

[0035] 7-O-β-D-glucopyranosyl-7,4'-dihydroxy-5,3'-dimethoxyflavan

[0036] In another specific embodiment, the flavanone compounds of formulas (IIa, IIb, IIc, IId, and IIe) are used as sweetness modifiers and / or flavor modifiers:

[0037]

[0038] Viscumoside III (CAS No. 118985-27-6)

[0039]

[0040] Pinocembrin 7-(apiosyl-(1→5)-apiosyl-(1→2)-β-D-glucopyranoside)

[0041] (CAS No. 433979-36-3)

[0042]

[0043] 7-O-β-D-glucopyranosyl-7,4’-dihydroxy-5,3’-dimethoxyflavanone

[0044]

[0045] Hosobaol 7-O-β-D-glucopyranosyl(1→6)-(β-D-apiofuranosyl

[0046] (1→2))-β-D-glucopyranoside

[0047]

[0048] Naringenin 7-O-β-D-glucopyranosyl(1→6)-(5-O-benzoyl-β-D-apiofuranosyl(1→2))-β-D-glucopyranoside

[0049] Thus, according to one embodiment, the at least one flavanone can be selected from viscidulin III, pinocembrin 7-(apiosyl-(1→5)-apiosyl-(1→2)-β-D-glucopyranoside, 7-O-β-D-glucopyranosyl-7,4’-dihydroxy-5,3’-dimethoxyflavanone, hosobaol 7-O-β-D-glucopyranosyl(1→6)-(β-D-apiofuranosyl(1→2))-β-D-glucopyranoside, naringenin 7-O-β-D-glucopyranosyl(1→6)-(5-O-benzoyl-β-D-apiofuranosyl(1→2))-β-D-glucopyranoside, and combinations thereof.

[0050] Based on the evidence described herein, I, IIc, IId and IIe were identified as new compounds.

[0051] According to the present disclosure, additional known and unknown compounds were identified from fractions of the extract of Viscum articulatum Burm. f. by LC-MS and NMR spectroscopy. Those compounds include the following: 1-O-benzyl-[5-O-benzoyl-(β-D-glucopyranosyl(1→2))-β-D-apiofuranosyl(1→2)]-β-D-glucopyranoside; benzyl O-β-D-apiofuranosyl-(1→2)-β-D-glucopyranoside (CAS No. 172428-49-8); (2S)-eriodictyol-7-O-β-D-glucopyranoside; viscumneoside V (CAS No. 119016-92-1); naringenin 7-O-(2-β-D-apiofuranosyl)-β-D-glucopyranoside (CAS No. 952483-10-2); prunin (CAS No. 529-55-5); homoeriodictyol 7-O-β-D-glucoside (CAS No. 14982-11-7); pinocembrin 7-(apiofuranosyl-(1→2)-β-D-glucopyranoside) (CAS No. 773899-28-8); 2S-viscarticulide A (CAS No. 1885096-55-8); 1-O-benzyl-[5-O-benzoyl-(β-D-glucopyranosyl(1→2))-β-D-apiofuranosyl(1→2)]-β-D-glucopyranoside; 7-O-[2-O-(5-O-feruloyl-β-D-apiofuranosyl)-β-D-glucopyranosyl]-phenylmethanol; naringenin 7-O-β-D-glucopyranosyl(1→6)-(β-D-apiofuranosyl(1→2))-β-D-glucopyranoside; eriodictyol 7-(apiofuranosyl-(1→2)-β-D-glucopyranoside); homoeriodictyol 7-O-β-D-glucopyranosyl(1→6)-β-D-glucopyranoside; pinocembrin 7-O-β-D-glucopyranosyl(1→6)-(apiofuranosyl-(1→5)-apiofuranosyl-(1→2))-β-D-glucopyranoside; and pinocembrin 7-O-β-D-glucopyranosyl(1→6)-(β-D-apiofuranosyl(1→2))-β-D-glucopyranoside.

[0052] The flavane and flavanone compounds described herein can be provided in pure form or as part of a mixture. The mixture can be an extract or fraction prepared from a plant or plant part as described herein.

[0053] An extract or fraction from Viscum articulatum Burm. f. and / or one or more flavanes and / or flavanones as described herein modify and / or regulate the taste of at least one sweetener. The at least one sweetener can be any known sweetener, such as a natural sweetener, a natural high-intensity sweetener, or a synthetic sweetener.

[0054] The at least one sweetener is present in a sweetening amount. As used herein, "sweetening amount" means the amount of a compound that provides a detectable sweetness when present in a consumer product such as a beverage.

[0055] As used herein, the phrase "natural high-intensity sweetener" means any sweetener that is naturally found in nature and characteristically has a greater sweetening potency than sucrose, fructose, or glucose, but has a lower calorie content. Natural high-intensity sweeteners can be provided as a pure compound or as part of an extract. As used herein, the phrase "synthetic sweetener" means any composition that is not naturally occurring in nature and characteristically has a greater sweetening potency than sucrose, fructose, or glucose but has a lower calorie content.

[0056] In other embodiments, the at least one sweetener is a carbohydrate sweetener. Suitable carbohydrate sweeteners are selected from, but not limited to, sucrose, glyceraldehyde, dihydroxyacetone, erythrose, threose, erythrulose, arabinose, lyxose, ribose, xylose, ribulose, xylulose, allose, altrose, galactose, glucose, gulose, idose, mannose, talose, fructose, psicose, sorbose, tagatose, mannoheptulose, sedoheptulose, octulose, fucose, rhamnose, trehalose, cellobiose, sialose, and combinations thereof. In other embodiments, the at least one sweetener does not comprise a carbohydrate sweetener.

[0057] In another embodiment, the additional sweetener is a rare sugar selected from sorbose, lyxose, ribulose, xylose, xylulose, D-allose, L-ribose, D-tagatose, L-glucose, L-fucose, L-arabinose, turanose, and combinations thereof. Other sweeteners include gymnemic acid I, monatin and its salts (monatin SS, RR, RS, SR), curculin, glycyrrhizin and its salts, thaumatin, monellin, mabinlin, brazzein, tamatin, hemandulcin, phyllodulcin, glycyphyllin, trilobatin, baiyuanshen glycoside, osladin, polypodoside A, pterocaryoside A, pterocaryoside B, mukurozioside, phlomisoside I, periandrin I, abrusoside A, steviolbioside, and cyclocarioside I, sugar alcohols such as erythritol, sucralose, acesulfame potassium, acesulfame acid and its salts, aspartame, alitame, saccharin and its salts, neohesperidin dihydrochalcone glucoside, neohesperidin dihydrochalcone, cyclamate, cyclohexylaminosulfonic acid and its salts, neotame, advantame, glucosylated steviol glycosides (GSG), and combinations thereof.

[0058] In one embodiment, the sweetener is a caloric sweetener or a mixture of caloric sweeteners. In another embodiment, the caloric sweetener is selected from sucrose, fructose, glucose, high fructose corn / starch syrup, beet sugar, cane sugar, and combinations thereof.

[0059] In other embodiments, the sweetener comprises at least one steviol glycoside, wherein the at least one steviol glycoside is present in a sweetening amount. The steviol glycoside can be natural, synthetic, or a combination of natural and synthetic. The steviol glycoside can be provided in pure form or as a component of a mixture, i.e., a steviol glycoside blend. Exemplary steviol glycosides include, but are not limited to, rebaudioside M, rebaudioside D, rebaudioside A, rebaudioside N, rebaudioside O, rebaudioside E, steviol monoside, steviol biside, phyllodulcin, dulcoside B, dulcoside A, rebaudioside B, rebaudioside G, stevioside, rebaudioside C, rebaudioside F, rebaudioside I, rebaudioside H, rebaudioside L, rebaudioside K, rebaudioside J, rebaudioside M2, rebaudioside D2, rebaudioside S, rebaudioside T, rebaudioside U, rebaudioside V, rebaudioside W, rebaudioside Zl, rebaudioside Z2, rebaudioside IX, enzymatically glucosylated steviol glycosides, and combinations thereof.

[0060] Steviol glycoside blend sweeteners typically have a total steviol glycoside content of about 95% by weight or more, based on dry weight. The remaining 5% comprises other non-steviol glycoside compounds, such as by-products from the extraction or purification process. In some embodiments, the steviol glycoside blend sweetener has a total steviol glycoside content of about 96% or more, about 97% or more, about 98% or more, or about 99% or more. As used herein, "total steviol glycoside content" refers to the sum of the relative weight contributions of each steviol glycoside in a sample.

[0061] In one embodiment, the sweetener comprises at least one mogroside, wherein the at least one mogroside is present in a sweetening amount. The mogroside can be natural, synthetic, or a combination of natural and synthetic. The mogroside can be provided in pure form or as a component of a mixture. Exemplary mogrosides include, but are not limited to, grosmogroside I, mogroside IA, mogroside IE, 11-oxomogroside IA, mogroside II, mogroside II A, mogroside II B, mogroside II E, 7-oxomogroside II E, mogroside III, mogroside Hie, 11-oxomogroside HIE, 11-deoxymogroside III, mogroside IV, mogroside IVA, 11-oxomogroside IV, 11-oxomogroside IV A, mogroside V, isomogroside V, 11-deoxymogroside V, 7-oxomogroside V, 11-oxomogroside V, isomogroside V, mogroside VI, mogrol, 11-oxomogrol, semenoside I, and any combination thereof.

[0062] In one embodiment, the weight ratio of the at least one sweetener described herein to the at least one flavan and / or flavanone can vary.

[0063] Product

[0064] According to the present disclosure, an extract or fraction from Viscum articulatum Burm.f. or one or more flavan and / or flavanone compounds can be added to a sweetened consumer product (i.e., a consumer product having at least one sweetener), or can be provided as part of a flavor composition for a consumer product.

[0065] According to the present disclosure, a flavor composition can include a characteristic flavor and at least one flavan and / or flavanone compound. The term "characteristic flavor" refers to a flavor that is perceived by an individual as dominant when consumed individually.

[0066] In one embodiment, the extract or fraction from Viscum articulatum Burm.f. or one or more flavan and / or flavanone compounds described herein are present in a flavor composition in an amount such that when the flavor composition is added to a sweetened consumer product, the sucrose equivalent of the consumer product is increased compared to a consumer product that does not contain the extract or fraction from Viscum articulatum Burm.f. or the one or more flavan and / or flavanone compounds.

[0067] When added to a consumer product, the extract or fraction from Viscum articulatum Burm.f. or the flavan / flavanone compound is used in an amount effective to modify the sweetness or mouthfeel of the sweetener but without exhibiting any off-flavors. According to certain embodiments, the amount of the extract or fraction from Viscum articulatum Burm.f. or the at least one flavan / flavanone compound present in the consumer product can be at a concentration of from about 0.01 ppm to about 100 ppm, in another embodiment, from about 0.01 ppm to about 50 ppm, such as from about 0.01 ppm to about 45 ppm, from about 0.01 ppm to about 40 ppm, from about 0.01 ppm to about 35 ppm, from about 0.01 ppm to about 30 ppm, from about 0.01 ppm to about 25 ppm, from about 0.01 ppm to about 20 ppm, from about 0.01 ppm to about 15 ppm, from about 0.01 ppm to about 10 ppm, and from about 0.01 ppm to about 5 ppm.

[0068] In one embodiment, the at least one sweetener described herein is present in the consumer product at a concentration of from about 50 ppm to about 600 ppm, such as from about 50 ppm to about 500 ppm, from about 50 ppm to about 400 ppm, from about 50 ppm to about 300 ppm, from about 50 ppm to about 200 ppm, from about 50 ppm to about 100 ppm, from about 100 ppm to about 600 ppm, from about 100 ppm to about 500 ppm, from about 100 ppm to about 400 ppm, from about 100 ppm to about 300 ppm, from about 100 ppm to about 200 ppm, from about 200 ppm to about 600 ppm, from about 200 ppm to about 500 ppm, from about 200 ppm to about 400 ppm, from about 200 ppm to about 300 ppm, from about 300 ppm to about 600 ppm, from about 300 ppm to about 500 ppm, from about 300 ppm to about 400 ppm, from about 400 ppm to about 600 ppm, from about 400 ppm to about 500 ppm, and from about 500 ppm to about 600 ppm. In another embodiment, for full-sugar and low-sugar applications, the at least one sweetener may be present in the consumer product at a concentration of up to 100,000 ppm.

[0069] When expressed as "ppm", the concentration is parts per million by weight based on the total weight of the consumer product. It should be understood that when a range of values is described in this disclosure, any and every value within that range (including the endpoints) is intended to be considered as having been disclosed. For example, the "range of 0.01 ppm to 100 ppm" of the extract or fraction from Viscum articulatum or flavans and / or flavanones should be understood to indicate each possible numerical value in the continuum between 0.01 and 100. It should be understood that the inventors recognize and understand that any and all values within that range are considered to have been specified, and the inventors own the entire range and all values within that range.

[0070] The flavor composition may further comprise one or more food-grade excipients. Suitable excipients for flavor compositions are well known in the art and include, for example but not limited to, solvents (including water, alcohols, ethanol, oils, fats, vegetable oils, and miglyol), binders, diluents, disintegrants, lubricants, flavoring agents, colorants, preservatives, antioxidants, emulsifiers, stabilizers, flavor enhancers, sweeteners, anti-caking agents, etc. Examples of such carriers or diluents for flavors can be found in, for example, "Perfume and Flavour Materials of Natural Origin", S. Arctander, Ed., Elizabeth, N.J., 1960; "Perfume and Flavor Chemicals", S. Arctander, Ed., Volumes I & II, Allured Publishing Corporation, Carol Stream, USA, 1994; "Flavourings", E. Ziegler and H. Ziegler (ed.), Wiley-VCH Weinheim, 1998, and "CTFA Cosmetic Ingredient Handbook", J.M. Nikitakis (ed.), 1st Edition, The Cosmetic, Toiletry and Fragrance Association, Inc., Washington, 1988.

[0071] The flavor composition can have any suitable form, such as liquid or solid, wet or dry, or in an encapsulated form combined or coated on a carrier / particle or as a powder. The flavor composition may contain from about 0.01 to about 10%, in another embodiment from about 0.01 to about 5%, in another embodiment from about 0.01 to about 1%, or any single value within this range, of the characteristic flavor by weight of the flavor composition. In another embodiment, the consumer product may include from about 0.001 to about 0.5% of the characteristic flavor. In another embodiment, from about 0.01 to about 0.3%, in another embodiment, from about 0.02 to about 0.1%, or any single value within this range.

[0072] In the present disclosure, the term "about" when used in connection with a numerical value includes the recited value and has the meaning ascribed by the context. For example, it includes at least the degree of error associated with the measurement of a particular value. One of ordinary skill in the art will understand that the term "about" as used herein is intended to represent the "about" amount of the recited value that will produce the desired degree of effectiveness in the compositions and / or methods of the present disclosure. One of ordinary skill in the art will further understand that, in one embodiment, the bounds and boundaries of the "about" of a value of a percentage, amount, or quantity of any ingredient can be determined by varying the value, determining the effectiveness of the composition or method for each value, and determining the range of values that produces a composition or method having the desired degree of effectiveness according to the present disclosure.

[0073] Consumer products can include a base material. As used herein, the term "base material" refers to all ingredients necessary for a consumer product, except for flavan and / or flavanone compounds. These will vary naturally in nature and proportion depending on the nature and use of the consumer product or additive, but they are all well known in the art and can be used in proportions recognized in the art. Thus, the formulation of such base materials for each conceivable purpose is within the ordinary skill in the art.

[0074] Non-limitingly and by way of example only, suitable base materials can include anti-caking agents, anti-foaming agents, antioxidants, binders, colorants, diluents, disintegrants, emulsifiers, encapsulants or formulations, enzymes, fats, flavor enhancers, flavor correctives, gums, polysaccharides, preservatives, proteins, solubilizers, solvents, stabilizers, sugar derivatives, surfactants, sweeteners, vitamins, waxes, etc. Solvents that can be used are known to those skilled in the art and include, for example, water, ethanol, ethylene glycol, propylene glycol, glycerol, and triacetin. Encapsulants and gums include maltodextrin, gum arabic, alginic acid, gelatin, modified starches, other polysaccharides, and proteins.

[0075] Examples of excipients, carriers, diluents or solvents for perfume compounds can be found in the following literature, such as "Perfume and Flavour Materials of Natural Origin", S. Arctander, Ed., Elizabeth, N.J., 1960; "Perfume and Flavour Chemicals", S. Arctander, Ed., Volumes I & II, Allured Publishing Corporation, Carol Stream, USA, 1994; "Flavourings", E. Ziegler and H. Ziegler (ed.), Wiley-VCH Weinheim, 1998, and "CTFA Cosmetic Ingredient Handbook", J.M. Nikitakis (ed.), 1st Edition, The Cosmetic, Toiletry and Fragrance Association, Inc., Washington, 1988.

[0076] Non-limiting examples of suitable perfume-providing ingredients include natural perfumes, artificial perfumes, condiments, seasonings, etc. These include synthetic perfume oils and flavoring aromatics and / or oils, oleoresins, essential oils and distillates and combinations thereof.

[0077] Auxiliary ingredients may be present to provide other beneficial effects, such as enhanced stability, ease of incorporation into consumer products or additives and enhanced nutritional value. Non-limiting typical examples of such auxiliary ingredients include stabilizers, emulsifiers, preservatives, gums, starches, dextrins, vitamins and minerals, functional ingredients, salts, antioxidants and polyunsaturated fatty acids. Specific examples are emulsifiers and carriers that can be used in spray drying processes. Non-limiting examples of these are modified starches, such as Capsul.TM. and maltodextrin.

[0078] The additive can be a single ingredient or a blend of ingredients, or it can be encapsulated in any suitable encapsulating agent. The additive can be prepared by any suitable method, such as spray drying, extrusion and fluidized bed drying.

[0079] According to the present disclosure, the term "consumer product" refers to a product that is typically consumed orally (although it may be ingested via non-oral means such as inhalation) by a subject for at least one of the purposes of enjoyment, nutrition, or health and wellness benefits. A consumer product can exist in any form, including but not limited to liquids, solids, semi-solids, tablets, capsules, lozenges, strips, powders, gels, gums, pastes, slurries, solutions, suspensions, syrups, aerosols, and sprays. The term also refers to, for example, dietary and nutritional as well as health and wellness supplements. A consumer product includes a composition that is placed in the mouth for a period of time but not swallowed before being discarded. It can be placed in the mouth before consumption or can be held in the mouth for a period of time before being discarded.

[0080] Broadly, consumer products include but are not limited to all kinds of foods, confectionery products, baked products, sweet products, savory products, fermented products, dairy products, non-dairy products, beverages, nutraceuticals, and pharmaceuticals.

[0081] Non-limiting examples of consumer goods include: wet / liquid soups, regardless of concentration or container, including frozen soups. For the purposes of this definition, a soup is a food prepared from meat, poultry, fish, vegetables, grains, fruits, and other ingredients, cooked in a liquid, which may include visible pieces of some or all of these ingredients. It can be clear (as a broth) or thick (as a stew), smooth, pureed, or chunky, ready-to-eat, semi-concentrated or concentrated, and can be hot or cold, as a first course or as a main course, or can be taken as a meal or as an in-between-meal snack (sipped like a beverage), a soup can be used as an ingredient in preparing other meal components, and can range from a broth (clear soup) to a sauce (cream- or cheese-based soup); dehydrated and cooked foods, including cooking aid products, such as: powders, granules, pastes, concentrated liquid products, including concentrated broths, broths, and broth-like products, in pressed cube, tablet, or powder or granule form, sold separately (regardless of technology) as a finished product or as an ingredient in products, sauces, and formulation mixtures; meal solution products, such as: dehydrated and freeze-dried soups, including dehydrated soup mixtures, dehydrated instant soups, dehydrated ready-to-cook soups, dehydrated or ambient preparations of ready-to-eat dishes, meals, and single-serve main courses, including pasta, potato, and rice dishes; meal garnish products, such as: seasonings, marinades, salad dressings, salad toppings, dips, breadcrumbs, batter mixtures, shelf-stable spreads, barbecue sauces, liquid formulation mixtures, concentrates, sauces, or sauce mixtures, including formulation mixtures for salads, sold as a finished product or as an ingredient within a product, whether dehydrated, liquid, or frozen; beverages, including beverage mixtures and concentrates, including but not limited to alcoholic and non-alcoholic ready-to-drink and dry powder beverages, carbonated and non-carbonated beverages, such as sodas, fruit or vegetable juices, alcoholic and non-alcoholic beverages, teas such as green tea and black tea, wines such as red wine; confectionery products, such as cakes, cookies, pies, candies, chewing gums, gelatin, ice cream, sherbet, puddings, jams, jellies, salad dressings, and other condiments, grains, and other breakfast foods, canned fruits and fruit jams, etc.

[0082] Methods are provided for enhancing the sweetness of a consumer good and / or modulating one or more flavor attributes of a sweetener to make the consumer flavor more like that of a sucrose-sweetened consumer good.

[0083] In one embodiment, a method for enhancing the sweetness of a consumer good includes: (i) providing a consumer good comprising at least one sweetener, and (ii) adding to the consumer good an extract or fraction from Viscum articulatum or at least one flavan and / or flavanone compound to provide a consumer good having enhanced sweetness.

[0084] In another embodiment, a method of enhancing the sweetness of a consumer product includes: (i) providing a consumer product base, and (ii) adding to the consumer product base at least one sweetener and an extract or fraction from Viscum articulatum or at least one flavan and / or flavanone compound to provide a consumer product having enhanced sweetness. The at least one sweetener and the extract or fraction from Viscum articulatum or the at least one flavan and / or flavanone compound may be added together in the form of a flavoring or separately.

[0085] The present disclosure is further described with reference to the following non-limiting examples. Examples

[0086] The following examples are given for illustrative purposes only and should not be construed as limiting the invention, as many variations of the invention are possible without departing from the spirit and scope of the present disclosure.

[0087] Example 1: Preparation of Viscum articulatum Extract

[0088] Load Viscum articulatum powder (200 g) onto a 66 mL stainless steel cell (2 or 3 cells, depending on material density). Dionex TM ASE TM The conditions of the Dionex Accelerated Solvent Extractor (ASE) 350 were set as follows: pressure 1500 psi; temperature 100 °C; static time 15 min; cycle 2; flush 70%; purge 60 s. Each cell was extracted successively with 100% and 80% methanol. All extracts were combined and the organic solvent was evaporated on a rotary evaporator to give 42 g of extract. The extract after the rotary evaporator was freeze-dried.

[0089] Example 2: Isolation and Characterization of Fractions from Viscum articulatum

[0090] 12 g of the extract was suspended in water and loaded onto a Diaion HP20 absorption resin column on a Biotage Flash System Isolera One. Five HP20 fractions were obtained by eluting with a gradient mobile phase (water, 30%, 50%, 70%, 100% methanol). A portion (0.8 g out of 1.74 g) of the 50% MeOH HP20 fraction was dissolved in methanol and fractionated by preparative HPLC (column: Waters XSelect CSH Prep C18 5um 19×250 mm. Mobile phase: 18% acetonitrile to 50% acetonitrile in 0.1% formic acid, 25 min. Flow rate: 16 mL / min). Thirteen fractions (HP20-50-1 to HP20-50-13) were collected by peak detection mode and further separated by semi-preparative HPLC (Agilent 1100 analytical HPLC system. Phenomenex Luna 5μ C8(2) 250×10 mm. The following compounds were isolated from the 13 sub-fractions as shown in the table below.

[0091] Table I

[0092]

[0093] The 70% MeOH HP20 fraction (1 g out of 2.2 g) gave 7 fractions (HP20-70-1 to HP20-70-7) after preparative HPLC fractionation. The following compounds were isolated from the 7 sub-fractions as shown in the table below.

[0094] Table II

[0095]

[0096] Table III

[0097] High-resolution electrospray ionization spectroscopy

[0098]

[0099]

[0100] Table IV

[0101] For compounds IIc and IId 1 H- and 13 C-NMR spectroscopic data (in DMSO-d6)

[0102]

[0103] Table V

[0104] For compounds I and IIe1 H- and 13 C-NMR spectroscopic data (in methanol-d6)

[0105]

[0106]

[0107] Example 3: Flavoring using Viscum articulatum fractions

[0108] Water and methanol fractions (50%) of Viscum articulatum were prepared and descriptive sensory evaluations were carried out using different amounts of the extract in different applications. The analytical results compared to the same applications in the absence of Viscum articulatum are shown in Table VI.

[0109] Table VI

[0110]

[0111]

[0112] Example 4: Flavoring using compounds isolated from Viscum articulatum extract

[0113] Descriptive sensory evaluations were carried out using different amounts of compounds isolated from Viscum articulatum fractions in different bases. The analytical results compared to the same bases in the absence of the compounds are shown in Table VII.

[0114] Table VII

[0115]

[0116]

[0117] The compounds in Table VII showed a positive overall contribution to the sweet taste modulation effect.

[0118] Although specific embodiments of the invention have been illustrated and described, it will be apparent to those skilled in the art that various other changes and modifications can be made without departing from the spirit and scope of the invention. Accordingly, all such changes and modifications are intended to be covered by the appended claims within the scope of the invention.

Claims

1. An edible product, comprising: (a) at least one sweetener, and (b) a sweetness modifier in an amount of 0.01 ppm to 100 ppm, which comprises an extract or fraction from Viscum articulatum Burm. f., wherein the at least one sweetener is present in a sweetening amount, and wherein the extract or fraction comprises at least one flavan compound or at least one flavanone compound, the at least one flavan compound being 7-O-β-D-glucopyranosyl-7,4'-dihydroxy-5,3'-dimethoxyflavan, and the at least one flavanone compound being selected from viscumneoside III, pinocembrin 7-(apiosyl-(1→5)-apiosyl-(1→2)-β-D-glucopyranoside), 7-O-β-D-glucopyranosyl-7,4'-dihydroxy-5,3'-dimethoxyflavanone, homoeriodictyol 7-O-β-D-glucopyranosyl(1→6)-(β-D-apiofuranosyl(1→2))-β-D-glucopyranoside, naringenin 7-O-β-D-glucopyranosyl(1→6)-(5-O-benzoyl-β-D-apiofuranosyl(1→2))-β-D-glucopyranoside, and combinations thereof.

2. The edible product according to claim 1, wherein the at least one sweetener is selected from sucrose, fructose, glucose, xylose, arabinose, rhamnose, tagatose, trehalose, isomaltulose, trilobatin, aspartame, advantame, agave syrup, acesulfame potassium, neotame, saccharin, sucralose, starch syrup, Siraitia grosvenorii extract, neohesperidin dihydrochalcone, naringin dihydrochalcone, HDG, sugar alcohols, cellobiose, allulose, cyclohexylsulfamate, brazzein, molasses, and combinations thereof.

3. The edible product according to claim 1, wherein the at least one sweetener is selected from steviol glycosides, mogrosides, and combinations thereof.

4. The edible product according to claim 1, wherein the at least one sweetener is selected from phyllodulcin, high fructose corn syrup, rice syrup, and combinations thereof.

5. The edible product according to claim 3, wherein the steviol glycoside is selected from rebaudioside M, rebaudioside D, rebaudioside A, rebaudioside N, rebaudioside O, rebaudioside E, steviol monoglycoside, steviol diglycoside, phyllodulcin, dulcoside B, dulcoside A, rebaudioside B, rebaudioside G, stevioside, rebaudioside C, rebaudioside F, rebaudioside I, rebaudioside H, rebaudioside L, rebaudioside K, rebaudioside J, rebaudioside M2, rebaudioside D2, rebaudioside S, rebaudioside T, rebaudioside U, rebaudioside V, rebaudioside W, rebaudioside Z1, rebaudioside Z2, rebaudioside IX, enzymatically glucosylated steviol glycosides, and combinations thereof.

6. The edible product of claim 3, wherein the mogroside is selected from mogroside IA, mogroside IE, 11-oxomogroside IA, mogroside II, mogroside II A, mogroside II B, mogroside II E, 7-oxomogroside IIE, mogroside III, 11-deoxymogroside III, mogroside IV, mogroside IVA, 11-oxomogroside IV, 11-oxomogroside IV A, mogroside V, isomogroside V, 11-deoxymogroside V, 7-oxomogroside V, 11-oxomogroside V, mogroside VI, mogrol, 11-oxomogrol, semenicoside I and combinations thereof.

7. The edible product of claim 1, wherein the edible product is a beverage.

8. Use of an extract or fraction from Viscum articulatum in the preparation of a sweetness improver, wherein the extract or fraction comprises at least one flavan compound or at least one flavanone compound, the at least one flavan compound is 7-O-β-D-glucopyranosyl-7,4'-dihydroxy-5,3'-dimethoxyflavan, and the at least one flavanone compound is selected from viscumneoside III, pinocembrin 7-(apigeninyl-(1→5)-apigeninyl-(1→2)-β-D-glucopyranoside), 7-O-β-D-glucopyranosyl-7,4'-dihydroxy-5,3'-dimethoxyflavanone, homoeriodictyol 7-O-β-D-glucopyranosyl(1→6)-(β-D-apiofuranosyl(1→2))-β-D-glucopyranoside, naringenin 7-O-β-D-glucopyranosyl(1→6)-(5-O-benzoyl-β-D-apiofuranosyl(1→2))-β-D-glucopyranoside and combinations thereof.

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