Flavor improver

Abstract

A composition comprising 2,4-dihydroxybenzoic acid and a positive allosteric modifier, a sweetened composition comprising at least one sweetener and a flavor-modifying composition comprising 2,4-dihydroxybenzoic acid and a positive allosteric modifier, and a method for improving the flavor of the sweetened composition by adding a flavor-modifying composition comprising 2,4-dihydroxybenzoic acid and a positive allosteric modifier to the sweetened composition.

Description

Technical Field

[0001] This disclosure relates to flavor-enhancing ingredients and compositions, methods for preparing flavor-enhancing ingredients and compositions, flavor compositions containing said flavor-enhancing ingredients, methods for preparing flavor compositions containing said flavor-enhancing ingredients, consumer products containing said flavor-enhancing ingredients, methods for preparing consumer products containing said flavor-enhancing ingredients, methods for improving the taste of consumer products with said flavor-enhancing ingredients or flavor compositions containing said flavor-enhancing ingredients, and the use of said flavor-enhancing ingredients or compositions in consumer products for improving the sweetness and / or mouthfeel of consumer products.

[0002] background

[0003] Compounds are widely used to improve the taste of consumer products (i.e., products intended to be ingested or expelled orally, such as food, beverages, confectionery, oral care products, etc.). These compounds do not add flavor to the consumer products themselves, but when used at very low concentrations, they improve the flavor in some desired way and provide other desired auxiliary benefits, such as enhanced sweetness, enhanced mouthfeel, or masking undesirable characteristics of other ingredients present in the consumer product.

[0004] Sweetness is generally a desirable characteristic in consumer products. Traditionally, sweetness is imparted by adding one or more sweeteners, typically low-potency nutritional sweeteners such as sucrose, fructose, glucose, xylose, arabinose, rhamnose, sugar alcohols (such as erythritol, xylitol, mannitol, sorbitol, and inositol), and syrups (such as high-fructose corn syrup and starch syrup). These sweeteners typically provide a fairly substantial sweetness without any undesirable aftertaste.

[0005] Sucrose imparts a strong initial sweetness, which is short-lived and diminishes without any significant off-flavors or aftertaste. While nutritional sweeteners like sucrose provide the desired sweetness in consumer products, it is desirable to use reduced amounts of these sweeteners to lower the overall calorific value of the product. There is a desire to provide alternative additives or ingredients that can reduce the calorific value of a consumer product while maintaining the same or similar sweetness characteristics (e.g., sweetness intensity, aroma, and mouthfeel).

[0006] Efforts are underway in the field to provide low-sugar consumer products that exhibit the sweetness characteristics of full-sugar products. Positive allosteric modulators of human sweet taste receptors (also known in the art as "PAMs") are compounds that enhance the activity of sweet taste receptors and the perception of sweetness, and have been used in low-sugar / low-calorie consumer product applications. A significant drawback of using PAMs in low-sugar consumer products is that they exhibit different temporal properties compared to sugars, and they lack the desired sugary mouthfeel.

[0007] Therefore, it remains desirable in the art to provide alternative and / or improved flavor-enhancing additives, ingredients, and compositions for addition to sweetening compositions and sweetening consumer products to provide low-sugar products with sweetness characteristics very close to those of full-sugar products. Invention Overview

[0009] According to a first exemplary embodiment, a flavor-improving ingredient is disclosed, comprising 2,4-dihydroxybenzoic acid and a positive allosteric modifier.

[0010] According to a second exemplary embodiment, a flavor-modifying composition is disclosed, comprising 2,4-dihydroxybenzoic acid and a positive allosteric modifier.

[0011] According to a third exemplary embodiment, a flavor composition is disclosed comprising (i) at least one sweetener, 2,4-dihydroxybenzoic acid and a positive allosteric modifier, or (ii) at least one sweetener and a flavor-modifying ingredient or composition comprising 2,4-dihydroxybenzoic acid and a positive allosteric modifier.

[0012] According to a fourth exemplary embodiment, a consumer product is disclosed that comprises a flavor-modifying ingredient or composition, the flavor-modifying ingredient or composition comprising 2,4-dihydroxybenzoic acid and a positive allosteric modifier.

[0013] According to a fifth exemplary embodiment, a sweetened consumer product is disclosed, comprising a consumer product matrix and (i) at least one sweetener, 2,4-dihydroxybenzoic acid and a positive allosteric modifier, or (ii) at least one sweetener and a flavor-modifying ingredient or composition comprising 2,4-dihydroxybenzoic acid and a positive allosteric modifier.

[0014] According to a sixth exemplary embodiment, a beverage product is disclosed comprising a beverage base and (i) at least one sweetener, 2,4-dihydroxybenzoic acid and a positive allosteric modifier, or (ii) at least one sweetener and a flavor-modifying ingredient or composition comprising 2,4-dihydroxybenzoic acid and a positive allosteric modifier.

[0015] According to a seventh exemplary embodiment, a food product is disclosed comprising a food matrix and (i) at least one sweetener, 2,4-dihydroxybenzoic acid and a positive allosteric modifier, or (ii) at least one sweetener and a flavor-modifying ingredient or composition comprising 2,4-dihydroxybenzoic acid and a positive allosteric modifier.

[0016] According to an eighth exemplary embodiment, a method for preparing a flavor-modifying composition is disclosed, the method comprising combining 2,4-dihydroxybenzoic acid and a positive allosteric modifier.

[0017] According to a ninth exemplary embodiment, a method for preparing a flavor composition is disclosed, the method comprising combining at least one sweetener, and (i) at least one sweetener, 2,4-dihydroxybenzoic acid and a positive allosteric modifier, or (ii) at least one sweetener and a flavor modifier or composition comprising 2,4-dihydroxybenzoic acid and a positive allosteric modifier.

[0018] According to a tenth exemplary embodiment, a method for preparing a consumer product is disclosed, the method comprising adding a flavor-modifying ingredient or composition to a consumer product matrix, the flavor-modifying ingredient or composition comprising 2,4-dihydroxybenzoic acid and a positive allosteric modifier.

[0019] According to an eleventh exemplary embodiment, a method for preparing a sweetened consumer product is disclosed, the method comprising adding at least one sweetener to a consumer product matrix, and (i) at least one sweetener, 2,4-dihydroxybenzoic acid and a positive allosteric modifier, or (ii) at least one sweetener and a flavor-modifying ingredient or composition, the flavor-modifying ingredient or composition comprising 2,4-dihydroxybenzoic acid and a positive allosteric modifier.

[0020] According to a twelfth exemplary embodiment, a method for improving the sweetness and / or taste of a consumer product is disclosed, the method comprising adding an effective amount of a flavor-modifying ingredient or composition to the consumer product to improve and / or enhance the taste of the consumer product, the flavor-modifying ingredient or composition comprising 2,4-dihydroxybenzoic acid and a positive allosteric modifier.

[0021] According to a thirteenth exemplary embodiment, a method for improving the sweetness and / or taste of a consumer product is disclosed, the method comprising adding an effective amount of a flavor composition to the consumer product to improve and / or enhance the taste of the consumer product, the flavor composition comprising at least one sweetener, 2,4-dihydroxybenzoic acid, and a positive allosteric modifier.

[0022] According to the fourteenth embodiment, the use of a flavor-modifying ingredient or flavor-modifying composition comprising 2,4-dihydroxybenzoic acid and a positive allosteric modifier for improving the sweetness and / or improving the mouthfeel of a consumer product is disclosed, wherein the flavor-modifying ingredient or flavor-modifying composition is added to the consumer product.

[0023] According to the fifteenth embodiment, the use of a flavor composition comprising a flavor composition for improving the sweetness and / or improving the mouthfeel of a consumer product is disclosed, the flavor composition comprising at least one sweetener, 2,4-dihydroxybenzoic acid and a positive allosteric modifier, wherein the consumer product contains the flavor-improving ingredient or flavor-improving composition.

[0024] Detailed description

[0025] The following provides a broad description of many exemplary embodiments of this disclosure. This description is to be interpreted as exemplary only and does not describe every possible embodiment, as describing every possible embodiment would be impractical, if not impossible. It should be understood that any feature, characteristic, component, composition, ingredient, product, step, or method described herein may be deleted in whole or in part, combined in whole or in part with any other feature, characteristic, component, composition, ingredient, product, step, or method described herein, or replaced in whole or in part with any other feature, characteristic, component, composition, ingredient, product, step, or method described herein. 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.

[0026] This invention discloses a flavor-modifying ingredient or composition comprising 2,4-dihydroxybenzoic acid and a positive allosteric modulator of human sweet taste receptors. According to certain embodiments, the flavor-modifying ingredient or composition comprising 2,4-dihydroxybenzoic acid and a positive allosteric modulator of human sweet taste receptors is a sweetness-modifying ingredient or composition. The inventors have surprisingly and unexpectedly discovered a synergistic relationship between 2,4-dihydroxybenzoic acid and PAM, which results in enhanced sweetness intensity and modulates the sweetness quality in sweetened compositions and sweetened consumer products.

[0027] For the purposes of this specification, the term "flavor-improving ingredient or composition" refers to one or more components that improve the sweetness characteristics of a low-sugar sweetener composition or sweetened consumer product to which it is added. Without limitation, according to certain exemplary embodiments, the flavor-improving ingredient or composition may include effective amounts of one or more components to enhance the sweetness intensity of the low-sugar sweetener composition or sweetened consumer product to which it is added and / or improve the mouthfeel of the low-sugar sweetener composition or sweetened consumer product to which it is added.

[0028] According to certain embodiments, the term "taste-improving ingredient or composition" refers to a compound that improves, enhances, amplifies, or strengthens the perceived sweetness of a consumer product when present in the product at a concentration at or below the compound's sweetener recognition threshold (i.e., a concentration at which the compound does not contribute any noticeable sweetness in the absence of additional sweeteners). For the purposes of this specification, the term "sweetness recognition threshold concentration" is the lowest known concentration of a compound that can be perceived as sweet by human taste.

[0029] Mouthfeel (or “mouth feel”) refers to the physical sensation experienced or felt in the mouth by food and beverages or compositions added to them. Mouthfeel can refer to the texture that comes into contact with the tongue, roof of the mouth, teeth, gums, or throat. Mouthfeel is considered distinct from taste / flavor, but is believed to have the same or even greater influence on a person’s enjoyment or preference for certain foods as it does for others. Typical mouthfeel descriptors used to describe perceived sensations include acidity (metallic, citrusy, bright), density (dense, airy), dryness (dry, burnt), particle size (granular, powdery, dusty, granular, chalky), viscosity (chewy, tough), hardness (crisp, soft), weight (full, heavy), irritation (prickly, stinging), mouth coating (oily, buttery), roughness (abrasive, texture), smoothness (slippery, stringy), silky smoothness (smooth, velvety), uniformity (uniform, non-uniform), and viscosity (full, light).

[0030] Unrestricted and by way of illustration only, the positive allosteric modifier component of the flavor-improving ingredient or composition may be selected from any one or more compounds disclosed in WO2008 / 154,221, U.S. Patent Application Publication No. US2014 / 0235624A1, U.S. Patent Application Publication No. US2018 / 0086751A1 and U.S. Patent Application Publication No. US2017 / 0354175, each of which is incorporated herein by reference in its entirety.

[0031] According to certain exemplary embodiments, the positive allosteric modifier component of the flavor-improving ingredient or composition is selected from one or more of the following compounds:

[0032]

[0033] 2,4-Dihydroxybenzoic acid (CAS: 89-86-1),

[0034]

[0035] 3-[(4-amino-2,2-dioxo-1H-2,1,3-benzothiadiazin-5-yl)oxy]-2,2-dimethyl-N-propylpropionamide (CAS: 1093200-92-0),

[0036]

[0037] 4-Amino-5-[2,2-dimethyl-3-[(1-methylethyl)amino]-3-oxopropoxy]-2-methyl-3-quinolinecarboxylic acid (CAS: 1359963-68-0),

[0038]

[0039] 3-[[(4-amino-2,2-dioxo-1H-2,1,3-benzothiadiazin-5-yl)oxy]methyl]-N-cyclopentyl-2-oxo-3-piperidinecarboxamide (CAS: 1446687-20-2),

[0040]

[0041] 1-[(3S)-3-[[(4-amino-2,2-dioxo-1H-2,1,3-benzothiadiazin-5-yl)oxy]methyl]-1-piperidinyl]-3-methyl-1-butanone (CAS: 1469426-64-9),

[0042]

[0043] N-[2-[(4-amino-2,2-dioxo-1H-2,1,3-benzothiadiazin-5-yl)oxy]-1,1-dimethylethyl]-2,6-dimethyl-4-pyridinecarboxamide aminosulfonate (CAS: 2079034-28-7),

[0044]

[0045] 4-Amino-5-[[3-[[(2S)-2-amino-2-cyclohexylacetyl]amino]-3-methyl-1-oxobutyl]amino]-3-pyridinecarboxylic acid (CAS: 2242529-79-7),

[0046]

[0047] 4-Amino-5-[[3-[(2-cyclohexylacetyl)amino]-3-methyl-1-oxobutyl]amino]-3-pyridinecarboxylic acid (CAS: 2242529-82-2), and combinations thereof.

[0048] According to certain exemplary embodiments, the positive allosteric modifier component of the flavor-improving ingredient or composition is the following compound:

[0049]

[0050] According to certain exemplary embodiments, the positive allosteric modifier component of the flavor-improving ingredient or composition is the following compound:

[0051]

[0052] According to certain exemplary embodiments, the positive allosteric modifier component of the flavor-improving ingredient or composition is the following compound:

[0053]

[0054] According to certain embodiments, the 2,4-dihydroxybenzoic acid may be present in the flavor-modifying ingredient or composition in an amount of about 0.1 to about 1000 ppm. According to certain embodiments, the 2,4-dihydroxybenzoic acid may be present in an amount of about 0.1 to about 900 ppm, or about 0.1 to about 9800 ppm, or about 0.1 to about 700 ppm, or about 0.1 to about 600 ppm, or about 0.1 to about 500 ppm, or about 0.1 to about 400 ppm, or about 0.1 to about 300 ppm, or about 0.1 to about 200 ppm, or about 0.1 to about 100 ppm, or about 0.1 to about 90 ppm, or about 0.1 to about 80 ppm, or about 0.1 to about 70 ppm, or about 0.1 to about 60 ppm, or about 0.1 to about 50 ppm, or about 0.1 to about 40 ppm, or about 0.1 to about 30 ppm. The amount, or about 0.1 to about 20 ppm, or about 0.1 to about 15 ppm, or about 0.1 to about 10 ppm, or about 0.1 to about 9 ppm, or about 0.1 to about 8 ppm, or about 0.1 to about 7 ppm, or about 0.1 to about 6 ppm, or about 0.1 to about 5 ppm, or about 0.1 to about 4 ppm, or about 0.1 to about 3 ppm, or about 0.1 to about 2 ppm, or about 0.1 to about 1 ppm, or about 0.1 to about 0.75 ppm, or about 0.1 to about 0.4 ppm, or about 0.1 to about 0.3 ppm, or about 0.1 to about 0.25 ppm, or about 0.1 to about 0.2 ppm, is present in the flavor-enhancing ingredient or composition.

[0055] According to some embodiments, the positive allosteric modifier may be present in the flavor-improving ingredient or composition in an amount of about 0.015 to about 100 ppm. According to other embodiments, the positive allosteric modifier may be present in an amount of about 0.015 to about 90 ppm, or about 0.015 to about 80 ppm, or about 0.015 to about 70 ppm, or about 0.015 to about 60 ppm, or about 0.015 to about 50 ppm, or about 0.015 to about 40 ppm, or about 0.015 to about 30 ppm, or about 0.015 to about 20 ppm, or about 0.015 to about 15 ppm, or about 0.015 to about 10 ppm, or about 0.015 to about 5 ppm, or about 0.015 to about 4 ppm. The amount, or about 0.015 to about 3 ppm, or about 0.015 to about 2 ppm, or about 0.015 to about 1.5 ppm, or about 0.015 to about 1 ppm, or about 0.015 to about 0.75 ppm, or about 0.015 to about 0.5 ppm, or about 0.015 to about 0.25 ppm, or about 0.015 to about 0.125 ppm, or about 0.015 to about 0.06 ppm, or about 0.015 to about 0.03 ppm, or about 0.015 to about 0.025 ppm, is present in the flavor-improving ingredient or composition.

[0056] According to certain exemplary embodiments, the composition comprises 2,4-dihydroxybenzoic acid in an amount of about 0.1 to about 1000 ppm and a positive allosteric modifier in an amount of about 0.01 to about 100 ppm.

[0057] According to certain exemplary embodiments, the composition comprises 2,4-dihydroxybenzoic acid in an amount of about 0.5 to about 100 ppm and a positive allosteric modifier in an amount of about 0.05 to about 75 ppm.

[0058] According to certain exemplary embodiments, the composition comprises 2,4-dihydroxybenzoic acid in an amount of about 0.5 to about 10 ppm and a positive allosteric modifier in an amount of about 0.1 to about 50 ppm.

[0059] According to certain exemplary embodiments, the composition comprises 2,4-dihydroxybenzoic acid in an amount of about 1 to about 5 ppm and a positive allosteric modifier in an amount of about 0.1 to about 25 ppm.

[0060] The flavor-modifying ingredient or composition is capable of improving the perceived sweetness or characteristics of a composition or consumer product containing at least one sweetener compound. According to certain exemplary embodiments, the flavor-modifying ingredient or composition is capable of improving the perceived sweetness or characteristics of a composition or consumer product containing at least one caloric / nutritional sweetener compound. Suitable carbohydrate sweeteners are selected from, but are not limited to, sucrose, glyceraldehyde, dihydroxyacetone, erythrose, threose, erythulose, arabinose, lysolose, ribose, xylose, ribulose, xylulose, allose, azoose, galactose, glucose, gulose, idole, mannose, tarose, fructose, allulose, sorbitol, tagatose, mannoheptanose, sedoheptulose, octanose, fucose, rhamnose, mesobiose, cellobiose, sialic acid, and combinations thereof. According to other exemplary embodiments, the sweetening composition or sweetening consumer product may include an additional sweetener selected from rare sugars, namely sorbitol, lysolose, ribulose, xylose, xylulose, D-allose, L-ribose, D-tagatose, L-glucose, L-fucose, L-arabinose, menobiose, and combinations thereof. 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, sucrose, and combinations thereof.

[0061] According to certain exemplary embodiments, the flavor-modifying ingredient or composition can improve the perceived sweetness or characteristics of a composition or consumer product containing at least one high-intensity sweetener compound. The flavor-modifying ingredient or composition can improve the perceived sweetness or characteristics of a composition or consumer product containing, for example, but not limited to, Advantame, alitame, aspartame, hesperidin dihydrochalcone 4'-O-glucoside, neohesperidin dihydrochalcone, neotame, and sucralose.

[0062] Flavor-modifying ingredients or compositions comprising 2,4-dihydroxybenzoic acid and a positive allosteric modifier can be combined with one or more other components to provide a flavor composition. According to certain exemplary embodiments, flavor-modifying ingredients or compositions comprising 2,4-dihydroxybenzoic acid and a positive allosteric modifier can be combined with one or more sweeteners to provide a flavor composition. According to a further exemplary embodiment, flavor-modifying ingredients or compositions comprising 2,4-dihydroxybenzoic acid and a positive allosteric modifier can be combined with one or more sweeteners and one or more other components to provide a flavor composition.

[0063] Flavor compositions may contain one or more food-grade excipients. Suitable excipients for use in 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, and anti-caking agents. Examples of such carriers or diluents used for flavorings can be found, for example, in "Perfume and Flavor Materials of Natural Origin", S. Arctander, Ed., Elizabeth, NJ, 1960; "Perfume and Flavor Chemicals", S. Arctander, Ed., Vol. I & II, Allured Publishing Corporation, Carol Stream, USA, 1994; "Flavorings", E. Ziegler and H. Ziegler (ed.), Wiley-VCH Weinheim, 1998; and "CTFA Cosmetic Ingredient Handbook", J.M. Nikitakis (ed.), 1st ed., The Cosmetic, Toiletry and Fragrance Association, Inc., Washington, 1988. Flavor compositions can be in any suitable form, such as liquid or solid, wet or dry, or in an encapsulated form bound to or coated onto a carrier / particle, or in powder form.

[0064] Flavor-modifying ingredients or compositions comprising 2,4-dihydroxybenzoic acid and a positive allosteric modifier, or flavor compositions comprising flavor components and flavor-modifying ingredients or compositions (the flavor-modifying ingredients or compositions comprising 2,4-dihydroxybenzoic acid and a positive allosteric modifier), may be included in consumer products. According to certain embodiments, flavor-modifying ingredients or compositions comprising 2,4-dihydroxybenzoic acid and a positive allosteric modifier, or flavor compositions comprising at least one sweetener and a flavor-modifying ingredient or composition (the flavor-modifying ingredients or compositions comprising 2,4-dihydroxybenzoic acid and a positive allosteric modifier), may be included in consumer products.

[0065] Consumer products may include a matrix. As used herein, the term "matrix" means all the components necessary for a consumer product, except for flavor-modifying ingredients or compositions, or flavor compositions comprising flavor components (such as at least one sweetener) and flavor-modifying ingredients or compositions. The matrix will naturally vary in both properties and proportions depending on the nature and use of the consumer product, but they are all well known in the art and can be used in proportions generally accepted in the art. Therefore, formulation of such a matrix for each conceivable purpose is within the general technical scope of the art.

[0066] In a non-limiting and illustrative manner only, suitable matrices may include anti-caking agents, defoamers, antioxidants, binders, colorants, diluents, disintegrants, emulsifiers, encapsulating agents or formulations, enzymes, fats, flavor enhancers, seasonings, gums, polysaccharides, preservatives, proteins, solubilizers, solvents, stabilizers, sugar derivatives, surfactants, sweeteners, vitamins, and waxes, etc. Solvents that may be used are known to those skilled in the art and include, for example, water, ethanol, ethylene glycol, propylene glycol, glycerol, and triacetin. Encapsulating agents and gums include maltodextrin, gum arabic, alginate, gelatin, modified starch, other polysaccharides, and proteins. Examples of excipients, carriers, diluents, or solvents used for flavor compounds can be found in, for example, "Perfume and Flavour Materials of Natural Origin," S. Arctander, Ed., Elizabeth, NJ, 1960; "Perfume and Flavour Chemicals," S. Arctander, Ed., Vol. 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 ed., The Cosmetic, Toiletry and Fragrance Association, Inc., Washington, 1988.

[0067] Co-ingredients may be present to provide additional beneficial effects, such as enhanced stability, ease of incorporation into consumer products, and enhanced nutritional value. Non-limiting typical examples of such co-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.

[0068] According to the disclosure of the present invention, the term "consumer product" means a product intended for use by a subject for at least one purpose—for enjoyment, nutrition, or health and wellness benefits—generally via oral means (although consumption may occur via non-oral means such as inhalation). Consumer products 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 supplements and health and wellness supplements. Consumer products also include compositions that remain in the mouth for a period of time before being discarded rather than swallowed. It may be placed in the mouth before consumption or may remain in the mouth for a period of time before being discarded.

[0069] Consumer products include, but are not limited to, all kinds of food, confectionery products, baked goods, sweetened products, savory products, fermented products, dairy products, non-dairy products, beverages, nutritional supplements, and pharmaceuticals.

[0070] According to some implementations, beverages include carbonated beverages. Carbonated beverages include all beverages and drinks containing carbon dioxide dissolved in a liquid (such as water). Without limitation, carbonated beverages include bubbly water, fizzy water, champagne, carbonated soda water, carbonated soft drinks (such as Coca-Cola, Pepsi, Dr. Pepper, Mountain Dew, Sprite, 7-Up, etc.), carbonated fruit drinks, carbonated fruit juices, carbonated coffee, carbonated energy drinks, flavored sparkling water, flavored celesti water, carbonated mineral water, sparkling tea, sparkling tonics, and sparkling wine.

[0071] Exemplary dairy products include, but are not limited to, cheese, cheese sauces, cheese-based products, ice cream, pulsating ice cream, single-serving dairy ice cream, single-serving water ice cream, multi-serving dairy ice cream, multi-serving water ice cream, homemade ice cream, homemade dairy ice cream, ice cream desserts, bulk ice cream, homemade water ice cream, frozen yogurt, artisanal ice cream, milk, fresh / pasteurized milk, whole milk, semi-skimmed milk, long-life / UHT milk, whole milk, and semi-skimmed milk. Long shelf life / UHT milk, non-fat long shelf life / UHT milk, goat milk, concentrated / unconcentrated milk, pure / unconcentrated milk, flavored, functional and other condensed milk, flavored milk beverages, dairy-only flavored milk beverages, fruit-flavored flavored milk beverages, soy milk, yogurt beverages, fermented milk beverages, coffee whitening agents, milk powder, flavored milk powder beverages, cream, yogurt, plain / natural yogurt, flavored yogurt, fruit-flavored yogurt, probiotic yogurt, drinking yogurt, regular drinking yogurt, probiotic drinking yogurt, refrigerated and shelf-stable desserts, dairy-based desserts and soy-based desserts.

[0072] According to certain embodiments, flavor-modifying ingredients or compositions, or flavor compositions containing them, may be incorporated into consumer products containing non-animal-derived proteins (e.g., plant proteins). Exemplary plant proteins include soy protein and pea protein. Soy, as used herein, includes all consumer products containing any form of soy, including soybean oil used alone or in combination, such as as a nutritional supplement or as a medicine, tofu, soy milk, soy fat, or soy paste. Plant proteins may include algae (such as spirulina), legumes (such as black beans, canelli beans, kidney beans, lentils, lima beans, pinto beans, soybeans, white beans), broccoli, edamame, fungal proteins, nuts (such as almonds, Brazil nuts, cashews, peanuts, pecans, hazelnuts, pine nuts, walnuts), peas (such as black-eyed peas, chickpeas, green peas), potatoes, oats, seeds (such as sage, flax, squash, sesame, sunflower), gluten (i.e., wheat gluten-based), Indonesian fermented soybeans, tofu, and mixtures thereof. According to certain embodiments, the plant protein is a potato-derived protein. In another embodiment, the non-animal protein is selected from one or more of cereals, legumes, seeds, nuts, algae, mycoprotein, fungal protein, insect-derived protein, and leaf protein.

[0073] Flavor-enhancing ingredients or compositions, or flavor compositions containing them, can be included in a wide variety of baking doughs. Exemplary baking doughs include, but are not limited to, muffins (e.g., English muffins), biscuits (e.g., salted biscuits, baked biscuits, whole wheat biscuits, etc.), rolls (e.g., soft rolls, dinner rolls, crescent rolls), biscuits (e.g., buttermilk biscuits, cornbread biscuits), pie crusts, breads (e.g., vanilla olive oil flatbreads, Italian toast, sourdough bread, soda bread, breadsticks, cornbread, etc.), pizza dough, and bagels, etc.

[0074] Flavor-enhancing ingredients or compositions, or flavor compositions containing them, may also be included in baking sweet dough. Exemplary sweet baking doughs include, but are not limited to, sweet baking doughs used for preparing brownies, cookies, muffins, half-moon rolls, donuts, cakes, pastries, pies, and scones.

[0075] Flavor improver compositions can also be used to prepare consumable sweetened foods. Sweetened products include, without limitation and by way of illustration only, breakfast cereals, ready-to-eat (“RTE”) cereals, family breakfast cereals, flakes, oatmeal, other RTE cereals, children’s breakfast cereals, and hot cereals.

[0076] Flavor-modifying ingredients or compositions, or flavor compositions containing them, may be used in oral care and oral hygiene products. "Oral care" or "oral hygiene" products may include any product applied to the oral cavity for cleaning, freshening, healing, deodorizing the mouth or any part thereof. Non-limitingly and by way of illustration only, such oral care and oral hygiene compositions include toothpaste, tooth gel, tooth powder, teeth whitening products, mouth rinses, mouthwashes, mouthwash compositions, lozenges, dental floss, toothpicks, anti-plaque and anti-gingivitis compositions, throat lozenges, throat drops, compositions for treating nasal symptoms, cold symptoms, and for relieving cold symptoms. Example

[0077] 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 this disclosure.

[0078] For the purposes of the following examples and tables, the positive allosteric modifier is represented by the following compounds:

[0079] PAM 1 is represented by the following compounds:

[0080]

[0081] PAM 2 is represented by the following compounds:

[0082]

[0083] PAM 3 is represented by the following compounds:

[0084]

[0085] PAM 4 is represented by the following compounds:

[0086]

[0087] PAM 5 is represented by the following compounds:

[0088]

[0089] Comparative Examples 1-1 to 1-7

[0090] Sucrose solutions containing 1%, 3%, 5%, 7%, or 9% sucrose and 0.05% citric acid were prepared in water. 5 ppm or 10 ppm of 2,4-dihydroxybenzoic acid was added to each solution. The effect of 2,4-dihydroxybenzoic acid in each solution on sweetness enhancement was evaluated. The results are reported in Table 1.

[0091] Table 1

[0092]

[0093]

[0094] Examples 2-1 to 2-22

[0095] A sucrose solution containing 5% sucrose and 0.05% citric acid in water was prepared. 5 ppm of 2,4-dihydroxybenzoic acid and a commercially available positive allosteric modifier selected from 0.015625 to 12 ppm were added to each solution. The synergistic effect of 2,4-dihydroxybenzoic acid and the positive allosteric modifier on sweetness enhancement in each solution was evaluated and compared with a sucrose solution containing only the positive allosteric modifier. The results are reported in Table 2.

[0096] Table 2

[0097]

[0098]

[0099] Table 2 shows that, compared with comparative examples C2-9, C2-11, C2-13, C2-15, C2-17, C-19, and C-21, examples 2-10, 2-12, 2-14, 2-16, 2-18, 2-20, and 2-22 of the present invention exhibit more initial sweetness, a sweeter mouthfeel, less licorice-like flavor, and less persistent sweetness.

[0100] Examples 3-1 to 3-10

[0101] Sucrose solutions containing 5% sucrose and 0.05% citric acid in water were prepared. 0.005, 0.01, 0.05, 0.5, 5, 10, 25, 50, 500, or 1000 ppm of 2,4-dihydroxybenzoic acid and 3 ppm of a commercially available positive allosteric modifier were added to each solution. The synergistic effect of 2,4-dihydroxybenzoic acid and the positive allosteric modifier on enhancing the sweetness of the solution was evaluated for each solution and compared with sucrose solutions containing only the positive allosteric modifier. The results are reported in Table 3.

[0102] Table 3

[0103]

[0104]

[0105] Table 3 shows that, compared with comparative examples C2-17 (Table 2), examples 3-3, 3-4, 3-5, 3-6, 3-7, 3-8 and 3-9 of the present invention exhibit more initial sweetness, a sweeter taste, less licorice-like flavor and less persistent sweetness.

[0106] Examples 4-1 to 4-8

[0107] A sucrose solution containing 5% sucrose and 0.05% citric acid in water was prepared. 5 ppm of 2,4-dihydroxybenzoic acid and 5, 6, 10, 20, or 30 ppm of a positive allosteric modifier were added to each solution. The synergistic effect of 2,4-dihydroxybenzoic acid and the positive allosteric modifier on enhancing the sweetness of each solution was evaluated and compared with a sucrose solution containing only the positive allosteric modifier. The results are reported in Table 4.

[0108] Table 4

[0109]

[0110] Table 4 shows that, compared with comparative examples C4-1, C4-3, C4-5 and C4-7, examples 4-2, 4-4, 4-6 and 4-8 of the present invention exhibit more initial sweetness, a sweeter taste, less licorice-like flavor and less persistent sweetness.

[0111] Examples 5-1 to 5-7

[0112] Sucrose solutions containing 5% sucrose and 0.05% citric acid were prepared in water. 5 ppm of 2,4-dihydroxybenzoic acid and 2 ppm or 3 ppm of a commercially available positive allosteric modifier were added to each solution. The synergistic effect of 2,4-dihydroxybenzoic acid and the positive allosteric modifier on sweetness enhancement of each solution was evaluated and compared with sucrose solutions containing only the positive allosteric modifier. The results are reported in Table 5.

[0113] Table 5

[0114]

[0115] Table 5 shows that, compared with comparative examples C5-4 and C5-6, examples 5-5 and 5-7 of the present invention exhibit more initial sweetness, a sweeter taste, less licorice-like flavor, and less persistent sweetness.

[0116] Examples 6-1 to 6-11

[0117] Fructose solutions containing 5% fructose and 0.05% citric acid were prepared in water. 2,4-Dihydroxybenzoic acid and a commercially available positive allosteric modifier were added to each solution. The synergistic effect of 2,4-dihydroxybenzoic acid and the positive allosteric modifier on enhancing the sweetness of each solution was evaluated. The results are reported in Table 6.

[0118] Table 6

[0119]

[0120] Table 6 shows that, compared with comparative examples C6-2, C6-4, C6-6, C6-8 and C6-10, examples 6-3, 6-5, 6-7, 6-9 and 6-11 of the present invention exhibit more initial sweetness, a sweeter taste, less licorice-like flavor and less persistent sweetness.

[0121] Examples 7-1 to 7-7

[0122] Glucose solutions containing 5% glucose and 0.05% citric acid were prepared in water. 2,4-Dihydroxybenzoic acid and a commercially available positive allosteric modifier were added to each solution. The synergistic effect of 2,4-dihydroxybenzoic acid and the positive allosteric modifier on enhancing the sweetness of the solutions was evaluated for each solution. The results are reported in Table 7.

[0123] Table 7

[0124]

[0125] Examples 8-1 to 8-7

[0126] Solutions containing 6.5% invert sugar (76 Brix) and 0.05% citric acid in water were prepared. 2,4-Dihydroxybenzoic acid and a positive allosteric modifier were added to each solution. The synergistic effect of 2,4-dihydroxybenzoic acid and the positive allosteric modifier on enhancing the sweetness of each solution was evaluated. The results are reported in Table 8.

[0127] Table 8

[0128]

[0129] Table 8 shows that, compared with comparative examples C8-2, C8-4 and C8-6, examples 8-3, 8-5 and 8-7 of the present invention exhibit a sweeter taste, less licorice-like flavor and less persistent sweetness.

[0130] Examples 9-1 to 9-5

[0131] Carbonated beverages containing 5% sucrose, 0.1% lemon-lime flavoring, and 0.1% citric acid in carbonated water were prepared. 2,4-Dihydroxybenzoic acid and a commercially available positive allosteric modifier were added to each solution. The synergistic effect of 2,4-dihydroxybenzoic acid and the positive allosteric modifier on enhancing the sweetness of each solution was evaluated. The results are reported in Table 9.

[0132] Table 9

[0133]

[0134] Table 9 shows that, compared with comparative examples C9-2 and C9-4, examples 9-3 and 9-5 of the present invention exhibit more initial sweetness, a sweeter taste, less licorice-like flavor, and less persistent sweetness.

[0135] Examples 10-1 to 10-5

[0136] A chocolate milk beverage containing 60% milk (1% fat), 4% sucrose, 0.7% cocoa powder, 0.1% chocolate flavoring agent, and 0.03% carrageenan in water was prepared. 2,4-Dihydroxybenzoic acid and a commercially available positive allosteric modifier were added to each solution. The synergistic effect of 2,4-dihydroxybenzoic acid and the positive allosteric modifier on sweetness enhancement of each solution was evaluated. The results are reported in Table 10.

[0137] Table 10

[0138]

[0139] Table 10 shows that, compared with comparative examples C2 and C4, examples 3 and 5 of the present invention exhibit more initial sweetness, a sweeter taste, and less licorice-like characteristics.

[0140] Examples 11-5 to 11-5

[0141] Strawberry yogurt was prepared by containing 5% sucrose and 0.04% strawberry flavoring in a full-fat yogurt base. 2,4-Dihydroxybenzoic acid and a commercially available positive allosteric modifier were added to each solution. The synergistic effect of 2,4-dihydroxybenzoic acid and the positive allosteric modifier on sweetness enhancement of each solution was evaluated. The results are reported in Table 11.

[0142] Table 11

[0143]

[0144] Table 11 shows that, compared with comparative examples C11-2 and C11-4, examples 11-3 and 11-5 of the present invention exhibit more initial sweetness, a sweeter taste, less licorice-like flavor, and less persistent sweetness.

[0145] Examples 12-1 to 12-5

[0146] Pea protein beverages containing 3% pea protein, 3% sucrose, 0.3% natural vanilla flavoring, and 0.05% gellan gum in water were prepared. 2,4-Dihydroxybenzoic acid and a commercially available positive allosteric modifier were added to each solution. The synergistic effect of 2,4-dihydroxybenzoic acid and the positive allosteric modifier on enhancing the sweetness of each solution was evaluated. The results are reported in Table 12.

[0147] Table 12

[0148]

[0149] Table 12 shows that, compared with comparative examples C12-2 and C12-4, examples 12-3 and 12-5 of the present invention exhibit a smoother taste and less persistent sweetness.

[0150] As used herein, any reference to the phrase "one embodiment" or "implementation" means that a particular element, feature, structure, process step, or characteristic described in connection with that embodiment is included in at least one embodiment. In fact, a particular element, feature, structure, process step, or characteristic may be included in more than one embodiment disclosed herein. Furthermore, the use of the phrase "in one embodiment" in various places throughout the specification does not necessarily refer to the same embodiment.

[0151] As used in this specification, the terms “comprises,” “comprising,” “contains,” “containing,” “includes,” “including,” “has,” or “having” are open-ended expressions and are intended to cover methods, processes, steps, products, apparatus, or systems that include the listed components, elements, and features as well as any and all additional components, elements, and features not expressly listed.

[0152] As used in this specification, the term "or" means an inclusive "or" rather than an exclusive "or". For example, the phrase "A or B" is satisfied by any of the following: A (element or method step) exists and B (element or method step) does not exist, A does not exist (element or method step) and B (element or method step) exists, and both A and B (element or method step) exist.

[0153] As used in this specification, "a" or "an" is used to describe a component, element, feature, and method / process step of the various exemplary embodiments disclosed herein. The use of "a" or "an" should be construed as including one or more.

[0154] The terms “preferred,” “usually,” and “typically” as used in this specification are not intended to, and do not limit, the scope of the disclosed methods, processes, or techniques. Rather, these terms are intended only to identify specific aspects of an embodiment or to highlight alternative or additional features that may or may not be used in a particular embodiment.

[0155] In this disclosure, the term "about" used in conjunction with numerical values ​​includes the numerical value and has the meaning prescribed by the context. For example, it includes at least the degree of error associated with the measurement of a particular numerical value. Those skilled in the art will understand that the amount of "about" used herein to indicate "approximately" the numerical value produces the desired degree of effectiveness in the compositions and / or methods of this disclosure. Those skilled in the art will further understand that, in one embodiment, the boundaries and limits of the "about" value relating to the percentage, amount, or quantity of any component can be determined by varying that value, determining the effectiveness of each value of the composition or method, and measuring the range of numerical values ​​that produce a composition or method having the desired degree of effectiveness according to this disclosure.

[0156] It should be understood that when ranges of numerical values ​​are described in this disclosure, it is intended that any and every numerical value (including endpoints) within that range be considered as disclosed. For example, a “range of 50 to 100” for a component should be interpreted as indicating every and every possible number along the continuum between 50 and 100. It should be understood that the inventor recognizes and understands that any and all numerical values ​​within that range are considered to have been specified, and that the inventor owns the entire range and all numerical values ​​within that range.

[0157] While flavor-enhancing ingredients, compositions, flavor compositions, sweetening compositions, consumer products, and methods for sweetness perception in improved sweetening compositions and consumer products have been described above in conjunction with certain exemplary embodiments, it should be understood that other embodiments may be used, or changes and additions may be made to the embodiments to perform the same function as the embodiments of the present invention without departing from the present invention. Furthermore, all disclosed embodiments are not necessarily alternatives, as various embodiments of the present invention can be combined to provide desired features. Variations can be made by those skilled in the art without departing from the spirit and scope of this disclosure. Therefore, this disclosure should not be limited to any single embodiment, but rather interpreted in breadth and scope according to the statement of the appended claims.

Claims

1. A composition comprising 2,4-dihydroxybenzoic acid and a positive allosteric modifier, wherein the positive allosteric modifier is selected from: ， ， ， Combinations thereof, wherein the 2,4-dihydroxybenzoic acid is present in an amount of 0.1 to 10 ppm, and the positive allosteric modifier is present in an amount of 0.015 to 15 ppm.

2. The composition according to claim 1, further comprising a carrier.

3. A sweetening composition comprising at least one sweetener and a flavor modifier composition, said flavor modifier composition comprising 2,4-dihydroxybenzoic acid and a positive allosteric modifier, wherein said positive allosteric modifier is selected from: ， ， ， Combinations thereof, wherein the 2,4-dihydroxybenzoic acid is present in an amount of 0.1 to 10 ppm, and the positive allosteric modifier is present in an amount of 0.015 to 15 ppm.

4. The sweetening composition according to claim 3, wherein the sweetener is a natural sweetener.

5. The sweetening composition according to claim 4, wherein the natural sweetener is selected from fructose and sucrose.

6. The sweetening composition according to claim 5, wherein the natural sweetener is sucrose.

7. The sweetening composition according to claim 6, wherein sucrose is present in an amount of 1% to 11%.

8. The sweetening composition according to claim 7, wherein sucrose is present in an amount of 1.5% to 10%.

Images