Saturated fatty acids and their use to modify flavors

Abstract

The present disclosure relates generally to certain saturated fatty acids and their use for modifying the taste of a composition (e.g., reducing bitterness). In certain forms, the present disclosure provides compositions comprising such saturated fatty acids. In some embodiments, the compositions are ingestible compositions, including, for example, packaged food or beverage products. In certain other forms, the present disclosure provides the use of saturated fatty acids and related methods for reducing bitterness in ingestible compositions, such as ingestible compositions for food, beverages, oral care, nutraceutical or pharmaceutical products.

Description

Technical Field

[0001] The present disclosure generally relates to certain saturated fatty acids and the purposes of the taste (such as reducing bitterness) thereof for modifying (modify) compositions. In some forms, the present disclosure provides compositions comprising such saturated fatty acids. In some embodiments, the composition is an ingestible composition, including for example packaged food or beverage products. In some other forms, the present disclosure provides the purposes of saturated fatty acids and related methods, for reducing the bitterness of ingestible compositions (such as ingestible compositions for food, beverages, oral care, nutritional health or pharmaceutical products). Background Art

[0002] The taste system provides sensory information about the chemical composition of the outside world. Taste transduction is one of the more complex forms of chemically triggered sensation in animals. Taste signals are found throughout the animal kingdom, from simple metazoans to the most complex vertebrates. Mammals are thought to have five basic forms of taste: sweet, bitter, sour, salty, and umami.

[0003] Obesity, diabetes, and cardiovascular disease are major health problems worldwide and are growing at an alarming rate. Sugar and calories (calories) are key ingredients that can be limited to have a positive nutritional effect on health. Even so, because many foods contain ingredients that stimulate bitter taste receptors, consumers often use sugar and other sweeteners to offset the bitter taste in these foods. In addition, certain nutrient-rich foods such as plant proteins stimulate bitter taste receptors. Therefore, despite their nutritional value, consumers may avoid eating such foods because they feel that the taste is bad. In addition, many medicinal compounds such as antibiotics have a significant bitter taste. Therefore, manufacturers of nutraceuticals or pharmaceuticals must use complex formulation technologies to allow subjects to orally take such drugs without discomfort.

[0004] However, the physiological basis of bitter taste perception is still not well understood. Many bitter compounds produce their bitter taste at least in part by modulating certain cell surface receptors, some of which belong to a family of seven-transmembrane domain receptors that interact with intracellular G proteins. These include the family of G-coupled protein receptors (GCPRs) called T2Rs found in humans and rodents. Humans express at least dozens of different receptors belonging to the T2R family. Some compounds are known to antagonize hT2 receptors. But many of these are complex organic compounds that can be expensive to make and are generally not found in nature. Therefore, there is a continuous need to discover new compounds, especially those with less complex chemical structures or that may exist in nature that can effectively block certain bitter tastes. Summary of the invention

[0005] The present disclosure relates to the unexpected discovery that certain saturated fatty acids are effective in blocking multiple human bitter taste receptors.

[0006] In a first aspect, the present disclosure provides a saturated fatty acid compound, which is a compound of formula (I):

[0007]

[0008] or an edible salt thereof, wherein: R 1 , R 2 , R 3 are independently a hydrogen atom or a C 1-4 Alkyl; m is an integer from 1 to 12; n is an integer from 0 to 12; m+n is not greater than 14.

[0009] In a second form, the present disclosure provides a first form of saturated fatty acids for use in reducing the bitterness of an ingestible composition. In a related form, the present disclosure provides a method for reducing the bitterness of an ingestible composition, the method comprising introducing a first form of saturated fatty acids into an ingestible composition. In some embodiments, the ingestible composition comprises one or more bitter taste enhancers, such as caffeine, tannins, compounds from coffee, compounds from ginseng, non-animal proteins (e.g., pea or soy or potato proteins), animal proteins (e.g., whey proteins or caseins), citrus fruits or juices, and high-intensity sweeteners (e.g., saccharin, steviol glycosides, aspartame, etc.).

[0010] In a third aspect, the present disclosure provides an ingestible composition comprising the saturated fatty acids of the first aspect. In some embodiments, the ingestible composition comprises one or more bitter taste enhancers, such as caffeine, tannins, compounds from coffee, compounds from ginseng, non-animal protein (e.g., pea or soy or potato protein), animal protein (e.g., whey protein or casein), citrus fruit or juice, and high intensity sweeteners (e.g., saccharin, steviol glycosides, aspartame, etc.).

[0011] In a fourth aspect, the present disclosure provides a flavored product comprising the ingestible composition of the third aspect. In some embodiments, the flavored product is a food product, a beverage product, an oral care product, or a nutritional health product or a pharmaceutical product.

[0012] Further aspects and embodiments thereof are set forth in the following detailed description, drawings, abstract and claims. BRIEF DESCRIPTION OF THE DRAWINGS

[0013] The drawings are provided for illustration purposes only and are not intended to depict any preferred compositions or preferred methods, nor to serve as a source of any limitation on the scope of the claimed invention.

[0014] Figure 1 The chemical formula of a saturated fatty acid compound having the effect of reducing bitterness is shown, wherein: R 1 , R 2 and R 3 are independently a hydrogen atom or a C 1-4 Alkyl; m is an integer from 1 to 12; n is an integer from 0 to 12; wherein m+n is not greater than 14. DETAILED DESCRIPTION

[0015] The following detailed description sets forth various configurations and embodiments provided herein. This description will be read from the perspective of a person of ordinary skill in the relevant art. Therefore, information known to these persons of ordinary skill is not necessarily included.

[0016] definition

[0017] Unless otherwise provided herein, the following terms and phrases have the meanings indicated below. The present disclosure may employ other terms and phrases not expressly defined herein. Such other terms and phrases have the meanings they have in the context of the present disclosure for those of ordinary skill in the art. In some cases, a term or phrase may be defined in the singular or in the plural. In this case, it is to be understood that any term in the singular may include its plural form, and vice versa, unless expressly indicated to the contrary.

[0018] As used herein, "solvate" refers to a compound formed by the interaction of one or more solvent molecules with one or more compounds described herein. In some embodiments, the solvate is an ingestible solvate, such as a hydrate.

[0019] The term "sweetener" or "sweet flavoring" or "sweet flavor entity" or "sweet compound" or "sweet tastant" herein refers to a compound that elicits a detectable sweet taste in a subject, e.g., a compound that activates T1R2 / T1R3 taste receptors in vitro.

[0020] As used herein, the term "bitter compound" or "bitter tastant" refers to a compound that elicits a detectable bitter taste in a subject, eg, a compound that activates one or more T2R taste receptors in vitro.

[0021] As used herein, the singular forms "a," "an," and "the" include plural referents unless the context clearly dictates otherwise. For example, reference to "a substituent" encompasses a single substituent as well as two or more substituents, and so forth.

[0022] As used herein, "for example," "such as," "such as," or "including" are intended to introduce examples that further illustrate a more general subject matter. Unless otherwise expressly noted, such examples are provided merely to aid in understanding the embodiments shown in the present disclosure and are not meant to be limiting in any way. These phrases also do not indicate any kind of preference for the disclosed embodiments.

[0023] As used herein, "include," "comprising," "containing," and "comprised of" refer to an open group, meaning that the group may include other members in addition to those explicitly stated. For example, the phrase "comprising A" means that A must be present, but other members may also be present. The terms "including," "having," and "composed of" and their grammatical variants have the same meaning. In contrast, "consist of" or "composed of" or "composed of" refer to a closed group. For example, the phrase "consisting of A" means that only A is present.

[0024] As used herein, "optionally" means that the subsequently described event may or may not occur. In some embodiments, the optional event does not occur. In some other embodiments, the optional event does occur one or more times.

[0025] As used herein, "or" is to be given its broadest reasonable interpretation and is not limited to an "either / or" construction. Thus, the phrase "comprising A or B" means that A may be present and B may not be present, or B may be present and A may not be present, or both A and B may be present. Furthermore, for example, if A defines a class that may have multiple members (e.g., A1 and A2), then one or more members of the class may be present at the same time.

[0026] As used herein, "C" wherein "a" and "b" are integers a To C b " or "C a-b " refers to the number of carbon atoms in the specified group. That is, the group can contain from "a" to "b" (including the end values) carbon atoms. Thus, for example, "C1 to C4 alkyl" or "C 1-4 "Alkyl" refers to all alkyl groups having 1 to 4 carbons, i.e., CH3-, CH3CH2-, CH3CH2CH2-, (CH3)2CH-, CH3CH2CH2CH2-, CH3CH2CH(CH3)- and (CH3)3C-.

[0027] As used herein, "alkyl" refers to a fully saturated straight or branched hydrocarbon chain (i.e., containing no double or triple bonds). In some embodiments, an alkyl group has 1 to 20 carbon atoms (whenever it appears in this article, a numerical range such as "1 to 20" refers to each integer in the given range; for example, "1 to 20 carbon atoms" means that the alkyl group can be composed of 1 carbon atom, 2 carbon atoms, 3 carbon atoms, etc., up to and including 20 carbon atoms, although this definition also covers the occurrence of the term "alkyl" in which no numerical range is specified). The alkyl group can also be a medium-sized alkyl group having 1 to 9 carbon atoms. The alkyl group can also be a low-sized alkyl group having 1 to 4 carbon atoms. The alkyl group can be referred to as a "C 1-4 Alkyl" or similar designation. For example only, "C 1-4 "Alkyl" means that there are 1 to 4 carbon atoms in the alkyl chain, i.e., the alkyl chain is selected from the group consisting of methyl, ethyl, propyl, isopropyl, n-butyl, isobutyl, sec-butyl and tert-butyl. Typical alkyl groups include, but are by no means limited to, methyl, ethyl, propyl, isopropyl, butyl, isobutyl, tert-butyl, pentyl, hexyl, and the like. Unless otherwise indicated, the term "alkyl" refers to a group that is not further substituted. Note that the terms "butyl", "pentyl", "hexyl", and the like refer to straight chain portions (and do not include branched portions) unless otherwise indicated.

[0028] Chemical structures are often displayed using a "skeleton" format, so that the carbon atoms are not explicitly shown and hydrogen atoms attached to the carbon atoms are omitted entirely. For example, the structure represents butane (i.e., n-butane). In addition, aromatic groups such as benzene are represented by showing a contributing resonance structure. For example, the structure Represents toluene.

[0029] As used herein, the term "saturated fatty acid compound" refers to a compound of formula (I) or an edible acceptable salt thereof.

[0030] Other terms are defined in other parts of this specification even if not included in this section.

[0031] Saturated fatty acid compounds

[0032] In certain aspects, the present disclosure provides saturated fatty acid compounds, which are compounds of formula (I):

[0033]

[0034] or an edible salt thereof, wherein: R 1 , R 2 , R 3 are independently a hydrogen atom or a C 1-4Alkyl; m is an integer from 1 to 12; n is an integer from 0 to 12; m+n is not greater than 14.

[0035] Variable R 1 Can have any suitable value consistent with the above definition. In some embodiments, R 1 is a hydrogen atom. In some other embodiments, R 1 C 1-4 Alkyl, such as methyl, ethyl, propyl, isopropyl, etc. In some embodiments, R 1 In some embodiments, R 1 It is ethyl.

[0036] Variable R 2 Can have any suitable value consistent with the above definition. In some embodiments, R 2 is a hydrogen atom. In some other embodiments, R 2 C 1-4 Alkyl, such as methyl, ethyl, propyl, isopropyl, etc. In some embodiments, R 2 In some embodiments, R 1 and R 2 In some embodiments, R 1 and R 2 All are methyl.

[0037] Variable R 3 Can have any suitable value consistent with the above definition. In some embodiments, R 3 is a hydrogen atom. In some such embodiments, R 2 and R 3 In some other embodiments, R 3 C 1-4 Alkyl, such as methyl, ethyl, propyl, isopropyl, etc. In some embodiments, R 3 In some embodiments, R 2 and R 3 All are methyl.

[0038] The variables m and n may have any suitable values ​​that meet the above definitions. In some embodiments, m is an integer from 1 to 11, or from 1 to 10, or from 1 to 9, or from 1 to 8, or from 1 to 7, or from 1 to 6, or from 1 to 5, or from 1 to 4, or from 1 to 3. In some embodiments, m is 1 or 2. In some embodiments, n is an integer from 0 to 11, or from 0 to 10, or from 0 to 9, or from 0 to 8, or from 0 to 7, or from 0 to 6, or from 0 to 5, or from 0 to 4, or from 0 to 3, or from 0 to 2. In some embodiments, n is 0 or 1. In some embodiments, n is 0. In some embodiments, n is 1. In some further embodiments, the sum of m and n is an integer from 1 to 16, or from 1 to 15, or from 1 to 14, or from 1 to 13, or from 1 to 12, or from 1 to 11, or from 1 to 10, or from 1 to 9, or from 1 to 8, or from 1 to 7, or from 1 to 6.

[0039] Those skilled in the art will recognize that some of the structures described herein may be resonance forms or tautomers of compounds that can be reasonably represented by other chemical structures, even kinetically; the skilled artisan recognizes that such structures may represent only a small fraction of such compound samples. Such compounds are considered to be within the scope of the structures shown, even though such resonance forms or tautomers are not shown herein.

[0040] Isotopes may be present in the described compounds. Each chemical element represented in the compound structure may include any isotope of the element. For example, in the compound structure, a hydrogen atom may be explicitly disclosed or understood to be present in the compound. In any position where a hydrogen atom may be present in the compound, the hydrogen atom may be any isotope of hydrogen, including but not limited to hydrogen-1 (protium) and hydrogen-2 (deuterium). Therefore, the compounds mentioned herein encompass all possible isotopic forms unless the context clearly indicates otherwise.

[0041] In some embodiments, the compounds disclosed herein are capable of forming acidic and / or basic salts due to the presence of amino and / or carboxyl groups or groups similar thereto. Physiologically acceptable acid addition salts can be formed with inorganic and organic acids. Inorganic acids from which salts can be derived include, for example, hydrochloric acid, hydrobromic acid, sulfuric acid, nitric acid, phosphoric acid, and the like. Organic acids from which salts can be derived include, for example, acetic acid, propionic acid, glycolic acid, pyruvic acid, oxalic acid, maleic acid, malonic acid, succinic acid, fumaric acid, tartaric acid, citric acid, benzoic acid, cinnamic acid, mandelic acid, methanesulfonic acid, ethanesulfonic acid, p-toluenesulfonic acid, salicylic acid, and the like. Physiologically acceptable salts can be formed with inorganic and organic bases. Inorganic bases from which salts can be derived include, for example, bases containing sodium, potassium, lithium, ammonium, calcium, magnesium, iron, zinc, copper, manganese, aluminum, and the like; particularly preferred are ammonium, potassium, sodium, calcium, and magnesium salts. In some embodiments, treatment of the compounds disclosed herein with an inorganic base causes the compound to lose unstable hydrogen, thereby obtaining an inorganic cation such as Li +、Na + , K + Mg 2+ and Ca 2 + Organic bases from which salts can be derived include, for example, primary, secondary and tertiary amines, substituted amines, including naturally occurring substituted amines, cyclic amines, basic ion exchange resins and the like, in particular isopropylamine, trimethylamine, diethylamine, triethylamine, tripropylamine and ethanolamine.

[0042] In some embodiments, the saturated fatty acid compound is a salt of the compound of formula (I), such as the hydrochloride salt of the compound of formula (I).

[0043] Table 1 provides examples of saturated fatty acid compounds of the present disclosure. In some embodiments, the saturated fatty acid compound is compound 101 or an edible acceptable salt thereof. In some embodiments, the saturated fatty acid compound is compound 102 or an edible acceptable salt thereof. In some embodiments, the saturated fatty acid compound is compound 103 or an edible acceptable salt thereof. In some embodiments, the saturated fatty acid compound is compound 104 or an edible acceptable salt thereof. In some embodiments, the saturated fatty acid compound is compound 105 or an edible acceptable salt thereof. In some embodiments, the saturated fatty acid compound is compound 106 or an edible acceptable salt thereof. In some embodiments, the saturated fatty acid compound is compound 107 or an edible acceptable salt thereof. In some embodiments, the saturated fatty acid compound is compound 108 or an edible acceptable salt thereof. In some embodiments, the saturated fatty acid compound is compound 109 or an edible acceptable salt thereof. In some embodiments, the saturated fatty acid compound is compound 110 or an edible acceptable salt thereof. In some embodiments, the saturated fatty acid compound is compound 111 or an edible acceptable salt thereof. In some embodiments, the saturated fatty acid compound is compound 112 or an edible acceptable salt thereof. In some embodiments, the saturated fatty acid compound is compound 113 or an edible acceptable salt thereof. In some embodiments, the saturated fatty acid compound is compound 114 or an edible acceptable salt thereof. In some embodiments, the saturated fatty acid compound is compound 115 or an edible acceptable salt thereof. In some embodiments, the saturated fatty acid compound is compound 116 or an edible acceptable salt thereof. In some embodiments, the saturated fatty acid compound is compound 117 or an edible acceptable salt thereof. In some embodiments, the saturated fatty acid compound is compound 118 or an edible acceptable salt thereof. In some embodiments, the saturated fatty acid compound is compound 119 or an edible acceptable salt thereof. In some embodiments, the saturated fatty acid compound is compound 120 or an edible acceptable salt thereof. In some embodiments, the saturated fatty acid compound is compound 121 or an edible acceptable salt thereof.

[0044] Table 1

[0045]

[0046]

[0047]

[0048]

[0049] In some embodiments, the saturated fatty acid is present in the form of a free acid. In some embodiments, the saturated fatty acid compound is compound 101. In some embodiments, the saturated fatty acid compound is compound 102. In some embodiments, the saturated fatty acid compound is compound 103. In some embodiments, the saturated fatty acid compound is compound 104. In some embodiments, the saturated fatty acid compound is compound 105. In some embodiments, the saturated fatty acid compound is compound 106. In some embodiments, the saturated fatty acid compound is compound 107. In some embodiments, the saturated fatty acid compound is compound 108. In some embodiments, the saturated fatty acid compound is compound 109. In some embodiments, the saturated fatty acid compound is compound 110. In some embodiments, the saturated fatty acid compound is compound 111. In some embodiments, the saturated fatty acid compound is compound 112. In some embodiments, the saturated fatty acid compound is compound 113. In some embodiments, the saturated fatty acid compound is compound 114. In some embodiments, the saturated fatty acid compound is compound 115. In some embodiments, the saturated fatty acid compound is compound 116. In some embodiments, the saturated fatty acid compound is compound 117. In some embodiments, the saturated fatty acid compound is Compound 118. In some embodiments, the saturated fatty acid compound is Compound 119. In some embodiments, the saturated fatty acid compound is Compound 120. In some embodiments, the saturated fatty acid compound is Compound 121.

[0050] Solutions or suspensions of flavor-modifying compounds

[0051] In some embodiments, the saturated fatty acid compound is in the form of a liquid solution or a liquid suspension or an emulsion. In some embodiments, the saturated fatty acid compound is composed of the lipophilic phase of the emulsion, such as an oil-in-water or water-in-oil emulsion. In some embodiments, the emulsion is a microemulsion or a nanoemulsion. Such compositions may also include: carboxymethylcellulose, methylcellulose, hydroxypropylmethylcellulose, sodium alginate, polyvinylpyrrolidone, tragacanth gum, and gum arabic; dispersants or wetting agents may be naturally occurring phospholipids such as lecithin, or condensation products of alkylene oxides with fatty acids, such as polyoxyethylene stearate, or condensation products of ethylene oxide with long-chain fatty alcohols, such as heptadecaethyleneoxyhexadecyl alcohol, or condensation products of ethylene oxide with partial esters derived from fatty acids and hexitol, such as polyoxyethylene sorbitol monooleate, or condensation products of ethylene oxide with partial esters derived from fatty acids and hexitol anhydrides, such as polysorbate monooleate. Such compositions may also include one or more coloring agents, one or more flavoring agents, etc. In some embodiments, the present invention relates to a liquid suspension or a solution of a saturated fatty acid compound. The liquid suspension or solution of the saturated fatty acid compound may be a liquid carrier. Usually, the liquid carrier comprises water. In some such cases, the liquid composition is an emulsion, for example an oil-in-water or a water-in-oil emulsion. In addition, in some cases, water may be too polar and cannot be dissolved to the desired concentration of the saturated fatty acid compound. In this case, it may be necessary to introduce a water miscible solvent such as alcohol, glycol, polyol etc. into the solvent to strengthen the solubility of the saturated fatty acid compound.

[0052] Formulations, uses and methods

[0053] In certain aspects, the present disclosure provides an ingestible composition comprising a saturated fatty acid compound according to any of the above embodiments. In some embodiments, the ingestible composition comprises a bitter tastant.

[0054] In certain aspects, the present disclosure provides a use of a saturated fatty acid compound according to any of the above embodiments for reducing the bitterness of an ingestible composition. In certain related aspects, the present disclosure provides a method for reducing the bitterness of an ingestible composition, the method comprising introducing a saturated fatty acid compound according to any of the above embodiments into an ingestible composition. In some embodiments, the ingestible composition comprises a bitter taste enhancer.

[0055] In certain aspects, the present disclosure provides a use of a saturated fatty acid compound according to any of the above embodiments for reducing the astringency of an ingestible composition. In certain related aspects, the present disclosure provides a method of reducing the astringency of an ingestible composition, the method comprising introducing a saturated fatty acid compound according to any of the above embodiments into an ingestible composition. In some embodiments, the ingestible composition comprises an astringent tastant.

[0056] In certain aspects, the present disclosure provides a use of a saturated fatty acid compound according to any of the above embodiments for enhancing the mouthfeel of an ingestible composition. In certain related aspects, the present disclosure provides a method for enhancing the mouthfeel of an ingestible composition, the method comprising introducing a saturated fatty acid compound according to any of the above embodiments into an ingestible composition.

[0057] In some forms, the present disclosure provides the use of a saturated fatty acid compound according to any of the above embodiments for enhancing the sweetness of an ingestible composition. In some related forms, the present disclosure provides a method for enhancing the sweetness of an ingestible composition, the method comprising introducing a saturated fatty acid compound according to any of the above embodiments into an ingestible composition. In some embodiments, the ingestible composition comprises a sweetener, such as a high intensity sweetener.

[0058] In some forms, the present disclosure provides the purposes of the saturated fatty acid compound according to any of the above-mentioned embodiments for reducing the sugar content of an ingestible composition. In some related forms, the present disclosure provides a method for reducing the sugar content of an ingestible composition, the method comprising introducing the saturated fatty acid compound according to any of the above-mentioned embodiments into the ingestible composition. In some embodiments, sugar is sucrose, fructose (e.g., high fructose corn syrup), glucose, or a combination thereof.

[0059] According to any of the above embodiments, the above-mentioned ingestible composition can include saturated fatty acid compounds in any suitable concentration. In certain embodiments, the ingestible composition comprises bitter compounds and saturated fatty acid compounds. In some embodiments, the concentration range of saturated fatty acid compounds in the ingestible composition is 0.1ppm to 1000ppm, or 0.1ppm to 900ppm, or 0.1ppm to 800ppm, or 0.1ppm to 700ppm, or 0.1ppm to 600ppm, or 0.1ppm to 500ppm, or 0.1ppm to 400ppm, or 0.1ppm to 300ppm, or 0.1ppm to 200ppm, or 0.1ppm to 100ppm, or 0.1ppm to 50ppm, In some embodiments, the ingestible composition is a food product, such as any one of those specifically listed below. In other embodiments, the ingestible composition is a beverage product, such as soda water, etc. In other embodiments, the ingestible composition is an oral care product, such as toothpaste, mouthwash, whitening composition, etc. In other embodiments, the ingestible composition is a nutritional health product. In other embodiments, the ingestible composition is a pharmaceutical product, such as an over-the-counter drug (OTC) or a prescription drug product. Bitter compounds include, but are not limited to, active pharmaceutical ingredients (APIs), tannins (such as those in coffee, tea, wine), ginseng, vitamins, minerals, limonoids or nomilins (such as those found in citrus juice), caffeine, quinine, catechins, polyphenols, potassium chloride, menthol, or plant starches or proteins (such as pea protein, soy protein, or potato protein), algal protein or starch, fungal protein or starch, or alcohol (alcohol).

[0060] In certain embodiments, the ingestible composition comprises animal product (for example, animal protein, it can be replaced by starch or the protein derived from plant, algae or fungi) and saturated fatty acid compound.In some such embodiments, the introduction of saturated fatty acid compound allows to use less animal product (for example reduce more than 10%, reduce more than 20%, reduce more than 30%, reduce more than 40%, reduce sodium cation 50%, reduce more than 60% or reduce more than 70% or reduce more than 80% or reduce more than 90%) and still reach the taste characteristics of the comparable products using higher concentration animal product.In some related embodiments, the use of saturated fatty acid compound allows to eliminate animal product from composition.This type of ingestible composition can be any suitable form.In some embodiments, ingestible composition is food product, for example any one of those specifically listed below.In other embodiments, ingestible composition is beverage product, for example soda water etc. The animal product can be any suitable animal product, such as cheese, milk, broth (e.g., beef broth, pork broth, chicken broth, turkey broth, duck broth, lamb broth, goat broth, rabbit broth, etc.), eggs, bone broth, bone marrow, meat (e.g., beef, pork, chicken, lamb, goat, turkey, duck, rabbit, etc.), butter, and animal skins.

[0061] In some specific embodiments, the ingestible composition comprises sodium (i.e. sodium cation, which can be replaced by potassium cation) and saturated fatty acid compound.In some such embodiments, the introduction of saturated fatty acid compound allows to use less sodium (such as reducing by more than 10%, reducing by more than 20%, reducing by more than 30%, reducing by more than 40%, reducing sodium cation 50%, reducing by more than 60%, or reducing by more than 70%, or reducing by more than 80%, or reducing by more than 90%) and still reaches the taste characteristics of comparable products using higher concentration sodium.In some related embodiments, the use of saturated fatty acid compound allows to eliminate sodium from the composition.Such ingestible composition can be any suitable form.In some embodiments, ingestible composition is food product, such as any one of those specifically listed below.In other embodiments, ingestible composition is beverage product, such as soda water etc.Sodium can be any suitable animal product, such as edible salt (tablesalt), sea salt, soy sauce, fish sauce, shrimp paste, butter, miso and Worcester sauce.

[0062] In some cases, the amount of sugar in the product can be reduced by reducing bitter taste.In some such embodiments, the introduction of saturated fatty acid compounds allows the use of less sugar (for example, reducing by more than 10%, reducing by more than 20%, reducing by more than 30%, reducing by more than 40%, reducing by more than 50%, reducing by more than 60% or reducing by more than 70%) and still reaches the taste characteristics of the comparable products using more sugar.Sugar can be the combination of any suitable sugar or multiple sugars, including but not limited to sucrose, fructose (for example high fructose corn syrup), glucose, rare sugar (allulose) or their any combination.In some embodiments, ingestible composition is food product, for example any one of those specifically listed below.In other embodiments, ingestible composition is beverage product, for example soda water etc.

[0063] In some cases, the amount of non-sugar sweeteners in the product can be reduced by reducing bitterness. In some such embodiments, the introduction of saturated fatty acid compounds allows the use of less non-sugar sweeteners (e.g., reduction of more than 10%, reduction of more than 20%, reduction of more than 30%, reduction of more than 40%, reduction of more than 50%, reduction of more than 60%, or reduction of more than 70%) and still reaches the taste characteristics of comparable products using more non-sugar sweeteners. The non-sugar sweetener can be any suitable sugar or combination of multiple sugars, including but not limited to sucralose, rebaudioside (e.g., rebaudioside A, rebaudioside D, rebaudioside E, rebaudioside M, or any combination thereof), acesulfame potassium, sugar alcohol (e.g., erythritol), aspartame, neotame, cyclamates, mogrosides (e.g., mogroside III, mogroside IV, mogroside V, simonoside I, isomogroside V, mogroside IVE, isomogroside IV, isomogroside IVE, mogroside IIIE, 11-oxomogroside V, 1,6-α isomer of simonoside I, or any combination thereof), or any combination thereof. In some embodiments, the ingestible composition is a food product, such as any of those specifically listed below. In other embodiments, the ingestible composition is a beverage product, such as soda water, etc.

[0064] In certain embodiments of any of the configurations and embodiments described herein involving ingestible compositions, the ingestible composition is a non-naturally occurring product, such as a composition specifically manufactured for the purpose of producing a flavored product, such as a food or beverage product.

[0065] In general, the compounds disclosed and described herein can be provided alone or in combination in the form of a composition, such as an ingestible composition. In one embodiment, by combining one or more compounds disclosed and described herein with one or more sweeteners in a sweetener composition, the compounds disclosed and described herein can impart a more sugar-like temporal profile or flavor profile to the sweetener composition alone or in combination. In another embodiment, the compounds disclosed and described herein can increase or enhance the sweetness of the composition, either alone or in combination, by contacting the composition with the compounds disclosed and described herein to form a modified composition.

[0066] Therefore, in some embodiments, the composition described in any of the foregoing forms (including any uses or methods) comprises a saturated fatty acid compound and a sweetener. In some embodiments, the composition further comprises a vehicle. In some embodiments, the vehicle is water.

[0067] Sweeteners can be present in the ingestible composition at any suitable concentration. For example, in some embodiments, the sweetener is present in an amount of 0.1% to 12% by weight. In some embodiments, the sweetener is present in an amount of 0.2% to 10% by weight. In some embodiments, the sweetener is present in an amount of 0.3% to 8% by weight. In some embodiments, the sweetener is present in an amount of 0.4% to 6% by weight. In some embodiments, the sweetener is present in an amount of 0.5% to 5% by weight. In some embodiments, the sweetener is present in an amount of 1% to 2% by weight. In some embodiments, the sweetener is present in an amount of 0.1% to 5% by weight. In some embodiments, the sweetener is present in an amount of 0.1% to 4% by weight. In some embodiments, the sweetener is present in an amount of 0.1% to 3% by weight. In some embodiments, the sweetener is present in an amount of 0.1% to 2% by weight. In some embodiments, the sweetener is present in an amount of 0.1% by weight to 1% by weight. In some embodiments, the sweetener is present in an amount of 0.1% by weight to 0.5% by weight. In some embodiments, the sweetener is present in an amount of 0.5% by weight to 10% by weight. In some embodiments, the sweetener is present in an amount of 2% by weight to 8% by weight. In some further embodiments of the embodiments set forth in this paragraph, the sweetener is sucrose, fructose, glucose, xylitol, erythritol, or a combination thereof.

[0068] In some other embodiments, a lower concentration of sweetener may be more suitable. For example, in some embodiments, the sweetener is present in an amount of 10ppm to 1000ppm. In some embodiments, the sweetener is present in an amount of 20ppm to 800ppm. In some embodiments, the sweetener is present in an amount of 30ppm to 600ppm. In some embodiments, the sweetener is present in an amount of 40ppm to 500ppm. In some embodiments, the sweetener is present in an amount of 50ppm to 400ppm. In some embodiments, the sweetener is present in an amount of 50ppm to 300ppm. In some embodiments, the sweetener is present in an amount of 50ppm to 200ppm. In some embodiments, the sweetener is present in an amount of 50ppm to 150ppm. In some further embodiments of the embodiments set forth in this paragraph, the sweetener is a derivative of steviol glycoside, mogroside, any of the above, such as a glycoside derivative (e.g., glucosylation), or any combination thereof.

[0069] The composition may include any suitable sweetener or a combination of multiple sweeteners. In some embodiments, the sweetener is a common sugar sweetener, such as sucrose, fructose, glucose, and a sweetener composition comprising natural sugars such as corn syrup (including high fructose corn syrup) or other syrups or sweetener concentrates derived from natural fruit and vegetable sources. In some embodiments, the sweetener is sucrose, fructose or a combination thereof. In some embodiments, the sweetener is sucrose. In some other embodiments, the sweetener is selected from rare natural sugars, including D-allose, D-psicose, L-ribose, D-tagatose, L-glucose, L-fucose, L-arabinose, D-turanose and D-leucrose. In some embodiments, the sweetener is selected from semi-synthetic "sugar alcohol" sweeteners, such as erythritol, isomalt, lactitol, mannitol, sorbitol, xylitol, maltodextrin etc. In some embodiments, the sweetener is selected from artificial sweeteners, such as aspartame, saccharin, acesulfame potassium, cyclamates, sucralose and alitame. In some embodiments, the sweetener is selected from the group consisting of cyclamic acid, mogroside, tagatose, maltose, galactose, mannose, sucrose, fructose, lactose, neotame and other aspartame derivatives, glucose, D-tryptophan, glycine, maltitol, lactitol, isomalt, hydrogenated glucose syrup (HGS), hydrogenated starch hydrolysate (HSH), stevioside, rebaudioside A, other sweet steviosides, chemically modified steviol glycosides (such as glucosylated steviol glycosides), other mogrosides, chemically modified mogrosides (such as glucosylated mogrosides), guanidine sweeteners (carrelame) and other guanidine sweeteners. In some embodiments, sweetener is a combination of two or more sweeteners set forth in this paragraph. In some embodiments, sweetener can be a combination of two, three, four or five sweeteners disclosed herein. In some embodiments, sweetener can be sugar. In some embodiments, sweetener can be a combination of one or more sugars and other natural and artificial sweeteners. In some embodiments, sweetener is sugar. In some embodiments, sugar is cane sugar (canesugar). In some embodiments, sugar is beet sugar. In some embodiments, sugar can be sucrose, fructose, glucose or a combination thereof. In some embodiments, sugar can be sucrose. In some embodiments, sugar can be a combination of fructose and glucose.

[0070] Sweeteners can also include, for example, sweetener compositions comprising one or more natural or synthetic carbohydrates such as corn syrup, high fructose corn syrup, high maltose corn syrup, glucose syrup, sucralose syrup, hydrogenated glucose syrup (HGS), hydrogenated starch hydrolysate (HSH), or other syrups or sweetener concentrates from natural fruit and vegetable sources, or semi-synthetic "sugar alcohol" sweeteners, such as polyols. In some embodiments, non-limiting examples of polyols include erythritol, maltitol, mannitol, sorbitol, lactitol, xylitol, isomalt, propylene glycol, glycerol (glycerine), threitol, galactitol, palatinose, reduced isomaltooligosaccharides, reduced xylo-oligosaccharides, reduced gentio-oligosaccharides, reduced maltose syrup, reduced glucose syrup, isomaltulose, maltodextrin, etc., as well as sugar alcohols or any other carbohydrates or combinations thereof that can be reduced without adversely affecting the taste.

[0071] The sweetener may be a natural or synthetic sweetener, including, but not limited to, agave inulin, agave nectar, agave syrup, amazake, brazzein, brown rice syrup, coconut crystals, coconut sugar, coconut syrup, date sugar, fructans (also known as inulin fiber, fructooligosaccharides or oligofructose), green stevia powder, stevia rebaudiana, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside I, rebaudioside H, rebaudioside L, rebaudioside K, rebaudioside J, rebaudioside N, rebaudioside O, rebaudioside M and other steviol-based glycosides, stevioside, stevioside extract, honey, Jerusalem artichoke, artichoke syrup, licorice root, monk fruit (fruit, powder or extract), lucuma (fruit, powder or extract), maple sap (including, for example, sap extracted from sugar maple (Acer saccharum), black maple (Acer nigrum), American red maple (Acer rubrum), silver maple (Acersaccharinum), Norway maple (Acer platanoides), ash maple (Acer negundo), bigleaf maple (Acer macrophyllum), roughtooth maple (Acer grandidentatum), Rocky Mountain maple (Acer glabrum), monochromatic maple (Acer mono), maple syrup, maple sugar, walnut sap (including, for example, sap extracted from white walnut (Juglans cinerea), black walnut (Juglans nigra), ghost walnut (Juglans ailatifolia), walnut (Juglans regia), birch sap (including, for example, sap extracted from paper birch (Betula papyrifera, yellow birch (Betula alleghaniensis), mountain birch (Betula lenta), river birch (Betula nigra), gray birch (Betula populifolia), weeping birch (Betula pendula), sycamore sap (e.g., sap extracted from Platanus occidentalis), ironwood sap (e.g., sap extracted from Ostrya virginiana), unrefined cane sugar (mascobado), molasses (e.g., blackstrap molasses), molasses sugar, monatin, monellin, cane sugar (e.g.,sugar (also known as natural sugar, unrefined sucrose or table sugar), palm sugar, panocha, piloncillo, rapadura, raw sugar, rice syrup, sorghum, sorghum syrup, tapioca syrup (also known as tapioca syrup), thaumatin, yacon root, malt syrup, barley malt syrup, barley malt powder, beet sugar, cane sugar (cane sugar) sugar), crystallized fruit juice crystals, caramel, carbitol, carob syrup, castor sugar, hydrogenated starch hydrolates, hydrolyzed canned fruit juices, hydrolyzed starch, invert sugar, anethole, arabinogalactan, concentrated grape juice (arrope), syrup, P-4000, acesulfame potassium (also known as acesulfame potassium or ace-K), alitame (also known as aclame), advantame, aspartame, baiyunosdie, neotame, benzamide derivatives, bernadame, canderel, guanidine sweeteners (carrelame) and other guanidine sweeteners, plant fiber, corn sugar, coupling sugar, curculin, cyclamates, cyclocaryoside I (I), demerara, dextran, dextrin, diastatic malt, dulcin, sucrol, valzin, dulcoside A, dulcoside B, emulin, enoxolone, maltodextrin, saccharin, estragole, ethyl maltol, glucin, gluconic acid, gluconic acid lactone, glucosamine, glucuronic acid, glycerol, glycine, glycyphillin, glycyrrhizin, glycyrrhetinic acid monoglucuronide, golden sugar, brown sugar, golden syrup, granulated sugar, gynostemma pentaphyllum, hernandulcin, isomerized liquid sugar, jallab, chicory root dietary fiber, kynurenine derivatives (including N '-formyl-kynurenine, N'-acetyl-kynurenine, 6-chloro-kynurenine), galactitol, litesse, ligicane, lycasin, N-(4-cyanophenyl)-N-(2,3-methylenedioxybenzyl)guanidineacetic acid (lugduname), guanidine, falernum, mabinin I, mabinin II, maltol, crystalline maltitol (maltisorb), maltodextrin, maltotriol, mannosamine, micraculin, mizuame, mogrosides (including, for example, mogroside IV, mogroside V and neomogroside), mukurozioside, nanosaccharide (nano sugar), naringin dihydrochalcone, neohesperidin dihydrochalcone, nib sugar, nib oligosaccharide, norbu, almond syrup, osladin, pekmez, pentadin, periandrin I, perillaldehyde, perillartine, petphyllum, phenylalanine, phloisosideside I, phloretin, phlorodizin, phyllodulcin, polyglycitol syrup, polypodoside A, pterocaryoside A, pterocaryoside B, rebiana, refined syrup, rub syrup, rubusoside, selligueain A), shugr, simenoside I, siraitiagrosvenorii), soy oligosaccharides, Splenda, SRIoxime V, steviol glycosides, steviol biosides, stevioside, strogins 1, 2 and 4, sucrose, sucronic acid, sucrononate, sugar, sodium p-nitrophenylureidopropionate (suosan), phloridzin, super aspartame, tetrasaccharide, threitol, treacle, trilobtain, tryptophan and derivatives (6-trifluoromethyl-tryptophan, 6-chloro-D-tryptophan), vanilla sugar, heptyl heptol, birch syrup, aspartame-acesulfame, assugrin, and combinations or blends of any two or more thereof.

[0072] In other embodiments, the sweetener can be a chemically or enzymatically modified natural high-potency sweetener. Modified natural high-potency sweeteners include glycosylated natural high-potency sweeteners, such as glucosyl, galactosyl or fructosyl derivatives containing 1 to 50 glycoside residues. Glycosylated natural high-potency sweeteners can be prepared by enzymatic transglycosylation reactions catalyzed by various enzymes with transglycosylation activity. In some embodiments, the modified sweetener can be substituted or unsubstituted.

[0073] Other sweeteners also include any two or more combinations of any of the aforementioned sweeteners. In some embodiments, the sweetener may include a combination of two, three, four or five sweeteners disclosed herein. In some embodiments, the sweetener may be sugar. In some embodiments, the sweetener may be a combination of one or more sugars and other natural and artificial sweeteners. In some embodiments, the sweetener is a caloric sweetener, such as sucrose, fructose, xylitol, erythritol or a combination thereof. In some embodiments, the ingestible composition does not contain (or in some embodiments) substantially does not contain stevia-derived sweeteners, such as steviol glycosides, glucosyl steviol glycosides or rebaudioside. For example, in some embodiments, the ingestible composition does not contain stevia-derived sweeteners, or contains stevia-derived sweeteners at a concentration of no more than 1000ppm, or no more than 500ppm, or no more than 200ppm, or no more than 100ppm, or no more than 50ppm, or no more than 20ppm, or no more than 10ppm, or no more than 5ppm, or no more than 3ppm, or no more than 1ppm.

[0074] In certain embodiments, the ingestible composition or sweetener concentrate may include any additional ingredient or combination of ingredients commonly used in food and beverage products, including, but not limited to:

[0075] Acids, including, for example, citric acid, phosphoric acid, ascorbic acid, sodium bisulfate, lactic acid, or tartaric acid;

[0076] bitter ingredients, including, for example, caffeine, quinine, green tea, catechins, polyphenols, robusta green coffee bean extract, green coffee bean extract, potassium chloride, menthol, or proteins (e.g., proteins and protein isolates from plants, algae, or fungi);

[0077] Coloring agents, including, for example, caramel, red #40, yellow #5, yellow #6, blue #1, red #3, purple carrot, black carrot juice, purple sweet potato, vegetable juice, fruit juice, beta-carotene, turmeric curcumin, or titanium dioxide;

[0078] preservatives, including, for example, sodium benzoate, potassium benzoate, potassium sorbate, sodium metabisulfite, sorbic acid, or benzoic acid;

[0079] Antioxidants including, for example, ascorbic acid, calcium disodium EDTA, alpha-tocopherol, mixed tocopherols, rosemary extract, grape seed extract, resveratrol, or sodium hexametaphosphate;

[0080] Vitamins or functional ingredients, including, for example, resveratrol, Co-Q10, omega 3 fatty acids, theanine, choline chloride (Citcoline), inositol, inulin (chicory root), taurine, ginseng extract, guarana extract, ginger extract, L-phenylalanine, L-carnitine, L-tartrate, D-glucuronolactone, inositol, bioflavonoids, echinacea, Ginkgo Biloba, yerba mate, flaxseed oil, Garcinia cambogia peel extract, white tea extract, ribose, milk thistle, thistle extract, grape seed extract, pyridoxine hydrochloride (vitamin B6), cyanocobalamin (vitamin B12), niacinamide (vitamin B3), biotin, calcium lactate, calcium pantothenate (pantothenic acid), calcium phosphate, calcium carbonate, chromium chloride, chromium polynicotinate, cupric sulfate, folic acid, ferric pyrophosphate, iron, magnesium lactate, magnesium carbonate, magnesium sulfate, monopotassium phosphate, monosodium phosphate, phosphorus, potassium iodide, potassium phosphate, riboflavin, sodium sulfate, sodium gluconate, sodium polyphosphate, sodium bicarbonate, thiamine mononitrate, vitamin D3, vitamin A palmitate, zinc gluconate, zinc lactate, or zinc sulfate;

[0081] Clouding agents, including, for example, ester gums, brominated vegetable oil (BVO), or sucrose acetate isobutyrate (SAIB);

[0082] buffers, including, for example, sodium citrate, potassium citrate, or saline;

[0083] Flavors, including, for example, propylene glycol, ethanol, glycerin, gum arabic (acacia), maltodextrin, modified corn starch, dextrose, natural flavorings, natural flavorings with other natural flavorings (natural flavoring WONF), natural and artificial flavorings, artificial flavorings, silicon dioxide, magnesium carbonate, or tricalcium phosphate; or

[0084] Starches and stabilizers, including, for example, pectin, xanthan gum, carboxymethyl cellulose (CMC), polysorbate 60, polysorbate 80, medium chain triglycerides, cellulose gel, cellulose gum, sodium caseinate, modified food starch, gum arabic (acacia gum), inulin, or carrageenan.

[0085] Ingestible compositions or sweetener concentrates may have any suitable pH value. In some embodiments, at a wide range of pH values, for example, flavor-modified compounds from a relatively low pH value to a neutral pH value enhance the sweetness of the sweetener. Lower and neutral pH values ​​include, but are not limited to, 1.5 to 9.0, or 2.5 to 8.5; 3.0 to 8.0; 3.5 to 7.5, and 4.0 to 7 pH values; in certain embodiments, the compounds disclosed and described herein may be individually or in combination in taste tests with a compound concentration of 50 μM, 40 μM, 30 μM, 20 μM or 10 μM to enhance the perceived sweetness of a fixed concentration of sweetener at a low to neutral pH value. In certain embodiments, the compounds disclosed and described herein may be individually or in combination at a relatively low pH with an enhancement factor substantially similar to the enhancement factor of the compound at a neutral pH. This consistent sweet taste enhancement property over a wide pH range allows the compounds disclosed and described herein to be widely used in a variety of foods and beverages, either individually or in combination.

[0086] In some embodiments, the ingestible compositions disclosed herein comprise a combination of a saturated fatty acid compound and one or more umami or kokumi tastants. Such umami or kokumi tastants include, but are not limited to, N-(heptane-4-yl)-benzo[d][1,3]dioxole-5-carboxamide, N 1 -(2,4-dimethoxybenzyl)-N 2-(2-(pyridin-2-yl)ethyl)-oxalamide, alkylamides, glutamates (e.g., monosodium glutamate (MSG)), arginates, purine ribonucleotides (e.g., inosine monophosphate (IMP), adenosine monophosphate (AMP), guanosine monophosphate (GMP), and their sodium salts), amino acids (e.g., L-threonine), oligopeptides (e.g., glutamyl oligopeptides), cheese and cheese extracts, yeast extracts, and alcohols (alcohol). The saturated fatty acid compound can be mixed with such umami or kokumi tastants in any suitable ratio (w / w) in the range of 1:1000 to 1000:1, or 1:100 to 100:1, or 1:50 to 50:1, or 1:25 to 25:1, or 1:10 to 10:1, for example 1:25, 1:24, 1:23, 1:22, 1:21, 1:20, 1:19, 1:18, 1:17, 1:16, 1:15, 1:14, 1:13, Use a combination of 1:12, 1:11, 1:10, 1:9, 1:8, 1:7, 1:6, 1:5, 1:4, 1:3, 1:2, 1:1, 2:1, 3:1, 4:1, 5:1, 6:1, 7:1, 8:1, 9:1, 10:1, 11:1, 12:1, 13:1, 14:1, 15:1, 16:1, 17:1, 18:1, 19:1, 20:1, 21:1, 22:1, 23:1, 24:1 or 25:1.

[0087] In some embodiments, the ingestible composition disclosed herein comprises a combination of a saturated fatty acid compound and one or more bitter taste agents. Such bitter taste agents include, but are not limited to, active pharmaceutical ingredients (API), tannins (such as those in coffee, tea or wine), ginseng, vitamins, minerals, limonin or nomilin (such as those found in citrus juice), caffeine, quinine, catechins, polyphenols, potassium chloride, menthol, other commonly used oral care ingredients, cooling agents (such as N-ethyl-N-(thiophene-2-ylmethyl)-2-(p-tolyloxy)acetamide, N-(1H-pyrazol-3-yl)-N-(thiophene-2-ylmethyl)-2-(p-tolyloxy)acetamide, 2-(4-fluorophenoxy)-N-(1H-pyrazol-3-yl)-N-(thiophene-2-ylmethyl)acetamide, 2-(2-hydroxy-4-methylphenoxy)-N-(1H-pyrazol-3-yl)-N-( -2-ylmethyl)-acetamide, 2-((2,3-dihydro-1H-inden-5-yl)oxy)-N-(1H-pyrazol-3-yl)-N-(thiophen-2-ylmethyl)-acetamide, 2-((2,3-dihydro-1H-inden-5-yl)oxy)-N-(1H-pyrazol-3-yl)-N-(thiophen-2-ylmethyl)-acetamide, 2-((2,3-dihydro-1H-inden-5-yl)oxy)-N-(1H-pyrazol-3-yl)-N-(thiophen-2-ylmethyl)-acetamide and 2-((5-methoxybenzofuran-2-yl)oxy)-N-(1H-pyrazol-3-yl)-N-(thiophen-2-ylmethyl)-acetamide), plant starch or protein (such as pea protein, soy protein, chickpea protein or potato protein), algae protein or starch, fungal protein or starch, or alcohol (alcohol), high intensity sweeteners such as saccharin, steviol glycosides, mogroside, aspartame, etc. The saturated fatty acid compound can be mixed with such bitter tastants in any suitable ratio (w / w) in the range of 1:1000 to 1000:1, or 1:100 to 100:1, or 1:50 to 50:1, or 1:25 to 25:1, or 1:10 to 10:1, for example 1:25, 1:24, 1:23, 1:22, 1:21, 1:20, 1:19, 1:18, 1:17, 1:16, 1:15, 1:14, 1:13, 1:1 2. 1:11, 1:10, 1:9, 1:8, 1:7, 1:6, 1:5, 1:4, 1:3, 1:2, 1:1, 2:1, 3:1, 4:1, 5:1, 6:1, 7:1, 8:1, 9:1, 10:1, 11:1, 12:1, 13:1, 14:1, 15:1, 16:1, 17:1, 18:1, 19:1, 20:1, 21:1, 22:1, 23:1, 24:1 or 25:1 combination.

[0088] The ingestible composition according to any of the foregoing embodiments, in certain embodiments, further comprises one or more additional flavor-modifying compounds, such as compounds that enhance sweetness (e.g., hesperidin, naringenin, glucosylated steviol glycosides, etc.), compounds that block bitterness, compounds that enhance umami taste, compounds that reduce sourness or licorice taste, compounds that enhance saltiness, compounds that enhance cooling effects, or any combination of the foregoing.

[0089] Thus, in some embodiments, the ingestible compositions disclosed herein comprise a saturated fatty acid compound and one or more sweetness enhancing compounds. Such sweetness enhancing compounds include, but are not limited to, 3-((4-amino-2,2-dioxo-1H-benzo[c][1,2,6]thiadiazin-5-yl)oxy)-2,2-dimethyl-N-propyl-propionamide, N-(1-((4-amino-2,2-dioxo-1H-benzo[c][1,2,6]thiadiazin-5-yl)oxy)-2-methyl-prop-2-yl)-isonicotinamide, 4-amino-5,6-dimethylthieno[2,3-d]pyrimidin-2(1H)-one, hesperidin dihydrochalcone, hesperidin dihydrochalcone-4'-O'glucoside, neohesperidin dihydrochalcone, naringenin, naringenin, dacryloside, phloretin, glucosyl steviol glycoside, trilobatin, eriodictyol, homoeriodictyol, brazyne, (2R,3R)-3-acetoxy-5,7,4'-trihydroxyflavanone, (2R,3R)-3-acetoxy-5,7,3'-trihydroxy-4'-methoxyflavanone, rubusoside, or compounds described in, for example, U.S. Patent Nos. 8,541,421, 8,815,956, 9,834,544, 8,592,592, 8,877,922, 9,000,054, and 9,000,051, and U.S. Patent Application Publication No. 2017 / 0119032. The saturated fatty acid compounds can be mixed with such other sweetness enhancers in any suitable ratio (w / w) in the range of 1:1000 to 1000:1, or 1:100 to 100:1, or 1:50 to 50:1, or 1:25 to 25:1, or 1:10 to 10:1, for example 1:25, 1:24, 1:23, 1:22, 1:21, 1:20, 1:19, 1:18, 1:17, 1:16, 1:15, 1:14, 1:13, 1:14, 1:15, 1:16, 1:17, 1:18, 1:19, 1:19, 1:11, 1:11, 1:12, 1:13, 1:14, 1:15, 1:16, 1:17, 1:18, 1:19, 1:11, 1:12, 1:13, 1:14, 1:15, 1:16 ... :12, 1:11, 1:10, 1:9, 1:8, 1:7, 1:6, 1:5, 1:4, 1:3, 1:2, 1:1, 2:1, 3:1, 4:1, 5:1, 6:1, 7:1, 8:1, 9:1, 10:1, 11:1, 12:1, 13:1, 14:1, 15:1, 16:1, 17:1, 18:1, 19:1, 20:1, 21:1, 22:1, 23:1, 24:1 or 25:1. In some embodiments of any of the foregoing embodiments, the saturated fatty acid compound is combined with a glucosylated steviol glycoside in any of the above ratios. As used herein, the term "glucosylated steviol glycoside" refers to the product of enzymatic glucosylation of a natural steviol glycoside compound. Glucosylation generally occurs through a glycosidic bond, such as an α-1,2 bond, an α-1,4 bond, an α-1,6 bond, a β-1,2 bond, a β-1,4 bond, a β-1,6 bond, and the like.

[0090] In some further embodiments, the ingestible compositions disclosed herein comprise a combination of a saturated fatty acid compound and one or more umami or kokumi enhancing compounds. Such umami enhancing compounds include, but are not limited to, compounds of natural origin, such as (E)-3-(3,4-dimethoxyphenyl)-N-(4-methoxyphenethyl)-acrylamide, or synthetic compounds, such as N-(heptane-4-yl)-benzo[d][1,3]dioxole-5-carboxamide, N 1 -(2,4-dimethoxybenzyl)-N 2 -(2-(pyridin-2-yl)ethyl)-oxalamide, alkylamide or any other compound described in U.S. Pat. Nos. 8,735,081, 8,124,121 and 8,968,708. The saturated fatty acid compound can be mixed with such umami enhancers in any suitable ratio (w / w) in the range of 1:1000 to 1000:1, or 1:100 to 100:1, or 1:50 to 50:1, or 1:25 to 25:1, or 1:10 to 10:1, for example 1:25, 1:24, 1:23, 1:22, 1:21, 1:20, 1:19, 1:18, 1:17, 1:16, 1:15, 1:14, 1:13, 1:14, 1:15, 1:16, 1:17, 1:18, 1:19 ... 12, 1:11, 1:10, 1:9, 1:8, 1:7, 1:6, 1:5, 1:4, 1:3, 1:2, 1:1, 2:1, 3:1, 4:1, 5:1, 6:1, 7:1, 8:1, 9:1, 10:1, 11:1, 12:1, 13:1, 14:1, 15:1, 16:1, 17:1, 18:1, 19:1, 20:1, 21:1, 22:1, 23:1, 24:1 or 25:1 combination.

[0091] In some further embodiments, the ingestible compositions disclosed herein include saturated fatty acid compounds in combination with one or more cooling enhancing compounds. Such cooling enhancing compounds include, but are not limited to, compounds of natural origin, such as menthol or its analogs, or synthetic compounds, such as any compound described in U.S. Patent Nos. 9,394,287 and 10,421,727. Saturated fatty acid compounds can be with such umami enhancers in any suitable ratio (w / w) in the range of 1:1000 to 1000:1, or 1:100 to 100:1, or 1:50 to 50:1, or 1:25 to 25:1, or 1:10 to 10:1, such as 1:25, 1:24, 1:23, 1:22, 1:21, 1:20, 1:19, 1:18, 1:17, 1:16, 1:15, 1:14, 1:13, 1:14, 1:15, 1:16, 1:17 ... 12, 1:11, 1:10, 1:9, 1:8, 1:7, 1:6, 1:5, 1:4, 1:3, 1:2, 1:1, 2:1, 3:1, 4:1, 5:1, 6:1, 7:1, 8:1, 9:1, 10:1, 11:1, 12:1, 13:1, 14:1, 15:1, 16:1, 17:1, 18:1, 19:1, 20:1, 21:1, 22:1, 23:1, 24:1 or 25:1 combination. In some embodiments, the ingestible composition comprises: N-ethyl-N-(thiophen-2-ylmethyl)-2-(p-tolyloxy)acetamide; N-(1H-pyrazol-3-yl)-N-(thiophen-2-ylmethyl)-2-(p-tolyloxy)acetamide; 2-(4-fluorophenoxy)-N-(1H-pyrazol-3-yl)-N-(thiophen-2-ylmethyl)acetamide; 2-(2-hydroxy-4-methylphenoxy)-N-(1H-pyrazol-3-yl)-N-(thiophen-2-ylmethyl)-acetamide ; 2-((2,3-dihydro-1H-inden-5-yl)oxy)-N-(1H-pyrazol-3-yl)-N-(thiophen-2-ylmethyl)-acetamide; 2-((2,3-dihydro-1H-inden-5-yl)oxy)-N-(1H-pyrazol-3-yl)-N-(thiophen-2-ylmethyl)-acetamide; 2-((5-methoxybenzofuran-2-yl)oxy)-N-(1H-pyrazol-3-yl)-N-(thiophen-2-ylmethyl)-acetamide, or any combination of any of the above ratios thereof. In some embodiments, such edible compositions comprise menthol or a menthol analog. In some further embodiments, such edible compositions are compositions for oral care products, such as toothpaste, mouthwash, whitening composition, dentifrice, etc.

[0092] In some further embodiments, the ingestible compositions disclosed herein comprise a saturated fatty acid compound in combination with one or more other bitter blocking compounds. Such bitter blocking compounds include, but are not limited to, 3-(1-((3,5-dimethylisoxazol-4-yl)methyl)-1H-pyrazol-4-yl)-1-(3-hydroxybenzyl)-imidazoline-2,4-dione, or U.S. Pat. Nos. 8,076,491, 8,445,692, and 9,247,759, or other compounds listed in PCT Publication No. WO 2020 / 033669. The saturated fatty acid compound can be mixed with such bitterness blocking agent in any suitable ratio (w / w) in the range of 1:1000 to 1000:1, or 1:100 to 100:1, or 1:50 to 50:1, or 1:25 to 25:1, or 1:10 to 10:1, for example 1:25, 1:24, 1:23, 1:22, 1:21, 1:20, 1:19, 1:18, 1:17, 1:16, 1:15, 1:14, 1:13, 1:15 12, 1:11, 1:10, 1:9, 1:8, 1:7, 1:6, 1:5, 1:4, 1:3, 1:2, 1:1, 2:1, 3:1, 4:1, 5:1, 6:1, 7:1, 8:1, 9:1, 10:1, 11:1, 12:1, 13:1, 14:1, 15:1, 16:1, 17:1, 18:1, 19:1, 20:1, 21:1, 22:1, 23:1, 24:1 or 25:1 combination.

[0093] In some further embodiments, the ingestible compositions disclosed herein comprise a combination of saturated fatty acid compounds and one or more sour taste adjusting compounds. The saturated fatty acid compounds can be in any suitable ratio (w / w) in the range of 1:1000 to 1000:1, or 1:100 to 100:1, or 1:50 to 50:1, or 1:25 to 25:1, or 1:10 to 10:1, for example 1:25, 1:24, 1:23, 1:22, 1:21, 1:20, 1:19, 1:18, 1:17, 1:16, 1:15, 1:14, 1:13, 1:14, 1:15, 1:16, 1:17, 1:18, 1:19 ... 1:12, 1:11, 1:10, 1:9, 1:8, 1:7, 1:6, 1:5, 1:4, 1:3, 1:2, 1:1, 2:1, 3:1, 4:1, 5:1, 6:1, 7:1, 8:1, 9:1, 10:1, 11:1, 12:1, 13:1, 14:1, 15:1, 16:1, 17:1, 18:1, 19:1, 20:1, 21:1, 22:1, 23:1, 24:1 or 25:1 combination.

[0094] In some further embodiments, the ingestible compositions disclosed herein include a combination of saturated fatty acid compounds and one or more mouthfeel modifying compounds. Such mouthfeel modifying compounds include, but are not limited to, tannins, cellulosic materials, bamboo powder, etc. The saturated fatty acid compounds can be mixed with such mouthfeel enhancers in any suitable ratio (w / w) in the range of 1:1000 to 1000:1, or 1:100 to 100:1, or 1:50 to 50:1, or 1:25 to 25:1, or 1:10 to 10:1, such as 1:25, 1:24, 1:23, 1:22, 1:21, 1:20, 1:19, 1:18, 1:17, 1:16, 1:15, 1:14, 1:13, 1:14, 1:15, 1:16, 1:17, 1:18, 1:19 ... 12, 1:11, 1:10, 1:9, 1:8, 1:7, 1:6, 1:5, 1:4, 1:3, 1:2, 1:1, 2:1, 3:1, 4:1, 5:1, 6:1, 7:1, 8:1, 9:1, 10:1, 11:1, 12:1, 13:1, 14:1, 15:1, 16:1, 17:1, 18:1, 19:1, 20:1, 21:1, 22:1, 23:1, 24:1 or 25:1 combination.

[0095] In some further embodiments, the ingestible compositions disclosed herein include a combination of saturated fatty acid compounds and one or more flavor masking compounds. Such flavor masking compounds include, but are not limited to, cellulosic materials, materials extracted from fungi, materials extracted from plants, citric acid, carbonic acid (or carbonates), etc. The saturated fatty acid compounds can be mixed with such mouthfeel enhancers in any suitable ratio (w / w) in the range of 1:1000 to 1000:1, or 1:100 to 100:1, or 1:50 to 50:1, or 1:25 to 25:1, or 1:10 to 10:1, such as 1:25, 1:24, 1:23, 1:22, 1:21, 1:20, 1:19, 1:18, 1:17, 1:16, 1:15, 1:14, 1:13, 1:14, 1:15, 1:16, 1:17 ... 12, 1:11, 1:10, 1:9, 1:8, 1:7, 1:6, 1:5, 1:4, 1:3, 1:2, 1:1, 2:1, 3:1, 4:1, 5:1, 6:1, 7:1, 8:1, 9:1, 10:1, 11:1, 12:1, 13:1, 14:1, 15:1, 16:1, 17:1, 18:1, 19:1, 20:1, 21:1, 22:1, 23:1, 24:1 or 25:1 combination.

[0096] In some aspects related to the foregoing aspects and embodiments, the present disclosure provides the use of saturated fatty acid compounds for enhancing the flavor of flavored compositions, such as flavored products. Such flavored compositions may use any suitable flavoring agents, such as fruit flavors, meat flavors, vegetable flavors, etc. In some embodiments, the flavored composition is a soup or broth, potato chips, or a beverage.

[0097] Flavored products and concentrates

[0098] In certain aspects, the present disclosure provides a flavored product comprising any of the compositions of the foregoing aspects. In some embodiments, the flavored product is a beverage product, such as soda, flavored water, tea, etc. In some other embodiments, the flavored product is a food product, such as yogurt. In some other embodiments, the flavored product is an oral care product, such as toothpaste, mouthwash, whitening formula, etc. In some other embodiments, the flavored product is a nutritional health product or a pharmaceutical product.

[0099] In embodiments where the flavored product is a beverage, the beverage may be selected from the group consisting of: an enhanced sparkling beverage, a cola, a lemon-lime flavored sparkling beverage, an orange flavored sparkling beverage, a grape flavored sparkling beverage, a strawberry flavored sparkling beverage, a pineapple flavored sparkling beverage, a ginger ale, a root beer, a juice, a fruit-flavored juice, a fruit drink, a nectar drink, a vegetable juice, a vegetable-flavored juice, a sports drink, an energy drink, a fortified water beverage, a vitamin-fortified water, a near-water beverage, a coconut water, a tea beverage, a coffee, a cocoa beverage, a beverage containing a milk component, a beverage containing a cereal extract, and a smoothie. In some embodiments, the beverage may be a soft drink.

[0100] In certain embodiments of any of the configurations and embodiments described herein involving a flavored product, the flavored product is a non-naturally occurring product, such as a packaged food or beverage product.

[0101] Other non-limiting examples of food and beverage products or formulations include sweetened coatings, frostings or icings of such products, or any entity included in the following: soups, dry processed foods, beverages, ready-to-eat foods, canned or preserved foods, frozen processed foods, refrigerated processed foods, snack foods, baked foods, confectionery, dairy products, ice cream, meal replacements, pasta and noodles, as well as sauces, dressings, condiments, baby foods and / or spreads.

[0102] In general, soups refer to canned / preserved, dehydrated, instant, refrigerated, UHT and frozen soups. For the purpose of this definition, soup refers to a food made from meat, poultry, fish, vegetables, grains, fruits and other ingredients, cooked in a liquid, which may contain visible fragments of some or all of these ingredients. It may be clear (as a stock) or thick (as a chowder), smooth, pureed or chunky, ready-to-eat, semi-concentrated or concentrated, and served hot or cold, as a first or main course or as a snack (sipping beverage) between meals. Soup can be used as a raw material for preparing other meal ingredients, ranging from broth (consommé) to sauces (cream- or cheese-based soups).

[0103] The Dehydrated and Cooking Foods category generally refers to: (i) cooking aid products, such as powdered, granulated, paste-like, concentrated liquid products, including concentrated bouillon, bouillon, and bouillon-like products in pressed blocks, tablets, or powdered or granulated form, sold individually as finished products or as ingredients in products, sauces, and recipe mixes (regardless of technology); (ii) dietary solution products, such as dehydrated soups and freeze-dried soups, including dehydrated soup mixes, dehydrated instant soups, dehydrated instant soups, dehydrated ready-to-eat soups, dehydrated or self-heating preparations of ready-made dishes, meals, and single-serving entrees, including pasta, potatoes, and rice; and (iii) dietary garnish products, such as condiments, marinades, salad dressings, salad toppings, dips, mixes, batter mixes, shelf-stable sauces, barbecue sauces, liquid recipe mixes, concentrates, sauces or sauce mixes, including salad recipe mixes, sold as finished products or as ingredients in products, whether dehydrated, liquid, or frozen.

[0104] Beverages generally refer to beverages, beverage mixes and concentrates, including but not limited to carbonated and non-carbonated beverages, alcoholic and non-alcoholic beverages, ready-to-drink beverages, liquid concentrate formulations for preparing beverages (e.g., soda), and dry powder beverage precursor mixtures. Beverages also include alcoholic beverages, soft drinks, sports drinks, isotonic beverages and hot drinks. Alcoholic beverages include but are not limited to beer, cider / perry, FABs, wine and spirits. Soft drinks include but are not limited to carbonated beverages, such as cola and non-cola carbonated beverages; fruit juices, such as fruit juices, honey drinks, fruit drinks and fruit-flavored drinks; bottled water, including soda water, spring water and purified / table water; functional beverages, which can be carbonated or still beverages, including sports drinks, energy drinks or elixir drinks; concentrates, such as ready-to-drink liquids and powder concentrates. Beverages, whether hot or cold, include, but are not limited to, coffee or iced coffee, such as fresh, instant and blended coffee; tea or iced tea, such as black, green, white, oolong and flavored teas; and other beverages, including flavored, malt-based or plant-based powders, granules, blocks or tablets mixed with milk or water.

[0105] Snacks generally refer to any food that is a simple, informal meal, including but not limited to sweet and savory snacks and snack bars. Examples of snacks include but are not limited to fruit snacks, potato chips / crisps, extruded snacks, tortillas / corn chips, popcorn, pretzels, nuts and other sweet and savory snacks. Examples of snack bars include but are not limited to granola / cereal bars, breakfast bars, energy bars, fruit bars and other snack bars.

[0106] The baked goods category generally refers to any edible product whose preparation process involves exposure to heat or excessive sunlight. Examples of baked goods include, but are not limited to, bread, buns, cookies, muffins, cereals, toaster pastries, cakes, waffles, tortillas, soft cookies, pies, bagels, tarts, quiches, cakes, any baked goods, and any combination thereof.

[0107] Ice cream generally refers to frozen desserts containing cream, sugar and flavorings. Examples of ice cream include, but are not limited to: impulse ice cream; family-packed ice cream; frozen yogurt and handmade ice cream; soy, oat, bean (such as red bean and mung bean) and rice-based ice cream.

[0108] Candy generally refers to edible products that taste sweet. Examples of candy include, but are not limited to, hard candy, gelatin, chocolate candy, granulated candy, chewing gum, etc. and any combination of products.

[0109] The meal replacement category generally refers to any food that is intended to replace a normal meal, especially for those who are concerned with health or fitness. Examples of meal replacements include, but are not limited to, weight loss products and recovery products.

[0110] The ready-to-eat food category generally refers to any food that can be consumed as a meal without extensive preparation or processing. Ready-to-eat foods include products to which the manufacturer has added recipe "skills" so that they have a high degree of readiness, completeness, and convenience. Examples of ready-to-eat foods include, but are not limited to, canned / preserved, frozen, dried, refrigerated ready meals; dinner mixes; frozen pizza; refrigerated pizza; and prepared salads.

[0111] The Pasta and Noodles category includes any pasta and / or noodles, including but not limited to canned, dried, and refrigerated / fresh pasta; and plain, instant, refrigerated, frozen, and snack noodles.

[0112] The canned / preserved foods category includes, but is not limited to, canned / preserved meats and meat products, fish / seafood, vegetables, tomatoes, beans, fruits, ready meals, soups, pasta, and other canned / preserved foods.

[0113] The frozen processed food category includes, but is not limited to, frozen processed red meat, processed poultry, processed fish / seafood, processed vegetables, meat substitutes, processed potatoes, bakery products, desserts, ready meals, pizza, soups, noodles, and other frozen foods.

[0114] The dry processed food category includes, but is not limited to, rice, dessert mixes, dry ready meals, dehydrated soups, instant soups, dry pasta, plain noodles, and instant noodles. The refrigerated processed food category includes, but is not limited to, refrigerated processed meats, processed fish / seafood products, lunch boxes, fresh-cut fruit, ready meals, pizza, prepared salads, soups, fresh pasta, and noodles.

[0115] The Sauces, Dressings and Condiments category includes, but is not limited to, tomato sauces and purees, bouillon / stock cubes, herbs and spices, monosodium glutamate (MSG), table sauces, soy-based sauces, pasta sauces, wet / cooking sauces, dry sauces / powder mixes, ketchup, mayonnaise, mustard, salad dressings, vinaigrettes, dips, pickles, and other sauces, dressings and condiments.

[0116] The baby food category includes, but is not limited to, milk- or soy-based formulas; and prepared, dry, and other baby foods.

[0117] Spreads include, but are not limited to, jams and preserves, honey, chocolate spreads, nut spreads and yeast spreads.

[0118] Dairy products generally refer to edible products produced from the milk of mammals. Examples of dairy products include, but are not limited to, drinking milk products, cheese, yogurt and sour milk drinks, and other dairy products.

[0119] Additional examples of flavored products, particularly food and beverage products or formulations, are provided below. Exemplary ingestible compositions include one or more candies, chocolates, chocolate chips, chocolate countlines, selflines / softlines, boxed varieties, standard boxed varieties, twist-wrapped miniature chocolates, flavored chocolates, chocolates with toys, sandwiches, other chocolate candies, mints, standard mints, strong mints, hard candies, pastilles, gums, jellies and chews, toffees, caramels and nougats, medicated candies, lollipops, licorice, other candies, breads, packaged / industrial breads, bulk / artisan breads, pastries, cakes, packaged / industrial cakes, bulk / artisan cakes, cookies, chocolate coatings Biscuits, biscuits, sandwich cookies, crackers and crackers, bread substitutes, breakfast cereals, ready-to-eat cereals, family breakfast cereals, corn flakes (flakes), muesli, other cereals, children's breakfast cereals, hot cereals, ice cream, ready-to-eat ice cream, single-serve dairy ice cream, single-serve water ice cream, multi-pack dairy ice cream, multi-pack water ice cream, family-pack ice cream, family-pack dairy ice cream, ice cream desserts, loose ice cream, family-pack water ice cream, frozen yogurt, artisanal ice cream, dairy products, milk, fresh / pasteurized milk, whole fat fresh / pasteurized milk, semi-skimmed fresh / pasteurized milk, extended shelf life / ultra-high temperature milk, whole fat extended shelf life / ultra-high temperature milk , semi-skimmed extended shelf life / UTH milk, fat-free extended shelf life / UTH milk, goat's milk, condensed milk / evaporated milk, plain condensed milk / evaporated milk, flavoured, functional and other condensed milk, flavoured milk drinks, flavoured dairy milk drinks, flavoured milk drinks with fruit juice, soy milk, yoghurt drinks, fermented milk drinks, coffee creamer, milk powder, flavoured milk powder drinks, cream, cheese, processed cheese, spreadable cheese, unspreadable processed cheese, unprocessed cheese, spreadable unprocessed cheese, hard cheese, packaged hard cheese, unpackaged hard cheese, yoghurt, plain / natural yoghurt, flavoured yoghurt, fruit yoghurt, probiotic yoghurt, drinkable yoghurt, regular drinkable yoghurt, probiotic drinkable yoghurt, frozen and shelf-stable snacks, dairy-based snacks, dairy-based snacks bean desserts, frozen snacks, fresh cheese and quark cheese, original fresh cheese and quark cheese, flavored fresh cheese and quark cheese, salty fresh cheese and quark cheese, sweet and salty snacks, fruit snacks, chips / potato chips, puffed snacks, tortilla chips / corn chips, popcorn, pretzels, nuts, other sweet and savory snacks, snack bars, granola bars, breakfast bars, energy bars, fruit bars, other snack bars, meal replacements, weight loss products, recovery drinks, ready meals, canned ready meals, frozen ready meals, dried ready meals, frozen ready meals, dinner mixes, frozen pizza, refrigerated pizza, soups, canned soups, dehydrated soups, instant soups, cold soups, hot soups, frozen soups, pasta, canned pasta, dry pasta,Frozen / fresh pasta, noodles, plain noodles, instant noodles, instant noodles in cups / bowls, instant noodles in bags, frozen noodles, snack noodles, canned food, canned meat and meat products, canned fish / seafood, canned vegetables, canned tomatoes, canned beans, canned fruit, canned ready-to-eat food, canned soup, canned pasta, other canned food, frozen food, frozen processed red meat, frozen processed poultry, frozen processed fish / seafood, frozen processed vegetables, frozen meat substitutes, frozen potatoes, oven-baked potato chips, other oven-baked potato products, non-oven frozen potatoes, frozen baked goods, frozen desserts, frozen ready-to-eat food, frozen pizza, frozen soup, frozen noodles, other frozen food, dried food, dessert mixes, dried ready-to-eat food, dehydrated soup, instant soup, dried pasta, plain noodles, instant noodles, instant noodles in cups / bowls, instant noodles in bags, refrigerated food, refrigerated processed meat, refrigerated fish / seafood products, refrigerated processed fish, refrigerated coated fish , refrigerated smoked fish, refrigerated lunch packs, refrigerated ready meals, refrigerated pizza, refrigerated soups, refrigerated / fresh pasta, refrigerated noodles, oils and fats, olive oil, vegetable and seed oils, cooking fats, butter, margarine, spreads and fats, functional spreads and fats, sauces, seasonings and condiments, tomato pastes and purees, bouillon / stock cubes, stock cubes, gravy granules, liquid stocks and stocks, herbs and spices, fermented sauces, soy-based sauces, pasta sauces, wet sauces, dry sauces / powder mixes, ketchup, mayonnaise, regular mayonnaise, mustard, salad dressings, regular salad dressings, reduced fat salad dressings, balsamic vinegar, dips, pickles, other sauces, seasonings and condiments, baby food, formula, standard formula, growing-up formula, toddler formula, hypoallergenic formula, prepared baby food, dried baby food, other baby food, spreads, jams and preserves, honey, chocolate spreads, nut-based spreads and yeast-based spreads. Exemplary ingestible compositions also include candies, baked products, ice cream, dairy products, sweet and savory snacks, snack bars, meal replacement products, ready-to-eat foods, soups, pasta, noodles, canned foods, frozen foods, dry foods, refrigerated foods, oils and fats, baby foods or spreads, or mixtures thereof. Exemplary ingestible compositions also include breakfast cereals, sweetened beverages, or solid or liquid concentrate compositions for preparing beverages, ideally enabling the reduction of previously known sugar sweeteners or artificial sweeteners.

[0120] Some embodiments provide chewable compositions that may or may not be swallowed. In some embodiments, the chewable composition may be gum, chewing gum, saccharified gum, sugarless gum, functional gum, bubble gum, which contain the compounds disclosed and described herein, alone or in combination.

[0121] In some embodiments, the ingestible compositions disclosed herein can be provided in the form of flavoring concentrate preparations, either alone or in combination, such as being suitable for subsequent processing to produce ready-to-use (i.e., ready-to-eat) products. "Flavoring concentrate preparations" refer to preparations that should be reconstituted with one or more dilution media to become ready-to-use compositions. The term "ready-to-use composition" is used interchangeably with "ingestible composition" herein, and it means that no matter it is intended to be used for or not for consumption, any substance that can be taken orally, either alone or together with another substance. In one embodiment, the ready-to-use composition includes a composition that can be directly eaten by a human or animal. The flavoring concentrate preparation is usually used by mixing or diluting with one or more dilution media, such as any edible or ingestible ingredients or products, to impart or change the dilution medium with one or more flavorings. Such a use process is generally referred to as reconstitution. Reconstitution can be carried out in a home environment or an industrial environment. For example, a consumer can reconstitute a frozen fruit juice concentrate in a kitchen with water or other aqueous media to obtain a ready-to-use fruit juice beverage. In another example, soft drink syrup concentrate can be reconstituted with water or other aqueous media on a large-scale industrial scale by manufacturers to produce instant soft drinks. Since the concentration of the flavoring or seasoning that the flavoring concentrate preparation has is higher than the instant composition, the flavoring concentrate preparation is usually not suitable for direct consumption without reconstitution. There are many benefits to using and producing the flavoring concentrate preparation. For example, one benefit is to reduce the weight and volume of transportation, because the flavoring concentrate preparation can be reconstituted by adding a suitable solvent, solid or liquid when using.

[0122] In one embodiment, the flavoring concentrate formulation or ingestible composition comprises i) a TM1 compound or an edible salt thereof; ii) a carrier; and iii) optionally at least one adjuvant. The term "carrier" refers to a generally inactive auxiliary substance, such as a solvent, a binder, or other inert medium, which is used in combination with the compound of the invention and one or more optional adjuvants to form a formulation. For example, water or starch can be a carrier for the flavoring concentrate formulation. In some embodiments, the carrier is the same as the dilution medium used to reconstitute the flavoring concentrate formulation; in other embodiments, the carrier is different from the dilution medium. As used herein, the term "carrier" includes, but is not limited to, an ingestible acceptable carrier.

[0123] The term "adjuvant" means an additive that supplements, stabilizes, maintains or enhances the expected function or efficacy of an active ingredient such as the compounds of the present invention. In one embodiment, at least one adjuvant comprises one or more flavoring agents. Flavoring agents can have any flavor known to those skilled in the art or consumers, such as chocolate, coffee, tea, mocha, French vanilla, peanut butter, Indian milk tea (chai), or the flavor of a combination thereof. In another embodiment, at least one adjuvant comprises one or more sweeteners. One or more sweeteners can be any sweetener described in the present application. In another embodiment, the at least one adjuvant comprises one or more ingredients selected from the group consisting of: emulsifiers, stabilizers, antimicrobial preservatives, antioxidants, vitamins, minerals, fats, starches, protein concentrates and isolates, salts, and combinations thereof. Examples of emulsifiers, stabilizers, antimicrobial preservatives, antioxidants, vitamins, minerals, fats, starches, protein concentrates and isolates and salts are described in U.S. Patent No. 6,468,576, the entire contents of which are incorporated herein by reference for all purposes.

[0124] In one embodiment, the flavoring concentrate formulation of the present invention can be in the form of a liquid, solid, foam, paste, gel, emulsion and a combination thereof selected from solutions and suspensions, such as a liquid containing a certain amount of solid content. In one embodiment, the flavoring concentrate formulation is in the form of a liquid including water-based and non-aqueous. In some embodiments, the flavoring concentrate formulation of the present invention can be carbonated or non-carbonated.

[0125] The flavoring concentrate formulation may further include a freezing point depression agent, a nucleating agent or both as the at least one adjuvant. A freezing point depression agent is an acceptable compound or agent for ingestion, which can reduce the freezing point of a liquid or solvent to which the compound or agent has been added. That is, the freezing point of a liquid or solution containing a freezing point depression agent is lower than the freezing point of a liquid or solvent without a freezing point depression agent. In addition to reducing the initial freezing point, a freezing point depression agent can also reduce the water activity of the flavoring concentrate formulation. Examples of freezing point depression agents include, but are not limited to, carbohydrates, oils, ethanol, polyols such as glycerol and combinations thereof. A nucleating agent represents an acceptable compound or agent for ingestion that can promote nucleation. The presence of a nucleating agent in the flavoring concentrate formulation can improve the mouthfeel of slush, and helps maintain the physical properties and performance of slush at freezing temperatures by increasing the number of required ice crystal centers. Examples of nucleating agents include, but are not limited to, calcium silicate, calcium carbonate, titanium dioxide and combinations thereof.

[0126] In one embodiment, the flavoring concentrate formulation is formulated to have a low water activity to extend shelf life. Water activity is the ratio of the vapor pressure of water in the formulation to the vapor pressure of pure water at the same temperature. In one embodiment, the water activity of the flavoring concentrate formulation is less than about 0.85. In another embodiment, the water activity of the flavoring concentrate formulation is less than about 0.80. In another embodiment, the water activity of the flavoring concentrate formulation is less than about 0.75.

[0127] In one embodiment, the concentration of the compound in the flavoring concentrate formulation is at least 2 times the concentration of the compound in the ready-to-use composition. In one embodiment, the concentration of the compound in the flavoring concentrate formulation is at least 5 times the concentration of the compound in the ready-to-use composition. In one embodiment, the concentration of the compound in the flavoring concentrate formulation is at least 10 times the concentration of the compound in the ready-to-use composition. In one embodiment, the concentration of the compound in the flavoring concentrate formulation is at least 15 times the concentration of the compound in the ready-to-use composition. In one embodiment, the concentration of the compound in the flavoring concentrate formulation is at least 20 times the concentration of the compound in the ready-to-use composition. In one embodiment, the concentration of the compound in the flavoring concentrate formulation is at least 30 times the concentration of the compound in the ready-to-use composition. In one embodiment, the concentration of the compound in the flavoring concentrate formulation is at least 40 times the concentration of the compound in the ready-to-use composition. In one embodiment, the concentration of the compound in the flavoring concentrate formulation is at least 50 times the concentration of the compound in the ready-to-use composition. In one embodiment, the concentration of the compound in the flavoring concentrate formulation is at least 60 times the concentration of the compound in the ready-to-use composition. In one embodiment, the concentration of the present compound in the flavoring concentrate formulation is up to 100 times the concentration of the compound in the ready-to-use composition.

[0128] Composition for serving with food

[0129] In some further forms, the present disclosure provides a tabletop sweetener composition comprising: (a) at least one flavoring composition comprising, in addition to a flavoring agent (according to any of the foregoing forms and embodiments thereof), a saturated fatty acid compound; and (b) at least one bulking agent.

[0130] The tabletop sweetener composition may take any suitable form, including but not limited to an amorphous solid, crystals, powder, tablet, liquid, cube, frosting or coating, granular product, encapsulated form surrounding or coated on a carrier / particle, wet or dry, or a combination thereof.

[0131] The table sweetener composition may include other additives known to those skilled in the art. These additives include, but are not limited to, foaming agents, bulking agents, carriers, fibers, sugar alcohols, oligosaccharides, sugars, high-intensity sweeteners, nutritional sweeteners, flavoring agents, flavor enhancers, flavor stabilizers, acidulants, anti-caking agents, and free-flowing agents. Such additives are described, for example, in H.Mitchell (H.Mitchell, "Sweeteners and Sugar Alternatives in Food Technology", Backwell Publishing Ltd., 2006, which are incorporated herein by reference in their entirety). As used herein, the term "flavorings" includes those flavors known to technicians, such as natural and artificial flavors. These flavorings may be selected from synthetic flavoring oils and flavoring aromatic substances or oils from plants, leaves, flowers, fruits, etc., oleoresins and extracts, and combinations thereof. Non-limiting representative flavoring oils include spearmint oil, cinnamon oil, sedge oil (methyl salicylate), peppermint oil, Japanese mint oil, clove oil, bay oil, anise oil, eucalyptus oil, thyme oil, cedar leaf oil, nutmeg oil, allspice, sage oil, mace, bitter almond oil and cinnamon oil. Useful flavoring agents also include artificial, natural and synthetic fruit flavors, such as vanilla, and citrus oils, including lemon, orange, lime, grapefruit, yazu, sudachi, and fruit essences, including apple, pear, peach, grape, blueberry, strawberry, raspberry, cherry, plum, pineapple, watermelon, apricot, banana, melon, apricot, plum, cherry, raspberry, blackberry, tropical fruit, mango, mangosteen, pomegranate, papaya, etc.Other potential flavors include milk flavors, butter flavors, cheese flavors, cream flavors, and yogurt flavors; vanilla flavors; tea or coffee flavors, such as green tea flavors, oolong tea flavors, tea flavors, cocoa flavors, chocolate flavors, and coffee flavors; mint flavors, such as peppermint flavors, spearmint flavors, and Japanese mint flavors; spice flavors, such as asafoetida flavors, ajwain flavors, anise flavors, angelica flavors, fennel flavors, allspice flavors, cinnamon flavors, chamomile flavors, mustard flavors, cardamom flavors, coriander flavors, cumin flavors, clove flavors, pepper flavors, cilantro flavors, sassafras flavors, and cumin flavors. Flavor, salty flavor, Sichuan pepper flavor, basil flavor, juniper flavor, ginger flavor, star anise flavor, horseradish flavor, thyme flavor, tarragon flavor, dill flavor, pepper flavor, nutmeg flavor, basil flavor, marjoram flavor, rosemary flavor, bay leaf flavor and wasabi (Japanese horseradish) flavor; wine flavor, such as red wine flavor, whiskey flavor, brandy flavor, rum flavor, gin flavor and liqueur flavor; floral flavor; and vegetable flavor, such as onion flavor, garlic flavor, cabbage flavor, carrot flavor, celery flavor, mushroom flavor and tomato flavor. These flavoring agents can be used in liquid or solid form, and can be used alone or in combination. Commonly used flavors include mint, such as peppermint, menthol, spearmint, artificial vanilla, cinnamon derivatives and various fruit flavors, whether used alone or in combination. Flavors can also provide breath freshening properties, particularly mint flavors when used in conjunction with cooling agents.

[0132] Flavoring agents can also provide breath freshening properties, particularly mint flavoring agents when used in combination with cooling agents. These flavoring agents can be used in liquid or solid form, and can be used alone or in combination. Other useful flavoring agents include aldehydes and esters, such as cinnamyl acetate, cinnamaldehyde, citral diethyl acetal, dihydrocarvyl acetate, eugenyl formate, p-methylanisole, etc. Generally, any flavoring agent or food additive can be used, such as those described in Chemicals Used in Food Processing, publication 1274, pages 63-258 by the National Academy of Sciences of the United States. This publication is incorporated herein by reference.

[0133] Other examples of aldehyde flavoring agents include, but are not limited to, acetaldehyde (apple), benzaldehyde (cherry, almond), anisaldehyde (licorice, fennel), cinnamaldehyde (cinnamon), citral, i.e., α-citral (lemon, lime), neral, i.e., β-citral (lemon, lime), decanal (orange, lemon), ethyl vanillin (vanilla, cream), heliotropin, i.e., piperonal (vanilla, cream), vanillin (vanilla, cream), α-amylcinnamaldehyde (spicy fruity flavor), butyraldehyde (butter, cheese), valeraldehyde (butter, cheese), citronella (citronella, lemon), ethyl vanillin (vanilla, cream ... Aldehydes (modified products, various types), decanal (citrus fruits), aldehyde C-8 (citrus fruits), aldehyde C-9 (citrus fruits), aldehyde C-12 (citrus fruits), 2-ethylbutyraldehyde (berries), hexenal, i.e., trans-2 (berries), toluylcarboxaldehyde (cherries, almonds), veratraldehyde (vanilla), 2,6-dimethyl-5-heptene, i.e., melonal (melon), 2,6-dimethyloctanal (green fruits), and 2-dodecenal (citrus, oranges), cherry, grape, strawberry shortcake, and mixtures thereof. This list of flavoring agents is exemplary only and is not meant to generally limit the scope of the term "flavoring agent" or the general disclosure.

[0134] In some embodiments, the flavoring agent can be used in liquid form and / or dry form. When used in the latter form, suitable drying means can be used, such as spray drying of the oil. Alternatively, the flavoring agent can be absorbed onto a water-soluble material, such as cellulose, starch, sugar, maltodextrin, gum arabic, etc., or it can be encapsulated. The technology for preparing such dry forms is well known.

[0135] In some embodiments, the table sweetener can be made to resemble brown sugar. In such embodiments, a compound that imparts a brown sugar note can be added to the composition to make it taste more like brown sugar.

[0136] In some embodiments, flavoring agents can be used in many different physical forms well known in the art to provide an initial flavor burst and / or a prolonged flavor sensation. Without being limited thereto, these physical forms include free forms, such as spray-dried, powdered, beaded forms, encapsulated forms, and mixed forms thereof.

[0137] Suitable bulking agents include, but are not limited to, maltodextrin (10DE, 18DE or 5DE), corn syrup solids (20 or 36DE), sucrose, fructose, glucose, invert sugar, sorbitol, xylose, ribose, mannitol, xylitol, mannitol, galactitol, erythritol, maltitol, lactitol, isomalt, maltose, tagatose, lactose, inulin, glycerol, propylene glycol, polyols, polydextrose, oligofructose, cellulose and cellulose derivatives, and mixtures thereof. In addition, granulated sugar (sucrose) or other caloric sweeteners (e.g., crystalline fructose, other carbohydrates or sugar alcohols) can be used as bulking agents because they provide good content uniformity without adding significant calories.

[0138] In one embodiment, the extender may be an extender described in U.S. Patent No. 8,993,027. In one embodiment, the extender may be an extender described in U.S. Patent No. 6,607,771. In one embodiment, the extender may be an extender described in U.S. Patent No. 6,932,982.

[0139] In some embodiments, the table sweetener composition may further include at least one anti-caking agent. As used herein, the phrases "anti-caking agent" and "flow agent" refer to any composition that prevents, reduces, inhibits or suppresses at least one sweetener from attaching, combining or contacting with another sweetener molecule. Alternatively, an anti-caking agent may refer to any composition that contributes to content uniformity and uniform dissolution. Non-limiting examples of anti-caking agents include cream of tartar, calcium silicate, silicon dioxide, microcrystalline cellulose (Avicel, FMC BioPolymer, Philadelphia, Pennsylvania) and tricalcium phosphate. In one embodiment, the anti-caking agent is present in the table sweetener composition in an amount of about 0.001% to about 3% of the table sweetener composition weight.

[0140] Non-animal protein materials and products made therefrom

[0141] Products intended to replace or substitute meat or dairy products often rely on various non-animal-based materials, such as starch and proteins derived from plants, algae, fungi, or combinations thereof, to simulate the texture and flavor of meat or dairy products. Non-limiting examples of non-animal-based proteins are plant proteins, such as soy protein, pea protein, bean protein, grain protein, etc. Due to the compositional differences between these plant-based materials and animal-based materials, these proteins may impart a bitter taste.

[0142] Therefore, in some forms, the present disclosure provides a flavored product comprising plant-based materials (such as plant-based starch, plant-based protein or a combination thereof) and saturated fatty acid compounds. In some embodiments, the flavored product comprises saturated fatty acid compounds, and plant proteins, such as pea protein, soy protein, potato protein or any combination thereof. In some further embodiments, the flavored product may include any feature or a combination of multiple features listed for the ingestible composition comprising saturated fatty acid compounds. In some embodiments, the flavored product is a beverage, such as soy milk, almond milk, rice milk, oat milk, protein beverage, meal replacement beverage or other similar products. In some other embodiments, the flavored product is a meat substitute product, such as a plant-based chicken product (such as a plant-based chicken nugget), a plant-based beef product (such as a plant-based burger), etc. In some other embodiments, the flavored product is a protein powder, a meal replacement powder, a plant-based creamer for coffee or tea, etc. In some further embodiments, any such product comprises additional ingredients and has additional features, such as those commonly used in the preparation and / or manufacture of such products. For example, such saturated fatty acid compounds can be combined with other flavoring agents and taste modifiers, or even encapsulated in certain materials, according to techniques known in the relevant art. Suitable concentrations of saturated fatty acid compounds are as described above.

[0143] In some embodiments, the flavored product comprises one or more plant proteins that impart a bitter taste, which is at least partially reduced by using saturated fatty acid compounds in the product. Such plant proteins include, but are not limited to, pea protein, soy protein, canola (rapeseed) protein, potato protein, chickpea protein, fungal protein, algae protein, faba bean protein, sunflower protein, wheat protein, etc.

[0144] In some alternative embodiments similar to the above-mentioned embodiments, algae or fungal protein or starch are used alternatively, such as oat protein, potato protein, etc. In some embodiments, these flavored products also include fiber to provide texture to the product. Suitable fiber for use includes but is not limited to psyllium fiber, pea fiber, potato fiber, curdlan, soluble corn fiber (glucan and / or maltodextrin), citrus fiber, and their combination. In such products, saturated fatty acid compounds can be introduced in any suitable manner. In some embodiments, saturated fatty acid compounds are incorporated into flavoring emulsions, such as water-in-oil emulsions, together with other flavor imparting ingredients.

[0145] Blocking bitter taste in pharmaceutical APIs and nutraceuticals

[0146] Many pharmaceutical compounds have bitter taste, thus limiting their preparation and mode of administration. Therefore, in some forms, the present disclosure provides a kind of nutrition or pharmaceutical composition, which comprises bitter nutrition or pharmaceutical active ingredients and saturated fatty acid compounds. Such nutrition or pharmaceutical composition can be any form suitable for oral administration, such as tablets, lozenges, capsules, powders, liquid solutions, liquid suspensions, etc. Such nutrition or pharmaceutical composition can include any suitable excipients, adhesives, etc., such as those described in Remington's Pharmaceutical Sciences. In some embodiments, the bitter pharmaceutical active ingredient is an ion channel inhibitor, such as a proton channel inhibitor. Other examples of bitter APIs whose bitterness can be reduced by saturated fatty acid compounds include, but are not limited to, acetaminophen, atropine, brinzolamide, chloramphenicol, chloroquine, clindamycin, dexamethasone, digoxin, diltiazem, diphenhydramine, docusate, dorzolamide, doxepin, doxylamine, enalapril, erythromycin, esomeprazole, famotidine, gabapentin, ginkgolide A, guaifenesin, L-histidine, lomefloxacin, methylprednisolone, ofloxacin, oleuropein, orphenium bromide, pirenzepine, prednisolone, ranitidine, tripidil, trimethoprim, and cetirizine.

[0147] Uses in oral care products

[0148] Oral care products usually contain ingredients that impart astringency or bitterness. These ingredients include menthol, menthol analogs, peppermint extract, sodium bicarbonate, alkali metal persulfate (potassium persulfate), cetylpyridinium chloride, lauryl amide propyl betaine, cocamidopropyl betaine, arginine, hydrogen peroxide, chlorhexidine gluconate, potassium nitrate, pentasodium triphosphate, tetrasodium pyrophosphate, stannous fluoride, thymol, methyl salicylate, eucalyptol or any combination thereof. Suitable oral care products include toothpaste, mouthwash, whitening agent, dentifrice, etc. In some forms, the present disclosure provides oral care products comprising saturated fatty acid compounds as described herein.

[0149] Example

[0150] To further illustrate the present invention, the following examples are included. Of course, these examples should not be construed as specifically limiting the present invention. Variations of these embodiments within the scope of the claims are within the capabilities of those skilled in the art and are considered to fall within the scope of the present invention as described and claimed herein. The reader will recognize that a skilled artisan and a person skilled in the art having grasped this disclosure will be able to prepare and use the present invention without exhaustive examples.

[0151] Cells expressing a promiscuous G protein (e.g., G16g44) were transfected with vectors encoding five functional bitter receptor cDNAs, one receptor at a time. Cells were directly transfected in 384-well high-density plates and incubated for 28 hours. Subsequently, the cells were loaded with the Ca-specific dye Fluo4-AM. After incubation for 60 minutes, the excess dye was washed off, and the cells were stimulated with various saturated fatty acids while recording changes in intracellular fluorescence using a FLIPR instrument. Bitter agonists and responding receptors were identified.

[0152] The above protocol was performed using 13 different saturated fatty acids. If a specific T2R receptor triggers a blockade of >25% of the agonist cell response at a saturated fatty acid concentration of 200 μM, the specific T2R receptor is determined to be antagonized by a specific saturated fatty acid. Each of the 6 T2R bitter receptors responds to saturated fatty acids. Table 2 shows the thirteen (13) compounds tested, with compound numbers from Table 1 above. These 6 bitter receptors are human bitter receptors, which we named T2R01 (TAS2R01), T2R08 (TAS2R08), ​​T2R10 (TAS2R10), T2R14 (TAS2R14), T2R54 (TAS2R39) and T2R75 (TAS2R46). The corresponding IUPHAR nomenclature for each receptor is given in parentheses. In Table 2, these receptors are identified by the last two digits. For example, T2R01 is represented as 01. Table 2 reports the percent blockade of cellular responses relative to baseline at a saturated fatty acid concentration of 200 μM.

[0153] Table 2

[0154] 01 08 10 14 54 75 101 25 65 102 >30 40 >25 90 30 103 >50 >50 >70 >35 104 >75 >65 ->95 >55 >75 >50 105 >75 >95 >85 106 >35 40 >85 65 107 >25 114 50 115 50 117 30 30 80 119 40 45 >60 120 >30 >25 >50 95 25 121 >50 >55 >85 >40 .

Claims

1. A method of reducing the bitter taste of an ingestible composition comprising: providing a saturated fatty acid compound, wherein the saturated fatty acid compound is a compound of formula (I), or an edible salt thereof, wherein: R 1 , R 2 and R 3 are independently a hydrogen atom or a C 1-4 alkyl; m is an integer from 1 to 12; and n is an integer from 0 to 12; Where m+n does not exceed 14.

2. The use according to claim 1, wherein R 1 and R 2 All are hydrogen atoms.

3. The use according to claim 1, wherein R 1 C 1-4 alkyl, such as methyl or ethyl, and R 2 and R 3 All are hydrogen atoms.

4. The use according to claim 1, wherein R 1 is a hydrogen atom, and R 2 and R 3 Both C 1-4 An alkyl group, such as a methyl group.

5. Use according to any one of claims 1 to 4, wherein the ingestible composition comprises a bitter tastant.

6. The use according to claim 5, wherein the bitter tastant is non-animal protein.

7. The use according to claim 6, wherein the non-animal protein is pea protein, soy protein, potato protein, chickpea protein, bean protein, sunflower protein or any combination thereof.

8. The use according to claim 5, wherein the bitter tastant is an active pharmaceutical ingredient.

9. The use according to claim 5, wherein the bitter tastant is a high intensity sweetener.

10. The use according to claim 5, wherein the bitter taste agent is ginseng.

11. The use according to claim 5, wherein the ingestible composition is coffee or tea.

12. The use according to any one of claims 1 to 11, wherein the ingestible composition comprises an umami tastant, a kokumi tastant or a combination thereof.

13. The use according to any one of claims 1 to 12, wherein the ingestible composition is a food product, a beverage product, an oral care product, a nutraceutical product or a pharmaceutical product.

14. A method of reducing the bitterness of an ingestible composition, the method comprising introducing a saturated fatty acid compound into the ingestible composition, wherein the saturated fatty acid compound is a compound of formula (I), or an edible salt thereof, wherein: R 1 , R 2 and R 3 are independently a hydrogen atom or a C 1-4 alkyl; m is an integer from 1 to 12; and n is an integer from 0 to 12; Where m+n does not exceed 14.

15. An ingestible composition comprising a bitter taste enhancer and a saturated fatty acid compound, wherein the saturated fatty acid compound is a compound of formula (I), or an edible salt thereof, wherein: R 1 , R 2 and R 3 are independently a hydrogen atom or a C 1-4 alkyl; m is an integer from 1 to 12; and n is an integer from 0 to 12; where m+n does not exceed 14; and The concentration of the saturated fatty acid compound in the ingestible composition ranges from 1 ppm to 500 ppm.

16. A flavored product comprising the ingestible composition of claim 15.

17. The flavored product according to claim 16, which is a food product, a beverage product, an oral care product, a nutritional health product or a pharmaceutical product.

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