Compositions containing bnanthin protein

Abstract

Flavor compositions are provided. The present invention relates to a composition comprising a brazzein; and at least one aromatic ingredient selected from the group consisting of furonol, ethylfuranone, maltol, furfural, 5-methylfurfural, vanillin, and combinations thereof.

Description

Technical Field

[0001] The present disclosure relates to compositions and methods for using brazzein in combination with sweetness modifiers, aroma ingredients and / or taste modifiers in flavor compositions and consumables to improve the taste quality and / or mouthfeel of sweet substances.

[0002] background

[0003] Compounds for modifying the taste of consumable products (i.e., products taken orally for ingestion or expectoration, such as foods, beverages, candies, oral care products, etc.) are widely used. They do not themselves add flavor to consumable products, but they provide desirable ancillary benefits, such as enhanced mouthfeel and / or sweetness, or mask undesirable characteristics of other ingredients, such as distinctive flavors and textures that are considered unappealing to products containing sugar substitutes.

[0004] In the case of sugar substitutes, the taste they impart can present different temporal characteristics, flavor characteristics or adaptation behaviors compared to the sugars they replace in whole or in part. For example, the sweetness of natural and synthetic high-intensity sweeteners (HIS) is usually slower and lasts longer than the sweetness produced by sugar (sweet, short-chain, soluble carbohydrates, including glucose, fructose, sucrose, maltose and lactose) or high fructose corn syrup (HFCS) (which is called a substitute for sugar), and this can change the taste balance of edible compositions containing them. This may produce unbalanced temporal taste characteristics. In addition to the difference in temporal characteristics, high-intensity sweeteners usually show a lower maximum response than sugar; off-flavors, including bitterness, metallic taste, cool taste, astringency, licorice-like taste and / or sweetness, which can weaken when tasting repeatedly.

[0005] However, all high intensity sweeteners have an undesirable aftertaste in the form of an off-taste, such as a licorice-like aftertaste, and / or a lingering sweetness. In the particular case of Reb A, this takes the form of a combination of an undesirable lingering sweetness and a licorice-like aftertaste. This aftertaste detracts from the desired sugar-like sweetness, and thus effectively masking the undesirable taste or off-taste in edible compositions is key to consumer acceptance of many edible compositions.

[0006] Therefore, there remains a need to provide flavor compositions in order to improve the taste quality and / or mouthfeel of sweet substances.

[0007] Overview

[0008] In an illustrative embodiment, the flavor composition comprises brazzein and at least one aroma component selected from the group consisting of furonol, ethylfuranone, maltol, furfural, 5-methylfurfural, vanillin, and combinations thereof.

[0009] In another illustrative embodiment, the flavor composition comprises bunazhentin, at least one aroma component selected from the group consisting of furonol, ethylfuranone, maltol, furfural, 5-methylfurfural, vanillin, and combinations thereof, and at least one sweetness modulator selected from the group consisting of steviol glycosides, mogrosides, dihydrochalcone, and combinations thereof.

[0010] In another illustrative embodiment, the flavor composition comprises bunazhentin, at least one sweetness modulator selected from the group consisting of steviol glycosides, mogrosides, dihydrochalcone, and combinations thereof, and at least one taste modulator selected from the group consisting of chlorogenic acid, choline chloride, N-oleoylproline, N-oleoylvaline, N-oleoylserine, N-oleoylaspartic acid, N-acylated methionine sulfoxide, and combinations thereof.

[0011] In yet another illustrative embodiment, a method is disclosed for imparting a more sugar-like temporal profile, flavor profile, and / or taste profile to a consumable by adding a flavor composition disclosed herein to the consumable, thereby providing a consumable having a more sugar-like temporal profile, flavor profile, and / or taste profile.

[0012] In another embodiment, the more sugar-like temporal characteristic is a reduced sweetness lingering compared to a consumable to which the flavor composition disclosed herein has not been added.

[0013] In further embodiments, the more sugar-like flavor attribute is an improved mouthfeel (eg, increased body or fullness) compared to a consumable to which the flavor composition disclosed herein has not been added.

[0014] In yet another illustrative embodiment, a consumable is provided. The consumable includes at least one sweetener and a flavor composition containing buna tannin according to the present disclosure. The at least one sweetener is present in a sweetening amount.

[0015] Certain embodiments of any aspect of the present disclosure may provide one or more of the following advantages:

[0016] - Increased sweetness in the composition;

[0017] - enhanced sweetness in compositions comprising at least one sweetener;

[0018] - Reducing the amount of caloric sweetener required to achieve the desired sweetness;

[0019] - modifying one or more sweet taste characteristics to make the sweetness more similar to sugar (sucrose);

[0020] - Reduce the lingering sweetness (e.g., reduce the length of time the sweetness lasts and / or reduce the intensity of the sweetness more quickly);

[0021] - Reduce bitter and / or liquorice and / or metallic taste;

[0022] - Reduce the sensory perception of dry and / or astringent mouthfeel;

[0023] - Improving sweetness impact (eg, increasing the maximum intensity of sweetness and / or shortening the length of time sweetness is detected) (eg, reducing lingering sweetness).

[0024] These and other features, aspects and advantages of particular embodiments will become apparent to those skilled in the art from a reading of this disclosure.

[0025] Details

[0026] The following content has been set forth a broad description of many different embodiments of the present disclosure. The description should be interpreted as being exemplary only, and each possible embodiment is not described, because describing each possible embodiment would be impractical even if not impossible. It should be understood that any feature, characteristic, component, composition, ingredient, product, step or method described herein can be deleted, combined or replaced in whole or in part with any other feature, characteristic, component, composition, ingredient, product, step or method described herein. Many alternative embodiments can be implemented using current technology or the technology developed after the application date of this patent, which will still fall within the scope of the claims. All publications and patents cited herein are incorporated herein by reference.

[0027] The present disclosure relates to the unexpected discovery that flavor compositions including bunastatin in combination with aroma ingredients, sweetness modifiers, and / or flavor modifiers improve the taste quality and / or mouthfeel of sweet substances.

[0028] Brazzein is a sweet protein extracted from the fruit of the West African climbing plant Oubli (Pentadiplandra brazzeana Baillon). It was first isolated by the University of Wisconsin-Madison in 1994. Brazzein is found in the extracellular region of the pulp tissue surrounding the seeds. Like other sweet proteins found in plants, it is extremely sweet compared to commonly used sweeteners (500 to 2000 times sweeter than sucrose).

[0029] The aroma component may comprise one or more of a variety of compounds. According to certain illustrative embodiments, the aroma component is selected from the group consisting of furonol, ethyl furanone, maltol, furfural, 5-methylfurfural, vanillin, and combinations thereof. As used herein, the term "aroma component" refers to a compound that will be understood by those skilled in the art to which the present disclosure relates, which allows the perception and taste of the composition to be affected or altered in a positive manner or in a pleasant manner, rather than simply being a flavorful compound.

[0030] According to certain illustrative embodiments, a flavor composition may include buna tannin in combination with at least one aroma ingredient.

[0031] According to certain embodiments, the amount of buna tannin present in the flavor composition can be in a concentration of about 100 ppm to about 50,000 ppm, in another embodiment about 100 ppm to about 40,000 ppm, such as, for example, about 100 ppm to about 30,000 ppm, about 100 ppm to about 25,000 ppm, about 100 ppm to about 20,000 ppm, about 100 ppm to about 15,000 ppm, about 100 ppm to about 10,000 ppm, and about 100 ppm to about 5,000 ppm.

[0032] According to certain embodiments, the aroma components may be present in the flavor composition in an amount in a concentration of about 10 ppm to about 20,000 ppm, in another embodiment in a concentration of 100 ppm to about 10,000 ppm, and in another embodiment in a concentration of about 500 ppm to about 5,000 ppm.

[0033] Sweet taste modifiers may include one or more of a variety of compounds. According to certain illustrative embodiments, the sweet taste modifier is selected from the group consisting of steviol glycosides, mogrosides, dihydrochalcone and combinations thereof. As used herein, the term "sweet taste modifier" refers to a compound that changes, enhances, amplifies or strengthens the sweet taste perception of a consumer's product when the compound is present in the consumer's product at a concentration equal to or lower than the sweet taste recognition threshold of the compound (i.e., a concentration at which the compound does not contribute any noticeable sweetness in the absence of additional sweeteners).

[0034] According to certain embodiments, the sweetness modulators may be present in the flavor composition in an amount at a concentration of about 1,000 ppm to about 200,000 ppm, in another embodiment at a concentration of about 2,000 ppm to about 100,000 ppm, and in another embodiment at a concentration of about 5,000 ppm to about 50,000 ppm.

[0035] As used herein, the term "sweet taste recognition threshold concentration" is the lowest known concentration at which a compound can be perceived as sweet by the human palate. In one embodiment, the sweet taste modifier is a steviol glycoside. Examples of steviol glycosides include, for example, stevioside (CAS: 57817-89-7), rebaudioside A (CAS: 58543-16-1), rebaudioside B (CAS: 58543-17-2), rebaudioside C (CAS: 63550-99-2), rebaudioside D (CAS: 63279-13-0), rebaudioside E (CAS: 63279-14-1), rebaudioside F (CAS: 438045-89-7), rebaudioside G (CAS: 127345-21-5), rebaudioside H, rebaudioside I (CAS: 1220616-34-1), rebaudioside J, rebaudioside K, rebaudioside L, rebaudioside M (CAS: 1220616-44-3), rebaudioside N (CAS: 1220616-46-5), rebaudioside O (CAS: 1220616-48-7), dulcoside A (CAS: 64432-06-0), dulcoside B (CAS: 63550-99-2), rubusoside (CAS: 64849-39-4) and naringin dihydrochalcone (CAS: 18916-17-1).

[0036] In another embodiment, the steviol glycoside may be a glucosylated steviol glycoside. The glucosylated steviol glycoside included in the composition may be selected from any one or more steviol glycosides capable of adding one or more glucose units to the molecule through a glucosylation reaction. By way of example, but not limitation, the glucosylated steviol glycoside included in the sweet taste adjusting composition may be selected from glucosylated stevioside, glucosylated rebaudioside A, glucosylated rebaudioside B, glucosylated rebaudioside C, glucosylated rebaudioside D, glucosylated rebaudioside E, glucosylated rebaudioside F, glucosylated rebaudioside G, glucosylated rebaudioside H, glucosylated rebaudioside I, glucosylated rebaudioside J, glucosylated rebaudioside K, glucosylated rebaudioside L, glucosylated rebaudioside M, glucosylated rebaudioside N, glucosylated rebaudioside O, glucosylated dulcoside A, glucosylated dulcoside B, glucosylated rubusoside, any other glucosylated steviol glycoside derived from an extract of Stevia rebaudiana, and mixtures thereof.

[0037] The glucosylated steviol glycosides may have different degrees of glucosylation. Thus, the glucosylated steviol glycosides of the composition may comprise a blend of the same type of glucosylated steviol glycosides and having different or varying degrees of glucosylation. The glucosylated steviol glycosides of the composition may also comprise a blend of one or more different types of glucosylated steviol glycosides having the same degree of glucosylation. The glucosylated steviol glycosides of the composition may further comprise a blend of one or more different types of glucosylated steviol glycosides, wherein each type has different or varying degrees of glucosylation.

[0038] Glucosylated steviol glycosides can include a blend of at least one glucosylated steviol glycoside and at least one residual steviol glycoside. Residual steviol glycosides refer to unreacted steviol glycosides that have not yet been glucosylated. Residual steviol glycosides can include residual stevioside, residual rebaudioside A, residual rebaudioside B, residual rebaudioside C, residual rebaudioside D, residual rebaudioside E, residual rebaudioside F, residual rebaudioside G, residual rebaudioside H, residual rebaudioside I, residual rebaudioside J, residual rebaudioside K, residual rebaudioside L, residual rebaudioside M, residual rebaudioside N, residual rebaudioside O, residual dulcoside A, residual dulcoside B, residual rubusoside, any other residual steviol glycosides derived from the extract of stevia (Stevia rebaudiana) and mixtures thereof. The blend of the at least one glucosylated steviol glycoside and the at least one residual steviol glycoside may contain about 1% to 15% of the at least one residual steviol glycoside. According to certain embodiments, the blend of the at least one glucosylated steviol glycoside and the at least one residual steviol glycoside may contain about 1% to 10%, or about 1% to about 8%, or about 1% to about 6%, or about 1% to about 4%, or about 1% to about 2% of the at least one residual steviol glycoside.

[0039] Glucosylated steviol glycosides can be prepared by preparing a reaction mixture of one or more steviol glycosides, a source of glucose units to be added to the steviol glycoside molecules, an enzyme catalyzing the glucosylation reaction, and a suitable solvent. According to certain embodiments, glucosylated steviol glycosides are prepared by preparing a reaction mixture of one or more steviol glycosides, starch as a source of glucose units to be added to the steviol glycoside molecules, a CGT enzyme (cyclodextrin glucanotransferase) catalyzing the glucosylation reaction, and water as a solvent. The reaction mixture is subjected to a glucosylation reaction, and the resulting product is purified and dried. For example, glucosylated steviol glycosides can be prepared according to the disclosure of JP2001-120218A (which is incorporated by reference). α-Glycosyl steviol glycosides (α-GS) are prepared by α-addition of glucose to a stevia extract containing at least 1.5 times as much RebA as stevioside by means of cyclodextrin glucosyltransferase.

[0040] In another embodiment, the sweetness modifier may be one or more mogrosides. Mogrosides are a group of triterpene glycosides and can be obtained from Siraitia grosvenorii, also known as arhat fruit or longevity fruit or swingle fruit. Mogrosides account for about 1% of the pulp of the fresh fruit. By extraction, an extract in the form of a powder containing up to 80% mogrosides can be obtained. Examples of mogrosides include, for example, mogroside II, mogroside I, 11-O-mogroside II(I), 11-O-mogroside II(II), 11-O-mogroside II(III), mogroside II(I), mogroside II(II), mogroside II(III), 11-dehydroxy-mogroside III, 11-O-mogroside III, mogroside III(I), mogroside III(II), mogroside IIIe, mogroside IIIx, and mogroside III(II). Mogroside IV(I) (Simenoside), Mogroside IV(II), Mogroside IV(III), Mogroside IV(IV), Deoxymogroside V(I), Deoxymogroside V(II), 11-O-mogroside V(I), Mogroside V isomer, Mogroside V, Isomogroside V, 7-O-mogroside V, 11-O-mogroside VI, Mogroside VI(I), Mogroside VI(II), Mogroside VI(III) (Neomogroside) and Mogroside VI(IV). For example, the mogroside can be obtained or obtainable from a monk fruit extract.

[0041] In another embodiment, the sweetness modifier can be one or more dihydrochalcone. Examples of dihydrochalcone include, for example, trilobatin (1-[4-(β-D-glucopyranose base oxy)-2,6-dihydroxyphenyl]-3-(4-hydroxyphenyl)-1-propanone, also known as p-phlorizin, phlorizin 4'-glucoside, phlorizin-4'-glucoside, prunin dihydrochalcone, or p-phlorizin); HDG or hesperidin dihydrochalcone (4"-β-D-glucoside, also known as 1-[4-(-D-glucopyranose base oxy)-2,6-dihydroxyphenyl]-3-(4-hydroxyphenyl)-1-propanone, also known as p-phlorizin, phorizin 4'-glucoside, phorizin dihydrochalcone, or p-phlorizin); 1-[4-[[2-O-(6-deoxy-α-L-mannopyranosyl)-β-D-glucopyranosyl]oxy]-2,6-dihydroxyphenyl]-3-(4-hydroxyphenyl)-1-propanone); naringin dihydrochalcone (NarDHC, also known as 1-[4-[[2-O-(6-deoxy-α-L-mannopyranosyl)-β-D-glucopyranosyl]oxy]-2,6-dihydroxyphenyl]-3-(4-hydroxyphenyl)-1-propanone); and neohesperidin dihydrochalcone (NHDC, E959).

[0042] Trilobatin is a natural dihydrochalcone-type sweetener found in the Chinese sweet tea plant Lithocarpus polystachyus, whose leaves have been consumed as sweet tea in southern China for centuries. HDG is found in the peel / fruit of sweet orange (Citrus sinensis L.) (Rutaceae) (commonly known as sweet orange) and citrus (C. reticulata) (commonly known as tangerine or mandarin). The synthesis of HDG can be carried out by reducing hesperidin (which produces hesperidin dihydrochalcone) in dilute alkali, followed by partial hydrolysis by acid or by dissolved or immobilized enzymes to form HDG, for example as described in US 3,429,873.

[0043] According to certain illustrative embodiments, a flavor composition may include buna tannin in combination with at least one aroma component and at least one sweet taste modifier.

[0044] The taste modifier may comprise one or more of a variety of compounds. According to certain illustrative embodiments, the at least one taste modifier may be selected from the group consisting of chlorogenic acid, choline chloride, N-oleoyl proline, N-oleoyl valine, N-oleoyl serine, N-oleoyl aspartic acid, N-acylated methionine sulfoxide, and combinations thereof. For the purposes of this specification, the term "taste modifier" refers to one or more components that improve the sweet taste characteristics of a low-sugar sweetened composition or sweetened consumable to which it is added.

[0045] According to certain embodiments, the amount of certain flavor modifiers selected from chlorogenic acid or choline chloride and combinations thereof present in the flavor composition may be in a concentration of about 500 ppm to about 100,000 ppm, in another embodiment at a concentration of 1,000 ppm to about 50,000 ppm, and in another embodiment at a concentration of about 5,000 ppm to about 30,000 ppm. According to other embodiments, the amount of certain flavor modifiers selected from N-oleoyl proline, N-oleoyl valine, N-oleoyl serine, N-oleoyl aspartic acid, N-acylated methionine sulfoxide and combinations thereof present in the flavor composition may be in a concentration of about 0.1 ppm to about 1,000 ppm, in another embodiment at a concentration of 0.5 ppm to about 500 ppm, and in another embodiment at a concentration of about 1 ppm to about 100 ppm.

[0046] According to other illustrative embodiments, the taste modifier of the composition comprises one or more chlorogenic acids. The term chlorogenic acid refers to a quinic acid conjugate of one or more compounds of the ester family formed between cis- and trans-cinnamic acids (e.g., caffeic acid, ferulic acid, p-coumaric acid, sinapinic acid) and quinic acid. The quinic acid conjugate is represented by the following formula:

[0047]

[0048] Certain illustrative quinic acid conjugates are defined by the R group substitutions shown in the following table:

[0049]

[0050]

[0051] The use of chlorogenic acid as a taste modifier is more fully described in WO 2002 / 100192 A1, which is incorporated herein by reference in its entirety.

[0052] According to other illustrative embodiments, the taste modifier of the composition may include choline chloride as described in WO 2011 / 073187 A1 (which is incorporated by reference).

[0053] According to other illustrative embodiments, the taste modifier of the composition comprises one or more carboxylic acid-amino acid conjugates and derivatives thereof of the following formula:

[0054]

[0055] Wherein R1 is an alkyl residue having 6 to 30 carbon atoms or an olefin residue containing 9 to 25 carbon atoms together with 1 to 6 double bonds, R1 and the carbonyl to which it is attached are residues of carboxylic acids, and m is 0 or 1. Edible derivatives may include edible salts, including those typically used in the food and beverage industry, including but not limited to chlorides, sulfates, phosphates, gluconates, sodium salts, citrates, carbonates, acetates and lactates. These carboxylic acid-amino acid conjugates are more fully described in WO2013 / 148991A1, which is incorporated herein by reference. Examples of carboxylic acid-amino acid conjugates may include C18:2-βAla and C18:2-gaba.

[0056] According to other illustrative embodiments, the taste modifier of the composition comprises one or more carboxylic acid-amino acid conjugates and derivatives thereof of the following formula:

[0057]

[0058] Wherein R1 is an alkyl residue with 6 to 30 carbon atoms or contains 9 to 25 carbon atoms together with an olefin residue with 1 to 6 double bonds, R1 is a residue of a carboxylic acid with the carbonyl to which it is attached, and m is 0 or 1. Edible derivatives can include edible salts, including those typically used in the food and beverage industry, including but not limited to chloride, sulfate, phosphate, gluconate, sodium salt, citrate, carbonate, acetate and lactate. These carboxylic acid-amino acid conjugates are more fully described in WO2013 / 149022A1, which is incorporated herein by reference. The example of carboxylic acid-amino acid conjugates can include N-geranyl-Pro, N-palmitoyl-Pro (N-palmiteneoyl-Pro), N-stearoyl-Pro, N-oleoyl-Pro, N-linoleoyl-Pro and N-linolenoyl-Pro.

[0059] According to other illustrative embodiments, the taste modifier of the composition comprises one or more carboxylic acid-amino acid conjugates and derivatives thereof of the following formula:

[0060]

[0061] Wherein R1 is an alkyl residue with 6 to 30 carbon atoms or contains 9 to 25 carbon atoms together with an olefin residue with 1 to 6 double bonds, R1 and the carbonyl to which it is attached are residues of carboxylic acids, and m is 0 or 1. Edible derivatives can include edible salts, including those typically used in the food and beverage industry, including but not limited to chlorides, sulfates, phosphates, gluconates, sodium salts, citrates, carbonates, acetates and lactates. These carboxylic acid-amino acid conjugates are more fully described in WO2013 / 149019A1, which is incorporated herein by reference. The example of carboxylic acid-amino acid conjugates can include N-geranyl-Met, N-palmitoyl-Met (N-palmiteneoyl-Met), N-stearoyl-Met, N-oleoyl-Met, N-linoleoyl-Met and N-linolenoyl-Met.

[0062] According to other illustrative embodiments, the taste modifier of the composition comprises one or more carboxylic acid-amino acid conjugates and derivatives thereof of the following formula:

[0063]

[0064] Wherein R1 is an alkyl residue containing 2 to 18 carbon atoms, or an olefin residue containing 9 to 25 carbon atoms with 1 to 6 double bonds, and R1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid. These carboxylic acid-amino acid conjugates are more fully described in US 10,385,015, which is incorporated herein by reference. Examples of carboxylic acid-amino acid conjugates may include sulfoxide compounds selected from the group consisting of: (2S)-2-acetamido-4-(methylsulfinyl)butanoic acid; (2S)-2-hexaneamido-4-(methylsulfinyl)butanoic acid; (2S)-2-decaneamido-4-(methylsulfinyl)butanoic acid; (2S)-2-((Z)-dodec-5-enamido)-4-(methylsulfinyl)butanoic acid; (2S)-2-dodecaneamido-4-(methylsulfinyl)butanoic acid; (2S)-4-(methylsulfinyl)- 2-Tetradecanoylamidobutyric acid; (2S)-4-(methylsulfinyl)-2-pentadecanamidobutyric acid; (2S)-4-(methylsulfinyl)-2-palmitamidobutyric acid; (2S)-2-heptadecanamido-4-(methylsulfinyl)butyric acid; (2S)-4-(methylsulfinyl)-2-((9Z,12Z)-octadec-9,12-dienamido)butyric acid; (2S)-4-(methylsulfinyl)-2-oleamidobutyric acid; and (2S)-4-(methylsulfinyl)-2-stearoylamidobutyric acid.

[0065] The present invention provides, in one of its aspects, the use of a compound according to the formula, or an edible salt thereof,

[0066]

[0067] wherein R1 is an alkyl residue containing 6 to 20 carbon atoms, or an olefin residue containing 9 to 25 carbon atoms with 1 to 6 double bonds, R1 together with the carbonyl group to which it is attached is the residue of a carboxylic acid, and NR2R3 (wherein R3 is H or together with R2 and the N-atom to which they are attached is a 5-membered ring) is an amino acid (particularly a proteinogenic amino acid, ornithine, γ-aminobutyric acid or β-alanine), or a residue of a 1-aminocycloalkylcarboxylic acid. These carboxylic acid-amino acid conjugates are more fully described in WO2013 / 148965, which is incorporated herein by reference.

[0068] Edible salts include those typically used in the food and beverage industry and include chlorides, sulfates, phosphates, gluconates, sodium, citrates, carbonates, acetates and lactates. Proteinogenic amino acids are alanine (Ala), cysteine ​​(Cys), aspartic acid (Asp), phenylalanine (Phe), glutamic acid (Glu), histidine (His), isoleucine (Ile), lysine (Lys), leucine (Leu), methionine (Met), asparagine (Asn), glutamine (Gln), arginine (Arg), serine (Ser), threonine (Thr), valine (Val), tryptophan (Trp), tyrosine (Tyr), proline (Pro) or glycine (Gly). The example of carboxylic acid-amino acid conjugates can include N-oleoyl valine, N-oleoyl serine, N-oleoyl aspartic acid.

[0069] According to certain illustrative embodiments, a flavor composition may include buna tannin in combination with at least one sweetness modulator and at least one taste modulator.

[0070] The flavor compositions described herein can modify and / or adjust the taste of at least one sweetener. The at least one sweetener can be any known sweetener, for example, a natural sweetener, a natural high-potency sweetener, or a synthetic sweetener.

[0071] The at least one sweetener is present in a sweetening amount. As used herein, "sweetening amount" refers to the amount of a compound required to provide detectable sweetness when present in a consumable (eg, a beverage).

[0072] As used herein, the phrase "natural high-potency sweetener" refers to any sweetener naturally present in nature and characteristically has a sweetness effectiveness greater than sucrose, fructose, or glucose, but has less calories. Natural high-potency sweeteners can be provided as pure compounds, or alternatively provided as a part of an extract. As used herein, the phrase "synthetic sweetener" refers to any composition not naturally present in nature and characteristically has a sweetness effectiveness greater than sucrose, fructose, or glucose, but has less calories.

[0073] In other embodiments, this at least one sweetener is a carbohydrate sweetener. Suitable carbohydrate sweetener is selected from but not limited to the group consisting of sucrose, glyceraldehyde, dihydroxyacetone, erythrose, threose, erythrulose, arabinose, lyxose, ribose, wood sugar, ribulose, xylulose, allose, altrose, galactose, glucose, gulose, idose, mannose, talose, fructose, psicose, sorbose, tagatose, mannoheptulose, sedoheptulose, octolose (octolose), fucose, rhamnose, turanose, cellobiose, sialobiose (sialose) and combinations thereof. In other embodiments, this at least one sweetener does not comprise a carbohydrate sweetener.

[0074] In another embodiment, the additional sweetener is a rare sugar selected from sorbose, lyxose, ribulose, xylose, xylulose, D-allose, L-ribose, D-tagatose, L-glucose, L-fucose, L-arabinose, turanose and combinations thereof. Other sweeteners include simonoside I, monatin and its salts (monatin SS, RR, RS, SR), curculin, glycyrrhizic acid and its salts, thaumatin, monellin, mabinlin, tamatin, hemandulcin, phylloside, glycyphyllin, trilobatin, baiyunoside, osladin, polypodoside A, pterocaryoside A, pterocaryoside B, mukurozioside, pseudogentiana glycoside I, periandrin I, abrusoside A. Stevioside and Cyclocarya paliurus glycoside I. Sugar alcohols such as erythritol, sucralose, acesulfame potassium, acesulfame acid and its salts, aspartame, alitame, saccharin and its salts, hesperidin dihydrochalcone glucoside, neohesperidin dihydrochalcone, cyclamate, cyclamic acid and its salts, neotame, advantame, glucosylated steviol glycosides (GSGs) and combinations thereof.

[0075] In one embodiment, the sweetener is a caloric sweetener or a mixture of caloric sweeteners. In another embodiment, the caloric sweetener is selected from sucrose, fructose, glucose, high fructose corn / starch syrup, beet sugar, cane sugar, and combinations thereof.

[0076] In other embodiments, the sweetener comprises at least one steviol glycoside or mogroside, wherein the at least one steviol glycoside or mogroside is present in a sweetening amount.

[0077] product

[0078] According to the present disclosure, bunatin may be added to a sweetened consumable (ie, a consumable having at least one sweetener therein) or may be provided as part of a flavor composition for a consumable.

[0079] In one embodiment, buna tannin is present in the flavor composition in an amount such that when the flavor composition is added to a sweetened consumable, the sucrose equivalence of the consumable is increased compared to the consumable in the absence of buna tannin.

[0080] When added to a consumable, buna tannin is included in an amount effective to modify the sweetness or mouthfeel of the sweetener without exhibiting any off-flavors. According to certain embodiments, the amount of buna tannin present in the consumable may be in a concentration of about 0.1 ppm to about 50 ppm, in another embodiment about 0.1 ppm to about 40 ppm, such as, for example, about 0.1 ppm to about 30 ppm, about 0.1 ppm to about 25 ppm, about 0.1 ppm to about 20 ppm, about 0.1 ppm to about 15 ppm, about 0.1 ppm to about 10 ppm, and about 0.1 ppm to about 5 ppm.

[0081] In another embodiment, the flavor composition can include a combination of bunazhen sweet protein and an aromatic component, a sweetness modifier and / or a taste modifier to improve the taste quality and / or mouthfeel of the sweet substance. According to certain embodiments, the amount of the aromatic component present in the consumer's product can be in a concentration of about 0.01ppm to about 20ppm, in another embodiment in a concentration of 0.1ppm to about 10ppm, and in another embodiment in a concentration of about 0.5ppm to about 5ppm. According to certain embodiments, the amount of the sweetness modifier present in the consumer's product can be in a concentration of about 1ppm to about 200ppm, in another embodiment in a concentration of 2ppm to about 100ppm, and in another embodiment in a concentration of about 5ppm to about 50ppm. According to certain embodiments, the amount of some taste modifiers selected from chlorogenic acid or choline chloride and combinations thereof present in the consumer's product can be in a concentration of about 0.5ppm to about 100ppm, in another embodiment in a concentration of 1ppm to about 50ppm, and in another embodiment in a concentration of about 5ppm to about 30ppm. According to other embodiments, the amount of certain taste modifiers selected from N-oleoyl proline, N-oleoyl valine, N-oleoyl serine, N-oleoyl aspartic acid, N-acylated methionine sulfoxide, and combinations thereof present in the consumable may be at a concentration of about 0.0001 ppm to about 1 ppm, in another embodiment at a concentration of 0.0005 ppm to about 0.5 ppm, and in another embodiment at a concentration of about 0.001 ppm to about 0.1 ppm.

[0082] In one embodiment, the at least one sweetener described herein is present in the consumable at a concentration of about 50 ppm to about 600 ppm, such as, for example, about 50 ppm to about 500 ppm, about 50 ppm to about 400 ppm, about 50 ppm to about 300 ppm, about 50 ppm to about 200 ppm, about 50 ppm to about 100 ppm, about 100 ppm to about 600 ppm, about 100 ppm to about 500 ppm, about 100 ppm to about 400 ppm, about 100 ppm to about 300 ppm, about 100 ppm to about 200 ppm, about 200 ppm to about 600 ppm, about 200 ppm to about 500 ppm, about 200 ppm to about 400 ppm, about 200 ppm to about 300 ppm, about 300 ppm to about 600 ppm, about 300 ppm to about 500 ppm, about 300 ppm to about 400 ppm, about 400 ppm to about 600 ppm, about 400 ppm to about 500 ppm, and about 500 ppm to about 600 ppm. In another embodiment, the at least one sweetener may be present in the consumable in a concentration of up to 1,000 ppm for full sugar and low sugar applications.

[0083] When expressed as "ppm", the concentration is parts per million by weight based on the total weight of the consumer product. It should be understood that when a range of values ​​is described in this disclosure, it is intended that any and every value (including the endpoints) within that range be considered disclosed. It should be understood that the inventors recognize and understand that any and all values ​​within that range are considered to be specified, and the inventors own the entire range and all values ​​within that range.

[0084] The flavor composition may also contain one or more food grade excipients. Suitable excipients for flavor compositions are well known in the art and include, for example, but not limited to, solvents (including water, alcohol, ethanol, oil, fat, vegetable oil and miglyol), binders, diluents, disintegrants, lubricants, flavoring agents, colorants, preservatives, antioxidants, emulsifiers, stabilizers, flavor enhancers, sweeteners, anti-caking agents, etc. Examples of such carriers or diluents for flavoring agents can be found, for example, in "Perfume and Flavour Materials of Natural Origin", S. Arctander, ed., Elizabeth, NJ, 1960; in "Perfume and Flavor Chemicals", S. Arctander, ed., Vol. I & II, Allured Publishing Corporation, Carol Stream, USA, 1994; in "Flavourings", E. Ziegler and H. Ziegler (eds.), Wiley-VCH Weinheim, 1998, and in "CTFA Cosmetic Ingredient Handbook", JM Nikitakis (ed.), 1st edition, The Cosmetic, Toiletry and Fragrance Association, Inc., Washington, 1988.

[0085] The flavour composition may be in any suitable form, for example liquid or solid, wet or dry, or in an encapsulated form bound to or coated onto a carrier / particle or as a powder.

[0086] In the present disclosure, the term "about" used in conjunction with a value includes the value and has a meaning defined by the context. For example, it includes at least the degree of error associated with the measurement of a specific value. It will be understood by those of ordinary skill in the art that the term "about" is used herein to mean that the amount of "about" the value produces the desired degree of effectiveness in the composition and / or method of the present disclosure. It will be further understood by those of ordinary skill in the art that the boundaries and limits of the value of "about" about the percentage, amount or quantity of any component in the embodiment can be determined by changing the value, determining the effectiveness of the composition or method for each value, and determining the range of values ​​of the composition or method producing the effectiveness with the desired degree according to the present disclosure.

[0087] The consumables may include a base. As used herein, the term "base" refers to all ingredients necessary for the consumables except the flavor composition. Depending on the nature and use of the consumables or additives, these will naturally differ in both nature and proportion, but they are all well known in the art and can be used in proportions recognized in the art. Therefore, it is within the ordinary skill of the art to prepare such a base for every conceivable purpose. For example, the base of a beverage according to the present disclosure may include 5% sucrose and 0.05% citric acid in water.

[0088] Without limitation, and by way of illustration only, suitable bases may include anti-caking agents, defoamers, antioxidants, adhesives, colorants, diluents, disintegrants, emulsifiers, encapsulating agents or formulations, enzymes, fats, flavor enhancers, flavoring agents, gums, polysaccharides, preservatives, proteins, solubilizers, solvents, stabilizers, sugar derivatives, surfactants, sweeteners, vitamins, waxes, etc. Useful solvents are known to those skilled in the art and include, for example, water, ethanol, ethylene glycol, propylene glycol, glycerol, and triacetin. Encapsulating agents and gums include maltodextrin, gum arabic, alginate, gelatin, modified starch, other polysaccharides, and proteins.

[0089] Examples of excipients, carriers, diluents or solvents for flavor compounds can be found, for example, in "Perfume and Flavour Materials of Natural Origin", S. Arctander, ed., Elizabeth, NJ, 1960; "Perfume and Flavour Chemicals", S. Arctander, ed., Vol. I & II, Allured Publishing Corporation, Carol Stream, USA, 1994; "Flavourings", E. Ziegler and H. Ziegler (eds.), Wiley-VCH Weinheim, 1998, and "CTFA Cosmetic Ingredient Handbook", JM Nikitakis (ed.), 1st edition, The Cosmetic, Toiletry and Fragrance Association, Inc., Washington, 1988.

[0090] Non-limiting examples of suitable flavor providing ingredients include natural flavors, artificial flavors, spices, seasonings, etc. These include synthetic flavor oils and flavoring aromatics and / or oils, oleoresins, essences and distillates and combinations thereof.

[0091] Auxiliary ingredients may be present to provide other benefits, such as enhanced stability, ease of incorporation into consumer products or additives, and enhanced nutritional value. Non-limiting typical examples of such auxiliary ingredients include stabilizers, emulsifiers, preservatives, gums, starches, dextrins, vitamins and minerals, functional ingredients, salts, antioxidants, and polyunsaturated fatty acids. Specific examples are emulsifiers and carriers, which can be used in spray drying processes. Non-limiting examples of these are modified starches such as CAPSUL TM and maltodextrin.

[0092] The additive may be a single ingredient or a blend of ingredients, or it may be encapsulated in any suitable encapsulating agent.The additive may be prepared by any suitable method, such as spray drying, extrusion and fluidized bed drying.

[0093] According to the present disclosure, the term "consumer's product" refers to at least one of the purposes of enjoyment, nutrition, or health and wellness benefits, for a product consumed by a subject, typically via the oral cavity (although consumption can occur via non-oral means such as inhalation). Consumables can exist in any form, including but not limited to liquid, solid, semi-solid, tablet, capsule, lozenge, strip, powder, gel, gum, paste, slurry, solution, suspension, syrup, aerosol and spray. The term also refers to, for example, diet and nutrition, and health and wellness supplements. Consumables include compositions placed in the oral cavity for a certain period of time but not swallowed before being discarded. It can be put into the mouth before being eaten, or it can be kept in the mouth for a certain period of time before being discarded.

[0094] Broadly, consumable products include, but are not limited to, various foods, confectionery products, bakery products, sweet products, savory products, fermented products, dairy products, non-dairy products, beverages, nutritional products, and pharmaceuticals.

[0095] Non-limiting examples of consumables include: Wet / liquid soups, regardless of concentration or container, including frozen soups. For the purposes of this definition, soup means a food prepared from meat, poultry, fish, vegetables, grains, fruit and other ingredients, cooked in a liquid, which may include visible fragments of some or all of these ingredients. It may be clear (like soup) or thick (like chowder), smooth, pureed or chunky, ready-to-eat, semi-concentrated or concentrated, may be served hot or cold and may be served as a first course or as a main course of a meal or as a snack between meals (sipped like a beverage), soups may be used as an ingredient for preparing other meal components and may range from bouillon (broth) to sauces (cream or cheese based soups); Dehydrated and cooking foods, including cooking aid products such as: powders, granules, pastes, concentrated liquid products, including concentrated bouillon, bouillon and bouillon-like products in the form of pressed cubes, tablets or powders or granules, sold separately as a finished product or as an ingredient within a product, sauces and recipe mixes (regardless of technology); Meal solution products, such as: dehydrated and freeze-dried soups, including dehydrated soup mixes, dehydrated instant soups, dehydrated ready-to-cook soups, dehydrated or ambient preparations for ready-made dishes meal garnishes, such as seasonings, marinades, salad dressings, salad toppings, dips, breadings, batter mixes, shelf-stable spreads, barbecue sauces, liquid recipe mixes, concentrates, sauces or sauce mixes, including recipe mixes for salads, sold as a finished product or as an ingredient in a dehydrated, liquid or frozen product; beverages, including beverage mixes and concentrates, including but not limited to alcoholic and non-alcoholic ready-to-drink beverages and dry powdered beverages, carbonated and non-carbonated beverages, such as soda, fruit or vegetable juices, alcoholic and non-alcoholic beverages, teas such as green tea and black tea, wines such as red wine; confectionery products, such as cakes, cookies, pies, candies, chewing gum, gelatin, ice cream, sorbet, puddings, jams, jellies, salad dressings and other seasonings, cereals and other breakfast foods, canned fruit and fruit sauces, etc.

[0096] Methods are provided for enhancing the sweetness of a consumable and / or adjusting one or more taste attributes of a sweetener to make the consumable taste more like a sucrose-sweetened consumable.

[0097] The present disclosure is further described with reference to the following non-limiting examples. Example

[0098] The following examples are given for the purpose of illustration only and are not to be construed as limitations of the present invention as many variations of the invention are possible without departing from the spirit and scope of the present disclosure.

[0099] Although specific embodiments of the present invention have been illustrated and described, it will be apparent to those skilled in the art that various other changes and modifications may be made without departing from the spirit and scope of the present invention. Therefore, it is intended that all such changes and modifications within the scope of the present invention are covered in the appended claims.

[0100] Example 1

[0101] A base (5% sucrose and 0.05% citric acid in water) was prepared for use in beverages. Different combinations of base with buna tannin, aroma ingredients, sweetness modifiers and / or flavor modifiers were prepared according to Tables 1 and 2 below and evaluated by an experienced flavorist for sensory perception of sweetness characteristics and mouthfeel.

[0102] Table 1

[0103]

[0104]

[0105] 1 Sweetness regulator

[0106] 2 Aromatic ingredients

[0107] 3 Taste modifier

[0108] Table 2

[0109]

[0110]

[0111] The compositions of groups A, B and C were taste tested by an experienced flavorist and the combinations were compared with the base. It was found that the combination of Bunazhen sweet protein with aromatic ingredients had a more sugary mouthfeel. It was found that the combination of Bunazhen sweet protein with aromatic ingredients and sweetness modifiers had a more sugary mouthfeel and a more early sweetness. It was found that the combination of Bunazhen sweet protein with sweetness modifiers and flavor modifiers had a more sugary mouthfeel and less lingering sweetness.

[0112] The dimensions and values ​​disclosed herein should not be understood as being strictly limited to the exact numerical values ​​recited. Instead, unless otherwise specified, each such dimension is intended to mean both the recited value and a functionally equivalent range around that value. For example, a dimension disclosed as "40 mm" is intended to mean "about 40 mm".

[0113] Although specific embodiments of the present invention have been illustrated and described, it will be apparent to those skilled in the art that various other changes and modifications may be made without departing from the spirit and scope of the present invention. Therefore, it is intended that all such changes and modifications within the scope of the present invention are covered in the appended claims.

Claims

1. A flavor composition comprising: a.Bunazhen sweet protein; b. at least one aromatic component selected from the group consisting of furonol, ethyl furanone, maltol, furfural, 5-methylfurfural, vanillin, and combinations thereof; and c. at least one sweetness modulator selected from the group consisting of steviol glycosides, mogrosides, dihydrochalcone, and combinations thereof.

2. The flavor composition of claim 1, wherein the steviol glycoside is selected from the group consisting of rebaudioside M, rebaudioside D, rebaudioside A, rebaudioside N, rebaudioside O, rebaudioside E, stevioside, steviolbioside, rubusoside, dulcoside B, dulcoside A, rebaudioside B, rebaudioside G, stevioside, rebaudioside C, rebaudioside F, rebaudioside I, rebaudioside H, rebaudioside L, rebaudioside K, rebaudioside J, rebaudioside M2, rebaudioside D2, rebaudioside S, rebaudioside T, rebaudioside U, rebaudioside V, rebaudioside W, rebaudioside Z1, rebaudioside Z2, rebaudioside IX, enzymatically glucosylated steviol glycosides, and combinations thereof.

3. The flavor composition of claim 1, wherein the mogroside is selected from the group consisting of grosmogroside I, mogroside IA, mogroside IE, 11-oxomogroside IA, mogroside II, mogroside II A, mogroside II B, mogroside II E, 7-oxomogroside IIE, mogroside III, mogroside Hie, 11-oxomogroside HIE, 11-deoxymogroside III, mogroside IV, mogroside IVA, 11-oxomogroside IV, 11-oxomogroside IV A, mogroside V, isomogroside V, 11-deoxymogroside V, 7-oxomogroside V, 11-oxomogroside V, isomogroside V, mogroside VI, mogrool, 11-oxomogroside alcohol, simonoside I, and combinations thereof.

4. A consumable product comprising the flavor composition of claim 1.

5. A flavor composition comprising: a.Bunazhen sweet protein; b. at least one sweet taste modifier selected from the group consisting of steviol glycosides, mogrosides, dihydrochalcone and combinations thereof; and c. at least one taste modulator selected from the group consisting of chlorogenic acid, choline chloride, N-oleoyl proline, N-oleoyl valine, N-oleoyl serine, N-oleoyl aspartic acid, N-acylated methionine sulfoxide, and combinations thereof.

6. A consumable product comprising the flavor composition of claim 5.

7. A consumer product comprising: a. at least one sweetener; and b. A flavor composition comprising bunazhen sweet protein; at least one aromatic component selected from the group consisting of furonol, ethyl furanone, maltol, furfural, 5-methylfurfural, vanillin, and combinations thereof; and at least one sweetness modifier selected from the group consisting of steviol glycosides, mogrosides, dihydrochalcone, and combinations thereof; wherein the at least one sweetener is present in a sweetening amount.

8. The consumable of claim 7, wherein the at least one sweetener is selected from the group consisting of sucrose, fructose, glucose, xylose, arabinose, rhamnose, tagatose, psicose, trehalose, isomaltulose, steviol glycosides, mogrosides, stevia, trilobatin, rubusoside, aspartame, advantame, agave syrup, acesulfame potassium (AceK), high fructose corn syrup, neotame, saccharin, sucralose, high fructose corn syrup, starch syrup, monk fruit extract, neohesperidin dihydrochalcone, naringin dihydrochalcone, HDG, sugar alcohols, cellobiose, psicose, cyclamate, tamatin, molasses, rice syrup, and combinations thereof.

9. The consumer product of claim 7, wherein the at least one fragrance ingredient is present in a concentration of 0.01 ppm to 20 ppm.

10. The consumable product of claim 7, wherein the consumable product is a beverage.

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