Flavouring

Abstract

The present invention relates to a composition consisting of glycine and L-serine in a weight ratio of between 2:1 and 20:1, where said composition is advantageously used as a flavouring in liquid or solid preparations.

Description

[0001] FLAVOURING

[0002] Summary

[0003] The present invention relates to a composition consisting of glycine and L- serine in a weight ratio of between 2:1 and 20:1 , where said composition is advantageously used as a flavouring in liquid or solid preparations.

[0004] Background

[0005] The sweeteners or sweetening substances available today are essentially of two distinct origins, natural and synthetic.

[0006] Natural sweeteners are mainly sugars, fructose, glucose, or sucrose. These are cariogenic and diabetogenic energy products. Among the natural sugar substitute sweeteners are molecules of vegetal origin, for example stevia, which however has a metallic aftertaste and a known and very low dose of toxicity, or pentadine, obtained from Pentadiplandra brazzeana.

[0007] Among the synthetic sweeteners, we can mention, for example, saccharin, cyclamate, erythritol, polyols and aspartame. These sweeteners, the best known of which is saccharin, are low-calorie, non-cariogenic and non- diabetogenic. However, their long-term use appears to have some drawbacks, including suspected carcinogenicity and a correlation with increased cardiovascular disease.

[0008] Glycine is an amino acid, a natural component of proteins, widely present in the Western diet. Glycine is also used as an additive, as a flavor enhancer, particularly in sweeteners, soups, sauces or cured meats. It is also used to mask the metallic aftertaste of saccharin.

[0009] Serine is also an amino acid widely present in the Western diet.

[0010] Both the amino acids Serine and Glycine are synthesized by the human body. They are considered safe. Given their abundant presence in almost all foods and their safety profile, no maximum acceptable daily intake (ADI) has been established.

[0011] There is a strong need for new sweeteners that are non-cariogenic, non- diabetogenic, without aftertaste, and toxicologically safe.

[0012] Description The subject of the present invention is a sweetening composition which comprises, as the sweetening active ingredient, two amino acids consisting of glycine and L-serine.

[0013] Said composition does not comprise further amino acids, in addition to glycine and L-serine. In particular, said composition does not comprise proline.

[0014] In one embodiment, said composition also comprises additional substances such as flavour enhancers, acidifiers.

[0015] In one embodiment, said composition also comprises excipients suitable for the desired formulation.

[0016] In one embodiment, said composition comprises:

[0017] - Glycine and L-Serine in a weight ratio between 2:1 and 20:1 , or between 5:1 and 15:1 .

[0018] In one embodiment, said composition also comprises an antioxidant, for example ascorbic acid. In a preferred form, said antioxidant is added in a ratio of between 1 :900 and 1 :10,000, where one part of antioxidant is added to 900 or up to 10,000 parts of the Glycine + L-Serine composition.

[0019] The composition according to the present invention is formulated in any liquid or solid form, preferably in liquid form when its use is extemporaneous as a sweetener in hot or cold drinks and in solid form when its use is in food products, as a flavouring.

[0020] The expert in the field knows which excipients to conveniently add to formulate the composition according to the present invention in liquid form or in solid form.

[0021] A further object of the present invention is the use of a formulation that comprises Glycine and L-Serine as a sweetener in food products, such as for example baked goods, cakes, sweets or drinks. In one embodiment, said formulation is added during the preparation of the food, before or after any thermal processes, such as cooking or pasteurization, or fermentative processes, such as leavening, required for the preparation of the same. In one embodiment, said formulation is added at the time of consumption, for example it is added by the user to drinks such as tea or coffee.

[0022] A further object of the present invention is the use of said formulation as a sweetener in foods for special medical purposes, for example foods for diabetics, or for obese people.

[0023] Advantageously, the composition according to the invention is not cariogenic, is not diabetogenic, is completely free of toxicity and in particular of carcinogenic effect.

[0024] The following examples have the sole purpose of illustrating the invention, the scope of protection of which is defined by the claims.

[0025] Examples

[0026] Example 1 : preparation of compositions and their characterization The compositions were prepared as per Table 1 .

[0027] Table 1 Compositions A-N were prepared from a pure, certified food-grade substance, without the addition of other substances (e.g. preservatives) and dissolved in standard units of water (150 ml).

[0028] A composition comprising the equivalent weight of sugar (10 g), dissolved in an equal amount of water (150 ml), was prepared as a control composition.

[0029] Visually, compositions A-N appear granular and similar in shape to the composition comprising sugar. Compositions A-N, subjected to direct heat, possess crystallization qualities similar to those of the composition comprising sugar.

[0030] Compositions A and B (comparative) demonstrated a fair solution capacity in water (A better than B), good sweetening power and good persistence. However, A demonstrated a bitter, liquorice-like final aftertaste and B demonstrated a savoury aftertaste.

[0031] Composition C (comparative) demonstrated better water solubility than A and B, a good taste profile, but a prevalence of the final bitter aftertaste.

[0032] Composition D (according to the invention) demonstrated optimal water solubility, better than that observed with samples A, B and C, and the complete absence of the final aftertaste perceived with the pure substance compositions A and B, or with the composition containing a greater amount of serine than glycine. The aftertaste perceived with composition D, and with compositions F-N, is sweet and similar to that of baking.

[0033] Composition E (according to the invention) demonstrated a solubility profile comparable to compositions D, F-N, and an optimal taste profile without aftertastes that were not related to sweetness.

[0034] Compositions D - N, according to the invention, all show a sweetening power superior to that of sugar.

[0035] Combinations of Glycine, L-Serine were also tested, individually and in combination, with the addition of further pure amino acids such as Proline, Leucine, Isoleucine. The resulting composition had an unpleasant taste and an inconsistent solubilization, confirming the advantages conferred by the composition according to the present invention. In particular, the addition of Proline to the composition according to the present invention or the combination of Glycine and Proline alone showed an unpleasant taste and heat crystallization characteristics not congruent with the possible food uses.

[0036] Only the combination of Glycine and L-Serine demonstrated characteristics suitable for a sweetening use in food products.

[0037] Example 2: Use in baked goods

[0038] Compositions A-C (comparative) and D, E (according to the invention) were added to 5 standard bread doughs, each containing the same amount of a mixture composed of: flour, water, salt, yeast, margarine, malt, an improver with gluten-based emulsifier and powdered milk.

[0039] The dough was leavened and baked. The result obtained differs greatly from dough to dough, with preparations A-C showing poor leavening, poor alveolation of the dough and formation of the gluten mesh, while the aftertaste profile of the substances dissolved in water was reproduced in taste, as described in example 1 .

[0040] Preparations D and E instead showed better leavening and better alveolation. From a taste point of view, the finished product appeared to have a sweet and pleasant flavour.

[0041] Further compositions 0, P, M, F, of Glycine and L-Serine were prepared in the following Gly - L-Ser ratios: 0 = 50:3, P = 25:2, M = 10: 1 , F = 5: 1 , respectively, with or without the addition of ascorbic acid.

[0042] The compositions 0, P, M, F, with or without the addition of ascorbic acid, were mixed with the doughs as above.

[0043] This allowed us to establish how the ratios between 5:1 and 13.5:1 are the best in terms of leavening, dough tenacity and taste for baking savoury products.

[0044] Tests were also carried out for the preparation of shortcrust pastry and sable, where the optimal Gly - L-Ser ratios were shown to be 10:1 and 20:3, respectively. In these types of preparations, a strong hygroscopicity of the compound is highlighted.

[0045] The compound's greater sweetening power compared to sugar is confirmed, both in classic and sweet bread-making preparations. The following examples illustrate some baked goods in which the composition according to the present invention was used.

[0046] Example 2a: almond paste

[0047] Composition:

[0048] • 100 g almond flour

[0049] • 50 g composition F consisting of Gly and L-Ser, in a ratio of 5:1

[0050] • Egg white to taste

[0051] The dough is cooked at 150°C for 7 minutes. The resulting sweets are dusted with the composition consisting of Gly and L-Ser, in a ratio of 5:1 , worked into a powder.

[0052] The taste of the sweets thus obtained is excellent, completely comparable to the traditional preparation. Advantageously, the almond paste thus obtained has more lasting softness characteristics.

[0053] Example 2b: milk rolls

[0054] Composition:

[0055] • 2000 g flour

[0056] • 1000 g water

[0057] • 40 g salt

[0058] • 100 g yeast

[0059] • 100 g margarine

[0060] • 40 g malt

[0061] • 85 g composition N consisting of Gly and L-Ser, in a ratio of 12:1

[0062] • 50 g powdered milk

[0063] • 40 g Polaris (breadmaking improver)

[0064] The dough is left to rise for 75 minutes and baked in a flat oven in 40 g moulds for 9 minutes at a temperature of 220°C.

[0065] Good breadmaking is achieved, without aftertastes. The benchmark of the classic “milk roll” is perfectly achieved by this recipe.

[0066] Example 2c: Shortbread

[0067] Composition: • 270 g flour

[0068] • 30 g rice starch

[0069] • 200 g butter

[0070] • 85 g composition M consisting of Gly and L-Ser, in a ratio of 10:1

[0071] • 5 g salt

[0072] • 10 g lemon juice

[0073] When cold, work the butter, flour and starch, after which the remaining ingredients are added.

[0074] The dough is cooked in a preheated oven at 180° for about 15 / 20 minutes until the biscuits begin to turn amber. Remove from the oven and cool. Cooking, in this preparation, highlights the organoleptic / aromatic characteristics, distinguishing the composition according to the present invention. In fact, a light and pleasant fresh / balsamic perception is highlighted in the biscuits.

[0075] Example 3: spreadable cream

[0076] The composition according to the present invention has been conveniently used in spreadable creams. In one embodiment, it was used in a cream with raspberries according to the following recipe:

[0077] • 300 g ground almonds 300 g

[0078] • 75 g dried raspberries

[0079] • 85 g composition I consisting of glycine and L-serine, in a ratio of 8:1

[0080] • 25 g cocoa butter

[0081] • 6 g sunflower lecithin

[0082] • 20 mg ascorbic acid

[0083] In this preparation, no difference is noted during the preparation in terms of consistency and ductility of the product compared to the traditional preparation, which sees the addition of sugar in place of the composition according to the invention.

[0084] In one embodiment, the cocoa butter is replaced with an equal amount of coconut oil. The results are similar, with an improvement in terms of greater creaminess of the preparation.

[0085] Example 4: Cheesecake The cheesecake was prepared by proceeding with the following steps:

[0086] 1 ) Preparation and cooking of the base which includes the following ingredients:

[0087] • Flour 00 570 g

[0088] • Butter 20 g

[0089] • Egg white 37 g

[0090] • Egg yolk 34 g

[0091] • Margarine 20 g

[0092] • Salt 3 g

[0093] • Grated lemon 0.2 g

[0094] • Orange 0.1 g

[0095] • Yeast 6 g

[0096] • Vanillin 2 g

[0097] 2) Cooking;

[0098] 3) The base is crumbled and blended with the addition, at room temperature, of 185 g of a composition H which consists of Gly and L-Ser, in a ratio of 7:1 ;

[0099] 4) Rapid transition to high temperature, for example at about 220°C for a time between 50 and 120 seconds;

[0100] 5) Final preparation of the cheesecake.

[0101] In one embodiment, said cheesecake has two layers of cream, a first layer comprises:

[0102] • Fresh cream 625 g

[0103] • Soft cheese 1500 g

[0104] • Isinglass 30 g

[0105] • 300 g composition H, worked into a powder; a second layer comprises:

[0106] • Fresh cream 625 g

[0107] • Soft cheese 1500 g

[0108] • Isinglass 30 g

[0109] • 300 g composition H, worked into a powder;

[0110] • Blueberries 150 g Example 5: use in beverages

[0111] Compounds A-N were added to beverages such as fruit juices and the taste profiles and very high solubility found in dissolution in water were confirmed, with the difference that the addition of ascorbic acid of compound E does not change the taste profile compared to D, F-N when the compound is added to fruit juices with a strong acid content (e.g. lemon, grapefruit, orange).

[0112] When added to plant-based drinks, for example to plant-based milk substitutes, the composition according to the present invention shows high solubility, without any formation of deposits. Furthermore, even the addition in small percentages, for example below 2%, or below 1 %, or below 0.5%, allows to significantly enhance the aromatic notes of the plant of origin. For example, the addition of 0.5% by weight of composition G to a common oat drink, without added sugars or sweeteners, significantly increases its palatability and enhances the typical aromatic notes of oats, significantly increasing the protein content of the final drink which even reaches over 10% of calories from proteins.

[0113] The same drink, with the addition of 2.5% of composition G, reaches high levels of sweetness and acquires a much softer taste.

[0114] When used in drinks, the addition of the composition according to the present invention also gives the product innovative physical characteristics. As an example, the composition according to the present invention used in cappuccino guarantees a denser and more compact foam, as well as a longer lasting one, going from the classic 2-3 minutes of holding to about 30 minutes.

[0115] Example 6: milk chocolate

[0116] The following mixture was prepared:

[0117] • Bitter cocoa powder 30 g

[0118] • Cocoa butter 40 g

[0119] • Composition L, 40 g

[0120] • Milk powder 50 g

[0121] • Sunflower lecithin 3 g

[0122] All the ingredients are added to the Melanger, avoiding exceeding 40°C to the mixture. The resulting product is sweet and pleasant. In a variant, desiccated coconut, 10 g, is also added among the ingredients. In this example too, the resulting product is satisfactory.

Claims

CLAIMS1. A sweetening composition consisting of the amino acids Glycine and L- Serine in a weight ratio of between 2:1 and 20:1.

2. A formulation comprising the composition according to claim 1 and suitable excipients.

3. A formulation according to claim 2, further comprising an antioxidant, preferably ascorbic acid, in a weight ratio of between 1 :900 and 1 :10,000, where one part of said antioxidant corresponds to 900 or up to 10,000 parts of said composition.

4. The formulation according to claim 2, further comprising flavour enhancers and / or acidifiers.

5. The formulation according to any one of the claims 2-4, which is in liquid form.

6. The formulation according to any one of the claims 2-4, which is in solid form.

7. The formulation according to any one of the claims 2-6 which do not comprise other amino acids, in addition to Glycine and L-Serine comprised in said composition.

8. Use of the composition according to claim 1 or of the formulation according to any one of the claims 2-7 as a sweetener in food preparations.

9. Use of the composition according to claim 1 or of the formulation according to any one of the claims 2-7 as a sweetener in foods for special medical purposes.

10. Use of the composition according to claim 1 or of the formulation according to any one of the claims 2-7 as a sweetener in beverages.

11. Use of the composition according to claim 1 or of the formulation according to any one of the claims 2-7 as a sweetener in baked goods.

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