Taste modifiers

Abstract

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

Description

[Technical field]

[0001] Technical Field The present disclosure relates to taste modifying ingredients and compositions, methods for making the taste modifying ingredients and compositions, flavor compositions comprising the taste modifying ingredients, methods for making flavor compositions comprising the taste modifying ingredients, consumables comprising the taste modifying ingredients, methods for making consumables comprising the taste modifying ingredients, methods for modifying the taste of consumables with taste modifying ingredients or flavor compositions comprising the taste modifying ingredients, and the use of taste modifying ingredients or compositions in consumables to improve the sweetness and / or mouthfeel of the consumables. [Background technology]

[0002] background Compounds are widely used to modify the taste of consumable products, i.e. products taken orally for ingestion or expectoration, such as foodstuffs, beverages, confectionery, oral care products, etc. These compounds do not impart flavor to the consumables themselves, but when used in very low concentrations, they modify the flavor in some desired way and provide other desired ancillary benefits, such as sweetness enhancement, mouthfeel improvement, or mask undesirable characteristics of other ingredients present in the consumables.

[0003] Sweetness in consumable products is often a desired characteristic. Traditionally, sweetness has been imparted by the addition of one or more sweeteners, mostly low-potency, nutritive sweeteners such as sucrose, fructose, glucose, xylose, arabinose, rhamnose, sugar alcohols such as erythritol, xylitol, mannitol, sorbitol and inositol, and sugar syrups such as high fructose corn syrup and starch syrup. These sweeteners generally provide a significant sweetness without any undesirable aftertaste.

[0004] Sucrose imparts a short-lived, intense, preceding sweetness without any significant off-notes or aftertaste.Nutritive sweeteners, such as sucrose, impart desirable sweetness to consumables, but it is desirable to use reduced amounts of these sweeteners to reduce the overall caloric value of consumable products.It is desirable to provide alternative additives or ingredients that can reduce the caloric value of consumable products while maintaining the same or similar sweetness profile (e.g., sweetness intensity, aroma and mouthfeel).

[0005] In the art, there are ongoing efforts to provide sugar-reduced consumables that exhibit the sweetness profile of full-sugar products.Positive allosteric modulators of human sweet receptors (also known in the art as "PAM") are compounds that enhance sweet receptor activity and sweet taste perception, and are used for sugar-reduced / calorie-reduced consumable applications.The use of PAM in sugar-reduced consumables has distinct disadvantages, namely, PAM has different temporal quality compared to sugar, and they lack the desired sugar-like mouthfeel. Thus, there remains a desire in the art to provide alternative and / or improved taste-modifying additives, ingredients, and compositions for addition to sweetened compositions and sweetened consumables to provide reduced sugar products having a sweetness profile that approximates that of full sugar products. Summary of the Invention

[0006] overview According to a first exemplary embodiment, a taste-modifying component is disclosed that includes 2,4-dihydroxybenzoic acid and a positive allosteric modulator.

[0007] According to a second exemplary embodiment, a taste-modifying composition is disclosed that includes 2,4-dihydroxybenzoic acid and a positive allosteric modulator.

[0008] According to a third exemplary embodiment, a flavor composition is disclosed comprising a taste-modifying ingredient or composition comprising (i) at least one sweetener, 2,4-dihydroxybenzoic acid and a positive allosteric modulator, or (ii) at least one sweetener, and 2,4-dihydroxybenzoic acid and a positive allosteric modulator.

[0009] According to a fourth exemplary embodiment, a consumable product is disclosed that includes a taste-modifying ingredient or composition that includes 2,4-dihydroxybenzoic acid and a positive allosteric modulator.

[0010] According to a fifth exemplary embodiment, a sweetened consumable is disclosed comprising a consumable base and a taste-modifying ingredient or composition comprising (i) at least one sweetener, 2,4-dihydroxybenzoic acid and a positive allosteric modulator, or (ii) at least one sweetener, and 2,4-dihydroxybenzoic acid and a positive allosteric modulator.

[0011] According to a sixth exemplary embodiment, a beverage product is disclosed comprising a beverage base and a taste-modifying ingredient or composition comprising (i) at least one sweetener, 2,4-dihydroxybenzoic acid and a positive allosteric modulator, or (ii) at least one sweetener, and 2,4-dihydroxybenzoic acid and a positive allosteric modulator.

[0012] According to a seventh exemplary embodiment, a food product is disclosed comprising a food base and a taste-modifying ingredient or composition comprising (i) at least one sweetener, 2,4-dihydroxybenzoic acid and a positive allosteric modulator, or (ii) at least one sweetener, and 2,4-dihydroxybenzoic acid and a positive allosteric modulator.

[0013] According to an eighth exemplary embodiment, a method for making a taste-modifying composition is disclosed, comprising combining 2,4-dihydroxybenzoic acid and a positive allosteric modulator.

[0014] According to a ninth exemplary embodiment, a method for making a flavor composition is disclosed, comprising combining at least one sweetener with a taste-modifying ingredient or composition comprising (i) at least one sweetener, 2,4-dihydroxybenzoic acid and a positive allosteric modulator, or (ii) at least one sweetener, and 2,4-dihydroxybenzoic acid and a positive allosteric modulator.

[0015] According to a tenth exemplary embodiment, a method for making a consumable is disclosed, comprising adding to a consumable base a taste-modifying ingredient or composition comprising 2,4-dihydroxybenzoic acid and a positive allosteric modulator.

[0016] According to an eleventh exemplary embodiment, a method for making a sweetened consumable is disclosed, comprising adding to a consumable base at least one sweetener and a taste-modifying ingredient or composition comprising (i) at least one sweetener, 2,4-dihydroxybenzoic acid and a positive allosteric modulator, or (ii) at least one sweetener, and 2,4-dihydroxybenzoic acid and a positive allosteric modulator.

[0017] According to a twelfth exemplary embodiment, a method for modifying the sweetness and / or improving the mouthfeel of a consumable product is disclosed, the method comprising adding to the consumable product a taste-modifying ingredient or composition comprising an effective amount of 2,4-dihydroxybenzoic acid and a positive allosteric modulator to modify and / or improve the mouthfeel of the consumable product.

[0018] According to a thirteenth exemplary embodiment, a method for modifying the sweetness and / or improving the mouthfeel of a consumable is disclosed, the method comprising adding an effective amount of a flavor composition comprising at least one sweetener, 2,4-dihydroxybenzoic acid and a positive allosteric modulator to modify and / or improve the mouthfeel of the consumable.

[0019] In a fourteenth aspect, a use of a taste modifying ingredient or composition comprising 2,4-dihydroxybenzoic acid and a positive allosteric modulator to modify the sweetness and / or improve the palate of a consumable to which the taste modifying ingredient or composition is added is disclosed.

[0020] According to a fifteenth aspect, use of a flavour composition is disclosed, comprising a flavour composition comprising at least one sweetener, 2,4-dihydroxybenzoic acid and a positive allosteric modulator, for modifying the sweetness and / or improving the mouthfeel of a consumable to which the taste modifying ingredient or composition is added.

[0021] Detailed Description The following text provides a broad description of numerous exemplary embodiments of the present disclosure. The description is intended to be illustrative only and does not describe all possible embodiments, as describing all possible embodiments would be impractical, if not impossible. It will be understood that any feature, characteristic, component, composition, ingredient, product, step, or methodology described herein may be omitted, combined, or substituted, in whole or in part, with any other feature, characteristic, component, composition, ingredient, product, step, or methodology described herein. Using either current technology or technology, or technology developed after the filing date of this patent, numerous alternative embodiments can be implemented that still fall within the scope of the claims.

[0022] Disclosed is a taste-modifying composition or composition comprising 2,4-dihydroxybenzoic acid and human sweet receptor positive allosteric modulator.According to one embodiment, the taste-modifying composition or composition comprising 2,4-dihydroxybenzoic acid and human sweet receptor positive allosteric modulator is a sweetness-modifying composition or composition.The inventors have surprisingly and unexpectedly found that there is a synergistic relationship between 2,4-dihydroxybenzoic acid and PAM, which leads to enhanced sweetness intensity and modified sweetness quality in sweetened compositions and sweetened consumables.

[0023] For purposes of this specification, the term "taste-modifying ingredient or composition" refers to one or more components that improve the sweetness profile of the reduced sugar sweetened composition or sweetened consumable to which it is added. According to certain exemplary embodiments, and without limitation, the taste-modifying ingredient or composition may include one or more components in an effective amount(s) to enhance the sweetness intensity and / or improve the mouthfeel of the reduced sugar sweetened composition or sweetened consumable to which it is added.

[0024] According to one embodiment, the term "taste-modifying ingredient or composition" refers to a compound that modifies, enhances, amplifies or intensifies the sweetness perception of a consumable when present at or below the sweetener perception threshold of that compound, i.e., the concentration at which that compound does not contribute any noticeable sweetness in the absence of additional sweetener(s). For purposes of this specification, the term "sweetness perception threshold concentration" is the lowest known concentration of a compound that is perceived as sweet by the human palate.

[0025] Mouthfeel (or "texture") refers to the physical sensation experienced or felt in the mouth produced by foods and beverages, or compositions added to foods or beverages. Mouthfeel may refer to the sensation in contact with the tongue, palate, teeth, gums, or throat. Mouthfeel is considered distinct from taste / flavor, but is considered to have an equal or greater impact on whether a person enjoys or prefers one food over another. Typical mouthfeel descriptors used to describe the perceived sensation include: acidity (metallic, citrus, bright), density (solid, airy), dryness (air-dried, burnt), graininess (fine grain, powdery, dusty, grainy, chalky), chewiness (chewy, hard), hardness (crunchy, soft), weight (body, heavy), pungency (tingly, tingling), mouthcoating (oily, buttery), roughness (abrasive, textured), slipperiness (slime-like, sticky), smoothness (satiny, velvety), uniformity (uniform, uneven) and viscosity (full-bodied, light-bodied).

[0026] Without limitation, and by way of example only, the positive allosteric modulator component of the taste-modifying ingredient or composition may be selected from any one or more of the compounds disclosed in WO2008 / 154,221, U.S. Patent Application Publication No. US2014 / 0235624A1, U.S. Patent Application Publication No. US2018 / 0086751A1, and U.S. Patent Application Publication No. US2017 / 0354175, each of which is incorporated by reference in their respective entireties.

[0027] According to certain exemplary embodiments, the positive allosteric modulator component of the taste-modifying component or composition is selected from one or more of the following compounds: [ka] 2,4-Dihydroxybenzoic acid (CAS:89-86-1),

[0028] [ka] Propanamide, 3-[(4-amino-2,2-dioxide-1H-2,1,3-benzothiadiazin-5-yl)oxy]-2,2-dimethyl-N-propyl- (CAS: 1093200-92-0),

[0029] [ka] 3-Quinolinecarboxylic acid, 4-amino-5-[2,2-dimethyl-3-[(1-methylethyl)amino]-3-oxopropoxy]-2-methyl- (CAS:1359963-68-0),

[0030] [ka] 3-Piperidinecarboxamide, 3-[[(4-amino-2,2-dioxido-1H-2,1,3-benzothiadiazin-5-yl)oxy]methyl]-N-cyclopentyl-2-oxo- (CAS:1446687-20-2),

[0031] [ka] 1-Butanone, 1-[(3S)-3-[[(4-amino-2,2-dioxido-1H-2,1,3-benzothiadiazin-5-yl)oxy]methyl]-1-piperidinyl]-3-methyl- (CAS: 1469426-64-9),

[0032] [ka] 4-Pyridinecarboxamide, N-[2-[(4-amino-2,2-dioxido-1H-2,1,3-benzothiadiazin-5-yl)oxy]-1,1-dimethylethyl]-2,6-dimethyl-sulfamate salt (CAS:2079034-28-7),

[0033] [ka] 3-Pyridinecarboxylic acid, 4-amino-5-[[3-[[(2S)-2-amino-2-cyclohexylacetyl]amino]-3-methyl-1-oxobutyl]amino]- (CAS:2242529-79-7),

[0034] [ka] 3-Pyridinecarboxylic acid, 4-amino-5-[[3-[(2-cyclohexylacetyl)amino]-3-methyl-1-oxobutyl]amino]- (CAS:2242529-82-2), and combinations thereof.

[0035] According to certain exemplary embodiments, the positive allosteric modulator component of the taste-modifying component or composition is the following compound: [ka]

[0036] According to certain exemplary embodiments, the positive allosteric modulator component of the taste-modifying component or composition is the following compound: [ka]

[0037] According to certain exemplary embodiments, the positive allosteric modulator component of the taste-modifying component or composition is the following compound: [ka]

[0038] According to one embodiment, the 2,4-dihydroxybenzoic acid may be present in the taste-modifying ingredient or composition in an amount of from about 0.1 to about 1000 ppm. According to one embodiment, the 2,4-dihydroxybenzoic acid is present in the taste-modifying component or composition in an amount of about 0.1 to about 900 ppm, or in an amount of about 0.1 to about 9800 ppm, or in an amount of about 0.1 to about 700 ppm, or in an amount of about 0.1 to about 600 ppm, or in an amount of about 0.1 to about 500 ppm, or in an amount of about 0.1 to about 400 ppm, or in an amount of about 0.1 to about 300 ppm, or in an amount of about 0.1 to about 200 ppm, or in an amount of about 0.1 to about 100 ppm, or in an amount of about 0.1 to about 90 ppm, or in an amount of about 0.1 to about 80 ppm, or in an amount of about 0.1 to about 70 ppm, or in an amount of about 0.1 to about 60 ppm, or in an amount of about 0.1 to about 50 ppm, or in an amount of about 0.1 to about 40 ppm, or in an amount of about 0.1 to about 30 ppm, or in an amount of about 0.1 to about 20 ppm, or in an amount of about 0.1 to about 15 ppm, or in an amount of about 0.1 to about 10 ppm, or in an amount of about 0.1 to about 9 ppm, or in an amount of about 0.1 to about 8 ppm, or in an amount of about 0.1 to about 7 ppm, or in an amount of about 0.1 to about 6 ppm, or in an amount of about 0.1 to about 5 ppm, or in an amount of about 0.1 to about 5 ppm, or in an amount of about 0.1 to about 4 ppm, or in an amount of about 0.1 to about 3 ppm, or in an amount of about 0.1 to about 2 ppm, or in an amount of about 0.1 to about 1 ppm, or in an amount of about 0.1 to about 0.75 ppm, or in an amount of about 0.1 to about 0.4 ppm, or in an amount of about 0.1 to about 0.3 ppm, or in an amount of about 0.1 to about 0.25 ppm, or in an amount of about 0.1 to about 0.2 ppm.

[0039] According to certain embodiments, the positive allosteric modulator may be present in the taste-modifying component or composition in an amount of about 0.015 to about 100 ppm. According to other embodiments, the positive allosteric modulator is present in an amount of about 0.015 to about 90 ppm, or in an amount of about 0.015 to about 80 ppm, or in an amount of about 0.015 to about 70 ppm, or in an amount of about 0.015 to about 60 ppm, or in an amount of about 0.015 to about 50 ppm, or in an amount of about 0.015 to about 40 ppm, or in an amount of about 0.015 to about 30 ppm, or in an amount of about 0.015 to about 20 ppm, or in an amount of about 0.015 to about 15 ppm, or in an amount of about 0.015 to about 10 ppm, or in an amount of about 0.015 to about 5 ppm, or in an amount of about 0. or in an amount of about 0.015 to about 4 ppm, or in an amount of about 0.015 to about 3 ppm, or in an amount of about 0.015 to about 2 ppm, or in an amount of about 0.015 to about 1.5 ppm, or in an amount of about 0.015 to about 1 ppm, or in an amount of about 0.015 to about 0.75 ppm, or in an amount of about 0.015 to about 0.5 ppm, or in an amount of about 0.015 to about 0.25 ppm, or in an amount of about 0.015 to about 0.125 ppm, or in an amount of about 0.015 to about 0.06 ppm, or in an amount of about 0.015 to about 0.03 ppm, or in an amount of about 0.015 to about 0.025 ppm.

[0040] According to one exemplary embodiment, the composition comprises 2,4-dihydroxybenzoic acid in an amount of about 0.1 to about 1000 ppm, and a positive allosteric modulator in an amount of about 0.01 to about 100 ppm.

[0041] According to certain exemplary embodiments, the composition comprises 2,4-dihydroxybenzoic acid in an amount of about 0.5 to about 100 ppm and a positive allosteric modulator in an amount of about 0.05 to about 75 ppm.

[0042] According to certain exemplary embodiments, the composition comprises 2,4-dihydroxybenzoic acid in an amount of about 0.5 to about 10 ppm, and a positive allosteric modulator in an amount of about 0.1 to about 50 ppm.

[0043] According to certain exemplary embodiments, the composition comprises 2,4-dihydroxybenzoic acid in an amount of about 1 to about 5 ppm, and a positive allosteric modulator in an amount of about 0.1 to about 25 ppm.

[0044] The taste-modifying ingredient or composition can modify the sweetness perception or profile of a composition or consumable containing at least one sweetener compound. According to an exemplary embodiment, the taste-modifying ingredient or composition can modify the sweetness perception or profile of a composition or consumable containing at least one caloric / nutritive sweetener compound. Suitable carbohydrate sweeteners are selected from the group consisting of, but not limited to, sucrose, glyceraldehyde, dihydroxyacetone, erythrose, threose, erythrulose, arabinose, lyxose, ribose, xylose, ribulose, xylulose, allose, altrose, galactose, glucose, gulose, idose, mannose, talose, fructose, psicose, sorbose, tagatose, mannoheptulose, sedohetulose, octolose, fucose, rhamnose, turanose, cellobiose, sialose, and combinations thereof. According to other exemplary embodiments, the sweetened composition or sweetened consumable may include an additional sweetener selected from rare sugars selected from sorbose, lyxose, ribulose, xylose, xylulose, D-allose, L-ribose, D-tagatose, L-glucose, L-fucose, L-arabinose, turanose, and combinations thereof. In one embodiment, the sweetener is a caloric sweetener or a mixture of caloric sweeteners. In another embodiment, the caloric sweetener is selected from sucrose, fructose, glucose, high fructose corn / starch syrup, beet sugar, cane sugar, and combinations thereof.

[0045] According to certain exemplary embodiments, the taste-modifying ingredient or composition can modify the sweetness perception or profile of a composition or consumable containing at least one high intensity sweetener compound. The taste-modifying ingredient or composition can modify the sweetness perception or profile of a composition or consumable containing, for example and without limitation, advantame, alitame, aspartame, hesperetin dihydrochalcone 4'-O-glucoside, neohesperidin dihydrochalcone, neotame, sucralose.

[0046] The taste-modifying ingredient or composition comprising 2,4-dihydroxybenzoic acid and a positive allosteric modulator may be combined with one or more other components to provide a flavor composition. According to one exemplary embodiment, the taste-modifying ingredient or composition comprising 2,4-dihydroxybenzoic acid and a positive allosteric modulator may be combined with one or more sweeteners to provide a flavor composition. According to a further exemplary embodiment, the taste-modifying ingredient or composition comprising 2,4-dihydroxybenzoic acid and a positive allosteric modulator may be combined with one or more sweeteners and one or more other components to provide a flavor composition.

[0047] The flavor composition may contain one or more food grade excipient(s). Suitable excipients for flavor compositions are well known in the art and include, for example, without limitation: solvents (including water, alcohol, ethanol, oils, fats, vegetable oils, and migliol), binders, diluents, disintegrants, lubricants, flavoring agents, coloring agents, preservatives, antioxidants, emulsifiers, stabilizers, flavor-enhancers, sweetening agents, anti-caking agents, etc. Examples of such carriers or diluents for flavors can be found, for example, in "Perfume and Flavor 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 (ed.), Wiley-VCH Weinheim, 1998 and in "CTFA Cosmetic Ingredient Handbook", JM Nikitakis (ed.), 1st ed., The Cosmetic, Toiletry and Fragrance Association, Inc., Washington, 1988. The flavor composition may have any suitable form, for example, liquid or solid, wet or dry, encapsulated, bound or coated on a carrier / particle, as a powder, etc.

[0048] A taste modifying component or composition comprising 2,4-dihydroxybenzoic acid and a positive allosteric modulator, or a flavor composition comprising a flavor component and a taste modifying component or composition comprising 2,4-dihydroxybenzoic acid and a positive allosteric modulator, may be included in a consumable product. According to an embodiment, a taste modifying component or composition comprising 2,4-dihydroxybenzoic acid and a positive allosteric modulator, or a flavor composition comprising at least one sweetener and a taste modifying component or composition comprising 2,4-dihydroxybenzoic acid and a positive allosteric modulator, may be included in a consumable product.

[0049] The consumable may include a base. As used herein, the term "base" refers to all ingredients necessary for a consumable, apart from a taste-modifying ingredient or composition, or a flavor composition comprising a flavor component (such as at least one sweetener) and a taste-modifying ingredient or composition. The bases will of course vary in both nature and proportion depending on the nature and use of the consumable, but they are all well known to those skilled in the art and may be used in art-recognized proportions. Thus, the formulation of such bases for all conceivable purposes is within the ordinary skill of the artisan.

[0050] Without limitation, and by way of example only, suitable bases include: anti-caking agents, anti-foaming agents, antioxidants, binders, colorants, diluents, disintegrants, emulsifiers, encapsulating agents or formulants, enzymes, fats, flavor enhancers, flavoring agents, gums, polysaccharides, preservatives, proteins, solubilizers, solvents, stabilizers, sugar-derivatives, surfactants, sweetening agents, vitamins, waxes, etc. Solvents that may be used are well known to those skilled in the art and include, by way of example, water, ethanol, ethylene glycol, propylene glycol, glycerin, and triacetin. Encapsulating materials and gums include: maltodextrin, gum arabic, alginates, gelatin, modified starches, other polysaccharides, and proteins. Examples of carriers, diluents or solvents for flavor compounds may be found 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 (ed.), Wiley-VCH Weinheim, 1998, and "CTFA Cosmetic Ingredient Handbook", JM Nikitakis (ed.), 1st ed., The Cosmetic, Toiletry and Fragrance Association, Inc., Washington, 1988.

[0051] Supplementary ingredients may be present to provide other benefits such as enhanced stability, ease of incorporation into consumables, and enhanced nutritional value. Non-limiting representative examples of such supplementary 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 useful in spray drying processes. Non-limiting examples of these include Capsul. TM and maltodextrin modified starches.

[0052] In accordance with the present disclosure, the term "consumable" refers to a product that is consumed by a subject, typically via the oral cavity (although consumption may also occur via non-oral means such as inhalation), for at least one of enjoyment, nutrition, or health and wellness benefits. Consumables may be in any form, including, but not limited to, liquids, solids, semi-solids, tablets, capsules, lozenges, strips, powders, gels, gums, pastes, slurries, solutions, suspensions, syrups, aerosols, and sprays. The term also refers to, for example, nutritional supplements, and health and wellness supplements. Consumables also include compositions that are placed in the oral cavity for a period of time before being discarded, but are not swallowed. They may be placed in the oral cavity before being consumed, or they may be held in the oral cavity for a period of time before being discarded.

[0053] Consumables include, but are not limited to, edibles of all kinds, confectionery products, baked products, sweet products, savory products, leavened products, dairy products, non-dairy products, beverages, nutraceuticals and medicinals.

[0054] According to an embodiment, the beverage includes a carbonated beverage. Carbonated beverages include all beverages and drinks that include carbon dioxide dissolved in a liquid such as water. Without limitation, carbonated beverages include: carbonated water, sparkling water, champagne, carbonated soda, carbonated soft drinks (e.g., Coca-Cola, Pepsi, Dr. Pepper, Mountain Dew, Sprite, 7-Up, etc...), carbonated fruit drinks, carbonated juices, carbonated coffee, carbonated energy drinks, flavored sparkling water, flavored seltzer water, carbonated mineral water, sparkling tea, sparkling tonic, and sparkling wine.

[0055] Exemplary dairy products include, but are not limited to, cheese, cheese sauce, cheese-based products, ice cream, impulse ice cream, single portion dairy ice cream, single portion frozen desserts, multipack dairy ice cream, multipack frozen desserts, take-home ice cream, take-home dairy ice cream, ice cream desserts, bulk ice cream, take-home frozen desserts, frozen yogurt, artisanal ice cream, milk, fresh / pasteurized milk, full fat fresh / pasteurized milk, semi-skimmed fresh / pasteurized milk, long life / uht milk, full fat long life / uht milk, semi-skimmed long life / uht milk, non-fat long life / uht milk, goat's milk, con Dense / Evaporated Milk, Plain Condensed / Evaporated Milk, Flavored, Functional and Other Condensed Milk, Flavored Dairy Drinks, Flavored Dairy Drinks with Milk Only, Flavored Dairy Drinks with Fruit Juice, Soy Milk, Sour Milk Drinks, Fermented Dairy Drinks, Coffee Whitener, Milk Powder, Flavored Dairy Drinks with Fruit Juice, Cream, Yogurt, Plain / Natural Yogurt, Flavored Yogurt, Yogurt with Fruit, Probiotic Yogurt, Drinking Yogurt, Regular Drinking Yogurt, Probiotic Drinking Yogurt, Refrigerated and Ambient Desserts, Dairy Based Desserts, and Soy Based Desserts.

[0056] According to an embodiment, the taste modifying ingredient or composition, or the flavor composition containing the same, may be incorporated into consumables that contain non-animal derived proteins, such as vegetable proteins. Exemplary vegetable proteins include soybean protein and pea protein. As used herein, soybean includes all consumables that contain soybeans in any form, including soybean oil, tofu, soy milk, soy butter, or soy paste, used alone or in combination, for example, as a nutraceutical or as a medicine. The plant protein may include algae (such as spirulina), beans (such as black beans, canelli beans, kidney beans, lentils, lima beans, pinto beans, soybeans, white beans, etc.), broccoli, edamame, mycoprotein, nuts (such as almonds, Brazil nuts, cashews, peanuts, pecans, hazelnuts, pine nuts, walnuts, etc.), peas (such as black-eyed peas, chickpeas, mung beans, etc.), potatoes, oatmeal, seeds (such as chia, flax, hemp, pumpkin, sesame, sunflower, etc.), seitan (i.e., wheat gluten-based), tempeh, tofu, and mixtures thereof. According to one embodiment, the plant protein is potato-derived protein. In another embodiment, the non-animal protein is one or more selected from grains, legumes, seeds, nuts, algae, mycoprotein, fungal protein, insect-derived protein, and leaf protein.

[0057] The taste-modifying ingredient or composition, or the flavor composition containing the same, may be incorporated into a wide variety of bakery doughs. Exemplary bakery doughs include, but are not limited to, muffins (e.g., English muffins), crackers (e.g., saltine crackers, baked crackers, graham crackers, etc.), rolls (e.g., soft rolls, dinner rolls, crescent rolls), biscuits (e.g., buttermilk biscuits, cobbler biscuits), pie crusts, breads (e.g., focaccia, bruschetta, sourdough bread, soda bread, breadsticks, cornbread, etc.), pizza dough, bagels, etc.

[0058] The taste-modifying ingredient or composition, or a flavor composition containing the same, may be incorporated into sweet bakery doughs. Exemplary sweet bakery doughs include, but are not limited to, sweet bakery doughs used to prepare brownies, cookies, muffins, turnovers, donuts, cakes, pastries, pies, scones, etc.

[0059] The taste modifier compositions may also be used to prepare consumable sweet food products. Without limitation, and by way of example only, sweet products include breakfast cereals, ready-to-eat ("rte") cereals, family breakfast cereals, flakes, muesli, other rte cereals, children's breakfast cereals, and hot cereals.

[0060] The taste-modifying ingredient or composition, or the flavor composition containing it, may be used in oral care and oral hygiene products. "Oral care" or "oral hygiene" products may include any product that is applied to the oral cavity for the purpose of cleaning, refreshing, healing, deodorizing the oral cavity or a part thereof. Without being limited thereto, and by way of illustration only, such oral care and oral hygiene compositions include toothpaste, tooth gel, tooth powder, tooth products, mouth rinses, mouthwashes, gargling compositions, lozenges, dental floss, tooth picks, anti-plaque and anti-gingivitis compositions, throat lozenges, throat drops, compositions for treating nasal symptoms, cold symptoms, and cold relief compositions.

[0061] example The following examples are given solely for illustrative purposes and are not to be construed as limitations of the present invention, since many variations of the invention are possible without departing from the spirit and scope of the disclosure. For purposes of the following examples and tables, positive allosteric modulators are represented by the following compounds:

[0062] PAM 1 is represented by the following compound: [ka]

[0063] PAM 2 is represented by the following compound: [ka]

[0064] PAM 3 is represented by the following compound: [ka]

[0065] PAM 4 is represented by the following compound: [ka]

[0066] PAM 5 is represented by the following compound: [ka]

[0067] Comparative Examples 1-1 to 1-7 Sucrose solutions containing 1%, 3%, 5%, 7%, or 9% sucrose and 0.05% citric acid in water were prepared. 5 ppm or 10 ppm of 2,4-dihydroxybenzoic acid was added to each solution. Each solution was evaluated for the effect of 2,4-dihydroxybenzoic acid on sweetness enhancement. The results are reported in Table 1.

[0068] [Table 1]

[0069] Examples 2-1 to 2-22 Sucrose solutions were prepared containing 5% sucrose and 0.05% citric acid in water. 5 ppm of 2,4-dihydroxybenzoic acid and an amount of a commercially available positive allosteric modulator selected from the range of 0.015625 to 12 ppm were added to each solution. Each solution was evaluated for the effect of 2,4-dihydroxybenzoic acid and the positive allosteric modulator on the sweetness of the solution and compared to a sucrose solution containing only the positive allosteric modulator. The results are reported in Table 2.

[0070] [Table 2] JPEG2024514002000019.jpg174163

[0071] Table 2 shows that inventive examples 2-10, 2-12, 2-14, 2-16, 2-18, 2-20, and 2-22 exhibited more upfront sweetness, more sugary mouthfeel, less licorice-ness, and a shorter, lingering sweetness compared to comparative examples C2-9, C2-11, C2-13, C2-15, C2-17, C-19, and C-21.

[0072] Examples 3-1 to 3-10 Sucrose solutions were prepared containing 5% sucrose and 0.05% citric acid in water. 0.005, 0.01, 0.05, 0.5, 5, 10, 25, 50, 500 or 1000 ppm of 2,4-dihydroxybenzoic acid and 3 ppm of a commercial positive allosteric modulator were added to each solution. Each solution was evaluated for the effect of 2,4-dihydroxybenzoic acid and the positive allosteric modulator on the sweetness of the solution and compared to a sucrose solution containing only the positive allosteric modulator. The results are reported in Table 3.

[0073] [Table 3]

[0074] Table 3 shows that inventive examples 3-3, 3-4, 3-5, 3-6, 3-7, 3-8, and 3-9 exhibited more upfront sweetness, more sugary mouthfeel, less licorice flavor, and a shorter, lingering sweetness compared to comparative example C2-17 (Table 2).

[0075] Examples 4-1 to 4-8 Sucrose solutions were prepared containing 5% sucrose and 0.05% citric acid in water. 5 ppm of 2,4-dihydroxybenzoic acid and 5, 6, 10, 20, or 30 ppm of a positive allosteric modulator were added to each solution. Each solution was evaluated for the effect of 2,4-dihydroxybenzoic acid and the positive allosteric modulator on the sweetness of the solution and compared to a sucrose solution containing only the positive allosteric modulator. The results are reported in Table 4.

[0076] [Table 4]

[0077] Table 4 shows that inventive examples 4-2, 4-4, 4-6, and 4-8 exhibited more upfront sweetness, more sugary mouthfeel, less licorice flavor, and a shorter, lingering sweetness than comparative examples C4-1, C4-3, C4-5, and C4-7.

[0078] Examples 5-1 to 5-7 Sucrose solutions were prepared containing 5% sucrose and 0.05% citric acid in water. 5 ppm of 2,4-dihydroxybenzoic acid and 2 ppm or 3 ppm of a commercial positive allosteric modulator were added to each solution. Each solution was evaluated for the effect of 2,4-dihydroxybenzoic acid and the positive allosteric modulator on the sweetness of the solution, and compared with the sucrose solution containing only the positive allosteric modulator. The results are reported in Table 5.

[0079] [Table 5]

[0080] Table 5 shows that inventive examples 5-5 and 5-7 exhibited more upfront sweetness, more sugary mouthfeel, less licorice flavor, and a shorter, lingering sweetness than comparative examples C5-4 and C5-6.

[0081] Examples 6-1 to 6-11 Fructose solutions were prepared containing 5% fructose and 0.05% citric acid in water. 2,4-dihydroxybenzoic acid and a commercial positive allosteric modulator were added to each solution. Each solution was evaluated for the effect of 2,4-dihydroxybenzoic acid and the positive allosteric modulator on the sweetness of the solution. The results are reported in Table 6.

[0082] [Table 6]

[0083] Table 6 shows that inventive examples 6-3, 6-5, 6-7, 6-9, and 6-11 exhibited more upfront sweetness, more sugary mouthfeel, less licorice flavor, and a shorter, lingering sweetness than comparative examples C6-2, C6-4, C6-6, C6-8, and C6-10.

[0084] Examples 7-1 to 7-7 Glucose solutions were prepared containing 5% glucose and 0.05% citric acid in water. 2,4-dihydroxybenzoic acid and a commercial positive allosteric modulator were added to each solution. Each solution was evaluated for the effect of 2,4-dihydroxybenzoic acid and the positive allosteric modulator on the sweetness of the solution. The results are reported in Table 7.

[0085] [Table 7]

[0086] Examples 8-1 to 8-7 Solutions containing 6.5% invert sugar (76 Brix) and 0.05% citric acid in water were prepared. 2,4-dihydroxybenzoic acid and a positive allosteric modulator were added to each solution. Each solution was evaluated for the effect of 2,4-dihydroxybenzoic acid and a positive allosteric modulator on the sweetness of the solution. The results are reported in Table 8.

[0087] [Table 8]

[0088] Table 8 shows that inventive examples 8-3, 8-5, and 8-7 exhibited a more sugary mouthfeel, less licorice-ness, and a shorter, lingering sweetness compared to comparative examples C8-2, C8-4, and C8-6.

[0089] Examples 9-1 to 9-5 Carbonated drinks were prepared containing 5% sucrose, 0.1% lemon-lime flavor, and 0.1% citric acid in carbonated water. 2,4-dihydroxybenzoic acid and a commercial positive allosteric modulator were added to each solution. Each solution was evaluated for the effect of 2,4-dihydroxybenzoic acid and the positive allosteric modulator on the sweetness of the solution. The results are reported in Table 9.

[0090] [Table 9]

[0091] Table 9 shows that inventive examples 9-3 and 9-5 exhibited more upfront sweetness, a more sugary mouthfeel, less licorice-ness, and a shorter, lingering sweetness compared to comparative examples C9-2 and C9-4.

[0092] Examples 10-1 to 10-5 A chocolate milk drink was prepared containing 60% milk (1% fat), 4% sucrose, 0.7% cocoa powder, 0.1% chocolate flavor and 0.03% carrageenan in water. 2,4-dihydroxybenzoic acid and a commercial positive allosteric modulator were added to each solution. Each solution was evaluated for the effect of 2,4-dihydroxybenzoic acid and the positive allosteric modulator on the sweetness of the solution. The results are reported in Table 10.

[0093] [Table 10]

[0094] Table 10 shows that inventive examples 3 and 5 exhibited more upfront sweetness, more sugary mouthfeel, and less licorice flavor compared to comparative examples C2 and C4.

[0095] Example 11-5~11-5 Strawberry yogurt was prepared containing 5% sucrose and 0.04% strawberry flavor in a full fat yogurt base. 2,4-dihydroxybenzoic acid and a commercial positive allosteric modulator were added to each solution. Each solution was evaluated for the effect of 2,4-dihydroxybenzoic acid and the positive allosteric modulator on the sweetness of the solution. The results are reported in Table 11.

[0096] [Table 11]

[0097] Table 11 shows that inventive examples 11-3 and 11-5 exhibited more upfront sweetness, more sugary mouthfeel, less licorice flavor, and a shorter, lingering sweetness compared to comparative examples C11-2 and C11-4.

[0098] Examples 12-1 to 12-5 A pea protein drink was prepared containing 3% pea protein, 3% sucrose, 0.3% natural vanilla flavor and 0.05 gellan gum in water. 2,4-dihydroxybenzoic acid and a commercial positive allosteric modulator were added to each solution. Each solution was evaluated for the effect of 2,4-dihydroxybenzoic acid and the positive allosteric modulator on the sweetness of the solution. The results are reported in Table 12.

[0099] [Table 12]

[0100] Table 12 shows that inventive examples 12-3 and 12-5 exhibited a smoother mouthfeel and shorter, lingering sweetness compared to comparative examples C12-2 and C12-4.

[0101] As used herein, reference to the phrase "one aspect" or "an aspect" means that a particular element, feature, structure, process step, or characteristic described in connection with that aspect is included in at least one aspect. The particular element, feature, structure, process step, or characteristic may in fact be included in more than one aspect disclosed herein. Furthermore, the use of the phrase "in one aspect" in various places throughout this specification do not necessarily all refer to the same embodiment.

[0102] As used herein, the terms "comprises," "comprising," "contains," "containing," "includes," "including," "have," or "having" are open-ended and intended to cover methods, processes, steps, products, apparatus, or systems that include the recited list of components, elements, and features, as well as any and all additional components, elements, and features not expressly recited.

[0103] As used herein, the term "or" refers to the use of an inclusive "or" and not an exclusive "or." For example, the phrase "A or B" is satisfied by any one of the following: A is present (element or method step) and B is not present (element or method step), A is not present (element or method step) and B is present (element or method step), and both A and B are present (element or process step).

[0104] As used herein, "a" or "an" is used to describe components, elements, features, and method / process steps according to various exemplary embodiments disclosed herein. The use of "a" or "an" should be interpreted to encompass one or more than one.

[0105] As used herein, none of the terms "preferably," "generally," and "typically" are intended to limit or restrict the scope of the disclosed methods, processes, or techniques. Rather, these terms are merely intended to identify particular aspects of an embodiment or to highlight alternative or additional features that may or may not be employed in a particular embodiment.

[0106] In the present disclosure, the term "about" used in relation to a value includes the value specified and has the meaning specified by the context.For example, it includes at least the degree of error associated with the measurement of a specific value.Those skilled in the art will understand that the amount of "about" a described value is used herein to mean that the composition and / or method of the present disclosure provides a desired degree of effectiveness.

[0107] One of ordinary skill in the art will further understand that the boundaries of "about" with respect to percentage, amount, or quantity values ​​of any component in the embodiments may be determined by varying the values, determining the effectiveness of the composition or method for each value, and determining the range of values ​​that results in a composition or method having the desired degree of effectiveness in accordance with the present disclosure.

[0108] It should be understood that when a range of values ​​is described in this disclosure, it is intended that every value within the range, including the endpoints, is considered to be disclosed. For example, a component "range of 50 to 100" should be read as indicating each possible numerical value along the continuum between 50 and 100. The inventors acknowledge and understand that every value within the range is considered to be specified, and that the inventors own the entire range and all values ​​within the range.

[0109] Although the taste-modifying ingredients, compositions, flavor compositions, sweetened compositions, consumables, and methods of modifying sweetness perception in sweetened compositions and consumables have been described in connection with certain exemplary embodiments, it will be understood that other embodiments can be used and modifications and additions can be made to the described embodiments to perform the same functions as the embodiments without departing from the embodiments.

[0110] Furthermore, all disclosed embodiments are not necessarily alternatives, since they may be combined with various embodiments of the present invention to provide the desired features. A person having ordinary skill in the art may make modifications without departing from the spirit and scope of the present disclosure. Thus, the present disclosure should not be limited to a single embodiment, but rather should be broadly construed in accordance with the appended claims.

Claims

1. A composition comprising 2,4-dihydroxybenzoic acid and a positive allosteric modulator.

2. 2. The composition of claim 1, wherein the 2,4-dihydroxybenzoic acid is present in an amount from 0.1 to 1000 ppm and the positive allosteric modulator is present in an amount from 0.01 to 100 ppm.

3. 3. The composition of claim 2, wherein the 2,4-dihydroxybenzoic acid is present in an amount from 0.5 to 100 ppm and the positive allosteric modulator is present in an amount from 0.05 to 75 ppm.

4. 2. The composition of claim 1, wherein the 2,4-dihydroxybenzoic acid is present in an amount from 0.5 to 10 ppm and the positive allosteric modulator is present in an amount from 0.1 to 50 ppm.

5. 2. The composition of claim 1, wherein the 2,4-dihydroxybenzoic acid is present in an amount from 1 to 5 ppm and the positive allosteric modulator is present in an amount from 0.1 to 25 ppm.

6. Positive allosteric modulators 【Chemistry 1】 【Chemistry 2】 and combinations thereof.

7. Positive allosteric modulators 【Chemistry 3】 The composition of claim 6 ,

8. Positive allosteric modulators 【Chemistry 4】 The composition of claim 6 ,

9. Positive allosteric modulators 【Chemistry 5】 The composition of claim 6 ,

10. The composition of claim 1 further comprising a carrier.

11. At least one sweetener, and A taste modifier composition comprising 2,4-dihydroxybenzoic acid and a positive allosteric modulator; A sweetened composition comprising:

12. 12. The sweetened composition of claim 11, wherein the sweetener is a natural sweetener.

13. 13. The sweetened composition of claim 12, wherein the natural sweetener is selected from fructose and sucrose.

14. 14. The sweetened composition of claim 13, wherein the natural sweetener is sucrose.

15. 15. The sweetened composition of claim 14, wherein sucrose is present in an amount of 1% to 11%, 2,4-dihydroxybenzoic acid is present in an amount of 0.1 to 1000 ppm, and the positive allosteric modulator is present in an amount of 0.01 to 100 ppm.

16. 16. The sweetened composition of claim 15, wherein sucrose is present in an amount of 1.5% to 10%, 2,4-dihydroxybenzoic acid is present in an amount of 0.5 to 100 ppm, and the positive allosteric modulator is present in an amount of 0.05 to 75 ppm.

17. 17. The sweetened composition of claim 16, wherein sucrose is present in an amount of 2% to 9%, 2,4-dihydroxybenzoic acid is present in an amount of 0.5 to 10 ppm, and the positive allosteric modulator is present in an amount of 0.1 to 50 ppm.

18. 15. The sweetened composition of claim 14, wherein sucrose is present in an amount of 2.5% to 8%, 2,4-dihydroxybenzoic acid is present in an amount of 0.05 to 5 ppm, and the positive allosteric modulator is present in an amount of 0.5 to 25 ppm.

19. Positive allosteric modulators 【Chemistry 6】 【Chemistry 7】 12. The sweetened composition of claim 11, wherein said sweetened composition is selected from the group consisting of: and combinations thereof.

20. A beverage product comprising a beverage base and a taste modifier composition according to any one of claims 1 to 10.

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