Unsaturated fatty acids and their use for modifying taste - Patents.com

Abstract

The present disclosure generally relates to certain unsaturated fatty acids and their use to modify the taste of a composition, for example to reduce bitterness.In some aspects, the present disclosure provides compositions that include such unsaturated fatty acids.In some embodiments, the composition is an ingestible composition, such as a packaged food or beverage product.In some other aspects, the present disclosure provides the use of unsaturated fatty acids and related methods to reduce the bitterness of ingestible compositions, such as ingestible compositions for use in food, beverage, oral care, dietary supplements, or pharmaceuticals.

Description

[Technical field]

[0001] The present disclosure generally relates to certain unsaturated fatty acids and their use to modify the taste of compositions, for example to reduce bitterness.In some aspects, the present disclosure provides compositions that include such unsaturated fatty acids.In some embodiments, the compositions are ingestible compositions, including packaged food or beverage products.In some other aspects, the present disclosure provides the use of unsaturated fatty acids and related methods to reduce bitterness in ingestible compositions, such as for use in food, beverage, oral care, dietary supplements, or pharmaceuticals.

[0002] 2. Description of Related Art The taste system provides sensory information about the chemical composition of the external world. Gustatory transduction is one of the most sophisticated forms of chemically triggered sensation in animals. Taste signaling is found throughout the animal kingdom, from the simplest metazoans to the most complex vertebrates. Mammals are thought to have five basic taste modalities: sweet, bitter, sour, salty, and umami.

[0003] Obesity, diabetes, and cardiovascular disease are major health concerns worldwide and are increasing at an alarming rate. Sugar and calories are important ingredients that can be restricted to have positive nutritional effects on health. Yet, some foods contain ingredients that stimulate bitter taste receptors, so consumers often use sugar and other sweeteners to offset the perception of bitterness in such foods. In addition, certain nutritionally useful foods, such as vegetable proteins, stimulate bitter taste receptors. Thus, despite their nutritional value, consumers may avoid such foods due to their perceived poor taste. In addition, many pharmaceutical compounds, such as antibiotics, have a distinct bitter taste. Thus, dietary supplement or pharmaceutical manufacturers must use complex formulation techniques to allow subjects to orally ingest such medicines without experiencing discomfort.

[0004] However, the physiological basis for the perception of bitter taste is still poorly understood. Many bitter compounds produce their bitter taste, at least in part, by modulating specific cell surface receptors that belong to a family of seven transmembrane domain receptors, some of which interact with intracellular G proteins. These include a family of G-coupled protein receptors (GCPRs) called T2Rs found in humans and rodents. Humans express at least several dozen different receptors that belong to the T2R family. Several compounds are known to antagonize the hT2 receptor. However, many of these are complex organic compounds that are expensive to produce and are typically not found in nature. Thus, there is a continuing need to discover new compounds, especially those that are less chemically complex or can be found in nature, that can serve as effective blockers of specific bitter tastes.

[0005] overview The present disclosure relates to the unexpected discovery that certain unsaturated fatty acids are effective in blocking a wide range of human bitter taste receptors.

[0006] In a first aspect, the disclosure provides an unsaturated fatty acid compound which is a compound of formula (I) or a edible acceptable salt thereof: [ka] (In the formula, R 1 and R 2 are each independently a hydrogen atom or C 1-4 R is alkyl; 3 is a hydrogen atom, C 1-20 Alkyl, or C 2-20 Alkenyl; X 1 is a direct bond or C 1-16 It is alkylene.

[0007] In a second aspect, the present disclosure provides the use of the unsaturated fatty acid of the first aspect to reduce the bitterness of an ingestible composition.In a related aspect, the present disclosure provides a method for reducing the bitterness of an ingestible composition, comprising introducing the unsaturated fatty acid of the first aspect into the ingestible composition.In some embodiments, the ingestible composition comprises one or more bitter substances, such as caffeine, tannins, compounds derived from coffee, compounds derived from ginseng, non-animal proteins such as pea or soybean or potato proteins, animal proteins such as whey proteins or casein, citrus fruits or juices, and high-intensity sweeteners such as saccharin, steviol glycosides, aspartame, etc.

[0008] In a third aspect, the disclosure provides an ingestible composition comprising the unsaturated fatty acid of the first aspect. In some embodiments, the ingestible composition comprises one or more bitter tastants, such as caffeine, tannins, compounds derived from coffee, compounds derived from ginseng, non-animal proteins such as pea or soy or potato proteins, animal proteins such as whey proteins or casein, citrus fruits or juices, and high-intensity sweeteners such as saccharin, steviol glycosides, aspartame, etc.

[0009] In a fourth aspect, the present disclosure provides a flavored product comprising the ingestible composition of the third aspect. In some embodiments, the flavored product is a food product, a beverage product, an oral care product, or a pharmaceutical or dietary supplement.

[0010] Further aspects and embodiments thereof are described below in the detailed description, drawings, abstract, and claims.

[0011] The drawings are provided for illustrative purposes only and are not intended to illustrate any preferred compositions or preferred methods or to cause any limitation on the scope of the claimed invention. [Brief description of the drawings]

[0012] [Figure 1] The chemical formula of an unsaturated fatty acid compound useful for reducing bitterness is shown, in which R1 and R2 are each independently a hydrogen atom or a C1-4 alkyl; R3 is a hydrogen atom, a C1-20 alkyl, or a C2-20 alkenyl; and X1 is a direct bond or a C1-16 alkylene.

[0013] Detailed Description The following detailed description describes various aspects and embodiments provided herein. The description should be read from the perspective of one of ordinary skill in the art. As such, it does not necessarily include information that is known to such a person of ordinary skill in the art.

[0014] [Definition] The following terms and phrases have the meanings set forth below unless otherwise specified herein. This disclosure may use other terms and phrases not expressly defined herein. Such other terms and phrases have the meanings they would have to one of ordinary skill in the art within the context of this disclosure. In some cases, terms or phrases may be defined in the singular or plural. In such cases, it is understood that any term in the singular may include its plural counterpart, and vice versa, unless expressly indicated to the contrary.

[0015] As used herein, "solvate" refers to a compound formed by the interaction of one or more solvent molecules with one or more compounds described herein. In some embodiments, the solvate is a phytomycin-acceptable solvate, such as a hydrate.

[0016] The term "sweetener" or "sweet flavoring agent" or "sweet flavorant" or "sweet compound" or "sweet tastant" as used herein refers to a compound that induces a detectable sweet flavor in a subject, e.g., a compound that activates the T1R2 / T1R3 taste receptor in vitro.

[0017] The term "bitter compound" or "bitter tastant" herein refers to a compound that induces a detectable bitter flavor in a subject, e.g., a compound that activates one or more T2R taste receptors in vitro.

[0018] As used herein, the singular forms "a," "an," and "the" include plural referents unless the context clearly dictates otherwise. For example, reference to a "substituent" includes a single substituent as well as two or more substituents, and the like.

[0019] As used herein, "for example," "for instance," "such as," or "including" are meant to introduce examples that further clarify a more general subject matter. Unless expressly stated otherwise, such examples are provided only as an aid to understanding the embodiments set forth in this disclosure and are not meant to be limiting in any way. These phrases do not imply any kind of preference for the disclosed embodiments.

[0020] As used herein, "comprise" or "comprises" or "comprising" or "comprised of" refers to an open group, meaning that the group can include additional members in addition to those explicitly listed. For example, the phrase "comprising A" means that A must be present, but other members may be present as well. The terms "include," "have," and "composed of," and their grammatical variations, have the same meaning. In contrast, "consist of" or "consists of" or "consisting of" refers to a closed group. For example, the phrase "consisting of" means that A is present, and only A is present.

[0021] As used herein, "optionally" means that the subsequently described event may or may not occur. In some embodiments, the optional event does not occur. In some other embodiments, the optional event occurs one or more times.

[0022] As used herein, "or" should be given its broadest reasonable interpretation and should not be limited to an either / or configuration. Thus, the phrase "comprising A or B" means that A is present and B is absent, or B is present and A is absent, or both A and B are present. Furthermore, for example, A may include a plurality of members, e.g., A 1 and A 2 If you define a class that can have one or more members of the class, then one or more members of the class can exist at the same time.

[0023] As used herein, "C a ~C b " or "C a-b " (where "a" and "b" are integers) refers to the number of carbon atoms in a particular group. That is, a group can contain from "a" to "b" carbon atoms. Thus, for example, "C 1 ~C 4 Alkyl" or "C 1-4 "Alkyl" groups are any alkyl group having 1 to 4 carbons, i.e., CH 3 -, CH 3 CH 2 -, CH 3 CH 2 CH 2 -, (CH 3 ) 2 CH-, CH 3 CH 2 CH 2 CH 2 -, CH 3 CH 2 CH(CH 3 )-, and (CH 3 ) 3 Refers to C-.

[0024] As used herein, "alkyl" refers to a straight or branched hydrocarbon chain that is fully saturated (i.e., contains no double or triple bonds). In some embodiments, the alkyl group has 1 to 20 carbon atoms (wherever it appears herein, a numerical range such as "1 to 20" refers to each integer within the given range. For example, "1 to 20 carbon atoms" means that the alkyl group may consist of 1 carbon atom, 2 carbon atoms, 3 carbon atoms, etc., up to 20 carbon atoms, but this definition also covers the occurrence of the term "alkyl" where no numerical range is specified). The alkyl group may also be a medium sized alkyl having 1 to 9 carbon atoms. The alkyl group may also be a lower alkyl having 1 to 4 carbon atoms. The alkyl group may also be a "C 1-4 By way of example only, "C 1-4 "Alkyl" indicates that the alkyl chain has 1 to 4 carbon atoms, i.e., the alkyl chain is selected from the group consisting of methyl, ethyl, propyl, isopropyl, n-butyl, isobutyl, sec-butyl, and t-butyl. Typical alkyl groups include, but are not limited to, methyl, ethyl, propyl, isopropyl, butyl, isobutyl, tertiary butyl, pentyl, hexyl, and the like. Unless indicated to the contrary, the term "alkyl" refers to a group that is not further substituted. Note that the terms "butyl," "pentyl," "hexyl," and the like refer to straight chain moieties (not including branched chain moieties) unless otherwise specified.

[0025] As used herein, "alkenyl" refers to a straight or branched hydrocarbon chain containing one or more double bonds. In some embodiments, an alkenyl group has 2-20 carbon atoms, although this definition also covers occurrences of the term "alkenyl" where no numerical range is specified. An alkenyl group may also be a medium size alkenyl having 2-9 carbon atoms. An alkenyl group may also be a lower alkenyl having 2-4 carbon atoms. An alkenyl group may also be a "C 2-4Alkenyl" or similar designations. 2-4 "Alkenyl" indicates that there are 2 to 4 carbon atoms in the alkenyl chain, i.e., the alkenyl chain is selected from the group consisting of ethenyl, propen-1-yl, propen-2-yl, propen-3-yl, buten-1-yl, buten-2-yl, buten-3-yl, buten-4-yl, 1-methyl-propen-1-yl, 2-methyl-propen-1-yl, 1-ethyl-ethen-1-yl, 2-methyl-propen-3-yl, buta-1,3-dienyl, buta-1,2,-dienyl, and buta-1,2-dien-4-yl. Exemplary alkenyl groups include, but are in no way limited to, ethenyl, propenyl, butenyl, pentenyl, and hexenyl, and the like. Unless indicated to the contrary, the term "alkenyl" refers to groups that are not further substituted.

[0026] As used herein, "alkylene" refers to a branched or straight-chain fully saturated diradical chemical group (i.e., alkanediyl) containing only carbon and hydrogen, attached to the remainder of the molecule through two points of attachment. In some embodiments, alkylene groups have 1-20 carbon atoms, although this definition also covers occurrences of the term alkylene where no numerical range is specified. Alkylene groups may also be medium size alkylenes having 1-9 carbon atoms. Alkylene groups may also be lower alkylenes having 1-4 carbon atoms. An alkylene group is defined as "a cyclic alkylene having 1 to 4 carbon atoms, preferably 1 to 2 carbon atoms, more preferably 1 to 2 carbon atoms, more preferably 1 to 2 carbon atoms, most ... 1-4 By way of example only, "C 1-4"Alkylene" indicates that there are 1 to 4 carbon atoms in the alkylene chain, i.e., the alkylene chain is selected from the group consisting of methylene, ethylene, ethane-1,1-diyl, propylene, propane-1,1-diyl, propane-2,2-diyl, 1-methyl-ethylene, butylene, butane-1,1-diyl, butane-2,2-diyl, 2-methyl-propane-1,1-diyl, 1-methyl-propylene, 2-methyl-propylene, 1,1-dimethyl-ethylene, 1,2-dimethyl-ethylene, and 1-ethyl-ethylene. Unless indicated to the contrary, the term "alkylene" refers to a group that is not further substituted.

[0027] Chemical structures are often shown using a "skeletal" format, such that carbon atoms are not explicitly shown and hydrogen atoms bonded to carbon atoms are omitted entirely. For example, the structure [ka] represents butane (i.e., n-butane). Additionally, aromatic groups such as benzene are represented by showing one of the contributing resonance structures. For example, the structure [ka] represents toluene.

[0028] In certain chemical structures depicted herein, the bond between the carbon atom bearing the unsaturation and another carbon atom is shown as a wavy line. In such cases, the wavy line indicates that the immediately adjacent carbon-carbon double bonds may be in either the E or Z configuration.

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

[0030] Other terms not included in this subsection are defined elsewhere in this specification.

[0031] [Unsaturated fatty acid compounds] In certain aspects, the present disclosure provides an unsaturated fatty acid compound that is a compound of formula (I) or a edible acceptable salt thereof: [ka] (In the formula, R 1 and R 2 are each independently a hydrogen atom or C 1-4 R is alkyl; 3 is a hydrogen atom, C 1-20 Alkyl, or C 2-20 Alkenyl; X 1 is a direct bond or C 1-16 It is alkylene.

[0032] Variable R 1 can have any suitable value consistent with the above definition. In some embodiments, R 1 is a hydrogen atom. In some other embodiments, R 1 is methyl, ethyl, propyl, isopropyl, etc. 1-4 In some embodiments, R 1 is methyl.

[0033] Variable R 2 can have any suitable value consistent with the above definition. In some embodiments, R 2 is a hydrogen atom. In some other embodiments, R 2 is methyl, ethyl, propyl, isopropyl, etc. 1-4 In some embodiments, R 2 is methyl. In some embodiments, R 1 and R 2 are each a hydrogen atom.

[0034] Variable R 3 can have any suitable value consistent with the above definition. In some embodiments, R 3 is a hydrogen atom. In some such embodiments, R 2 and R 3are each a hydrogen atom.

[0035] In some other embodiments, R 3 is C 1-20 In some such embodiments, R 3 is a linear C 1-20 In some further such embodiments, R 3 is a linear C alkyl group such as propyl, butyl, pentyl, hexyl, heptyl, octyl, nonyl, decyl, undecyl, dodecyl, tridecyl, tetradecyl, or pentadecyl. 3-15 In some other embodiments, R 3 C is methyl, ethyl, propyl, isopropyl, and butyl. 1-4 In some embodiments, R 3 is methyl. In some embodiments, R 2 and R 3 are respectively, C 1-4 In some further such embodiments, R 2 and R 3 Each is methyl.

[0036] In some other embodiments, R 3 is C 2-20 In some further such embodiments, R is alkenyl. 3 is C 2-10 In some embodiments, such alkenyl groups contain a single carbon-carbon double bond, which may be in either the E or Z configuration. In some embodiments, the alkenyl group is a straight chain alkenyl group. In other embodiments, the alkenyl group is a branched alkenyl group. In some embodiments, R 3 is 4-methylpent-3-enyl.

[0037] X 1 may have any suitable value consistent with the above definition. In some embodiments, X 1 is a direct bond, which means that the carbon atom of the carbonyl group is1 It means that the carbon atom bearing the substituent is directly bonded to the carbon atom. In some embodiments, X 1 is a direct bond, and R 3 is a linear C alkyl group such as propyl, butyl, pentyl, hexyl, heptyl, octyl, nonyl, decyl, undecyl, dodecyl, tridecyl, tetradecyl, or pentadecyl. 3-15 In some embodiments, X is alkyl. 1 is a direct bond, and R 3 is C 2-10 It is alkenyl.

[0038] In some other embodiments, X 1 is C 1-16 In some such embodiments, X is an alkylene. 1 is a branched C such as 2-methyl-1,4-butanediyl 2-16 In some such embodiments, X is an alkylene. 1 is a compound of the formula -(CH 2 ) x -, where x is 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, or 16. 1-16 In some embodiments, X is an alkylene. 1 is not a direct bond (i.e., X 1 C according to any of the embodiments shown in this paragraph 1-16 alkylene group), R 2 and R 3 are each a hydrogen atom.

[0039] Those skilled in the art will recognize that some structures described herein may be resonance forms or tautomers of compounds that may be properly represented, even kinetically, by other chemical structures. Those skilled in the art will recognize that such structures may only represent a small portion of a sample of such compounds. Although such compounds are considered to be within the scope of the structures shown, such resonance forms or tautomers are not represented herein.

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

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

[0042] In some embodiments, the unsaturated fatty acid compound is a salt of a compound of formula (I), for example, the hydrochloride salt of a compound of formula (I).

[0043] Table 1 lists examples of unsaturated fatty acid compounds of the present disclosure. In some embodiments, the unsaturated fatty acid compound is compound 101 or a edible salt thereof. In some embodiments, the unsaturated fatty acid compound is compound 102 or a edible salt thereof. In some embodiments, the unsaturated fatty acid compound is compound 103 or a edible salt thereof. In some embodiments, the unsaturated fatty acid compound is compound 104 or a edible salt thereof. In some embodiments, the unsaturated fatty acid compound is compound 105 or a edible salt thereof. In some embodiments, the unsaturated fatty acid compound is compound 106 or a edible salt thereof. In some embodiments, the unsaturated fatty acid compound is compound 107 or a edible salt thereof. In some embodiments, the unsaturated fatty acid compound is compound 108 or a edible salt thereof. In some embodiments, the unsaturated fatty acid compound is compound 109 or a edible salt thereof. In some embodiments, the unsaturated fatty acid compound is compound 110 or a edible salt thereof. In some embodiments, the unsaturated fatty acid compound is compound 111 or a edible salt thereof. In some embodiments, the unsaturated fatty acid compound is compound 112 or a edible salt thereof. In some embodiments, the unsaturated fatty acid compound is compound 113 or a edible salt thereof. In some embodiments, the unsaturated fatty acid compound is compound 114 or a edible salt thereof. In some embodiments, the unsaturated fatty acid compound is compound 115 or a edible salt thereof. In some embodiments, the unsaturated fatty acid compound is compound 116 or a edible salt thereof. In some embodiments, the unsaturated fatty acid compound is compound 117 or a edible salt thereof. In some embodiments, the unsaturated fatty acid compound is compound 118 or a edible salt thereof. In some embodiments, the unsaturated fatty acid compound is compound 119 or a edible salt thereof.In some embodiments, the unsaturated fatty acid compound is compound 120 or a edible salt thereof. In some embodiments, the unsaturated fatty acid compound is compound 121 or a edible salt thereof. In some embodiments, the unsaturated fatty acid compound is compound 122 or a edible salt thereof. In some embodiments, the unsaturated fatty acid compound is compound 123 or a edible salt thereof. In some embodiments, the unsaturated fatty acid compound is compound 124 or a edible salt thereof. In some embodiments, the unsaturated fatty acid compound is compound 125 or a edible salt thereof. In some embodiments, the unsaturated fatty acid compound is compound 126 or a edible salt thereof. In some embodiments, the unsaturated fatty acid compound is compound 127 or a edible salt thereof. In some embodiments, the unsaturated fatty acid compound is compound 128 or a edible salt thereof. In some embodiments, the unsaturated fatty acid compound is compound 129 or a edible salt thereof. In some embodiments, the unsaturated fatty acid compound is compound 130 or a edible salt thereof.

[0044] [Table 1-1] [Table 1-2] [Table 1-3]

[0045] In some embodiments, the unsaturated fatty acid compound is present as a free acid. In some embodiments, the unsaturated fatty acid compound is Compound 101. In some embodiments, the unsaturated fatty acid compound is Compound 102. In some embodiments, the unsaturated fatty acid compound is Compound 103. In some embodiments, the unsaturated fatty acid compound is Compound 104. In some embodiments, the unsaturated fatty acid compound is Compound 105. In some embodiments, the unsaturated fatty acid compound is Compound 106. In some embodiments, the unsaturated fatty acid compound is Compound 107. In some embodiments, the unsaturated fatty acid compound is Compound 108. In some embodiments, the unsaturated fatty acid compound is Compound 109. In some embodiments, the unsaturated fatty acid compound is Compound 110. In some embodiments, the unsaturated fatty acid compound is Compound 111. In some embodiments, the unsaturated fatty acid compound is Compound 112. In some embodiments, the unsaturated fatty acid compound is Compound 113. In some embodiments, the unsaturated fatty acid compound is Compound 114. In some embodiments, the unsaturated fatty acid compound is Compound 115. In some embodiments, the unsaturated fatty acid compound is Compound 116. In some embodiments, the unsaturated fatty acid compound is Compound 117. In some embodiments, the unsaturated fatty acid compound is Compound 118. In some embodiments, the unsaturated fatty acid compound is Compound 119. In some embodiments, the unsaturated fatty acid compound is Compound 120. In some embodiments, the unsaturated fatty acid compound is Compound 121. In some embodiments, the unsaturated fatty acid compound is Compound 122. In some embodiments, the unsaturated fatty acid compound is Compound 123. In some embodiments, the unsaturated fatty acid compound is Compound 124. In some embodiments, the unsaturated fatty acid compound is Compound 125. In some embodiments, the unsaturated fatty acid compound is Compound 126. In some embodiments, the unsaturated fatty acid compound is Compound 127. In some embodiments, the unsaturated fatty acid compound is Compound 128. In some embodiments, the unsaturated fatty acid compound is Compound 129. In some embodiments, the unsaturated fatty acid compound is Compound 130.

[0046] [Solution or suspension of flavor-modifying compounds] In some embodiments, the unsaturated fatty acid compound is in the form of a liquid solution or liquid suspension or emulsion. In some embodiments, the unsaturated fatty acid compound is contained by the lipophilic phase of an emulsion, such as an oil-in-water emulsion or a water-in-oil emulsion. In some embodiments, the emulsion is a microemulsion or nanoemulsion. Such compositions may also include carboxymethylcellulose, methylcellulose, hydroxypropylmethylcellulose, sodium alginate, polyvinylpyrrolidone, gum tragacanth, and gum arabic. The dispersing agent or wetting agent may be a natural phosphatide, such as lecithin, or a condensation product of an alkylene oxide with a fatty acid, such as polyoxyethylene stearate, or a condensation product of an ethylene oxide with a long-chain aliphatic alcohol, such as heptadecaethyl-enoxycetanol, or a condensation product of an ethylene oxide with a fatty acid and a partial ester derived from a hexitol, such as polyoxyethylene sorbitol monooleate, or a condensation product of an ethylene oxide with a fatty acid and a partial ester derived from a hexitol anhydride, such as polyethylene sorbitan monooleate. Such compositions may also include one or more colorants, one or more flavoring agents, and the like. Such liquid emulsions, suspensions, or solutions have a liquid carrier. Generally, the liquid carrier includes water. In some such cases, the liquid composition is an emulsion, such as an oil-in-water emulsion or a water-in-oil emulsion. Furthermore, in some cases, water may be too polar to dissolve the unsaturated fatty acid compound to a desired concentration. In such cases, it may be desirable to introduce water-miscible solvents, such as alcohols, glycols, polyols, and the like, into the solvent to enhance the solubilization of the unsaturated fatty acid compound.

[0047] [Formulations, Uses, and Methods] In certain aspects, the present disclosure provides an ingestible composition comprising an unsaturated fatty acid compound according to any of the above embodiments. In some embodiments, the ingestible composition comprises a bitter tastant.

[0048] In certain aspects, the disclosure provides the use of an unsaturated fatty acid compound according to any of the above embodiments to reduce the bitter taste of an ingestible composition. In certain related aspects, the disclosure provides a method of reducing the bitter taste of an ingestible composition comprising introducing an unsaturated fatty acid compound according to any of the above embodiments into the ingestible composition. In some embodiments, the ingestible composition comprises a bitter tastant.

[0049] In certain aspects, the disclosure provides the use of an unsaturated fatty acid compound according to any of the above embodiments to reduce the astringent taste of an ingestible composition. In certain related aspects, the disclosure provides a method of reducing the astringent taste of an ingestible composition, comprising introducing an unsaturated fatty acid compound according to any of the above embodiments into the ingestible composition. In some embodiments, the ingestible composition comprises an astringent tasting substance.

[0050] In certain aspects, the present disclosure provides for the use of an unsaturated fatty acid compound according to any of the above embodiments to enhance the texture of an ingestible composition. In certain related aspects, the present disclosure provides a method of enhancing the texture of an ingestible composition comprising introducing an unsaturated fatty acid compound according to any of the above embodiments into the ingestible composition.

[0051] In certain aspects, the disclosure provides the use of an unsaturated fatty acid compound according to any of the above embodiments to enhance the sweetness of an ingestible composition. In certain related aspects, the disclosure provides a method of enhancing the sweetness of an ingestible composition, comprising introducing an unsaturated fatty acid compound according to any of the above embodiments into the ingestible composition. In some embodiments, the ingestible composition includes a sweetener, such as a high-intensity sweetener.

[0052] In certain aspects, the present disclosure provides the use of an unsaturated fatty acid compound according to any of the above embodiments to reduce the sugar content of an ingestible composition.In certain related aspects, the present disclosure provides a method for reducing the sugar content of an ingestible composition, comprising introducing an unsaturated fatty acid compound according to any of the above embodiments into the ingestible composition.In some embodiments, the sugar is sucrose, fructose (e.g., high fructose corn syrup), glucose, or a combination thereof.

[0053] The ingestible composition referred to above can include an unsaturated fatty acid compound according to any of the above embodiments in any suitable concentration. In certain embodiments, the ingestible composition includes a bitter compound and an unsaturated fatty acid compound. In some embodiments, the concentration of the unsaturated fatty acid compound in the ingestible composition is 0.1 ppm to 1000 ppm, or 0.1 ppm to 900 ppm, or 0.1 ppm to 800 ppm, or 0.1 ppm to 700 ppm, or 0.1 ppm to 600 ppm, or 0.1 ppm to 500 ppm, or 0.1 ppm to 400 ppm, or 0.1 ppm to 300 ppm, or 0.1 ppm to 200 ppm, or 0.1 ppm to 100 ppm, or 0.1 ppm to 50 ppm, or 0.1 ppm to 50 ppm, or 0.1 ppm to 50 ppm, or 0.1 ppm to 50 ppm, or 0.1 ppm to 500 ppm, or 0.1 ppm to 600 ppm, or 0.1 ppm to 500 ppm, or 0.1 ppm to 600 ppm, or 0.1 ppm to 700 ppm, or 0.1 ppm to 800 ppm, or 0.1 ppm to 900 ppm, or 0.1 ppm to 100 ppm, or 0.1 ppm to 5 ... .1 ppm to 25 ppm, or 0.1 ppm to 10 ppm, or 1 ppm to 1000 ppm, or 1 ppm to 900 ppm, or 1 ppm to 800 ppm, or 1 ppm to 700 ppm, or 1 ppm to 600 ppm, or 1 ppm to 500 ppm, or 1 ppm to 400 ppm, or 1 ppm to 300 ppm, or 1 ppm to 200 ppm, or 1 ppm to 100 ppm, or 1 ppm to 50 ppm, or 1 ppm to 25 ppm, or 1 ppm to 10 ppm. Such ingestible compositions can be in any suitable form. In some embodiments, the ingestible composition is a food product, such as any of the food products specifically listed below. In other embodiments, the ingestible composition is a beverage product, such as a soda. In other embodiments, the ingestible composition is an oral care product, such as a toothpaste, mouthwash, whitening composition, etc. In other embodiments, the ingestible composition is a dietary supplement. In other embodiments, the ingestible composition is a pharmaceutical product, such as an OTC or prescription drug product.Bitter compounds include, but are not limited to, active pharmaceutical ingredients (APIs), tannins (such as those in coffee, tea, or wine), ginseng, vitamins, minerals, limonin or nomellin (e.g., found in citrus juices), caffeine, quinine, catechin, polyphenols, potassium chloride, menthol, or vegetable starches or proteins (such as pea protein, soy protein, or potato protein), algal proteins or starches, fungal proteins or starches, or alcohol.

[0054] In certain embodiments, the ingestible composition comprises an animal product (such as an animal protein, which may be replaced by starch or protein derived from plants, algae, or fungi) and an unsaturated fatty acid compound. In some such embodiments, the introduction of the unsaturated fatty acid compound allows for the use of less animal product (e.g., more than 10% less, more than 20% less, more than 30% less, more than 40% less, more than 50% less, more than 60% less, or more than 70% less, or more than 80% less, or more than 90% less) and still achieve a taste characteristic of a similar product using a higher concentration of animal product. In some related embodiments, the use of the unsaturated fatty acid compound allows for the removal of animal products from the composition. Such ingestible compositions may be in any suitable form. In some embodiments, the ingestible composition is a food product, such as any of the foods specifically listed below. In other embodiments, the ingestible composition is a beverage product, such as a soda. The animal product can be any suitable animal product, such as cheese, milk, meat broth (e.g., beef broth, pork broth, chicken broth, turkey broth, duck broth, lamb broth, goat broth, rabbit broth, etc.), eggs, bone broth, bone marrow, meat (e.g., beef, pork, chicken, lamb, goat, turkey, duck, rabbit, etc.), butter, and animal skins.

[0055] In certain embodiments, the ingestible composition includes sodium (i.e., sodium cations that can be replaced by potassium cations) and an unsaturated fatty acid compound. In some such embodiments, the introduction of the unsaturated fatty acid compound allows for the use of less sodium (e.g., more than 10% less, more than 20% less, more than 30% less, more than 40% less, more than 50% less, more than 60% less, or more than 70% less, or more than 80% less, or more than 90% less) and still achieve a taste characteristic of a similar product that uses a higher concentration of sodium. In some related embodiments, the use of the unsaturated fatty acid compound allows for the removal of sodium from the composition. Such an ingestible composition can be in any suitable form. In some embodiments, the ingestible composition is a food product, such as any of the foods specifically listed below. In other embodiments, the ingestible composition is a beverage product, such as a soda. The sodium can be any suitable sodium source, such as table salt, sea salt, soy sauce, fish sauce, shrimp paste, butter, miso, and Worcestershire sauce.

[0056] In some cases, it may be possible to reduce the amount of sugar in the product by reducing bitterness. In some such embodiments, the introduction of unsaturated fatty acid compounds allows the use of less sugar (e.g., more than 10% less, more than 20% less, more than 30% less, more than 40% less, more than 50% less, more than 60% less, or more than 70% less) and still achieve a taste characteristic of a similar product that uses more sugar. The sugar can be any suitable sugar or combination of sugars, including but not limited to sucrose, fructose (e.g., high fructose corn syrup), glucose, allulose, or any combination thereof. In some embodiments, the ingestible composition is a food product, such as any of the foods specifically listed below. In other embodiments, the ingestible composition is a beverage product, such as soda.

[0057] In some cases, by reducing bitterness, it may be possible to reduce the amount of non-sugar sweetener in the product. In some such embodiments, the introduction of unsaturated fatty acid compounds allows the use of less (e.g., more than 10% less, more than 20% less, more than 30% less, more than 40% less, more than 50% less, more than 60% less, or more than 70% less) non-sugar sweetener and still achieve a taste characteristic of a similar product that uses more non-sugar sweetener. The non-sugar sweetener can be any suitable sugar or combination of sugars, including, but not limited to, sucralose, rebaudioside (e.g., rebaudioside A, rebaudioside D, rebaudioside E, rebaudioside M, or any combination thereof), acesulfame potassium, sugar alcohol (e.g., erythritol), aspartame, neotame, cyclamate, mogroside (e.g., mogroside III, mogroside IV, mogroside V, siamenoside I, isomogroside V, mogroside IVE, isomogroside IV, isomogroside IVE, mogroside IIIE, 11-oxomogroside V, 1,6-alpha isomer of siamenoside I, or any combination thereof), or any combination thereof. In some embodiments, the ingestible composition is a food product, such as any of the food products specifically listed below. In other embodiments, the ingestible composition is a beverage product, such as a soda.

[0058] In certain embodiments of all aspects and embodiments described herein that refer to an ingestible composition, the ingestible composition is a composition that is specially manufactured for the production of a non-naturally occurring product, e.g., a flavored product, such as a food or beverage product.

[0059] Generally, the compounds disclosed and described herein can be provided individually or in combination in a composition, such as an ingestible composition.In one embodiment, the compounds disclosed and described herein can be provided individually or in combination to impart a more sugar-like temporal or flavor profile to a sweetener composition by combining one or more of the compounds disclosed and described herein with one or more sweeteners in the sweetener composition.In another embodiment, the compounds disclosed and described herein can be provided individually or in combination to increase or enhance the sweetness of a composition by contacting the composition with a compound disclosed and described herein to form a modified composition.

[0060] Thus, in some embodiments, the composition described in any of the above aspects (including any use or method) comprises an unsaturated fatty acid compound and a sweetener. In some embodiments, the composition further comprises a vehicle. In some embodiments, the vehicle is water.

[0061] The sweetener can be present in the ingestible composition in any suitable concentration. For example, in some embodiments, the sweetener is present in an amount of about 0.1% to about 12% by weight. In some embodiments, the sweetener is present in an amount of about 0.2% to about 10% by weight. In some embodiments, the sweetener is present in an amount of about 0.3% to about 8% by weight. In some embodiments, the sweetener is present in an amount of about 0.4% to about 6% by weight. In some embodiments, the sweetener is present in an amount of about 0.5% to about 5% by weight. In some embodiments, the sweetener is present in an amount of about 1% to about 2% by weight. In some embodiments, the sweetener is present in an amount of about 0.1% to about 5% by weight. In some embodiments, the sweetener is present in an amount of about 0.1% to about 4% by weight. In some embodiments, the sweetener is present in an amount of about 0.1% to about 3% by weight. In some embodiments, the sweetener is present in an amount of about 0.1% to about 2% by weight. In some embodiments, the sweetener is present in an amount of about 0.1% to about 1% by weight. In some embodiments, the sweetener is present in an amount of about 0.1% to about 0.5% by weight. In some embodiments, the sweetener is present in an amount of about 0.5% to about 10% by weight. In some embodiments, the sweetener is present in an amount of about 2% to about 8% by weight. In some further embodiments of the embodiments described in this paragraph, the sweetener is sucrose, fructose, glucose, xylitol, erythritol, or a combination thereof.

[0062] In some other embodiments, lower concentrations of sweetener may be more appropriate. For example, in some embodiments, the sweetener is present in an amount of 10 ppm to 1000 ppm. In some embodiments, the sweetener is present in an amount of 20 ppm to 800 ppm. In some embodiments, the sweetener is present in an amount of 30 ppm to 600 ppm. In some embodiments, the sweetener is present in an amount of 40 ppm to 500 ppm. In some embodiments, the sweetener is present in an amount of 50 ppm to 400 ppm. In some embodiments, the sweetener is present in an amount of 50 ppm to 300 ppm. In some embodiments, the sweetener is present in an amount of 50 ppm to 200 ppm. In some embodiments, the sweetener is present in an amount of 50 ppm to 150 ppm. In some further embodiments of the embodiments described in this paragraph, the sweetener is a steviol glycoside, a mogroside, a derivative of any of the foregoing, such as a glycoside derivative (e.g., glucosylates), or any combination thereof.

[0063] The composition may include any suitable sweetener or combination of sweeteners. In some embodiments, the sweetener is a sweetener composition that includes common sugar sweeteners, such as sucrose, fructose, glucose, and natural sugars, such as corn syrup (including high fructose corn syrup) or other syrups or sweetener concentrates derived from natural fruit and plant sources. In some embodiments, the sweetener is sucrose, fructose, or a combination thereof. In some embodiments, the sweetener is sucrose. In some other embodiments, the sweetener is selected from rare natural sugars, including D-allose, D-psicose, L-ribose, D-tagatose, L-glucose, L-fucose, L-albinose, D-turanose, and D-leucrose. In some embodiments, the sweetener is selected from semi-synthetic "sugar alcohol" sweeteners, such as erythritol, isomalt, lactitol, mannitol, sorbitol, xylitol, maltodextrin, etc. In some embodiments, the sweetener is selected from artificial sweeteners such as aspartame, saccharin, acesulfame-K, cyclamate, sucralose, and alitame. In some embodiments, the sweetener is selected from the group consisting of cyclamic acid, mogrosides, tagatose, maltose, galactose, mannose, sucrose, fructose, lactose, allulose, neotame and other aspartame derivatives, glucose, D-tryptophan, glycine, maltitol, lactitol, isomalt, hydrogenated glucose syrup (HGS), hydrogenated starch hydrolysates (HSH), stevioside, rebaudioside A, other sweet stevia-based glycosides, chemically modified steviol glycosides (e.g., glucosylated steviol glycosides), mogrosides, chemically modified mogrosides (e.g., glucosylated mogrosides), caramel and other guanidine-based sweeteners. In some embodiments, the sweetener is a combination of two or more sweeteners described in this paragraph.In some embodiments, the sweetener may be a combination of two, three, four, or five sweeteners disclosed herein.In some embodiments, the sweetener may be sugar.In some embodiments, the sweetener may be a combination of one or more sugars and other natural and artificial sweeteners. In some embodiments, the sweetener is a sugar. In some embodiments, the sugar is cane sugar. In some embodiments, the sugar is beet sugar. In some embodiments, the sugar may be sucrose, fructose, glucose, or a combination thereof. In some embodiments, the sugar may be sucrose. In some embodiments, the sugar may be a combination of fructose and glucose.

[0064] Sweeteners may also include, for example, sweetener compositions comprising one or more natural or synthetic carbohydrates, such as corn syrup, high fructose corn syrup, high maltose corn syrup, glucose syrup, sucralose syrup, hydrogenated glucose syrup (HGS), hydrogenated starch hydrolysates (HSH), or other syrups or sweetener concentrates derived from natural fruit and plant sources, or semi-synthetic "sugar alcohol" sweeteners, such as polyols. Non-limiting examples of polyols in some embodiments include erythritol, maltitol, mannitol, sorbitol, lactitol, xylitol, isomalt, propylene glycol, glycerol (glycerin), threitol, galactitol, palatinose, reduced isomalto-oligosaccharides, reduced xylo-oligosaccharides, reduced gentio-oligosaccharides, reduced maltose syrup, reduced glucose syrup, isomaltulose, maltodextrin, and the like, as well as sugar alcohols, or any other carbohydrate or combination thereof that can be reduced and does not adversely affect the taste.

[0065] Sweeteners include agave inulin, agave nectar, agave syrup, amazake, brazzein, brown rice syrup, coconut crystals, coconut sugar, coconut syrup, date sugar, fructans (also called inulin fiber, fructooligosaccharides, or oligofructose), green stevia powder, stevia rebaudiana (stevia rebaudiana), rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside I, rebaudioside H, rebaudioside L, rebaudioside K, rebaudioside J, rebaudioside N, rebaudioside O, rebaudioside M, and other sweet stevia-based glycosides, stevioside, stevioside, stevioside extract, honey, Jerusalem artichoke syrup, licorice root, Monk fruit (fruit, powder, or extract), lucuma (fruit, powder, or extract), maple sap (e.g., Acer saccharum, Acer nigrum, Acer rubrum, Acer saccharinum), and other sweet stevia-based glycosides. saccharinum, Acer platanoides, Acer negundo, Acer macrophyllum, Acer grandidentatum, Acer glabrum, Acer mono), maple syrup, maple sugar, walnut sap (e.g., sap extracted from Juglans cinerea, Juglans nigra, Juglans ailatifolia, Juglans regia), birch sap (e.g., sap extracted from Betula papyrifera, Betula arganiensis, Betula alleghaniensis, Betula lenta, Betula nigra, Betula populifolia,Examples of sugars that may be used include sap extracted from Betula pendula, fig sap (e.g., sap extracted from Platanus occidentalis), ironwood sap (e.g., sap extracted from Ostrya virginiana), muscovado, molasses (e.g., blackstrap molasses), molasses sugar, monatin, monellin, cane sugar (also called natural sugar, unrefined cane sugar, or sucrose), palm sugar, panocha, piloncillo, rapadura, raw sugar, rice syrup, sorghum, sorghum syrup, cassava syrup (also called tapioca syrup), thaumatin, yacon root, malt syrup, barley malt syrup, barley malt flour, beet sugar, cane sugar, crystallized juice crystals, caramel, ca Rubitol, carob syrup, castor sugar, hydrogenated starch aqueous extract, hydrolyzed canned juice, hydrolyzed starch, invert sugar, anethole, arabinogalactan, arop syrup, P-4000, acesulfame potassium (also called acesulfame K or ace K), alitame (also called acreme), advantame, aspartame, bayunoside, neotame, benzamide derivatives, bernadame, canderel, karela carrelame and other guanidine-based sweeteners, vegetable fiber, corn sugar, coupling sugar, curculin, cyclamate, cyclocaryoside I, demerara, dextran, dextrin, malt syrup, dulcin, sucrose, vulgin, dulcoside A, dulcoside B, emulin, enoxolone, maltodextrin, saccharin, estragole, ethyl maltol, glycine, gluconic acid, gluconolactone, glucosamine, glucoronic acid , glycerol, glycine, glycyphylline, glycyrrhizin, glycyrrhetinic acid monoglucuronide, golden sugar, yellow sugar, golden syrup, granulated sugar, gynostema, hernandalusine, isomerized liquid sugar, jalab, chicory root dietary fiber, kynurenine derivatives (including N'-formyl-kynurenine, N'-acetyl-kynurenine, and 6-chloro-kynurenine), galactitol, litesse, ligicane, lycasin,Ragduname, guanidine, falernum, mabinlin I, mabinlin II, maltol, multisorb, maltodextrin, maltotriol, mannosamine, miraculin, starch syrup, mogrosides (e.g., mogroside IV, mogroside V, and neomogroside), mukurodiosides, nanosugar, naringin dihydrochalcone, neohesperidin dihydrochalcone, nib sugar, nigero-oligosaccharides, norbu, olgate syrup, osladin, pekmez, pentadin, periandrin I, perillaldehyde, perillartine, petophyllum, phenylalanine, phlomisoside I, phlorogizin, phyllodulcin, polyglycitol syrup, polypodoside A, pterocaryoside A, pterocaryoside B, rebiana, refined syrup, rub syrup The sweetener may be a natural or synthetic sweetener, including, but not limited to, syrup, rubusoside, selligueain A, shugr, siamenoside I, siraitia grosvenorii, soy oligosaccharides, splenda, SRI oxime V, steviol glycosides, steviolbioside, stevioside, strogin 1, 2, and 4, sucronate, sucrose, suosan, phloridzin, super aspartame, tetrasaccharide, threitol, treacle, trilobtain, tryptophan and derivatives (6-trifluoromethyl-tryptophan, 6-chloro-D-tryptophan), vanilla sugar, volemitol, birch xylose, aspartame-acesulfame, asguline, and any combination or blend of two or more thereof.

[0066] In yet other embodiments, the sweetener may be a chemically or enzymatically modified natural high-potency sweetener. Modified natural high-potency sweeteners include glycosylated natural high-potency sweeteners, such as glycosyl-, galactosyl-, or fructosyl-derivatives containing 1-50 glycoside residues. Glycosylated natural high-potency sweeteners may be prepared by enzymatic transglycosylation reactions catalyzed by various enzymes with transglycosylation activity. In some embodiments, modified sweeteners may be substituted or unsubstituted.

[0067] The additional sweetener also includes any combination of two or more of any of the above sweeteners. In some embodiments, the sweetener may include a combination of two, three, four, or five sweeteners disclosed herein. In some embodiments, the sweetener may be a sugar. In some embodiments, the sweetener may be a combination of one or more sugars with other natural and artificial sweeteners. In some embodiments, the sweetener is a caloric sweetener, such as sucrose, fructose, xylitol, erythritol, or combinations thereof. In some embodiments, the ingestible composition is free of, or (in some embodiments) substantially free of, stevia-derived sweeteners, such as steviol glycosides, glucosylated steviol glycosides, or rebaudiosides. For example, in some embodiments, the ingestible composition does not contain stevia-derived sweeteners, or contains stevia-derived sweeteners at a concentration of 1000 ppm or less, or 500 ppm or less, or 200 ppm or less, or 100 ppm or less, or 50 ppm or less, or 20 ppm or less, or 10 ppm or less, or 5 ppm or less, or 3 ppm or less, or 1 ppm or less.

[0068] The ingestible compositions, in certain embodiments, can include any additional ingredient or combination of ingredients commonly used in food and beverage products, including but not limited to: Acids such as citric acid, phosphoric acid, ascorbic acid, sodium sulfate, lactic acid, or tartaric acid; bitter ingredients including, for example, caffeine, quinine, green tea, catechins, polyphenols, green robusta coffee extract, green coffee extract, potassium chloride, menthol, or proteins (such as proteins and protein isolates derived from plants, algae, or fungi); Colorants such as caramel color, Red No. 40, Yellow No. 5, Yellow No. 6, Blue No. 1, Red No. 3, purple carrot, black carrot juice, purple sweet potato, vegetable juice, fruit juice, beta carotene, turmeric curcumin, or titanium dioxide; preservatives such as sodium benzoate, potassium benzoate, potassium sorbate, sodium metabisulfate, sorbic acid, or benzoic acid; Antioxidants such as ascorbic acid, disodium calcium EDTA, alpha tocopherol, mixed tocopherols, rosemary extract, grape seed extract, resveratrol, or sodium hexametaphosphate; For example, Resveratrol, Co-Q10, Omega-3 fatty acids, Theanine, Choline chloride (Cytocholine), Fibersol, Inulin (Chicory root), Taurine, Ginseng extract, Guanana extract, Ginger extract, L-Phenylalanine, L-Carnitine, L-Tartrate, D-Glucoronolactone, Inositol, Bioflavonoids, Echinacea, Ginkgo Biloba, Yerba Mate, Flaxseed oil, Garcinia cambogia lind extract, White tea extract, Ribose, Milk thistle extract, Grape seed extract, Pyroxyxine HCl (vitamin B6), Cyanoobalamin (vitamin B12), Niacinamide vitamins or functional ingredients such as vitamin B3, biotin, calcium lactate, calcium pantothenate (pantothenic acid), calcium phosphate, calcium carbonate, chromium chloride, chromium polynicotinate, copper sulfate, folic acid, ferric pyrophosphate, iron, magnesium lactate, magnesium carbonate, magnesium sulfate, monopotassium phosphate, monosodium phosphate, phosphorus, potassium iodide, potassium phosphate, riboflavin, sodium sulfate, sodium gluconate, sodium polyphosphate, sodium bicarbonate, thiamine mononitrate, vitamin D3, vitamin A palmitate, zinc gluconate, zinc lactate, or zinc sulfate; Opacifying agents such as ester gun, brominated vegetable oil (BVO), or sucrose acetate isobutyrate (SAIB); Buffers such as sodium citrate, potassium citrate, or salts; flavors, such as propylene glycol, ethyl alcohol, glycerin, gum arabic (gum acacia), maltodextrin, modified corn starch, dextrose, natural flavors, natural flavors with other natural flavors (natural flavors WONF), natural flavors and artificial flavors, artificial flavors, silicon dioxide, magnesium carbonate, or tricalcium phosphate; or Examples include starches and stabilizers such as pectin, xanthan gum, carboxymethylcellulose (CMC), polysorbate 60, polysorbate 80, medium chain triglycerides, cellulose gel, cellulose gum, sodium caseinate, modified food starch, gum arabic (gum acacia), inulin, or carrageenan.

[0069] The ingestible composition or sweetener concentrate can have any suitable pH. In some embodiments, the flavor modifying compound enhances the sweetness of the sweetener under a wide range of pH, for example, from lower to neutral pH. Lower and neutral pH include, but are not limited to, pH of 1.5-9.0, or 2.5-8.5, 3.0-8.0, 3.5-7.5, and 4.0-7. In certain embodiments, the compounds disclosed and described herein, individually or in combination, can enhance the perceived sweetness of a certain concentration of sweetener in a taste test at a compound concentration of 50 μM, 40 μM, 30 μM, 20 μM, or 10 μM at both low and neutral pH values. In certain embodiments, the enhancement factor of the compounds disclosed and described herein at lower pH is substantially similar to the enhancement factor of the compounds at neutral pH. Such consistent sweetness enhancing properties over a wide range of pH allow the compounds disclosed and described herein to be widely used, individually or in combination, in a wide variety of foods and beverages.

[0070] In some embodiments, the ingestible compositions disclosed herein include unsaturated fatty acid compounds in combination with one or more umami or kokumi tastants, such as N-(heptan-4-yl)benzo[d][1,3]dioxole-5-carboxamide, N 1 -(2,4-Dimethoxybenzyl)-N 2 These include, but are not limited to, -(2-(pyridin-2-yl)ethyl)oxalamide, alkylamides, glutamates (such as monosodium glutamate (MSG)), alginates, purine ribotides (such as inosine monophosphate (IMP), adenosine monophosphate (AMP), guanosine monophosphate (GMP), and their sodium salts), amino acids (such as L-threonine), oligopeptides (such as glutamyl oligopeptide), cheese and cheese extracts, yeast extracts, and alcohol. The unsaturated fatty acid compound may be mixed with such umami or kokumi substances in any suitable ratio (w / w) ranging from 1:1000 to 1000:1, or 1:100 to 100:1, or 1:50 to 50:1, or 1:25 to 25:1, or 1:10 to 10:1, e.g., 1:25, 1:24, 1:23, 1:22, 1:21, 1:20, 1:19, 1:18, 1:17, 1:16, 1:15, 1:14, 1:13 , 1:12, 1:11, 1:10, 1:9, 1:8, 1:7, 1:6, 1:5, 1:4, 1:3, 1:2, 1:1, 2:1, 3:1, 4:1, 5:1, 6:1, 7:1, 8:1, 9:1, 10:1, 11:1, 12:1, 13:1, 14:1, 15:1, 16:1, 17:1, 18:1, 19:1, 20:1, 21:1, 22:1, 23:1, 24:1, or 25:1.

[0071] In some embodiments, the ingestible compositions disclosed herein comprise an unsaturated fatty acid compound in combination with one or more bitter tastants. Such bitter substances include, but are not limited to, active pharmaceutical ingredients (APIs), tannins (such as those in coffee, tea, or wine), ginseng, vitamins, minerals, limonin or nomellin (e.g., found in citrus juices), caffeine, quinine, catechins, polyphenols, potassium chloride, menthol, other commonly used oral care ingredients, cooling agents (e.g., N-ethyl-N-(thiophen-2-ylmethyl)-2-(p-tolyloxy)acetamide, N-(1H-pyrazol-3-yl)-N-(thiophen-2-ylmethyl)-2-(p-tolyloxy)acetamide, 2-(4-fluorophenoxy)-N-(1H-pyrazol-3-yl)-N-(thiophen-2-ylmethyl)acetamide, 2-(2-hydroxy-4-methyl ... In some embodiments, the sweetener may be selected from the group consisting of 2-((5-methoxybenzofuran-2-yl)oxy)-N-(1H-pyrazol-3-yl)-N-(thiophen-2-ylmethyl)-acetamide, 2-((2,3-dihydro-1H-inden-5-yl)oxy)-N-(1H-pyrazol-3-yl)-N-(thiazol-5-ylmethyl)-acetamide, 2-((5-methoxybenzofuran-2-yl)oxy)-N-(1H-pyrazol-3-yl)-N-(thiophen-2-ylmethyl)-acetamide), vegetable starch or protein (such as pea protein, soy protein, chickpea protein, bean protein, or potato protein), algae protein or starch, fungal protein or starch, or alcohol, saccharin, steviol glycosides, mogrosides, high intensity sweeteners such as aspartame, etc.The unsaturated fatty acid compound may be mixed with such bitter substances in any suitable ratio (w / w) ranging from 1:1000 to 1000:1, or 1:100 to 100:1, or 1:50 to 50:1, or 1:25 to 25:1, or 1:10 to 10:1, e.g., 1:25, 1:24, 1:23, 1:22, 1:21, 1:20, 1:19, 1:18, 1:17, 1:16, 1:15, 1:14, 1:13, 1: 12, 1:11, 1:10, 1:9, 1:8, 1:7, 1:6, 1:5, 1:4, 1:3, 1:2, 1:1, 2:1, 3:1, 4:1, 5:1, 6:1, 7:1, 8:1, 9:1, 10:1, 11:1, 12:1, 13:1, 14:1, 15:1, 16:1, 17:1, 18:1, 19:1, 20:1, 21:1, 22:1, 23:1, 24:1, or 25:1 combinations.

[0072] The ingestible compositions described according to any of the foregoing embodiments also, in certain embodiments, comprise one or more additional flavor-modifying compounds, such as a sweetness-enhancing compound (e.g., hesperetin, naringenin, glucosylated steviol glycosides, etc.), a bitterness-blocking compound, an umami-enhancing compound, a sour or licorice taste-reducing compound, a saltiness-enhancing compound, a cooling effect-enhancing compound, or any combination of the foregoing.

[0073] Thus, in some embodiments, the ingestible compositions disclosed herein comprise an unsaturated fatty acid compound and one or more sweetness enhancing compounds. Such sweetness enhancing compounds include 3-((4-amino-2,2-dioxo-1H-benzo[c][1,2,6]thiadiazin-5-yl)oxy)-2,2-dimethyl-N-propyl-propanamide, N-(1-((4-amino-2,2-dioxo-1H-benzo[c][1,2,6]thiadiazin-5-yl)oxy)-2-methyl-propan-2-yl)isonicotinamide, 4-amino-5,6-dimethylthieno[2,3-d]pyrimidin-2(1H)-one, hesperitin dihydrochalcone, hesperitin dihydrochalcone-4'-O' glucoside, neohesperitin dihydrochalcone, naringenin, naringin, phloretin, glucosylated steviol glycosides, trilobatin, These include, but are not limited to, eriodictyol, homoeriodictyol, brazzein, (2R,3R)-3-acetoxy-5,7,4'-trihydroxyflavanone, (2R,3R)-3-acetoxy-5,7,3'-trihydroxy-4'-methoxyflavanone, rubusoside, or compounds as described in U.S. Pat. Nos. 8,541,421, 8,815,956, 9,834,544, 8,592,592, 8,877,922, 9,000,054, and 9,000,051, and U.S. Patent Publication No. 2017 / 0119032.The unsaturated fatty acid compound may be mixed with such other sweetener enhancers in any suitable ratio (w / w) ranging from 1:1000 to 1000:1, or 1:100 to 100:1, or 1:50 to 50:1, or 1:25 to 25:1, or 1:10 to 10:1, e.g., 1:25, 1:24, 1:23, 1:22, 1:21, 1:20, 1:19, 1:18, 1:17, 1:16, 1:15, 1:14, 1:13, The combination may be used at 1:12, 1:11, 1:10, 1:9, 1:8, 1:7, 1:6, 1:5, 1:4, 1:3, 1:2, 1:1, 2:1, 3:1, 4:1, 5:1, 6:1, 7:1, 8:1, 9:1, 10:1, 11:1, 12:1, 13:1, 14:1, 15:1, 16:1, 17:1, 18:1, 19:1, 20:1, 21:1, 22:1, 23:1, 24:1, or 25:1. In some embodiments of any of the preceding embodiments, the unsaturated fatty acid compound is combined with the glucosylated steviol glycoside in any of the above ratios. As used herein, the term "glucosylated steviol glycoside" refers to the product of enzymatic glucosylation of a natural steviol glycoside compound. Glucosylation generally occurs via glycosidic bonds such as α-1,2, α-1,4, α-1,6, β-1,2, β-1,4, and β-1,6.

[0074] In some further embodiments, the ingestible compositions disclosed herein include an unsaturated fatty acid compound in combination with one or more umami or kokumi enhancing compounds, such as naturally occurring compounds such as (E)-3-(3,4-dimethoxyphenyl)-N-(4-methoxyphenethyl)-acrylamide, or synthetic compounds such as N-(heptan-4-yl)-benzo[d][1,3]dioxole-5-carboxamide, N 1 -(2,4-Dimethoxybenzyl)-N 2The unsaturated fatty acid compound may be mixed with such a palatability enhancer in any suitable ratio (w / w) ranging from 1:1000 to 1000:1, or 1:100 to 100:1, or 1:50 to 50:1, or 1:25 to 25:1, or 1:10 to 10:1, such as 1:25, 1:24, 1:23, 1:22, 1:21, 1:20, 1:19, 1:18, 1:17, 1:16, 1:15, 1:14, 1:13, 1:16, 1:17, 1:18, 1:19, 1:19, 1:20, 1:21 ... In some embodiments, the amines may be used in combination with one another at 1:12, 1:11, 1:10, 1:9, 1:8, 1:7, 1:6, 1:5, 1:4, 1:3, 1:2, 1:1, 2:1, 3:1, 4:1, 5:1, 6:1, 7:1, 8:1, 9:1, 10:1, 11:1, 12:1, 13:1, 14:1, 15:1, 16:1, 17:1, 18:1, 19:1, 20:1, 21:1, 22:1, 23:1, 24:1, or 25:1.

[0075] In some further embodiments, the ingestible compositions disclosed herein include an unsaturated fatty acid compound in combination with one or more cooling sensation enhancing compounds. Such cooling sensation enhancing compounds include, but are not limited to, naturally occurring compounds such as menthol or its analogs, or synthetic compounds such as any of the compounds described in U.S. Patent Nos. 9,394,287 and 10,421,727. The unsaturated fatty acid compound may be combined with such a umami enhancer in any suitable ratio (w / w) ranging from 1:1000 to 1000:1, or 1:100 to 100:1, or 1:50 to 50:1, or 1:25 to 25:1, or 1:10 to 10:1, such as 1:25, 1:24, 1:23, 1:22, 1:21, 1:20, 1:19, 1:18, 1:17, 1:16, 1:15, 1:14, 1:13, 1:14, 1:15, 1:16, 1:17, 1:18, 1:19 ... In some embodiments, the amines may be used in combination with one another at 1:12, 1:11, 1:10, 1:9, 1:8, 1:7, 1:6, 1:5, 1:4, 1:3, 1:2, 1:1, 2:1, 3:1, 4:1, 5:1, 6:1, 7:1, 8:1, 9:1, 10:1, 11:1, 12:1, 13:1, 14:1, 15:1, 16:1, 17:1, 18:1, 19:1, 20:1, 21:1, 22:1, 23:1, 24:1, or 25:1.In some embodiments, the edible composition is N-ethyl-N-(thiophen-2-ylmethyl)-2-(p-tolyloxy)acetamide, N-(1H-pyrazol-3-yl)-N-(thiophen-2-ylmethyl)-2-(p-tolyloxy)acetamide, 2-(4-fluorophenoxy)-N-(1H-pyrazol-3-yl)-N-(thiophen-2-ylmethyl)acetamide, 2-(2-hydroxy-4-methylphenoxy)-N-(1H-pyrazol-3-yl)-N-(thiophen-2-ylmethyl)-acetamide, 2-( (2,3-dihydro-1H-inden-5-yl)oxy)-N-(1H-pyrazol-3-yl)-N-(thiophen-2-ylmethyl)-acetamide, 2-((2,3-dihydro-1H-inden-5-yl)oxy)-N-(1H-pyrazol-3-yl)-N-(thiazol-5-ylmethyl)-acetamide, 2-((5-methoxybenzofuran-2-yl)oxy)-N-(1H-pyrazol-3-yl)-N-(thiophen-2-ylmethyl)-acetamide, or any combination thereof, in any of the aforementioned ratios. In some embodiments, such edible compositions include menthol or a menthol analog. In some further embodiments, such edible compositions are compositions used in oral care products, such as toothpastes, mouthwashes, whitening compositions, dentifrices, and the like.

[0076] In some further embodiments, the ingestible compositions disclosed herein include unsaturated fatty acid compounds in combination with one or more other bitterness-blocking compounds, including, but not limited to, 3-(1-((3,5-dimethylisoxazol-4-yl)methyl)-1H-pyrazol-4-yl)-1-(3-hydroxybenzyl)-imidazolidine-2,4-dione, N-(7-acetyl-2,3-dihydrobenzo-[b][1,4]dioxin-6-yl)-2-(4-acetylpiperazin-1-yl)acetamide, or other compounds described in U.S. Pat. Nos. 8,076,491, 8,445,692, and 9,247,759, or WO 2020 / 033669. The unsaturated fatty acid compound may be mixed with such bitter taste blocker in any suitable ratio (w / w) ranging from 1:1000 to 1000:1, or 1:100 to 100:1, or 1:50 to 50:1, or 1:25 to 25:1, or 1:10 to 10:1, e.g., 1:25, 1:24, 1:23, 1:22, 1:21, 1:20, 1:19, 1:18, 1:17, 1:16, 1:15, 1:14, 1:13, 1:16, 1:17, 1:18, 1:19, 1:18, 1:19, 1:20 ... In some embodiments, the amines may be used in combination with one another at 1:12, 1:11, 1:10, 1:9, 1:8, 1:7, 1:6, 1:5, 1:4, 1:3, 1:2, 1:1, 2:1, 3:1, 4:1, 5:1, 6:1, 7:1, 8:1, 9:1, 10:1, 11:1, 12:1, 13:1, 14:1, 15:1, 16:1, 17:1, 18:1, 19:1, 20:1, 21:1, 22:1, 23:1, 24:1, or 25:1.

[0077] In some further embodiments, the ingestible compositions disclosed herein include unsaturated fatty acid compounds in combination with one or more acidity regulating compounds, the unsaturated fatty acid compounds being in any suitable ratio (w / w) ranging from 1:1000 to 1000:1, or 1:100 to 100:1, or 1:50 to 50:1, or 1:25 to 25:1, or 1:10 to 10:1, such as 1:25, 1:24, 1:23, 1:22, 1:21, 1:20, 1:19, 1:18, 1:17, 1:16, 1:15, 1:14, 1:13, Combinations of 1:12, 1:11, 1:10, 1:9, 1:8, 1:7, 1:6, 1:5, 1:4, 1:3, 1:2, 1:1, 2:1, 3:1, 4:1, 5:1, 6:1, 7:1, 8:1, 9:1, 10:1, 11:1, 12:1, 13:1, 14:1, 15:1, 16:1, 17:1, 18:1, 19:1, 20:1, 21:1, 22:1, 23:1, 24:1, or 25:1 may be used.

[0078] In some further embodiments, the ingestible compositions disclosed herein include an unsaturated fatty acid compound in combination with one or more texture modifying compounds. Such texture modifying compounds include, but are not limited to, tannins, cellulosic materials, bamboo powder, etc. The unsaturated fatty acid compound may be combined with such texture enhancers in any suitable ratio (w / w) ranging from 1:1000 to 1000:1, or 1:100 to 100:1, or 1:50 to 50:1, or 1:25 to 25:1, or 1:10 to 10:1, such as 1:25, 1:24, 1:23, 1:22, 1:21, 1:20, 1:19, 1:18, 1:17, 1:16, 1:15, 1:14, 1:13, 1:16, 1:17, 1:18, 1:19, 1:19, 1:18 ... In some embodiments, the amines may be used in combination with one another at 1:12, 1:11, 1:10, 1:9, 1:8, 1:7, 1:6, 1:5, 1:4, 1:3, 1:2, 1:1, 2:1, 3:1, 4:1, 5:1, 6:1, 7:1, 8:1, 9:1, 10:1, 11:1, 12:1, 13:1, 14:1, 15:1, 16:1, 17:1, 18:1, 19:1, 20:1, 21:1, 22:1, 23:1, 24:1, or 25:1.

[0079] In some further embodiments, the ingestible compositions disclosed herein include an unsaturated fatty acid compound in combination with one or more flavor-masking compounds. Such flavor-masking compounds include, but are not limited to, cellulosic materials, materials extracted from fungi, materials extracted from plants, citric acid, carbonic acid (or carbonates), and the like. The unsaturated fatty acid compound may be combined with such texture enhancers in any suitable ratio (w / w) ranging from 1:1000 to 1000:1, or 1:100 to 100:1, or 1:50 to 50:1, or 1:25 to 25:1, or 1:10 to 10:1, such as 1:25, 1:24, 1:23, 1:22, 1:21, 1:20, 1:19, 1:18, 1:17, 1:16, 1:15, 1:14, 1:13, 1:16, 1:17, 1:18, 1:19, 1:19, 1:18, 1:17, 1:18, 1:19, 1:18 ... In some embodiments, the amines may be used in combination with one another at 1:12, 1:11, 1:10, 1:9, 1:8, 1:7, 1:6, 1:5, 1:4, 1:3, 1:2, 1:1, 2:1, 3:1, 4:1, 5:1, 6:1, 7:1, 8:1, 9:1, 10:1, 11:1, 12:1, 13:1, 14:1, 15:1, 16:1, 17:1, 18:1, 19:1, 20:1, 21:1, 22:1, 23:1, 24:1, or 25:1.

[0080] In some aspects related to the above aspects and embodiments, the present disclosure provides the use of unsaturated fatty acid compounds to enhance the flavor of a flavored composition, such as a flavored article. Such flavored compositions can use any suitable flavor, such as fruit flavors, meat flavors, vegetable flavors, etc. In some embodiments, the flavored composition is a soup or broth, or a chip, or a beverage.

[0081] [Flavored products and concentrates] In certain aspects, the present disclosure provides a flavored product comprising any of the compositions of the previous aspects. In some embodiments, the flavored product is a beverage product, such as soda, flavored water, tea, etc. In some other embodiments, the flavored product is a food product, such as yogurt. In some other embodiments, the flavored product is an oral care product, such as toothpaste, mouthwash, whitening preparation, etc. In some other embodiments, the flavored product is a dietary supplement or a pharmaceutical product.

[0082] In embodiments where the flavored product is a beverage, the beverage may be selected from the group consisting of enhanced sparkling beverages, cola, lemon-lime flavored sparkling beverages, orange flavored sparkling beverages, grape flavored sparkling beverages, strawberry flavored sparkling beverages, pineapple flavored sparkling beverages, ginger ale, root beer, fruit juice, fruit flavored juice, juice drink, nectar, vegetable juice, vegetable flavored juice, sports drink, energy drink, enhanced water drink, enhanced water with vitamins, near water drink, coconut water, tea-based drink, coffee, cocoa drink, beverage containing dairy ingredients, beverage containing cereal extract, and smoothie. In some embodiments, the beverage may be a soft drink.

[0083] In certain embodiments of all aspects and embodiments described herein that refer to a flavored product, the flavored product is a non-naturally occurring product, such as a packaged food or beverage product.

[0084] Further non-limiting examples of food and beverage products or formulations include sweet coatings, frostings, or glazes for such products or any entity within the soup category, the dried prepared foods category, the beverage category, the ready meals category, the canned or preserved foods category, the frozen prepared foods category, the snack foods category, the baked goods category, the confectionery category, the dairy category, the ice cream category, the meal replacements category, the pasta and noodle category, sauces, dressings, condiments category, the baby food category, and / or the spreads category.

[0085] In general, the soup category refers to canned / preserved, dehydrated, instant, chilled, UHT, and frozen soups. For the purposes of this definition, soup means food prepared from meat, poultry, fish, vegetables, grains, fruits, and other ingredients, cooked in a liquid that may contain some or all visible parts of the ingredients. Soups may be clear (as broths) or thick (as chowders), smooth, pureed or chunky, ready to serve, semi-condensed or condensed, and may be served hot or cold, as a first course or main course of a meal, or as a snack between meals (sipped like a beverage). Soups may be used as an ingredient for cooking other meal ingredients and may range from broths (consomme) to sauces (cream or cheese-based soups).

[0086] The dehydrated and prepared food category generally refers to: (i) cooking aid products, such as powders, granules, pastes, concentrated liquid products, such as concentrated bouillons, bouillons, and bouillon-like products in compressed cube, tablet, powder, or granule form, sold separately (regardless of technology) as finished products or as ingredients in products, sauces, and recipe mixes; (ii) dietary solution products, such as dehydrated and freeze-dried soups, including dehydrated soup mixes, dehydrated instant soups, dehydrated ready-to-cook (ready-to-cook) soups ... instant soups, dehydrated instant soups, dehydrated instant soups, dehydrated instant soups, dehydrated instant soups, dehydrated instant soups, dehydrated instant soups, dehydrated instant soups, dehydrated instant soups, dehydrated instant soups, dehydrated instant soups, dehydrated instant soups, dehydrated instant soups, dehydrated instant soups, (iii) meal garnishes (whether dehydrated, liquid, or frozen), such as condiments, marinades, salad dressings, salad toppings, dips, bread crumbs, batter mixes, shelf-stable spreads, barbecue sauces, liquid recipe mixes, concentrates, sauces, or sauce mixes, e.g., recipe mixes for salads, sold as finished products or as ingredients within products;

[0087] The beverage category generally refers to beverages, beverage mixes, and concentrates, including but not limited to carbonated and non-carbonated beverages, alcoholic and non-alcoholic beverages, ready-to-drink beverages, liquid concentrate formulations for producing beverages such as sodas, and dry powdered beverage premixes. The beverage category also includes alcoholic drinks, soft drinks, sports drinks, isotonic drinks, and hot drinks. Alcoholic beverages include but are not limited to beer, cider / perry, FAB, wine, and spirits. Soft drinks include carbonated, e.g., cola and non-cola carbonated; fruit juices, e.g., juice, nectar, juice drinks, and fruit-flavored drinks; bottled waters, e.g., sparkling water, spring water, and purified / table water; functional drinks, e.g., sports drinks, energy drinks, or elixir drinks, which may be carbonated or non-carbonated; concentrates, e.g., ready-to-drink liquid and powder concentrates. Hot or cold drinks include, but are not limited to, coffee or iced coffee, e.g., brewed, instant, and combination coffees; tea or iced tea, e.g., black tea, green tea, white tea, oolong tea, and flavored teas; and other beverages, including flavored, malted, or plant-based powders, granules, blocks, or tablets mixed with milk or water.

[0088] The snack food category generally refers to any food that can be a light informal meal, including, but not limited to, sweet and savory snacks and snack bars. Examples of snack foods include, but are not limited to, fruit snacks, chips / crisps, extruded snacks, tortilla / corn chips, popcorn, pretzels, nuts, and other sweet and savory snacks. Examples of snack bars include, but are not limited to, granola / muesli bars, breakfast bars, energy bars, fruit bars, and other snack bars.

[0089] The baked goods category generally refers to any edible product that undergoes a cooking process that involves exposure to heat or excessive sunlight. Examples of baked goods include, but are not limited to, bread, buns, cookies, muffins, cereals, toaster pastries, pastries, waffles, tortillas, biscuits, pies, bagels, tarts, quiches, cakes, any baked food product, and any combination thereof.

[0090] The ice cream category generally refers to frozen desserts that contain cream and sugar and flavorings. Examples of ice cream include, but are not limited to, impulse ice cream, takeaway ice cream; frozen yogurt, and artisan ice cream; soy, oat, bean (e.g., red and mung bean), and rice-based ice cream.

[0091] The confectionery category generally refers to sweet tasting edible products. Examples of confectionery include, but are not limited to, candy, gelatin, chocolate confectionery, sugar confectionery, gum, etc., and any combination products.

[0092] The meal replacement category generally refers to any food product intended to replace a regular meal, especially for people who are health or fitness conscious. Examples of meal replacement products include, but are not limited to, slimming products and recovery products.

[0093] The ready meal category generally refers to any food that can be served as a meal without extensive cooking or processing. Ready meals include products to which recipe "skill" has been added by the manufacturer, resulting in a high degree of preparation, completion, and convenience. Examples of ready meals include, but are not limited to, canned / preserved, frozen, dried, chilled ready meals; dinner mixes; frozen pizza; chilled pizza; and pre-prepared salads.

[0094] The pasta and noodles category includes any pasta and / or noodles, including but not limited to canned, dried, and chilled / fresh pasta; plain, instant, chilled, frozen, and snack noodles.

[0095] Canned / preserved food categories include, but are not limited to, canned / preserved meat and meat products, fish / seafood, vegetables, tomatoes, beans, fruit, ready meals, soups, pasta, and other canned / preserved foods.

[0096] Frozen processed food categories include, but are not limited to, frozen processed red meat, processed poultry, processed fish / seafood, processed vegetables, meat substitutes, processed potatoes, bakery products, desserts, ready meals, pizza, soups, noodles, and other frozen foods.

[0097] Dry processed food categories include, but are not limited to, rice, dessert mixes, dry ready meals, dehydrated soups, instant soups, dry pastas, plain noodles, and instant noodles. Chilled processed food categories include, but are not limited to, chilled processed meats, processed fish / seafood products, lunch kits, fresh cut fruit, ready meals, pizza, pre-prepared salads, soups, fresh pastas, and noodles.

[0098] The sauces, dressings, and condiments category includes, but is not limited to, tomato paste and purees, bouillon / stock cubes, herbs and spices, monosodium glutamate (MSG), table sauces, soy-based sauces, pasta sauces, wet / cooking sauces, dry sauces / powder mixes, ketchup, mayonnaise, mustard, salad dressings, vinaigrettes, dips, pickle products, and other sauces, dressings, and condiments.

[0099] Baby food categories include, but are not limited to, milk or soy-based formulations; as well as cooked, dried, and other baby foods.

[0100] Spread categories include, but are not limited to, jams and preserves, honey, chocolate spreads, nut-based spreads, and yeast-based spreads.

[0101] The dairy category generally refers to edible products produced from mammalian milk. Examples of dairy products include, but are not limited to, drinking dairy products, cheese, yogurt and sour milk drinks, and other dairy products.

[0102] Additional examples of flavored products, particularly food and beverage products or formulations, are provided below: Exemplary ingestible compositions include one or more of confectionery, chocolate confectionery, tablets, countlines, bagged selflines / softlines, boxed assortments, standard boxed assortments, twist wrapped miniatures, and the like. miniatures, seasonal chocolates, chocolates with toys, alfajores, other chocolate confectionery, mints, standard mints, power mints, boiled sweets, pastilles, gums, jellies and chews, toffees, caramel and nougat, medicated confectionery, lollipops, liquorice, other sugar confectionery, bread, packaged / industrial bread, unpackaged / artisan bread, pastries, cakes, packaged / industrial cakes, unpackaged / artisan cakes, cookies, chocolate coated biscuits, sandwich biscuits, filled biscuits, savoury biscuits and crackers, bread substitutes, breakfast cereals, rte cereals, family breakfast cereals, flakes, muesli, other cereals, children's breakfast cereals, hot cereals, ice cream, impulse ice cream, single portion dairy ice cream, single portion water ice cream, multi-pack dairy ice cream, multi-pack water ice cream, take away ice cream, take away dairy ice cream, ice cream desserts, bulk ice cream, take away water ice cream, frozen yogurt, artisan ice cream, dairy products, milk, raw milk / pasteurized milk, full fat raw milk / pasteurized milk, semi skimmed milk / 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 milk, condensed milk / evaporated milk, plain condensed milk / evaporated milk, flavored, functional and other condensed milk, flavored milk beverages, dairy only flavored milk beverages, flavored dairy drinks with fruit juice, soy milk, sour milk drinks, fermented dairy drinks, coffee whitener, milk powder, flavored milk powder drinks, cream, cheese, processed cheese, spreadable processed cheese, non spreadable processed cheese, raw cheese, spreadable raw cheese, hard cheese,Packaged Hard Cheese, Unpackaged Hard Cheese, Yogurt, Plain / Natural Yogurt, Flavoured Yogurt, Fruit Yogurt, Probiotic Yogurt, Drinking Yogurt, Regular Drinking Yogurt, Probiotic Drinking Yogurt, Frozen Shelf Stable Desserts, Dairy Based Desserts, Soy Based Desserts, Frozen Snacks, Fromage Frais and Quark, Plain Fromage Frais and Quark, Flavoured Fromage Frais and Quark, Savoury Fromage Frais and Quark, Sweet and Savoury Snacks, Fruit Snacks, Chips / Crisps, Extruded Snacks, Tortilla / Corn Chips, Popcorn, Pretzels, Nuts, Other Sweet and Savoury Snacks, Snack Bars, Granola Bars, Breakfast Bars, Energy Bars, Fruit Bars, Other Snack Bars, Meal Replacement Products, Slimming Products, Recovery Drinks, Ready Meals, Canned Ready Meals, Frozen Ready Meals, Dried Ready Meals, Frozen Ready Meals, Dinner Mixes, Frozen Pizzas, Soups, Canned Soups, Dehydrated Soups, Instant Soups, Frozen Soups, Hot Soups, Frozen Soups, Pasta, Canned Pasta, Dried Pasta, Frozen / Fresh Pasta, Noodles, Plain Noodles, Instant Noodles, Cup / Bowl Instant Noodles, Pouch Instant Noodles, Frozen Noodles, Snack Noodles, Canned Foods, Canned Meat and Meat Products, Canned Fish / Seafood, Canned Vegetables, Canned Tomatoes, Canned Beans, Canned Fruits, Canned Ready Meals, Canned Soups, Canned Pasta, Other Canned Foods, Frozen Foods, Frozen Processed Red Meat, Frozen Processed Poultry, Frozen Processed Fish / Seafood, Frozen Processed Vegetables, Frozen Meat Substitutes, Frozen Potatoes, Oven Baked Potato Chips, Other Oven Baked Potato Products, Non-Oven Frozen Potatoes, Frozen Bakery Products, Frozen Desserts, Frozen Ready Meals, Frozen Pizza, Frozen Soups, Frozen Noodles, Other Frozen Foods, Dehydrated Foods, Dessert Mixes, Dehydrated Ready Meals, Dehydrated Soups, Instant Soups, Dehydrated Pasta, Plain Noodles, Instant Noodles, Cup / Bowl Instant Noodles, Pouch Instant Noodles, Frozen Foods, Frozen Processed Meats, Frozen Fish / Seafood Products, Frozen Processed Fish, Frozen Coated Fish, Frozen Smoked Fish, Frozen Lunch Kits, Frozen Ready Meals, Frozen Pizza, Frozen Soups, Frozen / Fresh Pasta, Frozen Noodles, Oils and Fats, Olive Oil, Vegetable Seed Oils, Cooking Oils and Fats, Butter, Margarine, Spreadable Oils and Fats,Functional spreads and oils, sauces, dressings and condiments, tomato paste and purees, bouillon / stock cubes, stock cubes, gravy granules, liquid stocks and fonds, herbs and spices, fermented sauces, soy based sauces, pasta sauces, wet sauces, dry sauces / powder mixes, ketchup, mayonnaise, regular mayonnaise, mustard, salad dressings, regular salad dressings, low fat salad dressings, vinaigrettes, dips, pickle products, other sauces, dressings and condiments, baby food, formulas, standard formulas, follow-on formulas, toddler formulas, hypoallergenic formulas, prepared baby foods, dry baby foods, other baby foods, spreads, jams and condiments, honey, chocolate spreads, nut based spreads, and yeast based spreads. Exemplary ingestible compositions also include confectionery, bakery products, ice cream, dairy products, sweet and savory snacks, snack bars, meal replacements, ready meals, soups, pastas, noodles, canned foods, frozen foods, dry foods, chilled foods, fats and oils, baby foods or spreads, or mixtures thereof. Exemplary ingestible compositions also include breakfast cereals, sweetened beverages, or solid or liquid concentrate compositions for preparing beverages, ideally allowing for reduced concentrations of previously known sugar or artificial sweeteners.

[0103] Some embodiments provide chewable compositions that may or may not be intended to be swallowed. In some embodiments, the chewable compositions may be gums, chewing gums, sugared gums, sugarless gums, functional gums, bubble gums, containing the compounds disclosed and described herein, individually or in combination.

[0104] In some embodiments, the ingestible compositions as set forth above may be provided in flavor concentrate formulations, for example, suitable for subsequent processing to produce a ready-to-use (i.e., ready-to-serve) product. A "flavor concentrate formulation" refers to a formulation that is to be reconstituted with one or more dilution media to become a ready-to-use composition. The term "ready-to-use composition" is used interchangeably herein with "ingestible composition," which refers to any substance that can be taken by mouth, whether or not it is intended for consumption, alone or together with another substance. In one embodiment, a ready-to-use composition includes a composition that can be directly consumed by humans or animals. A flavor concentrate formulation is typically used by mixing with or diluting with one or more dilution media, such as any consumable or ingestible ingredient or product, to impart or modify one or more flavors to the dilution medium. Such a process of use is often referred to as reconstitution. Reconstitution can be carried out in a domestic or industrial environment. For example, a frozen fruit juice concentrate can be reconstituted with water or other aqueous medium by a consumer in the kitchen to obtain a ready-to-use fruit juice beverage. In another example, soft drink syrup concentrates can be reconstituted by manufacturers on a large industrial scale with water or other aqueous media to produce ready-to-use soft drinks.Flavor concentrate formulations have higher concentrations of flavoring agents or flavor modifiers than ready-to-use compositions, so flavor concentrate formulations are typically not suitable for direct consumption without reconstitution.The use and manufacture of flavor concentrate formulations have many benefits.For example, one benefit is that flavor concentrate formulations can be reconstituted at the time of use by adding a suitable solvent, solid, or liquid, thus reducing the weight and volume of transportation.

[0105] In one embodiment, the flavor concentrate formulation or ingestible composition comprises: i) an unsaturated fatty acid compound; ii) a carrier; and iii) optionally at least one adjuvant. The term "carrier" refers to a normally inert auxiliary substance, such as a solvent, binder, or other inert medium, which is combined with the compound and one or more optional auxiliary agents to form a formulation. For example, water or starch can be a carrier for the flavor concentrate formulation. In some embodiments, the carrier is the same as the dilution medium for reconstituting the flavor concentrate formulation, and in other embodiments, the carrier is different from the dilution medium. The term "carrier" as used herein includes, but is not limited to, ingestibly acceptable carrier.

[0106] The term "adjuvant" refers to an additive that supplements, stabilizes, maintains, or enhances the intended function or effectiveness of an active ingredient, such as a compound of the present invention. In one embodiment, the at least one adjuvant includes one or more flavoring agents. The flavoring agents may be of any flavor known to the artisan or consumer, such as flavors of chocolate, coffee, tea, mocha, French vanilla, peanut butter, chai, or combinations thereof. In another embodiment, the at least one adjuvant includes one or more sweeteners. The one or more sweeteners may be any of the sweeteners described in this application. In another embodiment, the at least one adjuvant includes one or more ingredients selected from the group consisting of emulsifiers, stabilizers, antimicrobial preservatives, antioxidants, vitamins, minerals, fats, starches, protein concentrates and isolates, salts, and combinations thereof. Examples of emulsifiers, stabilizers, antimicrobial preservatives, antioxidants, vitamins, minerals, fats, starches, protein concentrates and isolates, and salts are described in U.S. Pat. No. 6,468,576, the contents of which are incorporated herein by reference in their entirety for all purposes.

[0107] In one embodiment, the flavor concentrate formulation may be in a form selected from the group consisting of liquids, including solutions and suspensions, solids, foams, pastes, gels, creams, and combinations thereof, such as liquids containing a certain amount of solids. In one embodiment, the flavor concentrate formulation is in the form of a liquid, including aqueous and non-aqueous. In some embodiments, the flavor concentrate formulation may be carbonated or non-carbonated.

[0108] The flavor concentrate formulation may further include a freezing point depressant, a nucleating agent, or both as at least one adjuvant. A freezing point depressant is a ingestibly acceptable compound or agent that can depress the freezing point of a liquid or solvent to which the compound or agent is added. That is, a liquid or solution containing the freezing point depressant has a lower freezing point than a liquid or solvent without the freezing point depressant. In addition to depressing the starting freezing point, the freezing point depressant can also reduce the water activity of the flavor concentrate formulation. Examples of freezing point depressants include, but are not limited to, carbohydrates, oils, ethyl alcohol, polyols such as glycerol, and combinations thereof. A nucleating agent refers to a ingestibly acceptable compound or agent that can promote nucleation. The presence of a nucleating agent in the flavor concentrate formulation can improve the texture of the frozen blushes of the frozen slush and can help maintain the physical properties and performance of the slush at freezing temperatures by increasing the number of desirable ice crystallization centers. Examples of nucleating agents include, but are not limited to, calcium silicate, calcium carbonate, titanium dioxide, and combinations thereof.

[0109] In one embodiment, the flavor concentrate formulation is formulated to have a low water activity to extend shelf life. Water activity is the ratio of the vapor pressure of water in the formulation to the vapor pressure of pure water at the same temperature. In one embodiment, the flavor concentrate formulation has a water activity of less than about 0.85. In another embodiment, the flavor concentrate formulation has a water activity of less than about 0.80. In another embodiment, the flavor concentrate formulation has a water activity of less than about 0.75.

[0110] In one embodiment, the flavor concentrate formulation has the compound at a concentration of at least 2 times the concentration of the compound in the ready-to-use composition. In one embodiment, the flavor concentrate formulation has the compound at a concentration of at least 5 times the concentration of the compound in the ready-to-use composition. In one embodiment, the flavor concentrate formulation has the compound at a concentration of at least 10 times the concentration of the compound in the ready-to-use composition. In one embodiment, the flavor concentrate formulation has the compound at a concentration of at least 15 times the concentration of the compound in the ready-to-use composition. In one embodiment, the flavor concentrate formulation has the compound at a concentration of at least 20 times the concentration of the compound in the ready-to-use composition. In one embodiment, the flavor concentrate formulation has the compound at a concentration of at least 30 times the concentration of the compound in the ready-to-use composition. In one embodiment, the flavor concentrate formulation has the compound at a concentration of at least 40 times the concentration of the compound in the ready-to-use composition. In one embodiment, the flavor concentrate formulation has the compound at a concentration of at least 50 times the concentration of the compound in the ready-to-use composition. In one embodiment, the flavor concentrate formulation has the compound at a concentration of at least 60 times the concentration of the compound in the ready-to-use composition. In one embodiment, the flavor concentrate formulation has the compound at a concentration of up to 100 times the concentration of the compound in the ready-to-use composition.

[0111] [Tabletop Composition] In some further aspects, the present disclosure provides tabletop flavoring compositions comprising: (a) at least one flavoring composition, which in addition to comprising a flavor (according to any of the preceding aspects and embodiments thereof) also comprises an unsaturated fatty acid compound; and (b) at least one bulking agent.

[0112] The tabletop flavoring composition may take any suitable form, including, but not limited to, amorphous solid, crystal, powder, tablet, liquid, cube, glaze or coating, granulated product, encapsulated form enriched in or coated with a carrier / particle, wet or dry, or combinations thereof.

[0113] The tabletop flavoring composition may contain further additives known to those skilled in the art, including, but not limited to, air-forming agents, bulking agents, carriers, fibers, sugar alcohols, oligosaccharides, sugars, intense sweeteners, nutritive sweeteners, flavors, flavor enhancers, flavor stabilizers, acidulants, anti-caking agents, and free-flow agents. Such additives are described, for example, by H. Mitchell (H. Mitchell, Sweeteners and Sugar Alternatives in Food Technology (2006)). The term "flavor" as used herein may include flavors known to those skilled in the art, such as natural flavors and artificial flavors. These flavoring agents may be selected from synthetic flavors and flavoring aromatics and / or oils, oleoresins, and extracts derived from plants, leaves, flowers, fruits, etc., and combinations thereof. Non-limiting representative flavor oils include spearmint oil, cinnamon oil, oil of wintergreen (methyl salicylate), peppermint oil, Japanese mint oil, clove oil, bay oil, anise oil, eucalyptus oil, thyme oil, cedar leaf oil, oil of nutmeg, allspice, oil of sage, mace, oil of bitter almond, and cassia oil. Also useful flavors are artificial, natural, and synthetic fruit flavors such as vanilla, and citrus oils including lemon, orange, lime, grapefruit, yuzu, and sudachi, and fruit essences including apple, pear, peach, grape, blueberry, strawberry, raspberry, cherry, plum, pineapple, watermelon, apricot, banana, melon, apricot, plum, cherry, raspberry, blackberry, tropical fruit, mango, mangosteen, pomegranate, papaya, and the like.Other potential flavors include milk, butter, cheese, cream, and yogurt; vanilla; tea or coffee flavors, such as green tea, oolong tea, tea, cocoa, chocolate, and coffee; mint flavors, such as peppermint, spearmint, and Japanese mint; asafoetida, ayowan, anise, angelica, fennel, allspice, cinnamon, chamomile, mustard, cardamom, caraway, cumin, clove, pepper, coriander, sassafras, savory, and Japanese pepper. Fructus flavors, perilla flavors, juniper berry flavors, ginger flavors, star anise flavors, horseradish flavors, thyme flavors, tarragon flavors, dill flavors, green pepper flavors, nutmeg flavors, basil flavors, marjoram flavors, rosemary flavors, bay leaf flavors, and wasabi flavors; alcohol flavors such as wine flavors, whiskey flavors, brandy flavors, rum flavors, gin flavors, and liqueur flavors; floral flavors; and vegetable flavors such as onion flavors, garlic flavors, cabbage flavors, carrot flavors, celery flavors, mushroom flavors, and tomato flavors. These flavoring agents may be used in liquid or solid form and may be used individually or in admixture. Commonly used flavors include mints, such as peppermint, menthol, spearmint, artificial vanilla, cinnamon derivatives, and various fruit flavors, whether used individually or in admixture. Flavors may also provide breath freshening properties, especially mint flavors, when used in combination with cooling agents.

[0114] Flavors may also provide breath freshening properties, especially mint flavors, when used in combination with cooling agents. These flavors may be used in liquid or solid form, and may be used individually or in mixtures. Other useful flavors include aldehydes and esters such as cinnamyl acetate, cinnamaldehyde, citral diethyl acetal, dihydrocarbyl acetate, eugenyl formate, p-methyl amizole, etc., which may be used. In general, any flavor or food additive may be used, such as those described in Chemicals Used in Food Processing, publication 1274, pages 63-258 by the National Academy of Sciences. This publication is incorporated herein by reference.

[0115] Further examples of aldehyde flavours are: acetaldehyde (apple), benzaldehyde (cherry, almond), anisaldehyde (licorice, anise), cinnamaldehyde (cinnamon), citral, i.e. alpha-citral (lemon, lime), neral, i.e. beta-citral (lemon, lime), decanal (orange, lemon), ethyl vanillin (vanilla, cream), heliotrope, i.e. piperonal (vanilla, cream), vanillin (vanilla, cream), alpha-amylcinnamaldehyde (spicy fruity flavours), butyraldehyde (butter, cheese), valeraldehyde (butter, cheese), These include, but are not limited to, 2,6-dimethyl-5-heptenal, i.e., melonal (melon), 2,6-dimethyloctanal (green fruits), and 2-dodecenal (lemon, mandarin), cherry, grape, strawberry shortcake, and mixtures thereof. This list of flavors is merely illustrative and is not meant to limit the scope of the term "flavor" or the present disclosure generally.

[0116] In some embodiments, the flavorings may be used in either liquid and / or dry form. When used in the latter form, suitable drying means such as spray drying of oils may be used. Alternatively, the flavors may be absorbed or encapsulated in water-soluble materials such as cellulose, starch, sugar, maltodextrin, gum arabic, etc. The actual techniques for preparing such dry forms are well known.

[0117] In some embodiments, the tabletop sweetener can be made to resemble brown sugar, in which case compounds that impart brown notes can be added to the composition to make it taste more similar to brown sugar.

[0118] In some embodiments, the flavorings can be used in many different physical forms known in the art to provide an initial burst of flavor and / or a long-term sensation of flavor, including, but not limited to, free forms such as spray-dried forms, powdered forms, beaded forms, encapsulated forms, and mixtures thereof.

[0119] Suitable bulking agents include, but are not limited to, maltodextrin (10DE, 18DE, or 5DE), corn syrup solids (20 or 36DE), sucrose, fructose, glucose, invert sugar, sorbitol, xylose, ribulose, mannose, xylitol, mannitol, galactitol, erythritol, maltitol, lactitol, isomalt, maltose, tagatose, lactose, inulin, glycerol, propylene glycol, polyols, polydextrose, fructooligosaccharides, cellulose and cellulose derivatives, and the like, and mixtures thereof. In addition, granulated sugar (sucrose) or other caloric sweeteners such as crystalline fructose, other carbohydrates, or sugar alcohols can be used as bulking agents due to the provision of good content uniformity without adding significant calories.

[0120] In one embodiment, the bulking agent may be a bulking agent described in U.S. Patent No. 8,993,027. In one embodiment, the bulking agent may be a bulking agent described in U.S. Patent No. 6,607,771. In one embodiment, the bulking agent may be a bulking agent described in U.S. Patent No. 6,932,982.

[0121] In some embodiments, the tabletop sweetener composition may further comprise at least one anti-caking agent. As used herein, the phrases "anti-caking agent" and "flow agent" refer to any composition that prevents, reduces, inhibits, or inhibits at least one sweetener from binding or contacting another sweetener molecule. Alternatively, the anti-caking agent may refer to any composition that aids in content uniformity and uniform dissolution. Non-limiting examples of anti-caking agents include cream of tartaric acid, calcium silicate, silicon dioxide, microcrystalline cellulose (Avicel, FMC BioPolymer, Philadelphia, Pa.), and tricalcium phosphate. In one embodiment, the anti-caking agent is present in the tabletop sweetener composition in an amount of about 0.001 to about 3% by weight of the tabletop sweetener composition.

[0122] [Non-animal protein materials and products made therefrom] Products intended to replace or substitute meat or dairy products often rely on various non-animal based materials, such as starches and proteins derived from plants, algae, fungi, or combinations thereof, to mimic the texture and flavor of meat or dairy products. Non-limiting examples of non-animal based proteins include plant proteins, such as soy protein, pea protein, bean protein, and grain protein. Due to the compositional differences between such plant based materials and animal derived materials, these proteins can impart a bitter taste.

[0123] Thus, in certain aspects, the present disclosure provides flavored products comprising a plant-based material (e.g., a plant-based starch, a plant-based protein, or a combination thereof) and an unsaturated fatty acid compound. In some embodiments, the flavored product comprises an unsaturated fatty acid compound and a plant protein, such as pea protein, soy protein, potato protein, chickpea protein, bean protein, or any combination thereof. In some further embodiments, the flavored product can comprise any of the combinations of features described above for ingestible compositions containing unsaturated fatty acid compounds. In some embodiments, the flavored product is a beverage, such as soy milk, almond milk, rice milk, oat milk, a protein drink, a meal replacement drink, or other similar products. In some other embodiments, the flavored product is a meat replacement product, such as a plant-based chicken product (such as a plant-based chicken nugget), a plant-based beef product (such as a plant-based burger), or the like. In some other embodiments, the flavored product is a protein powder, a meal replacement powder, a plant-based creamer for coffee or tea, or the like. In certain further embodiments, such further products contain additional ingredients and have additional features that are typically used in the preparation and / or manufacture of such products.For example, such unsaturated fatty acid compounds can be combined with other flavors and taste modifiers, or even encapsulated in certain materials, according to known techniques in the relevant art.Suitable concentrations of unsaturated fatty acid compounds are described above.

[0124] In some embodiments, the flavored product comprises one or more plant-based proteins that impart a bitter taste that is at least partially reduced by the use of unsaturated fatty acid compounds in the product, such as, but not limited to, pea protein, soy protein, canola (rapeseed) protein, potato protein, chickpea protein, mycoprotein, algae protein, faba bean protein, sunflower protein, wheat protein, and the like.

[0125] In some alternative embodiments similar to the previous embodiment, algae or fungal proteins or starches are used instead, as well as oat protein, potato protein, etc. In some embodiments, these flavored products also include fiber to provide texture to the product. Fibers suitable for use include, but are not limited to, psyllium fiber, pea fiber, potato fiber, curdlan, soluble corn fiber (dextran and / or maltodextrin), citrus fiber, and combinations thereof. In such products, the unsaturated fatty acid compound can be introduced in any suitable manner. In some embodiments, the unsaturated fatty acid compound is incorporated into a flavored emulsion, such as a water-in-oil emulsion, along with other flavor-imparting ingredients.

[0126] [Blocking bitterness in pharmaceutical APIs and nutraceuticals] Many drug compounds impart bitter taste, which limits the way in which the drug compound can be formulated and administered. Thus, in certain aspects, the present disclosure provides a dietary supplement or pharmaceutical composition comprising a bitter dietary supplement or pharmaceutical active ingredient and an unsaturated fatty acid compound. Such dietary supplement or pharmaceutical composition can be in any form suitable for oral administration, such as tablets, lozenges, capsules, powders, liquid solutions, liquid suspensions, etc. Such dietary supplement or pharmaceutical composition can include any suitable excipients, binders, etc., such as those described in Remington's Pharmaceutical Sciences. In some embodiments, the bitter pharmaceutical active ingredient is an ion channel inhibitor, such as a proton channel inhibitor. Other examples of bitter tasting APIs whose bitterness is reduced by unsaturated fatty acid compounds include, but are not limited to, acetaminophen, atropine, brinzolamide, chloramphenicol, chloroquine, clindamycin, dexamethasone, digoxin, diltiazem, diphenhydramine, docusate, dorzolamide, doxepin, doxylamine, enalapril, erythromycin, esomeprazole, famotidine, gabapentin, ginkgolide A, guaifenesin, L-histidine, lomefloxacin, methylprednisolone, ofloxacin, oleuropein, oxyphenonium, pirenzepine, prednisone, ranitidine, trapidil, trimethoprim, and cetirizine.

[0127] [Use in oral care products] Oral care products often contain ingredients that impart an astringent or bitter off-taste. Such ingredients include menthol, menthol analogs, mint extracts, sodium bicarbonate, alkali metal salts of peroxymonosulfate (potassium peroxymonosulfate), cetylpyridinium chloride, lauramidopropyl betaine, cocamidopropyl betaine, arginine, hydrogen peroxide, chlorhexidine gluconate, zinc phosphate, zinc chloride, zinc citrate, potassium nitrate, pentasodium triphosphate, tetrasodium pyrophosphate, stannous fluoride, thymol, methyl salicylate, eucalyptol, or any combination thereof. Suitable oral care products include toothpastes, mouthwashes, whitening agents, dentifrices, etc. In certain aspects, the present disclosure provides oral care products that include the unsaturated fatty acid compounds described herein. EXAMPLES

[0128] The following examples are included to further illustrate the present invention. Of course, the examples should not be construed as specifically limiting the present invention. Variations of these examples within the scope of the claims are within the scope of those skilled in the art and are considered to be within the scope of the invention described and claimed herein. The reader will recognize that those skilled in the art armed with this disclosure can prepare and use the present invention without the exhaustive examples.

[0129] Cells expressing promiscuous G proteins (e.g., G16g44) were transfected with vectors encoding 18 functional bitter receptor cDNAs (one receptor per transfection). Cells were directly transfected and incubated for 28 hours in 384-well format high-density plates. Cells were then loaded with the Ca-specific dye Fluo4-AM. After 60 minutes of incubation, excess dye was washed away and cells were stimulated with known bitter agonists for each receptor, as well as various unsaturated fatty acids. Changes in intracellular fluorescence were recorded using a FLIPR instrument. Bitter antagonists and corresponding receptors were identified based on the percentage inhibition of the activity of the agonist for a given receptor.

[0130] The above protocol was carried out using 16 different unsaturated fatty acids. A specific T2R receptor was identified as being antagonized by a specific unsaturated fatty acid if it triggered a block of >25% of the cellular response of agonist at 200 μM concentration of unsaturated fatty acid. Various 18 T2R bitter taste receptors showed a response to unsaturated fatty acid. Table 2 shows the 16 compounds tested by the compound number in Table 1 above. The 18 bitter taste receptors screened are the human bitter taste receptors named by the inventors. T2R01(TAS2R01), T2R03(TAS2R03), T2R04(TAS2R04), T2R07(TAS2R07), T2R08(TA S2R08), ​​T2R09(TAS2R09), T2R10(TAS2R10), T2R13(TAS2R13), T2R14(TAS2R14), T T2R16 (TAS2R16), T2R54 (TAS2R39), T2R61 (TAS2R43), T2R63 (TA2R20), T2R64 (TAS2R31), T2R65 (TAS2R19), T2R67 (TAS2R50), T2R71 (TAS2R41), and T2R75 (TAS2R46). The corresponding IUPHAR nomenclature for each receptor is shown in brackets. In Table 2, these receptors are identified by the last two digits. For example, T2R01 is designated as 01. Table 2 reports the percentage block of cellular responses above baseline at a concentration of 200 μM unsaturated fatty acids.

[0131] [Table 2]

Claims

1. 13. Use of an unsaturated fatty acid compound to reduce the bitter taste of an ingestible composition, said unsaturated fatty acid compound being a compound of formula (I) or a edible acceptable salt thereof. 【Chemistry 1】 (In the formula, R １ and R ２ are each independently a hydrogen atom or C １－４ is alkyl; R ３ is a hydrogen atom, C １－２０ Alkyl, or C ２－２０ alkenyl; X １ is a direct bond or C １－１６ It is alkylene.

2. X １ is a direct bond, R １ is a hydrogen atom, R ３ is C １－２０ Alkyl or C ２－２０ The use according to claim 1, wherein the alkyl group is alkenyl.

3. X １ is C １－１６ alkylene, R ２ is a hydrogen atom, R ３ The use according to claim 1 , wherein is a hydrogen atom.

4. X １ is C １－１６ alkylene, R ２ is C １－４ alkyl, R ３ is C １－４ The use according to claim 1, wherein the aryl group is an alkyl group.

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

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

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

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

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

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

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

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

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

14. A method for reducing the bitterness of an ingestible composition, comprising introducing an unsaturated fatty acid compound into the ingestible composition, wherein the unsaturated fatty acid compound is a compound of formula (I) or a edible acceptable salt thereof. 【Chemistry 2】 (In the formula, R １ and R ２ are each independently a hydrogen atom or C １－４ is alkyl; R ３ is a hydrogen atom, C １－２０ Alkyl, or C ２－２０ alkenyl; X １ is a direct bond or C １－１６ It is alkylene.

15. 1. An ingestible composition comprising a bitter substance and an unsaturated fatty acid compound, said unsaturated fatty acid compound being a compound of formula (I) or a edible acceptable salt thereof, said unsaturated fatty acid compound being present in said ingestible composition at a concentration ranging from 1 ppm to 500 ppm. 【Chemistry 3】 (In the formula, R １ and R ２ are each independently a hydrogen atom or C １－４ is alkyl; R ３ is a hydrogen atom, C １－２０ Alkyl, or C ２－２０ alkenyl; X １ is a direct bond or C １－１６ It is alkylene.

16. A flavored product comprising the ingestible composition of claim 14.

17. 16. The flavored product of claim 15, which is a food, beverage product, oral care product, dietary supplement, or pharmaceutical product.

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