Composition containing brazzein

Abstract

A flavor composition is provided. The composition includes brazzein; and at least one aroma component selected from the group consisting of furaneol, ethyl furanone, maltol, furfural, 5-methyl furfural, vanillin, and combinations thereof.

Description

Technical Field

[0001] Technical Field The present disclosure relates to compositions and methods for using brazzein in combination with sweetening agents, flavor components and / or taste modifiers in flavor compositions and consumables to improve the taste quality and / or texture of sweet substances.

Background Art

[0002] Background Compounds for modifying the taste of consumables, i.e., consumable products that are orally ingested for consumption or spitting out, such as foods, beverages, confections, oral care products, etc., are widely used. They do not add flavor to the consumables themselves, but provide desired ancillary benefits such as improving texture and / or sweetness, or masking undesirable properties of other ingredients such as a unique taste or texture that is perceived as unappealing in products containing sugar substitutes.

[0003] In the case of sugar substitutes, the taste they impart can, in whole or in part, impart a different temporal profile, flavor profile, or adaptation behavior compared to the sugar they replace. For example, the sweet taste of natural and synthetic high-intensity sweeteners (HIS) generally starts later, lasts longer in duration, and this can change the taste balance of edible compositions containing them, compared to the sweet taste produced by sugars (sweet, short-chain, soluble carbohydrates including glucose, fructose, sucrose, maltose and lactose), or high fructose corn syrup (HFCS) known as a sugar substitute. This can create an unbalanced temporal taste profile. In addition to differences in temporal profiles, high-intensity sweeteners generally exhibit a lower maximum response than sugars; they exhibit off-flavors including bitterness, metallic taste, coolness, astringency, licorice-like taste and / or sweetness that diminishes repeated taste sensations.

[0004] However, all high-intensity sweeteners have an undesirable aftertaste in the form of an off-note, such as a licorice-like aftertaste and / or an aftertaste of sweetness. In the case of Reb A, this takes the form of an undesirable combination of aftertaste sweetness and licorice aftertaste. This aftertaste impairs the desired sugar-like sweetness and thus effectively masking the undesirable taste or off-flavor of the edible composition is the key to consumer acceptance of many edible compositions.

[0005] As a result, there remains a need to provide a flavor composition for improving the taste quality and / or texture of sweet substances. SUMMARY OF THE INVENTION

[0006] Summary In one exemplary embodiment, the flavor composition comprises brazzein and at least one aromatic component selected from the group consisting of phloronol, ethyl furanone, maltol, furfural, 5-methyl furfural, vanillin and combinations thereof.

[0007] In another exemplary embodiment, the flavor composition comprises brazzein and at least one aromatic component selected from the group consisting of phloronol, ethyl furanone, maltol, furfural, 5-methyl furfural, vanillin and combinations thereof, and at least one sweetness modifier selected from the group consisting of steviol glycosides, mogrosides, dihydrochalcones and combinations thereof.

[0008] In another exemplary embodiment, the flavor composition comprises brazzein and at least one sweetness modifier selected from the group consisting of steviol glycosides, mogrosides, dihydrochalcones and combinations thereof, and at least one taste modifier selected from the group consisting of chlorogenic acid, choline chloride, N-oleoyl proline, N-oleoyl valine, N-oleoyl serine, N-oleoyl aspartic acid, N-acylated methionine sulfoxide and combinations thereof.

[0009] In another illustrative aspect, a method is disclosed for imparting a more sugar-like temporal profile, flavor profile, and / or taste profile to a consumable by adding the flavor compositions disclosed herein to the consumable, thereby providing a consumable having a more sugar-like temporal profile, flavor profile, and / or taste profile.

[0010] In another aspect, the more sugar-like temporal profile is a reduced sweet aftertaste as compared to a consumable to which the flavor compositions disclosed herein have not been added.

[0011] In a further aspect, the more sugar-like flavor profile is an improved mouthfeel (e.g., increased body or satiety) as compared to a consumable to which the flavor compositions disclosed herein have not been added.

[0012] In another illustrative aspect, a consumable is provided. The consumable includes at least one sweetener and a flavor composition according to the present disclosure that includes brazzein. The at least one sweetener is present in a sweetening amount.

[0013] Aspects of any aspect of the present disclosure include the following: - Increased sweetness in the composition; - Enhanced sweetness in a composition that includes at least one sweetener; - Reduction in the amount of caloric sweetener required to obtain a desired sweetness; - Improvement in one or more sweet taste characteristics to resemble sweetness by sugar (sucrose); - Weakening of the aftertaste sweetness (e.g., reducing the length of time the sweet taste lingers and / or reducing the intensity of the sweet taste more rapidly); - Weakening of bitterness and / or licorice flavor and / or metallic flavor; - Weakening of the sensory perception of a dry and / or astringent mouthfeel; - Improvement of the impression of sweetness (for example, increasing the maximum intensity of the sweet taste and / or decreasing the length of time the taste is detected (for example, decreasing the aftertaste of the sweet taste), may provide one or more of the advantages.

[0014] These and other features, aspects and advantages of particular embodiments will become apparent to those skilled in the art from a reading of the present disclosure.

Best Mode for Carrying Out the Invention

[0015] Detailed Description The following text describes a broad description of numerous different aspects of the present disclosure. The description should be construed only as exemplary and is not intended to describe all possible aspects, as it would be unrealistic, if not impossible, to describe all possible aspects. Any feature, characteristic, component, composition, ingredient, product, step or methodology described herein may be deleted in whole or in part, combined with or replaced by any other feature, characteristic, component, composition, ingredient, product, step or methodology described herein. Numerous alternative aspects can be implemented using either the prior art or technologies developed after the filing date of this patent, and these are still within the scope of the claims. All publications and patents cited herein are incorporated herein by reference.

[0016] The present disclosure relates to the surprising discovery that flavor compositions comprising brazzein in combination with aroma components, sweetness modifiers and / or taste modifiers improve the taste quality and / or texture of sweet substances.

[0017] Brazzein is a sweet-tasting protein extracted from the West African fruit vine, Pentadiplandra brazzeana Baillon. It was first isolated in 1994 by the University of Wisconsin-Madison. Brazzein is found in the extracellular region and in the pulp tissue that faces the seeds. Like other sweet proteins discovered in plants, it is extremely sweet compared to commonly used sweeteners (500 to 2000 times sweeter than sucrose).

[0018] The aroma component may include one or more of a variety of compounds. According to one illustrative embodiment, the aroma component is selected from the group consisting of furanols, ethyl furanones, maltol, furfural, 5-methyl furfural, vanillin, and combinations thereof. As used herein, the term "aroma component" is understood by those skilled in the art of the present disclosure as a compound that positively affects or modifies, in a pleasant way, the perception and taste of the composition, and is not simply a compound that has a taste.

[0019] According to one illustrative embodiment, the flavor composition may include brazzein in combination with at least one aroma component.

[0020] According to one embodiment, the amount of brazzein present in the flavor composition is from about 100 ppm to about 50,000 ppm, in another embodiment from about 100 ppm to about 40,000 ppm, for example from about 100 ppm to about 30,000 ppm, from about 100 ppm to about 25,000 ppm, from about 100 ppm to about 20,000 ppm, from about 100 ppm to about 15,000 ppm, from about 100 ppm to about 10,000 ppm, and from about 100 ppm to about 5,000 ppm, etc.

[0021] According to one aspect, the amount of the aromatic component present in the flavor composition may be at a concentration of about 10 ppm to about 20,000 ppm, in another aspect, 100 ppm to about 10,000 ppm, and in another aspect, about 500 ppm to about 5,000 ppm.

[0022] The sweetness regulator may include one or more of a wide variety of compounds. According to one illustrative aspect, the sweetness regulator is selected from the group consisting of steviol glycosides, mogrosides, dihydrochalcones, and combinations thereof. The term "sweetness regulator" as used herein refers to a compound that, when present in a consumable product at a concentration below the sweetness recognition threshold of the compound, i.e., at a concentration at which the compound does not contribute a significant sweet taste in the absence of an additional sweetener(s), modulates, enhances, amplifies, or potentiates the perception of sweetness of the consumable product.

[0023] According to one aspect, the amount of the sweetness regulator present in the flavor composition may be at a concentration of about 1,000 ppm to about 200,000 ppm, in another aspect 2,000 ppm to about 100,000 ppm, and in another aspect about 5,000 ppm to about 50,000 ppm.

[0024] As used herein, the term "sweetness recognition threshold concentration" is the lowest known concentration of a compound that can be perceived as sweet by human taste sensation. In one aspect, the sweetening agent is steviol glycoside(s). Examples of steviol glycosides include, for example, stevioside (CAS: 57817-89-7), rebaudioside A (CAS: 58543-16-1), rebaudioside B (CAS: 58543-17-2), rebaudioside C (CAS: 63550-99-2), rebaudioside D (CAS: 63279-13-0), rebaudioside E (CAS: 63279-14-1), rebaudioside F (CAS: 438045-89-7), rebaudioside G (CAS: 127345-21-5), rebaudioside H, rebaudioside I (CAS: 1220616-34-1), rebaudioside J, rebaudioside K, rebaudioside L, rebaudioside M (CAS: 1220616-44-3), rebaudioside N (CAS: 1220616-46-5), rebaudioside O (CAS: 1220616-48-7), dulcoside A (CAS: 64432-06-0), dulcoside B (CAS: 63550-99-2), rubusoside (CAS: 64849-39-4) and narirutin dihydrochalcone (CAS: 18916-17-1).

[0025] In another aspect, the steviol glycoside may be a glucosylated steviol glycoside. The glucosylated steviol glycoside included in the composition may be selected from any one or more steviol glycosides capable of having one or more glucose units added to the molecule by a glucosylation reaction. As an example, but not by way of limitation, the glucosylated steviol glycoside included in the sweetness adjustment composition may be glucosylated stevioside, glucosylated rebaudioside A, glucosylated rebaudioside B, glucosylated rebaudioside C, glucosylated rebaudioside D, glucosylated rebaudioside E, glucosylated rebaudioside F, glucosylated rebaudioside G, glucosylated rebaudioside H, glucosylated rebaudioside I, glucosylated rebaudioside J, glucosylated rebaudioside K, glucosylated rebaudioside L, glucosylated rebaudioside M, glucosylated rebaudioside N, glucosylated rebaudioside O, glucosylated dulcoside A, glucosylated dulcoside B, glucosylated rubusoside, any other glucosylated steviol glycoside derived from an extract of Stevia rebaudiana, and mixtures thereof.

[0026] The glucosylated steviol glycoside may have different degrees of glucosylation. The glucosylated steviol glycoside of the composition may thus include a blend of the same type of glucosylated steviol glycoside and those having different or various degrees of glucosylation. The glucosylated steviol glycoside of the composition may include a blend of one or more different types of glucosylated steviol glycosides having the same degree of glucosylation. The glucosylated steviol glycoside of the composition may further include one or more different types of blends of glucosylated steviol glycosides in which each type has a different or various degree of glucosylation.

[0027] The glucosylated steviol glycoside may comprise a blend of at least one glucosylated steviol glycoside and at least one residual steviol glycoside. The residual steviol glycoside refers to an unreacted steviol glycoside that is not glucosylated. The residual steviol glycoside may include residual stevioside, residual rebaudioside A, residual rebaudioside B, residual rebaudioside C, residual rebaudioside D, residual rebaudioside E, residual rebaudioside F, residual rebaudioside G, residual rebaudioside H, residual rebaudioside I, residual rebaudioside J, residual rebaudioside K, residual rebaudioside L, residual rebaudioside M, residual rebaudioside N, residual rebaudioside O, residual dulcoside A, residual dulcoside B, residual rubusoside, other residual steviol glycosides derived from an extract of Stevia rebaudiana, and mixtures thereof. The blend of at least one glucosylated steviol glycoside and at least one residual steviol glycoside may contain from about 1% to 15% of at least one residual steviol glycoside. According to certain embodiments, the blend of at least one glucosylated steviol glycoside and at least one residual steviol glycoside may contain from about 1 percent to 10 percent, or from about 1 percent to about 8 percent, or from about 1 percent to about 6 percent, or from about 1 percent to about 4 percent, or from about 1 percent to about 2 percent of at least one residual steviol glycoside.

[0028] The glucosylated steviol glycoside may be prepared by preparing a reaction mixture of one or more steviol glycosides, a source of glucose units to be added to the steviol glycoside molecule, an enzyme that catalyzes the glucosylation reaction, and a suitable solvent. According to one embodiment, the glucosylated steviol glycoside is prepared by preparing a reaction mixture of one or more steviol glycosides, starch as a source of glucose units to be added to the steviol glycoside molecule, CGTase (cyclodextrin glucanotransferase) that catalyzes the glucosylation reaction, and water as a solvent. The glucosylation reaction is carried out on the reaction mixture, and the resulting product is purified and dried. As an example, the glucosylated steviol glycoside may be prepared according to the disclosure of JP2001-120218A, which is incorporated by reference. Alpha-glycosyl steviol glycoside (alpha-GS) is prepared by alpha-addition of glucose to a stevia extract containing at least 1.5 times RebA of stevioside by means of cyclodextrin glucosyltransferase.

[0029] In another aspect, the sweetening agent may be one or more mogrosides. Mogrosides are a group of triterpene glycosides and are also known as the fruit of Siraitia grosvenorii, the fruit of Luo Han, the fruit of longevity, or the fruit of Swingle. Mogrosides account for approximately 1% of the pulp of the fresh fruit. Through extraction, an extract in the form of a powder containing up to 80% mogrosides can be obtained. Examples of mogrosides include, for example, globulin II, globulin I, 11-O-mogroside II (I), 11-O-mogroside II (II), 11-O-mogroside II (III), mogroside II (I), mogroside II (II), mogroside II (III), 11-dehydroxy-mogroside III, 11-O-mogroside III, mogroside III (I), mogroside III (II), mogroside IIIe, mogroside IIIx, mogroside IV (I) (siamenoside), mogroside IV (II), mogroside IV (III), mogroside IV (IV), deoxymogroside V (I), deoxymogroside V (II), 11-O-mogroside V (I), mogroside V isomers, mogroside V, isomogroside V, 7-O-mogroside V, 11-O-mogroside VI, mogroside VI (I), mogroside VI (II), mogroside VI (III) (neomogroside) and mogroside VI (IV). The mogroside(s) may be obtained from, for example, the Siraitia grosvenorii extract or can be obtained.

[0030] In another aspect, the sweetness regulator may be one or more dihydrochalcones. Examples of dihydrochalcones include, for example, trilobatin (1-[4-(β-D-glucopyranosyloxy)-2,6-dihydroxyphenyl]-3-(4-hydroxyphenyl)-1-propanone, also known as p-phloridzin, phloretin 4'-glucoside, phloretin-4'-glucoside, prunin dihydrochalcone, or p-phloridzin); HDG or hesperetin dihydrochalcone (4''-β-D-glucoside, also known as 1-[4-(-D-glucopyranosyloxy)-2,6-dihydroxyphenyl]-3-(3-hydroxy-4-methoxyphenyl)-1-propanone); naringin dihydrochalcone (NarDHC, also known as 1-[4-[[2-O-(6-deoxy-α-L-mannopyranosyl)-β-D-glucopyranosyl]oxy]-2,6-dihydroxyphenyl]-3-(4-hydroxyphenyl)-1-propanone); and neohesperidin dihydrochalcone (NHDC, E959).

[0031] Trilobatin is a natural dihydrochalcone-type sweetener contained in the Chinese sweet tea tree Lithocarpus polystachyus, and its leaves have been consumed as sweet tea in southern China for centuries. HDG is present in the peel / fruit of Citrus sinensis L. (Rutaceae), commonly known as sweet orange, and C. reticulata, commonly known as tangerine or mandarin. The synthesis of HDG may be carried out by forming HDG by reduction of hesperidin in dilute alkali to produce hesperidin dihydrochalcone, followed by partial hydrolysis with either an acid, or a soluble or immobilized enzyme, as described, for example, in US 3,429,873.

[0032] According to an illustrative aspect, the flavor composition may comprise brazzein in combination with at least one flavor component and at least one sweetness regulator.

[0033] The taste modifier may include one or more of a wide variety of compounds. According to one illustrative embodiment, at least one taste modifier may be selected from the group consisting of chlorogenic acid, choline chloride, N - oleoylproline, N - oleoylvaline, N - oleoylserine, N - oleoyl aspartic acid, N - acylated methionine sulfoxide, and combinations thereof. For the purposes of this specification, the term "taste modifier" refers to one or more components that improve the sweet taste profile of a composition sweetened with a reducing sugar or a sweetened consumable to which it is added.

[0034] According to one embodiment, the amount of a certain taste preparation selected from chlorogenic acid or choline chloride and combinations thereof present in the flavor composition may be at a concentration of about 500 ppm to about 100,000 ppm, in another embodiment about 1,000 ppm to about 50,000 ppm, and in another embodiment about 5,000 ppm to about 30,000 ppm. According to other embodiments, N - oleoylproline, N - oleoylvaline, N - oleoylserine, N - oleoyl aspartic acid, N - acylated methionine sulfoxide, and combinations thereof present in the flavor composition may be at a concentration of about 0.1 ppm to about 1,000 ppm, in another embodiment 0.5 ppm to about 500 ppm, and in another embodiment about 1 ppm to about 100 ppm.

[0035] According to another illustrative embodiment, the taste modifier of the composition includes one or more of chlorogenic acid. The term "chlorogenic acid" refers to a quinic acid conjugate that includes one or more compounds of a family of esters formed between cis and trans cinnamic acids (e.g., caffeic acid, ferulic acid, p - coumaric acid, sinapic acid) and quinic acid. The quinic acid conjugate has the following formula:

Chemical formula

Table A

[0036] The use of chlorogenic acid as a taste modifier is described in detail in WO2002 / 100192 A1, which is hereby incorporated by reference in its entirety.

[0037] According to another illustrative aspect, the taste modifier of the composition may comprise choline chloride as described in WO2011 / 073187 A1, which is incorporated by reference.

[0038] According to another illustrative aspect, the taste modifier of the composition is of the following formula:

Chemical formula

[0039] According to another illustrative aspect, the taste modifier of the composition is of the following formula:

Chemical formula

[0040] According to another illustrative aspect, the flavor modifier of the composition has the following formula:

Chemical formula

[0041] According to another exemplary aspect, the flavor modifier of the composition has the following formula:

Chem.

[0042] In one aspect thereof, the present invention provides the use of a compound of the formula or an edible salt thereof,

Chem.

[0043] These carboxylic acid-amino acid conjugates are described in more detail in WO2013 / 148965, which is incorporated herein by reference.

[0044] Edible salts include those typically employed in the food and beverage industry and include chlorides, sulfates, phosphates, gluconates, sodium, citrates, carbonates, acetates and lactates. Proteinogenic amino acids are alanine (Ala), cysteine (Cys), aspartic acid (Asp), phenylalanine (Phe), glutamic acid (Glu), histidine (His), isoleucine (Ile), lysine (Lys), leucine (Leu), methionine (Met), asparagine (Asn), glutamine (Gln), arginine (Arg), serine (Ser), threonine (Thr), valine (Val), tryptophan (Trp), tyrosine (Tyr), proline (Pro) or glycine (Gly). Examples of carboxylic acid-amino acid conjugates may include N-oleoylvaline, N-oleoylserine, N-oleoyl aspartic acid.

[0045] According to an illustrative embodiment, the flavor composition may comprise brazzein in combination with at least one sweetness modifier and at least one taste modifier.

[0046] The flavor compositions described herein may modify and / or modulate the taste of at least one sweetener. The at least one sweetener can be any known sweetener, such as a natural sweetener, a natural high-potency sweetener, or a synthetic sweetener.

[0047] The at least one sweetener is present in a sweetness amount. As used herein, "sweetness amount" refers to the amount of compound required to provide a detectable sweetness in a consumable, such as a beverage.

[0048] As used herein, the phrase "natural high-potency sweetener" refers to any sweetener that is naturally found in nature, characteristically has a greater sweetening potency than sucrose, fructose, or glucose, and further has fewer calories. Natural high-potency sweeteners can be provided as pure compounds or, alternatively, as part of an extract. As used herein, the phrase "synthetic sweetener" refers to any composition that is not naturally found in nature and characteristically has a greater sweetening potency than sucrose, fructose, or glucose and further has fewer calories.

[0049] In other embodiments, the at least one sweetener is a carbohydrate sweetener. Suitable carbohydrate sweeteners include, but are not limited to, sucrose, glyceraldehyde, dihydroxyacetone, erythrose, threose, erythrulose, arabinose, lyxose, ribose, xylose, ribulose, xylulose, allose, altrose, galactose, glucose, gulose, idose, mannose, talose, fructose, psicose, sorbose, tagatose, mannoheptulose, sedoheptulose, octose, fucose, rhamnose, turanose, cellobiose, syrupose, and combinations thereof. In other embodiments, the at least one sweetener does not include a carbohydrate sweetener.

[0050] In another aspect, the additional sweetener is a rare sugar selected from sorbose, lyxose, ribulose, xylose, xylulose, D-allose, L-ribose, D-tagatose, L-glucose, L-fucose, L-arabinose, turanose, and combinations thereof. Other sweeteners include syamenoside I, monatin and its salts (monatin SS, RR, RS, SR), curculin, glycyrrhizic acid and its salts, thaumatin, monellin, mabinlin, tamatin, hernandulcin, phyllodulcin, glyciphilin, trilobatin, baiyunoside, osthenin, polypodoside A, pterocarioside A, pterocarioside B, mukurozioside, phloridzin I, perandrin I, abrusoside A, steviolbioside, and cyclocarioside I, sugar alcohols such as erythritol, sucralose, acesulfame potassium, acesulfamic acid and its salts, aspartame, alitame, saccharin and its salts, hesperidin dihydrochalcone glucoside, neohesperidin dihydrochalcone, cyclamate, cyclamic acid and its salts, neotame, advantame, glucosylated steviol glycosides (GSGs), and combinations thereof.

[0051] In one aspect, the sweetener is a caloric sweetener or a mixture of caloric sweeteners. In another aspect, the caloric sweetener is selected from sucrose, fructose, glucose, high fructose corn / starch syrup, beet sugar, cane sugar, and combinations thereof. In other aspects, the sweetener includes at least one steviol glycoside or mogroside, where the at least one steviol glycoside or mogroside is present in a sweetening amount.

[0052] Product According to the present disclosure, brazzein may be added to a sweetened consumable (i.e., a consumable having at least one sweetener therein) or provided as part of a flavor composition for a consumable.

[0053] In one aspect, brazzein is present in the flavor composition in an amount such that when the flavor composition is added to a consumable sweetened, the sucrose equivalent of the consumable increases as compared to the consumable in the absence of brazzein.

[0054] When added to a consumable, brazzein is included in an amount effective to modify the sweetness or texture of a sweetening agent without presenting an off - flavor. According to one aspect, the amount of brazzein present in the consumable is from about 0.1 ppm to about 50 ppm, in another aspect from about 0.1 ppm to about 40 ppm, for example from about 0.1 ppm to about 25 ppm, from about 0.1 ppm to about 20 ppm, from about 0.1 ppm to about 15 ppm, from about 0.1 ppm to about 10 ppm, and from about 0.1 ppm to about 5 ppm, etc.

[0055] In another aspect, the flavor composition may include brazzein in combination with an aroma component, a sweetness regulator and / or a taste modifier to improve the taste quality and / or texture of the sweetening substance. According to one aspect, the amount of the aroma component present in the consumable may be from about 0.01 ppm to about 20 ppm, in another aspect from 0.1 ppm to about 10 ppm, and in another aspect at a concentration of from about 0.5 ppm to about 5 ppm. According to one aspect, the amount of the sweetness regulator present in the consumable may be from about 1 ppm to about 200 ppm, in another aspect from 2 ppm to about 100 ppm, and in another aspect at a concentration of from about 5 ppm to about 50 ppm. According to one aspect, the amount of a taste preparation agent selected from chlorogenic acid or choline chloride and combinations thereof present in the consumable may be from about 0.5 ppm to about 100 ppm, in another aspect from 1 ppm to about 50 ppm, and in another aspect at a concentration of from about 5 ppm to about 30 ppm. According to other aspects, the N - oleoylproline, N - oleoylvaline, N - oleoylserine, N - oleoyl aspartic acid, N - acylated methionine sulfoxide and combinations thereof present in the consumable may be at a concentration of from about 0.0001 ppm to about 1 ppm, in another aspect from 0.0005 ppm to about 0.5 ppm, and in another aspect from about 0.01 ppm to about 0.1 ppm.

[0056] In one aspect, at least one sweetener described herein is present in the consumable at a concentration of about 50 ppm to about 600 ppm, such as about 50 ppm to about 500 ppm, about 50 ppm to about 400 ppm, about 50 ppm to about 300 ppm, about 50 ppm to about 200 ppm, about 50 ppm to about 100 ppm, about 100 ppm to about 600 ppm, about 100 ppm to about 500 ppm, about 100 ppm to about 400 ppm, about 100 ppm to about 300 ppm, about 100 ppm to about 200 ppm, about 200 ppm to about 200 ppm, about 200 ppm to about 600 ppm, about 200 ppm to about 500 ppm, about 200 ppm to about 400 ppm, about 200 ppm to about 300 ppm, about 300 ppm to about 600 ppm, about 300 ppm to about 500 ppm, about 300 ppm to about 400 ppm, about 400 ppm to about 600 ppm, about 400 ppm to about 600 ppm, about 400 ppm to about 500 ppm, about 500 ppm to about 600 ppm. In another aspect, for the use of total and reducing sugars, at least one sweetener may be present in the consumable at a concentration of up to 1,000 ppm.

[0057] When expressed as "ppm", the concentration is the parts per million by weight based on the total weight of the consumable. It should be understood that when a range of values is recited in this disclosure, any and all values within that range including the endpoints are contemplated to be disclosed. It should be understood that the inventors contemplate that any and all values within the range are specified, and that the inventors have possession of the entire range and all values within the range.

[0058] The flavor composition may also contain one or more food-grade excipient(s). Excipients suitable for the flavor composition are known in the art and include, for example, without limitation, solvents (including water, alcohol, ethanol, oil, fat, vegetable oil, and miglyol), binders, diluents, disintegrants, lubricants, flavoring agents, colorants, preservatives, antioxidants, emulsifiers, stabilizers, flavor enhancers, sweeteners, anti-caking agents, and the like. Examples of such carriers or diluents for flavors can be found, for example, in “Perfume and Flavour Materials of Natural Origin”, S. Arctander, Ed., Elizabeth, N.J., 1960; in “Perfume and Flavor Chemicals”, S. Arctander, Ed., Vol. I & II, Allured Publishing Corporation, Carol Stream, USA, 1994; in “Flavourings”, E. Ziegler and H. Ziegler (ed.), Wiley-VCH Weinheim, 1998, and “CTFA Cosmetic Ingredient Handbook”, J.M.Nikitakis (ed.), 1st ed., The Cosmetic, Toiletry and Fragrance Association, Inc., Washington, 19.

[0059] The flavor composition may have a suitable form, for example, liquid or solid, wet or dry, or encapsulated, or in powder form, etc., bound or coated to a carrier / particle.

[0060] As used herein, the term "about" when used in connection with a value includes the recited value and has the meaning ascribed by the context. For example, it includes at least the degree of error associated with the measurement of the specific value. One of ordinary skill in the art will understand that the term "about" is used herein to mean that an amount "about" the recited value produces the desired degree of effectiveness in the compositions and / or methods of the present disclosure. One of ordinary skill in the art will further understand that the limits of "about" with respect to any percentage, amount, or value of an ingredient in an aspect can be determined by changing the value, determining the effectiveness of the composition or method with respect to each value, and determining the range of values that produce a composition or method having the desired effectiveness in accordance with the present disclosure.

[0061] The consumable may include a base. As used herein, the term "base" refers to all the components necessary for the consumable, apart from the flavor composition. These vary naturally in nature and ratio depending on the nature and use of the consumable or additive, but they are all well known in the art and may be used in ratios recognized in the art. Formulations of such bases for all conceivable purposes are thus within the scope of ordinary skill in the art. For example, the base of a beverage according to the present disclosure may include 5% sucrose and 0.05% citric acid in water.

[0062] Without limitation and by way of illustration only, suitable bases may include anti-caking agents, anti-foaming agents, antioxidants, binders, colorants, diluents, disintegrants, emulsifiers, encapsulating agents or encapsulating formulations, enzymes, fats, flavor enhancers, flavoring agents, gums, polysaccharides, preservatives, proteins, solvents, solvents, stabilizers, sugar derivatives, surfactants, sweeteners, vitamins, waxes, and the like. Solvents that may be used are known to those of ordinary skill in the art and include, by way of example, water, ethanol, ethylene glycol, propylene glycol, glycerin, and triacetin. Encapsulating agents and gums include maltodextrin, gum arabic, alginates, gelatin, modified starch, other polysaccharides, and proteins.

[0063] Examples of excipients, carriers, diluents or solvents for flavor compounds may be found, for example, in “Perfume and Flavour Materials of Natural Origin”, S. Arctander, Ed., Elizabeth, N.J., 1960; in “Perfume and Flavour Chemicals”, S. Arctander, Ed., Vol. I & II, Allured Publishing Corporation, Carol Stream, USA, 1994; in “Flavourings”, E. Ziegler and H. Ziegler (ed.), Wiley-VCH Weinheim, 1998, and “CTFA Cosmetic Ingredient Handbook”, J. M..Nikitakis (ed.), 1st ed., The Cosmetic, Toiletry and Fragrance Association, Inc., Washington, 1988.

[0064] Non-limiting examples of suitable flavor-providing ingredients include natural flavors, artificial flavors, spices, seasonings, and the like. These include synthetic flavor oils, as well as flavoring aromatics and / or oils, oleoresins, essences, distillates, and combinations thereof.

[0065] Auxiliary components may be present to provide other advantages such as improved stability, ease of incorporation into consumables or additives, and improved nutritional value. Non-limiting typical examples of such auxiliary components include stabilizers, emulsifiers, preservatives, gums, starches, dextrins, vitamins and minerals, functional ingredients, salts, antioxidants, and polyunsaturated fatty acids. Specific examples are emulsifiers and carriers useful in spray drying processes. Non-limiting examples of these are processed starches such as CAPSUL(trademark) and maltodextrin.

[0066] The additive may be a single component or a blend of components, or it may be encapsulated in any suitable encapsulating agent. The additive may be prepared by any suitable method such as spray drying, extrusion, fluid bed drying, etc.

[0067] According to the present disclosure, the term "consumable" refers to a product for consumption by a subject, typically via the oral cavity (however, consumption can occur via non-oral means such as inhalation), for at least one purpose of enjoyment, nutrition, or health and wellness benefits. Consumables may exist in any form, including but not limited to liquids, solids, semi-solids, tablets, capsules, lozenges, strips, powders, gels, gums, pastes, slurries, solutions, suspensions, syrups, aerosols, and sprays. This term also refers to, for example, dietary therapies and nutrition, as well as health and wellness supplements. Consumables include compositions that are placed in the oral cavity for a certain period of time before being discarded, but are placed so as not to be swallowed. It may be placed in the mouth before consumption, or it may be held in the mouth for a certain period of time before being discarded.

[0068] Broadly, consumables include, but are not limited to, all kinds of foodstuffs, confectionery products, baked products, sweet products, salty products, fermented products, dairy products, non-dairy products, beverages, dietary supplements, and pharmaceuticals.

[0069] Non-limiting examples of consumables include wet / liquid soups, including frozen soups, regardless of concentration or container. For the purposes of this definition, soup(s) means a food prepared in liquid and adjusted from meat, poultry, fish, vegetables, grains, fruits, and other materials, including pieces visible to the eye of some or all of these materials.It can be transparent (as a broth) or thick (as a chowder), smooth, puréed or thick, ready to serve immediately, semi - condensed or condensed, and can be served hot or cold as the first course of a meal, or as the main course, or as a snack during a meal (sipped like a drink), and the soup can also be used as an ingredient for adjusting other meal components, ranging from broth (consommé) to sauce (cream or cheese - based soup); including products sold as finished products, powders, granules, pastes, concentrated liquid products, concentrated bouillons, bouillons, and press - cubes, tablet, bouillon - like cooking aids in powder or granular form, or sold separately as ingredients within products, sources, recipe mixes (regardless of technology); meal solution products such as dehydrated and freeze - dried soups, including dehydrated soup mixes, dehydrated instant soups, dehydrated cooked soups, dehydrated or ambient - temperature cooking of ready - made dishes, meals, single - serve main dishes such as pasta, potatoes, rice dishes, etc.; food decoration products including seasonings, marinades, salad dressings, salad toppings, dips, breadcrumbs, batter mixes, ambient - stable spreads, barbecue sauces, liquid recipe mixes, concentrates, sources, or source mixes, recipe mixes for salads sold as finished products or as ingredients within products, regardless of whether dehydrated, liquid, or frozen; alcoholic and non - alcoholic ready - to - drink beverages and dry - powder beverages, carbonated and non - carbonated beverages, including, by way of example, sodas, fruit or vegetable juices, alcoholic and non - alcoholic beverages, teas such as green tea and black tea, wines such as red wine; confectionery, such as cakes, cookies, pies, candies, chewing gums, gelatin, ice cream, sherbet, puddings, jams, jellies, salad dressings, and other seasonings, cereals, and other breakfast foods, canned fruits and fruit sauces, etc., including but not limited to beverages, beverage mixes, and concentrates.

[0070] A method for enhancing the sweetness of a consumable and / or adjusting one or more taste attributes of a sweetener to make the taste of the consumable resemble that of a consumable sweetened with sucrose is provided.

[0071] This disclosure is further described with reference to the following non-limiting examples.

Example

[0072] Example The following examples are given for illustrative purposes only and should not be construed as limitations of the present invention, since many variations of the present invention are possible without departing from the spirit and scope of this disclosure.

[0073] While specific embodiments of the present invention have been illustrated and described, it will be apparent to those skilled in the art that various other changes and modifications can be made without departing from the spirit and scope of the invention. Accordingly, it is intended that all such changes and modifications within the scope of the present invention be covered by the appended claims.

[0074] Example 1 A base for use in beverages (5% sucrose and 0.05% citric acid in water) was prepared. Various combinations of the base with brazzein, flavor components, sweetness modifiers, and / or taste modifiers were prepared according to Tables 1 and 2 below and evaluated by a panel of expert flavorists for the sensory perception of sweet taste characteristics and texture.

Table 1

Table 2

[0075] The compositions of Sets A, B, and C were taste-tested by a panel of expert flavorists, and the combinations were compared to the base. Combinations of brazzein with flavor component(s) were found to have a more sugar-like texture. Combinations of brazzein with flavor component(s) and sweetener(s) were found to have a more sugar-like texture and a more upfront sweetness. Combinations of brazzein with sweetener(s) and taste modifier(s) were found to have a more sugar-like texture and less sweetness aftertaste.

[0076] The dimensions and values disclosed herein are not strictly limited to the exact numerical values recited. Instead, unless otherwise specified, each such dimension is intended to mean both the recited value and the functionally equivalent range surrounding that value. For example, a dimension disclosed as "40 mm" is intended to mean "about 40 mm".

[0077] While specific embodiments of the invention have been illustrated and described, it will be apparent to those skilled in the art that various other changes and modifications can be made without departing from the spirit and scope of the invention. Accordingly, it is intended that all such changes and modifications within the scope of the invention be covered by the appended claims.

Claims

1. a. brazzein; b. at least one aromatic component selected from the group consisting of furfural, ethyl furanone, maltol, furfural, 5 - methyl furfural, vanillin, and combinations thereof; and c. at least one sweetener selected from the group consisting of steviol glycosides, mogrosides, dihydrochalcone, and combinations thereof A flavor composition comprising.

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

3. The flavor composition according to claim 1, wherein the mogroside is selected from the group consisting of gros mogroside I, mogroside IA, mogroside IE, 1l - oxo mogroside IA, mogroside II, mogroside IIA, mogroside IIB, mogroside IIE, 7 - oxo mogroside IIE, mogroside III, mogroside Hie, 1l - oxo mogroside HIE, 11 - deoxymogroside III, mogroside IV, mogroside IVA1, l - oxo mogroside IV, 1l - oxo mogroside IV A, mogroside V, isomogroside V, 1l - deoxymogroside V, 7 - oxo mogroside V, 11 - oxo mogroside V, isomogroside V, mogroside VI, mogrolol, 1 - oxo mogrolol, cyanomenoside I, and combinations thereof.

4. A consumable product comprising the flavor composition according to claim 1.

5. a. brazzein; b. At least one sweetening agent selected from the group consisting of steviol glycosides, mogrosides, dihydrochalcones, and combinations thereof; and c. At least one taste modifier selected from the group consisting of chlorogenic acid, choline chloride, N - oleoylproline, N - oleoylvaline, N - oleoylserine, N - oleoylserine, N - oleoyl aspartic acid, N - acylated methionine sulfoxide, and combinations thereof, A flavor composition comprising the same.

6. A consumable product comprising the flavor composition according to claim 5.

7. a. At least one sweetener; and b. A flavor composition comprising brazzein; at least one aromatic component selected from the group consisting of furanone, ethyl furanone, maltol, furfural, 5 - methyl furfural, vanillin, and combinations thereof; and at least one sweetening agent selected from the group consisting of steviol glycosides, mogrosides, dihydrochalcones, and combinations thereof; A consumable product comprising the same, wherein at least one sweetener is present in a sweetening amount.

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

9. The consumable product according to claim 7, wherein at least one aromatic component is present at a concentration of 0.01 ppm to 20 ppm.

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

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