Composition for reducing saltiness and its use

Abstract

To provide a taste-modifying composition that reduces the saltiness of sodium salts, such as sodium bicarbonate; the use of such a taste-modifying composition to reduce the saltiness of sodium salts; and a composition (such as an edible composition or an oral care composition) comprising a sodium salt and a taste-modifying composition. [Solution] below: (a) Glucosylated natural steviol glycoside; (b) 4-amino-5,6-dimethylthieno[2,3-d]pyrimidine-2(1H)-one or a salt thereof; (c) sucralose; and (d) Oxacyclohexadecane-2-one A taste-modifying composition comprising two or more combinations of the following.

Description

Technical Field

[0001] Cross - reference to Related Applications This application claims the benefit of priority of U.S. Provisional Application No. 63 / 029,132, filed on May 22, 2020, and European Patent Application No. 20178577.1, filed on Jun. 5, 2020, the entire contents of which are hereby incorporated by reference in their entirety.

[0002] The present disclosure generally provides taste - modifying compositions that mitigate the saltiness of sodium salts, such as sodium bicarbonate. In some aspects, the present disclosure provides the use of such taste - modifying compositions for mitigating the saltiness of sodium salts. In some other aspects, the present disclosure provides compositions (such as edible compositions or oral care compositions) that include a sodium salt and a taste - modifying composition. In some embodiments, such compositions are in the form of food products, beverage products, or oral care products (such as toothpastes, mouthwashes, etc.).

[0003] Description of Related Art The gustatory system provides sensory information about the chemical composition of the external world. Gustatory transduction is one of the more sophisticated forms of chemically - induced sensation in animals. Gustatory signaling is found throughout the animal kingdom, from simple metazoans to the most complex vertebrates. Mammals are thought to have five basic taste modalities: sweet, bitter, sour, salty, and umami.

[0004] Saltiness is generally caused by the presence of sodium cations in a composition that comes into contact with the tongue or oral cavity. These sodium cations can be sources of ingestible ingredients, such as sodium chloride and sodium bicarbonate. At low concentrations, humans generally find the saltiness caused by sodium cations pleasant. However, this is not true at higher concentrations. Nevertheless, some products may require a certain concentration of sodium cations to ensure the effective function of the composition. The inclusion of sodium bicarbonate in toothpaste and other oral care compositions is one example. In these cases, it may be desirable to include additional ingredients that reduce the user's perception of saltiness.

[0005] Because the molecular basis of human salt taste perception is not well understood, few compounds that effectively reduce salt taste perception in various products are known. Therefore, there is a continuing need to discover new compositions that can effectively reduce salt taste perception in humans.

[0006] Summary of the Invention This disclosure relates to a discovery that certain compositions exhibit unexpected effectiveness in reducing the perception of saltiness caused by the presence of sodium cations in food, beverage, or oral care products.

[0007] In the first aspect, this disclosure is as follows: (a) Glucosylated natural steviol glycoside; (b) 4-amino-5,6-dimethylthieno[2,3-d]pyrimidine-2(1H)-one or a salt thereof; (c) sucralose; and (d) Oxacyclohexadecane-2-one The present invention provides a taste-modifying composition comprising two or more combinations of the following.

[0008] In some embodiments, the composition includes an additional high-intensity sweetener. In some further embodiments, the composition includes a flavoring agent.

[0009] In a second embodiment, the disclosure provides the use of the taste-modifying composition of the first embodiment for reducing the saltiness of a flavored product. In some embodiments, the flavored product is a food product or a beverage product. In some other embodiments, the flavored product is an oral care product, such as toothpaste or mouthwash.

[0010] In a third embodiment, the disclosure provides a method for reducing the saltiness of a flavored product, comprising introducing a taste-modifying composition of the first embodiment into the flavored product. In some embodiments, the flavored product is a food product or a beverage product. In some other embodiments, the flavored product is an oral care product, such as toothpaste or mouthwash. In some embodiments, the flavored product contains a sodium salt, such as sodium chloride, sodium bicarbonate, or a combination thereof.

[0011] In a fourth aspect, the disclosure provides a flavored product comprising the taste-modifying composition of the first aspect and a sodium salt, such as sodium chloride, sodium bicarbonate, or a combination thereof. In some embodiments, the flavored product is a food product or a beverage product. In some other embodiments, the flavored product is an oral care product, such as toothpaste or mouthwash.

[0012] Further aspects and embodiments are described in the following detailed description, drawings, abstract, and claims.

[0013] Detailed explanation The following detailed description specifies various aspects and embodiments provided herein. The description is intended to be read from the perspective of those skilled in the art. Therefore, information that is well known to such people will not necessarily be included.

[0014] definition The following terms and expressions have the meanings set forth below unless otherwise specified herein. This disclosure may also use other terms and expressions not expressly defined herein. Such other terms and expressions have the meanings to those skilled in the art in the context of this disclosure. In some cases, a term or expression may be defined in the singular or plural form. In such cases, it will be understood that any singular term may include its plural counterpart, and vice versa, unless expressly indicated otherwise.

[0015] In this specification, “sweetener,” “sweetener,” “sweet substance,” or “sweet compound” refers to a compound that produces a detectable sweet flavor in a subject or an ingestible salt thereof, such as a compound that activates the T1R2 / T1R3 receptor in vitro.

[0016] As used herein, the singular forms "a," "an," and "the" refer to multiple objects unless otherwise clearly specified in the context. For example, a reference to "a substituent" includes not only a single substituent but also two or more substituents, etc.

[0017] Where used herein, “for example,” “for instance,” “etc.,” or “including” are intended to provide examples that further clarify the more general subject matter. Unless otherwise expressly indicated, such examples are given solely to aid in understanding the embodiments illustrated in this disclosure and are not intended to be limiting in any way. Furthermore, these expressions do not indicate any preference of any kind for the embodiments of the disclosure.

[0018] As used herein, “comprise,” “comprises,” “comprising,” or “comprised of” refers to an open group, meaning that the group may include additional members beyond those explicitly listed. For example, the expression “includes A” means that A must be present, but other members may also be present. The terms “include,” “have,” and “composed of,” as well as their grammatical variations, have the same meaning. In contrast, “consist of,” “consists of,” or “consisting of” refers to a closed group. For example, the expression “consisting of A” means that only A and A exist.

[0019] As used herein, “optionally” means that the events described thereafter may or may not occur. In some embodiments, none of the optional events occur. In some other embodiments, none of the optional events occur one or more times.

[0020] Where used herein, “or” should be given its broadest reasonable interpretation and should not be limited to one interpretation or the other. For this reason, the expression “including A or B” means that A may exist and B may not exist, or B exists and A does not exist, or both A and B exist. Furthermore, if A defines a class that may have multiple members, for example, A1 and A2, then one or more members of the class may exist simultaneously.

[0021] Other terms, if not included in this section, are defined elsewhere in this specification.

[0022] Taste modification composition In at least one embodiment, this disclosure is: (a) Glucosylated natural steviol glycoside; (b) 4-Amino-5,6-dimethylthieno[2,3-d]pyrimidin-2(1H)-one or a salt thereof; (c) Sucralose; and (d) Oxacyclohexadecane-2-one To provide a taste-modifying composition comprising a combination of two or more of the above.

[0023] The taste-modifying composition can comprise any combination of two or more of the aforementioned compounds or classes of compounds. In some embodiments, the taste-modifying composition comprises a combination of compounds selected from both (a) and (b). In some embodiments, the taste-modifying composition comprises a combination of compounds selected from both (a) and (c). In some embodiments, the taste-modifying composition comprises a combination of compounds selected from both (a) and (d). In some embodiments, the taste-modifying composition comprises a combination of compounds selected from both (b) and (c). In some embodiments, the taste-modifying composition comprises a combination of compounds selected from both (b) and (d). In some embodiments, the taste-modifying composition comprises a combination of compounds selected from both (c) and (d). In some embodiments, the taste-modifying composition comprises a combination of compounds selected from each of (a), (b) and (c). In some embodiments, the taste-modifying composition comprises a combination of compounds selected from each of (a), (b) and (d). In some embodiments, the taste-modifying composition comprises a combination of compounds selected from each of (a), (b) and (d). In some embodiments, the taste-modifying composition comprises a combination of compounds selected from each of (a), (c) and (d). In some embodiments, the taste-modifying composition comprises a combination of compounds selected from each of (b), (c) and (d). In some embodiments, the taste-modifying composition comprises a combination of compounds selected from each of (a), (b), (c) and (d).

[0024] As used herein, the term "natural steviol glycoside" refers to steviol glycosides naturally found in the plants of Stevia rebaudiana, Stevia phlebophylla or Rubus chingii. Such compounds are glycosides of steviol, which is a diterpene. Some non-limiting examples include stevioside, rebaudioside A, rebaudioside C, dulcoside A, and the like. As used herein, the term "glucosylated natural steviol glycoside" refers to a compound obtained by enzymatic glucosylation of a natural steviol glycoside to increase the degree of glucosylation. As used herein, the term "GSG" is used interchangeably with "glucosylated natural steviol glycoside".

[0025] For class (a), any suitable GSG can be used. Therefore, the GSG may have any suitable degree of additional glucosylation and any suitable type of glucosylation. In some embodiments, the GSG used in the taste-modifying composition has a degree of glucosylation of at least 1.0, i.e., at least 1 mole of glucose enzymatically added to the natural steviol glycoside per mole of natural steviol glycoside. In some other embodiments, the GSG used in the taste-modifying composition has a degree of glucosylation of at least 1.1, or at least 1.2, or at least 1.3, or at least 1.4, or at least 1.5, or at least 1.6, or at least 1.7, or at least 1.8, or at least 1.9, or at least 2.0, or at least 2.1, or at least 2.2, or at least 2.3, or at least 2.4, or at least 2.5. The glucosylation may be of any suitable type. For example, in some embodiments, the glucose enzymatically added to the natural steviol glycoside is α-glucose, β-glucose, or a combination thereof. In some embodiments, the glucose enzymatically added to the natural steviol glycoside is α-glucose. In some embodiments, the glucose enzymatically added to the natural steviol glycoside is β-glucose. In some embodiments, the glucose enzymatically added to the natural steviol glycoside is a combination of α-glucose and β-glucose. The glucose added by enzymatic glucosylation can be incorporated by any preferred linkage. Typically, the added glucose unit is attached to a glucose unit of another glucose already present on the natural steviol glycoside. In some embodiments, the enzymatically added glucose unit is added via a 1,6 linkage, i.e., the glucose unit is added via position 1 of the added glucose unit and position 6 of a glucose unit already present on the natural steviol glycoside. In some other embodiments, the enzymatically added glucose unit is added via a 1,4 linkage. In some other embodiments, the glucose units that are enzymatically added are added via 1,2 bonds.

[0026] For class (b), 4-amino-5,6-dimethylthieno[2,3-d]pyrimidine-2(1H)-one or any preferred salt thereof may be used. In some embodiments, the taste-modifying compositions disclosed herein include a hydrochloride salt of 4-amino-5,6-dimethylthieno[2,3-d]pyrimidine-2(1H)-one.

[0027] Regarding class (c), the term "sucralose" refers to 1,6-dichloro-1,6-dideoxy-β-D-fructofuranosyl-4-chloro-4-deoxy-α-D-galactopyranoside.

[0028] Regarding class (d), "oxacyclohexadecan-2-one" refers to compounds with that name, which are also cyclopentadecanolides.

[0029] Compounds of groups (a), (b), (c), and (d) can be present in the taste-modifying composition in any preferred ratio to each other. In some embodiments where both compounds of class (a) and class (b) are present, the weight-to-weight ratio of the compounds of class (a) and class (b) is in the range of 1.0:0.8 to 1.0:2.4 or 1.0:1.2 to 1.0:2.0. In some embodiments where both compounds of class (a) and class (c) are present, the weight-to-weight ratio of the compounds of class (a) and class (c) is in the range of 1.0:0.8 to 1.0:2.4 or 1.0:1.2 to 1.0:2.0. In some embodiments where both compounds of class (a) and class (d) are present, the weight-to-weight ratio of the compounds of class (a) and class (d) is in the range of 1:1 to 20:1 or 2:1 to 10:1. In some embodiments where both class (b) and class (c) compounds are present, the weight-to-weight ratio of the class (b) and class (c) compounds is in the range of 1:3 to 3:1 or 1:2 to 2:1. In some embodiments where both class (b) and class (d) compounds are present, the weight-to-weight ratio of the class (b) and class (d) compounds is in the range of 2:1 to 30:1 or 3:1 to 20:1. In some embodiments where both class (c) and class (d) compounds are present, the weight-to-weight ratio of the class (c) and class (d) compounds is in the range of 2:1 to 30:1 or 3:1 to 20:1.

[0030] The taste-modifying composition may contain other suitable ingredients, such as additional sweeteners, flavorings, carriers, binders, cooling agents, etc.

[0031] For example, in some embodiments, the taste-modifying composition includes caloric sugar, such as sucrose, glucose, fructose (e.g., in the form of high-fructose corn syrup), or any combination thereof. In some embodiments, the taste-modifying composition includes one or more rebaudiosides (such as rebaudioside A, rebaudioside D, rebaudioside E, rebaudioside M, or any combination thereof). Generally, the concentration of rebaudioside (such as rebaudioside A) is about 20 to 50 times higher than the concentration of sucralose described above. In some embodiments, the taste-modifying composition includes one or more high-intensity artificial sweeteners, such as acesulfame potassium, aspartame, cyclamate, neotame, etc. If any of these high-intensity artificial sweeteners are present in the taste-modifying composition, their concentrations are approximately the same as the concentrations of sucralose described above. In some other embodiments, the taste-modifying composition comprises one or more low-calorie carbohydrates or sugar alcohols, such as allulose, xylitol, erythritol, etc. In some other embodiments, the taste-modifying composition comprises, for example, monk fruit juice or extract, or mogroside III, mogroside IV, mogroside V, siamenoside I, isomogroside V, mogroside IV E Isomogloside IV E , isomogroside IV, mogroside III E The composition includes mogrosides as 11-oxomogroside V, one or more 1,6-α isomers of siamenoside I, and any combination thereof. Additional mogroside compounds that may be appropriately included in taste-modifying compositions are described in U.S. Patent Application Publication No. 2017 / 0119032.

[0032] Various other sweeteners may be included in the taste-modifying composition. Non-limiting examples include D-psicose, L-ribose, D-tagatose, L-glucose, L-fucose, L-arabinose, D-turanose, D-leucose, isomalt, lactitol, mannitol, sorbitol, maltodextrin, saccharin, alitame, cyclamic acid, tagatose, maltose, galactose, mannose, lactose, D-tryptophan, glycine, maltitol, lactitol, isomalt, hydrolyzed hydrogenated starch (HSH), chemically modified mogrosides (glucosylated mogrosides, etc.), carrelame and other guanidine-based sweeteners, honey, Jerusalem artichoke syrup, licorice root, monk fruit (fruit, powder or extract), lucuma (fruit, powder or extract), maple sap (e.g., Acer saccharum). (including sap extracted from Acer nigrum, Acer rubrum, Acer saccharinum, Acer platanoides, Acer negundo, Acer macrophyllum, Acer grandidentatum, Acer glabrum, and Acer mono), maple syrup, maple sugar, walnut sap (e.g., Juglans cinerea, Juglans nigra, Juglans ailatifolia, Juglans regia) (including sap extracted from Betula regia), birch sap (e.g., Betula papyrifera, Betula alleghaniensis, Betula lenta, Betula nigra, Betula populifolia, Betula pendula)(Including sap extracted from pendula), sycamore sap (e.g., sap extracted from Platanus occidentalis), ironwood sap (e.g., sap extracted from Ostrya virginiana), muscovado, molasses (e.g., waste 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, crystalline fruit juice, caramel, carbitol, carob syrup, refined sugar, hydrolyzed hydrogenated starch, hydrolyzed cane juice, hydrolyzed starch, invert sugar, anethole, arabinogalactan, arrowe, syrup, P-4000, acesulfame potassium (also called acesulfame K or ace-K), alitame (also called acalame), advantame, aspartame, bayon Baiyunoside, neotame, benzamide derivatives, bernadame, canderel, kaleraam and other guanidine-based sweeteners, vegetable fiber, corn sugar, coupling sugar, curculin, cyclamate, cyclocarioside I, demerara, dextran, dextrin, saccharified malt, dulcin, sucrose, valzin, dulcoside A, dulcoside B, emulin, enoxolone, maltodextrin, saccharin, estragole, ethylmaltol, glucin, gluconic acid, gluconol, glucosamine, glucuronic acid, glycerol, glycine, glycyphillin, glycyrrhizin, glycylretinic acid monoglucuronide, golden sugar, yellow sugarSugar), golden syrup, granulated sugar, Gynostemma pentaphyllum, hernandulcin, isomerized sugar, jallab, chicory root dietary fiber, kynurenine derivatives (including N'-formyl-kynurenine, N'-acetyl-kynurenine, and 6-chloro-kynurenine), galactitol, litesse, ligicane, lycasin, ruguzum, guanidine, falernum, mavinrin I, mavinrin II, maltol, maltisorb, maltodextrin, maltotriol, mannosamine, miraculin, starch syrup, mogrosides (e.g., mogroside IV, mogroside V, and neomogroside), muclodiol, nanosugar Sugar), naringin dihydrochalcone, neohesperidin dihydrochalcone, nib sugar, nigerooligosaccharide, norbu, orge syrup, osradin, pekmez, pentazin, periandrin I, perillaldehyde, perillartin, petphyllum, phenylalanine, flomisoside I, phlorodizin, phyllodulcin, polyglycitol syrup, polypodoside A, pterocarioside A, pterocarioside B, rebiana, refiner syrup, rub syrup, rubsoside, serigeain A, shugr, siamenoside I, siraitia grosvenorii Examples include grosvenorii), soy oligosaccharides, Splenda, SRI oxime V, steviol glycoside, steviol bioside, stevioside, strogen 1, 2 and 4, sucronate, sucronate, sugar, sucrose, phlorizin, super aspartame, tetrasaccharides, treitol, treacle, trilobtain, tryptophan and its derivatives (6-trifluoromethyl-tryptophan, 6-chloro-D-tryptophan), vanilla sugar, boremitol, birch syrup, aspartame-acesulfame, assugrin, and any combination or blend of any two or more of these.

[0033] The taste-modifying composition is not limited to certain embodiments, For example, acids including citric acid, phosphoric acid, ascorbic acid, sodium bisulfate, lactic acid, or tartaric acid; For example, bitter components including 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); For example, colorants containing caramel color, Red No. 40, Yellow No. 5, Yellow No. 6, Blue No. 1, Red No. 3, purple carrot juice, black carrot juice, purple sweet potato, vegetable juice, fruit juice, beta-carotene, turmeric, curcumin, or titanium dioxide; For example, preservatives containing sodium benzoate, potassium benzoate, potassium sorbate, sodium metabisulfate, sorbic acid, or benzoic acid; For example, antioxidants including ascorbic acid, calcium disodium EDTA, α-tocopherol, mixed tocopherols, rosemary extract, grape seed extract, resveratrol, or sodium hexametaphosphate; For example, resveratrol, CoQ10, omega-3 fatty acids, theanine, choline chloride (citocoline), fibersol, inulin (chicory root), taurine, Korean ginseng extract, guarana extract, ginger extract, L-phenylalanine, L-carnitine, L-tartrate, D-gluconolactone, inositol, bioflavonoids, echinacea, ginkgo biloba, yerba mate, flaxseed oil, garcinia cambogia. Cambogia peel extract, white tea extract, ribose, milk thistle extract, grape seed extract, pyridoxine HCl (vitamin B6), cyanocobalamin (vitamin B12), niacinamide (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; For example, clouding agents containing ester gum, brominated vegetable oil (BVO), or sucrose acetate isobutyrate (SAIB); For example, buffering agents containing sodium citrate, potassium citrate, or salts; For example, propylene glycol, ethyl alcohol, glycerin, gum arabic (acacia gum), maltodextrin, modified corn starch, dextrose, natural flavors, natural flavors containing other natural flavors (natural flavor WONF), natural and artificial flavors, artificial flavors, silicon dioxide, magnesium carbonate or tricalcium phosphate; or For example, pectin, xanthan gum, carboxymethylcellulose (CMC), polysorbate 60, polysorbate 80, medium-chain triglyceride, cellulose gel, cellulose gum, sodium caseinate, processed food starch, acacia gum, starch and stabilizers containing inulin or carrageenan. This may include any additional ingredients or combinations of ingredients commonly used in food and beverage products.

[0034] When dissolved or suspended in an aqueous medium, the taste-modifying composition may have any preferred pH, such as a lower pH or a neutral pH. Examples of lower and neutral pH ranges include, but are not limited to, 1.5–9.0, 2.5–8.5, 3.0–8.0, 3.5–7.5, and 4.0–7.

[0035] An ingestible composition defined according to any of the embodiments described above may, in a particular embodiment, also include one or more additional flavor-modifying compounds, such as compounds that enhance sweetness (e.g., hesperetin, naringenin, etc.), compounds that suppress bitterness, compounds that enhance umami, compounds that reduce sourness or licorice flavor, compounds that enhance saltiness, compounds that enhance the cooling effect, or any combination thereof.

[0036] In some embodiments, the taste-modifying compositions disclosed herein include one or more sweetness-enhancing compounds. Such sweetness-enhancing compounds include, but are not limited to, naturally occurring compounds such as hesperitin, naringenin, leufolin, glucosylated steviol glycosides, licorice-derived glucuronates, aromadendrin-3-O-acetate, or other similar flavonols or flavonoids, or synthetic compounds such as any compounds described in U.S. Patent Nos. 8,541,421; 8,815,956; 9,834,544; 8,592,592; 8,877,922; 9,000,054; and 9,000,051, as well as any compounds described in U.S. Patent Application Publication No. 2017 / 0119032. Some preferred examples include 3-((4-amino-2,2-dioxo-1H-benzo[c][1,2,6]thiadiazine-5-yl)oxy)-2,2-dimethyl-N-propyl-propanamide, N-(1-((4-amino-2,2-dioxo-1H-benzo[c][1,2,6]-thiadiazine-5-yl)oxy)-2-methyl-propane-2-yl)isonicotinamide or any combination thereof.

[0037] In some further embodiments, the taste-modifying compositions disclosed herein include one or more other umami or flavor-enhancing compounds. Such umami-enhancing compounds include, but are not limited to, naturally derived compounds such as erucamide, or synthetic compounds such as any compounds described in U.S. Patent No. 8,735,081; U.S. Patent No. 8,124,121; and U.S. Patent No. 8,968,708.

[0038] In some further embodiments, the taste-modifying compositions disclosed herein include one or more cooling-enhancing compounds. Such cooling-enhancing compounds include, but are not limited to, naturally occurring compounds such as menthol or its analogues, or synthetic compounds such as any compounds described in U.S. Patent No. 9,394,287 and U.S. Patent No. 10,421,727.

[0039] In some further embodiments, the taste-modifying compositions disclosed herein include one or more bitterness-suppressing compounds. Such bitterness-suppressing compounds include, but are not limited to, naturally occurring compounds such as menthol or its analogues, or synthetic compounds such as any compounds described in U.S. Patent No. 8,076,491; U.S. Patent No. 8,445,692; and U.S. Patent No. 9,247,759.

[0040] In some further embodiments, the taste-modifying compositions disclosed herein include one or more texture-modifying compounds. Examples of such texture-modifying compounds include, but are not limited to, tannins, cellulosic materials, and bamboo powder.

[0041] In some further embodiments, the taste-modifying compositions disclosed herein include 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.

[0042] In certain embodiments, the taste-modifying compositions disclosed herein may contain cyclosal. When cyclosal is present, it is present in a relative concentration similar to that of oxacyclohexadecan-2-one.

[0043] The taste-modifying composition can be in any suitable form. For example, in some embodiments, the composition is in solid form, such as a solid powder. In some such embodiments, the composition also includes a solid carrier, such as a carbohydrate. In some other embodiments, the taste-modifying composition is in the form of a liquid solution or suspension. Such liquid form may be aqueous, non-aqueous, or an emulsion, such as an oil-in-water or water-in-oil emulsion. In some embodiments, the taste-modifying composition is incorporated into a flavored product, such as a food or beverage product, or an oral care product, such as toothpaste or mouthwash.

[0044] In some embodiments, the flavor-modifying composition comprises one or more flavorings or any other additives described in H. Mitchell, SWEETENERS AND SUGAR ALTERNATIVES IN FOOD TECHNOLOGY, Blackwell Publishing Ltd, 2006. As used herein, the term “flavoring” includes flavors known to those skilled in the art, such as natural and artificial flavors. These flavorings may be selected from synthetic flavoring oils and flavorings or aromatic oils, oleoresins and extracts derived from plants, leaves, flowers, fruits, etc., and combinations thereof. Non-limiting representative flavoring oils include spearmint oil, cinnamon oil, wintergreen oil (methyl salicylate), peppermint oil, mint oil, clove oil, bay oil, anise oil, eucalyptus oil, thyme oil, thuja oil, nutmeg oil, allspice, sage oil, mace, khentol oil, and cassia oil. Similarly useful flavorings include artificial, natural, and synthetic fruit flavors, such as vanilla, as well as 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 fruits, mango, mangosteen, pomegranate, and papaya.Other possible flavors include milk, butter, cheese, cream, and yogurt; vanilla; tea or coffee flavors, such as green tea, oolong tea, black tea, cocoa, chocolate, and coffee; mint flavors, such as peppermint, spearmint, and mint; spicy flavors, such as asafoetida, ajwain, anise, angelica, fennel, allspice, cinnamon, chamomile, mustard, cardamom, caraway, cumin, clove, pepper, coriander, sassafras, savory, and sansho (Japanese pepper). Flavors include fructus, perilla, juniper berry, ginger, star anise, horseradish, thyme, tarragon, dill, chili pepper, nutmeg, basil, marjoram, rosemary, bay leaf, and wasabi; alcohol flavors, such as wine, whiskey, brandy, rum, gin, and liqueur; floral flavors; and vegetable flavors, such as onion, garlic, cabbage, carrot, celery, mushroom, and tomato. These flavorings can be used in liquid or solid form and individually or in combination. Commonly used flavors, whether used individually or in combination, include mint, such as peppermint, menthol, spearmint, artificial vanilla, cinnamon derivatives, and various fruit flavors. Flavors, especially mint flavors when used in combination with cooling agents, can also provide breath-freshening properties.

[0045] Flavorings, especially mint flavors when used in combination with cooling agents, can also provide breath-freshening properties. These flavorings can be used in liquid or solid form and can be used individually or in combination. Other useful flavorings include aldehydes and esters, such as cinnamyl acetate, cinnamaldehyde, citral diethyl acetal, dihydrocarbyl acetate, eugenyl formate, and p-methylanisole, which can be used. In general, any flavoring or food additive as described in the U.S. National Academy of Sciences' "CHEMICALS USED IN FOOD PROCESSING," publication 1274, pp. 63-258, can be used.

[0046] Further examples of aldehyde flavorings include acetaldehyde (apple), benzaldehyde (cherry, almond), anisaldehyde (licorice, anise), cinnamaldehyde (cinnamon), citral, i.e., α-citral (lemon, lime), neral, i.e., β-citral (lemon, lime), decanal (orange, lemon), ethyl vanillin (vanilla, cream), heliotrope, i.e., piperonal (vanilla, cream), vanillin (vanilla, cream), α-amyl cinnamaldehyde (spicy fruity flavor), butyraldehyde (butter, cheese), varellealdehyde (butter, Examples of flavorings include, but are not limited to, those found in cheese, citronellal (modified, many varieties), decanal (citrus fruits), aldehyde C-8 (citrus fruits), aldehyde C-9 (citrus fruits), aldehyde C-12 (citrus fruits), 2-ethylbutyraldehyde (berries), hexenal, i.e., trans-2 (berries), tollaldehyde (cherries, almonds), veratrolaldehyde (vanilla), 2,6-dimethyl-5-heptenal, i.e., melonal (melon), 2,6-dimethyloctanal (unripe fruit), and 2-dodecenal (citrus fruits, mandarin), as well as cherry, grape, strawberry shortcake, and mixtures thereof. These lists of flavorings are illustrative and are not intended to limit the term “flavorings” in general or the scope of this disclosure.

[0047] In certain embodiments, mint flavorings containing menthol and related compounds, or other breath freshening compounds, can be combined with cooling agents as described in U.S. Patent No. 9,394,287 and U.S. Patent No. 9,732,071. Additional examples of cooling agents include 5-methyl-2-(propan-2-yl)cyclohexyl-N-ethyloxamate, N-ethyl-p-menthanecarboxamide (WS-3, also known as menthane-3-carboxylic acid-N-ethylamide), N-2,3-trimethyl-2-isopropylbutanamide (WS-23), menthyl lactate (Frescolat® ML), menthol glycerin acetal (Frescolat® MGA), monomentyl succinate (Physcool®), and glutaric acid. Monomenthyl, O-menthyl-glycerin, menthyl-N,N-dimethylsuccinamate, N-(4-cyanomethylphenyl)-p-menthanecarboxamide, N-(2-(pyridine-2-yl)ethyl)-3-p-menthanecarboxamide, menthol and menthol derivatives (e.g., L-menthol, D-menthol, racemic menthol, isomenthol, neoisomenthol, neomenthol), menthyl ethers (e.g., (I-menthoxy)-1,2-propanediol, (I-menthoxy)-2-methyl-1,2-propanediol, 1-menthyl methyl ether), menthyl esters (e.g., menthyl formate, menthyl acetate, menthyl isobutyrate, menthyl lactate, L-menthyl-L-lactate, L-menthyl-D-lactate, menthyl-(2-methoxy)acetate, menthyl-(2-methoxyethoxy)acetate, menthyl pyroglutamate), N-(4-cyanomethylphenyl)-p-menthanecarboxamide, N-(2-(pyridine-2-yl)ethyl)-3-p-menthanecarboxamide, menthyl carbonate (e.g., menthyl pro Pyrene glycol carbonate, menthyl ethylene glycol carbonate, menthyl glycerin carbonate or mixtures thereof), menthane carboxylic acid amides (e.g., menthane carboxylic acid-N-ethylamide [WS3], N-α-(menthane-carbonyl)glycine ethyl ester [WS5], menthane carboxylic acid-N-(4-cyanophenyl)amide, menthane carboxylic acid-N-(alkoxyalkyl)amide), menthone and menthone derivatives (e.g., L-menthing glycerin ketal), 2,3-dimethyl-2-(2- Propyl)-butyric acid derivatives (e.g., 2,3-dimethyl-2-(2-propyl)-butyric acid-N-methylamide [WS23]), isopuregol or its esters (1-(-)-isopulegol, 1-(-)-isopulegol acetate), menthane derivatives (e.g., p-menthane-3,8-diol), N-(4-cyanomethylphenyl)-p-menthanecarboxamide, N-(2-(pyridine-2-yl)ethyl)-3-p-menthanecarboxamide, cubebol or synthetic or natural mixtures containing cubebol, cycloalkyl Dione derivatives of pyrrolidone derivatives (e.g., 3-methyl-2(1-pyrrolidinyl)-2-cyclopenten-1-one) or tetrahydropyrimidine-2-one (e.g., ishirin or related compounds as described in International Publication No. 2004 / 026840), N-(4-cyanomethylphenyl)-p-menthanecarboxamide, N-(2-(pyridine-2-yl)ethyl)-3-p-menthanecarboxamide, menthyl ether (e.g., (I-menthoxy)-1,2-propanediol, (I-menthoxy)-2-methyl-1,2-propanediol), more polar menthyl esters (e.g., menthyl lactate, L-menthyl-L-lactate, L-menthyl-D-lactate, menthyl-(2-methoxy)acetate, menthyl-(2-methoxyethoxy)acetate, menthyl pyroglutamate), menthyl carbonate (e.g., menthyl propylene glycol carbonate, menthyl ethylene glycol carbonate, menthyl glycerin carbonate), semi-esters of menthol and dicarboxylic acids or their derivatives (e.g.) For example, monomenthyl succinate, monomenthyl glutarate, monomenthyl malonate, O-menthyl succinate ester-N,N-(dimethyl)amide, O-menthyl succinate ester amide), 3,4-methylenedioxycinnamate-N-cyclohexyl-N-2-pyridylamide, isopropyl-(5-methoxy-2-pyridine-2-ylpyrimidine-4-yl)amine, 3,4,6,7,11b,12-hexahydro-3,3-dimethyl-spiro[13H-dibenzo[a,f]quinolidine-1- Examples include -3,2'-[1,3]dithiolane]-1(2H)-one and 5,6,10b,11-tetrahydro-3-methyl-spiro[12H-benzo[a]flo[3,4-f]quinoridine-1- -2,2'-[1,3]dithiolane]-1(3H)-one. Compounds selected from the group consisting of 5-methyl-2-(propan-2-yl)cyclohexyl-N-ethyloxamate, N-ethyl-p-menthanecarboxamide (WS-3, also known as menthane-3-carboxylic acid-N-ethylamide), menthyl lactate (Frescolat® ML), menthong glycerin acetal (Frescolat® MGA), N-(4-cyanomethylphenyl)-p-menthanecarboxamide, and (I-menthoxy)-1,2-propanediol are most preferred as cooling compounds.

[0048] Usage and Method In at least one other embodiment, the present disclosure provides the use of the aforementioned embodiments and the taste-modifying compositions of the same embodiment for reducing the saltiness of flavored products.

[0049] In a related aspect, the Disclosure provides a method for reducing the saltiness of a flavored product, which includes introducing the taste-modifying compositions of the aforementioned aspects and embodiments into the flavored product.

[0050] In relation to these embodiments, the flavored product may be any flavored product according to the following embodiments and examples. In some embodiments, the flavored product is a beverage product, such as fortified 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 beverages, nectar, vegetable juice, vegetable-flavored juice, sports drinks, nutritional drinks, fortified water beverages, vitamin-fortified water, near-water beverages, coconut water, tea beverages, coffee, cocoa beverages, milk-containing beverages, cereal extract-containing beverages, and smoothies. In some other embodiments, the flavored product is a food product, such as packaged meals, canned foods, meal replacements, etc. In some embodiments, the flavored product is an oral care product, such as toothpaste or mouthwash.

[0051] In some embodiments, the flavored article contains a sodium cation source such as sodium bicarbonate or sodium chloride. In embodiments in which the flavor-modifying compositions of the above embodiments are incorporated into or introduced into a flavored product, the concentration is such that the sum of all components of classes (a), (b), (c), and (d) is in the range of 10 ppm to 2000 ppm, or 20 ppm to 1500 ppm, or 30 ppm to 1200 ppm, or 50 ppm to 1000 ppm, or 100 ppm to 800 ppm, where "ppm" is measured on a weight / weight basis based on the total weight of the flavored product. In embodiments where a sodium cation source such as sodium bicarbonate is present, the concentration ratio (w / w) of the sodium cation source to the total of all components of classes (a), (b), (c), and (d) is in the range of 25:1 to 10,000:1, or 50:1 to 8,000:1, or 100:1 to 7,000:1, or 200:1 to 6,000:1.

[0052] Flavored products In certain embodiments, the Disclosure provides a flavored product comprising any composition of the embodiments or embodiments described above. In some embodiments, the flavored product is a beverage product, such as soda, flavored water, or tea. In some other embodiments, the flavored product is a food product, such as yogurt.

[0053] In embodiments where the flavored product is a beverage, the beverage can be selected from the group consisting of fortified 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 beverages, nectar, vegetable juice, vegetable-flavored juice, sports drinks, nutritional drinks, fortified water beverages, vitamin-fortified water, near-water beverages, coconut water, tea beverages, coffee, cocoa beverages, milk-containing beverages, cereal extract-containing beverages, and smoothies. In some embodiments, the beverage may be a soft drink.

[0054] In some embodiments, flavored products are oral care products. “Oral care product” means a personal care product or other product that, in the course of normal use, is held in the oral cavity for a sufficient time to come into contact with substantially all tooth surfaces and / or oral tissues for the purpose of oral activity, rather than being intentionally swallowed for the purpose of systemic administration of a particular therapeutic agent. Oral care compositions can take various forms, including toothpaste, toothpaste, toothpaste gel, subgingival gel, mouth rinse, mousse, foam, mouth spray, lozenges, chewable tablets, chewing gum, or denture products. Oral care compositions may be incorporated into strips or films for direct application to or attachment to the oral surface.

[0055] In some embodiments, flavored products are products designed to carry or deliver pharmaceuticals, such as certain active pharmaceutical ingredients (APIs). Such APIs may be over-the-counter (OTC) drugs, such as acetaminophen, as well as other OTC cough and cold medicines. In some embodiments, the API is a prescription drug.

[0056] In any aspect and certain embodiment of any embodiment described herein that refers to a flavored product, the flavored product is a non-naturally occurring product, such as a packaged food or beverage product.

[0057] Further, non-limiting examples of food and beverage products or formulations include sweet coatings, frostings or glazes on such products or entities included in the soup category, dried processed food category, beverage category, ready meal category, canned or preserved food category, frozen processed food category, chilled processed food category, snack food category, baked goods category, confectionery category, dairy product category, ice cream category, meal replacement category, pasta and noodle category, as well as the sauces, dressings, condiments category, baby food category, and / or spread category.

[0058] Generally, the soup category includes canned / preserved, dried, instant, chilled, UHT, and frozen soups. For the purposes of this definition, soup means a food prepared from meat, poultry, fish, vegetables, grains, fruits, and other ingredients, cooked in a liquid that may contain visible pieces of some or all of these ingredients. Soup may be clear (like broth) or thick (like chowder), smooth, pureed or chunky, ready to serve, semi-concentrated or concentrated, and can be served hot or cold as a side dish or main course, or as a snack (drinked like a beverage). Soup can be used as an ingredient to prepare other meal components and can range from broth (consommé) to sauce (cream or cheese-based soups).

[0059] The dried and cooking food category typically means: (i) cooking aids such as powders, granules, pastes, and concentrated liquid products, including concentrated bouillon, bouillon and bouillon-like products, sold separately as a finished product or as an ingredient in products, sauces and recipe mixes (regardless of technology); (ii) meal solution products such as dried and freeze-dried soups, including dried soup mixes, dried instant soups and dried ready-to-cook soups, and dried or room-temperature preparations of meals and single-serving dishes, including pasta, potato and rice dishes; and (iii) food decoration products such as seasonings, marinades, salad dressings, salad toppings, dips, breadcrumbs, batter mixes, shelf-stable spreads, liquid recipe mixes, concentrates, sauces or sauce mixes, sold as a finished product or as an ingredient in products, whether dried, liquid or frozen.

[0060] The beverage category typically includes, but is not limited to, carbonated and still beverages, alcoholic and non-alcoholic beverages, ready-to-drink beverages, liquid concentrates for preparing beverages such as soda, and dry powdered beverage precursor mixes, meaning beverages, beverage mixes, and concentrates. The beverage category also includes alcoholic beverages, soft drinks, sports drinks, isotonic beverages, and hot drinks. Alcoholic beverages include, but are not limited to, beer, cider / pear wine, FAB, wine, and spirits. Soft drinks include carbonated beverages such as cola and non-cola carbonated beverages; fruit juices such as juices, nectars, juice drinks, and fruit-flavored beverages; bottled drinking water including sparkling water, natural water, and purified / table water; functional beverages, which may be carbonated or still, including sports, nutrition, or elixir drinks; and concentrates such as ready-to-drink liquids and powdered concentrates. Examples of hot or cold beverages include, but are not limited to, coffee or iced coffee, such as freshly brewed, instant, and compound coffee; tea or iced tea, such as black tea, green tea, white tea, oolong tea, and flavored tea; and other beverages containing flavored, malt, or plant-based powders, granules, blocks, or tablets mixed with milk or water.

[0061] The snack food category generally includes, but is not limited to, sweet and savory snacks and snack bars, and refers to any food that can serve as a light snack. Examples of snack foods include, but are not limited to, fruit snacks, chips / crisps, extruded snacks, tortillas / 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.

[0062] The baked goods category generally refers to any edible product whose preparation process 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, and any combination thereof.

[0063] The ice cream category generally refers to frozen desserts containing cream, sugar, and flavorings. Examples of ice cream include, but are not limited to, impulse ice cream; takeaway ice cream; frozen yogurt and homemade ice cream; and soy, oat, bean (e.g., adzuki beans and mung beans) and rice-based ice cream.

[0064] The confectionery category generally refers to sweet edible products. Examples of confectionery include, but are not limited to, candies, gelatin, chocolate confectionery, sugar candies, gum, and any compound products.

[0065] The meal replacement category generally refers to any food product intended to replace a regular meal, particularly for people concerned with health or fitness. Examples of meal replacements include, but are not limited to, diet products and recovery products.

[0066] The ready meal category generally refers to any food that can be served as a meal without extensive preparation or processing. Ready meals include products in which manufacturers have added recipe "skills" to achieve a high degree of readyness, completeness, and convenience. Examples of ready meals include, but are not limited to, canned / preserved, frozen, dried, and refrigerated ready meals; dinner mixes; frozen pizzas; refrigerated pizzas; and prepared salads.

[0067] The pasta and noodle category includes canned, dried, and chilled / fresh pasta; as well as any pasta and / or noodles, including but not limited to plain, instant, chilled, frozen, and snack noodles.

[0068] The canned / preserved food category includes, but is not limited to, canned / preserved meats and meat products, fish / seafood, vegetables, tomatoes, beans, fruits, ready meals, soups, pasta, and other canned / preserved foods.

[0069] The frozen processed foods category includes, but is not limited to, frozen processed red meat, processed chicken, processed fish / seafood, processed vegetables, meat substitutes, processed potatoes, bakery products, desserts, ready meals, pizzas, soups, noodles, and other frozen foods.

[0070] The dried processed foods category includes, but is not limited to, rice, dessert mixes, dried ready meals, dried soups, instant soups, dried pasta, plain noodles, and instant noodles. The chilled processed foods category includes, but is not limited to, chilled processed meats, processed fish / seafood products, lunch kits, fresh cut fruit, ready meals, pizzas, cooked salads, soups, fresh pasta, and noodles.

[0071] The Sauces, Dressings and Condiments category includes, but is not limited to, tomato pastes 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, pickles, and other sauces, dressings and condiments.

[0072] The baby food category includes, but is not limited to, milk or soy-based formulas, as well as prepared, dried, and other baby foods.

[0073] The spread category includes, but is not limited to, jams and preserves, honey, chocolate spreads, nut-based spreads, and yeast-based spreads.

[0074] The dairy category generally refers to edible products made from the milk of mammals. Examples of dairy products include, but are not limited to, drinking milk, cheese, yogurt, and sour milk beverages, as well as other dairy products.

[0075] Additional examples of flavored products, particularly food and beverage products or formulations, are given below. Exemplary edible compositions include one or more confections, chocolate candies, tablets, count lines, self-serve / soft lines in bags, boxed assortments, standard boxed assortments, twist-wrapped miniatures, seasonal chocolates, chocolates with toys, Alpha Fores, other chocolate candies, mints, standard mints, power mints, hard candies (boiled) Sweets, pastilles, gum, jelly and chews, toffee, caramel and nougat, medicinal candies, lollipops, licorice, other sugar candies, bread, packaged / industrially produced bread, unpackaged / handmade bread, pastries, cakes, packaged / industrially produced cakes, unpackaged / handmade cakes, cookies, chocolate-coated biscuits, sandwich biscuits, filled biscuits, dry biscuits and crackers, bread substitutes, breakfast cereals, RTE cereals, home breakfast cereals, flakes, muesli, other cereals, children's breakfast cereals, hot cereals, ice cream, impulse ice cream, single serving dairy ice cream, single serving frozen desserts, multi-pack dairy ice cream, multi-pack frozen desserts, takeaway ice cream, takeaway dairy ice cream, ice cream desserts, bulk ice cream, takeaway Frozen desserts, frozen yogurt, homemade ice cream, dairy products, milk, raw milk / pasteurized milk, whole milk / pasteurized milk, semi-skimmed milk / pasteurized milk, long-life / UHT milk, whole long-life / UHT milk, semi-skimmed long-life / UHT milk, non-fat long-life / UHT milk, goat's milk, condensed / evaporated milk, plain condensed / evaporated milk, flavored, functional and other condensed milk, flavored milk beverages, dairy-only flavored milk beverages, fruit juice flavored milk beverages, soy milk, sour milk beverages, fermented milk beverages, coffee cream, powdered milk, flavored powdered milk beverages, cream, cheese, processed cheese, spreadable processed cheese, non-spreadable processed cheese, unprocessed cheese, spreadable unprocessed cheese, hard cheese, packaged hard cheese, unpackaged hard cheese, yogurt, plain / natural yogurt, flavored yogurt, fruit yogurt,Probiotic yogurt, drinking yogurt, regular drinking yogurt, probiotic drinking yogurt, refrigerated and room-temperature desserts, dairy-based desserts, soy-based desserts, refrigerated snacks, fromage frais and quark, plain fromage frais and quark, flavored fromage frais and quark, spicy fromage frais and quark, sweet and spicy snacks, fruit snacks, chips / crisps, extruded snacks, tortilla / corn chips, popcorn, pretzels, nuts, other sweets Moist and spicy snacks, snack bars, granola bars, breakfast bars, energy bars, fruit bars, other snack bars, meal replacements, diet products, recovery drinks, ready meals, canned ready meals, frozen ready meals, dried ready meals, chilled ready meals, dinner mixes, frozen pizzas, chilled pizzas, soups, canned soups, dried soups, instant soups, chilled soups, hot soups, frozen soups, pasta, canned pasta, dried pasta, chilled / fresh pasta, noodles, plain noodles, instant noodles, cup / bowl instant noodles, pouch instant noodles, chilled Canned noodles, snack noodles, canned foods, canned meat and meat products, canned fish / seafood, canned vegetables, canned tomatoes, canned beans, canned fruit, canned ready meals, canned soups, canned pasta, other canned foods, frozen foods, frozen processed red meat, frozen processed chicken, 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, dried foods, dessert mixes, dried ready meals, dried Dried soups, instant soups, dried pasta, plain noodles, instant noodles, cup / bowl instant noodles, pouch instant noodles, chilled foods, chilled processed meats, chilled fish / seafood products, chilled processed fish, chilled coated fish, chilled smoked fish, chilled lunch kits, chilled ready meals, chilled pizzas, chilled soups, chilled / fresh pasta, chilled noodles, oils and fats, olive oil, vegetable oils and seed oils, cooking oils, butter, margarine, spreadable oils and fats, functional spreadable oils and fats, sauces, dressings and condiments, tomato paste and puree, bouillon / stock cubes,Examples of edible compositions include stock cubes, gravy granules, liquid stocks and stocks, herbs and spices, fermented sauces, soy-based sauces, pasta sauces, wet sauces, dry sauce / powder mixes, ketchup, mayonnaise, regular mayonnaise, mustard, salad dressings, regular salad dressings, low-fat salad dressings, vinaigrettes, dips, pickles, other sauces, dressings and condiments, baby food, formula milk, standard formula milk, follow-on formula milk, infant formula milk, hypoallergenic formula milk, prepared baby food, dried baby food, other baby food, spreads, jams and preserves, honey, chocolate spreads, nut-based spreads and yeast-based spreads. Exemplary edible compositions also include confectionery, bakery products, ice cream, dairy products, sweet and savory snacks, snack bars, meal replacements, ready meals, soups, pasta, noodles, canned foods, frozen foods, dried foods, refrigerated foods, oils and fats, baby food or spreads, or mixtures thereof. Examples of ingestible compositions include solid or liquid concentrates for preparing breakfast cereals, sweetened beverages, or drinks, ideally allowing for a reduction in the concentration of conventionally known saccharide or artificial sweeteners.

[0076] Some embodiments provide chewable compositions that may or may not be intended to be swallowed. In some embodiments, the chewable composition may be a gum, chewing gum, sweetened gum, unsweetened gum, functional gum, or bubble gum, containing the compounds disclosed and described herein individually or in combination.

[0077] In some embodiments, the flavor-modifying compositions disclosed and described herein may be provided individually or in combination in flavor concentrate formulations suitable for subsequent processing to produce, for example, ready-to-use (i.e., ready-to-serve) products. “Flavor concentrate formulation” means a formulation that needs to be reconstituted with one or more diluents to make a ready-to-use composition. The term “ready-to-use composition” is used herein without distinction from “ingestable composition” and refers to any substance that can be ingested orally, alone or with another substance, whether or not it is intended for consumption. In one embodiment, a ready-to-use composition includes a composition that can be consumed directly by a human or animal. Flavor concentrate formulations are typically used by mixing them with or diluting them with one or more diluents, such as any consuming or ingestible ingredient or product, to impart or modify one or more flavors to the diluents. Such a process of use is often referred to as reconstitution. Reconstitution can be carried out in a home or industrial setting. For example, a consumer can reconstitute a frozen fruit juice concentrate with water or another aqueous medium in their kitchen to obtain a ready-to-use fruit juice beverage. In another example, manufacturers can reconstitute soft drink syrup concentrates with water or other aqueous media on an industrial scale to produce ready-to-use soft drinks. Flavor concentrates are typically not suitable for direct consumption without reconstitution because they contain flavorings or flavor modifiers at higher concentrations than ready-to-use compositions. There are many advantages to the use and manufacture of flavor concentrates. For example, one advantage is that flavor concentrates can be reconstituted at the time of use by adding a suitable solvent, solid, or liquid, thus reducing their weight and volume for transport.

[0078] In certain embodiments, a flavored product defined according to any of the embodiments described above may also include one or more additional flavor-modifying compounds, such as compounds that enhance sweetness (e.g., hesperetin, naringenin, glucosylated steviol glycoside, etc.), compounds that suppress bitterness, compounds that enhance umami, compounds that reduce sourness, compounds that enhance saltiness, compounds that enhance the cooling effect, or any combination thereof.

[0079] In any aspect and certain embodiment of any embodiment described herein that refers to a sweetener or flavor concentrate, the sweetener or flavor concentrate is a composition specifically manufactured for the production of non-naturally occurring products, such as flavored products like food or beverage products.

[0080] In one embodiment, a flavor concentrate formulation comprises i) the compounds disclosed and described herein individually or in combination, ii) a carrier, and iii) optionally at least one adjuvant. The term “carrier” refers to a typically inert adjunct, such as a solvent, binder, or other inert medium, used in combination with the compounds and one or more optional adjuvants to form the formulation. For example, water or starch may serve as the carrier of the flavor concentrate formulation. In some embodiments, the carrier is the same as the diluent for reconstituting the flavor concentrate formulation, and in other embodiments, the carrier is different from the diluent. As used herein, the term “carrier” includes, but is not limited to, ingestible carriers.

[0081] The term "adjuvant" refers to an additive that complements, stabilizes, maintains, or enhances the intended function or efficacy of an active ingredient, such as a compound of the present invention. In one embodiment, at least one adjuvant comprises one or more flavoring agents. The flavoring agents may be any flavor known to those skilled in the art or consumers, such as chocolate, coffee, tea, mocha, French vanilla, peanut butter, chai, or a combination thereof. In another embodiment, at least one adjuvant comprises one or more sweeteners. The one or more sweeteners may be any of the sweeteners described herein. In yet another embodiment, at least one adjuvant comprises one or more components 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. Patent No. 6,468,576, which is incorporated herein by reference in its entirety for all purposes.

[0082] In one embodiment, the flavor concentrate formulation may be in a form selected from the group consisting of liquids including solutions and suspensions, solids, foamy substances, pastes, gels, creams, and combinations thereof, for example, a liquid containing a certain amount of solid matter. In one embodiment, the flavor concentrate formulation may be in the form of a liquid including aqueous and non-aqueous systems. In some embodiments, the flavor concentrate formulation may be carbonated or non-carbonated.

[0083] Flavor concentrates may further contain, as at least one adjuvant, a freezing point depressant, a nucleating agent, or both. A freezing point depressant is an ingestible, acceptable compound or active substance that can lower the freezing point of a liquid or solvent to which the compound or active substance is added. That is, a liquid or solution containing a freezing point depressant has a lower freezing point than a liquid or solvent without a freezing point depressant. Freezing point depressants can not only lower the freezing initiation point but also reduce the water activity of the flavor concentrate. 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 represents an ingestible, acceptable compound or active substance that can promote nucleation. The presence of a nucleating agent in a flavor concentrate can improve the texture of frozen blushes by increasing the number of desirable ice crystallization centers and helps maintain the physical properties and performance of the slush at freezing temperatures. Examples of nucleating agents include, but are not limited to, calcium silicate, calcium carbonate, titanium dioxide, and combinations thereof.

[0084] In one embodiment, the flavor concentrate is formulated to have a low water activity to extend its 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 has a water activity of less than approximately 0.85. In another embodiment, the flavor concentrate has a water activity of less than approximately 0.80. In yet another embodiment, the flavor concentrate has a water activity of less than approximately 0.75.

[0085] Examples To further illustrate the present invention, the following examples are included. These examples should, of course, not be construed as particularly limiting the invention. Variations of these examples within the claims are within the scope of the expertise of those skilled in the art and are considered to fall within the scope of the invention described herein and claimed herein. The reader will recognize that those skilled in the art who are proficient in this disclosure and the art in the present invention can prepare and use the invention without an exhaustive set of examples.

[0086] Example 1 - Sample toothpaste formulation A toothpaste formulation incorporating a taste-modifying composition according to a specific embodiment of this disclosure is prepared. Table 1 below lists the components to be added to the taste-modifying composition, as well as their final recommended concentrations when incorporated into toothpaste.

[0087] [Table 1]

[0088] Please note that the above 10 ingredients are denoted as (A) to (K), with the exception of (I). Table 2 below shows various alternative embodiments of toothpaste formulations that can be prepared. The amounts are reported as weight percentages based on the total weight of the toothpaste composition.

[0089] [Table 2]

[0090] Example 2 - Sensory evaluation using sodium bicarbonate Various compositions containing sodium bicarbonate, taste-modifying compositions of certain embodiments disclosed herein, and other components were tested by a panel of sensory evaluators. Below is a list of the components, along with the codes used to identify them in Table 3.

[0091] AA = Sodium Bicarbonate (42%) BB = Menthol CC = Anethole DD = Eucalyptus EE = Peppermint (MintsPiperita) Cascade FF = Saccharin GG = sucralose HH = Glucosylated natural steviol glycoside (as above) * (Please refer to the following) JJ = 4-amino-5,6-dimethylthieno[2,3-d]pyrimidine-2(1H)-one, HCl salt KK = Neotame LL = Oxacyclohexadecane-2-one MM=Violette AI NN = Cyclosal PP=water Table 3 shows the relative percentages (based on total weight) of the tested compositions. The compositions are numbered T1 to T6.

[0092] [Table 3]

[0093] Each of the test compositions T1 to T6 was tested by the panelists, who were asked to rate its saltiness on a scale of 1 to 5, with 5 representing the same saltiness as composition T1 and 1 representing no saltiness at all. The results are shown in Table 4.

[0094] [Table 4]

Claims

1. The following groups (a) to (d): (a) Glucosylated natural steviol glycosides; (b) 4-amino-5,6-dimethylthieno[2,3-d]pyrimidine-2(1H)-one or a salt thereof; (c) sucralose; and (d) Oxacyclohexadecane-2-one A taste-modifying composition comprising a combination of compounds selected from at least two of the following.

2. The taste-modifying composition according to claim 1, comprising a combination of compounds selected from at least three of the groups (a) to (d) above.

3. The taste-modifying composition according to claim 1, comprising a combination of compounds selected from all four groups (a) to (d) above.

4. A taste-modifying composition according to any one of claims 1 to 3, further comprising a natural steviol glycoside, such as rebaudioside A.

5. A taste-modifying composition according to any one of claims 1 to 4, further comprising menthol or an analogue thereof.

6. Cooling-enhancing compounds, for example N-ethyl-N-(thiophen-2-ylmethyl)-2-(p-tolyloxy)acetamide; N-(1H-pyrazole-3-yl)-N-(thiophen-2-ylmethyl)-2-(p-tolyloxy)acetamide; 2-(4-fluorophenoxy)-N-(1H-pyrazole-3-yl)-N-(thiophen-2-ylmethyl)acetamide; 2-(2-hydroxy-4-methylphenoxy)-N-(1H-pyrazole-3-yl)-N-(thiophen-2-ylmethyl)-acetamide; 2-((2,3-dihydro-1H-inden-5-yl)oxy)-N-(1H-pyrazole-3-yl)-N-(thiophen-2-ylmethyl)-acetamide; 2-((2,3-dihydro-1H-inden-5-yl)oxy)-N-(1H-pyrazole-3-yl)-N-(thiazole-5-ylmethyl)acetamide; and 2-((5-methoxybenzofuran-2-yl)oxy)-N-(1H-pyrazole-3-yl)-N-(thiophen-2-ylmethyl)acetamide A taste-modifying composition according to any one of claims 1 to 5, further comprising a compound selected from the group consisting of the following.

7. The taste-modifying composition according to any one of claims 1 to 6, further comprising another high-intensity sweetener, such as neotame, aspartame, acesulfame potassium, saccharin, cyclamate, or any combination thereof.

8. Use of the taste-modifying composition according to any one of claims 1 to 7.

9. The use according to claim 8, which includes reducing the saltiness of a flavored product.

10. The use according to claim 9, wherein the flavored product is a food product, a beverage product, an oral care product, or a pharmaceutical product.

11. The use according to claim 10, wherein the flavored product comprises a sodium cation source, such as sodium chloride, sodium bicarbonate, or a combination thereof.

12. A taste-modifying composition according to any one of claims 1 to 7, wherein the total concentration of compounds from group (a) to (d) is in the range of 10 ppm to 10,000 ppm based on the total weight of the flavored composition, Sodium cation source, for example, sodium chloride, sodium bicarbonate, or a combination thereof Flavored products containing these ingredients.

13. A flavored product according to claim 12, which is a food product, a beverage product, an oral care product, or a pharmaceutical product.

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