Composition for reducing unpleasant taste and use thereof

Abstract

The present disclosure generally provides taste-modifying compositions that reduce the off-taste of alkali metal salts of peroxymonosulfate. In some aspects, the present disclosure provides the use of such taste-modifying compositions to reduce the off-taste of alkali metal salts of peroxymonosulfate, such as potassium peroxymonosulfate. In some other aspects, the present disclosure provides compositions (e.g., edible compositions or oral care compositions) comprising an alkali metal salt of peroxymonosulfate and a taste-modifying composition of the present disclosure. In some embodiments, such compositions are in the form of a food product, beverage product, or oral care product, such as toothpaste, mouthwash, etc.

Description

[Technical Field]

[0001] CROSS-REFERENCE TO RELATED APPLICATIONS This application claims the benefit of priority to U.S. Provisional Application No. 63 / 034,095, filed June 3, 2020, and European Patent Application No. 20179560.6, filed June 11, 2020, both of which are incorporated herein by reference as if fully set forth herein.

[0002] The present disclosure generally provides taste-modifying compositions that reduce the off-taste of alkali metal salts of peroxymonosulfate. In some aspects, the present disclosure provides uses of such taste-modifying compositions to reduce the off-taste of alkali metal salts of peroxymonosulfate, such as potassium peroxymonosulfate. In some other aspects, the present disclosure provides compositions (e.g., edible compositions or oral care compositions) comprising an alkali metal salt of peroxymonosulfate and a taste-modifying composition of the present disclosure. In some embodiments, such compositions are in the form of a food product, beverage product, or oral care product, such as toothpaste, mouthwash, or dental whitening composition.

[0003] 2. Description of Related Art The gustatory system provides sensory information about the chemical composition of the external world. Taste transduction is one of the more sophisticated forms of chemically induced sensation in animals. Taste 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] Alkali metal salts of peroxymonosulfate, such as potassium salts, are commonly used as whitening agents in oral care products. The inclusion of such salts can result in an unpleasant off-taste that users find unpleasant. Limiting the concentration of such salts is a possible strategy to reduce any unpleasant taste. However, to obtain improved effectiveness, it is often desirable to include such salts at higher concentrations.

[0005] Therefore, there is a need to discover new compositions that can effectively reduce the perception of off-taste experienced by humans associated with alkali metal salts of peroxymonosulfates.

[0006] Summary of the Invention The present disclosure relates to the discovery that certain compositions exhibit unexpected effectiveness in reducing the perception of salty taste caused by the presence of sodium cations in foods, beverages or oral care products.

[0007] In a first aspect, the present disclosure provides a taste-modifying composition comprising: (a) 4-amino-5,6-dimethylthieno[2,3-d]pyrimidin-2(1H)-one or a salt thereof; and (b) a lactone. In some embodiments, the composition comprises a sweetener, such as sucralose. In some further embodiments, the composition comprises a glucosylated natural steviol glycoside. In some further embodiments, the composition comprises a flavoring.

[0008] In a second aspect, the present disclosure provides the use of the taste modifying composition of the first aspect to reduce the off-taste of flavored products.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, mouthwash, or dental whitening composition.

[0009] In a third aspect, the present disclosure provides a method for reducing the off-flavor of a flavored product, comprising incorporating the taste-modifying composition of the first aspect 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 a toothpaste, an oral care product, such as a mouthwash, or a dental whitening product. In some embodiments, the flavored product comprises an alkali metal salt of peroxymonosulfate, such as potassium peroxymonosulfate.

[0010] In a fourth aspect, the present disclosure provides a flavored product comprising the taste-modifying composition of the first aspect and an alkali metal salt of peroxymonosulfate, such as potassium peroxymonosulfate. 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, mouthwash, or tooth whitening product.

[0011] Further aspects and embodiments thereof are described in the following detailed description, drawings, abstract and claims.

[0012] Detailed Description The following detailed description defines various aspects and embodiments provided herein. The description is intended to be read from the perspective of one skilled in the relevant art. As such, it may not necessarily contain information that is well known to such skilled artisans.

[0013] definition The following terms and phrases have the meanings indicated below unless otherwise specified herein. This disclosure may also use other terms and phrases not expressly defined herein. Such other terms and phrases will have the meaning they have in the context of this disclosure to one of ordinary skill in the art. In some cases, terms or phrases may be defined in the singular or plural. In such cases, it is understood that any term in the singular can include its plural counterpart, and vice versa, unless expressly indicated to the contrary.

[0014] As used herein, the terms "sweetener," "sweetening agent," "sweet tastant," or "sweet compound" refer to a compound or an ingestibly acceptable salt thereof that elicits a detectable sweet taste in a subject, e.g., a compound that activates T1R2 / T1R3 receptors in vitro.

[0015] "Off-flavor" refers to a taste that humans generally find unpleasant, such as a bitter taste, a metallic taste, a burning taste on the tongue, an aldehyde taste, or any combination thereof.

[0016] As used herein, the singular forms "a," "an," and "the" include plural referents unless the context clearly dictates otherwise. For example, reference to "a substituent" includes not only a single substituent but two or more substituents, and so forth.

[0017] As used herein, the terms "for example," "for instance," "such as," or "including" are intended to introduce examples that further clarify a more general subject matter. Unless otherwise expressly indicated, such examples are provided solely as an aid in understanding the embodiments illustrated in this disclosure and are not intended to be limiting in any way. Furthermore, these terms do not imply any preference of any kind for the disclosed embodiments.

[0018] As used herein, "comprise" or "comprises" or "comprising" or "comprised of" refers to an open group, i.e., the group can include additional members in addition to those explicitly listed. For example, the phrase "comprising A" means that A must be present, but other members may be present. The terms "include," "have," and "composed of," and their grammatical variations, also have the same meaning. In contrast, "consist of" or "consists of" or "consisting of" refers to a closed group. For example, the phrase "consisting of A" means that A and only A are present.

[0019] As used herein, "optionally" means that the subsequently described event may or may not occur. In some embodiments, the optional event does not occur. In some other embodiments, the optional event occurs one or more times.

[0020] As used herein, "or" should be given its broadest reasonable interpretation and should not be limited to either / or interpretations. Thus, the phrase "comprising A or B" means that A may be present and B may not be present, or B may be present and A may not be present, or both A and B may be present. Furthermore, if A defines a class, which may have multiple members, e.g., A1 and A2, then one or more members of the class may be present at the same time.

[0021] Other terms not included in this subsection are defined elsewhere in this specification.

[0022] Taste modification composition In at least one embodiment, the present disclosure provides a taste modifying composition comprising: (a) 4-amino-5,6-dimethylthieno[2,3-d]pyrimidin-2(1H)-one, or a salt thereof; and (b) a lactone.

[0023] As noted above, the taste modifying composition can include 4-amino-5,6-dimethylthieno[2,3-d]pyrimidin-2(1H)-one, or any suitable salt thereof. In some embodiments, the taste modifying composition disclosed herein includes the hydrochloride salt of 4-amino-5,6-dimethylthieno[2,3-d]pyrimidin-2(1H)-one.

[0024] The taste modifying composition also includes a lactone. Any suitable lactone or combination of lactones can be used. In some embodiments, the lactone includes a lactone ring having 3 to 8 members in the ring, such as a 3-membered lactone ring, a 4-membered lactone ring, a 5-membered lactone ring, a 6-membered lactone ring, a 7-membered lactone ring, or an 8-membered lactone ring.

[0025] In some embodiments, the lactone comprises a 5-membered lactone ring with or without unsaturated bonds, such as carbon-carbon double bonds (excluding unsaturation in oxo substituents on the ring). In some embodiments, the lactone comprises a 5-membered lactone ring with at least one unsaturated bond (e.g., one carbon-carbon double bond). Non-limiting examples of lactones comprising a 5-membered lactone ring with at least one unsaturated bond include angelicalactone α, angelicalactone β, mintlactone, 5,5-dimethyl-2(5H)-furanone, 5-ethyl-2(5H)-furanone, 5-pentyl-2(5H)-furanone, 5-hexyl-2(5H)-furanone, 5-pentyl-2(3H)-furanone, 4-methyl-3-pentyl-2(5H)-furanone, and 2(5H)-furanone. In some embodiments, the lactone comprises a 5-membered lactone ring without any unsaturated bonds. Non-limiting examples of such lactones include butyrolactone γ, valerolactone γ, hexalactone γ, heptalactone γ, octalactone γ, undecalactone γ, decalactone γ, dihydrojasmone lactone, and dihydromint lactone (3,6-dimethyl-hexahydro-2(3H)-benzofuranone). In some embodiments, the lactone is dihydromint lactone.

[0026] In some embodiments, the lactone comprises a six-membered lactone ring with or without unsaturated bonds. In some embodiments, the lactone comprises a six-membered lactone ring with at least one unsaturated bond. Non-limiting examples of lactones comprising a six-membered lactone ring with at least one unsaturated bond include δ-2-decenolactone, coumarin, and 6-methylcoumarin. In some other embodiments, the lactone comprises a six-membered lactone ring without any unsaturated bonds. Non-limiting examples of lactones comprising a six-membered lactone ring without any unsaturated bonds include decalactone δ, dodecalactone δ, and cyclohexyllactone.

[0027] The taste-modifying composition may contain certain additional ingredients. For example, in some embodiments, the taste-modifying composition includes (c) a glucosylated natural steviol glycoside. As used herein, the term "natural steviol glycoside" refers to a steviol glycoside found naturally in the plants Stevia rebaudiana, Stevia phlebophylla, or Rubus chingii. Such compounds are glycosides of the diterpene steviol. Some non-limiting examples include stevioside, rebaudioside A, rebaudioside C, dulcoside A, etc. 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 glycosides."

[0028] In embodiments in which GSG is present, any suitable GSG can be used. Thus, the GSG can have any suitable degree of additional glycosylation and any suitable type of glycosylation. In some embodiments, the GSG used in the taste-modifying composition has a degree of glycosylation of at least 1.0, i.e., at least 1 mole of glucose per mole of native steviol glycoside is enzymatically added to the native steviol glycoside. In some other embodiments, the GSG used in the taste-modifying composition has a degree of glycosylation 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 glycosylation can be of any suitable type. For example, in some embodiments, the glucose enzymatically added to a native steviol glycoside is α-glucose, β-glucose, or a combination thereof. In some embodiments, the glucose enzymatically added to a native steviol glycoside is α-glucose. In some embodiments, the glucose enzymatically added to a native steviol glycoside is β-glucose. In some embodiments, the glucose enzymatically added to a native steviol glycoside is a combination of α-glucose and β-glucose. The glucose added by enzymatic glycosylation can be incorporated by any suitable bond. Typically, the added glucose unit is connected to a glucose unit of another glucose already present on the native steviol glycoside. In some embodiments, the enzymatically added glucose unit is added via a 1,6 bond, i.e., the glucose unit is added via the 1-position of the glucose unit being added and the 6-position of a glucose unit already present on the native steviol glycoside. In some other embodiments, the enzymatically added glucose unit is added via a 1,4 bond.In some other embodiments, the enzymatically added glucose unit is added via a 1,2 bond.

[0029] In some embodiments, the taste modifying composition includes (d) a sweetener, such as a low- or zero-calorie sweetener. Examples of suitable sweeteners are described in more detail below. In some embodiments, the sweetener is sucralose, which refers to 1,6-dichloro-1,6-dideoxy-β-D-fructofuranosyl-4-chloro-4-deoxy-α-D-galactopyranoside.

[0030] The compounds of classes (a), (b), (c), and (d) can be present in the taste modifying composition in any suitable ratio relative to one another. In some embodiments in which both class (a) compounds and class (b) compounds are present, the weight-to-weight ratio of class (a) compounds to class (b) compounds ranges from 1:1 to 5:1 or from 2:1 to 4:1. In some embodiments in which both class (a) compounds and class (c) compounds are present, the weight-to-weight ratio of class (a) compounds to class (c) compounds ranges from 0.8:1.0 to 2.4:1.0 or from 1.2:1.0 to 2.0:1.0. In some embodiments in which both class (a) compounds and class (d) compounds are present, the weight-to-weight ratio of class (a) compounds to class (d) compounds ranges from 1:12 to 1:3 or from 1:8 to 1:4. In some embodiments where both class (b) compounds and class (c) compounds are present, the weight-to-weight ratio of class (b) compounds to class (c) compounds ranges from 1:4 to 3:2 or from 1:3 to 1:1. In some embodiments where both class (b) compounds and class (d) compounds are present, the weight-to-weight ratio of class (b) compounds to class (d) compounds ranges from 1:40 to 1:10 or from 1:30 to 1:12. In some embodiments where both class (c) compounds and class (d) compounds are present, the weight-to-weight ratio of class (c) compounds to class (d) compounds ranges from 1:25 to 1:2 or from 1:20 to 1:5.

[0031] The taste modifying composition may contain other suitable ingredients, such as additional sweeteners, flavorings, carriers, binders, cooling agents, and the like.

[0032] For example, in some embodiments, the taste-modifying composition includes a 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 rebaudioside (e.g., rebaudioside A, rebaudioside D, rebaudioside E, rebaudioside M, or any combination thereof). Generally, the concentration of the rebaudioside (e.g., rebaudioside A) will be about 20-50 times higher than the concentrations described above for sucralose. In some embodiments, the taste-modifying composition includes one or more high-potency artificial sweeteners, such as acesulfame potassium, aspartame, cyclamate, neotame, etc. If any such artificial high-potency sweeteners are present in the taste-modifying composition, their concentrations will be about the same as those described above for sucralose. In some other embodiments, the taste modifying composition comprises one or more low calorie carbohydrates or sugar alcohols, such as allulose, xylitol, erythritol, etc. ... E , Isomogroside IV E , Isomogroside IV, Mogroside III E , 11-oxomogroside V, siamenoside I, and any combination thereof. Additional mogroside compounds that may be suitable for inclusion in the taste modifying composition are described in U.S. Patent Application Publication No. 2017 / 0119032.

[0033] 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-leucrose, isomalt, lactitol, mannitol, sorbitol, maltodextrin, saccharin, alitame, cyclamic acid, tagatose, maltose, galactose, mannose, lactose, D-tryptophan, glycine, maltitol, lactitol, isomalt, hydrogenated starch hydrolysates (HSH), chemically modified mogrosides (such as glucosylated mogrosides), 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), and the like. saccharum, Acer nigrum, Acer rubrum, Acer saccharinum, Acer platanoides, Acer negundo, Acer macrophyllum, Acer grandidentatum, Acer glabrum, Acer mono), maple syrup, maple sugar, walnut sap (e.g., Juglans cinerea, Juglans nigra, Juglans ailatifolia, Juglans regia), regia), birch sap (e.g., Betula papyrifera, Betula alleghaniensis, Betula lenta, Betula nigra, Betula populifolia, Betula pendula),pendula), sycamore sap (e.g., sap extracted from Platanus occidentalis), ironwood sap (e.g., sap extracted from Ostrya virginiana), muscovado, molasses (e.g., blackstrap molasses), molasses sugar, monatin, monellin, cane sugar (also called natural sugar, unrefined cane sugar, or sucrose), palm sugar, panocha, piloncillo, rapadura, raw sugar, rice syrup, sorghum, sorghum syrup, cassava syrup (also called tapioca syrup), thaumatin, yacon root, malt syrup, barley malt syrup, barley malt flour, beet sugar , cane sugar, crystalline fruit juice crystals, caramel, carbitol, carob syrup, white sugar, hydrogenated starch hydrolysates, hydrolyzed cane juice, hydrolyzed starch, invert sugar, anethole, arabinogalactan, arrope, syrup, P-4000, acesulfame potassium (also called acesulfame K or ace-K), alitame (also called aclame), advantame, aspartame, Bayuno Baiyunoside, neotame, benzamide derivatives, bernadame, canderel, carrelam and other guanidine sweeteners, vegetable fiber, corn sugar, coupling sugar, curculin, cyclamate, cyclocarioside I, demerara, dextran, dextrin, saccharified malt, dulcin, sucrose, vulgin, dulcoside A, dulcoside B, emulin, enoxolone, maltodextrin, saccharin, estragole, ethyl maltol, glucin, gluconic acid, gluconolactone, glucosamine, glucuronic acid, glycerol, glycine, glycyphilin, glycyrrhizin, glycyrrhetinic acid monoglucuronide, golden sugar, yellow sugarsugar, golden syrup, granulated sugar, Jiaogulan, hernandulcin, isomerized liquid sugar, jallab, chicory root dietary fiber, kynurenine derivatives (including N'-formyl-kynurenine, N'-acetyl-kynurenine, and 6-chloro-kynurenine), galactitol, litesse, ligicane, lycasin, lugusnum, guanidine, falernum, mabinlin I, mabinlin II, maltol, multisorb, maltodextrin, maltotriol, mannosamine, miraculin, starch syrup, mogrosides (including mogroside IV, mogroside V, and neomogroside), mukuroziosides, nanosugars sugar), naringin dihydrochalcone, neohesperidin dihydrochalcone, nib sugar, nigerooligosaccharide, norbu, orgeat syrup, osladin, pekmez, pentajin, periandrin I, perillaldehyde, perillartine, petphyllum, phenylalanine, phlomisoside I, phlorodizin, phyllodulcin, polyglycitol syrup, polypodoside A, pterocaryoside A, pterocaryoside B, rebiana, refiner syrup, rub syrup, rubusoside, seligeain A, shugr, siamenoside I, siraitia grossvenorii grosvenorii, soy oligosaccharides, Splenda, SRI oxime V, steviol glycosides, steviolbioside, stevioside, strogin 1, 2 and 4, sucronate, sugar, suosan, phlorizin, super aspartame, tetrasaccharides, threitol, treacle, trilobtain, tryptophan and derivatives (6-trifluoromethyl-tryptophan, 6-chloro-D-tryptophan), vanilla sugar, volemitol, birch syrup, aspartame-acesulfame, assugrin, and combinations or blends of any two or more thereof.

[0034] The taste modifying composition may, in certain embodiments, include, but is not limited to: Acids, including for example citric acid, phosphoric acid, ascorbic acid, sodium hydrogen sulfate, lactic acid or tartaric acid; bitter compounds, including, for example, caffeine, quinine, green tea, catechins, polyphenols, green robusta coffee extract, green coffee extract, potassium chloride, menthol or proteins (such as proteins and protein isolates derived from plants, algae or fungi); Coloring agents, such as caramel color, Red No. 40, Yellow No. 5, Yellow No. 6, Blue No. 1, Red No. 3, purple carrot, black carrot juice, purple sweet potato, vegetable juice, fruit juice, beta-carotene, turmeric curcumin, or titanium dioxide; Preservatives, including, for example, sodium benzoate, potassium benzoate, potassium sorbate, sodium metabisulfate, sorbic acid or benzoic acid; antioxidants, including, for example, ascorbic acid, calcium disodium EDTA, alpha tocopherol, mixed tocopherols, rosemary extract, grape seed extract, resveratrol, or sodium hexametaphosphate; Examples include resveratrol, Co-Q10, omega-3 fatty acids, theanine, choline chloride (citocoline), fibersol, inulin (chicory root), taurine, ginseng extract, guarana extract, ginger extract, L-phenylalanine, L-carnitine, L-tartrate, D-glucoronolactone, inositol, bioflavonoids, echinacea, ginkgo biloba, yerba mate, flaxseed oil, and garcinia cambogia. Vitamins or functional ingredients including cambogia (Siberian ginseng) 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, thiamin mononitrate, vitamin D3, vitamin A palmitate, zinc gluconate, zinc lactate, or zinc sulfate; clouding agents, including, for example, ester gum, brominated vegetable oil (BVO) or sucrose acetate isobutyrate (SAIB); buffers, including, for example, sodium citrate, potassium citrate or salts; e.g., propylene glycol, ethyl alcohol, glycerin, gum arabic (gum acacia), maltodextrin, modified corn starch, dextrose, natural flavors, natural flavors including other natural flavors (natural flavors WONF), natural and artificial flavors, flavors containing artificial flavors, silicon dioxide, magnesium carbonate, or tricalcium phosphate; or Starches and stabilizers, such as pectin, xanthan gum, carboxymethylcellulose (CMC), polysorbate 60, polysorbate 80, medium-chain triglycerides, cellulose gel, cellulose gum, sodium caseinate, modified food starch, gum arabic (acacia gum), inulin, or carrageenan The composition may include any additional ingredient or combination of ingredients as commonly used in food and beverage products, including:

[0035] The taste-modifying composition, when dissolved or suspended in an aqueous medium, can have any suitable pH, such as a lower to neutral pH, including, but not limited to, a pH of 1.5 to 9.0 or 2.5 to 8.5; 3.0 to 8.0; 3.5 to 7.5; and 4.0 to 7.

[0036] In certain embodiments, the taste modifying composition defined according to any of the above embodiments also comprises one or more additional flavor modifying compounds, such as a compound that enhances sweetness (e.g., hesperetin, naringenin, etc.), a compound that reduces bitterness, a compound that enhances umami, a compound that reduces sourness or licorice flavor, a compound that enhances saltiness, a compound that enhances cooling effect, or any combination of the above.

[0037] In some embodiments, the taste-modifying composition disclosed herein comprises one or more sweetness-enhancing compounds.Such sweetness-enhancing compounds include but are not limited to naturally occurring compounds such as hesperitin, naringenin, rhoifolin, glucosylated steviol glycoside, glucuronate from licorice, aromadendrin-3-O-acetate, or other similar flavonols or flavonoids, or synthetic compounds such as any compounds described in U.S. Patent No. 8,541,421; U.S. Patent No. 8,815,956; U.S. Patent No. 9,834,544; U.S. Patent No. 8,592,592; U.S. Patent No. 8,877,922; U.S. Patent No. 9,000,054; and U.S. Patent No. 9,000,051, and U.S. Patent Application Publication No. 2017 / 0119032. Some suitable examples include 3-((4-amino-2,2-dioxo-1H-benzo[c][1,2,6]thiadiazin-5-yl)oxy)-2,2-dimethyl-N-propyl-propanamide, N-(1-((4-amino-2,2-dioxo-1H-benzo[c][1,2,6]-thiadiazin-5-yl)oxy)-2-methyl-propan-2-yl)isonicotinamide, or any combination thereof.

[0038] In some further embodiments, the taste modifying compositions disclosed herein comprise one or more other umami or kokumi enhancing compounds, including, but not limited to, naturally occurring compounds such as erucamide, or synthetic compounds such as any of the compounds described in U.S. Patent Nos. 8,735,081; 8,124,121; and 8,968,708.

[0039] In some further embodiments, the taste modifying compositions disclosed herein comprise one or more cooling enhancing compounds, including, but not limited to, naturally occurring compounds such as menthol or analogs thereof, or synthetic compounds such as any of the compounds described in U.S. Patent Nos. 9,394,287 and 10,421,727.

[0040] In some further embodiments, the taste-modifying compositions disclosed herein comprise one or more bitterness-reducing compounds, including, but not limited to, naturally occurring compounds such as menthol or analogs thereof, or synthetic compounds such as any of the compounds described in U.S. Patent Nos. 8,076,491; 8,445,692; and 9,247,759.

[0041] In some further embodiments, the taste modifying compositions disclosed herein comprise one or more texture modifying compounds, including, but not limited to, tannins, cellulosic materials, bamboo flour, and the like.

[0042] In some further embodiments, the taste modifying compositions disclosed herein comprise one or more flavor-masking compounds, including, but not limited to, cellulosic materials, materials extracted from fungi, materials extracted from plants, citric acid, carbonic acid (or carbonate salts), and the like.

[0043] The taste modifying compositions disclosed herein may, in certain embodiments, include cyclosal, where the cyclosal is present in a relative concentration similar to that of the lactone.

[0044] The taste-modifying composition can be in any suitable form. For example, in some embodiments, the composition is in a 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 forms may be aqueous or non-aqueous, or may be emulsions, such as oil-in-water or water-in-oil emulsions. 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.

[0045] In some embodiments, the taste 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 flavor oils and flavoring fragrances or aromatic oils, oleoresins and extracts derived from plants, leaves, flowers, fruits, etc., and combinations thereof. Non-limiting exemplary flavoring oils include spearmint oil, cinnamon oil, wintergreen oil (methyl salicylate), peppermint oil, peppermint oil, clove oil, bay oil, anise oil, eucalyptus oil, thyme oil, cedar leaf oil, nutmeg oil, allspice, sage oil, mace, almond oil, and cassia oil. Also useful flavoring agents are artificial, natural, and synthetic fruit flavors, such as vanilla, and citrus oils, including lemon, orange, lime, grapefruit, yuzu, and sudachi, and fruit essences, including apple, pear, peach, grape, blueberry, strawberry, raspberry, cherry, plum, pineapple, watermelon, apricot, banana, melon, apricot, plum, cherry, raspberry, blackberry, tropical fruit, mango, mangosteen, pomegranate, and papaya.Other possible flavors include milk flavors, butter flavors, cheese flavors, cream flavors, and yogurt flavors; vanilla flavors; tea or coffee flavors, such as green tea flavors, oolong tea flavors, black tea flavors, cocoa flavors, chocolate flavors, and coffee flavors; mint flavors, such as peppermint flavors, spearmint flavors, and peppermint flavors; spicy flavors, such as asafoetida flavors, ajowan flavors, anise flavors, angelica flavors, fennel flavors, allspice flavors, cinnamon flavors, chamomile flavors, mustard flavors, cardamom flavors, caraway flavors, cumin flavors, clove flavors, pepper flavors, coriander flavors, sassafras flavors, savory flavors, Zanthoxyli Fructus (Fructus) flavor, perilla flavor, juniper berry flavor, ginger flavor, star anise flavor, horseradish flavor, thyme flavor, tarragon flavor, dill flavor, chili pepper flavor, nutmeg flavor, basil flavor, marjoram flavor, rosemary flavor, bay leaf flavor, and wasabi flavor; alcohol flavors such as wine flavor, whiskey flavor, brandy flavor, rum flavor, gin flavor, and liqueur flavor; floral flavors; and vegetable flavors such as onion flavor, garlic flavor, cabbage flavor, carrot flavor, celery flavor, mushroom flavor, and tomato flavor. These flavoring agents can be used in liquid or solid form and can be used individually or mixed. Commonly used flavors include mints, such as peppermint, menthol, spearmint, artificial vanilla, cinnamon derivatives, and various fruit flavors, whether used individually or mixed. Flavors, especially mint flavors when used in combination with cooling agents, can also provide breath freshening properties.

[0046] Flavors, especially mint flavors when used in combination with cooling agents, can also provide breath freshening properties. These flavors can be used in liquid or solid form, individually or in admixture. Other useful flavors include aldehydes and esters, such as cinnamyl acetate, cinnamaldehyde, citral diethyl acetal, dihydrocarbyl acetate, eugenyl formate, p-methylanisole, and the like. Generally, any flavor or food additive can be used, such as those listed in Chemicals Used in Food Processing, Publication 1274, pages 63-258, by the National Academy of Sciences.

[0047] 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-amylcinnamaldehyde (spicy fruity flavors), butyraldehyde (butter, cheese), valeraldehyde (butter, Flavorings include, but are not limited to, 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), tolylaldehyde (cherries, almonds), veratraldehyde (vanilla), 2,6-dimethyl-5-heptenal, i.e., melonal (melon), 2,6-dimethyloctanal (unripe fruit), and 2-dodecenal (citrus fruits, mandarin), cherry, grape, strawberry shortcake, and mixtures thereof. This list of flavorings is merely illustrative and is not intended to limit either the term "flavoring" generally or the scope of the present disclosure.

[0048] In certain embodiments, mint flavorings, including menthol and related compounds, or other breath freshening compounds, can be combined with cooling agents, such as those described in U.S. Patent Nos. 9,394,287 and 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), menthone glycerin acetal (Frescolat® MGA), monomenthyl succinate (Physcool®), glutaric acid Monomenthyl, O-menthyl-glycerin, menthyl-N,N-dimethylsuccinamate, N-(4-cyanomethylphenyl)-p-menthanecarboxamide, N-(2-(pyridin-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-(pyridin-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), menthanecarboxylic acid amides (e.g., menthanecarboxylic acid-N-ethylamide [WS3], N-α-(menthane-carbonyl)glycine ethyl ester [WS5], menthanecarboxylic acid-N-(4-cyanophenyl)amide, menthanecarboxylic acid-N-(alkoxyalkyl)amides), menthone and menthone derivatives (e.g., L-menthone glycerin ketal), 2,3-dimethyl-2-(2- propyl)-butyric acid derivatives (e.g., 2,3-dimethyl-2-(2-propyl)-butyric acid-N-methylamide [WS23]), isopulegol or its esters (1-(-)-isopulegol, 1-(-)-isopulegol acetate), menthane derivatives (e.g., p-menthane-3,8-diol), N-(4-cyanomethylphenyl)-p-menthanecarboxamide, N-(2-(pyridin-2-yl)ethyl)-3-p-menthanecarboxamide, cubebol or synthetic or natural mixtures containing cubebol, cycloalkyl Pyrrolidone derivatives of dione derivatives (e.g., 3-methyl-2(1-pyrrolidinyl)-2-cyclopenten-1-one) or tetrahydropyrimidin-2-ones (e.g., icilin or related compounds as described in WO 2004 / 026840), N-(4-cyanomethylphenyl)-p-menthanecarboxamide, N-(2-(pyridin-2-yl)ethyl)-3-p-menthanecarboxamide, menthyl ethers (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 carbonates (e.g., menthyl propylene glycol carbonate, menthyl ethylene glycol carbonate, menthyl glycerin carbonate), half esters of menthol with dicarboxylic acids or their derivatives (e.g., For example, monomenthyl succinate, monomenthyl glutarate, monomenthyl malonate, O-menthyl succinate-N,N-(dimethyl)amide, O-menthyl succinate ester amide), 3,4-methylenedioxycinnamic acid-N-cyclohexyl-N-2-pyridylamide, isopropyl-(5-methoxy-2-pyridin-2-yl-pyrimidin-4-yl)amine, 3,4,6,7,11b,12-hexahydro-3,3-dimethyl-spiro[13H-dibenzo[a,f]quinolizine-1-

[0033] The cooling compound is most preferably a compound 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), menthone glycerin acetal (Frescolat® MGA), N-(4-cyanomethylphenyl)-p-menthanecarboxamide, and (1-menthoxy)-1,2-propanediol.

[0049] Uses, Methods and Flavored Products In at least another aspect, the present disclosure provides for the use of the taste modifying composition of the foregoing aspect and embodiments thereof to reduce off-flavors in flavored products.

[0050] In a related aspect, the present disclosure provides a method for reducing off-flavors in a flavored product, comprising incorporating into the flavored product a taste modifying composition of the foregoing aspect and embodiments thereof.

[0051] In connection with these aspects, the flavored product can be any flavored product according to the following aspects and embodiments: In some embodiments, the flavored product is a beverage product, such as a fortified sparkling beverage, cola, lemon-lime sparkling beverage, orange sparkling beverage, grape sparkling beverage, strawberry sparkling beverage, pineapple sparkling beverage, ginger ale, root beer, fruit juice, fruit-flavored juice, juice drink, nectar, vegetable juice, vegetable-flavored juice, sports drink, energy drink, fortified water drink, fortified water with vitamins, near-water drink, coconut water, tea drink, coffee, cocoa drink, dairy beverage, cereal extract beverage, and smoothie. In some other embodiments, the flavored product is a food product, such as a packaged meal, a canned meal, a meal replacement, or the like. In some embodiments, the flavored product is an oral care product, such as a toothpaste, a mouthwash, or a dental whitening composition, such as the compositions disclosed in U.S. Patent Application Publication No. 2019 / 0167545, incorporated herein by reference.

[0052] In some embodiments, the flavored article comprises an alkali metal salt of peroxymonosulfate, e.g., potassium peroxymonosulfate. In embodiments in which the taste modifying composition of the foregoing aspect is incorporated or introduced into a flavored product, the concentration is such that the sum of all components of classes (a), (b), (c), and (d) has a concentration in the range of 10 ppm to 4000 ppm, or 20 ppm to 3000 ppm, or 30 ppm to 2500 ppm, or 50 ppm to 2000 ppm, or 100 ppm to 1500 ppm, where "ppm" is measured on a weight / weight basis based on the total weight of the flavored product. In embodiments where only (a) and (b) are present, the concentration is adjusted accordingly to 10 ppm to 800 ppm, or 20 ppm to 600 ppm, or 30 ppm to 500 ppm, or 50 ppm to 400 ppm, or 100 ppm to 300 ppm, etc., where "ppm" is measured on a weight / weight basis based on the total weight of the flavored product.

[0053] In embodiments in which an alkali metal salt of peroxymonosulfate, e.g., potassium peroxymonosulfate, is present, the concentration ratio (w / w) of the alkali metal salt of peroxymonosulfate to the sum of all components of classes (a), (b), (c), and (d) ranges from 25:1 to 10,000:1, or from 50:1 to 8,000:1, or from 100:1 to 7,000:1, or from 200:1 to 6,000:1. Other non-limiting examples of alkali metal peroxymonosulfates include lithium peroxymonosulfate and sodium peroxymonosulfate.

[0054] In some embodiments, additional salts may be present in the flavored product, for example, in some embodiments, the flavored product includes potassium hydrogen sulfate and potassium sulfate.

[0055] The flavored product can be in any suitable physical form. For example, in some embodiments, the flavored composition can be in a solid form, such as a powder. In further such embodiments, the flavored product is a toothpowder, such as a toothpowder for tooth whitening, stain removal (e.g., tobacco staining), etc. In some other embodiments, the flavored product can be a paste or slurry, such as a toothpaste. In some other embodiments, the flavored product can be in the form of a cream or gel, such as a tooth gel, skin cream, or dental cream. In some other embodiments, the flavored product can be a liquid suspension or solution, for example, including an aqueous carrier. In some embodiments, the flavored product can be in the form of an emulsion, such as a microemulsion or nanoemulsion, in which surfactants, emulsifiers, etc. may be present. In some embodiments, the flavored product is a personal care product, such as a product applied to the skin, face, lips, gums, mouth, etc. Such personal care products can be for any suitable use, such as skin whitening, tooth whitening, etc.

[0056] In certain aspects, the present disclosure provides a flavored product comprising the composition of any of the aforementioned aspects or embodiments thereof. In some embodiments, the flavored product is a beverage product, such as soda, flavored water, tea, etc. In some other embodiments, the flavored product is a food product, such as yogurt.

[0057] 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 drink, nectar, vegetable juice, vegetable flavored juice, sports drink, energy drink, fortified water drink, fortified water with vitamins, near water drink, coconut water, tea-based beverage, coffee, cocoa drink, dairy beverage, cereal extract beverage, and smoothie. In some embodiments, the beverage can be a soft drink.

[0058] In some embodiments, the flavored product is an oral care product. "Oral care product" refers to a personal care product or other product that, in the course of normal use, is not intentionally swallowed for systemic administration of a particular therapeutic agent, but is retained in the oral cavity for a sufficient time to contact substantially all dental surfaces and / or oral tissues for oral activity. Oral care compositions can be in various forms, including toothpaste, dentifrice, tooth gel, subgingival gel, mouth rinse, mousse, foam, mouth spray, lozenge, chewable tablet, chewing gum, or denture product. Oral care compositions may also be incorporated into strips or films for direct application or attachment to oral surfaces.

[0059] In some embodiments, the flavored product is a pharmaceutical product, such as a product designed to carry or deliver a particular active pharmaceutical ingredient (API). Such APIs can be over-the-counter (OTC) medications, such as acetaminophen and other OTC cough and cold medications. In some embodiments, the API is a prescription drug.

[0060] In certain embodiments of any aspect and 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.

[0061] Further non-limiting examples of food and beverage products or formulations include sweet coatings, frostings or glazes for such products or any entity included in the soup category, the dried prepared foods category, the beverage category, the ready meal category, the canned or preserved foods category, the frozen prepared foods category, the refrigerated prepared foods category, the snack foods category, the baked goods category, the confectionery category, the dairy category, the ice cream category, the meal replacements category, the pasta and noodle category, and the sauces, dressings, condiments category, the baby food category, and / or the spreads category.

[0062] Broadly, the soup category refers to canned / preserved, dried, instant, refrigerated, UHT, and frozen soups. For purposes of this definition, soup means a food prepared from meat, poultry, fish, vegetables, grains, fruit, and other ingredients, cooked in a liquid that may contain visible pieces of some or all of these ingredients. Soups may be clear (like a broth) or thick (like a chowder), smooth, pureed or chunky, ready-to-serve, semi-concentrated, or concentrated, and can be served hot or cold, as a first or main course of a meal, or as a snack (consumed like a beverage). Soups can be used as an ingredient to prepare other meal components and can range from broths (consomme) to sauces (cream- or cheese-based soups).

[0063] The dried and cooking foods category generally refers to: (i) cooking aid products such as powders, granules, pastes, and liquid concentrates, including concentrated bouillons, bouillons, and bouillon-like products in the form of compressed cubes, tablets, or powders, or granules, sold separately as finished products or as ingredients 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, dried ready-to-cook soups, ready-to-eat meals, meals, and a-dish dry or shelf-stable preparations; and (iii) meal garnish products, such as seasonings, marinades, salad dressings, salad toppings, dips, breadings, batter mixes, shelf-stable spreads, barbecue sauces, liquid recipe mixes, including recipe mixes for salads, concentrates, sauces, or sauce mixes, whether dried, liquid, or frozen, sold as finished products or as an ingredient in products.

[0064] The beverage category generally refers to beverages, beverage mixes, and concentrates, including, but not limited to, carbonated and non-carbonated beverages, alcoholic and non-alcoholic beverages, ready-to-drink beverages, liquid concentrate formulations for the preparation of beverages such as sodas, and dry powdered beverage precursor mixes. The beverage category also includes alcoholic beverages, soft drinks, sports drinks, isotonic drinks, and hot drinks. Alcoholic beverages include, but are not limited to, beer, cider / paired wines, FABs, wines, and spirits. Soft drinks include, but are not limited to, carbonated beverages such as cola and non-cola carbonated drinks; fruit juices such as juices, nectars, juice drinks, and fruit-flavored drinks; bottled waters, including sparkling waters, spring waters, and purified / table waters; functional beverages, including sports, nutritional, or elixir drinks, which may be carbonated or non-carbonated; and concentrates, such as ready-to-drink liquid and powder concentrates. Hot or cold beverages include, but are not limited to, coffee or iced coffee, such as 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, including flavored, malt- or plant-based powders, granules, blocks, or tablets mixed with milk or water.

[0065] The snack food category generally refers to any food that can be a quick and easy meal, including, but not limited to, sweet and savory snacks and snack bars. Examples of snack foods include, but are not limited to, fruit snacks, chips / crisps, extruded snacks, tortilla / corn chips, popcorn, pretzels, nuts, and other sweet and savory snacks. Examples of snack bars include, but are not limited to, granola / muesli bars, breakfast bars, energy bars, fruit bars, and other snack bars.

[0066] 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.

[0067] The ice cream category generally refers to frozen desserts containing cream and sugar and flavorings. Examples of ice cream include, but are not limited to, impulse ice cream; takeaway ice cream; frozen yogurt and artisan ice cream; soy, oat, bean (e.g., adzuki bean and mung bean) and rice-based ice cream.

[0068] The confectionery category generally refers to sweet edible products. Examples of confectionery include, but are not limited to, candy, gelatin, chocolate confectionery, sugar confectionery, gum, etc., and any combination products.

[0069] The meal replacement category generally refers to any food product intended to replace a regular meal, especially for health or fitness conscious people. Examples of meal replacements include, but are not limited to, diet products and recovery products.

[0070] 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 to which the manufacturer has added recipe "skill" to provide a high degree of readiness, completeness, and convenience. Examples of ready meals include, but are not limited to, canned / preserved, frozen, dried, and refrigerated ready meals; dinner mixes; frozen pizza; refrigerated pizza; and pre-prepared salads.

[0071] The pasta and noodles category includes any pasta and / or noodles, including but not limited to canned, dried and refrigerated / fresh pasta; and plain, instant, refrigerated, frozen and snack noodles.

[0072] The canned / preserved food category includes, but is not limited to, canned / preserved meat and meat products, fish / seafood, vegetables, tomatoes, beans, fruit, ready meals, soups, pasta, and other canned / preserved foods.

[0073] The frozen processed foods category includes, but is not limited to, frozen processed red meat, processed poultry, processed fish / seafood, processed vegetables, meat substitutes, processed potatoes, bakery products, desserts, ready meals, pizza, soups, noodles and other frozen foods.

[0074] The dry packaged food category includes, but is not limited to, cooked rice, dessert mixes, dried ready meals, dried soups, instant soups, dried pasta, plain noodles and instant noodles. The refrigerated packaged food category includes, but is not limited to, refrigerated processed meats, processed fish / seafood products, lunch kits, fresh cut fruit, ready meals, pizza, prepared salads, soups, fresh pasta and noodles.

[0075] The sauces, dressings and condiments category includes, but is not limited to, tomato paste and puree, 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.

[0076] The baby food category includes, but is not limited to, milk or soy-based formulas; and prepared, dry and other baby foods.

[0077] Spread categories include, but are not limited to, jams and preserves, honey, chocolate spreads, nut-based spreads and yeast-based spreads.

[0078] The dairy category generally refers to edible products made from mammalian milk. Examples of dairy products include, but are not limited to, drinking dairy, cheese, yogurt and sour milk drinks, and other dairy products.

[0079] Additional examples of flavored products, particularly food and beverage products or formulations, are provided below. Exemplary ingestible compositions include one or more of confectionery, chocolate confectionery, tablets, count lines, self-lined / soft lines in bags, boxed assortments, standard boxed assortments, twist-wrapped miniatures, seasonal chocolates, chocolates with toys, Alfa Fores, other chocolate confectionery, mints, standard mints, power mints, hard candy (boiled sweets), pastilles, gum, jellies and chews, toffee, caramel and nougat, medicated confectionery, lollipops, liquorice, other sugar confectionery, bread, packaged / industrially produced bread, unpackaged / artisanal bread, pastries, cakes, packaged / industrially produced cakes, unpackaged / artisanal 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 dairy ice cream, single ice cream, multipack dairy ice cream, multipack ice cream, takeaway ice cream, takeaway dairy ice cream, ice cream desserts, bulk ice cream, takeaway Ices for desserts, frozen yogurt, artisanal ice cream, dairy products, milk, raw / pasteurized milk, full-fat raw / pasteurized milk, semi-skimmed raw / pasteurized milk, long-life / uht milk, full-fat long-life / uht milk, semi-skimmed long-life / uht milk, non-fat long-life / uht milk, goat's milk, condensed / evaporated milk, plain condensed / evaporated milk, flavored, functional and other condensed milk, flavored milk drinks, dairy-only flavored milk drinks, flavored milk drinks with fruit juice, soy milk, sour milk drinks, fermented milk drinks, coffee creamer, milk powder, flavored milk powder drinks, cream, cheese, processed cheese, spreadable processed cheese, non-spreadable processed cheese, raw cheese, spreadable raw cheese, hard cheese, packaged hard cheese, non-packaged hard cheese, yogurt, plain / natural yogurt, flavored yogurt, yogurt with fruit,Probiotic yogurt, drinking yogurt, regular drinking yogurt, probiotic drinking yogurt, refrigerated and shelf-stable desserts, dairy-based desserts, soy-based desserts, refrigerated snacks, fromage frais and quark, plain fromage frais and quark, flavored fromage frais and quark, dry fromage frais and quark, sweet and dry snacks, fruit snacks, chips / crisps, extruded snacks, tortillas / corn chips, popcorn, pretzels, nuts, other sweets Savoury 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, refrigerated ready meals, dinner mixes, frozen pizza, refrigerated pizza, soup, canned soup, dried soup, instant soup, refrigerated soup, hot soup, frozen soup, pasta, canned pasta, dried pasta, refrigerated / fresh pasta, noodles, plain noodles, instant noodles, cup / bowl instant noodles, pouch instant noodles, refrigerated Stored 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, refrigerated foods, refrigerated processed meats, refrigerated fish / seafood products, refrigerated processed fish, refrigerated coated fish, refrigerated smoked fish, refrigerated lunch kits, refrigerated ready meals, refrigerated pizzas, refrigerated soups, refrigerated / fresh pasta, refrigerated noodles, oils and fats, olive oil, vegetable oil and seed oil, cooking oil, butter, margarine, spreadable oils and fats, functional spreadable oils and fats, sauces, dressings and condiments, tomato paste and puree, bouillon / stock cubes,Included are stock cubes, gravy granules, liquid stocks and fonds, 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, standard formula, follow-on formula, toddler formula, hypoallergenic formula, prepared baby food, dry baby food, other baby foods, spreads, jams and preserves, honey, chocolate spreads, nut-based spreads, and yeast-based spreads. Exemplary ingestible compositions also include confectionery, bakery products, ice cream, dairy products, sweet and savory snacks, snack bars, meal replacements, ready meals, soups, pasta, noodles, canned foods, frozen foods, dried foods, refrigerated foods, oils and fats, baby foods or spreads, or mixtures thereof. Exemplary ingestible compositions also include solid or liquid concentrate compositions for preparing breakfast cereals, sweetened drinks, or beverages, ideally allowing for reduced levels of conventionally known saccharide or artificial sweeteners.

[0080] Some embodiments provide chewable compositions that may or may not be intended to be swallowed. In some embodiments, the chewable compositions may be gums, chewing gums, sweetened gums, sugarless gums, functional gums, bubble gums, or the like, that contain the compounds disclosed and described herein, individually or in combination.

[0081] In some embodiments, the taste modifying compositions disclosed and described herein can be provided individually or in combination in a flavor concentrate formulation suitable for further processing, for example, to produce a ready-to-use (i.e., immediately available) product. A "flavor concentrate formulation" refers to a formulation that requires reconstitution with one or more dilution media to form a ready-to-use composition. The term "ready-to-use composition" is used interchangeably herein with "ingestible composition" and refers to any substance that can be ingested orally, alone or with another substance, whether or not intended for consumption. In one embodiment, a ready-to-use composition includes a composition that can be directly consumed by humans or animals. A flavor concentrate formulation is typically used by mixing with or diluting with one or more dilution media, such as any consumable or ingestible ingredient or product, to impart or modify one or more flavors to the dilution media. This use process is often referred to as reconstitution. Reconstitution can occur in a home or industrial environment. 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 concentrate formulations have higher concentrations of flavoring agents or flavor modifiers than ready-to-use compositions, so flavor concentrate formulations are usually not suitable for direct consumption without reconstitution.The use and production of flavor concentrate formulations have many advantages.For example, one advantage is that flavor concentrate formulations can be reconstituted by adding a suitable solvent, solid or liquid when used, thereby reducing the weight and volume required for transportation.

[0082] In certain embodiments, a flavored product defined according to any of the above embodiments also includes one or more additional flavor-modifying compounds, such as a compound that enhances sweetness (e.g., hesperetin, naringenin, glucosylated steviol glycosides, etc.), a compound that reduces bitterness, a compound that enhances umami, a compound that reduces sourness, a compound that enhances saltiness, a compound that enhances a cooling effect, or any combination of the above.

[0083] In certain embodiments of any aspect and embodiment described herein that refers to a sweetener or flavor concentrate, the sweetener or flavor concentrate is a composition that is specially manufactured for the production of a non-naturally occurring product, e.g., a flavored product such as a food or beverage product.

[0084] In one embodiment, a flavor concentrate formulation comprises: i) a compound disclosed and described herein, either individually or in combination; ii) a carrier; and iii) optionally at least one adjuvant. The term "carrier" refers to a typically inert accessory substance, such as a solvent, binder, or other inert medium, used in combination with the compound and one or more optional adjuvants to form a formulation. For example, water or starch can be the carrier for a flavor concentrate formulation. In some embodiments, the carrier is the same as the dilution medium used to reconstitute the flavor concentrate formulation; in other embodiments, the carrier is different from the dilution medium. As used herein, the term "carrier" includes, but is not limited to, ingestible and acceptable carriers.

[0085] The term "adjuvant" refers to an additive that complements, stabilizes, maintains, or enhances the intended function or effectiveness 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 can be any flavor known to those skilled in the art or consumers, such as chocolate, coffee, tea, mocha, French vanilla, peanut butter, chai, or combinations thereof. In another embodiment, at least one adjuvant comprises one or more sweeteners. The one or more sweeteners can be any of the sweeteners described herein. In another embodiment, at least one adjuvant comprises one or more ingredients selected from the group consisting of emulsifiers, stabilizers, antimicrobial preservatives, antioxidants, vitamins, minerals, fats, starches, protein concentrates and isolates, salts, and combinations thereof. Examples of emulsifiers, stabilizers, antimicrobial preservatives, antioxidants, vitamins, minerals, fats, starches, protein concentrates and isolates, and salts are described in U.S. Pat. No. 6,468,576, the entire contents of which are incorporated herein by reference for all purposes.

[0086] In one embodiment, the flavor concentrate formulation may be in a form selected from the group consisting of liquids, including solutions and suspensions, solids, foams, pastes, gels, creams, and combinations thereof, such as liquids containing a certain amount of solids. In one embodiment, the flavor concentrate formulation is in the form of a liquid, including aqueous and non-aqueous systems. In some embodiments, the flavor concentrate formulation may be carbonated or non-carbonated.

[0087] The flavor concentrate formulation may further contain a freezing point depressant, a nucleating agent, or both as at least one adjuvant. A freezing point depressant is a consumable compound or agent capable of depressing the freezing point of a liquid or solvent to which the compound or agent is added. That is, a liquid or solution containing the freezing point depressant has a lower freezing point than a liquid or solvent without the freezing point depressant. A freezing point depressant not only depresses the onset of freezing, but also reduces the water activity of the flavor concentrate formulation. Examples of freezing point depressants include, but are not limited to, carbohydrates, oils, ethyl alcohol, polyols such as glycerol, and combinations thereof. A nucleating agent refers to a consumable compound or agent capable of promoting nucleation. The presence of a nucleating agent in a flavor concentrate formulation can improve the texture of the frozen blushes of the frozen slush by increasing the number of desirable ice crystal 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.

[0088] In one embodiment, the flavor concentrate formulation is formulated to have a low water activity to extend shelf life. Water activity is the ratio of the vapor pressure of water in the formulation to the vapor pressure of pure water at the same temperature. In one embodiment, the flavor concentrate formulation has a water activity of less than about 0.85. In another embodiment, the flavor concentrate formulation has a water activity of less than about 0.80. In another embodiment, the flavor concentrate formulation has a water activity of less than about 0.75.

[0089] Example The following examples are included to further illustrate the present invention. The examples, of course, should not be construed as specifically limiting the present invention. Variations of these examples within the scope of the claims are within the skill of one of ordinary skill in the art and are considered to be within the scope of the invention as described and claimed herein. The reader will recognize that one skilled in the art, armed with this disclosure and the skills in the art, can make and use the present invention without the need for exhaustive examples.

[0090] Example 1 - Sample Toothpaste Formulation Toothpaste formulations incorporating taste modifying compositions according to certain embodiments of the present disclosure are made. Table 1 below provides a list of ingredients added to the taste modifying composition, as well as their recommended concentrations when incorporated into toothpaste.

[0091] [Table 1]

[0092] Note that the above four ingredients are labeled (A) through (D). Table 2 below shows various alternative embodiments of toothpaste formulations that can be made. Amounts are reported as weight percent based on the total weight of the toothpaste composition. Note that other ingredients are labeled as follows:

[0093] (E)WNQ-14-001 Toothpaste base (F) Potassium peroxymonosulfate (G) Mint Flavor (H) Sodium saccharin

[0094] [Table 2]

[0095] Example 2 - Sensory Test The various compositions were tested by a panel of sensory panelists. Each of the test compositions T1 and T2 was tested by a panelist who was asked to rate its off-flavor on a scale of 1 to 5, with 5 being equivalent to the T1 composition and 1 being completely free of off-flavors. The results are shown in Table 3.

[0096] [Table 3]

Claims

1. A taste-modifying composition comprising: (a) 4-amino-5,6-dimethylthieno-[2,3-d]pyrimidin-2(1H)-one or a salt thereof; (b) dihydromintolactone; (c) a glucosylated natural steviol glycoside; and (d) sucralose.

2. 10. The taste modifying composition of claim 1, further comprising menthol.

3. 3. The taste modifying composition of claim 1 or 2, further comprising a cooling sensation enhancing compound.

4. Use of a taste-modifying composition according to any one of claims 1 to 3 to reduce the unpleasant taste of a flavored product that is a food product or a beverage product.

5. 5. The use according to claim 4, wherein the flavored product comprises an alkali metal salt of peroxymonosulfate.

6. 6. The use of claim 5, wherein the flavored product further comprises potassium hydrogen sulfate, potassium sulfate, or a combination thereof.

7. A taste-modifying composition according to any one of claims 1 to 3; Alkali metal salts of peroxymonosulfate and Flavored products, including:

8. 8. The flavored product of claim 7, which is a food product, a beverage product, an oral care product, or a pharmaceutical product.

9. The cooling sensation enhancing compound N-ethyl-N-(thiophen-2-ylmethyl)-2-(p-tolyloxy)acetamide; N-(1H-pyrazol-3-yl)-N-(thiophen-2-ylmethyl)-2-(p-tolyloxy)acetamide; 2-(4-fluorophenoxy)-N-(1H-pyrazol-3-yl)-N-(thiophen-2-ylmethyl)acetamide; 2-(2-hydroxy-4-methylphenoxy)-N-(1H-pyrazol-3-yl)-N-(thiophen-2-ylmethyl)-acetamide; 2-((2,3-dihydro-1H-inden-5-yl)oxy)-N-(1H-pyrazol-3-yl)-N-(thiophen-2-ylmethyl)-acetamide; 2-((2,3-dihydro-1H-inden-5-yl)oxy)-N-(1H-pyrazol-3-yl)-N-(thiazol-5-ylmethyl)-acetamide; and 2-((5-methoxybenzofuran-2-yl)oxy)-N-(1H-pyrazol-3-yl)-N-(thiophen-2-ylmethyl)-acetamide 4. The taste modifying composition of claim 3, wherein the compound is selected from the group consisting of:

10. The use of claim 5, wherein the alkali metal salt of peroxymonosulfate is lithium peroxymonosulfate, sodium peroxymonosulfate, potassium peroxymonosulfate, or any combination thereof.

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