Flavour-modulating composition with an extract of proteins from an oil plant or a crop plant

Abstract

The present invention provides a composition being a flavour modulating preparation (1) consisting of an aqueous solution of an extract (11) of, in particular water-soluble, proteins from at least one oil plant or a crop plant, in particular from the genus Helianthus and / or Brassica, and optionally at least one preservative (20), wherein the concentration of the extract (11) of proteins is below 0.6 wt.-%, an orally consumable preparation (50) comprising such composition as well as a method for the flavour modification of an orally consumable preparation and the use of a protein extract (11), which was extracted from at least one oil plant, for the flavour modification of an orally consumable preparation, in particular food, food supplement, semi-luxury food product, cosmetic product or pharmaceutical.

Description

[0001] Flavour-modulating composition with an extract of proteins from an oil plant or a crop plant

[0002] The invention relates to compositions for flavour modulation, an orally consumable preparation comprising such composition and a method for the flavour modification of an orally consumable preparation, as well as the use of such composition for the flavour modification of an orally consumable preparation, in particular food, food supplement , semi-luxury food product , cosmetic product or pharmaceutical , and a method for producing such a compos ition .

[0003] The consumption of too much sugar can be harmful to health . Sugar cannot only be found in candy but also in beverages , yoghurt , milk beverages or muesli mixtures . The reduction or avoidance of sugar in food i s thus becoming increasingly important in the food industry .

[0004] Various substances are known, which have flavour-modi fying properties . Examples include , inter alia, steviol glycosides (glycosylated or non-glycosylated, respectively) , phloretin and other flavones , proteins , such as thaumatin or braz zein . Up to 2 ° Brix of sugar can thus be replaced in the end product . For example, the use of substances such as naringin dihydrochalcone , mogroside V, Swingle extract , rubusoside, rubus extract , stevioside and rebaudioside A as sweetnes s enhancers in the preparations , which additionally contain at least one sweetener, is known from EP2079319B1 . None of the known substances was extracted from the sunflower or s imilar crop plants . It is also noteworthy that none of the known sweetnes s enhancers can completely reconstruct the sweetnes s profile of the full sugar versions . It is a further di sadvantage that most of these known substances are found in nature only in very small quantities and thus have to be isolated in a complex manner or have to be produced biotechnologically .

[0005] In order to imitate the organoleptic taste impres sion of sugar, the known substances are often used either in mixtures or are modified biotechnologically . The characteri stic taste impres sion of sugar can nonetheles s not be reached completely . The known substances often have an aftertaste, which is unpleasant and untypical for an end application, which can be described, for example, as metallic, licoricey and / or bitter in particular in the case of high dosage .

[0006] It is thus the obj ect to find a substance or substance mixture, respectively, which provides for a significant sugar reduction, thereby generates the most authentic flavour profile in particular with respect to sweetnes s and can be obtained from readily available raw materials .

[0007] Compositions comprising a sunflower protein extract and phytic acid are known from WO2022 / 115784A1 . The method for extracting these compositions from oilseeds , in particular from sunflower seeds , i s also des cribed in this document . According to WO2022 / 115784A1 , the compositions , which contain water-soluble sunflower albumin protein, can have a sweetnes s , which can es sentially be equally sweet or even 2-5 times sweeter than the sweetnes s of sucrose . The following applies in general : the more phytic acid i s present in the protein extract , the les s sweet the composition . The water-soluble sunflower protein can ensure sweetnes s without the unwanted flavouring agents and the aftertaste, which can be associated with already known sweetening agents. It is also known from WO2022 / 1157844A1 that the sunflower protein extract can be used as an alternative sweetener in the food products. At least in some of the preparations according to WO2022 / 115784A1, the protein extract is used in a concentration, which lies far above the detection threshold of its sweetness.

[0008] Surprisingly, it was found in the context of the present invention that these protein compositions, which contain a protein extract from at least one oil plant, such as, e.g. , a sunflower albumin protein extract known from WO2022 / 115784A1, are a flavour-modifying food ingredient and can be used in a low concentration close to their sweetness detection threshold in combination with certain sweetening agents and / or acidifying agents in order to increase the sweet taste impression of the known sweetening agents and / or to mask, cover and reduce unwanted taste impression, such as, for example, sour taste impression of the specific acidifying agents and / or bitter taste impression of the specific bitter substances. It was additionally found that the protein extract in a flavoured beverage is positively modified compared to other, known sweetness enhancers, such as, e.g., GSG (glycolyzed steviol glycoside) , so that this sweetness profile also more closely resembles sugar.

[0009] The invention provides a composition being a flavour-modulating preparation consisting of an aqueous solution of an extract of, in particular water-soluble, proteins from at least one oil plant or a crop plant from the genus Helianthus and / or Brassica, and optionally at least one preservative, wherein the concentration of the extract of proteins is below 0.6 wt.-%, preferably below or equal to 0.45 wt.-%, more preferably below or equal to 0.3 wt.-%, with the lower level of the concentration is preferably 0.01 wt.-%, in particular, the preferred concentration of the extract of proteins is greater than or equal to 0.1 wt.-% and lower than or equal to 0.25 wt.-%, more preferably the concentration of the extract of proteins is greater than or equal to 0.15 wt . -% and lower than or equal to 0.2 wt.-%. Flavour-modulating properties of the composition according to the invention are in particular present with respect to sweetness.

[0010] The term "water soluble" with respect to the proteins from at least one oil plant or a crop plant from the genus Helianthus and / or Brassica means that more than 50 wt . -% of the protein are soluble in an aqueous solution at a pH ranging from 2 to 10.

[0011] Within the scope of the invention, the composition being an aqueous solution of an extract of water soluble proteins can also be provided in dried, in particular spray-dried, version, which is of commercial importance for example for many food applications like candys, cakes, coatings, and others. Thus, in a further embodiment, the invention the aqueous solution was reduced in its water-content to such an extent that the composition is a powder.

[0012] In one embodiment of the invention, the extract of, in particular water-soluble, proteins represents a sunflower protein extract, in particular a protein extract from sunflower seeds, preferably from high oleic sunflower seed, which may be partially defatted depending on intended product properties. The at least one preservative can in particular be selected from the group consisting of propylene glycol, glycerine, triacetin, ethanol, sodium benzoate and mixtures of at least two of these preservatives . In a preferred embodiment of the invention, the at least one preservative is present in a concentration being greater than or equal to 0.01 wt.-% to lower than or equal to 45 wt.-%, in particular, concentration of propylene glycol can be suitably set to be greater than or equal to 10 wt . -% to 45 wt.-%, and / or concentration of triacetin can be set to be greater than or equal to 5 wt.-% to lower than or equal to 35%, and / or concentration of glycerine can be set to be greater than or equal to 10 wt . -% to lower than or equal to 45 wt.-%; and / or the concentration of sodium benzoate can be set to be greater than or equal to 0.01 wt.-% to lower than or equal to 0.2 wt.-%, and / or the concentration of ethanol can be set to be greater than or equal to 1 wt.-% to lower than or equal to 25 wt.-%.

[0013] In a preferred embodiment of the invention, the protein extract is the fraction of water-soluble proteins from the at least one oil plant or a crop plant, in particular from the genus Helianthus and / or Brassica, preferably the albumin-fraction of proteins from at least one oil plant or a crop plant from the genus Helianthus and / or Brassica. The invention, thus, provides for a flavour-modulating preparation that can be easily directly incorporated in aqueous food or feed products, in particular for reduction of sugar content and / or flavour improvement.

[0014] Furthermore, the inventors have found out that a suitable protein extract for the composition according to the invention can be obtained by aqueous extraction of material from at least one oilseed plant and / or at least one crop plant . The material is selected from the group compri sing seeds and pres s cake remaining after oil extraction, in particular by cold pres sing, from such seeds . Before extraction, the material may optionally be dried and / or comminuted, for example, for interim storage . The material for extraction may be in the form of a powder or flakes . After the aqueous extraction, a solid-liquid separation is carried out , and the protein extract is obtained from the liquid phase . This extract i s a mixture of various proteins along with other components that have entered the aqueous phase during the extraction proces s .

[0015] Within the scope of the invention, the protein extract can be treated further in order to align its content of component s of interest , such as in particular phytic acid, to the needs of the intended flavour profile to be achieved when the flavourmodulating preparation is applied to an orally consumable preparation . This can be done for example by treatment with calcium chloride and / or by adopting the steps for solid-liquid separation .

[0016] The invention further provides a composition being a sweetening flavour-modulating preparation consisting of the above-des cribed flavour-modulating preparation and at least one sweetening agent , and optionally at least one preservative, with the concentration of the extract of i s greater than or equal to 0 . 1 wt . -% and lower than or equal to 0 . 25 wt . -% , more preferably the concentration of the extract of proteins is greater than or equal to 0 . 15 wt . -% and lower than or equal to 0 . 2 wt . -% . The composition being a sweetening flavour-modulating preparation provides the option of a compos ition which is reduced in sugar, in particular reduced in sucrose content , but nevertheles s provides for a very pleasant taste compared to the respective sugar-reduced composition without the content of protein extract according to the invention . This comparison will become clearer with the description of some embodiments below .

[0017] According to a further aspect of the invention, a composition being a flavour modulation compos ition, in particular for modulating the taste of a flavour-modulating preparation, a sweetening flavour-modulating preparation or a aqueous solution comprising at least one component , which has a sweet and / or unwanted, preferably sour and / or bitter taste impres s ion, is provided which comprises , and which in particular consists of , the above-des cribed flavour-modulating preparation and / or the sweetening flavour-modulating preparation, and at least one polyphenol , with the concentration of the extract of proteins being greater than or equal to 0 . 1 wt . -% and lower than or equal to 0 . 25 wt . -% , more preferably the concentration of the extract of proteins i s greater than or equal to 0 . 15 wt . -% and lower than or equal to 0 . 2 wt . -% .

[0018] The at least one polyphenol can in particular be selected from the group consisting of

[0019] • proanthocyanidins and / or condensed tannins and / or anthocyanins and / or oligomeric proanthocyanidins ,

[0020] • phenolic acids , in particular chlorogenic acid ( CGA) , hydroxycinnamic acids and / or hydroxybenzoic acids ,

[0021] • stilbenoids , in particular resveratrol ,

[0022] • f lavonolignans and / or lignans , in particular silymarins ( SYM) , glycosylated and non-glycosylated Dihydrochalcones , in particular neohesperidin dihydrochalcones (NHDC ) and / or trilobat in,

[0023] • tannins , in particular tannic acid,

[0024] • glycosylated and non-glycosylated flavones , in particular naringin and / or naringenin,

[0025] • glycosylated and non-glycosylated flavonoids , in particular hesperidin and / or hesperetin,

[0026] • glycosylated and non-glycosylated flavanols , in particular catechin, epicatechin, quercetin and / or kaempferol ,

[0027] • glycosylated and non-glycosylated anthocyanidins , in particular cyanidin and / or delphinidin, and mixtures of at least two of these polyphenol s .

[0028] Such polyphenols have historically been as sociated with contributing to bitternes s , astringency, or having a neutral taste profile . In the present invention, however, it was surprisingly found that combining sweet solutions - which can in particular be flavoured beverages - compris ing polyphenols with an extract of proteins according to the invention provides improved sweetnes s profiles . Without to be bound to this interpretation, it is as sumed that the flavour-modulating properties of the protein extract according to the invention are pos itively enhanced by interaction with polyphenols , in particular with respect to sweetnes s profiles .

[0029] With the exception of NHDC and trilobatin, all these polyphenol s primarily contribute to bitternes s , astringency, or are tasteneutral . NHDC and trilobatin pos ses s an intrinsic sweet taste, being approximately 1500 to 1800 times (NHDC ) and 300 to 600 times sweeter than sucrose, both with a characteristic lingering sweetnes s . However, when NHDC and trilobatin are dis solved in water at a concentration of 3 ppm (NHDC) or 20 ppm (trilobatin) , the inventors found out that they have flavour-modulating properties and function as a sweetness modulator rather than a sweetener, as this concentration is at or slightly below the detection threshold for sweetness. At this level, untrained panelists may not perceive it as distinctly sweet, yet it can still influence the overall sweetness perception in formulations .

[0030] It has been in particular found that protein extracts from the at least one oil plant or a crop plant from the genus Helianthus and / or Brassica lack in upfront sweet intensity, the onset of sweetness is slower. Combining this with chlorogenic acid helps quickens the onset. SYM helps bring in syrupy or "sugar like" sweet taste perception and mouthfeel.

[0031] The concentration of the at least one polyphenol can be adjusted according to a further embodiment of the invention to be greater than or equal to 0.00001 wt . -% and lower than or equal to 0.075 wt.-%, preferably greater than or equal to 0.025 wt . -% and lower than or equal to 0.05 wt.-%. It is a great advantage of the invention to allow flavour-modification with those very low concentrations of polyphenols. These, in addition, provide further possibilities to lower a sugar content of a product in which the composition according to the invention is introduced.

[0032] Particularly preferred concentration ranges for specific polyphenol components are as follows: SYM or any other polyphenol from the group comprising anthocyanins, oligomeric proanthocyanidins, neohesperidin dihydrochalcone, chlorogenic acid, resveratrol, and silymarins : 1 ppm to 200 ppm. Combination with polyphenols is of particular interest if GSG are used as a sweetening agent. It has been found out by the inventors that in addition to polyphenols, GSG can preferably be added in amounts ranging from 1 ppm to 175 ppm. For example, GSG of FEMA 4947-type is approved for use at concentrations up to 60 ppm. However, even at 60 ppm, it presents some taste challenges, such as a slow onset of sweetness and a lingering, trailing sweetness on the back end. These problems are solved when it is used in combination with the protein extract and, in particular, also with at least one polyphenol according to the invention .

[0033] The at least one iridoid can in particular be selected from the group consisting of catalpol, aucubin, rehmanniosides , other iridoid glycosides and aglycones and mixtures of at least two of these iridoids. The concentration of the at least one iridoid can be adjusted according to a further embodiment of the invention to be greater than or equal to 0.0025 wt.-% and lower than or equal to 0.05 wt.-%, preferably greater than or equal to 0.0075 wt.-% and lower than or equal to 0.01 wt . -% .

[0034] It was to the inventors ' great surprise to note that combining a preparation as described above which consists of an aqueous solution of an extract of, in particular water-soluble, proteins from at least one oil plant or a crop plant from the genus Helianthus and / or Brassica, and optionally at least one preservative, wherein the concentration of the extract of proteins is below 0.6 wt.-%, with a polyphenol and / or iridoid enables an enhanced flavour profile in particular with respect to a taste impression of sweetness. In a preferred embodiment, the concentration of polyphenol and / or iridoid in the flavour modulating composition according to the invention is equal to or even below the detection threshold of its intrinsic sweetness. The detection threshold of a substance's intrinsic sweetness can be determined experimentally by a person skilled in the art by carrying out respective tests with a trained sensoric panel.

[0035] In addition, the invention, therefore, provides a composition being a flavour modulation composition, in particular as described above and in particular for modulating the taste of a flavour-modulating preparation, a sweetening flavour-modulating preparation or an aqueous solution comprising at least one component, which has a sweet and / or unwanted, preferably sour and / or bitter taste impression, comprising, and in particular consisting of, at least one iridoid, and a flavour-modulating preparation and / or a sweetening flavour-modulating preparation described above, and optionally a polyphenol, with the concentration of the extract of water-soluble proteins being greater than or equal to 0.1 wt.-% and lower than or equal to 0.25 wt.-%, more preferably the concentration of the extract of water-soluble proteins is greater than or equal to 0.15 wt.-% and lower than or equal to 0.2 wt.-%.

[0036] According to a further embodiment of the invention, the extract of proteins has an increased ratio of, and essentially consists of, water-soluble proteins, in particular albumins, extracted from seeds of the at least one oil plant or a crop plant from the genus Helianthus and / or Brassica, and a decreased ratio of water-insoluble proteins present in the seeds of the at least one oil plant or a crop plant from the genus Helianthus and / or Brassica, wherein the "increased ratio of water-soluble proteins" and "decreased ratio of water-insoluble proteins" refers to the respective ratio in the protein composition of the seeds of the at least one oil plant or a crop plant from the genus Helianthus and / or Brassica. It has surprisingly found that using essentially the albumin-fraction of the protein profile provided by seeds of the at least one oil plant or a crop plant from the genus Helianthus and / or Brassica allows for flavourmodification, in particular with respect to enhancing taste of sugar-reduced products. Therefore, according to the invention in particular globulins as water-insoluble proteins can be removed from the protein extract, for example by commonly known filtration .

[0037] The inventors further found a correlation between fat content and sweetness, whereby the fat content has a negative influence on the perception of sweet taste. Therefore, it is advantageous to provide a composition according to a further embodiment of the invention which has a fat content below 0.7 wt.-%, preferably greater than or equal to 0.01 wt.-% and lower than or equal to 0.55 wt.-%, in particular preferred greater than or equal to 0.01 wt.-% and lower than or equal to 0.1 wt.-%.

[0038] The invention further provides an orally consumable preparation, which contains

[0039] (a) a composition as described above including at least one protein extract from at least one oil plant or a crop plant from the genus Helianthus and / or Brassica, and

[0040] (b) at least one component, which has a sweet and / or unwanted, preferably sour and / or bitter taste impression, wherein at least one protein extract modifies the sweet and / or unwanted, preferably sour and / or bitter, taste impression of at least one component .

[0041] In the context of the present invention, an "unwanted taste impression", in addition to sour and / or bitter taste impressions, is also understood to be whatever the consumers usually characterize as unpleasant and / or untypical aftertaste. The unpleasant taste impressions can be selected from the group, which comprises bitterness, acidity, metallic taste, rancidity, artificial aromas, moldy taste, licorice taste, saltiness and other untypical tastes .

[0042] A protein fraction, which is extracted from at least one oil plant, can be used as protein extract within the scope of the invention. Plants, which are used to extract plant oil and fats, are referred to as "oil plants". The term "oil plants" includes two groups of plants. The first group comprises oil plants which supply fruit with fat-containing pulp, from which the fat is extracted by means of pressing the fruit, such as, for example, olive tree, avocado and oil palm. The second group comprises oil plants and oil crops (fat-containing seeds, also referred to as "oil seeds") , from which the fat is removed by means of pressing and / or extraction of the kernels. The following plants can be named as examples for the plants, which produce oil seeds: almond, argan, borage, canola, castor oil, coconut, flaxseed, corn, cotton, linseed, grape, hemp, jojoba, macadamia, mango, mustard, neem, oil palm, rapeseed, safflower, sesame, shea, soy, sunflower, tonka bean, moringa, rice (and / or rice bran) and tung. The parts of the oil plant, such as the seeds or oil seeds, respectively, are preferred. The oil seeds of the sunflower and rapeseed are particularly preferred for obtaining the extract according to the invention. In addition to oil plants, other crop plans from the genus Helianthus and / or Brassica can also be used. The crop plant parts, such as, e.g., sweet bulbs of sunchoke, are preferred.

[0043] In an advantageous embodiment, a protein extract (a) is a water- soluble protein extract, in the case of which components, such as chlorogenic acid, phytic acid and helianthinin were depleted and components such as albumin were enriched.

[0044] According to a further embodiment of the invention, the proportion of the phytic acid in the extract of, in particular water-soluble, proteins is up to 7.7% by weight, preferably from 0.28 to 7.7% by weight , in particular from 0.28 up to 6 wt . -%, or preferably in the range of greater than or equal to 0.1 wt . -% to 0.8 wt . -%, preferably 0.15 wt . -% to 0.2 wt . -% . (converted from the dry mass of the protein extract) . The protein extract (a) , which is essentially free from chlorogenic acid, is preferred. In particular, the composition according to the invention preferably has a maximum chlorogenic acid contend of 0.09 wt.-%, in particular of 0.084 wt.-%

[0045] The protein extract (a) can be produced by means of extraction with water from seeds of at least one oil plant, preferably from sunflower seeds. One suitable method for the production of the protein extract (a) is described, for example, in WO2022 / 115784A1. The suitable protein extract is furthermore commercially available, for example, from the company Apparo under the trade name "Solistein™ Sunflower Native Protein Isolate (SUN001)". In order to avoid repetitions of the document WO2022 / 115784A1, only a general description of the method for the production of the protein extract (a) is provided here, which provides clarity and a better understanding of the suitable production method. For the production of the protein extract (a) , the commercially available oil seed material is peeled, cold-pressed and ground. The ground seeds are solubilized without organic solvents in a salt solution and the insoluble solids are separated from the aqueous phase. Calcium chloride can be added to the aqueous phase for the purpose of precipitation of phytic acid. The separated aqueous phase is subjected to a membrane filtration, by means of which the "globulin" protein fraction, which contains insoluble protein (s) , protein (s) with high molecular weight, helianthinin (s) , globulins, albumins (e.g., residual albumins) , combinations thereof and / or the like, is separated from the soluble "albumin" protein fraction, which contains soluble protein (s) , protein (s) with low molecular weight, albumin (s) , combinations thereof and / or the like. A "chlorogenic acid" fraction, which contains chlorogenic acid, is separated from the soluble "albumin" protein fraction by means of ultra- and / or nano-filtration. The "albumin" protein fraction enriched with chlorogenic acid is concentrated and dried. This "albumin" protein fraction can be used as protein extract (a) in the present invention.

[0046] A method for the extraction and / or isolation of albumincontaining protein extracts from sunflower seeds is also described in EP 3 735 835 Al. According to the invention, such a protein extract (a) can be present in the preparation in a low concentration, which is equal to or even below the detection threshold of its sweetness.

[0047] The threshold for the detection of sweetness varies for different individuals. Some individuals can detect, for example, the sweetness of sucrose in a very low concentration of 0.4% (an aqueous sucrose solution with a concentration of 0.4% by weight of sucrose) , others require at least 1.5%. In the context of the invention, the impression of sweetness given by an aqueous sucrose solution with a concentration of 1.5% by weight of sucrose is thus considered to be the detection threshold.

[0048] As is described in WO2022 / 115784A1, the albumin-containing sunflower protein extracts can have their own sweetening power, which can essentially be equal to or even 2 to 5 times sweeter than the sweetness of sucrose.

[0049] A preferred quantity of the protein extract (a) can thus be up to 1.5% by weight, based on the total weight of the orally consumable preparation. The particularly preferred quantity of the protein extract (a) is from 0.001 to 0.5% by weight, based on the total weight of the orally consumable preparation.

[0050] The quantity of the protein extract (a) can be further reduced when water with a low mineral content is used for the orally consumable preparation. It is assumed that in particular the calcium content can play a role for the preparation. The preferred calcium content (in mg / 1 or mg / kg, respectively) in water, which is used for the production of the orally consumable preparation, is up to 70, particularly preferably up to 40. In the context of the present invention, orally consumable preparation is understood to be food, in particular beverages, food supplements, semi-luxury food products, cosmetic product or pharmaceutical. In the context of the present invention, all starting materials, which can be used for the production of the mentioned orally consumable preparations, also fall under the definition "orally consumable preparation".

[0051] The orally consumable preparations include, for example, food, in particular grain and legume products, baked goods, bread products, candies, chewing gums, chocolates, ice cream, honey products, yeast products, baking powder, salt and seasoning products, mustard products, vinegar products, sauces (seasoning) , tobacco products, processed food, cooked fruit and vegetables, meat and meat products, jellies, marmalades, fruit sauces, egg products, milk and milk products, yoghurts, cheese products, butter and butter substitute products, plant-based milk substitute products, cooking oils and fat products, medicinal products, beverages, carbonated beverages, alcoholic beverages, mineral water and carbonated water and other alcohol- free beverages, such as fruit beverages, fruit juices, coffee, coffee substitute, tee, hot chocolate, food extracts, plant extracts, meat extracts, seasoning, sweeteners, nutraceuticals, gelatin, pharmaceutical and non-pharmaceutical rubbers, cosmetic products for oral hygiene, pills, lozenges, drops, emulsions, elixirs, sirups and other preparations for the production of beverages as well as combinations thereof.

[0052] Component (b) , which has a sweet and / or sour taste impression, includes acidifying agents, sweetening agents and also other compounds, which leave a sweet and / or sour taste impression in the mouth, but which the person of skill in the art cannot consider to be common sweetening agents and / or acidifying agents. These are, for example, sweetness enhancers or other compounds, which can modify the smell and / or the taste of the food (FMP - flavouring substances with modifying properties) . The compounds with smell- and / or taste-modifying properties can be selected from the group, which comprises steviol glycosides (glycosylated or non-glycosylated, respectively) , phloretin, proteins, such as thaumatin or brazzein, naringin dihydrochalcone, mogroside V, Swingle extract, rubusoside (glycosylated or non-glycosylated, respectively) , rubus extract, stevioside and rebaudioside A and the mixtures thereof.

[0053] The component (b) , which has a sweet taste impression, can represent at least one sweetening agent, which is known to the person of skill in the art from the prior art. A sweetening agent can preferably be selected from the group, which comprises monosaccharides, disaccharides, oligosaccharides, polysaccharides, sweeteners, sugar substitutes or the mixtures thereof .

[0054] The monosaccharides, which are selected from the group, which contains glucose, fructose, galactose and the mixtures thereof, are particularly preferred; disaccharides, which are selected from the group, which contains sucrose, lactose, maltose and the mixtures thereof; sweeteners, which are selected from the group, which contains acesulfame K, aspartame, cyclamate, saccharin, sucralose, thaumatin, neohesperidin DC and the mixtures thereof; and sugar substitutes, which are selected from the group, which comprises sorbitol, mannitol, isomalt, maltitol, lactitol, xylitol, erythrite and the mixtures thereof. Further, as a sweetening agent according to the invention, GSG (glycosylated steviol glycosides) can be used. It has been found by the inventors that GSG helps to enhance peak sweetness and extends the overall sweet perception by prolonging the duration of perceived maximum sweetness.

[0055] The component (b) , which has a sour taste impression, can represent at least one acidifying agent, which is known to the person of skill in the art from the prior art. An acid, which is suitable for the production of food, food supplements, semiluxury food products, cosmetic products or pharmaceuticals, is preferred. An acidifying agent can be selected from the group, which comprises malic acid, acetic acid and its salts, lactic acid, carbon dioxide, fumaric acid, ascorbic acid, tartaric acid and its salts, such as, e.g. , sodium tartrate, Rochelle salt (sodium potassium tartrate) , phosphoric acid and its salts, metatartaric acid, calcium tartrate, adipic acid, amber acid, oxalic acid, tartaric acid, citric acid and its salts, stannous chloride and the mixtures thereof. The acids, which are extracted from at least one fruit, are particularly preferred.

[0056] The component (b) , which has a bitter taste impression, can contain, for example, one or several bitter substances, which are known to the person of skill in the art from the prior art. Bitter substances are chemical compounds, which generate a bitter taste by means of the activation of T2R (G protein- coupled receptor) . These compounds, which can cause a bitter or other unwanted taste impression, can both be of natural origin and can be produced synthetically. The component (b) can be contained in a natural way in an orally consumable preparation, such as , for example, in fruit juices , or it can be added to this orally consumable preparation .

[0057] In an advantageous embodiment , the orally consumable preparation according to the invention can contain any combination of at least one sweetening agent , at least one acidifying agent , at least one bitter substance and / or at least one compound with smell- and / or taste-modifying properties as component (b) .

[0058] The minimum quantity of component (b) can be 0 . 0001% by weight , based on the total weight of the orally consumable preparation, can preferably be from 0 . 0001 to 15% by weight . An expedient or minimal concentration, respectively, for the component (b) , which in particular represents a sweetening agent , is a concentration, which gives the same sweetnes s impres s ion as an aqueous sucrose solution with a concentration of 2% by weight of sucrose, preferably from 2 to 15% by weight .

[0059] In the context of the present invention, the protein extract (a ) is considered to be a flavour-modifying food ingredient . The flavour-modifying food ingredient is in particular understood to be an ingredient , which intensifies , improves or gives a sweet taste impres s ion and / or which masks , covers or reduces a sour taste impres s ion .

[0060] A method for the flavour modification of an orally consumable preparation, in particular a method for the intensification, improvement and / or modi fication of the sweet taste impres s ion and / or a method for the masking, coverage or reduction of the sour taste impres s ion, is a further subject matter of the present invention . For this method, an initial orally consumable preparation, in particular food, food supplement , semi-luxury food product , cosmetic product or pharmaceutical product , is provided . The method then comprises further bringing a composition as des cribed above, in particular compris ing a protein extract (a ) , which i s defined above , into contact with the initial orally consumable preparation, which has a sweet and / or unwanted, preferably sour and / or bitter taste impres sion, wherein at least one protein extract modifies the sweet and / or unwanted, preferably sour and / or bitter, taste impres sion of at least one component , in particular such that an orally consumable preparation ( 50 ) according to any one of claims 15 to 17 is produced .

[0061] "Bringing into contact" can be carried out with the help of any method, which is known to the person of skill in the art and which is suitable for this purpose, preferably mixing .

[0062] In an advantageous embodiment of the method, the orally consumable preparation contains at least one component (b) , which has a sweet and / or sour taste impres s ion, which is defined above . The minimum quantity of component (b ) is also already defined above and can be 0 . 0001% by weight , based on the total weight of the orally consumable preparation, preferably from 0 . 0001 to 15% by weight .

[0063] In a further advantageous embodiment of the method according to the invention a protein extract ( a) is added to the preparation in a low concentration, which is equal to or even below the detection threshold of its sweetnes s . In the context of the invention, the impres sion of sweetnes s given by an aqueous sucrose solution with a concentration of 1 . 5% by weight of sucrose, is considered to be the detection threshold .

[0064] A preferred quantity of the protein extract (a) can thus be up to 1 . 5% by weight , based on the total weight of the orally consumable preparation . The particularly preferred quantity of the protein extract (a) is from 0 . 001 to 0 . 5% by weight , based on the total weight of the orally consumable preparation .

[0065] The use of a composition which is described above, for the flavour modification of an orally consumable preparation, which is in particular selected from a group that cons ists of food, food supplements , semi-luxury food products , in particular beverages and preparation for the preparation of beverages such as beverage concentrates , cosmetic products including lip sticks , spice mixtures and pharmaceutical products , including tablets , lozenges , chewing gums , ointments or creams for intraoral application, liquid preparations such as syrups or solutions of pharmaceutically active agents , tooth paste, mouth rinses , with the use being in particular suitable for the intensification, improvement or giving of a sweet taste impres sion and / or for the masking, coverage or reduction of an unwanted, preferably sour and / or bitter, taste impres sion, is a further subject matter of the present invention .

[0066] In an advantageous embodiment of the use according to the invention, the orally consumable preparation contains at least one component (b) , which has a sweet and / or sour taste impres sion, which is defined above . The minimum quantity of component (b) is also already defined above and can be 0 . 0001% by weight, based on the total weight of the orally consumable preparation, preferably from 0.0001 to 15% by weight.

[0067] In a further advantageous embodiment of the use according to the invention, a protein extract (a) will be added in the preparation in a low concentration, which is equal to or even below the detection threshold of its sweetness. In the context of the invention, the impression of sweetness given by an aqueous sucrose solution with a concentration of 1.5% by weight is considered to be the detection threshold.

[0068] In a further advantageous embodiment of the use according to the invention, a preferred quantity of the protein extract (a) can be up to 1.5% by weight, based on the total weight of the orally consumable preparation. The particularly preferred quantity of the protein extract (a) is from 0.001 to 0.5% by weight, based on the total weight of the orally consumable preparation.

[0069] The protein extract (a) , which is free from phytic acid, can also be used as sweetening agent in orally consumable preparations. In this case, the protein extract (a) can be present in the preparation in a concentration, which lies above the detection threshold of its sweetness. In other words, the quantity of the protein extract (a) in the preparation can be more than 1.5% by weight.

[0070] The invention thus provides for the production of different orally consumable preparations with positive organoleptic properties, in particular with regard to the sweetness. The resulting preparations can be free from stevia and rubus and thus do not have the unpleasant aftertaste, which is characteristic for these compounds. The protein extracts used in the invention are extracted from readily available raw materials and do not cause any allergies.

[0071] The invention further provides a simple method for producing a composition being a flavour-modulating composition as described above, with the method comprising the steps of

[0072] (a) preparing an extract (11) of, in particular water-soluble, proteins from at least one oil plant or a crop plant from the genus Helianthus and / or Brassica

[0073] (b) adjusting the concentration of the extract (11) of proteins to be below 0.6 wt.-%, preferably below or equal to 0.45 wt.-%, more preferably below or equal to 0.3 wt.-%, with the lower level of the concentration being preferably 0.01 wt . -%, in particular, adjusting the concentration of the extract

[0074] (11) of proteins to be greater than or equal to 0.1 wt.-% and lower than or equal to 0.25 wt.-%, more preferably the concentration of the extract (11) of proteins is greater than or equal to 0.15 wt.-% and lower than or equal to 0.2 wt.-%, and optionally

[0075] (c) adding of at least one preservative (20) , and / or

[0076] (d) adding of at least one sweetening agent (10) , and / or

[0077] (e) adding of at least one polyphenol (12) , and / or

[0078] (f) adding of at least one iridoid (13 () .

[0079] In an advantageous embodiment of the invention, at least one polyphenol is added and the polyphenol content is adjusted to a concentration of greater than or equal to 0.00001 wt . -% and lower than or equal to 0.075 wt.-%, preferably greater than or equal to 0.025 wt . -% and lower than or equal to 0.05 wt.-%.

[0080] According to an advantageous further embodiment of the method according to the invention, a further step the method comprises a further step

[0081] (g) drying, in particular spray-drying, of the composition is included in the method allowing for providing the composition in a formulation of reduced water content, which is of interest for application such as in candies, cakes and / or coatings.

[0082] The invention will be explained in more detail on the basis of the enclosed figures and the exemplary embodiments, but without being limited to the respective specifically described embodiment. The invention also refers to all combinations of preferred embodiments, unless they mutually exclude each other. The information "about" or "approx." in combination with numerical data means that values, which are higher or lower at least by 10% or values, which are higher or lower at least by 5% and values, which are definitely higher or lower by 1%, are included .

[0083] In the figures,

[0084] Figure 1 shows a flow chart of an embodiment of the method for for producing a composition being a flavour-modulating composition,

[0085] Figure 2 diagram for evaluation of a 3.5 wt . % sugar solution containing 0.2 wt . % protein extract B ("0.2% in 3.5 Bx S / W" ) in comparison to a 3 . 5 wt . % sugar solution ("3 . 5 Bx S / W" ) ,

[0086] Figure 3A diagram for evaluation of protein extract A in aqueous solution of sucrose in combination with polyphenols

[0087] Figure 3B diagram for evaluation of protein extract B in aqueous solution of sucrose in combination with polyphenols

[0088] Figure 4 : diagram for evaluation of protein extract B in aqueous solution of sucrose in combination with RMG and a polyphenol selected from trilobatin, tannic acid, and naringin,

[0089] Figure 5 : diagram for evaluation of protein extract B in aqueous solution of sucrose in combination with polyphenol and GSG (glycosylated steviol glycos ides ) ,

[0090] Figure 6 : Table summarising results from sensoric tests for evaluation of protein extract B in aqueous solution of sucrose in combination with polyphenol and GSG (glycosylated steviol glycosides ) ,

[0091] Figure 7 : spiderweb diagram showing result s of a sensory profile analysi s of a carbonated soft drink "CSD orange recipe" ,

[0092] Figure 8 : spiderweb diagram showing result s of a sensory profile analysi s for the flavour-modulating effect of addition of protein extract according to the invention to a carbonated soft drink "CSD orange recipe" , Figure 9 : spiderweb diagram showing result s of a sensory profile analysi s of an "energy drink" ,

[0093] Figure 10 spiderweb diagram showing result s of a sensory profile analysi s of a carbonated soft drink "orange" and

[0094] Figure 11 photos of samples for stability tests on 5 exemplary beverages .

[0095] In figure 1 , the method for producing a composition according to the invention is described . The compos ition can be a flavourmodulating preparation 1 , a sweetening flavour-modulating preparation 2 or a flavour modulation composition 3 compri sing, and in particular consi sting of , the flavour-modulating preparation 1 and / or the sweetening flavour-modulating preparation 2 .

[0096] For carrying out the method, a raw material 0 is provided . The raw material 0 comprises or preferably cons ists of material , in particular seeds , from at least one oil plant or a crop plant from the genus Helianthus and / or Brassi ca .

[0097] In step (a) , an extract 11 of , in particular water-soluble , proteins from at least one oil plant or a crop plant from the genus Helianthus and / or Brassi ca is prepared . The extract can be prepared with procedures including steps well known to a person skilled in the art . In step (b) , the concentration of the extract 11 of proteins is adjusted to be below 0.6 wt . . It has been found out by the inventors that such low concentrations of respective proteins already suffice to realize the surprising flavour-modulating effect of the compositions 1, 2, 3 according to the invention. Depending on the intended application of the composition 1, 2, 3, in step b) , the concentration of these proteins can in particular be adjusted below or equal to 0.45 wt.-% or even below or equal to 0.3 wt.-%. The lower level of the concentration is in all these variants mentioned above set to be 0.01 wt . -% . In particular, in step b) , the concentration of the extract 11 of proteins is adjusted to be greater than or equal to 0.1 wt.-% and lower than or equal to 0.25 wt.-%, more preferably the concentration of the extract 11 of proteins is greater than or equal to 0.15 wt . -% and lower than or equal to 0.2 wt . -% .

[0098] If desired, one or more further steps can be carried out, for example a step (c) to add at least on preservative 20, a step (d) to add at least one sweetening agent 10, a step (e) to add at least one polyphenol 12, and / or a step (f) to add at least one iridoid 13.

[0099] The compositions 1, 2, 3 have been tested with respect to their sensoric impression of taste by having a sensoric panel trained according to DIN EN ISO 8586 consisting of at least 10 participants tasting and evaluating compositions 1, 2, 3 or beverages including such compositions by performing a profiling. In the following, these tests and preliminary experiments thereto are described. The sensory profiling was conducted as a blind tasting. The samples were evaluated based on 6 "attributes" using a 7-point scale ranging from "not perceptible" to "very strong" . The term "attribute" refers to characteristics of the samples that are sensorily perceptible in terms of smell and aroma, taste, and mouthfeel. The following attributes were assessed:

[0100] • "Upfront sweetness" is the initial sweetness perception

[0101] • "Core sweetness" describes consistent and stable sweetness perception

[0102] • "Long lasting sweetness" describes the duration of the sweetness perception

[0103] • "Full body (mouthfeel)" describes the impression of "richness" or "fullness" of taste

[0104] • "Bitter" means a basic bitter taste

[0105] • "Metallic" means a taste or sensation that resembles the flavor of metal

[0106] The tests and experiments are carried out using either commercially available extract (11) of proteins "Solistein™ Sunflower Native Protein Isolate (SUN001)" obtained from APPARO, LLC, Minnesota, USA, or by using a protein extract (11) prepared by the method described above referring to figure 1. In the latter case, as a raw material, high oleic sunflower meal has been used which is commercially available as "SUNTEIN™ Sonnenblumenprotein" by EUROPACK, Sofia, Bulgaria. This protein extract is referred to as "protein extract A" in the following, and the commercially available extract ""Solistein™ Sunflower Native Protein Isolate (SUN001)" is referred to as "protein extract B It has been found out that both extracts (11) of proteins can be used interchangeably within the scope of the invention. For each case of application, the most suitable protein extract (11) can be selected as ingredient for the respective application in the recipe in the overall context. Both protein extracts are the albumin fraction of proteins from sunflower seeds, with content of chlorogenic acid, fat and phytic acid having been evaluated as outlined in the following table, with all ratios given in wt . -% :

[0107] For microbiological reasons, polypropylene glycol has been used in some recipes to obtain a "taste ingredient" to be introduced in the final application which is the "product" to be consumed, for example a beverage. In these cases, the "taste ingredient" consists of

[0108] 35.75 wt.-% protein extract,

[0109] 29.25 wt.-% demineralised water and

[0110] 35 wt.-% propylene glycol. It has been found that when using 0.1 wt.-% of taste ingredient in a solution of 3.5 wt.-% sucrose in water (corresponding to a concentration of 0.03575 wt . -% protein extract 11 in the whole drink) the same sweetness intensity and temporal profile is detected as when using 0.15 wt.-% pure protein extract 11 in a solution of 3.5 wt.-% sucrose in water.

[0111] The results of the tests are represented in figures 2 to 6.

[0112] For the tests, solutions of sucrose in demineralized water with different concentrations have been used which are as follows:

[0113] "1 Bx S / W" : 1 wt.-% sucrose

[0114] "1.5 Bx S / W" : 1.5 wt.-% sucrose

[0115] "3.5 Bx S / W" : 3.5 wt.-% sucrose

[0116] The water-soluble sunflower protein extract B has been used in tests 1, 2 and 3B to 5 and application examples 1 and 3. The water-soluble sunflower protein extract A has been used in test 3A and application examples 4, 5 and 6. All these tests and examples are described below:

[0117] Test 1 :

[0118] Estimation of "Sweetness detection threshold" or "Flavour level"

[0119] The sweetness perception provided by an aqueous sucrose solution with a concentration of 1.5 wt . % sucrose is considered the detection threshold, as explained above.

[0120] The sensory panel evaluated a water solution containing 0.2 wt.-% protein extract B in comparison to an aqueous solution of 1.5 wt . % sucrose ("1.5 Bx S / W") and detected that the identified dosage of protein extract B is less sweet than 1.5 wt.-% sucrose in terms of peak sweetness intensity.

[0121] The sensory panel found that a concentration of 0.2 wt.-% protein extract in water leads to a comparable impression of sweetness as a concentration of 1.5 wt.-% sucrose in water.

[0122] For further tests, protein extract B was used in concentrations equal to or below 0.2 wt.-% to ensure that it functions as a flavour-modifying substance .

[0123] Test 2 :

[0124] Evaluation of protein extract in aqueous solution of sucrose

[0125] A solution containing 3.5 wt . % sucrose in demineralized water ("3.5 Bx sucrose solution") was selected as "standard" because it represents a level at which the dose-response correlation or relationship can be well interpreted for participants of the sensory panel. Furthermore, 3.5 Bx corresponds to a low to midcalorie reduced sugar level and is, therefore, of practical relevance .

[0126] The sensory panel evaluated a 3.5 wt . % sugar solution containing 0.2 wt . % protein extract B ("Prot.ext. 0.2% in 3.5 Bx S / W") in comparison to a 3.5 wt . % sugar solution ("3.5 Bx S / W") . The panel estimated an improvement in all four attributes in the solution with protein extract: initial sweetness perception (upfront sweetness) , core sweetness, long-lasting sweetness, and full body (mouthfeel) . The results are depicted in the diagram given in figure 2 and already show the flavour-modulating properties of addition of a protein extract according to the invention when used in combination only with sucrose.

[0127] Test 3 :

[0128] Evaluation of protein extract in aqueous solution of sucrose in combination with polyphenols

[0129] Test 3A: Protein extract A was used at a concentration of 0.1 wt-% in the following solutions in demineralized water evaluated by the sensoric panel:

[0130] 1. "3.5 Bx S / W" : 3.5 wt-.% sucrose

[0131] 2. "Prot . extr . 0.1 % in 3.5 Bx S / W" :

[0132] 3.5 wt.-% sucrose and 0.1 wt.-% protein extract;

[0133] 3. Prot. extr. 0.1 % + Grape skin extr. (0.025 %) in 3.5 Bx S / W"

[0134] 3.5 wt . % sucrose, 0.1 wt.-% protein extract and 0.025 wt.-% of white grape skin tannins . Grape skin extract contains tannins or so called proanthocyanidins, which are oligomers or polymers of polyphenols. Total polyphenol content (Catechin equivalent, OD 280 nm) expressed on dry matter is at least 65 wt.-%. The content of total polyphenols (Catechin equivalent) is in the range of greater than or equal to 65 wt.-% to lower than or equal to 80 wt.-%.

[0135] In the liquid solution of 250 ppm Grape Skin Extract, the actual Grape Skin Extract contribution is 5 ppm. Total polyphenol content in 5 ppm Grape Skin Extract is therefore estimated as follows: 5 ppm x 65 wt.-% = 0.000325 wt . -% .

[0136] 4. "Prot. extr. 0.1 % + 0.0002 % Tannic acid in 3.5 Bx S / W":

[0137] 3.5 wt . % sucrose, 0.1 wt.-% protein extract and 0.0002 wt . -% Tannic acid 5. "Prot.extr. 0.1 % + 0.0002 % Naringin in 3.5 Bx S / W" :

[0138] 3.5 wt . % sucrose, 0.1 wt.-% protein extract and 0.0002 wt . -% Naringin

[0139] Test 3B : Protein extract B was used at a concentration of 0.2 wt.-% or 0.15 wt.-% in the following solutions in demineralized water:

[0140] The sensoric panel evaluated the following solutions:

[0141] 1. "3.5 Bx S / W" : 3.5 wt-.% sucrose

[0142] 2. "Prot.extr. 0.15 % in 3.5 Bx S / W":

[0143] 3.5 wt.-% sucrose and 0.15 wt.-% protein extract;

[0144] 3. "Prot.extr. 0.15 % + CGA (0.005 %) in 3.5 Bx S / W":

[0145] 3.5 wt.-% sucrose, 0.15 wt.-% protein extract and

[0146] 0.0050 wt.-% of green coffee extract "Green Coffee extract 45 %", Coffeine Compagnie, Italy, containing 45 wt.-% of chlorogenic acid such that the tested solution contains 0.00225 wt.-% chlorogenic acid.

[0147] 4. "Prot.extr. 0.15 % + SYM (0.025%) in 3.5 Bx S / W":

[0148] 3.5 wt . % sucrose, 0.15 wt.-% of protein extract and

[0149] 0.025 wt . % of SYM extract, in which SYM is present in a concentration of 0.000625 wt.-% causing a silymarin content in the mixture of 0.0005 wt.-%.

[0150] 5. Prot.extr. 0.15 % + Grape skin extr. (0.0005 %) in 3.5 Bx S / W"

[0151] 3.5 wt . % sucrose, 0.15 wt.-% protein extract and 0.0005 wt . -% of grape skin extract (total polyphenol content measured by catechin equivalent (OD 280 nm) at least 65%) .

[0152] Total polyphenol content in 5 ppm Grape Skin Extract is therefore estimated as follows: 5 ppm x 65 wt . -% = 0.000325 wt.-%.

[0153] 6. Prot.extr. 0.15 % + Poly. Root. ex. (Resveratrol) (0.005 %) in 3.5 Bx S / W"

[0154] 3.5 wt . % sucrose, 0.2 wt.-% of protein extract and 0.01 wt . -% of Polygonum root extract from natural origins containing 50 ppm of resveratrol resulting in an amount of resveratrol being 0.005 wt.-%. Alternatively, commercially available product "Polygonum Cuspidatum Extract" from StarHealth can be used.

[0155] 7. Prot.extr. 0.15 % + NHDC (0.0003 %) in 3.5 Bx S / W"

[0156] 3.5 wt . % sucrose, 0.2 wt.-% of protein extract and 0.0003 wt.-%of neohesperidin dihydrochalcone .

[0157] "3.5 Bx S / W" was taken as "standard" for both tests 3A and 3B because the dose-response correlation can be well interpreted.

[0158] The polyphenols used in solutions 3 to 5 of test 3A and of solutions 3.-7. of test 3B either do not have intrinsic sweetness or used at a concentration slightly below the respective detection threshold for sweetness.

[0159] The results of these tests are depicted in the diagrams provided in figure 3A for test 3A and figure 3B for test 3B. When the results achieved for the compositions containing a polyphenol are compared to the respective composition without the polyphenol as a reference, one observes the following findings :

[0160] CGA - evaluated for protein extract B- : The sample shows the reduction of "long-lasting sweetness" and increased core sweetness compared to the reference, but less impact on "upfront sweetness," and "full body (mouthfeel)".

[0161] SYM - evaluated for protein extract B- : The sample shows similar effect as CGA with slightly less reduction of "long lasting sweetness" when compared to the reference.

[0162] Sample shows strongly increased upfront and core sweetness along with positive impact on "full body,". Compared to the reference (see Fig. 3) , bitterness and metallic perception was increased. Grape skin extract : The samples show strongly increased upfront and core sweetness along with positive impact on "full body (mouthfeel)". Compared to the reference, bitterness and - evaluated for protein extract B - metallic perception was increased

[0163] Resveratrol (Poly. root extract) - evaluated for protein extract B- : The sample shows a similar effect as Grape skin extract, with overall improved sweetness perception compared to the reference. Bitterness perception is slightly less intense and without increased metallic perception.

[0164] NHDC - evaluated for protein extract B- : The sample shows improved upfront and core sweetness together with the highest rating for full body mouthfeel and no increase of off-notes, but long lasting sweetness is strongly increased at the same time compared to the reference.

[0165] For tannic acid - evaluated for protein extract A -, the sample shows an improved "upfront sweetness" and "sweetness" perception. The sample with naringin - evaluated for protein extract A - shows strongly increased "upfront" and "core sweetness" compared to the reference.

[0166] The solutions comprising polyphenols in addition to protein extract in comparison to 3.5 wt.-% sucrose solution show improvements in such attributes like initial sweetness perception ("upfront sweetness", "core sweetness", "long-lasting sweetness" and "full body (mouthfeel)". "Upfront" and "core sweetness" as well as "full body (mouthfeel)" are associated with positive sweetness perception, while "long lasting sweetness" is associated with artificial sweetness. This is a negative impression together with bitter and - evaluated for protein extract B - metallic off-notes.

[0167] The results discussed above demonstrate the potential of combining polyphenols with protein extract according to the invention to modulate flavour, in particular to modulate taste perception of sweetness. In practice, for each application of a composition according to the invention, suitable concentrations and combinations of protein extract with at least one polyphenol can be found by respective further tests.

[0168] Combining either protein extract A or protein extract B with polyphenols show comparable effects. This leads the inventors to the finding that protein extract A and protein extract B can be used interchangeably, with a person skilled in the art setting concentration of the respective protein extract to a value that suffices the needs of the specific application. Test 4:

[0169] Evaluation of protein extract in aqueous solution of sucrose in combination with RMG and a polyphenol selected from trilobation, tannic acid, and naringin .

[0170] An aqueous solution of the protein extract according to the invention has been used at a concentration of 0.15 wt.-%.

[0171] On this basis, the following solutions were prepared:

[0172] 1. "3.5 Bx S / W" : 3.5 wt-.% sucrose as reference,

[0173] 2. "Prot.extr. 0.15 % in 3.5 Bx S / W" :

[0174] 3.5 wt.-% sucrose and 0.15 wt.-% protein extract,

[0175] 3. "Prot.extr. 0.15 % + 0.002 % Trilobatin in 3.5 Bx S / W":

[0176] 3.5 wt.-% sucrose, 0.15 wt.-% of protein extract and 20 ppm of Trilobatin .

[0177] 4. "Prot.extr. 0.15 % + 0.0002 % Tannic acid in 3.5 Bx S / W":

[0178] 3.5 wt . % sucrose, 0.15 wt.-% protein extract and 0.0002 wt.-% Tannic acid,

[0179] 5. "Prot.extr. 0.15 % + 0.0002 % Naringin in 3.5 Bx S / W":

[0180] 3.5 wt . % sucrose, 0.15 wt.-% protein extract and 0.0002 wt.-% Naringin,

[0181] 6. "Prot.extr. 0.15 % + 0.0075 % RMG in 3.5 Bx S / W":

[0182] 3.5 wt . % sucrose, 0.15 wt.-% protein extract and 0.05 wt.-% liquid RMG extract. RMG is commercially available as "Rehmannia glutinosa extract". The concentration of liquid RMG extract refers to the concentration of the powdered RMG extract and solvents, this concentration is 0.05 wt.-%, where RMG as such contributes to result in a content of 0.0075 wt.-% in the tested mixture. The results are depicted in the diagram provided in figure 4 and illustrate that the application of these exemplary polyphenol or iridoid molecules , respectively, effectively modify the sweetnes s perception of the protein extract according to the invention . This can be used to tailor and / or optimize the protein performance for usage in different applications . For example, a slightly longer lasting sweetnes s could be preferable for dairy application, while it i s not desired in most beverage applications .

[0183] In detail , for trilobatin, the sample shows an improved "upfront sweetnes s" and "full body (mouthfeel ) " perception, but also increased metallic off notes compared to the reference .

[0184] For tannic acid, the sample shows an improved "upfront sweetnes s" and "core sweetnes s" perception together with reduced "long lasting sweetnes s" , but also increased metallic off notes compared to the reference . The sample with naringin shows strongly increased "upfront" and "core sweetnes s" compared to the reference , without adding off notes . For the iridoid RMG, the sample shows a reduced lingering sweetnes s compared to the reference .

[0185] Test 5 :

[0186] Evaluation of protein extract in aqueous solution of sucrose in combination with polyphenol and GSG (glycosylated steviol glycosides)

[0187] A solution of 0 . 004 wt . -% GSG in deminerali sed water is isosweet to a respective solution containing 1 wt . % sucrose ( 1 Bx Sucrose ) . The polyphenols CGA and SYM have no sweetnes s on their own . Six solutions were prepared from demineralized water:

[0188] 1. "3.5 Bx S / W" : 3.5 wt-.% sucrose as reference,

[0189] 2. "Prot.extr. 0.15 % in 3.5 Bx S / W" :

[0190] 3.5 wt.-% sucrose and 0.15 wt.-% protein extract,

[0191] 3. "Prot.extr. 0.15 % + CGA (0.005 %) + SYM (0.025%) in 3.5 Bx S / W": solution containing 3.5 wt.-% sucrose, 0.15 wt.-% of protein extract, 0.0050 wt.-% of green coffee extract "Green Coffee Extract 45 %", Coffeine Compagnie, Italy, containing 45 wt.-% of chlorogenic acid such that the tested solution contains 0.00225 wt.-% chlorogenic acid, and 0.025 wt . -% of silymarin extract, in which SYM is present in a concentration of 0.000625 wt.-% causing a silymarin content in the mixture of 0.0005 wt.-% ,

[0192] 4. "Prot.extr. 0.15 % + CGA (0.005 %) + GSG (0.004 %) in 3.5 Bx S / W": solution containing 3.5 wt.-% sucrose, 0.15 wt.-% of protein extract, 0.005 wt.-% of green coffee extract "Green Coffee Extract 45 %", Coffeine Compagnie, Italy, containing 45 wt.-% of Chlorogenic acid and 0.004 wt.-% of GSG.

[0193] 5. "Prot.extr. 0.15 % + GSG (0.004 %) + SYM (0.025 %) in 3.5 Bx S / W": solution containing 3.5 wt.-% sucrose, 0.15 wt.-% of protein extract, 0.004 wt.-% GSG and 0.025 wt.-% of silymarin extract, in which SYM is present in a concentration of 0.000625 wt.-% causing a silymarin content in the mixture of 0.0005 wt . -%

[0194] 6. "Prot.extr. 0.15 % + CGA (0.005 %) + GSG (0.004) + SYM (0.025 %) in 3.5 Bx S / W": solution containing 3.5 wt.-% sucrose, 0.15 wt.-% of protein extract, 0.005 wt.-% of green coffee extract "Green Coffee Extract45 %", Coffeine Compagnie, Italy, containing 45 wt.-% of Chlorogenic acid, 0.004 wt.-%GSG and

[0195] 0.025 wt.-% of silymarin extract, in which SYM is present in a concentration of 0.000625 wt.-% causing a silymarin content in the mixture of 0.0005 wt.-% .

[0196] In samples 4 to 6 as outlined above, spray-dried GSG - powder has been used which has a use level of 0.004 wt . -% .

[0197] The results are depicted in the diagram in figure 5 and illustrate how the combination of the components polyphenol, GSG and sucrose can be used to further enhance the sweetness impression of protein extracts from sunflower seeds. With certain combinations, it is possible to further improve the sweetness impression to the desired needs.

[0198] In detail, the tests showed for

[0199] CGA and SYM an improved "upfront sweetness" and "full body (mouthfeel)" perception, while "long lasting sweetness" is reduced compared to the reference, for

[0200] CGA and GSG, an even more improved "upfront sweetness", "core sweetness" and "full body (mouthfeel)" perception is observed together with slight reduction in "long lasting sweetness" compared to the reference, wherein for

[0201] GSG and SYM, the sample shows an improved "upfront sweetness" and "core sweetness" without addition of any off notes compared to the reference, and without adding off notes, while for CGA, GSG and SYM, an improved "upfront sweetness", "core sweetness" and "full body (mouthfeel)" perception is observed together with a slight reduction in "long lasting sweetness" compared to the reference, and Compared to the test with only the two CGA and GSG being present in the composition of protein extract , sucrose and water, "long lasting sweetnes s" is further reduced, and "full body (mouthfeel ) " further increased .

[0202] The table depicted in figure 6 summari ses result s obtained for compositions according to the invention containing CGA, SYM, GSG .

[0203] Further tests have been carried out to investigate the protein extract in flavour-modulating compositions according to the invention in applications of these compositions to beverages . In the application examples provided in the following, protein extract B was used in application examples 1 and 2 . In application examples 3 , 4 and 5 , protein extract A has been used .

[0204] Application Example 1

[0205] As outlined above, protein extract B i s the water-soluble sunflower protein from the company Apparo, which is available under the trade name "Solistein™ Sunflower Native Protein I solate (SUN001 ) " . This was used as protein extract in aqueous solutions of sucrose as references with a sucrose content of 2 wt . -% ( referred to as "test 1" in table below) and 5 . 5 wt . -% ("test 2" in table below) and in combination with a sugar- reduced orange drink named "CSD orange" . Sensoric properties were evaluated by a sensoric panel as explained above with results given in the following table :

[0206] The sunflower protein extract per se has a sweet taste. 0.45% by weight of the protein extract (based on the total weight of the produced aqueous solution) are roughly comparable to a solution, which contains 2% by weight of sugar (see "test 1") . 0.45% by weight of the protein extract (based on the total weight of the aqueous solution) in combination with 3.5% by weight of sucrose are sweeter than a solution, which contains 5.5% by weight of sucrose alone (see "test 2") .

[0207] It was found that the addition of 0.45% by weight of the protein extract according to the invention to the 30% sugar-reduced, carbonated soft drink "CSD orange recipe (- 30% by weight of sugar)" leads to a significant improvement of the sweetness profile compared to the previously - but without protein extract - used substances, such as GSG (glycosylated steviol glycoside) (see "test 3") . The quantity of GSG in the comparative "test 3" corresponds to a quantity, which gives an impression of sweetness, which is comparable to the sweetness of an aqueous sucrose solution with a concentration of 2% by weight of sucrose .

[0208] In addition to the sweetnes s , the addition of the protein extract improves the mouthfeel , a critical parameter in the case of low-sugar products .

[0209] Application Example 2

[0210] Protein extract B, was used as protein extract in aqueous solutions of sucrose .

[0211] A carbonated soft drink CSD orange recipe with 8 . 5 ° Brix with full sugar content ( 8 . 5 wt . -% ) was used as first reference . A "CSD orange recipe" was used as second reference , in which the sugar content was reduced by 15% by weight . In the sample according to the invention, 0 . 3% by weight of protein extract B was added to the CSD orange recipe, in which the sugar content was reduced by 15% by weight .

[0212] The results from a sensory profile analysis of a carbonated soft drink "CSD orange recipe" are illustrated in the spiderweb diagram provided in figure 7 .

[0213] The results of a sensory profile analysis for modifying ef fect of the protein extract B of a carbonated soft drink "CSD orange recipe" are illustrated as spiderweb diagram depicted in figure 8 . "CSD orange recipe" with full sugar content was used as reference to which "CSD orange recipe" to which 0 . 3% by weight of protein extract B was added is compared . The sensory profiling was in this case carried out with the help of 9 random subjects on the basis of a blind taste test . Based on a 7 point-scale ( from "not perceivable" to "very strong" ) , the samples were evaluated according to 12 "attributes" . The term "attribute" refers to properties of the samples , which in general can be perceived in a sensory manner in the form of smell and aroma, taste and mouthfeel , which in sum result in a "flavour" sensation . The following attributes were used : upfront sweetnes s , highest peak sweetnes s , full body (mouthfeel ) , aftertaste, juicy orange, overall flavour, lemon, candy, tea, sour, bitter, astringent .

[0214] The protein extract being used in combination with at least one sweetening agent in thi s embodiment of the invention makes it pos sible to perceive a higher sweetnes s in beverages , compared to the individual components , which are used separately . This increased sweetnes s means that a smaller quantity of sweetening agent can be used in these products , in order to provide a profile in terms of time and taste, which comes very close to the profile of sucrose .

[0215] It is generally di fficult to cover up the sour taste . The products are usually diluted with water or are sweetened with sugar . Surpri singly, it was found that the use of protein extract in a minimum quantity can reduce the sour taste of a beverage . The respective minimum quantity can be determined experimentally for each application of interest by a person skilled in the art . Application Example 3 : Energy Drink

[0216] As application example 3, an energy drink was analysed as follows, with the results shown in the diagram depicted in figure 9.

[0217] Reference "Ref . " : "Energy drink", "GAP" refers to an energy drink corresponding in principle to Reference, but having content of sucrose being reduced by 30 % with respect to Reference, "GSG" refers to an energy drink corresponding in principle to GAP, but having a GSG solution of 0.02 wt.-% in GAP, "Protein Extract" refers to an energy drink corresponding in principle to GAP, but having a solution added to „GAP" at the dosage of 0.1 wt . % with the solution consisting of 35.75 wt.-% protein extract A in 29.25 wt.-% demineralised water and 35 wt . -% propylene glycol, "Protein Extract + GSG" refers to an energy drink corresponding in principle to GAP, but having an aqueous solution added to „GAP" at the dosage of 0.1 wt . % solution , with the aqueous solution containing 0.0175 wt.-% GSG provided as watercontaining liquid which has a use level of 0.02 wt.-%, with the rest of the solution consisting of 35.75 wt.-% protein extract A in 29.25 wt.-% demineralised water and 35 wt.-% propylene glycol .

[0218] The results provided in figure 9 have been achieved by sensoric profiling by a sensoric panel trained according to

[0219] DIN EN ISO 8586 consisting of at least 10 participants. It can be derived from the spiderweb analysis that the sample "Protein extract + GSG" applied in "GAP" energy drink allows to achieve a sensoric profile which comes very close to the profile of the energy drink full sugar version. Although a deviation is recognized in core sweetness, the other parameters are met nearly completely, with even a slightly better mouthfeeling. This is a surprising and very advantageous finding enabled by the invention: the flavour-modulating composition according to the invention fills the 30 % sugar gap and allows a sensoric profile acceptable similar to the profile of the drink with full sugar content .

[0220] Application Example 4 : Carbonated Soft Drink Orange As application example 3, an energy drink was analysed as follows, with the results shown in the diagram depicted in figure 9.

[0221] Re erence . " : Carbonated Soft Drink (CSD) Orange, "GAP" refers to a CSD Orange drink corresponding in principle to Reference, but having content of sucrose being reduced by 30 % with respect to Reference, "GSG" refers to a CSD Orange drink corresponding in principle to GAP, but having a GSG solution of 0.02 wt.-% in GAP, "Protein Extract" refers to a CSD Orange drink corresponding in principle to GAP, but having an aqueous solution added to „GAP" at the dosage of 0.1 wt . % with the solution consisting of 35.75 wt.-% protein extract A in 29.25 wt.-% demineralised water and 35 wt.-% propylene glycol, "Protein Extract + GSG" refers to a CSD Orange drink corresponding in principle to GAP, but having an aqueous solution added to „GAP" at the dosage of 0.1 wt . %, solution provided as water-containing liquid which has a use level of 0.02 wt.-%, with the aqueous solution containing 0.0175 wt.-% GSG provided as water-containing liquid which has a use level of 0.02 wt.-%, with the rest of the solution consisting of 35.75 wt.-% protein extract A in 29.25 wt.-% demineralised water and 35 wt.-% propylene glycol.

[0222] The results provided in figure 10 have been achieved by sensoric profiling by a sensoric panel trained according to DIN EN ISO 8586 consisting of at least 10 participants. It can be derived from the spiderweb analysis that the sample "Protein extract + GSG" allows to achieve a sensoric profile that comes close to the impression of mouthfeeling and core sweetness of the reference. Advantageously, with the composition according to the invention, off-notes can be avoided. These parameters are significantly enhanced in comparison to the sugar-reduced CSD Orange by adding the composition according to the invention. Also the impression of upfront sweetness can be improved by adding this composition to the sugar reduced variant of the drink .

[0223] Application Example 5 : Stability tests

[0224] Stability studies have been conducted in basic model and in real applications. Protein extracts A and B were applied to each application (basic model and real application) at the dosages mentioned below. The goal was to test protein extracts ' (A and B) stability in each application. For Protein extracts B, a powder version as well as the extract in solution with water and propylene glycol was tested. As a result, there were not observed any differences between protein extracts A and B in terms of physical and sensorial stability.

[0225] In each case, the stability was tested in RTD (ready to drink, according to customer recipes "CR"s with the customer being a producer of respective drinks) and in solutions of the respective beverage compound with the compound being present in higher concentration than in the RTD as outlined below in detail :

[0226] Protein extracts

[0227] — Protein extracts A (0.1% solution of 35.75% protein extract A in 29.25% demineralized water and 35% propylene glycol)

[0228] — Protein Extract B (0.15% powder)

[0229] — Protein Extract B (0.1% solution of 35.75% protein extract B in 29.25% demineralized water and 35% propylene glycol)

[0230] Dosages are given for RTD conditions. In compound applications 6 times higher dosages have been used.

[0231] Basic model

[0232] RTD (in citric acid, pH 3.4)

[0233] RTD (in phosphoric acid, pH 3.4)

[0234] Compound (in citric acid, pH 2.4, 6 times higher dosage than in RTD)

[0235] Compound (in phosphoric acid, pH 2.4, 6 times higher dosage than in RTD)

[0236] Basic models are simplified versions of the real applications with only acid (citric or phosphoric) in the aqueous solution. The aqueous solution's pH is adjusted to 3.4 by adding certain amount of acid (citric or phosphoric) . The goal here is to observe the stability of the protein extracts in the presence of low pH (3.4) achieved by acids. According to the inventors ' experience, often this is causing instability. Basic model "RTD" condition is representative of real application "RTD (CR)", and basic model "compound" condition to real application compound (6 times concentrated and lower pH) .

[0237] Real applications

[0238] Orange CSD (compound)

[0239] Orange CSD (RTD, CR)

[0240] Beer (RTD, market sample / Heineken)

[0241] Cider (compound)

[0242] Cider (RTD, CR)

[0243] Energy drink (compound)

[0244] Energy drink (RTD, CR)

[0245] In general, beverages for real applications are prepared as "compounds" (highly concentrated and low pH) and later diluted to be "RTD, CR" .

[0246] Sample preparation:

[0247] Protein extract (A or B, powder or solution, 6 times higher concentration as in basic model) were applied in addition to real application compounds. Samples were pasteurized at 80 °C for 20 min.

[0248] Then, the samples of the prepared set were kept at three different temperatures - room temp, 4°C and 38°C with light - to observe any changes such as sedimentation, colour, off-note, based on comparison of different temperatures. The samples were incubated for 2 days .

[0249] If no visible precipitation or colour change was observed, compounds had been diluted until RTD (CR) . These samples were also pasteurized at 80°C for 20 min and kept at three different temperatures - room temp, 4C and 38C with light - to observe any changes such as sedimentation, colour, off-note, based on comparison of different temperatures. The samples were incubated for 2 weeks .

[0250] Samples were kept in room temperature, i. e. a temperature greater than or equal to 20°C and lower than or equal to 22°C, in cool environment of 4 °C and hot (38 °C with light) for 2 weeks. After this storage time, the samples were tasted and it was checked if their performance is stable, or if taste impact is reduced or eventually completely gone, if additional off- notes appear or any other possible changes are recognized. Physical stability, such as color change, the occurrence of precipitates or any kind of particles in the bottles, and also smell of the samples were observed.

[0251] As can be seen in the photos provided in figure 11, there were not observed any physical stability concerns. All samples are transparent, and optically, there cannot be detected changes in colour or any turbidity. Also, there were not observed any taste differences . It is apparent to the person skilled in the art that the invention is not limited to the examples described above, but rather can be varied in many different ways . In particular, the features of the individually illustrated examples can also be combined or interchanged with one another .

[0252] List of Reference numbers

[0253] 0 Raw material; material, in particular seeds, from at least one oil plant or a crop plant from the genus Helianthus and / or Brassica

[0254] 1 composition being a flavour-modulating preparation

[0255] 2 composition being a sweetening flavour-modulating preparation

[0256] 3 flavour modulation composition comprising, and in particular consisting of, the flavour-modulating preparation (1) and / or the sweetening flavour-modulating preparation (2)

[0257] 5 initial orally consumable preparation, in particular food, food supplement, semi-luxury food product, cosmetic product or pharmaceutical product,

[0258] 10 sweetening agent

[0259] 11 protein extract

[0260] 12 polyphenol

[0261] 13 iridoid

[0262] 20 preservative

[0263] 50 orally consumable preparation, which contains a composition (1, 2, 3)

Claims

Patent Claims1. A composition being a flavour-modulating preparation (1) consisting of an aqueous solution of an extract (11) of, in particular water-soluble, proteins from at least one oil plant or a crop plant, in particular from the genus Helianthus and / or Brassica, and optionally at least one preservative (20) , wherein the concentration of the extract (11) of proteins is below 0.6 wt.-%, preferably below or equal to 0.45 wt.-%, more preferably below or equal to 0.3 wt.-%, with the lower level of the concentration is preferably 0.01 wt . -%, in particular, the preferred concentration of the extract (11) of proteins is greater than or equal to 0.1 wt.-% and lower than or equal to 0.25 wt.-%, more preferably the concentration of the extract (11) of proteins is greater than or equal to 0.15 wt.-% and lower than or equal to 0.2 wt.-%.

2. A composition being a sweetening flavour-modulating preparation (2) consisting of the flavour-modulating preparation (1) according to claim 1 and at least one sweetening agent (10) , and optionally at least one preservative (20) , with the concentration of the protein extract (11) is greater than or equal to 0.1 wt.-% and lower than or equal to 0.25 wt.-%,more preferably the concentration of the extract (11) of proteins is greater than or equal to 0.15 wt.-% and lower than or equal to 0.2 wt.-%.

3. A composition being a flavour modulation composition (3) , in particular for modulating the taste of a flavourmodulating preparation (1) , a sweetening flavour-modulating preparation (2) or a aqueous solution comprising at least one component, which has a sweet and / or unwanted, preferably sour and / or bitter taste impression, comprising, and in particular consisting of, the flavour-modulating preparation (1) according to claim 1 and / or the sweetening flavour-modulating preparation (2) according to claim 2, and at least one polyphenol (12) , with the concentration of the extract (11) of proteins being greater than or equal to 0.1 wt . -% and lower than or equal to 0.25 wt.-%, more preferably the concentration of the extract (11) of proteins is greater than or equal to 0.15 wt.-% and lower than or equal to 0.2 wt.-%.

4. A composition being a flavour modulation composition (3) , in particular according to claim 3, in particular for modulating the taste of a flavourmodulating preparation (1) , a sweetening flavour-modulating preparation (10) or an aqueous solution comprising at least one component, which has a sweet and / or unwanted, preferably sour and / or bitter taste impression, comprising, and in particular consisting of, at least one iridoid, anda flavour-modulating preparation (1) according to claim 1 and / or a sweetening flavour-modulating preparation (2) according to claim 2, and optionally a polyphenol, with the concentration of the extract (11) of water- soluble proteins being greater than or equal to 0.1 wt.-% and lower than or equal to 0.25 wt.-%, more preferably the concentration of the extract (11) of water-soluble proteins is greater than or equal to 0.15 wt . - % and lower than or equal to 0.2 wt.-%.

5. The flavour modulation composition (3) according to claim 3 or 4 characterized in that the at least one polyphenol is selected from the group consisting of• proanthocyanidins and / or condensed tannins and / or anthocyanins and / or oligomeric proanthocyanidins,• phenolic acids, in particular chlorogenic acid (CGA) , hydroxycinnamic acids and / or hydroxybenzoic acids,• stilbenoids, in particular resveratrol,• f lavonolignans and / or lignans, in particular silymarins (SYM) , glycosylated and non-glycosylated Dihydrochalcones , in particular neohesperidin dihydrochalcones (NHDC) and / or trilobatin,• tannins, in particular tannic acid,• glycosylated and non-glycosylated flavones, in particular naringin and / or naringenin,• glycosylated and non-glycosylated flavonoids, in particular hesperidin and / or hesperetin,• glycosylated and non-glycosylated flavanols, in particular catechin, epicatechin, quercetin and / or kaempferol,• glycosylated and non-glycosylated anthocyanidins, in particular cyanidin and / or delphinidin, and mixtures of at least two of these polyphenols and mixtures of at least two of these polyphenols.

6. The flavour modulation composition (3) according to any of claims 3 to 5 characterized in that the concentration of the at least one polyphenol is greater than or equal to 0.0001 wt.-% and lower than or equal to 0.075 wt.-%, preferably greater than or equal to 0.025 wt.-% and lower than or equal to 0.05 wt.-%.

7. The flavour modulation composition (3) according to any of claims 3 to 6 characterized in that the at least one iridoid is selected from the group consisting of catalpol, aucubin, rehmanniosides , other iridoid glycosides and aglycones, and mixtures of at least two of these iridoids, with the at least one iridoid being preferably present in a concentration of greater than or equal to 0.0025 wt-% to lower than or equal to 0.05 wt.-%.

8. The composition (1, 2, 3) according to any one of claims 1 to 7, characterized in thatthe at least one preservative is selected from the group consisting of propylene glycol, glycerine, triacetin, ethanol, sodium benzoate, and mixtures of at least two of these preservatives.

9. The composition (1, 2, 3) according to any one of claims 1 to 8, characterized in that the extract (11) of proteins has an increased ratio of, and essentially consists of, water-soluble proteins, in particular albumins, extracted from seeds of the at least one oil plant or a crop plant from the genus Helianthus and / or Brassica, and a decreased ratio of water-insoluble proteins present in the seeds of the at least one oil plant or a crop plant from the genus Helianthus and / or Brassica, wherein the "increased ratio of water-soluble proteins" and "decreased ratio of water-insoluble proteins" refers to the respective ratio in the protein composition of the seeds of the at least one oil plant or a crop plant from the genus Helianthus and / or Brassica.

10. The composition (1, 2, 3) according to any one of claims 1 to 9, characterized by a fat content below 0.7 wt.-%, preferably greater than or equal to 0.01 wt.-% and lower than or equal to 0.55 wt.-%, in particular preferred greater than or equal to 0.01 wt.-% and lower than or equal to 0.1 wt.-%.

11. The composition (1, 2, 3) of any one of claims 1 to 10, wherein the extract (11) of, in particular water-soluble, proteins represents a sunflower protein extract, in particular protein extract from sunflower seeds.

12. The composition (1, 2, 3) of any one of claims 1 to 11, in which the extract (11) of, in particular water-soluble, proteins is present in a concentration, which is equal to or even below the detection threshold of its sweetness, wherein the impression of sweetness given by an aqueous sucrose solution with a concentration of 1.5 wt . -% of sucrose is considered to be the detection threshold.

13. The composition (1, 2, 3) of any one of claims 1 to 12, characterized in that the extract (11) of, in particular water-soluble, proteins is depleted of phytic acid or is essentially free from phytic acid, wherein the proportion of phytic acid in the protein extract (11) is preferably up to 7.7 wt . -%, preferably from 0.28 up to 7.7 wt . -%, in particular from 0.28 up to 6 wt . -%, or preferably in the range of greater than or equal to 0.1 wt . -% to 0.8 wt . -%, preferably 0.15 wt . -% to 0.2 wt . -% .

14. The composition (1, 2, 3) of any one of claims 1 to 13, characterized in that the extract (11) of, in particular water-soluble, protein is essentially free from chlorogenic acid, and preferably has a maximum chlorogenic acid contend of 0.009 wt.-%, in particular of 0.084 wt.-%.

15. The composition (1, 2, 3) of any one of claims 1 to 14, characterized in that the aqueous solution was reduced inits water-content to such an extent that the composition is a powder.

16. An orally consumable preparation (50) , which contains(a) a composition (1, 2, 3) according to any of claims 1 to15 with at least one protein extract from at least one oil plant or a crop plant from the genus Helianthus and / or7 Brassica, and(b) at least one further component, which has a sweet and / or unwanted, preferably sour and / or bitter taste impression, wherein at least one protein extract modifies the sweet and / or unwanted, preferably sour and / or bitter, taste impression of at least one component.

17. The preparation (50) according to claim 16, characterized in that the component (b) contains at least one sweetening agent, which is selected from the group, which comprises monosaccharides, disaccharides, oligosaccharides, polysaccharides, sweeteners, sugar substitutes or the mixtures thereof.

18. The preparation (50) according to claim 16 or 17, characterized in that the component (b) contains at least one acidifying agent, which is preferably an acid, particularly preferably an acid from at least one fruit.

19. A method for the taste modification of an initial orally consumable preparation (5) , in particular for the intensification, improvement or modification of the sweettaste impression and / or for the masking, coverage or reduction of the unwanted, preferably sour and / or bitter, taste impression, wherein the method comprises:- providing an initial orally consumable preparation (5) , in particular food, food supplement, semi-luxury food product, cosmetic product or pharmaceutical product,- - bringing a composition (1, 2, 3) according to any one of claims 1 to 15 into contact with the initial orally consumable preparation, wherein the initial orally consumable preparation (5) comprises at least one further component, which has a sweet and / or unwanted, preferably sour and / or bitter taste impression, wherein at least one protein extract modifies the sweet and / or unwanted, preferably sour and / or bitter, taste impression of at least one component, in particular such that an orally consumable preparation (50) according to any one of claims 16 to 18 is produced .

20. Use of a composition (1, 2, 3) according to any one of claims 1 to 15, for the flavour modification of an orally consumable preparation, which is in particular selected from a group that consists of food, food supplements, semi-luxury food products, in particular beverages and preparation for the preparation of beverages such as beverage concentrates, cosmetic products, including lip sticks, spice mixtures and pharmaceutical products, including tablets, lozenges, chewing gums, ointments or creams for intra-oral application, liquid preparations such as syrups or solutionsof pharmaceutically active agents, tooth paste, mouth rinses , with the use being in particular suitable for the intensification, improvement or giving of a sweet taste impression and / or for the masking, coverage or reduction of an unwanted, preferably sour and / or bitter, taste impression.

21. Method for producing a composition being a flavourmodulating composition (1, 2, 3) comprising the steps of(a) preparing an extract (11) of, in particular water- soluble, proteins from at least one oil plant or a crop plant from the genus Helianthus and / or Brassica(b) adjusting the concentration of the extract (11) of proteins to be below 0.6 wt.-%, preferably below or equal to 0.45 wt.-%, more preferably below or equal to 0.3 wt.-%, with the lower level of the concentration being preferably 0.01 wt.-%, in particular, adjusting the concentration of the extract (11) of proteins to be greater than or equal to 0.1 wt.-% and lower than or equal to 0.25 wt.-%, more preferably the concentration of the extract (11) of proteins is greater than or equal to 0.15 wt.-% and lower than or equal to 0.2 wt.-%, and optionally(c) adding of at least one preservative (20) , and / or(d) adding of at least one sweetening agent (10) , and / or(e) adding of at least one polyphenol (12) , and / or(f) adding of at least one iridoid (13) .

22. Method according to claim 21, characterized in that at least one polyphenol is added and the polyphenol content is adjusted to a concentration of greater than or equal to 0.00001 wt.-% and lower than or equal to 0.075 wt.-%, preferably greater than or equal to 0.025 wt.-% and lower than or equal to 0.05 wt.-%.

23. Method according to claim 21 or 22, characterized in that the method comprises a further step(g) drying, in particular spray-drying, of the composition.

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