Taste modulator, and preparation therefor and use thereof

Abstract

A taste modulator, and a preparation therefor and a use thereof. The taste modulator can suppress unpleasant tastes such as bitterness and astringency in food. The preparation method for the taste modulator comprises the following steps: controlling the degree of polymerization of an edible polymer to be within 2-500, adjusting the pH of an edible polymer solution to 3-7, then adding a multivalent ion extract solution, and stirring for reaction at 0-100°C for 1-10 min at 0-700 r / min, wherein the obtained composition is the taste modulator; and the mass ratio of the edible polymer solution to the multivalent ion extract solution is 1-10:0.1-10.

Description

A taste modifier, its preparation method and application Technical Field

[0001] This invention relates to the fields of daily necessities, food, or pharmaceuticals, and in particular to a taste modifier for masking bitterness or unpleasant odors. The invention also relates to a method for preparing the taste modifier, and a method for using the taste modifier to create compositions that reduce or mask unpleasant taste sensations. Background Technology

[0002] The human mouth contains approximately 5,000 taste buds, capable of perceiving five tastes: sweet, bitter, umami, sour, and salty. Notably, bitterness perception plays a crucial role in the survival of vertebrates. When animals encounter bitter foods, the cerebral cortex generates a strong aversion, serving as a vital defense mechanism against the invasion of toxic substances. Because bitterness is closely associated with toxicity, it seriously threatens the survival of organisms. Research shows that neurons expressing somatostatin (SST) regulate bitterness, while neurons expressing calcium-binding protein 2 (Calbindin 2) regulate sweetness; both are located in the rostral segment of the solitary tract (rNST) in the brain. Interestingly, bitterness neurons inhibit the excitation of sweetness neurons. In other words, to counteract the bitterness of food, large amounts of sucrose are needed to reduce, mask, or mask the bitterness.

[0003] To reduce bitterness in food, artificial and natural sweeteners are added to replace sucrose to improve consumer acceptance. However, while improving unpleasant tastes, these sweeteners can also introduce off-flavors such as astringency, metallic taste, and aftertaste. These newly introduced flavor characteristics not only affect the overall flavor of the product but also reduce consumer acceptance to some extent. The rise of high-intensity sweeteners has been accompanied by a significant problem—the inherent taste defects of artificial sweeteners. For example, stevia is a high-intensity sweetener with no nutritional value and zero calories, but its bitterness and metallic taste make it unpleasant for many. Acesulfame potassium has a strong sweetness, approximately 130 times that of sucrose, and its flavor properties are similar to saccharin, but it has a bitter taste at high concentrations. Because it is difficult to find a sweetener with sensory properties and physicochemical properties similar to sucrose, there has been an urgent need in the beverage, food, and pharmaceutical industries for bitterness blocking or masking in recent years. There are four main methods to prevent bitterness: (1) enhancing aroma components through Maillard reaction; (2) masking undesirable bitterness through emulsion encapsulation; (3) removing bitter substances through separation of unwanted components; and (4) blocking receptor transduction through bitterness blockers. For example, CN 113995077 B removes the pericarp and pomace of honeysuckle berries through filtration and centrifugation to remove the bitterness of honeysuckle berry pulp, but this method leads to the loss of nutrients in the pulp. CN 112126668 B discloses a specific endonuclease complex enzyme to remove the bitterness of soybean peptides. This method may cause changes in the overall structure and stability of the peptides, affecting the folding pattern and secondary structure (e.g., α-helix or β-sheet), thereby affecting the nutritional value of soybean peptides. CN 113248567 B discloses a bitterness receptor blocking peptide that can effectively bind to the bitterness receptor T2R14 and has a continuous and stable inhibitory effect on bitter substances. However, there are 25 bitterness receptors in the human oral cavity, and the bitterness receptor blocking peptide has a significantly reduced bitterness-blocking effect on mixed peptide solutions. Therefore, developing a novel bitterness modifier to meet the needs of the beverage, food, and pharmaceutical industries for blocking or masking bitterness is of practical significance. Summary of the Invention

[0004] To address the shortcomings of existing technologies, this invention develops a taste modifier that alters taste perception. This modifier can capture components inherently causing unpleasant tastes in edible products or additional additives with off-flavors, ultimately improving the overall taste properties of these products. Furthermore, this taste modifier is low in calories, stable, has good biocompatibility, is widely available, and is easy to manufacture. Whether considering the enhancement of product sensory attributes, the health effects of high sugar content, or the concept of green, sustainable, and environmentally friendly production, this taste modifier essentially meets all these requirements.

[0005] Various exemplary and non-limiting aspects of the present invention can be summarized as follows:

[0006] Aspect 1: The purpose of this invention is to provide a taste modifier, its preparation method, and its application.

[0007] Aspect 2: The taste modifier described in aspect 1 is prepared by the following method: the degree of polymerization of the edible polymer is controlled at 2 to 500, the pH of the edible polymer solution is adjusted to 3 to 7, a multivalent ion extract solution is added, and the mixture is stirred and incubated at 0 to 700 rpm at 0 to 100 °C for 1 to 10 min. The resulting composition is the taste modifier.

[0008] Aspect 3: The edible polymer described in Aspect 2 is a food-grade cationic polymer. According to the present invention, the sources of the edible polymer include, but are not limited to, at least one of the following: mushrooms, yeast fermentation products, whey protein, shrimp shells, crab shells, legume protein, silkworm pupae, cell walls of some fungi, microbial proteins, and arthropod exoskeletons, or combinations thereof. Common edible polymers such as starch and chitosan are also included. The extraction method for the edible polymer is a conventional method in the art. Alternatively, food-grade low molecular weight edible polymers can be purchased directly. Preferably, chitosan formed from N-acetylglucosamine and N-acetyl-D-glucosamine with a degree of polymerization between 2 and 500 is selected. More preferably, an edible polymer with a degree of polymerization between 5 and 150 is selected.

[0009] Aspect 4: The sources of the multivalent ion extract described in Aspect 2 include, but are not limited to, at least one of carrots, bananas, seeds of legumes, potatoes, bran of grains, mushrooms, germ, and nuts, or combinations thereof. The multivalent ion extract can be extracted using a crude extraction method, where the raw material is ground into powder, dissolved in water, filtered, centrifuged, and concentrated; the resulting concentrate is the desired polyanionic extract. Alternatively, food-grade polyanionic extracts can be purchased directly. Preferably, the multivalent ion is a variety of polyanions, including but not limited to triphosphates, hexametaphosphates, and phytates. More preferably, triphosphates are selected as the material for synthesizing taste modifiers.

[0010] Aspect 5: In the composition described in Aspect 2, the net content (w / w) of the edible polymer is 5wt% to 90wt%, where net content, or weight percentage, refers to the dry weight percentage based on the total weight of the taste modifier.

[0011] Aspect 6: In the composition described in Aspect 2, the net content (w / w) of the multivalent ion extract is 5wt% to 90wt%, where net content, or weight percentage, refers to the dry weight percentage based on the total weight of the taste modifier.

[0012] Aspect 7: In Aspect 2, the formation of a taste modifier from an edible polymer and a multivalent ion extract is a spontaneous process that can be carried out at 0–100 °C. Preferably, it is carried out at 25–35 °C.

[0013] Aspect 8: Preferably, in aspect 2, the stirring speed is 200 rpm and the incubation time is 1~10 min.

[0014] Aspect 9: In Aspect 2, after adjusting the solution of the edible polymer to a specific pH, it is processed through a membrane and then a multivalent ion extract solution filtered through a membrane is added.

[0015] Aspect 10: The edible polymer and multivalent ion extract described in Aspect 2 are prepared at a certain mass ratio, wherein the mass ratio of the edible polymer solution to the multivalent ion extract solution is 1~10:0.1~10. Preferably, the mass ratio of the edible polymer to the multivalent ion extract is 2:1, 3:1, 3:2, or 4:1.

[0016] Aspect 11: A taste modifier prepared by the above-described method.

[0017] Aspect 12: A composition for oral ingestion comprising an edible product and a taste modifier. When the edible product is ingested in the absence of the taste modifier, unpleasant tastes (e.g., bitterness, astringency) are produced, and when the taste modifier is combined with the edible product, it can reduce or mask the unpleasant tastes in the food.

[0018] Aspect 13: The edible products described in Aspect 12 contain edible ingredients that have one or more unpleasant taste sensations, including but not limited to an unpleasant off-flavor, an unpleasant aftertaste, a lingering sweetness or bitterness.

[0019] Aspect 14: In the edible products described in Aspect 12, the edible ingredient comprises an edible bitter component found in food or an additional high-intensity sweetener added to the food. Edible bitter components include, but are not limited to, caffeine, limonene, tannins, polyphenols, flavonoids, active pharmaceutical ingredients, bitter peptides, and alkaloids. High-intensity sweeteners include, but are not limited to, steviol glycosides, sucralose, and acesulfame potassium.

[0020] Aspect 15: In one composition of aspects 12-14, the edible ingredients are coffee, a taste modifier, and may also include steviol glycosides.

[0021] Aspect 16: In one composition of aspects 12-14, the edible ingredients are coffee, a taste modifier, and may also include sucralose.

[0022] Aspect 17: In one composition of aspects 12-14, the edible ingredients are coffee, a taste modifier, and may also include acesulfame potassium.

[0023] Aspect 18: In one composition of aspects 12-14, the edible ingredients are limonene, a taste modifier, and may also include sucralose.

[0024] Aspect 19: The compositions described in aspects 15-18 are beverage products with an acidic pH value.

[0025] Aspect 20: The compositions described in aspects 12-19 contain an edible polymer present at a concentration below, equal to, or above its taste threshold concentration; and a multivalent ion extract present at a concentration below, equal to, or above its taste threshold concentration.

[0026] Aspect 21: A method for reducing or masking unpleasant taste sensations associated with inherent bitter components and high-intensity sweeteners in orally ingested compositions (e.g., liquid foods, semi-solid foods, solid foods), wherein the taste modifiers in the composition capture off-flavor substances, forming a taste modifier containing bitter or off-flavor substances, thereby ultimately improving the overall taste properties of the composition.

[0027] Aspect 22: The net content (w / w) of the taste modifier described in Aspect 12 in the composition is related to the method of obtaining the edible polymer and the multivalent ion extract. If it is a compound of crude food extracts, the net content (w / w) of the taste modifier in the composition shall be at least 0.01 wt%; if it is a food-grade, high-purity edible polymer or multivalent ion extract, the net content (w / w) of the taste modifier in the composition shall be 0.01 wt% to 2 wt%. Generally, a net content (w / w) of 0.01 wt% to 2 wt% of the taste modifier in the composition is sufficient to achieve the desired bitterness-resistant effect. Weight percentage refers to the dry weight percentage based on the total weight of the edible product and the taste modifier.

[0028] Aspect 23: A method for enhancing the sweetness and suppressing the bitterness of a product, comprising a taste modifier formulated using the method described in aspect 2. The taste modifier is capable of capturing or isolating edible components (e.g., inherent bitter components and high-intensity sweeteners) that produce unpleasant taste sensations (e.g., bitterness, astringency, off-flavors, and metallic tastes) in a food (e.g., food, beverage products, and pharmaceuticals), thereby enhancing the sensory quality of the food.

[0029] As described above, the taste modifier (or taste masking composition) of this invention can mask, prevent, reduce, and / or suppress unpleasant taste characteristics associated with certain edible components (such as inherent bitter components or high-intensity sweeteners) in edible products without introducing new unpleasant tastes. Some high-intensity sweeteners have unpleasant taste sensations. For example, stevia has a bitter and metallic taste; monk fruit has a citrus aftertaste; acesulfame potassium has a bitter and metallic taste; saccharin has a bitter and metallic taste; cyclamate has a bitter and salty taste, etc. In some embodiments of this invention, the effect of the taste modifier can be maintained as long as the off-flavor of at least one edible component (e.g., a high-intensity sweetener) is perceived. That is, the taste modifier does not have a retention effect.

[0030] In other embodiments, the present invention also provides a method for preparing the taste modifier as described above, comprising the following steps:

[0031] i) Prepare an aqueous solution A of a natural food-grade edible polymer with a degree of polymerization of 2 to 500 in a solution with a pH of 3 to 7;

[0032] ii) Preparation of an aqueous solution B of a multivalent ionic acid polymer;

[0033] iii) Pass solution A through a membrane with a diameter of 0.45 μm to 0.8 μm, and solution B through a membrane with a diameter of 0.22 μm to 0.8 μm;

[0034] iv) Mix equal volumes of solution A and solution B, and stir at 0-700 r / min for 1-10 min at room temperature to obtain taste modifier solution C.

[0035] Preferably, the present invention provides a method for preparing a taste modifier as described above that captures or isolates unpleasant tastes in food, comprising the following steps:

[0036] i) Prepare an aqueous solution A of a natural food-grade edible polymer with a degree of polymerization of 0.2-5 mg / mL and a pH of 2-500 in a solution with a pH of 4-5;

[0037] ii) Prepare aqueous solutions B of 0.2~2 mg / mL of multivalent ionic acidic polymers;

[0038] iii) Filter solution A through a 0.45 μm membrane and solution B through a 0.22 μm membrane; mix solutions A and B in equal volumes and incubate at 600 rpm for 1-10 min at room temperature to obtain taste modifier solution C;

[0039] iv) While stirring at 600 rpm, add sweetener solution D dropwise to solution C. The volume ratio of solution C to solution D is 100:0.1~2.

[0040] More preferably, the incubation time in step iii) is at least 1 min and no more than 1 h, more preferably no more than 6 h.

[0041] In various embodiments of the present invention, in the absence of taste modifiers or flavor enhancers, the inherent off-flavor components or high-intensity sweeteners of edible products tend to impart at least one unpleasant taste sensation to the food. High-intensity sweeteners, including all artificial sweeteners, natural sweeteners, sugar alcohols (or polyols), and sugar sweeteners (or carbohydrates), are one of the aforementioned edible ingredients. However, edible ingredients also include any edible components other than high-intensity sweeteners. Such edible components include, but are not limited to, xanthine alkaloids (e.g., caffeine), tannins, polyphenols, quinolone derivatives (e.g., quinine, quinine salts), limonene, naringin, phenolic glycosides, active pharmaceutical ingredients, bitter amino acids (e.g., tryptophan), and bitter peptides.

[0042] In one embodiment, the sweetener is stevia extract. For example, the sweetener may contain 0.02 wt% of steviol glycosides, including one or more rebaudiosides.

[0043] In another embodiment, the sweetener is composed of sucralose. For example, the sweetener may contain 0.025 wt% sucralose by weight.

[0044] Therefore, in one aspect, the present invention relates to the use of taste modifiers as described above, which are used to mask, reduce, block and / or suppress unpleasant taste characteristics, particularly at least one sweetener or other edible ingredient that causes unpleasant taste.

[0045] Preferably, the effect of the taste modifier remains at least unchanged as long as the taste of the at least one sweetener or other ingredient that causes unpleasant taste is perceived.

[0046] Sweetener composition

[0047] As described above, the present invention provides a taste modifier that can be used to 1) capture or isolate bitter or off-flavor components in food; 2) reduce the amount of standard sugar (such as sucrose) used in consumer products; and 3) impart rich flavors to food.

[0048] In another aspect, the present invention relates to a sweetener composition comprising at least one sweetener (as described above) and a taste modifier.

[0049] In one embodiment, the sweetener comprises at least one artificial or natural sweetener or a combination of both. Once ingested, the mixture can leave an unpleasant taste, aftertaste, or lingering sweetness in the mouth.

[0050] In one embodiment, the amount of the taste modifier used in the sweetener composition is such that when the sweetener composition is added to a food, the amount of the taste modifier is less than, equal to, or greater than its taste threshold concentration, wherein the threshold concentration of the taste modifier is ≤1 wt%. When consumed, the presence of the taste modifier is not detectable in the food.

[0051] In various embodiments, the taste modifiers described above can effectively improve, mask, reduce, and / or inhibit unpleasant tastes, aftertastes, or lingering sweetness of at least one sweetener. The above effects are achieved when the net content (w / w) of the taste modifier in the composition is between 0.01 wt% and 2 wt%.

[0052] As used herein, the term "taste threshold concentration associated with a taste modifier" refers to the lowest concentration of a taste modifier that can still be tasted by a person's sense of taste, particularly in an aqueous solution containing no other components besides the taste modifier. This taste threshold concentration may vary from person to person. For example, in a neutral aqueous solution containing no other components, the taste threshold concentration of a taste modifier is approximately 1 wt%.

[0053] The taste modifier of the present invention may also contain additional additives or edible ingredients. These additives include, but are not limited to, flavoring agents, flavor enhancers, sweeteners, and humectants.

[0054] In one embodiment, the present invention relates to a sweetener composition in solution form. For example, a sweetener composition solution includes at least one solvent, at least one sweetener, and a taste modifier. Specifically, the solvent includes, but is not limited to, water, and alcohols that can be safely consumed (e.g., ethanol, glycerol). Furthermore, the solvent, particularly water, may contain one or more edible buffer solutions (e.g., citrate buffer). The sweetener composition solution may be in the form of a syrup or a concentrate having a relatively high concentration of substances other than the solvent, wherein these components are completely dissolved in the solvent (e.g., water).

[0055] Sweetener compositions in the form of dispersions or suspensions, wherein at least a portion of at least one component of the sweetener composition remains undissolved but suspended or dispersed in a liquid carrier solvent (e.g., water and / or an edible organic solvent), are also considered to be within the scope of this invention.

[0056] In one embodiment, the flavor modifier is present in the sweetener composition solution at a concentration of 20 wt% to 80 wt%, and when the sweetener composition solution is added to food, the flavor or taste of the sweetener (in the food) is improved compared to food containing sweetener but not flavor modifier.

[0057] In one embodiment, the sweetener composition solution comprises a taste modifier and a sweetener, and the sweetener composition is present in the solution at a weight percentage concentration of 0.01 wt% to 2 wt%. When the sweetener composition solution is added to a food, the taste modifier cannot be detected by taste in the food.

[0058] In one embodiment, the sweetener composition solution may be treated to inactivate microorganisms that may be present in the solution. The treatment steps are those known in the art, such as ultraviolet treatment, microfiltration, pasteurization, and combinations thereof. These are merely illustrative and are not intended to limit the scope of the above treatment steps.

[0059] In various embodiments, the sweetener composition will typically contain at least one natural or synthetic high-intensity sweetener, such as steviol glycosides, acesulfame potassium, or sucralose. For example, 1 gram of the sweetener composition can be at least 10 times, at least 50 times, or at least 100 times sweeter than 1 gram of sucrose (meaning that a relatively small amount of the sweetener composition needs to be incorporated into the food to give it a level of sweetness comparable to that provided by a larger amount of sucrose). This allows for the formulation of foods with reduced sugar and calorie content compared to conventional foods made using sucrose or other high-calorie sugars as sweeteners.

[0060] In other embodiments, the sweetener composition may be evaluated by a panel of sensory evaluators in a sensory testing setting regarding its sweetness and / or sweetness-enhancing properties and / or other flavors.

[0061] Sensory evaluation was used to assess the effectiveness of the taste modifiers described above in masking, reducing, and / or inhibiting unpleasant tastes, aftertastes, or lingering sweetness of at least one sweetener. Sensory evaluation can also be used to assess whether the effect of the taste modifiers remains unchanged at least when the taste of at least one sweetener is perceived.

[0062] Sensory evaluation experiments can also be used to analyze other taste-related bitterness intensity measurements and / or preference assessments.

[0063] In the above scenario, panel members were instructed to place a sample of the liquid composition of the taste modifier and sweetener to be evaluated, as described above, into their mouths, hold it in their oral cavity for a period of time, and then spit the sample out completely. Subsequently, panel members were instructed to rinse their mouths with water or other liquid to minimize any potential residual effects. Panel members may taste the sample repeatedly during this period.

[0064] The first sensory evaluation focused on the sweetness, aftertaste, and / or lingering sweetness of the sweetener components in the sweetener composition consisting of the aforementioned taste modifiers and sweeteners. Panel members were asked to taste individual samples to assess their flavor quality. Afterward, panel members were asked to answer the following questions regarding flavor quality: 1) Is the sample sweet? 2) Are there any detected bitter, sour, salty, or metallic tastes? 3) Is there any aftertaste or lingering sweetness? 4) Are there any other significant tastes perceived in the sample?

[0065] In the second sensory experiment, one sample contained at least one sweetener in a solvent. The other sample contained a composition of the aforementioned taste modifier and at least one sweetener. Both samples were labeled with three random numbers, and the labels were decoded after the sensory scoring experiment. The questions to be answered are: 1) Is there a difference in sweetness between the two samples? If so, which is sweeter? 2) Are the two samples identical in taste?

[0066] Method for preparing sweetener compositions

[0067] On the other hand, the present invention relates to a method for preparing a sweetener composition comprising at least one of the above-described sweeteners and the above-described taste modifiers, and optionally one or more additional additives or ingredients (e.g., flavorings). Meanwhile, compared to sweetener compositions containing taste modifiers, sweetener compositions without taste modifiers have unpleasant tastes, aftertastes, and / or lingering sweetness.

[0068] In another aspect, the present invention relates to a method for masking, reducing, blocking, and / or inhibiting unpleasant tastes, aftertastes, or lingering sweetness of at least one sweetener. The method comprises adding a taste modifier to at least one sweetener to form a sweetener composition, said taste modifier being used in the sweetener composition in an amount of 20 wt% to 80 wt%.

[0069] As described above, the sweetener composition of the present invention can be part of a liquid product. Therefore, in one embodiment, the method of the present invention further includes dissolving, suspending, or dispersing the sweetener and taste modifier in a suitable solvent (such as water) or another polar solvent or a combination thereof. The sweetener or taste modifier may have already been mixed with the solvent (e.g., in the form of a syrup) when combined with other components to form the sweetener composition.

[0070] The following exemplary foods and their ingredients are suitable for use in embodiments of the present invention.

[0071] Exemplary foods include, but are not limited to: cereal-based foods, rice-based foods, bread, biscuits, pastries, candy, desserts, chewing gum, chocolate, honey, cooked fruit and vegetable products, meat and meat products, jelly, jam, dairy products, cheese products, soy products, pharmaceuticals, beverages, beer, fruit drinks, fruit juice, coffee, tea, plant extracts, condiments, sweeteners, nutritional supplements, chewing gum, tablets, syrups and other beverage preparations and combinations thereof.

[0072] In one embodiment, the food is a liquid product selected from the group consisting of, but not limited to, beverages, water, enhanced / slightly sweetened water beverages, non-carbonated beverages, soft drinks, non-alcoholic beverages, alcoholic beverages (e.g., beer, wine), fruit beverages, fruit juice beverages, fruit juices, vegetable juices, nectar, coffee, tea (e.g., black tea, green tea, oolong tea), herbal drinks, tea-based beverages, coffee-based beverages, cocoa-based beverages, desserts, syrups, fruit juices, condiments, jams, canned fruits, deli products, mustard, pickles, sauces, soups, and plant-based beverages, coffee powder, cocoa powder, and instant tea powder.

[0073] The amount of sweetener composition in the food of the present invention depends on the concentration of natural and / or synthetic sweeteners contained therein, the desired level of sweetness, and the content of other additional additives. These additives, in the absence of taste modifiers, may adversely or undesirably affect the taste characteristics of the food.

[0074] In another embodiment, the edible product is a pharmaceutical product (medication). This invention relates to a pharmaceutical product containing the sweetener composition of this invention. Pharmaceutical products include, but are not limited to, over-the-counter and prescription drugs, such as chewable medications, cough syrups, throat lozenges, and medicinal concentrated beverages.

[0075] In another embodiment, the present invention relates to animal feed or animal food containing the sweetener composition described above.

[0076] Compared with the prior art, the beneficial effects of the present invention are:

[0077] The taste modifier of this invention is formed by the aggregation of edible polymers with a specific degree of polymerization and multivalent ion extracts in solution through weak multivalent interactions. Specifically: after adjusting the solution of low molecular weight edible polymers to a specific pH, the multivalent ion extract is added, and the mixture is incubated at room temperature for a certain period of time to obtain the taste modifier. The taste modifier can be used in liquid, semi-solid, and solid foods to improve or reduce unpleasant tastes (e.g., bitterness, astringency, off-flavors, and metallic tastes). Therefore, the taste modifier is a broad-spectrum inhibitor of bitterness and other off-flavors, not only improving the sensory quality of food but also increasing its acceptance by the population. When this taste modifier is added to food, it can effectively block or reduce unpleasant tastes in the food. Simultaneously, the addition of the taste modifier results in a significant improvement in sensory quality compared to food without it. The taste modifier of this invention has good economic and practical benefits; only a small amount (at least 0.01 wt%) of the taste modifier needs to be added to food to achieve the effect of blocking or inhibiting unpleasant bitterness or off-flavors. Attached Figure Description

[0078] Figure 1 shows the microscopic observation results of the taste modifier in Example 1.

[0079] Figure 2 shows the effect of the sweetener composition formed by the taste modifier and acesulfame in Example 1 on the bitterness and off-flavor of coffee, compared with the comparative acesulfame.

[0080] Figure 3 shows the effect of the sweetener composition formed by the taste modifier and steviol glycoside in Example 2 on the bitterness and off-flavor of coffee, compared with the comparative steviol glycoside.

[0081] Figure 4 shows the TCATA curve results of the coffee concentrate in Example 3.

[0082] Figure 5 shows the TCATA curve results of coffee stock solution with 0.2 wt% steviol glycosides added in Example 3.

[0083] Figure 6 shows the TCATA curve results of the coffee solution in Example 3 with the addition of a sweetener composition consisting of 0.2 wt% flavor modifier and 0.2 wt% steviol glycoside.

[0084] Figure 7 shows the sensory evaluation results of bitterness intensity of green tea solution and green tea concentrate with added taste modifiers of 0.375 wt%, 0.75 wt%, and 1.5 wt%, respectively.

[0085] Figure 8 shows the sensory evaluation results of bitterness intensity of corn peptide solutions and corn peptide stock solution with added 0.375 wt%, 0.75 wt%, and 1.5 wt% taste modifiers, respectively.

[0086] Figure 9 shows the sensory evaluation results of bitterness intensity of red ginseng solution and red ginseng extract with added taste modifiers of 0.375 wt%, 0.75 wt%, and 1.5 wt%, respectively. Embodiments of the present invention

[0087] In this invention, the embodiments are described in a clear and concise manner. However, various combinations or separations of the embodiments can be made without departing from the invention. In particular, the combination ratios, sources, and preparation methods of the taste modifiers can also be varied.

[0088] In some embodiments, the invention can be interpreted as excluding any process steps that do not materially affect the composition. Furthermore, in some embodiments, the invention can be interpreted as excluding any elements or process steps not specified herein.

[0089] Although the invention has been illustrated and described herein with reference to specific embodiments, the invention is not intended to be limited to the details shown. Rather, various modifications may be made to the details within the scope of the claims without departing from the invention.

[0090] The present invention will be further explained and described below with reference to specific embodiments.

[0091] Example 1

[0092] First, we prepared a taste modifier. The preparation process was as follows: a 0.2 mg / mL solution of oligochitosan (degree of polymerization 3–10) was prepared, the pH was adjusted to 4.7–4.8, and the solution was filtered through a 0.45 μm membrane. A 0.2 mg / mL solution of sodium triphosphate was prepared and filtered through a 0.22 μm membrane. The two solutions were mixed at equal concentrations and stirred at 200 rpm for 2 min at room temperature to obtain the taste modifier. The prepared taste modifier solution was characterized under a microscope, and the results are shown in Figure 1. The taste modifier consisted of particles with a size of 800 nm–1500 nm. Then, we conducted sensory experiments using the prepared taste modifier. The sensory tests were performed according to the following procedure: the sensory tests compared different concentrations of acesulfame potassium at certain intervals, ranging from 300 ppm to up to 900 ppm, to characterize sufficient dose-response. Due to the known retention effect, two concentrations were tested each time: 300 / 500 ppm; 500 / 700 ppm; and 700 / 900 ppm. The product was provided in increasing concentrations to allow for clearer differentiation between the two concentrations. The solution was dispensed into 30 mL taste cups with three randomly numbered labels. Distilled water, available for purchase, was provided for participants to rinse their mouths before and during the tests. A total of 30 participants (18 women, 12 men; age: 18–30 years) were recruited. Participants who smoked, drank alcohol, had a high BMI, had dental or gingivitis, were pregnant or breastfeeding, or were using antibiotics or other medications during the study were excluded. Furthermore, participants who developed any allergies, intolerances, or hypersensitivity to the samples used in this study were excluded. Ultimately, 28 participants (16 women, 12 men; age: 18–30 years) participated in the tests.

[0093] This invention designs a sensory evaluation study, conducted in a sensory analysis laboratory. All volunteers were required to abstain from food for at least one hour prior to the test, but were allowed free access to water. A two-alternative forced choice (2-AFC) test was performed according to the sample evaluation procedure (ISO 5495). Samples were first prepared at different concentrations of five basic tastes (salty, sweet, umami, bitter, and sour): NaCl (15.00 and 3.00 g / L), glucose (50.00 and 10.00 g / L), monosodium glutamate (20.00 and 4.00 g / L), naringin (2.00 mg / L and 1.00 mg / L), and citric acid (5.00 and 1.00 g / L). During the sensory test, a nasal clip was used to prevent cross-reaction with odors, and volunteers were asked to identify differences in taste intensity. Before tasting each sample, volunteers rinsed their mouths with tap water at least twice until no residual taste remained. Then, 1–2 mL of the sample was taken into the mouth. The solution was held in the mouth for at least 10 seconds and then spat out. Only volunteers who answered all questions correctly were selected to participate in further training tests. Next, a ranking test was conducted on 22 volunteers (13 women, 9 men; age: 18-30 years). Citric acid (6.00 g / L), naringin (2.00 mg / L), glucose (50.00 g / L), monosodium glutamate (20.00 g / L), and sodium chloride (15.00 g / L) were serially diluted twice to obtain five different concentrations. Each flavor solution (five concentrations) was presented to the group members, who were asked to rank the flavor solutions, which were coded with a three-digit random number, according to perceived intensity. After the ranking test, 18 subjects (12 women, 6 men; age: 18-30 years) were selected as formal test subjects.

[0094] Using undiluted coffee as a reference sample, bitterness was scored as 10 points and off-flavors as 0 points. The coffee solution was prepared as follows: Saturnbird Coffee No. 6 (Ultra-Dark Roast): Warm Water = 3 g: 240 mL. Unless otherwise specified, all coffee solutions described in this invention were prepared using this sample and this ratio. Pre-screening of the test protocol indicated that most people would believe that the addition of sucrose, sweeteners, or a combination of sweeteners and taste modifiers would reduce the bitterness of the undiluted coffee. Panel members were first asked to familiarize themselves with the bitterness and other tastes of the undiluted coffee. Next, they waited 30 seconds to rinse their mouths with water to cleanse their taste buds. Then, panel members tasted the test samples (each sample was identified by a random 3-digit code). They then scored the tested samples on a rating sheet to match their test samples to the bitterness and other tastes of the undiluted coffee. Once completed, they were asked about the similarity of the bitterness intensity of the test samples to the undiluted coffee, the intensity of other off-flavors, and any new sensory characteristics reported by the subjects.

[0095] The values ​​for bitterness intensity range from 1 to 10, and the values ​​for off-flavor intensity range from 1 to 10. Descriptions of other characteristics are open-ended, allowing panel members to provide any descriptive words they wish and rate the intensity from 1 to 10.

[0096] Next, sensory tests were conducted to compare the sensory scores (including bitterness intensity score and unpleasant taste score) of the following samples. Figure 2 shows the sensory score results (including bitterness intensity score and unpleasant taste score) of the following solutions: coffee solution alone; solutions formed by combining coffee with acesulfame potassium at concentrations of 300 ppm, 500 ppm, 700 ppm, and 900 ppm; and solutions formed by premixing 0.2 wt% flavor modifier with acesulfame potassium at concentrations of 300 ppm, 500 ppm, 700 ppm, and 900 ppm, respectively, and then combining them with coffee. As can be seen from Figure 2, the coffee solution with 0.2 wt% flavor modifier is as bitter as the coffee solution with 12.5 wt% sucrose, while the bitterness of coffee is effectively suppressed when the amount of acesulfame potassium added is less than or equal to 700 ppm. When the amount of acesulfame potassium added is 700 ppm, the bitterness intensity is increased, which may be due to the off-flavor caused by the high concentration of sweetener. Coffee solutions containing the sweetener composition of 0.2 wt% flavor modifier and acesulfame potassium described in this invention were all less bitter than coffee solutions without acesulfame potassium. Regarding off-flavor masking, since the high-intensity sweetener acesulfame potassium introduces an unpleasant taste (e.g., bitterness and astringency), the addition of 0.2 wt% flavor modifier not only reduced the bitterness of the coffee but also reduced the off-flavors introduced by the high-intensity sweetener acesulfame potassium. When a sweetener composition of 300 ppm acesulfame potassium and 0.2 wt% flavor modifier was added, the coffee solution containing this composition was as bitter as a coffee solution containing 15 wt% sucrose. When using 0.2 wt% flavor modifier with acesulfame potassium to form a sweetener composition, not only was the unpleasant taste of acesulfame potassium significantly reduced, but the bitterness of the coffee was also well suppressed. This demonstrates that coffee solutions with 0.2 wt% flavor modifier are considered to have a significant effect on reducing off-flavors.

[0097] Example 2

[0098] Figure 3 shows the sensory evaluation results (including bitterness intensity score and unpleasant taste score) of solutions formed by coffee alone; solutions formed by coffee combined with 500 ppm, 1000 ppm, 1250 ppm, 1500 ppm and 2000 ppm of steviol glycosides; and solutions formed by coffee with sweetener compositions formed by premixing 0.2 wt% taste modifier with 500 ppm, 1000 ppm, 1250 ppm, 1500 ppm and 2000 ppm of steviol glycosides.

[0099] As shown in Figure 3, steviol glycosides are more effective than sucrose in suppressing bitterness, which is why high-intensity sweeteners are widely used. However, the addition of steviol glycosides introduces new unpleasant flavors into coffee solutions, such as bitterness, astringency, and sourness. The panel members requested that the bitterness intensity of the samples be assessed and that the samples be rinsed with water between tests to eliminate any residual effects. The panel members unanimously agreed that coffee solutions containing a sweetener composition of 0.2 wt% taste modifier and steviol glycosides were less bitter than coffee solutions containing steviol glycosides alone. Furthermore, the panel members unanimously agreed that coffee solutions containing a composition of 0.2 wt% taste modifier and steviol glycosides had lower off-flavor intensity than coffee solutions containing only steviol glycosides. The addition of high concentrations of steviol glycosides introduces unpleasant bitterness, sourness, and off-flavors into coffee solutions, increasing in a concentration-dependent manner. The 0.2 wt% taste modifier effectively suppressed the off-flavors introduced by high concentrations of steviol glycosides. The results showed that the taste modifier had a certain inhibitory effect on the bitterness and off-flavor of steviol glycosides and coffee. This is mainly because the taste modifier can capture taste-active substances with bitter or off-flavors in solution, reducing the number of taste-active substances that can penetrate the oral mucosa to reach the taste buds, thereby reducing the intensity of taste perception. Furthermore, mucus, as a dynamic physicochemical semi-permeable barrier, allows the transport and exchange of specific molecules (i.e., nutrients, water, gases, odorants, hormones) while capturing and retaining foreign and harmful substances (toxins, pathogens, viruses, etc.). The taste modifier of this invention uses low molecular weight natural edible polymers as raw materials, making it highly acceptable to the human population. Simultaneously, the polyphosphates in the raw materials of the taste modifier of this invention have a high hydration capacity, enhancing the barrier capacity of the oral mucosa by swelling it. It is worth noting that bitterness perception plays a crucial role in the survival of vertebrates. When animals come into contact with bitter foods, the cerebral cortex generates a strong aversion, which becomes an important defense mechanism against the invasion of toxic substances into the body. Because bitterness is closely related to toxicity, it seriously threatens the survival of organisms. Improving the barrier function of the oral mucosa can reduce the amount of bitter substances that permeate the mucosa, thereby reducing bitterness or unpleasant odor.

[0100] Example 3

[0101] Figure 4 shows a Temporal Check-All-That-Apply (TCATA) sensory experiment with a single coffee solution; Figure 5 shows a TCATA sensory experiment with coffee solution containing 0.2 wt% steviol glycosides; Figure 6 shows a TCATA sensory experiment with coffee solution containing a sweetener composition (0.2 wt% steviol glycosides and 0.2 wt% taste modifier). The Temporal Check-All-Apply method can track multiple sensory attributes over time. TCATA allows selection of perceived sweetness and secondary flavors, making it an effective and impartial technique for studying the different temporal taste characteristics of various sweeteners. A key feature of the TCATA method is that it can be used with untrained consumers and does not require participants to rate the intensity of attributes. Instead, it asks them to select attributes they perceive at regular intervals to generate a “citation ratio” at different time points during and after consumption. The citation ratio is the frequency with which a participant selects an attribute at a given time point to track the peak occurrence and decay of each attribute. While not a direct measure of perceived intensity, the citation ratio is related to “intensity,” with stronger sensations typically being cited more highly. Therefore, TCATA can make relative comparisons of sweeteners using a series of key time parameters, such as peak reference, peak reference time, total duration of perceived individual properties, and area under the property curve.

[0102] Figure 4 shows the TCATA results for the coffee concentrate. The bitterness reference ratio was highest in the first 10 seconds, gradually increasing to 0.9 over time. The coffee flavor reference ratio was highest at 0.4 immediately upon ingestion, then gradually decreased, reaching 0.1 at 10 seconds. Additionally, the coffee concentrate exhibited some astringency in the first 10 seconds, but the reference ratio was low. Between 10 and 50 seconds, the astringency reference ratio increased, peaking at approximately 0.5, while the reference ratios for bitterness and coffee flavor both decreased.

[0103] Figure 5 shows the TCATA curve of the coffee solution with 0.2 wt% steviol glycosides. It can be seen that the bitterness reference ratio is highest in the first 10 seconds, approximately 0.8, lower than that of the original coffee solution. The coffee flavor reference ratio is 0.3, exhibiting a U-shaped curve, but overall similar to the original coffee solution. The sweetness reference ratio is 0.3. Between 10 and 30 seconds, the coffee flavor reference ratio is highest at approximately 0.8, the sweetness reference ratio is approximately 0.4, and the astringency is slightly higher at around 0.2. In conclusion, the addition of steviol glycosides reduces coffee bitterness and increases sweetness and astringency.

[0104] Figure 6 shows the TCATA results for coffee solutions with added sweetener composition, which consists of 0.2 wt% steviol glycosides and 0.2 wt% flavor modifiers. In the first 10 seconds, the bitterness reference ratio of the coffee solution was highest at 0.6 and gradually decreased to 0.3, significantly lower than that of the original coffee concentrate and the coffee solution with added steviol glycosides. The coffee flavor reference ratio gradually increased, reaching a maximum of 0.4. The astringency reference ratio was 0. Between 10 and 30 seconds, the bitterness, coffee flavor, and sweetness reference ratios of the coffee solution were highest; after 40 seconds, the coffee flavor reference ratio was the highest, reaching approximately 0.8. In conclusion, the sweetener composition not only reduces the bitterness and astringency of coffee, maintains the sweetness of steviol glycosides while reducing their astringency, but also better preserves the coffee flavor.

[0105] Example 4

[0106] Figure 7 shows the sensory evaluation results of bitterness intensity for green tea solutions and green tea concentrates with added taste modifiers of 0.375 wt%, 0.75 wt%, and 1.5 wt%, respectively. The solution with 1.5 wt% taste modifier showed the best bitterness-inhibiting effect, with a bitterness intensity score of 4.25 and a bitterness inhibition intensity (i.e., the degree of bitterness reduction) of 57.5%. Furthermore, the bitterness inhibition effect gradually decreased with decreasing amounts of taste modifier. Figure 8 shows the sensory evaluation results of bitterness intensity for corn peptide solutions and corn peptide concentrates with added taste modifiers of 0.375 wt%, 0.75 wt%, and 1.5 wt%, respectively. Compared to the corn peptide concentrate (bitterness intensity score of 10), the corn peptide solution with 1.5 wt% taste modifier had a bitterness intensity score of 4 and a bitterness inhibition intensity (i.e., the degree of bitterness reduction) of 60%. Figure 9 shows the sensory evaluation results of bitterness intensity of red ginseng solutions and original red ginseng extracts with added taste modifiers of 0.375 wt%, 0.75 wt%, and 1.5 wt%, respectively. The bitterness-inhibiting effect of the red ginseng solution with added taste modifiers is similar to that of the green tea solution and corn peptide solution. In summary, within the content range of the taste modifiers described in this invention, different amounts of added taste modifiers have a certain inhibitory effect on the bitterness or off-flavors of different foods. This indicates that the taste modifiers of this invention have a broad-spectrum bitterness or off-flavor inhibitory effect.

Claims

1. A method for preparing a taste modifier, characterized in that, Includes the following steps: The degree of polymerization of the edible polymer is controlled at 2-500. After adjusting the pH of the edible polymer solution to 3-7, a multivalent ion extract solution is added. The mixture is stirred at 0-700 r / min for 1-10 min at 0-100 °C. The resulting composition is the taste modifier. The mass ratio of the edible polymer solution to the multivalent ion extract solution is 1-10:0.1-10.

2. The method for preparing a taste modifier according to claim 1, characterized in that, The edible polymer is a food-grade cationic polymer, and the degree of polymerization of the edible polymer is between 5 and 150. The extraction sources of the edible polymer include at least one of mushrooms, yeast fermentation products, whey protein, shrimp shells, crab shells, soy protein, silkworm pupae, cell walls of some fungi, microbial proteins, and arthropod exoskeletons or combinations thereof.

3. The method for preparing a taste modifier according to claim 1, characterized in that, The multivalent ion extract is a variety of polyanions, including triphosphates, hexametaphosphates and phytates; the extraction source of the multivalent ion extract includes at least one of carrots, bananas, seeds of legumes, potatoes, bran of grains, mushrooms, germs and nuts or combinations thereof.

4. The method for preparing a taste modifier according to claim 1, characterized in that, The net content of edible polymers is 5wt% to 90wt%, and the net content of multivalent ion extracts is 5wt% to 90wt%. Net content, or weight percentage, refers to the dry weight percentage based on the total weight of the taste modifiers.

5. The method for preparing a taste modifier according to claim 1, characterized in that, The concentration of the edible polymer solution is 0.2~5 mg / mL, and the concentration of the multivalent ion extract solution is 0.2~2 mg / mL.

6. A taste modifier, characterized in that, It is prepared by the preparation method described in any one of claims 1 to 5.

7. A composition for oral ingestion that reduces or masks unpleasant taste sensations, characterized in that, Includes edible products and the taste modifiers of claim 6; the unpleasant taste sensation includes one or more unpleasant off-flavors, one or more unpleasant aftertastes, one or more lingering sweet or bitter tastes.

8. The composition according to claim 7, characterized in that, The edible product contains edible bitter components, including alkaloids, tannins, polyphenols, quinolone derivatives, limonene, naringin, phenolic glycosides, flavonoids, neohesperidin, active pharmaceutical ingredients, bitter amino acids, and bitter peptides.

9. The composition according to claim 7, characterized in that, The edible product also includes high-intensity sweeteners, which include artificial sweeteners, natural sweeteners, sugar alcohols or polyols, sugar sweeteners or carbohydrates.

10. The composition according to claim 7, characterized in that, The net content of the taste modifier in the composition is 0.01wt% to 2wt%.

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