Note: Descriptions are shown in the official language in which they were submitted.
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WO 96117527 ~ ~l1l~9~ Q_
5FLAVOR MODIFYING COMPOSITION
The pr~sent invention relates to flavoring cGr.~l-os~i~r.s. More particularly, it
relates to a flavor modifying cGrl~ro~ oll cGrllp.ia;lly combinations of neohesperidine
dihyJ~ocl ,- -~ne with maltol or ethyl maltol.
r, .~cessecl foodet~ ~s and flavors added to l~r~cessed foodetJ ~ffs typically do not
10have the intense flavor n ':5 C'C ~ ~ -3d wrth consumer ~,rt~ r.ces. For this reason, a flavor
enll~c;..~ agent may be added to ~ot~ le the flavor. In n~ iGI) to ~oter,li~liG~ of
the flavor the flavor enhanc;.,y agent also ~Jululllit~lùs the body and mouthfeel of the
flavor or food~t~ ~.
Two of the most widely used flavor enhancers are maltol and ethyll"~lol. Maltol
15 is a naturally occurring substance found in the bark of young larch trees, pine needles
and chicory. Early comn .ercial pro~uction of maltol was from the destructive distillation
of wood. Natural maltol is usually obtained only in very small qu~ ,lilies by the above
me~hod.
The sy"ll,esis of synthetic maltols as well as other gam~"a-pyrones, such as
20 pyromeconic acid is dQscriLed in United States patent numbers 3,130 204 3,133,089,
3,140,239,3,159,652,3,365,469,3,376,317,3,468,915,3,440,183, and 3,446,629.
The sy"ll,es;s of maltol and ethyl, maltol, along with other yalllrl~a pyrones
using a furfuryl alcohol as a starting l.lalelial is described in United States Patent
numbers 4,082 717 and 4,289,704.
25Neohesperidine dih~,d~ ucl - .... o ne is a ~ Et~-ning agent ~ ared from na, i"gen
a flavanone glycoside occurring naturally in y, ap~f, uit~ by the pr .cess des~;, iL ed in
United States patent numbers 3,087,821 and 3,375,242.
United States Patent number 4,087,588 refers to the use of neohesperidine
dihyJ~ochr'-one as a sw.a~tening agent.
30European Patent Ar F li_Qffon number 600977 refers to the use of neohesperidine
dihyd~ocl,-'oone to pote"lidle the body and mouthfeel of foods and beverages.
United States Patent number 3 653 9~3 refers to a COI"~ ualion of
neohesperidine dihydrochalcone and a sacl ,a" i"ous a~V_- ~tu, ,el as a c Jl~ctcning agent.
European patent ~,-FI~-~;cn number 507598 refers to a combination of
35sucralose and neohesperidi. ,e dihydrocl~alcGne as a sweetening agent.
United States Patent Number 4,581,378 refers to neohesperidine
dihydlochalcone as a sweetening agent in a rodel,licide co~)~positiGI~.
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WO 96117527 PCT/IB95/00877
In one embodiment, the pres~,lt invention is directed to a flavor-modifying
cu"~l~osition CG~ Iiaillg maltol and neohesperidinQ dih~ ùch~ ,e.
r~r,~d is the CG~ -GSit;Gll wherein maltol is present at a level of from about
5 to about 100 parts per million and neohesperidine dihyd~ucl,-',.~ ~e is pr~se"l at a
5 level of from about 0.1 to about 10.0 parts per million.
The pr~ser,l invention is also directed to a foo~st~ff cor"i~,ia;,.g the maltol-neohespiridine dihyd,och-' o ,e co~ o~
The preser,l invention is also u~J to a method of modifying the flavor, body
and mouthfeel of a foo~stl~f by adding to the foorlstuff the maltol-neoi)esperi~ine
10 dihydrochalcone CGI I pO~;YI 1 .
r,~ar,ed is the method wherein said foodstl~ff is sele 1æ~1 from the group
cc: r,si~li, ,9 of soft Cdl Lon~led beverages, soft non-carbonated fruit flavored beverages,
soft non-ca,Lonal~ad beverages, sauces, toppi"gs, meat products, poultry products,
animal feeds, conlec,tionery products, baked goods, alcoholic beverages, savory
15 snacks, dairy products, condiments, and gravies.
In another embodiment, the iolesenl invention is directed to a flavor-modifying
comrosition co"",,i~i"~ ethylmaltol and neohesperidine dihydrochalcone.
fer,ed is the composition wherein ethyl~"allol is preser,l at a level of from
about 0.1 to about 20 parts per million and neohesperidine dihyJ~och~'~one is preser,l
20 at a level of from about 0.1 to about 10.0 parts per million.
The present invention is also directed to a foodstl ~fl coi "pri:,i"g the ethylmaltol-
neohesp6ridine dihyd~ ùcl l - ' ~ ~ ne CGI l ~pO~itiGIl.
The pleser,l invention is also directed to a method of modifying the flavor, body
and mouthfeel of a foo~lstl~ff cGmpri~i"g adding to the foodstuff the ethylmaitol-
25 neohesperi " ,e dihyJ~ ùd~alCGI ,e co" ~pos~iGn.
r~ elled is the method wherein said foo~lst~ff is selectecl from the group
consiali"g of soft carboll~led beverages, soft non-carLol ,aled fruit flavored beverages,
soft non-ca,bol,aled beverages, sauces, toppings, meat products, poultry products,
animal feeds, co"t~ctionery products, baked goods, alcohoiic beverages, savory
30 snacks, dairy products, condiment and gravies.
In still another embodiment, the -present invention is directed to a flavor
modifying comrosiliGn cGm~Jri~il Ig maltol, ethylmaitol and neohesperidine
dihyJ,uch~' ~ne.
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WO 9611~1S2'1 PCTJ~gS,'. 0 7~
r~ .l is the co"~po~eition wherein maltol is pr~s~nt at a level of from about
5 to about 100 parts per million, ethyb..~llol is ~,r~sellt at a level of from about 0.1 to
" about 20 parts per million and neohesl~t"idine dihydrochalcone is l~r~sent at a level of
from about 0.1 to about 10.0 parts per million.
The ,~r~sel,l invention is also directed to a foo~l~t~ ff c~ JIiailly the maltolethyh.)allol, neohesperidine dih~,d~ucl~ ne cGr.,ros;~iGn.
The ,~,n3se, ll invention is also directed to a method of modifying the flavor, body
and mouthfeel of a foodstl~f compri~ adding to the foo~let~ the maltol-ethyh,~allùl-
neohesperidine dihy-l,ocl~ o ne CG m rositiGn.
Pl~r.æd is the method wherein said foodst~ff is s~l~cted from the group
consi;,li"~ of soft carLonaled beverages, soft non-carLo, laled fruit flavored beverages,
soft non-carbonated beverages, sauces, toFFi.,gs, meat products, poultry products,
animal feeds, cûr,rt,~ionely products, baked goods, alcoholic beverages, savory
snacks, dairy products, condiments and gravies.
The prese"l invention is also directed to a method of reducing the u, ~'----nt
taste of a ~ha,~ ceuticAI com;~o~itiGn cor"~,,iai,.~ adding to the pl)&r,,,Ace-~içAI aflavor
poter,liali"g cGr"pQe~tiGn, said flavor poter,liali"g cGrl ll~osil;Gn 5~ læd from the group
consi~li"~ of
(a) maltol-neohesperidine dihydrocl ,alcone;
(b) ethylmaltol - "eol)esperidine dihydrochalcone; and
(c) maltol - ethylmaltol-neohesperidine dihydrocl,alcone.
One co~, ,pûl)enl of certain flavor-modifying comrositions of the preseol invention
is maltol. Natural or synthetic maltol may be used and in the coulext of the ,,.reser)t
spe~ iç~ n, the term maltol enCoi"r~cses both types. Synthetic maltol is
commercially available from the Food !Solence Group of Pfizer Inc and is sold under the
trade name VeltoP.
Another cGr"ponent of certain flavor-modifying cGr,-poci~iQ"s of the presenl
invention is ethyl maltol. Ethyl maltol is also co"""er~ially available from the Food
Science Group of Pfizer Inc and is sold under the trade name Veltol~ Plus.
Another component of the flavor-pol~r,liali"g comrosition of the presel)t
invention is neol)esperidine dihydlocl1~oone which is commercial available from Linke
and Exquim
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~1V0 96~175~7 PCTJIB95100877
If the flavor-modifying cGr ~ro~;Gn contains maltol, the maltol is preser,l at alevel of from about 5 to about 100 parts per million.
If the flavor-"~Gdify;..g comr4s~tion contains ethylmaKol, the ethylmaltol is
~,r~se, .1 at a level of from about 0.1 to about 20 parts per million.
The level of neohespe.idine in the flavor modifying co~)~por~tiGn will be from
about 0.1 to about 10.0 parts per million.
Non-limiting examples of food~ ~fs into which the flavor-modifying cor, posiliol)s
may be added include soft c~Lon~led beverages, soft non~arLol.dled fruit flavored
beverages, soft non-c~rl,onaled beverages, sauces, t~rl ..gs, meat products, poultry
products, animal feeds, cor.le.,tiGnery products, baked goods, alcoholic beverages,
savory snacks, dairy products, cGn.li"~enl~ and gravies.
The flavor-modifying CGI~; os~t;Gns of the pr~sent invention may also be added
to pl)ar"~celJticAi coi,-po~ilions, both ethical and overthe counter (OTC).
The flavor-modifying cGrl~rosHiGIls of the ~r~:ser.l invention may also be addedto animal feeds.
Having descril.ed the invention in general terms, ref~rence is now made to
specificexdm~ `es. Itistobeu,-der:,loodthattheseexdr F'esarenotmeanttolimitthe
pr~senl invention, the scope of which is deler",i"ed by the appended claims.
EXAMPLE 1
Diet Cola
Samples of a commercial asp~ larne-sweetened diet cola, alone an
s~ lemer,led with flavor enhancer~, were evaluated by an expert panel of sensoryAcse5sor~ as noted below:
a. The control without added flavor enhancer~ was found to have a good
quality sweetness, a flavor typical of cola, and a somewhat bitter
aJlt ~ le.
b. A sample containing 3 ppm of Veltol Plus was swee~er and more
rounded in flavor than the control.
c. A sample containing 1 ppm of Veltol Plus and 1 ppm of neohesperidine
dihy-l. uchr ~. ~ ne (NHDC) had upfront sweetness which was longer
lasting, a greater flavor impact, and less bittemess than the control.
== ==
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~IYO 96117527 1 . ~ 877
EXAMPLE 2
Tar,yeri"e Flavor
eo~s solutions containing 0.1% l~ e,i..e flavor, 5% sucrose, and 0.15%
citric acid, alone and supplel"er,led with flavor enl-ancerY, were evaluated by expert
5 sensory panelists as noted below:
a. The control without flavor ~nl .ancera was aldehydic, tart, and typical of tange.;. ,e.
b. A sample containing 5 ppm of Veltol was slightly less acidic.
c. A sample containing 2 ppm of Veltol Plus was sweet, less acidic, and
juicier than the control.
d. A sample containing 2 ppm NHDC, 3 ppm of Veltol, and 1 ppm of Veltol
Plus had a flavor profile which was fuller, juicier, and more intense than
that of the control.
EXAMPLE 3
Original Fat Free Style Barbecue Sauce
A standard original fat free style barbecue sauce was ev~ t~d
The barbecue sauce was then dosed with various levels of Veltol, Veltol-Plus,
and NHDC com~ nalions with both Veltol and Veltol-Plus. These were then coln,oar~d
to the standard barbecue sauce:
a. Standard barbecue sauce was acidic, spicy, and thin.
b. Veitol at a level of 50ppm i"creased the spice notes.
c. Veltol-Plus at a level of 1 Opm increased s~ etl ess, and reduced the acid
bite.
d. NHDC at 2ppm along with 30ppm Veltol and 5ppm Veltol-Plus made the
25 body cr~ar ,ier, rounded the flavor, increased spice notes, and red~ced acid bite.
EXAMPLE 4
Dark (Bittersweet) Chocolate
A standard dark (bittersweet) chocolate product was evaluated with Veltol, and
NHDC and Veltol combinations. The products made contained 1 00ppm of Veltol, 1 ppm
30 NHDC along with 100ppm of Veltol.
a. Standard dark (bille,_.vcct) chocolate was typical.
b. Veltol at 1 00ppm i- .creased creaminess, sweetness, and chocol~~^
char~..ter.
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WO96/17527 P~ CE7~
c. NHDC at 1ppm along with 100ppm of Veltol also i,.cleased body,
mouthfeel, and incr~ased the ChOCGI-l e Cllar~ 1el. There was no siy~ r~nce
b~.w6~n the enh~ncer,~e"l that Veltol at 100ppm had on the aLL~d~
CA 02205548 1997-05-20
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