CA2604560A1 - Taste potentiator compositions and edible confectionery and chewing gum products containing same - Google Patents

Taste potentiator compositions and edible confectionery and chewing gum products containing same Download PDF

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Publication number
CA2604560A1
CA2604560A1 CA002604560A CA2604560A CA2604560A1 CA 2604560 A1 CA2604560 A1 CA 2604560A1 CA 002604560 A CA002604560 A CA 002604560A CA 2604560 A CA2604560 A CA 2604560A CA 2604560 A1 CA2604560 A1 CA 2604560A1
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CA
Canada
Prior art keywords
composition
acid
potentiator
encapsulated
amount
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Granted
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CA002604560A
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French (fr)
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CA2604560C (en
Inventor
Navroz Boghani
Petros Gebreselassie
Carole Ann Hargreaves
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Intercontinental Great Brands LLC
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Individual
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Expired - Fee Related legal-status Critical Current
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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G4/00—Chewing gum
    • A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G4/00—Chewing gum
    • A23G4/18—Chewing gum characterised by shape, structure or physical form, e.g. aerated products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G4/00—Chewing gum
    • A23G4/18—Chewing gum characterised by shape, structure or physical form, e.g. aerated products
    • A23G4/20—Composite products, e.g. centre-filled, multi-layer, laminated
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G4/00—Chewing gum
    • A23G4/18—Chewing gum characterised by shape, structure or physical form, e.g. aerated products
    • A23G4/20—Composite products, e.g. centre-filled, multi-layer, laminated
    • A23G4/205—Hollow products, e.g. with inedible or edible filling, fixed or movable within the cavity
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/60—Sweeteners
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/204—Aromatic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/82—Acid flavourants
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/88—Taste or flavour enhancing agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/30—Encapsulation of particles, e.g. foodstuff additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The present invention relates to compositions and edible orally delivered products, such as confectioneries and chewing gum, which include taste potentiators to enhance the perception of active substances contained therein.
More specifically, some embodiments provide potentiator compositions, which include at least one active substance and at least one taste potentiator. The taste potentiator is encapsulated to modify the release rate of the composition upon consumption.

Claims (29)

1. A composition comprising: at least one active substance;
and at least one encapsulated taste potentiator; wherein said encapsulated taste potentiator comprises: a taste potentiator; and an encapsulant wherein said encapsulant provides controlled release of said taste potentiator upon consumption of said composition; and wherein said taste potentiator is selected from the group consisting of citrus aurantium, water insoluble sugar acids, water insoluble hydrolyzed vegetable proteins, water insoluble hydrolyzed animal proteins, water insoluble yeast extracts, insoluble nucleotides, sugarcane leaf essence, monoammonium glycyrrhizinate, licorice glycyrrhizinates, alapyridaine, alapyridaine (N-(1-carboxyethyl)-6--(hydroxymethyl) pyridinium-3-ol) inner salt, miraculin, curculin, strogin, mabinlin, gymnemic acid, cynarin, glupyridaine, pyridinium-betain compounds, neotame, thaumatin, tagatose, trehalose, maltol, ethyl maltol, vanilla extract, vanilla oleoresin, vanillin, sugar beet extract, sugarcane leaf essence, 2-hydroxybenzoic acid, 3-hydroxybenzoic acid, 4-hydroxybenzoic acid, 2,3-dihydroxybenzoic acid, 2,4-dihydroxybenzoic acid, 2,5-dihydroxybenzoic acid,
2,6-dihydroxybenzoic acid, 3,4-dihydroxybenzoic acid, 3,5-dihydroxybenzoic acid, 2,3,4-trihydroxybenzoic acid, 2,4,6-trihydroxybenzoic acid, 3,4,5-trihydroxybenzoic acid, 4-hydroxyphenylacetic acid, 2-hydroxyisocaproic acid,
3-hydroxycinnamic acid, 3-aminobenzoic acid, 4-aminobenzoic acid, slightly water-soluble sugar acids, slightly water-soluble hydrolyzed vegetable proteins, slightly water-soluble hydrolyzed animal proteins, slightly water-soluble yeast extracts, slightly water-soluble nucleotides, compounds that respond to G-protein coupled receptors (T2Rs and T1Rs), G-protein coupled receptors (T2Rs and T1Rs), compositions that impart kokumi and combinations thereof.

2. A composition comprising: at least one active substance;
and at least two encapsulated taste potentiators; wherein said at least two encapsulated taste potentiators are selected from the group of 3-hydroxybenzoic acid, 2,4-dihydroxybenzoic acid and 3,4-dihydroxybenzoic acid and combinations thereof.

3. The composition of claim 1 or 2, wherein said encapsulant is selected from the group consisting of polyvinyl acetate, polyethylene, crosslinked polyvinyl pyrrolidone, polymethylmethacrylate, polylactidacid, polyhydroxyalkanoates, ethylcellulose, polyvinyl acetatephthalate, methacrylicacid-co-methylmethacrylate and combinations thereof.
4. The composition of claim 1 or 2, wherein said encapsulant is selected from the group consisting of cyclodextrins, sugar alcohols, starch, gum arabic, polyvinyl alcohol, polyacrylic acid, gelatin, guar gum, fructose and combinations thereof.
5. The composition of claim 1 or 2, wherein said at least one active substance is encapsulated.
6. A composition comprising: an encapsulated mixture of at least one taste potentiator and at least one active substance.
7. The composition of claim 6, wherein said active substance comprises a compound selected from the group consisting of compounds that provide flavor, sweetness, tartness, umami, kokumi, savory, saltiness, cooling, warmth, tingling, oral care agents; pharmaceutical actives;
nutraceutical actives; and intense sweeteners.
8. The composition of claim 6, further comprising an unencapsulated taste potentiator.
9. The composition of claim 8, wherein said unencapsulated taste potentiator comprises the same taste potentiator as said encapsulated taste potentiator.
10. A composition comprising: at least one encapsulated active substance; and at least one taste potentiator.
11. The composition of claim 10, further comprising an unencapsulated active substance.
12. The composition of preceding claims, wherein said at least one encapsulated taste potentiator acts in conjunction with said at least one active substance to modulate the activity of the taste receptor cells upon consumption of said composition, thereby enhancing the perception of said at least one active substance.
13. The composition of preceding claims, wherein said composition is a confectionery composition or chewing gum composition.
14. The composition of claim 13, further comprising a coating.
15. A sweetener potentiator composition comprising a first amount of 3-hydroxybenzoic acid and a second amount of 2,4-dihydroxybenzoic acid; wherein said first amount is at least 200 ppm and said first amount and said second amount are equal; or wherein said second amount is at least 200 ppm; or wherein at least one of 3-hydroxybenzoic acid or 2,4-dihydroxybenzoic acid is encapsulated, or further comprising a sweetener selected from the group consisting of Lo han guo, stevia, monatin and combinations thereof.
16. A sweetener potentiator composition comprising a first amount of 3-hydroxybenzoic acid and a second amount of 3,4-dihydroxybenzoic acid.
17. A sweetener potentiator composition comprising a first amount of 3-hydroxybenzoic acid, a second amount of 2,4-dihydroxybenzoic acid, and a third amount of 3,4-dihydroxybenzoic acid.
18. The sweetener potentiator composition of claim 15, 16, or 17 wherein at least a portion of 3-hydroxybenzoic acid, or 2,4-dihydroxybenzoic acid or 3,4-dihydroxybenzoic acid is encapsulated.
19. The sweetener potentiator composition of claim 15 or 16 wherein said sweetener potentiator composition contains a ratio by weight of said first amount to said second amount is between 1:9 and 9:1.
20. The sweetener potentiator composition of claim 15, 16, or 17 wherein said sweetener potentiator composition is in a form of a blended powder.
21. A method of increasing the sweetness intensity of an orally delivered product including the steps of: (a) adding a quantity of natural or artificial sweetener to an orally delivered product; (b) determining a sweetness intensity derived from said quantity of said natural or artificial sweetener;
and (c) adding a quantity of a sweetener potentiator composition comprising 3-hydroxybenzoic acid, and at least one of 2,4-dihydroxybenzoic acid or 3,4-dihydroxybenzoic acid such that said sweetness intensity is greater than the sweetness intensity derived from said natural or artificial sweetener.
22. A method of reducing the amount of natural or artificial sweeteners in an orally delivered product including the steps of: (a) determining an amount of natural or artificial sweetener in an orally delivered product that provides a desired sweetness intensity; (b) reducing said amount of natural or artificial sweetener; and (c) adding a quantity of a sweetener potentiator composition comprising 3-hydroxybenzoic acid, and at least one of 2,4-dihydroxybenzoic acid or 3,4-dihydroxybenzoic acid such that the desired sweetness intensity is maintained.
23. A method of preparing a taste potentiator composition having controlled-release upon consumption, comprising the steps of: (a) providing at least one taste potentiator; (b) mixing the at least one taste potentiator with at least one encapsulant to form a composition having a dispersion of the components; and (c) forming a plurality of encapsulated taste potentiator particles from the composition, thereby modifying the release rate of the at least one taste potentiator upon consumption of the composition.
24. A method of preparing a chewing gum product, comprising the steps of: (a) mixing at least one encapsulant and at least one taste potentiator to form a dispersion of the components; (b) forming a plurality of encapsulated taste potentiator particles from the mixture; (c) adding the encapsulated particles to a chewing gum composition to enhance the perception of at least one active substance contained therein, wherein the chewing gum composition comprises a gum base and at least one active substance; and (d) forming individual pieces of chewing gum from the chewing gum composition.
25. The method of claim 24, wherein step (a) further comprises mixing the components at temperatures of about 50-150°C.
26. The method of claim 24, further comprising the step of cooling the mixture of components prior to forming the encapsulated particles.
27. The method of claim 24, wherein step (b) comprises grinding the mixture to form the encapsulated particles.
28. The method of claim 24, wherein the mixture of step (a) further comprises a solvent to form a solution.
29. The method of claim 24, wherein step (b) comprises spray drying the solution to form the encapsulated particles.
CA2604560A 2005-05-23 2006-05-23 Taste potentiator compositions and edible confectionery and chewing gum products containing same Expired - Fee Related CA2604560C (en)

Applications Claiming Priority (7)

Application Number Priority Date Filing Date Title
US68363405P 2005-05-23 2005-05-23
US60/683,634 2005-05-23
US76043706P 2006-01-20 2006-01-20
US60/760,437 2006-01-20
US78966706P 2006-04-06 2006-04-06
US60/789,667 2006-04-06
PCT/US2006/020307 WO2006127936A2 (en) 2005-05-23 2006-05-23 Taste potentiator compositions and edible confectionery and chewing gum products containing same

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CA2604560A1 true CA2604560A1 (en) 2006-11-30
CA2604560C CA2604560C (en) 2012-06-26

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CA2604760A Expired - Fee Related CA2604760C (en) 2005-05-23 2006-05-23 Taste potentiator compositions and beverages containing same

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US (5) US7879376B2 (en)
EP (3) EP1901622B1 (en)
JP (3) JP4500874B2 (en)
CN (1) CN102845804A (en)
AR (2) AR053296A1 (en)
AU (3) AU2006249857B2 (en)
CA (2) CA2604560C (en)
ES (1) ES2399059T3 (en)
MX (3) MX349340B (en)
PL (1) PL1903890T3 (en)
WO (3) WO2006127936A2 (en)

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