EP-4735579-A1 - FLAVORING COMPOSITION

Abstract

Provided is a flavoring composition comprising a flavoring substance produced by a method comprising fermenting a carbohydrate by bacteria of the genus Clostridium in a fermentation medium comprising ammonia to provide a fermentation broth having a pH of 5-7 comprising the bacteria, ammonium butyrate and a fermentation co-product; separating the bacteria to form a fermentation liquor; removing water from the fermentation liquor and acidulating the fermentation liquor with sulfuric acid, wherein an acidulated concentrated fermentation liquor is formed, having a first phase comprising a liquid aqueous mother liquor saturated with ammonium sulfate, a second phase comprising solid ammonium sulfate wetted with the mother liquor, and a third phase which is a liquid organic phase comprising butyric acid; separating the first phase and/or the second phase to form a separated first phase and/or a separated second phase; wherein the flavoring substance is obtained.

Inventors

• TRACY, BRYAN P.
• EYAL, AHARON
• WAIBEL, BRIAN

Assignees

• Superbrewed Food, Inc.

Dates

Publication Date

20260506

Application Date

20240627

Claims (17)

1. 1. A flavoring composition comprising a flavoring substance produced by a method comprising: (i) fermenting a carbohydrate by bacteria of the genus Clostridium in a fermentation medium comprising ammonia to provide a fermentation broth comprising said bacteria, ammonium butyrate and a fermentation co-product, said fermentation broth having a pH of between 5 and 7 ; (ii) separating said bacteria from said fermentation broth to form a fermentation liquor and separated bacteria; (iii) removing water from said fermentation liquor and acidulating said fermentation liquor with sulfuric acid having a concentration of at least 70wt%, wherein said acidulating is carried out prior to, simultaneously with or subsequent to said removing water, wherein an acidulated concentrated fermentation liquor having a total solute concentration of at least 35wt%, and a pH of less than about 3.5 is formed, said acidulated concentrated fermentation broth comprising a first phase comprising a liquid aqueous mother liquor saturated with ammonium sulfate, a second phase comprising solid ammonium sulfate wetted with said mother liquor, and a third phase which is a liquid organic phase comprising butyric acid; (iv) separating said first phase and/or said second phase to form a separated first phase and/or a separated second phase; and optionally (v) drying said separated first phase and/or said separated second phase, wherein said flavoring substance is obtained.
2. 2. The flavoring composition of claim 1, wherein said method comprises drying said separated second phase and wherein said flavoring substance is obtained from said dried and separated second phase.
3. 3. The flavoring composition of claim 1, wherein said method comprises drying said separated first phase and wherein said flavoring substance is obtained from said dried and separated first phase.
4. 4. The flavoring composition of claim 3, wherein said method comprises crystallizing ammonium sulfate out of said first phase prior to said drying to form a separated second mother liquor and drying said second mother liquor, wherein said flavoring substance is obtained from said dried second mother liquor.
5. 5. The flavoring composition of claim 2, wherein said method further comprises drying said separated first phase and wherein said flavoring substance is obtained by blending said dried and separated first phase with said dried and separated second phase.
6. 6. The flavoring composition of any one of claims 1 to 5, further comprising heating to a temperature of at least about 100°C for a period of at least 10 minutes at least one selected from the group consisting of said separated first phase, said dried separated first phase, said separated second phase, said dried separated second phase, said separated second mother liquor, and said separated dried second mother liquor.
7. 7. The flavoring composition of any one of claims 1 to 6, wherein said fermentation coproduct comprises at least one amino acid.
8. 8. The flavoring composition of claim 7, wherein said at least one amino acid is present in the form of at least one selected from the group consisting of a peptide and a protein.
9. 9. The flavoring composition of claim 7 or claim 8, wherein said at least one amino acid comprises at least three amino acids.
10. 10. The flavoring composition of any one of claims 7 to 9, wherein said at least one amino acid is selected from the group consisting of glutamic acid, glycine, aspartic acid, alanine, tyrosine and combinations thereof.
11. 11. The flavoring composition of any one of claims 1 to 10, comprising less than 2wt% sodium.
12. 12. The flavoring composition of any one of claims 1 to 11, comprising ammonium sulfate.
13. 13. The flavoring composition of claim 12, wherein said ammonium sulfate is present at a concentration in the range of from about lwt% to about 98wt%.
14. 14. The flavoring composition of claim 12 or claim 13, wherein ammonium sulfate is not present as a sole flavoring agent or flavor enhancer.
15. 15. The flavoring composition of any one of claims 1 to 14, wherein said bacteria of the genus Clostridium are of a species selected from the group consisting of Clostridium butyricum or Clostridium tyrobutyricum.
16. 16. A food product comprising the flavoring composition of any one of claims 1 to 15.
17. 17. A method of flavoring a food, comprising use of the flavoring composition of any one of claims 1 to 15. Y1

Description

FLAVORING COMPOSITION Cross-reference to related application [001] The present application gains priority from U.S. Provisional Application No. 63/524,018 filed 29 June, 2023 which is incorporated by reference as if fully set-forth herein. Field of the invention [002] The present invention relates to flavoring compositions, and more specifically to flavoring compositions comprising a flavoring substance comprising a by-product of butyric acid produced by a method comprising fermenting a carbohydrate by bacteria of the genus Clostridium in a fermentation medium comprising ammonia. Background [003] Flavoring substances are commonly used to add a desired flavor to an ingestible product, such as a food or oral medicament, or to improve or intensify an inherent flavor. [004] Production of such substances is often expensive and/or time-consuming. [005] Furthermore, known flavoring substances often have a high sodium content, which is known to be deleterious to health, commonly leading to conditions such as high blood pressure, heart disease and even stroke. [006] There is thus an unmet need for an improved flavoring substance which is devoid of at least some of the disadvantages of the prior art. Summary of the invention [007] According to an aspect of some embodiments of the present invention, there is provided a flavoring composition comprising a flavoring substance produced by a method comprising: (i) fermenting a carbohydrate by bacteria of the genus Clostridium in a fermentation medium comprising ammonia to provide a fermentation broth comprising the bacteria, ammonium butyrate and a fermentation co-product, the fermentation broth having a pH of between 5 and 7; (ii) separating the bacteria from the fermentation broth to form a fermentation liquor and separated bacteria; (iii) removing water from the fermentation liquor and acidulating the fermentation liquor with sulfuric acid having a concentration of at least 70wt%, wherein acidulating is carried out prior to, simultaneously with, or subsequent to removing water, wherein an acidulated concentrated fermentation liquor having a total solute concentration of at least 35wt%, and a pH of less than about 3.5 is formed, the acidulated concentrated fermentation broth comprising a first phase comprising a liquid aqueous mother liquor saturated with ammonium sulfate, a second phase comprising solid ammonium sulfate wetted with the mother liquor, and a third phase which is a liquid organic phase comprising butyric acid; (iv) separating the first phase and/or the second phase to form a separated first phase and/or a separated second phase; and optionally (v) drying the separated first phase and/or the separated second phase, wherein the flavoring substance is obtained. Brief description of the figures [008] Some embodiments of the invention are described herein with reference to the accompanying figures. The description, together with the figures, makes apparent to a person having ordinary skill in the art how some embodiments of the invention may be practiced. The figures are for the purpose of illustrative discussion and no attempt is made to show structural details of an embodiment in more detail than is necessary for a fundamental understanding of the invention. For the sake of clarity, some objects depicted in the figures are not to scale. [009] In the Figures: [OOIO] FIG. 1 A is a schematic representation of a method of production of a flavoring substance in accordance with the principles of the present invention. [OOH] FIG. IB is a schematic representation of an alternative method of production of a flavoring substance in accordance with the principles of the present invention. Detailed description of the invention [0012] The present invention relates to flavoring compositions comprising a by-product of butyric acid preparation by a method comprising fermenting a carbohydrate by bacteria of the genus Clostridium in a fermentation medium comprising ammonia. [0013] The flavoring compositions of the present invention are useful in food and medicament applications and are particularly useful in low sodium diets as a salt substitute or a salt enhancer. [0014] The particulars shown herein are by way of example and for purposes of illustrative discussion of the various embodiments of the present invention only and are presented in the cause of providing what is believed to be the most useful and readily understood description of the principles and conceptual aspects of the invention. In this regard, no attempt is made to show details of the invention in more detail than is necessary for a fundamental understanding of the invention, the description making apparent to those skilled in the art how the several forms of the invention may be embodied in practice. [0015] The present invention will now be described by reference to more detailed embodiments. This invention may, however, be embodied in different forms and should not be construed as limited to the embodime