US-12622448-B2 - Taste modifying ingredients

Abstract

A method of providing improved mouthfeel in consumables having a fat content of about 20% or less is provided. The method includes the step of adding to a consumable composition base from about 0.02 parts per billion to about 25 parts per million based on the total weight of the consumable composition of an Amadori compound, without any subsequent heating. The Amadori compound is a reaction product of glucose with proline.

Inventors

• Feng Shi
• Yosuke ONUMA
• Yili Wang
• Uwe KOHRS

Assignees

• GIVAUDAN SA

Dates

Publication Date

20260512

Application Date

20201211

Claims (10)

1. 1 . A consumable composition comprising a consumable base and from about 0.02 parts per billion to about 25 parts per million based on the total weight of the consumable composition of an Amadori compound represented as N-(1-deoxy-D-fructose-1-yl)-L-proline, wherein the Amadori compound complements the mouthfeel characteristics of the consumable composition, wherein the consumable composition is a reduced fat yoghurt having a fat content of about 20% or less.
2. 2 . The consumable composition according to claim 1 , wherein the amount of the Amadori compound in the consumable base is from about 0.1 parts per billion to 10 parts per million.
3. 3 . The consumable composition according to claim 1 , wherein the fat content is about 10% or less.
4. 4 . The consumable composition according to claim 1 , wherein the fat content is about 5% or less.
5. 5 . The consumable composition according to claim 1 , wherein the Amadori compound is a powder.
6. 6 . The consumable composition according to claim 1 , further comprising a characterizing flavor.
7. 7 . The consumable composition according to claim 1 , wherein the amount of the Amadori compound in the consumable base is from about 0.02 parts per billion to less than 100 parts per billion.
8. 8 . The consumable composition according to claim 1 , wherein the amount of the Amadori compound in the consumable base is from about 0.1 parts per billion to less than 0.1 part per million.
9. 9 . The consumable composition according to claim 1 , wherein the amount of the Amadori compound in the consumable base is from about 0.25 parts per billion to less than 0.1 part per million.
10. 10 . The consumable composition according to claim 1 , wherein the amount of the Amadori compound in the consumable base is from about 0.5 parts per billion to 100 parts per billion.

Description

CROSS REFERENCE TO RELATED APPLICATIONS This application is a national stage application of International Application No. PCT/EP2020/085809, filed 11 Dec. 2020, which claims the benefit of the filing date from U.S. Patent Application Ser. No. 62/948,918, filed 17 Dec. 2019, both of which applications are incorporated herein by reference. TECHNICAL FIELD The present disclosure relates to methods for improving mouthfeel in consumables, using taste modifying ingredients. More particularly, the present disclosure relates to methods for improving mouthfeel in consumables containing fats or reduced fats, using Amadori compounds that are a reaction product of glucose and an amino acid, where the consumables are food and beverages. Even more particularly, the present disclosure relates to flavor compositions and consumables comprising the Amadori taste modifying ingredients and the uses of the Amadori taste modifying ingredients in consumables, for example to improve mouthfeel of consumables. BACKGROUND Compounds for modifying the taste of consumable products, that is, products taken orally either for ingestion or spitting out, such as foodstuffs, beverages, confectionery, oral care products and the like are widely used. They do not themselves add flavor to the consumable, but they provide desirable ancillary benefits, such as enhanced mouthfeel, or masking undesirable characteristics of other ingredients, such as the bitter aftertaste associated with some sweeteners used in place of sugar in dietary products. A desirable mouthfeel is often typified by smoothness (lack of roughness and abrasion) and creaminess. There is a continuing need to provide taste modifying ingredients that complement flavors of consumables in which they are incorporated in, in order to accentuate flavors and mouthfeel of said compositions, rather than exert their own particular taste characteristics; and so lend themselves to a very broad spectrum of use across a wide range of food and beverage categories. Accordingly, there is a demand to provide compounds for use in consumables containing fat or reduced fat which improve mouthfeel, while at the same time preserving or enhancing the desired organoleptic properties of such edible compositions. SUMMARY In one illustrative embodiment, a method of providing improved mouthfeel in consumables having a fat content of about 20% or less, comprises the step of adding to a consumable composition base from about 0.02 parts per billion to about 25 parts per million based on the total weight of the consumable composition of an Amadori compound, without any subsequent heating. In another illustrative embodiment, a consumable composition comprises a consumable base having a fat content of about 20% or less, and from about 0 02 parts per billion to about 25 parts per million based on the total weight of the consumable composition of an Amadori compound. In another illustrative embodiment, a dairy consumable composition comprises a consumable base and from about 0.02 parts per billion to about 25 parts per million based on the total weight of the consumable composition of an Amadori compound, wherein the Amadori compound complements the mouthfeel characteristics of the consumable composition. These and other features, aspects and advantages of specific embodiments will become evident to those skilled in the art from a reading of the present disclosure. DETAILED DESCRIPTION The following text sets forth a broad description of numerous different embodiments of the present disclosure. The description is to be construed as exemplary only and does not describe every possible embodiment since describing every possible embodiment would be impractical, if not impossible. It will be understood that any feature, characteristic, component, composition, ingredient, product, step or methodology described herein can be deleted, combined with or substituted for, in whole or part, any other feature, characteristic, component, composition, ingredient, product, step or methodology described herein. Numerous alternative embodiments could be implemented, using either current technology or technology developed after the filing date of this application, which would still fall within the scope of the claims. All publications and patents cited herein are incorporated herein by reference. An undesirable mouthfeel can be seriously disadvantageous to an otherwise desirably-flavored fat containing or reduced fat consumable. As used herein, “mouthfeel” refers to physical sensations in the mouth produced by a food, beverage or ingredient, including, but not limited to, heaviness, thickness, viscosity, wetness, smoothness, filminess, dryness, and mouth coating. Unfortunately, the desirable effect is often a feature of fatty foods, such as dairy products, the intake of which should be reduced for many people for health and dietary reasons. It has now been unexpectedly discovered that undesirable mouthfeel properties can be improved by inc