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US-20260123657-A1 - COMPOSITIONS AND METHODS FOR MASKING OFF-NOTES IN CONSUMABLES

US20260123657A1US 20260123657 A1US20260123657 A1US 20260123657A1US-20260123657-A1

Abstract

A masking composition for masking non-animal derived protein off-notes is provided. The making composition includes a) a mixture of a Lamiaceae extract together with vitamin C, the extract and the vitamin C having an admixed ratio of from 1:1 to 1:20; b) one or more peptides; c) an extract obtained or obtainable from a plant of the coffea genus; d) an umami-imparting modifier, and e) one or more masking agents selected from the group consisting of fatty acids, terpenes, carbonyls, sulfur compounds, sweet browns, esters, sweeteners, lactones, juice derivatives and combinations thereof.

Inventors

  • Yuangang ZHANG
  • Giulia MALIZIA
  • Lisa Maria WIJNEN

Assignees

  • GIVAUDAN SA

Dates

Publication Date
20260507
Application Date
20231011

Claims (19)

  1. 1 . A masking composition for masking non-animal derived protein off-notes comprising: a) a mixture of a Lamiaceae extract together with vitamin C, the extract and the vitamin C having an admixed ratio of from 1:1 to 1:20; b) one or more peptides; c) an extract obtained from a plant of the coffea genus; d) an umami-imparting modifier; and e) one or more masking agents selected from the group consisting of fatty acids, terpenes, carbonyls, sulfur compounds, sweet browns, esters, sweeteners, lactones, juice derivatives and combinations thereof.
  2. 2 . The masking composition according to claim 1 , wherein the extract and the vitamin C have an admixed ratio of from 1:1 to 1:5.
  3. 3 . The masking composition according to claim 1 , wherein the Lamiaceae extract is a rosemary extract.
  4. 4 . The masking composition according to claim 3 , wherein the rosemary extract comprises from 1% to 10% by weight of the extract of carnosic acid.
  5. 5 . The masking composition according to claim 1 , wherein the one or more peptides are selected from the group consisting of pea, soy, rice peptides and combinations thereof.
  6. 6 . The masking composition according to claim 1 , wherein the plant of the coffea genus is a green coffee extract.
  7. 7 . The masking composition according to claim 1 , wherein the umami-imparting modifier is selected from the group consisting of monosodium glutamate, ribonucleotides and combinations thereof.
  8. 8 . The masking composition according to claim 1 , wherein the fatty acids are selected from the group consisting of nonanoic acid, decanoic acid, dodecanoic acid, tetradecanoic acid, hexadecanoic acid, oleic acid, octanoic acid, 9-decenoic, hexanoic and combinations thereof.
  9. 9 . The masking composition according to claim 1 , wherein the carbonyls are selected from the group consisting of acetone, acetyl propionyl, 2-heptanone, 2-nonanone, 2-undecanone, cis-4-heptenal and combinations thereof.
  10. 10 . The masking composition according to claim 1 , wherein the sulfur compounds are selected from the group consisting of isothiocyanates, methyl sulfide, diallyl disulfide, propenyl disulfide, dimethyl sulfide, dimethyl trisulfide, extracts of alliaceous ingredients and combinations thereof.
  11. 11 . The masking composition according to claim 1 , wherein the sweet browns are selected from the group consisting of maltol, vanillin, cyclopentenolone, furaneol, vanilla extracts, vanilla derivatives, caramel extracts, condensed milk derivatives and combinations thereof.
  12. 12 . The masking composition according to claim 1 , wherein the esters are selected from the group consisting of ethyl cyclohexanoate, ethyl succinate, ethyl lactate, ethyl caprate, ethyl dodecanoate, ethyl myristate, ethyl palmitate and combinations thereof.
  13. 13 . The masking compositions according to claim 1 , wherein the sweeteners are selected from the group consisting of steviol glycosides, erythritol, glucosylated steviol glycosides, honey distillates, sugar distillates and combinations thereof.
  14. 14 . The masking composition according to claim 1 , wherein the lactones are selected from the group consisting of gamma decalactone, delta decalactone, delta dodecalactone, gamma undecalactone, massoia lactone and combinations thereof.
  15. 15 . The masking composition according to claim 1 , wherein the terpenes are selected from the group consisting of fenchol, terpineol, caryophyllene bisabolene, farnoscene, farnesol and combinations thereof.
  16. 16 . A consumable comprising: a non-animal derived protein; a masking composition comprising a mixture of a Lamiaceae extract together with vitamin C, the extract and the vitamin C having an admixed ratio of from 1:1 to 1:20; one or more peptides; an extract obtained from a plant of the coffea genus; an umami-imparting modifier; and one or more masking agents selected from the group consisting of fatty acids, terpenes, carbonyls, sulfur compounds, sweet browns, esters, sweeteners, lactones, juice derivatives and combinations thereof; and a flavorant.
  17. 17 . The consumable according to claim 16 , wherein the consumable is a meat analog.
  18. 18 . The consumable according to claim 16 , wherein the non-animal derived protein is a chickpea protein.
  19. 19 . The consumable according to claim 16 , wherein the masking composition is present in an amount from 0.01% to 1.0%, by weight of the consumable.

Description

TECHNICAL FIELD The present disclosure relates methods of suppressing off-notes of non-animal derived proteins contained in consumables. More particular, the present disclosure relates to flavor compositions and consumables comprising certain off-note blocking compounds and masking agents that improve the organoleptic properties of chickpea derived protein containing consumables. BACKGROUND The use of non-animal proteins in foodstuffs to replace animal raw materials such as egg or milk, but also meat is becoming increasingly important due to the benefits of protein in the diet. While consumers expect their food and beverage products to have multi-functional benefits, consumers still have high expectations that those products deliver great taste along with efficacy in terms of health benefits. Because each type of protein has its own inherent taste, formulating protein into food and beverage products can produce distinctive tastes perceived as unappealing. For example, products made from plant proteins, e.g., chickpea, display a flavor profile described as grassy, beany, green, earthy, nutty and/or bitter. Chickpea also known as garbanzo beans, is the second most important legume crop around the world. Chickpea is an annual legume crop grown in many countries around the world and a native to the Mediterranean region. Due to its high nutritious value, it became part of the diet in many developing and developed countries around the world. Chickpeas contain vitamin K, folate, phosphorous, zinc, copper, manganese, choline and selenium, as well as high levels of iron, vitamin B-6 and magnesium. Besides being a source of valuable protein, vitamins and minerals, chickpeas are also rich in fiber and low in fat, and have been shown to have health benefits (e.g., lowering cholesterol damage). Further, food scientists have devoted much time developing methods for preparing acceptable meat-like food applications, such as beef, pork, poultry, fish, and other seafood analogs, from a wide variety of non-animal proteins. One such approach is texturization into fibrous meat analogs, for example, through extrusion processing. The resulting meat analog products exhibit improved meat-like visual appearance and improved texture. Accordingly, there remains a need for products containing non-animal proteins, for example, chickpea-derived proteins that exhibit improved flavor with reduced off-notes. SUMMARY In one embodiment, a masking composition for masking non-animal derived protein off-notes includes a) a mixture of a Lamiaceae extract together with vitamin C, the extract and the vitamin C having an admixed ratio of from 1:1 to 1:20; b) one or more peptides; c) an extract obtained or obtainable from a plant of the coffea genus; d) an umami-imparting modifier; and e) one or more masking agents selected from the group consisting of fatty acids, terpenes, carbonyls, sulfur compounds, sweet browns, esters, sweeteners, lactones, juice derivatives and combinations thereof. In another embodiment, a consumable includes a non-animal derived protein: a masking composition comprising a mixture of a Lamiaceae extract together with vitamin C, the extract and the vitamin C having an admixed ratio of from 1:1 to 1:20; one or more peptides; an extract obtained or obtainable from a plant of the coffea genus; an umami-imparting modifier; one or more masking agents selected from the group consisting of fatty acids, terpenes, carbonyls, sulfur compounds, sweet browns, esters, sweeteners, lactones, juice derivatives and combinations thereof; and a flavorant. In yet another embodiment, a masking composition for masking non-animal derived protein off-notes comprises a) a mixture of a Lamiaceae extract together with vitamin C, the extract and the vitamin C having an admixed ratio of from 1:1 to 1:5; and b) green coffee extract. 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 patent, which would still fall within the scope of the claims. All publications and patents cited herein are incorporated herein by reference. The present disclosure relates to the surprising finding