Condiments with High-Potency Sweetener

• US 20070116834A1
• Filed: 11/02/2006
• Published: 05/24/2007
• Est. Priority Date: 11/23/2005
• Status: Active Grant

• Current Assignee: The Coca-Cola Company
• Original Assignee: The Coca-Cola Company
• Inventors: Prakash, Indra, DuBois, Grant
• Granted Patent: US 9,101,160 B2
• Time in Patent Office: Days
• US Class Current: 426/548
• CPC Class Codes: A23D 7/00 Edible oil or fat compositions containing an aqueous phase, e.g. margarines
• CPC Class Codes: A23D 9/00 Other edible oils or fats, e.g. shortenings, cooking oils
• CPC Class Codes: A23L 27/30 Artificial sweetening agents
• CPC Class Codes: A23L 27/60 Salad dressings; Mayonnaise; Ketchup
• CPC Class Codes: A23L 27/63 Ketchup
• CPC Class Codes: A61P 3/06 Antihyperlipidemics
• CPC Class Codes: A61P 9/10 for treating ischaemic or atherosclerotic diseases, e.g. antianginal drugs, coronary vasodilators, drugs for myocardial infarction, retinopathy, cerebrovascula insufficiency, renal arteriosclerosis

Abstract

The present invention relates generally to condiment compositions comprising non-caloric or low-caloric high-potency sweeteners and methods for making and using them. In particular, the present invention relates to different condiment compositions comprising at least one non-caloric or low-caloric natural and/or synthetic high potency sweetener, at least one sweet taste improving composition, and a condiment base. The present invention also relates to condiment compositions and methods that can improve the tastes of non-caloric or low-caloric natural and/or synthetic, high-potency sweeteners by imparting a more sugar-like taste or characteristic. In particular, the condiment compositions and methods provide a more sugar-like temporal profile, including sweetness onset and sweetness linger, and/or a more sugar-like flavor profile.

Claims

1. A condiment composition comprising:

a condiment base;

at least one high-potency sweetener; and

at least one sweet taste improving composition.

2. The condiment composition of claim 1, wherein the at least one high-potency sweetener comprises a natural high-potency sweetener selected from the group consisting of rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside A, rebaudioside F, dulcoside A. dulcoside B, rubusoside, stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, siamenoside, monatin and its salts (monatin SS, RR, RS, SR), curculin, glycyrrhizic acid and its salts, thaumatin, monellin, mabinlin, brazzein, hemandulcin, phyllodulcin, glycyphyllin, phloridzin, trilobatin, baiyunoside, osladin, polypodoside A, pterocaryoside A, pterocaryoside B, mukurozioside, phlomisoside I, periandrin I, abrusoside A, cyclocarioside I, and combinations thereof.

3. The condiment composition of claim 1, wherein the at least one high-potency sweetener comprises a synthetic high-potency sweetener selected from the group consisting of sucralose, potassium acesulfame, aspartame, alitame, saccharin, neohesperidin dihydrochalcone, cyclamate, neotame, N—

[N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-L-α

-aspartyl]-L-phenylalanine 1-methyl ester, N—

[3-(3-hydroxy-4-methoxyphenyl)-3-methylbutyl]-L-α

-aspartyl]-L-phenylalanine 1-methyl ester, N-[N-[3-(3-methoxy-4-hydroxyphenylpropyl]-L-α

-aspartyll-L-phenylalanine 1-methyl ester, salts thereof, and combinations thereof.

4. The condiment composition of claim 1, wherein the at least one sweet taste improving composition comprises a first sweet taste improving composition selected from the group consisting of carbohydrates, polyols, amino acids and their corresponding salts, polyamino acids and their corresponding salts, sugar acids and their corresponding salts, organic acids, inorganic acids, organic salts, inorganic salts, bitter compounds, flavorants, astringent compounds, polymers, proteins or protein hydrolysates, surfactants, emulsifiers, flavonoids, alcohols, and combinations thereof.

5. The condiment composition of claim 1, wherein the at least one sweet taste improving composition imparts a more sugar-like temporal profile to the condiment composition than the sweetener would have without the at least one sweet taste improving composition

6. The condiment composition of claim 1, further comprising at least one second sweet taste improving composition different from the at least one first sweet taste improving composition and selected from the group consisting of carbohydrates, polyols, amino acids and their corresponding salts, polyamino acids and their corresponding salts, sugar acids and their corresponding salts, organic acids, inorganic acids, organic salts, inorganic salts, bitter compounds, flavorants, astringent compounds, polymers, proteins or protein hydrolysates, surfactants, emulsifiers, flavonoids, alcohols, and combinations thereof.

7. The condiment composition of composition of claim 6, further comprising at least one third sweet taste improving composition different from the at least one first sweet taste improving composition and the at least one second sweet taste improving composition and selected from the group consisting of carbohydrates, polyols, amino acids and their corresponding salts, polyamino acids and their corresponding salts, sugar acids and their corresponding salts, organic acids, inorganic acids, organic salts, inorganic salts, bitter compounds, flavorants, astringent compounds, polymers, proteins or protein hydrolysates, surfactants, emulsifiers, flavonoids, alcohols, and combinations thereof.

8. The condiment composition of claim 1, wherein the at least one high-potency sweetener is rebaudioside A, stevioside, stevia, or combinations thereof.

9. The condiment composition of claim 8, wherein the at least one sweet taste improving composition comprises a polyol.

10. The condiment composition of claim 9, wherein the at least one polyol comprises erythritol.

11. The condiment composition of claim 9, wherein the at least one polyol comprises xylitol.

12. The condiment composition of claim 8, wherein the at least one sweet taste improving composition comprises at least one amino acid.

13. The condiment composition of claim 12, wherein the at least one amino acid comprises glycine, alanine, proline, hydroxyproline, glutamine, or combinations thereof.

14. The condiment composition of claim 8, wherein the at least one sweet taste improving composition comprises at least one polyamino acid.

15. The condiment composition of claim 14, wherein the at least one polyamino acid comprises poly-L-aspartic acid, poly-L-α

-lysine, poly-L-ε

-lysine, poly-L-α

-ornithine, poly-ε

-omithine, poly-L-arginine, salts thereof, or combinations thereof.

16. The condiment composition of claim 8, wherein the at least one sweet taste improving composition comprises at least one inorganic salt.

17. The condiment composition of claim 16, wherein the at least one inorganic salt comprises a sodium, potassium, calcium, or magnesium salt.

18. The condiment composition of claim 16, further comprising at least one inorganic phosphate.

19. The condiment composition of claim 18, wherein the at least one inorganic phosphate comprises a sodium, potassium, calcium, or magnesium phosphate

20. The condiment composition of claim 16, further comprising at least one inorganic chloride.

21. The condiment composition of claim 20, wherein the at least one inorganic chloride comprises a sodium, potassium, calcium, or magnesium chloride.

22. The condiment composition of claim 8, wherein the at least one sweet taste improving composition comprises at least one carbohydrate.

23. The condiment composition of claim 22, wherein the at least one carbohydrate comprises sucrose, high fructose corn syrup, glucose, or sucrose.

24. The condiment composition of claim 23, wherein the at least one carbohydrate is present in the condiment composition in an amount from about 10,000 ppm to about 80,000 ppm of the composition.

25. The condiment composition of claim 8, wherein the at least one sweet taste improving composition comprises at least one synthetic high-potency sweetener.

26. The condiment composition of claim 25, wherein the at least one synthetic high-potency sweetener comprises sucralose, acesulfame potassium or other salts, aspartame, alitame, saccharin, neohesperidin dihydrochalcone, cyclamate, neotame, N—

[N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-L-α

-aspartyl]-L-phenylalanine 1-methyl ester, N—

[N-[3-(3-hydroxy-4-methoxyphenyl)-3-methylbutyl]-L-α

-aspartyl]-L-phenylalanine 1-methyl ester, N—

[N-[3-(3-methoxy-4-hydroxyphenyl)propyl]-L-α

-aspartyl]-L-phenylalanine 1-methyl ester, salts thereof and combinations thereof.

27. The condiment composition of claim 25, wherein the at least one synthetic high-potency sweetener comprises saccharin or acesulfame potassium or other salts.

28. The condiment composition of claim 27, wherein the at least one synthetic sweetener is present in the condiment composition in an amount from about 10 ppm to about 100 ppm of the composition.

29. The condiment composition of claim 8, wherein the rebaudioside A comprises rebaudioside A in a purity greater than about 70% rebaudioside A by weight on a dry basis.

30. The condiment composition of claim 8, wherein the rebaudioside A comprises rebaudioside A in a purity greater than about 80% rebaudioside A by weight on a dry basis.

31. The condiment composition of claim 8, wherein the rebaudioside A comprises rebaudioside A in a purity greater than about 90% rebaudioside A by weight on a dry basis.

32. The condiment composition of claim 8, wherein the rebaudioside A comprises rebaudioside A in a purity greater than about 97% rebaudioside by weight on a dry basis.

33. The condiment composition of claim 8, wherein the rebaudioside A comprises rebaudioside A in a purity greater than about 98% rebaudioside by weight on a dry basis.

34. The condiment composition of claim 8, wherein the rebaudioside A comprises rebaudioside A in a purity greater than about 99% rebaudioside by weight on a dry basis.

35. The condiment composition of claim 1, wherein the condiment comprises a ketchup, a mustard, a mayonnaise, a barbecue sauce, a chili sauce, a chutney, a cocktail sauce, a curry, a dip, a fish sauce, a horseradish, a hot sauce, a jelly, a jam, a marmalade, a preserve, a peanut butter, a relish, a remoulade, a salad dressing, a salsa, a sauerkraut, a soy sauce, a steak sauce, a syrup, a tartar sauce, or a Worcestershire sauce.

36. The condiment composition of claim 1, wherein the condiment comprises a salad dressing selected from the group consisting of oil and vinegar, Caesar, French, ranch, bleu cheese, Russian, Thousand Island, Italian, and balsamic vinaigrette.