MODIFYING OR ENHANCING A FLAVOR OF FOOD AND BEVERAGE PRODUCTS

• US 20190313680A1
• Filed: 12/13/2017
• Published: 10/17/2019
• Est. Priority Date: 12/13/2016
• Status: Active Application

• Current Assignee: TATE & LYLE Solutions USA LLC
• Original Assignee: TATE & LYLE Ingredients Americas LLC (TATE & LYLE PLC)
• Inventors: Fletcher, Joshua Nehemiah, Smythe, John
• Application Number:
  US16/468,834
• Publication Number:
  US 20190313680A1
• Time in Patent Office: Days
• CPC Class Codes: A23G 3/36 characterised by the composition containing organic or inorganic compounds
• CPC Class Codes: A23G 3/42 characterised by the carbohydrates used, e.g. polysaccharides containing dairy products A23G3/46
• CPC Class Codes: A23L 2/60 Sweeteners
• CPC Class Codes: A23L 27/30 Artificial sweetening agents
• CPC Class Codes: A23L 27/88 Taste or flavour enhancing agents

Abstract

The present invention relates to methods for modifying or enhancing a flavor of a food or beverage product, and to flavored food and beverage products With a modified or enhanced flavor.

Claims

1. A method of modifying or enhancing a flavor of a food or beverage product comprising including in said food or beverage product allulose in an amount below its sweetness threshold.

2. A method according to claim 1, wherein the method Is a method of enhancing a flavor of a food or beverage product.

3. A method according to claim 1, wherein the allulose is included in the food or beverage product in an amount of about 2.695% by weight or less relative to the total weight of the food or beverage product.

4. A method according to claim 3, wherein the allulose is included in the food or beverage product in an amount of about 2.20% by Weight or less relative to the total weight of the food or beverage product.

5. A method according to claim 3, wherein the allulose is included in the food or beverage product in an amount of about 0.10% by weight to about 2:

20% by weight relative to the total Weight of the food or beverage product.

6. A method according to claim 5, wherein the allulose is included in the food or beverage product in an amount of about 0.50% by weight to about 2.20% by weight relative to the total weight of the food or beverage product.

7. A method according to claim 5, wherein the allulose is included in the food or beverage product in an amount of about 1.00% by weight to about 2.20% by weight relative to the total weight of the food or beverage product.

8. A method according to claim 5, wherein the allulose is included in the food or beverage product in an amount of about 1.20% by weight to about 2.00% by weight relative to the total weight of the food or beverage product.

9. A method according to claim 5, wherein the allulose is included in the food or beverage product in an amount of about 1.20% by weight to about 1.80% by weight relative to the total weight of the food or beverage product.

10. A method according to claim 5, wherein the allulose is included in the food or beverage product in an amount of about 1.40% by weight to about 1.60% by weight relative to the total weight of the food or beverage product.

11. A method according to claim 5, wherein the allulose Is included in the food or beverage product in an amount of about 1.50% by weight relative to the total weight of the food or beverage product.

12. A method according to claim 1, wherein the flavor is a sweet flavor.

13. A method according to claim 12, wherein the sweet flavor is a sweet aromatic flavor.

14. A method according to claim 13, wherein the sweet aromatic flavor is perceived primarily or exclusively by retronasal smell.

15. A method according to claim 13, wherein the sweet aromatic flavor is selected from the group consisting of caramellic flavor, maple flavor, sugary flavor and cotton candy flavor.

16. A method according to claim 13, wherein the sweet aromatic flavor is selected from the group consisting of caramellic flavor and cotton candy flavor.

17. A method according to claim 16, wherein the caramellic flavor is a salted caramel flavor.

18. A method according to claim 1, wherein the method is a method of modifying or enhancing a flavor of a beverage product.

19. Use of allulose in a method according to claim 1.

33. Use of a flavoring composition comprising allulose and one or more flavoring agents in a method according to claim 1.

34. A method according to claim 1, wherein one or more flavoring agents is combined with the allulose prior to mixing with the other ingredients of the food or beverage product.

20. A flavored food or beverage product comprising allulose in an amount below its sweetness threshold.

21. A flavored food or beverage product according to claim 20, wherein the flavored food or beverage product comprises allulose in an amount of about 2.695% by weight or less relative to, the total weight of the flavored food or beverage product.

22. A flavored food or beverage product according to claim 21, Wherein the flavored food or beverage product comprises allulose in an amount of about 2.20% by weight or less relative to the total weight of the flavored food or beverage product.

23. A flavored food or beverage product according to claim 21, wherein the flavored food or beverage product comprises allulose in an amount of about 0.10% to about 2.20% by weight relative to the total weight of the flavored food or beverage product.

24. A flavored food or beverage product according to claim 23, wherein the flavored food or beverage product comprises allulose in an amount of about 0.50% to about 2.20% by weight relative to the total weight of the flavored food or beverage product.

25. A flavored food or beverage product according to claim 23, wherein the flavored food or beverage product comprises allulose in an amount of about 1.00% to about 2.20% by weight relative to the total weight of the flavored food or beverage product.

26. A flavored food or beverage product according to claim 23, wherein the flavored food or beverage product comprises allulose in an amount of about 1.20% to about 2.00% by weight relative to the total weight of the flavored food or beverage product.

27. A flavored food or beverage product according to claim 23, wherein the flavored food or beverage product comprises allulose in an amount of about 1.20% to about 1.80% by weight relative to the total weight of the flavored food or beverage product.

28. A flavored food or beverage product according to claim 23, wherein the flavored food or beverage product comprises allulose in an amount of about 1.40% to about 1.60% by weight relative to the total weight of the flavored food or beverage product.

29. A flavored food or beverage product according to claim 23, wherein the flavored food or beverage product comprises allulose in an amount of about 1.50% by weight relative to the total weight of the flavored food or beverage product.

30. A flavoring composition comprising allulose and one or more flavoring agents.

31. A flavoring composition according to claim 30, wherein the flavoring composition comprises one or more flavoring agents that Impart or help impart a sweet flavor, a sugary flavor, a caramellic flavor, a maple flavor or a cotton candy flavor.

32. A flavoring composition according to claim 31, wherein the flavoring composition comprises one or more flavoring agents that impart or help impart a caramellic flavor or a cotton candy flavor.