Taste potentiator compositions and beverages containing same

• US 7,851,006 B2
• Filed: 08/08/2006
• Issued: 12/14/2010
• Est. Priority Date: 05/23/2005
• Status: Expired due to Fees

• Current Assignee: Intercontinental Great Brands LLC (Mondelez International, Inc.)
• Original Assignee: Cadbury Adams USA LLC (Mondelez International, Inc.)
• Inventors: Olcese, Gino, Bingley, Carole Ann, Darnell, Katherine Clare
• Primary Examiner(s): McNeil; Jennifer C
• Assistant Examiner(s): YOO, HONG THI
• Application Number:
  US11/500,644
• Publication Number:
  US 20070054023A1
• Time in Patent Office: 1,589 Days
• Field of Search: 426/548, 426/590, 426/541, 426/534, 426/544, 426/49, 426/772, 426/658, 426/53
• US Class Current: 426/590
• CPC Class Codes: A23L 2/52 Adding ingredients adding preservatives A23L2/44
• CPC Class Codes: A23L 27/88 Taste or flavour enhancing agents

Abstract

The present invention relates to oral compositions and beverage products, which include taste potentiators to enhance the perception of active substances contained therein. More specifically, some embodiments provide potentiator compositions, which include at least one active substance, such as a sweetener, and at least one potentiator, such as a sweetness potentiator, which enhances the sweetness of the composition upon consumption.

Claims

1. A beverage composition comprising:

an active substance comprising a sweetener;

wherein the sweetener consists of a sweetener selected from the group consisting of sucrose, dextrose, maltose, dextrin, xylose, ribose, glucose, lactose, mannose, galactose, fructose, invert sugar, fructo oligo saccharide syrups, partially hydrolyzed starch, corn syrup solids, sorbitol, xylitol, mannitol, galactitol, maltitol, hydrogenated isomaltulose, lactitol, erythritol, hydrogenated starch hydro lysate, stevia, dihydrochalcones, monellin, steviosides, rebaudioside A, glycyrrhizin, dihydroflavenol, L-aminodicarboxylic acid aminoalkenoic acid ester amides, saccharin free acid, sodium saccharin salts, calcium saccharin salts, cyclamate salts, the sodium salt of 3,4-dihydro-6-methyl-1,2,3-oxathiazine-4-one-2,2-dioxide, the ammonium salt of 3,4-dihydro-6-methyl-1,2,3-oxathiazine-4-one-2,2-dioxide, the calcium salt of 3,4-dihydro-6-methyl-1,2,3-oxathiazine-4-one-2,2-dioxide, the potassium salt of 3,4-dihydro-6-methyl-1,2,3-oxathiazine-4-one-2,2-dioxide, L-aspartyl-L-phenylalanine methyl ester, L-aspartyl-N-(2,2,4,4-tetramethyl-3-thietanyl)-D-alaninamide hydrate, the methyl ester of L-aspartyl-L-phenylglycine, the methyl ester of L-aspartyl-L-2,5-dihydrophenyl-glycine, L-aspartyl-2,5-dihydro-L-phenylalanine, L-aspartyl-L-(1-cyclohexen)-alanine, chlorinated derivatives of sucrose, Thaumatin I, Thamatin II, monatin, Lo han guo, and mixtures thereof;

a first amount of 3-hydroxybenzoic acid; and

a second amount of 3,4-dihydroxybenzoic acid.

2. The beverage composition of claim 1, wherein said first amount is equal to said second amount.

3. The beverage composition of claim 2, wherein said first amount is at least 200 ppm.

4. The beverage composition of claim 1, wherein at least a portion of said first amount of 3-hydroxybenzoic acid is encapsulated.

5. The beverage composition of claim 4, wherein at least a portion of said second amount of 3,4-dihydroxybenzoic acid is encapsulated.

6. The beverage composition of claim 1, wherein at least a portion of said second amount of 3,4-dihydroxybenzoic acid is encapsulated.

7. The beverage composition of claim 1, wherein said composition comprises sufficient amounts of said first amount of 3-hydroxybenzoic acid and said second amount of 3,4-dihydroxybenzoic acid to create a sucrose equivalent value of at least seven %.

15. The beverage composition of claim 1, further comprising 4-methoxysalicyclic acid.

8. A beverage composition comprising:

(a) a flavor component;

(b) a sweetener;

wherein the sweetener consists of a sweetener selected from the group consisting of sucrose, dextrose, maltose, dextrin, xylose, ribose, glucose, lactose, mannose, galactose, fructose, invert sugar, fructo oligo saccharide syrups, partially hydrolyzed starch, corn syrup solids, sorbitol, xylitol, mannitol, galactitol, maltitol, hydrogenated isomaltulose, lactitol, erythritol, hydrogenated starch hydrolysate, stevia, dihydrochalcones, monellin, steviosides, rebaudioside A, glycyrrhizin, dihydroflavenol, L-aminodicarboxylic acid aminoalkenoic acid ester amides, saccharin free acid, sodium saccharin salts, calcium saccharin salts, cyclamate salts, the sodium salt of 3,4-dihydro-6-methyl-1,2,3-oxathiazine-4-one-2,2-dioxide, the ammonium salt of 3,4-dihydro-6-methyl-1,2,3-oxathiazine-4-one-2,2-dioxide, the calcium salt of 3,4-dihydro-6-methyl-1,2,3-oxathiazine-4-one-2,2-dioxide, the potassium salt of 3,4-dihydro-6-methyl-1,2,3-oxathiazine-4-one-2,2-dioxide, L-aspartyl-L-phenylalanine methyl ester, L-aspartyl-N-(2,2,4,4-tetramethyl-3-thietanyl)-D-alaninamide hydrate, the methyl ester of L-aspartyl-L-phenylglycine, the methyl ester of L-aspartyl-L-2,5-dihydrophenyl-glycine, L-aspartyl-2,5-dihydro-L-phenylalanine, L-aspartyl-L-(1-cyclohexen)-alanine, chlorinated derivatives of sucrose, Thaumatin I, Thamatin II, monatin, Lo han guo, and mixtures thereof; and

(c) a sweetener potentiator composition comprising;

(i) a first amount of 3-hydroxybenzoic acid, and

(ii) a second amount of 3,4-dihydroxybenzoic acid.

9. The beverage composition of claim 8, wherein said first amount is equal to said second amount.

10. The beverage composition of claim 9, wherein said first amount is at least 200 ppm.

11. The beverage composition of claim 8, wherein at least a portion of said first amount of 3-hydroxybenzoic acid is encapsulated.

12. The beverage composition of claim 11, wherein at least a portion of said second amount of 3,4-dihydroxybenzoic acid is encapsulated.

13. The beverage composition of claim 8, wherein at least a portion of said second amount of 3,4-dihydroxybenzoic acid is encapsulated.

14. The beverage composition of claim 8, wherein said sweetener potentiator composition comprises sufficient amounts of said first amount of 3hydroxybenzoic acid and said second amount of 3,4-dihydroxybenzoic acid to create a sucrose equivalent value of at least seven %.

16. A beverage composition comprising:

a first amount of 3-hydroxybenzoic acid; and

a

second amount of 4-methoxysalicylic acid.

17. The beverage composition of claim 16, wherein said first amount is at least 200 ppm.

19. The beverage composition of claim 16, wherein at least a portion of said first amount of 3-hydroxybenzoic acid is encapsulated.

20. The beverage composition of claim 16, wherein at least a portion of said first amount of 4-methoxysalicylic acid is encapsulated.

21. The beverage composition of claim 19, further comprising an active substance.

18. A beverage composition comprising:

a first amount of 3,4-dihydroxybenzoic acid; and

a second amount of 4-methoxysalicylic acid.

22. The beverage composition of claim 18, wherein said first amount is at least 200 ppm.

23. The beverage composition of claim 18, wherein at least a portion of said first amount of 3,4-dihydroxybenzoic acid is encapsulated.

24. The beverage composition of claim 18, wherein at least a portion of said first amount of 4-methoxysalicylic acid is encapsulated.

25. The beverage composition of claim 18, further comprising an active substance.

26. A method of maintaining a desired sweetness intensity in a beverage composition, comprising the steps of:

(a) determining a desired sweetness intensity;

(b) adding a quantity of natural or artificial sweetener to a beverage composition that supplies a sweetness intensity less intense than said desired sweetness intensity; and

(c) adding a quantity of a sweetener potentiator composition comprising 4-methoxysalicylic acid and at least one of 3-hydroxybenzoic acid and 3,4-dihydroxybenzoic acid to the beverage composition such that said desired sweetness intensity is delivered.

27. A method of increasing the sweetness intensity of a beverage composition, comprising the steps of:

(a) adding a quantity of natural or artificial sweetener to a beverage composition;

(b) determining a sweetness intensity derived from said quantity of said natural or artificial sweetener; and

(c) adding a quantity of a sweetener potentiator composition comprising 4-methoxysalicylic acid and at least one of 3-hydroxybenzoic acid and 3,4-dihydroxybenzoic acid to the beverage composition such that said sweetness intensity is greater than the sweetness intensity derived from said natural or artificial sweetener.

28. A method of reducing the amount of natural or artificial sweeteners in a beverage composition, comprising the steps of:

(a) determining an amount of natural or artificial sweetener in a beverage composition that provides a desired sweetness intensity;

(b) reducing said amount of natural or artificial sweetener; and

(c) adding a quantity of a sweetener potentiator composition comprising 4-methoxysalicylic acid and at least one of 3-hydroxybenzoic acid and 3,4-dihydroxybenzoic acid to the beverage composition such that the desired sweetness intensity is maintained.

29. A method of preparing a beverage product, comprising the steps of:

(a) providing a sweetener potentiator composition comprising a first amount of 3-hydroxybenzoic acid or 3,4-dihydroxybenzoic acid and a second amount of 4-methoxysalicylic acid; and

(b) adding the sweetener potentiator composition to a beverage composition to enhance the perception of sweetness of the beverage composition upon consumption.

30. The method of claim 29, wherein said first amount is equal to said second amount.

31. The method of claim 29, wherein the beverage composition further comprises a flavor component and a sweetener.

32. The method of claim 29, wherein said sweetener potentiator composition enhances the perception of sweetness of the beverage composition to a sucrose equivalent value of at least seven %.