Taste potentiator compositions and beverages containing same

• US 20060286259A1
• Filed: 05/23/2006
• Published: 12/21/2006
• Est. Priority Date: 05/23/2005
• Status: Active Grant

• Current Assignee: Intercontinental Great Brands LLC (Mondelez International, Inc.)
• Original Assignee: Cadbury Adams USA LLC (Mondelez International, Inc.)
• Inventors: Hargreaves, Carole A.
• Granted Patent: US 7,851,005 B2
• Time in Patent Office: Days
• US Class Current: 426/590
• CPC Class Codes: A23L 2/02 containing fruit or vegetable juices
• CPC Class Codes: A23L 2/38 Other non-alcoholic beverages drinks from legumes A23L11/60
• CPC Class Codes: A23L 2/52 Adding ingredients adding preservatives A23L2/44
• CPC Class Codes: A23L 2/60 Sweeteners
• CPC Class Codes: A23L 27/70 Fixation, conservation, or encapsulation of flavouring agents
• 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:

(i) at least one active substance; and

(ii) at least one taste potentiator.

2. The beverage composition of claim 1, wherein said at least one active substance comprises a compound selected from the group consisting of compounds that provide flavor, sweetness, tartness, umami, kokumi, savory, saltiness, cooling, warmth and tingling.

3. The beverage composition of claim 2, wherein said compound that provides sweetness comprises a sweetener selected from the group consisting of sugar sweeteners, sugarless bulk sweeteners, intense sweeteners and combinations thereof.

4. The beverage composition of claim 1, wherein said at least one active substance comprises an oral care agent.

5. The beverage composition of claim 1, wherein said at least one active substance comprises a pharmaceutical active.

6. The beverage composition of claim 1, wherein said at least one active substance comprises a nutraceutical active.

7. The beverage composition of claim 1, wherein said taste potentiator is selected from the group consisting of neohesperidin dihydrochalcone, chlorogenic acid, alapyridaine, cynarin, miraculin, glupyridaine, pyridinium-betain compounds, glutamates, neotame, thaumatin, tagatose, trehalose, salts, such as sodium chloride, monoammonium glycyrrhizinate, vanilla extract, water-soluble sugar acids, potassium chloride, sodium acid sulfate, water-soluble hydrolyzed vegetable proteins, water-soluble hydrolyzed animal proteins, water-soluble yeast extracts, adenosine monophosphate (AMP), glutathione, water-soluble nucleotides, such as inosine monophosphate, disodium inosinate, xanthosine monophosphate, guanylate monophosphate, alapyridaine (N-(1-carboxyethyl)-6-(hydroxymethyl)pyridinium-3-ol inner salt, sugar beet extract, sugarcane leaf essence, curculin, strogin, mabinlin, gymnemic acid, 2-hydroxybenzoic acid, 3-hydroxybenzoic acid, 4-hydroxybenzoic acid, 2,3-dihydroxybenzoic acid, 2,4-dihydroxybenzoic acid, 2,5-dihydroxybenzoic acid, 2,6-dihydroxybenzoic acid, 3,4-dihydroxybenzoic acid, 3,5-dihydroxybenzoic acid, 2,3,4-trihydroxybenzoic acid, 2,4,6-trihydroxybenzoic acid, 3,4,5-trihydroxybenzoic acid, 4-hydroxyphenylacetic acid, 2-hydroxyisocaproic acid, 3-hydroxycinnamic acid, 3-aminobenzoic acid, 4-aminobenzoic acid and combinations thereof.

8. The beverage composition of claim 1, wherein said taste potentiator is selected from the group consisting of citrus aurantium, vanilla oleoresin, water insoluble sugar acids, water insoluble hydrolyzed vegetable proteins, water insoluble hydrolyzed animal proteins, water insoluble yeast extracts, insoluble nucleotides, sugarcane leaf essence and combinations thereof.

9. The beverage composition of claim 1, wherein said taste potentiator is selected from the group consisting of maltol, ethyl maltol, vanillin, slightly water-soluble sugar acids, slightly water-soluble hydrolyzed vegetable proteins, slightly water-soluble hydrolyzed animal proteins, slightly water-soluble yeast extracts, slightly water-soluble nucleotides and combinations thereof.

10. The beverage composition of claim 1, wherein said taste potentiator is selected from the group consisting of licorice glycyrrhizinates, compounds that respond to G-protein coupled receptors (T2Rs and T1Rs), G-protein coupled receptors (T2Rs and T1Rs) and compositions that impart kokumi.

11. The beverage composition of claim 1, wherein said taste potentiator comprises a sweetener potentiator selected from the group consisting of monoammonium glycyrrhizinate, licorice glycyrrhizinates, citrus aurantium, alapyridaine, alapyridaine (N-(1-carboxyethyl)-6-(hydroxymethyl)pyridinium-3-ol) inner salt, miraculin, curculin, strogin, mabinlin, gymnemic acid, cynarin, glupyridaine, pyridinium-betain compounds, sugar beet extract, neotame, thaumatin, neohesperidin dihydrochalcone, tagatose, trehalose, maltol, ethyl maltol, vanilla extract, vanilla oleoresin, vanillin, sugar beet extract, sugarcane leaf essence, compounds that respond to G-protein coupled receptors (T2Rs and T1Rs), 2-hydroxybenzoic acid, 3-hydroxybenzoic acid, 4-hydroxybenzoic acid, 2,3-dihydroxybenzoic acid, 2,4-dihydroxybenzoic acid, 2,5-dihydroxybenzoic acid, 2,6-dihydroxybenzoic acid, 3,4-dihydroxybenzoic acid, 3,5-dihydroxybenzoic acid, 2,3,4-trihydroxybenzoic acid, 2,4,6-trihydroxybenzoic acid, 3,4,5-trihydroxybenzoic acid, 4-hydroxyphenylacetic acid, 2-hydroxyisocaproic acid, 3-hydroxycinnamic acid, 3-aminobenzoic acid, 4-aminobenzoic acid and combinations thereof.

12. The beverage composition of claim 1, wherein said at least one taste potentiator comprises 3-hydroxybenzoic acid and 2,4-dihydroxybenzoic acid.

13. The beverage composition of claim 12, wherein said at least one taste potentiator further comprises 3,4-dihydroxybenzoic acid.

14. The beverage composition of claim 12, wherein said at least one active substance comprises a bulk sweetener selected from the group consisting of sucrose, fructose, tagatose, maltitol and glucose.

15. The beverage composition of claim 12, where said at least one active substance comprises at least one intense sweetener selected from the group consisting of aspartame, acesulfame-K, sucralose, saccharin, neotame and combinations thereof.

16. The beverage composition of claim 1, wherein said at least one taste potentiator is water-soluble.

17. The beverage composition of claim 1, wherein said at least one taste potentiator is encapsulated.

18. The beverage composition of claim 1, wherein said at least one active substance is encapsulated.

19. The beverage composition of claim 1, further comprising a sweetener selected from the group consisting of Lo han guo, stevia, monatin and combinations thereof.

20. A beverage composition comprising a first amount of 3-hydroxybenzoic acid and a second amount of 2,4-dihydroxybenzoic acid.

21. The beverage composition of claim 20, wherein said first amount is at least 200 ppm.

22. The beverage composition of claim 21, wherein said second amount is at least 200 ppm.

23. The beverage composition of claim 20, wherein said first amount is at least 400 ppm.

24. The beverage composition of claim 23, wherein said second amount is at least 400 ppm.

25. The beverage composition of claim 20, wherein said first amount is at least 500 ppm.

26. The beverage composition of claim 25, wherein said second amount is at least 500 ppm.

27. The beverage composition of claim 20, wherein at least a portion of said first amount of 3-hydroxybenzoic acid is encapsulated.

28. The beverage composition of claim 27, wherein at least a portion of said second amount of 2,4-dihydroxybenzoic acid is encapsulated.

29. The beverage composition of claim 20, wherein at least a portion of said second amount of 2,4-dihydroxybenzoic acid is encapsulated.

30. The beverage composition of claim 20, wherein said sweetener potentiator composition comprises sufficient amounts of said first amount of 3-hydroxybenzoic acid and said second amount of 2,4-dihydroxybenzoic acid to create a sucrose equivalent value of at least seven %.

31. The beverage composition of claim 20, wherein said sweetener potentiator composition comprises sufficient amounts of said first amount of 3-hydroxybenzoic acid and said second amount of 2,4-dihydroxybenzoic acid to create a sucrose equivalent value of at least eight %.

32. The beverage composition of claim 20, further comprising a sweetener selected from the group consisting of Lo han guo, stevia, monatin and combinations thereof.

33. A beverage composition comprising a first amount of 3-hydroxybenzoic acid and a second amount of 2,4-dihydroxybenzoic acid, wherein said first amount is equal to said second amount.

34. The beverage composition of claim 33, wherein said first amount is at least 200 ppm.

35. The beverage composition of claim 33, wherein said first amount is at least 400 ppm.

36. The beverage composition of claim 33, wherein said first amount is at least 500 ppm.

37. The beverage composition of claim 33, wherein at least a portion of said first amount of 3-hydroxybenzoic acid is encapsulated.

38. The beverage composition of claim 37, wherein at least a portion of said second amount of 2,4-dihydroxybenzoic acid is encapsulated.

39. The beverage composition of claim 33, wherein at least a portion of said second amount of 2,4-dihydroxybenzoic acid is encapsulated.

40. The beverage composition of claim 33, wherein said sweetener potentiator composition comprises sufficient amounts of said first amount of 3-hydroxybenzoic acid and said second amount of 2,4-dihydroxybenzoic acid to create a sucrose equivalent value of at least seven %.

41. The beverage composition of claim 33, wherein said sweetener potentiator composition comprises sufficient amounts of said first amount of 3-hydroxybenzoic acid and said second amount of 2,4-dihydroxybenzoic acid in to create a sucrose equivalent value of at least eight %.

42. The beverage composition of claim 33, further comprising a sweetener selected from the group consisting of Lo han guo, stevia, monatin and combinations thereof.

43. A beverage composition comprising:

(a) a flavor component;

(b) a sweetener; and

(c) a sweetener potentiator composition comprising;

(i) a first amount of 3-hydroxybenzoic acid, and (ii) a second amount of 2,4-dihydroxybenzoic acid.

44. The beverage composition of claim 43, wherein said first amount is equal to said second amount.

45. The beverage composition of claim 44, wherein said first amount is at least 200 ppm.

46. The beverage composition of claim 44, wherein said first amount is at least 400 ppm.

47. The beverage composition of claim 44, wherein said first amount is at least 500 ppm.

48. The beverage composition of claim 43, wherein at least a portion of said first amount of 3-hydroxybenzoic acid is encapsulated.

49. The beverage composition of claim 48, wherein at least a portion of said second amount of 2,4-dihydroxybenzoic acid is encapsulated.

50. The beverage composition of claim 43, wherein at least a portion of said second amount of 2,4-dihydroxybenzoic acid is encapsulated.

51. The beverage composition of claim 43, wherein said sweetener potentiator composition comprises sufficient amounts of said first amount of 3-hydroxybenzoic acid and said second amount of 2,4-dihydroxybenzoic acid to create a sucrose equivalent value of at least seven %.

52. The beverage composition of claim 43, wherein said sweetener potentiator composition comprises sufficient amounts of said first amount of 3-hydroxybenzoic acid and said second amount of 2,4-dihydroxybenzoic acid to create a sucrose equivalent value of at least eight %.

53. The beverage composition of claim 43, further comprising 3,4-dihydroxybenzoic acid.

54. The beverage composition of claim 43, further comprising a sweetener selected from the group consisting of Lo han guo, stevia, monatin and combinations thereof.

55. 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 3-hydroxybenzoic acid and 2,4-dihydroxybenzoic acid to the beverage composition such that said desired sweetness intensity is delivered.

56. 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 3-hydroxybenzoic acid and 2,4-dihydroxybenzoic acid to the beverage composition such that said sweetness intensity is greater than the sweetness intensity derived from said natural or artificial sweetener.

57. 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 3-hydroxybenzoic acid and 2,4-dihydroxybenzoic acid to the beverage composition such that the desired sweetness intensity is maintained.

58. 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 and a second amount of 2,4-dihydroxybenzoic acid; and

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

59. The method of claim 58, wherein said first amount is equal to said second amount.

60. The method of claim 58, wherein the beverage composition further comprises a flavor component and a sweetener.

61. The method of claim 58, wherein said sweetener potentiator composition enhances the perception of sweetness of the beverage composition to a sucrose equivalent value of at least seven %.

62. The method of claim 58, wherein said sweetener potentiator composition enhances the perception of sweetness of the beverage composition to a sucrose equivalent value of at least eight %.