Patent application title: SWEETENER AND FLAVOR COMPOSITIONS, METHODS OF MAKING AND METHODS OF USE THEREOF
Inventors:
IPC8 Class: AA23L2700FI
USPC Class:
1 1
Class name:
Publication date: 2021-02-18
Patent application number: 20210045420
Abstract:
Sweetener and flavor compositions with improved taste profiles are
disclosed. Also disclosed are methods of making and methods of using such
sweetener and flavor compositions.Claims:
1. A method for improving the taste of mouth feel of a profile of a food
product, comprising: adding a Maillard reaction product (MRP) composition
during preparation of the food product to produce a final product,
wherein the MRP composition is produced by (1) heating a reaction mixture
comprising (a) an steviol glycoside (SG)-containing composition and (b)
one or more amine donors comprising a free amino group; or (2) heating a
reaction mixture comprising (a) an SG-containing composition, (b) one or
more amine donors comprising a free amino group, and (c) one or more
reducing sugars comprising a free carbonyl group; or (3) heating a
reaction mixture comprising (a) an SG-containing composition, (b) one or
more amine donors comprising a free amino group, (c) one or more reducing
sugars comprising a free carbonyl group, and (d) thaumatin.
2. The method of claim 1, wherein the one or more amine donors comprise (1) thaumatin or (2) an amino acid and and thaumatin.
3. The method of claim 1, further comprising the step of adding thaumatin to the food, wherein thaumatin is added concurrently with, or separately from, the MRP composition.
4. The method of claim 1, further comprising the step of adding one or more sweeteners during preparation of the food product, wherein the one or more sweeteners are added concurrently with, or separately from, the MRP composition.
5. The method of claim 4, wherein the one or more sweeteners are selected from the group consisting of sweet tea extracts, Stevia extracts, swingle (mogroside) extracts, sweet tea glycosides, steviol glycosides mogrosides, glycosylated sweet tea glycosides, glycosylated steviol glycosides, glycosylated mogrosides, sorbitol, xylitol, mannitol, sucralose, aspartame, acesulfame-K, neotame, erythritol, trehalose, raffinose, cellobiose, tagatose, allulose, inulin, N--[N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-alpha-aspartyl]-L-phenylalani- ne 1-methyl ester, glycyrrhizin, sodium cyclamate, brazzein, miraculin, curculin, pentadin, mabinlin, thaumatin, neohesperidin dihydrochalcone (NHDC), naringin dihydrochalcone, maltol, ethyl maltol and advantame.
6. The method of claim 1, wherein the MRP composition is present in the final product in an amount in the range of 0.0001-20 wt %.
7. The method of claim 1, wherein the reaction mixture comprises thaumatin, or NHDC, or both.
8. The method of claim 1, further comprising the step of: adding thaumatin, or NHDC, or both, during preparation of the food product
9. The method of claim 1, wherein the food product is a bakery product.
10. The method of claim 1, wherein the food product is a dairy product.
11. A method for improving the taste of mouth feel of a profile of a sweetener composition, comprising: adding a Maillard reaction product (MRP) composition to the sweetener composition to produce a final product, wherein the MRP composition is produced by heating a reaction mixture comprising: (1) one or more reducing sugars having a free carbonyl group; and (2) one or more amine donors having a free amino group, wherein the MRP composition is present in the final product in an amount of 0.0001-10 wt %.
12. The method of claim 11, wherein the one or more amine donors comprise thaumatin.
13. The method of claim 11, wherein the one or more amine donors comprise an amino acid and thaumatin.
14. The method of claim 11, wherein the reaction mixture comprises thaumatin, or neohesperidin dihydrochalcone (NHDC), or both.
15. The method of claim 11, wherein wherein the MRP composition is present in the final product in an amount of 0.001-1 wt %.
16. The method of claim 11, wherein wherein the MRP composition is present in the final product in an amount of 0.01-1 wt %.
17. The method of claim 11, wherein the one or more reducing sugars comprise a monosaccharide, a disaccharide, an oligosaccharide, an polysaccharide, or a combination thereof.
18. The method of claim 11, wherein the sweetener comprises one or more components selected from a Stevia extract, a sweet tea extract, a swingle extract, a sweet tea glycoside, a mogrosides, a glycosylated steviol glycoside, a glycosylated sweet tea glycoside, a glycosylated mogroside, acesulfame K, Sucralose, sodium saccharin, Aspartame, or combinations thereof.
19. The method of claim 11, further comprising the step of: adding thaumatin, or NHDC, or both, during preparation of the sweetener.
20. The method of claim 11, wherein the amine donors comprise one or more of a primary amine compound, a secondary amine compound, an amino acid, a protein, a peptide, a yeast extract or mixtures thereof.
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