Cargill's sweeteners: HIS and non-congruent flavor volatiles
On March 16, Reuters is running a story Cargill to patent new low-cal drink technology which does not actually mention the patent applications of Cargill.
US 20110059218, published on March 10, 2011, is titled SWEETENER, METHODS OF PREPARING SWEETENER AND APPLICATIONS THEREOF and has an abstract which states:
This disclosure pertains to a sweetener containing a high intensity sweetener and a taste modifying composition. In another aspect of the invention is a sweetener containing a high intensity sweetener, a taste modifying composition and a bulking material. Also disclosed are methods of making a sweetener of the present invention and methods of using the sweetener.
The first claim is
A sweetener comprising a high intensity sweetener and a taste modifying composition, wherein the taste modifying composition comprises at least one non-congruent flavor volatile
What does this mean?
Within the specification:
[0014]Studies have shown that the intensity of perceived flavors or tastes can be modified by simultaneous consumption with non-volatile molecules and volatile compounds when there is a logical association between them, called congruency, such as between sweetness via a non-volatile molecule and fruitiness via a volatile compound. For example, in a real food context, strawberry odor enhances whipped cream sweetness. Moreover, vanilla flavoring enhances sweetness perceived by humans when added to milk. Thus, the volatile compound, in this case a congruent flavor volatile, works synergistically with the non-volatile molecules to enhance (or increase) the perception of sweetness. Other examples of taste enhancement by congruent volatile compounds include the use of citral (lemon-like), ethyl butyrate, benzaldehyde, and pineapple flavoring enhancement of sweetness as well as peach aroma enhancement of sweetness intensity and duration.
[0015]Studies have also reported that an odor can suppress perceived flavor intensity when the taste-odor pair is not congruent (or non-congruent). For instance, experiments with caramel odor, which is related to sweet taste, demonstrated a suppression of sour taste intensity and peanut butter odor suppressed whipped cream sweetness. No studies have been focused on the taste modifying effects (e.g. enhancement, synergy, suppression, masking) of mixtures of congruent flavor volatiles, however, and non-congruent flavor volatiles and reports of non-congruent flavor volatile enhancement of taste are extremely rare.
[0016]The present invention reports taste modifying compositions containing certain congruent flavor volatiles that can be used for taste modification of certain ingredients. For example, in one embodiment, a sweetener is provided that includes a HIS and a taste modifying composition having at least one congruent flavor volatile to enhance sweet quality of the HIS. Surprisingly, the inventors have also identified a taste modifying composition containing at least one non-congruent flavor volatile that can also be used to enhance sweet quality of a HIS. Thus, in another embodiment a sweetener is provided that includes a HIS and a taste modifying composition containing at least one non-congruent flavor volatile to enhance sweet quality of the HIS. In another aspect, the non-congruent flavor volatile may actually perform a dual function in that it both enhances sweet quality of the HIS and also masks the bitter quality of the HIS. In yet another embodiment is provided a sweetener having a HIS and a taste modifying composition containing at least one non-congruent flavor volatile and at least one congruent flavor volatile to enhance sweet quality of the HIS.
Of HIS -->
As used herein the phrase high intensity sweetener (HIS) means, generally, any sweetener which may be in raw, extracted, purified, or any other form, singularly or in combination thereof and characteristically have a sweetness potency greater than sucrose (common table sugar) yet have comparatively less calories. Even if the HIS has the same number of calories as sucrose, the usage amount of HIS is considerably less than sucrose thereby reducing the total calorie amount. For instance, because HIS are compounds having a sweetness that is many times that of sucrose, much less HIS is required to obtain a similar effect as sucrose and energy contribution is therefore negligible.
Cargill gives specific examples of HIS -->
[0029]Non-limiting examples of HIS suitable for embodiments of the present invention include rebaudioside A, rebaudioside B, rebauclioside C, rebauclioside D, rebaudioside E, rebaudioside F, dulcoside A, dulcoside B, rubusoside, stevia, stevioside, mogroside IV, and 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, hernandulcin, phyllodulcin, glycyphyllin, phloridzin, trilobatin, baiyunoside, osladin, polypodoside A, pterocaryoside A, pterocaryoside B, mukurozioside, phlomisoside 1, periandrin I, abrusoside A, and cyclocarioside I. HIS also include modified HIS. Modified HIS include HIS which have been altered naturally. For example, a modified HIS includes, but is not limited to, HIS which have been fermented, contacted with enzyme, or derivatized or substituted on the HIS.
As to the non-congruent species -->
[0048]Without intending to be bound by any theory it is believed that non-congruent flavor volatiles alter the neurological taste bud signaling that occurs in the presence of a HIS, thereby improving the perceived taste of the HIS. Non-congruent flavor volatiles may function, at least in part, by decreasing, or masking, the perceived bitterness of the HIS, thereby enhancing the perceived sweetness of the HIS. Examples of non-congruent flavor volatiles include alpha ionone, allyl alpha-ionone, cycloionone, dehydrodihydroionone, dihydro-alpha-ionone, dihydro-beta-ionone, dihydromethyl-alpha-ionone, dimethylionone, (E)-6,10-dimethylundeca-5,9-dien-2-one, gamma ionone, gamma-methyl ionone, ionone, alpha-ionone, .beta.-ionone, trans-beta-ionone, beta-ionone epoxide, gamma-ionone, alpha-ionone, isobutylionone, alpha-isomethylionone, beta-isomethylionone, methylionone, methyl-alpha-ionone, alpha-methyl-ionone, methyl-beta-ionone, methyl-delta-ionone, methyl alpha-iononylglycidate, beta-methylionone diethyl ketal, methylisopseudoionone, pseudomethylionones, 3,4,5,6-tetrahydropseudoionone, pseudoionone raspberry essence, raspberry seed extract, jasmine absolute, and boronia absolute. Thus, in one embodiment of the present invention, the at least one non-congruent flavor volatile is, alpha ionone, allyl alpha-ionone, cycloionone, dehydrodihydroionone, dihydro-alpha-ionone, dihydro-beta-ionone, dihydromethyl-alpha-ionone, dimethylionone, (E)-6,10-dimethylundeca-5,9-dien-2-one, gamma ionone, gamma-methyl ionone, ionone, alpha-ionone, .beta.-ionone trans-beta-ionone, beta-ionone epoxide, gamma-ionone, alpha-irone, isobutylionone, alpha-isomethylionone, beta-isomethylionone, methylionone, methyl-alpha-ionone, alpha-methyl-ionone, methyl-beta-ionone, methyl-delta-ionone, methyl alpha-iononylglycidate, beta-methylionone diethyl ketal, methylisopseudoionone, pseudomethylionones, 3,4,5,6-tetrahydropseudoionone, pseudoionone raspberry essence, raspberry seed extract, jasmine absolute, boronia absolute and combinations thereof.
The Reuters article noted:
Cargill, which will be presenting at the Reuters Food and Agriculture Summit later on Wednesday, has filed six patents on TasteWise reduced calorie solutions and is working to extend this taste technology into dressings, sauces and soups.
but did not mention the chemical details found in the patent applications.
US 20110059218, published on March 10, 2011, is titled SWEETENER, METHODS OF PREPARING SWEETENER AND APPLICATIONS THEREOF and has an abstract which states:
This disclosure pertains to a sweetener containing a high intensity sweetener and a taste modifying composition. In another aspect of the invention is a sweetener containing a high intensity sweetener, a taste modifying composition and a bulking material. Also disclosed are methods of making a sweetener of the present invention and methods of using the sweetener.
The first claim is
A sweetener comprising a high intensity sweetener and a taste modifying composition, wherein the taste modifying composition comprises at least one non-congruent flavor volatile
What does this mean?
Within the specification:
[0014]Studies have shown that the intensity of perceived flavors or tastes can be modified by simultaneous consumption with non-volatile molecules and volatile compounds when there is a logical association between them, called congruency, such as between sweetness via a non-volatile molecule and fruitiness via a volatile compound. For example, in a real food context, strawberry odor enhances whipped cream sweetness. Moreover, vanilla flavoring enhances sweetness perceived by humans when added to milk. Thus, the volatile compound, in this case a congruent flavor volatile, works synergistically with the non-volatile molecules to enhance (or increase) the perception of sweetness. Other examples of taste enhancement by congruent volatile compounds include the use of citral (lemon-like), ethyl butyrate, benzaldehyde, and pineapple flavoring enhancement of sweetness as well as peach aroma enhancement of sweetness intensity and duration.
[0015]Studies have also reported that an odor can suppress perceived flavor intensity when the taste-odor pair is not congruent (or non-congruent). For instance, experiments with caramel odor, which is related to sweet taste, demonstrated a suppression of sour taste intensity and peanut butter odor suppressed whipped cream sweetness. No studies have been focused on the taste modifying effects (e.g. enhancement, synergy, suppression, masking) of mixtures of congruent flavor volatiles, however, and non-congruent flavor volatiles and reports of non-congruent flavor volatile enhancement of taste are extremely rare.
[0016]The present invention reports taste modifying compositions containing certain congruent flavor volatiles that can be used for taste modification of certain ingredients. For example, in one embodiment, a sweetener is provided that includes a HIS and a taste modifying composition having at least one congruent flavor volatile to enhance sweet quality of the HIS. Surprisingly, the inventors have also identified a taste modifying composition containing at least one non-congruent flavor volatile that can also be used to enhance sweet quality of a HIS. Thus, in another embodiment a sweetener is provided that includes a HIS and a taste modifying composition containing at least one non-congruent flavor volatile to enhance sweet quality of the HIS. In another aspect, the non-congruent flavor volatile may actually perform a dual function in that it both enhances sweet quality of the HIS and also masks the bitter quality of the HIS. In yet another embodiment is provided a sweetener having a HIS and a taste modifying composition containing at least one non-congruent flavor volatile and at least one congruent flavor volatile to enhance sweet quality of the HIS.
Of HIS -->
As used herein the phrase high intensity sweetener (HIS) means, generally, any sweetener which may be in raw, extracted, purified, or any other form, singularly or in combination thereof and characteristically have a sweetness potency greater than sucrose (common table sugar) yet have comparatively less calories. Even if the HIS has the same number of calories as sucrose, the usage amount of HIS is considerably less than sucrose thereby reducing the total calorie amount. For instance, because HIS are compounds having a sweetness that is many times that of sucrose, much less HIS is required to obtain a similar effect as sucrose and energy contribution is therefore negligible.
Cargill gives specific examples of HIS -->
[0029]Non-limiting examples of HIS suitable for embodiments of the present invention include rebaudioside A, rebaudioside B, rebauclioside C, rebauclioside D, rebaudioside E, rebaudioside F, dulcoside A, dulcoside B, rubusoside, stevia, stevioside, mogroside IV, and 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, hernandulcin, phyllodulcin, glycyphyllin, phloridzin, trilobatin, baiyunoside, osladin, polypodoside A, pterocaryoside A, pterocaryoside B, mukurozioside, phlomisoside 1, periandrin I, abrusoside A, and cyclocarioside I. HIS also include modified HIS. Modified HIS include HIS which have been altered naturally. For example, a modified HIS includes, but is not limited to, HIS which have been fermented, contacted with enzyme, or derivatized or substituted on the HIS.
As to the non-congruent species -->
[0048]Without intending to be bound by any theory it is believed that non-congruent flavor volatiles alter the neurological taste bud signaling that occurs in the presence of a HIS, thereby improving the perceived taste of the HIS. Non-congruent flavor volatiles may function, at least in part, by decreasing, or masking, the perceived bitterness of the HIS, thereby enhancing the perceived sweetness of the HIS. Examples of non-congruent flavor volatiles include alpha ionone, allyl alpha-ionone, cycloionone, dehydrodihydroionone, dihydro-alpha-ionone, dihydro-beta-ionone, dihydromethyl-alpha-ionone, dimethylionone, (E)-6,10-dimethylundeca-5,9-dien-2-one, gamma ionone, gamma-methyl ionone, ionone, alpha-ionone, .beta.-ionone, trans-beta-ionone, beta-ionone epoxide, gamma-ionone, alpha-ionone, isobutylionone, alpha-isomethylionone, beta-isomethylionone, methylionone, methyl-alpha-ionone, alpha-methyl-ionone, methyl-beta-ionone, methyl-delta-ionone, methyl alpha-iononylglycidate, beta-methylionone diethyl ketal, methylisopseudoionone, pseudomethylionones, 3,4,5,6-tetrahydropseudoionone, pseudoionone raspberry essence, raspberry seed extract, jasmine absolute, and boronia absolute. Thus, in one embodiment of the present invention, the at least one non-congruent flavor volatile is, alpha ionone, allyl alpha-ionone, cycloionone, dehydrodihydroionone, dihydro-alpha-ionone, dihydro-beta-ionone, dihydromethyl-alpha-ionone, dimethylionone, (E)-6,10-dimethylundeca-5,9-dien-2-one, gamma ionone, gamma-methyl ionone, ionone, alpha-ionone, .beta.-ionone trans-beta-ionone, beta-ionone epoxide, gamma-ionone, alpha-irone, isobutylionone, alpha-isomethylionone, beta-isomethylionone, methylionone, methyl-alpha-ionone, alpha-methyl-ionone, methyl-beta-ionone, methyl-delta-ionone, methyl alpha-iononylglycidate, beta-methylionone diethyl ketal, methylisopseudoionone, pseudomethylionones, 3,4,5,6-tetrahydropseudoionone, pseudoionone raspberry essence, raspberry seed extract, jasmine absolute, boronia absolute and combinations thereof.
The Reuters article noted:
Cargill, which will be presenting at the Reuters Food and Agriculture Summit later on Wednesday, has filed six patents on TasteWise reduced calorie solutions and is working to extend this taste technology into dressings, sauces and soups.
but did not mention the chemical details found in the patent applications.
posted by Lawrence B. Ebert at 4:56 AM
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