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MX2013010693A - Composicion de glicosido de esteviol glucosilado como un modificador de sabor. - Google Patents

Composicion de glicosido de esteviol glucosilado como un modificador de sabor.

Info

Publication number
MX2013010693A
MX2013010693A MX2013010693A MX2013010693A MX2013010693A MX 2013010693 A MX2013010693 A MX 2013010693A MX 2013010693 A MX2013010693 A MX 2013010693A MX 2013010693 A MX2013010693 A MX 2013010693A MX 2013010693 A MX2013010693 A MX 2013010693A
Authority
MX
Mexico
Prior art keywords
taste
composition
food
increases
beverage product
Prior art date
Application number
MX2013010693A
Other languages
English (en)
Other versions
MX386394B (es
Inventor
Siddhartha Purkayastha
Original Assignee
Purecircle Usa
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Purecircle Usa filed Critical Purecircle Usa
Publication of MX2013010693A publication Critical patent/MX2013010693A/es
Publication of MX386394B publication Critical patent/MX386394B/es

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • A23L27/36—Terpene glycosides
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof containing fruit or vegetable juices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/52—Adding ingredients
    • A23L2/60—Sweeteners
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/88—Taste or flavour enhancing agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/126—Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P19/00—Preparation of compounds containing saccharide radicals
    • C12P19/18—Preparation of compounds containing saccharide radicals produced by the action of a glycosyl transferase, e.g. alpha-, beta- or gamma-cyclodextrins
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P19/00—Preparation of compounds containing saccharide radicals
    • C12P19/44—Preparation of O-glycosides, e.g. glucosides
    • C12P19/56—Preparation of O-glycosides, e.g. glucosides having an oxygen atom of the saccharide radical directly bound to a condensed ring system having three or more carbocyclic rings, e.g. daunomycin, adriamycin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Organic Chemistry (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Microbiology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Biotechnology (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Molecular Biology (AREA)
  • Seasonings (AREA)

Abstract

Una composición que aumenta el perfil de gusto y sabor incluye glicósidos de esteviol glucosilados que pueden aumentar la intensidad de un gusto y/o un sabor en un producto alimenticio o de bebida. Un método para incrementar la intensidad de gusto y sabor de un producto alimenticio o de bebida, incluye la etapa de adicionar una composición que aumenta el gusto y sabor al producto alimenticio o de bebida, en donde la composición que aumenta el gusto y sabor incluye glicósidos de esteviol glucosilados. Un método para mejorar las propiedades organolépticas de un producto alimenticio o de bebida que incluye un jarabe de alto contenido de fructosa, incluye la etapa de adicionar la composición que aumenta el gusto y sabor al producto alimenticio o de bebida. La adición de la composición que aumenta el gusto y sabor puede causar que el jarabe de alto contenido de fructosa, tal como jarabe de maíz de alto contenido de fructosa, se perciba en gusto más similar al azúcar.
MX2013010693A 2011-03-22 2012-03-22 Composición de glicósido de esteviol glucosilado como un modificador de sabor. MX386394B (es)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
US201161466150P 2011-03-22 2011-03-22
PCT/US2011/033912 WO2012128775A1 (en) 2011-03-22 2011-04-26 Glucosylated steviol glycoside composition as a taste and flavor enhancer
PCT/US2012/030210 WO2012129451A1 (en) 2011-03-22 2012-03-22 Glucosylated steviol glycoside composition as a flavor modifier

Publications (2)

Publication Number Publication Date
MX2013010693A true MX2013010693A (es) 2014-04-25
MX386394B MX386394B (es) 2025-03-18

Family

ID=46879658

Family Applications (2)

Application Number Title Priority Date Filing Date
MX2013010690A MX2013010690A (es) 2011-03-22 2011-04-26 Composicion de glicosido de esteviol glucosilado como un aumentador de gusto y sabor.
MX2013010693A MX386394B (es) 2011-03-22 2012-03-22 Composición de glicósido de esteviol glucosilado como un modificador de sabor.

Family Applications Before (1)

Application Number Title Priority Date Filing Date
MX2013010690A MX2013010690A (es) 2011-03-22 2011-04-26 Composicion de glicosido de esteviol glucosilado como un aumentador de gusto y sabor.

Country Status (5)

Country Link
US (8) US20140010917A1 (es)
EP (2) EP2688424A4 (es)
BR (2) BR112013023831A2 (es)
MX (2) MX2013010690A (es)
WO (2) WO2012128775A1 (es)

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Also Published As

Publication number Publication date
MX2013010690A (es) 2014-04-30
BR112013023964A2 (pt) 2017-01-24
US20170202258A1 (en) 2017-07-20
BR112013023964A8 (pt) 2018-01-23
US20140023750A1 (en) 2014-01-23
US20170202259A1 (en) 2017-07-20
US20160000132A1 (en) 2016-01-07
BR112013023831A2 (pt) 2020-09-29
MX386394B (es) 2025-03-18
US20130316043A1 (en) 2013-11-28
EP2688425A4 (en) 2014-10-15
EP2688424A1 (en) 2014-01-29
US20140010917A1 (en) 2014-01-09
WO2012129451A1 (en) 2012-09-27
US20200337348A1 (en) 2020-10-29
EP2688424A4 (en) 2014-10-15
BR112013023964B1 (pt) 2020-11-03
WO2012128775A1 (en) 2012-09-27
EP2688425A1 (en) 2014-01-29
US20160128370A1 (en) 2016-05-12

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