RU2007108787A - Согревающие композиции и системы их доставки - Google Patents
Согревающие композиции и системы их доставки Download PDFInfo
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- RU2007108787A RU2007108787A RU2007108787/13A RU2007108787A RU2007108787A RU 2007108787 A RU2007108787 A RU 2007108787A RU 2007108787/13 A RU2007108787/13 A RU 2007108787/13A RU 2007108787 A RU2007108787 A RU 2007108787A RU 2007108787 A RU2007108787 A RU 2007108787A
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- polymer
- food
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- warming
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- 239000000203 mixture Substances 0.000 title claims 33
- 238000010438 heat treatment Methods 0.000 title claims 6
- 235000013305 food Nutrition 0.000 claims 30
- 229920000642 polymer Polymers 0.000 claims 25
- 238000010792 warming Methods 0.000 claims 20
- 239000003795 chemical substances by application Substances 0.000 claims 18
- 239000011159 matrix material Substances 0.000 claims 9
- 210000000214 mouth Anatomy 0.000 claims 9
- 241000124008 Mammalia Species 0.000 claims 7
- ZENOXNGFMSCLLL-UHFFFAOYSA-N vanillyl alcohol Chemical compound COC1=CC(CO)=CC=C1O ZENOXNGFMSCLLL-UHFFFAOYSA-N 0.000 claims 7
- 206010016334 Feeling hot Diseases 0.000 claims 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims 5
- 235000009499 Vanilla fragrans Nutrition 0.000 claims 5
- 244000263375 Vanilla tahitensis Species 0.000 claims 5
- 235000012036 Vanilla tahitensis Nutrition 0.000 claims 5
- WVDDGKGOMKODPV-UHFFFAOYSA-N Benzyl alcohol Chemical compound OCC1=CC=CC=C1 WVDDGKGOMKODPV-UHFFFAOYSA-N 0.000 claims 3
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims 3
- KFZMGEQAYNKOFK-UHFFFAOYSA-N Isopropanol Chemical compound CC(C)O KFZMGEQAYNKOFK-UHFFFAOYSA-N 0.000 claims 3
- 238000013270 controlled release Methods 0.000 claims 3
- 238000000034 method Methods 0.000 claims 3
- 235000010987 pectin Nutrition 0.000 claims 3
- 239000001814 pectin Substances 0.000 claims 3
- 229920001277 pectin Polymers 0.000 claims 3
- 210000002438 upper gastrointestinal tract Anatomy 0.000 claims 3
- SZNYYWIUQFZLLT-UHFFFAOYSA-N 2-methyl-1-(2-methylpropoxy)propane Chemical compound CC(C)COCC(C)C SZNYYWIUQFZLLT-UHFFFAOYSA-N 0.000 claims 2
- HEDRZPFGACZZDS-UHFFFAOYSA-N Chloroform Chemical compound ClC(Cl)Cl HEDRZPFGACZZDS-UHFFFAOYSA-N 0.000 claims 2
- AKDLSISGGARWFP-UHFFFAOYSA-N Homodihydrocapsaicin Chemical compound COC1=CC(CNC(=O)CCCCCCCC(C)C)=CC=C1O AKDLSISGGARWFP-UHFFFAOYSA-N 0.000 claims 2
- CZNLTCTYLMYLHL-UHFFFAOYSA-N [6]-Paradol Chemical compound CCCCCCCC(=O)CCC1=CC=C(O)C(OC)=C1 CZNLTCTYLMYLHL-UHFFFAOYSA-N 0.000 claims 2
- -1 alcohol n-hexyl ester Chemical class 0.000 claims 2
- YKPUWZUDDOIDPM-SOFGYWHQSA-N capsaicin Chemical compound COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 claims 2
- 229940112822 chewing gum Drugs 0.000 claims 2
- 235000015218 chewing gum Nutrition 0.000 claims 2
- 150000001875 compounds Chemical class 0.000 claims 2
- 235000009508 confectionery Nutrition 0.000 claims 2
- RRAFCDWBNXTKKO-UHFFFAOYSA-N eugenol Chemical compound COC1=CC(CC=C)=CC=C1O RRAFCDWBNXTKKO-UHFFFAOYSA-N 0.000 claims 2
- 239000000796 flavoring agent Substances 0.000 claims 2
- 235000013355 food flavoring agent Nutrition 0.000 claims 2
- 210000001035 gastrointestinal tract Anatomy 0.000 claims 2
- 229920001477 hydrophilic polymer Polymers 0.000 claims 2
- 229920001600 hydrophobic polymer Polymers 0.000 claims 2
- PHTQWCKDNZKARW-UHFFFAOYSA-N isoamylol Chemical compound CC(C)CCO PHTQWCKDNZKARW-UHFFFAOYSA-N 0.000 claims 2
- 239000007937 lozenge Substances 0.000 claims 2
- 230000001953 sensory effect Effects 0.000 claims 2
- OQWKEEOHDMUXEO-UHFFFAOYSA-N (6)-shogaol Natural products CCCCCC=CC(=O)CCC1=CC=C(O)C(OC)=C1 OQWKEEOHDMUXEO-UHFFFAOYSA-N 0.000 claims 1
- KJPRLNWUNMBNBZ-QPJJXVBHSA-N (E)-cinnamaldehyde Chemical compound O=C\C=C\C1=CC=CC=C1 KJPRLNWUNMBNBZ-QPJJXVBHSA-N 0.000 claims 1
- DURPTKYDGMDSBL-UHFFFAOYSA-N 1-butoxybutane Chemical compound CCCCOCCCC DURPTKYDGMDSBL-UHFFFAOYSA-N 0.000 claims 1
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 claims 1
- 206010006784 Burning sensation Diseases 0.000 claims 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims 1
- NPBVQXIMTZKSBA-UHFFFAOYSA-N Chavibetol Natural products COC1=CC=C(CC=C)C=C1O NPBVQXIMTZKSBA-UHFFFAOYSA-N 0.000 claims 1
- AQZGPSLYZOOYQP-UHFFFAOYSA-N Diisoamyl ether Chemical compound CC(C)CCOCCC(C)C AQZGPSLYZOOYQP-UHFFFAOYSA-N 0.000 claims 1
- ZAFNJMIOTHYJRJ-UHFFFAOYSA-N Diisopropyl ether Chemical compound CC(C)OC(C)C ZAFNJMIOTHYJRJ-UHFFFAOYSA-N 0.000 claims 1
- 239000005770 Eugenol Substances 0.000 claims 1
- 241000628997 Flos Species 0.000 claims 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 claims 1
- UVMRYBDEERADNV-UHFFFAOYSA-N Pseudoeugenol Natural products COC1=CC(C(C)=C)=CC=C1O UVMRYBDEERADNV-UHFFFAOYSA-N 0.000 claims 1
- 244000273928 Zingiber officinale Species 0.000 claims 1
- 235000006886 Zingiber officinale Nutrition 0.000 claims 1
- OQWKEEOHDMUXEO-BQYQJAHWSA-N [6]-Shogaol Chemical compound CCCCC\C=C\C(=O)CCC1=CC=C(O)C(OC)=C1 OQWKEEOHDMUXEO-BQYQJAHWSA-N 0.000 claims 1
- 235000010443 alginic acid Nutrition 0.000 claims 1
- 229920000615 alginic acid Polymers 0.000 claims 1
- 239000007864 aqueous solution Substances 0.000 claims 1
- 235000019445 benzyl alcohol Nutrition 0.000 claims 1
- 239000011575 calcium Substances 0.000 claims 1
- 229910001424 calcium ion Inorganic materials 0.000 claims 1
- 235000017663 capsaicin Nutrition 0.000 claims 1
- 229960002504 capsaicin Drugs 0.000 claims 1
- 235000013736 caramel Nutrition 0.000 claims 1
- 235000010418 carrageenan Nutrition 0.000 claims 1
- 229920001525 carrageenan Polymers 0.000 claims 1
- 150000001768 cations Chemical class 0.000 claims 1
- 235000010980 cellulose Nutrition 0.000 claims 1
- 229920002678 cellulose Polymers 0.000 claims 1
- 230000001055 chewing effect Effects 0.000 claims 1
- 229940117916 cinnamic aldehyde Drugs 0.000 claims 1
- KJPRLNWUNMBNBZ-UHFFFAOYSA-N cinnamic aldehyde Natural products O=CC=CC1=CC=CC=C1 KJPRLNWUNMBNBZ-UHFFFAOYSA-N 0.000 claims 1
- 239000010630 cinnamon oil Substances 0.000 claims 1
- 239000002826 coolant Substances 0.000 claims 1
- XJQPQKLURWNAAH-UHFFFAOYSA-N dihydrocapsaicin Chemical compound COC1=CC(CNC(=O)CCCCCCC(C)C)=CC=C1O XJQPQKLURWNAAH-UHFFFAOYSA-N 0.000 claims 1
- RBCYRZPENADQGZ-UHFFFAOYSA-N dihydrocapsaicin Natural products COC1=CC(COC(=O)CCCCCCC(C)C)=CC=C1O RBCYRZPENADQGZ-UHFFFAOYSA-N 0.000 claims 1
- 239000003623 enhancer Substances 0.000 claims 1
- 229960002217 eugenol Drugs 0.000 claims 1
- 235000008397 ginger Nutrition 0.000 claims 1
- 230000009477 glass transition Effects 0.000 claims 1
- MLJGZARGNROKAC-VQHVLOKHSA-N homocapsaicin Chemical compound CCC(C)\C=C\CCCCC(=O)NCC1=CC=C(O)C(OC)=C1 MLJGZARGNROKAC-VQHVLOKHSA-N 0.000 claims 1
- JKIHLSTUOQHAFF-UHFFFAOYSA-N homocapsaicin Natural products COC1=CC(CNC(=O)CCCCCC=CC(C)C)=CC=C1O JKIHLSTUOQHAFF-UHFFFAOYSA-N 0.000 claims 1
- JZNZUOZRIWOBGG-UHFFFAOYSA-N homocapsaicin-II Natural products COC1=CC(CNC(=O)CCCCC=CCC(C)C)=CC=C1O JZNZUOZRIWOBGG-UHFFFAOYSA-N 0.000 claims 1
- GOBFKCLUUUDTQE-UHFFFAOYSA-N homodihydrocapsaicin-II Natural products CCC(C)CCCCCCC(=O)NCC1=CC=C(O)C(OC)=C1 GOBFKCLUUUDTQE-UHFFFAOYSA-N 0.000 claims 1
- 229910052500 inorganic mineral Inorganic materials 0.000 claims 1
- 239000007788 liquid Substances 0.000 claims 1
- 239000011777 magnesium Substances 0.000 claims 1
- 229910001425 magnesium ion Inorganic materials 0.000 claims 1
- 239000011707 mineral Substances 0.000 claims 1
- 239000000025 natural resin Substances 0.000 claims 1
- 235000014594 pastries Nutrition 0.000 claims 1
- 210000003800 pharynx Anatomy 0.000 claims 1
- 125000002467 phosphate group Chemical class [H]OP(=O)(O[H])O[*] 0.000 claims 1
- 229910001414 potassium ion Inorganic materials 0.000 claims 1
- 102000004169 proteins and genes Human genes 0.000 claims 1
- 108090000623 proteins and genes Proteins 0.000 claims 1
- 230000035807 sensation Effects 0.000 claims 1
- 230000001235 sensitizing effect Effects 0.000 claims 1
- 239000011734 sodium Substances 0.000 claims 1
- 229910001415 sodium ion Inorganic materials 0.000 claims 1
- 230000000638 stimulation Effects 0.000 claims 1
- 229920003002 synthetic resin Polymers 0.000 claims 1
- 239000000057 synthetic resin Substances 0.000 claims 1
- 239000003826 tablet Substances 0.000 claims 1
- 229920002554 vinyl polymer Polymers 0.000 claims 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G4/00—Chewing gum
- A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G4/00—Chewing gum
- A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
- A23G4/10—Chewing gum characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G4/00—Chewing gum
- A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
- A23G4/14—Chewing gum characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P1/00—Drugs for disorders of the alimentary tract or the digestive system
- A61P1/02—Stomatological preparations, e.g. drugs for caries, aphtae, periodontitis
-
- 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
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Molecular Biology (AREA)
- Veterinary Medicine (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Animal Behavior & Ethology (AREA)
- General Health & Medical Sciences (AREA)
- Public Health (AREA)
- Organic Chemistry (AREA)
- Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
- Medicinal Chemistry (AREA)
- General Chemical & Material Sciences (AREA)
- Pharmacology & Pharmacy (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Confectionery (AREA)
- Medicinal Preparation (AREA)
- Seasonings (AREA)
- General Preparation And Processing Of Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
- Cosmetics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Claims (31)
1. Оральная согревающая композиция с контролируемым высвобождением, содержащая:
a) согревающий агент; и
b) гидратированный пищевой полимер, который образует сплошную матрицу с указанным согревающим агентом.
2. Композиция по п.1, в которой указанный пищевой полимер присутствует в количестве, достаточном для создания ощущения тепла во рту и верхней части желудочно-кишечного тракта млекопитающего, которое длится от около 2 с до около 30 мин.
3. Композиция по п.1, в которой указанный пищевой полимер присутствует в количестве, достаточном для поддержания ощущения тепла во рту и верхней части желудочно-кишечного тракта млекопитающего в течение от около 1 до около 3 мин после того, как согревающая композиция по существу потреблена, не вызывая при этом ощущения жжения.
4. Композиция по п.1, в которой количество указанного пищевого полимера составляет от около 1 до около 10% от веса указанной композиции.
5. Композиция по п.1, в которой указанный пищевой полимер выбран из группы, включающей альгинаты, природные и синтетические смолы, целлюлозы, каррагенаны и их комбинации.
6. Композиция по п.1, в которой указанный пищевой полимер включает пектин.
7. Композиция по п.7, в которой количество указанного пектина составляет от около 0,05 до около 10% от веса указанной композиции.
8. Композиция по п.1, в которой молекулярная масса указанного пищевого полимера составляет от около 180 до около 3 миллионов Д.
9. Композиция по п.1, в которой вязкость указанного пищевого полимера составляет от около 5 до около 100000 сП.
10. Композиция по п.1, в которой указанный согревающий агент содержит, по меньшей мере, один аллилвиниловый компонент.
11. Композиция по п.1, в которой указанный согревающий агент выбран из группы, включающей: н-бутиловый эфир ванилинового спирта; н-пропиловый эфир ванилинового спирта; изопропиловый эфир ванилинового спирта; изобутиловый эфир ванилинового спирта; н-аминоэфир ванилинового спирта; изоамиловый эфир ванилинового спирта; н-гексиловый эфир ванилинового спирта; метиловый эфир ванилинового спирта; этиловый эфир ванилинового спирта; имбирный спирт; шогаол; парадол; зингерон; капсаицин; дигидрокапсаицин; нордигидрокапсаицин; гомокапсаицин; гомодигидрокапсаицин; этанол; изопропиловый спирт; изоамиловый спирт; бензиловый спирт; глицерин; хлороформ; эвгенол; коричное масло; коричный альдегид; их фосфатные производные; а также их комбинации.
12. Композиция по п.1, в которой количество указанного согревающего агента составляет от около 5 до около 25% от веса указанной композиции.
13. Композиция по п.1, дополнительно содержащая компонент, усиливающий ощущение, выбранный из группы, состоящей из минерального катиона, выбранного из группы, состоящей из ионов магния, натрия, кальция и калия; физиологического охлаждающего средства; и их комбинаций.
14. Оральная согревающая композиция с контролируемым высвобождением, содержащая:
a) согревающий агент; и
b) набухший пищевой полимер, который образует сплошную матрицу с указанным соединением, вызывающим ощущение.
15. Оральная согревающая композиция, содержащая
согревающий агент, диспергированный в смеси гидратированного пищевого полимера, содержащей гидрофильный полимер и гидрофобный полимер.
16. Композиция по п.15, в которой указанный гидрофильный полимер включает белок, а указанный гидрофобный полимер включает воск.
17. Пищевой продукт, включающий:
a) оральную согревающую композицию, содержащую согревающий агент, и гидратированный пищевой полимер, который образует сплошную матрицу с указанным соединением, вызывающим ощущение;
b) ароматизирующий агент; и
c) носитель.
18. Пищевой продукт по п.17, в котором количество указанного пищевого полимера составляет от около 0,2 до около 0,4% от веса указанного пищевого продукта.
19. Пищевой продукт по п.17, в котором температура стеклования указанного пищевого полимера составляет от около -50°C до около 80°C.
20. Пищевой продукт по п.17, в котором количество указанного согревающего агента составляет от около 0,4 до около 0,6% от веса указанного пищевого продукта.
21. Пищевой продукт по п.17, дополнительно содержащий компонент, усиливающий ощущение,
причем количество указанного согревающего агента составляет от около 0,01 до около 0,1% от веса указанного пищевого продукта.
22. Пищевой продукт по п.17, в котором указанный пищевой продукт выбран из группы, включающей карамель, мягкую конфету, сахарную вату, прессованную таблетку, жевательную резинку, пастилку, жидкий напиток, порошкообразный напиток, пластинку и кондитерские изделия с наполнением в центре.
23. Композиция пастилки, включающая стеклообразную полимерную матрицу, содержащую диспергированный в ней согревающий агент.
24. Композиция по п.23, в которой указанная стеклообразная полимерная матрица содержит гидратированный пищевой полимер, присутствующий в количестве, достаточном для создания ощущения тепла во рту и верхней части желудочно-кишечного тракта млекопитающего, которое длится от около 2 с до около 30 мин.
25. Композиция по п.24, в которой указанная стеклообразная полимерная матрица содержит пектин, количество которого составляет от около 0,2 до около 0,4% от веса указанной композиции.
26. Композиция жевательной резинки, включающая:
a) оральную согревающую композицию, содержащую согревающий агент и гидратированный пищевой полимер, который образует сплошную матрицу с указанным согревающим агентом;
b) ароматизирующий агент; и
c) жевательную основу;
причем указанный пищевой полимер присутствует в количестве, достаточном для создания ощущения тепла во рту и верхней части желудочно-кишечного тракта млекопитающего, которое длится от около 2 с до около 1 ч.
27. Композиция по п.26, в которой количество указанного согревающего агента составляет от около 0,001 до около 10% от веса указанной композиции.
28. Способ создания ощущения тепла в области рецепторов ротовой полости млекопитающего, предусматривающий стадии:
орального введения композиции, содержащей согревающий агент и гидратированный пищевой полимер, который образует сплошную матрицу с согревающим агентом; и
стимуляции области рецепторов ротовой полости в течение периода времени, составляющего от около 2 до около 45 с, с получением ощущения тепла во рту и верхней части желудочно-кишечного тракта млекопитающего.
29. Способ по п.28, в котором области рецепторов ротовой полости включают рецепторы рта и глотки млекопитающего.
30. Способ получения пищевого продукта, который обеспечивает контролируемое высвобождение согревающего агента, предусматривающий стадии:
нагревания носителя с водным раствором гидратированного пищевого полимера до изменения фазы носителя с кристаллической на аморфную или стеклообразную;
диспергирования согревающего агента в полимере с получением сплошной матрицы; и
получения пищевого продукта путем объединения компонентов в стеклообразной фазе.
31. Композиция по п.1, в которой указанный гидратированный пищевой полимер содержит пищевой полимер и влажный носитель, причем количество указанного влажного носителя составляет от около 85 до около 99,5% от веса указанного гидратированного пищевого полимера.
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