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WO2025099060A1 - Compositions de modulation d'arôme - Google Patents

Compositions de modulation d'arôme Download PDF

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Publication number
WO2025099060A1
WO2025099060A1 PCT/EP2024/081326 EP2024081326W WO2025099060A1 WO 2025099060 A1 WO2025099060 A1 WO 2025099060A1 EP 2024081326 W EP2024081326 W EP 2024081326W WO 2025099060 A1 WO2025099060 A1 WO 2025099060A1
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WO
WIPO (PCT)
Prior art keywords
ppm
consumable
flavor
modulating composition
flavor modulating
Prior art date
Legal status (The legal status 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 status listed.)
Pending
Application number
PCT/EP2024/081326
Other languages
English (en)
Inventor
Dorien Willemina Maria VAN DER HOEF-MEIJERINK
Iris Eline VENDEL
Cornelis Winkel
Maria PALASSAROU
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Givaudan SA
Original Assignee
Givaudan SA
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 Givaudan SA filed Critical Givaudan SA
Publication of WO2025099060A1 publication Critical patent/WO2025099060A1/fr
Pending legal-status Critical Current
Anticipated expiration legal-status Critical

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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/185—Vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/14—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
    • 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
    • A23L2/66—Proteins
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/16—Inorganic salts, minerals or trace elements
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A23J3/16—Vegetable proteins from soybean

Definitions

  • the present invention relates to novel flavor modulating substances, compositions, and methods that may be used to improve the organoleptic properties of non-animal protein containing consumables, such as dairy analogues.
  • the flavor of foodstuffs and beverages consists of two parts: the aroma and the taste.
  • aroma In general, what is perceived through the olfactory epithelium in the nasal cavity is referred to as “aroma”, whereas the term “taste” is generally used to describe the sensory impact that is perceived via the mouth, especially the tongue.
  • Non-dairy alternatives are increasingly desired by health-conscious nonvegetarians, vegetarians, vegans, persons following religious dietary restrictions, persons seeking reduction of animal- derived products in their diet, and others seeking to reduce consumption of animal-derived products for other ethical or nutritional reasons.
  • Non-dairy alternatives include, for example, dairy-alternative foods and dairy-alternative milk beverages that contain non-animal ingredients, such as plant-based fats and proteins, instead of animal-derived fats and proteins.
  • nondairy alternatives typically exhibit an unpleasant mouthfeel, an unpleasant lingering aftertaste, beany and bitter off-notes, and an undesired astringency.
  • the present disclosure relates to flavor modulating compositions for non-animal protein containing consumables and methods of producing and using such compositions.
  • the flavor modulating compositions improve the organoleptic properties of non-animal protein, including improving body/mouthfeel characteristics and mitigating lingering aftertaste and bitter off-notes.
  • the flavor modulating compositions according to the present disclosure comprise a combination of certain magnesium salts and calcium salts present in amounts sufficient to improve the organoleptic properties of non-animal protein containing consumables.
  • composition comprising magnesium salts and calcium salts for improving the organoleptic properties of non-animal protein containing consumables.
  • composition comprising magnesium chloride and calcium chloride for improving the organoleptic properties of non-animal protein containing consumables.
  • a flavor modulating composition comprising magnesium salts and calcium salts in amounts effective to impart a flavor modulating effect on non-animal protein containing consumables.
  • a flavor modulating composition comprising magnesium chloride and calcium chloride in amounts effective to impart a flavor modulating effect on non-animal protein containing consumables.
  • a non-animal protein containing consumable comprising a flavor modulating composition comprising magnesium salts and calcium salts in amounts effective to impart a flavor modulating effect on non-animal protein in the consumable.
  • a non-animal protein containing consumable comprising a flavor modulating composition comprising magnesium chloride and calcium chloride in amounts effective to impart a flavor modulating effect on non- animal protein in the consumable.
  • the invention also relates to methods of making the disclosed flavor modulating composition and non-animal protein containing consumables containing the disclosed flavor modulating composition.
  • the non-animal protein containing consumable can be a beverage, a food or a nutraceutical.
  • the invention also relates to methods to confer, enhance, improve, complement or modify the flavor and/or mouthfeel properties of non-animal protein containing consumables by using the disclosed flavor modulating compositions.
  • the present invention is based on the surprising finding that a composition comprising the combination of certain magnesium salts and calcium salts exhibits excellent flavor and/or mouthfeel modulating properties to non-animal protein.
  • the present invention is also based on the surprising finding that a composition comprising magnesium chloride and calcium chloride exhibits superior flavor and/or mouthfeel modulating properties to non-animal protein, as compared to different inorganic salts, alone or in combination.
  • the examples show that a composition comprising magnesium chloride and calcium chloride exhibited a superior flavor modulating effect on non-animal protein containing consumables, as compared to compositions comprising different inorganic salts.
  • a composition comprising certain magnesium salts and calcium salts as a flavor and/or mouthfeel modulating composition.
  • the flavor modulating composition comprises magnesium chloride and calcium chloride. In certain embodiments, the flavor modulating composition comprises inorganic salts consisting essentially of magnesium chloride and calcium chloride. In certain embodiments, the flavor modulating composition consists essentially of magnesium chloride and calcium chloride.
  • a beverage comprising non-animal protein and a flavor modulating composition comprising magnesium chloride at a concentration of from about 10 ppm to about 5,000 ppm and calcium chloride at a concentration of from about 10 ppm to about 5,000 ppm.
  • a beverage comprising non-animal protein and a flavor modulating composition comprising inorganic salts consisting essentially of magnesium chloride at a concentration of from about 10 ppm to about 5000 ppm and calcium chloride at a concentration of from about 10 ppm to about 5,000 ppm.
  • a beverage comprising non-animal protein and a flavor modulating composition consisting essentially of magnesium chloride at a concentration of from about 10 ppm to about 5,000 ppm and calcium chloride at a concentration of from about 10 ppm to about 5,000 ppm.
  • a beverage comprising non-animal protein and a flavor modulating composition comprising inorganic salts consisting of magnesium chloride at a concentration of from about 10 ppm to about 5,000 ppm and calcium chloride at a concentration of from about 10 ppm to about 5,000 ppm.
  • the phrase “inorganic salt” refers to a salt that lacks carbon-hydrogen bonds. Salts in general are composed of a metal ion (cation) and a non-metal ion (anion) in simple binary salts, such as sodium chloride (NaCl).
  • the flavor modulating composition is free of inorganic salts having a cation selected from the group consisting of sodium, potassium, zinc and combinations thereof.
  • the flavor modulating composition is free of sodium salts.
  • the flavor modulating composition is free of potassium salts.
  • the flavor modulating composition is free of zinc salts.
  • the flavor modulating composition comprises a magnesium salt, such as magnesium chloride.
  • the magnesium and calcium salts have the same counterion/anion. In certain embodiments, the magnesium and calcium salts have different counterions/anions. In certain embodiments, the magnesium and calcium salts independently contain an anion selected from the group consisting of gluconate, lactate, chloride, sulfate, nitrate and combinations thereof. In certain embodiments, the magnesium and calcium salts both contain a chloride anion. In certain embodiments, the flavor modulating composition is free of inorganic salts having an anion selected from the group consisting of carbonate, citrate, sulfate, phosphate, and combinations thereof.
  • a non-animal protein containing consumable such as a dairy analogue beverage
  • a flavor modulating composition comprising certain magnesium salts and calcium salts, wherein the magnesium salts and calcium salts of the flavor modulating composition may be present at a concentration of about 10 ppm to about 5,000 ppm.
  • the total concentration of magnesium salts and calcium salts taken together can be from about 20 ppm to about 4,000 ppm, about 30 ppm to about 4,000 ppm, about 50 ppm to about 4,000 ppm, about 70 ppm to about 4,000 ppm, about 80 ppm to about 4,000 ppm, about 90 ppm to about 4,000 ppm, about 100 ppm to about 4,000 ppm, about 40 ppm to about 2,500 ppm, about 50 ppm to about 2,500 ppm, about 60 ppm to about 2,500 ppm, about 70 ppm to about 2,500 ppm, about 80 ppm to about 2,500 ppm, about 90 ppm to about 2,500 ppm, about 100 ppm to about 2,500 ppm, about 40 ppm to about 2,000 ppm, about 50 ppm to about 2,000 ppm, about 60 ppm to about 2,000 ppm, about 70 ppm to about 2,000 ppm to about 2,000
  • the concentration of calcium salts can be from about 10 ppm to about 3,000 ppm, about 20 ppm to about 1,000 ppm, about 30 ppm to about 1,000 ppm about 40 ppm to about 1,000 ppm, about 50 ppm to about 1,000 ppm, about 60 ppm to about 1,000 ppm, about 70 ppm to about 1,000 ppm, about 80 ppm to about 1,000 ppm, about 90 ppm to about 1,000 ppm, about 100 ppm to about 1,000 ppm, about 10 ppm to about 900 ppm, about 20 ppm to about 900 ppm, about 30 ppm to about 900 ppm, about 40 ppm to about 900 ppm, about 50 ppm to about 900 ppm, about 60 ppm to about 900 ppm, about 70 ppm to about 900 ppm, about 80 ppm to about 900 ppm, about 90 ppm to about 900 ppm, about 100 ppm to about
  • the substances and compositions of the present invention described herein possess flavor and/or mouthfeel modulating properties of non-animal protein.
  • the substances and compositions can enhance the following in non-animal protein containing consumables: enhanced mouthfeel and creaminess perception, and/or reduce sweet, lingering aftertaste, and/or reduce beany, bitter off-notes; and/or reduce astringency, and/or enhance drinkability of beverages.
  • mouthfeel refers to the complexity of perceptions experienced in the mouth as influenced by the aroma, taste, and texture qualities of food and beverage products. From a technical perspective, however, mouthfeel sensations are specifically associated with physical (e.g. tactile, temperature) and/or chemical (e.g. pain) characteristics perceived in the mouth via the trigeminal nerve. Accordingly, they are a consequence of oral-tactile stimulations and involve mechanical, pain and temperature receptors located in the oral mucosa, lips, tongue, cheeks, palate and throat.
  • Mouthfeel perceptions include, for example, one or more of texture - astringent, burning, cold, tingling, thick, biting, fatty, oily, slimy, foamy, melting, sandy, chalky, watery, acidic, lingering, metallic, body, body sweet, carbonation, cooling, warming, hot, juicy, mouth drying, numbing, pungent, salivating, spongy, sticky, fullness, cohesiveness, density, fracturability, graininess, grittiness, gumminess, hardness, heaviness, moisture absorption, moisture release, mouthwatering, mouthcoating, roughness, slipperiness, smoothness, uniformity, uniformity of bite, uniformity of chew, viscosity, fast-diffusion, full body, salivation and retention.
  • improvement of mouthfeel it is meant that any one or more of desired mouthfeel perceptions is/are enhanced and/or that any one or more undesirable mouthfeel perceptions is/are reduced.
  • off-note refers to an unpleasant after taste that develops over time after consumption of consumables.
  • One of the most important criterion for consumer acceptance of foods is flavor. Proteins have little flavor of their own, but influence flavor perception. Protein ingredients both transmit undesirable off-notes to foods and reduce perceived impact of desirable flavorants.
  • Applicant has developed a composition that makes it possible to provide non-animal protein ingredients and products containing non-animal proteins with an improved flavor profile with reduced off-notes.
  • flavor modulating composition refers to a composition capable of altering, improving or modulating the taste impact of non-animal protein contained in a consumable, including bitterness and/or beany off-notes.
  • non-animal protein refers to protein preparations made from raw materials including, but not limited to, grain (rice, millet, maize, barley, wheat, oat, sorghum, rye, teff, triticale, amaranth, buckwheat, quinoa); legume or pulses (soybean, sesame, mung beans, chickpeas, garbanzo, peas, fava beans, lentils, lima beans, lupins, peanuts, pigeon peas, runner beans, kidney beans, navy beans, pinto beans, azuki beans, cowpea, black-eyed peas); seed and oilseed (black mustard, India mustard, rapeseed, canola, safflower, sunflower seed, flax seed, hemp seed, poppy seed, pumpkin, chia, sesame); nut (almond, walnut, Brazil, Macadamia, cashews,
  • the flavor modulating composition is capable, in the presence of non-animal protein, of imparting highly appreciated taste sensations to the products in which they are incorporated, such as “creaminess”. Because of this, the present flavor modulating composition can be employed to improve the flavor (including "mouthfeel") of foodstuffs and beverages containing non-animal protein.
  • the consumable is selected from the group consisting of non-dairy milk, non-dairy milk beverages, non-dairy coffee creamer, non-dairy cream, almond milk, oat milk, pea milk, rice milk, soy milk, non-dairy lassi, non-dairy yoghurt beverages, non-dairy yoghurt drinks, non-dairy drinking yoghurt beverages, non-dairy probiotic drinking yoghurt beverages, non-diary yoghurt smoothies, the like, and combinations thereof.
  • the flavor modulating composition may be used to reduce or eliminate off-notes imparted by dairy analog products containing non-animal protein.
  • dairy analog is a consumable that approximates the aesthetic qualities and/or chemical characteristics of certain types of dairy products.
  • a non-animal protein containing consumable which includes a high concentration of non-animal protein.
  • the total amount of non-animal protein may be between about 2% by weight and about 20% by weight, or between about 2% and about 15% by weight, or between about 3% and about 10% by weight, or between about 4% and about 8% by weight, between about 5% and about 7% by weight, or between about 6.4% to 6.5%, or about 6.4% protein by weight, or greater than 3% by weight, greater than 4% by weight, greater than 5% by weight, or greater than 6% by weight of the high protein beverage composition, or any percentage ranges or specific percentages within these ranges.
  • a plant-based consumable comprising the flavor modulating composition and a product base.
  • product base is meant the combination of all the usual art-recognized ingredients required for the particular consumable composition.
  • the flavor modulating composition may suitably be prepared in the form of a liquid, a paste or a powder.
  • the flavor modulating composition is a free-flowing powder.
  • the flavor modulating composition is in the form of a powder and comprises magnesium chloride or calcium chloride in an amount of 100%, based on the total weight of the flavor modulating composition.
  • the flavor modulating composition is in the form of a powder and comprises magnesium chloride and/or calcium chloride in an amount about 10% to about 90%, or about 10% to about 80%, or about 10% to about 70%, or about 10% to about 60%, or about 10% to about 50%, or about 10% to about 40%, or any percentage ranges or specific percentages within these ranges, based on the total percent of the flavor modulating composition.
  • a flavor modulating composition in accordance with the present disclosure may comprise an aqueous component in one example, water is a basic solvent of the aqueous component, typically being the vehicle or primary liquid portion in which the remaining ingredients are dissolved, emulsified, suspended or dispersed.
  • Purified water can be used in the manufacture of certain embodiments of the flavor modulating composition, and water of a standard beverage quality can be employed in order not to adversely affect taste, odor, or appearance.
  • the water typically will be clear, colorless, free from objectionable minerals, tastes and odors, free from organic matter, low in alkalinity and of acceptable microbiological quality based on industry and government standards applicable at the time of production.
  • exemplary solvents include, but are not limited to, glycerol, arabitol erythitol, isomalt, lactitol, maltitol, mannitol, sorbitol, xylitol, vegetable oils, propylene glycol, ethanol and triacetin.
  • a solvent is present at a level of from about 70% to about 99%, or from about 75% to about 95%, or from about 80% to about 90%, by weight of the flavor modulating composition.
  • the solvent is heated to about 40°C to about 60°C.
  • magnesium chloride and calcium chloride are added to the solvent in an amount of about 5% to about 50%, or about 10% to about 40%, or about 20% to about 30%, or about 10% to about 20%, by weight of the flavor modulating composition.
  • the flavor modulating composition is in the form of a liquid and comprises magnesium chloride in an amount of about 10% to about 50%, or about 10% to about 40%, or about 10% to about 30%, or about 10% to about 20%, or any percentage ranges or specific percentages within these ranges, based on the total percent of the flavor modulating composition.
  • one or more amino acids are added to the solvent in an amount of about 1% to about 10%, or about 2% to about 8%, or about 3% to about 7%, or about 4% to about 6%, by weight of the flavor modulating composition.
  • the flavor modulating composition may comprise at least four non-polar amino acids. The at least four nonpolar amino acids are present in equal molar concentrations.
  • the flavor modulating composition may further comprise at least one polar amino acid. This combination of non-polar and polar amino acids was found to generate improved or increased perception of saltiness, sweetness and/or umami, which could not be achieved by any other compositions known in the art.
  • Applicant has found that mixtures of amino acids, or amino acid “blocks” can help to improve the taste perception of non-animal protein containing consumables. These positive attributes help to reduce the off-note perception imparted by non-animal protein containing consumables. In particular, Applicant has found that a mixture of aliphatic/non-polar amino acids can bring some sweet notes that reduce the off-note perception imparted by non-animal protein.
  • the flavor modifying composition according to the present disclosure may include at least four non-polar amino acids. Suitable non-polar amino acids include, for example, glycine, alanine, valine, proline, leucine, isoleucine, methionine, proline, phenylalanine, and tryptophan. In another embodiment, the flavor modifying composition may include at least five non-polar amino acids, and in another embodiment at least six non-polar amino acids.
  • the flavor modifying composition includes from about 10% to about 50%, or about 20% to about 40%, or about 25% to about 35% of non-polar amino acids, by dry weight of the flavor modifying composition.
  • the non-polar amino acids may be present in equal molar concentrations. In another embodiment, the non-polar amino acids may be present in equal ratios by weight/mass. In another embodiment, the non-polar amino acids may be present in any ratio of non-polar amino acids to one another.
  • the flavor modifying composition according to the present disclosure may also include at least one polar amino acid selected from the group consisting of tyrosine, serine, threonine, cysteine, glutamine, asparagine, aspartic acid, glutamic acid, lysine, histidine, arginine, and mixtures thereof.
  • the flavor modifying composition includes from about 1% to about 10%, or about 2% to about 8%, or about 3% to about 6%, or about 4% to about 5% of the at least one polar amino acid, or any individual number within the range of the at least one polar amino acid, by dry weight of the flavor modifying composition, and depending upon the particular application desired.
  • the flavor modulating composition of the present invention can be used in flavor compositions in conjunction with one or more ingredients or excipients conventionally used in flavor compositions beside flavoring substances, for example carrier materials and other auxiliary agents commonly used in the art.
  • Suitable excipients for flavor compositions are well known in the art and include, for example, without limitation, solvents (including water, alcohol, ethanol, oils, fats, vegetable oil, and miglyol), binders, diluents, disintegrating agents, lubricants, flavor agents, coloring agents, preservatives, antioxidants, emulsifiers, stabilisers, flavor-enhancers, anti-caking agents, and the like.
  • the flavor modulating composition obtained by and/or obtainable by the methods described herein may be added to non-animal protein containing consumables, such as dairy analogue beverages, to improve mouthfeel and/or reduce/mask off-notes imparted by non-animal protein in the consumable.
  • non-animal protein containing consumables such as dairy analogue beverages
  • the term "dairy analogue” or “dairy analog” refers to a non-dairy or vegan product.
  • the disclosed flavor modulating composition may be used to reduce or eliminate off-notes imparted by non-animal protein such as plant protein.
  • plant proteins include soy protein and pea protein.
  • soy includes all consumables containing soy in any form, including soybean oil used either alone, in combination, for example as a nutraceutical, or as a medicament, soy bean curd, soy milk, soy butter or soy paste.
  • the plant protein may comprise algae (such as spirulina), beans (such as black beans, canelli beans, kidney beans, lentil beans, lima beans, pinto beans, soy beans, white beans), broccoli, edamame, nuts (such as almonds, brazil nuts, cashews, peanuts, pecans, hazelnuts, pine nuts, walnuts), peas (such as black eyed peas, chickpeas, green peas), potatoes, oatmeal, seeds (such as chia, flax, hemp, pumpkin, sesame, sunflower), grain (rice, millet, maize, barley, wheat, oat, sorghum, rye, teff, triticale, amaranth, buckwheat, quinoa), toan (i.e., wheat gluten-based), tempeh, tofu, mycoprotein or fungal protein; insects and leaf protein and mixtures thereof.
  • algae such as spirulina
  • beans such as black beans, canelli
  • the disclosed flavor modulating composition may be prepared by heating a solvent, such as water and/or propylene glycol to approximately 55-65°C; adding a magnesium salt and/or calcium salt and optionally amino acids to the solvent to form a mixture; wherein the magnesium salt or calcium salt is present in an amount of about 10-50% based on the total weight of the mixture; agitating the mixture until the magnesium salt, calcium salt, and amino acids are sufficiently dissolved; allowing the mixture to cool to approximately 15-25°C.
  • the resulting flavor modulating composition can be added to a consumable in the any suitable form, such as a liquid, a paste or a powder.
  • the powder form can be produced by a dispersive evaporation process, such as a spray drying process.
  • Spray drying techniques and apparatus are well known in the art and need no detailed discussion herein.
  • the powder form may be prepared by subjecting a liquid formulation containing the flavor modulating composition to a dispersive evaporation process.
  • the liquid formulation may comprise a solution, suspension or emulsion comprising the flavor modulating composition.
  • the liquid formulation may contain other ingredients such as a carrier material and/or an adjuvant.
  • Reference Sample The organoleptic properties of a soy-protein based milk analogue (Reference Sample) was evaluated by a panel of six experienced flavorists. The panel concluded that Reference Sample exhibited an unpleasant taste, was too salty, and also exhibited a bitter aftertaste.
  • Reference Sample The organoleptic properties of a rice-protein based milk analogue sweetened with sucrose and flavored with a vanilla flavor (Reference Sample) was evaluated by a panel of six experienced flavorists. The panel concluded that Reference Sample exhibited an unpleasant taste, was too salty, and also unpleasant licorice notes.
  • a flavor modulating composition according to the present invention comprising 300 ppm magnesium chloride and 300 ppm calcium chloride was added to a soy-protein based milk analogue (Inventive Sample).
  • a panel of six experienced flavorists evaluated the organoleptic properties of the soy-protein based milk analogue without the flavor modulating composition (Reference Sample) compared to the modified soy-protein based milk analogue containing the inventive flavor modulating composition.
  • the entire panel overwhelmingly concluded that “the overall taste performance was clearly better than the reference”. In particular, the panel concluded that:
  • the Inventive Sample exhibited an improved pleasant mineralic taste, as compared to the Reference Sample. • The Inventive Sample exhibited increased pleasant mouthfeel and creaminess, as compared to the Reference Sample.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • Inorganic Chemistry (AREA)
  • Biochemistry (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Seasonings (AREA)

Abstract

L'invention concerne une composition de modulation d'arôme pour améliorer les propriétés organoleptiques de produits consommables contenant une protéine non animale, tels que des analogues laitiers.
PCT/EP2024/081326 2023-11-10 2024-11-06 Compositions de modulation d'arôme Pending WO2025099060A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US202363548040P 2023-11-10 2023-11-10
US63/548,040 2023-11-10

Publications (1)

Publication Number Publication Date
WO2025099060A1 true WO2025099060A1 (fr) 2025-05-15

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CA2191836C (fr) * 1995-12-26 2005-05-17 Rei-Young Amos Wu Utilisation de chlorure de calcium et de chlorure de magnesium comme agents de levage pour melanges a pates
CN105050426A (zh) * 2013-01-11 2015-11-11 非凡食品有限公司 用于消费品的方法和组合物
CN108024561A (zh) * 2015-09-02 2018-05-11 奇华顿股份有限公司 用于包含非动物衍生的蛋白质的消费品的香味系统
AU2018249695A1 (en) * 2017-04-07 2019-10-03 Givaudan Sa Flavor modifiers for meat analog products

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CA2191836C (fr) * 1995-12-26 2005-05-17 Rei-Young Amos Wu Utilisation de chlorure de calcium et de chlorure de magnesium comme agents de levage pour melanges a pates
CN105050426A (zh) * 2013-01-11 2015-11-11 非凡食品有限公司 用于消费品的方法和组合物
CN108024561A (zh) * 2015-09-02 2018-05-11 奇华顿股份有限公司 用于包含非动物衍生的蛋白质的消费品的香味系统
AU2018249695A1 (en) * 2017-04-07 2019-10-03 Givaudan Sa Flavor modifiers for meat analog products

Non-Patent Citations (5)

* Cited by examiner, † Cited by third party
Title
"CTFA Cosmetic Ingredient Handbook", 1988, THE COSMETIC, TOILETRY AND FRAGRANCE ASSOCIATION, INC.
"Flavourings", 1998, WILEY-VCH
"Handbook of Industrial Chemical Additives", 2000, SYNAPSE
"Perfume and Flavour Chemicals", 1994, ALLURED PUBLISHING CORPORATION
"Perfume and Flavour Materials of Natural Origin", 1960, ELIZABETH, N.J.

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