Loading patent…
AssigneeKraft Foods Group Brands LLC
InventorsLisa Ann Dierbach, John B. Topinka, Deborah D. Barber
Estimating the term…
Food or beverages prepared using 1,3-propanediol have shown to have modified flavor profiles, including bitterness suppression of high intensity sweeteners and potassium chloride, relative to comparable food or beverages that do not include 1,3-propanediol. Inclusion of 1,3-propanediol uniquely modifies the flavor profile of food products or food ingredients even when 1,3-propanediol is included in such low amounts that it does not itself contribute flavor to the product. 1,3-propanediol may be included in the food or beverage products in certain amounts to effect this bitterness suppression or in specific ratios relative to one or more high intensity sweeteners or potassium chloride.
A food product comprising 1,3-propanediol and at least one high intensity sweetener, the 1,3-propanediol included in an amount of about 0.001 percent by weight of the food product, wherein the amount of 1,3-propanediol does not impart flavor from the 1,3-propanediol to the food product, and the 1,3-propanediol and the high intensity sweetener included in amounts to provide a ratio of 1,3-propanediol to the high intensity sweetener of about 0.01:8 to about 0.6:5 in the food product, the ratio effective to substantially reduce the bitter flavor provided by the high intensity sweetener as compared to an otherwise identical food product that does not include 1,3-propanediol, wherein the high intensity sweetener in the ratio with the 1,3-propanediol comprises rebaudioside A,
A method for reducing bitterness in a food product comprising a high intensity sweetener, the method comprising preparing a food product comprising about 0.001 percent by weight 1,3-propanediol and a ratio of 1,3-propanediol to the high intensity sweetener in the food product of about 0.01:8 to about 0.6:5 , wherein the amount of 1,3-propanediol does not impart flavor from the 1,3-propanediol to the food product, wherein the ratio of 1,3-propanediol to the high intensity sweetener is effective to substantially reduce the bitter flavor provided by the high intensity sweetener as compared to an otherwise identical food product that does not include 1,3-propanediol, and wherein the high intensity sweetener in the ratio with the 1,3-propanediol comprises rebaudioside A,
A pudding product comprising 1,3-propanediol and rebaudioside A, the 1,3-propanediol included in an amount of about 0.001 percent by weight of the food product, wherein the amount of 1,3-propanediol does not impart flavor from the 1,3-propanediol to the food product, and the 1,3-propanediol and rebaudioside A included in amounts to provide a ratio of 1,3-propanediol to rebaudioside A of about 0.1:5 to about 0.6:5 in the pudding product.
Dependencies are inferred from the claim text.