Compositions for reducing salty taste and uses thereof
AssigneeFirmenich SA
InventorsBharani Ashokan, Muhammad Kizilbash, Qing-Bo Ouyang, Stuart Dash, Patrice Merceret
Life of this patent
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Abstract
The present disclosure generally provides taste-modifying compositions that reduce the salty taste of a sodium salt, such as sodium bicarbonate. In some aspects, the disclosure provides uses of such taste-modifying compositions to reduce the salty taste of a sodium salt. In some other aspects, the disclosure provides compositions (such as comestible compositions or oral care compositions), which comprise a sodium salt and a taste-modifying composition. In some embodiments, such compositions are in the form of a food product, a beverage product, or an oral care product (such as a toothpaste, mouthwash, and the like).
Claims5
A method for reducing a salty taste of a flavored product, wherein the flavored product is a toothpaste, the method comprising introducing a taste-modifying composition comprising a combination of
- (a) glucosylated natural steviol glycosides;
- (b) 4-amino-5,6-dimethylthieno [2,3-d]pyrimidin-2 (1H)-one, or a salt thereof;
- (c) sucralose;
- and
- (d) oxacyclohexadecan-2-one;
- to the flavored product comprising menthol, anethole, eucalyptus, mint flavor, neotame, and a sodium cation source, wherein the sodium cation source is sodium bicarbonate, wherein the concentration of the taste-modifying composition is such that the total concentration of compounds (a) to (d) ranges from 1200 ppm to 1500 ppm, based on the total weight of the flavored product.
A flavored product, wherein the flavored product is a toothpaste, which comprises menthol, anethole, eucalyptus, mint flavor, neotame, and:
- a taste-modifying composition comprising a combination of
- (a) glucosylated natural steviol glycosides;
- (b) 4-amino-5,6-dimethylthieno[2,3-d]pyrimidin-2 (1H)-one, or a salt thereof;
- (c) sucralose;
- and
- (d) oxacyclohexadecan-2-one, wherein the concentration of the taste-modifying composition is such that the total concentration of compounds (a) to (d) ranges from 1200 ppm to 1500 ppm, based on the total weight of the flavored product;
- and
- a sodium cation source, wherein the sodium cation source is sodium bicarbonate.
Dependencies are inferred from the claim text.