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US 2018/0360086 A1Published application
Foodstuff (iii)
AssigneeSymrise AG
InventorsJohannes KIEFL, Susanne PAETZ, Jakob LEY, Michael BACKES, Joachim HANS
Life of this patent
Estimating the term…
Abstract
Suggested is a food product comprising (a) juice, marrow, flesh or peels or other components of at least one citrus fruit, (b) at least one neoflavonoid as well as optionally (c) further flavoring agents or flavor preparations, providing that the component (b) is present in a sufficient amount to improve the sour and/or bitter taste of the component (a).
Claims16
A food product comprising:
- (a) juice, marrow, flesh or peels or other components of at least one citrus fruit,
- (b) at least one neoflavonoid of formula (I) a physiologically acceptable salt thereof, or a mixture thereof,
- each E is OH or both E are linked by one O,
- each R1 is independently, hydrogen or ORa, wherein Ra is hydrogen, C1-C5-alkyl or C2-C5-alkenyl,
- each R2 is independently hydrogen or ORb, wherein Rb is hydrogen, C1-C5-alkyl or C2-C5-alkenyl,
- wherein optionally two directly adjacent R1 and/or R2 together represent one OCH2O group, and
- (c) optionally, further flavoring agents or flavor preparations;
- provided that component (b) is present in a sufficient amount to improve the sour and/or bitter taste of component (a).
5 more elements
A flavoring preparation comprising
- (a) at least one neoflavonoid of the formula (I) and/or (II), a physiologically acceptable salt thereof, or a mixture thereof,
- wherein
- each E is OH or both E are linked by one O,
- each R1 is indepndently, hydrogen or ORa, wherein le is hydrogen, C1-C5-alkyl or C2-C5-alkenyl,
- each R2 is independently hydrogen or ORb, wherein Rb is hydrogen, C1-C5-alkyl or C2-C5-alkenyl,
- wherein optionally two directly adjacent R1 and/or R2 together represent one OCH2O group;
- and/or
- wherein
- each E is OH or both E are linked by one O,
- each R2 is independently hydroxy, methoxy, ethoxy, n-propoxy or iso-propoxy, wherein optionally two directly adjacent R2 together represent one OCH2O group;
- and
- (b) at least one further flavoring agent.
9 more elements
A method for reducing the sour and/or bitter taste of a citrus fruit product comprising:
- providing a citrus fruit product having a sour and/or bitter taste to be improved;
- and
- (ii) incorporating an amount of at least one neoflavonoid of the formula (I) and/or (II), a physiologically acceptable salt thereof, or a mixture thereof, sufficient to improve the sour and/or bitter taste
- wherein
- each E is OH or both E are linked by one O,
- each R1 is indepndently, hydrogen or ORa, wherein Ra is hydrogen, C1-C5-alkyl or C2-C5-alkenyl,
- each R2 is independently hydrogen or ORb, wherein Rb is hydrogen, C1-C5-alkyl or C2-C5-alkenyl,
- wherein optionally two directly adjacent R1 and/or R2 together represent one OCH2O group;
- and/or
- wherein
- each E is OH or both E are linked by one O,
- each R2 is independently hydroxy, methoxy, ethoxy, n-propoxy or iso-propoxy, wherein optionally two directly adjacent R2 together represent one OCH2O group.
9 more elements
(canceled)
Dependencies are inferred from the claim text.