# US 2019/0375775 A1 · Flavor composition containing hmg glucosides

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- Number: US 2019/0375775 A1
- Document ID: US20190375775A1
- Status: Published application
- Kind: A1
- Application number: 16/542,665
- Filed: 2019-08-16
- Published: 2019-12-12
- Earliest claimed: 2013-03-14
- Assignees: Mars, Incorporated
- Applicants: Mars, Incorporated
- Inventors: John DIDZBALIS; John P. MUNAFO
- Web page: https://patentgrep.com/patent/US20190375775A1

## CPC

- C07H 17/04: Heterocyclic radicals containing only oxygen as ring hetero atoms
- A23G 4/06: characterised by the composition {containing organic or inorganic compounds}
- A23L 27/2052: {having oxygen or sulfur as the only hetero atoms}
- A23L 27/88: {Taste or flavour enhancing agents}
- C07H 15/04: attached to an oxygen atom of the saccharide radical
- C07H: SUGARS; DERIVATIVES THEREOF; NUCLEOSIDES; NUCLEOTIDES; NUCLEIC ACIDS (derivatives of aldonic or saccharic acids C07C, C07D; aldonic acids, saccharic acids C07C59/105, C07C59/285; cyanohydrins C07C255/16; glycals C07D; compounds of unknown constitution C07G; polysaccharides, derivatives thereof C08B; DNA or RNA concerning genetic engineering, vectors, e.g. plasmids, or their isolation, preparation or purification C12N15/00; sugar industry C13)
- A23G: COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B)

## Abstract

A method for preparing a flavor composition containing at least one 3-hydroxy-3-methylglutaric acid (HMG) glucoside compound that can be used to enhance the taste of edible compositions including sweet goods, such as confectionery goods, and savory goods, such as pet foods.

## Claims

### Claim at position 1

1-35. (canceled)

### Claim 36

A method for improving organoleptic properties of a processed food product with a flavor composition, the method comprises admixing the flavor composition with components of the processed food product, wherein the flavor composition comprises a flavor component selected from the group consisting of:
and combinations thereof.

### Claim 37 (depends on 36)

The method of claim 36, wherein the flavor component is:

### Claim 38 (depends on 36)

The method of claim 36, wherein the flavor component is selected from the group consisting of:
and combinations thereof.

### Claim 39 (depends on 36)

The method of claim 36, wherein the flavor component is isolated from the group consisting of cacao, wheat and soya.

### Claim 40 (depends on 36)

The method of claim 36, wherein the flavor component is a synthetic compound.

### Claim 41 (depends on 36)

The method of claim 36, wherein the flavor component is present at a concentration of from about 0.1 ppm to about 200 ppm of the flavor enhanced food composition.

### Claim 42

A method of preparing a flavor composition comprising a flavor component selected from the group consisting of:
and combinations thereof,
wherein the method comprises providing a food product source, and
(ii) subjecting the food product source to hydrolysis, fractionation, extraction, or a combination thereof, to produce a composition enriched with the flavor compound.

### Claim 43 (depends on 42)

The method of claim 42, wherein the food product source is subjected to hydrolysis.

### Claim 44 (depends on 42)

The method of claim 42, wherein the extraction is selected from the group consisting of ethanol extraction, liquid extraction, solid extraction and a combination thereof.

### Claim 45 (depends on 42)

The method of claim 42, wherein the fractionation is solid phase fractionation.