# US 2023/0056545 A1 · A composition for improving unpleasant taste caused by high-intensity sweetener > Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt - Number: US 2023/0056545 A1 - Document ID: US20230056545A1 - Status: Published application - Kind: A1 - Application number: 17/790,718 - Filed: 2020-12-28 - Published: 2023-02-23 - Earliest claimed: 2020-01-06 - Assignees: Asahi Group Foods, Ltd.; Asahi Group Holdings, Ltd. - Applicants: Asahi Group Foods, Ltd.; Asahi Group Holdings, Ltd. - Inventors: Noboru OTSUSHI - Web page: https://patentgrep.com/patent/US20230056545A1 ## CPC - A23L 27/30: Artificial sweetening agents - C12N 9/2405: {Glucanases} - A23L 27/22: containing glutamic acids - A23L 27/84: {Flavour masking or reducing agents} - A23L 27/88: {Taste or flavour enhancing agents} - A23V 2002/00: Food compositions, function of food ingredients or processes for food or foodstuffs - A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B) - C12N: MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA (microbiological testing media C12Q1/00) - A23V: INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION ## Abstract The present invention can provide a composition capable of improving an unpleasant taste caused by high-intensity sweeteners, in which the yeast odor is improved and/or the masking effect of the unpleasant taste caused by high-intensity sweeteners is sufficiently performed. A composition for improving the unpleasant taste caused by high-intensity sweeteners, comprising an extract of yeast cell walls degraded by a cell wall lytic enzyme, in which the degraded extract contains 50 mass% or more of carbohydrates to the dry mass of the degraded extract. ## Claims ### Claim 1 A composition for improving the unpleasant taste caused by high-intensity sweeteners, comprising an extract of yeast cell walls degraded by a cell wall lytic enzyme, wherein the degraded extract contains 50 mass% or more of carbohydrates to the dry mass of the degraded extract. ### Claim 2 (depends on 1) The composition according to claim 1, wherein the cell wall lytic enzyme is a glucanase. ### Claim 3 (depends on 1) The composition according to claim 1, wherein the cell wall lytic enzyme is a glucanase having β-1,3, β-1,4, and/or β-1,6 activity. ### Claim 4 (depends on 1) The composition according to claim 1, wherein the cell wall lytic enzyme is a glucanase derived from Streptomyces. ### Claim 5 (depends on 1) The composition according to claim 1, wherein the cell wall lytic enzyme is a glucanase not having a protease activity. ### Claim 6 (depends on 1) The composition according to claim 1, wherein the carbohydrate comprises at least laminarin. ### Claim 7 (depends on 1) The composition according to claim 1, wherein the degraded extract contains 30 mass% or less of free amino acids and 15 mass% or less of peptides to the dry mass of the degraded extract. ### Claim 8 (depends on 2) The composition according to claim 2, wherein the degraded extract is obtained from the method comprising: (A) treating the yeast cell walls with glucanase at 40 to 60° C. and for 1 to 24 hours; and (B) recovering the soluble fraction of the treated product obtained in (A). ### Claim 9 (depends on 1) The composition according to claim 1, wherein the high-intensity sweeteners are at least one selected from the group consisting of aspartame, sucralose, acesulfame potassium, and stevia. ### Claim 10 A method for producing a composition for improving the unpleasant taste caused by high-intensity sweeteners comprising an extract of yeast cell walls degraded by a cell wall lytic enzyme which comprises: (A) treating yeast cell walls with a cell wall lytic enzyme, and (B) recovering the soluble fraction of the treated product obtained in (A). ### Claim 11 (depends on 1) A pharmaceutical composition comprising the composition according to claim 1and a high-intensity sweetener. ### Claim 12 (depends on 1) A food composition comprising the composition according to claim 1and a high-intensity sweetener. ### Claim 13 (depends on 12) The food composition according to claim 12, wherein the mass ratio of the high-intensity sweetener to the composition contained in the food composition is 1 of the high-intensity sweetener to 0.1 to 10 of the composition . ### Claim 14 (depends on 1) A method for improving the unpleasant taste caused by the high-intensity sweeteners using the composition according to claim 1. ### Claim 15 (depends on 2) The composition according to claim 2, wherein the carbohydrate comprises at least laminarin. ### Claim 16 (depends on 2) The composition according to claim 2, wherein the degraded extract contains 30 mass% or less of free amino acids and 15 mass% or less of peptides to the dry mass of the degraded extract. ### Claim 17 (depends on 2) The composition according to claim 2, wherein the high-intensity sweeteners are at least one selected from the group consisting of aspartame, sucralose, acesulfame potassium, and stevia. ### Claim 18 (depends on 2) A pharmaceutical composition comprising the composition according to claim 2 and a high-intensity sweetener. ### Claim 19 (depends on 2) A food composition comprising the composition according to claim 2 and a high-intensity sweetener.