Sensory modifiers for effervescent compositions
AssigneeCargill, Incorporated
InventorsIsaak BROTT, Regina DRAPER, Imad EL RAFEI, Mark FAHLIN, Rama Krishna SARANGAPANI, Wade Nolan SCHMELZER
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Abstract
An effervescent composition having an effervescent agent, comprising an acid and a base, and a sensory modifier, such that when the effervescent composition is added to an aqueous solution, saltiness of the aqueous solution is reduced relative to saltiness of the aqueous solution when an equivalent effervescent composition lacking the sensory modifier is added.
Claims46
A solid effervescent composition, the composition comprising
- an effervescent agent comprising an acid and a base;
- and
- a sensory modifier comprising:
- a dicaffeoylquinic acid or salt thereof;
- and
- one or more compounds selected from the group consisting of
- monocaffeoylquinic acids, monoferuloylquinic acids, diferuloylquinic acids,
- monocoumaroylquinic acids, dicoumaroylquinic acids, and salts thereof.
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A solid effervescent composition, the composition comprising
- at least 20% (wt) of an effervescent agent comprising an acid and a base;
- and
- at least 1% (wt) a sensory modifier comprising
- a dicaffeoylquinic acid or salt thereof;
- and
- one or more compounds selected from the group consisting of
- monocaffeoylquinic acids, monoferuloylquinic acids, diferuloylquinic acids,
- monocoumaroylquinic acids, dicoumaroylquinic acids, and salts thereof,
- wherein when the composition is added in water or an aqueous solution, saltiness of the resulting solution is reduced relative to saltiness of an aqueous solution prepared with an equivalent composition lacking the sensory modifier.
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A method of preparing a beverage product with reduced saltiness, the method comprising:
- adding an effervescent agent and a sensory modifier to an aqueous solution to form a beverage product, wherein the effervescent composition comprises an acid and a base and the sensory modifier comprises (i) a dicaffeoylquinic acid or salt thereof, and (ii) one or more compounds selected from the group consisting of monocaffeoylquinic acids, monoferuloylquinic acids, diferuloylquinic acids, monocoumaroylquinic acids, dicoumaroylquinic acids, and salts thereof,
- wherein saltiness of the beverage composition is reduced relative to saltiness of a beverage prepared with an equivalent effervescent composition lacking the sensory modifier.
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Dependencies are inferred from the claim text.