Methods and compositions for improved taste quality
OwnerGrant E. DUBOIS, William Robert HASTINGSinventors
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Abstract
In various aspects, the present disclosure relates to food products, beverage products, and pharmaceutical or medicinal products comprising a taste modulator component. The taste modulator component improves key properties, including bitter off-taste and mouthfeel characteristics. In further aspects, the present disclosure pertains to methods of modulating bitter taste in a food product, beverage product, or medicament. This abstract is intended as a scanning tool for purposes of searching in the particular art and is not intended to be limiting of the present disclosure.
Claims30
A method for inhibiting bitterness in a product, the method comprising:
- adding a taste modulator composition to a product;
- wherein the taste modulator composition consists essentially of
- a first taste modulator component consisting essentially of a first salt having a first cation Mg2+ and a first anion;
- a second taste modulator component consisting essentially of a second salt having
- a second cation Ca2+ and a second anion;
- and optionally
- a third taste modulator component consisting essentially of a third salt having a third cation selected from K+ and Na+ and a third anion;
- wherein the first taste modulator component is at a concentration of from about 0.1 mM to about 10 mM;
- wherein the second taste modulator component is at a concentration of from about 0.1 mM to about 10 mM;
- wherein the third taste modulator component, when present, is at a concentration of from about 0.1 mM to about 25 mM;
- wherein the product is a food product, a beverage product, or a medicament;
- wherein the product is associated with a bitter taste in the absence of adding the taste modulator composition;
- wherein the product comprising the taste modulator composition has a bitterness that is lower compared to a baseline product;
- wherein the baseline product consists essentially of the same components as the product without the taste modulator component;
- wherein the bitterness is determined using a sensory panel study;
- and
- wherein bitterness is diminished by at least 10% compared to the baseline product.
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A product comprising:
- a taste modulator composition consisting essentially of
- a first taste modulator component consisting essentially of a first salt having a first cation Mg2+ and a first anion;
- a second taste modulator component consisting essentially of a second salt having
- a second cation Ca2+ and a second anion;
- and optionally a third taste modulator component consisting essentially of a third salt having a third cation selected from K+ and Na+ and a third anion;
- wherein the first taste modulator component is at a concentration of from about 0.1 mM to about 10 mM;
- wherein the second taste modulator component is at a concentration of from about 0.1 mM to about 10 mM;
- wherein the third taste modulator component, when present, is at a concentration of from about 0.1 mM to about 25 mM;
- wherein the product is a food product, a beverage product, or a medicament;
- wherein the product is associated with a bitter taste in the absence of the taste modulator composition;
- wherein the product comprising the taste modulator composition has a bitterness that is lower compared to a baseline product;
- wherein the baseline product consists essentially of the same components as the product without the taste modulator component;
- wherein the bitterness is determined using a sensory panel study;
- and
- wherein bitterness is diminished by at least 10% compared to the baseline product.
Dependencies are inferred from the claim text.