Taste modifiers comprising a maillard reaction product
AssigneeGivaudan SA
InventorsAmy YAP, Cecil DUNCAN, Jenifer AUGELLI, Wendye PANZER
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Abstract
A taste-modifying composition comprising a Maillard reaction product of a proteinogenic amino acid and a reducing sugar which is effective in counteracting off-tastes imparted by at least one ingredient in a plant-based consumable when the Maillard reaction product is present in an amount of about 0.005% to about 5% in the consumable. Methods of masking an off-taste imparted by one or more ingredients in a plant-based consumable by addition of a Maillard reaction product to the consumable is also provided.
Claims20
A taste-modifying composition comprising a Maillard reaction product of a proteinogenic amino acid and a reducing sugar, which is effective in counteracting off-tastes imparted by at least one ingredient in a plant-based consumable when the Maillard reaction product is present in an amount of 0.005% to 5% in the consumable, based on the total weight of the consumable.
A plant-based consumable comprising at least one ingredient that imparts an off-taste to the consumable, and an off-taste masking and/or modifying agent comprising a Maillard reaction product of a proteinogenic amino acid and a reducing sugar, wherein the Maillard reaction product is present in the consumable in an amount of about 0.005% to about 5%, based on the total weight of the consumable.
A method for modifying the taste of a plant-based consumable comprising:
- adding a Maillard reaction product of a proteinogenic amino acid and a reducing sugar to the consumable in an amount of 0.005 wt. % to 5 wt. %, which amount modifies or masks an off-taste imparted by at least one ingredient in the consumable.
Dependencies are inferred from the claim text.