US 2026/0271978 A1 · USE OF FATTY ACIDS TO MODIFY FLAVOR

Abstract

The present disclosure generally relates to fatty acid compounds and their use to modify the flavor of ingestible compositions that contain non-animal proteins, such as vegan dairy analogues and vegan meat analogues. These flavor improvements include reducing a bitter taste, reducing an astringent taste, reducing a green vegetal taste, reducing a cereal taste, enhancing a sweet taste, enhancing mouthcoating, enhancing perceived thickness, enhancing mouthfeel, enhancing a creamy taste, or any combination thereof. In certain aspects, the disclosure provides ingestible compositions that include fatty acid compounds. In some embodiments, the ingestible compositions include a non-animal protein. In some embodiments, the ingestible composition comprises a high-intensity sweetener, such as a steviol glycoside sweetener. In certain aspects, the disclosure provides flavored products that include such ingestible compositions, such as a food, beverage, oral care, nutraceutical, or pharmaceutical products.

Claims15

Dependent claims

Use of a fatty acid compound for modifying a flavor of an ingestible composition, wherein the ingestible composition comprises a non-animal protein, and wherein the fatty acid compound is a compound of formula (I) or a comestibly acceptable salt thereof:

wherein:
R1 and R2 are each independently a hydrogen atom or C1-4 alkyl;
R3 is a hydrogen atom, C1-20 alkyl, or C2-20 alkenyl;
and
X1 is a direct bond or C1-16 alkylene;
or
a compound of formula (II) or a comestibly acceptable salt thereof:
wherein:
R11, R12, and R13 are each independently a hydrogen atom or C1-4 alkyl;
m is an integer ranging from 1 to 12;
n is an integer ranging from 0 to 12;
and
wherein m+n is no more than 14.

10 more elements

Dependencies are inferred from the claim text.

Use of fatty acids to modify flavor

Life of this patent

Use of fatty acids to modify flavor

Life of this patent

Abstract

Claims15