FLAVORIZING COMPOSITION, METHOD OF INCREASE THE INTENSITY OF SALT CONTENT IN A FOOD PRODUCT AND METH

专利摘要:
flavoring composition and edible compositions containing the same the present invention relates to a flavoring composition containing at least one, two, three, four, five or more peptide compounds that can be used to enhance the flavor of edible compositions that include sweet products, such as confectionery, and salty products such as animal feed.
公开号:BR112015017322B1
申请号:R112015017322-5
申请日:2014-01-22
公开日:2021-07-13
发明作者:John Didzbalis；John P. Munafo
申请人:Mars, Incorporated；
IPC主号:

专利说明:

CROSS REFERENCE TO RELATED ORDERS
[0001] This application claims priority from US Application Serial No. 61/755,422 filed January 22, 2013, and US Application Serial No. 61/785,795 filed March 14, 2013, whose priority is claimed, and both are incorporated herein by reference in their entirety. FIELD
[0002] The present application relates to peptides and peptides and flavoring compositions that include at least one, two, three, four, five or more peptide compounds. Flavoring compositions can be used to enhance or modify the taste and/or flavor of various edible compositions such as sweet products and savory products. Flavoring compositions can include combinations of compounds, and can be added to edible compositions in various delivery system formats. BACKGROUND
[0003] The flavor profiles of edible compositions include basic flavors such as sweet, salty, bitter, sour, umami and kokumi. The chemical compounds that produce these flavors are often referred to as taste stimulants. Taste stimulants are supposed to be detected by taste receptors in the mouth and throat transmitting signals to the brain where the taste stimulants and the resulting taste profiles are recorded. In addition to flavor profiles, edible compositions are also known to have taste profiles. The chemical compounds that contribute to the taste profile can be aromatic compounds that are often referred to as flavorings. Flavorings are supposed to be detected by receptors in the mouth, nose and throat. Together, the flavor and taste profiles resulting from the various taste stimulants and flavors contribute to the sensory experience users have when consuming edible compositions. Sensory experience can also include various texture and temperature/thermal aspects.
[0004] Although there have been recent advances in flavor and taste technologies, there is still a need for compounds that enhance or modify the sensory experience of edible compositions by enhancing or modifying the flavor, texture and/or taste profiles of edible compositions. Enhancement or modification can serve to increase the intensity of a desired attribute, replace a desired attribute that is not present or somehow lost in the edible composition, or decrease the intensity of an unwanted attribute. In particular, it is desired to increase the intensity or replace a savory and/or umami taste stimulant in both sweet and savory products. It may also be desired to provide acidity such as the acidity imparted to cocoa beans during the fermentation of sweet products such as chocolate. It is further desired to be able to use taste stimulants to enhance or modify the texture of an edible composition.
[0005] Plant proteins, such as wheat and soy, can be hydrolyzed to produce hydrolysates that can be used as flavor enhancers (ie soy sauce). In Nestle's EP1312268A1 wheat protein forms the starting material which is hydrolyzed to form pyroglutamic acid tripeptides which provide umami taste. Umami flavor is known to produce organoleptic effects that include providing mouthfeel and balance. The umami taste effect is generally described in comparison to the taste provided by monosodium glutamate (MSG). Taking a purely synthetic approach to umami compounds, U.S. Patent No. 5,780,090 to Firmenich describes tripeptides with one hydrophobic amino acid residue and at least one acidic amino acid residue. These tripeptides provide a fuller, richer texture (ie, an umami effect). However, none of these publications describe a salt content associated with the compounds. The salt content can accompany an umami effect, as many of the products that use umami taste stimulants are salty products that include sodium chloride. However, a clean salty taste similar to that provided by sodium chloride is very different from the MSG-like effect of umami. Thus, there is still a need for a taste modifier that can provide a clean salt content to reduce the levels of sodium chloride needed to produce a desired level of salt content. Additionally, there is still a need for a flavor modifier that can provide an umami taste without a salty taste and there is still a need for a taste modifier that can provide an umami taste at very low usage levels. SUMMARY OF THE INVENTION
[0006] The present application relates to flavoring compositions and methods of producing and modifying such compositions in a wide variety of food compositions. Specifically, the present application relates to compositions comprising one, two, three, four, five or more peptides.
[0007] In certain embodiments, the flavoring compositions of the present application comprise a peptide comprising one, two, three, four, five or more amino acid residues.
[0008] In certain embodiments, the peptide comprises a residue of pyroglutamic acid (pGlu).
[0009] In certain embodiments, the peptide comprises a residue of Y-glutamic acid (YGIU).
[0010] In certain embodiments of the present application, the flavoring composition comprises a dipeptide comprising a residue of pyroglutamic acid (pGlu) and a second amino acid. In certain embodiments, the second amino acid is a hydrophobic amino acid residue. In certain embodiments, the hydrophobic amino acid is selected from the group consisting of glycine (Gly), alanine (Ala), valine (Val), leucine (Leu), isoleucine (Ile), proline (Pro), phenylalanine (Phe) , methionine (Met), tyrosine (Tyr) and tryptophan (Trp). In certain embodiments, the second amino acid residue is selected from the group consisting of alanine (Ala), arginine (Arg), asparagine (Asn), aspartic acid (aspartate, Asp), cysteine (Cys), glutamine (Gin) , glutamic acid (glutamate, Glu), glycine (Gly), histidine (His), isoleucine (Ile), leucine (Leu), lysine (Lys), methionine (Met), phenylalanine (Phe), proline (Pro), serine (Ser), threonine (Thr), tryptophan (Trp), tyrosine (Tyr) and valine (Val).
[0011] In certain embodiments of the present application, the flavoring composition comprises a tripeptide comprising a residue of pyroglutamic acid (pGlu) in combination with an amino acid selected from the group consisting of a valine (Val), leucine (Leu), isoleucine (Ile), cysteine (Cys) and proline (Pro); and a third amino acid. In certain embodiments, the third amino acid is a hydrophobic amino acid residue. In certain embodiments, the hydrophobic amino acid is selected from the group consisting of glycine (Gly), alanine (Ala), valine (Val), leucine (Leu), isoleucine (Ile), proline (Pro), phenylalanine (Phe) , methionine (Met), tyrosine (Tyr) and tryptophan (Trp). In certain embodiments, the third amino acid residue is selected from the group consisting of alanine (Ala), arginine (Arg), asparagine (Asn), aspartic acid (aspartate, Asp), cysteine (Cys), glutamine (Gin) , glutamic acid (glutamate, Glu), glycine (Gly), histidine (His), isoleucine (Ile), leucine (Leu), lysine (Lys), methionine (Met), phenylalanine (Phe), proline (Pro), serine (Ser), threonine (Thr), tryptophan (Trp), tyrosine (Tyr) and valine (Val).
[0012] In certain embodiments of the present application, the flavoring composition comprises a dipeptide comprising a residue of Y-glutamic acid (YGIU) and a second amino acid. In certain embodiments, the second amino acid is a hydrophobic amino acid residue. In certain embodiments, the hydrophobic amino acid is selected from the group consisting of glycine (Gly), alanine (Ala), valine (Val), leucine (Leu), isoleucine (Ile), proline (Pro), phenylalanine (Phe) , methionine (Met), tyrosine (Tyr) and tryptophan (Trp). In certain embodiments, the second amino acid residue is selected from the group consisting of alanine (Ala), arginine (Arg), asparagine (Asn), aspartic acid (aspartate, Asp), cysteine (Cys), glutamine (Gin) , glutamic acid (glutamate, Glu), glycine (Gly), histidine (His), isoleucine (Ile), leucine (Leu), lysine (Lys), methionine (Met), phenylalanine (Phe), proline (Pro), serine (Ser), threonine (Thr), tryptophan (Trp), tyrosine (Tyr) and valine (Val).
[0013] In certain embodiments of the present application, the flavoring composition comprises a tripeptide comprising a residue of Y-glutamic acid (YGIU) in combination with an amino acid selected from the group consisting of a valine (Val), leucine (Leu ), isoleucine (Ile), cysteine (Cys) and proline (Pro); and a third amino acid. In certain embodiments, the third amino acid is a hydrophobic amino acid residue. In certain embodiments, the hydrophobic amino acid is selected from the group consisting of glycine (Gly), alanine (Ala), valine (Val), leucine (Leu), isoleucine (Ile), proline (Pro), phenylalanine (Phe) , methionine (Met), tyrosine (Tyr) and tryptophan (Trp). In certain embodiments, the third amino acid residue is selected from the group consisting of alanine (Ala), arginine (Arg), asparagine (Asn), aspartic acid (aspartate, Asp), cysteine (Cys), glutamine (Gin) , glutamic acid (glutamate, Glu), glycine (Gly), histidine (His), isoleucine (Ile), leucine (Leu), lysine (Lys), methionine (Met), phenylalanine (Phe), proline (Pro), serine (Ser), threonine (Thr), tryptophan (Trp), tyrosine (Tyr) and valine (Val).
[0014] In certain modalities of the application, the tripeptide flavoring composition comprises the amino acids pyroglutamic acid, valine and leucine (iglo-Val-Leu).
[0015] In certain application modalities, the tripeptide flavoring composition comprises the amino acids pyroglutamic acid, valine and valine (pGlu-Val-Val).
[0016] In certain application modalities, the tripeptide flavoring composition comprises the amino acids pyroglutamic acid, valine and cysteine (pGlu-Val-Cys).
[0017] In certain application modalities, the dipeptide flavoring composition comprises the amino acids pyroglutamic acid and valine (pGlu-Val). In certain order modalities, the dipeptide flavoring composition comprises the amino acids pyroglutamic acid and cysteine (pGlu-Cys). In certain order modalities, the tripeptide flavoring composition comprises the amino acids pyroglutamic acid, cysteine and glycine (pGlu-Cys-Gly).
[0018] In certain modalities of the application, the tripeptide flavoring composition comprises the amino acids pyroglutamic acid, cysteine and cysteine (pGlu-Cys-Cys).
[0019] In certain application modalities, the tripeptide flavoring composition comprises the amino acids pyroglutamic acid, cysteine and valine (pGlu-Cys-Val).
[0020] In certain order modalities, the flavoring peptide composition is selected from the group consisting of Phe-Leu/Ile, Leu/Ile-Val-Glu, Phe-Val-Asp, Val-Asp-Leu/Ile- Leu/Ile, Leu-Phe-Arg-Val, Phe-Phe, Val-Phe-Val, Phe-Leu/Ile-Val, 11-OH-hydroxyjasmonic acid, Leu/Ile-Leu/Ile-Gly, Phe-Leu /Ile-Gly, Phe-Asp-Val, Phe-Tyr, Leu/Ile-Val, Phe-Leu/Ile, Gln-Val-Leu, Glu-Val-Leu, pGlu-Phe, pGlu-Gly-Ala-Ile -Phe, pGlu-Pro-Gln, pGlu-Pro-Ser, pGlu-Pro-Glu, pGlu-Pro, pGlu-Val-Leu-Leu, pGlu-Leu-Leu, pGlu-Val-Gln, pGlu-Val-Glu , pGlu-Val-Val-Val, pGlu-Val-Ile, pGlu-Val-Pro, pGlu-Val-Ala, pGlu-Leu, pGlu-Val-Gly, YGlu-Val-Gly, yGlu-Val. YGlu—Val—Leu, YGlu—Cys—Gly, and combinations thereof.
[0021] In certain embodiments, the present application provides methods of modifying the taste and/or taste of a food product, which comprises providing a flavoring composition, for example, a peptide compound such as, but not limited to, a dipeptide compound, a tripeptide compound, or combinations thereof, and mixing the flavoring composition with a food product.
[0022] In certain embodiments of the present application, the flavoring composition is mixed with a food product in an amount effective to provide a clean salty taste, wherein the salty taste is not associated with an umami taste. In certain embodiments, the flavoring composition is blended with a food product in an amount effective to increase or reduce a clean salty taste present in the food product.
[0023] In certain embodiments of the present application, the flavoring composition is mixed with a food product in an amount effective to provide an umami taste. In certain embodiments, the flavoring composition is mixed with a food product in an amount effective to increase or reduce an umami taste present in the food product.
[0024] In certain embodiments of the present application, the flavoring composition is mixed with a food product in an amount effective to provide a bitter taste. In certain embodiments, the flavoring composition is mixed with a food product in an amount effective to increase or reduce a bitter taste present in the food product.
[0025] In certain embodiments of the present application, the flavoring composition is blended with a food product in an amount effective to provide an astringent mouthfeel. In certain embodiments, the flavoring composition is mixed with a food product in an amount effective to increase or reduce an astringent mouthfeel present in the food product.
[0026] In certain modalities, the flavoring composition is mixed with a food product at a concentration of about 0.1 to about 100 ppm (parts per million), and values in between. In certain embodiments, the flavoring composition is blended with a food product at a concentration of from about 0.1 to about 50 ppm, and values in between. In certain embodiments, the flavoring composition is blended with a food product at a concentration of from about 0.1 to about 10 ppm, and values in between.
[0027] In certain embodiments, the flavoring composition is mixed with a food product at a concentration of from about 0.1 to about 100 ppm, or from about 1 to about 90 ppm, or from about 10 to about 80 ppm, or from about 20 to about 70 ppm, or from about 30 to about 60 ppm, or from about 40 to about 50 ppm, and values in between.
[0028] In certain embodiments, the flavoring composition is mixed with a food product at a concentration of from about 0.1 to about 1 ppm, from about 1 to about 5 ppm, from about 5 to about 10 ppm , from about 10 to about 15 ppm, from about 15 to about 20 ppm, from about 20 to about 25 ppm, from about 25 to about 30 ppm, from about 30 to about 35 ppm , from about 35 to about 40 ppm, from about 40 to about 45 ppm, from about 45 to about 50 ppm, from about 50 to about 55 ppm, from about 55 to about 60 ppm , from about 60 to about 65 ppm, from about 65 to about 70 ppm, from about 70 to about 75 ppm, from about 75 to about 80 ppm, from about 80 to about 85 ppm , from about 85 to about 90 ppm, from about 90 to about 95 ppm, or from about 95 to about 100 ppm, and values in between.
[0029] In certain modalities, the flavoring composition is mixed with a food product at a concentration of about 0.01 to about 10000 ppb (parts per billion), and values in between. In certain embodiments, the flavoring composition is blended with a food product at a concentration of from about 0.1 to about 1000 ppb, and values in between. In certain embodiments, the flavoring composition is mixed with a food product at a concentration of from about 1 to about 100 ppb, and values in between. In certain embodiments, the flavoring composition is blended with a food product at a concentration of from about 10 to about 50 ppb, and values in between. In certain embodiments, the flavoring composition is blended with a food product at a concentration of from about 0.1 to about 10 ppb, and values in between.
[0030] In certain embodiments, the flavoring composition is mixed with a food product at a concentration of from about 0.1 to about 10,000 ppb, or from about 1 to about 5000 ppb, or from about 10 to about 2000 ppb, or from about 20 to about 1500 ppb, or from about 30 to about 1000 ppb, or from about 40 to about 500 ppb, or from about 50 to about 250 ppb, or from about from 60 to about 200 ppb, or from about 70 to about 150 ppb, or from about 80 to about 100 ppb, and values in between.
[0031] In certain embodiments, the flavoring composition is mixed with a food product at a concentration of from about 0.1 to about 1 ppb, from about 1 to about 5 ppb, from about 5 to about 10 ppb , from about 10 to about 15 ppb, from about 15 to about 20 ppb, from about 20 to about 25 ppb, from about 25 to about 30 ppb, from about 30 to about 35 ppb, from about 35 to about 40 ppb, from about 40 to about 45 ppb, from about 45 to about 50 ppb, from about 50 to about 55 ppb, from about 55 to about 60 ppb, from about 60 to about 65 ppb, from about 65 to about 70 ppb, from about 70 to about 75 ppb, from about 75 to about 80 ppb, from about 80 to about 85 ppb, from about 85 to about 90 ppb, from about 90 to about 95 ppb, from about 95 to about 100 ppb, from about 100 to about 150 ppb, from about 150 to about 200 ppb, from about 200 to about 250 ppb, from about 250 to about 300 ppb, from about 300 to about 350 ppb, from about 350 to about 400 ppb, from about 400 to about 450 ppb, from about 450 to about 500 ppb, from about 500 to about 550 ppb, from about 550 to about 600 ppb, from about 600 to about 650 ppb, from about 650 to about 700 ppb, from about 700 to about 750 ppb, from about 750 to about 800 ppb, from about 800 to about 850 ppb, from about 850 to about 900 ppb, from about 900 to about 950 ppb, or from about 950 to about 1000 ppb, and values in between.
[0032] In certain embodiments, the flavoring composition is mixed with a food product at a concentration of about 0.1 ppb, 0.5 ppb, 1 ppb, 10 ppb, 40 ppb, 50 ppb, 100 ppb, 250 ppb, 267 ppb, 1000 ppb or 1150 ppb, and values in between.
[0033] In certain modalities, the flavoring composition is mixed with a food product at a concentration of about 0.1 to about 100 ppt (parts per trillion), and values in between. In certain embodiments, the flavoring composition is blended with a food product at a concentration of from about 0.1 to about 50 ppt, and values in between. In certain embodiments, the flavoring composition is blended with a food product at a concentration of from about 0.1 to about 10 ppt, and values in between.
[0034] In certain embodiments, the flavoring composition is mixed with a food product at a concentration of from about 0.1 to about 100 ppt, or from about 1 to 15 to about 90 ppt, or from about 10 to about from 80 ppt, or from about 20 to about 70 ppt, or from about 30 to about 60 ppt, or from about 40 to about 50 ppt, and values in between.
[0035] In certain embodiments, the flavoring composition is mixed with a food product at a concentration of from about 0.1 to about 1 ppt, from about 1 to about 5 ppt, from about 5 to about 10 ppt , from about 10 to about 15 ppt, from about 15 to about 20 ppt, from about 20 to about 25 ppt, from about 25 to about 30 ppt, from about 30 to about 35 ppt , from about 35 to about 40 ppt, from about 40 to about 45 ppt, from about 45 to about 50 ppt, from about 50 to about 55 ppt, from about 55 to about 60 ppt , from about 60 to about 65 ppt, from about 65 to about 70 ppt, from about 70 to about 75 ppt, from about 75 to about 80 ppt, from about 80 to about 85 ppt , from about 85 to about 90 ppt, from about 90 to about 95 ppt, or from about 95 to about 100 ppt, and values in between.
[0036] In certain modalities, the flavoring composition is mixed with a food product in a concentration of about 0.0001 to about 99.9% weight/weight (w/w), and values in between. In certain embodiments, the flavoring composition is blended with a food product at a concentration of from about 0.0001 to about 1.0% w/w, and values in between. In certain embodiments, the flavoring composition is blended with a food product at a concentration of from about 0.0001 to about 0.5% w/w, and values in between.
[0037] In certain embodiments, the flavoring composition is mixed with a food product at a concentration of from about 0.0001 to about 99.9% w/w, or from 0.001 to about 99% w/w, or from about 0.01 to about 95% w/w, or about 0.1 to about 90% w/w, or about 0.5 to about 85% w/w, or about about 1 to about 80% w/w, or from about 1.5 to about 75% w/w, or from about 2 to about 70% w/w, or from about 2.5 to about 65% w/w, or from about 3 to about 60% w/w, or from about 3.5 to about 55% w/w, or from about 4 to about 50% w/w, or from about 5 to about 45% w/w, or from about 10 to about 40% w/w, or from about 15 to about 35% w/w, or from about 20 to about 30% w/w, and values in between.
[0038] In certain embodiments, the flavoring composition comprises a pGlu-Val-Leu, pGlu-Val, pGlu-Val-Val, pGlu-Val-Cys or pGlu-Pro-Glu peptide, or combinations thereof, wherein the peptide , or combination of peptides, is mixed with a food product at a concentration of about 0.1 ppb, 0.5 ppb, 1 ppb, 10 ppb, 40 ppb or 50 ppb.
[0039] In certain embodiments, the flavoring composition comprises a pGlu-Val-Leu peptide, wherein the peptide is mixed with a food product at a concentration of about 0.1 ppb, 0.5 ppb, 1 ppb, 10 ppb , 40 ppb, 50 ppb, 250 ppb, 267 ppb, 1000 ppb or 1150 ppb.
[0040] In certain embodiments, the flavoring composition comprises a pGlu-Val-20 Cys peptide, wherein the peptide is mixed with a food product at a concentration of about 1 ppb, 10 ppb, 100 ppb or 1000 ppb.
[0041] In certain embodiments, the flavoring composition comprises a pGlu-Cys, Glu-Cys-Gly, pGlu-Cys-Cys or pGlu-Cys-Val peptide, or combinations thereof, wherein the peptide, or combination of peptides, is mixed with a food product at a concentration of about 1 ppb, 10 ppb or 100 ppb.
[0042] In certain embodiments of the present application, the flavoring composition is mixed with a food product in an amount effective to modulate, enhance or reduce the flavor profile of an edible composition.
[0043] In certain embodiments of the present application, the flavoring composition is mixed with a food product in an amount effective to modulate, enhance or reduce the flavor profile of an edible composition.
[0044] In certain embodiments of the present application, the flavoring composition is mixed with a food product in an amount effective to modulate, enhance or reduce the texture profile of an edible composition.
[0045] In certain embodiments of the present application, the flavoring composition is mixed with a food product comprising a salt, for example, sodium chloride and/or potassium chloride, wherein the flavoring composition is mixed in an effective amount to provide a clean salty taste while reducing the salt concentration in the food product. In certain embodiments, the concentration of salt in the food product is reduced between about 1 and about 99%, between about 10 and about 90%, between about 20 and about 80%, between about 30 and about 70%, between about 40 and about 60%, or about 50% compared to a food product that has not been mixed with the flavoring composition. In certain embodiments, the concentration of salt in the food product is reduced by about 75% or less, about 50% or less, about 25% or less, or about 10% or less, compared to a food product that does not it was mixed with flavoring composition.
[0046] In other embodiments, the flavoring composition is blended in an amount effective to provide a clear salty flavor of greater intensity without increasing the concentration of salt in the food product. While in still other embodiments, the flavoring composition is blended in an amount effective to provide a clean salty taste where the salt concentration in the food product could be below the flavor threshold necessary to perceive the salt content.
[0047] In certain embodiments of the present application, the flavoring composition is mixed with a food product in an amount effective to increase the salt content of the aftertaste.
[0048] In certain embodiments, the present application provides methods for preparing a flavoring composition. In certain embodiments, the methods comprise hydrolyzing a food product source, e.g. cocoa, wheat or soy, to produce a hydrolyzate comprising the flavoring composition. In certain embodiments, the hydrolyzate is mixed with a food product.
[0049] In certain embodiments the flavoring compositions of the present application are repaired from a food product source that is fractionated and/or extracted to form an enriched peptide composition comprising the peptides of the present application.
[0050] In certain embodiments, the flavoring compositions of the present application are prepared from a food product source that is hydrolyzed and fractionated and/or extracted to form an enriched peptide composition comprising the peptides of the present application.
[0051] In certain embodiments, the methods of preparing a flavoring composition comprise synthesizing a peptide flavoring composition such as, but not limited to, a dipeptide flavoring composition, tripeptide flavoring composition, or combinations thereof. In certain embodiments, the synthetic methods are synthetic synthetic methods.
[0052] The foregoing has broadly described the technical characteristics and advantages of the present application so that the following detailed description may be better understood. Additional ordering features and advantages will be described below to form the subject of the order claims. It should be appreciated by those skilled in the art that the specific design and modality described can be easily used as a basis for modifying or designing other structures to accomplish the same purposes as the present application. It is also to be understood by those skilled in the art that such equivalent constructions do not depart from the spirit and scope of the application as set out in the appended claims. The innovative features that are considered order characteristics for both your organization and method of operation, along with additional objectives and advantages will be better understood from the following description. BRIEF DESCRIPTION OF THE DRAWINGS
[0053] Figures 1A-B show a flowchart describing the chemosynthetic steps 20 (1A) and process technology (1B) of the method used to prepare a pGlu-Val-Leu tripeptide as described in Example 2.
[0054] Figure 2 shows a flowchart describing the stages of a flavor-guided fractionation of hydrolyzed cocoa powder (HCP).
[0055] Figure 3 shows the fractions of a hydrolyzed cocoa powder (HCP). The flavoring peptide Glu-Val-Leu was isolated from fraction 2, and pGlu-Val-Leu was isolated from fraction 6.
[0056] Figure 4 shows flavoring composition peptides isolated from salted fractions 4, 5 and 6 of hydrolyzed cocoa powder (HCP).
[0057] Figure 5 shows several compounds prepared by modifying the R group of the general structure
DETAILED DESCRIPTION
[0058] To date, there is still a need for a flavor modifier that can provide a desired level of clean salt content in various edible compositions. Additionally, there is still a need for a taste modifier that can provide an umami taste without a salty taste, and there is still a need for a taste modifier that can provide an umami taste at very low usage levels. The present application relates to flavoring compositions that include at least one, two, three, four, five or more peptide compounds. In certain non-limiting embodiments, the peptide is a dipeptide, tripeptide or combinations thereof. Flavoring compositions can be used to enhance or modify the flavor and/or taste of various edible compositions such as sweet products and savory products. Flavoring compositions can include combinations of compounds, and can be added to edible compositions in various delivery system formats. 1. DEFINITIONS
[0059] The terms used in this specification generally have common meanings in the art, within the context of this invention and in the specific context where each term is used. Certain terms are discussed below, or elsewhere in the specification, to provide additional guidance to the practitioner in describing the compositions and methods of the invention and how to make and use them.
[0060] As used herein, the use of the word "a" or "an" when used in conjunction with the term "comprises" in the claims and/or the specification may mean "a," but is also consistent with the meaning of "one or more," "at least one", and "one or more than one". Still additionally, the terms "has", "includes", "contains" and "comprises" are interchangeable and one skilled in the art is aware that these terms are indeterminate terms.
[0061] The term "about" or "approximately" means within an acceptable error range for the particular value as determined by an expert in the art, which will depend in part on how the value is measured or determined, i.e. , the limitations of the measurement system. For example, "about" can mean within 3 or more than 3 standard deviations as per practice in the art. Alternatively, "about" can mean a range of up to 20%, preferably up to 10%, more preferably up to 5%, most preferably up to 1% of a given value. Alternatively, particularly with respect to biological systems or processes, the term may mean within an order of magnitude, preferably within 5 times, and more preferably within 2 times, of a value.
[0062] As used herein, "taste" refers to a sensation caused by activation or inhibition of receptor cells in an individual's taste buds. In certain modalities, the flavor can be selected from the group consisting of sweet, sour, salty, bitter, kokumi and umami. In certain modalities, a taste is produced in an individual by a "gustatory stimulant." In certain modalities, a taste stimulant is a synthetic taste stimulant. In certain modalities, the taste stimulant is prepared from a natural source.
[0063] As used herein, "flavor profile" refers to a combination of flavors, such as one or more of a sweet, sour, salty, bitter, kokumi and/or umami flavor. In certain embodiments, a flavor profile is produced by one or more taste stimulants that are present in a composition in equal or different concentrations. In certain embodiments, a flavor profile refers to the intensity of a flavor or combination of flavors, for example, a sweet, sour, salty, bitter, kokumi and/or umami taste, as detected by an individual or any assay known in the art. . In certain modalities, modifying, altering or varying the combination of taste stimulants in a taste profile can change an individual's sensory experience.
[0064] As used herein, "taste" refers to one or more sensory stimuli, such as one or more of taste (gustatory), smell (olfactory), touch (tactile) and temperature (thermal) stimuli. The terms "taste" and "aroma" are synonymous and are used interchangeably. In certain non-limiting modalities, the sensory experience of an individual exposed to a taste can be classified as a characteristic experience for the particular taste. For example, a taste can be identified by the individual as, but is not limited to, a floral, citrus, berry, nutty, caramel, chocolate, spicy, smoky, cheesy, meaty, etc. taste. As used herein, a flavoring composition can be selected from a liquid, dry powder, spray, paste, suspension and any combination thereof. The taste can be a natural composition, an artificial composition, an identical nature, or any combination thereof.
[0065] As used herein, "taste profile" refers to a combination of sensory stimuli, for example, flavors such as sweet, sour, bitter, salty, kokumi and/or umami flavors, and/or olfactory, tactile and /or thermal. In certain modalities, the taste profile comprises one or more tastes that contribute to an individual's sensory experience. In certain modalities, modifying, altering or varying the combination of stimuli in a taste profile can change an individual's sensory experience.
[0066] As used herein, "texture profile" or "mouthfeel" refers to a physical and chemical interaction of composition in the mouth. The texture profile of a composition can include one or more textures, such as, for example, but not limited to, astringency, hardness, cohesion, viscosity, elasticity, adhesion, brittleness, chewiness, gummyness, moisture content, granulation, smoothness , oiliness and greasiness. In certain embodiments, the texture profile can comprise one or more texture features at the same or different strengths. In certain modalities, the texture profile can remain constant or change during a sensory experience, for example, from the initial perception of a composition on the palate, to the first bite, through chewing and, finally, the act of swallowing.
[0067] As used herein, "sensory experience" refers to an individual's sensory perception of a taste, flavor profile, taste, taste profile or texture profile.
[0068] As used here, "ppt" means parts per trillion and is a relative parameter of weight. One part per trillion is one picogram per gram, so a component that is present in 10 ppt is present in 10 picograms of the specific component per 1 gram of aggregate mixture.
[0069] As used here, "ppb" means parts per billion and is a relative weight parameter. One part per billion is one nanogram per gram, so a component that is present in 10 ppb is present in 10 nanograms of the specific component per 1 gram of aggregate mixture.
[0070] As used here, "ppm" means parts per million and is a relative weight parameter. One part per million is one microgram per gram, so a component that is present in 10 ppm is present in 10 micrograms of the specific component per 1 gram of aggregate mixture.
[0071] As used herein "mixing", for example, "mixing the peptide flavoring composition, dipeptide flavoring composition, tripeptide flavoring composition, or combinations thereof of the present application with a food product" refers to the process in which the flavoring composition it is mixed or added to the finished product or mixed with some or all of the product components during product formation or some combination of these steps. When used in the context of mixing, the term "product" refers to the product of any of its components. This mixing step may include a process selected from the step of adding the flavoring composition to the product, spraying the flavoring composition onto the product, coating the flavoring composition onto the product, suspending the product in the flavoring composition, painting the flavoring composition onto the product, pasting the flavoring composition onto the product, encapsulating the product with the flavoring composition, mixing the flavoring composition with the product, and any combination thereof. The flavoring composition can be a liquid, dry powder, spray, paste, suspension and any combination thereof.
[0072] As used herein "food product" refers to an ingestible product, such as, but not limited to, human food, animal feed (domestic), and pharmaceutical compositions.
[0073] As used herein "flavorizing composition" refers to at least one, two, three, four, five or more compounds or biologically acceptable salts thereof that modulate, even enhance, multiply, potentiate, reduce, suppress, or induce, the tastes, odors and/or tastes of a natural or synthetic taste stimulant, flavoring agent, flavor profile, taste profile and/or texture profile in an animal or a human. In certain embodiments, the flavoring composition comprises a combination of compounds or includes one or more excipients.
[0074] As used herein "spicy flavor" refers to a savory, "mouthwatering" sensation. In certain embodiments, a savory taste is induced by one or more combinations of umami taste stimulants, for example, MSG (monosodium glutamate) in an animal or a human.
[0075] In certain embodiments, "wet soup grade" means wet/liquid soups regardless of container concentration, including frozen soups. For the purpose of this definition "soup(s)" means a food prepared from meat, chicken, fish, vegetables, grains, fruit and/or other ingredients, cooked in a liquid that may include visible pieces of some or all of these ingredients. This can be transparent (like a broth) or thick (like a thick soup), smooth, pasty or chunky, ready to serve, semi-condensed or condensed and can be served hot or cold, as a first course or as the main course of a meal or as a snack between meals (consumed as a drink). Soup can be used as an ingredient to prepare other components of the meal and can range from broths (consomme) to sauces (creamy or cheese-based soups).
[0076] As used herein, "dehydrated and culinary food category" means: (i) cooking auxiliary products such as: powders, granules, pastes, concentrated liquid products, including concentrated bouillon, bouillon and bouillon-like products in pressed cubes, tablets or powder or granular form, which are sold separately as a finished product or as an ingredient within a product, sauces and recipe mixes (regardless of technology); (ii) meal solution products such as: dehydrated and freeze-dried soups, including dehydrated soup mixes, dehydrated instant soups, dehydrated ready-to-cook soups, dehydrated preparations or ready-to-eat dishes, meals and individual dishes that include pasta dishes, potatoes and rice; and (iii) meal enrichment products such as: condiments, marinades, salad dressings, salad toppings, sauces, batters, batters, shelf stable pastes, barbecue sauces, recipe mixes, concentrates, sauces or sauce mixtures, including salad recipe mixes, sold as a finished product or as an ingredient within a product, whether dehydrated, liquid or frozen.
[0077] As used herein, "beverage category" means beverages, beverage mixes and concentrates, including, but not limited to, ready-to-drink alcoholic and non-alcoholic beverages and dry powder. Other examples of foods and beverages in which the compounds according to the application may be incorporated, including by way of example, carbonated and non-carbonated beverages, for example, carbonated drinks, fruit or vegetable juices, alcoholic and non-alcoholic beverages, confectionery, for example, salad dressings, and other condiments, cereal, and other breakfast foods, canned fruit and fruit sauces, and the like.
[0078] As used herein, "frozen food category" means refrigerated or frozen food products. Non-limiting examples of frozen food category food products include ice cream, impulse ice cream, single serving milk ice cream, single serving water ice cream, multi-pack milk ice cream, water ice cream multi-pack, take-home ice cream, take-home milk-based ice cream, ice cream desserts, ice cream sticks, water-based take-home ice cream, frozen yogurt, artisan ice cream, frozen ready meals, frozen pizza, chilled pizza, frozen soup, frozen pasta, frozen processed red meat, frozen processed chicken, frozen processed fish/seafood, frozen vegetables, frozen processed vegetables, frozen meat substitutes, frozen potatoes, frozen baked goods and desserts frozen.
[0079] As used herein, "snack category" generally refers to any food that can be a casual light meal that includes, but is not limited to, sweet and savory snacks and bar snacks. Examples of snacks include, but are not limited to, fruit snacks, chips/chips, extruded snacks, tortilla/corn chips, popcorn, pretzels, nuts, and other sweet and savory snacks. Examples of snack bars include, but are not limited to, granola/muesli bars, breakfast bars, energy bars, fruit bars and other snack bars.
[0080] As used herein, "meat food product" generally refers to a food product made by processing the edible remains of any dead animal, including birds, fish, crustaceans, molluscs and mammals. Meat food products include, without limitation, for example, prepared beef, lamb, pork, chicken or seafood products. For example, meat food products include bologna type bologna, sausages, sausage, snacks, cold cuts, breads, bacon, meatballs, fish sticks, fish baits, and ground meats, for example, meat rolls, meatballs and hamburgers.
[0081] As used herein, "simulated meat food product" includes, without limitation, for example, a meat alternative, meat analogue, soy hamburger, bologna soy mortadella, frankfurt soy sausage, soy sausage , soy breads, soy bacon and soy meatball.
[0082] As used herein, "source of food product" generally refers to the raw materials from which a food product is made. In certain embodiments, the food product source is a vegetable, fruit or any other plant material. In certain embodiments, the plant material is cocoa, cocoa beans, or cocoa liquor. In other embodiments, the food product source comprises the remains of any dead animal, including birds, fish, crustaceans, molluscs and mammals. 2. PEPTIDE COMPOUNDS
[0083] The present application relates to flavoring compositions that include at least one, two, three, four, five or more peptide compounds. In certain non-limiting embodiments, the peptide is a dipeptide, tripeptide or combinations thereof. Flavoring compositions can be used to enhance or modify the flavor or taste of various edible compositions such as sweet products and savory products. Flavoring compositions can include combinations of compounds, and can be added to edible compositions in various delivery system formats.
[0084] In certain embodiments of the present application, the flavoring composition comprises a dipeptide comprising a pyroglutamic acid residue (pGlu) and a second amino acid residue. In certain embodiments, the second amino acid is a hydrophobic amino acid residue. In certain embodiments, the hydrophobic amino acid is selected from the group consisting of glycine (Gly), alanine (Ala), valine (Val), leucine (Leu), isoleucine (Ile), proline (Pro), phenylalanine (Phe) , methionine (Met), tyrosine (Tyr) and tryptophan (Trp). In certain embodiments, the second amino acid residue is selected from the group consisting of alanine (Ala), arginine (Arg), asparagine (Asn), aspartic acid (aspartate, Asp), cysteine (Cys), glutamine (Gin) , glutamic acid (glutamate, Glu), glycine (Gly), histidine (His), isoleucine (Ile), leucine (Leu), lysine (Lys), methionine (Met), phenylalanine (Phe), proline (Pro), serine (Ser), threonine (Thr), tryptophan (Trp), tyrosine (Tyr) and valine (Val).
[0085] In certain embodiments of the present application, the flavoring composition comprises a tripeptide comprising a residue of pyroglutamic acid (pGlu) in combination with an amino acid selected from the group consisting of a valine (Val), leucine (Leu), isoleucine (Ile), cysteine (Cys) and proline; and a third amino acid residue. In certain embodiments, the third amino acid is a hydrophobic amino acid residue. In certain embodiments, the hydrophobic amino acid is selected from the group consisting of glycine (Gly), alanine (Ala), valine (Val), leucine (Leu), isoleucine (Ile), proline (Pro), phenylalanine (Phe) , methionine (Met), tyrosine (Tyr) and tryptophan (Trp). In certain embodiments, the third amino acid residue is selected from the group consisting of alanine (Ala), arginine (Arg), asparagine (Asn), aspartic acid (aspartate, Asp), cysteine (Cys), glutamine (Gin) , glutamic acid (glutamate, Glu), glycine (Gly), histidine (His), isoleucine (Ile), leucine (Leu), lysine (Lys), methionine (Met), phenylalanine (Phe), proline (Pro), serine (Ser), threonine (Thr), tryptophan (Trp), tyrosine (Tyr) and valine (Val).
[0086] In certain embodiments of the present application, the flavoring composition comprises a dipeptide comprising a residue of Y-glutamic acid (YGIU) and a second amino acid. In certain embodiments, the second amino acid is a hydrophobic amino acid residue. In certain embodiments, the hydrophobic amino acid is selected from the group consisting of glycine (Gly), alanine (Ala), valine (Val), leucine (Leu), isoleucine (Ile), proline (Pro), phenylalanine (Phe) , methionine (Met), tyrosine (Tyr) and tryptophan (Trp). In certain embodiments, the second amino acid residue is selected from the group consisting of alanine (Ala), arginine (Arg), asparagine (Asn), aspartic acid (aspartate, Asp), cysteine (Cys), glutamine (Gin) , glutamic acid (glutamate, Glu), glycine (Gly), histidine (His), isoleucine (Ile), leucine (Leu), lysine (Lys), methionine (Met), phenylalanine (Phe), proline (Pro), serine (Ser), threonine (Thr), tryptophan (Trp), tyrosine (Tyr) and valine (Val).
[0087] In certain embodiments of the present application, the flavoring composition comprises a tripeptide comprising a residue of Y-glutamic acid (YGlu) in combination with an amino acid selected from the group consisting of a valine (Val), leucine (Leu ), isoleucine (Ile), cysteine (Cys) and proline (Pro); and a third amino acid. In certain embodiments, the third amino acid is a hydrophobic amino acid residue. In certain embodiments, the hydrophobic amino acid is selected from the group consisting of glycine (Gly), alanine (Ala), valine (Val), leucine (Leu), isoleucine (Ile), proline (Pro), phenylalanine (Phe) , methionine (Met), tyrosine (Tyr) and tryptophan (Trp). In certain embodiments, the third amino acid residue is selected from the group consisting of alanine (Ala), arginine (Arg), asparagine (Asn), aspartic acid (aspartate, Asp), cysteine (Cys), glutamine (Gin) , glutamic acid (glutamate, Glu), glycine (Gly), histidine (His), isoleucine (Ile), leucine (Leu), lysine (Lys), methionine (Met), phenylalanine (Phe), proline (Pro), serine (Ser), threonine (Thr), tryptophan (Trp), tyrosine (Tyr) and valine (Val).
[0088] In certain modalities of the application, the tripeptide flavoring composition comprises the amino acids pyroglutamic acid, valine and leucine (pGlu-Val-Leu). In certain embodiments, the tripeptide pGlu-Val-Leu has a molecular weight of 341.41.
[0089] In certain modalities, the tripeptide flavoring composition comprises the amino acids pyroglutamic acid, valine and valine (pGlu-Val-Val).
[0090] In certain modalities, the tripeptide flavoring composition comprises the amino acids pyroglutamic acid, valine and cysteine (pGlu-Val-Cys).
[0091] In certain modalities, the dipeptide flavoring composition comprises the amino acids pyroglutamic acid and valine (pGlu-Val).
[0092] In certain modalities of the application, the dipeptide flavoring composition comprises the amino acids pyroglutamic acid and cysteine (pGlu-Cys).
[0093] In certain modalities of the application, the tripeptide flavoring composition comprises the amino acids pyroglutamic acid, cysteine and glycine (pGlu-Cys-Gly).
[0094] In certain modalities of the application, the tripeptide flavoring composition comprises the amino acids pyroglutamic acid, cysteine and cysteine (pGlu-Cys-Cys).
[0095] In certain application modalities, the tripeptide flavoring composition comprises the amino acids pyroglutamic acid, cysteine and valine (pGlu-Cys-Val).
[0096] In certain order modalities, the flavoring peptide composition is selected from the group consisting of Phe-Leu/Ile, Leu/Ile-Val-Glu, Phe-Val-Asp, Val-Asp-Leu/Ile- Leu/Ile, Leu-Phe-Arg-Val, Phe-Phe, Val-Phe-Val, Phe-Leu/Ile-Val, 11-OH-hydroxyjasmonic acid, Leu/Ile-5 Leu/Ile-Gly, Phe- Leu/Ile-Gly, Phe-Asp-Val, Phe-Tyr, Leu/Ile-Val, Phe-Leu/Ile, Gln-Val-Leu, Glu-Val-Leu, pGlu-Phe, pGlu-Gly-Ala- Ile-Phe, pGlu-Pro-Gln, pGlu-Pro-Ser, pGlu-Pro-Glu, pGlu-Pro, pGlu-Val-Leu-Leu, pGlu-Leu-Leu, pGlu-Val-Gln, pGlu-Val- Glu, pGlu-Val-Val-Val, pGlu-Val-Ile, pGlu-Val-Pro, pGlu-Val-Ala, pGlu-Leu, pGlu-Val-Gly, YGlu-Val-Gly, yGlu-Val. YGlu—Val—Leu, YGlu—Cys—Gly and 10 combinations thereof.
[0097] In certain embodiments of the present application, the flavoring composition comprises a peptide comprising one, two, three, four, five or more amino acids independently selected from the group consisting of glycine (Gly), alanine (Ala), valine (Val), leucine 15 (Leu), isoleucine (Ile), proline (Pro), arginine (Arg), asparagine (Asn), aspartic acid (aspartate, Asp), cysteine (Cys), glutamine (Gln), glutamic acid (glutamate, Glu), histidine (His), lysine (Lys), methionine (Met), phenylalanine (Phe), serine (Ser), threonine (Thr), tryptophan (Trp) and tyrosine (Tyr).
[0098] In certain embodiments of the present application, the flavoring composition comprises a peptide comprising a compound of formula I;

[0099] where R is selected from the group consisting of:


[00100] and combinations thereof.
In certain embodiments, the peptide compounds of the present application comprise a salt of the peptide, for example, but not limited to, an acetate salt, a TFA salt, or a formate salt. In certain embodiments, the peptide salt comprises a (-) anion (for example, but not limited to, Cl-,Br-, O2-, CO32-, HCO3-, OH-, NO3-, PO43-, SO42- , CH3COO-, HCOO., C2O42- and CN-) bonded through an ionic bond with a (+) cation (eg, but not limited to, Al3+, Ca2+, Na+, K+, Cu2+, H+, Fe3+, Mg2+ , Ag+, NH4+, H3O+, Hg22+). In other embodiments, the peptide salt comprises a (+) cation bonded through an ionic bond with a (-) anion.
[00102] In certain modalities, the ionic species of the peptide salt act in conjunction with other ionic taste stimulants to modify a sensory impression of said taste stimulants. For example, in some embodiments, the peptide compound is combined with NaCl and/or KCl to provide a salty taste impression that has a higher intensity level than a composition comprising NaCl and/or KCl in the absence of the peptide.
[00103] In certain embodiments, the peptide compound can be combined with a salt or salt mixture. The salt or salt mixture can comprise inorganic, organic, monoatomic as well as polyatomic ions. In certain embodiments, the salts are non-toxic and edible. In certain embodiments, the salt or salt mixture consists of inorganic salts, for example, inorganic salts comprising halogen anions or phosphate ions, alkali metal or alkaline earth salts. In certain embodiments, salts are cationic salts such as, but not limited to, NaCl, KCI and Na3PO4. In certain embodiments, salts are anionic salts with, but not limited to, acetate salt, TFA salt, and formate salt. 3. FLAVORIZING COMPOSITIONS
[00104] The flavoring compositions of the present application can be used to enhance or modify the sensory experience of various edible compositions such as sweet products and savory products. Flavoring compositions can include combinations of compounds, and can be added to edible compositions in various delivery system formats.
[00105] In certain embodiments, the application refers to methods for modulating the taste of an edible product comprising: a) providing at least one edible food product, or a precursor thereof, and b) combining the edible food product or precursor of the even with at least an amount that modulates the salty taste, umami, kokumi, bitter, astringent, stony/mineral, sweet, sour, metallic, dormant and/or spicy of at least one, two, three, four, five or more composition flavoring(s), or any of its subgenres, for example, one, two, three, four, five or more peptide compounds, such as dipeptide compound(s) and/or tripeptide compound(s)( s), or an edibly acceptable salt thereof, to form a modified edible food product.
[00106] In certain modalities, the flavoring compositions of the present application can enhance the salty taste, umami taste, bitter taste, sweet taste, sour taste, kokumi taste, stone/mineral taste, metallic taste, numbness in the mouth, astringent sensation in the mouth and/or salty taste of a food product, such as, for example, an edible composition that includes animal feed, pharmaceutical compositions and human food, such as soup, a confectionery and/or a snack. In certain embodiments, the flavoring compositions of the present application can be used to modify, enhance or reduce salty taste, umami taste, bitter taste, sweet taste, sour taste, kokumi taste, stone/mineral taste, metallic taste, numb mouthfeel , astringent mouthfeel and/or salty taste of one or more of the following subgenres of edible compositions: confectionery, bakery products, ice cream, dairy products, savory snacks, snack bars, meal replacement products, ready meals, soups, pasta , noodles, canned foods, frozen foods, dry foods, refrigerated foods, oils and fats, baby foods, or pastes, or a mixture thereof.
[00107] In certain order modalities, an edible composition may be produced containing a sufficient amount of at least one, two, three, four, five or more flavoring composition(s), or its various subgenres described here, by example, peptide compound(s), such as dipeptide compound(s) and/or tripeptide compound(s), to produce a composition that has desired taste, flavor and/or mouthfeel characteristics such as "salty" and/or "umami" and/or "kokumi" and/or "spicy" and/or "bitter" and/or "sweet" and/or "sour" and/or "stoney/mineral" and/ or "metallic" and/or "dormant" and/or "astringent".
[00108] In certain embodiments, at least an amount of flavor and/or taste and/or mouthfeel modulation of one, two, three, four, five or more flavoring compositions of the present application may be added to the edible food product, so that the edible food product modified in flavor and/or taste and/or mouthfeel, for example, salty and/or spicy, has a taste and/or taste and/or mouthfeel, for example, salty taste and/or increased or reduced seasoning, as compared to the edible food product prepared without the flavoring composition, as determined by humans or animals in general, or in the case of a formulation test, as determined by a flavor panel of at least one , two, three, four, five or more human taste testers, by procedures known in the art.
[00109] In certain embodiments of the present application, the flavoring composition is added to a food product in an amount effective to provide a clean salty taste. In certain modalities, the salty taste is not associated with an umami taste.
[00110] In certain embodiments of the present application, the flavoring composition is added to a food product in an amount effective to increase the aftertaste salt content.
[00111] In certain embodiments of the present application, the flavoring composition is mixed with a food product comprising a salt, for example, sodium chloride and/or potassium chloride, wherein the flavoring composition is mixed in an effective amount to provide a clean salty taste while reducing the salt concentration in the food product. In certain embodiments, the concentration of salt in the food product is reduced between about 1 and about 99%, between about 10 and about 90%, between about 20 and about 80%, between about 30 and about 70%, between about 40 and about 60%, or about 50% compared to a food product that has not been mixed with the flavoring composition.
[00112] In certain order modalities, an edible composition may be produced containing a sufficient amount of at least one, two, three, four, five or more flavoring composition(s), or its various subgenres described here, by example, peptide compound(s), such as dipeptide compound(s) and/or tripeptide compound(s), to produce a composition that has the desired taste or flavor characteristics such as an "umami" flavor ".
[00113] In certain embodiments, at least an umami flavor modulation amount of one, two, three, four, five or more flavoring compositions of the present application may be added to the edible food product, such that the edible food product modified by umami flavor has an increased or reduced umami taste as compared to the edible food product prepared without the flavoring composition, as determined by humans or animals in general, or in the case of formulation testing, as determined by a flavor panel of at least one, two, three, four, five or more human taste testers, by procedures known in the art.
[00114] In certain embodiments of the present application, the flavoring composition is added to a food product in an amount effective to provide an umami taste.
[00115] In certain order modalities, an edible composition may be produced containing a sufficient quantity of at least one, two, three, four, five or more flavoring composition(s), or its various subgenres described here, by example, peptide compound(s), such as dipeptide compound(s) and/or tripeptide compound(s), to produce a composition that has the desired taste or flavor characteristics such as a "bitter" taste ".
[00116] In certain embodiments, at least a bitter taste modulation amount of one, two, three, four, five or more flavoring compositions of this application may be added to the edible food product, such that the edible food product modified by bitter taste has an increased or reduced bitter taste as compared to the edible food product prepared without the flavoring composition, as determined by humans or animals in general, or in the case of formulation testing, as determined by a flavor panel of at least one, two, three, four, five or more human taste testers, by procedures known in the art.
[00117] In certain embodiments of the present application, the flavoring composition is added to a food product in an amount effective to provide a bitter taste.
[00118] In certain order modalities, an edible composition may be produced containing a sufficient quantity of at least one, two, three, four, five or more flavoring composition(s), or its various subgenres described here, by example peptide compound(s), such as dipeptide compound(s) and/or tripeptide compound(s), to produce a composition having the desired taste or flavor characteristics such as a "sweet" taste .
[00119] In certain embodiments, at least a sweet flavor modulation amount of one, two, three, four, five or more flavoring compositions of this application may be added to the edible food product, such that the edible food product modified by sweet taste has an increased or reduced sweet taste as compared to the edible food product prepared without the flavoring composition, as determined by humans or animals in general, or in the case of a formulation test, as determined by a flavor panel of at least one, two, three, four, five or more human taste testers, by procedures known in the art.
[00120] In certain embodiments of the present application, the flavoring composition is added to a food product in an amount effective to provide a sweet taste.
[00121] In certain order modalities, an edible composition may be produced containing a sufficient quantity of at least one, two, three, four, five or more flavoring composition(s), or its various subgenres described here, by example peptide compound(s), such as dipeptide compound(s) and/or tripeptide compound(s), to produce a composition having the desired taste or flavor characteristics such as a "sour" taste .
[00122] In certain embodiments, at least a sour flavor modulation amount of one, two, three, four, five or more flavoring compositions of the present application may be added to the edible food product, such that the edible food product modified by sour taste has an increased or reduced sour taste as compared to the edible food product prepared without the flavoring composition, as determined by a flavor panel of at least one, two, three, four, five or more human taste testers, through procedures known in the art.
[00123] In certain embodiments of the present application, the flavoring composition is added to a food product in an amount effective to provide a sour taste.
[00124] In certain order modalities, an edible composition may be produced containing a sufficient quantity of at least one, two, three, four, five or more flavoring composition(s), or its various subgenres described here, by example peptide compound(s), such as dipeptide compound(s) and/or tripeptide compound(s), to produce a composition having the desired taste or flavor characteristics such as a "kokumi" flavor .
[00125] In certain embodiments, at least an amount of kokumi flavor modulation of one, two, three, four, five or more flavoring compositions of this application may be added to the edible food product, such that the edible food product modified by kokumi flavor has an increased or reduced kokumi flavor as compared to the edible food product prepared without the flavoring composition, as determined by a flavor panel of at least one, two, three, four, five or more human taste testers, through procedures known in the art.
[00126] In certain embodiments of the present application, the flavoring composition is added to a food product in an amount effective to provide a kokumi flavor.
[00127] In certain order modalities, an edible composition may be produced containing a sufficient quantity of at least one, two, three, four, five or more flavoring composition(s), or its various subgenres described here, by example, peptide compound(s), such as dipeptide compound(s) and/or tripeptide compound(s), to produce a composition that has the desired taste or flavor characteristics such as a "spicy" flavor ".
[00128] In certain embodiments, at least an amount of stone/mineral flavor modulation of one, two, three, four, five or more flavoring compositions of this application may be added to the edible food product, so that the edible food product modified by stone/mineral taste has an increased or reduced stone/mineral taste as compared to the edible food product prepared without the flavoring composition, as determined by humans or animals in general, or in the case of a formulation test, as determined by a taste panel of at least one, two, three, four, five or more human taste testers, by procedures known in the art.
[00129] In certain embodiments of the present application, the flavoring composition is added to a food product in an amount effective to provide a spicy flavor.
[00130] In certain order modalities, an edible composition may be produced containing a sufficient quantity of at least one, two, three, four, five or more flavoring composition(s), or its various subgenres described here, by example, peptide compound(s), such as dipeptide compound(s) and/or tripeptide compound(s), to produce a composition that has the desired taste or flavor characteristics such as a "stoney flavor" /mineral".
[00131] In certain embodiments, at least an amount of stone/mineral flavor modulation of one, two, three, four, five or more flavoring compositions of the present application may be added to the edible food product, so that the edible food product modified by stone/mineral taste has an increased or reduced stone/mineral taste as compared to the edible food product prepared without the flavoring composition, as determined by humans or animals in general, or in the case of a formulation test, as determined by a taste panel of at least one, two, three, four, five or more human taste testers, by procedures known in the art.
[00132] In certain embodiments of the present application, the flavoring composition is added to a food product in an amount effective to provide a stony/mineral flavor.
[00133] In certain order modalities, an edible composition may be produced containing a sufficient quantity of at least one, two, three, four, five or more flavoring composition(s), or its various subgenres described here, by example peptide compound(s), such as dipeptide compound(s) and/or tripeptide compound(s), to produce a composition having the desired taste or flavor characteristics such as a "metallic" taste .
[00134] In certain embodiments, at least a metallic flavor modulation amount of one, two, three, four, five or more flavoring compositions of the present application may be added to the edible food product, such that the edible food product modified by metallic flavor has an increased or reduced metallic taste as compared to the edible food product prepared without the flavoring composition, as determined by humans or animals in general, or in the case of formulation testing, as determined by a flavor panel of at least one, two, three, four, five or more human taste testers, by procedures known in the art.
[00135] In certain embodiments of the present application, the flavoring composition is added to a food product in an amount effective to provide a metallic taste.
[00136] In certain embodiments, the peptide compounds of the present application provide a sour taste to a chocolate confection. In certain embodiments, the peptide compounds are blended with a chocolate confectionery to provide an acetic acid acidity characteristic to the chocolate confectionery. In certain embodiments, acetic acid acidity is an acetic acid acidity characteristic associated with chocolate confectionery products made from fully fermented cocoa beans from West Africa.
[00137] In certain embodiments, the addition of peptide compounds of the present application to chocolate confectionery products made from cocoa and/or cocoa beans that are from West Africa, but subfermented, or from cocoa and/or cocoa beans that are sourced from other geographies, provide the same flavor and taste profiles as chocolate confectionery made from fully fermented West African cocoa beans.
[00138] In certain embodiments, the flavoring composition, or any of its subgenera, for example, a peptide compound, such as a dipeptide compound and/or a tripeptide compound, or an edibly acceptable salt thereof, of the present application, may be combined with an edible composition in an amount effective to modify, enhance or otherwise alter a taste or flavor profile of the edible composition. The modification can include, for example, an increase or decrease in one or more of a sweet, sour, salty, bitter, kokumi and/or umami taste of the composition.
[00139] In certain embodiments, the flavoring composition, or any of its subgenera, for example, a peptide compound, such as a dipeptide compound and/or a tripeptide compound, or an edibly acceptable salt thereof, of the present application, may be combined with an edible composition in an amount effective to modify, enhance or otherwise alter a taste or flavor profile of the edible composition.
[00140] The modification may include, for example, an increase or decrease in the perception of one or more sensory stimuli, such as one or more of taste (gustatory), smell (olfactory), touch (tactile) and temperature ( thermal).
[00141] In certain embodiments, the flavoring composition, or any of its subgenera, for example, a peptide compound, such as a dipeptide compound and/or a tripeptide compound, or an edibly acceptable salt thereof, of the present application, may be combined with an edible composition in an amount effective to modify, enhance or otherwise alter a texture profile of the edible composition. The texture benefit can include, for example, an increased clean mouthfeel sensory attribute. In certain embodiments, mixing the peptide compounds of the present application with a chocolate confectionary reduces a greasy mouthwash texture.
[00142] In certain order modalities, an edible composition may be produced containing a sufficient quantity of at least one, two, three, four, five or more flavoring composition(s), or its various subgenres described here, by example peptide compound(s), such as dipeptide compound(s) and/or tripeptide compound(s), to produce a composition having the desired taste or flavor characteristics such as a mouthfeel " astringent".
[00143] In certain embodiments, at least an amount of astringent mouthfeel modulation of one, two, three, four, five or more flavoring compositions of the present application may be added to the edible food product such that the edible food product modified by astringent mouthfeel has an increased or reduced astringent mouthfeel as compared to the edible food product prepared without the flavoring composition, as determined by humans or animals in general, or in the case of a formulation test, as determined by a taste panel of at least one, two, three, four, five or more human taste testers, by procedures known in the art.
[00144] In certain embodiments of the present application, the flavoring composition is added to a food product in an amount effective to provide an astringent mouthfeel.
[00145] In certain order modalities, an edible composition may be produced containing a sufficient amount of at least one, two, three, four, five or more flavoring compositions, or its various subgenres described here, for example, compound(s) peptide(s), such as dipeptide compound(s) and/or tripeptide compound(s), to produce a composition which has the desired taste or taste characteristics such as a "numb" mouthfeel.
[00146] In certain embodiments, at least an amount of mouth numbness modulation of one, two, three, four, five or more flavoring compositions of the present application may be added to the edible food product, such that the food product Modified edible sensation of "mouth numbness has an increased or reduced numbness sensation in the mouth as compared to the edible food product prepared without the flavoring composition, as determined by humans or animals in general, or in the case of a formulation test, as determined by a taste panel of at least one, two, three, four, five or more human taste testers, by procedures known in the art.
[00147] In certain embodiments of the present application, the flavoring composition is added to a food product in an amount effective to provide a numbness sensation in the mouth.
[00148] The concentration of flavoring composition mixed with an edible food product to modulate or improve the flavor of the edible food product or composition may vary depending on variables, such as the specific type of edible composition, which savory compounds, , kokumi, spicy, bitter, sweet, sour, stone/mineral, metallic, dormant, and/or astringent are already present in the edible food product and their concentrations, the amount of MSG already present in the food product, and the enhancing effect of the particular flavoring composition on such compounds salty, umami, kokumi, spicy, bitter, sweet, sour, stony/mineral, metallic, dormant, and/or astringent.
[00149] In certain modalities, mixing the flavoring compositions of this application with an edible food product modulates, for example, induces, enhances or inhibits, the salty taste, umami taste, bitter taste, sweet taste, sour taste, kokumi taste, taste stone/mineral, metallic taste, numbness in the mouth, astringent mouthfeel and/or spicy taste (or other flavor or flavor properties) of other natural or synthetic taste stimulants, umami taste stimulants, bitter taste stimulants, astringent flavor and /or savory flavorings, for example NaCl and/or MSG.
[00150] A wide range of concentrations of flavoring compositions can be employed to provide such a salty taste, umami taste, bitter taste, astringent mouthfeel and/or spicy flavor modification. In certain embodiments of the present application, the flavoring composition is mixed with a food product wherein the flavoring composition is present in an amount of from about 0.001 to about 500 ppt, or from about 0.005 to about 250 ppt, or from about from 0.01 to about 200 ppt, or from about 0.05 to about 150 ppt, or from about 0.1 to about 100 ppt, or from about 0.5 to about 50 ppt, and values between these.
[00151] In certain modalities, the flavoring composition is mixed with a food product at a concentration of about 0.1 to about 100 ppt, and values in between. In certain embodiments, the flavoring composition is blended with a food product at a concentration of from about 0.1 to about 50 ppt, and values in between. In certain embodiments, the flavoring composition is blended with a food product at a concentration of from about 0.1 to about 10 ppt, and values in between.
[00152] In certain embodiments, the flavoring composition is mixed with a food product at a concentration of from about 0.1 to about 100 ppt, or from about 1 to about 90 ppt, or from about 10 to about 80 ppt, or from about 20 to about 70 ppt, or 25 from about 30 to about 60 ppt, or from about 40 to about 50 ppt, and values in between.
[00153] In certain embodiments, the flavoring composition is mixed with a food product at a concentration of from about 0.1 to about 1 ppt, from about 1 to about 5 ppt, from about 5 to about 10 ppt , from about 10 to about 15 ppt, from about 15 to 30 about 20 ppt, from about 20 to about 25 ppt, from about 25 to about 30 ppt, from about 30 to about 35 ppt, from about 35 to about 40 ppt, from about 40 to about 45 ppt, from about 45 to about 50 ppt, from about 50 to about 55 ppt, from about 55 to about 60 ppt, from about 60 to about 65 ppt, from about 65 to about 70 ppt, from about 70 to about 75 ppt, from about 75 to about 80 ppt, from about 80 to about 85 ppt, from about 85 to about 90 ppt, from about 90 to about 95 ppt, or from about 95 to about 100 ppt, and values in between.
[00154] In certain embodiments of the present application, the flavoring composition is mixed with a food product in which the flavoring composition is present in an amount of from about 0.001 to about 500 ppb, or from about 0.005 to about 250 ppb, or from about 0.01 to about 200 ppb, or from about 0.05 to about 150 ppb, or from about 0.1 to about 100 ppb, or from about 0.5 to about 50 ppb, and values in between.
[00155] In certain modalities, the flavoring composition is mixed with a food product at a concentration of about 0.01 to about 10000 ppb, and values in between. In certain embodiments, the flavoring composition is blended with a food product at a concentration of from about 0.1 to about 1000 ppb, and values in between. In certain embodiments, the flavoring composition is mixed with a food product at a concentration of from about 1 to about 100 ppb, and values in between.
[00156] In certain modalities, the flavoring composition is mixed with a food product at a concentration of about 10 to about 50 ppb, and values in between. In certain embodiments, the flavoring composition is blended with a food product at a concentration of from about 0.1 to about 10 ppb, and values in between.
In certain embodiments, the flavoring composition is mixed with a food product at a concentration of from about 0.1 to about 10,000 ppb, or from about 1 to about 5000 ppb, or from about 10 to about 2000 ppb, or from about 20 to about 1500 ppb, or from about 30 to about 1000 ppb, or from about 40 to about 500 ppb, or from about 50 to about 250 ppb, or from about from 60 to about 200 ppb, or from about 70 to about 150 ppb, or from about 80 to about 100 ppb, and values in between.
[00158] In certain embodiments, the flavoring composition is mixed with a food product at a concentration of from about 0.1 to about 1 ppb, from about 1 to about 5 ppb, from about 5 to about 10 ppb , from about 10 to about 15 ppb, from about 15 to about 20 ppb, from about 20 to about 25 ppb, from about 25 to about 30 ppb, from about 30 to about 35 ppb , from about 35 to about 40 ppb, from about 40 to about 45 ppb, from about 45 to about 50 ppb, from about 50 to about 55 ppb, from about 55 to about 60 ppb , from about 60 to about 65 ppb, from about 65 to about 70 ppb, from about 70 to about 75 ppb, from about 75 to about 80 ppb, from about 80 to about 85 ppb , from about 85 to about 90 ppb, from about 90 to about 95 ppb, from about 95 to about 100 ppb, from about 100 to about 150 ppb, from about 150 to about 200 ppb, from about 200 to about 250 ppb, from about 250 to about 300 ppb, from about 300 to about from about 350 ppb, from about 350 to about 400 ppb, from about 400 to about 450 ppb, from about 450 to about 500 ppb, from about 500 to about 550 ppb, from about 550 to about 600 ppb, from about 600 to about 650 ppb, from about 650 to about 700 ppb, from about 700 to about 750 ppb, from about 750 to about 800 ppb, from about 800 to about from 850 ppb, from about 850 to about 900 ppb, from about 900 to about 950 ppb, or from about 950 to about 1000 ppb, and values in between.
[00159] In certain embodiments, the flavoring composition is mixed with a food product at a concentration of about 0.1 ppb, 0.5 ppb, 1 ppb, 10 ppb, 40 ppb, 50 ppb, 100 ppb, 250 ppb, 267 ppb , 1000 ppb or 1150 ppb.
In certain embodiments, the concentration range can include from about 1 ppb to about 100 ppb, less than 100 ppb, at least 30 ppb, and from about 30 ppb to about 1% w/w by weight of edible composition.
[00161] In certain embodiments, the flavoring composition comprises a pGlu-Val-Leu, pGlu-Val, pGlu-Val-Val, pGlu-Val-Cys or pGlu-Pro-Glu peptide, or combinations thereof, wherein the peptide , or combination of peptides, is mixed with a food product at a concentration of about 0.1 ppb, 0.5 ppb, 1 ppb, 10 ppb, 40 ppb or 50 ppb.
[00162] In certain embodiments, the flavoring composition comprises a pGlu-Val-Leu peptide, wherein the peptide is mixed with a food product at a concentration of about 0.1 ppb, 0.5 ppb, 1 ppb, 10 ppb , 40 ppb, 50 ppb, 250 ppb, 267 ppb, 1000 ppb or 1150 ppb.
[00163] In certain embodiments, the flavoring composition comprises a pGlu-Val-Cys peptide, wherein the peptide is mixed with a food product at a concentration of about 1 ppb, 10 ppb, 100 ppb or 1000 ppb.
[00164] In certain embodiments, the flavoring composition comprises a pGlu-Cys, pGlu-Cys-Gly, pGlu-Cys-Cys or pGlu-Cys-Val peptide, or combinations thereof, wherein the peptide, or combination of peptides, it is mixed with a food product at a concentration of about 1 ppb, 10 ppb or 100 ppb, and values in between.
[00165] In certain embodiments, the flavoring composition is mixed with a food product in an amount effective to increase the salt perception of a salt reference by about 1 to about 10 times, or from about 1.25 to about from 8 times, or from about 1.5 to about 6 times, or from about 1.75 to about 4 times, or from about 2 to about 2.5 times, and values in between. In certain embodiments, the food product comprises the salt reference. In certain modalities, the salt reference is the perception of salt in the food product before mixing the food product with the flavoring composition.
[00166] In certain embodiments of the present application, the flavoring composition is mixed with a food product, wherein the flavoring composition is present in an amount between about 0.1 to about 100 ppb, and values in between.
[00167] In certain embodiments of the present application, the flavoring composition is blended with a food product, wherein the flavoring composition is present in an amount of from about 0.001 ppm to about 100 ppm, or alternative narrower ranges of about 0 0.1 ppm to about 10 ppm, from about 0.01 ppm to about 30 ppm, from about 0.05 ppm to about 15 ppm, from about 0.1 ppm to about 5 ppm, or from about 0.1 ppm to about 3 ppm, and values in between.
[00168] In certain embodiments, the flavoring composition is mixed with a food product at a concentration of from about 0.1 to about 100 ppm, and values in between. In certain embodiments, the flavoring composition is blended with a food product at a concentration of from about 0.1 to about 50 ppm, and values in between. In certain embodiments, the flavoring composition is blended with a food product at a concentration of from about 0.1 to about 10 ppm, and values in between.
In certain embodiments, the flavoring composition is mixed with a food product at a concentration of from about 0.1 to about 100 ppm, or from about 1 to about 90 ppm, or from about 10 to about 80 ppm, or from about 20 to about 70 ppm, or from about 30 to about 60 ppm, or from about 40 to about 50 ppm, and values in between.
[00170] In certain embodiments, the flavoring composition is mixed with a food product at a concentration of from about 0.1 to about 1 ppm, from about 1 to about 5 ppm, from about 5 to about 10 ppm , from about 10 to about 15 ppm, from about 15 to about 20 ppm, from about 20 to about 25 ppm, from about 25 to about 30 ppm, from about 30 to about 35 ppm , from about 35 to about 40 ppm, from about 40 to about 45 ppm, from about 45 to about 50 ppm, from about 50 to about 55 ppm, from about 55 to about 60 ppm , from about 60 to about 65 ppm, from about 65 to about 70 ppm, from about 70 to about 75 ppm, from about 75 to about 80 ppm, from about 80 to about 85 ppm , from about 85 to about 90 ppm, from about 90 to about 95 ppm, or from about 95 to about 100 ppm, and values in between.
[00171] In certain embodiments, the flavoring composition is mixed with a food product at a concentration of about 0.0001 to about 99.9% weight/weight (w/w), and values in between. In certain embodiments, the flavoring composition is blended with a food product at a concentration of from about 0.0001 to about 1.0% w/w, and values in between. In certain embodiments, the flavoring composition is blended with a food product at a concentration of from about 0.0001 to about 0.5% w/w, and values in between.
[00172] In certain embodiments, the flavoring composition is mixed with a food product at a concentration of from about 0.0001 to about 99.9% w/w, or from about 0.001 to about 99% w/w, or from about 0.01 to about 95% w/w, or from about 0.1 to about 90% w/w, or from about 0.5 to about 85% w/w, or from about 1 to about 80% w/w, or about 1.5 to about 75% w/w, or about 2 to about 70% w/w, or about 2.5 to about about 65% w/w, or from about 3 to about 60% w/w, or from about 3.5 to about 55% w/w, or from about 4 to about 50% w/w w/w, or from about 5 to about 45% w/w, or from about 10 to about 40% w/w, or from about 15 to about 35% w/w, or from about 20 to about 30% w/w, and values in between.
[00173] In certain embodiments of the present application, the flavoring composition is mixed with a food product, wherein the flavoring composition is present in an amount from about 0.0000001 to about 99.999% weight/weight (w/w), or from about 0.00005 to about 75% w/w, or from about 0.0001 to about 50% w/w, or from about 0.0005 to about 25% w/w, or from about 0.001 to about 10% w/w, or about 0.005 to about 5% w/w of the food product, and values in between.
[00174] In certain embodiments, the peptide compounds of the present application are mixed in various ratios or are mixed with other compounds to form various flavoring compositions. In certain embodiments, the peptide compounds that are mixed are peptides, such as, for example, dipeptides, tripeptides, and/or combinations thereof. In certain embodiments, the peptide compounds and other compounds are mixed, wherein each of the peptide compounds and other compounds are present in an amount of from about 0.00000001 to about 99.999% w/w (w/w), or from about 0.00005 to about 75% w/w, or from about 0.0001 to about 50% w/w, or from about 0.00005 to about 25% w/w, or from about 0.001 to about 10% w/w, or from about 0.005 to about 5% w/w of the flavoring composition, and values in between.
[00175] In certain modalities, the flavoring composition is mixed with a food product in an effective amount, so that an individual is able to differentiate the food product from a food product prepared without the flavoring composition, in which the individual is a being human or animal in general, or in the case of formulation testing, as determined by a taste panel of at least one, two, three, four, five or more human taste testers, by procedures known in the art.
[00176] In certain embodiments, the flavoring composition is mixed with a food product in an amount effective to increase or reduce a taste and/or taste and/or mouthfeel in an individual who continues after the food product is no longer in contact with an individual's mouth, tongue and/or throat. In certain embodiments, the increase or decrease continues for between about 0.5 and about 15 minutes, or between about 2 and about 13 minutes, or between about 4 and about 11 minutes, or between about 6 and about about 9 minutes.
[00177] In certain embodiments, peptides that are mixed in various ratios are mixed with other compounds to form various flavoring compositions, are peptide compounds, e.g. dipeptide and/or tripeptide compounds, of the present application. In certain embodiments, the flavoring composition comprises one, two, three, four, five or more peptide compound(s) in combination with one or more additional compounds with similar solubilities as the peptide compounds. Table 1 below provides non-limiting examples of flavoring compositions comprising peptides such as tripeptide and/or dipeptide compounds in combination with other additional compounds. TABLE 1 - FLAVORIZING COMPOSITIONS ("FL.")





4. DELIVERY SYSTEMS
[00178] In certain embodiments, the flavoring compositions of the present application may be incorporated into a delivery system for use in edible compositions.
[00179] In certain embodiments, the composition will comprise another taste or flavor modifier such as a salty, umami, bitter, astringent and/or spicy taste. Delivery systems can be liquid or solid, aqueous or non-aqueous. Delivery systems are generally tailored to meet the needs of the flavoring composition and/or the edible composition into which the flavoring composition will be incorporated.
[00180] The flavoring compositions can be used in liquid form, dry form and/or solid form. When used in dry form, suitable drying means such as spray drying can be used. Alternatively, a flavoring composition can be encapsulated or absorbed in water-soluble materials, including, but not limited to, materials such as cellulose, starch, sugar, maltodextrin, gum arabic and so on. Current techniques for preparing such dry forms are well known, and can be applied to the subject described herein.
[00181] The flavoring compositions of the subject described herein can be used in many different physical forms well known in the art to provide an initial burst of flavor, taste and/or texture; and/or a prolonged sensation of taste, taste and/or texture. Without being limited thereto, such physical forms include free forms, such as spray dried, powder, and sphered forms, and encapsulated forms, and mixtures thereof.
[00182] In specific embodiments, as noted above, encapsulation techniques can be used to modify flavor systems. In certain embodiments, flavor compounds, flavor components, or the entire flavor system can be fully or partially encapsulated. Encapsulation materials and/or techniques can be selected to determine the type of flavor system modification.
[00183] In specific embodiments, materials and/or encapsulation techniques are selected to improve the stability of flavor compounds, flavor components, or flavor systems; while in other embodiments, encapsulation materials and/or techniques are selected to modify the release profile of flavor compounds, flavor components, or flavor systems.
Suitable encapsulating materials may include, but are not limited to, hydrocolloids such as alginates, pectins, agars, guar gums, celluloses and the like, proteins, polyvinyl acetate, polyethylene, cross-linked polyvinyl pyrrolidone, polymethylmethacrylate, polylactic acid, polyhydroxyalkanoates , ethylcellulose, polyvinyl acetate phthalate, polyethylene glycol esters, methacrylic acid-co-methylmethacrylate, ethylene-vinyl acetate (EVA) copolymer, and the like, and combinations thereof. Suitable encapsulation techniques may include, but are not limited to, spray coating, spray drying, spray cooling, absorption, adsorption, inclusion complexation (e.g., creating a flavor/cyclodextrin complex), coacervation, coating of fluidized bed, or other process can be used to encapsulate an ingredient with an encapsulating material.
Encapsulated delivery systems for flavoring agents or sweetening agents contain a hydrophobic matrix of fat or wax that surrounds a core of sweetening agent or flavoring agent. Fats can be selected from a number of conventional materials such as fatty acids, glycerides or polyglycerol esters, sorbitol esters, and mixtures thereof. Examples of fatty acids include, but are not limited to, hydrogenated and partially hydrogenated vegetable oils such as palm oil, palm kernel oil, peanut oil, rapeseed oil, rice bran oil, soybean oil, oil cottonseed, sunflower oil, saffron oil, and mixtures thereof. Examples of glycerides include, but are not limited to, monoglycerides, diglycerides, and triglycerides.
[00186] Useful waxes can be selected from the group consisting of natural and synthetic waxes, and mixtures thereof. Non-limiting examples include paraffin wax, petrolatum, carbowax, microcrystalline wax, beeswax, carnauba wax, candelilla wax, lanolin, miricale wax, sugar cane wax, spermaceti wax, rice bran wax , and mixtures thereof.
The fats and waxes can be used individually or in combination in amounts ranging from about 10 to about 70%, and alternatively in amounts from about 30 to about 60%, by weight, of the encapsulated system. When used in combination, the fat and wax are preferably present in a ratio of about 70:10 to 85:15, respectively.
Typical encapsulated flavoring compositions, flavoring agent or sweetening agent delivery systems are described in Patent Nos. U.S. 4,597,970 and 4,722,845, the descriptions of which are incorporated herein by reference in their entirety.
[00189] Liquid delivery systems may include, but are not limited to, systems with a dispersion of peptide compound(s) or the flavoring compositions of the present application, such as in syrups and/or carbohydrate emulsions. Liquid delivery systems can also include extracts in which the peptide compound(s) and/or flavoring compositions are solubilized in a solvent. Solid delivery systems can be created by spray drying, spray coating, spray cooling, fluid bed drying, absorption, adsorption, coacervation, complexation, or any other standard technique. In some embodiments, the delivery system can be selected to be compatible or to function on the edible composition. In some embodiments, the delivery system will include an oleaginous material such as a fat or oil. In some embodiments, the delivery system will include a confectionery fat such as cocoa butter, a cocoa butter substitute, a cocoa butter substitute, or a cocoa butter equivalent.
[00190] When used in dry form, suitable drying means such as spray drying can be used. Alternatively, a flavoring composition can be adsorbed or absorbed onto substrates such as water-soluble materials such as cellulose, starch, sugar, maltodextrin, gum arabic and so on, or it can be encapsulated. Current techniques for preparing such dry forms are well known. 5. END PRODUCT SYSTEMS
[00191] The flavoring compositions of the present described subject can be used in a wide variety of ingestible vehicles. Non-limiting examples of suitable ingestible carriers include chewing gum compositions, hard and soft confections, dairy products, beverage products including juices and soft drinks, pharmaceuticals, baked goods, frozen foods, food products and food categories described herein. The combination of the flavoring composition of the subject described herein together with an ingestible vehicle and optional ingredients, when desired, provides a flavoring agent that has unexpected flavor, taste and/or texture value and confers, for example, a savory sensory experience, umami, bitter, astringent and/or spicy.
[00192] In the method of flavoring an ingestible composition of the subject described herein, the ingestible composition is prepared by mixing the flavoring agent in an ingestible vehicle, along with any optional ingredients, to form a uniform mixture. The final compositions are readily prepared using standard methods and apparatus generally known to those skilled in the art, such as confectionery techniques. Apparatus useful in accordance with the subject matter described herein comprises a mixing apparatus well known in the art, and therefore the selection of the specific apparatus will be apparent to the person skilled in the art.
[00193] In certain embodiments, this application refers to modified edible food products produced by the methods described herein. In certain embodiments, food products can be produced by processes to produce edible products well known to those skilled in the art, especially if such compositions comprise NaCl and/or MSG, wherein the flavoring composition of the present application is employed as a taste stimulant spicy, umami taste stimulant, bitter taste stimulant, astringent flavor and/or salt flavor enhancer for the NaCl and/or MSG present(s) in the food product.
[00194] The flavoring composition and its various subgenres can be combined or applied to edible or medicinal products or precursors thereof in any one of numerous ways known to cooks around the world, or producers of edible or medicinal products. For example, flavoring compositions can be dissolved or dispersed in one of many known edible liquids, solids, or other known edible carriers, such as water at neutral, acidic, or basic pH, fruit or vegetable juices, vinegar, marinades, beer, wine , natural water/fat emulsions such as milk or condensed milk, whey or whey products, edible oils and vegetable fats, fatty acids, certain low molecular weight oligomers of propylene glycol, glyceryl esters of fatty acids, and dispersions or emulsions of such hydrophobic substances in aqueous media, salts such as sodium chloride, vegetable flours, solvents such as ethanol, solid edible diluents such as vegetable powders or flours, and the like, and then combined with precursors of edible or medicinal products, or directly applied to edible or medicinal products.
[00195] In certain modalities, the flavoring compositions of the present application can be mixed with foods, beverages and other edible compositions in which flavored compounds, especially NaCl, MSG, inosine monophosphate (IMP), or guanosine monophosphate (GMP) are conventionally used . Such compositions include compositions for human and animal consumption, for example, foods or beverages (liquids) for consumption by agricultural animals, pets and zoo animals. Those skilled in the art of preparing and selling edible compositions (ie, edible foods or beverages, or precursors or flavor modifiers thereof) are well aware of a wide variety of classes, subclasses and species of edible compositions, and use terms from the well known and recognized technique for referring to those edible compositions while attempting to prepare and sell various such edible compositions. Such list of art terms is enumerated below, and it is specifically contemplated that the flavoring compositions of the present application may be used to modify or enhance the salty taste, umami taste, bitter taste, astringent mouthfeel and/or spicy taste of the following list of edible compositions, either individually or in all reasonable combinations or mixtures thereof.
[00196] In certain embodiments, the food products with which the flavoring compositions of the present application are mixed include, by way of example, the wet soup category, the dehydrated and culinary food category, the beverage category, the beverage category. frozen foods, the snack category, and seasonings or seasoning mixes, described here.
[00197] In other modalities, the flavoring compositions of the present order are mixed with one or more confections, chocolate confections, tablets, "countlines", packaged in selfmies/softlines, box assortments, standard box assortments, wrapped miniatures, chocolate seasonal, chocolate with toys, all kinds of sweets, other chocolate confections, candies, standard candies, energy candies, candies, lozenges, gums, jellies and chewing gum, caramel candies, caramels and nougat, medicinal candies, lollipops, licorice , other sugar confections, gum, chewing gum, sugared gum, sugarless gum, functional gum, bread, packaged/industrial bread, unpackaged/craft bread, pasta, cakes, packaged/industrial cakes, non-packaged/handmade cakes , biscuits, chocolate coated biscuits, sandwich biscuits, stuffed biscuits, crackers and salt and water biscuits, bread substitutes, breakfast cereals, rte cereals, mat cereals flakes for family, flakes, muesli, other rte cereals, breakfast cereals for kids, hot cereals, ice cream, impulse ice cream, single serving milk ice cream, single serving water ice cream, milk ice cream multi-pack, multi-pack water-based ice cream, take-home ice cream, milk-based take-home ice cream, ice cream desserts, stick ice cream, take-home water-based ice cream, yogurt frozen, artisanal ice cream, dairy products, milk, fresh/pasteurized milk, fresh whole/pasteurized milk, fresh semi-skimmed/pasteurized milk, long-life milk/uht, long-life whole milk/uht, long-life semi-skimmed/uht milk, long-life milk fat-free/uht, goat's milk, condensed/evaporated milk, pure condensed/evaporated milk, flavored, functional and other condensed milk, flavored milk drinks, flavored milk drinks only with milk, milk drinks those flavored with fruit juice, soy milk, sour milk-based beverages, fermented milk beverages, coffee whiteners, powdered milk, flavored powdered milk-based beverages, cream cheese, processed cheese, processed processed cheese, cheese unprocessed unprocessed cheese, unprocessed processed cheese, hard cheese, packaged hard cheese, unwrapped hard cheese, yoghurt, plain/natural yoghurt, flavored yoghurt, yoghurt with fruit, probiotic yoghurt, drinking yoghurt, plain drinking yoghurt , probiotic drinking yoghurt, shelf-stable refrigerated desserts, milk-based desserts, soy-based desserts, refrigerated snacks, fresh cheese and curds, plain fresh cheese and curd, fresh flavored and curd cheese, fresh salted and curd cheese , sweet and savory snacks, fruit snacks, chips/chips, extruded snacks, tortilla/corn chips, popcorn, pretzels, nuts and other sweet and savory snacks, snack bars, granola bars, breakfast bars, energy bars, fruit bars other snack bars, meal replacement products, slimming products, convalescent drinks, ready meals, canned ready meals, frozen ready meals, dry ready meals, ready meals chilled, dinner mixes, frozen pizza, chilled pizza, soup, canned soup, dehydrated soup, instant soup, chilled soup, uht soup, frozen soup, pasta, canned pasta, dry pasta, chilled/fresh pasta, pasta, pure pasta, instant noodles, instant noodles in cup/bowl, instant noodles in bags, refrigerated noodles, noodle snacks, canned food, canned meat and meat products, canned fish/seafood, canned vegetables, canned tomatoes, canned beans, canned fruits , canned ready meals, canned soup, canned pasta, other canned foods, frozen food, red meat pro frozen ceased, frozen processed chicken, frozen processed fish/seafood, frozen vegetables, frozen processed vegetables, frozen meat substitutes, frozen potatoes, oven baked potato chips, other oven baked potato products, frozen potatoes without the use of oven, frozen baked goods, frozen desserts, frozen ready meals, frozen pizza, frozen soup, frozen noodles, other frozen foods, dry food, dessert mixes, dry ready meals, dehydrated soup, instant soup, dry pasta, pure noodles, instant noodles, instant noodles in cup/bowl, instant noodles in bags, refrigerated food, refrigerated processed meats, refrigerated fish/seafood products, refrigerated processed fish, refrigerated covered fish, smoked refrigerated fish, refrigerated lunch box, refrigerated ready meals, chilled pizza, chilled soup, chilled pasta/fresh ca, chilled noodles, oils and fats, olive oil, vegetable and seed oil, cooking fats, butter, margarine, spreadable oils and fats, functional spreadable oils and fats, sauces, seasonings and condiments, pasta and tomato purees, broth/bouillon cubes, bouillon cubes, gravy granules, liquid broths, herbs and spices, fermented sauces, soy sauces, pasta sauces, wet sauces, dry sauces/powder mixes, ketchup, mayonnaise, common mayonnaise , mustard, salad dressings, common salad dressings, low-fat salad dressings, vinaigrettes, dressings, canned products, other dressings, seasonings and condiments, baby foods, milk formula, standard milk formula, formula follow-on milk, baby milk formula, hypoallergenic milk formula, prepared baby foods, dry baby foods, other baby foods, pastes, jellies and jams, honey, chocolate pastes, n-based pastes oz., and yeast-based pastes. 5.1 SWEET PRODUCTS 5.1.1 CHEWING GUM
[00198] Flavoring systems can be used in sugarless gum formulations and can also be used in sugared chewing gum. Flavoring systems can be used on common chewing gum or gum. Several specific chewing gum compositions are described in U.S. Patent No. 6,899,911, the disclosure of which is incorporated herein by reference in its entirety.
[00199] The chewing gum composition of the presently described subject follows the general pattern described below. In general, a chewing gum composition typically contains a chewable gum base portion that is essentially water-free and water-insoluble, a water-soluble bulking portion, and flavors that are typically water-insoluble. The water-soluble portion dissipates with a portion of the flavor over a period of time during chewing. The gum base portion is held in the mouth during chewing.
[00200] The insoluble gum base generally comprises elastomers, elastomer solvents, plasticizers, waxes, emulsifiers and inorganic fillers. Plastic polymers such as polyvinyl acetate, which behave somewhat like plasticizers, are also generally included.
[00201] Other plastic polymers that can be used include polyvinyl laurate, polyvinyl alcohol and polyvinyl pyrrolidone.
[00202] Elastomers can include polyisobutylene, butyl rubber, (isobutylene-isoprene copolymer) and styrene butadiene rubber, as well as natural latex such as chewing gum. Elastomeric solvents are generally resins such as terpene resins. Plasticizers, sometimes called softeners, are typically fats and oils, including tallow, hydrogenated and partially hydrogenated vegetable oils, and cocoa butter. Waxes commonly used include paraffin, microcrystalline and natural waxes such as beeswax and carnauba. Microcrystalline waxes, especially those with a high degree of crystallinity, can be considered bulking agents or texture modifiers.
According to the preferred embodiment of the subject described herein, the insoluble gum base constitutes between about 5% to about 95% by weight of the gum. More preferably, the insoluble gum base comprises between 10% and 50% by weight of the gum, and most preferably about 20% to 35% by weight of the gum.
[00204] The gum base also typically includes a filler component. The filler component can be calcium carbonate, magnesium carbonate, talc, dicalcium phosphate or the like. The filler can make up from about 5% to about 60% by weight of the gum base. Preferably, the filler comprises about 5% to 50% by weight of the gum base.
Gum bases also typically contain softeners which include glycerol monostearate and glycerol triacetate. Gum bases can also contain optional ingredients such as antioxidants, colors, and emulsifiers. The subject described herein contemplates employing any commercially acceptable gum base.
[00206] The water-soluble portion of chewing gum may further comprise softeners, sweeteners, flavors, physiological cooling agents and combinations thereof. Sweeteners generally act as bulking agents in the gum. Bulking agents typically comprise about 5% to about 95% of the gum composition.
Softeners are added to the chewing gum to optimize the chewability and mouthfeel of the gum. Softeners, also known in the art as plasticizers or plasticizing agents, generally constitute between about 0.5% to about 15% of the chewing gum. Softeners contemplated by the subject described herein include glycerin, lecithin and combinations thereof. Furthermore, aqueous sweetening solutions such as those containing sorbitol, hydrogenated starch hydrolyzate, corn syrup and combinations thereof can be used as softeners and binding agents in the gum.
[00208] As mentioned above, the flavoring systems of the subject described herein can be used in sugarless gum formulations. However, sugar-containing formulations are also within the scope of the invention. Sugar sweeteners generally include saccharide-containing components generally known in the chewing gum art which comprise, but are not limited to, sucrose, dextrose, maltose, dextrin, dry invert sugar, fructose, galactose, corn syrup solids and the like. individually or in any combination.
[00209] The flavoring systems of the subject described herein can also be used in combination with sugar-free sweeteners. Sugar-free sweeteners generally include components with sweetening characteristics, but these are devoid of generally known sugars and include, but are not limited to, sugar alcohols such as sorbitol, hydrogenated isomaltulose, mannitol, xylitol, lactitol, erythritol, hydrogenated starch hydrolyzate , maltitol and the like individually or in any combination.
[00210] Depending on the required sweetener release profile and shelf stability, coated or uncoated high-intensity sweeteners can be used in the chewing gum composition, or they can be used in a coating applied to centers made from those compositions of gum. High intensity sweeteners, preferably aspartame, can be used at levels from about 0.01% to about 3.0%. Encapsulated aspartame is a high intensity sweetener with improved stability and release characteristics, as compared to free aspartame. Free aspartame can also be added, and a combination of some free and encapsulated aspartame is preferred when aspartame is used. Other high intensity sweeteners that can be used in the gum core are: saccharin, thaumatin, alitame, saccharin salts, sucralose, stevia, and acesulfame K. Generally, the chewing gum composition will preferably comprise about 0.5% to about 90% of sweetening agents. More typically, sweetening agents will comprise at least one bulking sweetener and at least one high intensity sweetener.
[00211] Optional ingredients like colors, emulsifiers and pharmaceutical agents can also be added as separate components of the chewing gum composition, or added as part of the gum base.
[00212] Aqueous syrups such as corn syrup and hydrogenated corn syrup can be used, particularly if their moisture content is low. This can preferably be done by co-evaporating the aqueous syrup with a plasticizer such as glycerine or propylene glycol at a moisture content of less than 10%. Preferred compositions include hydrogenated starch hydrolyzate solids and glycerin. Such syrups and their methods of preparation are discussed in detail in U.S. Patent No. 4,671,967.
A preferred method of making chewing gum in accordance with the subject herein described is to sequentially add the various chewing gum ingredients to any commercially available blender known in the art. After the ingredients are thoroughly mixed, the gum is discharged from the blender and formed into the desired shape such as by rolling into sheets and cutting into sticks, extruding into pieces, or melting into pellets.
[00214] Generally, the ingredients are mixed first by melting the gum base and adding it to the blender. The base can also be melted in the mixer itself. Color or emulsifiers can also be added at this point, along with syrup and a portion of bulking agent. Additional portions of bulking agent can then be added to the blender. Flavoring systems are typically added with the final portion of bulking people. If the flavoring system is coated or otherwise modified as when incorporated into a delivery system to modify its release rate, this will preferably be added after the final portion of bulking agent is added. The entire mixing procedure typically takes five to twenty minutes, however longer mixing times may sometimes be required. Those skilled in the art will recognize that many variations from the procedures described above can occur.
[00215] If formed into pellets or balls, the chewing gum composition can be coated. The coating is initially present as a liquid syrup that contains from about 30% to about 80% or 85% of sugars or sugar alcohols, and from about 15% or 20% to about 70% of a solvent such as water. . In general, the coating process is carried out on conventional coating equipment. The gum center tablets to be coated are placed in the coating equipment to form a mobile mass.
[00216] The material or syrup that will eventually form the coating is applied or distributed over the gum center tablets. The flavoring systems of the subject described herein can be added before, during and after the application of the syrup to the gum centers. Once the coating has dried to form a hard surface, additional syrup additions can be made to produce a plurality of coatings or multiple coating layers.
[00217] Flavoring systems can be added to any or none of the coatings and/or layers.
[00218] In the coating procedure, syrup is added to the gum center tablets at a temperature range of about 37.77 °C (100 °F) to about 115.55 °C (240 °F). Preferably, the syrup temperature is from about 60°C (140°F) to about 93.33°C (200°F). More preferably, the syrup temperature should be kept constant throughout the process to prevent the polyol from crystallizing in the syrup. The syrup can be mixed, sprinkled, poured, or added to the gum center tablets in any manner known to those skilled in the art.
[00219] In another embodiment, a soft coating is formed by adding a powder coating after a liquid coating. The powder coating can include natural carbohydrate gum hydrolysates, maltodextrin, gelatin, cellulose derivatives, starches, modified starches, sugars, sugar alcohols, natural carbohydrate gums and fillers such as talc and calcium carbonate.
[00220] Each component of the coating on the gum center can be applied in a single layer or in a plurality of layers. In general, a plurality of layers is achieved by applying individual coatings, allowing the layers to dry, and then repeating the process. The amount of solids added by each coating step depends primarily on the concentration of the coating syrup. Any number of coats can be applied to the gum center tablet.
[00221] Preferably, no more than about 75 coats are applied to the gum center. More preferably, less than about 60 coats are applied, and most preferably about 30 to about 60 coats are applied. In any event, the subject described herein contemplates applying an amount of syrup sufficient to produce a coated chewing gum product containing about 10% to about 65% coating. Preferably, the final product will contain from about 20% to about 50% coating.
[00222] Those skilled in the art will recognize that to obtain a plurality of coated layers, a plurality of premeasured aliquots of coating syrup can be applied to the gum center. However, it is contemplated that the volume of syrup aliquots applied to the gum center may vary throughout the coating procedure.
[00223] Once a syrup coating is applied to the gum center, the syrup is dried in an inert medium. A preferred drying medium comprises air. Preferably, the forced drying air contacts the wet syrup coating over a temperature range of about 21.11°C (70°F) to about 43.33°C (110°F). More preferably, the drying air is in the temperature range of about 26.66°C (80°F) to about 37.77°C (100°F). The invention also contemplates that the drying air has a relative humidity of less than about 15 percent. Preferably, the relative humidity of the drying air is less than about 8%.
[00224] The drying air can be passed and mixed with the syrup coated gum centers in any manner generally known in the art. Preferably, drying air is blown over and around the syrup coated gum center at a flow rate for large scale operations of about 79.29 cubic meters (2800 cubic feet) per minute. If smaller amounts of material are processed, or if smaller equipment is used, lower flow rates could be used. If a flavor is applied after a syrup coating is dried, the subject described herein contemplates drying the flavor with or without the use of a drying means.
[00225] The amount of flavoring agent employed here is normally a matter of preference to such factors as the type of final chewing gum composition, the individual flavor, the gum base employed, the intensity of flavor desired. Thus, the amount of flavoring can be varied to obtain the desired result in the final product and such variations are within the capabilities of those skilled in the art without the need for undue experimentation. In gum compositions, the flavoring agent is generally present in amounts of from about 0.02% to about 5%, and preferably from about 0.1% to about 2%, and more preferably from about 2%. about 0.8% to about 1.8%, by weight of the chewing gum composition. 5.1.2 SUGAR CONFECTION
[00226] Another important aspect of the subject described herein includes a confectionery composition incorporating the inventive flavoring agent and a method for preparing the confectionery compositions. The preparation of confectionery formulations is well known in the art. Confectionery items were classified as "hard" confectionery or "soft" confectionery. The flavoring agents of the presently described matter can be incorporated into the confections by blending the compositions of the presently described matter into conventional hard and soft confections.
[00227] Hard confections can be processed and formulated by conventional means. In general, a hard confection has a base composed of a mixture of sugar and other carbohydrate bulking agents kept in an amorphous or glassy condition. Hard candy can also be sugar-free. This form is considered a solid sugar syrup that is generally about 0.5% to about 1.5% moisture. Such materials typically contain up to about 92% sugar, up to about 55% corn syrup and from about 0.1% to about 5% water, by weight, of the final composition. The syrup component is generally prepared from sucrose and corn syrups, but may include other materials. Additional ingredients such as flavorings, sweetening agents, acidulants, colorings, and so on can also be added.
[00228] Such confectionery can generally be prepared by conventional methods including, but not limited to, methods involving fire pans, vacuum pans, and scraped surface pans also referred to as atmospheric high velocity pans. Apparatus useful in accordance with the subject matter described herein comprises a cooking and mixing apparatus well known in the candy making art, and therefore the selection of the specific apparatus will be apparent to the person skilled in the art.
[00229] Fire cookers involve the traditional method of producing a candy base. In this method, the desired amount of carbohydrate bulking agent is dissolved in water by heating the agent in a kettle until the bulking agent dissolves. Additional bulking agent can then be added and baked until a final temperature of 145°C to 156°C is reached. The batch is then cooled and worked into a plastic-like mass to incorporate additives such as flavoring, coloring and the like.
[00230] A high velocity atmospheric pan uses a heat exchanger surface, which involves spreading a film of candy over a heat exchanger surface, the candy is heated to 165°C to 170°C within a few seconds. The candy is then quickly cooled to 100°C to 120°C and worked as a plastic-like mass that allows the incorporation of additives such as flavoring agents, coloring agents and the like. In vacuum pans, the carbohydrate bulking agent is boiled at 125°C to 132°C, vacuum is applied and additional water is boiled without further heating. When baking is complete, the dough is a semi-solid and has a plastic-like consistency. At that point, flavoring agent, colorants, and other additives are mixed into the dough by conventional mechanical mixing operations.
[00231] The ideal mix required to uniformly mix the flavoring agent, colorants and other additives during conventional hard confectionery manufacturing is determined by the time needed to obtain an even distribution of materials. Generally, mixing times of 2 to 10 minutes were considered acceptable.
[00232] Once the candy dough has been properly seasoned, it can be cut into workable portions or formed into desired shapes. A variety of forming techniques can be used depending on the shape and size of the final product desired. A general discussion of the composition and preparation of hard confections can be found in HA Lieberman, Pharmaceutical Dosage Foinis: Tablets, Volume 1 (1989), Marcel Dekker, Inc., New York, NY at pages 419 to 582, the description of which is incorporated herein. by way of reference.
Compressed tablet confections contain particular materials and are formed into structures under pressure. These confections generally contain sugars in amounts up to about 95% by weight of the composition, and typical tablet excipients such as binders and lubricants as well as flavoring agents, colorants, and so on. These confections can also be sugar free.
[00234] Similar to hard candy, a soft candy can be used in the modalities of the subject described. The preparation of soft confections, such as nougat, involves conventional methods, such as combining two main components, ie, (1) a high-boiling syrup such as corn syrup, or the like, and (2) a corn syrup. relatively light texture, usually prepared from egg albumin, gum arabic, gelatin, vegetable proteins such as soy-derived compounds, sugar-free milk-derived compounds such as milk proteins, and mixtures thereof. Frappe is generally relatively light, and may, for example, range in density from about 0.5 to about 0.7 grams/cc.
[00235] The high boiling syrup, or "bob syrup" of soft confectionery is relatively viscous and has a higher density than the frappe component, and generally contains a substantial amount of carbohydrate bulking agent. Conventionally, the final nougat composition is prepared by adding the "syrup bob" to the frappe while stirring to form the basic nougat mixture. Additional ingredients such as flavoring, additional carbohydrate bulking agent, coloring agents, preservatives, medicines, mixtures thereof and the like can then be added also under stirring. Such confections can also be prepared without sugar. A general discussion of the composition and preparation of nougat confections can be found in BW Minifie, Chocolate, Cocoa and Confectionery: Science and Technology, 2nd edition, AVI Publishing Co., Inc., Westport, Conn. (1983), at pages 576-580, the description of which is incorporated herein by reference.
[00236] In general, the frappe component is prepared first, and then the syrup component is slowly added by stirring at a temperature of at least about 65°C, and preferably at least about 100°C. The mixture of components continues to be mixed to form a uniform mixture, after which the mixture is cooled to a temperature below 80°C, at which point flavor can be added. The mixture is further mixed for an additional period until it is ready to be removed and formed into suitable candy shapes.
[00237] According to this invention, effective amounts of the flavoring agents of the presently described matter can be mixed into the hard and soft confections. The exact amount of flavoring agent employed is usually a matter of preference for such factors as the particular type of confectionery being prepared, the type of bulking agent or carrier employed, the type of flavor employed and the intensity of breath freshness perception desired. . Thus, the amount of flavoring agent can be varied to obtain the desired result in the final product and such variations are within the capabilities of those skilled in the art without the need for undue experimentation. In general, the amount of flavoring agent normally present in a hard or soft confection will be from about 0.001% to about 20%, preferably from about 0.01% to about 15%, more preferably from about from 0.01% to about 10%, and even more preferably, from about 0.01% to about 5%, and more preferably, from about 0.01% to about 0.5% in weight of the confectionery.
[00238] The subject described herein extends to methods for making the improved confections. Flavoring agents can be incorporated into a conventional hard or soft confection composition using standard techniques and equipment known to those of skill in the art. Apparatus useful in accordance with the subject matter described herein comprises a mixing and heating apparatus well known in the candy making art, and therefore the selection of the specific apparatus will be apparent to the person skilled in the art.
[00239] In such a method, a composition is made by mixing the inventive flavoring agent into the confectionery composition along with the other ingredients of the final desired composition. Other ingredients will generally be incorporated into the composition as dictated by the nature of the composition desired as well known to those skilled in the art. The final confectionery compositions are readily prepared using methods generally known in food technology and pharmaceutical techniques. Then, the candy mix can be formed into desired candy shapes.
[00240] Flavoring agents can be formulated with conventional ingredients that offer a variety of textures to suit particular applications. Such ingredients can be in the form of hard and soft confections, tablets, caramel, nougat, chewable candy, chewing gum and so on, candies with a filling in the center, either with sugar or without sugar. Acceptable ingredients can be selected from a wide range of materials. Without being limited thereto, such materials include diluents, binders and adhesives, lubricants, disintegrants, bulking agents, wetting agents and buffers and adsorbents. The preparation of such confectionery and chewing gum products is well known. 5.1.3 CHOCOLATES AND FILLINGS
[00241] The subject matter described herein is also used with and/or in chocolate products, chocolate flavored confections, and chocolate flavored compositions. Chocolates also include those that contain crumbled solids or solids that are wholly or partially made by a crumbling process. Various chocolates are described, for example, in Patent Nos. U.S. 7,968,140 and 8,263,168, the description of which is incorporated herein by reference in their entirety. A general discussion of the composition and preparation of chocolate confections can be found in BW Minifie, Chocolate, Cocoa and Confectionery: Science and Technology, 2nd edition, AVI Publishing Co., Inc., Westport, Conn. (1982), the description of which is incorporated herein by reference in its entirety.
[00242] The term "chocolate" as used herein refers to a solid or semi-plastic food and is intended to refer to all chocolate or chocolate-like compositions that contain a fat-based component phase or fat-like composition. The term is intended to include standardized or non-standard compositions that meet the U.S. Standards Of Identity (SOI), CODEX Alimentarius and/or other international standards and compositions that do not meet the U.S. Standards Of Identity or other international standards. The term includes dark chocolate, culinary chocolate, sweet chocolate, dark chocolate or semisweet chocolate, milk chocolate, whey chocolate, skim milk chocolate, mixed dairy chocolate, white chocolate, sweet cocoa and vegetable fat coating, sweet chocolate and vegetable shortening coating, milk chocolate and vegetable shortening coating, vegetable shortening coating, pastries including white chocolate or coating made with cocoa butter or vegetable shortening or a combination thereof, nutritionally chocolate-like compositions modified (chocolates or toppings made with reduced calorie ingredients) and low-fat chocolates, aerated chocolates, composite toppings, non-standard chocolates and chocolate-like compositions, except where specifically noted otherwise.
[00243] Non-standard chocolates result when, for example, the nutritious carbohydrate sweetener is partially or totally replaced; or when cocoa butter, cocoa butter alternative, cocoa butter equivalent, cocoa butter extender, cocoa butter substitute, cocoa butter substitute or milk fat is partially or fully replaced; or when components that have flavors that mimic milk, butter or chocolate are added or other additions or deletions to the formula are made outside of FDA chocolate identity standards or combinations thereof. Chocolate-like compositions are those fat-based compositions that can be used as chocolate substitutes in applications such as coating, molding, or wrapping; for example, carob.
[00244] In the United States, chocolate is subject to an identity standard established by the US Food and Drug Administration (FDA) under the Federal Food, Drug and Cosmetic Act. Definitions and standards of the various types of chocolate are well established in the US . Non-standard chocolates are those chocolates that have compositions that are outside the specific ranges of standard chocolates.
Chocolate may contain a sugar syrup/solids, invert sugar, hydrolyzed lactose, maple sugar, brown sugar, molasses, honey, sugar substitute and the like. The term "sugar substitute" includes bulking agents, sugar alcohols (polyols such as glycerol), or high potency sweeteners or combinations thereof. Nutritive carbohydrate sweeteners with varying degrees of sweetness intensity can be any of those typically used in the art and include, but are not limited to, sucrose, for example, from sugarcane or beetroot, dextrose, fructose, lactose, maltose, syrup solids. of glucose, corn syrup solids, invert sugar, hydrolyzed lactose, honey, maple sugar, brown sugar, molasses and the like. Sugar substitutes can partially replace the nutritious carbohydrate sweetener. High potency sweeteners include sweeteners of aspartame, cyclamates, saccharin, acesulfame-K, neohesperidin dihydrochalcone, sucralose, alitame, stevia, glycyrrhizin, thaumatin and the like and mixtures thereof. Preferred high potency sweeteners are aspartame, cyclamates, saccharin, and acesulfame-K. Examples of sugar alcohols can be any of those typically used in the art and include sorbitol, mannitol, xylitol, maltitol, isomalt, lactitol and the like.
[00246] Chocolates can also contain bulking agents. The term "bulking agents" as defined herein may be any of those typically used in the art and include polydextrose, cellulose and its derivatives, maltodextrin, gum arabic, and the like.
[00247] Chocolate products may contain emulsifiers. Examples of safe and suitable emulsifiers can be any of those typically used and include lecithin derived from vegetable sources such as soy, turmeric, corn, etc., fractionated lecithin enriched in phosphatidyl choline or phosphatidyl ethanolamine, or both mono and digylcerides, acid esters diacetyl tartaric mono- and di-glycerides (also referred to as DATEM), mono- and di-glyceride monosodium phosphate derivatives of edible fats or oils, sorbitan monostearate, hydroxylated lecithin, lactylated fatty acid esters of glycerol and propylene glycol, polyglycerol esters of acids fats, propylene glycol mono and di-esters of fats and fatty acids, or emulsifiers that can be approved for the soft candy category defined by the US FDA. Furthermore, other emulsifiers that can be used include polyglycerol polyricinoleate (PGPR), ammonium salts of phosphatidic acid, (eg YN) sucrose esters, oat extract, etc., any emulsifier deemed suitable in a chocolate or fat/fat system similar solid or any mixture.
[00248] The term "chocolate flavored confectionery" refers to food products, excluding "chocolate", which have a chocolate flavor/aroma and comprise a fraction of cocoa. These products are stable at ambient temperatures for extended periods of time (eg, more than 1 week) and are characterized as microbiologically stable on shelf at 18-30°C under normal atmospheric conditions. Examples include hard candy, chewy, chocolate flavored chewing gum, etc.
[00249] The term "chocolate flavored compositions" refers to chocolate flavored compositions, excluding "chocolate", which contain a fraction of cocoa and have a chocolate flavor/aroma. Examples include cake mixes, ice cream, syrups, chocolate flavored bakery products, etc. The term includes chocolate flavored compositions (e.g. cakes, nougats, puddings, etc.) as well as compositions that do not have a chocolate flavor (e.g., caramels, etc.). 5.2 SALTY AND OTHER FOOD PRODUCTS
[00250] In certain embodiments, the flavoring compositions of the present application are incorporated into savory products to impart, enhance, or modify a salty taste, umami taste, bitter taste, astringent mouthfeel and/or spicy taste. In certain embodiments, a savory product is a food product that has spicy flavors including, for example, but not limited to, spicy flavor, pepper flavor, dairy flavor, vegetable flavor, tomato flavor, dill flavor, dill flavor. meat, chicken flavor, chicken flavor, and reaction flavors that are added or generated during heating of a food product.
[00251] In certain embodiments, flavoring compositions are incorporated into a wet soup category food product, which comprises wet/liquid soups regardless of concentration or container, including frozen soups. In certain embodiments, a soup food product means a food prepared from meat, poultry, fish, vegetables, grains, fruits and/or other ingredients, cooked in a liquid that may include visible pieces of some or all of these ingredients. This can be transparent (like a broth) or thick (like a thick soup), smooth, pasty or chunky, ready to serve, semi-condensed or condensed and can be served hot or cold, as a first course or as the main course of a meal or as a snack between meals (consumed as a drink). Soup can be used as an ingredient to prepare other components of the meal and can range from broths (consomme) to sauces (creamy or cheese-based soups)
[00252] In certain modalities, the flavoring compositions of this application are incorporated into a category of dehydrated foods and culinary food products, which comprises (i) cooking auxiliary products such as: powders, granules, pastes, concentrated liquid products, including concentrated broth , bouillon and bouillon-like products in pressed cubes, tablets or powder or granulated form, which are sold separately as a finished product or as an ingredient within a product, sauces and recipe mixes (regardless of technology); (ii) meal solution products such as: dehydrated and freeze-dried soups, including dehydrated soup mixes, dehydrated instant soups, dehydrated ready-to-cook soups, dehydrated preparations or ready-to-eat dishes, meals and individual dishes that include pasta dishes, potatoes and rice; and (iii) meal decoration products such as: condiments, marinades, salad dressings, salad toppings, sauces, batters, batters, shelf stable pastes, barbecue sauces, recipe mixes, concentrates, sauces or sauce mixtures, including salad recipe mixes, sold as a finished product or as an ingredient within a product, whether dehydrated, liquid or frozen.
[00253] In certain embodiments, the flavoring compositions of the present application are incorporated into a meat food product. In certain embodiments, meat food products include food products made by processing the edible remains of any dead animal, including poultry, fish, crustaceans, molluscs and mammals. Meat food products include, without limitation, for example, prepared beef, lamb, pork, chicken or seafood products. Examples of such meat food products include bologna type bologna, sausages, sausage, snacks, cold cuts, breads, bacon, meatballs, fish sticks, fish baits, and ground meats, for example, meat rolls, meatballs and hamburgers . A meat food product can be combined with a simulated meat food product.
[00254] Simulated meat food products include, without limitation, for example, a meat alternative, meat analogue, soy hamburger, bologna type soy mortadella, Frankfurt type soy sausage, soy sausage, soy bread, soy bacon and soy meatball. A simulated meat food product can be combined with a meat food product.
[00255] In certain embodiments, the flavoring compositions of the present application are incorporated into a snack-grade food product. In certain categories, snack products include any food that can be an informal light meal that includes, but is not limited to, sweet and savory snacks and bar snacks. Examples of snacks include, but are not limited to, fruit snacks, chips/chips, extruded snacks, tortilla/corn chips, popcorn, pretzels, nuts, and other sweet and savory snacks. Examples of snack bars include, but are not limited to, granola/muesli bars, breakfast bars, energy bars, fruit bars and other snack bars.
[00256] In certain embodiments, the flavoring compositions of the present application are incorporated into frozen food products, which comprise refrigerated or frozen food products, for example, but not limited to, ice cream, impulse ice cream, serving milk-based ice cream ice cream, single serving water-based ice cream, multi-pack milk-based ice cream, multi-pack water-based ice cream, take-home ice cream, take-home milk ice cream, ice cream desserts , ice cream, take-home water-based ice cream, frozen yogurt, artisan ice cream, frozen ready meals, frozen pizza, chilled pizza, frozen soup, frozen pasta, frozen processed red meat, frozen processed chicken, fish/fruit frozen processed sea, frozen vegetables, frozen processed vegetables, frozen meat substitutes, frozen potatoes, baked goods frozen and frozen desserts
[00257] In certain embodiments, the flavoring compositions of the present application are incorporated into food products for animal consumption. These include (liquid) foods or beverages for consumption by farm animals, pets and zoo animals.
[00258] The subject described herein can be used in a variety of food products. The term "food product" includes any food product, for example, those presented in 21 CFR 101.12. Non-limiting examples of such food products include frozen desserts, baked goods, fillings, nutritious drinks, beverage, salad dressing or similar dressing, sauces, sugar crusts, puddings and creams, pastas, and the like. Various baked goods are described in U.S. Patent No. 6,536,599, the description of which is incorporated herein by reference in its entirety. Non-limiting examples of bakery products include cookies, cakes, baguettes, pastas, pie dough, brownies, breads, donuts and the like. Flavoring compositions are also suitable as a component in frozen foods. 5.3 PHARMACEUTICAL PRODUCTS
[00259] The flavoring compositions can also be in the form of a pharmaceutical product. A non-limiting example of a pharmaceutical form is a suspension. Pharmaceutical suspensions can be prepared by conventional combination methods.
[00260] Suspensions may contain auxiliary materials used to formulate technique suspensions. Suspensions of the subject described herein may comprise preservatives, buffers, suspending agents, defoaming agents, sweetening agents, flavoring agents, coloring or discoloring agents, solubilizers, and combinations thereof.
[00261] Flavoring agents such as those flavors well known to the skilled person, such as natural and artificial flavors and mints, such as mint, menthol, citrus flavors such as orange and lemon, artificial vanilla, cinnamon, various fruit flavors, both individual as blends and the like can be used in amounts of about 0.01% to about 5%, and more preferably, 0.01% to about 0.5% by weight of the suspension.
[00262] Pharmaceutical suspensions of the subject described herein can be prepared in the following manner.
[00263] (A) mixing the thickener with heated water from about 40°C to about 95°C, preferably from about 40°C to about 70°C, to form a dispersion if the thickener is not soluble in water or a solution if the thickener is soluble in water;
[00264] (B) mixing the sweetening agent with water to form a solution;
[00265] (C) mixing the flavoring agent with the thickener-water mixture to form a uniform thickener-flavoring agent;
[00266] (D) combine the sweetening solution with the thickening-flavoring agent and mix until uniform; and
[00267] (E) Mix optional auxiliary materials such as coloring agents, flavoring agents, bleaching agents, solubilizers, defoaming agents, buffers and additional water with the mixture from step (D) to form the suspension.
[00268] Flavoring compositions can also be in chewable form. To obtain acceptable stability and quality as well as satisfactory taste and mouthfeel in a chewable formulation, several considerations are important. These considerations include the amount of active substance per tablet, the flavoring agent employed, the degree of compressibility of the tablet, and additional properties of the composition.
[00269] Chewable pharmaceutical candy is prepared by procedures similar to those used to make soft confections. A general discussion of candy chewable tablet and tablet forms can be found in HA Lieberman and L. Lachman, Pharmaceutical Dosage Forms: Tablets Volume 1, Marcel Dekker, Inc, New York, NY (1989) on pages 367 to 418, of which description is incorporated herein by reference. In a typical procedure, a boiled sugar-corn syrup mixture is formed, to which a frappe mixture is added. The boiled sugar-corn syrup blend can be prepared from sugar and corn syrup blended in a parts by weight ratio of about 90:10 to about 10:90. The boiled sugar-corn syrup mixture is heated to temperatures above about 120°C to remove water and form a molten mass. Frappe is usually prepared from gelatine, egg albumin, milk proteins such as casein, and vegetable proteins such as soy protein, and the like, this is added to a gelatine solution and quickly mixed at room temperature to form a dough. aerated sponge. The frappe is then added to the melted candy mass and mixed until homogeneous at temperatures between about 65°C and about 120°C. The flavoring composition can then be added to the homogeneous mixture as the temperature is reduced to about 65°C95°C, so additional ingredients can then be added as flavoring agents and coloring agents. The formulation is further cooled and formed into pieces of desired dimensions.
[00270] In other pharmaceutical embodiments, the flavoring agent is incorporated into an ingestible topical vehicle which may be in the form of a mouthwash, rinse, ingestible spray, suspension, dental gel, and the like. Typical non-toxic ingestible carriers known in the pharmaceutical art can be used in the subject described herein. Preferred ingestible vehicles are water, ethanol, and water-ethanol mixtures. Water-ethanol mixtures are generally employed in a weight ratio of from about 1:1 to about 20:1, preferably from about 3:1 to about 20:1, and most preferably from about from 3:1 to about 10:1, respectively. The pH value of the ingestible vehicle is generally from about 4 to about 7, and preferably from about 5 to about 6.5. An ingestible topical vehicle that has a pH value below about 4 is generally irritating to the ingestible cavity and an ingestible vehicle that has a pH value greater than about 7 usually results in an unpleasant mouthfeel.
[00271] The ingestible topical flavoring agents may also contain additives normally used in these products. Conventional additives include a fluoride-providing compound, a sweetening agent, a flavoring agent, a coloring agent, a humectant, a buffer, and an emulsifier, as long as the additives do not interfere with the flavoring properties of the composition. The coloring and wetting agents, and the amounts of these additives that will be employed, set out above, can be used in the topical ingestible composition.
[00272] Flavoring agents (flavors, flavorings) that can be used include those flavors known to the skilled artisan, such as natural and artificial flavors.
[00273] Suitable flavoring agents include mints such as mint, citrus flavors such as orange and lemon, artificial vanilla, cinnamon, various fruit flavors, both single and mixed, and the like.
[00274] The amount of flavoring agent employed in the topical ingestible composition is usually a matter of preference to such factors as the type of final ingestible composition, the individual flavor employed, and the intensity of flavor desired. Thus, the amount of flavoring can be varied to obtain the desired result in the final product and such variations are within the capabilities of those skilled in the art without the need for undue experimentation. Flavoring agents, when used, are generally used in amounts which may, for example, range in amounts from about 0.05% to about 6%, by weight of the topical ingestible composition.
In accordance with the presently described subject matter, effective amounts of the flavoring agents of the presently described subject may be mixed with an ingestible topical vehicle to form a topical composition. These quantities are easily determined by those skilled in the art without the need for undue experimentation. In a preferred embodiment, the ingestible topical flavoring agents will comprise the flavoring agent in an amount of from about 0.025% to about 2% and an ingestible topical vehicle in an amount sufficient to induce the total amount of composition to 100% by weight of the ingestible topical composition. In a preferred embodiment, the ingestible topical flavoring agents will comprise the flavoring agent in an amount of from about 0.05% to about 1% and an ingestible topical vehicle in an amount sufficient to induce the total amount of composition to 100%, by weight of the ingestible topical composition.
[00276] The subject described herein extends to methods for preparing ingestible topical flavoring agents. In such a method, the ingestible topical composition is prepared by mixing an effective amount of the presently described subject matter flavoring agent and an ingestible topical vehicle. The final compositions are readily prepared using standard methods and apparatus generally known to those skilled in the pharmaceutical art. Apparatus useful in accordance with the subject matter described herein comprises a mixing apparatus well known in the pharmaceutical art, and therefore the selection of the specific apparatus will be apparent to the person skilled in the art. 6. METHODS OF MEASURING FLAVOR AND TEXTURE ATTRIBUTES
[00277] In certain embodiments of the present application, the flavor and texture attributes of a food product may be modified by mixing a flavoring composition with the food product as described herein. In certain modalities, the attribute(s) can be enhanced or reduced by increasing or decreasing the concentration of the flavoring composition mixed with the food product. In certain embodiments, the flavor or texture attributes of the modified food product can be evaluated as described herein, and the concentration of flavoring composition blended with the food product can be increased or decreased based on the results of the evaluation.
[00278] Taste or texture attributes can be measured reliably and reproducibly using sensory analysis methods known as descriptive analysis techniques. The SpectrumTM method of descriptive analysis is described in Morten Meilgaard, D.Sc. et al., Sensory Evaluation Techniques (3d ed. 1999). The SpectrumTM method is a tailored design approach indicating that the highly trained panelists who generate the data also develop the terminology to measure the attributes of interest. Furthermore, the method uses intensity scales created to capture the investigated intensity differences. These intensity scales are anchored to a set of well-selected references.
[00279] The use of these references helps make the data universally understandable and usable over time. This ability to reproduce results at another time and with another panel makes the data potentially more valuable than analytical techniques that offer similar reproducibility, but these lack the ability to fully capture the integrated sensory experiences as perceived by humans.
[00280] When conducting a quantitative descriptive analysis of compounds that modify other compounds, the testing methodology can be adapted to capture the change in character and intensity of the modified compound. For example, when testing compounds that modify the salt content of other compounds, panellists may first try a set salt reference salt content to establish a benchmark for comparison. After trying out the reference, panelists can try and score the test sample for salt content as well as another basic flavor, chemical sensation factor, or aromatic notes. To quantify any increase in salt perception, panelists can then retry the reference and assign scores for salt content as well as any other basic flavor, chemical sensation factor, or aromatic notes. To quantify any lingering aftertaste, panelists can retry the salt reference at 1 minute intervals until their perception of salt content returns to the reference level. During aftertaste assessments, panelists also note and score any other basic taste, chemical sensation factor, or aromatic notes. 7. SYNTHESIS METHODS
[00281] In certain embodiments, the peptides of the present application can be synthesized using standard chemosynthesis procedures. In certain embodiments, the chemosynthesis process provides a peptide that has a purity of at least 99.999%, or at least 99%, or at least 95%, or at least 90%, or at least 85%, or at least 80% . In certain embodiments, peptides can be prepared using standard hydrolysis processes such as those employing acids, enzymes, or a combination of acids and enzymes.
[00282] In certain embodiments, the chemosynthesis process comprises synthesizing the peptides of the present application through the use of amino acid resins and/or deprotection and coupling reactions. In certain embodiments, peptides are synthesized using an automated peptide synthesizer using techniques known to those skilled in the art.
[00283] In certain embodiments, the peptides of the present application are prepared from a food product source that is fractionated and/or extracted to form an enriched peptide composition comprising the peptides. In certain embodiments, the enriched peptide composition comprises the flavoring composition of the present application and is mixed with a food product in accordance with the methods of the present application. In other embodiments, the enriched peptide composition is combined with other compositions to form the flavoring composition of the present application, which is then mixed with the food product in accordance with the methods of the present application.
[00284] In certain embodiments, the peptides of the present application are prepared from a food product source that is hydrolyzed to form a hydrolyzate comprising the peptides. In certain embodiments, the food product source is hydrolyzed for between about 0.5 and about 15 hours, or between about 2 and about 13 hours, or between about 4 and about 11 hours, or between about 6 and about 9 hours. In certain embodiments, the hydrolyzate comprises the flavoring composition of the present application and is mixed with a food product in accordance with the methods of the present application. In other embodiments, the hydrolyzate is combined with other compositions to form the flavoring composition of the present application, which is then blended with the food product in accordance with the methods of the present application.
[00285] In certain embodiments, the peptides of the present application are prepared from a food product source that is hydrolyzed and fractionated and/or extracted to form an enriched peptide hydrolyzate composition comprising the peptides. In certain embodiments, the enriched peptide hydrolyzate composition comprises the flavoring composition of the present application and is mixed with a food product in accordance with the methods of the present application. In other embodiments, the enriched peptide hydrolyzate composition is combined with other compositions to form the flavoring composition of the present application, which is then mixed with the food product in accordance with the methods of the present application. 8. NON-LIMITING EXAMPLES OF DESCRIPTION COMPOSITIONS
[00286] In certain non-limiting embodiments, the present description provides a flavoring composition comprising a peptide, wherein the peptide comprises: (i) pyroglutamic acid (pGlu); and (ii) a second amino acid selected from the group consisting of glycine (Gly), alanine (Ala), valine (Val), leucine (Leu), isoleucine (Ile), proline (Pro), phenylalanine (Phe), methionine (Met), tyrosine (Tyr), tryptophan (Trp) and cysteine (Cys).
[00287] In certain non-limiting embodiments, the present description provides a flavoring composition comprising a peptide, wherein the peptide comprises (i) pyroglutamic acid (pGlu); (ii) an amino acid selected from the group consisting of a valine (Val), leucine (Leu), isoleucine (Ile), cysteine (Cys) and proline (Pro); and (iii) a third amino acid selected from the group consisting of glycine (Gly), alanine (Ala), valine (Val), leucine (Leu), isoleucine (Ile), proline (Pro), phenylalanine (Phe), methionine (Met), tyrosine (Tyr), tryptophan (Trp), cysteine (Cys), glutamine (Gin), serine (Ser) and glutamate (Glu).
[00288] In certain non-limiting embodiments, the present description provides a flavoring composition comprising a peptide, wherein the peptide comprises (i) Y-glutamic acid (YGIU); and (ii) a second amino acid selected from the group consisting of glycine (Gly), alanine (Ala), valine (Val), leucine (Leu), isoleucine (Ile), proline (Pro), phenylalanine (Phe), methionine (Met), tyrosine (Tyr), tryptophan (Trp) and cysteine (Cys).
[00289] In certain non-limiting embodiments, the present description provides a flavoring composition comprising a peptide, wherein the peptide comprises (i) Y-glutamic acid (YGlu); (ii) an amino acid selected from the group consisting of valine (Val), leucine (Leu), isoleucine (Ile) and proline (Pro); and (iii) a third amino acid selected from the group consisting of glycine (Gly), alanine (Ala), valine (Val), leucine (Leu), isoleucine (Ile), proline (Pro), phenylalanine (Phe), methionine (Met), tyrosine (Tyr), tryptophan (Trp) and cysteine (Cys).
[00290] In certain non-limiting embodiments, the present description provides a flavoring composition comprising a peptide selected from the group consisting of pGlu-Val, pGlu-Phe, pGlu-Pro, pGlu-Leu, pGlu-Cys and combinations of the same.
[00291] In certain non-limiting embodiments, the present description provides a flavoring composition comprising a peptide selected from the group consisting of pGlu-Pro-Gln, pGlu-Val-Val, pGlu-Pro-Ser, pGlu-Pro- Glu, pGlu-Leu-Leu, pGlu-Val-Gln, pGlu-Val-Glu, pGlu-Val-Ile, pGlu-Val-Pro, pGlu-Val-Ala, pGlu-Val-Gly, pGlu-Val-Cys, pGlu-Val-Leu, pGlu-Cys-Gly, pGlu-Cys-Cys, pGlu-Cys-Val and combinations thereof.
[00292] In certain non-limiting embodiments, the present description provides a flavoring composition comprising a YGlu-Val peptide.
[00293] In certain non-limiting embodiments, the present description provides a flavoring composition comprising a peptide selected from the group consisting of YGlu-Val-Gly, yGlu-Val-Leu, YGlu-Cys-Gly and combinations thereof.
[00294] In certain non-limiting embodiments, the present description provides a flavoring composition comprising a peptide selected from the group consisting of Gln-Val-Leu, Glu-Val-Leu, pGlu-Gly-Ala-Ile-Phe, pGlu-Val-Leu-Leu, pGlu-Val-Val-Val and combinations thereof.
[00295] In certain non-limiting embodiments, the present description provides a flavoring composition comprising a peptide selected from the group consisting of pGlu-Val-Leu, pGlu-Val, pGlu-Val-Val, pGlu-Val-Cys and combinations thereof.
In certain non-limiting embodiments, the present description provides a flavoring composition comprising a peptide selected from the group consisting of pGlu-Cys, pGlu-Cys-Gly, pGlu-Cys-Cys, pGlu-Cys-Val and combinations thereof
[00297] In certain non-limiting embodiments, the present description provides a flavoring composition comprising a peptide as described herein, wherein the flavoring composition is prepared from a food product source, where the food product source is subjected to hydrolysis, fractionation, extraction, enrichment or combinations thereof.
[00298] In certain non-limiting embodiments, the present description provides a flavoring composition comprising a peptide as described herein in which the flavoring composition is prepared from a food product source selected from the group consisting of cocoa, wheat and Soy.
[00299] In certain non-limiting embodiments, the present disclosure provides a flavoring composition comprising a peptide as described herein, wherein the flavoring composition peptide is a synthetic peptide.
[00300] In certain non-limiting embodiments, the present description provides a food product comprising a flavoring composition peptide as described herein, wherein the peptide is present in a concentration of from about 0.0000001 to about 1.0% by weight /weight of the food product.
[00301] In certain non-limiting embodiments, the present description provides a food product comprising a flavoring composition peptide as described herein, wherein the peptide is present at a concentration of from about 0.1 to about 1000 ppb of the food product .
[00302] In certain non-limiting embodiments, the present description provides a food product comprising a flavoring composition peptide as described herein, wherein the peptide is present in a concentration of from about 0.1 to about 100 ppb of the food product .
[00303] In certain non-limiting embodiments, the present description provides a food product comprising a peptide of flavoring composition as described herein, wherein the peptide is present in a concentration of from about 0.1 to about 100 ppt of the food product . 9. NON-LIMITING EXAMPLES OF DESCRIPTION METHODS
[00304] In certain non-limiting embodiments, the present description provides a method of increasing the intensity of salt content in a food product which comprises mixing the food product with a flavoring composition comprising a peptide as described herein, wherein the peptide of Flavoring composition is present at a concentration of about -0.0000001 to about 1.0% in the mixture.
[00305] In certain non-limiting embodiments, the present description provides a method of increasing the intensity of salt content in a food product which comprises mixing the food product with a flavoring composition comprising a peptide as described herein, wherein the increase in salt content intensity comprises an increase in the aftertaste salt content.
[00306] In certain non-limiting embodiments, the present description provides a method of increasing the intensity of salt content in a food product which comprises mixing the food product with a flavoring composition comprising a peptide as described herein, wherein the peptide of Flavoring composition is present at a concentration of about 0.1 to about 1000 ppb in the blend.
[00307] In certain non-limiting embodiments, the present description provides a method of increasing the intensity of salt content in a food product which comprises mixing the food product with a flavoring composition comprising a peptide as described herein, wherein the peptide of Flavoring composition is present at a concentration of about 0.1 to about 100 ppb in the mixture.
[00308] In certain non-limiting embodiments, the present description provides a method of increasing the intensity of salt content in a food product which comprises mixing the food product with a flavoring composition comprising a peptide as described herein, wherein the peptide of Flavoring composition is present in a concentration of about 0.1 to about 50 ppb.
[00309] In certain non-limiting embodiments, the present description provides a method of increasing the intensity of salt content in a food product which comprises mixing the food product with a flavoring composition comprising a peptide as described herein, wherein the peptide of Flavoring composition is present in a concentration selected from the group consisting of about 0.1 ppb, about 0.5 ppb, about 1 ppb, about 10 ppb, about 40 ppb and about 50 ppb.
[00310] In certain non-limiting embodiments, the present description provides a method of increasing the intensity of salt content in a food product which comprises mixing the food product with a flavoring composition comprising a peptide as described herein, wherein the peptide of Flavoring composition is present in a concentration of about 1 to about 100 ppb.
[00311] In certain non-limiting embodiments, the present description provides a method of reducing the amount of sodium chloride in a food product which comprises mixing the food product with a flavoring composition comprising a peptide as described herein, wherein the peptide from Flavoring composition is present at a concentration of about 0.1 to about 1000 ppb in the blend.
[00312] In certain non-limiting embodiments, the present description provides a method of reducing the amount of sodium chloride in a food product which comprises mixing the food product with a flavoring composition comprising a peptide as described herein, wherein the amount of Sodium chloride in the food system is reduced by at least 10%.
[00313] In certain non-limiting embodiments, the present description provides a method of increasing the intensity of umami flavor in a food product comprising mixing the food product with a flavoring composition comprising a peptide as described herein, wherein the compounding peptide flavoring is present at a concentration of about 0.1 to about 1000 ppt in the mixture.
[00314] In certain non-limiting embodiments, the present description provides a method of increasing the intensity of flavor in a food product which comprises mixing the food product with a flavoring composition comprising a peptide as described herein, wherein the flavoring composition peptide it is present at a concentration of from about 0.1 to about 100 ppb in the mixture.
[00315] In certain non-limiting embodiments, the present description provides a method of increasing the intensity of umami flavor in a food product which comprises mixing the food product with a flavoring composition comprising a peptide as described herein, wherein the increase in intensity umami flavor comprises an increase in umami aftertaste.
[00316] In certain non-limiting embodiments, the present description provides a method of increasing the intensity of umami flavor in a food product comprising mixing the food product with a flavoring composition comprising a peptide as described herein, wherein the compounding peptide flavoring is present in a concentration of about 0.1 to about 50 ppb.
[00317] In certain non-limiting embodiments, the present description provides a method of increasing the intensity of umami flavor in a food product comprising mixing the food product with a flavoring composition comprising a peptide as described herein, wherein the compounding peptide flavoring is present in a concentration selected from the group consisting of about 0.1 ppb, about 0.5 ppb, about 1 ppb, about 10 ppb, about 40 ppb, and about 50 ppb.
[00318] In certain non-limiting embodiments, the present description provides a method of increasing the intensity of umami flavor in a food product comprising mixing the food product with a flavoring composition comprising a peptide as described herein, wherein the compounding peptide flavoring is present in a concentration of about 1 to about 100 ppb.
[00319] In certain non-limiting embodiments, the present description provides a method of increasing the intensity of bitterness in a food product which comprises mixing the food product with a flavoring composition comprising a peptide as described herein, wherein the flavoring composition peptide it is present at a concentration of from about -0.0000001 to about 1.0% in the mixture.
[00320] In certain non-limiting embodiments, the present description provides a method of increasing the intensity of bitterness in a food product comprising mixing the food product with a flavoring composition comprising a peptide as described herein, wherein the flavoring composition peptide it is present at a concentration of from about 0.1 to about 100 ppb in the mixture.
[00321] In certain non-limiting embodiments, the present description provides a method of increasing the intensity of astringency in a food product comprising mixing the food product with a flavoring composition comprising a peptide as described herein, wherein the flavoring composition peptide it is present at a concentration of from about 0.0000001 to about 1.0% in the mixture.
[00322] In certain non-limiting embodiments, the present description provides a method of increasing the intensity of astringency in a food product comprising mixing the food product with a flavoring composition comprising a peptide as described herein, wherein the flavoring composition peptide it is present at a concentration of from about 0.1 to about 100 ppb in the mixture.
[00323] In certain non-limiting embodiments, this description provides a method of increasing the salt content, umami intensity, bitterness and/or astringent in a food product which comprises mixing the food product with a flavoring composition comprising a peptide such as described herein, wherein the flavoring composition and/or the food product comprises a salt selected from the group consisting of sodium chloride and potassium chloride, and wherein the method further comprises reducing the concentration of salt in the food product.
[00324] In certain non-limiting embodiments, the present description provides a method of increasing the intensity of acidity in a chocolate confection which comprises mixing the chocolate confection with a flavoring composition comprising a peptide as described herein, wherein the peptide from flavoring composition is present at a concentration of about 0.00001 to about 1.0% w/w in the mixture.
[00325] In certain non-limiting embodiments, the present description provides a method of increasing the intensity of acidity in a chocolate confection which comprises mixing the chocolate confection with a flavoring composition comprising a peptide as described herein, wherein the peptide from Flavoring composition is present at a concentration of about 0.1 to about 100 ppb in the mixture.
[00326] In certain non-limiting embodiments, the present disclosure provides a method of preparing a flavoring composition comprising a peptide as described herein, which comprises synthesizing a synthetic peptide, wherein the synthetic peptide is at least 99% pure.
[00327] In certain non-limiting embodiments, the present description provides a method of preparing a flavoring composition comprising a peptide as described herein, wherein the method comprises (i) providing a source of food product, and (ii) submitting the source from food product to fractionation, extraction, or a combination thereof, to produce an enriched composition of the peptide. In certain non-limiting modalities, the extraction is selected from the group consisting of ethanol extraction and liquid/solid extraction. In certain non-limiting modalities, fractionation is solid phase fractionation.
[00328] In certain non-limiting embodiments, the present description provides a method of preparing a flavoring composition comprising a peptide as described herein, wherein the method comprises (i) providing a source of food product, and (ii) submitting the source of food product to hydrolysis to produce a peptide-enriched composition.
[00329] In certain non-limiting embodiments, the present description provides a method of preparing a flavoring composition comprising a peptide as described herein, wherein the method comprises (i) providing a source of food product, and (ii) submitting the source from a food product to hydrolysis, fractionation, extraction, or a combination thereof, to produce a composition enriched with the peptide. In certain non-limiting modalities, the extraction is selected from the group consisting of ethanol extraction and liquid/solid extraction. In certain non-limiting modalities, fractionation is solid phase fractionation. EXAMPLES
The subject described herein will be better understood by reference to the following Examples, which are provided as exemplars of the invention, and not by way of limitation. EXAMPLE 1 - PREPARATION OF A PEPTIDE COMPOSITION BY HYDROLYSIS
[00331] The present example describes the preparation of peptide for use in a flavoring composition by hydrolysis of cocoa bean liquor made from West African cocoa beans.
[00332] Reagents: A 4N solution of HCl was prepared by adding 100 ml 34 to 37% HCl in a 250 ml volumetric flask and filling it with water. A 4N NaOH solution was prepared by dissolving 80g of NaOH pellets in 500 ml of water in a volumetric flask.
[00333] Method: Cocoa liquor was passed through a sieve and 30.09g of fine powder was weighed into a 500ml 3-necked round bottom flask. The liquor was dissolved in 4N HCI (200 ml) and a stir bar was added to the flask. The sample was stirred at room temperature until the liquor was fully dispersed and free-flowing. A condenser was attached to the vial and kept at 8°C. A digital thermometer was penetrated through a rubber stopper to measure the temperature of the solution. The third neck was capped with a rubber stopper. The flask was wrapped in aluminum foil and heated to approximately 106°C using a heating mantle. The sample was refluxed for 4.5 hours and allowed to cool to room temperature. The sample was transferred to a 1L beaker and neutralized to pH 7 with 4N NaOH using a digital pH meter (pH 6.98 @ 29°C). The sample was divided equally into 4 250 ml centrifuge tubes and centrifuged for 10 minutes @ 4,500 rpm. The supernatant was vacuum filtered through a Buchner funnel. The filtrate was then transferred to 2 plastic containers of 909 ml (32oz) and lyophilized (yield 52.50g). EXAMPLE 1A - PREPARATION OF A PEPTIDE COMPOSITION BY EXTRACTION AND FRACTIONATION OF A COCOA LIQUOR HYDROLYSATE
[00334] 1. Hydrolysis of Cocoa Powder
[00335] Preparation: A 4N solution of HCl was prepared by adding 100 ml 34 to 37% of HCl in a 250 ml volumetric flask and filling it up to the line with water. A 4N NaOH solution was prepared by dissolving 80 g of NaOH pellets in 500 ml of water in a volumetric flask.
[00336] Procedure: Cocoa liquor made from cocoa beans made from West African cocoa beans was passed through a sieve and 30.09g of fine powder was weighed into a 3-neck round bottom flask. 500 ml. The liquor was dissolved in 4N HCl (200 ml) and a stir bar was added to the flask. The sample was stirred at room temperature until the liquor was fully dispersed and free-flowing. A condenser was attached to the vial and kept at 8°C. A digital thermometer was penetrated through a rubber stopper to measure the temperature of the solution. The third neck was capped with a rubber stopper. The flask was wrapped in aluminum foil and heated to approximately 106°C using a heating mantle. The sample was refluxed for 4.5 hours and allowed to cool to room temperature. The sample was transferred to a 1L beaker and neutralized to pH 7 with 4N NaOH using a digital pH meter (pH 6.98 @ 29°C). The sample was divided equally into 4 250 ml centrifuge tubes and centrifuged for 10 minutes @ 4,500 rpm. The supernatant was vacuum filtered through a Buchner funnel. The filtrate was then transferred to 2 909 ml (32oz) plastic containers and lyophilized.
[00337] 2. Extraction of Ethanol from Hydrolyzed Cocoa Powder
[00338] The hydrolyzed cocoa powder was extracted with ethanol to remove a volume of salts generated during neutralization. The hydrolyzed cocoa powder (50.36 g) was divided equally into 2 500 ml centrifuge tubes. Ethanol (200 ml) was added slowly to each tube so as not to disturb the sample. Samples were shaken for 15 minutes on an automatic shaker and then centrifuged for 10 minutes @ 4500 rpm. The supernatant was decanted into a 1000 ml round bottom flask. The residue was scraped from the bottom of the tubes and redissolved in ethanol (200 ml each). Samples were shaken for 15 minutes on an automatic shaker and then centrifuged for 10 minutes @ 4500 rpm. The supernatant was combined with the supernatant from above and evaporated under pressure to remove all organic solvent. The remaining solids were redissolved in approximately 100 ml of deionized water and lyophilized.
[00339] 3. SPE Fractionation (Solid Phase Extraction) of HCP Ethanol Extract (hydrolyzed cocoa powder)
[00340] The extract previously obtained was further fractionated to fully remove salts and hydrophilic molecules. The ethanol extract of HCP was transferred to vials 14 glass vials (approximately 0.5 g each, volume 20 ml) and dissolved in DI water (10 ml). Samples were shaken until dissolved (approximately 1 minute). Samples were filtered through a syringe and PTFE filter to remove particulates as needed. A solid phase extraction (SPE) cartridge (20 g/60 ml, C18 stationary phase) was sequentially conditioned with DI water (100 ml), methanol (100 ml), and DI water (100 ml). The sample (10 ml) was then loaded onto the cartridge and washed with DI water (100 ml) and extracted with methanol (100 ml). The cartridge was reconditioned and the remaining 13 samples were washed and extracted as previously described. The organic solutions were combined and rotary evaporated under reduced pressure. The residue was redissolved in DI water and lyophilized using a Labconco lyophilizer. The sample was separated by high performance liquid chromatography (HPLC) to reduce the active flavor molecules of interest. EXAMPLE 1B - PREPARATION OF A PEPTIDE COMPOSITION BY EXTRACTION AND FRACTIONATION OF COCOA LIQUOR
[00341] 1. Liquid/Solid Liquor Extraction
[00342] Cocoa liquor made from cocoa beans from Papua New Guinea (PNG liquor) (600 g) was frozen in liquid nitrogen and ground into a fine powder with a laboratory mill. The powder was divided equally into six plastic centrifuge tubes (volume 500 ml). Each sample (100 g of PNG liquor) was extracted with diethyl ether (200 ml) for 15 minutes using an automatic stirrer to remove fat. After centrifugation (10 min, 4500 rpm), the supernatant was discarded. The extraction process was repeated three more times for a total of four times. The remaining defatted liquor was allowed to air dry in a hood overnight. The defatted liquor (200 g) was divided equally between four plastic centrifuge bottles (volume 250 ml). To each sample (50 g defatted PNG liquor), 150 ml 70:30 acetone:water was added. The bottles were placed on an automatic shaker for 15 minutes. Each sample was centrifuged (5 mM, 3500 rpm) and then the supernatant was vacuum filtered using a Whatman 540 filter paper and a Buchner funnel. The residue was manually released from the bottom of the bottles and 70:30 acetone:additional water (100 ml) was added to each sample. Samples were shaken for 15 minutes using an automatic shaker. After centrifugation (10 min, 4500 rpm), the supernatant was vacuum filtered again using the same procedure as described above. The supernatants from each extraction were combined (~800 ml) and the residue was discarded. The supernatant was rotary evaporated under reduced pressure and the remaining aqueous solution (~250 ml) was transferred to a separatory funnel (1000 ml volume). The aqueous solution was washed with Dichloromethane (3 x 300 ml) to remove any xanthines. The dichloromethane layer was discarded, then the aqueous solution washed sequentially with n-butyl acetate (3x300ml), ethyl acetate (3x300ml), and methyl acetate (3x300ml) to remove procyanidins. The organic layers were discarded and the aqueous solution (F7) was rotary evaporated under reduced pressure to remove any remaining solvent. The remaining aqueous solution was lyophilized using a Labconco lyophilizer (100 x 10-3mbar, -40°C). A sensory analysis was performed and the spicy attribute was considered in F7.
[00343] 2. Solid Phase Extraction (SPE)
[00344] For the removal of any residual salts, the treated PNG liquor powder (F7) was transferred to 14 glass vials (20 ml volume, approximately 0.5 g of sample in each vial) and dissolved in DI water ( 10 ml). Samples were shaken until dissolved (approximately 1 minute). A solid phase extraction (SPE) cartridge (20 g/60 ml, C18 stationary phase) was sequentially conditioned with DI water (100 ml), methanol (100 ml), and DI water (100 ml). The vacuum was broken and the sample (10 ml) was then loaded into the cartridge. Vacuum was resumed and the sample was washed with DI water (100 ml) The beaker vial was changed and the sample was extracted with methanol (100 ml). The cartridge was reconditioned and the remaining 13 samples were washed and extracted as previously described. The organic solutions were combined and rotary evaporated under reduced pressure. The residue was redissolved in DI water and lyophilized using a Labconco lyophilizer (100 x 10-3mbar, -40°C). A sensory analysis confirmed the presence of the spiced attribute in the organic fraction. EXAMPLE 2 - PREPARATION OF A PEPTIDE COMPOSITION BY SYNTHETIC CHEMOSYNTHESIS
[00345] The present example describes the preparation of peptide for use in a flavoring composition through a method of synthetic chemosynthesis.
[00346] Method: A pGlu-Val-Leu tripeptide of the present application having a molecular weight of 341.41 was prepared from a Wang resin according to the following methods, and as described in Figure 1A-B. The chemosynthetic methods used to prepare the tripeptide are as follows:
[00347] 1. Synthesis of an amino acid resin (Fmoc-AA)- Resin TA-XXX) (Note: TA=XXX)
[00348] a. Place the Wang Resin in the reactor and add the DMF expandable resin
[00349] b. Fmoc deprotection: add 20% piperidine/DMF solution to resin reaction mixture
[00350] c. Resin wash: wash resin 3 times with DMF, and pump resin out
[00351] d. Add a small amount of the resin reaction mixture to the reagents Fmoc-XXX-OH, HOBt XX and DIPCDI XX, respectively, to dissolve the reagents. Add the solutions to the reactor to react with the resin mixture at room temperature
[00352] e. Remove a 20 mg sample from the reaction mixture, and test the substitutability of the mixture
[00353] 2. Synthesis of a peptide resin
[00354] a. Synthesize the polypeptide with a peptide synthesizer (room temperature: 26-30 °C)
[00355] b. Enter the target sequence and configure related parameters
[00356] c. Start synthesis: carry out recycled synthesis operations, including deprotection and coupling reaction, etc., according to the synthesis process
[00357] d. After synthesis and deprotection of the last amino acid, the reaction is completed and the resin is pumped out
[00358] 3. Oxidation and cyclization
[00359] a. Place the peptide resin solution into a reaction column and maintain the column during oxidation and cyclization
[00360] b. Remove the column, and move the peptide resin from the column into a vacuum dryer for vacuum drying
[00361] 4. Peptide resin cleavage
[00362] a. Place the peptide resin in a container for cleavage. Add the cleavage reagent and allow the reaction to proceed out of direct sunlight (ie, shade)
[00363] b. Upon completion of the reaction, filter and freeze the peptide resin for aging, centrifuge for separation and collect the sediment.
[00364] c. Wash sediment 3 times with an appropriate amount of frozen absolute ether
[00365] d. Dry with a vacuum dryer and obtain the raw product
[00366] 5. Technological purification process
[00367] a. HPLC purification process
[00368] i. purification conditions
[00369] • Mobile phase:
[00370] o A: 0.1% TFA in 100% acetonitrile solvent
[00371] o B: 0.1% TFA in 100% Water
[00372] • Gradient: Time A B 0.1 10 90 25 35 65 25.01 Stop
[00373] Chromatographic column: Rampak column packing machine, load: Vydac-C18
[00374] ii. Purification process: Dissolve the crude peptide in an aqueous acetic acid solution. Concentrate the peptide solution, then filter the peptide solution with a 0.45 µm filter membrane. Load samples, separate and purify, collect main peaks, concentrate with rotary distillation.
[00375] b. Salt Conversion Process
[00376] i. Method One: Sodium Ion Exchange Resin
[00377] ii Method Two: Microporous resin dissolved in 10% NaHCO3 and 10% Na2CO3
[00378] 6. Freeze drying
[00379] a. Pre-lyophilize (duration: 2.5 to 3 hours):
[00380] i. Set shelf temperature as -45 °C. After about 30 to 45 minutes, the shelf temperature reaches the preset temperature and the product temperature reaches -40 °C. Keep this condition for 2 hours.
[00381] ii. During pre-freezing, the cold trap temperature should be controlled as <-50°C
[00382] b. First dry, remove free moisture:
[00383] i. Turn on the vacuum pump and reduce the air pressure in the freeze dryer to 10Pa and maintain this air pressure
[00384] ii. Increase shelf temperature from -45 °C to 10 °C with a regular gradient within 12 hours
[00385] iii. Increase shelf temperature from 10 °C to 30 °C with a regular gradient within 1-2 hours
[00386] iv. From the beginning of the first drying until the product is pumped out, control the product temperature below -20 °C. If, as estimated, the product temperature could exceed -20°C within the specified time period, reduce the shelf temperature by about 3°C conveniently, to ensure that the lyophilized product can be dissolved or disintegrated.
[00387] c. Second drying:
[00388] i. Adjust the pressure inside the lyophilizer to 5Pa and keep it with slight fluctuation
[00389] ii. Set shelf temperature as 35 °C, and when product temperature reaches 30-33 °C keep for 2 hours
[00390] iii. In such a course, the cold trap temperature should be controlled to <-50 °C with slight fluctuation.
[00391] d. Filling with nitrogen and plugging the stopper:
[00392] i. Close isolation valve and vacuum pump in order, cool front chamber and reduce shelf temperature to 15-20 °C
[00393] ii. Open the nitrogen valve and related valves, fill a small amount of nitrogen into the freeze-drying chamber (this should be conducted slowly and only a small amount of nitrogen can be filled. Too fast action and too much nitrogen can cause the stopper to drip)
[00394] iii. After filling with nitrogen, start the automatic stopper stopper device to cap the vials 4.
[00395] iv. Release the vacuum: after the rubber stopper is tightly capped, open the exhaust valve to release the vacuum in the chamber and make the pressure return to normal pressure
[00396] e. Removal of the chamber:
[00397] i. Shut down the freeze dryer and auxiliary equipment in accordance with the freeze dryer operating procedures
[00398] ii. Raise shelf to maximum height
[00399] iii. Open the chamber door and remove the products EXAMPLE 3 - SALTED FLAVOR ENHANCED BY A pGLU-VAL-LEU PEPTIDE
[00400] The present example describes the evaluation of the descriptive profile of a pGlu-Val-Leu peptide of the present application.
[00401] Methods:
[00402] The Descriptive Profiles (Taste and Chemical Sensation Factors) of five levels of use of a pGlu-Val-Leu flavoring composition were determined using the SpectrumTM method. The five usage levels were as follows: 0.1 ppb, 0.5 ppb, 1.0 ppb, 10.0 ppb and 40.0 ppb.
[00403] Data were collected for the taste and chemical mouthfeel factors of the product for each of the five levels of use according to the following protocol. A replica was collected of the taste and chemical mouthfeel factors of the product. 6 to 9 panellists evaluated per session. INCREASED SALT PERCEPTION PROTOCOL
[00404] Each panelist experienced a reference salt (0.35% saline) with a reference salt intensity of 5.0 which provided a baseline for each panelist as to salt intensity.
[00405] Each panelist experienced a test sample (0.1 ppb, 0.5 ppb, 1.0 ppb, 10.0 ppb or 40.0 ppb all in 0.2% NaCl solution). Only one sample was tried per session.
[00406] Each panelist tried the salt reference again (intensity 5.0) and rated it for salt intensity as well as any other basic flavor, chemical sensation factor, or perceived aromatic. Thus, any increased salt perception as a result of the test sample could be determined, as well as any other perceptions present. RETURN TO BASELINE PROTOCOL
[00407] After evaluating the salt sample and other perceptions (step 3 above), each panelist again tried the salt reference 10 (intensity 5.0) at 1 minute intervals until their perception of the salt content intensity of the reference returned. to 5.0. Each panelist recorded the salt intensity at each interval and obtained qualitative notes about other perceptions observed in aftertaste.
[00408] The test samples were formulated as described 15 in table 2. TABLE 2. TEST SAMPLE FORMULATIONS.

[00409] Results
[00410] The results of the panellists' perceptions of the salt intensity of the pGlu-Val-Leu peptide are shown in table 3. TABLE 3. RESULTS OF THE PANELISTS' PERCEPTIONS OF THE SALT INTENSITY OF THE PGLU-VAL-LEU PEPTIDE.

[00411] No visible difference in salt perception was observed in the mouth for the tested samples.
[00412] • As concentrations of pGlu-Val-Leu peptide in solution increased, salt perception did not significantly increase in the mouth. Salt perception after sputum test sample, and reference sample taste increased with increased concentrations of pGlu-Val-Leu peptide solution.
[00413] • Salt perception increased after sputum in all samples. Higher levels of pGlu-Val-Leu peptide resulted in higher levels of salt content. The amount of time required to return to baseline did not necessarily increase with increasing concentrations of the pGlu-Val-Leu peptide solution.
[00414] • The time taken to return to baseline has notably increased from 0.1 ppb to 0.5 ppb and from 10.0 ppb to 40.0 ppb. Intermediate concentrations (0.5, 1.0 and 10.0 ppb) do not differ remarkably in the time taken to return to baseline. EXAMPLE 4 - DESCRIPTIVE ANALYSIS OF SALT ENHANCING COMPOSITION PEPTIDES IN SOLUTION
[00415] The present example describes the evaluation of the descriptive profile of pGlu-Val-Leu (identified as "SE-13"), pGlu-Val (identified as "SE-14") and pGlu-Val-Val (identified as "SE-14") peptides "SE-17") of the present application. An objective of the study is to understand the efficacy of SE-13, SE-14, and SE-17 salt enhancing compounds at increased concentrations, and to understand the amount of time required for salt perception to return to baseline after solutions are expectorates.
[00416] Methods:
[00417] The descriptive attributes (eg, taste, taste and chemical sensation factors) of six levels of use of flavoring composition peptides pGlu-Val-Leu (SE-13), pGlu-Val (SE-14) and pGlu -Val-Val (SE-17) were determined. The six usage levels were as follows: 0.1 ppb, 0.5 ppb, 1.0 ppb, 10.0 ppb, 40.0 ppb and 50.0 ppb.
[00418] Data were collected for product attributes in the mouth for usage levels according to the following protocol:
[00419] • Samples were analyzed for taste and aftertaste by six to nine panellists, trained and experienced in appearance, flavor and texture assessment using the SpectrumTM method. Solution samples were evaluated in multiple panel sessions.
[00420] • The intensity of each attribute was rated on a 15-point scale, where 0 = none and 15 = very strong.
[00421] • This scale incorporates the ability to use tenths of a point and therefore has the potential of 150 scale differentiations.
[00422] • The scale can be expanded beyond 15 points to include extreme ratings if necessary. ATTRIBUTE PERCEPTION PROTOCOL
[00423] • Panelists evaluated each sample using the following procedure
[00424] o Descriptive Profiles (taste and chemical sensation factors) of 5 levels of salt enhancing solutions
[00425] o Individual data were collected for the product's taste and chemical mouthfeel factors
[00426] • Increased Salt Perception Protocol
[00427] o Each panelist tried the salt reference 5 (0.35% salt solution) — to settle on a salt intensity of 5.0.
[00428] o Each panelist tried the test sample (0.1 ppb, 0.5 ppb, 1.0 ppb, 10.0 ppb or 40.0/50.0 ppb all in 0.2% NaCl solution : only one per session)
[00429] o Each panelist then re-tryed the salt reference 5 and rated it for salt intensity as well as any other basic flavor, chemical sensation factor, or perceived aromatic. This captured any increased salt perception indicated by the test sample as well as any other perceptions present.
[00430] • Return to Baseline Protocol
[00431] o After evaluating the salt sample & other perceptions, the panellists again tried the salt 5 reference at 1 minute intervals until their perception of the salt 5 salt content intensity returned to 5.0. Each panelist recorded their salt intensity at each interval and obtained qualitative notes about other perceptions observed in aftertaste. SAMPLE PREPARATION
[00432] Test samples of 0.1, 0.5, 1.0 10, 40, and 50 ppb of the flavoring composition peptides were prepared in water as described in table 4. TABLE 4. TEST SAMPLE FORMULATIONS OF 0.1, 0.5, 1.0 10, 40, E 50 PPB.



ANALYZED ATTRIBUTES
[00433] The panelists evaluated each sample regarding the attributes described in table 5. TABLE 5. ATTRIBUTES EVALUED BY PANELISTS.

[00434] Results
[00435] SE-13
[00436] The average mouth perception evaluation scores of the attributes by the panelists are described in table 6. TABLE 6. AVERAGE EVALUATION SCORES FOR THE MOUTH PERCEPTION OF SE-13.

[00437] The level of salt perception does not noticeably increase in the mouth as the concentration of SE-13 increases.
[00438] • Panelists also experience Umami-like swelling of lips and tongue at all SE-13 levels.
[00439] The level of aromatics, basic flavors, and chemical sensation factors does not increase with increasing concentration of SE-13 in the mouth.
[00440] The average assessment scores for the perception after expectoration of the attributes by the panellists are described in table 7. TABLE 7. AVERAGE ASSESSMENT SCORES FOR THE PERCEPTION AFTER EXPECTORATION OF SE-13.


[00441] • The level of salt perception increases slightly as the concentration of SE-13 increases. However, this does not apply to a 0.5 ppb solution that has a salt perception slightly less than 0.1 ppb (this difference is not noticeable).
[00442] • Salt perception increases after sputum in all samples. Higher levels of SE-13 result in higher levels of salt content.
[00443] • Panelists also experience Umami-like swelling of lips and tongue at all SE-13 levels.
[00444] • The level of aromatics, basic flavors (excluding salt) and chemical sensation factors does not increase with increasing SE-13 concentration.
[00445] The average time for panellists' perception of salt reference 5 to return to baseline is described in table 8. TABLE 8. AVERAGE TIME FOR PANELERS' SALT REFERENCE 5 PERCEPTION TO RETURN TO LINE BASE

[00446] The time taken to return to baseline increases notably from 0.1 ppb to 0.5 ppb and from 10.0 ppb to 40.0 ppb. Concentrations of 0.5, 1.0, and 10.0 ppb do not remarkably differ in time taken to return to baseline.
[00447] A summary of the SE-13 panellist's assessment is shown in Table 9. TABLE 9. SUMMARY OF SE-13 PANELISTS' ASSESSMENT.

[00448] • The SE-13 salt enhancer:
[00449] o Shows a visible increase in salt perception from the moment in the mouth to after expectoration (data shown in the lines above)
[00450] o Does not show a visible increase in salt perception as the concentration increases in the mouth (data shown in the columns above)
[00451] o Shows a slight increase in salt perception as the concentration increases after sputum (data shown in the columns above)
[00452] o The amount of time required to return to baseline does not necessarily increase with increasing concentrations of the SE-13 solution.
[00453] o Shows umami-like sensation factor of swelling of lips and tongue in mouth and after expectoration SE-14
[00454] The average assessment scores for the in-mouth perception of attributes by the panelists are described in Table 10. TABLE 10. AVERAGE ASSESSMENT SCORES FOR THE IN-MOUTH PERCEPTION OF SE-14.

[00455] • The level of salt perception increases slightly in the mouth as the concentration of SE-14 increases.
[00456] • Some panelists also experience Umami-like swelling of the lips and tongue at all SE-14 levels. However, this sensation factor was more prevalent in aftertaste as opposed to in the mouth.
[00457] • The level of aromatics, basic flavors (excluding salt), and chemical sensation factors do not increase with increasing concentration of SE-14 in the mouth.
[00458] The average perception rating scores after the expectoration of the attributes by the panelists are described in table 11. TABLE 11. AVERAGE PERCEPTION ASSESSMENT SCORES AFTER EXPECTORATION OF SE-14.

[00459] • Salt perception increases after sputum (from the mouth) in all samples. Higher levels of SE-14 result in higher levels of salt content after sputum.
[00460] • The level of salt perception after sputum increases slightly as the concentration of SE-14 increases.
[00461] • Panelists also experience Umami-like swelling of lips and tongue at all SE-14 levels. This sensation factor is mainly observed in the aftertaste.
[00462] • The level of aromatics, basic tastes (excluding salt) and chemical sensation factors do not increase with increasing SE-14 concentration.
[00463] The average time for panellists' perception of the salt reference to return to the baseline is described in Table 12. TABLE 12. AVERAGE TIME FOR PANELERS' PERCEPTION OF THE SALT REFERENCE TO RETURN TO THE BASELINE.


[00464] • The time taken to return to baseline increases slightly overall as the concentration of SE-14 increases.
[00465] • Concentrations of 0.1, 0.5, & 1.0 ppb do not remarkably differ in time taken to return to baseline.
[00466] A summary of the SE-14 panellist's assessment is shown in Table 13. TABLE 13. SUMMARY OF THE SE-14 PANELIST'S ASSESSMENT.

[00467] • The SE-14 salt enhancer:
[00468] o Shows a visible increase in salt perception from the moment in the mouth to after expectoration (data shown in the lines above)
[00469] o Shows a slight increase in salt perception as the concentration increases in the mouth and after sputum (data shown in the columns above)
[00470] o Shows a slight overall increase in the time (min.) required to return to baseline as concentration increases
[00471] o Shows umami-like sensation factor of swelling of lips and tongue in mouth and after sputum SE-17
[00472] The average evaluation scores for the in-mouth perception of attributes by the panelists are described in Table 14. TABLE 14. AVERAGE ASSESSMENT SCORES FOR THE IN-MOUTH PERCEPTION OF SE-17.

[00473] • The level of salt perception does not noticeably increase in the mouth as the concentration of SE-17 increases.
[00474] • Some panelists also experience Umami-like swelling of lips and tongue at all SE-17 levels. This sensation factor was more prevalent in aftertaste as opposed to in the mouth.
[00475] • The level of aromatics, basic flavors, and chemical sensation factors do not increase with increasing concentration of SE-17 in the mouth.
[00476] The average rating scores for perception after expectoration of attributes by panellists are described in table 15. TABLE 15. AVERAGE ASSESSMENT SCORES OF PERCEPTION AFTER EXPECTORATION OF SE-17.

[00477] • Salt perception increases after expectoration (from the moment in the mouth) in all samples.
[00478] • Higher levels of SE-17 result in higher levels of salt content after sputum.
[00479] • The level of salt perception does not noticeably increase after sputum as the concentration of SE-17 10 increases.
[00480] • Panelists also experience Umami-like swelling of lips and tongue at all SE-17 levels.
[00481] • The level of aromatics, basic flavors, and chemical sensation factors do not increase with increasing SE-15 concentration 17.
[00482] The average time for panellists' perception of salt reference 5 to return to baseline is described in table 16. TABLE 16. AVERAGE TIME FOR PANELERS' SALT REFERENCE 5 PERCEPTION TO RETURN TO LINE BASE


[00483] • The time taken to return to baseline increases notably from 0.1 ppb to 0.5 ppb.
[00484] • No definite trend was observed in time to return to baseline versus increase of 5 concentrations in SE-17.
[00485] A summary of the SE-17 panellists evaluation is shown in table 17. TABLE 17. SE-17 PANELISTS EVALUATION SUMMARY.

[00486] • The SE-17 salt enhancer:
[00487] o Shows a visible increase in salt perception from the moment in the mouth to after expectoration (data shown in the lines above)
[00488] o Does not show a visible increase in salt perception as the concentration increases in the mouth or after sputum (data shown in the columns above)
[00489] o Shows no definite trend in time needed to return to baseline as concentration increases
[00490] o Shows an umami-like sensation factor of swelling of lips and tongue both in the mouth and after expectoration
[00491] Summary
[00492] A summary of the results of panelists' perceptions of the attributes of the flavoring composition peptides pGlu-Val-Leu (SE-13), pGlu-Val (SE-14) and pGlu-Val-Val (SE-17) is shown in table 18. TABLE 18. SUMMARY OF ASSESSMENT OF ATTRIBUTES OF IF-13, IF-14 15 AND IF-17.

[00493] • Generally, SE-17 showed the highest levels of salt perception in the mouth.
[00494] o Increasing the concentration of SE-17 did not necessarily increase the perception of salt in the mouth.
[00495] • The perception of salt after sputum showed no trends with increasing concentrations in any of the three salt enhancers.
[00496] • Salt perception increased from the moment in the mouth to after expectoration in all three salt enhancing compounds.
[00497] • Time taken to return to baseline was longer in compound SE-13.
[00498] o In all three salt enhancing compounds, increasing concentrations did not necessarily increase the amount of time required to return to baseline. EXAMPLE 5 - DESCRIPTIVE ANALYSIS OF AN UMAMI ENHANCED FLAVORIZING COMPOSITION PEPTIDE IN SOLUTION
[00499] The present example describes the evaluation of the descriptive profile of a pGlu-Val-Cys peptide (identified as "UE-30") of the present application. One objective of the study was to understand the efficacy of umami UE-30 enhancing compound at increased concentrations.
[00500] Methods:
[00501] The descriptive attributes (eg taste, taste and chemical sensation factors) of four levels of use of a flavoring composition peptide pGlu-Val-Cys (UE-30) were determined. The four usage levels were as follows: 1.0 ppb, 10.0 ppb, 100.0 ppb and 1000.0 ppb.
[00502] Data were collected for product attributes in the mouth for usage levels according to the following protocol:
[00503] The samples were analyzed for taste and aftertaste by six to nine elements of a panel, trained and experienced in appearance, flavor and texture using the SpectrumTM method. Solution samples were evaluated in multiple panel sessions.
[00504] The intensity of each attribute was rated on a 15-point scale, where 0 = none and 15 = very strong.
[00505] • This scale incorporates the ability to use tenths of a point and therefore has the potential of 150 scale differentiations.
[00506] • The scale can be expanded beyond 15 points to include extreme ratings if necessary. ATTRIBUTE PERCEPTION PROTOCOL
[00507] Panelists evaluated each sample using the following procedure
[00508] o Descriptive Profiles (Taste and Chemical Sensation Factors) of 4 levels of UE-30 (umami enhancer)
[00509] o Individual data (1 replicate) were collected on the taste and chemical mouthfeel factors of the product SAMPLE PREPARATION
[00510] Test samples of 0.1, 10, 100 and 1000 ppb of the flavoring composition peptide were prepared in water as described in table 19. TABLE 19. TEST FORMULATIONS OF 01, 10, 100 AND 1000 EU PPB -

ANALYZED ATTRIBUTES
[00511] The panelists evaluated each sample for the attributes described in table 20. TABLE 20. ATTRIBUTES ASSESSED BY PANELISTS.


[00512] Results
[00513] UE-30
[00514] The average rating scores for the in-mouth perception of attributes by panellists are described in table 21. 5 TABLE 21A. AVERAGE ASSESSMENT SCORES FOR MOUTH PERCEPTION OF UE-30.

[00515] • The level of salt perception increases slightly as the EU-30 concentration increases.
[00516] • The aromatic umami/broth increases slightly as the concentration of UE-30 increases.
[00517] • The umami sensation factor increases slightly as the EU-30 concentration increases.
[00518] • The level of remaining aromatics, basic flavors, and chemical sensation factors does not increase with increasing concentration of EU-30 in the mouth.
[00519] Summary
[00520] A summary of the in-mouth results of panelists' perceptions of the attributes of the flavoring composition peptides pGlu-Val-Cys (UE-30) is shown in table 21 TABLE 21B. SUMMARY OF RESULTS IN THE MOUTH OF PERCEPTIONS OF EU-30 ATTRIBUTES.

[00521] • The UE-30 umami enhancer:
[00522] o Shows increases in salt and umami aromatic and sensation factor as concentration increases EXAMPLE 6 - DESCRIPTIVE ANALYSIS OF PEPTIDES OF FLAVORING COMPOSITION OF FLAVOR ENHANCEMENT IN RICE AND SOLUTION
[00523] The present example describes the evaluation of the descriptive profile of pGlu-Cys (identified as "FE-35"), pGlu-Cys-Gly (identified as "FE-36"), pGlu-Cys-Cys (identified as "FE-36") peptides "FE-37"), pGlu-Cys-Val (identified as "FE-38") and pGlu-Val-Cys (identified as "UE-30") of the present application. An objective of the study was to understand the efficacy of flavor enhancing compounds FE-35, FE-36, FE-37, FE-38 and EU-30 at increased concentrations in both solution and rice, and to determine a Degree of Difference score (DOD) between a control rice sample (which includes NaCl, and does not include flavoring composition peptide) and the test rice samples (with flavoring composition peptides added in increasing concentrations).
[00524] Methods:
[00525] The descriptive attributes (eg taste, taste and chemical sensation factors) of three levels of use of flavoring composition peptides pGlu-Cys (FE-35), pGlu-Cys-Gly (FE-36), pGlu -Cys-Cys (FE-37), pGlu-Cys-Val (FE-38) and pGlu-Val-Cys (UE-30) were determined. The three levels of usage were as follows: 1.0 ppb, 10.0 ppb and 100.0 ppb.
[00526] Data were collected from the attributes of the product in the mouth for the levels of use according to the following protocol:
[00527] • Samples were analyzed for taste by six to nine panelists, trained and experienced in assessing appearance, taste and texture using the SpectrumTM method. Solution samples were evaluated in multiple panel sessions.
[00528] • The intensity of each attribute was rated on a 15-point scale, where 0 = none and 15 = very strong.
[00529] o This scale incorporates the ability to use tenths of a point and therefore has the potential of 150 scale differentiations.
[00530] o The scale can be expanded beyond 15 points to include extreme ratings if necessary. PREPARATION OF RICE SAMPLES
[00531] • Each flavor enhancer was tested in an Uncle Ben's Garden Vegetable Ready rice matrix at 3 different concentrations: 1 ppb, 10 ppb and 100 ppb. A total of 15 points with flavor enhancers were prepared for sensory evaluation. Additionally, 15 control samples were prepared. Each point has 2 samples (test and control) and was made from a bag of rice.
[00532] • Instructions for preparing the solutions:
[00533] • The 15 ready-to-eat bags were placed in the microwave according to the procedure found on the back of the bag: (1) squeeze the bag to separate the rice, (2) tear two inches to breathe, (3) heat over high heat for 90 seconds and (4) remove from microwave using COOL TOUCH area on the un-torn side.
[00534] • From each bag, 124.75 g (test sample) and 99.8 g (control) were weighed. The test sample has flavor and/or salt enhancer. The control sample has only added salt.
[00535] • Flavor enhancer and/or salt (non-iodized salt) were weighed in a souffle container. A weighed amount of flavor enhancer and/or salt was added to the under-sampled rice. The rice was stirred and mixed to evenly distribute the added salt.
[00536] • A portion of rice was placed back into the souffle container, sealed, and the container was shaken to obtain flavor enhancer and/or salt that could get stuck on the walls of the souffle container. After shaking the souffle container, the rice was added back to the original under-sampled rice and shaken/mixed again.
[00537] • Each sample (test and control) was placed in the microwave for an additional 30 seconds (or until warmed up) to ensure that the salts/compounds completely incorporated into the solutions.
[00538] • All samples (test and control) were run at the same temperature.
[00539] • Each test sample had 0.2% added NaCl and flavor enhancers at the specified concentrations.
[00540] • The flavoring composition peptide compositions used to prepare the rice samples are shown in table 22. TABLE 22. FLAVORING COMPOSITION PEPTIDE COMPOSITIONS USED TO PREPARE THE RICE SAMPLES


[00541] A summary of the concentrations of NaCl and flavoring peptides in rice samples is described in table 23. The first value of each cell represents a single sample amount of an ingredient in milligrams, and the second number in parentheses is one 5 doubling of ingredient (in grams) for use in a double-sized sample. TABLE 23. CONCENTRATIONS OF NACI AND PEPTIDES OF FLAVORIZING COMPOSITION USED TO FORMULATE RICE SAMPLES.






PREPARATION OF SOLUTION SAMPLES
[00542] A summary of the concentrations of NaCI, water, and flavoring compound peptides in the solution samples is described in table 24. TABLE 24. CONCENTRATIONS OF NACL, WATER, AND FLAVORING COMPOSITION PEPTIDES USED TO FORMULATE THE SOLUTION SAMPLES.

ANALYZED ATTRIBUTES
[00543] The panelists evaluated each sample for the attributes described in table 25. TABLE 25. ATTRIBUTES ASSESSED BY PANELISTS.


DEGREE OF DIFFERENCE (DOD)
[00544] • The scale of difference is a rating from 0.0 to 10.0 indicating how different a product is from a reference or control product, with 0.0 indicating no difference and 10.0 being extremely different
[00545] • The degree of difference classification quantifies the magnitude of the difference, but it is not directional
[00546] o A degree of difference between 2.0 and 3.0 is considered low enough that numerous consumers are not able to differentiate the two samples.
[00547] o A degree of difference of 5.0 or greater is high enough for numerous consumers to be able to differentiate the samples.
[00548] o A degree of difference of 4.0 is considered a questionable area where consumers may or may not notice the difference.
[00549] • DOD scale anchors:
[00550] 0.0 = no difference
[00551] 5.0 = notable difference
[00552] 10.0 = extreme difference
[00553] Realize that a difference does not necessarily indicate a difference in preference
[00554] • Appearance differences are not taken into account when assigning a DOD classification
[00555] Results PEPTIDES OF FLAVORIZING COMPOSITION IN RICE
[00556] UE-30
[00557] Consensus data scores for the perception of attributes by panelists, and the degree of control difference, are described in table 26. TABLE 26. CONSENSUS DATA SCORE FOR PERCEPTION OF ATTRIBUTES AND DEGREE OF EU DIFFERENCE -30.


[00558] • A low level of cooked vegetables is observed in all EU 30 samples, this is not observed in the Control.
[00559] • All EU 30 samples are saltier than the Control and are superior in burn sensation factors of 5 umami and salt.
[00560] • UE 30 in 10 and 100 ppb have low mouth dryness.
[00561] • Consumers will likely notice a difference between the Control and concentrations of 10 and 100 ppb of EU 30
[00562] • Consumers may or may not notice a difference between the Control and the concentration of 1 ppb of EU 30
[00563] FE-35
[00564] Consensus data scores for perception of attributes by panelists, and degree of control difference, are described in table 27. TABLE 27. CONSENSUS DATA SCORE FOR PERCEPTION OF ATTRIBUTES AND DEGREE OF FE-35 DIFFERENCE .


[00565] • FE 35 at 50 ppm is slightly lower in total aromatics, this contributes to the total DOD score.
[00566] • A low level of cooked vegetables is observed in all EF 35 samples, this is not observed in the Control.
[00567] • FE 35 at 100 ppb is saltier than the Control.
[00568] • FE 35 at 10 & 100 ppb is superior in umami feel factor compared to Control.
[00569] • All concentrations of FE 35 have a low level of heat and mouth dryness that are not observed in the Control.
[00570] • Consumers will likely notice a difference between the Control and concentrations of 10 and 100 ppb of FE 35
[00571] • Consumers will likely not notice the difference between the Control and the 1 ppb concentration of FE 35
[00572] FE-36
[00573] Consensus data scores for perception of attributes by panelists, and degree of control difference, are described in table 28. TABLE 28. CONSENSUS DATA SCORE FOR PERCEPTION OF ATTRIBUTES AND DEGREE OF FE-36 DIFFERENCE .


[00574] A low level of cooked vegetables is observed in all EF 36 samples, this is not observed in the Control.
[00575] All FE 36 samples are slightly more bitter and are superior in umami.
[00576] FE 36 at 100 ppb has a low level of salt burn.
[00577] • All samples of FE 36 have mouth dryness, this is not observed in the Control.
[00578] • Consumers will likely notice a difference between the Control and all FE 36 concentrations
[00579] FE-37
[00580] The consensus data scores for perception of attributes by panelists, and the degree of control difference, are described in table 29. TABLE 29. CONSENSUS DATA SCORE FOR PERCEPTION OF ATTRIBUTES AND DEGREE OF DIFFERENCE FROM FE-37 .



[00581] A low level of cooked vegetable is observed in all EF 37 samples, this is not observed in the Control.
[00582] • All FE 37 samples have a low mineral/stone grade not seen in the Control.
[00583] • All FE 37 samples are saltier than the Control, are low in bitterness, and are superior in umami and salt burning sensation factors.
[00584] • All concentrations of FE 37 have oral dryness.
[00585] • Consumers will likely notice a difference between the Control and the 100 ppb concentration of FE 37
[00586] • Consumers may or may not notice a difference between the Control and concentrations of 1 and 10 ppb of FE 37 FE-38
[00587] Consensus data scores for perception of attributes by panelists, and degree of control difference, are described in table 30. TABLE 30. CONSENSUS DATA SCORE FOR PERCEPTION OF ATTRIBUTES AND DEGREE OF FE-38 DIFFERENCE .


[00588] A low level of cooked vegetable is observed at concentrations of FE 38 1 & 100 ppb, this is not observed in the Control.
[00589] All FE 38 concentrations have a low mineral/stone score not seen in the Control.
[00590] • All FE 38 samples are bitter and are superior in umami and salt burning sensation factors compared to the Control.
[00591] • All samples of EF 38 had oral dryness.
[00592] • Consumers will likely notice a difference between the Control and the 10 ppb concentration of FE 38
[00593] • Consumers may or may not notice a difference between the Control and concentrations of 1 and 100 ppb of FE 38 PEPTIDES WITH FLAVORIZING COMPOSITION IN SOLUTION
[00594] UE-30
[00595] A summary of the panelists' attribute perception scores on a 15-point scale for the attributes is described in table 31. TABLE 31. EU-30 ATTRIBUTE PERCEPTION SCORES IN SOLUTION.



[00596] The average evaluation scores for the perception of attributes by the panelists, and the degree of control difference, are described 5 in table 32. TABLE 32. AVERAGE EVALUATION SCORES FOR PERCEPTION OF ATTRIBUTES AND DEGREE OF DIFFERENCE EU- 30 IN SOLUTION.


[00597] • The level of salt perception increases slightly in the mouth as concentration increases.
[00598] • Mineral/Petreous aromatic increases as concentration increases.
[00599] • Umami sensation factor increases as concentration increases. However, the umami aromatic does not show a different pattern.
[00600] FE-35
[00601] A summary of the panelists' attribute perception scores on a 15-point scale for the attributes is described in table 33. TABLE 33. FE-35 ATTRIBUTE PERCEPTION SCORES IN SOLUTION.



[00602] The average assessment scores for the perception of attributes by the panelists, and the degree of control difference, are described in table 34. TABLE 34. AVERAGE ASSESSMENT SCORES FOR PERCEPTION OF ATTRIBUTES AND DEGREE OF DIFFERENCE FROM FE-35 IN SOLUTION.


[00603] • The aromatic umami decreases slightly as the aromatic increases. However, the umami feel factor does not show a different pattern.
[00604] • Mineral/stone and salt did not show a different pattern with increasing concentrations of FE 35. FE-36
[00605] A summary of the panelists' attribute perception scores on a 15-point scale for the attributes is described in table 35. TABLE 35. FE-36 AVERAGE ASSESSMENT SCORES IN SOLUTION.




[00606] The average evaluation scores for the perception of attributes by the panelists, and degree of control difference, are described in table 36. TABLE 36. AVERAGE EVALUATION SCORES FOR PERCEPTION OF ATTRIBUTES AND DEGREE OF DIFFERENCE FROM FE-36 IN SOLUTION.

[00607] • No different pattern is seen in EF 36 as concentrations increase
[00608] FE-37
[00609] A summary of the panelists' attribute perception scores on a 15-point scale for the attributes is described in table 37. TABLE 37. FE-37 AVERAGE ASSESSMENT SCORES IN SOLUTION.




[00610] The average assessment scores for the perception of attributes by panelists, and the degree of control difference, are described in table 38. TABLE 38. AVERAGE ASSESSMENT SCORES FOR PERCEPTION OF ATTRIBUTES AND DEGREE OF DIFFERENCE FROM FE-37 IN SOLUTION.

[00611] • The salt perception level does not show a different pattern as concentration increases.
[00612] • Mineral/Petreous and umami aromatics increase very slightly as concentration increases.
[00613] • Umami feel factor increases very slightly by 100 ppb.
[00614] FE-38
[00615] A summary of the panelists' attribute perception scores on a 15-point scale for attributes is described in table 39. TABLE 39. FE-38 ATTRIBUTE PERCEPTION SCORES IN SOLUTION.




[00616] The average assessment scores for the perception of attributes by panelists, and the degree of control difference, are described in table 40. TABLE 40. AVERAGE ASSESSMENT SCORES FOR PERCEPTION OF ATTRIBUTES AND DEGREE OF DIFFERENCE FROM FE-38 IN SOLUTION.

[00617] • The level of salt and aromatic perception of umami increases very slightly in the mouth by 10 ppb.
[00618] • Mineral/Petreous aromatic increases very slightly as concentration increases.
[00619] • Umami sensation factor does not show a different pattern as concentration increases.
[00620] Summary PEPTIDES WITH A FLAVORIZING COMPOSITION IN RICE
[00621] A summary of the Degree of Difference results in rice for the flavoring composition peptides pGlu-Cys (FE-35), pGlu-Cys-Gly (FE-36), pGlu-Cys-Cys (FE-37) and pGlu-Cys-Val (FE-38) is shown in table 41. TABLE 41. SUMMARY OF DEGREE OF DIFFERENCE IN RICE FOR FE-35, FE-36, FE-37 AND FE-38.


[00622] • Consumers will likely notice a difference between the Control and:
[00623] o concentrations of 10 and 100 ppb of EU 30
[00624] o and concentrations of 10 and 100 ppb of FE 35
[00625] o all concentrations of FE 36
[00626] o concentration of 100 ppb of FE 37
[00627] o concentration of 10 ppb of FE 38
[00628] • Consumers may or may not notice a difference between the Control and:
[00629] o concentration of 1 ppb of EU 30
[00630] o and concentrations of 10 ppb of FE 37
[00631] o concentrations of 1 and 100 ppb of FE 38
[00632] • Consumers will likely not notice a difference between the Control and a 1 ppb concentration of FE 35
[00633] • In general, the differences observed from Control are similar across all salt/flavor enhancers at varying concentrations.
[00634] • The degree to which the sample differs from the Control changes with changing compound concentrations.
[00635] o Generally, a mineral/stone note is present in test samples and tends to increase slightly as the concentration increases.
[00636] A boiled vegetable note becomes present in test samples and generally increases slightly as the concentration increases.
[00637] The sensation factor of umami tends to increase as concentration increases.
[00638] Oral dryness becomes present in test samples and may increase very slightly as the concentration increases.
[00639] In all samples except FE 36, the salt level generally increases slightly as the concentration increases. PEPTIDES WITH FLAVORIZING COMPOSITION IN SOLUTION
[00640] • UE 30
[00641] o The level of perception of mineral/stone salt and aromatic increases slightly in the mouth as the concentration increases.
[00642] o The umami taste sensation factor increases as concentrations increase. However, the aroma of umami does not show a different pattern.
[00643] • FE 35
[00644] o Umami aromatic decreases slightly as concentration increases. However, the sensation factor of umami does not show a different pattern.
[00645] o Mineral/stone and salt do not show a different pattern with increasing FE 35 concentrations.
[00646] • FE 36
[00647] o No different pattern is seen in EF 36 as concentrations increase.
[00648] • FE 37
[00649] o The salt perception level does not show a different pattern as the concentration increases.
[00650] o Mineral/Petreous and umami aromatics and sensation factor increase very slightly as concentration increases.
[00651] • FE 38
[00652] o The level of perception of salt and mineral/Stone and aromatics of umami increases as concentration increases.
[00653] o Umami sensation factor does not show a different pattern as concentration increases. EXAMPLE 7 - FOOD PRODUCT COMPOSITIONS INCLUDING ADDED FLAVORIZING COMPOSITION PEPTIDES AND REDUCED SALT LEVELS
[00654] The food products were prepared as described below, in which flavoring composition peptides of the present application were added to the food compositions, and further, in which the salt level (NaCl) in the food product compositions was reduced. As described below, salt perception was similar in test compositions comprising the flavoring composition peptides and a reduced salt level compared to a control food product comprising unreduced salt levels and no flavoring composition peptides. A. REDUCTION OF 50% NACL OF RICE WITH ROAST CHICKEN FLAVOR WITH THE ADDITION OF 50 PPB OF PGLU-VAL-LEU
[00655] Methods:
[00656] All ingredients except rice were placed in a container and mixed together. The mixture was heated in a microwave for a total of one minute for two 30 second intervals. Rice and mixture were mixed in a bowl. The cooking bowl was placed in a rice cooker and the cooking cycle started. After 36 minutes, the rice was mixed and then allowed to cook for the remaining time for a total time of 49 minutes.
[00657] Three batches of rice were made: a control with 100% NaCl (4.7696 g), a sample with 50% NaCl (2.38 g), and the last sample had 50% NaCl (2, 38 g) with 50 ppb pGlu-Val-Leu. A 200 ppm stock solution of pGlu-Val-Leu in water was made to be added to rice as shown in Table 42. TABLE 42.



[00658] The table above shows the ingredients used to make the control and the 2 test batches. The control had no salt reduction, sample A had a 50% salt reduction, and sample B had a 50% salt reduction with pGlu-Val-Leu.
[00659] Chicken seasoning mixture used in the experiment. Chicken Seasoning Mix:


[00660] Results:
Sample A (50% NaCl reduction) tasted significantly less salty than the control. The salty taste of sample B (50% NaCl reduction with 50 ppb pGlu-Val-Leu) was similar to that of the control sample. B. 50% REDUCTION OF RICE NACI WITH ROAST CHICKEN FLAVOR WITH THE ADDITION OF 50 PPB OF PGLU-VAL-VAL
[00662] Methods:
[00663] All Ingredients, except rice, were placed in a container and mixed together. The mixture was heated in a microwave for a total of one minute for two 30 second intervals. Rice and mixture were mixed in a bowl. The cooking bowl was placed in a rice cooker and the cooking cycle started. After 36 minutes, the rice was mixed and then allowed to cook for the remaining time for a total time of 49 minutes.
[00664] Three batches of rice were made: a control with 100% NaCl, a sample with 50% NaCl (2.38 g) with 50 ppb of pGlu-Val-Val. A 200 ppm stock solution of pGlu-Val-Val in water was made to be added to rice as shown in Table 43. TABLE 43.




[00665] The table above shows the ingredients used to make the control and the 2 test batches. Two chicken seasoning mixes were blended to obtain a 50% sodium reduced chicken seasoning mix.
[00666] Chicken seasoning mix #1 used in the experiment. (Chicken Seasoning Mix #2 has no added sodium chloride or potassium chloride). Chicken Seasoning Mix:


[00667] Results:
[00668] Sample A (50% NaCl reduction) tasted significantly less salty than the control. The salty taste of sample B (50% NaCl reduction with 50 ppb pGlu-Val-Val) was similar to that of the control sample, but had a salty aftertaste. C. REDUCTION OF 50% NACL OF RICE WITH ROAST CHICKEN FLAVOR WITH THE ADDITION OF 50 PPB OF PGLU-VAL AND 50 PPB OF PGLU-PRO-GLU
[00669] Methods:
[00670] All Ingredients except rice were placed in a container and mixed together. The mixture was heated in a microwave for a total of one minute for two 30 second intervals. Rice and mixture were mixed in a bowl. The cooking bowl was placed in a rice cooker and the cooking cycle started. After 36 minutes, the rice was mixed and then allowed to cook for the remaining time for a total time of 49 minutes.
[00671] Two batches of rice were made: a control with 50% NaCl (2.38 g) and the other sample had 50% NaCl (2.38 g) with 50 ppb pGlu-Val and 50 ppb pGlu -Pro-Glu. Two stock solutions were made to be added to rice: a 200 ppm stock solution of pGlu-Val in water and a 200 ppm stock solution of pGlu-Pro-Glu in water, as shown in table 44. TABLE 44.




[00672] The table above shows the amount of ingredients added to the control and rice samples.
[00673] Chicken seasoning mix #1 used in the experiment. (Chicken Seasoning Mix #2 had no added sodium chloride or potassium chloride). Chicken Seasoning Mix:


[00674] Results:
[00675] Test sample A (50% NaCl reduction with 50 ppb pGlu-Val and 50 ppb pGlu-Pro-Glu) tasted significantly less salty than the control, had some umami attributes and also a bitter aftertaste. D. 60% REDUCTION OF NACI IN CHICKEN BROTH WITH THE ADDITION OF 0.667 PPB OF pGLU-VAL-LEU
[00676] Methods:
[00677] The chicken broth (737 g) was transferred to the 909 ml (32oz) plastic container and was heated in a microwave for a total of 1 minute 45 seconds for three intervals of 35 seconds and well shaken each time . Then, salt or salt with peptide was added to the broth. Again, this was reheated for 30 seconds and shaken well.
[00678] Three batches of chicken broth were made: a control with 100% NaCl (1.474 g), a sample with 60% NaCl reduction (0.5896 g) and the last sample with 60% NaCl reduction (0.4919 g) and 0.667 ppb pGlu-Val-Leu (0.0986 g peptide stock). A 5 ppm stock of pGlu-Val-Leu in salt was made to be added to the chicken broth. Therefore, this peptide stock is a source of pGlu-Val-Leu and NaCl broth, as shown in Table 45. TABLE 45.




[00679] The table above shows the ingredients used to make the control and the 2 test batches. The control had no salt reduction, sample A had a 60% salt reduction, and sample B had a 60% salt reduction with pGlu-Val-Leu.
[00680] Results:
Sample A (60% NaCI reduction) tasted significantly less salty than the control. The salty taste of sample B (60% NaCl reduction with pGlu-Val-Leu) was similar to that of the control sample. E. 50% NACL REDUCTION IN TOMATO SAUCE WITH THE ADDITION OF 50 PPB OF pGLU-VAL-LEU
[00682] Methods:
[00683] The tomato sauce (1 bottle, 680 g) was transferred to a 909 ml (32oz) plastic container and heated in a microwave for a total of 1 minute 45 seconds for three intervals of 35 seconds and well. hectic between each interval.
[00684] Three batches of tomato sauce were made: a control with 100% NaCl (0.1 g), a sample with 50% NaCl reduction (0.05 g) and the last sample with NaCl reduction of 50% and 50 ppb pGlu-Val-Leu (0.05 g). A 50 ppm stock of pGlu-Val-Leu in salt was made to be added to the tomato sauce. Therefore, this peptide stock is a source of pGlu-Val-Leu and NaCI, as shown in table 46. TABLE 46.



[00685] The table above shows the ingredients used to make the control and the 2 test batches. The control had no salt reduction, sample A had a 50% salt reduction, and sample B had a 50% salt reduction with pGlu-Val-Leu.
[00686] Results:
[00687] Sample A (50% NaCI reduction) tasted significantly less salty than the control. The salty taste of sample B (50% NaCl reduction with 50 ppb pGlu-Val-Leu) was similar to that of the control sample. F. 50% NACL REDUCTION IN PEANUT BUTTER WITH THE ADDITION OF 267 PPB OF pGLU-VAL-LEU
[00688] Methods:
[00689] All Ingredients were added to the mixing bowl and ground in the Retsch mill (model RM200) for a total of 30 minutes during two 15 minute intervals. After 15 minutes, the sides of the bowl were scraped with a spatula and then grinding was resumed.
[00690] Three batches of peanut butter were made: a control with 100% NaCl (0.05 g), a sample with 100% NaCl (0.05 g) and 267 ppb of pGlu-Val-Leu, and a sample with 50% NaCl reduction (0.025 g) and 267 ppb pGlu-Val-Leu. A 1000 ppm stock of pGlu-Val-Leu in salt was made to be added to peanut butter. Therefore, this peptide stock is a source of pGlu-Val-Leu and NaCl, as shown in table 47. TABLE 47.



[00691] The table above shows the ingredients used to make the control and the 2 test batches. Control had no salt reduction, sample A had no salt reduction with pGlu-Val-Leu and sample B had a 50% salt reduction with pGlu-Val-Leu.
[00692] Results:
Sample A (no salt reduction and 267 ppb pGlu-Val-Leu) was saltier than the control. The salty taste of sample B (50% NaCI reduction with 267 ppb pGlu-Val-Leu) was similar to that of the control sample. 50% SALT REDUCTION IN POTATO CHIPS WITH THE ADDITION OF 1150 PPB OF pGLU-VAL-LEU
[00694] Methods:
[00695] All Ingredients were added into a plastic container and gently mixed.
[00696] Two lots of potato chips were made: a control with 100% NaCl (0.5 g) and a sample with 50% NaCl (0.25 g) and 1150 ppb pGlu-Val-Leu.
[00697] A 1000 ppm stock of pGlu-Val-Leu in salt was made to be added to potato chips. Therefore, this peptide stock is a source of pGlu-Val-Leu and NaCl, as shown in table 48. TABLE 48



[00698] The table above shows the ingredients used to make the control and sample. The control had no salt reduction and sample A had a 50% salt reduction with pGlu-Val-20 Leu.
[00699] Results:
Sample A (50% salt reduction with 1150 ppb pGlu-Val-Leu) was saltier than the control. REDUCTION OF 60% NACL OF RICE WITH ROAST CHICKEN FLAVOR WITH THE ADDITION OF 1 PPB OF pGLU-VAL-LEU AND 1 PPB OF pGLU-VAL-CYS
[00701] Methods:
[00702] All Ingredients, except rice, were placed in a container and mixed together. The mixture was heated in a microwave for a total of one minute for two 30 second intervals. Rice and mixture were mixed in a bowl. The cooking bowl was placed in a rice cooker and the cooking cycle started. After 36 minutes, the rice was mixed and then allowed to cook for the remaining time for a total time of 49 minutes.
[00703] Three batches of rice were made: a control with 100% NaCl (4.7696 g), a sample with 40% NaCl (1.9 g), and the last sample had 40% NaCl (1, 9 g) with 1 ppb pGlu-Val-Leu and 1 ppb pGlu-Val-Cys. Two stock solutions were made to be added to rice: a 2 ppm stock solution of pGlu-Val-Leu in water and a 2 ppm stock solution of pGlu-Val-Cys in water, as shown in Table 49. TABLE 49.



[00704] The table above shows the ingredients used to make the control and the 2 test batches. The control had no salt reduction, sample A was 40% salt, and sample B was 40% salt with added pGlu-Val-Leu and pGlu-Val-Cys.
[00705] Chicken seasoning mixture used in the experiment. Chicken Seasoning Mix:


[00706] Results:
[00707] Sample A (60% NaCl reduction) was less salty than the control. The salty taste of sample B (60% NaCl reduction with 1 ppb pGlu-Val-Leu and 1 ppb pGlu-Val-Cys) was similar to that of the control sample and was also more complex, balanced and had attributes. umami superior to control. EXAMPLE 8 - FOOD PRODUCT COMPOSITIONS INCLUDING ADDED FLAVORIZING COMPOSITION PEPTIDES AND REDUCED SALT LEVELS
[00708] The food product compositions were prepared by mixing the flavoring composition peptide(s) of the present application with food compositions, in which the level of sodium (NaCl) in the food product compositions was reduced. The sodium level has been reduced by 25%, 50% or 75% compared to food product compositions that have not been mixed with flavoring composition peptides. The food product compositions comprising the flavoring composition peptides were tested by a panel of trained testers and the level of salt content was compared to the control food products.
[00709] Results
The peptides pGlu-Val-Leu (identified as "SE-13"), pGlu-Val-Cys (identified as "UE-30") and pGlu-Val-Val (identified as "SE-17") were tested in Pasta Sauce. The control noodle sauce comprises 540 mg sodium (NaCl) in a 125 g serving.
[00711] The evaluation of the panel of testers (n=4) is shown in table 50. TABLE 50


The peptides pGlu-Val-Leu (identified as "SE-13"), pGlu-Val-Cys (identified as "UE-30"), pGlu-Val-Val (identified as "SE-17") and pGlu-Cys-Cys (identified as "FE-37") were tested on cottage cheese, tortilla chips, ketchup, mushroom soup, Alfredo sauce, sausage, mixed nuts, peanuts, soy sauce and chicken stock. The sodium level in test food products comprising the peptides was reduced by 25% compared to control food products. The evaluation of the panel of testers (n=4) is shown in table 51. TABLE 51.





[00713] Although the presently described subject matter and its advantages are described in detail, it is to be understood that various changes, substitutions and alterations can be made herein without departing from the spirit and scope of the invention as defined by the appended claims. Furthermore, the scope of this application is not intended to be limited to the particular modalities of the process, machine, fabrication, composition of matter, means, methods and steps described in the descriptive report. As a person skilled in the art will easily assess from the description of the subject described herein, the processes, machines, fabrication, compositions of matter, means, methods, or steps, currently existing or later developed that perform substantially the same function or obtain substantially the same result as the corresponding embodiments described herein can be used in accordance with the subject matter described herein. Accordingly, the appended claims are intended to include within its scope such processes, machines, fabrication, compositions of matter, means, methods or steps.
[00714] Patents, patent application publications, product descriptions, and protocols are cited throughout this application whose descriptions are hereby incorporated by reference in their entirety for all purposes.

权利要求:
Claims (14)
[0001]
1. Flavoring composition comprising a peptide, CHARACTERIZED by the fact that the peptide comprises: (i) pyroglutamic acid (pGlu); (ii) a second amino acid selected from the group consisting of a valine (Val), leucine (Leu), isoleucine (Ile) and cysteine (Cys); and (iii) a third amino acid selected from the group consisting of glycine (Gly), alanine (Ala), valine (Val), leucine (Leu), isoleucine (Ile), proline (Pro), phenylalanine (Phe), methionine (Met), tyrosine (Tyr), tryptophan (Trp), cysteine (Cys), glutamine (Gln), serine (Ser) and glutamate (Glu), excluding the pGlu-Val-Pro or pGlu-Val-Trp sequence.
[0002]
2. Flavoring composition, according to claim 1, CHARACTERIZED by the fact that it comprises a peptide selected from the group consisting of pGlu-Val-Leu, pGlu-Val-Val, pGlu-Val-Cys, pGlu-Cys- Gly, pGlu-Cys-Cys, pGlu-Cys-Val and combinations thereof.
[0003]
3. Flavoring composition, according to any one of claims 1 to 2, CHARACTERIZED by the fact that the flavoring composition is prepared from a food product source, in which the food product source is subjected to hydrolysis, fractionation, extraction , enrichment or combinations thereof.
[0004]
4. Flavoring composition according to any one of claims 1 to 2, wherein CHARACTERIZED by the fact that the flavoring composition peptide is a synthetic peptide.
[0005]
5. Flavoring composition, according to any one of claims 1 to 4, in which CHARACTERIZED by the fact that the flavoring composition is formulated in a food product.
[0006]
6. Flavoring composition, according to claim 5, in which CHARACTERIZED by the fact that the peptide is present in the food product at a concentration from 0.0000001 to 1.0%, by weight/weight, of the food product.
[0007]
7. Flavoring composition, according to claim 5, in which CHARACTERIZED by the fact that the peptide is present in the food product at a concentration from 0.1 to 1000 ppb of the food product.
[0008]
8. Method of increasing the intensity of salt content in a food product, CHARACTERIZED by the fact that it comprises mixing the food product with the flavoring composition, as defined in any one of claims 1 to 4.
[0009]
9. Method, according to claim 8, CHARACTERIZED by the fact that the flavoring composition peptide is present in a concentration from 0.0000001 to 1.0% in the mixture.
[0010]
10. Method according to claim 8, CHARACTERIZED by the fact that the flavoring composition peptide is present in a concentration from 0.1 to 1000 ppb in the mixture.
[0011]
11. Method according to claim 8, CHARACTERIZED by the fact that it further comprises reducing the amount of sodium chloride in the food product by at least 10%.
[0012]
12. Method of increasing an intensity of umami in a food product which comprises mixing the food product with the flavoring composition, as defined in any one of claims 1 to 4, CHARACTERIZED by the fact that the flavoring composition peptide is present in a concentration from 0.1 to 1000 ppb in the mixture.
[0013]
13. Method according to claim 12, CHARACTERIZED by the fact that the flavoring composition peptide is present in a concentration of 0.1 to 100 ppb in the mixture.
[0014]
14. Method according to any one of claims 8 to 13, CHARACTERIZED by the fact that the flavoring composition and/or the food product comprises a salt selected from the group consisting of sodium chloride, potassium chloride, and combinations thereof, and wherein the method further comprises reducing the salt concentration in the food product.

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法律状态:
2018-05-02| B06F| Objections, documents and/or translations needed after an examination request according [chapter 6.6 patent gazette]|

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2019-09-10| B06U| Preliminary requirement: requests with searches performed by other patent offices: procedure suspended [chapter 6.21 patent gazette]|

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2020-09-01| B15K| Others concerning applications: alteration of classification|Free format text: AS CLASSIFICACOES ANTERIORES ERAM: A23L 1/227 , A23L 1/237 , A23G 9/38 Ipc: A23L 27/22 (2016.01), A23L 27/21 (2016.01), A23L 2 |

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2020-09-15| B07A| Technical examination (opinion): publication of technical examination (opinion) [chapter 7.1 patent gazette]|

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2021-01-19| B07A| Technical examination (opinion): publication of technical examination (opinion) [chapter 7.1 patent gazette]|

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2021-05-11| B09A| Decision: intention to grant [chapter 9.1 patent gazette]|

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2021-05-25| B09W| Decision of grant: rectification|Free format text: RETIFICACAO A PUBLICACAO DO DEFERIMENTO DO PRESENTE PEDIDO DA RPI 2627 DE 11/05/2021 POR TER SIDO EFETUADA COM INCORRECAO. |

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2021-07-13| B16A| Patent or certificate of addition of invention granted|Free format text: PRAZO DE VALIDADE: 20 (VINTE) ANOS CONTADOS A PARTIR DE 22/01/2014, OBSERVADAS AS CONDICOES LEGAIS. |

优先权:

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申请号 | 申请日 | 专利标题

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US201361755422P| true| 2013-01-22|2013-01-22|

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US61/755,422|2013-01-22|

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US201361785795P| true| 2013-03-14|2013-03-14|

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US61/785,795|2013-03-14|

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PCT/US2014/012611|WO2014116750A2|2013-01-22|2014-01-22|Flavor composition and edible compositions containing same|

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