Taste Modifiers Comprising a Chlorogenic Acid

Abstract

A consumable comprising an ingredient or ingredients that cause an off-taste in the consumable, and a chlorogenic acid provided in a concentration sufficient to mask or modify the off-taste. The chlorogenic acid may be supplied as an extract from a botanical source obtained by extraction at 30-80° C. with water and/or a polar organic solvent. The method of making an off-taste by addition of a chlorogenic acid to a consumable is also claimed.

1 . A consumable comprising an ingredient or ingredients that provide or cause an off-taste in the consumable, and a chlorogenic acid provided as an additive in a concentration sufficient to mask or modify the off-taste. 
     
     
         2 . A consumable according to  claim 1  comprising an ingredient selected from the group consisting of an artificial sweetener, alcohol, soy, carbon dioxide, and combinations thereof. 
     
     
         3 . The consumable of  claim 1  or  2 , wherein said ingredient is an artificial sweetener, selected from the group consisting of L-aspartyl-L-phenylalanine methyl ester (aspartame), saccharine and salts thereof, acesulfame salts (e.g., acesulfame K), cyclohexylsulfamic acid, dihydrochalcones, xylitol, neotame, sucralose, alitame cyclamates, stevio derivatives, and combinations thereof. 
     
     
         4 . The consumable of any of the preceding claims selected from the group consisting of cereal products, rice products, tapioca products, sago products, baker's products, biscuit products, pastry products, bread products, confectionery products, desert products, gums, chewing gums, chocolates, ices, honey products, treacle products, yeast products, baking-powder, salt and spice products, savory products, mustard products, vinegar products, sauces (condiments), tobacco products, cigars, cigarettes, processed foods, cooked fruits and vegetable products, meat and meat products, jellies, jams, fruit sauces, egg products, milk and dairy products, cheese products, butter and butter substitute products, milk substitute products, soy products, edible oils and fat products, medicaments, beverages, alcoholic drinks, beers, soft drinks, mineral and aerated waters and other non-alcoholic drinks, fruit drinks, fruit juices, coffee, artificial coffee, tea, cocoa, including forms requiring reconstitution, food extracts, plant extracts, meat extracts, condiments, sweeteners, nutraceuticals, gelatins, pharmaceutical and non-pharmaceutical gums, tablets, lozenges, drops, emulsions, elixirs, syrups and other preparations for making beverages, and combinations thereof. 
     
     
         5 . A consumable according to any of the preceding claims wherein the chlorogenic acid is derived from a natural extract, or is synthetic, or is a combination of natural extract and synthetic chlorogenic acid. 
     
     
         6 . A consumable according to any of the preceding claims wherein the chlorogenic acid is derived from an extract of coffee beans, preferably green coffee beans, more preferably green robusta coffee beans. 
     
     
         7 . A consumable according to any of the preceding claims wherein the chlorogenic acid is selected from the group consisting of 3-CQA, 4-CQA, 5-CQA, 3-FQA, 4-FQA, 5-FQA, 3-p-CoQA, 4-p-CoQA, 5-p-CoQA, 3,4-diCQA, 3,5-diCQA, 4,5-diCQA, 3,4-CFQA, 3,5-CFQA, 4,5-CFQA, or combinations thereof. 
     
     
         8 . A consumable according to any of the preceding claims containing chlorogenic acid at a concentration of about 0.0001% w/v  to about 0.1% w/v , more preferably of about 0.001% w/v  to about 0.01% w/v . 
     
     
         9 . A carbonated consumable containing chlorogenic acid as defined in any of the preceding claims, preferably at a concentration of about 0.0005% w/v  to about 0.05% w/v , more preferably of about 0.001% w/v  to about 0.02% w/v  in the consumable. 
     
     
         10 . A taste-modifying composition comprising an ingredient that imparts an off-taste to a consumable as defined in any of the preceding claims, and chlorogenic acid as defined in any of the preceding claims. 
     
     
         11 . A method for modifying an off-taste of a consumable comprising adding chlorogenic acid as defined in any of the preceding claims to a consumable or to a composition as defined in any of the preceding claims in an effective amount to modify or mask the off-taste. 
     
     
         12 . A method for modifying a sweetness perception of a consumable comprising adding a chlorogenic acid as defined in any of the preceding claims to a consumable or to a composition as defined in any of the preceding claims in an effective amount to modify the sweetness perception. 
     
     
         13 . A method of forming a chlorogenic acid extract, comprising the steps of extracting chlorogenic acid from a botanical source in a solvent composed of water and/or a polar organic solvent at 30-80° C. one or more times. 
     
     
         14 . A method according to  claim 13 , comprising the additional steps of collecting the extract and further purifying said extract either by precipitation of insoluble impurities, phase separation with organic solvents not miscible with water, microfiltration, adsorption chromatography, or a combination of said steps. 
     
     
         15 . Method according to  claim 13  or  14 , wherein the organic solvent used for extraction is selected from the group consisting of methanol, ethanol, n-propanol, 2-propanol, acetone and propylene glycol, preferably methanol and ethanol, most preferably ethanol, the composition of the solvent being in the range of 100/0 water/organic solvent (w/w) to 10/90 water/organic solvent (w/w), more preferably in the range of 50/50 water/organic solvent (w/w) to 30/70 water/organic solvent (w/w). 
     
     
         16 . Method according to  claim 13 ,  14  or  15 , wherein the extraction temperature is about 45-60° C. 
     
     
         17 . Method according to  claim 13 ,  14 ,  15  or  16 , wherein the precipitation of insoluble impurities is carried out by adding an organic solvent miscible with water, preferably methanol, acetone, n-propanol or 2-isopropanol, more preferably ethanol, to the extract. 
     
     
         18 . Method according to  claim 13 ,  14 ,  15  or  16 , wherein the phase separation is carried out with organic solvents not miscible with water, preferably hexane, cyclohexane, heptane, dichloromethane, chloroform, toluene, petroleum ether, methyl t-butyl ether, ethyl acetate and butanol and optionally added second solvent which is miscible with water, preferably methanol, ethanol, acetone, n-propanol and 2-propanol. 
     
     
         19 . A method according to any of the  claims 13 - 18 , extracting chlorogenic acid from green coffee beans, preferably green robusta coffee beans. 
     
     
         20 . An extract obtainable according to any of the  claims 13 - 19 . 
     
     
         21 . Use of chlorogenic acid as defined in any of the preceding claims as a taste modifying, taste masking or sweetness-enhancing additive in consumables.