US2016165936A1PendingUtilityA1

Taste-modifying ingredient

Assignee: FIRMENICH & CIEPriority: Jun 27, 2013Filed: Jun 3, 2014Published: Jun 16, 2016

Est. expiryJun 27, 2033(~6.9 yrs left)· nominal 20-yr term from priority

Inventors:Jean-Luc Gelin Maxime Delattre

A23L 27/88A23V 2002/00A23L 27/33A23L 27/86A23F 5/40A23L 27/13A23L 27/2052A23L 2/60A23L 2/02A23L 1/2225A23L 1/2363A23L 1/22083A23L 2/56A23L 27/12A23L 27/10

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References

Claims

Abstract

A method for modifying the taste of a foodstuff or beverage by including therein a taste modifying composition that includes 7-[4,5-dihydroxy-6-(hydroxymethyl)-3-(3,4,5-trihydroxy-6-methyloxan-2-yl)oxyoxan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl)chromen-4-one (rhoifolin) in an amount effective to reduce bitterness or increase sweetness of the foodstuff or beverage.

Claims

exact text as granted — not AI-modified

1 .- 5 . (canceled) 
     
     
         6 . A taste modifying composition comprising from 5 to 100ppm of 7-[4,5-dihydroxy-6-(hydroxymethyl)-3-(3,4,5-trihydroxy-6-methyloxan-2-yl)oxyoxan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl)chromen-4-one. 
     
     
         7 . A method of reducing or masking bitterness of a foodstuff or beverage and/or increasing the sweetness of a foodstuff or beverage by adding from 5 to 100 ppm of 7-[4,5-dihydroxy-6-(hydroxymethyl)-3-(3,4,5-trihydroxy-6-methyloxan-2-yl)oxyoxan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl)chromen-4-one thereto. 
     
     
         8 . A method for modifying the taste of a foodstuff or beverage by including therein a taste modifying composition that includes 7[4,5-dihydroxy-6-(hydroxymethyl)-3-(3,4,5-trihydroxy-6-methyloxan-2-yl)oxyoxan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl)chromen-4-one (rhoifolin) in an amount effective to reduce bitterness or increase sweetness of the foodstuff or beverage. 
     
     
         9 . The method of  claim 8 , wherein the taste modification comprises reducing bitterness. 
     
     
         10 . The method of  claim 8 , wherein the taste modification comprises increasing sweetness. 
     
     
         11 . The method of  claim 8 , wherein the taste modifying ingredient is present in an amount of from 5 to 300 ppm. 
     
     
         12 . The method of  claim 8 , wherein the taste modifying ingredient is present in an amount of from 5 to 100 ppm.

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