US2019254318A1PendingUtilityA1

Flavor composition and edible compositions containing same

76
Assignee: MARS INCPriority: Jan 22, 2013Filed: Aug 27, 2018Published: Aug 22, 2019
Est. expiryJan 22, 2033(~6.5 yrs left)· nominal 20-yr term from priority
Inventors:John DidzbalisJohn P. Munafo
A23L 7/101A23L 25/10A23L 27/45A23L 27/88A23V 2002/00A23L 19/18A23L 27/22A23L 27/40A23L 27/21A23L 23/00A23G 9/38A23G 2200/10A23L 27/10
76
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Claims

Abstract

A flavor composition containing at least one, two, three, four, five or more peptide compound(s) that can be used to enhance the taste of edible compositions including sweet goods, such as confectionery goods, and savory goods, such as pet foods.

Claims

exact text as granted — not AI-modified
1 . A flavor 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).   
     
     
         2 . A flavor 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 (Gln), serine (Ser) and glutamate (Glu).   
     
     
         3 . A flavor composition comprising a peptide, wherein the peptide comprises:
 (i) γglutamic acid (γGlu); 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).   
     
     
         4 . A flavor composition comprising a peptide, wherein the peptide comprises:
 (i) γglutamic acid (γGlu);   (ii) an amino acid selected from the group consisting of a 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).   
     
     
         5 . The flavor composition of  claim 1 , comprising a peptide selected from the group consisting of pGlu-Val, pGlu-Phe, pGlu-Pro, pGlu-Leu, pGlu-Cys and combinations thereof. 
     
     
         6 . The flavor composition of  claim 2 , 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. 
     
     
         7 . The flavor composition of  claim 3 , comprising a γGlu-Val peptide. 
     
     
         8 . The flavor composition of  claim 4 , comprising a peptide selected from the group consisting of γGlu-Val-Gly, γGlu-Val-Leu, γGlu-Cys-Gly and combinations thereof. 
     
     
         9 . (canceled) 
     
     
         10 . The flavor composition of  claim 1 , wherein the flavor composition is prepared from a food product source, wherein the food product source is subjected to hydrolysis, fractionation, extraction, enrichment or combinations thereof. 
     
     
         11 . The flavor composition of  claim 10 , wherein the food product source is selected from the group consisting of cacao, wheat and soy. 
     
     
         12 . The flavor composition of  claim 1 , wherein the flavor composition peptide is a synthetic peptide. 
     
     
         13 . A food product comprising the flavor composition of  claim 1 , wherein the peptide is present at a concentration of from about 0.0000001 to about 1.0% weight/weight, from about 0.1 to about 1000 ppb or from about 0.1 to about 100 ppt of the food product. 
     
     
         14 .- 16 . (canceled) 
     
     
         17 . A method of increasing a saltiness intensity in a food product comprising admixing the food product with the flavor composition of  claim 1 , wherein the flavor composition peptide is present at a concentration of from about 0.0000001 to about 1.0% weight/weight or from about 0.1 to about 1000 ppb in the admixture. 
     
     
         18 .- 26 . (canceled) 
     
     
         27 . A method of reducing the amount of sodium chloride in a food product comprising admixing the food product with the flavor composition of  claim 1 , wherein the flavor composition peptide is present at a concentration of from about 0.1 to about 1000 ppb in the admixture. 
     
     
         28 . (canceled) 
     
     
         29 . A method of increasing an umami intensity in a food product comprising admixing the food product with the flavor composition of  claim 1 , wherein the flavor composition peptide is present at a concentration of from about 0.1 to about 1000 ppt or from about 0.1 to about 100 ppb in the admixture. 
     
     
         30 .- 36 . (canceled) 
     
     
         37 . A method of increasing a bitter intensity in a food product comprising admixing the food product with the flavor composition of  claim 1 , wherein the flavor composition peptide is present at a concentration of from about 0.0000001 to about 1.0% weight/weight or from about 0.1 to about 100 ppb in the admixture. 
     
     
         38 . (canceled) 
     
     
         39 . A method of increasing an astringent intensity in a food product comprising admixing the food product with the flavor composition of  claim 1 , wherein the flavor composition peptide is present at a concentration of from about 0.0000001 to about 1.0%0/weight/weight or from about 0.1 to about 100 ppb in the admixture. 
     
     
         40 .- 41 . (canceled) 
     
     
         42 . A method of increasing a sourness intensity in a chocolate confection comprising admixing the chocolate confection with the flavor composition of  claim 1 , wherein the flavor composition peptide is present at a concentration of from about 0.00001 to about 1.0%/w/w or from about 0.1 to about 100 ppb in the admixture. 
     
     
         43 . (canceled) 
     
     
         44 . A method of preparing the flavor composition of  claim 1 , comprising synthesizing a synthetic peptide, wherein the synthetic peptide is at least 99% pure. 
     
     
         45 .- 46 . (canceled) 
     
     
         47 . A method of preparing a flavor composition comprising the peptide of  claim 1 , wherein the method comprises
 (i) providing a food product source, and   (ii) subjecting the food product source to hydrolysis, fractionation, extraction, or a combination thereof, to produce a composition enriched for the peptide.   
     
     
         48 .- 49 . (canceled)

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