Sugar-dipeptide conjugates

Patent metadata

Field	Value
Publication number	US-10258071-B2
Application number	US-201615558403-A
Country	US
Kind code	B2
Filing date	Mar 8, 2016
Priority date	Mar 19, 2015
Publication date	Apr 16, 2019
Grant date	Apr 16, 2019

Abstract

The present invention relates to a method for making a sugar-dipeptide conjugate. In particular the invention concerns a method for making a sugar-dipeptide conjugate comprising forming a liquid eutectic mixture of at least two compounds solid at 25° C. and water, and heating the liquid eutectic mixture; wherein the liquid eutectic mixture comprises a dipeptide and a reducing sugar. A further aspect of the invention is a method for preparing a food product.

First claim

The invention claimed is:

1. A method for making a sugar-depeptide conjugate comprising: forming a liquid eutectic mixture of at least two compounds solid at 25° C. and water, the water being present in an amount insufficient to dissolve all of the compounds solid at 25° C. individually, or in an amount such that all the compounds solid at 25° C. are simultaneously saturated at 25° C.; and heating the liquid eutectic mixture at a temperature greater than 30° C. for at least 10 minutes; wherein the liquid eutectic mixture comprises a dipeptide and a reducing sugar.

2. The method according to claim 1 wherein the reducing sugar is selected from the group consisting of xylose, fructose and glucose.

3. The method according to claim 1 wherein the dipeptide is a β-alanyl dipeptide.

4. The method according to claim 1 wherein the dipeptide is selected from the group consisting of carnosine, anserine and β-alanylglycine.

5. The method according to claim 1 wherein the sugar-dipeptide conjugate is a food ingredient.

6. The method according to claim 1 wherein the liquid eutectic mixture is formed by first dissolving the at least two compounds solid at 25° C. in an amount of water sufficient to dissolve all the compounds solid at 25° C. individually, and then concentrating the resulting solution until the water is present in an amount insufficient to dissolve all the compounds solid at 25° C. individually.

7. The method according to claim 1 wherein the dipeptide and the reducing sugar are present in a molar ratio between 1:0.02 and 1:50.

8. The method according to claim 1 wherein the liquid eutectic mixture comprises glucose, sucrose, carnosine and water.

9. The method according to claim 1 wherein the liquid eutectic mixture comprises glucose, carnosine and water.

10. The method according to claim 1 wherein the liquid eutectic mixture comprises glucose, and the molar ratio of glucose to water in the liquid eutectic mixture is between 1:9.5 and 1:2.5.

11. Method A method for preparing a food product comprising: forming a liquid eutectic mixture of at least two compounds solid at 25° C. and water, the water being present in an amount insufficient to dissolve all the compounds solid at 25° C. individually, or in an amount such that all the compounds solid at 25° C. are simultaneously saturated at 25° C.; and heating the liquid eutectic mixture at a temperature greater than 30° C. for at least 10 minutes to form a sugar-dipeptide conjugate; wherein the liquid eutectic mixture comprises a dipeptide and a reducing sugar; and combining the sugar dipeptide conjugate with food components to form a food product.

12. The method according to claim 11 wherein the food product is selected from the group consisting of a culinary seasoning, a cooking aid, a sauce, a soup and a pet-food product.

Assignees

• Nestec Sa

Inventors

• Smarrito-Menozzi Candice Marie
• Viton Florian
• Hofmann Thomas
• Kranz Maximillian

Classifications

• A23L27/215 Primary

  heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning · CPC title

• C07K9/001

  the peptide sequence having less than 12 amino acids and not being part of a ring structure · CPC title

• A23V2002/00

  Food compositions, function of food ingredients or processes for food or foodstuffs · CPC title

• A23L23/00

  Soups; Sauces (soya sauce A23L27/50; salad dressings, mayonnaise or ketchup A23L27/60); Preparation or treatment thereof · CPC title

• A23L27/00

  Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof · CPC title