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Sugar-dipeptide conjugates as flavor molecules
US10787481B2 · US · B2
| Field | Value |
|---|---|
| Publication number | US-10787481-B2 |
| Application number | US-201615546064-A |
| Country | US |
| Kind code | B2 |
| Filing date | Jan 26, 2016 |
| Priority date | Jan 30, 2015 |
| Publication date | Sep 29, 2020 |
| Grant date | Sep 29, 2020 |
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- Title
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- Abstract
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Abstract
Official abstract text for this publication.
The present invention relates to compounds and compositions for use in enhancing flavor and umami taste of food products. Particularly, the present invention relates to compounds of the general formula (I) and compositions comprising them.
First claim
Opening claim text (preview).
The invention claimed is: 1. A composition comprising a compound of the general formula I, wherein R1 is selected from the group consisting of a hydrogen, a C 1 , a C 2 , a C 3 , and a C 4 alkyl group, or a salt of the compound, the composition is selected from the group consisting of a culinary seasoning, a sauce or soup concentrate, and a dry or wet pet-food product, and a final concentration of the compound in the composition is 1 mg/g to 3 mg/g. 2. The composition according to claim 1 , wherein the composition is an extract from a plant and/or meat material. 3. The composition according to claim 1 , wherein the composition is resultant from a flavor reaction. 4. A method for enhancing a flavor and/or umami taste of a culinary food product, the method comprising adding a compound of the general formula I, wherein R1 is selected from the group consisting of a hydrogen, a C 1 , a C 2 , a C 3 , and a C 4 alkyl group, or a salt of the compound to the culinary food product, and a final concentration of the compound in the culinary food product is 1 mg/g to 3 mg/g. 5. The composition of claim 1 , wherein the final concentration of the compound in the composition is 1 mg/g to 2.5 mg/g. 6. The composition of claim 1 , wherein the final concentration of the compound in the composition is 1 mg/g to 2.0 mg/g. 7. The method of claim 4 , wherein the final concentration of the compound in the culinary food product is 1 mg/g to 2.5 mg/g. 8. The method of claim 4 , wherein the final concentration of the compound in the culinary food product is 1 mg/g to 2.0 mg/g.
Assignees
Inventors
Classifications
- C07H7/02Primary
Acyclic radicals · CPC title
Taste or flavour enhancing agents · CPC title
heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning · CPC title
containing amino acids · CPC title
having oxygen or sulfur as the only hetero atoms · CPC title
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Frequently asked questions
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- What does patent US10787481B2 cover?
- The present invention relates to compounds and compositions for use in enhancing flavor and umami taste of food products. Particularly, the present invention relates to compounds of the general formula (I) and compositions comprising them.
- Who is the assignee on this patent?
- Nestec Sa, Nestle Sa
- What technology area does this patent fall under?
- Primary CPC classification C07H7/02. Mapped technology areas include Chemistry & Metallurgy.
- When was this patent published?
- Publication date Tue Sep 29 2020 00:00:00 GMT+0000 (Coordinated Universal Time) (B2). Legal status and post-grant events are not shown on this page.
- What related patents are in patentsdb?
- We list 8 related publications on this page (citations in our corpus or others sharing the same primary CPC).