N-acylated methionine sulfoxides as food flavouring compounds

Patent metadata

Field	Value
Publication number	US-11319285-B2
Application number	US-201916460504-A
Country	US
Kind code	B2
Filing date	Jul 2, 2019
Priority date	Sep 30, 2015
Publication date	May 3, 2022
Grant date	May 3, 2022

Abstract

A flavour composition comprising a compound of formula (I) and edible salts thereof, wherein R1 is an alkyl residue containing 2 to 18 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, R1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid.

First claim

What is claimed is:

1. A stock solution comprising 0.01 to 1% by weight of a compound of formula (I) corresponding to the formula

wherein R 1 is an alkyl residue containing 2 to 18 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, R 1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid, wherein the Met-SO residue of the compound of formula (I) is selected from the group consisting of: N-geranoyl-Met, N-palmitoyl-Met, N-palmitenoyl-Met, N-oleoyl-Met, N-stearoyl-Met, N-linoleoyl-Met and N-linolenoyl-Met and wherein, the compound of formula (I) accentuates the taste or mouth feel characteristics of edible products in which it is incorporated when the sulfoxide compound is present at a level of from 1 part per billion to 10 parts per million in the edible product.

2. The stock solution of claim 1 further comprising a carrier material.

3. The stock solution of claim 2 , wherein the carrier material comprises monosaccharides, disaccharides, trisaccharides, natural or modified starches, hydrocolloids, cellulose derivatives, polyvinyl acetates, polyvinylalcohols, proteins, pectins, or mixtures thereof.

4. The stock solution of claim 2 , wherein the carrier material comprises sucrose, glucose, lactose, levulose, fructose, maltose, ribose, dextrose, isomalt, sorbitol, mannitol, xylitol, lactitol, maltitol, pentatol, arabinose, pentose, xylose, galactose, maltodextrin, dextrin, chemically modified starch, hydrogenated starch hydrolysate, succinylated or hydrolysed starch, agar, carrageenan, gum arabic, gum accacia, tragacanth, alginates, methyl cellulose, carboxymethyl cellulose, hydroxyethyl cellulose, hydroxypropylmethyl cellulose derivatives or mixtures thereof.

5. The stock solution according to claim 1 further comprising an adjuvant.

6. The stock solution according to claim 5 , wherein the adjuvant comprises a solvent, binder, diluent, disintegrating agent, lubricant, colouring agent, preservative, antioxidant, emulsifier, stabiliser, anti-caking agent or mixtures thereof.

7. The stock solution according to claim 6 , wherein the solvent comprises water, alcohol, ethanol, triacetine, oils, fats, vegetable oil, miglyol, or mixtures thereof.

8. The stock solution of claim 1 further comprising a solvent, wherein the solvent is selected from the group consisting of ethanol, triacetine, glycerol, miglyol and mixtures thereof.

9. The stock solution according to claim 5 , wherein the adjuvant comprises an antioxidant.

10. The stock solution according to claim 9 , wherein the antioxidant is present in an amount of about 10 ppm to about 1,000 ppm based on the total weight of the stock solution.

11. The stock solution according to claim 9 , wherein the antioxidant is selected from the group consisting of vitamin C, vitamin E, rosemary extract, antrancine, butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and mixtures thereof.

Assignees

• Givaudan Sa

Inventors

• Wang Yili

Classifications

• C07C317/50 Primary

  at least one of the nitrogen atoms being part of any of the groups [IMAGE cpc-sch-C07C-0976.gif], X being a hetero atom, Y being any atom · CPC title

• A23L27/2028

  Carboxy compounds · CPC title

• A23L27/2022

  containing sulfur · CPC title

• A23L23/00

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

• A23V2002/00

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