Flavor composition and edible compositions containing same

Patent metadata

Field	Value
Publication number	US-12439941-B2
Application number	US-202418781013-A
Country	US
Kind code	B2
Filing date	Jul 23, 2024
Priority date	Jan 22, 2013
Publication date	Oct 14, 2025
Grant date	Oct 14, 2025

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.

First claim

What is claimed:

1. A food product comprising a flavor composition comprising a dipeptide comprising:
(a) pyroglutamic acid (pGlu), and
(b) 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);
wherein the dipeptide is present at a concentration of from about 0.1 ppb to 1000 ppb of the food product.

2. The food product of claim 1 , wherein the dipeptide is selected from the group consisting of pGlu-Val, pGlu-Phe, pGlu-Pro, pGlu-Leu, pGlu-Cys, and combinations thereof.

3. The food product of claim 1 , wherein the dipeptide is pGlu-Cys.

4. The food product of claim 1 , wherein the dipeptide is pGlu-Val.

5. The food product of claim 1 , wherein the flavor composition is prepared from a food product source.

6. The food product of claim 5 , wherein the food product source is subjected to hydrolysis, fractionation, extraction, enrichment, or combinations thereof.

7. The food product of claim 1 , wherein the dipeptide is a synthetic peptide.

8. The food product of claim 1 , further comprising a salt selected from sodium chloride and/or potassium chloride.

9. The food product of claim 1 , wherein the dipeptide is present at a concentration of from about 0.1 ppb to about 100 ppb of the food product.

10. A method of increasing a saltiness intensity in a food product, reducing the amount of sodium chloride in a food product, and/or increasing an umami intensity in a food product, the method comprising admixing the food product with a flavor composition comprising a dipeptide comprising:
(a) pyroglutamic acid (pGlu), and
(b) 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);
wherein the dipeptide is present at a concentration of from about 0.1 ppb to 1000 ppb of the food product.

11. The method of claim 10 , wherein the increase in saltiness intensity comprises an increase in saltiness aftertaste.

12. The method of claim 10 , wherein the amount of sodium chloride in the food product is reduced by at least about 10%.

13. The method of claim 10 , the method further comprising reducing the concentration of salt in the food product.

Assignees

• Mars Inc

Inventors

• Didzbalis John
• Munafo John P

Classifications

• A23G2200/10

  containing amino-acids, proteins, e.g. gelatine, peptides, polypeptides · CPC title

• A23G9/38

  containing peptides or proteins (characterised by the dairy products used A23G9/40) · CPC title

• A23L23/00

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

• A23L25/10

  Peanut butter · CPC title

• A23L27/45

  Salt substitutes completely devoid of sodium chloride · CPC title