Sugar-dipeptide conjugates as flavor molecules

Patent metadata

Field	Value
Publication number	US-2018009844-A1
Application number	US-201615546064-A
Country	US
Kind code	A1
Filing date	Jan 26, 2016
Priority date	Jan 30, 2015
Publication date	Jan 11, 2018
Grant date	—

Abstract

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

1 . 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 , a C 4 alkyl group and a salt of the compound.

2 . The compound according to claim 1 , wherein R1 is selected from the group consisting of a hydrogen, a methyl group, and a salt of the compound.

3 . The compound according to claim 1 which is 1-Deoxy-D-fructosyl-N-β-alanyl-L-glycine.

4 . 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 , a C 4 alkyl group and a salt of the compound in an amount of at least 1 mg/g.

5 . The composition according to claim 4 , wherein the composition is an extract from plant and/or meat material.

6 . The composition according to claim 4 , wherein the composition is the result of a flavor reaction.

7 . The composition according to claim 4 , wherein the composition is food grade.

8 . The composition according to claim 4 , wherein the composition is selected from the group consisting of a culinary seasoning, a cooking aid, a sauce or soup concentrate, a dry and a wet pet-food product.

9 - 12 . (canceled)

13 . Method for enhancing the flavor and/or umami taste of a culinary food product, comprising the step of adding a compound comprising the general formula I,

wherein R1 is selected from the group consisting of a hydrogen, a C 1 , a C 2 , a C 3 , a C 4 alkyl group and a salt of the compound to the culinary food product.

14 . The method according to claim 13 , wherein the final concentration of the compound in the food product is at least 1 mg/g.

Assignees

• Nestec Sa

Inventors

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

Classifications

• A23L27/21

  containing amino acids · CPC title

• C07H7/02 Primary

  Acyclic radicals · CPC title

• A23L27/215

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

• A23L23/10 Primary

  Soup concentrates, e.g. powders or cakes · CPC title

• A23L27/88

  Taste or flavour enhancing agents · CPC title