Polymethoxyflavones and their use as mouthfeel enhancers and bitterness maskers

Patent metadata

Field	Value
Publication number	US-2022110351-A1
Application number	US-201917277827-A
Country	US
Kind code	A1
Filing date	Oct 7, 2019
Priority date	Oct 9, 2018
Publication date	Apr 14, 2022
Grant date	—

Abstract

The present disclosure provides compositions containing: 2-(3,4-dimethoxyphenyl)-5,6,7-trimethoxychromen-4-one (“sinensetin”); 3,5,6,7,8,3′,4′-heptamethoxyflavone (“heptamethoxyflavone” or “HMF”); 2-(3,4-dimethoxyphenyl)-5,6,7,8-tetramethoxy-chromen-4-one (“nobiletin”); 5,6,7,4′-tetramethoxyflavone (“tetra-O-methylscutellarein” or “TMS”); 3,5,6,7,3′,4′-hexamethoxyflavone (“hexamethoxyquercetogetin” or “HMQ”); 5,6,7,8-tetramethoxy-2-(4-methoxyphenyl)-4H-1-benzopyran-4-one (“tangeretin”); or any combinations thereof. The disclosure also provides uses of such compositions as mouthfeel enhancers or bitterness maskers of flavored articles, such as beverages.

First claim

1 - 15 . (canceled)

16 . A method of enhancing mouthfeel of a consumable product, the method comprising introducing one or more polymethoxyflavones to a flavored product in an amount effective to enhance the mouthfeel thereof.

17 . The method of claim 16 , wherein the one or more polymethoxyflavones are present in the consumable product at a concentration ranging from 0.5 ppm to 50 ppm.

18 . The method of claim 16 , wherein the one or more polymethoxyflavones are selected from the group consisting of: sinensetin, heptamethoxyflavone, nobiletin, tetra-O-methylscutellarein, hexamethoxyquercetogetin, tangeretin, and any combinations thereof.

19 . The method of claim 16 , wherein the consumable product comprises a sweetener.

20 . The method of claim 19 , wherein the sweetener comprises sucrose, fructose, or any combination thereof.

21 . The method of claim 19 , wherein the sweetener comprises a steviol glycoside, a mogroside, a sugar alcohol, aspartame, acesulfame K, sucralose, or any combination thereof.

22 . The method of claim 19 , wherein the consumable product further comprises a sweetness enhancer.

23 . The method of claim 22 , wherein the sweetness enhancer comprises a terpene or a derivative thereof, a flavonoid or a derivative thereof, a flavanone or a derivative thereof, or any combinations of the foregoing.

24 . The method of claim 16 , wherein the consumable product is a beverage.

25 . A method of reducing a bitter taste of a consumable product, the method comprising introducing one or more polymethoxyflavones to a flavored product in an amount effective to enhance the bitter taste thereof.

26 . The method of claim 25 , wherein the one or more polymethoxyflavones are present in the consumable product at a concentration ranging from 0.5 ppm to 50 ppm.

27 . The method of claim 25 , wherein the one or more polymethoxyflavones are selected from the group consisting of: sinensetin, heptamethoxyflavone, nobiletin, tetra-O-methylscutellarein, hexamethoxyquercetogetin, tangeretin, and any combinations thereof.

28 . The method of claim 25 , wherein the consumable product comprises a sweetener.

29 . The method of claim 28 , wherein the sweetener comprises sucrose, fructose, or any combination thereof.

30 . The method of claim 28 , wherein the sweetener comprises a steviol glycoside, a mogroside, a sugar alcohol, aspartame, acesulfame K, sucralose, or any combination thereof.

31 . The method of claim 28 , wherein the consumable product further comprises a sweetness enhancer.

32 . The method of claim 31 , wherein the sweetness enhancer comprises a terpene or a derivative thereof, a flavonoid or a derivative thereof, a flavanone or a derivative thereof, or any combinations of the foregoing.

33 . The method of claim 25 , wherein the consumable product is a beverage.

Assignees

• Firmenich & Cie

Inventors

• Xiang Wen-Juan
• Skiff Ronald H
• Huang Ke
• Zhang hui-juan
• Chen Long

Classifications

• A23L27/86

  Addition of bitterness inhibitors · CPC title

• A23L2/56

  Flavouring or bittering agents (sweeteners A23L2/60) · CPC title

• A23V2002/00

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

• A23L29/30

  containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin (products from apiculture A23L21/20; artificial sweetening agents A23L27/30) · CPC title

• A23L2/06 Primary

  from citrus fruits · CPC title