Method for inhibiting coloring of a syrupy sweetener comprising a non-reducing oligosaccharide having a beta-fructofranosidic linkage and a reducing saccharide, and use thereof
US-9215887-B2 · Dec 22, 2015 · US
Reducing astringency in compositions containing phenolic compounds
US9265276B2 · US · B2
| Field | Value |
|---|---|
| Publication number | US-9265276-B2 |
| Application number | US-200913121107-A |
| Country | US |
| Kind code | B2 |
| Filing date | Sep 14, 2009 |
| Priority date | Sep 25, 2008 |
| Publication date | Feb 23, 2016 |
| Grant date | Feb 23, 2016 |
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- Title
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- Abstract
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Abstract
Official abstract text for this publication.
The present invention in general relates to the field of taste. In particular it relates to the reduction of astringency. One embodiment of the present invention relates to the use of at least one phospholipid for the preparation of a phenol containing composition to reduce the astringency of the composition.
First claim
Opening claim text (preview).
The invention claimed is: 1. A method for reducing the astringency of a composition that comprises a catechin, the method comprising the step of adding a phosphatidylcholine to the composition, the phosphatidylcholine and the catechin are in a weight ratio from 1:2 to 4:1. 2. The method of claim 1 , wherein the composition is designed to be brought into contact with the mouth. 3. The method of claim 1 , wherein the composition is selected from the group consisting of foodstuff, medicaments, nutraceutical, food additives, drinks, pet food, oral cosmetics and dental care products. 4. The method of claim 1 , wherein the composition comprises a component selected from the group consisting of citrus fruits, berries, grapes, cocoa, walnuts, peanuts, pomegranates, yerba mate, vegetables, seasoning, flavoring materials, soybean, milk, marine products, nuts, fermented foods, cocoa, coffee, chocolate, tea, wine, beer, olive oil, extracts and parts thereof. 5. The method of claim 1 , wherein the catechin is provided in a form of an extract from a natural food product. 6. The method of claim 1 , wherein the weight ratio of the phosphatidylcholine and the catechin is 1:1. 7. The method of claim 1 , wherein only neutral phosphatidylcholine is used. 8. The method of claim 1 , wherein the phosphatidylcholine is used in the composition in an amount of 0.01-80 wt % of the composition.
Assignees
Inventors
Classifications
Free radical scavengers or antioxidants · CPC title
Food compositions, function of food ingredients or processes for food or foodstuffs · CPC title
- A23L27/00Primary
Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof · CPC title
Plant extracts, their artificial duplicates or their derivatives · CPC title
Tea flavour; Tea oil; Flavouring of tea or tea extract (synthetic tea flavours A23L27/20) · CPC title
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Frequently asked questions
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- What does patent US9265276B2 cover?
- The present invention in general relates to the field of taste. In particular it relates to the reduction of astringency. One embodiment of the present invention relates to the use of at least one phospholipid for the preparation of a phenol containing composition to reduce the astringency of the composition.
- Who is the assignee on this patent?
- Bortlik Karlheinz, Beggio Maurizio, Lambelet Pierre, and 3 more
- What technology area does this patent fall under?
- Primary CPC classification A23L27/00. Mapped technology areas include Human Necessities.
- When was this patent published?
- Publication date Tue Feb 23 2016 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).