Use of rubusoside for reducing or suppressing certain unpleasant taste impressions

Patent metadata

Field	Value
Publication number	US-9848624-B2
Application number	US-201414295719-A
Country	US
Kind code	B2
Filing date	Jun 4, 2014
Priority date	May 11, 2010
Publication date	Dec 26, 2017
Grant date	Dec 26, 2017

Abstract

The invention relates to the use of rubusoside and certain mixtures containing rubusoside, preferably the use of certain rubusoside-containing mixtures, in particular Rubus suavissimus extracts, for masking, reducing or suppressing a bitter, sour and/or astringent taste impression. The invention further relates to orally consumable preparations, comprising at least one bitter, sour and/or astringent-tasting substance and rubusoside or certain rubusoside-containing mixtures, preferably certain Rubus suavissimus extracts, a corresponding method of producing said preparations and a method for reducing or suppressing the bitter, sour and/or astringent effect of a bitter, sour and/or astringent-tasting substance. The invention further relates to certain flavoring compositions that are particularly effective for masking, reducing or suppressing a bitter, sour and/or astringent taste impression.

First claim

The invention claimed is:

1. A method for masking the sour and/or astringent taste of chlorogenic acid or isomers thereof, wherein the method is consisting of:
adding to said chlorogenic acid or isomers thereof, an amount of rubusoside that does not bring about a sweet taste impression that is greater than a sweet taste impression of a 1.5 wt. % aqueous sucrose solution, thereby masking sour and/or astringent taste of the chlorogenic acid or isomers thereof.

2. A method for masking the sour and/or astringent taste of chlorogenic acid or isomers thereof, wherein the method is consisting of:
adding to said chlorogenic acid or isomers thereof an extract of Rubus suavissimus in an amount that does not bring about a sweet taste impression that is greater than a sweet taste impression of a 1.5 wt. % aqueous sucrose solution, thereby masking sour and/or astringent taste of the chlorogenic acid or isomers thereof.

3. The method of claim 2 , wherein said extract of Rubus suavissimus contains rubusosides and polyphenols.

4. The method of claim 3 , wherein said extract contains polyphenols selected from the group consisting of ellagic acid, gallic acid and flavonoids and mixtures thereof.

5. The method of claim 4 , wherein said flavonoids are selected from the group consisting of rutin and isoquercitrin and mixtures thereof.

6. The method of claim 2 , wherein said extract of Rubus suavissimus comprises
(a) rubusosides in an amount from 0.1 to 50 wt. % and
(b) one or more phenolic compounds in a total amount in the range from 0.1 to 25 wt. %.

7. The method of claim 2 , wherein said extract of Rubus suavissimus is obtained by a method comprising:
(a) obtaining a primary extract from leaves using an extractant at a temperature in a range from 0° C. up to the boiling point of the extractant at normal pressure,
(b) optionally concentrating the primary extract,
(c) obtaining a secondary extract by treating the primary extract,
(d) drying of the secondary extract, and
(e) optionally mixing the dried secondary extract with a diluent or a mixture of two or more diluents.

Assignees

• Symrise Ag

Inventors

• Ley Jakob Peter
• Reichelt Katharina
• Riess Thomas
• Langer Kathrin
• Paetz Susanne

Classifications

• A23L27/86 Primary

  Addition of bitterness inhibitors · CPC title

• A23L27/84

  Flavour masking or reducing agents · CPC title

• A23L1/22075 Primary

  Human Necessities · mapped topic

• A23L27/2052 Primary

  having oxygen or sulfur as the only hetero atoms · CPC title