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WO2025237817A1 - Compositions d'amélioration de jutosité - Google Patents

Compositions d'amélioration de jutosité

Info

Publication number
WO2025237817A1
WO2025237817A1 PCT/EP2025/062673 EP2025062673W WO2025237817A1 WO 2025237817 A1 WO2025237817 A1 WO 2025237817A1 EP 2025062673 W EP2025062673 W EP 2025062673W WO 2025237817 A1 WO2025237817 A1 WO 2025237817A1
Authority
WO
WIPO (PCT)
Prior art keywords
flavor composition
flavor
acid
ethyl
beverage
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
PCT/EP2025/062673
Other languages
English (en)
Inventor
Asako IGUCHI
Yukiko Ueda
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Givaudan SA
Original Assignee
Givaudan SA
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Givaudan SA filed Critical Givaudan SA
Publication of WO2025237817A1 publication Critical patent/WO2025237817A1/fr
Pending legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/52—Adding ingredients
    • A23L2/56—Flavouring or bittering agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/88—Taste or flavour enhancing agents

Definitions

  • the present disclosure relates to compositions having enhanced flavor character. More particularly, the present disclosure relates to compositions having improved juiciness, aroma and/or mouth feel for use in juice-containing beverages.
  • Juice-containing beverages are among the most popular beverage flavors. Additionally, soft drinks, particularly low fruit juice-containing drinks, have a great deal of market. It has long been the goal of the beverage industry to produce a juicecontaining beverage that enhances/boosts the sensation and juiciness of the fruit itself.
  • flavor compositions containing the combination of decanoic acid, ethyl palmitate and 10-undecenoic acid added to juice-containing beverages can improve the organoleptic properties of said beverages, and more particularly deliver enhanced juiciness, aroma and mouth feel to said beverages.
  • a flavor composition includes decanoic acid; ethyl palmitate; and 10- undecenoic acid.
  • juice-containing beverages beverages with a fruit juice content of from about 10% to 100%.
  • beverage base it is meant a combination of the normal ingredients to prepare a beverage, for example, water, sugars, sweetening agents, surfactants, thickeners, rheology modifiers, dyestuffs and colors.
  • mouth feel is used to describe the effect of the flavored beverage compositions that induce a sensory response associated to trigeminal receptor, for example “salivating” and “body sweet”, and the heaviness feeling associated with the presence of caloric sweetening sugars.
  • the present disclosure is based on the surprising discovery that the combination of decanoic acid, ethyl palmitate and 10-undecenoic acid incorporated into a flavored beverage composition could improve the organoleptic properties of a juice-containing beverage.
  • this combination was found to provide an enhanced / boosted juiciness for juicecontaining beverages which could not be achieved by any other compositions known in the art.
  • the flavor composition according to the present disclosure may contain the combination of decanoic acid, ethyl palmitate and 10-undecenoic acid.
  • the decanoic acid, ethyl palmitate and 10-undecenoic acid should be present in the composition in an organoleptically effective amount. This amount will depend upon the nature of the flavor composition and the effect that is desired to be achieved, and it is within the purview of the skilled person to experiment with the desired amounts.
  • Typical levels of the decanoic acid will include about 0.01 to about 0.08 % by weight (wt %), based on the total weight of the flavor composition.
  • Typical levels of the ethyl palmitate will include about 0.1 wt % to about 0.5 % wt %.
  • Typical levels of the 10-undecenoic acid will include about 0.04 wt % to about 0.2 wt %.
  • the flavor composition may further include ocimene.
  • Typical levels of the ocimene will include about 0.001 wt % to about 0.03 wt %.
  • the flavor composition may be added to a juicecontaining beverage or consumable.
  • the flavor composition When added to a juice-containing beverage or consumable, the flavor composition is included in an amount effective to enhance or boost the juiciness of the beverage or consumable.
  • the amount of the flavor composition according to the present disclosure present in a juice-containing beverage may be from about 0.03 wt % to about 0.06 wt %.
  • flavor ingredients suitable for use in flavored beverage compositions may be employed according to the present disclosure.
  • the flavor ingredients may include at least one fruit-flavor ingredient.
  • Suitable fruit-flavor ingredients include but are not limited to, 1,1 -di ethoxy ethane; 3- hydroxybutan-2-one; 1 -phenylethanone; (Z)-oxacycloheptadec-lO-en -2-one; benzaldehyde; Bergamot oil; 2-methylpropyl acetate; 2-methylpropyl 2-methylbutanoate; butanal; butyric acid; 2-methylpropanoic acid; 2-methyl-5-prop-l-en-2-ylcyclohex-2-en-l-ol; (2E)-3-phenylprop-2- enal; cinnamon oil leaf; (E)-3,7-dimethylocta-2,6-dienal; 3,7-dimethyloct-6-enal; 3,7- dimethyloct-6-en- 1 -ol; (E)- 1 -(2,6,6-trimethylcyclohexa- 1 ,3 -dien- 1 -
  • flavor compositions according to the present disclosure may contain other optional ingredients.
  • flavor compositions may contain a salt of citric acid.
  • Suitable citric acid salts include potassium citrate or sodium citrate, or mixtures thereof.
  • said salts of citric acid When present in a flavor composition, said salts of citric acid may be present in amounts of about 0.3 to 0.7 wt %, based on the total weight of the flavor composition.
  • Flavor compositions according to the present disclosure may contain a weighting agent.
  • Suitable weighting agents include any of those weighting agents known in the art for use in flavor compositions for beverages.
  • suitable weighting agents include, but are not limited to sucrose esters, such as saccharose acetate isobutyrate (SAIB), polyol fatty acid esters, polyol benzoates, rosin gums, ester gums, and the like.
  • a weighting agent When a weighting agent is employed in a flavor composition for beverages, it may be used in amounts up to 150 wt %, based on the total amount of flavor ingredients contained in the flavor composition.
  • ingredients that might be employed in flavor compositions for beverages include, but are not limited to, fruit pulp; sweeteners; organic acids, such as malic acid, lactic acid, and the like; nutritional supplements, such as vitamins and mineral salts; antioxidants; preservatives; rheology modifiers; solvents; buffering agents; clouding agents; and dyes.
  • the flavor composition may be carbonated.
  • the invention will be further described with reference to methods of forming flavored beverage compositions, which methods form additional aspects of the invention.
  • a flavor composition according to the present disclosure may be prepared when the decanoic acid, ethyl palmitate and 10-undecenoic acid and any other optional ingredients referred to hereinabove are mixed together to form the flavor composition.
  • the manner or sequence in which the ingredients are mixed is not particularly important, although when selecting the method in which the essential or optional ingredients are combined, the skilled person will have regard to routine considerations related to supply chain, such as ease and cost of manufacture, storage, transportation and the like. In particular, the skilled person will have regard for any incompatibility that might exist between any of the ingredients, e.g., immiscibility of ingredients.
  • the flavor ingredients useful in the present invention may be water-soluble or oil-soluble, or a mixture of water-soluble and oil-soluble ingredients.
  • the preparation of flavor compositions according to the present disclosure proceeds by first forming a flavor concentrate comprising the decanoic acid, ethyl palmitate and 10-undecenoic acid; and any of the optional ingredients as desired or appropriate. Thereafter, the flavor concentrate may be diluted with an aqueous phase, which may contain any of the other optional ingredients that are desired or appropriate, in order to provide the flavor composition for beverages.
  • Suitable emulsifiers may be selected from, but not limited to Quillaja, gum Arabic, gum Ghatti, Konjac gum, octenyl succinate-modified starch, sucrose esters, polyoxyethylene sorbitan fatty acid esters, lecithin, or mixture thereof.
  • Suitable rheology modifiers may be selected from, but not limited to Xanthan gum, Guar gum, Gellan gum, octenyl succinate-modified starch or mixture thereof.
  • the rheology modifier is Xanthan gum.
  • Example 1 The Control is thin and lacking juiciness. To the Control was added 0.1 wt % of Example 1.
  • mega-fatty complex is a composition prepared from an arachidonic acid-enriched single cell oil. Examples of the preparation of mega-fatty complexes may be found in, for example, US patent 5,178,892.
  • Example 1 was tasted by experienced flavorists (Panel A-C) and the results are shown in Table 2.
  • Example 1 was evaluated and compared to the illustrative invention of Example 2, for juiciness on a scale of 1 to 5. (5 - Same as Target; 4 - Close to Target; 3 - Just between the Control and Target; 2 - Close to Control; and 1 - Same as the Control).
  • illustrative inventive Example 2 imparted a superior juiciness enhancing effect to the Control, such that the Control was determined to have the same, or close to the same, juiciness as the Target.

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Seasonings (AREA)

Abstract

L'invention concerne une composition d'arôme. La composition d'arôme comprend de l'acide décanoïque; du palmitate d'éthyle ; et de l'acide 10-undécénoïque.
PCT/EP2025/062673 2024-05-14 2025-05-08 Compositions d'amélioration de jutosité Pending WO2025237817A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US202463647358P 2024-05-14 2024-05-14
US63/647,358 2024-05-14

Publications (1)

Publication Number Publication Date
WO2025237817A1 true WO2025237817A1 (fr) 2025-11-20

Family

ID=95699130

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP2025/062673 Pending WO2025237817A1 (fr) 2024-05-14 2025-05-08 Compositions d'amélioration de jutosité

Country Status (1)

Country Link
WO (1) WO2025237817A1 (fr)

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2000051560A1 (fr) * 1999-03-02 2000-09-08 Shaw Mudge & Company Compositions de parfums et de saveurs contenant des agents d'elimination d'odeurs
WO2016044377A1 (fr) * 2014-09-16 2016-03-24 Altria Client Services Llc Précurseur de boissons et procédé de production de boissons
WO2017037181A1 (fr) * 2015-09-02 2017-03-09 Givaudan Sa Système d'arôme pour des produits de consommation contenant des protéines d'origine non animale
EP4364579A1 (fr) * 2021-07-01 2024-05-08 Suntory Holdings Limited Boisson et procédé pour améliorer la sensation de présence d'alcool d'une boisson

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2000051560A1 (fr) * 1999-03-02 2000-09-08 Shaw Mudge & Company Compositions de parfums et de saveurs contenant des agents d'elimination d'odeurs
US20020197287A1 (en) * 1999-03-02 2002-12-26 Streit Allan L. Fragrance and flavor compositions containing odor neutralizing agents
WO2016044377A1 (fr) * 2014-09-16 2016-03-24 Altria Client Services Llc Précurseur de boissons et procédé de production de boissons
WO2017037181A1 (fr) * 2015-09-02 2017-03-09 Givaudan Sa Système d'arôme pour des produits de consommation contenant des protéines d'origine non animale
EP4364579A1 (fr) * 2021-07-01 2024-05-08 Suntory Holdings Limited Boisson et procédé pour améliorer la sensation de présence d'alcool d'une boisson

Non-Patent Citations (5)

* Cited by examiner, † Cited by third party
Title
ANONYMOUS: "(6934) Four Beer Cocktails - YouTube", 8 November 2017 (2017-11-08), XP093294631, Retrieved from the Internet <URL:https://www.youtube.com/watch?v=Tv7KJwRpmMw> *
ANONYMOUS: "Food safety and quality: details", 10 July 2025 (2025-07-10), pages 1 - 1, XP093294646, Retrieved from the Internet <URL:https://www.fao.org/food/food-safety-quality/scientific-advice/jecfa/jecfa-flav/details/en/c/1337/> *
DIANA: "Beer Can Chicken Recipe (Juicy & Tender!) - Little Sunny Kitchen", 13 June 2021 (2021-06-13), pages 1 - 32, XP093294621, Retrieved from the Internet <URL:https://littlesunnykitchen.com/beer-can-chicken/> *
HERNANDES KAROLINA C ET AL: "Matrix-compatible solid phase microextraction coating improves quantitative analysis of volatile profile throughout brewing stages", FOOD RESEARCH INTERNATIONAL, ELSEVIER, AMSTERDAM , NL, vol. 123, 1 September 2019 (2019-09-01), pages 75 - 87, XP085733982, ISSN: 0963-9969, [retrieved on 20190422], DOI: 10.1016/J.FOODRES.2019.04.048 *
PACHAIAPPAN RAMAN ET AL: "Phytochemical profile of black cumin (Nigella sativa L.) seed oil: identification of bioactive anti-pathogenic compounds for traditional Siddha formulation", BIOMASS CONVERSION AND BIOREFINERY, vol. 13, no. 16, 1 November 2023 (2023-11-01), Berlin/Heidelberg, pages 14683 - 14695, XP093294584, ISSN: 2190-6815, DOI: 10.1007/s13399-022-02951-x *

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