Provided is an astringency reducing agent having a high astringency reducing effect. The astringency reducing agent has a cold ethanol precipitation product of pear juice as an active ingredient. A method for producing an astringency reducing agent includes placing a mixed liquid comprising pear juice and ethanol at a cold temperature to form a precipitate, and collecting the obtained precipitate.

The present invention provides edible compositions comprising a sweet taste modulator or bitter taste blocker of the present invention, food products comprising such edible compositions and methods of preparing such food products. The present invention also provides methods of reducing the amount of sugar in a food product, methods of reducing the caloric intake in a diet, and methods of enhancing sweet taste or blocking a bitter taste in a food product.

The present invention relates to a flavor system comprised of plant-derived sweeteners, including from Stevia rebaudiana and Thaumatococcus danielli, that when added to a mixture of L-Tyrosine, Acetyl-L-Carnitine, Alpha GPC, Huperzia Serrate PE, Phosphatidylserine, Vinpocetine, Vitamin B-12, Vitamin B-9, and Caffeine Anhydrous, neutralizes the bitterness of said mixture in aqueous form.

A mixtures which contain (a) at least one phenylalkenal of formula (I) wherein R.sub.1 and R.sub.2 independently represent hydrogen, a methyl or phenyl group, R.sub.3 represents hydrogen, a phenyl group, alkenyl group or a linear or branched alkyl group with 1 to 5 carbon atoms, and the broken double lines independently represent a single bond or a double bond, and (b) at least one physiological cooling agent.

The present invention relates to oxaloacetic acid preparations and the use of hygroscopic components to prevent decomposition of the oxaloacetic acid. These compounds can then be made into sublingual lozenges and buccal lozenges to serve as nutritional supplements, medical foods or drugs. These compounds can also be used in the manufacture of oxaloacetic acid preparations in transdermal patches, inhalation preparations and anal or vaginal suppositories. Also provided are simple inexpensive tests to monitor the decomposition of oxaloacetic acid in compositions.

The present disclosure generally provides triterpene glucuronides, and the use of such compounds and related compounds as flavor modifiers. In some aspects, the disclosure provides certain compositions that include such triterpene glucuronides, such as compositions that include such triterpene glucuronides and one or more other sweeteners. In some other aspects, the disclosure provides methods of reducing the caloric content of a sweetened article, such as a sweetened food or beverage product.

The present invention aims to provide a technique that reduces the bitterness of Hyp-Gly in liquid oral compositions containing a specific amount of Hyp-Gly. The present invention relates to, but is not limited to, a liquid oral composition containing Hyp-Gly in an amount of 1.0 mg/100 mL or more and a C2-C4 mono- to trihydric alcohol.

A method of masking off-tastes in a comestible composition, comprising the addition to a comestible composition base comprising high-intensity sweetener, of from 20-50 ppm of at least one of cellobiose and psicose. The use of one or both of the materials is effective particularly in masking the off-tastes encountered with the use of high-intensity sweeteners. In a particular embodiment, cellobiose and/or psicose may be used to block the off-tastes in reduced-sugar or no-sugar comestible products containing no high-intensity sweetener.

Provided herein is a method of reducing the off-taste of a food or beverage wherein the off-taste is selected from the group consisting of licorice, astringency, bitterness and sweet lingering comprising adding about 10 to about 40 ppm, phloretin to the food or beverage wherein the phloretin is provided in the substantial absence of a bitterness-masking aroma substance selected from the groups consisting of homoeriodictylol, homoeriodictyol sodium salt, homoeriodictylol potassium salt or mixtures thereof and wherein the phloretin does not significantly enhance the sweetness of the article or composition.

In one aspect, the disclosure relates to sweetener and/or umami compositions, methods of making same, products comprising same, and methods of improving mouthfeel in a product, e.g., a savory or umami food or beverage. In various aspects, the disclosed compositions comprise a sweetening agent and/or an umami agent and a taste modulator component. In various aspects, the disclosed sweetener compositions comprise a sweetening agent and a taste modulator component. In further aspects, the disclosed savory compositions comprise an umami agent and a taste modulator component. In further aspects, the disclosed taste modulator composition can further comprise an additional CaSR modulator. This abstract is intended as a scanning tool for purposes of searching in the particular art and is not intended to be limiting of the present disclosure.