The present invention relates, at least in part, to compounds and compositions that can be used to mask, block, or reduce the bitter taste present in various orally consumable products. The present invention also relates to methods of using bitterness blocking compounds and compositions to mask the bitterness of various orally consumable products, hence making such orally consumable products more palatable. The present invention further relates to an orally consumable product with reduced bitterness.

Suggested are preparations, comprising or consisting of (a) C-methyl flavonoids, a salt of C-methyl flavonoids and/or an extract containing C-methyl flavonoids, and (b) at least one inorganic salt or mineral substance.

The present disclosure relates to a powdery food containing an edible plant. The powdery food has an insoluble dietary fiber content of 1.0 mass % or more on a dry mass basis, a specific surface area per unit volume after ultrasonication of 0.02 m.sup.2/mL or more, and a 2-pentylfuran content of 1 ppb or more and 50,000 ppb or less.

The present invention provides a sweetener composition that can be used for food as a sugar substitute sweetener. Specifically, the sweetener composition contains rebaudioside O and rebaudioside N as active ingredients, or contains at least one of rebaudioside D and rebaudioside M and at least one of rebaudioside O and rebaudioside N as active ingredients. In addition, the sweetener composition is used in combination with an additional sweetener.

The present disclosure relates to a sweetener composition, comprising a transglycosylated Stevioside and a transglycosylated Rebaudioside A.

The present invention provides a composition for debittering hydrolyzed proteins and a product, preparation and use thereof. The composition comprises a short chain fatty acid, a medium chain fatty acid and a long chain fatty acid, wherein, based on total mass of the short chain fatty acid, the medium chain fatty acid and the long chain fatty acid which is 100%, the medium chain fatty acid is present in an amount of 0.2-4.7%, the long chain fatty acid is present in an amount of 95.1-99.4%, and the remaining is the short chain fatty acid. The present invention can effectively reduce the bitter taste of hydrolyzed proteins and is widely used.

A semi-solid composition comprising a gelling component in a sufficient amount to provide a cohesive gelled product, a caffeinated component comprising caffeine, wherein the caffeinated component is bitter, and a complexing component, wherein the complexing component is configured to reduce the bitterness of the caffeinated component by complexing with the caffeinated component.

A method for producing a gummy confectionary containing an active ingredient with alternatives to the use of gelatin as a gelling agent. In an embodiment, the active ingredient is cannabidiol (CBD), and the gelling agent is a mixture of plant-based gums and polysaccharides. The method of production comprises the heated activation of the gelling agents in the presence of water and sucrose before adding a sweetener mixture comprising tapioca syrup and sucrose. The active ingredient is introduced as an emulsion of fractionated coconut oil, flavoring, lecithin, and CBD in water. The resultant mixture is colored, and pH adjusted before being molded into the desired shape. The perceived bitterness associated with the use of CBD in a confectionary may be measurably reduced from conventional gelatin and or pectin based confectionary.

The invention relates to a non-bitter low-sodium salt containing diet fiber carrageenan, a method for preparing the same and an application thereof. The non-bitter low-sodium salt containing diet fiber carrageenan is a solid salt and is prepared from 40-60 portion by weight of sodium chloride, 40-60 portion by weight of potassium chloride and 4-18 portion by weight of kappa-carrageenan by performing dissolving, mixing, drying, grinding and sieving. According to the invention, based on the mechanism that sulfate groups on kappa-carrageenan molecules can specifically bind to potassium ions, kappa-carrageenan is added to chelate potassium ions, thereby effectively masking the bitter taste of potassium chloride and significantly enhancing the salty taste of low-sodium salt as compared with the prior art. Carrageenan used in the invention is a common food additive which is easily available and cost-effective, so that the invention has good prospect in industrial popularization.

An acetic acid-containing seasoning liquid includes acetic acid; at least one free amino acid selected from nine kinds of free amino acid groups consisting of valine, methionine, isoleucine, leucine, tyrosine, phenylalanine, histidine, lysine, and arginine; and a free amino acid other than the free amino acid groups. The acetic acid is contained in an amount of 0.1% by mass or more. A total content mass ratio of the nine kinds of free amino acid groups to total free amino acids is in a range of 0.20 to 0.70. A content mass ratio of the total free amino acids to the acetic acid is in a range of 0.01 to 0.30.