METHOD OF MASKING OFF-TASTES WITH CELLOBIOSE AND/OR PSICOSE

Abstract

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.

Claims

1. 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.

2. The method according to claim 1, in which cellobiose alone is added.

3. The method according to claim 1, in which psicose alone is added.

4. The method according to claim 1, in which both cellobiose and psicose are added.

5. The method according to claim 1, in which the at least one of cellobiose and psicose is added as part of a flavor composition comprising at least one flavor-providing ingredient and at least one ancillary material.

6. A comestible composition comprising a comestible composition base, at least one sweetener and from 20-50 ppm of at least one of cellobiose and psicose.

7. The comestible composition according to claim 6, in which the at least one of cellobiose and psicose forms part of a flavor composition, comprising at least one flavor-providing ingredient and at least one ancillary material.

8. A method of reducing the off-notes of comestible products having reduced or no sugar content, comprising the addition to a comestible composition base of an off-note-masking proportion of cellobiose and/or psicose.

9. The method according to claim 8, in which the comestible product is selected from oatmeal, yoghurt, especially zero-fat yoghurt, cocoa and orange juice.

10. The method according to claim 8, in which the comestible product is coffee.

11. The method according to claim 8, in which the cellobiose and/or psicose forms part of a flavor composition, comprising at least one flavor-providing ingredient and at least one ancillary material.

12. A reduced-sugar or no-sugar comestible product containing no high-intensity sweetener, comprising a comestible product base and an off-note-masking proportion of cellobiose and/or psicose.

13. The comestible product according to claim 12, selected from oatmeal, yoghurt, zero-fat yoghurt, cocoa and orange juice.

14. The comestible product according to claim 12, in which the comestible product is coffee.

Description

EXAMPLE 1

[0040] In a strawberry-flavoured zero-fat yoghurt, sweetened with aspartame/AceK, psicose was tested at 50 ppm for masking of sweet lingering and other off-notes.

[0041] Samples were evaluated by a panel of 6 expert tasters. Tasters were asked to describe the samples focusing on the sweet lingering and other off-notes of HIS.

[0042] Base is 0% fat yoghurt , 100 ppm asapartame and 300 ppm AceK, proprietary strawberry flavour © 0.1%

[0043] Base: sweet, ripe strawberry, lingering sweet and licorice

[0044] Base plus 50 ppm psicose: reduction of sweet lingering off-notes, reduction of astringency, more strawberry impact, increase in mouthfeel

EXAMPLES 2-8

[0045] Masking examples of cellobiose:

[0046] Cellobiose was tested at 4% in water, and found to be not sweet.

TABLE-US-00001 number Example cellobiose of no base concentration panelists conclusion 2 zero fat greek 50 ppm  5 masking some of yoghurt astringency, enhances body, mouthfeel, creaminess 3 artificially 50 ppm  5 good masking, (aspartame/ enhances body, AceK) improves sweetened mouthfeel, yoghurt creaminess 4 low sugar 50 ppm  5 sweeter, fuller, (50% reduction) improved instant oatmeal mouthfeel, richer, creamier 5 low sugar 50 ppm  5 adds body and (30% reduction) mouthfeel, hot cocoa improved quality of sweetness 6 artificially 50 ppm  5 more body, (aspartame/ sweeter, nicer AceK) quality of sweetened iced sweetness, less tea astringent 7 artificially 50 ppm  5 masks lingering, sweetened less artificial, less (sucralose) bitter, more sweetened hot mouthfeel cocoa 8 black coffee 50 ppm 10 reduced bitterness, more mouthfeel

EXAMPLE 9

[0047] Effect of cellobiose at 30 ppm in low sugar instant oatmeal.

[0048] Six trained tasters evaluated low sugar instant oatmeal (33 g instant oats, 375 g of boiling water, 0.6 g of salt, 200 mesh and 9 g of sugar, mixed and consumed after sitting at least 2 minutes) and compared to the same low sugar instant oatmeal containing 30 ppm of cellobiose (12.5 mg) consiumed under identical conditions.

[0049] The instant oatmeal containing cellobiose was judged to be sweeter with fewer off-notes, and increased body and mouthfeel.

EXAMPLES 10-17

[0050] Masking examples of psicose.

TABLE-US-00002 number Example Psicose of no base concentration panelists conclusion 10 zero fat plain 50 ppm  5 masking some, greek yoghurt enhances body, mouthfeel, creaminess 11 Rebaudioside 50 ppm  5 significant drop A sweetened in off-notes, yoghurt enhances body, improves mouthfeel, creaminess, sugar- like sweetness 12 low sugar 50 ppm  5 sweeter, fuller, (50% reduction) improved mouthfeel, instant oatmeal richer, creamier 13 low sugar 50 ppm  5 adds body and (30% reduction) mouthfeel, improved hot cocoa quality of sweetness 14 artificially 50 ppm  5 more body, sweeter, (aspartame/ nicer quality of AceK) sweetness, less sweetened astringent iced tea 15 artificially 50 ppm  5 masks lingering, sweetened less artificial, less (sucralose) bitter, more sweetened hot mouthfeel cocoa 16 black coffee 50 ppm 10 reduced bitterness, more mouthfeel 17 orange juice 60 ppm 10 slightly sweeter, improved mouthfeel

EXAMPLE 18

[0051] In a black coffee (drip method), cellobiose was tested at 1% for taste improvement. Samples were evaluated by a panel of expert tasters. Tasters were asked to compare the base (black coffee, regular strength, store brand) with the coffee to which cellobiose was added at 1% and report any change in taste observed. 5 out of 6 panelists reported reduction in bitterness.

EXAMPLE 19

[0052] In a black coffee (drip method), cellobiose was tested at 4% for taste improvement. Samples were evaluated by a panel of expert tasters. Tasters were asked to compare the base (black coffee, regular strength, store brand) with the coffee to which cellobiose was added at 1% and report any change in taste observed. 4 out of 6 panelists reported dramatic reduction in bitterness, 6 out of 6 reported significant increase in sweetness.

EXAMPLE 20

[0053] In store-brand instant coffee, cellobiose was tested at 4% for taste improvement. Samples were evaluated by a panel of expert tasters. Tasters were asked to compare the base (instant coffee, regular strength prepared according to the recommended dosage, i.e. 1 teaspoonful in a cup (240 ml) of water, with the instant coffee to which cellobiose was added at 4% and report any change in taste observed. 4 out of 6 panelists reported dramatic reduction in bitterness, 6 out of six reported increase in sweetness and 4 out of 6 reported increase in mouthfeel.

EXAMPLE 21

[0054] In decaffeinated coffee (pods, Keurig type), cellobiose was tested at 4% for taste improvement. Samples were evaluated by a panel of expert tasters. Tasters were asked to compare the base (decaffeinated coffee, regular strength, store brand) with the coffee to which cellobiose was added at 4% and report any change in taste observed. 5 out of 6 panelists reported dramatic reduction in bitterness, 6 out of 6 reported significant increase in sweetness, and 4 out of 6 reported increase in mouthfeel.

EXAMPLE 22

[0055] In order to understand whether the effect was due to the masking of caffeine alone, cellobiose was evaluated in caffeine.

[0056] Thus, cellobiose was tested at 4% for taste improvement in a solution containing 1000 mg caffeine/L. Samples were evaluated by a panel of expert tasters. Tasters were asked to compare the base (a solution of caffeine 1000mg/L in water) with a caffeine solution (10000 mg/L in water) to which cellobiose was added at 4% and report any change in taste observed. 5 out of 6 panelists reported dramatic reduction in bitterness.

EXAMPLE 23

[0057] Preparation of flavor compositions.

[0058] The following ingredients were used:

TABLE-US-00003 Blend 1 (parts) Blend 2 (parts) Modified starch (Capsul ™) 17 17 Cellobiose 15 — Psicose — 15 Maltodextrin 10DE 53 53 d-limonene 15 15

[0059] The ingredients of the two blends were each emulsified into an equal weight of deionised water. The resulting emulsions were spray-dried by spraying on a wheel atomizer spray drying machine (Anhydro PSD55), with inlet and outlet temperatures respectively at 163° C. and 94° C. The results in both cases were flavor granules of 20-30 micron mean diameter, ready for use in comestible products.

[0060] Although the embodiments have been described in detail through the above description and the preceding examples, these examples are for the purpose of illustration only and it is understood that variations and modifications can be made by one skilled in the art without departing from the spirit and the scope of the disclosure. It should be understood that the embodiments described above are not only in the alternative, but can be combined.