Sweetener compositions

Abstract

The use of 3-phenyl-1-(2,4,6-trimethoxyphenyl)propan-1-one in an edible composition for suppressing, eliminating or reducing undesirable off-tastes.

Claims

1. A method of reducing or eliminating perceived off-notes associated with the use of high-intensity sweeteners, comprising the step of incorporating into a product comprising high-intensity sweetener(s) an off-note-masking amount of 3-phenyl-1-(2,4,6-trimethoxy phenyl)propan-1-one.

2. The method according to claim 1, in which the amount of 3-phenyl-1-(2,4,6-trimethoxyphenyl)propan-1-one incorporated into the product is from 5 to 30 ppm.

3. An edible composition comprising a high-intensity sweetener, and an off-taste masking portion of 3-phenyl-1-(2,4,6-trimethoxyphenyl)propan-1-one.

4. The edible composition according to claim 3 wherein the high-intensity sweetener is selected from sucralose, sodium cyclamate, Aspartame, thaumatin, acesulfame potassium, neotame, saccharine, swingle extract, stevia extracts, monoglycosylated steviol compounds, di glycosylated steviol compounds, polyglycosylated steviol compounds, chemically modified steviosides, enzymatically modified steviosides, or a mixture thereof.

5. The edible composition according to claim 3, in which the amount of 3-phenyl-1-(2,4,6-trimethoxyphenyl)propan-1-one is from 5 to 30 ppm.

6. The edible composition according to claim 5, further comprising sugar.

7. The edible composition according to claim 4, further comprising sugar.

8. The edible composition according to claim 3, further comprising sugar.

Description

EXAMPLE 1-3: TEST ON NON-FLAVOURED BEVERAGES CONTAINING HIGH INTENSITY SWEETENER(S)

(1) The following aqueous solutions were prepared (concentration given is ppm):

(2) TABLE-US-00001 1-A 1-B 2-A 2-B 3-A 3-B Sucralose 160 160 0 0 0 0 Reb A 0 0 300 300 250 250 Sodium citrate 120 120 0 0 0 0 Citric acid 1000 1000 500 500 0 0 3-phenyl-1-(2,4,6-trimethoxy- 0 10 0 20 0 20 phenyl)propan-1-one

(3) A group of trained panelists have been asked to describe the pair of samples (1 A and B, 2 A and B, 3 A and B) focusing on the licorice and sweet lingering off notes known from the sweetener, which have been presented blind. The results are given below.

(4) The majority of panelist preferred sample 1-B. They describe sample 1-B compared to 1-A as less metallic, and having less sweet lingering off notes. A reduction of licorice and reduction of acid perception was also observed.

(5) The majority of panelist preferred sample 2-B. They describe sample 2-B compared to 2-A as having less sweet lingering off notes. A reduction of licorice was also observed.

(6) The majority of panelist preferred sample 3-B. They describe sample 3-B compared to 3-A as having less sweet lingering off notes. A reduction of licorice was also observed.

EXAMPLE 4-5: STRAWBERRY FLAVOURED YOGHURT CONTAINING HIGH INTENSITY SWEETENER(S)

(7) The following 0% fat yoghurts were prepared (concentration given is ppm):

(8) TABLE-US-00002 4-A 4-B 5-A 5-B Sucralose 0 0 120 120 Reb A 280 280 0 0 Acesulfame K 0 0 80 80 Strawberry flavour 1000 1000 1000 1000 3-phenyl-1-(2,4,6-trimethoxy- 0 20 0 10 phenyl)propan-1-one

(9) A group of trained panelists have been asked to describe the pair of samples (4 A and B, and 5 A and B) focusing on the licorice and sweet lingering off notes known from the sweetener, which have been presented blind. The results are given below.

(10) The majority of panelist preferred sample 4-B. They describe sample 4-B compared to 4-A as having less sweet lingering and licorice. A reduction of astringency and sweetness was also observed and the strawberry impact was slightly suppressed.

(11) The majority of panelist preferred sample 5-B. They describe sample 5-B compared to 5-A as having less sweet lingering and licorice. A reduction of astringency, reduction of sweetness and a decreased bitterness was also observed. The strawberry impact was slightly suppressed.