adoçantes de alta intensidade

• Main Authors: NICOLE GONSALVES, CHRIS EDANO NORIEGA, ANDREW PATRON, NICOLE SERVANT, JEFFREY R. HAMMAKER, JUSTIN COLQUITT, RAMA MANAM
• Format: Patent
• Language: Portuguese
• Published: 30.10.2018
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; ENZYMOLOGY; FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; METALLURGY; MICROBIOLOGY; MUTATION OR GENETIC ENGINEERING; ORGANIC CHEMISTRY; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; SPIRITS; STEROIDS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; VINEGAR; WINE

são divulgados aqui compostos que possuem a fórmula estrutural (i) ou sais dos mesmos. estes compostos são úteis como agentes de sabor doce e/ou intensificadores da doçura. também são divulgadas composições que compreendem os presentes compostos e métodos de aumento do sabor doce de composições que podem ser ingeridas. além disso, também são divulgados métodos para preparação dos compostos. Disclosed herein are compounds having structural Formula (I), or salts thereof. These compounds are useful as sweet tasting agents and/or sweetness enhancers. Also disclosed are compositions comprising the present compounds and methods of increasing the sweet taste of ingestible compositions. Furthermore, methods for preparing the compounds are also disclosed.