Orally consumed preparations comprising particular sweet tasting triterpenes and triterpene glycosides

• Main Authors: VAN SUNG, TRAN, WESSJOHANN, LUDGER, NGUYEN, THE ANH, REICHELTKATHARINA, VAN TRAI, NGO, OBST, KATJA, LEYJAKOB, WESSJOHANN, SABINE
• Format: Patent
• Language: English; French; German
• Published: 05.12.2012
• Subjects: CHEMISTRY; DERIVATIVES THEREOF; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; METALLURGY; NUCLEIC ACIDS; NUCLEOSIDES; NUCLEOTIDES; ORGANIC CHEMISTRY; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; SUGARS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

Triterpenes and triterpene glycoside compounds (I) are new. Triterpenes and triterpenes glycoside compounds of formula (I) and their salts are new. R1-R4 : H or a sugar residue comprising a monosaccharide residue or oligosaccharide residue; and dotted line : a single or a double bond, where the counterion of the salt of (I) is single positive charged cation of the first main group and subgroup, ammonium ion, trialkylammonium ion, bivalent charged cations of the second subgroup, trivalent cations of the third main and subgroups, preferably Na +>, K +>, NH 4 +>, Ca 2+>, Mg 2+>, Al 3+>or Zn 2+>. Independent claims are included for: (1) a mixture comprising two or more (I); (2) plant extracts, preferably plant extracts of Mycetia balansaecomprising (I) or the mixture, where the amount of (I) is 0.00001-99 (preferably 0.001-30) wt.%, relative to the dry mass of the extracts; (3) preparing the extracts, comprising single or multiple extraction of plant material of Mycetia balansaewith a liquid, extraction agent comprising water, ethanol, methanol, 1-propanol, 2-propanol, glycerin, 1,2-propanediol, supercritical carbon dioxide and/or ethyl acetate, and optionally concentrating the obtained primary extract by one or more evaporative or pervaporative methods, optionally treating the optionally concentrated primary extract with adsorbents comprising optionally modified silica gel, activated carbon, zeolite, bentonite, diatomaceous earth, alumina, basic, acidic or neutral, optionally macroporous, ion exchangers, preferably in batch or column method, optionally with further extraction aid to obtain a purified extract (secondary extract), optionally drying the secondary extract by evaporative or pervaporative process, and optionally mixing the dried secondary extract with two or more diluents comprising ethanol, isopropanol, 1,2-propylene glycol, vegetable oil triglycerides, diacetin, triacetin or glycerin, to obtain a solution; (4) a preparation that is orally consumable, comprising (I), the mixture or the plant extracts, where the preparation is a nutritional preparation, food supplement preparation, the oral pharmaceutical preparation, mouth care products, flavoring composition and cosmetic preparations; and (5) a method-2 of (a) imparting a sweet taste impression and/or enhancing a sweet taste impression of one or more sweet-tasting substances and/or (b) preparing an orally consumable preparation comprising (aa) providing (I), the mixture or the plant extracts, (bb) providing the orally consumable composition comprising one or more further sweet-tasting substances, and (cc) contacting or mixing the above components. [Image]. Die Erfindung betrifft Triterpene und Triterpenglycoside der Formel (I) und/oder deren physiologisch akzeptable Salze, vorzugsweise natürlich vorkommende Triterpene und Triterpenglycoside aus Mycetia balansae und/oder deren physiologisch akzeptable Salze sowie oral konsumierbare Zubereitungen umfassend ein oder mehrere dieser Triterpene bzw. Triterpenglycoside und/oder deren physiologisch akzeptablen Salze. Die Erfindung betrifft ferner die Verwendung dieser Triterpene und Triterpenglycoside bzw. deren physiologisch akzeptablen Salze, vorzugsweise eines Extraktes von Mycetia balansae, zur Erzeugung eines Süßeindruckes in einer oral konsumierbaren Zubereitung oder zur Verstärkung des Süßeindruckes einer oral konsumierbaren Zubereitung umfassend mindestens einen weiteren, vorzugsweise natürlich vorkommenden, süß schmeckenden Stoff. Schließlich betrifft die Erfindung auch ein Verfahren zum Herstellen einer oral konsumierbaren Zubereitung sowie ein Verfahren zum Erzeugen und/oder Verstärken eines Süßeindruckes einer oral konsumierbaren Zubereitung.