Use of neoflavanoids for modifying taste

• Main Authors: PAETZ, SUSANNE, LEYJAKOB PETER, VÖSSING, TOBIAS, BACKESMICHAEL
• Format: Patent
• Language: English; French; German
• Published: 18.06.2014
• Subjects: ACYCLIC OR CARBOCYCLIC COMPOUNDS; CHEMISTRY; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HETEROCYCLIC COMPOUNDS; HUMAN NECESSITIES; METALLURGY; ORGANIC CHEMISTRY; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

Use of neoflavanoid compounds (I) for sensory change or masking unpleasant taste impression, preferably bitter, astringent and/or metallic taste sensation of an unpleasant tasting substance, is claimed. Use of neoflavanoid compounds of formula (I) and their salts or their mixtures for sensory change or masking unpleasant taste impression, preferably bitter, astringent and/or metallic taste sensation of an unpleasant tasting substance, is claimed. Either E : OH; or E+E : O; either R1 : H or OR1a; and R2 : H or OR1b; or two adjacent residues of R1 and/or R2 : OCH 2O; and R1a, R1b : H, 1-5C-alkyl or 2-5C-alkenyl. Independent claims are included for: (1) a consumable preparation comprising a nutrition, a food supplement, a mouth maintenance or benefit serving preparation, cosmetic preparations, preferably for application in the region of the head, or pharmaceutical preparation for the oral accommodation, containing one or more compounds of (I); and (2) a mixture, preferably a semi-finished product for producing the preparation, comprising (I) or their mixtures, and one or more additional flavoring having a molecular weight of greater than 90 g/mole, preferably 130-210 g/mole, and one or more excipients comprising ethanol, isopropanol, glycerol, 1,2-propylene glycol, diacetin, triacetin, maltodextrin, gum Arabic and/or silica. [Image].