Off-taste masking

The off-taste of a consumable product can be reduced by adding to a consumable product base an after-taste-reducing quantity, preferably from 3 to 20 ppm, of at least one of Î³ - octadecalactone and Î´ -octadecalactone. Preferably both Î³ - octadecalactone and Î´ octadecalactone are used in a ratio...

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Bibliographische Detailangaben
Hauptverfasser:	OMMEREN ESTHER VAN, KIMBERLEY GRAY
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES 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
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Beschreibung
Zusammenfassung:	The off-taste of a consumable product can be reduced by adding to a consumable product base an after-taste-reducing quantity, preferably from 3 to 20 ppm, of at least one of Î³ - octadecalactone and Î´ -octadecalactone. Preferably both Î³ - octadecalactone and Î´ octadecalactone are used in a ratio of 1:1 to 1:2. Also provided is a sweetening composition comprising at least one high-intensity sweetener and at least one of Î³ - octadecalactone and Î´ octadecalactone, preferably both. The octadecalactones can reduce off tastes such as the bitterness of whey protein or high-intensity sweeteners.