FOODSTUFF CONTAINING CITRUS PRODUCTS HAVING ADDED 4-HYDROXYFLAVANONES

The invention relates to a foodstuff, containing: a) juice, pith, flesh, skins; or other constituents of at least one citrus fruit, b) at least one 4-hydroxyflavanone of the formula (I), in which R1 represents hydrogen or a hydroxy group a or methoxy group and the carbon atom at the position (C2) de...

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Bibliographische Detailangaben
Hauptverfasser:	Kathrin LANGER, Gerhard KRAMMER, Thomas RIESS, Morine VERWOHLT, Jakob LEY, Günter KINDEL, Johannes KIEFL, Susanne PAETZ
Format:	Patent
Sprache:	eng ; spa
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 invention relates to a foodstuff, containing: a) juice, pith, flesh, skins; or other constituents of at least one citrus fruit, b) at least one 4-hydroxyflavanone of the formula (I), in which R1 represents hydrogen or a hydroxy group a or methoxy group and the carbon atom at the position (C2) designated by * is present in a (2S) or a (2R) configuration or in any mixture of the two configurations, and also, if applicable, c) further flavorings or flavoring preparations, with the proviso that the constituent (b) is present in a sufficient quantity to improve the acidic and/or bitter taste of the constituent (a). La invención se refiere a un producto alimenticio que contiene: a) jugo, tuétano, pulpa, cascaras; u otros componentes de por lo menos una fruta cítrica, b) por lo menos una 4-hidroxiflavanona de fórmula (I), en la que R1 representa hidrógeno o un grupo hidroxi o un grupo metoxi y el átomo de carbono en la posición (C2) designado por * está presente en una configuración (2S) o (2R) o en cualquier combinación de las dos configuraciones, y también, si corresponde, c) otros saborizantes o preparaciones saborizantes, con la condición de que el componente (b) esté presente en una cantidad suficiente para mejorar el sabor ácido y/o amargo del componente (a).