TASTE IMPROVING SUBSTANCES
The present invention in a first aspect relates to taste improvement of foodstuffs, beverages, pharmaceutics, tobacco products and oral care products, using a substance according to formula (I) or formula (II), or edible salts thereof: R1-CR7(OR4)-CO-NR2-CR8R3-X-OR5 (I); R6-CR7(OR4)-CO-Az (II). It w...
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Zusammenfassung: | The present invention in a first aspect relates to taste improvement of foodstuffs, beverages, pharmaceutics, tobacco products and oral care products, using a substance according to formula (I) or formula (II), or edible salts thereof: R1-CR7(OR4)-CO-NR2-CR8R3-X-OR5 (I); R6-CR7(OR4)-CO-Az (II). It was found that substances represented by formula (I) and/or formula (II) are capable of modulating and complementing the sensory impact of taste imparting substances. Thus, the present taste improving substances are advantageously applied in flavour compositions, foodstuffs, beverages, pharmaceutics, tobacco products and oral care products. Typical examples of flavour improving substances according to the present invention include N-lactoyl ethanolamine, N-lactoyl ethanolamine phosphate, N-alpha-hydroxy-butanoyl ethanolamine, N-lactoyl diethanolamine, N-lactoyl-2-amino-l,3-propanediol, N-lactoyl-3-amino-l, 2-propanediol, N-lactoyl-3-amino-l-propanol, N-gluconyl-2-amino-l, 3-propanediol, N-gluconyl-3-amino-l, 2-propanediol, N-mannonyl ethanolamine, N-glycolyl ethanolamine, 2-hydroxyethyl-N-tartaramide, 2-hydroxyethyl-N-malamide, 2-hydroxyethyl-N-citramide and N-gluconyl-Az.
La presente invencion, en un primer aspecto concierne al mejoramiento del sabor de alimentos, bebidas, productos farmaceuticos, productos de tabaco y productos para el cuidado oral, usando una substancia de conformidad con la Formula (I) o la Formula (II), o sales comestibles de las mismas: R1-CR7(OR4)-CO-NR2-CR8R3-X-OR5 (I); R6-CR7(OR4)-CO-Az (II). Se encontro que substancias representadas por la Formula (I) y/o la Formula (II) son capaces de modular y de complementar el impacto sensorial de substancias impartidoras de sabor. Por consiguiente, las substancias impartidoras de sabor de la presente son aplicadas ventajosamente en composiciones saborizantes, alimentos, bebidas, productos farmaceuticos, productos de tabaco y productos para el cuidado oral. Ejemplos tipicos de substancias mejoradoras del sabor de conformidad con la presente invencion incluyen N-lactoil etanolamina, N-a-hidroxi-butanoil etanolamina, N-lactoil dietanolamina, N-lactoil-2-amino-1,3-propanodiol, N-lactoil-3-amino-1,2-propanodiol, N-lactoil-3-amino-1-propanol, N-gluconil-2-amino-1,3-propanodiol, N-gluconil-3-amino-1,2-propanodiol, N-manonil etanolamina, N-glucolil etanolamida, 2-hidroxietil-N-tartaramida, 2-hidroxietil-N-malamida, 2-hidroxietil-N-citramida y N-gluconil-Az. |
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