USE OF TRI-AND TETRA-SACCHARIDES AS TASTE MODULATORS

Tri- and tetra-saccharides are used in foods, beverages and other consumable products to mask or reduce the unpleasant taste of certain components also present in such products, such as the bitter taste of certain high intensity sweeteners. The organoleptic qualities of the products are thereby impr...

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Bibliographische Detailangaben
Hauptverfasser:	GOLOLOBOV, Mikhail, FLETCHER, Joshua, SMYTHE, John, WOODYER, Ryan, D
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	CHEMISTRY DERIVATIVES THEREOF FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES HYGIENE MEDICAL OR VETERINARY SCIENCE METALLURGY NUCLEIC ACIDS NUCLEOSIDES NUCLEOTIDES ORGANIC CHEMISTRY PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES 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
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Beschreibung
Zusammenfassung:	Tri- and tetra-saccharides are used in foods, beverages and other consumable products to mask or reduce the unpleasant taste of certain components also present in such products, such as the bitter taste of certain high intensity sweeteners. The organoleptic qualities of the products are thereby improved. In particular, melezitose, maltotriose and maltotetraose effectively reduce the bitterness of consumable products containing steviol glycosides such as rebaudioside A. L'invention concerne des tri- et des tétra-saccharides qui sont utilisés dans des aliments, des boissons et d'autres produits consommables pour masquer ou réduire le goût déplaisant de certains composants également présents dans ces produits, tel que le goût amer de certains édulcorants à haute intensité. Les qualités organoleptiques des produits sont ainsi améliorées. En particulier, le mélézitose, le maltotriose et le maltotétraose réduisent efficacement l'amertume de produits consommables contenant des glycosides de stéviol tels que le rébaudioside A.