Use of rubusoside for reducing or suppressing certain unpleasant taste impressions

The invention relates to the use of rubusoside and certain mixtures containing rubusoside, preferably the use of certain rubusoside-containing mixtures, in particular Rubus suavissimus extracts, for masking, reducing or suppressing a bitter, sour and/or astringent taste impression. The invention further relates to orally consumable preparations, comprising at least one bitter, sour and/or astringent-tasting substance and rubusoside or certain rubusoside-containing mixtures, preferably certain Rubus suavissimus extracts, a corresponding method of producing said preparations and a method for reducing or suppressing the bitter, sour and/or astringent effect of a bitter, sour and/or astringent-tasting substance. The invention further relates to certain flavoring compositions that are particularly effective for masking, reducing or suppressing a bitter, sour and/or astringent taste impression.

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 R 1 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).

Use of rubusoside for reducing or suppressing certain unpleasant taste impressions

The invention relates to the use of rubusoside and certain mixtures containing rubusoside, preferably the use of certain rubusoside-containing mixtures, in particular Rubus suavissimus extracts, for masking, reducing or suppressing a bitter, sour and/or astringent taste impression. The invention further relates to orally consumable preparations, comprising at least one bitter, sour and/or astringent-tasting substance and rubusoside or certain rubusoside-containing mixtures, preferably certain Rubus suavissimus extracts, a corresponding method of producing said preparations and a method for reducing or suppressing the bitter, sour and/or astringent effect of a bitter, sour and/or astringent-tasting substance. The invention further relates to certain flavoring compositions that are particularly effective for masking, reducing or suppressing a bitter, sour and/or astringent taste impression.

USE OF RUBUSOSIDE FOR REDUCING OR SUPPRESSING CERTAIN UNPLEASANT TASTE IMPRESSIONS

The invention relates to the use of rubusoside and certain mixtures containing rubusoside, preferably the use of certain rubusoside-containing mixtures, in particular extracts, for masking, reducing or suppressing a bitter, sour and/or astringent taste impression. The invention further relates to orally consumable preparations, comprising at least one bitter, sour and/or astringent-tasting substance and rubusoside or certain rubusoside-containing mixtures, preferably certain extracts, a corresponding method of producing said preparations and a method for reducing or suppressing the bitter, sour and/or astringent effect of a bitter, sour and/or astringent-tasting substance. The invention further relates to certain flavoring compositions that are particularly effective for masking, reducing or suppressing a bitter, sour and/or astringent taste impression. 120-. (canceled)21. A method for suppressing , reducing and/or masking the sour and/or astringent taste of a substance in an orally consumable composition , by adding to said composition a working amount of 1 to 200 mg/kg.22Rubus suavissimus. A method for suppressing , reducing and/or masking the sour and/or astringent taste of a substance in an orally consumable composition , by adding to said composition an extract of in an amount equal to 1 to 200 mg/kg rubusoside.23. The method of claim 22 , wherein said extract contains rubusosides and polyphenols.24. The method of claim 23 , wherein said extract contains polyphenols selected from the group consisting of ellagic acid claim 23 , gallic acid and flavonoids.25. The method of claim 24 , wherein said extract contains flavonoids selected from the group consisting of rutin and isoquercitrin.26. The method of claim 22 , wherein said extract comprises(a) rubusosides in an amount from 0.1 to 50 wt. % and(b) one or more phenolic compounds in a total amount in the range from 0.1 to 25 wt.-%.27. The method of claim 26 , wherein said extract further comprises(c) one or more ...

SUBSTANCE MIXTURES

Proposed are mixtures of substances containing 118-. (canceled)19. Substance mixtures , comprising(a) phloretin,(b) naringenin,(c) at least one additional sweet substance, which is different from phloretin and naringenin, as well as optionally(d) at least one flavouring, wherein the components (a) and (b) are present in a weight ratio of 99:1 to 1:99.20. The substance mixtures according to claim 19 , characterized in that the sweet substances claim 19 , which form the component (c) claim 19 , are selected from the group consisting of saccharose claim 19 , trehalose claim 19 , lactose claim 19 , maltose claim 19 , melizitose claim 19 , raffinose claim 19 , palatinose claim 19 , lactulose claim 19 , D-fructose claim 19 , D-glucose claim 19 , D-galactose claim 19 , L-rhamnose claim 19 , D-sorbose claim 19 , D-mannose claim 19 , D-tagatose claim 19 , D-arabinose claim 19 , L-arabinose claim 19 , D-ribose claim 19 , D-glyceraldehyd claim 19 , maltodextrine of different polymerisation grades as well as plant-based preparations claim 19 , which contain these substances.21. The substance mixtures according to claim 19 , characterized in that the sweet substances claim 19 , which form the component (c) claim 19 , are selected from at least one of the following groups:(i) enzymatic produced starch or sugar hydrolysates such as invert sugar or fructose syrup;(ii) fruit concentrates;(iii) sugar alcohols such as erythritol, threitol, arabitol, ribotol, xylitol, sorbitol, mannitol, dulcitol or lactitol;(iv) sweet tasting proteins and petides such as miraculin, monellin, thaumatin, curculin or brazzein;(v) synthetic sweeteners such as magap, sodium cyclamat, acesulfam K, neohesperidin hydrochalcone, saccharin sodium salt, aspartame, super-aspartame , neotame, alitame, sucralose, steviosides, rebaudiosides, rubusosides, suavio sides, mogrosides, lugdunames, carrelames, sucronates, sucrooactates, monatines, phenylodulcines, phyllodulcines or abrusosides;(vi) naturally occurring ...

Use of certain hydroxybenzoic acid amides for masking unpleasant taste impressions

The present invention relates primarily to the use of certain hydroxybenzoic acid amides or the salts or mixtures thereof for masking an unpleasant taste impression, preferably of a bitter, adstringent, dusty, dry, floury, rancid, metallic and/or cardboard taste or aftertaste, of one or more unpleasant-tasting peptides or of certain amino acid mixtures. The invention further relates to a corresponding method for masking unpleasant taste impressions and to novel preparations.

Dry Food Composition

Suggested is a dry food composition for mixing with a drinkable liquid, said composition comprising (a) carbohydrates, (b) proteins, (c) fats, and optionally (d) probiotic micro-organisms and/or prebiotics, and (e) vitamins, minerals, texturisers, fibres, sweeteners, flavourings and/or colorants, whereby said composition shows a particle size distribution wherein (i) about 90% b.w. of the particles show an average diameter of less than about 400 μm, (ii) about 50% b.w. of the particles show an average diameter of less than about 80 μm, and (iii) about 10% b.w. of the particles show an average diameter of less than about 10 μm. 1. A dry food composition for mixing with a drinkable liquid , said composition comprising(a) carbohydrates,(b) proteins,(c) fats, and optionally(d) probiotic micro-organisms and/or prebiotics, and(e) vitamins, minerals, texturisers, fibres, sweeteners, flavourings and/or colorants, whereby said composition shows a particle size distribution wherein(i) about 90% b.w. of the particles show an average diameter of less than about 400 μm,(ii) about 50% b.w. of the particles show an average diameter of less than about 80 μm,(iii) about 10% b.w. of the particles show an average diameter of less than about 10 μm.2. The composition of claim 1 , wherein said composition when mixed with a drinkable liquid shows glycaemic index (GI) of less than 30.3. The composition of claim 1 , wherein the ratio by weight between carbohydrates claim 1 , proteins and fat is of the magnitude of about 0.5 to 2.0:1:0.1 to 0.4.4. The composition of claim 1 , wherein the carbohydrates forming group (a) are derived from leguminous plants.5. The composition of claim 4 , wherein the carbohydrates are derived from yellow peas claim 4 , and rosaceous plants.6. The composition of claim 1 , wherein the carbohydrates are present in the form of simple sugars selected from group consisting of glucose claim 1 , saccharose claim 1 , fructose claim 1 , maltose claim 1 , lactose and their ...

ANTIMICROBIALLY ACTIVE MIXTURES

The present invention is on the field of antimicrobial active substances. In addition to novel uses of distinct antimicrobial mixtures according to the invention, the present invention also relates to preparations containing such mixtures, particularly preparations serving for nutrition or pleasure or pharmaceutical preparations, as well as methods for preparing such preparations and methods for antimicrobial treatment of preparations serving for nutrition or pleasure or pharmaceutical preparations. 113-. (canceled)14. A method for antimicrobial treatment of a preparation serving for food or pleasure or a pharmaceutical preparation , the method comprising adding to the preparation an antimicrobial mixture comprising:(A) one or more plant extract(s) and/or one or more fraction(s) thereof having an antimicrobial effect chosen from extracts from plants of the following families: Asparagaceae, Cannabaceae, Ericaceae, Lythraceae, Krameriaceae, Rosaceae, and Vitaceae, and/or fractions thereof; and{'i': 'Rubus suavissimus', '(B) one or more flavoring agent(s) having an antimicrobial effect and/or which increase the antimicrobial effectiveness of component (A) and/or which reduce, mask or modify an unpleasant taste impression of component (A) and/or which increase or modify a pleasant taste impression of component (A), chosen from Abrusosides and Balansines, malic acid, Benzaldehyde, gamma-Decalacton, delta-Decalacton, 3,7′-Dihydroxy-4′-methoxyflavan-isomeres, Eriodictyol, Ethyl-2-methylbutyrat, Ethylbutyrate, Ethylcapronate, Geranial, Hesperetin, or extracts of , Hesperetindihydrochalkone, Hesperidindihydrochalkone, Hydroxybenzoic acid amides, preferably 2,4-Dihydroxybenzoic acid vanillyl amide, 4-Hydroxydihydrochalcone preferably Phloretin and Davidigenin, p-Hydroxybenzaldehyde, p-Hydroxybenzoic acid, Homoeriodictyol, Limonene, lactic acid, Menthofurolacton, Mogroside, Naringenin, Naringindihydro-chalkon, Neoisoflavonoids, Neohesperidindhydrochalkon, Neral, delta- ...

Use of rubusoside for reducing or suppressing certain unpleasant taste impressions

The invention relates to the use of rubusoside and certain mixtures containing rubusoside, preferably the use of certain rubusoside-containing mixtures, in particular Rubus suavissimus extracts, for masking, reducing or suppressing a bitter, sour and/or astringent taste impression. The invention further relates to orally consumable preparations, comprising at least one bitter, sour and/or astringent-tasting substance and rubusoside or certain rubusoside-containing mixtures, preferably certain Rubus suavissimus extracts, a corresponding method of producing said preparations and a method for reducing or suppressing the bitter, sour and/or astringent effect of a bitter, sour and/or astringent-tasting substance. The invention further relates to certain flavoring compositions that are particularly effective for masking, reducing or suppressing a bitter, sour and/or astringent taste impression.

A dry food composition

Suggested is a dry food composition for mixing with a drinkable liquid, said composition comprising (a) carbohydrates, (b) proteins, (c) fats, and optionally (d) probiotic micro-organisms and/or prebiotics, and (e) vitamins, minerals, texturisers, fibres, sweeteners, flavourings and/or colorants, whereby said composition shows a particle size distribution wherein (i) about 90 % b.w. of the particles show an average diameter of less than about 400 μm, (ii) about 50 % b.w. of the particles show an average diameter of less than about 80 μm, and (iii) about 10 % b.w. of the particles show an average diameter of less than about 10 μm.

Antimicrobially active mixtures

The present invention is on the field of antimicrobial active substances. In addition to novel uses of distinct antimicrobial mixtures according to the invention, the present invention also relates to preparations containing such mixtures, particularly preparations serving for nutrition or pleasure or pharmaceutical preparations, as well as methods for preparing such preparations and methods for antimicrobial treatment of preparations serving for nutrition or pleasure or pharmaceutical preparations.

Verwendung bestimmter hydroxybenzoesäureamide zum maskieren unangenehmer geschmackseindrücke

Zitrusprodukte enthaltende nahrungsmittel mit zugesetzten 4-hydroxyflavanonen

Vorgeschlagen wird ein Nahrungsmittel, enthaltend: a) Saft, Mark, Fleisch, Schalen oder sonstige Bestandteile mindestens einer Zitrusfrucht, b) mindestens ein 4-Hydroxyflavanon der Formel (I), in der R1 für Wasserstoff oder eine Hydroxy- oder eine Methoxygruppe steht und das Kohlenstoffatom an der mit * gekennzeichneten Position (C2) in einer (2S) oder einer (2R)-Konfiguration oder in einer beliebigen Mischung der beiden Konfigurationen vorliegt, sowie gegebenenfalls, c) weitere Aromastoffe oder Aromazubereitungen, mit der Maßgabe, dass die Komponente (b) in einer zur Verbesserung des sauren und/oder bitteren Geschmacks der Komponente (a) ausreichenden Menge vorliegt.

Substance mixtures

The invention relates to substance mixtures which contain (a) sodium carboxymethyl cellulose and (b) at least one bitter principle selected from the group consisting of xanthines, phenolic glycosides, flavanoid glycosides, hydrolysable or non-hydrolysable tannins, flavones and the glycosides thereof, caffeic acid and the esters thereof, terpenoid bitter principles, catechin, epicatechin, epigallocatechin, gallocatechin, gallocatechin-3-gallate, leucine, isoleucine, valine, tryptophan and phenylalanine, protein hydrolysates, peptides and metal salts and their mixtures, and optionally (c) dextrins, with the proviso that the components (a) and (b) are in the weight ratio of from 1:1 to 1:1,000.