31-12-2015 дата публикации
Номер: US20150374019A1
Принадлежит:
The present invention relates to formulations containing isomaltulose and a polyphenol-containing composition, uses of same and the use of isomaltulose for masking unwanted taste components, in particular bitter substances, in formulations, in particular in formulations containing tea extracts. 1. A method for bitter taste masking of a formulation comprising 0.1 to 10% by weight of a polyphenol-containing composition , based on the dry matter of the formulation , having a fraction of at least 90% by weight of epigallocatechingallate (EGCG) , based on the dry matter of the polyphenol containing composition , wherein the method comprisesincluding 50-80% by weight of isomaltulose, based on the dry matter of the formulation, into the formulation, andbringing the formulation into contact with at least one receptor molecule of a taste-sensory cell of a consumer,wherein, in the absence of such isomaltulose said at least one receptor molecule would perceive a bitter taste, butwherein said isomaltulose produces a taste-masking effect masking the bitter taste of the polyphenol-containing composition.2. The method of bitter taste masking according to claim 1 , wherein the polyphenol-containing composition has a fraction of at least 94% by weight of EGCG claim 1 , based on the dry weight of the dry matter of the polyphenol-containing composition.3. The method of bitter taste masking according to claim 1 , wherein the polyphenol-containing composition has a fraction of at most 2.5% by weight of caffeine claim 1 , based on the weight of the dry matter of the polyphenol-containing composition.4. The method of bitter taste masking according to claim 1 , wherein the polyphenol-containing composition has a fraction of at most 2.5% by weight of gallocatechin gallate (GCG) claim 1 , based on the weight of dry matter of the polyphenol-containing composition.5. The method of bitter taste masking according to claim 1 , wherein the polyphenol-containing composition has a fraction of at ...
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