Flavouring compositions and method

Details Flavouring compositions and method Flavouring compositions and method

A - Human Necessities

23

L

A23L 1/228 (2006.01) A23L 1/22 (2006.01) A23L 1/226 (2006.01) A23L 1/227 (2006.01) A61K 47/16 (2006.01)

Patent

CA 2177380

.alpha.-keto acids and certain precursors and derivatives thereof, particularly those selected from the group which consists of glyoxylic acid, 2-oxo-propanoic acid, 2-oxo-butanoic acid, 3-methyl-2-oxo butanoic acid, 3-methyl-2-oxo pentanoic acid, 4-methyl-2-oxo pentanoic acid, 3-hydroxy-2-oxo-propanoic acid, oxalacetic acid, 2-oxo-glutaric acid, 2-oxo-3-phenyl-propanoic acid, 3-(4-hydroxy-phenyl)-2-oxo-propanoic acid, 2-oxo-1H-indole-3-propanoic acid, 2-oxo-1H-imidazole-4-propanoic acid, 4-methylthio-2-oxo-butanoic acid, 3-mercapto-2-oxo-propanoic acid, 3-hydroxy-2-oxo-butanoic acid, 6-amino-2-oxo-hexanoic acid and 5-guanido-2-oxo-pentanoic acid, and precursors and derivatives thereof that are capable of being formed from or releasing said acids in the use medium, are useful as flavouring ingredients. Such ingredients are useful for preparing flavouring compositions and a wide variety of flavoured foodstuffs to which they impart greater creaminess and bulkiness so that they have heightened effect in the mouth and generally an enhanced mouthfeel. They are also useful for enhancing the sweetness of foods sweetened with natural or artificial sweeteners, and giving it a more natural character.

Les .alpha.-céto-acides et certains de leurs précurseurs et dérivés, plus particulièrement ceux sélectionnés dans le groupe constitué par les acides glyoxylique, 2-oxo-propanoïque, 2-oxo-butanoïque, 3-méthyl-2-oxo-butanoïque, 3-méthyl-2-oxo-pentanoïque, 4-méthyl- 2-oxo-pentanoïque, 3-hydroxy-2-oxo-propanoïque, oxalacétique, 2-oxo-glutarique, 2-oxo-3-phényl-propanoïque, 3-(4-hydroxy-phényl)-2- oxo-propanoïque, 2-oxo-1H-indole-3-propanoïque, 2-oxo-1H-imidazole-4-propanoïque, 4-méthylthio-2-oxo-butanoïque, 3-mercapto-2-oxo- propanoïque, 3-hydroxy-2-oxo-butanoïque, 6-amino-2-oxo-hexanoïque et 5-guanido-2-oxo-pentanoïque, et leurs précurseurs et dérivés pouvant se former ou les libérer dans le milieu d'utilisation, sont utiles à titre d'ingrédients aromatisants. Ils servent à préparer des compostions aromatisantes et des aliments aromatisés de nature très variée, auxquels ils impartissent un caractère plus crémeux et volumineux, ayant un impact accru dans la bouche et, d'une façon générale, un meilleur "mouthfeel". Ils servent également à renforcer et à rendre plus naturel le caractère doux des produits édulcorés à l'aide d'édulcorants naturels ou artificiels.

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