Organic compounds -- part of the class 532-570 series – Organic compounds – Carbohydrates or derivatives
Reexamination Certificate
2001-06-18
2003-05-27
Fonda, Kathleen K. (Department: 1623)
Organic compounds -- part of the class 532-570 series
Organic compounds
Carbohydrates or derivatives
C514S058000, C514S718000, C568S662000
Reexamination Certificate
active
06570010
ABSTRACT:
SUMMARY OF THE INVENTION
The present invention relates to inclusion compounds of a vanillyl alcohol derivative (which may hereinafter be abbreviated as “VE”), and compositions containing the same. In particular, the invention pertains to inclusion compounds of VE, as well as compositions containing the same, which has an effect of further enhancing and prolonging the pungent taste and warm-feeling imparting effect (while VE per se has a pungent taste and warm-feeling imparting effect) and has an effect of further increasing and prolonging the cool or refresh-feeling heightening effect when used in combination with a refrigerant (while VE per se has a cool or refresh-feeling heightening effect when used in combination with a refrigerant).
BACKGROUND ART
Ether compounds of vanillyl alcohol are known to exist in the form of a methyl or ethyl ether in vanilla beans as their fragrant component [J. Agric. Food Chem., 26(1), 195(1978]. It is also known that vanillyl alcohol derivatives represented by the above-described formula (I) have a strong pungent taste and warm-feeling imparting effect (JP-B-61-9293) or are effective for enhancement of the refresh-feeling imparting effect of menthol (JP-B-61-55889) (The term “JP-B” as used herein means an examined Japanese patent publication).
Although these VEs have a strong pungent taste and warm-feeling imparting effect, they are accompanied with the problems that their pungent taste is not pure but contains some bitterness, they require a special care upon handling because of having strong stimulation, their solubility in water is markedly low and they tend to be colored with the passage of time.
An object of the invention is therefore to markedly reduce the impure taste, enhance the water solubility, and enhance the stability of VE. Described specifically, an object of the present invention is to provide a novel inclusion compound of VE which has an effect of further enhancing and prolonging the pungent taste and warm-feeling imparting effect (while VE per se has a pungent taste and warm-feeling imparting effect) and has an effect of further increasing and prolonging the cool or refresh-feeling heightening effect when used in combination with a refrigerant (while VE per se has a cool or refresh-feeling heightening effect when used in combination with a refrigerant), and also markedly reduce the impure taste and water solubility of VE; and compositions containing the same.
SUMMARY OF THE INVENTION
The present inventors have proceeded with various investigations with a view to overcoming the above-described problems. As a result, it has been found that inclusion of VE in a cyclodextrin (which may hereinafter be abbreviated as “CD”) makes it possible to markedly reduce the impure taste of VE and heighten its water solubility and at the same time, to further enhance and prolong the pungent taste and warm-feeling imparting effect (while VE per se has a pungent taste and warm-feeling imparting effect) and to further increase and prolong the cool or refresh-feeling heightening effect when used in combination with a refrigerant (while VE per se has a cool or refresh-feeling heightening effect when used in combination with a refrigerant), leading to completion of the invention. The invention embraces each of the following embodiments of the invention.
(1) An inclusion compound which comprises a cyclodextrin or a branched cyclodextrin and a vanillyl alcohol derivative represented by the following formula (I) having been included therein:
wherein, R represents a C
1-6
alkyl group.
(2) The inclusion compound according to the above-described item (1), wherein the vanillyl alcohol derivative represented by the formula (I) is vanillyl-n-butyl ether.
(3) The inclusion compound according to the above-described item (1), wherein the cyclodextrin is &bgr;-cyclodextrin.
(4) The inclusion compound according to item (2), wherein the cyclodextrin is &bgr;-cyclodextrin.
(5) A composition which comprises the inclusion compound according to item (1).
(6) A composition which comprises the inclusion compound according to item (2).
(7) A composition which comprises the inclusion compound according to item (3).
(8) A composition which comprises the inclusion compound according to item (4).
REFERENCES:
patent: 5144964 (1992-09-01), Demain
patent: 61-9293 (1986-03-01), None
patent: 0 988 852 (2000-03-01), None
patent: 61-55889 (1986-11-01), None
Patent Abstracts sof Japan (May 22, 1982) 57082308.
Patent Abstracts of Japan (Jun. 25, 1987) 62142132.
Patent Abstracts of Japan (Oct. 20, 1998) 10279986.
Patent Abstracts of Japan (Apr. 5, 1984) 59059663.
Patent Abstract of Japan (Sep. 9, 1987) 62205007.
European Search Report dated Jan. 18, 2002.
Galetto, W, et al., “Some Benzyl Ethers in the Extract of Vanilla (Vanilla planifolia)” J. Agric. Food Chem., vol. 26, No. 1, 1978 (195-197).
Amano Akira
Ishida Kenya
Kunieda Satomi
Fonda Kathleen K.
Sughrue & Mion, PLLC
Takasago International Corporation
LandOfFree
Inclusion compounds of vanillyl alcohol derivative in... does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Inclusion compounds of vanillyl alcohol derivative in..., we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Inclusion compounds of vanillyl alcohol derivative in... will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-3087477