Sweetness and flavor enhanced compositions and method of prepari

Details Sweetness and flavor enhanced compositions and method of prepari Sweetness and flavor enhanced compositions and method of prepari

1988-04-07

1990-03-06

Hunter, Jeanette

Food or edible material: processes, compositions, and products

Normally noningestible chewable material or process of...

426548, 426590, 426534, 426804, 424489, 424440, 424441, 424464, A23G 330, A23L 1236, A23L 1226

Patent

active

049064800

ABSTRACT:
A low concentration of polyphenols, particularly flavonoid compounds, such as flavonols, and more particularly catechin compounds, employed as additives to compositions containing sweeteners and/or flavoring agents, or both, significantly enhanced the sweetness and flavor and especially, extended the sweetness and flavor time. A composition, such as chewing gum, which comprises a sweetening or flavoring agent, or both, and a sweetness or flavor extending or enhancing amount of a flavonoid compound, such as a catechin compound. A method of extending and enhancing the flavor and sweetness of a composition, such as chewing gum, food or beverage, which method comprises incorporating onto or into the composition a flavor or sweetness extending or enhancing amount of a flavonoid compound, such as a catechin compound.

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patent: 4634593 (1987-01-01), Stroz
Bartoshuk et al., Science, "Sweet Taste of Water Induced by Artichoke", 178:988990, 1972.
Rosen et al., J. Dent. Res., "Anticariogenic Effects of Tea in Rats", 63 (5), 658-660, May 1984.

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