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WO2003063613A1 - Compositions contenant des edulcorants artificiels et un extrait de levure, utilisation de celles-ci et produit alimentaire contenant celles-ci - Google Patents

Compositions contenant des edulcorants artificiels et un extrait de levure, utilisation de celles-ci et produit alimentaire contenant celles-ci Download PDF

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Publication number
WO2003063613A1
WO2003063613A1 PCT/EP2003/000947 EP0300947W WO03063613A1 WO 2003063613 A1 WO2003063613 A1 WO 2003063613A1 EP 0300947 W EP0300947 W EP 0300947W WO 03063613 A1 WO03063613 A1 WO 03063613A1
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WO
WIPO (PCT)
Prior art keywords
yeast extract
food product
dry matter
free
amino acids
Prior art date
Application number
PCT/EP2003/000947
Other languages
English (en)
Inventor
Jan Gerrit Kortes
Bertus Noordam
Willem Jacobus Verhoeven
Original Assignee
Dsm Ip Assets B.V.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Dsm Ip Assets B.V. filed Critical Dsm Ip Assets B.V.
Publication of WO2003063613A1 publication Critical patent/WO2003063613A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/60—Sweeteners
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/56—Flavouring or bittering agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/23—Synthetic spices, flavouring agents or condiments containing nucleotides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/31—Artificial sweetening agents containing amino acids, nucleotides, peptides or derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/14—Yeasts or derivatives thereof
    • A23L33/145—Extracts

Definitions

  • the present invention relates to compositions comprising an artificial sweetener and a yeast extract, to the use thereof in a food product or as food product as such, and to food products comprising said compositions. Further the present invention relates to the use of yeast extracts for masking the after taste of an artificial sweetener in a food product.
  • Artificial sweeteners are herewith intended as food additives able to impart a sweet taste to sugar-free foodstuff.
  • Sugar-free means: which does not contain sweet, natural mono- or disaccharides, like glucose, sucrose, fructose, galactose, maltose, lactose, etcetera. Artificial sweeteners are low-calorie or no-calorie products and are in general several times sweeter than sucrose.
  • a typical disadvantage related to the use of artificial sweeteners is the development of side taste, for example bitterness or after taste, for example like in the case of thaumatin or stevioside, the development of a liquorice-like aftertaste in the flavoured foodstuff. This problem is especially present during long-term storage of foodstuff, in particular of soft drinks and/or during warming up of food comprising said sweeteners.
  • the most common artificial sweeteners which present the above-mentioned problems, are: acesulfame-K, alitame, aspartame, cyclamate, neotame, neohesperidine, saccharin, stevioside, sucralose, and thaumatin. Also combinations of two or more artificial sweeteners are frequently used.
  • GB Patent Specification No. 1 ,110,746 describes a method for reducing the aftertaste of artificial sweetener-containing compositions by incorporating therein a ribonucleoside or ribonucleotide or a deoxy-analogue thereof.
  • This method has the disadvantage that the ribonucleosides, ribonucleotides or their deoxy-analogues need to be chemically isolated from RNA/DNA sources.
  • Yeast can be used as natural source of RNA.
  • Yeast extracts can be obtained a.o. from the genera Saccharomyces, Kluyveromyces and Candida.
  • Autolytic yeast extracts are concentrates of the soluble materials obtained from yeast after disruption of the cells and digestion (lysis) of the polymeric yeast material.
  • the active yeast enzymes released in the medium after cell disruption are responsible for the lysis.
  • This type of yeast extracts which are rich in amino acids, are used in the food industry as basic taste providers.
  • the amino acids present in the yeast extract add a bouillon-type brothy taste to the food.
  • Hydrolytic yeast extracts are concentrates of the soluble materials obtained from yeast after disruption of the cells and digestion (lysis), when to the yeast suspension during lysis additional proteases, and/or peptidases and especially nucleases are added.
  • 5'-ribonucleotides of guanine (5'-GMP), uracil (5'-UMP), cytosine (5'-CMP) and adenine (5'-AMP) are formed.
  • 5'-AMP is transformed into 5'-inosine mono phosphate (5'-IMP).
  • the hydrolytic yeast extracts obtained by this method are therefore rich in 5'-ribonucleotides, especially rich in 5'-GMP and 5'-IMP. Often yeast extracts are also rich in mono sodium glutamate (MSG). 5'-IMP, 5'-GMP and MSG are known for their flavour enhancing properties. They are capable of enhancing the savoury and delicious taste in certain types of food. This phenomenon is described as 'mouthfeeP or umami. These yeast extracts rich in 5'-ribonucleotides and, optionally, rich in MSG, are usually applied in soups, sauces, marinades, and flavour seasonings.
  • MSG mono sodium glutamate
  • European Patent Application No. 418616 describes sweetener compositions comprising an artificial sweetener and a yeast extract. Such compositions have a saccharide-type flavour and the bitter notes typical of the artificial sweetener are partially masked.
  • the yeast extracts used in said compositions may comprise 5-ribonucleotides, especially 5'-IMP and/or 5-GMP. These compositions have actually the disadvantage of partially conferring to the foodstuff where they are used a light brothy/bouillon taste due to the yeast extract itself. This problem is especially evident in carbonated drinks.
  • the present invention provides artificial sweetener compositions comprising 5'- ribonucleotides wherein said 5'-ribonucleotides do not require prior extraction from their RNA natural source, i.e. they are added to the composition in the form of a yeast extract which is as well clean in taste.
  • the wording "clean in taste” means that when the yeast extract is used in food/foodstuff any particular taste/note proper of the yeast extract itself is minimal or absent in said food/foodstuff.
  • Yeast extract is a composition which comprises the soluble components extracted from a yeast cell or modified components thereof.
  • This composition will comprise at least 5'-ribonucleotides and free amino acids.
  • this composition will also comprise proteins, peptides, vitamins, carbohydrates and salts like phosphates.
  • the invention discloses a composition
  • a composition comprising an artificial sweetener and a yeast extract, said yeast extract comprising free amino acids and one or more 5'- ribonucleotide(s), wherein the total amount of said one or more 5'-ribonucleotide(s) is at least 10% w/w, wherein said one or more 5'-ribonucleotide(s) comprises 5'-GMP and optionally 5'-IMP and wherein the ratio between the percentage (w/w) of free amino acids and the percentage (w/w) of the total amount of 5'-GMP and 5'-IMP in the yeast extract is lower than 3.5, all weights in the yeast extract being based on NaCl free yeast extract dry matter.
  • the yeast extract used in the invention is generally obtained from yeast strains with a high RNA content. By this way a high amount cf 5'-ribonucleotides is generated during the hydrolytic process.
  • yeast strains are used belonging to the genera Saccharomyces, Kluyveromyces and Candida.
  • Yeast strains belonging to the genus Saccharomyces, for example to the strain Saccharomyces cerevisiae are preferred above yeast extracts derived from strains belonging to the genus Candida, for example to Candida utilis (or Torula yeast), as yeast extracts derived from the latter are characterized by a sweet taste as for example described in the Japanese Patent Application No. 10327802.
  • 5'-ribonucleotide it is herewith intended either the free 5- ribonucleotide or a salt thereof.
  • all weight percentages of 5 ribonucleotide contents in the yeast extract are calculated based on the disodium salt heptahydrate thereof and are based on NaCl free yeast extract dry matter.
  • NaCl free yeast extract dry matter means that the calculations are based on yeast extract dry matter only and therefore the sodium chloride contained in the yeast extract is excluded from this calculation.
  • the yeast extract used in the compositions of the invention comprises free amino acids, at least 10% w/w of ⁇ ribonucleotides
  • said 5'- ribonucleotides comprise 5-GMP and optionally 5'-IMP
  • the ratio between the percentage (w/w) of free amino acids and the percentage (w/w) of the total amount of 5'- GMP and 5'-IMP in the yeast extract is lower than 3.5
  • the aftertaste of the artificial sweetener in the compositions is considerably reduced or completely masked whereby the taste properties of the yeast extract, generally a bouillon or brothy taste, is absent.
  • percentage (w/w) of the total amount of 5 GMP and 5 -IMP it is intended the total amount of 5-GMP plus 5 -IMP measured as weight percentage in respect of NaCl free yeast extract dry matter.
  • yeast extract used in the composition of the invention comprises both 5'-IMP and 5'-GMP.
  • the yeast extract used in the invention has a low content in free amino acids and/or a low degree of protein hydrolysis.
  • the degree of protein hydrolysis in the yeast extract is measured as the percentage of nitrogen belonging to primary amino groups of proteins, peptides or free amino acids in respect of the total nitrogen of protein origin in the yeast extract.
  • the yeast extract used in the compositions of the invention preferably comprises an amount of free amino acids lower than 40% w/w, more preferably lower than 35% w/w, even more preferably lower than 25% w/w, most preferably lower than 20% w/w in the yeast extract, based on NaCl free yeast extract dry matter.
  • the yeast extract used in the composition of the invention preferably comprises amount of free amino acids of at least 1 % w/w, more preferably of at least 5% w/w based on total amount of amino acids in the yeast extract, on NaCl free yeast extract dry matter.
  • the yeast extract used in the compositions of the invention preferably has a degree of protein hydrolysis lower than 50%, preferably lower than 45%.
  • the yeast extract used in the composition of the invention preferably has a degree of hydrolysis of at least 5%, more preferably of at least 10%, even more preferably of at least 20% and most preferably of at least 30%.
  • the yeast extract used in the compositions of the invention preferably comprises a total amount of the one or more 5'-ribonucleotide(s) between 10 and 50% w/w based on NaCl free yeast extract dry matter, preferably between 10 and 40% w/w, more preferably between 10 and 30% w/w, even more preferably between 10 and 25% w/w.
  • the presence of 5'-GMP and optionally 5'-IMP in the yeast extract has a beneficial effect in suppressing the artificial sweetener aftertaste when the compositions according to the invention are used in foodstuff.
  • the yeast extract used in the compositions of the invention comprises both 5'-GMP and 5'-IMP.
  • the percentage (w/w) of the total amount of 5'-GMP and 5'-IMP in the yeast extract is at least 5% w/w based on NaCl free yeast extract dry matter, preferably it is comprised between 5 and 25% w/w, more preferably between 5 and 20% w/w, even more preferably between 5 and 15% w/w.
  • yeast extract having a ratio between the percentage (w/w) of free amino acids and the percentage (w/w) of the total amount of 5'- GMP and 5'-IMP lower than 3.5 is used in the compositions of the invention, an optimum masking effect of the artificial sweetener aftertaste is obtained without conferring to the food any brothy/bouillon taste typical of the yeast extract.
  • a yeast extract is used wherein the ratio between the percentage (w/w) of free amino acids and the percentage (w/w) of the total amount of 5'-GMP and 5'-IMP in the yeast extract is at least 0.1 , preferably at least 0.3 more preferably at least 0.5 and most preferably at least 1.
  • a yeast extract is used wherein the ratio between the percentage (w/w) of free amino acids and the percentage (w/w) of the total amount of 5'-GMP and 5-'IMP in the yeast extract is lower than 3, preferably lower than 2.5 and more preferably lower than 2.
  • the yeast extracts used in the compositions according to the invention are preferably characterised by a low sodium chloride content.
  • the latter is advantageous because a high content of sodium in the diet is detrimental to health.
  • a low content in sodium chloride is also advantageous to the taste of the foodstuff where the compositions of the invention are used.
  • the amount of sodium chloride in the yeast extract is preferably lower than 8% w/w, preferably comprised between 0 and 7% w/w based on yeast extract dry matter, preferably between 0 and 5% w/w, more preferably between 0 and 3% w/w, even more preferably between 0 and 1.5% w/w, most preferably between 0 and 1 % w/w based on yeast extract dry matter.
  • yeast extract used in the compositions of the invention comprises as well mono sodium glutamate (MSG).
  • the weight ratio between artificial sweetener and yeast extract, based on NaCl free yeast extract dry matter is preferably lower than 15, more preferably lower than 10, even more preferably lower than 8, and most preferably lower than 6.
  • the weight ratio between artificial sweeteners and yeast extract based on NaCl free yeast extract, based on NaCl free yeast extract dry matter is preferably at least 0.001 , more preferably at least 0.01 , even more preferably at least 0.1 , still more preferably at least 0.5 and most preferably at least 1 This ratio ensures a good balance between masking of artificial sweetener aftertaste in the food and avoiding conferring to the food any yeast extract specific taste.
  • any artificial sweetener falling under the description above can be used in the compositions of the invention.
  • Preferred artificial sweeteners are aspartame, saccharin, acesulfame-K, aiitame, cyclamate, neohesperidine, sucralose, stevioside, thaumatin, or mixtures thereof.
  • aspartame, saccharin, acesulfame-K, and cyclamate, or mixtures thereof are particularly preferred.
  • the use of a combination of artificial sweeteners in the compositions of the invention can be advantageous, as it is known that several sweeteners show a synergistic effect. That means that when some artificial sweeteners are combined with each other the combination is sweeter than the sum of the sweetness, provided by the respective amount of the individual sweeteners.
  • compositions of the invention are obtained free of the disadvantages mentioned above.
  • compositions according to the invention are added to beverages, for example to carbonated or non-carbonated soft drinks, a beverage is obtained which is sweet but does not have the typical after taste of artificial-sweetener- containing drinks and is free from any taste intrinsic to the yeast extract itself.
  • compositions according to the invention can be prepared prior to being used in the food. It is also possible to add the single components of the compositions to the food separately, so that the sweetener composition is formed directly in the food.
  • compositions of the invention can be used in several types of food products.
  • the compositions of the invention can also be used in the form of table-top sweeteners, for example as sweetener tablets, spoon-for-spoon sweeteners and sweeteners sachets. Therefore the invention provides with the use of a composition according to the invention in a food product or as food product as such.
  • an amount of at least 0.02% w/w of yeast extract relative to the food product is used, more preferably at least 0.03% and most preferably at least 0.04% w/w.
  • this amount is lower than 3% w/w of yeast extract relative to the food product, more preferably lower than 2% w/w and most preferably lower than 1 % w/w.
  • the weight ratio between artificial sweetener and yeast extract in the food product, based on NaCI free yeast extract dry matter is lower than 15, preferably lower than 10, more preferably lower than 8, and most preferably lower than 6.
  • this weight ratio between artificial sweetener and yeast extract in the food product based on NaCl free yeast extract dry matter is at least 0.001 , preferably at least 0.01 , even more preferably at least 0.1 , still more preferably at least 0.5 and most preferably at least 1.
  • the invention provides food products comprising a composition of the invention.
  • the compositions of the invention can be used to sweeten all types of food.
  • Examples of food products which can be sweetened with the compositions of the invention, include: beverages (e.g., carbonated and non-carbonated soft drinks, fruit drinks, squashes, iced teas, coffees and hot chocolate drinks); dairy products (e.g. yoghurts, dairy desserts); confectionery (e.g. chewing gum, sweets, chocolate, breath mints). Further, the compositions of the invention can also be used in bakery products
  • the invention does not exclude the use of the compositions according to the invention in pharmaceuticals, for example in effervescent tablets, chewable tablets and sachets.
  • the invention further provides the use of a yeast extract for masking the after taste of an artificial sweetener in a food product.
  • yeast extract for masking the after taste of an artificial sweetener in a food product, characterized in that said yeast extract comprises free amino acids and one or more 5'-ribonucleotide(s), wherein the total amount of said one or more 5'-ribonucleotide(s) is at least 10% w/w, wherein said one or more 5'-ribonucleotide(s) comprises 5'-GMP and optionally 5'-IMP and wherein the ratio between the percentage (w/w) of free amino acids and the percentage (w/w) of the total amount of 5'-GMP and 5'-IMP in the yeast extract is lower than 3.5, all weights in the yeast extract being based on NaCl free yeast extract dry matter.
  • yeast extract which can be used to mask the aftertaste of an artificial sweetener in a food product, have been already described above.
  • an amount of at least 0.02% w/w of yeast extract relative to the food product is used, more preferably at least 0.03% w/w and, even more preferably at least
  • yeast extract relative to the food product is used, more preferably lower than 2% w/w and even more preferably lower than 1 %w/w.
  • yeast extracts are used in beverages like Coca Cola ® Light, Fanta ® Light, or 7-Up ® Light the artificial sweetener unpleasant notes are completely suppressed as verified by panels of experts in the tasting of foodstuff. Therefore the use of the yeast extract of the present invention are advantageously applied in carbonated drinks.
  • Coca Cola Light (Coca Cola Enterprises Nederland B.V.) Fanta Light (Coca Cola Enterprises Belgium sprl/bvba) 7-Up Light (Vrumona The Netherlands) Lipton lcetea light (Lipton)
  • Coca Cola Light contains sodium-cyclamate, acesulphame-k and aspartame.
  • Fanta Light contains aspartame, saccharine.
  • 7 UP Light contains aspartame Lipton lcetea Light contains, aspartame, acesulphame-K.
  • Maxarome Plus LS powder is a yeast extract comprising 5'-ribonucleotides. It comprises 13% w/w of total 5'-ribonucleotides, 6.5% w/w of 5 -IMP + 5'-GMP, 11.8% w/w of free amino acids, these percentages all based on NaCl free yeast extract dry matter, 0.8% w/w of NaCl and a degree of protein hydrolysis of 34%.
  • Two grams of the1 % w/w Maxarome Plus LS water solution were added to 50 g samples of the following light drinks: Coca Cola Light ® , Fanta Light ® , 7-Up Light ® , and Lipton lcetea Light ® .
  • Each sample of light drink contained 0.04% w/w of Maxarome Plus LS.
  • Blank samples of each light drink were prepared by adding 2 g of water to 50 g samples of each drink. The ratio between artificial sweeteners and yeast extract in the samples in approximately 1 to 1.5.
  • a panel of 6 experts in the tasting of beverages tested the blank samples and those containing 0.04% w/w of Maxarome Plus LS.
  • Coca Cola Light (Coca Cola Company) (the beverage comprises approximately 0.06% w/w of artificial sweetener).
  • Blank samples for each solution were prepared as solution (1) to (4) by replacing the amount of Maxarome solution with water.
  • This example also shows that the skilled person can easily determine the effective amount of yeast extract needed according to the present invention for Coca Cola light in this case or for a food product containing an artificial sweetener in general.
  • Coca Cola Light (Coca Cola Company) (the beverage comprises approximately 0.06% w/w of artificial sweetener).
  • KRIT is a yeast extract comprising 8.5% w/w of total 5'-ribonucleotides, 4.3% w/w 5'-GMP + 5'-IMP, 16.2% w/w of free amino acids, these percentages based on NaCl free yeast extract dry matter, 12% NaCl, and having a degree of protein hydrolysis of 38%.
  • KAT is a yeast extract comprising 44.6% w/w of free amino acids, these percentage based on NaCl free yeast extract dry matter, 1% NaCl, and having a degree of protein hydrolysis of 57%.
  • Solutions comprising 0.02% w/w of KRIT, KAT and Maxarome Plus respectively in Coca Cola Light were prepared in an analogous way as described in examples 1 and 2.
  • Maxarome Plus also a solution 0.04% w/w in Coca Cola Light was prepared.
  • the solution comprising KRIT yeast extract was characterised by a still present light aftertaste if compared with a blank sample (see example 1).
  • a light bouillon-like taste was also present.
  • the solution comprising KAT yeast extract was also characterised by a more intense aftertaste if compared with the solution comprising KRIT and by a light bouillon-like taste.
  • the solutions comprising Maxarome were characterised by no aftertaste, with no bouillon/brothy notes, by a neutral taste, more similar to Coca Cola.

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Seasonings (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

L'invention concerne des compositions contenant un édulcorant artificiel et un extrait de levure, ce dernier renfermant des acides aminés libres et un ou plusieurs 5'-ribonucléotide(s). La quantité totale de 5'-ribonucléotide(s) est d'au moins 10 % en poids ; le(s) 5'-ribonucléotide(s) comprennent 5'-GMP et éventuellement 5'-IMP, et le rapport entre le pourcentage en poids d'acides aminés libres et le pourcentage en poids de la quantité totale de 5'-GMP et de 5'-IMP présents dans l'extrait de levure est inférieur à 3,5 ; tous les poids de l'extrait de levure sont basés sur l'extrait sec de levure exempt de NaCl. De préférence, cet extrait de levure contient une quantité d'acides aminés libres inférieure à 40 %, sur la base d'extrait sec de levure exempt de NaCl et/ou un degré d'hydrolyse de protéines inférieur à 50 %. Le rapport en poids entre l'édulcorant artificiel et l'extrait de levure dans les compositions, sur la base d'extrait sec de levure exempt de NaCl, est de préférence inférieur à 15, et idéalement compris entre 0,001 et 6. Ces compositions, utilisées pour édulcorer des produits alimentaires, ne confèrent à ceux-ci ni arrière-goût ni le goût intrinsèque de l'extrait de levure. L'invention concerne également les produits alimentaires contenant ces compositions, ainsi que l'utilisation de ces compositions et de l'extrait de levure pour édulcorer des produits alimentaires.
PCT/EP2003/000947 2002-01-31 2003-01-29 Compositions contenant des edulcorants artificiels et un extrait de levure, utilisation de celles-ci et produit alimentaire contenant celles-ci WO2003063613A1 (fr)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
EP02075509 2002-01-31
EP02075509.6 2002-01-31
EP02102582 2002-11-14
EP02102582.0 2002-11-14

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Cited By (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2005067734A3 (fr) * 2004-01-09 2005-10-27 Dsm Ip Assets Bv Processus de production d'une composition contenant 5'-ribonucleotides et compositions associees
WO2007033064A1 (fr) * 2005-09-13 2007-03-22 Mcneil Nutritionals, Llc Procedes et compositions permettant d'ameliorer la sapidite d'aliments
WO2008068155A1 (fr) * 2006-12-07 2008-06-12 Dsm Ip Assets B.V. Aliment à faible teneur en sel présentant un goût amélioré
WO2008074770A1 (fr) * 2006-12-19 2008-06-26 Dsm Ip Assets B.V. Produit laitier à teneur en sel réduite, ayant un goût amélioré
WO2008138748A1 (fr) * 2007-05-16 2008-11-20 Dsm Ip Assets B.V. Levure chimique comprenant un extrait de levure
WO2009013240A2 (fr) * 2007-07-20 2009-01-29 Dsm Ip Assets B.V. Produits alimentaires dotés d'un goût chocolaté amélioré
US8017168B2 (en) 2006-11-02 2011-09-13 The Coca-Cola Company High-potency sweetener composition with rubisco protein, rubiscolin, rubiscolin derivatives, ace inhibitory peptides, and combinations thereof, and compositions sweetened therewith
CN101258919B (zh) * 2008-04-21 2012-02-15 河南省正龙食品有限公司 方便面调味粉料
US20140170290A1 (en) * 2011-08-30 2014-06-19 Mitsubishi Shoji Foodtech Co., Ltd. Sweetener having sucrose-like sweetness, and food and beverage using same
US9101160B2 (en) 2005-11-23 2015-08-11 The Coca-Cola Company Condiments with high-potency sweetener
US9129328B2 (en) 2000-02-23 2015-09-08 Touchtunes Music Corporation Process for ordering a selection in advance, digital system and jukebox for embodiment of the process
WO2016151257A1 (fr) * 2015-03-24 2016-09-29 Lesaffre Et Compagnie Utilisation d'un extrait de levure pour le collage de mouts et de boissons
EP3138411A1 (fr) 2015-09-02 2017-03-08 Ohly GmbH Compositions alimentaires et de boissons contenant de la stevia
CN109793201A (zh) * 2019-03-26 2019-05-24 武汉轻工大学 一种天然复合甜味剂及其制备方法和新型挤压面筋
WO2019115894A1 (fr) 2017-12-13 2019-06-20 Lesaffre Et Compagnie Extrait de levure riche en ribonucleotides et son utilisation pour le masquage de gouts indesirables et de notes aromatiques indesirables
WO2020193321A1 (fr) 2019-03-28 2020-10-01 Firmenich Sa Système d'aromatisation

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DE1963736A1 (de) * 1969-12-19 1971-06-24 Haarmann & Reimer Gmbh Verfahren zur Geschmacksverbesserung von Saccharin
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Cited By (27)

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US9129328B2 (en) 2000-02-23 2015-09-08 Touchtunes Music Corporation Process for ordering a selection in advance, digital system and jukebox for embodiment of the process
JP2007521805A (ja) * 2004-01-09 2007-08-09 ディーエスエム アイピー アセッツ ビー．ブイ． ５’−リボヌクレオチドを含有する組成物の製造方法およびその組成物
WO2005067734A3 (fr) * 2004-01-09 2005-10-27 Dsm Ip Assets Bv Processus de production d'une composition contenant 5'-ribonucleotides et compositions associees
US8084068B2 (en) 2004-01-09 2011-12-27 Dsm Ip Assets B.V. Process for the production of compositions containing ribonucleotides and their use as flavouring agents
WO2007033064A1 (fr) * 2005-09-13 2007-03-22 Mcneil Nutritionals, Llc Procedes et compositions permettant d'ameliorer la sapidite d'aliments
US9101160B2 (en) 2005-11-23 2015-08-11 The Coca-Cola Company Condiments with high-potency sweetener
US8017168B2 (en) 2006-11-02 2011-09-13 The Coca-Cola Company High-potency sweetener composition with rubisco protein, rubiscolin, rubiscolin derivatives, ace inhibitory peptides, and combinations thereof, and compositions sweetened therewith
WO2008068155A1 (fr) * 2006-12-07 2008-06-12 Dsm Ip Assets B.V. Aliment à faible teneur en sel présentant un goût amélioré
WO2008074770A1 (fr) * 2006-12-19 2008-06-26 Dsm Ip Assets B.V. Produit laitier à teneur en sel réduite, ayant un goût amélioré
WO2008138748A1 (fr) * 2007-05-16 2008-11-20 Dsm Ip Assets B.V. Levure chimique comprenant un extrait de levure
WO2009013240A3 (fr) * 2007-07-20 2009-04-02 Dsm Ip Assets Bv Produits alimentaires dotés d'un goût chocolaté amélioré
WO2009013240A2 (fr) * 2007-07-20 2009-01-29 Dsm Ip Assets B.V. Produits alimentaires dotés d'un goût chocolaté amélioré
CN101258919B (zh) * 2008-04-21 2012-02-15 河南省正龙食品有限公司 方便面调味粉料
EP2752120A1 (fr) * 2011-08-30 2014-07-09 Mitsubishi Shoji Foodtech Co., Ltd. Édulcorant possédant le goût du sucre, et aliment et boisson l'utilisant
EP2752120A4 (fr) * 2011-08-30 2015-04-08 Mitsubishi Shoji Foodtech Co Ltd Édulcorant possédant le goût du sucre, et aliment et boisson l'utilisant
US20140170290A1 (en) * 2011-08-30 2014-06-19 Mitsubishi Shoji Foodtech Co., Ltd. Sweetener having sucrose-like sweetness, and food and beverage using same
WO2016151257A1 (fr) * 2015-03-24 2016-09-29 Lesaffre Et Compagnie Utilisation d'un extrait de levure pour le collage de mouts et de boissons
FR3034101A1 (fr) * 2015-03-24 2016-09-30 Lesaffre & Cie Extrait de levure et son utilisation pour le collage de mouts et de boissons
US11098273B2 (en) 2015-03-24 2021-08-24 Lesaffre Et Compagnie Yeast extract for clarifying musts and beverages
EP3138411A1 (fr) 2015-09-02 2017-03-08 Ohly GmbH Compositions alimentaires et de boissons contenant de la stevia
WO2017037263A1 (fr) 2015-09-02 2017-03-09 Ohly Gmbh Compositions d'aliments et de boissons à base de stevia
JP2021506259A (ja) * 2017-12-13 2021-02-22 ルサッフル・エ・コンパニーＬｅｓａｆｆｒｅ Ｅｔ Ｃｏｍｐａｇｎｉｅ リボヌクレオチドに富む酵母抽出物ならびに望ましくない風味および望ましくない芳香ノートを遮蔽するためのその使用
WO2019115894A1 (fr) 2017-12-13 2019-06-20 Lesaffre Et Compagnie Extrait de levure riche en ribonucleotides et son utilisation pour le masquage de gouts indesirables et de notes aromatiques indesirables
RU2767998C2 (ru) * 2017-12-13 2022-03-22 Лезафр Э Компани Дрожжевой экстракт с большим содержанием рибонуклеотидов и его применение для маскировки нежелательных вкусовых ощущений и нежелательных оттенков запаха
US11896042B2 (en) 2017-12-13 2024-02-13 Lesaffre Et Compagnie Ribonucleotide-rich yeast extract and use of same for masking undesirable flavours and undesirable aromatic notes
CN109793201A (zh) * 2019-03-26 2019-05-24 武汉轻工大学 一种天然复合甜味剂及其制备方法和新型挤压面筋
WO2020193321A1 (fr) 2019-03-28 2020-10-01 Firmenich Sa Système d'aromatisation

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