DOCSLIB.ORG

Wo 2010/096542 A2

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Wo 2010/096542 A2 (12) INTERNATIONAL APPLICATION PUBLISHED UNDER THE PATENT COOPERATION TREATY (PCT) (19) World Intellectual Property Organization International Bureau (10) International Publication Number (43) International Publication Date 26 August 2010 (26.08.2010) WO 2010/096542 A2 (51) International Patent Classification: AO, AT, AU, AZ, BA, BB, BG, BH, BR, BW, BY, BZ, A23G 3/36 (2006.01) CA, CH, CL, CN, CO, CR, CU, CZ, DE, DK, DM, DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, (21) International Application Number: HN, HR, HU, ID, IL, IN, IS, JP, KE, KG, KM, KN, KP, PCT/US2010/024565 KR, KZ, LA, LC, LK, LR, LS, LT, LU, LY, MA, MD, (22) International Filing Date: ME, MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, 18 February 2010 (18.02.2010) NO, NZ, OM, PE, PG, PH, PL, PT, RO, RS, RU, SC, SD, SE, SG, SK, SL, SM, ST, SV, SY, TH, TJ, TM, TN, TR, (25) Filing Language: English TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, ZW. (26) Publication Language: English (84) Designated States (unless otherwise indicated, for every (30) Priority Data: kind of regional protection available): ARIPO (BW, GH, 61/153,459 18 February 2009 (18.02.2009) US GM, KE, LS, MW, MZ, NA, SD, SL, SZ, TZ, UG, ZM, ZW), Eurasian (AM, AZ, BY, KG, KZ, MD, RU, TJ, (71) Applicant (for all designated States except US): CAD- TM), European (AT, BE, BG, CH, CY, CZ, DE, DK, EE, BURY ADAMS USA LLC [US/US]; 389 Interpace ES, FI, FR, GB, GR, HR, HU, IE, IS, IT, LT, LU, LV, Parkway, Parsippany, New Jersey 07054-1 192 (US). MC, MK, MT, NL, NO, PL, PT, RO, SE, SI, SK, SM, TR), OAPI (BF, BJ, CF, CG, CI, CM, GA, GN, GQ, GW, (72) Inventors; and ML, MR, NE, SN, TD, TG). (75) Inventors/Applicants (for US only): FERRI, Dino C. [US/US]; 2 Roosevelt Avenue, Lake Hiawatha, New Jer Declarations under Rule 4.17: sey 07034 (US). MICHAELIDOU, Tasoula A. — as to applicant's entitlement to apply for and be granted [US/US]; 19 Elm Street, Bergenfield, New Jersey 07621 a patent (Rule 4.1 7(U)) (US). STOJANOVIC, Jelena [RS/US]; 44 Center Grove Road, Apt N50, Randolph, New Jersey 07869 (US). — as to the applicant's entitlement to claim the priority of WATSON, Deborah L. [US/US]; 2A Dickens Place, the earlier application (Rule 4.1 7(Hi)) Haskell, New Jersey 07420 (US). Published: (74) Agent: KONKOL, Chris P.; Cantor Colburn LLP, 20 — without international search report and to be republished Church Street, 22nd Floor, Hartford, Connecticut 06103 upon receipt of that report (Rule 48.2(g)) (US). (81) Designated States (unless otherwise indicated, for every kind of national protection available): AE, AG, AL, AM, (54) Title: CONFECTIONERIES PROVIDING MOUTH-MOISTENING REFRESHMENT (57) Abstract: The present invention relates to confectioneries that impart a mouth-moistening effect when orally consumed by an individual. Specifically, the confectioneries comprise compositions that include a blend of components comprising spilanthol to reduce or eliminate the perception of mouth dryness in an individual. The confectioneries can further include such components as a sweetening composition, a food-grade acid composition, and a cooling agent composition. CONFECTIONERIES PROVIDING MOUTH-MOISTENING REFRESHMENT BACKGROUND OF THE INVENTION [0001] This disclosure relates to compositions and confectioneries that impart a mouth-moistening effect when orally consumed by an individual. [0002] Consumers sometimes desire confectioneries that can provide a refreshing and mouth-watering effect. Some individuals can experience dryness in the mouth from time to time due to a variety of physiological and environmental factors. A dry mouth can be caused by a dry or low humidity environment. A dry mouth can also be caused by reduced levels of saliva and can make an individual's mouth feel sticky and uncomfortable. Some individuals can even suffer from what is referred to as "xerostomia," a chronic condition of abnormal dryness in the mouth. [0003] A dry mouth can lead to difficulties in tasting, chewing, swallowing, and speaking, as well as to a variety of more serious medical conditions. Prescription medications and artificial saliva are available for severe cases of dry mouth. Individuals experiencing low or moderate levels of mouth dryness, however, often desire consumables that provide a sensation of hydration or mouth moistening. Although water is often sought for relief of mouth dryness, it is not always convenient or portable, and it does not always provide long-lasting relief. [0004] There is a need, therefore, for confectioneries that can provide a sensation of mouth moistening upon consumption. Confectioneries are portable and so can be consumed whenever a feeling of dry mouth is experienced by an individual. Further, mouth moistening in combination with sweetness, flavoring, and refreshing sensations can be an enjoyable experience for the consumer, even in the absence of optional additional functions such as breath or medicinal treatments that can also be contained in a confectionery. [0005] To contribute to a refreshing oral experience, a confectionery product can also contain moderate to high levels of one or more cooling agents. Many substances are known to provide a sensation of cooling on application and are called "cooling agents." Examples of cooling agents that are trigeminal stimulants include menthol; WS-3; N-substituted p- menthane carboxamido; acyclic carboxamides including WS-23, WS-5, WS-14; methyl succinate; and menthone glycerol ketals. Other cooling compounds can include derivatives of 2,3-dimethyl-2-isopropylbutyric acid such as those disclosed in U.S. Patent No. 7,030,273, which is incorporated herein by reference. Other examples include isopulegol, 3-(l- menthoxy)propane-l,2-diol, 3-(l-menthoxy)-2-methylpropane-l,2-diol, p-menthane-2,3-diol, p-menthane-3,8-diol, 6-isopropyl-9-methyl-l,4-dioxaspiro[4,5]decane-2-methanol, menthyl succinate and its alkaline earth metal salts, trimethylcyclohexanol, N-ethyl-2-isopropyl-5- methylcyclohexanecarboxamide, Japanese mint oil, peppermint oil, menthone, menthone glycerol ketal, menthyl lactate, 3-(l-menthoxy)ethan-l-ol, 3-(l-menthoxy)propan-l-ol, 3-(l- menthoxy)butan-l-ol, 1-menthylacetic acid N-ethylamide, l-menthyl-4-hydroxypentanoate, 1- menthyl-3-hydroxybutyrate, N,2,3-trimethyl-2-(l-methylethyl)-butanamide, n-ethyl-t-2-c-6 nonadienamide, N,N-dimethyl menthyl succinamide, and menthyl pyrrolidone carboxylate. [0006] Menthol is well known for its physiological cooling effect on the skin and mucous membranes of the mouth. The "cooling" effect of menthol appears to be a physiological effect arising from the direct action of menthol on the nerve endings responsible for the detection of hot and cold. Menthol directly stimulates cold receptors. In addition to its "cooling" effect, menthol also imparts other physiological effects such as "nasal action," "aroma," and "minty taste." Since, however, there are disadvantages associated with using menthol, including its strong minty odor and the harsh notes it imparts to some compositions, efforts have been directed to replacing, reducing, or supplementing menthol with other compounds to provide substantially the same physiological cooling effects but without the disadvantages of menthol alone. For example, some non-menthol compounds providing a physiological effect similar to menthol are described in U.S. Patent No. 4,296,255 of Rowsell et al. Other compounds exhibiting a physiological cooling effect are described in U.S. Patent No. 7,030,273 B l to Sun. Other efforts have also been directed to the development of combinations of cooling agents and other components that can provide a different release profile in confectioneries, for example, which can provide more long-lasting properties. U.S. Patent Application Publication No. US 2005/0019445 A l of Wolf et al. describes a combination of physiological cooling agents to provide a reduced overall concentration of menthol for a menthol-flavored hard candy. [0007] It can be surmised that a cooling agent or agents and the amounts of each can affect or interact with the mouth-moistening properties of other ingredients in the product in unpredictable ways that can only be determined based on evaluations. Moreover, the effect of the cooling agents on other properties such as mouth-moistening, as well as the effect of combining cooling agents and other ingredients on mouth-moistening and other sensory attributes such as refreshment must be researched and evaluated to obtain the most desirable product for consumers. [0008] U.S. Patent No. 2007/0031561 A l discloses a composition for a confectionery that imparts a mouth-moistening effect when orally consumed by an individual. More specifically, the composition is a blend of a sweetening composition, food-grade acid composition, and a cooling agent that reduces or eliminates the perception of mouth dryness in an individual. Such compositions can include hard candy as well as chewy candy, chewing gum, and center-filled candies. [0009] The mouth-moistening composition of U.S. Patent Pub. 2007/0031561 Al (Lakkis et al.) contains a relatively high amount of food-grade acid as well as a cooling agent system that avoids the use of menthol due to its bitterness. A high amount of food-grade acid can produce mouth moistening in the absence of menthol. In addition, food acid can exacerbate the potential bitterness of menthol. Also, high levels of acid can result in candies, especially hard candies, being more hygroscopic and less stable to moisture. [0010] Spilanthol is an alkylamide, (2E, 5Z, 8E)-deca-2,6,8-trienoic acid N-isobutyl amide, which can be found in the leaves and flowers of such plants as Spilanthes acmella. Spilanthol is known to have trigeminal and saliva-inducing effects. An oleoresin composition extracted from such plants, known as jambu, has been known as a "tingling sensate" for use in confectioneries.
Load more

Recommended publications
  • Food Additives and Ingredients Course Teacher
    STUDY MATERIAL Class : M. Sc. Previous Year IInd Semester Department of Food Science & Technology Course Name : Food Additives and Ingredients Course Teacher : Dr. Smt. Alpana Singh A) Theory Lecture Outlines 1. Introduction: What are Food Additives? - Role of Food Additives in Food Processing -functions - Classification - Intentional & Unintentional Food Additives 2. Toxicology and Safety Evaluation of Food Additives - Beneficial effects of Food Additives /Toxic Effects - Food Additives generally recognized as safe (GRAS) - Tolerance levels &Toxic levels in Foods - LD 50 Values of Food additives. 3. Naturally occurring Food Additives - Classification - Role in Food Processing – Health Implications. 4. Food colors - What are food colors - Natural Food Colors - Synthetic food colors - types -their chemical nature - their impact on health. 5. Preservatives - What are preservatives - natural preservation- chemical preservatives – their chemical action on foods and human system. 6. Anti-oxidants & chelating agents - what are anti oxidants - their role in foods - types of antioxidants - natural & synthetic - examples - what are chelating agents - their mode of action in foods - examples. 7. Surface active agents - What are surface active agents - their mode of action in foods -examples. 8. Stabilizers & thickeners - examples - their role in food processing. 9. Bleaching & maturing agents: what is bleaching - Examples of bleaching agents - What is maturing - examples of maturing agents - their role in food processing. 10. Starch modifiers: what are starch modifiers - chemical nature - their role in food processing. 11. Buffers - Acids & Alkalis - examples - types - their role in food processing. 12. Sweeteners - what are artificial sweeteners & non nutritive sweeteners - special dietary supplements & their health implication - role in food processing. 13. Flavoring agents - natural flavors & synthetic flavors - examples & their chemical nature -role of flavoring agents in food processing.
    [Show full text]
  • Can “Functional Sweetener” Context Increase Liking for Cookies Formulated with Alternative Sweeteners?
    foods Article Can “Functional Sweetener” Context Increase Liking for Cookies Formulated with Alternative Sweeteners? Soo-Hyun Lee 1 , Seo-Youn Choe 2, Ga-Gyeong Seo 3 and Jae-Hee Hong 1,3,* 1 Research Institute of Human Ecology, Seoul University, Seoul 03080, Korea; [email protected] 2 Department of Food and Nutrition, College of Science and Technology, Kookmin University, Seoul 02707, Korea; [email protected] 3 Department of Food and Nutrition, College of Human Ecology, Seoul University, Seoul 03080, Korea; [email protected] * Correspondence: [email protected]; Tel.: +82-2-880-6837 Abstract: Various strategies for replacing sugar with naturally derived sweeteners are being devel- oped and tested. In this study, the effect of the “functional sweetener” context, which is created by providing health-promoting information, on liking for the sweeteners was investigated using a cookie model system. Cookie samples were prepared by replacing the sugar of 100% sucrose cookies (control) with phyllodulcin, rebaudioside A, xylobiose and sucralose either entirely or partly. The sen- sory profile of the samples was obtained using descriptive evaluations. Hedonic responses to cookie samples were collected from 96 consumers under blind and informed conditions. Replacement of 100% sucrose with rebaudioside A or phyllodulcin significantly increased bitterness but replacement of 50% sugar elicited sensory characteristics similar to those of the control. Although the “functional sweetener” context did not influence overall liking, liking for the samples was more clearly distin- guished when information was provided. Consumers were segmented into three clusters according to their shift in liking in the informed condition: when information was presented, some consumers Citation: Lee, S.-H.; Choe, S.-Y.; Seo, decreased their liking for sucralose cookies, while other consumers increased or decreased their G.-G.; Hong, J.-H.
    [Show full text]
  • (12) Patent Application Publication (10) Pub. No.: US 2003/0096047 A1 Riha, III Et Al
    US 20030096.047A1 (19) United States (12) Patent Application Publication (10) Pub. No.: US 2003/0096047 A1 Riha, III et al. (43) Pub. Date: May 22, 2003 (54) LOW CALORIE BEVERAGES CONTAINING (60) Provisional application No. 60/179,833, filed on Feb. HIGH INTENSITY SWEETENERS AND 2, 2000. ARABINOGALACTAN Publication Classification (76) Inventors: William E. Riha III, Somerset, NJ (US); Martin Jager, Gauersheim (DE) (51) Int. Cl. ................................................. A23L 11236 (52) U.S. Cl. .............................................................. 426/548 Correspondence Address: Ferrells, PLLC P.O. BOX 312 (57) ABSTRACT Clifton, VA 20124-1706 (US) (21) Appl. No.: 10/245,129 Low calorie beverages Sweetened with high intensity Sweet eners are provided with arabinogalactan in an amount effec (22) Filed: Sep. 17, 2002 tive to mask bitter aftertaste or other off-note sensory Related U.S. Application Data characteristics associated with the high intensity Sweeteners. Particularly preferred embodiments include blends of high (63) Continuation of application No. 09/761,302, filed on intensity SweetenerS and ratioS of arabinogalactan to each Jan. 17, 2001, now abandoned. high intensity Sweetener in the blend of at least about 40. US 2003/0096047 A1 May 22, 2003 LOW CALORIE BEVERAGES CONTAINING HIGH products. Also included are anti-flatulent agents used to help INTENSITY SWEETENERS AND break up the gas created as the polysaccharides are metabo ARABINOGALACTAN lized by the intestinal microflora. 0008 WIPO Publication No. WO 99/17618 (Wrigley) CLAIM FOR PRIORITY discloses chewing gums containing arabinogalactan and 0001. This non-provisional application claims the benefit methods of making Such gums. In one embodiment the gum of the filing date of U.S.
    [Show full text]
  • Risk Assessment Report Advantame (Food Additives)
    [Tentative translation] Risk Assessment Report Advantame (Food Additives) Food Safety Commission of Japan (FSCJ) July 2013 1 [Tentative translation] Contents Page Chronology of Discussions ................................................................................................. 3 List of members of the Food Safety Commission of Japan (FSCJ) ................................. 3 List of members of the Expert Committee on Food Additives, the Food Safety Commission of Japan (FSCJ)............................................................................................. 4 Executive summary............................................................................................................. 5 I. Outline of the items under assessment ........................................................................... 6 1. Use ................................................................................................................................ 6 2. Names of the principal components ........................................................................... 6 3. Molecular and structural formulae ........................................................................... 6 4. Molecular weights ....................................................................................................... 6 5. Characteristics ............................................................................................................ 6 6. Stability .......................................................................................................................
    [Show full text]
  • Zusatzstoffe, Aromen Und Enzyme in Der Lebensmittelindustrie
    Zusatzstoffe, Aromen und Enzyme in der Lebensmittelindustrie Abschätzung der Auswirkungen des „Food Improvement Agents Package“ auf Forschung, Entwicklung und Anwendung Impressum Herausgeber, Medieninhaber und Hersteller: Bundesministerium für Gesundheit, Sektion II Radetzkystraße 2, 1031 Wien erstellt vom Institut für Lebensmitteltechnologie Department für Lebensmittelwissenschaften und -technologie Universität für Bodenkultur, Muthgasse 18, A-1190 Wien Für den Inhalt verantwortlich: Ao. Univ.-Prof. DI Dr. E. Berghofer Druck: Kopierstelle des BMG, Radetzkystraße 2, 1031 Wien Bestellmöglichkeiten: Telefon: 0810/81 81 64 E-Mail: [email protected] Internet: http://www.bmg.gv.at Erscheinungstermin: August 2010 ISBN 978-3-902611-40-6 Diese Studie/Broschüre ist kostenlos beim Bundesministerium für Gesundheit, Radetzkystraße 2, 1031 Wien, erhältlich. Report zur Abschätzung der Auswirkungen des FIAP auf Forschung, Entwicklung und Anwendung von Zusatzstoffen, Aromen und Enzymen in der Lebensmittelindustrie Institut für Lebensmitteltechnologie Department für Lebensmittelwissenschaften und -technologie Universität für Bodenkultur, Wien Ao. Univ.-Prof. DI Dr. nat. techn. Emmerich Berghofer November 2009 Auswirkungen des FIAP | Inhalt Inhalt EINLEITUNG .................................................................................................................. 1 1. Allgemeines .................................................................................................................... 2 2. Zusatzstoffhersteller .....................................................................................................
    [Show full text]
  • Alternative-Sweeteners-2001.Pdf
    ISBN: 0-8247-0437-1 This book is printed on acid-free paper. Headquarters Marcel Dekker, Inc. 270 Madison Avenue, New York, NY 10016 tel: 212-696-9000; fax: 212-685-4540 Eastern Hemisphere Distribution Marcel Dekker AG Hutgasse 4, Postfach 812, CH-4001 Basel, Switzerland tel: 41-61-261-8482; fax: 41-61-261-8896 World Wide Web http://www.dekker.com The publisher offers discounts on this book when ordered in bulk quantities. For more information, write to Special Sales/Professional Marketing at the headquarters address above. Copyright 2001 by Marcel Dekker, Inc. All Rights Reserved. Neither this book nor any part may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, microfilming, and recording, or by any information storage and retrieval system, without permission in writing from the publisher. Current printing (last digit): 10987654321 PRINTED IN THE UNITED STATES OF AMERICA Preface Alternative sweeteners, both as a group and in some cases individually, are among the most studied food ingredients. Controversy surrounding them dates back al- most a century. Consumers are probably more aware of sweeteners than any other category of food additive. The industry continues to develop new sweeteners, each declared better than the alternatives preceding it and duplicative of the taste of sugar, the gold standard for alternative sweeteners. In truth, no sweetener is perfect—not even sugar. Combination use is often the best alternative. While new developments in alternative sweeteners continue to abound, their history remains fascinating. Saccharin and cyclamates, among the earliest of the low-calorie sweeteners, have served as scientific test cases.
    [Show full text]
  • WO 2016/133977 Al O
    (12) INTERNATIONAL APPLICATION PUBLISHED UNDER THE PATENT COOPERATION TREATY (PCT) (19) World Intellectual Property Organization I International Bureau (10) International Publication Number (43) International Publication Date WO 2016/133977 Al 25 August 2016 (25.08.2016) P O P C T (51) International Patent Classification: Plaza, Cincinnati, OH 45202 (US). LIN, Peter, Yau Tak; A61K 8/37 (2006.01) A61Q 11/00 (2006.01) One Procter & Gamble Plaza, Cincinnati, OH 45202 (US). A61K 8/60 (2006.01) (74) Agent: KREBS, Jay A.; c/o The Procter & Gamble Com (21) International Application Number: pany, Global Patent Services, One Procter & Gamble PCT/US2016/018198 Plaza, C8-229, Cincinnati, OH 45202 (US). (22) International Filing Date: (81) Designated States (unless otherwise indicated, for every 17 February 2016 (17.02.2016) kind of national protection available): AE, AG, AL, AM, AO, AT, AU, AZ, BA, BB, BG, BH, BN, BR, BW, BY, (25) Filing Language: English BZ, CA, CH, CL, CN, CO, CR, CU, CZ, DE, DK, DM, (26) Publication Language: English DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, HN, HR, HU, ID, IL, IN, IR, IS, JP, KE, KG, KN, KP, KR, (30) Priority Data: KZ, LA, LC, LK, LR, LS, LU, LY, MA, MD, ME, MG, 14/626,421 1 February 2015 (19.02.2015) US MK, MN, MW, MX, MY, MZ, NA, NG, NI, NO, NZ, OM, (71) Applicant: THE PROCTER & GAMBLE COMPANY PA, PE, PG, PH, PL, PT, QA, RO, RS, RU, RW, SA, SC, [US/US]; One Procter & Gamble Plaza, Cincinnati, OH SD, SE, SG, SK, SL, SM, ST, SV, SY, TH, TJ, TM, TN, 45202 (US).
    [Show full text]
  • Synthesis of 3-Substituted 8-Hydroxy-3,4-Dihydroisocoumarins
    Tetrahedron Letters Tetrahedron Letters 45 (2004) 5117–5120 Synthesis of 3-substituted 8-hydroxy-3,4-dihydroisocoumarins via successive lateral and ortho-lithiations of 4,4-dimethyl-2-(o-tolyl)oxazoline Naruki Tahara, Tsutomu Fukuda and Masatomo Iwao* Department of Applied Chemistry, Faculty of Engineering, Nagasaki University, 1-14 Bunkyo-machi, Nagasaki 852-8521, Japan Received 1 April 2004;revised 26 April 2004;accepted 28 April 2004 Abstract—Sequential treatment of 4,4-dimethyl-2-(o-tolyl)oxazoline in THF with sec-BuLi, aromatic or aliphatic aldehydes, sec- BuLi, B(OMe)3, and H2O2 produced the laterally alkylated and ortho-hydroxylated oxazolines in one-pot. Treatment of these products with TFA in aqueous THF provided 3-substituted 8-hydroxy-3,4-dihydroisocoumarins in 44–75% overall yields. This procedure allowed the short synthesis of (±)-hydrangenol and (±)-phyllodulcin, naturally occurring 3,4-dihydroisocoumarins of pharmacological interest. A more economical synthesis of (±)-phyllodulcin via the trianion intermediate is also described. Ó 2004 Elsevier Ltd. All rights reserved. Directed lithiation is the most powerful method for unfavorable steric interaction between TMEDA and the regioselective functionalization of aromatic rings.1 The methyl groups on the oxazoline ring in the transition reagent-controlled optional site-selective lithiation is state for the lateral lithiation.3 especially interesting in this field from mechanistic and practical points of view.2 Recently, we have reported The 3,4-dihydroisocoumarins constitute a class of nat- that 4,4-dimethyl-2-(o-tolyl)oxazolines (1a–c) can be ural products, which exhibit a wide range of pharma- lithiated at the lateral or ortho-position selectively cological activities such as antifungal,4a antiulcer,4b depending on the reaction conditions (Scheme 1).3 Thus, antileukemic,4c antiallergic,4d differentiation-inducing,4e the oxazolines were deprotonated at the most acidic and antimalarial4f activities.
    [Show full text]
  • Sweeteners and Sugar Alternatives in Food Technology P1: SFK/UKS P2: SFK BLBK427-Fm BLBK427-O’Donnell June 26, 2012 8:49 244Mm×172Mm
    P1: SFK/UKS P2: SFK BLBK427-fm BLBK427-O’Donnell June 26, 2012 8:49 244mm×172mm Sweeteners and Sugar Alternatives in Food Technology P1: SFK/UKS P2: SFK BLBK427-fm BLBK427-O’Donnell June 26, 2012 8:49 244mm×172mm Sweeteners and Sugar Alternatives in Food Technology Second Edition Edited by Dr Kay O’Donnell Weybridge, UK Dr Malcolm W. Kearsley Reading, UK A John Wiley & Sons, Ltd., Publication P1: SFK/UKS P2: SFK BLBK427-fm BLBK427-O’Donnell June 26, 2012 8:49 244mm×172mm This edition first published 2012 C 2012 by John Wiley & Sons, Ltd. First edition C Blackwell Publishing Ltd. Wiley-Blackwell is an imprint of John Wiley & Sons, formed by the merger of Wiley’s global Scientific, Technical and Medical business with Blackwell Publishing. Registered office: John Wiley & Sons, Ltd, The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, UK Editorial offices: 9600 Garsington Road, Oxford, OX4 2DQ, UK The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, UK 2121 State Avenue, Ames, Iowa 50014-8300, USA For details of our global editorial offices, for customer services and for information about how to apply for permission to reuse the copyright material in this book please see our website at www.wiley.com/wiley-blackwell. The right of the authors to be identified as the authors of this work has been asserted in accordance with the UK Copyright, Designs and Patents Act 1988. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, except as permitted by the UK Copyright, Designs and Patents Act 1988, without the prior permission of the publisher.
    [Show full text]
  • Tepzz 55Z87 a T
    (19) TZZ 55Z__T (11) EP 2 550 871 A1 (12) EUROPEAN PATENT APPLICATION (43) Date of publication: (51) Int Cl.: 30.01.2013 Bulletin 2013/05 A23L 1/236 (2006.01) (21) Application number: 12189917.3 (22) Date of filing: 16.05.2008 (84) Designated Contracting States: (72) Inventor: The designation of the inventor has not AT BE BG CH CY CZ DE DK EE ES FI FR GB GR yet been filed HR HU IE IS IT LI LT LU LV MC MT NL NO PL PT RO SE SI SK TR (74) Representative: Towler, Philip Dean Dehns (30) Priority: 22.05.2007 US 939554 P St Bride’s House 10 Salisbury Square (62) Document number(s) of the earlier application(s) in London accordance with Art. 76 EPC: EC4Y 8JD (GB) 08755660.1 / 2 164 348 Remarks: (71) Applicant: The Coca-Cola Company This application was filed on 25-10-2012 as a Atlanta, GA 30313 (US) divisional application to the application mentioned under INID code 62. (54) Sweetness enhancers, sweetness enhanced sweetener compositions, methods for their formulation, and uses (57) The present invention relates to sweetness enhancers comprising a sulfamate having the chemical formula: capable of enhancing the sweet taste of sweetener compositions and the sweetener compositions produced therefrom. EP 2 550 871 A1 Printed by Jouve, 75001 PARIS (FR) (Cont. next page) EP 2 550 871 A1 2 EP 2 550 871 A1 Description FIELD OF THE INVENTION 5 [0001] The present invention relates to sweeteners having enhanced sweetness. In particular, the present invention relates to use of sulfamate analogues as sweetness enhancers and/or taste modulators.
    [Show full text]
  • Ep 2328426 B1
    (19) TZZ ¥ _T (11) EP 2 328 426 B1 (12) EUROPEAN PATENT SPECIFICATION (45) Date of publication and mention (51) Int Cl.: of the grant of the patent: A23L 1/236 (2006.01) A23L 1/09 (2006.01) 01.10.2014 Bulletin 2014/40 (86) International application number: (21) Application number: 09803591.8 PCT/US2009/052258 (22) Date of filing: 30.07.2009 (87) International publication number: WO 2010/014813 (04.02.2010 Gazette 2010/05) (54) COMPOSITIONS COMRPISING SWEETNESS ENHANCERS AND METHODS OF MAKING THEM ZUSAMMENSETZUNGEN MIT SÜSSKRAFTVERSTÄRKERN UND HERSTELLUNGSVERFAHREN DAFÜR COMPOSITIONS COMPRENANT DES EDULCORANTS ET LEURS PROCEDES DE PREPARATION (84) Designated Contracting States: • WARD, Jennifer AT BE BG CH CY CZ DE DK EE ES FI FR GB GR Spring Valley HR HU IE IS IT LI LT LU LV MC MK MT NL NO PL CA 91977 (US) PT RO SE SI SK SM TR • ALATORRE, Ana San Diego (30) Priority: 31.07.2008 US 85228 P CA 92110 (US) • LEBIEN, Thitiwan (43) Date of publication of application: Carlsbad 91016, (US) 08.06.2011 Bulletin 2011/23 (74) Representative: Leissler-Gerstl, Gabriele (73) Proprietor: Senomyx, Inc. Hoefer & Partner San Diego, CA 92121 (US) Patentanwälte Pilgersheimer Strasse 20 (72) Inventors: 81543 München (DE) • SHIGEMURA, Rhondi Encinitas (56) References cited: CA 92024 (US) WO-A2-2008/154221 US-A1- 2002 025 366 • PODGURSKI, Carolyn US-A1- 2005 196 503 US-A1- 2006 045 953 San Diego US-A1- 2006 257 543 US-A1- 2007 003 680 CA 92129 (US) • KITISIN, Boriruck Carlsbad CA 92010 (US) Note: Within nine months of the publication of the mention of the grant of the European patent in the European Patent Bulletin, any person may give notice to the European Patent Office of opposition to that patent, in accordance with the Implementing Regulations.
    [Show full text]
  • Stato Dell'arte
    UNIVERSITÀ DEGLI STUDI DI NAPOLI FEDERICO II DIPARTIMENTO DI AGRARIA Tesi sperimentale per il conseguimento del titolo di Dottore di ricerca in Scienze e Tecnologie delle Produzioni Agro- Alimentari Calorie reduction in food: Sensory Performance of a New Sweetener and Fat Replacer Optimization Docente tutor: Candidata: Ch.ma Prof. Silvana Cavella Dott.ssa Nicoletta Antonella Miele Docente cotutor: Dott.ssa Rossella Di Monaco Coordinatore: Ch.mo Prof. Giancarlo Barbieri XXIV CICLO i To my family ii TABLE OF CONTENTS 0. Preface ...................................................................................................................................................................... 1 0.1. References ...................................................................................................................................................... 1 1. State of the art .......................................................................................................................................................... 2 1.1. Function of Lipids in Food ............................................................................................................................ 2 1.1.1. Food emulsion............................................................................................................................................. 2 1.1.1.1. Milk ................................................................................................................................................... 2 1.1.1.2. Yoghurt ............................................................................................................................................
    [Show full text]