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Use of Flavors with Modifying Properties (FMP) in Flavor compositions and application of FMP in Food and Beverage products

IP.com Disclosure Number: IPCOM000240463D
Publication Date: 2015-Jan-30

Publishing Venue

The IP.com Prior Art Database

Abstract

Executive Summary: This publication relates to the flavor compositions in various ‘delivery systems’ such as liquid, spray dried and glassy encapsulation matrices and their use in various food and beverage applications. The FMPs used and described in these documents are: 1) 4-amino-5-(3-(isopropylamino)-2,2-dimethyl-3-oxopropoxy)-2-methylquinoline-3-carboxylic acid 2) (s)-1-(3-(((4-amino-2,2-dioxido-1H-benzo[c][1,2,6]thiadiazin-5-yl)oxy)methyl)piperidin-1yl)-3-methylbutan-1-one 3) 3-[(4-amino-2,2-dioxido-1H-2,1,3-benzothiadiazin-5-yl)oxy]-2,2-dimethyl-N-propylpropanamide) They can be used in all food and beverage applications, listed below, where the use of such FMP provides desirable ‘flavor modification’, be it enhance, decrease or modify a flavor of the said food and beverage. The dosage of the FMP in the flavor composition and in the final food and beverage, as consumed level, should be in accordance with usage levels prescribed in relevant FEMA Tables. 1) Ready To Drink non-alcoholic beverages, 2) Alcoholic beverages, 3) Instant coffee/tea, 4) Breakfast cereals, 5) Confectionery products: eg., chewing gum, 6) Condiments and relishes, 7) Confectionary frosting, 8) Fats/oils, 9) Fruit ices, 10) Gelatin/puddings, 11) Hard candy, 12) Imitation dairy products, 13) Jams/jellies, 14) Milk products, 15) Snack foods, 16) Soft candy, and 17) Sweet sauces

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Page 01 of 42

Use of Flavors with Modifying Properties (FMP) in Flavor compositions and application of FMP in Food and Beverage products

Executive Summary:

This publication relates to the flavor compositions in various 'delivery systems' such as liquid, spray dried and glassy encapsulation matrices and their use in various food and beverage applications.

The FMPs used and described in these documents are:

1) 4-amino-5-(3-(isopropylamino)-2,2-dimethyl-3-oxopropoxy)-2-methylquinoline-3- carboxylic acid

2) (s)-1-(3-(((4-amino-2,2-dioxido-1H-benzo[c][1,2,6]thiadiazin-5-yl)oxy)methyl)piperidin- 1yl)-3-methylbutan-1-one

3) 3-[(4-amino-2,2-dioxido-1H-2,1,3-benzothiadiazin-5-yl)oxy]-2,2-dimethyl-N- propylpropanamide).

They can be used in all food and beverage applications, listed below, where the use of such FMP provides desirable 'flavor modification', be it enhance, decrease or modify a flavor of the said food and beverage. The dosage of the FMP in the flavor composition and in the final food and beverage, as consumed level, should be in accordance with usage levels prescribed in relevant FEMA Tables.


1) Ready To Drink non-alcoholic beverages,


2) Alcoholic beverages,


3) Instant coffee/tea,


4) Breakfast cereals,


5) Confectionery products: eg., chewing gum,


6) Condiments and relishes,


Page 02 of 42


7) Confectionary frosting,


8) Fats/oils,


9) Fruit ices,


10) Gelatin/puddings,


11) Hard candy,


12) Imitation dairy products,


13) Jams/jellies,


14) Milk products,


15) Snack foods,


16) Soft candy, and


17) Sweet sauces


Page 03 of 42

Part 1:

  Use of 3-[(4-amino-2,2-dioxido-1H-2,1,3-benzothiadiazin-5-yl)oxy]-2,2- dimethyl-N-propylpropanamide) in Flavor compositions and application in Food and Beverage products

SUMMARY

This publication relates to the flavor compositions in liquid, spray dried and glassy encapsulations in baked goods, instant coffee/tea, breakfast cereals, chewing gum, confectionary/frosting, condiments & relishes, frozen dairy, fruit ices, gelatin/puddings,hard candy, imitation dairy products, jams/jellies, milk products, soft candy, sugar substitutes, and sweet sauces that contain sweet flavor modifying agent COMPOUND 3-[(4-amino-2,2-dioxido- 1H-2,1,3-benzothiadiazin-5-yl)oxy]-2,2-dimethyl-N-propylpropanamide) to provide sweet flavor modification.

DESCRIPTION

The following applications were prepared.

Baked Goods - Muffins: COMPOUND 3-[(4-amino-2,2-dioxido-1H-2,1,3-benzothiadiazin-5- yl)oxy]-2,2-dimethyl-N-propylpropanamide) was tested at 10ppm in solvent as spray dried in a 50% reduced sucrose sample to achieve sweetness parity to a full sucrose sample.

Baked Goods - Biscuits: COMPOUND 3-[(4-amino-2,2-dioxido-1H-2,1,3-benzothiadiazin-5- yl)oxy]-2,2-dimethyl-N-propylpropanamide) was tested at 10ppm in solvent as spray dried in a 30% reduced sucrose sample to achieve sweetness parity to a full sucrose sample.

Beverage - Instant Tea: COMPOUND 3-[(4-amino-2,2-dioxido-1H-2,1,3-benzothiadiazin-5- yl)oxy]-2,2-dimethyl-N-propylpropanamide) was tested at...