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Cooling agent N 1H pyrazol 5 yl N thiophen 2 ylmethyl 2 p tolyloxy acetamide in confectionary beverages and oral care applications

IP.com Disclosure Number: IPCOM000243618D
Publication Date: 2015-Oct-06
Document File: 10 page(s) / 70K

Publishing Venue

The IP.com Prior Art Database

Abstract

This invention relates to flavor and oral care compositions in liquid spray dried and encapsulation technologies in confectionary beverages and oral care applications containing cooling agent COMPOUND I N 1H pyrazol 5 yl N thiophen 2 ylmethyl 2 p tolyloxy acetamide to provide a long lasting cooling sensation The following applications were prepared Chewing Gum COMPOUND I between 0 1 and 150ppm more preferably 15 60ppm in solvent as a liquid spray dried encapsulated and or glassy encapsulation to achieve long lasting cooling during consumption Hard Candy COMPOUND I between 0 1 and 15ppm more preferably 2 8ppm in solvent as liquid spray dried encapsulated and or glassy encapsulation to achieve long lasting cooling during consumption Chewy Candy COMPOUND I between 0 1 and 15ppm more preferably 2 8ppm in solvent as liquid spray dried encapsulated and or glassy encapsulation to achieve long lasting cooling during consumption Compressed Tablet COMPOUND I between 0 1 and 15ppm more preferably 2 8ppm in solvent as liquid spray dried encapsulated and or glassy encapsulation to achieve long lasting cooling during consumption Fondant COMPOUND I between 0 1 and 15ppm more preferably 2 8ppm in solvent as liquid spray dried encapsulated and or glassy encapsulation to achieve long lasting cooling during consumption when in combination with menthol Beverage Instant Coffee Tea COMPOUND I between 0 01 and 3ppm in solvent as liquid to achieve refreshment and cooling sensation both during and post consumption Beverage Non Alcoholic COMPOUND I between 0 01 and 3ppm in solvent as liquid to achieve refreshment and cooling sensation both during and post consumption Beverage Alcoholic Drink COMPOUND I between 0 01 and 6ppm in solvent as liquid to achieve refreshment and cooling sensation both during and post consumption

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SUMMARY

This invention relates to flavor and oral care compositions in liquid, spray dried and  encapsulation technologies in confectionary, beverages, and oral care applications containing cooling agent COMPOUND I (N-(1H-pyrazol-5-yl)N-(thiophen-2-ylmethyl)-2-(p-tolyloxy)acetamide) to provide a long lasting cooling sensation.

DESCRIPTION

The following applications were prepared.

Chewing Gum: COMPOUND I between 0.1 and 150ppm; more preferably 15 – 60ppm, in solvent as a liquid, spray dried, encapsulated and/or glassy encapsulation to achieve long lasting cooling during consumption.

Hard Candy: COMPOUND I between 0.1 and 15ppm; more preferably 2 – 8ppm in solvent as liquid, spray dried, encapsulated and/or glassy encapsulation to achieve long lasting cooling during consumption.

Chewy Candy: COMPOUND I between 0.1 and 15ppm; more preferably 2 – 8ppm, in solvent as liquid, spray dried, encapsulated and/or glassy encapsulation to achieve long lasting cooling during consumption.

Compressed Tablet: COMPOUND I between 0.1 and 15ppm; more preferably 2 – 8ppm, in solvent as liquid, spray dried, encapsulated, and/or glassy encapsulation to achieve long lasting cooling during consumption.

Fondant: COMPOUND I between 0.1 and 15ppm; more preferably 2 – 8ppm, in solvent as liquid, spray dried, encapsulated and/or glassy encapsulation to achieve long lasting cooling during consumption when in combination with menthol.

Beverage – Instant Coffee/Tea: COMPOUND I between 0.01 and 3ppm in solvent as liquid to achieve refreshment and cooling sensation; both during and post consumption.

Beverage – Non-Alcoholic: COMPOUND I between 0.01 and 3ppm in solvent as liquid to achieve refreshment and cooling sensation; both during and post consumption.

Beverage – Alcoholic Drink: COMPOUND I between 0.01 and 6ppm in solvent as liquid to achieve ­ refreshment and cooling sensation; both during and post consumption.

The preferred optional ingredients include but are not limited to surfactants, humectants, preservatives, sweeteners, flavors, abrasives, thickeners, colors/dyes, and adjunct coolants.  Particular examples of adjunct cooling agents include  (WS-3(N-Ethyl-p-menthane-3-carboxamide), WS-5(Ethyl 3-(p-menthane-3-carboxamido)acetate), WS-12((1R,2S,5R)-N-(4-methoxyphenyl)-p-menthanecarboxamide), WS-14, and WS-23(2-isopropyl-N,2,3-trimethylbutyramide)) and menthol.  Other examples of  adjunct cooling agents include menthone, menthone ketals, methyl acetate, 3-1-menthoxypropane-1,2-diol, alpha-ketone enamine derivatives, acyclic carboxamides, menthyl gluratate, isopulegol, p-menthane-3,8-diol, N-(4-cyanomethylphenyl) p-menthanecarboxamide, trans-pellitorin, menthyl lactate, menthyl succinate, and cubebol.  Particular examples of flavor ingredients include  4-amino-5-(3-(isopropylamino)-2,2-dimethyl-3-oxopropoxy)-2-methylquinoline-3-carboxylic acid;  4-amino-5,6-dimethylthieno[2,3-d]pyrimidin-2(1H)-one;  (S617) (S)-1-(3-(((4-amino-2,2-dioxido-1H-be...