COMPOSITIONS INCORPORATING AN UMAMI FLAVOR AGENT
Publication Date: 2016-Dec-08
The IP.com Prior Art Database
The present invention relates to compositions containing flavor or taste modifiers, such as a flavoring or flavoring agents and flavor or taste enhancers, more particularly, savory ("umami") taste modifiers, savory flavoring agents and savory flavor enhancers, for foods, beverages, and other comestible compositions. Compositions comprising an umami flavor agent or umami taste-enhancing agent in combination with one or more other food additives, preferably including a flavorant, herb, spice, fat, or oil, are disclosed.
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SNMX.035A PATENT Compositions Incorporating an Umami Flavor Agent
BACKGROUND OF THE INVENTION
Field of the Invention
 The present invention relates to compositions containing flavor or taste modifiers, such as a flavoring or flavoring agents and flavor or taste enhancers, more particularly, savory ("umami") taste modifiers, savory flavoring agents and savory flavor enhancers, for foods, beverages, dairy and other comestible compositions.
Description of the Related Art
 For centuries, various natural and unnatural compositions and/or compounds have been added to foods, beverages, and/or comestible (edible) compositions to improve their taste. Although it has long been known that there are only a few basic types of "tastes" (sweet, sour, bitter, salty, and "umami"/savory), the biological and biochemical basis of taste perception was poorly understood, and most taste improving or taste modifying agents have been discovered largely by simple trial and error processes.
 For example, one of the five known basic tastes is the "savory" or "umami" flavor of monosodium glutamate ("MSG"), which is now commonly added to many food and beverage compositions to desirably improve their "savory" flavor. MSG is known to produce adverse reactions in some people, but very little progress has been made in identifying artificial substitutes for MSG. It is known that a few naturally occurring materials can increase or enhance the effectiveness of MSG as a savory flavoring agent, so that less MSG is needed for a given flavoring application. For example the naturally occurring nucleotide compounds inosine monophosphate (IMP) or guanosine monophosphate (GMP) are known to have a synergistic and/or multiplier effect on the savory taste of MSG. Nevertheless, IMP and GMP are difficult and expensive to isolate and purify from natural sources, or synthesize, and hence have limited practical application to many commercial needs in food compositions. Less expensive compounds that would provide and/or replace the flavor of MSG itself, or multiply the effectiveness of any MSG that is present so as to replace the need for the addition of IMP or GMP additives could be of very high value,
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especially if the compounds could be used at extremely low concentrations, so as to minimize costs and any possible health risks. It is also desirable to expand the palette of available flavor compounds, creating new flavors, textures, and sensations by combining novel flavorants and flavor enhancers, including umami flavorants and flavor enhancers, with existing or contemplated flavorants or flavor enhancers.
 In recent years substantial progress has been made in biotechnology in general, and in better understanding the underlying biological and biochemical phenomena of taste perception. For example, taste receptor proteins have been recently identified in mammals which are involved in taste perception. Particularly, two different familie...