IP Library › Granted Patent US 12660840
Granted Patent B2
US 12660840 · App. 17/774,073 · Granted Jun 23, 2026

Composition containing polyphenol

Inventors: Jin Hee Han (Suwon-si, KR); Sung Yong Park (Suwon-si, KR)
Assignee: CJ CHEILJEDANG CORPORATION
A23L33/105A23L5/20A23L27/84A23V2002/00
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Quick Facts
Patent No.
US 12660840
App. No.
17/774,073
Granted
Jun 23, 2026
Kind
B2
Abstract

The present application relates to a composition containing chlorogenic acid, caffeic acid, and quinic acid. The polyphenol-containing composition of the present application may be used for reducing an off-taste or off-flavor. In addition, the polyphenol-containing composition of the present application may be used as a preservative of a product, in particular an antioxidant or browning inhibitor of a product.

Claims (10)

1 . A method for reducing an off-taste or off-flavor, the method comprising adding a composition comprising chlorogenic acid, caffeic acid, and quinic acid to a material generating the off-taste or off-flavor, wherein the material comprises trimethylamine (TMA),

wherein the composition reduces the off-taste or off-flavor generated by the trimethylamine (TMA) in the material by a reduction rate of 80% or more, as compared to a control material to which the composition is not added, and

wherein the total content of the chlorogenic acid and the caffeic acid is 0.9 to 310 parts by weight based on 100 parts by weight of the quinic acid.

2 . The method of claim 1 , wherein the content of the caffeic acid is 10 to 400 parts by weight based on 100 parts by weight of the chlorogenic acid.

3 . The method of claim 1 , wherein the off-flavor is a fishy smell.

4 . A method for preparing an off-taste or off-flavor-reducing material, the method comprising adding a composition comprising chlorogenic acid, caffeic acid, and quinic acid to a material generating the off-taste or off-flavor, wherein the material comprises trimethylamine (TMA),

wherein the composition reduces the off-taste or off-flavor generated by the trimethylamine TMA) in the material by a reduction rate of 80% or more, as compared to a control material to which the composition is not added, and

wherein the total content of the chlorogenic acid and the caffeic acid is 0.9 to 310 parts by weight based on 100 parts by weight of the quinic acid.

5 . The method of claim 4 , wherein the content of the caffeic acid is 10 to 400 parts by weight based on 100 parts by weight of the chlorogenic acid.

6 . The method of claim 4 , wherein the off-flavor is a fishy smell.