Compositions for reducing salty taste and uses thereof
The present disclosure generally provides taste-modifying compositions that reduce the salty taste of a sodium salt, such as sodium bicarbonate. In some aspects, the disclosure provides uses of such taste-modifying compositions to reduce the salty taste of a sodium salt. In some other aspects, the disclosure provides compositions (such as comestible compositions or oral care compositions), which comprise a sodium salt and a taste-modifying composition. In some embodiments, such compositions are in the form of a food product, a beverage product, or an oral care product (such as a toothpaste, mouthwash, and the like).
1 . A method for reducing a salty taste of a flavored product, wherein the flavored product is a toothpaste, the method comprising introducing a taste-modifying composition comprising a combination of
(a) glucosylated natural steviol glycosides;
(b) 4-amino-5,6-dimethylthieno [2,3-d]pyrimidin-2 (1H)-one, or a salt thereof;
(c) sucralose; and
(d) oxacyclohexadecan-2-one; to the flavored product comprising menthol, anethole, eucalyptus, mint flavor, neotame, and a sodium cation source, wherein the sodium cation source is sodium bicarbonate, wherein the concentration of the taste-modifying composition is such that the total concentration of compounds (a) to (d) ranges from 1200 ppm to 1500 ppm, based on the total weight of the flavored product.
2 . A flavored product, wherein the flavored product is a toothpaste, which comprises menthol, anethole, eucalyptus, mint flavor, neotame, and:
a taste-modifying composition comprising a combination of
(a) glucosylated natural steviol glycosides;
(b) 4-amino-5,6-dimethylthieno[2,3-d]pyrimidin-2 (1H)-one, or a salt thereof;
(c) sucralose; and
(d) oxacyclohexadecan-2-one, wherein the concentration of the taste-modifying composition is such that the total concentration of compounds (a) to (d) ranges from 1200 ppm to 1500 ppm, based on the total weight of the flavored product; and
a sodium cation source, wherein the sodium cation source is sodium bicarbonate.
3 . The flavored product of claim 2 , wherein the natural steviol glycoside is rebaudioside A.
4 . The flavored product of claim 2 , wherein the taste-modifying composition further comprises a cooling enhancing compound.
5 . The flavored product of claim 4 , wherein the cooling enhancing compound is a compound selected from the group consisting of:
N-ethyl-N-(thiophen-2-ylmethyl)-2-(p-tolyloxy) acetamide;
N-(1H-pyrazol-3-yl)-N-(thiophen-2-ylmethyl)-2-(p-tolyloxy) acetamide;
2-(4-fluorophenoxy)-N-(1H-pyrazol-3-yl)-N-(thiophen-2-ylmethyl) acetamide;
2-(2-hydroxy-4-methylphenoxy)-N-(1H-pyrazol-3-yl)-N-(thiophen-2-ylmethyl)-acetamide;
2-((2,3-dihydro-1H-inden-5-yl)oxy)-N-(1H-pyrazol-3-yl)-N-(thiophen-2-ylmethyl)-acetamide;
2-((2,3-dihydro-1H-inden-5-yl)oxy)-N-(1H-pyrazol-3-yl)-N-(thiazol-5-ylmethyl)-acetamide; and
2-((5-methoxybenzofuran-2-yl)oxy)-N-(1H-pyrazol-3-yl)-N-(thiophen-2-ylmethyl)-acetamide.