Use of 4-hydroxydihydrochalcones and their salts for enhancing an impression of sweetness
View Patent ↗The invention provides the use of a 4-hydroxydihydrochalcone of the formula (I) wherein R 1 , R 2 , R 3 and R 4 each, independently, represent H, OH or O-alkyl, with the proviso that at least one of the groups R 1 , R 2 or R 3 represents OH, a salt of such a 4-hydroxydihydrochalcone of the formula (I), a mixture containing or consisting of two or more different 4-hydroxydihydrochalcones of the formula (I), wherein R 1 , R 2 , R 3 and R 4 are each defined in the way given above, a mixture containing or consisting of salts of two or more different 4-hydroxydihydrochalcones of the formula (I), wherein R 1 , R 2 , R 3 and R 4 are each defined in the way given above or a mixture containing or consisting of a 4-hydroxydihydrochalcone of the formula (I) or two or more different 4-hydroxydihydrochalcones of the formula (I), wherein R 1 , R 2 , R 3 and R 4 are each defined in the way given above, and a salt of a 4-hydroxydihydrochalcone of the formula (I) or two or more salts of different 4-hydroxydihydrochalcones of the formula (I), wherein R 1 , R 2 , R 3 and R 4 are each defined in the way given above, to enhance the sweet taste of a sweet-tasting substance or the impression of a sweet smell of a flavoring that gives an impression of a sweet smell.
1. An oral hygiene or consumable preparation comprising:
(a) 0.1 to 150 ppm of phloretin (3-(4-hydroxyphenyl)-1-(2,4,6-trihydroxyphenyl)propan-1-one); and
(b) one or more sweet-tasting substance selected from the group consisting of sucrose, glucose, fructose, maltitol, erythritol, sorbitol, mannitol, neohesperidin dihydrochalcone, thaumatin, stevioside, rebaudioside, and palatinose;
wherein the (a) phloretin, and the (b) one or more sweet-tasting substances in the preparation are in amounts such that the sweet taste of the sweet-tasting substance is synergistically enhanced by at least 1.2 times, in comparison to an otherwise identical preparation without the (a) phloretin;
wherein the preparation is suitable for introduction into a person's mouth; and
wherein the preparation:
(a) contains no phloridzin, or
(b) contains phloridzin, but the ratio of the amount of phloretin to the amount of phloridzin is greater than 1:1.
2. The preparation according to claim 1 , further comprising:
(c) one or more flavourings that give an impression of a sweet smell, wherein the further flavorings that give an impression of a sweet smell are selected from the group consisting of: vanillin, ethylvanillin, ethylvanillin isobutyrate, 2,5-dimethyl-4-hydroxy-3(2H)-furanone, 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone, 2-ethyl-5-methyl-4-hydroxy-3(2H)-furanone 5-ethyl-2-methyl-4-hydroxy-3(2H)-furanone], maltol, ethylmaltol, coumarin, gamma-lactones, delta-lactones, methyl sorbate, divanillin, 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3 (2H)furanone, 2-hydroxy-3-methyl-2-cyclopentenones, 3-hydroxy-4, 5-dimethyl-2(5H)-furanone, fruit esters and fruit lactones, 4-(p-hydroxyphenyl)-2-butanone, 1,1-dimethoxy-2,2, 5-trimethyl-4-hexane, 2,6-dimethyl-5-hepten-1-al and phenylacetaldehyde.
3. The preparation according to claim 1 , wherein the preparation is selected from the group consisting of:
(A) a confectionery,
(B) an alcoholic or non-alcoholic drink and/or instant drink,
(C) a cereal product and/or a nut product,
(D) a milk product,
(E) a fruit and/or vegetable preparation,
(F) a product based on fat or oil or an emulsions of the same, and
(G) an oral hygiene product.
4. The preparation according to claim 1 selected from the group consisting of, an odor-providing, flavor-providing or taste-providing composition, and a mixtures of spices.
5. The preparation according to claim 4 that is a spray-dried product.
6. The preparation according to claim 1 , further comprising:
(d) one or more esters chosen from the group consisting of C 1 -C 6 -esters of lactic acid, di-C 1 -C 4 -esters of tartaric acid, di-C 1 -C 4 -esters of succinic acid, di-C 1 -C 4 -esters of malonic acid, di-C 1 -C 4 -esters of malic acid, di-C 1 -C 4 -esters of citric acid and tri-C 1 -C 4 -esters of citric acid, and/or one or more solvents chosen from the group consisting of 1,2-propylene glycol, dimethylsulfoxide, ethanol, and ethanol/water mixtures.
7. The preparation according to claim 1 , further comprising:
(e) one or more substances for masking or minimising a bitter, metallic, limey, acidic or astringent impression of taste or to enhance an impression of a sweet, salty or umami taste.
8. The preparation according to claim 1 comprising hesperetin or a salt thereof.
9. A method for enhancing the sweetness of an oral hygiene or consumable preparation comprising adding to the preparation:
(a) 0.1 to 150 ppm of phloretin (3-(4-hydroxyphenyl)-1-(2,4,6-trihydroxyphenyl)propan-1-one);
(b) one or more sweet-tasting substance selected from the group consisting of sucrose, glucose, fructose, maltitol, erythritol, sorbitol, mannitol, neohesperidin dihydrochalcone, thaumatin, stevioside, rebaudioside, and palatinose;
wherein the (a) phloretin, and the (b) one or more sweet-tasting substances in the preparation are in amounts such that the sweet taste of the sweet-tasting substance is enhanced by at least 1.2 times, in comparison to an otherwise identical preparation without the (a) phloretin;
wherein the preparation is suitable for introduction into a person's mouth; and
wherein the preparation:
(a) contains no phloridzin, or
(b) contains phloridzin, but the ratio of the amount of phloretin to the amount of phloridzin is greater than 1:1.
10. The method according to claim 9 , wherein the preparation further comprises:
(c) one or more flavourings that give an impression of a sweet smell, wherein the further flavorings that give an impression of a sweet smell are selected from the group consisting of: vanillin, ethylvanillin, ethylvanillin isobutyrate, 2,5-dimethyl-4-hydroxy-3(2H)-furanone, 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone, 2-ethyl-5-methyl-4-hydroxy-3(2H)-furanone 5-ethyl-2-methyl-4-hydroxy-3(2H)-furanone], maltol, ethylmaltol, coumarin, gamma-lactones, delta-lactones, methyl sorbate, divanillin, 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)furanone, 2-hydroxy-3-methyl-2-cyclopentenones, 3-hydroxy-4,5-dimethyl-2(5H)-furanone, fruit esters and fruit lactones, 4-(p-hydroxyphenyl)-2-butanone, 1,1-dimethoxy-2,2,5-trimethyl-4-hexane, 2,6-dimethyl-5-hepten-1-al and phenylacetaldehyde.
11. The method according to claim 9 , wherein the preparation is selected from the group consisting of:
(A) a confectionery,
(B) an alcoholic or non-alcoholic drink and/or instant drink,
(C) a cereal product and/or a nut product,
(D) a milk product,
(E) a fruit and/or vegetable preparation,
(F) a product based on fat or oil or an emulsions of the same, and
(G) an oral hygiene product.
12. A method according to claim 9 , wherein the preparation is selected from the group consisting of a semi-finished product, an odor-providing, flavor-providing or taste-providing composition, and a mixtures of spices.
13. The method according to claim 12 , wherein the preparation is a semi-finished product that is spray-dried.
14. The method according to claim 9 , wherein the preparation further comprises:
(d) one or more esters chosen from the group consisting of C 1 -C 6 -esters of lactic acid, di-C 1 -C 4 -esters of tartaric acid, di-C 1 -C 4 -esters of succinic acid, di-C 1 -C 4 -esters of malonic acid, di-C 1 -C 4 -esters of malic acid, di-C 1 -C 4 -esters of citric acid and tri-C 1 -C 4 -esters of citric acid, and/or one or more solvents chosen from the group consisting of 1,2-propylene glycol, dimethylsulfoxide, ethanol, and ethanol/water mixtures.
15. The method according to claim 9 , wherein the preparation further comprises:
(e) one or more substances for masking or minimising a bitter, metallic, limey, acidic or astringent impression of taste or to enhance an impression of a sweet, salty or umami taste.
16. The method according to claim 9 , wherein the preparation comprises hesperetin or a salt thereof.
17. The preparation according to claim 1 , wherein the preparation does not include sugar alcohols.
18. The preparation according to claim 1 , wherein the one or more sweet-tasting substance is selected from the group consisting of sucrose, glucose, fructose, maltitol, erythritol, sorbitol, mannitol, and palatinose.
19. The preparation according to claim 1 , wherein the sweet-tasting substance is sucrose.