Food and beverage products containing 1,3-propanediol and methods of suppressing bitterness and enhancing sweetness in food and beverage products using 1,3-propanediol
View Patent ↗Food or beverages prepared using 1,3-propanediol have shown to have modified flavor profiles, including bitterness suppression of high intensity sweeteners and potassium chloride, relative to comparable food or beverages that do not include 1,3-propanediol. Inclusion of 1,3-propanediol uniquely modifies the flavor profile of food products or food ingredients even when 1,3-propanediol is included in such low amounts that it does not itself contribute flavor to the product. 1,3-propanediol may be included in the food or beverage products in certain amounts to effect this bitterness suppression or in specific ratios relative to one or more high intensity sweeteners or potassium chloride.
1. A method for reducing bitterness in a beverage product comprising a high intensity sweetener, the method comprising preparing a beverage product comprising 1,3-propanediol in an amount effective to provide a ratio of 1,3-propanediol to the high intensity sweetener in the beverage product of about 0.01:8 to about 0.6:8, wherein the high intensity sweetener in the ratio with the 1,3-propanediol comprises one or more steviol glycosides selected from the group consisting of rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, dulcoside A, dulcoside B, rubusoside, stevioside, and steviolbioside, and combinations thereof.
2. The method according to claim 1 , wherein 1,3-propanediol is included in an amount effective to provide a ratio of 1,3-propanediol to high intensity sweetener of about 0.1:5 to about 0.6:5.
3. The method according to claim 1 , wherein 1,3-propanediol is included in an amount effective to provide a ratio of 1,3-propanediol to high intensity sweetener of about 1:5 to about 2:5.
4. The method according to claim 1 , wherein the beverage product is selected from the group consisting of beverage, powdered beverage, and beverage concentrate.
5. The method according to claim 4 , wherein the beverage product is a beverage concentrate.
6. The method according to claim 1 , wherein 1,3-propanediol is included in an amount of about 0.0001 to about 0.006 percent by weight of the beverage product.
7. The method according to claim 1 , wherein 1,3-propanediol is included in an amount of about 0.0005 to about 0.0019 percent by weight of the beverage product.
8. A beverage product comprising 1,3-propanediol and at least one high intensity sweetener, the 1,3-propanediol included in an amount of about 0.0001 to about 0.006 percent by weight of the beverage product, and the 1,3-propanediol and the high intensity sweetener included in amounts to provide a ratio of 1,3-propanediol to the high intensity sweetener of about 0.01:8 to about 0.6:8 in the beverage product, wherein the high intensity sweetener in the ratio with the 1,3-propanediol comprises one or more steviol glycosides selected from the group consisting of rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, dulcoside A, dulcoside B, rubusoside, stevioside, and steviolbioside, and combinations thereof.
9. The beverage product according to claim 8 , wherein 1,3-propanediol is included in an amount of about 0.0001 to about 0.0019 percent by weight of the beverage product.
10. The beverage product according to claim 8 , wherein 1,3-propanediol is included in an amount of about 0.0005 to about 0.0019 percent by weight of the beverage product.
11. The beverage product according to claim 8 , wherein the beverage product is selected from the group consisting of beverage, powdered beverage, and beverage concentrate.
12. The beverage product according to claim 8 , wherein about 0.001 to about 0.07 percent high intensity sweetener is included.
13. A beverage product made according to the method of claim 1 .