Compositions with reduced bitter taste perception
A composition with reduced bitterness containing polyquaternium-2, polyquaternium-17, and/or polyquaternium-18.
1. An ingestible composition with reduced bitterness comprising from about 0.0001% to about 0.001% of a polyquaternium selected from the group consisting of polyquaternium-2, polyquaternium-17, polyquaternium-18, and combinations thereof, wherein the composition is selected from the group consisting of bitter foods, bitter beverages, and combinations thereof, and wherein overall bitterness is reduced by at least about 25% as compared to an identical composition without the polyquaternium, as determined by the in vitro Assay for Taste Receptors.
2. The ingestible composition of claim 1 wherein an overall bitterness is reduced by at least about 40% as compared to an identical composition without the polyquaternium as determined by the in vitro Assay for Taste Receptors.
3. The ingestible composition of claim 1 wherein an overall bitterness is less than about 7000 fluorescence units as determined by the in vitro Assay for Taste Receptors.
4. The ingestible composition of claim 1 wherein an overall bitterness is less than about 5000 fluorescence units as determined by the in vitro Assay for Taste Receptors.
5. An ingestible composition with reduced bitterness comprising:
a. from about 0.0001% to about 0.001% of a polyquaternium selected from the group consisting of polyquaternium-2, polyquaternium-17, polyquaternium-18, and combinations thereof; and
b. a bitter component selected from the group consisting of Hops, guaifenesin, phenytoin, omeprazole, cetirizine, jambu, acetaminophen, methyl formyl anthranilate, 2-aminoacetophenone, beta-terpineol, beta-naphthyl anthranilate, benzoyl anthranilic acid, 1,10-phenanthroline, saccharin, benzamide, brucine, and combinations thereof.
6. The ingestible composition of claim 5 wherein the composition is selected from the group consisting of bitter foods, bitter beverages, medications, oral care compositions, and combinations thereof.
7. The ingestible composition of claim 5 wherein an overall bitterness is reduced by at least about 40% as compared to an identical composition without the polyquaternium as determined by the in vitro Assay for Taste Receptors.
8. The ingestible composition of claim 5 wherein an overall bitterness is less than about 7000 fluorescence units as determined by the in vitro Assay for Taste Receptors.
9. The ingestible composition of claim 5 wherein an overall bitterness is less than about 5000 fluorescence units as determined by the in vitro Assay for Taste Receptors.
10. The ingestible composition of claim 5 further comprising a sweetener.
11. The ingestible composition of claim 5 further comprising from about 2% to about 25% of a sweetener.