Flavor preservation in sugarless chewing gum compositions and candy products
阅读：697发布：2023-10-03
专利汇可以提供Flavor preservation in sugarless chewing gum compositions and candy products专利检索，专利查询，专利分析的服务。并且Dihydrochalcone glycoside monosalts, alone or in combination have been found to modify deterioration of essential oil flavors in sugarless chewing gum compositions and in sugarless candy products, when incorporated at concentrations of at least 0.0025% by weight, based on the weight of the total formulation. In addition, these dihydrochalcone glycoside monosalt preservatives prolong flavor qualities during the chewing of gum compositions. The monocalcium salt of dihydrochalcone glycosides has been found to be particularly effective.，下面是Flavor preservation in sugarless chewing gum compositions and candy products专利的具体信息内容。
1. A SUGARLESS CHEWING GUM COMPOSITION HAVING PRESERVED AND PROLONGED FLAVOR QUALITIES COMPRISES: A. FROM ABOUT 0 TO ABOUT 0.5 PERCENT BY WEIGHT, BASED ON THE TOTAL WEIGHT OF THE FORMULATION, OF AN ARTIFICIAL SWEETENER; B. FROM ABOUT 0.4 TO ABOUT 2.0 PERCENT BY WEIGHT OF A NATURAL OR SYNTHETIC ESSENTIAL OIL FLAVOR; AND C. AT LEAST ABOUT 0.0025 PERCENT BY WEIGHT OF AT LEAST ONE DIHYDROCHALCONE GLYCOSIDE MONOSALT FLAVOR PRESERVING AND PROLONGING AGENT HAVING THE FORMULA (I):
2. A composition according to claim 1 wherein from about 0.1 percent by weight to about 0.25 percent by weight of the artificial sweetener is present; from about 0.5 percent by weight to about 1.5 percent by weight of the natural or synthetic essential oil flavor is present; and from about 0.0025 percent by weight to about 0.5 percent by weight of at least one dihydrochalcone glycoside monosalt flavor preserving and prolonging agent is present.
3. A composition according to claim 2 wherein from about 0.01 percent by weight to about 0.15 percent by weight of at least one dihydrochalcone glycoside monosalt flavor preserving and prolonging agent is present.
4. A composition according to claim 1 wherein, in Formula (I), R represents a radical selected from the group consisting of hydrogen and hydroxy; R'' represents a radical selected from the group consisting of hydroxy and 1 to 3 carbon alkoxy; and R'''' represents a glycoside residue selected from the group consisting of neohesperidosyl and Beta -D-glucosyl.
5. A composition according to claim 1 wherein Formula (I) in (C), is the monocalcium salt of neohesperidin dihydrochalcone.
6. A composition according to claim 1 wherein Formula (I) in (C), is the monocalcium salt of naringin dihydrochalcone.
7. A composition according to claim 1 wherein Formula (I) in (C), is a combination of the monocalcium salt of neohesperidin dihydrochalcone with the monocalcium salt of naringin dihydrochalcone.
8. A composition according to claim 1 wherein Formula (I) in (C), is the monosodium salt of neohesperidin dihydrochalcone.
9. A composition according to claim 1 wherein Formula (I) in (C), is the monopotassium salt of naringin dihydrochalcone.
10. A composition according to claim 3 wherein the sugarless chewing gum contains from about 0.1 to about 0.25 percent by weight of L-aspartyl-L-phenylalanine methyl ester, from about 0.5 to about 1.5 percent by weight of an oil of peppermint flavor and from about 0.01 to about 0.15 percent by weight of the monocalcium salt of neohesperidin dihydrochalcone as a flavor preserving and prolonging agent.
11. A method for preserving and prolonging natural and synthetic essential oil flavors in sugarless chewing gum compositions containing from about 0 to about 0.5 percent by weight, based on the weight of the total formulation, of an artificial sweetener, and from about 0.4 to about 2.0 percent by weight of natural or synthetic essential oil flavor, which comprises incorporating therein at least about 0.0025 percent by weight of at least one dihydrochalcone glycoside monosalt flavor preserving and prolonging agent having the Formula (I):
12. A method according to claim 11 wherein from about 0.1 percent by weight to about 0.25 percent by weight of the artificial sweetener is present; from about 0.5 percent by weight to about 1.5 percent by weight of the natural or synthetic essential oil flavor is present; and from about 0.0025 percent by weight to about 0.5 percent by weight of at least one dihydrochalcone glycoside monosalt flavor preserving and prolonging agent is present.
13. A method according to claim 12 wherein from about 0.01 percent by weight to about 0.15 percent by weight of at least one dihydrochalcone glycoside monosalt flavor preserving and prolonging agent is present.
14. A method according to claim 11 wherein, in Formula (I), R represents a radical selected from the group consisting of hydrogen and hydroxy; R'' represents a radical selected from the group consisting of hydroxy and 1 to 3 carbon alkoxy; and R'''' represents a glycoside residue selected from the group consisting of neohesperidosyl and Beta -D-glucosyl.
15. A method according to claim 11 wherein Formula (I) in (C), is the monocalcium salt of neohesperidin dihydrochalcone.
16. A method according to claim 11 wherein Formula (I) in (C), is the monocalcium salt of naringin dihydrochalcone.
17. A method according to claim 11 wherein Formula (I) in (C), is a combination of the monocalcium salt of neohesperidin dihydrochalcone with the monocalcium salt of naringin dihydrochalcone.
18. A method according to claim 11 wherein Formula (I) in (C), is the monosodium salt of neohesperidin dihydrochalcone.
19. A method according to claim 11 wherein Formula (I) in (C), is the monopotassium salt of naringin dihydrochalcone.
20. A method according to claim 13 wherein the sugarless chewing gum contains from about 0.1 to about 0.25 percent by weight of L-aspartyl-L-phenylalanine methyl ester, from about 0.5 to about 1.5 percent by weight of an oil of peppermint flavor and from about 0.01 to about 0.15 percent by weight of the monocalcium salt of neohesperidin dihydrochalcone as a flavor preserving and prolonging agent.
21. A sugarless candy composition having preserved flavor qualities comprises: A. From about 0 percent to about 0.2 percent by weight, based on the total weight of the formulation, of an artificial sweetener; B. From about 0.1 percent to about 1 percent by weight of a natural or synthetic essential oil flavor; and C. At least about 0.0025 percent by weight of at least one dihydrochalcone glycoside monosalt flavor preserving agent having the Formula (I):
22. A composition according to claim 21 wherein from about 0.009 percent by weight to about 0.02 percent by weight of the artificial sweetener is present; from about 0.3 percent by weight to about 0.8 percent by weight of the natural or synthetic essential oil flavor is present; and from about 0.0025 percent by weight to about 0.5 percent by weight of at least one dihydrochalcone glycoside monosalt flavor preserving agent is present.
23. A composition according to claim 22 wherein from about 0.01 percent by weight to about 0.15 percent by weight of at least one dihydrochalcone glycoside monosalt flavor preserving agent is present.
24. A composition according to claim 21 wherein, in Formula (I), R represents a radical selected from the group consisting of hydrogen and hydroxy; R'' represents a radical selected from the group consisting of hydroxy and 1 to 3 carbon alkoxy; and R'''' represents a glycoside residue selected from the group consisting of neohesperidosyl and Beta -D-glucosyl.
25. A composition according to claim 21 wherein Formula (I) in (C), is the monocalcium salt of neohesperidin dihydrochalcone.
26. A composition according to claim 21 wherein Formula (I) in (C), is the monocalcium salt of naringin dihydrochalcone.
27. A composition according to claim 21 wherein Formula (I) in (C), is a combination of the monocalcium salt of neohesperidin dihydrochalcone with the monocalcium salt of naringin dihydrochalcone.
28. A composition according to claim 21 wherein Formula (I) in (C), is the monosodium salt of neohesperidin dihydrochalcone.
29. A composition according to claim 21 wherein Formula (I) in (C), is the monopotassium salt of naringin dihydrochalcone.
30. A composition according to claim 23 wherein the sugarless candy composition contains from about 0.009 to about 0.02 percent by weight of L-aspartyl-L-phenylalanine methyl ester; from about 0.3 to about 0.8 percent by weight of an oil of peppermint flavor; and from about 0.01 to about 0.15 percent by weight of the monocalcium salt of neohesperidin dihydrochalcone as a flavor preserving agent.
31. A method for preserving natural and synthetic essential oil flavors in sugarless candy compositions containing from about 0 to about 0.2 percent by weight, based on the weight of the total formulation, of an artificial sweetener, and from about 0.1 to about 1 percent by weight of natural or synthetic essential oil flavor, which comprises incorporating therein at least about 0.0025 percent by weight of at least one dihydrochalcone glycoside monosalt flavor preserving agent having the Formula (I):
32. A method according to claim 31 wherein from about 0.009 percent by weight to about 0.02 percent by weight of the artificial sweetener is present; from about 0.3 percent by weight to about 0.8 percent by weight of the natural or synthetic essential oil flavor is present; and from about 0.0025% by weight to about 0.5 percent by weight of at least one dihydrochalcone glycoside monosalt flavor preserving agent is present.
33. A method according to claim 32 wherein from about 0.01 percent by weight to about 0.15 percent by weight of at least one dihydrochalcone glycoside monosalt flavor preserving agent is present.
34. A method according to claim 31 wherein, in Formula (I), R represents a radical selected from the group consisting of hydrogen and hydroxy; R'' represents a radical selected from the group consisting of hydroxy and 1 to 3 carbon alkoxy; and R'''' represents a glycoside residue selected from the group consisting of neohesperidosyl and Beta -D-glucosyl.
35. A method according to claim 31 wherein Formula (I) in (C), is the monocalcium salt of neohesperidin dihydrochalcone.
36. A method according to claim 31 wherein Formula (I) in (C), is the monocalcium salt of naringin dihydrochalcone.
37. A method according to claim 34 wherein Formula (I) in (C), is a combination of the monocalcium salt of neohesperidin dihydrochalcone with the monocalcium salt of naringin dihydrochalcone.
38. A method according to claim 31 wherein Formula (I) in (C), is the monosodium salt of neohesperidin dihydrochalcone.
39. A method according to claim 31 wherein Formula (I) in (C), is the monopotassium salt of naringin dihydrochalcone.
40. A method according to claim 33 wherein the sugarless candy composition contains from about 0.009 to about 0.02 percent by weight of L-aspartyl-L-phenylalanine methyl ester; from about 0.3 to about 0.8 percent by weight of an oil of peppermint flavor; and from about 0.01 to about 0.15 percent by weight of the monocalcium salt of neohesperidin dihydrochalcone as a flavor preserving agent.
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