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11/27/08 - USPTO Class 426 | 79 views | #20080292765 | Prev - Next | About this Page

Sweetness enhancers, sweetness enhanced sweetener compositions, methods for their formulation, and uses

Title: Sweetness enhancers, sweetness enhanced sweetener compositions, methods for their formulation, and uses

Brief Patent Description - Full Patent Description - Patent Claims

The Patent Description & Claims data below is from USPTO Patent Application 20080292765, Sweetness enhancers, sweetness enhanced sweetener compositions, methods for their formulation, and uses.

1. a sweetener composition comprising: at least one sweetener; and at least one sweetness enhancer comprising a sulfamate having the chemical formula: wherein R1 and R2, independent of one another, comprise a hydrogen, alkoxy, aryloxy, nitro, acyl, cyano, thioester, thioether, or a straight chained, branched, or cyclic alkyl, alkenyl, alkynyl, aryl, heteroaryl, or heterocyclic group; wherein R3 comprises any alkali or alkaline earth metal, hydrogen, or a straight chained, branched, or cyclic alkyl, alkenyl, alkynyl, aryl, heteroaryl, or heterocyclic group; wherein both R1 and R2 may be incorporated into a substituted or an unsubstituted heteroaryl or heterocyclic group; wherein both R2 and R3 may be incorporated into a substituted or an unsubstituted heteroaryl or heterocyclic group; and wherein the functional groups or moieties of R1, R2, and R3 may optionally be substituted with one or more moities including hydrogen, hydroxyl, halogen, haloalkyl, carboxyl, acyl, acyloxy, amino, amido, carboxyl derivatives, alkylamino, dialkylamino, arylamino, alkoxy, aryloxy, nitro, cyano, sulfo, mercapto, imino, sulfonyl, sulfenyl, sulfinyl, sulfamoyl, carboalkoxy, carboxamido, phosphonyl, phosphinyl, phosphoryl, phosphino, thioester, thioether, oximino, hydrazino, carbamyl, phospho, phosphonato, substituted or unsubstituted straight, branched, cyclic, alkyl, alkynyl, alkenyl, aryl, heteroaryl, or heterocyclic group.

2. The sweetener composition of claim 1, further comprising at least one sweet taste improving composition.

3. The sweetener composition of claim 2, wherein the at least one sweetness enhancer, at least one sweetener, and optionally at least one sweet taste improving composition are present in the sweetener composition in an amount effective for the sweetener composition to impart an osmolarity from about 10 mOsmole/L to about 500 mOsmole/L to an aqueous solution of the sweetener composition when the at least one sweetness enhancer and at least one sweetener are present in the aqueous solution in an amount sufficient to impart a sweetness intensity equivalent to that of a 10% aqueous solution of sucrose by weight.

4. The sweetener composition of claim 2, wherein the at least one sweet taste improving composition imparts a more sugar-like flavor profile to the sweetener composition than the combination of the at least one sweetness enhancer and at least one sweetener would have without the at least one at least one sweet taste improving composition.

5. The sweetener composition of claim 1, wherein the at least one sweetener comprises a carbohydrate sweetener, a high-potency sweetener, or a combination thereof.

6. The sweetener composition of claim 5, wherein the at least one high-potency sweetener comprises a natural high-potency sweetener selected from the group consisting of rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, dulcoside A, rubusoside, stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, siamenoside, monatin and its salts (monatin SS, RR, RS, SR), curculin, glycyrrhizic acid and its salts, thaumatin, monellin, mabinlin, brazzein, hernandulcin, phyllodulcin, glycyphyllin, phloridzin, trilobatin, baiyunoside, osladin, polypodoside A, pterocaryoside A, pterocaryoside B, mukurozioside, phlomisoside I, periandrin I, abrusoside A, cyclocarioside I, and combinations thereof.

7. The sweetener composition of claim 5, wherein the at least one high-potency sweetener comprises a synthetic high-potency sweetener selected from the group consisting of sucralose, acesulfame potassium or other salts, aspartame, alitame, saccharin, neohesperidin dihydrochalcone, cyclamate, neotame, N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-L-α-aspartyl]-L-phenylalanine 1-methyl ester, N-[3-(3-hydroxy-4-methoxyphenyl)-3-methylbutyl]-L-α-aspartyl]-L-phenylalanine 1-methyl ester, N-[3-(3-methoxy-4-hydroxyphenylpropyl]-L-α-aspartyl]-L-phenylalanine 1-methyl ester, salts thereof, and combinations thereof.

8. The sweetener composition of claim 5, wherein the at least one sweetener comprises a carbohydrate selected from the group consisting of sucrose, fructose, glucose, erythritol, maltitol, lactitol, sorbitol, mannitol, xylitol, D-tagatose, trehalose, galactose, rhamnose, cyclodextrin, ribulose, threose, arabinose, xylose, lyxose, allose, altrose, mannose, idose, lactose, maltose, invert sugar, isotrehalose, neotrehalose, palatinose or isomaltulose, erythrose, deoxyribose, gulose, idose, talose, erythrulose, xylulose, psicose, turanose, cellobiose, glucosamine, mannosamine, fucose, glucuronic acid, gluconic acid, glucono-lactone, abequose, galactosamine, xylo-oligosaccharides, gentio-oligoscaccharides, galacto-oligosaccharides, sorbose, nigero-oligosaccharides, fructooligosaccharides, maltotetraol, maltotriol, malto-oligosaccharides, lactulose, melibiose, raffinose, rhamnose, ribose, isomerized liquid sugars such as high fructose corn/starch syrup, coupling sugars, soybean oligosaccharides, and glucose syrup.

9. The sweetener composition of claim 2, wherein the at least one sweet taste improving composition is selected from the group consisting of carbohydrates, polyols, amino acids and their corresponding salts, polyamino acids and their corresponding salts, sugar acids and their corresponding salts, organic acids, inorganic acids, organic salts, inorganic salts, bitter compounds, flavorants, astringent compounds, polymers, proteins or protein hydrolysates, surfactants, emulsifiers, flavonoids, alcohols, and combinations thereof.

10. The sweetener composition of claim 1, wherein the at least one sweetness enhancer comprises:

11. The sweetener composition of claim 1, wherein the at least one sweetness enhancer comprises:

12. The sweetener composition of claim 1, wherein the at least one sweetness enhancer comprises:

13. The sweetener composition of claim 1, wherein the at least one sweetness enhancer comprises:

14. The sweetener composition of claim 1, wherein the at least one sweetness enhancer comprises:

15. A sweetened composition comprising a sweetenable composition and the sweetener composition of claim 1.

16. The sweetened composition of claim 15, wherein the at least one sweetness enhancer, at least one sweetener, and optionally at least one sweet taste improving composition are present in the sweetened composition in an amount effective for the sweetener composition to impart an osmolarity from about 10 mOsmole/L to about 500 mOsmole/L to an aqueous solution of the sweetener composition when the at least one sweetness enhancer and at least one sweetener are present in the aqueous solution in an amount sufficient to impart a sweetness intensity equivalent to that of a 10% aqueous solution of sucrose by weight.

17. A method for enhancing the sweetness of a sweetener composition comprising combining at least one sweetness enhancer and at least one high-potency sweetener, wherein the at least one sweetness enhancer comprises a sulfamate having the chemical formula: wherein R1 and R2, independent of one another, comprise a hydrogen, alkoxy, aryloxy, nitro, acyl, cyano, thioester, thioether, or a straight chained, branched, or cyclic alkyl, alkenyl, alkynyl, aryl, heteroaryl, or heterocyclic group; wherein R3 comprises any alkali or alkaline earth metal, hydrogen, or a straight chained, branched, or cyclic alkyl, alkenyl, alkynyl, aryl, heteroaryl, or heterocyclic group; wherein both R1 and R2 may be incorporated into a substituted or an unsubstituted heteroaryl or heterocyclic group; wherein both R2 and R3 may be incorporated into a substituted or an unsubstituted heteroaryl or heterocyclic group; and wherein the functional groups or moieties of R1, R2, and R3 may optionally be substituted with one or more moities including hydrogen, hydroxyl, halogen, haloalkyl, carboxyl, acyl, acyloxy, amino, amido, carboxyl derivatives, alkylamino, dialkylamino, arylamino, alkoxy, aryloxy, nitro, cyano, sulfo, mercapto, imino, sulfonyl, sulfenyl, sulfinyl, sulfamoyl, carboalkoxy, carboxamido, phosphonyl, phosphinyl, phosphoryl, phosphino, thioester, thioether, oximino, hydrazino, carbamyl, phospho, phosphonato, substituted or unsubstituted straight, branched, cyclic, alkyl, alkynl, alkenyl, aryl, heteroaryl, or heterocyclic group.

18. The method of claim 17, wherein the at least one sweetness enhancer, at least one sweetener, and optionally at least one sweet taste improving composition are present in the sweetened composition in an amount effective for the sweetener composition to impart an osmolarity from about 10 mOsmole/L to about 500 mOsmole/L to an aqueous solution of the sweetener composition when the at least one sweetness enhancer and at least one sweetener are present in the aqueous solution in an amount sufficient to impart a sweetness intensity equivalent to that of a 10% aqueous solution of sucrose by weight.

Brief Patent Description - Full Patent Description - Patent Claims

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