WO2000072701A1

WO2000072701A1 - Method and composition for masking mineral taste

Info

Publication number: WO2000072701A1
Application number: PCT/US2000/005865
Authority: WO
Inventors: Abraham I. Bakal; Margaret A. Snyder
Original assignee: AMBI Inc
Current assignee: AMBI Inc
Priority date: 1999-05-27
Filing date: 2000-03-07
Publication date: 2000-12-07
Anticipated expiration: 2001-11-27
Also published as: HUP0300831A3; CA2374119A1; EP1187539A4; AU3869200A; CN1353581A; SK17272001A3; HUP0300831A2; US20020051811A1; IL146764A0; KR20020018675A; NO20015764L; EP1187539A1; JP2003500077A; BR0011527A; US6156332A; PL352857A1; AR022792A1; CZ20014224A3; NO20015764D0; MXPA01012185A

Abstract

The invention relates to methods and compositions for masking the taste of minerals in ingestible products. In particular, tannic acid, glycyrrhizin and acesulfame potassium are added to compositions comprising minerals such as potassium, calcium, magnesium, iron, copper, chromium, zinc, and mixtures in order to reduce or eliminate the unpleasant taste or aftertaste associated with these minerals.

Description

TITLE OF THE INVENTION

METHOD AND COMPOSITION FOR MASKING MINERAL TASTE

BACKGROUND OF THE INVENTION

Field of the Invention

The present invention relates to a method for masking unpleasant mineral tastes

in ingestible products. The invention also relates to a composition containing minerals

along with mineral taste-reducing agents.

DISCUSSION OF THE BACKGROUND

Products for ingestion, particularly beverages, which contain high

concentrations of minerals, have a distinctive, unacceptable taste. The taste of these

products is described as metallic, acrid or bitter and the corresponding products usually

receive very low consumer acceptability scores.

The taste problems associated with minerals have been addressed with respect to

salt substitutes, which are based on potassium salts (e.g., KCl). However in the case of

salt substitutes, the issues are somewhat different than in the case of beverages and

other ingestible products, because the objective in the case of salt substitutes is to

impart to the KCl a salty taste, in addition to masking or decreasing the perception of the typical bitter taste or aftertaste associated with the potassium salt. In beverages and many other ingestible products, e.g. a nutrition bar, it is not necessary and usually

undesirable to impart a salty taste to the finished product.

There are numerous medications which impact the balance of minerals whose

concentration is essential to central body functions, including circulation and

respiration, as well as metabolism. The balance of many of these electrolytes, including

potassium, calcium and magnesium can be influenced or upset by these medications.

Notable among them are diuretics. Patients receiving these medications are frequently

required to supplement their diet with these minerals, typically in the form of a soluble

powder, which is mixed with water to prepare a drink. These drinks, which are

typically accompanied by an artificial citrus flavoring, are routinely characterized as

bitter and unpleasant, such that the taste may become so obnoxious as to cause the

patient to not consume the same when the medication is taken, which may jeopardize

the patient's health.

Among the ingredients and compositions described in the literature for masking

a KCl taste are such ingredients as amino acids, in particular L-lysine and glutamic acid,

cream of tartar, and flavors including hydrolyzed yeast flavors. Other materials include

choline tartrate, dextrose, lactose and the like.

While such ingredients are somewhat effective in reducing the aftertaste of salt

substitutes, they are not effective in beverages and other ingestible products.

In view of the aforementioned deficiencies attendant with the prior art methods

of masking the taste of minerals in beverages and other ingestible products, it is clear

that there exists a need in the art for such methods and the corresponding compositions.

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SUBSTΓΓUTE SHEET (RULE 26) SUMMARY OF THE INVENTION

Accordingly, one object of this invention is to provide a novel method for

reducing unpleasant taste and aftertaste caused by the presence of a mineral in an

ingestible product, by adding to the ingestible product an amount of tannic acid,

glycyrrhizin, or acesulfame potassium sufficient to reduce the taste or aftertaste caused by the mineral.

Another object of the invention is to provide a composition including a mineral

which produces an unpleasant taste or aftertaste and an amount of tannic acid,

According to a further object of the invention, the ingestible product is taken

when medication is taken, to ensure replacement of electrolytes.

With the foregoing and other objects, advantages and features of the invention

that will become hereinafter apparent, the nature of the invention may be more clearly

understood by reference to the following detailed description of the preferred

embodiments of the invention and to the appended claims.

BRIEF DESCRIPTION OF THE DRAWINGS

Figure 1 is a graphic demonstration of the results of acesulfame potassium on

the bitter and salt taste of KCl solutions.

Figure 2 is a graphic illustration of the effect of glycyrrhizin on the taste of KCl

solutions.

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SUBSTΠΌTE SHEET (RULE 26) Figure 3 is a graphic illustration of the effect of tannic acid on the taste of KCl

solutions.

Figures 4-7 are bar graphs comparing the effect of acesulfame-K and tannic

acid, as well as their combination, on the taste of KCl solutions, at various

concentrations.

Figures 8-10 are bar graph illustrations of the effect of acesulfame-K and

glycyrrhizin and their combination on the taste of KCl solutions.

Figure 11 is a bar graph comparison of the effect of glycyrrhizin, tannic acid and

their combination on the taste of KCl solutions.

DESCRIPTION OF THE PREFERRED EMBODIMENTS

The present inventors have found that certain agents, when added to ingestible

products containing high levels of minerals, result in products with exceptionally good

taste compared to the same product without these materials.

By "ingestible product" is meant any food, beverage, nutrition bar, nutritional

supplement or pharmaceutical in which it is desirable to minimize a mineral taste.

By "mineral taste" is meant any unpleasant taste associated with a mineral

present in an ingestible product, including but not limited to saltiness, bitterness, a

metallic taste, or a general "aftertaste."

Beverages containing high levels of minerals, such as potassium, may include

sports drinks used to replenish electrolytes, or mineral-enriched beverages designed to

be taken with mineral-depleting medications, such as diuretics. While Applicants do

not wish to be bound by this theory, it appears that relatively large metal cations are

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SUBSTTTUTE SHEET (RULE 26) perceived by the nerves associated with taste sensations as bitter, as well as salty. Accordingly, this invention is applicable not only to potassium but other relatively large

cations, such as calcium, iron, chromium, copper and zinc.

The materials useful for masking the taste of minerals in accordance with the

invention include tannic acid, glycyrrhizin and acesulfame potassium (AK). These

materials are effective when added alone, but are more effective when added together,

reflecting the presence of a synergistic effect in the masking of mineral tastes.

While not intending to be bound by theory, the mineral taste-reducing materials

of the invention appear to function in the following ways. Tannic acid appears to

represent a class of compounds which are astringents. Glycyrrhizin is an extract of

licorice root. It is distinguished by its sweet aftertaste and licorice menthol aftertaste. It

is used extensively to impart sweet flavor to cigars, and is used in Japan to provide

sweet and licorice aftertaste to Japanese pickles. Glycyrrhizin appears to act as a flavor

modifier and to compete with the mineral on the taste buds. AK is an intense sweetener

which is about 200X sweeter than sugar. It is similar in its sweetness potency to

aspartame and somewhat less sweet than saccharin.

The tannic acid, glycyrrhizin and acesulfame potassium used in accordance with

the present invention, can be used at a concentration of 0.0001-0.5% (W/V) per 1%

mineral in the product, more preferably 0.0005-0.25% (W/V) per 1% mineral in the

product, and most preferably 0.001-0.05% (W/V) per 1% mineral in the product. The

exact amount of mineral taste-masking material to be added to the ingestible product

will depend on the concentration and identity of the mineral in the product, and which

particular material is used to mask the taste of the mineral, and can be determined by

one of skill in the art.

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SUBSTTTUTE SHEET (RULE 26) The minerals which are typically found in products to be ingested, and which

produce an undesirable taste include, but are not limited to, potassium, magnesium and

zinc. The mineral may be present in the ingestible product at a concentration of about

0.25% - 10% by weight, preferably 0.5% -5% by weight, and most preferably 1-3% by

weight. Other common minerals frequently ingested deliberately in large amounts, for

nutritional or medical purposes, or otherwise, include calcium, magnesium, chromium,

selenium and copper. In general, any non-toxic, ingestible mineral selected from the

alkaline, alkaline earth and transition metals may be addressed with this invention. The

present inventors have shown, as described herein below, that the mineral taste

associated with products containing these minerals can be masked by the agents of the

invention.

Having generally described this invention, a further understanding can be

obtained by reference to certain specific examples which are provided herein for

purposes of illustration only and are not intended to be limiting unless otherwise

specified.

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SUBSTΓΓUTE SHEET (RULE 26) EXAMPLES

Example 1

The effect of tannic acid on potassium-containing beverages was studied.

Tannic acid added at levels as low as 5 mg/100 cc of beverage containing 1.26% KCl by

weight was effective in reducing and eliminating the aftertaste of KCl.

^* On a scale of 0 to 8 (0 = none; 8 = extensive)

These data clearly indicate that tannic acid reduces the level of bitter aftertaste

without increasing the salty taste. The effective level appears to be between 5 mg/100

ml and 50 mg/100 ml.

Example 2

The effect of glycyrrhizin on potassium-containing beverages was studied.

Glycyrrhizin was added at levels of 20-40 mg/100 cc of beverage containing 2.52% KCl

by weight was effective in reducing the bitter and metallic aftertaste of KCl.

On a scale of 0 to 8 (0 = none; 8 = extensive)

These data clearly indicate that glycyrrhizin is effective in reducing the aftertaste

of KCl.

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SUBSTΓΓUTE SHEET (RULE 26) Example 3

AK when added at low levels to solutions containing KCl reduced the perceived

bitter aftertaste of these solutions. The level of AK used was 1 to 5 mg/100 ml, which

is equivalent in sweetness contribution to between 0.2% and 1% sucrose. This

characteristic is specific to AK, and is not noted when AK is substituted for aspartame or saccharin.

Example 4

Additional testing was conducted, comparing the absence of taste modifiers with

the three taste modifiers of the invention, both separately, and in combinations (AK and glycyrrhizin) (AK and tannic acid) (glycyrrhizin and tannic acid). These data were

evaluated not only for salt and bitterness, but sweet, sour and other taste sensations. In

this study, again, 1.26% KCl was prepared, and used as the test medium for all

experiments. The aqueous solution was evaluation by an expert panel for each of the

taste attributes. The panel consisted of eight individuals who were screened for their

taste acuity and trained in the use of the score sheet. The score sheet employed by the

panel appears as Table III hereto.

The results of the testing of each test modifier of the invention, individually, are

reflected in Table I. Again, as with Examples 1-3, each of the agents was shown to

have a significant impact in reducing the bitterness taste, but essentially no impact on

sweetness or sourness. The combination of test modifiers, and their impact on the taste

of the potassium chloride solution, is reflected in Table II. This table clearly

demonstrates the synergistic effect of the combinations presented. Thus, various

combinations of the taste modifiers, including two, or all three, can be provided to

suppress not only the bitter taste associated, but salts and other flavors as well.

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SUBST1TUTE SHEET (RULE 26) Having now fully described the invention, it will be apparent to one of ordinary

skill in the art that many changes and modifications can be made thereto without

departing from the spirit or scope of the invention as set forth herein.

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SUBSTTTUTE SHEET (RULE 26) TABLE I

AMBI, Inc.

EFFECT OF TASTE MODIFIERS ON TASTE OF KCl SOLUTIONS

Acesulfame-K Glycyrrhiiin Tannic Acid

Control fmg 100cc> fmg/lOOcc) (me/100ccϊ

2 7.5 1Q. 10,0 20.0 Lfi 5.0 10.0

Sweet 0.0 0.0 0.0 1.3 0.0 0.0 0.5 0.0 0.0 0.0

Sour 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0

Salt 2.5 2.8 2.3 1.5* 3.5 2.3 2.0 3.3 3.8 2.0

Bitter 4.8 3.0* 2.3* 1.8* 2.0* 3.3* 2.3* 3.0* JO* 2.0*

Other 5.5 2.8* 2.2* 0.5* 1.0* 2.0* JO* 3.3* 3.0* JO*

Indicating statistically significant difference at the 95% confidence level or higher.

-10- SUBSTTTUTE SHEET (RULE 26) TABLE π AMBI, Inc. EFFECT OF A COMBINATION OF TASTE MODIFIERS ON TASTE

OF KCl SOLUTIONS

Acesulfame-K (AK) and Gtycynrrhizen (Gly) Acesulfame-K (AK) and Tannic Acid (TA) fmςr/lOOcc Cme/lOOcc)

2.5 AK 2.5AK 5 AK 5 AK 2.5 AK 2.5 AK 5 AK 5 AK lY 10 Gly lγ lO lY I TA 5 TA ITA 5 TA

Sweet 0.0 0.0 1.0 1.0 0.0 0.0 0.0 0.0

Sour 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0

Salt 3.0 1.9 1.4 1.8 2.3 2.3 1.3 0.8

Bitter 2.3 1.5 0.3 0.8 0.5 0.5 0.0 0.0

Other 3.0 0.8 0.5 0.0 0.8 0.5 0.5 0.0

Glycyrrhizinn (Gly) and Tannic Acid (TA) (n-ig/lOOccl

5 Gly 5 Gly 5 Gly 5 Gly I TA 5 TA 1 TA 5 TA

Sweet 0.0 0.0 0.0 0.0

Sour 0.0 0.0 0.0 0.0

Salt 2.0 2.9 2J 2.3

Bitter 0.4 0.8 0.4 0.4

Other 0.0 0.0 0.0 0.0

^•11-

SUBSTrrUTE SHEET (RULE 26) TABLE III

AMBI, Inc.

AMBI - KCl (1.26% SOLUTION

SCORE SHEET

Sweet

0 2 4 6 None Slight Definite Strong Extensive

Sour

0 2 4 6 8 None Slight Definite Strong Extensive

Salt

0 2 3 4 6 None Slight Definite Strong Extensive

Bitter

0 2 3 4 6 8 None Slight Definite Strong Extensive

Other

0 2 3 4 6 8 None Slight Definite Strong Extensive

Describe:

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SUBSTΓΠJTE SHEET (RULE 26)

Claims

WHAT IS CLAIMED IS:

1. A method for reducing unpleasant taste or aftertaste caused by the presence

of a mineral in an ingestible product, comprising adding to said ingestible product an

amount of a flavor masking agent selected from the group consisting of tannic acid,

glycyrrhizin, acesulfame potassium and mixtures thereof sufficient to reduce the

unpleasant taste or aftertaste caused by the mineral.

2. The method of Claim 1, wherein the mineral is potassium, calcium,

magnesium, iron, chromium, copper, zinc or a mixture of two or more of said minerals.

3. The method of Claim 1, wherein the ingestible product is a beverage.

4. The method of Claim 3, wherein the beverage is ingested with a medication

which depletes the mineral.

5. The method of Claim 4, wherein the medication is a diuretic.

6. The method of Claim 1 , wherein the amount of flavor masking agent added

to the ingestible product is 0.0001-0.5% (W/V) per 1 % mineral (W/V).

7. The method of Claim 1 , wherein the amount of flavor masking agent added

to the ingestible product is 0.0005-0.25% (W/V) per 1 % mineral (W/V).

8. The method of Claim 1, wherein the amount of flavor masking agent added

to the ingestible product is 0.001-0.05% (W/V) per 1 % mineral (W/V).

9. The method of Claim 1 , wherein tannic acid is added to the ingestible

product.

10. The method of Claim 9, wherein the amount of tannic acid added to the

ingestible product is at least 0.004 % (W/V) per 1% mineral (W/V).

1 1. The method of Claim 1, wherein glycyrrhizin is added to the ingestible

product.

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SUBSTTTUTE SHEET (RULE 26)

12. The method of Claim 11 , wherein the amount of glycyrrhizin added to the

ingestible product is at least 0.008 % (W/V) per 1% mineral (W/V).

13. The method of Claim 1, wherein acesulfame potassium is added to the

ingestible product.

14. The method of Claim 13, wherein the amount of acesulfame potassium added to the ingestible product is at least 0.001 % (W/V) per 1% mineral (W/V).

15. A composition comprising a mineral which produces an unpleasant taste or

aftertaste and an amount of a flavor masking agent selected from the group consisting of

tannic acid, glycyrrhizin, acesulfame potassium and mixtures thereof sufficient to

reduce an unpleasant taste caused by the mineral.

16. The composition of Claim 15, wherein the mineral is potassium,

magnesium, iron, copper, chromium, zinc or a mixture of two or more of said minerals.

17. The composition of Claim 15, wherein the composition is a beverage.

18. The composition of Claim 17, further comprising a medication which

depletes the mineral.

19. The composition of Claim 18, wherein the medication is a diuretic.

20. The composition of Claim 15, wherein the amount of flavor masking agent

in the composition is 0.0001-0.5% (W/V) per 1 % mineral (W/V).

21. The composition of Claim 15, wherein the amount of flavor masking agent

in the composition is 0.0005-0.25% (W/V) per 1 % mineral (W/V).

22. The composition of Claim 15, wherein the amount of flavor masking agent

in the composition is 0.001-0.05% (W/V) per 1 % mineral (W/V).

23. The composition of Claim 15, comprising tannic acid.

24. The composition of Claim 23, wherein the amount of tannic acid in the

composition is at least 0.004 % (W/V) per 1% mineral (W/V).

25. The composition of Claim 15, comprising glycyrrhizin.

26. The composition of Claim 25, wherein the amount of glycyrrhizin in the

composition is at least 0.008 % (W/V) per 1% mineral (W/V).

27. The composition of Claim 26, comprising acesulfame potassium.

28. The composition of Claim 27, wherein the amount of acesulfame potassium

in the composition is at least 0.001 % (W V) per 1% mineral (W/V).

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SUBSTΓΓUTE SHEET (RULE 26)