Compositions containing a bitter tastant and at least one sophorolipid, and methods of reducing bitter taste attributed to a bitter tastant in an edible composition
Inventors
Solaiman, Daniel • Ashby, Richard D. • Ozdener, Mehmet Hakan • Bachmanov, Alexander
Assignees
Monell Chemical Senses Center • US Department of Agriculture USDA
Publication Number
US-10155043-B2
Publication Date
2018-12-18
Expiration Date
2036-12-22
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Abstract
A composition comprising a bitter tastant and at least one sophorolipid and optionally a carrier; wherein the composition is edible and wherein the bitter taste of said bitter tastant is reduced. A method of reducing bitter taste attributed to a bitter tastant in an edible composition, said method comprising adding to said edible composition an effective amount of at least one sophorolipid and optionally a carrier; such that any bitter taste induced by the bitter tastant is reduced.
Core Innovation
The invention discloses compositions comprising at least one sophorolipid and a bitter tastant, and optionally a carrier, wherein the composition is edible and capable of reducing the bitter taste of the bitter tastant. The invention also provides methods of reducing the bitter taste attributed to a bitter tastant in an edible composition by adding an effective amount of at least one sophorolipid, thereby reducing any bitter taste induced by the bitter tastant.
Sophorolipids are microbial glycolipids composed of a sophorose sugar moiety and a lipid component, with varying chain lengths and unsaturation. These compounds have unexpected sweet-tasting and bitter-blocking properties, and their presence in edible compositions reduces perceivable bitterness, especially when the bitter tastant is a bitter tasting salt such as potassium chloride (KCl), potassium lactate, magnesium salts, or calcium salts.
The problem being addressed arises from the prevalent bitterness in many food products, pharmaceuticals, and consumer products caused by bitter tastants like bitter salts or active ingredients, which leads to aversive taste and reduced compliance, especially in medicines. Conventional taste masking through sweeteners or flavorings is often inadequate. The invention solves this problem by providing sophorolipids that modulate or reduce bitterness through mechanisms involving bitter taste receptors, including those in the oral cavity and gastrointestinal tract.
Claims Coverage
The patent includes four independent claims focusing on methods to inhibit or reduce bitter taste and activation of bitter taste receptors using sophorolipids.
Method of inhibiting or reducing bitter taste in the oral cavity
The method involves placing in the oral cavity an effective amount of a composition comprising at least one sophorolipid selected from C16-SL, C18-SL, C18:1-SL, and mixtures thereof to inhibit or reduce bitter taste due to a bitter tastant.
Method of reducing bitter taste in an edible composition
The method comprises adding to an edible composition an effective amount of at least one sophorolipid (selected from C16-SL, C18-SL, C18:1-SL, and mixtures thereof), optionally with a carrier, such that any bitter taste induced by the bitter tastant is reduced.
Method of inhibiting, reducing, or eliminating bitter taste in a subject
The method involves placing in the oral cavity of a subject an effective amount of at least one sophorolipid (selected from C16-SL, C18-SL, C18:1-SL, and mixtures thereof), optionally with a carrier, to inhibit, reduce, or eliminate bitter taste.
Method of inhibiting a bitter taste receptor
The method comprises contacting a bitter taste receptor with a composition containing an effective amount of at least one sophorolipid (from C16-SL, C18-SL, C18:1-SL, and mixtures thereof), optionally with a carrier, to inhibit the receptor.
The independent claims cover methods of using sophorolipids to reduce or inhibit bitter taste or bitter receptor activation either by application to the oral cavity or inclusion in edible compositions, highlighting sophorolipids C16-SL, C18-SL, and C18:1-SL as the active agents.
Stated Advantages
Sophorolipids provide effective bitter taste reduction or elimination of bitter taste induced by bitter tastants in edible compositions.
Sophorolipids act as sweet taste enhancers and can reduce the requirement for sugar in edible compositions while maintaining sweet flavor.
Use of sophorolipids improves palatability and may increase patient compliance for bitter pharmaceutical compositions.
Documented Applications
Use in food products containing bitter tastants, such as potassium salts like KCl, to reduce bitterness.
Use in pharmaceutical compositions comprising bitter tasting active or inactive ingredients to improve taste.
Use in consumer products containing bitter tastants for bitterness reduction.
Methods for reducing sugar amount or sugar intake in edible compositions or subjects by replacing sugar partially or fully with sophorolipids due to their sweet taste properties.
Use for modulation or inhibition of bitter taste receptors in the oral cavity or gastrointestinal tract to reduce bitterness perception.
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