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-10799590-B2
Publication Date
2020-10-13
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 relates to compositions comprising at least one sophorolipid and a bitter tastant, wherein the composition is edible and capable of reducing the bitter taste attributed to the bitter tastant. It also relates to methods of reducing bitter taste by adding an effective amount of sophorolipid to an edible composition, thereby modulating, reducing, or eliminating the bitter taste induced by the bitter tastant.
Sophorolipids are microbial glycolipids naturally produced by fermentation, consisting of a sophorose sugar moiety linked to a hydroxy fatty acid. Known for their natural surfactancy, biodegradability, and biocompatibility, sophorolipids have various industrial and medicinal applications. The present invention demonstrates their unexpected sweet-tasting and bitter-blocking properties, which can be utilized in food, consumer, and pharmaceutical products to modulate bitter taste and enhance sweetness.
The problem being solved addresses the challenge of bitter taste in food products, consumer products, and pharmaceuticals, which is often due to bitter tastants such as bitter salts (potassium, magnesium, calcium salts like KCl and potassium lactate) or bitter pharmaceuticals. Conventional taste masking approaches, including sweeteners and flavoring agents, are often inadequate for highly bitter substances. There is a need for compounds that effectively reduce or eliminate the perception of bitterness by modulating bitter taste receptor activity. This invention provides sophorolipid-containing compositions and methods that reduce bitter taste and allow sugar reduction while maintaining or enhancing sweet flavor.
Claims Coverage
The patent contains two independent claims focused on methods involving sophorolipids for reducing sugar content or intake.
Method of reducing sugar in edible compositions using sophorolipids
A method of reducing the amount of sugar in an edible composition by replacing sugar with an effective amount of at least one sophorolipid selected from C16-SL, C18-SL, C18:1-SL, and mixtures thereof, optionally with a carrier.
Method of reducing sugar intake in a subject via sophorolipid substitution
A method of reducing sugar intake of a subject by replacing sugar used in preparing an edible composition with an effective amount of at least one sophorolipid selected from C16-SL, C18-SL, C18:1-SL, and mixtures thereof, optionally with a carrier.
The independent claims focus on methods using specific sophorolipids to replace sugar in edible compositions to reduce sugar content and sugar intake in subjects, providing sugar reduction solutions while maintaining palatability.
Stated Advantages
Sophorolipids modulate and reduce the perception of bitter taste in edible compositions containing bitter tastants.
Sophorolipids provide a sweet taste and can enhance sweet flavor, enabling reduction or replacement of sugar in compositions.
The invention allows substantial reduction of bitter taste, up to complete elimination, improving palatability of foods, pharmaceuticals, and consumer products.
Documented Applications
Edible compositions including food products containing bitter tastants and sophorolipids to reduce bitterness.
Pharmaceutical compositions comprising bitter pharmaceutically active or inactive ingredients and sophorolipids for bitter taste masking.
Consumer products comprising bitter tastants and sophorolipids for reducing bitterness.
Methods of preparing foods, consumer products, or pharmaceuticals containing sophorolipids to reduce bitter taste.
Methods for reducing sugar content in edible compositions by partial or full substitution with sophorolipids.
Methods for reducing sugar intake of subjects by consumption of edible compositions with sophorolipid substitution.
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