阅读说明：本技术 用于分离味道调节剂的方法 (Method for isolating taste modulators ) 是由 J·V·阳 于 2019-09-05 设计创作，主要内容包括：公开了一种分离味道调节剂组分的方法,该味道调节剂组分用于食品、饮品、营养品或药品。将粉状的基于水果或蔬菜的原料与天然的可食用的溶剂混合,以生产非均相混合物。使从所述混合物中分离出的液相与酸性离子交换树脂接触以螯合碱性的味道调节剂组分。然后用碱金属氢氧化物的稀水溶液处理所述树脂,以洗脱味道调节剂组分。通过温和加热进一步活化的味道调节剂组分,将其与维生素、香料和其他食品添加剂结合,并掺入与先前已知的味道调节剂相比具有改良的效果的水性、油基或粉基味道调节剂组合物中。(A method of separating a taste modulator component for use in a food, beverage, nutraceutical, or pharmaceutical product is disclosed. A powdered fruit or vegetable-based raw material is mixed with a natural edible solvent to produce a heterogeneous mixture. Contacting the liquid phase separated from the mixture with an acidic ion exchange resin to sequester the basic taste modifier component. The resin is then treated with a dilute aqueous solution of an alkali metal hydroxide to elute the taste modifier component. The further activated taste modifier component is combined with vitamins, flavors and other food additives by mild heating and incorporated into aqueous, oil-based or powder-based taste modifier compositions having improved efficacy over previously known taste modifiers.)

1. A method of isolating a taste modulator component for use in a food, beverage, nutraceutical, or pharmaceutical product, the method comprising:

(a) mixing a powdered fruit or vegetable-based material with a natural, edible solvent to produce a heterogeneous mixture;

(b) separating a liquid phase from the mixture of step (a);

(c) contacting the liquid phase from step (b) with an acidic ion exchange resin to sequester basic taste modifier components from the liquid phase; and

(d) treating the ion exchange resin with a dilute solution of an alkali metal hydroxide to elute the taste modulator component.

2. The method of claim 1, wherein the fruit or vegetable based material is selected from the group consisting of solanaceae, rutaceae, cucurbitaceae, cabbage, peanut, asparagus, soybean, chive and kale.

3. The process of claim 1 or claim 2, wherein the feedstock is rutaceae.

4. The method of claim 3, wherein the Rutaceae is selected from the group consisting of oranges, tangerines, Clemen minutissima, lemons, limes, grapefruits, bergamots, kumquats, capes, mulberries, bergamot fruits, poncirus indica, and deltoid oranges.

5. A process according to claim 1 or claim 2, wherein the feedstock is of the cucurbitaceae family.

6. The method of claim 5, wherein the cucurbitaceae is selected from the group consisting of cucumber, pumpkin, squash, zucchini, honeydew melon, hami melon, and watermelon.

7. The process according to claim 1 or claim 2, wherein the feedstock is of the solanaceae family.

8. The method according to claim 7, wherein said Solanaceae is selected from the group consisting of tomato, potato, eggplant, sweet pepper, hot pepper and tobacco.

9. The method according to any one of claims 1 to 8, wherein the natural, edible solvent is selected from the group consisting of water, ethanol, acetic acid, glycerol and mixtures thereof.

10. The process of any one of claims 1 to 9, wherein the heterogeneous mixture from step (a) or the liquid phase from step (b) is cooled at a temperature in the range of 0 ℃ to 10 ℃ for 4 to 96 hours.

11. The process of any one of claims 1 to 10, wherein the liquid phase of step (b) is separated by decantation, filtration, centrifugation, or a combination thereof, prior to contacting the liquid phase with the ion exchange resin in step (c).

12. The process of any one of claims 1 to 11, wherein the ion exchange resin is a sulfonic acid resin.

13. The process according to any one of claims 1 to 12, wherein the taste modifier component is diluted with water, heated at a temperature in the range of 50 ℃ to 120 ℃ and combined with vitamins, spices or another food additive in any desired order to produce an aqueous taste modifier composition.

14. The method of claim 13, wherein the aqueous taste modulator composition is pasteurized.

15. The method according to claim 13 or claim 14, wherein the aqueous taste modulator composition comprises 0.5 to 50 wt% of the taste modulator component.

16. The method according to any one of claims 13 to 15, wherein the flavor is vanillin or vanillin.

17. The method of any one of claims 13-16, wherein the vitamin is vitamin C.

18. The method of any one of claims 1 to 12, wherein the taste modifier component is concentrated to remove part or all of the water and the resulting concentrate is combined with edible oil and vitamins, spices or another food additive to produce an oil-based taste modifier composition.

19. The method of claim 18, wherein the edible oil is selected from the group consisting of corn oil, canola oil, olive oil, peanut oil, palm oil, sesame oil, grape seed oil, cottonseed oil, coconut oil, vegetable oil, safflower oil, soybean oil, sunflower oil, and combinations thereof.

20. A method according to claim 18 or claim 19, wherein the taste modifier component is concentrated in vacuo at a temperature in the range of 50 ℃ to 90 ℃.

21. The method of any one of claims 1 to 12, wherein the taste modulator component is concentrated to remove some or all of the water, the resulting concentrate is mixed with a food-grade or beverage-grade emulsifier to form an emulsion, and the emulsion is spray-dried to produce a powder-based taste modulator composition.

22. The method of claim 21, wherein the taste modifier component is concentrated in vacuo at a temperature in the range of 50 ℃ to 90 ℃.

23. The method of claim 21 or claim 22, wherein the emulsion or the powder-based taste modulator composition is combined with a vitamin, a fragrance, or another food additive.

24. The method according to any one of claims 21 to 23, wherein the feedstock is citrus-based and the emulsifier is gum arabic.

25. The process of any one of claims 21 to 24, wherein the emulsion is subjected to two or more stages of spray drying at a temperature range of 80 ℃ to 220 ℃.

26. A taste modifier component produced by the method of any one of claims 1 to 12.

27. An aqueous taste modifier composition prepared by the method of any one of claims 13 to 17.

28. An oil-based taste modifier composition prepared using the method of any one of claims 18 to 20.

29. A powder-based taste modulator composition prepared using the method of any one of claims 21 to 25.

30. A food or beverage product comprising the aqueous taste modulator composition of claim 27, the oil-based taste modulator composition of claim 28, or the powder-based taste modulator composition of claim 29.

31. The composition of claim 30 comprising from 0.1 to 1000% by weight of an aqueous, oil-based or powder-based taste modulator composition, based on the amount of the taste modulator composition relative to the amount of compound or composition present in the food or beverage product that imparts an off-taste.

32. A nutraceutical or pharmaceutical composition comprising the aqueous taste modulator composition of claim 27, the oil-based taste modulator composition of claim 28, or the powder-based taste modulator composition of claim 29.

33. The composition of claim 32 comprising from 0.1 to 1000% by weight of an aqueous, oil-based or powder-based taste modulator composition, based on the amount of the taste modulator composition relative to the amount of compound or composition present in the nutraceutical or pharmaceutical composition that imparts an off-taste.

Technical Field

The present invention relates to taste modulators and methods of isolating the same. The taste modulator is used to prevent off-tastes in foods, drinks, nutraceuticals and pharmaceuticals.

Background

Humans have an inherent aversion to the unpleasant taste of certain foods, even those that are beneficial to our health, such as raw vegetables. The off-tastes are applicable to a variety of unpleasant tastes including pungent (sharp), sour (acidic), strong (tart), rancid (sour), spicy (biting), non-sweet, pungent (tangy) or strong. Taste buds on the tongue and in the mouth enable us to distinguish sweet, sour, salty, bitter or tasty tastes.

Traditional approaches to deter the off-taste of certain food and beverage products have relied on masking strategies such as the addition of sweeteners, preservatives or other synthetic additives. Drugs are no exception; for the best reason, "bitter drugs that are difficult to swallow" have long been a word of moral diversion.

Less commonly, taste modifiers derived from natural sources have been found. For example, U.S. publication No. 2018/0092375 describes edible dip-condiment compositions comprising a cucumber extract-based taste modifier, as well as a flavor and two lactose-based components. The taste modifier was obtained by mixing cucumber, ethanol and water under high shear conditions, filtering the mixture, and briefly heating the filtrate at 155 ℉. The taste modulators prepared in this way are effective, but there is still room for improvement, in particular for preparing taste modulators with greater efficacy.

Disclosure of Invention

In one aspect, the invention relates to a method of isolating a taste modulator component for use in a food, beverage, nutraceutical, or pharmaceutical product. The method comprises four steps. First, a powdered fruit or vegetable-based raw material is mixed with a natural edible solvent to produce a heterogeneous mixture. The liquid phase is then separated from the heterogeneous mixture. Next, the separated liquid phase is contacted with an acidic ion exchange resin to sequester the basic taste modifier component from the liquid phase. The ion exchange resin is then treated with a dilute solution of an alkali metal hydroxide to elute the taste modulator component. The taste modulator component is also useful in the production of aqueous, oil-based and powder-based taste modulator compositions.

In some aspects, the taste modifier components are diluted with water, heated at a temperature in the range of 50 ℃ to 120 ℃, and mixed with vitamins, flavors, or another food additive in any desired order for producing an aqueous taste modifier composition.

In other aspects, the taste modifier component is concentrated to remove some or all of the water, and the resulting concentrate is combined with an edible oil and vitamins, flavors, or another food additive to produce an oil-based taste modifier composition.

In other aspects, the taste modulator component is concentrated to remove some or all of the water, the resulting concentrate is mixed with a food-grade or beverage-grade emulsifier to form an emulsion, and then the emulsion is spray-dried to produce a powder-based taste modulator composition. Vitamins, flavors or other food additives are mixed with the emulsion or powder based flavor modulator composition to be spray dried.

In some aspects, the water removal concentration is performed in vacuo at a temperature in the range of 50 ℃ to 90 ℃.

In a preferred aspect, the fruit or vegetable-based raw material is derived from Cucurbitaceae (Cucurbitaceae) plants, including cucumbers, squash, zucchini, pumpkins, honeydew melons, hami melons, watermelons, and other similar plants.

In another preferred aspect, the raw material for the fruit or vegetable is from Solanaceae (Solanaceae) plants, including tomatoes, potatoes, eggplants, sweet peppers, tobacco and other similar plants.

In another preferred aspect, the fruit or vegetable-based raw material is derived from Rutaceae (Rutaceae) plants, including oranges, tangerines, clementines, lemons, limes, grapefruits, chevrons (citrons), kumquats (kumquats), tangerines (orangeberry), pistachios (clymenia), bergamots (white spot), trifolium indicum (bael), and delhi tangerines (sudachi), and other similar plants.

In another preferred aspect, the heterogeneous mixture or the liquid phase separated from the heterogeneous mixture is cooled at a temperature in the range of 0 ℃ to 10 ℃ for 4 to 96 hours.

In other aspects, the invention includes taste modulator components and aqueous, oil-based or powder-based taste modulator compositions prepared using these methods.

The invention also includes food, beverage, nutraceutical, and pharmaceutical products comprising aqueous, oil-based, or powder-based taste modulator compositions.

The efficacy of the taste modulators can be enhanced by carrying out the process steps which involve isolating the taste modulators in a more concentrated form than before by ion exchange. Surprisingly, the effectiveness of the flavour modifier component is further improved by at least briefly heating to 50 ℃ to 120 ℃, in particular from 50 ℃ to 90 ℃.

Detailed Description

A.Isolation of taste modifier Components

In one aspect, the invention relates to a method of isolating a taste modulator component for a food, beverage, nutraceutical, or pharmaceutical product. In a first step, a powdered fruit or vegetable-based raw material is mixed with a natural edible solvent to produce a heterogeneous mixture.

1.Raw material based on fruit or vegetable

Many fruit or vegetable based raw materials contain useful amounts of components that can be used as taste modifiers. Including, for example, members of the solanaceae family, members of the rutaceae family, members of the cucurbitaceae family, herbs, spices, cabbage, peanut, asparagus, soybean, chives and kale. In a preferred aspect, the starting material is a rutaceae, particularly orange, tangerine, mandarin orange, citrus reticulata, lemon, lime, grapefruit, bergamot, kumquat, tangerines, coleus, bergamot, poncirus indica, deltoid, etc. In another preferred aspect, the starting material is a cucurbitaceae, in particular a cucumber, pumpkin, squash, zucchini, honeydew melon, hami melon or watermelon. In another preferred aspect, the starting material is a solanaceae, in particular tomato, potato, eggplant, sweet pepper, capsicum or tobacco. Many suitable fruit or vegetable based plants are from the cucurbita genus and are classified as pumpkin (c.maxima), pumpkin (c.moschata), pumpkin (c.pepo) or squash (c.argyrosperma). In another preferred aspect, the starting material is from the solanaceae family. In another preferred aspect, the starting material is from the family Rutaceae.

In a preferred aspect, the skins (skins), rinds (rings) or pericarps (peels) of fruit or vegetable based material are used alone or with the remainder of the fruit or vegetable. Thus, in some aspects, the peel or pericarp comprises at least 30%, at least 40%, or at least 50% by weight of the fruit or vegetable-based material.

2.Natural edible solvent

Combining the above materials with natural edible solvent. Suitable natural edible solvents include, for example, water, ethanol, dilute acetic acid (e.g., vinegar), glycerol, and mixtures thereof. In a preferred aspect, an aqueous mixture containing small amounts of ethanol, acetic acid, glycerol, or combinations thereof is used as the edible solvent. Preference is given to aqueous ethanol mixtures which contain from 10 to 70% by weight of ethanol, from 30 to 60% by weight of ethanol or from 45 to 55% by weight of ethanol.

3.Method

The fruit or vegetable based material (or any combination of fruit and/or vegetable materials) is comminuted by any suitable method. In some aspects, the comminuting is performed prior to mixing the raw materials with the natural edible solvent, although in other aspects it may be desirable to mix the raw materials with some or all of the solvent prior to comminuting the mixture. This may be accomplished by crushing, chopping, milling, high shear mixing, blending, or any combination of these or similar techniques for reducing particle size. The product resulting from this initial step is a heterogeneous mixture of comminuted starting material and natural edible solvent.

In a second step, the liquid phase is separated from the heterogeneous mixture. This may be accomplished by any suitable technique, including decantation, filtration, conventional centrifugation, liquid-liquid centrifugation, or a combination of these methods. The washed solids are typically rinsed with water or an aqueous mixture containing more natural edible solvents prior to processing the solids. The liquid phase, which in preferred aspects comprises clear water, is generally suitable for the next step without further treatment.

In some aspects, the heterogeneous mixture from the first step, the separated liquid phase from the second step, or both are cooled, preferably at a temperature in the range of 0 ℃ to 10 ℃ for 4 to 96 hours or 6 to 24 hours, prior to further treatment by ion exchange.

Contacting the separated liquid phase with an acidic ion exchange resin, which separates one or more taste modifier components from the liquid phase. The taste modifier actives are believed to be primarily basic in nature and they adsorb on the resin. Suitable ion exchange resins are strong or weak acid resins, preferably strong acid resins having a polymer backbone (e.g., crosslinked polystyrene) and sulfonic, phosphonic or carboxylic acid groups. The resin is preferably non-neutralized, although in certain aspects, partially neutralized resins may be suitable. Suitable resins are commercially available, and include, for example15，36，1200，A 50W series resin, wherein the resin is a mixture of,IR-120 (containing-SO)₃Strongly acidic resins of H groups, products of dow chemistry);IRC-50S，IRC-50, andMAC-3 (weakly acidic resin containing-COOH groups, Dow chemical); and DIAION^TMResins (weakly acidic resins containing an acrylic or methacrylic polymer backbone and-COOH groups, products of mitsubishi chemistry), and the like.

The separated liquid may be contacted with the acidic ion exchange resin in any convenient manner. In some aspects, it may be desirable to pass the separated liquid phase through a column containing the resin. In other aspects, a fixed, oscillating, or rotating resin flat bed may be more practical. Typically, the residence time of the liquid on the bed is sufficient to sequester the relatively basic taste modifier components in the separated liquid to the resin. In some aspects, it may be desirable to use pH measurements or some other suitable means to detect when the resin has been saturated with alkaline components and is no longer able to sequester other taste modifier components.

The taste modifier component may be eluted or released from the acidic ion exchange resin by treating the resin with a dilute aqueous solution of an alkali metal hydroxide, particularly a 1% to 10%, or 2% to 5% aqueous solution of sodium hydroxide or potassium hydroxide. This results in an aqueous mixture that is alkaline and contains the taste modifier component in a relatively concentrated form. In a preferred aspect, the aqueous taste modifier component is neutralized with ascorbic acid (vitamin C), acetic acid, citric acid, or a combination thereof. In some cases, the resulting material may be further concentrated by ultrafiltration, membrane evaporation, or other known techniques.

Ion exchange resins will typically be contacted with dilute aqueous solutions of mineral acids, such as hydrochloric acid, to regenerate sulfonic, phosphonic or carboxylic acid groups. After such treatment, the resin can be reused to sequester additional taste modifier components as previously described.

In some aspects, the taste modifier component obtained by ion exchange is heated at a temperature in the range of 50 ℃ to 120 ℃, 50 ℃ to 90 ℃, or 60 ℃ to 85 ℃ before or after any subsequent dilution, and then cooled to room temperature. Typically, the taste modifier component is gradually heated to the desired maximum temperature and held at that temperature for a short period of time, preferably at least 1 minute, typically 1 to 20 minutes or 2 to 10 minutes. We have surprisingly found that this brief heating step enhances the efficacy of the resulting taste modulator concentrate. It is often desirable to package the product immediately after it has cooled to room temperature. Herein, "cooling" refers to active cooling, or in a preferred aspect, cooling the heated taste modulator component to room temperature.

B.Preparation of taste modifier composition

1.Aqueous taste modifier composition

In some aspects, the (neutralized or non-neutralized) taste modifier components are diluted with water in any desired order, heated at a temperature in the range of 50 ℃ to 120 ℃, 50 ℃ to 90 ℃, or 60 ℃ to 85 ℃, and used in combination with vitamins, flavors, or other food additives to produce an aqueous taste modifier composition. Suitable other food additives include, for example, acidulants, anti-foaming agents, anti-oxidants, colorants, flavoring agents, foaming agents, herbs, humectants, preservatives, flavorings (flavors), thickeners, and the like. In some aspects, the aqueous taste modulator composition comprises 0.5 to 50% by weight of the taste modulator component. Among the flavors, vanilla extract, vanilla paste, vanilla powder or pure vanillin may be used, and these are preferred. Vitamin C is a preferred vitamin additive. Of course, other flavors or vitamins can be included, the choice of which will depend on the intended end product.

In some aspects, oil-based taste modulator compositions are produced. The taste modifier component is concentrated to remove some or all of the water and the resulting concentrate is mixed with edible oil and vitamins, spices, or another food additive to produce an oil-based taste modifier composition. Suitable edible oils include, for example, corn oil, canola oil, olive oil, peanut oil, palm oil, sesame oil, grape seed oil, cottonseed oil, coconut oil, vegetable oil, safflower oil, soybean oil, sunflower oil, and combinations thereof. In some aspects, the taste modulator component is concentrated under vacuum at a temperature in the range of 50 ℃ to 90 ℃ or 60 ℃ to 85 ℃.

In some aspects, the oil-based taste modulator composition is a water-soluble emulsion. Such emulsions are prepared by combining a concentrate of the eluted taste modifier components with oil and gum arabic or starch. When the combined ingredients are subjected to high pressure homogenization or similar high intensity mixing techniques, water-soluble emulsions may be prepared by the addition of emulsifiers (suitable examples are described below) and ester gums or other weighting agents (i.e., substances effective to increase the density of the oil-soluble portion of the taste modulator composition).

3.Powder-based taste modulator compositions

In some aspects, powder-based taste modulator compositions are produced. The taste modifier component is concentrated to remove some or all of the water, the resulting concentrate is mixed with a food-grade or beverage-grade emulsifier to form an emulsion, and the emulsion is then spray-dried to produce a powder-based taste modifier composition, which is preferably water-soluble. In some aspects, the taste modulator component is concentrated under vacuum at a temperature in the range of 50 ℃ to 90 ℃ or 60 ℃ to 85 ℃. Suitable food-grade or beverage-grade emulsifiers are known in the art. Including, for example, gum arabic, honey, modified food starches, lecithin, soy lecithin, mustard, and the like, and combinations thereof. Preferably gum arabic. In some aspects, the emulsion or powder based taste modulator composition is combined with a vitamin, a flavor, or another food additive. In some aspects, the starting material is citrus-based and the emulsifier is gum arabic. In some aspects, the emulsion is subjected to two or more stages of spray drying. In other aspects, the emulsion is spray dried at a temperature in the range of 80 ℃ to 220 ℃ or 100 ℃ to 210 ℃.

The present invention includes aqueous, oil-based or powder-based taste modulator compositions produced using the above-described methods. In some aspects, the aqueous, oil-based, or powder-based taste modulator composition is pasteurized. This typically involves heating the taste modulator composition before or after packaging to eliminate potential pathogens, prolong storage stability, or both.

Also included are food, beverage, nutraceutical, and pharmaceutical products that include aqueous, oil-based, or powder-based taste modulator compositions.

Many beverages, particularly beverages containing caffeine, vitamins or other functional ingredients, may be more bitter than otherwise desired, and may benefit from inclusion of the taste modulator compositions of the present invention. Drinks include alcoholic drinks (beer, wine, spirits) and non-alcoholic drinks (coffee, tea, energy drinks, vegetable juices) as well as novelty items such as alcoholic ice cubes. Suitable food products include traditional food for humans, nutritional supplements, pet food, livestock feed, and the like. Exemplary food products include food products using sugar substitutes, such as baked goods (biscuits, cakes, pies, donuts), candies, and the like. For nutritional foods or pharmaceuticals where the active ingredient may be very bitter, a greater proportion of the taste modifier composition may be required. Some examples include cough syrups, herbal tinctures, soft candies, drops or suckers (suckers), and the like.

The amount of taste modulator composition required for a particular use will depend on a number of factors known to those skilled in the art, including the nature of the compound or composition that imparts an off-taste, the nature and concentration of the taste modulator component in the taste modulator composition, the proportion of taste modulator composition that is tolerable in a food, beverage, nutraceutical, or pharmaceutical product, and other considerations. Table 1 below provides suggested usage amounts of some common compounds or components that impart an off-taste to a food, beverage, nutraceutical, or pharmaceutical product. The total amount used will depend on the concentration of the compound or composition that gives an off-taste.

Typically, the food or beverage product will contain from 0.1 to 1000 wt.%, or from 0.5 to 200 wt.%, or from 2 to 100 wt.% of the aqueous, oil-based, or powder-based taste modulator composition, based on the amount of taste modulator composition relative to the amount of compound or composition that gives an off-taste in the food or beverage product.

Typically, a nutraceutical or pharmaceutical product will contain from 0.1 to 1000 wt.%, or from 0.5 to 200 wt.%, or from 2 to 100 wt.% of an aqueous, oil-based, or powder-based taste modulator composition, based on the amount of taste modulator composition relative to the amount of compound or composition that gives an off-taste in the nutraceutical or pharmaceutical product.

To illustrate, a 12 ounce (355mL) sugar-free energy drink containing 110mg caffeine was investigated. According to Table 1, the amount of taste modifier composition required is about 35% by weight (or 38mg taste modifier/110 mg caffeine) based on the relative amounts of the taste modifier components and caffeine.

The following examples merely illustrate the invention; those skilled in the art will recognize many variations that are within the spirit of the invention and scope of the claims.

Isolation of taste modulators: general procedure

Component A

The skin and flesh of cucumber (45.4kg) of Cucurbitaceae family are ground, immersed in an aqueous ethanol solution (50 wt% ethanol, 3785L), and refrigerated at 2 deg.C for 24 h. The heterogeneous mixture was filtered (11 μm filter paper), and/or centrifuged to separate the liquid phase. The liquid phase is passed through a strongly acidic ion exchange column to sequester the basic components from the liquid phase. Dilute aqueous potassium hydroxide (5% KOH) was passed through the column to liberate the basic component. The amount of recovered aqueous taste modifier mixture was about 1.1 kg.

Component B

Deionized water (94.9 wt%) was mixed with ascorbic acid (vitamin C, 5.0 wt%) and a pure natural antimicrobial (0.1 wt%).

Component C

Deionized water (95.0 wt%) was mixed with the plant extract (about 5 wt%) and small amounts of other flavors.

Final mixing

Components a (2.6 wt%), B (6.0 wt%) and C (5.0 wt%) were combined with deionized water (86.4 wt%) and mixed in a mixing tank with moderate stirring. The mixture was slowly heated to 68 ℃ for about 5 minutes, then rapidly cooled to room temperature and packaged.

The resulting product performs particularly well as a taste modulator, especially when compared to conventional taste modulators prepared without using ion exchange and without heating the isolated concentrate to 50 ℃ to 120 ℃.

Table 1 shows the recommended amounts of aqueous, oil-based or powder-based taste modulator compositions based on experimental field testing. The skilled artisan will appreciate that the amounts used will be selected by the product formulator to be widely varied depending on the nature and content of the product.

The above examples are meant to be illustrative only; the appended claims define the invention.