Method of altering and improving taste characteristics of edible consumables with monomeric or oligomeric polyphenolic compounds
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United States of America Patent
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Issued Date -
Jan 3, 2002
app pub date -
Jan 22, 2001
filing date -
Jan 24, 2000
priority date (Note) -
Abandoned
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Abstract
This invention is directed to a method of modifying or altering the taste and/or flavor characteristics, such as aromatics, blendedness, creaminess, mouthfeel, fullness, saltiness, sourness, bitterness, onset of initial flavor perception or alcohol perception, of edible consumables, especially brown foods, dairy products, citrus, alcoholic beverages, dietetic foods, low fat foods and fat-free foods, by incorporating in such foods or beverages an effective amount of a polyphenolic material selected from (a) a monomeric polyphenol, (b) an oligomeric polyphenol, (c) a mixture of monomeric and oligomeric polyphenolic materials and (d) a mixture of any or all of said polyphenolic materials with a polymeric polyphenolic material.
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