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Patent Pick: Fresh-pressed Polyphenol Flavor Enhancer

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Takasago has squeezed massive amounts of innovation into the lowest levels of flavor enhancers to produce big effects in small amounts.

Flavor improving agent
U.S. Patent 9295276
Publication date: March 29, 2016
Assignee: Takasago International Corp.

According to these inventors, methods for improving the flavor of food using fruits, fruit juices, fruit juice ingredients and the like are well-known. However, the foods used are limited, the production process is complicated, or the flavor-improving effect is insufficient. As such, there is a market need for a flavor-improving agent that can exhibit effects even in small amounts, giving almost no taste or smell, is highly safe, produced at a low cost and can be widely used in various food and beverages. This patent describes such an agent.

Specifically disclosed is a fraction derived from fruit juice or squeeze as a flavor enhancer. Its substance ratio of polyphenols to saccharides—the latter after acid hydrolysis of the fraction—is 0.1 to 10; even more preferably 1 to 100. Such fractions are obtained by a fruit juice or squeeze absorbed onto a synthetic resin adsorbent, then the adsorbed components eluted by a solvent; or by extracting fruit juice or squeeze with ethanol.

Further, the described flavor-improving agent suppresses the sourness, bitterness and astringency of foods and beverages, reducing harsh taste, contributing to a juice-like feel and contributing to a richness. In addition to foods and beverages, the agent can also be added to pharmaceutical products or oral care, as well as to flavor compositions.

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