US 12,317,911 B2
Flavor compositions and screening methods for identifying the same
Thomas Hofmann, Neufahrn (DE); Mathias Salger, Ulm (DE); and Timo Stark, Kranzberg (DE)
Assigned to MARS, INCORPORATED, McLean, VA (US)
Appl. No. 16/982,988
Filed by MARS, INCORPORATED, McLean, VA (US)
PCT Filed Mar. 20, 2019, PCT No. PCT/US2019/023237
§ 371(c)(1), (2) Date Sep. 21, 2020,
PCT Pub. No. WO2019/183265, PCT Pub. Date Sep. 26, 2019.
Claims priority of provisional application 62/645,435, filed on Mar. 20, 2018.
Prior Publication US 2021/0000152 A1, Jan. 7, 2021
Int. Cl. A23L 27/22 (2016.01); A23G 1/44 (2006.01); A23L 27/00 (2016.01); C01D 3/04 (2006.01)
CPC A23L 27/22 (2016.08) [A23G 1/44 (2013.01); A23L 27/82 (2016.08); C01D 3/04 (2013.01)] 8 Claims
OG exemplary drawing
 
1. A method of increasing a saltiness intensity in a food product comprising admixing the food product with a flavor composition comprising at least two peptides
selected from the group consisting of proline-valine (Pro-Val), valine-proline (Val-Pro), arginine-proline (Arg-Pro), proline-lysine (Pro-Lys), lysine-proline (Lys-Pro),
wherein the flavor composition peptide is present at a concentration of from about 0.1 ppb to about 1000 ppb in the admixture.