	US 12,389,929 B2
	Bitter taste masking of peptides
Thrandur Helgason, Illertissen (DE); Selina Marz, Illertissen (DE); and Jochen Kutscher, Illertissen (DE)
Assigned to BASF SE, Ludwigshafen Am Rhein (DE)
Appl. No. 17/288,290
Filed by BASF SE, Ludwigshafen am Rhein (DE)
PCT Filed Aug. 30, 2019, PCT No. PCT/EP2019/073201 § 371(c)(1), (2) Date Apr. 23, 2021, PCT Pub. No. WO2020/083545, PCT Pub. Date Apr. 30, 2020.
Claims priority of application No. 18202790 (EP), filed on Oct. 26, 2018.
Prior Publication US 2021/0368838 A1, Dec. 2, 2021
Int. Cl. A23L 27/21 (2016.01); A23L 27/00 (2016.01)

CPC A23L 27/215 (2016.08) [A23L 27/84 (2016.08); A23L 27/86 (2016.08)]

3 Claims

1. Method for masking a bitter taste of a peptide comprising

mixing a peptide, and a reducing sugar selected from the group consisting of glucose, fructose, maltose, lactose, galactose, cellobiose, glyceraldehyde, ribose, xylose and mannose,

heating the mixture to perform a Maillard reaction between both components, wherein the Maillard reaction is performed at a temperature between 55 and 90° C. for 20 to 120 minutes, and spray drying the mixture to obtain powder;

wherein the peptide and the reducing sugar are used in a molar ratio of reducing sugar to peptide of from 1.1 to 1.7;

wherein the mixture is heated up to a Gardner increase of below 6; and

wherein the peptidehas a molecular weight is between 650 and 2400 Da.