US 12,108,771 B2
Beverage compositions comprising water-soluble palm fruit bioactive complex/oil palm phenolics and palm fruit juice
Anthony J. Sinskey, Cambridge, MA (US); ChoKyun Rha, Cambridge, MA (US); T. G. Sambandan, Cambridge, MA (US); Ravigadevi Sambanthamurthi, Kajang (MY); Anastasia Artamonova, Cambridge, MA (US); Joseph De Angelo, Cambridge, MA (US); and Kevin Ohashi, Cambridge, MA (US)
Assigned to PHENOLAEIS MEXICO SAPI DE CV, Mexico City (MX)
Filed by PHENOLAEIS MEXICO SAPI DE CV, Mexico City (MX); and Anthony J. Sinskey, Cambridge, MA (US)
Filed on May 14, 2021, as Appl. No. 17/321,382.
Claims priority of provisional application 63/025,097, filed on May 14, 2020.
Claims priority of provisional application 63/025,090, filed on May 14, 2020.
Prior Publication US 2022/0039421 A1, Feb. 10, 2022
Int. Cl. A23F 5/46 (2006.01); A23L 27/00 (2016.01); A23L 27/12 (2016.01); A23L 33/105 (2016.01); A61K 36/889 (2006.01)
CPC A23F 5/465 (2013.01) [A23L 27/12 (2016.08); A23L 27/88 (2016.08); A23L 33/105 (2016.08); A61K 36/889 (2013.01); A23V 2002/00 (2013.01)] 13 Claims
OG exemplary drawing
 
1. A method for enhancing flavour profile of beverages comprising:
(A) increasing perceptibility of sweetness, increasing acidity, and decreasing astringent taste in beverages, and
(B) increasing perceptibility of floral and spice notes
wherein the method steps comprises: adding an effective flavour enhancing amount of water-soluble Palm Fruit Bioactive complex/Oil Palm Phenolics (wfPFBc/OPP) or their extracts into a beverage; and wherein the effective flavour enhancing amount is 1 to 5% of the beverage and wherein the effective flavour enhancing has polyphenol in a concentration of 20-80 mg per gram of wsPFBc/OPP or their extracts.