METHOD FOR INCREASING TASTE ATTRACTIVENESS OF EDIBLE COMPOSITIONS

摘要

1. A method of increasing the palatability of an edible composition, comprising combining an edible composition with a palatability enhancing amount of one or more alkanolamides of fatty acids to produce an edible composition having increased palatability. The method according to claim 1, wherein the fatty acid alkanolamide is fatty acid ethanolamide. The method according to claim 1, wherein the fatty acid alkanolamide is N-acyl fatty acid ethanolamide. The method according to claim 1, wherein the fatty acid alkanolamide is a hydrolysis resistant analog of the fatty acid alkanolamide. The method of claim 1, wherein the fatty acid ethanolamide is N-oleoyl-ethanolamide. The method according to claim 1, wherein the fatty acid alkanolamide is (Z) - (R) -9-octadecenamide, N- (2-hydroxyethyl, 1-methyl). The method of claim 1, wherein the edible composition and the fatty acid alkanolamides are combined by topical application of the fatty acid alkanolamides to the edible composition. The method according to claim 1, wherein the edible composition and fatty acid alkanolamides are combined by uniformly distributing fatty acid alkanolamides in the edible composition. The method according to claim 1, wherein the edible composition and fatty acid alkanolamides are combined by heterogeneous distribution of fatty acid alkanolamides in the edible composition. The method according to claim 1, wherein the fatty acid alkanolamides comprise from about 0.0001 to 20% of the edible composition having enhanced palatability. The method according to claim 1, in which the alkanolamides of fatty acids comprise from about 0.001 to 20% of the edible composition having an increased palatability