TASTE ATTRACTIVENESS AMPLIFIERS AND METHODS FOR IMPROVING TASTE ATTRACTIVENESS

摘要

1. An amplifier of palatability, containing at least one animal digest and at least one surfactant in amounts that are effective to improve the palatability of edible compositions. ! 2. The palatability enhancer according to claim 1, containing at least one non-ionic surfactant, which optionally contains alkylpolyoxyethylene, a copolymer of polyethylene oxide and polypropylene oxide, alkyl glucoside or polyglucoside, fatty alcohol; mono-, di- or triethanolamine cocamide, lecithin derivative, fatty acid ester of propylene glycol, fatty acid ester of glycerol, fatty acid ester of polyglycerol, fatty acid ester of polyoxyethylene glycerol, ester of fatty acid and sorbitan, fatty acid ester of polyoxyethylene sorbitan, ester fatty acid and polyoxyethylene sorbitol, fatty acid ester of polyethylene glycol, polyoxyethylene castor oil or hydrogenated polyoxyethylene castor oil, polyethylene oxide alkyl ester, polyoxyethylene phytosterol, alkyl minutes ester copolymer polyethylene oxide and polypropylene oxide or polyethylene oxide derivatives of lanolin, lanolin alcohol, or beeswax. ! 3. The palatability enhancer according to claim 1, comprising a non-ionic ester of a fatty acid and polyoxyethylene sorbitan; in which the nonionic surfactant is optionally a polyoxyethylene sorbitan monooleate. ! 4. The palatability enhancer of claim 1, wherein the animal digest comprises beef, pork, poultry, lamb, fish, or any combination thereof. ! 5. The palatability enhancer according to claim 1, containing from about 0.05% to 10% surfactant and from about 90% to about 99.95% animal digest