New combination of Conservative components of Taste masked with cationic

摘要

Referring to a combination of a First Component antimicrobial cationic Surfactant derived from the condensation of dibasic amino acids and Esterified fatty acids of formula (1) and a Second Component such as Sucralose, Neohesperidin, beta Cyclodextrin, glicirrinato monoammonium, Chin Ol, Adenosine, among others, where formula (1),X - ion of the opposite sign of an inorganic or organic acid, preferably, BR -, CL - and HSO4 -; r1 is a linear alkyl Chain of a saturated fatty acid or hydroxy acid from 8 to 14 carbon Atoms linked to the Alpha Amino Group through a Union amidica; R2 is alkyl C1 - C18; R3 is a g Group (a), (b) or (c); n is an integer from 0 to 4.The Compound of formula (1) is the ethyl ester of arginine monohydrochloride Lauramide (LAE) and the ratio of the first Component to the second component is 1: 300 to 2000: 1. In This combination The Bitter Taste component of formula (1) is masked by the second component