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Tag: Cyclamate Sodium The present invention relates to the use of various ferulic acid amides as pungent compounds and aroma compounds having a heat-generating effect in preparations used in nutrition, oral hygiene or consumed for pleasure.Inventors:  Ley; Jakob Peter (Holzminden, DE), Krammer; Gerhard (Holzminden, DE), Muche; Sylvia (Holzminden, DE), Kindel; Gunter (Hoxter, DE), Rei.beta.; Ingo (Holzminden, DE) Assignee: Symrise GmbH & Co. KG (DE) Chewing gums containing the ferulic acid amides of the present invention generally contain a chewing gum base, that is to say a gum base becoming plastic during chewing, of sugars of various types, sugar substitutes, sweeteners, sugar alcohols, humectants, thickeners, emulsifiers, stabilizers and flavors.The preparations containing the ferulic acid amides of the present invention can be prepared in such a manner that the ferulic acid amides are incorporated as the substance alone, as a solution or in the form of a mixture with a solid or liquid carrier into the preparations consumed for nutrition or pleasure.To produce the preparations, the ferulic acid amides and if appropriate, other constituents of the preparation of the present invention can also be incorporated in advance into emulsions, into liposomes, for example starting from phosphatidyl choline, into microspheres, into nanospheres or else into capsules made of a matrix suitable for food and drinks, for example of starch, starch derivatives, other polysaccharides, natural fats, natural waxes or proteins, for example gelatin. The ferulic acid amides can be complexed in advance with suitable complexing agents, for example with cyclodextrins or cyclodextrin derivatives, preferably .beta.-cyclodextrin, and used in this form.Further constituents which can be used for the preparations of the present invention consumed for nutrition or pleasure are customary base materials, aids and additives for foods and drinks, for example water, mixtures of fresh or processed, plant or animal base materials or raw materials (for example raw, fried, dried, fermented, smoked and/or cooked meat, egg, bones, cartilage, fish, vegetables, fruits, herbs, nuts, vegetable or fruit juices or pastes or mixtures thereof), digestible or indigestible carbohydrates (for example sucrose, maltose, fructose, glucose, dextrins, amylose, amylopectin, inulin, xylans, cellulose), sugar alcohols (for example sorbitol), natural or hardened fats (for example tallow, lard, palm kernel fat, coconut fat, hardened vegetable fat), oils (for example sunflower seed oil, peanut oil, maize germ oil, olive oil, thistle oil, fish oil, soybean oil, sesame seed oil), fatty acids or their salts (for example potassium stearate), proteinogenic or nonproteinogenic amino acids and related compounds (for example taurine, creatine, creatinine), peptides, native or processed proteins (for example gelatin), enzymes (for example peptidases, glycosidases, lipases), nucleic acids, nucleotides, taste-modulating substances (for example sodium glutamate, 2-phenoxy-propionic acid, hydroxyflavanones), emulsifiers (for example lecithins, diacylglycerols), stabilizers (for example carageenan, alginate), preservatives (for example benzoic acid, sorbic acid), antioxidants (for example tocopherol, ascorbic acid), chelators (for example citric acid), organic or inorganic acidulants (for example malic acid, acetic acid, citric acid, tartaric acid, phosphoric acid), additional bitter substances (for example quinine, caffeine, limonin), sweeteners (for example saccharin, cyclamate, aspartame, neotame, neohesperidine dihydrochalcone, sucralose), mineral salts (for example sodium chloride, potassium chloride, magnesium chloride, sodium phosphates), substances inhibiting enzymatic browning (for example sulphite, ascorbic acid), essential oils, plant extracts, natural or synthetic colours or colour pigments (for example carotenoids, flavonoids, anthocyans, chlorophyll and derivatives thereof), spices, and odour compounds, synthetic, natural or nature-identical flavor and taste compounds.Preferably, the inventive preparations can also contain a flavor composition in order to round off and refine the taste and/or odor of the preparation. Suitable flavor compositions contain, for example, synthetic, natural or nature-identical flavor compounds and odor compounds, preferably other pungent or hot-tasting substances.The present invention further relates to the use of the preparations as semi-manufactured products for flavoring preparations fabricated therefrom as finished goods.The present invention further relates to the use of the preparations as odor, flavor or taste composition or as a seasoning mixture.