TECHNICAL FIELD
[001] The subject matter described herein, in general, relates to taste enhancer compositions, and in particular relates to taste enhancer compositions imparting a salt enhancing effect.
BACKGROUND OF INVENTION
[002] The taste of salt is largely defined as the taste of sodium chloride. In addition to improving the food acceptability, taste perception also helps in the physiological regulation of intake of sodium and other salts, essential for maintaining the body's water balance and blood circulation (Chaudhari and Roper, J. Cell Biol. Vol. 190 No. 3; 285-296;2010). Salt is important not only as a flavoring agent but also for its functionality as a food ingredient. While sodium is an important food ingredient, studies suggest a significant role of sodium in increased hypertension risk, which has led to various regulations mandating the reduction of dietary sodium intake. [003] Although salt substitutes, such as potassium chloride, have been evaluated as approaches to reduce sodium intake, most of these approaches are impacted by unpleasant after-taste. Various attempts have been used in the prior art to reduce salt intake, in addition to providing an overall acceptable palatability. For example, US 4243691 discloses a sodium-free salt substitute which comprises a 5'-nucleotide component, an amino acid mixture, a sugar component, potassium phosphate, and potassium chloride. US4340614 discloses a stringently sodium-restricted dietetic salt, consisting of a mixture of from 60 to 85% by weight of potassium chloride, from 10 to 30% by weight of potassium adipate, from 2 to 5% by weight of potassium tartrate, from 0.5 to 2% by weight of potassium glutamate, from 0.5 to 2% by weight of adipic acid and a total of from 0.004 to 0.06% by weight of potassium inosate and/or potassium guanylate. US5897908 discloses a physical mixture which consists

essentially of compositions of lysine monohydrochloride and potassium chloride alone or admixed with small amounts of succinic acid, weight ratios, and which has a salty taste comparable to table salt (sodium chloride).
[004] Although literature discloses the use of compositions which provide a saltiness enhancing effect, while using reduced sodium content, most of such conventional compositions are associated with drawbacks such as poor palatability or poor consumer satisfaction of food products. Therefore, there exists a need to develop taste enhancer composition which enhances saltiness with a reduced sodium content that can overcome the drawbacks of the prior art.
SUMMARY OF THE INVENTION
[005] In an aspect of the present invention, there is provided a taste enhancer composition comprising: a) sodium chloride; and b) licorice extract, wherein sodium chloride to the licorice extract weight ratio is in the range of 600:1 to 990:1. [006] In another aspect of the present invention, there is provided a process for preparing a taste enhancer composition comprising: a) sodium chloride; and b) licorice extract, wherein sodium chloride to the licorice extract weight ratio is in the range of 600:1 to 990:1, said process comprising: (i) obtaining sodium chloride; (ii) obtaining licorice extract; and (iii) contacting sodium chloride and the licorice extract, to obtain the composition.
[007] In yet another aspect of the present invention, there is provided a food composition comprising: (a) a food product; and (b) a taste enhancer composition, wherein the food product to the taste enhancer composition weight ratio is in a range of 98:2 - 99.5:0.5, said taste enhancer composition comprising: (i) sodium chloride; and (ii) licorice extract, wherein sodium chloride to the licorice extract weight ratio is in the range of 600:1 to 990:1.
[008] These and other features, aspects, and advantages of the present subject matter will be better understood with reference to the following description and appended

claims. This summary is provided to introduce a selection of concepts in a simplified form. This summary is not intended to identify key features or essential features of the claimed subject matter, nor is it intended to be used to limit the scope of the claimed subject matter.
BRIEF DESCRIPTION OF THE DRAWINGS
[009] The detailed description is described with reference to the accompanying figures.
The same numbers are used throughout the drawings to reference like features and
components.
[010] Figure 1 represents graphical data of hedonic scores of saltiness for the control
and test samples, in accordance with an embodiment of the present disclosure.
[Oil] Figure 2 represents graphical data of hedonic scores of saltiness and aftertaste for
the control and test samples, in accordance with an embodiment of the present
disclosure.
DETAILED DESCRIPTION OF THE INVENTION
[012]Those skilled in the art will be aware that the present disclosure is subject to variations and modifications other than those specifically described. It is to be understood that the present disclosure includes all such variations and modifications. The disclosure also includes all such steps, features, compositions, and compounds referred to or indicated in this specification, individually or collectively, and any and all combinations of any or more of such steps or features.
[013] For convenience, before further description of the present disclosure, certain terms employed in the specification, and examples are delineated here. These definitions should be read in the light of the remainder of the disclosure and understood as by a person of skill in the art. The terms used herein have the meanings recognized and known to those of skill in the art, however, for convenience and completeness, particular terms and their meanings are set forth below.

[014] The articles 'a', 'an' and 'the' are used to refer to one or more than one (i.e., to at least one) of the grammatical object of the article.
[015] The terms "comprise" and "comprising" are used in the inclusive, open sense, meaning that additional elements may be included. It is not intended to be construed as "consists of only".
[016] Throughout this specification, unless the context requires otherwise the word "comprise" and variations such as "comprising", will be understood to imply the inclusion of a stated element or step or group of element or steps but not the exclusion of any other element or step or group of element or steps.
[017] The term "including" is used to mean "including but not limited to". "Including" and "including but not limited to" are used interchangeably.
[018] Ratios, concentrations, amounts, and other numerical data may be presented herein in a range format. It is to be understood that such range format is used merely for convenience and brevity and should be interpreted flexibly to include not only the numerical values explicitly recited as the limits of the range, but also to include all the individual numerical values or sub-ranges encompassed within that range as if each numerical value and sub-range is explicitly recited. For example, a weight ratio of 600:1, 990:1, should be construed to include 600:1 and 990:1, and also include sub-ranges such as 601:1 to 989:1, 610:1 to 990:1, 601.5:1 to 989.5:1 and so on. [019] The term "at least one" is used to mean one or more and thus includes individual components as well as mixtures/combinations.
[020] For the purposes of the present disclosure, the term "at least one solvent" includes one or more solvent or mixtures of solvent.
[021] Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this disclosure belongs. Although any methods and materials similar or equivalent to those described herein can be used in the practice or testing of the disclosure, the preferred

methods, and materials are now described. All publications mentioned herein are incorporated herein by reference.
[022] The present disclosure is not to be limited in scope by the specific embodiments described herein, which are intended for the purposes of exemplification only. Functionally-equivalent products, compositions, and methods are clearly within the scope of the disclosure, as described herein.
[023] Conventionally used salt substitutes, such as potassium chloride, impart a bitter taste to the composition, and often have an unpleasant after-taste. Various attempts have been made in the prior art to reduce salt intake, in addition to providing an overall acceptable palatability. Further, attempts to provide sodium-free or low sodium salt substitutes has met with only partial success because such compositions either have low saltiness when compared to sodium chloride or otherwise do not provide a seasoning quality equal to that of sodium chloride. Moreover, some salt substitutes that have been proposed are unavailable or are extremely expensive as compared to ordinary table salt as for example, ornithyl-beta-alanine, and ornithyltaurine, and therefore do not represent a practical means for a meaningful reduction of sodium in the diet (US5145707). Therefore, the present disclosure provides a cost-effective formulation that enhances saltiness perception without introducing new taste sensations and/or affecting palatability. The present disclosure provides a taste enhancer composition comprising a salt (sodium chloride) and a sweetener (licorice) which when used in defined w/w ratios is effective in enhancing saltiness of the food product, without imparting bitter taste to the food product, or affecting its palatability negatively.
[024] In an embodiment of the present disclosure there is provided a taste enhancer composition comprising: a) sodium chloride; and b) licorice extract, wherein sodium chloride to the licorice extract weight ratio is in a range of 600:1 to 990:1. In another embodiment of the present disclosure, the sodium chloride to the licorice extract weight ratio is in a range of 650:1 to 950:1. In yet another embodiment of the present

disclosure, the sodium chloride to the licorice extract weight ratio is in a range of 800:1 to 900:1.
[025] In an embodiment of the present disclosure there is provided a taste enhancer composition comprising: a) sodium chloride; and b) licorice extract, wherein sodium chloride to the licorice extract weight ratio is in a range of 600:1 to 990:1. In another embodiment of the present disclosure, sodium chloride to the licorice extract weight ratio is in a range of 750:1 to 950:1.
[026] In an embodiment of the present disclosure there is provided a taste enhancer composition as described herein, wherein the licorice extract comprises monoammonium glycyrrhizinate and at least 95% of glycyrrhizic acid with respect to the licorice extract. In another embodiment of the present disclosure, wherein the licorice extract comprises monoammonium glycyrrhizinate and glycyrrhizic acid having a weight percentage in the range of 95-99% with respect to the licorice extract. In another embodiment of the present disclosure, wherein the licorice extract comprises monoammonium glycyrrhizinate and glycyrrhizic acid having a weight percentage in the range of 96-98% with respect to the licorice extract.
[027] In an embodiment of the present disclosure there is provided a taste enhancer composition comprising: a) sodium chloride; and b) licorice extract, wherein sodium chloride to the licorice extract weight ratio is in a range of 600:1 to 990:1 and wherein the licorice extract comprises monoammonium glycyrrhizinate and glycyrrhizic acid having a weight percentage of at least 95% with respect to the licorice extract. [028] In an embodiment of the present disclosure there is provided a taste enhancer composition as described herein, wherein sodium chloride has a weight percentage in a range of 98-99.99%) with respect to the taste enhancer composition. In another embodiment of the present disclosure, wherein sodium chloride has a weight percentage in a range of 99-99.99%) with respect to the taste enhancer composition. [029] In an embodiment of the present disclosure there is provided a taste enhancer composition comprising: a) sodium chloride; and b) licorice extract, wherein sodium

chloride to the licorice extract weight ratio is in a range of 600:1 to 990:1 and wherein sodium chloride has a weight percentage in a range of 98-99.99% with respect to the taste enhancer composition.
[030] In an embodiment of the present disclosure there is provided a taste enhancer composition as described herein, wherein the licorice extract has a weight percentage in a range of 0.001-2% with respect to the taste enhancer composition. In another embodiment of the present disclosure, wherein the licorice extract has a weight percentage in a range of 0.001-1% with respect to the taste enhancer composition. [031] In an embodiment of the present disclosure there is provided a taste enhancer composition comprising: a) sodium chloride; and b) licorice extract, wherein sodium chloride to the licorice extract weight ratio is in a range of 600:1 to 990:1 and wherein the licorice extract has a weight percentage in a range of 0.001-2%) with respect to the taste enhancer composition.
[032] In an embodiment of the present disclosure there is provided a taste enhancer composition comprising: a) sodium chloride; and b) licorice extract, wherein sodium chloride to the licorice extract weight ratio is in a range of 600:1 to 990:1, wherein the licorice extract has a weight percentage in a range of 0.001-2%) with respect to the taste enhancer composition and wherein the licorice extract comprises monoammonium glycyrrhizinate and at least 95% weight percentage of glycyrrhizic acid with respect to the licorice extract.
[033] In an embodiment of the present disclosure there is provided a taste enhancer composition comprising: a) sodium chloride; and b) licorice extract, wherein sodium chloride to the licorice extract weight ratio is in a range of 600:1 to 990:l,wherein sodium chloride has a weight percentage in a range of 98-99.99%) with respect to the taste enhancer composition, wherein the licorice extract has a weight percentage in a range of 0.001-2%) with respect to the taste enhancer composition and wherein the licorice extract comprises monoammonium glycyrrhizinate and at least 95% weight percentage of glycyrrhizic acid with respect to the licorice extract.

[034] In an embodiment of the present disclosure there is provided a taste enhancer composition comprising: a) sodium chloride; and b) licorice extract, wherein sodium chloride to the licorice extract weight ratio is in a range of 600:1 to 990:1, wherein sodium chloride to the licorice extract weight ratio is in a range of 750:1 to 950:l,wherein sodium chloride has a weight percentage in a range of 98-99.99% with respect to the taste enhancer composition and wherein the licorice extract has a weight percentage in a range of 0.001-2% with respect to the taste enhancer composition. [035] In an embodiment of the present disclosure there is provided a taste enhancer composition comprising: a) sodium chloride; and b) licorice extract, wherein sodium chloride to the licorice extract weight ratio is in a range of 750:1 to 950:1, wherein sodium chloride has a weight percentage in a range of 98-99.99%) with respect to the taste enhancer composition, wherein the licorice extract has a weight percentage in a range of 0.001-2%) with respect to the taste enhancer composition and wherein the licorice extract comprises monoammonium glycyrrhizinate and at least 95% weight percentage of glycyrrhizic acid with respect to the licorice extract. [036] In an embodiment of the present disclosure there is provided a process for preparing the taste enhancer composition comprising: a) sodium chloride; and b) licorice extract, wherein sodium chloride to the licorice extract weight ratio is in a range of 600:1 to 990:1, said process comprising: a) obtaining sodium chloride; b) obtaining licorice extract; and c) contacting sodium chloride and the licorice extract, to obtain the taste enhancer composition. In another embodiment of the present disclosure, wherein contacting sodium chloride and the licorice extract is done in presence of at least one solvent, and wherein the at least one solvent is water, and wherein the contacting sodium chloride and the licorice extract in presence of water is done at a temperature of 20-40°C, and at a speed in a range of 100-1000rpm. [037] In an embodiment of the present disclosure there is provided a process for preparing the taste enhancer composition as described herein, said process comprising: a) obtaining sodium chloride; b) obtaining licorice extract; and c) contacting sodium

chloride and the licorice extract, to obtain the taste enhancer composition, wherein contacting sodium chloride and the licorice extract is done at a temperature of 20-40°C, and at a speed in a range of 100-1000rpm.
[038] In an embodiment of the present disclosure there is provided a process for preparing the taste enhancer composition comprising: a) sodium chloride; and b) licorice extract, wherein sodium chloride to the licorice extract weight ratio is in a range of 750:1 to 950:1, said process comprising: a) obtaining sodium chloride; b) obtaining licorice extract; and c) contacting sodium chloride and the licorice extract, to obtain the taste enhancer composition.
[039] In an embodiment of the present disclosure there is provided a process for preparing the taste enhancer composition comprising: a) sodium chloride; and b) licorice extract, wherein sodium chloride to the licorice extract weight ratio is in a range of 600:1 to 990:l,wherein sodium chloride has a weight percentage in a range of 98-99.99% with respect to the taste enhancer composition and wherein the licorice extract has a weight percentage in a range of 0.001-2% with respect to the taste enhancer composition, said process comprising: a) obtaining sodium chloride; b) obtaining licorice extract; and c) contacting sodium chloride and the licorice extract, to obtain the taste enhancer composition.
[040] In an embodiment of the present disclosure there is provided a process for preparing the taste enhancer composition comprising: a) sodium chloride; and b) licorice extract, wherein sodium chloride to the licorice extract weight ratio is in a range of 750:1 to 950:1, wherein sodium chloride has a weight percentage in a range of 99-99.99%) with respect to the taste enhancer composition and wherein the licorice extract has a weight percentage in a range of 0.001-1%) with respect to the composition, said process comprising: a) obtaining sodium chloride; b) obtaining licorice extract; and c) contacting sodium chloride and the licorice extract, to obtain the taste enhancer composition.

[041] In an embodiment of the present disclosure there is provided a process for preparing the taste enhancer composition comprising: a) sodium chloride; and b) licorice extract, wherein sodium chloride to the licorice extract weight ratio is in a range of 600:1 to 990:1, wherein the licorice extract has a weight percentage in a range of 0.001-2% with respect to the taste enhancer composition and wherein the licorice extract comprises monoammonium glycyrrhizinate and at least 95% weight percentage of glycyrrhizic acid with respect to the licorice extract, said process comprising: i) obtaining sodium chloride; ii) obtaining licorice extract; and iii) contacting sodium chloride and the licorice extract, to obtain the taste enhancer composition. [042] In an embodiment of the present disclosure there is provided a food composition comprising: a) a food product; and b) the taste enhancer composition comprising: i) sodium chloride; and ii) licorice extract, wherein sodium chloride to the licorice extract weight ratio is in a range of 600:1 to 990:1, wherein the food product to the taste enhancer composition weight ratio is in a range of 98:2 - 99.5:0.5. In another embodiment, the food product to the taste enhancer composition weight ratio is in a range of 99:2 - 99:0.5. In yet another embodiment, the food product to the taste enhancer composition weight ratio is in a range of 99:2 - 99:0.75. In one another embodiment, the food product to the taste enhancer composition weight ratio is in a range of 99:2 to 99:0.8.
[043] In an embodiment of the present disclosure there is provided a food composition comprising: a) a food product; and b) the taste enhancer composition comprising: i) sodium chloride; and ii) licorice extract, wherein sodium chloride to the licorice extract weight ratio is in a range of 750:1 to 950:1, wherein the food product to the taste enhancer composition weight ratio is in a range of 98:2 - 99.5:0.5. [044] In an embodiment of the present disclosure there is provided a food composition comprising: a) a food product; and b) the taste enhancer composition comprising: i) sodium chloride; and ii) licorice extract, wherein sodium chloride to the licorice extract weight ratio is in a range of 600:1 to 990:1, wherein sodium chloride has a weight

percentage in a range of 98-99.99% with respect to the taste enhancer composition and wherein the licorice extract has a weight percentage in a range of 0.001-2% with respect to the taste enhancer composition, wherein the food product to the taste enhancer composition weight ratio is in a range of 98:2 - 99.5:0.5.
[045] In an embodiment of the present disclosure there is provided a food composition comprising: a) a food product; and b) the taste enhancer composition comprising: a) sodium chloride; and b) licorice extract, wherein sodium chloride to the licorice extract weight ratio is in a range of 600:1 to 990:1, wherein the licorice extract has a weight percentage in a range of 0.001-2%) with respect to the taste enhancer composition and wherein the licorice extract comprises monoammonium glycyrrhizinate with weight percentage of at least 95% of glycyrrhizic acid with respect to the licorice extract, wherein the food product to the taste enhancer composition weight ratio is in a range of 98:2- 99.5:0.5.
[046] In an embodiment of the present disclosure there is provided a food composition comprising: a) a food product; and b) the taste enhancer composition comprising: a) sodium chloride; and b) licorice extract, wherein sodium chloride to the licorice extract weight ratio is in a range of 600:1 to 990:1, wherein sodium chloride has a weight percentage in a range of 98-99.99%) with respect to the taste enhancer composition, wherein the licorice extract has a weight percentage in a range of 0.001-2%) with respect to the taste enhancer composition and wherein the licorice extract comprises monoammonium glycyrrhizinate and at least 95% weight percentage of glycyrrhizic acid with respect to the licorice extract, wherein the food product to the taste enhancer composition weight ratio is in a range of 98:2 - 99.5:0.5.
[047] In an embodiment of the present disclosure there is provided a food composition comprising: a) a food product; and b) the taste enhancer composition as described herein, wherein the food product is selected from a group consisting of confectionery, bakery product, dairy product, meal replacement product, soup product, dehydrated

and culinary food, frozen food, canned food, snack food, dips, oils and fats, seasoning, and combinations thereof.
[048] In an embodiment of the present disclosure there is provided a food composition comprising: a) a food product; and b) the taste enhancer composition comprising: i) sodium chloride; and ii) licorice extract, wherein sodium chloride to the licorice extract weight ratio is in a range of 600:1 to 990:1, wherein the food product is selected from a group consisting of confectionery, bakery product, dairy product, meal replacement product, soup product, dehydrated and culinary food, frozen food, canned food, snack food, dips, oils and fats, seasoning, and combinations thereof, wherein the food product to the taste enhancer composition weight ratio is in a range of 98:2 - 99.5:0.5. [049] In an embodiment of the present disclosure there is provided a food composition comprising: a) a food product; and b) the taste enhancer composition as described herein, wherein the taste enhancer composition is obtained by a process comprising: i) obtaining sodium chloride; ii) obtaining licorice extract; and iii) contacting sodium chloride and the licorice extract, to obtain the taste enhancer composition, wherein the food product to the taste enhancer composition weight ratio is in a range of 98:2 -99.5:0.5.
[050] In an embodiment of the present disclosure there is provided a food composition comprising: a) a food product; and b) the taste enhancer composition comprising: i) sodium chloride; and ii) licorice extract, wherein sodium chloride to the licorice extract weight ratio is in a range of 600:1 to 990:1, and wherein the taste enhancer composition is obtained by a process comprising: 1) obtaining sodium chloride; 2) obtaining licorice extract; and 3) contacting sodium chloride and the licorice extract, to obtain the taste enhancer composition, wherein the food product to the taste enhancer composition weight ratio is in a range of 98:2 - 99.5:0.5.
[051] In an embodiment of the present disclosure there is provided a food composition comprising: a) a food product; and b) the taste enhancer composition comprising: i) sodium chloride; and ii) licorice extract, wherein sodium chloride to the licorice extract

weight ratio is in a range of 600:1 to 990:1, wherein sodium chloride has a weight percentage in a range of 98-99.99% with respect to the taste enhancer composition and wherein the licorice extract has a weight percentage in a range of 0.001-2% with respect to the taste enhancer composition and wherein the taste enhancer composition is obtained by a process comprising: a) obtaining sodium chloride; b) obtaining licorice extract; and c) contacting sodium chloride and the licorice extract, to obtain the taste enhancer composition, wherein the food product to the taste enhancer composition weight ratio is in a range of 98:2 - 99.5:0.5.
[052] In an embodiment of the present disclosure there is provided a food composition comprising: a) a food product; and b) the taste enhancer composition comprising i)sodium chloride; and ii) licorice extract wherein sodium chloride to the licorice extract with the weight ratio in the range of 750:1 to 950:1, wherein sodium chloride has a weight percentage in a range of 98-99.99%) with respect to the taste enhancer composition, wherein the licorice extract has a weight percentage in a range of 0.001-2%> with respect to the taste enhancer composition and wherein the licorice extract comprises monoammonium glycyrrhizinate and at least 95% weight percentage of glycyrrhizic acid with respect to the licorice extract and wherein the process for preparing the taste enhancer composition, comprising: a) obtaining sodium chloride; b) obtaining licorice extract; and c) contacting sodium chloride and the licorice extract, to obtain the taste enhancer composition, wherein the food product to the taste enhancer composition weight ratio is in a range of 98:2 - 99.5:0.5.
[053] In an embodiment of the present disclosure there is provided a food composition comprising: a) a food product; and b) the taste enhancer composition wherein the process for preparing the taste enhancer composition, comprising: a) obtaining sodium chloride; b) obtaining licorice extract; and c) contacting sodium chloride and the licorice extract, to obtain the composition and wherein contacting sodium chloride and the licorice extract is done in presence of at least one solvent.

[054] In an embodiment of the present disclosure there is provided a food composition comprising: a) a food product; and b) the taste enhancer composition wherein the process for preparing the taste enhancer composition, comprising: a) obtaining sodium chloride; b) obtaining licorice extract; and c) contacting sodium chloride and the licorice extract, to obtain the taste enhancer composition and wherein contacting sodium chloride and the licorice extract is done in presence of at least one solvent is water.
[055] In an embodiment of the present disclosure there is provided a food composition comprising: a) a food product; and b) the taste enhancer composition as described herein, wherein the food product to the taste enhancer composition weight ratio is in a range of 98:2 - 99.5:0.5. In another embodiment of the present disclosure, wherein the food product to the taste enhancer composition weight ratio is in a range of 98.5:1.5 -99.2:0.8.
[056] In an embodiment of the present disclosure there is provided a food composition comprising: a) a food product; and b) the taste enhancer composition as described herein, wherein the food product to the taste enhancer composition weight ratio is in a range of 98:2 - 99.5:0.5 and wherein sodium chloride having a weight percentage in the range of 0.5 - 2% with respect to the food composition and wherein licorice extract having a weight percentage in the range of 0.0005- 0.002% with respect to the food composition.
[057] In an embodiment of the present disclosure there is provided a food composition comprising: a) a food product; and b) the taste enhancer composition as described herein, wherein the food product to the taste enhancer composition weight ratio is in a range of 98:2 - 99.5:0.5, and wherein the food product is selected from a group consisting of confectionery, bakery product, dairy product, meal replacement product, soup product, dehydrated and culinary food, frozen food, canned food, snack food, dips, oils and fats, seasoning, and combinations thereof.

[058] In an embodiment of the present disclosure there is provided a food composition comprising: a) food product; and b) the taste enhancer composition comprising: a) sodium chloride; and b) licorice extract, wherein sodium chloride to the licorice extract weight ratio is in a range of 600:1 to 990:1, wherein the food product to the taste enhancer composition weight ratio is in a range of 98:2 - 99.5:0.5, and wherein the food product is selected from a group consisting of confectionery, bakery product, dairy product, meal replacement product, soup product, dehydrated and culinary food, frozen food, canned food, snack food, dips, oils and fats, seasoning, and combinations thereof.
[059] Although the subject matter has been described with reference to specific embodiments, this description is not meant to be construed in a limiting sense. Various modifications of the disclosed embodiments, as well as alternate embodiments of the subject matter, will become apparent to persons skilled in the art upon reference to the description of the subject matter. It is therefore contemplated that such modifications can be made without departing from the spirit or scope of the present subject matter as defined.
[060] The present section exemplifies the present disclosure by means of working and non-working examples to support the non-obviousness of the present disclosure.
EXAMPLES
[061] The disclosure will now be illustrated with working examples, which is intended to illustrate the working of disclosure and not intended to take restrictively to imply any limitations on the scope of the present disclosure. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood to one of ordinary skill in the art to which this disclosure belongs. Although methods and materials similar or equivalent to those described herein can be used in the practice of the disclosed methods and compositions, the exemplary methods, devices and materials are described herein. It is to be understood that this disclosure is

not limited to particular methods, and experimental conditions described, as such methods and conditions may apply.
[062] The working examples described herein clearly describe a taste enhancer composition that depicts the effect of sweetener in effecting the saltiness. The taste enhancer composition of the present disclosure comprises: sodium chloride; and licorice extract, which when used in defined weight percentages, is effective in enhancing saltiness perception, at reduced sodium levels, without compromising on the palatability of the food product.
[063] Further, a taste enhancer composition comprising sodium chloride and other sweeteners such as sucrose and sucralose were examined for the saltiness enhancing effect. It was found that sodium chloride with licorice extract rendered higher saltiness than when combined with sucrose and sucralose. Also, when combined with sucralose, the composition was much sweeter compared to the other two combinations.
Example 1: Licorice concentration used in the taste enhancer composition of the
present disclosure
[064] Licorice extract as used in the present disclosure was commercially procured.
The extract comprises at least 95% weight percentage of glycyrrhizic acid with respect
to the licorice extract, and the glycyrrhizic acid is in the form of monoammonium
glycyrrhizinate.
[065] Licorice extract of the present disclosure was prepared by dissolving licorice
extract in water (100ml) at a varying concentration in the range of 0.001-2%. For
example, 0.001% of licorice extract of the present disclosure was obtained by
dissolving lmg of licorice extract in 100ml of water. The sweetness was detectable in
the concentration such as 0.002%>, 0.0015%> and found to be decreasing at decreasing
concentration of licorice extract. Sweetness was not detectable in 0.001%> of licorice
extract.

Example 2: Preparation and sensorial evaluation of taste enhancer composition
in liquid matrix
[066] The taste enhancer composition of the present disclosure was prepared by
combining sodium chloride and licorice extract in water as per the ratios given in the
Table 1. For example, combination I as per Table 1, was prepared by dissolving 850mg
of sodium chloride and 2mg of licorice extract in 100ml of water. The composition was
obtained by blending sodium chloride and licorice extract at a speed in the range of
100-lOOOrpm.
Each of these prepared ratios underwent sensorial evaluation for its
saltiness/sweetness, and the taste variations were recorded as given in the Table 1.
Example 3: Preparation and sensorial evaluation of taste enhancer composition in solid matrix
[067] The taste enhancer composition of the present disclosure was prepared in solid matrix by combining sodium chloride and licorice extract. lOmg of licorice extract was dry blended at a temperature of 20-40°C with 9, 8.5 and 8 gm of sodium chloride which corresponds to 10%, 15% and 20% sodium-reduced taste enhancer composition, respectively. From this composition, about 1% was sprinkled on potato chips. For control sample, 1% sodium chloride was directly sprinkled on the potato chips. The hedonic scores for saltiness and after-taste of 15% sodium reduced taste enhancer composition and control were recorded and is shown in Figure 2.

Example 4: Preparation and sensorial evaluation of taste enhancer composition in a solid matrix
[068] In an example of the preparation of taste enhancer composition in solid matrix combination III of Table 1 was prepared by dry blending of 4250mg of sodium chloride along with 5mg of licorice extract. Purity of sodium chloride was in the range of 84-99% with sodium content in the range of 30-39%. Particle size of the components was in the range of 4-1100 microns. From the above composition, 425.Omg was weighed and sprinkled on to 50g of potato chips. Control refer to chips sprinkled with 500mg of sodium chloride and Test refers to chips sprinkled with combination III (15% reduced sodium i.e. 425mg with licorice extract). Sensory evaluation of saltiness was carried out by panelists and hedonic scores of saltiness was recorded and is shown in Figurel. The observed data showed that, combination III sprinkled chips (15% reduced sodium) had the saltiness score nearly same as saltiness of 100% sodium chloride sprinkled chips.
[069] Overall, the data suggests that the saltiness perception is enhanced only at defined w/w ratio 850:1. It was observed that the sweeteners sucrose, sucralose did not elicit any saltiness when combined with sodium chloride. Licorice extract when used in combination with the sodium chloride enhanced the saltiness to give an effect that is same as 100% sodium chloride. It was observed from Table 1 that not all w/w ratios of sodium chloride to licorice extract were found to be effective in providing the desired level of saltiness perception. For example, the saltiness perception was found to be substantially lower than control for the samples having w/w ratios 425:1 and 567:1. Further, at the specific w/w ratio, the palatability was not affected despite having a desired level of saltiness.
Advantages of the present disclosure:
[070] The present disclosure discloses the effect of licorice extract which when used in
combination with sodium chloride, at defined w/w ratios is effective in enhancing

saltiness perception, without compromising on the palatability. Accordingly, the present disclosure provides a taste enhancer composition comprising: a) sodium chloride; and b) licorice extract, wherein sodium chloride to the licorice extract weight ratio is in a range of 600:1 to 990:1. Further the taste enhancer composition of the present disclosure can be used in variety of food products such as confectionery, bakery product, dairy product, meal replacement product, soup product, dehydrated and culinary food, frozen food, canned food, snack food, dips, oils and fats, seasoning, and combinations thereof. Furthermore, the taste enhancer composition of the present disclosure imparts saltiness at reduced sodium concentrations, thereby mitigating the risk associated with physiological problems such as hypertension. The present disclosure also provides for a convenient process for preparation of the formulation.

1. A taste enhancer composition comprising:
a) sodium chloride; and
b) licorice extract,
wherein sodium chloride to the licorice extract weight ratio is in a range of 600:1 to 990:1.
2. The taste enhancer composition as claimed in claim 1, wherein the licorice extract comprises monoammonium glycyrrhizinate and at least 95% of glycyrrhizic acid with respect to the licorice extract.
3. The taste enhancer composition as claimed in claim 1, wherein sodium chloride to the licorice extract weight ratio is in a range of 750:1 to 950:1.
4. The taste enhancer composition as claimed in claim 1, wherein sodium chloride has a weight percentage in a range of 98-99.99% with respect to the taste enhancer composition.
5. The taste enhancer composition as claimed in claim 1, wherein the licorice extract has a weight percentage in a range of 0.001-2%) with respect to the taste enhancer composition.
6. A process for preparing the taste enhancer composition as claimed in claim 1, said process comprising:

a) obtaining sodium chloride;
b) obtaining licorice extract; and
c) contacting sodium chloride and the licorice extract, to obtain the taste enhancer composition.

7. The process as claimed in claim 6, wherein contacting sodium chloride and the licorice extract is done in presence of at least one solvent.
8. The process as claimed in claim 6, wherein contacting sodium chloride and the licorice extract is done at a temperature of 20-40°C, and at a speed in a range of 100-1 OOOrpm.

9. A food composition comprising:
a) a food product; and
b) the taste enhancer composition as claimed in any one of the claims 1-5, wherein the food product to the taste enhancer composition weight ratio is in a range of 98:2 - 99.5:0.5.
10. The food composition as claimed in claim 9, wherein the food product is
selected from a group consisting of confectionery, bakery product, dairy
product, meal replacement product, soup product, dehydrated and culinary
food, frozen food, canned food, snack food, dips, oils and fats, seasoning, and
combinations thereof.