A method for predicting the sweetening intensity of a sweetener

By constructing a sweet taste receptor model and molecular docking technology, combined with chemometric methods, a predictive model for the sweetness intensity of sweeteners was established. This solved the problem of sweetness perception of non-nutritive sweeteners, enabling accurate prediction and improvement of the sweetness intensity of sweeteners, and enhancing the quality and consumer acceptance of sweeteners.

CN122117121APending Publication Date: 2026-05-29INNER MONGOLIA DAIRY TECH RES INST CO LTD +2
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
INNER MONGOLIA DAIRY TECH RES INST CO LTD
Filing Date
2024-11-29
Publication Date
2026-05-29

AI Technical Summary

Technical Problem

Existing non-nutritive sweeteners have drawbacks such as slow sweetness perception, off-flavors like bitterness and metallic taste, and excessively long sweetness duration, leading to reduced consumer acceptance. Furthermore, there is a lack of effective methods for predicting sweetness intensity.

Method used

By constructing models of sweet taste receptors hT1R2 and hT1R3, molecular docking was performed, and a predictive model for the sweetness intensity of sweeteners was established using chemometric methods. The adsorption rate of sweeteners in the oral cavity was measured by evaluators, or the sweetness signal intensity value was obtained by electronic tongue simulation taste experiments. The dataset was segmented and preprocessed using the SPXY method to establish the relationship between molecular chemical structure and sweetness intensity.

Benefits of technology

Effectively predicting the sweetness intensity of sweeteners can guide the design and modification of novel sweeteners, provide recommendations for suitable edible systems, reduce time and money consumption, and improve the quality and consumer acceptance of sweeteners.

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Abstract

The application provides a method for predicting the sweetness intensity of a sweetener. Compared with the prior art, the method can effectively predict the sweetness characteristics of the sweetener by the adsorption rate of the sweetener in the oral cavity or the electronic tongue result, and can help guide the design modification of the new sweetener and provide suitable edible system suggestions. The two correction methods can effectively predict the sweetness intensity of the sweetener, provide more choices, and thus reduce the consumption of time and money, and achieve the same goal with half the effort for the development of sugar substitutes.
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