Acidic Food Ingredients TRIZ Cases
- Soy Sauce-Like Seasoning Composition for Koku and Body
Adding 0.3-3 mM α-ketoglutaric acid gives soy sauce-like seasoning stronger koku, body, umami, and better flavor balance.
- Kokumi-Enhancing Composition Using γ-Glutamyl Peptides and Dicarboxylic Acids
Combining γ-glutamyl peptides with L-tartaric or adipic acid strengthens initial kokumi in foods and drinks, improving thickness and harmony.
- Amino Acid Water-Holding Agent for Phosphate-Free Emulsified Meat
A potassium salt, amino acid, and cellulose stabilizer blend replaces phosphates while preserving water retention, emulsion stability, and texture.
- Reduced-Protein Extensively Hydrolysed Infant Formula With HMOs
A reduced-protein eHF combines 2′FL and LNnT with no MCTs to support growth and tolerance while addressing obesity risk in infants with CMPA.
- Extensively Hydrolysed Infant Formula With Reduced Protein and MCT
By limiting protein to 2.4 g per 100 kcal and MCTs to 30% of fat, this eHF supports growth and tolerance.
- Sweetener Body Taste via Calcium Receptor Peptides
Blending calcium receptor activating peptides with high intensity sweeteners resolves the contradiction between calorie reduction and unpleasant bitterness.
- Acid Oil Carrier for Organic Acid Palatability
Acid oil masks pungent organic acid odor to improve feed palatability while maintaining pathogen mitigation.
- Anthocyanin Beverage Composition with pH-Dependent Color Change
A beverage composition uses anthocyanin extracts and acidic particles to produce a visually recognizable color change.
- GPR120 Modulating Flavor Compositions for Pet Food Palatability
Flavor compositions modulate GPR120 receptors to resolve the trade-off between nutritional value and palatability in pet food.
- Inhibited Starch Preparation for Warehouse Storage Stability
Native granular starch treated with amino acids and oxidants to achieve robust inhibition levels.
- Wheat Protein Isolate Production Without Sulfites
Replacing sulfites with food-grade acids reduces viscosity while preserving natural status and eliminating allergen risks.
- Enzymatic Treatment for Plant-Based Fermented Dairy Texture
Endopeptidase and phospholipase treat plant substrates to reduce viscosity, syneresis, and fermentation time.
- Yeast-Derived Peptides Suppress Potassium Chloride Taste
Yeast-derived peptides with nonpolar amino acids suppress the acrid and metallic tastes of potassium chloride for low-salt food formulations.
- Marine Protein Hydrolysate Malodor Reduction via Rice Extract
Rice extract and solid acids reduce fishy odors in marine protein hydrolysates by binding di-methyl amines.
- Infant Formula Peptide Distribution Matching Human Milk
Nutritional compositions use enzymatic hydrolysis to create specific peptide profiles for infant development.
- Acidified Hydrated Sodium Calcium Aluminosilicate Clay for Food Safety
Acidified hydrated sodium calcium aluminosilicate clay binds aflatoxins and inhibits microbial growth in food additives.
- Stelmatocrypton khasianum extracts for taste modulation
Stelmatocrypton khasianum extracts mask off-notes from high-intensity sweeteners, resolving the trade-off between low calories and balanced taste.