Food Science TRIZ Cases
- Sunflower Seed Beverage Composition Without Added Oils
Controlled heat treatment and homogenization create a smooth sunflower seed beverage without added oils or long roasting.
- Acetic Acid Food Composition for Sour Taste and Odor Suppression
Specific aromatic components suppress acetic acid’s sour taste and odor while preserving flavor in liquid and moist foods.
- Chlorogenic Acid–L-Tryptophan Food Composition for Taste Masking
A defined L-tryptophan ratio suppresses chlorogenic-acid astringency while limiting bitterness for more continuous ingestion.
- Starch-Containing Solid Composition for Balanced Seasoning Flavor
When starch-containing solids impart desirable flavor to seasoning liquid, controlled salt and viscosity help suppress characteristic degrading odors.
- Packaged Noodle Production With Starch-Mediated Firmness Retention
A DE 4-25 starch-degradation liquid helps pregelatinized noodles retain firmness during storage while leaving seasoning choice open.
- Rebaudioside M Beverages With Siamenoside I Flavor Mediation
Adding non-sweetening siamenoside I helps rebaudioside M beverages reduce bitterness, astringency, and licorice notes.