1,3-Propanediol Bitterness Suppression in Sweetened Beverages
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Solution Overview
Problem
Consumers demand healthier food and beverage products with reduced caloric content, lower sodium, and improved taste, but high intensity sweeteners and salt substitutes often contribute undesirable bitterness, limiting their widespread use.
Innovation Solution
Incorporating 1,3-propanediol in small quantities into food and beverage products to suppress bitterness and enhance sweetness perception, effectively reducing the bitterness associated with high intensity sweeteners and salt substitutes like potassium chloride without altering the flavor profile.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If high intensity sweeteners are used to reduce caloric content, then caloric content is reduced, but bitterness is increased
Solution Approach 1:
The patent introduces 1,3-propanediol as an intermediary substance that mediates between the high intensity sweetener and the consumer's taste perception. The 1,3-propanediol does not directly reduce bitterness of the sweetener but acts as a flavor modifier that enhances overall sweetness perception and suppresses bitter notes, allowing the high intensity sweetener to be used effectively without its detrimental bitter taste being perceived by consumers.
Solution Approach 2:
The patent changes the flavor profile parameters of the product by adding 1,3-propanediol, which has specific sensory properties that counteract bitterness. The 1,3-propanediol modifies the taste parameters through its own sweetness and mouthfeel characteristics, effectively changing the overall flavor perception to reduce the impact of bitter tasting high intensity sweeteners.
2Quantity of substance
If salt substitutes like potassium chloride are used to reduce sodium content, then sodium content is reduced, but bitterness and unpleasant aftertaste are increased
Solution Approach 1:
The patent uses 1,3-propanediol as a mediator to improve the sensory acceptance of salt substitutes. The 1,3-propanediol interacts with the potassium chloride to modify its taste perception, suppressing the bitter and unpleasant aftertaste notes while maintaining the salty flavor profile, thereby enabling effective sodium reduction without compromising consumer acceptance.
Solution Approach 2:
The patent modifies the taste parameters of salt substitute-containing products by introducing 1,3-propanediol, which changes the overall flavor profile to reduce bitterness and unpleasant aftertaste. The 1,3-propanediol contributes its own sensory characteristics that mask or counteract the negative taste attributes of potassium chloride, making the salt substitute more palatable.
3Quantity of substance
If high intensity sweeteners are used to replace nutritive sweeteners, then caloric content is reduced, but taste quality is worsened due to bitterness
Solution Approach 1:
The patent introduces 1,3-propanediol as a flavor-modifying intermediary that bridges the gap between high intensity sweeteners and consumer taste expectations. The 1,3-propanediol enhances sweetness perception and suppresses bitter notes, effectively improving taste quality while allowing the caloric benefits of high intensity sweeteners to be realized.
Solution Approach 2:
The patent creates a composite flavor system by combining high intensity sweeteners with 1,3-propanediol. This composite approach leverages the high sweetness intensity of the sweetener with the flavor-modifying properties of 1,3-propanediol to achieve both caloric reduction and improved taste quality, overcoming the limitations of using high intensity sweeteners alone.
Data Source
AI summary
Food or beverages prepared using 1,3-propanediol have shown to have modified flavor profiles, including bitterness suppression of high intensity sweeteners and potassium chloride, relative to comparable food or beverages that do not include 1,3-propanediol. Inclusion of 1,3-propanediol uniquely modifies the flavor profile of food products or food ingredients even when 1,3-propanediol is included in such low amounts that it does not itself contribute flavor to the product. 1,3-propanediol may be included in the food or beverage products in certain amounts to effect this bitterness suppression or in specific ratios relative to one or more high intensity sweeteners or potassium chloride.