Amide Compounds for Flavor Modification in Food
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Solution Overview
Problem
There is a need for new compounds that can effectively enhance umami, salty, or kokumi flavors in food and beverage products while reducing the use of sodium, glutamic acid, and animal-derived ingredients, as excessive consumption of these can lead to health issues and there is a limited number of naturally derived compounds that can achieve this effectively.
Innovation Solution
The use of specific amide compounds, such as cinnamic acid amides, which can be incorporated into food and beverage products to enhance umami and salty flavors, reduce sodium and glutamate content, and eliminate animal-derived ingredients, thereby modifying the taste without increasing the concentration of these substances.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If sodium and glutamic acid are used to enhance umami and salty flavors, then flavor enhancement is achieved, but health risks increase and consumer demand for reduced sodium and animal-derived ingredients is not met
Solution Approach 1:
The patent changes the chemical parameters by introducing novel amide compounds with specific molecular structures (formula I) that interact with taste receptors to produce umami and salty sensations without using traditional high concentrations of sodium chloride or glutamic acid, thereby achieving flavor enhancement with reduced health risks
Solution Approach 2:
The patent employs composite flavor modification by combining amide compounds with other naturally derived compounds such as sweeteners, salts, glutamates, and arginates to create synergistic flavor profiles that enhance umami and salty tastes while reducing dependence on any single ingredient, thus addressing both flavor enhancement and health concerns
2Ease of manufacture
If animal-derived ingredients are used to provide umami and kokumi flavors, then flavor depth is enhanced, but consumer demand for plant-based or non-animal products is not met
Solution Approach 1:
The patent changes the source parameter by developing synthetic amide compounds that replicate the flavor-enhancing properties of animal-derived ingredients through controlled chemical synthesis, enabling the production of umami and kokumi flavors without animal-derived materials to meet consumer demand for plant-based products
Solution Approach 2:
The patent uses amide compounds as intermediary substances that mediate between the need for deep umami and kokumi flavors and the requirement for non-animal derived ingredients, serving as a bridge that provides similar sensory effects without relying on animal products
3Object-affected harmful factors
If limited naturally derived compounds are used to enhance flavors, then health requirements are met, but the number of effective flavor modification options is restricted
Solution Approach 1:
The patent segments the flavor modification task by identifying and developing multiple distinct amide compound variants with different molecular structures (varying R1, R2, and X1 groups in formula I), each capable of independently enhancing umami and salty flavors, thereby expanding the toolkit of safe flavor modifiers beyond limited naturally derived options
Solution Approach 2:
The patent creates universal amide compound structures that can function across multiple flavor applications and be combined with various other ingredients (sweeteners, salts, glutamates, arginates), providing a versatile platform that meets health requirements while expanding flavor modification capabilities across different food and beverage products
Data Source
AI summary
The present disclosure generally provides amide compounds, including cinnamic acid amides, and the use of such compounds and related compounds as flavor modifiers. In some aspects, the disclosure provides compositions that include such amide compounds, such as compositions that include such amide compounds and one or more additional compounds, such as a sweetener, a salt, a glutamate, an arginate, a purinic ribonucleotide, and the like. In some other aspects, the disclosure provides methods of reducing or eliminating the amount of sweetener, salt, glutamate, or arginate in a food or beverage product.