Amide-Based Taste Modulators for Flavor Roundness and Fullness
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Solution Overview
Problem
Current taste-modulating substances, such as MSG and 5′-nucleotides, primarily enhance savory flavors, leaving a need for substances that can improve taste in both savory and non-savory applications with unique attributes like roundness, fullness, and tingling sensations.
Innovation Solution
The use of specific amide-based substances represented by formulas (I) and (II), which can modulate and enhance the taste impact of other flavoring ingredients, providing desirable taste attributes like roundness, fullness, and tingling in a wide range of food, beverage, pharmaceutical, and oral care products.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Adaptability or versatility
If MSG and 5'-nucleotides are used to enhance savory flavors, then the umami taste is improved, but the application scope is limited to savory products only
Solution Approach 1:
The patent describes taste modulating substances that can enhance both savory and non-savory flavors, making them universal across different product types. The substances according to formulas (I) and (II) are designed to provide broad applicability beyond the limitations of MSG, which is restricted to savory applications.
Solution Approach 2:
The invention introduces new chemical structures with modified parameters compared to traditional umami substances. By changing the molecular structure to formulas (I) and (II) with specific R groups and functional groups, the substances achieve different taste profiles that work in both savory and non-savory contexts.
2Quantity of substance
If traditional taste modulating substances are used, then savory flavor enhancement is achieved, but unique taste attributes like roundness, fullness, and tingling sensations are not provided
Solution Approach 1:
The patent presents composite molecular structures combining multiple functional groups (amide, ester, hydroxyl, carboxyl) within formulas (I) and (II). This composite approach creates substances that can deliver multiple taste attributes simultaneously, including roundness, fullness, and tingling sensations, rather than单一 flavor enhancement.
Solution Approach 2:
The invention introduces specific local functional groups at different positions in the molecular structure (R1, R2, R3, R4, R5, R6, R7, R8 representing different substituents). These localized functional groups contribute different taste attributes, allowing the substance to provide diverse sensory experiences like tingling, roundness, and fullness in specific regions of the taste perception.
Data Source
AI summary
The present invention in a first aspect relates to taste improvement of foodstuffs, beverages, pharmaceutics, tobacco products and oral care products, using a substance according to formula (I) or formula (II), or edible salts thereof:R1—CR7(OR4)—CO—NR2—CR8R3—X—OR5 (I)R6—CR7(OR4)—CO-Az (II)It was found that substances represented by formula (I) and/or formula (II) are capable of modulating and complementing the sensory impact of taste imparting substances. Thus, the present taste improving substances are advantageously applied in flavor compositions, foodstuffs, beverages, pharmaceutics, tobacco products and oral care products. Typical examples of flavor improving substances according to the present invention include N-lactoyl ethanolamine, N-lactoyl ethanolamine phosphate, N-α-hydroxy-butanoyl ethanolamine, N-lactoyl diethanolamine, N-lactoyl-2-amino-1,3-propanediol, N-lactoyl-3-amino-1,2-propanediol, N-lactoyl-3-amino-1-propanol, N-gluconyl-2-amino-1,3-propanediol, N-gluconyl-3-amino-1,2-propanediol, N-mannonyl ethanolamine, N-glycolyl ethanolamine, 2-hydroxyethyl-N-tartaramide, 2-hydroxyethyl-N-malamide, 2-hydroxyethyl-N-citramide and N-gluconyl-Az.