Low-Calorie Beverage Composition Using HPMC and Cyclodextrin
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Solution Overview
Problem
Existing low-calorie beverages often have unpleasant or residual tastes due to sweeteners, which deter consumers, and current methods to mask these tastes are not effective for zero-calorie beverages, limiting market growth.
Innovation Solution
A beverage composition combining a sweetener with hydroxypropyl methyl cellulose (HPMC) that masks unpleasant tastes and residual tastes, while maintaining a low caloric value and improved body-viscosity, using a sweetener with a sweetness level of 40 or higher and HPMC within specific concentration ranges.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Loss of energy
If sweeteners are used to reduce calorie intake, then caloric value is reduced, but unpleasant tastes or residual tastes are generated
Solution Approach 1:
Cyclodextrin is used as an intermediary substance that forms an inclusion complex with the sweetener. The cyclodextrin molecule has a hydrophobic cavity that can encapsulate the sweetener molecule, thereby masking its unpleasant taste while still allowing the sweet taste to be perceived. This mediator approach resolves the contradiction by introducing a third substance that modifies the interaction between the sweetener and taste receptors.
Solution Approach 2:
The beverage composition uses a composite system combining sweetener, cyclodextrin, and optionally crystalline fructose. This composite material approach allows the beneficial properties of each component to work together: the sweetener provides sweetness with low calories, the cyclodextrin masks unpleasant tastes, and the crystalline fructose enhances the overall taste profile, thereby achieving both low caloric value and pleasant taste.
2Object-affected harmful factors
If cyclodextrin or crystalline fructose is used to mask unpleasant tastes, then taste is improved, but the method is not applicable to zero-calorie beverages
Solution Approach 1:
The invention optimizes the concentration parameters of cyclodextrin and crystalline fructose to achieve effective taste masking while maintaining compatibility with zero-calorie beverages. By carefully controlling the amounts of these additives within specific ranges, the composition achieves pleasant taste without adding significant calories, thereby expanding applicability to zero-calorie beverage formulations.
3Loss of energy
If sweeteners are used in zero-calorie beverages, then caloric value is reduced, but consumer acceptance decreases due to unpleasant tastes
Solution Approach 1:
Cyclodextrin serves as a mediator that improves consumer acceptance by masking the unpleasant tastes of sweeteners. This allows zero-calorie beverages to maintain their low-calorie advantage while becoming more palatable and acceptable to consumers, thereby resolving the contradiction between caloric reduction and consumer acceptance.
Solution Approach 2:
The composite formulation combining sweetener, cyclodextrin, and crystalline fructose creates a balanced taste profile that enhances consumer acceptance. This composite approach allows the beverage to maintain zero-calorie or low-calorie properties while achieving a pleasant taste that consumers are willing to accept and purchase regularly.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The composition provides a strong sweet taste, low caloric value, reduced unpleasant taste intensity, and enhanced body-viscosity, making the beverage more palatable and economically viable.
Implementation Method 1
the cellulose ether masks unpleasant tastes or residual tastes caused by the sweetener
Implementation Method 2
improved body-viscosity
Data Source
AI summary
Disclosed is a beverage composition. The beverage composition includes a sweetener and cellulose ether. Accordingly, the beverage composition provides a strong sweet taste with low levels of unpleasant tastes or residual tastes, and satisfactory body-viscosity.