Beverage Composition with Maillard Reaction for Bitter Taste Suppression
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Solution Overview
Problem
Beverages with high concentrations of collagen often suffer from unpleasant bitter tastes due to minerals like potassium and magnesium, which existing technologies fail to adequately address.
Innovation Solution
A beverage composition incorporating a collagen peptide with an average molecular weight of 1,000 to 3,000, a reducing sugar such as fructose, maltose, or glucose, and controlled concentrations of potassium and magnesium, with a Maillard reaction product to enhance flavor and texture.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If high concentration of collagen is blended in beverage, then beautifying effects are enhanced, but bitter taste increases
Solution Approach 1:
The patent applies the Maillard reaction between reducing sugars and collagen peptides to convert the harmful bitter taste into a beneficial full-bodied taste. The reaction conditions (temperature 75-95°C, pH 2.0-4.0, time 1-24 hours) are optimized to produce desirable flavor compounds while eliminating bitterness, transforming a negative sensory attribute into a positive one.
Solution Approach 2:
The patent changes multiple parameters simultaneously: collagen peptide concentration (2,000-4,000 mg/10mL), reducing sugar content (0.5-3 parts by mass per 100 parts collagen peptide), reaction temperature (75-95°C), pH (2.0-4.0), and reaction time (1-24 hours). These parameter changes work together to achieve high collagen concentration while suppressing bitter taste through controlled Maillard reaction.
2Quantity of substance
If high concentration of collagen peptide is used, then beautifying effects are improved, but flavor satisfaction deteriorates
Solution Approach 1:
The Maillard reaction converts the potentially harmful flavor degradation at high collagen concentrations into a beneficial full-bodied taste. The reaction produces complex flavor compounds that enhance overall flavor quality while the controlled conditions prevent off-flavors, thereby improving flavor satisfaction despite high collagen content.
Solution Approach 2:
The patent creates a composite system combining collagen peptides, reducing sugars, and Maillard reaction products. This composite approach allows high collagen concentration to be maintained while the interacting components (sugars and reaction products) contribute to improved flavor quality, creating a synergistic effect that resolves the contradiction.
3Reliability
If minerals from collagen raw material are present, then collagen functionality is maintained, but bitter taste is generated
Solution Approach 1:
The Maillard reaction acts as an intermediary process that interacts with mineral-containing collagen peptides. The reducing sugars and reaction conditions mediate the interaction between minerals and collagen, transforming the bitter taste generated by minerals into a more acceptable flavor profile through the formation of reaction products.
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 solution effectively suppresses bitter tastes and enhances the full-bodied taste and thick texture, providing a higher feeling of effectiveness from collagen, making the beverage more palatable and enjoyable.
Implementation Method 1
a content of the reducing sugar being from 0.5 parts by mass to 3 parts by mass with respect to 100 parts by mass of the collagen peptide... a beverage composition includes a product of a Maillard reaction between the collagen peptide and the reducing sugar
Data Source
AI summary
Provided is a beverage composition including a collagen peptide having an average molecular weight of from 1,000 to 3,000 and a reducing sugar, the beverage composition having a concentration of the collagen peptide of from 2,000 mg/10 mL to 4,000 mg/10 mL, a concentration of potassium of 3 mg/10 mL or less, and a concentration of magnesium of from 0.1 mg/10 mL or less, and a content of the reducing sugar being from 0.5 parts by mass to 3 parts by mass with respect to 100 parts by mass of the collagen peptide.