Beverage Steviol Glycoside Masking Bitterness Berry
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Solution Overview
Problem
Existing beverage formulations face challenges in achieving desirable taste properties, particularly in masking bitterness and off-tastes, while meeting market demands for alternative nutritional characteristics and flavor profiles, especially when using non-nutritive sweeteners like steviol glycosides.
Innovation Solution
Incorporating a berry component, such as berry juice or extracts, into carbonated and non-carbonated beverages, along with steviol glycosides and phosphoric acid, to effectively mask bitter tastes and aftertastes, thereby enhancing the flavor profile and nutritional characteristics.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If steviol glycosides are used as non-nutritive sweeteners in beverages, then alternative nutritional characteristics are achieved, but bitter taste and unpleasant off-notes occur
Solution Approach 1:
A berry component (such as berry juice, berry extract, or berry flavoring) is introduced as an intermediary substance to mask the bitter taste and unpleasant off-notes of steviol glycosides. The berry component acts as a mediator that improves the sensory properties of the beverage while allowing the steviol glycoside to provide its calorie-reducing function.
Solution Approach 2:
The beverage formulation combines steviol glycosides with berry components to create a composite sweetening system. This composite approach leverages the calorie-reducing properties of steviol glycosides while using the berry component's natural flavors to mask bitterness, achieving a balanced sensory profile.
2Quantity of substance
If alternative sweeteners are used in beverage formulations, then nutritional characteristics are improved, but taste properties deteriorate
Solution Approach 1:
The berry component serves as an intermediary that specifically targets and masks the unpleasant off-tastes associated with alternative sweeteners. By incorporating natural berry flavors, the formulation maintains the nutritional benefits of reduced-calorie sweeteners while eliminating their sensory drawbacks.
3Adaptability or versatility
If natural ingredients are used in beverages, then consumer interest is increased, but formulation complexity increases
Solution Approach 1:
The berry component performs multiple functions simultaneously: it provides natural flavoring that appeals to consumers seeking natural ingredients, masks the bitter taste of steviol glycosides, and contributes to the overall sensory profile. This multi-functionality simplifies the formulation by using a single ingredient to address multiple requirements.
Data Source
AI summary
Beverage compositions including a steviol glycoside and a berry component are provided. Beverage concentrate compositions including a steviol glycoside and a berry component are provided.