Cocoa Polyphenol Palatability via Edible Acid Complexation
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Solution Overview
Problem
Cocoa extracts with cocoa polyphenols are naturally bitter and astringent, limiting their use to chocolate-flavored compositions, and are hydrophobic, making them difficult to disperse in water, which affects their palatability and absorption in non-chocolate flavored beverages.
Innovation Solution
Incorporating an edible acid, such as citric, tartaric, or malic acid, into cocoa extract compositions to improve palatability, dispersibility, and absorption by reducing bitterness and astringency, and enhancing the natural color and stability of cocoa polyphenols, allowing for non-chocolate flavored, water-soluble/dispersible beverages.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If cocoa extract with cocoa polyphenols is used in non-chocolate flavored compositions, then health benefits are provided, but bitterness and astringency reduce palatability
Solution Approach 1:
The patent uses edible acids (citric acid, tartaric acid, malic acid, or combinations) as intermediary substances to mediate between the cocoa polyphenols and the consumer's palate. These acids interact with the polyphenols to reduce bitterness and astringency through chemical complexation, while the acids themselves provide desirable tart/sour flavors that enhance overall palatability. This allows the health benefits of cocoa polyphenols to be retained while eliminating the unpleasant taste characteristics.
2Device complexity
If cocoa extract is used without emulsifiers, then composition simplicity is improved, but hydrophobicity reduces dispersibility in water
Solution Approach 1:
The patent changes the chemical environment parameter by introducing edible acids, which alter the pH and ionic composition of the system. This parameter change affects the surface properties of cocoa polyphenols, reducing their hydrophobicity and improving water dispersibility without requiring emulsifiers like lecithin. The acids create a more favorable solvation environment for the polyphenolic compounds.
3Ease of operation
If edible acid is added to cocoa extract, then palatability and dispersibility are improved, but additional ingredients increase formulation complexity
Solution Approach 1:
The edible acids serve multiple functions simultaneously: (1) they act as flavor modifiers to reduce bitterness and astringency, (2) they improve dispersibility by altering the chemical environment, (3) they provide desirable tart/sour flavors that enhance palatability, and (4) they simplify the overall formulation by eliminating the need for separate emulsifiers. This multi-functionality justifies the addition of the acid ingredient.
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 addition of edible acids increases the wettability and dispersibility of cocoa polyphenols, making them more palatable and easily absorbed, while maintaining health benefits and natural color, without the need for emulsifiers like lecithin, thus expanding the application of cocoa polyphenols in beverages.
Implementation Method 1
an edible acid under the conditions described herein, in the presence of a cocoa extract comprising cocoa polyphenols, has several advantages including: improving the palatability of compositions comprising cocoa extract
Implementation Method 2
increasing the dispersibility of the cocoa polyphenols contained in the cocoa extract
Data Source
AI summary
The present subject matter relates to palatable beverages and compositions such as non-chocolate flavored water soluble dry powder compositions comprising a cocoa extract which comprises cocoa polyphenols, and an edible acid. The present subject matter further relates to processes for formulating said beverages and compositions.