Condiment Sweetener Blends for Sugar-Like Temporal Profiles
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Solution Overview
Problem
Non-caloric high-intensity sweeteners often have different temporal and flavor profiles compared to sugar, leading to unbalanced taste in food and beverages, and exhibit undesirable taste characteristics such as bitter or metallic notes, which limits their use in replacing bulk sweeteners.
Innovation Solution
A condiment composition comprising a natural or synthetic high-potency sweetener combined with a sweet taste improving composition, along with a condiment base, to modify the temporal and flavor profiles to be more sugar-like, thereby enhancing the taste balance and variety of food and beverage formulations.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Loss of energy
If non-caloric high-intensity sweeteners are used to replace sugar, then caloric content is reduced, but temporal profile and flavor balance deteriorate
Solution Approach 1:
The patent combines multiple sweetening agents (high-intensity sweeteners like sucralose or aspartame with bulk sweeteners like maltitol or isomalt) to create a composite sweetener composition. This composite approach allows the formulation to achieve both low caloric content and improved temporal profile by leveraging the complementary characteristics of different sweeteners - the high-intensity component provides sweetness with minimal calories while the bulk component contributes to the desired temporal release pattern and mouthfeel.
Solution Approach 2:
The patent modifies the temporal profile and flavor characteristics by adjusting formulation parameters including the ratio of high-intensity to bulk sweeteners, particle size distribution, and crystalline vs. amorphous forms. These parameter changes enable control over dissolution rate and sweetness release kinetics, transforming the temporal profile from the undesirable rapid onset/long linger of pure high-intensity sweeteners to a more balanced sugar-like pattern.
2Quantity of substance
If high-potency sweeteners are used to replace bulk sweeteners, then sweetness intensity is improved, but taste balance and mouthfeel deteriorate
Solution Approach 1:
The patent applies local quality by using different sweetener components for different functional requirements within the same formulation. The high-intensity sweetener component addresses the need for sweetness intensity, while the bulk sweetener component addresses mouthfeel, bulk texture, and taste balance. This spatial and functional differentiation within the composite allows each component to optimize its local function without compromising the overall product quality.
Solution Approach 2:
The bulk sweetener acts as an intermediary substance that mediates between the high-intensity sweetener and the consumer's sensory experience. It provides the physical bulk and mouthfeel characteristics while modulating the release and perception of the high-intensity sweetener's sweetness, thereby achieving balanced taste perception that neither component could achieve alone.
3Loss of energy
If high-potency sweeteners are used alone, then caloric reduction is achieved, but off-tastes and adaptation behaviors worsen
Solution Approach 1:
The patent converts the potentially harmful off-tastes and adaptation effects of high-intensity sweeteners into beneficial outcomes by combining them with bulk sweeteners. The bulk sweetener masks or counteracts the bitter, metallic, or licorice-like off-tastes while also mitigating the adaptation effect where sweetness perception diminishes on iterative tasting. This transformation turns a limiting factor into an acceptable or even desirable characteristic of the final product.
Data Source
AI summary
The present invention relates generally to condiment compositions comprising non-caloric or low-caloric high-potency sweeteners and methods for making and using them. In particular, the present invention relates to different condiment compositions comprising at least one non-caloric or low-caloric natural and/or synthetic high potency sweetener, at least one sweet taste improving composition, and a condiment base. The present invention also relates to condiment compositions and methods that can improve the tastes of non-caloric or low-caloric natural and/or synthetic, high-potency sweeteners by imparting a more sugar-like taste or characteristic. In particular, the condiment compositions and methods provide a more sugar-like temporal profile, including sweetness onset and sweetness linger, and/or a more sugar-like flavor profile.