Cooling Compound Salt Enhancement
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Solution Overview
Problem
Salt-reduced food products often lack flavor, making it difficult to enhance saltiness without increasing salt content, which poses health concerns.
Innovation Solution
Incorporating specific cooling compounds like N-(4-cyanomethylphenyl) p-menthanecarboxamide and N-(2-pyridin-2-ylethyl) p-menthanecarboxamide at concentrations below their cooling threshold to enhance perceived saltiness in food compositions, allowing for reduced salt content while maintaining flavor.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If more salt is added to enhance flavor, then saltiness perception is improved, but health risks increase due to excessive salt intake
Solution Approach 1:
The patent introduces cooling compounds (menthol, WS-3, WS-23) as intermediary substances that mediate between the consumer's taste perception and the actual salt content. These compounds interact with TRPM8 receptors to create a cooling sensation that enhances the perception of saltiness, allowing salt reduction while maintaining flavor satisfaction.
Solution Approach 2:
The patent changes the concentration parameter of cooling compounds to optimize salt enhancement effect. By using very low concentrations (0.001-0.05 ppm for WS-3 and WS-23, 0.01-1.0 ppm for menthol), the patent achieves maximum salt perception enhancement while avoiding cooling effects that would alter the product's sensory profile.
2Object-affected harmful factors
If salt content is reduced in food products, then health benefits are achieved, but flavor perception deteriorates
Solution Approach 1:
Cooling compounds serve as mediators that bridge the gap between reduced salt content and maintained flavor perception. These compounds activate thermal sensation receptors (TRPM8) which cross-talk with salt taste receptors, creating an enhanced saltiness perception even when actual salt content is reduced by 20-50%.
Solution Approach 2:
The cooling compounds perform multiple functions simultaneously: they provide the primary cooling sensation desired in the product, enhance saltiness perception to compensate for salt reduction, and maintain overall flavor profile without requiring additional salt or other flavor enhancers.
3Quantity of substance
If cooling compounds are added to enhance saltiness, then salt perception is improved, but cooling effect may occur at higher concentrations
Solution Approach 1:
The patent applies partial action by using sub-threshold concentrations of cooling compounds for their intended cooling purpose. By using concentrations below those required to produce noticeable cooling effects, the patent achieves salt enhancement through receptor cross-talk while avoiding the unwanted cooling sensation.
Solution Approach 2:
The patent precisely controls the concentration parameter of cooling compounds to fall within a narrow window (0.001-0.05 ppm for WS-3 and WS-23, 0.01-1.0 ppm for menthol) where salt enhancement occurs through TRPM8-salt receptor cross-talk, but the cooling threshold is not reached, thus avoiding perceptible cooling effects.
Data Source
AI summary
A method of enhancing the perceived saltiness of an orally-ingestible composition, comprising the incorporation therein of a compound which is a cooling compound in a proportion that is below the cooling threshold but that provides a salt enhancement. Therefore, less salt is needed to provide a desirable salty taste to foodstuffs, beverages and the like, and the products are healthier as a result.