Cooling Enhancing Composition Using Eriodictyol
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Solution Overview
Problem
Current cooling compounds, such as menthol, face limitations due to their strong minty odor and high volatility, necessitating the development of improved coolant compositions with enhanced cooling effects and taste perceptions.
Innovation Solution
The use of a cooling enhancing composition comprising eriodictyol, homoeriodictyol, hesperetin, and their mixtures, in combination with cooling agents like menthol, WS3, WS5, WS23, menthyl glutarate, and menthyl lactate, to provide a complementary cooling sensation and taste perception in various products.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Temperature
If menthol is used as a cooling agent, then cooling effect is achieved, but strong minty odor and high volatility occur
Solution Approach 1:
The patent combines multiple cooling compounds (menthol, WS-3, WS-5, WS-23, menthyl glutarate, and/or menthyl lactate) with a specific enhancing composition containing eriodictyol, homoeriodictyol, and/or hesperetin. This merging creates a synergistic effect where the enhancement composition amplifies the cooling sensation while masking the undesirable minty odor and reducing volatility issues of individual compounds.
Solution Approach 2:
The invention creates a composite cooling formulation by integrating specific ratios of multiple cooling agents with the enhancing composition. The composite nature allows the mixture to achieve superior cooling effect while the enhancing components modulate the sensory profile to reduce strong minty odor and control volatility, thereby resolving the technical contradiction.
2Temperature
If cooling compounds are used to enhance cooling sensation, then cooling effect is improved, but taste perception becomes limited
Solution Approach 1:
The patent modifies the sensory parameters of cooling compounds by introducing the enhancing composition. The eriodictyol, homoeriodictyol, and/or hesperetin alter the taste profile and cooling sensation characteristics, expanding the sensory experience beyond what individual cooling compounds can provide alone. This parameter change resolves the limitation in taste perception while maintaining enhanced cooling effect.
3Temperature
If higher concentrations of cooling agents are used, then cooling effect is enhanced, but sensory overload and unpleasant taste occur
Solution Approach 1:
The patent employs the enhancing composition at optimized concentrations that provide sufficient enhancement to achieve strong cooling effect without causing sensory overload. The eriodictyol, homoeriodictyol, and/or hesperetin are used in controlled amounts that amplify cooling sensation while their pleasant taste profiles prevent unpleasant aftertaste, thereby resolving the contradiction between intensity and sensory comfort.
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 cooling enhancing composition significantly enhances the cooling taste impression of these substances, even at low concentrations, offering improved sensory effects in topical, oral care, and ingestible products, with adjustable concentrations based on application.
Implementation Method 1
menthol acts on the cold receptors at the nerve endings in order to provide this cooling effect
Data Source
AI summary
The following invention relates to a taste enhancer and a method of enhancing taste. The invention relates the use of a cooling enhancing composition which provides cooling enhancement when combined with other cooling compounds.