Coolness-Modifying Composition for Stronger Cooling Without Bitterness
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Solution Overview
Problem
Existing cooling compounds like menthol in food, beverage, and oral care products often impart bitter or astringent tastes, necessitating the development of compositions that enhance cooling effects without these undesirable sensory perceptions.
Innovation Solution
Incorporation of (E/Z)-2-methyl-2-butenal and (E/Z)-2-isopropyl-5-methyl-2-hexenal into coolness-modifying compositions, optionally with high-intensity sweeteners like sucralose or sodium saccharin, to enhance the cooling sensation in flavored and body care products.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Temperature
If menthol is used to produce cooling effect, then cooling sensation is enhanced, but bitter or astringent taste is imparted
Solution Approach 1:
The patent introduces (E/Z)-2-methyl-2-butenal and (E/Z)-2-isopropyl-5-methyl-2-hexenal as intermediary compounds that mediate between the cooling effect and taste perception. These aldehydes act as sensory modifiers that enhance the cooling sensation while simultaneously masking or reducing the bitter and astringent tastes of menthol, thus resolving the contradiction between desired cooling effect and undesirable taste
2Temperature
If concentration of menthol is increased to enhance cooling effect, then cooling sensation is improved, but bitterness and astringency are intensified
Solution Approach 1:
The patent changes the compositional parameters by introducing specific aldehyde compounds ((E/Z)-2-methyl-2-butenal and (E/Z)-2-isopropyl-5-methyl-2-hexenal) at controlled concentrations. These parameter changes allow for enhancement of cooling sensation through multiple mechanisms while the aldehydes concurrently modify the taste profile to reduce bitterness and astringency, thus resolving the contradiction
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
These compounds effectively enhance the cooling sensation while reducing bitterness and astringency, providing a more pleasant sensory experience in food, beverage, oral care, and body care products.
Implementation Method 1
Temperature-sensitive proteins of the TRP channel family are typically found at the site at which thermal stimuli are converted into neuronal activity. Moreover, many of these channels are receptors for ligands that elicit distinct psychophysical sensations, such as the heat associated with capsaicin and the cold felt with menthol.
Data Source
AI summary
The present disclosure generally relates to coolness-modifying compositions that enhance the cooling effect of cooling compounds, such as menthol, cubebol, and the like. In some aspects, the disclosure provides uses of such coolness-modifying compositions to cooling effect of cooling compounds. In some other aspects, the disclosure provides compositions (such as comestible compositions or oral care compositions), which comprise a cooling compound (for example, menthol, cubebol, and the like) and a coolness-modifying composition of the present disclosure. In some embodiments, such compositions are in the form of a food product, a beverage product, or an oral care product, such as a toothpaste, a mouthwash, a tooth-whitening composition, a chewing gum, a dentifrice, and the like. In some other embodiments, such compositions are in the form of a body care product, such as a cosmetic product, a skin care product, or a hair care product.