Cucumber Extract Bitter-Blocking Agent for Edible Dips
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Solution Overview
Problem
Conventional dips and sauces cannot modify the bitter taste of edible foods like raw vegetables, despite adding flavor.
Innovation Solution
Edible dips comprising a first lactose-based composition, a second lactose-based composition, at least one spice, and a cucumber extract based bitter-blocking agent that blocks the binding of bitter compounds to TAS2R proteins, thereby modifying or reducing the bitter taste.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If conventional dips and sauces are used to add flavor to edible foods, then flavor enhancement is achieved, but the bitter taste of foods like raw vegetables cannot be modified or reduced
Solution Approach 1:
The patent introduces a bitter-blocking agent as an intermediary substance that specifically targets and blocks bitter taste receptors (TAS2R proteins) on the tongue. This agent acts as a mediator between the bitter compounds in food and the taste receptors, preventing the harmful bitter signal from being transmitted while allowing other flavors to pass through unchanged. The bitter-blocking agent thus resolves the contradiction by selectively interfering with only the bitter taste pathway.
Solution Approach 2:
The patent changes the chemical parameters of the dip composition by incorporating specific bitter-blocking compounds that can chemically interact with bitter taste receptors. By adjusting the composition to include these active ingredients at optimized concentrations, the dip transforms from a simple flavor additive into a taste-modifying system that can alter the perception of bitterness while maintaining other flavor dimensions.
2Quantity of substance
If dips are designed to add flavor only, then flavor enhancement is achieved, but the ability to modify or reduce bitter taste is lost
Solution Approach 1:
The patent makes the dip universally functional by combining multiple capabilities in a single product: flavor enhancement through spices and lactose compositions, and bitter taste modification through the bitter-blocking agent. This multi-functional formulation allows the same dip to simultaneously add desirable flavors and reduce unwanted bitterness, making it adaptable to a wider range of foods and consumer preferences without requiring separate products for each function.
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 described edible dips effectively modify, reduce, or block bitter tastes in edible foods by inhibiting the binding of bitter compounds to TAS2R proteins, providing a flavorful and palatable experience.
Implementation Method 1
a cucumber extract based bitter-blocking agent that blocks the binding of bitter compounds to TAS2R proteins
Data Source
AI summary
A liquid edible dip that includes a first lactose-based composition, a second lactose-based composition, at least one spice, and a cucumber extract based bitter-blocking agent that can block the bitter tastes present in certain edible foods. The cucumber extract based bitter-blocking agent can modify, reduce, or block the bitter taste present in some edible foods. The first lactose-based composition may be a strained yogurt and the second lactose-based composition may be an evaporated milk powder.