Dairy Composition Sweet Taste Improver for Sugar-Like Profile

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Solution Overview

Problem

Natural and synthetic high-potency sweeteners often have undesirable taste profiles, including delayed sweetness onset, lingering aftertaste, and off-tastes like bitterness and licorice-like flavors, which disrupt the temporal and flavor profiles of food and beverage compositions, making them unsuitable for direct sugar replacement.

Innovation Solution

A dairy composition comprising a high-potency sweetener and a sweet taste improving composition, which modifies the temporal and flavor profiles to be more sugar-like, using natural and synthetic sweeteners like rebaudioside A and sweet taste improving additives such as carbohydrates, polyols, and amino acids to enhance the sweetness experience.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Loss of energy

If natural or synthetic high-potency sweeteners are used to replace sugar, then caloric content is reduced or eliminated, but temporal profile and flavor profile deteriorate with delayed sweetness onset, lingering aftertaste, and off-tastes

Engineering Contradiction:

Improvecaloric contentVSAvoidtaste balance

Core Design Contradiction:

Loss of energyVSEase of manufacture

Solution Approach 1:

The patent combines high-potency sweeteners with bulking agents (carbohydrates, polyols, proteins, or their hydrolysates) to create a composite sweetening composition. This composite approach allows the high-potency sweetener to provide intense sweetness while the bulking agent contributes bulk, texture, and improved temporal profile, resulting in a composition that more closely mimics the taste characteristics of sugar

Inventive Principle:

Principle #40Composite materials

Solution Approach 2:

The patent modifies the temporal and flavor profiles by changing the composition parameters - specifically by incorporating bulking agents in optimized amounts (typically 1-90% of the composition). This parameter adjustment transforms the rapid-onset, long-lasting profile of pure high-potency sweeteners into a more sugar-like temporal profile with balanced onset and duration

Inventive Principle:

Principle #35Parameter changes

2Quantity of substance

If high-potency sweeteners are used, then sweetness intensity is increased, but temporal profile becomes unbalanced with slower onset and longer duration

Engineering Contradiction:

Improvesweetness intensityVSAvoidsweetness duration

Core Design Contradiction:

Quantity of substanceVSDuration of action of moving object

Solution Approach 1:

By creating a composite material consisting of high-potency sweetener combined with bulking agents, the patent achieves a balanced temporal profile. The bulking agent modulates the release and perception of sweetness over time, transforming the extreme temporal characteristics of pure high-potency sweeteners into a more natural, sugar-like temporal profile while maintaining high sweetness intensity

Inventive Principle:

Principle #40Composite materials

Solution Approach 2:

The patent applies different functional components to different aspects of the sweetness experience: the high-potency sweetener provides intense sweetness, while the bulking agent provides bulk, texture, and temporal modulation. This local quality assignment allows each component to optimize its specific function while contributing to an overall balanced profile

Inventive Principle:

Principle #3Local quality

3Quantity of substance

If high-potency sweeteners are used, then sweetness potency is improved, but off-tastes such as bitter, metallic, cooling, and astringent flavors appear

Engineering Contradiction:

Improvesweetness potencyVSAvoidoff-tastes

Core Design Contradiction:

Quantity of substanceVSObject-generated harmful factors

Solution Approach 1:

The patent converts the potential harm of off-tastes into a benefit by using the bulking agent to mask or counterbalance the bitter, metallic, cooling, and astringent notes inherent in high-potency sweeteners. The bulking agent acts as a flavor modifier that suppresses these undesirable sensations while preserving the intense sweetness

Inventive Principle:

Principle #22Blessing in disguise (Convert harm into benefit)

Solution Approach 2:

The bulking agent serves as an intermediary substance between the high-potency sweetener and the consumer's taste receptors. It mediates the flavor interaction by providing a neutral or pleasant background that allows the sweetener's intense sweetness to shine while filtering out the unwanted off-tastes

Inventive Principle:

Principle #24Intermediary (Mediator)

Data Source

PatentUS9149051B2Dairy composition with high-potency sweetener

Publication Date: 2015.10.06 THE COCA COLA CO

AI summary

The present invention relates generally to dairy 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 dairy 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 dairy product. The present invention also relates to dairy 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 dairy compositions and methods provide a more sugar-like temporal profile, including sweetness onset and sweetness linger, and/or a more sugar-like flavor profile.