Dipeptide BCAA Formulation for Reduced Bitterness

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Solution Overview

Problem

Branched chain amino acids (BCAAs) used in nutritional supplements exhibit a strongly bitter taste, leading to patient rejection, despite their physiological benefits, as existing masking agents and strong flavors do not adequately address this issue.

Innovation Solution

The use of dipeptides, such as alanyl-leucine, alanyl-isoleucine, alanyl-valine, glycyl-leucine, glycyl-isoleucine, and glycyl-valine, which exhibit reduced bitterness compared to free BCAAs, are incorporated into orally-administrable nutritional products, allowing for their administration without the objectionable taste.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Reliability

If BCAAs are used in nutritional supplements, then physiological benefits are achieved, but bitter taste causes patient rejection

Engineering Contradiction:

Improvephysiological effectivenessVSAvoidbitter taste

Core Design Contradiction:

ReliabilityVSObject-affected harmful factors

Solution Approach 1:

The patent applies parameter changes by converting free BCAAs into dipeptide forms (such as Val-Gly, Leu-Gly, Ile-Gly), which fundamentally alters the taste parameter while preserving the physiological benefits. This chemical form transformation reduces bitterness without compromising the essential amino acid functionality.

Inventive Principle:

Principle #35Parameter changes

Solution Approach 2:

The patent uses composite materials by combining BCAA amino acids with glycine to form dipeptide compounds. This composite approach creates a new substance that retains the beneficial properties of BCAAs while eliminating the adverse bitter taste through the addition of glycine.

Inventive Principle:

Principle #40Composite materials

2Object-affected harmful factors

If masking agents are added to block bitterness, then taste perception is improved, but complete blocking is not achieved and additional flavors may be objectionable

Engineering Contradiction:

Improvebitterness perceptionVSAvoidpatient acceptance

Core Design Contradiction:

Object-affected harmful factorsVSEase of operation

Solution Approach 1:

The patent applies the extraction principle by removing the bitter taste property from the BCAA supplement through chemical transformation into dipeptides. Instead of adding masking agents to cover the bitterness, the solution extracts the harmful bitter characteristic by changing the molecular structure to a less bitter form.

Inventive Principle:

Principle #2Taking out (Extraction)

3Object-affected harmful factors

If strong flavors are added to mask bitterness, then taste coverage is improved, but patients with limited appetites find them equally objectionable

Engineering Contradiction:

Improvebitterness maskingVSAvoidappetite compatibility

Core Design Contradiction:

Object-affected harmful factorsVSAdaptability or versatility

Solution Approach 1:

The patent changes the fundamental taste parameter of the supplement by transforming BCAAs into dipeptides, which naturally exhibit reduced bitterness. This eliminates the need for strong flavor additives and creates a formulation that is inherently more compatible with limited appetites and nausea.

Inventive Principle:

Principle #35Parameter changes

Data Source

PatentEP2630874A1Methods for the use of branched chain amino acids

Publication Date: 2013.08.28 NESTEC SA

AI summary

The invention provides an orally-administrable nutritional product comprising a dipeptide including a branched chain amino acid (BCAA). In one embodiment, the nutritional product comprises a dipeptide selected from at least one of the following: alanyl-leucine, alanyl-isoleucine, alanyl-valine, glycyl-leucine, glycyl-isoleucine, and glycyl-valine.