Edible Fat Composition Enhancing Kokumi Peptide Delivery
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Solution Overview
Problem
Current methods for imparting kokumi to food and beverages require a significant amount of γ-glutamyl peptides, increasing production costs, and there is a need for a composition that can achieve this effect in smaller amounts.
Innovation Solution
Dispersing γ-glutamyl peptides in an aqueous solution into edible fat compositions to enhance the kokumi-imparting effect, allowing for a more efficient and cost-effective delivery of kokumi to food and beverages.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If γ-glutamyl peptides are added to food and beverage to impart kokumi, then the kokumi effect is achieved, but a large amount of peptide is required which increases production cost
Solution Approach 1:
The patent creates a composite material by combining γ-glutamyl peptides with specific fats (triglycerides containing unsaturated fatty acids). This composite structure enhances the kokumi-imparting effect of the peptide, allowing much smaller amounts of the expensive peptide to achieve the desired sensory effect in food and beverages.
Solution Approach 2:
The patent changes the physical and chemical parameters of the peptide delivery system by incorporating it into a fat matrix. Specifically, it uses fats with particular properties (unsaturated fatty acid content, melting point range) to modify how the peptide is delivered and perceived, thereby enhancing its effectiveness at lower concentrations.
2Ease of manufacture
If γ-glutamyl peptides are added directly to food and beverage, then kokumi is imparted, but the production cost increases due to large peptide requirements
Solution Approach 1:
The patent creates a composite material by combining γ-glutamyl peptides with specific fats (triglycerides containing unsaturated fatty acids). This composite structure enhances the kokumi-imparting effect of the peptide, allowing much smaller amounts of the expensive peptide to achieve the desired sensory effect in food and beverages.
Solution Approach 2:
The patent changes the physical and chemical parameters of the peptide delivery system by incorporating it into a fat matrix. Specifically, it uses fats with particular properties (unsaturated fatty acid content, melting point range) to modify how the peptide is delivered and perceived, thereby enhancing its effectiveness at lower concentrations.
Data Source
AI summary
To provide a method for improving the body taste-imparting effect of a γ-glutamyl peptide. By using an edible oil/fat composition that is produced by dispersing an aqueous solution of a γ-glutamyl peptide in an oil/fat, the body taste-imparting effect of the γ-glutamyl peptide is improved.