Flavanone Derivatives Enhance Sweetness Without Taste Alteration
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Solution Overview
Problem
Current low-calorie sweeteners often alter the taste of sweetened products in undesirable ways, such as causing astringency, bitterness, or metallic tastes, making them less pleasurable for consumers, and there is a need for compounds that enhance sweetness without changing the perceived taste of caloric sweeteners.
Innovation Solution
The use of specific flavanone derivatives, such as compounds of formula (I) or their salts, which can be combined with caloric sweeteners to enhance sweetness while maintaining the original taste profile, thereby allowing for reduced usage of caloric sweeteners in food and beverage products.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Loss of energy
If low-calorie sweeteners are used to reduce caloric content, then caloric content is reduced, but taste quality deteriorates due to astringency, bitterness, or metallic tastes
Solution Approach 1:
The patent introduces sweetness enhancers as intermediary compounds that mediate between the primary sweetener and the consumer's taste receptors. These enhancers work in combination with low-calorie sweeteners to amplify the sweetness signal while suppressing unpleasant taste sensations, effectively acting as a chemical mediator that allows reduced caloric intake without sacrificing taste quality
Solution Approach 2:
The patent modifies the chemical parameters of the sweetening system by introducing compounds with specific molecular structures (flavanone derivatives) that have particular sweetness enhancement factors and taste modification properties. By changing the chemical composition parameters of the sweetener blend, the invention achieves enhanced sweetness perception and suppressed unpleasant tastes while maintaining low caloric content
2Quantity of substance
If sweetness enhancers are added to enhance perceived sweetness, then sweetness intensity is improved, but taste quality deteriorates due to alteration of original taste profile
Solution Approach 1:
The patent applies local quality by targeting specific taste receptor subtypes with different sweetness enhancer compounds. Different flavanone derivatives are selected to act on specific receptors (e.g., T1R2/T1R3, T1R1/T1R3) to enhance sweetness in particular sensory dimensions while leaving other taste qualities unchanged, thereby achieving localized sweetness enhancement without global taste distortion
Data Source
AI summary
The present disclosure generally provides a class of flavanone derivatives and their use as sweetness enhancers. In some aspects, the disclosure provides certain compositions that include such flavanone derivatives, such as compositions that include such flavanone derivatives and one or more other sweeteners. In some other aspects, the disclosure provides methods of reducing the caloric content of a sweetened article, such as a sweetened food or beverage product.