Flavoring Concentrate via Selective Adsorption
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Solution Overview
Problem
Current methods fail to effectively concentrate flavoring and aromatic substances that convey a positive sensory impression while reducing those that convey a negative sensory impression in flavoring products, leading to an imbalance in their proportions.
Innovation Solution
A process involving the preparation of an aqueous flavoring solution with specific substances, adjustment of solvent proportions to enhance the log Pow* value of positive sensory substances, and use of an adsorption material to selectively adsorb these substances, resulting in a flavoring concentrate with a higher concentration of positive sensory substances compared to negative sensory substances by a factor of 1.5 or more.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If conventional concentration methods are used, then the concentration of flavoring substances increases, but the proportion of negative sensory substances increases equally, resulting in no improvement in sensory quality
Solution Approach 1:
The method segments the flavoring substance mixture into two distinct groups based on sensory impact: positive sensory substances (to be concentrated) and negative sensory substances (to be reduced). This segmentation enables selective treatment of different substance groups through the adsorption process, allowing concentration of desirable flavors while removing unwanted ones.
Solution Approach 2:
The method applies local quality by creating different concentration outcomes for different substance groups within the same mixture. Through selective adsorption, positive sensory substances are concentrated in specific adsorbate portions while negative sensory substances are concentrated in other portions, enabling localized quality improvement in the final flavoring product.
2Quantity of substance
If all flavoring substances are concentrated equally, then the total flavor intensity increases, but the sensory balance deteriorates due to equal proportion of negative substances
Solution Approach 1:
The method segments the adsorption process into selective stages where different adsorbents or adsorption conditions are used to separate positive and negative sensory substances into different adsorbate portions. This segmentation enables independent control of concentration for each substance group, maintaining sensory balance while achieving total flavor concentration.
Solution Approach 2:
The method changes adsorption parameters (such as adsorbent type, solvent composition, temperature, or flow rate) to selectively concentrate different substance groups at different stages. By adjusting these parameters, the process achieves differential concentration that preserves sensory balance while increasing total flavor intensity.
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 process achieves a significant concentration of positive sensory flavoring substances while minimizing negative sensory substances, enhancing the overall sensory profile of flavoring products.
Implementation Method 1
use of an adsorption material to selectively adsorb these substances
Implementation Method 2
adjustment of solvent proportions to enhance the log Pow* value of positive sensory substances
Data Source
AI summary
The present invention relates to processes for the preparation of a flavoring concentrate, to a flavoring concentrate which can be prepared by a process according to the invention, to products comprising one or more flavoring concentrates according to the invention, and to processes for the concentration of flavoring and/or aromatic substances.