Flavouring Composition Ratios for Balanced Sweetness Without Off-Tastes
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
The food industry faces challenges in balancing the taste profile of food and beverages with reduced sugar content, as high-sugar alternatives like sweeteners often exhibit off-tastes and unpleasant sensory impressions, and there is a need for compositions that can enhance sweetness without increasing sweetener concentrations.
Innovation Solution
A flavoring composition comprising hesperetin and hesperetin dihydrochalcone in specific weight ratios, optionally with additional flavorings, to synergistically enhance sweetness and improve mouthfeel.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If high-sugar alternatives like sweeteners are used to maintain sweet taste in reduced-sugar preparations, then sweetness is improved, but off-tastes and unpleasant sensory impressions occur
Solution Approach 1:
Hesperetin and hesperetin dihydrochalcone act as intermediary substances that modify the taste profile of sweeteners. These flavonoids interact with sweetener molecules to mask off-tastes and unpleasant sensory impressions while preserving the sweet taste, thereby resolving the contradiction between maintaining sweetness and eliminating off-tastes
Solution Approach 2:
The invention creates a composite flavouring composition combining hesperetin, hesperetin dihydrochalcone, and sweeteners in specific ratios. This composite material leverages the synergistic effects of its components to provide enhanced sweetness with reduced off-tastes, addressing the technical contradiction through material composition optimization
2Quantity of substance
If sweetener concentrations are increased to enhance sweetness, then sweetness intensity is improved, but off-tastes and unpleasant sensory impressions are intensified
Solution Approach 1:
The invention optimizes the concentration parameters of hesperetin and hesperetin dihydrochalcone in relation to sweeteners. By establishing specific weight ratios (hesperetin:sweetener 0.01-10:1 and hesperetin dihydrochalcone:sweetener 0.01-10:1), the composition achieves enhanced sweetness while suppressing off-tastes through precise parameter control
3Object-affected harmful factors
If sugar content is decreased in food and beverages, then health benefits are improved, but taste profile balance deteriorates
Solution Approach 1:
Hesperetin and hesperetin dihydrochalcone serve as intermediary substances that compensate for the reduced sugar content. These flavonoids interact with the remaining sugar and sweeteners to maintain taste profile balance, ensuring that health benefits from sugar reduction are achieved without compromising sensory quality
Data Source
AI summary
The present invention concerns a flavouring composition comprising hesperetin and hesperetin dihydrochalcone for improving the taste profile in a preparation. Furthermore, the present invention relates to preparations having a balanced taste profile as well as a method for improving the taste profile of a preparation.