Formula I Compounds Modulate Steviol Glycoside Taste Profile
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Solution Overview
Problem
Natural caloric sugars like sucrose are preferred for their taste, but consumers seek non-caloric or low-caloric sweeteners that mimic sucrose's sweetness and taste profile without the undesirable taste properties of existing non-caloric sweeteners like steviol glycosides and mogrosides.
Innovation Solution
The use of compounds, such as those described in Formulas I and II, which enhance the sweetness and modulate taste attributes of consumables to make them more similar to sucrose-sweetened products by combining rebaudioside M and mogroside sweeteners with specific compounds that adjust bitterness and other taste characteristics.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Loss of energy
If non-caloric sweeteners like steviol glycosides and mogrosides are used, then caloric content is reduced, but taste quality deteriorates with bitterness, astringency, and licorice aftertaste
Solution Approach 1:
The patent introduces compounds of Formula I as intermediary substances that mediate between the non-caloric sweetener and the consumer's taste perception. These compounds do not provide sweetness themselves but modify the taste profile by reducing bitterness, astringency, and licorice aftertaste, thereby enabling the non-caloric sweetener to deliver acceptable taste quality without caloric content
Solution Approach 2:
The patent creates a composite sweetening system combining non-caloric sweeteners (steviol glycosides and/or mogrosides) with taste-modifying compounds (Formula I compounds). This composite approach leverages the sweetness potency of the non-caloric sweetener while using the Formula I compound to mask or reduce undesirable taste properties, achieving a synergistic effect that neither component could achieve alone
2Reliability
If steviol glycoside and mogroside concentrations are increased to achieve desired sweetness, then sweetness intensity improves, but undesirable taste properties become more prominent
Solution Approach 1:
The patent applies the principle of converting harm into benefit by using compounds of Formula I to transform the harmful bitter and astringent taste properties into a beneficial acceptable taste profile. The Formula I compounds specifically target and reduce the undesirable taste aspects that become more prominent at higher sweetener concentrations, thereby enabling the use of higher sweetener levels to achieve desired sweetness intensity without proportionally increasing bitterness and astringency
3Object-affected harmful factors
If sucrose is used to achieve superior sweetness characteristics, then taste quality improves, but caloric content increases
Solution Approach 1:
The patent creates a taste copy of sucrose by combining non-caloric sweeteners with compounds of Formula I. The Formula I compounds modify the taste profile of the non-caloric sweetener to replicate the superior sweetness characteristics and taste quality of sucrose, including reduced bitterness and astringency, without copying sucrose's caloric content. This allows consumers to experience sucrose-like taste quality with minimal or zero caloric content
Data Source
AI summary
Consumables comprising a sweetener and at least one compound of the formulae described are provided herein, wherein the sweetener comprises a sweetening amount of rebaudioside M and/or a sweetening amount of at least one mogroside. The at least one compound of the formulae described herein enhances the sweetness of the consumable and/or modulates one or more taste attributes to make the consumable taste more like a sucrose-sweetened consumable. Methods of enhancing the sweetness of a consumable, methods of making a consumable taste more like a sucrose-sweetened consumable and methods of preparing consumables are also detailed herein.