Formula I Flavor Modifiers for Sweetener Off-Taste Masking
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Solution Overview
Problem
The food and beverage industry faces challenges in enhancing the flavor and mouthfeel of mass-manufactured products without compromising on sugar and salt content, as well as in masking off-tastes associated with high-intensity sweeteners, while maintaining authentic taste profiles.
Innovation Solution
Incorporation of specific compounds of formula (I), which are derived from combining amino acids with fatty acids, into comestible compositions to modify flavors and mouthfeel, enhancing the overall organoleptic properties by complementing and accentuating the existing flavors and textures.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If high-intensity sweeteners are added to comestible compositions, then sweetness intensity is improved, but off-tastes are generated
Solution Approach 1:
The patent introduces compounds of formula (I) as intermediary substances that mediate between the high-intensity sweetener and the consumer's taste perception. These compounds do not possess significant sweetening power themselves but act as flavor modifiers that suppress the metallic off-tastes generated by high-intensity sweeteners, allowing the desired sweetness to be perceived without the harmful off-tastes.
2Quantity of substance
If sugar content is reduced in comestible compositions, then health benefits are improved, but sweetness intensity deteriorates
Solution Approach 1:
The patent changes the compositional parameters of the flavor system by introducing compounds of formula (I) at very low concentrations (1-500 ppm). These compounds modify the flavor profile such that reduced sugar formulations (0.1-10% sugar) can achieve perceived sweetness intensity comparable to or exceeding traditional formulations, effectively decoupling sweetness intensity from sugar content.
3Quantity of substance
If salt content is reduced in comestible compositions, then health benefits are improved, but flavor intensity deteriorates
Solution Approach 1:
The compounds of formula (I) serve as intermediary flavor modifiers that enhance the perception of saltiness and overall flavor intensity in reduced-salt formulations. By acting on the flavor perception mechanism, these compounds allow 10-50% salt reductions while maintaining or enhancing flavor intensity, as the compounds amplify the sensory impact of the remaining salt and other flavor components.
4Reliability
If natural flavors are used in mass-manufactured compositions, then authentic taste is improved, but flavor stability deteriorates
Solution Approach 1:
The patent creates a composite flavor system that combines natural flavor ingredients with synthetically produced compounds of formula (I). This composite approach leverages the authentic taste characteristics of natural flavors while the synthetic compounds provide stability and consistency. The synergistic interaction between natural and synthetic components ensures flavor stability during processing and storage while maintaining authentic taste profiles.
Data Source
AI summary
This disclosure relates to flavour modification and to compounds of formula (I)whereinR1 is selected from C2-C20 alkyl, and C6-C25 alkenyl, anda) R2 and R3 together are —C(O)CH2CH2—; orb) R3 is hydrogen and R2 is —CH2CH2C(O)NHCH2CH3,useful in modifying flavours.