Fractionated Tomato Extract Nanofiltration for Umami Enhancement
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Solution Overview
Problem
Existing tomato flavor enhancing concentrates are problematic due to their reddish color and tomato-like flavor, which limits their application in products where color and flavor neutrality are desired, and they are too acidic, reducing the umami taste and causing unpleasant sensations.
Innovation Solution
A fractionated tomato extract is produced using nano-filtration, resulting in a product that is nearly colorless, devoid of tomato flavor, and has a higher pH and specific ratios of glutamic acid to citric acid, sugars, and increased gamma-aminobutyric acid, allowing for enhanced umami taste without imparting redness or tomato flavor.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If conventional tomato extracts are used for flavor enhancement, then umami taste is improved, but the product acquires unwanted red color and tomato-like flavor
Solution Approach 1:
The tomato extract is divided into multiple fractions based on molecular weight using nanofiltration membranes. The fraction with molecular weight 50-500 Da is enriched for glutamic acid while excluding larger molecules responsible for color and unwanted flavor, achieving separation of desirable taste components from undesirable color and flavor components.
Solution Approach 2:
The invention extracts and isolates the specific fraction containing glutamic acid and small amino acids from the complex tomato extract matrix. By taking out only the molecular weight 50-500 Da fraction, the process removes colorants and large flavor compounds while retaining the umami-enhancing amino acids.
2Quantity of substance
If conventional tomato extracts are used, then flavor enhancement is achieved, but high acidity causes unpleasant sensations and reduces umami taste
Solution Approach 1:
The nanofiltration process segments the extract into fractions with different molecular weights. The targeted fraction (50-500 Da) contains amino acids but excludes larger acidic compounds, thereby reducing overall acidity while preserving umami-enhancing amino acids.
Solution Approach 2:
The invention changes the pH parameter of the extract through selective fractionation. By removing acidic compounds in the higher molecular weight range while retaining amino acids in the 50-500 Da range, the pH is raised from highly acidic to a more neutral range (6.5-8.5), improving sensory acceptance.
3Object-generated harmful factors
If standard filtration is used to remove color, then redness is reduced, but glutamic acid and amino acids are also lost
Solution Approach 1:
The invention uses nanofiltration with a specific molecular weight cutoff (50-500 Da) as the key parameter. This parameter allows selective passage of small amino acid molecules while blocking larger colorant molecules like lycopene, achieving simultaneous color removal and amino acid retention through precise molecular size-based separation.
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 fractionated tomato extract effectively enhances flavor without contributing to the color or flavor of food products, enabling its use in various applications, including high concentrations, while maintaining a balanced taste and reducing acidity-related issues.
Implementation Method 1
fractionating the serum by nanofiltration over a nanofiltration membrane, retaining on the membrane a fraction having a molecular weight of above 50-500 Da and passing through the membrane a fraction having a molecular weight of 50-500 Da
Data Source
AI summary
The present invention relates to natural flavour enhancing extracts and compositions comprising the same, for use in foodstuffs and beverages and to a method for producing such extracts. More in particular, the invention provides improved umami taste imparting fractionated tomato extracts having some very special characteristics with regard to the levels and/or ratios of sugars, amino acids and organic acids. The fractionated tomato extracts of the invention are produced by using nano filtration fractionation. The products so obtained posses improved taste enhancing and/or augmenting (umami) effects and are near colourless and essentially devoid of tomato taste and smell. Thus, unlike the prior art products known, this product can be applied in foods in substantial quantities without concomitantly causing any redness of the product and without imparting tomato-like smell or taste.