Functional Sweetener Composition with Vitamins for Sugar-Like Taste

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Solution Overview

Problem

Natural and synthetic high-potency sweeteners disrupt the temporal and flavor profiles of food compositions, leading to unbalanced taste experiences due to differences in onset, duration, and adaptation behaviors compared to sugar, necessitating re-balancing of flavor components and posing challenges in replacing sugar in foods and beverages.

Innovation Solution

A functional sweetener composition combining natural and/or synthetic high-potency sweeteners with vitamins and sweet taste improving compositions to enhance the temporal and flavor profiles, making them more sugar-like, thereby allowing for expanded use in various food compositions without requiring re-balancing of flavor components.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Quantity of substance

If natural and synthetic high-potency sweeteners are used to replace sugar, then caloric intake is reduced and health benefits are improved, but the temporal and flavor profiles become unbalanced

Engineering Contradiction:

Improvecaloric contentVSAvoidtemporal and flavor profile balance

Core Design Contradiction:

Quantity of substanceVSStability of the object's composition

Solution Approach 1:

The patent combines multiple sweetening agents (high-potency sweeteners like stevia or sucralose with bulk sweeteners like maltodextrin or dextrose) to create a composite sweetener composition that achieves both low caloric content and balanced temporal/flavor profile. The composite formulation allows the high-potency component to provide sweetness while the bulk component provides body and balanced release characteristics.

Inventive Principle:

Principle #40Composite materials

Solution Approach 2:

The patent modifies the temporal and flavor profile parameters of high-potency sweeteners by adjusting formulation variables including ratios of sweetening agents, particle size distribution, and incorporation of functional ingredients. These parameter changes enable the sweetener composition to achieve sugar-like release patterns and flavor characteristics.

Inventive Principle:

Principle #35Parameter changes

2Measurement precision

If high-potency sweeteners are used, then sweetness intensity is increased, but the taste balance and mouthfeel become different from sugar

Engineering Contradiction:

Improvesweetness intensityVSAvoidtaste balance and mouthfeel

Core Design Contradiction:

Measurement precisionVSEase of operation

Solution Approach 1:

The patent applies different functional components to different aspects of the taste experience: high-potency sweeteners address sweetness intensity while bulk sweeteners and functional ingredients (such as creamers, emulsifiers, or flavor enhancers) address mouthfeel and taste balance. Each component is optimized for its specific function to achieve overall sugar-like characteristics.

Inventive Principle:

Principle #3Local quality

Solution Approach 2:

The patent introduces intermediary substances such as bulk sweeteners, creamers, or flavor modifiers that mediate between the high-potency sweetener and the consumer's sensory experience. These intermediaries bridge the gap by providing body, mouthfeel, and balanced release patterns that high-potency sweeteners alone cannot deliver.

Inventive Principle:

Principle #24Intermediary (Mediator)

3Loss of energy

If high-potency sweeteners replace bulk sweetener, then caloric content decreases, but re-balancing of flavor components is required

Engineering Contradiction:

Improvecaloric contentVSAvoidflavor formulation complexity

Core Design Contradiction:

Loss of energyVSDevice complexity

Solution Approach 1:

The patent develops a universal sweetener composition system where a standardized base formulation (combining high-potency sweetener, bulk sweetener, and functional ingredients in specific ratios) can be applied across multiple food and beverage products. This multi-functional formulation reduces the need for extensive re-balancing in different applications, simplifying the formulation process while maintaining low caloric content.

Inventive Principle:

Principle #6Universality (Multi-functionality)

Data Source

PatentUS9173425B2High-potency sweetener composition with vitamin and compositions sweetened therewith

Publication Date: 2015.11.03 THE COCA COLA CO

AI summary

The present invention relates generally to functional sweetener compositions comprising non-caloric or low-caloric natural and/or synthetic, high-potency sweeteners and methods for making and using them. In particular, the present invention relates to different functional sweetener compositions comprising at least one non-caloric or low-caloric natural and/or synthetic, high-potency sweetener, at least one sweet taste improving composition, and at least one functional ingredient, such as a vitamin. The present invention also relates to functional sweetener compositions and methods that can improve the tastes of non-caloric or low-caloric high-potency sweeteners by imparting a more sugar-like taste or characteristic. In particular, the functional sweetener compositions and methods provide a more sugar-like temporal profile, including sweetness onset and sweetness linger, and/or a more sugar-like flavor profile.