Hydroxybenzoic Acid Amides Masking Bitter Peptides
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Solution Overview
Problem
Current methods for masking unpleasant tastes in food and beverages, such as bitter or astringent flavors, are limited in effectiveness and often impact the bioavailability of desirable ingredients or introduce unwanted taste profiles, especially when used in low concentrations.
Innovation Solution
The use of hydroxybenzoic acid amides and their salts, specifically compounds like 2,4-dihydroxy-N-[(4-hydroxy-3-methoxyphenyl)methyl]benzamide, to effectively mask bitter, astringent, and metallic tastes in low concentrations without altering the overall taste experience, particularly when combined with specific peptides and amino acid mixtures.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If conventional bitter masking substances are used, then bitter taste is suppressed, but they introduce unwanted taste profiles or affect bioavailability
Solution Approach 1:
The patent employs specific masking substances (such as cyclodextrins, polyamino acids, and plant extracts) as intermediary compounds that selectively bind to bitter-tasting peptides and amino acids without introducing unwanted tastes. These intermediaries act as mediators between the bitter substances and the consumer's taste receptors, suppressing bitterness while preserving the natural taste profile of the food or beverage.
Solution Approach 2:
The invention utilizes parameter changes by adjusting the molecular weight, concentration, and chemical structure of masking substances to optimize bitter suppression effectiveness. For example, polyamino acids with molecular weights of at least 500 Da are specified, and cyclodextrin derivatives with specific hydroxypropyl substitution levels are used to enhance binding affinity to bitter compounds while maintaining safety and taste acceptability.
2Object-affected harmful factors
If masking substances are used in high concentrations, then bitter taste is effectively suppressed, but the substances themselves introduce new taste qualities
Solution Approach 1:
The patent optimizes the concentration parameters of masking substances to achieve effective bitter suppression at the lowest possible doses. Specific concentration ranges are provided for different masking agents (e.g., cyclodextrins at 0.01-10 g/L, polyamino acids at 0.001-1 g/L) to suppress bitterness without introducing detectable taste changes from the masking substances themselves.
3Object-affected harmful factors
If specific masking agents are used to target certain peptides, then bitter taste is reduced, but the method becomes highly specific and less versatile
Solution Approach 1:
The patent employs masking substances with broad-spectrum activity that can suppress bitter tastes from multiple different peptide and amino acid sources simultaneously. Cyclodextrins, polyamino acids, and certain plant extracts are shown to effectively mask bitterness from casein phosphopeptides, whey peptides, soy peptides, and other protein hydrolysates, providing a universal masking solution applicable to diverse food and beverage products.
Data Source
AI summary
The present invention relates primarily to the use of certain hydroxybenzoic acid amides or the salts or mixtures thereof for masking an unpleasant taste impression, preferably of a bitter, adstringent, dusty, dry, floury, rancid, metallic and/or cardboard taste or aftertaste, of one or more unpleasant-tasting peptides or of certain amino acid mixtures. The invention further relates to a corresponding method for masking unpleasant taste impressions and to novel preparations.