Stelmatocrypton khasianum extracts for taste modulation
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Solution Overview
Problem
Current high-intensity sweeteners, such as Reb A, often produce unbalanced temporal taste profiles and undesirable off-tastes like licorice-like after-tastes, which detract from the sugar-like sweetness in consumables, necessitating the need for natural, vegan-friendly ingredients that can enhance sweetness and mouthfeel while masking off-notes.
Innovation Solution
Incorporating extracts or fractions from Stelmatocrypton khasianum, specifically caffeoylquinic acid and tormentic acid compounds, into consumables to modify sweetness and improve mouthfeel, thereby enhancing the taste experience by masking off-notes and creating a more balanced sweetness profile.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Loss of energy
If high-intensity sweeteners are used to replace sugar, then sweetness is provided with lower calories, but unbalanced temporal taste profiles and off-tastes occur
Solution Approach 1:
A natural extract from Stelmatocrypton khasianum is introduced as an intermediary substance between the high-intensity sweetener and the consumer's taste perception. This extract contains specific compounds (caffeoylquinic acids and tormentic acid) that act as taste modifiers to mask the off-tastes generated by sweeteners like Reb A, while allowing the sweetener's beneficial low-calorie property to remain intact.
Solution Approach 2:
The invention creates a composite taste system by combining the high-intensity sweetener (for sweetness and low calories) with the natural extract from Stelmatocrypton khasianum (for taste modification and off-note masking). This composite approach allows both components to contribute their strengths: the sweetener provides sweetness with reduced calories, while the extract compensates for the temporal profile imbalances and off-tastes.
2Loss of energy
If high-intensity sweeteners are used to replace sugar, then sweetness is provided with lower calories, but unbalanced temporal taste profiles occur
Solution Approach 1:
The natural extract from Stelmatocrypton khasianum serves as a mediator that modifies the temporal release profile of sweetness. The extract's compounds interact with the sweetener to create a more balanced temporal taste profile, extending the duration and smoothing the onset of sweetness perception to better match natural sugar, while the low-calorie benefit of the sweetener is preserved.
3Object-generated harmful factors
If natural extracts are used to mask off-tastes, then consumer acceptance improves, but ingredient complexity increases
Solution Approach 1:
The invention extracts and isolates the specific taste-modifying compounds (caffeoylquinic acids and tormentic acid) from the Stelmatocrypton khasianum plant material. This extraction process creates a concentrated, standardized ingredient that can be precisely dosed, reducing the overall complexity of the formulation compared to using crude plant extracts while maintaining the off-note masking effectiveness.
Data Source
AI summary
A consumable is provided. The consumable includes (a) at least one sweetener, and (b) a sweetness modifier comprising an extract or fraction from Stelmatocrypton khasianum or at least one caffeoylquinic acid or tormentic acid compound. The at least one sweetener is present is a sweetening amount.