Masking Composition for Non-Animal Protein Off-Notes
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Solution Overview
Problem
Non-animal derived proteins in food products often exhibit unpleasant off-notes such as beany, bitter, fishy, or earthy flavors, which deter consumer acceptance due to their inherent taste profiles.
Innovation Solution
A masking composition comprising off-note blocking compounds like pea or rice peptides, 1,3-propandiol, ethyl cyclohexanoate, green coffee extract, and molasses distillates, combined with masking agents like fatty acids, sulfur compounds, sweet browns, esters, and lactones, is used to suppress or reduce these off-notes, thereby improving the flavor profile of non-animal derived protein-containing consumables.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If non-animal derived proteins are used in food products, then health benefits and dietary protein content are improved, but unpleasant off-notes such as beany, bitter, fishy, or earthy flavors are generated
Solution Approach 1:
The patent introduces off-note blocking compounds as intermediary substances that specifically bind to and neutralize the harmful off-note compounds generated by non-animal proteins. These blocking compounds act as mediators between the protein and the consumer's taste receptors, preventing the off-notes from being perceived while maintaining the protein's nutritional value.
Solution Approach 2:
The patent converts the harmful off-note compounds into beneficial effects by using masking agents that transform the unpleasant flavor profile into desirable taste characteristics. The masking agents chemically interact with the off-note compounds to produce new compounds with pleasant flavors, effectively turning the harmful sensory attribute into a benefit.
2Object-generated harmful factors
If masking agents are added to reduce off-notes, then flavor profile is improved, but product complexity and formulation difficulty increase
Solution Approach 1:
The patent employs composite masking compositions that combine multiple masking agents and off-note blocking compounds in specific ratios and formulations. These pre-developed composite formulations integrate various functional components (blocking compounds, masking agents, and carriers) into unified packages that can be directly added to food products, simplifying the formulation process while maintaining effective off-note suppression.
3Object-generated harmful factors
If multiple masking agents and off-note blocking compounds are combined, then masking effectiveness is improved, but manufacturing cost increases
Solution Approach 1:
The patent optimizes the concentration levels and ratios of different masking agents and blocking compounds to achieve the most effective masking at the lowest possible cost. By carefully adjusting these parameters (concentrations, ratios, and combinations), the formulation achieves maximum off-note suppression while minimizing the quantity of expensive additives required.
Data Source
AI summary
A masking composition for masking non-animal derived protein off-notes is provided. The masking composition includes one or more off-note blocking compounds; and one or more masking agents.