Naringenin Modifies Phloretin Taste Profile
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Solution Overview
Problem
Phloretin, a high-potential sweetener, often introduces undesirable bitter and astringent taste characteristics in food and beverages, which can be detrimental to consumer preference.
Innovation Solution
The use of naringenin, a naturally derived flavonoid from citrus fruits, in specific concentration ranges (10 ppm to 100 ppm) effectively decreases bitterness, improves mouthfeel, and enhances sweetness intensity in preparations containing phloretin, thereby balancing the taste profile.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If phloretin is used as a sweetener in food and beverages, then sweetness intensity is improved, but bitter and astringent taste characteristics worsen
Solution Approach 1:
Naringenin acts as a taste-modifying intermediary substance that mediates between phloretin's intense sweetness and its unwanted bitter/astringent aftertaste. The naringenin modifies the taste profile by interacting with taste receptors to suppress bitter and astringent perceptions while preserving the sweet taste, effectively serving as a bridge that allows phloretin's beneficial properties to manifest without its harmful taste characteristics.
Solution Approach 2:
The invention changes the concentration parameters of both phloretin and naringenin to optimize taste profile. By maintaining phloretin at low concentrations (0.01-10 ppm) and naringenin at specific concentrations (0.1-100 ppm), the system achieves a taste profile where sweetness is enhanced while bitter and astringent notes are minimized. This parameter optimization allows the sweetener to function effectively without generating harmful taste characteristics.
2Object-affected harmful factors
If sugar content is decreased to minimal amounts, then health benefits are improved, but taste quality worsens
Solution Approach 1:
The invention changes the concentration parameter of phloretin to extremely low levels (0.01-10 ppm), which provides sufficient sweetness perception without the harmful health effects of high sugar intake. This parameter change allows the system to achieve the same sensory effect as much higher sugar concentrations while avoiding the associated health risks.
Solution Approach 2:
The invention uses non-nutritive sweeteners like phloretin that provide sweetness without caloric value or harmful metabolic effects. These substances serve as temporary replacements for sugar, delivering the desired sweet taste perception without the long-term health consequences of sugar consumption, and can be used in trace amounts to achieve the effect.
3Loss of energy
If non-nutritive sweeteners are used to replace sugar, then caloric value is reduced, but taste-related problems worsen
Solution Approach 1:
Naringenin serves as a taste-modifying intermediary that specifically targets and suppresses the bitter and astringent aftertaste generated by non-nutritive sweeteners like phloretin. By adding naringenin at optimized concentrations (0.1-100 ppm), the system maintains the caloric-free benefit while eliminating the unpleasant taste characteristics that would otherwise make the product unacceptable to consumers.
Solution Approach 2:
The invention creates a composite sweetening system combining phloretin and naringenin in specific ratios. This composite approach leverages the intense sweetness of phloretin while using naringenin's taste-modifying properties to cancel out unwanted bitter and astringent notes. The synergistic interaction between these two compounds produces a superior taste profile compared to using either substance alone.
Data Source
AI summary
The present invention relates to the use of naringenin for improving the taste quality of phloretin. Additionally, the present invention relates to a method for improving the taste quality of phloretin. Furthermore, the invention relates to aroma compositions containing naringenin and phloretin as well as semi-finished and finished products containing the aroma compositions.