NHDC-Cyclodextrin Sweetening Composition for Taste Masking
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Solution Overview
Problem
Existing high-intensity sweeteners like neohesperidin dihydrochalcone (NHDC) face challenges with delayed sweetness onset and lingering aftertastes, and taste-masking agents require significant amounts to effectively mask unpleasant tastes, leading to inefficiencies and increased costs.
Innovation Solution
A sweetening composition combining neohesperidin dihydrochalcone with gamma-cyclodextrin provides synergistic effects, enhancing sweetness intensity and reducing aftertastes, while also acting as an effective taste-masking agent, particularly when used in combination with beta-cyclodextrin.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If high-intensity low-calorie sweeteners like neohesperidin dihydrochalcone are used to reduce sugar consumption, then sweetness intensity is improved, but delayed onset of sweetness and lingering aftertaste occur
Solution Approach 1:
The patent combines neohesperidin dihydrochalcone with caloric sweeteners (sucrose, glucose, fructose) or other low-calorie sweeteners to create a composite sweetening composition. This composite approach leverages the high intensity of NHDC while the caloric sweetener provides immediate sweetness onset and masks the lingering aftertaste, resolving the contradiction between sweetness intensity and taste quality
Solution Approach 2:
The patent uses cyclodextrins as intermediary substances that form inclusion complexes with neohesperidin dihydrochalcone. The cyclodextrin encapsulates NHDC, modifying its release profile to provide faster sweetness onset and reduce the lingering aftertaste, while maintaining the high sweetness intensity
2Quantity of substance
If low-calorie sweeteners are combined with caloric sweeteners to reduce caloric content, then caloric reduction is achieved, but the amount of low-calorie sweetener must be sufficient to not significantly impact the sweetening profile
Solution Approach 1:
The patent optimizes the ratio parameters between caloric and low-calorie sweeteners to achieve the desired balance. By carefully controlling the concentration ratios, the composition reduces caloric content while maintaining a natural-like sweetening profile that doesn't exhibit the artificial characteristics of high-intensity sweeteners alone
3Object-generated harmful factors
If taste-masking agents are used to mask unpleasant tastes, then bitter or astringent tastes are masked, but significant amounts of masking agents are required
Solution Approach 1:
The patent employs cyclodextrins as intermediary taste-masking agents that form inclusion complexes with bitter or astringent compounds. This encapsulation mechanism effectively masks unpleasant tastes while requiring significantly smaller amounts of the masking agent compared to conventional approaches, as the cyclodextrin selectively binds to the bitter compounds
Solution Approach 2:
The patent creates composite compositions where cyclodextrins work synergistically with sweeteners to mask unpleasant tastes. The composite system achieves effective taste masking at lower concentrations than traditional masking agents alone
Data Source
AI summary
The present invention relates to a sweetening composition comprising neohesperidin dihydrochalcone (NHDC) and gamma-cyclodextrin, to the use of the sweetening composition for sweetening ingestible products, namely, food products and pharmaceuticals, and to an ingestible product comprising the sweetening composition. Furthermore, the present invention also relates to the use of a composition comprising neohesperidin dihydrochalcone and a cyclodextrin selected from beta-cyclodextrin and gamma-cyclodextrin as taste-masking agent, to a process for masking unpleasant tastes in ingestible products, namely in food products and pharmaceuticals, and to ingestible products which comprise unpleasantly tasting substances and the taste-masking composition.