Palm Fruit Bioactive Complex Flavor Modification in Beverages
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Solution Overview
Problem
Current beverage compositions, such as coffee and tea, lack effective compounds that can enhance flavor and fragrance while providing health benefits, limiting their appeal and consumer base.
Innovation Solution
Incorporating water-soluble Palm Fruit Bioactive Complex (wsPFBc)/Oil Palm Phenolics (OPP) into coffee and other beverages to modify their flavor profiles by increasing sweetness perception, acidity, and reducing astringency, thereby enhancing floral and spice notes.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Adaptability or versatility
If conventional beverage compositions (coffee, tea, cocoa) are used, then they provide basic flavor and health benefits, but they lack compounds that can significantly enhance flavor profile and provide additional health benefits
Solution Approach 1:
The patent combines water-soluble palm fruit bioactive complex (wsPFBc)/oil palm phenolics (OPP) with conventional beverages (coffee, tea, cocoa) to create a composite beverage composition. This merging introduces new compounds (phenolic acids, flavonoids, vitamins) that enhance both flavor profile (sweetness, acidity, floral notes) and health benefits (antioxidant activity), directly resolving the limitation of conventional beverages lacking effective flavor-enhancing compounds
2Adaptability or versatility
If wsPFBc/OPP is added to beverages, then flavor profile is enhanced (increased sweetness perception, acidity, floral notes) and health benefits are provided, but the beverage composition becomes more complex
Solution Approach 1:
The wsPFBc/OPP additive serves multiple functions simultaneously: it enhances sweetness perception, increases acidity perception, adds floral and spice notes, and provides antioxidant health benefits. This multi-functionality allows a single additive to improve multiple aspects of beverage quality without requiring multiple separate ingredients, thereby managing composition complexity while achieving comprehensive flavor enhancement
3Adaptability or versatility
If wsPFBc/OPP is incorporated into beverages, then consumer appeal and health benefits are increased, but the manufacturing process becomes more complex
Solution Approach 1:
The wsPFBc/OPP is prepared as a pre-extracted, water-soluble bioactive complex from oil palm phenolics before being added to beverages. This preliminary extraction and purification step creates a ready-to-use additive that can be easily incorporated into existing beverage manufacturing processes without requiring complex on-site extraction procedures, thereby reducing manufacturing complexity while maintaining the health benefits and consumer appeal
Data Source
AI summary
The invention provides a method for enhancing flavour profile of beverages comprising increasing perceptibility of sweetness, increasing acidity, and decreasing astringent taste in beverages, increasing perceptibility of floral and spice notes by adding an effective flavour enhancing amount of water-soluble Palm Fruit Bioactive complex (wsPFBc/OPP) or their extracts into a beverage is disclosed a composition comprising a beverage and oil palm phenolics (OPP) or their extracts such that the OPP or their extracts modify or alter the fragrance and flavour of the beverage.