Pea Protein Flavor Modifying Ingredient for Sweetness Masking
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Solution Overview
Problem
The food industry faces challenges in providing natural flavor modifying ingredients that can improve the mouthfeel and sweetness of food products while masking off-notes, particularly with high-intensity sweeteners which often impart undesirable tastes.
Innovation Solution
A method involving enzymatic hydrolysis and fermentation of pea protein using proteolytic enzymes and lactic acid bacteria to create a flavor modifying ingredient that modulates sweetness and mouthfeel, suitable for use in food products.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If high-intensity sweeteners are used to reduce caloric value, then sweetness is improved, but off-tastes (bitter, metallic, liquorice) are generated
Solution Approach 1:
A pea protein-derived ingredient is introduced as an intermediary substance between the high-intensity sweetener and the consumer's taste perception. This ingredient modulates the overall flavor profile by masking the bitter, metallic, and liquorice off-tastes generated by the sweetener, while preserving the desired sweetness and sugar-like mouthfeel.
Solution Approach 2:
The invention creates a composite sweetening system that combines high-intensity sweeteners with a naturally-derived pea protein ingredient. This composite approach allows the system to achieve both low caloric content and improved taste profile by leveraging the complementary properties of both components.
2Quantity of substance
If high-intensity sweeteners are used to replace sugar, then caloric value is reduced, but mouthfeel and sweetness quality deteriorate
Solution Approach 1:
The pea protein-derived ingredient acts as a quality-enhancing intermediary that bridges the gap between artificial sweeteners and natural sugar. It modifies the sensory perception to provide a smoother, more sugar-like sweetness and mouthfeel, thereby improving the overall sweetness quality while maintaining reduced caloric content.
Solution Approach 2:
The invention changes the sensory parameters of the sweetening system by introducing an ingredient that modifies taste perception, sweetness duration, and mouthfeel characteristics. This transforms the qualitative attributes of the sweetener system to better approximate natural sugar while preserving the quantitative benefit of reduced calories.
3Ease of manufacture
If natural ingredients are used to modify flavor, then clean-label products are achieved, but the ability to mask off-notes may be limited
Solution Approach 1:
The invention converts the naturally-derived pea protein ingredient into a beneficial masking agent that specifically targets and neutralizes the off-tastes generated by high-intensity sweeteners. This approach maintains clean-label integrity while effectively addressing the off-note problem through a natural ingredient's flavor-modifying properties.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The resulting flavor modifying ingredient enhances sweetness characteristics to be more sugar-like, improves mouthfeel, and reduces off-notes in food products, enabling the creation of healthy, clean-label foods with improved taste.
Implementation Method 1
subjecting the pea protein to enzymatic hydrolysis using one or more proteolytic and/or carbohydrase enzymes to form a pea protein hydrolysate
Implementation Method 2
subjecting the pea protein hydrolysate to fermentation using one or more lactic acid bacteria selected from the group consisting of Lactobacillus paracasei, Lactobacillus casei, Lactobacillus rhamnosus, Lactobacillus bulgaricus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus acidophilus, Lactobacillus plantarum, plantarum, Lactiplantibacillus Lactobacillus brevis, Lactobacillus helveticus, Bifidobacterium, Bifidobacterium animalis lactis such as, for example, Bifidobacterium animalis lactis also known as BB-12® from Chr. Hansen or Bifidobacterium animalis lactis also known as Probiotic BifidoBHN019 or DR10 or B019, Streptococcus thermophilus and mixtures thereof
Data Source
AI summary
A method for making a flavour modifying ingredient, the method comprising subjecting a pea protein to enzymatic hydrolysis and fermentation; flavour modifying ingredients obtainable by said method; flavour compositions and food products comprising said flavour modifying ingredient; uses of said flavour modifying ingredient.