Phyllodulcin Flavoring Mixture for Reduced-Sugar Products
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Solution Overview
Problem
Current sweeteners used to reduce sugar content in food and drinks often have taste profile issues, such as bitter aftertastes, instability, and limited effectiveness in reducing sugar quantities, while natural alternatives are difficult to assess toxicologically and may not selectively enhance sweetness.
Innovation Solution
A flavoring mixture comprising naturally occurring sweet-tasting substances and phyllodulcin, which enhances sweetness synergistically, allowing for reduced sugar or sweetener use without adverse effects on taste, and is stable in aqueous solutions.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If non-nutritive high-intensity sweeteners are used to reduce sugar content, then the sweetness sensation is maintained, but taste problems such as bitter aftertaste and astringency occur
Solution Approach 1:
The patent combines phyllodulcin with other naturally occurring sweet-tasting substances to create a synergistic effect that enhances sweetness while avoiding the harmful taste profiles associated with conventional high-intensity sweeteners. This combination approach allows for reduced sugar content without bitter aftertaste or astringency.
Solution Approach 2:
The patent utilizes the specific pharmacological properties and concentration ranges of phyllodulcin to achieve optimal sweetness enhancement. By carefully controlling the concentration parameters and interacting with taste receptors, the invention maintains sweetness while avoiding adverse taste sensations.
2Quantity of substance
If conventional sweeteners are used to reduce sugar content, then sweetness is provided, but stability issues and heat sensitivity occur
Solution Approach 1:
The patent employs phyllodulcin, a naturally occurring compound with excellent thermal stability, as a stable backbone that maintains sweetness through processing and storage conditions, avoiding the degradation issues of many conventional sweeteners.
Solution Approach 2:
The invention creates a composite sweetening system combining phyllodulcin with other stable natural sweet-tasting substances, resulting in a formulation that maintains sweetness and stability across various processing conditions including heat treatment.
3Quantity of substance
If substances of non-natural origin are used to enhance sweetness, then sweetness enhancement is achieved, but toxicological assessment becomes more difficult
Solution Approach 1:
The patent extracts and utilizes phyllodulcin and other sweet-tasting substances from natural sources such as plants, ensuring that the compounds are of natural origin and can be thoroughly assessed for safety. This extraction from natural sources enables comprehensive toxicological evaluation while maintaining sweetness enhancement.
Solution Approach 2:
The invention uses naturally occurring substances that are homogeneous in their chemical structure and can be fully characterized and assessed for safety. The natural origin of phyllodulcin and related compounds allows for consistent toxicological assessment compared to synthetic alternatives.
4Quantity of substance
If sugar content is reduced in foodstuffs, then health benefits are improved, but the sweetness sensation diminishes
Solution Approach 1:
The patent employs phyllodulcin as an intermediary substance that interacts with sweet taste receptors to amplify the sweetness sensation. This mediator effect allows for significantly reduced sugar content while maintaining or enhancing the perceived sweetness through receptor activation.
Solution Approach 2:
The invention changes the concentration parameters of phyllodulcin and other natural sweet-tasting substances to achieve optimal sweetness enhancement at low concentrations, enabling sugar reduction while maintaining sweetness sensation through efficient receptor activation.
Data Source
AI summary
A flavoring mixture, comprising(i) one or more sweet-tasting substances, selected from the group of naturally occurring sweet-tasting substances and the physiologically compatible salts thereof without phyllodulcin and the physiologically compatible salts thereof,and(ii) phyllodulcin and/or one or more of the physiologically compatible salts thereof,wherein the ratio of the sucrose equivalence of the concentration of the substance or substances of group (i) to the sucrose equivalence of the concentration of the substance or substances of group (i) is ≥2.