Phyllodulcin Sweetener Mixture for Sugar Reduction
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Solution Overview
Problem
Current sweeteners used to reduce sugar content in food and beverages often have taste profile issues, stability problems, and toxicity concerns, and existing synergistic sweeteners do not effectively enhance sweetness perception without affecting the aroma profile.
Innovation Solution
A flavor mixture comprising naturally occurring sweet-tasting substances and phyllodulcin, with a sucrose equivalence ratio of ≥2, preferably ≥3, to create a synergistic sweetening effect while maintaining a stable sweet impression and aroma profile, even at low concentrations.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If non-nutritive high-intensity sweeteners are used to reduce sugar content, then sweetness can be maintained with low concentration, but taste problems occur due to time-intensity profiles dissimilar to sugar, bitter and/or astringent aftertaste, pronounced additional aroma impressions
Solution Approach 1:
The patent combines multiple sweet-tasting substances (phyllodulcin, stevia glycosides, rebaudiosides, monellin, thaumatin, brazzein, or gonyotin) in specific ratios to create a composite sweetener mixture. This composite approach allows the different substances to complement each other's taste profiles, masking bitter aftertastes and achieving a more sugar-like time-intensity profile while maintaining high sweetness intensity at low concentrations.
Solution Approach 2:
The patent optimizes the concentration ratios of different sweet-tasting substances in the mixture, specifically maintaining phyllodulcin at 0.001-10% and other sweeteners at 0.1-50%, with specific ratio ranges between 1:10 to 10:1. These parameter adjustments allow tuning of the overall taste profile to better match sugar characteristics while maintaining sweetness potency.
2Object-affected harmful factors
If sugar content is reduced in food and beverages, then health benefits are achieved (lower blood sugar levels, reduced fat deposits), but the sweet impression is significantly reduced
Solution Approach 1:
By creating a composite sweetener system combining multiple high-intensity sweeteners with complementary taste profiles, the patent achieves sufficient sweetness intensity to compensate for sugar reduction. The synergistic effect of the mixture allows maintaining consumer-acceptable sweetness levels while using significantly less total sweetener than conventional single sweeteners.
Solution Approach 2:
The patent applies different sweet-tasting substances with specific local functions: phyllodulcin provides baseline sweetness, stevia/rebaudioside components address mid-palate sweetness, while monellin/thaumatin/brazzein/gonyotin components specifically target aftertaste modification. This localized functional assignment within the mixture optimizes overall sweetness perception and masks undesirable aftertastes.
3Reliability
If phyllodulcin is used below its sweet-tasting threshold concentration, then other taste sensations are not triggered, but the sweetening effect alone is insufficient
Solution Approach 1:
The patent merges phyllodulcin (used at low concentrations below its individual threshold for triggering unwanted taste sensations) with other sweet-tasting substances that have different taste profiles and aftertaste characteristics. This combination allows the low-dose phyllodulcin to contribute to overall sweetness without triggering bitter or astringent sensations, while the other components compensate for the reduced intensity.
Data Source
Figure 1
AI summary
Aroma mixture comprises: (i) at least one sweet-tasting substance including naturally occurring sweet-tasting substance and its salt without phyllodulcin and its salt; and (ii) phyllodulcin and/or at least one of its salt, where the ratio of sucrose equivalence of the concentration of the substance or substances of group (i) for sucrose equivalence of the concentration of the substance or substances of group (i) is >= 2. Independent claims are also included for: (1) an oral consumable product, comprising the aromatic mixture, where the ratio of sucrose equivalence of the concentration of the substance or substances of group (i) for sucrose equivalence of the concentration of the substance or substances of group (ii) is >= 2, and optionally at least one additional common food component; and (2) producing sweetener reduced oral consumable product, comprising providing the aroma mixture or the individual components of the aroma mixture, incorporating the aroma mixture or the components in the oral consumable product such that the ratio of sucrose equivalence of the concentration of the substance or substances of group (i) for sucrose equivalence of the concentration of the substance or substances of group (ii) in the completely obtained oral consumable product is >= 2.