Polyphenol Composition Reducing Harshness via Ratio Control
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Solution Overview
Problem
Polyphenols derived from Camellia sinensis often have harshness that impairs palatability in food and drinks, making them unsuitable for habitual consumption due to bitterness and aftertaste issues.
Innovation Solution
A polyphenol composition with a specific weight ratio of flavonol aglycones to flavonol glycosides, achieved through adsorption steps using synthetic adsorbents and varying organic solvent solutions, reduces harshness while maintaining high polyphenol content, allowing for palatable and comfortable consumption.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If polyphenols are extracted from Camellia sinensis to achieve high antioxidant activity, then health benefits are improved, but harshness and bitterness increase impairing palatability
Solution Approach 1:
The patent changes the chemical composition parameters of the polyphenol extract by controlling the weight ratio of flavonol aglycones to flavonol glycosides within 0.01 to 18. This parameter adjustment transforms the taste profile from harsh and bitter to palatable while preserving antioxidant activity, resolving the contradiction between health benefits and palatability
Solution Approach 2:
The patent selectively modifies specific components within the polyphenol mixture, particularly adjusting the proportions of flavonol aglycones and flavonol glycosides. By locally optimizing these specific compounds while maintaining overall polyphenol content, the invention achieves improved taste without sacrificing the antioxidant benefits provided by the complete polyphenol profile
2Quantity of substance
If polyphenol content is increased in food and drinks to enhance health effects, then antioxidant activity is improved, but harshness and aftertaste discomfort increase
Solution Approach 1:
The patent adjusts the compositional parameters by maintaining the weight ratio of flavonol aglycones to flavonol glycosides within 0.01 to 18, which allows high polyphenol content to be achieved while the specific ratio control ensures the taste remains palatable and free from harshness and uncomfortable aftertaste
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 polyphenol composition achieves reduced harshness and bitterness, enabling high polyphenol content in food and drinks without discomfort, making it suitable for habitual intake as health foods.
Implementation Method 1
a step for adsorbing a Camellia sinensis extract on a synthetic adsorbent
Implementation Method 2
a step for bringing a first aqueous organic solvent solution into contact with the synthetic adsorbent to elute a first fraction, and a step for bringing a second aqueous organic solvent solution, which is higher in hydrophobicity than the first aqueous organic solvent solution, into contact with the synthetic adsorbent after the elution of the first fraction
Data Source
AI summary
A polyphenol composition derived from Camellia sinensis and contains flavonol aglycones and flavonol glycosides, in a weight ratio [(B)/(A)] of the following total contents (B) to (A) is from 0.01 to 18, wherein (A) total content of the flavonol aglycones contained in solids of the polyphenol composition after hydrolysis as measured by high-performance liquid chromatography, and (B) total content of the polyphenols contained in solids of the polyphenol composition as measured by the ferrous tartrate method.