Potassium Chloride Sensory Modifiers for Sodium Reduction
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Solution Overview
Problem
Deep sodium reductions in food and beverage products are hindered by the differences in saltiness profile and aftertastes of potassium chloride, limiting its application due to consumer acceptability and product quality concerns.
Innovation Solution
A composition containing potassium chloride and a sensory modifier, such as dicaffeoylquinic acid or its salts, along with other caffeoyl-substituted quinic acids, which reduces bitterness and enhances saltiness perception, allowing for deeper sodium reduction while maintaining product quality and consumer acceptability.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If potassium chloride is used to replace sodium chloride for sodium reduction, then sodium content is reduced, but bitterness and off-tastes increase
Solution Approach 1:
The patent introduces a mediator substance that specifically binds to bitter taste receptors or interacts with potassium chloride to mask bitterness. This intermediary substance acts as a bridge between the potassium chloride and the consumer's taste perception, allowing sodium reduction while compensating for the harsh taste profile through chemical interaction rather than physical mixing alone.
Solution Approach 2:
The patent employs parameter changes by adjusting the chemical composition, concentration ratios, and molecular structure of the sensory modifier substances. By changing these parameters, the bitter taste profile of potassium chloride is chemically modified to be more acceptable, transforming the taste characteristics without altering the functional sodium-reduction benefit.
2Quantity of substance
If potassium chloride is used to replace sodium chloride, then sodium content is reduced, but saltiness profile and consumer acceptability deteriorate
Solution Approach 1:
The sensory modifiers act as intermediaries that translate the harsh taste signals of potassium chloride into more pleasant sensory experiences. These substances chemically interact with potassium chloride or its dissolution products to modulate taste receptor activation, thereby improving consumer acceptability while maintaining the sodium-reduction function.
Solution Approach 2:
The patent creates a composite material system combining potassium chloride with multiple sensory modifier substances. This composite approach allows the mixture to exhibit emergent properties where the combined effect of potassium chloride and sensory modifiers produces a more acceptable taste profile than either component alone, enabling both sodium reduction and consumer acceptability.
3Quantity of substance
If deeper sodium reductions are achieved using potassium chloride, then sodium content decreases, but product quality suffers
Solution Approach 1:
The patent applies parameter changes by precisely controlling the concentration ratios of potassium chloride to sensory modifiers, the molecular structure of the modifiers, and the chemical composition parameters. These controlled parameter changes enable deeper sodium reductions while maintaining consistent product quality through optimized chemical formulations.
Solution Approach 2:
The patent develops composite material formulations where potassium chloride is combined with multiple sensory modifiers in specific ratios. This composite approach ensures that even at deep reduction levels, the product maintains consistent quality attributes through the synergistic effects of the composite formulation, which compensates for the challenges of high potassium chloride concentrations.
Data Source
AI summary
A potassium chloride composition including potassium chloride and a sensory modifier, such that the composition has reduced bitterness, reduced metallic notes, and/or an improved saltiness flavor profile relative to an equivalent composition without the sensory modifier. The sensory modifier may include a dicaffeoylquinic acid or salt thereof; and one or more compounds selected from the group consisting of monocaffeoylquinic acids, monoferuloylquinic acids, diferuloylquinic acids, monocoumaroylquinic acids, dicoumaroylquinic acids, and salts thereof.