Potassium Lactate Flavor Composition for Alkalized Cocoa Notes
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Solution Overview
Problem
There is a need for a method to provide an alkalized cocoa flavor profile in chocolate confections without the laborious alkalization and drying steps that can destroy sensitive cocoa compounds, and to enhance or modify the taste and flavor profiles of edible compositions without causing a bitter aftertaste commonly associated with potassium salts.
Innovation Solution
The use of flavor compositions comprising potassium lactate and/or potassium acetate to create an alkalized flavor profile in chocolate confections and other edible compositions, without the need for alkalization, while preserving sensitive cocoa compounds and avoiding a bitter aftertaste.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If traditional alkalization process is used to improve cocoa flavor profile, then the desired color and flavor are achieved, but sensitive cocoa compounds are destroyed and laborious drying steps are required
Solution Approach 1:
The patent extracts the essential function of alkalization (providing alkalized cocoa flavor profile) and separates it from the harmful effects (destruction of cocoa compounds). This is achieved by using potassium salts as a flavor composition that mimics the flavor effect of alkalization without requiring actual alkalization treatment, thereby taking out the beneficial flavor aspect while leaving behind the harmful substance loss
Solution Approach 2:
The patent creates a copy of the alkalized cocoa flavor profile using potassium salts (potassium lactate and/or potassium acetate) that replicates the sensory characteristics of traditionally alkalized chocolate without requiring the actual alkalization process. This copying approach allows the desired flavor profile to be achieved while avoiding the destruction of sensitive cocoa compounds
2Reliability
If potassium salts are used to enhance flavor, then the alkalized cocoa flavor profile is provided, but a bitter aftertaste is caused
Solution Approach 1:
The patent changes the chemical parameters by using specific potassium salts (potassium lactate and/or potassium acetate) at controlled levels (0.001% to 6.5% by weight) to achieve the desired alkalized flavor profile while minimizing or eliminating the bitter aftertaste. This parameter optimization allows the beneficial flavor enhancement while reducing the harmful bitter taste
Solution Approach 2:
The patent employs a composite flavor composition containing potassium lactate and/or potassium acetate in specific ratios, creating a composite material that provides the alkalized cocoa flavor profile while the specific composition minimizes the bitter aftertaste effect. The composite nature of the flavor composition allows for balanced flavor enhancement without the harmful bitter taste
3Reliability
If traditional alkalization and drying steps are used, then the chocolate color and flavor are improved, but the production process becomes laborious and time-consuming
Solution Approach 1:
The patent applies preliminary action by incorporating potassium salts into the chocolate formulation during the manufacturing process, which provides the alkalized flavor profile effect without requiring subsequent alkalization and drying steps. This preliminary incorporation of flavor modifiers eliminates the need for laborious post-processing steps, thereby improving productivity while maintaining the desired color and flavor
Solution Approach 2:
The patent substitutes the mechanical alkalization and drying process with a chemical flavor composition approach. Instead of using mechanical alkalization treatment followed by drying, the patent uses potassium salt-based flavor compositions that directly provide the alkalized flavor profile, replacing the multi-step mechanical process with a simpler chemical formulation approach
Data Source
AI summary
A flavor composition containing at least one, two, or more potassium salt(s) that can be used to enhance an alkalized cocoa flavor profile of edible compositions including sweet goods, such as fat-based confections comprising chocolate or chocolate liquor.