Rubus Glycoside Mixture for Masking Bitter Aftertaste
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Solution Overview
Problem
Rubus glycosides from the Chinese blackberry, used as calorie-free sweeteners, have a bitter or astringent aftertaste and insufficient sweetening effect, limiting their broad application, despite efforts to improve their taste profile through concentration processes or masking unpleasant tastes.
Innovation Solution
A substance mixture comprising Rubus glycosides and alpha-glycosyl Rubusosides, produced using alpha-cyclodextrin glucanotransferase in transglucosylation reactions with starch, enhances the sweetening effect and improves the taste profile by adding phenolic sweet-enhancing aroma substances and starch degradation products.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If Rubus glycosides are used as sweeteners, then calorie-free sweetening is achieved, but bitter and astringent aftertaste occurs
Solution Approach 1:
Phenolic compounds serve as intermediary substances that interact with the bitter and astringent compounds in Rubus glycosides, masking or reducing their unpleasant taste effects while preserving the sweetening function. The phenolic compounds act as a mediator between the sweetener and the taste receptors, modifying the overall taste perception.
Solution Approach 2:
The invention creates a composite sweetening system by combining Rubus glycosides with phenolic compounds. This composite material leverages the high sweetening power of Rubus glycosides while using phenolic compounds to counteract their detrimental taste effects, achieving a balanced taste profile that maintains calorie-free sweetening benefits.
2Quantity of substance
If concentration processes are applied to increase rubusoside content, then sweetening power is enhanced, but bitter aftertaste increases
Solution Approach 1:
The invention changes the compositional parameters of the sweetening system by introducing phenolic compounds in specific proportions alongside concentrated Rubus glycosides. This parameter change allows maintaining high rubusoside content for strong sweetening effect while adjusting the overall taste profile through the presence of phenolic compounds that mask bitterness.
3Object-generated harmful factors
If simple Rubus extracts are used to mask unpleasant taste, then taste masking is attempted, but sweetening effect remains insufficient
Solution Approach 1:
Instead of using simple Rubus extracts that primarily address taste masking, the invention inverts the approach by using highly concentrated Rubus glycosides for strong sweetening effect and adding phenolic compounds specifically for taste masking. This reversal ensures both sufficient sweetening power and effective unpleasant taste masking are achieved simultaneously.
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 mixture significantly improves the sweetening effect and mouthfeel of orally consumable preparations, reducing or masking unpleasant aftertastes, and is effective in low concentrations, enhancing the sweetness of other substances.
Implementation Method 1
produced using alpha-cyclodextrin glucanotransferase in transglucosylation reactions with starch
Data Source
AI summary
The invention relates to novel substance mixtures which can be used as aroma compositions to enhance the sweet taste of oral preparations.