Salt-Acid Caffeoylquinic Modifiers for Steviol Glycoside Bitterness

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Solution Overview

Problem

Consumers perceive undesirable sensory attributes such as bitterness and sweetness linger in steviol glycosides, limiting their use in high concentrations, despite their preference for low-calorie alternatives.

Innovation Solution

A combination of caffeoylquinic acids in both salt and acid forms, with at least 50 wt% in salt form, is added to steviol glycosides to reduce bitterness and sweetness linger, enhancing the sensory profile.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Quantity of substance

If steviol glycosides are used at high concentrations to provide sufficient sweetness, then sweetness intensity is improved, but bitterness and sweetness linger increase

Engineering Contradiction:

Improveconcentration of steviol glycosidesVSAvoidbitterness and sweetness linger

Core Design Contradiction:

Quantity of substanceVSObject-affected harmful factors

Solution Approach 1:

Caffeoylquinic acids are introduced as intermediary substances that mediate between the steviol glycosides and the human taste receptors. These compounds act as sensory modifiers that interact with taste receptors to suppress the perception of bitterness and reduce sweetness linger, allowing high concentrations of steviol glycosides to be used without the harmful sensory effects

Inventive Principle:

Principle #24Intermediary (Mediator)

Solution Approach 2:

The invention changes the sensory parameters of the steviol glycoside solution by adding caffeoylquinic acids. This modification alters the taste profile parameters (bitterness and sweetness linger) while maintaining the high concentration of steviol glycosides, effectively decoupling the relationship between concentration and harmful sensory attributes

Inventive Principle:

Principle #35Parameter changes

2Loss of energy

If steviol glycosides are used to provide low-calorie alternative, then caloric content is reduced, but sensory attributes differ from traditional sweeteners

Engineering Contradiction:

Improvecaloric contentVSAvoidunfamiliar sensory attributes

Core Design Contradiction:

Loss of energyVSObject-affected harmful factors

Solution Approach 1:

Caffeoylquinic acids serve as sensory modifiers that mediate the interaction between steviol glycosides and taste receptors. By suppressing bitterness and reducing sweetness linger, these intermediaries enable the use of steviol glycosides at concentrations that provide familiar sweetness characteristics closer to traditional sugar, while maintaining the low-calorie benefit

Inventive Principle:

Principle #24Intermediary (Mediator)

Solution Approach 2:

The invention converts the harmful sensory attributes (bitterness and sweetness linger) into beneficial effects by using caffeoylquinic acids. These compounds were initially identified as having their own taste properties, but their addition transforms the overall sensory profile to be more acceptable and familiar, turning a disadvantage into an advantage

Inventive Principle:

Principle #22Blessing in disguise (Convert harm into benefit)

Data Source

PatentUS12349710B2Sensory modifiers

Publication Date: 2025.07.08 CARGILL INC

AI summary

A sensory modifier can provide a steviol glycoside composition with modified sensory attributes, e.g., reduced sweetness linger or reduced bitterness. One such sensory modifier includes a salt fraction and an acid fraction. The salt fraction may include a salt of a monocaffeoylquinic acid and/or a salt of a dicaffeoylquinic acid. The acid fraction may include a monocaffeoylquinic acid and/or a dicaffeoylquinic acid. The salt fraction is preferably at least 50 wt % of sensory modifier.