Sensory Modifiers Reduce Saltiness in Effervescent Compositions
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Solution Overview
Problem
Effervescent tablets and powders often impart undesirable sensory attributes to beverages, such as increased saltiness, bitterness, and astringency, which limit consumer preference and application.
Innovation Solution
A composition combining an effervescent agent comprising an acid and a base with a sensory modifier like dicaffeoylquinic acid or its salts, which reduces the saltiness intensity of beverages when added to water, measured by the Standardized Saltiness Intensity Test.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If effervescent tablets and powders are used to prepare beverages, then the beverages gain effervescence and carbonation, but the sensory attributes deteriorate with increased saltiness, bitterness, and astringency
Solution Approach 1:
The patent introduces sensory modifiers as intermediary substances that mediate between the effervescent agent and the consumer's sensory system. These modifiers (including dicaffeoylquinic acid, chlorogenic acid, and other phenolic compounds) interact with taste receptors to attenuate undesirable sensations like saltiness and bitterness, allowing the effervescent beverage to maintain its carbonation benefits while improving palatability
Solution Approach 2:
The patent modifies the sensory parameters of the beverage by adding specific compounds that change the taste profile. The sensory modifiers alter the intensity and perception of saltiness, bitterness, and astringency through chemical interactions with taste receptors, effectively changing the sensory parameters to make the beverage more acceptable to consumers
2Productivity
If the concentration of effervescent agent is increased to enhance carbonation, then the effervescence improves, but the saltiness and bitterness increase
Solution Approach 1:
The sensory modifiers act as intermediaries that allow higher concentrations of effervescent agent to be used without proportionally increasing undesirable sensations. The modifiers interact with taste receptors to attenuate saltiness and bitterness, enabling the beverage to achieve strong carbonation while maintaining acceptable sensory attributes
Solution Approach 2:
The patent changes the sensory parameters by introducing compounds that modify taste perception. The sensory modifiers alter the intensity parameters of saltiness and bitterness, allowing the effervescent concentration to be increased while the sensory impact remains controlled and acceptable
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 composition effectively reduces saltiness intensity by at least 1 unit, improving the sensory attributes of beverages and enhancing consumer preference.
Implementation Method 1
The effervescent agent comprises an acid and a base
Implementation Method 2
The sensory modifier comprises 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
Data Source
AI summary
An effervescent composition having an effervescent agent, comprising an acid and a base, and a sensory modifier, such that when the effervescent composition is added to an aqueous solution, saltiness of the aqueous solution is reduced relative to saltiness of the aqueous solution when an equivalent effervescent composition lacking the sensory modifier is added.