Sensory Modifiers for Plant Protein Bitterness Reduction
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Solution Overview
Problem
Plant-based protein compositions often exhibit unpleasant sensory attributes such as bitterness and distinct flavors that are dissimilar to animal-based proteins, limiting consumer preference and application.
Innovation Solution
Incorporating a sensory modifier comprising dicaffeoylquinic acid or its salts, along with monocaffeoylquinic, monoferuloylquinic, diferuloylquinic, monocoumaroylquinic, and dicoumaroylquinic acids, into plant-based protein compositions to reduce bitterness and plant protein flavor intensity when mixed with water.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If plant-based protein compositions are used, then health benefits and dietary preferences are improved, but sensory attributes such as bitterness and distinct flavors worsen
Solution Approach 1:
The patent introduces sensory modifiers (specifically dicaffeoylquinic acid and related compounds) as intermediary substances that mediate between the plant-based protein and the consumer's sensory perception. These modifiers act as a bridge that reduces the direct interaction between the bitter plant protein components and taste receptors, thereby maintaining the health benefits while improving sensory acceptance
Solution Approach 2:
The patent modifies the sensory parameters of plant-based protein compositions by adding specific chemical compounds (sensory modifiers) that change the taste profile. The modifiers alter the bitterness intensity and flavor characteristics through chemical interactions, transforming the sensory parameters to match consumer preferences for milk-like beverages
2Adaptability or versatility
If plant-based protein compositions are used, then consumer dietary preferences are improved, but similarity to animal-based proteins worsens
Solution Approach 1:
The patent systematically adjusts sensory parameters (bitterness intensity, flavor notes, mouthfeel) by incorporating specific compounds at optimized concentrations. This allows the plant-based protein composition to undergo parameter transformations that make its sensory profile converge toward that of animal-based proteins, thereby improving perceived similarity
3Object-affected harmful factors
If sensory modifiers are added to reduce bitterness, then consumer acceptance is improved, but product complexity increases
Solution Approach 1:
The patent employs a composite sensory modifier system consisting of multiple related compounds (dicaffeoylquinic acid, monocaffeoylquinic acids, and other phenolic compounds) working synergistically. This composite approach achieves effective bitterness reduction and flavor improvement while maintaining a relatively simple overall formulation, as the compounds naturally occur together in plant extracts
Solution Approach 2:
The sensory modifiers are used at relatively low concentrations (0.01-5% of total composition) and can be derived from natural plant sources, providing a cost-effective solution that doesn't significantly increase manufacturing complexity. The modifiers act as temporary sensory adjustments rather than permanent structural changes to the protein
Data Source
AI summary
Protein composition having a plant-based protein, an animal milk protein, or combinations thereof and a sensory modifier, such that the composition has reduced bitterness and/or plant protein flavor relative to an equivalent protein composition without the sensory modifier. The sensory modifier includes 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.