Spice Formulation Flavor Integrity Scalability
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Solution Overview
Problem
Existing culinary seasoning technologies fail to preserve flavor profiles during packaging and scaling for mass production, leading to diminished taste experiences in both dry and wet forms.
Innovation Solution
A formulation combining modified cornstarch, salt, garlic and onion powders, spices, coconut milk, hydrolyzed corn protein, and natural flavors, optimized for packaging and storage, which maintains a robust flavor profile when used with select specialty peppers like cayenne, habanero, and Trinidad scorpion, ensuring consistent taste without increased salt content.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If spice profiles are packaged for mass production and storage, then scalability and shelf availability are improved, but flavor profile integrity deteriorates over time
Solution Approach 1:
The patent applies preliminary action by pre-formulating and pre-packaging spice blends in controlled conditions before mass distribution. The spice profiles are prepared, sealed, and stored in optimized packaging at controlled temperatures and humidity levels prior to reaching consumers, ensuring flavor integrity is locked in before any degradation can occur during transport and shelf storage.
Solution Approach 2:
The patent utilizes parameter changes by optimizing packaging parameters (temperature, humidity, oxygen exposure) and formulation parameters (spice ratios, encapsulation methods) to maintain flavor profile stability. By controlling these parameters throughout the supply chain and adjusting them based on storage conditions, the patent achieves both scalability and flavor integrity preservation.
2Duration of action of stationary object
If spice formulations are optimized for long-term storage stability, then shelf life is improved, but flavor intensity deteriorates
Solution Approach 1:
The patent employs intermediary substances such as encapsulation agents, antioxidants, and flavor protectants that mediate between the spice compounds and environmental factors. These intermediaries shield the volatile flavor compounds from oxidation and degradation while allowing the spice formulation to maintain its flavor intensity throughout the extended shelf life.
Solution Approach 2:
The patent creates composite spice formulations by combining multiple ingredients and protective agents in specific ratios. These composite materials include spice blends, carriers, and preservatives work together to maintain both shelf stability and flavor intensity, achieving a balance between duration and reliability.
3Reliability
If salt content is increased to enhance flavor perception, then taste intensity is improved, but healthfulness deteriorates
Solution Approach 1:
The patent applies parameter changes by modifying the chemical composition parameters of the spice formulation. Instead of relying on salt for flavor enhancement, the patent adjusts the concentrations of umami compounds, aromatic volatiles, and other taste-active compounds to achieve intense flavor perception without increasing sodium content, thereby maintaining healthfulness.
Solution Approach 2:
The patent uses flavor copying techniques by creating complex spice blends that replicate and enhance the savory and umami sensations traditionally provided by salt. Through careful selection and combination of spice compounds, the formulation achieves comparable or superior taste intensity to salt-based formulations without the associated health concerns.
Data Source
AI summary
Novel enhanced spice systems evenly coat food substrates when combined with heat, feature a plurality of peppers as complements to the base profile, and are scalable as liquid and dry spice packaged goods in unit dose and volume.