Sugar Replacer Composition for Clean Sweetness Without Aftertaste

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Solution Overview

Problem

Existing sugar substitutes fail to replicate the sweetness of sugar without lingering aftertastes and often require additional ingredients to mask these aftertastes, making them unsuitable for chocolate and other food products.

Innovation Solution

A sugar replacing composition comprising digestion resistant soluble fiber, coconut extract, and flavor agents like vanilla and rice extract, which induce sweetness through Maillard reactions without using traditional or artificial sweeteners.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Quantity of substance

If traditional sweeteners (stevia, monk fruit, sucralose, aspartame, acesulfame potassium) are used to replace sugar, then sweetness is provided, but lingering aftertaste is generated

Engineering Contradiction:

ImprovesweetnessVSAvoidlingering aftertaste

Core Design Contradiction:

Quantity of substanceVSObject-generated harmful factors

Solution Approach 1:

The invention extracts and eliminates the harmful aftertaste characteristic from sweeteners by using a fiber-based composition that provides sweetness through Maillard reactions rather than through traditional sweetener molecules, thereby removing the source of lingering aftertaste

Inventive Principle:

Principle #2Taking out (Extraction)

Solution Approach 2:

The invention changes the chemical mechanism of sweetness from molecular sweeteners to Maillard reaction products formed from fibers and reducing agents, fundamentally altering how sweetness is generated and eliminating the aftertaste parameter issue

Inventive Principle:

Principle #35Parameter changes

2Quantity of substance

If sugar alcohols are used as sweeteners, then sweetness and binding function are provided, but digestive and health issues are caused

Engineering Contradiction:

Improvesweetness and binding functionVSAvoiddigestive and health issues

Core Design Contradiction:

Quantity of substanceVSObject-affected harmful factors

Solution Approach 1:

The invention uses digestible fibers that are metabolized and excreted naturally by the body, replacing sugar alcohols that accumulate and cause digestive issues, thereby providing a safer, more biocompatible sweetening mechanism

Inventive Principle:

Principle #27Cheap short-living objects (Disposable)

Solution Approach 2:

The body's natural digestive system processes the fiber-based sweeteners without causing harm, allowing the digestive tract to handle the sweetening agents naturally rather than requiring specialized metabolism pathways

Inventive Principle:

Principle #25Self-service

3Object-generated harmful factors

If additional ingredients (flavorings, masking agents, acids, mineral salts, more sweeteners, or sugar) are added to mask aftertaste, then aftertaste is masked, but product complexity and ingredient count increase

Engineering Contradiction:

Improveaftertaste maskingVSAvoidproduct complexity

Core Design Contradiction:

Object-generated harmful factorsVSDevice complexity

Solution Approach 1:

The invention converts the potential harm of fiber aftertastes into a benefit by using Maillard reactions to generate desirable flavor compounds that enhance the product while eliminating unwanted aftertastes, thereby masking harmful effects through beneficial chemical transformations

Inventive Principle:

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

4Quantity of substance

If high intensity natural sweeteners are used, then sweetness is provided, but notable aftertaste with lingering sweet taste is generated

Engineering Contradiction:

ImprovesweetnessVSAvoidlingering sweet taste

Core Design Contradiction:

Quantity of substanceVSDuration of action of moving object

Solution Approach 1:

Instead of using concentrated sweetener molecules that linger, the invention uses a dispersed fiber-based system where sweetness is generated through chemical reactions, inverting the approach from molecular concentration to distributed reaction products

Inventive Principle:

Principle #13The other way round (Inversion)

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 provides clean sweetness without aftertastes and glycemic load, effectively replacing sugar in chocolate and other food products while maintaining flavor authenticity.

Implementation Method 1

Reducing sugars can act as reducing agents in food material to form Maillard reaction products, and, given that Maillard reaction products can act as chelating agents towards bitter compounds

Methodology Applied

Scientific EffectMaillard reaction:

Implementation Method 2

Maillard reaction products can act as chelating agents towards bitter compounds, such as metal ions or ascorbate which often occur in food

Methodology Applied

Scientific EffectChelation:

Implementation Method 3

Reducing sugars can act as reducing agents in food material to form Maillard reaction products

Methodology Applied

Scientific EffectRedox reaction: Redox Reactions

Data Source

PatentUS20260033523A1Sugar-replacing compositions with no traditional sweeteners

Publication Date: 2026.02.05 SWEETSCIENCE LLC

AI summary

A sugar replacing composition has no traditional sweeteners that contain novel ingredients with added health benefits and provides sweetness characteristics of sugar without the aftertaste of sweeteners and without the glycemic load of sugar. Specifically, the sugar replacer composition includes digestion resistant soluble fiber comprising an oligosaccharide matrix of glucose and/or fructose and/or xylose oligomers with digestive resistant properties, along with a freeze dried extract from the endosperm of the coconut fruit and/or a freeze-dried extract from the pulp of the banana fruit, where the ingredients contribute to the added health benefits and the sweetening capacity of the composition.