Sulfamate Analogues as Sweetness Enhancers in Non-Caloric Compositions

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Solution Overview

Problem

Natural caloric sweeteners are calorie-rich, and while non-caloric alternatives can be expensive, they often have undesirable taste profiles that require re-balancing of flavor components when used as substitutes, limiting their application.

Innovation Solution

The use of sulfamate analogues as sweetness enhancers that can be combined with sweeteners to increase perceived sweetness without adding calories, modifying the taste characteristics to be more sugar-like, thereby expanding the variety of compositions that can be prepared.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Use of energy by moving object

If non-caloric sweeteners are used to reduce calories, then caloric content is reduced, but taste quality deteriorates and cost increases

Engineering Contradiction:

Improvecaloric contentVSAvoidtaste quality

Core Design Contradiction:

Use of energy by moving objectVSObject-affected harmful factors

Solution Approach 1:

The patent introduces sweetness enhancers as intermediary compounds that mediate between non-caloric sweeteners and the human taste receptor. These enhancers have high affinity for the sweet taste receptor and can potentiate the sweetness signal, allowing weaker sweeteners to achieve comparable sweetness intensity without the off-tastes associated with traditional non-caloric alternatives

Inventive Principle:

Principle #24Intermediary (Mediator)

Solution Approach 2:

The patent creates composite sweetening systems by combining non-caloric sweeteners with sweetness enhancers. This composite approach leverages the non-caloric property of the sweetener while utilizing the taste-modifying properties of the enhancer to mask off-tastes and improve overall flavor profile, achieving a synergistic effect that addresses both caloric reduction and taste quality

Inventive Principle:

Principle #40Composite materials

2Use of energy by moving object

If non-caloric sweeteners are used to replace sugar, then caloric content is reduced, but sweetness intensity and taste balance worsen

Engineering Contradiction:

Improvecaloric contentVSAvoidsweetness intensity

Core Design Contradiction:

Use of energy by moving objectVSQuantity of substance

Solution Approach 1:

The sweetness enhancers provide a feedback mechanism by binding to the sweet taste receptor and amplifying the signal transduction pathway. This feedback loop enhances the perceived sweetness intensity even when the concentration of the primary sweetener is low, allowing the system to achieve sugar-like sweetness intensity with reduced caloric content

Inventive Principle:

Principle #23Feedback

3Object-affected harmful factors

If sweetness enhancers are added to improve taste, then sweetness intensity improves, but composition complexity increases

Engineering Contradiction:

Improvetaste qualityVSAvoidcomposition complexity

Core Design Contradiction:

Object-affected harmful factorsVSDevice complexity

Solution Approach 1:

The patent utilizes parameter changes by selecting sweetness enhancers with specific molecular characteristics (high receptor affinity, selective binding) that allow them to function at very low concentrations. This enables taste quality improvement without significantly increasing the overall complexity or concentration of the composition, as the enhancers work effectively at trace levels

Inventive Principle:

Principle #35Parameter changes

Data Source

PatentUS8383183B2Sweetness enhancers, sweetness enhanced sweetener compositions, methods for their formulation, and uses

Publication Date: 2013.02.26 THE COCA COLA CO

AI summary

The present invention relates generally to sweetness enhancers capable of enhancing the sweet taste of sweetener compositions and the sweetener compositions produced therefrom. In particular, the present invention relates to sweetener compositions comprising sulfamates capable of enhancing the sweetness of the sweetener composition.