Sweetener Composition with Anti-Inflammatory Agent for Sugar-Like Profile
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Solution Overview
Problem
Natural and synthetic high-potency sweeteners disrupt the temporal and flavor profiles of food compositions, leading to unbalanced taste experiences due to differences in onset, duration, and adaptation behaviors compared to sugar, necessitating re-balancing of flavor components and posing challenges in expanding the variety of sweetened products.
Innovation Solution
Development of functional sweetener compositions combining high-potency sweeteners with anti-inflammatory agents and sweet taste improving compositions to modify the temporal and flavor profiles, making them more sugar-like, thereby enhancing the versatility of sweetened products.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Loss of energy
If high-potency sweeteners are used to replace sugar, then caloric intake is reduced, but the temporal profile and flavor balance are disrupted
Solution Approach 1:
The patent combines high-potency sweeteners with bulking agents (such as sugar alcohols, polyols, or carbohydrates) to create a composite sweetener composition. This composite approach allows the high-potency sweetener to provide intense sweetness with reduced calories while the bulking agent contributes to the temporal profile, mouthfeel, and flavor balance, thereby resolving the contradiction between caloric reduction and temporal profile stability
Solution Approach 2:
The patent modifies the temporal profile parameters of high-potency sweeteners by adjusting the composition ratios of different sweetening components and bulking agents. By changing the physical and chemical parameters of the sweetener mixture (such as particle size, solubility, and composition proportions), the temporal release profile is optimized to mimic sugar-like characteristics while maintaining low caloric content
2Quantity of substance
If high-potency sweeteners are used to replace sugar, then sweetness intensity is increased, but off-tastes and flavor imbalance occur
Solution Approach 1:
The patent introduces bulking agents and flavor modifiers as intermediary substances that mediate between the high-potency sweetener and the consumer's taste perception. These intermediaries mask off-tastes (such as bitter, metallic, or cooling sensations) and balance the flavor profile, allowing the high-potency sweetener to deliver intense sweetness without the harmful off-tastes associated with pure high-potency sweetener use
3Duration of action of moving object
If high-potency sweeteners are used to replace sugar, then sweetness duration is extended, but taste adaptation and diminishing returns occur
Solution Approach 1:
The patent designs the sweetener composition to release sweetness in a periodic or phased manner rather than as a continuous constant. The combination of different sweetening components with varying dissolution rates and the inclusion of bulking agents create a temporal rhythm in sweetness perception that maintains interest and reduces adaptation, allowing extended sweetness duration without diminishing returns
Data Source
AI summary
The present invention relates generally to functional sweetener compositions comprising non-caloric or low-caloric high-potency sweeteners and methods for making and using them. In particular, the present invention relates to different functional sweetener compositions comprising at least one non-caloric or low-caloric natural and/or synthetic high potency sweetener, at least one sweet taste improving composition, and at least one functional ingredient, such as an anti-inflammatory agent. The present invention also relates to functional sweetener compositions and methods that can improve the tastes of non-caloric or low-caloric natural and/or synthetic high-potency sweeteners by imparting a more sugar-like taste or characteristic. In particular, the functional sweetener compositions and methods provide a more sugar-like temporal profile, including sweetness onset and sweetness linger, and/or a more sugar-like flavor profile.