Composite Sweetener Composition for Sugar Taste Replication

Resolve Bottlenecks,
Find Innovative SolutionsGenerate Solutions

Solution Overview

Problem

Conventional non-caloric or low-calorie sweeteners fail to replicate the desirable taste characteristics of natural sugars like sucrose, often presenting a slow onset of sweetness, bitter or metallic aftertaste, and differing mouthfeel, which hinders consumer acceptance.

Innovation Solution

A sweetener compound with a specific structure, potentially synthesized by modifying sucrose to enhance sweetening power and binding affinity to T1r3 receptors, is combined with additives like bulking agents, flavoring agents, and stabilizers to create a composition that mimics the taste and functional properties of natural sugars while being non-caloric.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Use of energy by moving object

If conventional non-caloric sweeteners are used, then calorie intake is reduced, but taste characteristics deteriorate (slow onset, bitter/metallic aftertaste, poor mouthfeel)

Engineering Contradiction:

Improvecalorie intakeVSAvoidtaste characteristics

Core Design Contradiction:

Use of energy by moving objectVSReliability

Solution Approach 1:

The patent combines multiple sweetening compounds including neotame, acesulfame potassium, and erythritol in specific ratios to create a composite sweetener composition that delivers both non-caloric benefits and superior taste characteristics resembling natural sugar

Inventive Principle:

Principle #40Composite materials

Solution Approach 2:

The patent optimizes the concentration ratios of different sweetening compounds (neotame at 0.002-0.02%, acesulfame potassium at 0.05-0.5%, erythritol at 5-50%) to achieve desired taste profile parameters including onset speed, aftertaste suppression, and mouthfeel characteristics

Inventive Principle:

Principle #35Parameter changes

2Reliability

If natural sugars like sucrose are used, then desirable taste and functional properties are achieved, but health issues increase (obesity, heart disease, metabolic disorders, inflammation)

Engineering Contradiction:

Improvetaste and functional propertiesVSAvoidhealth issues and inflammation

Core Design Contradiction:

ReliabilityVSObject-affected harmful factors

Solution Approach 1:

The patent extracts and utilizes only the sweetening functional properties of sugar-like compounds while eliminating the caloric and inflammatory components by using non-metabolizable sweeteners that do not trigger inflammatory pathways

Inventive Principle:

Principle #2Taking out (Extraction)

Solution Approach 2:

The patent converts the limitation of non-caloric sweeteners (poor taste) into a benefit by using erythritol, which provides both sweetness and bulk while being non-infermental, thereby eliminating the harmful inflammatory effects of natural sugars while maintaining desirable taste characteristics

Inventive Principle:

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

Data Source

PatentUS20250101056A1SWEETENER COMPOUNDS, sweetened compositionS, and methods of sweetening food products, beverages and the like

Publication Date: 2025.03.27 MIRALOGX LLC

AI summary

In one aspect, an artificial sweetener compound is disclosed. In another aspect, a sweetened composition includes the sweetener compound. In some aspects, the sweetened composition is combined with a product such as a food product, beverage product, or a pharmaceutical product.