Sweetener Composition with Sugar-Like Taste Profile
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Solution Overview
Problem
There is a challenge in replacing sucrose with non-nutritive high potency sweeteners to achieve a sweetness profile similar to sucrose, as they often exhibit undesirable taste properties such as delayed sweetness onset, lingering aftertaste, bitter, metallic, cooling, and licorice-like tastes, and do not provide natural non-caloric or low-caloric sweetness with the same taste quality as sucrose.
Innovation Solution
The development of sweetener compositions comprising at least one compound of Formula (I) and an additional sweetener, which provide 'sugar-like' characteristics including maximal response, flavor profile, adaptation behavior, and mouthfeel, equivalent to sucrose, for use in various food and beverage products, thereby enhancing the sugar-like characteristics and reducing undesirable taste properties.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Loss of energy
If non-nutritive high potency sweeteners are used to replace sucrose, then caloric content is reduced, but taste quality deteriorates with delayed sweetness onset, lingering aftertaste, bitter, metallic, cooling, and licorice-like tastes
Solution Approach 1:
The patent combines multiple sweetening compounds including compounds of Formula (I) with additional sweeteners (such as sucrose, high fructose corn syrup, or other non-nutritive sweeteners) to create a blended sweetener composition. This merging of different sweetening agents with distinct taste profiles compensates for the undesirable taste properties of individual high potency sweeteners while maintaining reduced caloric content, thereby resolving the contradiction between low calories and good taste quality
Solution Approach 2:
The patent develops composite sweetener compositions consisting of multiple ingredients including compounds of Formula (I), additional sweeteners, and potentially bulking agents or flavor modifiers. This composite approach allows the formulation to leverage the high potency and low caloric benefits of compounds of Formula (I) while using the other components to mask or counteract undesirable tastes, achieving both low caloric content and acceptable taste quality
2Power
If non-nutritive high potency sweeteners are used to replace sucrose, then sweetness potency is increased, but temporal profile deteriorates with delayed sweetness onset and lingering aftertaste
Solution Approach 1:
The patent merges compounds of Formula (I) with additional sweeteners that have complementary temporal profiles. The additional sweeteners are selected to provide rapid sweetness onset and clean decay characteristics that counterbalance the delayed onset and lingering aftertaste of compounds of Formula (I), thereby maintaining high sweetness potency while achieving a temporal profile similar to sucrose
Solution Approach 2:
The patent adjusts the concentration ratios and formulation parameters of compounds of Formula (I) relative to additional sweeteners to optimize the temporal profile. By carefully controlling the proportion of each component and their relative sweetness potencies, the formulation achieves rapid sweetness onset and appropriate decay characteristics while maintaining high overall sweetness potency
3Power
If non-nutritive high potency sweeteners are used to replace sucrose, then sweetness intensity is increased, but flavor profile deteriorates with bitter, metallic, cooling, and licorice-like tastes
Solution Approach 1:
The patent applies the principle of converting harmful factors into benefits by using compounds of Formula (I) that may individually exhibit undesirable tastes, but when combined with specific additional sweeteners and flavor modifiers, these harmful taste properties are transformed. The combination creates a synergistic effect where the off-tastes of individual components are masked or counteracted, while the high sweetness intensity is preserved, effectively converting the harmful taste properties into a beneficial overall flavor profile
4Object-affected harmful factors
If compounds of Formula (I) are combined with additional sweeteners, then sugar-like characteristics are improved, but formulation complexity increases
Solution Approach 1:
The patent develops sweetener compositions where compounds of Formula (I) serve multiple functions: providing high sweetness potency, contributing to the overall flavor profile, and working synergistically with additional sweeteners to achieve sugar-like characteristics. This multi-functionality reduces the need for separate additive components, thereby improving sugar-like characteristics while limiting the increase in formulation complexity
Data Source
AI summary
Disclosed herein are sweetener compositions comprising at least one compound of Formula (I) and at least one additional sweetener to provide sugar-like characteristics. Beneficially, the sweetener compositions provide characteristics like that of sucrose that include maximal response, flavor profile, temporal profile, adaptation behavior and mouthfeel. The sweetener compositions can be included in various food, beverage, and other consumable products to provide a clean sugar-like taste and may be used as sweeteners or sweetness enhancers in reduced sugar food, beverage, and other consumable products.