Sweetener Concentration Near Detection Threshold
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Solution Overview
Problem
Existing sweeteners have not been effectively used near their sweetness detection threshold to enhance the sweetness of other sweeteners in consumables.
Innovation Solution
A sweetened consumable comprising at least 0.0001% of a sweetener such as sucrose or artificial sweeteners, combined with more than one sweetness enhancer like naringin dihydrochalcone, mogroside V, or stevioside, each present in concentrations near their sweetness detection threshold.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If sweetness enhancers are used at high concentrations, then sweetness enhancement effect is achieved, but off-notes and unpleasant aftertaste occur
Solution Approach 1:
The patent changes the concentration parameter of sweetness enhancers from traditional high levels (0.1-10%) to ultra-low levels (0.001-100 ppm, near detection threshold), fundamentally altering the dosage regime to achieve enhancement without off-notes
Solution Approach 2:
The patent creates composite sweetening systems by combining multiple sweeteners (e.g., stevia, sucralose, aspartame) with multiple sweetness enhancers (e.g., mogrosides, rubusosides, narDHC) working synergistically at low concentrations to achieve high sweetness without unpleasant aftertastes
2Object-generated harmful factors
If multiple sweetness enhancers are combined at low concentrations, then sweetness enhancement is achieved without off-notes, but formulation complexity increases
Solution Approach 1:
The patent merges multiple sweetness enhancers from different chemical families (terpene glycosides like mogrosides, phenolic glycosides like rubusosides, and chalcones like narDHC) into a single composite formulation that works synergistically with various sweeteners
3Object-generated harmful factors
If sweetness enhancers are used near detection threshold concentrations, then off-notes are minimized, but the enhancement effect is reduced
Solution Approach 1:
The patent optimizes the concentration parameter to the ultra-low range near detection thresholds (0.001-100 ppm), discovering that this specific parameter regime maximizes sweetness enhancement while minimizing off-notes through synergistic interactions
Solution Approach 2:
The patent employs composite formulations combining multiple sweeteners and multiple sweetness enhancers that work synergistically, where the combined effect at low concentrations exceeds the sum of individual components, maintaining strong enhancement without off-notes
Data Source
AI summary
Disclosed are sweetened consumables and methods of forming said sweetened consumables that comprise certain sweeteners and at least one sweetness enhancer in a concentration near its sweetness detection threshold. The sweeteners include sucrose, fructose, glucose, high fructose corn syrup, corn syrup, xylose, arabinose, rhamnose, erythritol, xylitol, mannitol, sorbitol, inositol, acesulfame potassium, aspartame, neotame, sucralose, saccharine, or combinations thereof. The sweetness enhancer is selected from naringin dihydrochalcone, mogroside V, swingle extract, rubusoside, rubus extract, rebaudioside, and stevioside.