High-Potency Sweetener Composition with Fatty Acids for Sugar-Like Profiles
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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
A functional sweetener composition combining at least one fatty acid, such as omega-3 and omega-6 fatty acids, with natural or synthetic high-potency sweeteners and sweet taste improving compositions to impart a more sugar-like temporal and flavor profile, enhancing the taste characteristics and usability of sweeteners.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If natural or synthetic high-potency sweeteners are used to replace sugar, then caloric content is reduced, but temporal profile and flavor profile become unbalanced
Solution Approach 1:
The patent combines high-potency sweeteners with bulking agents (such as polyols, carbohydrates, or protein hydrolysates) to create a composite sweetener composition. This composite structure allows the mixture to achieve a temporal profile and flavor profile more similar to sugar, while maintaining reduced caloric content. The bulking agent modifies the dissolution rate and taste release characteristics of the high-potency sweetener.
2Quantity of substance
If high-potency sweeteners are used to replace sugar, then sweetness potency is increased, but maximal response and flavor balance deteriorate
Solution Approach 1:
The patent incorporates specific functional ingredients (such as protein hydrolysates, amino acids, or flavor compounds) in targeted amounts within the sweetener composition. These ingredients are added locally to address specific flavor deficiencies or off-tastes associated with high-potency sweeteners, thereby improving overall flavor profile balance while maintaining high sweetness potency.
3Duration of action of moving object
If high-potency sweeteners are used to replace sugar, then sweetness duration is extended, but temporal profile balance deteriorates
Solution Approach 1:
The patent uses bulking agents with specific dissolution rates to create a multi-phase release pattern. The composition releases sweetness in stages: initial sweetness from the high-potency sweetener, followed by sustained sweetness from the bulking agent's gradual dissolution. This periodic release pattern creates a temporal profile more similar to natural sugar.
Data Source
AI summary
The present invention relates generally to functional sweetener compositions comprising non-caloric or low-caloric natural and/or synthetic, 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 fatty acids. The present invention also relates to functional sweetener compositions and methods that can improve the tastes of non-caloric or low-caloric 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.