Sweetening Composition Masking Bitter Aftertaste
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Solution Overview
Problem
Current sweetening compositions using artificial sweeteners pose health risks and lack natural components, while natural high-intensity sweeteners like steviol glycosides have a bitter, metallic aftertaste that needs masking to achieve a pleasant taste with reduced calorie intake.
Innovation Solution
A sweetening composition combining steviol glycosides with a natural masking agent obtained from carob and citrus fruits through an aqueous extraction and fractionation process, which includes polysaccharides, polyols, proteins, and polyphenols, effectively masking the bitter aftertaste and improving the sweetness profile.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If steviol glycosides are used as natural high-intensity sweeteners, then calorie intake is reduced and natural sweetness is achieved, but bitter and metallic aftertaste occurs
Solution Approach 1:
A natural masking agent derived from carob and citrus fruits is introduced as an intermediary substance to mask the bitter and metallic aftertaste of steviol glycosides. The masking agent contains polysaccharides, polyols, proteins, and polyphenols that interact with the steviol glycosides to reduce their off-tastes while maintaining the low-calorie benefit
Solution Approach 2:
The invention creates a composite sweetening composition by combining steviol glycosides with a natural masking agent extract. This composite material integrates the low-calorie sweetening property of steviol glycosides with the taste-mask ings ability of the carob-citrus extract, achieving both calorie reduction and pleasant taste
2Quantity of substance
If artificial sweeteners are used to reduce calories, then calorie intake is reduced, but health risks and unnatural taste profile occur
Solution Approach 1:
The invention extracts and utilizes only the beneficial components (polysaccharides, polyols, proteins, polyphenols) from natural carob and citrus fruits to create a masking agent. This extraction process isolates the taste-improving components while removing unwanted elements, providing a natural solution without health risks
Solution Approach 2:
The invention changes the chemical composition parameters of the sweetening system by replacing artificial sweetener molecules with a natural extract containing multiple bioactive compounds. This parameter change transforms the system from artificial to natural while maintaining calorie reduction benefits and improving taste profile
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The composition significantly reduces bitter and metallic aftertaste, enhancing the natural sweetness perception and overall sweetness profile, making it suitable for various food products while maintaining low calorie content.
Implementation Method 1
fractionating the product of step iii) to obtain a first fraction comprising polysaccharides, polyols, proteins, free amino acids, fibers, fats and polyphenols
Data Source
Figure 1
AI summary
The present invention is directed to a sweetening composition comprising a steviol glycoside and a natural masking agent, said natural masking agent being obtainable from carob and a citrus fruit. The invention is also directed to the use of the sweetening composition for the preparation of foodstuff.