Sweetness Enhancer Composition for Low-Calorie Food Formulations
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Solution Overview
Problem
Formulating low-calorie diabetic foods with reduced natural sweetener levels that maintain the same sweetness characteristics as regular products is challenging due to the bitter/metallic aftertastes of artificial sweeteners and variability in sweetness delivery.
Innovation Solution
The use of 3-(4-amino-2,2-dioxide-1H-benzo[c][1,2,6]thiadiazin-5-yloxy)-2',2'-dimethyl-N-propylpropanamide as a sweetness enhancer, which is incorporated into solid or liquid compositions through methods like spray drying, precipitation, or spin band entrapment, to enhance the perceived sweetness of low-calorie sweeteners.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Loss of energy
If artificial sweeteners such as saccharin and acesulfame potassium are used to replace natural sweeteners, then calorie content is reduced, but bitter and metallic aftertastes occur
Solution Approach 1:
The patent introduces an intermediary substance (flavor masking agent or sweetness enhancer) that mediates between the artificial sweetener and the consumer's taste perception. This intermediary masks the bitter/metallic aftertaste while preserving the sweetening effect, allowing calorie reduction without sacrificing taste quality.
Solution Approach 2:
The patent creates a composite sweetening system combining artificial sweeteners with flavor masking agents or sweetness enhancers. This composite approach leverages the high-intensity sweetening property of artificial sweeteners while using the complementary properties of the added substances to mask undesirable aftertastes.
2Object-affected harmful factors
If high intensity sweeteners such as sucralose and aspartame are used, then sweetness level similar to sugar is achieved without bitter or metallic aftertastes, but sweetness delivery problems occur with different rates and time periods for onset and linger
Solution Approach 1:
The patent applies dynamics by adjusting the sweetness delivery profile through controlled release mechanisms or combinations of sweeteners with different temporal characteristics. This allows optimization of onset speed and linger duration to match consumer expectations for natural sugar-like sweetness delivery.
Solution Approach 2:
The patent modifies parameters of the sweetness delivery system by changing concentrations, combinations of sweeteners, or physical forms to achieve desired onset and linger characteristics. This involves tuning the temporal parameters of sweetness perception to match natural sugar profiles.
3Object-affected harmful factors
If sweetness enhancers with high potency are used, then perceived sweetness is enhanced, but precise and uniform mixing becomes difficult to achieve
Solution Approach 1:
The patent segments the sweetness enhancer into pre-measured units or incorporates it into a carrier matrix that ensures uniform distribution. This segmentation approach prevents clumping and ensures consistent dosing across the entire product batch, addressing the mixing uniformity challenge.
Solution Approach 2:
The patent uses a carrier or diluent as an intermediary substance to facilitate uniform distribution of the high-potency sweetness enhancer. This intermediary acts as a buffer that makes the potent substance easier to handle and distribute evenly throughout the final product.
4Loss of energy
If sweetness enhancers with low solubility are used, then formulation of reduced/low calorie foods is enabled, but special processing methods are required
Solution Approach 1:
The patent changes physical or chemical parameters of the low-solubility sweetness enhancer through modification of pH, temperature, or molecular structure to improve solubility. This parameter adjustment reduces the need for special processing methods while maintaining calorie reduction benefits.
Solution Approach 2:
The patent creates composite formulations combining the low-solubility sweetness enhancer with solubility-enhancing agents or compatible carriers. This composite approach improves dissolution characteristics without sacrificing the calorie-reducing sweetening effect.
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
This approach allows for the reduction of natural sweetener levels while maintaining or enhancing sweetness profiles, improving the 'sweetness delivery profile' by shortening sweetness onset and lingering periods, and ensuring uniform distribution in food products.
Implementation Method 1
3-(4-amino-2,2-dioxide-1H-benzo[c][1,2,6]thiadiazin-5-yloxy)-2',2'-dimethyl-N-propylpropanamide, or salts and/or solvates thereof... serve as sweet taste modifiers, sweet flavoring agents, or sweet flavor enhancers
Implementation Method 2
incorporated into solid or liquid compositions through methods like spray drying, precipitation, or spin band entrapment
Implementation Method 3
incorporated into solid or liquid compositions through methods like spray drying, precipitation, or spin band entrapment
Data Source
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AI summary
The present invention provides solid and liquid compositions comprising 5-(neopentyloxy)-1H-benzo[c][1,2,6]thiadiazin-4-amino-2,2-dioxide or 3-(4-amino-2,2-dioxide-1H-benzo[c][1,2,6]thiadiazin-5-yloxy)-2',2'-dimethyl-N-propylpropanamide, and methods of making the compositions by spray drying and spin melting. The present invention also provides ingestible compositions comprising compositions of the present invention and methods of making such foods.