Sweetness Modifier Composition for Masking Sweetener Aftertaste
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Solution Overview
Problem
Existing high-intensity sweeteners exhibit undesirable after-tastes and unbalanced temporal taste profiles, making it difficult to achieve a sugar-like sweetness experience in consumables.
Innovation Solution
Incorporating an extract or fraction from Gnaphalium affine and one or more flavonoid compounds, such as spiraeoside, luteolin 4′-glucoside, isoquercetin, and gnaphalin, to modify sweetness and improve mouthfeel in consumables.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If high-intensity sweeteners are used to replace sugar, then sweetness intensity is improved, but undesirable after-taste and temporal taste profile imbalance occur
Solution Approach 1:
The patent introduces taste modifiers as intermediary substances that mediate between the sweetener and the consumer's taste perception. These modifiers mask the undesirable after-tastes and adjust the temporal taste profile, allowing high-intensity sweeteners to achieve sugar-like sweetness without the harmful after-taste effects.
Solution Approach 2:
The patent changes the temporal and sensory parameters of taste perception by combining sweeteners with taste modifiers. This parameter change transforms the taste profile from having strong initial sweetness with lingering after-taste to a more balanced, sugar-like temporal profile that maintains sweetness intensity while eliminating harmful after-taste characteristics.
2Loss of energy
If high-intensity sweeteners are used to replace sugar, then caloric content is reduced, but temporal taste profile becomes unbalanced
Solution Approach 1:
Taste modifiers act as intermediaries that bridge the temporal gap between the rapid onset of high-intensity sweeteners and the desired prolonged sweetness profile. They modulate the duration and timing of taste perception, creating a balanced temporal profile that mimics natural sugar while maintaining low caloric content.
3Object-generated harmful factors
If natural and vegan taste modifiers are used to mask off-notes, then consumer acceptance is improved, but formulation complexity increases
Solution Approach 1:
The patent employs composite taste modifier formulations that combine multiple natural and vegan compounds to achieve effective off-note masking. These composite materials integrate several functional components into a single additive package, reducing formulation complexity while maintaining effective masking of undesirable tastes.
Data Source
AI summary
A consumable is provided. The consumable includes (a) at least one sweetener, and (b) a sweetness modifier comprising an extract or fraction from Gnaphalium affine or at least one flavonoid compound. The at least one sweetener is present is a sweetening amount.