Sweetness Modifying Composition Using High-Intensity and Low-Potency Sweetener Ratios
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Solution Overview
Problem
High-intensity sweeteners often impart undesirable off-tastes such as bitterness, metallic, or lingering sweetness in food products, and there is a need for alternative sweetness modifying compositions that can reduce caloric content while maintaining sweetness.
Innovation Solution
A combination of high-intensity sweeteners like steviol glycosides and mogrosides with low-potency sweeteners like cellobiose, psicose, cyclamate, or 11-O-mogroside V, in specific ratios, is used to enhance sweetness and improve taste characteristics in sweetened compositions.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Loss of energy
If high-intensity sweeteners are used to reduce caloric value, then sweetness is maintained, but undesirable off-tastes such as bitterness and metallic taste are introduced
Solution Approach 1:
The patent combines high-intensity sweeteners (steviol glycosides or mogrosides) with low-potency sweeteners (cellobiose, psicose, cyclamate, or 11-O-mogroside V) in specific ratios (2:1 to 12:1) to create a synergistic sweetness-modifying composition. This combination maintains the caloric reduction benefit while the low-potency sweetener masks or reduces the undesirable off-tastes of the high-intensity sweetener.
Solution Approach 2:
The invention creates a composite sweetness-modifying composition consisting of multiple sweetener components with different properties. The high-intensity sweetener provides potency and caloric reduction, while the low-potency sweetener provides bulk and masks off-tastes, resulting in a composite material that achieves both goals simultaneously.
2Loss of energy
If high-intensity sweeteners are used to replace sugar, then caloric content is reduced, but the sweetness profile deviates from natural sucrose
Solution Approach 1:
The patent merges high-intensity sweeteners with low-potency sweeteners in controlled ratios to create a composite sweetness profile that more closely resembles natural sucrose. The low-potency sweetener contributes to a more natural sweetness character while the high-intensity sweetener maintains caloric reduction.
3Object-affected harmful factors
If low-potency sweeteners are used to provide sweetness, then caloric value is high, but desirable sweetness without off-tastes is achieved
Solution Approach 1:
The patent combines low-potency sweeteners (which provide good taste quality) with high-intensity sweeteners (which provide caloric reduction) in specific ratios. This allows the mixture to achieve the desirable taste characteristics of low-potency sweeteners while obtaining the caloric reduction benefits of high-intensity sweeteners.
Data Source
AI summary
A sweetness modifying composition comprising a high-intensity sweetener and a low-potency sweetener and a sweetened composition comprising said sweetness modifying composition and at least one other sweetener; the uses of said sweetened compositions and sweetness modifying compositions; methods of making said sweetened compositions and sweetness modifying compositions.