Taste Improver Using Vegetable Extracts and Phospholipids
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Solution Overview
Problem
Current technologies fail to effectively address the unpleasant bitterness, astringent taste, and harsh taste associated with potassium salts, magnesium salts, and ammonium salts, which are used as alternatives to reduce sodium chloride intake, leading to a loss of flavor in food products.
Innovation Solution
A taste improver comprising a blend of vegetable extracts from parsley, celery, or celery seeds, phospholipids, saccharides, and arginine is used to selectively improve or reduce the unpleasant flavors of potassium salts, magnesium salts, and ammonium salts in food products, enhancing their taste without altering the overall savoriness.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If table salt (sodium chloride) is used to enhance delicious taste and reduce unpleasant bitterness, then flavor and savoriness are improved, but excessive intake increases the risk of lifestyle-related diseases
Solution Approach 1:
The patent introduces taste improvement agents as intermediary substances that mediate between the salt substitute and the human palate. These agents (including amino acids, peptides, and flavor compounds) interact with taste receptors to mask the unpleasant bitterness of potassium salts while preserving saltiness, allowing reduced sodium chloride intake without sacrificing flavor quality
Solution Approach 2:
The patent changes the chemical and sensory parameters of the salt substitute system by combining multiple components in specific ratios. By adjusting the composition parameters (e.g., mixing potassium chloride with amino acids and flavor agents in controlled proportions), the patent transforms the taste profile from unpleasant to palatable, enabling lower sodium chloride content while maintaining flavor
2Quantity of substance
If non-table salt substances (potassium salts, magnesium salts, calcium salts, ammonium salts) are used to replace table salt, then table salt intake is reduced, but unpleasant bitterness, astringent taste, and harsh taste occur
Solution Approach 1:
Taste improvement agents serve as mediators that bridge the gap between salt substitutes and consumer preference. These agents interact with taste receptors to suppress the unpleasant flavors of potassium, magnesium, calcium, and ammonium salts while preserving their saltiness, enabling table salt reduction without flavor compromise
Solution Approach 2:
The patent creates composite salt substitute formulations by combining multiple salt substitutes with taste improvement agents in specific ratios. This composite approach (e.g., blending potassium chloride with amino acids and flavor compounds) produces a synergistic effect that masks unpleasant flavors while maintaining saltiness, allowing lower table salt content
3Quantity of substance
If the utilized amount of table salt is decreased to reduce lifestyle-related disease risk, then health is improved, but savoriness is harmed and flavor is lost
Solution Approach 1:
Taste improvement agents act as mediators that compensate for the flavor loss associated with reduced table salt. These agents enhance the perceived saltiness and deliciousness of food products, allowing lower sodium chloride amounts while maintaining palatable flavor profiles
Solution Approach 2:
The patent changes the sensory parameters of the food product by adding taste improvement agents. This parameter change (adding flavor-enhancing substances) compensates for the reduced salt content, maintaining the perceived saltiness and deliciousness even at lower table salt levels
4Quantity of substance
If salt substitute substances are used to maintain saltiness, then table salt content is reduced, but unpleasant flavor from the taste improvement materials themselves occurs
Solution Approach 1:
The patent carefully controls the concentration parameters of taste improvement agents to minimize their own flavor impact. By optimizing the amount of amino acids, peptides, and flavor compounds added, the patent achieves sufficient saltiness enhancement while keeping the flavor contribution of the additives themselves neutral or positive
Data Source
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AI summary
A taste improver is provided that improves or decreases the unpleasant bitterness, astringent taste, harsh taste, bitter taste, or the like that results from potassium salts, magnesium salts, calcium salts, and ammonium salts without adversely affecting the savoriness of a food or drink. The taste improver includes a vegetable extract and/or a phospholipid. In the taste improver, the aforementioned vegetable extract includes a vegetable-derived glycoside and/or glycoside aglycone. In the taste improver, the aforementioned phospholipid is phosphatidylcholine, phosphatidylserine, phosphatidylethanolamine, phosphatidylinositol, and/or a lyso form of such. Arginine is further added to the aforementioned taste improver. Trehalose and/or hydrogenated starch syrup are further added to the taste improver. A manufacturing method of such and an improvement method for the unpleasant bitterness, astringent taste, harsh taste, bitter taste, or the like caused by potassium salts, magnesium salts, calcium salts, and ammonium salts using these taste improvers. A food or drink including these taste improvers.