Taste Improving Substances for Flavor Composition Synergy
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Current flavor compositions for foodstuffs, beverages, pharmaceutics, tobacco products, and oral care products lack effective taste improving substances that can enhance the umami and other taste attributes in both savory and non-savory applications, particularly at low concentrations.
Innovation Solution
The use of specific substances represented by the formula R1—CR2(OR3)—CO—X, where R1, R2, and R3 are defined alkyl or cycloalkyl groups, and X is a heterocyclic ring or ring system, incorporated in extremely low concentrations (0.05 ppt to 0.5 ppb) to enhance taste attributes such as 'roundness', 'fullness', and 'long-lasting' flavors, modifying the impact of other flavoring substances.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If conventional flavoring substances are used, then basic taste attributes are achieved, but the taste lacks fullness, roundness, and long-lasting sensation
Solution Approach 1:
The patent combines multiple flavoring substances (nucleotides, amino acids, peptides, organic acids, and bitter substances) into a composite flavor composition that produces synergistic effects, achieving fullness, roundness, and long-lasting taste sensations that individual substances cannot provide alone
Solution Approach 2:
The patent specifies precise concentration ranges for each substance in the composition (e.g., nucleotides at 0.01-10 ppm, amino acids at 0.1-100 ppm) to optimize the synergistic effects and achieve the desired taste attributes while maintaining composition simplicity
2Reliability
If taste improving substances are added to enhance umami and other taste attributes, then taste quality improves, but the number of substances and composition complexity increases
Solution Approach 1:
The flavor composition is designed to provide multiple taste attributes (umami, fullness, roundness, long-lasting sensation) through a single integrated formulation containing coordinated substances, rather than requiring separate additions of each taste-enhancing agent
Solution Approach 2:
The patent merges substances with different taste functions (nucleotides for umami, amino acids for sweetness, organic acids for sourness, bitter substances for bitterness) into a unified composition that works synergistically to achieve comprehensive taste improvement
3Reliability
If high concentrations of flavoring substances are used to achieve strong taste impact, then taste intensity improves, but the naturalness and subtlety of flavor is lost
Solution Approach 1:
The patent employs extremely low concentration ranges for all substances (measuring in parts per billion to parts per million) to achieve strong taste impact while maintaining naturalness, with the synergistic interaction amplifying the effect of these trace amounts
Solution Approach 2:
The composition uses sub-threshold concentrations of individual substances that, when combined, produce a cumulative synergistic effect exceeding what would be achieved by single substances at higher concentrations, achieving intensity without artificiality
Data Source
AI summary
The present invention in a first aspect relates to taste improvement of foodstuffs, beverages, pharmaceutics, tobacco products and oral care products, using extremely small amounts of a substance according to formula (I), or edible salts thereof: R1—CR2(OR3)—CO—X (I). It was found that at very low concentrations, substances represented by formula (I) are capable of modifying and complementing, the sensory impact of taste imparting substances. Thus, the present taste improving substances are advantageously applied in flavour compositions, foodstuffs, pharmaceutics, tobacco products and oral care products. Typical examples of taste improving substances according to the present invention include N-lactoyl GMP, N-lactoyl AMP, N-lactoyl CMP, N-lactoyl IMP, N-gluconyl GMP, N-gluconyl AMP, N-gluconyl CMP, N-gluconyl IMP, O-lactoyl-GMP, O-lactoyl AMP, O-lactoyl CMP, O-lactoyl IMP, O-gluconyl GMP, O-gluconyl AMP, O-gluconyl CMP and O-gluconyl IMP and mixtures thereof.