Taste Modifier Composition Using 2,4-Dihydroxybenzoic Acid and PAMs
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Solution Overview
Problem
Current alternatives for reducing sugar consumables fail to replicate the sweet taste profile and mouthfeel of full sugar products, with positive allosteric modulators (PAMs) offering different temporal qualities and lacking desired mouthfeel.
Innovation Solution
A taste modifying ingredient comprising 2,4-dihydroxybenzoic acid combined with a positive allosteric modulator, which enhances sweetness intensity and modulates sweet quality in sweetened compositions and consumables, providing a synergistic effect that approximates the sweet taste profile and mouthfeel of full sugar products.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If positive allosteric modulators (PAMs) are used to enhance sweetness in reduced sugar products, then sweetness intensity is improved, but temporal quality and mouthfeel deteriorate
Solution Approach 1:
The patent combines 2,4-dihydroxybenzoic acid with positive allosteric modulators to create a composite taste-modifying composition. This composite approach allows the 2,4-dihydroxybenzoic acid to enhance sweetness intensity while the PAM component maintains temporal quality and mouthfeel characteristics closer to full sugar products, resolving the contradiction between sweetness enhancement and sensory fidelity.
Solution Approach 2:
The patent modifies the chemical parameters of the sweet taste profile by introducing 2,4-dihydroxybenzoic acid in specific concentrations (0.1-1000 ppm) alongside PAMs. This parameter change allows for fine-tuning of sweetness intensity while preserving the temporal and textural properties that mimic full sugar experiences.
2Quantity of substance
If nutritive sweeteners are used to provide sweetness, then desired sweetness and mouthfeel are achieved, but caloric value increases
Solution Approach 1:
The patent uses 2,4-dihydroxybenzoic acid as an intermediary substance that works in conjunction with PAMs to enhance sweetness perception without adding calories. This intermediary approach allows the system to achieve sugar-like sweetness and mouthfeel while using reduced or zero-calorie sweeteners as the base, thereby reducing overall caloric content.
Solution Approach 2:
The patent replaces the mechanical/chemical system of nutritive sweeteners (sucrose, glucose) with a biochemical system involving PAMs and 2,4-dihydroxybenzoic acid that modulate the sweet taste receptor. This substitution eliminates the caloric component while maintaining the sweetness and mouthfeel through receptor modulation rather than direct sugar presence.
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
The combination of 2,4-dihydroxybenzoic acid and a positive allosteric modulator significantly enhances sweetness intensity and improves mouthfeel in reduced sugar products, offering a more desirable taste experience comparable to full sugar products while reducing caloric content.
Implementation Method 1
Positive allosteric modulators (also known in the art as 'PAMs') of the human sweet taste receptor are compounds that enhance the sweet receptor activity and sweetness taste perception
Data Source
AI summary
A composition including 2,4-dihydroxybenzoic acid and a positive allosteric modulator, a sweetened composition including at least one sweetener and a taste modifier composition including 2,4-dihydroxybenzoic acid and a positive allosteric modulator, and a method of modifying the taste of a sweetened composition by adding to the sweetened composition a taste modifier composition including 2,4-dihydroxybenzoic acid and a positive allosteric modulator.