Taste-Modifier Isolation via Ion Exchange Resin
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Solution Overview
Problem
Existing methods for blocking negative flavors in food, beverages, and pharmaceuticals rely on masking strategies with synthetic additives, and while natural taste-modifiers have been identified, they lack efficacy and efficiency.
Innovation Solution
A process involving a pulverized fruit- or vegetable-based feedstock combined with a natural solvent, followed by ion-exchange resin treatment and elution with an alkali metal hydroxide to isolate and concentrate a taste-modifier component, which is then formulated into aqueous, oil-based, or powder-based compositions.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If natural taste-modifiers are extracted using traditional blending and heating methods, then the process is simple and uses natural ingredients, but the efficacy and concentration of the taste-modifier is insufficient
Solution Approach 1:
The patent applies extraction by using ion-exchange resin to selectively separate and concentrate the basic taste-modifier component from the liquid phase. This removes the ineffective components and isolates the active taste-modifier, thereby improving efficacy while adding a targeted separation step rather than a complex multi-stage process.
Solution Approach 2:
The patent changes the physical-chemical parameters of the extraction process by using ion-exchange resin that responds to pH changes. The resin selectively binds basic compounds at certain pH levels, and elution is achieved by changing the pH with alkali metal hydroxide. This parameter-based separation improves concentration and efficacy without requiring complex equipment.
2Quantity of substance
If ion-exchange resin treatment is added to the process, then the concentration and efficacy of taste-modifier is improved, but the manufacturing process becomes more complex
Solution Approach 1:
The ion-exchange resin acts as an intermediary substance that facilitates the concentration of the taste-modifier. It temporarily binds the basic taste-modifier component from the liquid phase, allowing other components to pass through. The resin then serves as a carrier that can be treated with alkali metal hydroxide to elute and concentrate the taste-modifier, simplifying the overall concentration process.
Solution Approach 2:
The manufacturing process leverages parameter changes by adjusting pH levels to control the ion-exchange process. The resin selectively binds basic compounds at acidic pH, and elution is achieved by raising the pH with alkali metal hydroxide. This parameter-based approach enables concentration without requiring complex separation equipment or multiple processing stages.
3Reliability
If heating is applied to the taste-modifier component, then the effectiveness is enhanced, but there is risk of degrading heat-sensitive compounds
Solution Approach 1:
The patent applies parameter changes by controlling the heating temperature within a specific range (50-120°C) to activate the taste-modifier effectiveness. This temperature parameter is optimized to be high enough to enhance efficacy but controlled to avoid degrading heat-sensitive compounds. The ion-exchange concentration step before heating also reduces the volume, making the heating process more efficient and controlled.
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 process enhances the effectiveness of taste-modifiers by producing a more concentrated form, particularly when heated between 50° C. to 120° C., effectively masking negative flavors in various applications.
Implementation Method 1
the isolated liquid phase is contacted with an acidic ion-exchange resin to sequester a basic taste-modifier component from the liquid phase
Implementation Method 2
The ion-exchange resin is then treated with a dilute solution of an alkali metal hydroxide to elute the taste-modifier component
Implementation Method 3
The efficacy of taste-modifiers can be improved by practicing these process steps, which involve isolating by ion-exchange a more concentrated form of taste-modifier than was previously available. Surprisingly, the effectiveness of the taste-modifier component is further enhanced by heating at least briefly to 50° C. to 120° C.
Data Source
AI summary
A process for isolating a taste-modifier component useful for food, beverage, nutraceutical, or pharmaceutical applications is shown. A pulverized fruit- or vegetable-based feedstock is combined with a natural, edible solvent to produce a heterogeneous mixture. A liquid phase isolated from this mixture is contacted with an acidic ion-exchange resin to sequester a basic taste-modifier component. The resin is then treated with a dilute aqueous solution of an alkali metal hydroxide to elute the taste-modifier component. The taste-modifier component, which is further activated by mild heating, is combined with vitamins, flavors, and other food additives and is incorporated into aqueous, oil-based, or powder-based taste-modifier compositions that have improved efficacy compared with previously known taste-modifiers.