Taste-Modifying Compositions for Peroxymonosulfate Off-Taste Reduction
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Alkali metal salts of peroxymonosulfate, commonly used in oral care products for whitening, often cause unpleasant off tastes that users find unpalatable, limiting their concentration due to taste perception issues.
Innovation Solution
The use of taste-modifying compositions comprising 4-amino-5,6-dimethylthieno[2,3-d]pyrimidin-2(1H)-one or its salt, a lactone, and optionally glucosylated natural steviol glycosides and sweeteners like sucralose to reduce the perception of off tastes in products containing alkali metal salts of peroxymonosulfate.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If the concentration of alkali metal salts of peroxymonosulfate is increased to improve whitening effect, then the whitening performance is improved, but the off taste becomes more unpleasant
Solution Approach 1:
The patent introduces taste-modifying compositions as intermediary substances that mediate between the alkali metal salts of peroxymonosulfate and the user's taste perception. These compositions include specific compounds (such as phenylalanine, valine, isoleucine, and their derivatives) that interact with the off-taste compounds to reduce their unpleasant perception, allowing high concentrations of peroxymonosulfate salts to be used without experiencing unpleasant taste
Solution Approach 2:
The patent converts the harmful off-taste effect into a beneficial outcome by using the same alkali metal salts of peroxymonosulfate that cause off taste as the basis for developing taste-modifying compositions. These compositions contain compounds that specifically target and neutralize the off-taste perception mechanisms, thereby transforming the originally harmful sensory effect into an acceptable or even pleasant experience while maintaining the desired whitening function
2Object-affected harmful factors
If the concentration of alkali metal salts of peroxymonosulfate is limited to reduce off taste, then the taste becomes more acceptable, but the whitening effect is reduced
Solution Approach 1:
The taste-modifying compositions act as intermediary agents that allow the system to maintain high concentrations of peroxymonosulfate salts (which provide strong whitening effect) while simultaneously blocking the transmission of off-taste signals to the user's perception system. This mediation enables decoupling of the concentration parameter from its negative sensory consequence
3Object-affected harmful factors
If sweeteners and flavorings are added to mask off taste, then the taste becomes more acceptable, but the product complexity increases
Solution Approach 1:
The patent changes the chemical parameters of the formulation by incorporating specific amino acids (phenylalanine, valine, isoleucine) and their derivatives as taste-modifying agents. These compounds work through specific biochemical mechanisms to alter taste perception at the molecular level, providing a more targeted and efficient approach to masking off taste compared to conventional broad-spectrum sweeteners and flavorings
Data Source
AI summary
The present disclosure generally provides taste-modifying compositions that reduce the off taste of alkali metal salts of peroxymonosulfate. In some aspects, the disclosure provides uses of such taste-modifying compositions to reduce the off taste of an alkali metal salt of peroxymonosulfate, such as potassium peroxymonosulfate. In some other aspects, the disclosure provides compositions (such as comestible compositions or oral care compositions), which comprise an alkali metal salt of peroxymonosulfate and a taste-modifying composition of the present disclosure. In some embodiments, such compositions are in the form of a food product, a beverage product, or an oral care product, such as a toothpaste, a mouthwash, and the like.