Taste-Modifying Composition for Sodium Salt Taste Masking
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Solution Overview
Problem
Existing compositions fail to effectively reduce the perception of salty taste in products containing sodium cations, such as sodium chloride or sodium bicarbonate, which are necessary for effective functioning.
Innovation Solution
A taste-modifying composition comprising glucosylated natural steviol glycosides, 4-amino-5,6-dimethylthieno[2,3-d]pyrimidin-2(1H)-one or its salt, sucralose, and oxacyclohexadecan-2-one, optionally with additional sweeteners and flavorings, is introduced to reduce the salty taste in food, beverage, or oral care products.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If sodium salts (such as sodium bicarbonate or sodium chloride) are included in oral care compositions to ensure effective functioning, then the functional performance is improved, but the salty taste perception increases and becomes unpleasant at higher concentrations
Solution Approach 1:
The patent employs taste-modifying compounds as intermediary substances that mediate between the sodium salt (necessary for function) and the user's taste perception. These compounds interact with the taste receptors or the sodium ions to reduce the salty taste signal transmitted to the brain, allowing the sodium salt to remain at effective concentrations without causing unpleasant taste sensations.
Solution Approach 2:
The patent changes the chemical parameters of the composition by introducing specific taste-modifying compounds with known mechanisms for reducing saltiness. These compounds alter the taste profile parameters without changing the functional concentration of sodium salts, thereby resolving the contradiction between effectiveness and palatability.
2Reliability
If the concentration of sodium cations is increased to ensure effective functioning of the composition, then the functional effectiveness is improved, but the salty taste becomes more intense and unpleasant
Solution Approach 1:
Taste-modifying compounds serve as intermediaries that decouple the relationship between sodium cation concentration and taste intensity. These compounds selectively reduce the salty taste signal while allowing the sodium cations to maintain their functional concentration, thereby improving taste acceptability without compromising effectiveness.
Solution Approach 2:
The taste-modifying compounds act as temporary modifiers that are present in the composition during use to mask or reduce salty taste. These compounds work locally in the oral cavity during the brief period when the product is in contact with the user, providing taste modification without requiring long-term presence or systemic action.
3Object-affected harmful factors
If conventional ingredients are used to reduce salty taste, then the taste perception may be reduced, but the effectiveness is insufficient because the molecular basis for saltiness perception is not well understood
Solution Approach 1:
The patent applies parameter changes by selecting taste-modifying compounds with specific chemical structures and mechanisms known to effectively reduce saltiness. Rather than relying on conventional ingredients with uncertain mechanisms, the patent uses compounds whose taste-modifying properties have been identified and optimized, thereby improving both taste reduction and effectiveness.
Solution Approach 2:
The patent employs composite taste-modifying compositions that combine multiple compounds working through different mechanisms to reduce salty taste. This composite approach addresses the complexity of taste perception by using synergistic combinations of taste modifiers, thereby achieving more reliable and effective saltiness reduction than single conventional ingredients.
Data Source
AI summary
The present disclosure generally provides taste-modifying compositions that reduce the salty taste of a sodium salt, such as sodium bicarbonate. In some aspects, the disclosure provides uses of such taste-modifying compositions to reduce the salty taste of a sodium salt. In some other aspects, the disclosure provides compositions (such as comestible compositions or oral care compositions), which comprise a sodium salt and a taste-modifying composition. 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, mouthwash, and the like).