Taste Modulator Salts for Bitterness Reduction
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Solution Overview
Problem
There is a scarcity of effective and cost-efficient taste modulator compositions that can reduce or eliminate bitter off-tastes in food, beverages, and pharmaceutical products, leading to poor consumer acceptance and clinical outcomes.
Innovation Solution
A taste modulator composition comprising specific salts with cations like Mg2+, Ca2+, K+, and Na+ at certain concentrations, which when added to products, effectively reduce bitterness by modifying the taste profile and mouthfeel characteristics, as determined by sensory panel studies.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If taste modulator compositions are added to reduce bitterness, then bitter off-taste is reduced or eliminated, but product cost increases
Solution Approach 1:
The patent applies parameter changes by systematically varying the concentrations of different cations (Ca2+, Mg2+, K+, Na+) and anions in the taste modulator composition to optimize bitterness reduction while controlling cost. The invention identifies specific concentration ranges (e.g., Ca2+: 0.1-10 mM, Mg2+: 0.1-10 mM) that provide effective bitterness masking without excessive cost, resolving the contradiction between taste improvement and cost increase.
Solution Approach 2:
The patent employs composite materials by combining multiple salts with different cations and anions in specific ratios within the taste modulator composition. This composite approach allows the formulation to achieve synergistic bitterness reduction effects while balancing cost, as different salt components can be selected based on their cost-effectiveness profiles. The composite composition enables fine-tuning of both taste properties and cost structure.
2Object-affected harmful factors
If high concentrations of taste modulators are used to eliminate bitterness, then bitter off-taste is reduced, but mouthfeel characteristics deteriorate
Solution Approach 1:
The patent applies parameter changes by optimizing the concentration parameters within narrow ranges (e.g., 0.1-10 mM for Ca2+ and Mg2+) to achieve the threshold for effective bitterness reduction while avoiding concentrations that would adversely affect mouthfeel. This precise parameter control allows the formulation to operate at the optimal boundary between effectiveness and quality preservation.
Solution Approach 2:
The patent applies local quality by assigning different functional roles to different ionic components within the composition. Specifically, certain cations (Ca2+, Mg2+) are optimized for bitterness reduction while others (K+, Na+) are balanced to maintain mouthfeel characteristics. This differentiated approach allows each component to contribute to its specific function without compromising the other, resolving the contradiction between bitterness elimination and mouthfeel stability.
3Object-affected harmful factors
If multiple salts are combined in taste modulator composition, then bitterness reduction effectiveness increases, but composition complexity increases
Solution Approach 1:
The patent applies parameter changes by establishing specific concentration ranges and ratios for each salt component (e.g., Ca2+: 0.1-10 mM, Mg2+: 0.1-10 mM, K+: 0.1-25 mM) that simplify the formulation process. Rather than requiring complex individual optimization of each salt, the invention provides standardized concentration parameters that achieve effective bitterness reduction when followed, thereby reducing compositional complexity while maintaining effectiveness.
Solution Approach 2:
The patent applies universality by designing a multi-functional taste modulator composition where the same combination of salts simultaneously addresses multiple taste issues (bitterness reduction, mouthfeel maintenance) across different product types (beverages, foods, pharmaceuticals). This universal formulation approach reduces the need for product-specific complex formulations, simplifying the overall composition strategy while maintaining broad effectiveness.
Data Source
AI summary
In various aspects, the present disclosure relates to food products, beverage products, and pharmaceutical or medicinal products comprising a taste modulator component. The taste modulator component improves key properties, including bitter off-taste and mouthfeel characteristics. In further aspects, the present disclosure pertains to methods of modulating bitter taste in a food product, beverage product, or medicament. This abstract is intended as a scanning tool for purposes of searching in the particular art and is not intended to be limiting of the present disclosure.