TM1 Taste-Modifying Composition for Sweetness Without Off-Tastes
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Solution Overview
Problem
Existing low-calorie sweeteners often impart unpleasant off-tastes and fail to enhance sweetness without altering the perceived taste of caloric sweeteners, leading to consumer dissatisfaction and limited adoption.
Innovation Solution
The use of N-(1-((4-amino-2,2-dioxo-1H-benzo[c][1,2,6]thiadiazin-5-yl)oxy)-2-methylpropan-2-yl)isonicotinamide (TM1) and its comestibly acceptable salts, formulated in various solid-state forms, to enhance sweetness in combination with other sweeteners and flavor-modifying compounds.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Loss of energy
If no-calorie or low-calorie substitutes are used to replace caloric sweeteners, then caloric content is reduced, but unpleasant off-tastes including astringency, bitterness, and metallic and licorice tastes occur
Solution Approach 1:
The patent introduces taste-modifying compounds as intermediaries that interact with the taste-modifying site on the taste receptor. These compounds do not directly provide sweetness but modify the taste perception of other sweeteners by blocking bitter and metallic tastes while preserving or enhancing sweet taste, thereby enabling the use of low-calorie sweeteners without their unpleasant off-tastes
2Quantity of substance
If sweetness enhancement compounds are used to enhance the sweetness of caloric sweeteners, then sweetness intensity is increased, but the perceived taste of the sweetener is altered in a way that reduces consumer pleasure
Solution Approach 1:
The taste-modifying compounds serve as mediators that selectively interact with the taste-modifying site on the sweet taste receptor. This selective interaction allows them to enhance sweetness intensity and mask off-tastes without altering the fundamental taste profile of caloric sweeteners, thereby maintaining consumer pleasure while increasing sweetness intensity
3Loss of energy
If lower quantities of caloric sweeteners are used to reduce calories, then caloric content is reduced, but the sweetness intensity becomes insufficient
Solution Approach 1:
The taste-modifying compounds act as force multipliers that enhance the sweetness intensity of low-calorie sweeteners. By blocking inhibitory signals and potentiating sweet taste reception, they allow sufficient sweetness intensity to be achieved with reduced quantities of caloric sweeteners, thereby reducing caloric content while maintaining adequate sweetness
Data Source
Figure 1
AI summary
The present disclosure generally relates to various formulations and uses of the compound: N-(1-((4-amino-2,2-dioxo-1H-benzo[c][1,2,6]thiadiazin-5-yl)oxy)-2-methyl-propan-2-yl)isonicotinamide, which is also referred to herein a "TM1" and comestibly acceptable salts thereof. In some aspects, the disclosure provides compositions that include TM1, or a comestibly acceptable salt thereof. In some embodiments, the compositions are ingestible compositions, including, but not limited to, packaged food and beverage products and tabletop sweeteners. In some aspects, the disclosure provides certain compositions that include such flavanone derivatives, such as compositions that include such flavanone derivatives and one or more other sweeteners. In some other aspects, the disclosure provides methods of reducing the caloric content of a sweetened article, such as a sweetened food or beverage product.