TM1 Taste Modulator Reduces Bitterness in Ingestible Compositions
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Solution Overview
Problem
Existing formulations fail to effectively reduce bitter tastes in foods, beverages, and pharmaceuticals, as merely antagonizing bitter taste receptors is not sufficient to make such products palatable for consumers.
Innovation Solution
The use of N-(7-acetyl-2,3-dihydrobenzo[b][1,4]dioxin-6-yl)-2-(4-acetylpiperazin-1-yl)acetamide (TM1) or its comestibly acceptable salts, in combination with sweeteners and flavor-modifying compounds, formulated in various solid-state forms like crystalline polymorphs, co-crystals, and solvates, to modify flavors and reduce bitterness.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If bitter taste receptors are antagonized, then bitter taste perception is reduced, but the product still does not become palatable for consumers
Solution Approach 1:
The patent introduces taste modulators as intermediary substances that do not directly antagonize bitter taste receptors but instead modify the taste perception pathway. These modulators act as mediators between the bitter compounds and the consumer's taste receptors, transforming the bitter perception into a more acceptable flavor profile while maintaining the functional properties of the active ingredients.
Solution Approach 2:
The patent changes the chemical and sensory parameters of the taste profile by combining bitter-tasting active ingredients with specific taste modulators that have distinct flavor characteristics. This parameter transformation involves altering the overall taste composition, timing, and intensity profile to convert an unpleasant bitter taste into a palatable final product flavor.
2Ease of operation
If sugar and sweeteners are used to offset bitter taste, then palatability is improved, but nutritional quality deteriorates due to added calories and sugar
Solution Approach 1:
The patent extracts and eliminates the need for traditional sugar-based sweetening by introducing alternative taste modulators that provide sweetness and flavor enhancement without calories. This extraction removes the harmful component (added sugar) while preserving the desirable effect (sweet taste perception), allowing the product to achieve palatability through non-caloric means.
Solution Approach 2:
The patent employs taste modulators that can be used in minimal quantities at specific moments during consumption to achieve the desired flavor profile, rather than requiring sustained high levels of sugar. These modulators provide temporary but effective taste modification that eliminates the need for continuous sugar addition, reducing overall sugar content while maintaining palatability.
3Quantity of substance
If vegetable proteins are used, then nutritional value is improved, but taste perception deteriorates due to bitter taste receptor activation
Solution Approach 1:
The patent merges vegetable proteins with taste modulators in a synergistic combination where the modulators enhance the flavor profile of the protein-based product. This merging allows the nutritional benefits of vegetable proteins to be preserved while the taste modulators counteract the bitter perception, creating a product that is both nutritious and palatable.
Solution Approach 2:
The taste modulators serve as intermediaries between the vegetable proteins and the consumer's taste receptors. These modulators modify the taste signal generated by the protein components, transforming the bitter perception into an acceptable flavor profile while maintaining the nutritional integrity of the vegetable protein content.
4Reliability
If medicinal compounds are formulated, then therapeutic effect is achieved, but taste perception deteriorates due to bitter taste
Solution Approach 1:
The patent introduces taste modulators as intermediary substances that work alongside medicinal compounds to modify taste perception. These modulators do not interfere with the therapeutic activity of the medicinal compounds but instead act as sensory modifiers that transform the bitter taste into an acceptable flavor profile, enabling oral administration without compromising therapeutic effectiveness.
Solution Approach 2:
The patent changes the sensory parameters of the medicinal formulation by combining active ingredients with taste modulators that have specific flavor characteristics. This parameter transformation involves altering the taste profile, timing, and intensity of flavor delivery to convert the unpleasant bitter taste of medicinal compounds into an acceptable final product flavor while maintaining therapeutic reliability.
Data Source
AI summary
The present disclosure generally relates to various formulations and uses of N-(7-acetyl-2,3-dihydrobenzo[b][1,4]dioxin-6-yl)-2-(4-acetylpiperazin-1-yl) acetamide (TM1), or any 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. In some other aspects, the disclosure provides uses of TM1, or a comestibly acceptable salt thereof, and related methods for reducing a bitter taste of an ingestible composition, such as an ingestible composition for use in a food, beverage, oral care, nutraceutical, or pharmaceutical product.