TM1 Taste-Modifying Composition for Lower-Sodium Umami Enhancement
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Solution Overview
Problem
Existing food and beverage products often rely on high levels of sodium, glutamic acid, and animal-derived ingredients to impart umami and kokumi taste, which can lead to health issues and consumer demand for alternatives.
Innovation Solution
The use of N-(heptan-4-yl)-benzo[d][1,3]dioxole-5-carboxamide (TM1) and its comestibly acceptable salts, formulated in various solid-state forms, to enhance umami and kokumi taste in combination with other sweeteners and flavor-modifying compounds.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If high levels of sodium and glutamic acid are used to impart umami and kokumi taste, then taste quality is improved, but health risks increase and consumer demand for alternatives grows
Solution Approach 1:
The patent extracts and isolates specific compounds (TM1 and TM2) from natural sources that are responsible for umami and kokumi taste. By identifying and using only these specific active components rather than whole natural products high in sodium and glutamic acid, the invention achieves taste enhancement while reducing harmful substances.
Solution Approach 2:
The patent introduces TM1 and TM2 as intermediary substances that mediate between the need for umami/kokumi taste and the desire to reduce sodium and glutamic acid. These compounds act as substitutes that provide the desired taste profile without the associated health risks of excessive sodium and glutamic acid intake.
2Quantity of substance
If animal-derived ingredients are used to enhance umami and kokumi taste, then taste quality is improved, but consumer demand for plant-based alternatives increases
Solution Approach 1:
The patent extracts specific taste-active compounds (TM1 and TM2) from plant sources such as mushrooms and tomatoes. By isolating these compounds from plant-based materials rather than using animal-derived ingredients, the invention provides umami and kokumi enhancement that is compatible with vegetarian and vegan diets.
Solution Approach 2:
The patent changes the source parameter of umami and kokumi enhancers from animal-derived to plant-derived compounds. This parameter change allows the same taste enhancement function to be achieved while adapting to consumer demand for plant-based and vegetarian dietary options.
3Object-affected harmful factors
If traditional umami and kokumi ingredients are reduced or eliminated, then health benefits and consumer preferences are improved, but taste quality may deteriorate
Solution Approach 1:
The patent introduces TM1 and TM2 as intermediary substances that mediate between reduced sodium/glutamic acid levels and maintained taste quality. These compounds allow the formulation to achieve lower sodium and glutamic acid content while compensating for any potential taste loss through the umami and kokumi enhancement properties of TM1 and TM2.
Solution Approach 2:
The patent uses composite formulations combining TM1, TM2, and other flavor-modifying compounds to achieve the desired umami and kokumi taste profile. This composite approach allows the product to reduce or eliminate traditional high-sodium and high-glutamic acid ingredients while maintaining or enhancing taste quality through synergistic interactions among the compounds.
Data Source
AI summary
The present disclosure generally relates to various formulations and uses of the compound: N-(heptan-4-yl)benzo[d][1,3]dioxole-5-carboxamide, 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. In some other aspects, the disclosure provides methods of reducing the caloric content of a flavored article, for example, by reducing the amount of caloric sweeteners, fatty products (such as cheese). In some other aspects, the disclosure provides methods of reducing the amount of monosodium glutamate (MSG).