Vegetable-Based Food Composition With Stable Glutamine Dipeptide

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Solution Overview

Problem

Existing sports nutrition products rely on synthetic or highly processed ingredients, fail to address varied athlete needs, and face challenges with plant-based ingredients' high simple carbohydrate content, solubility issues of amino acids like glutamine, particularly at acidic pH, and stability problems.

Innovation Solution

A food composition combining a blend of vegetables with a glutamine dipeptide, maintaining a natural origin, balanced nutrient profile, and high, stable amino acid content, particularly glutamine, to provide a stable and effective nutritional supplement.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Object-affected harmful factors

If plant-based ingredients are used to provide natural and sustainable nutrients, then the natural origin and sustainable nature are improved, but the simple carbohydrate content increases and protein/glutamine content decreases

Engineering Contradiction:

Improvesimple carbohydrate contentVSAvoidprotein and glutamine content

Core Design Contradiction:

Object-affected harmful factorsVSQuantity of substance

Solution Approach 1:

The patent changes the chemical form of glutamine from free amino acid to dipeptide bound form, which alters its solubility and stability parameters at acidic pH levels. This parameter change enables plant-based ingredients to maintain high glutamine content without the solubility issues that plague free glutamine supplementation.

Inventive Principle:

Principle #35Parameter changes

2Quantity of substance

If amino acids particularly glutamine are increased in plant-based food products, then the nutritional value is improved, but solubility and stability problems occur at acidic pH

Engineering Contradiction:

Improveamino acid contentVSAvoidsolubility and stability at acidic pH

Core Design Contradiction:

Quantity of substanceVSStability of the object's composition

Solution Approach 1:

The patent creates a composite structure where glutamine is bound to form a dipeptide. This composite approach combines glutamine with another amino acid to create a molecule that maintains high nutritional value while improving solubility and stability at acidic pH levels, overcoming the limitations of free glutamine supplementation.

Inventive Principle:

Principle #40Composite materials

3Productivity

If synthetic or highly processed ingredients are used to provide supplementation, then the supplementation effectiveness is improved, but the natural origin and health orientation are compromised

Engineering Contradiction:

Improvesupplementation effectivenessVSAvoidsynthetic or highly processed ingredients

Core Design Contradiction:

ProductivityVSObject-affected harmful factors

Solution Approach 1:

The patent uses dipeptide binding as an intermediary mechanism that enables plant-based ingredients to deliver effective supplementation. The dipeptide structure acts as a mediator that allows glutamine to remain stable and soluble in plant-based formulations, achieving supplementation effectiveness without requiring synthetic additives.

Inventive Principle:

Principle #24Intermediary (Mediator)

Data Source

PatentEP4686419A1Food composition, and uses thereof

Publication Date: 2026.02.04 SALSSA ENTERPRISES SL

AI summary

The invention refers to a food composition comprising a base, said base comprising a blend of vegetables, preferably said base consisting essentially of a blend of vegetables, and a glutamine dipeptide.