Wheat Albumin Solid Composition with Alanine for Taste Masking
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Solution Overview
Problem
Formulating a solid composition that effectively incorporates wheat albumin at high concentrations while minimizing its inherent bad taste and offensive odor, enabling easy and continuous ingestion for physiological benefits.
Innovation Solution
A solid composition comprising wheat albumin and alanine or its salt, with a specific mass ratio that reduces the bad taste and odor, combined with sugar alcohols and carbonates to enhance flavor and texture, allowing for high concentration ingestion in small amounts.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If wheat albumin is incorporated at high concentrations in solid composition, then physiological effectiveness is improved, but bad taste and offensive odor worsen
Solution Approach 1:
Alanine or its salt is introduced as an intermediary substance to mediate between wheat albumin and the consumer's sensory experience. The alanine masks or counteracts the bad taste and offensive odor of wheat albumin, enabling high concentrations of wheat albumin (10-70% by mass) to be incorporated while maintaining acceptable sensory quality. This resolves the contradiction by adding a third component that neutralizes the harmful sensory effects.
2Quantity of substance
If wheat albumin is incorporated at high concentrations, then physiological effectiveness is improved, but ease of continuous ingestion worsens
Solution Approach 1:
Alanine serves as a sensory mediator that improves palatability, making high-concentration wheat albumin compositions easier to ingest continuously. By masking the unpleasant taste and odor, alanine removes the sensory barrier to repeated consumption, resolving the contradiction between high effectiveness and ease of continuous ingestion.
Solution Approach 2:
The invention creates a composite material system combining wheat albumin with alanine and other components (sugar alcohols, carbonates, fillers, binders) to produce a new composition with improved overall properties. This composite approach allows the beneficial physiological effects of high wheat albumin content while compensating for its sensory deficiencies through the synergistic combination of multiple ingredients.
3Quantity of substance
If wheat albumin is incorporated at high concentrations, then physiological effectiveness is improved, but product complexity worsens
Solution Approach 1:
The patent employs composite material principles by combining wheat albumin with alanine and standard food formulation components (sugar alcohols, carbonates, fillers, binders, disintegrants, lubricants). This systematic composite approach manages the complexity through established formulation categories, making the complex composition manufacturable and regulatable despite the high wheat albumin content.
Data Source
AI summary
Provided is a solid composition which has reduced bad taste and offensive odor and provides good taste and flavor, while containing wheat albumin at a high concentration. A solid composition comprising the following components (A) and (B): (A) wheat albumin, and (B) alanine or a salt thereof, wherein a mass ratio of a content of the 0.19-wheat albumin (a) in the solid composition to a content of the alanine or a salt thereof in terms of alanine (b) in the solid composition, [(a):(b)], is from 250:1 to 10:1.