Yeast Cell Wall Flavour Composition for Low-Fat Mouthfeel
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Solution Overview
Problem
Current flavor compositions fail to provide a fatty and creamy mouthfeel without increasing fat content in food products, as alternatives often sacrifice mouthfeel properties or impart unwanted flavor notes.
Innovation Solution
A method involving the solubilization of yeast cell walls using enzymes, specifically glucanase and endoprotease, to create a flavor composition that enhances fatty and creamy mouthfeel without savoury or umami flavors, allowing for reduced fat content in food products.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If fat is used to provide fatty and creamy mouthfeel, then mouthfeel is improved, but health concerns and overweight risks increase
Solution Approach 1:
The patent extracts the beneficial mouthfeel properties from yeast cell walls by solubilizing them through enzymatic treatment, separating the functional aspect (mouthfeel enhancement) from the harmful aspect (fat content). The solubilized yeast cell wall composition provides creamy mouthfeel without containing actual fat, thus extracting the desirable property while eliminating the health concern.
Solution Approach 2:
The patent creates a copy of fat's mouthfeel properties using solubilized yeast cell wall components. The enzymatically treated yeast cell wall material replicates the tactile and sensory characteristics of fatty and creamy mouthfeel without being actual fat, providing a functional equivalent that avoids health concerns associated with fat consumption.
2Object-affected harmful factors
If carbohydrates or proteins are used as fat alternatives, then health concerns are reduced, but fatty and creamy mouthfeel properties are sacrificed
Solution Approach 1:
The patent changes the physical and chemical parameters of yeast cell wall components through enzymatic solubilization. By treating insoluble yeast cell walls with specific enzymes (glucanases, mannanases, proteases), the composition transforms from an insoluble, non-functional state to a solubilized state that can interact with saliva and provide creamy mouthfeel, thereby changing the functional properties while maintaining health benefits.
3Loss of information
If yeast extracts are used for flavor enhancement, then savoury and umami flavor is improved, but fatty and creamy mouthfeel is not provided
Solution Approach 1:
The patent separates the mouthfeel-providing components from the flavor-enhancing components by solubilizing yeast cell walls and removing the insoluble residue. This extraction process isolates the specific fraction that provides creamy mouthfeel, distinguishing it from conventional yeast extracts that primarily provide savoury and umami flavors but lack mouthfeel properties.
4Ease of manufacture
If yeast cell walls are discarded as insoluble ingredients, then production cost is reduced, but potential mouthfeel enhancement is lost
Solution Approach 1:
The patent converts the previously discarded insoluble yeast cell wall material into a valuable functional ingredient. By applying enzymatic treatment to what was considered waste material, the process transforms it into a solubilized composition that provides creamy mouthfeel, thereby converting a harmful factor (waste disposal cost and environmental burden) into a beneficial functional property.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The resulting flavor composition effectively modulates flavor perception, providing a fatty and creamy mouthfeel while reducing fat content without compromising taste, and can be used in various food products to mask bitter tastes and enhance flavor profiles.
Implementation Method 1
contacting the slurry of yeast cell walls with a glucanase and with an endoprotease
Implementation Method 2
The insoluble cell walls represents 20-25% of the dry weight of the whole yeast cell... produced through the hydrolysis of peptide bonds by the naturally occurring enzymes present in edible yeast
Data Source
AI summary
The present invention relates to a method for producing a flavour composition comprising providing a slurry of yeast cell walls and contacting the slurry of yeast cell walls with a glucanase and with an endoprotease, followed by separating a liquid fraction by solid/liquid separation to provide the liquid flavour composition.