Ribonucleotide-Rich Yeast Extract for Multi-Note Taste Masking
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Solution Overview
Problem
Existing yeast extracts are limited in their ability to mask multiple undesirable tastes and aromatic notes without altering the overall taste perception of products, and they often introduce characteristic yeasty flavors or umami notes.
Innovation Solution
A yeast extract rich in 5'-ribonucleotides, specifically with a composition of 25% to 55% by weight, including 5% to 20% by weight of adenosine 5'-monophosphate (5'-AMP) and 5% to 20% by weight of guanosine 5'-monophosphate (5'-GMP), in a 5'-AMP/5'-GMP ratio ranging from 0.85 to 1.25, is developed to mask bitter, sour, and undesirable aromatic notes without introducing yeasty flavors.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If conventional yeast extracts are used to mask undesirable tastes, then masking effect is achieved, but yeasty flavors and umami notes are introduced
Solution Approach 1:
The patent applies parameter changes by precisely controlling the composition parameters of the yeast extract, specifically setting the 5'-ribonucleotide content to 25-55% and the 5'-AMP/5'-GMP ratio to 0.85-1.25. This optimization of chemical parameters enables the extract to mask undesirable tastes without introducing yeasty flavors, as the specific nucleotide composition provides masking activity while the controlled ratio prevents characteristic yeasty notes.
Solution Approach 2:
The patent applies local quality by creating a yeast extract with non-uniform compositional characteristics - specifically having different proportions of various 5'-ribonucleotides (5'-AMP, 5'-GMP, 5'-UMP, 5'-CMP) in controlled ratios. This localized compositional differentiation within the extract allows specific masking functions while avoiding the generation of yeasty flavor profiles.
2Object-affected harmful factors
If yeast extracts with high 5'-ribonucleotide content are used, then masking capability is enhanced, but characteristic umami notes are produced
Solution Approach 1:
The patent resolves this contradiction by optimizing the parameter of 5'-ribonucleotide composition to a specific range (25-55%) and controlling the ratio between specific nucleotides (5'-AMP/5'-GMP = 0.85-1.25). This parameter optimization enables sufficient masking capability while preventing the production of characteristic umami notes, as the balanced composition provides masking activity without excessive umami character.
3Adaptability or versatility
If existing yeast extract formulations are used, then single-note masking is achieved, but multi-note masking capability is limited
Solution Approach 1:
The patent applies universality by developing a yeast extract formulation that simultaneously具备 multiple masking functions - it can mask bitter notes, sour notes, and undesirable aromatic notes all at once. The specific compositional parameters (25-55% 5'-ribonucleotides with controlled 5'-AMP/5'-GMP ratio) create a multi-functional masking agent that addresses various taste defects without requiring multiple different extracts or complex formulation combinations.
Data Source
AI summary
The present invention concerns a novel yeast extract comprising 25% to 55% by weight of 5'-ribonucleotides, including 5% to 20% by weight of adenosine 5'-monophosphate (5'-AMP) and 5% to 20% by weight of guanosine 5'-monophosphate (5'-GMP) in a 5'-AMP/5'GMP ratio ranging from 0.85 to 1.25. The weight percentages are expressed relative to the weight of dry matter of the yeast extract. The invention also concerns the use of such an extract for masking bitter and acid flavours and undesirable notes of sweeteners and proteins and undesirable metallic notes in a product, and a method for masking these flavours and notes.