20240032578. ELECTROLYTE-ENHANCED SWEETENER AND CONSUMABLE PRODUCTS OBTAINED simplified abstract (Unknown Organization)

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ELECTROLYTE-ENHANCED SWEETENER AND CONSUMABLE PRODUCTS OBTAINED

Organization Name

Unknown Organization

Inventor(s)

Todd Ewing of Walnut Creek CA (US)

ELECTROLYTE-ENHANCED SWEETENER AND CONSUMABLE PRODUCTS OBTAINED - A simplified explanation of the abstract

This abstract first appeared for US patent application 20240032578 titled 'ELECTROLYTE-ENHANCED SWEETENER AND CONSUMABLE PRODUCTS OBTAINED

Simplified Explanation

The present invention is about using dietary electrolyte salts to improve the flavor of high-potency sweeteners and enhance the synergistic effects between high-potency sweeteners and carbohydrate sweeteners. Specific dosage levels of dietary potassium and sodium have been discovered to correct the flavor deficits of existing high-potency sweeteners, such as off-flavor, after-taste, thin mouth-feel, and loss of sweetness at high doses. These dosage levels of dietary electrolytes also amplify the synergy between high-potency sweeteners and trace quantities of carbohydrate sweeteners. As a result, the electrolyte-enhanced sweetener compositions provide sweetness, flavor, and mouth-feel profiles that are nearly indistinguishable from pure sugar. These compositions have negligible calories and are compatible with a wide range of foods, beverages, serving, and preparation conditions, as well as food labels related to natural, organic, GMO-free, allergen-free, and gluten-free.

  • The invention utilizes dietary electrolyte salts to improve the flavor of high-potency sweeteners.
  • Specific dosage levels of dietary potassium and sodium correct the flavor deficits of existing high-potency sweeteners.
  • The invention enhances the synergistic effects between high-potency sweeteners and carbohydrate sweeteners.
  • Electrolyte-enhanced sweetener compositions provide sweetness, flavor, and mouth-feel profiles similar to pure sugar.
  • These compositions have negligible calories and are compatible with various foods, beverages, and preparation conditions.
  • The compositions are also compatible with food labels related to natural, organic, GMO-free, allergen-free, and gluten-free.

Potential Applications

The technology can be applied in various industries, including:

  • Food and beverage industry
  • Sugar substitute market
  • Health and wellness industry
  • Dietary supplement industry

Problems Solved

The technology addresses the following problems:

  • Flavor deficits of high-potency sweeteners
  • Off-flavor, after-taste, thin mouth-feel, and loss of sweetness at high doses
  • Lack of synergy between high-potency sweeteners and carbohydrate sweeteners
  • Limited options for low-calorie sweeteners with a taste similar to sugar

Benefits

The technology offers the following benefits:

  • Improved flavor of high-potency sweeteners
  • Enhanced synergy between high-potency sweeteners and carbohydrate sweeteners
  • Sweetness, flavor, and mouth-feel profiles similar to pure sugar
  • Negligible calorie content
  • Compatibility with a wide range of foods, beverages, and preparation conditions
  • Compatibility with natural, organic, GMO-free, allergen-free, and gluten-free food labels


Original Abstract Submitted

the present invention relates to compositions and methods that utilize dietary electrolyte salts to improve the flavor of high-potency sweeteners and to enhance the synergistic effects between high-potency sweeteners and carbohydrate sweeteners. specific dosage levels of dietary potassium and sodium have been discovered that correct the flavor deficits of existing high-potency sweeteners related to off-flavor, after-taste, thin mouth-feel, and loss of sweetness at high doses. in addition, these dosage levels of dietary electrolytes amplify the synergy between high-potency sweeteners and trace quantities of carbohydrate sweeteners. consequently, electrolyte-enhanced sweetener compositions elicit sweetness, flavor, and mouth-feel profiles nearly indistinguishable from pure sugar. these compositions possess negligible calories and are compatible with a wide range of foods, beverages, serving, and preparation conditions and with food labels related to natural, organic, gmo free, allergen free, and gluten free.

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