Conagra Brands has filed a patent for a coating that provides a low-sweetness impact and allows for the application of savory taste perceptions. The coating maintains flowability during manufacturing and processing, allowing it to be applied as a glaze to food, which then forms a glass state upon cooling. GlobalData’s report on Conagra Brands gives a 360-degree view of the company including its patenting strategy. Buy the report here.
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According to GlobalData’s company profile on Conagra Brands, intelligent cooking vessels was a key innovation area identified from patents. Conagra Brands's grant share as of June 2023 was 1%. Grant share is based on the ratio of number of grants to total number of patents.
Low-sweetness coating for savory taste perceptions
A recently filed patent (Publication Number: US20230180799A1) describes a food product with a low-sweetness perception. The food product consists of a carbohydrate base and a coating. The coating includes maltodextrin, sugar alcohol, and a sweetness inhibitor. The dextrose equivalent of the coating is less than 30.
The carbohydrate base of the food product can include grains, cereals, bread, pasta, beans, potatoes, bran, and rice. It should contain at least 50% carbohydrates by dry weight.
The coating of the food product includes maltodextrin, which makes up about 35% to 50% of the total weight of the coating. Sugar alcohol makes up about 10% to 30% of the total weight of the coating. The sweetness inhibitor, which includes carboxylic acid and gymnemic acid, makes up about 0.1% to 5.0% of the total weight of the coating.
The food product may also include an oil, which can be coconut oil, corn oil, cottonseed oil, olive oil, palm oil, peanut oil, rapeseed oil, canola oil, safflower oil, sesame oil, soybean oil, or sunflower oil. The oil makes up about 15% to 25% of the total weight of the coating.
Additionally, the coating may contain a saccharide, such as fructose, galactose, xylose, ribose, lactose, maltose, or dextrose. The saccharide makes up about 5% to 20% of the total weight of the coating.
Other ingredients in the coating include lecithin, which makes up about 0.10% to 1.00% of the total weight of the coating, and water, which makes up about 1% to 5% of the total weight of the coating.
To prepare the food product, the coating is applied to the surface of the carbohydrate base.
This patent describes a food product designed to have a low-sweetness perception. The combination of ingredients in the coating, including maltodextrin, sugar alcohol, and a sweetness inhibitor, helps achieve this low-sweetness perception. The carbohydrate base can be made from various sources, such as grains, cereals, and potatoes. The patent also provides specific ranges for the amounts of each ingredient in the coating, including maltodextrin, sugar alcohol, oil, saccharide, lecithin, and water. This patent may be of interest to food manufacturers looking to develop low-sweetness food products.
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GlobalData Patent Analytics tracks bibliographic data, legal events data, point in time patent ownerships, and backward and forward citations from global patenting offices. Textual analysis and official patent classifications are used to group patents into key thematic areas and link them to specific companies across the world’s largest industries.
