Conagra Brands has patented a food product with a low-sweetness perception, using a coating with specific ingredients like maltodextrin and sugar alcohol. The coating transitions from a glaze to a glass state upon cooling, providing a savory taste perception. 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 January 2024 was 52%. Grant share is based on the ratio of number of grants to total number of patents.
Low-sweetness coating for savory taste perception in food products
A recently granted patent (Publication Number: US11882862B2) discloses a food product designed to provide a low-sweetness perception while maintaining palatability. The food product consists of a carbohydrate base and a unique coating formulation. The coating, in a glaze state, includes maltodextrin, sugar alcohol, and a sweetness inhibitor such as a carboxylic acid or gymnemic acid. This combination results in a coating with a dextrose equivalent of less than 30 and a sweetness value significantly lower than sucrose at a 10% concentration.
The carbohydrate base of the food product can include grains, cereals, bread, pasta, beans, potatoes, bran, or rice, with at least 50% carbohydrates by dry weight. The specific composition of the coating, including percentages of maltodextrin, sugar alcohol, sweetness inhibitor, oil, saccharide, lecithin, and water, is crucial to achieving the desired low-sweetness perception. The patent outlines various ranges for these components, ensuring the product's overall taste profile meets the specified criteria. By utilizing this innovative coating formulation, the food product offers consumers a unique sensory experience with reduced sweetness levels compared to traditional products in the market.
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