Firmenich International has filed a patent for methods to identify compounds enhancing kokumi taste by modulating the T1R1/T1R3 taste receptor. The patent also covers the use of these compounds in flavored products to enhance umami taste and potentially reduce glutamate concentration in food and beverages. GlobalData’s report on Firmenich International 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 Firmenich International, Nanoemulsion cosmetics was a key innovation area identified from patents. Firmenich International's grant share as of January 2024 was 49%. Grant share is based on the ratio of number of grants to total number of patents.
Identifying compounds enhancing kokumi taste sensation
A patent application (Publication Number: US20240036041A1) discloses methods for identifying compounds that produce or enhance a kokumi taste sensation. The method involves introducing a test compound to a taste receptor with specific subunits and measuring the response of the taste receptor to the test compound. The identified active compounds can be used to impart or enhance kokumi taste sensation in ingestible compositions. The method also includes reducing certain components like monosodium glutamate, sodium, fat, animal products, or alcohol in ingestible compositions by including the identified flavor-modifying compounds.
Furthermore, the patent application describes the use of flavor-modifying compounds in ingestible compositions to reduce the amount of specific components by certain percentages. The ingestible compositions can include bitter blocking compounds, umami enhancers, mouthfeel enhancers, sweeteners, sweetness enhancers, or plant-based materials like starch and proteins. The plant-based proteins, such as soy protein, chickpea protein, canola protein, pea protein, or bean protein, can make up a significant portion of the ingestible composition, providing options for plant-based food products like meat analogues. Overall, the methods outlined in the patent application offer innovative ways to identify, select, and utilize compounds to enhance kokumi taste sensation and modify the flavor profile of ingestible compositions.
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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.
