Enhancement of sweetness by eliminating acid-induced suppression
- Summary
- Charles Zuker, Ph.D.
- Technology Benefits
- Increases the sweetness taste response without increasing the levels of added sweeteners Approaches sweetness enhancement by targeting a suppressive pathwayReduces the need for added sweeteners thereby reducing the caloric content of foods and beveragesAllows the sour-sensing response to be controlled Patent information:Patent PendingTech Ventures Reference: IR CU13004, IR CU12250
- Technology Application
- To enhance sweetness in foods and beveragesTo reduce the levels of caloric and non-caloric sweeteners in foods and beverages. To protect the sweetness of a product when acids are added as stabilizersTo inhibit the acid-induced sensory response when acids are used for packaging, encapsulation, or product delivery purposes
- Detailed Technology Description
- Charles Zuker, Ph.D.
- *Abstract
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None
- *Inquiry
- Peter GolikovColumbia Technology VenturesTel: (212) 854-8444Email: TechTransfer@columbia.edu
- *IR
- CU12250
- *Principal Investigator
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- *Publications
- Chandrashekar J1, Kuhn C, Oka Y, Yarmolinsky DA, Hummler E, Ryba NJ, Zuker CS. “The cells and peripheral representation of sodium taste in mice” Nature. 2010 Mar 11;464(7286):297-301.Yarmolinsky DA1, Zuker CS, Ryba NJ. “Common sense about taste: from mammals to insects” Cell. 2009 Oct 16;139(2):234-44.
- Country/Region
- USA
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