Patent Summary: Flavor compositions containing potassium salts

The patent document US20260041113A1 presents a significant innovation in the food science and flavor industry, specifically targeting the production of chocolate and other fat-based confections. The core invention revolves around the use of specific potassium salts to replicate the complex flavor profile of traditionally alkalized, or "Dutch-processed," cocoa, without the need for the conventional, and often detrimental, alkalization process itself.

Executive Summary: A Revolutionary Approach to Cocoa Flavoring

The patent, titled "Flavor compositions containing potassium salts," addresses a long-standing need in the confectionery industry. Traditional alkalization, while effective at developing the desired dark color and mellow, rich flavor in cocoa, is a multi-step process involving the treatment of cocoa nibs or liquor with alkaline agents like potassium or sodium carbonate. This process can be harsh, potentially degrading heat-sensitive and valuable compounds like cocoa flavanols (polyphenols), which are associated with various health benefits.

The invention described herein elegantly bypasses this entire process. It discloses that by directly adding a flavor composition comprising one or more specific potassium salts—namely potassium lactate, potassium acetate, or a synergistic combination of both—to a food product (like a standard, non-alkalized chocolate mass), one can achieve a sensory profile that is statistically indistinguishable from that of a traditionally alkalized product. This method preserves the integrity of the cocoa's native compounds and simplifies the manufacturing workflow.

Technical Details and Composition of the Invention

The patent provides highly specific details regarding the composition and application of the novel flavor mixture.

• Core Active Ingredients: The primary agents are potassium lactate and potassium acetate. While these compounds have existing approvals as food preservatives and flavor enhancers (as noted in the patent, referencing 21 C.F.R 184.1639 and 21 C.F.R. 172.515), their specific application to mimic the effects of cocoa alkalization is a novel discovery. A key challenge noted with many potassium salts is their tendency to impart a bitter aftertaste (referencing U.S. Pat. No. 7,588,790). However, the patent's specific formulations and application rates are designed to deliver the desired "alkalized" profile without this negative sensory attribute.
• Synergistic Combinations: The patent explicitly claims that the flavor composition can comprise a mixture of both potassium lactate and potassium acetate. It specifies a broad range for their ratio, stating it can be from about 2% to 98% of one salt to about 98% to 2% of the other. This flexibility allows for fine-tuning the final flavor profile to match specific product requirements or desired intensity levels.
• Target Food Products: The primary application is for fat-based confections, with a specific emphasis on chocolate. This includes all major chocolate categories:
  • Milk chocolate
  • White chocolate
  • Dark chocolate
  • Cocoa liquor
    The invention is particularly valuable for any chocolate product that has not been treated with alkali, allowing manufacturers to offer products with an "alkalized taste" but a "natural processing" claim or a higher retained flavanol content.

Methods of Application and Key Advantages

The patent outlines a straightforward method for modifying the taste and flavor of food products, which centers on admixing the potassium salt composition with the food product mass.

• Simplified Process: The described method eliminates the labor-intensive and time-consuming alkalization and subsequent drying steps. The flavor composition can be added at any convenient point during the standard manufacturing process, such as during mixing or conching of the chocolate mass. This offers significant potential for cost savings and increased production efficiency.
• Quantitative Application Ranges: The patent provides detailed, broad ranges for the effective concentration of the flavor composition, demonstrating its versatility. These are provided in various units to cater to different production scales and product types:
  • In Chocolate: From about 0.001% w/w to 6.5% w/w, or more specifically from about 0.1% w/w to 6.5% w/w by weight of the chocolate.
  • In Cocoa Liquor: A higher range is provided, from about 0.1% w/w to 15% w/w, or from about 1% w/w to 15% w/w by weight of the cocoa liquor.
  • Parts-per-Million/Billion/Trillion: The patent also lists ranges in ppm (e.g., 0.1 to 100 ppm), ppb (e.g., 0.1 to 1000 ppb), and ppt (e.g., 0.1 to 100 ppt), suggesting the potent nature of the flavor modification and its applicability in very low concentrations for other food products beyond confections.
• Preservation of Beneficial Compounds: This is arguably the most significant advantage. The patent explicitly states that admixing the flavor composition does not decrease the level of cocoa flavanols (such as polyphenols) present in the final food product. In contrast, the traditional heat and chemical treatment of alkalization is known to degrade these sensitive compounds. Therefore, this invention allows for the creation of great-tasting products with a potentially higher nutritional or functional profile. It claims the ability to provide an alkalized cocoa flavor profile while maintaining flavanol levels that are "not statistically different" from a non-alkalized, untreated control.

Scope and Broader Implications

While the patent's primary focus is on chocolate, the language is broad enough to cover "various edible compositions such as sweet goods and savory goods." The goal is to provide an "alkali flavor profile" more generally, which can be desirable in a range of culinary applications. The invention represents a paradigm shift from process-driven flavor development (using heat and chemicals on raw materials) to ingredient-driven flavor modification (adding specific compounds post-processing). This approach offers manufacturers greater control, flexibility, and the ability to create products with cleaner labels and preserved intrinsic qualities.

In conclusion, US20260041113A1 details a pioneering method for creating an alkalized cocoa flavor profile in chocolate and other foods. By leveraging the specific properties of potassium lactate and potassium acetate, it provides a direct, efficient alternative to traditional alkalization. This innovation not only simplifies production but also safeguards valuable cocoa flavanols, offering a path to create confections that are both delicious and potentially more wholesome.

US20260041113A1

United States

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Inventor John P. Munafo John Didzbalis Jadwiga Leonczak Monika Tomaszewski

Current Assignee Mars Inc

Worldwide applications

Application US19/359,509 events2025-10-15 Application filed by Mars Inc 2026-02-12 Publication of US20260041113A1

Status Pending

Info Similar documentsPriority and Related Applications

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