Sciencemadness Discussion Board

everlasting gobstopper ?

xxxxx - 19-1-2012 at 09:01

i was interested in whether it might be possible to attach a series of polyethylene chains connected to raspberry ketone molecules or other flavor molecule connecting it to another longer polyethylene chain and use this substance as an additive to some rubbery plastic which would in the shape of a disc or some such for a no calorie candy substitute that never loses its flavor.

Pulverulescent - 19-1-2012 at 09:11

But wouldn't you miss the the flavour since what you're talking about would be without flavour? :(

P

AirCowPeaCock - 19-1-2012 at 09:32

Awh):

Endimion17 - 19-1-2012 at 11:19

You didn't think this through, did you?

Pulverulescent - 19-1-2012 at 13:55

Gobstoppers, invented in Ireland in the 8th century, were a bit bigger than today's and dissolved a bit more, er, slowly!
And in those 'good ol' days', one was quite enough!
They're still to be found where they were last seen ─ in mouths . . (obviously)? (:D)

P

AirCowPeaCock - 20-1-2012 at 10:06

Could this be done with some other compound that has flavor--(the wiki mentions nothing of flavor, only odor)?

xxxxx - 20-1-2012 at 12:50

the question is whether this compound might have the same flavor as raspberry ketone or other flavor molecules, only with the polyethylene chain anchoring the flavor molecule to an inert substrate, which would either be used pure or diluted in some other polymer for texture. would the flavor molecule on the polyethylene chain be able to fit into the flavor receptors on the taste buds normally or almost normally to produce a gustatory sensation.

AirCowPeaCock - 20-1-2012 at 13:09

I think its worth a try, but as I said before according to the wiki raspberry ketone is only responsible for odor, not the flavor! a polyethylene probably would be the perfect polymer for it. Would a longer favor compound be preferable, or one most structurally similar to polyethylene? and how about a similar thing with a simple sugar?

[Edited on 1-20-2012 by AirCowPeaCock]

ScienceSquirrel - 24-1-2012 at 04:54

Quote: Originally posted by xxxxx  
the question is whether this compound might have the same flavor as raspberry ketone or other flavor molecules, only with the polyethylene chain anchoring the flavor molecule to an inert substrate, which would either be used pure or diluted in some other polymer for texture. would the flavor molecule on the polyethylene chain be able to fit into the flavor receptors on the taste buds normally or almost normally to produce a gustatory sensation.


I suspect that the 'anchor' would stop the molecule from reaching the flavour receptors.
An approach that might work would be to mix the flavour chemical eg peppermint or aniseed oil with a chemical that would set into a hard polymer.
The oil would diffuse out very slowly so it would have a taste but the object would remain the same size and almost the same mass.
You might be able to do the same thing with a small hardwood scent ball. Soak it in essential oil and then suck it for hours!

Neil - 24-1-2012 at 05:27

Just a thought, would you really want to suck on a plastic ball? Also if the flavor was not able to dissolve into your saliva, assuming it could still be sensed, you would have to hold the ball on specific areas of your tongue to fully taste it. As the surface area of the gobstopper would further limit the area in which you sensed the flavour, you would have to industeriously rub your tongue across the ball to really sense it. What about seeking a truly long lasting gum? There the surface area is constantly changing and being moved around already...? Try making some spruce gum, the flavor lasts for hours, if you made something like that that which was free of ode de tree and eau de bug piss I'm sure you would have a hit.

fledarmus - 24-1-2012 at 05:44

The taste buds are actually pretty limited in what they can detect. Most of what we think of as "flavor" comes from smell, which requires getting the molecules into the nose. The "raspberry ketone" gives smell, not so much taste.

You might be able to get things to taste sweeter or saltier longer by incorporating the appropriate functionality onto a polymer. This might even be useful for making sugar free foods; incorporating a functionality which the taste buds sense as sweet onto a polymer which cannot be digested. But I don't think you'll be able to get anything this way beyond sweet, salty, bitter, sour, and umami. Any fruit flavors or others would be added as odorants.

Neil - 24-1-2012 at 05:49

Quote: Originally posted by fledarmus  
The taste buds are actually pretty limited in what they can detect. Most of what we think of as "flavor" comes from smell, which requires getting the molecules into the nose. The "raspberry ketone" gives smell, not so much taste.

You might be able to get things to taste sweeter or saltier longer by incorporating the appropriate functionality onto a polymer. This might even be useful for making sugar free foods; incorporating a functionality which the taste buds sense as sweet onto a polymer which cannot be digested. But I don't think you'll be able to get anything this way beyond sweet, salty, bitter, sour, and umami. Any fruit flavors or others would be added as odorants.



Very good point.

AirCowPeaCock - 24-1-2012 at 07:31

What about Miraculin incorporated with something like citric acid or something stronger, it wouldn't last forever, but if the release could be slow enough, it could last for days upon days

[Edited on 1-24-2012 by AirCowPeaCock]