xxxxx
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everlasting gobstopper ?
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.
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Pulverulescent
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But wouldn't you miss the the flavour since what you're talking about would be without flavour? 
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AirCowPeaCock
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Awh):
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Endimion17
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You didn't think this through, did you?
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Pulverulescent
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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)? ( )
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AirCowPeaCock
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Could this be done with some other compound that has flavor--(the wiki mentions nothing of flavor, only odor)?
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xxxxx
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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.
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AirCowPeaCock
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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]
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ScienceSquirrel
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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!
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Neil
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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.
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fledarmus
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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.
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Neil
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| 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.
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AirCowPeaCock
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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]
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