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WO2016112129A1 - Compositions et procédés pour édulcorants - Google Patents

Compositions et procédés pour édulcorants Download PDF

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Publication number
WO2016112129A1
WO2016112129A1 PCT/US2016/012378 US2016012378W WO2016112129A1 WO 2016112129 A1 WO2016112129 A1 WO 2016112129A1 US 2016012378 W US2016012378 W US 2016012378W WO 2016112129 A1 WO2016112129 A1 WO 2016112129A1
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WO
WIPO (PCT)
Prior art keywords
rebaudioside
sweetener composition
weight
approximately
steviol glycoside
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/US2016/012378
Other languages
English (en)
Inventor
Venkata Sai Prakash Chaturvedula
Michael Perry MAY
James A. MAY
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
James and Carol May Family LLLP
Original Assignee
James and Carol May Family LLLP
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from US14/628,085 external-priority patent/US10772346B2/en
Application filed by James and Carol May Family LLLP filed Critical James and Carol May Family LLLP
Publication of WO2016112129A1 publication Critical patent/WO2016112129A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • C—CHEMISTRY; METALLURGY
    • C07—ORGANIC CHEMISTRY
    • C07H—SUGARS; DERIVATIVES THEREOF; NUCLEOSIDES; NUCLEOTIDES; NUCLEIC ACIDS
    • C07H15/00—Compounds containing hydrocarbon or substituted hydrocarbon radicals directly attached to hetero atoms of saccharide radicals
    • C07H15/20—Carbocyclic rings
    • C07H15/24—Condensed ring systems having three or more rings
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/52—Adding ingredients
    • A23L2/60—Sweeteners
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • A23L27/36—Terpene glycosides
    • C—CHEMISTRY; METALLURGY
    • C07—ORGANIC CHEMISTRY
    • C07H—SUGARS; DERIVATIVES THEREOF; NUCLEOSIDES; NUCLEOTIDES; NUCLEIC ACIDS
    • C07H15/00—Compounds containing hydrocarbon or substituted hydrocarbon radicals directly attached to hetero atoms of saccharide radicals
    • C07H15/20—Carbocyclic rings
    • C07H15/24—Condensed ring systems having three or more rings
    • C07H15/256—Polyterpene radicals

Definitions

  • Sweeteners are a pervasive part of the human diet due to their pleasing taste.
  • Sweeteners may be natural or artificial, caloric or non- caloric, and may take any form suitable for use in edible materials, including granular, powder, syrup, and liquid.
  • Sweeteners may be derived from a variety of sources.
  • Caloric sweeteners include common table sugars (sucrose) derived from sugar-cane or sugar-beets. Other conventional caloric sugars, like fructose and palm sugar, are derived from fruit. Sugars add a pleasant taste to many foods but are high in calories, with one cup of table sugar exceeding 750 dietary calories.
  • Sweeteners that may be used in lieu of sugar may be derived from natural sources or may be artificially produced through synthesis and/or derivation methods.
  • Sugar substitutes may have several overall health benefits. Artificial and natural sugar substitutes overall have very few, if any, calories. This feature benefits consumers by lowering the amount of calories that are consumed, making weight management easier.
  • Sugar substitutes generally also have a low glycemic index compared to sugar, resulting in a minimal impact on blood sugar levels. The glycemic index is a measure of how quickly a food raises blood sugar. Foods with a high glycemic index introduce sugar into the blood quickly, with a subsequent sharp reduction in blood sugar due to the action of the hormone insulin.
  • sugar substitutes may also have numerous disadvantages. Some sugar substitutes have unpleasant tastes and/or consistencies. Other sweeteners may pose alleged health risks such as the development of brain tumors from excessive use of the artificial sweetener aspartame. Another drawback with conventional sugar substitutes is the difficulty in cooking with them. Specifically, because sugar substitutes are generally many times sweeter than sugar, less sweetener is required than conventional sugar, and thus it becomes difficult to follow most recipes calling for sugar.
  • Figure 1 is a flow chart representatively illustrating an exemplary method of making the sweetener composition according to various aspects of the present technology.
  • the sweetener composition may comprise a stevia leaf extract, at least one steviol glycoside, and/or a Luo Han Guo fruit extract.
  • the sweetener composition may have a reduced aftertaste relative to stevia leaf extract and/or purified steviol glycoside.
  • the composition may be combined with any suitable foods and/or beverages.
  • the present technology may be described in terms of functional block components and various processing steps. Such functional blocks may be realized by any number of components configured to perform the specified functions and achieve the various results. For example, the present technology may employ various process steps, compositions, formulations, etc. In addition, the present technology may be practiced in conjunction with any number of artificial and/or natural sweeteners, fillers, additives such as thickeners, and the system described is merely one exemplary application for the technology.
  • the present technology may employ any number of techniques for providing sweetener compositions that may have a modified and/or enhanced taste profile, increased stability at various temperatures and/or pH, a lower and/or zero-caloric index, and/or zero-glycemic index or lower glycemic index compared to high caloric sugars such as glucose, sucrose, fructose, and/or the like.
  • Formulations and methods for producing a composition according to various aspects of the present technology may provide a sweetener composition.
  • the sweetener composition may have an enhanced taste profile with a natural sweetness similar to the caloric sugars.
  • the sweetener composition may have a pleasant mouth-feel, reduced bitterness and/or reduced aftertaste compared to other sugar substitutes, a pleasant fresh aroma and other desired organoleptic properties.
  • the formulations and methods may include any suitable combination of natural sweeteners and/or artificial sweeteners.
  • the formulations and methods may include one or more natural sweeteners comprising a stevia extract and/or a stevia glycoside.
  • the formulations and methods may include a combination of natural sweeteners, flavor ingredients (flavorants), and/or functional additives.
  • the sweetener composition may include additives for modifying viscosity, pH, and/or any other physical property to optimize combining the sweetener composition with foods and/or beverages.
  • the sweetener composition may comprise only natural components.
  • the sweetener composition may be entirely natural in origin.
  • the natural origin may mean that the ingredients are extracted directly from plants, animals, and/or microbial sources, not produced synthetically or biochemically or enzymatically, and/or not contain synthetic ingredients.
  • the natural origin may mean that the components of the sweetener composition may be extracted from plants, animals, and/or microbial sources and does not undergo a synthetic or bio-chemical or enzymatic process that chemically changes the components.
  • the natural origin may mean that the components of the sweetener composition may be present in and/or produced by nature and extracted or processed using natural ingredients as solvents such as water.
  • the sweetener composition may comprise one or more natural components that are certified as organic under the authority of the U.S. Department of Agriculture's Organic Rule.
  • Various embodiments of the sweetener composition of the present technology may comprise a combination of stevia leaf extract, at least one steviol glycoside, and/or a Luo Han Guo fruit extract.
  • the stevia leaf extract may be produced from leaves of plants of the sunflower family Asteraceae such as the species Stevia rebaudiana, which may be referred to as "stevia.”
  • the steviol glycoside may comprise one or more substantially pure steviol glycosides purified from stevia leaves.
  • the Luo Han Guo fruit extract may comprise any extract of the herbaceous perennial vine of the Cucurbitaceae family such as Siraitia grosvenorii (common name "Luo Han Guo" or "monk fruit”).
  • the sweetener composition may have a reduced aftertaste and/or an enhanced sweet taste relative to the combination of stevia leaf extract and purified steviol glycoside and the combination of Luo Han Guo fruit extract with either stevia leaf extract or purified steviol glycosides.
  • the sweetener composition may also have a reduced aftertaste and/or an enhanced sweet taste relative to each of stevia leaf extract alone and purified steviol glycoside alone.
  • the aftertaste of stevia leaf extracts and/or purified steviol glycosides may be unpleasant due to the tendency of the aftertaste to linger.
  • the sweetener composition comprising the combination of stevia leaf extract, at least one steviol glycoside, and Luo Han Guo fruit extract may synergistically enhance the flavor relative to its components such that aftertaste is reduced or eliminated.
  • the flavor of the sweetener composition may also be enhanced relative to its components such that bitter taste is reduced or eliminated and/or the sweet taste is enhanced to be clean, appealing, and/or even tasting.
  • the stevia leaf extract in accordance with various exemplary embodiments, may be a crude and/or an at least partially refined preparation from stevia plant leaves.
  • the stevia leaf extract may contain any one or more of the approximately 40 stevia glycosides typically contained in the stevia leaves.
  • the stevia leaf extract may be prepared by any conventional preparation methods, such as boiling the stevia leaves in water and/or organic ethanol extraction processes and crystallization.
  • the stevia leaf may be ground, pulverized, shredded, dried, or otherwise processed. Some extraction methodologies may comprise solvent extraction with one or more polar solvents, non-polar solvents, water, ethanol, chloroform, ethyl acetate, methanol, and the like.
  • the stevia leaf extract may be concentrated and/or purified by any suitable method to produce a stevia leaf extract having a desired stevia glycoside profile.
  • the stevia leaf extract may comprise any suitable derivative of the plant extract, such as a product of hydrolysis of the plant extract.
  • Various crops of stevia leaves used to produce the stevia leaf extract may contain varying quantities of stevia glycosides.
  • the stevia leaf extract may also comprise other biological components contributing to the taste profile or other desired properties of the sweetener composition, such as any one or more of sesquiterpenes, alcohols, labdanic diterpenes, aliphatic hydro-carbons, sterols, poly phenols, and triterpenes.
  • the stevia leaves may be selected for having a desired stevia glycoside profile.
  • the stevia leaves may contain approximately 50-80% by weight of the steviol glycoside Rebaudioside A.
  • the stevia leaves may contain approximately 60-72% by weight of Rebaudioside A.
  • the sweetener composition may comprise one or more substantially pure steviol glycosides purified from stevia leaves.
  • the substantially pure steviol glycoside may contain any one or more of the approximately 40 steviol glycosides typically contained in the stevia leaves.
  • a stevia leaf extract produced by the method outlined above may be concentrated and purified using any conventional methods to obtain the least one substantially pure steviol glycoside.
  • the substantially pure steviol glycoside may be purchased from any suitable commercial manufacturer in any suitable form or mixture of steviol glycosides.
  • the substantially pure steviol glycosides may be >95% pure.
  • the substantially pure steviol glycoside may comprise substantially pure steviol glycosides having desired properties such as a sweetness potency or absence of a displeasing aftertaste.
  • the substantially pure steviol glycoside may be selected for having a desired steviol glycoside profile.
  • the various stevia glycosides may comprise one or more of: Rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside G, rebaudioside H, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside L, rebaudioside M, rebaudioside N, rebaudioside O, and dulcoside A, stevioside, and rubusoside.
  • the sweetener composition may comprise Luo Han Guo fruit extract (also referred to as monk fruit).
  • Luo Han Guo refers to the fruit of the plant Siraitia grosvenori.
  • the Luo Han Guo fruit extract may be a crude and/or an at least partially refined preparation from the Luo Han Guo fruit.
  • Luo Han Guo fruit may comprise triterpene glycosides called mogrosides I through mogroside VI.
  • the Luo Han Guo fruit extract may be selected for having a desired concentration of mongroside V.
  • the Lou Han Guo fruit extract may contain approximately 20-60% by weight of mogroside V.
  • the Luo Han Guo fruit extract may contain approximately 35- 50% by weight of mogroside V.
  • the sweetener composition may comprise additional natural sweeteners.
  • the additional natural sweeteners may comprise one or more of: rebaudioside C, rebaudioside E, rebaudioside F, rebaudioside G, rebaudioside I, rebaudioside H, rebaudioside J, rebaudioside K, rebaudioside L, rebaudioside N, rebaudioside O, dulcoside A, mogroside VI, iso-mogroside V, siamenoside, mogroside IV, abrusoside A, pterocaryoside A, pterocaryoside B, curculin, glycyrrhizic acid and its salts, thaumatin, monellin, mabinlin, brazzein, hernandulcin, phyllodulcin, glycyphyllin, phloridzin, trilobatin, baiyunoside, os
  • the sweetener composition may further comprise artificial sweeteners.
  • the artificial sweetener may comprise any sweetener which is not found in nature, such as: sucralose, acesulfame acid and salts thereof, aspartame, alitame, saccharin and salts thereof, cyclamate, cyclamic acid and salts thereof, neotame, advantame, neohesperidin dihydrochalcone ( HDC), glycosylated steviol glycosides (GSGs), and glycosylated mogrosides, and/or a combination thereof.
  • sucralose sucralose, acesulfame acid and salts thereof, aspartame, alitame, saccharin and salts thereof, cyclamate, cyclamic acid and salts thereof, neotame, advantame, neohesperidin dihydrochalcone ( HDC), glycosylated steviol glycosides (
  • the sweetener composition may further comprise an oligosaccharide.
  • the oligosaccharide may comprise a polymer of monosaccharides such as: glyceraldehyde, dihydroxyacetone, erythrose, threose, erythrulose, arabinose, lyxose, mannoheptulose, sedoheltulose, ribose, xylulose, galactose, glucose, gulose, idose, mannose, talose, fructose, psicose, allose, altrose, sorbose, tagatose, octolose, fucose, xylose, ribulose, rhamnose, arabinose, turanose, and sialos, and/or a combination thereof.
  • the sweetener composition may further comprise a filler material to provide volume to the sweetener composition.
  • the filler material may comprise a polyol (sugar alcohol) which may be any suitable sugar alcohol, polyhydric alcohol, and/or polyalcohol.
  • the polyol may comprise at least one of: erythritol, maltitol, mannitol, sorbitol, lactitol, xylitol, inositol, isomalt, hydrogenated isomaltulose, reduced isomalto-oligosaccharides, propylene glycol, glycerol, threitol, galactitol, reduced xylo-oligosaccharides, and reduced gentio- oligosaccharides, and/or a combination thereof.
  • the sweetener composition may further comprise a flavorant.
  • exemplary flavorants may comprise any suitable liquid ingredient that provides a flavor to food and beverages such as herbal and/or spice extracts and/or their essences.
  • the flavorant may comprise liquid components of fruits, vegetables, nuts such as vanilla extract, grape seed extract, hazelnut, and the like.
  • the flavorants may comprise approximately 5% - 25% by weight of the sweetener composition.
  • Exemplary flavorants may exhibit a specific gravity of approximately 0.82 - 1.2.
  • Exemplary flavorants may exhibit a refractive index of approximately 1.30 - 1.468.
  • the sweetener composition may further comprise a functional additive.
  • the functional additive may be any compound added to the sweetener composition for a functional or aesthetic purpose.
  • the functional additive may be at least one of: a potentiate, a dye, a nutritional supplement such as a vitamin, and pharmaceutical.
  • the sweetener composition may be mixed, formulated, or otherwise prepared in any suitable manner for use as a sweetener.
  • the composition may comprise a fine or granulated powder.
  • the composition may comprise a liquid at various temperatures.
  • the composition may comprise a viscosity liquid having such that the formulation has the consistency of syrup or gel.
  • the sweetener composition may comprise a solid or semisolid paste at various temperatures.
  • the sweetener composition according to the present technology may be added to foods or beverages for sweetening.
  • the composition may have a minimal impact on blood sugar.
  • the sweetener composition may provide a low-caloric or non-caloric alternative to traditional sugar substitutes that has a minimal impact on blood sugar levels.
  • the sweetener composition may be formulated as a chocolate or English toffee flavoring for foods or beverages such as coffee or ice cream.
  • purified steviol glycosides may be mixed with water to the desired concentration with substantially constant agitation at room temperature (approximately 22°C - 26°C) (105). Agitation may comprise the use of any suitable agitation system such as a stir bar and magnetic stir plate, a shaker tables, mechanical mixers and the like. Luo Han Guo fruit extract may then be added with substantially constant agitation for approximately 20-60 minutes until the mixture is at least partially to completely solubilized (110). Stevia leaf extract may then be added to the mixture with substantially constant agitation for approximately 30-90 minutes until the mixture is at least partially to completely solubilized to produce the sweetener composition (115).
  • agitation such as a stir bar and magnetic stir plate, a shaker tables, mechanical mixers and the like.
  • Luo Han Guo fruit extract may then be added with substantially constant agitation for approximately 20-60 minutes until the mixture is at least partially to completely solubilized (110).
  • Stevia leaf extract may then be added to the mixture with substantially constant agitation for
  • Solubilization may be considered to occur when the mixture is visibly clear by inspection.
  • functional additives and/or flavorants may be added to the sweetener composition (120).
  • any particulates in the sweetener composition may be removed by any suitable method such as conventional filtration (such as with membrane filtration or sieving through cellulose filter paper) and/or centrifugation to produce a clear liquid (125).
  • the sweetener composition according to the present technology may comprise a mixture of stevia leaf extract, steviol glycosides, and/or Lou Han Guo fruit extracts.
  • each of the ingredients of the mixture may constitute any suitable portion of the composition to achieve a desired sweet taste, absence of aftertaste, mouth- feel, and the like.
  • the sweetener composition may comprise approximately 45 - 84% by weight of stevia leaf extract, approximately 8 - 42% by weight of substantially pure steviol glycosides, and/or approximately 6 - 32% by weight of Luo Han Guo fruit extract.
  • the sweetener composition may comprise the stevia leaf extract having about 95% by weight of a mixture of total stevia glycosides (designated SG95), wherein the mixture contains about 50%-80% by weight Rebaudioside-A.
  • the sweetener composition may further comprise at least one purified steviol glycoside with purity >95%, wherein the purified steviol glycoside comprises at least one of: rebaudioside A, stevioside, rebaudioside D, rebaudioside M, rebaudioside B, rebaudioside C, rebaudioside E, rebaudioside F, rebaudioside G, rebaudioside I, rebaudioside H, rebaudioside J, rebaudioside K, rebaudioside L, rebaudioside N, rebaudioside O, rubusoside, steviolbioside, dulcoside A, and combinations thereof.
  • the sweetener composition may further comprise Luo Han Guo fruit extract comprising approximately 20-60% by weight mogroside V.
  • the sweetener composition may comprise stevia leaf extract containing greater than about 50% by weight, greater than about 60% by weight, greater than about 70% by weight, greater than about 80% by weight, or greater than about 90% by weight Rebaudioside A.
  • the at least one purified steviol glycoside may comprise 95%-99% by weight Rebaudioside A, greater than about 95% by weight Rebaudioside A, greater than about 97% by weight Rebaudioside A, and/or greater than about 99% by weight Rebaudioside A.
  • the at least one purified steviol glycoside may comprise greater than about 95% by weight Stevioside, greater than about 95% by weight Rebaudioside D, greater than about 95% by weight Rebaudioside M, greater than about 95% by weight Rebaudioside E, greater than about 95% by weight Rubusoside, and/or greater than about 95% by weight Rebaudioside D and Rebaudioside M mixture (1 : 1 to 98:2).
  • the Luo Han Guo fruit extract may comprise about 20-60% by weight of mogroside V, such as 30% mogroside V, 40% mogroside V, 50% mogroside V, and 60% mogroside V.
  • the sweetener composition may comprise approximately 45-84%) by weight of stevia leaf extract, approximately 8-42% of at least one purified steviol glycoside with purity of >95%, and/or approximately 6-32% by weight of Luo Han Guo fruit extract.
  • various embodiments of the sweetener composition may comprise stevia leaf extract containing >95% stevol glycoside mixture of which approximately 50-80%) by weight is Rebaudioside A; purified steviol glycosides which may comprise rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside G, rebaudioside I, rebaudioside H, rebaudioside J, rebaudioside K, rebaudioside L, rebaudioside M, rebaudioside N, rebaudioside O, dulcoside A or a combination of two or more purified compounds; and Luo Han Guo fruit extract comprising approximately 20- 60%) is mogroside V.
  • Examples are examples of stevia leaf extract comprising approximately 20- 60% is mogroside V.
  • Stevia leaf extract (SG95RA50), Rebaudioside A (>95-99%), and Luo
  • Purified Rebaudioside A (>95%) is mixed with Luo Han Guo fruit extract (mogroside V 40%) and blended for 30 minutes. This mixture is blended with stevia leaf extract SG95RA50 (Stevia Glycosides 95% with Rebaudioside-A 50%) for 45 minutes.
  • the weight ratio of SG95RA50, purified Rebaudioside-A (95%), and Luo Han Guo fruit extract may be about 86:8:6 to 68:20: 12.
  • the weight ratio of SG95RA50, purified Reb-A (95%) and Luo Han Guo fruit extract may be about 78: 12: 10.
  • Stevia leaf extract (SG95RA60), Rebaudioside A (>95-99%), and Luo
  • Purified Rebaudioside A (95%) is mixed with Luo Han Guo fruit extract (mogroside V 40%) and blended for 30 minutes. This mixture is blended with stevia leaf extract SG95RA60 (Stevia Glycosides 95% with Rebaudioside-A 60%) for 45 minutes.
  • the weight ratio of SG95RA60, Rebaudioside-A (95%) and Luo Han Guo fruit extract may be about 74:8: 18 to 70: 18: 12.
  • the weight ratio of SG95RA60, purified Rebaudioside-A (95%) and Luo Han Guo fruit extract may be about 72: 10: 18.
  • Stevia leaf extract (SG95RA70), Rebaudioside A (>95-99%), and Luo
  • Purified Rebaudioside A (95%) is mixed with Luo Han Guo fruit extract (mogroside V 40%) and blended for 30 minutes. This mixture is blended with stevia leaf extract SG95RA70 (Stevia Glycosides 95% with Rebaudioside-A 70%) for 45 minutes.
  • the weight ratio of SG95RA70, purified Rebaudioside-A (95%) and Luo Han Guo fruit extract may be about 70: 18: 12 to 62:20: 18.
  • the weight ratio of SG95RA70, purified Rebaudioside-A (95%), and Luo Han Guo fruit extract may be about 68: 12: 18.
  • Stevia leaf extract (SG95RA80), Rebaudioside A (>95-99%), and Luo
  • Purified Rebaudioside A (95%) is mixed with Luo Han Guo fruit extract (mogroside V 40%) and blended for 45 minutes. This mixture is blended with stevia leaf extract SG95RA80 (Stevia Glycosides 95% with Rebaudioside-A 80%) for 45 minutes.
  • the weight ratio of SG95RA80, purified Rebaudioside-A (95%) and Luo Han Guo fruit extract may be about 78: 12: 10 to 76:26: 18.
  • the weight ratio of SG95RA80, purified Reb-A (95%) and Luo Han Guo fruit extract may be about 76: 14:8.
  • Purified Rebaudioside A (95%) is mixed with Luo Han Guo fruit extract (mogroside V 50%) and blended for 30 minutes. This mixture is blended with stevia leaf extract SG95RA50 (Stevia Glycosides 95% with Rebaudioside-A 50%) for 45 minutes.
  • the weight ratio of SG95RA50, purified Rebaudioside-A (95%), and Luo Han Guo fruit extract may be about 82: 12:6 to 62:26: 12.
  • the weight ratio of SG95RA50, purified Rebaudioside-A (95%), and Luo Han Guo fruit extract may be about 78: 14:8.
  • Stevia leaf extract (SG95RA50 to SG95RA80), Stevioside (>95%), and
  • Luo Han Guo fruit extract (Mog V-40 and 50%):
  • the weight ratio of SG95RA50, purified stevioside, and Luo Han Guo fruit extract may be about 78:8: 14 to 68:20:8.
  • the weight ratio of SG95RA50, purified Rebaudioside-A (95%) and Luo Han Guo fruit extract may be about 76: 14: 10.
  • Purified Rebaudioside D (>95%) is mixed with Luo Han Guo fruit extract (mogroside V 40%) and blended for 30 minutes. This mixture is blended with stevia leaf extract SG95RA50 (Stevia Glycosides 95% with Rebaudioside-A 50%) for 45 minutes.
  • the weight ratio of SG95RA50, purified Rebaudioside D, and Luo Han Guo fruit extract may be about 68: 18: 14 to 68:20:8.
  • the weight ratio of SG95RA50, purified Rebaudioside D, and Luo Han Guo fruit extract may be about 68:20: 12.
  • Purified Rebaudioside M (>95%) is mixed with Luo Han Guo fruit extract (mogroside V 40%) and blended for 30 minutes. This mixture is blended with stevia leaf extract SG95RA50 (Stevia Glycosides 95% with Rebaudioside-A 50%) for 45 minutes.
  • the weight ratio of SG95RA50, purified Rebaudioside M, and Luo Han Guo fruit extract may be about 74: 18:8 to 82: 10:8.
  • the weight ratio of SG95RA50, purified Rebaudioside M, and Luo Han Guo fruit extract may be about 78: 14:8.
  • Purified Rebaudioside E (>95%) is mixed with Luo Han Guo fruit extract (mogroside V 40%) and blended for 30 minutes. This mixture is blended with stevia leaf extract SG95RA50 (Stevia Glycosides 95% with Rebaudioside-A 50%) for 60 minutes.
  • the weight ratio of SG95RA50, purified Rebaudioside E, and Luo Han Guo fruit extract may be about 60:22: 18 to 82: 10:8.
  • the weight ratio of SG95RA50, purified Rebaudioside E, and Luo Han Guo fruit extract may be about 76: 16:8.
  • the weight ratio of SG95RA50, purified Rebaudioside D (>95%) and Rebaudioside M (>95%) mixture (50:50), and Luo Han Guo fruit extract may be about 82: 10:8 to 66:24: 10.
  • the weight ratio of SG95RA50, mixture of purified Rebaudioside D and Rebaudioside M, and Luo Han Guo fruit extract may be about 78: 12: 10.
  • the weight ratio of SG95RA60, purified Rubusoside and Luo Han Guo fruit extract may be about 72:20:8 to 84:8:8.
  • the weight ratio of SG95RA60, purified Rubusoside, and Luo Han Guo fruit extract may be about 74: 18:8.
  • the terms "comprises”, “comprising”, or any variation thereof, are intended to reference a non-exclusive inclusion, such that a process, method, article, composition or apparatus that comprises a list of elements does not include only those elements recited, but may also include other elements not expressly listed or inherent to such process, method, article, composition or apparatus.
  • Other combinations and/or modifications of the above-described structures, arrangements, applications, proportions, elements, materials or components used in the practice of the present technology, in addition to those not specifically recited, may be varied or otherwise particularly adapted to specific environments, manufacturing specifications, design parameters or other operating requirements without departing from the general principles of the same.

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Abstract

Différents modes de réalisation de la présente technologie concernent des compositions et des procédés pour une composition d'édulcorant comprenant un extrait de feuilles de Stevia, des glycosides de Stevia et/ou un extrait de fruit de Luo Han Guo. La composition d'édulcorant confère des propriétés gustatives et/ou aromatiques améliorées par rapport à d'autres édulcorants non caloriques ou faiblement caloriques. La composition d'édulcorant a un arrière-goût réduit par rapport à un extrait de feuilles de stevia et/ou un glycoside de stéviol purifié. La composition d'édulcorant peut être formulée dans des substances édulcorées comestibles.
PCT/US2016/012378 2015-01-06 2016-01-06 Compositions et procédés pour édulcorants Ceased WO2016112129A1 (fr)

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US201562100374P 2015-01-06 2015-01-06
US62/100,374 2015-01-06
US14/628,085 2015-02-20
US14/628,085 US10772346B2 (en) 2014-02-21 2015-02-20 Compositions and methods for the solubilization of stevia glycosides

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CN112512338A (zh) * 2018-04-30 2021-03-16 可口可乐公司 用于改善甜菊醇糖苷混合物的溶解度的方法及用途
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CN112512338A (zh) * 2018-04-30 2021-03-16 可口可乐公司 用于改善甜菊醇糖苷混合物的溶解度的方法及用途
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CN115669911A (zh) * 2022-09-22 2023-02-03 湖南绿蔓生物科技股份有限公司 一种含甜叶菊的组合物及应用

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