BR112013023964A8 - composição glicosídea de esteviol glicosilado com um modificador de sabor - Google Patents

composição glicosídea de esteviol glicosilado com um modificador de sabor

Info

Publication number
BR112013023964A8
BR112013023964A8 BR112013023964A BR112013023964A BR112013023964A8 BR 112013023964 A8 BR112013023964 A8 BR 112013023964A8 BR 112013023964 A BR112013023964 A BR 112013023964A BR 112013023964 A BR112013023964 A BR 112013023964A BR 112013023964 A8 BR112013023964 A8 BR 112013023964A8
Authority
BR
Brazil
Prior art keywords
taste
food
glycosylated steviol
composition
glycosidated
Prior art date
Application number
BR112013023964A
Other languages
English (en)
Other versions
BR112013023964B1 (pt
BR112013023964A2 (pt
Inventor
Purkayastha Siddhartha
Original Assignee
Purecircle Usa Inc
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
Application filed by Purecircle Usa Inc filed Critical Purecircle Usa Inc
Publication of BR112013023964A2 publication Critical patent/BR112013023964A2/pt
Publication of BR112013023964A8 publication Critical patent/BR112013023964A8/pt
Publication of BR112013023964B1 publication Critical patent/BR112013023964B1/pt

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/88—Taste or flavour enhancing agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/126—Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P19/00—Preparation of compounds containing saccharide radicals
    • C12P19/18—Preparation of compounds containing saccharide radicals produced by the action of a glycosyl transferase, e.g. alpha-, beta- or gamma-cyclodextrins
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P19/00—Preparation of compounds containing saccharide radicals
    • C12P19/44—Preparation of O-glycosides, e.g. glucosides
    • C12P19/56—Preparation of O-glycosides, e.g. glucosides having an oxygen atom of the saccharide radical directly bound to a condensed ring system having three or more carbocyclic rings, e.g. daunomycin, adriamycin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Organic Chemistry (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Microbiology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Biotechnology (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Molecular Biology (AREA)
  • Seasonings (AREA)

Abstract

composição glicosídea de esteviol glicosilado com um modificador de sabor uma composição itensificadora do perfil de gosto e sabor inclui glicosídeos de esteviol glicosilado que podem aumentar a intensidade do gosto e / ou sabor em um alimento ou bebida. um método para aumentar a intensidade do gosto e do sabor de um alimento ou bebida, compreende a etapa de adicionar uma composição intensificadora do gosto e sabor de um alimento ou bebida, onde a composição intensificadora do sabor e do gosto inclui os glicosídeos de esteviol glicosilado. um método para melhorar as propriedades organolépticas de um alimento ou bebida inclui um xarope de alto teor de frutose e inclui a etapa de adicionar a composição intensificadora de gosto e sabor aos alimentos ou à bebida. a adição da composição intensificadora de sabor e gosto para fazer com que o xarope de alto teor de frutose, tal como o xarope de milho com alto teor de frutose, tenha um gosto mais parecido com o açúcar.
BR112013023964-6A 2011-03-22 2012-03-22 método para produzir um produto de bebida adoçado compreendendo glicosídeo de esteviol glicosilado e eritritol BR112013023964B1 (pt)

Applications Claiming Priority (5)

Application Number Priority Date Filing Date Title
US201161466150P 2011-03-22 2011-03-22
US61/466.150 2011-03-22
USPCT/US2011/033912 2011-04-26
PCT/US2011/033912 WO2012128775A1 (en) 2011-03-22 2011-04-26 Glucosylated steviol glycoside composition as a taste and flavor enhancer
PCT/US2012/030210 WO2012129451A1 (en) 2011-03-22 2012-03-22 Glucosylated steviol glycoside composition as a flavor modifier

Publications (3)

Publication Number Publication Date
BR112013023964A2 BR112013023964A2 (pt) 2017-01-24
BR112013023964A8 true BR112013023964A8 (pt) 2018-01-23
BR112013023964B1 BR112013023964B1 (pt) 2020-11-03

Family

ID=46879658

Family Applications (2)

Application Number Title Priority Date Filing Date
BR112013023831-3A BR112013023831A2 (pt) 2011-03-22 2011-04-26 composição de glicosídeo de esteviol glicosilado como um intensificador de sabor e aroma
BR112013023964-6A BR112013023964B1 (pt) 2011-03-22 2012-03-22 método para produzir um produto de bebida adoçado compreendendo glicosídeo de esteviol glicosilado e eritritol

Family Applications Before (1)

Application Number Title Priority Date Filing Date
BR112013023831-3A BR112013023831A2 (pt) 2011-03-22 2011-04-26 composição de glicosídeo de esteviol glicosilado como um intensificador de sabor e aroma

Country Status (5)

Country Link
US (8) US20140010917A1 (pt)
EP (2) EP2688424A4 (pt)
BR (2) BR112013023831A2 (pt)
MX (2) MX2013010690A (pt)
WO (2) WO2012128775A1 (pt)

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JP6967153B2 (ja) * 2017-12-15 2021-11-17 シージェイ チェイルジェダン コーポレイション ラクトバチルス−マリを用いてグルコース転移ステビオール配糖体を製造する方法
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Also Published As

Publication number Publication date
EP2688425A1 (en) 2014-01-29
EP2688424A4 (en) 2014-10-15
MX2013010693A (es) 2014-04-25
US20160000132A1 (en) 2016-01-07
US20140010917A1 (en) 2014-01-09
US20170202259A1 (en) 2017-07-20
EP2688425A4 (en) 2014-10-15
BR112013023964B1 (pt) 2020-11-03
BR112013023964A2 (pt) 2017-01-24
US20130316043A1 (en) 2013-11-28
US20200337348A1 (en) 2020-10-29
US20160128370A1 (en) 2016-05-12
MX2013010690A (es) 2014-04-30
US20170202258A1 (en) 2017-07-20
BR112013023831A2 (pt) 2020-09-29
US20140023750A1 (en) 2014-01-23
WO2012129451A1 (en) 2012-09-27
EP2688424A1 (en) 2014-01-29
WO2012128775A1 (en) 2012-09-27

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