CN101657112A - 用于减少甜菊醇糖苷的持续苦味的lhg组合物 - Google Patents
用于减少甜菊醇糖苷的持续苦味的lhg组合物 Download PDFInfo
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Classifications
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- 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
- A23L27/36—Terpene glycosides
-
- 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
- A23L27/86—Addition of bitterness inhibitors
-
- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seasonings (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
本发明的方面涉及饮料组合物,包括例如,用至少甜菊醇糖苷增甜的并且进一步包含足以减少甜菊醇糖苷的持续苦味并且改善该饮料口感的量的LHG汁,提取物或其组合的浓缩的和即饮的配方。在示例性实施方案中,除LHG汁和甜菊醇糖苷之外该饮料使用其他的甜味剂。在其他的示例性方面,按重量计2至99%的罗汉果皂甙V含量的LHG粉末可以代替或在除LHG汁浓缩物之外使用。在具有其他的非营养甜味剂的某些示例性实施方案中,LHG组合物的量足以减少一种或多种其他的甜味剂的一种或多种异常特征味道。
Description
本申请要求美国临时申请号11/686,258的优先权,所述临时申请于2007年3月14日提交并且标题为LHG Compositions for ReducingLingering Bitter Taste of Steviol-Glycosides(代理标签号056943.00037)。
发明领域
本发明涉及饮料和其他饮料产品,例如饮料浓缩物等。具体而言,本发明涉及具有掺入适合于满足对饮料中的营养特性和/或风味特征的市场需求的非营养甜味剂,例如甜菊醇糖苷(steviol glycoside),并且进一步包含用于减少甜菊醇糖苷的持续(lingering)苦味,以及用于改善饮料口感的有效的甜味剂,例如罗汉果(Lo Han Guo)汁和罗汉果粉的配方的饮料和其他饮料产品。
发明背景
很早就知道生产多种配方的饮料。需要改进的、新的配方以满足不断改变的市场需求。具体而言,可感受到对具有可选的营养特性,包括例如可选的卡路里含量的饮料的市场需求。另外,可感受到对具有可选的风味特征,包括优良的味道、口感等的饮料的市场需求。另外,还有消费者对其配方更多地利用天然成分的饮料和其他饮料产品,例如饮料浓缩物等感兴趣,所述的天然成分是通过有限的或没有进一步的处理,从收获的植物和其他天然来源蒸馏、提取、浓缩或相似地获得的成分。
新饮料配方,例如使用可选的甜味剂、风味剂、风味增强剂等的新饮料配方的开发在处理相关的苦味和/或其他异味(off-taste)方面存在挑战。另外,这种挑战通常存在于针对可选的营养和/或风味特征开发的新饮料配方中。还需要能令人满意地满足包括营养特性、风味、保存期和其他目的的目的组合的新饮料配方。
开发新饮料配方面临特定障碍。例如,美国专利号4,956,191(以其全文通过引用并入本文)表明含有糖精或甜叶菊(stevia)提取物与阿斯巴甜(Aspartame)的混合物的碳酸饮料与那些含有糖的饮料相比具有较差的感官愉悦。
因此,本发明的目的是提供饮料和其他饮料产品。本发明的至少某些实施方案的目的(即不必须是本发明的全部实施方案)是提供具有所需味道性质的饮料和其他饮料产品。本发明的至少某些(不必须是全部)实施方案的目的是提供具有改善的配方的饮料和其他饮料产品。通过以下公开内容和示例性实施方案的描述,本发明或本发明某些实施方案的这些和其他目的、特征和优点对本领域技术人员来说是清楚的。
发明概述
根据一方面,提供一种饮料。所述饮料用甜菊醇糖苷增甜并且进一步包含足以减少所述甜菊醇糖苷甜味剂的持续苦味的量的罗汉果(LHG)组合物。所述饮料可以是减卡路里饮料(reduced calorie beverage)。如本文所用的,″减卡路里饮料″指与富含卡路里(full calorie)饮料相比,特别是与之前商业化的富含卡路里饮料相比,每8盎司份的饮料中卡路里减少至少25%的饮料。相关的含义适用于本文公开的饮料浓缩物及其他饮料产品。该饮料还可以是低热量饮料(diet beverage)。如本文所用的,″低热量″表示每份,例如,每8盎司饮料小于5卡路里。该减卡路里饮料可以完全用一种或多种非营养甜味剂增甜,所述非营养甜味剂包括甜菊醇糖苷和LHG汁,或用营养和非营养甜味剂的组合增甜。
如本领域技术人员所知的,甜菊醇糖苷通常指甜叶菊植物(例如甜菊(Stevia rebaudiana bectoni))的最丰富的天然产生的甜味化合物。然而,如本文所用的,甜菊醇糖苷进一步包括属于甜叶菊属的任何植物中相关的化合物。如下列更详细的例举,某些实施方案包括甜叶菊属的其他的甜味化合物,与甜菊醇糖苷共同用作减卡路里饮料中的非营养甜味剂。在某些示例性的实施方案中,LHG汁的重量百分数在约0.01%和0.5%之间。如本文所用的,LHG汁指非浓缩的或重构的提取物,其具有与天然获得自甜叶菊属中的一种或多种物种的那些几乎相同的LHG组分浓度。在某些实施方案中,LHG汁浓缩物包含按重量计约3%至约12%,例如按重量计约6%的罗汉果皂甙(mogroside)。在其他的示例性实施方案中,罗汉果皂甙包含罗汉果皂甙V,罗汉果皂甙IV,(11-氧代-罗汉果皂甙V),赛门甙和其混合物。
根据另一个方面,提供一种饮料浓缩物。如本文所用的,LHG浓缩物或LHG提取物指任何组合物,包括,例如,液体,浆,或粉末,其具有按重量计从2至99%的罗汉果皂甙V含量。在某些示例性实施方案中,饮料浓缩物是糖浆。然而在其他的示例性实施方案中,饮料浓缩物为干粉混合物。饮料浓缩物用甜菊醇糖苷增甜并进一步包含LHG汁,LHG提取物,或两者(共同称为″LHG组合物″)。在选择的实施方案中,使用额外的非营养甜味剂。在某些实施方案中,LHG化合物的量在饮料的约0.01至约0.5重量百分数之间。
持续苦味指至少部分地由饮料中的甜菊醇糖苷甜味剂引起的风味特征,在喝完该减卡路里饮料后所述的甜味剂保留在消费者口腔中,对消费者来说,其不是甜味,而是类似一种苦味(bitterant)。如果甜味剂持续时间比糖的持续时间长得多,则该甜味剂被认为具有持续的余味。除非清楚地说明,否则,本文涉及的非营养甜味剂或非营养甜味剂组分指一种或多种非营养甜味剂。即该非营养甜味剂可以是单一甜味剂或非营养甜味剂的组合。在使用多种非营养甜味剂的实施方案中,苦味可以是由其中一种或多种非营养甜味剂提供。不同的异常特征味道可以由不同的非营养甜味剂提供,并且根据本公开内容,LHG可以用于减少一种或多种这样的多种异常特征味道,然而LHG的量足以减少甜菊醇糖苷的持续苦味。在某些示例性实施方案中,相同的LHG组合物减少多种不同的异常特征味道。在其他的实施方案中,LHG组合物是多种提取物的组合,其每一种除了减少非营养甜味剂的持续苦味以外,对减少多种异常特征味道具有不同效力。在某些示例性实施方案中,该非营养甜味剂与营养甜味剂一起使用,所述的营养甜味剂例如糖,得自天然来源例如苹果,菊苣,蜂蜜等的果葡糖浆(glucose-fructose syrup),例如高果糖玉米糖浆(HFCS)等。
本发明公开内容的其他的方面还涉及用于将LHG组合物与甜菊醇糖苷组合以掩盖甜菊醇糖苷和任何其他非营养甜味剂的持续苦味从而产生减卡路里饮料的方法。在某些示例性实施方案中,饮料中LHG组合物的重量百分数在约0.01%和0.5%之间。在其他的实施方案中,LHG组合物为多种LHG组分的组合,其每一种除减少甜菊醇糖苷的持续苦味之外,在减少多种异常特征味道中效力不同。
本发明的另一个方面涉及产品,其包含LHG组合物和甜菊醇糖苷的混合物,其中LHG组合物的量足以掩盖甜菊醇糖苷的持续苦味。在其他的实施方案中,甜味剂除LHG和甜菊醇糖苷以外。在某些实施方案中,额外的甜味剂是非营养甜味剂。在一个实施方案中,额外的甜味剂的异味由LHG组合物掩盖。在某些实施方案中,该产品包含一个或多个用于贮存非营养甜味剂和LHG组合物的混合物的包装,所述的LHG组合物用于掩盖非营养甜味剂的持续苦味。在一个实施方案中,还提供用于将混合物与水性溶液组合的说明书。在另一个实施方案中,说明书可以省去,然而,LHG组合物以掩盖非营养甜味剂的持续苦味的预定量存在。根据另一个方面,提供澄清的饮料,其包含甜菊醇糖苷和罗汉果组合物,其中罗汉果组合物以有效减少饮料中的甜菊醇糖苷的持续苦味和改善口感的量存在。如在本文中使用的,基本上澄清表示所述饮料基本上无混浊并且基本上无色。
根据本文公开的饮料和其他饮料产品的某些示例性实施方案的下列描述,本领域技术人员将认识到,本发明的至少某些实施方案具有改善的或可选的配方,其适合于提供所需的味道特征、营养特性等。根据以下示例性实施方案的描述,本发明或本发明某些实施方案的这些和其他目的、特征和优点将被本领域技术人员进一步理解。
一些示例性实施方案的详细描述
应当理解,根据本公开内容的饮料和其他饮料产品可具有许多不同的具体配方或组成中的任何配方或组成。根据本公开内容的饮料产品的配方能够改变到一定的程度,其取决于例如产品的预期市场划分、其所需的营养特性、风味特征等因素。例如,通常的一种选择是向具体饮料实施方案的配方(包括下文描述的任何饮料配方)中添加进一步的成分。可以添加额外的(即更多和/或另外的)甜味剂,通常可向任何此类配方中添加风味剂、电解质、维生素、果汁或其他果实产品、增味剂(tastent)、掩蔽剂等、风味增强剂、和/或碳酸化试剂以改变味道、口感、营养性质等。通常,根据本公开内容的饮料至少包含水、甜味剂、酸化剂和风味剂。可以适用于根据本公开内容的至少某些配方的示例性风味剂包括可乐风味剂、柑橘(citrus)风味剂、香料风味剂(spice flavoring)等。可以添加二氧化碳形式的碳酸化试剂以产生泡腾作用。如果需要可以添加防腐剂,这取决于其他成分、生产技术、所需的保存期等。任选地,可添加咖啡因。本文公开的饮料的某些示例性实施方案是可乐风味的碳酸饮料,其特征性地包含碳酸水、甜味剂、可乐果(kola nut)提取物和/或其他风味剂、焦糖着色剂、磷酸,和任选的其他成分。根据本公开内容,本领域技术人员将认识到其他的和可选的合适成分。
本文公开的饮料产品包括饮料(即即饮液体配方)、饮料浓缩物等。饮料包括例如碳酸和非碳酸软饮料、清凉饮料(fountainbeverage)、冷冻即饮饮料、咖啡饮料,茶饮料、乳品饮料、粉末软饮料、以及液体,浆或固体浓缩物、风味水、增强水(enhanced water)、果汁和果汁风味的饮品、运动饮品和酒精产品。所预期的饮料浓缩物的至少某些示例性实施方案用向其中添加其他成分的起始体积的水制备。通过向浓缩物中添加另外体积的水能够从饮料浓缩物形成足额的饮料组合物。通常,例如通过组合大约1份的浓缩物与大约3至大约7份的水能够从浓缩物制备足额(Full strength)饮料。在某些示例性实施方案中,通过组合1份的浓缩物与5份的水而制备足额的饮料。在某些示例性实施方案中,用于形成足额饮料的额外的水是碳酸水。在某些其他实施方案中,直接制备足额的饮料而不经浓缩物的形成及其后的稀释。
水是本文公开的饮料中的基本成分,其通常是媒介物或主要液体部分,其中溶解、乳化、悬浮或分散剩余的成分。纯化的水可用于制备本文公开的饮料的某些实施方案,为了避免对饮料的味道、香味或表观的不利影响,可使用标准饮料质量的水。水通常是澄清、无色、无有害矿物、无味并且无臭、无有机物、低碱度,并且基于生产饮料时适用的工业和政府标准具有可接受的微生物质量。在某些典型实施方案中,水按重量计以饮料的大约80%-大约99.9%的水平存在。在至少某些实施方案中,用于本文公开的饮料和浓缩物的水是“经处理的水”,其是指在任选地补充,例如钙(如在美国专利号7,052,725中公开的)之前已被处理而减少水中的总溶解固体的水。生产经处理的水的方法是本领域技术人员已知的,并且包括去离子、蒸馏、过滤和反向渗透(“r-o”)等。术语“经处理的水”、“纯化的水”、“去矿质的水”、“蒸馏的水”和“r-o水”在本文的讨论中通常是同义的,其是指已经基本上去除了所有矿物内容物,且通常含有不高于大约500ppm的总溶解固体,例如250ppm的总溶解固体的水。
适用于本文公开的饮料的各个实施方案的甜味剂包括非营养的天然的和人工的或合成的甜味剂。针对期望的营养特征,该饮料的风味特征,口感及其他感官因素,选择适合的非营养甜味剂和此类甜味剂的组合。适用于至少某些示例性实施方案的非营养甜味剂包括,例如,基于肽的甜味剂,例如阿斯巴甜,纽甜(neotame)和阿力甜(alitame),和不基于肽的甜味剂,例如糖精钠,糖精钙,乙酰磺胺酸钾,环已基氨基磺酸钠,环已基氨基磺酸钙,新橙皮苷二氢查尔酮和三氯半乳蔗糖。阿力甜可能较不适用于含焦糖饮料,因为已知它在其中形成沉淀。在某些示例性实施方案中,饮料产品使用阿斯巴甜(单独或与其他甜味剂一起)作为甜味剂。在某些其他的示例性实施方案中,甜味剂包含阿斯巴甜和乙酰磺胺酸钾。适用于至少某些示例性实施方案的其他的非营养甜味剂包括,例如山梨醇,甘露醇,木糖醇,甘草皂苷,D-塔格糖,赤藓醇,内赤藓醇,麦芽糖醇(malitol),麦芽糖,乳糖,低聚果糖,罗汉果汁浓缩物,2至99%的罗汉果皂甙V含量的罗汉果粉,莱鲍迪甙A(rebaudioside A),蛇菊苷,其他的甜菊醇糖苷,甜菊提取物乙酰舒泛,阿斯巴甜,其他二肽,环己基氨基磺酸盐,三氯半乳蔗糖,糖精,木糖,阿拉伯糖,异麦芽酮糖醇(isomalt),乳糖醇,麦芽糖醇,海藻糖,和核糖,和蛋白质甜味剂例如monatin,奇异果甜蛋白,应乐果甜蛋白,brazzein,L-丙氨酸和甘氨酸,相关化合物和它们的任何混合物。罗汉果,甜菊醇糖苷,例如莱鲍迪甙,蛇菊苷和相关化合物,如下进一步所述的,为天然的非营养的有效的甜味剂。根据本发明公开内容,选择适合的LHG组合物(例如LHG汁浓缩物,罗汉果皂甙V含量为2至99%的罗汉果粉,或两者)用于本文公开的饮料产品的具体实施方案以掩盖甜菊醇糖苷的持续苦味在本领域技术人员能力内。
如在本文中使用的,“味道”是指甜味感受、甜味感受的时间效果(即开始和持续时间)、异味(例如苦味和金属味)、残留感受(余味)和触觉感受(例如质地和稠度)的组合。如在本文中使用的,“富含卡路里”的饮料配方是完全用营养甜味剂增甜的。如下文进一步所述的,本文公开的饮料产品的某些示例性实施方案除非营养甜味剂外包含营养甜味剂。术语“营养甜味剂”通常是指在通常的用量中提供显著卡路里含量的甜味剂,例如大于大约5卡路里每8盎司份饮料。如在本文中使用的,“有效甜味剂”是指甜度至少是糖的2倍的甜味剂,即按重量计,需要不大于糖的一半重量就能达到相等甜度的甜味剂。例如,有效甜味剂需要少于糖的一半重量来达到用糖增甜至10白利糖度的饮料中的相等甜度。有效甜味剂包括营养的(例如罗汉果汁浓缩物)和非营养的甜味剂(例如,通常的罗汉果粉末)。另外,有效甜味剂包括天然有效甜味剂(例如甜菊醇糖苷、罗汉果等)和人工有效甜味剂(例如纽甜等)。然而,对于本文公开的天然饮料产品,仅使用天然有效甜味剂。对于某些有效甜味剂的通常可接受的效力数值包括例如:
环已基氨基磺酸盐(cyclamate) 糖的30倍甜
蛇菊苷(Stevioside) 糖的100-250倍甜
罗汉果皂甙V(Mogroside V) 糖的100-300倍甜
莱鲍迪甙A(Rebaudioside A) 糖的150-300倍甜
乙酰磺胺酸钾(Acesulfame-K) 糖的200倍甜
阿斯巴甜(Aspertame) 糖的200倍甜
糖精 糖的300倍甜
新橙皮苷二氢查尔酮
(Neohesperidin dihydrochalcone) 糖的300倍甜
三氯半乳蔗糖 糖的600倍甜
纽甜(Neotame) 糖的8,000倍甜
如本文中所使用的,“非营养甜味剂”是在通常的用量中不提供显著卡路里含量的甜味剂,即是赋予小于5卡路里每8盎司份饮料而达到等于糖的10白利糖度的甜度的甜味剂。如本文中使用的,“减卡路里饮料”表示与富含卡路里饮料(通常是之前已经商品化的富含卡路里饮料)相比,每8盎司份饮料中卡路里至少降低25%的饮料。如本文中所使用的,“低卡路里饮料(low-calorie beverage)”表示每8盎司份饮料少于40卡路里。如在本文中使用的,“零卡路里(zero-calorie)”或“低热量”表示每份,例如每8盎司饮料少于5卡路里。
本文公开的饮料的至少某些示例性实施方案中,甜味剂组分可以包括营养的、天然结晶或液体甜味剂如来自天然来源如苹果、菊苣、蜂蜜等的蔗糖、液体蔗糖、果糖、液体果糖、葡萄糖、液体葡萄糖、果葡糖浆,例如高果糖玉米糖浆,转化糖、枫糖浆、枫糖、蜂蜜、红糖糖蜜(例如,甘蔗糖蜜,如甲糖蜜、二糖蜜、黑糖蜜、和糖甜菜糖蜜)、高粱糖浆、和/或其他。这些甜味剂存在于至少某些示例性实施方案中,其量按重量计为饮料的大约0.1%到大约20%,如按重量计大约6%到大约16%,依饮料所需甜味水平而定。为达到所需的饮料的一致性、质感和味道,在本文公开的天然饮料产品的某些示例性实施方案中,可以使用饮料工业中一般采用的标准化液体糖类。通常,这些标准化甜味剂没有非糖固体的残留,所述残留会对饮料的风味、颜色及粘稠度产生不利影响。
甜味剂是适合于食用(consumption)和在饮料中使用的可食用消费品。“可食用消费品”是指用于人或动物食用的食物或饮料或者食物或饮料的成分。本文和权利要求书中所用的甜味剂或增甜试剂(sweetening agent)可以是营养或非营养的,天然或合成的饮料成分或添加剂(或它们的混合物),其为饮料提供甜味,即其通过味觉感受为甜。风味试剂和增甜试剂的感受在一定程度上可依赖于要素的相互关系。风味和甜味还可以分别感受,即风味和甜味感受可以相互依赖也可以相互独立。例如,当使用大量风味剂时,小量的增甜试剂就可以容易地被感受到,反之亦然。因此,风味试剂和增甜试剂之间的口和嗅觉相互作用可包括要素的相互关系。
非营养、高效甜味剂通常以每盎司饮料毫克水平使用,根据其增甜能力、饮料所上市国家的任何适用的规章条款、饮料所需的甜味水平等。根据本公开内容,选择合适的其他或可选的甜味剂用于本文公开的饮料产品的多种实施方案在本领域技术人员的能力内。
如上面提到的,本文公开的饮料的至少某些示例性实施方案采用了甜菊醇糖苷,例如,蛇菊苷、莱鲍迪甙或用于增甜的相关化合物,或它们的任何混合物。这些化合物能通过提取等方法从甜叶菊植物中获得。甜叶菊(例如,甜菊(Stevia rebaudiana bectoni))是一种甜味植物。其叶子含有一种天然甜味二萜糖苷的复杂混合物。甜菊醇糖苷,例如蛇菊苷和莱鲍迪甙是甜叶菊中有助于甜味的组分。通常,发现这些化合物包括蛇菊苷(4-13%干重),甜菊醇二糖苷(痕量)、莱鲍迪甙(包括莱鲍迪甙A(2-4%)、莱鲍迪甙B(痕量)、莱鲍迪甙C(1-2%)、莱鲍迪甙D(痕量)和莱鲍迪甙E(痕量))、和杜尔可甙A(dulcoside A)(0.4-0.7%)。下列非甜味成分也在甜叶菊植物的叶中发现:半日花烷(labdane)、二萜类、三萜类、甾醇类、黄酮类、挥发性油组分、色素、树胶和无机物质。
甜味剂罗汉果,其具有多种不同的拼写和发音,本文在一些情况中缩写为LHG,可以得自葫芦科(Cucurbitaceae)、Jollifieae族、赤瓟亚族(subtribe Thladianthinae)、罗汉果属(Siraitia)植物的果实。LHG常常得自如下属/种:罗汉果(S.grosvenorii),翅子罗汉果(S.siamensis),S.silomaradjae,锡金罗汉果(S.sikkimensis),S.africana,无鳞罗汉果(S.borneensis),和台湾罗汉果(S.taiwaniana)。合适的果实包括属/种罗汉果(S.grosvenorii)的果实,其常常被称作罗汉果。LHG包含三萜葡糖苷或罗汉果皂甙,其组分可用作LHG甜味剂。罗汉果是有效的甜味剂,其能够作为天然营养或天然非营养甜味剂。例如,罗汉果汁浓缩物,可以是营养甜味剂,以及罗汉果粉末可以是非营养甜味剂。罗汉果可以用作果汁或果汁浓缩物,粉末等。优选LHG汁浓缩物包含按重量计约3%至约12%的罗汉果皂甙,例如,按重量计约6%,优选罗汉果皂甙V,罗汉果皂甙IV,11-氧代-罗汉果皂甙V,赛门甙和其混合物。LHG汁浓缩物能通过例如美国专利号5,411,755(以其全文通过引用并入本文)中讨论的方法生产。在本文公开的饮料的至少某些示例性实施方案中,来自其他果实、蔬菜或植物的甜味剂也可以用作天然或加工的甜味剂或甜味增强剂。
在本文公开的饮料产品的至少某些示例性实施方案中,一种或多种LHG组合物(指LHG汁,LHG浓缩物,或LHG汁和LHG浓缩物的组合)以足以减少(即部分地,基本上地或完全地消除)甜菊醇糖苷的持续苦味的量存在。例如,当非营养甜味剂提供特征性和期望的甜味时,非营养甜味剂可能也提供非甜味的异常特征,例如持续的苦味。因此,根据本发明的某些示例性实施方案,以足以减少减卡路里饮料中甜菊醇糖苷和一种或多种其他非营养甜味剂的异常特征味道的量使用一种或多种LHG组合物。用于掩盖异常特征的LHG组合物的准确的种类和/或量取决于种种因素,包括饮料的类型,生产、分装和储存饮料的环境条件,饮料的风味特征等。当添加的LHG汁浓缩物的水平超过饮料的0.1%时,能够检测出明显的草本植物的风味特征。
本文公开的饮料产品中使用的酸能起到如下几个功能中的任何一个或多个,包括,例如,赋予饮料味道以酸感、加强适口性、增加口渴的淬灭效应、修饰甜味及用作温和的防腐剂。根据本公开内容,合适的酸是本领域技术人员已知且清楚的。适用于本文公开的饮料产品的某些或全部实施方案的示例性酸包括磷酸、柠檬酸、苹果酸、酒石酸、乳酸、甲酸、抗坏血酸、延胡索酸、葡糖酸、琥珀酸、马来酸及己二酸及其任何混合物。酸可以以溶液的形式使用,例如以足以提供饮料所需pH的量。通常,例如,酸化剂的一种或多种酸的用量总的说来,为饮料的按重量计大约0.01%到大约1.0%,例如饮料的按重量计大约0.05%到大约0.5%,如饮料的按重量计0.1%到0.25%,取决于所用酸化剂、所需pH,所用其他成分等等。本文公开的饮料的至少某些示例性实施方案的pH可以是大约2.0到大约5.0的范围内的值。在某些示例性实施例中酸加强了饮料的风味。太多酸会破坏饮料风味并导致酸涩或其他异味,而太少酸使饮料味道平淡。
所选的具体一种或多种酸和其用量部分取决于其他成分、饮料产品所需保质期和对饮料pH、可滴定酸度及味道的影响。鉴于本公开内容的益处,本领域技术人员将认识到当制备包含基于肽的人工甜味剂,例如阿斯巴甜的饮料产品时,所得的饮料组合物最好保持在某个pH值以下以保持人工甜味剂的增甜效果。在补充钙离子的饮料的形成中,钙盐的存在增加了pH,需要额外的酸以既帮助盐的溶解又维持人工甜味剂保持稳定所需的pH。饮料组合物中额外的酸的存在增加了组合物的可滴定酸度,导致所得的饮料有更酸或酸涩的味道。根据本公开内容,选择用作本文公开的饮料产品的任何具体实施方案的酸化剂组分的合适的酸或酸的组合以及这些酸的量在本领域技术人员的能力内。
本文公开的饮料产品的某些示例性实施方案还可以包含少量碱性试剂以调整pH。这些试剂包括,例如,氢氧化钾、氢氧化钠和碳酸钾。例如,按重量计可以以约0.02至约0.04%的量使用碱性试剂氢氧化钾,特别地对某些饮料使用约0.03%的量。所述量当然取决于碱性试剂的类型和pH需要调整的程度。
本文公开的饮料产品任选地包含风味剂组合物,例如,天然和合成的果实风味剂、植物风味剂、其他风味剂及其混合物。如本文所使用的,术语″果实风味剂″一般来说指的是来自种子植物可食用生殖部位的风味剂。包括其中甜果肉与种子相关的植物,例如,香蕉、番茄、蔓越莓等,和有着小的肉质浆果的植物。本文使用的浆果这一术语,还包括聚合果,即,非“真实的”浆果,而是一般被认为是浆果的果实。术语“果实风味剂”还包括合成制备的风味剂,其用于模拟来自天然来源的果实风味剂。合适的果实或浆果来源的实例包括全浆果或其部分,浆果果汁、浆果果汁浓缩物、浆果泥和其混合物、干浆果粉,干浆果果汁粉等等。
示例性果实风味剂包括柑橘风味剂,例如,橙子、柠檬、酸橙、和葡萄柚,及如苹果、葡萄、樱桃和菠萝风味剂等的风味剂,及其混合物。在某些示例性实施方案中饮料浓缩物和饮料包含果实风味剂组分,例如,果汁浓缩物或果汁。如本文所用的,术语“植物风味剂”指来自除果实外的植物部分的风味剂。这样,植物风味剂可以包括来自精油和坚果、树皮、树根和叶子提取物的风味剂。术语“植物风味剂”还包括合成制备的风味剂,其用于模拟来自天然来源的植物风味剂。这些风味剂的实例包括可乐风味剂、茶风味剂等等,及其混合物。风味剂组分可进一步包括多种以上提到的风味剂的混合物。在饮料浓缩物和饮料的某些示例性实施方案中使用可乐风味剂组分或茶风味剂组分。用于赋予本发明饮料风味特征的风味剂组分的具体量取决于所选择的风味剂、所需风味印象及风味剂组分的形式。根据本公开内容,本领域技术人员能够容易地确定任何所用具体风味剂组分的量以达到所需的风味印象。
适用于本文公开的饮料产品的至少某些示例性实施方案的果汁包括,例如,果实、蔬菜和浆果果汁。用于本发明的果汁可以为浓缩物、果泥、一倍浓度果汁(single-strength juice)或其他合适的形式。本文使用的术语“果汁”包括一倍浓度的果实、浆果果汁或蔬菜汁,以及浓缩物、果泥、乳液和其他形式。多种不同果实、蔬菜和/或浆果果汁可以组合,任选地与其他风味剂一起,以产生具有所需风味的饮料。合适的果汁来源的实例包括梅、李、枣、醋栗、无花果、葡萄、葡萄干、蔓越莓、菠萝、桃、香蕉、苹果、梨、番石榴、杏、桤叶唐棣(Saskatoon berry),蓝莓、plains berry,prairie berry,桑葚、接骨木果、巴巴多斯樱桃(阿西罗拉樱桃),野樱桃、枣、椰子、橄榄、覆盆子、草莓、越橘、罗甘莓、醋栗、露莓、波森莓(boysenberry)、猕猴桃、樱桃、黑莓、榅桲、鼠李、西番莲、黑刺李、山梨(rowan)、鹅莓、石榴、柿子、芒果、大黄、木瓜、荔枝、柠檬、橙子、酸橙、橘子、橘子、蜜橘、橘柚(tangelo)、和柚子及葡萄柚等等。根据本公开内容,适合用于至少某些示例性实施方案的大量其他的及可选的果汁对于本领域技术人员是清楚的。在使用果汁的本发明的饮料中,果汁使用水平可以为例如按重量计饮料的至少大约0.2%。在某些示例性实施方案中果汁使用水平为按重量计饮料的大约0.2%到大约40%。通常,如果使用果汁,其用量可以是重量的大约1%到大约20%。
某些此类果汁颜色较浅,可以包含在某些示例性实施方案的配方中以调整风味和/或增加饮料的果汁含量,而不加深饮料颜色。这些果汁的实例包括苹果、梨、菠萝、桃、柠檬、酸橙、橙子、杏、葡萄柚、橘子、大黄、黑茶子、榅桲、西番莲、木瓜、芒果、番石榴、荔枝、猕猴桃、蜜橘、椰子和香蕉。如果需要,可使用去味和脱色的果汁。
适用于本文公开的饮料产品的至少某些示例性实施方案的其他风味剂包括,例如,香料风味剂,如肉桂、丁香、桂皮、胡椒、生姜、香草香料风味剂、小豆蔻、香菜、根汁汽水(root beer)、黄樟、人参等。根据本公开内容,适用于至少某些示例性实施方案的大量其他的及可选的风味剂对于本领域技术人员是清楚的。风味剂的形式可以为提取物、油性树脂、果汁浓缩物、bottler′s base或本领域已知的其他形式。在至少某些示例性实施方案中,这些香料或其他风味剂补充于果汁或果汁组合。
一种或多种风味剂可以以乳液形式使用。风味剂乳液可通过将一些或所有风味剂混合在一起,任选地与饮料的其他成分以及乳化剂一起而制备。乳化剂可在风味剂混合时加入,或者在之后加入。在某些示例性实施方案中,乳化剂是水溶性的。示例性的合适的乳化剂包括阿拉伯树胶、改性淀粉、羧甲基纤维素、黄蓍胶、印度胶、和其他合适的树胶。根据本公开内容,其他的合适的乳化剂对饮料配方领域的技术人员是清楚的。示例性实施方案中的乳化剂超过风味剂和乳化剂的混合物的约3%。在示例性实施方案中,乳化剂为混合物的约5%至约30%。
本文公开的饮料的某些示例性实施方案中使用二氧化碳来提供泡腾作用。可以使用本领域已知的任何技术和碳酸化设备进行饮料碳酸化。二氧化碳能加强饮料味道和外观,且可通过抑制和破坏有害细菌来有助于保证饮料纯度。在某些实施方案中,例如,饮料的CO2水平高达大约7.0体积的二氧化碳。通常的实施方案可以具有例如大约0.5至5.0体积的二氧化碳。如本文及独立权利要求中使用的,一体积二氧化碳定义为60°F(16℃)和常压下任何给定量的水吸收的二氧化碳的量。气体体积所占的空间与吸收其的水相同。二氧化碳含量可由本领域技术人员基于所需泡腾作用水平及二氧化碳对饮料的味道或口感的影响而确定。碳酸化试剂可以是天然或合成的。
任选地,可将咖啡因加到本文公开的饮料的多种实施方案中。所加咖啡因的量由所需饮料性质、该饮料待上市国家的任何适用的规章条款等决定。在某些示例性实施方案中,包含的咖啡因的水平是按重量计饮料的0.02%或更少。咖啡因必须具有可接受用于食品饮料中的纯度。咖啡因可以是天然或合成来源。
本文公开的饮料浓缩物和饮料可以包含其他附加成分,一般包括饮料配方中任何通常发现的成分。通常可将这些附加成分,例如,加入稳定的饮料浓缩物中。这些附加成分的实例包括但不限于,咖啡因,焦糖和其他着色剂或染料、消泡剂、树胶、乳化剂、固体茶(tea solid)、絮状组分及矿物和非矿物的营养补充物。本领域一般技术人员已知非矿物营养补充物成分的实例,其包括,例如,抗氧化剂和维生素,包括维生素A,D,E(生育酚),C(抗坏血酸),B(硫胺),B2(核黄素),B6,B12和K、烟酸、叶酸、生物素和其组合。通常,任选的非矿物营养补充物以在制造实践中一般被接受的量存在。示例性量为约1%到大约100%RDV之间,其中建立了这种RDV。在某些示例性实施方案中,非矿物营养补充成分以大约5%到大约20%RDV的量存在,其中建立了RDV。
本文公开的饮料的至少某些实施方案中可以使用防腐剂。也就是,至少某些示例性实施方案包含任选的溶解的防腐系统。pH低于4尤其是低于3的溶液通常为″微生物稳定的,″即,其能抵抗微生物的生长,因此适于食用前长期保存而不需要其他防腐剂。然而,如果需要,可以使用其他防腐系统。若使用了防腐系统,其可在生产中任何合适时间加入饮料产品中,例如,在某些情况下是在甜味剂加入之前。如本文使用的,术语″防腐系统″或″防腐剂″包括许可用于食物和饮料组合物的所有合适的防腐剂,包括但不限于已知的化学防腐剂如苯甲酸盐如苯甲酸钠、苯甲酸钙、和苯甲酸钾,山梨酸盐如山梨酸钠、山梨酸钙和山梨酸钾,柠檬酸盐如柠檬酸钠和柠檬酸钾,多磷酸盐如六偏磷酸钠(SHMP),和其混合物,以及抗氧化剂如抗坏血酸,EDTA、BHA、BHT、TBHQ、脱氢乙酸、焦碳酸二甲酯、乙氧喹(ethoxyquin)、对羟基苯甲酸庚酯和其组合。防腐剂用量不超过适用的法律和法规下强制的最高水平。通常,防腐剂使用水平根据计划的终产物pH以及对具体饮料配方微生物腐败潜能的估计而调整。通常,使用的最高水平为按重量计大约饮料的0.05%。根据本公开内容,选择合适的防腐剂或防腐剂组合用于本文公开的饮料在本领域技术人员能力范围内。
适于本文公开的饮料产品的至少某些示例性实施方案的饮料防腐的其他方法包括,例如,热处理或热加工步骤,如热填充和隧道巴氏消毒(tunnel pasteurization)。这些步骤能够用于减少饮料产品中酵母、霉菌和微生物的生长。例如Braun等人的美国专利号4,830,862公开了在果实果汁饮料的生产中使用巴氏消毒法以及在碳酸饮料中使用适合的防腐剂。Kastin的美国专利号4,925,686公开了加热-巴氏消毒的可冷冻果实果汁组合物,其含有苯甲酸钠和山梨酸钾。
适用于本文公开的饮料产品的至少某些示例性实施方案的其他饮料防腐方法包括,例如无菌包装和/或热处理或热加工步骤,如热填充和隧道巴氏消毒.这些步骤可用于减少饮料产品中酵母、霉菌和微生物的生长。例如Braun等人的美国专利号4,830,862公开了在生产果实果汁饮料中使用巴氏消毒法以及在碳酸饮料中使用合适的防腐剂。Kastin的美国专利号4,925,686公开了加热-巴氏消毒的可冷冻果实果汁组合物,其含有苯酸钠和山梨酸钾。一般地,热处理包括热填充方法,其通常使用短时高温,例如大约190°F 10秒钟,隧道巴氏消毒方法,其通常使用较长时间较低温度,例如大约160°F 10-15分钟,和蒸馏方法,其通常使用例如高压(即超过一个大气压)下大约250°F 3-5分钟。
本领域普通技术人员可以理解,为了方便,在某些情况下本文通过引用成分的原始形式来描述一些成分,其中所述成分以该形式用于配制或生产该饮料产品。这些成分的原始形式可以不同于该成分在最终的饮料产品中被发现的形式。因此,例如,在本发明公开的饮料产品的某些示例性实施方案中,蔗糖和液体蔗糖通常是基本上均质溶解并分散在该饮料中。同样地,作为固体、浓缩物(例如,果汁浓缩物)等的其他的成分通常均质地分散于全部饮料或全部饮料浓缩物,而非保持它们的原始形式。因此,涉及的饮料产品配方的成分的形式不应认为是对该饮料产品中的该成分的形式的限制,而是描述作为该产品配方的分离的组分的成分的方便的方法。
实施例
下面的实施例是本发明的具体实施方案,并且不意欲于限制本发明。所有百分数按重量计,除非另有说明。
实施例1
根据本公开内容,饮料用如下的配方制备:
下列所有配方基于1升糖浆。最终的饮料可以从这些糖浆制备,以1加5的比例(throw)产生饮料(1份饮料加5份具有4.7体积CO2的碳酸水)。
表1
表1表示当加入LHG汁浓缩物时,如配方2所示配方1中的蛇菊苷的持续苦味减少并且口感得到改善。
成分 | 克 | 克 |
配方1 | 配方2 | |
蔗糖 | 437.02 | 437.02 |
苯甲酸钠 | 1.34 | 1.34 |
咖啡因 | 0.4 | 0.4 |
80%磷酸 | 3.19 | 3.19 |
瓜拉纳(Guarana) | 1.25 | 1.25 |
维生素B6 | 0.01 | 0.01 |
蛇菊苷 | 0.5 | 0.5 |
LHG汁浓缩物 | - | 6 |
百事风味剂(Pepsi Flavor) | 15.44 | 22.04 |
经处理的水至 | 1升 | 1升 |
饮料性质 | ||
pH | 3.1 | 2.7 |
可滴定酸度 | 12.8 | 13 |
味道 | 轻微的持续苦味 | 更好的口感较少的持续苦味 |
表2
表2表示如配方2所示,当加入LHG汁浓缩物时配方1中的Reb A的持续苦味减少并且口感得到改善。对于配方2,当加入LHG汁浓缩物时,在味道上优选比柠檬酸更适宜的酸,苹果酸。
成分 | 克 | 克 |
配方1 | 配方2 | |
柠檬酸钠 | 1.68 | 1.68 |
苯甲酸钠 | 1.03 | 1.03 |
咖啡因 | 0.4 | 0.4 |
赤藓醇 | 210 | 210 |
Reb A | 3.8 | 3.8 |
LHG汁浓缩物 | 3.0 | |
塔格糖 | 60.0 | 60.0 |
磷酸,80% | 2.31 | 2.31 |
百事风味剂 | 16.03 | 16.03 |
柠檬酸/苹果酸 | 0.42(柠檬酸) | 0.42(苹果酸) |
饮料性质 | ||
pH | 3.1 | 3.1 |
可滴定酸度 | 9.0 | 9.0 |
味道 | 轻微的持续苦味 | 更好的口感较少的持续苦味 |
发现饮料有更好的味道和减少的持续苦味。
根据以上公开内容及示例性实施方案的描述,对本领域技术人员清楚的是大量可选和不同的实施方案可符合本文公开的发明的一般准则。本领域技术人员将认识到所有这些不同修饰和可选实施方案在本发明的真正范围和精神之内。所附的权利要求旨在涵盖所有这些修饰和可选的实施方案。需要理解的是本公开内容中及下面权利要求中使用的单数不定或定冠词(例如“一个”“一种”“该”等)是符合专利中习惯用法的,意思是“至少一种”,除非在具体例子中从上下文明显看出此术语意欲在该具体例子中表示特定的一种和只是一种。同样,术语“包括”是开放性的,不排除其他项目、特征、组分等。
Claims (39)
1.一种饮料,包含:
甜菊醇糖苷;和
罗汉果组合物,其中罗汉果组合物以有效减少饮料中甜菊醇糖苷的持续苦味和改善饮料口感的量存在。
2.权利要求1的饮料,其进一步包含其他的非营养甜味剂。
3.权利要求2的饮料,其中所述其他的非营养甜味剂包含选自甜菊醇二糖苷,一种或多种莱鲍迪甙,和其组合的甜味剂并且罗汉果组合物以有效减少饮料中一种或多种非营养甜味剂的至少一种异常特征味道的量存在。
4.根据权利要求1的饮料,其进一步包含营养甜味剂。
5.权利要求1的饮料,其中罗汉果组合物选自罗汉果汁浓缩物,LHG粉,和其组合。
6.权利要求1的饮料,其中罗汉果组合物包含罗汉果汁浓缩物和按重量计2至99%的罗汉果皂甙V含量的LHG粉。
7.权利要求6的饮料,其中罗汉果汁浓缩物包含按重量计约3%至约12%的罗汉果皂甙。
8.权利要求7的饮料,其中罗汉果皂甙选自罗汉果皂甙V,罗汉果皂甙IV,(11-氧代-罗汉果皂甙V),赛门甙和其组合。
9.权利要求1的饮料,其中甜菊醇糖苷的重量百分数在约0.04%和0.08%之间。
10.权利要求2的饮料,其中总非营养甜味剂的总重量百分数在约0.15%至约0.19%之间,并且LHG汁浓缩物的重量百分数在约0.01%和约0.5%之间。
11.权利要求1的饮料,其进一步包含赤藓醇和D-塔格糖的至少一种。
12.权利要求1的饮料,其进一步包含选自可乐风味剂,果汁,果实风味剂,植物风味剂,香料和其组合的风味剂。
13.权利要求6的饮料,其中罗汉果汁浓缩物包含按重量计约6%的罗汉果皂甙。
14.权利要求5的饮料,其中罗汉果组合物包含按重量计约0.0006%至约0.03%的罗汉果皂甙。
15.权利要求14的饮料,其中罗汉果皂甙选自:罗汉果皂甙V,罗汉果皂甙IV,(11-氧代-罗汉果皂甙V),赛门甙和其组合。
16.权利要求15的饮料,其中甜菊醇糖苷的重量百分数在约0.04%至约0.08%之间,并且LHG组合物的重量百分数在约0.01%和0.5%之间。
17.一种生产饮料的方法,其包括:
将至少一种具有持续苦味的甜菊醇糖苷与有效减少持续苦味并且改善饮料口感的量的罗汉果组合物组合。
18.权利要求17的方法,其进一步包含其他的非营养甜味剂。
19.权利要求18的方法,其中所述其他的非营养甜味剂包含选自甜菊醇二糖苷,一种或多种莱鲍迪甙,和其组合的甜味剂并且其中罗汉果组合物的量足以减少饮料中一种或多种非营养甜味剂的至少一种异常特征味道。
20.根据权利要求17的方法,其进一步包含营养甜味剂。
21.权利要求20的方法,其中罗汉果组合物选自罗汉果汁浓缩物,按重量计2至99%的罗汉果皂甙V含量的罗汉果粉,和其组合。
22.权利要求17的方法,其中罗汉果组合物包含罗汉果汁浓缩物。
23.权利要求22的方法,其中罗汉果汁浓缩物包含按重量计约3%至约12%的罗汉果皂甙。
24.权利要求23的方法,其中罗汉果皂甙选自:罗汉果皂甙V,罗汉果皂甙IV,(11-氧代-罗汉果皂甙V),赛门甙和其组合。
25.权利要求17的方法,其中甜菊醇糖苷的重量百分数在约0.04%和约0.08%之间。
26.权利要求18的方法,其中总非营养甜味剂的总重量百分数在约0.15%至约0.19%之间,并且LHG汁浓缩物的重量百分数在约0.01%和约0.5%之间。
27.权利要求17的方法,其进一步包括:
将赤藓醇和d-塔格糖与减卡路里饮料组合。
28.权利要求17的方法,其进一步包括:
添加风味剂至饮料,其中风味剂选自可乐风味剂,果汁,果实风味剂,植物风味剂,香料和其组合。
29.权利要求22的方法,其中罗汉果汁浓缩物包含大于约15%的罗汉果皂甙。
30.权利要求17的方法,其中罗汉果组合物包含按重量计约0.0006%至约0.03%的罗汉果皂甙。
31.权利要求30的方法,其中罗汉果皂甙选自:罗汉果皂甙V,罗汉果皂甙IV,(11-氧代-罗汉果皂甙V),赛门甙和其组合。
32.权利要求31的方法,其中甜菊醇糖苷的重量百分数在约0.04%至约0.08%之间,并且LHG组合物的重量百分数在约0.01%和0.5%之间。
33.一种甜味剂产品,其包含:
包装,和
包装于包装中的甜味剂,所述甜味剂包含甜菊醇糖苷和罗汉果组合物的混合物,其中所述罗汉果组合物以有效减少饮料中的甜菊醇糖苷的持续苦味的量存在。
34.权利要求33的甜味剂产品,其中所述混合物是基本上均质的干混合物。
35.权利要求33的甜味剂产品,其中所述混合物是液体。
36.权利要求33的甜味剂产品,其进一步包含将所述混合物与食物组合的说明书。
37.权利要求33的甜味剂产品,其包含多个所述甜味剂的包装,其中各个包装中具有预定量的甜味剂。
38.权利要求33的甜味剂产品,其进一步包含至少一种营养甜味剂。
39.权利要求1的饮料,其中所述饮料是澄清的。
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-
2007
- 2007-03-14 US US11/686,258 patent/US20080226788A1/en not_active Abandoned
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2008
- 2008-03-12 GT GT200800022A patent/GT200800022A/es unknown
- 2008-03-14 CA CA002656310A patent/CA2656310A1/en not_active Abandoned
- 2008-03-14 EP EP08732235A patent/EP2124649A2/en not_active Withdrawn
- 2008-03-14 MX MX2009009718A patent/MX2009009718A/es not_active Application Discontinuation
- 2008-03-14 WO PCT/US2008/057033 patent/WO2008112991A2/en active Application Filing
- 2008-03-14 JP JP2009553810A patent/JP5081255B2/ja not_active Expired - Fee Related
- 2008-03-14 AR ARP080101066A patent/AR065753A1/es unknown
- 2008-03-14 BR BRPI0804487-2A patent/BRPI0804487A2/pt not_active IP Right Cessation
- 2008-03-14 RU RU2008151078/13A patent/RU2423896C2/ru not_active IP Right Cessation
- 2008-03-14 CN CN200880008138A patent/CN101657112A/zh active Pending
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CN101854814B (zh) * | 2007-11-12 | 2013-07-31 | 三荣源有限公司 | 改善甜叶菊提取物甜味的方法 |
US9402411B2 (en) | 2011-01-28 | 2016-08-02 | Tate & Lyle Ingredients Americas Llc | Stevia blends containing rebaudioside B |
US10583314B2 (en) | 2011-01-28 | 2020-03-10 | Tate & Lyle Ingredients Americas Llc | Stevia blends containing rebaudioside B |
US11801402B2 (en) | 2011-01-28 | 2023-10-31 | Tate & Lyle Solutions Usa Llc | Stevia blends containing rebaudioside b |
CN102524650A (zh) * | 2012-03-28 | 2012-07-04 | 江南大学 | 一种利用天然植物提取物改善甜菊糖呈味速度的甜味剂产品及制备方法 |
CN104602543A (zh) * | 2012-08-01 | 2015-05-06 | 泰特&莱尔组分美国公司 | 包含莱鲍迪甙b的甜味剂组合物 |
US9609887B2 (en) | 2012-08-01 | 2017-04-04 | Tate & Lyle Ingredients Americas Llc | Sweetener compositions containing monk fruit extract and rebaudiosides A and B |
CN103783476A (zh) * | 2013-12-10 | 2014-05-14 | 上海百润香精香料股份有限公司 | 一种苦味掩饰香精 |
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Also Published As
Publication number | Publication date |
---|---|
EP2124649A2 (en) | 2009-12-02 |
WO2008112991A2 (en) | 2008-09-18 |
US20080226788A1 (en) | 2008-09-18 |
BRPI0804487A2 (pt) | 2011-08-30 |
RU2423896C2 (ru) | 2011-07-20 |
JP5081255B2 (ja) | 2012-11-28 |
RU2008151078A (ru) | 2010-06-27 |
GT200800022A (es) | 2009-12-11 |
AR065753A1 (es) | 2009-07-01 |
JP2010521181A (ja) | 2010-06-24 |
CA2656310A1 (en) | 2008-09-18 |
WO2008112991A3 (en) | 2008-11-20 |
MX2009009718A (es) | 2009-10-07 |
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