CN103096733A - 基于奇异果甜蛋白的改进的加甜组合物及其制备的食品 - Google Patents
基于奇异果甜蛋白的改进的加甜组合物及其制备的食品 Download PDFInfo
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- CN103096733A CN103096733A CN2011800433144A CN201180043314A CN103096733A CN 103096733 A CN103096733 A CN 103096733A CN 2011800433144 A CN2011800433144 A CN 2011800433144A CN 201180043314 A CN201180043314 A CN 201180043314A CN 103096733 A CN103096733 A CN 103096733A
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- Prior art keywords
- thaumatin
- gymnemic acid
- glucoside
- reduction
- composition
- 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.)
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- 235000013305 food Nutrition 0.000 claims description 31
- 235000019605 sweet taste sensations Nutrition 0.000 claims description 29
- 229930182478 glucoside Natural products 0.000 claims description 24
- 230000009467 reduction Effects 0.000 claims description 24
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Abstract
本发明涉及用于加甜食品的组合物，其包含奇异果甜蛋白，其特征在于还包含武靴叶酸。
Description
发明人：
韦罗妮卡加林多-库斯皮内拉
尼古拉斯戈迪诺
娜妲莉马丁
发明领域
本发明涉及包含奇异果甜蛋白提取物的加甜组合物，它具有改善的味道特性。
发明背景
为了替代糖，尤其是蔗糖(蔗糖)，使用了天然或人造的许多不同的分子。对这种分子的关注在于可以在最终的食品组合物中得到加甜的效果，同时确保消费者摄入更低的热量。
人造甜味剂尽管得到广泛使用，但是其显示目前被其他化合物替代的趋势，所述的其他化合物直接提取自植物。这种天然甜味剂提供了类似的加甜特性、对消费者而言摄入的热量低且它们不通过巨大的化学方法生产，这被消费者视为明确的优点。
在其他天然甜味剂中，长期已知奇异果甜蛋白的加甜效果。它在非洲具有长期的使用历史，在那里生长西非竹竽(Katemfe fruit)且从其中提取奇异果甜蛋白。在亚洲也使用这些加甜的特性，近来，它在北美和欧洲也得到了大量关注，因其直接提取自水果，且由此与其他已知的甜味剂如人造甜味剂例如阿司帕坦或糖精相比是天然成分。
在如下描述中，为简便起见，措词“奇异果甜蛋白”用于表示可以提取自西非竹竽(Thaumatoccocus Danielli)的不同加甜蛋白。因此，其含义是覆盖不同奇异果甜蛋白之一(奇异果甜蛋白I、II、III、a、b或c或其混合物)的用途。
不过，奇异果甜蛋白的缺点之一在于其相对强的延迟甜味余味。这种余味与结构相关且通过如下事实显而易见：在奇异果甜蛋白接触舌头后可以感觉加甜的味道(至多2小时)。
为了掩蔽这种余味，已经测试并且商业化了不同的溶液，它们涉及将奇异果甜蛋白与矫味化合物和生成特定器官感觉特性的芳香物质混合。例如，可以将奇异果甜蛋白作为粉末与香草香料混合。然而，尽管可以证实这种混合物的芳香特性对口味而言令人愉快，但是实际上它不会解决延迟的味道问题。
本发明的主要目的由此在于提供基于奇异果甜蛋白的全天然加甜组合物，其具有类似或不变的加甜强度，同时解决了上述延迟的甜味问题。
发明概述
使用用于加甜食品的组合物满足上述目的，所述加甜食品的组合物包含奇异果甜蛋白，其特征在于还包含武靴叶酸。
已经令人意外地发现，当以一定浓度将奇异果甜蛋白提取物与武靴叶酸混合时，通常仅存在于奇异果甜蛋白中的延迟的甜味余味极为明显地减少。还发现这种武靴叶酸减少-在一些条件下终止-奇异果甜蛋白延迟甜味余味的特性对奇异果甜蛋白的加甜强度具有极为有限的作用。
因此，当以正确浓度混合奇异果甜蛋白与武靴叶酸时-取决于加入它们的食品组合物-，甜味特性相当接近，在一些情况中就强度、消费者感觉的加甜味道的期限和甜味质量而言几乎等同于蔗糖的甜味特性。加甜味道在强度上减小这一事实特别重要，因为由此不存在对通过添加甜味剂补偿较低的甜味强度的需要。
在本发明的一个高度期望的实施方案中，奇异果甜蛋白与武靴叶酸之比在于1份奇异果甜蛋白包含6-8份武靴叶酸。
当然，这种特定的比例取决于最终食品中甜味剂的浓度并且可以适合于消费者的味道。而发现这种特定的比例范围对选择性减少乃至抑制奇异果甜蛋白的延迟余味具有最高的效力，而不会置于甜味强度的风险中。发现脱离这一范围，武靴叶酸的效果过弱以致于无法掩蔽延迟的余味，或相反，不仅阻断了余味，而且阻断了甜味强度。
优选所述武靴叶酸作为匙羹藤植物的提取物存在于所述组合物中。
有利地，武靴叶酸在本发明组合物中的存在浓度包含0.5-500ppm、优选2-250ppm，且更优选100-200ppm。
在武靴叶酸与奇异果甜蛋白的优选浓度比方面，该浓度相当于应存在于不同食品中以便在随后得到可接受的甜味的奇异果甜蛋白的优化浓度。
在本发明的一个可能的备选实施方案中，所述的组合物还包含至少一种第二种甜味剂，其选自：
(i)天然甜味剂例如罗汉果(罗汉果甙IV或V)、甜叶菊、瑞鲍迪苷A、Brazzein、甘草酸及其盐、仙茅甜蛋白、莫尼糖蛋白、甜茶内酯、悬钩子甙类、马槟榔甜蛋白、甜甙A、甜甙B、赛门苷、monatin及其盐(monatinSS、RR、RS、SR)、hernandulcin、甜茶内酯、菝葜苷、根皮苷、三叶甙、白元参甙、奥斯拉津、多足蕨甙A、pterocaryoside A、pterocaryoside B、无患子倍半萜苷、糙苏甙I、巴西甘草甜素I、相思子三萜甙A、青钱柳甙I、赤藓醇；和/或其他天然多元醇类，例如麦芽糖醇、甘露糖醇、拉克替醇、山梨醇、肌醇、异麦芽酮糖醇、木糖醇、甘油、丙二醇、苏糖醇、半乳糖醇、还原异麦芽酮糖醇-寡糖类、帕拉金糖、还原木糖-寡糖类、还原龙胆-寡糖类、还原麦芽糖浆或还原葡萄糖浆或其混合物；和/或
(ii)人造甜味剂，例如阿司帕坦、环氨酸盐、三氯蔗糖、乙酰舒泛K、纽甜、糖精、新橙皮苷二氢查耳酮或其混合物。
通过向组合物中添加至少另一种甜味剂，可以精细调节甜味特性并且适合于特定的食品组合物，其中使用了所述的组合物。这是因为如下事实：已知人造甜味剂在它们中据具有协同作用且也可以出现甜味感觉的最小变化，因为奇异果甜蛋白与存在于所述食品组合物中的其他成分(例如芳香物质、脂肪成分)发生相互作用。
本发明的组合物还可以包含至少一种改善甜味的碳水化合物，其选自、但不限于蔗糖、果糖、葡萄糖、麦芽糖、乳糖、甘露糖、半乳糖、核糖、鼠李糖、海藻糖、塔格糖、高果糖谷物糖浆(HFCS)。
本发明的组合物可以是与其他成分一起直接加入到食品中的粉末。或者，它可以是液体、粘性或至少部分胶状的组合物，其适合于喷在食品上和/或注入其中。
本发明还涉及甜味食品组合物，其至少包含作为甜味剂的奇异果甜蛋白，其特征在于所述食品组合物还包含武靴叶酸作为甜味延迟终止剂。
在本发明的领域中高度优选武靴叶酸与奇异果甜蛋白之比在于1份奇异果甜蛋白包含6-8份武靴叶酸。
此外，武靴叶酸有利地作为匙羹藤的提取物存在于所述组合物中。
有利地，所述武靴叶酸的存在浓度包含0.5-500ppm、优选2-250ppm且更优选100-200ppm。
在本发明的一个实施方案中，所述食品组合物还可以包含至少一种第二种甜味剂，其选自：
(i)天然甜味剂，例如罗汉果(罗汉果甙IV或V)、甜叶菊、瑞鲍迪苷A、Brazzein、甘草酸及其盐、仙茅甜蛋白、莫尼糖蛋白、甜茶内酯、悬钩子甙类、马槟榔甜蛋白、甜甙A、甜甙B、赛门苷、monatin及其盐(monatinSS、RR、RS、SR)、hernandulcin、甜茶内酯、菝葜苷、根皮苷、三叶甙、白元参甙、奥斯拉津、多足蕨甙A、pterocaryoside A、pterocaryoside B、无患子倍半萜苷、糙苏甙I、巴西甘草甜素I、相思子三萜甙A、青钱柳甙I、赤藓醇；和/或其他天然多元醇类，例如麦芽糖醇、甘露糖醇、拉克替醇、山梨醇、肌醇、异麦芽酮糖醇、木糖醇、甘油、丙二醇、苏糖醇、半乳糖醇、还原异麦芽酮糖醇-寡糖类、帕拉金糖、还原木糖-寡糖类、还原龙胆-寡糖类、还原麦芽糖浆或还原葡萄糖浆或其混合物；和/或
(ii)人造甜味剂，例如阿司帕坦、环氨酸盐、三氯蔗糖、乙酰舒泛K、纽甜、糖精、新橙皮苷二氢查耳酮或其混合物。
在本发明的另一个实施方案中，所述食品组合物还具有包含至少一种第二种改善甜味的碳水化合物，其选自、但不限于蔗糖、果糖、葡萄糖、麦芽糖、乳糖、甘露糖、半乳糖、核糖、鼠李糖、海藻糖、塔格糖、高果糖谷物糖浆(HFCS)。
本发明的食品组合物可以是：
(i)立即可饮的饮料，至少包含咖啡、茶、可可、谷物或其组合；或
(ii)基于水的饮料，包含至少一种天然或人造矫味剂、至少一种水果提取物、至少一种防腐剂、至少一种无机盐或其组合。
还可以是包含新鲜乳酪的冷冻乳品、包含至少一种乳品成分的甜点、冰淇淋、乳烹饪品、甜炼乳或其组合。
或者，可以是糖食或焙烤食品。
附图简述
在目前优选的实施方案中描述了本发明的另外的特征和优点并且从其中显而易见，它们如下所述且参照附图，其中：
图1是显示奇异果甜蛋白与蔗糖之间甜味强度随时间进展的示意图；
图2是示例在混合了甜味剂的不同浓度武靴叶酸中作为甜味函数的持久性改变的示意图，且其中参比点是仅采用甜味剂的点；
图3是示例武靴叶酸对奇异果甜蛋白甜味和持久性的效果的示意图；
图4是示例当使用极少量武靴叶酸时甜味改变的示意图。
发明详述
本发明的第一个方面涉及用于加甜食品的组合物，其包含奇异果甜蛋白，还包含武靴叶酸。
“武靴叶酸与奇异果甜蛋白”之比在于1份奇异果甜蛋白包含6-8份武靴叶酸。
武靴叶酸作为匙羹藤植物的提取物存在于所述组合物中。
本发明的组合物可以是粉末或液体形式，其作为成分加入到食品的组分中。作为可替代选择，可以制备可以喷在食品上或注入其中形式的本发明加甜组合物，所述的食品至少已经部分制成。例如，可以是包含谷物的小吃或甜食棒，并且需要粘合剂，例如糖浆以彼此粘合谷物颗粒和其他成分，使得小吃可以通过挤压制成。
本发明的第二个方面涉及食品组合物，其使用奇异果甜蛋白加甜并且还包含预定和受控量的武靴叶酸一作为匙羹藤的提取物-以减少延迟的甜味余味，同时保持在品尝前几秒中基本上相同的甜味强度。
在图1中示例蔗糖(图上的样品“A”)和奇异果甜蛋白(图上的样品“B”)的甜味强度随时间的进展。两种样品不含武靴叶酸。可以观察到在不存在武靴叶酸的情况下，甜味的持久性奇异果甜蛋白远高于蔗糖，甚至在两种化合物的最大甜度匹配时，奇异果甜蛋白仍然比蔗糖呈现更长的甜味持久性。
正如图2中所示例的，通过由专家品尝者小组进行的感觉试验证实武靴叶酸对延迟甜味余味的效果。图2示例以上文举出的比例范围混合奇异果甜蛋白的武靴叶酸(1份奇异果甜蛋白6-8份武靴叶酸)如何降低持久性以得到远低于参比物(“Ref”)的甜味持久性，所述的参比物对测试的每种不同的混合物而言相当于相同的甜味剂，但仅采用该甜味剂(无武靴叶酸)。
在图2中，测试两种不同的奇异果甜蛋白样品，它们各自合并了不同浓度的武靴叶酸：-种具有162ppm高浓度，而另一种样品具有122ppm的低浓度的武靴叶酸。测试这些样品与为醇甜味剂、无武靴叶酸的参比物，标记为在图2中“Ref”。在图上显示了两个轴：横轴“S”相当于感觉的甜味水平，而纵轴“P”相当于随时间的甜味持久性水平。
在图中，所测试的两种样品涉及如下：“Thau-GymnH”是奇异果甜蛋白提取物与高浓度的武靴叶酸；“Thau-GymnL”是奇异果甜蛋白提取物与低浓度的武靴叶酸。分别对两种奇异果甜蛋白样品而言，参比点相当于仅采用甜味剂的点。
从图2中显而易见武靴叶酸-无论何种浓度一对奇异果甜蛋白中的甜味持久性具有强减少作用，与参比物相比降低(奇异果甜蛋白，无武靴叶酸)。
图2还显示了武靴叶酸在高浓度下对甜味强度具有负面影响，与参比物和混合了低浓度武靴叶酸的奇异果甜蛋白样品相比显著降低。低浓度的武靴叶酸轻微地改变了甜味，而对延迟性具有更强的降低作用。
这证实在一些预定的十分低的浓度下，武靴叶酸不仅对奇异果甜蛋白的甜味延迟余味减少具有作用，按照这种方式奇异果甜蛋白在甜味持久性方面与蔗糖的味道类似，而且对与蔗糖(蔗糖)极为类似的奇异果甜蛋白的甜味强度几乎没有或无影响。如上所述，发现这种浓度在2-250ppm且更优选在100-200ppm。同时，所述武靴叶酸与蔗糖之比应在1份奇异果甜蛋白6-8份武靴叶酸。
进行全部测试，发现使用由此测试的混合物，强度大于80％的蔗糖强度，且当加入武靴叶酸时延迟的甜味余味减少了28％，使得甜味感觉在100秒内终止(指甜味几乎或完全不明显)，在一些情况中，在吞咽或吐出产品后90秒内终止(无需冲洗口腔)。
得到了最低浓度的武靴叶酸，由此不会影响甜味强度，而足以确保武靴叶酸对延迟的味道减少具有积极影响。
下表给出了以ppm计的武靴叶酸最佳浓度，这取决于本发明加甜组合物或食品组合物中奇异果甜蛋白的浓度；和三种不同的武靴叶酸组合物(高含量武靴叶酸和低含量武靴叶酸组合物)。
在图3中，示例了武靴叶酸对不同甜味剂样品的甜味和持久性的效果的评价。为便于评价，计算持久性与最大强度之比，然后以0-1的等级表示。从图2中显而易见对单独采用奇异果甜蛋白(样品“T1”)而言，持久性极高。当以约122ppm的低浓度将武靴叶酸加入到奇异果甜蛋白中时(样品“T2”)，持久性降低。当将高浓度的武靴叶酸(约162ppm)加入到奇异果甜蛋白中时(样品“T3”)，持久性甚至更为降低。在后面的情况中，由专家小组成员确定的持久性接近单独采用蔗糖(样品“S”)的持久性。这清楚地显示了根据本发明，武靴叶酸对奇异果甜蛋白中甜度持久性减低的作用的浓度范围理想地在约100-200ppm。
在图4中显示了低浓度(122ppm)的武靴叶酸的作用，对奇异果甜蛋白样品中的甜度强度没有影响。然而，较高浓度的武靴叶酸(162ppm)引起了甜味的显著降低，不同于对蔗糖的试验发现的结果，在对蔗糖进行的试验中，武靴叶酸的浓度对甜味强度的降低几乎没有影响。这证实在上述指定的武靴叶酸浓度下(100-200ppm)，甜味持久性在奇异果甜蛋白中降低，而所感觉的最大甜度强度与其中不添加武靴叶酸的参比物(Ref)相比几乎保持不变。
应理解，可以对本文所述的目前优选的实施方案进行各种改变和变型，这对本领域技术人员而言显而易见。可以在不脱离本发明精神和范围和不减少其附加优点的情况下进行这种改变和变型。因此，可以预期这种改变和变型被待批权利要求所覆盖。
Claims (14)
1.用于加甜食品的组合物，其包含奇异果甜蛋白，其特征在于还包含武靴叶酸。
2.根据权利要求1的组合物，其中武靴叶酸与奇异果甜蛋白之比为1份的奇异果甜蛋白包含6-8份的武靴叶酸。
3.根据上述权利要求任一项的组合物，其中所述武靴叶酸作为匙羹藤提取物存在于所述组合物中；和/或其中所述奇异果甜蛋白作为奇异果甜蛋白提取物存在于所述组合物中。
4.根据上述权利要求任一项的组合物，其中所述武靴叶酸的存在浓度包含0.5-500ppm、优选2-250ppm，且更优选100-200ppm的范围。
5.根据上述权利要求任一项的组合物，还包含至少一种第二种甜味剂，其选自：
(i)天然甜味剂，例如罗汉果(罗汉果甙IV或V)、甜叶菊、瑞鲍迪苷A、Brazzein、甘草酸及其盐、仙茅甜蛋白、莫尼糖蛋白、甜茶内酯、悬钩子甙类、马槟榔甜蛋白、甜甙A、甜甙B、赛门苷、monatin及其盐(monatinSS、RR、RS、SR)、奇异果甜蛋白、hernandulcin、甜茶内酯、菝葜苷、根皮苷、三叶甙、白元参甙、奥斯拉津、多足蕨甙A、pterocaryoside A、pterocaryoside B、无患子倍半萜苷、糙苏甙I、巴西甘草甜素I、相思子三萜甙A、青钱柳甙I、赤藓醇；和/或其他天然多元醇类，例如麦芽糖醇、甘露糖醇、拉克替醇、山梨醇、肌醇、异麦芽酮糖醇、木糖醇、甘油、丙二醇、苏糖醇、半乳糖醇、还原异麦芽酮糖醇-寡糖类、帕拉金糖、还原木糖-寡糖类、还原龙胆-寡糖类、还原麦芽糖浆或还原葡萄糖浆或其混合物；和/或
(ii)人造甜味剂，例如阿司帕坦、环氨酸盐、三氯蔗糖、乙酰舒泛K、纽甜、糖精、新橙皮苷二氢查耳酮或其混合物。
6.根据上述权利要求任一项的组合物，还包含至少一种改善甜味的碳水化合物，其选自但不限于蔗糖、果糖、葡萄糖、麦芽糖、乳糖、甘露糖、半乳糖、核糖、鼠李糖、海藻糖、塔格糖、高果糖谷物糖浆(HFCS)。
7.加甜的食品组合物，其包含奇异果甜蛋白作为甜味剂，其特征在于所述食品组合物还包含武靴叶酸作为甜味延迟终止剂。
8.根据权利要求7的食品，其中武靴叶酸与奇异果甜蛋白之比为1份的奇异果甜蛋白包含6-8份的武靴叶酸。
9.根据上述权利要求7或8任一项的食品组合物，其中所述武靴叶酸作为匙羹藤提取物存在于所述组合物中；和/或其中所述奇异果甜蛋白作为奇异果甜蛋白提取物存在于所述组合物中。
10.根据上述权利要求7-9任一项的食品组合物，其中所述武靴叶酸的存在浓度包含0.5-500ppm、优选2-250ppm、且更优选100-200ppm的范围。
11.根据上述权利要求7-10任一项的食品组合物，还包含至少一种第二种甜味剂，其选自：
(i)天然甜味剂，例如罗汉果(罗汉果甙IV或V)、甜叶菊、瑞鲍迪苷A、Brazzein、甘草酸及其盐、仙茅甜蛋白、莫尼糖蛋白、甜茶内酯、悬钩子甙类、马槟榔甜蛋白、甜甙A、甜甙B、赛门苷、monatin及其盐(monatinSS、RR、RS、SR)、hernandulcin、甜茶内酯、菝葜苷、根皮苷、三叶甙、白元参甙、奥斯拉津、多足蕨甙A、pterocaryoside A、pterocaryoside B、无患子倍半萜苷、糙苏甙I、巴西甘草甜素I、相思子三萜甙A、青钱柳甙I、赤藓醇和/或其他天然多元醇类，例如麦芽糖醇、甘露糖醇、拉克替醇、山梨醇、肌醇、异麦芽酮糖醇、木糖醇、甘油、丙二醇、苏糖醇、半乳糖醇、还原异麦芽酮糖醇-寡糖类、帕拉金糖、还原木糖-寡糖类、还原龙胆-寡糖类、还原麦芽糖浆或还原葡萄糖浆或其混合物；和/或
(ii)人造甜味剂，例如阿司帕坦、环氨酸盐、三氯蔗糖、乙酰舒泛K、纽甜、糖精、新橙皮苷二氢查耳酮或其混合物。
12.根据上述权利要求7-11任一项的食品组合物，还包含至少一种改善甜味的碳水化合物，其选自但不限于蔗糖、果糖、葡萄糖、麦芽糖、乳糖、甘露糖、半乳糖、核糖、鼠李糖、海藻糖、塔格糖、高果糖谷物糖浆(HFCS)。
13.根据上述权利要求7-12任一项的食品组合物，其为：
(i)立即可饮的饮料，其至少包含咖啡、茶、可可、谷物或其组合；或
(ii)基于水的饮料，其包含至少一种天然或人造香料、至少一种水果提取物、至少一种防腐剂、至少一种无机盐或其组合。
14.根据上述权利要求7-13任一项的食品组合物，其为包含新鲜乳酪的冷冻乳品、包含至少一种乳品成分的甜点、冰淇淋、乳烹饪品、甜炼乳或其组合、糖食或焙烤食品。
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP10176117.9 | 2010-09-10 | ||
| EP10176117A EP2428122A1 (en) | 2010-09-10 | 2010-09-10 | A thaumatin-based improved sweetening composition and edible products made therewith |
| PCT/EP2011/064334 WO2012031878A1 (en) | 2010-09-10 | 2011-08-22 | A thaumatin-based improved sweetening composition and edible products made therewith |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103096733A true CN103096733A (zh) | 2013-05-08 |
Family
ID=43607977
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011800433144A Pending CN103096733A (zh) | 2010-09-10 | 2011-08-22 | 基于奇异果甜蛋白的改进的加甜组合物及其制备的食品 |
Country Status (11)
| Country | Link |
|---|---|
| US (1) | US20130183427A1 (zh) |
| EP (2) | EP2428122A1 (zh) |
| CN (1) | CN103096733A (zh) |
| AU (1) | AU2011300681A1 (zh) |
| BR (1) | BR112013005777A2 (zh) |
| CA (1) | CA2808536A1 (zh) |
| CL (1) | CL2013000439A1 (zh) |
| MX (1) | MX2013002613A (zh) |
| RU (1) | RU2013115913A (zh) |
| WO (1) | WO2012031878A1 (zh) |
| ZA (1) | ZA201302544B (zh) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20170295834A1 (en) * | 2015-11-25 | 2017-10-19 | Alexander LaCroix | All-Natural Bitterness-Reducing Flavor System |
| CN112218544A (zh) * | 2018-06-07 | 2021-01-12 | 帝斯曼知识产权资产管理有限公司 | 肽酰基精氨酸脱亚氨酶用于获得改良的甜蛋白的用途 |
| WO2022012926A1 (en) * | 2020-07-16 | 2022-01-20 | Nomad Bioscience Gmbh | Products for oral consumption with reduced sugar content |
| EP4387467A1 (en) * | 2021-08-20 | 2024-06-26 | Nomad Bioscience GmbH | Sweetener blend comprising thaumatin and brazzein |
| CA3229458A1 (en) * | 2021-08-20 | 2023-02-23 | Nomad Bioscience Gmbh | Sweetening composition comprising thaumatin and mogrosides |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1210880A1 (en) * | 1998-10-28 | 2002-06-05 | San-Ei Gen F.F.I., Inc. | Compositions containing sucralose and application thereof |
| CN101662952A (zh) * | 2007-03-14 | 2010-03-03 | 爱尔兰浓缩加工公司 | 含非营养甜味剂和苦味剂的饮料产品 |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20040071801A1 (en) * | 2002-10-09 | 2004-04-15 | Drew Edell | Herbal formulation of Gymnema sylvestre as a dietary aid |
-
2010
- 2010-09-10 EP EP10176117A patent/EP2428122A1/en not_active Withdrawn
-
2011
- 2011-08-22 MX MX2013002613A patent/MX2013002613A/es not_active Application Discontinuation
- 2011-08-22 RU RU2013115913/13A patent/RU2013115913A/ru not_active Application Discontinuation
- 2011-08-22 CN CN2011800433144A patent/CN103096733A/zh active Pending
- 2011-08-22 WO PCT/EP2011/064334 patent/WO2012031878A1/en active Application Filing
- 2011-08-22 BR BR112013005777A patent/BR112013005777A2/pt not_active Application Discontinuation
- 2011-08-22 US US13/822,164 patent/US20130183427A1/en not_active Abandoned
- 2011-08-22 CA CA2808536A patent/CA2808536A1/en not_active Abandoned
- 2011-08-22 EP EP11746544.3A patent/EP2613650A1/en not_active Withdrawn
- 2011-08-22 AU AU2011300681A patent/AU2011300681A1/en not_active Abandoned
-
2013
- 2013-02-13 CL CL2013000439A patent/CL2013000439A1/es unknown
- 2013-04-09 ZA ZA2013/02544A patent/ZA201302544B/en unknown
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1210880A1 (en) * | 1998-10-28 | 2002-06-05 | San-Ei Gen F.F.I., Inc. | Compositions containing sucralose and application thereof |
| CN101662952A (zh) * | 2007-03-14 | 2010-03-03 | 爱尔兰浓缩加工公司 | 含非营养甜味剂和苦味剂的饮料产品 |
Non-Patent Citations (1)
| Title |
|---|
| HENDRIK VAN DER WEL ET AL: "qualitative psychophysical studies on the gustatory effects of the sweet tasting proteins thaumatin and monellin", 《CHEMICAL SENSES AND FLAVOUR》, vol. 3, no. 3, 31 December 1978 (1978-12-31), pages 1, XP009121160, DOI: doi:10.1093/chemse/3.3.291 * |
Also Published As
| Publication number | Publication date |
|---|---|
| AU2011300681A1 (en) | 2013-02-21 |
| EP2613650A1 (en) | 2013-07-17 |
| EP2428122A1 (en) | 2012-03-14 |
| RU2013115913A (ru) | 2014-10-20 |
| WO2012031878A1 (en) | 2012-03-15 |
| ZA201302544B (en) | 2014-09-25 |
| BR112013005777A2 (pt) | 2016-05-03 |
| CA2808536A1 (en) | 2012-03-15 |
| MX2013002613A (es) | 2013-04-03 |
| US20130183427A1 (en) | 2013-07-18 |
| CL2013000439A1 (es) | 2013-05-31 |
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Application publication date: 20130508 |