CN104039166B - 组合物 - Google Patents
组合物 Download PDFInfo
- Publication number
- CN104039166B CN104039166B CN201280052169.0A CN201280052169A CN104039166B CN 104039166 B CN104039166 B CN 104039166B CN 201280052169 A CN201280052169 A CN 201280052169A CN 104039166 B CN104039166 B CN 104039166B
- Authority
- CN
- China
- Prior art keywords
- rebaudioside
- mixture
- stevioside
- sucrose
- glycosides
- 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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- 239000000203 mixture Substances 0.000 title claims abstract description 111
- 235000019202 steviosides Nutrition 0.000 claims abstract description 100
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 claims abstract description 84
- 239000001512 FEMA 4601 Substances 0.000 claims abstract description 81
- HELXLJCILKEWJH-SEAGSNCFSA-N Rebaudioside A Natural products O=C(O[C@H]1[C@@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1)[C@@]1(C)[C@@H]2[C@](C)([C@H]3[C@@]4(CC(=C)[C@@](O[C@H]5[C@H](O[C@H]6[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O6)[C@@H](O[C@H]6[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O6)[C@H](O)[C@@H](CO)O5)(C4)CC3)CC2)CCC1 HELXLJCILKEWJH-SEAGSNCFSA-N 0.000 claims abstract description 81
- HELXLJCILKEWJH-UHFFFAOYSA-N entered according to Sigma 01432 Natural products C1CC2C3(C)CCCC(C)(C(=O)OC4C(C(O)C(O)C(CO)O4)O)C3CCC2(C2)CC(=C)C21OC(C1OC2C(C(O)C(O)C(CO)O2)O)OC(CO)C(O)C1OC1OC(CO)C(O)C(O)C1O HELXLJCILKEWJH-UHFFFAOYSA-N 0.000 claims abstract description 81
- 235000019203 rebaudioside A Nutrition 0.000 claims abstract description 81
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims abstract description 66
- 229940013618 stevioside Drugs 0.000 claims abstract description 66
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims abstract description 66
- 239000004615 ingredient Substances 0.000 claims abstract description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 82
- 229930006000 Sucrose Natural products 0.000 claims description 82
- 239000005720 sucrose Substances 0.000 claims description 82
- 229930182470 glycoside Natural products 0.000 claims description 41
- 150000002338 glycosides Chemical class 0.000 claims description 41
- 235000009508 confectionery Nutrition 0.000 claims description 29
- 239000003795 chemical substances by application Substances 0.000 claims description 23
- -1 hesperetin Dihydrochalcone glucoside Chemical class 0.000 claims description 23
- 229930182478 glucoside Natural products 0.000 claims description 22
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- 238000001514 detection method Methods 0.000 claims description 16
- 235000003599 food sweetener Nutrition 0.000 claims description 16
- 239000003765 sweetening agent Substances 0.000 claims description 16
- 239000000284 extract Substances 0.000 claims description 15
- 238000000034 method Methods 0.000 claims description 13
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 8
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- 235000011171 Thladiantha grosvenorii Nutrition 0.000 claims description 7
- PFOARMALXZGCHY-UHFFFAOYSA-N homoegonol Natural products C1=C(OC)C(OC)=CC=C1C1=CC2=CC(CCCO)=CC(OC)=C2O1 PFOARMALXZGCHY-UHFFFAOYSA-N 0.000 claims description 7
- PBILBHLAPJTJOT-CQSZACIVSA-N Phyllodulcin Chemical compound C1=C(O)C(OC)=CC=C1[C@@H]1OC(=O)C2=C(O)C=CC=C2C1 PBILBHLAPJTJOT-CQSZACIVSA-N 0.000 claims description 6
- 244000228451 Stevia rebaudiana Species 0.000 claims description 6
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 5
- 235000011034 Rubus glaucus Nutrition 0.000 claims description 5
- 235000009122 Rubus idaeus Nutrition 0.000 claims description 5
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 claims description 4
- 239000001183 FEMA 4495 Substances 0.000 claims description 4
- CWBZAESOUBENAP-QVNVHUMTSA-N Naringin dihydrochalcone Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1O[C@H]1[C@H](OC=2C=C(O)C(C(=O)CCC=3C=CC(O)=CC=3)=C(O)C=2)O[C@H](CO)[C@@H](O)[C@@H]1O CWBZAESOUBENAP-QVNVHUMTSA-N 0.000 claims description 4
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- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims description 4
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims description 4
- 229930003949 flavanone Natural products 0.000 claims description 4
- 235000011981 flavanones Nutrition 0.000 claims description 4
- 150000008131 glucosides Chemical class 0.000 claims description 4
- RMBMLYUFYBZPCX-XQARLGSBSA-N trifloroside Chemical compound CC(=O)OC[C@H]1O[C@@H](O[C@@H]2OC=C3[C@@H](CCOC3=O)[C@H]2C=C)[C@H](OC(C)=O)[C@@H](OC(C)=O)[C@@H]1OC(=O)c1cccc(O[C@@H]2O[C@H](CO)[C@@H](O)[C@H](O)[C@H]2O)c1O RMBMLYUFYBZPCX-XQARLGSBSA-N 0.000 claims description 4
- CXQWRCVTCMQVQX-LSDHHAIUSA-N (+)-taxifolin Chemical compound C1([C@@H]2[C@H](C(C3=C(O)C=C(O)C=C3O2)=O)O)=CC=C(O)C(O)=C1 CXQWRCVTCMQVQX-LSDHHAIUSA-N 0.000 claims description 3
- RMLYXMMBIZLGAQ-UHFFFAOYSA-N (-)-monatin Natural products C1=CC=C2C(CC(O)(CC(N)C(O)=O)C(O)=O)=CNC2=C1 RMLYXMMBIZLGAQ-UHFFFAOYSA-N 0.000 claims description 3
- RMLYXMMBIZLGAQ-HZMBPMFUSA-N (2s,4s)-4-amino-2-hydroxy-2-(1h-indol-3-ylmethyl)pentanedioic acid Chemical compound C1=CC=C2C(C[C@](O)(C[C@H](N)C(O)=O)C(O)=O)=CNC2=C1 RMLYXMMBIZLGAQ-HZMBPMFUSA-N 0.000 claims description 3
- QZOALWMSYRBZSA-PDSBIMDKSA-N (3r,5r,8r,9r,10r,13s,14r)-3-[(2r,3r,4s,5s,6r)-4,5-dihydroxy-6-(hydroxymethyl)-3-[(2s,3r,4r,5r,6s)-3,4,5-trihydroxy-6-methyloxan-2-yl]oxyoxan-2-yl]oxy-10,13-dimethyl-17-[(1s)-1-[(2r,5s,6r)-5-methyl-6-[(2s,3r,4r,5r,6s)-3,4,5-trihydroxy-6-methyloxan-2-yl]oxy Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@H]1C[C@H]2C(=O)C[C@@H]3[C@H]4CCC([C@]4(CC[C@H]3[C@@]2(C)CC1)C)[C@H](C)[C@@H]1O[C@H](O[C@H]2[C@@H]([C@H](O)[C@@H](O)[C@H](C)O2)O)[C@@H](C)CC1)[C@@H]1O[C@@H](C)[C@H](O)[C@@H](O)[C@H]1O QZOALWMSYRBZSA-PDSBIMDKSA-N 0.000 claims description 3
- PBILBHLAPJTJOT-UHFFFAOYSA-N 3S-phyllodulcin Natural products C1=C(O)C(OC)=CC=C1C1OC(=O)C2=C(O)C=CC=C2C1 PBILBHLAPJTJOT-UHFFFAOYSA-N 0.000 claims description 3
- 239000005715 Fructose Substances 0.000 claims description 3
- 229930091371 Fructose Natural products 0.000 claims description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 3
- 239000004378 Glycyrrhizin Substances 0.000 claims description 3
- SQUHHTBVTRBESD-UHFFFAOYSA-N Hexa-Ac-myo-Inositol Natural products CC(=O)OC1C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C1OC(C)=O SQUHHTBVTRBESD-UHFFFAOYSA-N 0.000 claims description 3
- 108050004114 Monellin Proteins 0.000 claims description 3
- QZOALWMSYRBZSA-UHFFFAOYSA-N Osladin Natural products C1CC(C)C(OC2C(C(O)C(O)C(C)O2)O)OC1C(C)C(C1(CCC2C3(C)CC4)C)CCC1C2CC(=O)C3CC4OC1OC(CO)C(O)C(O)C1OC1OC(C)C(O)C(O)C1O QZOALWMSYRBZSA-UHFFFAOYSA-N 0.000 claims description 3
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- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 3
- JOKKBOSZTVHKSH-UHFFFAOYSA-N baiyunoside Natural products CC12CCC(OC3C(C(O)C(O)C(CO)O3)OC3C(C(O)C(O)CO3)O)C(C)(C)C1CCC(C)=C2CCC=1C=COC=1 JOKKBOSZTVHKSH-UHFFFAOYSA-N 0.000 claims description 3
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- 108010010165 curculin Proteins 0.000 claims description 3
- LPLVUJXQOOQHMX-UHFFFAOYSA-N glycyrrhetinic acid glycoside Natural products C1CC(C2C(C3(CCC4(C)CCC(C)(CC4C3=CC2=O)C(O)=O)C)(C)CC2)(C)C2C(C)(C)C1OC1OC(C(O)=O)C(O)C(O)C1OC1OC(C(O)=O)C(O)C(O)C1O LPLVUJXQOOQHMX-UHFFFAOYSA-N 0.000 claims description 3
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Abstract
主要由单独的成分卡哈苡苷和莱鲍迪苷A的混合物组成的混合物,所述卡哈苡苷和莱鲍迪苷A以约1:1‑约4:1的卡哈苡苷与莱鲍迪苷A的比例提供。
Description
本发明涉及增强甜味的组合物和包含它们的口服消费组合物。本发明还涉及增强口服消费组合物的甜味的方法。
斯替维醇糖苷负责甜叶菊(stevia)植物(Stevia Rebaudiana,(Bertoni)Bertoni,菊科)的甜味。甜叶菊植物的叶包含至少10种斯替维醇糖苷。主要成分为具有天然丰度为约4-14%重量的卡哈苡苷(stevioside),然后是莱鲍迪苷(rebaudioside)A(典型地2-4%重量)和莱鲍迪苷C(或称作杜尔可苷(dulcoside)B,约1%)。其他次要的斯替维醇糖苷包括杜尔可苷A、莱鲍迪苷B、D、E和F、甜叶悬钩子苷(rubusoside)和甜菊醇B苷。叶中斯替维醇糖苷和各成分的总含量可以因其种类和栽培位置处条件的不同而改变,例如温度、纬度和收获时间。特别地可以通过天然杂交或遗传修饰富集丰富的各斯替维醇糖苷。
莱鲍迪苷A是最有效的甜味剂且被视为在所有斯替维醇糖苷中具有最佳的味道。实际上,在美国,它是第一种用于饮料和食品应用中的天然甜味剂。然而,尽管它一般被视为具有最期望的味道特性,但是这种材料仍然存在与其应用相关的不需要的或令人不愉快的被描述为逗留不去的甘草类苦味的余味。这在其食品和饮料应用方面仍然是问题。此外,正如同其他高效甜味剂一样,莱鲍迪苷A甚至在其以低水平用作甜味增强剂时缺乏直接的甜味、本体感(body)并且具有逗留不去的余味。
已经进行了众多工作来减少或消除与斯替维醇糖苷相关的令人不愉快的余味,并且就莱鲍迪苷A而言,目前的实践在于使莱鲍迪苷A与其他斯替维醇糖苷分离并且以高纯度形式使用它。令人遗憾的是,从甜叶菊植物提取物中得到高纯度形式的莱鲍迪苷A是复杂的、耗时的和昂贵的。
对提供甜味增强的组合物仍然存在需求,所述组合物能够具有基本上与莱鲍迪苷A类似或优于它的特性,但成本较低。
申请人以令人意外的方式解决了这一问题。
因此,本发明在第一个方面中提供了组合物,其包含卡哈苡苷和莱鲍迪苷A的混合物,其中卡哈苡苷与莱鲍迪苷A的比例为约1:1-约4:1,更具体地约2:1-3:1。
本发明涉及令人意外的如下发现:相对富含卡哈苡苷和相对含量低的莱鲍迪苷A的混合物可以以基本上与纯莱鲍迪苷A类似乃至优于它的方式增强甜味组合物的甜味。申请人在从事商品甜叶菊提取物的分级分离工作时取得了这种令人意外的发现。申请人生产了一种级分,制备它是为了品尝,并且令人意外地发现在接近糖溶液的甜味增强方面它至少与纯莱鲍迪苷A一样好乃至优于纯莱鲍迪苷A。另外,将香味特性评价为较少逗留不去且没有莱鲍迪苷A的甘草的苦味,它具有基本上与糖自身类似的特性。
在分析时,申请人发现这种级分包含卡哈苡苷和莱鲍迪苷A。令人意外地,这种级分相对地富含卡哈苡苷且相对地莱鲍迪苷A含量低。这一结果实际上令人意外地指出,文献中已知莱鲍迪苷A是迄今为止最有效力的斯替维醇糖苷甜味剂,一般将其视为具有最佳的味道特性,而卡哈苡苷所具有的效力远低于它且味道质量更差。另外的实验证实一定范围的可提供期望的糖样特性的混合物至少与莱鲍迪苷A的纯形式一样好乃至优于它。更具体地,发现本发明的混合物具有与莱鲍迪苷A基本上相同的甜味,但它们显示出比莱鲍迪苷A的更直接的印象、更少的甘草逗留不去的余味和远多于莱鲍迪苷A的单独的糖样特性。
卡哈苡苷和莱鲍迪苷A均为已知的甜味剂。此外,本领域中已知莱鲍迪苷A和卡哈苡苷的甜味增强特性(例如,参见美国专利US20100092638)。
然而,申请人认为任何现有技术中都没有涉及混合卡哈苡苷和莱鲍迪苷A对这些混合物的味道特性的作用的教导,特别是所述混合物的甜味增强效应。实际上,申请人认为当目前香料工业的焦点涉及得到和使用纯形式的莱鲍迪苷A时,考虑混合卡哈苡苷与莱鲍迪苷A以期待得到期望的效果是完全与直觉相反的。当在分离纯莱鲍迪苷A中遇到了困难和费用支出时,本领域技术人员怎么会考虑将其与一般被认为是效果更差的卡哈苡苷合并呢?
如果需要,则本发明混合物的用量至多可以为250ppm或更高。然而,在高于250ppm水平下,认为是与高水平的卡哈苡苷相关的苦味的直接味道开始变得显而易见。这些苦味余味的可接受性或其他特性在一定程度上取决于使用了所述混合物的消费组合物的性质。然而,优选在消费组合物中使用的混合物用量低于250ppm。
实际上,在高于250ppm水平下,我们的观察结果启示必须改变混合物中卡哈苡苷和莱鲍迪苷A的比例,使得后者的量更高且前者的量更低,如果准备找到作为甜味剂的任何应用,则上述比例是必不可少的。换句话说,当以250ppm或以上的水平使用所述混合物时,本发明混合物中成分的比例可能不适合。
优选本发明混合物的使用量为150ppm或更低,更具体地90ppm或更低,更具体地60ppm或更低,更具体地45ppm或更低,更具体地40ppm或更低,更具体地35ppm或更低。
特别优选这样的混合物用量,其中并不能品尝到它们的甜味和并非自身具有甜味,即优选在或接近甜度检测阈值下使用所述混合物。
莱鲍迪苷A和卡哈苡苷的甜度检测阈值在US20100092638中有讨论,将该文献引入本文参考。术语甜度检测阈值是本领域公知的且其讨论内容可以在US20100092638中找到。与本发明相关,它涉及未感觉到甜味时的混合物浓度。然而,混合物在其甜度检测阈值下可以对包含甜味剂的组合物发挥作用。
甜度检测阈值对所述混合物而言可能并非是绝对的,且可以依赖于存在的可以存在于包含所述混合物的组合物中其他成分或在消费者消费所述混合物过程中所经历的其他刺激物。此外,已知甜度检测阈值可以因个体与个体的不同有一定程度的改变。例如,一些个体能够检测到极低浓度的蔗糖甜味,例如在0.4%,而另一些个体仅可以检测到0.7%乃至更高的蔗糖甜味。因此,典型地使用能够检测到至少0.5%蔗糖或更低的甜味敏感性小组成员进行这种客观评价。作为一般性的事实,这种小组成员可以将1.00%蔗糖溶液分级为事实上缺乏甜味。因此,可以将样品的甜度检测阈值测定为样品与1.25%或更低蔗糖溶液、更具体地1.00%或更低蔗糖溶液等强度的浓度。甜味增强剂在或接近其检测阈时的浓度可以通过器官感觉递增技术便利和客观地测试,所述技术是感官分析领域众所周知的,其更完整地描述在US20100092638中。
在本发明的一个具体的实施方案中,所述混合物可以以甜度等同于1%蔗糖溶液的量使用。
本发明的混合物在以上文涉及的量且甚至在其甜度检测阈值使用时,可以发挥对甜味组合物的增强效应,与添加约1%蔗糖等效。
如果期望,则可以向本发明的混合物中添加另外的甜味增强剂。另外的甜味增强剂可以选自US20100092638中公开的那些,即三叶苷、橙皮素二氢查耳酮葡糖苷、柚苷二氢查耳酮、罗汉果苷V、罗汉果提取物、甜叶悬钩子苷、悬钩子提取物或其混合物。US20100092638除提出了所公开的这些材料外,还提出了在其甜度检测阈值或低于该甜度检测阈值下的应用水平,将该文献引入本文参考。
其他另外的甜味增强剂可以包括菝葜苷(glycyphyllin)、异罗汉果苷V(isomogroside V)、罗汉果苷IV、赛门苷I(siamenoside I)、新罗汉果苷、木库罗苷IIb(mukurozioside IIb)、(+)-hernandulcin、4β-hydroxyhernandulcin、白元参甙(baiyunoside)、糙苏甙I(phlomisoside I)、异株泻根甜味甙(bryodulcoside)、bryosidebryonoside、相思子三萜苷A-E(abrusosides A-E)、青钱柳甙A(cyclocarioside A)、青钱柳甙I(cyclocaryoside I)、albiziasaponins A-E、甘草皂苷(glycyrrhizin)、araboglycyrrhizin、巴西甘草甜素I-V(periandrins I-V)、蝶卡苷(pterocaryosides)A和B、奥斯拉津(osladin)、polypodosides A和B、telosmoside A8-18、甜茶内酯(phyllodulcin)、huangqioside E neoastilbin、莽那亭(monatin)、3-乙酰氧基-5,7-二羟基-4'-甲氧基黄烷酮、2R,3R-(+)-3-乙酰氧基-5,7,4'-三羟基黄烷酮、(2R,3R)-二氢槲皮素3-O-乙酸酯、二氢槲皮素3-O-乙酸酯4'-甲醚、甜味蛋白(brazzein)、仙茅甜蛋白(curculin)、马槟榔甜蛋白(mabinlin)、莫尼糖蛋白(monellin)、neoculin、潘塔亭(pentadin)、非洲竹芋甜素(thaumatin)或其组合。
上述举出的另外的甜味增强剂各自可以以在其甜度检测阈值左右的浓度使用。就三叶苷、橙皮素二氢查耳酮-4-β-葡糖苷(HDG)、柚苷二氢查耳酮、罗汉果苷V、异-罗汉果苷V、赛门苷I、罗汉果苷IV、新罗汉果苷、罗汉果提取物、甜叶悬钩子苷、悬钩子提取物和NHDC而言,甜度检测阈值分别为:三叶苷3-100ppm,HDG1-75ppm,柚苷二氢查耳酮2-60ppm,甜叶悬钩子苷1.4ppm-56ppm,悬钩子提取物2ppm-80ppm,罗汉果苷V0.4ppm-12.5ppm异-罗汉果苷V0.3-12ppm,赛门苷I0.2-10ppm,罗汉果提取物2-60ppm,NHDC1-5ppm。
可以将本发明的混合物添加到包含甜味剂的消费组合物中。
可以将该混合物添加到消费组合物中,以发挥甜味增强效应。可以将该混合物单独地添加到消费组合物中,或它可以构成可以添加到消费组合物中的香味组合物的组成部分。
除本发明的混合物外,香味组合物还可以包含一种或多种甜味剂、一种或多种另外的如上所述的甜味增强剂和任意的调味剂和其他常用于这种组合物中的标准成分,正如下文更完整地描述的。
本发明在其另一个方面中提供了消费组合物,其包含甜味剂和增强甜味的组合物,所述增强甜味的组合物包含卡哈苡苷和莱鲍迪苷A的混合物,其比例为约1:1-约4:1,更具体地约2:1-3:1,且其中所述混合物以如下浓度用于所述消费组合物中:250ppm或更低,更具体地150ppm或更低,90ppm或更低,更具体地60ppm或更低,更具体地45ppm或更低,更具体地40ppm或更低,更具体地35ppm或更低。
在本发明的一个实施方案中,所述消费组合物包含浓度在或近似甜度检测阈值的浓度的混合物,特别是这样一种水平,使得该混合物的甜度等同于1.25%或更低的蔗糖,更具体地甜度等同于1%蔗糖。
在所述消费组合物中使用的甜味剂可以选自蔗糖、果糖、葡萄糖、高果糖玉米糖浆、玉米糖浆、木糖、阿拉伯糖、鼠李糖、赤藓醇、木糖醇、甘露糖醇、山梨醇、肌醇、丁磺氨钾、阿司帕坦、纽甜、三氯蔗糖(sucralose)和糖精。
甜味剂的存在量可以占消费组合物重量的0.0001-15%。
本发明的消费组合物为固体或液体组合物,其消费目的为营养和愉快的至少一种。可以在消费前将其置于口腔中,或可以将其保持在口腔中一段时间,然后弃去。宽泛地,所述消费组合物包括、但不限于所有种类的食品、糖食、烘烤制品、糖果点心、乳制品和饮料。
糖食包括、但不限于:口香糖(包括糖化口香糖、无糖口香糖、功能性口香糖和泡泡糖)、夹心糖食、巧克力和其他巧克力糖食、含药糖食、脆性硬糖、片剂、软果糕、薄荷糖、标准薄荷糖、强力薄荷糖、软糖、硬糖、硬糖果、呼吸和口腔护理膜或条、拐杖糖、棒糖、粘糖、果冻、乳脂软糖、焦糖、硬和脆松糖、乳脂糖、太妃糖、甘草、胶糖、橡皮糖、豆形胶质软糖、奶油杏仁糖、微晶糖膏或一种或多种上述糖食的组合或掺入一种或多种上述糖食的可食用组合物。
烘烤制品包括、但不限于:夹心饼干(alfajores)、面包、包装/工业化面包、散装的/手工面包、面粉糕饼、蛋糕、包装/工业化蛋糕、散装的/手工蛋糕、饼干、巧克力糖皮饼干、三明治饼干、有馅饼干、加调味料的饼干和薄脆饼干、面包替代品。
糖果点心包括、但不限于:早点用谷物片、可即食(“rte”)谷物、家庭早点用谷物片、薄片、早餐食品、其他rte谷物、儿童早点用谷物片和热谷物。
乳制品包括、但不限于:冰淇淋、即兴消费的冰淇淋、单份牛奶冰淇淋、单份水冰淇淋、一包多件包装的牛奶冰淇淋、一包多件包装的水冰淇淋、带回家的冰淇淋、带回家的牛奶冰淇淋、冰淇淋甜点、散装冰淇淋、带回家的水冰淇淋、冷冻酸奶、手工冰淇淋、乳制品、乳品、新鲜/巴氏灭菌牛奶、全脂新鲜/巴氏灭菌牛奶、半脱脂新鲜/巴氏灭菌牛奶、保存期较长的/超高温奶、全脂保存期较长的/超高温奶、半脱脂保存期较长的/超高温奶、无脂保存期较长的/超高温奶、羊奶、炼乳/脱水奶、纯炼乳/脱水奶、加味的、功能性和其他炼乳、香味奶饮料、只有调味乳饮料乳制品、含果汁的香味奶饮料、豆浆、酸乳饮料、发酵奶饮料、咖啡白化剂、奶粉、香味奶粉饮料、奶油、酸奶、纯/天然酸奶、加味酸奶、加水果的酸奶、益生菌酸奶、饮用酸奶、定期饮用酸奶、益生菌饮用酸奶、冷冻点心和耐储存点心、基于乳品的点心、基于大豆的点心。
其他食品包括、但不限于:速冻小吃、甜和风味极佳的小吃、水果小吃、油煎土豆片/炸土豆片、膨化休闲食品、玉蜀黍饼/玉米片、玉米花、椒盐卷饼、坚果、其他甜和风味极佳的点心、小吃、低脂肪小饼干、早餐棒、能量棒、水果棒、其他小吃、膳食替代品、减肥产品、恢复性饮料、即食餐、罐头即食餐、冷冻即食食品、干燥好的饭、冷冻即食餐、混合方便饭、速冻比萨、冷冻比萨、汤、汤品罐头、汤粉、速溶汤粉、冷汤、超高温汤、冷冻汤、意面、罐装意面、干意面、冷冻/新鲜意面、面条、阳春面、方便面、杯装/碗装方便面、袋装方便面、油醋汁凉面、方便面、干燥食品、什锦点心、酱油、调料和调味品、草药和香料调味品、糊状食品、果酱和蜜饯、蜂蜜、巧克力酱、基于坚果的酱和基于发酵的粉酱。
饮料包括任意可饮用的液体或半液体,包括,例如:调味的水、软饮料、果汁饮料、基于咖啡的饮料、基于茶的饮料包括茶、红茶、绿茶、乌龙茶、凉茶、基于可可的饮料、基于果汁的饮料(包括水果和蔬菜)、基于奶的饮料、胶冻饮料、碳酸或非碳酸饮料、粉末饮料和酒精或非酒精饮料。
在制备上述举出的产品中,可以使用所有或任意标准的在这类产品中发现的成分,以本领域公认的用量使用。这种成分的实例包括(但绝不限于)溶剂和共溶剂、表面活性剂和乳化剂;粘度和流变调节剂;增稠剂和胶凝剂;防腐剂材料;色素、染料和着色物质;增量剂、填充剂和补剂;抵抗热和光的有害效应的稳定剂;填充剂、矫味剂和香味增强剂;加温剂;呼吸清新剂;口腔湿润剂;着色剂;酸化剂;缓冲剂和抗氧化剂。
适合的填充剂可以包括矿物佐剂,其作为填充剂和构造剂使用。适合的矿物佐剂包括碳酸钙、碳酸镁、氧化铝、氢氧化铝、硅酸铝、滑石粉、磷酸三钙、磷酸三钙等,它们作为填充剂和构造剂使用。
适用的其他的填充剂(载体、增充剂)包括单糖类、二糖类、多糖类、糖醇类、聚葡萄糖和麦芽糖糊精;矿物质例如碳酸钙、滑石粉、二氧化钛、磷酸二钙;及其组合。
填充剂改变了结构并且辅助加工。这种填充剂的实例包括硅酸镁和硅酸铝、粘土、氧化铝、滑石粉、二氧化钛、纤维素聚合物等。
调味剂的具体实例包括、但不限于:天然香料、人造香料、香料调味品、调味品等。典型的调味剂包括合成香料油和调味的芳香物质和/或油、含油树脂、精油、馏出物和来源于植物、叶、花、果实等的提取物或包含至少一种上述物质的组合。
香料油包括留兰香油、肉桂油、冬青油(水杨酸甲酯)、胡椒薄荷油、日本薄荷油、丁香油、桂花油、八角茴香油、桉叶油、百里香油、香柏叶油、肉豆蔻油、多香果、鼠尾草油、肉豆蔻、苦杏仁油和桂皮油;有用的增香剂包括人造、天然和合成水果香料,例如香草和柠檬油,包括柠檬、橙、酸橙、葡萄柚、yuzu、史达橘(sudachi)和水果香精包括苹果、梨、桃、葡萄、蓝莓、草莓、覆盆子、樱桃、李子、洋李、葡萄干、可乐、瓜拉那、橙花油、菠萝、杏子、香蕉、甜瓜、杏子、梅(ume)、樱桃、覆盆子、黑莓、热带水果、芒果、山竹果、石榴、番木瓜等。增香剂递送的另外的典型香精包括牛奶香精、黄油香精、干酪香精、奶油香精和酸奶香精;香草香精;茶或咖啡香精例如绿茶香精、乌龙茶香精、茶香精、可可香精、巧克力香精和咖啡香精;薄荷香精例如薄荷香精、留兰香香精和日本薄荷香精;香辣香精例如阿魏香精、香旱芹香精、大茴香香精、当归属香精、小茴香香精、多香果香精、肉桂香精、黄春菊香精、芥茉香精、小豆蔻香精、葛缕子香精、小茴香子香精、丁香香精、胡椒香精、芫荽子香精、黄樟香精、香旱芹菜香精、川花椒香精、紫苏香精、杜松子香精、姜香精、八角茴芹香精、辣根香精、百里香香精、龙艾香精、莳萝子香精、辣椒香精、肉豆蔻香精、罗勒香精、马郁兰香精、迷迭香香精、月桂叶香精和绿芥末(日本辣根)香精;坚果香精例如杏仁香精、榛子香精、坚果香精、花生香精、美洲山核桃香精、阿月浑子香精和胡桃香精;酒精香精例如葡萄酒香精、威士忌酒香精、白兰地酒香精、甜酒香精、杜松子酒香精和利口酒香精;花香精;和蔬菜香精例如洋葱香精、大蒜香精、甘蓝香精、胡萝卜香精、芹菜香精、香茹香精和蕃茄香精。
一般而言,可以使用任意的香料或食品添加剂,例如描述在National Academy ofSciences的Chemicals Used in Food Processing,出版物1274,63-258页中的那些。将该出版物引入本文参考。
还可以存在营养制品和药物。
适合的营养制品可以包括、但不限于草药和植物药例如芦荟、覆盆子、美洲地榆、金盏草、辣椒、黄春菊、猫爪草、紫锥花、大蒜、姜、银杏、白毛茛、各种人参、绿茶、瓜拉那、卡法椒、叶黄素、荨麻、西番莲、迷迭香、沙巴棕、黑点叶金丝桃、百里香和缬草。还包括矿物质补充剂例如钙、铜、碘、铁、镁、锰、钼、磷、锌和硒。其他营养制品可以包括果糖寡聚体、葡糖胺、葡萄籽提取物、可乐树提取物、瓜拉那、麻黄、菊糖、植物甾醇类、植物素、儿茶素、表儿茶精、表儿茶酸牻酸盐、表没食子酸儿茶素、表没食子儿茶素没食子酸酯、异黄酮类、卵磷脂、番茄红素、寡果糖、多酚、类黄酮、黄烷醇、黄酮醇和蚤草以及体重减轻剂例如吡啶甲酸铬和苯丙醇胺。典型的维生素和辅酶类包括水溶性或脂溶性维生素例如硫胺、核黄素、烟酸、吡哆醇、泛酸、生物素、叶酸、黄素、胆碱、肌醇和对氨基苯甲酸、肉碱、维生素C、维生素D及其类似物、维生素A和类胡萝卜素类、维a酸、维生素E、维生素K、维生素B6和维生素B12。可以使用包含至少一种上述营养制品的组合。
适合的药物可以包括口腔护理剂、咽喉护理剂、过敏反应缓解剂和一般的医疗护理剂。一般医疗化疗剂可以包括抗组胺药、减充血剂(拟效感神经药)、镇咳药(咳嗽抑制剂)、抗炎药、顺势治疗剂、祛痰药、麻醉药、缓和剂、止痛药、抗胆碱药、咽喉润滑剂、抗菌剂、抗病毒药、抗真菌药、抗酸药、止恶心药、化疗剂、利尿药、精神治疗药物、心血管药物、各种生物碱、轻泻剂、食欲抑制剂、ACE-抑制剂、止喘药、抗胆甾醇血药、抗抑郁药、抗腹泻制剂、抗高血压药、抗脂质剂、痤疮药物、氨基酸制剂、抗尿酸药、合成代谢制剂、食欲刺激药、骨代谢调节剂、避孕药、子宫内膜异位症处置剂、酶、勃起功能障碍疗法例如枸橼酸西地那非、致育药、胃肠病用药、顺势治疗药、激素、晕动病治疗剂、肌肉松弛药、骨质疏松症制剂、催产药、抗副交感神经药、拟副交感神经药、前列腺素类、呼吸药、镇静药、戒烟助剂例如溴隐亭或烟碱、颤动制剂、泌尿道药、抗溃疡病药、止吐药、升-和降糖药、甲状腺剂和抗甲状腺制剂、三部分组成的(terine)松弛药、红细胞生成药、粘液溶解药、DNA和遗传修饰药和营养补剂包括营养制品、微量营养物、维生素和辅酶类。除非另有指定,否则还包括药物的药学可接受的盐和前体药物。一些这些药物可以作为一种以上目的使用。可以使用上述类型的任选药物的组合。可以将对相同或不同症状具有活性的两种或多种药物一起组合使用。
其他适合和期望的添加剂描述在标准教科书中,例如“Handbook of IndustrialChemical Additives”,ed.M.和I.Ash,第2版,(Synapse2000)。
可以通过根据本领域众所周知的技术从甜叶菊植物中提取制备本发明的混合物。
一般而言,可以用水或醇(乙醇或甲醇)从甜叶菊植物叶中提取斯替维醇糖苷。首先将叶破碎成小片,然后用热水提取。通常将该操作重复至少2次。提取可以在室温下进行,但优选在升高的温度、至多95摄氏度下进行。提取时间可以在2-10小时,视提取条件而定。当用热水提取时,2-4小时足够。在过滤以除去植物残留物后,可以使该溶液通过吸附树脂柱。用去离子水洗涤后,可以用乙醇或甲醇或醇-水溶液从树脂上洗脱斯替维醇糖苷。然后过滤提取物,脱盐,浓缩,然后用活性炭或离子交换树脂脱色。可以对这种精制的溶液进行真空干燥或喷雾干燥,得到黄白色粉末,其具有的斯替维醇糖苷含量为95%或以上。
通过上述方法生成的斯替维醇糖苷的典型组合物由卡哈苡苷作为主要成分、其次是莱鲍迪苷A、莱鲍迪苷C、杜尔可苷A与其他次要的斯替维醇糖苷组成。
本发明的卡哈苡苷/莱鲍迪苷A混合物可以由本领域一般公知的斯替维醇糖苷混合物纯化方法生成。适合的方法的实例是反相色谱法。反相色谱法是指使用非极性固定相的任意色谱法,其中流动相溶质通过疏水性相互作用结合固定的正烷基烃。最常用的反向材料是十八烷基碳链(C18)键合的二氧化硅,然后是C-8键合的二氧化硅。还可以使用的其他固定相是基于聚苯乙烯二乙烯基苯聚合物的树脂,例如Dow AMBERCHROM 色谱级树脂或Mitsubishi Chemical合成吸附剂,例如DIAION HP-20。固定相通常由水和与水混溶的有机溶剂组成。最常用的有机溶剂是甲醇、乙腈、乙醇和异丙醇。洗脱可以是等度、梯度或逐步递增有机溶剂百分比的洗脱。通常将流动相的pH保持中性。
温度可以影响斯替维醇糖苷的洗脱时间。在本发明的一个具体的实施方案中,将温度保持恒定在30-60摄氏度范围内。可以通过在210nm的UV或蒸发激光散射检测器(ELSD)监测色谱分离,且由此可以合并包含期望的卡哈苡苷/莱鲍迪苷(rebaudisoside)A的混合物的级分。
通过这种色谱方法,可以生产期望的卡哈苡苷/莱鲍迪苷A的混合物,且可以除去次要的斯替维醇糖苷,例如莱鲍迪苷C和杜尔可苷A,它们可以贡献高于一定水平的苦味余味。
或者,还可以使用结晶方法由斯替维醇糖苷混合物生产本发明的卡哈苡苷/莱鲍迪苷A混合物。
在一个具体的实施方案中,将斯替维醇糖苷提取物在60-90摄氏度范围、在搅拌下溶于50-90%甲醇或乙醇-水1-3小时。在提取物完全溶解后,将该溶液保持在室温下过夜。过滤形成的沉淀,干燥。该沉淀可以包含80%以上的卡哈苡苷与少量莱鲍迪苷A和痕量莱鲍迪苷C(低于1%)。
可以向该沉淀中添加适量的莱鲍迪苷A或富含莱鲍迪苷A的混合物,以得到本发明的混合物。
生成卡哈苡苷/莱鲍迪苷A的混合物的具体实例如下文实施例1中所示。
然而,还可以通过混合所需比例的单一成分卡哈苡苷和莱鲍迪苷A便利地制备本发明的混合物。而与直觉相反的是混合有效力的高纯度形式的莱鲍迪苷A与卡哈苡苷,此时后者被视为效力较低,使用纯卡哈苡苷和莱鲍迪苷A生产主要由上述举出的比例范围内的这两种成分组成的混合物的优点在于使得可以通过混合单一成分确保的甜味增强效应保持恒定和可再现。
可以用于本发明混合物中的莱鲍迪苷A的纯度高于80%,更具体地高于90%,更具体地高于97%,更具体地高于99%。商购莱鲍迪苷A产品是本领域技术人员众所周知的且在本文中不再讨论其优点。
类似地,可以用于本发明混合物中的卡哈苡苷的纯度高于80%,更具体地高于90%,更具体地高于95%。此外,商购卡哈苡苷产品是本领域技术人员众所周知的且在本文中不再讨论其优点。
下文的一系列实施例用于示例本发明。
实施例1:
卡哈苡苷和莱鲍迪苷A混合物的制备
使用由Biotage制造的快速色谱系统纯化由Nutraceutical Corp.以KAL商标销售的商品斯替维醇糖苷提取物。所用的柱为C-1840+M且梯度步骤为如下所示的递增的水中的甲醇含量。流速为30mL/min。在210nm和254nm进行UV检测。将洗脱液采集入试管(各27mL)。
通过分析型HPLC分析色谱级分且由此合并。收集级分,在除去甲醇后冻干。1H NMR和HPLC分析显示合并的级分由3:1比例的卡哈苡苷和莱鲍迪苷A的混合物组成。
最初的品尝显示上述混合物具有更为直接的甜味,具有更丰满的本体感并且具有较少的逗留不去的特性。
实施例2:
卡哈苡苷/莱鲍迪苷A(3:1)和(2:1)与卡哈苡苷和莱鲍迪苷A的直接甜味比较
评价两种混合物卡哈苡苷/莱鲍迪苷A(3:1)和(2:1)与纯卡哈苡苷和莱鲍迪苷A比较的直接甜味。感官评价由5位有经验的品尝者进行。制备30ppm卡哈苡苷/莱鲍迪苷A(3:1)、(2:1)和莱鲍迪苷A的5%以上的蔗糖溶液的溶液与20、35、45、75ppm卡哈苡苷在5%蔗糖溶液中的溶液。在新鲜和室温下制备样品并且配对,在两者之间使用水冲洗。
经分级,卡哈苡苷/莱鲍迪苷A(3:1)具有最直接的甜味,然后是卡哈苡苷/莱鲍迪苷A(2:1)、莱鲍迪苷A、卡哈苡苷。将包含75ppm卡哈苡苷的样品分级为最甜,但不是最直接的甜味。将纯卡哈苡苷样品描述为延迟出现且缺乏直接的甜味。因此,卡哈苡苷和莱鲍迪苷A各自不能提供作为所述混合物应具有的期望的直接甜味、本体感、较少的逗留不去特性。
实施例3:
卡哈苡苷/莱鲍迪苷A(3:1)和(2:1)的甜味阈值测定
制备30、35、40和45ppm水平的卡哈苡苷/莱鲍迪苷A(3:1)和(2:1),并且由4位有经验的品尝者用水评价其与蔗糖溶液(0.5、1.0和1.5%蔗糖)的等强度。将样品和参比物配对,在两者之间用水冲洗口腔后品尝。
发现40-45ppm水平的卡哈苡苷/莱鲍迪苷A(3:1)和35-40ppm的卡哈苡苷/莱鲍迪苷A(2:1)与1%蔗糖接近,即甜味阈值水平。如下实施例4和5中所示测定在甜味阈值左右的确切的蔗糖等同水平。
实施例4:
30和45ppm卡哈苡苷/莱鲍迪苷A(3:1)的水溶液的分级测试,使用正式的感觉小组测定其蔗糖等强度。
使用分级法进行感官评价。在环境温度将样品随机制成20ml双盲等分部分(小组人员无法鉴别)。小组由20位甜味感觉受试者组成并且提供样品,在1个期限内重复2次。在品尝每种样品后,在环境温度用水充分冲洗口腔,然后品尝下一个样品。给小组人员提供0.5%、1.0%和1.5%蔗糖水溶液和分别为30和45ppm水溶液的2份卡哈苡苷/莱鲍迪苷A样品。要求受试者对样品在有关感觉的甜味方面从低到高分级。对30和45ppm卡哈苡苷/莱鲍迪苷A样品与0.5%、1.0%或1.5%蔗糖对比计算R-指数。
卡哈苡苷/莱鲍迪苷A(3:1),30ppm水溶液
低于临界值(37.76)的R-指数19.50%意味着30ppm卡哈苡苷/莱鲍迪苷A(3:1)样品比0.5%蔗糖更甜。高于临界值(62.24%)的66.62%或96.12%的R-指数意味着样品甜味显著低于1.0%或1.5%蔗糖。
通过内推,30ppm卡哈苡苷/莱鲍迪苷A(3:1)的甜度等同于约0.75%蔗糖。
卡哈苡苷/莱鲍迪苷A(3:1),45ppm
低于临界值(37.76)的R-指数1.94和19.94%意味着45ppm卡哈苡苷/莱鲍迪苷A(3:1)样品比0.5%和1.0%蔗糖溶液更甜。高于临界值(62.24%)的70.88%的R-指数意味着45ppm卡哈苡苷/莱鲍迪苷A(3:1)样品甜味显著低于1.5%蔗糖。
通过内推,45ppm卡哈苡苷/莱鲍迪苷A(3:1)的甜度等同于约1.25%蔗糖。
实施例5:
35和40ppm卡哈苡苷/莱鲍迪苷A(3:1)的水溶液的分级测试,使用正式的感觉小组测定其蔗糖等强度。
使用与实施例4中所述相同的方法进行感官评价。小组由20位甜味感觉受试者组成并且提供样品,在1个期限内重复2次。在品尝每种样品后,给小组人员提供20mL0.5%、1.0%和1.5%蔗糖水溶液和分别为35和40ppm水溶液的2份卡哈苡苷/莱鲍迪苷A(3:1)样品。要求受试者对样品在有关感觉的甜味方面从低到高分级。对35和40ppm卡哈苡苷/莱鲍迪苷A样品与0.5%、1.0%或1.5%蔗糖对比计算R-指数。
卡哈苡苷/莱鲍迪苷A(3:1),35ppm水溶液
低于临界值(37.76)的R-指数16.50%意味着35ppm卡哈苡苷/莱鲍迪苷A(3:1)样品比0.5%蔗糖更甜。在临界值之间(37.76-62.24%)的R-指数54.74%意味着35ppm卡哈苡苷/莱鲍迪苷A(3:1)样品与1.0%蔗糖甜味等同。高于临界值(62.24)的92.75%的R-指数意味着样品甜味显著低于1.5%蔗糖水溶液。
卡哈苡苷/莱鲍迪苷A(3:1),40ppm
低于临界值(37,76)的R-指数8.06和36.78%意味着40ppm卡哈苡苷/莱鲍迪苷A(3:1)样品比0.5%和1.0%蔗糖溶液更甜。高于临界值(62.24%)的86.13%的R-指数意味着样品40ppm卡哈苡苷/莱鲍迪苷A(3:1)样品甜味显著低于1.5%蔗糖。
通过内推,40ppm卡哈苡苷/莱鲍迪苷A(3:1)的甜度等同于约1.25%蔗糖。
实施例6:
使用正式感觉小组的35ppm卡哈苡苷/莱鲍迪苷A(3:1)在5.0%蔗糖溶液中的等强度
使用与实施例4中所述相同的方法进行感官评价。小组由20位甜味感觉受试者组成并且提供样品,在1个期限内重复2次。在品尝每种样品后,给小组人员提供20mL5.5%、6.0%、6.5%、7.0%、8.0%蔗糖溶液和相应地为35ppm卡哈苡苷/莱鲍迪苷A在5.0%蔗糖中的1份样品。要求受试者对样品在有关感觉的甜味方面从低到高分级。对35ppm卡哈苡苷/莱鲍迪苷A在5.0%蔗糖中的样品与6.0%、6.5%、7.0%或8.0%蔗糖对比计算R-指数。
35ppm卡哈苡苷/莱鲍迪苷A(3:1)在5%蔗糖中的甜味增强效应
低于临界值(37.76)的R-指数23.47%和31.91%意味着35ppm卡哈苡苷/莱鲍迪苷A(3:1)在5.0%蔗糖中的样品比6.0%和6.5%蔗糖更甜。在临界值之间(37.76-62.24%)的R-指数60.56%意味着与7.0%甜味等同。高于临界值(62.24)的91.56%的R-指数意味着样品甜味显著低于8.0%蔗糖水溶液。经测定35ppm卡哈苡苷/莱鲍迪苷A(3:1)水溶液与1.0%蔗糖甜味等同(实施例5)。经品尝在5.0%蔗糖中的35ppm卡哈苡苷/莱鲍迪苷A(3:1)甜味显著高于6%蔗糖,这是预计经品尝35ppm卡哈苡苷/莱鲍迪苷A(3:1)在5%蔗糖中的样品与之等同甜味的蔗糖浓度,推定仅有累加效应。然而,经测定35ppm卡哈苡苷/莱鲍迪苷A(3:1)的5%以上的蔗糖溶液与7%蔗糖溶液甜味等同。
因此,所述混合物还提供了与1.0%蔗糖等效,从而清楚地显示了甜味增强效应。
实施例7:
卡哈苡苷等强度
将2盎司样品各自以随机顺序提供给20位甜味感觉小组成员。在2次重复(1个期限中)中,要求小组成员给样品从最低甜味到最高甜味分级。对数据进行R-指数分析。
感觉30ppm卡哈苡苷比0.5%蔗糖水溶液甜且甜味显著低于1.0%和1.5%蔗糖水溶液(计算的R-指数值超过临界值,p<0.05)。根据这些结果通过内推确定,感觉30ppm卡哈苡苷与0.75%蔗糖甜味等同。
感觉40ppm卡哈苡苷比0.5%和1.0%蔗糖水溶液甜且甜味显著低于1.5%蔗糖水溶液(计算的R-指数值超过临界值,p<0.05)。根据这些结果通过内推推定,感觉40ppm卡哈苡苷与1.25%蔗糖甜味等同。感觉30ppm卡哈苡苷甜味显著低于40ppm卡哈苡苷水溶液(计算的R-指数值超过临界值,p<0.05)。
根据这些数据确定35ppm卡哈苡苷与1.0%蔗糖甜味等同。
实施例8:
35ppm卡哈苡苷在5%蔗糖溶液中的等强度
本试验的目的在于测定卡哈苡苷增强5%蔗糖溶液的甜味感觉的程度。
感觉5%蔗糖+卡哈苡苷的甜味明显高于5.0%和6.0%蔗糖且明显低于7.0%蔗糖(计算的R-指数值超过临界值,p<0.05)。从这些数据中通过内推衍生出感觉5%蔗糖+卡哈苡苷的甜度等同于6.5%蔗糖水溶液。正如我们在实施例7中观察到的,经证实35ppm卡哈苡苷的甜度等同于1.0%蔗糖水溶液。因此,35ppm卡哈苡苷的5%以上的蔗糖溶液又显示了与0.5%蔗糖等效,这种效果低于对本发明卡哈苡苷/莱鲍迪苷A混合物所观察到的增强效果。
实施例9:
莱鲍迪苷A等强度
在等强度研究中,发现30ppm莱鲍迪苷A与1%蔗糖强度等同。
本实施例检验了30ppm莱鲍迪苷A的5%以上蔗糖溶液的作用。
数据显示,感觉5%蔗糖+30ppm莱鲍迪苷A甜味明显高于5%蔗糖且明显低于7%蔗糖(计算的R-指数值超过临界值,p<0.05)。通过内推,5%蔗糖+30ppm莱鲍迪苷A的甜度等同于6.5%蔗糖。由于发现30ppm莱鲍迪苷A的甜度等同于1.0%蔗糖,所以当放置5%以上的蔗糖时,在增强效应方面等同于0.5%蔗糖,低于对本发明卡哈苡苷/莱鲍迪苷A混合物所观察到的增强效果。
Claims (12)
1.消费组合物,包含甜味剂和主要由单独的成分卡哈苡苷和莱鲍迪苷A组成的混合物,其中卡哈苡苷与莱鲍迪苷A的比例为2:1-3:1,并且其中所述混合物以45ppm-30ppm的量存在。
2.权利要求1的消费组合物,其中混合物为甜叶菊提取物的形式。
3.权利要求1的消费组合物,其中混合物通过以2:1-3:1的比例共同混合卡哈苡苷和莱鲍迪苷A而形成。
4.权利要求1-3任一项的消费组合物,其中在处于或接近其甜度检测阈值的浓度下添加所述混合物。
5.权利要求4的消费组合物,其中在甜度等同于低于1.25%蔗糖溶液、更具体地甜度等同于1%蔗糖溶液的浓度下添加所述混合物。
6.权利要求1的消费组合物,其中所述甜味剂选自由下列物质组成的组:蔗糖、果糖、葡萄糖、高果糖玉米糖浆、玉米糖浆、木糖、阿拉伯糖、鼠李糖、赤藓醇、木糖醇、甘露糖醇、山梨醇、肌醇、丁磺氨钾、阿司帕坦、纽甜、三氯蔗糖和糖精。
7.权利要求1的消费组合物,其中所述甜味剂以占该组合物重量0.0001%-15%的量存在。
8.权利要求1的消费组合物,包含一种或多种化合物,所述化合物选自三叶苷、橙皮素二氢查耳酮葡糖苷、柚苷二氢查耳酮、罗汉果苷V、罗汉果提取物、甜叶悬钩子苷、悬钩子提取物、菝葜苷、异罗汉果苷V、罗汉果苷IV、赛门苷I、新罗汉果苷、木库罗苷IIb、(+)-hernandulcin、4β-hydroxyhernandulcin、白元参甙、糙苏甙I、异株泻根甜味甙、bryosidebryonoside、相思子三萜苷A-E、青钱柳甙A、青钱柳甙I、albiziasaponins A-E、甘草皂苷、araboglycyrrhizin、巴西甘草甜素I-V、蝶卡苷A和B、奥斯拉津、polypodosides A和B、telosmoside A8-18、甜茶内酯、huangqioside E neoastilbin、莽那亭、3-乙酰氧基-5,7-二羟基-4'-甲氧基黄烷酮、2R,3R-(+)-3-乙酰氧基-5,7,4'-三羟基黄烷酮、(2R,3R)-二氢槲皮素3-O-乙酸酯、二氢槲皮素3-O-乙酸酯4'-甲醚、甜味蛋白、仙茅甜蛋白、马槟榔甜蛋白、莫尼糖蛋白、neoculin、潘塔亭、非洲竹芋甜素或其组合。
9.权利要求1-8任一项的消费组合物的增甜方法,包括向其中添加主要由单独的成分卡哈苡苷和莱鲍迪苷A组成的混合物的步骤,其中卡哈苡苷与莱鲍迪苷A的比例为2:1-3:1,其中所述混合物以45ppm-30ppm的量存在。
10.权利要求9的方法,其中在处于或接近其甜度检测阈值的浓度下添加所述混合物。
11.权利要求9-10任一项的方法,其中在甜度等同于低于1.25%蔗糖溶液的浓度下添加所述混合物。
12.权利要求9-10任一项的方法,其中在甜度等同于1%蔗糖溶液的浓度下添加所述混合物。
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GB201418897D0 (en) | 2014-10-23 | 2014-12-10 | Univ Hull | Methods and apparatus for the analysis of compounds |
GB201418893D0 (en) * | 2014-10-23 | 2014-12-10 | Univ Hull | Monolithic body |
EP3268487A1 (en) * | 2015-03-10 | 2018-01-17 | Rijksuniversiteit Groningen | Methods for the enzymatic modification of steviol glycosides, modified steviol glycosides obtainable thereby, and the use thereof as sweeteners |
CN115968996A (zh) * | 2016-12-30 | 2023-04-18 | 红牛有限公司 | 甜味组合物 |
PL3808190T3 (pl) * | 2016-12-30 | 2024-08-26 | Red Bull Gmbh | Kompozycje, zwłaszcza kompozycje słodzące |
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JP7003249B2 (ja) | 2017-10-23 | 2022-01-20 | シムライズ アーゲー | 芳香組成物 |
US20200221722A1 (en) * | 2019-01-15 | 2020-07-16 | Kween Foods LLC | Granola butter product and process of making a granola butter product |
EP4025071A1 (en) * | 2019-09-05 | 2022-07-13 | Firmenich SA | Flavanone derivatives and their use as sweetness enhancers |
WO2021130046A1 (en) * | 2019-12-23 | 2021-07-01 | Firmenich Sa | Triterpene glucuronides and their use as flavor modifiers |
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WO2011028671A1 (en) * | 2009-09-04 | 2011-03-10 | Redpoint Bio Corporation | Sweetness enhancers including rebaudioside a or d |
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US20140370177A1 (en) | 2014-12-18 |
JP6353364B2 (ja) | 2018-07-04 |
MX354411B (es) | 2018-03-05 |
CN104039166A (zh) | 2014-09-10 |
MX2014004694A (es) | 2014-05-28 |
JP2014530631A (ja) | 2014-11-20 |
BR112014009376A2 (pt) | 2017-04-18 |
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