CN113939197A - 含有布拉齐因的组合物 - Google Patents
含有布拉齐因的组合物 Download PDFInfo
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- CN113939197A CN113939197A CN202080039606.XA CN202080039606A CN113939197A CN 113939197 A CN113939197 A CN 113939197A CN 202080039606 A CN202080039606 A CN 202080039606A CN 113939197 A CN113939197 A CN 113939197A
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Classifications
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- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
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- 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
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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
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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
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- 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
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- 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
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- 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
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- C07—ORGANIC CHEMISTRY
- C07K—PEPTIDES
- C07K14/00—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof
- C07K14/415—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from plants
- C07K14/43—Sweetening agents, e.g. thaumatin, monellin
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- A23V2200/00—Function of food ingredients
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- A23V2200/132—Sugar replacer
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
披露了包含布拉齐因(或其类似物)的组合物,这些组合物包括甜味剂组合物、风味修饰组合物、甜味化的组合物、风味经修饰的组合物。还披露了改善可甜味化组合物如饮料的时间特征曲线、风味特征曲线和/或味道特征曲线的方法。
Description
相关申请的交叉引用
本申请要求于2019年4月1日提交的美国临时申请62/827,487的优先权,该临时申请通过引用以其全文并入本文。
发明领域
本文披露了甜味剂组合物、风味修饰组合物及其制备和使用方法。还披露了含有此类甜味剂组合物和/或风味修饰组合物的消费品(例如,饮料)。
发明背景
天然热量型糖,如蔗糖、果糖和葡萄糖,因其令人愉悦的味道而在饮料、食品、药物和口腔卫生/化妆品行业中大量使用。特别地,蔗糖赋予消费者偏爱的味道。虽然蔗糖提供了优越的甜度特征,但它是有热量的。虽然卡路里是正常身体功能所必需的,但某些消费者偏爱具有似糖味的替代性无卡路里或低卡路里甜味剂。已经引入无卡路里或低卡路里甜味剂以满足消费者需求。然而,此类甜味剂与不希望的味道特征相关。特别地,无卡路里或低卡路里甜味剂展现出不同于糖的时间特征曲线、最大响应、风味特征曲线、口感和/或适应行为。当用于消费品时,通常会检测到延迟的甜度起始、持久的甜余味、苦味、金属味、涩味、清凉味(cooling taste)和/或似甘草味。
因此,仍然需要开发降低卡路里的或无卡路里的甜味剂和甜味化的组合物,这些甜味剂和甜味化的组合物适合用于同样提供与蔗糖的时间和风味特征曲线类似的时间和风味特征曲线的消费品。
发明概述
本文披露了包含布拉齐因(brazzein)(或其类似物)的组合物,以及制造和使用这些组合物的方法。
在第一实施例中,披露了甜味剂组合物或风味修饰组合物,该甜味剂组合物或风味修饰组合物包含(i)布拉齐因(或其类似物)和(ii)至少一种甜菊醇糖苷或罗汉果苷。
在特定的实施例中,甜菊醇糖苷选自莱鲍迪苷(Rebaudioside)M(“Reb M”)、莱鲍迪苷A(“Reb A”)和A95。在特定的实施例中,罗汉果苷是赛门苷(siamenoside)I。
在第二实施例中,披露了甜味剂组合物或风味修饰组合物,该甜味剂组合物或风味修饰组合物包含(i)布拉齐因(或其类似物)和(ii)高果糖玉米糖浆(HFCS)。
在第三实施例中,提供了消费品(例如,饮料),该消费品包含(i)布拉齐因(或其类似物)和(ii)至少一种甜菊醇糖苷或HFCS。
在特定的实施例中,布拉齐因(或其类似物)以约1ppm与约50ppm之间的量存在。
在第三实施例中,披露了用于通过添加本文所披露的甜味剂组合物或风味修饰组合物,向消费品(例如,饮料或其他可摄取的消费品)赋予更似糖的时间特征曲线、风味特征曲线和/或味道特征曲线,从而提供具有更似糖的时间特征曲线、风味特征曲线和/或味道特征曲线的消费品的方法。
在一个实施例中,与未添加本文所披露的甜味剂组合物或风味修饰组合物的消费品相比,更似糖的时间特征曲线具有减少的甜度存留。
在另一个实施例中,与未添加本文所披露的甜味剂组合物或风味修饰组合物的消费品相比,更似糖的风味特征曲线具有改善的口感。在特定的实施例中,改善的口感是增加的醇厚度或浓郁味。
在另一个实施例中,与未添加本文所披露的甜味剂组合物或风味修饰组合物的消费品相比,更似糖的味道特征曲线具有减少的苦味。
该方法可以进一步包括添加其他甜味剂、添加剂、功能性成分及其组合。
本文所披露的组合物(例如,甜味剂组合物、风味修饰组合物、或包含该甜味剂组合物或风味修饰组合物的消费品)中使用的布拉齐因可以通过任何合适的手段(如体内或体外提取、化学合成)生产。
该一种或多种甜菊醇糖苷能以任何形式使用。在一个实施例中,甜菊醇糖苷存在于甜叶菊提取物中,其中该甜菊醇糖苷占该甜叶菊提取物按干重计的约5%至约100%。在另一个实施例中,甜菊醇糖苷存在于甜菊醇糖苷的混合物中,其中该甜菊醇糖苷占甜菊醇糖苷混合物按干重计的约5%至约100%。
本文所披露的组合物还可以含有一种或多种另外的甜味剂,包括例如天然甜味剂、高效甜味剂、碳水化合物甜味剂、合成甜味剂及其组合。
组合物还可以含有一种或多种添加剂,这些添加剂包括例如,碳水化合物、多元醇、氨基酸及其相应盐、聚氨基酸及其相应盐、糖酸及其相应盐、核苷酸、有机酸、无机酸、有机盐(包括有机酸盐和有机碱盐)、无机盐、苦化合物、调味剂和调味成分、涩化合物、蛋白质或蛋白质水解产物、表面活性剂、乳化剂、类黄酮、醇、聚合物、及其组合。
组合物还可以含有一种或多种功能性成分,例如像,皂苷、抗氧化剂、膳食纤维来源、脂肪酸、维生素、葡糖胺、矿物质、防腐剂、水合剂、益生菌、益生元、体重管理剂(weightmanagement agent)、骨质疏松症管理剂(osteoporosis management agent)、植物雌激素、长链伯脂肪族饱和醇、植物甾醇、及其组合。
所披露的消费品包括,例如药物组合物、可食用凝胶混合物和组合物、牙科组合物、食品、饮料和饮料产品。
在特定实施例中,披露了饮料,这些饮料含有本文所披露的甜味剂或风味修饰组合物。饮料含有形成其基础的液体基质,例如像去离子水、蒸馏水、反渗透水、碳处理水、纯化水、软化水、磷酸、磷酸盐缓冲液、柠檬酸、柠檬酸盐缓冲液和碳处理水。
还提供了含有本文所披露的甜味剂组合物或风味修饰组合物的低卡路里和零卡路里饮料。
还提供了包含本文所披露的甜味剂组合物或风味和/或味道修饰组合物的桌面(tabletop)甜味剂组合物。桌面组合物可以进一步包含至少一种膨胀剂、添加剂、抗结块剂、功能性成分、及其组合。
具体实施方式
定义
如本文所用,术语“类似物”是指不是相同的但是具有类似的功能特征或结构特征的分子。例如,多肽类似物保留了相应的天然存在的多肽的生物活性,同时相对于天然存在的多肽具有增强该类似物的功能的某些生物化学修饰。例如,与野生型多肽相比,修饰可以是一个或多个氨基酸的置换、缺失或插入。在一些实施例中,与野生型肽或其部分相比,类似物被置换、缺失或插入的氨基酸不超过10、9、8或7个。在一些实施例中,与野生型肽或其部分相比,类似物被置换、缺失或插入的氨基酸不超过6个。在一些实施例中,与野生型肽或其部分相比,类似物被置换、缺失或插入的氨基酸不超过5或4个。在一些实施例中,与野生型肽或其部分相比,类似物被置换、缺失或插入的氨基酸不超过3、2或1个。类似物可以包括非天然氨基酸。
如本文所用,术语“涩味”是指知觉收紧和上颚干燥,并且已知强度逐渐增强并且在重复暴露后越来越难以从口中清除。涩味是口中出现的干燥感觉,通常被解释为由于包覆和润滑口腔的唾液膜中的蛋白质沉淀而导致的润滑性丧失。涩味并不局限于口的特定区域,而是弥漫性的表面现象,其特征是丧失润滑。
如本文所用,术语“苦”或“苦味”是指在检测苦促味剂之后所得的知觉或味觉。以下属性可产生苦味:涩味、苦涩味、金属味、苦金属味以及异味、余味和不希望的味道,包括但不限于冻灼和纸板味和/或这些味道的任何组合。应注意,在本领域中,术语“异味”通常与“苦味”同义。物质的苦味可与奎宁的苦味阈值1进行比较。(Guyton,Arthur C.(1991)Textbook of Medical Physiology.[医学生理学教科书](第8版).Philadelphia:W.B.Saunders;McLaughlin S.,Margolskee R.F.(1994).“The Sense of Taste[味觉]”.American Scientist.[美国科学家]82(6):538-545)。如本文所述,可以使用一组受试者来测试苦味,或在体外,例如使用味觉受体细胞系。
如本文所用,术语“消费品”是指与人或动物的口接触的物质,包括被摄入口中并随后从口中排出的物质和被饮用、食用、吞咽或以其他方式摄取的物质,并且当在通常可接受的范围内使用时对人或动物食用是安全的。示例性消费品包括但不限于,药物组合物、可食用凝胶混合物和组合物、牙科组合物、食品(甜食、调味品、口香糖、谷物组合物、烘焙食品、乳制品、以及桌面甜味剂组合物)、饮料和饮料产品。消费品可以是甜味化的或未甜味化的。
如本文所用,术语“白利糖度(degrees Brix)”是指水溶液的糖含量。一个白利糖度是在100克的溶液中1克的蔗糖,并表示按重量百分比(%w/w)计的该溶液的强度。
如本文所用,术语“表达”是指在细胞内发生的转录和/或翻译过程。细胞中目的核酸序列的转录水平可以基于该细胞中存在的相应mRNA的量来确定。例如,从目的序列转录的mRNA可以通过RT-PCR或RNA印迹杂交进行定量(参见Sambrook等人,1999,同上)。由目的核酸编码的多肽可通过各种方法进行定量,例如通过ELISA、通过测定该多肽的生物活性、或通过采用独立于这种活性的测定(如蛋白质印迹或放射免疫测定)、使用识别并与该多肽结合的免疫球蛋白(参见Sambrook等人,1999,同上)。
如本文所用,术语“表达载体”是指提供在宿主细胞中表达所含一种或多种结构基因的所有必需元件的核酸。典型地,表达质粒包含原核质粒繁殖单元,例如对于大肠杆菌而言,该原核质粒繁殖单元包含复制起点和选择性标志物、真核选择标志物、以及用于表达一种或多种目的结构基因的一个或多个表达盒,每个表达盒包含启动子、结构基因和包括聚腺苷酸化信号的转录终止子。基因表达通常置于启动子的控制下,并且这种结构基因被称为与启动子“可操作地连接”。类似地,如果调控元件调节核心启动子的活性,那么该调控元件和该核心启动子是可操作地连接的。
如本文所用,术语“风味”或“风味特征”是指味道、气味(香气)和/或质地的组分的感官知觉。组合物的风味特征曲线是所展现的所有味道属性的相对强度的定量特征曲线。此类特征曲线通常被绘制为直方图或雷达标图。在某些实施例中,风味特征曲线包含有助于受试者的感官体验的一种或多种风味。在某些实施例中,修饰、改变或变化风味特征曲线中的刺激物的组合可以改变受试者的感官体验。
如本文所用,术语“风味修饰组合物”是指在被施用的受试者中调节(包括增强、倍增、增效、减少、抑制或诱导)天然或合成促味剂、调味剂、味道特征曲线、风味特征曲线和/或质地特征曲线的味道、气味、风味和/或质地的组合物。
如本文所用,术语“高强度甜味剂”是指是指比蔗糖甜许多倍(例如,比蔗糖甜20倍及以上、30倍及以上、50倍及以上或100倍)的任何合成或半合成的甜味剂或在自然界中发现的甜味剂。
如本文所用,术语“等甜”是指具有等效甜度的组合物。总体上,典型地参考蔗糖溶液测量给定组合物的甜度。参见“A Systematic Study of Concentration-ResponseRelationships of Sweeteners[甜味剂的浓度-响应关系的系统研究]”,G.E.DuBois,D.E.Walters,S.S.Schiffman,Z.S.Warwick,B.J.Booth,S.D.Pecore,K.Gibes,B.T.Carr和L.M.Brands,Sweeteners:Discovery,Molecular Design and Chemoreception[甜味剂:发现、分子设计和化学感应],D.E.Walters,F.T.Orthoefer和G.E.DuBois编辑,AmericanChemical Society[美国化学学会],Washington,D.C.[华盛顿哥伦比亚特区](1991),第261-276页。
如本文所用,术语“口感”是指当组合物接触口腔和表面时感受到的消费品的感官和触觉特性。感官和触觉特性包括质地、厚度、稠度和醇厚度。
如本文所用,术语“感官”或“感官特征”是指在食用消费品(例如,食品或饮料)时由五种感官感知的感觉。因此,感官质量涉及消费品的味道和香气以及颜色和质地。感官特性是主观的,其影响因人而异。这些感官特性可以例如由具有必要感官技能的受过训练或未受过训练的个体组成的小组来评估。分析方法可以包括,例如,区分/差异和描述性分析。在某些实施例中,大多数接受测试的个体都能体验到感官特性或其中的改善。
如本文所用,术语“ppm”意指百万分率并且是重量相对参数。百万分率是微克/克,使得以10ppm存在的组分是以10微克特定组分/1克聚集体混合物存在的。
如本文所用,术语“纯度”是指基本上或本质上不含在其天然状态下发现的通常伴随化合物的组分的物质。纯度和同质性典型地使用分析化学技术来确定。特别地,在一个实施例中,化合物为至少85%纯的、更优选地至少90%纯的、更优选地至少95%纯的、以及最优选地至少99%纯的。在另一个实施例中,化合物为至少90%纯的、至少91%纯的、至少92%纯的、至少93%纯的、至少95%纯的、至少95%纯的、至少96%纯的、至少97%纯的、至少98%纯的或至少99%纯的。
如本文所用,“感官体验”是指受试者对味道、味道特征曲线、风味、风味特征曲线或质地特征曲线的感官知觉。
如本文所用,术语“酸”或“酸味”是指检测酸度的味道。它是由氢原子、或离子造成的。食物中存在的原子越多,其味道就越酸。物质的酸味是相对于稀盐酸来评定的,稀盐酸的酸味指数为1。相比之下,酒石酸的酸味指数为0.7,柠檬酸的指数为0.46,并且碳酸的指数为0.06。酸味的减少可以表示为酸味抑制的百分比。在一个实施例中,本发明的味道修饰组合物相对于不含味道修饰组合物的消费品将消费品(例如,饮料)的酸味降低至少约5%、至少约10%、至少约15%、至少约20%或至少约25%或更多。
如本文所用,术语“一种或多种甜菊醇糖苷”是指甜菊醇的糖苷,包括但不限于:天然存在的甜菊醇糖苷,例如莱鲍迪苷A(Reb A)、莱鲍迪苷B(Reb B)、莱鲍迪苷C(Reb C)、莱鲍迪苷D(Reb D)、莱鲍迪苷E(Reb E)、莱鲍迪苷F(Reb F)、莱鲍迪苷G(Reb G)、莱鲍迪苷H(Reb H)、莱鲍迪苷I(Reb I)、莱鲍迪苷J(Reb J)、莱鲍迪苷K(Reb K)、莱鲍迪苷L(Reb L)、莱鲍迪苷M(Reb M)、莱鲍迪苷N(Reb N)、莱鲍迪苷O(Reb O)、莱鲍迪苷Q(Reb Q)、莱鲍迪苷R(Reb R)、莱鲍迪苷S(Reb S)、莱鲍迪苷T(Reb T)、莱鲍迪苷U(Reb U)、莱鲍迪苷V(Reb V)、莱鲍迪苷W(Reb W)、莱鲍迪苷Y(Reb Y)、甜菊苷、甜菊双糖苷、杜克苷(Dulcoside)A和甜叶悬钩子苷等,或合成或生物合成的甜菊醇糖苷,例如酶促糖基化甜菊醇糖苷、来自通过生物催化剂生物转化甜菊醇糖苷的甜菊醇糖苷产物、来自能够从头合成甜菊醇糖苷的重组微生物宿主发酵的甜菊醇糖苷,及其组合。在特定的实施例中,甜菊醇糖苷是莱鲍迪苷类似物。在甜度方面,甜菊醇糖苷比蔗糖甜40至300倍,并且还具有热稳定、pH稳定和不发酵的特征。
如本文所用,术语“蔗糖等效值”是指非蔗糖组合物相对于蔗糖参考物的甜度。典型地,对味道专家组成员进行培训以检测含有1%-15%之间的蔗糖(w/v)的参考蔗糖溶液的甜度。然后在一系列稀释度下品尝其他非蔗糖甜味剂,以确定与给定百分比的蔗糖参考物一样甜(即等甜)的非蔗糖甜味剂的浓度。
术语“似糖特征”是指与蔗糖的特征类似的任何特征,并且包括但不限于,最大响应、风味特征曲线、味道特征曲线、时间特征曲线、适应行为、口感、浓度/响应函数、促味剂/和风味/甜味相互作用、空间模式选择性、以及温度效应。这些特征是其中蔗糖的味道不同于其他化合物的味道的方面。如本文所用,术语“甜味剂组合物”意指含有至少一种甜组分与至少一种其他物质例如像另一种甜味剂或添加剂的组合的组合物。
如本文所用,术语“可甜味化组合物”意指与人或动物的口接触的物质,包括被摄入口中并随后从口中排出的物质和被饮用、食用、吞咽或以其他方式摄取的物质,并且当在通常可接受的范围内使用时对人或动物食用是安全的。例如,不具有甜味剂组分的饮料是一类可甜味化组合物。可以将包含Reb X和赤藓糖醇的甜味剂组合物添加到未甜味化的饮料中,从而提供甜味化的饮料。在另一个实例中,含有Reb M或Reb A的饮料是一类可甜味化组合物。可以将包含布拉齐因的甜味剂组合物添加到该含有Reb M或Reb A的饮料中,从而提供甜味化的饮料。
如本文所用,术语“甜味化的组合物”意指含有可甜味化组合物和甜味剂或甜味剂组合物的物质。
如本文通常使用的术语“甜度识别阈值浓度”是可被人类味觉感知到的甜化合物的最低已知浓度,典型地约1.0%蔗糖等效值(1.0%SE)。通过给定增强剂在给定饮料基质中直到大于1.0%蔗糖等效值的渐增浓度的味道测试,可以容易地确定甜度识别阈值浓度。提供约1.0%的蔗糖等效值的浓度被视为甜度识别阈值。
如本文所用,术语“协同作用”是指物质或化合物的组合产生的活性(化学的和/或生物的)高于其各自活性总和的情况。在一个实施例中,该活性是甜度。
如本文所用,术语“味道”是指由受试者味蕾中受体细胞的激活或抑制引起的感觉或知觉。味蕾能够通过检测不同分子或离子的相互作用来区分不同的味道。味道被认为包括甜、酸、咸、苦(所谓的“基本味道”)以及浓厚味和鲜味。
如本文所用,“质地特征曲线”或“口感”是指组合物在口中的物理和化学相互作用。组合物的质地特征曲线可以包括一种或多种质地,例如像,但不限于,美味、润滑、光滑、涩味、硬度、粘结性、黏性、弹性、粘性、脆性、咀嚼性、胶黏性、水份含量、砂砾感、平滑性、油性和油腻性。在某些实施例中,质地特征曲线可以包含强度相同或不同的一种或多种质地特征。
甜味剂组合物/风味修饰组合物
本文披露了在每种情况下,含有布拉齐因(或其类似物)的甜味剂组合物和风味修饰组合物。在某些实施例中,甜味剂组合物和风味修饰组合物改变(例如,改善)食用该甜味剂组合物和风味修饰组合物的受试者的一种或多种感官体验。
风味修饰组合物可以修饰(例如,增强、抑制或改变)给定组合物(例如消费品)的味道、香气和/或质地。在特定的实施例中,风味修饰组合物修饰(例如,增强、抑制或改变)一种或多种特定味道。在另一个实施例中,风味修饰组合物修饰(例如,增强、抑制或改变)给定质地。在某些实施例中,风味修饰组合物修饰(例如,增强、抑制或改变)一种或多种给定味道、以及质地。
风味修饰组合物可以是甜味化的或未甜味化的。因此,在一些实施例中,添加风味修饰组合物既可以起到添加风味修饰剂的作用,也可以进一步为选择用于味道调节的组合物提供甜度。添加甜味化的风味修饰组合物可用于添加另一甜味化组合物的补充或替代。
本文所披露的甜味剂组合物和风味修饰组合物含有布拉齐因、变体或其类似物。在某些实施例中,布拉齐因(或其类似物)是甜味剂组合物或风味修饰组合物中唯一的甜味组分。在某些实施例中,甜味剂组合物或风味修饰组合物进一步包含一种或多种另外的甜味组分。在特定的实施例中,该一种或多种甜味组分包括甜菊醇糖苷(例如,Reb M、Reb A)和HFCS。
布拉齐因是小的甜味蛋白,最初从西非植物Baillon伯拉氏瘤药树(Pentadiplandra brazzeana)的果实中分离出来。(Ming D等人,FEBS Lett.[欧洲生物化学学会联盟通讯](1994)355:106-108)。它是分子量为6.5kd的单体蛋白。作为Csβα折叠家族的成员,它含有四个二硫键,这些二硫键使其结构具有高度的热和pH稳定性。特别地,在2.5-8的pH范围内,在98℃下孵育2h并在80℃下孵育4.5h后,布拉齐因的甜味仍然存在。它也是水溶性的(>50mg/mL)。它是高可溶性蛋白(大于50g/L),等电点为5.4
尽管只有两种形式存在于成熟的果实中,但已知有至少三种形式的蛋白质。主要形式(pGlu-布拉齐因)(约80%)在其N末端含有焦谷氨酸(pGlu)残基,并且次要形式(des-pGlu1-布拉齐因,通常称为“布拉齐因”)(约20%)缺少该残基。
野生型布拉齐因(次要形式)的53-氨基酸序列显示在SEQ ID NO:1中。本文所披露的组合物可以含有野生型布拉齐因或天然存在的变体或其重组类似物。
次要形式的甜度几乎是主要形式的两倍。特别地,布拉齐因的效力为蔗糖的约500至2000倍。与另一种甜味蛋白质索马甜(thaumatin)的味道相比,它的味道更类似于蔗糖。在特定的实施例中,本文所披露的甜味剂组合物或风味修饰组合物包含野生型布拉齐因的次要形式。
布拉齐因被认为参与了与人类甜味受体、异二聚体G蛋白偶联的受体的多点结合相互作用,该异二聚体G蛋白偶联的受体由1型味觉受体2(T1R2)和1型味觉受体3(T1R3)亚基构成。(Assadi-Porter FM,等人,J Mol.Bio.[分子生物学杂志](2010)14;398(4):584-99)。布拉齐因结合位点与蔗糖结合位点不同。
在特定的实施例中,本文所披露的甜味剂组合物和风味修饰组合物包含布拉齐因类似物。在一个实施例中,布拉齐因类似物与野生型布拉齐因在至少一个氨基酸位置处不同,更特别地,在一个、两个、三个或更多个氨基酸位置处不同。在特定的实施例中,布拉齐因类似物的野生型氨基酸序列在位点1(环状残基R43)、位点2(N末端和C末端区域/残基E36和环状33)或位点3(环状残基9-19)处是保守的。在特定的实施例中,布拉齐因类似物选自包括以下的组:Asp40Ala、Asp40Ly、Glu41Ala、Lys42Ala。Asp50Lys、Tyr54Trp、Asp29Ala/Glu41Lys、Asp29Asn/Glu41Lys、Asp29Lys/Glu41Lys。
在一个实施例中,本文所披露的甜味剂组合物和风味修饰组合物包含甜度等于或大于野生型布拉齐因的布拉齐因类似物。
在一个实施例中,本文所披露的甜味剂组合物和风味修饰组合物包含稳定性等于或大于野生型布拉齐因的布拉齐因类似物。
适合用于在本文所披露的组合物(例如,甜味剂组合物、风味和/或味道修饰组合物、消费品)中使用的布拉齐因(或其类似物)能以任何合适的方式生产。代表性的生产方法包括提取、化学合成(即,固态合成)或重组生产(即,体内生产或体外生产)。
在一个实施例中,本文所披露的组合物中使用的布拉齐因是从Baillon伯拉氏瘤药树的可食用果实中分离出来的,例如WO 97/94/19467中所述。在果皮和种子之间的果肉中,布拉齐因的含量在约大约0.2%-0.05%(按重量计)之间。
在另一个实施例中,体内生产本文所披露的组合物中使用的布拉齐因(或其类似物)。在一个实施例中,将从伯拉氏瘤药树果实中分离出来的布拉齐因(或其类似物)的次要形式的核酸编码序列(任选地经优化的)引入合适的载体中,然后将其克隆到适当的生长系统/环境中的宿主细胞中,从而以重组方式表达蛋白质。在一个实施例中,宿主细胞是原核细胞或真核细胞。
在某些实施例中,布拉齐因(或其类似物)在无细胞系统中生产,即体外合成。无细胞系统是能够将多核苷酸翻译成不在完整细胞中发生的肽、多肽和/或蛋白质的系统。可用于生产用于在本文所述的组合物中使用的布拉齐因的无细胞系统包括但不限于来自真核、原核和/或病毒来源的蛋白质表达组分。例如,如本文所用,无细胞系统可以包括源于哺乳动物和/或细菌裂解物的哺乳动物和/或细菌蛋白表达系统。
在某些实施例中,重组布拉齐因由转基因哺乳动物产生,即在乳汁中产生。
在某些实施例中,布拉齐因(或其类似物)可以表示为融合蛋白。在特定的实施例中,融合蛋白包含布拉齐因和融合标签,如亲和标签(例如,His标签)或溶解度增强标签(例如,GST标签)。
布拉齐因(或其类似物)的表达可以是稳定的或瞬时的。在稳定的表达系统中,外源DNA被整合到染色体中,或作为附加体(独立的核DNA片段)并传递给宿主细胞的后代。
在基于细胞的系统中,蛋白质纯化过程的第一步是通过裂解或打开细胞,从细胞中提取蛋白质。可以使用任何合适的细胞裂解方法,例如,机械破坏、化学分解、冻融循环或酶消化。然后可以通过任何合适的蛋白质纯化方法纯化蛋白质,例如,亲和色谱法、离子交换色谱法、过滤、电泳、疏水相互作用色谱法、凝胶过滤色谱法、反相色谱法、伴刀豆球蛋白A色谱法、色谱聚焦和示差沉淀或溶解。
布拉齐因(或其类似物)的体内生产的产率可能有所变化。在特定的实施例中,布拉齐因占总细胞蛋白的至少约1%。在特定的实施例中,布拉齐因占总细胞蛋白的约1%与约5%之间。在另一个实施例中,布拉齐因占总细胞蛋白的约5%与约10%之间。在另一个实施例中,布拉齐因占总细胞蛋白的10%与约20%之间。在某些实施例中,布拉齐因占总细胞蛋白的超过20%。
在另一个特定实施例中,纯化布拉齐因以提供约1mg/mL与约200mg/mL之间的产率,更特别地,约20mg/mL与约180mg/mL之间、约40mg/mL与约160mg/mL之间、约60mg/mL与约140mg/mL之间或约80mg/mL与约120mg/mL之间的产率。在一个实施例中,纯化布拉齐因以提供约25mg/mL、约50mg/mL、约75mg/mL、约100mg/mL、约125mg/mL、约150mg/mL、约175mg/mL、或约200mg/L或更高的产率。任选地,布拉齐因作为融合蛋白产生,该融合蛋白进一步包含标签,并且上述产率反映了标签的纯化和去除二者。
在特定的实施例中,布拉齐因(或其类似物)是基本上纯的。在一个实施例中,布拉齐因(或其类似物)为至少约80%纯的、至少约85%纯的、至少约90%纯的、至少约95%纯的或至少约99%纯的。在另一个实施例中,布拉齐因(或其类似物)为约90%、约91%、约92%、约93%、约94%、约95%、约96%、约97%、约98%或约99%纯的。
在特定的实施例中,本文所披露的组合物中使用的布拉齐因(或其类似物)是在酵母表达系统(即酵母衍生的布拉齐因或其类似物)中产生的,例如,在克鲁维酵母属(Kluyveromyces)(例如,乳酸克鲁维酵母(K.lactis))、乳球菌属(Lactococcus)(例如,乳酸乳球菌(L.lactis))、乳杆菌属(Lactobacillus)、酵母属(Saccharomyces)(例如,酿酒酵母(S.cerevisiae))、巴斯德酵母属(Pischia)(例如,巴斯德毕赤酵母(P.pastoris))、汉逊酵母属(Hansenula)(例如,多形汉逊酵母(H.polymorpha))或耶氏酵母属(Yarrowia)(例如,解脂耶氏酵母(Y.lipolytica))中产生。
在另一个特定实施例中,本文所披露的组合物中使用的布拉齐因(或其类似物)是在细菌表达系统中产生的(即源于细菌的布拉齐因或其类似物),例如,在大肠杆菌(Escherichia coli)或枯草芽孢杆菌(bacillus subtilis)中。在一个实施例中,布拉齐因(或其类似物)不是在大肠杆菌中产生的。
在另一个特定实施例中,本文所披露的组合物中使用的布拉齐因(或其类似物)是在昆虫表达系统中产生的(即源于昆虫的布拉齐因或其类似物),例如,在杆状病毒感染的或未裂解的昆虫细胞(例如,sf9、Sf21)中。
在另一个实施例中,本文所披露的组合物中使用的布拉齐因(或其类似物)是在真菌表达系统中产生的(即源于真菌的布拉齐因或其类似物),例如,在金孢子菌属(Chrysosporium)、梭孢壳属(Thielavia)、踝节菌属(Talaromyces)、嗜热霉属(Thermomyces)或热子囊菌属(Thermoascus)中。
在另一个实施例中,布拉齐因(或其类似物)是在藻类表达系统中产生的(即源于藻类的布拉齐因或其类似物)。
在另一个实施例中,布拉齐因(或其类似物)是在植物表达系统中产生的(即源于植物的布拉齐因或其类似物),例如,在玉蜀黍、烟草、马铃薯、草莓或甘蔗中。在一个实施例中,植物表达系统是植物细胞培养表达系统。
在特定的实施例中,布拉齐因(或其类似物)是在玉蜀黍,并且更具体地,玉蜀黍的种子中产生的。根据该实施例,布拉齐因(或其类似物)可用作含有布拉齐因的胚芽粉。
在又另一个实施例中,布拉齐因(或其类似物)是在哺乳动物表达系统中产生的(即源于哺乳动物的布拉齐因或其类似物),例如,在中国仓鼠卵巢(CHO)细胞、人胚肾(HEK)、COS和幼仓鼠肾(BHK)细胞中产生。
可替代地,本文所披露的组合物中使用的布拉齐因(或其类似物)可以在体外使用无细胞表达系统(如大肠杆菌S30提取物)进行生产。
本文所披露的甜味剂组合物和风味修饰组合物中布拉齐因(或其类似物)的量可以变化。在一个实施例中,布拉齐因(或其类似物)高于其甜度阈值浓度而存在。
在一个实施例中,当甜味剂组合物或风味修饰组合物单独或与存在于甜味剂组合物或风味修饰组合物中的一种或多种另外的甜味组分(例如,甜菊醇糖苷,HFCS)组合添加到消费品(例如,饮料)中时(即,在将此类组合物添加到消费品之前),布拉齐因(或其类似物)以任何量存在于甜味剂组合物或风味修饰组合物中以赋予所希望的甜度。
在特定的实施例中,消费品的所希望的甜度与蔗糖甜味化的消费品等甜,该蔗糖甜味化的消费品具有从至少约8白利糖度起的甜度,例如像,约9白利糖度、约10白利糖度、约11白利糖度、约12白利糖度、约13白利糖度、约14白利糖度或约15白利糖度。
在另一个实施例中,消费品的所希望的甜度与蔗糖甜味化的消费品等甜,该蔗糖甜味化的消费品具有从约10白利糖度至约15白利糖度的甜度,例如像,从约10白利糖度至约14白利糖度、从约10白利糖度至约13白利糖度、从约10白利糖度至约12白利糖度、从约10白利糖度至约11白利糖度、从约11白利糖度至约15白利糖度、从约11白利糖度至约14白利糖度、从约11白利糖度至约13白利糖度、从约11白利糖度至约12白利糖度、从约12白利糖度至约15白利糖度、从约12白利糖度至约14白利糖度、从约12白利糖度至约13白利糖度、从约13白利糖度至约15白利糖度、从约13白利糖度至约14白利糖度以及从约14白利糖度至约15白利糖度。
在一个实施例中,单独或与存在于甜味剂组合物或风味修饰组合物中的一种或多种另外的甜味组分(例如甜菊醇糖苷,HFCS)组合(即,在将此类组合物添加到消费品之前)时,布拉齐因(或其类似物)以将其添加到的消费品的甜度增强约1.0%(w/v)蔗糖等效值(SE)或更高的量存在于甜味剂组合物或风味修饰组合物中。
在特定的实施例中,单独或与存在于甜味剂组合物或风味修饰组合物中的一种或多种另外的甜味组分(例如,甜菊醇糖苷,HFCS)组合(即,在将此类组合物添加到消费品之前)时,布拉齐因(或其类似物)以一定量存在于甜味剂组合物中,该量将其添加到的消费品的甜度增强从约1.0%至约3.0%(w/v)蔗糖等效值(SE),例如像,约1.1%、约1.2%、约1.3%、约1.4%、约1.5%、约1.6%、约1.7%、约1.8%、约1.9%、约2.0%、约2.1%、约2.2%、约2.3%、约2.4%、约2.5%、约2.6%、约2.7%、约2.8%、约2.9%或约3.0%蔗糖等效值。
在另一个特定实施例中,单独或与存在于甜味剂组合物或风味修饰组合物中的一种或多种另外的甜味组分(例如甜菊醇糖苷,HFCS)组合(即,在将此类组合物添加到消费品之前)时,布拉齐因(或其类似物)以一定量存在于甜味剂组合物或风味修饰组合物中,该量将其添加到的消费品的甜度增强约3.0%至约5%(w/v)蔗糖等效值(SE),例如,约3.1%、约3.2%、约3.3%、约3.4%、约3.5%、约3.6%、约3.7%、约3.8%、约3.9%、约4.0%、约4.1%、约4.2%、约4.3%、约4.4%、约4.5%、约4.6%、约4.7%、约4.8%、约4.9%或约5.0%。
给定组合物的甜度通常参考蔗糖溶液来测量。通常参见“A Systematic Study ofConcentration-Response Relationships of Sweeteners[甜味剂的浓度-响应关系的系统研究],”G.E.DuBois,D.E.Walters,S.S.Schiffman,Z.S.Warwick,B.J.Booth,S.D.Pecore,K.Gibes,B.T.Carr,以及L.M.Brands,在Sweeteners:Discovery,MolecularDesign and Chemoreception[甜味剂:发现、分子设计和化学感受]中,D.E.Walters,F.T.Orthoefer,和G.E.DuBois编辑,American Chemical Society[美国化学学会],Washington,DC[华盛顿哥伦比亚特区](1991),第261-276页。
能以白利糖度(°Bx)描述在参考溶液中的蔗糖的量。一白利糖度是在100克溶液中有1克蔗糖,并且表示作为重量百分比(%w/w)的该溶液的强度(严格地说,按质量计)。
在一个实施例中,提供了甜味剂组合物,该甜味剂组合物含有布拉齐因(或其类似物),当单独或与存在于甜味剂组合物或风味修饰组合物或消费品中的一种或多种甜味组分(例如甜菊醇糖苷,HFCS)一起添加到消费品中时,该布拉齐因(或其类似物)的量有效地提供相当于从约1至约12白利糖度(例如像,从约2至约9白利糖度、从约3至约8白利糖度、从约4至约7白利糖度、或约5白利糖度)的糖的甜度。在另一个实施例中,当单独或与存在于甜味剂组合物、风味修饰组合物或其添加到的消费品中的一种或多种甜味组分(例如甜菊醇糖苷,HFCS)一起添加到可甜味化组合物中时,布拉齐因(或其类似物)以有效提供等效于约10白利糖度的甜度的量存在。
非蔗糖甜味剂的甜度也可以是相对于蔗糖参考物通过测定该非蔗糖甜味剂的蔗糖等效值来测量的。典型地,对味道专家组成员进行培训以检测含有1%-15%之间的蔗糖(w/v)的参考蔗糖溶液的甜度。然后在一系列稀释度下品尝其他非蔗糖甜味剂,以确定与给定百分比的蔗糖参考物一样甜的非蔗糖甜味剂的浓度。例如,如果甜味剂的1%溶液与10%蔗糖溶液一样甜,那么该甜味剂被称为效力是蔗糖的10倍。
在一个实施例中,本文所披露的甜味剂组合物或风味修饰组合物中存在的布拉齐因(或其类似物)的量是有助于促成添加了甜味剂组合物或味道修饰组合物的消费品(例如,饮料)的一种或多种改善的感官特性的任何量。在特定的实施例中,改善的感官特性与味道相关。在一个实施例中,改善一种或多种感官特性可改善味道特征曲线。组合物的总体味道特征曲线是几种不同味道(如甜度、酸味等)的相互作用。
改善的感官特性的实例可以包括,例如,苦味减少、涩味和甘草味减少、甜度起始减慢、存留甜度减少、存留苦味减少、苦余味减少、金属余味减少、化学和合成余味减少、及其组合。在特定的实施例中,术语“改善的感官特性”意指甜味化的或味道经修饰的组合物(例如,饮料)对于大多数使用者将具有一种或多种改善的感官特性。可以定性或定量地表示改善,例如以改善百分比表示。
改善的感官特性可以通过或使用技术手段进行测量,如味道感测系统(TSS),该术语是指可以检测特定物质的分析性感官阵列单元(例如,电化学、重力、光学或生物传感器)。Sliwi′nska,M等人J.Agric.Food Chem.[农业与食品化学杂志](2014),62,1423-1448。
在特定的实施例中,单独或与甜味剂组合物或风味修饰组合物中的一种或多种甜味组分(例如甜菊醇糖苷,HFCS)一起时(即,在将其添加到消费品之前),布拉齐因(或其类似物)以降低、抑制或掩盖添加了甜味剂或风味修饰组合物的消费品(例如,饮料)的苦味的任何量存在于甜味剂组合物或风味修饰组合物中。与尚未添加甜味剂或风味修饰组合物的消费品进行比较。
在特定的实施例中,单独或与甜味剂组合物或风味修饰组合物中的一种或多种甜味组分(例如甜菊醇糖苷,HFCS)组合时(即,在将其添加到消费品之前),布拉齐因(或其类似物)以将其添加到的消费品(例如,饮料)的苦味降低至少约5%、至少约10%、至少约15%、至少约20%或至少约25%或更多的量存在于甜味剂组合物或风味修饰组合物中。在一个实施例中,大多数受试者都经历了苦味的减少。与尚未添加甜味剂或风味修饰组合物的消费品进行比较。
在特定的实施例中,单独或与甜味剂组合物或风味修饰组合物中的一种或多种甜味组分(例如甜菊醇糖苷,HFCS)组合时(即,在将其添加到消费品之前),布拉齐因(或其类似物)以降低添加了甜味剂或风味修饰组合物的消费品(例如,饮料)的苦余味的任何量存在于甜味剂组合物或风味修饰组合物中。在特定的实施例中,布拉齐因(或其类似物)以将其添加到的消费品(例如,饮料)的苦余味降低至少约5%、至少约10%、至少约15%、至少约20%或至少约25%或更多的量存在于甜味剂组合物或风味修饰组合物中。在一个实施例中,大多数受试者都经历了苦余味的减少。与尚未添加甜味剂或风味修饰组合物的消费品进行比较。
在另一个实施例中,布拉齐因(或其类似物)以降低添加了甜味剂或味道修饰组合物的消费品(例如,饮料)的甜度存留的任何量存在于甜味剂组合物或味道修饰组合物中。蔗糖展现出甜味,其中在吞咽食物或饮料时,快速感知最大响应,并且感知的甜味相对快速地消失。相比之下,基本上所有高效甜味剂的甜味均要比蔗糖更慢一些达到其最大响应,并且它们之后的强度下降也比蔗糖更慢。这种甜度的下降通常被称为“甜度存留”,并且是包括NHPS在内的高效甜味剂的主要限制。甜度起始缓慢也是一个问题。然而,总的来说,甜度存留是更重大的问题。因此,本发明的优选实施例展现出甜度存留的显著降低。
在特定的实施例中,单独或与甜味剂组合物或风味修饰组合物中的一种或多种甜味组分(例如,甜菊醇糖苷,HFCS)组合时(在将其添加到消费品之前),布拉齐因(或其类似物)以将其添加到的消费品(例如,饮料)的甜度存留降低至少约5%、至少约10%、至少约15%、至少约20%或至少约25%或更多的量存在于甜味剂组合物或风味修饰组合物中。在一个实施例中,大多数受试者感觉到甜度存留的减少。在特定的实施例中,与尚未添加甜味剂组合物或风味组合物的消费品进行比较。
在某些实施例中,甜味剂组合物或风味和/或味道修饰组合物含有一种或多种另外的甜味剂。在一个实施例中,另外的甜味剂高于其甜度阈值浓度而存在。在某些实施例中,含有布拉齐因和该一种或多种另外的甜味剂的甜味剂组合物协同地增强添加了甜味剂组合物的消费品的甜度。在一个实施例中,消费品的甜度以本领域技术人员意料之外的方式得到增强。
另外的甜味剂可以是任何类型的甜味剂,例如,天然甜味剂、非天然甜味剂或合成甜味剂。
如本文所用,术语“高强度甜味剂”是指任何合成或半合成的甜味剂或在自然界中发现的甜味剂。高强度甜味剂是比蔗糖更甜的化合物或化合物的混合物。高强度甜味剂典型地比蔗糖甜许多倍(例如,比蔗糖甜20倍及以上、30倍及以上、50倍及以上、或100倍或以上)。
在至少一个实施例中,该至少一种另外的甜味剂选自除甜叶菊甜味剂之外的天然甜味剂。在另一个实施例中,该至少一种另外的甜味剂选自合成高效甜味剂(SHPS)。
在特定的实施例中,该一种或多种另外的甜味剂可以是天然高效甜味剂(NHPS)。适合的天然高效甜味剂包括但不限于,莱鲍迪苷A、莱鲍迪苷B、莱鲍迪苷C、莱鲍迪苷D、莱鲍迪苷E、莱鲍迪苷F、杜克苷A、杜克苷B、甜叶悬钩子苷、甜叶菊、甜菊苷、罗汉果苷IV、罗汉果苷V、罗汉果(Luo Han Guo)甜味剂、赛门苷、莫那甜(monatin)及其盐(莫那甜SS、RR、RS、SR)、仙茅甜蛋白(curculin)、甘草酸及其盐、索马甜(thaumatin)、莫内林(monellin)、马宾灵(mabinlin)、布拉齐因、贺兰甜精(hernandulcin)、叶甘素、根皮酚苷、根皮苷、三叶苷、白云参苷(baiyunoside)、欧亚水龙骨甜素(osladin)、多足蕨苷(polypodoside)A、蝶卡苷(pterocaryoside)A、蝶卡苷B、无患子倍半萜苷(mukurozioside)、假秦艽苷(phlomisoside)I、巴西甘草甜素(periandrin)I、相思子三萜苷(abrusoside)A、甜菊双糖苷以及青钱柳苷(cyclocarioside)I。天然高效甜味剂可以作为纯化合物或者可替代地作为提取物的一部分提供。例如,莱鲍迪苷A可以是作为单独的化合物或者作为甜叶菊提取物的一部分来提供。
在一个实施例中,该一种或多种另外的甜味剂选自由以下组成的组:莱鲍迪苷M、莱鲍迪苷A、赛门苷I和罗汉果苷V。
在特定的实施例中,本发明的甜味剂组合物和/或风味修饰组合物包含布拉齐因(或其类似物)和赛门苷I。
在另一个特定实施例中,本发明的甜味剂组合物和/或风味修饰组合物包含布拉齐因(或其类似物)和罗汉果苷V。
在另一个实施例中,该一种或多种另外的甜味剂选自由以下组成的组:莱鲍迪苷D、莱鲍迪苷N、莱鲍迪苷O、莱鲍迪苷E、甜菊单糖苷、甜菊双糖苷、甜叶悬钩子苷、杜克苷B、杜克苷A、莱鲍迪苷B、莱鲍迪苷G、甜菊苷、莱鲍迪苷C、莱鲍迪苷F、莱鲍迪苷I、莱鲍迪苷H、莱鲍迪苷L、莱鲍迪苷K、莱鲍迪苷J、莱鲍迪苷M2、莱鲍迪苷D2、莱鲍迪苷S、莱鲍迪苷T、莱鲍迪苷U、莱鲍迪苷V、莱鲍迪苷W、莱鲍迪苷Z1、莱鲍迪苷Z2、莱鲍迪苷IX、酶促葡萄糖基化甜菊醇糖苷、及其组合。
在另一个实施例中,该一种或多种另外的甜味剂选自由以下组成的组:罗汉果苷IA、罗汉果苷IE、11-氧代罗汉果苷IA、罗汉果苷II、罗汉果苷II A、罗汉果苷II B、罗汉果苷II E、7-氧代罗汉果苷II E、罗汉果苷III、罗汉果苷IIIe、11-脱氧罗汉果苷III、罗汉果苷IV、11-氧代罗汉果苷IV、11-氧代罗汉果苷IV A、11-脱氧罗汉果苷V、7-氧代罗汉果苷V、11-氧代罗汉果苷V、异罗汉果苷V、罗汉果苷VI、罗汉果醇、11-氧代罗汉果醇、赛门苷I的1,6-α异构体、罗汉果提取物、及其组合。
在特定的实施例中,该一种或多种另外的甜味剂是具有下式的莱鲍迪苷M(13-[2-O-β-D-吡喃葡萄糖基-3-O-β-D-吡喃葡萄糖基-β-D-吡喃葡萄糖基)氧基]对映贝壳杉-16-烯-19-油酸-[2-O-β-D-吡喃葡萄糖基-3-O-β-D-吡葡亚硝脲)酯:
Reb M能以纯化或未纯化的形式(即,作为含有Reb M的天然存在的混合物的一部分)提供。在一个实施例中,Reb M可以通过任何合适的纯化方法获得自甜叶菊提取物。合适的纯化方法在本领域中是已知的,包括但不限于,柱色谱法、重结晶、相分离、提取、高效液相色谱法、及其组合。
在另一个实施例中,另外的甜味剂是甜菊醇糖苷组合物。示例性甜菊醇糖苷组合物是A95,其主要含有reb D和reb M以及少量的以下中的一种或多种:Reb E、Reb O、Reb N、Reb A、甜菊苷、Reb C和Reb B。WO 2017/059414中提供了获得A95的方法,将其通过引用并入本文。本文的实例7中提供了示例性A95共混物。
甜味剂组合物或味道修饰组合物中Reb M的量可以变化。在一个实施例中,当将甜味剂组合物添加到消费品(例如,饮料)中时,Reb M以赋予所希望的甜度的任何量存在于甜味剂组合物中。在特定的实施例中,消费品的所希望的甜度大于约10白利糖度。
在一个实施例中,甜味剂组合物含有在添加至消费品(例如,饮料)中时有效提供等效于以下甜度的量的Reb M:从约1至约12白利糖度,例如像从约2至约9白利糖度、从约3至约8白利糖度、从约4至约7白利糖度、或约5白利糖度。
在特定的实施例中,Reb M以提供以下的蔗糖等效值(SE)的有效量存在:约8或更低,例如像约7、约6.5、约6、约5.5或约5SE。
在另一个特定实施例中,Reb M以提供以下的蔗糖等效值的有效量存在:约8或更大,例如像约9、约9.5、约10、约10.5、约11、约11.5、约12、约12.5、约13、约13.5、约14、约14.5或约15。
在一个实施例中,当将风味修饰组合物添加到风味可修饰的组合物(例如,饮料)中时,Reb M以赋予所希望的风味的任何量存在于风味修饰组合物中。在特定的实施例中,所希望的风味是更似糖的时间或味道特征曲线。
在一个实施例中,Reb M和布拉齐因产生协同作用,例如协同甜度,即组合的甜度大于单个甜味剂的总和。在特定的实施例中,Reb M和布拉齐因产生本领域技术人员意想不到的效果。
Reb M能以纯化形式或作为含有Reb M和一种或多种另外的组分的混合物的组分提供。在一个实施例中,Reb X作为混合物的组分提供。在特定的实施例中,混合物是甜叶菊提取物。甜叶菊提取物可以含有以下范围的量的Reb M:按干重计从约5%至约100%,例如像,从约10%至约100%、从约20%至约100%、从约30%至约100%、从约40%至约100%、从约50%至约100%、从约60%至约100%、从约70%至约100%、从约80%至大约100%以及从约90%至约100%。在还另外的实施例中,甜叶菊提取物含有以下量的Reb M:按干重计大于约90%,例如,大于约91%、大于约92%、大于约93%、大于约94%、大于约95%、大于约96%、大于约97%、大于约98%以及大于约99%。
在一个实施例中,Reb M作为甜菊醇糖苷混合物(即,甜菊醇糖苷的混合物)的组分提供,其中该混合物的非Reb M部分的剩余部分完全由甜菊醇糖苷组成。甜菊醇糖苷的性质是本领域已知的并且包括但不限于,甜菊醇、甜菊醇单苷、甜茶素(rubososide)、甜菊醇双糖苷、甜菊苷、莱鲍迪苷A、莱鲍迪苷B、莱鲍迪苷C、莱鲍迪苷D、莱鲍迪苷E、莱鲍迪苷F以及杜克苷A。甜菊醇糖苷混合物可以含有按干重计从约5%至约100%Reb M。例如,甜菊醇糖苷混合物可以含有按干重计从约10%至约100%、从约20%至约100%、从约30%至约100%、从约40%至约100%、从约50%至约100%、从约60%至约100%、从约70%至约100%、从约80%至约100%以及从约90%至约100%Reb M。在还另外的实施例中,甜菊醇糖苷混合物可以含有按干重计大于约90%,例如大于约91%、大于约92%、大于约93%、大于约94%、大于约95%、大于约96%、大于约97%、大于约98%以及大于约99%Reb M。
RebM80是指具有按重量计约80%Reb M的甜叶菊提取物或甜菊醇糖苷组合物。
在特定的实施例中,该一种或多种另外的甜味剂是莱鲍迪苷A。
Reb A能以纯化或未纯化的形式(即,作为含有Reb a的天然存在的混合物的一部分)提供。在一个实施例中,Reb A可以通过任何合适的纯化方法获得自甜叶菊提取物。合适的纯化方法在本领域中是已知的,包括但不限于,柱色谱法、重结晶、相分离、提取、高效液相色谱法、及其组合。
Reb A能以纯化形式或作为含有Reb A和一种或多种另外的组分的混合物的组分提供。在一个实施例中,Reb A作为混合物的组分提供。在特定的实施例中,混合物是甜叶菊提取物。甜叶菊提取物可以含有以下范围的量的Reb A:按干重计从约5%至约100%,例如像,从约10%至约100%、从约20%至约100%、从约30%至约100%、从约40%至约100%、从约50%至约100%、从约60%至约100%、从约70%至约100%、从约80%至大约100%以及从约90%至约100%。在还另外的实施例中,甜叶菊提取物含有以下量的Reb A:按干重计大于约90%,例如,大于约91%、大于约92%、大于约93%、大于约94%、大于约95%、大于约96%、大于约97%、大于约98%以及大于约99%。
在一个实施例中,Reb A作为甜菊醇糖苷混合物(即,甜菊醇糖苷的混合物)的组分提供,其中该混合物的非Reb A部分的剩余部分完全由甜菊醇糖苷组成。甜菊醇糖苷混合物可以含有按干重计从约5%至约100%Reb A。例如,甜菊醇糖苷混合物可以含有按干重计从约10%至约100%、从约20%至约100%、从约30%至约100%、从约40%至约100%、从约50%至约100%、从约60%至约100%、从约70%至约100%、从约80%至约100%以及从约90%至约100%Reb A。在还另外的实施例中,甜菊醇糖苷混合物可以含有按干重计大于约90%,例如大于约91%、大于约92%、大于约93%、大于约94%、大于约95%、大于约96%、大于约97%、大于约98%以及大于约99%Reb A。
甜味剂组合物或味道修饰组合物中Reb A的量可以变化。在一个实施例中,当甜味剂组合物添加到可甜味化组合物中时,Reb A以赋予所希望的甜度的任何量存在于甜味剂组合物中。在特定的实施例中,甜味化的组合物的所希望的甜度大于约10白利糖度。
在一个实施例中,Reb A和布拉齐因产生协同作用,例如协同甜度,即组合的甜度大于单个甜味剂的总和。在某些实施例中,Reb A和布拉齐因产生本领域技术人员意想不到的效果。
在特定的实施例中,Reb A以提供以下的蔗糖等效值(SE)的有效量存在:约8或更低,例如像约7、约6.5、约6、约5.5或约5SE。
在另一个特定实施例中,Reb A以提供以下的蔗糖等效值(SE)的有效量存在:约8或更大,例如像约9、约9.5、约10、约10.5、约11、约11.5、约12、约12.5、约13、约13.5、约14、约14.5或约15。
在另一个特定实施例中,Reb A以提供以下的蔗糖等效值的有效量存在:大于约8SE,例如,约9SE、约9.5SE、约10SE。
在一个实施例中,当将味道修饰组合物添加到味道可修饰的组合物(例如,饮料)中时,Reb A以赋予所希望的味道的任何量存在于风味修饰组合物中。在特定的实施例中,所希望的味道是似糖味。
在特定的实施例中,布拉齐因和Reb A产生协同作用。在一个实施例中,布拉齐因和Reb A产生本领域技术人员意想不到的效果。
在另一个实施例中,该一种或多种另外的甜味剂可以是碳水化合物甜味剂。适合的碳水化合物甜味剂的非限制性实例包括蔗糖、果糖、葡萄糖、赤藓糖醇、麦芽糖醇、乳糖醇、山梨糖醇、甘露糖醇、木糖醇、D-塔格糖、海藻糖、半乳糖、鼠李糖、环糊精(例如,α-环糊精、β-环糊精和γ-环糊精)、核酮糖、苏阿糖、阿拉伯糖、木糖、来苏糖、阿洛糖、阿卓糖、甘露糖、艾杜糖、乳糖、麦芽糖、转化糖、异海藻糖、新海藻糖、帕拉金糖或异麦芽酮糖、赤藓糖、脱氧核糖、古洛糖、艾杜糖、塔洛糖、赤藓酮糖、木酮糖、阿洛酮糖、松二糖、纤维二糖、葡糖胺、甘露糖胺、岩藻糖、墨角藻糖、葡糖醛酸、葡糖酸、葡糖酸内酯、阿比可糖、半乳糖胺、低聚木糖(木三糖、木二糖等)、低聚龙胆糖(龙胆二糖、龙胆三糖、龙胆四糖等)、低聚半乳糖、山梨糖、酮丙糖(二羟基丙酮)、丙醛糖(甘油醛)、低聚黑曲糖、果寡糖(蔗果三糖、蔗果四糖等)、麦芽四糖、麦芽三醇(maltotriol)、四糖、低聚甘露糖、低聚麦芽糖(麦芽三糖、麦芽四糖、麦芽五糖、硫酸麦芽六糖、麦芽七糖等)、糊精、乳果糖、蜜二糖、棉子糖、鼠李糖、核糖、异构化液体糖如高果糖玉米/淀粉糖浆(HFCS/HFSS)(例如,HFCS55、HFCS42或HFCS90)、偶联糖、大豆寡糖、葡萄糖糖浆、及其组合。
在其他实施例中,该至少一种另外的甜味剂是合成甜味剂。如本文所用,短语“合成甜味剂”是指在自然界中未天然地发现并且在特征方面具有大于蔗糖、果糖或葡萄糖的甜度效力,又具有较低卡路里的任何组合物。适合用于本披露的实施例的合成高效甜味剂的非限制性实例包括三氯蔗糖、乙酰舒泛钾、阿斯巴甜、阿力甜、糖精、新橙皮苷二氢查尔酮、环己基氨基磺酸盐、纽甜、爱德万甜(advantame)、葡萄糖基化甜菊醇糖苷(GSG)、及其组合。
可以对甜味剂组合物进行定制以获得所希望的卡路里含量。例如,甜味剂组合物可以是“高卡路里”的,使得它们在添加到可甜味化组合物(例如像饮料)中时赋予所希望的甜度并且具有约120卡路里/8盎司份。
可以对甜味剂组合物进行定制以获得所希望的卡路里含量。例如,甜味剂组合物可以是“中等卡路里”的,使得它们在添加到可甜味化组合物(例如像饮料)中时赋予所希望的甜度并且具有约80卡路里/8盎司份。
例如,甜味剂组合物可以是“低卡路里”的,使得它们在添加到可甜味化组合物(例如像饮料)中时赋予所希望的甜度并且具有小于40卡路里/8盎司份。
在其他实施例中,甜味剂组合物可以是“零卡路里”的,使得它们在添加到可甜味化组合物(例如像饮料)中时赋予所希望的甜度并且具有小于5卡路里/8盎司份。
添加剂
除了布拉齐因(或其类似物)以及任选地,一种或多种另外的甜味剂(例如,一种或多种甜菊醇糖苷)外,本文所披露的甜味剂组合物或风味修饰组合物可以任选地包括下文详述的另外的添加剂。在一些实施例中,甜味剂组合物含有添加剂,这些添加剂包括但不限于碳水化合物、多元醇、氨基酸及其相应盐、聚氨基酸及其相应盐、糖酸及其相应盐、核苷酸、有机酸、无机酸、有机盐(包括有机酸盐和有机碱盐)、无机盐、苦化合物、调味剂和调味成分、涩化合物、蛋白质或蛋白质水解产物、表面活性剂、乳化剂、类黄酮、醇、聚合物、及其组合。在一些实施例中,添加剂用于改善甜味剂的时间特征曲线和风味特征曲线,以提供具有与蔗糖类似味道的甜味剂组合物。
在一个实施例中,甜味剂组合物或风味修饰组合物含有一种或多种多元醇。如本文所用,术语“多元醇”是指含有超过一个羟基的分子。多元醇可以是分别含有2个、3个和4个羟基的二元醇、三元醇或四元醇。多元醇还可以含有超过4个羟基,如分别含有5个、6个或7个羟基的五元醇、六元醇、七元醇等。另外,多元醇还可以是作为碳水化合物的还原形式的糖醇、多羟基醇或多元醇,其中羰基(醛或酮,还原糖)已被还原成伯羟基或仲羟基。
在一些实施例中,多元醇的非限制性实例包括赤藓糖醇、麦芽糖醇、甘露糖醇、山梨糖醇、乳糖醇、木糖醇、异麦芽酮糖醇、丙二醇、甘油(丙三醇)、苏糖醇、半乳糖醇、帕拉金糖、还原性低聚异麦芽糖、还原性低聚木糖、还原性低聚龙胆糖、还原性麦芽糖糖浆、还原性葡萄糖糖浆以及糖醇或能够被还原的不会不利地影响味道的任何其他碳水化合物。
适合的甜味改善氨基酸添加剂包括但不限于天冬氨酸、精氨酸、甘氨酸、谷氨酸、脯氨酸、苏氨酸、茶氨酸、半胱氨酸、胱氨酸、丙氨酸、缬氨酸、酪氨酸、亮氨酸、阿拉伯糖、反式-4-羟脯氨酸、异亮氨酸、天冬酰胺、丝氨酸、赖氨酸、组氨酸、鸟氨酸、甲硫氨酸、肉毒碱、氨基丁酸(α-异构体、β-异构体和/或δ-异构体)、谷氨酰胺、羟脯氨酸、牛磺酸、正缬氨酸、肌氨酸及其盐形式如钠盐或钾盐或酸盐。甜味改善氨基酸添加剂还可以呈D-构型或L-构型以及呈相同或不同氨基酸的一元、二元或三元形式。另外,如果适当的话,氨基酸可以是α-、β-、γ-和/或δ-异构体。在一些实施例中,以上氨基酸及其相应盐(例如,其钠盐、钾盐、钙盐、镁盐或其他碱金属盐或碱土金属盐,或酸盐)的组合也是适合的甜味改善添加剂。氨基酸可以是天然的或合成的。氨基酸还可以是经修饰的。经修饰的氨基酸是指其中至少一个原子已经被添加、去除、取代或其组合的任何氨基酸(例如,N-烷基氨基酸、N-酰基氨基酸或N-甲基氨基酸)。经修饰的氨基酸的非限制性实例包括氨基酸衍生物,如三甲基甘氨酸、N-甲基-甘氨酸、和N-甲基-丙氨酸。如本文所用,经修饰的氨基酸既涵盖经修饰的氨基酸也涵盖未经修饰的氨基酸。如本文所用,氨基酸还涵盖肽和多肽(例如,二肽、三肽、四肽和五肽)二者,如谷胱甘肽和L-丙氨酰-L-谷氨酰胺。适合的甜味改善聚氨基酸添加剂包括聚-L-天冬氨酸、聚-L-赖氨酸(例如,聚-L-α-赖氨酸或聚-L-ε-赖氨酸)、聚-L-鸟氨酸(例如,聚-L-α-鸟氨酸或聚-L-ε-鸟氨酸)、聚-L-精氨酸、其他聚合物形式的氨基酸、以及其盐形式(例如钙盐、钾盐、钠盐或镁盐,如L-谷氨酸单钠盐)。甜味改善聚氨基酸添加剂也可以呈D-构型或L-构型。另外,如果适当的话,聚氨基酸可以是α-、β-、γ-、δ-和ε-异构体。在一些实施例中,以上聚氨基酸及其相应盐(例如,其钠盐、钾盐、钙盐、镁盐或其他碱金属盐或碱土金属盐,或酸盐)的组合也是适合的甜味改善添加剂。本文所述的聚氨基酸还可以包括不同氨基酸的共聚物。聚氨基酸可以是天然的或合成的。聚氨基酸也可以是经修饰的,以使得至少一个原子被添加、去除、取代或其组合(例如,N-烷基聚氨基酸或N-酰基聚氨基酸)。如本文所用,聚氨基酸既涵盖经修饰的聚氨基酸也涵盖未经修饰的聚氨基酸。例如,经修饰的聚氨基酸包括但不限于具有不同分子量(MW)的聚氨基酸,如具有1,500的MW、6,000的MW、25,200的MW、63,000的MW、83,000的MW或者300,000的MW的聚-L-α-赖氨酸。
适合的糖酸添加剂包括但不限于醛糖酸、糖醛酸、醛糖二酸、海藻酸、葡糖酸、葡糖醛酸、葡糖二酸、半乳糖二酸、半乳糖醛酸、及其盐(例如,钠盐、钾盐、钙盐、镁盐或其他生理上可接受的盐)、及其组合。
适合的核苷酸添加剂包括但不限于,单磷酸肌苷(“IMP”)、单磷酸鸟苷(“GMP”)、单磷酸腺苷(“AMP”)、单磷酸胞嘧啶(CMP)、单磷酸尿嘧啶(UMP)、二磷酸肌苷、二磷酸鸟苷、二磷酸腺苷、二磷酸胞嘧啶、二磷酸尿嘧啶、三磷酸肌苷、三磷酸鸟苷、三磷酸腺苷、三磷酸胞嘧啶、三磷酸尿嘧啶、其碱金属盐或碱土金属盐、及其组合。本文所述的核苷酸还可以包含核苷酸相关的添加剂,如核苷或核酸碱基(例如,鸟嘌呤、胞嘧啶、腺嘌呤、胸腺嘧啶、尿嘧啶)。在特定实施例中,核苷酸以从约5ppm至约1,000ppm的量存在于甜味剂组合物中。
适合的有机酸添加剂包括包含-COOH部分的任何化合物,例如像C2-C30羧酸、经取代的羟基C2-C30羧酸、苯甲酸、经取代的苯甲酸(例如,2,4-二羟基苯甲酸)、经取代的肉桂酸、羟基酸、经取代的羟基苯甲酸、经取代的环己基羧酸、鞣酸、乳酸、酒石酸、柠檬酸、葡糖酸、葡庚糖酸、己二酸、羟基柠檬酸、苹果酸、水果酒石酸(fruitaric acid)(苹果酸、富马酸和酒石酸的共混物)、富马酸、马来酸、琥珀酸、绿原酸、水杨酸、肌酸、咖啡酸、胆汁酸、乙酸、抗坏血酸、海藻酸、异抗坏血酸、聚谷氨酸、葡糖酸δ内酯、及其碱金属盐或碱土金属盐衍生物。另外,有机酸添加剂也可以呈D-构型或L-构型。
适合的有机酸添加剂盐包括但不限于所有有机酸的钠盐、钙盐、钾盐、以及镁盐,如柠檬酸盐、苹果酸盐、酒石酸盐、富马酸盐、乳酸盐(例如,乳酸钠)、海藻酸盐(例如,海藻酸钠)、抗坏血酸盐(例如,抗坏血酸钠)、苯甲酸盐(例如,苯甲酸钠或苯甲酸钾)、以及己二酸盐。所述的甜味改善有机酸添加剂的实例任选地可以被选自以下的至少一个基团取代:氢、烷基、烯基、炔基、卤素、卤代烷基、羧基、酰基、酰氧基、氨基、酰氨基、羧基衍生物、烷氨基、二烷基氨基、芳基氨基、烷氧基、芳氧基、硝基、氰基、磺基、硫醇、亚胺、磺酰基、烃硫基、亚磺酰基、氨磺酰基、羧烷氧基、甲酰胺基、膦酰基、氧膦基、磷酰基、膦基、硫酯、硫醚、酸酐、肟基、肼基、氨甲酰基、磷或膦酸酯基。在特定实施例中,有机酸添加剂以从约10ppm至约5,000ppm的量存在于甜味剂组合物中。
适合的无机酸添加剂包括但不限于磷酸、亚磷酸、聚磷酸、盐酸、硫酸、碳酸、磷酸二氢钠、及其碱金属盐或碱土金属盐(例如,肌醇六磷酸Mg/Ca)。
适合的苦化合物添加剂包括但不限于咖啡因、奎宁、尿素、苦橙油、柚皮苷、苦木、及其盐。
适合的调味剂和调味成分添加剂包括但不限于香草醛、香草提取物、芒果提取物、肉桂、柑橘、椰子、姜、白千层醇(viridiflorol)、杏仁、薄荷醇(包括不含薄荷的薄荷醇)、葡萄皮提取物、以及葡萄籽提取物。“调味剂”和“调味成分”同义并且可以包括天然物质或合成物质或其组合。调味剂还包括赋予风味的任何其他物质并且可以包括在通常接受的范围内使用时对人或动物安全的天然物质或非天然(合成)物质。专有调味剂的非限制性实例包括天然调味甜度增强剂K14323(德国达姆施塔特(Darmstadt,Germany))、SymriseTM甜度天然风味遮盖剂161453和164126(SymriseTM,德国霍尔茨明登(Holzminden,Germany))、Natural AdvantageTM苦味阻滞剂1、2、9和10(NaturalAdvantageTM,美国新泽西州弗里霍尔德(Freehold,New Jersey,U.S.A.))以及SucramaskTM(美国加利福尼亚州斯托克顿市创造性科研管理处(Creative Research Management,Stockton,California,U.S.A.))。
适合的聚合物添加剂包括但不限于,壳多糖、果胶(pectin、pectic)、果胶质酸、聚糖醛酸、聚半乳糖醛酸、淀粉、食品水解胶体或其粗提取物(例如,塞内加尔阿拉伯树胶(FibergumTM)、塞伊阿拉伯树胶、鹿角菜胶)、聚-L-赖氨酸(例如,聚-L-α-赖氨酸或聚-L-ε-赖氨酸)、聚-L-鸟氨酸(例如,聚-L-α-鸟氨酸或聚-L-ε-鸟氨酸)、聚丙二醇、聚乙二醇、聚(乙二醇甲基醚)、聚精氨酸、聚天冬氨酸、聚谷氨酸、聚乙烯亚胺、海藻酸、海藻酸钠、海藻酸丙二醇酯、以及聚乙二醇海藻酸钠、六偏磷酸钠及其盐、以及其他阳离子聚合物和阴离子聚合物。
适合的蛋白质或蛋白质水解产物添加剂包括但不限于,牛血清白蛋白(BSA)、乳清蛋白(包括其级分或浓缩物,如90%即时乳清蛋白分离物、34%乳清蛋白、50%水解乳清蛋白、以及80%乳清蛋白浓缩物)、可溶性大米蛋白、大豆蛋白、蛋白质分离物、蛋白质水解产物、蛋白质水解产物的反应产物、糖蛋白和/或含有氨基酸(例如,甘氨酸、丙氨酸、丝氨酸、苏氨酸、天冬酰胺、谷氨酰胺、精氨酸、缬氨酸、异亮氨酸、亮氨酸、正缬氨酸、甲硫氨酸、脯氨酸、酪氨酸、羟脯氨酸等)的蛋白聚糖、胶原蛋白(例如,明胶)、部分水解的胶原蛋白(例如,水解的鱼胶原蛋白)、以及胶原蛋白水解产物(例如,猪胶原蛋白水解产物)。
适合的表面活性剂添加剂包括但不限于聚山梨醇酯(例如,聚氧乙烯脱水山梨糖醇单油酸酯(聚山梨醇酯80)、聚山梨醇酯20、聚山梨醇酯60)、十二烷基苯磺酸钠、磺基琥珀酸二辛酯或磺基琥珀酸二辛基酯钠、十二烷基硫酸钠、氯化十六烷基吡啶(氯化十六烷基吡啶鎓)、溴化十六烷基三甲铵、胆酸钠、氨甲酰基、氯化胆碱、甘胆酸钠、牛磺脱氧胆酸钠、月桂酰精氨酸酯、硬脂酰乳酸钠、牛磺胆酸钠、卵磷脂、蔗糖油酸酯、蔗糖硬脂酸酯、蔗糖棕榈酸酯、蔗糖月桂酸酯以及其他乳化剂等。
适合的类黄酮添加剂被分为黄酮醇、黄酮、黄烷酮、黄烷-3-醇、异黄酮、或花色素。类黄酮添加剂的非限制性实例包括但不限于儿茶素(例如,绿茶提取物,如PolyphenonTM60、PolyphenonTM30和PolyphenonTM25(日本三川农林株式会社(Mitsui Norin Co.,Ltd.,Japan))、多元酚、芦丁(例如,酶经修饰的芦丁SanmelinTMAO(日本大阪三荣源公株式会社(San-fiGen F.F.I.,Inc.,Osaka,Japan))、新橙皮苷、柚皮苷、新橙皮苷二氢查耳酮等。
适合的醇添加剂包括但不限于乙醇。
适合的涩化合物添加剂包括但不限于鞣酸、氯化铕(EuCl3)、氯化钆(GdCl3)、氯化铽(TbCl3)、明矾、鞣酸和多元酚(例如,茶多酚)。在特定实施例中,涩添加剂以从约10ppm至约5,000ppm的量存在。
在特定实施例中,甜味剂组合物或风味修饰组合物包含布拉齐因(或其类似物),任选地与以下组合:一种或多种甜菊醇糖苷(例如,Reb M、Reb A);选自赤藓糖醇、麦芽糖醇、甘露糖醇、木糖醇、山梨糖醇以及其组合的多元醇;以及任选地至少一种另外的甜味剂和/或功能性成分。在特定的实施例中,多元醇是赤藓糖醇。如上所述,甜菊醇糖苷(例如,Reb M、Reb A)可以作为纯化合物或者甜叶菊提取物或甜菊醇糖苷混合物的一部分提供。甜菊醇糖苷(例如,Reb M、Reb A)能以按干重计从约5%至约100%的量存在于甜菊醇糖苷混合物或甜叶菊提取物中。
在特定实施例中,甜味剂组合物或风味修饰组合物包含布拉齐因(或其类似物),任选地与以下组合:一种或多种甜菊醇糖苷(例如,Reb M、Reb A);选自蔗糖、果糖、葡萄糖、麦芽糖以及其组合的碳水化合物甜味剂;以及任选地至少一种另外的甜味剂和/或功能性成分。如上所述,甜菊醇糖苷(例如,Reb M、Reb A)可以作为纯化合物或者甜叶菊提取物或甜菊醇糖苷混合物的一部分提供。甜菊醇糖苷(例如,Reb M、Reb A)能以按干重计从约5%至约100%的量存在于甜菊醇糖苷混合物或甜叶菊提取物中。
在特定实施例中,甜味剂组合物或风味修饰组合物包含布拉齐因(或其类似物),任选地与以下组合:一种或多种甜菊醇糖苷(例如,Reb M、Reb A);选自甘氨酸、丙氨酸、脯氨酸、及其组合的氨基酸;以及任选地至少一种另外的甜味剂和/或功能性成分。如上所述,甜菊醇糖苷可以作为纯化合物或者甜叶菊提取物或甜菊醇糖苷混合物的一部分提供。甜菊醇糖苷(例如,Reb M、Reb A)能以按干重计从约5%至约100%的量存在于甜菊醇糖苷混合物或甜叶菊提取物中。
在特定实施例中,甜味剂组合物或风味修饰组合物包含布拉齐因(或其类似物),任选地与以下组合:一种或多种甜菊醇糖苷(例如,Reb M、Reb A);选自氯化钠、氯化镁、氯化钾、氯化钙以及其组合的盐;以及任选地至少一种另外的甜味剂和/或功能性成分。如上所述,甜菊醇糖苷(例如,Reb M、Reb A)可以作为纯化合物或者甜叶菊提取物或甜菊醇糖苷混合物的一部分提供。
功能性成分
本文所披露的甜味剂组合物或风味修饰组合物还可以含有一种或多种功能性成分,这些功能性成分为组合物提供了实际的或感知的健康益处。功能性成分包括但不限于:皂苷、抗氧化剂、膳食纤维来源、脂肪酸、维生素、葡糖胺、矿物质、防腐剂、水合剂、益生菌、益生元、体重管理剂、骨质疏松症管理剂、植物雌激素、长链伯脂肪族饱和醇、植物甾醇、及其组合。
用于本发明实施例的适合的抗氧化剂的实例包括但不限于维生素、维生素辅因子、矿物质、激素、类胡萝卜素、类胡萝卜素萜类、非类胡萝卜素萜类、类黄酮、类黄酮多酚(例如,生物类黄酮)、黄酮醇、黄酮、酚、多元酚、酚酯、多酚酯、非类黄酮酚类、异硫氰酸酯类、及其组合。在一些实施例中,抗氧化剂是维生素A、维生素C、维生素E、泛醌、矿物质硒、锰、褪黑激素、α-胡萝卜素、β-胡萝卜素、番茄红素、叶黄素、玉蜀黍黄素(zeanthin)、隐黄素(crypoxanthin)、白藜芦醇(reservatol)、丁子香酚、槲皮素、儿茶素、棉酚、橙皮素、姜黄素、阿魏酸、百里酚、羟基酪醇、姜黄、百里香、橄榄油、硫辛酸、谷胱甘肽(glutathinone)、谷氨酰胺(gutamine)、草酸、源于生育酚的化合物、丁基化羟基苯甲醚(BHA)、丁基化羟基甲苯(BHT)、乙二胺四乙酸(EDTA)、叔丁基对苯二酚、乙酸、果胶、生育三烯酚、生育酚、辅酶Q10、玉米黄素、虾青素、斑蝥黄(canthaxantin)、皂苷、柠檬苦素、山柰酚(kaempfedrol)、杨梅酮、异鼠李素、原花色素、槲皮素、芦丁、木犀草素、芹菜素、红橘黄酮(tangeritin)、橙皮素、柚皮素、圣草酚(erodictyol)、黄烷-3-醇(例如,花青素)、没食子儿茶素、表儿茶素及其没食子酸酯形式、表没食子儿茶素及其没食子酸酯形式(ECGC)、茶黄素及其没食子酸酯形式、茶红素、异黄酮植物雌激素、染料木黄酮、黄豆苷元、黄豆黄素、花色素苷(anythocyanin)、氰化物(cyaniding)、飞燕草色素、锦葵花素、锦葵色素、锦葵色素、甲基花青素、矮牵牛素、鞣花酸、没食子酸、水杨酸、迷迭香酸、肉桂酸及其衍生物(例如,阿魏酸)、绿原酸、菊苣酸(chicoric acid)、五倍子鞣质、鞣花丹宁、花黄素、β-花青苷和其他植物颜料、水飞蓟素、柠檬酸、木酚素、抗营养素(antinutrient)、胆红素、尿酸、R-α-硫辛酸,N-乙酰半胱氨酸、油柑宁(emblicanin)、以及植酸、或其组合。在替代性实施例中,抗氧化剂是合成的抗氧化剂,例如像丁基化羟基甲苯或丁基化羟基苯甲醚。用于本发明的实施例的适合抗氧化剂的其他来源包括但不限于水果、蔬菜、茶、可可、巧克力、香辛料、草本植物、大米、来自家畜的器官肉类、酵母、全谷类(whole grain)或谷类(cereal grain)。
特定的抗氧化剂属于称为多元酚(也称为“多酚”)的植物营养素类,这些多元酚是在植物中发现的一组化学物质,其特征在于每个分子存在超过一个酚基团。用于本发明实施例的适合的多元酚包括儿茶素、原花色素、原花青素、花青素、槲皮素、芦丁、白藜芦醇、异黄酮、姜黄素、安石榴苷、鞣花单宁、橙皮苷、柚皮苷、柑橘类黄酮、绿原酸、其他类似材料及其组合。
在特定实施例中,抗氧化剂是儿茶素,例如像表没食子儿茶素没食子酸酯(EGCG)。用于本发明的实施例的儿茶素的适合来源包括但不限于绿茶、白茶、黑茶、乌龙茶、巧克力、可可、红酒、葡萄籽、红葡萄皮、紫葡萄皮、红葡萄汁、紫葡萄汁、浆果、碧萝芷和红苹果皮。
在一些实施例中,抗氧化剂选自原花色素、原花青素或其组合。用于本发明的实施例的原花色素和原花青素的适合来源包括但不限于红葡萄、紫葡萄、可可、巧克力、葡萄籽、红酒、可可豆、蔓越莓、苹果皮、李子、蓝莓、黑醋栗、花楸果(choke berry)、绿茶、高粱、肉桂、大麦、红芸豆、黑白斑豆、啤酒花、杏仁、榛子、山核桃、阿月浑子果实、碧萝芷和彩莓。
在特定实施例中,抗氧化剂是花青素。用于本发明的实施例的花青素的适合来源包括但不限于红莓、蓝莓、越桔、蔓越莓、覆盆子、樱桃、石榴、草莓、接骨木、花楸果、红葡萄皮、紫葡萄皮、葡萄籽、红酒、黑醋栗、红醋栗、可可、李子、苹果皮、桃、红梨、红球甘蓝、红洋葱、红橙和黑莓。
在一些实施例中,抗氧化剂选自槲皮素、芦丁或其组合。用于本发明的实施例的槲皮素和芦丁的适合来源包括但不限于红苹果、洋葱、羽衣甘蓝、笃斯越桔、越橘、花楸果、蔓越莓、黑莓、蓝莓、草莓、覆盆子、黑醋栗、绿茶、黑茶、李子、杏、欧芹、韭菜、西兰花、红辣椒、浆果酒和银杏。
在一些实施例中,抗氧化剂是白藜芦醇。用于本发明的实施例的白藜芦醇的适合来源包括但不限于红葡萄、花生、蔓越莓、蓝莓、越桔、桑葚、日本板取茶(Itadori tea)以及红酒。
在特定实施例中,抗氧化剂是异黄酮。用于本发明的实施例的异黄酮的适合来源包括但不限于大豆、大豆产物、豆类、苜蓿芽、鹰嘴豆、花生和红三叶草。
在一些实施例中,抗氧化剂是姜黄素。用于本发明的实施例的姜黄素的适合来源包括但不限于姜黄和芥末。
在特定实施例中,抗氧化剂选自安石榴苷、鞣花单宁或其组合。用于本发明的实施例的安石榴苷和鞣花单宁的适合来源包括但不限于石榴、覆盆子、草莓、胡桃和年代悠久的红酒。
在一些实施例中,抗氧化剂是柑橘类黄酮,如橙皮苷或柚皮苷。用于本发明的实施例的柑橘类黄酮如橙皮苷或柚皮苷的适合来源包括但不限于,橙、葡萄柚、以及柑橘汁。
在特定实施例中,抗氧化剂是绿原酸。用于本发明的实施例的绿原酸的适合来源包括但不限于生咖啡、巴拉圭茶(yerba mate)、红酒、葡萄籽、红葡萄皮、紫葡萄皮、红葡萄汁、紫葡萄汁、苹果汁、蔓越莓、石榴、蓝莓、草莓、向日葵、紫锥花、碧萝芷和苹果皮。
适合的膳食纤维包括但不限于非淀粉多糖、木质素、纤维素、甲基纤维素、半纤维素、β-葡聚糖、果胶、树胶、粘液、蜡、菊糖、寡糖、果寡糖、环糊精、壳质及其组合。
膳食纤维的食物来源包括但不限于谷物、豆类、水果和蔬菜。提供膳食纤维的谷物包括但不限于燕麦、黑麦、大麦、和小麦。提供纤维的豆类包括但不限于豌豆和菜豆如大豆。提供纤维来源的水果和蔬菜包括但不限于苹果、橙、梨、香蕉、浆果、西红柿、青豆、西兰花、花椰菜、胡萝卜、马铃薯、芹菜。植物食物如麸、坚果和种子(如亚麻籽)也是膳食纤维来源。提供膳食纤维的植物部分包括但不限于茎、根、叶、种子、果肉和皮。
脂肪酸任何直链单羧酸并且包括饱和脂肪酸、不饱和脂肪酸、长链脂肪酸、中链脂肪酸、短链脂肪酸、脂肪酸前体(包括ω-9脂肪酸前体)和酯化脂肪酸。如本文所用,“长链多不饱和脂肪酸”是指具有长脂肪族尾部的任何多不饱和羧酸或有机酸。适合的ω-3脂肪酸包括但不限于亚麻酸、α-亚麻酸、二十碳五烯酸、二十二碳六烯酸、十八碳四烯酸、二十碳四烯酸及其组合。
适合的ω-6脂肪酸包括但不限于亚油酸、γ-亚麻酸、二高-γ-亚麻酸、花生四烯酸、二十碳二烯酸、二十二碳二烯酸、肾上腺酸、二十二碳五烯酸及其组合。用于本发明实施例的适合的酯化脂肪酸包括但不限于,含有ω-3和/或ω-6脂肪酸的单酰基甘油、含有ω-3和/或ω-6脂肪酸的二酰基甘油或者含有ω-3和/或ω-6脂肪酸的三酰基甘油及其组合。
适合的维生素包括维生素A、维生素D、维生素E、维生素K、维生素B1、维生素B2、维生素B3、维生素B5、维生素B6、维生素B7、维生素B9、维生素B12、和维生素C。多种其他化合物已被一些官方分类为维生素。这些化合物可以被称为假维生素,并且包括但不限于如泛醌(辅酶Q10)、潘氨酸、二甲基甘氨酸、特斯垂(taestrile)、苦杏仁苷、类黄酮、对-氨基苯甲酸、腺嘌呤、腺苷酸和s-甲基甲硫氨酸等化合物。如本文所用,术语维生素包括假维生素。
矿物质选自主体矿物质、微量矿物质或其组合。主体矿物质的非限制性实例包括钙、氯、镁、磷、钾、钠和硫。微量矿物质的非限制性实例包括铬、钴、铜、氟、铁、锰、钼、硒、锌和碘。尽管碘通常被分类为微量矿物质,但是它需要比其他微量矿物质更大的量并且常常被分类为主体矿物质。
在本发明的其他特定实施例中,矿物质是被认为对于人类营养所必需的微量矿物质,其非限制性实例包括铋、硼、锂、镍、铷、硅、锶、碲、锡、钛、钨和钒。
防腐剂选自抗微生物剂、抗氧化剂、抗酶剂或其组合。抗微生物剂的非限制性实例包括亚硫酸盐、丙酸盐、苯甲酸盐、山梨酸盐、硝酸盐、亚硝酸盐、细菌素、盐、糖、乙酸、二碳酸二甲酯(DMDC)、乙醇和臭氧。亚硫酸盐包括但不限于二氧化硫、亚硫酸氢钠和亚硫酸氢钾。丙酸盐包括但不限于丙酸、丙酸钙和丙酸钠。苯甲酸盐包括但不限于苯甲酸钠和苯甲酸。山梨酸盐包括但不限于山梨酸钾、山梨酸钠、山梨酸钙和山梨酸。硝酸盐和亚硝酸盐包括但不限于硝酸钠和亚硝酸钠。在又另一个特定实施例中,该至少一种防腐剂是细菌素,例如像尼生素(nisin)。在另一个特定实施例中,防腐剂是乙醇。在又另一个特定实施例中,防腐剂是臭氧。适合用作本发明的特定实施例中的防腐剂的抗酶剂包括抗坏血酸、柠檬酸和金属螯合剂(如乙二胺四乙酸(EDTA))。
水合产物可以是电解质,其非限制性实例包括钠、钾、钙、镁、氯化物、磷酸盐、碳酸氢盐及其组合。在美国专利号5,681,569中也描述了用于在本发明的特定实施例中使用的适合的电解质,该专利的披露内容明确地通过引用并入本文。用于在特定实施例中使用的盐的非限制性实例包括氯化物、碳酸盐、硫酸盐、乙酸盐、碳酸氢盐、柠檬酸盐、磷酸盐、磷酸氢盐、酒石酸盐、山梨酸盐、柠檬酸盐、苯甲酸盐或其组合。
在本发明的特定实施例中,水合产物是补充肌肉所燃烧的能量储存的碳水化合物。在美国专利号4,312,856、4,853,237、5,681,569和6,989,171中描述了用于在本发明的特定实施例中使用的适合的碳水化合物,该专利的披露内容明确地通过引用并入本文。适合的碳水化合物的非限制性实例包括单糖、二糖、寡糖、复合多糖或其组合。用于在特定实施例中使用的适合类型的单糖的非限制性实例包括丙糖、丁糖、戊糖、己糖、庚糖、辛糖和壬糖。特定类型的适合的单糖的非限制性实例包括甘油醛、二羟基丙酮、赤藓糖、苏阿糖、赤藓酮糖、阿拉伯糖、来苏糖、核糖、木糖、核酮糖、木酮糖、阿洛糖、阿卓糖、半乳糖、葡萄糖、古洛糖、艾杜糖、甘露糖、塔洛糖、果糖、阿洛酮糖、山梨糖、塔格糖、甘露庚酮糖、景天庚酮糖(sedoheltulose)、辛酮糖(octolose)和唾液糖(sialose)。适合的二糖的非限制性实例包括蔗糖、乳糖和麦芽糖。适合寡糖的非限制性实例包括蔗糖、麦芽三糖和麦芽糖糊精。在其他特定实施例中,碳水化合物由玉米糖浆、甜菜糖、甘蔗糖、汁或茶提供。在另一个特定实施例中,水合是提供细胞再水合的黄烷醇。用于在本发明的特定实施例中使用的适合的黄烷醇的非限制性实例包括儿茶素、表儿茶素、没食子儿茶素、表没食子儿茶素、表儿茶素没食子酸酯、表没食子儿茶素3-没食子酸酯、茶黄素、茶黄素3-没食子酸酯、茶黄素3’-没食子酸酯、茶黄素3,3’没食子酸酯、茶红素或其组合。在特定的实施例中,水合产物是增强运动耐力的甘油溶液。
益生菌包括当以有效量消耗时有益于健康的微生物。益生菌可以包括而不限于细菌、酵母和真菌。益生菌的实例包括但不限于乳酸杆菌(Lactobacilli)属、双歧杆菌(Bifidobacteria)属、链球菌(Streptococci)属或其组合的细菌。在本发明的特定实施例中,该至少一种益生菌选自乳酸杆菌属。乳酸杆菌(即乳杆菌属的细菌,下文简称“L.”)。人胃肠道内发现的乳酸杆菌种类的非限制性实例包括嗜酸乳杆菌(L.acidophilus)、干酪乳杆菌(L.casei)、发酵乳杆菌(L.fermentum)、唾液乳杆菌(L.saliva roes)、短乳杆菌(L.brevis)、赖氏乳杆菌(L.leichmannii)、植物乳杆菌(L.plantarum)、纤维二糖乳杆菌(L.cellobiosus)、罗伊氏乳杆菌(L.reuteri)、鼠李糖乳杆菌(L.rhamnosus)、GG乳杆菌(L.GG)、保加利亚乳杆菌(L.bulgaricus)、以及嗜热乳酸菌(L.thermophilus)。根据本发明的其他特定实施例,益生菌选自双歧杆菌属。在人胃肠道中发现的双歧杆菌的非限制性种类包括婴儿双歧杆菌(B.angulatum)、动物双歧杆菌(B.animalis)、海星纲双歧杆菌(B.asteroides)、双叉双歧杆菌(B.bifidum)、布姆双歧杆菌(B.boum)、短双歧杆菌(B.breve)、链状双歧杆菌(B.catenulatum)、小猪双歧杆菌(B.choerinum)、棒状双岐杆菌(B.coryneforme)、串孔双歧杆菌(B.cuniculi)、齿双歧杆菌(B.dentium)、高卢氏双歧杆菌(B.gallicum)、鸡胚双歧杆菌(B.gallinarum)、野菊双歧杆菌(B indicum)、长双歧杆菌(B.longum)、玛格南双歧杆菌(B.magnum)、瘤胃双歧杆菌(B.merycicum)、最小双歧杆菌(B.minimum)、假链状双歧杆菌(B.pseudocatenulatum)、假长双歧杆菌(B.pseudolongum)、B.psychraerophilum、雏双歧杆菌(B.pullorum)、反刍兽双歧杆菌(B.ruminantium)、波伦亚双歧杆菌(B.saeculare)、B.scardovii、猿双歧杆菌(B.simiae)、微秒双歧杆菌(B.subtile)、B.thermacidophilum、嗜热双歧杆菌(B.thermophilum)、尿路双歧杆菌(B.urinalis)、以及双歧杆菌物种。根据本发明的其他特定实施例,益生菌选自链球菌属。嗜热链球菌是一种格兰阳性兼性厌氧菌。该细菌的其他非限制性益生菌种类包括唾液链球菌(Streptococcus salivarus)和乳脂链球菌(Streptococcus cremoris)。
益生元是促进有益细菌在肠内的生长的组合物。益生元包括但不限于粘多糖、寡糖、多糖、氨基酸、维生素、营养素前体、蛋白质及其组合。根据特定实施例,益生元选自膳食纤维,包括但不限于多糖和寡糖。根据本发明的特定实施例被分类为益生元的寡糖的非限制性实例包括果寡糖、菊糖、低聚异麦芽糖、乳糖醇(lactilol)、低聚乳果糖、乳果糖、焦糊精、大豆寡糖、低聚反式半乳糖和低聚木糖。根据其他特定实施例,益生元是氨基酸。
如本文所用,“体重管理剂”包括食欲抑制剂和/或生热作用剂。如本文所用,短语“食欲抑制剂”、“食欲饱腹组合物”、“饱腹剂”和“饱腹成分”同义。短语“食欲抑制剂”描述了当以有效量递送时抑制(suppress,inhibit)、减少或以其他方式缩减人的食欲的大量营养素、草本植物提取物、外源性激素、减食欲药、食欲不振药、药物、及其组合。短语“生热作用剂”描述了当以有效量递送时刺激或以其他方式增强人的生热作用或代谢的大量营养素、草本植物提取物、外源性激素、减食欲药、食欲不振药、药物、及其组合。
适合的体重管理剂包括选自由以下组成的组的大量营养素:蛋白质、碳水化合物、膳食脂肪、及其组合。碳水化合物通常包括被身体转化成用于能量的葡萄糖的糖、淀粉、纤维素和树胶。碳水化合物的非限制性实例包括聚葡萄糖;菊糖;源于单糖的多元醇如赤藓糖醇、甘露糖醇、木糖醇和山梨糖醇;源于二糖的醇如异麦芽酮糖醇、乳糖醇和麦芽糖醇;以及氢化淀粉水解产物。下文更详细地描述碳水化合物。膳食脂肪是包含饱和脂肪酸和不饱和脂肪酸的组合的脂质。已显示多不饱和脂肪酸具有比单不饱和脂肪酸更大的饱腹能力。因此,本文呈现的膳食脂肪理想地包括多元不饱和脂肪酸,其非限制性实例包括三酰基甘油。
在特定的实施例中,体重管理剂是草本植物提取物。其提取物具有食欲抑制剂特性的植物的非限制性实例包括火地亚(Hoodia)属、亚罗汉(Trichocaulon)属、水牛掌(Caralluma)属、豹皮花(Stapelia)属、奥贝亚(Orbea)属、马利筋(Asclepias)属以及山茶花(Camelia)属的植物。其他实施例包括源于匙羹藤(Gymnema Sylvestre)、可乐果(KolaNut)、酸橙(Citrus Auran tium)、巴拉圭茶、加纳谷物(Griffonia Simplicifolia)、瓜拉那(Guarana)、没药(myrrh)、香胶树脂质(guggul Lipid)和黑醋栗籽油(black currentseed oil)的提取物。在特定的实施例中,草本植物提取物源于火地亚(Hoodia)属植物,火地亚属的种类包括欧托尼火地亚(H.alstonii)、库洛里火地亚(H.currorii)、德吉火地亚(H.dregei)、火地亚黄花(H.flava)、火地亚仙人掌(H.gordonii)、贾塔太火地亚(H.jutatae)、莫沙美火地亚(H.mossamedensis)、火地亚地榆(H.officinalis)、巴维弗火地亚(H.parviflorai)、火地亚同瓣草(H.pedicellata)、皮利非拉火地亚(H.pilifera)、路奇火地亚(H.ruschii)、以及崔奈利火地亚(H.triebneri)。火地亚属植物是原产自南非的肉茎植物。
在另一个特定实施例中,草本植物提取物源于水牛掌(Caralluma)属植物,水牛掌属的种类包括印度水牛掌(C.indica)、芬布里塔水牛掌(C.fimbriata)、减弱水牛掌(C.attenuate)、结节水牛掌(C.tuberculata)、伊杜利水牛掌(C.edulis)、艾德森丹水牛掌(C.adscendens)、史塔拉米费拉水牛掌(C.stalagmifera)、恩伯来水牛掌(C.umbellate)、笔状水牛掌(C.penicillata)、罗塞利安那水牛掌(C.russeliana)、雷托斯比森水牛掌(C.retrospicens)、阿拉比卡水牛掌(C.Arabica)以及来西恩撒水牛掌(C.lasiantha)。水牛掌属植物属于与火地亚属相同的亚科即萝摩科。
在另一个特定实施例中,该至少一种草本植物提取物源于亚罗汉属植物。亚罗汉属植物是通常原产自南非的肉质植物,与火地亚属类似,并且包括摩耶夫人(T.piliferum)和T.officinale。在另一个特定实施例中,草本植物提取物源于豹皮花属或奥贝亚属植物,它们的种类分别包括长须地毯海葵(S.gigantean)和杂色豹皮花(O.variegate)。豹皮花属和奥贝亚属植物二者属于与火地亚属相同的亚科萝摩科。
在另一个特定实施例中,草本植物提取物源于马利筋属植物。马利筋属植物也属于萝摩科植物。马利筋属植物的非限制性实例包括沼泽乳草(A.incarnate)、黄冠马利筋(A.curassayica)、叙利亚马利筋(A.syriaca)、以及柳叶马利筋(A.tuberose)。不希望受任何理论的束缚,认为这些提取物包含具有食欲抑制剂作用的甾族化合物,如孕烷糖苷和孕烷苷元。在特定的实施例中,体重管理剂是具有体重管理作用的外源性激素。此类激素的非限制性实例包括CCK、肽YY、胃饥饿素、铃蟾肽和胃泌素释放肽(GRP)、肠抑素、载脂蛋白A-IV、GLP-1、淀粉不溶素、体抑素(somastatin)和瘦素。
在某些实施例中,骨质疏松症管理剂是至少一种钙源,即含有钙的任何化合物,包括钙的盐络合物、溶解物质和其他形式。钙源的非限制性实例包括氨基酸螯合钙、碳酸钙、氧化钙、氢氧化钙、硫酸钙、氯化钙、磷酸钙、磷酸氢钙、磷酸二氢钙、柠檬酸钙、苹果酸钙、柠檬酸苹果酸钙、葡萄糖酸钙、酒石酸钙、乳酸钙、其溶解种类、及其组合。根据特定实施例,骨质疏松症管理剂是镁源,即含有镁的任何化合物,包括镁的盐络合物、溶解物质和其他形式。镁源的非限制性实例包括氯化镁、柠檬酸镁、葡庚糖酸镁、葡萄糖酸镁、乳酸镁、氢氧化镁、吡啶甲酸镁(magnesium picolate)、硫酸镁、其溶解种类、及其混合物。在另一个特定实施例中,镁源包括氨基酸螯合镁或肌酸螯合镁。在其他实施例中,骨质疏松症剂选自维生素D、C、K、其前体和/或β-胡萝卜素及其组合。多种植物和植物提取物也已被认定为对于预防和治疗骨质疏松症是有效的。在不希望受任何理论约束的情况下,认为这些植物和植物提取物刺激了成骨蛋白和/或抑制了骨再吸收,从而促进骨再生和强度。作为骨质疏松症管理剂的适合的植物和植物提取物的非限制性实例包括如美国专利公开号2005/0106215中所披露的蒲公英属(Taraxacum)和唐棣属(Amelanchier)种类、以及如美国专利公开号2005/0079232所披露的山胡椒属(Lindera)、艾属(Artemisia)、菖蒲属(Acorus)、红花属(Carthamus)、葛缕子属(Carum)、蛇床属(Cnidium)、姜黄属(Curcuma)、莎草属(Cyperus)、刺柏属(Juniperus)、李属(Prunus)、鸢尾花属(Iris)、菊苣属(Cichorium)、坡柳属(Dodonaea)、淫羊藿属(Epimedium)、绒毛属(Erigonoum)、大豆属(Soya)、薄荷属(Mentha)、罗勒属(Ocimum)、百里香属(thymus)、菊蒿属(Tanacetum)、车前属(Plantago)、留兰香属(Spearmint)、红木属(Bixa)、葡萄属(Vitis)、迷迭香属(Rosemarinus)、漆树属(Rhus)、以及莳萝属(Anethum)的种类。
用于本发明实施例的适合的植物雌激素的实例包括但不限于,异黄酮、芪类、木酚素、雷琐酸内酯(resorcyclic acid lactone)、香豆素、香豆雌醇(coumestan)、香豆雌酚(coumestroI)、雌马酚及其组合。异黄酮属于称为多元酚的植物营养素组。通常,多元酚(也称为“多酚”)是在植物中发现的一组化学物质,其特征在于每个分子存在超过一个酚基团。根据本发明实施例的适合的植物雌激素异黄酮包括染料木黄酮、黄豆苷元、黄豆黄素、鹰嘴豆素A、芒柄花黄素、其各自天然存在的糖苷和糖苷缀合物、马台树脂醇、开环异落叶松脂素、肠内二酯、肠二醇、植物组织蛋白及其组合。
长链脂肪族饱和伯醇是不同组的有机化合物。术语长链是指以下事实:在这些化合物中的碳原子数目是至少8个碳。用于在本发明的特定实施例中使用的具体长链脂肪族饱和伯醇的非限制性实例包括8碳原子1-辛醇、9碳1-壬醇、10碳原子1-癸醇、12碳原子1-十二烷醇、14碳原子1-十四烷醇、16碳原子1-十六烷醇、18碳原子1-十八烷醇、20碳原子l-二十烷醇、22碳1-二十二烷醇、24碳1-二十四烷醇、26碳1-二十六烷醇、27碳1-二十七烷醇、28碳1-二十八烷醇(octanosol)、29碳1-二十九烷醇、30碳1-三十烷醇、32碳1-三十二烷醇、以及34碳1-三十四烷醇。在本发明的一个特别期望的实施例中,长链脂肪族饱和伯醇是普利醇。普利醇是关于主要由以下成分构成的长链脂肪族饱和伯醇的混合物的术语:28碳1-二十八烷醇和30碳1-三十烷醇以及较低浓度的其他醇如22碳1-二十二烷醇、24碳1-二十四烷醇、26碳1-二十六烷醇、27碳1-二十七烷醇、29碳1-二十九烷醇、32碳1-三十二烷醇和34碳1-三十四烷醇。
已发现至少44种天然存在的植物甾醇,并且它们通常源于植物,如玉米、大豆、小麦和桐油;然而,它们还能以合成方式产生以形成与天然的那些相同的组合物或者具有与天然存在的植物甾醇特性相似的特性的组合物。根据本发明的特定实施例,本领域普通技术人员已熟知的植物甾醇的非限制性实例包括4-去甲基甾醇(例如,β-谷甾醇、菜油甾醇、豆甾醇、菜籽甾醇、22-脱氢菜籽甾醇、以及Δ5-燕麦甾醇)、4-单甲基甾醇和4,4-二甲基甾醇(三萜烯醇)(例如,环阿屯醇、24-亚甲基环木菠萝烷醇和环甾烷醇(cyclobranol))。
根据本发明的特定实施例,植物甾烷醇的非限制性实例包括β-谷甾烷醇、菜油甾烷醇、环木菠萝烷醇以及其他三萜醇类的饱和形式。
如本文所用,植物甾醇和植物甾烷醇包括多种异构体诸如α和β异构体(例如,α-谷甾醇和β-谷甾醇,它们分别包括用于降低哺乳动物中的血清胆固醇的最有效的植物甾醇和植物甾烷醇之一)。本发明的植物甾醇和植物甾烷醇也可以呈它们的酯形式。适合的植物甾醇和植物甾烷醇的酯的非限制性实例包括乙酸谷甾醇酯、油酸谷甾醇酯、油酸豆甾醇酯及其相应的植物甾烷醇酯。本发明的植物甾醇和植物甾烷醇还可以包括其衍生物。
通常,在组合物中的功能性成分的量根据具体组合物和期望的功能性成分而广泛地改变。本领域普通技术人员将容易确定用于每种组合物的功能性成分的适当量。
消费品
本文披露了包含本文所披露的甜味剂组合物或风味组合物的消费品(例如,饮料)。
布拉齐因(或其类似物)或本文所披露的含有布拉齐因的甜味剂组合物或风味修饰组合物可以结合在任何已知的可食用材料(本文称为“消费品”、“可甜味化组合物”或“风味和/或味道经修饰的组合物”)中,例如,可食用凝胶混合物和组合物、牙科组合物、食品(甜食、调味品、口香糖、谷物组合物、烘焙食品、乳制品、以及桌面甜味剂组合物)、饮料和饮料产品。
在一个实施例中,消费品是饮料或饮料产品。换句话说,本文披露了饮料或饮料产品,该饮料或饮料产品包含布拉齐因(或其类似物)或本文所披露的含有布拉齐因的甜味剂组合物或风味修饰组合物。
如本文所用,“饮料产品”是立即可饮的饮料、饮料浓缩物、饮料糖浆或饮料粉冲泡饮料。适合的立即可饮的饮料包括碳酸饮料和非碳酸饮料。碳酸饮料包括但不限于可乐、姜汁汽水、软饮品和沙士(root beer)。非碳酸饮料包括但不限于果汁、水果风味汁、蔬菜汁、蔬菜风味汁、运动饮品、能量饮品、植物蛋白饮料、近水饮品(例如,含天然或合成调味剂的水)、茶类(例如,黑茶、绿茶、红茶、乌龙茶)、咖啡、可可饮品、含有乳组分的饮料(例如,乳饮料、含有乳组分的咖啡、欧蕾咖啡(caféau lait)、奶茶、果乳饮料)。
在特定实施例中,饮料是风味黑茶饮料、零卡路里增强水饮料或橙风味起泡饮料。
饮料浓缩物和饮料糖浆用初始体积的液体基质(例如,水)和期望的饮料成分制备。然后通过添加另外体积的水来制备全强度饮料。饮料粉冲泡饮料通过在不存在液体基质的情况下对所有饮料成分进行干混而制备。然后通过添加全部体积的水来制备全强度饮料。
饮料含有水作为液体基质,即其中溶解这些成分(包括甜味剂或甜味剂组合物)的基础成分。可以使用饮料质量的水,例如像去离子水、蒸馏水、反渗透水、碳处理水、纯化水、软化水、及其组合。另外适合的液体基质包括但不限于磷酸、磷酸盐缓冲液、柠檬酸、柠檬酸盐缓冲液以及碳处理水。
在一个实施例中,披露了含有布拉齐因或其类似物的饮料或饮料产品。在特定的实施例中,饮料含有与含有相同量的野生型布拉齐因的饮料具有相同或增加的甜度的布拉齐因类似物。
在一个实施例中,饮料中布拉齐因(或其类似物)的浓度等于或高于其甜度识别阈值浓度或风味识别阈值浓度。在特定的实施例中,布拉齐因的浓度为高于其甜度或风味识别阈值浓度至少约1%、至少约5%、至少约10%、至少约15%、至少约20%、至少约25%、至少约30%、至少约35%、至少约40%、至少约45%、至少约50%或更大。
在一个实施例中,饮料或饮料产品含有以下量的布拉齐因(或其类似物):从约1ppm至约50ppm,例如像,从约5ppm至约50ppm、从约5ppm至约40ppm、从约5ppm至约30ppm、从约5ppm至约20ppm、从约5ppm至约10ppm、从约10ppm至约50ppm、从约10ppm至约40ppm、从约10ppm至约30ppm、从约10ppm至约20ppm、从约20ppm至约50ppm、从约20ppm至约40ppm、从约20ppm至约30ppm、从约30ppm至约50ppm、从约30ppm至约40ppm或从约40ppm至约50ppm。
在更特定的实施例中,饮料或饮料产品含有从约10ppm至约25ppm的量的布拉齐因(或其类似物)。
在另一个实施例中,饮料含有从约1ppm至小于约15ppm的量的布拉齐因(或其类似物)。在一个实施例中,饮料含有以下量的布拉齐因(或其类似物):从约1ppm至约5ppm、约5ppm至约10ppm或约10ppm至约15ppm。
在另一个实施例中,饮料含有大于约15ppm的量的布拉齐因(或其类似物)。在一个实施例中,饮料含有以下量的布拉齐因(或其类似物):约15ppm与约20ppm、约20ppm与约25ppm、约25ppm与约30ppm、约30ppm与约35ppm、约35ppm与约40ppm、约40ppm与约50ppm之间、或约50ppm或更大。
在一个实施例中,饮料含有以下量的布拉齐因(或其类似物):约1ppm、约3ppm、约5ppm、约10ppm、约12ppm、约15ppm、约18ppm、约20ppm、约22ppm、约25ppm、约28ppm、约30ppm、约35ppm、约40ppm、约45ppm、约50ppm、约55ppm、约60ppm、约65ppm、约70ppm或约75ppm或更大。
该饮料可以进一步包含至少一种另外的甜味剂。可以使用本文详述的任何甜味剂,包括天然甜味剂、非天然甜味剂或合成甜味剂。
在特定的实施例中,该至少一种另外的甜味剂是一种或多种甜菊醇糖苷。在特定的实施例中,甜菊醇糖苷是Reb M。在另一个特定实施例中,甜菊醇糖苷是Reb A。在一个实施例中,饮料除了含有布拉齐因(或其类似物)外,还含有甜菊醇糖苷共混物,例如,Reb M和Reb A。
甜菊醇糖苷(例如,Reb M、Reb A)的量可以变化。在一个实施例中,甜菊醇糖苷的量提供小于约8蔗糖等效值(SE),例如,约7.5SE、约7.0SE、约6.5SE或约6.0SE或更小。在另一个实施例中,甜菊醇糖苷的量提供大于约8蔗糖等效值(SE),例如,约8.5SE、约9.0SE、约9.5SE、约10SE、约10.5SE、约11SE或约12SE或更大。
在另一个实施例中,甜菊醇糖苷(例如,Reb M、Reb A)的量小于约450ppm。在特定的实施例中,甜菊醇糖苷的量小于约400ppm、小于约350ppm、小于约300ppm、小于约300ppm、小于约250ppm、小于约200ppm、小于约150ppm或约100ppm或更小。
在另一个实施例中,甜菊醇糖苷(例如,Reb M、Reb A)的量为约100ppm与约450ppm之间,更特别地,约100ppm与约400ppm之间、约100ppm与约350ppm之间、约100ppm与约300ppm之间、约100ppm与约250ppm之间、约100ppm与约200ppm之间、或约100ppm与250ppm之间。
在另一个实施例中,甜菊醇糖苷(例如,Reb M、Reb A)的量为约100ppm与约200ppm之间,更特别地,约110ppm、约120ppm、约130ppm、约140ppm、约150ppm、约160ppm、约170ppm、约180ppm、约190ppm或约200ppm。
在另一个实施例中,甜菊醇糖苷(例如,Reb M、Reb A)的量为约200ppm与约300ppm之间,并且更特别地,约210ppm、约220ppm、约230ppm、约240ppm、约250ppm、约260ppm、约270ppm、约280ppm、约290ppm或约300ppm。
在另一个实施例中,甜菊醇糖苷(例如,Reb M、Reb A)的量为约300ppm与约400ppm之间,并且更特别地,约310ppm、约320ppm、约330ppm、约340ppm、约350ppm、约360ppm、约370ppm、约380ppm、约390ppm或约400ppm。
在另一个实施例中,甜菊醇糖苷(例如,Reb M、Reb A)的量为约400ppm与约500ppm之间,并且更特别地,约410ppm、约420ppm、约430ppm、约440ppm、约450ppm、约460ppm、约470ppm、约480ppm。
在特定的实施例中,饮料包含约1ppm与约100ppm之间的量的布拉齐因(或其类似物)和至少一种甜菊醇糖苷(例如,Reb M、Reb A),其中该至少一种甜菊醇糖苷的量足以提供小于约8SE,例如,约7.5SE、约7.0SE、约6.5SE、约6SE、约5.5SE、约5.0SE、约4.5SE、约4.0SE、约3.5SE、约3.0SE、约2.5SE、约2.0SE、约1.5SE或约1.0SE。
在另一个特定实施例中,饮料包含约1ppm与约100ppm之间的量的布拉齐因(或其类似物)和至少一种甜菊醇糖苷(例如,Reb M、Reb A),其中该至少一种甜菊醇糖苷的量为约450ppm或更少,例如,约425ppm、约400ppm、约375ppm、约350ppm、约325ppm、约300ppm、约275ppm、约250ppm、约225ppm、约200ppm、约175ppm、约150ppm、约125ppm或约100ppm或更少。
在特定的实施例中,饮料包含约1ppm与约30ppm之间,更特别地,约1ppm与约15ppm之间或约15ppm与约30ppm之间的量的布拉齐因(或其类似物)和Reb M,该Reb M的量足以提供小于约8SE,例如像,约7.5SE、约7.0SE、约6.5SE、约6SE、约5.5SE、约5.0SE、约4.5SE、约4.0SE、约3.5SE、约3.0SE、约2.5SE、约2.0SE、约1.5SE或约1.0SE。
在另一个特定实施例中,饮料包含布拉齐因(或其类似物)和Reb M,该布拉齐因(或其类似物)的量为约1ppm与约30ppm之间,更特别地,约1ppm与约15ppm之间或约15ppm与约30ppm之间,该Reb M的量为约450ppm或更少,例如,约425ppm、约400ppm、约375ppm、约350ppm、约325ppm、约300ppm、约275ppm、约250ppm、约225ppm、约200ppm、约175ppm、约150ppm、约125ppm或约100ppm或更少。
在另一个特定实施例中,饮料包含布拉齐因(或其类似物)和Reb M,该布拉齐因(或其类似物)的量为约1ppm与约30ppm之间,更特别地,约1ppm与约15ppm之间或约15ppm与约30ppm之间,该Reb M的量为约450ppm或更少,例如,约425ppm、约400ppm、约375ppm、约350ppm、约325ppm、约300ppm、约275ppm、约250ppm、约225ppm、约200ppm、约175ppm、约150ppm、约125ppm或约100ppm或更少。
例如,饮料包含从约1ppm至约30ppm的量的布拉齐因(或其类似物),以及从约200ppm至约400ppm的量的RebM80。在更特定的实施例中,饮料包含从约20ppm至约30ppm的量的布拉齐因(或其类似物),以及从约300至约400ppm的量的RebM80。在还更特定的实施例中,饮料包含约25ppm的量的布拉齐因(或其类似物),以及约315ppm的量的RebM80。
本发明的饮料包含从约1ppm至约50ppm的量的布拉齐因(或其类似物),以及从约200ppm至约400ppm的量的RebM80。在优选的实施例中,本发明的饮料味道与仅用RebM或RebM80甜味化的饮料相似,其中本发明的饮料与RebM或RebM80甜味化的饮料具有相似的蔗糖等效值。在更特定的实施例中,具有柠檬酸基质的饮料包含从约20ppm至约30ppm的量的布拉齐因(或其类似物),以及从约300至约400ppm的量的RebM80。在还更特定的实施例中,具有柠檬酸基质的饮料包含约25ppm的量的布拉齐因(或其类似物),以及约315ppm的量的RebM80。在另一个更特定的实施例中,柠檬-酸橙无糖碳酸饮料包含从约30ppm至约50ppm的量的布拉齐因,以及从约150ppm至约350ppm的量的RebM80。在还更特定的实施例中,柠檬-酸橙无糖碳酸饮料包含约40ppm的量的布拉齐因,以及约210ppm的量的RebM80。
在特定的实施例中,饮料包含约10ppm与约25ppm之间的量的布拉齐因(或其类似物)和Reb M,该Reb M的量足以提供小于约8SE,例如,约7.5SE、约7.0SE、约6.5SE、约6SE、约5.5SE、约5.0SE、约4.5SE、约4.0SE、约3.5SE、约3.0SE、约2.5SE、约2.0SE、约1.5SE或约1.0SE。
在另一个特定实施例中,饮料包含约10ppm与约25ppm之间的量的布拉齐因(或其类似物)和以下量的Reb M:约450ppm或更少,例如,约425ppm、约400ppm、约375ppm、约350ppm、约325ppm、约300ppm、约275ppm、约250ppm、约225ppm、约200ppm、约175ppm、约150ppm、约125ppm或约100ppm或更少。
在另一个特定实施例中,饮料包含约1ppm与约50ppm之间的量的布拉齐因(或其类似物)和至少一种另外的甜味剂(例如,Reb M、Reb A、赛门苷I、罗汉果苷IV),其中该至少一种另外的甜味剂的量为小于约450ppm,例如,约425ppm、约400ppm、约375ppm、约350ppm、约325ppm、约300ppm、约275ppm、约250ppm、约225ppm、约200ppm、约175ppm、约150ppm、约125ppm或约100ppm或更少。
在特定的实施例中,饮料包含约1ppm与约100ppm之间的量的布拉齐因(或其类似物)和Reb A,该Reb A的量足以提供小于约8SE,例如,约7.5SE、约7.0SE、约6.5SE、约6SE、约5.5SE、约5.0SE、约4.5SE、约4.0SE、约3.5SE、约3.0SE、约2.5SE、约2.0SE、约1.5SE或约1.0SE。
在特定的实施例中,饮料包含布拉齐因(或其类似物)和Reb A,该布拉齐因(或其类似物)的量为约1ppm与约30ppm之间,更特别地,约1ppm与约15ppm之间或约15ppm与约30ppm之间,该Reb A的量为小于约450ppm,例如,约425ppm、约400ppm、约375ppm、约350ppm、约325ppm、约300ppm、约275ppm、约250ppm、约225ppm、约200ppm、约175ppm、约150ppm、约125ppm或约100ppm或更少。
在特定的实施例中,饮料包含约10ppm与约25ppm之间的量的布拉齐因(或其类似物)和Reb A,该Reb A的量足以提供小于约8SE,例如,约7.5SE、约7.0SE、约6.5SE、约6SE、约5.5SE、约5.0SE、约4.5SE、约4.0SE、约3.5SE、约3.0SE、约2.5SE、约2.0SE、约1.5SE或约1.0SE。
在特定的实施例中,饮料包含约10ppm与约25ppm之间的量的布拉齐因(或其类似物)和以下量的Reb A:小于约450ppm,例如,约425ppm、约400ppm、约375ppm、约350ppm、约325ppm、约300ppm、约275ppm、约250ppm、约225ppm、约200ppm、约175ppm、约150ppm、约125ppm或约100ppm或更少。
饮料中布拉齐因(或其类似物)与该一种或多种甜菊醇糖苷的ppm比率可以变化。在一个实施例中,布拉齐因(或其类似物)与该一种或多种甜菊醇糖苷的ppm比率为约1:2与约1:40之间,更特别地,约1:5与约1:35之间,甚至更特别地,约1:10与约1:25之间。
在特定的实施例中,布拉齐因(或其类似物)与该一种或多种甜菊醇糖苷的ppm比率为约1:30或更少,更特别地,约1:25。
在一个实施例中,甜菊醇糖苷是Reb M,并且布拉齐因(或其类似物)与Reb M的ppm比率为约1:10与约1:20之间,更特别地,约1:10、约1:12、约1:14、约1:16、约1:18或约1:20。
在另一个实施例中,甜菊醇糖苷是Reb A,并且布拉齐因(或其类似物)与Reb A的ppm比率为约1:40或更少,更特别地,约1:20与约1:30之间,甚至更特别地,约1:20、约1:22、约1:24、约1:26、约1:28或约1:30。
在另一个实施例中,甜菊醇糖苷是Reb A,并且布拉齐因(或其类似物)与Reb A的ppm比率为约1:70或更少,更特别地,小于约1:60、小于约1:50或小于约1:40。在特定的实施例中,布拉齐因(或其类似物)与Reb A的ppm比率为约1:35。
在另一个实施例中,甜菊醇糖苷是Reb A,并且布拉齐因(或其类似物)与Reb A的ppm比率为约1:15或更大,更特别地,大于约1:17、约1:18、约1:19或约1:20。
在另一个实施例中,甜菊醇糖苷是Reb A,并且布拉齐因(或其类似物)与Reb A的ppm比率为约1:10或更大,更特别地,大于约1:12、约1:14或约1:16。
在一个实施例中,饮料包含布拉齐因(或其类似物)和Reb M,其中布拉齐因以从约15ppm至约30ppm,更特别地,约20ppm至约25ppm的量存在,并且Reb M(例如,Reb M80)以从约300ppm至约350ppm之间,更特别地,约315ppm至约325ppm的量(即Reb M提供约8SE)存在。根据该实施例,布拉齐因与Reb M的比率为约1:10与约1:20之间,更特别地约1:0、1:12、约1:14、约1:16、约1:18或约1:20。在一个实施例中,Reb M的量提供约8蔗糖等效值(SE)。
在一个实施例中,饮料包含布拉齐因(或其类似物)和Reb M,其中布拉齐因以从约1ppm至约20ppm,更特别地,约1ppm至约15ppm的量存在,并且Reb M以约110ppm至约140ppm,更特别地,约115ppm,并且甚至更特别地,约120ppm的量存在。在特定的实施例中,布拉齐因与Reb M的ppm比率为约1:5至约1:10,更特别地约1:7。
在一个实施例中,饮料包含布拉齐因(或其类似物)和Reb M,其中布拉齐因以从约1ppm至约15ppm,更特别地,约1ppm至约5ppm,甚至更特别地,约3ppm的量存在,并且Reb M以约450ppm与约500ppm之间,更特别地,约470ppm至约475ppm,甚至更特别地,约472ppm的量存在。在特定的实施例中,Reb M以提供大于约9蔗糖等效值(SE)的量存在。
在一个实施例中,饮料包含布拉齐因(或其类似物)和Reb A,其中布拉齐因以从约10ppm至约20ppm,更特别地,约15ppm至约20ppm的量存在,并且Reb A以约375ppm至约425ppm,更特别地,约400ppm的量存在。在一个实施例中,Reb A的量提供约7SE。根据该实施例,与一定的布拉齐因与Reb A的ppm比率相比,在布拉齐因与Reb A的约1:20ppm与约1:30ppm比率之间(更特别地约1:20ppm、约1:22ppm、约1:24ppm、约1:26ppm、约1:28ppm或约1:30ppm)的布拉齐因与Reb A的ppm比率具有至少一种改善的感官特性(例如,味道)。
在一个实施例中,饮料包含布拉齐因(或其类似物)和Reb A,其中布拉齐因以约5ppm与约15ppm之间,更特别地,约10ppm的量存在,并且Reb A以约325ppm与约375ppm之间,更特别地,约350ppm的量存在。在一个实施例中,Reb A的量提供约6与约7之间的蔗糖等效值(SE)。根据该实施例,与约1:70或约1:17的布拉齐因与Reb A的ppm比率相比,约1:30的布拉齐因与Reb A的ppm比率具有至少一种改善的感官特性。
在一个实施例中,提供了包含布拉齐因和Reb A的饮料,其中布拉齐因的量为约25ppm与约35ppm之间,更特别地,约30ppm,并且Reb A的量为约220ppm与约240pm之间,更特别地,约230ppm。根据该实施例,大于约1:10的布拉齐因与Reb A的ppm比率相对于小于约1:10ppm的布拉齐因与Reb A的ppm比率具有至少一种改善的感官特性。在特定的实施例中,约1:12、约1:14、约1:16或约1:18的布拉齐因与Reb A的ppm比率相对于约1:8、约1:6、约1:4、约1:2或约1:1ppm的布拉齐因的ppm比率具有至少一种改善的感官特性。
在一个实施例中,提供了包含布拉齐因和Reb A的饮料,其中布拉齐因的量为约50ppm与约70ppm之间,更特别地,约60ppm,并且Reb A的量为约100ppm与约130pm之间,更特别地,约120ppm。根据该实施例,布拉齐因与Reb A的ppm比率是约1:2。
在一个实施例中,饮料包含从约300ppm至约350ppm的Reb A以及从约10ppm至约50ppm的布拉齐因。在优选的实施例中,与Reb A甜味化的饮料相比,包含Reb A和布拉齐因的饮料味道更好和/或具有正协同作用,其中包含Reb A和布拉齐因的饮料与用Reb A甜味化的饮料具有相同的蔗糖等效值。
在一个实施例中,饮料包含从约30ppm至约50ppm的布拉齐因、从约300ppm至约450ppm的赛门苷I、以及任选地从约50ppm至约100ppm的RebM80。在优选的实施例中,饮料与赛门苷I-甜味化的对照或RebM80-甜味化的对照味道相似或比其更好,其中本发明的饮料和赛门苷I甜味化的和/或RebM80-甜味化的对照饮料具有相同的蔗糖等效值。在特定的实施例中,饮料包含从约40ppm至约50ppm的布拉齐因、和从约350ppm至约450ppm的赛门苷I,不具有RebM80。在更特定的实施例中,饮料包含从约40ppm至约45ppm的布拉齐因、和从约350ppm至约450ppm的赛门苷I,不具有RebM80。在还更特定的实施例中,饮料包含约45ppm的布拉齐因和约410ppm的赛门苷I,不具有RebM80。在另一个实施例中,饮料包含从约25至约30ppm的布拉齐因、从约300ppm至约400ppm的赛门苷I、以及从约50ppm至约100ppm的RebM80。在更特定的实施例中,饮料包含约30ppm的布拉齐因、约350ppm的赛门苷I和约70ppm的RebM80。
在一个实施例中,饮料包含从约30至约50ppm的布拉齐因、和从约7白利糖度至约10白利糖度的高果糖玉米糖浆(HFCS)。在优选的实施例中,本发明的饮料与HFCS甜味化的对照(10白利糖度)味道相似或比其更好。在更特定的实施例中,饮料包含从约35ppm至约45ppm的布拉齐因和约7白利糖度至约9白利糖度的HFCS。在还更特定的实施例中,饮料包含约40ppm的布拉齐因和约8白利糖度的HFCS。
在一个实施例中,卡路里减少的饮料包含从约5ppm至约20ppm的布拉齐因和从约100ppm至约200ppm的RebM。在优选的实施例中,本发明的饮料具有与蔗糖甜味化的对照(10白利糖度)相似的味道特征曲线。在特定的实施例中,卡路里减少的非充气(非碳酸)饮料包含从约10ppm至约15ppm的布拉齐因和从约100ppm至约150ppm的RebM。在还更特定的实施例中,卡路里减少的非充气饮料包含从约10ppm至约15ppm的布拉齐因和约115ppm的RebM。在另一个特定实施例中,卡路里减少的碳酸饮料包含约20ppm的布拉齐因、和从约100至约150ppm的RebM。
在一个实施例中,饮料包含从约5ppm至约20ppm的布拉齐因、和从约300ppm至约500ppm的A95。在特定的实施例中,饮料包含从约15ppm至约20ppm的布拉齐因、和约300ppm至约500ppm的A95。在另一个实施例中,饮料包含约15ppm或约20ppm的布拉齐因和约400ppm的A95。
在一个实施例中,相对于不含有布拉齐因或含有小于约20ppm,甚至更特别地,小于约15ppm的量的布拉齐因的饮料,该饮料的时间特征曲线、风味特征曲线和/或味道特征曲线得到改善。在特定的实施例中,饮料的时间特征曲线、风味特征曲线和/或味道特征曲线更似糖。在一个实施例中,饮料具有减少的甜度存留、减少的苦味、减少的苦余味、减少的涩味、改善的口感(例如,更大的浓郁味或醇厚度)等。
饮料可以进一步包括添加剂,这些添加剂包括但不限于,碳水化合物、多元醇、氨基酸及其相应盐、聚氨基酸及其相应盐、糖酸及其相应盐、核苷酸、有机酸、无机酸、有机盐(包括有机酸盐和有机碱盐)、无机盐、苦化合物、调味剂和调味成分、涩化合物、蛋白质或蛋白质水解产物、表面活性剂、乳化剂、类黄酮、醇、聚合物及其组合。可以使用本文所述的任何适合的添加剂。
该饮料可以进一步含有以上详述的一种或多种功能性成分。功能性成分包括但不限于维生素、矿物质、抗氧化剂、防腐剂、葡糖胺、多元酚及其组合。可以使用本文所述的任何适合的功能性成分。
考虑到甜味化的组合物(例如像,饮料)的pH不会实质上或不利地影响甜味剂的味道。可甜味化组合物的pH范围的非限制性实例可以是从约1.8至约8。另一个实例包括从约2至约5的pH范围。在特定的实施例中,饮料的pH是从约3至约3.25。
包含布拉齐因(或其类似物)的饮料的温度范围可以例如是从约4℃至约100℃,例如像从约4℃至约25℃。
饮料可以是每8盎司份具有约120卡路里的高卡路里饮料。
饮料可以是每8盎司份具有约80卡路里的中卡路里饮料。
饮料可以是每8盎司份具有小于40卡路里的低卡路里饮料。
饮料可以是每8盎司份具有小于5卡路里的零卡路里饮料。
在一个实施例中,饮料或饮料产品具有低血糖指数。血糖指数是根据那些食物导致血糖水平上升的速度快慢来分配给食物的值。低血糖指数饮食(包括但不限于饮料)旨在对糖尿病人群的血糖控制产生更有益的影响,并且还可以为一般群体提供代谢益处。
在特定的实施例中,饮料或饮料产品的血糖指数比使用常规甜味剂(例如,基于蔗糖的甜味剂)制成的基本上相似的产品的血糖指数低至少10%。已经描述了用于测试饮料的血糖指数的方法,例如,在Wolever,等人Nutrition Research[营养研究]23:621-629,2003中提供的。在特定的实施例中,饮料或饮料产品具有约55或更小的血糖指数(GI)。在特定的实施例中,饮料或饮料产品是具有低血糖指数的营养饮料。
在一个实施例中,披露了包含约1与约30ppm之间并且小于约500ppm的一种或多种甜菊醇糖苷的饮料,其中该饮料的液体基质选自由以下组成的组:水、磷酸、磷酸盐缓冲液、柠檬酸、柠檬酸盐缓冲液、碳处理水及其组合。饮料的pH可以是从约3至约3.5。该饮料可以进一步包含添加剂,例如像,赤藓糖醇。该饮料可以进一步包含功能性成分,例如像维生素。
用于改善时间特征曲线或风味特征曲线的方法
披露了用于赋予消费品(例如饮料)更似糖的时间特征曲线、风味特征曲线和/或味道特征曲线的方法,该方法包括向该消费品中添加布拉齐因(或其类似物)或本文所披露的含有布拉齐因的甜味剂组合物或风味修饰组合物。消费品可被称为可甜味化组合物或风味可修饰的组合物。
不受任何特定理论的束缚,认为布拉齐因可与口腔中的粘蛋白结合。粘蛋白是粘液的主要有机成分,是包覆所有粘膜表面的粘稠的粘弹性材料。在结构上,粘蛋白是高分子量的上皮糖蛋白,具有高含量的成簇的寡糖,这些寡糖与富含苏氨酸、丝氨酸和脯氨酸的串联重复肽O-糖苷地连接。
在口内,粘蛋白包覆硬组织和软组织。已知几种唾液粘蛋白,包括MUC5B、MUC7(先前被称为MG2)、MUC19、MUC1、和MUC4。基于大分子特征,可以将它们分为高(>1000kDa)和低(200-300kDa)分子量形式。唾液粘蛋白由成对的下颌下腺(SMG)和舌下腺(SLG)的粘液腺泡细胞以及分布于整个腭和颊粘膜的小唾液腺合成。
该方法可以进一步包括添加其他甜味剂、添加剂、功能性成分及其组合。可以使用本文详述的任何甜味剂、添加剂或功能性成分。
在一个实施例中,用于赋予消费品(例如,饮料)更似糖的时间特征曲线、风味特征曲线的方法包括向该消费品中组合添加布拉齐因(或其类似物)或含有布拉齐因的甜味剂组合物或风味修饰组合物,从而赋予更似糖的时间特征曲线或风味特征曲线。
如本文所用,“像似糖”特征包括与蔗糖的特征类似的任何特征,并且包括但不限于,最大响应、风味特征曲线、时间特征曲线、味道特征曲线、适应行为、口感、浓度/响应函数、促味剂/和风味/甜味相互作用、空间模式选择性、以及温度效应。
这些特征是其中蔗糖的味道不同于布拉齐因(或其类似物)的味道的方面。然而,在这些当中,风味特征曲线和时间特征曲线是特别重要的。在甜食品或饮料的单次品尝中,可以注意到以下差异:(1)构成甜味剂的风味特征曲线的属性和(2)构成甜味剂的时间特征曲线的甜度起始和消散速率(在针对蔗糖和针对布拉齐因(或其类似物)观察的那些之间)。
在一个实施例中,与不含有本文所披露的甜味剂组合物或风味修饰组合物的消费品相比,本文所披露的方法改善了消费品的一种或多种感官特性。在某些实施例中,通过感官测试测量改善。感官测试可以是味道测试、盲测或其组合。感官测试可以使用一种或多种不同的方案。例如,感官测试可以是“三角法”、按ISO要求或其组合。味道测试可以是多次试验的平均值。
味道测试可以是筛选测试、专业味道测试或市场研究测试。可由至少1、2、3、4、5、6、7、8或9名味道测试人员进行筛选测试。可由至少10、15、20、25、或30名味道测试人员进行专业味道测试。可由至少31、40、50、60、70、80、90、100、150、200、300、400、或500名味道测试人员进行市场研究测试。在一些情况下,味道测试人员可以是具有平均味道知觉的人、专业味道测试人员、通过正确鉴定食品或食品组分的通过品尝考试的人、或者能够鉴定味道或风味的相对量的人(例如,正确测定水中不同量的糖)。
在一个实施例中,特征是否更似糖是由专家感官组确定的,该专家感官组品尝包含糖的组合物和包含任选地与至少一种甜菊醇(例如,Reb M、Reb A)或HFCS组合的布拉齐因(或其类似物)的组合物(这两种组合物具有和不具有添加剂),并且提供他们关于甜味剂组合物(二者具有和不具有添加剂)的特征与包含糖的那些的相似性的印象。本文以下所述的实施例中描述了用于确定组合物是否具有更似糖的味道的适合的程序。
在特定实施例中,使用一组评估人测量甜度存留的减少。简言之,训练一组评估人(通常是8至12个人)以评价甜度知觉并且在从样品初始摄入口内直到它被吐出后的3分钟内的若干个时间点测量甜度。使用统计分析,比较在含有添加剂的样品与不含添加剂的样品之间的结果。在样品被清除出口之后测量的时间点的得分的降低指示存在甜度知觉的减小。
该组评估人可以是使用本领域普通技术人员熟知的程序进行训练的。在特定的实施例中,该组评估人可以是使用SpectrumTM描述性分析方法(Melgaard等人,Sensory Evaluation Techniques[感官评价技术],第3版,第11章)进行训练的。理想地,训练的焦点应是识别并测量基本味道;特别是,甜味。为了确保结果的准确度和再现性,每位评估人应每种样品重复测量甜度存留的减少约三次至约五次,在每次重复和/或每种样品之间休息至少五分钟并且用水充分地冲洗以清洁口。
通常,测量甜度的方法包括取10mL样品放入口内、将该样品保持在口内5秒并使该样品在口内温和地转动、评定在5秒内感知的甜度强度、吐出该样品(在吐出该样品之后不吞咽)、用满口水冲洗(例如,在口内剧烈移动水,就好像用漱口水冲洗一样)并吐出该冲洗水、在吐出该冲洗水之后立即评定感知的甜味强度、等待45秒并且在等待那45秒时确认感知的最大甜味强度的时间并评定在该时间的甜味强度(正常移动口腔并在需要时吞咽)、在另外10秒后评定甜味强度、在另外60秒之后评定甜味强度(在冲洗之后累积120秒)、以及在还另外60秒之后评定甜味强度(在冲洗之后累积180秒)。在样品之间休息5分钟,用水充分冲洗以清洁口。
在一些实施例中,在体外评价时间特征曲线、风味特征曲线和/或味道特征曲线,例如,在合适的测定,如基于过表达甜受体和/或苦受体的细胞模型的体外系统中。在特定的实施例中,体外系统包含TAS1R2/TAS1R3受体。
在一个实施例中,本文所披露的甜味剂组合物或风味和/或味道修饰组合物能够修饰消费品的一种或多种特性,这些特性包括但不限于口感、苦味、苦余味或甜度存留。
口感是指食品或饮料的质地方面,负责产生在口腔内壁(包括舌头、牙龈和牙齿)感受到的特征性触觉。这些口感可以包括但不限于涩味、黏性、光滑性和口包覆性(mouth-coating)。口感是基本的感官属性,其与味道和气味一起决定了消费品的整体风味。
在一个实施例中,相对于常规甜味剂组合物或风味和/或味道修饰组合物,布拉齐因(或其类似物)或本文所披露的含有布拉齐因的甜味剂组合物和/或风味修饰组合物赋予其添加到的消费品(例如,饮料)改善的口感。在一个实施例中,“改善的口感”可由饮用所述饮料的品尝组通过与不含味道修饰组合物或其活性组分的相同饮料进行比较来确定。在特定的实施例中,口感改善了约5%、约10%、约15%、约20%或约25%或更多。在特定的实施例中,改善口感的特征是增加的浓郁味、醇厚度或丰富度。在特定的实施例中,改善的口感的特征是更像糖浆似的感觉。
在另一个实施例中,相对于常规甜味剂组合物或风味和/或味道修饰组合物,本文所披露的甜味剂组合物或风味修饰组合物改善(减少)其添加到的消费品(例如,饮料)的苦味。该“改善的苦味”或“减少的苦味”可由饮用所述饮料的品尝组通过与不含味道修饰组合物或其活性组分的相同饮料进行比较来确定。在特定的实施例中,苦味减少了约5%、约10%、约15%、约20%或约25%或更多。
在另一个实施例中,相对于常规甜味剂组合物或风味和/或味道修饰组合物,本文所披露的甜味剂组合物或风味修饰组合物减少其添加到的消费品(例如,饮料)的苦余味。该“减少的苦余味”可由饮用所述饮料的品尝组通过与不含味道修饰组合物或其活性组分的相同饮料进行比较来确定。在特定的实施例中,苦余味减少了约5%、约10%、约15%、约20%或约25%或更多。
在特定的实施例中,本文所披露的甜味剂组合物或风味修饰组合物减少其添加到的消费品(例如,饮料)的苦味,其中通过苦味的Metachronic VAS评分特征曲线测量该减少,并且更特别地,该减少为至少约0.5分、约1分、约1.5分、约2.0分、约2.5分、约3.0分、约3.5分或约4.0分或更多。在某些实施例中,减少为约0.5与约4.0分、约1.0与约3.5分或约1.5与约3.0分之间。
在另一个实施例中,本文所披露的甜味剂组合物和/或风味修饰组合物具有改善的(减少的)甜度存留。在一个实施例中,该“改善的甜度存留”可由饮用所述饮料的品尝组通过与不含味道修饰组合物或其活性组分的相同饮料进行比较来检查。在特定的实施例中,甜度存留减少了约5%、约10%、约15%、约20%或约25%或更多。
在另一个实施例中,本文所披露的风味修饰组合物提供酸味的减少。在一个实施例中,该“减少的酸味”可由饮用所述饮料的品尝组通过与不含味道修饰组合物或其活性组分的相同饮料进行比较来检查。在特定的实施例中,酸味减少了约5%、约10%、约15%、约20%或约25%或更多。
实例
实例1:布拉齐因+Reb M(甜味剂组合物)
将布拉齐因与RebM80分别添加到柠檬酸溶液和柠檬/酸橙无糖汽水中。结果分别显示于下表I和表II中。
表I:
在柠檬酸溶液中
表II:
在柠檬/酸橙碳酸饮料中
实例2:Reb A与Reb A+布拉齐因(甜味剂组合物)比较
如下所述,在柠檬酸溶液中将Reb A与Reb A+布拉齐因进行比较。结果显示于下表III和IV中。
表III
5-10白利糖度的柠檬酸蔗糖对照
表IV:
在柠檬酸溶液中:
结果表明,与单独使用Reb A相比,Reb A +布拉齐因共混物具有正协同作用。
实例3:赛门苷I+布拉齐因(甜味剂组合物)
将布拉齐因、赛门苷I和/或RebM80添加到柠檬酸模拟饮料中。结果显示在以下表V中。
表V:
结果表明,与单独使用RebM80相比,赛门苷I与布拉齐因和/或Reb M的共混物具有正协同作用(甜度质量)。
实例4:布拉齐因+HFCS(甜味剂组合物)
将布拉齐因和高果糖玉米糖浆(HFCS)添加到柠檬酸模拟饮料中。结果显示在以下表V中:
表V
在柠檬酸模拟饮料中
布拉齐因 | HFCS | 结果 | |
对照 | N/A | 10白利糖度 | 参考 |
测试品3 | 30ppm | 8白利糖度 | 相似,但仍然缺少一些甜度 |
测试品4 | 40ppm | 8白利糖度 | 与对照相似 |
HFCS与布拉齐因的共混物提供了与单独使用HFCS时相似的味道(甜度质量)。
实例5:布拉齐因+Reb M(味道修饰组合物)
如下所述,将Reb M和布拉齐因添加到多种饮料中。提供全糖样品作为对照(10白利糖度)。
在非充气柠檬/酸橙饮料中减少50%的糖
在碳酸柠檬/酸橙饮料中减少50%的糖
实例6:布拉齐因+Reb M(味道修饰组合物)
布拉齐因(1-15ppm)改善了472ppm的RebM80的味道特性,如酸、不太甜、掩盖苦味和存留。更好的口感、丰富度和浓郁度。
实例7:布拉齐因+Reb A95(味道修饰组合物)
“A95”是指主要包含reb D和reb M的甜菊醇糖苷共混物。WO 2017/059414中提供了获得A95的方法,将其通过引用并入本文。以下是示例性A95共混物:
A95组分 | 通过HPLC测定的百分比 |
莱鲍迪苷E | 0.86 |
莱鲍迪苷O | 1.37 |
莱鲍迪苷D | 63.95 |
莱鲍迪苷N | 2.95 |
莱鲍迪苷M | 25.37 |
莱鲍迪苷A | 1.32 |
甜菊苷 | 0.03 |
莱鲍迪苷C | 0.01 |
莱鲍迪苷B | 0.22 |
总甜菊醇糖苷含量 | 96.07 |
布拉齐因(5ppm至20ppm)可以改善口感,阻断苦味,并在400ppm的A95中存留。
序列表
<110> 可口可乐公司(Coca-Cola Company)
<120> 含有布拉齐因的组合物
<130> 12600.105186
<140> 62/827,487
<141> 2019-04-01
<160> 1
<170> PatentIn 3.5版
<210> 1
<211> 53
<212> PRT
<213> 伯拉氏瘤药树
<400> 1
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Claims (20)
1.一种甜味剂组合物或风味修饰组合物,所述甜味剂组合物或风味修饰组合物包含(i)布拉齐因和(ii)至少一种另外的甜味剂,所述至少一种另外的甜味剂选自甜菊醇糖苷甜味剂和罗汉果苷甜味剂。
2.如权利要求1所述的甜味剂组合物,其中所述甜菊醇糖苷甜味剂选自莱鲍迪苷M(“Reb M”)、RebM80、莱鲍迪苷D(“Reb D”)、A95和莱鲍迪苷A(“Reb A”)。
3.如权利要求1所述的甜味剂组合物,其中所述罗汉果苷甜味剂是赛门苷I。
4.一种甜味剂组合物或风味修饰组合物,所述甜味剂组合物或风味修饰组合物包含布拉齐因和高果糖玉米糖浆(HFCS)。
5.一种饮料或饮料产品,所述饮料或饮料产品包含如权利要求1-4中任一项所述的甜味剂组合物或风味修饰组合物。
6.如权利要求5所述的饮料或饮料产品,其中所述布拉齐因以约1ppm与约50ppm之间的量存在。
7.如权利要求5所述的饮料或饮料产品,其中所述布拉齐因以约1ppm与约40ppm之间的量存在。
8.如权利要求5所述的饮料或饮料产品,其中所述布拉齐因以选自以下的量存在:约1ppm与约30ppm之间、约1ppm与约25ppm之间、约1ppm与约20ppm之间或约1ppm与约15ppm之间的量。
9.如权利要求6-8所述的饮料或饮料产品,其中与不含所述甜味剂组合物或风味修饰组合物的饮料或饮料产品相比,所述饮料或饮料产品具有至少一种改善的感官特性,其中所述感官特性选自由以下组成的组:时间特征曲线、风味特征曲线、味道、苦余味、甜度存留、口感或其组合。
10.如权利要求9所述的饮料或饮料产品,其中所述至少一种改善的感官特性是苦余味减少或口感改善。
11.如权利要求9所述的饮料或饮料产品,其中所述至少一种改善的感官特性是口感改善,并且布拉齐因的量介于约1ppm与约40ppm之间。
12.如权利要求6-9中任一项所述的饮料或饮料产品,其中所述饮料或饮料产品选自低卡路里或无卡路里饮料或饮料产品。
13.如权利要求6-9中任一项所述的饮料或饮料产品,其中所述饮料选自由以下组成的组:可乐、姜汁汽水、软饮品、沙士、果汁、水果风味汁、蔬菜汁、蔬菜风味汁、运动饮品、能量饮品、植物蛋白饮料、近水饮品(例如,含天然或合成调味剂的水)、茶类(例如,黑茶、绿茶、红茶、乌龙茶)、咖啡、可可饮品、含有乳组分的饮料(例如,乳饮料、含有乳组分的咖啡、欧蕾咖啡、奶茶、果乳饮料)。
14.一种改善饮料或饮料产品的至少一种感官特性的方法,所述方法包括向液体基质中添加如权利要求1所述的甜味剂组合物或风味组合物,从而提供具有至少一种改善的感官特性的饮料或饮料产品。
15.如权利要求1所述的方法,其中,所述甜菊醇糖苷甜味剂选自莱鲍迪苷M(“Reb M”)、RebM80、莱鲍迪苷D(“Reb D”)、A95和莱鲍迪苷A(“Reb A”)。
16.如权利要求14或15所述的方法,其中所述改善的感官特性选自由以下组成的组:时间特征曲线、风味特征曲线、味道、苦余味、甜度存留、口感或其组合。
17.如权利要求16所述的方法,其中所述改善的感官特性是苦余味减少或口感改善。
18.如权利要求16所述的方法,其中所述改善的感官特性是口感改善,并且所述饮料或饮料产品中存在的布拉齐因的量为约1ppm与约40ppm之间的量。
19.如权利要求14或15所述的方法,其中布拉齐因以约1ppm与约50ppm之间的量存在于所述饮料或饮料产品中。
20.如权利要求14或15所述的方法,其中所述布拉齐因以选自以下的量存在于所述饮料或饮料产品中:约1ppm与约40ppm之间、约1ppm与约30ppm之间、约1ppm与约25ppm之间、约1ppm与约20ppm之间或约1ppm与约15ppm之间的量。
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US62/827,487 | 2019-04-01 | ||
PCT/US2020/026185 WO2020205978A1 (en) | 2019-04-01 | 2020-04-01 | Compositions containing brazzein |
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EP (1) | EP3945859A4 (zh) |
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CN (1) | CN113939197A (zh) |
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BR (1) | BR112021019734A2 (zh) |
CA (1) | CA3135373A1 (zh) |
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EP3915397A1 (en) * | 2020-05-25 | 2021-12-01 | Brain Ag | Use of a sweet protein for ehancing the sweet taste and/or sweet quality |
JP2024503100A (ja) * | 2021-01-15 | 2024-01-24 | フィルメニッヒ インコーポレイテッド | シアメノシドiを含む甘味料組成物およびその使用 |
CN118647282A (zh) * | 2021-12-30 | 2024-09-13 | 可口可乐公司 | 具有改善的味道和口感的包含蛋白质甜味剂的饮料 |
WO2023183832A1 (en) * | 2022-03-23 | 2023-09-28 | Sweegen, Inc. | Sweetener comprising rebaudiose m and brazzein |
WO2023215812A1 (en) * | 2022-05-04 | 2023-11-09 | The Coca-Cola Company | Tea beverages with improved taste |
WO2023242015A2 (en) * | 2022-06-14 | 2023-12-21 | Givaudan Sa | Compositions containing brazzein |
WO2024086530A1 (en) * | 2022-10-17 | 2024-04-25 | Oobli, Inc. | Chocolate compositions comprising sweet protein |
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- 2020-04-01 CA CA3135373A patent/CA3135373A1/en active Pending
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KR20210134813A (ko) | 2021-11-10 |
WO2020205978A1 (en) | 2020-10-08 |
MX2021011908A (es) | 2021-12-15 |
SG11202110820TA (en) | 2021-10-28 |
AU2020253391A1 (en) | 2021-10-28 |
CA3135373A1 (en) | 2020-10-08 |
EP3945859A4 (en) | 2023-04-19 |
JP2022519941A (ja) | 2022-03-25 |
BR112021019734A2 (pt) | 2022-03-08 |
IL286833A (en) | 2021-10-31 |
US20220361544A1 (en) | 2022-11-17 |
EP3945859A1 (en) | 2022-02-09 |
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