CN115968996A - Sweet taste composition - Google Patents
Sweet taste composition Download PDFInfo
- Publication number
- CN115968996A CN115968996A CN202310220974.XA CN202310220974A CN115968996A CN 115968996 A CN115968996 A CN 115968996A CN 202310220974 A CN202310220974 A CN 202310220974A CN 115968996 A CN115968996 A CN 115968996A
- Authority
- CN
- China
- Prior art keywords
- component
- present
- rebaudioside
- amount ranging
- 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.)
- Pending
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 156
- 235000019605 sweet taste sensations Nutrition 0.000 title claims description 20
- YWPVROCHNBYFTP-OSHKXICASA-N rubusoside Chemical compound 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 YWPVROCHNBYFTP-OSHKXICASA-N 0.000 claims abstract description 71
- 229920001864 tannin Polymers 0.000 claims abstract description 53
- 235000018553 tannin Nutrition 0.000 claims abstract description 53
- 239000001648 tannin Substances 0.000 claims abstract description 53
- 235000013361 beverage Nutrition 0.000 claims abstract description 44
- YWPVROCHNBYFTP-UHFFFAOYSA-N Rubusoside Natural products C1CC2C3(C)CCCC(C)(C(=O)OC4C(C(O)C(O)C(CO)O4)O)C3CCC2(C2)CC(=C)C21OC1OC(CO)C(O)C(O)C1O YWPVROCHNBYFTP-UHFFFAOYSA-N 0.000 claims abstract description 42
- ARGKVCXINMKCAZ-UHFFFAOYSA-N neohesperidine Natural products C1=C(O)C(OC)=CC=C1C1OC2=CC(OC3C(C(O)C(O)C(CO)O3)OC3C(C(O)C(O)C(C)O3)O)=CC(O)=C2C(=O)C1 ARGKVCXINMKCAZ-UHFFFAOYSA-N 0.000 claims abstract description 30
- 244000228451 Stevia rebaudiana Species 0.000 claims abstract description 25
- ARGKVCXINMKCAZ-UZRWAPQLSA-N neohesperidin Chemical compound C1=C(O)C(OC)=CC=C1[C@H]1OC2=CC(O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O3)O[C@H]3[C@@H]([C@H](O)[C@@H](O)[C@H](C)O3)O)=CC(O)=C2C(=O)C1 ARGKVCXINMKCAZ-UZRWAPQLSA-N 0.000 claims abstract description 25
- VGEREEWJJVICBM-UHFFFAOYSA-N phloretin Chemical compound C1=CC(O)=CC=C1CCC(=O)C1=C(O)C=C(O)C=C1O VGEREEWJJVICBM-UHFFFAOYSA-N 0.000 claims abstract description 24
- -1 stevia compound Chemical class 0.000 claims abstract description 19
- 239000001100 (2S)-5,7-dihydroxy-2-(3-hydroxy-4-methoxyphenyl)chroman-4-one Substances 0.000 claims abstract description 16
- 239000004376 Sucralose Substances 0.000 claims abstract description 16
- 235000019408 sucralose Nutrition 0.000 claims abstract description 16
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims abstract description 16
- 239000000892 thaumatin Substances 0.000 claims abstract description 13
- 235000010436 thaumatin Nutrition 0.000 claims abstract description 13
- ZWTDXYUDJYDHJR-UHFFFAOYSA-N (E)-1-(2,4-dihydroxyphenyl)-3-(2,4-dihydroxyphenyl)-2-propen-1-one Natural products OC1=CC(O)=CC=C1C=CC(=O)C1=CC=C(O)C=C1O ZWTDXYUDJYDHJR-UHFFFAOYSA-N 0.000 claims abstract description 12
- YQHMWTPYORBCMF-UHFFFAOYSA-N Naringenin chalcone Natural products C1=CC(O)=CC=C1C=CC(=O)C1=C(O)C=C(O)C=C1O YQHMWTPYORBCMF-UHFFFAOYSA-N 0.000 claims abstract description 12
- AIONOLUJZLIMTK-UHFFFAOYSA-N hesperetin Natural products C1=C(O)C(OC)=CC=C1C1OC2=CC(O)=CC(O)=C2C(=O)C1 AIONOLUJZLIMTK-UHFFFAOYSA-N 0.000 claims abstract description 11
- AIONOLUJZLIMTK-AWEZNQCLSA-N hesperetin Chemical compound C1=C(O)C(OC)=CC=C1[C@H]1OC2=CC(O)=CC(O)=C2C(=O)C1 AIONOLUJZLIMTK-AWEZNQCLSA-N 0.000 claims abstract description 11
- 229960001587 hesperetin Drugs 0.000 claims abstract description 11
- 235000010209 hesperetin Nutrition 0.000 claims abstract description 11
- FTODBIPDTXRIGS-UHFFFAOYSA-N homoeriodictyol Natural products C1=C(O)C(OC)=CC(C2OC3=CC(O)=CC(O)=C3C(=O)C2)=C1 FTODBIPDTXRIGS-UHFFFAOYSA-N 0.000 claims abstract description 11
- 235000019204 saccharin Nutrition 0.000 claims abstract description 11
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 claims abstract description 11
- 229940081974 saccharin Drugs 0.000 claims abstract description 11
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 claims abstract description 11
- 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 abstract description 10
- 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 abstract description 10
- 239000001689 FEMA 4674 Substances 0.000 claims abstract description 10
- 229930182647 Trilobatin Natural products 0.000 claims abstract description 10
- GSTCPEBQYSOEHV-QNDFHXLGSA-N trilobatin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC(C=C1O)=CC(O)=C1C(=O)CCC1=CC=C(O)C=C1 GSTCPEBQYSOEHV-QNDFHXLGSA-N 0.000 claims abstract description 10
- 108010011485 Aspartame Proteins 0.000 claims abstract description 9
- 239000000605 aspartame Substances 0.000 claims abstract description 9
- 235000010357 aspartame Nutrition 0.000 claims abstract description 9
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 claims abstract description 9
- 229960003438 aspartame Drugs 0.000 claims abstract description 9
- 229940109275 cyclamate Drugs 0.000 claims abstract description 7
- RPYRMTHVSUWHSV-CUZJHZIBSA-N rebaudioside D 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]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 RPYRMTHVSUWHSV-CUZJHZIBSA-N 0.000 claims description 56
- 235000009508 confectionery Nutrition 0.000 claims description 44
- 235000019202 steviosides Nutrition 0.000 claims description 43
- LRBQNJMCXXYXIU-NRMVVENXSA-N tannic acid Chemical compound OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-NRMVVENXSA-N 0.000 claims description 41
- 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 description 39
- 239000004383 Steviol glycoside Substances 0.000 claims description 37
- 235000019411 steviol glycoside Nutrition 0.000 claims description 37
- 229930182488 steviol glycoside Natural products 0.000 claims description 37
- 150000008144 steviol glycosides Chemical class 0.000 claims description 37
- 239000001512 FEMA 4601 Substances 0.000 claims description 32
- 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 description 32
- 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 description 32
- 235000019203 rebaudioside A Nutrition 0.000 claims description 32
- LRBQNJMCXXYXIU-PPKXGCFTSA-N Penta-digallate-beta-D-glucose Natural products OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-PPKXGCFTSA-N 0.000 claims description 28
- 229920002258 tannic acid Polymers 0.000 claims description 28
- TUSDEZXZIZRFGC-UHFFFAOYSA-N 1-O-galloyl-3,6-(R)-HHDP-beta-D-glucose Natural products OC1C(O2)COC(=O)C3=CC(O)=C(O)C(O)=C3C3=C(O)C(O)=C(O)C=C3C(=O)OC1C(O)C2OC(=O)C1=CC(O)=C(O)C(O)=C1 TUSDEZXZIZRFGC-UHFFFAOYSA-N 0.000 claims description 27
- 239000001263 FEMA 3042 Substances 0.000 claims description 27
- 235000015523 tannic acid Nutrition 0.000 claims description 27
- 229940033123 tannic acid Drugs 0.000 claims description 27
- DRSKVOAJKLUMCL-MMUIXFKXSA-N u2n4xkx7hp 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]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O DRSKVOAJKLUMCL-MMUIXFKXSA-N 0.000 claims description 27
- 150000001720 carbohydrates Chemical class 0.000 claims description 21
- 235000014633 carbohydrates Nutrition 0.000 claims description 21
- 235000014214 soft drink Nutrition 0.000 claims description 20
- 239000000284 extract Substances 0.000 claims description 19
- 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 18
- 229930006000 Sucrose Natural products 0.000 claims description 18
- 239000005720 sucrose Substances 0.000 claims description 18
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims description 13
- 244000228088 Cola acuminata Species 0.000 claims description 12
- 235000015897 energy drink Nutrition 0.000 claims description 12
- 235000000346 sugar Nutrition 0.000 claims description 12
- 150000005846 sugar alcohols Chemical class 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 239000000619 acesulfame-K Substances 0.000 claims description 9
- 239000008122 artificial sweetener Substances 0.000 claims description 9
- 235000021311 artificial sweeteners Nutrition 0.000 claims description 9
- 235000014171 carbonated beverage Nutrition 0.000 claims description 9
- 239000004615 ingredient Substances 0.000 claims description 9
- UDIPTWFVPPPURJ-UHFFFAOYSA-M Cyclamate Chemical compound [Na+].[O-]S(=O)(=O)NC1CCCCC1 UDIPTWFVPPPURJ-UHFFFAOYSA-M 0.000 claims description 8
- 235000010358 acesulfame potassium Nutrition 0.000 claims description 8
- 229960004998 acesulfame potassium Drugs 0.000 claims description 8
- 229930188195 rebaudioside Natural products 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 7
- 239000002562 thickening agent Substances 0.000 claims description 6
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 claims description 5
- 108090000790 Enzymes Proteins 0.000 claims description 5
- 102000004190 Enzymes Human genes 0.000 claims description 5
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 5
- 235000013736 caramel Nutrition 0.000 claims description 5
- 150000007524 organic acids Chemical class 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 5
- 244000270834 Myristica fragrans Species 0.000 claims description 4
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 claims description 4
- 235000019508 mustard seed Nutrition 0.000 claims description 4
- 239000001702 nutmeg Substances 0.000 claims description 4
- 230000035807 sensation Effects 0.000 claims description 4
- 235000019615 sensations Nutrition 0.000 claims description 4
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 claims description 4
- 235000002566 Capsicum Nutrition 0.000 claims description 3
- 235000005979 Citrus limon Nutrition 0.000 claims description 3
- 244000131522 Citrus pyriformis Species 0.000 claims description 3
- 240000002943 Elettaria cardamomum Species 0.000 claims description 3
- 240000006890 Erythroxylum coca Species 0.000 claims description 3
- 235000013421 Kaempferia galanga Nutrition 0.000 claims description 3
- 244000062241 Kaempferia galanga Species 0.000 claims description 3
- 235000019502 Orange oil Nutrition 0.000 claims description 3
- 239000006002 Pepper Substances 0.000 claims description 3
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims description 3
- 241000018646 Pinus brutia Species 0.000 claims description 3
- 235000011613 Pinus brutia Nutrition 0.000 claims description 3
- 235000016761 Piper aduncum Nutrition 0.000 claims description 3
- 240000003889 Piper guineense Species 0.000 claims description 3
- 235000017804 Piper guineense Nutrition 0.000 claims description 3
- 235000008184 Piper nigrum Nutrition 0.000 claims description 3
- 244000178231 Rosmarinus officinalis Species 0.000 claims description 3
- 244000223014 Syzygium aromaticum Species 0.000 claims description 3
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 3
- 235000009499 Vanilla fragrans Nutrition 0.000 claims description 3
- 244000263375 Vanilla tahitensis Species 0.000 claims description 3
- 235000012036 Vanilla tahitensis Nutrition 0.000 claims description 3
- 235000005300 cardamomo Nutrition 0.000 claims description 3
- 239000001279 citrus aurantifolia swingle expressed oil Substances 0.000 claims description 3
- 235000008957 cocaer Nutrition 0.000 claims description 3
- ZPUCINDJVBIVPJ-LJISPDSOSA-N cocaine Chemical compound O([C@H]1C[C@@H]2CC[C@@H](N2C)[C@H]1C(=O)OC)C(=O)C1=CC=CC=C1 ZPUCINDJVBIVPJ-LJISPDSOSA-N 0.000 claims description 3
- 235000021579 juice concentrates Nutrition 0.000 claims description 3
- 239000001627 myristica fragrans houtt. fruit oil Substances 0.000 claims description 3
- 239000010502 orange oil Substances 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 235000020357 syrup Nutrition 0.000 claims description 3
- 239000006188 syrup Substances 0.000 claims description 3
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims description 2
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 claims description 2
- 241001479543 Mentha x piperita Species 0.000 claims description 2
- 235000004357 Mentha x piperita Nutrition 0.000 claims description 2
- 235000009470 Theobroma cacao Nutrition 0.000 claims description 2
- 244000299461 Theobroma cacao Species 0.000 claims description 2
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 2
- 244000273928 Zingiber officinale Species 0.000 claims description 2
- 229960001948 caffeine Drugs 0.000 claims description 2
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 claims description 2
- 235000017803 cinnamon Nutrition 0.000 claims description 2
- 239000000625 cyclamic acid and its Na and Ca salt Substances 0.000 claims description 2
- 235000008397 ginger Nutrition 0.000 claims description 2
- 235000012907 honey Nutrition 0.000 claims description 2
- 229940069445 licorice extract Drugs 0.000 claims description 2
- 239000001771 mentha piperita Substances 0.000 claims description 2
- 239000002243 precursor Substances 0.000 claims description 2
- 229960001462 sodium cyclamate Drugs 0.000 claims description 2
- 229960003080 taurine Drugs 0.000 claims description 2
- 235000016795 Cola Nutrition 0.000 claims 3
- 235000011824 Cola pachycarpa Nutrition 0.000 claims 3
- 235000010205 Cola acuminata Nutrition 0.000 claims 1
- 235000015438 Cola nitida Nutrition 0.000 claims 1
- ZOJBYZNEUISWFT-UHFFFAOYSA-N allyl isothiocyanate Chemical compound C=CCN=C=S ZOJBYZNEUISWFT-UHFFFAOYSA-N 0.000 claims 1
- 239000000828 canola oil Substances 0.000 claims 1
- 235000019519 canola oil Nutrition 0.000 claims 1
- 235000013399 edible fruits Nutrition 0.000 claims 1
- 238000004904 shortening Methods 0.000 claims 1
- 229960005164 acesulfame Drugs 0.000 abstract description 4
- YGCFIWIQZPHFLU-UHFFFAOYSA-N acesulfame Chemical compound CC1=CC(=O)NS(=O)(=O)O1 YGCFIWIQZPHFLU-UHFFFAOYSA-N 0.000 abstract description 4
- HCAJEUSONLESMK-UHFFFAOYSA-N cyclohexylsulfamic acid Chemical compound OS(=O)(=O)NC1CCCCC1 HCAJEUSONLESMK-UHFFFAOYSA-N 0.000 abstract 1
- 235000003599 food sweetener Nutrition 0.000 description 17
- 239000003765 sweetening agent Substances 0.000 description 17
- 206010013911 Dysgeusia Diseases 0.000 description 15
- QSRAJVGDWKFOGU-WBXIDTKBSA-N rebaudioside c Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1O[C@@H]1[C@@H](O[C@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]1(CC[C@H]2[C@@]3(C)[C@@H]([C@](CCC3)(C)C(=O)O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O3)O)CC3)C(=C)C[C@]23C1 QSRAJVGDWKFOGU-WBXIDTKBSA-N 0.000 description 12
- LNTHITQWFMADLM-UHFFFAOYSA-N gallic acid Chemical compound OC(=O)C1=CC(O)=C(O)C(O)=C1 LNTHITQWFMADLM-UHFFFAOYSA-N 0.000 description 10
- 150000001875 compounds Chemical class 0.000 description 8
- 239000003623 enhancer Substances 0.000 description 8
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 7
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 7
- 239000008103 glucose Substances 0.000 description 7
- 239000001776 FEMA 4720 Substances 0.000 description 6
- 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 description 6
- 150000002016 disaccharides Chemical class 0.000 description 6
- OMHUCGDTACNQEX-OSHKXICASA-N steviolbioside 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]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O OMHUCGDTACNQEX-OSHKXICASA-N 0.000 description 6
- 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 description 6
- 229940013618 stevioside Drugs 0.000 description 6
- 150000008163 sugars Chemical class 0.000 description 6
- QUQPHWDTPGMPEX-UHFFFAOYSA-N Hesperidine Natural products C1=C(O)C(OC)=CC=C1C1OC2=CC(OC3C(C(O)C(O)C(COC4C(C(O)C(O)C(C)O4)O)O3)O)=CC(O)=C2C(=O)C1 QUQPHWDTPGMPEX-UHFFFAOYSA-N 0.000 description 5
- QUQPHWDTPGMPEX-UTWYECKDSA-N aurantiamarin Natural products COc1ccc(cc1O)[C@H]1CC(=O)c2c(O)cc(O[C@@H]3O[C@H](CO[C@@H]4O[C@@H](C)[C@H](O)[C@@H](O)[C@H]4O)[C@@H](O)[C@H](O)[C@H]3O)cc2O1 QUQPHWDTPGMPEX-UTWYECKDSA-N 0.000 description 5
- 235000019658 bitter taste Nutrition 0.000 description 5
- APSNPMVGBGZYAJ-GLOOOPAXSA-N clematine Natural products COc1cc(ccc1O)[C@@H]2CC(=O)c3c(O)cc(O[C@@H]4O[C@H](CO[C@H]5O[C@@H](C)[C@H](O)[C@@H](O)[C@H]5O)[C@@H](O)[C@H](O)[C@H]4O)cc3O2 APSNPMVGBGZYAJ-GLOOOPAXSA-N 0.000 description 5
- 235000004515 gallic acid Nutrition 0.000 description 5
- 229940074391 gallic acid Drugs 0.000 description 5
- 229940025878 hesperidin Drugs 0.000 description 5
- QUQPHWDTPGMPEX-QJBIFVCTSA-N hesperidin Chemical compound C1=C(O)C(OC)=CC=C1[C@H]1OC2=CC(O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO[C@H]4[C@@H]([C@H](O)[C@@H](O)[C@H](C)O4)O)O3)O)=CC(O)=C2C(=O)C1 QUQPHWDTPGMPEX-QJBIFVCTSA-N 0.000 description 5
- VUYDGVRIQRPHFX-UHFFFAOYSA-N hesperidin Natural products COc1cc(ccc1O)C2CC(=O)c3c(O)cc(OC4OC(COC5OC(O)C(O)C(O)C5O)C(O)C(O)C4O)cc3O2 VUYDGVRIQRPHFX-UHFFFAOYSA-N 0.000 description 5
- 150000002772 monosaccharides Chemical class 0.000 description 5
- 230000008447 perception Effects 0.000 description 5
- 235000019640 taste Nutrition 0.000 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 description 4
- 244000294611 Punica granatum Species 0.000 description 4
- 235000014360 Punica granatum Nutrition 0.000 description 4
- 244000305267 Quercus macrolepis Species 0.000 description 4
- 235000016976 Quercus macrolepis Nutrition 0.000 description 4
- CANAPGLEBDTCAF-UHFFFAOYSA-N dulcoside a Chemical compound OC1C(O)C(O)C(C)OC1OC1C(OC23C(CC4(C2)C(C2(C)C(C(CCC2)(C)C(=O)OC2C(C(O)C(O)C(CO)O2)O)CC4)CC3)=C)OC(CO)C(O)C1O CANAPGLEBDTCAF-UHFFFAOYSA-N 0.000 description 4
- 235000013824 polyphenols Nutrition 0.000 description 4
- 229930186291 Dulcoside Natural products 0.000 description 3
- AFSDNFLWKVMVRB-UHFFFAOYSA-N Ellagic acid Chemical compound OC1=C(O)C(OC2=O)=C3C4=C2C=C(O)C(O)=C4OC(=O)C3=C1 AFSDNFLWKVMVRB-UHFFFAOYSA-N 0.000 description 3
- 239000005715 Fructose Substances 0.000 description 3
- 229930091371 Fructose Natural products 0.000 description 3
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 3
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 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 description 3
- 241001092459 Rubus Species 0.000 description 3
- XSQUKJJJFZCRTK-UHFFFAOYSA-N Urea Chemical compound NC(N)=O XSQUKJJJFZCRTK-UHFFFAOYSA-N 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 3
- 235000019606 astringent taste Nutrition 0.000 description 3
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 229920001461 hydrolysable tannin Polymers 0.000 description 3
- CDAISMWEOUEBRE-GPIVLXJGSA-N inositol Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](O)[C@@H]1O CDAISMWEOUEBRE-GPIVLXJGSA-N 0.000 description 3
- 229960000367 inositol Drugs 0.000 description 3
- 235000021096 natural sweeteners Nutrition 0.000 description 3
- 150000008442 polyphenolic compounds Chemical class 0.000 description 3
- 230000009467 reduction Effects 0.000 description 3
- CDAISMWEOUEBRE-UHFFFAOYSA-N scyllo-inosotol Natural products OC1C(O)C(O)C(O)C(O)C1O CDAISMWEOUEBRE-UHFFFAOYSA-N 0.000 description 3
- 235000019527 sweetened beverage Nutrition 0.000 description 3
- 230000002123 temporal effect Effects 0.000 description 3
- GHOKWGTUZJEAQD-ZETCQYMHSA-N (D)-(+)-Pantothenic acid Chemical compound OCC(C)(C)[C@@H](O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-ZETCQYMHSA-N 0.000 description 2
- ZEYHEAKUIGZSGI-UHFFFAOYSA-N 4-methoxybenzoic acid Chemical compound COC1=CC=C(C(O)=O)C=C1 ZEYHEAKUIGZSGI-UHFFFAOYSA-N 0.000 description 2
- 240000007185 Albizia julibrissin Species 0.000 description 2
- 235000011468 Albizia julibrissin Nutrition 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 235000008733 Citrus aurantifolia Nutrition 0.000 description 2
- 108010025880 Cyclomaltodextrin glucanotransferase Proteins 0.000 description 2
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 2
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 2
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 2
- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 description 2
- WQZGKKKJIJFFOK-QTVWNMPRSA-N D-mannopyranose Chemical compound OC[C@H]1OC(O)[C@@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-QTVWNMPRSA-N 0.000 description 2
- 229920002079 Ellagic acid Polymers 0.000 description 2
- ATJXMQHAMYVHRX-CPCISQLKSA-N Ellagic acid Natural products OC1=C(O)[C@H]2OC(=O)c3cc(O)c(O)c4OC(=O)C(=C1)[C@H]2c34 ATJXMQHAMYVHRX-CPCISQLKSA-N 0.000 description 2
- 239000004386 Erythritol Substances 0.000 description 2
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 description 2
- SHZGCJCMOBCMKK-JFNONXLTSA-N L-rhamnopyranose Chemical compound C[C@@H]1OC(O)[C@H](O)[C@H](O)[C@H]1O SHZGCJCMOBCMKK-JFNONXLTSA-N 0.000 description 2
- PNNNRSAQSRJVSB-UHFFFAOYSA-N L-rhamnose Natural products CC(O)C(O)C(O)C(O)C=O PNNNRSAQSRJVSB-UHFFFAOYSA-N 0.000 description 2
- 229930195725 Mannitol Natural products 0.000 description 2
- 239000004384 Neotame Substances 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- RLLCWNUIHGPAJY-RYBZXKSASA-N Rebaudioside E Natural products O=C(O[C@H]1[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O2)[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](O)[C@H](CO)O5)(C4)CC3)CC2)CCC1 RLLCWNUIHGPAJY-RYBZXKSASA-N 0.000 description 2
- 235000014220 Rhus chinensis Nutrition 0.000 description 2
- 240000003152 Rhus chinensis Species 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 235000006092 Stevia rebaudiana Nutrition 0.000 description 2
- 244000185386 Thladiantha grosvenorii Species 0.000 description 2
- 235000011941 Tilia x europaea Nutrition 0.000 description 2
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 2
- 235000012706 ammonia caramel Nutrition 0.000 description 2
- 239000004125 ammonia caramel Substances 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 235000012174 carbonated soft drink Nutrition 0.000 description 2
- YCIMNLLNPGFGHC-UHFFFAOYSA-N catechol Chemical compound OC1=CC=CC=C1O YCIMNLLNPGFGHC-UHFFFAOYSA-N 0.000 description 2
- 229920002770 condensed tannin Polymers 0.000 description 2
- 230000003111 delayed effect Effects 0.000 description 2
- 235000004132 ellagic acid Nutrition 0.000 description 2
- 229960002852 ellagic acid Drugs 0.000 description 2
- 229920001968 ellagitannin Polymers 0.000 description 2
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 2
- 235000019414 erythritol Nutrition 0.000 description 2
- 229940009714 erythritol Drugs 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- BJHIKXHVCXFQLS-PQLUHFTBSA-N keto-D-tagatose Chemical compound OC[C@@H](O)[C@H](O)[C@H](O)C(=O)CO BJHIKXHVCXFQLS-PQLUHFTBSA-N 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000004571 lime Substances 0.000 description 2
- 239000000594 mannitol Substances 0.000 description 2
- 235000010355 mannitol Nutrition 0.000 description 2
- 229960001855 mannitol Drugs 0.000 description 2
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 2
- FAARLWTXUUQFSN-UHFFFAOYSA-N methylellagic acid Natural products O1C(=O)C2=CC(O)=C(O)C3=C2C2=C1C(OC)=C(O)C=C2C(=O)O3 FAARLWTXUUQFSN-UHFFFAOYSA-N 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000019412 neotame Nutrition 0.000 description 2
- HLIAVLHNDJUHFG-HOTGVXAUSA-N neotame Chemical compound CC(C)(C)CCN[C@@H](CC(O)=O)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 HLIAVLHNDJUHFG-HOTGVXAUSA-N 0.000 description 2
- 108010070257 neotame Proteins 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 235000015205 orange juice Nutrition 0.000 description 2
- 229920005862 polyol Polymers 0.000 description 2
- 150000003077 polyols Chemical class 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- LXNHXLLTXMVWPM-UHFFFAOYSA-N pyridoxine Chemical compound CC1=NC=C(CO)C(CO)=C1O LXNHXLLTXMVWPM-UHFFFAOYSA-N 0.000 description 2
- RLLCWNUIHGPAJY-SFUUMPFESA-N rebaudioside E 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]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 RLLCWNUIHGPAJY-SFUUMPFESA-N 0.000 description 2
- QRGRAFPOLJOGRV-UHFFFAOYSA-N rebaudioside F Natural products CC12CCCC(C)(C1CCC34CC(=C)C(CCC23)(C4)OC5OC(CO)C(O)C(OC6OCC(O)C(O)C6O)C5OC7OC(CO)C(O)C(O)C7O)C(=O)OC8OC(CO)C(O)C(O)C8O QRGRAFPOLJOGRV-UHFFFAOYSA-N 0.000 description 2
- HYLAUKAHEAUVFE-AVBZULRRSA-N rebaudioside f 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)CO1)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 HYLAUKAHEAUVFE-AVBZULRRSA-N 0.000 description 2
- 230000030738 sensory perception of sweet taste Effects 0.000 description 2
- 239000000600 sorbitol Substances 0.000 description 2
- 229960002920 sorbitol Drugs 0.000 description 2
- 235000010356 sorbitol Nutrition 0.000 description 2
- UMGDCJDMYOKAJW-UHFFFAOYSA-N thiourea Chemical compound NC(N)=S UMGDCJDMYOKAJW-UHFFFAOYSA-N 0.000 description 2
- 239000000811 xylitol Substances 0.000 description 2
- 235000010447 xylitol Nutrition 0.000 description 2
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 2
- 229960002675 xylitol Drugs 0.000 description 2
- WMBWREPUVVBILR-WIYYLYMNSA-N (-)-Epigallocatechin-3-o-gallate Chemical compound O([C@@H]1CC2=C(O)C=C(C=C2O[C@@H]1C=1C=C(O)C(O)=C(O)C=1)O)C(=O)C1=CC(O)=C(O)C(O)=C1 WMBWREPUVVBILR-WIYYLYMNSA-N 0.000 description 1
- LSHVYAFMTMFKBA-TZIWHRDSSA-N (-)-epicatechin-3-O-gallate Chemical compound O([C@@H]1CC2=C(O)C=C(C=C2O[C@@H]1C=1C=C(O)C(O)=CC=1)O)C(=O)C1=CC(O)=C(O)C(O)=C1 LSHVYAFMTMFKBA-TZIWHRDSSA-N 0.000 description 1
- GHBNZZJYBXQAHG-KUVSNLSMSA-N (2r,3r,4s,5s,6r)-2-[[(2r,3s,4s,5r,6r)-6-[[(3s,8s,9r,10r,11r,13r,14s,17r)-17-[(2r,5r)-5-[(2s,3r,4s,5s,6r)-4,5-dihydroxy-3-[(2r,3r,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy-6-[[(2r,3r,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy Chemical compound C([C@H]1O[C@H]([C@@H]([C@@H](O)[C@@H]1O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@H](CC[C@@H](C)[C@@H]1[C@]2(C[C@@H](O)[C@@]3(C)[C@H]4C(C([C@@H](O[C@H]5[C@@H]([C@@H](O)[C@H](O)[C@@H](CO[C@H]6[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O6)O)O5)O)CC4)(C)C)=CC[C@H]3[C@]2(C)CC1)C)C(C)(C)O)O[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O GHBNZZJYBXQAHG-KUVSNLSMSA-N 0.000 description 1
- AAWZDTNXLSGCEK-LNVDRNJUSA-N (3r,5r)-1,3,4,5-tetrahydroxycyclohexane-1-carboxylic acid Chemical class O[C@@H]1CC(O)(C(O)=O)C[C@@H](O)C1O AAWZDTNXLSGCEK-LNVDRNJUSA-N 0.000 description 1
- PERPNFLGJXUDDW-UHFFFAOYSA-N (E)-3'-beta-D-Glucopyranosyloxy-3,4,5'-trihydroxystilbene Natural products OC1C(O)C(O)C(CO)OC1OC1=CC(O)=CC(C=CC=2C=C(O)C(O)=CC=2)=C1 PERPNFLGJXUDDW-UHFFFAOYSA-N 0.000 description 1
- GDVRUDXLQBVIKP-HQHREHCSSA-N 1-O-galloyl-beta-D-glucose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC(=O)C1=CC(O)=C(O)C(O)=C1 GDVRUDXLQBVIKP-HQHREHCSSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- UMGCIIXWEFTPOC-UHFFFAOYSA-N 3,4,3',5'-Tetrahydroxystilbene-3-glucoside Natural products OC1C(O)C(O)C(CO)OC1OC1=CC(C=CC=2C=C(O)C=C(O)C=2)=CC=C1O UMGCIIXWEFTPOC-UHFFFAOYSA-N 0.000 description 1
- 239000001606 7-[(2S,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-5-hydroxy-2-(4-hydroxyphenyl)chroman-4-one Substances 0.000 description 1
- TWCMVXMQHSVIOJ-UHFFFAOYSA-N Aglycone of yadanzioside D Natural products COC(=O)C12OCC34C(CC5C(=CC(O)C(O)C5(C)C3C(O)C1O)C)OC(=O)C(OC(=O)C)C24 TWCMVXMQHSVIOJ-UHFFFAOYSA-N 0.000 description 1
- 102000009027 Albumins Human genes 0.000 description 1
- 108010088751 Albumins Proteins 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- QGZKDVFQNNGYKY-UHFFFAOYSA-O Ammonium Chemical compound [NH4+] QGZKDVFQNNGYKY-UHFFFAOYSA-O 0.000 description 1
- PLMKQQMDOMTZGG-UHFFFAOYSA-N Astrantiagenin E-methylester Natural products CC12CCC(O)C(C)(CO)C1CCC1(C)C2CC=C2C3CC(C)(C)CCC3(C(=O)OC)CCC21C PLMKQQMDOMTZGG-UHFFFAOYSA-N 0.000 description 1
- PERPNFLGJXUDDW-YHDCXSKOSA-N Astringin Natural products OC[C@@H]1O[C@H](Oc2cc(O)cc(C=Cc3ccc(O)c(O)c3)c2)[C@H](O)[C@@H](O)[C@@H]1O PERPNFLGJXUDDW-YHDCXSKOSA-N 0.000 description 1
- 244000056139 Brassica cretica Species 0.000 description 1
- 235000003351 Brassica cretica Nutrition 0.000 description 1
- 235000003343 Brassica rupestris Nutrition 0.000 description 1
- 235000014036 Castanea Nutrition 0.000 description 1
- 241001070941 Castanea Species 0.000 description 1
- GHOKWGTUZJEAQD-UHFFFAOYSA-N Chick antidermatitis factor Natural products OCC(C)(C)C(O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- UYUXSRADSPPKRZ-UHFFFAOYSA-N D-glucuronic acid gamma-lactone Natural products O=CC(O)C1OC(=O)C(O)C1O UYUXSRADSPPKRZ-UHFFFAOYSA-N 0.000 description 1
- UYUXSRADSPPKRZ-SKNVOMKLSA-N D-glucurono-6,3-lactone Chemical compound O=C[C@H](O)[C@H]1OC(=O)[C@@H](O)[C@H]1O UYUXSRADSPPKRZ-SKNVOMKLSA-N 0.000 description 1
- PQUCIEFHOVEZAU-UHFFFAOYSA-N Diammonium sulfite Chemical compound [NH4+].[NH4+].[O-]S([O-])=O PQUCIEFHOVEZAU-UHFFFAOYSA-N 0.000 description 1
- LSHVYAFMTMFKBA-UHFFFAOYSA-N ECG Natural products C=1C=C(O)C(O)=CC=1C1OC2=CC(O)=CC(O)=C2CC1OC(=O)C1=CC(O)=C(O)C(O)=C1 LSHVYAFMTMFKBA-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 239000001183 FEMA 4495 Substances 0.000 description 1
- 229920000855 Fucoidan Polymers 0.000 description 1
- WMBWREPUVVBILR-UHFFFAOYSA-N GCG Natural products C=1C(O)=C(O)C(O)=CC=1C1OC2=CC(O)=CC(O)=C2CC1OC(=O)C1=CC(O)=C(O)C(O)=C1 WMBWREPUVVBILR-UHFFFAOYSA-N 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- JQQBXPCJFAKSPG-SVYIMCMUSA-N Geraniin Chemical compound OC1=C(O)C(O)=CC(C(=O)O[C@H]2[C@@H]3OC(=O)C=4C=C(O)C(O)=C5O[C@@]6(O)C(=O)C=C([C@@H](C5=4)C6(O)O)C(=O)O[C@H]4[C@@H]3OC(=O)C3=CC(O)=C(O)C(O)=C3C3=C(O)C(O)=C(O)C=C3C(=O)OC[C@H]4O2)=C1 JQQBXPCJFAKSPG-SVYIMCMUSA-N 0.000 description 1
- 229920000061 Geraniin Polymers 0.000 description 1
- 229920000296 Glucogallin Polymers 0.000 description 1
- 240000004670 Glycyrrhiza echinata Species 0.000 description 1
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 description 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 description 1
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 description 1
- 241000208690 Hamamelis Species 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 240000007707 Mentha arvensis Species 0.000 description 1
- 235000018978 Mentha arvensis Nutrition 0.000 description 1
- 235000016278 Mentha canadensis Nutrition 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 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 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- 229920000241 Punicalagin Polymers 0.000 description 1
- GIPHUOWOTCAJSR-UHFFFAOYSA-N Rebaudioside A. Natural products C1CC2C3(C)CCCC(C)(C(=O)OC4C(C(O)C(O)C(CO)O4)O)C3CCC2(C2)CC(=C)C21OC1OC(CO)C(O)C(O)C1OC(C1O)OC(CO)C(O)C1OC1OC(CO)C(O)C(O)C1O GIPHUOWOTCAJSR-UHFFFAOYSA-N 0.000 description 1
- QNVSXXGDAPORNA-UHFFFAOYSA-N Resveratrol Natural products OC1=CC=CC(C=CC=2C=C(O)C(O)=CC=2)=C1 QNVSXXGDAPORNA-UHFFFAOYSA-N 0.000 description 1
- 229920002846 Sanguisorbic acid Polymers 0.000 description 1
- QFVOYBUQQBFCRH-UHFFFAOYSA-N Steviol Natural products C1CC2(C3)CC(=C)C3(O)CCC2C2(C)C1C(C)(C(O)=O)CCC2 QFVOYBUQQBFCRH-UHFFFAOYSA-N 0.000 description 1
- LSNNMFCWUKXFEE-UHFFFAOYSA-N Sulfurous acid Chemical compound OS(O)=O LSNNMFCWUKXFEE-UHFFFAOYSA-N 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 description 1
- LUKBXSAWLPMMSZ-OWOJBTEDSA-N Trans-resveratrol Chemical compound C1=CC(O)=CC=C1\C=C\C1=CC(O)=CC(O)=C1 LUKBXSAWLPMMSZ-OWOJBTEDSA-N 0.000 description 1
- 229930003779 Vitamin B12 Natural products 0.000 description 1
- 235000019647 acidic taste Nutrition 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- PYMYPHUHKUWMLA-WDCZJNDASA-N arabinose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C=O PYMYPHUHKUWMLA-WDCZJNDASA-N 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- ZETCGWYACBNPIH-UHFFFAOYSA-N azane;sulfurous acid Chemical compound N.OS(O)=O ZETCGWYACBNPIH-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 238000009739 binding Methods 0.000 description 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
- 239000004202 carbamide Substances 0.000 description 1
- 239000003518 caustics Substances 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid group Chemical class C(CC(O)(C(=O)O)CC(=O)O)(=O)O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 1
- FDJOLVPMNUYSCM-WZHZPDAFSA-L cobalt(3+);[(2r,3s,4r,5s)-5-(5,6-dimethylbenzimidazol-1-yl)-4-hydroxy-2-(hydroxymethyl)oxolan-3-yl] [(2r)-1-[3-[(1r,2r,3r,4z,7s,9z,12s,13s,14z,17s,18s,19r)-2,13,18-tris(2-amino-2-oxoethyl)-7,12,17-tris(3-amino-3-oxopropyl)-3,5,8,8,13,15,18,19-octamethyl-2 Chemical compound [Co+3].N#[C-].N([C@@H]([C@]1(C)[N-]\C([C@H]([C@@]1(CC(N)=O)C)CCC(N)=O)=C(\C)/C1=N/C([C@H]([C@@]1(CC(N)=O)C)CCC(N)=O)=C\C1=N\C([C@H](C1(C)C)CCC(N)=O)=C/1C)[C@@H]2CC(N)=O)=C\1[C@]2(C)CCC(=O)NC[C@@H](C)OP([O-])(=O)O[C@H]1[C@@H](O)[C@@H](N2C3=CC(C)=C(C)C=C3N=C2)O[C@@H]1CO FDJOLVPMNUYSCM-WZHZPDAFSA-L 0.000 description 1
- 229940098366 cola extract Drugs 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- QGGZBXOADPVUPN-UHFFFAOYSA-N dihydrochalcone Chemical compound C=1C=CC=CC=1C(=O)CCC1=CC=CC=C1 QGGZBXOADPVUPN-UHFFFAOYSA-N 0.000 description 1
- PXLWOFBAEVGBOA-UHFFFAOYSA-N dihydrochalcone Natural products OC1C(O)C(O)C(CO)OC1C1=C(O)C=CC(C(=O)CC(O)C=2C=CC(O)=CC=2)=C1O PXLWOFBAEVGBOA-UHFFFAOYSA-N 0.000 description 1
- 150000004141 diterpene derivatives Chemical class 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 229940030275 epigallocatechin gallate Drugs 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- FBPFZTCFMRRESA-GUCUJZIJSA-N galactitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-GUCUJZIJSA-N 0.000 description 1
- 229930182830 galactose Natural products 0.000 description 1
- 229920002824 gallotannin Polymers 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 239000003349 gelling agent Substances 0.000 description 1
- GJMUCSXZXBCQRZ-UHFFFAOYSA-N geraniin Natural products Oc1cc(cc(O)c1O)C(=O)OC2OC3COC(=O)c4cc(O)c(O)c(O)c4c5cc(C(=O)C67OC3C(O6)C2OC(=O)c8cc(O)c(O)c9OC%10(O)C(C(=CC(=O)C%10(O)O)C7=O)c89)c(O)c(O)c5O GJMUCSXZXBCQRZ-UHFFFAOYSA-N 0.000 description 1
- 229950002441 glucurolactone Drugs 0.000 description 1
- 229960005150 glycerol Drugs 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 229940093915 gynecological organic acid Drugs 0.000 description 1
- 235000019534 high fructose corn syrup Nutrition 0.000 description 1
- PFOARMALXZGCHY-UHFFFAOYSA-N homoegonol Natural products C1=C(OC)C(OC)=CC=C1C1=CC2=CC(CCCO)=CC(OC)=C2O1 PFOARMALXZGCHY-UHFFFAOYSA-N 0.000 description 1
- 239000010903 husk Substances 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 239000000832 lactitol Substances 0.000 description 1
- 235000010448 lactitol Nutrition 0.000 description 1
- VQHSOMBJVWLPSR-JVCRWLNRSA-N lactitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@@H]1O[C@H](CO)[C@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-JVCRWLNRSA-N 0.000 description 1
- 229960003451 lactitol Drugs 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 229940010454 licorice Drugs 0.000 description 1
- 230000005923 long-lasting effect Effects 0.000 description 1
- 239000001115 mace Substances 0.000 description 1
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 1
- 239000000845 maltitol Substances 0.000 description 1
- 235000010449 maltitol Nutrition 0.000 description 1
- 229940035436 maltitol Drugs 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 229930189775 mogroside Natural products 0.000 description 1
- TVJXHJAWHUMLLG-UHFFFAOYSA-N mogroside V Natural products CC(CCC(OC1OC(COC2OC(CO)C(O)C(O)C2OC3OC(CO)C(O)C(O)C3O)C(O)C(O)C1O)C(C)(C)O)C4CCC5(C)C6CC=C7C(CCC(OC8OC(COC9OC(CO)C(O)C(O)C9O)C(O)C(O)C8O)C7(C)C)C6(C)C(O)CC45C TVJXHJAWHUMLLG-UHFFFAOYSA-N 0.000 description 1
- 235000010460 mustard Nutrition 0.000 description 1
- DFPMSGMNTNDNHN-ZPHOTFPESA-N naringin 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=C3O[C@@H](CC(=O)C3=C(O)C=2)C=2C=CC(O)=CC=2)O[C@H](CO)[C@@H](O)[C@@H]1O DFPMSGMNTNDNHN-ZPHOTFPESA-N 0.000 description 1
- 229930019673 naringin Natural products 0.000 description 1
- 229940052490 naringin Drugs 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 239000010466 nut oil Substances 0.000 description 1
- 235000019488 nut oil Nutrition 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 229940055726 pantothenic acid Drugs 0.000 description 1
- 235000019161 pantothenic acid Nutrition 0.000 description 1
- 239000011713 pantothenic acid Substances 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 125000001997 phenyl group Chemical group [H]C1=C([H])C([H])=C(*)C([H])=C1[H] 0.000 description 1
- OLCVEOSSVCAFGR-UHFFFAOYSA-N piceatannol glucoside Natural products OCC1OC(Oc2ccc(C=Cc3cc(O)cc(O)c3)cc2O)C(O)C(O)C1O OLCVEOSSVCAFGR-UHFFFAOYSA-N 0.000 description 1
- 235000012703 plain caramel Nutrition 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- ZJVUMAFASBFUBG-OGJBWQGYSA-N punicalagin Chemical compound C([C@H]1O[C@@H]([C@@H]2OC(=O)C3=CC(O)=C(O)C(O)=C3C3=C(O)C(O)=C(O)C=C3C(=O)O[C@H]2[C@@H]1OC(=O)C1=CC(O)=C(O)C(O)=C11)O)OC(=O)C2=CC(O)=C(O)C(O)=C2C2=C(O)C(O)=C(OC3=O)C4=C2C(=O)OC2=C4C3=C1C(O)=C2O ZJVUMAFASBFUBG-OGJBWQGYSA-N 0.000 description 1
- LMIBIMUSUFYFJN-RSVYENFWSA-N punicalagin Natural products O[C@@H]1O[C@@H]2COC(=O)c3cc(O)c(O)c(O)c3c4c(O)cc5OC(=O)c6c(c(O)c(O)c7OC(=O)c4c5c67)c8c(O)c(O)c(O)cc8C(=O)O[C@H]2[C@@H]9OC(=O)c%10cc(O)c(O)c(O)c%10c%11c(O)c(O)c(O)cc%11C(=O)O[C@@H]19 LMIBIMUSUFYFJN-RSVYENFWSA-N 0.000 description 1
- ZRKSVMFLACVUIU-UHFFFAOYSA-N punicalagin isomer Natural products OC1=C(O)C(=C2C3=4)OC(=O)C=4C4=C(O)C(O)=C3OC(=O)C2=C1C1=C(O)C(O)=C(O)C=C1C(=O)OC1C2OC(=O)C3=CC(O)=C(O)C(O)=C3C3=C(O)C(O)=C(O)C=C3C(=O)OC2C(O)OC1COC(=O)C1=CC4=C(O)C(O)=C1O ZRKSVMFLACVUIU-UHFFFAOYSA-N 0.000 description 1
- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 description 1
- 235000021283 resveratrol Nutrition 0.000 description 1
- LUKBXSAWLPMMSZ-UHFFFAOYSA-N resveratrol Chemical compound C1=CC(O)=CC=C1C=CC1=CC(O)=CC(O)=C1 LUKBXSAWLPMMSZ-UHFFFAOYSA-N 0.000 description 1
- 229940016667 resveratrol Drugs 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 229960001790 sodium citrate Drugs 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- QFVOYBUQQBFCRH-VQSWZGCSSA-N steviol Chemical compound C([C@@]1(O)C(=C)C[C@@]2(C1)CC1)C[C@H]2[C@@]2(C)[C@H]1[C@](C)(C(O)=O)CCC2 QFVOYBUQQBFCRH-VQSWZGCSSA-N 0.000 description 1
- 229940032084 steviol Drugs 0.000 description 1
- 150000003436 stilbenoids Chemical class 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000002459 sustained effect Effects 0.000 description 1
- 230000035918 sweet taste sensation Effects 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 235000007586 terpenes Nutrition 0.000 description 1
- 150000003505 terpenes Chemical class 0.000 description 1
- PERPNFLGJXUDDW-CUYWLFDKSA-N trans-astringin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=CC(O)=CC(\C=C\C=2C=C(O)C(O)=CC=2)=C1 PERPNFLGJXUDDW-CUYWLFDKSA-N 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 235000019163 vitamin B12 Nutrition 0.000 description 1
- 239000011715 vitamin B12 Substances 0.000 description 1
- 235000019158 vitamin B6 Nutrition 0.000 description 1
- 239000011726 vitamin B6 Substances 0.000 description 1
- 229940011671 vitamin b6 Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/31—Artificial sweetening agents containing amino acids, nucleotides, peptides or derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/31—Artificial sweetening agents containing amino acids, nucleotides, peptides or derivatives
- A23L27/32—Artificial sweetening agents containing amino acids, nucleotides, peptides or derivatives containing dipeptides or derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
- A23L27/34—Sugar alcohols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
- A23L27/36—Terpene glycosides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/88—Taste or flavour enhancing agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Molecular Biology (AREA)
- Seasonings (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to a sweetening composition comprising a) acesulfame and/or aspartame, b) sucralose and/or at least one stevia compound and/or saccharin and/or cyclamate, c) neohesperidin and/or thaumatin and/or rubusoside and/or at least one rubusoside derivative and/or phloretin and/or trilobatin and/or monatin and/or hesperetin, d) at least one tannin, present in an amount of from 1mg/L to 400mg/L, and/or wherein, based on the total weight of components a) to d), the component a) acesulfame is present in an amount of from 10wt% to 50wt%, the component b) sucralose is present in an amount of from 15wt% to 65wt%, the component c) neohesperidin is present in an amount of from 0.1wt% to 4wt%, the component d) tannin and/or at least one tannin derivative is present in an amount of from 5wt% to 50wt%, wherein the total amount of components a) to d) is 100wt%. Furthermore, the present invention relates to the use of said sweetening composition for sweetening and preparing beverages.
Description
The application is a divisional application of an application with the application date of 2017, 12 and 29, international application number PCT/EP2017/084826, national application number of 201780087267.0 and the invented name of 'sweet taste composition'.
Technical Field
The present invention relates to a sweetening composition, the use of the sweetening composition for the preparation of sweetening syrups and beverages and the preparation of said beverages.
Background
Common soft drinks typically contain large amounts of natural sugars such as sucrose, glucose, fructose or mixtures thereof. The caloric content of these natural sugars is generally in the range of 3.6kcal/g to 3.9 kcal/g. Many attempts have been made to reduce the calorie content of beverages such as soft drinks. In some cases, the natural sugars have been replaced with steviol glycosides. Some steviol glycosides have a sweetening power of about 240 to 400 times that of the natural sugar sucrose. Steviol glycosides are derived from the leaf extract of the Stevia plant (Stevia rebaudiana Bertoni). The four major steviol glycosides found in the leaves of the stevia plant are stevioside (stevioside) (about 5wt% to 10 wt%), rebaudioside (rebaudioside) a (about 2wt% to 4 wt%), rebaudioside C (about 1wt% to 2 wt%), and dulcoside (dulcoside) a (about 0.5wt% to 1 wt%). Other steviol glycosides, found in leaf extracts of stevia plants, but in considerable trace amounts, are rebaudioside B, rebaudioside D and rebaudioside E. A common aglycone of all steviol glycosides is steviol, which belongs to the diterpenoid family.
Unfortunately, stevia sweetened beverages have several disadvantages that exceed the calorie content of conventional beverages for many consumers. Steviol glycosides are known to cause bitter and/or licorice-like aftertastes, and in some cases also to produce a metallic aftertaste. Furthermore, the perception of sweetness is somewhat delayed, i.e. sweetness exhibits a so-called lingering (lingering). In some cases, steviol glycosides are also responsible for a raw mouthfeel (blunt mouthfeel) or dry mouthfeel.
In EP2519118, sweet compositions are disclosed, comprising a sweetener and at least one sweetness enhancer selected from terpenes, flavonoids, amino acids, proteins, polyols, other known natural sweeteners, seco-dammarane glycosides (seco-dammarane) and their analogues. Suitable sweetness enhancers have been reported to include stevia sweeteners such as stevioside, steviolbioside (steviolbioside), rebaudioside a, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside F, and dulcoside a. The at least one sweetness enhancer must be present in the composition in an amount at or below the sweetness detection threshold level of the at least one sweetness enhancer, and the at least one sweetener and the at least one sweetness enhancer are different.
In EP 2386211, the use of rubusoside (rubusoside) is described to mask, reduce or inhibit the bitter, sour and/or astringent taste effects of bitter, sour and/or astringent substances. Compositions containing rubusoside should mask, reduce or inhibit the bitter, acidic and/or astringent taste effects of compounds such as stevioside and rebaudioside A in foods and pharmaceuticals.
Further, WO 2008/049256 relates to a sweet consumable comprising a) at least 0.0001% of at least one sweetener, wherein the sweetener comprises sucrose, fructose, glucose, high fructose corn syrup, xylose, arabinose, rhamnose, erythritol, xylitol, mannitol, sorbitol, inositol (inositol), acesulfame potassium (acesulfame potassium), aspartame (aspartame), neotame (neotame), sucralose (sucralose), saccharin or combinations thereof, wherein the at least one sweetener or combination of sweeteners is present at a concentration above the sweetness detection threshold, which is at a concentration at least equivalent to 2% sucrose, and b) at least one sweetness enhancer selected from the group consisting of hesperidin dihydrochalcone (rebaudioside a), mogroside V, momordica grosvenori extract (swingiextact), rubusoside, rubus extract (rebaudioside a), naringin and rebaudioside a. Each sweetness enhancer should be present at a concentration near its sweetness detection threshold. For naringin dihydrochalcone, the concentration should be 2ppm to 60ppm, for rubusoside 1.4ppm to 56ppm, for rubus extract 2ppm to 80ppm, for mogroside V0.4 ppm to 12.5ppm, for luo han guo extract 2ppm to 60ppm, for stevioside 2ppm to 60ppm, for rebaudioside a 1ppm to 30ppm.
Many other attempts have also been made to overcome the above disadvantages of steviol glycoside sweeteners, such as bitter and/or licorice-like aftertaste, raw or dry mouthfeel and/or sweet aftertaste.
For example, according to WO 2012/073121 A2, by reducing or eliminating rebaudioside C or dulcoside a or both from a stevia composition, the bitter aftertaste of steviol glycosides should be reduced or eliminated. However, it has been found that reduction of rebaudioside C and/or dulcoside a itself does not guarantee a reduction in the bitter aftertaste. Furthermore, even if the stevia composition is devoid of rebaudioside C or dulcoside a, the consumer experiences a slow onset (onset) of sweetness sensation, and sometimes even longer duration of sweetness sensation.
In WO 2008/147726, it is described that a more sugar-like flavour profile should be obtained by a sweetener composition comprising at least a) a sweetness enhancer, such as urea or thiourea, b) at least one sweetener comprising a carbohydrate sweetener, a natural high-potency sweetener, a synthetic high-potency sweetener or a combination thereof, such as rebaudioside, sucralose, aspartame or acesulfame potassium, and c) at least one sweet taste improving composition selected from carbohydrates, polyols, amino acids or mixtures thereof.
According to EP 2474240 A1, a new sweet beverage formulation without a bitter aftertaste should be obtained by using rebaudioside D in combination with an acidulant comprising at least lactic acid and one or both of tartaric and citric acids and no phosphoric acid.
It can be concluded from WO 2011/146463 A2 that bitterness in other sweet taste compositions containing steviol glycosides should be masked by adding an increased amount of rebaudioside D relative to naturally occurring compositions.
EP 2486806 A1 discloses a diet orange juice beverage using a mixture of 84wt% rebaudioside a and 16wt% rebaudioside D. Unlike low-calorie orange juice sweetened with conventional stevia extract, during sensory evaluation, a pleasant taste similar to sucrose was observed, full mouthfeel (full mouthfeel), and no bitterness, and no aftertaste. Similar results have been reported for zero calorie carbonated beverages.
According to WO 2008/112967 A1, metallic aftertaste experienced by beverages containing conventional steviol glycosides should be masked by the presence of anisic acid.
Also, in WO2012/109585A1 it is disclosed that attributes of steviol glycosides such as bitterness, sweet aftertaste and licorice taste can be overcome by a sweetener composition comprising a mixture of rebaudioside a, rebaudioside B and steviol glycosides, particularly where the ratio of rebaudioside B to total steviol glycosides in the mixture ranges from 0.5% to about 50%, and more preferably from about 5% to about 40%.
Sucrose, as a standard natural sweetener, has characteristic temporal and intense sweetness characteristics. Although some artificial sweeteners have a faster onset of sweetness than sucrose, most artificial sweeteners, such as stevia compounds, not only have a significantly slower onset (onset), but also exhibit a significantly longer duration (linger) than sucrose. The above-mentioned disadvantages associated with the use of steviol glycosides have not yet been overcome to a satisfactory extent. Thus, it would be desirable to have a beverage with less or no natural sweetener, and which has greatly improved sweetness and aroma characteristics.
Thus, there remains a need to provide reduced calorie beverages that do not exhibit a delayed onset of sweetness perception, and optionally also do not suffer from bitter or licorice-like aftertastes and/or do not cause a harsh or dry mouthfeel. Therefore, it is a main object of the present invention to obtain a temporal sweetness profile similar or even substantially identical to natural sugars, i.e. a natural sweetness profile, in particular both in terms of sweetness onset and sweetness duration (lingering time).
Disclosure of Invention
Detailed Description
The problem to be solved by the present invention is surprisingly solved by a sweetening composition according to the first embodiment comprising a) at least one natural sweetening carbohydrate, b) at least one stevia compound, c) rubusoside and/or at least one rubusoside derivative and/or neohesperidin and/or thaumatin and/or phloretin and/or trilobatin and/or monatin and/or hesperetin and/or at least one enzyme-treated steviol glycoside, in particular rubusoside or at least one rubusoside derivative or neohesperidin or at least one enzyme-treated steviol glycoside, in particular rubusoside and/or at least one rubusoside derivative and/or neohesperidin or at least one enzyme-treated steviol glycoside, any combination thereof, and d) at least one tannin, in particular tannin and/or at least one tannin derivative, or a composition or extract based on the at least one tannin, in particular tannin and at least one tannin derivative, in an amount comprising at least one tannin and/or at least one tannin derivative.
For the first embodiment, if the composition of the first embodiment is in the form of an aqueous composition, in particular a beverage, the at least one tannin, in particular tannin and/or at least one tannin derivative or a composition or extract containing tannin and/or at least one tannin derivative is present in an amount ranging from 1mg/L to 400mg/L, preferably from 10mg/L to 300mg/L, and more preferably from 25mg/L to 250mg/L, based on the at least one tannin, in particular tannin and at least one tannin derivative.
Alternatively or simultaneously, a first embodiment of the sweetening composition is characterized in that component c) is in particular rubusoside and/or at least one rubusoside derivative, component d) is in particular tannic acid and/or at least one tannic acid derivative, component b) is present in an amount ranging from 45wt% to 75wt%, component c), in particular rubusoside and/or at least one rubusoside derivative, is present in an amount ranging from 2wt% to 40wt%, and component d), in particular tannic acid and/or at least one tannic acid derivative, is present in an amount ranging from 2wt% to 40wt%, based on the total weight of component b), component c) and component d), wherein the total amount of component d), component c) and component d) always amounts to 100wt%. Weight ranges are particularly applicable to alternative embodiments, wherein the composition of the first embodiment represents a dry mixture, particularly in powder and/or granular form.
According to a preferred embodiment, the above-mentioned alternative to the first embodiment of the sweetening composition, based on the total weight of component b), component c) and component d), component c) is in particular rubusoside and/or at least one rubusoside derivative, component d) is in particular tannic acid and/or at least one tannic acid derivative, component b) is present in an amount ranging from 50wt% to 70wt%, in particular from 55wt% to 65wt%, component c), in particular rubusoside and/or at least one rubusoside derivative, is present in an amount ranging from 5wt% to 35wt%, in particular from 10wt% to 30wt%, and component d), in particular tannic acid and/or at least one tannic acid derivative, is present in an amount ranging from 5wt% to 35wt%, in particular from 10wt% to 30wt%, wherein the total amount of component b), component c) and component d) always amounts to 100wt%.
The at least one natural sweet carbohydrate of the first embodiment is in particular sucrose. Also, in the at least one stevia compound of the first embodiment, they are preferably selected from the group consisting of steviol glycosides, rebaudioside a and mixtures thereof.
Among the compounds of component c) of the first embodiment of the sweetening composition of the invention, rubusoside and/or at least one rubusoside derivative is preferred, particularly preferably rubusoside.
Tannins in the sense of the present invention shall comprise polyphenols, in particular so-called plant polyphenols, which have an astringent feel. It is presently believed that the astringency is caused by or associated with the binding reaction of the polyphenol to the protein. For example, tannic acid coagulates albumin and gelatin. Tannins typically have two or three phenolic hydroxyl groups on the benzene ring. Tannins can be classified, for example, into pyrogallol-type tannins and catechol-type tannins. Tannins can also be classified as so-called hydrolysable tannins, for example based on ellagic acid (ellagic acid) and gallic acid (gallic acid), and condensed tannins, for example based on catechol. The tannins of the present invention can be derived from any of the above-identified groups.
Suitable tannins include, for example, ellagitannins, such as punicalagin and geraniin (geranii), as well as gallotannins belonging to the class of hydrolysable tannins, and stilbenoids, such as piceatannol glucoside (astringin) or resveratrol (resveratrol). Ellagitannins usually contain various numbers of hexahydroxydiphenyloyl (HHDP) units, as well as galloyl (galloyl) and/or sanguisorbayl (sanguisorboyl) units bound to sugar moieties. Suitable representatives of tannins also include epigallocatechin gallate, epicatechin gallate and fucoidan (pheochronins).
Tannins can be obtained, for example, from extracts of oak or pomegranate, in particular pomegranate bark extracts. Gallic acid is found, for example, in gallnuts (gallnuts), sumac (sumac), hamamelis, tea, oak bark.
The composition or extract containing at least one tannin, in particular tannin and/or at least one tannin derivative, can be obtained from the seeds, bark, cones, husks and/or heartwood of oak, pomegranate, chestnut, gall-nut or mimosa (mimosa), in particular oak or pomegranate.
Tannic acid in the sense of the present invention includes especially poly-galloyl glucose and poly-galloyl quinic acid esters, the number of galloyl moieties per molecule of which ranges especially from 2 up to 12, especially from 3 to 12, for example decagalloyl glucose (dacagaloyl glucose). Tannic acid in the sense of the present invention is therefore understood to be formed, for example, from gallic acid molecules and glucose. Tannic acid will typically be hydrolysed to glucose and gallic acid and/or ellagic acid units. Generally, the term tannic acid can denote either a single compound or a mixture of two or more compounds.
Enzymatically treated steviol glycosides include those which have been treated with, for example, cyclomaltodextrin glucanotransferase (CGTase).
It has been found that the compounds of component c) of the first embodiment of the invention, in particular rubusoside or rubusoside derivatives or neohesperidin or enzymatically treated steviol glycosides, and even more particularly rubusoside, contribute to the improvement of the sweetness profile thereof at onset for the composition of the invention, diverting the sweet taste sensation towards the actual consumption of the sweet taste composition of the product containing said sweet taste composition of the first embodiment of the invention. Rubusoside (CAS No: 64849-39-4) can be found in the leaves of Rubus suavissimus S.Lee, stevia rebaudiana (Bertoni) Hemsl. Rubusoside in the sense of the present invention shall also comprise enzymatically treated rubusoside.
For the sweetening composition according to the first embodiment, preferably, the at least one natural sweet carbohydrate, in particular sucrose, is present in an amount ranging from 5 to 80g/L, preferably from 15 to 70g/L, and more preferably from 25 to 55 g/L. Alternatively or additionally, in the sweetening composition of the first embodiment, the rubusoside and/or at least one rubusoside derivative is preferably present in an amount ranging from 20mg/L to 200mg/L, more preferably from 20mg/L to 150mg/L, and in particular from 30mg/L to 125 mg/L.
The problem to be solved by the present invention is also solved by a sweetening composition, also referred to as second embodiment of the sweetening composition of the present invention, comprising a) at least one natural sweet carbohydrate, in particular sucrose, b) at least one stevia compound, in particular selected from the group consisting of steviol glycosides, rebaudioside a and mixtures thereof, c) rubusoside and/or at least one rubusoside derivative and/or neohesperidin (neoheperidin) and/or thaumatin (thaumatin) and/or phloretin (phloretin) and/or trilobatin and/or monatin (monatin) and/or hesperetin) and/or at least one enzymatically treated steviol glycoside, in particular rubusoside or at least one rubusoside derivative or neohesperidin or at least one enzymatically treated steviol glycoside, or any combination thereof, d) tannic acid and/or at least one tannic acid derivative and/or at least one enzymatically treated extract of acorn and/or an extract of acorn.
Among the compounds of component c) of the second embodiment of the sweetening composition of the invention, rubusoside and/or at least one rubusoside derivative is preferred, especially rubusoside.
In said second embodiment of the sweetening composition of the invention, the at least one natural sweet-tasting carbohydrate, in particular sucrose, is present in an amount ranging preferably from 5 to 80g/L, more preferably from 15 to 70g/L, and in particular from 25 to 55 g/L. Alternatively or additionally, in the sweetening composition of the second embodiment, rubusoside and/or at least one rubusoside derivative is present in an amount ranging preferably from 20mg/L to 200mg/L, more preferably from 20mg/L to 150mg/L, and in particular from 30mg/L to 125 mg/L. And, still, alternatively or additionally, in said second embodiment of the sweetening composition of the invention, tannic acid and/or at least one tannic acid derivative is preferably present in an amount ranging from 1mg/L to 400mg/L, more preferably from 10mg/L to 300mg/L, and in particular from 25 to 250 mg/L.
The problem to be solved by the present invention is also solved by a sweetening composition, also referred to as a third embodiment of the sweetening composition of the present invention, comprising a) acesulfame potassium (acesulfame potassium) and/or aspartame, in particular acesulfame potassium, b) sucralose and/or at least one stevia compound, in particular selected from the group consisting of steviol glycosides, rebaudioside and mixtures thereof, and/or saccharin and/or cyclamate, c) neohesperidin and/or thaumatin and/or rubusoside and/or at least one rubusoside derivative and/or phloretin and/or trilobatin and/or monatin and/or hesperetin, d) at least one tannin, in particular tannic acid and/or at least one tannic acid derivative or a composition or extract containing tannic acid and/or at least one tannic acid derivative.
Among the compounds of component c) of the third embodiment of the sweetening composition of the invention, neohesperidin and rubusoside are preferred, neohesperidin being particularly preferred.
In this third embodiment, component d) is present in an amount ranging from 1mg/L to 400mg/L, preferably from 10mg/L to 300mg/L, and more preferably from 25mg/L to 250mg/L, based on at least one tannin, in particular tannic acid and at least one tannin derivative.
Such a sweetening composition according to the third embodiment of the invention is particularly preferred, which comprises a) acesulfame and/or aspartame, in particular acesulfame, b) sucralose or saccharin or at least one stevia compound, in particular selected from the group consisting of steviol glycosides, rebaudioside, and mixtures thereof, c) neohesperidin, and d) at least one tannin, in particular tannin and/or at least one tannin derivative or a composition or extract containing tannin and/or at least one tannin derivative, wherein component d) is present in an amount ranging from 1mg/L to 400mg/L, preferably from 10mg/L to 300mg/L, and more preferably from 25mg/L to 250mg/L, based on the at least one tannin, in particular tannin and the at least one tannin derivative, if the composition of the third embodiment is an aqueous composition, in particular in the form of a beverage.
Alternatively or simultaneously, a third embodiment of the sweetening composition is characterized in that component a) is in particular acesulfame k, component b) is in particular sucralose, component c) is in particular neohesperidin, component d) is in particular tannic acid and/or at least one tannic acid derivative, component a) is present in an amount ranging from 10 to 50 wt.%, component b) is present in an amount ranging from 15 to 65 wt.%, component c) is present in an amount ranging from 0.1 to 4 wt.% and component d) is present in an amount ranging from 5 to 50 wt.%, wherein the total amount of component a), component b), component c) and component d) always amounts to 100 wt.%, based on the total weight of component a), component b), component c) and component d).
According to a preferred embodiment, the aforementioned alternatives of the third embodiment of the aforementioned sweetening composition, based on the total weight of component a), component b), component c) and component d), the component a) being in particular acesulfame potassium, the component b) being in particular sucralose, the component c) being in particular neohesperidin, the component d) being in particular tannic acid and/or at least one tannin derivative, the component a) being present in an amount ranging from 15wt% to 45wt%, in particular from 20wt% to 40wt%, the component b) being present in an amount ranging from 20wt% to 55wt%, in particular from 30wt% to 45wt%, the component c) being present in an amount ranging from 0.2wt% to 3wt%, in particular from 0.5wt% to 2wt%, and the component d) being present in an amount ranging from 10wt% to 40wt%, in particular from 15wt% to 35wt%, wherein, in each case, the total amount of component a), component b), component c) and component d) is always 100wt%.
A particularly preferred result of an improved sweetness profile, i.e. a sweetness profile close to or even essentially identical to that of natural sugar, i.e. the so-called natural sweetness profile, is obtained by a third embodiment of the sweetener composition according to the invention, wherein component b) comprises or consists of sucralose, saccharin and cyclamate or alternatively wherein component b) comprises or consists of at least one stevia compound, saccharin and cyclamate, in particular selected from the group consisting of steviol glycosides, rebaudioside and mixtures thereof.
In the sweetening composition of the third embodiment of the invention, particularly in the form of an aqueous composition, preferably in the form of a beverage, the acesulfame k and/or aspartame are preferably present in an amount ranging from 25mg/L to 250mg/L, more preferably from 50mg/L to 200mg/L and especially from 75mg/L to 150 mg/L. Alternatively or additionally, in the sweet taste composition of the third embodiment of the invention, sucralose is preferably present in an amount ranging from 20mg/L to 750mg/L, more preferably from 40mg/L to 550mg/L, and particularly from 60mg/L to 450 mg/L. And, alternatively or additionally, in the sweetening composition of the third embodiment of the invention, and in preferred embodiments of the first and second embodiments, neohesperidin is preferably present in an amount ranging from 0.01mg/L to 20mg/L, more preferably from 0.1mg/L to 15mg/L, and especially from 1.0mg/L to 10 mg/L. Alternatively or additionally, in the sweetening composition of the third embodiment of the invention saccharin is preferably present in an amount in the range from 10mg/L to 750mg/L, more preferably from 20mg/L to 500mg/L, and especially from 30mg/L to 400 mg/L. And, alternatively or additionally, in said sweet taste composition of the third embodiment of the present invention, sodium cyclamate is preferably present in an amount ranging from 10mg/L to 500mg/L, more preferably from 50mg/L to 300mg/L, and in particular from 75mg/L to 200 mg/L. And, alternatively or additionally, in the sweetening composition of the third embodiment of the invention, and also in preferred embodiments of the first and second embodiments, thaumatin is preferably present in an amount ranging from 0.01mg/L to 10mg/L, more preferably from 0.05mg/L to 5mg/L, and especially from 0.1mg/L to 2 mg/L. And, alternatively or additionally, in the sweetening composition of the third embodiment of the invention, rubusoside and/or at least one rubusoside derivative is preferably present in an amount ranging from 5mg/L to 200mg/L, more preferably from 10mg/L to 150mg/L, and in particular from 20mg/L to 125 mg/L. And, alternatively or additionally, in the sweet taste composition of the third embodiment of the present invention, and also in preferred embodiments of the first and second embodiments, phloretin is preferably present in an amount ranging from 1mg/L to 250mg/L, more preferably from 5mg/L to 200mg/L, and in particular from 10mg/L to 150 mg/L. And, alternatively or additionally, in the sweetening composition of the third embodiment of the present invention, and also in preferred embodiments of the first and second embodiments, trilobatin is preferably present in an amount ranging from 0.1mg/L to 250mg/L, more preferably from 1mg/L to 200mg/L, and in particular from 5mg/L to 150 mg/L. And, alternatively or additionally, in said sweet taste composition of the third embodiment of the present invention, and also in preferred embodiments of the first and second embodiments, monatin is preferably present in an amount ranging from 0.01mg/L to 20mg, more preferably from 0.1mg/L to 10mg/L, and particularly from 0.05mg/L to 5 mg/L. And, alternatively or additionally, in the sweet taste composition of the third embodiment of the invention hesperetin is preferably present in an amount ranging from 1mg/L to 750mg/L, more preferably from 10mg/L to 500mg/L, and in particular from 25mg/L to 250 mg/L.
In the sweetening compositions according to the first, second and third embodiments of the invention, the at least one stevia compound is preferably a mixture comprising, in particular consisting of: rebaudioside a, rebaudioside B, and rebaudioside D, wherein rebaudioside a is present in an amount ranging from 80.0wt% to 99.0wt%, rebaudioside B is present in an amount ranging from 0.1wt% to 1.5wt%, and rebaudioside D is present in an amount ranging from 0.9wt% to 18.5wt%, based on the total weight of rebaudioside a, rebaudioside B, and rebaudioside D.
Furthermore, in the sweetening compositions according to the first, second and third embodiments of the invention, the at least one stevia compound is preferably a mixture comprising, in particular consisting of: rebaudioside a, rebaudioside B, and rebaudioside D, wherein rebaudioside a is present in an amount ranging from 85.0wt% to 95.0wt%, rebaudioside B is present in an amount ranging from 0.2wt% to 1.2wt%, and rebaudioside D is present in an amount ranging from 4.8wt% to 13.8wt%, based on the total weight of rebaudioside a, rebaudioside B, and rebaudioside D.
Further, in the sweet compositions according to the first, second and third embodiments of the invention, rebaudioside a is present in an amount ranging from 86.0wt% to 94.3wt%, rebaudioside B is present in an amount ranging from 0.3wt% to 0.9wt%, and rebaudioside D is present in an amount ranging from 5.4wt% to 13.1wt%, in each case based on the total weight of rebaudioside a, rebaudioside B and rebaudioside D.
In a particularly preferred form (version) of the sweetening composition according to the first, second and third embodiments of the invention, rebaudioside a is present in an amount ranging from 90.5wt% to 94.0wt%, rebaudioside B is present in an amount ranging from 0.2wt% to 1.0wt%, and rebaudioside D is present in an amount ranging from 5.8wt% to 8.5wt%, based on the total weight of rebaudioside a, rebaudioside B and rebaudioside D, or
In each case, rebaudioside a is present in an amount ranging from 90.9wt% to 94.4wt%, rebaudioside B is present in an amount ranging from 0.2wt% to 0.5wt%, and rebaudioside D is present in an amount ranging from 5.4wt% to 8.6wt%, based on the total weight of rebaudioside a, rebaudioside B, and rebaudioside D.
Steviol Glycosides, such as rebaudioside a, rebaudioside B, rebaudioside D, rebaudioside C, rebaudioside E, rebaudioside F, stevioside, dulcoside, rubusoside and steviolbioside, can be detected and measured according to HPLC-UV as specified in "JECFA (2010) Steviol glycoside FAO JECFA monoreview 10, FAO, rome".
The problem to be solved by the present invention is also solved by a sweet composition, also referred to as fourth embodiment of the sweet composition of the present invention, comprising a) 0.1 to 50g/L of natural sweet carbohydrates, in particular selected from the group consisting of natural sweet monosaccharides, b) 40 to 120g/L of natural sweet carbohydrates different from a), in particular selected from the group consisting of natural sweet disaccharides, and c) 30 to 300mg/L of rubusoside and/or at least one rubusoside derivative and/or 0.01 to 20mg/L, preferably from 0.1 to 15mg/L, and more preferably from 1.0 to 10mg/L of neohesperidin, or thaumatin in the range of 0.01mg/L to 10mg/L, preferably in the range of 0.05mg/L to 5mg/L, and more preferably in the range of 0.1mg/L to 2mg/L, or phloretin in the range of 1mg/L to 250mg/L, preferably in the range of 5mg/L to 200mg/L, and more preferably in the range of 10mg/L to 150mg/L, or trilobatin in the range of 0.1mg/L to 250mg/L, preferably in the range of 1mg/L to 200mg/L, and more preferably in the range of 5mg/L to 150mg/L, or hesperidin in the range of 0.01mg/L to 20mg/L, preferably in the range of 0.1mg/L to 10mg/L, and more preferably in the range of 0.05mg/L to 5mg/L, or hesperetin in the range of 1mg/L to 750mg/L, preferably in the range of 10mg/L to 500mg/L, and more preferably in the range of 250mg/L, or at least one enzymatically treated steviol glycoside or any mixture thereof, in particular rubusoside and/or at least one rubusoside derivative and/or neohesperidin and/or at least one enzymatically treated steviol glycoside.
Among the compounds of component c) of the fourth embodiment of the sweetening composition of the invention, rubusoside and/or at least one rubusoside derivative is preferred, particularly preferably rubusoside.
The forms of the fourth embodiment of the invention which comprise a) 0.5 to 30g/L of natural sweet-tasting carbohydrates selected from the group consisting of natural sweet-tasting monosaccharides, b) 70 to 110g/L of natural sweet-tasting carbohydrates selected from the group consisting of natural sweet-tasting disaccharides, and c) 40 to 220mg/L of rubusoside and/or at least one rubusoside derivative or 0.1 to 15mg/L and preferably 1.0 to 10mg/L of neohesperidin or 0.05 to 5mg/L and preferably 0.1 to 2mg/L of thaumatin or 5 to 200mg/L and preferably 10 to 150mg/L of phloretin or 1 to 200mg/L and preferably 5 to 150mg/L of thaumatin or 0 to 10 to 500mg/L of hesperidin and preferably 0.05 to 25mg/L and preferably 0 to 25mg/L of hesperidin and/L and preferably 0.1 to 500mg/L of hesperidin and/L of hesperetin are particularly preferred.
In the sweetening compositions of the first to fourth embodiments of the present invention, the at least one natural sweet carbohydrate is preferably selected from the group consisting of natural sweet monosaccharides, natural sweet disaccharides, sweet sugar alcohols and mixtures thereof. The sweet natural monosaccharide is preferably selected from the group consisting of fructose, glucose, mannose (mannose), rhamnose, xylose, tagatose (tagatose), galactose and a mixture thereof, and the sweet natural disaccharide is preferably selected from the group consisting of sucrose, lactose, maltose and a mixture thereof. Furthermore, the sweet sugar alcohol is preferably selected from the group consisting of erythritol, glycerol, lactitol, maltitol, mannitol, sorbitol, xylitol, galactitol, and mixtures thereof.
For the sweetening compositions of the first to fourth embodiments of the present invention, the use of sucrose as the sweet natural disaccharide is particularly preferred.
The sweetening composition of the first to fourth embodiments of the present invention may further comprise at least one flavoring ingredient selected from the group consisting of galangal (galangal), cocoa, cinnamon, lemon juice concentrate (lemon juice concentrate), coca leaf (coca leaf), orange (orange), orange oil (orange oil), mentha piperita (corn mint), pine (pine), cardamom (cardamom), nutmeg skin (mace), clove (cloves), lime (lime), lime oil (lime oil), nutmeg (nutmeg), nutmeg oil (nutmeg oil), mustard seed (mustard), mustard seed oil (mustard seed oil), caramel (carame), rosemary (rosemary), pepper (pepper), honey, ginger, vanilla (vanilla), licorice extract, nut oil (cola extract) and cola (cola), or mixtures thereof.
In a particularly preferred embodiment, the sweetening composition of the first to fourth embodiments of the invention further comprises taurine and/or caffeine. Thus, the sweetening compositions of the first to fourth embodiments of the invention may be used in sweetened beverages, particularly soft drinks or energy drinks.
It is noteworthy that the sweetening composition of the present invention is also suitable for preparing a precursor composition in the form of a syrup, which can be easily stored and transported and can be used as desired for preparing, in particular, carbonated beverages.
The problem addressed by the present invention is also solved by a beverage comprising a sweetening composition according to any one of the first to fourth embodiments of the present invention. Here, the sweetening composition according to any one of the first to fourth embodiments of the invention may itself already represent an aqueous composition, in particular a beverage. Alternatively, the sweetening composition according to any one of the first to fourth embodiments of the invention may also represent a dry mixture, in particular in powder and/or granular form, without the addition of water. However, even though the sweetening composition according to any one of the first to fourth embodiments of this invention represents an aqueous composition, other ingredients such as flavouring agents or thickening agents may be added to form, for example, a commercially available beverage.
A suitable beverage according to a preferred embodiment is characterized in that the concentration of the combination of rebaudioside A, rebaudioside B and rebaudioside D in the beverage is in the range from 0.01g/L to 1.0g/L, preferably in the range from 0.05g/L to 0.75g/L, and more preferably in the range from 0.1g/L to 0.6g/L (measured at ambient temperature and 1 bar).
Furthermore, preferred is a beverage according to the invention wherein the combination of sweet natural carbohydrate and sweet sugar alcohol is present in the beverage in a concentration range of not more than 40g/L, preferably from 5g/L to 35g/L, and more preferably from 10g/L to 25g/L (measured at ambient temperature and 1 bar). Ambient temperature in the sense of the present invention means room temperature, i.e. a temperature in the range of 20 ℃ to 25 ℃.
Beverages of the present invention include soft drinks and energy drinks, particularly carbonated soft drinks and energy drinks. Suitable soft drinks also include cola flavored soft drinks, where cola flavored soft drinks also include cola flavored type soft drinks. These beverages, when sweetened with the sweetening composition according to the present invention, do not or substantially do not exhibit a slow onset of sweet taste (slow onset), but provide a reasonably consistent sweetness profile and no or substantially no bitter or licorice-like aftertaste.
Another benefit of the sweetening compositions of the first to fourth embodiments of the present invention is that beverages containing very small amounts of natural sugars, if any, such as sweet carbohydrates and/or sweet sugar alcohols, can be obtained.
The sweetening compositions of the first through fourth embodiments of the invention, for example when used with energy drinks, may also comprise other ingredients such as sodium citrate, glucuronolactone, inositol, at least one vitamin, e.g., niacin, pantothenic acid, vitamin B6, vitamin B12, riboflavin, caustic caramel, caustic sulfite caramel, ammonia caramel (ammonium caramel), sulfite ammonia caramel (sulfite ammonium caramel), or ascorbic acid or mixtures thereof.
The sweetening composition of the present invention can be used in a sweetened beverage, particularly a soft drink or an energy drink. The benefits of using the sweetening composition of this invention can also be achieved with carbonated beverages, among others.
The problem of the invention is also solved by a method comprising the steps of: a) providing a sweetening composition according to the first to fourth embodiments of this invention, b) providing water, and c) mixing the components provided in a) and b). The method of the invention particularly further comprises a step of carbonating the beverage (step d)).
According to another embodiment, the method of the invention may further comprise the step of adding at least one thickener, at least one sweet-tasting natural carbohydrate, at least one sweet-tasting sugar alcohol, at least one organic acid and/or at least one flavoring ingredient to the sweet-tasting composition of the first to fourth embodiments of the invention or to a mixture comprising water and one of said sweet-tasting compositions of the invention. The above components may also be added to the water before mixing with one of the sweetening compositions of the present invention. Here, the definitions provided above with respect to the thickeners, sweet natural carbohydrates, sweet sugar alcohols, organic acids and flavouring ingredients are also applicable in respect of the general information and preferred embodiments.
Furthermore, before/after the carbonation step, preferably before the carbonation step, a sweet natural carbohydrate and/or at least one sweet sugar alcohol may also be added to the mixture comprising water and one of the first to fourth embodiments of the sweet taste composition of the present invention.
In one embodiment, the first to fourth embodiments of the sweetening composition of this invention and the beverage of this invention, e.g., a soft drink or an energy drink, may further comprise common additives such as amino acids, colorants, fillers, modified starches, texturizers, preservatives, antioxidants, emulsifiers, stabilizers, gelling agents or any mixture thereof.
By the present invention it has surprisingly been found that a sweet tasting composition can be obtained which does not exhibit a slow onset in the perception of sweetness. As a further effect, a sweet taste composition can also be obtained which does not have a bitter aftertaste and/or also no metallic aftertaste. Furthermore, it has surprisingly been found that with the sweetening composition of the present invention, an aroma or sweetness profile can be achieved that is similar to the profile of beverages that have been sweetened with natural sugar, even carbonated beverages. Furthermore, it has been surprisingly found that the use of at least one tannin, in particular tannic acid and/or tannin derivatives, present in the compositions of the present invention can shorten the long-lasting sweet taste perception of artificial sweeteners, such as stevia compounds, by providing a natural or substantially natural sweet taste perception, i.e., a sweet taste profile conventionally imparted by known high calorie sugars.
Thus, the sweetening compositions of the present invention can produce beverages, particularly carbonated beverages, such as soft drinks and energy drinks, that, while having a significantly reduced calorie content, exhibit improved sweetness and aroma characteristics, and in preferred embodiments, do not have a beverage taste that is significantly different from the taste of conventional beverages sweetened with natural sugar and/or artificial sweeteners. This also includes the perception of sweetness by the consumer from the outset. Furthermore, with the sweetening composition of the present invention, beverages without a bland or hard taste or mouthfeel can be obtained.
Artificial sweeteners in the sense of the present invention shall comprise all sweeteners which differ from natural mono-and disaccharide sweeteners, such as e.g. glucose and sucrose.
Beverages of the present invention include soft drinks and energy drinks, particularly carbonated soft drinks and energy drinks. Suitable soft drinks also include cola flavored soft drinks, where cola flavored soft drinks also include cola flavored type soft drinks. Furthermore, these beverages, when sweetened with the sweetening compositions according to the present invention, do not or substantially do not exhibit a slow onset of sweetness perception, but provide a reasonably harmonized sweetness profile and no or substantially no bitter or licorice-like aftertaste.
That is, with the present invention, in particular in combination with rubusoside and/or at least one rubusoside derivative and/or neohesperidin and/or thaumatin and/or phloretin and/or trilobatin and/or monatin and/or hesperetin and/or at least one enzymatically treated steviol glycoside, in particular rubusoside and/or at least one rubusoside derivative, and at least one tannin, in particular tannic acid and/or a tannin derivative, a beverage can be obtained which, although already sweetened or co-sweetened with an artificial sweetener such as a stevia compound, exhibits a temporal sweetness profile with respect to time of onset, duration (duration), i.e. linger, and, if desired, a sweetness intensity comparable to that of sucrose. The invention therefore not only allows to convert for example a slow attack of a stevia compound to an attack like sucrose, i.e. thereby showing a faster attack, but also contributes to a significant reduction of the sustained effect.
While modifications and variations may be suggested to one skilled in the art, it is the intention of the applicants to embody within the patent retained thereby all changes and modifications as reasonably and possibly fall within the scope of the contribution to the art. The features of the present invention, which are believed to be novel, are set forth with particularity in the appended claims. The features disclosed in the description and in the claims may be essential for the implementation of the invention in different embodiments, individually or in each combination.
Claims (20)
1. A sweetening composition comprising
a) Acesulfame k and/or aspartame,
b) Sucralose and/or at least one stevia compound, in particular selected from the group consisting of steviol glycosides, rebaudioside and mixtures thereof, and/or saccharin and/or cyclamate,
c) Neohesperidin and/or thaumatin and/or rubusoside and/or at least one rubusoside derivative and/or phloretin and/or trilobatin and/or monatin and/or hesperetin,
d) At least one tannin, in particular tannic acid and/or at least one tannin derivative or a composition or extract containing tannic acid and/or at least one tannin derivative,
wherein component d), in particular tannic acid and/or at least one tannic acid derivative, is present in an amount ranging from 1mg/L to 400mg/L, preferably from 10mg/L to 300mg/L, and more preferably from 25mg/L to 250mg/L, based on the at least one tannin, in particular the tannic acid and the at least one tannic acid derivative,
and/or
Wherein component a) is in particular acesulfame k, component b) is in particular sucralose, component c) is in particular neohesperidin, component d) is in particular tannic acid and/or at least one tannic acid derivative, component a) is present in an amount ranging from 10 to 50 wt.%, component b) is present in an amount ranging from 15 to 65 wt.%, component c) is present in an amount ranging from 0.1 to 4 wt.% and component d) is present in an amount ranging from 5 to 50 wt.%, based on the total weight of component a), component b), component c) and component d), wherein the total amount of component a), component b), component c) and component d) always amounts to 100 wt.%.
2. The sweetening composition of claim 1,
based on the total weight of component a), component b), component c) and component d), component a) is in particular acesulfame potassium, component b) is in particular sucralose, component c) is in particular neohesperidin, component d) is in particular tannic acid and/or at least one tannic acid derivative, component a) is present in an amount ranging from 15wt% to 45wt%, in particular from 20wt% to 40wt%, component b) is present in an amount ranging from 20wt% to 55wt%, in particular from 30wt% to 45wt%, component c) is present in an amount ranging from 0.2wt% to 3wt%, in particular from 0.5wt% to 2wt%, and component d) is present in an amount ranging from 10wt% to 40wt%, in particular from 15wt% to 35wt%, wherein the total amount of component a), component b), component c) and component d) always amounts to 100wt%.
3. The sweetening composition of claim 1 or 2, wherein,
component b) comprises or consists of sucralose, saccharin and cyclamate, or wherein,
component b) comprises or consists of at least one stevia compound, especially selected from the group consisting of steviol glycosides, rebaudioside and mixtures thereof, saccharin and cyclamate.
4. The sweet taste composition according to any one of the preceding claims, wherein,
based on the total weight of component b), component c) and component d), component c) in particular rubusoside and/or at least one rubusoside derivative, component d) in particular tannic acid and/or at least one tannic acid derivative, component b) being present in an amount ranging from 50wt% to 70wt%, in particular from 55wt% to 65wt%, component c) being present in an amount ranging from 5wt% to 35wt%, in particular from 10wt% to 30wt%, and component d) being present in an amount ranging from 5wt% to 35wt%, in particular from 10wt% to 30wt%, wherein the total amount of component b), component c) and component d) always amounts to 100wt%.
5. The sweetening composition of any one of the preceding claims, wherein
Acesulfame K and/or aspartame are present in an amount ranging from 25mg/L to 250mg/L, preferably from 50mg/L to 200mg/L, and more preferably from 75mg/L to 150mg/L, and/or wherein,
sucralose is present in an amount ranging from 20mg/L to 750mg/L, preferably from 40mg/L to 550mg/L, and more preferably from 60mg/L to 450mg/L, and/or wherein,
neohesperidin is present in an amount ranging from 0.01mg/L to 20mg/L, preferably from 0.1mg/L to 15mg/L, and more preferably from 1.0mg/L to 10mg/L, and/or wherein,
saccharin is present in an amount in the range of from 10mg/L to 750mg/L, preferably from 20mg/L to 500mg/L, and more preferably from 30mg/L to 400mg/L, and/or, wherein,
the sodium cyclamate is present in an amount ranging from 10mg/L to 500mg/L, preferably from 50mg/L to 300mg/L, and more preferably from 75mg/L to 200mg/L, and/or, wherein,
thaumatin is present in an amount ranging from 0.01mg/L to 10mg/L, preferably from 0.05mg/L to 5mg/L, and more preferably from 0.1mg/L to 2mg/L, and/or wherein,
rubusoside and/or at least one rubusoside derivative is present in an amount in the range of from 5mg/L to 200mg/L, preferably from 10mg/L to 150mg/L, and more preferably from 20mg/L to 125mg/L, and/or wherein,
phloretin is present in an amount ranging from 1mg/L to 250mg/L, preferably from 5mg/L to 200mg/L, and more preferably from 10mg/L to 150mg/L, and/or, wherein,
trilobatin is present in an amount ranging from 0.1mg/L to 250mg/L, preferably from 1mg/L to 200mg/L, and more preferably from 5mg/L to 150mg/L, and/or wherein,
monatin is present in an amount ranging from 0.01mg/L to 20mg/L, preferably from 0.1mg/L to 10mg/L, and more preferably from 0.05mg/L to 5mg/L, and/or, wherein,
hesperetin is present in an amount ranging from 1mg/L to 750mg/L, preferably from 10mg/L to 500mg/L, and more preferably from 25mg/L to 250 mg/L.
6. The sweetening composition of any one of the preceding claims, wherein
The at least one stevia compound is a mixture comprising rebaudioside a, rebaudioside B and rebaudioside D, in particular a mixture consisting of rebaudioside a, rebaudioside B and rebaudioside D, wherein rebaudioside a is present in an amount ranging from 80.0wt% to 99.0wt%, in particular from 85.0wt% to 95.0wt%, and more preferably from 86.0wt% to 94.3wt%, rebaudioside B is present in an amount ranging from 0.1wt% to 1.5wt%, in particular from 0.2wt% to 1.2wt%, and more preferably from 0.3wt% to 0.9wt%, and rebaudioside D is present in an amount ranging from 0.9wt% to 18.5wt%, in particular from 4.8wt% to 13.8wt%, or from 5.4wt% to 13.4 wt%, based on the total weight of rebaudioside a, rebaudioside B and rebaudioside D.
7. The sweetening composition of any one of claims 1-6,
based on the total weight of rebaudioside A, rebaudioside B, and rebaudioside D,
rebaudioside A is present in an amount ranging from 90.5wt% to 94.0wt%,
rebaudioside B is present in an amount ranging from 0.2wt% to 1.0wt%, and
rebaudioside D is present in an amount ranging from 5.8wt% to 8.5 wt%;
or alternatively
Wherein, based on the total weight of rebaudioside A, rebaudioside B, and rebaudioside D,
rebaudioside A is present in an amount ranging from 90.9wt% to 94.4wt%,
rebaudioside B is present in an amount ranging from 0.2wt% to 0.5wt%, and
rebaudioside D is present in an amount ranging from 5.4wt% to 8.6 wt%.
8. The sweetening composition of any one of the preceding claims, further comprising at least one flavoring ingredient selected from the group consisting of galangal, cocoa, cinnamon, lemon juice concentrate, coca leaves, orange oil, mentha piperita, pine, cardamom, nutmeg, clove, lime oil, nutmeg oil, mustard seed, canola oil, caramel, rosemary, pepper, honey, ginger, vanilla, licorice extract, kola and cola fruit extract, or mixtures thereof, and/or the composition further comprises taurine and/or caffeine.
9. The sweetening composition of any one of the preceding claims, wherein
The composition is a dry mixture, in particular in powder and/or granular form.
10. The sweetening composition of any one of claims 1-8, further comprising water.
11. Use of the sweetening composition of any one of the preceding claims to sweeten or serve as a non-carbonated or carbonated beverage, in particular a soft drink or an energy drink.
12. Use of the sweetening composition of any one of claims 1-10 for the preparation of a syrup as a precursor in the preparation of a beverage, in particular a carbonated beverage, especially a soft drink or an energy drink.
13. Use of the sweetening composition of any one of claims 1-10 for the preparation of a beverage, in particular a carbonated beverage.
14. A beverage, in particular a carbonated beverage, comprising or consisting of the sweetening composition of any one of claims 1-10.
15. The beverage according to claim 14, wherein,
the combination of rebaudioside A, rebaudioside B, and rebaudioside D is present in the beverage at a concentration of 0.01g/L to 1.0g/L, preferably 0.05g/L to 0.75g/L, and more preferably 0.1 to 0.6 g/L.
16. Beverage according to claim 14 or 15, wherein the beverage is a soft drink, in particular a cola or cola flavored type soft drink, or an energy drink.
17. A method of preparing a beverage according to any one of claims 14 to 16, the method comprising the steps of:
a) Providing the sweetening composition of any one of claims 1-10,
b) Providing water, an
c) Mixing the components provided in a) and b).
18. The method according to claim 17, further comprising the step of carbonating the beverage (step d)).
19. The method according to claim 17 or 18, further comprising the step of,
at least one thickener, at least one sweet natural carbohydrate, at least one sweet sugar alcohol, at least one organic acid and/or at least one flavoring ingredient is added to the sweet composition before mixing with water, or at least one thickener, at least one sweet natural carbohydrate, at least one sweet sugar alcohol, at least one organic acid and/or at least one flavoring ingredient is added to a mixture comprising water and the sweet composition, and/or at least one thickener, at least one sweet natural carbohydrate, at least one sweet sugar alcohol, at least one organic acid and/or at least one flavoring ingredient is added to water before mixing with the sweet composition, and/or wherein
Adding the sweet natural carbohydrate and/or at least one sweet sugar alcohol to the mixture comprising water and the sweet composition before and/or after the carbonation step.
20. Use of a combination for shortening the lingering sweetness of an artificial sweetener, in particular an artificial sweetener for a beverage, in particular a stevia compound for a beverage, and for converting the onset of a temporary sweetness sensation of the artificial sweetener to the onset of a temporary sweetness sensation of natural sugar, in particular sucrose, the combination comprising: i) Rubusoside and/or at least one rubusoside derivative and/or neohesperidin and/or thaumatin and/or phloretin and/or trilobatin and/or monatin and/or hesperetin and/or at least one enzyme-treated steviol glycoside, in particular rubusoside or at least one rubusoside derivative or neohesperidin or at least one enzyme-treated steviol glycoside or any combination thereof, and ii) at least one tannin, in particular tannic acid and/or at least one tannin derivative or a composition or extract containing tannic acid and/or at least one tannin derivative.
Applications Claiming Priority (6)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US15/395,432 | 2016-12-30 | ||
EP16207626.9A EP3342294B1 (en) | 2016-12-30 | 2016-12-30 | Compositions, in particular sweetening compositions |
EP16207626.9 | 2016-12-30 | ||
US15/395,432 US11076619B2 (en) | 2016-12-30 | 2016-12-30 | Sweetening compositions |
CN201780087267.0A CN110650631A (en) | 2016-12-30 | 2017-12-29 | Sweet taste composition |
PCT/EP2017/084826 WO2018122383A1 (en) | 2016-12-30 | 2017-12-29 | Sweetening compositions |
Related Parent Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201780087267.0A Division CN110650631A (en) | 2016-12-30 | 2017-12-29 | Sweet taste composition |
Publications (1)
Publication Number | Publication Date |
---|---|
CN115968996A true CN115968996A (en) | 2023-04-18 |
Family
ID=60937758
Family Applications (3)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202310220974.XA Pending CN115968996A (en) | 2016-12-30 | 2017-12-29 | Sweet taste composition |
CN201780087267.0A Pending CN110650631A (en) | 2016-12-30 | 2017-12-29 | Sweet taste composition |
CN202310220964.6A Pending CN116035154A (en) | 2016-12-30 | 2017-12-29 | Sweet taste composition |
Family Applications After (2)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201780087267.0A Pending CN110650631A (en) | 2016-12-30 | 2017-12-29 | Sweet taste composition |
CN202310220964.6A Pending CN116035154A (en) | 2016-12-30 | 2017-12-29 | Sweet taste composition |
Country Status (8)
Country | Link |
---|---|
JP (2) | JP7088936B2 (en) |
CN (3) | CN115968996A (en) |
AU (2) | AU2017385786A1 (en) |
BR (1) | BR112019013436A2 (en) |
CA (1) | CA3048941A1 (en) |
MX (3) | MX2019007879A (en) |
WO (1) | WO2018122383A1 (en) |
ZA (1) | ZA201904266B (en) |
Families Citing this family (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
BR112019013436A2 (en) * | 2016-12-30 | 2019-12-31 | Red Bull Gmbh | sweetening composition, use of sweetening composition, beverage, process for preparing a beverage and use of a combination |
CN111838636A (en) | 2017-06-08 | 2020-10-30 | 三得利控股株式会社 | Food and drink with enhanced sweetness |
EP3571933B1 (en) * | 2018-05-25 | 2021-11-03 | Red Bull GmbH | Composition |
EP3892109A4 (en) * | 2018-12-07 | 2022-08-17 | Suntory Holdings Limited | Fruit juice beverage having improved quality of taste exhibited by sugar and sweetener |
EP4256976A3 (en) * | 2018-12-19 | 2024-01-10 | Firmenich SA | Sweetener formulations and uses |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20110293538A1 (en) * | 2010-05-11 | 2011-12-01 | Symrise Ag | Use of rubusoside for reducing or suppressing certain unpleasant taste impressions |
Family Cites Families (29)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS55156562A (en) * | 1979-05-23 | 1980-12-05 | Ueno Seiyaku Kk | Low-caloric sweetening |
JPH03183453A (en) * | 1989-09-08 | 1991-08-09 | Maremitsu Izumitani | Degustation improver containing tannin as principal ingredient, quality of taste-improving method and food having quality of taste improved by tannin |
US5902628A (en) * | 1996-11-14 | 1999-05-11 | Pepsico., Inc. | Beverage with reduction of lingering sweet aftertaste of sucralose |
BRPI0613854B1 (en) * | 2005-07-27 | 2015-08-11 | Symrise Ag | Use of hesperetin to enhance sweet taste, preparation and process to enhance sweet taste |
US20070116823A1 (en) * | 2005-11-23 | 2007-05-24 | The Coca-Cola Company | High-potency sweetener for hydration and sweetened hydration composition |
CN101312660B (en) * | 2005-11-23 | 2013-07-17 | 可口可乐公司 | High-potency sweetener for weight management and compositions sweetened therewith |
BRPI0618945A2 (en) | 2005-11-23 | 2011-09-27 | Coca Cola Co | sweetener composition, a method for imparting a sugar-like temporal profile, a sugar-like flavor profile, or both a natural high potency sweetener, a sweetened composition, and a method for imparting a sugar-like temporal profile sugar, a flavor profile or both to a natural high potency sweetened composition |
US8962058B2 (en) | 2005-11-23 | 2015-02-24 | The Coca-Cola Company | High-potency sweetener composition with antioxidant and compositions sweetened therewith |
CN101528059B (en) | 2006-10-24 | 2012-12-05 | 奇华顿股份有限公司 | Consumables |
US9877500B2 (en) | 2007-03-14 | 2018-01-30 | Concentrate Manufacturing Company Of Ireland | Natural beverage products |
US8084073B2 (en) | 2007-03-14 | 2011-12-27 | Concentrate Manufacturing Company Of Ireland | Anisic acid modified steviol glycoside sweetened beverage products |
US20080292765A1 (en) | 2007-05-22 | 2008-11-27 | The Coca-Cola Company | Sweetness Enhancers, Sweetness Enhanced Sweetener Compositions, Methods for Their Formulation, and Uses |
US8709521B2 (en) | 2007-05-22 | 2014-04-29 | The Coca-Cola Company | Sweetener compositions having enhanced sweetness and improved temporal and/or flavor profiles |
JP6147952B2 (en) * | 2007-06-08 | 2017-06-14 | ジボダン エス エー | Consumables |
MX2010000193A (en) * | 2007-06-29 | 2010-05-14 | Mcneil Nutritionals Llc | Stevia-containing tabletop sweeteners and methods of producing same. |
US8609173B2 (en) | 2008-07-31 | 2013-12-17 | Senomyx Inc. | Compositions comprising sweetness enhancers and methods of making them |
RU2572756C2 (en) | 2009-12-28 | 2016-01-20 | Дзе Кока-Кола Компании | Sweetness intensifiers, their compositions and application methods |
WO2011146463A2 (en) | 2010-05-17 | 2011-11-24 | BioDtech, Inc. | Enhancing endotoxin detection |
US9578895B2 (en) | 2010-08-23 | 2017-02-28 | Epc (Beijing) Natural Products Co., Ltd. | Rebaudioside A and stevioside compositions |
EP2486806B1 (en) | 2011-02-10 | 2018-11-28 | Purecircle USA | Stevia composition |
ES2717431T3 (en) | 2011-02-10 | 2019-06-21 | Purecircle Usa | Stevia-based composition |
BR112013020511B1 (en) | 2011-02-10 | 2018-05-22 | Purecircle Usa Inc. | REBAUDIOSIDA B COMPOSITION AND ITS PRODUCTION PROCESS AS WELL AS SWEET AND FLAVOR COMPOSITIONS, FOOD INGREDIENT, DRINK AND COSMETIC PRODUCT UNDERSTANDING THE DIET REBAUDIOSIDA B COMPOSITION |
EP2720561B1 (en) * | 2011-06-20 | 2018-11-14 | PureCircle USA Inc. | Stevia composition |
BR112014004581B1 (en) | 2011-09-07 | 2020-03-17 | Purecircle Usa Inc. | High solubility stevia sweetener, production method, powder, sweetener and flavor compositions, food ingredient, food, drink and cosmetic or pharmaceutical product of said sweetener |
IN2014CN02970A (en) * | 2011-10-24 | 2015-07-03 | Givaudan Sa | |
US20130316060A1 (en) | 2011-11-15 | 2013-11-28 | Dr Pepper/Seven Up, Inc. | Taste modifiers |
EP2954785B1 (en) * | 2014-06-13 | 2018-06-06 | Symrise AG | New composition for improvement of sweet taste comprising rubusoside or alpha-glycolsylrubusoside |
PL3017708T3 (en) * | 2014-10-24 | 2018-11-30 | Red Bull Gmbh | Sweetening composition |
BR112019013436A2 (en) * | 2016-12-30 | 2019-12-31 | Red Bull Gmbh | sweetening composition, use of sweetening composition, beverage, process for preparing a beverage and use of a combination |
-
2017
- 2017-12-29 BR BR112019013436A patent/BR112019013436A2/en not_active Application Discontinuation
- 2017-12-29 CN CN202310220974.XA patent/CN115968996A/en active Pending
- 2017-12-29 CN CN201780087267.0A patent/CN110650631A/en active Pending
- 2017-12-29 MX MX2019007879A patent/MX2019007879A/en unknown
- 2017-12-29 AU AU2017385786A patent/AU2017385786A1/en not_active Abandoned
- 2017-12-29 WO PCT/EP2017/084826 patent/WO2018122383A1/en active Application Filing
- 2017-12-29 CN CN202310220964.6A patent/CN116035154A/en active Pending
- 2017-12-29 CA CA3048941A patent/CA3048941A1/en active Pending
- 2017-12-29 JP JP2019535835A patent/JP7088936B2/en active Active
-
2019
- 2019-06-28 MX MX2023005114A patent/MX2023005114A/en unknown
- 2019-06-28 ZA ZA2019/04266A patent/ZA201904266B/en unknown
- 2019-06-28 MX MX2023005109A patent/MX2023005109A/en unknown
-
2022
- 2022-06-09 JP JP2022093704A patent/JP2022120089A/en active Pending
-
2023
- 2023-03-10 AU AU2023201503A patent/AU2023201503A1/en active Pending
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20110293538A1 (en) * | 2010-05-11 | 2011-12-01 | Symrise Ag | Use of rubusoside for reducing or suppressing certain unpleasant taste impressions |
Also Published As
Publication number | Publication date |
---|---|
WO2018122383A1 (en) | 2018-07-05 |
CN110650631A (en) | 2020-01-03 |
JP2020503047A (en) | 2020-01-30 |
ZA201904266B (en) | 2022-11-30 |
JP7088936B2 (en) | 2022-06-21 |
MX2019007879A (en) | 2019-12-05 |
AU2017385786A1 (en) | 2019-07-18 |
BR112019013436A2 (en) | 2019-12-31 |
CN116035154A (en) | 2023-05-02 |
CA3048941A1 (en) | 2018-07-05 |
MX2023005114A (en) | 2023-05-24 |
MX2023005109A (en) | 2023-05-23 |
AU2023201503A1 (en) | 2023-04-13 |
JP2022120089A (en) | 2022-08-17 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN115968996A (en) | Sweet taste composition | |
EP3017708B1 (en) | Sweetening composition | |
EP2651958B2 (en) | Glycoside blends | |
US20210321647A1 (en) | Sweetening compositions | |
EP3571933B1 (en) | Composition | |
EP3342294B1 (en) | Compositions, in particular sweetening compositions | |
NZ796068A (en) | Sweetening compositions | |
NZ796069A (en) | Sweetening compositions | |
NZ755861A (en) | Sweetening compositions | |
NZ713609B2 (en) | Sweetening composition |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination |