EP3041371A1 - Compositions stables d'édulcorant - Google Patents

Compositions stables d'édulcorant

Info

Publication number
EP3041371A1
EP3041371A1 EP14747918.2A EP14747918A EP3041371A1 EP 3041371 A1 EP3041371 A1 EP 3041371A1 EP 14747918 A EP14747918 A EP 14747918A EP 3041371 A1 EP3041371 A1 EP 3041371A1
Authority
EP
European Patent Office
Prior art keywords
steviol glycoside
process according
heating
days
sweetener 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.)
Withdrawn
Application number
EP14747918.2A
Other languages
German (de)
English (en)
Inventor
Igor Galaev
Henriëtte Maria Wilhelmina Jacoba Catharina UIJEN
Peter Philip Lankhorst
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
DSM IP Assets BV
Original Assignee
DSM IP Assets BV
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by DSM IP Assets BV filed Critical DSM IP Assets BV
Publication of EP3041371A1 publication Critical patent/EP3041371A1/fr
Withdrawn legal-status Critical Current

Links

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
    • 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
    • A23L27/70—Fixation, conservation, or encapsulation of flavouring 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
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/262—Cellulose; Derivatives thereof, e.g. ethers

Definitions

  • the present invention relates to a method for the preparation of a sweetener composition.
  • the invention also relates to a stable sweetener composition.
  • the invention further relates to a method for the preparation of a beverage or foodstuff and to a beverage or foodstuff made with the stable sweetener composition.
  • Steviol glycosides are responsible for the sweet taste of the leaves of the stevia plant (Stevia rebaudiana Bertoni). These compounds range in sweetness from 40 to 300 times sweeter than sucrose. They are heat-stable, pH-stable, and do not ferment. They also do not induce a glycemic response when ingested, making them attractive as natural sweeteners to diabetics and others on carbohydrate-controlled diets.
  • steviol glycosides are made available as solid compositions since although the anhydrous form of Rebaudioside A is easily dissolved in water, in aqueous solutions, Rebaudioside A forms a hydrate, the solubility of which is rather low (about 8 g/L). Thus, when concentrated RebA solution is prepared, after a while a precipitate of RebA hydrate is formed in this solution. This prevents the use of concentrated syrups of Rebaudioside A either for the preparation of final products such as beverages or dairy products, or for household use.
  • the present invention is based on the unexpected identification of a process for preparing a stable sweetener composition, which sweetener composition comprises at least one steviol glycoside, typically rebaudioside A (rebA). Accordingly, the invention concerns a process for the preparation of a sweetener composition in which precipitation of rebA hydrate is prevented, i.e. which is a stable liquid steviol glycoside solution. Typically, when a concentrated rebA solution is prepared, after a while a precipitate of rebA hydrate is formed in this solution.
  • the invention is based on the observation that heat treatment of a high purity rebA solution in the presence of an acid (for example phosphoric or citric) permits a stable solution to be prepared. Without wishing to be bound by theory, it seems that rebA is partially (5-10%) converted during heating with acid into rebaudioside B, which performs as a rebA-like impurity preventing further growth of initially formed crystals and hence precipitation.
  • carboxymethylcellulose and Claristar® a mannoproteins preparation
  • carboxymethylcellulose and Claristar® a mannoproteins preparation
  • the invention relates to a process for the preparation of a sweetener composition which method comprises:
  • the said heating is optionally carried out: in the presence of a substance which inhibits nucleation and/or growth of steviol glycoside crystals; and/or in the presence of a substance which enables conversion of at least part of the steviol glycoside in the heating step into a substance which inhibits nucleation and/or growth of steviol glycoside crystals,
  • the invention also provides a sweetener composition which is a liquid comprising at least one steviol glycoside and which is stable for at least about 6 days, at least about 9 days, at least about 14 days, at least about 20 days at least one month, at least six months, at least eight months, at least 10 months, at least one year or longer.
  • a method for the preparation of a beverage or a foodstuff which method comprises incorporating a sweetener composition of the invention during preparation of the said beverage or foodstuff;
  • a beverage or foodstuff comprising a sweetener composition of the invention or obtainable by a method of the invention for the preparation of a beverage or foodstuff; use of a heating step in the preparation of a liquid sweetener composition comprising at least one steviol glycoside,
  • said heating step comprising heating a liquid composition comprising at least one steviol glycoside, optionally in the presence of: a substance which inhibits nucleation and/or growth of steviol glycoside crystals; and/or in the presence of a substance which enables conversion of at least part of the steviol glycoside in the heating step into a substance which inhibits nucleation and/or growth of steviol glycoside crystals.
  • the invention relates to sweetener compositions and to methods for making them.
  • the sweetener compositions are characterized by being stable solutions (i.e. liquid compositions in which the one or more steviol remain substantially in solution) for extended periods of time, for example stable for at least about 6 days.
  • a sweetener composition is one where substantially all of the steviol glycoside(s) remain(s) in solution, i.e. remain dissolved.
  • substantially all of the steviol glycoside(s) implies that at least about 90%, at least about 95%, at least about 98%, at least about 99% of the steviol glycoside(s) remains in solution for the over an extended time period, for example at least about 6 days.
  • Stability will vary with temperature. Accordingly, stability according to the invention is determined at about room temperature, for example at a temperature of from about 20°C to about 25°C.
  • the sweetener composition may be referred to as a soluble sweetener composition.
  • a soluble sweetener composition in this context means that the composition is a liquid composition in which a sweetening compound (i.e. one or more steviol glycoside) is dissolved.
  • the method according to the invention comprises:
  • heating the said liquid composition for example to at least about 90°C, such as to about 100°C, for example for at least about 15 minutes,
  • the heating is carried out in the presence of a substance which inhibits nucleation and/or growth of steviol glycoside crystals; and/or in the presence of a substance which enables conversion of at least part of the steviol glycoside in the heating step into a substance which inhibits nucleation and/or growth of steviol glycoside crystals.
  • the stable composition is a liquid composition. That is to say, it is a composition wherein the steviol glycosides substantially remain in solution.
  • the steviol glycoside in the liquid composition may be any steviol glycoside or mixture of steviol glycosides.
  • the liquid composition may comprise one or more of rebA, rebB, rebC, rebD, rebF, rebM stevioside, dulcoside or steviolbioside
  • the liquid composition will comprise at least rebA and typically the most abundant steviol glycoside in the composition will be rebA.
  • the liquid composition comprises at least about 15% (dry matter), at least about 20% (dry matter), at least about 25% (dry matter) or at least about 30% (dry matter) of steviol glycoside or more.
  • the steviol glycoside content may be entirely composed of rebA.
  • the pH of the liquid composition may be from about 3 to about 10.
  • the heating may be carried out in the presence of any suitable substance which inhibits nucleation and/or growth of steviol glycoside crystals; and/or in the presence of a substance which enables conversion of at least part of the steviol glycoside in the heating step into a substance which inhibits nucleation and/or growth of steviol glycoside crystals. That is to say, the heating is carried out in the presence of a substance which either itself interferes with the crystallization of the steviol glycoside or acts so as to convert a part of the steviol glycoside during the heating step into such a substance.
  • the substance may enable conversion of at least part of rebA to rebB during the heating step.
  • the liquid composition may comprise an acid. That is to say, the heating step of the process of the invention may be carried out in the presence of an acid. Any acid acceptable in the preparation of food products, such as citric acid, phosphoric, lactic acid, malic acid or acetic acid may be used.
  • the liquid composition may comprise a base. That is to say, the heating step of the process of the invention may be carried out in the presence of a base. Any base acceptable in the preparation of food products, such as NaOH may be used.
  • the liquid composition may a polyol, such as glycerol.
  • the liquid composition may comprise a polymeric substance. That is to say, the heating step of the process of the invention may be carried out in the presence of a polymeric substance.
  • Suitable examples of polymeric substances are polysaccharides or polysaccharide derivatives, such as alginate and carboxymethylcellulose or proteins, such as mannoproteins.
  • any of the aforementioned substances may be a substance which inhibits nucleation and/or growth of steviol glycoside crystals; and/or which enables conversion of at least part of the steviol glycoside in the heating step into a substance which inhibits nucleation and/or growth of steviol glycoside crystals. That is to say, any of the aforementioned substances may be one which interferes with the crystallization of the steviol glycoside or acts so as to convert a part of the steviol glycoside during the heating step into such a substance.
  • the substance may enable conversion of at least part of rebA to rebB during the heating step.
  • the liquid composition is heated.
  • the liquid composition may be processed by high shear mixing prior to heating.
  • the heating may be carried out at from about 60°C to about 100°C, such as at least about 60°C, at least about 70°C, at least about 80°C, at least about 90°C, at least about 95°C or at about 100°C.
  • the liquid composition may be heated for at least about 1 minute, at least about 5 minutes, at least about 10 minutes or more.
  • the heating may be carried out for at least about 30 minutes, at least about 60 minutes or at least about 210 minutes.
  • the liquid composition may be heated for at least about 1 minute to at least about 210 minutes, for example from about 30 minutes to about 200 minutes.
  • the liquid composition may be heated for: at least about 1 minute to at least about 210 minutes at about 60°C to about 100°C, such as at least about 60°C, at least about 70°C, at least about 80°C, at least about 90°C, at least about 95°C or at about 100°C,
  • the process of the invention allows a stable (as defined above) sweetener composition to be prepared.
  • the sweetener composition is stable for at least about 6 days, at least about 9 days, at least about 14 days, at least about 20 days, at least one month, at least about six months, at least about eight months, at least about 10 months, at least about one year or longer.
  • the invention thus provides a sweetener composition
  • a sweetener composition comprising at least one steviol glycoside which is a liquid and which is stable for at least about 6 days, at least about 9 days, at least about 14 days, at least about 20 days, at least one month, at least about six months, at least about eight months, at least about 10 months, at least about one year or longer.
  • the heating in the process and use of the invention may be defined in terms of any combination of temperature and time as mentioned herein.
  • the sweetener composition of the invention may be one obtainable by a process according to the invention.
  • the invention further provides a method for the preparation of a beverage or a foodstuff which method comprises incorporating a sweetener composition according to the invention, for example a sweetener composition obtainable by a process according to the invention during preparation of the said beverage or foodstuff.
  • the invention also provides a beverage or foodstuff comprising a sweetener composition of the invention, for example a sweetener composition obtainable by a process according to the invention.
  • the invention also provides the use of a heating step as defined herein in the preparation of a sweetener composition comprising at least one steviol glycoside, said heating step comprising heating a liquid composition comprising at least one steviol glycoside, for example to at least about 90°C for at least about 15 minutes.
  • the sweetener composition according to the present invention may be used in any application known for such sweetener compositions.
  • they may for instance be used as a sweetener, for example in a foodstuff or a beverage.
  • the sweetener composition may be formulated in soft drinks, as a chewing gum, dairy product such as yoghurt (eg. plain yoghurt), cake, cereal or cereal-based food, nutraceutical, pharmaceutical, edible gel, confectionery product, cosmetic, toothpastes or other oral cavity composition, etc.
  • the sweetener composition can be used as a sweetener not only for drinks, foodstuffs, and other products dedicated for human consumption, but also in animal feeds with improved characteristics.
  • the invention provides, inter alia, a foodstuff, feed or beverage which comprises a sweetener composition of the invention or a sweetener composition prepared according to a process of the invention.
  • the sweetener composition obtained in this invention is used in liquid forms. It can be added before or after heat treatment of food products. The amount of the sweetener depends on the purpose of usage. It can be added alone or in the combination with other compounds.
  • the sweetener composition produced according to the method of the invention may be blended with one or more further non-calorific or calorific sweeteners. Such blending may be used to improve flavour or temporal profile or stability.
  • a wide range of both non-calorific and calorific sweeteners may be suitable for blending with the sweetener composition.
  • non-calorific sweeteners such as mogroside, monatin, aspartame, acesulfame salts, cyclamate, sucralose, saccharin salts or erythritol.
  • Calorific sweeteners suitable for blending with the sweetener composition include sugar alcohols and carbohydrates such as sucrose, glucose, fructose and HFCS.
  • Sweet tasting amino acids such as glycine, alanine or serine may also be used.
  • the sweetener composition can be used in the combination with a sweetener suppressor, such as a natural sweetener suppressor. It may be combined with an umami taste enhancer, such as an amino acid or a salt thereof.
  • the sweetener composition can be combined with a polyol or sugar alcohol, a carbohydrate, a physiologically active substance or functional ingredient (for example a carotenoid, dietary fiber, fatty acid, saponin, antioxidant, nutraceutical, flavonoid, isothiocyanate, phenol, plant sterol or stanol (phytosterols and phytostanols), a polyols, a prebiotic, a probiotic, a phytoestrogen, soy protein, sulfides/thiols, amino acids, a protein, a vitamin, a mineral, and/or a substance classified based on a health benefits, such as cardiovascular, cholesterol-reducing or anti-inflammatory.
  • a physiologically active substance or functional ingredient for example a carotenoid, dietary fiber, fatty acid, saponin, antioxidant, nutraceutical, flavonoid, isothiocyanate, phenol, plant sterol or stanol (phytosterols and phytostanol
  • a sweetener composition according to the invention may include a flavoring agent, an aroma component, a nucleotide, an organic acid, an organic acid salt, an inorganic acid, a bitter compound, a protein or protein hydrolyzate, a surfactant, a flavonoid, an astringent compound, a vitamin, a dietary fiber, an antioxidant, a fatty acid and/or a salt.
  • a sweetener composition of the invention may be applied as a high intensity sweetener to produce zero calorie, reduced calorie or diabetic beverages and food products with improved taste characteristics. Also it can be used in drinks, foodstuffs, pharmaceuticals, and other products in which sugar cannot be used.
  • the examples of products where the sweetener composition of the invention can be used as a sweetening compound can be as alcoholic beverages such as vodka, wine, beer, liquor, sake, etc; natural juices, refreshing drinks, carbonated soft drinks, diet drinks, zero calorie drinks, reduced calorie drinks and foods, yogurt drinks, instant juices, instant coffee, powdered types of instant beverages, canned products, syrups, fermented soybean paste, soy sauce, vinegar, dressings, mayonnaise, ketchups, curry, soup, instant bouillon, powdered soy sauce, powdered vinegar, types of biscuits, rice biscuit, crackers, bread, chocolates, caramel, candy, chewing gum, jelly, pudding, preserved fruits and vegetables, fresh cream, jam, marmalade, flower paste, powdered milk, ice cream, sorbet, vegetables and fruits packed in bottles, canned and boiled beans, meat and foods boiled in sweetened sauce, agricultural vegetable food products, seafood, ham, sausage, fish ham, fish sausage, fish paste, deep fried fish products, dried seafood products
  • the sweetened composition comprises a beverage, non-limiting examples of which include non-carbonated and carbonated beverages such as colas, ginger ales, root beers, ciders, fruit-flavored soft drinks (e.g., citrus-flavored soft drinks such as lemon-lime or orange), powdered soft drinks, and the like; fruit juices originating in fruits or vegetables, fruit juices including squeezed juices or the like, fruit juices containing fruit particles, fruit beverages, fruit juice beverages, beverages containing fruit juices, beverages with fruit flavorings, vegetable juices, juices containing vegetables, and mixed juices containing fruits and vegetables; sport drinks, energy drinks, near water and the like drinks (e.g., water with natural or synthetic flavorants); tea type or favorite type beverages such as coffee, cocoa, black tea, green tea, oolong tea and the like; beverages containing milk components such as milk beverages, coffee containing milk components, cafe au lait, milk tea, fruit milk beverages, drinkable yogurt, lactic acid bacteria beverages or the like; and dairy products.
  • the amount of sweetener present in a sweetened composition varies widely depending on the particular type of sweetened composition and its desired sweetness. Those of ordinary skill in the art can readily discern the appropriate amount of sweetener to put in the sweetened composition.
  • the amount of the sweetener composition of the invention use depends on the purpose of usage and on the concentration of steviol glycoside(s) in the sweetener composition. It can be added alone or in the combination with other compounds.
  • compositions of the present invention which are made using the sweetener composition of the invention can be made by any method known to those skilled in the art that provides homogenous even or homogeneous mixtures of the ingredients. These methods include dry blending, spray drying, agglomeration, wet granulation, compaction, co-crystallization and the like.
  • a sweetener composition of the invention may be kept in an appropriate packing using appropriate packing material in any shape or form which is convenient to carry or dispense or store or transport the sweetener composition.
  • a sweetener composition of the invention may include functional ingredients, colorants or flavors.
  • Example 1 Stabilization of solutions of rebaudioside A
  • Table 3 HPLC analyses shows conversion of rebA into rebB at acidic conditions after 2 hours heat treatment at 90°C.
  • CMC Carboxymethylcellulose
  • mannoproteins (Claristar®, batch MANZL0827A)
  • Rebaudioside A 200 mg were weighed in each vial.
  • CMC stock solution or Claristar® solution was pipetted to obtain the concentrations given in Table 1.
  • These solutions were stored at 90 °C in a stove for 1 hour to ensure that all crystals are dissolved, and a homogeneous solution was obtained by thorough shaking (vortex) before and after the treatment with 90 °C.
  • Table 4 Composition of samples (%w/w dry matter) and delay of crystallization (days)
  • the stability of the treated solutions was determined at around 10 and around 12 months after preparation and at around 8 months in the case of the alginate and glycerol containing solutions.
  • the results are set out in Tables 5 and 6.
  • Table 5 Stability evaluation of 10 - 25% Stevia in citric, lactic and malic acid solutions 10 and 12 months after preparation
  • Table 6 Stability evaluation of rebaudioside A in alginate and glycerol solutions 8 months after preparation
  • Rebaudioside A solutions containing 10 - 25% dissolved in either 0.5 - 1 % acid citric, malic and lactic as prepared according the described procedure showed clear solutions after one year storage at room temperature.
  • Rebaudioside A solutions in combination with alginate and glycerol were stable for 8 months.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Dispersion Chemistry (AREA)
  • Seasonings (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Saccharide Compounds (AREA)

Abstract

La présente invention concerne un processus pour la préparation d'une composition d'édulcorant dont le procédé consiste à : - fournir une composition liquide comprenant au moins un glycoside de stéviol ; et - chauffer ladite composition liquide à au moins environ 90 °C pendant au moins environ 15 minutes, ledit chauffage étant mis en œuvre en présence : d'une substance qui inhibe la nucléation et/ou la croissance de cristaux de glycoside de stéviol ; et/ou en présence d'une substance qui permet la conversion d'au moins une partie du glycoside de stéviol lors de l'étape de chauffage en une substance qui inhibe la nucléation et/ou la croissance de cristaux de glycoside de stéviol, pour ainsi préparer une composition d'édulcorant. L'invention concerne également une composition d'édulcorant qui est un liquide comprenant au moins un glycoside de stéviol et qui est stable pendant au moins environ six jours.
EP14747918.2A 2013-07-31 2014-07-31 Compositions stables d'édulcorant Withdrawn EP3041371A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US201313956103A 2013-07-31 2013-07-31
PCT/EP2014/066535 WO2015014958A1 (fr) 2013-07-31 2014-07-31 Compositions stables d'édulcorant

Publications (1)

Publication Number Publication Date
EP3041371A1 true EP3041371A1 (fr) 2016-07-13

Family

ID=51292953

Family Applications (1)

Application Number Title Priority Date Filing Date
EP14747918.2A Withdrawn EP3041371A1 (fr) 2013-07-31 2014-07-31 Compositions stables d'édulcorant

Country Status (7)

Country Link
EP (1) EP3041371A1 (fr)
CN (1) CN105407739A (fr)
AU (1) AU2014298419A1 (fr)
BR (1) BR112016002106A2 (fr)
CA (1) CA2915103A1 (fr)
MX (1) MX2016000968A (fr)
WO (1) WO2015014958A1 (fr)

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US11805797B2 (en) 2014-02-21 2023-11-07 James and Carol May Family, LLLP Edible sweetened substances
US10772346B2 (en) 2014-02-21 2020-09-15 James and Carol May Family, LLLP Compositions and methods for the solubilization of stevia glycosides
US10264811B2 (en) 2014-05-19 2019-04-23 Epc Natural Products Co., Ltd. Stevia sweetener with improved solubility
WO2017031301A1 (fr) * 2015-08-18 2017-02-23 Purecircle Usa Inc. Solutions de glycoside de stéviol
CN105646616B (zh) * 2016-03-24 2019-08-06 诸城市浩天药业有限公司 甜菊糖b苷晶型g、其制备方法、食品组合物及应用
ES2964345T3 (es) * 2016-08-04 2024-04-05 Pepsico Inc Composiciones edulcorantes
JP6887025B2 (ja) * 2018-08-17 2021-06-16 邦泰生物工程（深▲セン▼）有限公司 安定型ニコチンアミドリボシド組成物及びその調製方法

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US7964232B2 (en) * 2007-09-17 2011-06-21 Pepsico, Inc. Steviol glycoside isomers
US20140080923A1 (en) * 2011-05-09 2014-03-20 Stevinol Ltd. Stevia based sweetening composition
JP2013039079A (ja) * 2011-08-17 2013-02-28 Nippon Paper Industries Co Ltd ステビア抽出物の溶解方法
US10292412B2 (en) * 2012-02-15 2019-05-21 Kraft Foods Global Brands Llc High solubility natural sweetener compositions

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
None *
See also references of WO2015014958A1 *

Also Published As

Publication number Publication date
AU2014298419A1 (en) 2016-01-07
CN105407739A (zh) 2016-03-16
CA2915103A1 (fr) 2015-02-05
WO2015014958A1 (fr) 2015-02-05
BR112016002106A2 (pt) 2017-08-01
MX2016000968A (es) 2016-05-09

Similar Documents

Publication Publication Date Title
US11206857B2 (en) Stevia sweetener with improved solubility
WO2015014958A1 (fr) Compositions stables d'édulcorant
CN107404919B (zh) 甜味剂组合物及含有该组合物的食品
JP5259150B2 (ja) 機能性素材及び／又はエキス含有組成物
US11122824B2 (en) Stevia-containing beverage
KR20120065961A (ko) 고순도 레바우디오사이드 ｄ 및 적용
CN104640460A (zh) 掩味组合物、甜味剂组合物及包含其的可消耗产品组合物
JPWO2003007734A1 (ja) 呈味改良組成物及びその応用
CN103492403A (zh) 莱鲍迪甙b及其衍生物
CN104125780A (zh) 营养饮料
JP6084373B2 (ja) 高甘味度甘味料の味質改善剤
JP6345839B2 (ja) 甘味料組成物及びステビア抽出物の味質改善方法
JP2013252075A (ja) 高甘味度甘味料に起因する可食組成物の味質改善方法
CN102655766B (zh) 余味掩蔽
CN104939263A (zh) 营养饮料
US20160183575A1 (en) Stable sweetener compositions
JP2005168458A (ja) 水溶性飲食物およびその製造方法
JP2010246511A (ja) 甘味料組成物
JP2010279350A (ja) 高甘味度甘味料の味質改善方法
JP2001258502A (ja) 甘味料組成物、甘味付与方法およびその利用
JP2015163066A (ja) 高甘味度甘味料の味質改善剤及び味質改善方法
JP2004033226A (ja) 甘味料組成物、甘味付与方法およびその利用
JP2011024445A (ja) ステビア抽出物の味質改善剤及び味質改善方法
JP5318642B2 (ja) 高甘味度甘味料とモルトエキスを含有する甘味料組成物
CN112533489A (zh) 具有特定粒径分布的甜菊糖苷聚集体

Legal Events

Date Code Title Description
PUAI Public reference made under article 153(3) epc to a published international application that has entered the european phase

Free format text: ORIGINAL CODE: 0009012

17P Request for examination filed

Effective date: 20160204

AK Designated contracting states

Kind code of ref document: A1

Designated state(s): AL AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HR HU IE IS IT LI LT LU LV MC MK MT NL NO PL PT RO RS SE SI SK SM TR

AX Request for extension of the european patent

Extension state: BA ME

DAX Request for extension of the european patent (deleted)
STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: REQUEST FOR EXAMINATION WAS MADE

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: EXAMINATION IS IN PROGRESS

17Q First examination report despatched

Effective date: 20180712

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: THE APPLICATION IS DEEMED TO BE WITHDRAWN

18D Application deemed to be withdrawn

Effective date: 20181123