EP3813546A1 - Compositions of steviol glycosides and/or multiglycosylated derivatives thereof - Google Patents
Compositions of steviol glycosides and/or multiglycosylated derivatives thereofInfo
- Publication number
- EP3813546A1 EP3813546A1 EP19800867.4A EP19800867A EP3813546A1 EP 3813546 A1 EP3813546 A1 EP 3813546A1 EP 19800867 A EP19800867 A EP 19800867A EP 3813546 A1 EP3813546 A1 EP 3813546A1
- Authority
- EP
- European Patent Office
- Prior art keywords
- gsg
- reb
- group
- composition
- rebaudioside
- 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- Withdrawn
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 540
- 235000019202 steviosides Nutrition 0.000 title claims abstract description 232
- 239000004383 Steviol glycoside Substances 0.000 title claims abstract description 175
- 229930182488 steviol glycoside Natural products 0.000 title claims abstract description 174
- 235000019411 steviol glycoside Nutrition 0.000 title claims abstract description 173
- 150000008144 steviol glycosides Chemical group 0.000 title claims abstract description 171
- 239000000796 flavoring agent Substances 0.000 claims abstract description 37
- 235000019634 flavors Nutrition 0.000 claims abstract description 23
- 238000000034 method Methods 0.000 claims abstract description 23
- 235000019640 taste Nutrition 0.000 claims abstract description 20
- 230000002708 enhancing effect Effects 0.000 claims abstract description 3
- 229930188195 rebaudioside Natural products 0.000 claims description 110
- 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 85
- 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 78
- 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 69
- 235000019203 rebaudioside A Nutrition 0.000 claims description 69
- 229940013618 stevioside Drugs 0.000 claims description 64
- -1 Related SG#3 Natural products 0.000 claims description 60
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims description 59
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims description 59
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 42
- 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 description 36
- 239000000284 extract Substances 0.000 claims description 36
- 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 description 36
- 229910001868 water Inorganic materials 0.000 claims description 35
- 229920001353 Dextrin Polymers 0.000 claims description 31
- 239000004375 Dextrin Substances 0.000 claims description 29
- 235000019425 dextrin Nutrition 0.000 claims description 29
- 229930186291 Dulcoside Natural products 0.000 claims description 28
- OMHUCGDTACNQEX-OSHKXICASA-N Steviolbioside Natural products 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 claims description 20
- GSGVXNMGMKBGQU-PHESRWQRSA-N rebaudioside M Chemical compound C[C@@]12CCC[C@](C)([C@H]1CC[C@@]13CC(=C)[C@@](C1)(CC[C@@H]23)O[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O[C@@H]2O[C@H](CO)[C@@H](O)[C@H](O)[C@H]2O)[C@H]1O[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O)C(=O)O[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O[C@@H]2O[C@H](CO)[C@@H](O)[C@H](O)[C@H]2O)[C@H]1O[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O GSGVXNMGMKBGQU-PHESRWQRSA-N 0.000 claims description 19
- SHZGCJCMOBCMKK-UHFFFAOYSA-N 6-methyloxane-2,3,4,5-tetrol Chemical group CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 claims description 18
- 239000000463 material Substances 0.000 claims description 18
- CANAPGLEBDTCAF-NTIPNFSCSA-N Dulcoside A 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@]23C(C[C@]4(C2)[C@H]([C@@]2(C)[C@@H]([C@](CCC2)(C)C(=O)O[C@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)CC4)CC3)=C)O[C@H](CO)[C@@H](O)[C@@H]1O CANAPGLEBDTCAF-NTIPNFSCSA-N 0.000 claims description 14
- CANAPGLEBDTCAF-QHSHOEHESA-N Dulcoside A Natural products C[C@@H]1O[C@H](O[C@@H]2[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]2O[C@]34CC[C@H]5[C@]6(C)CCC[C@](C)([C@H]6CC[C@@]5(CC3=C)C4)C(=O)O[C@@H]7O[C@H](CO)[C@@H](O)[C@H](O)[C@H]7O)[C@H](O)[C@H](O)[C@H]1O CANAPGLEBDTCAF-QHSHOEHESA-N 0.000 claims description 14
- SHZGCJCMOBCMKK-JFNONXLTSA-N L-rhamnopyranose Chemical group C[C@@H]1OC(O)[C@H](O)[C@H](O)[C@H]1O SHZGCJCMOBCMKK-JFNONXLTSA-N 0.000 claims description 11
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 claims description 11
- 229930182470 glycoside Natural products 0.000 claims description 11
- 238000006206 glycosylation reaction Methods 0.000 claims description 11
- 230000013595 glycosylation Effects 0.000 claims description 10
- 108090000790 Enzymes Proteins 0.000 claims description 9
- 102000004190 Enzymes Human genes 0.000 claims description 9
- 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 claims description 9
- 150000002338 glycosides Chemical class 0.000 claims description 9
- 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 claims description 9
- 239000011541 reaction mixture Substances 0.000 claims description 7
- 229910052796 boron Inorganic materials 0.000 claims description 5
- 229910052731 fluorine Inorganic materials 0.000 claims description 5
- 229910052770 Uranium Inorganic materials 0.000 claims description 4
- 125000000969 xylosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)CO1)* 0.000 claims description 4
- 125000000089 arabinosyl group Chemical group C1([C@@H](O)[C@H](O)[C@H](O)CO1)* 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 2
- 230000000415 inactivating effect Effects 0.000 claims description 2
- 239000008213 purified water Substances 0.000 claims description 2
- 230000035484 reaction time Effects 0.000 claims description 2
- 238000001223 reverse osmosis Methods 0.000 claims description 2
- 238000012546 transfer Methods 0.000 claims description 2
- JLPRGBMUVNVSKP-AHUXISJXSA-M chembl2368336 Chemical compound [Na+].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 JLPRGBMUVNVSKP-AHUXISJXSA-M 0.000 claims 6
- 108010025880 Cyclomaltodextrin glucanotransferase Proteins 0.000 claims 2
- 241000544066 Stevia Species 0.000 claims 1
- 238000001694 spray drying Methods 0.000 claims 1
- 235000003599 food sweetener Nutrition 0.000 description 108
- 239000003765 sweetening agent Substances 0.000 description 108
- 235000002639 sodium chloride Nutrition 0.000 description 76
- 150000003839 salts Chemical class 0.000 description 61
- 239000001512 FEMA 4601 Substances 0.000 description 42
- 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 description 42
- 235000013339 cereals Nutrition 0.000 description 37
- 229940024606 amino acid Drugs 0.000 description 34
- 239000002585 base Substances 0.000 description 34
- 239000003921 oil Substances 0.000 description 34
- 235000019198 oils Nutrition 0.000 description 34
- 235000013361 beverage Nutrition 0.000 description 33
- 150000001413 amino acids Chemical class 0.000 description 29
- 239000000047 product Substances 0.000 description 29
- 235000009508 confectionery Nutrition 0.000 description 28
- 235000013305 food Nutrition 0.000 description 27
- 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 25
- 150000001875 compounds Chemical class 0.000 description 25
- 229920002472 Starch Polymers 0.000 description 24
- 239000000654 additive Substances 0.000 description 24
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 24
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 24
- 229930006000 Sucrose Natural products 0.000 description 23
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- 229960004793 sucrose Drugs 0.000 description 23
- 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 description 22
- 235000001014 amino acid Nutrition 0.000 description 22
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 22
- 239000012467 final product Substances 0.000 description 22
- 235000013312 flour Nutrition 0.000 description 22
- 239000005720 sucrose Substances 0.000 description 22
- 235000000346 sugar Nutrition 0.000 description 22
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 21
- 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 21
- 229940112822 chewing gum Drugs 0.000 description 21
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- 239000003925 fat Substances 0.000 description 21
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- 239000008103 glucose Substances 0.000 description 21
- 229960001031 glucose Drugs 0.000 description 21
- 235000020357 syrup Nutrition 0.000 description 21
- 239000006188 syrup Substances 0.000 description 21
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 20
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 20
- 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 20
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 19
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- 239000004615 ingredient Substances 0.000 description 19
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- 239000003795 chemical substances by application Substances 0.000 description 17
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- FJHBOVDFOQMZRV-XQIHNALSSA-N xanthophyll Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C=C(C)C(O)CC2(C)C FJHBOVDFOQMZRV-XQIHNALSSA-N 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
- 235000010930 zeaxanthin Nutrition 0.000 description 1
- 239000001775 zeaxanthin Substances 0.000 description 1
- 229940043269 zeaxanthin Drugs 0.000 description 1
- 229940093612 zein Drugs 0.000 description 1
- 239000005019 zein Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
- 150000008501 α-D-glucopyranosides Chemical group 0.000 description 1
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 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
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G4/00—Chewing gum
- A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
- A23G4/068—Chewing gum characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- 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
- A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
- A24B—MANUFACTURE OR PREPARATION OF TOBACCO FOR SMOKING OR CHEWING; TOBACCO; SNUFF
- A24B13/00—Tobacco for pipes, for cigars, e.g. cigar inserts, or for cigarettes; Chewing tobacco; Snuff
-
- A—HUMAN NECESSITIES
- A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
- A24B—MANUFACTURE OR PREPARATION OF TOBACCO FOR SMOKING OR CHEWING; TOBACCO; SNUFF
- A24B15/00—Chemical features or treatment of tobacco; Tobacco substitutes, e.g. in liquid form
- A24B15/10—Chemical features of tobacco products or tobacco substitutes
- A24B15/12—Chemical features of tobacco products or tobacco substitutes of reconstituted tobacco
-
- A—HUMAN NECESSITIES
- A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
- A24B—MANUFACTURE OR PREPARATION OF TOBACCO FOR SMOKING OR CHEWING; TOBACCO; SNUFF
- A24B15/00—Chemical features or treatment of tobacco; Tobacco substitutes, e.g. in liquid form
- A24B15/18—Treatment of tobacco products or tobacco substitutes
- A24B15/28—Treatment of tobacco products or tobacco substitutes by chemical substances
- A24B15/30—Treatment of tobacco products or tobacco substitutes by chemical substances by organic substances
- A24B15/302—Treatment of tobacco products or tobacco substitutes by chemical substances by organic substances by natural substances obtained from animals or plants
- A24B15/303—Plant extracts other than tobacco
-
- 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
Definitions
- the present application generally relates to sweetening and flavoring compositions and, in particular, to sweetening and flavoring compositions comprising steviol glycosides and/or multiglycosylated steviol glycosides.
- SGs Steviol glycosides
- ST stevioside
- RA rebaudioside A
- RC rebaudioside C
- RD rebaudioside D
- SGs generally have poor solubility.
- taste of some SGs, such as RA also needs improvement. Therefore, there exists a need in the food and beverage industry for SG compositions with improved solubilities and improved taste profiles.
- composition of the present application comprises one or more steviol glycosides (SGs).
- SGs steviol glycosides
- composition of the present application comprises one or more glycosylated steviol glycosides (GSGs).
- GSGs glycosylated steviol glycosides
- composition of the present application comprises one or more SGs and one or more GSGs.
- the one or more SGs are selected from Table A or Table B.
- the one or more SGs comprise at least one SG selected from the group consisting of Related SG#l, SG-4, iso-steviolbioside, Related SG#3, rebaudioside Rl, stevioside F, SG-Unkl, dulcoside B, SG-3, iso-rebaudioside B, iso-stevioside, rebaudioside KA, SG-13, stevioside B, rebaudioside R, SG-Unk2, SG-Unk3, rebaudioside F3, rebaudioside F2, rebaudioside C2, stevioside E, stevioside E2, SG-10, rebaudioside Ll, SG-2, rebaudioside A3, iso-rebaudioside A2, rebaudioside A2, rebaudioside E, rebaudioside Hl, Related SG#2, Related
- the one or more SGs are provided as a Stevia extract selected from the group consisting of RA20, RA40, RA50, RA60, RA80, RA 90, RA95, RA97, RA98, RA99, RA99.5, RB8, RB10, RB15, RC15, RD6 and combinations thereof.
- the one or more SGs may conform to at least one SG-group selected from the group consisting of SG-1G, SG- 2G, SG-3G, SG-4G, SG-5G, SG-6G, SG-1G1R, SG-2G1R, SG-3G1R, SG-4G1R, SG-5G1R, SG-6G1R, SG-1G1X, SG-2G1X, SG-3G1X, SG-4G1X, SG-5G1X, and combinations thereof.
- the one or more SGs comprise at least one SG having a molecular weight less than equal to or less than 965 daltons or equal to or less than 804 daltons.
- the one or more SGs comprise at least one SG having a molecular weight greater than 804 daltons; greater than 965 daltons; equal to or greater than 1127 daltons; or equal to or greater than 1259 daltons.
- the one or more SGs are present in the composition in a total amount of 0.1-99.5 wt% of the composition. In certain embodiments, the one or more SGs comprise less than 25% of the composition by weight, between 10-25% of the composition by weight, or between 14-16% of the composition by weight.
- the one or more GSGs comprise at least one GSG representing a further glycosylation product of an SG from Table A or Table B. In some embodiments, the one or more GSGs comprise at least one GSG representing a further glycosylation product of an SG selected from the group consisting of Related SG#l, SG-4, iso-steviolbioside, Related SG#3, rebaudioside Rl, stevioside F, SG-Unkl, dulcoside B, SG-3, iso-rebaudioside B, iso-stevioside, rebaudioside KA, SG-13, stevioside B, rebaudioside R, SG-Unk2, SG-Unk3, rebaudioside F3, rebaudioside F2, rebaudioside C2, stevioside E, stevioside E2, SG-10, rebaudioside Ll, SG-2, rebaudioside A3, iso-rebaudioside
- the one or more GSGs comprise one or more additional glucose moieties and are selected from the group consisting of: GSG-1G-1, GSG-1G-2, GSG-1G-3, GSG-1G-4, GSG-1G-5, GSG-2G-1, GSG-2G-2, GSG-2G-3, GSG-2G-4, GSG-3G-1, GSG-3G- 2, GSG-3G-3, GSG-4G-1, GSG-4G-2, GSG-5G-1, and combinations thereof.
- the one or more GSGs comprise one or more additional glucose moieties and are selected from the group consisting of: GSG-3G-2, GSG-3G-3, GSG-3G-4, GSG-3G-7, GSG-3G-8, GSG-4G-1, GSG-4G-2, GSG-4G-3, GSG-4G-7, GSG-5G-1, GSG-5G- 2, GSG-5G-3, GSG-5G-4, GSG-5G-5, GSG-6G-3, and combinations thereof.
- the one or more GSGs comprise one or more rhamnose moieties, one or more deoxyhexose moieties, or a combination thereof.
- the one or more GSGs are selected from the group consisting of: GSG-1G1R-1, GSG-1G1R-2, GSG-2G1R-1, GSG-1G1R-3, GSG-2G1R-2, GSG- 3G1R-1, GSG-1G1R-4, GSG-2G1R-3, GSG-3G1R-2, GSG-4G-1R-1, GSG-1G1R-5-1, GSG- 2G1R-4, GSG-3GlR-3a, GSG-3GlR-3b, GSG-4G1R-2, GSG-5G1R-1, and combinations thereof.
- the one or more GSGs are selected from the group consisting of: GSG-3GlR-3a, GSG-3GlR-3b, GSG-4G1R-2, GSG-4G1R-3, GSG-4G1R-4, GSG-4G1R-6, GSG-5G1R-4, GSG-6GlR-la, GSG-6GlR-lb, GSG-6G1R-2, and combinations thereof.
- the one or more GSGs comprise one or more xylose moieties, arabinose moieties, or a combination thereof.
- the one or more GSGs are selected from the group consisting of: GSG-1G1X-1, GSG-1G1X-2, GSG-1G1X-3, GSG-1G1X-4, GSG-2G1X-1, GSG- 2G1X-2, GSG-2G1X-3, GSG-3G1X-1, GSG-3G1X-2, GSG-4G1X-1, and combinations thereof.
- the one or more GSGs are selected from the group consisting of: GSG-3G1X-4, GSG-3G1X-5, GSG-4G1X-1, GSG-4G1X-2, GSG-4G1X-3, GSG- 4G1X-4, and combinations thereof.
- At least one of the one or more GSGs has a molecular weight less than equal to or less than 1128 daltons; less than equal to or less than 966 daltons; or less than equal to or less than 804 daltons.
- At least one of the one or more GSGs has a molecular weight greater than 1128 daltons; equal to or greater than 1260 daltons; equal to or greater than 1422 daltons; equal to or greater than 1746 daltons; or equal to or greater than 1922 daltons.
- the one or more GSGs may be present in the composition in a total amount of 0.1-99.5 % of the composition by weight. In some embodiments, the one or more GSGs comprise are 50- 70% of the composition by weight or 55-65% of the composition by weight.
- the composition may further comprise one or more dextrins.
- the dextrins are selected from the group consisting of tapioca dextrin, potato dextrin, com dextrin, yellow dextrin, white dextrin and borax dextrin.
- the dextrin is a cyclodextrin or maltodextrin.
- the composition further comprises thaumatin.
- the composition may further comprise one or more salts.
- the salts comprise one or more steviol glycoside salts.
- the one or more steviol glycoside salts comprise a salt of steviolbioside. In other embodiments, the one or more steviol glycoside salts comprise a sodium salt of RB. In other embodiments, the one or more salts comprise NaCl and/or KC1.
- the composition may further comprise one or more non-steviol glycoside sweeteners.
- the non-steviol glycoside sweeteners comprise one or more sweeteners selected from the group consisting of cyclamates and salts thereof, sucralose, aspartame, saccharin and salts thereof, xylitol, acesulfame-K, neotame, N- [N- [3 -(3 -hydroxy -4- methoxyphenyl) propyl] -alpha-aspartyl]-L-phenylalanine l-methyl ester (ANS9801), glycyrrhizin, thaumatin, monellin, and combinations thereof.
- the non-steviol glycoside sweeteners comprise one or more carbohydrate sweeteners and/or one or more non-carbohydrate sweeteners. In some embodiments,
- the composition comprises one or more carbohydrate sweeteners selected from the group consisting of sucrose, glyceraldehyde, dihydroxy acetone, erythrose, threose, erythrulose, arabinose, lyxose, ribose, xylose, ribulose, xylulose, allose, altrose, galactose, glucose, gulose, idose, mannose, talose, fructose, psicose, sorbose, tagatose, mannoheptulose, sedoheltulose, octolose, fucose, rhamnose, arabinose, turanose, sialose and combinations thereof.
- carbohydrate sweeteners selected from the group consisting of sucrose, glyceraldehyde, dihydroxy acetone, erythrose, threose, erythrulose, arabinose, lyxo
- the composition comprises one or more non-steviol glycoside sweeteners, wherein the one or more non-steviol glycoside sweeteners comprise a proteinaceous sweetener, such as thaumatin.
- an SG composition comprises 25-35 wt% Reb-A, 0.4-4 wt% Reb-B, 5-15 wt% Reb-C, 1-10 wt% Reb-D, 2-5 wt% Reb-F, 1-5 wt% Reb-K, and 20-40 wt% Stevioside.
- the SG composition further comprises at least 20, at least 21, at least 22, at least 23 or at least 24 members selected from the group consisting of 1-5 wt% Rubusoside, 1-3 wt% Dulcoside A, 0.01-3 wt% steviolbioside, 0.2-1.5 wt% Dulcoside B, 00.01-2 wt% Reb-O, 0.01-2 wt % Reb-S, 0.01-1.2 wt % Reb-T, 0.01-0.8 wt% Reb-R, 0.01-0.7 wt% Reb-J, 0.01-0.7 wt% Reb-W, 0.01-0.7 wt% Reb-V, 0.01-0.6 wt% Reb-V2, 0.01-0.5 wt% Reb-G, 0.01-0.5 wt% Reb-H, 0.01-0.5 wt% Reb-K2, 0.01-0.5 wt% Reb-U2, 0.01-0.5 % Reb-I, 0.01-0.5 wt% Rel
- an SG-B composition comprises 45-55 wt% Reb-A, 20-40 wt% Stevioside, 2-6 wt% Reb-C, 0.5-3 wt% Reb-B, and 0.5-3 wt% Reb-D.
- the SG-B composition further comprises one or more members selected from the group consisting of 0.1-3 wt% Related SG#5, 0.05-1.5 wt% Reb-Rl, 0.0.05-1.5 wt% Reb-K2, 0.05-1.5 wt% Reb- E, 0.01-1 wt% Dulcoside A, 0.01-1 wt% Dulcoside B, 0.01-1 wt% Rubusoside, and
- the SG-B composition further comprises one or more members selected from the group consisting of 0.01-1 wt% Steviolbioside, 0.01-1 wt% Iso-steviolbioside, 0.01-1 wt% Stevioside-B, 0.01-1 wt% Related SG#3, 0.01-1 wt% Related SG#2, 0.01-1 wt% Reb-G, 0.01-1 wt% Reb-F, 0.01-1 wt% Reb-W, and combinations thereof.
- an SG-C composition comprises 35-45 wt% Reb-A, 10-25 wt% Stevioside, 4-12 wt% Reb-B, 4-12 wt% Dulcoside A, 0.5-4 wt% Reb-C, and 0.1-4 wt% Reb-O.
- the SG-C composition further comprises 0.3-3 wt% Rubusoside, 0.1-3 wt% Reb-D, 0.1-3 wt% Reb-G, 0.1-3 wt% Reb-I, 0.1-3 wt% Stevioside B, 0.1-3 wt% Related SG#3, 0.05-1.5 wt% Reb-E, 0.05-2 wt% Reb-R, 0.05-1 wt% Dulcoside B, 0.01-1 wt% Reb-N, 0.01-1 wt% Reb-Y, 0.01-1 wt% Steviolbioside, 0.01-1 wt% Dulcoside B, and combinations thereof.
- a GSG-A composition comprises
- SG-3G group members selected from the group consisting of: 1-10 wt% GSG- 3G-2, 2-6 wt% GSG-3G-3, 0.5-3 wt% GSG-3G-4, 0.2-5 wt% GSG-3G-7, and 1-6 wt% GSG- 3G-8;
- SG-4G group members selected from the group consisting of: 5-15 wt% GSG- 4G-1, 1-2 wt% GSG-4G-2, 0.5-2.5 wt% GSG-4G-3, and 2-10 wt% GSG-4G-7;
- SG-5G group members selected from the group consisting of: 0.1-0.5 wt% GSG-5G-1, 0.05-0.5 wt% GSG-5G-2, 0.5-3 wt% GSG-5G-3, 0.05-0.5 wt% GSG-5G-4, and 0.2- 4 wt% GSG-5G-5;
- SG-4G1R group members selected from the group consisting of: 0.3-1.5 wt% GSG-4G1R-2, 0.05-1 wt% GSG-4G1R-3, 1-5 wt% GSG-4G1R-4, and 0.5-10 wt% GSG-4G1R- 6;
- a GSG-B composition comprises (a) one or more SG-3G group members selected from the group consisting of: 2-10 wt% GSG-3G-2, 2-6 wt% GSG-3G-3, 0.5- 2 wt% GSG-3G-4, 0.2-3 wt% GSG-3G-7, and 1-4 wt% GSG-3G-8;
- SG-4G group members selected from the group consisting of: 5-12 wt% GSG- 4G-1, 0.3-1.5 wt% GSG-4G-2, 0.5-1.5 wt% GSG-4G-3, and 2.5-6 wt% GSG-4G-7;
- SG-5G group members selected from the group consisting of: 0.2-0.4 wt% GSG-5G-1, 0.05-0.4 wt% GSG-5G-2, 0.75-2 wt% GSG-5G-3, 0.05-0.3 wt% GSG-5G-4, and 0.4-4 wt% GSG-5G-5;
- SG-4G1R group members selected from the group consisting of: 0.3-1 wt% GSG-4G1R-2, 0.05-0.75 wt% GSG-4G1R-3, 1-4 wt% GSG-4G1R-4, and 0.5-6.5 wt% GSG- 4G1R-6;
- the GSG-B composition further comprises Reb-D, Reb-M or both, wherein the content of Reb-D, Reb-M or both is present in the composition in a range from 1 wt% to 99 wt%.
- the GSG-B composition further comprises at least 4, 5, 6 or 7 unreacted steviol glycosides selected from the group consisting of: 1.5-12.5 wt% Reb-A, 0.2-1.5 wt% Reb-B, 0.5-4 wt% Reb-C, 0.3-1 wt% Reb-D, 0.1-2.5 wt% Reb-F, 0.05-2.5 wt%
- a GSG-C composition comprises:
- SG-3G group members selected from the group consisting of: 3-6 wt% GSG- 3G-2, 1.5-3.5 wt% GSG-3G-3, 1-3 wt% GSG-3G-4, 2-5 wt% GSG-3G-7, and 2-5 wt% GSG- 3G-8;
- the GSG-C composition further comprises at least 4, 5, 6 or 7 unreacted steviol glycosides selected from the group consisting of: 0.5-2.5 wt% Reb-A, 0.2-1 wt% Reb-B, 0.2-0.8 wt% Reb-C, 0.2-0.6 wt% Reb-D, 0.05-0.25 wt% Reb-F, 0.05-0.6 wt% Rubusoside, and 0.05-2 wt% Stevioside.
- a GSG-D composition comprises:
- SG-3G group members selected from the group consisting of: 5-15 wt% GSG- 3G-2, 1-6 wt% GSG-3G-3, 0.5-3.5 wt% GSG-3G-4, 0.5-3.5 wt% GSG-3G-7, and 1.5-6 wt% GSG-3G-8;
- one or more SG-4G group members selected from the group consisting of: 10-18 wt% GSG-4G-1, 0.5-3.5 wt% GSG-4G-2, 0.5-3.5 wt% GSG-4G-3, and 2-6 wt% GSG-4G-7;
- SG-5G group members selected from the group consisting of: 0.15-1.5 wt% GSG- 5G-1, 0.05-1 wt% GSG-5G-2, 0.5-3.5 wt% GSG-5G-3, 0.05-0.35 wt% GSG-5G-4, and 0.1-1.5 wt% GSG-5G-5;
- the GSG-D composition further comprises at least 4, 5, 6 or 7 unreacted steviol glycosides selected from the group consisting of: 1-6 wt% Reb-A, 0.2-2 wt% Reb-B, 0.5-3.5 wt% Reb-C, 0.1-1.5 wt% Reb-D, 0.05-2 wt% Reb-F, 0.05-1 wt% Rubusoside, and 0.05-3.5 wt% Stevioside.
- the GSG-D composition comprises at least 4, 5, 6 or 7 unreacted steviol glycosides selected from the group consisting of: 3-10 wt% Reb-A, 0.05-2 wt% Reb-C, 0.05-2 wt% Reb-D, 0.05-1.5 wt% Reb-G, 0.05-0.5 wt% Reb-O, 0.05-0.5 wt% Rubusoside, and 0.05-4 wt% Stevioside.
- a GSG-E composition comprises:
- SG-3G group members selected from the group consisting of: 1-5 wt% GSG- 3G-2, 1-5 wt% GSG-3G-3, 0.5-3 wt% GSG-3G-4, 0.5-4 wt% GSG-3G-7, and 2-6 wt% GSG- 3G-8;
- SG-4G group members selected from the group consisting of: 5-12 wt% GSG- 4G-1, 0.2-3 wt% GSG-4G-2, 0.2-3 wt% GSG-4G3, and 2-6 wt% GSG-4G-7;
- one or more SG-5G group members selected from the group consisting of: 0.05-1.5 wt% GSG-5G-1, 0.05- 1.5 wt% GSG-5G-2, 0.1-3 wt% GSG-5G-3, 0.01-0.4 wt% GSG-5G-4, and 0.5-4 wt% GSG-5G-
- the GSG-E composition further comprises Reb-D, Reb-M or both, wherein the content of Reb-D, Reb-M or both is present in the composition in a range from 1 wt% to 99 wt%.
- the GSG-E composition further comprises at least 4, 5, 6 or 7 unreacted steviol glycosides selected from the group consisting of: 6-12 wt% Reb-A, 0.1-1.5 wt% Reb-B, 0.5-3.5 wt% Reb-C, 0.1-1.5 wt% Reb-D, 0.8-3 wt% Reb-F, 0.5-2.5 wt% Rubusoside, and 2-6 wt% Stevioside.
- a GSG-F composition comprises: (a) one or more SG- 3G group members selected from the group consisting of: 1-4 wt% GSG-3G-2, 1-4 wt% GSG- 3G-3, 0.5-3 wt% GSG-3G-4, 0.5-3 wt% GSG-3G-7, and 0.5-3.5 wt% GSG-3G-8; (b) one or more SG-4G group members selected from the group consisting of: 3-8 wt% GSG-4G-1, 0.1-2 wt% GSG-4G-2, 0.1-2 wt% GSG-4G-3, and 1-4 wt% GSG-4G-7; (c) one or more SG-5G group members selected from the group consisting of: 0.05-1 wt% GSG-5G-1, 0.05-1 wt% GSG-5G-2, 0.3-3 wt% GSG-5G-3, 0.01-0.4 wt% GSG-5G-4, and 0.1-2 wt% GSG-5G-5G-5
- the GSG-F composition further comprises at least 4, 5, 6 or 7 unreacted steviol glycosides selected from the group consisting of: 15-25 wt% Reb-A, 0.05-1 wt% Reb-B, 1-3 wt% Reb-C, 0.1-1.5 wt% Reb-D, 0.8-3 wt% Reb-F, 0.3-2 wt% Rubusoside, and 6-12 wt% Stevioside.
- an orally consumable composition comprises one or more SGs and/or GSGs according to the present application.
- the orally consumable composition is a sweetener. In other embodiments, the orally consumable composition is a flavoring agent.
- a method for enhancing sweetness of an orally consumable composition comprises adding an effective amount of a sweetening composition to the orally consumable composition.
- a method for improving the taste profile or flavor of an orally consumable composition comprises adding an effective amount of a sweetening composition to the orally consumable composition.
- a method for preparing a GSG composition comprises the steps of: (a) dissolving a glucose-donor material in water to form a liquefied glucose-donor material; (b) adding a SG composition to liquefied glucose-donor material to obtain a reaction mixture; (c) adding an effective amount of an enzyme to the reaction mixture, wherein the enzyme catalyzes the transfer of glucose moieties from the glucose-donor molecule to SGs in the SG composition to the mixture; (d) incubating at a desired temperature for a desired length of reaction time to glycosylate SGs of the SG composition with glucose moieties present in the glucose-donor material; (e) inactivating the enzyme, (f) removing the enzyme from the reaction mixture; and (g) drying the resulting solution of GSGs, residual SGs and dextrins.
- the SG composition is a Stevia extract.
- the ratio of the glucose-donor molecule to SG composition is between 10:90 and 90: 10, between 20:80 and 80:20, between 30:70 and 70:30, or between 40:60 and 60:40 by weight.
- a method for increasing the sweetness of an orally consumable composition comprises the step of adding an effective amount of one or more SGs and/or one or more GSGs to an orally consumable composition.
- a method for increasing a taste or flavor of an orally consumable composition comprises the step of adding an effective amount of one or more SGs and/or one or more GSGs to the orally consumable composition.
- FIG. 1 is a graphical illustration showing sweetness plotted against the concentration of GSG-RA50.
- FIG. 2 is a graphical illustration showing the contribution of GSG-RA50 per ppm to SE.
- FIGS. 3-4 are graphical illustrations showing taste profiles of GSG-RA50/RA97 compositions.
- FIG. 5 is a graphical illustration showing sweetness plotted against the concentration of GSG-RA95.
- FIG. 6 is a graphical illustration showing the contribution of GSG-RA95 per ppm to SE.
- FIGS. 7-8 are graphical illustrations showing taste profiles of GSG-RA95/RA97 compositions.
- FIG. 9 is a graphical illustration showing the sweetness curve of GSG-RA50 and RA97.
- FIG. 10 is a graphical illustration showing the calculated and measured sweetness of GSG-RA50 per ppm in 350 ppm GSG-RA50 and RA97 compositions.
- FIG. 11 is a graphical illustration showing the calculated and measured sweetness of GSG-RA50 per ppm in 400 ppm GSG-RA50 and RA97 compositions.
- FIG. 12 is a graphical illustration showing the calculated and measured sweetness of GSG-RA50 per ppm in 450 ppm GSG-RA50 and RA97 compositions.
- FIG. 13 is a graphical illustration showing the sweetness curve of GSG-RA95 and RA97.
- FIG. 14 is a graphical illustration showing the calculated and measured sweetness of GSG-RA95 per ppm in 350 ppm GSG-RA95 and RA97 compositions.
- FIG. 15 is a graphical illustration showing the calculated and measured sweetness of GSG-RA95 per ppm in 400 ppm GSG-RA95 and RA97 compositions.
- FIG. 16 is a graphical illustration showing the calculated and measured sweetness of GSG-RA95 per ppm in 450 ppm GSG-RA95 and RA97 compositions.
- FIG. 17 is an optimized HPLC spectrum of GSG-RA50.
- FIG. 18 is an optimized HPLC spectrum of GSG-RA80.
- FIG. 19 is an optimized HPLC spectrum of GSG-RA95.
- FIG. 20 is an optimized HPLC spectrum of GSG-RA20.
- FIG. 21 is an optimized HPLC spectrum of GSG-RA40.
- FIG. 22 is an optimized HPLC spectrum of GSG-RA85.
- FIG. 23 is an optimized HPLC spectrum of GSG-RA90.
- FIG. 24 is a graphical illustration showing the sweetness curve of GSG-RA50 and RA97.
- FIG. 25 is a graphical illustration showing the calculated and measured sweetness of GSG-RA50 per ppm in 200 ppm GSG-RA50 and RA97 compositions.
- FIG. 26 is a graphical illustration showing the calculated and measured sweetness of GSG-RA50 per ppm in 350 ppm GSG-RA50 and RA97 compositions.
- FIG. 27 is a graphical illustration showing the calculated and measured sweetness of GSG-RA50 per ppm in 400 ppm GSG-RA50 and RA97 compositions.
- FIG. 28 is a graphical illustration showing the calculated and measured sweetness of GSG-RA50 per ppm in 450 ppm GSG-RA50 and RA97 compositions.
- FIG. 29 is a graphical illustration showing the calculated and measured sweetness curves of 500 ppm GSG-RA50 and RA97 compositions.
- FIG. 30 is a graphical illustration showing the sweetness curve of GSG-RA60 and RA97.
- FIG. 31 is a graphical illustration showing the calculated and measured sweetness of GSG-RA60 per ppm in 350 ppm GSG-RA60 and RA97 compositions.
- FIG. 32 is a graphical illustration showing the sweetness curve of GSG-RA70 and RA97.
- FIG. 33 is a graphical illustration showing the calculated and measured sweetness of GSG-RA70 per ppm in 350 ppm GSG-RA70 and RA97 compositions.
- FIG. 34 is a graphical illustration showing the sweetness curve of GSG-RA80 and RA97.
- FIG. 35 is a graphical illustration showing the calculated and measured sweetness of GSG-RA80 per ppm in 350 ppm GSG-RA80 and RA97 compositions.
- FIG. 36 is a graphical illustration showing the sweetness curve of GSG-RA90 and RA97.
- FIG. 37 is a graphical illustration showing the calculated and measured sweetness of GSG-RA90 per ppm in 350 ppm GSG-RA90 and RA97 compositions.
- FIG. 38 is a graphical illustration showing the sweetness curve of GSG-RA95 and RA97.
- FIG. 39 is a graphical illustration showing the calculated and measured sweetness of GSG-RA95 per ppm in 200 ppm GSG-RA95 and RA97 compositions.
- FIG. 40 is a graphical illustration showing the calculated and measured sweetness of GSG-RA95 per ppm in 350 ppm GSG-RA95 and RA97 compositions.
- FIG. 41 is a graphical illustration showing the calculated and measured sweetness of GSG-RA95 per ppm in 400 ppm GSG-RA95 and RA97 compositions.
- FIG. 42 is a graphical illustration showing the calculated and measured sweetness of GSG-RA95 per ppm in 450 ppm GSG-RA95 and RA97 compositions.
- FIG. 43 is a graphical illustration showing the calculated and measured sweetness curves of GSG-RA95 per ppm in 500 ppm GSG-RA95 and RA97 compositions.
- FIG. 44 is a graphical illustration showing the sweetness curve of GSG-(RA50+RC5) and RA97.
- FIG. 45 is a graphical illustration showing the calculated and measured sweetness of GSG-RA80 per ppm in 400 ppm GSG-(RA50+RC5) and RA97 compositions.
- FIG. 46 is a graphical illustration showing the sweetness curve of GSG-(RA30+RCl5) and RA97.
- FIG. 47 is a graphical illustration showing the calculated and measured sweetness of GSG-(RA50+RC5) per ppm in 400 ppm GSG-(RA50+RC5) and RA97 compositions.
- FIG. 48 is a graphical illustration showing the sweetness curve of GSG-(RA40+RB8) and RA97.
- FIG. 49 is a graphical illustration showing the calculated and measured sweetness of GSG-(RA40+RB8) per ppm in 400 ppm GSG-(RA40+RB8) and RA97 compositions.
- FIG. 50 is a graphical illustration showing the sweetness curve of GSG-RA20 and RA/RB/RD.
- FIG. 51 is a graphical illustration showing the calculated and measured sweetness of GSG-RA20 per ppm in 400 ppm GSG-RA20 and RA/RB/RD compositions.
- FIG. 52 is a graphical illustration showing the sweetness curve of GSG-RA95 and RA75/RB15.
- FIG. 53 is a graphical illustration showing the calculated and measured sweetness of GSG-RA95 per ppm in 400 ppm GSG-RA95 and RA75/RB15 compositions.
- FIG. 54 is a graphical illustration showing the sweetness curve of GSG-RA95 and RA/RD.
- FIG. 55 is a graphical illustration showing the calculated and measured sweetness of GSG-RA95 per ppm in 400 ppm GSG-RA95 and RA/RD compositions.
- FIG. 56 is a graphical illustration showing the sweetness curve of GSG-RA95 and RA80/RB10/RD6.
- FIG. 57 is a graphical illustration showing the calculated and measured sweetness of GSG-RA95 per ppm in 400 ppm GSG-RA95 and RA80/RB10/RD6 compositions.
- FIG. 58 is a graphical illustration showing the sweetness curve of GSG-RA80 and RA75/RB15.
- FIG. 59 is a graphical illustration showing the calculated and measured sweetness of GSG-RA80 per ppm in 400 ppm GSG-RA80 and RA75/RB15 compositions.
- FIG. 60 is a graphical illustration showing the sweetness curve of GSG-RA80 and RA/RD.
- FIG. 61 is a graphical illustration showing the calculated and measured sweetness of GSG-RA80 per ppm in 400 ppm GSG-RA80 and RA/RD compositions.
- FIG. 62 is a graphical illustration showing the sweetness curve of GSG-RA80 and RA80/RB10/RD6.
- FIG. 63 is a graphical illustration showing the calculated and measured sweetness of GSG-RA80 per ppm in 400 ppm GSG-RA80 and RA80/RB10/RD6 compositions.
- FIG. 64 is a graphical illustration showing the sweetness curve of GSG-RA50 and RA75/RB15.
- FIG. 65 is a graphical illustration showing the calculated and measured sweetness of GSG-RA50 per ppm in 400 ppm GSG-RA50 and RA75/RB15 compositions.
- FIG. 66 is a graphical illustration showing the sweetness curve of GSG-RA50 and RA/RD.
- FIG. 67 is a graphical illustration showing the calculated and measured sweetness of GSG-RA50 per ppm in 400 ppm GSG-RA50 and RA/RD compositions.
- FIG. 68 is a graphical illustration showing the sweetness curve of GSG-RA50 and RA80/RB10/RD6.
- FIG. 69 is a graphical illustration showing the calculated and measured sweetness of GSG-RA50 per ppm in 400 ppm GSG-RA50 and RA80/RB10/RD6 compositions.
- FIG. 70 is a graphical illustration showing the sweetness curve of GSG-RA40 and RA75/RB15.
- FIG. 71 is a graphical illustration showing the calculated and measured sweetness of GSG-RA40 per ppm in 400 ppm GSG-RA40 and RA75/RB15, compositions.
- FIG. 72 is a graphical illustration showing the sweetness curve of GSG-RA40 and RA/RD.
- FIG. 73 is a graphical illustration showing the calculated and measured sweetness of GSG-RA40 per ppm in 400 ppm GSG-RA40 and RA/RD compositions.
- FIG. 74 is a graphical illustration showing the sweetness curve of GSG-RA40 and RA80/RB10/RD6.
- FIG. 75 is a graphical illustration showing the calculated and measured sweetness of GSG-RA40 per ppm in 400 ppm GSG-RA40 and RA80/RB10/RD6 compositions.
- FIG. 76 is a graphical illustration showing the sweetness curve of GSG-RA20 and RA75/RB15.
- FIG. 77 is a graphical illustration showing the calculated and measured sweetness of GSG-RA20 per ppm in 400 ppm GSG-RA20 and RA75/RB15 compositions.
- FIG. 78 is a graphical illustration showing the sweetness curve of GSG-RA20 and RA/RD.
- FIG. 79 is a graphical illustration showing the calculated and measured sweetness of GSG-RA20 per ppm in 400 ppm GSG-RA20 and RA/RD compositions.
- FIG. 80 is a graphical illustration showing the sweetness curve of GSG-RA20 and RA80/RB10/RD6.
- FIG. 81 is a graphical illustration showing the calculated and measured sweetness of GSG-RA20 per ppm in 400 ppm GSG-RA20 and RA80/RB10/RD6 compositions.
- FIG. 82 is a graphical illustration showing an analytical methodology for determining the steviol glycosides and their amounts in a sample composition.
- FIGs. 83 and 84 are graphical illustrations showing sweetness threshold determinations for sucrose in a lemon-lime carbonated soft drink.
- steviol glycoside refers to a glycoside of steviol, a diterpene compound shown in Formula I, which is found in Stevia leaves.
- Non-limiting examples of steviol glycosides are shown in Tables A or B below.
- the stevia glycosides for use in the present application are not limited by source or origin. Steviol glycosides may be extracted from stevia leaves, synthesized by enzymatic processes or chemical syntheses, or produced by fermentation.
- steviol glycoside composition or“SG composition” refers to a composition comprising one or more SGs.
- GSG glycosylated steviol glycoside
- a “GSG” may also be produced from any known or unknown SG by enzymatic synthesis, chemical synthesis or fermentation.
- GSG composition refers to any material comprising one or more GSGs.
- SG/GSG composition refers to a generic composition that may comprise one or more SGs and/or one or more GSGs.
- the phrase“stevia starting material” or“raw material” means a material containing SGs of the plant Stevia rebaudiana or other species of the Stevia genus.
- the stevia starting material or raw material can be a crude extract, a purified extract, or a byproduct of a purification process.
- the stevia starting material comprises SGs that originated from a fermentation or enzymatic transformation process.
- a crude extract is typically the first dried product produced after processing harvested Stevia plant material.
- a purified extract contains a higher concentration of one or more SGs of interest than contained in a crude extract.
- a byproduct of a purification process typically is all or a portion of the waste stream from purifying SGs from crude extract or from an intermediate purity.
- total glycosides refers to the total amount of GSGs and SGs in a composition.
- YYxx refers to a composition, where YY refers to a given (such as RA) or collection of compounds (e.g., SGs), where "xx" is typically a percent by weight number between 1 and 100 denoting the level of purity of a given compound (such as RA) or collection of compounds, where the weight percentage of YY in the dried product is equal to or greater than xx.
- each one of“YY” and“WW” refers to a given compound (such as RA) or collection of compounds (e.g., SGs), and where each of "xx” and“zz” refers to a percent by weight number between 1 and 100 denoting the level of purity of a given compound (such as RA) or collection of compounds, where the weight percentage of YY in the dried product is equal to or greater than xx, and where the weight percentage of WW in the dried product is equal to or greater than zz.
- the acronym“RAx” refers to a stevia composition containing RA in amount of > x% and ⁇ (c+10)% with the following exceptions:
- the acronym “RA100” specifically refers to pure RA;
- the acronym“RA99.5” specifically refers to a composition where the amount of RA is >99.5 wt %, but ⁇ 100 wt %;
- the acronym“RA99” specifically refers to a composition where the amount of RA is >99 wt %, but ⁇ 100 wt %;
- the acronym“RA98” specifically refers to a composition where the amount of RA is >98 wt %, but ⁇ 99 wt %;
- the acronym“RA97” specifically refers to a composition where the amount of RA is >97 wt %, but ⁇ 98 wt %;
- the acronym“RA95” specifically refers to a composition where the amount of RA is >95 wt %, but ⁇ 97 w
- GSG-RAxx refers to a GSG composition prepared in an enzymatically catalyzed glycosylation process with RAxx as the starting SG material. More generally, acronyms of the type“GSG-YYxx” refer to a composition of the present application where YY refers to a compound (such as RA, RB, RC or RD), or a composition (e.g., RA20), or a mixture of compositions (e.g., RA40+RB8). For example, GSG-RA20 refers to the glycosylation products formed from RA20.
- the phase“sensory profile” is defined as the temporal profile of all basic tastes of a sweetener.
- a plurality of such human tasters is called a“sensory panel.”
- sensory panels can also judge the temporal profile of the other“basic tastes:” bitterness, saltiness, sourness, piquance (aka spiciness), and umami (aka savoriness or meatiness).
- the phrase“sucrose equivalence” or“SE” is the amount of non-sucrose sweetener required to provide the sweetness of a given percentage of sucrose in the same food, beverage, or solution.
- a non-diet soft drink typically contains 12 grams of sucrose per 100 ml of water, i.e., 12% sucrose. This means that to be commercially accepted, diet soft drinks must have the same sweetness as a 12% sucrose soft drink, i.e., a diet soft drink must have a 12% SE.
- Soft drink dispensing equipment assumes an SE of 12%, since such equipment is set up for use with sucrose-based syrups.
- the phrase“taste profile” is defined as the temporal profile of all basic tastes of a sweetener.
- a plurality of such human tasters is called a“sensory panel.”
- sensory panels can also judge the temporal profile of the other“basic tastes:” bitterness, saltiness, sourness, piquance (aka spiciness), and umami (aka savoriness or meatiness).
- flavor or“flavor characteristic,” as used herein, is the combined sensory perception of the components of taste, odor, and/or texture.
- enrich includes augmenting, intensifying, accentuating, magnifying, and potentiating the sensory perception of a flavor characteristic without changing the nature or quality thereof.
- modify includes altering, varying, suppressing, depressing, fortifying and supplementing the sensory perception of a flavor characteristic where the quality or duration of such characteristic was deficient.
- the term“rebaudioside” can be abbreviated as“Reb” or“R.”
- the term“rebaudioside A” has the same meaning as“Reb A” and“RA.” The same holds true for all rebaudiosides.
- the term“dulcoside” can be abbreviated as“Dul” or “D,” with reference to DA, DA1, or DB.
- the present application relates to a composition
- a composition comprising (1) one or more SGs, and/or (2) one or more GSGs.
- the composition further comprises one or more dextrins, one or more non-SG sweeteners, and/or one or more additional additives.
- compositions of the present application have improved taste profiles and/or solubility over previously reported stevia compositions.
- SGs are glycosides of steviol, a diterpene compound shown below in Formula I.
- SGs are comprised of steviol molecules glycosylated at the C13 and/or
- Table A provides a non-limiting list of about 80 SGs grouped according to the molecular weight.
- SG-l to 16 SGs without a specific name
- SG-Unkl-6 SGs without detailed structural proof
- Glc Glucose
- Rha Rhamnose
- Xyl Xylose
- Ara Arabinose.
- Table B shows SGs grouped according to the number of specific sugar groups in the C- 19 and C-13 positions, whereby“x” in SG-xG refers to the number of glucose groups in the C- 19 and C-13 positions, whereby“x” in SG-xR refers to the number of rhamnose and/or deoxyhexose groups in the C-19 and C-13 positions, whereby“x” in SG-xX refers to the number of xylose and/or arabinose groups in the C-19 and C-13 positions, whereby“x” in SG-xFru refers to the number of fructose groups in the C-19 and C-13 positions, and whereby“x” in SG- xGal refers to the number of galactose groups in the C-19 and C-13 positions.
- a number between -1 and -8 following the last letter corresponding to a sugar refers to the number of glucose molecules added to that last sugar during enzymatic treatment.
- “SG-4G-2” represents an SG with 4 glucose molecules to which 2 glucose molecules were added during enzymatic treatment
- “SG-3G1R-4” represents an SG with 3 glucose molecules and 1 rhamnose/deoxyhexose molecule to which 4 glucose molecules were added during enzymatic treatment
- “SG-4G1X-3 represents an SG with 4 glucose molecules and 1 xylose/arabinose molecule to which 3 glucose molecules were added during enzymatic treatment.
- SG-l to 16 SGs without a specific name
- SG-Unkl-6 Steviolgly cosides without detailed structural proof
- Glc Glucose
- Rha Rhamnose
- Xyl Xylose
- Ara Arabinose
- Fru Fructose
- Gal Galactose
- the composition of the present application comprises one or more stevia glycoside(s) selected from Tables A and/or B.
- the SG composition comprises one or more SGs, each in an amount between 0.01-2 wt%, wherein the one or more SGs are selected from the group consisting of Iso-steviolbioside, Reb-E, Reb-Fl, Reb-G, Reb-H, Reb-Hl, Reb-I, Reb-I2, Reb-J, Reb-KA, Reb-K2, Reb-M, Reb-N, Reb-O, Reb-02, Reb-Q, Reb-R, Reb-Rl, Reb-S, Reb-T, Reb-U2, Reb- V, Reb-V2, Reb-W, Reb-W2/3, Reb-Y, Rel SG#l, Rel SG#2, Rel SG#3, Rel SG#4, Rel SG#5, and combinations thereof.
- a GSG composition comprises one or more GSGs originating from one or more SGs selected from the group consisting of Reb-D, Reb-I, Reb-L, Reb-Q, and Reb-I2, wherein the one or more GSGs are selected from the group consisting of GSG-5G-1, GSG-5G-2, GSG-5G-3, GSG-5G-4, and GSG-5G-5. These GSGs originate from the SG-5G group.
- the composition comprises a plurality of SGs in the form of a Stevia leaf extract including, but are not limited to RA20, RA40, RA50, RA60, RA80, RA 90, RA95, RA97, RA98, RA99, RA99.5, RB8, RB10, RB15, RC15, RD6 and combinations thereof.
- Stevia extracts contain a wide variety of different SGs in different concentrations.
- an analysis of an RA50 extract using the process described in Example 63 below show the following distribution and concentrations of SGs as shown in Table C.
- An analysis of a combination extract comprising RA40+RB8 is shown in Table C.
- an SG-A composition comprises 25-35 wt% Reb-A, 0.4-4 wt% Reb- B, 5-15 wt% Reb-C, 1-10 wt% Reb-D, 2-5 wt% Reb-F, 1-5 wt% Reb-K, and 20-40 wt%
- the SG composition further comprises at least 20, at least 21, at least 22, at least 23 or at least 24 members selected from the group consisting of 1-5 wt% Rubusoside, 1-3 wt% Dulcoside A, 0.01-3 wt% steviolbioside, 0.2-1.5 wt% Dulcoside B, 00.01- 2 wt% Reb-O, 0.01-2 wt % Reb-S, 0.01-1.2 wt % Reb-T, 0.01-0.8 wt% Reb-R, 0.01-0.7 wt% Reb-J, 0.01-0.7 wt% Reb-W, 0.01-0.7 wt% Reb-V, 0.01-0.6 wt% Reb-V2, 0.01-0.5 wt% Reb-G, 0.01-0.5 wt% Reb-H, 0.01-0.5 wt% Reb-K2, 0.01-0.5 wt% Reb-U2, 0.01-0.5 % Reb-I, 0.01-
- an SG-B composition comprises 45-55 wt% Reb-A, 20-40 wt% Stevioside, 2-6 wt% Reb-C, 0.5-3 wt% Reb-B, and 0.5-3 wt% Reb-D.
- the SG-B composition further comprises one or more members selected from the group consisting of 0.1-3 wt% Related SG#5, 0.05-1.5 wt% Reb-Rl, 0.0.05-1.5 wt% Reb-K2, 0.05-1.5 wt% Reb- E, 0.01-1 wt% Dulcoside A, 0.01-1 wt% Dulcoside B, 0.01-1 wt% Rubusoside, and
- the SG-B composition further comprises one or more members selected from the group consisting of 0.01-1 wt% Steviolbioside, 0.01-1 wt% Iso-steviolbioside, 0.01-1 wt% Stevioside-B, 0.01-1 wt% Related SG#3, 0.01-1 wt% Related SG#2, 0.01-1 wt% Reb-G, 0.01-1 wt% Reb-F, 0.01-1 wt% Reb-W, and combinations thereof.
- GSGs are modified SGs with additional sugar groups added at various positions of the SG molecules.
- the additional sugar groups may be added in an enzymatically catalyzed glycosylation process.
- the abbreviation“GX” may be used with reference to the number of sugar groups added to a SG, where“X” is a value from 1 to 20 corresponding to the number of enzymatically added glycosyl groups present in GSG molecule.
- Gl glycosylated steviol materials with 1 additional glycosyl group
- G2 materials with 2 additional glucosyls
- ST Gl (ST-G1) has one (1) glycosyl group, thus“Gl,” ST-G2 has two (2) glycosyl groups present, ST-G3 has three (3) glycosyl groups present, ST-G4 has four (4) glycosyl groups present, ST-G5 has five (5) glycosyl groups present, ST-G6 has six (6) glycosyl groups present, ST-G7 has seven (7) groups present, ST-G8 has eight (8) glycosyl groups present, and ST-G9 has nine (9) glycosyl groups present.
- GSGs containing even more glucosyl groups can be made.
- the glycosylation of the molecule can be determined by HPLC-MS as described herein and as exemplified by Example 17.
- any of the SGs in Tables A-D for example steviol, STB, ST, RA, RB, RC, RD, rebaudioside E (RE), rebaudioside F (RF), rebaudioside M (RM), rubusoside and dulcoside A can be enzymatically modified to afford, for example, their corresponding multi-glycosylated glycosides as follows: Steviol-Gl, Steviol-G2, Steviol-G3, Steviol-G4, Steviol-G5, Steviol-G6, Steviol-G7, Steviol-G8, Steviol-G9, STB-G1, STB-G2, STB-G3, STB-G4, STB-G5, STB-G6, STB-G7, STB-G8, STB-G9, RB-G1, RB-G2, RB-G3, RB-G4, RB-G5, RB-G6, RB-G7, RB-G8, RB-G9, RC-G1,
- Gl and G2 of steviol, STB, ST, RA, RB, RC, RD, RE, RF, RM, rubusoside and dulcoside A are shown below.
- More extensive non-limiting lists of GSGs are shown in Tables E, F and G.
- Table E depicts GSG groups corresponding to parental SGs with glucose (“G”; i.e., 2nd G after hyphen) moieties added thereto.
- Table F depicts GSG groups corresponding to parental SGs with glucose (“G”; i.e., 2nd G after hyphen) and one moiety of rhamnose or deoxyhexose (“R”) added thereto.
- G glucose
- R deoxyhexose
- Table G depicts GSG groups corresponding to parental SGs with glucose (“G”; i.e., 2nd G after hyphen) and 1 moiety of xylose or deoxyhexose (“X”) added thereto.
- a non-limiting list of exemplary GSGs includes Stevia extracts including, but not limited to, GSG-RA20, GSG-RA30, GSG-RA40, GSG-RA50, GSG-RA60, GSG-RA70, GSG-RA80, GSG-RA90, GSG-RA95, GSG-RA97, GSG-(RA50+RB8), GSG-(RA30+RCl5), and GSG- (RA40+RB8).
- the composition of the present application comprises one or more SGs having a molecular weight of 966 daltons or greater and/or one or more GSGs produced from one or more SGs having a molecular weight of 966 daltons or greater.
- the composition of the present application comprises one or more SGs having a molecular weight of 1259 daltons or greater and/or one or more GSGs produced from one or more SGs having a molecular weight of 1259 daltons or greater.
- each of the one or more GSGs in the composition comprises a GSG originating from an SG in an amount of 0-99%, 0-30 wt %, 0-25 wt %, 0-20 wt %, 0-15 wt %, 0-10 wt %, 0-8 wt %, 0-5 wt %, 0-2 wt %, 0-1 wt %, 0-0.5 wt %, 0.1-30 wt %, 0.1-25 wt %, 0.1-20 wt %, 0.1-15 wt %, 0.1-10 wt %, 0.1-8 wt %, 0.1-5 wt %, 0.1-2 wt %, O.
- l-lwt % 0.1 -0.5 wt %, 0.5-30 wt %, 0.5-25 wt %, 0.5-20 wt %, 0.5-15 wt %, 0.5-10 wt %, 0.5-8 wt %, 0.5-5 wt %, 0.5-2 wt %, 0.5-lwt %, 1-30 wt %, 1-25 wt %, 1-20 wt %, 1-15 wt %, 1-10 wt %, 1-8 wt %, 1-5 wt %, 1-2 wt %, 1.5-30 wt %, 1.5-25 wt %, 1.5-20 wt %, 1.5-15 wt %, 1.5-10 wt %, 1.5-8 wt %, 1.5-5 wt %, 5-30 wt %, 5-25 wt %, 5-20 wt %, 5-15 wt %, 5-10 w
- a GSG composition comprises one or more GSGs originating from one or more SGs selected from the group consisting of Reb-B, Iso-Reb-B, Reb-G, Reb-KA, SG- 13, Stevioside, Iso-stevioside, and Stevioside B (SG-15), wherein the one or more GSGs are selected from the group consisting of GSG-3G-2, GSG-3G-3, GSG-3G-4, GSG-3G-7, GSG-3G- 8. These GSGs originate from the SG-3G group.
- a GSG composition comprises one or more GSGs originating from one or more SGs selected from the group consisting of Reb-A, Reb-A2 (SG-7), Reb-A3 (SG-8), Iso-Reb-A, Reb-E, and Reb-Hl, wherein the one or more GSGs are selected from the group consisting of GSG-4G-1, GSG-4G-2, GSG-4G-3, and GSG-4G-4. These GSGs originate from the SG-4G group.
- a GSG composition comprises one or more GSGs originating from one or more SGs selected from the group consisting of Reb-D, Reb-I, Reb-I2 (SG-6), Reb- 13, Reb-L, Reb-Q (SG-5), Reb-Q2, Reb-Q3, Reb-Tl, Related SG#4, and SG-Unk6, wherein the one or more GSGs are selected from the group consisting of GSG-5G-1, GSG-5G-2, GSG-5G-3, GSG-5G-4, and GSG-5G-5. These GSGs originate from the SG-5G group.
- a GSG composition comprises a GSG originating from Reb-M, wherein the GSG is GSG-6G-3.
- GSG-6G-3 originates from the SG-6G group.
- a GSG composition comprises a GSG originating from one or more SGs selected from the group consisting of Reb-C, Reb-C2/Reb-S, Stevioside E2,
- Stevioside E (SG-9), Reb-H, Reb-Ll, SG-2, and SG-10, wherein the GSG is GSG-3GlR-3a or GSG-3GlR-3b. These GSGs originate from the SG-3G1R group.
- a GSG composition comprises one or more GSGs originating from one or more SGs selected from the group consisting of Reb-J, Reb-K, Reb-K2, SG-12, SG- Unk4, and SG-Unk5, wherein the one or more GSGs are selected from the group consisting of GSG-4G1R-2, GSG-4G1R-3, GSG-4G1R-4, and GSG-4G1R-6. These GSGs originate from the SG-4G1R group.
- a GSG composition comprises a GSG originating from Reb-N, wherein the GSG is GSG-5G1R-4.
- GSG-5G1R-4 originates from the SG-5G1R group.
- a GSG composition comprises one or more GSGs originating from Reb-0 or Reb-02, wherein the one or more GSGs are selected from the group consisting of GSG-6GlR-la, GSG-6GlR-lb, and GSG-6G1R-2. These GSGs originate from the SG- 6G1R group.
- a GSG composition comprises one or more GSGs originating from Reb-F, Reb-F2 (SG-14), Reb-F3 (SG-l l), SG-Unk2, and SG-Unk3, wherein the one or more GSGs are selected from the group consisting of GSG-3G1X-4 and GSG-3G1X-5. These GSGs originate from the SG-3G1X group.
- a GSG composition comprises one or more GSGs originating from one or more SGs selected from the group consisting of Reb-U, Reb-U2, Reb-T, Reb-W, Reb-W2, and Reb-W3, wherein the one or more GSGs are selected from the group consisting of GSG-4G1X-1, GSG-4G1X-2, GSG-4G1X-3, and GSG-4G1X-4. These GSGs originate from the SG-4G1X group.
- a GSG composition comprises a GSG originating from Reb-V, wherein the GSG is GSG-5G1X-4.
- GSG-5G1R-4 originates from the SG-5G1X group.
- the composition of the present application comprises a GSG composition produced from a SG composition comprising RA, RB and/or RC.
- the composition of the present application comprises a GSG composition produced from a SG composition comprising from about 20 to about 97 wt % of RA, from about 0 to about 10 wt % of RB and/or from about 5 to about 20 wt % of RC.
- the composition of the present application comprises a GSG composition produced from a SG composition comprising from about 30 to about 60 wt % of RA, from about 0.5 to about 8 wt % of RB and/or from about 5 to about 18 wt % of RC.
- any one of the SGs and/or GSGs, including any of those in Tables A-E, may be present individually or collectively in the composition of the present application in an amount of about 0.1 wt % to about 99.5 wt %, including any range specified by any combination of integers from 1 to 99.
- each of the SG(s) and/or GSG(s) may be present in the composition of the present application in the amount of about 1 wt. %, about 2 wt. %, about 3 wt. %, about 4 wt. %, about 5 wt. %, about 6 wt. %, about 7 wt. %, about 8 wt. %, about 9 wt.
- the total amount of SGs and/or GSGs in a sweetening or flavoring composition is less than about 99.5 wt%, less than about 99 wt%, less than about 98 wt%, less than about 95 wt%, less than about 90 wt%, less than about 85 wt%, less than about 80 wt%, less than about 75 wt%, less than about 70 wt%, less than about 65 wt%, less than about 60 wt%, less than about 55 wt%, less than about 50 wt%, less than about 45 wt%, less than about 40 wt%, less than about 35 wt%, less than about 30 wt%, less than about 25 wt%, less than about 20 wt%, less than about 15 wt%, less than about 10 wt%, less than about 5 wt%, less than about 2 wt%, less than about 1 wt%, less than about
- the SGs and/or GSGs may be present individually or collectively in the composition of the present application in an amount of about 1 wt % to about 5 wt %, about 1 wt % to about 10 wt %, about 1 wt % to about 15 wt %, about 1 wt % to about 20 wt %, about 1 wt % to about 25 wt %, about 1 wt % to about 30 wt %, about 1 wt % to about 35 wt %, about 1 wt % to about 40 wt %, about 1 wt % to about 45 wt %, about 1 wt % to about 50 wt %, about 1 wt % to about 55 wt %, about 1 wt % to about 60 wt %, about 1 wt % to about 65 wt %, about 1 wt % to about 70
- the SGs and/or GSGs may be present individually or collectively in the composition of the present application in an amount of about 10 wt % to about 15 wt %, about 10 wt % to about 20 wt %, about 10 wt % to about 25 wt %, about 10 wt % to about 30 wt %, about 10 wt % to about 35 wt %, about 10 wt % to about 40 wt %, about 10 wt % to about 45 wt %, about 10 wt % to about 50 wt %, about 10 wt % to about 55 wt %, about 10 wt % to about 60 wt %, about 10 wt % to about 65 wt %, about 10 wt % to about 70 wt %, about 10 wt % to about 75 wt %, about 10 wt % to about 80
- the SGs and/or GSGs may be present individually or collectively in the composition of the present application in an amount of about 20 wt % to about 25 wt %, about 20 wt % to about 30 wt %, about 20 wt % to about 35 wt %, about 20 wt % to about 40 wt %, about 20 wt % to about 45 wt %, about 20 wt % to about 50 wt %, about 20 wt % to about 55 wt %, about 20 wt % to about 60 wt %, about 20 wt % to about 65 wt %, about 20 wt % to about 70 wt %, about 20 wt % to about 75 wt %, about 20 wt % to about 80 wt %, about 20 wt % to about 85 wt %, about 20 wt % to about 90
- the SGs and/or GSGs may be present individually or collectively in the composition of the present application in an amount of about 30 wt % to about 35 wt %,
- the SGs and/or GSGs may be present individually or collectively in the composition of the present application in an amount of about 40 wt % to about 45 wt %, about 40 wt % to about 50 wt %, about 40 wt % to about 55 wt %, about 40 wt % to about 60 wt %, about 40 wt % to about 65 wt %, about 40 wt % to about 70 wt %, about 40 wt % to about 75 wt %, about 40 wt % to about 80 wt %, about 40 wt % to about 85 wt %, about 40 wt % to about 90 wt %, about 40 wt % to about 95 wt %, about 40 wt % to about 97 wt %, about 40 wt % to about 99 wt %, about 40 wt % to about
- the SGs and/or GSGs may be present individually or collectively in the composition of the present application in an amount of about 45 wt % to about 50 wt %, about 45 wt % to about 55 wt %, about 45 wt % to about 60 wt %, about 45 wt % to about 65 wt %, about 45 wt % to about 70 wt %, about 45 wt % to about 75 wt %, about 45 wt % to about 80 wt %, about 45 wt % to about 85 wt %, about 45 wt % to about 90 wt %, about 45 wt % to about 95 wt %, about 45 wt % to about 97 wt %, about 45 wt % to about 99 wt %, about 45 wt % to about 99.5 wt % of the composition, or any range encompasse
- the SGs and/or GSGs may be present individually or collectively in the composition of the present application in an amount of about 50 wt % to about 55 wt %, about 50 wt % to about 60 wt %, about 50 wt % to about 65 wt %, about 50 wt % to about 70 wt %, about 50 wt % to about 75 wt %, about 50 wt % to about 80 wt %, about 50 wt % to about 85 wt %, about 50 wt % to about 90 wt %, about 50 wt % to about 95 wt %, about 50 wt % to about 97 wt %, about 50 wt % to about 99 wt %, about 50 wt % to about 99.5 wt % of the
- the SGs and/or GSGs may be present individually or collectively in the composition of the present application in an amount of about 55 wt % to about 60 wt %,
- the SGs and/or GSGs may be present individually or collectively in the composition of the present application in an amount of about 60 wt % to about 65 wt %,
- the SGs and/or GSGs may be present individually or collectively in the composition of the present application in an amount of about 65 wt % to about 70 wt %,
- the SGs and/or GSGs may be present individually or collectively in the composition of the present application in an amount of about 70 wt % to about 75 wt %,
- the SGs and/or GSGs may be present individually or collectively in the composition of the present application in an amount of about 75 wt % to about 80 wt %, 75 wt % to about 85 wt %, 75 wt % to about 90 wt %, 75 wt % to about 95 wt %, 75 wt % to about 97 wt %, 75 wt % to about 99 wt %, about 75 wt % to about 99.5 wt % of the
- the SGs and/or GSGs may be present individually or collectively in the composition of the present application in an amount of about 80 wt % to about 85 wt %,
- the SGs and/or GSGs may be present individually or collectively in the composition of the present application in an amount of about 85 wt % to about 90 wt %,
- the SGs and/or GSGs may be present individually or collectively in the composition of the present application in an amount of about 90 wt % to about 95 wt %,
- the GSGs and/or SGs may be present individually or collectively in the composition of the present application in an amount of about 95 wt % to about 97 wt %, and 95 wt % to about 99 wt %, about 95 wt % to about 99.5 wt % of the composition, or any range encompassed by any of the above integers in this paragraph.
- the total glycosides in the composition of the present application is in the range of 1-99.5 wt%, 5-99.5 wt%, 10-99.5 wt%, 15-99.5 wt%, 20-99.5 wt%, 25-99.5 wt%, 30-99.5 wt%, 35-99.5 wt%, 40-99.5 wt%, 45-99.5 wt%, 50-99.5 wt%, 55-99.5 wt%, 60- 99.5 wt%, 65-99.5 wt%, 70-99.5 wt%, 75-99.5 wt%, 80-99.5 wt%, 85-99.5 wt%, 90-99.5 wt%, 95-99.5 wt%, 1-95 wt%, 5-95 wt%, 10-95 wt%, 15-95 wt%, 20-95 wt%, 25-95 wt%, 30-95 wt%, 35-95 wt%, 40-95 wt%,
- a GSG composition comprises 10-30 wt% SGs, 50-70 wt% GSGs, and 60-90 wt% total glycosides.
- a GSG-A composition comprises:
- SG-3G group members selected from the group consisting of: 1-10 wt% GSG- 3G-2, 2-6 wt% GSG-3G-3, 0.5-3 wt% GSG-3G-4, 0.2-5 wt% GSG-3G-7, and 1-6 wt% GSG- 3G-8;
- SG-4G group members selected from the group consisting of: 5-15 wt% GSG- 4G-1, 1-2 wt% GSG-4G-2, 0.5-2.5 wt% GSG-4G-3, and 2-10 wt% GSG-4G-7;
- SG-5G group members selected from the group consisting of: 0.1-0.5 wt% GSG-5G-1, 0.05-0.5 wt% GSG-5G-2, 0.5-3 wt% GSG-5G-3, 0.05-0.5 wt% GSG-5G-4, and 0.2- 4 wt% GSG-5G-5;
- SG-3G1R group members selected from the group consisting of: 0.5-5.5 wt% GSG-3GlR-3a and 2-6 wt% GSG-3GlR-3b;
- SG-4G1R group members selected from the group consisting of: 0.3-1.5 wt% GSG-4G1R-2, 0.05-1 wt% GSG-4G1R-3, 1-5 wt% GSG-4G1R-4, and 0.5-10 wt% GSG-4G1R-
- SG-6G1R group members selected from the group consisting of: 0.2-1.2 wt% GSG-6GlR-la, 0.2-2 wt% GSG-6GlR-lb, and 0.3-3 wt% GSG-6G1R-2;
- SG-3G1X group members selected from the group consisting of: 2-8 wt% GSG- 3G1X-4 and 0.5-3 wt% GSG-3G1X-5;
- SG-4G1X group members selected from the group consisting of: 0.5-3 wt% GSG-4G1X-1, 0.5-3 wt% GSG-4G1X-2, 1-6 wt% GSG-4G1X-3, and 0.2-2 wt% GSG-4G1X-4; and
- composition comprises one or more GSGs from each of at least 8, 9, 10 or 11 groups set forth in (a)-(k).
- the GSG-A composition further comprises at least 5, 6, 7 or 8 unreacted steviol glycoside members selected from the group consisting of: 1-8 wt% Reb-A,
- a GSG-B composition comprises: (a) one or more SG-3G group members selected from the group consisting of: 2-10 wt% GSG- 3G-2, 2-6 wt% GSG-3G-3, 0.5-2 wt% GSG-3G-4, 0.2-3 wt% GSG-3G-7, and 1-4 wt% GSG- 3G-8;
- SG-4G group members selected from the group consisting of: 5-12 wt% GSG- 4G-1, 0.3-1.5 wt% GSG-4G-2, 0.5-1.5 wt% GSG-4G-3, and 2.5-6 wt% GSG-4G-7;
- SG-5G group members selected from the group consisting of: 0.2-0.4 wt% GSG-5G-1, 0.05-0.4 wt% GSG-5G-2, 0.75-2 wt% GSG-5G-3, 0.05-0.3 wt% GSG-5G-4, and 0.4-4 wt% GSG-5G-5;
- SG-4G1R group members selected from the group consisting of: 0.3-1 wt% GSG-4G1R-2, 0.05-0.75 wt% GSG-4G1R-3, 1-4 wt% GSG-4G1R-4, and 0.5-6.5 wt% GSG- 4G1R-6;
- the GSG-B composition further comprises Reb-D, Reb-M or both, wherein the content of Reb-D, Reb-M or both is present in the composition in a range from 1 wt% to 99 wt%.
- the GSG-B composition further comprises at least 4, 5, 6 or 7 unreacted steviol glycosides selected from the group consisting of: 1.5-12.5 wt% Reb-A, 0.2-1.5 wt% Reb-B, 0.5-4 wt% Reb-C, 0.3-1 wt% Reb-D, 0.1-2.5 wt% Reb-F, 0.05-2.5 wt%
- a GSG-C composition comprises:
- SG-3G group members selected from the group consisting of: 3-6 wt% GSG- 3G-2, 1.5-3.5 wt% GSG-3G-3, 1-3 wt% GSG-3G-4, 2-5 wt% GSG-3G-7, and 2-5 wt% GSG- 3G-8;
- SG-4G group members selected from the group consisting of: 6-10 wt% GSG- 4G-1, 0.5-1.5 wt% GSG-4G-2, 1-3 wt% GSG-4G3, and 3-6 wt% GSG-4G-7;
- SG-5G group members selected from the group consisting of: 0.2-0.4 wt% GSG-5G-1, 0.05-0.3 wt% GSG-5G-2, 1-2 wt% GSG-5G-3, 0.08-0.2 wt% GSG-5G-4, and 1.5- 4.5 wt% GSG-5G-5;
- SG-5G group members selected from the group consisting of: 0.2-0.4 wt% GSG-5G-1, 0.05-0.3 wt% GSG-5G-2, 1-2 wt% GSG-5G-3, 0.08-0.2 wt% GSG-5G-4, and 1.5- 4.5 wt% GSG-5G-5;
- SG-3G1R group members selected from the group consisting of: 2-5 wt% GSG-3GlR-3a and 2-4 wt% GSG-3GlR-3b;
- SG-4G1R group members selected from the group consisting of: 0.3-1 wt% GSG-4G1R-2, 0.2-0.6 wt% GSG-4G1R-3, 1.5-4 wt% GSG-4G1R-4, and 3-10 wt% GSG-4G1R-
- the GSG-C composition further comprises at least 4, 5, 6 or 7 unreacted steviol glycosides selected from the group consisting of: 0.5-2.5 wt% Reb-A, 0.2-1 wt% Reb-B, 0.2-0.8 wt% Reb-C, 0.2-0.6 wt% Reb-D, 0.05-0.25 wt% Reb-F, 0.05-0.6 wt% Rubusoside, and 0.05-2 wt% Stevioside.
- a GSG-D composition comprises:
- SG-3G group members selected from the group consisting of: 5-15 wt% GSG- 3G-2, 1-6 wt% GSG-3G-3, 0.5-3.5 wt% GSG-3G-4, 0.5-3.5 wt% GSG-3G-7, and 1.5-6 wt% GSG-3G-8;
- one or more SG-4G group members selected from the group consisting of: 10-18 wt% GSG-4G-1, 0.5-3.5 wt% GSG-4G-2, 0.5-3.5 wt% GSG-4G-3, and 2-6 wt% GSG-4G-7;
- SG-5G group members selected from the group consisting of: 0.15-1.5 wt% GSG- 5G-1, 0.05-1 wt% GSG-5G-2, 0.5-3.5 wt% GSG-5G-3, 0.05-0.35 wt% GSG-5G-4, and 0.1-1.5 wt% GSG-5G-5;
- the GSG-D composition further comprises at least 4, 5, 6 or 7 unreacted steviol glycosides selected from the group consisting of: 1-6 wt% Reb-A, 0.2-2 wt% Reb-B, 0.5-3.5 wt% Reb-C, 0.1-1.5 wt% Reb-D, 0.05-2 wt% Reb-F, 0.05-1 wt% Rubusoside, and 0.05-3.5 wt% Stevioside.
- the GSG-D composition comprises at least 4, 5, 6 or 7 unreacted steviol glycosides selected from the group consisting of: 3-10 wt% Reb-A, 0.05-2 wt% Reb-C, 0.05-2 wt% Reb-D, 0.05-1.5 wt% Reb-G, 0.05-0.5 wt% Reb-O, 0.05-0.5 wt% Rubusoside, and 0.05-4 wt% Stevioside.
- a GSG-E composition comprises:
- SG-3G group members selected from the group consisting of: 1-5 wt% GSG- 3G-2, 1-5 wt% GSG-3G-3, 0.5-3 wt% GSG-3G-4, 0.5-4 wt% GSG-3G-7, and 2-6 wt% GSG- 3G-8;
- SG-4G group members selected from the group consisting of: 5-12 wt% GSG- 4G-1, 0.2-3 wt% GSG-4G-2, 0.2-3 wt% GSG-4G-3, and 2-6 wt% GSG-4G-7;
- SG-5G group members selected from the group consisting of: 0.05-1.5 wt% GSG-5G-1, 0.05-1.5 wt% GSG-5G-2, 0.1-3 wt% GSG-5G-3, 0.01-0.4 wt% GSG-5G-4, and 0.5- 4 wt% GSG-5G-5;
- SG-4G1R group members selected from the group consisting of: 0.1-2 wt% GSG- 4G1R-2, 0.05-1 wt% GSG-4G1R-3, 1-3 wt% GSG-4G1R-4, and 5-10 wt% GSG-4G1R-6;
- SG-6G1R group members selected from the group consisting of: 0.1-1 wt% GSG-6GlR-la, 0.1-1 wt% GSG-6GlR-lb, and 0.2-2 wt% GSG-6G1R-2;
- one or more SG- 3G1X group members selected from the group consisting of: 1-4 wt% GSG-3G1X-4 and 0.5-2 wt% GSG-3G1X-5;
- SG-4G1X group members selected from the group consisting of: 0.2-1.5 wt% GSG-4G1X-1, 0.5-2.5 wt% GSG-4G1X-2, 1-3 wt% GSG-4G1X-3, and 0.3-2 wt% GSG-4G1X- 4; and (k) 1-4 wt% GSG-5G1X-1, wherein the composition comprises one or more GSGs from each of at least 8, 9, 10 or 11 groups set forth in (a)-(k).
- the GSG-E composition further comprises Reb-D, Reb-M or both, wherein the content of Reb-D, Reb-M or both is present in the composition in a range from 1 wt% to 99 wt%.
- the GSG-E composition further comprises at least 4, 5, 6 or 7 unreacted steviol glycosides selected from the group consisting of: 6-12 wt% Reb-A, 0.1-1.5 wt% Reb-B, 0.5-3.5 wt% Reb-C, 0.1-1.5 wt% Reb-D, 0.8-3 wt% Reb-F, 0.5-2.5 wt%
- a GSG-F composition comprises:
- SG-3G group members selected from the group consisting of: 1-4 wt% GSG- 3G-2, 1-4 wt% GSG-3G-3, 0.5-3 wt% GSG-3G-4, 0.5-3 wt% GSG-3G-7, and 0.5-3.5 wt% GSG-3G-8;
- GSG-4G group members selected from the group consisting of: 3-8 wt% GSG- 4G-1, 0.1-2 wt% GSG-4G-2, 0.1-2 wt% GSG-4G3, and 1-4 wt% GSG-4G-7;
- SG-5G group members selected from the group consisting of: 0.05-1 wt% GSG- 5G-1, 0.05-1 wt% GSG-5G-2, 0.3-3 wt% GSG-5G-3, 0.01-0.4 wt% GSG-5G-4, and 0.1-2 wt% GSG-5G-5;
- SG-4G1R group members selected from the group consisting of: 0.1-2 wt% GSG-4G1R-2, 0.05- 1 wt% GSG-4G1R-3, 1-3 wt% GSG-4G1R-4, and 1-3 wt% GSG-4G1R-6;
- SG-6G1R group members selected from the group consisting of: 0.05-1 wt% GSG-6GlR-la, 0.05-1 wt% GSG-6GlR-lb, and 0.1-1.2 wt% GSG-6G1R-2;
- SG-3G1X group members selected from the group consisting of: 1-4 wt% GSG- 3G1X-4 and 0.5-2 wt% GSG-3G1X-5;
- one or more SG-4G1X group members selected from the group consisting of: 0.2-1.5 wt% GSG-4G1X-1, 0.5-2.5 wt% GSG-4G1X-2, 0.5-2.5 wt% GSG-4G1X-3, and 0.2-2 wt% GSG-4G1X-4; and
- the GSG-F composition further comprises at least 4, 5, 6 or 7 unreacted steviol glycosides selected from the group consisting of: 15-25 wt% Reb-A, 0.05-1 wt% Reb-B, 1-3 wt% Reb-C, 0.1-1.5 wt% Reb-D, 0.8-3 wt% Reb-F, 0.3-2 wt% Rubusoside, and 6-12 wt% Stevioside.
- composition as described herein can in an amorphous form, each individually in a polymorphic form, each individually in a hydrate form, or a mixture thereof.
- the composition of the present application is an amorphous solid.
- the composition of the present application is provided as a sweetening composition comprising (1) one or more SGs from Table A and/or Table B; and (2) one or more GSGs, each GSG being enzymatically formed in vitro from an SG in Table A and/or Table B.
- the sweetening composition comprises (1) a plurality of GSGs formed from a Stevia extract resulting in a GSG composition selected from the group consisting of GSG-RA20, GSG-RA30, GSG-RA40, GSG-RA50, GSG-RA60, GSG-RA70, GSG-RA80, GSG-RA90, GSG-RA95, GSG-RA97, GSG-(RA50+RB8), GSG-(RA30+RCl5), and GSG-(RA40+RB8), in combination with (2) one or more SGs selected from the group consisting of steviol, ST, STB, RA, RB, RC, RD, RE, RF, RM, rubusoside and dulcoside A.
- a GSG composition selected from the group consisting of GSG-RA20, GSG-RA30, GSG-RA40, GSG-RA50, GSG-RA60, GSG-RA70, GSG-RA80, GSG-RA90, GSG-RA95,
- the sweetening composition is in solution form and the GSGs are present in solution at a final concentration (wt/wt) of 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70% or any range specified by any pair of the aforementioned integers.
- the SGs may be present in the sweetening solution at a final concentration (wt/wt) of 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70% or any range specified by any pair of the aforementioned integers.
- the total amount of glycosides may be present in the sweetening composition at a final concentration (wt/wt) of 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90%, 95%, 99%, 100%, or any range specified by any pair of the aforementioned integers.
- the sweetening composition is provided in such an amount, so that the GSGs and/or SGs are collectively present in the final product (e.g orally consumable product) in a range between 100-50,000 ppm.
- the GSGs and/or SGs are collectively present in the final product in a range from about 100 ppm to about 20,000 ppm, from about 100 ppm to about 5,000 ppm, from about 100 ppm to about 2000 ppm, from about 100 ppm to about 500 ppm, from about 100 ppm to about 200 ppm, from about 500 ppm to about 20,000 ppm, from about 500 ppm to about 5,000 ppm, from about 500 ppm to about 2000 ppm, from about 2000 ppm to about 20,000 ppm or from about 2000 ppm to about 5,000 ppm.
- the sweetening composition is provided in such an amount, so that the GSGs and/or SGs are collectively present in the final product (e.g., a beverage) in a range between 100-2,000 ppm, preferably from about 200 ppm to about 1000 ppm, and more preferably from about 300 ppm to about 500 ppm and any value or range there between, specifically 350 ppm, 400 ppm, or 450 ppm.
- the final product e.g., a beverage
- compositions disclosed herein are provided as a flavoring composition
- a plurality of GSGs presented as a GSG composition selected from the group consisting of GSG-RA20, GSG-RA30, GSG-RA40, GSG-RA50, GSG-RA60, GSG- RA70, GSG-RA80, GSG-RA90, GSG-RA95, GSG-RA97, GSG-(RA50+RB8), GSG- (RA30+RC15), and GSG-(RA40+RB8), in combination with (2) one or more SGs selected from the group consisting of steviol, ST, STB, RA, RB, RC, RD, RE, RF, RM, rubusoside and dulcoside A.
- the flavoring composition is in solution form and the GSGs are present in solution at 0.1 ppm, 1 ppm, 10 ppm, 50 ppm, 100 ppm, 150 ppm, 200 ppm, 250 ppm, 300 ppm, 350 ppm, 400 ppm, 450 ppm, 500 ppm, 550 ppm, 600 ppm, 650 ppm, 700 ppm, 750 ppm, 800 ppm, 850 ppm, 900 ppm, 950 ppm, 1000 ppm or any or range specified by any pair of the aforementioned integers.
- the SGs may be present in the flavoring composition in solution form at a final concentration of 0.1 ppm, 1 ppm, 10 ppm 50 ppm, 100 ppm, 150 ppm, 200 ppm, 250 ppm, 300 ppm, 350 ppm, 400 ppm, 450 ppm, 500 ppm, 550 ppm, 600 ppm, 650 ppm, 700 ppm, 750 ppm, 800 ppm, 850 ppm, 900 ppm, 950 ppm, 1000 ppm, so the total glycosides in solution ranges from about 1 ppm to about 2000 ppm, preferably from about 200 ppm to about 1000 ppm, and more preferably from about 300 ppm to about 500 ppm and any or range specified by any pair of the aforementioned integers.
- the flavoring composition is provided in such an amount so that the GSGs and/or SGs are collectively present in the final product ( e.g orally consumable product) in a range between 0.1-1000 ppm.
- the GSGs and/or SGs are collectively present in the final product in a range from about 1 to about 200 ppm, from about 1 ppm to about 50 ppm, from about 10 ppm to about 50 ppm, from about 20 ppm to about 50 ppm, from about 1 ppm to about 100 ppm, from about 10 ppm to about 100 ppm, from about 20 ppm to about 100 ppm, from about 50 ppm to about 100 ppm, from about 1 ppm to about 150 ppm, from about 10 ppm to about 150 ppm, from about 20 ppm to about 150 ppm, from about 50 ppm to about 150 ppm, from about 100 ppm to about 150 ppm, from about 10 ppm to about 150
- the composition of the present application has a solubility (g/lOOg) in water of 0.1, 0.5, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 15, 20 or 25 g/lOO g of water, and remains stable in water for greater than 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 14, 21 or 28 days at room temperature.
- the composition typically comprises one or more dextrins remaining after the glycosylation reaction.
- Dextrins are hydrolysate products of starch that provide a substrate for glycosylation so as to produce a more cost-effective SG/GSG composition having improved solubility and/or an improved taste profile.
- the dextrins are produced from a starch.
- the starches used may be the naturally occurring starches, such as potato starch, waxy potato starch, com starch, rice starch, pea starch, banana starch, horse chestnut starch, wheat starch, amylose, amylomaize, amylopectin, pullulan, lactose, and combinations thereof.
- modified starches for example pregelatinized starch, thin-boiling starch, oxidized starch, citrate starch, high-fructose com syrup, hydrogenated starch hydrosylate, hydroxy ethyl starch, hydroxypropyl distarch phosphate, maltitol, acetate starch, acetylated distarch adipate, starch ethers, starch esters, starch phosphates, phosphated distarch phosphate, and pentastarch.
- the starch may have, for example, low viscosity, moderate viscosity or high viscosity, and be cationic or anionic, and cold water- soluble or hot water-soluble.
- Dextrins may be linear or circular.
- the dextrin may be selected from the group of tapioca dextrin, potato dextrin, com dextrin, yellow dextrin, white dextrin, borax dextrin, maltodextrin and cyclodextrins (CD), such as alpha, beta, and/or gamma cyclodextrin.
- the dextrin is a CD or tapioca dextrin.
- CDs are a family of compounds made up of sugar molecules bound together in a ring, cyclic oligosaccharides. They are composed of 5 or more alpha-D-glucopyranoside units linked l->4, as in amylose. CDs are also referred to as cycloamyloses.
- Dextrins can make up 1 wt %, 2 wt %, 3 wt %, 4 wt %, 5 wt %, 6 wt %, 7 wt %, 8 wt %, 9 wt %, 10 wt %, 11 wt %, 12 wt %, 13 wt %, 14 wt %, 15 wt %, 16 wt %, 17 wt %, 18 wt %,
- compositions of the present application disclosed herein may be solubilized in an aqueous solution.
- the aqueous solution can include water and/or an alcohol, such as one or more of methanol, ethanol, propanol, isopropanol, n-butanol, isobutanol, sec-butanol, tert-butanol, n-pentanol, isopentanol, neopentanol, or combinations thereof.
- the water alcohol solution can be less than 60% alcohol, less than 50% alcohol, less than 40% alcohol, less than 30% alcohol, less than 20% alcohol, less than 10% alcohol, less than 5% alcohol, less than 2% alcohol, or less than 1% alcohol by volume.
- compositions of the present application can also comprise one or more non-SG sweeteners.
- non-SG sweeteners include, but are not limited to, natural sweeteners, natural high potency sweeteners, synthetic sweeteners, or a combination thereof.
- a“natural sweetener” refers to any sweetener found naturally in nature, excluding SGs.
- the phrase“natural high potency sweetener” refers to any sweetener found naturally in nature that has a sweetness potency greater than sucrose, fructose, or glucose, yet has less calories.
- the phrase“synthetic sweetener” refers to any composition which is not found naturally in nature that has a sweetness potency greater than sucrose, fructose, or glucose, yet has less calories.
- the terms“natural sweeteners,”“natural high potency sweeteners” and“synthetic sweeteners” are to be distinguished from SGs.
- the non-SG sweetener comprises at least one carbohydrate sweetener.
- carbohydrate sweeteners are selected from, but not limited to, the group consisting of sucrose, glyceraldehyde, dihydroxy acetone, erythrose, threose, erythrulose, arabinose, lyxose, ribose, xylose, ribulose, xylulose, allose, altrose, galactose, glucose, gulose, idose, mannose, talose, fructose, psicose, sorbose, tagatose, mannoheptulose, sedoheltulose, octolose, fucose, rhamnose, arabinose, turanose, sialose and combinations thereof.
- suitable non-SG sweeteners may be selected from the group consisting of mogroside IV, mogroside V, Luo han guo, siamenoside, monatin and its salts (monatin SS, RR, RS, SR), curculin, glycyrrhizic acid and its salts, thaumatin, monellin, mabinlin, brazzein, hemandulcin, phyllodulcin, glycyphyllin, phloridzin, trilobatin, baiyunoside, osladin, burned sugar from all sources, polypodoside A, pterocaryoside A, pterocaryoside B, mukurozioside, phlomisoside I, periandrin I, abrusoside A, cyclocarioside I, sugar alcohols, such as erythritol, sucralose, acesulfame acid and salts thereof, such as
- compositions of the present application comprise thaumatin.
- thaumatin may be present in a composition in a range selected from the group consisting of from: about 0.01 wt % and about 10 wt %, about 0.01 wt % and about 5 wt %, about 0.01 wt % and about 2 wt %, about 0.01 wt % and about 1 wt %, about 0.01 wt % and about 0.5 wt %, about 0.01 wt % and about 0.2 wt %, about 0.01 wt % and about 0.1 wt %, about 0.01 wt % and about 0.05 wt %, about 0.01 wt % and about 0.02 wt %, about 0.02 wt % and about 10 wt %, about 0.02 wt % and about 5 wt %, about 0.02 wt % and about 2 wt %, about 0.02 wt % and about 1 wt %
- compositions further comprise a sugar or burned sugar in an amount between about 0.001% and about 25%, between about 0.05% and about 15%, between about 0.01% and about 10%, or between about 0.01% and about 5% (wt/wt).
- the non-SG sweetener is a caloric sweetener or mixture of caloric sweeteners.
- exemplary caloric sweeteners include sucrose, fructose, glucose, high fructose com/starch syrup, a beet sugar, a cane sugar, and combinations thereof.
- the non-SG sweetener is a rare sugar selected from sorbose, lyxose, ribulose, xylose, xylulose, D-allose, L-ribose, D-tagatose, L-glucose, L-fucose, L- arabinose, turanose and combinations thereof.
- the rare sugars can be present in the sweetener compositions in an amount from about 0.5 wt % to about 3.0 wt %, such as, for example, about 0.5 wt % to about 2.5 wt %, about 0.5 wt % to about 2.0 wt %, about 0.5 wt % to about 1.5 wt %, about 0.5 wt % to about 1.0 wt %, about 1.0 wt % to about 3.0 wt %, about 1.0 wt % to about 2.5 wt %, about 1.0 wt % to about 2.0 wt %, about 1.0 wt % to about 1.5 wt%, about 2.0 wt % to about 3.0 wt % and about 2.0 wt % to about 2.5 wt %.
- the one or more non-SG sweetener of the composition of the present application can make up anywhere from about 0.1 wt. % of the SG composition to about 50 wt. % of the composition, specifically about 0.01 wt. %, about 0.02 wt %, about 0.05 wt %, about 0.07 wt %, about 0.1 wt %, about 0.2 wt. %, about 0.3 wt. %, about 0.4 wt. %, about 0.5 wt. %, about 0.6 wt. %, about 0.7 wt. %, about 0.8 wt. %, about 0.9 wt. %, about 1 wt.
- wt % about 79 wt. %, about 80 wt. %, and all ranges there between, including for example from about 0.01 wt % to about 20 wt %, about 0.03 wt % to about 20 wt %, about 0.05 wt % to about 20 wt %, about 0.07 wt % to about 20 wt %, about 0.1 wt% to about 20 wt %, about 0.3 wt % to about 20 wt %, about 0.5 wt % to about 20 wt %, about 0.7 wt % to about 20 wt %, about 1 wt% to about 20 wt %, about 3 wt % to about 20 wt %, about 5 wt % to about 20 wt %, about 7 wt % to about 20 wt %, about 10 wt% to about 20 wt %, about 15 wt
- % to about 30 wt. % from about 10 wt. % to about 30 wt. %, from about 20 wt. % to about 40 wt. %, or from about 30 wt. % to about 50 wt. %.
- the composition of the present application further comprises one or more additional additives.
- additional additives include, but are not limited to, salts, flavoring agents, minerals, organic acids and inorganic acids, polyols, nucleotides, bitter compounds, astringent compounds, proteins or protein hydrolysates, surfactants, gums and waxes, antioxidants, polymers, fatty acids, vitamins, preservatives, and hydration agents, as further described below.
- composition of the present application can comprise one or more salts.
- salt refers to salts that retain the desired chemical activity of the compositions of the present application and are safe for human or animal consumption in a generally acceptable range.
- the one or more salts may be organic or inorganic salts.
- Nonlimiting examples of salts include sodium carbonate, sodium bicarbonate, sodium chloride, potassium chloride, magnesium chloride, sodium sulfate, magnesium sulfate, and potassium sulfate, or any edible salt, for example calcium salts, metal alkali halides, metal alkali carbonates, metal alkali bicarbonates, metal alkali phosphates, metal alkali sulfates, biphosphates, pyrophosphates, triphosphates, metaphosphates, and metabisulfates.
- the one or more salts are salts formed with metal cations such as calcium, bismuth, barium, magnesium, aluminum, copper, cobalt, nickel, cadmium, sodium, potassium, and the like, or with a cation formed from ammonia, N,N-dibenzylethylenediamine, D-glucosamine, ethanolamine, diethanolamine, triethanolamine, N-methylglucamine tetraethylammonium, or ethylenediamine.
- metal cations such as calcium, bismuth, barium, magnesium, aluminum, copper, cobalt, nickel, cadmium, sodium, potassium, and the like
- metal cations such as calcium, bismuth, barium, magnesium, aluminum, copper, cobalt, nickel, cadmium, sodium, potassium, and the like
- the one or more salts are formed with inorganic acids, such as hydrochloric acid, hydrobromic acid, sulfuric acid, nitric acid, phosphoric acid, and the like; or formed with organic acids, such as acetic acid, propionic acid, hexanoic acid,
- cyclopentanepropionic acid glycolic acid, pyruvic acid, lactic acid, malonic acid, succinic acid, malic acid, maleic acid, fumaric acid, tartaric acid, citric acid, benzoic acid, 3-(4- hydroxybenzoyl)benzoic acid, cinnamic acid, mandelic acid, methanesulfonic acid,
- ethanesulfonic acid l,2-ethane-disulfonic acid, 2 -hydroxy ethanesulfonic acid, benzenesulfonic acid, 4-chlorobenzenesulfonic acid, 2-naphthalenesulfonic acid, 4-toluenesulfonic acid, camphorsulfonic acid, 4-methylbicyclo[2.2.2]-oct-2-ene-l-carboxylic acid, glucoheptonic acid, 3-phenylpropionic acid, trimethylacetic acid, tertiary butylacetic acid, lauryl sulfuric acid, gluconic acid, glutamic acid, hydroxynaphthoic acid, salicylic acid, stearic acid and muconic acid.
- non-limiting inorganic salts may be selected from the group consisting of sodium chloride, sodium carbonate, sodium bicarbonate, sodium acetate, sodium sulfide, sodium sulfate, sodium phosphate, potassium chloride, potassium citrate, potassium carbonate, potassium bicarbonate, potassium acetate, europium chloride (EuCU). gadolinium chloride (GdCU). terbium chloride (TbCU).
- magnesium sulfate alum, magnesium chloride, mono-, di-, tri-basic sodium or potassium salts of phosphoric acid (e.g., inorganic phosphates), salts of hydrochloric acid (e.g., inorganic chlorides), sodium carbonate, sodium bisulfate, and sodium bicarbonate.
- phosphoric acid e.g., inorganic phosphates
- hydrochloric acid e.g., inorganic chlorides
- sodium carbonate sodium bisulfate
- sodium bicarbonate sodium bicarbonate
- Exemplary organic salts may be selected from the group consisting of choline chloride, alginic acid sodium salt (sodium alginate), glucoheptonic acid sodium salt, gluconic acid sodium salt (sodium gluconate), gluconic acid potassium salt (potassium gluconate), guanidine HC1, glucosamine HC1, amiloride HC1, monosodium glutamate (MSG), adenosine monophosphate salt, magnesium gluconate, potassium tartrate (monohydrate), and sodium tartrate (dihydrate).
- the salt is a metal or metal alkali halide, a metal or metal alkali carbonate or bicarbonate, or a metal or metal alkali phosphate, biphosphate, pyrophosphate, triphosphate, metaphosphate, or metabisulfate thereof.
- the salt is an inorganic salt that comprises sodium, potassium, calcium, or magnesium.
- the salt is a sodium salt or a potassium salt.
- the salt forms can be added to the sweetener compositions in the same amounts as their acid or base forms.
- Alternative salts include various chloride or sulfate salts, such as sodium chloride, potassium chloride, magnesium chloride, sodium sulfate, magnesium sulfate, and potassium sulfate, or any edible salt.
- the one or more salts comprise one or more salts of steviol glycosides (SG salts) and/or salts of glycosylated steviol glycosides (GSG-salts).
- the one or more SG salts comprise a salt of RB and/or STB.
- the one or more salts comprise one or more amino acid salts. In some embodiments, the one or more salts comprise one or more poly-amino acid salts.
- the one or more salts comprise one or more sugar acid salts.
- the one or more salts can make up anywhere from about 0.01 wt. % to about 30 wt. % of the composition of the present application, specifically about 0.01 wt. %, about 0.02 wt. %, about 0.03 wt. %, about 0.04 wt. %, about 0.05 wt. %, about 0.06 wt. %, about 0.07 wt. %, about 0.08 wt. %, about 0.09 wt. %, 0.1 wt. %, about 0.2 wt. %, about 0.3 wt. %, about 0.4 wt. %, about 0.5 wt. %, about 0.6 wt.
- wt. % about 0.7 wt. %, about 0.8 wt. %, about 0.9 wt. %, about 1 wt. %, about 2 wt. %, about 3 wt. %, about 4 wt. %, about 5 wt. %, about 6 wt. %, about 7 wt. %, about 8 wt. %, about 9 wt. %, about 10 wt. %, about 11 wt. %, about 12 wt. %, about 13 wt. %, about 14 wt. %, about 15 wt. %, about 16 wt. %, about 17 wt. %, about 18 wt. %, about 19 wt.
- the salt content in a composition is calculated based on the weight of sodium chloride. More specifically, the salt content (based on weight of NaCl) may be determined by determining the total ash content of a sample according to the general method for determining total ash content as set forth in FAO JECFA MONOGRAPHS, vol. 4, 2007. The weight of sodium chloride is determined from the weight of sodium oxide multiplied by a factor of 1.89. For example, if the total ash content of lOOg the composition of the present application is lg, the composition of the present application has a salt content of 1.89 wt %.
- a“flavoring agent” or“flavorant” herein refers to a compound or an ingestibly acceptable salt or solvate thereof that induces a flavor or taste in an animal or a human.
- the flavoring agent can be natural, semi-synthetic, or synthetic.
- Suitable flavorants and flavoring ingredient additives for use in the compositions of the present application include, but are not limited to, vanillin, vanilla extract, mango extract, cinnamon, citrus, coconut, ginger, viridiflorol, almond, bay, thyme, cedar leaf, nutmeg, allspice, sage, mace, menthol (including menthol without mint), an essential oil, such as an oil produced from a plant or a fruit, such as peppermint oil, spearmint oil, other mint oils, clove oil, cinnamon oil, oil of wintergreen, or an oil of almonds; a plant extract, fruit extract or fruit essence from grape skin extract, grape seed extract, apple, banana, watermelon, pear, peach, grape, strawberry, raspberry, cherry, plum, pineapple, apricot, a flavoring agent comprising a citrus flavor, such as an extract, essence, or oil of lemon, lime, orange, tangerine, grapefruit, citron, kumquat, and combinations thereof.
- an essential oil such as
- Non-limiting examples of proprietary flavorants include DohlerTM Natural Flavoring Sweetness Enhancer K14323 (DohlerTM, Darmstadt, Germany), SymriseTM Natural Flavor Mask for Sweeteners 161453 and 164126 (SymriseTM, Holzminden, Germany), Natural AdvantageTM Bitterness Blockers 1, 2, 9 and 10 (Natural AdvantageTM, Freehold, New Jersey, U.S.A.), and SucramaskTM (Creative Research Management, Stockton, California, U.S.A.).
- the flavoring agent is present in the composition of the present application in an amount effective to provide a final amount of from about 0.1 ppm to about 5,000 ppm.
- Minerals comprise inorganic chemical elements required by living organisms. Minerals are comprised of a broad range of compositions (e.g ., elements, simple salts, and complex silicates) and also vary broadly in crystalline structure. They may naturally occur in foods and beverages, may be added as a supplement, or may be consumed or administered separately from foods or beverages.
- compositions e.g ., elements, simple salts, and complex silicates
- Minerals may be categorized as either bulk minerals, which are required in relatively large amounts, or trace minerals, which are required in relatively small amounts.
- Bulk minerals generally are required in amounts greater than or equal to about 100 mg per day and trace minerals are those that are required in amounts less than about 100 mg per day.
- the minerals are chosen from bulk minerals, trace minerals or combinations thereof.
- bulk minerals include calcium, chlorine, magnesium, phosphorous, potassium, sodium, and sulfur.
- trace minerals include chromium, cobalt, copper, fluorine, iron, manganese, molybdenum, selenium, zinc, and iodine. Although iodine generally is classified as a trace mineral, it is required in larger quantities than other trace minerals and often is categorized as a bulk mineral.
- the mineral is a trace mineral, believed to be necessary for human nutrition, non-limiting examples of which include bismuth, boron, lithium, nickel, rubidium, silicon, strontium, tellurium, tin, titanium, tungsten, and vanadium.
- the minerals embodied herein may be in any form known to those of ordinary skill in the art. In some embodiments, the minerals are in their ionic form, having either a positive or negative charge. For example, sulfur and phosphorous often are found naturally as sulfates, sulfides, and phosphates. In some embodiment, the minerals are present in their molecular form.
- minerals are present in the composition of the present application in an amount effective to provide an amount of from about 25 ppm to about 25,000 ppm in the final product.
- Suitable organic acid additives include any compound which comprises a -COOH moiety, such as, for example, C2-C30 carboxylic acids, substituted hydroxyl C2-C30 carboxylic acids, butyric acid (ethyl esters), substituted butyric acid (ethyl esters), benzoic acid, substituted benzoic acids (e.g., 2,4-dihydroxybenzoic acid), substituted cinnamic acids, hydroxy acids, substituted hydroxybenzoic acids, anisic acid substituted cyclohexyl carboxylic acids, tannic acid, aconitic acid, lactic acid, tartaric acid, citric acid, isocitric acid, gluconic acid,
- glucoheptonic acids adipic acid, hydroxy citric acid, malic acid, fruitaric acid (a blend of malic, fumaric, and tartaric acids), fumaric acid, maleic acid, succinic acid, chlorogenic acid, salicylic acid, creatine, caffeic acid, bile acids, acetic acid, ascorbic acid, alginic acid, erythorbic acid, polyglutamic acid, glucono delta lactone, and their alkali or alkaline earth metal salt derivatives thereof.
- the organic acid additives also may be in either the D- or L-configuration.
- organic acid additives described optionally may be substituted with at least one group chosen from hydrogen, alkyl, alkenyl, alkynyl, halo, haloalkyl, carboxyl, acyl, acyloxy, amino, amido, carboxyl derivatives, alkylamino, dialkylamino, arylamino, alkoxy, aryloxy, nitro, cyano, sulfo, thiol, imine, sulfonyl, sulfenyl, sulfinyl, sulfamyl, carboxalkoxy, carboxamido, phosphonyl, phosphinyl, phosphoryl, phosphino, thioester, thioether, anhydride, oximino, hydrazino, carbamyl, phosphor or phosphonato.
- the organic acid additive is present in the composition of the present application in an amount
- Organic acids also include amino acids such as, aspartic acid, arginine, glycine, glutamic acid, proline, threonine, theanine, cysteine, cystine, alanine, valine, tyrosine, leucine, arabinose, trans-4-hydroxyproline, isoleucine, asparagine, serine, lysine, histidine, ornithine, methionine, carnitine, aminobutyric acid (a-, b-, and/or d-isomers), glutamine, hydroxyproline, taurine, norvaline and sarcosine.
- amino acids such as, aspartic acid, arginine, glycine, glutamic acid, proline, threonine, theanine, cysteine, cystine, alanine, valine, tyrosine, leucine, arabinose, trans-4-hydroxyproline, isoleucine, asparagine, serine, ly
- the amino acid may be in the D- or L-configuration and in the mono-, di-, or tri-form of the same or different amino acids. Additionally, the amino acids may be a-, b- , g- and/or d-isomers if appropriate. Combinations of the foregoing amino acids and their corresponding salts (e.g., sodium, potassium, calcium, magnesium salts or other alkali or alkaline earth metal salts thereof, or acid salts) also are suitable additives in some embodiments.
- the amino acids may be natural or synthetic.
- the amino acids also may be modified.
- Modified amino acids refers to any amino acid wherein at least one atom has been added, removed, substituted, or combinations thereof (e.g., N-alkyl amino acid, N-acyl amino acid, or N-methyl amino acid).
- modified amino acids include amino acid derivatives such as trimethyl glycine, N-methyl-glycine, and N-methyl-alanine.
- modified amino acids encompass both modified and unmodified amino acids.
- amino acids also encompass both peptides and polypeptides (e.g., dipeptides, tripeptides, tetrapeptides, and pentapeptides) such as glutathione and L-alanyl-L- glutamine.
- polypeptides e.g., dipeptides, tripeptides, tetrapeptides, and pentapeptides
- glutathione and L-alanyl-L- glutamine such as glutathione and L-alanyl-L- glutamine.
- Suitable poly amino acid additives include poly-L-aspartic acid, poly -L-ly sine (e.g., poly-L-a-lysine or poly-L-s-lysine), poly-L-omithine (e.g., poly-L-a-omithine or poly-L-s- omithine), poly-L-arginine, other polymeric forms of amino acids, and salt forms thereof (e.g., calcium, potassium, sodium, or magnesium salts such as L-glutamic acid mono sodium salt).
- the poly-amino acid additives also may be in the D- or L-configuration. Additionally, the polyamino acids may be a-, b-, g-, d-, and e-isomers if appropriate. Combinations of the foregoing poly-amino acids and their corresponding salts (e.g., sodium, potassium, calcium, magnesium salts or other alkali or alkaline earth metal salts thereof or acid salts) also are suitable additives in some embodiments.
- the poly-amino acids described herein also may comprise co-polymers of different amino acids.
- the poly-amino acids may be natural or synthetic.
- poly-amino acids also may be modified, such that at least one atom has been added, removed, substituted, or combinations thereof (e.g., N-alkyl poly-amino acid or N-acyl poly-amino acid).
- poly-amino acids encompass both modified and unmodified poly-amino acids.
- modified poly-amino acids include, but are not limited to, poly-amino acids of various molecular weights (MW), such as poly-L-a-lysine with a MW of 1,500, MW of 6,000, MW of 25,200, MW of 63,000, MW of 83,000, or MW of 300,000.
- the amino acid is present in the composition of the present application in an amount effective to provide an amount of from about 10 ppm to about 50,000 ppm in the final product.
- Suitable inorganic acid additives include, but are not limited to, phosphoric acid, phosphorous acid, polyphosphoric acid, hydrochloric acid, sulfuric acid, carbonic acid, sodium dihydrogen phosphate, and alkali or alkaline earth metal salts thereof (e.g., inositol
- the in organic acid is present in the composition of the present application in an amount effective to provide an amount of from about 25 ppm to about 25,000 ppm in the final product.
- polyol refers to a molecule that contains more than one hydroxyl group.
- a polyol may be a diol, triol, or a tetraol which contains 2, 3, and 4 hydroxyl groups respectively.
- a polyol also may comprise more than 4 hydroxyl groups, such as a pentaol, hexaol, heptaol, or the like, which comprise 5, 6, or 7 hydroxyl groups, respectively.
- a polyol also may be a sugar alcohol, polyhydric alcohol, or polyalcohol which is a reduced form of carbohydrate, wherein the carbonyl group (aldehyde or ketone, reducing sugar) has been reduced to a primary or secondary hydroxyl group.
- Non-limiting examples of polyols in some embodiments include maltitol, mannitol, sorbitol, lactitol, xylitol, isomalt, propylene glycol, glycerol (glycerin), threitol, galactitol, palatinose, reduced isomalto-oligosaccharides, reduced xylo-oligosaccharides, reduced gentio- oligosaccharides, reduced maltose syrup, reduced glucose syrup, and sugar alcohols or any other carbohydrates capable of being reduced which do not adversely affect taste.
- polyol is present in the compositions of the present application in an amount effective to provide an amount of from about 100 ppm to about 250,000 ppm in the final product.
- Suitable nucleotide additives include, but are not limited to, inosine monophosphate (“IMP”), guanosine monophosphate (“GMP”), adenosine monophosphate (“AMP”), cytosine monophosphate (CMP), uracil monophosphate (UMP), inosine diphosphate, guanosine diphosphate, adenosine diphosphate, cytosine diphosphate, uracil diphosphate, inosine triphosphate, guanosine triphosphate, adenosine triphosphate, cytosine triphosphate, uracil triphosphate, alkali or alkaline earth metal salts thereof, and combinations thereof.
- IMP inosine monophosphate
- GMP guanosine monophosphate
- AMP adenosine monophosphate
- CMP cytosine monophosphate
- UMP uracil monophosphate
- inosine diphosphate guanosine diphosphate
- nucleotides described herein also may comprise nucleotide-related additives, such as nucleosides or nucleic acid bases (e.g., guanine, cytosine, adenine, thymine, and uracil).
- nucleosides or nucleic acid bases e.g., guanine, cytosine, adenine, thymine, and uracil.
- nucleotide is present in the compositions of the present application in an amount effective to provide an amount of from about 5 ppm to about 1,000 ppm in the final product.
- Suitable bitter compound additives include, but are not limited to, caffeine, quinine, urea, bitter orange oil, naringin, quassia, and salts thereof.
- bitter compounds are present in the compositions of the present application in an amount effective to provide an amount of from about 25 ppm to about 25,000 ppm in the final product.
- Suitable astringent compound additives include, but are not limited to, tannic acid, europium chloride (EuCl3), gadolinium chloride (GdCl3), terbium chloride (TbCl3), alum, tannic acid, and polyphenols (e.g., tea polyphenols).
- astringent compound is present in the compositions of the present application in an amount effective to provide an amount of from about 10 ppm to about 5,000 ppm in the final product.
- Suitable protein or protein hydrolysate additives include, but are not limited to, bovine serum albumin (BSA), whey protein (including fractions or concentrates thereof such as 90% instant whey protein isolate, 34% whey protein, 50%> hydrolyzed whey protein, and 80%> whey protein concentrate), soluble rice protein, soy protein, protein isolates, protein
- BSA bovine serum albumin
- whey protein including fractions or concentrates thereof such as 90% instant whey protein isolate, 34% whey protein, 50%> hydrolyzed whey protein, and 80%> whey protein concentrate
- soy protein soy protein, protein isolates, protein
- hydrolysates reaction products of protein hydrolysates, glycoproteins, and/or proteoglycans containing amino acids (e.g., glycine, alanine, serine, threonine, asparagine, glutamine, arginine, valine, isoleucine, leucine, norvaline, methionine, proline, tyrosine, hydroxyproline, and the like), collagen (e.g., gelatin), partially hydrolyzed collagen (e.g., hydrolyzed fish collagen), and collagen hydrolysates (e.g., porcine collagen hydrolysate).
- amino acids e.g., glycine, alanine, serine, threonine, asparagine, glutamine, arginine, valine, isoleucine, leucine, norvaline, methionine, proline, tyrosine, hydroxyproline, and the like
- collagen e.g., gelatin
- proteins or protein hydrolysates are present in the compositions of the present application in an amount effective to provide an amount of from about 100 ppm to about 50,000 ppm in the final product.
- Suitable surfactant additives include, but are not limited to, polysorbates (e.g., polyoxyethylene sorbitan monooleate (polysorbate 80), polysorbate 20, polysorbate 60), sodium dodecylbenzenesulfonate, dioctyl sulfosuccinate or dioctyl sulfosuccinate sodium, sodium dodecyl sulfate, cetylpyridinium chloride (hexadecylpyridinium chloride),
- hexadecyltnmethylammonium bromide sodium cholate, carbamoyl, choline chloride, sodium glycocholate, sodium taurodeoxy cholate, lauric arginate, sodium stearoyl lactylate, sodium taurocholate, lecithins, sucrose oleate esters, sucrose stearate esters, sucrose palmitate esters, sucrose laurate esters, and other emulsifiers, and the like.
- surfactants are present in the compositions of the present application in an amount effective to provide an amount of from about 20 ppm to about 20,000 ppm in the final product.
- Gums and mucilages represent a broad array of different branched structures.
- Guar gum is a galactomannan produced from the ground endosperm of the guar seed. Guar gum is commercially available (e.g., Benefiber by Novartis AG). Other gums, such as gum arabic and pectins, have still different structures. Still other gums include xanthan gum, gellan gum, tara gum, psylium seed husk gum, and locust been gum.
- Waxes are esters of ethylene glycol and two fatty acids, generally occurring as a hydrophobic liquid that is insoluble in water.
- gums or waxes are present in the compositions of the present application in an amount effective to provide an amount of from about 100 ppm to about 100,000 ppm in the final product.
- antioxidant refers to any substance which inhibits, suppresses, or reduces oxidative damage to cells and biomolecules. Without being bound by theory, it is believed that antioxidants inhibit, suppress, or reduce oxidative damage to cells or biomolecules by stabilizing free radicals before they can cause harmful reactions. As such, antioxidants may prevent or postpone the onset of some degenerative diseases.
- antioxidants for embodiments of this application include, but are not limited to, vitamins, vitamin cofactors, minerals, hormones, carotenoids, carotenoid terpenoids, non-carotenoid terpenoids, flavonoids, flavonoid polyphenolics (e.g., bioflavonoids), flavonols, flavones, phenols, polyphenols, esters of phenols, esters of polyphenols, nonflavonoid phenolics, isothiocyanates, and combinations thereof.
- bioflavonoids bioflavonoids
- flavonols flavones
- phenols polyphenols
- esters of phenols esters of polyphenols
- nonflavonoid phenolics isothiocyanates
- the antioxidant is vitamin A, vitamin C, vitamin E, ubiquinone, mineral selenium, manganese, melatonin, a- carotene, b-carotene, lycopene, lutein, zeanthin, crypoxanthin, reservatol, eugenol, quercetin, catechin, gossypol, hesperetin, curcumin, ferulic acid, thymol, hydroxytyrosol, tumeric, thyme, olive oil, lipoic acid, glutathinone, gutamine, oxalic acid, tocopherol-derived compounds, butylated hydroxyanisole (BHA), butylated hydroxy toluene (BHT), ethylenediaminetetraacetic acid (EDTA), tert-butylhydroquinone, acetic acid, pectin, tocotrienol, tocopherol, coenzyme
- the antioxidant is a synthetic antioxidant such as butylated hydroxytolune or butylated hydroxyanisole, for example.
- suitable antioxidants for embodiments of this application include, but are not limited to, fruits, vegetables, tea, cocoa, chocolate, spices, herbs, rice, organ meats from livestock, yeast, whole grains, or cereal grains.
- polyphenols also known as“polyphenobcs”
- polyphenobcs are a group of chemical substances found in plants, characterized by the presence of more than one phenol group per molecule.
- a variety of health benefits may be derived from polyphenols, including prevention of cancer, heart disease, and chronic inflammatory disease and improved mental strength and physical strength, for example.
- Suitable polyphenols for embodiments of this application include catechins, proanthocyanidins, procyanidins, anthocyanins, quercerin, rutin, reservatrol, isoflavones, curcumin, punicalagin, ellagitannin, hesperidin, naringin, citrus flavonoids, chlorogenic acid, other similar materials, and combinations thereof.
- the antioxidant is a catechin such as, for example,
- EGCG epigallocatechin gallate
- Suitable sources of catechins for embodiments of this application include, but are not limited to, green tea, white tea, black tea, oolong tea, chocolate, cocoa, red wine, grape seed, red grape skin, purple grape skin, red grape juice, purple grape juice, berries, pycnogenol, and red apple peel.
- the antioxidant is chosen from proanthocyanidins, procyanidins or combinations thereof.
- Suitable sources of proanthocyanidins and procyanidins for embodiments of this application include, but are not limited to, red grapes, purple grapes, cocoa, chocolate, grape seeds, red wine, cacao beans, cranberry, apple peel, plum, blueberry, black currants, choke berry, green tea, sorghum, cinnamon, barley, red kidney bean, pinto bean, hops, almonds, hazelnuts, pecans, pistachio, pycnogenol, and colorful berries.
- the antioxidant is an anthocyanin.
- Suitable sources of anthocyanins for embodiments of this application include, but are not limited to, red berries, blueberries, bilberry, cranberry, raspberry, cherry, pomegranate, strawberry, elderberry, choke berry, red grape skin, purple grape skin, grape seed, red wine, black currant, red currant, cocoa, plum, apple peel, peach, red pear, red cabbage, red onion, red orange, and blackberries.
- the antioxidant is chosen from quercetin, rutin or combinations thereof.
- Suitable sources of quercetin and rutin for embodiments of this application include, but are not limited to, red apples, onions, kale, bog whortleberry, lingonberrys, chokeberry, cranberry, blackberry, blueberry, strawberry, raspberry, black currant, green tea, black tea, plum, apricot, parsley, leek, broccoli, chili pepper, berry wine, and ginkgo.
- the antioxidant is reservatrol.
- Suitable sources of reservatrol for embodiments of this application include, but are not limited to, red grapes, peanuts, cranberry, blueberry, bilberry, mulberry, Japanese Itadori tea, and red wine.
- the antioxidant is an isoflavone.
- Suitable sources of isoflavones for embodiments of this application include, but are not limited to, soy beans, soy products, legumes, alfalfa sprouts, chickpeas, peanuts, and red clover.
- the antioxidant is curcumin.
- Suitable sources of curcumin for embodiments of this application include, but are not limited to, turmeric and mustard.
- the antioxidant is chosen from punicalagin, ellagitannin or combinations thereof.
- Suitable sources of punicalagin and ellagitannin for embodiments of this application include, but are not limited to, pomegranate, raspberry, strawberry, walnut, and oak- aged red wine.
- the antioxidant is a citrus flavonoid, such as hesperidin or naringin.
- Suitable sources of citrus flavonoids, such as hesperidin or naringin, for embodiments of this application include, but are not limited to, oranges, grapefruits, and citrus juices.
- the antioxidant is chlorogenic acid.
- Suitable sources of chlorogenic acid for embodiments of this application include, but are not limited to, green coffee, yerba mate, red wine, grape seed, red grape skin, purple grape skin, red grape juice, purple grape juice, apple juice, cranberry, pomegranate, blueberry, strawberry, sunflower, Echinacea, pycnogenol, and apple peel.
- antioxidants are present in the compositions of the present application in an amount effective to provide an amount of from about 100 ppm to about 250,000 ppm in the final product.
- Suitable polymer additives include, but are not limited to, chitosan, pectin, pectic, pectinic, polyuronic, polygalacturonic acid, starch, food hydrocolloid or crude extracts thereof (e.g., gum acacia Senegal (FibergumTM), gum acacia seyal, carageenan), poly-L-lysine (e.g., poly-L-a-lysine or poly-L- e-lysine), poly-L-omithine (e.g., poly-L-a-omithine or poly-L-e- ornithine), polypropylene glycol, polyethylene glycol, poly(ethylene glycol methyl ether), polyarginine, polyaspartic acid, poly glutamic acid, polyethylene imine, alginic acid, sodium alginate, propylene glycol alginate, and sodium polyethyleneglycolalginate, sodium
- hexametaphosphate and its salts and other cationic polymers and anionic polymers.
- polymer are present in the compositions of the present application in an amount effective to provide an amount of from about 10 ppm to about 10,000 ppm in the final product.
- fatty acid refers to any straight chain monocarboxylic acid and includes saturated fatty acids, unsaturated fatty acids, long chain fatty acids, medium chain fatty acids, short chain fatty acids, fatty acid precursors (including omega-9 fatty acid precursors), and esterified fatty acids.
- long chain polyunsaturated fatty acid refers to any polyunsaturated carboxylic acid or organic acid with a long aliphatic tail.
- omega-3 fatty acid refers to any polyunsaturated fatty acid having a first double bond as the third carbon-carbon bond from the terminal methyl end of its carbon chain.
- the omega-3 fatty acid may comprise a long chain omega-3 fatty acid.
- an“omega-6 fatty acid” is any polyunsaturated fatty acid having a first double bond as the sixth carbon-carbon bond from the terminal methyl end of its carbon chain.
- Suitable omega-3 fatty acids for use in embodiments of the present application can be produced from algae, fish, animals, plants, or combinations thereof, for example.
- suitable omega-3 fatty acids include, but are not limited to, linolenic acid, alpha-linolenic acid, eicosapentaenoic acid, docosahexaenoic acid, stearidonic acid, eicosatetraenoic acid and combinations thereof.
- suitable omega-3 fatty acids can be provided in fish oils, (e.g ., menhaden oil, tuna oil, salmon oil, bonito oil, and cod oil), microalgae omega-3 oils or combinations thereof.
- suitable omega-3 fatty acids may be produced from commercially available omega-3 fatty acid oils, such as Microalgae DHA oil (from Martek, Columbia, MD), OmegaPure (from Omega Protein, Houston, TX), Marinol C-38 (from Lipid Nutrition, Channahon, IL), Bonito oil and MEG-3 (from Ocean Nutrition,
- omega-3 fatty acid oils such as Microalgae DHA oil (from Martek, Columbia, MD), OmegaPure (from Omega Protein, Houston, TX), Marinol C-38 (from Lipid Nutrition, Channahon, IL), Bonito oil and MEG-3 (from Ocean Nutrition,
- Suitable omega-6 fatty acids include, but are not limited to, linoleic acid, gamma- linolenic acid, dihommo-gamma-linolenic acid, arachidonic acid, eicosadienoic acid, docosadienoic acid, adrenic acid, docosapentaenoic acid and combinations thereof.
- Suitable esterified fatty acids for embodiments of the present application may include, but are not limited to, monoacylgycerols containing omega-3 and/or omega-6 fatty acids, diacylgycerols containing omega-3 and/or omega-6 fatty acids, or triacylgycerols containing omega-3 and/or omega-6 fatty acids and combinations thereof.
- fatty acids are present in the compositions of the present application in an amount effective to provide an amount of from about 100 ppm to about 100,000 ppm in the final product.
- Vitamins are organic compounds that the human body needs in small quantities for normal functioning. The body uses vitamins without breaking them down, unlike other nutrients such as carbohydrates and proteins. To date, thirteen vitamins have been recognized, and one or more can be used in the compositions herein. Suitable vitamins and their alternative chemical names are provided in the accompanying parentheses which follow include, vitamin A (retinol, retinaldehyde), vitamin D (calciferol, cholecalciferol, lumisterol, ergocalciferol,
- vitamin E dihydrotachysterol, 7-dehydrocholesterol
- vitamin E tocopherol, tocotrienol
- vitamin K phytoquinone, naphthoquinone
- vitamin Bl thiamin
- vitamin B2 riboflavin, vitamin G
- vitamin B3 niacin, nicotinic acid, vitamin PP
- vitamin B5 pantothenic acid
- vitamin B6 pyridoxine, pyridoxal, pyridoxamine
- vitamin B7 biotin, vitamin H
- vitamin B9 folic acid, folate, folacin, vitamin M, pteroyl-L-glutamic acid
- vitamin B12 cobalamin, cyanocobalamin
- vitamin C ascorbic acid
- vitamin includes pseudo- vitamins.
- the vitamin is a fat-soluble vitamin chosen from vitamin A, D, E, K and combinations thereof.
- the vitamin is a water-soluble vitamin chosen from vitamin Bl, vitamin B2, vitamin B3, vitamin B6, vitamin B12, folic acid, biotin, pantothenic acid, vitamin C and combinations thereof.
- vitamins are present in the compositions of the present application in an amount effective to provide an amount of from about 10 ppm to about 10,000 ppm in the final product.
- the preservative is chosen from antimicrobials, antienzymatics or combinations thereof.
- antimicrobials include sulfites, propionates, benzoates, sorbates, nitrates, nitrites, bacteriocins such as nisin, salts, sugars, acetic acid, dimethyl dicarbonate (DMDC), ethanol, and ozone.
- Sulfites include, but are not limited to, sulfur dioxide, sodium bisulfite, and potassium hydrogen sulfite.
- Propionates include, but are not limited to, propionic acid, calcium propionate, and sodium propionate.
- Benzoates include, but are not limited to, sodium benzoate and benzoic acid.
- Sorbates include, but are not limited to, potassium sorbate, sodium sorbate, calcium sorbate, and sorbic acid.
- Nitrates and nitrites include, but are not limited to, sodium nitrate and sodium nitrite.
- Non-limiting examples of antienzymatics suitable for use as preservatives in particular embodiments of the application include ascorbic acid, citric acid, and metal chelating agents such as ethylenediaminetetraacetic acid (EDTA).
- ascorbic acid citric acid
- metal chelating agents such as ethylenediaminetetraacetic acid (EDTA).
- preserves are present in the compositions of the present application in an amount effective to provide an amount of from about 100 ppm to about 5000 ppm in the final product.
- Hydration products help the body to replace fluids that are lost through excretion.
- fluid is lost as sweat in order to regulate body temperature, as urine in order to excrete waste substances, and as water vapor in order to exchange gases in the lungs.
- Fluid loss can also occur due to a wide range of external causes, non-limiting examples of which include physical activity, exposure to dry air, diarrhea, vomiting, hyperthermia, shock, blood loss, and hypotension.
- Diseases causing fluid loss include diabetes, cholera, gastroenteritis, shigellosis, and yellow fever.
- Forms of malnutrition that cause fluid loss include excessive consumption of alcohol, electrolyte imbalance, fasting, and rapid weight loss.
- the hydration product in a composition helps the body replace fluids that are lost during exercise.
- the hydration product is an electrolyte, non-limiting examples of which include sodium, potassium, calcium, magnesium, chloride, phosphate, bicarbonate, and combinations thereof.
- Suitable electrolytes for use in some embodiments of this application are also described in U.S. Patent No. 5,681,569, the disclosure of which is expressly incorporated herein by reference.
- the electrolytes are obtained from their corresponding water-soluble salts.
- Non-limiting examples of salts for use in some embodiments include chlorides, carbonates, sulfates, acetates, bicarbonates, citrates, phosphates, hydrogen phosphates, tartrates, sorbates, citrates, benzoates, or combinations thereof.
- the electrolytes are provided by juice, fruit extracts, vegetable extracts, tea, or teas extracts.
- the hydration agent is a flavanol that provides cellular rehydration. Flavanols are a class of natural substances present in plants, and generally comprise a 2-phenylbenzopyrone molecular skeleton attached to one or more chemical moieties.
- Non-limiting examples of flavanols suitable for use herein include catechin, epicatechin, gallocatechin, epigallocatechin, epicatechin gallate, epigallocatechin 3-gallate, theaflavin, theaflavin 3-gallate, theaflavin 3'-gallate, theaflavin 3,3' gallate, thearubigin or combinations thereof.
- Several common sources of flavanols include tea plants, fruits, vegetables, and flowers. In preferred embodiments, the flavanol is extracted from green tea.
- the hydration agent is a glycerol solution to enhance exercise endurance.
- the ingestion of a glycerol containing solution has been shown to provide beneficial physiological effects, such as expanded blood volume, lower heart rate, and lower rectal temperature.
- hydration agents are present in the compositions of the present application in an amount effective to provide an amount of from about 100 ppm to about 250,000 ppm in the final product.
- composition of the present application relates to an orally consumable composition comprising a composition of the present application.
- the composition of the present application can be added to the consumable composition to provide a sweetened consumable composition or a flavored consumable composition.
- Orally consumable compositions refer to substances which are contacted with the mouth of man or animal, including substances which are taken into and subsequently ejected from the mouth and substances which are drunk, eaten, swallowed or otherwise ingested, and are safe for human or animal consumption when used in a generally acceptable range.
- Exemplary orally consumable compositions include, but are not limited to, confections, condiments, chewing compositions, cereal composition, baked goods, tabletop sweeteners, beverages and beverage products, medicinal compositions, smoking compositions, and oral hygiene compositions. Consumables can be sweetened or unsweetened.
- Orally consumable compositions consumable can optionally include additives, sweeteners, functional ingredients and combinations thereof, as described herein. Any of the additive, sweeteners and other ingredients described above can be present in the orally consumable compositions.
- Consumables employing the compositions of the present application are also suitable for use in processed agricultural products, livestock products or seafood; processed meat products such as sausage and the like; retort food products, pickles, preserves boiled in soy sauce, delicacies, side dishes; soups; snacks, such as potato chips, cookies, or the like; as shredded filler, leaf, stem, stalk, homogenized leaf cured and animal feed.
- the orally consumable composition comprising the composition of the present application is a confection.
- “confection” can mean a sweet, a lollie, a confectionery, or similar term.
- the confection generally contains a base composition component and a sweetener component.
- A“base composition” refers to any composition which can be a food item and provides a matrix for carrying the sweetener component.
- the composition of the present application comprising the same can serve as the sweetener component.
- the confection may be in the form of any food that is typically perceived to be rich in sugar or is typically sweet.
- the confections may be bakery products such as pastries; desserts such as yogurt, jellies, drinkable jellies, puddings, Bavarian cream, blancmange, cakes, brownies, mousse and the like, sweetened food products eaten at tea time or following meals; frozen foods; cold confections, e.g., types of ice cream such as ice cream, ice milk, lacto-ice and the like (food products in which sweeteners and various other types of raw materials are added to milk products, and the resulting mixture is agitated and frozen), and ice confections such as sherbets, dessert ices and the like (food products in which various other types of raw materials are added to a sugary liquid, and the resulting mixture is agitated and frozen); general confections, e.g., baked confections or steamed confections such as crackers, biscuits, buns with bean-jam filling, halvah, alfajor, and the like; rice cakes and snacks; table top products;
- compositions which comprise a substantially water-insoluble, chewable gum base such as chicle or substitutes thereof, including jetulong, guttakay rubber or certain comestible natural synthetic resins or waxes), hard candy, soft candy, mints, nougat candy, jelly beans, fudge, toffee, taffy, Swiss milk tablet, licorice candy, chocolates, gelatin candies, marshmallow, marzipan, divinity, cotton candy, and the like; sauces including fruit flavored sauces, chocolate sauces and the like; edible gels; cremes including butter cremes, flour pastes, whipped cream and the like; jams including strawberry jam, marmalade and the like; and breads including sweet breads and the like or other starch products, and combinations thereof.
- Suitable base compositions for embodiments of this application may include flour, yeast, water, salt, butter, eggs, milk, milk powder, liquor, gelatin, nuts, chocolate, citric acid, tartaric acid, fumaric acid, natural flavors, artificial flavors, colorings, polyols, sorbitol, isomalt, maltitol, lactitol, malic acid, magnesium stearate, lecithin, hydrogenated glucose syrup, glycerine, natural or synthetic gum, starch, and the like, and combinations thereof.
- Such components generally are recognized as safe (GRAS) and/or are U.S. Food and Drug
- the base composition is present in the confection in an amount ranging from about 0.1 to about 99 weight percent of the confection.
- the base composition of the confection may optionally include other artificial or natural sweeteners, bulk sweeteners, or combinations thereof.
- Bulk sweeteners include both caloric and non-caloric compounds.
- Non-limiting examples of bulk sweeteners include sucrose, dextrose, maltose, dextrin, dried invert sugar, fructose, high fructose com syrup, levulose, galactose, com syrup solids, tagatose, polyols (e.g., sorbitol, mannitol, xylitol, lactitol, erythritol, and maltitol), hydrogenated starch hydrolysates, isomalt, trehalose, and mixtures thereof.
- the amount of bulk sweetener present in the confection ranges widely depending on the particular embodiment of the confection and the desired degree of sweetness. Those of ordinary skill in the art will readily ascertain the appropriate amount of bulk sweetener.
- the consumable comprising a composition of the present application or a sweetener composition comprising the same is a condiment.
- Condiments, as used herein, are compositions used to enhance or improve the flavor of a food or beverage.
- Non-limiting examples of condiments include ketchup (catsup); mustard; barbecue sauce; butter; chili sauce; chutney; cocktail sauce; curry; dips; fish sauce; horseradish; hot sauce; jellies, jams, marmalades, or preserves; mayonnaise; peanut butter; relish; remoulade; salad dressings (e.g., oil and vinegar, Caesar, French, ranch, noted cheese, Russian, Thousand Island, Italian, and balsamic vinaigrette), salsa; sauerkraut; soy sauce; steak sauce; syrups; tartar sauce; and Worcestershire sauce.
- salad dressings e.g., oil and vinegar, Caesar, French, ranch, noted cheese, Russian, Thousand Island, Italian, and balsamic vinaigrette
- Condiment bases generally comprise a mixture of different ingredients, non-limiting examples of which include vehicles (e.g., water and vinegar); spices or seasonings (e.g., salt, pepper, garlic, mustard seed, onion, paprika, turmeric, and combinations thereof); fruits, vegetables, or their products (e.g., tomatoes or tomato-based products (paste, puree), fruit juices, fruit juice peels, and combinations thereof); oils or oil emulsions, particularly vegetable oils; thickeners (e.g., xanthan gum, food starch, other hydrocolloids, and combinations thereof); and emulsifying agents (e.g., egg yolk solids, protein, gum arabic, carob bean gum, guar gum, gum karaya, gum tragacanth, carageenan, pectin, propylene glycol esters of alginic acid, sodium carboxymethyl-cellulose, polysorbates, and combinations thereof).
- vehicles e.g., water and vinegar
- spices or seasonings e.
- condiments also comprise caloric sweeteners, such as sucrose, high fructose com syrup, molasses, honey, or brown sugar.
- caloric sweeteners such as sucrose, high fructose com syrup, molasses, honey, or brown sugar.
- the composition of the present application or a sweetener composition comprising the same is used instead of traditional caloric sweeteners.
- a condiment composition desirably comprises a composition of the present application or a sweetener composition comprising the same and a condiment base.
- the condiment composition optionally may include other natural and/or synthetic high- potency sweeteners, bulk sweeteners, pH modifying agents (e.g., lactic acid, citric acid, phosphoric acid, hydrochloric acid, acetic acid, and combinations thereof), fillers, functional agents (e.g., pharmaceutical agents, nutrients, or components of a food or plant), flavorings, colorings, or combinations thereof.
- pH modifying agents e.g., lactic acid, citric acid, phosphoric acid, hydrochloric acid, acetic acid, and combinations thereof
- fillers e.g., lactic acid, citric acid, phosphoric acid, hydrochloric acid, acetic acid, and combinations thereof
- functional agents e.g., pharmaceutical agents, nutrients, or components of a food or plant
- the consumable comprising the steviol composition of the present application is a chewing composition.
- the term“chewing compositions” include chewing gum compositions, chewing tobacco, smokeless tobacco, snuff, chewing gum and other compositions which are masticated and subsequently expectorated.
- Chewing gum compositions generally comprise a water-soluble portion and a water- insoluble chewable gum base portion.
- the water soluble portion which typically includes a Composition of the present application or a sweetener composition comprising the same, dissipates with a portion of the flavoring agent over a period of time during chewing while the insoluble gum base portion is retained in the mouth.
- the insoluble gum base generally determines whether a gum is considered chewing gum, bubble gum, or a functional gum.
- the insoluble gum base which is generally present in the chewing gum composition in an amount in the range of about 15 to about 35 weight percent of the chewing gum composition, generally comprises combinations of elastomers, softeners (plasticizers), emulsifiers, resins, and fillers. Such components generally are considered food grade, recognized as safe (GRA), and/or are U.S. Food and Drug Administration (FDA)-approved.
- GAA food grade, recognized as safe
- FDA U.S. Food and Drug Administration
- Elastomers the primary component of the gum base, provide the rubbery, cohesive nature to gums and can include one or more natural rubbers (e.g., smoked latex, liquid latex, or guayule); natural gums (e.g., jelutong, perillo, sorva, massaranduba balata, massaranduba chocolate, nispero, rosindinha, chicle, and gutta hang kang); or synthetic elastomers (e.g., butadiene- styrene copolymers, isobutylene-isoprene copolymers, polybutadiene,
- natural rubbers e.g., smoked latex, liquid latex, or guayule
- natural gums e.g., jelutong, perillo, sorva, massaranduba balata, massaranduba chocolate, nispero, rosindinha, chicle, and gutta hang
- Resins are used to vary the firmness of the gum base and aid in softening the elastomer component of the gum base.
- suitable resins include a rosin ester, a terpene resin (e.g., a terpene resin from a-pinene, b-pinene and/or D-limonene), polyvinyl acetate, polyvinyl alcohol, ethylene vinyl acetate, and vinyl acetate-vinyl laurate copolymers.
- Non-limiting examples of rosin esters include glycerol esters of partially hydrogenated rosins, glycerol esters of polymerized rosins, glycerol esters of partially dimerized rosins, glycerol esters of rosins, pentaerythritol esters of partially hydrogenated rosins, methyl esters of rosins, and methyl esters of partially hydrogenated rosins.
- the resin is present in the gum base in an amount in the range of about 5 to about 75 weight percent of the gum base.
- Softeners which also are known as plasticizers, are used to modify the ease of chewing and/or mouthfeel of the chewing gum composition.
- softeners comprise oils, fats, waxes, and emulsifiers.
- oils and fats include tallow, hydrogenated tallow, large, hydrogenated or partially hydrogenated vegetable oils (e.g., soybean, canola, cottonseed, sunflower, palm, coconut, com, safflower, or palm kernel oils), cocoa butter, glycerol monostearate, glycerol triacetate, glycerol abietate, lecithin, monoglycerides, diglycerides, triglycerides acetylated monoglycerides, and free fatty acids.
- Non-limiting examples of waxes include polypropylene/poly ethylene/Fisher-Tropsch waxes, paraffin, and microcrystalline and natural waxes (e.g., candelilla, beeswax and camauba). Microcrystalline waxes, especially those with a high degree of crystallinity and a high melting point, also may be considered as bodying agents or textural modifiers.
- the softeners are present in the gum base in an amount in the range of about 0.5 to about 25 weight percent of the gum base.
- Emulsifiers are used to form a uniform dispersion of the insoluble and soluble phases of the chewing gum composition and also have plasticizing properties.
- Suitable emulsifiers include glycerol monostearate (GMS), lecithin (phosphatidyl choline), polyglycerol polyricinoleic acid (PPGR), mono and diglycerides of fatty acids, glycerol distearate, tracetin, acetylated monoglyceride, glycerol triacetate, and magnesium stearate.
- the emulsifiers are present in the gum base in an amount in the range of about 2 to about 30 weight percent of the gum base.
- the chewing gum composition also may comprise adjuvants or fillers in either the gum base and/or the soluble portion of the chewing gum composition.
- Suitable adjuvants and fillers include lecithin, inulin, poly dextrin, calcium carbonate, magnesium carbonate, magnesium silicate, ground limestone, aluminum hydroxide, aluminum silicate, talc, clay, alumina, titanium dioxide, and calcium phosphate.
- lecithin can be used as an inert filler to decrease the stickiness of the chewing gum composition.
- lactic acid copolymers, proteins (e.g gluten and/or zein) and/or guar can be used to create a gum that is more readily biodegradable.
- the adjuvants or fillers are generally present in the gum base in an amount up to about 20 weight percent of the gum base.
- Other optional ingredients include coloring agents, whiteners, preservatives, and flavors.
- the gum base comprises about 5 to about 95 weight percent of the chewing gum composition, more desirably about 15 to about 50 weight percent of the chewing gum composition, and even more desirably from about 20 to about 30 weight percent of the chewing gum composition.
- the soluble portion of the chewing gum composition may optionally include other artificial or natural sweeteners, bulk sweeteners, softeners, emulsifiers, flavoring agents, coloring agents, adjuvants, fillers, functional agents (e.g., pharmaceutical agents or nutrients), or combinations thereof. Suitable examples of softeners and emulsifiers are described above.
- Bulk sweeteners include both caloric and non-caloric compounds.
- Non-limiting examples of bulk sweeteners include sucrose, dextrose, maltose, dextrin, dried invert sugar, fructose, high fructose com syrup, levulose, galactose, com syrup solids, tagatose, polyols (e.g., sorbitol, mannitol, xylitol, lactitol, erythritol, and maltitol), hydrogenated starch hydrolysates, isomalt, trehalose, and mixtures thereof.
- the bulk sweetener is present in the chewing gum composition in an amount in the range of about 1 to about 75 weight percent of the chewing gum composition.
- Flavoring agents may be used in either the insoluble gum base or soluble portion of the chewing gum composition. Such flavoring agents may be natural or artificial flavors.
- the flavoring agent comprises an essential oil, such as an oil produced from a plant or a fruit, peppermint oil, spearmint oil, other mint oils, clove oil, cinnamon oil, oil of wintergreen, bay, thyme, cedar leaf, nutmeg, allspice, sage, mace, and almonds.
- the flavoring agent comprises a plant extract or a fruit essence such as apple, banana, watermelon, pear, peach, grape, strawberry, raspberry, cherry, plum, pineapple, apricot, and mixtures thereof.
- the flavoring agent comprises a citrus flavor, such as an extract, essence, or oil of lemon, lime, orange, tangerine, grapefruit, citron, or kumquat.
- a chewing gum composition comprises a composition of the present application or a sweetener composition comprising the same and a gum base.
- the consumable comprising the steviol composition of the present application is a cereal composition.
- Cereal compositions typically are eaten either as staple foods or as snacks.
- Non-limiting examples of cereal compositions for use in some embodiments include ready-to-eat cereals as well as hot cereals.
- Ready-to-eat cereals are cereals which may be eaten without further processing (i.e., cooking) by the consumer. Examples of ready-to-eat cereals include breakfast cereals and snack bars.
- Breakfast cereals typically are processed to produce a shredded, flaky, puffy, or extruded form.
- Breakfast cereals generally are eaten cold and are often mixed with milk and/or fruit.
- Snack bars include, for example, energy bars, rice cakes, granola bars, and nutritional bars.
- Hot cereals generally are cooked, usually in either milk or water, before being eaten.
- Non-limiting examples of hot cereals include grits, porridge, polenta, rice, and rolled oats.
- Cereal compositions generally comprise at least one cereal ingredient.
- the term“cereal ingredient” denotes materials such as whole or part grains, whole or part seeds, and whole or part grass.
- Non-limiting examples of cereal ingredients for use in some embodiments include maize, wheat, rice, barley, bran, bran endosperm, bulgur, sorghums, millets, oats, rye, triticale, buckwheat, fonio, quinoa, bean, soybean, amaranth, teff, spelt, and kaniwa.
- the cereal composition comprises a composition of the present application or a sweetener composition comprising the same and at least one cereal ingredient.
- the Composition of the present application or sweetener composition comprising the same may be added to the cereal composition in a variety of ways, such as, for example, as a coating, as a frosting, as a glaze, or as a matrix blend (i.e., added as an ingredient to the cereal formulation prior to the preparation of the final cereal product).
- the composition of the present application or sweetener composition comprising the same is added to the cereal composition as a matrix blend.
- the composition of the present application or sweetener composition comprising the same is blended with a hot cereal prior to cooking to provide a sweetened hot cereal product.
- the composition of the present application or sweetener composition comprising the same is blended with the cereal matrix before the cereal is extruded.
- the composition of the present application or sweetener composition comprising the same is added to the cereal composition as a coating, such as, for example, by combining with a food grade oil and applying the mixture onto the cereal.
- the composition of the present application or sweetener composition comprising the same and the food grade oil may be applied to the cereal separately, by applying either the oil or the sweetener first.
- food grade oils for use some embodiments include vegetable oils such as com oil, soybean oil, cottonseed oil, peanut oil, coconut oil, canola oil, olive oil, sesame seed oil, palm oil, palm kernel oil, and mixtures thereof.
- food grade fats may be used in place of the oils, provided that the fat is melted prior to applying the fat onto the cereal.
- the composition of the present application or sweetener composition comprising the same is added to the cereal composition as a glaze.
- glazing agents for use in some embodiments include com syrup, honey syrups and honey syrup solids, maple syrups and maple syrup solids, sucrose, isomalt, polydextrose, polyols, hydrogenated starch hydrolysate, aqueous solutions thereof, and mixtures thereof.
- the composition of the present application or sweetener composition comprising the same is added as a glaze by combining with a glazing agent and a food grade oil or fat and applying the mixture to the cereal.
- a gum system such as, for example, gum acacia, carboxymethyl cellulose, or algin, may be added to the glaze to provide structural support.
- the glaze also may include a coloring agent, and also may include a flavor.
- the composition of the present application or sweetener composition comprising the same is added to the cereal composition as a frosting.
- the composition of the present application or sweetener composition comprising the same is combined with water and a frosting agent and then applied to the cereal.
- frosting agents for use in some embodiments include maltodextrin, sucrose, starch, polyols, and mixtures thereof.
- the frosting also may include a food grade oil, a food grade fat, a coloring agent, and/or a flavor.
- the amount of the composition of the present application or sweetener composition comprising the same in a cereal composition varies widely depending on the particular type of cereal composition and its desired sweetness. Those of ordinary skill in the art can readily discern the appropriate amount of sweetener to put in the cereal composition.
- the consumable comprising the steviol composition of the present application is bakes goods.
- Baked goods include ready to eat and all ready to bake products, flours, and mixes requiring preparation before serving.
- Non-limiting examples of baked goods include cakes, crackers, cookies, brownies, muffins, rolls, bagels, donuts, strudels, pastries, croissants, biscuits, bread, bread products, and buns.
- Preferred baked goods in accordance with embodiments of this application can be classified into three groups: bread-type doughs (e.g., white breads, variety breads, soft buns, hard rolls, bagels, pizza dough, and flour tortillas), sweet doughs (e.g., danishes, croissants, crackers, puff pastry, pie crust, biscuits, and cookies), and batters (e.g., cakes such as sponge, pound, devil's food, cheesecake, and layer cake, donuts or other yeast raised cakes, brownies, and muffins). Doughs are generally characterized as being flour-based, whereas batters are more water-based.
- bread-type doughs e.g., white breads, variety breads, soft buns, hard rolls, bagels, pizza dough, and flour tortillas
- sweet doughs e.g., danishes, croissants, crackers, puff pastry, pie crust, biscuits, and cookies
- batters e.g., cakes such as sponge, pound, devil's food
- Baked goods in accordance with particular embodiments of this application generally comprise a combination of sweetener, water, and fat. Baked goods made in accordance with many embodiments of this application also contain flour in order to make a dough or a batter.
- the term“dough” as used herein is a mixture of flour and other ingredients stiff enough to knead or roll.
- the term“batter” as used herein consists of flour, liquids such as milk or water, and other ingredients, and is thin enough to pour or drop from a spoon.
- the flour is present in the baked goods in an amount in the range of about 15 to about 60 % on a dry weight basis, more desirably from about 23 to about 48 % on a dry weight basis.
- the type of flour may be selected based on the desired product.
- the flour comprises an edible non-toxic flour that is conventionally utilized in baked goods.
- the flour may be a bleached bake flour, general purpose flour, or unbleached flour.
- flours also may be used that have been treated in other manners.
- flour may be enriched with additional vitamins, minerals, or proteins.
- Non-limiting examples of flours suitable for use in particular embodiments of the application include wheat, com meal, whole grain, fractions of whole grains (wheat, bran, and oatmeal), and combinations thereof.
- Starches or farinaceous material also may be used as the flour in particular embodiments. Common food starches generally are derived from potato, com, wheat, barley, oat, tapioca, arrow root, and
- Modified starches and pregelatinized starches also may be used in particular embodiments of the application.
- the type of fat or oil used in particular embodiments of the application may comprise any edible fat, oil, or combination thereof that is suitable for baking.
- fats suitable for use in particular embodiments of the application include vegetable oils, tallow, lard, marine oils, and combinations thereof.
- the fats may be fractionated, partially hydrogenated, and/or intensified.
- the fat desirably comprises reduced, low calorie, or non-digestible fats, fat substitutes, or synthetic fats.
- shortenings, fats, or mixtures of hard and soft fats also may be used.
- shortenings may be derived principally from triglycerides derived from vegetable sources (e.g., cotton seed oil, soybean oil, peanut oil, linseed oil, sesame oil, palm oil, palm kernel oil, rapeseed oil, safflower oil, coconut oil, com oil, sunflower seed oil, and mixtures thereof).
- vegetable sources e.g., cotton seed oil, soybean oil, peanut oil, linseed oil, sesame oil, palm oil, palm kernel oil, rapeseed oil, safflower oil, coconut oil, com oil, sunflower seed oil, and mixtures thereof.
- Synthetic or natural triglycerides of fatty acids having chain lengths from 8 to 24 carbon atoms also may be used in particular embodiments.
- the fat is present in the baked good in an amount in the range of about 2 to about 35 % by weight on a dry basis, more desirably from about 3 to about 29 % by weight on a dry basis.
- Baked goods in accordance with particular embodiments of this application also comprise water in amounts sufficient to provide the desired consistency, enabling proper forming, machining and cutting of the baked good prior or subsequent to cooking.
- the total moisture content of the baked good includes any water added directly to the baked good as well as water present in separately added ingredients (e.g., flour, which generally includes about 12 to about 14 % by weight moisture).
- the water is present in the baked good in an amount up to about 25 % by weight of the baked good.
- Baked goods in accordance with particular embodiments of this application also may comprise a number of additional conventional ingredients such as leavening agents, flavors, colors, milk, milk by-products, egg, egg by-products, cocoa, vanilla or other flavoring, as well as inclusions such as nuts, raisins, cherries, apples, apricots, peaches, other fruits, citrus peel, preservative, coconuts, flavored chips such a chocolate chips, butterscotch chips, and caramel chips, and combinations thereof.
- the baked goods may also comprise emulsifiers, such as lecithin and monoglycerides.
- leavening agents may comprise chemical leavening agents or yeast leavening agents.
- chemical leavening agents suitable for use in particular embodiments of this application include baking soda (e.g., sodium, potassium, or aluminum bicarbonate), baking acid (e.g., sodium aluminum phosphate, monocalcium phosphate, or dicalcium phosphate), and combinations thereof.
- cocoa may comprise natural or“Dutched” chocolate from which a substantial portion of the fat or cocoa butter has been expressed or removed by solvent extraction, pressing, or other means.
- it may be necessary to reduce the amount of fat in a baked good comprising chocolate because of the additional fat present in cocoa butter.
- Baked goods generally also comprise caloric sweeteners, such as sucrose, high fructose com syrup, erythritol, molasses, honey, or brown sugar.
- caloric sweeteners such as sucrose, high fructose com syrup, erythritol, molasses, honey, or brown sugar.
- the caloric sweetener is replaced partially or totally with a SG composition of the present application or a sweetener composition comprising the
- a baked good comprises a SG composition of the present application or a sweetener composition comprising the same in combination with a fat, water, and optionally flour.
- the baked good optionally may include other natural and/or synthetic high-potency sweeteners and/or bulk sweeteners.
- the orally consumable composition comprising the composition of the present application is a tabletop sweetener composition.
- the tabletop sweetener composition may further include at least one bulking agent, additive, anticaking agent, functional ingredient or combination thereof.
- Suitable“bulking agents” include, but are not limited to, maltodextrin (10 DE, 18 DE, or 5 DE), com syrup solids (20 or 36 DE), sucrose, fructose, glucose, invert sugar, sorbitol, xylose, ribulose, mannose, xylitol, mannitol, galactitol, erythritol, maltitol, lactitol, isomalt, maltose, tagatose, lactose, inulin, glycerol, propylene glycol, polyols, polydextrose,
- fructoobgosaccharides cellulose and cellulose derivatives, and the like, and mixtures thereof.
- granulated sugar (sucrose) or other caloric sweeteners such as crystalline fructose, other carbohydrates, or sugar alcohol can be used as a bulking agent due to their provision of good content uniformity without the addition of significant calories.
- anti-caking agent and“flow agent” refer to any composition which assists in content uniformity and uniform dissolution.
- non-limiting examples of anti-caking agents include cream of tartar, calcium silicate, silicon dioxide, microcrystalline cellulose (Avicel, FMC BioPolymer, Philadelphia, Pennsylvania), and tricalcium phosphate.
- the anti-caking agents are present in the tabletop sweetener composition in an amount from about 0.001 to about 3 % by weight of the tabletop sweetener composition.
- the tabletop sweetener compositions can be packaged in any form known in the art.
- Non-limiting forms include, but are not limited to, powder form, granular form, packets, tablets, sachets, pellets, cubes, solids, and liquids.
- the tabletop sweetener composition is a single-serving (portion control) packet comprising a dry-blend.
- Dry-blend formulations generally may comprise powder or granules.
- the tabletop sweetener composition may be in a packet of any size, an illustrative non-limiting example of conventional portion control tabletop sweetener packets are approximately 2.5 by 1.5 inches and hold approximately 1 gram of a sweetener composition having a sweetness equivalent to 2 teaspoons of granulated sugar ( ⁇ 8 g).
- the amount of the Composition of the present application or a sweetener composition comprising the same in a dry-blend tabletop sweetener formulation can vary.
- a dry- blend tabletop sweetener formulation may comprise a Composition of the present application in an amount from about 1 % (w/w) to about 10 % (w/w) of the tabletop sweetener composition.
- Solid tabletop sweetener embodiments include cubes and tablets.
- a non-limiting example of conventional cubes is equivalent in size to a standard cube of granulated sugar, which is approximately 2.2 x 2.2 x 2.2 cm 3 and weighs approximately 8 g.
- a solid tabletop sweetener is in the form of a tablet or any other form known to those skilled in the art.
- a tabletop sweetener composition also may be embodied in the form of a liquid, wherein a composition of the present application or a sweetener composition comprising the same is combined with a liquid carrier.
- suitable non-limiting examples of carrier agents for liquid tabletop sweeteners include water, alcohol, polyol, glycerin base or citric acid base dissolved in water, and mixtures thereof.
- the sweetness equivalent of a tabletop sweetener composition for any of the forms described herein or known in the art may be varied to obtain a desired sweetness profile.
- a tabletop sweetener composition may have a level of sweetness comparable to that of an equivalent amount of standard sugar.
- the tabletop sweetener composition may comprise a sweetness of up to 100 times that of an equivalent amount of sugar. In another embodiment, the tabletop sweetener composition may comprise a sweetness of up to 90 times, 80 times, 70 times, 60 times, 50 times, 40 times, 30 times, 20 times, 10 times, 9 times, 8 times, 7 times, 6 times, 5 times, 4 times, 3 times, and 2 times that of an equivalent amount of sugar.
- a beverage or beverage product comprises a composition of the present application or a sweetener composition comprising the same.
- the beverage may be sweetened or unsweetened.
- the composition of the present application, or sweetener composition comprising the same may be added to a beverage to sweeten the beverage or enhance its existing sweetness or flavor profile.
- “Beverage product,” as used herein, is a ready-to-drink beverage, a beverage concentrate, a beverage syrup, or a powdered beverage.
- Suitable ready-to-drink beverages include carbonated and non-carbonated beverages.
- Carbonated beverages include, but are not limited to, frozen carbonated beverages, enhanced sparkling beverages, cola, fruit-flavored sparkling beverages (e.g . lemon-lime, orange, grape, strawberry and pineapple), ginger-ale, soft drinks and root beer.
- Non-carbonated beverages include, but are not limited to, fruit juice, fruit-flavored juice, juice drinks, nectars, vegetable juice, vegetable-flavored juice, sports drinks, energy drinks, enhanced water drinks, enhanced water with vitamins, near water drinks (e.g., water with natural or synthetic flavorants), coconut water, tea type drinks (e.g. black tea, green tea, red tea, oolong tea), coffee, cocoa drink, beverages comprising milk components (e.g. milk beverages, coffee comprising milk components, cafe au lait, milk tea, fruit milk beverages), and beverages comprising cereal extracts and smoothies.
- milk components e.g. milk beverages, coffee comprising milk components, cafe au lait, milk tea, fruit milk beverages
- beverages comprising cereal extracts and smoothies e.g. milk beverages, coffee comprising milk components, cafe au lait, milk tea, fruit milk beverages
- Beverage concentrates and beverage syrups are prepared with an initial volume of liquid matrix (e.g., water) and the desired beverage ingredients. Full strength beverages are then prepared by adding further volumes of water. Powdered beverages are prepared by dry-mixing all of the beverage ingredients in the absence of a liquid matrix. Full strength beverages are then prepared by adding the full volume of water.
- liquid matrix e.g., water
- Full strength beverages are then prepared by adding the full volume of water.
- Beverages comprise a matrix, i.e., the basic ingredient in which the ingredients - including the compositions of the present application - are dissolved.
- a beverage comprises water of beverage quality as the matrix, such as, for example deionized water, distilled water, reverse osmosis water, carbon-treated water, purified water, demineralized water and combinations thereof, can be used.
- Additional suitable matrices include, but are not limited to phosphoric acid, phosphate buffer, citric acid, citrate buffer and carbon-treated water.
- a beverage comprises a composition of the present application.
- a beverage product comprises a sweetener composition of the present application.
- beverage concentrations below can be provided by the composition of the present application or sweetener composition of the present application.
- the total concentration of SGs in the beverage is from about 50 ppm to about 900 ppm, such as, for example, from about 50 ppm to about 600 ppm, from about 50 ppm to about 500 ppm, from about 50 ppm to about 400 ppm, from about 50 ppm to about 300 ppm, from about 50 ppm to about 200 ppm, from about 100 ppm to about 600 ppm, from about 100 ppm to about 500 ppm, from about 100 ppm to about 400 ppm, from about 100 ppm to about 300 ppm, from about 100 ppm to about 200 ppm, from about 200 ppm to about 600 ppm, from about 200 ppm to about 500 ppm, from about 200 ppm to about 400 ppm, from about 200 ppm to about 300 ppm, from about 300 ppm to about 600 ppm, from about 300 ppm to about 500 ppm, from about 300 ppm to about 400 ppm, from about
- the term“medicinal composition” includes solids, gases and liquids which are ingestible materials having medicinal value, such as cough syrups, cough drops, medicinal sprays, vitamins, and chewable medicinal tablets.
- oral hygiene compositions includes mouthwashes, mouth rinses, toothpastes, tooth polishes, dentifrices, mouth sprays, and mouth refreshers.
- smoking composition includes cigarette, pipe and cigar tobacco, and all forms of tobacco such as shredded filler, leaf, stem, stalk, homogenized leaf cured, reconstituted binders, and reconstituted tobacco from tobacco dust, fines, or other sources in sheet, pellet or other forms.
- smoking compositions also include tobacco substitutes formulated from non-tobacco materials, such as representative tobacco substitutes described in U.S. Pat. Nos. 3,529,602, 3,703,177 and 4,079,742 and references cited therein.
- Another aspect of the present application is directed to methods of making an SG/GSG composition of the present application.
- the composition of the present application is prepared by subjecting a starting material to glycosylation to produce a GSG product by an enzymatic process.
- the GSGs used in the present application are prepared as follows: i) dissolving a glucose-donor material in water to form a liquefied glucose-donor material; ii) adding a starting SG composition to liquefied glucose-donor material to obtain a mixture; iii) adding an effective amount of an enzyme to the mixture to form a reaction mixture, wherein the enzyme catalyzes the transfer of glucose moieties from the glucose-donor material to SGs in the starting SG composition, and incubating the reaction mixture at a desired temperature for a desired length of reaction time to glycosylate SGs with glucose moieties present in the glucose-donor molecule.
- the reaction mixture can be heated to a sufficient temperature for a sufficient amount of time to inactivate the enzyme.
- the enzyme is removed by filtration in lieu of inactivation.
- the enzyme is removed by filtration following inactivation.
- the resulting solution comprising GSG, residual SGs and dextrin is decolorized.
- the resulting solution of GSG, residual SGs and dextrin is dried. In some embodiments, the drying is by spray drying.
- step (i) comprises the substeps of (a) mixing a glucose- donor material with a desired amount of water to form a suspension, (b) adding a desired amount of glycosylating enzyme to the suspension and (c) incubate the suspension at a reaction temperature and reaction time sufficient to form liquefied glucose-donor material.
- the enzymatic reaction may be carried out at a temperature between 20°C and l00°C, between 40°C-80°C, between 50°C-70°C, between 55°C-65°C or about 60°C.
- the reaction time may range from about 0.5 to about 24 hours, typically from about 12 to about 24 hours.
- the glucose-donor molecule is dextrin.
- the dextrin is a cyclodextrin, maltodextrin or tapioca dextrin.
- the starting SG composition is a Stevia extract.
- Enzymes for hydrolyzing starches and/or glycosylation include, but are not limited to cyclodextrin glycosyl transferase (CGTase), alpha-amylase, amylopullulanase, beta-amylase, glucoamylase, isoamylase, maltogenic amylase, and pullulanase.
- CCTase cyclodextrin glycosyl transferase
- alpha-amylase alpha-amylase
- amylopullulanase beta-amylase
- glucoamylase beta-amylase
- isoamylase maltogenic amylase
- pullulanase cyclodextrin glycosyl transferase
- the water is reverse osmosis (RO)-purified water.
- the starting SG composition has an SG content in a range from about of 10-99 wt %.
- the liquefied glucose-donor molecule is liquefied dextrin and the starting SG composition is added at a SG composition-to-dextrin weight ratio of 1:99 to 99: 1.
- the incubation time is in the range of 0.1 to 24 h, 0.1 to 12 h, 0.1 to 6 h, 0.1 to 4 h, 0.1 to 3 h, 0.1 to 2, 0.1 to 1 h, 0.1 to 0.5 h, 0.5 to 24 h, 0.5 to 12 h, 0.5 to 6 h, 0.5 to 4 h, 0.5 to 3 h, 0.5 to 2, 0.5 to 1 h, 1 to 24 h, 1 to 12 h, 1 to 6 h, 1 to 4 h, 1 to 3 h, 1 to 2 h,
- the incubation temperature is in the range of 4-80 °C, 10-80 °C, 15-80 °C, 20-80 °C, 30-80 °C, 40-80 °C, 50-80 °C, 60-80 °C, 70-80 °C, 4-80 °C, 10-80 °C, 15-80 °C, 20-80 °C, 30-80 °C, 40-80 °C, 50-80 °C, 60-80 °C, 70-80 °C, 50-70 °C or 55-65 °C.
- the GSGs used in the present application are prepared as follows: i) dissolving dextrin in water; ii) adding the stevia extract with total SGs content between 60% and 99% or between 70% and 99% to liquefied dextrin to obtain a mixture, wherein the weight ratio of dextrin to stevia extract was optimized between 20:80 and 80:20 or between 40:60 and 60:40; iii) adding CGTase enzyme to the mixture and incubating at 60 0 C for a desired length of reaction time to glycosylate SGs with glucose molecules derived from the dextrin; iv) after achieving a desired ratio of GSG and residual SG contents, heating the reaction mixture to 90-100 0 C for 30 min to inactivate the CGTase, which is then removed by filtration; and v) decoloring and spray drying the resulting solution of GSG, residual SGs and dextrin.
- the decoloring and spray drying the resulting solution of GSG,
- a method for forming compositions of the present application containing a hydrolysis product comprises the steps of: (1) mixing a GSG and an SG with water; (2) heating the mixture while stirring, until the mixture was completely dissolved to obtain a clear solution; (3) further stirring the solution at the temperature, and then cooling to ambient temperature.
- Step (4) can include subjecting the solution to crystallization or spray drying and the mixture can be heated to 40-l00°C, 50-90°C, or even 60-70°C in step (2)
- compositions of the present application containing the hydrolysis product can be modified by the addition of any of the above-described additives.
- b- 1.4-gal actosyl can be substituted on the GSG using a b- 1.4-gal actosyl transferase enzyme in reactions known in the art.
- Another aspect of the present application is directed to a method of using the SG/GSG composition of the present application as a sweetener, co-sweetener or flavoring agent.
- the method is a method for improving the sweetness of an orally consumable composition.
- the method comprises the step of adding an effective amount of the composition of the present application to an orally consumable composition.
- the method further comprises the step of admixing composition of the present application with a liquid carrier to form a solution.
- Preferred carriers include water, ethanol, other alkanols used in food processing, or mixtures thereof.
- the solution so formed is contacted with an orally consumable composition, and the carrier is removed from the orally consumable composition by evaporation, or otherwise, and the composition of the present application is deposited with the orally consumable composition.
- This process is particularly useful for adding composition of the present application to tea leaves, herbal plant leaves, and other sweeteners, particularly granular sucrose (table sugar).
- liquid filter suitable for use with a consumable composition
- liquid filter refers to a porous or semi-porous filter material used for preparation of an orally consumable composition such as a tea bag, a coffee filter or a filter disk.
- filter disk refers to a porous or semi-porous inactive article added to an orally consumable composition for the purposes of acting as a vehicle for the addition of a flavoring or sweetening composition to the orally consumable composition.
- a process for preparing a liquid filter comprising a filter material and composition of the present application is typically by admixing composition of the present application with a carrier to form a composition of the present application carrier mixture; contacting the composition of the present application-carrier mixture with the filter material; and removing the carrier from the filter material thereby depositing a composition of the present application residue on the filter material.
- composition of the present application can be used as a sweetener, a co-sweetener, or as a flavoring agent, in candies, confections, desserts, and snacks selected from the group comprising dairy-based, cereal-based, baked, vegetable-based, fruit-based, root/tuber/corm- based, nut-based, gum-based, other plant-based, egg-based, meat-based, seafood-based, other animal-based, algae-based, processed (e.g., spreads), preserved (e.g., meals-ready-to-eat rations), and synthesized (e.g., gels) products.
- Such candies, confections, desserts, and snacks can be in ready-to-eat, ready -to-cook, ready -to-mix, raw, or ingredient form.
- composition of the present application can be used, as a sweetener, a co-sweetener, or as a flavoring agent, in prescription and over-the-counter pharmaceuticals, assays, diagnostic kits, and therapies selected from the group comprising weight control, nutritional supplement, vitamins, infant diet, diabetic diet, athlete diet, geriatric diet, low carbohydrate diet, low fat diet, low protein diet, high carbohydrate diet, high fat diet, high protein diet, low calorie diet, noncaloric diet, oral hygiene products (e.g., toothpaste, mouthwash, rinses, floss, toothbrushes, other implements), personal care products (e.g., soaps, shampoos, rinses, lotions, balms, salves, ointments, paper goods, perfumes, lipstick, other cosmetics), professional dentistry products in which taste or smell is a factor (e.g., liquids, chewables, inhalables, injectables, salves, resins, rinses, pads, floss, implements), medical,
- composition of the present application can be used, as a flavoring agent, in consumer goods packaging materials and containers selected from the group comprising plastic film, thermoset and thermoplastic resin, gum, foil, paper, bottle, box, ink, paint, adhesive, and packaging coating products.
- composition of the present application can be used as a flavoring agent in goods selected from the group comprising sweeteners, co-sweeteners, coated sweetener sticks, frozen confection sticks, medicine spoons (human and veterinary uses), dental instruments, presweetened disposable tableware and utensils, sachets, edible sachets, pot pourris, edible pot pourris, hotch potches, edible hotch potches, artificial flowers, edible artificial flowers, clothing, edible clothing, massage oils, and edible massage oils.
- composition of the present application is used in an effective amount as a sweetener with improved solubility and/or sensory profiles.
- composition of the present application is used an effective amount as a co-sweetener with improved solubility and/or sensory profiles.
- composition of the present application is used an effective amount as a flavoring agent.
- the term“iso-sweet” as used herein is intended to mean that the subject composition has a level of sweetness equal to that of sugar.
- the composition of the present application can be used in ways known in the art of sweeteners (e.g., steam, ethanol, or alkanol aerosolized Product vapor- deposited on a co-sweetener) to coat or permeate other solid sweeteners, such granular and powdered sugar and artificial sweeteners, to be mixed as a separate powder with such solid sweeteners, to be co-crystallized with other solid sweeteners, or to be suspended or dissolved in liquid sweeteners, such as com syrup and honey.
- sweeteners e.g., steam, ethanol, or alkanol aerosolized Product vapor- deposited on a co-sweetener
- the composition of the present application is used as a flavoring agent that enhances or modifies the flavor of a consumable.
- the composition of the present application when used in an effective amount, modifies or enhances flavor characteristics that are sweet, fruity, floral, herbaceous, spicy, aromatic, pungent,“nutlike” (e.g., almond, pecan),“spicy” (e.g., cinnamon, clove, nutmeg, anise and wintergreen), “non-citrus fruit” flavor (e.g., strawberry, cherry, apple, grape, currant, tomato, gooseberry and blackberry),“citrus fruit” flavor (e.g., orange, lemon, lime and grapefruit), and other useful flavors, including coffee, cocoa, peppermint, spearmint, vanilla and maple.
- the composition of the present application is used in an amount effective to sweeten or to modify or enhance the taste, odor and/or texture of an orally consumable composition.
- the terminology“amount effective” or“effective amount” means an amount that produces a sensory perception.
- the use of an excessive amount of a composition of the present application will produce sweetness that may not be desired for flavor modification or enhancement, just as too much sugar can be added to a foodstuff or beverage.
- the amount of composition of the present application employed can vary over a relatively wide range, depending upon the desired sensory effect to be achieved with the orally consumable composition and the nature of the initial composition.
- composition of the present application can be added to an orally consumable composition by admixing the composition of the present application with the consumable composition or admixing the composition of the present application with a component of the consumable composition.
- a composition comprising one or more glycosylated steviol glycosides (GSGs) and/or one or more steviol glycosides (SGs).
- GSGs glycosylated steviol glycosides
- SGs steviol glycosides
- composition of Paragraph 1 comprising one or more SGs, each in a total amount of between 0.1-99.5 wt% of the composition.
- composition of Paragraph 1, wherein the one or more SGs comprise 25-35 wt% Reb-A, 0.4-4 wt% Reb-B, 5-15 wt% Reb-C, 1-10 wt% Reb-D, 2-5 wt% Reb-F, 1-5 wt% Reb-K, and 20-40 wt% Stevioside.
- composition of Paragraph 1, wherein the one or more SGs comprise 45-55 wt% Reb-A, 20-40 wt% Stevioside, 2-6 wt% Reb-C, 0.5-3 wt% Reb-B, and 0.5-3 wt% Reb-D.
- the one or more SGs further comprise one or more members selected from the group consisting of: 0.1-3 wt% Related SG#5, 0.05-1.5 wt% Reb-Rl, 0.0.05-1.5 wt% Reb-K2, 0.05-1.5 wt% Reb-E, 0.01-1 wt% Dulcoside A, 0.01-1 wt% Dulcoside B, 0.01-1 wt% Rubusoside, 0.01-1 wt% Steviolbioside, 0.01-1 wt% Iso- steviolbioside, 0.01-1 wt% Stevioside-B, 0.01-1 wt% Related SG#3, 0.01-1 wt% Related SG#2, 0.01-1 wt% Reb-G, 0.01-1 wt% Reb-F, and 0.01-1 wt% Reb-W.
- 0.1-3 wt% Related SG#5 0.05-1.5 wt% Reb-Rl, 0.0.05-1.5 wt% Reb-K2, 0.05-1.5 wt%
- the one or more SGs further comprise at least 12, at least 13, at least 14 or at least 15 members selected from the group
- composition of Paragraph 8 wherein the one or more SGs further comprise one or more members selected from the group consisting of: 0.3-3 wt% Rubusoside, 0.1-3 wt% Reb- D, 0.1-3 wt% Reb-G, 0.1-3 wt% Reb-I, 0.1-3 wt% Stevioside B, 0.1-3 wt% Related SG#3, 0.05- 1.5 wt% Reb-E, 0.05-2 wt% Reb-R, 0.05-1 wt% Dulcoside B, 0.01-1 wt% Reb-N, 0.01-1 wt% Reb-Y, 0.01-1 wt% Steviolbioside, 0.01-1 wt% Dulcoside B, and combinations thereof.
- the one or more SGs further comprise one or more members selected from the group consisting of: 0.3-3 wt% Rubusoside, 0.1-3 wt% Reb- D, 0.1-3 wt% Reb-G, 0.1-3 wt% Reb-I, 0.1-3 wt% Stevio
- composition of Paragraph 8 wherein the one or more SGs further comprise at least 10, at least 11, at least 12 or at least 13 members selected from the group consisting of: 0.3- 3 wt% Rubusoside, 0.1-3 wt% Reb-D, 0.1-3 wt% Reb-G, 0.1-3 wt% Reb-I, 0.1-3 wt%
- Stevioside B 0.1-3 wt% Related SG#3, 0.05-1.5 wt% Reb-E, 0.05-2 wt% Reb-R, 0.05-1 wt% Dulcoside B, 0.01-1 wt% Reb-N, 0.01-1 wt% Reb-Y, 0.01-1 wt% Steviolbioside, and 0.01-1 wt% Dulcoside B.
- composition of Paragraph 1 comprising one or more GSGs in a total amount of 0.1-99.5 wt% of the composition.
- composition of any one of Paragraphs 13 or 14, comprising a plurality of GSGs and a plurality of SGs, wherein the plurality of GSGs are present in a total amount of 10-80 wt% of the composition and wherein the plurality of SGs are present in a total amount of 1-40 wt% of the composition.
- composition of Paragraph 15 comprising 10-30 wt% SGs, 50-70 wt% GSGs, and 60-90 wt% total glycosides.
- composition of any one of Paragraphs 13-15 further comprising: (a) one or more SG-3G group members selected from the group consisting of: 1-10 wt% GSG- 3G-2, 2-6 wt% GSG-3G-3, 0.5-3 wt% GSG-3G-4, 0.2-5 wt% GSG-3G-7, and 1-6 wt% GSG- 3G-8;
- SG-4G group members selected from the group consisting of: 5-15 wt% GSG- 4G-1, 1-2 wt% GSG-4G-2, 0.5-2.5 wt% GSG-4G-3, and 2-10 wt% GSG-4G-7;
- SG-5G group members selected from the group consisting of: 0.1-0.5 wt% GSG-5G-1, 0.05-0.5 wt% GSG-5G-2, 0.5-3 wt% GSG-5G-3, 0.05-0.5 wt% GSG-5G-4, and 0.2- 4 wt% GSG-5G-5;
- SG-3G1R group members selected from the group consisting of: 0.5-5.5 wt% GSG-3GlR-3a and 2-6 wt% GSG-3GlR-3b;
- SG-4G1R group members selected from the group consisting of: 0.3-1.5 wt% GSG-4G1R-2, 0.05-1 wt% GSG-4G1R-3, 1-5 wt% GSG-4G1R-4, and 0.5-10 wt% GSG-4G1R-
- SG-6G1R group members selected from the group consisting of: 0.1-1 wt% GSG-6GlR-la, 0.2-2 wt% GSG-6GlR-lb, and 0.3-2.5 wt% GSG-6G1R-2;
- SG-3G1X group members selected from the group consisting of: 2-8 wt% GSG- 3G1X-4 and 0.5-3 wt% GSG-3G1X-5;
- SG-4G1X group members selected from the group consisting of: 0.5-3 wt% GSG-4G1X-1, 0.5-3 wt% GSG-4G1X-2, 1-6 wt% GSG-4G1X-3, and 0.2-2 wt% GSG-4G1X-4; and
- composition comprises one or more GSGs from each of at least 8, 9, 10 or 11 groups set forth in (a)-(k).
- composition of Paragraph 17, further comprising at least 5, 6, 7 or 8 unreacted steviol glycoside members selected from the group consisting of: 1-8 wt% Reb-A, 0.1-1.5 wt% Reb-B, 0.05-3 wt% Reb-C, 0.05-1 wt% Reb-D, 0.05-0.3 wt% Reb-F, 0.05-0.25 wt% Reb-K, 0.05-0.5 wt% Rubusoside, and 0.05-3 wt% Stevioside.
- steviol glycoside members selected from the group consisting of: 1-8 wt% Reb-A, 0.1-1.5 wt% Reb-B, 0.05-3 wt% Reb-C, 0.05-1 wt% Reb-D, 0.05-0.3 wt% Reb-F, 0.05-0.25 wt% Reb-K, 0.05-0.5 wt% Rubusoside, and 0.05-3 wt% Stevioside.
- SG-3G group members selected from the group consisting of: 2-10 wt% GSG- 3G-2, 2-6 wt% GSG-3G-3, 0.5-2 wt% GSG-3G-4, 0.2-3 wt% GSG-3G-7, and 1-4 wt% GSG- 3G-8;
- composition of Paragraph 19 further comprising at least 4, 5, 6 or 7 unreacted steviol glycoside members selected from the group consisting of: 1.5-12.5 wt% Reb-A, 0.2-1.5 wt% Reb-B, 0.5-4 wt% Reb-C, 0.3-1 wt% Reb-D, 0.1-2.5 wt% Reb-F, 0.05-2.5 wt%
- SG-3G group members selected from the group consisting of: 3-6 wt% GSG- 3G-2, 1.5-3.5 wt% GSG-3G-3, 1-3 wt% GSG-3G-4, 2-5 wt% GSG-3G-7, and 2-5 wt% GSG- 3G-8;
- SG-4G group members selected from the group consisting of: 6-10 wt% GSG- 4G-1, 0.5-1.5 wt% GSG-4G-2, 1-3 wt% GSG-4G3, and 3-6 wt% GSG-4G-7;
- SG-5G group members selected from the group consisting of: 0.2-0.4 wt% GSG-5G-1, 0.05-0.3 wt% GSG-5G-2, 1-2 wt% GSG-5G-3, 0.08-0.2 wt% GSG-5G-4, and 1.5- 4.5 wt% GSG-5G-5;
- d 0.5-1.5 wt% GSG-6G-3;
- e one or more SG-3G1R group members selected from the group consisting of: 2-5 wt% GSG-3GlR-3a and 2-4 wt% GSG-3GlR-3b;
- SG-4G1R group members selected from the group consisting of: 0.3-1 wt% GSG- 4G1R-2, 0.2-0.6 wt% GSG-4G1R-3, 1.5-4 wt% GSG-4G1R-4, and 3-10 wt% GSG-4G1R-6;
- g 2.5-5 wt% GSG-5G1
- composition of Paragraph 21, further comprising at least at least 4, 5, 6 or 7 unreacted steviol glycosides selected from the group consisting of: 0.5-2.5 wt% Reb-A, 0.2-1 wt% Reb-B, 0.2-0.8 wt% Reb-C, 0.2-0.6 wt% Reb-D, 0.05-0.25 wt% Reb-F, 0.05-0.6 wt% Rubusoside, and 0.05-2 wt% Stevioside.
- SG-3G group members selected from the group consisting of: 5-15 wt% GSG- 3G-2, 1-6 wt% GSG-3G-3, 0.5-3.5 wt% GSG-3G-4, 0.5-3.5 wt% GSG-3G-7, and 1.5-6 wt% GSG-3G-8;
- one or more SG-4G group members selected from the group consisting of: 10-18 wt% GSG-4G-1, 0.5-3.5 wt% GSG-4G-2, 0.5-3.5 wt% GSG-4G-3, and 2-6 wt% GSG-4G-7;
- SG-5G group members selected from the group consisting of: 0.15-1.5 wt% GSG-5G-1, 0.05-1 wt% GSG-5G-2, 0.5-3.5 wt% GSG-5G-3, 0.05-0.35 wt% GSG-5G-4, and 0.1-1.5 wt% GSG-5G-5;
- SG-6G-3 one or more SG-3G1R group members selected from the group consisting of: 0.5-2 wt% GSG-3GlR-3a and 3-5 wt% GSG-3GlR-3b;
- SG-4G1R group members selected from the group consisting of: 0.25-2.5 wt% GSG-4G1R-2, 0.05-1 wt% GSG-4G1R-3, 1-4 wt% GSG-4G1R-4, and 0.3-3 wt% GSG-4G1R-6;
- SG-6G1R group members selected from the group consisting of: 0.1-2 wt% GSG-6GlR-la, 0.1-2 wt% GSG-6GlR-lb, and 0.1-2 wt% GSG- 6G1R-2;
- SG-3G1X group members selected from the group consisting of: 2-5 wt% GSG- 3G1X-4 and 1-3 wt% GSG-3G1X-5; 0 one or more SG-4G1X group members selected from the group consisting of: 0.5-5 wt% GSG-4G1X-1, 0.5-2.5 wt% GSG-4G1X-2, 1.5-6 wt% GSG- 4G1X-3, and 0.5-2.5 wt% GSG-4G1X-4; and (k) 0.5-4.5 wt% GSG-5G1X-1, wherein the composition comprises one or more GSGs from each of at least 8, 9, 10 or 11 groups set forth in (a)-(k).
- SG-3G group members selected from the group consisting of: 1-5 wt% GSG- 3G-2, 1-5 wt% GSG-3G-3, 0.5-3 wt% GSG-3G-4, 0.5-4 wt% GSG-3G-7, and 2-6 wt% GSG- 3G-8;
- SG-4G group members selected from the group consisting of: 5-12 wt% GSG- 4G-1, 0.2-3 wt% GSG-4G-2, 0.2-3 wt% GSG-4G3, and 2-6 wt% GSG-4G-7;
- SG-5G group members selected from the group consisting of: 0.05-1.5 wt% GSG-5G-1, 0.05-1.5 wt% GSG-5G-2, 0.1-3 wt% GSG-5G-3, 0.01-0.4 wt% GSG-5G-4, and 0.5- 4 wt% GSG-5G-5;
- SG-4G1R group members selected from the group consisting of: 0.1-2 wt% GSG- 4G1R-2, 0.05-1 wt% GSG-4G1R-3, 1-3 wt% GSG-4G1R-4, and 5-10 wt% GSG-4G1R-6;
- SG-6G1R group members selected from the group consisting of: 0.1-1 wt% GSG-6GlR-la, 0.1-1 wt% GSG-6GlR-lb, and 0.2-2 wt% GSG-6G1R-2;
- SG- 3G1X group members selected from the group consisting of: 1-4 wt% GSG-3G1X-4 and 0.5-2 wt% GSG-3G1X-5;
- SG-4G1X group members selected from the group consisting of: 0.2-1.5 wt% GSG-4G1X-1, 0.5-2.5 wt% GSG-4G1X-2, 1-3 wt% GSG-4G1X-3, and 0.3-2 wt% GSG-4G1X-4; and
- composition of Paragraph 26, further comprising at least 4, 5, 6 or 7 unreacted steviol glycoside members selected from the group consisting of: 6-12 wt% Reb-A, 0.1-1.5 wt% Reb-B, 0.5-3.5 wt% Reb-C, 0.1-1.5 wt% Reb-D, 0.8-3 wt% Reb-F, 0.5-2.5 wt% Rubusoside, and 2-6 wt% Stevioside.
- SG-3G group members selected from the group consisting of: 1-4 wt% GSG- 3G-2, 1-4 wt% GSG-3G-3, 0.5-3 wt% GSG-3G-4, 0.5-3 wt% GSG-3G-7, and 0.5-3.5 wt% GSG-3G-8;
- SG-4G group members selected from the group consisting of: 3-8 wt% GSG- 4G-1, 0.1-2 wt% GSG-4G-2, 0.1-2 wt% GSG-4G3, and 1-4 wt% GSG-4G-7;
- SG-5G group members selected from the group consisting of: 0.05-1 wt% GSG- 5G-1, 0.05-1 wt% GSG-5G-2, 0.3-3 wt% GSG-5G-3, 0.01-0.4 wt% GSG-5G-4, and 0.1-2 wt% GSG-5G-5;
- SG-4G1R group members selected from the group consisting of: 0.1-2 wt% GSG-4G1R-2, 0.05- 1 wt% GSG-4G1R-3, 1-3 wt% GSG-4G1R-4, and 1-3 wt% GSG-4G1R-6;
- SG-6G1R group members selected from the group consisting of: 0.05-1 wt% GSG-6GlR-la, 0.05-1 wt% GSG-6GlR-lb, and 0.1-1.2 wt% GSG-6G1R-2;
- SG-3G1X group members selected from the group consisting of: 1-4 wt% GSG-3G1X-4 and 0.5-2 wt% GSG-3G1X-5;
- SG-4G1X group members selected from the group consisting of: 0.2-1.5 wt% GSG-4G1X-1, 0.5-2.5 wt% GSG-4G1X-2, 0.5-2.5 wt% GSG-4G1X- 3, and 0.2-2 wt% GSG-4G1X-4; and
- composition of Paragraph 34 wherein the one or more non-SG sweeteners comprise a non-steviol sugar or non-steviol burned sugar.
- composition of Paragraph 34 or 35 wherein the one or more non-SG sweeteners comprise one or more sweeteners selected from the group consisting of cyclamates and salts thereof, sucralose, aspartame, saccharin and salts thereof, xylitol, acesulfame-K, neotame, N— [N-[3-(3-hydroxy-4-methoxyphenyl) propyl] -alpha-aspartyI]-L-phenylalanine l-methyl ester (hereinafter abbreviated as“ANS9801”), glycyrrhizin, thaumatin, monellin, and combinations thereof.
- ANS9801 glycyrrhizin, thaumatin, monellin, and combinations thereof.
- the non-SG sweeteners comprise one or more carbohydrate sweeteners and one or more non-car
- composition Paragraph 43 wherein the one or more SG salts comprise a sodium salt of RB.
- a method for the preparation of a GSG composition comprising the steps of: i) dissolving a glucose-donor material in water to form a liquefied glucose-donor material; ii) adding a SG composition to liquefied glucose-donor material to obtain a reaction mixture; iii) adding an effective amount of an enzyme to the reaction mixture, wherein the enzyme catalyzes the transfer of glucose moieties from the glucose-donor molecule to SGs in the SG composition, to the mixture and incubating at a desired temperature for a desired length of reaction time to glycosylate SGs of the SG composition with glucose moieties present in the glucose-donor material; iv) inactivating the enzyme; v) removing the enzyme from the reaction mixture; and vi) drying the resulting solution of GSGs, residual SGs and dextrins.
- a method for increasing the sweetness of an orally consumable composition comprising the step of: adding an effective amount of one or more SGs and/or one or more GSGs in any one of Paragraphs 1-48 to the orally consumable composition.
- a method for increasing a taste or flavor of an orally consumable composition comprising the step of: adding an effective amount of one or more SGs and/or one or more GSGs in any one of Paragraphs 1-48 to the orally consumable composition.
- the one or more SGs comprise at least one SG selected from the group consisting of Related SG#l, SG-4, iso- steviolbioside, Related SG#3, rebaudioside Rl, stevioside F, SG-Unkl, dulcoside B, SG-3, iso- rebaudioside B, iso-stevioside, rebaudioside KA, SG-13, stevioside B, rebaudioside R, SG- Unk2, SG-Unk3, rebaudioside F3, rebaudioside F2, rebaudioside C2, stevioside E, stevioside E2, SG-10, rebaudioside Ll, SG-2, rebaudioside A3, iso-rebaudioside A2, rebaudioside A2, rebaudioside E, rebaudioside Hl, Related SG#2, Related SG#5, rebaudio
- the one or more SGs comprise at least one SG having a molecular weight less than equal to or less than 965 daltons, or the one or more SGs comprise at least one SG having a molecular weight less than equal to or less than 804 daltons, or the one or more SGs comprise at least one SG having a molecular weight greater than 804 daltons, or the one or more SGs comprise at least one SG having a molecular weight greater than 965 daltons, or the one or more SGs comprise at least one SG having a molecular weight equal to or greater than 1127 daltons, or the one or more SGs comprise at least one SG having a molecular weight equal to or greater than 1259 daltons.
- composition of Paragraph 68 wherein the one or more GSGs comprise at least one GSG selected from the group consisting of: GSG-1G-1, GSG-1G-2, GSG-1G-3, GSG-1G-4, GSG-1G-5, GSG-2G-1, GSG-2G-2, GSG-2G-3, GSG-2G-4, GSG-3G-1, GSG-3G-2, GSG-3G- 3, GSG-4G-1, GSG-4G-2, GSG-5G-1, and combinations thereof.
- composition of Paragraph 68 wherein the one or more GSGs comprise at least one GSG selected from the group consisting of: GSG-3G-2, GSG-3G-3, GSG-3G-4, GSG-3G-7, GSG-3G-8, GSG-4G-1, GSG-4G-2, GSG-4G-3, GSG-4G-7, GSG-5G-1, GSG-5G-2, GSG-5G- 3, GSG-5G-4, GSG-5G-5, GSG-6G-3, and combinations thereof.
- composition of Paragraph 72 wherein the one or more GSGs are selected from the group consisting of: GSG-3GlR-3a, GSG-3GlR-3b, GSG-4G1R-2, GSG-4G1R-3, GSG- 4G1R-4, GSG-4G1R-6, GSG-5G1R-4, GSG-6GlR-la, GSG-6GlR-lb, GSG-6G1R-2, and combinations thereof.
- composition of Paragraph 75 wherein the one or more GSGs are selected from the group consisting of: GSG-3G1X-4, GSG-3G1X-5, GSG-4G1X-1, GSG-4G1X-2, GSG- 4G1X-3, GSG-4G1X-4, and combinations thereof.
- An orally consumable composition comprising the SG composition of any one of the above numbered paragraphs and the GSG composition of any one of the above numbered paragraphs.
- the orally consumable composition comprising the SG composition of any of the above numbered paragraphs, wherein, the concentration of SG composition in the orally consumable composition is from about 50 ppm to about 900 ppm.
- composition of any of the above numbered paragraphs, wherein the non-steviol sugar or non-steviol burned sugar comprises 0.001% to about 25% of the composition by weight.
- composition of any of the above numbered paragraphs, wherein, the thaumatin comprises 0.01-10% of the composition by weight.
- composition of any of the above numbered paragraphs further comprising 0.1- 2wt% stev-bios, 0.05-lwt% Reb-G, 0.5-2wt% Reb-E, 0.2-2wt% Reb-M, 0. l-2wt% Dulcoside A, 0.3-2wt% Dulcoside B, 0.2-lwt% Reb -S, 0.05-0.5wt% Reb-O, and 0.2-l.5wt% Reb-R.
- composition of any of the above numbered paragraphs, wherein the GSG- 6G1R-1 comprises 0.2-0.8 wt% GSG-6GlR-la and 0.3-1.7 wt% GSG-6GlR-lb.
- unreacted steviol glycoside members selected from the group consisting of: 0. l-05wt%Stev- Bios, 0.2-lwt%Reb-G, 0.5-2wt%Reb-E, 0.05-0.5wt%Reb-M, 0. l-2wt%Dulcoside A, 0.5- 2wt%Dulcoside B, 0. l-lwt%Reb-S, 0. l-
- composition of any of the above numbered paragraphs comprising: (a) one or more SG-3G group members selected from the group consisting of: 1-10 wt% GSG-3G-2, 1-6 wt% GSG-3G-3, 0.5-3.5 wt% GSG-3G-4, 0.2-5 wt% GSG-3G-7, and 0.5-6 wt% GSG-3G-8; (b) one or more SG-4G group members selected from the group consisting of: 3-15 wt% GSG-4G- 1, 0.1-3.5 wt% GSG-4G-2, 0.1-3.5 wt% GSG-4G-3, and 1-10 wt% GSG-4G-7; (c) one or more SG-5G group members selected from the group consisting of: 0.05-1.5 wt% GSG-5G-1, 0.05- 1.5 wt% GSG-5G-2, 0.1-3.5 wt% GSG-5G-3, 0.01-0.5 wt% GSG-5G-4
- compositions comprising SGs and/or GSGs
- GSG-RA20, GSG-RA30, GSG-RA40, GSG-RA50, GSG-RA60, GSG-RA70, GSG- RA80, GSG-RA90, GSG-RA95, GSG-(RA50+RC5), GSG-(RA30+RCl5), GSG-(RA40+RB8) were used in the follow examples.
- GSG-RA20, GSG-RA30, GSG-RA40, GSG-RA50, GSG- RA60, GSG-RA70, GSG-RA80, GSG-RA90, and GSG-RA95 uses RA with ST as starting material.
- GSG-RA20, GSG-RA30, GSG-RA40, GSG-RA50 GSG- RA60, GSG-RA70, GSG-RA80, GSG-RA90, and GSG-RA95 contains ST, ST-G1, ST-G2, ST- 03, ST-G4, ST-G5, RA, RA-G1, RA-G2, RA-G3, RA-G4, and RA-G5 as the main components.
- GSG-RA50 used in the following examples can be prepared as follows:
- GSG-RA95, GSG-RA60, GSG-RA70, GSG-RA80, GSG-RA90, GSG-RA20, GSG- (RA50+RC5), GSG-(RA30+RCl5), GSG-(RA40+RB8) can be prepared respectively by the method as the same as that of GSG-RA50.
- Example 1 Evaluating the Taste Profiles of GSG-RA50 and RA97 Compositions in Order to Find Optimized Ratios with Preferred Synergistic Taste Effects’ [0526] Conditions: The samples were tested in aqueous solution of citric acid at pH 3.8. The control sample was RA97 at 350 ppm, corresponding to 8% SE.
- the concentration of the solutions depends on the desired sweetness. In the working examples, the sweetness is set to 8%, but it can be lower or higher, depending on desired applications. Therefore, the concentration can also be lower or higher, depending on desired applications.
- GSG-RA50 improved the taste profile of RA97.
- Increasing the concentration of GSG-RA50 in the composition increases sugar like (i.e., feels and tastes like sugar). However, the sweetness of the composition decreases at higher ratio of GSG-RA50.
- the samples with a solid content of 350 ppm (1, 2-1, 3-1, 4-1, 5-1, 6-1) were selected and examined further as depicted in FIGS. 1-4. As evident from the FIGS. 1-4 the best synergistic effect at 350 ppm total solid content was achieved at a GSG-RA50/RA97 ratio of between 100/250 and 150/200 having a sweetness equal to 350 ppm RA, while achieving the best taste profile.
- Example 2 Evaluating the Taste Profiles of GSG-RA95 and RA97 Compositions to Identify Optimized Ratios with Preferred Synergistic Tastes Effects
- GSG-RA95 improved the taste profile of RA97. With the increase of the ratio of GSG-RA95, the overall taste profile of the composition became more sugar like (i.e., like sugar). However, the sweetness of the composition decreased at a high ratio of GSG-RA95.
- Example 3 Evaluating the Taste Profiles of GSG-RA50, GSG-RA95 and RA97 Compositions in Order to Find Optimized Ratios with Preferred Synergistic Taste Effects
- Example 4 Evaluating the Taste Profiles of GSG-RA95 and Steviol Glycoside Comprising RD (RA/RD) Compositions in Order to Find Optimized Ratio with Preferred Synergistic Taste Effects
- GSG-RA95 improved both the bitterness and the aftertaste of RA/RD having a wide effective range. In comparison to RA97, RA/RD had wider synergistic range with GSG-RA95.
- Example 5 Evaluating the Taste Profiles of GSG-RA50 and Steviol Glycoside Comprising RD (RA/RD) Compositions in Order to Find Optimized Ratios with Preferred Synergistic Taste Effects
- GSG-RA50 improved both the bitterness and the aftertaste of RA/RD. As for the synergistic effects in sweetness, GSG-RA50 was not as good as GSG-RA95 due to a narrow synergistic range.
- GSG-RA50 was mixed with various SGs at a ratio of 1 : 1, and the taste profiles of the mixtures in water (500 ppm) were determined.
- GSG-RA50 improved the taste profile of RA50.
- GSG-RA50 improved the bitter and metallic aftertaste of RA95, but did not alter the sweetness significantly.
- GSG-RA50 improved the bitter and metallic aftertaste of RA97, but did not alter the sweetness significantly.
- GSG-RA50 improved the bitter and metallic aftertaste of RA98, but did not alter the sweetness significantly.
- GSG-RA50 improved the bitter aftertaste of RA99.5, but did not alter the sweetness significantly.
- GSG-RA50 did not affect the taste profile of RA/RD, however GSG-RA50 is cheaper than RD and thus will reduce cost.
- Example 7 Sweetness of GSG-RA50 and RA97 Compositions
- Example 8 Sweetness of 350 ppm GSG-RA50 and RA97 Compositions are Shown in Table 20
- Example 10 Sweetness of 450 ppm GSG-RA50 and RA97 Compositions are Shown in Table 22
- Example 11 Sweetness of GSG-RA95 and RA97 Compositions
- the sweetness of GSG-RA95 and RA, 97% purity (RA) RA97 compositions at varying concentrations was measured according to the sweetness curve (FIG. 13), and the combined sweetness of each composition of GSG-RA95 and RA97 was calculated and compared with the measured value in Table 23.
- Example 12 Sweetness of 350 ppm GSG-RA95 and RA97 Compositions are Shown in Table 24
- Example 13 Sweetness of 400 ppm GSG-RA95 and RA97 Compositions are Shown in Table 25
- Example 14 Sweetness of 450 ppm GSG-RA95 and RA97 Compositions are Shown in Table 26
- Example 15 Compositions of steviol glycosides and GSG-RA50
- compositions of RA and GSG-RA50 the solubility can be improved by the treatment of according to the present application.
- the solubility is improved by the treatment according to the present application, only at higher GSG- RA50 to SG ratio.
- HPLC-system Agilent 1100 (quart. Pump, Autosampler, Column oven, UV/VIS- detector coupled to Agilent ESI MS (G1956 A) operated at 350° C, 12 L/min N.sup.2,
- Fragmentor 150, pos. Scan mode.
- GSG-RA50 was characterized by HPLC-MS (FIG. 17) and the ratios of GSGs are shown in Table 28.
- GSG-RA95 was characterized by HPLC-MS (FIG. 18) and the ratios of GSGs are shown in Table 29.
- GSG-RA95 was characterized by HPLC-MS (FIG. 19) and the ratios of GSGs are shown in Table 30.
- HPLC-system Agilent 1100/1200.
- Detector Diode Array Detector and UV
- Drying Gas 11.0 l/min maximum 13.0 l/min
- Neb Pres 29 psig maximum 60 psig
- VCap 4000 V
- GSG-RA20 was characterized by HPLC-MS (FIG. 20) and the ratios of GSGs are shown in Table 31.
- GSG-RA40 was characterized by HPLC-MS (FIG. 21) and the ratios of GSGs are shown in Table 32.
- GSG-RA85 was characterized by HPLC-MS (FIG. 22) and the ratios of GSGs are shown in Table 33A.
- GSG-RA90 was characterized by HPLC-MS (FIG. 23) and the ratios of GSGs are shown in Table 33B.
- a sweetness curve was prepared for GSG-RA50 and RA97 compositions (FIG. 24), and the taste profiles of 200 ppm total solid content samples were taken as shown in Table 34.
- a sweetness curve was prepared for GSG-RA60 and RA97 compositions (FIG. 30), and the taste profiles of 350 ppm total solid content samples were taken as shown in Table 39.
- GSG-RA60 concentration of GSG-RA60 was 150-300 ppm.
- a sweetness curve was prepared for GSG-RA70 and RA97 compositions (FIG. 32), and the taste profiles of 350 ppm total solid content samples were taken as shown in Table 40.
- concentration of GSG-RA70 was 150-200 ppm.
- Sample 2 was prepared and formulated into 300 ppm solution, with RA, RB, NaCl, and glucose.
- concentration of GSG-RA80 was more than 100 ppm.
- a sweetness curve was prepared for GSG-RA90 and RA97 compositions (FIG. 36), and the taste profiles of 350 ppm total solid content samples were taken as shown in Table 43.
- concentration of GSG-RA90 was 150-200 ppm.
- a sweetness curve was prepared for GSG-RA95 and RA97 compositions (FIG. 38), and the taste profiles of 200 ppm total solid content samples were taken as shown in Table 44.
- Example 24 Evaluating the Taste Profile of RA50/RC5 and GSG-RC5 to find out the taste improvement effect to RA50/RC5 by glycosylation
- the concentration of GSG-(RA50+RC5) is twice as high as RA50/RC5 in order to make the sweetness of them similar.
- Glycosylating can improve the taste profile of RA50/RC5 significantly.
- Example 25 Evaluating the taste profiles of RA30/RC15 and GSG-(RA50+RC5) to find out the taste improvement effect to RA30/RC15 by glycosylation
- Glycosylation can improve the taste profile of RA30/RC15 significantly.
- Example 26 Evaluating the taste profile of RA40/RB8 and GSG-(RA40+RB8) to find out the taste improvement effect to RA40/RB8 by glycosylation
- the concentration of GSG-(RA40+RB8) is twice as high as RA40/RB8 in order to make the sweetness of them similar.
- Glycosylation can improve the taste profile of RA40/RB8 significantly.
- Example 27 Evaluating the taste profile of compositions of GSG-(RA50+RC5) and RA97 to find out the optimized ratio with the best synergistic taste effects
- Example 28 Evaluating the taste profile of compositions of GSG-(RA30+RC15) and RA97 to find out the optimized ratio with the best synergistic taste effects
- control sample was RA97 at 400 ppm, corresponding to 8.3% SE.
- Example 29 Evaluating the taste profile of compositions of GSG-(RA40+RB8) and RA97 to find out the optimized ratio with the best synergistic taste effects
- control sample was RA97 at 400 ppm, corresponding to 8.3% SE.
- Example 30 Evaluating the taste profile of compositions of GSG-RA20 and RA/RB/RD composition to find out the optimized ratio with the best synergistic taste effects
- control sample was RA/RB/RD at 400 ppm, corresponding to 8.3% SE.
- Sweetness curves of the GSG-RA20 and RA/RB/RD compositions are shown in FIG. 50.
- a taste profile of the RA/RB/RD/GSG-RA20 composition is shown in Table 65.
- Example 31 Evaluating the taste profile of compositions of GSG-RA95 and
- control sample was RA75/RB15 at 400 ppm, corresponding to 7.0% SE.
- a taste profile of the RA75/RB15/GSG-RA95 composition is shown in Table 68.
- Example 32 Evaluating the taste profile of compositions of GSG-RA95 and RA/RD to find out the optimized ratio with the best synergistic taste effects
- control sample was RA/RD at 400 ppm, corresponding to 6.5% SE.
- Sweetness curves of GSG-RA95 and RA/RD are shown as FIG. 54.
- a taste profile of the RA/RD/GSG-RA95 composition is shown in Table 71.
- Example 33 Evaluating the taste profile of compositions of GSG-RA95 and
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Abstract
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PCT/US2019/031196 WO2019217474A1 (en) | 2018-05-08 | 2019-05-07 | Compositions of steviol glycosides and/or multiglycosylated derivatives thereof |
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WO2023014926A1 (en) * | 2021-08-05 | 2023-02-09 | Corn Products Development, Inc. | Flavor modifying composition |
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US9578895B2 (en) * | 2010-08-23 | 2017-02-28 | Epc (Beijing) Natural Products Co., Ltd. | Rebaudioside A and stevioside compositions |
US9795156B2 (en) * | 2011-03-17 | 2017-10-24 | E.P.C (Beijing) Plant Pharmaceutical Technology Co., Ltd | Rebaudioside B and derivatives |
US20140010917A1 (en) * | 2011-03-22 | 2014-01-09 | Purecircle Usa Inc. | Glucosylated steviol glycosides composition as a taste and flavor enhancer |
US10357052B2 (en) * | 2014-06-16 | 2019-07-23 | Sweet Green Fields USA LLC | Rebaudioside A and stevioside with improved solubilities |
US10517321B2 (en) * | 2015-07-10 | 2019-12-31 | Sweet Green Fields USA LLC | Compositions of steviol multiglycosylated derivatives and stevia components |
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US20180116266A1 (en) * | 2016-11-02 | 2018-05-03 | Sweet Green Fields, Llc | Compositions comprising mogrosides, steviol glycosides and glycosylated derivatives thereof and methods of enhancing the mouthfeel or sweetness of consumables |
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