JP6820145B2 - Transglucosylated Rubus suawissimus extract and method of preparation and use - Google Patents

Description

Status of Related Application This application is a partial continuation of US Patent Application No. 14 / 571,723, filed December 17, 2014, and is included herein as is for reference only. ..
The present invention relates to transglucosylated Rubus suawissimus extract and methods of preparation and use.

Rubus Suawissimus S. Lee (“R. Suawissimus”) (Chinese Sweet Leaf) is a plant whose leaves are used to formulate sweetened tea. Consumables containing leaves or extracts from R. suawissimus, such as beverages, teas, toothpastes, gums, deodorants or tablets (Chinese Pat. Nos. 102334576, 102228298, 102224902, No. 102150775, No. 102138887, No. 101990968, No. 101991051, No. 101919464, No. 101878839, No. 101878721, No. 101779718, No. 101669642, No. 101069533, No. 1757295, No. 1757293, No. 1742598, No. 1669458, No. 1582702, No. 1593174, No. 1561849, No. 1149419, Japanese Patent No. 2010041949, No. 08317781. , 2009190990, 2007290968, 2006187253, 2004166606, 2002193733, 2000041639, US Pat. No. 2008/0311252 and 2005/0152997).
The sweet component of R. suawissimus has been isolated and rubusoside has been identified as the major active ingredient (Xu et al. (1982) Chemistry and Industry of Forest Products 2 (2): 38-41; Tanaka et al. (1981). Agric. Biol. Chem. 45: 2165-2166). Enzymatic denaturation of rubusoside using fructofuranosidase, galactosyltransferase and glucosyltransferase was also described. The resulting derivative has been suggested for use as a sweetness modifier or enhancer (Ishikawa et al. (1990) Agric. Biol. Chem. 54 (12): 3137-3143; JPH02238890; Darise et al. (1984) Agric. Biol. Chem. 48 (10): 2483-2488; by Ohtani et al. (1991) Agric. Biol. Chem. 55 (2): 449-453).

It has now been unexpectedly found that glucosylated rubusoside and transglucosylated R. suawissimus extract enhance the mouthfeel of consumer products. Such enhancements are distinctly different from and independent of the conventionally known sweetness enhancements. When used at certain levels, glucosylated rubsoside and transglucosylated R. suawissimus extract give an enhanced mouthfeel without producing a significant increase in sweetness. Therefore, glucosylated rubusoside and transglucosylated R. suawissimus extract are particularly beneficial in enhancing the mouthfeel of consumer products.
The present invention relates to the mouthfeel of consumables, including carbohydrate sweeteners or artificial sweeteners, by adding an olfactory effective amount of glucosylated rubusoside or a transglucosylated R. suawissimus extract containing an olfactory effective amount of glucosylated rubusoside, particularly sweet mouthfeel. Provide a method of enhancing. R. suawissimus extract containing various concentrations of rubusoside is enzymatically transglucosylated to varying degrees to produce transglucosylated R. suawissimus extract. Furthermore, the present invention provides a mouthfeel-enhancing composition, wherein the composition comprises a transglucosylated R. suawissimus extract containing an olfactory effective amount of glucosylated rubusoside or an olfactory effective amount of glucosylated rubusoside.
Examples of the carbohydrate sweetener of the present invention include not only sucrose, fructose, glucose, high fructose corn syrup, xylose, arabinose or ramnorth, but also sugar alcohols such as erythritol, xylitol, mannitol, sorbitol or inositol. Not limited to. Examples of the artificial sweetener of the present invention include, but are not limited to, aspartame, sucralose, neotame, potassium acesulfame, saccharin, or a combination thereof. Consumables include, for example, foods (eg, beverages), flavors, pharmaceutical compositions, dietary supplements, nutritional supplements, dental hygiene compositions, tabletop sweeteners or cosmetics. Natural sweet flavor # 2, stevioside, rebaugioside A, rebaugioside B, rebaugioside C, rebaugioside D, rebaudioside E, rebaugioside F, dalkocid A, dulcoside B, stevia, alpha-glucosylstevia as flavors particularly contained by the present invention. , Fractosylstevia, Galactosylstevia, Beta-Glucosylstevia, Ciamenoside, Mogroside IV, Mogroside V, Luo Han Guo Sweetener, Monatin and its salts, Glycyrrhizic acid and its salts, Curculin, Taumatin, Monellin, Mabinlin, Brazzein, Hernandaltin, phylrodartin, glycyphyllin, floridine, trilobatein, baillenoside, osrazine, polypodoside A, pterocarioside A, pterocarioside B, mucrodioside, fromisoside I, periandrine I, abrososide A, cyclocarioside I or a combination thereof.

Glucosylated rubusoside, either as a pure chemical or as a component of the transglucosylated product of plant extracts (eg, R. suawissimus extract), has now been found to give a surprisingly enhanced mouthfeel, especially a sweet mouthfeel. Was done. Accordingly, the present invention provides a method for producing and using glucosylated rubusoside or transglucosylated R. suawissims for enhancing the mouthfeel of consumables in various applications including beverages, savories, dairy products and confectionery.
The R. suawissimus extract used herein is an alcohol extract, alcohol and water extract or water extract from the leaves of R. suawissimus. In certain embodiments, the R. suawissimus extract is concentrated with respect to rubusoside to obtain a content ranging from about 15% to about 95%. In a particular embodiment, the R. suawissimus extract comprises from about 50% to about 90% rubusoside, from about 60% to about 80% rubusoside or from about 70% to about 95% rubusoside. It is preferable that the R. suawissimus extract has a rubusoside content of about 70% or more. Unless otherwise stated, percentages are on a mass basis. The R. suawissimus extract used in the present invention is obtained from a commercial source, eg, one described herein.

Transglucosylated R. suawissimus extract yields R. suawissimus extract containing rubusoside and transglucosylates the rubusoside of R. suawissimus extract to glucose units, eg, one, two, three, four. It is produced by adding one, five or more than five glucose units to the rubusoside. Transglucosylation of R. suawissimus extract includes, but is not limited to, pullulanase and isomaltase, β-galactosidase, dextrin saccharase or cyclodextrin gluconotransferase, as well as donors such as pullulanase, maltose, lactose. , Partially hydrolyzed starch and malt dextrin (Lobov et al. (1991) Agric. Biol. Chem. 55: 2959-2965; Kitahata et al. (1989) Agric. Biol. Chem. 53: 2923-2928; Yamamoto et al. (1994) Biosci. Biotech. Biochem. 58: 1657-1661; US 4,219,571). Once transglucosylation of R. suawissimus extract is complete, the enzyme can be inactivated, for example, by heat treatment. The enzyme inactivating reaction solution can be dried, for example, by spray drying to produce a solid product. In certain embodiments, the resulting solid transglucosylated R. suawissimus extract comprises from about 10% to about 90% rubusoside and glucosylated derivatives, with the balance being maltodextrin and an inert plant extract. The enzyme inactivating reaction solution is preferably partially concentrated by rotary evaporation in the presence of, for example, a suitable carrier, such as glycerin or glycerol, to produce a concentrated liquid product, with the balance being the carrier, diluent. And an inert plant extract. The content of rubusoside and glucosylated derivatives in the transglucosylated R. suawissimus extract product is present in the rubusoside content in the raw material, the rate of transglucosylated, the physical form of the product (dry or liquid) and in the extract. Depends on the amount of carrier and diluent.

In certain embodiments, about 10% to about 90% of rubusoside is transglucosylated. In yet another embodiment, about 30% to about 80% of rubusoside is transglucosylated. Transglucosylated R. suawissimus extract containing glucosylated rubsoside or glucosylated rubsoside is added to consumables containing carbohydrate sweeteners or artificial sweeteners.
The mouthfeel is accompanied by physical and chemical interactions of consumer products in the mouth. In the present invention, the term "mouthfeel" refers to all sensations experienced in the mouth, which relate to the body and texture of the consumer product. In the present invention, the mouthfeel of consumables containing glucosylated rubsoside or transglucosylated R. suawissimus extract is improved with respect to the mouthfeel of comparative consumer products not containing glucosylated rubusoside or transglucosylated R. suawissimus extract. The term "sweet mouthfeel" refers to the entire sensation experienced by an individual after consumption of a sweetener such as sugar. In a particular embodiment of the invention, glucosylated rubusoside and transglucosylated R. suawissimus extract enhance the sweet mouthfeel of the consumer product. Glucosylated rubusoside and transglucosylated R. suawissimus extracts help build the body and viscosity of sweeteners such as sugar to give and enhance the sweetener's mouthfeel. As used herein, the term "mouth-enhancing composition" refers to a composition capable of enhancing or enhancing the mouthfeel of a sweetener in a consumer product.

Consumables used herein include all foods, dietary supplements, nutritional supplements, pharmaceutical compositions, dental hygiene compositions and cosmetics. In certain embodiments, the consumables include, but are not limited to, one or more artificial sweeteners including, but not limited to, aspartame, sucralose, neotame, acesulfame potassium or saccharin. In other embodiments, the consumer product comprises one or more carbohydrate sweeteners. Carbohydrate sweeteners can be inherently present in consumables (eg, foods containing fruits), or carbohydrate sweeteners are added to consumables. Suitable carbohydrate sweeteners of the present invention include sucrose, fructose, glucose, high fructose corn syrup (including fructose and glucose), xylose, arabinose, ramnorth and sugar alcohols such as erythritol, xylitol, mannitol, sorbitol or inositol. However, it is not limited to these. In one embodiment, the carbohydrate sweetener is sucrose, fructose, glucose, high fructose corn syrup, xylose, arabinose or ramnorth, preferably sucrose, fructose or glucose. In one aspect of this embodiment, the carbohydrate sweetener is sucrose. In another aspect of this embodiment, the carbohydrate sweetener is glucose. In another aspect of this embodiment, the carbohydrate sweetener is fructose. In another embodiment, the carbohydrate sweetener is a sugar alcohol, such as erythritol, xylitol, mannitol, sorbitol or inositol.
Transglucosylated R. suawissimus extract containing an olfactory effective amount of glucosylated rubusoside or an olfactory effective amount of glucosylated rubusoside in a consumable or mouthfeel-enhancing composition does not show any discomfort in the mouthfeel of carbohydrate sweeteners or artificial sweeteners. , Especially used to enhance the sweet taste. The term "olfactory effective amount" refers to the amount of glucosylated rubusoside in a consumable or mouthfeel-enhancing composition or the amount of glucosylated rubusoside in transglucosylated R. suawissimus extract, the glucosylated rubusoside providing mouthfeel enhancement. Will. Any amount of glucosylated rubsoside that provides the desired degree of mouthfeel enhancement can be used, which is determined by the content of glucosylated rubsoside present. As used herein, the term "ppb" represents one billionth by weight and "ppm" represents one millionth by weight.

In certain embodiments, the olfactory effective amount is from about 10 ppb to about 750 ppm, preferably from about 100 ppb to about 300 ppm, more preferably from about 1 ppm to about 150 ppm, based on the mass of the consumer product or the mass of the mouthfeel-enhancing composition. Up to. In certain embodiments, the glucosylated rubsoside comprises 3 or more glucose units. In a preferred embodiment, the glucosylated rubusoside comprises 3-8 glucose units. In a more preferred embodiment, the glucosylated rubsoside comprises 3, 4, 5 glucose units or a mixture of 3, 4, and 5 glucose units. In a more preferred embodiment, the glucosylated rubusoside comprises a mixture of 3, 4, and 5 glucose units. In certain embodiments, the olfactory effective amount represents the amount of glucosylated rubusoside containing 3 or more glucose units. In a preferred embodiment, the olfactory effective amount represents the amount of glucosylated rubusoside containing 3-8 glucose units. In a more preferred embodiment, the olfactory effective amount represents the amount of glucosylated rubusoside containing a mixture of 3, 4, 5 glucose units or 3, 4, and 5 glucose units. In a more preferred embodiment, the olfactory effective amount represents the amount of glucosylated rubsoside containing a mixture of glucose units of 3, 4 and 5, in which case the glucosylated rubsoside containing 3 glucose units is about 20% by weight or more of the mixture. Exists at the level of.

As used herein, the term "food" refers to fruits, vegetables, juices, meat products such as ham, bacon and sausage, egg products, fruit concentrates, gelatin and gelatinous products such as jams, jellies and preservatives. Etc., dairy products such as ice cream, sour cream and sherbet, icing, syrup containing sugar, corn, wheat, rye, soybeans, embaku, rice and barley products, nut meat and nut products, cakes, cookies, confectionery, etc. Candy, gum, fruit-flavored drops and chocolate, chewing gum, mint, cream, icing, ice cream, pie and bread, beverages such as coffee, tea, carbonated soft drinks such as cork® and pepsi (registered trademark) Registered Trademarks), non-carbonated soft drinks, juices and other fruit drinks, sports drinks such as Gatrade®, coffee, tea, iced tea, cola, alcoholic beverages such as beer, wine and liquor and cool-aid Includes, but is not limited to, (registered trademarks). Preferably, the mouthfeel-enhanced consumables may contain reduced levels of carbohydrate sweeteners. Foods also include spices such as herbs, spices and seasonings, flavor enhancers such as monosodium glutamate. Foods are also cooked packaged products, such as dietary sweeteners, liquid sweeteners, granular flavor mixes (these give non-carbonated drinks after regeneration with water), instant pudding mixes, instant coffee and tea, coffee whitener, Includes milk mixes with malt, pet foods, livestock feeds, tobacco and ingredients for baking applications, such as powder baking mixes for cooking bread, cookies, cakes, pancakes, donuts and the like. Foods also include diets or low-calorie foods and beverages that contain little or no sucrose. A particularly preferred food is a carbonated beverage.

The consumer product may also be a pharmaceutical composition. Preferred compositions are pharmaceutical compositions comprising glucosylated rubusoside or transglucosylated R. suawissimus extract and one or more pharmaceutically acceptable excipients. These pharmaceutical compositions can be used to formulate pharmaceutical drugs containing one or more active agents that provide biological effects other than sweetness enhancement. The pharmaceutical composition preferably further comprises one or more active agents that provide a biological effect. Examples of such active agents include pharmaceutical agents and biological agents having activities other than taste enhancement. Such active agents are known in the art (eg, The Physician's Desk Reference). Such compositions may be prepared according to procedures known in the art, for example, as described in Remington's Pharmaceutical Sciences, published by Mac Publishing, Inc. (Easton, PA). In one embodiment, such active agents include bronchodilators, appetite suppressors, antihistamines, nutritional supplements, antidiarrheals, analgesics, anesthetics, antacids, H ₂ -receptor antagonists, anticholinergic agents. , Antidiarrheal, antidiarrheal, antidiarrheal, antiemetic, antimicrobial, antibacterial, antifungal, antiviral, expectorant, antiinflammatory, antipyretic and mixtures thereof. In one embodiment, the active agent is an antipyretic and analgesic agent such as ephedrine, acetaminophen or aspirin, laxatives such as phenolphthalein dioctyl sodium sulfosuccinate, appetite reducing agents such as amphetamine, phenylpropanol. Amin, phenylpropanolamine hydrochloride or caffeine, analgesics such as calcium carbonate, anti-asthma drugs such as theophylline, antidiuretic agents such as diphenoxylate hydrochloride, agents active against bloating, such as simesecon , Mitoheadache drugs such as ergotamine tartrates, psychiatric drugs such as haloperidol, antispasmodics or analgesics such as phenobarbitol, antihypertensive drugs such as methyldopa or methylphenidate, tranquilizers such as benzodiazepine, hydroxynme Probramate or phenothiazine, antihistamines such as astemizole, chlorophenylamine maleate, pyridamine maleate, doxylamine succinate, bromophenylamine maleate, phenyltroxamine citrate, chlorosic Lysine hydrochloride, phenylamine maleate and phenindamine tartrate, analgesics such as phenylpropanolamine hydrochloride, phenyleffrin hydrochloride, pseudoephedrine hydrochloride, pseudoephedrine sulfate, phenylpropanolamine hydrochloride and ephedrine, Beta-receptor blockers, such as propanolol, drugs for alcohol withdrawal, such as disulfulum, analgesics, such as benzocaine, dextrometholphan, dextromethorphan hydrobromide, noscapin, carbetapentanetanate And chloridezanol hydrochloride, fluoride supplements such as sodium fluoride, topical antibiotics such as tetracycline or creocin, corticosteroid supplements such as prednison or prednisolone, agents for thyroid tumor formation such as corticin or alloprinol, anti. Antipyretics, eg ephedrine sodium, drugs against dehydration, eg electrolyte supplements, preservatives, eg cetylpyridinium chloride, NSAID, eg acetaminophen, ibuprofen, naproxene or salts thereof, gastrointestinal active agents, eg loperamide And for famotidine, various alkaloids such as codeine phosphate, codeine sulfate or morphine, trace elements Supplements such as sodium chloride, zinc chloride, calcium carbonate, magnesium oxide and other alkali metal and alkaline earth metal salts, vitamins, ion exchange resins such as cholestyramine, cholesterol-lowering drugs and lipid-lowering substances, anti-arrhythmia It is selected from the group consisting of drugs such as N-acetylprocainamide and expectorants such as guaifenecin.

In certain embodiments, the consumable is a dietary supplement or nutritional supplement. Examples of such compositions with undesired taste are malnutrition, trauma, surgery, Crohn's disease, kidney disease, hypertension, obesity, etc. or phenylketonuria to promote athletic performance, muscle building or general health. Examples include, but are not limited to, enteric nutritional products for the treatment of congenital errors in metabolism such as disease. In particular, such compositions may contain one or more amino acids having a bitter or metallic taste or aftertaste. Such amino acids include, but are not limited to, the L isomers of essential amino acids such as leucine, isoleucine, histidine, lysine, methionine, phenylalanine, threonine, tryptophan, tyrosine and valine. In a further embodiment, the consumer product of the present invention is a dental hygiene composition comprising a carbohydrate sweetener and a transglucosylated R. suawissimus extract comprising a glucosylated rubsoside or a glucosylated rubsoside. Dental hygiene compositions are known in the art and include, but are not limited to, toothpastes, mouthwashes, plaque rinses, dental floss, toothache relievers (eg, Ambesol ^TM ) and the like. In one embodiment, the dental hygiene composition comprises a type of carbohydrate sweetener. In another embodiment, the dental hygiene composition comprises more than one carbohydrate sweetener. In certain embodiments, the dental hygiene composition comprises sucrose and corn syrup or sucrose and aspartame. In yet another embodiment, the consumable product of the present invention is a cosmetic comprising a carbohydrate sweetener and a transglucosylated R. suawissimus extract containing a glucosylated rubusoside or a glucosylated rubusoside. For example, the cosmetic may be, but is not limited to, facial cream, lipstick, lip gloss and the like. Other suitable compositions of the present invention include lip balms such as Chapstick® or Bert's Beeswax® lip balm.

As shown, glucosylated rubusoside or transglucosylated R. suawissimus extract can be used in consumer products such as flavors to enhance mouthfeel, especially sweet mouthfeel. In certain embodiments, the flavoring and glucosylated rubusoside or transglucosylated R. suawissimus extract is used in a ratio of 1: 1, 2: 1, 3: 1 or 4: 1. As flavors used in the present invention, natural sweet flavor # 2 (WO 2012/129451), stevioside, rebaudioside A, rebaudioside B, rebaugioside C, rebaugioside D, rebaugioside E, rebaugioside F, darcoside A, darcoside B, stevia , Alpha-glucosylstevia, fructosylstevia, galactosylstevia, beta-glucosylstevia, siamenoside, mogroside IV, mogroside V, luo han guo sweetener, monatin and its salts, glycyrrhizic acid and its salts (eg, in Magna Sweet) (As seen in), curculin, taumatin, monerin, mabinlin, brazzein, hernandartin, phylrodartin, glycyphyllin, floridine, trilobatein, baillenoside, osrazine, polypodocside A, pterocarioside A, pterocarioside B, mucrodioside, fromososide I, periandrin I , Abulsoside A, Cyclocarioside I or a combination thereof, but is not limited thereto. In certain embodiments, the flavoring agent is Natural Sweet Flavor # 2 (also known as NSF-02), which comprises a glucosylated steviol glycoside and dextrin. In one embodiment, the present invention has been reduced with the glucosylated rubsoside or transglucosylated R. suawissimus extract of the present invention to obtain the same level of mouthfeel as when the flavoring was used alone in conventional amounts. Provide a combination of amounts of flavoring. In this regard, the amount of flavor used is at least about 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, or 95%, or about 60% to about. It can be reduced to 99%, or from about 20% to about 50%.
The present invention is described in greater detail in the non-limiting examples below.

Example 1: Preparation of transglucosylated R. suawissimus extract-Transglucosylated R. suawissimus extract having a rubusoside transglucosylation rate of about 35.1% (formulation I)
Dissolve R. suawissimus extract (25 g of powder containing approximately 16.8 g of rubusoside) (Hunan Changsha Yuanhang Biology Product, China) and maltodextrin DE 10 (25 g) in LVDS ₃ aqueous solution (0.05 M) (120 mL). did. The mixture was transferred to a jacketed reaction vessel and heated to 55 ° C. for maintenance. Cyclodextrin gluconotransferase (EC 2.4.1.19; 1200 units) (Amano Enzyme, Japan) was added to initiate the transglucosylation reaction. The reaction mixture was incubated at 57.5 ° C. with constant stirring for about 1 hour. An additional cyclodextrin gluconotransferase (1200 units) was then added and the reaction mixture was incubated at 57.5 ° C. with constant stirring for an additional hour. At the end of the incubation, the reaction mixture was heated to 90 ° C. for 15 minutes and maintained, followed by cooling to room temperature. Glycerol (20 g) was added as a carrier. The resulting mixture was concentrated in a rotary evaporator to give a solution of transglucosylated R. suawissimus extract (82.2 g). Therefore, R. suawissimus extract having a rubusoside glucosylation rate of about 35.1% was obtained.

・Transglucosylated R. suawissimus extract (formulation II) with a rubusoside transglucosylated rate of approximately 60.9%
R. suawissimus extract (50 g of powder containing about 33.5 g of rubusoside) (Hunan Changsha Yuanhang Biology Product, China) and maltodextrin DE 10 (25 g) in acetate buffer (0.5 M, pH 6) (200 g) Dissolved in. The mixture was transferred to a jacketed reaction vessel and heated to 55 ° C. for maintenance. Cyclodextrin gluconotransferase (EC 2.4.1.19; 3600 units) (Amano Enzyme, Japan) was added to initiate the transglucosylation reaction. The reaction mixture was incubated at 55 ° C. with constant stirring for about 24 hours. At the end of the incubation, the reaction mixture was heated to 90 ° C. for about 15 minutes, maintained and subsequently cooled to room temperature. Glycerol (30 g) was added as a carrier. The resulting mixture was concentrated in a rotary evaporator to give a solution of transglucosylated R. suawissimus extract (138 g). Therefore, R. suawissimus extract having a rubusoside glucosylation rate of about 60.9% was obtained.

・Transglucosylated R. suawissimus extract (formulation III) with a rubusoside transglucosylated rate of approximately 78.0%
R. suawissimus extract (25 g of powder containing about 20.9 g of rubusoside) (Guilin Layn Natural Ingredients, China) and maltodextrin DE 10 (50 g) in acetate buffer (0.1 M, pH 6) (250 g) Dissolved. The mixture was transferred to a jacketed reaction vessel and heated to 55 ° C. for maintenance. Cyclodextrin gluconotransferase (EC 2.4.1.19; 3000 units) (Amano Enzyme, Japan) was added to initiate the transglucosylation reaction. The reaction mixture was incubated at 55 ° C. with constant stirring for about 24 hours. At the end of the incubation, the reaction mixture was heated to 90 ° C. for about 15 minutes, maintained and subsequently cooled to room temperature. Glycerol (20 g) was then added as a carrier. The resulting mixture was concentrated in a rotary evaporator to give a solution of transglucosylated R. suawissimus extract (100.5 g). Therefore, R. suawissimus extract having a rubusoside glucosylation rate of about 78.0% was obtained.

Example 2: Transglucosylated R. suawissimus extract mouthfeel enhancement compared to other sweeteners Sucrose (1.5%), rebaudioside A (“Reb-A”) (30 ppm), sucralose (20 ppm) and An isosweet solution of rubusoside (45 ppm) was prepared in a sucralose-based solution (4% in water). Additional solutions of transglucosylated R. suawissimus extract prepared at different rubusoside transglucosylation rates, including Formulations I, II and III (prepared earlier in Example 1), were also prepared. In this case, the total rubusoside concentration was equalized to 45 ppm.
Scores from 0 to 10 were used to assess the sweetness and mouthfeel of the resulting solution. In this case, 0 = none, 1 = barely detectable, 2 = weak, 4 = weak-moderate, 6 = moderate, 8 = moderate-strong, and 10 = extremely strong. The average score is reported below.

As previously indicated, the palatability enhancement exhibited by transglucosylated R. suawissimus extract improved at higher glucosylated rates, while the intensity of sweetness tended to be reversed. Thus, such palatability enhancement is distinctly different from sweetness enhancement and is independent. Therefore, transglucosylated R. suawissimus extract is unexpectedly and beneficially beneficial in enhancing the mouthfeel of consumer products.

Example 3: Increased mouthfeel of R. suawissimus extract transglucosylated at different levels R. suawissimus by adding glucose units, such as 1, 2, 3, 4 or 5 glucose units, to rubusoside. The extract was transglucosylated to different levels. A series of transglucosylated R. suawissimus extracts (Samples 1-4) were prepared. The sample solution was then prepared in a sucrose-based solution (4% in water) as described in Example 2. The total rubusoside concentration in all solutions was equalized to 30 ppm. The sensory evaluation is reported below.

n represents the number of glucose units added to the rubusoside and
nd is very low and represents the amount not detected.
The intensity of sweetness remained similar across all samples. However, as previously indicated, only R. suawissimus extract (ie, samples 3 and 4) transglucosylated with 3 or more glucose units provided palatability enhancement.
Therefore, transglucosylated R. suawissimus extract with the addition of 3 or more glucose units is unexpectedly and advantageously beneficial in enhancing the mouthfeel of consumer products.

Example 4: Identification of Optimal Transglucosylation Levels of R. Suawissimus Extract in Pain Enhancement Additional samples of transglucosylated R. suawissimus extract to further identify optimal levels of transglucosylation. 5-8) was prepared and evaluated. All rubsoside concentrations were equalized to 30 ppm. The sensory evaluation is reported below.

n and nd are as defined above, and *, ** and *** represent statistically significant differences.
The intensity of sweetness remained similar across all samples. However, the mouthfeel enhancement given by sample 5 was statistically significantly greater than that given by all other samples (P <0.01), and sample 6 was statistically significantly stronger than samples 1, 7 and 8. (P <0.01), and both Samples 7 and 8 were statistically significantly stronger than Sample 1 (P, 0.01). However, no significant difference was observed between Sample 7 and Sample 8 (P> 0.05).
As shown herein, R. suawissimus extract transglucosylated by 3, 4, and 5 glucose units provided the greatest palatability enhancement. In particular, the addition of 3 glucose units was required to maximize the effect of mouthfeel enhancement. Therefore, transglucosylated R. suawissimus extract with the addition of 3, 4 and 5 glucose units is unexpectedly and advantageously beneficial in enhancing the mouthfeel of consumer products.

Claims (13)

An olfactory effective amount of glucosylated rubusoside or a transglucosylated R. containing an olfactory effective amount of glucosylated rubusoid. Including the step of mixing Suawissimus extract,
The glycosylation rubusoside is a mixture of 3, 4 and 5 glucose units,
The olfactory effective amount is 10 ppb to 750 ppm based on the mass of the consumable product.
How to enhance the mouthfeel of consumer products. The method of claim 1, wherein the consumer product is selected from the group consisting of carbohydrate sweeteners and artificial sweeteners. The method according to claim 2, wherein the carbohydrate sweetener is selected from the group consisting of sucrose, fructose, glucose, high fructose corn syrup, xylose, arabinose, ramnorse and sugar alcohols. The method according to claim 3, wherein the sugar alcohol is selected from the group consisting of erythritol, xylitol, mannitol, sorbitol and inositol. The method according to claim 2, wherein the artificial sweetener is selected from the group consisting of aspartame, sucralose, neotame, acesulfame potassium, saccharin and combinations thereof. The method of claim 1, wherein the consumer product is selected from the group consisting of foods, flavors, pharmaceutical compositions, dietary supplements, nutritional supplements, dental hygiene compositions, tabletop sweeteners and cosmetics. The method according to claim 6, wherein the food is a beverage. The flavors are Natural Sweet Flavor # 2, Stevioside, Levaugioside A, Levaugioside B, Levaugioside C, Levaugioside D, Levaugioside E, Levaudioside F, Darcoside A, Darcoside B, Stevia, Alpha-Glucosylstevia, Fractosylstevia, Galactyl Stevia, Beta-Glucosyl Stevia, Ciamenoside, Mogroside IV, Mogroside V, Luo Han Guo Sweetener, Monatin and its salts, Glycyrrhizic acid and its salts, Curculin, Taumatin, Monellin, Mabinlin, Brazzein, Hernandartin, Philodartine, 6. Claim 6 selected from the group consisting of glycyphyllin, floridin, trilobatein, baillenoside, osrazine, polypodoside A, pterocarioside A, pterocarioside B, mucrodioside, fromisoside I, periandrin I, abrososide A, cyclocarioside I and combinations thereof. the method of. The method of claim 1, wherein the olfactory effective amount is from 100 ppb to 300 ppm on a mass basis. The method according to claim 1, wherein the effective amount of olfaction is from 1 ppm to 150 ppm on a mass basis. An olfactory effective amount of glucosylated rubusoside or a transglucosylated R. containing an olfactory effective amount of glucosylated rubusoid. Contains Suawassimus extract,
The glycosylation Rubusoside is a mixture of 3, 4 and 5 glucose units,
The olfactory effective amount is 10 ppb to 750 ppm based on the mass of the consumable product.
Mouth-enhancing composition. The mouthfeel enhancing composition according to claim 11, wherein the olfactory effective amount is from 100 ppb to 300 ppm on a mass basis. The mouthfeel enhancing composition according to claim 11, wherein the olfactory effective amount is from 1 ppm to 150 ppm on a mass basis.