US20180289050A1 - Glycoside compositions - Google Patents

Glycoside compositions Download PDF

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Publication number
US20180289050A1
US20180289050A1 US15/575,719 US201615575719A US2018289050A1 US 20180289050 A1 US20180289050 A1 US 20180289050A1 US 201615575719 A US201615575719 A US 201615575719A US 2018289050 A1 US2018289050 A1 US 2018289050A1
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Prior art keywords
rebaudioside
reb
composition
sweetness
sweetener
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US15/575,719
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Inventor
Ting Liu Carlson
Michael Alan Mortenson
Sean Acie Smith
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Cargill Inc
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Cargill Inc
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Priority to US15/575,719 priority Critical patent/US20180289050A1/en
Publication of US20180289050A1 publication Critical patent/US20180289050A1/en
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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
    • 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
    • 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 disclosure relates to sweetener compositions comprising glycosides.
  • the sweetener compositions of the present disclosure further comprise other ingredients, such as one or more bulking agents.
  • the present disclosure also relates to incorporation of the sweetener compositions into foods and/or beverages.
  • Stevia rebaudiana (“ Stevia ”) is widely grown for its naturally occurring sweet glycosides.
  • Sweet glycosides can be extracted from Stevia using known methods and processes.
  • the glycosides of Stevia may be used as non-caloric sweeteners.
  • the present disclosure relates to sweetener compositions comprising glycosides.
  • the sweetener compositions of the present disclosure may also include other ingredients such as bulking agents, flavorings, other high intensity sweeteners, or the like.
  • the present disclosure also pertains to the use of the sweetener compositions in foods and beverages.
  • compositions that have effective sweetening ability when compared to rebaudioside D and/or rebaudioside M. Additionally, some compositions have reduced bitterness (while attaining the same or higher sweetness) than rebaudioside D and/or rebaudioside M.
  • compositions containing glycosides of rebaudioside D and/or rebaudioside M combined with rebaudioside E, rebaudioside G, rebaudioside N and/or rebaudioside O can result in compositions having an improved effective sweetening ability when compared to rebaudioside D alone or rebaudioside M alone.
  • the disclosed sweetener compositions containing glycosides of rebaudioside D and/or rebaudioside M when combined with rebaudioside E, rebaudioside G, rebaudioside N and/or rebaudioside O were found to have a measured sweetness/bitterness ratio (S/B) better than a predicted sweetness/bitterness ratio.
  • the disclosed sweetener compositions containing glycosides of rebaudioside D and/or rebaudioside M when combined with rebaudioside E, rebaudioside G, rebaudioside N and/or rebaudioside O showed a difference of at least 0.10 between a measured sweetness/bitterness ratio and a predicted sweetness/bitterness ratio.
  • the disclosed sweetener compositions widen the glycoside options that may be used in sweetener compositions.
  • glycoside composition means a composition of the various glycosides obtained from the stevia plant and their related isomers (e.g. natural or synthetic). These glycosides include, but are not limited to, rebaudioside A, B, C, D, E, F, G, H, I, J, K, L, M, N, or O, stevioside, dulcoside, steviobioside, and rubusoside.
  • the glycoside compositions of the present disclosure include compositions including rebaudioside D, rebaudioside M, or a combination of rebaudioside D and rebaudioside M, further in combination with other glycosides such as rebaudioside E, rebaudioside G, rebaudioside N, and rebaudioside O.
  • rebaudioside DM refers to a sweetener composition in which the glycosides in the composition are primarily rebaudioside D and rebaudioside M (hence, the “DM”), their related isomers (e.g., natural or synthetic), and/or salts thereof.
  • This terminology format may be used for compositions having any other combination of glycosides, for example, but not limited to Reb DMO, Reb NO, Reb DE, and the like.
  • sweetness means glycoside compositions which exhibit measured or predicted equivalent or greater sweetness than rebaudioside D and/or rebaudioside M alone. Sweetness may also be determined by measuring sucrose equivalent values (SEV) using methods and processes well known to those skilled in the art. For example, SEV may be determined by measuring sweetness equivalence to a reference sucrose solution as described in Example 1. Typically, taste panelists are trained to detect and scale sweetness of reference sucrose solutions containing between 10 gm to 150 g/kg sucrose.
  • SEV sucrose equivalent values
  • the sweetener compositions containing the glycosides are then tasted at a series of dilutions to determine the concentration of the sweetener composition that is as sweet as a given sucrose reference. For example, if a sweetener composition is as sweet as 50 g/kg of sucrose solution in a citric acid buffer, pH 3.1, then the sweetener composition is assigned a SEV of 5. See Table 1 for the reference standards and Example 1 for how the reference standard is set and evaluated. The term “sweetness value” is used interchangeably herein with “SEV”.
  • bitterness as used herein means glycoside compositions which exhibit measured or predicted equivalent or reduced bitterness than rebaudioside D and/or rebaudioside M alone.
  • bitterness may also be determined by measuring caffeine equivalent values using methods and processes well known to those skilled in the art. For example, bitterness may be determined by measuring bitterness equivalence to a reference caffeine solution as described in Example 1. Typically, taste panelists are trained to detect and scale bitterness of reference caffeine solutions containing between 0.1 gm to 0.8 gms/kg caffeine.
  • the sweetener compositions containing the glycosides are then tasted at a series of dilutions to determine the concentration of the sweetener composition that is as bitter as a given caffeine reference. For example, if a sweetener composition is as bitter as 0.3 g/kg of caffeine solution, then the sweetener composition is assigned a bitterness of 5. See Table 1 for the reference standards and Example 1 for how the reference standard is set and evaluated.
  • sweetness/bitterness ratio means a ratio of either i) a measured sweetness and bitterness ratio of averaged sweetness values over averaged bitterness values (measured sweetness value/measured bitterness value), or a predicted sweetness/bitterness ratio of predicted sweetness values over predicted bitterness values (predicted sweetness value/predicted bitterness value). Both measured and predicted S/B ratios are described and exemplified below.
  • a sweetener composition having “effective sweetening ability” means that the sweetener composition has at least comparable or equivalent sweetness, or has higher or increased sweetness when compared to rebaudioside D or rebaudioside M alone, or rebaudioside DM, at equivalent concentrations. Sweetness can be determined by measuring sucrose equivalent (SEV). In some embodiments, effective sweetening ability can mean that a certain sucrose equivalent (SEV) can be achieved by a particular sweetener composition that includes rebaudioside D and/or rebaudioside M with other glycosides such as rebaudioside E, rebaudioside G, rebaudioside N, and rebaudioside O.
  • a sweetener composition comprises a glycoside composition where the glycoside composition includes a mixture of rebaudioside D and rebaudioside M and at least one other glycoside selected from the group consisting of rebaudioside E, rebaudioside G, rebaudioside N and rebaudioside O. Still other sweetener compositions include glycosides that include rebaudioside D and at least one other glycoside selected from the group consisting of rebaudioside E, rebaudioside G, rebaudioside N and rebaudioside O.
  • sweetener compositions that include glycosides such as rebaudioside M and at least one other glycoside selected from the group consisting of rebaudioside E, rebaudioside G, rebaudioside N and rebaudioside O.
  • the sweetener composition includes glycosides selected from rebaudioside E, rebaudioside G, rebaudioside N and/or rebaudioside O or combinations thereof.
  • the disclosed combinations of glycosides in the sweetener compositions may further include a bulking agent.
  • the disclosed sweetener compositions can be used in food and beverage compositions.
  • sweetener compositions including a combination of glycosides, such as rebaudioside D, rebaudioside M, or Reb DM combined with other glycosides such as rebaudioside E, rebaudioside G, rebaudioside N and/or rebaudioside O, that result in compositions which exhibit equivalent or greater effective sweetening ability and/or equivalent or reduced bitterness than rebaudioside D and/or rebaudioside M alone. That is, the same level of sweetness, if not better, may be achieved with different combinations of other glycosides than with only rebaudioside D, rebaudioside M or a combination of rebaudioside D and rebaudioside M.
  • the added benefit of reduced bitterness is also achieved with these disclosed glycoside compositions.
  • These benefits are particularly surprising given that rebaudioside D and rebaudioside M are thought to be particularly sweet glycosides with low levels of bitterness.
  • certain sweetener compositions of this disclosure may provide decreased bitterness compared to rebaudioside D and/or rebaudioside M alone.
  • the disclosed sweetener compositions can provide sweetness/bitterness ratios (S/B) similar or better than predicted sweetness/bitterness ratios (S/B). In some embodiments, the disclosed sweetener compositions can have sweetness/bitterness ratios (S/B) ratios that are greater than the sweetness/bitterness ratios (S/B) for compositions containing rebaudioside D and/or rebaudioside M.
  • certain sweetener combinations including glycosides such as rebaudioside D and/or rebaudioside M result in compositions which have similar or higher sweetness or SEV than the individual glycosides of which the compositions are made of. That is, the same sweetness level can be achieved with a lower glycoside concentration than the amount that would be needed with the individual component such as rebaudioside D, rebaudioside M, or other glycosides.
  • the reduction in glycoside concentration needed to achieve a certain sweetness or bitterness level can result in cost savings by allowing the utilization of lower glycoside amounts in a sweetener composition yet achieving the same sweetness level.
  • lower glycoside levels could allow for easier incorporation into certain foods and beverages.
  • the added benefit of reduced bitterness is also achieved.
  • rebaudioside D and rebaudioside M are well known in the art.
  • the chemical structure of these compounds is also found in International Application Publication Nos. WO2012/082677 and WO2014/052457, which are both incorporated herein by reference.
  • steviol glycosides have a central molecular moiety, which is a single steviol base, and glucopyranosyl residues attached to the C13 and/or C19 atoms of the steviol base, according to the atom numbering on the base shown below. That is, glucopyranosyl residues represent groups R 1 and R 2 in the following formula:
  • the sweetener compositions include other glycosides in addition to Reb DM, Reb D or Reb M.
  • the other glycosides for example, include rebaudioside E, rebaudioside G, rebaudioside N and rebaudioside O. These other glycosides when combined with Reb DM or Reb D or Reb M show compositions having an effective sweetening ability compared to Reb D or Reb M alone.
  • the sweetener compositions include Reb DM glycosides with Reb N and Reb O (Reb DMNO).
  • the sweetener compositions include glycosides Reb DM with rebaudioside N or rebaudioside O (Reb DMN or Reb DMO).
  • the sweetener compositions may include Reb DM with Reb E, Reb G, Reb O, Reb N or combinations thereof.
  • the sweetener composition may include Reb DN, Reb DO, and Reb DNO. In other embodiments, the sweetener composition may include Reb D with Reb N, Reb O, Reb G, Reb E and combinations thereof. In some embodiments, the sweetener composition may include Reb DM with Reb N, Reb O, Reb G, Reb E and combinations thereof.
  • the sweetener composition may include Reb MN, Reb MO, and Reb MNO. In other embodiments, the sweetener composition may include Reb M with Reb N, Reb O, Reb G, Reb E and combinations thereof. In some embodiments, the sweetener composition includes Reb DMNOEG.
  • the sweetener compositions may include Reb A, or Reb B, or Reb AB in combination with Reb DG, DO, DN or DE (i.e., 12 different combinations), Reb A, or Reb B, or Reb AB in combination with Reb MG, MO, MN or ME (i.e., 12 different combinations), Reb A, or Reb B, or Reb AB in combination with Reb DMG.
  • Reb DMO, Reb DMN, or Reb DME i.e., 12 different combinations
  • Reb A, or Reb B, or Reb AB in combination with Reb DMGONE i.e., 3 different combinations.
  • the sweetener compositions may include Reb A, or Reb B, or Reb AB in combination with Reb DG, DO, DN or DE. These 12 different combinations include Reb ADG, Reb ADO, Reb ADN or Reb ADE, Reb BDG, Reb BDO, Reb BDN or Reb BDE, Reb ABDG, Reb ABDO, Reb ABDN or Reb ABDE.
  • Other sweetener combinations may include Reb A, or Reb B, or Reb AB in combination with Reb MG, MO, MN or ME. These 12 different combinations include Reb AMG, Reb AMO, Reb AMN or Reb AME, Reb BMG, Reb BMO, Reb BMN or Reb BME, Reb ABMG, Reb ABMO, Reb ABMN or Reb ABME.
  • Other sweetener combinations may include Reb A, or Reb B, or Reb AB in combination with Reb DMG, Reb DMO, Reb DMN, or Reb DME. These 12 different combinations include Reb ADMG, Reb ADMO, Reb ADMN, Reb ADME, Reb BDMG, Reb BDMO, Reb BDMN, Reb BDME, Reb ABDMG, Reb ABDMO, Reb ABDMN, or Reb ABDME. Still other sweetener combinations may include Reb A, or Reb B, or Reb AB in combination with Reb DMGONE. These 3 different combinations include Reb ADMGONE, Reb BDMGONE, or Reb ABDMGONE.
  • the sweetener composition may include Reb G and/or Reb E in combination with Reb N and/or O. In still other embodiments, the sweetener composition may include Reb G and Reb E.
  • the sweetener composition may include a ratio of rebaudioside O to the total of rebaudioside D and rebaudioside M (% rebaudioside O/(% rebaudioside D+% rebaudioside M)) in the range of about 0.05 to 3.5, about 0.2 to 3, or about 0.3 to 1.
  • the sweetener composition has a ratio of rebaudioside O to the total of rebaudioside D and rebaudioside M (% rebaudioside O/(% rebaudioside D+% rebaudioside M)) of at least about 0.1, 0.15, 0.2, 0.25, 0.3, 0.33, 0.4, 0.5, 0.67, 0.75, 1, 1.5, 2, 2.5, 3, or 3.4.
  • the sweetener composition may include a ratio of rebaudioside N to the total of rebaudioside D and rebaudioside M (% rebaudioside N/(% rebaudioside D+% rebaudioside M)) in the range of 0.05 to 3.5, about, about 0.2 to 3, or about 0.3 to 1.
  • the sweetener composition has a ratio of rebaudioside N to the total of rebaudioside D and rebaudioside M (% rebaudioside N/(% rebaudioside D+% rebaudioside M)) of at least about 0.1, 0.15, 0.2, 0.25, 0.3, 0.33, 0.4, 0.5, 0.67, 0.75, 1, 1.5, 2, 2.5, 3, or 3.4.
  • the sweetener composition may include a ratio of rebaudioside G to the total of rebaudioside D and rebaudioside M (% rebaudioside G/(% rebaudioside D+% rebaudioside M)) in the range of 0.05 to 3.5, about, about 0.2 to 3, or about 0.3 to 1.
  • the sweetener composition has a ratio of rebaudioside G to the total of rebaudioside D and rebaudioside M (% rebaudioside G/(% rebaudioside D+% rebaudioside M)) of at least about 0.1, 0.15, 0.2, 0.25, 0.3, 0.33, 0.4, 0.5, 0.67, 0.75, 1, 1.5, 2, 2.5, 3, or 3.4.
  • the sweetener composition may include a ratio of rebaudioside E to the total of rebaudioside D and rebaudioside M (% rebaudioside E/(% rebaudioside D+% rebaudioside M)) in the range of 0.05 to 3.5, about, about 0.2 to 3, or about 0.3 to 1.
  • the sweetener composition has a ratio of rebaudioside E to the total of rebaudioside D and rebaudioside M (% rebaudioside E/(% rebaudioside D+% rebaudioside M)) of at least about 0.1, 0.15, 0.2, 0.25, 0.3, 0.33, 0.4, 0.5, 0.67, 0.75, 1, 1.5, 2, 2.5, 3, or 3.4.
  • the rebaudioside content of the sweetener composition is at least 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90%, 95%, 99%, or 99.5% of the total sweetener composition.
  • the combination of rebaudioside D and rebaudioside M can make up at least 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90%, 95%, 99%, or 99.5% of the total sweetener composition.
  • the ratio of the rebaudioside D to rebaudioside M in the various disclosed glycoside compositions can range from 1:1 to 2:3; in other embodiments may be 1:1, 1:2, 1:5, 1:10 or 2:3. In still other embodiments, the ratio of the rebaudioside D to rebaudioside M can range from 1:3 to 1:4 or from 3:1 to 4:1.
  • the rebaudioside D content can be from about 5-85 wt % of the total sweetener composition, 10-80 wt %, 20-70 wt %, 30-60 wt %, or 40-50 wt % of the total sweetener composition. In some embodiments, rebaudioside D can be 50 wt % of the total sweetener composition.
  • the rebaudioside M content can be from about 5-85 wt % of the total sweetener composition, 10-80 wt %, 20-70 wt %, 30-60 wt %, or 40-50 wt % of the total sweetener composition. In some embodiments, rebaudioside M can be 50 wt % of the total sweetener composition.
  • the rebaudioside G content can be from about 5-85 wt % of the total sweetener composition, 10-80 wt %, 20-70 wt %, 30-60 wt %, or 40-50 wt % of the total sweetener composition. In some embodiments, rebaudioside G can be 50 wt % of the total sweetener composition.
  • the rebaudioside O content can be from about 5-85 wt % of the total sweetener composition, 10-80 wt %, 20-70 wt %, 30-60, or 40-50 wt % wt % of the total sweetener composition. In some embodiments, rebaudioside O can be 50 wt % of the total sweetener composition.
  • the rebaudioside N content can be from about 5-85 wt % of the total sweetener composition, 10-80 wt %, 20-70 wt %, 30-60 wt %, or 40-50 wt % of the total sweetener composition. In some embodiments, rebaudioside N can be 50 wt % of the total sweetener composition.
  • the rebaudioside E content can be from about 5-85 wt % of the total sweetener composition, 10-80 wt %, 20-70 wt %, 30-60 wt %, or 40-50 wt % of the total sweetener composition. In some embodiments, rebaudioside E can be 50 wt % of the total sweetener composition.
  • the sweetener composition can include Reb DM with other glycosides that include rebaudioside D from about 10 wt % to 45 wt % of the sweetener composition.
  • the sweetener composition can include Reb DM with other glycosides that include rebaudioside M from about 10 wt % to 45 wt % of the sweetener composition.
  • the Reb DM can include rebaudioside DM from about 20 wt % to 90 wt % of the sweetener composition.
  • the concentration of any single rebaudioside can be expressed as a wt % of the total glycoside concentration instead of as a wt % of the total sweetener composition to account for various additives that can be included in the sweetener composition.
  • the rebaudioside D content can be about 5-85 wt % of the total glycoside concentration, 10-80 wt %, 20-70 wt %, 30-60 wt %, or 40-50 wt % of the total glycoside concentration.
  • rebaudioside D can be 50 wt % of the total glycoside concentration.
  • the rebaudioside M content can be about 5-85 wt % of the total glycoside concentration, 10-80 wt %, 20-70 wt %, 30-60 wt %, or 40-50 wt % of the total glycoside concentration. In some embodiments, rebaudioside M can be 50 wt % of the total glycoside concentration.
  • the rebaudioside G content can be about 5-85 wt % of the total glycoside concentration, 10-80 wt %, 20-70 wt %, 30-60 wt %, or 40-50 wt % of the total glycoside concentration. In some embodiments, rebaudioside G can be 50 wt % of the total glycoside concentration.
  • the rebaudioside O content can be about 5-85 wt % of the total glycoside concentration, 10-80 wt %, 20-70 wt %, 30-60, or 40-50 wt % of the total glycoside concentration. In some embodiments, rebaudioside 0 can be 50 wt % of the total glycoside concentration.
  • the rebaudioside N content can be about 5-85 wt % of the total glycoside concentration, 10-80 wt %, 20-70 wt %, 30-60 wt %, or 40-50 wt % of the total glycoside concentration. In some embodiments, rebaudioside N can be 50 wt % of the total glycoside concentration.
  • the rebaudioside E content can be from about 5-85 wt % of the total glycoside concentration, 10-80 wt %, 20-70 wt %, 30-60 wt %, or 40-50 wt % of the total glycoside concentration. In some embodiments, rebaudioside E can be 50 wt % of the total glycoside concentration.
  • the sweetener composition can include Reb DM with other glycosides that include rebaudioside D from about 10 wt % to 45 wt % of the glycoside concentration.
  • the sweetener composition can include Reb DM with other glycosides that include rebaudioside M from about 10 wt % to 45 wt % of the total glycoside concentration.
  • the Reb DM can include rebaudioside DM from about 20 wt % to 90 wt % of the total glycoside concentration.
  • Reb Component refers to the rebaudioside components consisting of one or more of Reb, D, Reb M, Reb G, Reb O, Reb N, and/or Reb E.
  • concentration of any single rebaudioside can be expressed as a wt % of the Reb Component instead of as a wt % of the total sweetener composition or glycoside composition to account for various additives that can be included in the sweetener composition or to account for the inclusion of glycosides other than Reb, D, Reb M, Reb G. Reb O, Reb N, and/or Reb E.
  • the rebaudioside D content can be about 5-85 wt % of the rebaudioside components consisting of one or more of Reb, D, Reb M, Reb G, Reb O, Reb N, and/or Reb E (“Reb Component(s)”), 10-80 wt %, 20-70 wt %, 30-60 wt %, or 40-50 wt % of the Reb Component(s).
  • Rebaudioside D can be 50 wt % of the Reb Component(s).
  • the rebaudioside M content can be about 5-85 wt % of the Reb Component(s), 10-80 wt %, 20-70 wt %, 30-60 wt %, or 40-50 wt % of the Reb Component(s). In some embodiments, rebaudioside M can be 50 wt % of the Reb Component(s).
  • the rebaudioside G content can be about 5-85 wt % of the Reb Component(s), 10-80 wt %, 20-70 wt %, 30-60 wt %, or 40-50 wt % of the Reb Component(s). In some embodiments, rebaudioside G can be 50 wt % of the Reb Component(s).
  • the rebaudioside O content can be about 5-85 wt % of the Reb Component(s), 10-80 wt %, 20-70 wt %, 30-60, or 40-50 wt % of the Reb Component(s). In some embodiments, rebaudioside O can be 50 wt % of the Reb Component(s).
  • the rebaudioside N content can be about 5-85 wt % of the Reb Component(s), 10-80 wt %, 20-70 wt %, 30-60 wt %, or 40-50 wt % of the Reb Component(s). In some embodiments, rebaudioside N can be 50 wt % of the Reb Component(s).
  • the rebaudioside E content can be about 5-85 wt % of the Reb Component(s), 10-80 wt %, 20-70 wt %, 30-60 wt %, or 40-50 wt % of the Reb Component(s). In some embodiments, rebaudioside E can be 50 wt % of the Reb Component(s).
  • the sweetener composition can include Reb DM with other glycosides that include rebaudioside D from about 10 wt % to 45 wt % of the Reb Component(s).
  • the sweetener composition can include Reb DM with other glycosides that include rebaudioside M from about 10 wt % to 45 wt % of the total Reb Component(s).
  • the Reb DM can include rebaudioside DM from about 20 wt % to 90 wt % of the Reb Component(s).
  • the sweetener composition can also include rebaudioside D with other glycosides that includes rebaudioside D from about 15 wt % to 75 wt % or from 25 wt % to 50 wt % of the sweetener composition.
  • the sweetener composition can include Reb M with other glycosides that includes rebaudioside M from about 15 wt % to 75 wt % or from 25 wt % to 50 wt % of the sweetener composition.
  • the sweetener composition can include 10-50 wt % rebaudioside D, 15-50 wt % rebaudioside M, and 15-80 wt % rebaudioside N.
  • the sweetener composition includes the glycosides from 10-50 wt % rebaudioside D, 15-50 wt % rebaudioside M, and 15-80 wt % rebaudioside O.
  • the disclosed sweetener compositions can be in an amount of about 80 to about 1500 ppm, about 100 to 1100 ppm, about 200 to 900 ppm, or about 400 to 600 ppm of a beverage or food composition.
  • the glycoside content of the sweetener composition can be in an amount of about 80 to about 1500 ppm, about 100 to 1100 ppm, about 200 to 900 ppm, or about 400 to 600 ppm of a beverage or food composition.
  • the amount of glycosides in the beverage or food composition can be in an amount of about 80 to about 1500 ppm, about 100 to 1100 ppm, about 200 to 900 ppm, or about 400 to 600 ppm.
  • the total rebaudioside content of the sweetener composition can be in an amount of about 80 to about 1500 ppm, about 100 to 1100 ppm, about 200 to 900 ppm, or about 400 to 600 ppm of a beverage or food composition.
  • the amount of Reb Component(s), as defined herein, of the sweetener composition can be in an amount of about 80 to about 1500 ppm, about 100 to 1100 ppm, about 200 to 900 ppm, or about 400 to 600 ppm of a beverage or food composition.
  • the Reb D and Reb M can each be in an amount of 400 to 600 ppm of the beverage or food composition.
  • the beverage or food composition can contain Reb D and/or Reb M in combination with Reb G, O, N, and/or E in an amount of 400 to 600 ppm of the beverage or food composition.
  • the beverage or food composition can contain Reb D and/or Reb M in combination with Reb G, O, N, and/or E in an amount of 400 and 600 ppm of the beverage or food composition.
  • the disclosed sweetener compositions, glycoside compositions, or Reb Component(s) can be used in a beverage, a citric acid buffer at pH 3.1, or an aqueous solution that results in the beverage, a citric acid buffer at pH 3.1, or an aqueous solution having a certain SEV or sweetness value, a certain bitterness value, or a certain S/B ratio.
  • the disclosed sweetener compositions can provide a sweetness value (SEV) in the range of 6.0 to 10 in a beverage, a citric acid buffer at pH 3.1, or an aqueous solution containing the disclosed sweetener composition at a concentration of 400 or 600 ppm of the rebaudioside component and/or a bitterness value in the range of about 2.5 to 3.5 of a beverage, a citric acid buffer at pH 3.1, or an aqueous solution containing the disclosed sweetener composition.
  • SEV sweetness value
  • the disclosed sweetener compositions can provide a sweetness value (SEV) of about 6.2, 6.4, 6.6, 6.8, 7, 7.2, 7.4, 7.6, 7.8, 8, 8.2, 8.4, 8.6, 8.8, 9, 9.2, 9.4, 9.6, 9.8, or 10 in a beverage, a citric acid buffer at pH 3.1, or an aqueous solution containing the disclosed sweetener composition at a concentration of 400 or 600 ppm of the rebaudioside component and/or a bitterness value in the range of about 2.5, 2.7, 2.9, 3.1, 3.3 or 3.5 in a beverage, a citric acid buffer at pH 3.1, or an aqueous solution containing the disclosed sweetener composition
  • SEV sweetness value
  • the disclosed sweetener compositions can provide a sweetness value (SEV) in the range of 6.7 to 8.9, 7.0 to 8.6, or 7.3 to 8.3 in a beverage, a citric acid buffer at pH 3.1, or an aqueous solution containing the disclosed sweetener composition at a concentration of 400 or 600 ppm of the rebaudioside component and/or a bitterness value in the range of about 2.5 to 3.5, 2.7 to 3.3, or 2.9 to 3.1 in a beverage, a citric acid buffer at pH 3.1, or an aqueous solution containing the disclosed sweetener composition.
  • SEV sweetness value
  • the disclosed sweetener compositions can provide an improved sweetness value and/or reduced bitterness value than 400 ppm to 600 ppm of Reb M or 400 ppm to 600 ppm of Reb D. In some embodiments, the disclosed sweetener compositions can provide a higher sweetness value and/or a reduced bitterness value than 400 ppm or 600 ppm of Reb M, or a higher sweetness value and/or a reduced bitterness value than 400 ppm or 600 ppm of Reb D.
  • the disclosed sweetener compositions can provide a sweetness value greater than or equal to 8.3 of a beverage, a citric acid buffer at pH 3.1, or an aqueous solution and/or bitterness value less than or equal to 3.3 of a beverage, a citric acid buffer at pH 3.1, or an aqueous solution than 600 ppm Reb M.
  • the disclosed sweetener composition can provide a sweetness value greater than or equal to 7.3 and/or bitterness value less than or equal to 3.3 than 400 ppm Reb M.
  • the disclosed sweetener compositions can provide a sweetness value greater than or equal to 8 and/or bitterness value less than or equal to 3.1 than 600 ppm Reb D.
  • the disclosed sweetener compositions can provide a sweetness value greater than or equal to 6.3 and/or bitterness value less than or equal to 3 than 400 ppm Reb D.
  • the other glycosides in the various disclosed sweetener combinations of Reb DM, Reb D, and Reb M include about 15-85%, 17-50% of the glycoside composition, or 25-34 wt % of the glycoside composition.
  • the disclosed sweetener compositions can also be combined at ratios or weight percentages to provide a measured or actual sweetness/bitterness ratio (S/B) that is better than the predicted sweetness/bitterness ratio (S/B). How the predicted S/B ratio is computed is discussed in detail in Example 2. Briefly, the sweetness and bitterness values of various individual rebaudiosides at a particular concentration (ppm) are determined and shown in Table 7. To compute the predicted glycoside composition containing, for example, Reb DMN, one can use the below Formula 1:
  • the predicted bitterness ratios for DMN can be computed.
  • the predicted sweetness and bitterness ratios may also be computed for any glycoside combination selected from rebaudioside D, rebaudioside M, rebaudioside G, rebaudioside O, rebaudioside N and rebaudioside E.
  • the measured S/B ratios are better than the predicted S/B ratios compared at 400 ppm and/or 600 ppm concentrations.
  • the measured S/B ratios can range from 1.1 to 3.2.
  • the sweetener compositions can have sweetness/bitterness ratio (S/B) from about 1.1 to about 3.2 when the composition is in beverage, citric acid buffer at pH 3.1 or aqueous solution at a concentration of 400 ppm. In other embodiments, the sweetener composition can have sweetness/bitterness ratio (S/B) from about 1.1 to about 3.2 when the composition is in beverage, citric acid buffer at pH 3.1 or aqueous solution at a concentration of 600 ppm.
  • Sweetener compositions that show an actual or measured sweetness/bitterness ratio (S/B) that is better than the predicted sweetness/bitterness ratios (S/B) are shown in Example 2. They include the combination of at least one of rebaudioside D and rebaudioside M, and at least one of rebaudioside O and rebaudioside N, wherein a weight ratio of the total of rebaudioside O and rebaudioside N to the total of rebaudioside D and rebaudioside M is greater than 0.1.
  • the sweetener composition can include a combination of at least one of rebaudioside D and rebaudioside M, and at least one of rebaudioside O and rebaudioside N, wherein a weight ratio of the total of rebaudioside O and rebaudioside N to the total of rebaudioside D and rebaudioside M is greater than 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, 1, 1.5, 2, 2.5, or 3.
  • the sweetener compositions that show measured S/B ratios that are better than the predicted S/B ratios include combinations of Reb D and/or Reb M with Reb O, Reb N, Reb E and/or Reb G.
  • the sweetener composition can include Reb G and/or Reb E, Reb N and/or Reb O.
  • the rebaudioside D can range from 20 ppm to 510 ppm of the sweetener composition.
  • Reb M, Reb G, Reb O, Reb N and Reb E can each range from 20 ppm to 510 ppm in the sweetener composition.
  • the combination of two rebaudiosides can show better actual or measured S/B ratios over predicted S/B ratios.
  • the combination of two rebaudiosides in the sweetener composition include DM, DO, DN, MO, MN and GE at 400 pm.
  • the combination of two rebaudiosides in a sweetener composition can include DM, DN, MO, MN, GE at 600 pm.
  • the two rebaudioside selected from D, M, G, O, N and E in such combinations range from 20-80 wt % of the sweetener composition, from 25-75 wt % or 50 wt % of the total sweetener composition.
  • the ratio of the selected two rebaudiosides can be from 1:4 to 4:1.
  • the ratio of the two selected rebaudiosides can be from 1:4, 1:3 to 1:1.
  • a combination of three rebaudiosides can show better actual or measured S/B ratios over predicated S/B ratios.
  • the triple rebaudiosides in the sweetener composition can include DMG, DMO, DMN, and DME at 400 ppm to 600 ppm.
  • the combination of three rebaudiosides can include DMG, DMO, DMN and DME at 400 ppm and 600 pm.
  • the three rebaudiosides selected from D, M, G, O, N, and E in such combinations range from 5-50 wt %, 10-42 wt %, 30-35 wt % and 20-30 wt % of the sweetener composition.
  • the ratio of the selected three rebaudiosides can be from 1:1:1 to 1:1:2.
  • the disclosed glycoside compositions of rebaudioside D and/or rebaudioside M combined with rebaudioside E, rebaudioside G, rebaudioside N and/or rebaudioside O may be used with a sweetener composition.
  • the sweetener compositions can include other ingredients in addition to the glycoside composition.
  • the sweetener composition can include one or more of bulking agents, high-intensity sweeteners, flavorings, antioxidants, caffeine, other nutritive sweeteners, salts, proteins, bitter blockers, or sweetness enhancers.
  • a bulking agent can include any compositions known in the art used to add bulk to high intensity sweeteners. Bulking agents are often used with high intensity sweeteners, such as the glycoside compositions of this disclosure, to facilitate a direct substitution of sweeteners of this disclosure for other sweeteners, such as sugar, in applications such as baking, cooking, and tabletop uses.
  • a bulking agent may be chosen from a bulk sweetener, a lower glycemic carbohydrate, a fiber, a hydrocolloid, and combinations thereof.
  • a bulk sweetener may be chosen from corn sweeteners, sucrose, dextrose, invert sugar, maltose, dextrin, maltodextrin, fructose, levulose, high fructose corn syrup, corn syrup solids, galactose, trehalose, isomaltulose, fructo-oligosaccharides, and combinations thereof.
  • a lower glycemic carbohydrate may be chosen from fructo-oligosaccharide, galactooligosaccharide, isomaltooligosaccharide, oligodextran, D-tagatose, sorbitol, mannitol, xylitol, lactitol, erythritol, maltitol, other polyols, hydrogenated starch hydrolysates, isomalt, D-psicose, 1,5 anhydro D-fructose, and combinations thereof.
  • a fiber may be chosen from polydextrose, resistant maltodextrin, resistant starch, inulin, soluble corn fiber, beta-glucan, psyllium , cellulose, hemicellulose, and combinations thereof.
  • a hydrocoiloid may be chosen from pectin (e.g., apple, beet, citrus), gum Arabic, guar gum, carboxymethylcellulose, nOSA (n-octenyl succinic anhydride), locust bean gum, cassia gum, xanthan gum, carrageenan, alginate, and combinations thereof.
  • a high intensity sweetener may be chosen from sucralose, aspartame, saccharin, acesulfame K, alitame, thaumatin, dihydrochalcones, neotame, cyclamates, mogroside, glycyrrhizin, phyllodulcin, monellin, mabinlin, brazzein, circulin, pentadin, monatin, and combinations thereof.
  • a flavoring may be chosen from a cola flavor, a citrus flavor, a root beer flavor, and combinations thereof.
  • a sweetness enhancer may be chosen from curculin, miraculin, cynarin, chlorogenic acid, caffeic acid, strogins, arabinogalactan, maltol, dihyroxybenzoic acids, and combinations thereof.
  • sweetener compositions Other ingredients such as food starch, flours, protein isolates, protein concentrates, food fats and oils (such as cocoa butter), emulsifiers, food extracts (such as malt extract), and juice concentrates may also be included in sweetener compositions.
  • the sweetener composition can include a lower glycemic carbohydrate.
  • the lower glycemic carbohydrate is erythritol or another polyol.
  • the disclosed glycosides in a particular sweetener composition can include erythritol as a bulking agent.
  • the sweetener composition includes inulin.
  • glycoside compositions and/or sweetener compositions of the present disclosure can be incorporated into food and beverage compositions.
  • present disclosure also contemplates food compositions and beverage compositions that include the glycoside compositions and/or sweetener compositions of the present disclosure.
  • Examples of food compositions include baked goods, soups, sauces, processed meats, canned fruits, canned vegetables, dairy products, frozen confections, confections, chewing gums, cakes, cookies, bars, and other sweet bakery items, cereals, cereal bars, yogurt, energy bars, granola bars, hard candy, jelly candy, chocolate candy, and other sweetness confections.
  • Examples of beverages include carbonated soft drinks, powdered soft drinks, and ready to drink teas, sports drinks, dairy drinks, yogurt-containing drinks, alcoholic beverages, energy drinks, flavored waters, vitamin drinks, fruit drinks, and fruit juices.
  • compositions or products into which the sweetener compositions of this disclosure can be used include oral care products such as toothpastes, mouthwashes, and oral rinses; pharmaceutical products such as tablets, capsules, lozenges, and suspensions; and nutraceutical products such as supplements, vitamins, probiotics, and prebiotics.
  • Non-edible products include tobacco products such as pipe tobacco, snuff, and chewing tobacco.
  • a beverage can include at least 300 ppm, 400 ppm, 500 ppm, 600 ppm, 700 ppm, or 800 ppm of the disclosed sweetener composition or glycoside composition.
  • the present disclosure also contemplates methods for producing the glycoside compositions and the sweetener compositions.
  • Conventional stevia -based sweeteners include a glycoside composition which consists primarily of rebaudioside A (for example greater than 80% rebaudioside A, greater than 95% rebaudioside A, or greater than 97% rebaudioside A).
  • the present disclosure contemplates adding rebaudioside D and/or rebaudioside M with the other glycosides such as rebaudioside E, rebaudioside G, rebaudioside N and/or rebaudioside O to such conventional sweeteners.
  • the sweetener composition can include Reb DM and other glycosides such as Reb E, Reb G, Reb O and/or Reb N with Reb A and/or Reb B.
  • the present disclosure also contemplates controlled conversion between one glycoside and another glycoside to achieve the glycoside compositions of the present disclosure.
  • a sweetener composition comprising a glycoside composition, wherein the glycoside composition comprises a mixture of rebaudioside D and rebaudioside M, and at least one other glycoside selected from the group consisting of rebaudioside G, rebaudioside O, rebaudioside N, and rebaudioside E.
  • Reference tasting standards were prepared by dissolving respective standard material (sucrose for sweetness and caffeine for bitterness) into an aqueous citric acid buffer solution at pH 3.1 (distilled water containing 0.1% citric acid and 0.015% sodium citrate) according to the scale values shown in Table 1 below.
  • Rebaudioside D (purity of 94.4%) was obtained from ChromaDexTM Corp and rebaudioside M (purity 99.3%) was obtained from Cargill, Incorporated.
  • the trained sensory panel evaluated solutions of each rebaudioside D or rebaudioside M at 400 ppm and 600 ppm shown in Table 2. Solutions were made in the same citric acid buffer as the reference standard solutions. All solutions were heated to 55° C. for 12 minutes to ensure that all the glycoside material was completely dissolved. The solutions were allowed to cool to room temperature before serving to the panelists. Each solution was given a random 3-digit code and was served to the panelists in random order. Panelists dispensed 2 mL of each solution into their mouths from a pipette. The panelists were then asked to rate the “sweetness intensity” and “bitterness intensity” of the solutions and mark their responses on an un-anchored, 15 cm line scale. The length of the line corresponds to the scale values (1-15) on which the participants were trained. The panelists' responses were measured, compiled, and averaged for each sample. Each sample was tested by approximately 17 to 21 trained panelists.
  • the panelists cleansed their palates with water and apple slices. The panelists also waited 5 minutes between each sample. Sweetness and bitter values of rebaudioside D (purity of 94.4%) and rebaudioside M (purity of 99.3%) at varying concentrations were also obtained utilizing a sensory panel in a manner as described above. The sweetness is reported as sweetness and the sweetness is measured as a sucrose equivalent (SEV).
  • SEV sucrose equivalent
  • the sweetness and bitterness values of sweetener compositions containing Reb D or Reb M with other glycosides are shown in Tables 3-5. As described above, the samples were tasted by the panelist in random order. The tables show the concentration of the composition tested (ppm) as well as the ratio of one glycoside to another in the composition as a weight percentage.
  • a trained sensory panel evaluated solutions of each rebaudioside D, rebaudioside M, rebaudioside G, rebaudioside O, rebaudioside N and rebaudioside E at 400 ppm and 600 ppm. Solutions were made in a citric acid buffer as the reference standard solutions described in Example 1. All solutions were heated to 55° C. for 12 minutes to ensure that all the glycoside material was completely dissolved. The solutions were allowed to cool to room temperature before serving to the panelists. Each solution was given a random 3-digit code and was served to the panelists in random order. Panelists dispensed 2 mL of each solution into their mouths from a pipette.
  • the panelists were then asked to rate the “sweetness intensity” and “bitterness intensity” of the solutions and mark their responses on an un-anchored, 15 cm line scale.
  • the length of the line corresponds to the scale values (1-15) on which the participants were trained.
  • the panelists' responses were measured, compiled, and averaged for each sample (measured sweetness values and bitterness values).
  • Rebaudioside D (purity of 94.4%) was obtained from ChromaDexTM Corp and rebaudioside M (purity 99.3%) was obtained from Cargill, Incorporated.
  • Rebaudioside G (purity of 96.0%), Rebaudioside O (purity of 97.9%), Rebaudioside N (purity of 93.5%), Rebaudioside E (purity of 97.2%) were each obtained from ChromaDexTM Corp.
  • Table 7 shows the sweetness and bitterness values of each rebaudioside D, rebaudioside M, rebaudioside G, rebaudioside O, rebaudioside N and rebaudioside E at 400 ppm and 600 pm each. Also shown in Table 7 is the sweetness/bitterness ratios (S/B).
  • the sweetness and bitterness values of various rebaudioside combinations selected from D, M, G, O, N and E were tested and compared to predicted results.
  • the results were predicted based on weight percentage of the individual rebaudioside used in the total sweetener combination and at a given sweetness or bitterness ratio of the individual rebaudioside at a particular concentration (ppm).
  • ppm concentration
  • Table 8 shown in Table 8 is the predicted and measured data for the glycoside combination DMN:
  • the predicted bitterness values for DMN can be computed.
  • the predicted sweetness and bitterness values may also be computed for any sweetener combination selected from rebaudioside D, rebaudioside M, rebaudioside G, rebaudioside O, rebaudioside N and rebaudioside E.
  • Tables 18-26 Shown below in Tables 18-26 are the sweetener compositions at 600 ppm concentration and the weight percentage of the particular rebaudioside in the total sweetener composition that showed sweetness over bitterness values better than predicted sweetness over bitterness values.

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AU2016264732A1 (en) 2017-11-30
CA2985669A1 (en) 2016-11-24
AU2019203673A1 (en) 2019-06-20
EP3297455A4 (en) 2019-02-20
WO2016187559A1 (en) 2016-11-24
BR112017024772A2 (pt) 2018-07-31
CN107613785A (zh) 2018-01-19
JP2021100407A (ja) 2021-07-08
EP3297455A1 (en) 2018-03-28
JP6845159B2 (ja) 2021-03-17
AU2020257160B2 (en) 2023-11-16
JP2018518951A (ja) 2018-07-19
JP7317058B2 (ja) 2023-07-28
CA2985669C (en) 2022-05-03
US20220287343A1 (en) 2022-09-15

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