WO2018122383A1 - Sweetening compositions - Google Patents

Sweetening compositions Download PDF

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Publication number
WO2018122383A1
WO2018122383A1 PCT/EP2017/084826 EP2017084826W WO2018122383A1 WO 2018122383 A1 WO2018122383 A1 WO 2018122383A1 EP 2017084826 W EP2017084826 W EP 2017084826W WO 2018122383 A1 WO2018122383 A1 WO 2018122383A1
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WO
WIPO (PCT)
Prior art keywords
range
present
amount
rubusoside
tannic acid
Prior art date
Application number
PCT/EP2017/084826
Other languages
English (en)
French (fr)
Inventor
Josef Nachbagauer
Manfred Urban-Klik
Volker Boehringer
Original Assignee
Red Bull Gmbh
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from US15/395,432 external-priority patent/US11076619B2/en
Priority claimed from EP16207626.9A external-priority patent/EP3342294B1/en
Priority to CN201780087267.0A priority Critical patent/CN110650631A/zh
Priority to MX2019007879A priority patent/MX2019007879A/es
Priority to CN202310220974.XA priority patent/CN115968996A/zh
Priority to JP2019535835A priority patent/JP7088936B2/ja
Application filed by Red Bull Gmbh filed Critical Red Bull Gmbh
Priority to CA3048941A priority patent/CA3048941A1/en
Priority to AU2017385786A priority patent/AU2017385786A1/en
Priority to CN202310220964.6A priority patent/CN116035154A/zh
Priority to BR112019013436A priority patent/BR112019013436A2/pt
Publication of WO2018122383A1 publication Critical patent/WO2018122383A1/en
Priority to ZA2019/04266A priority patent/ZA201904266B/en
Priority to JP2022093704A priority patent/JP2022120089A/ja
Priority to AU2023201503A priority patent/AU2023201503A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/60—Sweeteners
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/31—Artificial sweetening agents containing amino acids, nucleotides, peptides or derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/31—Artificial sweetening agents containing amino acids, nucleotides, peptides or derivatives
    • A23L27/32—Artificial sweetening agents containing amino acids, nucleotides, peptides or derivatives containing dipeptides or derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • A23L27/34—Sugar alcohols
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • A23L27/36—Terpene glycosides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/88—Taste or flavour enhancing agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to sweetening compositions, their use for the preparation of sweetening syrups and beverages as well as to the preparation of said beverages.
  • Common soft drinks usually contain significant amounts of natural sugars such as sucrose, glucose, fructose or mixtures thereof.
  • the caloric content of these natural sugars usually is in the range from 3.6 to 3.9 kcal/g.
  • Many attempts have been made to reduce the caloric content of beverages such as soft drinks.
  • natural sugars have been replaced by steviol glycosides.
  • Some steviol glycosides have a sweetening power which is about 240 to 400 times that of natural sugar sucrose.
  • Steviol glycosides are derived from extracts of the leaves of the stevia plant [Sterna rebaudiana Bertoni).
  • the four major steviol glycosides found in the leaves of the stevia plant are stevioside (about 5 to 10 wt-%), rebaudioside A (about 2 to 4 wt-%), rebaudioside C (about 1 to 2 wt-%) and dulcoside A (about 0.5 to 1 wt-%).
  • Further steviol glycosides which are found in the extract of the leaves of the stevia plant, however in rather minute quantities, are rebaudioside B, rebaudioside D and rebaudioside E.
  • the common aglycon of all steviol glycosides is steviol which belongs to the class of diterpenes.
  • beverages sweetened with steviol glycosides suffer some drawbacks which for many consumers outway the caloric content of conventional beverages.
  • Steviol glycosides are known to cause a bitter and/or licorice-like aftertaste, in some instances also a metallic aftertaste.
  • the sweet sensation is retarded to some extent, that is, the sweetening exhibit a so-called lingering.
  • steviol glycosides are also responsible for a blunt or dry mouthfeel.
  • sweetening compositions containing a sweetener and at least one sweetness enhancer chosen from terpenes, flavonoids, amino acids, proteins, polyols, other known natural sweeteners, seco-dammarane glycosides, and analogues thereof.
  • Suit- able sweetening enhancer are reported to include stevia sweeteners, such as stevioside, ste- violbioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside F, and dulcoside A.
  • the at least one sweetness enhancer has to be present in the composition in an amount at or below the sweetness detection threshold level of the at least one sweetness enhancer, and the at least one sweetener and the at least one sweetness enhancer are different.
  • rubusoside for masking, reducing or suppressing a bitter, sour and/or astringent taste impression of a bitter, sour and/or astringent-tasting substance.
  • Compositions containing rubusoside shall mask, reduce or suppress in food products and in pharmaceuticals the bitter, sour and/or astringent taste impression of compounds such as steviosides and rebaudioside A,
  • WO 2008/049256 addresses a sweetened consumable comprising a) at least 0.0001
  • % of at least one sweetener wherein said sweetener includes sucrose, fructose, glucose, high fructose corn syrup, corn syrup, xylose, arabinose, rhamnose, erythritol, xylitol, man- nitol, sorbitol, inositol, acesulfame potassium., aspartame, neotame, sucralose, saccharine, or combinations thereof, wherein said at least one sweetener or sweetener combination is present in a concentration above the sweetness detection threshold in a concentration of at least isosweet to 2% sucrose, and b) at least one sweetness enhancer selected from the group consisting of naringin dihydrochalcone, mogroside V, swingle extract, rubusoside, rubus extract, stevioside, and rebaudioside A, Each sweetness enhancer shall be present in a concentration near its sweetness detection threshold.
  • this concentration shall be from 2 to 60 ppm, for rubusoside from 1.4 ppm to 56 ppm, for rubus extract from 2 ppm to 80 ppm, for mogroside ⁇ from 0.4 ppm to 12.5 ppm, for swingle extract from 2 to 60 ppm, for stevioside from 2 to 60 ppm, and for rebaudioside A from 1 to 30 ppm.
  • the bitter aftertaste of steviol glycosides shall be decreased or eliminated by the reduction or elimination of rebaudioside C or dulcoside A or both from stevia compositions.
  • the reduction of rebaudioside C and/or dulcoside A as such does not guarantee a reduction in bitter aftertaste.
  • stevia compositions being void of rebaudioside C or dulcoside A consumers experience a slow onset and sometimes even a longer duration of the sweetness sensation.
  • sweetener compositions comprising at least a) one sweetness enhancer such as urea or thiourea, b) at least one sweetener comprising a carbohydrate sweetener, a natural high- potency sweetener, a synthetic high-potency sweetener or a combination thereof such as rebaudioside compounds, sucralose, aspartame or acesulfame potassium, and c) at least one sweet taste improving composition selected from the group consisting of carbohydrates, polyols, amino acids, or mixtures thereof.
  • sweetness enhancer such as urea or thiourea
  • sweetener comprising a carbohydrate sweetener, a natural high- potency sweetener, a synthetic high-potency sweetener or a combination thereof such as rebaudioside compounds, sucralose, aspartame or acesulfame potassium
  • at least one sweet taste improving composition selected from the group consisting of carbohydrates, polyols, amino acids, or mixtures thereof.
  • New sweetened beverage formulations which do not exhibit a bitter aftertaste shall be obtained according to EP 2 474 240 Ai by use of rebaudioside D and an acidulant comprising at least lactic acid and one or both of tartaric acid and citric acid, and no phosphoric acid.
  • EP 2 486 806 Ai discloses a low-calorie orange juice drink which makes use of a mixture of 84 wt-% rebaudioside A and 16 wt-% rebaudioside D. Different from a low-calorie orange juice having been sweetened with a conventional stevia extract a pleasant taste similar to sucrose, a Ml mouthfeel, and no bitterness and no aftertaste shall be observed during sensory evaluation. A similar outcome was reported for a zero-calorie carbonated beverage.
  • sweetening compositions comprising a blend of rebaudioside A, rebaudioside B and steviol glycosides, in particular when the ratio of rebaudioside B to total steviol glycosides in the blend ranges from 0.5 % to about 50 % and more preferably from about 5 % to about 40 %,
  • Sucrose being the standard natural sweetener has a characteristic time and intensity sweetness profile. Whereas some artificial sweeteners have a more rapid onset of sweetness than sucrose, most artificial sweeteners such as stevia compounds have not only a significantly slower onset but also exhibit a significantly longer linger than sucrose. The afore- mentioned drawbacks associated with the use of steviol glycosides are still not overcome to a satisfactory extent. It is therefore desirable to obtain beverages, which contain less or no natural sweeteners, and which have a much improved sweetness and aroma profile.
  • a sweetening composition comprising a) at least one natural sweet- tasting carbohydrate, b) at least one stevia compound, c) rubusoside and/or at least one rubusoside derivative and/or neohesperidin and/or thaumatine and/or phloretin and/ or trilobatin and/or monatin and/or hesperetin and/or at least one enzyme-treated steviol glycoside, in particular rubusoside or at least one rubusoside derivative or neohesperidin or at least one enzyme-treated steviol glycoside or any combination thereof, and d) at least one tannin, in particular tannic acid and/or at least one tannic acid derivative or a composition or extract containing tannic acid and/or at least one tannic acid derivative in an amount, based on the at least one tannin, in particular tannic acid and the at least
  • the at least one tannin, in particular tannic acid and/or at least one tannic acid derivative or a composition or extract containing tannic acid and/or at least one tannic acid derivative are to be present in an amount, based on the at least one tannin, in particular tannic acid and the at least one tannic acid derivative, in the range from i mg/1. to 400 mg/1, preferably in the range from 10 mg/1 to 300 mg/1 and more preferably in the range from 25 to 250 mg/1, if the composition of said first embodiment is an aqueous composition, in particular in the form of a beverage.
  • said first embodiment of a sweetening composition can be characterized in that, based on the total weight of component b), component c), in particular the rubusoside and/ or at least one rubusoside derivative, and component d), in particular tannic acid and/or at least one tannic acid derivative, the component b) is present in an amount in the range from 45 to 75 wt-%, the component c), in particular the rubusoside and/or at least one rubusoside derivative, is present in an amount in the range from 2 to 40 wt-%, and the component d), in particular tannic aeid and/or at least one tannic acid derivative, is present in an amount in the range from 2 to 40 wt-%, wherein in each case the sum of components b), c) and d) always adds up to 100 wt-%.
  • the weight ranges are in particular applicable for an alternative embodiment in which the composition of said first embodiment represents a dry mixture, in particular in powder
  • the aforementioned alternate forms of the first embodiment of a sweetening composition based on the total weight of component b), component c), in particular the rubusoside and/or at least one rubusoside derivative, and component d), in particular tannic acid and/or at least one tannic acid derivative, the component b) is present in an amount in the range from 50 to 70 wt-%, in particular 55 to 65 wt-%, the component c), in particular the rubusoside and/or at least one rubusoside derivative, is present in an amount in the range from 5 to 35 wt-%, in particular io to 30 wt-%, and the component d), in particular tannic acid and/or at least one tannic acid derivative, is present in an amount in the range from 5 to 35 wt-%, in particular 10 to 30 wt-%, wherein in each case the sum of components b), c) and d) always adds up to 100 wt
  • the at least one natural sweet-tasting carbohydrate of the first embodiment in. particular is sucrose.
  • the at least one stevia compound of the first embodiment those are preferred selected from the group consisting of steviol glycosides, rebaudiosides and mixtures thereof.
  • rubusoside and/or at least one rubusoside derivative are preferred, rubusoside being particularly preferred.
  • Tannins in the meaning of the present invention shall comprise polyphenols, in particular so-called plant polyphenols, which exhibit an astringent sensation. It is presently believed that said astringent sensation is caused by or associated with a binding reaction of said polyphenols to proteins.
  • tannic acid coagulates albumen and gelatin.
  • Tannins usually have two or three phenolic hydroxy! groups 011 the phenyl ring. Tannins can, for example, be classified into pyrogallol type tannins and the catechol type tannins. Tannins can also be classified into so-called hydrolysable tannins, e.g. based on ellagic acid and gallic acid, and condensed tannins, e.g.
  • Tannins of the present invention can be derived from any of the aforementioned classified groups.
  • Suitable tannins encompass for example ellagitannins, such as punicalagin and geranii, and gailotannins which belong to the class of hydrolysable tannins, as well as stilbenoids such as astringin or resveratrol.
  • Ellagitannins usually contain various numbers of hexahy- droxydiphenoyl (HHDP) units, as well as galloyl units and/or sanguisorboyl units bound to sugar moiety.
  • HHDP hexahy- droxydiphenoyl
  • Suitable representatives of tannins also comprise cpigalloeateehin gallate, epicatechin gallate, and phlorotannins.
  • Tannins can for example be obt ained from extracts of oak or of pomegranates, in particular pomegranate rind extracts.
  • gallic acid is found in gallnuts, sumac, witch hazel, tea leaves, oak bark,
  • composition or extract containing at least one tannin, in particular tannic acid and/or at least one tannic acid derivative can be derived from seeds, bark, cones, husk, and/or hearrvvood of oak, pomegranate, chestnut, gallnut or mimosa, in particular from oak or pomegranate.
  • Tannic acid in the meaning of the present invention in particular comprises polygalloyl glucoses and polygalloyl quinic acid esters with the number of galloyl moieties per molecule in particular ranging from 2 up to 12, in particular 3 to 12, e.g. decagalloyl glucose.
  • tannic acid in the meaning of the present invention can be understood to be, for example, formed of gallic acid molecules and glucose. Tannic acid will usually hydrolyze into glucose and gallic acid and/or ellagic acid units. In general, with the term tannic acid both an individual compound as well as a mixture of two or more compounds is meant.
  • Enzyme -treated steviol glycosides include those steviol glycosides having been treated with, for example, cyclomaltodextrin gl ucanotransferase (CGTase).
  • CCTase cyclomaltodextrin gl ucanotransferase
  • the compounds of component c) of the first embodiment of the present invention in particular rubusoside or a rubusoside derivative or neohesperidin or enzyme-treated steviol glycosides, and even more particular rubusoside, have been found with the compositions of the present invention to assist in improving its sweetening profile at the onset so that the sweetening sensation is shifted towards the actual consumption of the sweetening composition of a product containing said sweetening composition of the first embodiment of the present invention.
  • Rubusoside (CAS No: 64849-39-4) can be found in leaves of Rubus suavissimus S. Lee (Chinese sweet leaf).
  • Rubusosides in the meaning of the present invention shall also comprise enzymatically-treated rubusosides.
  • the at least one natural sweet-tasting carbohydrate in particular sucrose
  • rubusoside and/or at least one rubusoside derivative preferably is present in an amount in the range from 20 to 200 mg/1, more preferably in the range from 20 mg/1 to 150 mg/1 and in particular in the range from, 30 to 125 mg/1.
  • a sweetening composition also referred to as second embodiment of a sweetening composition of the present invention, comprising a) at least one natural sweet-tasting carbohydrate, in particular sucrose, b) at least one stevia compound, in particular selected from the group consisting of steviol glycosides, rebaudiosides and mixtures thereof, c) rubusoside and/or at least one rubusoside derivative and/or neohesperidin and/or thaumatine and/or phloretin and/or trilobatin and/or monatin and/or hesperetin and/or at least one enzyme-treated steviol glycoside, in particular rubusoside or at least one rubusoside derivative or neohesperidin or at least one enzyme-treated steviol glycoside or any combination thereof, d) tannic acid and/or at least one tannic acid derivative and e) oak extract and/or
  • rubusoside and/or at least one rubusoside derivative are preferred, rubusoside being particularly preferred.
  • the at least one natural sweet-tasting carbohydrate, in particular sucrose is preferably present in an amount in the range from 5 to 80 g/1, more preferably in the range from 15 g/1 to 70 g/1 and in particular in the range from 25 to 55 g/1.
  • rubusoside and/or at least one rubusoside derivative is preferably present in an amount in the range from. 20 to 200 mg/1, more preferably in the range from. 20 mg/1 to 150 mg/1 and in particular in the range from 30 to 125 mg/1.
  • the total amount of tannic acid and/or at least one tannic acid derivative is preferably present in an amount in the range from 1 mg/1 to 400 mg/1, more preferably in the range from 10 mg/1 to 300 mg/1 and in particular in the range from 25 to 250 mg/1.
  • a sweetening composition also referred to as third embodiment of a sweetening composition of the present invention, comprising a) aeesulfam and/or aspartam, in particular acesulfam, b) sncralose and/or at least one stevia compound, in particular selected from the group consisting of steviol glycosides, rebaudiosides and mixtures thereof, and/or saccharin and/or cyclamate, c) neohesperidin and/or thaumatine and/or rubusoside and/or at least one rubusoside derivative and/or phloretm and/or trilobatin and/or monatin. and/or hesperetin, d) at least one tannin, in particular tannic acid and/or at least one tannic acid derivative or a composition or extract containing tannic acid and/or at least one tannic acid derivative.
  • neohesperidine and rubusoside are preferred, neohesperi- dine being particularly preferred.
  • this third embodiment component d) based on the at least one tannin, in particular tannic acid and the at least one tannic acid derivative, is present in an amount in the range from i mg/1 to 400 mg/1, preferably in the range from 10 mg/1 to 300 mg/1 and more preferably in the range from 25 to 250 mg/1.
  • Such a sweetening composition according to the third embodiment of the invention is particularly preferred which comprises a) acesulfam and/or aspartame, in particular acesulfam, b) sncralose or saccharin or at least one stevia compound, in particular selected from the group consisting of steviol glycosides, rebaudiosides and mixtures thereof, e) neohesperidin, and d) at least one tannin, in particular tannic acid and/or at least one tannic acid derivative or a composition or extract containing tannic acid and/or at least one tannic acid derivative, wherein component d), based on the at least one tannin, in particular tannic acid and the at least one tannic acid derivative, is present in an amount in the range from 1 mg/1 to 400 mg/1, preferably in the range from 10 mg/1 to 300 mg/1 and more preferably in the range from 25 to 250 mg/1 if the composition of said third embodiment is an aqueous composition, in
  • said third embodiment of a sweetening composition can. be characterized in that, based on the total weight of component a), in particular acesulfam, component b), in particular sucralose, component c), in particular neohesperidine, and component d), in particular tannic acid and/or at least one tannic acid derivative, the component a) is present in an amount in the range from 10 to 50 wt-%, the component b) is present in an amount in the range from 15 to 65 wt-%, the component c) is present in an amount in the range from 0,1 to 4 wt-%, and the component d) is present in an amount in the range from 5 to 50 wt-%, wherein in each case the sum of components a, b), c) and d) always adds up to 100 wt-%.
  • the aforementioned alternate forms of the third embodiment of a sweetening composition based on the total weight of component a), in particular acesulfam, component b), in particular sucralose, component c), in particular neo- hesperidine, and component d), in particular tannic acid and/or at least one tannic acid derivative,
  • the component a) is present in an amount in the range from 15 to 45 wt-%, in particular 20 to 40 wt-%
  • the component b) is present in an amount in the range from 20 to 55 wt-%, in particular 30 to 45 wt-%
  • the component c) is present in an amount in the range from 0,2 to 3 wt-%, in particular 0,5 to 2 wt-%
  • the component d) is present in an amount in the range from 10 to 40 wt-%, in particular 15 to 35 wt-%, wherein in each case the sum of components a), b), c) and d
  • component b) comprises or consists of sucralose, saccharin and cyclamate or, alternatively, in which component b) comprises or consists of at least one stevia compound, in particular selected from the group consisting of steviol glycosides, rebaudiosides and mixtures thereof, saccharin and cyclamate.
  • acesulfam and/or aspartame is preferably present in an amount in the range from 25 to 250 mg/1, more preferably in the range from 50 to 200 mg/1 and in particular in the range from 75 to 150 mg/1.
  • sucralose in said sweetening compositions of the third embodiment of the invention preferably is present in an amount in the range from 20 to 750 mg/1, more preferably in the range from 40 mg/1 to 550 mg/1 and in particular in the range from 60 to 450 mg/1.
  • neohesperidin in said sweetening compositions of the third embodiment of the invention, and also in the preferred embodiment of the first and second embodiment, neohesperidin preferably is present in an amount in the range from 0.01 mg/1 to 20 mg/1, more preferably in the range from. 0,1 mg/1 to 15 mg/1 and in particular in the range from 1,0 to 10 mg/1.
  • saccharin in said sweetening compositions of the third embodiment of the invention, saccharin preferably is present in an amount in. the range from to mg/1 to 750 mg/1, more preferably in the range from. 20 mg/1 to 500 mg/1 and in particular in the range from 30 to 400 mg/1.
  • cycla- mate preferably is present in an amount in the range from 10 mg/1 to 500 mg/1, more preferably in the range from 50 mg/1 to 300 mg/1 and in particular in the range from 75 to 200 mg/1.
  • thaumatine preferably is present in an amount in the range from 0.01 mg/1 to 10 mg/1, more preferably in the range from 0,05 mg/1 to 5 mg/1 and in particular in the range from 0,1 to 2 mg/1.
  • rubusoside and/or at least one rubusoside derivative preferably is present in an amount in the range from 5 to 200 mg/1, more preferably in the range from 10 mg/1 to 150 mg/1 and in particular in the range from 20 to 125 mg/1.
  • phloretin preferably is present in an amount in the range from 1 to 250 mg/1, more preferably in the range from 5 mg/1 to 200 mg/1 and in particular in the range from 10 to 150 mg/1.
  • trilobatin in said sweetening compositions of the third embodiment of the invention, and also in the preferred embodiment of the first and second embodiment, trilobatin preferably is present in an amount in the range from 0,1 to 250 mg/1, more preferably in the range from 1 mg/1 to 200 mg/1 and in particular in the range from. 5 to 150 mg/1.
  • monatin preferably is present in an amount in the range from 0.01 mg/1 to 20 mg/1, more preferably in the range from 0,1 mg/1 to 10 mg/1 and in particular in the range from 0,05 to 5 mg/L
  • hesperetin preferably is present in an amount in the range from 1 to 750 mg/1, more preferably in the range from 10 mg/1 to 500 mg/1 and in particular in the range from 25 to 250 mg/L
  • the at least one stevia compound preferably is a mixture comprising, in particular consisting of, rebaudioside A, rebaudioside B and rebaudioside D wherein, based 011 the total weight of rebaudioside A, rebaudioside B and rebaudioside D, rebaudioside A is present in an amount in the range from 80.0 to 99.0 wt-%, rebaudioside B is present in an amount in the range from 0.1 to 1.5 wt-%, and rebaudioside D is present in an amount in the range from 0.9 to 18.5 wt-%.
  • the at least one stevia compound preferably is a mixture comprising, in particular consisting of, rebaudioside A, rebaudioside B and rebaudioside D wherein, based on the total weight of rebaudioside A, rebaudioside B and rebaudioside D, rebaudioside A is present in an amount in the range from 85.0 to 95.0 wt-%, rebaudioside B is present in an amount in the range from 0.2 to 1.2 wt-%, and rebaudioside D is present in an amount in the range from 4.8 to 13,8 wt-%.
  • rebaudioside A is present in. an amount in the range from 86.0 to 94.3 wt-%
  • rebaudioside B is present in an amount in the range from 0.3 to 0.9 wt-%
  • rebaudioside D is present in an amount in the range from 5.4 to 13.1 wt-%, in each case based on the total weight of rebaudioside A, rebaudioside B and rebaudioside D.
  • rebaudioside A is present in an amount in the range from 90.5 to 94,0 wt-%
  • rebaudioside B is present in amount in the range from 0,2 to 1.0 wt-%
  • rebaudioside D is present in amount in the range from 5,8 to 8,5 wt-%, based on the total weight of rebaudioside A, rebaudioside B and rebaudioside D
  • rebaudioside A is present in an amount in the range from 90.9 to 94.4 wt-%
  • rebaudioside B is present in amount in the range from 0.2 to 0,5 wt-%
  • rebaudioside D is present in amount in the range from 5.4 to 8.6 wt-%, in each case based on the total weight of rebaudioside A, rebaudioside B and rebaudioside D.
  • Steviolglycosides such as rebaudioside A, rebaudioside B, rebaudioside D, rebaudioside C, rebaudioside E, rebaudioside F, stevioside, dulcoside, rubusoside and steviolbioside can be detected and determined according to HPLC-UV as specified in JECFA (2010) Steviol Glycosides, FAO JECFA Monograph 10, FAO, Rome.
  • a sweetening composition also referred to as fourth embodiment of a sweetening composition of the present invention, comprising a) o,i to 50 g/1 of a natural sweet-tasting carbohydrate, in particular selected from the group consisting of natural sweet-tasting monosaccharides, b) 40 to 120 g/1 of a natural sweet-tasting carbohydrate different from a), in particular selected from the group consisting of natural sweet-tasting disaceharides, and c) 30 to 300 mg/1 rubusoside and/or at least one rubusoside derivative and/or 0.01 mg/1 to 20 mg/1, preferably in the range from 0,1 mg/1 to 15 mg/1 and more preferably in the range from 1,0 to 10 mg/1, neo- hesperidin, or 0.01 mg/1 to 10 mg/1, preferably in the range from 0,05 mg/1 to 5 mg/1 and more preferably in the range from 0,1 to 2 mg/1, thaumatine or
  • rubusoside and/or at least one rubusoside derivative are preferred, rubusoside being particularly preferred.
  • Said versions of the fourth embodiment of the present invention are particularly preferred which comprise a) 0,5 to 30 g/1 of a natural sweet-tasting carbohydrate selected from the group consisting of natural sweet-tasting monosaccharides, b) 70 to 110 g/1 of a natural sweet-tasting carbohydrate selected from the group consisting of natural sweet-tasting di- saccharides, and c) 40 to 220 mg/1 rubusoside and /or at least one rubusoside derivative or 0,1 mg/1 to 15 mg/1 and preferably 1,0 to 10 mg/1 neohesperidm, or 0,05 mg/1 to 5 mg/1 and preferably 0,1 to 2 mg/1 thaumatine or 5 mg/1 to 200 mg/1 and preferably 10 to 150 mg/1 phloretin or i mg/1 to 200 mg/1 and preferably 5 to 150 mg/1 trilobatin or 0,1 mg/1 to to mg/1 and preferably 0,05 to 5 mg/l monatin or 10 mg/1 to 500 mg/1 and preferably 25 to
  • the at least one natural sweet-tasting carbohydrate preferably is selected from the group consisting of a natural sweet-tasting monosaccharide, a natural sweet-tasting disaccharide, a sweet-tasting sugar alcohol and a mixture thereof.
  • said sweet-tasting natural monosaccharide preferably is selected from the group consisting of fructose, glucose, man- nose, rhamnose, xylose, tagatose, galactose, and mixtures thereof
  • said sweet-tasting natural disaccharide is preferably selected from the group consisting of sucrose, lactose, maltose and mixtures thereof.
  • said sweet-tasting sugar alcohol preferably is selected from the group consisting of erythritol, glycerol, lactitol, maltitol, mannitol, sorbitol, xylitol, galactitol and mixtures thereof,
  • sucrose as the sweet-tasting natural disaecha- ride.
  • the sweetening compositions of the first to fourth embodiment of the present invention can further comprise at least one flavoring ingredient selected from the group consisting of ga- langal, cocoa, cinnamon, lemon, lemon juice concentrate, coca leaf, orange, orange oil, corn mint, pine, cardamom, mace, clove, lime, lime oil, nutmeg, nutmeg oil, mustard seeds, mustard seed oil, caramel, rosemary, pepper, honey, ginger, vanilla, licorice, licorice extract, cola nut and cola nut extract or mixtures thereof.
  • at least one flavoring ingredient selected from the group consisting of ga- langal, cocoa, cinnamon, lemon, lemon juice concentrate, coca leaf, orange, orange oil, corn mint, pine, cardamom, mace, clove, lime, lime oil, nutmeg, nutmeg oil, mustard seeds, mustard seed oil, caramel, rosemary, pepper, honey, ginger, vanilla, licorice, licorice extract, cola nut and cola nut extract or mixtures thereof.
  • the sweetening compositions of the first to fourth embodiment of the present invention further comprise taurine and/or caffeine. Accordingly, the sweetening compositions of the first to fourth embodiment of the present invention can be used for sweetening beverages, in particular soft drinks or energy drinks.
  • sweetening compositions of the present invention are also suited to prepare precursor compositions in the form of a syrup which can be easily stored and transported and can be used on demand for the preparation of in particular carbonated beverages.
  • a beverage comprising a sweetening composition according to any of the first to fourth embodiment of the present invention.
  • the sweetening composition according to any of the first to fourth embodiments of the present invention can already as such represent an aqueous composition, in particular a beverage.
  • said sweetening composition according to any of the first to fourth embodiments of the present invention without added water present, can also represent a dry mixture, in particular in powder and/or particulate form.
  • the sweetening composition according to any of the first to fourth embodiments of the present invention represent aqueous compositions still further ingredients such as flavors or thickening agents may be added to form, for example, a commercial beverage.
  • Suitable beverages according to preferred embodiments are characterized in that rebaudi- oside A, B and D in combination are present in the beverage in a concentration in the range from o.oi to 1.0 g/1, preferably from 0.05 to 0.75 g/1 and more preferably from 0.1 to 0.6 g/1 (determined at ambient temperature and 1 bar). Also those beverages according to the present invention are preferred in which the sweet- tasting natural carbohydrates and the sweet-tasting sugar alcohols are present in combination in the beverage in a concentration not above 40 g/1, preferably in the range from 5 g/1 to 35 g/1 and more preferably in the range from 10 g/1 to 25 g/1 (determined at ambient temperature and 1 bar). Ambient temperature in. the meaning of the present invention shall mean room, temperature, i.e. a temperature in the range from 20°C to 25°C.
  • the beverages of the present invention comprise, in particular carbonated, soft drinks and energy drinks.
  • Suitable soft drinks also include cola-flavored soft drinks, wherein cola- flavored soft drinks also encompass cola-flavored-type soft drinks.
  • these beverages when being sweetened with the sweetening composition in accordance with the present invention, do not or do essentially not exhibit a slow onset of the sensation of sweetness but provide a rather harmonic sweetening profile and do not or do essentially not have a bitter or licorice-like aftertaste.
  • sweetening compositions of the first to fourth embodiment of the present invention that beverages can be obtained which, if at all, contain natural sugars such as sweet-tasting carbohydrates and/or sweet-tasting sugar alcohols in a very reduced amount.
  • the sweetening compositions of the first to fourth embodiment of present invention can also comprise, for example when used with energy drinks, further ingredients such as sodium citrate, glucoronolactone, inositol, at least one vitamin, e.g. niacin, pantothenic acid, vitamin B6, vitamin B12, riboflavin, caustic caramel, caustic sulfite caramel, ammonia caramel, sulfite ammonia caramel or ascorbic acid or mixtures thereof.
  • further ingredients such as sodium citrate, glucoronolactone, inositol, at least one vitamin, e.g. niacin, pantothenic acid, vitamin B6, vitamin B12, riboflavin, caustic caramel, caustic sulfite caramel, ammonia caramel, sulfite ammonia caramel or ascorbic acid or mixtures thereof.
  • the sweetening composition of the present invention can be used for sweetening beverages, in particular soft drinks or energy drinks.
  • the beneficial effects coming along with the use of the sweetening composition of the present invention can in particular also be accomplished with carbonated beverages.
  • the problem of the present invention has also been solved by a method comprising the steps of a) providing a sweetening composition according to the first to fourth embodiment of the present invention, b) providing water and c) mixing components provided under a) and b).
  • the process of the present invention particularly further comprises the step (step d)) of carbonating the beverage.
  • the process of the present invention can further comprise the step of adding at least one thickening agent, at least one sweet-tasting natural carbohydrate, at least one sweet-tasting sugar alcohol, at least one organic acid and/or at least one flavoring ingredient to the sweetening composition according to the first to fourth embodiment of the present invention or to a mixture comprising water and one of said sweetening compositions of the present invention.
  • sweetening compositions of the present invention may also be added to water prior to mixing with any of said sweetening compositions of the present invention.
  • sweetening agent sweet-tasting natural carbohydrate, sweet-tasting sugar alcohol, organic acid and flavoring ingredient are applicable as well both in terms of general information and preferred embodiments.
  • sweet-tasting natural carbohydrates and/or at least one sweet-tasting sugar alcohol are added to the mixture comprising water and one of the first to fourth embodiment of the sweetening compositions of the present invention prior to and/or after the carbonating step, preferably prior to the carbonating step.
  • the first to fourth embodiments of the sweetening compositions of the present invention as well as the beverages of the present invention can also comprise common additives such as amino acids, coloring agents, bulking agents, modified starches, texturizers, preservatives, antioxidants, emulsifiers, stabilizers, gelling agents or arbitrary mixtures thereof.
  • sweetening compositions are accessible which do not exhibit a slow onset in the sweetening sensation.
  • an aroma or sweetening profile can be accomplished which resembles that of beverages having been sweetened with natural sugars, even with carbonated beverages.
  • the long-lasting sweetening sensations of artificial sweeteners as, for example, stevia compounds can. be shortened furnishing a natural or an essential natural sweetening sensation, that is a sweetening profile regularly caused by known high caloric sugars.
  • sweetening composition of the present invention it is, thus, possible with the sweetening composition of the present invention to prepare beverages, in particular carbonated beverages, such as soft drinks and energy drinks which though having a significantly reduced caloric content exhibit an improved sweetness and aroma profile and which in a preferred embodiment also do not differ significantly in their taste from conventional beverages having been sweetened with natural sugars and/ or artificial sweeteners. This also includes that a sweetened sensation is perceived by the consumer already at the very beginning.
  • beverages can be obtained which do not have an insipid or blunt taste or mouth- feel.
  • artificial sweeteners shall comprise all sweeteners different from natural sweeteners such as natural monosaccharide and disaccharide sweeteners, e.g. glucose and sucrose.
  • the beverages of the present invention comprise, in particular carbonated, soft drinks and energy drinks.
  • Suitable soft drinks also include cola-flavored soft drinks, wherein cola- flavored soft drinks also encompass cola-flavored-type soft drinks.
  • these beverages when being sweetened with the sweetening composition in accordance with the present invention, do not or do essentially not exhibit a slow onset of the sensation of sweetness but provide a rather harmonic sweetening profile and do not or do essentially not have a bitter or licorice-like aftertaste.
  • the present invention not only allows shifting the slow onset of, for example, stevia compounds towards that of sucrose, i.e. thereby exhibiting a more rapid onset, but also aids in significantly reducing the lingering effect.

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  • Proteomics, Peptides & Aminoacids (AREA)
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BR112019013436A BR112019013436A2 (pt) 2016-12-30 2017-12-29 composição de adoçamento, uso da composição de adoçamento, bebida, processo para preparar uma bebida e uso de uma combinação
CN202310220964.6A CN116035154A (zh) 2016-12-30 2017-12-29 甜味组合物
MX2019007879A MX2019007879A (es) 2016-12-30 2017-12-29 Composiciones edulcorantes.
CN202310220974.XA CN115968996A (zh) 2016-12-30 2017-12-29 甜味组合物
JP2019535835A JP7088936B2 (ja) 2016-12-30 2017-12-29 甘味付与用組成物
CN201780087267.0A CN110650631A (zh) 2016-12-30 2017-12-29 甜味组合物
CA3048941A CA3048941A1 (en) 2016-12-30 2017-12-29 Sweetening compositions
AU2017385786A AU2017385786A1 (en) 2016-12-30 2017-12-29 Sweetening compositions
ZA2019/04266A ZA201904266B (en) 2016-12-30 2019-06-28 Sweetening compositions
JP2022093704A JP2022120089A (ja) 2016-12-30 2022-06-09 甘味付与用組成物
AU2023201503A AU2023201503A1 (en) 2016-12-30 2023-03-10 Sweetening compositions

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US15/395,432 US11076619B2 (en) 2016-12-30 2016-12-30 Sweetening compositions
EP16207626.9 2016-12-30
US15/395,432 2016-12-30
EP16207626.9A EP3342294B1 (en) 2016-12-30 2016-12-30 Compositions, in particular sweetening compositions

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