Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
  • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof

Definitions

• Steviol glycosides include rebaudioside A, rebaudioside D, rebaudioside M, etc., and the taste characteristics can change depending on the ratio of these combinations. Since the preferred taste can change depending on conditions such as the food and usage situation, it is desirable to provide combinations of steviol glycosides with various taste characteristics.
• a rebaudioside composition may refer to a composition consisting of steviol glycosides (e.g., rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside G, rebaudioside H, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside L, rebaudioside M, rebaudioside N, rebaudioside O, dulcoside A, rubusoside, steviol, steviolmonoside, steviolbioside, stevioside), excluding volatile components such as solvents (e.g., water).
• the rebaudioside composition may be a purified steviol glycoside or a mixture thereof, and the presence of trace impurities introduced during the purification process is not prevented.
• beverage refers to food that can be taken orally without the need for chewing.
• beverages include sports drinks, jelly drinks, alcoholic drinks, and soft drinks.
• any compound or ingredient may be provided in the form of a salt unless otherwise specified.
• any compound or ingredient may be provided in the form of a salt with bases and acids commonly used in foods, such as phosphoric acid, phosphorous acid, polyphosphoric acid, hydrochloric acid, sulfuric acid, carbonic acid, aldonic acid, uronic acid, aldanic acid, alginic acid, gluconic acid, glucuronic acid, glucaric acid, galactaric acid, galacturonic acid, benzoic acid, 2,4-dihydroxybenzoic acid, cinnamic acid, hydroxy acids, cyclohexylcarboxylic acid, tannic acid, lactic acid, tartaric acid, citric acid, gluconic acid, glucoheptonic acid, adipic acid, hydroxycitric acid, malic acid, fumaric acid, maleic acid, succinic acid, chlorogenic acid, salicylic acid, creatine, glucosamine hydroch
• the term “about” refers to the indicated value plus or minus 10% unless otherwise defined. When used with respect to temperature, “about” refers to the indicated value plus or minus 3°C. When used with respect to ratios, “about” refers to a ratio of plus or minus 10% of the value (X) to the left of the indicated ratio (e.g., X:Y).
• the present disclosure provides a specific taste quality through a combination of steviol glycosides, including at least one of rebaudioside A, rebaudioside D, and rebaudioside M. Any means for achieving this are contemplated as being within the scope of the present disclosure. For example, even if not explicitly stated, a description of a composition containing a certain ingredient also contemplates embodiments reflecting other means, such as a method of using the ingredient, uses of the ingredient, and the ingredient for use in the method.
• compositions containing a certain ingredient for a certain use also contemplates embodiments reflecting other means, such as a method of using the ingredient and the use of the ingredient.
• any disclosure relating to a food product containing a rebaudioside composition is also a disclosure relating to a method for producing a food product using the rebaudioside composition.
• the rebaudioside composition of the present disclosure does not include one or more of rebaudioside B, rebaudioside C, rebaudioside E, rebaudioside F, rebaudioside G, rebaudioside H, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside L, rebaudioside N, rebaudioside O, rebaudioside Q, rebaudioside R, dulcoside A, dulcoside C, rubusoside, steviol, steviolmonoside, steviolbioside, and stevioside.
• the present disclosure provides a rebaudioside composition
• a rebaudioside composition comprising rebaudioside A (which may further comprise rebaudioside D and/or rebaudioside M), wherein the content of rebaudioside A in the rebaudioside composition or rebaudioside component can be about 20%, about 25%, about 30%, about 35%, about 40%, about 45%, about 50%, about 55%, about 60%, about 65%, about 70%, about 75%, about 80%, about 85%, about 90%, about 95%, about 96%, about 99%, or a range between any two values thereof, e.g., about 20-99%, about 25-99%, about 50-95%, about 60-95%, about 5-65%, about 20-65%, about 25-65%, or about 30-60%.
• the present disclosure provides a rebaudioside composition
• rebaudioside A and rebaudioside M (which may further include rebaudioside D), wherein the rebaudioside A:rebaudioside M ratio is about 1:2, about 1:1, about 2:1, about 3:1, about 4:1, about 5:1, about 7:1, about 8:1, about 9:1, about 10:1, about 15:1, about 20:1, about 30:1, about 40:1, about 50:1, about 100:1, or a range between any two values thereof, e.g., about 1:2-100:1, about 1:1-10:1, about 1:1-8:1, about 1:1-6:1, about 1:1-4:1, about 1:1-2:1, about 2:1-10:1, about 2:1-8:1, about 2:1-6:1 , about 2:1 to 4:1, about 3:1 to 10:1, about 3:1 to 8:1, about 3:1 to 6:1, about 4:1 to 10:1, about 4:1 to 8:1, about 4:1 to 6:1, about 5:1 to 10:1, or about 5:1 to 8:1, and the total content of rebaudioside A and rebaudioside
• the present disclosure provides a rebaudioside composition
• rebaudioside D:rebaudioside M (which may further comprise rebaudioside A), wherein the rebaudioside D:rebaudioside M may be present in a ratio of about 5:1, about 4:1, about 3:1, about 2:1, about 1.5:1, about 1:1, about 1:5, about 1:4, about 1:3, about 1:2, about 1:1.5, about 1:1, or a range between any two of these values, e.g., about 5:1-1:5, about 3:1-1:5, about 2:1-1:5, about 1:1-1:5, about 5:1-1:3, about 1:3-1:3, about 1:1-1:3, about 5:1-1:1, or about 3:1-1:1,
• the total content of rebaudioside D and rebaudioside M in the rebaudioside component is about 1%, about 2%, about 5%, about 10%, about 15%, about 20%, about 25%, about 30%, about 35%, about 40%, about 45%, about 50%, about 55%, about 60%, about
• the rebaudioside composition may further comprise stevioside or may be used in combination with stevioside.
• the rebaudioside composition of the present disclosure (particularly rebaudioside D) has been shown to be highly effective at masking the aftertaste of stevioside.
• the stevioside in the rebaudioside composition of the present disclosure has been found to have a salty taste-masking effect, eliminating the harsh saltiness of salty foods.
• the rebaudioside composition of the present disclosure may further comprise additional ingredients.
• additional ingredients include acidulants, sweeteners, salt, seasonings, fragrances, colorings, minerals, vitamins, antioxidants, preservatives, foaming agents, foam promoters, alcohol (e.g., ethanol), binders, bulking agents, thickeners, surfactants, anti-caking agents, fruit juice, vegetable juice, and the like. Any suitable additive ingredient that can generally be used in foods may be used in the compositions of the present disclosure.
• acidulants include, but are not limited to, phosphoric acid, phosphorous acid, polyphosphoric acid, hydrochloric acid, sulfuric acid, carbonic acid, aldonic acid, uronic acid, aldanic acid, alginic acid, gluconic acid, glucuronic acid, glucaric acid, galactaric acid, galacturonic acid, benzoic acid, 2,4-dihydroxybenzoic acid, cinnamic acid, hydroxy acids, cyclohexylcarboxylic acid, tannic acid, lactic acid, tartaric acid, citric acid, gluconic acid, glucoheptonic acid, adipic acid, hydroxycitric acid, malic acid, fumaric acid, maleic acid, succinic acid, chlorogenic acid, salicylic acid, creatine, glucosamine hydrochloride, glucono- ⁇ -lactone, caffeic acid, bile acid, acetic acid, ascorbic acid, alginic acid,
• sweeteners include inulin, palatinose, monk fruit, tagatose, trehalose, galactose, rhamnose, cyclodextrin (e.g., ⁇ -cyclodextrin, ⁇ -cyclodextrin, and ⁇ -cyclodextrin), maltodextrin, dextran, sucrose, glucose, ribulose, fructose, threose, arabinose, xylose, lyxose, allose, altrose, mannose, idose, lactose, maltose, invert sugar, isotrehalose, neotrehalose, palatinose, or isomaltose.
• cyclodextrin e.g., ⁇ -cyclodextrin, ⁇ -cyclodextrin, and ⁇ -cyclodextrin
• maltodextrin dextran
• sucrose glucose
• ribulose fructos
• the salt may be an acid component (phosphoric acid, phosphorous acid, polyphosphoric acid, hydrochloric acid, sulfuric acid, carbonic acid, aldonic acid, uronic acid, aldanic acid, alginic acid, gluconic acid, glucuronic acid, glucaric acid, galactaric acid, galacturonic acid, benzoic acid, 2,4-dihydroxybenzoic acid, cinnamic acid, hydroxy acid, cyclohexylcarboxylic acid, tannic acid, lactic acid, tartaric acid, citric acid, gluconic acid, glucoheptonic acid, adipic acid, hydroxy acid, hydroxy Citric acid, malic acid, fumaric acid, maleic acid, succinic acid, chlorogenic acid, salicylic acid, creatine, glucosamine hydrochloride, glucono- ⁇ -lactone, caffeic acid, bile acid, acetic acid, ascorbic acid, alginic acid,
• flavorings include, but are not limited to, menthol, citrus, ginger, mango extract, cinnamon, coconut, viridiflorol, almond, vanillin, vanilla extract, grape skin extract, and grape seed extract.
• coloring agents include, but are not limited to, annatto color, gardenia yellow, dunaliella carotene, carrot carotene, palm oil carotene, tomato color, lycopene, paprika color, carotenoid color, madder color, cochineal color, lithospermum root color, lac color, quinone color, red cabbage color, perilla color, anthocyanin color, tamarind color, safflower color, flavonoid color, chlorophyllin, chlorophyll, caramel, gardenia blue color, gardenia red color, Red No. 2, Red No. 3, Red No. 40, Red No. 102, Red No. 104, Red No. 105, Red No. 106, Yellow No. 4, Yellow No. 5, Blue No. 1, Blue No. 2, Green No. 3, beta-carotene, and riboflavin.
• antioxidants include, but are not limited to, vitamin C (ascorbic acid), catechin, polyphenols, rutin, neohesperidin, naringin, and neohesperidin dihydrochalcone.
• surfactants include, but are not limited to, polysorbates (e.g., polysorbate 80, polysorbate 20, polysorbate 60), sodium dodecylbenzenesulfonate, docusate or dioctyl sodium sulfosuccinate, sodium dodecyl sulfate, cetylpyridinium chloride (hexadecylpyridinium chloride), hexadecyltrimethylammonium bromide, sodium chlorate, carbamyl, choline chloride, sodium glycocholate, sodium taurodeoxycholate, lauryl arginate, sodium stearoyl lactylate, sodium taurocholate, lecithin, sucrose oleate, sucrose stearate, sucrose palmitate, sucrose laurate, etc.
• polysorbates e.g., polysorbate 80, polysorbate 20, polysorbate 60
• sodium dodecylbenzenesulfonate e.g., poly
• the rebaudioside composition of the present disclosure can have a desired sweetness perception.
• “Sweetness perception” refers to the time it takes for sweetness to be perceived after ingestion.
• the rebaudioside composition of the present disclosure can have a desired sweetness perception.
• rebaudioside A, rebaudioside D, and rebaudioside M each have their own sweetness perception, so by mixing them, a new sweet composition can be obtained without a sweetness perception gap.
• the sweetness perceptions of rebaudioside A and rebaudioside M are different, so mixing them undesirably splits the sweetness perception into two, but by further combining rebaudioside D, a taste curve with only one sweetness perception can be formed.
• the rebaudioside composition of the present disclosure has an excellent sweetness, lingering sweetness, and/or aftertaste.
• the rebaudioside composition may have a rebaudioside A content of about 65% to about 85% by weight (e.g., about 65%, about 70%, about 75%, about 80%, about 85% by weight, or a range between any two of these values).
• the rebaudioside composition in this embodiment may have a rebaudioside D:rebaudioside M mixture ratio of about 5:1 to about 1:1 (e.g., about 5:1, about 4:1, about 3:1, about 2:1, about 1.5:1, about 1:1, or a range between any two of these values).
• Such rebaudioside compositions can be suitably used as aftertaste-reducing agents and methods for reducing the aftertaste of foods.
• the rebaudioside composition of the present disclosure has an excellent flavor-enhancing effect on foods.
• the rebaudioside composition may have a rebaudioside A content of about 40% to about 90% by weight (e.g., about 40%, about 50%, about 55%, about 60%, about 65%, about 70%, about 75%, about 80%, about 85%, about 90%, or a range between any two values thereof).
• the rebaudioside composition in this embodiment may have a rebaudioside D:rebaudioside M mixing ratio of about 2:1 to about 1:2 (e.g., about 2:1, about 1.5:1, about 1:1, about 1:1.5, about 1:2, or a range between any two values thereof).
• Such rebaudioside compositions can be suitably used as flavor enhancers and methods for enhancing the flavor of foods.
• the rebaudioside composition or compositions of the present disclosure can be used in foods containing sugars (e.g., sugar, sucrose).
• sugars e.g., sugar, sucrose
• the rebaudioside composition or compositions of the present disclosure have a similar taste to sugars in foods, allowing them to replace the sugars, thereby reducing the calories of the food. Because sugars are frequently used in foods, the appropriate amount of sugar to be added to each food is well known.
• the rebaudioside composition or compositions of the present disclosure can be easily added to sugar-containing foods because it can increase the sugar replacement rate without altering the taste of the sugar-containing food.
• the rebaudioside composition or compositions of the present disclosure are added in an amount by weight that replaces about 10% or more, about 20% or more, about 30% or more, about 40% or more, about 50% or more, about 60% or more, about 70% or more, about 80% or more, about 90% or more, or 100% of the sugar (e.g., sugar, sucrose) in the food.
• sugar e.g., sugar, sucrose
• the rebaudioside composition or compositions of the present disclosure replace sugars (e.g., sugar, sucrose) in a food product, resulting in about 0.01% to 1%, e.g., about 0.02% to 1%, about 0.05% to 1%, about 0.07% to 1%, about 0.1% to 1%, about 0.15% to 1%, about 0.2% to 1%, about 0.3% to 1%, about 0.5% to 1%, about 0.01% to 0.5%, about 0.02% to 0.5%, about 0.05% to 0.5%, about 0.07% to 0.5%, about 0.1% to 0.5%, about 0.15% to 0.5%, about 0.2% to 0.
• the rebaudioside composition or compositions of the present disclosure are added to a sugarless food product.
• the rebaudioside composition or compositions of the present disclosure are added to a food characterized by an aftertaste.
• an aftertaste it may be preferable for the aftertaste not to be impaired, as it is related to the flavor of the food.
• the aftertaste is generally perceived later after ingestion of a food (e.g., after the sour taste or sweetness of sugar), it can be masked by the presence of a long-lasting sweetness, such as licorice.
• the lingering sweetness of the rebaudioside composition or compositions of the present disclosure may be suitable for maintaining or adjusting the aftertaste by varying the ratio of rebaudioside D and/or rebaudioside M to rebaudioside A.
• foods characterized by an aftertaste include coffee-containing foods, chocolate-containing foods, cocoa-containing foods, tea-containing foods (including green tea, matcha, and black tea), beer-blended beverages, grapefruit-containing foods, and grape- or wine-containing foods.
• the amount of the rebaudioside composition or compositions of the present disclosure added to the food products of the present disclosure is not particularly limited, but may be about 0.0001 to about 2.0% by weight, preferably about 0.005 to about 0.3% by weight, and more preferably about 0.01 to about 0.1% by weight.
• Food products to which the rebaudioside composition or compositions of the present disclosure have been added in such amounts may have a taste (such as sweetness) derived from the rebaudioside composition or compositions of the present disclosure.
• the rebaudioside composition or compositions of the present disclosure may be added to a food product in an amount of about 0.0001% to about 0.01% by weight (e.g., about 0.0001%, about 0.0002%, about 0.0005%, about 0.001%, about 0.002%, about 0.005%, about 0.01%, or a range between any two of these values).
• Food products to which the rebaudioside composition or compositions of the present disclosure have been added in such an amount may experience the flavor-enhancing effect of the rebaudioside composition or compositions of the present disclosure.
• the rebaudioside composition or compositions of the present disclosure can be added to foods characterized by volatile aroma components. Adding the rebaudioside composition of the present disclosure to foods characterized by volatile aroma components can enhance the flavor of the aroma components.
• Foods characterized by volatile aroma components can contain about 0.001% to about 0.5%, about 0.005% to about 0.1%, or about 0.01% to about 0.2% by weight (excluding moisture, as appropriate) of the volatile aroma components.
• the rebaudioside composition or compositions of the present disclosure can be added in an amount of about 0.0001% to about 0.1%, about 0.0005% to about 0.02%, or about 0.001% to about 0.01% by weight (excluding moisture, as appropriate) of the food characterized by the volatile aroma components.
• Volatile aroma components include vegetable oils (e.g., oils contained in cocoa, coffee, tea, berries such as strawberries, and citrus fruits).
• the rebaudioside composition or compositions of the present disclosure can be added to a cocoa-component-containing food. Adding the rebaudioside composition of the present disclosure to a cocoa-component-containing food can enhance the cocoa flavor.
• the cocoa-component-containing food can contain about 0.1% to about 50%, about 0.5 to about 30%, or about 1% to about 20% by weight (excluding moisture, as appropriate) of cocoa mass and/or cocoa butter.
• the rebaudioside composition or compositions of the present disclosure can be added in an amount of about 0.0001% to about 0.1%, about 0.0005% to about 0.02%, or about 0.001% to about 0.01% by weight (excluding moisture, as appropriate) of the cocoa-component-containing food.
• Cocoa-component-containing foods include chocolate, cocoa, etc.
• the rebaudioside composition or compositions of the present disclosure can be added to coffee-containing foods. Adding the rebaudioside composition of the present disclosure to coffee-containing foods can enhance the coffee flavor.
• the coffee-containing foods can contain about 0.01% to about 5%, about 0.02 to about 1%, or about 0.05% to about 0.5% by weight of coffee oil (excluding moisture as needed).
• the rebaudioside composition or compositions of the present disclosure can be added in an amount of about 0.0001% to about 0.1%, about 0.0005% to about 0.02%, or about 0.001% to about 0.01% by weight of the coffee-containing food (excluding moisture as needed).
• the rebaudioside compositions of the present disclosure can be added to matcha-containing foods. Adding the rebaudioside compositions of the present disclosure to matcha-containing foods can enhance the matcha flavor.
• the matcha-containing foods can contain about 0.1% to about 20%, about 0.2% to about 10%, or about 0.5% to about 5% by weight of matcha (excluding moisture, as needed).
• the rebaudioside compositions of the present disclosure can be added in an amount of about 0.0001% to about 0.1%, about 0.0005% to about 0.02%, or about 0.001% to about 0.01% by weight of the matcha-containing food (excluding moisture, as needed).
• the rebaudioside compositions of the present disclosure can be added to foods characterized by richness to enhance the richness of the food.
• foods characterized by richness can contain about 0.2% to about 30%, about 0.5% to about 20%, or about 1% to about 10% by weight (excluding moisture as needed) of egg ingredients (including whole eggs and egg yolks), dairy ingredients (including milk, butter, and cheese), and/or edible oils and fats (such as salad oil, olive oil, sesame oil, and lard).
• the rebaudioside compositions of the present disclosure can be added in an amount of about 0.0001% to about 0.1%, about 0.0005% to about 0.02%, or about 0.001% to about 0.01% by weight (excluding moisture as needed) of the food characterized by richness.
• Foods characterized by their rich flavor include foods containing egg ingredients (custard cream, cake, etc.), foods containing dairy ingredients, foods containing plant milk (coconut milk, almond milk, etc.), and foods containing sesame or sesame oil.
• the rebaudioside compositions of the present disclosure can be added to foods characterized by a salty taste to enhance the saltiness.
• foods characterized by a salty taste can contain about 0.01% to about 2%, about 0.02% to about 1%, or about 0.05% to about 0.5% by weight (weight % excluding moisture, as appropriate) of salt (especially sodium chloride).
• the rebaudioside compositions of the present disclosure can be added in an amount of about 0.0001% to about 0.1%, about 0.0005% to about 0.02%, or about 0.001% to about 0.01% by weight (weight % excluding moisture, as appropriate) of the foods characterized by a salty taste.
• foods characterized by a salty taste include soups, sauces, and condiments (including soy sauce).
• the rebaudioside compositions of the present disclosure can be added to foods characterized by umami to enhance the umami flavor.
• the foods characterized by umami may contain about 0.01% to about 2%, about 0.02% to about 1%, or about 0.05% to about 0.5% by weight of glutamic acid (weight % excluding moisture, as appropriate).
• the rebaudioside compositions of the present disclosure may be added in an amount of about 0.0001% to about 0.1%, about 0.0005% to about 0.02%, or about 0.001% to about 0.01% by weight of the foods characterized by umami (weight % excluding moisture, as appropriate).
• Foods characterized by umami include dashi, soup, tare, and sauces.
• the rebaudioside composition of the present disclosure (particularly one with excellent flavor enhancing effects) can be added to a food characterized by a sour taste to enhance the sour taste.
• the food characterized by a sour taste may contain about 0.01% to about 2% by weight, about 0.02% to about 1% by weight, or about 0.05% to about 0.5% by weight (excluding moisture as needed) of an acid (such as citric acid, ascorbic acid, lactic acid, or acetic acid).
• Steviol glycosides may be isolated individually, or multiple steviol glycosides (e.g., rebaudioside D and rebaudioside M) may be obtained as a stevia extract in a mixed state. From an economic standpoint, such as the isolation cost and isolation efficiency of each component, it may be preferable to obtain multiple components in a mixed state.
• steviol glycosides may be obtained by recrystallizing a stevia extract with a hydrophilic alcohol. Examples of hydrophilic alcohols that can be used include methanol and ethanol.
• Example 1 Combination of Rebaudioside A, Rebaudioside D and Rebaudioside M The taste quality of combinations of rebaudioside A, rebaudioside D, and rebaudioside M at various blend ratios was evaluated.
• rebaudioside D and rebaudioside M alone lack a strong flavor, they were combined with rebaudioside A. Sensory tests were conducted by adding rebaudioside D and rebaudioside M to rebaudioside A at different ratios.
• rebaudioside D was highly effective in masking the aftertaste of stevioside.
• chocolate cream samples were prepared. (1) A control containing only sugar, (2) a sample in which 50% of the sugar was replaced with rebaudioside A (95% purity), and (3) a sample in which 50% of the sugar was replaced with the rebaudioside composition (sample number 3 in Table 1) were similarly prepared and evaluated for taste.
• ⁇ Chocolate cream recipe 80g milk 20g egg yolk 12g sugar 12g plain flour 30g chocolate Total 154g *In (2) and (3), 0.03 g (rebaudiside A and rebaudioside composition, respectively) + 6 g sugar was used instead of 12 g sugar.
• Example 2 Taste of rebaudioside composition
• Rebaudioside compositions having various mixing ratios of purified rebaudioside D:purified rebaudioside M and various contents of purified rebaudioside A were prepared, and their taste qualities were confirmed.
• Each rebaudioside composition was dissolved in water to a concentration of 1000 ppm (0.1% by weight) to prepare a sample solution. These sample solutions were subjected to a sensory evaluation by eight panelists experienced in sensory testing of steviol glycosides. Each evaluation item was scored on a scale of 0 to 6. Purified rebaudioside A and purified rebaudioside M were assigned a scale of 1 and 5, respectively. However, for lingering sweetness and aftertaste, both purified rebaudioside A and purified rebaudioside M were scored as 5.
• RA represents the weight of rebaudioside A
• RD:RM represents the weight ratio of rebaudioside D:rebaudioside M and the total weight of rebaudioside D and rebaudioside M.
• the rebaudioside composition also contains trace amounts of steviol glycosides other than rebaudioside A, rebaudioside D, and rebaudioside M.
• Sharpness of sweetness represents the range of duration of sweetness, with a high value meaning a narrower range of duration.
• - “Aftertaste” refers to the intensity of the unpleasant sweetness that lingers.
• Aftertaste refers to the intensity of aftertastes other than lingering sweetness, bitterness, and astringency (flavors that linger on the tongue and throat, such as astringency, iron-like taste, licorice flavor, stevia odor, and plant flavors).
• rebaudioside compositions with a rebaudioside D:rebaudioside M blend ratio of about 1:1 to about 5:1 may be preferred.
• rebaudioside D and rebaudioside M have different sweetness-developing times ("sweetness perception") (rebaudioside D takes a shorter time to develop sweetness)
• a mixing ratio of rebaudioside D:rebaudioside M of about 1:1 to about 3:1 may be preferable in order to prevent the sweetness peaks of the components from dissociating from each other and maintain sweetness balance.
• Rebaudioside compositions were prepared with various blend ratios of purified rebaudioside D:purified rebaudioside M and various contents of purified rebaudioside A. Each rebaudioside composition was added to cafe au lait at 10 ppm (0.001% by weight), strawberry-flavored chocolate at 40 ppm (0.004% by weight), and ramen soup at 5 ppm (0.0005% by weight) to prepare food samples. These food samples were subjected to a sensory evaluation by eight panelists skilled in sensory testing of steviol glycosides. A food sample without added rebaudioside composition was also evaluated as a control. The flavor of each food sample was rated based on the control for each flavor type (0 weak to 6 strong).
• RDM represents the total weight of rebaudioside D and rebaudioside M
• RA represents the weight of rebaudioside A
• RD:RM represents the weight ratio of rebaudioside D to rebaudioside M.
• the rebaudioside composition also contains trace amounts of steviol glycosides other than rebaudioside A, rebaudioside D, and rebaudioside M.
• rebaudioside compositions with 60% or 80% rebaudioside A content had stronger flavor enhancement effects for all flavors than rebaudioside compositions with 20% rebaudioside A content. Therefore, rebaudioside compositions with high rebaudioside A contents, such as from about 40% to about 90%, are thought to have particularly strong food flavor enhancement effects.
• rebaudioside compositions containing 60% or 80% rebaudioside A those with rebaudioside D to rebaudioside M content ratios of 1:1, 1:1.5, and 1:2 tended to have a stronger flavor enhancing effect than those with rebaudioside D to rebaudioside M content ratios of 3:1 and 1:3. Therefore, rebaudioside compositions having a rebaudioside D:rebaudioside M mixture ratio of approximately 1:1 (e.g., about 2:1 to about 1:2) are believed to have a particularly strong food flavor enhancing effect.
• the rebaudioside composition with 60% rebaudioside A content was able to particularly enhance coffee flavor, cocoa flavor, fruit flavor, sourness, and saltiness, suggesting that it can particularly enhance front-to-mid flavors (e.g., volatile aroma components).
• the rebaudioside composition with 60% rebaudioside A content was able to particularly enhance milk flavor, creaminess, richness, and umami, suggesting that it can particularly enhance mid-to-late flavors (e.g., oil and fat components that primarily affect the taste).
• This effect of enhancing food flavor is thought to make it possible to partially replace food ingredients and develop foods that prevent excessive intake of food ingredients.
• a rebaudioside composition having a rebaudioside A content of 60% or 80% and a content ratio of rebaudioside D and rebaudioside M of 3:1 to 1:3 can be used in sponge cakes, cupcakes, cookies, matcha cookies, cocoa cookies, biscuits, dark chocolate, milk chocolate, semi-chocolate, strawberry chocolate, matcha chocolate, white chocolate, raw chocolate, chocolate cupcakes, gateau chocolat, croissants, custard filling, chocolate filling, milk filling, and matcha filling.

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  • 2025-02-21 WO PCT/JP2025/006171 patent/WO2025178136A1/ja active Pending
  • 2025-02-21 JP JP2025552264A patent/JPWO2025178136A1/ja active Pending

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