U.S. patent application number 14/123684 was filed with the patent office on 2014-07-17 for stevia composition.
This patent application is currently assigned to PURECIRCLE USA INC.. The applicant listed for this patent is Marquita L. Johnson, Avetik Markosyan, Monica Moralma Garces Ortega, Siddhartha Purkayastha. Invention is credited to Marquita L. Johnson, Avetik Markosyan, Monica Moralma Garces Ortega, Siddhartha Purkayastha.
Application Number | 20140199246 14/123684 |
Document ID | / |
Family ID | 47422909 |
Filed Date | 2014-07-17 |
United States Patent
Application |
20140199246 |
Kind Code |
A1 |
Purkayastha; Siddhartha ; et
al. |
July 17, 2014 |
STEVIA COMPOSITION
Abstract
Stevia compositions are prepared from steviol glycosides of
Stevia Rebaudiana Bertoni. The compositions are able to provide a
superior taste profile and can be used as sweetness enhancers,
flavor enhancers and sweeteners in foods, beverages, cosmetics and
pharmaceuticals.
Inventors: |
Purkayastha; Siddhartha;
(Lombard, IL) ; Markosyan; Avetik; (Yerevan,
AM) ; Johnson; Marquita L.; (Oak Lawn, IL) ;
Moralma Garces Ortega; Monica; (Westmont, IL) |
|
Applicant: |
Name |
City |
State |
Country |
Type |
Purkayastha; Siddhartha
Markosyan; Avetik
Johnson; Marquita L.
Moralma Garces Ortega; Monica |
Lombard
Yerevan
Oak Lawn
Westmont |
IL
IL
IL |
US
AM
US
US |
|
|
Assignee: |
PURECIRCLE USA INC.
Oak Brook
IL
|
Family ID: |
47422909 |
Appl. No.: |
14/123684 |
Filed: |
June 20, 2012 |
PCT Filed: |
June 20, 2012 |
PCT NO: |
PCT/US2012/043294 |
371 Date: |
January 15, 2014 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
|
|
61499171 |
Jun 20, 2011 |
|
|
|
61531802 |
Sep 7, 2011 |
|
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Current U.S.
Class: |
424/49 ; 426/548;
426/551; 426/584; 426/590; 426/597; 426/599; 426/658 |
Current CPC
Class: |
A23L 27/34 20160801;
A23L 27/36 20160801; A23L 33/10 20160801; A23V 2002/00 20130101;
A23L 2/60 20130101; A61Q 11/00 20130101; A23L 27/33 20160801; A61K
2800/40 20130101; A61K 8/602 20130101 |
Class at
Publication: |
424/49 ; 426/548;
426/658; 426/590; 426/584; 426/551; 426/597; 426/599 |
International
Class: |
A23L 1/236 20060101
A23L001/236; A61Q 11/00 20060101 A61Q011/00 |
Claims
1. A sweet ingestible composition comprising Reb B and at least one
sweetener, selected from the group consisting of steviol
glycosides, stevia extracts, natural sweeteners, glycosylated
terpenoid sweeteners, synthetic high intensity sweeteners,
oligosaccharides, caloric sweeteners, and combinations thereof.
2. The sweet ingestible composition of claim 1, comprising one or
more steviol glycosides selected from the group consisting of
stevioside, Rebaudioside A, Rebaudioside C, Rebaudioside D,
Rebaudioside E, Rebaudioside F, dulcoside A, steviolbioside,
rubusoside, and combinations thereof.
3. The sweet ingestible composition of claim 1, comprising one or
more natural sweeteners selected from the group consisting of Luo
Han Guo extract, Mogrosides, Mogroside V, Glycyrrhizin, Thaumatin,
Brazzein, and combinations thereof.
4. The sweet ingestible composition of claim 1, comprising one or
more glycosylated terpenoid sweeteners selected from the group
consisting of a glucosylated steviol glycoside, a glucosylated
mogroside and combinations thereof.
5. The A sweet ingestible composition of claim 1, comprising at
least one synthetic high intensity sweetener selected from the
group consisting of aspartame, saccharin, sucralose, Acesulfame-K,
neotame and combinations thereof.
6. The sweet ingestible composition of claim 1, comprising at least
one sugar alcohol selected from the group consisting of erythritol,
maltitol, sorbitol, xylitol and combinations thereof.
7. The sweet ingestible composition of claim 1, comprising at least
one oligosachharide selected from the group consisting of
fructo-oligosaccharides, inulin, inulooligosaccharides,
polydextrose, and malto-oligosaccharides and combinations
thereof.
8. The sweet ingestible composition of claim 1, comprising at least
one caloric sweetener selected from the group consisting of sugar,
invert-sugar, fructose, dextrose, maltose, lactose, corn syrup,
HFCS, and combinations thereof
9. A food or beverage product having sweetness, enhanced sweetness,
enhanced flavor, or a combination thereof, comprising the sweet
ingestible composition of claim 1.
10. A drug, pharmaceutical or cosmetic preparation comprising the
sweet ingestible composition of claim 1.
11. A sweetener comprising the sweet ingestible composition of
claim 1.
12. The sweet ingestible composition of claim 1, further comprising
a flavoring agent.
13. The sweet ingestible composition of claim 1, further comprising
a food ingredient selected from the group consisting of acidulants,
organic and amino acids, coloring agents, bulking agents, modified
starches, gums, texturizers, preservatives, antioxidants,
emulsifiers, stabilizers, thickeners, gelling agents, and
combinations thereof
14. A product comprising the sweet ingestible composition of claim
1, wherein said at least one sweetener is present in the product at
a concentration above about 2% sucrose equivalent sweetness, and
Reb B is present at a concentration from about 10 to 300 ppm.
Description
BACKGROUND OF THE INVENTION
[0001] 1. Field of the Invention
[0002] The invention relates to a process for producing a highly
purified food ingredient from the extract of the Stevia Rebaudiana
Bertoni plant and its use in various food and beverage
products.
[0003] 2. Description of the Related Art
[0004] Nowadays sugar alternatives are receiving increasing
attention due to awareness of many diseases in conjunction with
consumption of high-sugar foods and beverages. However many
artificial sweeteners such as dulcin, sodium cyclamate and
saccharin were banned or restricted in some countries due to
concerns on their safety. Therefore non-caloric sweeteners of
natural origin are becoming increasingly popular. The sweet herb
Stevia Rebaudiana Bertoni produces a number of diterpene glycosides
which feature high intensity sweetness and sensory properties
superior to those of many other high potency sweeteners.
[0005] The above-mentioned sweet glycosides, have a common aglycon,
steviol, and differ by the number and type of carbohydrate residues
at the C13 and C19 positions. The leaves of Stevia are able to
accumulate up to 10-20% (on dry weight basis) steviol glycosides.
The major glycosides found in Stevia leaves are Rebaudioside A
(2-10%), stevioside (2-10%), and Rebaudioside C (1-2%). Other
glycosides such as Rebaudioside B, D, E, and F, steviolbioside and
rubusoside are found at much lower levels (approx. 0-0.2%).
[0006] Two major glycosides--stevioside and Rebaudioside A (Reb A),
were extensively studied and characterized in terms of their
suitability as commercial high intensity sweeteners. Stability
studies in carbonated beverages confirmed their heat and pH
stability (Chang S. S., Cook, J. M. (1983) Stability studies of
stevioside and Rebaudioside A in carbonated beverages. J Agric.
Food Chem. 31: 409-412.)
[0007] Steviol glycosides differ from each other not only by
molecular structure, but also by their taste properties. Usually
stevioside is found to be 110-270 times sweeter than sucrose,
Rebaudioside A between 150 and 320 times, and Rebaudioside C
between 40-60 times sweeter than sucrose. Dulcoside A is 30 times
sweeter than sucrose. Rebaudioside A has the least astringent, the
least bitter, and the least persistent aftertaste thus possessing
the most favorable sensory attributes in major steviol glycosides
(Tanaka O. (1987) Improvement of taste of natural sweeteners. Pure
Appl. Chem. 69:675-683; Phillips K. C. (1989) Stevia: steps in
developing a new sweetener. In: Grenby T. H. ed. Developments in
sweeteners, vol. 3. Elsevier Applied Science, London. 1-43). The
chemical structure of Rebaudioside A is shown in FIG. 1.
[0008] Methods for the extraction and purification of sweet
glycosides from the Stevia Rebaudiana plant using water or organic
solvents are described in, for example, U.S. Pat. Nos. 4,361,697;
4,082,858; 4,892,938; 5,972,120; 5,962,678; 7,838,044 and
7,862,845.
[0009] However, even in a highly purified state, steviol glycosides
still possess non-sweet taste attributes such as bitterness, sweet
aftertaste, licorice flavor, etc. One of the main obstacles for the
successful commercialization of stevia sweeteners are such
non-sweet taste attributes. It was shown that these flavor notes
become more prominent as the concentration of steviol glycosides
increases (Prakash I., DuBois G. E., Clos J. F., Wilkens K. L.,
Fosdick L. E. (2008) Development of Rebiana, a natural, non-caloric
sweetener. Food Chem. Toxicol., 46, S75-S82.).
[0010] Rebaudioside B (CAS No: 58543-17-2), or Reb B, also known as
stevioside A.sub.4 (Kennelly E. J. (2002) Constituents of Stevia
Rebaudiana In Stevia: The genus Stevia, Kinghorn A. D. (Ed), Taylor
& Francis, London, p.71), is one of the sweet glycosides found
in Stevia Rebaudiana. Sensory evaluations show that Reb B was
approximately 300-350 times sweeter than sucrose, while for Reb A
this value was approximately 350-450 (Crammer, B. and Ikan, R.
(1986) Sweet glycosides from the Stevia plant. Chemistry in Britain
22, 915-916, and 918). The chemical structure of Rebaudioside B is
shown in FIG. 2a.
[0011] It was believed that Reb B forms from partial hydrolysis of
Rebaudioside A during the extraction process (Kobayashi, M.,
Horikawa, S., Degrandi, I. H., Ueno, J. and Mitsuhashi, H. (1977)
Dulcosides A and B, new diterpene glycosides from Stevia
Rebaudiana. Phytochemistry 16, 1405-1408). However further research
shows that Reb B occurs naturally in the leaves of Stevia
Rebaudiana and currently it is one of nine steviol glycosides
recognized by FAO/JECFA (United Nations' Food and Agriculture
Organization/Joint Expert Committee on Food Additives) in
calculating total steviol glycosides' content in commercial steviol
glycosides preparations (FAO JECFA (2010) Steviol Glycosides,
Compendium of Food Additive Specifications, FAO JECFA Monographs
10, 17-21).
[0012] It is also noted that no significant work has been conducted
to determine the potential of Reb B as a sweetener or food
ingredient. Moreover Reb B is often viewed as process artifact and
unnecessary impurity in commercial steviol glycosides preparations.
No significant evaluation of Reb B influence on overall taste
profile of steviol glycosides preparations has been conducted.
[0013] In food and beverage applications, the solubility of high
intensity sweeteners like steviol glycosides is very important and
can be a significant barrier to achieve the desirable sweetness and
taste profile. However highly purified steviol glycosides possess
relatively low water solubility. For example Rebaudioside A (Reb A)
thermodynamic equilibrium solubility at room temperature is only
0.8%. On the other hand, the water solubility of Reb B is reported
to be about 0.1% and that of Reb D (FIG. 2b) is even lower, only at
0.01-0.05% at room temperature (Kinghorn A.D. (2002) Constituents
of Stevia Rebaudiana In Stevia: The genus Stevia, Kinghorn A. D.
(Ed), Taylor & Francis, London, p. 8). Reb B or Reb D can be
solubilized at higher concentrations at a higher temperature, but
they will quickly crystallize back from solution upon cooling to
room temperature. Considering high sweetness intensity of steviol
glycosides (100-300 times of sugar sweetness)--even 0.05%
solubility may seem sufficient for many applications.
[0014] In many food processes where highly concentrated ingredients
are used, a highly soluble form of Reb B and Reb D will be
necessary.
[0015] Considering the facts mentioned above, it is necessary to
evaluate Reb B as a sweetener and food ingredient and develop a
simple and efficient process for food grade Reb B preparations
suitable for food applications.
SUMMARY OF THE INVENTION
[0016] In this invention, a process is developed to prepare
combinations of different glycosides and food ingredients with Reb
B. The process allows to preparation of blends more soluble than a
mechanical blend of initial ingredients.
[0017] Within the description of this invention we show that, when
applied in specific manner, certain blend of Reb B with other
steviol glycosides, may impact the taste profile and offer
significant advantages for stevia sweeteners' use in various
applications.
[0018] In an embodiment of the present invention, certain blend of
Reb B with Reb A may impact the taste profile and offer significant
advantages for stevia sweeteners' use in various applications.
[0019] In one embodiment of present invention certain blend of Reb
B with Reb D, impacts the taste profile and offer significant
advantages for stevia sweeteners' use in various applications.
[0020] In another embodiment of present invention we show that,
when applied in specific manner, certain blend of Reb B and other
steviol glycosides with sweeteners from sugar alcohol group impact
the taste profile and offer significant advantages for stevia
sweeteners' use in various applications.
[0021] In yet another embodiment of present invention we show that,
when applied in specific manner, certain blend of Reb B and other
steviol glycosides with sweeteners selected from group of natural
high intensity sweetener impact the taste profile and offer
significant advantages for stevia sweeteners' use in various
applications.
[0022] In one embodiment of present invention we show that, when
applied in specific manner, certain blend of Reb B and other
steviol glycosides with compositions selected from glycosylated
natural high intensity sweetener group impact the taste profile and
offer significant advantages for stevia sweeteners' use in various
applications.
[0023] In another embodiment of present invention we show that,
when applied in specific manner, certain blend of Reb B and other
steviol glycosides with sweeteners selected from group of synthetic
high intensity sweeteners impact the taste profile and offer
significant advantages for stevia sweeteners' use in various
applications.
[0024] In yet another embodiment of present invention we show that,
when applied in specific manner, certain blend of Reb B and other
steviol glycosides with ingredients selected from oligosaccharide
group impact the taste profile and offer significant advantages for
stevia sweeteners' use in various applications.
[0025] In one embodiment of present invention we show that, when
applied in specific manner, certain blend of Reb B and other
steviol glycosides with sweeteners from caloric sweetener group
impact the taste profile and offer significant advantages for
stevia sweeteners' use in various applications.
[0026] Hereinafter the term "steviol glycoside(s)" will mean
Rebaudioside A (Reb A), Rebaudioside B (Reb B), Rebaudioside C (Reb
C), Rebaudioside D (Reb D), Rebaudioside E (Reb E), Rebaudioside F
(Reb F), Stevioside (Stev), Steviolbioside (Sbio), Dulcoside A
(Dulc A), Rubusoside (Rub), or other glycoside of steviol and/or
combinations thereof.
[0027] Hereinafter the terms "total steviol glycosides", or "total
glycosides", or "TSG", will mean the sum of concentrations (% wt/wt
on anhydrous basis) of Reb A, Reb B, Reb C, Reb D, Reb E, Reb F,
Stevioside, Steviolbioside, Dulcoside A, Rubusoside, or other
glycosides of steviol.
[0028] Hereinafter unless specified otherwise the purity of used
Reb A, Reb B, and Reb D, is at least 95% (wt/wt, on anhydrous
basis).
[0029] Hereinafter the terms "Reb A/B" and "Reb A/Reb B" will mean
blends/mixtures of Reb A and Reb B prepared by process of present
invention.
[0030] Hereinafter, unless specified otherwise the solubility of
material is determined in reverse osmosis (RO) water at room
temperature. Where the solubility is expressed as "%" it to be
understood as number of grams of material soluble in 100 grams of
solvent.
[0031] It is to be understood that both the foregoing general
description and the following detailed description are exemplary
and explanatory and are intended to provide further explanation of
the invention as claimed.
BRIEF DESCRIPTION OF THE DRAWINGS
[0032] The accompanying drawings are included to provide a further
understanding of the invention. The drawings illustrate embodiments
of the invention and together with the description serve to explain
the principles of the embodiments of the invention.
[0033] FIG. 1 shows the chemical structure of Reb A.
[0034] FIGS. 2a and 2b show the chemical structures of Reb B and
Reb D, respectively.
[0035] FIG. 3 shows the sweetness profile of compositions featuring
different ratios of Reb A to Reb B (Reb A/Reb B).
[0036] FIG. 4 shows the effect of Reb B and a blend of steviol
glycosides on sweetness profile of Mogroside in water.
[0037] FIGS. 5a and 5b show the effect of Reb B and a blend of
steviol glycosides on sweetness profile of Sucralose in water and
in a flavored drink.
[0038] FIGS. 6a and 6b show the effect of Reb B and a blend of
steviol glycosides on sweetness profile of Erythritol in water and
in a flavored drink.
[0039] FIGS. 7a and 7b show the effect of Reb B and a blend of
steviol glycosides on sweetness profile of FOS or
Fructooligosaccharide in water and in an alcoholic beverage.
DETAILED DESCRIPTION OF THE INVENTION
[0040] Advantages of the present invention will become more
apparent from the detailed description given hereinafter. However,
it should be understood that the detailed description and specific
examples, while indicating preferred embodiments of the invention,
are given by way of illustration only, since various changes and
modifications within the spirit and scope of the invention will
become apparent to those skilled in the art from this detailed
description.
[0041] In one embodiment of invention a process is developed to
prepare combinations of different glycosides and food ingredients
with Reb B.
[0042] In one embodiment the invention describes a sweetened
ingestible product comprising blends of Reb B and at least one
sweetener, selected from different groups of sweet molecules for
producing a blend of sweeteners and use thereof in various food and
beverage products as a sweetener and flavor modifier. The groups of
sweet molecules comprise and include combinations of the following:
[0043] Steviol glycosides and stevia extracts, [0044] Other natural
sweeteners (Luo Han Guo extract, Mogrosides, Mogroside V,
Glycyrrhizin, Thaumatin, Brazzein, etc), [0045] Glycosylated
terpenoid sweeteners (glucosylated steviol glycosides and
glucosylated mogrosides, etc) [0046] Synthetic high intensity
sweeteners (aspartame, saccharin, sucralose, Acesulfame-K, etc),
[0047] Sugar alcohols (erythritol, maltitol, sorbitol, etc), [0048]
Oligosaccharides (fructooligosaccharides, inulin,
inulooligosaccharides, maltooligosaccharides etc) and [0049]
Caloric sweeteners (sugar, fructose, dextrose, maltose, lactose,
corn syrup, and HFCS etc).
[0050] The invention, in part, pertains to an ingredient comprising
selected molecules of steviol glycosides (as defined above) of
Stevia Rebaudiana Bertoni plant.
[0051] The invention, in part, pertains to ingredients comprising
specific blends of steviol glycosides and Reb B, and other steviol
glycosides.
[0052] The invention, in part, pertains to an ingredient comprising
steviol glycosides of Stevia Rebaudiana Bertoni plant and a
sweetener (or combination of sweeteners) from other natural
sweeteners including but not limited to, Luo Han Guo extract,
Mogrosides, Mogroside V, Glycyrrhizin, Thaumatin, Brazzein,
etc.
[0053] The invention, in part, pertains to ingredients comprising
specific blends of steviol glycosides and Reb B, and a sweetener
(or combination of sweeteners) from other natural sweeteners
including but not limited to, Luo Han Guo extract, Mogrosides,
Mogroside V, Glycyrrhizin, Thaumatin, Brazzein, etc.
[0054] The invention, in part, pertains to ingredients comprising
steviol glycosides of Stevia Rebaudiana Bertoni plant and a
composition comprising glycosylated terpenoid sweeteners including
but not limited to, glucosylated Steviol Glycosides and
glucosylated Mogrosides.
[0055] In one embodiment the invention, in part, pertains to
ingredients comprising specific blends of steviol glycosides and
Reb B, and a composition comprising glycosylated terpenoid
sweeteners including but not limited to, Glucosylated Steviol
Glycosides and Glucosylated Mogrosides.
[0056] The invention, in part, pertains to ingredients comprising
steviol glycosides of Stevia Rebaudiana Bertoni plant and a
sweetener (or combination of sweeteners) from synthetic high
intensity sweeteners including but not limited to aspartame,
saccharin, sucralose, Acesulfame-K, neotame.
[0057] The invention, in part, pertains to ingredients comprising
specific blends of steviol glycosides and Reb B, and a sweetener
(or combination of sweeteners) from synthetic high intensity
sweeteners including but not limited to aspartame, saccharin,
sucralose, Acesulfame-K, neotame.
[0058] The invention, in part, pertains to an ingredient comprising
steviol glycosides of Stevia Rebaudiana Bertoni plant and a
sweetener (or combination of sweeteners) from sugar alcohols
including but not limited to erythritol, maltitol, sorbitol,
xylitol.
[0059] The invention, in part, pertains to ingredients comprising
specific blends of steviol glycosides and Reb B, and a sweetener
(or combination of sweeteners) from sugar alcohols including but
not limited to erythritol, maltitol, sorbitol, xylitol.
[0060] The invention, in part, pertains to an ingredient comprising
steviol glycosides of Stevia Rebaudiana Bertoni plant and a
sweetener (or combination of sweeteners) from oligosaccharides
including but not limited to fructo-oligosaccharides, inulin,
inulo-oligosaccharides, polydextrose, and
malto-oligosaccharides.
[0061] The invention, in part, pertains to ingredients comprising
specific blends of steviol glycosides and Reb B, and a sweetener
(or combination of sweeteners) from oligosaccharides including but
not limited to fructo-oligosaccharides, inulin,
inulo-oligosaccharides, polydextrose, and
malto-oligosaccharides.
[0062] The invention, in part, pertains to an ingredient comprising
steviol glycosides of Stevia Rebaudiana Bertoni plant and a
sweetener (or combination of sweeteners) from caloric sweeteners
group including but not limited to sugar, invert-sugar, fructose,
dextrose, maltose, lactose, corn syrup, and HFCS.
[0063] The invention, in part, pertains to ingredients comprising
specific blends of steviol glycosides and Reb B, and a sweetener
(or combination of sweeteners) from caloric sweeteners group
including but not limited to sugar, invert-sugar, fructose,
dextrose, maltose, lactose, corn syrup, and HFCS.
[0064] In another aspect, a sweetened ingestible product comprising
a) at least one sweetener, selected from the group consisting of
steviol glycosides, other natural sweeteners, glycosylated
terpenoid sweeteners, synthetic high intensity sweeteners, sugar
alcohols, oligosaccharides, caloric sweeteners, and a combination
thereof; wherein said at least one sweetener or sweetener
combination is present in the product at a concentration above 2%
sucrose equivalent sweetness, and b) Reb B at a concentration from
10 to 300 ppm.
[0065] In another aspect, the invention is also directed to a
method for producing a soluble sweetener composition, comprising
the steps of providing low solubility Stevia sweeteners,
solubilizing them in water under gradient temperature treatment
conditions, to produce highly stable concentrated solution, and
spray drying the highly stable concentrated solution to obtain a
highly soluble Stevia composition.
[0066] In one embodiment of this invention the initial materials
for preparing soluble sweetener composition were selected from the
group including Reb D, Reb A, Reb B, and steviolbioside (Sbio).
[0067] In another aspect of this invention, steviol glycosides
compositions with lower solubility, (lower than 1%) were combined
with Reb B through the method described above, and yielded
compositions with significantly higher solubility (more than 1%).
This phenomenon was unexpected, as pure Reb B on its own has
<0.1% solubility.
[0068] The compositions of present invention can be used as
sweetness enhancer, flavor enhancer and sweetener in various food
and beverage products. Non-limiting examples of food and beverage
products include carbonated soft drinks, ready to drink beverages,
energy drinks, isotonic drinks, low-calorie drinks, zero-calorie
drinks, sports drinks, teas, fruit and vegetable juices, juice
drinks, flavored water, dairy drinks, yoghurt drinks, alcohol
beverages, powdered beverages, bakery products, bread, cookies,
biscuits, muffins, rolls, baking mixes, cereals, breakfast cereals
confectioneries, candies, toffees, chewing gum, frostings, dairy
products, flavored milk, yoghurts, flavored yoghurts, cultured
milk, frozen dairy desserts including ice cream, sauces and
gravies, soy sauce and other soy base products, salad dressings,
mayonnaise, vinegar, condiments and relishes, meat products,
fish-meat products, bottled and canned foods, frozen-desserts, jams
and jellies, gelatins, puddings and fillings tabletop sweeteners,
processed fruits and vegetables.
[0069] Additionally the compositions can be used in drug or
pharmaceutical preparations and cosmetics, including but not
limited to toothpaste, mouthwash, cough syrup, chewable tablets,
lozenges, vitamin preparations, and the like.
[0070] The compositions can be used "as-is" or in combination with
other sweeteners, flavors and food ingredients.
[0071] Non-limiting examples of sweeteners include steviol
glycosides, stevioside, Rebaudioside A, Rebaudioside B,
Rebaudioside C, Rebaudioside D, Rebaudioside E, Rebaudioside F,
dulcoside A, steviolbioside, rubusoside, as well as other steviol
glycosides found in Stevia Rebaudiana Bertoni plant and mixtures
thereof, stevia extract, Luo Han Guo extract, mogrosides,
high-fructose corn syrup, corn syrup, invert sugar,
fructooligosaccharides, inulin, inulooligosaccharides, coupling
sugar, maltooligosaccharides, maltodextins, corn syrup solids,
glucose, maltose, sucrose, lactose, aspartame, saccharin,
sucralose, sugar alcohols.
[0072] Non-limiting examples of flavors include lemon, orange,
fruit, banana, grape, pear, pineapple, bitter almond, cola,
cinnamon, sugar, cotton candy, vanilla flavors.
[0073] Non-limiting examples of other food ingredients include
flavors, acidulants, organic and amino acids, coloring agents,
bulking agents, modified starches, gums, texturizers,
preservatives, antioxidants, emulsifiers, stabilizers, thickeners,
gelling agents.
[0074] The following examples illustrate various embodiments of the
invention. It will be understood that the invention is not limited
to the materials, proportions, conditions and procedures set forth
in the examples, which are only illustrative.
Example 1
Preparation of Reb D and Reb B Soluble Composition
[0075] 70 g of rebaudioside D with 98.1% purity (dry weight basis),
having water solubility of 0.03% and 30 g of rebaudioside B with
99.0% purity (dry weight basis), and having water solubility of
0.01%, both produced by PureCircle Sdn Bhd (Malaysia), were mixed
with 400 g water and incubated in thermostatted oil bath. The
temperature was increased at 1.degree. C. per minute to 121.degree.
C. The mixture was maintained at 121.degree. C. for 1 hour and then
the temperature was decreased to 80.degree. C., at 1.degree. C. per
minute, and the obtained solution was spray dried using YC-015
laboratory spray drier (Shanghai Pilotech Instrument &
Equipment Co. Ltd., China) operating at 175.degree. C. inlet and
100.degree. C. outlet temperature. Solution was maintained at
80.degree. C. to prevent premature crystallization. About 90 g of
amorphous powder was obtained with 1% solubility.
Example 2
Effect of Stevia Composition on Solubility in Water
[0076] Solubility were evaluated for Reb A, Reb B, mechanical
blends of Reb A and Reb B powders of different ratios, and mixtures
of Reb A and Reb B prepared according to process described in
EXAMPLE 1. Reb A and Reb B showed solubility around 1% and 0.1% at
room temperature and increased solubility on heating to a higher
temperature. Table 1 shows the solubility of different ingredients
and their blends.
TABLE-US-00001 TABLE 1 Reb A/Reb B blends (wt/wt ratio of Reb B to
total glycosides) Pure Pure Blend made by process Solubility Reb
Reb Mechanical blend of invention in water A B 10% 16% 26% 10% 16%
26% 0.5% Yes No* No* No* No* Yes Yes Yes 1% Yes No* No* No* No* Yes
Yes Yes 2% No No* No* No* No* Yes Yes Yes 5% No No* No* No* No* Yes
Yes Yes *Suspension was opaque and particles settled down when
mixing was stopped
Example 3
Sweetness Factor (SF) Determination
[0077] The sweetness factors for different sweetener from all major
groups were measured by tasting several concentrations of each
sweetener in water by a trained panel. From the sensory test data,
the concentration (%) that corresponds to the 5% sucrose equivalent
(SE) sweetness were estimated and listed in Table 2. The sweetness
equivalent (SE) of high intensity sweeteners (HIS) varies according
to the target sugar equivalent sweetness levels, that are tested as
shown in Table 3. Table 3 also shows the sweetness factors of Reb
A, Reb B and a test sample (Reb A/B) with a blend of Reb A and Reb
B at 84:16 ratio.
TABLE-US-00002 TABLE 2 Sweetness factors of selected sweeteners
Calculated Sweetener Group Sweetener Usage Level, % SF Steviol
Glycoside Reb A (97%) 0.0172 291 Reb D (97%) 0.0172 291 Reb B (98%)
0.0397 126 Other Natural HIS Mogroside V (70%) 0.0212 236
Glycosylated Glucosylated Steviol 0.0556 90 Terpenoid sweetener
Glycosides Synthetic HIS Sucralose 0.0083 602 Sugar Alcohol
Erythritol 7.49 0.67 Maltitol 6.44 0.77 Oligosaccharide FOS
(Frutalose L90) 21 0.24 Caloric Sweetener Sugar 5 1
TABLE-US-00003 TABLE 3 Sweetness factor of selected steviol
glycosides SE levels 2.5% 5.0% 7.5% 10.0% Reb A 400 290 250 200 Reb
B 146 126 95 59 Reb A/B 350 260 220 190
Example 4
Effect of Stevia Composition on Sweetness Profile in Water
[0078] In another embodiment, Stevia sweetener (Reb A, Reb B or
blends thereof) solutions were made by completely dissolving stevia
into distilled water. Solutions were tasted and evaluated by a
trained panel. FIG. 3 shows the effect of different ratio of Reb A
and Reb B on sweetness profile and associated aftertastes (vertical
axis is a relative intensity of different attributes). All
solutions were made with different mass ratio of Reb A and Reb B as
shown in FIG. 3 to get the 7% sweetness equivalent. Reb B amount
varied between 20 mg/kg to 150 mg/kg. It is apparent that the blend
of Reb A and Reb B show unexpectedly improved sweetness profile at
certain ratios.
Example 5
[0079] In one embodiment, Reb B was combined (at 50, 150 and 300
ppm) with several sweeteners listed in Table 2 to make solutions in
plain water. Some of the sweeteners were tested at two different
concentrations to obtain around 2% sugar equivalent sweetness
without any Reb B. A trained panel conducted sensory tests to
determine the effect of the addition of different amounts of Reb B
to each sweetener on overall sweetness quality and intensity as
shown in Table 4. In presence of Reb B, most of the sweeteners
showed a surprising level of enhancement of sweetness intensity.
The addition of Reb B generally increased upfront sweetness, made
the sweetness profile rounded and contributed to sweetness
lingering at a higher level.
TABLE-US-00004 TABLE 4 Sugar equivalent sweetness (%) for different
sweetener combinations SE of Sweetener/Reb B combination 50 ppm 150
ppm 300 ppm Sweetener 0 ppm RebB RebB RebB RebB Mogroside V (100
ppm) 2.5 4 5.5 8-8.5 Mogroside V (212 ppm) 5.5-6 7 9 10-10.5
Sucralose (40 ppm) 2-2.5 5 7.5-8 11 Sucralose 83 ppm 5 7 11 14
Erythritol (3.5%) 1-1.5 3 5.5-6 9 Erythritol (5.0%) 3 4 8 9.5
Maltitol (6.44%) 5 6 9 12 FOS (21%) 5 6.5 8 11
Example 6
[0080] In one embodiment, several concentrations of the Reb A/B
blend (used in EXAMPLE 3) were tested to match the sweetness of Reb
B solutions at 50, 150 and 300 ppm. A trained panel of 13 members
found that 22, 68 and 128 ppm of Reb A/B matched the sweetness
intensity of Reb B solutions with 50, 150 and 300 ppm
concentrations respectively. Table 5 shows the combination of
different sweeteners that were used for different applications to
show the effect of Reb B and Reb A/B on the sweetness and flavor
profile in different applications.
[0081] All sensory attributes were rated by trained panelists on a
scale of zero (0) to ten (10). Samples were presented in a
randomized fashion and labeled with three-digit codes.
[0082] Sweet Onset--This attribute describes the time at which
panelists perceived sweetness upon placing the sample in the mouth.
A score of zero indicates immediate identification of sweetness,
whereas a score of ten indicates a long delay in the time that
sweetness was perceived.
[0083] Total Sweetness--This attribute describes the highest
intensity of sweetness perceived during tasting. A score of zero
indicates no sweetness, while a score of ten indicates very high
sweetness.
[0084] Bitterness--This attribute describes the highest intensity
of bitterness perceived during tasting. A score of zero indicates
no bitterness, while a score of ten indicates very high
bitterness.
[0085] Rounded Sweetness--This attribute describes the duration of
sweetness while samples are in the mouth. A score of zero indicates
that the sweetness comes and goes very quickly and is more like
high intensity sweeteners in its temporal profile, while a score of
ten indicates that the sweetness lasts for a long time, and is more
similar to sugar in its temporal profile.
[0086] Flavor Intensity--This attribute describes the highest
intensity of flavor perceived during tasting. A score of zero
indicates no flavor, while a score of ten indicates very high
flavor.
[0087] Astringency--This attribute describes the highest intensity
of astringency perceived during tasting. A score of zero indicates
no astringency, while a score of ten indicates very high
astringency.
[0088] Mouth Coating--This attribute describes the highest
intensity of sweetness coating perceived while samples are in the
mouth. A score of zero indicates that there is no coating of
sweetness, while a score of ten indicates very high sweetness
coating.
[0089] Sweet Lingering--This attribute describes the highest
intensity of sweetness perceived after the sample has been
swallowed. A score of zero indicates that there is no sweetness
perceived after the sample has been swallowed, while a score of ten
indicates high sweetness after the sample has been swallowed.
[0090] Bitter Lingering--This attribute describes the highest
intensity of bitterness perceived after the sample has been
swallowed. A score of zero indicates that there is no bitterness
perceived after the sample has been swallowed, while a score of ten
indicates high bitterness after the sample has been swallowed.
[0091] Aftertaste Mouth Coating--This attribute describes the
highest intensity of sweetness coating perceived after the sample
has been swallowed. A score of zero indicates that there is no
sweetness coating perceived after the sample has been swallowed,
while a score of ten indicates high sweetness coating after the
sample has been swallowed.
[0092] Tartness--This attribute describes the highest intensity of
tartness perceived during tasting. A score of zero indicates no
tartness, while a score of ten indicates very high tartness.
[0093] Cooling Sensation--This attribute describes the highest
intensity of cooling sensation perceived during tasting. A score of
zero indicates no cooling sensation, while a score of ten indicates
very high cooling sensation.
The consideration of these attributes was used for selecting
different sweetener combinations for application examples.
TABLE-US-00005 TABLE 5 Sweetener combination tested for
applications Sweetener Sweetener + Reb B Sweetener + RebA/B
Erythritol 5% +50 ppm +22 ppm Sucralose 40 ppm +150 ppm +68 ppm
Mogroside V 100 pm +300 ppm +128 ppm Maltitol (6.44%) +50 ppm +22
ppm FOS (21%) +150 ppm +68 ppm
Example 7
[0094] Water solution of mogroside (100 ppm) sweetener was tested
against solutions made with mogroside (100 ppm)+Reb B (300 ppm) and
mogroside (100 ppm)+Reb A/B (Example 3) blend (128 ppm) by a 13
members trained panel. They found Reb B with mogroside sample
increases sweetness level significantly, improves the onset of
sweetness and decreases the bitterness. In presence of Reb A/B
blend and mogroside, the increase in sweetness is higher than
mogroside solution, but lower than mogroside+Reb B solution. FIG. 4
shows the difference in taste attributes for all three sweetener
systems.
Example 8
[0095] Water solution of sucralose (40 ppm) was tested against
solutions made with sucralose (40 ppm)+Reb B (150 ppm) and
sucralose (40 ppm)+Reb A/Reb B (Example 3) blend (68 ppm) by a 13
members trained panel. They found Reb B with sucralose sample had
significantly higher sweetness level. Reb B improved the onset of
sweetness and decreased the off taste slightly. In presence of Reb
A/Reb B blend and sucralose, the increase in sweetness is higher
than sucralose solution, but lower than sucralose+Reb B solution.
FIG. 5a shows the difference in taste attributes for all three
sweetener systems containing sucralose and steviol glycosides.
Example 9
[0096] The sucralose sweetener and the steviol glycosides
compositions (described in EXAMPLE 8) were used for making a
mango-passion fruit flavored Powder Soft Drink (PSD) and a sensory
panel found the soft drink containing sucralose with steviol
glycosides significantly increased the sweetness, enhanced the
fruit flavor, reduced the astringency, and made the drink more
rounded in sweetness and acid profile. FIG. 5b shows the impact of
different sweetener system on the taste attributes of the
beverage.
Example 10
[0097] Water solution of erythritol (5%) was tested against
solutions made with erythritol (5%)+Reb B (50 ppm) and erythritol
(5%)+Reb A/Reb B (Example 3) blend (22 ppm) by a 13 members trained
panel. They found Reb B improved the taste of erythritol sample
significantly by increasing the sweetness and reducing the
bitterness and cooling effect. Along with higher sweetness level,
Reb B improved the onset of sweetness and the peak sweetness
without increasing the sweetness lingering (sweet after taste). In
presence of Reb A/Reb B blend and erythritol, the solution had a
higher sweetness and showed fairly similar improvement of other
attributes as Reb B showed with erythritol. FIG. 6a shows the
difference in taste attributes for all three sweetener systems
containing sucralose and steviol glycosides.
Example 11
[0098] The erythritol sweetener and the steviol glycosides
compositions (described in EXAMPLE 10) were used for making a
mango-passion fruit flavored Powder Soft Drink (PSD) and a sensory
panel found the soft drink containing erythritol with steviol
glycosides significantly increased the sweetness, reduced the
bitterness, enhanced the fruit flavor, reduced the astringency, and
made the drink more rounded in sweetness and acid profile. Steviol
glycosides also reduced the aftertaste. FIG. 6b shows the impact of
different sweetener system containing erythritol on the taste
attributes of the beverage.
Example 12
[0099] Fructo-oligosaccharide or FOS solution (21%) was tested
against solutions made with FOS (21%)+Reb B (150 ppm) and FOS
(21%)+Reb A/Reb B (Example 3) blend (68 ppm) by a 13 members
trained panel. They found Reb B with FOS sample had significantly
higher sweetness and made the sweetness profile rounded. In
presence of Reb A/Reb B blend and FOS, the increase in sweetness is
higher than FOS solution but lower than sucralose+Reb B solution.
FIG. 7a shows the difference in taste attributes for all three
sweetener systems containing FOS and steviol glycosides.
Example 13
[0100] The Fructo-oligosaccharide (FOS) sweetener and the steviol
glycosides compositions (described in EXAMPLE 12) were used for
making an alcoholic beverage--lime-tequila margarita drink using
Margarita pre-mix from FIS (Flavor International Systems),
recommended usage was 0.4%. Prepared Lime Tequila Margarita blank
containing about 10% alcohol, no sugar added. To sweeten the
beverage, used FOS (21%), FOS+Reb B (150 ppm), and FOS+Reb A/Reb B
(68 ppm). Descriptive Sensory evaluation was conducted with 8-13
panelists. Sensory results showed that, with the addition of Reb B,
there was enhancement in the sweetness profile of the alcoholic
beverage product. The sweetness onset was earlier in the profile,
and there was an increase in total sweetness and the sweetness
profile was more rounded. There was a decrease in flavor intensity,
bitter lingering, and tartness. FIG. 7b shows the impact of
different sweetener system on the taste attributes of the
beverage.
Example 14
Effect of Reb B on No Fat (NF) Yogurt
[0101] Samples were prepared according to formulas outlined below
in Table 6. Samples included a full sugar reference, an aspartame
reference, a Reb A control and several test samples with a Reb
A/Reb B blends. The samples were evaluated by a trained panel and
screened for overall sweetness, bitterness, astringency, mouth
coating, flavor intensity, acidity/tartness, sweet lingering and
bitter lingering. Reb A had bitterness at the end that was not
present in samples with Reb A/Reb B blends. Both Reb A and blends
enhanced the acidity of the yogurt. A significant improvement of
taste was found with the blend of Reb B/Reb A, where Reb B ratio to
total glycosides (TSG) ranged between 0.5 to 50%, more specifically
10% to 40% of Reb B to total glycosides.
TABLE-US-00006 TABLE 6 Control 1 2 3 4 5 NF Yogurt (%) 92 99.96
99.94 99.93 99.94 99.94 Sugar (%) 8 Aspartame (%) 0.0400 Reb A (%)
0.0250 0.0250 0.0250 NSF02 (natural 0.0350 0.0350 0.0350 0.0350
flavor) (%) Reb B (%) 0.0056 0.0140 0.0090 Reb B/TSG 0 0 0 16% 36%
26% (%)
Example 15
Chocolate Milk
[0102] A series of samples were prepared to having sugar-equivalent
sweetness around 5.5%. The control sample was sweetened with 5.5%
sugar the test samples were sweetened with different ratios of Reb
A/Reb B as shown in Table 7 below. The samples were evaluated by a
trained panel and screened for overall sweetness, bitterness,
astringency, mouth coating, flavor intensity, acidity/tartness,
sweet lingering and bitter lingering. Pure Reb A had separate peaks
for sweetness, dairy notes, and cocoa notes. The test samples had a
very balanced and more rounded sweetness profile with an increasing
amount of Reb B content in the sweetener as outlined in the
following table. A significant improvement of taste was found with
the blend of Reb A/Reb B. where Reb B to total glycosides ratio
ranged between 0.5 to 50%, more specifically 10% to 40% of Reb B to
total glycosides.
TABLE-US-00007 TABLE 7 Sample # Ingredient, % Control 1 2 3 4 5 6
Low-fat milk 94.00 99.48 99.47 98.47 99.47 99.46 99.45 or Skim milk
Sugar 5.50 Cocoa Powder 0.50 0.50 0.50 1.50 0.50 0.50 0.50 Reb A
0.0242 0.0242 0.0242 0.0169 0.0121 Reb B 0.0046 0.0060 0.0157
0.0262 0.0524 Carrageenan 0.0160 0.0160 0.0160 0.0160 0.0160 0.0160
Total 100 100.0 100.0 100.0 100.0 100.0 100.0 Reb B/TSG ratio 0%
16% 20% 48% 68% 100%
Example 16
Table Top Sweeteners
[0103] Several table top formulations were developed using
different bulking agents, as examples sugar, fructose, dextrose,
maltodextrin, polyols, fibers (inulin, Fibersol-2) etc. Table 8
lists a few examples of the formulation with different ratio of Reb
B to total glycosides and dextrose as the bulking agent. Each
sample of 1 g wt. was developed for providing sweetness equivalent
to 8-9 grams of sugar. Each sample was tested in coffee by 11 panel
members and screened for sweetness, coffee flavors, bitterness,
overall mouthfeel, and residual (lingering) sweetness and
bitterness. As the ratio of Reb B to total steviol glycosides
increased the overall taste and preference increased. A significant
improvement of overall sweetness and mouthfeel was found with the
blend of Reb A/Reb B, where Reb B to total glycosides ranged
between 1 to 40%, more specifically 7% to 30% of Reb B to total
glycosides.
TABLE-US-00008 TABLE 8 Control Sample 1 Sample 2 Sample 3 Reb A (g)
0.0400 0.0336 0.0300 Reb B (g) 0.0064 0.0100 0.0500 Dextrose (g)
0.9600 0.9560 0.9600 0.9500 Reb B/TSG (%) 0 16 25 100
Example 17
Baked Goods
[0104] The texture and taste profile of baked goods improved with
the blend of Reb B and Reb A. Several samples were developed with
different ratios of Reb B and Reb A or SG95 (a steviol glycoside
product available from PureCircle Inc.); some examples are shown in
the Table 9. The samples were evaluated by a trained internal panel
and screened for overall sweetness, texture, mouthfeel, mouth
coating, flavor intensity, sweet lingering and bitter lingering.
The test sample had a better balance of sweetness and overall
acceptability. A significant improvement of overall sweetness and
mouthfeel was found with the blend of Reb B and Reb A or SG95,
where Reb B to total glycosides ranged from 0.5% to 40%, more
specifically 7% to 30% of Reb B to total glycosides.
TABLE-US-00009 TABLE 9 Control Sample 1 Sample 2 Sample 3
Ingredients (%) All-purpose flour 24.42 17.629 17.629 17.629 Sugar
23.14 12.372 12.372 12.372 Whole wheat flour 5.8763 5.8763 5.8763
Maltodextrin 2.1368 2.1368 2.1368 Fibersol-2 1.0684 1.0684 1.0684
Modified starch 1.0684 1.0684 1.0684 Poppy seeds 1 1.0684 1.0684
1.0684 Baking powder 0.48 1.0684 1.0684 1.0684 Lemon flavor 0.83
0.886 0.886 0.886 Salt 0.71 0.7479 0.7479 0.7479 Baking soda 0.3205
0.3205 0.3205 NSF-02 (Natural 0.0635 0.0635 0.0635 flavor) Reb B
0.025 0.02 SG95 0.0302 0.0302 Reb A 0.005 0.01 Wet Ingredients
Milk, (2% fat) 23.99 27.244 27.244 27.244 Soybean oil 14.78 11.753
11.753 11.753 Eggs 9.54 8.5473 8.5473 8.5473 Water 5.342 5.342
5.342 Yogurt, Plain non-fat 1.6026 1.6026 1.6026 Lemon juice 0.59
0.641 0.641 0.641 Vanilla extract 0.52 0.5342 0.5342 0.5342 Total
100 100 100 100 Reb B/TSG (%) 0 0 16 33
Example 18
[0105] Black Tea with Peach Flavor
[0106] The control tea sample had 7.7% sugar content. The test
formulas (Table 10) were modified to reduce 70% sugar with Reb A or
Reb A/B blend (Example 3). The samples were evaluated by a trained
panel and screened for overall sweetness, sweet onset, mouthfeel,
flavor intensity, bitterness, sweet lingering and bitter lingering.
Among the test samples, the sample with Reb A/Reb B had a better
balance of sweetness, overall acceptability, earlier onset of
sweetness and sugar-like taste profile.
TABLE-US-00010 TABLE 10 Ingredient (%) Control RebA/B Reb A Water
91.849 97.2715 97.27498 Sugar 7.7000 2.2500 2.2500 Black Tea 0.2750
0.2750 0.2750 Sodium Citrate 0.0550 0.0550 0.0550 Citric Acid
0.0440 Ascorbic Acid 0.0440 0.0440 0.0440 Peach Flavor 0.0330
0.0330 0.0330 Xanthan Gum 0.0035 0.0035 Malic Acid 0.0440 0.0440
Reb A/B 0.0240 Reb A 0.0205 TOTAL 100 100 100
Example 19
No-Sugar Added 50% Orange Juice Drink
[0107] The juice drinks were made with sugar, Reb A/Reb B (Example
3) blend, and Reb A (steviol glycosides) as shown in the Table 11
below. All samples had a pH around 3.75. The samples were evaluated
by a trained panel and screened for overall sweetness, sweet onset,
mouthfeel, flavor intensity, bitterness, sweet lingering and bitter
lingering. The sample with Reb A/Reb B was less bitter, more tart,
more fresh orange flavor, less astringent and less bitter lingering
than that with Reb A. Reb A/Reb B was perceived as significantly
closer to control in overall flavor profile than Reb A formula.
TABLE-US-00011 TABLE 11 Ingredient (%) Control-Sugar RebA/B Reb A
Water 43.9400 49.9075 49.9160 Orange Juice 50.0000 50.0000 50.0000
Sugar 6.0000 Steviol Glycosides 0.0225 0.0215 Flavor 0.0400 0.0700
0.0825 Citric Acid 0.0200 TOTAL 100 100 100
Example 20
Lemon-Lime Carbonated Soft Drink
[0108] The control carbonated soft drink sample was made with high
fructose corn syrup (HFCS) 42 and other test samples were made with
a combination of HFCS and Reb A/B (Example 3) blend or Reb A to
attain 30% less calorie (Table 12). The samples were evaluated by a
trained panel and screened for overall sweetness, sweet onset,
mouthfeel, flavor intensity, bitterness, sweet lingering and bitter
lingering. Product with Reb A/B feels smoother in mouth and is
identified as closer to control than Reb A formula. It has less of
a sharp sweetness peak than Reb A and reduced terpene notes
compared to Reb A. The overall flavor is less altered compared to
Reb A.
TABLE-US-00012 TABLE 12 Ingredient (%) Control RebA/B Reb A Water
84.85 89.30 89.30 HFCS 42 14.83 10.38 10.38 Reb A 0.0049 Reb A/B
0.0058 Xanthan gum 0.0050 0.0050 Sodium Benzoate 0.0263 0.0263
0.0263 Potassium Citrate 0.0263 0.0263 0.0263 Citric Acid 0.1500
0.1433 0.1433 Malic Acid 0.0050 0.0050 Flavor 0.1110 0.1110
0.1110
Example 21
Peppermint Mouthwash
[0109] A commercial unsweetened (no sugar or sweetener) peppermint
mouthwash product (Brand: The Natural Dentist) was used to
determine the effect of Reb B with other sweetener, as example
maltitol, a sugar alcohol on the sensory profile of mouthwash.
Mouthwash samples were sweetened with Maltitol (6.44%),
Maltitol+Reb B (50 ppm), Maltitol+Reb B (150 ppm). Descriptive
sensory evaluation was conducted with 8 panelists. They evaluated
several attributes including sweet onset, total sweetness,
bitterness, rounded sweetness, flavor intensity, astringency, mouth
coating, sweet lingering, bitter lingering, aftertaste mouth
coating, tartness. Sensory results showed that the addition of Reb
B created an earlier sweetness onset, and higher total sweetness.
All other attributes were generally unchanged.
[0110] Although the invention and its advantages have been
described in detail, it should be understood that various changes,
substitutions and alterations can be made herein without departing
from the spirit and scope of the invention as defined by the
appended claims. Moreover, the scope of the application is not
intended to be limited to the particular embodiments of the
invention described in the specification. As one skilled in the art
will readily appreciate from the disclosure of the invention, the
compositions, processes, methods and steps, presently existing or
later to be developed that perform substantially the same function
or achieve substantially the same result as the corresponding
embodiments described herein are encompassed by the scope of the
invention.
* * * * *