U.S. patent application number 14/529679 was filed with the patent office on 2015-03-05 for rebaudioside c and its stereoisomers as natural product sweetness enhancers.
The applicant listed for this patent is Redpoint Bio Corporation. Invention is credited to Francis Xavier Brennan, Daniel Long, Roy Kyle Palmer, F. Raymond Salemme, Dennis Sprous.
Application Number | 20150064328 14/529679 |
Document ID | / |
Family ID | 43126484 |
Filed Date | 2015-03-05 |
United States Patent
Application |
20150064328 |
Kind Code |
A1 |
Salemme; F. Raymond ; et
al. |
March 5, 2015 |
REBAUDIOSIDE C AND ITS STEREOISOMERS AS NATURAL PRODUCT SWEETNESS
ENHANCERS
Abstract
The present invention is directed to the use of rebaudioside C,
or a stereoisomer thereof, for enhancing the sweet taste of
carbohydrate sweeteners, such as sucrose and fructose. The present
invention is also directed to consumables comprising a combination
of a carbohydrate sweetener and rebaudioside C, or a stereoisomer
thereof.
Inventors: |
Salemme; F. Raymond;
(Yardley, PA) ; Long; Daniel; (Philadelphia,
PA) ; Palmer; Roy Kyle; (Cranbury, NJ) ;
Brennan; Francis Xavier; (Philadelphia, PA) ; Sprous;
Dennis; (Ware, MA) |
|
Applicant: |
Name |
City |
State |
Country |
Type |
Redpoint Bio Corporation |
Ewing |
NJ |
US |
|
|
Family ID: |
43126484 |
Appl. No.: |
14/529679 |
Filed: |
October 31, 2014 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
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14097678 |
Dec 5, 2013 |
|
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|
14529679 |
|
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|
|
12782673 |
May 18, 2010 |
8609069 |
|
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14097678 |
|
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|
61226649 |
Jul 17, 2009 |
|
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61179330 |
May 18, 2009 |
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Current U.S.
Class: |
426/548 ;
426/658 |
Current CPC
Class: |
A23C 9/1307 20130101;
A23L 29/35 20160801; A21D 2/14 20130101; A23L 27/36 20160801; A23L
29/37 20160801; A23K 20/105 20160501; A23K 20/10 20160501; A23L
21/00 20160801; A23L 9/00 20160801; A23L 29/30 20160801; A23L 2/60
20130101; A23L 7/00 20160801; A23L 27/88 20160801; A23L 33/125
20160801 |
Class at
Publication: |
426/548 ;
426/658 |
International
Class: |
A23L 1/236 20060101
A23L001/236 |
Claims
1. A consumable, comprising (a) a carbohydrate sweetener and (b)
rebaudioside C, or a stereoisomer thereof, at a concentration of
from about 310 ppm to about 600 ppm or about 320 .mu.M to about 600
.mu.M.
2. The consumable of claim 1, wherein the consumable has a
sweetness intensity equivalent to about 5-12% (w/v-%) sucrose
solution.
3. The consumable of claim 1, wherein the carbohydrate sweetener is
present at a concentration of from about 20000 ppm to about 100000
ppm.
4. The consumable of claim 1, wherein the carbohydrate sweetener is
sucrose, fructose, glucose, high fructose corn syrup, xylose,
arabinose, rhamnose, erythritol, xylitol, mannitol, sorbitol, or
inositol.
5. The consumable of claim 1, wherein the consumable is a food
product, a pharmaceutical composition, a dietary supplement, a
nutraceutical, a dental hygienic composition, a cosmetic product or
a tabletop sweetener.
6. The consumable of claim 5, wherein said consumable is a tabletop
sweetener that further comprises one or more of a bulking agent, an
anti-caking or a flow agent.
7. A method of decreasing the amount of a carbohydrate sweetener in
a consumable, comprising adding rebaudioside C, or a stereoisomer
thereof, to a consumable, wherein the rebaudioside C, or a
stereoisomer thereof, is present at a concentration of from about
310 ppm to about 600 ppm or about 320 .mu.M to about 600 .mu.M,
thereby reducing the amount of the carbohydrate sweetener needed to
exhibit a given level of sweetness.
8. The method of claim 7, wherein the carbohydrate sweetener is
sucrose, fructose, glucose, high fructose corn syrup, xylose,
arabinose, rhamnose, erythritol, xylitol, mannitol, sorbitol, or
inositol.
9. The method of claim 7, wherein the consumable is a food product,
a pharmaceutical composition, a dietary supplement, a
nutraceutical, a dental hygienic composition, or a cosmetic
product.
10. The method of claim 7, wherein the consumable has a sweetness
intensity equivalent to about 5-12% (w/v-%) sucrose solution.
Description
[0001] This application is a continuation of U.S. patent
application Ser. No. 14/097,678 filed Dec. 5, 2013, which is a
continuation of U.S. patent application Ser. No. 12/782,673, filed
May 18, 2010, now issued as U.S. Pat. No. 8,609,069, which claims
the benefit of priority from U.S. Provisional Application Ser. Nos.
61/226,649, filed Jul. 17, 2009 and 61/179,330, filed May 18, 2009,
the contents of which are herein incorporated by reference in their
entireties.
INTRODUCTION
[0002] 1. Field of the Invention
[0003] The present invention relates to sweeteners. In particular,
the present invention relates to the use of rebaudioside C, or a
stereoisomer thereof, for enhancing the sweet taste of carbohydrate
sweeteners, such as sucrose and fructose. The present invention is
also directed to consumables comprising a combination of
rebaudioside C, or a stereoisomer thereof, and a carbohydrate
sweetener.
[0004] 2. Background
[0005] The sweet diterpene glycosides of Stevia have been
characterized, and eight sweet glycosides of steviol have been
identified. These glycosides accumulate in Stevia leaves where they
may attain from 10 to 20% of the leaf weight. On a dry weight
basis, a typical profile for the four major glycosides found in the
leaves of Stevia includes 0.3% dulcoside, 0.6% rebaudioside C, 3.8%
rebaudioside A and 9.1% stevioside. Other glycosides identified
within Stevia include rebaudiosides B, D, and E, and dulcosides A
and B. Out of the four major diterpene glycoside sweeteners present
in Stevia leaves only two (stevioside and rebaudioside A) have
physical and sensory properties that are well characterized.
Stevioside is known to be 110 to 270 times sweeter than sucrose,
rebaudioside A 150 to 320 times sweeter than sucrose, and
rebaudioside C 40 to 60 times sweeter than sucrose.
[0006] Of the diterpene glycosides found in Stevia extracts,
rebaudioside A is known to have the least aftertaste. This
aftertaste is described by many as bitter and licorice-like, and is
present in all current Stevia extracts.
[0007] Rebaudioside A has been tested in mixtures with other
sweeteners, such as fructose, glucose and sucrose, at sweetness
intensities equivalent to 3% (w/v-%), 5% (w/v-%) and 7% (w/v-%)
sucrose to determine the presence and degree of synergism in these
mixtures (Schiffmann et al., Brain Research Bulletin 38:105-120
(1995)). According to the results, rebaudioside A appears to have
an additive effect in mixtures with fructose and glucose, but a
synergistic effect in mixtures with sucrose at sweetness
intensities equivalent to 3% (w/v-%) sucrose. At sweetness
intensities equivalent to 5% (w/v-%), rebaudioside A had an
additive effect in mixtures with fructose, glucose and sucrose. At
sweetness intensities equivalent to 7% (w/v-%) sucrose,
rebaudioside A had an additive effect with a mixture with sucrose,
but a suppressive effect with mixtures with glucose and fructose.
In fact, no sweetener combinations were synergistic at sweetness
intensities equivalent with the 7% (w/v-%) sucrose level.
[0008] U.S. Pat. No. 4,612,942 mentions that diterpene glycosides
can modify or enhance flavor characteristics, such as sweet, when
the amount of diterpene glycoside added is less than the sweetness
threshold level of the diterpene glycoside in the orally consumable
composition. However, no consumable composition containing only
rebaudioside C as a diterpene glycoside for enhancing sweet flavor
is described nor how the sweetness intensity of the consumable
composition plays a role in the sweetness enhancing effect of a
diterpene glycoside, and especially of rebaudioside C.
[0009] A need exists for more potent sweet taste enhancers that can
effectively enhance the sweet taste of a carbohydrate sweetener
without exhibiting an off-taste, such as a bitter aftertaste. In
particular, a need exists in the art for a method of enhancing the
sweetness of consumables that are very sweet, i.e., that have a
sweetness intensity equivalent to from about 5% (w/v-%) to about
12% (w/v-%) sucrose.
SUMMARY OF THE INVENTION
[0010] The present invention is related to the use of rebaudioside
C, and stereoisomers thereof, for enhancing the sweet taste of
carbohydrate sweeteners, such as sucrose and fructose.
[0011] One aspect of the present invention is to provide a method
of enhancing a sweet taste of a carbohydrate sweetener. This method
comprises administering to a subject the carbohydrate sweetener and
an effective amount of rebaudioside C, or a stereoisomer thereof,
wherein the effective amount provides a sweet taste enhancing
effect without exhibiting any off-taste. Preferably, the
carbohydrate sweetener is sucrose, fructose, or glucose. In one
embodiment, the carbohydrate sweetener and rebaudioside C, or a
stereoisomer thereof, are administered in a consumable. The
consumable includes, but is not limited to, a food product, a
dietary supplement, a nutraceutical, a pharmaceutical composition,
a dental hygienic composition or a cosmetic product. In one
embodiment, rebaudioside C, or a stereoisomer thereof, is present
in the consumable at a concentration of from about 100 ppm to about
600 ppm (from about 105 .mu.M to about 630 .mu.M). In one
embodiment, rebaudioside C, or a stereoisomer thereof, is present
in the consumable at a concentration of from about 150 .mu.M to
about 600 .mu.M. In one embodiment, rebaudioside C, or a
stereoisomer thereof, is present in the consumable at a
concentration of from about 150 .mu.M to about 350 .mu.M. In one
embodiment, rebaudioside C, or a stereoisomer thereof, is present
in the consumable at a concentration of from about 350 .mu.M to
about 600 .mu.M. In one embodiment, rebaudioside C, or a
stereoisomer thereof, is present in the consumable at a
concentration of from about 250 .mu.M to about 350 .mu.M, and
preferably about 250 .mu.M or about 300 .mu.M. In one embodiment,
the carbohydrate sweetener is present in the consumable of the
present invention at a concentration of from about 20000 ppm to
about 100000 ppm. In one embodiment, the sweetness intensity of the
consumable is equivalent to about 5-12% (w/v-%) sucrose solution.
In one embodiment, the sweetness intensity of the consumable is
equivalent to about 5-7% (w/v-%) sucrose solution. In another
embodiment, the sweetness intensity of the consumable is equivalent
to about 8-12% (w/v-%) sucrose solution. In one embodiment, the
sweetness intensity of the consumable is equivalent to about 5%
(w/v-%), about 6% (w/v-%), about 7% (w/v-%), or about 8% (w/v-%)
sucrose solution. In one embodiment, the sweetness intensity of the
consumable is equivalent to about 9% (w/v-%), about 10% (w/v-%),
about 11% (w/v-%), or about 12% (w/v-%) sucrose solution.
[0012] One aspect of the present invention is to provide a
consumable, comprising a carbohydrate sweetener and rebaudioside C,
or a stereoisomer thereof, in an amount effective to enhance the
sweet taste of the carbohydrate sweetener without exhibiting an
off-taste. In one embodiment, rebaudioside C, or a stereoisomer
thereof, is present in the consumable at a concentration of from
about 100 ppm to about 600 ppm (from about 105 .mu.M to about 630
.mu.M). In one embodiment, the consumable of the present invention
contains from about 150 .mu.M to about 600 .mu.M rebaudioside C, or
a stereoisomer thereof. In one embodiment, the consumable of the
present invention contains from about 150 .mu.M to about 350 .mu.M,
from about 250 .mu.M to about 350 .mu.M, and preferably about 250
.mu.M or about 300 .mu.M, rebaudioside C, or a stereoisomer
thereof. In one embodiment, the consumable of the present invention
contains from about 350 .mu.M to about 600 .mu.M rebaudioside C, or
a stereoisomer thereof. In one embodiment, the carbohydrate
sweetener is present in the consumable of the present invention at
a concentration of from about 20000 ppm to about 100000 ppm. In one
embodiment, the consumable has a sweetness intensity equivalent to
about 5-12% (w/v-%) sucrose solution. In one embodiment, the
consumable has a sweetness intensity equivalent to about 5-7%
(w/v-%) sucrose solution. In another embodiment, the consumable has
a sweetness intensity equivalent to about 8-12% (w/v-%) sucrose
solution. In one embodiment, the sweetness intensity of the
consumable of the present invention is equivalent to about 5%
(w/v-%), about 6% (w/v-%), about 7% (w/v-%), about 8% (w/v-%),
about 9% (w/v-%), about 10% (w/v-%), about 11% (w/v-%), or about
12% (w/v-%) sucrose solution.
[0013] Another aspect of the present invention is to provide a
method of decreasing the amount of a carbohydrate sweetener in a
consumable, comprising adding rebaudioside C, or a stereoisomer
thereof, to the consumable and thereby reducing the amount of the
carbohydrate sweetener needed to exhibit a given level of
sweetness.
[0014] Another aspect of the present invention is to provide a
method of enhancing the sweetness of a consumable comprising a
carbohydrate sweetener, comprising adding rebaudioside C, or a
stereoisomer thereof, to the consumable in an amount effective to
enhance the sweetness of the consumable. In one embodiment, the
consumable has a sweetness intensity equivalent to about 5-12%
(w/v-%) sucrose solution. In one embodiment, the consumable has a
sweetness intensity equivalent to about 5% (w/v-%), about 6%
(w/v-%), about 7% (w/v-%), or about 8% (w/v-%) sucrose solution. In
one embodiment, the consumable has a sweetness intensity equivalent
to about 9% (w/v-%), about 10% (w/v-%), about 11% (w/v-%), or about
12% (w/v-%) sucrose solution.
[0015] In one embodiment, rebaudioside C, or a stereoisomer
thereof, is added to the consumable in an amount to obtain a
concentration of from about 100 ppm to about 600 ppm (from about
105 .mu.M to about 630 .mu.M). In one embodiment, rebaudioside C,
or a stereoisomer thereof, is added to the consumable in an amount
to obtain a concentration of from about 150 .mu.M to about 600
.mu.M.
[0016] In one aspect, the present invention provides a tabletop
sweetener composition, comprising (i) at least one carbohydrate
sweetener, (ii) rebaudioside C, or a stereoisomer thereof, and
(iii) optionally a bulking agent. Rebaudioside C, or a stereoisomer
thereof, is present in an amount effective to synergistically
enhance the sweetness of the carbohydrate sweetener.
[0017] In one aspect, the present invention provides a tabletop
sweetener composition consisting essentially of (i) at least one
carbohydrate sweetener, (ii) rebaudioside C, or a stereoisomer
thereof, and (iii) optionally a bulking agent, wherein rebaudioside
C, or a stereoisomer thereof, is present in an amount effective to
synergistically enhance the sweetness of the carbohydrate
sweetener.
[0018] In one aspect, the present invention provides a method of
making a tabletop sweetener composition, comprising including (i)
at least one carbohydrate sweetener, (ii) rebaudioside C, or a
stereoisomer thereof, and (iii) optionally a bulking agent. In one
embodiment, rebaudioside C, or a stereoisomer thereof, is included
in an amount effective to synergistically enhance the sweetness of
the carbohydrate sweetener. In one embodiment, rebaudioside C, or a
stereoisomer thereof, is included in an amount of from about 100
ppm to about 600 ppm.
[0019] In one aspect, the present invention provides a method of
making a consumable, comprising adding (i) at least one
carbohydrate sweetener, and (ii) rebaudioside C, or a stereoisomer
thereof, wherein rebaudioside C, or a stereoisomer thereof, is
added in an amount effective to synergistically enhance the
sweetness of the carbohydrate sweetener. In one embodiment, the
carbohydrate sweetener is sucrose. In one embodiment, rebaudioside
C, or a stereoisomer thereof, is included in an amount of from
about 100 ppm to about 600 ppm. In one embodiment, the consumable
is a food or beverage product. In one embodiment, the consumable is
a beverage product having an acid component, wherein said acid
component is citric acid.
[0020] Additional embodiments and advantages of the invention will
be set forth in part of the description that follows, and will flow
from the description, or may be learned by practice of the
invention. The embodiments and advantages of the invention will be
realized and attained by means of the elements and combinations
particularly pointed out in the appended claims.
[0021] It is to be understood that both the foregoing summary and
the following detailed description are exemplary and explanatory
only and are not restrictive of the invention, as claimed.
BRIEF DESCRIPTION OF THE DRAWINGS
[0022] FIG. 1 depicts graphically the results of Example 1
illustrating the sweetness enhancing effect of 300 .mu.M
rebaudioside C on 5% (w/v-%) sucrose solution.
[0023] FIG. 2 depicts graphically the results of Example 2
illustrating the sweetness enhancing effect of 300 .mu.M
rebaudioside C on 5% (w/v-%) fructose solution.
[0024] FIG. 3 depicts graphically the results of Example 4
illustrating the sweetness enhancing effect of 300 .mu.M
rebaudioside C on 8% (w/v-%) sucrose solution.
[0025] FIG. 4 depicts graphically the results of Example 5
illustrating the sweetness enhancing effect of 150 .mu.M
rebaudioside C on 8% (w/v-%) sucrose solution.
[0026] FIG. 5 depicts graphically the results of Example 6
illustrating the sweetness enhancing effect of 300 .mu.M
rebaudioside C in iced tea containing 10.39% (w/v-%) high fructose
corn syrup (HFCS).
[0027] FIG. 6 depicts graphically the results of Example 7
illustrating the sweetness enhancing effect of 300 .mu.M
rebaudioside C in iced tea containing 8% (w/v-%) sucrose.
[0028] FIG. 7 depicts graphically the results of Example 8
illustrating the taste profiles of 150, 300, and 600 .mu.M
rebaudioside C solution and 0.2 mg/ml rebaudioside A solution.
[0029] FIG. 8 provides the taste profiling references used in the
tastings.
[0030] FIG. 9 depicts graphically the results of Example 9
illustrating the sweetness enhancing effect of 285 ppm (300 .mu.M)
rebaudioside C on 7.14% (w/v-%) erythritol solution having a
sweetness intensity equivalent to 5% (w/v-%) sucrose solution.
[0031] FIG. 10 depicts graphically the results of Example 10
illustrating the sweetness enhancing effect of 190 ppm rebaudioside
C on a cola beverage containing 10.39% (w/v-%) high fructose corn
syrup 55 (HFCS55) and which is buffered with citric acid.
[0032] FIG. 11 depicts graphically the results of Example 10
illustrating the effect of 95 ppm, 190 ppm, and 285 ppm
rebaudioside C on the sweetness of an unsweetened cola
beverage.
[0033] FIG. 12 depicts graphically the results of Example 11
illustrating the sweetness enhancing effect of 190 ppm rebaudioside
C on lemon-lime soda containing 10.39% (w/v-%) high fructose corn
syrup 55 (HFCS55).
[0034] FIG. 13 depicts graphically the results of Example 11
illustrating the effect of 95 ppm, 190 ppm, and 285 ppm
rebaudioside C on the sweetness of unsweetened lemon-lime soda.
[0035] FIG. 14 depicts graphically the results of Example 12
illustrating the effect of 190 ppm rebaudioside C on a cola
beverage containing 10.39% (w/v-%) high fructose corn syrup 55
(HFCS55) and which is buffered with phosphoric acid.
[0036] FIG. 15 depicts graphically the results of Example 12
illustrating the effect of 310 ppm rebaudioside C on a cola
beverage containing 10.39% (w/v-%) high fructose corn syrup 55
(HFCS55) and which is buffered with phosphoric acid.
[0037] FIG. 16 depicts graphically the results of Example 13
illustrating the sweetness enhancing effect of 300 .mu.M
rebaudioside C on 8% (w/v-%) fructose solution.
DETAILED DESCRIPTION OF THE INVENTION
[0038] Rebaudioside C (hereinafter also "Reb C") has the following
chemical formula:
##STR00001##
wherein R and R.sub.1 are glucose and R.sub.2 is rhamnose. Reb C
can be prepared by methods known in the art, such as by isolating
from Stevia rebaudiana plant material as described in U.S. Pat. No.
4,361,697, which is fully incorporated by reference herein in its
entirety. Reb C can be used in a purified or isolated form in the
present invention. Preferably, Reb C to be used in all embodiments
of the present invention has less than 10%, preferably less than
5%, and more preferably less than 3% of impurities other than
water. Thus, the compositions of the present invention will include
Reb C but no more than 10%, or preferably no more than 5%, or more
preferably no more than 3% relative to Reb C concentration of other
compounds isolated from Stevia rebaudiana.
[0039] Reb C may contain one or more asymmetric centers and may
thus give rise to enantiomers, diastereomers, and other
stereoisomeric forms. The present invention is meant to encompass
the uses of all such possible forms, as well as their racemic and
resolved forms and mixtures thereof. The individual enantiomers may
be separated according to methods known to those of ordinary skill
in the art in view of the present disclosure. All tautomers are
intended to be encompassed by the present invention as well.
[0040] As used herein, the term "stereoisomers" is a general term
for all isomers of individual molecules that differ only in the
orientation of their atoms in space. It includes enantiomers and
isomers of compounds with more than one chiral center that are not
mirror images of one another (diastereomers).
[0041] The term "chiral center" refers to a carbon atom to which
four different groups are attached.
[0042] The terms "enantiomer" and "enantiomeric" refer to a
molecule that cannot be superimposed on its mirror image and hence
is optically active wherein the enantiomer rotates the plane of
polarized light in one direction and its mirror image compound
rotates the plane of polarized light in the opposite direction.
[0043] The term "racemic" refers to a mixture of equal parts of
enantiomers and which mixture is optically inactive.
[0044] The term "resolution" refers to the separation or
concentration or depletion of one of the two enantiomeric forms of
a molecule.
[0045] The terms "a" and "an" refer to one or more.
[0046] As used herein, the term "sweetness intensity" refers to the
relative strength of sweet sensation as observed or experienced by
an individual, e.g., a human, or a degree or amount of sweetness
detected by a taster, for example on the scale from 0 (none) to 8
(very strong) (see Example 1) used in sensory evaluations according
to the procedure described in American Society for Testing
Materials, Special Technical Publication-434: "Manual on Sensory
Testing Methods," ASTM International, West Conshohocken, Pa.
(1996).
[0047] As used herein, the phrase "sweet taste enhancing effect"
means that the effect of Reb C is such that the sensory perception
of the sweet flavor is potentiated in a more than additive manner,
i.e., synergistically.
[0048] As used herein, the phrase "synergistically enhance the
sweetness" means that the effect of Reb C with a carbohydrate
sweetener is such that the sensory perception of the sweet flavor
is potentiated in a more than additive manner.
[0049] As used herein, the term "off-taste" refers to an amount or
degree of taste that is not characteristically or usually found in
a consumable. For example, an off-taste is an undesirable taste of
a sweetened consumable to the consumers, such as, a bitter taste, a
licorice-like taste, a metallic taste, an aversive taste, a nasty
taste, an astringent taste, a delayed sweetness onset, and a
lingering sweet aftertaste, and the like.
[0050] As used herein, the phrase "carbohydrate sweetener" includes
caloric sweeteners, such as, sucrose, fructose, glucose, high
fructose corn syrup (containing fructose and glucose), xylose,
arabinose, rhamnose, and sugar alcohols, such as erythritol,
xylitol, mannitol, sorbitol, and inositol.
[0051] As used herein, the phrase "the detection threshold for its
intrinsic sweetness" refers to the concentration of Reb C, or a
stereoisomer thereof, at which the sweetness of Reb C, or a
stereoisomer thereof, is perceptible to an individual, e.g., a
human.
[0052] As used herein in connection with a measured quantity,
"about" refers to the normal variations in that measured quantity,
as expected by the skilled artisan making the measurement and
exercising a level of care commensurate with the objective of
measurement and the precision of the measuring equipment.
[0053] The term "w/v-%" as used herein means the weight of a
component (in grams) for every 100 ml of the liquid composition of
the present invention.
[0054] The term "w/w-%" as used herein means the weight of a
component (in grams) for every gram of the composition of the
present invention.
[0055] The term "ppm" as used herein means part per million by
weight or volume, for example, the weight of the component (in
milligrams) per liter of solution, i.e., .mu.g/ml.
[0056] As used herein, the phrase "anti-caking agent" and "flow
agent" refer to any composition which prevents; reduces, inhibits,
or suppresses at least one sweetener molecule from attaching,
binding or contacting to another sweetener molecule. Alternatively,
anti-caking agent may refer to any composition which assists in
content uniformity and uniform dissolution.
[0057] As used herein, the term "flavor" means any food-grade
material that may be added to the compositions of the present
invention to provide a desired flavor to a foodstuff.
[0058] As used herein, unless otherwise indicated, the term
"detectable amount" is the amount of the aroma component required
to produce a scent detectable in the foodstuff.
[0059] As used herein, the term "aroma" means any food-grade
volatile substance that may be employed to produce a desired scent,
for example, when mixed with a foodstuff.
[0060] As used herein, the term "binder" refers to any food-grade
material that is suitable for facilitating the pressing and
formation of tablets.
[0061] Reb C can be used in consumables, e.g., in pharmaceuticals,
dietary supplements, nutraceuticals, dental hygienic compositions,
or other products as a sweetness enhancer, which retain a desired
sweetness but contain lower amounts of a carbohydrate sweetener,
such as sucrose, glucose and fructose. In one embodiment, the
present invention provides a consumable, comprising an effective
amount of Reb C and a carbohydrate sweetener in a reduced amount in
order to achieve the same level of sweetness when the carbohydrate
sweetener is used alone in the traditional amount. By way of brief
example, a common carbonated cola beverage may contain about 20 to
30 grams of sugar (e.g., fructose) and about 100 calories per 8
ounce serving. The present invention enables one to prepare a
similar cola beverage with substantially reduced sugar and caloric
content with the same level of sweetness. Reb C enhances the sweet
taste produced by the reduced sugar content, thereby creating an
enhanced sweet taste based on the level of the sugar, without
exhibiting any off-taste.
[0062] Suitable carbohydrate sweeteners of the present invention
include, but are not limited to, sucrose, fructose, glucose, high
fructose corn syrup (containing fructose and glucose), xylose,
arabinose, rhamnose, and sugar alcohols, such as erythritol,
xylitol, mannitol, sorbitol, or inositol. In one embodiment of the
present invention, the carbohydrate sweetener is sucrose, fructose,
glucose, high fructose corn syrup, xylose, arabinose or rhamnose,
preferably sucrose, fructose, or glucose. In one aspect of this
embodiment, the carbohydrate sweetener is sucrose. In another
aspect of this embodiment, the carbohydrate sweetener is glucose.
In another aspect of this embodiment, the carbohydrate sweetener is
fructose. In another embodiment, the carbohydrate sweetener is a
sugar alcohol.
[0063] Sucrose, also known as table sugar or saccharose, is a
disaccharide of glucose and fructose. Its systematic name is
.alpha.-D-glucopyranosyl-(1->2)-.beta.-D-fructofuranose.
Fructose and glucose are monosaccharide sugars.
[0064] In the present invention, Reb C is used in an amount
effective to enhance the sweetness of a carbohydrate sweetener
without exhibiting any off-taste. Any amount of Reb C, or a
stereoisomer thereof, that provides the desired degree of sweetness
enhancement can be used. In one embodiment, the concentration at
which Reb C used in the present invention is at, slightly above, or
below the detection threshold for its intrinsic sweetness. In one
embodiment, Reb C used at a concentration of from about 100 ppm to
about 600 ppm (from about 105 .mu.M to about 630 .mu.M). In one
embodiment, Reb C is used at a concentration of from about 200 ppm
to about 500 ppm. In one embodiment, Reb C is used at a
concentration of from about 250 ppm to about 450 ppm. In one
embodiment, Reb C is used at a concentration of from about 250 ppm
to about 400 ppm. In one embodiment, Reb C is used at a
concentration of about 300 ppm. In one embodiment, Reb C is used at
a concentration of about 285 ppm. In one embodiment, Reb C is
present in the consumable of the present invention at a
concentration of from about 150 .mu.M to about 600 .mu.M. In one
embodiment, Reb C is present in the consumable of the present
invention at a concentration of from about 150 .mu.M to about 350
.mu.M. In one embodiment, Reb C is present in the consumable of the
present invention at a concentration of from about 250 .mu.M to
about 350 .mu.M. In one embodiment, Reb C is present in the
consumable of the present invention at a concentration of from
about 350 .mu.M to about 600 .mu.M. In one embodiment, Reb C is
present in the consumable of the present invention at a
concentration of about 150 .mu.M, about 160 .mu.M, about 170 .mu.M,
about 180 .mu.M, about 190 .mu.M, about 200 .mu.M about 210 .mu.M,
about 220 .mu.M, about 230 .mu.M, about 240 .mu.M, about 250 .mu.M,
about 260 .mu.M, about 270 .mu.M, about 280 .mu.M, about 290 .mu.M,
about 300 .mu.M, about 310 .mu.M, about 320 .mu.M, about 330 .mu.M,
about 340 .mu.M, or about 350 .mu.M. In one embodiment, Reb C is
present in the consumable of the present invention at a
concentration of about 360 .mu.M, about 370 .mu.M, about 380 .mu.M,
about 390 .mu.M, about 400 .mu.M, about 410 .mu.M, about 420 .mu.M,
about 430 .mu.M, about 440 .mu.M, about 450 .mu.M, about 460 .mu.M,
about 470 .mu.M, about 480 .mu.M, about 490 .mu.M, about 500 .mu.M,
about 510 .mu.M, about 520 .mu.M, about 530 .mu.M, about 540 .mu.M,
about 550 .mu.M, about 560 .mu.M, about 570 .mu.M, about 580 .mu.M,
about 590 .mu.M, or about 600 .mu.M. Useful concentrations of Reb C
in the consumable of the present invention are about 250 .mu.M or
about 300 .mu.M, and specifically 300 .mu.M. In one embodiment, the
ratio of Reb C to sucrose is approximately from 1:150 to 1:200 in a
solid consumable. In one embodiment, the consumable of the present
invention contains about 0.1 to 0.5 g, preferably about 0.3 g, of
Reb C, or a stereoisomer thereof, for every 50 to 100 g of the
carbohydrate sweetener.
[0065] In one embodiment of the present invention, the carbohydrate
sweetener is present in the consumable of the present invention at
a concentration of from about 20000 ppm to about 100000 ppm. In one
embodiment, the carbohydrate sweetener is present at a
concentration of from about 30000 ppm to about 80000 ppm. In one
embodiment, the carbohydrate sweetener is present at a
concentration of about 50000 ppm. In one embodiment of the present
invention, the carbohydrate sweetener is sucrose.
[0066] It has been found, that Reb C acts synergistically with
carbohydrate sweeteners, such as sucrose and fructose, potentiating
sweetness intensity even at high concentrations of the carbohydrate
sweetener. As shown in Examples 1 and 2, Reb C acts synergistically
with sucrose and fructose, enhancing the sweetness intensity of 5%
(w/v-%) sucrose and 5% (w/v-%) fructose solutions at Reb C
concentration of 300 .mu.M, i.e., at a concentration of Reb C,
where Reb C itself does not significantly contribute to the overall
sweet taste of the mixture. Further, the results of Examples 4 and
5 show the sweetness intensity of 8% (w/v-%) sucrose solution is
significantly enhanced at Reb C concentrations of 300 .mu.M and 150
.mu.M, respectively. Example 6 shows that Reb C acts
synergistically with high fructose corn syrup (HFCS) enhancing the
sweetness intensity of an iced tea containing 10.39% (w/v-%) HFCS
(equivalent to sweetness intensity of an 8% (w/v-%) sucrose
solution) at Reb C concentration of 300 .mu.M. The results of
Example 7 show that the sweetness intensity of an iced tea
containing 8% (w/v-%) sucrose is significantly enhanced at Reb C
concentration of 300 .mu.M. The results of Example 9 show that Reb
C acts synergistically with erythritol enhancing the sweetness
intensity of a 7.14% (w/v-%) erythritol solution having a sweetness
intensity equivalent to a 5% (w/v-%) sucrose solution at Reb C
concentration of 285 ppm (300 .mu.M). Examples 10 and 11 show that
the sweetness intensity of a cola beverage and lemon-lime soda,
respectively, containing 10.39% HFCS and citric acid as an
acidulant is synergistically enhanced at Reb C concentration of 190
ppm.
[0067] It has further been found that the acidulant or the acid
component (e.g., citric acid and phosphoric acid) present in
beverages containing a carbohydrate sweetener, such as cola
beverages, have an effect on the sweetness enhancement by Reb C.
The results of Example 12 show that Reb C enhances the sweetness
intensity of a cola beverage containing phosphoric acid as an
acidulant, but a higher concentration of Reb C is required than in
beverages having citric acid as an acidulant (see Example 10).
[0068] Therefore, Reb C is especially useful for enhancing the
sweetness of a consumable having a sweetness intensity equivalent
to about 5-12% (w/v-%) sucrose solution. In this aspect of the
invention, the consumable is preferably a sweet juice or a soft
drink having a sweetness intensity equivalent to about 5-12%
(w/v-%) sucrose solution. Reb C can be added to this consumable
having a sweetness intensity equivalent to about 5-12% (w/v-%)
sucrose solution by admixing it with the consumable or admixing it
with a component of the consumable. In one embodiment, Reb C is
added to a consumable having a sweetness intensity equivalent to
about 5% (w/v-%), about 6% (w/v-%), about 7% (w/v-%), or about 8%
(w/v-%) sucrose solution to enhance the sweetness of the
consumable. In one embodiment, Reb C is added to a consumable
having a sweetness intensity equivalent to about 9% (w/v-%), about
10% (w/v-%), about 11% (w/v-%), or about 12% (w/v-%) sucrose
solution to enhance the sweetness of the consumable. In one
embodiment, the sweetness intensity of the consumable of the
present invention containing Reb C is equivalent to about 5-7%
(w/v-%) sucrose solution. In another embodiment, the sweetness
intensity of the consumable of the present invention containing Reb
C is equivalent to about 8-12% (w/v-%) sucrose solution. In one
embodiment, the sweetness intensity of the consumable of the
present invention containing Reb C is equivalent to about 5%
(w/v-%), about 6% (w/v-%), about 7% (w/v-%), about 8% (w/v-%),
about 9% (w/v-%), about 10% (w/v-%), about 11% (w/v-%), or about
12% (w/v-%) sucrose solution.
[0069] Consumables include all food products, dietary supplements,
nutraceuticals, pharmaceutical compositions, dental hygienic
compositions, and cosmetic products. Also, one or more sweeteners
other than carbohydrate sweeteners can be present in the
consumables of the present invention. The carbohydrate sweetener
can be present in the consumable inherently (e.g., in food products
containing fruits) or the carbohydrate sweetener is added into the
consumable.
[0070] The phrase "food product" as used herein includes, but is
not limited to, fruits, vegetables, juices, meat products such as
ham, bacon and sausage; egg products, fruit concentrates, gelatins
and gelatin-like products such as jams, jellies, preserves, and the
like; milk products such as ice cream, sour cream, yoghurt, and
sherbet; icings, syrups including molasses; corn, wheat, rye,
soybean, oat, rice and barley products, cereal products, nut meats
and nut products, cakes, cookies, confectionaries such as candies,
gums, fruit flavored drops, and chocolates, chewing gum, mints,
creams, icing, ice cream, pies and breads, beverages such as
coffee, tea, carbonated soft drinks, such as COKE.RTM. and
PEPSI.RTM., non-carbonated soft drinks, juices and other fruit
drinks, sports drinks such as GATORADE.RTM., coffee, teas, iced
teas, cola, alcoholic beverages, such as beers, wines and liquors,
and KOOL-AID..RTM. Preferably, the food products in which the
sweetness of the carbohydrate sweetener is enhanced with Reb C
contains a decreased level of the carbohydrate sweetener. For
example, an improved carbonated soft drink can be produced with the
same sweetness as the known carbonated soft drink but with a lower
sugar content by adding Reb C, or a stereoisomer thereof.
[0071] Food products also include condiments such as herbs, spices
and seasonings, flavor enhancers, such as monosodium glutamate. A
food product also includes prepared packaged products, such as
dietetic sweeteners, liquid sweeteners, granulated flavor mixes
which upon reconstitution with water provide non-carbonated drinks,
instant pudding mixes, instant coffee and tea, coffee whiteners,
malted milk mixes, pet foods, livestock feed, tobacco, and
materials for baking applications, such as powdered baking mixes
for the preparation of breads, cookies, cakes, pancakes, donuts and
the like. Food products also include diet or low-calorie food and
beverages containing little or no sucrose. Especially preferred
food products are carbonated beverages containing Reb C. Other
examples of food products envisioned in accordance with the present
invention are described below and throughout the specification.
[0072] In another embodiment, the food product is selected from the
group consisting of fruits, vegetables, juices, meat products such
as ham, bacon and sausage; egg products, fruit concentrates,
gelatins and gelatin-like products such as jams, jellies,
preserves, and the like; milk products such as ice cream, sour
cream, yoghurt, and sherbet; icings, syrups including molasses;
corn, wheat, rye, soybean, oat, rice and barley products, cereal
products, nut meats and nut products, cakes, cookies,
confectionaries such as candies, gums, fruit flavored drops, and
chocolates, creams, icing, ice cream, pies and breads.
[0073] In one embodiment, the invention is directed to a method of
decreasing the amount of a carbohydrate sweetener in a consumable,
such as a food product or a pharmaceutical composition, to exhibit
a given level of sweetness, wherein the method comprises reducing
the amount of the carbohydrate sweetener and adding Reb C in an
amount effective to maintain the given level of sweetness of the
consumable.
[0074] In one embodiment, the food product is a beverage or a drink
comprising a carbohydrate sweetener and Reb C, or a stereoisomer
thereof. Examples of suitable beverages in which having a sweet
taste is desired include, but are not limited to coffee, teas, such
as black tea, green tea, fermented tea, semi-fermented tea,
carbonated soft drinks, such as COKE.RTM. and PEPSI.RTM.,
non-carbonated soft drinks, lemonade, juices and other fruit
drinks, sports drinks, such as GATORADE.RTM., iced teas, cola,
alcoholic beverages, such as beers, wines and liquors, and
KOOL-AID..RTM. In one embodiment, Reb C is present at a
concentration of from about 100 ppm to about 600 ppm (from about
105 .mu.M to about 630 .mu.M). In one embodiment, Reb C is present
at a concentration of from about 200 ppm to about 500 ppm. In one
embodiment, Reb C is present at a concentration of from about 250
ppm to about 450 ppm. In one embodiment, Reb C is present at a
concentration of from about 250 ppm to about 400 ppm. In one
embodiment, Reb C is present at a concentration of about 300 ppm.
In one embodiment, Reb C is present at a concentration of about 285
ppm. In one embodiment, Reb C is present at a concentration of from
about 150 .mu.M to about 600 .mu.M. In certain embodiments, Reb C
is present at a concentration of from about 150 .mu.M to about 350
.mu.M. In one embodiment, Reb C is present at a concentration of
from about 250 .mu.M to about 350 .mu.M. In one embodiment, Reb C
is present at a concentration of from about 350 .mu.M to about 600
.mu.M. In one embodiment, Reb C is present in the beverage or drink
at a concentration of about 150 .mu.M, about 160 .mu.M, about 170
.mu.M, about 180 .mu.M, about 190 .mu.M, about 200 .mu.M, about 210
.mu.M, about 220 .mu.M, about 230 .mu.M, about 240 .mu.M, about 250
.mu.M, about 260 .mu.M, about 270 .mu.M, about 280 .mu.M, about 290
.mu.M, about 300 .mu.M, about 310 .mu.M, about 320 .mu.M, about 330
.mu.M, about 340 .mu.M, or about 350 .mu.M. In one embodiment, Reb
C is present in the consumable of the present invention at a
concentration of about 360 .mu.M, about 370 .mu.M, about 380 .mu.M,
about 390 .mu.M, about 400 .mu.M, about 410 .mu.M, about 420 .mu.M,
about 430 .mu.M, about 440 .mu.M, about 450 .mu.M, about 460 .mu.M,
about 470 .mu.M, about 480 .mu.M, about 490 .mu.M, about 500 .mu.M,
about 510 .mu.M, about 520 .mu.M, about 530 .mu.M, about 540 .mu.M,
about 550 .mu.M, about 560 .mu.M, about 570 .mu.M, about 580 .mu.M,
about 590 .mu.M, or about 600 .mu.M. Useful concentrations of Reb C
in the beverage or drink of the present invention is about 250
.mu.M or about 300 .mu.M, and specifically 300 .mu.M. In one
embodiment, the beverage or drink comprises one carbohydrate
sweetener. In another embodiment, it comprises more than one
carbohydrate sweetener. In certain embodiments, the beverage or
drink comprises sucrose and corn syrup, or it comprises sucrose and
aspartame as sweeteners.
[0075] One embodiment of the invention is directed to a method of
enhancing the sweet taste of a cola beverage, such as COKE.RTM. or
PEPSI.RTM., comprising administering to a subject a cola drink,
comprising a carbohydrate sweetener and Reb C in an amount to
enhance the sweet taste of the carbohydrate sweetener without
exhibiting any off-taste. In a preferred embodiment, the cola
beverage contains a reduced amount of sugar but maintains
substantially the original level of sweet taste.
[0076] Cola beverages are prepared by mixing cola concentrate with
carbonated water. Typically about 50 mL of cola concentrate is
added per 250 mL of carbonated water. Cola concentrate can be
prepared by mixing cola flavor, caramel color, and optionally
caffeine with water, one or more carbohydrate sweeteners, Reb C,
and one or more acid components, such as phosphoric acid or citric
acid.
[0077] A cola flavor refers to either a natural or artificial
flavor. Such cola flavors are commercially available. Commercial
cola flavors are available, for example, from International Flavor
and Fragrances, Dayton, N.J.; Artificial-#13573011 and Natural
#K3559549. Commercial cola flavors are also available from
Tastemaker, Cincinnati, Ohio, and Givaudan Roure, Clifton, N.J.
[0078] The acid component (acidulant) refers to an ingredient that
contributes sourness to the beverage and is added to balance the
flavor profile. Acids include malic acid, citric acid, phosphoric
acid or combinations thereof.
[0079] For example, the cola concentrate can prepared by mixing
phosphoric acid (75% Rhone-Poulenc), citric acid (anhydrous, ADM,
Decatur, Ill.), caffeine (Mallinckrodt, Paris, Ky.), caramel Color
(DS400, Sethness, Chicago, Ill.), cola Flavor (SN018976,
International Flavors and Fragrances, Dayton, N.J.), sucrose, Reb
C, and water. The concentrate is blended until all ingredients are
dissolved (30-40 minutes) using a magnetic stirring plate. Fifty
milliliters of the concentrate are added to 250 mL of carbonated
water to complete the preparation of the cola beverage. Fifty
milliliters of cola concentrate typically contains from 0.01 to 5
mL of phosphoric acid, preferably about 0.01-1 mL, 0.1 to 100 g of
sucrose, preferably about 1-10 g, about 0.1 to 0.5 g of Reb C,
preferably about 0.3 g of Reb C, for every 50 to 100 g of sucrose,
about 0.001 g to 0.1 g of citric acid, preferably about 0.005-0.1
g, 0.001 to 1 g of caffeine, preferably about 0.01 to 0.1 g of
caffeine, 0.01 to 5 g of caramel flavor, preferably about 0.05 to 1
g, 0.001 to about 10 mL of cola flavor, preferably about 0.01 to
about 2 mL.
[0080] In certain embodiments, the improved food product, such as
the cola beverage, e.g., COKE.RTM. or PEPSI.RTM., contains a
reduced amount of sugar compared to the prior art cola beverage.
The method can be performed such that the amount of sugar required
to maintain the desired sweetness of the cola beverage is reduced
by at least about 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, or
95%, or from about 60% to about 99%, or alternatively from about
20% to about 50%. Thus, in a more specific embodiment, the cola
beverage comprising a carbohydrate sweetener and Reb C, contains
Reb C, or a stereoisomer thereof, in an amount sufficient to reduce
the amount of sugar required to maintain the desired sweetness of
the beverage by 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, or
95%, or from about 60% to about 99%, or alternatively from about
30% to about 70%. Of course, in other embodiments, the amount of
sugar required may be decreased to differing extents.
[0081] Rebaudioside C, or a stereoisomer thereof, can be added into
the consumable, containing at least one carbohydrate sweetener, in
need of sweetness enhancement as such or in a composition
comprising rebaudioside C, or a stereoisomer thereof, and a bulking
agent. In one embodiment, rebaudioside C, or a stereoisomer is
present in this composition in an amount of from about 100 ppm to
about 600 ppm.
[0082] In one embodiment, the food product of the present invention
comprises a tabletop sweetener composition, comprising (i) at least
one carbohydrate sweetener, (ii) rebaudioside C, or a stereoisomer
thereof, and (iii) optionally a bulking agent. Rebaudioside C, or a
stereoisomer thereof, is present in an amount effective to
synergistically enhance the sweetness of the carbohydrate
sweetener. In one embodiment, rebaudioside C, or a stereoisomer
thereof, is present in an amount of from about 100 ppm to about 600
ppm.
[0083] In one embodiment, the food product of the present invention
comprises a tabletop sweetener composition, consisting essentially
of (i) at least one carbohydrate sweetener, (ii) rebaudioside C, or
a stereoisomer thereof, and (iii) optionally a bulking agent.
Rebaudioside C, or a stereoisomer thereof, is present in an amount
effective to synergistically enhance the sweetness of the
carbohydrate sweetener. Rebaudioside C, or a stereoisomer thereof,
is present in an amount of from about 100 ppm to about 600 ppm.
[0084] In one embodiment, one serving size of the tabletop
sweetener of the present invention provides a sweetness intensity
equivalent to a 5-12% (w/v-%) sucrose solution. In one embodiment,
one serving size of the tabletop sweetener of the present invention
provides a sweetness intensity equivalent to an 8-12% (w/v-%)
sucrose solution.
[0085] In one embodiment, the tabletop sweetener of the present
invention does not comprise a bulking agent. In one embodiment, the
tabletop sweetener of the present invention comprises a bulking
agent. Suitable bulking agents include maltodextrin, polydextrose,
fructooligosaccharides, cellulose and cellulose derivatives,
isomalt, maltose, tagatose, lactose, inulin, glycerol, propylene
glycol, polyols, xylose, ribulose, mannose, and the like. The
amount of bulking agent used is typically the smallest amount that
provides for accurate delivery. Especially suitable bulking agents
include dextrose and maltodextrin.
[0086] In one embodiment, the tabletop sweetener composition of the
present invention comprises an anti-caking agent or a flow agent.
Suitable anti-caking agents include cream of tartar, calcium
cilicate, silicon dioxide, microcrystalline cellulose
(AVICEL.RTM.), and tricalcium phosphate. In one embodiment, the
anti-caking agents are present in the tabletop sweetener
composition in an amount from about 0.001% to about 3% by weight of
the tabletop sweetener composition.
[0087] In one embodiment, the tabletop sweetener composition of the
present invention comprises a flavor or aroma. Suitable flavors
include, for example, cream, hazelnut, vanilla, chocolate,
cinnamon, pecan, lemon, lime, raspberry, peach, mango, vanillin,
butter, butterscotch, tea, orange, tangerine, caramel, strawberry,
watermelon, bubblegum, cantaloupe, guava, kiwi, papaya, coconut,
mint, spearmint, and combinations thereof. Suitable aromas include,
for example, essential oils (citrus oil), expressed oils (orange
oil), distilled oils (rose oil), extracts (fruits), anethole
(licorice, anise seed, ouzo, fennel), anisole (anise seed),
benzaldehyde (marzipan, almond), benzyl alcohol (marzipan, almond),
camphor (cinnamomum camphora), cinnamaldehyde (cinnamon), citral
(citronella oil, lemon oil), d-limonene (orange), ethyl butanoate
(pineapple), eugenol (clove oil), furaneol (strawberry), furfural
(caramel), linalool (coriander, rose wood), menthol (peppermint),
methyl butanoate (apple, pineapple), methyl salicylate (oil of
wintergreen), neral (orange flowers), nerolin (orange flowers),
pentyl butanoate (pear, apricot), pentyl pentanoate (apple,
pineapple), sotolon (maple syrup, curry, fennugreek), strawberry
ketone (strawberry), substituted pyrazines, e.g.,
2-ethoxy-3-isopropylpyrazine; 2-methoxy-3-sec-butylpyrazine; and
2-methoxy-3-methylpyrazine (toasted seeds of fenugreek, cumin, and
coriander), thujone (juniper, common sage, Nootka cypress, and
wormwood), thymol (camphor-like), trimethylamine (fish), vanillin
(vanilla), and combinations thereof Preferred aroma components
according to the present invention include, essential oils (citrus
oil), expressed oils (orange oil), distilled oils (rose oil),
extracts (fruits), benzaldehyde, d-limonene, furfural, menthol,
methyl butanoate, pentyl butanoate, salts, and combinations thereof
The aroma may be present in any amount in the composition.
Preferably, the aroma component is present in an amount from about
2- to about 10-times the detectable amount. More preferably, the
aroma component is present in an amount from about 2- to about
5-times the detectable amount.
[0088] In one embodiment, the tabletop sweetener composition of the
present invention comprises a binder. Suitable binders include any
conventional binders as long as the binder does not substantially
interfere with the self-mixing or the organoleptic properties of
the foodstuff, such as, for example, microcrystalline cellulose,
gum traganth, gelatin, leucine, lactose, and combinations thereof.
The binder may be present in an amount of from about 10% to about
15% by weight of the total composition.
[0089] Tabletop sweetener compositions of the present invention can
be packaged in numerous different forms, such as, for example,
powder form, granular form, sachets, packets, tablets, pellets,
cubes, solids, liquids, dissolvable sweetening strips, and
sprays.
[0090] In one embodiment, a tabletop sweetener comprises a single
serving (portion control) packet comprising a dry-blend of a
sweetener composition formulation. Dry-blend formulations generally
comprise powder or granules. The tabletop sweetener packet may be
of any size, for example about 2.5 by 1.5 inches and hold
approximately 1 gram of a sweetener composition of the present
invention having a sweetness equivalent to 2 teaspoons of
granulated sugar (about 8 g). In one embodiment, a dry-blend
tabletop sweetener formulation comprises Reb C, or a stereoisomer
thereof, in an amount of from about 1% (w/w-%) to about 10% (w/w-%)
of the tabletop sweetener composition.
[0091] Solid tabletop sweetener fauns include cubes and tablets.
For example, conventional cubes are equivalent in size of a
standard cube of granulated sugar, which is approximately
2.2.times.2.2.times.2.2 cm.sup.3 and weigh approximately 8 grams.
In one embodiment, a solid tabletop sweetener is in the form of a
tablet or any other form known to those skilled in the art.
[0092] In one embodiment, the tabletop sweetener composition of the
present invention is in the form of a liquid. In this aspect of the
invention, Reb C, or a stereoisomer thereof, and at least one
carbohydrate are combined with a liquid carrier. Suitable
non-limiting examples of carriers for liquid tabletop sweeteners
include water, alcohol, polyol, glycerin base or citric acid base
dissolved in water, and mixtures thereof.
[0093] The sweetness equivalent of a tabletop sweetener composition
for any of the forms described herein or known in the art can be
varied to obtain a desired sweetness profile. For example, a
tabletop sweetener composition can comprise a sweetness comparable
to that of an equivalent amount of standard sugar. In another
embodiment, the tabletop sweetener composition can comprise a
sweetness up to 100 times that of an equivalent amount of sugar. In
another embodiment, the tabletop sweetener composition can comprise
a sweetness of up to 90 times, 80 times, 70 times, 60 times, 50
times, 40 times, 30 times, 20 times, 9 times, 8 times, 7 times, 6
times, 5 times, 4 times, 3 times, and 2 times that of an equivalent
amount of sugar.
[0094] In one embodiment, the tabletop sweetener composition can
also be formulated for targeted uses such as, for example, in
beverage, food, pharmaceutical, nutraceutical, cosmetics, and in
any other products that may be sweetened. For example, a tabletop
sweetener composition for baking can be formulated having
additional protecting agents, such as encapsulants. Other forms
will be readily apparent to those skilled in the tabletop sweetener
art.
[0095] Commonly used methods for making powder or granulated
sweetener formulations for packets include fluid bed agglomeration
process. Other methods for making tabletop sweetener compositions
are well known to those of ordinary skill in the art.
[0096] In one embodiment, the present invention provides a method
of making a tabletop sweetener composition, comprising including
(i) at least one carbohydrate sweetener, (ii) rebaudioside C, or a
stereoisomer thereof, and (iii) optionally a bulking agent.
Rebaudioside C, or a stereoisomer thereof, is present in an amount
effective to synergistically enhance the sweetness of the
carbohydrate sweetener. In one embodiment, when said rebaudioside
C, or a stereoisomer thereof, is included in an amount of from
about 100 ppm to about 600 ppm.
[0097] Food products of the present invention also include animal
food products, comprising a carbohydrate sweetener and Reb C, or a
stereoisomer thereof, in an amount sufficient to enhance the sweet
taste of the carbohydrate sweetener without exhibiting any
off-taste. Animal food products are well known in the art, see,
e.g., U.S. Pat. No. 6,403,142, and include dog food, cat food,
rabbit food, and the like. The animal food product also include
food products useful for feeding livestock, such as cattle, bison,
pigs, chicken, and the like. In another embodiment, the animal food
product of the present invention is a solid hypoallergenic pet
food, comprising a component that contains protein or protein
fragments wherein all of said component is partially hydrolyzed and
further comprises Reb C, or a stereoisomer thereof. In certain
embodiments, Reb C is present in the animal food product in an
amount as described above for food products.
[0098] In one embodiment, the consumable is a pharmaceutical
composition comprising a carbohydrate sweetener and Reb C, or a
stereoisomer thereof. Preferred compositions are pharmaceutical
compositions comprising Reb C, or a stereoisomer thereof, and one
or more pharmaceutically acceptable excipients. These
pharmaceutical compositions may be used to formulate pharmaceutical
drugs containing one or more active agents that exert a biological
effect other than sweetness enhancement. The pharmaceutical
composition preferably further comprises one or more active agents
that exert, a biological effect. Such active agents include
pharmaceutical and biological agents that have an activity other
than taste enhancement. Such active agents are well known in the
art. See, e.g., The Physician's Desk Reference. Such compositions
can be prepared according to procedures known in the art, for
example, as described in Remington's Pharmaceutical Sciences, Mack
Publishing Co., Easton, Pa., USA. In one embodiment, such an active
agent includes bronchodilators, anorexiants, antihistamines,
nutritional supplements, laxatives, analgesics, anesthetics,
antacids, H.sub.2-receptor antagonists, anticholinergics,
antidiarrheals, demulcents, antitussives, antinauseants,
antimicrobials, antibacterials, antifungals, antivirals,
expectorants, anti-inflammatory agents, antipyretics, and mixtures
thereof. In one embodiment, the active agent is selected from the
group consisting of antipyretics and analgesics, e.g., ibuprofen,
acetaminophen, or aspirin; laxatives, e.g., phenolphthalein dioctyl
sodium sulfosuccinate; appetite depressants, e.g., amphetamines,
phenylpropanolamine, phenylpropanolamine hydrochloride, or
caffeine; antacidics, e.g., calcium carbonate; antiasthmatics,
e.g., theophylline; antidiuretics, e.g., diphenoxylate
hydrochloride; agents active against flatulence, e.g., simethecon;
migraine agents, e.g., ergotaminetartrate; psychopharmacological
agents, e.g., haloperidol; spasmolytics or sedatives, e.g.,
phenobarbitol; antihyperkinetics, e.g., methyldopa or
methylphenidate; tranquilizers, e.g., benzodiazepines,
hydroxinmeprobramates or phenothiazines; antihistaminics, e.g.,
astemizol, chloropheniramine maleate, pyridamine maleate, doxlamine
succinate, bromopheniramine maleate, phenyltoloxamine citrate,
chlorocyclizine hydrochloride, pheniramine maleate, and
phenindamine tartrate; decongestants, e.g., phenylpropanolamine
hydrochloride, phenylephrine hydrochloride, pseudoephedrine
hydrochloride, pseudoephedrine sulfate, phenylpropanolamine
bitartrate, and ephedrine; beta-receptor blockers, e.g.,
propanolol; agents for alcohol withdrawal, e.g., disulfiram;
antitussives, e.g., benzocaine, dextromethorphan, dextromethorphan
hydrobromide, noscapine, carbetapentane citrate, and chlophedianol
hydrochloride; fluorine supplements, e.g., sodium fluoride; local
antibiotics, e.g., tetracycline or cleocine; corticosteroid
supplements, e.g., prednisone or prednisolone; agents against
goiter formation, e.g., colchicine or allopurinol; antiepileptics,
e.g., phenytoine sodium; agents against dehydration, e.g.,
electrolyte supplements; antiseptics, e.g., cetylpyridinium
chloride; NSAIDs, e.g., acetaminophen, ibuprofen, naproxen, or
salts thereof; gastrointestinal active agents, e.g., loperamide and
famotidine; various alkaloids, e.g., codeine phosphate, codeine
sulfate, or morphine; supplements for trace elements, e.g., sodium
chloride, zinc chloride, calcium carbonate, magnesium oxide, and
other alkali metal salts and alkali earth metal salts; vitamins;
ion-exchange resins, e.g., cholestyramine; cholesterol-depressant
and lipid-lowering substances; antiarrhythmics, e.g.,
N-acetylprocainamide; and expectorants, e.g., guaifenesin.
[0099] Active substances which have a particularly unpleasant taste
include antibacterial agents such as ciprofloxacin, ofloxacin, and
pefloxacin; antiepileptics such as zonisamide; macrolide
antibiotics such as erythromycin; beta-lactam antibiotics such as
penicillins and cephalosporins; psychotropic active substances such
as chlorpromazine; active substances such as sulpyrine; and agents
active against ulcers, such as cimetidine. In another embodiment,
the pharmaceutical composition of the present invention comprises
at least one amino acid selected from the group consisting of
glycine, L-alanine, L-arginine, L-aspartic acid, L-cystine,
L-glutamic acid, L-glutamine, L-histidine, L-isoleucine, L-leucine,
L-lysine, L-methionine, L-ornithine, L-phenylalanine, L-proline,
L-serine, L-threonine, L-tryptophan, L-tyrosine, L-valine,
creatine, and mixtures thereof.
[0100] The pharmaceutical compositions of the present invention are
administered to a subject in any form suitable to achieve their
intended purpose. Preferably, however, the composition is one which
can be administered buccally or orally. Alternatively, the
pharmaceutical composition may be an oral or nasal spray. The
subject is any animal, such as a human, although the invention is
not intended to be so limited. Other suitable animals include
canines, felines, dogs, cats, livestock, horses, cattle, sheep, and
the like. A veterinary composition, as used herein, refers to a
pharmaceutical composition that suitable for non-human animals.
Such veterinary compositions are known in the art.
[0101] In another embodiment, the pharmaceutical composition is a
liquid dosage form for oral administration, including
pharmaceutically acceptable emulsions, solutions, suspensions,
syrups, and elixirs. In addition to the active compounds, the
liquid dosage forms may contain inert diluents commonly used in the
art such as, for example, water or other solvents, solubilizing
agents and emulsifiers such as ethyl alcohol, isopropyl alcohol,
ethyl carbonate, ethyl acetate, benzyl alcohol, benzyl benzoate,
propylene glycol, 1,3-butylene glycol, dimethyl formamide, oils (in
particular, cottonseed, groundnut, corn, germ, olive, castor, and
sesame oils), glycerol, tetrahydrofurfuryl alcohol, polyethylene
glycols and fatty acid esters of sorbitan, and mixtures thereof.
Suspensions, in addition to the active compounds, may contain
suspending agents as, for example, ethoxylated isostearyl alcohols,
polyoxyethylene sorbitol and sorbitan esters, microcrystalline
cellulose, aluminum metahydroxide, bentonite, agar-agar, and
tragacanth, and mixtures thereof.
[0102] The pharmaceutical composition of the present invention can
be in the form of a chewable tablet. Chewable tablets are known in
the art. See, e.g., U.S. Pat. Nos. 4,684,534 and 6,060,078, each of
which is incorporated by reference in its entirety. Any kind of
medicament may be contained in the chewable tablet, preferably a
medicament of bitter taste, natural plant extracts or other organic
compounds. More preferably, vitamins such as vitamin A, vitamin B,
vitamin B.sub.1, vitamin B.sub.2, vitamin B.sub.6, vitamin C,
vitamin E and vitamin K; natural plant extracts such as
Sohgunjung-tang extracts, Sipchundaebo-tang extracts and
Eleutherococcus senticosus extracts; organic compounds such as
dimenhydrinate, meclazine, acetaminophen, aspirin,
phenylpropanolamine, and cetylpyridinium chloride; or
gastrointestinal agents such as dried aluminum hydroxide gel,
domperidone, soluble azulene, L-glutamine and hydrotalcite may be
contained in the core.
[0103] The pharmaceutical composition of the present invention can
be an orally disintegrating composition. Orally disintegrating
tablets are known in the art. See, e.g., U.S. Pat. Nos. 6,368,625
and 6,316,029, each of which is hereby incorporated by reference in
its entirety.
[0104] The pharmaceutical composition of the present invention can
be a nasal composition, comprising a carbohydrate sweetener and Reb
C, or a stereoisomer thereof. Nasal sprays are known in the art.
See, e.g., U.S. Pat. No. 6,187,332. Addition of Reb C to a nasal
spray can reduce the experience of an unpleasant taste associated
with the composition of the nasal spray.
[0105] The pharmaceutical composition of the present invention can
be a solid dosage form, comprising a carbohydrate sweetener and Reb
C, or a stereoisomer thereof, and a water and/or saliva activated
effervescent granule, such as one having a controllable rate of
effervescence. The effervescent composition may further comprise a
pharmaceutically active compound. Effervescent pharmaceutical
compositions are known in the art. See, e.g., U.S. Pat. No.
6,649,186, which is incorporated by reference in its entirety. The
effervescent composition can be used in pharmaceutical, veterinary,
horticultural, household, food, culinary, pesticidal, agricultural,
cosmetic, herbicidal, industrial, cleansing, confectionery and
flavoring applications. Formulations incorporating the effervescent
composition comprising Reb C, or a stereoisomer thereof, can
further include one or more additional adjuvants and/or active
ingredients which can be chosen from those known in the art,
including flavors, diluents, colors, binders, filler, surfactant,
disintegrant, stabilizer, compaction vehicles, and non-effervescent
disintegrants.
[0106] The pharmaceutical composition can be a film-shaped or
wafer-shaped pharmaceutical composition. Such a film-shaped or
wafer-shaped pharmaceutical composition can be configured, for
example, as quickly disintegrating administration forms, e.g.,
administration forms disintegrating within a period of 1 second up
to 3 minutes, or as slowly disintegrating administration forms,
e.g., administration forms disintegrating within a period of 3 to
15 minutes. The indicated disintegration times can be set to the
above-mentioned ranges by using, for example, matrix-forming
polymers which have different disintegrating, or solubility,
characteristics. Thus, by mixing the corresponding polymer
components, the disintegration time can be adjusted. In addition,
disintegrants are known which "draw" water into the matrix and
cause the matrix to burst open from within. As a consequence,
certain embodiments of the invention include such disintegrants for
the purpose of adjusting the disintegration time.
[0107] Suitable are polymers for use in the film-shaped or
wafer-shaped pharmaceutical composition include cellulose
derivatives, polyvinyl alcohol (e.g. MOWIOL.TM.), polyacrylates,
polyvinyl pyrrolidone, cellulose ethers, such as ethyl cellulose,
as well as polyvinyl alcohol, polyurethane, polymethacrylates,
polymethyl methacrylates and derivatives and copolymerisates of the
aforementioned polymers.
[0108] In certain embodiments, the total thickness of the
film-shaped or wafer-shaped pharmaceutical composition according to
the invention is preferably 5 .mu.m up to 10 mm, preferably 30
.mu.m to 2 mm, and with particular preference 0.1 mm to 1 mm. The
pharmaceutical preparations may be round, oval, elliptic,
triangular, quadrangular or polygonal shape, but they may also have
any rounded shape.
[0109] In one embodiment, the pharmaceutical composition can be a
gum base formulation comprising a medicament or agent contained, a
carbohydrate sweetener and Reb C, or a stereoisomer thereof, in a
coating that surrounds the gum base formulation. Preferably, the
coating comprises at least 50% by weight of the entire product. As
the center is chewed, the medicament or agent is released into the
saliva. For example, U.S. Pat. No. 6,773,716, which is incorporated
herein by reference in its entirety, discloses a suitable
medicament or agent contained in a coating that surrounds a gum
base formulation. It has been found that with respect to certain
medicaments or agents that may have an astringent or bitter taste
that by adding a sweet taste enhancing agent to the formulation,
that a much more palatable formulation, including the medicament,
can be provided. In this regard, even though the medicament in, for
example, its powder form may be bitter or have an offensive taste,
the matrix used as the coating of the present invention, including
the enhancing agent, will afford a product having acceptable
medicinal properties.
[0110] The pharmaceutical composition of the present invention can
be in the form of an aerosol. The aerosol composition may further
comprise pharmaceutically active agent. Aerosol compositions are
known in the art. See, e.g., U.S. Pat. No. 5,011,678, which is
hereby incorporated by reference in its entirety. As a nonlimiting
example, an aerosol composition according to the present invention
may comprise a medically effective amount of a pharmaceutically
active substance, one or more carbohydrate sweeteners, Reb C, or a
stereoisomer thereof, and a biocompatible propellant, such as a
(hydro/fluoro)carbon propellant.
[0111] In one embodiment of the present invention, the
pharmaceutical composition is a nutritional composition. Examples
of nutritional compositions having an undesirable taste include,
but are not necessarily limited to, enteral nutrition products for
treatment of nutritional deficit, trauma, surgery, Crohn's disease,
renal disease, hypertension, obesity and the like, to promote
athletic performance, muscle enhancement or general well being or
inborn errors of metabolism such as phenylketonuria. In particular,
such nutritional formulations may contain one or more amino acids
which have a bitter or metallic taste or aftertaste. Such amino
acids include, but are not limited to, an essential amino acids
selected from the group consisting of L isomers of leucine,
isoleucine, histidine, lysine, methionine, phenylalanine,
threonine, tryptophan, tyrosine, and valine.
[0112] In one embodiment, the sweet taste of the pharmaceutical
composition or nutritional composition of the present invention is
being enhanced by Reb C, or a stereoisomer thereof, by at least
about 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, or 95%, or from
about 60% to about 99%, or alternatively from about 20% to about
50%.
[0113] In one embodiment, the consumable of the present invention
is a dental hygienic composition, comprising a carbohydrate
sweetener and Reb C, or a stereoisomer thereof, in an amount
sufficient to enhance the sweet taste of the carbohydrate sweetener
without exhibiting any off-taste. Dental hygienic compositions are
known in the art and include, but are not necessarily limited to,
toothpaste, mouthwash, plaque rinse, dental floss, dental pain
relievers (such as ANBESOL.TM.), and the like. In one embodiment,
the dental hygienic composition comprises one carbohydrate
sweetener. In another embodiment, the dental hygienic composition
comprises more than one carbohydrate sweetener. In certain
embodiments, the dental hygienic composition comprises sucrose and
corn syrup, or it comprises sucrose and aspartame.
[0114] In another embodiment, the consumable of the present
invention is a cosmetic product comprising a carbohydrate sweetener
and Reb C, or a stereoisomer thereof. For example, but not by way
of limitation, the cosmetic product can be a face cream, lipstick,
lip gloss, and the like. Other suitable compositions of the
invention include lip balm, such as CHAPSTICK.RTM. or BURT'S
BEESWAX.RTM. Lip Balm, further comprising Reb C, or a stereoisomer
thereof.
[0115] The present invention is also directed to various, useful
consumables comprising Reb C, or stereoisomer thereof, described
above.
[0116] In one embodiment, the present invention is directed to a
food product comprising a carbohydrate sweetener and Reb C, or a
stereoisomer thereof. Preferably, the food product is one which
exhibits a sweet taste (i.e., inherently contains a carbohydrate
sweetener) and/or to which a carbohydrate sweetener has been added.
The food product comprises Reb C, or a stereoisomer thereof, in an
amount sufficient to enhance the sweet taste without exhibiting an
off-taste. Specific carbohydrate sweeteners have been described
above. Specific food products in which an enhanced sweet taste is
desired include, but are not limited to, cakes, cookies,
confectionaries, such as candies, gums and chocolates, creams,
icing, ice cream, pies and breads. Specific food products which are
beverages include soft drinks, juices and other fruit drinks,
sports drinks such as GATORADE.RTM., coffee, teas, iced teas, cola,
alcoholic beverages and KOOL-AID.RTM..
[0117] In certain aspects, the present invention provides methods
and compositions for enabling one to prepare consumable products,
such as food and pharmaceutical products, which retain a desired
sweetness but contain lower amounts of a carbohydrate sweetener,
such as sugar, and in some cases fewer calories.
[0118] The following examples are illustrative, but not limiting,
of the compounds, compositions, and methods of the present
invention. Suitable modifications and adaptations of the variety of
conditions and parameters normally encountered in clinical therapy
and which are obvious to those skilled in the art in view of this
disclosure are within the spirit and scope of the invention.
Example 1
[0119] The sweetness enhancing effect of 300 .mu.M Reb C
(Chromadex, CA; purity 94.9%; 2.9% impurities other than water) on
5% (w/v-%) sucrose solution was evaluated in a double-blind
controlled test conducted according to the following protocol.
Three products were evaluated by trained judges as follows: [0120]
high concentration sucrose (7% w/v) [0121] low concentration
sucrose (5% w/v) [0122] low concentration sucrose+sweetness
enhancer (test compound)
[0123] The products were evaluated using a sequential monadic test
protocol. Subjects were given three samples to evaluate. Each
subject was directed to swirl the first sample in his or her mouth
for 3-5 seconds, expectorate the entire sample into a discard cup,
and then assess the sweetness intensity of the sample. The
intensity was rated on a score card by marking a numerical value
along a scale from 0 to 8 (e.g., 0-none, 2=slight, 4=definite,
8=very strong). Following the decision regarding the sweetness
intensity, subjects were instructed to rinse their mouth with water
and spit in the discard cup. Subjects then were given unsalted
crackers to cleanse the palate. A period of 10 minutes elapsed
between presentations of each sample to reduce the potential
influence of residual taste effects. A second sample was then
presented and evaluated as above and the same procedure was
followed until all three products were evaluated. Sample
presentation was randomized to avoid order of presentation
bias.
[0124] To participate in the sensory panel, judges or subjects were
chosen from an expert taste panel. These subjects were screened for
taste acuity and were trained in evaluating solutions using the sip
and spit protocol and were trained in using a rating ballot. The
number of judges who participated in the study was 20. The female
subjects were all non-pregnant and all volunteers were of <55
years of age with no history of allergy to sucrose. Judges were
asked to execute an informed consent form.
[0125] Specifically, the following instructions were given to the
judges: Please take a sip of water. Carefully take the cap off the
sample cup placed in front of you. Sip, swirl for 3-5 seconds, and
then spit the sample into the cup provided, then assess the
intensity of the sweetness of the sample. Please evaluate the
sample for the intensity of the sweet flavor and put a vertical
mark on the number that best describes the intensity. Rinse your
mouth with the water provided and spit into the discard cup. Use
crackers provided to cleanse your palate before evaluating the next
sample.
##STR00002##
[0126] If any other flavor was present in the sample please
describe it. Please rinse your mouth again several times and have
some more water and unsalted crackers. You will now have a rest
period of 10 minutes before you will be given the next sample.
[0127] The results of this test are presented in FIG. 1. As can be
seen from FIG. 1, the judges found that the sweetness of a solution
of 5% (w/v-%) sucrose in combination with 300 .mu.M of Reb C was
indistinguishable from that of a 7% (w/v-%) sucrose solution. This
is an effect that is equivalent to a standard industry goal for
sweetness enhancement.
Example 2
[0128] The sweetness enhancing effect of 300 .mu.M Reb C on 5%
(w/v-%) fructose solution was evaluated in a double-blind
controlled test as described in Example 1. The results of this test
are presented in FIG. 2. As can be seen from FIG. 2, the judges
found that the sweetness of a solution of 5% (w/v-%) fructose in
combination with 300 .mu.M of Reb C was close to that of a 7%
(w/v-%) fructose solution.
Example 3
[0129] The taste of a 250 .mu.M Reb C solution was evaluated by a
test group having five (5) subjects as follows (Forced-choice):
Subjects were presented with 2 cups, each containing 10 ml of
either 250 .mu.M Reb C water solution or water (room temperature).
The contents of the samples were not revealed to the subjects until
after the test. Subjects were asked to sip most or all of the 10 ml
from the first cup, swish the liquid in their oral cavity, and
expectorate into a cup, then rinse their mouths vigorously with
water. Soon thereafter, the contents of the second cup were sampled
in the same manner. Then, subjects were asked to choose the sweeter
of the two samples, or if not sweet, to describe the qualitative
taste profile of the sample having a detectable taste. All subjects
correctly identified the sample containing Reb C and gave the
following qualitative taste descriptions: [0130] Subject 1:
Metallic, not sweet; [0131] Subject 2: Aversive ("Nasty"); [0132]
Subject 3: Slight sweet, astringent; [0133] Subject 4: Faintly
sweet; and [0134] Subject 5: Slight sweet/licorice.
[0135] The taste of 250 .mu.M and 300 .mu.M Reb C solutions were
evaluated as follows by another test group having four (4) subjects
as follows: 10 ml solutions of 250 and 300 .mu.M Reb C in water
were sampled by four subjects who were asked to report their
qualitative taste experience of the solutions. Subjects were aware
of the sample contents but had no previous exposure to Reb C nor
were they given any verbal suggestion about expected tastes that
could influence their report. The subjects have the following
qualitative taste descriptions: [0136] Subject 1: Both
concentrations bitter and/or licorice; [0137] Subject 2: Both
concentrations bitter and/or licorice; [0138] Subject 3: Both
concentrations bitter and/or licorice; and [0139] Subject 4: Both
concentrations bitter and/or licorice.
Example 4
[0140] The sweetness enhancing effect of 300 .mu.M Reb C on 8%
(w/v-%) sucrose solution was evaluated in a double-blind controlled
test according to the procedure described in Example 1. The results
of this test are presented in FIG. 3. As can be seen from FIG. 3,
the judges found that the sweetness of a solution of 8% (w/v-%)
sucrose in combination with 300 .mu.M of Reb C was close to that of
an 11% (w/v-%) sucrose solution.
Example 5
[0141] The sweetness enhancing effect of 150 .mu.M Reb C on 8%
(w/v-%) sucrose solution was evaluated in a double-blind controlled
test according to the procedure described in Example 1. The results
of this test are presented in FIG. 4. As can be seen from FIG. 4,
the judges found that the sweetness of a solution of 8% (w/v-%)
sucrose in combination with 150 .mu.M of Reb C was between that of
the 8% (w/v-%) sucrose solution and that of an 11% (w/v-%) sucrose
solution. The mean sweetness intensity scores of this test for 8%
(w/v-%) sucrose solution, 8% (w/v-%) sucrose solution with 150
.mu.M Reb C, and 11% (w/v-%) sucrose solution were 5.30, 6.10. and
6.95, respectively.
Example 6
[0142] The sweetness enhancing effect of 300 .mu.M Reb C
(Chromadex, Calif.; purity 94.9%; 2.9% impurities other than water)
in iced tea having 10.39% (w/v-%) high fructose corn syrup (HFCS55,
Tate & Lyle) (equivalent to the sweetness intensity of an 8%
(w/v-%) sucrose solution) was evaluated in a double-blind
controlled test conducted according to the following protocol.
Three products were evaluated by trained judges as follows: [0143]
high concentration HFCS55 (14.29% w/v; equivalent to 11% w/v
sucrose solution) [0144] low concentration HFCS55 (10.39% w/v;
equivalent to 8% w/v sucrose solution) [0145] low concentration
HFCS55+sweetness enhancer (test compound)
[0146] The products were evaluated using a sequential monadic test
protocol. Subjects were given three 10 ml samples to evaluate. Each
subject was directed to taste and swallow each sample and then
assess the sweetness intensity of the sample. The intensity was
rated on a score card by marking a numerical value along a scale
from 0 to 8 (e.g., 0=none, 2=slight, 4=definite, 8=very strong).
Following the decision regarding the sweetness intensity, subjects
were instructed to vigorously rinse their mouth with water.
Subjects then were given unsalted crackers to cleanse the palate. A
period of 10 minutes elapsed between presentations of each sample
to reduce the potential influence of residual taste effects. A
second sample was then presented and evaluated as above and the
same procedure was followed until all three products were
evaluated. Sample presentation was randomized to avoid order of
presentation bias.
[0147] To participate in the sensory panel, judges or subjects were
chosen from an expert taste panel. These subjects were screened for
taste acuity and were trained in evaluating solutions using the sip
and spit protocol and were trained in using a rating ballot. The
number of judges who participated in the study was 20. The female
subjects were all non-pregnant and all volunteers were of <55
years of age with no history of allergy to sucrose. Judges were
asked to execute an informed consent form.
[0148] Specifically, the following instructions were given to the
judges: Please take a sip of water. Carefully take the cap off the
sample cup placed in front of you. Sip and swallow the sample, then
assess the intensity of the sweetness of the sample. Please
evaluate the sample for the intensity of the sweet flavor and put a
vertical mark on the number that best describes the intensity.
Rinse your mouth with the water provided and spit into the discard
cup. Use crackers provided to cleanse your palate before evaluating
the next sample.
##STR00003##
[0149] If any other flavor was present in the sample please
describe it. Please rinse your mouth again several times and have
some more water and unsalted crackers. You will now have a rest
period of 10 minutes before you will be given the next sample.
[0150] The results of this test are presented in FIG. 5. As can be
seen from FIG. 5, the judges found that the sweetness of a solution
of 10.39% (w/v-%) HFCS55 (HFCS) in combination with 300 .mu.M of
Reb C was indistinguishable from that of a 14.29% (w/v-%) HFCS55
(HFCS) solution (equivalent to the sweetness intensity of an 11%
(w/v-%) sucrose solution). This is an effect that is equivalent to
a standard industry goal for sweetness enhancement.
Example 7
[0151] The sweetness enhancing effect of 300 .mu.M Reb C in iced
tea having 8% (w/v-%) sucrose was evaluated in a double-blind
controlled test as described in Example 6. The results of this test
are presented in FIG. 6. As can be seen from FIG. 6, the judges
found that the sweetness of a solution of 8% (w/v-%) sucrose in
combination with 300 .mu.M Reb C was between that of the 8% (w/v-%)
sucrose solution and that of an 11% (w/v-%) sucrose solution.
Example 8
[0152] The taste of 150, 300, and 600 .mu.M Reb C was evaluated by
a test group. 10 panelists were trained over a period of a few
weeks to provide a quantitative flavor profile of Reb C. Panelists
first were trained using standard tastants representing the
different taste modalities given in FIG. 7 (i.e., sweet, bitter,
salt, sour, and licorice). They then were trained to use the scales
when flavors were mixed together. All intensity ratings are on
scales ranging from 0 (no taste) to 8 (highest intensity). The
intensity rating for sweet is essentially the same as used in
Examples 1 and 6. The taste profiles were obtained for 150, 300,
and 600 .mu.M Reb C. Reb A (0.2 mg/ml, a concentration used in some
food/beverage applications for sweetening) was also evaluated in
the test for comparison. The scale is not linear at the bottom. A
rating of 1 is around the threshold for sweetness detection. As can
be seen from FIG. 7, Reb C has little or no intrinsic sweetness at
the concentrations tested. Also, the unpleasant tastes, bitter and
licorice, that also are barely detected, have been undetected when
Reb C was combined with sugar.
Example 9
[0153] The sweetness enhancing effect of 285 ppm (300 .mu.M) Reb C
on erythritol water solution having a sweetness intensity
equivalent to a 5% (w/v-%) sucrose solution (erythritol
concentration 7.14% w/v; 580 .mu.M) was evaluated in a double-blind
controlled test according to the procedure described in Example 6.
Three products were evaluated by trained judges as follows: [0154]
high concentration erythritol (10% w/v) (sweetness intensity
equivalent to 7% (w/v-%) sucrose) [0155] low concentration
erythritol (7.14% w/v) (sweetness intensity equivalent to 5%
(w/v-%) sucrose) [0156] low concentration erythritol+sweetness
enhancer (285 ppm Reb C).
[0157] The results of this test are presented in FIG. 9. As can be
seen from FIG. 9, the judges found that the sweetness of a 7.14%
erythritol solution having a sweetness intensity equivalent to a 5%
(w/v-%) sucrose solution in combination with 285 ppm Reb C was
significantly sweeter than the 7.14% erythritol solution alone, but
did not achieve the sweetness of a 10% erythritol solution having a
sweetness intensity equivalent to 7% (w/v-%) sucrose solution.
Example 10
[0158] The sweetness enhancing effect of 190 ppm Reb C in a cola
beverage sweetened with 10.39% (w/v-%) high fructose corn syrup 55
(HFCS55) (equivalent to the sweetness intensity of an 8% (w/v-%)
sucrose solution) and buffered with citric acid was evaluated in a
double-blind controlled test according to the procedure described
in Example 6.
[0159] Three products were evaluated by trained judges as follows:
[0160] high concentration HFCS55 (14.29% w/v; sweetness intensity
equivalent to 11% w/v sucrose solution) [0161] low concentration
HFCS55 (10.39% w/v; sweetness intensity equivalent to 8% w/v
sucrose solution) [0162] low concentration HFCS55+sweetness
enhancer (190 ppm Reb C).
[0163] The formulation for 50 ml of cola beverage syrup was as
follows:
[0164] 31.17 g HFCS, Isosweet 5500 (Tate & Lyle) (provides
10.39% w/v in 300 ml of finished cola beverage); [0165] 0.625 g
natural flavor extract, cola type, NV 12-713 (Robertet); [0166]
0.125 g citric acid; [0167] 0.175 g caramel color, DS 400
(Sethness); and water QS to 50 ml.
[0168] The corresponding cola beverage syrup that would provide
14.29% (w/v-%) HFCS55, contained 42.87 g of HFCS55.
[0169] The cola beverage was prepared using Canada Dry seltzer as
follows: 5 parts seltzer+1 part cola beverage syrup. The pH of the
final cola beverage was 2.7-2.8. The amount of citric acid in the
final cola beverage was 0.04%. The cola beverage was served to
judges at 45.degree. F.
[0170] The results of this test are presented in FIG. 10. As can be
seen from FIG. 10, 190 ppm Reb C in combination with 10.39% (w/v-%)
HFCS55 (sweetness intensity equivalent to an 8% w/v sucrose
solution) significantly increases the sweetness intensity to that
of 14.29% HFCS55 (sweetness intensity equivalent to a 11% w/v
sucrose solution).
[0171] A control group of four products containing unsweetened cola
beverage (group a) and unsweetened cola beverage in combination
with 95 ppm Reb C (group b), 190 ppm Reb C (group c) and 285 ppm
Reb C (group d) were tested similarly. The results of this test are
presented in FIG. 11. FIG. 11 shows that Reb C does not increase
the sweetness of an unsweetened cola beverage at the concentrations
190 ppm or below (i.e., no intrinsic sweetness is detected at 190
ppm Reb C in the unsweetened cola beverage).
Example 11
[0172] The sweetness enhancing effect of 190 ppm Reb C in
lemon-lime soda sweetened with 10.39% (w/v-%) high fructose corn
syrup 55 (HFCS55) (equivalent to the sweetness intensity of an 8%
(w/v-%) sucrose solution) was evaluated in a double-blind
controlled test according to the procedure described in Example
6.
[0173] Three products were evaluated by trained judges as follows:
[0174] high concentration HFCS55 (14.29% w/v; sweetness intensity
equivalent to 11% w/v sucrose solution) [0175] low concentration
HFCS55 (10.39% w/v; sweetness intensity equivalent to 8% w/v
sucrose solution) [0176] low concentration HFCS55+sweetness
enhancer (190 ppm Reb C).
[0177] The formulation for 50 ml of lemon-lime syrup was as
follows: [0178] 31.17 g HFCS, Isosweet 5500 (Tate & Lyle)
(provides 10.39% w/v in 300 ml of finished lemon-lime soda); [0179]
0.45 g natural lemon lime flavor extract, NV 20-036 (Robertet);
[0180] 0.38 g citric acid; and [0181] water QS to 50 ml.
[0182] The lemon-lime syrup that would provide 14.29% (w/v-%)
HFCS55, contained 42.87 g of HFCS55.
[0183] The lemon-lime soda was prepared using Canada Dry seltzer as
follows: 5 parts seltzer+1 part lemon-lime syrup, i.e., 250 ml
seltzer+50 ml lemon-lime syrup. The amount of citric acid in the
final beverage was 0.15% and the pH was 2.6-2.7. The lemon-lime
soda was served to judges at 45.degree. F.
[0184] The results of this test are presented in FIG. 12. As can be
seen from FIG. 12, the judges found that 190 ppm Reb C in
combination with 10.39% (w/v-%) HFCS55 (sweetness intensity
equivalent to 8% w/v sucrose solution) did not reach the sweetness
of a 14.29% (w/v-%) HFCS55 solution (sweetness intensity equivalent
to a 11% w/v sucrose solution).
[0185] A control group of four products containing unsweetened
lemon-lime soda (group a) and unsweetened lemon-lime soda in
combination with 95 ppm Reb C (group b), 190 ppm Reb C (group c)
and 285 ppm Reb C (group d) were tested similarly. The results of
this test are presented in FIG. 11. FIG. 11 shows that Reb C does
not increase the sweetness of an unsweetened cola beverage at the
concentrations 190 ppm or below (i.e., no intrinsic sweetness is
detected at 190 ppm Reb C in the unsweetened cola beverage).
Example 12
[0186] The sweetness enhancing effect of 190 ppm and 310 ppm Reb C
in a cola beverage sweetened with 10.39% (w/v-%) high fructose corn
syrup 55 (HFCS55) (equivalent to the sweetness intensity of an 8%
(w/v-%) sucrose solution) and buffered with phosphoric acid was
evaluated in a double-blind controlled test according to the
procedure described in Example 10. The cola beverage was prepared
as described in Example 10 except that 0.125 g of phosphoric acid
(85%, Innophos)) was used in the cola beverage syrup instead of
citric acid. The amount of phosphoric acid in the final cola
beverage was 0.04% and the pH was 2.7-2.8.
[0187] The results of this test are presented in FIG. 14 and FIG.
15. As can be seen from FIG. 14, the judges found that 190 ppm Reb
C in combination with 10.39% (w/v-%) HFCS55 (sweetness intensity
equivalent to 8% w/v sucrose solution) in a cola beverage buffered
with phosphoric acid instead of citric acid is not higher than that
of 10.39% (w/v-%) HFCS55 cola beverage alone (10.39% HFCS55).
[0188] However, as can be seen in FIG. 15, the judges found that
310 ppm Reb C increased significantly the sweetness intensity of a
cola beverage containing 10.39% (w/v-%) HFCS55, but did not reach
the sweetness of a 14.29% (w/v-%) HFCS55 cola beverage (sweetness
intensity equivalent to a 11% w/v sucrose solution).
Example 13
[0189] The sweetness enhancing effect of 300 .mu.M Reb C in a 8%
(w/v-%) fructose solution was evaluated in a double-blind
controlled test as described in Example 6. The results of this test
are presented in FIG. 16. As can be seen from FIG. 16, the judges
found that the sweetness of a solution of 8% (w/v-%) fructose in
combination with 300 .mu.M Reb C was between that of the 8% (w/v-%)
fructose solution and that of an 11% (w/v-%) fructose solution.
However, the effect of 300 .mu.M Reb C was not statistically
significant.
Example 14
[0190] A low-calorie yoghurt can be prepared as follows. In 5 kg of
defatted milk, 300 ppm of Reb C and 100000 ppm of sucrose, is
dissolved. After pasteurizing at 82.degree. C. for 20 minutes, the
milk is cooled to 40.degree. C. A starter in amount of 150 grams is
added and the mixture is incubated at 37.degree. C. for 6 hours.
The fermented mass is then maintained at 10-15.degree. C. for 12
hours.
Example 15
[0191] A low-calorie orange juice drink can be prepared as follows.
Orange concentrate (35%), citric acid (0.38%), ascorbic acid
(0.05%), sodium benzoate (0.02%), orange red color (0.01%), orange
flavor (0.20%), 300 ppm of Reb C, and optionally 20000-100000 ppm
of sucrose are blended and dissolved completely in the water (up to
100%) and pasteurized.
[0192] Having now fully described this invention, it will be
understood by those of ordinary skill in the art that the same can
be performed within a wide and equivalent range of conditions,
formulations and other parameters without affecting the scope of
the invention or any embodiment thereof. All patents, published
patent applications, and publications cited herein are fully
incorporated by reference herein in their entirety.
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