U.S. patent application number 17/093122 was filed with the patent office on 2021-02-25 for sweetener.
This patent application is currently assigned to Tate & Lyle Ingredients Americas LLC. The applicant listed for this patent is Tate & Lyle Ingredients Americas LLC. Invention is credited to John R. Bridges, Jason C. Cohen, Michael D. Harrison, Ryan D. Woodyer, Yuqing Zhou.
Application Number | 20210051991 17/093122 |
Document ID | / |
Family ID | 1000005207167 |
Filed Date | 2021-02-25 |
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United States Patent
Application |
20210051991 |
Kind Code |
A1 |
Woodyer; Ryan D. ; et
al. |
February 25, 2021 |
SWEETENER
Abstract
A low or zero calorie sweetener composition with sweetness
synergy, providing a reduction in off-taste and a desirable
temporal profile. The sweetener composition is suitable for use as
a substitute for high calorie sugars. The sweetener composition is
for use in food and beverage products, pharmaceutical products,
nutritional product and cosmetic products.
Inventors: |
Woodyer; Ryan D.; (Hoffman
Estates, IL) ; Cohen; Jason C.; (Hoffman Estates,
IL) ; Bridges; John R.; (Hoffman Estates, IL)
; Harrison; Michael D.; (Hoffman Estates, IL) ;
Zhou; Yuqing; (Hoffman Estates, IL) |
|
Applicant: |
Name |
City |
State |
Country |
Type |
Tate & Lyle Ingredients Americas LLC |
Hoffman Estates |
IL |
US |
|
|
Assignee: |
Tate & Lyle Ingredients
Americas LLC
Hoffman Estates
IL
|
Family ID: |
1000005207167 |
Appl. No.: |
17/093122 |
Filed: |
November 9, 2020 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
|
|
14777047 |
Sep 15, 2015 |
|
|
|
PCT/GB2014/050814 |
Mar 14, 2014 |
|
|
|
17093122 |
|
|
|
|
61793707 |
Mar 15, 2013 |
|
|
|
Current U.S.
Class: |
1/1 |
Current CPC
Class: |
A23V 2002/00 20130101;
A23P 20/12 20160801; A23L 27/36 20160801; A23L 2/60 20130101 |
International
Class: |
A23P 20/12 20060101
A23P020/12; A23L 27/30 20060101 A23L027/30; A23L 2/60 20060101
A23L002/60 |
Claims
1. A sweetener composition comprising allulose and at least one
mogroside comprising Mogroside V, wherein the Mogroside V is in a
fruit extract from a fruit of a plant of the Cucurbitaceae family
and the fruit extract comprises about 40% to about 65% by weight of
Mogroside V relative to the total weight of the fruit extract, and
wherein the composition comprises allulose in an amount of about
98% by weight to about 99.9% by weight and fruit extract in an
amount of about 0.1% by weight to about 2% by weight relative to
the total weight of sweeteners in the composition.
2. The sweetener composition according to claim 1, wherein the
plant is Siraitia grosvenorrii.
3. The sweetener composition according to claim 1, wherein the
fruit extract comprises Mogroside V in an amount of at least 50% by
weight relative to the total weight of the fruit extract.
4. The sweetener composition according to claim 3, wherein the
fruit extract comprises at least one mogroside in addition to
Mogroside V, selected from the group consisting of Mogroside IV,
Mogroside VI, Oxomogroside V, Mogroside IIIE and Siamenoside I, and
mixtures thereof.
5. The sweetener composition according to claim 1, wherein the
fruit extract comprises about 48% to about 52% Mogroside V by
weight and about 25% to about 30% by weight in total of Mogroside
IV, Oxomogroside V and Siamenoside I.
6. The sweetener composition according to claim 1, wherein the
fruit extract comprises about 50% to about 60% by weight of
Mogroside V relative to the total weight of the fruit extract.
7. The sweetener composition according to claim 1, further
comprising at least one of a sweet taste improving additive, a
bulking agent, a flavoring agent, or a stabilizer.
8. The sweetener composition according to claim 1, wherein the
fruit extract is PUREFRUIT.TM. or PUREFRUIT.TM. Select.
9. The sweetener composition according to claim 1, wherein the
allulose is provided as a syrup and wherein the amount of the syrup
is adjusted to provide allulose in an amount of about 98% by weight
to about 99.9% by weight relative to the total weight of sweeteners
in the composition.
10. A food or beverage product comprising the sweetener composition
according to claim 1.
11. The food or beverage product according to claim 10, wherein the
food or beverage product comprises allulose and fruit extract in a
total amount of about 1% to about 12% by weight based on the total
weight of the food or beverage product.
12. The food or beverage product according to claim 11, wherein the
food or beverage product comprises allulose and fruit extract in a
total amount of about 1% to about 5% by weight based on the total
weight of the food or beverage product.
13. The food or beverage product according to claim 11, wherein the
food or beverage product comprises allulose and fruit extract in a
total amount of about 4% to about 10% by weight based on the total
weight of the food or beverage product.
14. The food or beverage product according to claim 11, wherein the
food or beverage product comprises allulose and fruit extract in a
total amount of about 6% to about 12% by weight based on the total
weight of the food or beverage product.
15. The food or beverage product according to claim 10, wherein the
product is a food product and the sweetener composition is provided
as a coating or frosting on the surface of the food product.
16. The food or beverage product according claim 10, wherein the
product is a carbonated or non-carbonated beverage.
17. A table-top sweetener comprising the sweetener composition
according to claim 1.
18. The table-top sweetener according to claim 17, wherein the
table-top sweetener is a dry table-top sweetener.
19. The table-top sweetener according to claim 18, wherein the
table-top sweetener is provided as tablets, granules or as a
powder.
20. The table-top sweetener according to claim 17, wherein the
table-top sweetener further comprises at least one nutritive
sweetener.
21. The table-top sweetener according to claim 20, wherein the at
least one nutritive sweetener includes a nutritive sweetener
selected from the group consisting of sucrose, glucose, glucose
syrup, isoglucose, fructose, glucose-fructose syrup, maltose,
lactose, corn syrup, high fructose corn syrup, invert sugar,
molasses, honey and agave.
22. The table-top sweetener according to claim 21, wherein the
nutritive sweetener is sucrose.
23. The table-top sweetener according to claim 20, wherein the
table-top sweetener comprises a nutritive sweetener in an amount of
up to about 30% by weight based on the total weight of the
table-top sweetener.
24. The table-top sweetener according to claim 17, wherein the
table-top sweetener further comprises at least one co-sweetener
selected from the group consisting of high intensity sweeteners and
sugar alcohols.
25. The table-top sweetener according to claim 24, wherein the one
or more co-sweetener comprises stevia extracts.
26. The table-top sweetener according to claim 24, wherein the at
least one co-sweetener includes a co-sweetener selected from the
group consisting of sucralose, aspartame and acesulfame
potassium.
27. The table-top sweetener according to claim 24, wherein the at
least one co-sweetener includes a co-sweetener selected from the
group consisting of maltitol, xylitol and erythritol.
28. A method, comprising using the sweetener composition according
to claim 1 in a food product, a beverage product, a pharmaceutical
product, a nutritional product, a sports product, or a cosmetic
product.
29. A method, comprising using the sweetener composition according
to claim 1 as a bulking agent.
30. A method, comprising using the sweetener composition according
to claim 1 as a coating agent.
Description
CROSS-REFERENCE TO RELATED APPLICATIONS
[0001] This application is a continuation of U.S. application Ser.
No. 14/777,047, filed Sep. 15, 2015, which is the U.S. the National
Phase of International Application No. PCT/GB2014/050814, filed
Mar. 14, 2014, which claims priority to U.S. Provisional
Application No. 61/793,707, filed Mar. 15, 2013, the disclosures of
each of which are incorporated herein by reference in their
entireties for all purposes.
FIELD OF THE INVENTION
[0002] The present invention relates generally to a low or
"zero"-calorie synergistic sweetener composition. In particular,
the present invention relates to a sweetener composition with
sweetness synergy, a reduction of off-taste and a desirable
temporal profile. The present invention also relates to food or
beverage products comprising said sweetener composition.
BACKGROUND OF THE INVENTION
[0003] Many food and beverage products contain nutritive sweeteners
such as sucrose (generally referred to as `sugar` or `table
sugar`), glucose, fructose, corn syrup, high fructose corn syrup
and the like. Such sweeteners supply not only sweetness to the food
and beverage products, but also bulk, texture and desirable
functional properties such as browning, humectancy, freezing point
depression and the like. They also produce a favorable sensory
response, for example in terms of quality of sweetness, lack of
bitterness and off taste, desirable temporal profile and desirable
mouthfeel.
[0004] Although desirable in terms of taste and functional
properties, excess intake of nutritive sweeteners, such as sucrose,
has long been associated with an increase in diet-related health
issues, such as obesity, heart disease, metabolic disorders and
dental problems. This worrying trend has caused consumers to become
increasingly aware of the importance of adopting a healthier
lifestyle and reducing the level of nutritive sweeteners in their
diet.
[0005] In recent years, there has been a movement towards the
development of replacements for nutritive sweeteners, with a
particular focus on the development of low or zero-calorie
sweeteners. An ideal replacement for a nutritive sweetener is a
sweetener that has the same desirable taste characteristics and
functional properties as the nutritive sweetener, but which also
has fewer or substantially no calories. Aiming to meet this growing
need, the market has been flooded with possible candidates to
replace conventional nutritive sweeteners. Unfortunately, however,
many of the low or zero calorie replacements offered on the market
lack one or all of the necessary characteristics, and often exhibit
bitterness or off-taste. Therefore, many of the proposed sweeteners
are not an ideal replacement for nutritive sweeteners.
[0006] One proposed alternative to nutritive sweeteners is allulose
(also known as D-psicose). Allulose is known as a "rare sugar",
since it occurs in nature in only very small amounts. It provides
around 70% of the sweetness of sucrose, but only around 5% of the
calories (approximately 0.2 kcal/g). It may therefore essentially
be considered to be a `zero calorie` sweetener.
[0007] In view of its scarcity in nature, production of allulose
relies on the epimerization of readily available fructose.
Ketose-3-epimerases can interconvert fructose and allulose, and
various ketose-3-epimerases are known for carrying out this
conversion.
[0008] U.S. Pat. No. 8,030,035 and PCT publication no.
WO2011/040708 disclose that D-psicose can be produced by reacting
D-fructose with a protein derived from Agrobacterium tumefaciens,
and having psicose 3-epimerase activity.
[0009] US patent publication no. 2011/0275138 discloses a ketose
3-epimerase derived from a microorganism of the Rhizobium genus.
This protein shows a high specificity to D- or L-ketopentose and D-
or L-ketohexose, and especially to D-fructose and D-psicose. This
document also discloses a process for producing ketoses by using
the protein.
[0010] Korean patent no. 100832339 discloses a Sinorhizobium YB-58
strain which is capable of converting fructose into psicose (i.e.
allulose), and a method of producing psicose using a fungus body of
the Sinorhizobium YB-58 strain.
[0011] Korean patent application no. 1020090098938 discloses a
method of producing psicose using E. coli wherein the E. coli
expresses a polynucleotide encoding a psicose 3-epimerase.
[0012] Allulose is present in processed cane and beet molasses,
steam treated coffee, wheat plant products and high fructose corn
syrup. D-allulose is the C-3 epimer of D-fructose and the
structural differences between allulose and fructose result in
allulose not being metabolized by the human body to any significant
extent, and thus having "zero" calories. Thus, allulose is thought
to be a promising candidate as a replacement for nutritive
sweeteners and as a sweet bulking agent, as it has no calories and
is reported to be sweet while maintaining similar properties to
sucrose.
[0013] One of the most recently proposed alternatives to table
sugar is Monk Fruit extract. Monk fruit is a fruit from the plant
species Siraitia grosvenorii, of the Cucurbitaceae family, and is a
type of small melon which grows exclusively in tropical and
subtropical regions of Southeast Asia. This fruit is also known as
"Luo han guo", is roughly 200 times sweeter than cane sugar, and
provides calorie-free sweetness. The main sweet components of Monk
Fruit leading to its sweet taste are known as mogrosides.
Mogrosides are members of the family of triterpene glycosides. The
sweet taste of mogrosides is thought to be related to the number of
glucose units present in the mogroside. Examples of mogrosides
found in Monk Fruit are Mogroside V, Mogroside IV, Mogroside VI,
Oxomogroside V, Mogroside IIIE and Siamenoside I.
[0014] However, more recent studies have shown that some mogrosides
may exhibit an off-taste and a less desirable temporal profile.
Furthermore, allulose may have limitations in use due to cost and
digestive tolerance in some applications. Therefore, there is a
need to provide an improved replacement for sucrose and other
nutritive sweeteners that has low or zero-calories and is without
limitations in use, but which also has taste characteristics
similar to those of sucrose.
[0015] The present invention seeks to provide a solution to the
above mentioned problem by providing a sweetener composition having
taste characteristics comparable to sucrose but having low or no
calories. Advantageously, the present invention also seeks to
provide a sweetener composition which provides a reduction in
off-taste or off-flavor, a desirable temporal profile and improved
mouth feel, compared with known proposed sweeteners.
SUMMARY OF THE INVENTION
[0016] According to a first aspect of the present invention, there
is provided a sweetener composition comprising allulose and at
least one mogroside.
[0017] Preferably, the at least one mogroside is selected from the
group consisting of mogroside V, mogroside IV, mogroside VI,
oxomogroside V, mogroside IIIE and siamenoside I, or mixtures
thereof.
[0018] Advantageously, the at least one mogroside is a mogroside
from a fruit of a plant of the Cucurbitaceae family. Preferably,
the plant is the species Siraitia grosvenorrii. It is particularly
preferred that the fruit is a Monk Fruit.
[0019] Conveniently, the at least one mogroside is present in the
sweetener composition in a fruit extract from a fruit of a plant of
the Cucurbitaceae family. Preferably, the plant is the species
Siraitia grosvenorrii.
[0020] Preferably, the sweetener composition comprises allulose and
a fruit extract from a fruit of a plant of the Cucurbitaceae
family.
[0021] Preferably, the fruit extract comprises a mogroside
composition in an amount of at least 50% by weight relative to the
total weight of the fruit extract.
[0022] Preferably, the fruit extract comprises a mogroside
composition in an amount of about 50% to about 90% by weight
relative to the total weight of the fruit extract.
[0023] Preferably, the mogroside composition comprises at least one
mogroside selected from the group consisting of mogroside V,
mogroside IV, mogroside VI, oxomogroside V, mogroside IIIE and
siamenoside I, or mixtures thereof.
[0024] Preferably, the fruit extract comprises about 40% to about
65% by weight of mogroside V and about 0% to about 30% by weight of
mogroside IV, mogroside VI, oxomogroside V, mogroside IIIE and
siamenoside I or mixtures thereof, relative to the total weight of
the fruit extract. In another embodiment, the fruit extract
comprises about 48% to about 52% mogroside V by weight and about
25% to about 30% by weight of mogroside IV, oxomogroside V and
siamenoside I, relative to the total weight of the fruit
extract.
[0025] Advantageously, the fruit extract comprises about 50% to
about 60% by weight of mogroside V relative to the total weight of
the fruit extract.
[0026] According to an embodiment, the sweetener composition
comprises allulose in an amount of at least about 97% by weight and
fruit extract in an amount of at least about 0.05% by weight
relative to the total weight of allulose and fruit extract in the
composition.
[0027] According to an embodiment, the sweetener composition
comprises allulose in an amount of about 97% to about 99.95% by
weight and fruit extract in an amount of about 0.05% to about 3% by
weight relative to the total weight of allulose and fruit extract
in the composition.
[0028] In a preferred embodiment, the sweetener composition
comprises allulose in an amount of about 98% to about 99.9% by
weight and fruit extract in an amount of about 0.1% to 2% by
weight, relative to the total weight of allulose and fruit extract
in the composition. Preferably, the sweetener composition comprises
allulose in an amount of about 99.5% by weight and fruit extract of
about 0.5% by weight relative to the total weight of allulose and
fruit extract in the composition.
[0029] According to an embodiment, the sweetener composition
comprises allulose in an amount of about 98% by weight and fruit
extract in an amount of about 2% by weight relative to the total
weight of allulose and fruit extract in the composition.
[0030] According to an embodiment, the sweetener composition
comprises allulose in an amount of about 99.94% by weight and fruit
extract in an amount of about 0.06% by weight relative to the total
weight of allulose and fruit extract in the composition.
[0031] According to an embodiment, the sweetener composition
comprises allulose in an amount of about 99.83% by weight and fruit
extract in an amount of about 0.17% by weight relative to the total
weight of allulose and fruit extract in the composition.
[0032] According to an embodiment, the sweetener composition
comprises allulose in an amount of about 97% by weight and fruit
extract in an amount of about 3% by weight relative to the total
weight of allulose and fruit extract in the composition.
[0033] According to an embodiment, the sweetener composition
comprises allulose in an amount of about 98.5% by weight and fruit
extract in an amount of about 1.5% by weight relative to the total
weight of allulose and fruit extract in the composition.
[0034] According to an embodiment, the sweetener composition
comprises allulose in an amount of about 99.6% by weight and fruit
extract in an amount of about 0.4% by weight relative to the total
weight of allulose and fruit extract in the composition.
[0035] In some embodiments, the sweetener composition may further
comprise a sweet taste improving additive, a bulking agent, a
flavoring agent, and/or a stabilizer.
[0036] Preferably, the Monk Fruit extract is the commercially
available product PureFruit.TM. Select, available from Tate &
Lyle.
[0037] Preferably, the Monk Fruit extract is the commercially
available product PureFruit.TM., available from Tate &
Lyle.
[0038] A second aspect of the present invention provides a food or
beverage product comprising the sweetener composition of the
invention.
[0039] According to an embodiment, the food or beverage product
comprises allulose and fruit extract in a total amount of about 1%
to about 12% by weight based on the total weight of the food or
beverage product.
[0040] According to an embodiment, the food or beverage product
comprises allulose and fruit extract in a total amount of about 1%
to about 5% by weight based on the total weight of the food or
beverage product.
[0041] According to an embodiment, the food or beverage product
comprises allulose and fruit extract in a total amount of about 4%
to about 10% by weight based on the total weight of the food or
beverage product.
[0042] According to an embodiment, the food or beverage product
comprises and fruit extract in a total amount of about 6% to about
12% by weight based on the total weight of the food or beverage
product.
[0043] According to an embodiment, the food or beverage product is
a food product and the sweetener composition is provided as a
coating or frosting on the surface of the food product.
[0044] According to an embodiment, the food or beverage product is
a carbonated or non-carbonated beverage.
[0045] A further aspect of the present invention provides a
table-top sweetener comprising the sweetener composition of the
invention.
[0046] According to an embodiment, the table-top sweetener is a dry
table-top sweetener. For example, it may take the form of tablets,
granules or a powder.
[0047] According to an embodiment, the sweetener composition of the
table-top sweetener comprises allulose in an amount of about 97.5%
to about 99.2% and fruit extract in an amount of about 0.8% to
about 2.5% by weight relative to the total weight of allulose and
fruit extract in the composition.
[0048] According to an embodiment, the sweetener composition of the
table-top sweetener comprises allulose in an amount of about 98.7%
and fruit extract in an amount of about 1.3% by weight relative to
the total weight of allulose and fruit extract in the
composition.
[0049] According to an embodiment, the sweetener composition of the
table-top sweetener comprises allulose in an amount of about 98.87%
and fruit extract in an amount of about 1.13% by weight relative to
the total weight of allulose and fruit extract in the
composition.
[0050] According to an embodiment, the sweetener composition of the
table-top sweetener comprises allulose in an amount of about 97.68%
and fruit extract in an amount of about 2.32% by weight relative to
the total weight of allulose and fruit extract in the
composition.
[0051] According to an embodiment, the table-top sweetener further
comprises one or more nutritive sweetener. The nutritive sweetener
may be selected from the group consisting of sucrose, glucose,
glucose syrup, isoglucose, fructose, glucose-fructose syrup,
maltose, lactose, corn syrup, high fructose corn syrup, invert
sugar, molasses, honey and agave. The nutritive sweetener is
sucrose in one preferred embodiment. Where the table-top product
includes a nutritive sweetener, said nutritive sweetener may be
present in an amount of up to about 30% by weight based on the
total weight of the table-top sweetener. For example, the nutritive
sweetener may be present in an amount of about 26% by weight based
on the total weight of the table-top sweetener.
[0052] According to an embodiment, the table-top sweetener further
comprises one or more co-sweetener selected from the group
consisting of high intensity sweeteners and sugar alcohols. The one
or more co-sweetener may comprise stevia extracts. Alternatively or
additionally, the one or more co-sweetener may be selected from the
group consisting of sucralose, aspartame and acesulfame potassium.
Alternatively or additionally, the one or more co-sweetener is
selected from the group consisting of maltitol, xylitol and
erythritol.
[0053] Further aspects of the present invention provide: a bulking
agent comprising the sweetener composition of the invention; a
coating agent comprising the sweetener composition of the
invention; a cosmetic product comprising the sweetener composition
of the invention; a pharmaceutical product comprising the sweetener
composition of the invention; a nutritional product comprising the
sweetener composition of the invention; and a sports product
comprising the sweetener composition of the invention.
[0054] Another aspect of the present invention provides the use of
the sweetener composition of the invention in a food product, a
beverage product, a pharmaceutical product, a nutritional product,
a sports product, or a cosmetic product.
[0055] Another aspect of the present invention provides the use of
the sweetener composition of the invention as a bulking agent.
[0056] Another aspect of the present invention provides the use of
the sweetener composition of the invention as a coating agent.
BRIEF DESCRIPTION OF THE DRAWINGS
[0057] FIG. 1: Graph illustrating the SEV level of a composition
comprising allulose and PureFruit.TM. Select.
[0058] FIG. 2: Graph illustrating the sweetness temporal profile of
allulose alone, PureFruit.TM. Select alone and a composition
comprising allulose and PureFruit.TM. Select.
[0059] FIG. 3: Graph illustrating the sweetness temporal profile of
allulose alone, PureFruit.TM. Select alone and a composition
comprising allulose and PureFruit.TM. Select.
DETAILED DESCRIPTION
[0060] The present invention is based on the finding that allulose
and at least one mogroside, when present in a composition, exhibit
sweetness synergy whereby the blend is sweeter than the expected
sweetness based on the sweetness of its components. Furthermore, it
has been found that this blend of allulose and at least one
mogroside addresses problems associated with the individual
components, in particular, with regard to the off-flavor and/or
undesirable temporal profile that may be associated with some
mogrosides.
[0061] Due to the presence of the zero calorie sweeteners, the
sweetener composition is low or "zero" calorie. Furthermore, as a
consequence of the sweetness synergy exhibited by the composition,
the amount of the composition required to provide a given level of
sweetness is less than would be expected in the absence of synergy,
thereby allowing a further reduction in calories. Thus, the
sweetener of the present invention provides enhanced sweetness,
improves the balance of flavor by reducing off-taste or off-flavor,
and provides a more desirable temporal profile, while at the same
time allowing a significant reduction in calories compared to a
sweet-equivalent amount of a conventional nutritive sweetener.
[0062] Using the sweetener composition of the present invention
allows delivery of an increased sweetness in food or beverage
products when compared to the individual components used
separately. This enhanced sweetness means that a smaller amount of
sweetener can be used in these products, to provide a temporal and
taste profile that closely matches that of sucrose.
[0063] In general terms, the present invention relates to a
sweetener composition comprising allulose and at least one
mogroside.
[0064] The term "allulose" as used herein refers to a
monosaccharide sugar of the structure shown as a Fischer projection
in below Formula I. It is also known as "D-psicose":
##STR00001##
[0065] The term "mogroside" as used herein refers to a family of
compounds found in plants such as Monk Fruit. Mogrosides are
glycosides of cucurbitane derivatives.
[0066] Mogroside V (also known as esgoside) has the following
formula:
##STR00002##
[0067] Mogroside IV has the following formula:
##STR00003##
[0068] 11-Oxomogroside V has the following formula:
##STR00004##
[0069] Siamenoside I has the following formula:
##STR00005##
[0070] Mogroside VI has the following formula:
##STR00006##
[0071] Mogroside III E has the following formula:
##STR00007##
[0072] The term "fruit extract" as used herein refers to a fruit
extract or a sample taken from a fruit of a plant of the
Cucurbitaceae family, comprising at least one mogroside.
[0073] The term "Monk Fruit extract" as used herein refers to an
extract or sample taken from a Monk Fruit from the Monk Fruit
plant, Siraitia grosvenorii, comprising at least one mogroside.
[0074] The term "mogroside composition" as used herein refers to a
composition comprising at least one mogroside.
[0075] The term "temporal profile" of a composition, sugar or
sweetener, as used herein, is a measure of the perceived sweetness
intensity of said composition, sugar or sweetener over time. A
desirable or advantageous temporal profile is one wherein sweetness
is observed quickly and has a short linger similar to that of
sucrose.
[0076] The term "sucrose equivalent value" or "SEV" as used herein
refers to the sweetness equivalent of a sweetener related to the
sweetness of sucrose. For example, a sweetener at an SEV value of 5
would have a sweetness similar to a 5% by weight solution of
sucrose.
[0077] The term "zero calorie" as used herein refers to a sweetener
with less than 5 calories per reference amount customarily consumed
(RACC) and per labeled serving.
[0078] The term "low calorie" as used herein refers to a sweetener
having 40 calories or fewer per reference amount customarily
consumed (RACC) and per labeled serving.
[0079] All amounts given in % by weight are quoted on a dry solids
(ds) basis unless specifically stated otherwise. Thus, where
components are provided other than in their pure form, the amount
added should be adjusted to provide the required amount on a dry
solids basis. For example, where allulose is provided as a syrup,
the amount of syrup used should be adjusted to supply the required
amount of allulose on a dry solids basis.
[0080] The present invention provides a sweetener composition
comprising allulose and at least one mogroside.
[0081] In a preferred embodiment, the mogroside is selected from
the group consisting of mogroside V, mogroside IV, mogroside VI,
oxomogroside V, mogroside IIIE and siamenoside I or mixtures
thereof. It is generally preferred that at least four mogrosides
are present in the sweetener composition namely, Mogroside V,
Mogroside IV, 11-Oxomogroside V and Siamenoside I. It is
particularly preferred that the at least one mogroside is mogroside
V.
[0082] In a further preferred embodiment, the at least one
mogroside is from a fruit from a plant of the Cucurbitaceae family.
The Cucurbitaceae family of plants includes the plant species
Siraitia grosvenorrii, which is also known as the Monk Fruit plant.
The mogroside may be present in the sweetener composition of the
present invention in an extract from a fruit of a plant of the
Cucurbitaceae family. The fruit extract comprises at least one
mogroside. It is particularly preferred that the fruit is the Monk
Fruit from the species Siraitia grosvenorrii.
[0083] The fruit extract or Monk Fruit extract for use in the
present invention may be prepared as follows: The fruit is crushed
to release its natural juices. The crushed fruit is then infused
with hot water to extract the vitamins, antioxidants and sweet
components. The infusion is then passed through a series of filters
to obtain a pure, sweet fruit concentrate.
[0084] In a still preferred embodiment, the sweetener composition
of the present invention comprises allulose and a fruit extract
from a fruit of a plant of the Cucurbitaceae family. Preferably,
the fruit extract is a Monk fruit extract.
[0085] In a particularly preferred embodiment, the fruit extract
comprises a mogroside composition in an amount of at least about
50% by weight relative to the total weight of the fruit extract.
Preferably, the fruit extract comprises a mogroside composition in
an amount of about 50% to about 90% by weight relative to the total
weight of the fruit extract.
[0086] In a preferred embodiment, the mogroside composition
comprises at least one mogroside selected from the group consisting
of mogroside V, mogroside IV, mogroside VI, oxomogroside V,
mogroside IIIE and siamenoside I or mixtures thereof. It is
generally preferred that at least four mogrosides are present in
the mogroside composition, namely, Mogroside V, Mogroside IV,
11-Oxomogroside V and Siamenoside I.
[0087] It is particularly preferred that the fruit extract
comprises about 40% to about 65% by weight of mogroside V and about
0% to about 30% by weight of mogroside IV, mogroside VI,
oxomogroside V, mogroside IIIE or siamenoside I, or mixtures
thereof.
[0088] In a further embodiment, the fruit extract comprises about
50% to about 60% by weight of mogroside V and about 0% to about 30%
by weight of mogroside IV, mogroside VI, oxomogroside V, mogroside
IIIE or siamenoside I, or mixtures thereof.
[0089] In a further preferred embodiment, the fruit extract
comprises about 40%, 41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%,
50%, 51%, 52%, 53%, 54%, 55%, 56%, 57%, 58%, 59%, or 60% by weight
of mogroside V. Furthermore, the fruit extract preferably comprises
about 0%, 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%,
14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%,
27%, 28%, 29%, or 30% by weight of mogroside IV, mogroside VI,
oxomogroside V, mogroside IIIE or siamenoside I, or mixtures
thereof.
[0090] Suitable fruit extracts or mogroside compositions for use in
the present invention may be obtained following the methods of
producing such extracts described in U.S. Pat. No. 5,411,755 and
U.S. Publication. No. 2006/0003053.
[0091] According to an embodiment, the sweetener composition
comprises allulose in an amount of at least about 97% by weight and
fruit extract in an amount of at least about 0.05% by weight
relative to the total weight of allulose and fruit extract in the
composition.
[0092] According to an embodiment, the sweetener composition
comprises allulose in an amount of about 97% to about 99.95% by
weight and fruit extract in an amount of about 0.05% to about 3% by
weight relative to the total weight of allulose and fruit extract
in the composition.
[0093] In an embodiment, the sweetener composition comprises
allulose in an amount of about 98% to about 99.9% by weight and
fruit extract in an amount of about 0.1% to about 2% by weight,
preferably relative to the total weight of allulose and fruit
extract in the composition. Alternatively, the sweetener
composition comprises allulose in an amount of about 99.5% by
weight and fruit extract of about 0.5% by weight, preferably
relative to the total weight of allulose and fruit extract in the
composition.
[0094] According to an embodiment, the sweetener composition
comprises allulose in an amount of about 98% by weight and fruit
extract in an amount of about 2% by weight relative to the total
weight of allulose and fruit extract in the composition.
[0095] According to an embodiment, the sweetener composition
comprises allulose in an amount of about 99.94% by weight and fruit
extract in an amount of about 0.06% by weight relative to the total
weight of allulose and fruit extract in the composition.
[0096] According to an embodiment, the sweetener composition
comprises allulose in an amount of about 99.83% by weight and fruit
extract in an amount of about 0.17% by weight relative to the total
weight of allulose and fruit extract in the composition.
[0097] According to an embodiment, the sweetener composition
comprises allulose in an amount of about 97% by weight and fruit
extract in an amount of about 3% by weight relative to the total
weight of allulose and fruit extract in the composition.
[0098] According to an embodiment, the sweetener composition
comprises allulose in an amount of about 98.5% by weight and fruit
extract in an amount of about 1.5% by weight relative to the total
weight of allulose and fruit extract in the composition.
[0099] According to an embodiment, the sweetener composition
comprises allulose in an amount of about 99.6% by weight and fruit
extract in an amount of about 0.4% by weight relative to the total
weight of allulose and fruit extract in the composition.
[0100] In a preferred embodiment, the sweetener composition
comprises allulose in an amount of 97%, 97.1%, 97.2%, 97.3%, 97.4%,
97.5%, 97.6%, 97.7%, 97.8%, 97.9%, 98%, 98.1%, 98.2%, 98.3%, 98.4%,
98.5%, 98.6%, 98.7%, 98.8%, 99%, 99.1%, 99.2%, 99.3%, 99.4%, 99.5%,
99.6%, 99.7%, 99.8%, or 99.9% by weight and fruit extract in an
amount of about 0.1%. 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%,
0.9%, 1.0%, 1.1%, 1.2%, 1.3%, 1.4%, 1.5%, 1.6%, 1.7%, 1.8%, 1.9%,
2%, 2.1%, 2.2%, 2.3%, 2.4%, 2.5%, 2.6%, 2.7%, 2.8%, 2.9% or 3% by
weight, preferably relative to the total weight of allulose and
fruit extract in the composition.
[0101] In a further embodiment, the sweetener composition comprises
allulose and a fruit extract in an amount of between 70/30 to 30/70
by percentage of added sweetness in terms of relative sugar
equivalent value (SEV), preferably 50/50.
[0102] Preferably, the Monk Fruit extract is the commercially
available product PureFruit.TM., available from Tate & Lyle or
the commercially available product PureFruit.TM. Select, available
from Tate & Lyle.
[0103] A further aspect of the present invention provides a food
product comprising the sweetener composition of the invention.
Non-limiting examples of a food product include a confectionary
product (including, but not limited to, jelly candies, hard candies
and gums), a dessert product such as, yogurt (including, but not
limited to, full fat, reduced fat and fat-free dairy yoghurts, as
well non-dairy and lactose-free yoghurts and frozen equivalents of
all of these), frozen desserts (including, but not limited to,
frozen dairy desserts such as ice-cream--including regular ice
cream, soft-serve ice cream and all other types of ice cream--and
frozen non-dairy desserts such as non-dairy ice cream, sorbet and
the like), sweet bakery products (including, but not limited to,
biscuits, cakes, rolls, pies, pastries, and cookies), pre-made
sweet bakery mixes for preparing sweet bakery products, pie
fillings (including, but not limited to, fruit pie fillings and nut
pie fillings such as pecan pie filling), a cereal product such as
sweetened breakfast cereals (including, but not limited to,
extruded (kix type) breakfast cereals, flaked breakfast cereals and
puffed breakfast cereals), cereal coating compositions, baked goods
including bread products (including, but not limited to, leavened
and unleavened breads, yeasted and unyeasted breads such as soda
breads, breads comprising any type of wheat flour, breads
comprising any type of non-wheat flour (such as potato, rice and
rye flours), gluten-free breads), pre-made bread mixes for
preparing bread products, frozen dairy products, meats, dairy
products, condiments, snack bars (including, but not limited to,
cereal, nut, seed and/or fruit bars), soups, dressings, mixes,
prepared foods, baby foods, diet preparations, syrups, food
coatings, dried fruit, sauces, gravies, spreads (including, but not
limited to, jams/jellies, butters and other spreadable preserves,
conserves and the like). Other types of food product not mentioned
here but which conventionally include one or more nutritive
sweetener may also be contemplated in the context of the present
invention, especially those which are reduced sugar or low sugar
products. The food product may be an animal feed product. The food
product of the invention may comprise the sweetener composition as
a coating or frosting formed on the surface of the product. This
coating improves the flavor of the food product as well as its
shelf life.
[0104] Another aspect of the invention provides a beverage product
comprising the sweetener composition of the present invention.
Non-limiting examples of a beverage product include a carbonated
beverage (including, but not limited to, soft carbonated
beverages), a non-carbonated beverage (including, but not limited
to, soft non-carbonated beverages such as flavored waters and sweet
tea or coffee based beverages), fruit-flavored beverage,
fruit-juice, tea, milk, coffee especially those which are reduced
sugar or low sugar products. Other types of beverage product not
mentioned here but which conventionally include one or more
nutritive sweetener may also be contemplated in the context of the
present invention, especially those which are reduced sugar or low
sugar products.
[0105] A further aspect of the present invention provides a
table-top sweetener comprising the sweetener composition of the
invention.
[0106] According to an embodiment, the table-top sweetener is a dry
table-top sweetener. For example, it may take the form of tablets,
granules or a powder. Liquid table-top sweeteners may also be
contemplated, and typically take the form of an aqueous solution of
the components.
[0107] According to an embodiment, the sweetener composition of the
table-top sweetener comprises allulose in an amount of about 97.5%
to about 99.2% and fruit extract in an amount of about 0.8% to
about 2.5% by weight relative to the total weight of allulose and
fruit extract in the composition.
[0108] According to an embodiment, the sweetener composition of the
table-top sweetener comprises allulose in an amount of about 98.7%
and fruit extract in an amount of about 1.3% by weight relative to
the total weight of allulose and fruit extract in the
composition.
[0109] According to an embodiment, the sweetener composition of the
table-top sweetener comprises allulose in an amount of about 98.87%
and fruit extract in an amount of about 1.13% by weight relative to
the total weight of allulose and fruit extract in the
composition.
[0110] According to an embodiment, the sweetener composition of the
table-top sweetener comprises allulose in an amount of about 97.68%
and fruit extract in an amount of about 2.32% by weight relative to
the total weight of allulose and fruit extract in the
composition.
[0111] According to an embodiment, the table-top sweetener further
comprises one or more nutritive sweetener. The nutritive sweetener
may be selected from the group consisting of sucrose, glucose,
glucose syrup, isoglucose, fructose, glucose-fructose syrup,
maltose, lactose, corn syrup, high fructose corn syrup, invert
sugar, molasses, honey and agave. The nutritive sweetener is
sucrose in one preferred embodiment. Where the table-top product
includes a nutritive sweetener, said nutritive sweetener may be
present in an amount of up to about 30% by weight based on the
total weight of the table-top sweetener. For example, the nutritive
sweetener may be present in an amount of about 26% by weight based
on the total weight of the table-top sweetener.
[0112] According to an embodiment, the table-top sweetener further
comprises one or more co-sweetener selected from the group
consisting of high intensity sweeteners and sugar alcohols.
[0113] Various natural high intensity sweeteners may be used as the
one or more co-sweetener of the present invention. A specific
example is stevia extracts, as well as any sweet compounds isolated
from such extracts (including synthetic equivalents of such
compounds). Stevia, or Stevia rebaudiana, contains sweet compounds
in its leaves. These compounds may be extracted to provide stevia
extracts. The sweet taste of stevia extracts is mainly attributed
to a family of compounds known as `steviol glycosides`, examples of
which include rebaudiosides (i.e., rebaudioside A to F, M, N and
X), rubusoside, stevioside, and dulcosides. Stevia extracts, as
well as sweeteners comprising any one or more steviol glycoside,
may be used as the one or more co-sweetener of the present
invention. Extracts or sweeteners comprising rebaudioside A (Reb A)
are particularly preferred.
[0114] Various synthetic high potency sweeteners may also be used
as the one or more co-sweetener of the present invention. Specific
examples include sucralose, aspartame and acesulfame potassium (Ace
K).
[0115] Various sugar alcohols may also be used as the one or more
co-sweetener of the present invention. Specific examples include
maltitol, xylitol and erythritol.
[0116] Table-top sweeteners according to the present invention may
typically be used to sweeten beverages, especially hot beverages
such as tea and coffee. It has been found that the taste provided
by the table-top product is similar to the taste provided by
sucrose, and is superior to many known table-top sweeteners.
[0117] Another aspect of the present invention provides a bulking
agent comprising the sweetener composition of the invention.
[0118] A further aspect of the present invention provides a coating
agent comprising the sweetener composition of the invention.
[0119] A separate aspect of the present invention provides a
pharmaceutical product comprising the sweetener composition of the
invention.
[0120] Another aspect of the present invention provides a
nutritional or sports product comprising the sweetener composition
of the invention.
[0121] Another aspect of the present invention provides a cosmetic
product comprising the sweetener composition of the invention.
[0122] It will be appreciated that the amount of the sweetener
composition of the invention present in a food product, a beverage
product, a pharmaceutical product, a nutritional product, a sports
product, or a cosmetic product, will depend upon the type and
amount of sweetener present in the sweetener composition and the
desired sweetness of the food or beverage product.
[0123] According to an embodiment, the food or beverage product
comprises allulose and fruit extract in a total amount of about 1%
to about 12% by weight based on the total weight of the food or
beverage product.
[0124] According to an embodiment, the food or beverage product
comprises allulose and fruit extract in a total amount of about 1%
to about 5% by weight based on the total weight of the food or
beverage product.
[0125] According to an embodiment, the food or beverage product
comprises allulose and fruit extract in a total amount of about 4%
to about 10% by weight based on the total weight of the food or
beverage product.
[0126] According to an embodiment, the food or beverage product
comprises and fruit extract in a total amount of about 6% to about
12% by weight based on the total weight of the food or beverage
product.
[0127] An alternative aspect of the present invention provides the
use of the sweetener composition of the invention in a food
product, a beverage product, a pharmaceutical product, a
nutritional product, a sports product, or a cosmetic product, as a
bulking agent or as a coating agent.
[0128] The sweetener composition may be formulated in any
ingestible form, for example, as a syrup, in powder form, tablet
form, as granules, in a solution or in any other suitable form
including beverages and food products.
[0129] As outlined in the below examples, the sweetener composition
of the invention exhibits a sucrose equivalent value (SEV) greater
than the predicted value based on its individual components.
Therefore, the sweetener composition of the present invention
displays sweetness synergy.
[0130] The following examples are exemplary only and are not
intended to be limiting in any way.
EXAMPLES
Example 1
Evaluation of the Sensory Properties of the Sweetener Composition
of the Invention.
Materials and Methods
[0131] Round table evaluations were performed with a number of test
panelists. Equal sweet 10 SEV concentrations in neutral pH water
were made for allulose and PureFruit.TM. Select and as well as
equal (50/50) mixture of allulose and PureFruit.TM. Select.
PureFruit.TM. Select is commercially available from Tate &
Lyle. All mixtures were calculated using the Beidler mixture
equation for the sweeteners. The Beidler mixture equation for
sweeteners is as follows:
S E V = conc R m ax c o n c + 1 / K ##EQU00001##
[0132] The concentration of each component in the mixture in ppm is
divided by SEV (c/R) and is plotted against concentration, c. The
slope of the linear regression is the maximum SEV (R.sub.max). The
y-intercept of the linear regression multiplied by R.sub.max is the
half-maximal sweetness concentration, 1/K. R.sub.max and 1/K are
the two parameters used in the Beidler equation.
[0133] The equal-molar mixtures were tested against reference
samples for the panelists to determine SEV values. Reference
mixtures were 4%, 6%, 8%, 10%, 12%, and 14% sucrose in neutral pH
water.
[0134] The solutions were served in 2 ounce (approximately 60 ml)
souffle cups coded with 3-digit codes at room temperature. A two
minute wait period between samples was enforced. RO water and
unsalted crackers were available for the panelists to clear their
palates before and during testing. EyeQuestion was used for ballot
development and recording of results.
[0135] Results were collected in EyeQuestion for calculating
approximate SEV level of each test sample. Z-test statistics with
.alpha.=0.07 was used to determine significant difference from the
50/50 SEV mixture predicted value.
Sweetener Compositions Tested
TABLE-US-00001 [0136] Allulose Allulose PureFruit PureFruit
PureFruit PureFruit Allulose 10% Allulose 10% Select SEV 10 Select
SEV 10 Select blend Select blend INGREDIENT % GRAMS % GRAMS % GRAMS
Allulose 89% 17.02 40.848 0 0 8.51 20.424 DS syrup PureFruit 0 0
0.0725 0.3480 0.03625 0.087 Select RO Water 82.98 199.152 99.9275
479.652 91.45375 219.489 TOTAL 100 240 100 480 100 240
Results
[0137] FIG. 1 illustrates the SEV yielded for the sweetener
composition of the invention. This value was compared with the
predicted SEV for each of the individual component parts (as
illustrated by the straight shaded line on each graph).
Surprisingly, the composition of the invention, comprising allulose
and PureFruit.TM. Select exhibited sweetness synergy. The
composition yielded an SEV of 9.85, which was a higher SEV via
p-value for z-test above predicted 50/50 SEV values for the blend
at a greater than 90% confidence interval.
Conclusion
[0138] The sweetener composition of the present invention exhibits
a statistically significant sweetness synergy.
Example 2
Determination of the Temporal Profile of the Sweetness Composition
of the Invention
[0139] As the composition of the invention exhibited statistically
significant sweetness synergy, the temporal profile of this
composition was also determined. This experiment was undertaken to
determine if allulose had any influence on the temporal profile of
PureFruit.TM. Select when both components are present as a blend in
a sweetener composition.
Materials and Methods
[0140] Temporal profile was completed with a trained descriptive
panel. Panelists had several orientation rounds of the test samples
to familiarize themselves with the protocol and the test samples.
The tests were conducted as complete block designs in 3 replicates
with the trained panel and were done over two testing days (one for
each formula set). The presentation order was rotated. The
solutions were served in 2 ounce (56 g) souffle cups labeled with
3-digit codes, and panelists received 20 ml of each sample and were
instructed to use the entire sample. Panelists were instructed to
sample the product by placing the sample in their mouths and
swallowing or spitting out the sample immediately while starting
their intensity rating for sweetness at the same time using
EyeQuestion. Intensity ratings for sweetness were collected for 2
minutes. Panelists had a two minute wait time between samples and
at least a 10 minute break in-between repetitions. Panelists
cleaned their palates with bottled water and unsalted crackers.
[0141] The maximum intensity of each panelist for each sample was
determined for the entire temporal profile, and the overall
temporal profile data for that sample was then calculated using
normalization as % of maximum (e.g. maximum value is 100%, and all
intensity values are rated as a % based on value divided by maximum
intensity value). Once normalized data was calculated for each
panelist, averaged response across panelists was calculated. Based
on these normalized values, the averaged normalized % temporal
profile was then calculated as using normalization as % of maximum
(e.g. max value is 100%, all intensity values are rated as a %
based on value divided by maximum intensity value), and plotted for
each sample.
Sweetener Compositions Tested
TABLE-US-00002 [0142] Allulose Allulose Allulose Allulose PureFruit
PureFruit PureFruit PureFruit SEV 7.67 SEV 7.67 Select SEV 7.67
Select SEV 7.67 Select blend Select blend INGREDIENT % GRAMS %
GRAMS % GRAMS Allulose 68% 16.35 245.25 0 0 8.175 122.625 DS syrup
PureFruit 0 0 0.0400 0.6000 0.02 0.3 Select RO Water 83.65 1254.75
99.96 1499.4 91.805 1377.075 TOTAL 100 1500 100 1500 100 1500
Results
[0143] The sweetness temporal profile reported for the composition
of the invention is shown in FIGS. 2 and 3. FIG. 2 illustrates
sweetness onset and reports the normalized maximum intensity for
each sample over a time period 0 to 140 seconds. FIG. 3 illustrates
sweetness linger and reports the normalized maximum intensity for
each sample over a time period 0 to 20 seconds.
[0144] As illustrated in FIGS. 2 and 3, the composition of the
invention improves the temporal profile relative to PureFruit
Select.TM. alone. As illustrated in FIG. 2, the temporal onset is
quicker and as illustrated in FIG. 3 the temporal linger is
shorter, in the composition comprising allulose and PureFruit
Select.TM. mixture. The temporal profile is similar to that of
allulose alone and sucrose. The temporal profile of sucrose is
illustrated in FIGS. 4 and 5.
Conclusion
[0145] Mixing PureFruit.TM. Select with allulose improves the
temporal profile onset and linger properties of PureFruit.TM.
Select.
Example 3
Table-Top Sweeteners:
[0146] Three combinations of allulose and monk fruit extract (Luo
Han Guo) were prepared. One combination included only allulose and
monk fruit extract (PureFruit.TM. Select); one combination
additionally included a stevia extract (Tasteva.TM.) and
Rebaudioside A (Reb A); and one combination additionally included
sucrose:
TABLE-US-00003 Total dry weight of each table-top sample in 200 mL
Sample Table top composition of coffee 1 98.7% Allulose + 1.3%
PureFruit .TM. Select 3.53 gram 2 97.24% Allulose + 1% Tasteva .TM.
+ 1.11% PureFruit .TM. Select + 0.65% Reb A 1.66 gram 3 72.28%
Allulose + 1.72% PureFruit .TM. Select + 26% sucrose 2.4 gram
Truvia .TM. (comparative) 3.5 gram Sucrose (control) 8.4 gram
[0147] Each combination was dissolved in hot coffee. The total
weight of each combination was designed such that the sweetness of
each combination in 200 ml of coffee is similar to that of 8-10
grams of sucrose in the same amount of coffee. The coffee was made
by brewing 91.9 grams of Starbucks.TM. Blounde Veranda Blend ground
coffee with about 1600 mL of water. The calorie content of each
combination was targeted to be less than 5 kcal/200 mL coffee. Five
panelists were asked to compare the sweetness and taste profile of
each combination against sucrose control and Truvia.TM. (a
commercially available stevia-based sweetener) in hot coffee on a
scale of 1 to 5:
TABLE-US-00004 Sample Sample Sample 1 2 3 Truvia .TM. Average
rating 2.4 2.2 2.2 1.2
[0148] It was unexpectedly found that allulose can make low calorie
table-top sweetener taste more like sugar (sucrose). It is also
unexpectedly found that allulose-based low or zero calorie table
top sweetener taste significantly better than an erythritol-based
table top product.
* * * * *