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Natural sweetener and methods of manufacturing thereof

A natural sweetener and flavor technology, applied in food preparation, function of food ingredients, confectionery industry, etc., can solve the problem of increasing the extra cost of manufacturing methods, limiting applications, and adverse sensory characteristics such as flavor, smell, taste, and color, etc. question

Inactive Publication Date: 2009-08-12
INTERCONTINENTAL GREAT BRANDS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For example, heat-processed fruit extracts are often darker in color, have more off-flavors, and more off-flavors than non-heat-processed fruit extracts
Therefore, although thermally processed Luo Han Guo fruit extract may be more readily available as a biomass source, it has drawbacks due to thermal processing: it has additional undesirable organoleptic properties (i.e. flavor, smell, taste, and color), it has Limiting its use as a traditional sweetener in food and beverages
However, this additional elution step adds additional cost, time and steps to the manufacturing process and, therefore, is generally undesirable

Method used

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  • Natural sweetener and methods of manufacturing thereof
  • Natural sweetener and methods of manufacturing thereof
  • Natural sweetener and methods of manufacturing thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Commercially available heat-processed mogroside powder was analyzed to determine its original, unmodified composition. Mormordica 80% (Amax NutraSource, California), PureLo (Bio Vittoria, New Zealand), and ACT (Hamburg, Germany) were tested to determine insoluble content, color, phenolic content, and flavor / odor volatile content .

[0039] The insoluble content was determined by gravimetric analysis. Weigh about 100 mg of mogroside sample into a tared test tube. Add about 5 ml of room temperature water and mix the contents well. Centrifuge the sample in a low-speed benchtop centrifuge, then discard the supernatant. The tube was inverted and the neck of the tube was carefully dried by wiping with tissue paper. The tubes were then placed under high vacuum overnight to remove residual moisture. The test tube containing the dried sample is then weighed. The insoluble matter content or residual amount is calculated with formula B:

[0040] Total phenol content was det...

Embodiment 2

[0046] The unmodified AMAX commercial thermally processed extract in Example 1 was further analyzed using the methods provided in Example 1 to determine the concentration of various flavor / odor volatile components. Analysis of samples for the determination of aldehydes (hexanal, heptanal, octanal, nonanal and decanal), unsaturated aldehydes (octenal, undecenal, 1-decadienal, 2-decadienal), Methyl ketones (2-heptanone and 2-undecanone), and butyl crotonate content. The results are shown in Table 2 below.

[0047] Table 2: Flavor / Odor Volatile Components in Unmodified AMAX

Embodiment 3

[0049] The unmodified AMAX Luo Han Guo extract in Example 1 was further processed and concentrated using the methods disclosed herein to remove undesired organoleptic properties.

[0050] About 50 grams of unmodified AMAX extract was suspended in room temperature water (about 25°C) to form an aqueous suspension or slurry with about 2% solids. The aqueous suspension was then vacuum filtered at room temperature using Whatman #2 filter paper (Whatman Corporation, Florham Park, NJ) to remove water insoluble components to form a clear filtrate or a clear aqueous solution. The clarified filtrate was then passed through an Amberlite TM Resin (Rohm & Haas, Philadelphia, Pennsylvania) and operated at room temperature to form a treated aqueous solution. The treated aqueous solution was then processed through an ultrafiltration membrane with a MWCO (Pall Corporation, East Hills, New York) of 1,000 Daltons at room temperature under a pressure of 50 psig to form a treated Monk Fruit extra...

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PUM

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Abstract

A method of preparing a natural sweetener from a heat-processed powdered fruit extract of the cucurbitaceae family, such as luo han guo is provided. In one embodiment, the method provides a cleaner tasting and concentrated natural sweetener in which objectionable flavors, odors, colors, and insoluble components are removed to form the natural sweetener.

Description

technical field [0001] The field of the invention relates to methods of producing natural sweeteners from the fruits of Cucurbitaceae plants, and in particular to methods of producing natural sweeteners from heat-treated, powdered Luo Han Guo extracts. Background technique [0002] Luo Han Guo generally refers to the fruit of Siraitia grosvenori, a species in the Cucurbitaceae family, a perennial vine native to certain regions of South Asia and China. Luo Han Guo fruit is often known for its intensely sweet taste, and its fruit extract is up to about 300 times sweeter than sugar. It is believed that the sweetness of Luo Han Guo is mainly derived from mogrosides, which are a group of glycosides of terpenes, which are also usually only present at about 1% in the fleshy part of Luo Han Guo fruit. It is generally understood that most of the sweetness is provided by a particular mogroside, which is commonly named mogroside V (mogroside V). [0003] Momordica grosvenori is almos...

Claims

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Application Information

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IPC IPC(8): A23L1/221A23L1/212A23L5/20A23L5/49A23L19/00A23L27/00A23L27/10A23L27/12A23L27/30A23L33/20
CPCA23L1/0156A23V2002/00A23L1/2366A23G3/36A23L5/273A23L27/36A23V2200/132
Inventor L·G·韦斯特D·维卢奇N·-C·金G·W·哈斯O·埃雷拉-戈麦斯
Owner INTERCONTINENTAL GREAT BRANDS
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