Stevia-containing tabletop sweeteners and methods of producing same

A sweetener, stevioside technology, applied in the field of table sweetener composition, can solve the problem of providing calories

Inactive Publication Date: 2010-07-21
MCNEIL NUTRITIONALS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

High-intensity sweeteners provide sweetness but do not provide calories and other metabolic effects like nutritive sweeteners

Method used

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  • Stevia-containing tabletop sweeteners and methods of producing same
  • Stevia-containing tabletop sweeteners and methods of producing same
  • Stevia-containing tabletop sweeteners and methods of producing same

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0064] 100g of brand refined granulated sugar (sucrose) (Domino Foods, Inc. (Baltimore, MD)) and 2.12g stevia extract (Idyll Life Co., Ltd. (Bangkok, Thailand)) (with 99% by weight in all steviol glycosides total amount concentration of rebaudioside A) mixing and dry blending by sequential cutting and reblending (eg V-blending). The resulting mixture had a calculated SES of 8 grams of sucrose per gram (the sweetness intensity of rebaudioside A was calculated as 330 times the reported sucrose).

[0065]

[0066]

[0067] Table 3-1

example 2

[0069] Using a Flavia brand coffee maker (Flavia Beverage Systems (West Chester, PA)), 2 g of the blend of Example 1 (sample A) and 2 packets (about 2 g) Brand stevia (Wisdom Natural Brands (Gilbert, AZ)) (sample B) was mixed with 160 g of hot water each. According to the instructions on the box, the one used for Sample B contains about 2 teaspoons of SES and 1g of FOS per serving. Thus, each packet has an equivalent SES equivalent to a solution of about 10% sucrose in 160 g of water. Typically stevia extracts contain less than about 40% rebaudioside A.

[0070]

[0071]

[0072] Table 3-2

[0073] Samples were tasted hot by three tasting members. The consensus was that the two samples were about the same sweetness. Sample A has a relatively pure sweetness and does not contain any miscellaneous flavors other than sugar. Sample B tasted bitter, with a licorice flavor.

example 3

[0075] Five samples were prepared. Each sample was dissolved in 8 ounces of hot water provided by a Flavia brand coffee machine (Flavia Beverage Systems, West Chester, PA).

[0076] Sample A 1 pack brand non-calorie sweetener (McNeil Nutritionals,

[0077] LLC (Ft. Washington, PA))

[0078] Sample B 1.2 g blend of Example 1

[0079] Sample C 1.74 g blend of Example 1

[0080] Sample D 8g sucrose

[0081] Sample E 1g refined fine granulated sugar (sucrose)

[0082]

[0083]

[0084] Taste the samples while they are hot and make the following comments on sweetness: A is slightly sweeter than C, C is sweeter than B and D, B and D are roughly equal in sweetness and much sweeter than E, and E is barely appreciable .

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PUM

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Abstract

A reduced calorie sweetening composition having stevia extract and a simple sugar, wherein the stevia has a rebaudioside A level of from about 80 wt% to about 99 wt% relative to all steviol glycosides. The sweetener composition can be formulated as non-free flowing solids, powders, granules, or as liquids.

Description

technical field [0001] The present invention relates to a tabletop sweetener composition comprising stevioside and a method for preparing the composition. The stevioside-containing sweetener compositions of the present invention include simple sugars. Background technique [0002] Food and beverages are often flavored by adding sweeteners. For example, tabletop sweeteners are added to beverages (such as coffee and tea), cereals and fruit, and are also used as toppings for grilled foods. Sweetening food or beverages with tabletop sweeteners can change the taste of a food or beverage and often increase appetite. This practice is used in various food cultures across the globe, but is especially prevalent in Western cultures. [0003] Individual tastes vary, which can lead to a wide variation in one person's preferences compared to another's in terms of how much sweetener to add to a given food or beverage. For example, the amount of sweetener added to food during commercial...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/236A23L1/307A23L27/00A23L27/30A23L33/20
CPCA23F3/163A23L1/307A23F5/243A23L1/2366A23L27/36A23L33/20
Inventor S·J·卡泰尼
Owner MCNEIL NUTRITIONALS
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