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Sweetness enhancers including rebaudioside A or D

A technology for rebaudioside and sweetness, which is applied in the field of combination of rebaudioside A and rebaudioside C and/or dukel glycoside A and its stereoisomers, and can solve problems such as description and non-description

Inactive Publication Date: 2012-07-11
REDPOINT BIO CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is no description of combining rebaudioside A with rebaudioside C and / or dulquilside A, wherein the amount of rebaudioside A is less than or equal to rebaudioside C or dulquilside A per A consumable composition in various amounts is used to enhance the sweet taste, and how the sweetness of the consumable composition plays a role in the sweetness enhancement effect of diterpene glycosides is not described

Method used

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  • Sweetness enhancers including rebaudioside A or D
  • Sweetness enhancers including rebaudioside A or D
  • Sweetness enhancers including rebaudioside A or D

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0113] In a double-blind controlled experiment according to the following protocol, the sweetness of 300 μM Reb C (Chromadex, CA; 94.9% purity; 2.9% impurities other than water) to 5% (w / v-%) sucrose solution The enhancement effect was evaluated. The following three products were evaluated by trained judges:

[0114] High concentration of sucrose (7% w / v)

[0115] Low concentration of sucrose (5% w / v)

[0116] Low concentration of sucrose + sweetness enhancer (test compound)

[0117] Products were evaluated using a sequential monadic test protocol. Three samples were provided to the subjects for evaluation. Each subject was instructed to swirl the first sample in his or her mouth for 3-5 seconds, spit the entire sample into a disposable cup, and then evaluate the sweetness of the sample. Intensity was rated on the scorecard by noting the value on a scale of 0-8 (eg, 0=none, 2=slight, 4=definite, 8=very strong). After deciding on sweetness, subjects rinsed their mouths wi...

Embodiment 2

[0124] The sweetness enhancing effect of 300 μM Reb C on a 5% (w / v-%) sucrose solution was evaluated in a double-blind controlled experiment as described in Example 1. The results of this test are shown in figure 2 middle. From figure 2 As can be seen, the judges found that the sweetness of a solution of 5% (w / v-%) sucrose combined with 300 μΜ of RebC was close to that of a 7% (w / v-%) fructose solution.

Embodiment 3

[0126] The taste of the 250 μM Reb C solution was evaluated by a test group of five (5) subjects as follows (mandatory choice): Subjects were given 2 cups, each containing 10 ml of 250 μM Reb C in water or water (room temperature). The contents of the samples were not disclosed to the subject until completion of the test. Subjects were asked to suck most or all of the 10ml from the first cup, swirl the liquid in their mouth, spit it into the cup, and rinse their mouth vigorously with water. The contents of the second cup were sampled in the same manner shortly thereafter. Subjects were then asked to select the sweeter of the two samples or, if not sweet, to describe the qualitative taste profile of the sample with a detectable taste. All subjects correctly identified samples containing Reb C and gave the following qualitative taste descriptions:

[0127] Subject 1: metallic taste, no sweet taste;

[0128] Subject 2: Disgusting ("sick")

[0129] Subject 3: slightly sweet, ast...

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Abstract

The present invention is directed to the use of rebaudioside A or rebaudioside D in combination with one or more compounds of Formula (I), or a stereoisomer thereof, wherein R2 is rhamnose, and R and R1 are each independently selected from the group consisting of hydrogen, glucose, and beta-sophorose, for enhancing the sweet taste of carbohydrate sweeteners, such as sucrose and fructose. The present invention is also directed to consumables which include a combination of a carbohydrate sweetener, rebaudioside A or rebaudioside D, and one or more compounds of Formula (I), or a stereoisomer thereof.

Description

[0001] introduction [0002] This application claims priority to US Provisional Application Serial Nos. 61 / 240,154, filed September 4, 2009, and 61 / 296,860, filed January 20, 2010, the contents of which are hereby incorporated by reference in their entirety. Background of the invention [0003] 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 can reach 10-20% of the leaf weight. A typical profile of the four major glycosides found in the leaves of Stevia includes 0.3% dulcoside, 0.6% rebaudioside C, 3.8% rebaudioside A on a dry weight basis and 9.1% stevioside. Other glycosides identified in stevia include rebaudiosides B, D, and E; and ducrosides A and B. Of the four major diterpene glycoside sweeteners present in Stevia leaves, only two (stevioside and rebaudioside A) have well-characterized physical and sensory properties. It is known that ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/236A23L27/30
CPCA23L2/60A23K1/1853A23K1/1612A23V2002/00A23K1/1646A23L2/52A23K1/1618A23K1/1846A23L1/2363A23L1/2364A23K20/10A23K20/111A23K20/121A23K50/40A23K50/42A23L27/33A23L27/34A23V2200/132A23V2250/258A23V2250/262
Inventor R·基尔·帕尔默F·雷蒙德·塞尔弥
Owner REDPOINT BIO CORP
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