Sweetness enhancers, compositions thereof, and methods for use
A technology of sweetness enhancer and composition, applied in the field of sweetness enhancer, its composition, and use, which can solve the problems of high price of no-calorie or low-calorie sweeteners
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Embodiment 1
[0086] Multiple Sip and Swallow Tasting Method
[0087] Take the first sip (approximately 2.2 mL) ca. 20 mL of the control composition and swallow. After waiting 15 to 25 seconds, take a second sip of the control composition and swallow, then note the sweetness and / or taste of the control composition. After waiting 15 to 25 seconds, repeat these steps with the comparative composition. The difference in sweetness and taste between the control composition and the comparative composition is recorded. This cycle was repeated once for each composition tested to confirm the initial results. For consistent comparisons, all samples were measured at an average of 23.0°C ± 1°C across samples and to minimize any effect of temperature on the perceived taste or sweetness of the composition.
[0088] Taste Testing Guide
[0089] To complete the taste test, three sweetener samples were paired with one additive and taste tested as described above. A three minute interval preceded the tes...
Embodiment 2
[0107] Steviol Glycosides (Steviol Glycosides) sweetness detection threshold estimation.
[0108] First, 20 mg of steviol glycosides was dissolved in 20 mL of purified water to prepare a 1,000 ppm steviol glycoside solution. A portion of this solution (10 mL) was diluted to 20 mL with water to obtain a 500 ppm solution. Additional 1:1 serial dilutions made solutions at 250 ppm, 125 ppm, 62.5 ppm, 31.2 ppm and 15.6 ppm. Those solutions were tasted by experienced subjects in ascending order of concentration by using the suck-and-spit procedure disclosed herein. The sweetness detection threshold estimated by these subjects was determined to be the lowest concentration at which sweetness was unambiguously perceived.
[0109] Thereafter, 20 mg of rubusoside was dissolved in 200 mL of purified water to prepare a 200 ppm rubusin solution. A portion of this solution (50 mL) was diluted to 100 mL with water to obtain a 100 ppm solution. Additional 1:1 serial dilutions were made to ma...
Embodiment 3
[0115] Purification of Crude Rubusoside
[0116] About 30 grams of crude rubusoside (63.7%) obtained from Waterstone Tech was dissolved in about 100 mL of 60:40 MeOH and water. The column was packed with 300 g of reverse phase material obtained from Phenomenex (Sepra C18; 50um, 65A) suspended in 1000 mL of 60:40 MeOH and water. After removing 1000 ml of 60:40 MeOH and water from the filled column, the suspended 30 g of rubusoside was dissolved in 100 ml of 60:40 MeOH and water on the column. The column was eluted with 2000 mL of 70:30 MeOH and water and forty fractions (~50 mL each) were collected. Parts 6-19 showed rubusoside. Fractions 6-19 were combined and concentrated under vacuum on a rotary evaporator to yield 6.6 g of a dry powder. From this 3 grams of material were removed into a round bottom flask and 15 mL of MeOH was added. The mixture was refluxed with stirring for 1 hour and cooled to room temperature over 30 minutes. The mixture was stirred for more than 30...
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