Sweetener composition and food containing same

A technology of composition and sweetener, applied in the direction of food ingredients, food ingredients as taste improvers, food science, etc., can solve the problems of difficult practical application of cost, low content, etc., achieve excellent sweetness quality and improve sweetness quality Effect

Active Publication Date: 2021-09-24
MORITA KAGAKU KOGYO CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although these steviol glycosides all have sufficient sweetness qualities to be used as sweeteners for table sugar substitutes, their content in plants is so small that their practical use is difficult in terms of cost

Method used

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  • Sweetener composition and food containing same
  • Sweetener composition and food containing same
  • Sweetener composition and food containing same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0111]The extract was obtained by extracting three times from 1000 g of dry Stevia leaves with 15 volumes of warm water. The resulting extract was passed through a column packed with 1000 ml of nonpolar adsorption resin (Diaion HP20, Mitsubishi Chemical Corporation) and washed with water. The sweet component is then eluted with ethanol, and the eluate is vacuum concentrated to remove the alcohol. The concentrate was diluted with water so that the solids were about 4%. The mixture was passed through a column packed with 200 ml of cation exchange resin (Diaion PA408, Mitsubishi Chemical Corporation) and a column packed with 200 ml of anion exchange resin (Diaion WA30, Mitsubishi Chemical Corporation) and decolorized. The decolorized solution was subjected to reduced pressure to concentrate the solution until the solid was about 30%, and the solution was dried with a vacuum drier to obtain 105 g of powder (powder a).

Embodiment 2

[0113] Powder a obtained in Example 1 contained 65% by weight of rebaudioside, 11% by weight of stevioside and 8% by weight of rebaudioside C. After the powder was heated and dissolved in 10 volumes of 90% ethanol, the solution was cooled to 4°C and left to stand for 24 hours. Crystals (90% by weight of rebaudioside A, 4% by weight of stevioside C and 1% by weight of rebaudioside C) obtained after the solution was allowed to stand were separated and removed.

Embodiment 3

[0115] The mother liquor separated in Example 2 was concentrated in vacuo. Water was added to bring the concentrated solids to about 4%. The mixture was again passed through a column filled with nonpolar adsorption resin, a column filled with cation exchange resin, and a column filled with anion exchange resin, and concentrated and dried. After drying, the crystallization operation and removal of crystals were repeated three times. In addition, filtration was performed after adding activated carbon. The filtrate was again passed through a column filled with nonpolar adsorption resin, a column filled with cation exchange resin, and a column filled with anion exchange resin, and concentrated and dried. The final isolated mother liquor obtained by repeating the same procedure until rebaudioside A, stevioside, etc. could no longer be removed was concentrated and dried to obtain 8.5 g of a steviol glycoside-containing powder (sample 1).

[0116] The components of the obtained sa...

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PUM

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Abstract

The invention provides a sweetener composition, which can be used in food as a sugar substitute sweetener. Specifically, the sweetener composition comprises rebaudioside O and rebaudioside N as active ingredients, or at least one of rebaudioside D and rebaudioside M as active ingredients and At least one of rebaudioside O and rebaudioside N. Furthermore, the sweetener compositions are used in combination with additional sweeteners.

Description

technical field [0001] The present invention relates to a sweetener composition comprising steviol glycosides, and food products comprising the sweetener composition. Background technique [0002] Stevia (stevia) is a perennial plant of Compositae native to Paraguay in South America, and its legal name is Stevia (Stevia Rebaudiana Bertoni). The main component of stevia is stevioside, which is 300 times sweeter than table sugar. Stevia includes sweetening components such as Rebaudioside A, Rebaudioside C, Rebaudioside D, Rebaudioside E, and Ducoside A. These sweetening ingredients are used as natural sweeteners. [0003] Although the existence of stevioside, the main component of Stevia, has been known for a long time and has been used as a sweetener, the use of stevioside has been limited due to an unpleasant aftertaste such as bitterness remaining when used as a sweetener. On the contrary, rebaudioside A contained in stevia, which is the second sweetness component, has h...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/00
CPCA23L27/36A23L27/86A23L27/84A23V2002/00A23V2200/16A23V2250/262A23L27/88A23L27/30A23V2250/258A23L27/00
Inventor 守田丰重高田总
Owner MORITA KAGAKU KOGYO CO LTD
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