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Composition

A technology of beverage and weight ratio, applied in the field of sweet beverage composition, can solve the problems of negative taste, consumer dislike, etc., and achieve the effects of improving shelf life, improving stability and fast degradation speed

Pending Publication Date: 2021-08-06
SUNTORY HLDG LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, although these products produce a very sweet taste, they may have negative taste aspects, which consumers may not like

Method used

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Embodiment

[0090] The study was carried out as follows, samples containing 50ppm, 150ppm, 250ppm and 400ppm of Reb D were prepared, and the samples had the following Reb D:Reb M ratios: 1:4, 1:1, 4:1, wherein the total of the samples The concentration is 400ppm. Samples were prepared in phosphate buffer, and phosphoric acid was used to adjust the pH. Samples were prepared at the following pH: 2.0, 2.5, 3.0 and 3.5. These samples were incubated at 40°C for 8 weeks. This incubation protocol should simulate degradation over 6 months at room temperature. The amount of Reb D and Reb M in each sample at T=0 was calculated by HPLC, which was then used to calculate the amount of Reb M remaining in each sample at each indicated time point. Aliquots were taken at weeks 2, 4, 6, and 8 and analyzed by HPLC to determine the combination of Reb D and Reb M and the degradation of Reb D during the 8-week study. The data show that both concentration and pH affect Reb D degradation. Figure 4 The data...

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PUM

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Abstract

The present invention relates to sweetened beverage compositions comprising the steviol glycoside rebaudioside D (Reb D) and combinations of Reb D and rebaudioside M (Reb M). The present invention also relates to methods to reduce the degradation and improve the stability of Reb D.

Description

technical field [0001] The present invention relates to sweetened beverage compositions comprising the steviol glycoside rebaudioside D (Reb D) and a combination of Reb D and rebaudioside M (Reb M). The present invention also relates to methods of reducing the degradation of Reb D and improving the stability of Reb D. Background technique [0002] Sweeteners are used in beverages to impart a pleasant sweet taste. However, the use of caloric sweeteners (eg, sucrose, glucose, fructose, etc.) has been associated with a wide range of health problems. In particular, obesity, diabetes, high cholesterol, and tooth decay are all associated with high sugar consumption. [0003] Therefore, natural high-intensity low-calorie sweeteners are desirable substitutes for sugar. These products have sweetness levels many times that of sucrose, and their use can substantially reduce the caloric value present in a drink or food. However, although these products produce a very sweet taste, th...

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Application Information

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IPC IPC(8): A23L27/10A23L2/60
CPCA23L2/60A23L27/10A23L29/30A23L2/54A23L27/36
Inventor 糸山彰徳朝见阳次藤江彬子皿田成
Owner SUNTORY HLDG LTD