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Sweetening compositions and processes for preparing them

Inactive Publication Date: 2011-01-27
GUILIN GFS MONK FRUIT CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

[0216]The specific methods and compositions described herein are representative of preferred embodiments and are exemplary and not intended as limitations on the scope of the invention. Other objects, aspects and embodiments will occur to those skilled in the art upon consideration of this specification, and are encompassed within the scope and spirit of the invention. It will be readily apparent to one skilled in the art that varying substitutions and modifications may be made to the invention disclosed herein without departing from the scope and spirit of the invention. The invention illustratively described herein suitably may be practised in the absence of any element or elements, or limitation or limitations, which is not specifically disclosed herein as essential. Thus, for example, in each instance herein, in embodiments or examples of the present invention, the terms “comprising”, “including”, “containing” etc are to be read expansively and without

Problems solved by technology

The Luo Han Guo fruit itself, although sweet, is unsuitable for widespread use as a non-nutritive sweetener without additional processing.
Drying the fruit preserves it, but also causes the formation of other undesirable bitter, astringent and cooked flavours.
Despite advances in processing technology, existing sweetening compositions derived from Luo Han Guo fruit still suffer from the disadvantages of having a brown / yellow colour and noticeable undesirable flavours.

Method used

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  • Sweetening compositions and processes for preparing them

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0106]Luo Han Guo fruit extract, (pH 4.2 and 6.2% w / w soluble solids by refractometer), was received frozen from Guilin, P R China. The Luo Han Guo extract had been prepared by the following method.

[0107]1.2 tonnes of good quality, fresh Luo Han fruit is mechanically shredded and dropped into a steam jacketed vat. 1,500 L of filtered water is added to the macerated fruit. The water is heated to 100° C. and the mixture is decocted for 45 minutes. After 45 minutes the decoction is drained off the fruit and filtered to remove large fruit particles. A further 1,500 L of water is added to the fruit remaining in the vat. The water is heated to 100° C. and the mixture is decocted for 45 minutes. After 45 minutes the decoction is drained off the fruit, filtered to remove large fruit particles, and combined with the decoction from the first cycle. This cycle is repeated one more time to give a total volume of 4,500 L of supernatant. The supernatant has soluble solids of between 3%-6.5%.

[0108...

example 2

[0127]Luo Han Guo fruit juice 4,500 L was hot water extracted from 1.2 tonne fruit using the method described in Example 1, then chill stored at 0 to −3° C. until processed. The juice was withdrawn from storage in 500 L batches and warmed in a steam jacketed open kettle to 45±5° C. The juice pH was 3.9 and availed 3.2% w / w soluble solids, (determined gravimetrically).

[0128]1. Removal of suspended solids to avert blinding of the harvesting adsorbent resin.

[0129]A proprietary pectinase enzyme preparation (Novozym 33056) 100 mL was added to each 500 L batch and the incubated mixture gently stirred for 30 minutes until a flock formed and began to settle, whereupon the temperature was rapidly raised to 85° C. to terminate the enzyme activity and pasteurise the juice. The liquid was then siphoned off into 50 L, food-grade polyethylene carboys, capped and left to cool. When below 65° C. the juice was filtered to optical clarity by pumping it through a plate filter fitted with double layers...

example 3

[0147]Luo Han Guo fruit juice 4,500 L was hot water extracted from 1.2 tonne fruit using the method described in Example 1.

[0148]1. Removal of suspended solids to avert blinding of the harvesting adsorbent resin.

[0149]The juice was filtered to optical clarity by pumping it through an ultra filtration unit with membranes having a molecular weight cut off of 100 kDa. The permeate was an optically clear, pale yellow juice.

[0150]2. Concentration of mogrosides by harvesting onto US-FDA compliant, adsorbent resin.

[0151]Commercially available divinylbenzene copolymer adsorbent resin, (Alimentech P470), was prepared for contact with food as defined in US FDA 21 CFR Ch. 1, 173.65, in a locally manufactured pressurised stainless steel column, by following the resin supplier's instructions. The filtered Luo Han extract, previously prepared according to Section 1, were pumped through the adsorbent resin under pressure at less than 50° C. flow vacillating between 30 and 50 L / min. The mogroside d...

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Abstract

The invention relates to sweetening compositions containing from about 16% to about 75% mogroside V and from about 30% to about 95% total terpene glycosides on a dry weight basis, and wherein a filtered (0.2 μm) solution of the composition in water having a solids content of 1% w / v has an absorbance at 420 nm of about 0.55 or below. The invention also relates to methods of preparing such compositions.

Description

FIELD OF THE INVENTION[0001]This invention relates to sweetening compositions. It more particularly relates to sweetening compositions containing terpene glycosides, and to foods and beverages sweetened with such compositions. The invention also relates to processes for preparing the sweetening compositions.BACKGROUND OF THE INVENTION[0002]With obesity on the rise in the Western world, consumers are constantly looking for ways to reduce the calorie content of their diet, but without sacrificing flavour. Many lower calorie food and beverage products have been developed. There are a number of low calorie products containing artificial non-nutritive sweeteners, such as saccharine, aspartame, cyclamate, dipeptides, trichlorosucrose and Acesulfame K. However, there is growing concern over the safety of some of these artificial sweeteners and many consumers would prefer to reduce their intake of such sweeteners.[0003]Certain naturally-occurring terpene glycosides, particularly triterpene ...

Claims

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Application Information

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IPC IPC(8): A61K31/715A23L1/09A23L2/60A23L5/20A23L11/30A23L27/00A23L27/10A23L27/30
CPCA23L1/2366A23L2/60A23V2002/00A23V2250/254A23L27/36A23L29/30A23L5/00C07J17/005
Inventor LYNDON, REX MURRAYMILLER, CHRISTOPHER JOHNSMITHFUSHENG, LAN
Owner GUILIN GFS MONK FRUIT CORP
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