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Sweetening compositions and processes for preparing them

a technology of compositions and sweeteners, applied in the field of sweetening compositions, can solve the problems of unsuitable for widespread use as non-nutritive sweeteners without additional processing, formation of other undesirable bitter, astringent and cooked flavours, and the disadvantage of brown/yellow colour of existing sweetening compositions derived from luo han guo fruit, etc., and achieve the effect of increasing the ethanol concentration

Inactive Publication Date: 2015-08-06
GUILIN GFS MONK FRUIT CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

The methods and compositions described in this patent are examples of how to achieve certain results. These examples are not intended to be limitations on what can be done, but instead are meant to show how to do something efficiently and effectively. The patent encourages skilled individuals to modify and enhance the invention described herein without deviating from its scope and meaning. The terms "comprising," "including," and "containing" are used in a broad way to mean including or containing without limitation.

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

[0101]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.

[0102]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%.

[0103]...

example 2

[0116]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 gravirnetrically).

1. Removal of Suspended Solids to Avert Blinding of the Harvesting Adsorbent Resin.

[0117]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 of ...

example 3

[0130]Luo Han Guo fruit juice 4,500 L was hot water extracted from 1.2 tonne fruit using the method described in Example 1.

1. Removal of Suspended Solids to Avert Blinding of the Harvesting Adsorbent Resin.

[0131]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.

2. Concentration of Mogrosides by Harvesting onto US-FDA Compliant, Adsorbent Resin.

[0132]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 depleted Luo...

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Abstract

The invention relates to sweetening compositions obtained from the Luo Han Guo fruit, a member of the Cucurbiticeae family. The compositions are free of bitter-tasting impurities, have a light colour and contain about 16-75% mogroside V and about 30-95% total terpene glycosides on a dry weight basis. A filtered (0.2 μm) solution of the composition in water with a solids content of 1% w / v has an absorbance at 420 nm of about 0.55 or below. Also disclosed is a method of preparing such compositions which includes a heating step to encourage the formation of melanoidins, highly coloured impurities, thereby permitting their removal by filtration providing a lighter coloured product.

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