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Compositions comprising mogrosides, steviol glycosides and glycosylated derivatives thereof and methods of enhancing the mouthfeel or sweetness of consumables

a technology of steviol glycosides and mogrosides, which is applied in the field of compositions comprising mogrosides, steviol glycosides and glycosylated derivatives thereof, can solve the problems of unsatisfactory taste and temporal profiles of swingle extracts and stevia extracts, and achieve good mouthfeel

Inactive Publication Date: 2018-05-03
SWEET GREEN FIELDS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

The present invention provides useful compositions with sweetness and good mouthfeel without off-flavor, bitterness, metallic taste, lingering aftertaste, licorice taste, or delayed onset of sweetness. The use of GMGs (glycosylated mixture of GMGs or isolated GMG constituents) reduces or eliminates these unwanted tastes associated with SG, MG, and GSG compositions. The masking effect is also applicable to MGs and GSGs, which often have unwanted materials. Additionally, GMGs enhance the mouthfeel of solutions or compositions.

Problems solved by technology

However, the taste and temporal profiles of swingle extracts and stevia extracts may not be ideal.

Method used

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  • Compositions comprising mogrosides, steviol glycosides and glycosylated derivatives thereof and methods of enhancing the mouthfeel or sweetness of consumables
  • Compositions comprising mogrosides, steviol glycosides and glycosylated derivatives thereof and methods of enhancing the mouthfeel or sweetness of consumables
  • Compositions comprising mogrosides, steviol glycosides and glycosylated derivatives thereof and methods of enhancing the mouthfeel or sweetness of consumables

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0301]Preparation of Glycosylated Swingle Extract Containing Mogroside V (Abbreviated as “GMG-V”)

[0302]1.1 Glycosylation of mogroside V 20% (herein, the percentage refers to the purity of mogroside V in dried swingle extract containing mogroside V before transgylcosylation is 20% by weight. Thus the sample of the glycosylated dried swingle extract in the example 1.1 is abbreviated as “GMG-V20L” and abbreviated names of the samples in the examples that follow are named using this nomenclature.

[0303]20 g mogroside V 20% (available from Hunan Huacheng Biotech, Inc.), 20 g tapioca dextrin and 200 ml water were mixed. The pH was adjusted to 5.9, then 1 ml CGTase was added and the mixture was stirred for 48 hours at 60-70° C. The mixture was then heated to 80° C. for 30 minutes, followed by spray drying the resulting mixture to provide 34 g product GMG-V20L.

[0304]1.2 Glycosylation of Mogroside V 20% (Abbreviated as “GMG-V20S”)

[0305]20 g mogroside V 20%, 20 g tapioca dextrin and 200 ml wat...

example 2

[0310]Evaluation of the Sweetness Detection Threshold:

[0311]To evaluate the sweetness potency of various concentrations of GMG or MGV in aqueous solutions, aqueous solutions of GMG and MGV at various concentrations were prepared and were evaluated at room temperature. The sample solutions were evaluated by 8 panelists that were previously qualified for their taste acuity. Samples coded with triple digit numbers were given to a panelist randomly. Panelists tasted the samples randomly. After tasting a sample, every panelist was required to wash their mouth with water and rest for 60 seconds. Panelists gave ratings of “sweet” or “not sweet” to each sample.

[0312]The results are as follow:

[0313]2.1 GMG-V20L Concentration on Sweetness Detection Threshold

[0314]It can be seen from FIG. 1 that the sweetness detection threshold of GMG-V20L is about 1000 ppm.

[0315]2.2 GMG-V20S Concentration on Sweetness Detection Threshold

[0316]It can be seen from FIG. 2 that the sweetness detection threshold ...

example 3

[0323]Synergistic Taste Effects of GMG to Sugar:

[0324]3.1 Conditions

[0325]The samples were tested in aqueous solution of citric acid at pH 3.8. The concentration by weight of the samples used in the test are shown in Table 2:

TABLE 2SampleGMG-GMG-GMG-No.SugarV20LV40V606987%——2016%200 ppm—3526%—200 ppm7766%——200 ppm

[0326]3.2 the Evaluation of Taste Profile was Carried Out by the Procedure as Follows:

[0327]I. The components where mixed and then dissolved in aqueous citric acid (pH 3.8) with ultrasound at room temperature and left to equilibrate for 30 minutes.

[0328]II. Panel: 8 persons

[0329]III. Method:

[0330]The sample solutions were evaluated by 8 panelists that have been previously qualified for their taste acuity. Samples coded with triple digit numbers were given to the panelist randomly. Panelists tasted the samples randomly. After tasting a sample, every panelist was required to rinse their mouth with water and rest for 60 seconds. For the sweetness evaluation of each sample, the...

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Abstract

The invention describes compositions comprising glycosylated mogroside(s) or glycosylated swingle extracts and methods of enhancing the mouthfeel, sweetness or flavor of consumable products.

Description

CROSS REFERENCE TO RELATED APPLICATIONS[0001]This application claims the priority dates of U.S. Provisional Patent Application Ser. No. 62 / 416,356, filed Nov. 2, 2016 and Provisional Patent Application Ser. No. 62 / 577,776, filed Oct. 27, 2017, the disclosures of which are incorporated by reference herein in their entirety.FIELD OF THE INVENTION[0002]The invention relates generally to compositions comprising glycosylated mogroside(s) or glycosylated swingle extracts and methods of enhancing the mouthfeel, sweetness or flavor of consumable products.BACKGROUND OF THE INVENTION[0003]Mogrosides are a family of triterpene glycosides isolated from fruits of Siraitia grosvenorii (Swingle), also known as Momordica grosvenori (Swingle), Luo Han Guo or monk fruit etc. Extracts of the fruits, i.e., Swingle extracts, are commercially used as natural sweeteners. Four major compounds, Mogroside V, Mogroside IV, Siamenoside I, and 11-Oxomogroside V, have been identified from the fruits of Siraitia ...

Claims

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Application Information

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Patent Type & Authority Applications(United States)
IPC IPC(8): A23L27/30
CPCA23L27/36A23V2002/00A23L27/31
Inventor JACKSON, MEL CLINTON
Owner SWEET GREEN FIELDS
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