A tabletop sweetener comprising thaumatin and a method for preparing the same

Abstract

This invention discloses a semaphore-containing table sweetener and its preparation method, belonging to the field of food engineering. The composition and proportions of the semaphore-containing table sweetener are as follows: semaphore content 0.05%–0.30%, erythritol content 70%–100%, rebaudioside M content 0% or 2%–6%, and mogroside V content 0% or 2%–6%. The percentages are by mass. Each component can be provided by high-purity products or mixtures containing the corresponding components, or by plant extracts, whether derived from nature, prepared by synthetic biology, or by other methods. The preparation method of the aforementioned table sweetener is as follows: at room temperature, the substances with larger particle sizes in the formula are thoroughly pulverized into fine particles, and the aforementioned fine particles are mixed in proportion and thoroughly mixed mechanically to produce the table sweetener.

Description

Technical Field

[0001] This invention belongs to the field of food engineering and relates to a table sweetener containing sematriol and its preparation method. Background Technology

[0002] Thaumatin is a high-performance protein sweetener. Originally discovered in the aril of the mature fruit of the African arrowroot (Thaurnatocuccus danielli), thaumatin possesses a persistent sweetness, approximately 1500 to 3000 times sweeter than an equal weight of sucrose. While thaumatin offers a high level of sweetness, provides a refreshing sensation, and can enhance the flavor of mint, cocoa, and other substances, it differs from sucrose in that its sweetness is perceived more slowly and has a lingering aftertaste. Therefore, without altering its chemical structure, thaumatin needs to be blended with other sweeteners to improve its sensory properties and consumer acceptance.

[0003] Currently, most artificial sweeteners in food use sugar alcohols as substitutes, while some use high-intensity sweeteners such as steviol glycosides and sucralose. These sweeteners have a sweetness close to sucrose and may have certain health benefits, but their sweetness is generally lower than that of an equivalent amount of sematrandine. By combining sematrandine with other sweeteners, the high sweetness of sematrandine and the high purity and health benefits of other sweeteners can be combined. Adding sugar alcohols to the compound sweetener can provide a certain volume and improve consumer acceptance.

[0004] Erythritol is a sugar alcohol with a relatively low sweetness, approximately 0.6 times sweeter than an equal mass of sucrose, providing a sweetness and refreshing taste close to sucrose. Rebaudioside M is a steviol glycoside with a sweetness approximately 250–500 times sweeter than an equal mass of sucrose. Mogroside V is a natural saponin with a sweetness approximately 125–200 times sweeter than an equal mass of sucrose, and has potential health benefits such as lowering blood sugar. Summary of the Invention

[0005] This invention provides a formulation for a tabletop sweetener product that offers high sweetness and a pleasant sensory experience, while maintaining good safety. Furthermore, this invention also provides a method for preparing the tabletop sweetener.

[0006] In the tabletop sweetener product formula designed in this invention, the components and their mass ratios are as follows:

[0007] (1) Thaumatine: 0.05%–0.30%

[0008] (2) Erythritol: 70%–100%

[0009] (3) Rebaudioside M: 0% or 2%–6%

[0010] (4) Monk fruit glycoside V: 0% or 2%–6%

[0011] The aforementioned table sweetener products must contain sematriol and erythritol, and may contain one or more of rebaudioside M and mogroside V.

[0012] The components of the aforementioned table sweetener products can be provided either through high-purity products or through other mixtures or plant extracts containing the corresponding components, regardless of whether these products, mixtures, or extracts are derived from nature, prepared by synthetic biology, or otherwise.

[0013] In the aforementioned tabletop sweetener products, erythritol provides volume and a small amount of sweetness and a cooling sensation; sematriol, rebaudioside M, and mogroside V provide sweetness.

[0014] In the tabletop sweetener preparation method designed in this invention, the preparation steps of the tabletop sweetener product are as follows:

[0015] (1) At room temperature, the components with larger particle size in the formulation of table sweetener products are fully crushed into fine particles;

[0016] (2) At room temperature, the aforementioned raw material fine particles are mixed in proportion and thoroughly mixed by mechanical means. Detailed Implementation

[0017] The present invention will be further illustrated below through various embodiments. These embodiments are intended to better explain the content of the present invention and to clarify some preferred solutions, but are not intended to limit the scope of protection of the present invention.

[0018] Example 1 (Table sweetener with 10 times the sweetness of sucrose):

[0019] (1) Somali sweet puree: 0.20%

[0020] (2) Monk fruit extract (containing 55% mogroside V): 7.20% (equivalent to 4% mogroside V content)

[0021] (3) Erythritol: 92.60%

[0022] The target product is obtained by thoroughly pulverizing the aforementioned substances and mechanically mixing them in the specified proportions.

[0023] Example 2 (Table sweetener with 10 times the sweetness of sucrose):

[0024] (1) Somali sweet puree: 0.20%

[0025] (2) Rebaudioside M: 2.00%

[0026] (3) Erythritol: 97.80%

[0027] The target product is obtained by thoroughly pulverizing the aforementioned substances and mechanically mixing them in the specified proportions.

[0028] Example 3 (7.5 times sweeter than sucrose table sweetener):

[0029] (1) Somali sweet puree: 0.10%

[0030] (2) Monk fruit extract (containing 55% mogroside V): 3.60% (equivalent to 2% mogroside V content)

[0031] (3) Rebaudioside M: 1.00%

[0032] (4) Erythritol: 95.30%

[0033] The target product is obtained by thoroughly pulverizing the aforementioned substances and mechanically mixing them in the specified proportions.

Claims

1. A table sweetener containing semaphore, characterized in that, The content of sematriol is 0.05% to 0.30%, the content of erythritol is 70% to 100%, the content of rebaudioside M is 0% or 2% to 6%, and the content of mogroside V is 0% or 2% to 6%. The percentages mentioned are mass percentages (ω / ω).

2. The table sweetener according to claim 1, characterized in that, The components of this sweetener can be provided by high-purity products or mixtures containing the corresponding components, or by plant extracts. These products, mixtures, or extracts can be derived from nature, prepared by synthetic biology, or otherwise.

3. The table sweetener according to claim 1, characterized in that, This sweetener provides a sweetness intensity equivalent to 5 to 10 times that of an equal mass of sucrose.

4. A method for preparing a table sweetener containing semaphore, characterized in that, The relevant table sweetener is obtained through the following two preparation steps and meets the technical features described in claims 1 to 3: (1) At room temperature, the larger particles in the formula are thoroughly crushed into fine particles; (2) At room temperature, the aforementioned raw material fine particles are mixed in proportion and thoroughly mixed by mechanical means.