Sweetening composition

Abstract

To provide a low calorie beverage that does not delay the onset of sweetness perception and, optionally, does not have a bitter or licorice-like aftertaste and / or does not leave the mouth feeling numb or dry. [Solution] The sweetener composition contains: a) 0.1 to 30 g / L of a natural sweet monosaccharide; b) 40 to 110 g / L of a natural sweet disaccharide; c) 30 to 220 mg / L of rubusoside and / or at least one rubusoside derivative, or 0.01 mg / L to 15 mg / L of neohesperidin, or 1 to 500 mg / L of at least one enzyme-treated steviol glycoside, or any mixture thereof; and water.

Description

[Technical Field]

[0001] description The present invention relates to a sweetening composition and its use for the preparation of sweetened syrups and beverages, and to the preparation of said beverages. [Background technology]

[0002] Common soft drinks typically contain large amounts of natural sugars, such as sucrose, glucose, fructose, or mixtures thereof. The calorie content of these natural sugars typically ranges from 3.6 to 3.9 kcal / g. Many attempts have been made to reduce the calorie content of beverages, including soft drinks. One example is the replacement of natural sugars with steviol glycosides. Some steviol glycosides have a sweetening power approximately 240 to 400 times that of the natural sugar sucrose. Steviol glycosides are derived from the leaf extract of the stevia plant (Stevia rebaudiana Bertoni). Stevia leaves contain four major steviol glycosides: stevioside (approximately 5 to 10 wt%), rebaudioside A (approximately 2 to 4 wt%), rebaudioside C (approximately 1 to 2 wt%), and dulcoside A (approximately 0.5 to 1 wt%). Stevia leaf extract also contains trace amounts of other steviol glycosides, including rebaudioside B, rebaudioside D, and rebaudioside E. All steviol glycosides share the aglycone steviol, which belongs to the diterpene class.

[0003] Unfortunately, beverages sweetened with steviol glycosides have several drawbacks that many consumers consider more significant than the calorie content of conventional beverages. Steviol glycosides are known to impart a bitter and / or licorice-like aftertaste, and may also impart a metallic aftertaste. Furthermore, sweetness perception is somewhat delayed, resulting in what is sometimes referred to as a "lingering" sweetness. Steviol glycosides can also leave the mouth feeling numb or dry.

[0004] EP 2519118 discloses a sweetening composition containing a sweetener and at least one sweetness enhancer selected from terpenes, flavonoids, amino acids, proteins, polyols, other known natural sweeteners, secodammarane glycosides, and analogs thereof. Suitable sweetness enhancers are reported to include stevia sweeteners such as stevioside, steviolbioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside F, and dulcoside A. The amount of the at least one sweetness enhancer in the composition should be equal to or less than the sweetness perception threshold level of the at least one sweetness enhancer. The at least one sweetness enhancer is separate from the at least one sweetener.

[0005] EP2386211 describes the use of rubusoside to mask, reduce, or suppress the bitter, sour, and / or astringent taste impression of substances that have a bitter, sour, and / or astringent taste. Compositions containing rubusoside can mask, reduce, or suppress the bitter, sour, and / or astringent taste impression of compounds such as stevioside and rebaudioside A contained in foods and pharmaceuticals.

[0006] WO2008 / 049256 also describes a sweetened consumable product, which contains: a) at least 0.0001% of at least one sweetener, such as sucrose, fructose, glucose, high fructose corn syrup, corn syrup, xylose, arabinose, rhamnose, erythritol, or the like. the sweetener or combination of sweeteners comprises ethanol, xylitol, mannitol, sorbitol, inositol, acesulfame potassium, aspartame, neotame, sucralose, saccharin, or a combination thereof, wherein the concentration of the at least one sweetener or combination of sweeteners is higher than the sweetness perception threshold and is at least isosweet to 2% sucrose, and further contains b) at least one sweetness enhancer selected from the group consisting of naringin dihydrochalcone, mogroside V, swingle extract, rubusoside, rubus extract, stevioside, and rebaudioside A. The concentration of each sweetness enhancer may be near its own sweetness perception threshold. The concentration of naringin dihydrochalcone can be 2-60 ppm, the concentration of rubusoside can be 1.4 ppm-56 ppm, the concentration of Rubus extract can be 2 ppm-80 ppm, the concentration of mogroside V can be 0.4 ppm-12.5 ppm, the concentration of swingle extract can be 2-60 ppm, the concentration of stevioside can be 2-60 ppm, and the concentration of rebaudioside A can be 1-30 ppm.

[0007] Many other attempts have been made to overcome the aforementioned drawbacks of steviol glycoside sweeteners, such as a bitter and / or licorice-like aftertaste, a dull or dry mouth sensation, and / or a sweet aftertaste.

[0008] For example, WO2012 / 073121A2 discloses that the bitter aftertaste of steviol glycosides can be reduced or eliminated by reducing or eliminating rebaudioside C, dulcoside A, or both from a stevia composition. However, it has been found that reducing rebaudioside C and / or dulcoside A in this manner does not reliably reduce the bitter aftertaste. Furthermore, even with stevia compositions that do not contain rebaudioside C or dulcoside A, consumers may experience a delayed onset of sweetness perception, or in some cases, the sweetness perception may last longer.

[0009] WO 2008 / 147726 describes that flavor characteristics closer to those of sugar can be obtained by a sweetener composition comprising at least a) one sweetness enhancer such as urea or thiourea; b) at least one sweetener including a carbohydrate sweetener such as a rebaudioside compound, sucralose, aspartame, or acesulfame potassium, a natural high-potency sweetener, a synthetic high-potency sweetener, or a combination thereof; and c) at least one sweet taste improving composition selected from the group consisting of carbohydrates, polyols, amino acids, or mixtures thereof.

[0010] According to EP2474240A1, a novel sweetened beverage preparation that does not exhibit a bitter aftertaste is obtained by using rebaudioside D and an acidulant containing at least lactic acid and one or both of tartaric acid and citric acid, without using phosphoric acid.

[0011] From WO2011 / 146463A2, it can be interpreted that the bitterness of an otherwise sweet composition containing steviol glycosides can be masked by adding rebaudioside D in an amount greater than the amount contained in the natural composition.

[0012] EP2486806A1 discloses a low-calorie orange juice beverage using a mixture of 84 wt% rebaudioside A and 16 wt% rebaudioside D. Unlike conventional low-calorie orange juice sweetened with stevia extract, sensory evaluation reveals a pleasant sucrose-like taste, a rich mouthfeel, and no bitterness or aftertaste. Similar results have also been reported for zero-calorie carbonated beverages.

[0013] According to WO2008 / 112967A1, the metallic aftertaste caused by beverages containing conventional steviol glycosides can be masked by the presence of anisic acid.

[0014] WO2012 / 109585A1 discloses that the bitterness, sweet aftertaste, and licorice-like flavor of steviol glycosides can be overcome by a sweetener composition containing a mixture of rebaudioside A, rebaudioside B, and steviol glycosides, particularly when the ratio of rebaudioside B to the total amount of steviol glycosides in the mixture is in the range of 0.5% to about 50%, more preferably in the range of about 5% to about 40%. Summary of the Invention [Problem to be solved by the invention]

[0015] Sucrose, a standard natural sweetener, has a characteristic sweetness time-to-intensity characteristic. Although some artificial sweeteners have a sweetness onset that is faster than that of sucrose, most artificial sweeteners, such as stevia compounds, have a sweetness onset that is significantly slower than that of sucrose, and furthermore, the sweetness lingers significantly longer than that of sucrose. The drawbacks described above regarding the use of steviol glycosides have not yet been fully overcome. Therefore, it is desirable to obtain a beverage with a reduced content of natural sweeteners or no natural sweeteners, which has significantly improved sweetness and aroma characteristics.

[0016] Therefore, there remains a need to provide a low-calorie beverage that does not delay the onset of sweetness perception and, optionally, does not have a bitter or licorice-like aftertaste and / or does not leave the mouth feeling dull or dry. Therefore, a primary object of the present invention is to achieve temporal sweetening characteristics similar to or even essentially the same as those of natural sugars, i.e., natural sweetening characteristics, particularly with respect to both the onset of sweetness and its lingering time. [Means for solving the problem]

[0017] The problem underlying the present invention has surprisingly been solved by a sweetening composition according to a first embodiment, comprising: a) at least one natural sweet carbohydrate; b) at least one stevia compound; c) rubusoside and / or at least one rubusoside derivative and / or neohesperidin and / or thaumatin and / or phloretin and / or trilobatin and / or monatin and / or hesperetin and / or at least one enzyme-treated steviol glycoside, in particular rubusoside or at least one rubusoside derivative or neohesperidin or at least one enzyme-treated steviol glycoside, or any combination thereof; and d) at least one tannin, in particular tannic acid and / or at least one tannic acid derivative, or a composition or extract containing tannic acid and / or at least one tannic acid derivative, in an amount based on the at least one tannin, in particular tannic acid and the at least one tannic acid derivative. DETAILED DESCRIPTION OF THE INVENTION

[0018] With regard to the first embodiment, when the composition according to the first embodiment is in the form of an aqueous composition, particularly a beverage, the amount of the at least one tannin, particularly tannic acid and / or at least one tannic acid derivative, or the composition or extract containing tannic acid and / or at least one tannic acid derivative, is in the range of 1 mg / L to 400 mg / L, preferably in the range of 10 mg / L to 300 mg / L, more preferably in the range of 25 to 250 mg / L, based on the at least one tannin, particularly tannic acid and the at least one tannic acid derivative.

[0019] Alternatively or simultaneously, the first embodiment of the sweetening composition may comprise a sweetener comprising component b) in an amount ranging from 45 to 75 wt. % based on the total weight of component b), component c), particularly the above-mentioned rubusoside and / or at least one rubusoside derivative, and component d), particularly tannic acid and / or at least one tannic acid derivative, and component c), particularly the above-mentioned rubusoside. and / or the amount of at least one rubusoside derivative is in the range of 2 to 40 wt-% and the amount of component d), in particular tannic acid and / or at least one tannic acid derivative, is in the range of 2 to 40 wt-%, the sum of components b), c) and d) always being 100 wt-% in each case. This weight range is particularly applicable to the alternative embodiment in which the composition according to the first embodiment is a dry mixture, in particular in powder and / or particulate form.

[0020] According to a preferred embodiment, in the above-described alternative of the first embodiment of the sweetening composition, the amount of component b) is in the range of 50 to 70 wt.%, in particular in the range of 55 to 65 wt.%, based on the total weight of component b), component c), in particular the above-mentioned rubusoside and / or at least one rubusoside derivative, and component d), in particular tannic acid and / or at least one tannic acid derivative, the amount of component c), in particular the above-mentioned rubusoside and / or at least one rubusoside derivative, is in the range of 5 to 35 wt.%, in particular in the range of 10 to 30 wt.%, and the amount of component d), in particular tannic acid and / or at least one tannic acid derivative, is in the range of 5 to 35 wt.%, in particular in the range of 10 to 30 wt.%, and in each case the sum of components b), c) and d) always amounts to 100 wt.%.

[0021] The at least one naturally sweet carbohydrate according to the first embodiment is, in particular, sucrose, and the at least one stevia compound according to the first embodiment is preferably selected from the group consisting of steviol glycosides, rebaudiosides, and mixtures thereof.

[0022] Among the compounds of component c) according to the first embodiment of the sweetening composition of the present invention, rubusoside and / or at least one rubusoside derivative is preferred, with rubusoside being particularly preferred.

[0023] Tannins in the sense of the present invention may include polyphenols, particularly so-called plant polyphenols, which exhibit a perceived astringent taste. It is currently believed that this perceived astringency is caused by or associated with binding reactions between the polyphenols and proteins. For example, tannic acid coagulates egg whites and gelatin. Tannins usually have two or three phenolic hydroxyl groups on the phenyl ring. Tannins can be classified, for example, into pyrogallol-type tannins and catechol-type tannins. Furthermore, tannins can be further classified into so-called hydrolyzable tannins, based, for example, on ellagic acid and gallic acid, and condensed tannins, based, for example, on catechol. The tannins of the present invention may be derived from any of the above-mentioned taxa.

[0024] Suitable tannins include ellagitannins, such as punicalagin and geraniin, gallotannins, which belong to the class of hydrolyzable tannins, and stilbenoids, such as astringin or resveratrol. Ellagitannins typically contain varying numbers of hexahydroxydiphenoyl (HHDP) units and galloyl and / or sanguisorboyl units attached to the sugar moiety. Suitable representatives of tannins also include epigallocatechin gallate, epicatechin gallate, and phlorotannins.

[0025] Tannins can be obtained, for example, from oak or pomegranate extracts, especially pomegranate peel extracts. Gallic acid, for example, is found in gallnuts, sumac, witch hazel, tea leaves, and oak bark.

[0026] The composition or extract containing at least one tannin, in particular tannic acid and / or at least one tannic acid derivative, may be derived from the seeds, bark, cones, shells, and / or heartwood of oak, pomegranate, chestnuts, gall nuts, or mimosa, in particular from oak or pomegranate.

[0027] Tannic acid in the sense of the present invention includes, in particular, polygalloylglucose and polygalloylquinic acid esters, in particular those having a galloyl moiety per molecule in the range of 2 to 12, in particular in the range of 3 to 12, such as decagalloylglucose. Thus, in the sense of the present invention, tannic acid can be understood to be formed, for example, from a gallic acid molecule and glucose. Tannic acid can usually be hydrolyzed to glucose and gallic acid and / or ellagic acid units. In general, the term tannic acid refers to both individual compounds and mixtures of two or more compounds.

[0028] Enzyme-treated steviol glycosides include steviol glycosides that have been treated with cyclomaltodextrin glucanotransferase (CGTase), for example.

[0029] The compounds of component c) according to the first embodiment of the present invention, particularly rubusoside or a rubusoside derivative or neohesperidin or an enzymatically modified steviol glycoside, and more particularly rubusoside, have been found to be useful in improving the initial sweetening properties of the compositions of the present invention, so as to shift sweetness perception to the time when the sweetening composition according to the first embodiment of the present invention is actually consumed in a product containing the composition. Rubusoside (CAS No: 64849-39-4) can be found in the leaves of Rubus suavissimus S. Lee (Chinese sweet leaf). Within the meaning of the present invention, rubusoside can also include enzymatically modified rubusoside.

[0030] In the sweetener composition according to the first embodiment, the amount of at least one natural sweet carbohydrate, in particular sucrose, is preferably in the range of 5 to 80 g / L, preferably in the range of 15 to 70 g / L, and more preferably in the range of 25 to 55 g / L. Alternatively, or additionally, in the sweetener composition according to the first embodiment, the amount of rubusoside and / or at least one rubusoside derivative is preferably in the range of 20 to 200 mg / L, more preferably in the range of 20 to 150 mg / L, and especially in the range of 30 to 125 mg / L.

[0031] The problem underlying the present invention has also been solved by a sweetening composition, which may be referred to as a second embodiment of the sweetening composition of the present invention, containing: a) at least one natural sweet carbohydrate, in particular sucrose; b) at least one stevia compound, in particular at least one stevia compound selected from the group consisting of steviol glycosides, rebaudiosides, and mixtures thereof; c) rubusoside and / or at least one rubusoside derivative and / or neohesperidin and / or thaumatin and / or phloretin and / or trilobatin and / or monatin and / or hesperetin and / or at least one enzyme-treated steviol glycoside, in particular rubusoside or at least one rubusoside derivative or neohesperidin or at least one enzyme-treated steviol glycoside, or any combination thereof; d) tannic acid and / or at least one tannic acid derivative; and e) oak extract and / or pomegranate extract.

[0032] Among the compounds of component c) according to the second embodiment of the sweetening composition of the present invention, rubusoside and / or at least one rubusoside derivative is preferred, with rubusoside being particularly preferred.

[0033] In the second embodiment of the sweetener composition according to the present invention, the amount of at least one natural sweet carbohydrate, particularly sucrose, is preferably in the range of 5 to 80 g / L, more preferably 15 to 70 g / L, and particularly 25 to 55 g / L. Alternatively or additionally, in the second embodiment of the sweetener composition, the amount of rubusoside and / or at least one rubusoside derivative is preferably in the range of 20 to 200 mg / L, more preferably 20 to 150 mg / L, and particularly 30 to 125 mg / L. Furthermore, alternatively or additionally, in the second embodiment of the sweetener composition according to the present invention, the total amount of tannic acid and / or at least one tannic acid derivative is preferably in the range of 1 to 400 mg / L, more preferably 10 to 300 mg / L, and particularly 25 to 250 mg / L.

[0034] The problem underlying the present invention has also been solved by a sweetening composition containing a) acesulfame and / or aspartame, particularly acesulfame; b) sucralose and / or at least one stevia compound, particularly at least one stevia compound selected from the group consisting of steviol glycosides, rebaudiosides, and mixtures thereof, and / or saccharin and / or cyclamate; c) neohesperidin and / or thaumatin and / or rubusoside and / or at least one rubusoside derivative and / or phloretin and / or trilobatin and / or monatin and / or hesperetin; and d) at least one tannin, particularly tannic acid and / or at least one tannic acid derivative or a composition or extract containing tannic acid and / or at least one tannic acid derivative.

[0035] Of the compounds of component c) according to the third embodiment of the sweetening composition of the present invention, neohesperidin and rubusoside are preferred, with neohesperidin being particularly preferred.

[0036] In this third embodiment, the amount of component d) is in the range of 1 mg / l to 400 mg / l, preferably in the range of 10 mg / l to 300 mg / l, more preferably in the range of 25 to 250 mg / l, based on the at least one tannin, in particular tannic acid and the at least one tannic acid derivative.

[0037] Particularly preferably, this sweetening composition according to the third embodiment of the present invention contains a) acesulfame and / or aspartame, in particular acesulfame; b) sucralose or saccharin or at least one stevia compound, in particular at least one stevia compound selected from the group consisting of steviol glycosides, rebaudioside, and mixtures thereof; c) neohesperidin; and d) at least one tannin, in particular tannic acid and / or at least one tannic acid derivative, or a composition or extract containing tannic acid and / or at least one tannic acid derivative. When the composition according to the third embodiment is in the form of an aqueous composition, in particular a beverage, the amount of component d) is in the range of 1 mg / L to 400 mg / L, preferably in the range of 10 mg / L to 300 mg / L, and more preferably in the range of 25 to 250 mg / L, based on the at least one tannin, in particular tannic acid, and the at least one tannic acid derivative.

[0038] Alternatively, or simultaneously, this third embodiment of the sweetening composition may be characterized in that the amount of component a) is in the range of 10 to 50 wt-%, the amount of component b) is in the range of 15 to 65 wt-%, the amount of component c) is in the range of 0.1 to 4 wt-%, and the amount of component d) is in the range of 5 to 50 wt-%, based on the total weight of component a), in particular acesulfame, component b), in particular sucralose, component c), in particular neohesperidin, and component d), in particular tannic acid and / or at least one tannic acid derivative, and in each case the sum of components a, b), c), and d) always totals 100 wt-%.

[0039] According to a preferred embodiment, in the above-described alternative of the third embodiment of the sweetening composition, the amount of component a) is in the range of 15 to 45 wt.-%, in particular in the range of 20 to 40 wt.-%, the amount of component b) is in the range of 20 to 55 wt.-%, in particular in the range of 30 to 45 wt.-%, the amount of component c) is in the range of 0.2 to 3 wt.-%, in particular in the range of 0.5 to 2 wt.-%, and the amount of component d) is in the range of 10 to 40 wt.-%, in particular in the range of 15 to 35 wt.-%, based on the total weight of component a), in particular acesulfame, component b), in particular sucralose, component c), in particular neohesperidin, and component d), in particular tannic acid and / or at least one tannic acid derivative, in each case so that the sum of components a), b), c), and d) always amounts to 100 wt.-%.

[0040] According to the third embodiment of the sweetening composition of the present invention, in which component b) comprises or consists of sucralose, saccharin, and cyclamate, or alternatively, in which component b) comprises or consists of at least one stevia compound, in particular at least one stevia compound selected from the group consisting of steviol glycosides, rebaudiosides, and mixtures thereof, saccharin, and cyclamate, particularly favorable results are obtained in terms of improved sweetening properties, i.e., sweetening properties approaching or even essentially identical to those of natural sugars (so-called natural sweetening properties).

[0041] In the sweetener composition according to the third embodiment of the present invention, particularly in the form of an aqueous composition, preferably in the form of a beverage, the amount of acesulfame and / or aspartame is preferably in the range of 25 to 250 mg / L, more preferably in the range of 50 to 200 mg / L, and particularly in the range of 75 to 150 mg / L. Alternatively or additionally, in the sweetener composition according to the third embodiment of the present invention, the amount of sucralose is preferably in the range of 20 to 750 mg / L, more preferably in the range of 40 to 550 mg / L, and particularly in the range of 60 to 450 mg / L. Furthermore, alternatively or additionally, in the sweetener composition according to the third embodiment of the present invention, and in preferred embodiments of the first and second embodiments, the amount of neohesperidin is preferably in the range of 0.01 to 20 mg / L, more preferably in the range of 0.1 to 15 mg / L, and particularly in the range of 1.0 to 10 mg / L. Alternatively or additionally, in the sweetener composition according to the third embodiment of the present invention, the amount of saccharin is preferably in the range of 10 mg / L to 750 mg / L, more preferably in the range of 20 mg / L to 500 mg / L, and particularly in the range of 30 to 400 mg / L. Furthermore, alternatively or additionally, in the sweetener composition according to the third embodiment of the present invention, the amount of cyclamate is preferably in the range of 10 mg / L to 500 mg / L, more preferably in the range of 50 mg / L to 300 mg / L, and particularly in the range of 75 to 200 mg / L. Furthermore, alternatively or additionally, in the sweetener composition according to the third embodiment of the present invention, and in preferred embodiments of the first and second embodiments, the amount of thaumatin is preferably in the range of 0.01 mg / L to 10 mg / L, more preferably in the range of 0.05 mg / L to 5 mg / L, and particularly in the range of 0.1 to 2 mg / L. Further, alternatively or additionally, in the sweetening composition according to the third embodiment of the present invention, the amount of rubusoside and / or at least one rubusoside derivative is preferably in the range of 5 to 200 mg / L, more preferably in the range of 10 to 150 mg / L, and particularly in the range of 20 to 125 mg / L.Alternatively or additionally, in the sweetener composition according to the third embodiment of the present invention and in preferred embodiments of the first and second embodiments, the amount of phloretin is preferably in the range of 1 to 250 mg / L, more preferably in the range of 5 mg / L to 200 mg / L, and particularly in the range of 10 to 150 mg / L.Also, alternatively or additionally, in the sweetener composition according to the third embodiment of the present invention and in preferred embodiments of the first and second embodiments, the amount of trilobatin is preferably in the range of 0.1 to 250 mg / L, more preferably in the range of 1 mg / L to 200 mg / L. g / L, particularly in the range of 5 to 150 mg / L. Alternatively or additionally, in the sweetener composition according to the third embodiment of the present invention, and in preferred embodiments of the first and second embodiments, the amount of monatin is preferably in the range of 0.01 mg / L to 20 mg / L, more preferably in the range of 0.1 mg / L to 10 mg / L, particularly in the range of 0.05 to 5 mg / L. Alternatively or additionally, in the sweetener composition according to the third embodiment of the present invention, the amount of hesperetin is preferably in the range of 1 to 750 mg / L, more preferably in the range of 10 mg / L to 500 mg / L, particularly in the range of 25 to 250 mg / L.

[0042] In the sweetening compositions according to the first, second, and third embodiments of the present invention, the at least one stevia compound preferably comprises, and in particular is a mixture of, rebaudioside A, rebaudioside B, and rebaudioside D, wherein the amount of rebaudioside A is in the range of 80.0 to 99.0 wt-%, the amount of rebaudioside B is in the range of 0.1 to 1.5 wt-%, and the amount of rebaudioside D is in the range of 0.9 to 18.5 wt-%, based on the total weight of rebaudioside A, rebaudioside B, and rebaudioside D.

[0043] Furthermore, in the sweetening compositions according to the first, second, and third embodiments of the present invention, the at least one stevia compound preferably comprises, and particularly a mixture of, rebaudioside A, rebaudioside B, and rebaudioside D, wherein the amount of rebaudioside A is in the range of 85.0 to 95.0 wt-%, the amount of rebaudioside B is in the range of 0.2 to 1.2 wt-%, and the amount of rebaudioside D is in the range of 4.8 to 13.8 wt-%, based on the total weight of rebaudioside A, rebaudioside B, and rebaudioside D.

[0044] Furthermore, in each of the sweetening compositions according to the first, second, and third embodiments of the present invention, the amount of rebaudioside A is in the range of 86.0 to 94.3 wt-%, the amount of rebaudioside B is in the range of 0.3 to 0.9 wt-%, and the amount of rebaudioside D is in the range of 5.4 to 13.1 wt-%, based on the total weight of rebaudioside A, rebaudioside B, and rebaudioside D.

[0045] In a particularly preferred variant of the sweetening composition according to the first, second, and third embodiments of the present invention, the amount of rebaudioside A is in the range of 90.5 to 94.0 wt-%, the amount of rebaudioside B is in the range of 0.2 to 1.0 wt-%, and the amount of rebaudioside D is in the range of 5.8 to 8.5 wt-%, based on the total weight of rebaudioside A, rebaudioside B, and rebaudioside D; or In each case, the amount of rebaudioside A ranges from 90.9 to 94.4 wt-%, the amount of rebaudioside B ranges from 0.2 to 0.5 wt-%, and the amount of rebaudioside D ranges from 5.4 to 8.6 wt-%, based on the total weight of rebaudioside A, rebaudioside B, and rebaudioside D.

[0046] Steviol glycosides, such as rebaudioside A, rebaudioside B, rebaudioside D, rebaudioside C, rebaudioside E, rebaudioside F, stevioside, dulcoside, rubusoside, and steviolbioside, can be detected and measured by HPLC-UV as specified in JECFA (2010) Steviol Glycosides, FAO JECFA Monograph 10, FAO, Rome.

[0047] The problem underlying the present invention is to provide a sweetening composition according to a fourth embodiment of the present invention, which comprises: a) 0.1 to 50 g / l of a natural sweet carbohydrate, in particular selected from the group consisting of natural sweet monosaccharides; b) 40 to 120 g / l of a natural sweet carbohydrate different from a) in particular selected from the group consisting of natural sweet disaccharides; and c) 30 to 300 mg / l of rubusoside. and / or at least one rubusoside derivative and / or neohesperidin in the range of 0.01 mg / L to 20 mg / L, preferably in the range of 0.1 mg / L to 15 mg / L, more preferably in the range of 1.0 to 10 mg / L, or thaumatin in the range of 0.01 mg / L to 10 mg / L, preferably in the range of 0.05 mg / L to 5 mg / L, more preferably in the range of 0.1 to 2 mg / L, or phloretin in the range of 1 to 250 mg / L, preferably in the range of 5 mg / L to 200 mg / L, more preferably in the range of 10 to 150 mg / L, or The problems are also solved by a sweetener composition containing trilobatin in the range of 0.01 mg / L to 20 mg / L, preferably in the range of 0.1 mg / L to 10 mg / L, and more preferably in the range of 0.05 to 5 mg / L, or hesperetin in the range of 1 to 750 mg / L, preferably in the range of 10 mg / L to 500 mg / L, and more preferably in the range of 25 to 250 mg / L, or at least one enzyme-treated steviol glycoside, or any mixture thereof, in particular rubusoside and / or at least one rubusoside derivative and / or neohesperidin and / or at least one enzyme-treated steviol glycoside.

[0048] Among the compounds of component c) according to the fourth embodiment of the sweetening composition of the present invention, rubusoside and / or at least one rubusoside derivative is preferred, with rubusoside being particularly preferred.

[0049] The variant of the fourth embodiment of the invention described above is particularly preferred in that it comprises a) 0.5 to 30 g / l of a natural sweet carbohydrate selected from the group consisting of natural sweet monosaccharides, b) 70 to 110 g / l of a natural sweet carbohydrate selected from the group consisting of natural sweet disaccharides, and c) 40 to 220 mg / l of rubusoside and / or at least one rubusoside derivative or 0.1 mg / l to 15 mg / l, preferably 1.0 to 10 mg / l of neohesperidin. or 0.05 mg / L to 5 mg / L, preferably 0.1 to 2 mg / L thaumatin, or 5 mg / L to 200 mg / L, preferably 10 to 150 mg / L phloretin, or 1 mg / L to 200 mg / L, preferably 5 to 150 mg / L trilobatin, or 0.1 mg / L to 10 mg / L, preferably 0.05 to 5 mg / L monatin, or 10 mg / L to 500 mg / L, preferably 25 to 250 mg / L hesperetin.

[0050] In the sweetening compositions according to the first to fourth embodiments of the present invention, the at least one natural sweet carbohydrate is preferably selected from the group consisting of natural sweet monosaccharides, natural sweet disaccharides, sweet sugar alcohols, and mixtures thereof. The natural sweet monosaccharides are preferably selected from the group consisting of fructose, glucose, mannose, rhamnose, xylose, tagatose, galactose, and mixtures thereof, and the natural sweet disaccharides are preferably selected from the group consisting of sucrose, lactose, maltose, and mixtures thereof. The sweet sugar alcohols are preferably selected from the group consisting of erythritol, glycerin, lactitol, maltitol, mannitol, sorbitol, xylitol, galactitol, and mixtures thereof.

[0051] In the sweetening compositions according to the first to fourth embodiments of the present invention, it is particularly preferred to use sucrose as the sweet natural disaccharide.

[0052] The sweetening compositions according to the first to fourth embodiments of the present invention are selected from the group consisting of galangal, cocoa, cinnamon, lemon, lemon juice concentrate, coca leaf, orange, orange oil, corn mint, pine, cardamom, mace, cloves, lime, lime oil, nutmeg, nutmeg oil, mustard seed, mustard seed oil, caramel, rosemary, pepper, honey, ginger, vanilla, licorice, licorice extract, cola nut, and cola nut extract, or mixtures thereof. The composition may further contain at least one flavor material selected from the group consisting of:

[0053] In particularly preferred embodiments, the sweetener compositions according to the first to fourth embodiments of the present invention further contain taurine and / or caffeine, and therefore can be used to sweeten beverages, particularly soft drinks or energy drinks.

[0054] Interestingly, the sweetening compositions according to the invention are also suitable for the preparation of precursor compositions in the form of syrups which can be easily stored and transported and used when required, in particular for the preparation of carbonated beverages.

[0055] The problem underlying the present invention has also been solved by a beverage containing the sweetener composition according to any one of the first to fourth embodiments of the present invention. Here, the sweetener composition according to any one of the first to fourth embodiments of the present invention may already be an aqueous composition, particularly a beverage, per se. Alternatively, the sweetening composition according to any of the first to fourth embodiments of the present invention may be a dry mixture without the addition of water, in particular in powder and / or particulate form. However, even if the sweetening composition according to any of the first to fourth embodiments of the present invention is an aqueous composition, further ingredients, such as flavors or thickeners, may still be added, for example, to prepare a commercial beverage.

[0056] A suitable beverage according to a preferred embodiment is characterized in that the concentration of the combination of rebaudiosides A, B, and D in the beverage is in the range of 0.01 to 1.0 g / l, preferably in the range of 0.05 to 0.75 g / l, more preferably in the range of 0.1 to 0.6 g / l (measured at ambient temperature and 1 bar).

[0057] Furthermore, such a beverage according to the present invention preferably has a concentration of the combination of sweet natural carbohydrates and sweet sugar alcohols in the beverage of not more than 40 g / l, preferably in the range of 5 g / l to 35 g / l, more preferably in the range of 10 g / l to 25 g / l (measured at ambient temperature and 1 bar). Ambient temperature, in the sense of the present invention, may mean room temperature, i.e., a temperature in the range of 20°C to 25°C.

[0058] Beverages according to the present invention include, in particular, carbonated soft drinks and energy drinks. Suitable soft drinks also include cola-flavored soft drinks, which in turn include cola-flavored soft drinks. Furthermore, such beverages, when sweetened with the sweetening compositions according to the present invention, exhibit no or essentially no delayed onset of sweetness perception, and instead exhibit a harmonious sweetening profile and no or essentially no bitter or licorice-like aftertaste.

[0059] Another advantage of the sweetening compositions according to the first to fourth embodiments of the present invention is that they can be used to produce beverages containing very small amounts of natural sugars such as sweet carbohydrates and / or sweet sugar alcohols.

[0060] Furthermore, when the sweetening compositions according to the first to fourth embodiments of the present invention are used in, for example, energy drinks, they may contain further ingredients such as sodium citrate, glucuronolactone, inositol, at least one vitamin such as niacin, pantothenic acid, vitamin B6, vitamin B12, riboflavin, caustic caramel, caustic sulfite caramel, ammonia caramel, sulfite ammonia caramel, or ascorbic acid, or mixtures thereof.

[0061] The sweetening compositions of the present invention can be used to sweeten beverages, especially soft drinks or energy drinks, and the beneficial effects of using the sweetening compositions of the present invention are particularly noticeable in carbonated beverages.

[0062] The problem according to the present invention is also solved by a method comprising the steps of: a) providing a sweetening composition according to any one of the first to fourth embodiments of the present invention; b) providing water; and c) mixing the ingredients provided in steps a) and b). This process according to the present invention in particular further comprises the step of carbonating the beverage (step d)).

[0063] In another embodiment, the process of the present invention may further comprise the step of adding at least one thickener, at least one sweet natural carbohydrate, at least one sweet sugar alcohol, at least one organic acid, and / or at least one flavoring material to the sweetening composition of the first to fourth embodiments of the present invention or to a mixture comprising water and one of the sweetening compositions of the present invention. The above-mentioned components may be added to the water prior to mixing with any of the sweetening compositions of the present invention. The above-mentioned definitions of thickener, sweet natural carbohydrate, sweet sugar alcohol, organic acid, and flavoring material are applicable both in terms of general information and in terms of preferred embodiments.

[0064] Furthermore, it is also possible to add sweet natural carbohydrates and / or at least one sweet sugar alcohol to a mixture containing water and one of the first to fourth embodiments of the sweetening composition of the present invention before and / or after the carbon dioxide gas incorporation step, preferably before the carbon dioxide gas incorporation step.

[0065] The first to fourth embodiments of the sweetening composition of the present invention, as well as the beverage of the present invention in one embodiment, such as a soft drink or energy drink, may further contain well-known additives such as amino acids, colorants, fillers, modified starches, texturizing agents, preservatives, antioxidants, emulsifiers, stabilizers, gelling agents, or any mixtures thereof.

[0066] It has been surprisingly found that the present invention provides a sweetener composition that does not delay the onset of sweetness perception. As a further advantage, such a sweetener composition can be obtained without a bitter and / or metallic aftertaste. It has also been surprisingly found that the sweetener composition of the present invention, and even carbonated beverages, can achieve aroma or sweetness characteristics similar to those of beverages sweetened with natural sugars. It has also been surprisingly found that the presence of at least one tannin, particularly tannic acid and / or tannic acid derivatives, in the composition of the present invention shortens the long-lasting sweetness perception typically associated with artificial sweeteners, such as stevia compounds, and provides a natural or essentially natural sweetness perception, which is the sweetness characteristic typically associated with known high-calorie sugars.

[0067] Thus, beverages, particularly carbonated beverages, such as soft drinks and energy drinks, prepared using the sweetening compositions of the present invention can have improved sweetness and flavor profiles while significantly reducing calorie content, and in a preferred embodiment, can have a taste not significantly different from that of conventional beverages sweetened with natural sugars and / or artificial sweeteners. This also includes not delaying the consumer's perception of sweetness. Furthermore, the sweetening compositions of the present invention can result in beverages that do not have an unpleasant or dull taste or leave the mouth feeling unpleasant or dull.

[0068] In the sense of the present invention, artificial sweeteners may include any sweetener different from natural sweeteners, such as natural mono- and disaccharide sweeteners such as glucose and sucrose.

[0069] Beverages according to the present invention include, in particular, carbonated soft drinks and energy drinks. Suitable soft drinks also include cola-flavored soft drinks, which in turn include cola-flavored soft drinks. Furthermore, such beverages, when sweetened with the sweetening compositions according to the present invention, exhibit no or essentially no delayed onset of sweetness perception, and instead exhibit a harmonious sweetening profile and no or essentially no bitter or licorice-like aftertaste.

[0070] That is, according to the present invention, by using rubusoside and / or at least one rubusoside derivative and / or neohesperidin and / or thaumatin and / or phloretin and / or trilobatin and / or monatin and / or hesperetin and / or at least one enzyme-treated steviol glycoside, particularly rubusoside and / or at least one rubusoside derivative, in combination with at least one tannin, particularly tannic acid and / or a tannic acid derivative, it is possible to obtain beverages sweetened with or co-sweetened with an artificial sweetener such as a stevia compound, which have temporal sweetness characteristics somewhat similar to those of sucrose in terms of onset time, duration, i.e., residual sweetness, and, if necessary, sweetness intensity. Thus, the present invention helps to shift the delayed onset exhibited by stevia compounds and the like to that of sucrose, i.e., ultimately accelerating the onset, and further helping to significantly reduce residual effects.

[0071] Although modifications and variations may be suggested by those skilled in the art, it is the intention of the applicant to embody in the patent secured by this application all such modifications and variations as are reasonably likely to fall within the scope of his contribution to the art. The features of the invention that are believed to be novel are set forth with particularity in the appended claims. The features disclosed in the description and the claims may, alone or in any combination thereof, be essential to realizing the invention in different embodiments.

Claims

1. A sweetening composition comprising: a) 0.1 to 30 g / l of a natural sweet monosaccharide selected from the group consisting of fructose, glucose, mannose, rhamnose, xylose, tagatose, galactose and mixtures thereof; b) 40 to 110 g / l of sucrose, a natural sweet disaccharide; c) 30-220 mg / L of rubusoside or 10-500 mg / L of at least one enzyme-treated steviol glycoside, or any mixture thereof; A sweetening composition comprising:

2. The sweetening composition according to claim 1, further comprising a sweetening sugar alcohol.

3. 3. The sweetening composition according to claim 1, further comprising at least one flavoring material selected from the group consisting of galangal, cocoa, cinnamon, lemon, lemon juice concentrate, coca leaf, orange, orange oil, cornmint, pine, cardamom, mace, clove, lime, lime oil, nutmeg, nutmeg oil, mustard seed, mustard seed oil, caramel, rosemary, pepper, honey, ginger, vanilla, licorice, licorice extract, cola nut, and cola nut extract, or mixtures thereof; and / or taurine and / or caffeine.

4. Use of the sweetening composition according to any one of claims 1 to 3 for sweetening a non-carbonated or carbonated beverage, or as a non-carbonated or carbonated beverage.

5. Use of the sweetening composition according to any one of claims 1 to 3 for preparing a syrup as a precursor in the preparation of a beverage.

6. 6. Use of the sweetening composition according to claim 4 or 5, wherein the beverage is a soft drink or an energy drink.

7. Use of the sweetening composition according to any one of claims 1 to 3 for preparing a beverage.

8. A beverage comprising the sweetening composition according to any one of claims 1 to 3 or consisting of the sweetening composition according to any one of claims 1 to 3.

9. 9. The beverage according to claim 8, characterized in that it is a soft drink or an energy drink.

10. 10. The beverage of claim 8 or 9, further comprising rebaudioside A, B, and D, wherein the concentration of the combination of rebaudioside A, B, and D in the beverage is in the range of 0.01 to 1.0 g / l, or in the range of 0.05 to 0.75 g / l, or in the range of 0.1 to 0.6 g / l.

11. a) providing a sweetening composition according to any one of claims 1 to 3; b) providing water; c) mixing the ingredients provided in step a) and step b).

12. 12. The process of claim 11, further comprising the step of carbonating the beverage (step d)).

13. 13. The process of claim 11 or 12, further comprising the step of adding at least one thickener, at least one organic acid, and / or at least one flavoring material to the sweetened composition prior to mixing with water, or to a mixture comprising water and the sweetened composition, and / or to water prior to mixing with the sweetened composition.