Preparations for enhancing the sweetness of rare sugars without altering their structure and flavor, and methods for increasing sweetness.

Abstract

The invention relates to a preparation comprising sweet proteins with rare sugars for enhancing the sweetness of rare sugars with a low glycemic index without altering the structure and flavors of these rare sugars, and a method for enhancing the sweetness of rare sugars. More specifically, the invention relates to a method for enhancing the sweetness of rare sugars without altering the sweetness characteristics, structure, and flavors of the main sugars. The invention also relates to the addition of Brazzein to liquid rare sugars before crystallization or at the pre-caramelization or post-caramelization stage of rare sugars at different temperatures during the synthesis of rare sugars to enhance sweetness. Brazzein enhances the sweetness of rare sugars but is not limited to D-Allulose, D-Tathagatase, D-Allose, Isomaltulose, Trehalulose, Sorbose, Turanose, Leucrose, etc.The invention also relates to the evaluation of non-nutritive sweeteners such as aspartame, acesulfame-K, cyclamate, neotame, saccharin, sucralose, stevia, etc., as each has its own limitations in flavor quality when used with rare sugars. However, the use of Brazzein does not alter the flavor and structure of rare sugars and its flavor characteristics are compatible with sucrose.