Sweetener composition comprising brazzein and maltodextrin and use thereof

Abstract

A sweetener composition comprising Brazzein and maltodextrin and a use thereof. In the sweetener composition, the weight ratio of Brazzein to maltodextrin meets the following condition: in the case where the composition is added to a matrix, the content of the maltodextrin is 0.2-1 wt% when Brazzein generates the same sweetness intensity as when 2-6 wt% of sucrose is contained in the same matrix. The present application also relates to a food or beverage containing the sweetener composition, in particular a low-energy or energy-free food or beverage.

Description

Sweetener composition comprising brazilian sweetener and maltodextrin and application thereof

[0001] Cross-references

[0002] This application claims priority to patent application number "CN202410399192.1" filed on April 2, 2024, with the invention name "A sweetener composition comprising brazilian sweetener and maltodextrin and its application", the contents of which are incorporated herein by reference in their entirety. Technical Field

[0003] The present application relates to the technical field of sweeteners, and in particular to a sweetener composition comprising brazilian sweetener and maltodextrin and applications thereof. Background Art

[0004] Nutritive sweeteners, such as sucrose, fructose, and glucose, are widely used in the beverage, food, pharmaceutical, oral hygiene, and cosmetic industries due to their excellent sweetness properties. Sucrose, in particular, is highly favored by consumers because it provides them with a more pleasant sensory experience. However, high sugar intake can significantly increase blood sugar levels, leading to fat accumulation and potentially contributing to health problems such as obesity, diabetes, and cardiovascular disease. To meet consumer demand, low-energy or energy-free high-intensity sweeteners have gradually been introduced to the market, primarily including artificial and natural high-intensity sweeteners. These sweeteners can provide significantly higher sweetness than traditional nutritive sweeteners.

[0005] Commonly used high-intensity sweeteners include brazzein, thaumatin, monellin, etc. Brazzein was first isolated and purified from the fruit of the West African climbing plant (Pentadiplandra brazzeana Baillon), a sweet protein composed of 54 amino acid residues. In nature, brazzein exists mainly in three forms, the only difference being the N-terminal amino acid residue. One product corresponding to 54 amino acids contains glutamine at its N-terminus. However, this N-terminal glutamine is easily naturally converted into pyroglutamic acid, resulting in the second form. The product with 53 amino acids obtained by missing the N-terminal glutamine or pyroglutamic acid is the third form, and the sweetness of this form of brazzein is twice that of the form with N-terminal pyroglutamic acid.

[0006] Compared with traditional nutritive sweeteners, low-energy or energy-free high-intensity sweeteners, such as brazilian sweetener, are 500 to 2000 times sweeter than sucrose, but exhibit a sweetness curve different from sucrose. When used in consumer products, delayed sweetness onset, persistent sweet aftertaste, bitterness, astringency and other taste characteristics usually appear, resulting in a poor taste. In order to improve these taste characteristics, a common solution is to utilize the synergistic effect of different sweeteners, compound brazilian sweeteners and other sweeteners, and use them in the form of a sweetener composition. For example, PCT patent application WO2023021218A1 provides a sweetener composition comprising thaumatin and brazilian sweetener, which has improved sweetness characteristics and reduced aftertaste and odor. PCT patent application WO2023183832A1 provides a composition comprising brazilian sweetener and rebaudioside, which exhibits enhanced sweetness and improved sweetness properties. Chinese patent application CN113939197A discloses a composition containing brazyne and a steviol glycoside sweetener / mogroside sweetener, which exhibits reduced bitterness, bitter aftertaste, and astringency. This patent application primarily addresses the use of a combination of sweeteners to improve the unpleasant taste caused by the aftertaste, bitterness, and astringency of high-intensity sweeteners.

[0007] In addition, some non-sweeteners can also improve the sensory properties of sweet proteins. PCT patent application WO2022144892A1 discloses a series of sweet protein sweetness repair agents selected from polyphenols, saponins, phospholipid free fatty acids, monoglycerides, diglycerides, glycolipids, lipopeptides and other substances, such as epigallocatechin gallate, which can shorten the sweetness persistence of the sweetener monellin and its variants. Chinese patent application CN104640460A records a composition including L-valine, maltol, naringin, maltodextrin MD14, gum arabic, 3-hydroxy-2-butanone, δ-dodecalactone, δ-decanolide, massoia lactone and more than 9 other non-sweetener substances. The composition can improve and mask the unpleasant taste of sweeteners such as thaumatin and sucralose, eliminate sweetness retention, and give the consumer products used a rich taste. The above patent application involves the use of non-sweeteners to improve the unpleasant taste of sweet protein such as sweet lingering taste and off-flavor.

[0008] Although various natural high-intensity sweetener compositions have been developed in the prior art to improve aftertaste, bitterness, and off-flavor issues, they still suffer from delayed sweetness onset and a persistent sweet aftertaste. Therefore, there is a need to develop low-energy or energy-free high-intensity sweetener compositions that can achieve a sweetness-time curve closer to that of sucrose, improve the slow sweetness onset and lingering sweet aftertaste, and enhance overall taste preference. Summary of the Invention

[0009] The purpose of the present application is to overcome the problems existing in the prior art and provide a sweetener composition comprising Brazilian sweet and maltodextrin to improve the defect of Brazilian sweet that Brazilian sweet has a poor sweetness. The composition has a faster sweetness onset, less residual sweetness at the end, and increased fullness, thereby improving the overall taste preference of Brazilian sweet.

[0010] The present application provides a sweetener composition comprising brazilian sweetener and maltodextrin, wherein the weight ratio of brazilian sweetener to maltodextrin satisfies the following condition: when the composition is added to a substrate, the brazilian sweetener produces a sweetness intensity equivalent to that of sucrose in the same substrate containing 2-6 weight percent, and the maltodextrin content is 0.2-1 weight percent. The maltodextrin content refers to the percentage of maltodextrin in the total weight of the composition and the substrate.

[0011] In one embodiment, the sweetener composition described herein comprises brazilian sweetener and maltodextrin, wherein the weight ratio of brazilian sweetener to maltodextrin satisfies the following condition: when the composition is added to a substrate, brazilian sweetener produces a sweetness intensity equivalent to that of 2-6 wt% sucrose in the same substrate, and the maltodextrin content is 0.2-1 wt%. The maltodextrin content refers to the percentage of maltodextrin in the total weight of the composition and substrate.

[0012] The matrix described herein can be water, food, or beverage, preferably purified water, low-energy or energy-free food or beverage. For example, in the sweetener composition described herein, the weight ratio of brazilian sweetener to maltodextrin satisfies the following conditions: when the composition is added to water, brazilian sweetener produces the same sweetness intensity as a 2-6 wt% sucrose aqueous solution, and the weight content of maltodextrin in the aqueous solution is 0.2-1 wt%. For example, in the sweetener composition described herein, the weight ratio of brazilian sweetener to maltodextrin satisfies the following conditions: when the composition is added to a certain weight of water to obtain an aqueous solution, brazilian sweetener produces the same sweetness intensity as a 6 wt% sucrose aqueous solution, and the weight content of maltodextrin in the aqueous solution is 0.2-1 wt%.

[0013] In one group of embodiments, the sweetener composition described in the present application, wherein the weight ratio of brazilian sweetener to maltodextrin satisfies the following conditions: when the composition is added to a matrix, brazilian sweetener produces the same sweetness intensity as the same matrix containing 2wt%, 2.5wt%, 3wt%, 3.5wt%, 4wt%, 4.5wt%, 5wt%, 5.5wt% or 6wt% sucrose, and the content of maltodextrin is 0.2-1wt%, such as 0.2wt%, 0.3wt%, 0.4wt%, 0.5wt%, 0.6wt%, 0.7wt%, 0.8wt%, 0.9wt% or 1wt%.

[0014] In one group of embodiments, the sweetener composition described in the present application, wherein the weight ratio of brazilian sweetener to maltodextrin satisfies the following conditions: when the composition is added to a matrix, brazilian sweetener produces the same sweetness intensity as the same matrix containing 2-6wt%, 4-6wt% or 4.5-6wt% sucrose, and the maltodextrin content is 0.2-1wt%, such as 0.2wt%, 0.3wt%, 0.4wt%, 0.5wt%, 0.6wt%, 0.7wt%, 0.8wt%, 0.9wt% or 1wt%.

[0015] In one group of embodiments, the sweetener composition described in the present application, wherein the weight ratio of brazilian sweetener to maltodextrin satisfies the following conditions: when the composition is added to a matrix, brazilian sweetener produces the same sweetness intensity as the same matrix containing 2-6 wt% sucrose, and the content of maltodextrin is 0.4-1 wt%, 0.6-1 wt%, 0.8-1 wt%, 0.4-0.6 wt%, 0.4-0.8 wt% or 0.6-0.8 wt%.

[0016] The glucose equivalent value of the maltodextrin described in the present application is less than or equal to 20wt%. Specifically, the glucose equivalent value of the maltodextrin may be 10-20wt%, preferably 15-20wt%. The maltodextrin described in the present application is preferably one or more of porous dextrin, maltodextrin MD15, and maltodextrin MD20. In one group of embodiments, the maltodextrin is porous dextrin or maltodextrin MD15, wherein the weight ratio of brazilian sweet to maltodextrin satisfies the following conditions: when the composition is added to a matrix, the brazilian sweet produces the same sweetness intensity as 2-6wt% sucrose in the same matrix, and the content of maltodextrin is 0.4-1wt%, 0.6-1wt%, 0.8-1wt%, 0.4-0.6wt%, 0.4-0.8wt% or 0.6-0.8wt%. In one group of embodiments, when the maltodextrin is maltodextrin MD20, the weight ratio of brazilian sweet to maltodextrin satisfies the following conditions: when the composition is added to a matrix, brazilian sweet produces the same sweetness intensity as the same matrix containing 2-6 wt% sucrose, and the content of maltodextrin is 0.6-1 wt%, 0.8-1 wt% or 0.6-0.8 wt%.

[0017] The brazilian sweetener described in this application is a high-intensity sweetener and a sweet protein. The source of brazilian sweetener is not limited, including wild-type brazilian sweetener, mutants thereof, or recombinant forms thereof. The brazilian sweetener described in this application generally has a sweetness of 20,000-30,000 according to evaluation by a professional sensory evaluation panel, wherein the sweetness of a 2.0-3.0 ppm aqueous solution of brazilian sweetener is equivalent to the sweetness of a 6 wt% sucrose aqueous solution, i.e., its sucrose equivalent value is 6 wt%. In one embodiment, the brazilian sweetener used has a sweetness of 24,000-28,000 according to evaluation by a professional sensory evaluation panel; preferably, the brazilian sweetener used has a sweetness of 24,000, wherein the sweetness of a 2.5 ppm aqueous solution of the brazilian sweetener is equivalent to the sweetness of a 6 wt% sucrose aqueous solution. The brazilian sweetener described in this application is preferably a third form of brazilian sweetener protein lacking N-terminal glutamine or pyroglutamic acid, including wild-type, mutants thereof, or recombinant forms thereof. Preferably, the amino acid sequence of the brazilian sweet has at least 70%, at least 75%, at least 80%, at least 85%, at least 90%, at least 95%, at least 96%, at least 97%, at least 98%, or at least 99% sequence identity to SEQ ID NOs: 1 to 3. Preferably, the amino acid sequence of the brazilian sweet comprises any one of SEQ ID NOs: 1 to 3. Preferably, the brazilian sweet described in the present application is recombinant brazilian sweet.

[0018] The sweetener composition described in the present application may also contain at least one other non-sugar sweetener. In one set of embodiments, the other non-sugar sweetener is selected from one or more of sugar alcohol sweeteners and high-intensity sweeteners; specifically, the high-intensity sweetener can be selected from one or more of thaumatin, monellin, and sucralose. Wherein, the weight ratio of brazilian sweetener to at least one other non-sugar sweetener satisfies the following conditions: when the composition is added to a matrix, brazilian sweetener produces the same sweetness intensity as the same matrix containing 2-6wt% sucrose, and the composition produces the same sweetness intensity as the same matrix containing 6-10wt% sucrose; such as 6wt%, 6.5wt%, 7wt%, 7.5wt%, 8wt%, 8.5wt%, 9wt%, 9.5wt%, 10wt%.

[0019] The present application also provides food or beverages containing the sweetener composition described above, particularly low-energy or energy-free food or beverages. Low-energy refers to an energy content of 170 kJ or less per 100 g of solids, or 80 kJ or less per 100 mL of liquids. Energy-free refers to an energy content of 17 kJ or less per 100 g of solids or 100 mL of liquids.

[0020] In one set of embodiments, the sucrose equivalent value of the brazilian sweet in the food or beverage is 2-6 wt%, such as 2 wt%, 2.5 wt%, 3 wt%, 3.5 wt%, 4 wt%, 4.5 wt%, 5 wt%, 5.5 wt% or 6 wt%.

[0021] In one set of embodiments, the sucrose equivalent value of the brazilian sweet in the food or beverage is 2-6 wt%, 4-6 wt% or 4.5-6 wt%.

[0022] In one embodiment, the maltodextrin is used in the food or beverage at a concentration of 0.2-1 wt%, 0.4-1 wt%, 0.6-1 wt%, 0.8-1 wt%, 0.4-0.8 wt%, 0.4-0.6 wt%, or 0.6-0.8 wt%. The concentration refers to the weight percentage of the maltodextrin in the total weight of the food or beverage.

[0023] In one set of embodiments, the food or beverage also contains at least one other non-sugar sweetener. The other non-sugar sweetener is selected from one or more of sugar alcohol sweeteners and high-intensity sweeteners; specifically, the high-intensity sweetener can be selected from one or more of thaumatin, monellin, and sucralose. The total sucrose equivalent value of the food or beverage is 6-10wt%, such as 6wt%, 6.5wt%, 7wt%, 7.5wt%, 8.0wt%, 8.5wt%, 9.0wt%, 9.5wt%, 10wt%. More specifically, in the food or beverage, the concentration of sugar alcohol sweetener is 1-10wt%, preferably 2-8wt%, and more preferably 2.5-5wt%. More specifically, in the food or beverage, the concentration of thaumatin is 10-50ppm, preferably 20-30ppm. More specifically, in the food or beverage, the concentration of sucralose is 0.1-0.5wt%, preferably 0.2-0.3wt%.

[0024] Compared with the prior art, the present invention has the following advantages:

[0025] Through research, the present application found that by adding a certain amount of maltodextrin to the sweet protein Brazilian sweet, the sweetness curve of Brazilian sweet can be modified, the sweetness at the entrance can be increased, the sweetening time can be advanced, and the technical problem of the slow sweetening speed of Brazilian sweet can be solved.

[0026] By adding a certain amount of maltodextrin to the sweet protein Brazilian sweetness, this application also reduces the time it takes for the aftertaste to disappear, making the Brazilian sweetness curve closer to a 6wt% sucrose solution. When Brazilian sweetness and maltodextrin are used together, the initial sweetness, aftertaste, fullness, and overall liking are significantly improved compared to Brazilian sweetness.

[0027] When the present application combines Brazilian sweet and maltodextrin in food or beverage, the overall liking of the food or beverage is significantly improved compared to using Brazilian sweet alone. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] Figure 1 Effects of different amounts of porous dextrin on the sweetness curve of Brazilian sweetness.

[0029] Figure 2 Effects of different addition amounts of maltodextrin MD15 on the sweetness curve of Brazilian sweetness.

[0030] Figure 3 Effects of different addition amounts of maltodextrin MD20 on the sweetness curve of Brazilian sweetness.

[0031] Figure 4 Radar chart showing the effects of different concentrations of porous dextrin on the sweetness evaluation of Brazilian sweet BXT-D6 in water.

[0032] Figure 5 Radar chart showing the effect of different concentrations of maltodextrin MD15 on the sweetness evaluation of Brazilian sweet BXT-D6 in water.

[0033] Figure 6 Radar chart showing the effect of different concentrations of maltodextrin MD20 on the sweetness evaluation of Brazilian sweet BXT-D6 in water.

[0034] Figure 7 Radar chart showing the effects of different concentrations of porous dextrin on the sweetness evaluation of Brazilian sweet BXT-D3 in water.

[0035] Figure 8 Radar chart showing the effect of different concentrations of maltodextrin MD15 on the sweetness evaluation of Brazilian sweet BXT-D3 in water.

[0036] Figure 9 Radar chart showing the effect of different concentrations of maltodextrin MD20 on the sweetness evaluation of Brazilian sweet BXT-D3 in water.

[0037] FIG10 is an evaluation of the sweetness of a composition of brazilian sweetener and porous dextrin applied to an electrolyte water beverage.

[0038] FIG11 is an evaluation of the sweetness of lemon juice using a combination of brazilian sweetener and maltodextrin MD15.

[0039] Figure 12 Sweetness evaluation of the composition of Brazilian sweet and maltodextrin MD20 applied to sugar-free yogurt. DETAILED DESCRIPTION

[0040] definition:

[0041] Brazzein, also known as brazzein, bunazhen sweet protein, or brazzein, refers to a sweet protein extracted from the fruit of the West African climbing plant Pentadiplandra brazzeana (Baillon) and described in WO9531547, or a recombinantly produced form thereof. Brazzein consists of 54 amino acid residues, and its three-dimensional structure has four evenly distributed disulfide bonds. Brazzein exists in nature in three primary forms, differing only in the N-terminal amino acid residue. One product corresponding to the 54 amino acids contains glutamine at its N-terminus. However, this N-terminal glutamine is easily converted naturally to pyroglutamate, resulting in a second form. A third form, in which the N-terminal glutamine or pyroglutamate is missing, results in a 53-amino acid product, which is twice as sweet as the form with N-terminal pyroglutamate. The brazzein described in this application is not limited to its source, including wild-type brazzein or its mutants, or recombinant brazzein. Its production method is also not limited, including recombinant expression, extraction, chemical synthesis, and in vivo or in vitro production. The brazilian tartrate described herein is preferably a third form of brazilian tartrate protein lacking the N-terminal glutamine or pyroglutamic acid, including wild-type, mutants thereof, or recombinantly produced forms thereof. The amino acid sequence of the brazilian tartrate described herein has at least 70%, at least 75%, at least 80%, at least 85%, at least 90%, at least 95%, at least 96%, at least 97%, at least 98%, or at least 99% sequence identity to SEQ ID NOs: 1-3, or the amino acid sequence of the brazilian tartrate comprises any one of SEQ ID NOs: 1-3, or the amino acid sequence of the brazilian tartrate is any one of SEQ ID NOs: 1-3. The brazilian tartrate described herein is preferably recombinant brazilian tartrate, meaning brazilian tartrate produced by a recombinant host cell.

[0042] Mutant: As used herein, a "mutant" of basil refers to a basil protein having a modified amino acid sequence compared to the amino acid sequence of basil (SEQ ID NO: 1), i.e., an amino acid sequence in which one or more (several) amino acids are substituted, deleted, and / or inserted. For purposes of this application, a basil mutant is a functional protein having a sweet taste.

[0043] Expression: in the context of the present application includes any step involved in the production of the brazilian of the present application including, but not limited to, transcription, post-transcriptional modification, translation, post-translational modification, and secretion.

[0044] Recombinant host cells include cells transformed, transfected, or transduced using a nucleic acid construct comprising a polynucleotide encoding brazilian sweet or an expression vector, and the cells can express brazilian sweet according to the method of the present application.

[0045] Amino acid sequence: Synonymous with and used interchangeably with the terms "polypeptide," "protein," and "peptide," using either the conventional one-letter code or the three-letter code for amino acid residues, with the amino acid sequence presented in the standard amino to carboxyl terminal orientation (i.e., N→C).

[0046] Sequence identity: The relatedness between two amino acid sequences or between two nucleotide sequences is described by the parameter "sequence identity". When aligned using the CLUSTALW algorithm with preset parameters, a specific sequence has at least a certain percentage of amino acid residues that are identical to the amino acid residues of a specified reference sequence. The preset parameters of the CLUSTALW algorithm are: deletion counts are residues that are different from the reference sequence, including deletions occurring at any end. For example, a variant 500 amino acid residue polypeptide that lacks five amino acid residues at the C-terminus has a sequence identity percentage of 99% (495 / 500 identical residues x 100) relative to the parent polypeptide. Such variants are covered by the language "variants having at least 99% sequence identity with the parent".

[0047] Maltodextrin refers to a carbohydrate polymer made from starch or starchy substances through low-grade enzymatic hydrolysis, refining, and drying or not. Its dextrose equivalent (DE) value is below 20 wt%. It is often used as an embedding, encapsulation, and filler for solid powder products. Maltodextrin aqueous solutions are odorless, and even when used in a concentrated form, they do not mask the flavor and aroma of other ingredients. They act as an excellent carrier for various sweeteners, flavoring agents, and fillers. Maltodextrin is categorized by dextrose equivalent value as MD10, MD15, and MD20, differing in their DE value. A higher DE value indicates greater sweetness, solubility, permeability, and hygroscopicity, and lower viscosity. Maltodextrin products appear as white or slightly yellowish, amorphous substances. Their primary properties are good fluidity, no odor, good solubility, strong heat resistance, no browning, low hygroscopicity, and low agglomeration. The porous dextrin is also a maltodextrin, with a DE value of 10-15, a density range of 0.1-0.15 g / mL, and a surface area seven times that of ordinary maltodextrin. It is generally used as a fat adsorbent, a sustained-release flavor and fragrance agent, and a carrier for probiotics or sweeteners. In this application, the maltodextrin can affect the sensory properties of Brazilian sweet and the consumer products in which it is used, such as the speed of sweetening and the lingering sweetness.

[0048] Sweetener: refers to a product or composition in the form of sweetening that can be directly applied to food or beverages for human consumption. A sweetener may comprise a single active ingredient, i.e., a single substance with sweet taste, or it may comprise several such active ingredients, i.e., a blend of substances that contribute to sweet taste. The sweetener may be an active ingredient in its substantially pure form, such as a sweet protein separated from its production cells and in a form that can be applied to a product intended for human consumption. Alternatively, the sweetener may comprise other substances, such as fillers (e.g., lactose), in addition to the active ingredient. The sweetener may be further blended with other substances before being applied to food or beverage products, or before being sold to final consumers for home purposes such as sweetening of tea or coffee.

[0049] High-intensity sweeteners refer to any synthetic or semi-synthetic sweetener that is many times sweeter than sucrose (for example, 20 times or more, 30 times or more, 50 times or more, or 100 times sweeter than sucrose), sweeteners found in nature, sweeteners obtained through in vivo extraction, or sweeteners obtained through recombinant microbial expression. High-intensity sweeteners include, but are not limited to, thaumatin, monellin, sucralose, saccharin, sodium cyclamate, aspartame, acesulfame potassium, neotame, and advantame.

[0050] Sugar alcohols are a class of polyols formed by hydrogenation of the reducing carbonyl groups of sugars (including four-carbon sugars, five-carbon sugars, six-carbon sugars, and their polymers). Glucose is reduced to sorbitol, xylose to xylitol, maltose to maltitol, and fructose to mannitol. Sugar alcohol sweeteners primarily include erythritol, xylitol, sorbitol, maltitol, mannitol, oligosaccharide alcohols, and lactitol.

[0051] "Organoleptic characteristics" and "organoleptic properties" are synonymous and refer to the sensations perceived by the five senses when consuming a consumable (e.g., a food or beverage). Thus, organoleptic properties relate to the taste and aroma as well as the color and texture of the consumable. Organoleptic properties are subjective and their impact varies from person to person. These organoleptic properties can be evaluated, for example, by a panel of trained or untrained individuals with the necessary sensory skills, known as "sensory evaluation." Analytical methods can include, for example, discrimination / differentiation and descriptive analysis. Sweetness properties can be evaluated by a panel of trained or untrained individuals with the necessary sensory skills through a sweetness evaluation.

[0052] Specifically, as shown in the examples below, the composition comprising Brazilian sweetener and maltodextrin exhibits improved sensory properties in water-based foods or beverages, particularly sweetness properties such as sweetness intensity, sweetness curve, fullness, purity, and masking or enhancing other flavors, compared to Brazilian sweetener alone. "Sweetness intensity" refers to the sweetness equivalent value of a sucrose solution, "sweetness curve" refers to the change in sweetness intensity over time after ingestion, "pre-sweetness time" refers to the time from the entrance to the peak of sweetness intensity in the sweetness curve; "last sweetness time" refers to the time when the sweetness intensity disappears in the sweetness curve. In addition, "fullness" refers to the mellowness relative to sucrose, and "purity" refers to the absence of other unpleasant flavors in the sweetness, such as characteristic plant flavors, bitterness, astringency, etc.

[0053] The above-mentioned sweetness characteristics are the result of the evaluation of the samples by a sensory evaluation panel composed of 10-15 pre-screened highly sensitive and well-trained professional tasters. The sensory evaluation panel was established in accordance with GB / T 16291.1-2012 "General Guidelines for the Selection, Training and Management of Sensory Analysis Evaluators Part 1: Preferred Evaluators". The sensory evaluation method refers to Li Hui et al. (2021), mainly involving sweetness curves and grade scores. The quantitative parameters include the sweetness curve that changes over time, the time of sweetness peak, the lingering time of sweetness, and the intensity of sweetness at the entrance. In addition, the taste of the benchmark sucrose was also evaluated, including purity, fullness, overall preference, sourness, sweetness coordination ratio, characteristic aroma, mellowness, etc., to describe the properties of the composition used in food and beverages.

[0054] The term "ppm" as used herein refers to the concentration expressed as the mass of the solute relative to the mass of the total solution, also known as parts per million, and is typically used when the concentration is very low. For solutions, ppm generally refers to mass concentration.

[0055] Unless otherwise specified, the percentages and contents mentioned in this application generally refer to weight content, for example, 6% sucrose means that the content is 6% sucrose by weight.

[0056] As used herein, "sucrose equivalent value (SEV)" refers to the relative sweetness of a sweetener compared to sucrose. SEV is the amount of sucrose that produces the same sweetness intensity as the sweetener in the same base. SEV is typically expressed as a percentage. For example, an SEV of 6 wt% can be interpreted as the sweetness of a sweetener equivalent to 6 wt% sucrose in the same base. SEV can be determined by sensory panel evaluation.

[0057] The "matrix" described in this application can be water (such as purified water, mineral water), food, beverage, etc. The food or beverage is preferably low-energy or zero-energy food or beverage.

[0058] The sweetener composition of the present application can replace nutritive sweeteners such as sucrose and be used in low-energy or energy-free foods or beverages.

[0059] The low energy refers to that the energy per 100g of solid is less than or equal to 170kJ, or the energy per 100mL of liquid is less than or equal to 80kJ, and the energy-free refers to that the energy per 100g of solid or per 100mL of liquid is less than or equal to 17kJ. Low-energy or energy-free foods include but are not limited to dairy products (such as yogurt, cheese, ice cream, etc.), candy, chocolate, baked products, condiments, etc. Low-energy or energy-free beverages include but are not limited to electrolyte water, fruit and vegetable juice drinks (such as lemon juice), dairy products, carbonated drinks, tea, coffee, plant-based beverages, and alcoholic beverages (such as wine, mead, beer, etc.).

[0060] Due to caloric value limitations, the sweetener composition of the present application is applied to low-energy or energy-free foods or beverages, and the maximum amount of maltodextrin added does not exceed 1wt%. The amount of maltodextrin added refers to the weight percentage relative to the food and beverage to which it is applied. The effective amount refers to the minimum amount of maltodextrin added to accelerate the onset of sweetness and reduce the duration of sweetness. The preferred amount refers to the minimum amount of maltodextrin added at which a difference (≥0.5 points) in the overall preference rating score is observed compared to Brazilian sweet alone. In certain embodiments, the effective amount of maltodextrin added is 0.2%-1wt%, and the preferred amount is 0.4%-1wt%.

[0061] The terms “include,” “comprising,” or “having” described herein mean “including but not limited to,” but also mean consisting of only the listed elements.

[0062] The present application will be further described below with reference to specific embodiments, but the present application is not limited to these specific embodiments. Those skilled in the art should recognize that the present application covers all possible alternatives, improvements and equivalents within the scope of the claims.

[0063] Example 1 Preparation of recombinant Brazilian sweet sample

[0064] For the recombinant expression of brazilin, genetic engineering methods known in the art were used. The brazilin sequence from Pentadiplandra brazzeana (Baillon) (UniProtKB / Swiss-Prot: P56552.1) can be obtained from the NCBI website (https: / / www.ncbi.nlm.nih.gov / ). The amino acid sequences corresponding to the wild-type brazilin and its mutants recombinantly expressed in this application are SEQ ID NOs: 1 to 3, respectively. The corresponding proteins are named BXT, BXT-D3, and BXT-D6, respectively. The specific sequences are shown in Table 1 below.

[0065] Table 1 Amino acid sequences of wild-type brazilian sweet and its mutants

[0066] The Aspergillus oryzae α-amylase promoter (including signal peptide), the brassic acid encoding gene, the Aspergillus oryzae α-amylase terminator, and the Aspergillus oryzae acetamidase encoding gene (amdS) were synthesized as a complete fragment by whole gene synthesis (synthesized by Nanjing GenScript Biotechnology Co., Ltd.). The fragment was transformed into Aspergillus oryzae strain NBRC4177, and transformants containing the amdS gene were selected using the ability to use acetamide as a sole nitrogen source. After 5-7 days of growth at 30°C, stable transformants appeared to grow vigorously and sporulate colonies. Transformants were purified twice by conidia. Spores of these transformants were used to inoculate shake flasks containing 50 mL of YPMT medium (weight / volume percentages of the following components: dextrin 12%, potassium dihydrogen phosphate 1%, magnesium sulfate 0.25%, yeast extract 2.5%, peptone 5%, Tween 80 0.05%, water to 50 mL, pH = 6.0 before sterilization). To ensure the stability of the shake flasks, all shake flasks were inoculated with a uniform inoculum volume of 2 mL and a spore concentration of 2 × 10 7 / ml, and cultured on the same shaker at 30°C and 200 rpm for 5 days. The culture supernatant was analyzed by SDS-PAGE to determine whether the target protein was expressed. The supernatant was filtered through a 0.22 μm filter and loaded onto an ion exchange chromatography column SP Seplife XL (Suzhou Lanxiao Biotechnology Co., Ltd.). The column was equilibrated with 20 mM sodium acetate buffer (pH 4.0), and the target protein was eluted with 20 mM sodium acetate buffer (pH 4.0) containing 1 M sodium chloride. The collected target protein was placed in a dialysis bag with a molecular weight cutoff of 3500 and dialyzed at 4°C for 24 hours, using deionized water, with the liquid changed three times during the dialysis. The purified sample was dried and concentrated by freeze-drying, and the resulting powder was weighed. The purified protein was subjected to SDS-PAGE detection, and the purity of the target protein was determined by HPLC. The purity of the wild-type brazilian sweet and its mutant samples was found to be approximately 95%.

[0067] The origin and preparation of the brazilian tartrate mutant used in Examples 2, 3, 5, 6, and 7 of this application refer to BXT-D6 in Example 1. The origin and preparation of the brazilian tartrate mutant used in Example 4 refer to BXT-D3 in Example 1.

[0068] Example 2 Different types of maltodextrin improve the sweetness curve in Brazilian sweet water base

[0069] The Brazilian sweetener BXT-D6 obtained in Example 1 and three maltodextrins were prepared into samples according to the formula shown in Table 2. The percentages involved in the following examples are all weight percentages relative to the entire solution.

[0070] A 0.1g sample of Brazilian mellow BXT-D6 powder was weighed and added to a 100g volume of purified water (China Resources C'estbon Beverage Co., Ltd., China). The mixture was fully dissolved and stirred to prepare a 0.1% Brazilian mellow aqueous solution. Based on the sweetness range evaluated by the sensory panel, 0.25g of the 0.1% Brazilian mellow aqueous solution was diluted to 100g with purified water to prepare a 2.5ppm Brazilian mellow aqueous solution, equivalent to the sweetness of a 6wt% sucrose solution. This 2.5ppm Brazilian mellow aqueous solution has a sucrose equivalent value of 6wt%.

[0071] Different types of maltodextrins were added to the above-mentioned Brazilian sweet water solution sample at different gradients and mixed until no obvious particles were observed by naked eye. The maltodextrins used were porous dextrin (PINEFLOW Maltodextrin, DE 10%, Matsutani Co., Ltd., Japan), maltodextrin MD15 (DE 11%-16%, Baolingbao Biological Co., Ltd., China), and maltodextrin MD20 (DE 16%-20%, Baolingbao Biological Co., Ltd., China). The different concentration gradients of maltodextrin set were 0%, 0.1%, 0.2%, 0.4%, 0.6%, 0.8%, and 1% (weight percentage).

[0072] Table 2 Preparation of different concentrations of different types of maltodextrin and Brazilian sweet samples

[0073] Note: The maltodextrin in Table 2 refers to three types: porous dextrin, maltodextrin MD15, and maltodextrin MD20, which were prepared at the above different gradients of 0%, 0.1%, 0.2%, 0.4%, 0.6%, 0.8%, and 1%, respectively. There are 18 sets of data in the experimental group.

[0074] According to GB / T 16291.1-2012 "General Guidelines for the Selection, Training and Management of Sensory Analysis Evaluators Part 1: Preferred Evaluators", 12 evaluators were recruited internally and trained in sweeteners. Six preferred sensory evaluators were selected through differential evaluation and ranking evaluation methods. The preferred sensory evaluators evaluated the above samples with reference to the dynamic time-intensity test method of Li Hui et al. (2021). First, all tasters rinsed their mouths with pure water and then calibrated with 2wt%, 4wt%, and 6wt% sucrose solutions. After calibration, the mouths were rinsed again until there was no sweetness in the mouth. Then, the control group and 18 experimental samples were quantitatively tasted. The samples were required to remain stationary in the mouth and spit out after 10 seconds. Tasters were asked to rate the sweetness intensity of the samples at each specified time point, measured against the sweetness intensity of a 6wt% sucrose solution, until the sweetness disappeared. The time points were 0, 3, 5, 10, 15, 20, 25, 30, 35, 40, 45, 50, 55, 60, 70, and 75 seconds. The sensory evaluators' sweetness intensity scores for the test samples at each time point were collected and averaged. The sweetness at the onset, time to peak sweetness, and time to disappearance of the aftertaste were statistically analyzed (Table 3). Time-intensity curves were then plotted (Figures 1-3).

[0075] Table 3 Time-sweetness scores of different concentrations of different types of maltodextrin carriers and Brazilian sweet samples

[0076] The experimental results showed that all three maltodextrins modified the brasil sweetness curve, increasing the onset of sweetness, accelerating the onset of sweetness, and reducing the disappearance of sweetness, bringing the brasil sweetness curve closer to that of the 6wt% sucrose control. However, the optimal effective ranges and effects of different maltodextrin types varied. The lowest addition level of porous dextrin and maltodextrin MD15 was 0.2%. Compared with brasil alone, the addition of porous dextrin and maltodextrin MD15 advanced the peak sweetness of brasil by 1.5 seconds and 1 second, respectively, and reduced the disappearance of sweetness by 3 seconds and 5 seconds. The lowest addition level of maltodextrin MD20 was 0.4%. Compared with brasil alone, the addition of maltodextrin MD20 advanced the peak sweetness of brasil by 2 seconds and reduced the disappearance of sweetness by 6 seconds. At the highest addition level (1%), porous dextrin showed the best effect, increasing the onset sweetness from <2 to 4.5, shortening the peak sweetness from 8 seconds to 3 seconds, and reducing the sweetness by 45 seconds to 32 seconds.

[0077] Example 3 Evaluation of different types of maltodextrin to improve sweetness in Brazilian sweet water base

[0078] Using Example 2, we screened the effective addition ranges for the three maltodextrins. To further determine their optimal addition ranges for improving the taste of Brazilian tartare, we evaluated the sweetness of the samples against a 6wt% sucrose solution. A 0.1% Brazilian tartare aqueous solution was prepared according to the method in Example 2 and diluted to a 2.5ppm solution, equivalent to the sweetness of a 6wt% sucrose solution. The three maltodextrins were added to the 2.5ppm Brazilian tartare aqueous solution at varying concentrations of 0%, 0.4%, 0.6%, and 1% (by weight).

[0079] The sweetness evaluation method refers to the nine-point hedonic scale of Peryam and Pilgrim (1957). The samples were graded for their initial sweetness, final sweetness, purity, fullness, and overall liking. The grading was evaluated on a scale of 1-9, where 1 represented extremely dislike, 2 very dislike, 3 moderate dislike, 4 mild dislike, 5 average, 6 mild like, 7 moderate like, 8 very like, and 9 extremely like. Generally speaking, the faster the initial sweetness, the shorter the final sweetness, and the stronger the fullness, the higher the score. When the score difference between the samples showed ≥0.5, it indicated that there was a difference between the two; when the score difference showed ≥1, it indicated that there was a significant difference between the two. The results are shown in Table 4.

[0080] Table 4 Sweetness preference scores of different concentrations of different types of maltodextrin and Brazilian sweet samples

[0081] As shown in Figures 4-6, the preferred addition amount of porous dextrin and maltodextrin MD15 is 0.4%-1.0%. Compared with adding brazilian sweet alone, the overall preference at this preferred concentration increased by at least 0.7 points; the preferred addition amount of maltodextrin MD20 is 0.6%-1.0%. Compared with adding brazilian sweet alone, the overall preference at this preferred concentration increased by at least 1 point. The three maltodextrins have a concentration-dependent effect on the taste improvement of brazilian sweet. The higher the addition amount, the closer the sweetness preference score is to sucrose, and the higher the overall preference. Compared with adding brazilian sweet alone, the highest addition amount (1%) showed significant differences in the initial sweetness, final sweetness, fullness, and overall preference, among which the overall preference was significantly increased by 1.5 points.

[0082] Example 4 Evaluation of different concentrations of maltodextrin to improve the sweetness of Brazilian sweet water

[0083] To further explore the effect of maltodextrin on improving the sweetness of Brazilian sweetness, the sweetness of BXT-D3 obtained in Example 1 was evaluated with reference to the method in Example 3.

[0084] A 0.1g sample of Brazilian salsa powder (Huarun Yibao Beverage Co., Ltd., China) was weighed and added to a fixed amount of 100g of purified water. The mixture was fully dissolved and stirred to obtain a 0.1% aqueous solution of Brazilian salsa. Based on the sweetness range evaluated by the sensory panel, 0.6g of the 0.1% aqueous solution of Brazilian salsa was diluted to 100g with purified water to obtain a 6ppm aqueous solution of Brazilian salsa, equivalent to the sweetness of a 6wt% sucrose solution. This means that the sucrose equivalent value of 6ppm Brazilian salsa is 6wt%.

[0085] Maltodextrin was added to the aforementioned Brazilian sweet aqueous solution sample at various concentrations and mixed until no visible particles were observed. The concentrations were 0%, 0.4%, 0.6%, and 1.0% (by weight). The samples were scored for initial sweetness, final sweetness, fullness, purity, and overall preference, referring to the sweetness preference evaluation method of Example 3. The results are shown in Table 5.

[0086] Table 5 Sweetness preference scores of different concentrations of different types of maltodextrin and Brazilian sweet samples

[0087] As shown in Figures 7-9, the addition of maltodextrin also improves the sweetness of brazilian sweetness (BXT-D3) in a water-based beverage, with significant increases in the initial sweetness, final sweetness, and overall preference. The preferred addition level of porous dextrin is 0.4%-1.0%. Compared to brazilian sweetness alone, the overall preference score increased by at least 0.6 points at this preferred concentration, and even by 1.0 points at the highest addition level of 1.0%. The preferred addition level of maltodextrin MD15 is 0.4%-1.0%. Compared to brazilian sweetness alone, the overall preference score increased by at least 0.6 points at this preferred concentration, and even by 0.8 points at the highest addition level of 1.0%. The preferred addition level of maltodextrin MD20 is 0.6%-1.0%. Compared to brazilian sweetness alone, the overall preference score increased by at least 0.7 points at this preferred concentration, and even by 0.7 points at the highest addition level of 1.0%.

[0088] Example 5 Evaluation of the sweetness of a brazilian sweetener and porous dextrin composition in an electrolyte water beverage

[0089] A zero-sugar, zero-calorie electrolyte water base was prepared, including sodium chloride (0.04%, Weihai Gaodao Nanhai Salt Co., Ltd., China), potassium chloride (0.008%, Jiangsu Zidong Food Co., Ltd., China), functional raw materials (0.03%, zinc ≥ 0.4 mg / 100 g, vitamin E ≥ 1.4 mg / 100 g, vitamin B6 ≥ 0.11 mg / 100 g, DSM Vitamins Shanghai Co., Ltd., China), citric acid (0.13%, Linbang Biological Co., Ltd., China), sodium citrate (0.015%, Weifang Yingxuan Industrial Co., Ltd., China), and white peach flavor (0.07%, Hasegawa Flavor Co., Ltd., China). The above percentages are by weight.

[0090] A 0.1% brazilian sweet solution was prepared according to the method in Example 2. 0.18 g of the 0.1% brazilian sweet solution was taken and different concentrations of porous dextrin, beverage base, and other sweeteners were added according to the scheme shown in Table 6 to prepare a 1.8 ppm brazilian sweet solution, which is equivalent to the sweetness of a 4 wt % sucrose solution. The composition shown in Table 6 is equivalent to the sweetness of a 7 wt % sucrose solution.

[0091] Sensory Rating Scoring Method and Rules: Referring to Example 3, the white peach flavored electrolyte water was scored on the following dimensions: sweetness, sweet-sour balance, white peach aroma, fullness, and overall preference. The tasters' scoring data was collected and the average value was calculated.

[0092] Table 6 Preparation of porous dextrin, brazilian sweetener and sweetener in electrolyte water beverage

[0093] As shown in Figure 10, the combination of brazilian and porous dextrin is used in low-calorie electrolyte water, with an optimal ratio of porous dextrin of 0.4% to 1%. Compared to brazilian alone, this ratio increases the overall preference score by 0.7-1.4 points, the sweetness score by 0.9-1.4 points, the sour-sweet balance score by 0.5-0.7 points, and the fullness score by 0.3-0.8 points.

[0094] Example 6 Application of Brazilian sweetener and maltodextrin MD15 composition in sweetness evaluation of lemon juice

[0095] Sugar-free lemon juice drink (small light lemon TM Small lime compound juice drink (Zhonghe Baosang Biotechnology Co., Ltd., China) base ingredients include water, concentrated apple juice (≥89%), small lime juice (≥10%), and vitamin C (≥15mg / 100mL). The above percentages are by volume.

[0096] A 0.1% brazilian sweet solution and a 0.1 wt % thaumatin solution were prepared according to the method in Example 2. 1 g of the 0.1% brazilian sweet solution was taken and porous dextrin of different concentrations was added to the base according to the scheme shown in Table 7 to prepare a 10 ppm brazilian sweet solution, which is equivalent to the sweetness of a 4.5 wt % sucrose solution. The composition shown in Table 7 is equivalent to the sweetness of an 8 wt % sucrose solution.

[0097] The sensory rating method was based on the rules in Example 3. The sugar-free lemon juice was scored based on sweetness, sweet-sour balance, lemon aroma, sourness, and overall preference. The tasters' ratings were collected and the average was calculated.

[0098] Table 7 Preparation of maltodextrin MD15, Brazilian sweetener and sweetener in lemon juice beverage

[0099] As shown in Figure 11, the combination of brazilian tea and maltodextrin MD15 was used in sugar-free lemon juice, with an optimal ratio of maltodextrin MD15 of 0.4% to 1%. Compared with adding brazilian tea alone, this ratio increased the overall preference score by 0.7-1.5 points, the sweetness score by 0.6-1.6 points, the sweet-sour harmony score by 0.8-2.1 points, and the sourness score by 1.0-1.2 points.

[0100] Example 7 Evaluation of the sweetness of the composition of Brazilian sweetener and maltodextrin MD20 in sugar-free yogurt

[0101] The sugar-free yogurt (Kashi 007 Sucrose-Free Probiotic Family Yogurt, Kashi Dairy Co., Ltd., China) has a base consisting of raw cow's milk (≥95% by volume), desalted whey powder, and concentrated whey powder. The fermentation bacteria include Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium lactis, Lactobacillus paracasei, Lactobacillus rhamnosus, and Bifidobacterium infantis.

[0102] A 0.1% brazilian sweet solution was prepared according to the method in Example 2. 1 g of the 0.1% brazilian sweet solution was taken and different concentrations of maltodextrin MD20 were added to the base according to the scheme shown in Table 8 to prepare a 10 ppm brazilian sweet solution, which is equivalent to the sweetness of a 6 wt % sucrose solution. The composition shown in Table 8 is equivalent to the sweetness of a 10 wt % sucrose solution.

[0103] The sensory rating scoring method and rules were based on Example 3. Sugar-free yogurt was scored for sweetness, sweet-sour balance, milk aroma, body, and overall preference. The scoring data of the tasters were collected and the average value was calculated.

[0104] Table 8 Preparation of maltodextrin MD20, Brazilian sweetener and sweeteners in different beverages

[0105] As shown in Figure 12, the combination of brazilian tea and maltodextrin MD20 is used in sugar-free yogurt, with an optimal ratio of maltodextrin MD20 of 0.4%-1%. Compared with adding brazilian tea alone, this ratio increases the overall preference score by 0.6-1.2 points, the sweetness score by 1.0-1.6 points, the sweet-sour balance score by 0.6-1.2 points, and the body score by 0.2-0.6 points.

[0106] In the description of this specification, the descriptions with reference to the terms "one specific embodiment", "some embodiments", "example", "specific example", etc. mean that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present application. In this specification, the schematic expressions of the above terms do not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described can be combined in any one or more embodiments or examples in a suitable manner. In addition, those skilled in the art can combine and combine different embodiments or examples described in this specification and the features of different embodiments or examples without contradiction.

[0107] The scope of protection of this application is not limited to the above-described embodiments. Obviously, those skilled in the art may make various modifications and variations to this application without departing from the scope and spirit of this utility model. If such modifications and variations fall within the scope of the claims of this application and their equivalents, the intention of this application also includes such modifications and variations.

Claims

1. A sweetener composition, characterized in that The invention comprises brazilian sweet and maltodextrin, wherein the weight ratio of brazilian sweet to maltodextrin meets the following condition: when the composition is added into a matrix, brazilian sweet produces the same sweetness intensity as that of the same matrix containing 2-6 wt % sucrose, and the content of maltodextrin is 0.2-1 wt %.

2. The sweetener composition according to claim 1, wherein The matrix is ​​water, food or beverage.

3. The sweetener composition according to claim 1 or 2, characterized in that The weight ratio of brazilian sweet to maltodextrin satisfies the following conditions: when the composition is added to a matrix, brazilian sweet produces the same sweetness intensity as the same matrix containing 2-6 wt% sucrose, and the content of maltodextrin is 0.4-1 wt%, 0.6-1 wt%, 0.8-1 wt%, 0.4-0.6 wt%, 0.4-0.8 wt% or 0.6-0.8 wt%.

4. The sweetener composition according to claim 1 or 2, characterized in that The glucose equivalent value of the maltodextrin is less than or equal to 20 wt %. Preferably, the glucose equivalent value of the maltodextrin is 10-20 wt %. More preferably, the glucose equivalent value of the maltodextrin is 15-20 wt %.

5. The sweetener composition according to claim 4, characterized in that The maltodextrin is one or more of porous dextrin, maltodextrin MD15, and maltodextrin MD20.

6. The sweetener composition according to claim 5, characterized in that The maltodextrin is porous dextrin or maltodextrin MD15, wherein the weight ratio of brazilian sweet to maltodextrin meets the following conditions: when the composition is added to a matrix, brazilian sweet produces the same sweetness intensity as the same matrix containing 2-6wt% sucrose, and the content of maltodextrin is 0.4-1wt%, 0.6-1wt%, 0.8-1wt%, 0.4-0.6wt%, 0.4-0.8wt% or 0.6-0.8wt%.

7. The sweetener composition according to claim 5, characterized in that The maltodextrin is maltodextrin MD20, wherein the weight ratio of brazilian sweet to maltodextrin satisfies the following conditions: when the composition is added to a matrix, brazilian sweet produces the same sweetness intensity as the same matrix containing 2-6wt% sucrose, and the content of maltodextrin is 0.6-1wt%, 0.8-1wt% or 0.6-0.8wt%.

8. The sweetener composition according to claim 1 or 2, characterized in that The sweetness of the Brazilian sweet is 20,000-30,000. Preferably, the sweetness of the Brazilian sweet is in the range of 24,000-28,000.

9. The sweetener composition according to claim 8, characterized in that The brazilian sweet is a third form of brazilian sweet protein in which the N-terminal glutamine or pyroglutamic acid is deleted, and is a wild type, a mutant thereof, or a recombinantly produced form thereof; preferably, the amino acid sequence of the brazilian sweet has at least 70%, at least 75%, at least 80%, at least 85%, at least 90%, at least 95%, at least 96%, at least 97%, at least 98%, or at least 99% sequence identity with any one of SEQ ID NOs: 1 to 3; more preferably, the amino acid sequence of the brazilian sweet comprises any one of SEQ ID NOs: 1 to 3.

10. The sweetener composition according to claim 1 or 2, characterized in that It also contains at least one other non-sugar sweetener, which is selected from one or more of sugar alcohol sweeteners and high-intensity sweeteners; preferably, the high-intensity sweetener is selected from one or more of thaumatin, monellin, and sucralose.

11. The sweetener composition according to claim 10, characterized in that The weight ratio of brazilian sweetener to at least one other non-sugar sweetener satisfies the following conditions: when the composition is added to a matrix, brazilian sweetener produces the same sweetness intensity as the same matrix containing 2-6 wt% sucrose, and the composition produces the same sweetness intensity as the same matrix containing 6-10 wt% sucrose.

12. A food or beverage comprising the sweetener composition of any one of claims 1 to 11; preferably a low-energy or energy-free food or beverage, wherein the low-energy refers to an energy content of less than or equal to 170 kJ per 100 g of solid, or less than or equal to 80 kJ per 100 mL of liquid, and the energy-free refers to an energy content of less than or equal to 17 kJ per 100 g of solid or per 100 mL of liquid.

13. The food or beverage according to claim 12, characterized in that The sucrose equivalent value of the brazilian sweet in the food or beverage is 2-6 wt %.

14. The food or beverage according to claim 13, wherein The maltodextrin is used in the food or beverage at a concentration of 0.2-1 wt%, 0.4-1 wt%, 0.6-1 wt%, 0.8-1 wt%, 0.4-0.8 wt%, 0.4-0.6 wt% or 0.6-0.8 wt%.

15. The food or beverage according to claim 13 or 14, characterized in that The food or beverage further contains at least one other non-sugar sweetener, wherein the other non-sugar sweetener is selected from one or more of sugar alcohol sweeteners and high-intensity sweeteners; preferably, the high-intensity sweetener is selected from one or more of thaumatin, monellin, and sucralose, and the total sucrose equivalent value of the food or beverage is 6-10wt%.

16. The food or beverage according to claim 15, characterized in that In the food or beverage, the concentration of the sugar alcohol sweetener is 1-10 wt%, preferably 2-8 wt%, more preferably 2.5-5 wt%; the concentration of thaumatin is 10-50 ppm, preferably 20-30 ppm; and the concentration of sucralose is 0.1-0.5 wt%, preferably 0.2-0.3 wt%.

Images