41 results about "Rebaudioside E" patented technology

Disclosed is a steviol glycoside referred to as rebaudioside D2. Rebaudioside D2 has five β-D-glucosyl units connected to the aglycone steviol. Also disclosed are methods for producing rebaudioside D2, a UDP-glycosyltransferase fusion enzyme, and methods for producing rebaudioside D and rebaudioside E.

Disclosed are steviol glycosides referred to as rebaudioside V and rebaudioside W. Also disclosed are methods for producing rebaudioside M (Reb M), rebaudioside G (Reb G), rebaudioside KA (Reb KA), rebaudioside V (Reb V) and rebaudioside (Reb W).

The invention discloses a method for transforming stevioside into rebaudioside E. The stevioside is transformed into the rebaudioside E by using aspergillns niger II which is added with a sugar source. According to the method, the stevioside is used as a raw material to obtain a transformation rate of the rebaudioside E, the transformation rate of the rebaudioside E is larger than and identical to 70%, the rebaudioside E content in solid matters can at least reach to 60%, after a further separation and purification, the rebaudioside E content can reach to 80% and is even larger than 90%, the rebaudioside E is free from extraneous odour, similar to cane sugar and capable of being used as a sweetener independently, the rebaudioside E production cost is low, and the method is easy to magnify and suitable for industrial production.

Sweetener compositions useful as non-caloric replacements for sugars in food and beverages are provided by combinations of monk fruit extract (containing mogroside V) with rebaudioside A and B, which have improved taste profiles as compared to other non-caloric sweeteners.

Methods of preparing steviol glycosides, including Rebaudioside D, Rebaudioside E, Rebaudioside M, Rebaudioside N and Rebaudioside O are provided herein. Sweetener and sweetened consumables containing Rebaudioside D, Rebaudioside E, Rebaudioside M, Rebaudioside N and Rebaudioside O are also provided herein.

The invention discloses a method for preparing Rebaudioside E through an enzyme method. By means of the method, through tomato source UDP-glycosyl transferase and potato source sucrose synthetase, with stevioside as the raw material, the Rebaudioside E is produced through one-step glycosylation; meanwhile, by means of the fixed-point mutation technology, the UDP-glycosyl transferase is transformed, and the yield of the Rebaudioside E is further improved. By means of the method, no UDP-glucose or UDP needs to be added, the UDP-glucose is obtained as the raw material of glycosylation under the sucrose synthetase decomposition effect of the UDP in a crude extraction solution and the added sucrose, a double-enzyme circulating reaction system is established, and the stevioside is effectively catalyzed to generate the Rebaudioside E. The yield of the Rebaudioside E can reach 65% or above; through the fixed-point mutation technology in the later period, N358F beneficial mutants are obtained through screening, and the yield of the Rebaudioside E is improved through the catalysis and can reach 85% or above at most. Compared with an existing Rebaudioside E preparing method, the method is simple in processing step, low in cost and high in yield and has important application value.

Disclosed is a steviol glycoside referred to as rebaudioside D2. Rebaudioside D2 has five β-D-glucosyl units connected to the aglycone steviol. Also disclosed are methods for producing rebaudioside D2, a UDP-glycosyltransferase fusion enzyme, and methods for producing rebaudioside D and rebaudioside E.

The invention discloses a biocatalytic method for synthesis of rebaudioside M. Firstly, rebaudioside E is synthesized by a glycosylation reaction of stevioside with UDP-glycosyltransferase from tomatos and sucrose synthetase from potatoes; then, rebaudioside M is synthesized by a glycosylation reaction of rebaudioside E with UDP-glycosyltransferase from stevia rebaudiana and sucrose synthetase from potatoes. The method uses a molecular cloning technique, escherichia coli genetically engineered bacteria for heterologous expression of UDP-glycosyltransferase and sucrose synthetase are obtained,after fermentation and enzyme production, crude extract of cells is directly used for a catalytic reaction, addditionally added saccharose is decomposed with sucrose synthetase to obtain UDP-glucose,UDP in the crude extract and the UDP-glucose serve as raw materials for the glycosylation reaction, a double-enzyme cycle reaction system is established, and the rebaudioside M is produced by effectively catalyzing stevioside. The cost of raw materials is lower, the processing steps are simple, and the method has an important application value.

The invention discloses a glycosyl transferase mutant and a method for catalytically synthesizing rebaudioside M by using the glycosyl transferase mutant. The mutant is obtained by performing mutation on the basis of a glycosyl transferase amino acid sequence shown as SEQ ID NO: 1, performing induced expression on a mutant strain to obtain a mutant enzyme, and catalyzing 20g / L RebE to synthesize 12.8 g / L RebM by using the mutant enzyme as a catalyst and the enzymic method. The kinetic parameters of the mutant S195Q on rebaudioside E and rebaudioside D and the Michaelis constant of the mutant are 56.34 + / -2.02 mu M and 214.48 + / -14.54 mu M respectively, and are 1 / 3 and 2 / 5 of those of a wild type. The glycosyl transferase mutant is coupled with sucrose synthase to realize efficient catalytic synthesis of rebaudioside M. According to the present invention, the recombinant strain of the glycosyl transferase UGT76G1 or the mutant thereof and the sucrose synthase is constructed so as to achieve the efficient catalytic synthesis of the rebaudioside M; the method has the optimal yield in the current enzymatic catalytic synthesis experiment of rebaudioside M, and is green, environment-friendly and pollution-free.

Disclosed is a steviol glycoside referred to as rebaudioside D2. Rebaudioside D2 has five β-D-glucosyl units connected to the aglycone steviol. Also disclosed are methods for producing rebaudioside D2, a UDP-glycosyltransferase fusion enzyme, and methods for producing rebaudioside D and rebaudioside E.

Steviol glycoside compositions comprising certain proportions of rebaudioside D, rebaudioside M, rebaudioside A, rebaudioside N, rebaudioside O, and rebaudioside E are provided. Sweetener compositions comprising the steviol glycoside compositions and additional substances are also provided. Consumables, particularly beverages and beverage products containing said steviol glycoside compositions, and sweetener compositions comprising the same, are also provided. Methods of preparing the sweetener compositions and consumables are also detailed herein.

Disclosed is a steviol glycoside referred to as rebaudioside D2. Rebaudioside D2 has five β-D-glucosyl units connected to the aglycone steviol. Also disclosed are methods for producing rebaudioside D2, a UDP-glycosyltransferase fusion enzyme, and methods for producing rebaudioside D and rebaudioside E.

The present disclosure is generally directed to orally consumable products, such as foodstuffs and beverages, containing rebaudioside E present in, e.g., about 5 ppm to about 100 ppm, and to methods for preparing such orally consumable products.

The invention discloses a biotransformation method for generating rebaudioside E (RE) with stevioside (ST). The biotransformation method is characterized by transforming ST into RE by adopting aspergillus niger II under the action of an additional sugar source. The biotransformation method has the advantages that the transformation rate of RE obtained by using ST as the raw material is not less than 70%; the content of RE in solid matters can be at least 60% and can be 80% and even more than 90% after further separation and purification; RE has taste similar to that of sucrose and can be independently used as a sweetening agent; the method is low in RE production cost, is easy to expand and is suitable for industrial production.

The invention discloses an application of ginseng glycosyl transferase in synthesis of stevioside. The amino acid sequence of the glycosyl transferase is as shown in SEQ ID NO.1. The ginseng-sourced glycosyl transferase PgUGT has a new function of catalytically synthesizing rebaudioside E and rebaudioside D, a large amount of rebaudioside E and rebaudioside D can be catalytically synthesized through adoption of an enzyme method, the yield reaches 97.2% or above, the conversion rate is high, the cost is further reduced, operation is easy and convenient, and the ginseng-sourced glycosyl transferase PgUGT is suitable for large-scale popularization and industrial implementation. Glycosyltransferase capable of realizing high-yield expression of the ginseng source is obtained by utilizing genetic engineering, and a cheap and easily available high-activity biological enzyme suitable for industrialization is obtained.

The invention provides a preparation method, product and application of Rebaudioside E. The preparation method comprises the steps that steviol glycosides is taken as a raw material, ethyl acetate andbeta-cyclodextrin are taken as glycosyl donors, a conversion reaction takes place under the catalysis of a complex enzyme, and the Rebaudioside E is generated. According to the preparation method, the product and application of the Rebaudioside E, the cheap and easily obtained ethyl acetate and beta-cyclodextrin are taken as the glycosyl donors to replace high-cost UDP-glucose to generate the Rebaudioside E under the catalysis of the complex enzyme. The reaction opens a new way for the preparation of the Rebaudioside E, the product yield of the reaction is high, the preparation process is simple, and the reaction is applicable to industrial production and has broad application prospects.

The present disclosure is generally directed to orally consumable products, such as foodstuffs and beverages, containing rebaudioside E present in, e.g., about 5 ppm to about 100 ppm, and to methods for preparing such orally consumable products.

Methods of preparing highly purified steviol glycosides, particularly steviolmonoside, steviolmonoside A, steviolbioside, steviolbioside D, rubusoside, steviolbioside A, steviolbioside B, rebaudioside B, stevioside, rebaudioside G, stevioside A, stevioside B, stevioside C, rebaudioside A, rebaudioside E, rebaudioside E2, rebaudioside E4, rebaudioside E6, rebaudioside E3, rebaudioside D, rebaudioside 1, rebaudioside AM, rebaudioside D7, rebaudioside M, rebaudioside M4, rebaudioside 1a, rebaudioside 1b, rebaudioside 1c, rebaudioside 1d, rebaudioside 1e, rebaudioside 1f rebaudioside 1g, rebaudioside 1h, rebaudioside 1i, rebaudioside 1j, rebaudioside 1k, rebaudioside 1l, rebaudioside 1m, rebaudioside 1n, rebaudioside 2a and / or SvG7 are described. The methods include utilizing enzyme preparations and recombinant microorganisms for converting various staring compositions to target steviol glycosides. The highly purified steviol glycosides are useful as non-caloric sweetener, flavor enhancer, sweetness enhancer, and foaming suppressor in edible and chewable compositions such as any beverages, confectioneries, bakery products, cookies, and chewing gums.

Methods of preparing highly purified steviol glycosides, particularly steviolmonoside, steviolmonoside A, steviolbioside, steviolbioside D, rubusoside, steviolbioside A, steviolbioside B, rebaudioside B, stevioside, rebaudioside G, stevioside A, stevioside B, stevioside C, rebaudioside A, rebaudioside E, rebaudioside E2, rebaudioside E4, rebaudioside E6, rebaudioside E3, rebaudioside D, rebaudioside I, rebaudioside AM, rebaudioside D7, rebaudioside M, rebaudioside M4, rebaudioside 1a, rebaudioside 1b, rebaudioside 1c, rebaudioside 1d, rebaudioside 1e, rebaudioside 1f, rebaudioside 1g, rebaudioside 1h, rebaudioside 1i, rebaudioside 1j, rebaudioside 1k, rebaudioside 1l, rebaudioside 1m, rebaudioside 1n, rebaudioside 1o, rebaudioside 1p, rebaudioside 1q, rebaudioside 1r, rebaudioside 1s, rebaudioside 1t, rebaudioside 2a, rebaudioside 2b, rebaudioside 2c, rebaudioside 2d, rebaudioside 2e, rebaudioside 2f rebaudioside 2g, rebaudioside 2h, rebaudioside 2i, rebaudioside 2j, rebaudioside 2k, rebaudioside 2l, rebaudioside 2m, rebaudioside 2n, rebaudioside 2o, rebaudioside 2p, rebaudioside 2q, rebaudioside 2r, rebaudioside 2s and / or SvG7 are described. The methods include utilizing enzyme preparations and recombinant microorganisms for converting various staring compositions to target steviol glycosides. The highly purified steviol glycosides are useful as non-caloric sweetener, flavor enhancer, sweetness enhancer, and foaming suppressor in edible and chewable compositions such as any beverages, confectioneries, bakery products, cookies, and chewing gums.

Long-lasting sweetener formulations which comprise at least one encapsulated sweetener compound and are suitable for use in confectionery products are disclosed. In certain, non-limiting embodiments of the disclosed formulations, the sweetener compound is stevioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside M, steviobioside, rubusoside and dulcoside A. In certain embodiments, the disclosed formulations provide enhanced sweetness duration for chewing gum.

The present invention pertains to a flavored water including (a) a natural sugar in an amount equivalent to a sweetness intensity X1, (b) a highly sweet sweetener in an amount equivalent to a sweetness intensity X2, and (c) less than 40 mg / 100 ml of sodium. The highly sweet sweetener includes at least one highly sweet sweetener b1 selected from the group consisting of Rebaudioside M, Rebaudioside D, Rebaudioside N, Rebaudioside O, Rebaudioside E, Siraitia grosvenorii fruit extract, Mogroside V, and thaumatin. 0.1<(X1+X2)≤20.

The present invention relates to a tea beverage that contains (a) an amount of a natural sugar corresponding to a sweetness intensity X1, (b) an amount of a high-sweetness sweetener corresponding to a sweetness intensity X2, (c) less than 50 mg of sodium per 100 ml of said tea beverage, and (d) 0.1-32 mg of potassium per 100 ml and / or 0.1-32 mg of calcium per 100 ml of said tea beverage. The high-sweetness sweetener includes at least one high-sweetness sweetener b1 selected from the group consisting of rebaudioside M, rebaudioside D, rebaudioside N, rebaudioside O, rebaudioside E, a Siraitia grosvenorii extract, mogroside V, and thaumatin. The tea beverage satisfies 0.1<(X1+X2)≤20.

The invention discloses a method for transforming stevioside into rebaudioside E. The stevioside is transformed into the rebaudioside E by using aspergillns niger II which is added with a sugar source. According to the method, the stevioside is used as a raw material to obtain a transformation rate of the rebaudioside E, the transformation rate of the rebaudioside E is larger than and identical to 70%, the rebaudioside E content in solid matters can at least reach to 60%, after a further separation and purification, the rebaudioside E content can reach to 80% and is even larger than 90%, the rebaudioside E is free from extraneous odour, similar to cane sugar and capable of being used as a sweetener independently, the rebaudioside E production cost is low, and the method is easy to magnify and suitable for industrial production.

The present invention pertains to a flavor water that comprises: (a) a natural sugar in an amount corresponding to sweetness intensity X1; (b) a high intensity sweetener in an amount corresponding to sweetness intensity X2; (c) sodium in an amount of less than 40 mg / 100 ml; and (d) potassium in an amount of less than 70 mg / 100 ml and / or calcium in an amount of less than 70 mg / 100 ml, wherein the high intensity sweetener comprises at least one high intensity sweetener b1 selected from the group consisting of Rebaudioside M, Rebaudioside D, Rebaudioside N, Rebaudioside O, Rebaudioside E, an extract of Momordica grosvenori, Mogroside V and Thaumatin, and (X1+X2) is larger than 1 and not larger than 20.

Methods of preparing steviol glycosides, including Rebaudioside D, Rebaudioside E, Rebaudioside M, Rebaudioside N and Rebaudioside O are provided herein. Sweetener and sweetened consumables containingRebaudioside D, Rebaudioside E, Rebaudioside M, Rebaudioside N and Rebaudioside O are also provided herein.

The present invention pertains to a fruit juice beverage that contains: (a) a natural sugar in an amount corresponding to sweetness intensity X1; (b) a high-sweetness-degree sweetener in an amount corresponding to sweetness intensity X2; (c) less than 70 mg / 100 ml of sodium; and (d) less than 70 mg / 100 ml of potassium and / or less than 70 mg / 100 ml of calcium. The high-sweetness-degree sweetener includes at least one high-sweetness-degree sweetener b1 selected from the group consisting of rebaudioside M, rebaudioside D, rebaudioside N, rebaudioside O, rebaudioside E, Momordica grosvenori extract, mogroside V, and thaumatin, and the fruit juice beverage satisfies 0.1<(X1+X2)≤20.

The present invention pertains to a fruit juice beverage that contains: (a) a natural sugar in an amount corresponding to sweetness intensity X1; (b) a high-sweetness-degree sweetener in an amount corresponding to sweetness intensity X2; and (c) less than 70mg / 100ml of sodium. The high-sweetness-degree sweetener includes at least one high-sweetness-degree sweetener b1 selected from the group consisting of rebaudioside M, rebaudioside D, rebaudioside N, rebaudioside O, rebaudioside E, Momordica grosvenori extract, mogroside V, and thaumatin, and the fruit juice beverage satisfies 0.1<(X1+X2)<=20.