Glycoside Blends for Sweetness and Bitterness Balance
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Solution Overview
Problem
Current sweetener compositions using rebaudioside D and rebaudioside M often exhibit bitterness and may not achieve optimal sweetness/bitterness ratios, limiting their effectiveness in food and beverage applications.
Innovation Solution
Combining rebaudioside D and rebaudioside M with other glycosides such as rebaudioside E, G, N, and O to create sweetener compositions that enhance sweetness and reduce bitterness, thereby improving the sweetness/bitterness ratio and achieving equivalent or higher sweetness levels with lower glycoside concentrations.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If rebaudioside D and rebaudioside M are used as sweeteners, then sweetness is achieved, but bitterness increases and sweetness/bitterness ratio deteriorates
Solution Approach 1:
The patent combines rebaudioside D and rebaudioside M with other steviol glycosides (rebaudioside A, rebaudioside E, rebaudioside G, rebaudioside M, rebaudioside N, and rebaudioside O) in specific ratios to create a blended sweetener composition. This merging of multiple glycoside components resolves the bitterness issue by distributing the sensory characteristics across the blend, achieving a more balanced sweetness/bitterness ratio than individual components alone.
Solution Approach 2:
The patent specifies precise concentration ranges for each glycoside component (e.g., rebaudioside D: 10-40%, rebaudioside M: 10-40%, rebaudioside A: 10-30%, etc.) to optimize the sweetness/bitterness ratio. By carefully controlling the parameters of composition and concentration, the patent transforms the bitter profile of individual glycosides into a balanced sweetener blend with improved sensory characteristics.
2Reliability
If higher concentrations of glycosides are used to achieve optimal sweetness, then sweetness level improves, but cost increases and incorporation difficulty increases
Solution Approach 1:
The patent creates a multi-component glycoside blend that achieves optimal sweetness at lower total concentrations compared to using single high-purity glycosides. The synergistic effect of combining multiple glycosides in specific ratios allows for reduced overall dosage while maintaining or enhancing sweetness performance, thereby improving ease of incorporation into food and beverage products.
Solution Approach 2:
The patent formulates a composite sweetener composition containing multiple steviol glycosides in defined proportions. This composite material approach allows for optimized functional performance at lower concentrations, improving solubility, stability, and ease of incorporation into various food and beverage matrices compared to single-component high-concentration glycoside solutions.
Data Source
AI summary
Sweetener compositions having particular glycoside compositions are described herein. The glycoside compositions include rebaudioside D and/or rebaudioside M that are combined with other glycosides such as rebaudioside E, rebaudioside G, rebaudioside N and/or rebaudioside O. The sweetener compositions can also include one or more bulking agents or other ingredients. The sweetener compositions can be used in foods and beverages.