Luo Han Guo Sweetener Purification Without Solvents or Bitter Notes
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Solution Overview
Problem
Existing methods for extracting mogrosides from Siraitia grosvenorii involve the use of exogenous enzymes, solvents like ethanol, and chemical reactions that affect other ingredients and result in high levels of bitter-tasting mogroside III and mogroside IIe, hindering the production of organic extracts.
Innovation Solution
A method involving ripening immature Siraitia grosvenorii with mature fruits to enhance sweet taste, using a combination of juicing, countercurrent extraction, centrifugation, ceramic membrane filtration, macroporous resin chromatography, and nanofiltration to produce a high-purity LUO HAN GUO sweetening composition without chemical solvents.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If exogenous enzymes and solvents like ethanol are used in extraction, then extraction efficiency is improved, but harmful factors are introduced and organic production is hindered
Solution Approach 1:
The patent utilizes endogenous enzymes naturally present in Siraitia grosvenorii fruits to perform saccharification and breakdown of complex compounds. The fruits themselves provide the enzymatic catalysts needed for extraction, eliminating the need for external enzyme additions and ensuring compatibility with organic production standards while maintaining high extraction efficiency.
Solution Approach 2:
The patent employs food-grade macroporous resins for adsorption and concentration of mogrosides, replacing expensive and potentially harmful chemical solvents like ethanol. These resins can be easily regenerated and reused, providing a cost-effective and safe alternative that meets organic production requirements while achieving efficient extraction.
2Speed
If conventional extraction methods are used, then extraction speed is improved, but bitter components remain in the product
Solution Approach 1:
The patent employs food-grade macroporous resins to selectively adsorb mogrosides from the extraction solution, effectively separating the desired sweet components from bitter impurities. The resins are then eluted with food-grade solvents to obtain high-purity mogroside extracts, removing the harmful bitter components while maintaining extraction efficiency.
Solution Approach 2:
The patent controls pH and temperature parameters during extraction and purification to optimize the separation of mogrosides from bitter components. By adjusting these parameters, the extraction process achieves both high speed and high purity, eliminating bitter taste while maintaining efficient production.
3Manufacturing precision
If multiple purification steps are added to remove bitter components, then product purity is improved, but process complexity increases
Solution Approach 1:
The patent combines multiple purification functions into a single macroporous resin column system that simultaneously performs adsorption of mogrosides, removal of bitter components, and concentration. This integrated approach achieves high product purity while avoiding the complexity of multiple separate purification steps, streamlining the overall process.
Solution Approach 2:
The food-grade macroporous resins used in the patent serve multiple functions: adsorbing mogrosides, removing bitter impurities, concentrating the extract, and enabling regeneration for reuse. This multi-functionality reduces process complexity while maintaining high purification effectiveness, making the system both simple and efficient.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
Significantly reduces bitter mogroside III and IIe content, enhances mogroside V and 11-O-mogroside V levels, and produces a sweetener with high purity and low calorie content, suitable for organic production.
Implementation Method 1
accelerating ripening of immature fruits of Siraitia grosvenorii by ethylene released from mature fruits
Implementation Method 2
accelerating conversion of chlorophyll to carotenoids
Implementation Method 3
countercurrent extraction
Implementation Method 4
countercurrent extraction
Implementation Method 5
centrifugal separation
Implementation Method 6
filtration through a ceramic membrane
Implementation Method 7
adsorption-concentration by using food-grade macroporous resins
Implementation Method 8
purification by nanofiltration
Data Source
AI summary
A method for preparing a Luo Han Guo sweetening composition from Siraitia grosvenorii and a use thereof. The method for extracting the sweetening composition from Siraitia grosvenorii preferably includes the followings: accelerating ripening of immature Siraitia grosvenorii, and performing juicing, extraction with pure water, removal of impurities, concentration and purification to obtain the sweetening composition. Further, the present application relates to a compound sweetener containing the sweetening composition, which can be widely used in foodstuffs, beverages, healthcare products, and daily chemicals. The contents of mogroside III, mogroside IIe, and the like in the Luo Han Guo sweetening composition are controlled so as to improve the flavor thereof, and a production process for the sweetening composition uses only pure water, without use of organic solvents such as ethanol, to ensure a greener and healthier production process.