Luo Han Guo Sweetening Composition Decolorization Process
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Solution Overview
Problem
Existing sweetening compositions derived from Luo Han Guo fruit suffer from undesirable brown/yellow color and noticeable off-flavors, limiting their use as a clean-tasting and visually appealing sweetener.
Innovation Solution
A sweetening composition containing 16% to 75% mogroside V and 30% to 95% total terpene glycosides, processed to achieve an absorbance of 0.55 or below at 420 nm, is developed, involving steps like hot water extraction, clarification, concentration using adsorbent resins, heating to form melanoidins, and decolorization to remove unwanted compounds, resulting in a clean flavor and light color.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If Luo Han Guo fruit is processed using conventional extraction methods, then mogrosides can be obtained, but the product develops undesirable brown/yellow color and off-flavors
Solution Approach 1:
The patent applies preliminary action by inactivating enzymes through heat treatment (blanching or heating to 60-90°C for 5-30 minutes) before extraction. This prevents enzymatic browning and off-flavor formation during subsequent processing steps, addressing the color and flavor problems before they occur
Solution Approach 2:
The patent extracts mogrosides using controlled hot water extraction (70-90°C for 30-120 minutes) followed by separation techniques including filtration, centrifugation, and adsorption on resins. This selective extraction isolates mogrosides while leaving behind color-forming compounds and off-flavor precursors
Solution Approach 3:
The patent converts the harmful effect of pectin (which causes gelling and off-flavors) into a benefit by using controlled pectinase treatment to break down pectin into useful components, and converts the potential harm of fermentation into benefit by controlling fermentation conditions to produce desirable flavors while preventing off-flavors
2Duration of action of stationary object
If the fruit is dried to preserve it, then shelf life is extended, but undesirable bitter, astringent and cooked flavors are formed
Solution Approach 1:
The patent extracts mogrosides from fresh or frozen fruit using controlled hot water extraction before any drying occurs. This removes the sweetening compounds while the fruit material can then be dried or discarded without affecting product quality, as the extraction already captured the desired compounds
Solution Approach 2:
The patent uses controlled freezing (storage at -18°C or lower) and controlled heat treatment (60-90°C for specific times) to preserve the fruit and prevent degradation. These parameter changes maintain the fruit in a state that prevents formation of bitter and astringent flavors while preserving mogroside content
3Productivity
If hot water extraction is used to obtain mogrosides, then extraction efficiency is improved, but color formation and off-flavor development are accelerated
Solution Approach 1:
The patent applies preliminary enzyme treatment with controlled pectinase and protease before hot water extraction. This pre-treatment breaks down cell walls and releases mogrosides more efficiently, allowing extraction at lower temperatures and shorter times, thereby reducing color and off-flavor formation while maintaining high extraction efficiency
Solution Approach 2:
The patent optimizes extraction parameters including temperature (70-90°C), time (30-120 minutes), and pH control to maximize mogroside extraction while minimizing color formation. The patent also uses controlled atmospheric conditions during extraction to prevent oxidation-related off-flavors
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
The process yields a sweetening composition with a clean flavor and light color, minimizing caramelized and maple flavors, suitable for use in foods and beverages, with absorbance at 420 nm indicating a pale color and refined taste.
Implementation Method 1
obtaining a terpene glycoside-containing liquid extract from a fresh plant source material containing terpene glycosides
Implementation Method 2
hot water extraction
Implementation Method 3
concentration using adsorbent resins
Implementation Method 4
heating to form melanoidins
Implementation Method 5
decolorization to remove unwanted compounds
Data Source
AI summary
The invention relates to sweetening compositions obtained from the Luo Han Guo fruit, a member of the Cucurbiticeae family. The compositions are free of bitter-tasting impurities, have a light colour and contain about 16-75% mogroside V and about 30-95% total terpene glycosides on a dry weight basis. A filtered (0.2 μm) solution of the composition in water with a solids content of 1% w/v has an absorbance at 420 nm of about 0.55 or below. Also disclosed is a method of preparing such compositions which includes a heating step to encourage the formation of melanoidins, highly coloured impurities, thereby permitting their removal by filtration providing a lighter coloured product.