Rebaudioside A B D Sweetening Composition Aftertaste
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Solution Overview
Problem
Beverages sweetened with steviol glycosides often suffer from bitter and licorice-like aftertastes, delayed sweetness onset, and a dry mouthfeel, which existing solutions have not adequately addressed.
Innovation Solution
A sweetening composition comprising rebaudioside A, rebaudioside B, and rebaudioside D in specific weight percentage ranges (85.0-95.0% A, 0.2-1.2% B, and 4.8-13.8% D) is used, potentially with additional natural sweet-tasting carbohydrates and organic acids, to enhance sweetness and aroma profiles while minimizing unwanted aftertastes.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Loss of energy
If steviol glycosides are used to sweeten beverages, then caloric content is reduced, but bitter and licorice-like aftertaste occurs
Solution Approach 1:
The patent changes the compositional parameters by specifying precise weight percentage ranges of different steviol glycosides (rebaudioside A: 85.0-95.0%, rebaudioside B: 0.2-1.2%, rebaudioside D: 4.8-13.8%) to optimize sweetness profile and eliminate bitter aftertaste while maintaining low caloric content
Solution Approach 2:
The invention uses a composite sweetening composition combining multiple steviol glycosides (rebaudioside A, B, and D) in specific ratios to achieve synergistic effects that improve sweetness perception and eliminate unwanted aftertastes that individual components cannot resolve alone
2Loss of energy
If steviol glycosides are used to sweeten beverages, then caloric content is reduced, but sweetness onset is delayed
Solution Approach 1:
The patent modifies the temporal perception parameter by optimizing the ratio of rebaudioside B (0.2-1.2%) and rebaudioside D (4.8-13.8%) alongside rebaudioside A, where rebaudioside B specifically contributes to faster sweetness onset while maintaining overall low caloric content
3Loss of energy
If steviol glycosides are used to sweeten beverages, then caloric content is reduced, but blunt or dry mouthfeel occurs
Solution Approach 1:
The invention optimizes the mouthfeel parameter by controlling the concentration of rebaudioside D (4.8-13.8%) which specifically addresses the blunt or dry mouthfeel issue while maintaining the low caloric advantage of steviol glycosides
4Object-generated harmful factors
If rebaudioside C or dulcoside A are reduced to eliminate bitter aftertaste, then aftertaste improves, but sweetness onset becomes slower
Solution Approach 1:
The patent resolves this contradiction by precisely controlling the parameter of rebaudioside B content (0.2-1.2%) which compensates for the slower onset that would result from reducing rebaudioside C or dulcoside A, while simultaneously maintaining elimination of bitter aftertaste
Data Source
AI summary
The present invention relates to a sweetening composition comprising rebaudioside A, rebaudioside B and rebaudioside D wherein, based on the total weight of rebaudioside A, rebaudioside B and rebaudioside D, rebaudioside A is present in an amount in the range from 80.0 to 99.0 wt-%, rebaudioside B is present in an amount in the range from 0.1 to 1.5 wt-%, and rebaudioside D is present in an amount in the range from 0.9 to 18.5 wt-%. Moreover, the present invention is about the use of said sweetening compositions for sweetening and preparing beverages as well as for preparing syrups as precursors and for the preparation of such beverages. The invention is also about a beverage comprising said sweetening compositions as well as about a process for preparing such beverage.