Rebaudioside C Polymorphs Enhance Sweetness Without Off-Tastes
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Solution Overview
Problem
There is a need for more potent sweet taste enhancers that can effectively enhance the sweet taste of carbohydrate flavorings without causing off-tastes like bitterness, particularly in consumables with high sweetness intensities equivalent to 5% to 12% sucrose solutions, and existing technologies do not provide methods for using rebaudioside C in combination with other glycosides to achieve this.
Innovation Solution
The use of rebaudioside C polymorphs or stereoisomers, such as crystalline Form I, in combination with flavorings like glucosylated steviol glycosides, ammoniated glycyrrhizin, neohesperidin dihydrochalcone, or thaumatin, to synergistically enhance sweetness intensity in consumables like food products, pharmaceuticals, and beverages, reducing the amount of flavorings required while maintaining desired sweetness levels without off-tastes.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If rebaudioside A is used as a sweetener, then sweetness intensity is improved, but off-taste (bitterness and licorice-like aftertaste) is worsened
Solution Approach 1:
The patent combines rebaudioside A with rebaudioside C and/or dulcoside A in specific ratios to create a synergistic effect. This combination merges the high sweetness of rebaudioside A with the properties of rebaudioside C and dulcoside A, which have different taste profiles, thereby reducing the bitter and licorice-like aftertastes while maintaining high sweetness intensity.
Solution Approach 2:
The patent specifies precise concentration ranges for rebaudioside A (0.01-5% w/v), rebaudioside C (0.01-5% w/v), and dulcoside A (0.01-5% w/v) to optimize the balance between sweetness and aftertaste. By controlling these parameters within specific ranges, the formulation achieves high sweetness while minimizing off-tastes.
2Adaptability or versatility
If Stevia leaf extracts are used for sweetening, then natural sweetener availability is improved, but manufacturing complexity is worsened due to multiple glycoside components
Solution Approach 1:
The patent focuses on specific local components (rebaudioside A, rebaudioside C, and dulcoside A) within the complex Stevia leaf extract, rather than treating the entire extract as a homogeneous mixture. By isolating and specifying these particular glycosides, the formulation simplifies the manufacturing process while maintaining the natural sweetener properties.
Solution Approach 2:
The patent defines specific concentration parameters for each glycoside component, transforming the complex mixture problem into controlled parameter specifications. This allows for standardized manufacturing processes while preserving the natural sweetening properties of Stevia extracts.
3Quantity of substance
If high concentrations of sweeteners are used to achieve desired sweetness, then sweetness intensity is improved, but off-taste perception is worsened
Solution Approach 1:
The patent merges multiple sweetener compounds with different sweetness profiles and aftertaste characteristics. By combining rebaudioside A (high sweetness, bitter aftertaste) with rebaudioside C and dulcoside A (different taste profiles), the formulation achieves high sweetness intensity while the complementary components mitigate the off-taste perception.
Solution Approach 2:
The patent creates a composite sweetener system consisting of multiple glycoside components in specific ratios. This composite approach allows the formulation to leverage the strengths of each component (high sweetness from rebaudioside A, better aftertaste from rebaudioside C and dulcoside A) while compensating for their individual weaknesses.
Data Source
AI summary
The present invention is directed to the use of one or more rebaudioside C polymorphs, or stereoisomers thereof, to enhance the sweet taste of a flavoring, such as glucosylated steviol glycoside, rebaudioside A, ammoniated glycyrrhizin, neohespherdin dihydrochalcone or thaumatin.