Rebaudioside D Sweetener Bitterness Reduction in Cola Beverages
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Existing beverage formulations, particularly those using rebaudioside A, often suffer from off-tastes such as bitterness, licorice taste, and lingering aftertaste, which can reduce consumer acceptance and limit commercialization of low-calorie carbonated soft drinks.
Innovation Solution
The use of rebaudioside D as a sweetener in beverage products, combined with rebaudioside A and other sweeteners, provides a more desirable taste profile with reduced bitterness and improved sweetness perception, achieving a taste similar to sucrose in cola beverages.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If rebaudioside A is used as a sweetener in beverage formulations, then sweetness is achieved, but bitterness and off-tastes occur
Solution Approach 1:
The patent uses rebaudioside D as an intermediary substance to replace rebaudioside A. Rebaudioside D has a molecular structure similar to rebaudioside A but produces significantly less bitterness and off-tastes while maintaining sweetness. This intermediary approach allows the beverage to achieve the desired sweetness without the harmful bitter effects associated with rebaudioside A.
Solution Approach 2:
The patent changes the chemical parameter of the sweetener from rebaudioside A to rebaudioside D. This parameter change involves selecting a different steviol glycoside with improved sensory properties. The molecular structure of rebaudioside D differs from rebaudioside A, resulting in reduced bitterness perception while maintaining sweetness intensity, thus resolving the contradiction between achieving sweetness and avoiding off-tastes.
2Quantity of substance
If purification is increased to increase rebaudioside A content, then sweetness is enhanced, but bitterness and off-tastes are intensified
Solution Approach 1:
The patent extracts and isolates rebaudioside D from the stevia plant separately from rebaudioside A. By taking out rebaudioside D as a distinct component and using it as the primary sweetener, the patent avoids the bitterness problems associated with concentrated rebaudioside A. This extraction approach allows for high purity sweetener with reduced harmful sensory effects.
Solution Approach 2:
The patent converts the underutilization of rebaudioside D (which was previously considered a minor component) into a benefit. By selecting rebaudioside D as the primary sweetener instead of rebaudioside A, the patent transforms what could be seen as a limitation (lower sweetness intensity per unit) into an advantage (significantly reduced bitterness and off-tastes), improving overall consumer acceptance.
3Quantity of substance
If low-calorie formulations are developed using alternative sweeteners, then nutritional value is improved, but taste quality deteriorates
Solution Approach 1:
The patent introduces rebaudioside D as an intermediary sweetener that bridges the gap between low-calorie requirements and acceptable taste quality. Unlike rebaudioside A which provides sweetness but with significant bitterness, rebaudioside D serves as a mediator that delivers the necessary sweetness for low-calorie formulations while minimizing off-tastes, thus resolving the contradiction between nutritional improvement and taste quality.
Solution Approach 2:
The patent changes the sensory parameters of the low-calorie sweetener by selecting rebaudioside D instead of rebaudioside A. This parameter change results in a sweetener that maintains the low-calorie advantage while improving the taste profile by reducing bitterness and off-tastes, thereby achieving both nutritional and sensory goals simultaneously.
Data Source
Figure 1
Figure 2~3
Figure 4~5
AI summary
Beverage products are provided, e.g., a ready to drink cola beverage or a cola beverage concentrate or syrup, including water or carbonated water, acidulant comprising at least one acid, rebaudioside D present in a sweetening amount, and flavoring comprising cola flavoring. Rebaudioside D may be the only sweetener, or alternatively the beverage product further contains one or more additional sweeteners, for example rebaudioside A and/or other high intensity sweetener(s). Rebaudioside D optionally provides at least 10% of the total sweetening of the beverage product according to certain embodiments. Also, a natural carbonated cola beverage product and a beverage product are each provided containing a sweetening amount of rebaudioside D. The rebaudioside D ingredient used in certain methods of making the beverage products disclosed here optionally has a purity, i.e., a rebaudioside D concentration, of 93% or greater, such as 95% or greater, by weight. Optionally, the rebaudioside D is provided by a supersaturated solution of rebaudioside D or a thermally stable anhydrous form of rebaudioside D.