RebM/RebA Beverage Composition for Stable Sweetness During Storage
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Beverages containing steviol glycosides as high intensity sweeteners experience a decrease in sweetness during storage, primarily due to the conversion of RebA, a main component, which affects the overall sweetness profile.
Innovation Solution
A beverage formulation is developed with a specific mass ratio of RebM to RebA ranging from 0.52 to 1.58 and a total sweetness of 5 to 10 sucrose Brix, incorporating RebD and/or RebM to stabilize sweetness and maintain favorable flavor characteristics.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If steviol glycoside (RebA) is used as a high intensity sweetener, then sweetness is provided, but sweetness decreases during storage
Solution Approach 1:
RebM is added in advance to the beverage formulation to prevent the sweetness loss that would otherwise occur during storage. The preliminary presence of RebM counteracts the conversion of RebA before storage begins, maintaining sweetness levels throughout the storage period.
Solution Approach 2:
The invention uses a composite sweetener system combining multiple steviol glycosides (RebA and RebM) in specific proportions. This composite approach leverages the complementary properties of each component: RebA provides high intensity sweetness while RebM stabilizes the overall sweetness profile during storage.
2Stability of the object's composition
If RebM is added to suppress sweetness loss, then sweetness stability is improved, but formulation complexity increases
Solution Approach 1:
The invention optimizes the mass ratio parameter of RebM to RebA within the range of 0.52 to 1.58. By controlling this specific parameter range, the formulation achieves sweetness stability without requiring complex multi-component systems or precise formulation procedures.
Data Source
Figure 1~2
AI summary
An embodiment of the present invention aims to provide a low-calorie natural beverage suppressed in decrease in sweetness during storage. Provided is a beverage meeting the following conditions: (A) a mass ratio of (RebD and/or RebM)/RebA is 0.52 to 1.58; and (B) a total Brix of RebA and RebD and/or RebM in terms of sucrose is 5 to 10.