Siamenoside I Sweetener Composition for Sucrose-Like Flavor
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Solution Overview
Problem
Current low and non-caloric sweeteners differ from natural caloric sugars like sucrose in taste, temporal profile, and mouthfeel, leading to undesirable flavor experiences, and often have synthetic origins, prompting a need for natural alternatives that mimic sucrose's sweetness and flavor characteristics.
Innovation Solution
The use of siamenoside I in beverage compositions, either alone or combined with other sweeteners, to create a sugar-like flavor and temporal profile, with siamenoside I being synthesized, bio-synthesized, or extracted from natural sources, and formulated to provide a sweetness equivalence comparable to sucrose.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Loss of energy
If non-caloric or low caloric sweeteners are used, then caloric content is reduced, but taste profile and temporal characteristics deteriorate (delayed sweetness onset, lingering aftertaste, bitter/metallic/astringent taste)
Solution Approach 1:
The patent combines multiple sweetening compounds including mogrosides from monk fruit, steviol glycosides from stevia, and other natural sweeteners in specific ratios to create a composite sweetener composition that achieves both low caloric content and improved taste profile resembling sucrose
Solution Approach 2:
The patent optimizes concentration parameters of individual sweetening compounds within the composition to achieve desired sweetness intensity, temporal profile, and flavor characteristics while maintaining reduced caloric content
2Quantity of substance
If synthetic sweeteners are used, then sweetness intensity is improved, but natural origin and consumer acceptance deteriorate
Solution Approach 1:
The patent selects specific natural sweetening compounds with localized functional properties - mogrosides for sweetness, steviol glycosides for flavor notes, and other natural compounds to mask off-flavors - creating a composition that delivers high sweetness intensity while maintaining natural origin
3Object-affected harmful factors
If natural sweeteners like stevia and monk fruit extracts are used, then natural origin is improved, but taste predictability and usability deteriorate (unpredictable taste properties, unfavorable taste profiles)
Solution Approach 1:
The patent precisely controls the concentration ratios of individual natural sweetening compounds within the composition to standardize and predict taste output, ensuring consistent sweetness intensity and flavor profile across different batches while maintaining natural origin
Solution Approach 2:
The patent creates a standardized composite formulation combining multiple natural sweeteners in optimized ratios that delivers predictable and consistent taste characteristics, overcoming the variability inherent in single-source natural extracts
Data Source
AI summary
Sweetener compositions or sweetened compositions (such as beverages or beverage products) containing siamenoside I are provided herein, as well as methods of preparing the same. Methods of improving the flavor and/or temporal profile of sweetenable compositions, such as beverages, are also provided.