Stevia Sweetener Composition Reducing Bitterness
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Solution Overview
Problem
Natural sweeteners like stevia extract face issues such as bitterness, lingering sweetness, lack of richness, and slow sweetness expression, which affect their overall sweetness quality.
Innovation Solution
A sweetener composition is developed by mixing rebaudioside A, the main sweetness component of stevia extract, with a slight amount of mogroside V from siraitia grosvenorii extract at a mass ratio of 96:4 to 98:2, enhancing the sweetness quality and accelerating sweetness expression in the oral cavity.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If stevia extract is used as a natural sweetener, then health benefits and natural origin are improved, but bitterness, lingering sweetness, and slow sweetness expression occur
Solution Approach 1:
The patent combines rebaudioside A (main sweetness component of stevia extract) with mogroside V (main sweetness component of siraitia grosvenorii extract) to create a composite sweetener composition. This composite approach leverages the complementary properties of both components: rebaudioside A provides high sweetness intensity while mogroside V contributes rapid sweetness expression and reduces bitterness and lingering sweetness, thereby resolving the technical contradiction between natural origin and sweetness quality
Solution Approach 2:
The patent optimizes the mass ratio parameters of rebaudioside A to mogroside V (specifically 96:4 to 98:2) to achieve the desired sweetness quality. By precisely controlling these compositional parameters, the invention transforms the harmful effects of individual components into a synergistic composition that eliminates bitterness and lingering sweetness while maintaining high sweetness intensity
2Quantity of substance
If rebaudioside A is used as the main sweetness component, then sweetness intensity is improved, but bitterness and lingering sweetness increase
Solution Approach 1:
Mogroside V acts as an intermediary component that modifies the sensory properties of rebaudioside A. The addition of mogroside V (at 2-4 parts by mass per 100 parts of rebaudioside A) serves as a mediating substance that reduces the bitterness and lingering sweetness of rebaudioside A while preserving and enhancing its sweetness intensity, effectively resolving the contradiction between sweetness intensity and harmful sensory effects
3Object-affected harmful factors
If natural sweeteners are used instead of synthetic sweeteners, then health safety is improved, but sweetness quality and richness are insufficient
Solution Approach 1:
The patent creates a composite sweetener composition using two natural sweetening components: rebaudioside A from stevia extract and mogroside V from siraitia grosvenorii extract. This composite natural sweetener maintains the health safety benefits of natural origin while achieving superior sweetness quality and richness through the synergistic interaction between the two components, thereby resolving the contradiction between health safety and sweetness quality
Data Source
AI summary
Provided is a sweetener composition having an excellent sweetness quality. The sweetener composition of the present invention comprises rebaudioside A and mogroside V at a mass ratio of 95:5 to 99:1, and can improve the sweetness quality of stevia extract to make it close to the sweetness quality of sugar.