Novel Stevia-Derived Molecules for Bitterness Reduction

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Solution Overview

Problem

Natural stevia glycosides, used as sweeteners, often exhibit undesirable taste properties such as licorice taste, bitterness, astringency, and bitter aftertaste, especially at high concentrations required for full sugar replacement in carbonated beverages, limiting their use.

Innovation Solution

Isolation and characterization of novel diterpene glycosides from Stevia plants with improved taste and flavor profiles, including structures similar to or distinct from steviol glycosides, for use in food, beverages, and other consumables, along with methods for purification and modification of these glycosides to enhance sweetness and flavor.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Quantity of substance

If stevia glycosides are used at high concentrations to replace sugar in carbonated beverages, then sweetness intensity is improved, but undesirable taste properties (bitterness, astringency, licorice aftertaste) worsen

Engineering Contradiction:

Improveconcentration of stevia glycosidesVSAvoidundesirable taste properties

Core Design Contradiction:

Quantity of substanceVSObject-generated harmful factors

Solution Approach 1:

The patent segments the complex mixture of steviol glycosides by isolating and characterizing individual compounds (stevioside, rebaudioside A, rebaudioside C, dulcoside A, steviolbioside, rubusoside) and their stereochemical variants. This segmentation allows selection of specific glycosides with favorable taste profiles and avoidance of those contributing to bitterness and astringency.

Inventive Principle:

Principle #1Segmentation

Solution Approach 2:

The patent applies local quality by focusing on specific stereoisomers and glycosidic configurations at particular positions in the steviol backbone. By controlling the stereochemistry at C-13, C-19, and sugar attachment positions, the patent optimizes local molecular properties to enhance sweetness while minimizing bitter and astringent tastes.

Inventive Principle:

Principle #3Local quality

2Adaptability or versatility

If diverse steviol glycosides with different sugar moieties are used, then sweetness intensity and variety are improved, but taste consistency and predictability worsen

Engineering Contradiction:

Improvediversity of steviol glycosidesVSAvoidtaste consistency

Core Design Contradiction:

Adaptability or versatilityVSReliability

Solution Approach 1:

The patent systematically varies specific structural parameters of steviol glycosides, including the type of sugar moieties (glucose, rhamnose, xylose, fructose, deoxy glucose), glycosidic linkage positions (C-13, C-19), and stereochemical configurations. By controlling these parameters, the patent achieves consistent and predictable taste profiles while maintaining sweetness intensity.

Inventive Principle:

Principle #35Parameter changes

3Ease of manufacture

If natural stevia extract is used directly, then natural origin and cost-effectiveness are improved, but purity and control over taste properties worsen

Engineering Contradiction:

Improvedirect extraction from stevia plantVSAvoidpurity and taste control

Core Design Contradiction:

Ease of manufactureVSManufacturing precision

Solution Approach 1:

The patent extracts specific steviol glycoside compounds from natural stevia plant material through purification processes. This selective extraction removes unwanted components present in crude extracts while concentrating desired glycosides with favorable taste properties, thereby achieving both natural origin and precise taste control.

Inventive Principle:

Principle #2Taking out (Extraction)

Data Source

PatentUS12071452B2Stevia-derived molecules, methods of obtaining such molecules, and uses of the same

Publication Date: 2024.08.27 THE COCA COLA CO

AI summary

A purified composition of steviol glycoside molecules is described. The composition imparts desirable taste, flavor and flavor modifying properties to food, beverages, and other consumable products.