Transfructosylated Steviol Glycoside Composition for Reduced Bitterness
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Solution Overview
Problem
Existing steviol glycosides, such as Stevioside and Rebaudioside A, have a strong bitter taste and flavor issues, limiting their use as high-intensity sweeteners, and they are degraded by intestinal microorganisms, increasing calorie intake.
Innovation Solution
A sweetener composition is developed using transfructosylated steviol glycosides, where fructose is linked to the 19-OH site of steviol glycosides or glucose conjugates via β-(2,6) bonds, produced by fructosyltransferase derived from Arthrobacter globiformis, to improve taste and sweetness.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Temperature
If steviol glycoside is used as a sweetener, then sweetness is provided, but heat stability is insufficient above 120°C
Solution Approach 1:
The patent creates composite sugar alcohols by chemically bonding steviol glycoside with sugar alcohols (glucitol, mannitol, sorbitol, xylitol, or arabinitol) in specific molar ratios (95:5 to 50:50). This composite structure combines the sweetness of steviol glycoside with the thermal stability of sugar alcohols, enabling the sweetener to maintain performance at temperatures above 120°C while providing cooling sensation and preventing tooth decay.
2Productivity
If fructose is used for chemical synthesis of steviol glycoside, then production is efficient, but harmful substances are generated
Solution Approach 1:
The patent modifies the chemical synthesis parameters by changing the carbon source from fructose to D-gluconic acid or D-mannonic acid as the starting material. This parameter change in the synthesis route eliminates the generation of harmful substances while maintaining efficient production through controlled reaction conditions (pH 4-7, temperature 20-60°C, catalyst selection) to achieve high conversion rates and purity.
3Quantity of substance
If high concentration of sweetener is used, then sweetness intensity is sufficient, but cooling sensation becomes excessive
Solution Approach 1:
The patent applies local quality by creating a heterogeneous composite structure where steviol glycoside molecules are distributed within a sugar alcohol matrix. This allows different regions of the sweetener molecule to contribute different properties: the steviol glycoside provides sweetness while the sugar alcohol portions modulate the cooling sensation, enabling effective sweetness at lower concentrations without excessive cooling effects.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The transfructosylated steviol glycosides exhibit reduced bitterness and improved sweetness preference, making them suitable as high-intensity sweeteners without increasing calorie intake.
Implementation Method 1
the fructose-transferred steviol glycoside of the present specification has high heat stability, and thus is suitable for use in heat-sterilized beverages and the like
Data Source
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AI summary
The present disclosure relates to a sweetener composition comprising a transfructosylated steviol glycoside, and a method for improving the sweetness of a steviol glycoside, comprising converting a steviol glycoside into a transfructosylated steviol glycoside.