sweetening intensifiers, compositions thereof and methods for use

专利摘要:
SWEETENING ENHANCERS, COMPOSITIONS OF THE SAME AND METHODS FOR USE. Sweetener compositions comprising at least one sweetener and at least one sweetening enhancer chosen from terpenes (such as sesquiterpenes, diterpenes, and triterpenes), flavonoids, amino acids, proteins, polyols, other known natural sweeteners (such as cinnamaldehydes, seligans) are disclosed here , hematoxylins), secodamarano glycosides, and analogues thereof, with at least one sweetening intensifier present in the composition in an amount at or below the sweetness detection threshold level of the sweetening intensifier, and at least one sweetener and at least one sweetener. less a sweetener intensifier are different. Also disclosed herein are methods for enhancing the sweetness of a composition, comprising combining at least one sweetener and at least one sweetener enhancer chosen from terpenes (such as sesquiterpenes, diterpenes, and triterpenes), flavonoids, amino acids, proteins, polyols, others known natural sweeteners (such as cinnamaldehydes, seligans, hematoxylins), secodamaran glycosides, and the like, with at least one sweetener enhancer present in the composition in an amount at or below the sweetness detection threshold of at least one sweetening intensifier, and at least one sweetener and at least one sweetening intensifier are different. (...).
公开号:BR112012016103B1
申请号:R112012016103-2
申请日:2010-12-28
公开日:2020-11-10
发明作者:Grant E. Dubois；Josef Klucik；Rafael I. San Miguel；Rudy J. Fritsch；Venkata Sai Prakash Chaturvedula；Indra Prakash
申请人:The Coca-Cola Company；
IPC主号:

专利说明:

The present application claims priority benefit for provisional application US no. 61 / 290,370 deposited on December 28, 2009, which is incorporated in full here.
The present description refers to compositions having enhanced sweetness comprising at least one sweetener and at least one sweetener enhancer chosen from terpenes (such as sesquiterpenes, diterpenes and triterpenes), flavonoids, amino acids, proteins, polyols, other known natural sweeteners (such as cinnamaldehydes, seligans and hematoxylins), secodamaran glycosides and the like. The disclosure also relates to methods of enhancing the sweetness of a composition comprising combining at least one sweetener and at least one sweetener enhancer chosen from terpenes (such as sesquiterpenes, diterpenes and triterpenes), flavonoids, amino acids, proteins, polyols, other known natural sweeteners (such as cinnamaldehydes, seligans and hematoxylins), secodamaran glycosides and analogues thereof.
Although sweeteners such as carbohydrate sweeteners including fructose, glucose and sucrose are often used in beverage compositions, these sweeteners can be expensive to purchase and / or may require high transport costs and / or storage space when purchased in bulk. In addition, while natural caloric sweetening compositions like sucrose, fructose and glucose taste good for most consumers, they are caloric. In addition, carbohydrate sweetener production has a high carbon footprint. Therefore, alternative non-calorie or low-calorie sweeteners have been widely sought and used as substitutes for sucrose or sugar. Many non-calorie or low-calorie sweeteners, however, are prohibitively expensive. In addition, there is a demand for products that comprise natural products, such as natural sweeteners or natural sweetening enhancers.
Therefore, it may be desirable to identify compounds capable of enhancing or increasing the sweetness perception of such sweeteners, such as natural and synthetic sweeteners. By combining such compounds with sweeteners, the amount of sweetener needed to obtain a desired degree of sweetness can be significantly reduced, thereby reducing the calories transmitted by natural caloric sweeteners or reducing the amounts of natural or synthetic sweeteners with a low calorie content or not. caloric. In addition, it may be desirable to identify natural compounds that can increase the sweetness of synthetic and / or natural sweeteners.
Thus, one aspect of the present disclosure is to address at least one of the needs identified above by providing compositions that comprise at least one sweetener and at least one sweetener enhancer chosen from terpenes (such as sesquiterpenes, diterpenes and triterpenes), flavonoids, amino acids, proteins, polyols, other known natural sweeteners (such as cinnamaldehydes, seligans and hematoxylins), secodamaran glycosides and the like in an amount at or below the sweetness detection threshold level of at least one sweetness enhancer. At least one sweetener and at least one sweetener intensifier are different. In some embodiments, at least one sweetener may be, but is not limited to, stevia sweeteners; as stevioside; steviobiosideo, rebaudiosideo A, rebaudiosideo B, rebaudiosideo C, rebaudiosideo D, rebaudiosideo F, duclosideo A, rubososideo; hernandulcin; pine resin diperpenoid; mucurozioside; baiunosideo, flomisosideo, as flomisosideo I and flomisosideo II; glycyrrhizic acid; periandrines, such as periandrin I, periandrin II, periandrin III, and periandrin IV; osladina; polypodosides, such as polypeptide A and polypeptide B; mogrosides, such as mogoroside IV and mogroside V; abrusoside A and abrusoside B; cyclocariosides, such as cyclocarioside A and cyclocarioside B; pterocarioside A and pterocarioside B; flavonoids, such as philodulcin, floridzine, neoastilbine and dihydroquercetin acetate and its derivatives; amino acids, such as glycine and monatin; proteins such as thaumatins (thaumatin I; thaumatin II; thaumatin III and thaumatin IV); monelin; mabinlines (mabilin I and mabinline II); brazein; miraculin and curculin; polyols such as erythritol; cinnamaldehyde; seliqueaines, such as seliqueaine A and seligueaine B and hematoxylin.
For example, the sweetener intensifier is chosen from rosin pine diterpenoids; floridizine; neoastilbine; dihydroquercetin acetate; glycine; erythritol; cinnamaldehyde; seliguaine A; seliguaine B; hematoxylin; rebaudiosideo A; rebaudiosideo B; rebaudiosideo C; rebaudiosideo D; rebaudiosideo E; dulcoside A; steviolbioside; rubusosideo; stevia; stevioside; steviol 13 O-β-D-glycoside; lean V; Luo Han Guo; siamenoside; siamenoside I; monatin and salts thereof (monatin SS, RR, RS, SR); curculine; glycyrrhizic acid and its salts; thaumatin I; thaumatin II; thaumatin III; thaumatin IV; monelin; mabinline I; mabinline II; brazein; hernandulcin; philodulcin; glyphylin; floridzine; trilobatin; baiunosideo; osladina; polypodoside A; polypeptide B; pterocarioside A; pterocarioside B; mucurozioside; mucurozioside lib; flomisosideo I; flomisoside II; periandrine I; periandrin II; periandrine III; periandrin VI; periandrin V; cyclocarioside A; cyclocarioside B; suaveiosideo A; suaveiosideo B; suaveiosideo G; suaveioside H; suaveioside I; suaveiosideo J; labdane glycosides; baiunosideo; gaudichaudiosideo A; lean IV; iso-mogroside; briodulcoside; brioside; brionoside; carnosifloside V; carnosifloside VI; scandenoside R6; 11- oxomagroside V; abrusosideo A; abrupt video B; abrupt video C; abrupt video D; abrusosideo E; gipenoside XX; glycyrrhizin; apioglycyrrizine; araboglycyrrizine; pentadine; perylaldehyde; rebaudiosideo F; steviol; acid ester- (2-O-α-L- rhamnopyranosyl-β-D-glucopyranosyl) 13 - [(2-O-β-D-glucopyranosi1-3-0-β-D-glucopyranosyl-β-D-glucopyranosyl ) oxy] kaur-16-en-18-opium; β-D-glucopyranosyl acid ester 13 - [(2-0-BD-glucopyranosyl-3-0- (4-0-α-D-glucopyranosyl) -β-D-glucopyranosyl-β-D-glucopyranosyl) oxy] kaur-16-en-18-optic; β-D-glucopyranosyl 13 - [(3-O-B-D-glucopyranosyl-β-D-glucopyranosyl) oxy acid ester] kaur-16-en-18-oic; β-D-glucopyranosyl 13-hydroxy-kaur-16-en-18-oic acid ester; β-D-glucopyranosyl 13-met11-16-oxo-17-norkauran-18-oic acid ester; β-D-glucopyranosyl acid ester 13 - [(2-O-β-D-glucopyranosi1-3-O-β-D-glucopyranosyl-β-D-glucopyranosyl) oxy] kaur-15-en-18-oic; 13- [(2-O-β-D-glucopyranosi1-3-O-β-D-glucopyranosyl-β-D-glucopyranosyl) oxy acid] kaur-15-en-18-oic; β-D-glucopyranosyl acid ester 13 - [(2— 0-β-D-glucopyranosi1-3-O-β-D-glucopyranosyl] -β-D-glucopyranosyl) oxy] -17-hydroxy-kaur-15- en-18-opic; β-D-glucopyranosyl acid ester 13 - [(2-0-β-D-glucopyranosyl-3-0-β-D-glucopyranosyl-β-D-glucopyranosyl) oxy] -16-hydroxy kauran-18-oic; 13- [(2-0-β-D-glucopyranosyl-3-0-β-D-glucopyranosyl-β-D-glucopyranosyl) oxy] -16-hydroxy kauran-18-oic acid; isosteviol; mogroside IA; mogroside IE; mogroside II-A; mogroside II-E; Mogroside III; Mogroside V; isomogroside V; 11-Oxomogroside; mogrol; 11- oxomogrol; 11- oxomogroside IA; 1- [13-hydroxikaur-16-en-18-oato] β-D-glucopyranuronic acid; β-D-glucopyranosyl 13- [(2-O-β-D-glucopyranosyl-β-D-glucopyranosyl) oxy] -17-hydroxy-kaur-15-en-l8-oic acid ester; acid- (2-O-β-D-glucopyranosyl-β-D-glucopyranosyl) 13- [((2-0-β-D-glucopyranosyl-β-D-glucopyranosyl) oxy] kaur-16-en-18 -óico (rebaudiosideo E); acid 13- [(2-0-α-L-rhamnopyranosyl-3-0-β-D-glucopyranosyl-β-D-glucopyranosyl) oxy] kaur-16-en-18-oico- (2-0-β- D-glucopyranosyl-β-D - glucopyranosyl); β-D-glucopyranosyl 13 - [(2-O-β-D-glucopyranosyl-β-D-glucopyranosyl) oxy] -17-oxo-kaur-15-en-18-oic acid ester; β-D-glucopyranosyl 13 - [(2-O-β-D-glucopyranosyl-β-D-glucopyranosyl) oxy acid ester -17-oxo-kaur-15-en-18-oic; β D — glucopyranosyl 13— [(2—0— (6—0 — β — D — glucopyranosyl) acid ester - β — D— glucopyranosyl-β-D-glucopyranosyl) oxy] kaur-16-en-18-oic ; β-D-glucopyranosyl acid ester 13 - [(2-O-B-D-glucopyranosyl-3-O-β-D-fructofuranosyl-β-D-glucopyranosyl) oxy] kaur-16-en-18-oic; acid- (6-0- β_D-xylopyranosyl-β-D-glucopyranosyl) 13 - [(2-O-B-D-glucopyranosyl-β-D-glucopyranosyl) oxy] kaur-16-en-18-oic; acid ester - (4-0- (2-0-α-D-glucopyranosyl) -α-D-glucopyranosyl-β-D-glucopyranosyl) 33 - [(2-0-β-D- glucopyranosyl-β-D -glucopyranosyl) oxy] kaur-16-en-18-opium; 13 - [(2-0-β-D-glucopyranosyl-3-0-β-D-glucopyranosyl-β-D-glucopyranosyl) oxy] kaur-16-en-18-oic acid ester - (2-0- 6-deoxy-β-D-glucopyranosyl-β-D-glucopyranosyl); β-D-glucopyranosyl acid ester 13 - [(2-O-B-D-glucopyranosyl-β-D-glucopyranosyl) oxy] kaur-15-en-18-oic; β-D-glucopyranosyl acid ester 13- [(2-0-β-D-glucopyranosyl-3-0-β-D-xylopyranosyl-β-D-glucopyranosyl) oxy] kaur-16-en-18-dico; β-D-glucopyranosyl 13- [(2-0-β-D-xylopyranosyl- β-D-glucopyranosyl) oxy acid ester] kaur-16-en-18-oic; β-D glucopyranosyl 13- [(3-0-β-D-glucopyranosyl-β-D-glucopyranosyl) oxy acid ester] kaur-16-en-18-oic; β-D-glucopyranosyl acid ester 13 - [(2-0-6-deoxy-β-D-glucopyranosyl-3-0-β-D-glucopyranosyl-β-D-glucopyranosyl) oxy] kaur-16-en- 18-optical; β-D-glucopyranosyl acid ester 13- [(2-0-6-deoxy-β-D-glucopyranosyl-β-D-glucopyranosyl) oxy] kaur-16-en-18-oic; and mixtures thereof. The sweetening enhancer can be combined with any suitable sweetener, such as natural and / or unnatural and / or synthetic sweeteners, to provide a sweetening composition having enhanced sweetness. The sweetener intensifier, however, is different from the sweetener.
Another aspect of the disclosure is a method of enhancing sweetness by combining at least one sweetener with at least one sweetener enhancer chosen from terpenes (such as sesquiterpenes, diterpenes and triterpenes), flavonoids, amino acids, proteins, polyols, other known natural sweeteners (like cinnamaldehydes) , seliguaianos, hematoxilinas), secodamarano glycosides and analogues thereof in an amount at or below the sweetness detection threshold level of at least one sweetness intensifier.
An additional aspect of the disclosure is a sweetened composition comprising a sweetening composition, a carbohydrate sweetener or a synthetic sweetener, and at least one natural sweetening enhancer chosen from at least one natural sweetening enhancer chosen from rubusoside; 13-D-glycopyranosyl acid ester 13 - [(2-O- (3-OaD-glucopyranosyl) -β-D-glucopyranosi1-3-0-13-D-glucopyranosyl-13-D-glucopyranosyl) oxy] kaur- 16-en-18-opium; 13-D-glycopyranosyl acid ester 13 - [(2-0-13-D-glucopyranosyl-3-O-β-D-glucopyranosyl] -13-D-glucopyranosyl) oxy] -17-hydroxy-kaur-15- en-18-opic;
Rebaudiosideo C; Rebaudiosideo D; Rebaudiosideo F; and 13-D-glycopyranosyl acid ester 13 - [(2-0-β-D-glycopyranosyl-3-0-13- D-glycopyranosyl-13-D-glycopyranosyl) oxy] kaur-15-en-l8-oic , wherein at least one sweetener is present in the sweetened composition in an amount at or below the sweetener detection threshold level of the sweetener, and at least one sweetener and at least one sweetener are different. The disclosure is also directed to a method for increasing the sweetness of a carbohydrate sweetener or a synthetic high potency sweetener in a sweetening composition comprising: adding to the sweetening composition at least one natural sweetening enhancer chosen from rubusoside; 13-D-glycopyranosyl acid ester 13 - [(2-0- (3-0-aD-glycopyranosyl) -β-D-glycopyranosyl-3-0-13-D-glycopyranosyl- 13-D-glucopyranosyl) oxy] kaur-16-en-18-optic; 13_D-glycopyranosyl acid ester 13 - [(2-0-13-D-glycopyranosyl-3-0-β-D-glycopyranosyl] -13-D-glycopyranosyl) oxy] -17-hydroxy-kaur-15- en- 18-optical; Rebaudiosideo C; Rebaudiosideo D; Rebaudiosideo F; and 13-D glycopyranosyl 13 - [(2-O-β-D-glycopyranosi1-3-0-13-D-glycopyranosyl-13-D-glycopyranosyl) oxy] kaur-15-en-18-oic acid, wherein the sweetening intensifier is present in the sweetening composition in an amount at or below the sweetness detection threshold level of the sweetening intensifier, and the sweetener and sweetening intensifier are different.
Other aspects of the development include ingestible compositions (sweetened compositions), such as drink compositions and table sweeteners, comprising compositions of the development.
Additional objectives and advantages of the disclosure will be set out in part in the description that follows, and in part will be obvious from the description, or can be learned by practicing the disclosure. The objectives and advantages of the disclosure will be realized and obtained by means of the elements and combinations particularly indicated in the attached claims.
It should be understood that both the above general description and the following detailed description are exemplary and explanatory only and are not restrictive of the disclosure. Brief description of the drawings
Figure 1 shows a bar graph of the sweet taste intensity results from example 4.
Reference will now be made in detail to the present and exemplary modalities of the revelation. description
The disclosure provides a sweetener composition comprising at least one sweetener and at least one sweetener enhancer. The disclosure also provides a sweet composition comprising a sweet composition (e.g., food or drink), at least one sweetener and at least one sweetening enhancer. At least one sweetening enhancer is chosen from terpenes (such as sesquiterpenes, diterpenes and triterpenes), flavonoids, amino acids, proteins, polyols, other known natural sweeteners (such as cinnamaldehydes, seligans, with seliguanian A and seliguanian B and hematoxylins), sodium hydroxide glycosides analogues thereof. In at least one embodiment, at least one sweetener is present in the composition in an amount at or below the sweetness detection threshold level of at least one sweetener, and the sweetener and sweetener are different.
As used herein, the term "sweetening enhancer" is understood to include at least compositions capable of enhancing or enhancing the sweet taste perception of sweetening or sweetening compositions. The term "sweetness enhancer" is synonymous with the terms "sweet flavor enhancer", "sweetness enhancer", "sweetness amplifier", and "sweetness enhancer". Generally, the sweetening enhancers provided here can increase or enhance the sweetness of sweeteners without providing any sweet flavor that they can perceive at acceptable levels of use; however, sweetening enhancers can themselves provide sweet taste in concentrations above a sweetness threshold. As used herein, the term "sweetness detection threshold level" is understood to include at least the concentration at which the sweetness or undesirable taste of an item is noticeable. The sweetness threshold level varies for different items, and can be varied with respect to the individual perception of sweetness.
In general, the method of measuring sweetness may include taking a sip (~ 2.2 mL of a sample of about 1 ounce or about 30 mL) of a control sample in your mouth and swallowing it, waiting 15 to 25 seconds, and then take a second sip of the control and swallow it, and notice the taste, later, these steps are repeated with an experimental sample, and the sweetness can be compared with the control sample. These steps can, for example, be repeated. Sweetening intensifiers
The compositions of the disclosure comprise at least one sweetening enhancer. In one embodiment, at least one sweetening enhancer is chosen from terpenes (such as sesquiterpenes, diterpenes and triterpenes), flavonoids, amino acids, proteins, polyols, other known natural sweeteners (such as cinnamaldehydes, seligans and hematoxylins), secodamaran glycosides and the like .
In some embodiments, at least one sweetener may be, but is not limited to, stevia sweeteners, such as stevioside, steviobioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside F, ducloside A, rubososide; hernandulcin; pine resin diperpenoid; mucurozioside; baiunosideo, flomisosideo, as flomisosideo I and flomisosideo II; glycyrrhizic acid; periandrines, such as periandrin I, periandrin II, periandrin III, and periandrin IV; osladina; polypodosides, such as polypeptide A and polypeptide B; mogrosides, like mogoroside IV and mogroside V; abrusosideo A and abrusosideo B; cyclocariosides, such as cyclocarioside A and cyclocarioside B; pterocarioside A and pterocarioside B; flavonoids, such as philodulcin, floridzine, neoastilbine and dihydroquercetin acetate and its derivatives; amino acids, such as glycine and monatin; proteins such as thaumatins (thaumatin I; thaumatin II; thaumatin III and thaumatin IV); monelin; mabinlines (mabilin I and mabinline II); brazein; miraculin and curculin; polyols such as erythritol; cinnamaldehyde; seliquaines, such as seliquain A and seliguanine B and hematoxylin.
For example, at least one sweetening enhancer is chosen from rosin pine diterpenoids; floridizine; neoastilbine; dihydroquercetin acetate; glycine; erythritol; cinnamaldehyde; seliguaine A; seliguaine B; hematoxylin; rebaudiosideo A; rebaudiosideo B; rebaudiosideo C; rebaudiosideo D; rebaudiosideo E; dulcoside A; steviolbioside; rubusosideo; stevia; stevioside; steviol 13 O-β-D-glycoside; lean V; Luo Han Guo; siamenoside; siamenoside I; monatin and salts thereof (monatin SS, RR, RS, SR); curculine; glycyrrhizic acid and its salts; thaumatin I; thaumatin II; thaumatin III; thaumatin IV; monelin; mabinline I; mabinline II; brazein; hernandulcin; philodulcin; glyphiline; floridzine; trilobatin; baiunoside; osladina; polypeptide A; polypeptide B; pterocarioside A; pterocarioside B; mucurozioside; mucurozioside lib; flomisosideo I; flomisoside II; periandrine I; periandrin II; periandrine III; periandrin VI; periandrin V; cyclocarioside A; cyclocarioside B; suaveioside A; suaveioside B; G-smoothioside; suaveioside H; suaveioside I; suaveiosideo J; labdane glycosides; baiunosideo; gaudichaudiosideo A; lean IV; iso-mogroside; briodulcoside; brioside; brionoside; carnosifloside V; carnosifloside VI; scandenoside R6; 11- oxomagroside V; abrusosideo A; abrupt video B; abrupt video C; abrupt video D; abrusosideo E; gipenoside XX; glycyrrhizin; apioglycyrrizine; araboglycyrrizine; pentadine; perylaldehyde; rebaudiosideo F; steviol; acid ester- (2-O-α-L- rhamnopyranosyl-β-D-glucopyranosyl) 13 - [(2-O-β-D-glucopyranosi1-3-0-β-D-glucopyranosyl-β-D-glucopyranosyl ) oxy] kaur-16-en-18-opium; β-D-glucopyranosyl acid ester 13 - [(2-0-BD-glucopyranosyl-3-0- (4-0-α-D-glucopyranosyl) -β-D-glucopyranosi1-β-D-glucopyranosyl) oxy] kaur-16-en-18-optic; β-D-glucopyranosyl 13- [(3-O-B-D-glucopyranosyl-β-D-glucopyranosyl) oxy acid ester] kaur-16-en-18-oic; β-D-glucopyranosyl 13-hydroxy-kaur-16-en-18-oic acid ester; p-D-glucepyranosyl 13-methyl-16-oxo-17-norkauran-18-oic acid ester; β-D-glucopyranosyl acid ester 13 - [(2-O-β-D-glucopyranosyl-3-O-β-D-glucopyranosyl-β-D-glucopyranosyl) oxy] kaur-15-en-l8-oico; 13 - [(2-0-β-D-glucopyranosi1-3-O-β-D-glucopyranosyl-β-D-glucopyranosyl) oxy] kaur-15-en-18-oic acid; β-D-glucopyranosyl acid ester 13 - [(2- ° _β_D ~ Glucopyrananosi1-3-O-β-D-glucopyranosyl] -β-D-glucopyranosyl) oxy] -17-hydroxy-kaur 15 en 18 oico; β-D-glucopyranosyl acid ester 13 - [(2-0-β-D-glucopyranosyl-3-0-β-D-glucopyranosi1 — β — D — glucopyranosi1) oxy] —16 — hydroxy kauran — 18— oic; 13 - [(2-0-β-D-glucopyranosyl-3-0-β-D-glucopyranosyl-β-D-glucopyranosyl) oxy] -16-hydroxy kauran-18-oic acid; isosteviol; mogroside IA; mogroside IE; mogroside II-A; mogroside II-E; Mogroside III; Mogroside V; isomogroside V; 11-Oxomogroside; mogrol; 11- oxomogrol; 11- oxomogroside IA; 1- [13-hydroxikaur-16-en-18-oato] β-D-glucopyranuronic acid; β-D-glucopyranosyl 13 - [(2— O-β-D-glucopyranosyl-β-D-glucopyranosyl) oxy] -17-hydroxy-kaur-15-en-l8-oic acid ester; acid- (2-O-β-D-glucopyranosyl-β-D-glucopyranosyl) 13 - [(2-O-β-D-glucopyranosyl-β-D-glucopyranosyl) oxy] kaur-16-en-18 -óico (rebaudiosideo E); acid 13 - [(2-0-α-L-rhamnopyranosyl-3-0-β-D-glucopyranosyl-β-D-glucopyranosyl) oxy] kaur-16-en-18-oico- (2-O-β- D-glucopyranosyl-β-D — glucopyranosyl); β-D-glucopyranosyl 13 - [(2-O-β-D-glucopyranosyl-β-D-glucopyranosyl) oxy] -17-oxo-kaur-15-en-18-oic acid ester; β-D-glucopyranosyl acid ester 13- [(2-O-β-D-glucopyranosyl-β-D-glucopyranosyl) oxy] 17 oxo kaur 15 en — 18 — oico; β D — glucopyranosi1 acid ester 13 - [(2—0— (6—0 — β — D — glucopyranosyl) —β — D— glucopyranosyl-β-D-glucopyranosyl) oxy] kaur-16-en-18-oic ; β-D-glucopyranosyl acid ester 13 - [(2-O-B-D-glucopyranosyl 3-O-β-D-fructofuranosyl-β-D-glucopyranosyl) oxy] kaur-16-en-18-oic; acid- (6-0- β-D-xylopyranosyl-β-D-glucopyranosyl) 13 - [(2-O-B-D-glucopyranosyl-β-D-glucopyranosyl) oxy] kaur-16-en-l8-oic; acid ester - (4-0- (2-0-α-D-glucopyranosyl) -α-D-glucopyranosyl-β-D-glucopyranosyl) 13- [((2-0-β-D- glucopyranosyl-β-D -glucopyranosyl) oxy] kaur-16-en-18-opium; 13 - [(2-0-β-D-glucopyranosyl-3-0-β-D-glucopyranosyl-β-D-glucopyranosyl) oxy] kaur-16-en-18-oic acid ester - (2-0- 6-deoxy-β-D-glucopyranosyl-β-D-glucopyranosyl); β-D-glucopyranosyl acid ester 13- [(2-0-B-D-glucopyranosyl-β-D-glucopyranosi1) oxy] kaur — 15 — en — 18 — opic; β-D-glucopyranosyl acid ester 13- [(2-0-β-D-glucopyranosyl-3-0-β-D- xi1pyrananosi1 — β — D — glucopyranosi1) oxy] kaur — 16 — en — 18 — opic; β-D-glucopyranosyl acid ester 13- [(2-0-β-D-xylopyranosyl- β D glucopyranosi1) oxy] kaur — 16 — en — 18 — opic; β— D-glucopyranosyl 13- [(3-O-β-D-glucopyranosyl-β-D-glucopyranosyl) oxy] ester kaur-16-en-18-oic; β-D-glucopyranosyl acid ester 13- [(2-0-6-deoxy-β-D-glucopyranosyl-3-0-β-D-glucopyranosyl-β-D-glucopyranosyl) oxy] kaur-16-en- 18-optical; β-D-glucopyranosyl acid ester 13- [(2-0-6-deoxy-β-D-glucopyranosyl-β-D-glucopyranosyl) oxy] kaur-16-en-18-oic; and mixtures thereof. In additional embodiments, at least one sweetener may comprise a combination of sweetener. For example, the combination of rubososide and at least one of β-D-glucopyranosyl acid ester 13 - [(2-0- β -d-glycopyrosylosyl-3-O- β -D-glycopyranosyl-BD-glycopyranosyl) oxy] kaur-15-en-l8 oico, rebaudioside C or β-D-glucopyranosyl acid ester 13- [(2-0- (3-O-OC-D-glycopyranosyl) -β-D-glycopepyrosyl-3-O- β-glucopyranosyl-β-D-glycopyranosyl) oxy kaur-16-en-18-oic, at least one of rubusoside, rebaudioside C, β-D-glucopyranosyl acid ester 13 - [(2-0-β-D- glycopyranosyl-3-0-β-D-glycopyranosyl-β-D-glycopyranosyl) oxy] kaur-15-en-18-oic, or β-D-glucopyranosyl 13- [(2-0- (3- 0-OC-D-glycopyranosyl) -β-D-glycopyranosi1-3-O-β-D-glycopyranosi1-β-D-glycopyranosyl) oxy] kaur-16-en-18-optic and at least one of isomogroside, mogroside V, or mogroside IV, or at least rubusoside, rebaudioside C, β-D-glucopyranosyl acid ester 13 - [(2-O-β-D-glycopyranosyl) —3-0-β-D-glycopyranosyl-β- D-glycopyranosyl) oxy kaur-15-en-18-oic or β-D-glucopyranosyl acid ester 13 - [(2-0- (3-0-aD-glycopyranosyl) -BD-glycopyranosyl-3-O- = BD-glycopyranosyl-BD-glycopyranosyl) oxy] kaur-16-en-18-oic and glycyrrhizic acid or at least one of rubusoside, rebaudioside C, β-D-glucopyranosyl acid ester 13 - [(2-0-BD-glycopyranosyl-3-0-BD-glycopyranosyl-BD-glycopyranosyl) oxy] kaur-15-en- 18 oic acid β-D-glucopyranosyl 13- [(2-0- (3-0-aD-glycopyranosyl) -BD- glycopyranosi1-3-OBD-glycopyranosyl-BD-glycopyranosyl) oxy] kaur-16-en -18-optic, isomogroside, mogroside V or mogroside IV, synthetic sucrose enhancer, synthetic enhancer and any carbohydrate enhancers.
In some embodiments, at least one sweetening enhancer is chosen from β-D-glucopyranosyl acid ester 13- [(2-0-BD-glycopyranosyl-3-0-B-glycopyranosyl-BD-glycopyranosyl) oxy] kaur-15 -en-18 optical. This compound can be found in stevia leaf extract and can also be a degradation product of rebaudioside A. In some embodiments, at least one sweetening enhancer is chosen from rebaudioside C, rebaudioside F, rebaudioside D, β- acid ester D-glucopyranosyl 13 - [(2-OBD-glycopyranosi1-3-OBD-glycopyranosyl] -BD-glycopyranosyl) oxy] -17-hydroxy-kaur-15-en-18-oic, β-D-glucopyranosyl acid ester 13 - [(2-0- (3-0-aD-glycopyranosyl) -B- D-glycopyranosi1-3-OBD-glycopyranosyl-BD-glycopyranosyl) oxy] kaur-16-en-18-oico, and Rubusoside. In addition, for example, at least one sweetening enhancer is chosen from rebaudioside A, stevioside, rebaudioside D, rebaudioside E, mogroside V, mogroside IV, brazein and monatin.
As mentioned above, at least one sweetening enhancer can, for example, impart a sweetness or flavor at certain concentrations and no noticeable sweetness or taste at other concentrations. For example, at least one sweetener may be present in an amount such that the taste, as sweet, of at least one sweetener is imperceptible. The sweetener composition discussed here includes an effective amount of at least one sweetener enhancer in the sweetener composition. An effective amount of at least one sweetening enhancer includes an amount sufficient to increase or intensify the sweetness intensity of at least one sweetener without at least one sweetening enhancer.
In at least one embodiment, at least one sweetener is present in an amount at or below the sweetness detection threshold level of at least one sweetener. In some embodiments, at least one sweetener is present in an amount below the sweetness detection threshold of at least one sweetener.
The threshold level of sweetness detection can be specific for a specific compound. However, generally speaking, in some modalities at least one sweetener intensifier is present in an amount ranging from 0.5 ppm to 1000 ppm. For example, at least one sweetener may be present in an amount ranging from 1 ppm to 300 ppm; and at least one sweetener may be present in an amount ranging from 0.1 ppm to 75 ppm; and a sweetness intensifier can be present in an amount ranging from 500 ppm to 3,000 ppm.
As used here, the terms "sweetness threshold", "sweetness recognition threshold", and "sweetness detection threshold" are understood to mean the level at which the lowest known concentration of a certain sweet compound that is noticeable by the sense of human taste and can vary from person to person. For example, a typical sweetness threshold level for sucrose in water can be 0.5%.
In addition, for example, at least one sweetener to be used can be tested in water at least 25% lower and at least 25% higher than the 0.5% sucrose detection level in water to determine the threshold level of sweetness.
A person skilled in the art will be able to select the concentration of at least one sweetening enhancer so that he can impart an enhanced sweetness to a composition comprising at least one sweetener. For example, a skilled technician can select a concentration for at least one sweetening enhancer so that at least one sweetening enhancer does not impart any noticeable sweetness to a composition that does not comprise at least one sweetener.
At least in one modality, the sweetening intensifier is Rebaudiosideo A (REB A). in this modality, rebaudiosideo A can, for example, be present in the composition in an amount less than or equal to 13 ppm. At least one embodiment, Rebaudiosideo A is present in an amount less than 13 ppm, for example, less than 10 ppm, or, for example, less than 5 ppm.
In some embodiments, at least one sweetening enhancer is stevioside, rebaudioside B (REB B), rebaudioside F (REB F), rebaudioside D (REB D), or β-D-glucopyranosyl 13- [(2-0 - (3-OaD-glycopyranosyl) -BD- glycopyranosyl-3-OBD-glycopyranosyl-BD-glycopyranosyl) oxy] kaur-16-en-18-opium. In these modalities, for example, at least one sweetener may be present in the composition in an amount less than or equal to 25 ppm, such as less than 25 ppm, for example, less than 20 ppm, or, for example, less than than 15 ppm, or less than 20 ppm.
In some embodiments, the sweetening enhancer is steviolbioside, β-D-glucopyranosyl acid ester 13 - [(2-0-BD-glycopyranosyl-3-O- (4-OaD-glycopyranosyl) -BD- glycopyranosyl-BD-glycopyranosyl ) oxy] kaur-16-en-18-oico, dulcoside A or rubusoside. In these embodiments, at least one sweetener may, for example, be present in an amount less than or equal to 50 ppm, as less than 50 ppm, for example, less than 45 ppm, or, for example, less than 40 ppm or less than 35 ppm, or less than 30 ppm. Sweetness thresholds for sweetening intensifiers can vary based on different matrix systems, such as 50 ppm rubusoside in water as shown in example 1 versus 150 ppm rubusoside in citrus buffer, flavored lime and carbonated water as shown in the example 4. The citrus buffer includes citric acid and citrate salt. Other matrix systems include phosphoric acid and any other acidulants, at any pH ranging from 1.8 to 8.5 and at any temperature ranging from 0 ° C to 50 ° C.
At least in one embodiment, at least one sweetener enhancer is a 13 - [(2-0-BD-glycopyranosil-3-0-BD-glycopyranosyl-BD-glycopyranosyl) oxy] -16-β-D-glucopyranosyl ester] -16 -hydroxy kauran-18-optical. In this embodiment, β-D-glucopyranosyl 13- [(2-OBD-glycopyranosi1-3-OBD-glycopyranosyl-BD-glycopyranosyl) oxy] -16-hydroxy kauran-18-oic acid ester may, for example, be present in composition in an amount less than or equal to 700 ppm, as less than 700 ppm, for example, less than 600 ppm, as less than 500 ppm.
In at least one embodiment, at least one sweetening enhancer is 13 - [(2-O-B-D-glycopyranosyl-3-O-B-D-glycopyranosyl-B-D-glycopyranosyl) oxy] -16-hydroxy kauran-18-oic acid. In that embodiment, 13 - [(2-0-BD-glycopyranosyl-3-0-BD-glycopyranosyl-BD-glycopyranosyl) oxy] -16-hydroxy kauran-18-oic acid can, for example, be present in the composition an amount less than or equal to 500 ppm, such as less than 500 ppm, for example, less than 400 ppm, or less than 300 ppm.
In at least one embodiment, at least one sweetening enhancer is 13- [(2-OBD-glycopyranosyl-3-OBD-glycopyranosyl-BD-glycopyranosyl) oxy] -kaur-15-en-l8 oic acid or acid ester β-D-glucopyranosyl 13- [(3-OBD-glycopyranosyl-BD-glycopyranosyl) oxy] kaur-16-en-18-opic. In these embodiments, at least one sweetener may, for example, be present in the composition in an amount less than or equal to 35 ppm, such as less than 35 ppm, for example, less than 30 ppm, or less than 25 ppm .
At least in one embodiment, at least one sweetening enhancer is 13-methyl-16-oxo-17-norkauran-18-oic β-D-glucopyranosyl ester. In this embodiment, β-D-glucopyranosyl 13-methyl-16-oxo-17-norkauran-18-oic acid ester can, for example, be present in the composition in an amount less than or equal to 15 ppm, as less than 15 ppm, for example, less than 12 ppm or less than 10 ppm.
At least in one embodiment, at least one sweetening enhancer is steviol glucuronide. In this embodiment, Steviol glucuronide can, for example, be present in the composition in an amount less than or equal to 85 ppm, as less than 85 ppm, for example, less than 80 ppm or less than 70 ppm or less than 60 ppm.
At least in one modality, at least one sweetening intensifier is Rebaudiosideo C (REB C). In this modality, Rebaudiosideo C may, for example, be present in the composition in an amount less than or equal to 100 ppm, as less than 100 ppm, for example, less than 90 ppm or less than 80 ppm or less than 70 ppm.
At least in one embodiment, at least one sweetener enhancer is β-D-glucopyranosyl acid ester 13 - [(2-0-β-D-glycopyranosyl-3-0-β-glycopyranosyl] -β-D-gl ic op ir anos il] oxy] -17-hydroxy-kaur-15-en-l8-oico In this modality, β-D-glucopyranosyl acid ester 13- [(2-O-β-D-glycopyranosyl-3-O -β-D-glycopyranosyl] -β-D-glycopyranosyl) oxy] -17-hydroxy-kaur-15-en-oico can, for example, and present in the composition in an amount less than or equal to 250 ppm, than 250 ppm, for example, less than 200 ppm or less than 150 ppm or less than 100 ppm.
In at least one embodiment, at least one sweetener enhancer is 13-hydroxy-kaur-16-en-18-oic β-D-glucopyranosyl ester. In this embodiment, β-D-glucopyranosyl 13-hydroxy-kaur-16-en-18-oic acid ester can, for example, be present in the composition in an amount less than or equal to 10 ppm, as less than 10 ppm, for example, less than 9 ppm or less than 8 ppm or less than 7 ppm.
At least in one embodiment, at least one sweetener enhancer is Mogrosideo V. In that embodiment, Mogrosideo V may, for example, be present in the composition in an amount less than or equal to 20 ppm, such as less than 20 ppm, for example, less than 18 ppm or less than 15 ppm or less than 10 ppm. Sweeteners
The sweetening enhancers described above can be used to enhance the sweet taste or perception of any suitable natural or synthetic sweetener, such as any caloric, low calorie or non-caloric sweetener. The sweetener intensifier and the sweetener are different. Although an ingredient can be characterized as both a sweetening enhancer and a sweetener, in the disclosure compositions, the sweetening enhancer and sweetener are different ingredients, that is, the enhancer and sweetener are not the same ingredient. Non-limiting examples of such sweeteners include caloric carbohydrate sweeteners, natural carbohydrate sweeteners, unnatural carbohydrate sweeteners, natural high potency sweeteners, unnatural high potency sweeteners, synthetic high potency sweeteners, synthetic carbohydrate sweeteners and combinations thereof. . As used herein, the phrase "sweetening composition with intensified sweetness" refers to combinations including at least one sweetener enhancer and at least one sweetener.
Accordingly, the compositions of the disclosure comprise at least one sweetener. At least one sweetener can be any type of sweetener, for example, a natural, unnatural or synthetic sweetener. At least in one embodiment, at least one sweetener is chosen from natural sweeteners. In another embodiment, at least one sweetener is chosen from synthetic sweeteners. In another embodiment, at least one sweetener is chosen from unnatural sweeteners.
For example, at least one sweetener can be a caloric carbohydrate sweetener. Non-limiting examples of suitable caloric carbohydrate sweeteners include sucrose, fructose, glucose, erythritol, maltitol, lactitol, sorbitol, mannitol, xylitol, D-tagatose, trehalose, galactose, rhamnose, cyclodextrin (for example, a-cyclodextrine, p-cyclodextrin , and y-cyclodextrin), ribulose, threose, arabinose, xylose, lixose, alose, altrose, mannose, idose, lactose, maltose, inverted sugar, isotrealose, neotrealose, palatinose or isomaltulose, erythrose, deoxyribose, gulose, idose, thamosis, erythrulose, xylulose, psychosis, turanosis, cellobiosis, glucosamine, manosamine, fucose, fuculose, glucuronic acid, gluconic acid, glucono-lactone, abecose, galactosamine, xylo-oligosaccharides (xylotriosis, xylobiosis and similar), gentio-oligosaccharides , gentiotetraose and the like), galactooligosaccharides, sorbose, ketotriose (dehydroxyacetone), aldotriose (glyceraldehyde), nigero-oligosaccharides, fructooligosaccharides (cestose, tetrasaccharides, mannan-olig ossaccharides, malto-oligosaccharides (maltotriosis, maltotetraose, maltopentaose, maltoexaose, maltoeptaose and the like), dextrins, lactulose, melibiosis, raffinose, rhamnose, ribose, liquid sugars isomerized as starch / corn syrup (with high fructose content (with high fructose content) example, HFCS55, HFCS42, or HFCS90), coupling sugars, soy oligosaccharides, glucose syrup and mixtures thereof.
At least in one embodiment, at least one natural sweetener is chosen from glucose, fructose, sucrose, and mixtures thereof.
In some embodiments, at least one sweetener is selected from carbohydrate sweeteners.
At least in one embodiment, at least one sweetener is chosen from sucrose, fructose, glucose, erythritol, high fructose corn syrup and mixtures thereof.
For example, at least one sweetener can be a synthetic sweetener. As used here, the phrase "synthetic sweetener" refers to any composition that is not found naturally in nature and typically has a greater sweetness potency than sucrose, fructose, or glucose, yet has fewer calories. Non-limiting examples of synthetic sweeteners suitable for embodiments of the present disclosure include sucralose, acesulfame potassium, aspartame, alitame, saccharin, neoesperidin dihydrocalcone, cyclamate, neotame, N— [N- [3- (3-hydroxy-4 methyl ester - methoxiphenyl) propyl] -La-aspartyl] -L-phenylalanine 1-, N- [N- [3- (3-hydroxy-4-methoxiphenyl) -3- methylbutyl] -La-aspartyl] -L- phenylalanine 1-, N- [N- [3- (3-methoxy-4-hydroxyphenyl) propyl] -La-aspartyl] -L-phenylalanine 1- methyl ester, salts thereof, and the like.
At least in one embodiment, at least one synthetic sweetener is chosen from sucralose, aspartame, potassium acesulfame and mixtures thereof.
Other sweeteners suitable for use in embodiments provided here, for example, include natural and synthetic high potency sweeteners. As used here, the phrases "natural high potency sweetener", "NHPS", "NHPS composition", and "natural high potency sweetener composition" are synonymous. "NHPS" means any sweetener found in nature that may be in raw, extracted, purified or any other form, singularly or in combination thereof and characteristically have a greater sweetness potency than sucrose, fructose, or glucose, yet have less calories. Non-limiting examples of NHPSs suitable for such disclosure modalities include rebaudiosideo A, rebaudiosideo B, rebaudiosideo C (dulcosideo B), rebaudiosideo D, rebaudiosideo E, rebaudiosideo F, dulcosideo A, rubusoside, stevia, steviosideo, mogrosideo IV, mogroso V, Han Guo, siamenoside, monatin and its salts (monatin SS, RR, RS, SR), curculin, glycyrrhizic acid and its salts, thaumatin, moneline, mabinlina, brazeina, hernandulcina, filodulcina, glyphiline, floridzine, trilobatin, baiunosideo, osladina polypodoside A, pterocarioside A, pterocarioside B, mucurozioside, flomisoside I, periandrine I, abrusoside A, and cyclocahoside I. NHPS also includes modified NHPSs. Modified NHPSs include NHPSs that have been changed naturally. For example, a modified NHPS includes, but is not limited to, NHPSs that have been fermented, contacted with enzyme, or derivatized or substituted in NHPS. In one embodiment, at least one modified NHPS can be used in combination with at least one NHPS. In another embodiment, at least one modified NHPS can be used without an NHPS. Accordingly, modified NHPSs can be replaced with an NHPS or can be used in combination with NHPSs for any of the modalities described here. For the sake of brevity, however, in the description of modalities, a modified NHPS is not expressly described as an alternative to an unmodified NHPS, however it should be understood that modified NHPSs can be replaced by NHPSs in any modality disclosed here.
For example, at least one sweetener can be used individually or in combination with other sweeteners. For example, the sweetener composition can comprise a single NHPS or a single synthetic sweetener, a single NHPS in combination with a single synthetic sweetener; one or more NHPSs in combination with a single synthetic sweetener; a unique NHPS in combination with one or more synthetic sweeteners; or one or more NHPSs in combination with one or more synthetic sweeteners. A plurality of natural and / or synthetic sweeteners can be used as long as the combined effect does not adversely affect the taste of the sweetening composition or orally sweetened composition.
In addition, those of ordinary skill in the art should recognize that the sweetener composition can be customized to obtain a desired calorie content. For example, a low calorie or non-calorie synthetic sweetener can be combined with a caloric sweetener and / or other caloric additives to produce a sweetener composition with a preferred calorie content. The term "polyol", as used herein, refers to a molecule that contains more than one hydroxyl group. A polyol can be a diol, triol or a tetraol that contains 2, 3 and 4 hydroxyl groups respectively. A polyol can also contain more than four hydroxyl groups, such as pentaol, hexaol, heptaol or similar, which contain 5, 6 or 7 hydroxyl groups, respectively. In addition, a polyol can also be a sugar alcohol, polyhydric alcohol, or polyalcohol which is a reduced form of carbohydrate, in which the carbonyl group (aldehyde or ketone, reducing sugar) has been reduced to a primary or secondary hydroxyl group.
Non-limiting examples of polyols in some embodiments include erythritol, maltitol, mannitol, sorbitol, lactitol, xylitol, isomalt, propylene glycol, glycerol (glycerin), treitol, galactitol, palatinose, reduced isomalto-oligosaccharides, reduced xyl-oligosaccharides, reduced oligosaccharides reduced, reduced maltose syrup, reduced glucose syrup, and sugar alcohols or any other carbohydrates capable of being reduced that do not adversely affect the taste of the synthetic sweetener or the oral ingestible composition.
At least one sweetener is present in the composition in an amount greater than its sweetness threshold. In some embodiments, at least one sweetener may be present in an amount ranging from 0.01% to 99% by weight, in relation to the total weight of the composition. For example, at least one sweetener can be present in an amount ranging from 2% to 50%, or, for example, from 4% to 50% by weight, in relation to the total weight of the composition.
According to the disclosure, at least one sweetener may enhance or intensify the sweetness of at least one sweetener. In at least one embodiment, the composition comprising at least one sweetener and at least one sweetening enhancer has more sweetness intensity than a composition comprising at least one sweetener without at least one sweetening enhancer.
As used here, the term 'sweetness intensity' is understood to mean any perceived sweetness. For example, a composition of the disclosure may be slightly sweeter than a composition comprising at least one sweetener without at least one sweetener enhancer. In at least one embodiment, the disclosure composition is noticeably sweeter than a composition comprising at least one sweetener without at least one sweetener enhancer.
In some embodiments, the intensity of sweetness increases by more than 0.5%, such as 1%, 2%, 3%, 4% or 5%, compared to the sweetness of the composition comprising at least one sweetener without at least one intensifier sweetness, as measured by sucrose equivalent. For example, the sweetness intensity can increase by more than 10% or more than 20% compared to the sweetness of a composition comprising at least one sweetener without at least one sweetener enhancer, as measured by sucrose equivalent.
It is considered that the combination of at least one sweetening enhancer and at least one sweetener can be carried out in any pH range that does not materially or adversely affect the taste of the sweetening composition or the sweet composition. A non-limiting example of the pH range can be approximately 1.8 to approximately 9. An additional example includes a pH range of approximately 2 to approximately 5. The temperature of the composition can, for example, vary from 4 ° C to 25 ° C. ° C.
A person of ordinary skill in the art can combine at least one sweetener, for example, at least two sweeteners or at least three sweeteners, and at least one sweetener, for example, at least two or at least three sweeteners, in any mode.
In at least one embodiment, the disclosure composition comprises at least one additional additive, such as a composition that improves sweet taste, and / or an additive that improves sweet taste.
For example, the composition of the disclosure may comprise at least one composition that improves sweet taste to again balance the temporal and / or flavor profile of the sweetened composition with enhanced sweetness. The use of sweet flavor enhancing compositions to improve the temporal and / or flavor profile of sweetener compositions is described in detail in copending US patent applications nos. 11 / 561,148, 11 / 561,158, and publication of US patent application no. 2008/0292765, whose disclosures are incorporated here as a reference in their entirety.
For example, appropriate sweet-tasting compositions include, but are not limited to, carbohydrates, polyols, amino acids and their corresponding salts, poly-amino acids and their corresponding salts, sugar acids and their corresponding salts, nucleotides, organic acids, inorganic acids , organic salts including organic acid salts and organic based salts, inorganic salts, bitter compounds, flavorings and flavoring ingredients, astringent compounds, proteins or protein hydrolysates, surfactants, emulsifiers, flavonoids, alcohols, polymers, other flavor additives that improve the dose flavor conveying such sugar-like characteristics, and combinations thereof.
As used here, the phrase "sweet taste enhancing additive" means any material that imparts a more sugar-like time profile or sugar-like flavor profile or both to a synthetic sweetener. Suitable sweet-tasting additives useful in such disclosure modalities include amino acids and salts thereof, poly-amino acids and salts thereof, peptides, sugar acids and salts thereof, nucleotides and salts thereof, organic acids, inorganic acids, organic salts including organic acid salts and organic based salts, inorganic acid salts (eg sodium chloride, potassium chloride, magnesium chloride), acid salts (eg sodium citrate), bitter compounds, flavorings and ingredients flavorings, astringent compounds, polymers, proteins or protein hydrolysates surfactants, emulsifiers, flavonoids, alcohols and natural high potency sweeteners.
Sweet taste-enhancing amino acid additives suitable for use in such disclosure modalities include, but are not limited to, aspartic acid, arginine, glycine, glutamic acid, proline, threonine, theanine, cysteine, cystine, alanine, valine, tyrosine, leucine, isoleucine, asparagine, serine, lysine, histidine, ornithine, methionine, carnitine, aminobutyric acid (isomers (X, β or y), glutamine, hydroxyproline, taurine, norvaline, sarcosine and their salt forms such as sodium or potassium salts or salts Amino acid additives that improve the sweet taste can also be in the D or L configuration and in the same or different mono-, di- or tri-amino acid forms.In addition, the amino acids can be isomers of (X, β, y , δ and ε if appropriate Combinations of the above amino acids and their corresponding salts (for example, sodium, potassium, calcium, magnesium salts or other alkali metal or alkaline earth metal salts thereof, or acid salts) are also additives that m improve sweet taste appropriate in some modalities. Amino acids can be natural or synthetic. Amino acids can also be modified. Modified amino acids refer to any amino acid to which at least one atom has been added, removed, substituted or combinations thereof (for example, N-alkyl amino acid, N-acyl amino acid, or N-methyl amino acid). Non-limiting examples of modified amino acids include amino acid derivatives such as trimethyl glycine, N-methyl glycine and N-methyl alanine. As used herein, modified amino acids cover both modified and unmodified amino acids. As used herein, amino acids also include peptides and polypeptides (for example, dipeptides, tripeptides, tetrapeptides and pentapeptides) such as glutathione and L-alanyl-L-glutamine. Suitable dose-enhancing polyamino acid additives include poly-L-aspartic acid, poly-L-lysine (for example, poly-La-lysine or poly-L-ε-lysine), poly-L-ornithine (for example, poly-La-ornithine or poly-L-ε-ornithine), poly-L-arginine, other polymeric forms of amino acids, and salt forms thereof (for example, calcium, potassium, sodium, or magnesium salts as the salt of mono sodium of L — glutamic acid). The polyamino acid additives that enhance sweet taste can also be in the D or L. configuration. In addition, the poly amino acids can be isomers of (X, β, y, δ and ε if appropriate. Combinations of the above polyamino acids and their corresponding salts (for example, sodium, potassium, calcium, magnesium salts or other alkaline or alkaline earth metal salts thereof or acid salts) are also additives that improve the sweet taste appropriate in some embodiments. The polyamino acids described here they can also comprise copolymers of different amino acids. Polyamino acids can be natural or synthetic. Polyamino acids can also be modified in such a way that at least one atom has been added, removed, substituted or combinations thereof (for example, poly-amino acid N-alkyl or poly-amino acid N-acyl). As used herein, modified poly-amino acids For example, modified poly-amino acids include, but are not limited to, poly-amino acids of various molecular weights (MW) such as poly-L-a-lysine with an MW of 1,500, MW of 6,000, MW of 25,200, MW of 63,000, MW of 83,000 or MW of 300,000.
Suitable sugar acid additives that enhance the sweet taste include, for example, but are not limited to, aldonic, uronic, aldaric, alginic, gluconic, glucuronic, glucaric, galactaric, galacturonic and salts thereof (eg, sodium salts , potassium, calcium, magnesium or other physiologically acceptable salts) and combinations thereof.
For example, appropriate nucleotide additives that enhance sweet taste include, but are not limited to, inosine monophosphate ("IMP"), guanosine monophosphate ("GMP"), adenosine monophosphate ("AMP"), cytosine monophosphate (CMP), uracil monophosphate (UMP), inosine diphosphate, guanosine diphosphate, adenosine diphosphate, cytosine diphosphate, uracil diphosphate, inosine triphosphate, guanosine triphosphate, adenosine triphosphate, triphosphate triphosphate, triphosphate, triphosphate, triphosphate , alkali or alkaline earth metal salts thereof and combinations thereof. The nucleotides described here can also nucleosides or nucleic acid bases (for example, guanine, cytosine, adenine, thymine, uracil).
Suitable organic acid additives that enhance the sweet taste include any compound that comprises a -COOH fraction. Suitable sweet taste-enhancing organic acid additives, for example, include but are not limited to C2-C30 carboxylic acids, substituted hydroxyl C2-C30 carboxylic acids, benzoic acid, substituted benzoic acids (for example, 2,4-dihydroxybenzoic acid ), substituted cinnamic acids, hydroxy acids, substituted hydroxybenzoic acids, substituted cyclohexyl carboxylic acids, tannic acid, lactic acid, tartaric acid, citric acid, glutonic acid, glucoeptonic acids, adipic acid, hydroxycitric acid, malic acid (fructic acid (a mixture of malic, fumaric and tartaric acids), fumaric acid, maleic acid, succinic acid, chlorogenic acid, salicylic acid, creatine, caffeic acid, bile acids, acetic acid, ascorbic acid, alginic acid, erythorbic acid, polygutamic acid, lactone glucono delta, and its derivatives of alkali or alkaline earth metal salt. In addition, organic acid additives can also be in the configuration
For example, appropriate organic acid additive salts that enhance sweet taste include, but are not limited to, sodium, calcium, potassium or magnesium salts of all organic acids, such as citric acid, malic acid, tartaric acid, acid fumaric acid, lactic acid (eg sodium lactate), alginic acid (eg sodium alginate), ascorbic acid (eg sodium ascorbate), benzoic acid (eg sodium benzoate or potassium benzoate) and adipic acid. The examples of the sweet-tasting organic acid additives optionally described can be substituted with at least one group chosen from hydrogen, alkyl, alkenyl, alkynyl, halo, haloalkyl, carboxyl, acyl, acyloxy, amino, starch, carboxyl derivatives, alkyl amino, dialkyl amino, aryl amino, alkoxy, aryloxy, nitro, cyano, sulfo, thiol, imine, sulfonyl, sulfenyl, sulfinyl, sulfamyl, carboxalkoxy, carboxamido, phosphonyl, phosphinyl, phosphoryl, phosphine, thioester, thioether, anhydride, oxy , hydrazine, carbamyl, phospho, phosphonate, and any other viable functional group with the proviso that the substituted organic acid additives work to improve the sweet taste of a synthetic sweetener.
For example, appropriate inorganic acid additives that enhance the sweet taste include, but are not limited to, phosphoric acid, phosphorous acid, polyphosphoric acid, hydrochloric acid, sulfuric acid, carbonic acid, sodium dihydrogen phosphate, and alkali metal salts or alkaline earth (eg, inositol hexaphosphate Mg / Ca).
Bitter compound additives that enhance the appropriate sweet taste, for example, include, but are not limited to, caffeine, quinine, urea, bitter orange oil, narigin, quassia and salts thereof.
In at least one embodiment, at least one sweetener can be combined with at least one sweetener enhancer before being added to an oral ingestible composition or a sweetening composition to generate a sweet composition. For example, at least one sweetener can be in pure, diluted or concentrated form as a liquid (for example, solution), solid (for example, powder, chunk, pellet, grain, block, crystalline, or similar), suspension, state gaseous, or combinations thereof, can be contacted with at least one composition that improves the sweet taste that can be in a pure, diluted or concentrated form as a liquid (for example, solution), solid (for example, powder, piece, pellet , grain, block, crystalline, or similar), suspension, gaseous state, or combinations thereof and with at least one sweetener enhancer that can be in pure, diluted or concentrated form as a liquid (eg solution), solid ( for example, powder, chunk, pellet, grain, block, crystalline, or similar), suspension, gaseous state, or combinations thereof before everyone is contacted with an oral ingestible composition. In yet another embodiment, when there is more than one sweetener or more than one sweetener enhancer, each component of the sweetener composition can be added simultaneously, in an alternating pattern, in a random pattern, or any other pattern.
As used here, "oral ingestible composition" and "sweet composition" are synonyms and mean substances that are contacted with the mouth of the man or animal, including substances that are taken and subsequently ejected from the mouth and substances that are drinks, foods, swallowed or otherwise ingested, and are safe for human or animal consumption when used in a generally acceptable range. Such compositions include, for example, beverage, pharmaceutical, tobacco, nutraceutical, cosmetic / oral hygiene products, and the like. Non-limiting examples of these products include non-carbonated and carbonated drinks such as colas, ginger, low-alcohol drinks, ciders, fruit-flavored soft drinks (for example, citrus flavored soft drinks such as lemon or lime), powdered soft drinks, and similar; fruit juices originating from vegetable fruits, fruit juices, including squeezed juices or similar, fruit juices containing fruit particles, fruit drinks, fruit juice drinks, drinks containing fruit juices, drinks with fruit flavorings, juices vegetables, juices containing vegetables, and mixed juices containing fruits and vegetables; sports drinks, energy drinks, nearwater and similar drinks (for example, water with natural or synthetic flavorings); tea-type or favorite drinks such as coffee, cocoa, black tea, green tea, oolong tea and the like; beverages containing milk components such as milk drinks, coffee containing milk components, coffee with milk, milk tea, milk and fruit drinks, drinking yogurt, lactic acid bacteria drinks or the like; dairy products; bakery products; desserts such as yogurt, gelatin, drinking gelatin, puddings, Bavarian cream, blancmange, cakes, brownies, mousse and similar, sweet food products eaten at tea time or after meals; frozen food; cold confectionery, for example, types of ice cream such as ice cream, iced milk, ice-cream and the like (food products in which sweeteners and various other types of raw materials are added to milk products, and the resulting mixture is stirred and frozen), and frozen confectionery such as sherbets, frozen desserts and the like (food products in which various other types of raw materials are added to a sugary liquid, and the resulting mixture is stirred and frozen); ice cream; confectionery in general, for example baked confectionery or steam confectionery such as cakes, crackers, cookies, cookies with chestnut jam filling and the like; rice cakes and snacks; table products; sugar confectionery in general as chewing gum (for example, including compositions comprising a gum base, substantially insoluble in water, such as chicle or substitutes for it, including jetulong, guttakay rubber or certain edible natural synthetic resins or waxes), hard candy, soft candy, mint, nut candy, jelly nuts and the like; sauces including sauces with fruit flavorings, chocolate sauces and the like; edible gels; creams including butter creams, flour pastes, whipped cream and the like; jams including strawberry jam, orange jam and the like; breads including sweet rolls and the like or other starch products; seasoning; condiments in general, including seasoned soy sauce used in roasted meats, roasted game meat, barbecue meat and the like, as well as tomato ketchup, sauces, noodle broth and the like; processed agricultural products, products of domestic animals or seafood; processed meat products such as sausage and the like; retort food products, pickles, preserves boiled in soy sauce, delicacies, dishes that accompany others; snacks such as chips, cookies or similar; cereal products; drugs or quasi-drugs that are administered orally or used in the oral cavity (for example, vitamins, cough syrups, cough drops, chewable medicine tablets, amino acids, pharmaceutical agents or bitter-tasting, acidulating or similar drugs), wherein the drug can be in solid, liquid, gel or gas form as a pill, tablet, spray, capsule, syrup, drops, lozenge, powder, and the like; personal care products such as other oral compositions used in the oral cavity such as mouth-freshening agents, gargling agents, mouth rinsing agents, toothpaste, teeth polishing, toothpaste, mouth sprays, teeth whitening agents and similar; dietary supplements; tobacco products including smoked and smokeless tobacco products such as snuff smoke, cigarettes, pipes and cigars, and all forms of smoke such as chopped filler material, leaf, stem, stem, cured homogenized leaf, reconstituted binders and reconstituted smoke smoke dust, fine particles or ether sources in leaf, pellet or other forms, smoke substitutes formulated from non-smoking materials, chewing or dipping smoke; animal feed; and nutraceutical products, which includes any food or part of a food that may provide medical or health benefits, including disease prevention and treatment (eg, cardiovascular disease and high blood cholesterol levels, diabetes, osteoporosis, inflammation or autoimmune disorders).
Generally, the amount of sweetness-enhanced sweetening composition present in a sweet composition can vary widely depending on the type of sweet composition and its desired sweetness. Those of ordinary skill in the art can readily discern the appropriate amount of sweetener to be added to the sweet composition.
At least in one embodiment, an oral ingestible composition comprises a carbonated beverage comprising at least one sweetener and at least one sweetener enhancer chosen from terpenes (such as sesquiterpenes, diterpenes and triterpenes), flavonoids, amino acids, proteins, polyols, other sweeteners known natural ingredients, secodamaran glycosides and the like, in which at least one sweetener is present in the composition in an amount at or below the sweetness detection threshold of at least one sweetener and the sweetener and sweetener. sweetness are different.
In some embodiments of the disclosure, the sweetening composition is in the form of a table sweetening composition comprising at least one sweetener, at least one sweetening enhancer, at least one bulking agent, and optionally at least one composition that improves sweetness and flavor. / or anti-caking agent with a time profile and / or improved aroma.
For example, appropriate "bulking agents" include, but are not limited to, maltodextrin (10 DE, 18 DE, or 5 DE), corn syrup solids (20 or 36 DE), sucrose, fructose, glucose, invert sugar, sorbitol, xylose, ribulose, mannose, xylitol, mannitol, galactitol, erythritol, maltitol, lactitol, isomalt, maltose, tagatose, lactose, inulin, glycerol, propylene glycol, polyols, polydextrose, fructooligosaccharides, cellulose and cellulose derivatives and cellulose and cellulose derivatives themselves. In addition, at least one bulking agent is chosen from granulated sugar (sucrose) or other caloric sweeteners such as crystalline fructose, other carbohydrates, and sugar alcohols. In one embodiment, a bulking agent can be used as a composition that improves the sweet taste.
As used herein, the phrase "anti-caking agent" is understood to mean any composition that prevents, reduces, inhibits or suppresses at least one sweetening molecule from attaching, binding or contacting with another sweetening molecule. alternatively, "anti-caking agent" can refer to any composition that assists in uniformity of content and uniform dissolution. In some embodiments, non-limiting examples of anti-caking agents include cream of tartar, calcium silicate, silicon dioxide, microcrystalline cellulose (Avicel, FMC BioPolymer, Philadelphia, Pa), and tricalcio phosphate. In at least one embodiment, the anti-caking agents are present in the table sweetening composition in an amount of approximately 0.001 to approximately 3% by weight of the table sweetening composition.
Table sweetening compositions can be incorporated and packaged in a number of different ways, and can be in any way known in the art. For example, and not as a limitation, table sweetening compositions can be in the form of powders, granules, packages, tablets, sachets, pellets, cubes, solids or liquids.
Another aspect of the disclosure is a method for enhancing the sweetness of a composition, comprising combining at least one sweetener and at least one sweetener intensifier chosen from terpenes (such as sesquiterpenes, diterpenes and triterpenes), flavonoids, amino acids, proteins, polyols, natural sweeteners known, secodamaran glycosides and the like, in which at least one sweetener is present in the composition in an amount at or below the sweetness detection threshold of at least one sweetener and the sweetener and sweetener are many different.
Notwithstanding the numerical ranges and parameters that expose the broad scope of the disclosure are approximations, unless otherwise indicated, the numerical values set out in the specific examples are reported as precisely as possible. Any numerical value, however, inherently contains certain errors necessarily resulting from the standard deviation found in its respective test measurements.
By way of non-limiting illustration, concrete examples of certain embodiments of the present disclosure are given below. Examples Example 1 Multi-sip and swallow flavor method
A first sip (approximately 2.2 mL) or a 20 mL bristle control composition was taken and swallowed. After waiting for a time ranging from 15 to 25 seconds, a second sip of the control composition was taken and swallowed, and the sweetness and / or flavor of the control composition was noted, after waiting for a time ranging from 15 to 25 seconds , these steps were repeated with a comparative composition. Differences in sweetness and flavor between the control and the comparative composition were observed. For each composition tested, this cycle was repeated once to confirm the initial findings. All samples were measured on average 23.0 ° C ± 1 ° C between samples for consistent comparison and to minimize any temperature effects on the perceived taste or sweetness of the composition. Flavor test guide
To perform the taste test, three samples of sweetener were paired with an additive and the flavor tested as described above. An interval of three minutes was made before tasting three other samples of sweetener paired with a different additive. Up to 10 additives per day were used to minimize a fatigue factor. Before tasting, at least 1.5 hours passed after eating any food, drink or nicotine. The tests were repeated on a different date to validate the initial findings.
The sweetness detection thresholds for 21 items were measured by a single evaluator in water at room temperature according to the multi-sip and swallow flavor method described here. The sweetness detection threshold levels obtained are shown in Table 1. Table 1. The sweetness detection threshold results for 21 items.


The twenty-one items above were combined in a concentration at the sweetness detection threshold level listed in table 1, with one of Glucose (GLU), fructose (FRU), and sucrose 5 (SUG), each at a fixed SE level ( Sucrose equivalents) of 6%. The sweetness of the compositions was measured as described above at room temperature. A summary of the results is provided in Table 2. Table 2. Sensory results from 21 items versus 3 sweeteners.


T: sweetness similar to more dense light (non-intensity factor). N: no difference N (S +): no difference, but slightly sweeter (0.5 - 0.75%) + S: more intensity of sweetness (-1.0% SE) ++ S: much more intensity of sweetness (-2.0% SE) As can be seen from Table 2, it was found that Rubusosideo, in a concentration of 50 ppm, increases sucrose to 6% in approximately 2% SE. REB C and β-D-glycopyranosyl acid ester 13 - [(2-0- (3-O-CC-D-glycopyranosyl) -β-D-glycopyranosyl-3-O-β-D-glycopyranosyl -β-D-glycopyranosyl) oxy] kaur-16-en-18 optic in concentrations of 100 ppm and 25 ppm, respectively, intensified the sweetness of the composition from approximately 6% SE (sucrose control) to approximately 7% SE. It was found that a higher sweetening intensification effect is present in sucrose than in glucose and fructose among these three entities. Example 2
Estimation of sweetness detection threshold of steviol glycosides
Preliminarily, a solution of 1,000 ppm of steviol glycoside was prepared by dissolving 20 mg of steviol glycoside in 20 ml of purified water. An aliquot (10 mL) of this solution was diluted to 20 mL with water to obtain a 500 ppm solution. Additional 1: l serial dilutions were used to obtain solutions of 250, 125, 62.5, 31.2 and 15.6 ppm. These solutions were then tested in ascending order of concentration by an experienced subject for using the swallowing and spitting protocol revealed here. The sweetness detection threshold estimated by the subject was determined to be at the lowest concentration at which sweetness was definitely observed.
Subsequently, a 200 ppm rubusoside solution was prepared by dissolving 20 mg of rubusoside in 200 ml of purified water. An aliquot (50 ml) of this solution was then diluted to 100 ml with water to obtain a 100 ppm solution. Additional 1: 1 serial dilution steps were used to prepare 50 and 25 ppm solutions. These solutions were then tested in order of ascending concentration by 5 experienced subjects using the swallowing and spitting protocol.
All subjects woke up in the absence of taste in the 50 ppm rubusoside solutions.
Sweetness intensification test of 6% sucrose and rubusoside
Reference samples were prepared in 6, 7, 8, 9 and 10% sucrose (weight / v). The test sample was prepared by adding 50 mg of rubusoside to 1L of 6% sucrose. The test sample was mixed with five sucrose control samples of various concentrations in the 6-10% sucrose range. Each of the six samples was then individually rated for sweetness intensity on a 6-10 scale against 6-10% sucrose references.
The classification of sweetness intensity varied from 6 to 10, for each subject. The 6% sucrose reference sample had an average sweetness intensity rating of 6.1 while the rubososide and 6% sucrose test sample had an average sweetness intensity rating of 7.9, indicating that the rubusoside increased the perception of sweetness intensity. Example 3 Purification of raw rubusoside
Approximately 30 grams of raw rubusoside (63.7%) obtained from Waterstone Tech were dissolved in approximately 100 ml of 60:40 MeOH and water. A column was packed with 300 grams of inverted phase material obtained from Phenomenex (Spra C18; 50 um, 65 A) which was suspended in 1000 ml 60:40 MeOH and water. The suspended 30 grams of rubusoside were dissolved in 100 ml of 60:40 MeOH and water on the column after removing the 1000 ml 60:40 MeOH and water from the conditioned column. The column was eluted with 2000 ml of 70:30 MeOH and water, and forty fractions were collected (approximately 50 ml of each). Fractions 6-19 showed the presence of rubusoside. Fractions 6-19 were combined and concentrated on a rotavaporator under vacuum that provided 6.6 grams of dry powder. Of that, 3 grams of the material were taken in a round-bottom flask and added with 15 ml of MeOH. The mixture was refluxed under stirring for 1 hour and cooled to room temperature over a period of 30 minutes, the mixture was stirred for another 30 minutes and the filtered solids, washed with 5 ml of organic solvent, dried under vacuum at approximately 50 ° C for 48 hours, and submitted for HPLC analysis. HPLC analysis reported purification of rubusoside in a purity of 94.6%. Example 4
Estimation of sweetness detection threshold of steviol glycosides in carbonated lemon drink at 4 ° C
Preliminarily, multi-levels of steviol glycoside solution in lemon juice at 4 ° C were prepared by mixing the formulations calculated to obtain 450, 350, 250 and 150 ppm of steviol glycoside solutions. Those solutions were then tried by six experienced subjects using the swallowing and spitting protocol revealed here. The sweetness recognition threshold for rubusoside was determined to be mediated at 150 ppm.
To test the sweetness of rubusoside in a lemon-lime drink, it was decided to use a sweetness recognition threshold of 10 percent less or 135 ppm (150 - 10% = 135). 5 Rubusosideo and sweetness intensification test in carbonated lemon juice at 4 ° C
Three test products were prepared: a control drink comprising 10.52% high fructose starch syrup (HFSS), a lemon prototype 10 comprising 8% HFSS and 135 ppm rubusoside, and a drink standard lime comprising 8% HFSS. The test products are listed in table 3. Table 3. Test product compositions:
As part of the study design, a total sensory profile 15 was determined using a Complete Block Design (CBD). All products were randomized and balanced. Each evaluator evaluated all products sequentially, each product was evaluated three times by each evaluator, eight-minute time intervals between samples to prove. A cracker without salt, 0.75% saline and mineral water type 5 was used as a mouth rinse and refreshment before each sample. Each evaluator received 75 ml of chilled drink (4 ° C +/- 1 ° C). the results of the total sensory profile are summarized in table 4. Table 5 provides the categories and descriptions of the various attributes identified 10 in table 4. Table 4. Results of detailed descriptive analysis

★ Samples that appear with different letter grouping have statistically significant differences in 95% of CL. Table 5. Lexicon of analysis terms


As shown in Figure 1, the lemon prototype comprising 8% HESS and 135 ppm rubusoside was significantly sweeter than the standard lemon lime drink comprising 8% HESS made without rubusoside. The interpolation of the data indicates that the addition of rubusoside provided a sweetness equivalence of 9.2% HESS which is 1.15 times as sweet as the prototype without rubusoside. Example 5
Sweet modulation effect of REBA with five steviol glycosides selected in its under-sweetness detection thresholds in phosphoric acid at room temperature First, five steviol glycosides in its sweetness detection thresholds were identified based on their modulation effects REB A. positive individual candy bars it was decided to combine these five steviol glycosides at their significantly lower levels or sub-thresholds to determine their sweet modulation effect of REB A in phosphoric acid solution, pH 2.5. Table 5 lists the five steviol glycosides at their sweetness detection thresholds and their total SDT concentration. Table 5. Estimation of sweetness / undesirable taste threshold results of 5 selected steviol 5 glycosides in water at room temperature (RT) and their total concentration
The REB A with and without five positive steviol glycosides at their sub-thresholds (in a low total of 62 ppm 10 as shown in table 6) were then prepared). Table 6. Approximate concentrations of 500 ppm REB A positive sweet modulated by-products in two months of storage in phosphoric acid in RT.

The REB A control sample at 500 ppm was prepared by adding 0.10 g of non-moisture compensated to a 200 mL phosphoric acid solution. The phosphoric acid solution was prepared by adding about 0.4 mL of phosphoric acid in 1 L of carbon treated water (CT) until its pH reached 2.5. A 100 mL portion of 500 ppm REBA was taken and 17 ppm of
REBB, 10 ppm DAQ 1, 33 ppm DAQ 2, 1 ppm DAQ 4 and 1 ppm IMP-2 were added to it. The mixture was stirred moderately at room temperature (RT). The RT sample was then evaluated against your control of the similar matrix 5 system by a qualified panelist and experimented on any potential sweet modulation differences.
The improvement in the sweet taste quality of REB A in phosphoric acid in RT was clearly observed with the low total of 62 ppm of threshold steviol glycosides of under-sweetness detection as they contain a taste quality more similar to sugar than than the control REB A.

权利要求:
Claims (15)
[0001]
1. Sweetener composition characterized by the fact that it comprises at least one sweetener and at least one sweetening enhancer chosen from β-D-glycopyranosyl acid ester 13 - [(2-0- (3-0-α-D- glucopyranosyl) - β-D-glucopyranosi1-3-0-β-D-glucopyranosyl-β-D-glucopyranosyl) oxy] kaur-16-en-18-opium; β-D-glycopyranosyl acid ester 13 - [(2-0-β-D-glucopyranosyl-3-0-β-D-glucopyranosyl] -β-D-glucopyranosyl) oxy] -17-hydroxy-kaur-15- en-18-opic; and β-D-glycopyranosyl acid ester 13 - [(2-O-β-D-glycopyranosyl-3-0-β-D-glycopyranosyl-β-D-glycopyranosyl) oxy] kaur-15-en-18-oic , wherein at least one sweetener is present in the composition in an amount at or below the sweetness detection threshold of at least one sweetener, and at least one sweetener and at least one sweetener are different.
[0002]
2. Composition according to claim 1, characterized by the fact that at least one sweetener is chosen from natural sweeteners or synthetic sweeteners.
[0003]
3. Composition according to claim 1, characterized by the fact that at least one sweetener is chosen from sucrose, fructose, glucose, erythritol, high fructose corn syrup, and mixtures thereof.
[0004]
4. Composition, according to claim 1, characterized by the fact that it still comprises at least one bulking agent, the composition being a table sweetener.
[0005]
5. Composition according to claim 4, characterized by the fact that it still comprises at least one sweet taste-enhancing composition or an anti-caking agent.
[0006]
6. Method for enhancing the sweetness of a composition characterized by the fact that it comprises combining at least one sweetener and at least one sweetening intensifier chosen from β-D-glycopyranosyl 13- [(2-0- (3- 0-α-D-glucopyranosyl) -β-D-glucopyranosyl-3-O-β-D-glucopyranosyl-β-D-glucopyranosyl) oxy] kaur-16-en-18-opium; β-D-glycopyranosyl acid ester 13 - [(2-0-β-D-glucopyranosi1-3-0-β-D-glucopyranosyl] -β-D-glucopyranosyl) oxy] -17-hydroxy-kaur-15- en-18-opic; and β-D-glycopyranosyl 13- [(2-0-β-D-glycopyranosyl-3-O-β-D-glycopyranosyl-β-D-glycopyranosyl) oxy acid] oxy] kaur-15-en-18-oic , wherein at least one sweetener is present in the composition in an amount at or below the sweetness detection threshold level of at least one sweetener, and at least one sweetener and at least one sweetener are different.
[0007]
7. Sweet composition characterized by the fact that it comprises: a sweet composition; a carbohydrate sweetener or a synthetic sweetener; and at least one natural sweetening enhancer chosen from β-D-glucopyranosil acid ester 13- [(2-0- (3-0-α-D-glucopyranosyl) -β-D-glucopyranosyl-3-0- β-D-glucopyranosyl-β-D-glucopyranosyl) oxy] kaur-16-en-18-opium; β-D-glucopyranosyl acid ester 13 - [(2-0-β-D-glucopyranosi1-3-0-β-D-glucopyranosyl] -β-D-glucopyranosyl) oxy] -17-hydroxy-kaur-15- en-18-opic; and β-D-glucopyranosyl 13- [(2-0-β-D-glucopyranosyl-3-O-β-D-glucopyranosyl-β-D-glucopyranosyl) oxy acid] oxy] kaur-15-en-18-oic , where at least one sweetener is present in the sweetened composition in an amount at or below the sweetness detection threshold level of the sweetener, and at least one sweetener and at least one sweetener are different.
[0008]
8. Composition according to claim 7, characterized by the fact that the carbohydrate sweetener is sucrose or high fructose corn syrup.
[0009]
9. Method for increasing the sweetness of a carbohydrate sweetener or a high potency synthetic sweetener in a sweetening composition characterized by the fact that it comprises: addition to the sweetening composition of at least one natural sweetening enhancer chosen from β acid ester -D-glucopyranosyl 13 - [(2-0- (3-0-α-D-glucopyranosyl) -β-D-glucopyranosi1-3-0-β-D-glucopyranosyl- β-D-glucopyranosyl) oxy] 16-en-18-opium; β-D-glucopyranosyl acid ester 13 - [(2-0-β-D-glucopyranosyl-3-0-β-D-glucopyranosyl] -β-D-glucopyranosyl) oxy] -17-hydroxy-kaur-15- en-18-opic; and β-D-glucopyranosyl acid ester 13 - [(2-O-β-D-glucopyranosyl-3-0-β-D-glucopyranosyl-β-D-glucopyranosyl) oxy] kaur-15-en-18-oic , the sweetness intensifier being present in the sweetening composition in an amount at or below the sweetness detection threshold level of the sweetness intensifier, and the sweetener and sweetness intensifier are different.
[0010]
10. Method according to claim 9, characterized by the fact that the carbohydrate sweetener is chosen from sucrose and high fructose corn syrup.
[0011]
11. Method according to claim 9, characterized by the fact that the sweetening composition is chosen from a food and a drink.
[0012]
12. Method according to claim 11, characterized by the fact that the drink is a carbonated drink or a flavored water.
[0013]
13. Method according to claim 12, characterized by the fact that the carbonated drink is a cola or lemon lime drink.
[0014]
14. Method according to claim 12, characterized in that the flavored water is supplemented with a functional ingredient.
[0015]
15. Method according to claim 14, characterized by the fact that the functional ingredient is chosen from a vitamin, a mineral, an antioxidant, an herbal product, and a pharmaceutical product.

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法律状态:
2015-12-08| B08F| Application fees: application dismissed [chapter 8.6 patent gazette]|Free format text: REFERENTE A 4A ANUIDADE. |

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2016-03-22| B08G| Application fees: restoration [chapter 8.7 patent gazette]|

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2018-03-27| B15K| Others concerning applications: alteration of classification|Ipc: A23L 2/60 (2006.01), A23L 27/30 (2016.01), A23L 27 |

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2018-04-10| B06F| Objections, documents and/or translations needed after an examination request according [chapter 6.6 patent gazette]|

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2018-12-04| B06T| Formal requirements before examination [chapter 6.20 patent gazette]|

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2020-06-30| B09A| Decision: intention to grant [chapter 9.1 patent gazette]|

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2020-11-10| B16A| Patent or certificate of addition of invention granted|Free format text: PRAZO DE VALIDADE: 20 (VINTE) ANOS CONTADOS A PARTIR DE 28/12/2010, OBSERVADAS AS CONDICOES LEGAIS. |

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