• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
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  • 法律状态
  • 优先权
    • 专利摘要:
    Sweetener composition comprising a glycoside mixture The present invention relates to sweetener compositions comprising certain glycoside mixtures which are described in this work. glycoside mixtures comprise rebaudioside a, rebaudioside b and / or rebaudioside d in various proportions. The sweetener composition may also include one or more thickening agents or other ingredients. sweetener compositions may be used in food and beverages.
    公开号:BR112013014614B1
    申请号:R112013014614-1
    申请日:2011-12-13
    公开日:2019-07-16
    发明作者:Ting Liu Carlson；Brian D. Guthrie；Timothy Lindgren；Michael Mortenson
    申请人:Cargill, Incorporated；
    IPC主号:
    专利说明:

    [001] The present invention relates to sweetener compositions comprising mixtures of glycoside. The sweetener compositions of the present invention can comprise still other ingredients. In some specific embodiments, the sweetener compositions may further comprise one or more thickening agents. The present invention also relates to the incorporation of sweetener compositions in food and / or drinks.
    BACKGROUND OF THE INVENTION [002] Stevia rebaudiana (Stevia) has been the subject of considerable research and development efforts aimed at the purification of certain naturally occurring sweet glycosides in Stevia that have potential as non-caloric sweeteners. Sweet glycosides that can be extracted from Stevia include the six rebaudiosides (i.e., rebaudioside A to F), stevioside and dulcoside A. In particular, significant commercial interest has been focused on obtaining and purifying Stevia's rebaudioside A.
    SUMMARY OF THE INVENTION [003] The present invention relates to sweetener compositions having specific mixtures of glycosides. The sweetener compositions of the present invention can also include other ingredients, such as thickening, flavoring agents, other high intensity sweeteners, or the like. The present invention also relates to the use of sweetener compositions in food and drinks.
    [004] Applicants have surprisingly found that certain mixtures of rebaudioside A, rebaudioside B and rebaudioside D,
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    2/28 in binary and ternary forms, result in mixtures that have an effective sweetening capacity greater than the pure component of steviol glycosides, from which the mixtures are made. That is, the same level of sweetness can be achieved with a lower concentration of the glycoside mixture than the amount that would be required with the pure component of rebaudioside A, rebaudioside B or rebaudioside D. The reduction in the concentration of glycoside necessary to achieve a certain level of sweetness can result in large savings, allowing the use of smaller amounts of the glycoside in sweetener compositions while still obtaining the same level of sweetness. In addition, lower levels of glycoside may allow easy incorporation into certain foods and drinks. In some embodiments, the benefit of reduced bitterness (while achieving the same sweetness) is also obtained.
    [005] In certain preferred embodiments, the mixtures are mixtures of high purity glycoside. In other preferred embodiments, glycoside mixtures provide relatively high sucrose equivalent value (SEV) in the sweetener compositions. In these embodiments, when a higher level of sweetness is required in sweetener compositions for certain beverage or food applications, the substantial benefit that glycoside mixtures provide could be better achieved.
    [006] One aspect of the present invention features a sweetener composition that comprises a glycoside mixture. The glycoside mixture comprises 15% to 85% rebaudioside B and 15% to 85% rebaudioside D (of the total rebaudioside B and rebaudioside D in the glycoside mixture), and the glycoside mixture provides a SEV greater than 3, 6 in the sweetener composition, and rebaudioside B and rebaudioside D comprise at least 40% of the glycoside mixture.
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    3/28 [007] Another aspect of the present invention features a sweetener composition that comprises a glycoside mixture. The glycoside mixture comprises 30% to 60% rebaudioside A and 40% to 70% rebaudioside D (of the total rebaudioside A and rebaudioside D in the glycoside mixture), and rebaudioside A and rebaudioside D comprise at least 60% of the glycoside mixture.
    [008] Yet another aspect of the present invention features a sweetener composition that comprises a glycoside mixture. The glycoside mixture comprises 11% to 95% rebaudioside A and 5% to 89% rebaudioside D (out of the total rebaudioside A and rebaudioside D in the glycoside mixture), and the glycoside mixture provides a SEV greater than 3 , 4 in the sweetener composition, and rebaudioside A and rebaudioside D comprise at least 60% of the glycoside mixture.
    [009] Yet another aspect of the present invention features a sweetener composition that comprises a glycoside mixture. The glycoside mixture comprises 40% to 85% rebaudioside A and 15% to 60% rebaudioside B (out of the total rebaudioside A and rebaudioside B in the glycoside mixture), and the glycoside mixture provides a SEV greater than 3 , 6 in the sweetener composition, and rebaudioside A and rebaudioside B comprise at least 60% of the glycoside mixture.
    [0010] Yet another aspect of the present invention features a sweetener composition that comprises a glycoside mixture. The glycoside mixture comprises 10% to 55% rebaudioside A, 30% to 75% rebaudioside B, and 10% to 30% rebaudioside D (of the total rebaudioside A, rebaudioside B and rebaudioside D in the glycoside mixture) and the glycoside mixture provides SEV greater than 3.9 in the sweetener composition, and rebaudioside A, rebau
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    4/28 dioside B and rebaudioside D comprise at least 70% of the glycoside mixture.
    [0011] Other objects, characteristics and advantages of the invention will be evident from the following detailed description and claims.
    BRIEF DESCRIPTION OF THE DRAWINGS [0012] Figure 1 is a table showing the sweet and bitter response of mixtures of rebaudioside B and rebaudioside D (mixtures of glycoside REB-BD).
    [0013] Figure 2 is a table showing the sweet and bitter response of mixtures of rebaudioside A and rebaudioside D (mixtures of glycoside REB-AD).
    [0014] Figure 3 is a table showing the sweet and bitter response of mixtures of rebaudioside A and rebaudioside B (mixtures of REB-AB glycoside).
    [0015] Figure 4 is a table showing the sweet and bitter response of mixtures of rebaudioside A, rebaudioside B and rebaudioside D (mixtures of REB-ABD glycoside).
    DETAILED DESCRIPTION OF THE INVENTION
    Introduction [0016] The term glycoside mixture, as used here means a mixture of the various glycosides obtained from the Stevia plant. These glycosides include, but are not limited to, rebaudiosides A - F, stevioside, dulcoside, steviobioside and rubusoside. In particular, the glycoside mixtures of the present invention include mixtures that predominantly consist of rebaudioside A, rebaudioside B and / or rebaudioside D.
    [0017] The term glycoside mixture REB-AD, as used here, refers to a glycoside mixture in which the main components of the glycoside mixture are rebaudioside A and rebaudiosi
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    5/28 deo D. In a mixture of REB-AD glycosides, the combination of rebaudioside a and rebaudioside D will make up at least 60% of the total glycosides in the glycoside mixture.
    [0018] The term REB-AB glycoside mixture, as used here, refers to a glycoside mixture in which the main components of the glycoside mixture are rebaudioside A and rebaudioside B. In a mixture of REB-AB glycoside , the combination of rebaudioside a and rebaudioside B will make up at least 60% of the total glycosides in the glycoside mixture.
    [0019] The term glycoside mixture REB-BD, as used here, refers to a mixture of glycoside in which rebaudioside B and rebaudioside D form a significant portion of the glycoside mixture. In a mixture of REB-BD glycosides, the combination of rebaudioside B and rebaudioside D will make up at least 30% of the total glycosides in the glycoside mixture.
    [0020] The term REB-ABD glycoside mixture, as used here, refers to a glycoside mixture in which the main components of the glycoside mixture are rebaudioside A, rebaudioside B and rebaudioside D. In the REB glycoside mixture -ABD, the combination of rebaudioside A, rebaudioside B and rebaudioside D will make up at least 70% of the total glycosides in the glycoside mixture.
    [0021] Rebaudioside A is a compound having the following chemical structure:
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    6/28
    B is a ch 2 [0022] The rebaudioside chemical structure:
    compound having the following
    ch 2 [0023] The rebaudioside D is a chemical structure:
    compound having the following
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    7/28
    Sweetener compositions with glycoside mixtures
    REB-BD glycoside mixtures [0024] Applicants have surprisingly found that at certain levels of SEV, some mixtures of rebaudioside B and rebaudioside D have surprisingly greater sweetening capacity than any pure rebaudioside B or pure rebaudioside D. Therefore, the use of these mixtures instead of pure rebaudioside B or rebaudioside D can result in significant cost savings.
    [0025] In some embodiments, the sweetener compositions include a REB-BD glycoside mixture in which the REB-BD glycoside mixture comprises 15% to 85% rebaudioside B and
    15% to 85% rebaudioside D (out of the total rebaudioside B and rebaudioside D in the glycoside mixture), and where the REB-BD glycoside mixture provides a SEV greater than 3.6 in the sweetener composition. In other embodiments, the sweetener compositions include a REB-BD glycoside mixture in which the REB-BD glycoside mixture comprises from 19% to 80% rebaudioside B and 20% at
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    8/28
    81% rebaudioside D (out of the total rebaudioside B and rebaudioside D in the glycoside mixture), and where the REB-BD glycoside mixture provides SEV greater than 3.6 in the sweetener composition. An increased benefit can be seen in modalities where REB-BD glycoside mixtures provide higher levels of SEV for sweetener compositions. In some of these modalities, the REB-BD glycoside mixture provides a SEV of greater than 4.5, 5.5, 6.9, 7.2, 7.4, or 7.7 for the sweetener composition. In other embodiments, the REB-BD glycoside mixture provides a SEV ranging from 7.0 to 9.0 for the sweetener composition. In still other embodiments, the REB-BD glycoside mixture provides a SEV that varies between 7.0 and 8.5 for the sweetener composition. In still other embodiments, the REB-BD glycoside mixture provides a SEV ranging from 7.0 to 8.0 for the sweetener composition. In still other embodiments, the REB-BD glycoside mixture provides a SEV ranging from 7.5 to 8.0 for the sweetener composition.
    [0026] In other embodiments, the sweetener compositions include a REB-BD glycoside mixture in which the REB-BD glycoside mixture comprises 60% to 85% rebaudioside B and 15% to 40% rebaudioside D (from total rebaudioside B and rebaudioside D in the glycoside mixture), and where the REB-BD glycoside mixture provides a SEV greater than 3.6 in the sweetener composition. In yet other embodiments, the sweetener compositions include a mixture of REB-BD glycosides in which the mixture of REB-BD glycosides comprises 63% to 80% rebaudioside B and 20% to 37% rebaudioside D (of the total of rebaudioside B and rebaudioside D in the glycoside mixture), and where the REB-BD glycoside mixture provides a SEV greater than 3.6 in the sweetener composition. In some of these modalities, the REBBD glycoside mixture provides a SEV greater than 4.5, 5.0, 6.5, 6.9, 7.2, 7.4, or 7.7
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    9/28 in the sweetener composition. In other embodiments, the REB-BD glycoside mixture provides a SEV ranging from 4.0 to 9.0 for the sweetener composition. In still other embodiments, the REB-BD glycoside mixture provides a SEV ranging from 6.0 to 8.5 for the sweetener composition. In still other embodiments, the REB-BD glycoside mixture provides a SEV ranging from 7.0 to 8.0 for the sweetener composition. In still other embodiments, the REB-BD glycoside mixture provides a SEV ranging from 7.5 to 8.0 for the sweetener composition.
    [0027] The combination of rebaudioside B and rebaudioside D in REB-BD glycoside mixtures will make up the relatively substantial percentage of the total of all glycosides in the mixtures. The rest of the portion of these REB-BD glycoside mixtures can be made up of various concentrations of the remaining glycosides that can be obtained from the Stevia plant (rebaudiosides A, C, E and F, stevioside, dulcoside, etc.) [0028] In some embodiments , the combination of rebaudioside B and rebaudioside D makes up at least 30% of the REB-BD glycoside mixture. In other embodiments, the combination of rebaudioside B and rebaudioside D makes up at least 40% of the REB-BD glycoside mixture. In yet other modalities, the combination of rebaudioside B and rebaudioside D makes up at least 50% of the REB-BD glycoside mixture. In still other modalities, the combination of rebaudioside B and rebaudioside D makes up at least 60% of the REB-BD glycoside mixture. In yet other modalities, the combination of rebaudioside B and rebaudioside D makes up at least 70% of the REB-BD glycoside mixture. In still other modalities, the combination of rebaudioside B and rebaudioside D makes up at least 80% of the REB-BD glycoside mixture. In yet other modalities, the combination of rebaudioside B and rebaudioside D with Petition 870190028870, dated 26/03/2019, p. 13/41
    10/28 puts at least 90% of the REB-BD glycoside mixture.
    [0029] In some specific embodiments, it may be desirable that rebaudioside B and rebaudioside D further compose the total of the REB-BD glycoside mixture. In some of these modalities, the combination of rebaudioside B and rebaudioside D makes up at least 93% of the REB-BD glycoside mixture. In other modalities, the combination of rebaudioside B and rebaudioside D makes up at least 95% of the REB-BD glycoside mixture. In yet other modalities, the combination of rebaudioside B and rebaudioside D makes up at least 97% of the REB-BD glycoside mixture. In still other modalities, the combination of rebaudioside B and rebaudioside D makes up at least 98% of the REB-BD glycoside mixture.
    [0030] All the sweetener compositions with mixtures of REB-BD glycoside in the ratios and in the SEV of rebaudioside B and rebaudioside D disclosed here are also contemplated in the purity levels described here.
    [0031] Without being limited by theory, applicants believe that, at certain SEV levels and ratios, a higher level of purity in the REB-BD blend could allow a better sweetness synergy between rebaudioside B and rebaudioside D without substantial impediment other glycosides. In some particularly preferred embodiments, the sweetener compositions include a REB-BD glycoside mixture in which the REB-BD glycoside mixture comprises from 60% to 85% rebaudioside B and from 15% to 40% rebaudioside D (of the total rebaudioside B and rebaudioside D in the glycoside mixture), where the REB-BD glycoside mixture provides a SEV greater than 3.6 in the sweetener composition, and in which the combination of rebaudioside B and rebaudioside D makes up at least 70% of the REB-BD glycoside mixture. In other particularly preferred embodiments, the sweetener compositions included Petition 870190028870, of 26/03/2019, p. 14/41
    11/28 in a REB-BD glycoside mixture in which the REB-BD glycoside mixture comprises 63% to 80% rebaudioside B and 20% to 37% rebaudioside D (out of the total rebaudioside B and rebaudioside D in glycoside mixture), where the REB-BD glycoside mixture provides a SEV greater than 7.2 in the sweetener composition, and where the combination of rebaudioside B and rebaudioside D makes up at least 85% of the REB glycoside mixture -BD. In another of these particularly preferred embodiments, the REBBD glycoside mixture provides a SEV greater than 7.7 in the sweetener composition. Glycoside mixtures REB-AD [0032] Applicants have found that certain mixtures of rebaudioside A and rebaudioside D have surprisingly greater sweetening capacity than pure rebaudioside A or pure rebaudioside D. In some embodiments, the sweetener compositions include a REB-AD glycoside mixture, where the REB-AC glycoside mixture comprises between 30% to 60% rebaudioside A and 40% to 70% rebaudioside D (of the total of rebaudioside A and rebaudioside D in the glycoside mixture). In other embodiments, the sweetener compositions include a REB-AD glycoside mixture, in which the REB-AD glycoside mixture comprises 33% to 55% rebaudioside A and 45% to 67% rebaudioside D (out of the total of rebaudioside A and rebaudioside D in the glycoside mixture).
    [0033] In these modalities, an even greater benefit is perceived when the mixture of glycoside REB-AD provides specific levels of SEV in the sweetener composition. Thus, in some of these modalities, the REB-AD glycoside mixture provides a SEV greater than 3.4, 5.0, 7.1, 7.4, or 7.8 in the sweetener composition. In other embodiments, the REB-AD glycoside mixture provides a SEV that varies between 3.5 and 9.0 for the sweetener composition. In yet other embodiments, the REB-AD glycoside mixture provides a SEV that
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    12/28 ranges from 6.0 to 8.5 for the sweetener composition. In still other embodiments, the REB-AD glycoside mixture provides a SEV that varies between 7.0 and 8.5 for the sweetener composition. In still other embodiments, the REB-AD glycoside mixture provides a SEV that ranges from 7.5 to 8.1 for the sweetener composition.
    [0034] In these reasons of rebaudioside A and rebaudioside D, and when the REB-AD glycoside mixture provides these levels of SEV in the sweetener composition, the REB-AD mixture provides considerable benefits compared to pure rebaudioside A or pure D rebaudioside . Substantially less of the mixture is needed to obtain the same degree of sweetness. In these modalities, up to 25% less of the glycoside (or less than 100 ppm) of the mixture was necessary to obtain the same sweetness as pure rebaudioside A or pure D rebaudioside. Even more surprising was that not only was the sweetening capacity improved, but the mixture was less bitter at the same sweetness level as the pure component.
    [0035] Thus, in some of the most preferred embodiments, the sweetener compositions include a REBAD glycoside mixture, wherein the REB-AD glycoside mixture comprises 30% to 60% rebaudioside A and 40% to 70% rebaudioside D (of the total rebaudioside A and rebaudioside D in the glycoside mixture), and where the REB-AD glycoside mixture provides a SEV greater than 7.0 in the sweetener composition. In other of the most preferred embodiments, the sweetener compositions include a REB-AD glycoside mixture, wherein the REB-AD glycoside mixture comprises 30% to 60% rebaudioside A and 40% to 70% rebaudioside D ( of total rebaudioside A and rebaudioside D in the glycoside mixture), and where the REB-AD glycoside mixture provides a SEV greater than 7.8 in the sweetener composition.
    [0036] In other modalities, sweetener compositions include
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    13/28 in a REB-AD glycoside mixture, where the REB-AD glycoside mixture comprises 11% to 95% rebaudioside A and 5% to 89% rebaudioside D (of the total rebaudioside A and rebaudioside D in the glycoside mixture), and where the REB-AD glycoside mixture provides a SEV greater than 3.4 in the sweetener composition. In other embodiments, the REB-AD glycoside mixture provides a SEV greater than 4.0, 5.0, 6.0, or 7.0 in the sweetener composition. In still other embodiments, the REB-AD glycoside mixture provides a SEV that varies between 3.5 and 9.0 for the sweetener composition. In still other embodiments, the REB-AD glycoside mixture provides a SEV ranging from 5.0 to 8.5 for the sweetener composition. In still other embodiments, the REB-AD glycoside mixture provides a SEV ranging from 6.0 to 8.5 for the sweetener composition.
    [0037] The combination of rebaudioside A and rebaudioside D in the REB-AD glycoside mixture will make up a considerable percentage of the total of all glycosides in the mixtures. The remaining portion of these REB-AD glycoside mixtures can be made from various concentrations of the remaining glycosides that can be obtained from the Stevia plant (rebaudiosides B, C, E and F, stevioside, dulcoside, rubusoside, etc.).
    [0038] In some embodiments, the combination of rebaudioside A and rebaudioside D makes up at least 60% of the REB-AD glycoside mixture. In other embodiments, the combination of rebaudioside A and rebaudioside D makes up at least 70% of the REB-AD glycoside mixture. In yet other modalities, the combination of rebaudioside A and rebaudioside D makes up at least 80% of the REB-AD glycoside mixture. In yet other embodiments, the combination of rebaudioside A and rebaudioside D makes up at least 90% of the REB-AD glycoside mixture.
    [0039] In some specific modalities, it may be desirable
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    14/28 that rebaudioside A and rebaudioside D make up even more of the total of the REB-AD glycoside mixture. In some of these modalities, the combination of rebaudioside A and rebaudioside D makes up at least 93% of the REB-AD glycoside mixture. In other embodiments, the combination of rebaudioside A and rebaudioside D makes up at least 95% of the REB-AD glycoside mixture. In yet other embodiments, the combination of rebaudioside A and rebaudioside D makes up at least 97% of the REB-AD glycoside mixture. In still other embodiments, the combination of rebaudioside A and rebaudioside D makes up at least 98% of the REB-AD glycoside mixture.
    [0040] All sweetener compositions with mixtures of glycoside REB-AD in the ratios and SEV of rebaudioside A and rebaudioside D disclosed here are also contemplated in the purity levels described here.
    [0041] Without being limited by theory, applicants believe that, at certain levels and ratios of SEV, a higher level of purity in the REB-AD mixture may allow a better synergy of sweetness between rebaudioside A and rebaudioside D without hindrance substantial increase in other glycosides. In addition, greater purity for certain reasons may allow the reduction of bitterness, in addition to greater sweetening capacity.
    [0042] In some specific embodiments, the sweetener compositions include a REB-AD glycoside mixture, wherein the REB-AD glycoside mixture comprises 30% to 60% rebaudioside A and 40% to 70% rebaudioside D (of the total rebaudioside A and rebaudioside D in the glycoside mixture), where the REB-AD glycoside mixture provides a SEV greater than 3.4 in the sweetener composition, and where the combination of rebaudioside A and rebaudioside D makes up, at least 80% of the REB-AD glycoside mixture. In other specific modalities, the sweetener compositions in
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    15/28 include a REB-AD glycoside mixture, in which the REB-AD glycoside mixture comprises 30% to 60% rebaudioside A and 40% to 70% rebaudioside D (of the total rebaudioside A and rebaudioside D in the glycoside mixture), where the REB-AD glycoside mixture provides a SEV greater than 7.0 in the sweetener composition, and where the combination of rebaudioside A and rebaudioside D makes up at least 85% of the glycoside mixture REB-AD. In still other specific embodiments, the sweetener compositions include a REB-AD glycoside mixture, wherein the REB-AD glycoside mixture comprises from 33% to 55% rebaudioside A and 45% to 67% rebaudioside D (from total rebaudioside A and rebaudioside D in the glycoside mixture), where the REB-AD glycoside mixture provides a SEV greater than 7.8 in the sweetener composition, and in which the combination of rebaudioside A and rebaudioside D comprises at least , 90% of the REB-AD glycoside mixture.
    REB-AB glycoside mixtures [0043] Applicants have surprisingly found that at certain levels of SEV, some mixtures of rebaudioside A and rebaudioside B have surprisingly greater sweetening capacity than any pure rebaudioside A or pure rebaudioside B.
    [0044] In some embodiments, the sweetener compositions include a REB-OR glycoside mixture, wherein the REB-AB glycoside mixture comprises 40% to 85% rebaudioside A and 15% to 60% rebaudioside B ( of the total rebaudioside A and rebaudioside B in the glycoside mixture), and where the REB-AB glycoside mixture provides a SEV greater than 3.6 in the sweetener composition. In other embodiments, the sweetener compositions include a REB-OR glycoside mixture, wherein the REB-AB glycoside mixture comprises 42% to 82% rebaudioside A and 18% to 58% rebaudioside B (out of the total of rebaudioside A and rebaudioside
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    B in the glycoside mixture), and where the REB-AB glycoside mixture provides a SEV greater than 3.6 in the sweetener composition.
    [0045] In other embodiments, the REB-AB glycoside mixture provides a SEV greater than 4.0, 5.0, 6.5 or 7.2 in the sweetener composition. In still other embodiments, the REBAB glycoside mixture provides a SEV that ranges from 3.7 to 9.0 for the sweetener composition. In still other embodiments, the REBAB glycoside mixture provides a SEV ranging from 6.0 to 8.5 for the sweetener composition. In still other embodiments, the REBAB glycoside mixture provides a SEV that ranges from 7.3 to 8.0 for the sweetener composition.
    [0046] The combination of rebaudioside A and rebaudioside B in the REB-AB glycoside mixtures will make up a considerable percentage of the total of all glycosides in the mixtures. The remaining portion of these REB-AB glycoside mixtures can be composed of various concentrations of the remaining glycosides that can be obtained from the Stevia plant (rebaudiosides C, D, E and F, stevioside, dulcoside, rubusoside, etc.).
    [0047] In some modalities, the combination of rebaudioside A and rebaudioside B makes up at least 60% of the REB-AB glycoside mixture. In other modalities, the combination of rebaudioside A and rebaudioside B makes up at least 70% of the REB-AB glycoside mixture. In still other modalities, the combination of rebaudioside A and rebaudioside B makes up at least 80% of the REB-AB glycoside mixture. In yet other modalities, the combination of rebaudioside A and rebaudioside B makes up at least 90% of the REB-AB glycoside mixture.
    [0048] In some specific embodiments, it may be desirable for rebaudioside A and rebaudioside B to make up even more of the total REB-AB glycoside mixture. In some of these modalities
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    17/28 des, the combination of rebaudioside A and rebaudioside B makes up at least 93% of the REB-AB glycoside mixture. In other modalities, the combination of rebaudioside A and rebaudioside B makes up at least 95% of the REB-AB glycoside mixture. In yet other modalities, the combination of rebaudioside A and rebaudioside B makes up at least 97% of the REB-AB glycoside mixture. In still other modalities, the combination of rebaudioside A and rebaudioside B makes up at least 98% of the REB-AB glycoside mixture.
    [0049] All sweetener compositions with a mixture of REB-AB glycoside in the ratios of rebaudioside A and B rebaudioside and the SEV values described here are also included in the purity levels described here.
    [0050] Without being limited by theory, applicants believe that, at certain SEV levels and ratios, a higher level of purity in the REB-AB mixture could allow a better synergy of sweetness between rebaudioside A and rebaudioside B without hindrance substantial increase in other glycosides.
    [0051] In some particularly preferred embodiments, the sweetener compositions include a REBAB glycoside mixture, wherein the REB-AB glycoside mixture comprises 40% to 85% rebaudioside A and 15% to 60% rebaudioside B ( total rebaudioside A and rebaudioside and B in the glycoside mixture), where the REB-AB glycoside mixture provides a SEV of over 7.0 in the sweetener composition, and in which the combination of rebaudioside A and rebaudioside B makes up at least 80% of the REB-AB glycoside mixture. In other particularly preferred embodiments, the sweetener compositions include a REB-AB glycoside mixture, wherein the REB-AB glycoside mixture comprises 42% to 82% rebaudioside A and 18% to 58% rebaudioside B (from total rebaudioside B and rebaudioside D in the mixture of
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    18/28 glycoside), where the REB-AB glycoside mixture provides a SEV greater than 7.2 in the sweetener composition, and in which the combination of rebaudioside A and rebaudioside B makes up at least 90% of the glycoside mixture REB-AB.
    REB-ABD glycoside mixtures [0052] Some ternary mixtures of rebaudioside A, rebaudioside B and rebaudioside D, at certain levels of SEV, have surprisingly been found to have better sweetening capacity over pure rebaudioside A, rebaudioside B, or pure D rebaudioside.
    [0053] In some embodiments, the sweetener compositions include a REB-ABD glycoside mixture in which the REB-ABD glycoside mixture comprises 10% to 55% rebaudioside A, 30% to 75% rebaudioside B, and 10% to 30% rebaudioside D (of the total rebaudioside A, rebaudioside B and rebaudioside D in the glycoside mixture), and the REB-ABD glycoside mixture provides a SEV greater than 3.9 in the sweetener composition. In other embodiments, the sweetener compositions include a REB-ABD glycoside mixture in which the REB-ABD glycoside mixture comprises 15% to 52% rebaudioside A, 32% to 71% rebaudioside B, and 14% for 25% rebaudioside D (of the total rebaudioside A, rebaudioside B and rebaudioside D in the glycoside mixture), and where the REB-ABD glycoside mixture provides a SEV greater than 3.9 in the sweetener composition.
    [0054] In other embodiments, the REB-ABD glycoside mixture provides a SEV greater than 5.0, 6.0, 7.0 or 7.2 in the sweetener composition. In still other embodiments, the REBABD glycoside mixture provides a SEV ranging from 6.0 to 9.0 for the sweetener composition. In still other modalities, the REB-ABD glycoside mixture provides a SEV that varies between 7.0 and 8.5 for
    Petition 870190028870, of 03/26/2019, p. 22/41
    19/28 sweetener position. In yet other embodiments, the REB-ABD glycoside mixture provides a SEV that ranges from 7.6 to 8.0 for the sweetener composition.
    [0055] The combination of rebaudioside A, rebaudioside B and rebaudioside D in mixtures of REB-ABD glycosides will make up the considerable percentage of the total of all glycosides in the mixtures. The remaining portion of these REB-ABD glycoside mixtures can be composed of various concentrations of the remaining glycosides that can be obtained from the Stevia plant (rebaudiosides C, E and F, stevioside, dulcoside, etc.).
    [0056] In some embodiments, the combination of rebaudioside A, rebaudioside B and rebaudioside D makes up at least 70% of the REB-ABD glycoside mixture. In other modalities, the combination of rebaudioside A, rebaudioside B and rebaudioside D makes up at least 80% of the REB-ABD glycoside mixture. In still other modalities, the combination of rebaudioside A, rebaudioside B and rebaudioside D makes up at least 90% of the REB-ABD glycoside mixture.
    [0057] In some specific embodiments, it may be desirable that rebaudioside A, rebaudioside B and rebaudioside D further compose the total of the REB-ABD glycoside mixture. In some of these modalities, the combination of rebaudioside A, rebaudioside B and rebaudioside D makes up at least 93% of the REB-ABD glycoside mixture. In other modalities, the combination of rebaudioside A, rebaudioside B and rebaudioside D makes up at least 95% of the REB-ABD glycoside mixture. In yet other modalities, the combination of rebaudioside A, rebaudioside B and rebaudioside D makes up at least 97% of the REBABD glycoside mixture. In still other modalities, the combination of rebaudioside A, rebaudioside B and rebaudioside D makes up at least 98% of the
    Petition 870190028870, of 03/26/2019, p. 23/41
    20/28 REB-ABD glycoside mixture.
    [0058] In some particularly preferred embodiments, the sweetener compositions include a REBABD glycoside mixture in which the REB-ABD glycoside mixture comprises 10% to 55% rebaudioside A, 30% to 75% rebaudioside B and 10% to 30% rebaudioside D (of the total rebaudioside A, rebaudioside B and rebaudioside D in the glycoside mixture), and where the REB-ABD glycoside mixture provides SEV greater than 6.0 in the sweetener composition, and in which the combination of rebaudioside A, rebaudioside B and rebaudioside D makes up at least 85% of the REB-ABD glycoside mixture. In other particularly preferred embodiments, the sweetener compositions include a REB-ABD glycoside mixture in which the REB-ABD glycoside mixture comprises 15% to 52% rebaudioside A, 32% to 71% rebaudioside B and 14 % to 25% rebaudioside D (out of the total rebaudioside A, rebaudioside B and rebaudioside D in the glycoside mixture), and where the REB-ABD glycoside mixture provides a SEV greater than
    7.2 in the sweetener composition, and where the combination of rebaudioside A, rebaudioside B and rebaudioside D makes up at least 90% of the REB-AB glycoside mixture.
    Other ingredients of the sweetener compositions [0059] The sweetener compositions of the present invention including a specific glycoside mixture can also include other ingredients. In some embodiments, the sweetener composition may further comprise one or more thickening agent, a high intensity sweetener, a flavoring, an antioxidant, caffeine, another nutritive sweetener, salts, proteins, or a sweetener enhancer.
    [0060] A thickening agent can include any compositions known in the art used to add volume to high intensity sweeteners. A thickening agent can be chosen from
    Petition 870190028870, of 03/26/2019, p. 24/41
    21/28 a thickening sweetener, a low glycemic index carbohydrate, a fiber, a hydrocolloid, and their combinations. A thickener sweetener can be chosen from sweeteners, sucrose, dextrose, inverted sugar, maltose, dextrin, maltodextrin, fructose, levulose, high fructose corn syrup, corn syrup solids, galactose, trehalose, isomaltulose, fructose oligosaccharides, and their combinations. A low glycemic index carbohydrate can be chosen from fructo-oligosaccharide, galato-oligosaccharide, isomaltooligosaccharide, oligodextran, D-tagatose, sorbitol, mannitol, xylitol, lactitol, erythritol, maltitol, other polyols, hydrolysates of hydrolysed starch hydrates. D-psychosis, 1.5 anhydrous D-fructose, and combinations thereof.
    [0061] The fiber can be chosen from polydextrose, resistant maltodextrin, resistant starch, inulin, soluble corn fiber, beta-glucan, psyllium, cellulose, hemicellulose, and their combinations. A hydrocolloid can be chosen from pectin (apple, beet, lemon), gum arabic, guar gum, carboxymethylcellulose, nOSA (n-octenyl succinic anhydride), locust bean gum, cassia gum, xanthan gum, carrageenan, alginate, and their combinations.
    [0062] A high intensity sweetener can be chosen from sucralose, aspartame, saccharin, acesulfame-K, alitame, thaumatin, dihydrochalcones, neotame, cyclamates, mogroside, glycyrrhizin, filodulcin, monelin, mabinline, brazzein, circulin, pentadine, and pentadine and combinations. Flavorings can be chosen from cola flavor, citrus aroma, root beer aroma, and their combinations. A sweetening enhancer can be chosen from curculin, miraculin, cinnarine, chlorogenic acid, caffeic acid, strogins, arabinogalactane, maltol, dihydroxybenzoic acids, and their combinations.
    [0063] Other ingredients, such as food starch, flour, protein isolates, protein concentrates, dietary fats and oils (such as cocoa butter), food extracts (such as
    Petition 870190028870, of 03/26/2019, p. 25/41
    22/28 m malt extract) and juice concentrates can also be included in the sweetener compositions.
    [0064] In some particular embodiments, the sweetener composition comprising a glycoside mixture may also include a low glycemic index carbohydrate. In certain preferred embodiments, the low glycemic index carbohydrate is erythritol or another polyol. In especially preferred embodiments, the sweetener composition includes a certain mixture of glycoside and erythritol.
    [0065] In other particular embodiments, the sweetener composition comprising a glycoside mixture can also include a fiber. In certain preferred embodiments, the fiber is polydextrose, resistant maltodextrin or inulin.
    Food and beverage compositions [0066] The sweetener compositions of the present invention can also be incorporated into food and beverage compositions. Thus, the present invention also contemplates food compositions and beverage compositions that include the sweetener compositions of the present invention.
    Methods for making the sweetener compositions [0067] The present invention also contemplates methods for making the sweetener compositions. Typical conventional Stevia-based sweeteners include a glycoside mixture that consists mainly of rebaudioside A (for example, greater than 95% rebaudioside A, or greater than 97% rebaudioside A).
    [0068] The present invention contemplates the addition of rebaudioside B or and rebaudioside D for such conventional sweeteners. In some embodiments, rebaudioside B can be added to such sweeteners to achieve the desired ratio of the mixture of rebaudioside A and rebaudioside B glycosides. In other embodiments, rebaudioside D could be added to such sweeteners to achieve
    Petition 870190028870, of 03/26/2019, p. 26/41
    23/28 desired ratio of the mixture of rebaudioside A and rebaudioside D glycosides. In still other embodiments, rebaudioside B and rebaudioside D can be added to such sweeteners to achieve the desired ratio of rebaudioside A, rebaudioside B and glycoside mixture rebaudioside D.
    [0069] The present invention also contemplates the controlled conversion between a glycoside and another glycoside to obtain the glycoside mixtures of the present invention. Thus, in one embodiment, a substantially pure rebaudioside A composition can be converted to certain REB-AB mix, REB-BD mix or REBABD mix in the required ratios.
    EXAMPLE
    Example 1: Sensory testing of various glycoside mixtures [0070] A sensory panel of 20 people was trained to score sweetness and bitterness. Reference tasting standards were prepared by dissolving the respective standard material (sucrose for sweetness and caffeine for bitterness) in reverse osmosis water according to the scale values shown in Table 1 below.
    TABLE 1:
    [0071] Test reference standards
    Scale Concentration (g / kg) Sucrose (Sweetness) Caffeine (Bitterness) 1 10 0.107 2 20 0.153 3 30 0.200 4 40 0.246 5 50 0.293 6 60 0.340 7 70 0.386 8 80 0.433
    Petition 870190028870, of 03/26/2019, p. 27/41
    24/28
    Scale Concentration (g / kg) Sucrose (Sweetness) Caffeine (Bitterness) 9 90 0.479 10 100 0.526 11 110 0.572 12 120 0.619 13 130 0.666 14 140 0.712 15 150 0.759
    [0072] The pure rebaudioside A, rebaudioside B and rebaudioside D were obtained. Rebaudioside A (99% purity) was obtained from ChromaDex®. The rebaudioside B (97.3% purity) was obtained from Cargill Incorporated. The rebaudioside D (92.5% purity) was obtained from a commercial source.
    [0073] The trained sensory panel evaluated pure and mixed solutions of rebaudioside A, rebaudioside B and rebaudioside D in ratios and concentrations indicated in the tables and figures 1-4. The solutions were made with Evian® water. All solutions were heated to 47 ° C for 10 minutes to ensure that all of the glycoside material was completely dissolved. The solutions were allowed to cool to room temperature before serving to the participants. Each solution was provided with a random three-digit code and were served to participants in random order. Participants deposited 1 ml of each solution in their mouth using a pipette. Participants were asked to evaluate the intensity of sweetness and the intensity of bitterness of the solutions and to mark their responses on a ballot with a 15 cm line. The line length corresponded directly to the scale values (1-15), in which the participants were trained.
    [0074] In order to prepare the participants' palates, a solution
    Petition 870190028870, of 03/26/2019, p. 28/41
    25/28 commercial rebiana control (300 ppm) was the first sample that each participant sampled during a session. Among the test samples, participants cleaned their palates with water and slices of apple. Participants also waited 5 minutes between each sample. Participants' responses were measured, compiled and averaged for each sample.
    TABLE 2:
    [0075] Response of sweetness and bitterness of pure glycosides
    Reb A (ppm) Reb B (ppm) Reb D (ppm) Sweetness Bitterness 0 0 126 3.5 4.3 0 0 251 6.9 5.3 0 0 377 8.1 6.3 0 0 503 8.6 6.1 0 0 629 9.2 6.7 0 0 880 9.6 6.5 0 57 0 1.8 3.9 0 114 0 2.7 4.2 0 171 0 3.6 4.3 0 286 0 5.8 5.0 0 343 0 6.5 5.1 0 400 0 7.6 5.8 114 0 0 3.1 4.2 229 0 0 5.7 5.3 343 0 0 7.4 6.6 457 0 0 8.4 7.0 571 0 0 9.2 8.4 800 0 0 10.1 9.0
    [0076] T abela 2 describes the sweet and bitter responses of rebaudioside A, rebaudioside B and rebaudioside D in their pure form. The sweet and bitter responses of binary mixtures are shown
    Petition 870190028870, of 03/26/2019, p. 29/41
    26/28 as in figures 1-3 (REB-BD mixes, REB-AD mixes, and REB-AB mixes respectively). Figure 4 shows the results for ternary mixtures (REB-ABD mixtures). As described above, the samples were tasted by the participants in a random order. The results are shown in Table 2 and Figures 1-4 as a matter of convenience to display and describe the results more easily.
    [0077] The figures show the concentration of the tested mixture (ppm), as well as the ratio of one glycoside to another in the mixture as a ratio. Each bitterness and sweetness of the mixture was evaluated by the trained panel. The sweetness of the mixture is measured as SEV.
    [0078] Each mixture was then compared with an isodoce concentration of pure glycosides. This value represents the concentration of the pure glycoside necessary to obtain the measured SEV value for the mixture. Thus, if the value is greater than that of the mixture, then a greater concentration of the pure glycoside that would be required to obtain the same sweetness as that obtained by the mixture (at the lowest dose). The tables also include an isodoce bitterness value for each pure glycoside. This value represents the intensity of bitterness measured for the concentration of the pure glycoside. The concentration of the isodoce rebaudioside A, rebaudioside B or rebaudioside D solution and the bitterness of the isodoce solutions were calculated by adjusting the sensory response of the pure component (table 2) for normal psychosensory models.
    [0079] Figure 1 represents the data obtained for REBBD mixtures. The three highest SEV values show a surprising sweetness synergy between rebaudioside B and rebaudioside D at these higher levels of SEV. The same sweetness intensity was obtained in these three samples with a lower concentration of glycosides in the mixture than with pure rebaudioside B or rebaudioside D puPetição 870190028870, from 03/26/2019, p. 30/41
    27/28 ro.
    [0080] Figure 2 represents the data obtained for REBAD mixtures. Surprisingly, some intermediate indices of rebaudioside A and rebaudioside D showed synergy of sweetness at all levels of SEV. Specifically, 33% / 67%, 35% / 65%, 55% / 45% and 56% / 44% of rebaudioside A / rebaudioside D mixtures showed greater effective sweetening capacity than any pure rebaudioside A or rebaudioside D component. Interestingly, in the lower SEV any adjustment outside these narrow ranges did not yield these benefits.
    [0081] Mixtures with the five highest values of SEV showed greater effective sweetening capacity than any pure rebaudioside A or pure rebaudioside D. More surprising was the magnitude of improvement for the two largest, and especially the two highest SEV values. With these higher values of SEV, the concentration of the rebaudioside A or pure rebaudioside D component needed to reach the sweetness of the mixture was significantly higher. The use of these mixtures can significantly reduce the amount of glycoside needed to obtain a specific sweetness.
    [0082] The bitterness improvement for the two highest SEV values was also very unexpected. At 55% / 45% and 33% / 67% of rebaudioside A / rebaudioside D in the SEV of 8.0 and 8.1, respectively, a reduction in bitterness was discovered. Thus, not only can significantly less glycoside be used, glycoside mixtures could also be less bitter than their pure component counterparts.
    [0083] Figure 3 represents the data obtained for REBAB mixtures. Particular ratios of rebaudioside A to B rebaudioside at higher levels of SEV show greater effective sweetening capacity than any pure rebaudioside A or rebaudioside B. SpecifiPetition 870190028870, of 03/26/2019, p. 31/41
    28/28, 82% / 18%, 61% / 39% and 42% / 58% rebaudioside
    A / rebaudioside B showed greater effective sweetening capacity than any component of rebaudioside A or pure rebaudioside B. Surprisingly, at similarly high levels of SEV, mixing with less rebaudioside A and more rebaudioside B did not show the same beneficial effect.
    [0084] Figure 4 shows the data obtained for REBABD mixtures. Particular ratios of the three glycosides at higher levels of SEV show greater effective sweetening capacity than any rebaudioside A, rebaudioside B or pure rebaudioside D. Specifically, 52% / 32% / 15%, 28% / 46% / 25%, and 15% / 71% / 14% mixture of rebaudioside A / rebaudioside B / rebaudioside D showed greater effective sweetening capacity than the component of rebaudioside A, rebaudioside B and pure rebaudioside D. Surprisingly, mixtures in similar SEV with low levels of rebaudioside A or D (less than 10%) or lower levels of rebaudioside B (less than 25%) do not show such benefits.
    权利要求:
    Claims (23)
    [1]
    1/4
    1. Sweetener composition comprising a glycoside mixture, characterized by the fact that the glycoside mixture comprises 15% to 85% rebaudioside B and 15% to 85% rebaudioside D (of the total rebaudioside B and rebaudioside D in glycoside mixture), and the glycoside mixture provides a SEV greater than 3.6 in the sweetener composition, and rebaudioside B and rebaudioside D comprise at least 40% of the glycoside mixture.
    [2]
    2. Sweetener composition according to claim 1, characterized in that rebaudioside B and rebaudioside D comprise at least 80% of the glycoside mixture.
    [3]
    3. Sweetener composition according to claim 1, characterized by the fact that the glycoside mixture comprises 60% to 85% rebaudioside B and 15% to 40% rebaudioside D (of the total rebaudioside B and rebaudioside D in the glycoside mixture), and the glycoside mixture provides a SEV greater than 3.6 in the sweetener composition, and rebaudioside B and rebaudioside D comprise at least 40% of the glycoside mixture.
    [4]
    4. Sweetener composition according to claim 3, characterized in that rebaudioside B and rebaudioside D comprise at least 80% of the glycoside mixture.
    [5]
    5. Sweetener composition comprising a glycoside mixture, characterized by the fact that the glycoside mixture comprises 11% to 95% rebaudioside A and 5% to 89% rebaudioside D (of the total rebaudioside A and rebaudioside D in glycoside mixture), and the glycoside mixture provides a SEV greater than 3.4 in the sweetener composition, and rebaudioside A and rebaudioside D comprise at least 60% of the glycoside mixture.
    Petition 870190028870, of 03/26/2019, p. 33/41
    2/4
    [6]
    6. Sweetener composition according to claim
    5, characterized by the fact that the glycoside mixture comprises 30% to 60% rebaudioside A and 40% to 70% rebaudioside D (of the total rebaudioside A and rebaudioside D in the glycoside mixture), and the mixture of glycoside provides SEV greater than 3.4 in the sweetener composition, and rebaudioside A and rebaudioside D comprise at least 60% of the glycoside mixture.
    [7]
    7. Sweetener composition according to claim
    6, characterized by the fact that rebaudioside A and rebaudioside D comprise at least 90% of the glycoside mixture.
    [8]
    Sweetener composition according to claim 6, characterized by the fact that the glycoside mixture provides a SEV greater than 7.1 in the sweetener composition.
    [9]
    9. Sweetener composition according to claim 6, characterized in that the glycoside mixture provides a SEV greater than 7.8 in the sweetener composition.
    [10]
    10. Sweetener composition according to claim 5, characterized by the fact that the glycoside mixture provides a SEV greater than 7.0 in the sweetener composition.
    [11]
    11. Sweetener composition according to claim 5, characterized in that rebaudioside A and rebaudioside D comprise at least 90% of the glycoside mixture.
    [12]
    12. Sweetener composition comprising a glycoside mixture, characterized by the fact that the glycoside mixture comprises 40% to 85% rebaudioside A and 15% to 60% rebaudioside B (of the total rebaudioside A and rebaudioside B in glycoside mixture), and the glycoside mixture provides a SEV greater than 3.6 in the sweetener composition, and rebaudioside A and rebaudioside B comprise at least 60% of the glycoside mixture.
    Petition 870190028870, of 03/26/2019, p. 34/41
    3/4
    [13]
    13. Sweetener composition according to claim 12, characterized in that the glycoside mixture provides a SEV greater than 7.2 in the sweetener composition.
    [14]
    Sweetener composition according to claim 12, characterized in that rebaudioside A and rebaudioside B comprise at least 90% of the glycoside mixture.
    [15]
    15. Sweetener composition comprising a glycoside mixture, characterized by the fact that the glycoside mixture comprises 10% to 55% rebaudioside A, 30% to 75% rebaudioside B, and 10% to 30% rebaudioside D (of the total rebaudioside A, rebaudioside B and rebaudioside D in the glycoside mixture) and the glycoside mixture provides a SEV greater than 3.9 in the sweetener composition, and rebaudioside A, rebaudioside B and rebaudioside D comprise at least 70% of the glycoside mixture.
    [16]
    16. Sweetener composition according to claim 15, characterized in that the glycoside mixture provides a SEV greater than 7.5 in the sweetener composition.
    [17]
    17. Sweetener composition according to claim 15, characterized in that rebaudioside A, rebaudioside B and rebaudioside D comprise at least 90% of the glycoside mixture.
    [18]
    The sweetener composition according to any one of claims 1 to 17, characterized in that the sweetener composition further comprises a thickening agent.
    [19]
    19. Sweetener composition according to claim 18, characterized by the fact that the sweetener composition further comprises a low glycemic index carbohydrate.
    [20]
    20. Sweetener composition according to claim 18, characterized by the fact that the sweetener composition
    Petition 870190028870, of 03/26/2019, p. 35/41
    4/4 further comprises erythritol.
    [21]
    21. Sweetener composition according to claim 18, characterized in that the sweetener composition further comprises inulin.
    [22]
    22. Food composition, characterized by the fact that it comprises the sweetener composition as defined in any one of claims 1 to 21.
    [23]
    23. Beverage composition, characterized by the fact that it comprises the sweetener composition as defined in any one of claims 1 to 21.
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    MX2019010954A|2019-10-17|
    US20160331011A1|2016-11-17|
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    法律状态:
    2018-04-03| B06F| Objections, documents and/or translations needed after an examination request according [chapter 6.6 patent gazette]|
    2018-12-26| B06A| Notification to applicant to reply to the report for non-patentability or inadequacy of the application [chapter 6.1 patent gazette]|
    2019-05-07| B09A| Decision: intention to grant [chapter 9.1 patent gazette]|
    2019-07-16| B16A| Patent or certificate of addition of invention granted|Free format text: PRAZO DE VALIDADE: 20 (VINTE) ANOS CONTADOS A PARTIR DE 13/12/2011, OBSERVADAS AS CONDICOES LEGAIS. (CO) 20 (VINTE) ANOS CONTADOS A PARTIR DE 13/12/2011, OBSERVADAS AS CONDICOES LEGAIS |
    优先权:
    申请号 | 申请日 | 专利标题
    US42252310P| true| 2010-12-13|2010-12-13|
    US61/422,523|2010-12-13|
    PCT/US2011/064528|WO2012082677A1|2010-12-13|2011-12-13|Glycoside blends|
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