Glucosylated terpene glycosides
AssigneeFirmenich SA
InventorsWen-Juan Xiang, Dan-Ting Yin, Olivier Haefliger
Life of this patent
Estimating the term…
Abstract
Provided herein is a method of improving the taste profile of a glucosylated terpene glycoside (GTG) comprising: a) mixing a malted cereal with a glucosylated terpene glycosides in water to form a GTG cereal mixture wherein the cereal comprises an amylase; b) adjusting the temperature of the mixture to a temperature sufficient to activate the amylase and for a time sufficient to form a mixture comprising glycosylated steviol glycosides wherein the average number of glucose units of the GTG in the GTG cereal mixture is reduced.
Claims8
A method of improving the taste profile of a glucosylated terpene glycoside (GTG) comprising:
- a) mixing a malted cereal with a GTG in aqueous solution to form a GTG cereal mixture wherein the malted cereal comprises a glycosidase;
- b) adjusting the temperature of the mixture to a temperature sufficient to activate the glycosidase and for a time sufficient to allow for a hydrolysis to proceed to form a GTG cereal mixture comprising a GTG whose average number of glucose units is reduced (GTGRG);
- c) optionally heating the mixture comprising a GTGRG to a temperature sufficient to deactivate the amylase;
- and
- d) optionally removing solids from the GTGRG mixture;
- and
- e) optionally removing carbohydrates from the GTGRG mixture.
Dependencies are inferred from the claim text.