Tasteful natural sweetener and flavor
AssigneeEPC Natural Products Co., Ltd.
InventorsJingang Shi, Hansheng Wang, Xin Shi, Yi Wang, Wei Lv, Yingxiang Xin, Thomas Eidenberger, Weiyao Shi
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Abstract
The invention describes products, uses thereof, compositions thereof, and methods to prepare products formed from Maillard reaction products from a sugar donor and/or sweet tea extracts, stevia extracts, swingle (mogroside) extracts, one or more sweet tea extract components, one or more steviol glycosides, one or more mogrosides, one or more glycosylated sweet tea glycosides, one or more glycosylated steviol glycosides or one or more glycosylated mogrosides and an amine donor/reactant.
Claims19
A sweetener or flavoring agent composition, comprising:
- one or more Maillard reaction product(s) (MRPs) formed from a Maillard reaction mixture comprising:
- (a) a glycosylated steviol glycoside;
- and (b) one or more amine donor(s) having a free amino group, wherein (a) and (b) undergo Maillard reaction, at a temperature between 50-250° C. wherein either:
- (1) the reaction mixture further includes one or more non-nutritive sweeteners or one or more sweetener enhancer(s), or (2) the one or more non-nutritive sweeteners or one or more sweetener enhancer(s) are added to the MRPs following completion of the Maillard reaction, and wherein the one or more MRPs improve the taste of the sweetener or flavoring agent composition;
- wherein the taste improvement is determined by a consesus of a sensory panel of four trained human tasters;
- wherein the taste improvement is in terms of bitternes, sweetness onset, aftertaste, and/or sweetness linger.
A method for preparing a sweetener or flavoring agent composition, comprising the steps of:
- preparing a Maillard reaction mixture comprising (a) a glycosylated steviol glycoside and (b) one or more amine donor(s) comprising a free amino group;
- heating the reaction mixture at a temperature between 50-250° C., wherein (a) and (b) undergo Maillard reaction to form a Maillard reaction product (RP) composition that comprise one or more MRP5;
- and mixing the MRP composition with a non-nutritive sweetener or sweetener enhancer to form the sweetener or flavoring agent composition, wherein the MRP composition improves the taste of the beverage;
- wherein the taste improvement is determined by a consensus of a sensory panel of four trained human tasters;
- wherein the taste improvement is in terms of bitterness, sweetness onset, aftertaste, and/or sweetness linger.
A method for improving a taste and/or mouthfeel profile of a food or beverage, comprising the steps of:
- preparing a Maillard reaction mixture comprising (a) a glycosylated steviol glycoside and (b) and one or more amine donor(s) comprising a free amino group;
- heating the reaction mixture at atemperature between 50-250° C., wherein (a) and (b) undergo Maillard reaction to form a Maillard reaction product (MRP) composition comprising one or more MRP5;
- and adding the MRP composition to a food or beverage, wherein either:
- (1) the reaction mixture further includes a non-nutritive sweetener or a sweetener enhancer, or (2) a non-nutritive sweetener or sweetener enhancer is added to the MRP composition, and wherein the taste and/or mouthfeel profile of the food or beverage is improved after adding the MRP composition thereto;
- wherein the taste improvement is determined by a consensus of a sensory panel of four trained human tasters;
- wherein the taste improvement is in terms of bitterness, sweetness onset, aftertaste, and/or sweetness linger.
Dependencies are inferred from the claim text.