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.
Claims22
A composition comprising:
- a Maillard reaction product formed from a reaction mixture comprising:
- (a) one or more reactants selected from the group consisting of Stevia extracts, glycosylated Stevia extracts, steviol glycosides and glycosylated steviol glycosides;
- and
- (b) one or more amine donor(s);
- and
- a high intensity sweetener,
- wherein the weight ratio of (a) to (b) is between 99:1 and 1:99,
- wherein (a) and (b) undergo a Maillard reaction,
- wherein the Maillard reaction product is present in the composition in a concentration in the range of 1-2000 ppm, wherein the Maillard reaction product causes an improved taste of the composition, and
- wherein the taste improvement is in terms of bitterness, sweetness onset, aftertaste, and/or sweetness linger of the high intensity sweetener.
A method for improving a taste of a composition, comprising the step of:
- adding a Maillard reaction product during the preparation of the composition,
- wherein the Maillard reaction product is prepared from a reaction mixture comprising:
- (1) one or more reactants selected from the group consisting of Stevia extracts, glycosylated Stevia extracts, steviol glycosides and glycosylated steviol glycosides;
- and
- (2) one or more amine donors comprising a free amino group,
- wherein the weight ratio of (1) to (2) is between 99:1 and 1:99,
- wherein (1) and (2) undergo a Maillard reaction,
- wherein the composition comprises a high intensity sweetener,
- wherein the Maillard reaction product is added at a final concentration in the range of 1-2000 ppm to improve a taste of the composition, and
- wherein the taste improvement is in terms of bitterness, sweetness onset, aftertaste, and/or sweetness linger of the high intensity sweetener.
Dependencies are inferred from the claim text.