Non-caloric sweeteners and methods for synthesizing
AssigneeConagen Inc.
InventorsGuohong Mao, Yang Luo, Ying Lin, Xiaodan Yu
Life of this patent
Estimating the term…
Abstract
Disclosed are steviol glycosides referred to as rebaudioside V and rebaudioside W. Also disclosed are methods for producing rebaudioside M (Reb M), rebausoside G (Reb G), rebaudioside KA (Reb KA), rebaudioside V (Reb V) and rebaudioside (Reb W).
Claims45
An orally consumable product comprising a sweetening amount of a sweetener selected from the group consisting of rebaudioside M, rebaudioside V, rebaudioside W, rebaudioside KA, and rebaudioside G, wherein the orally consumable product is selected from the group consisting of a beverage product and a consumable product.
A beverage product comprising a sweetening amount of a sweetener selected from the group consisting of rebaudioside M, rebaudioside V, rebaudioside W, rebaudioside KA, and rebaudioside G.
A consumable product comprising a sweetening amount of a sweetener selected from the group consisting of rebaudioside M, rebaudioside V, rebaudioside W, rebaudioside KA, and rebaudioside G.
A method of preparing a product comprising a sweetener selected from the group consisting of rebaudioside M, rebaudioside V, rebaudioside W, rebaudioside KA, and rebaudioside G, the method comprising adding rebaudioside D2 to the product, wherein the product is selected from the group consisting of a beverage product and a consumable product and wherein about 5 ppm to about 100 ppm rebaudioside D2 is added to the product.
A method for enhancing the sweetness of a product, the method comprising adding from about 5 ppm to about 100 ppm of a sweetener selected from the group consisting of rebaudioside M, rebaudioside V, rebaudioside W, rebaudioside KA, and rebaudioside G into a product selected from the group consisting of a beverage product and a consumable product, wherein the sweetener enhances the sweetness of the product, as compared to a corresponding product lacking the sweetener.
A method for preparing a sweetened product, the method comprising:
- providing a product, wherein the product is selected from the group consisting of a beverage product and a consumable product;
- and adding from about 5 ppm to about 100 ppm of a sweetener selected from the group consisting of rebaudioside M, rebaudioside V, rebaudioside W, rebaudioside KA, and rebaudioside G to the product.
The method of claim 52, wherein the at least one additional sweetener is a natural high intensity sweetener.
Dependencies are inferred from the claim text.