Sweetner and use
AssigneePureCircle Sdn Bhd
InventorsMalsagov Magomet, Tugan Tomov, Timur Somann, Varuzhan H Abelyan
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Abstract
Sweeteners on the basis of a simultaneously transglucosylated sweet glycoside mixture of Stevia rebaudiana Bertoni are prepared. The transglycosylation was developed in the presence of starch under the action of cyclodextrin glucanotransferase. The remaining maltodextrins are transferred to the fructose-terminated oligosaccharides. The sweeteners are purified to not less than 98% content of sweet glycosides and derivatives. The preparations are almost non-caloric, non-cariogenic, non-bitter, non-lingering sweeteners, which may be advantageously applied in foods, beverages, cosmetics and milk products.
Claims7
A process for producing a sweetener, comprising:
- dissolving starch into water to form a starch suspension;
- adding a first batch of CGTase into the starch suspension and incubating for 0.5 to 2 hours at 75-80° C., resulting in the liquefaction of starch;
- adding a purified Stevia extract comprising stevioside, rebaudioside A, rebaudioside C, and/or dulcoside A into the liquefied starch suspension, resulting in a reaction mixture;
- wherein the added Stevia extract is about equal to that of the starch;
- adding a second batch of CGTase into the reaction mixture and incubating for 12 to 48 hours at 55-75° C.;
- adding sucrose into the reaction mixture and incubating for 2 to 10 hours at 65-75° C. to form fructose-terminated oligosaccharides;
- removing malto- or fructose-terminated oligosaccharides;
- and
- concentrating and drying to obtain the glycosylated sweetener
- wherein the glycosylated sweetener is with the most superior sweetness quality and more than 170 of relative sweetness to 5% of sucrose.
Dependencies are inferred from the claim text.