SWEETENER OF NATURAL ORIGIN WITH GUSTATORY PROFILE THAT IMITATES SUGAR WITH FRUITY FLAVOURS WITH UP TO 20TIMES SWEETENING CAPACITY AS COMPARED WITH SUGAR

Abstract

Sweetener imitating sugar in its full profile—fullness, aftertaste, pleasantness of sweet taste, intensity of sweet taste, and the like. The sweetener consists of functional, synergic combination of three components: wort, thaumatin and stevioglycoside which forms the full taste profile of the sweetener of natural origin with low energy value and high sweetening capacity.

Claims

1. A sweetener of natural origin with gustatory profile that imitates sugar with fruity flavours with up to 20 times higher sweetening capacity as compared with sugar characterised by the fact that it is comprised, at least, wort, steviolglycoside and thaumatin in shares of 95 to 99.99 wt. % of wort, 0.01 to 5 wt. % of steviolglycoside and 0.0003 to 0.005 wt. % of thaumatin.

2. The sweetener of natural origin according to claim 1 characterised by the fact that the share of wort is 97 to 99 wt. %, the share of steviolglycoside is 0.1 to 3 wt. % and the share of thaumatin is 0.004 to 0.005 wt. %.

3. The sweetener of natural origin according to claim 2 characterised by the fact that the share of worth is 97.5 to 98 wt. %, the share of steviolglycoside is 2 to 2.2 wt. % and the share of thaumatin is 0.004 to 0.005 wt. %.

4. The sweetener of natural origin according to claim 1 characterised by the fact that it is comprised 0.04 to 0.05 wt. % of cyclodextrin.

5. The sweetener of natural origin according to claim 1 characterised by the fact that a weight ratio of wort to steviolglycoside is 20 to 800:1 and a weight ratio of wort to thaumatin is 10 000 to 300 000:1.

6. The sweetener of natural origin according to claim 4 characterised by the fact that a weight ratio of wort to cyclodextrin is 1000 to 30 000:1.

7. The sweetener of natural origin according to claim 5 characterised by the fact that the weight ratio of wort to steviolglycoside is 20 to 46:1.

8. The sweetener of natural origin according to claim 1 characterised by the fact that wort is comprised at least 80 wt. % of concentrated wort solution.

9. The sweetener of natural origin according to claim 1 characterised by the fact that wort is dried to at least 90 wt. % of dry matter.

10. The sweetener of natural origin according to claim 1 characterised by the fact that wort is made from barley.

11. The sweetener of natural origin according to claim 1 characterised by the fact that steviolglycoside is rebaudioside D or rebaudioside M or rebaudioside E or rebaudioside A or their mixture.

12. The sweetener of natural origin according to claim 11 characterised by the fact that steviolglycoside is rebaudioside D.

13. The sweetener of natural origin according to claim 1 characterised by the fact that it is involved in fibre in quantity of at least 40 wt. %.

14. The sweetener of natural origin according to claim 1 characterised by the fact that it is involved in water solution in quantity of at least 50 vol. %.

15. Use of the sweetener according to claim 1 to sweet drinks or as a table sweetener.

Description

SUMMARY OF PRESENTED DRAWINGS

[0046] FIG. 1: Overview of quantitative composition of prepared sweeteners with variable sweetening capacity

[0047] FIG. 1A: Overview of quantitative composition of prepared sweetener 1

[0048] FIG. 1B: Overview of quantitative composition of prepared sweetener 2

[0049] FIG. 1C: Overview of quantitative composition of prepared sweetener 3

[0050] FIG. 1D: Overview of quantitative composition of prepared sweetener 4

[0051] FIG. 1E: Overview of quantitative composition of prepared sweetener 5

[0052] FIG. 1F: Overview of quantitative composition of prepared sweetener 6

[0053] FIG. 1G: Overview of quantitative composition of prepared sweetener 7

[0054] FIG. 1H: Overview of quantitative composition of prepared sweetener 8

[0055] FIG. 1I: Overview of quantitative composition of prepared sweetener 9

[0056] FIG. 2: Results of preferential test of sweetener solution and cane sugar solution in pair

[0057] FIG. 3: Results of dilution test to determine sweetening capacity of sweetener

[0058] FIG. 4: Results to determine sensory profile of sweetener compared with sugar

[0059] FIG. 5: Graph of sensory profiles of sweetener and sugar

[0060] FIG. 6: Detail data to determine sweetening capacity of sweetener

[0061] FIG. 7: Shares of components of prepared sweeteners and their energy values compared with sugar for equal sweetening capacity

[0062] FIG. 8: Graph of shares of components of prepared sweeteners and their effect on sweetening capacity

[0063] FIG. 9: Graph of effect of ratio of wort and rebaudioside D on sweetening capacity

EXAMPLES OF INVENTION EXECUTION

Example 1 Preparation of 42 wt. % Wort

[0064] 12 wt. % wort was prepared of 16 kg of malt and 100 litres of water.

[0065] Barley wort was ground in a shred machine, poured into a boiling vessel with water heated to 36° C. Water with ground grout was heated with hot water to 51° C. After brewing, ⅓ was transferred into a heated filter tank and the residue went on mashing. After saccharification, mash began to boil and it was stepwise transferred into the filter tank at 78° C. Then solid components of extracted malt (extracted grains) in the acquired wort were filtered off clear wort. Extracted grains were damped with hot water and this running again was mixed with wort. The process was repeated twice, acquired extracts of wort were mixed. Acquired 12 wt. % wort was slightly evaporated in a vacuum evaporation device to concentration of 42 wt. %.

Example 2a Sweetener Dry—Table

[0066] 230 g of rebaudioside D and 50 g of 1 wt. % of thaumatin dispersed in fibre were dissolved in 20.2 kg solution of 42 wt. % wort. After the components dissolved, the acquired solution was dried in a spray drying machine at temperature approximately 170° C. when the dried instantised wort is cooled at the output to temperature approximately 100° C. After drying the acquired mixture instantised in an agglomeration chamber where the acquired mixture was wetted with steam or air with relative moisture 60 wt. % at temperature 55° C. to 98 wt. % dry matter.

Example 2b Liquid Sweetener

[0067] 230 g of rebaudioside D and 50 g of 1 wt. % of thaumatin dispersed in fibre were dissolved in 20.2 kg solution of 42 wt. % wort. After the components dissolved, the acquired solution was concentrated in a vacuum evaporation device to 80 wt. % dry matter.

Example 3-1. Sweetener—Liquid, Sweetening Capacity 8.3

[0068] 20.2 g of 42 wt. % solution of concentrated wort was mixed with 2.123 g of rebaudioside D and 0.0046 g of thaumatin, the mixture was homogenised for 2 hours. A sweetener with calculated sweetening capacity 4.7 and sensory determined sweetening capacity 8.3 was prepared.

Example 4-2. Sweetener—Dry, Sweetening Capacity 10

[0069] 11.2 g of dry 98 wt. % wort was mixed with 0.289 g of rebaudioside D and 0.0005 g of thaumatin. The prepared sweetener had calculated sweetening capacity 5.5 and sensory determined sweetening capacity 10.

Example 5-3. Sweetener—Liquid, Sweetening Capacity 8,3, Round Taste

[0070] 15.03 g of 42 wt. % solution of concentrated wort was mixed with 0.169 g of rebaudioside D and 0.00036 g of thaumatin, the mixture was homogenised for 2 hours. The homogenised mixture was then concentrated in a vacuum evaporation device to solution with 80 wt. % wort. A sweetener with calculated sweetening capacity 4.7 and sensory determined sweetening capacity 8.3 was prepared. The sweetener was used for sensory testing where it was found that further rounding and balancing of taste occurred in comparison with 3rd sweetener from Example 5.

Example 5.1—3.1. Sweetener—Liquid, Sweetening Capacity 8.3

[0071] 15.03 g of 42 wt. % solution of concentrated wort was mixed with 0.169 g of rebaudioside D, 0.00036 g of thaumatin and 0.0036 g of cyclodextrin, the mixture was homogenised for 2 hours. The homogenised mixture was then concentrated in a vacuum evaporation device to solution with 80 wt. % wort. A sweetener with calculated sweetening capacity 4.7 and sensory determined sweetening capacity 8.3 was prepared. This sweetener was used for sensory testing.

Example 6-4. Sweetener—Liquid, Sweetening Capacity 1.3

[0072] 122 g of 42 wt. % solution of concentrated wort was mixed with 0.08 g of rebaudioside D and 0.0033 g of thaumatin, the mixture was homogenised for 20 minutes. The homogenised mixture was then concentrated in a vacuum evaporation device to solution with 80 wt. % wort. A sweetener with calculated sweetening capacity 0.74 and sensory determined sweetening capacity 1.3 was prepared.

Example 7—5. Sweetener—Dry, Sweetening Capacity 3.5

[0073] 34.4 g of dry 98 wt. % wort was mixed with 0.262 g of rebaudioside D and 0.00158 g of thaumatin. The prepared sweetener had calculated sweetening capacity 2 and sensory determined sweetening capacity 3.6.

Example 8-6. Sweetener—Liquid, Sweetening Capacity 8

[0074] 14.9 g of 42 wt. % solution of concentrated wort was mixed with 0.17 g of rebaudioside D and 0.000036 g of thaumatin, the mixture was homogenised for 1 hour. The homogenised mixture was then concentrated in a vacuum evaporation device to solution with 80 wt. % wort. A sweetener with calculated sweetening capacity 4.6 and sensory determined sweetening capacity 8.1 was prepared.

Example 9-7. Sweetener—Liquid, Sweetening Capacity 0.85

[0075] 122 g of 42 wt. % solution of concentrated wort was mixed with 0.04 g of rebaudioside D and 0.00054 g of thaumatin, the mixture was homogenised for 20 minutes. The homogenised mixture was then in a vacuum evaporation device to solution with 80 wt. % wort. A sweetener with calculated sweetening capacity 0.48 and sensory determined sweetening capacity 0.85 was prepared.

Example 10-8. Sweetener—Liquid, Sweetening Capacity 17.7

[0076] 0.9 g of dry 98 wt. % wort was mixed with 0.045 g of rebaudioside D and 0.000041 g of thaumatin. The prepared sweetener had calculated sweetening capacity 10 and sensory determined sweetening capacity 17.7.

Example 11-9. Sweetener—Liquid, Sweetening Capacity 5

[0077] 15.03 g of 42 wt. % solution of concentrated wort was mixed with 0.169 g of rebaudioside D and 0.00036 g of thaumatin, the mixture was homogenised for 2 hours. A sweetener with calculated sweetening capacity 2.4 and sensory determined sweetening capacity 5.1 was prepared.

Example 12—Sensory Assessment

[0078] The samples were assessed in the sensory laboratory attached to VŠCHT Praha (University of Chemistry and Technology, Prague) with 12 boxes which is equipped according to the relevant international standard ISO 8589. The approach in all sensory analyses was in line with international ISO standards. The assessors were selected, trained and monitored according to international standard ISO 8586, and ČSN ISO standard 5496 Sensory Analysis—Methodology—Initiation in problems and training of assessors in finding and distinguishing odour.

Example 13—Preferential Test

[0079] Water solutions of sweetener (8 g/100 ml) and standard (2 g/100 ml) were prepared. A sensory panel of consumers was established, with 41 members. The samples were assessed from degusting vessels and these were marked with a four-digit code (taken from tables of random numbers) for the sensory assessment purposes. The assessors were first given the standard solution. After degusting, the solution with sweetener was presented to them. The assessors should choose which of the tested samples has more pleasant taste for them and why. The outcome is given in the table:

[0080] Assessment of Preferences

TABLE-US-00006 Number of Sample preferences Reason for preference sweetener 13 More marked and sweeter taste (3x), sweeter (2x), more marked (5x), more overtones in taste (1x), fruity flavour (2x) standard 28 More pleasant taste (7x), more natural taste (4x), contains no foul taste (11x), contains no bitter foul taste (2x), contains no subacid foul taste (2x), contains no metal foul taste (1x), has no aftertaste of sweet (1x)

Example 14—Determination of Sensory Profile

[0081] Testing were performed with a sensory panel of 10 consumers.

[0082] Water solutions of sweetener (x g/100 ml) and of standard (2 g/100 ml) were prepared. The assessors first were given the standard solution. After degusting, the solution with sweetener was presented to them. The assessment was performed in a method of a profile where they assessed pleasantness or intensity of the descriptors using non-structured graphic scales with 100 mm length. The outcome is given in Table 2 and in FIG. 1.

[0083] The assessment descriptors were as below:

[0084] Pleasantness of sweet taste (0 unpleasant-100 very pleasant)

[0085] Intensity of sweet taste (0 imperceptible-100 very strong)

[0086] Intensity of acid taste (0 imperceptible-100 very strong)

[0087] Intensity of bitter taste (0 imperceptible-100 very strong)

[0088] Intensity of metal taste (0 imperceptible-100 very strong)

[0089] Intensity of foul taste (0 imperceptible-100 very strong)

[0090] Pleasantness of aftertaste (0 unpleasant-100 very pleasant)

[0091] Intensity of aftertaste (0 imperceptible-100 very strong)

TABLE-US-00007 Descriptor Sweetener Standard Pleasantness of sweet taste 42.2 65.8 Intensity of sweet taste 58.3 47.7 Intensity of acid taste 18.2 3.8 Intensity of bitter taste 15.3 3.1 Intensity of metal taste 13.7 9.3 Intensity of foul taste 12.7 3.4 Pleasantness of aftertaste 35.3 67.8 Intensity of aftertaste 56.3 20.5

Example 15—Dilution Test, to Determine Sweetening Capacity

[0092] The basic water solution of the sweetener (8 g/2 l) and of the standard (2 g/100 ml) were prepared. The basic solution of the sweetener was subsequently diluted with water in ratio basic solution:water 2:1 (v/v), further 1:1 (v/v) and 1:2 (v/v). The samples were prepared into coded degustation vessels. Comparison of taste was performed using a pair test. Sweet taste was compared. The assessors were first given the standard solution. After degusting, the solution with sweetener was presented to them. The outcome is given in the table below.

TABLE-US-00008 Dilution of Sweetener Intensity of Standard basic solution of assessed as sweet taste assessed as sweetener sweeter is identical sweeter Basic solution:water 1:2 1 1 8 Basic solution:water 1:1 3 2 5 Basic solution:water 2:1 4 4 2

APPLICABILITY IN INDUSTRY

[0093] The sweetener can be used in the food industry for sweetening or final sweetening of food and drinks or as a table sweetener.

[0094] tening capacity.