STEVIA-CONTAINING FOOD AND BEVERAGE COMPOSITIONS

Abstract

The present invention provides food or beverage compositions, such as yoghurts puddings, fruit preparations or lemonades, which comprise (a) one or more steviol glycosides as sweetening agents, and (b) yeast extract or yeast autolysate. The invention also provides a sweetening composition comprising (a) one or more steviol glycosides, and (b) yeast extract or yeast autolysate. The present invention further provides a method for eliminating or reducing a steviol glycoside-related off- taste in a food or beverage composition. Finally, the present invention relates to the use of a yeast extract or yeast autolysate for eliminating or reducing a steviol glycoside- related off-taste in a food or beverage composition.

Claims

1. Food or beverage composition, comprising: (a) one or more steviol glycosides in an amount effective to provide a sweet taste to said food or beverage composition; and (b) a yeast extract or yeast autolysate in an amount effective to reduce or eliminate an off-taste that is caused by the one or more steviol glycosides wherein the yeast extract comprises free amino acids in an amount of less than 15% (w/w) and 5-nucleotides in an amount of 0-70% (w/w), and wherein the yeast autolysate comprises free amino acids in an amount of less than 10% (w/w) and 5-nucleotides in an amount of 0-45% (w/w).

2. Food or beverage composition according to claim 1, wherein said composition is selected from the group consisting of yoghurt, pudding, fruit preparation, tomato ketchup, ice cream, chocolate, fruit or wine gums, confectionaries, cakes and sauces.

3. Food or beverage composition according to claim 1, wherein said composition is selected from the group consisting of drinking yoghurt, fruit juice, lemonade, sport and energy drinks, teas, coffees, milk drinks, soy milk drinks, soft drinks, and cacao.

4. Food or beverage composition according to claim 1, wherein said one or more steviol glycosides are present in the composition in an amount of at least 0.01% (w/w).

5. Food or beverage composition according to claim 1, wherein said yeast extract or yeast autolysate is present in the composition in an amount of at least 0.0005 (w/w).

6. Food or beverage composition according to claim 1, wherein said one or more steviol glycosides are selected from the group consisting of Stevioside, Rebaudioside A-F, and Dulcoside A.

7. Food or beverage composition according to claim 1, wherein said composition comprises a yeast extract.

8. Method for eliminating or reducing a steviol glycoside-related off-taste in a food or beverage composition, comprising (a) providing a food or beverage composition that contains one or more steviol glycosides as a sweetening agent, and (b) adding to said food or beverage composition an amount of a yeast extract or yeast autolysate which is effective to prevent or reduce said off-taste, wherein the yeast extract comprises free amino acids in an amount of less than 15% (w/w) and 5-nucleotides in an amount of 0-70% (w/w), and wherein the yeast autolysate comprises free amino acids in an amount of less than 10% (w/w) and 5-nucleotides in an amount of 0-45% (w/w).

9. Method for preparing a food or beverage composition, comprising (a) providing a food or beverage composition; (b) adding to said food or beverage composition one or more steviol glycosides in an amount effective to provide a sweet taste to said food or beverage composition; and (c) adding to said food or beverage composition an amount of a yeast extract or yeast autolysate which is effective to prevent or reduce an off-taste that is caused by the one or more steviol glycosides, wherein the yeast extract comprises free amino acids in an amount of less than 15% (w/w) and 5-nucleotides in an amount of 0-70% (w/w), and wherein the yeast autolysate comprises free amino acids in an amount of less than 10% (w/w) and 5-nucleotides in an amount of 0-45% (w/w).

10. Method according to claim 8, wherein said composition is selected from the group consisting of yoghurts, puddings, fruit preparations, tomato ketchups, sauces, condiments, ice creams, chocolates, candy, fruit or wine gums, jams, chocolate or hazelnut spreads, and the like.

11. Method according to claim 8, wherein said composition is selected from the group consisting of soda, fruit punch, drinking yoghurts, fruit juices, lemonades, energy and sport drinks, sweetened teas, milk drinks, sweetened powdered drinks, and the like.

12. Method according to claim 8, wherein said yeast extract or yeast autolysate is present in the composition in an amount of at least 0.001% (w/w).

13. Method according to claim 8, wherein said one or more steviol glycosides are selected from the group consisting of Stevioside, Rebaudioside A-F, and Dulcoside A.

14. (canceled)

15. Sweetening composition, comprising: (a) one or more steviol glycosides; and (b) a yeast extract or yeast autolysate wherein the yeast extract comprises free amino acids in an amount of less than 15% (w/w) and 5-nucleotides in an amount of 0-70% (w/w), and wherein the yeast autolysate comprises free amino acids in an amount of less than 10% (w/w) and 5-nucleotides in an amount of 0-45% (w/w).

16. Method according to claim 9, wherein said composition is selected from the group consisting of yoghurts, puddings, fruit preparations, tomato ketchups, sauces, condiments, ice creams, chocolates, candy, fruit or wine gums, jams, chocolate or hazelnut spreads, and the like.

17. Method according to claim 9, wherein said composition is selected from the group consisting of soda, fruit punch, drinking yoghurts, fruit juices, lemonades, energy and sport drinks, sweetened teas, milk drinks, sweetened powdered drinks, and the like.

18. Method according to claim 9, wherein said yeast extract or yeast autolysate is present in the composition in an amount of at least 0.001% (w/w).

19. Method according to claim 9, wherein said one or more steviol glycosides are selected from the group consisting of Stevioside, Rebaudioside A-F, and Dulcoside A.

Description

BRIEF DESCRIPTION OF THE FIGURES

[0087] FIG. 1 shows the results of the triangle tests described in Example 6 for Chocolate pudding, Vanilla pudding, Ketchup, fruit preparations and yoghurt.

[0088] The following examples illustrate various embodiments of the invention. It will be understood that the invention is not limited by the examples.

EXAMPLES

[0089] The following yeast extracts were used in the below examples:

[0090] Yeast extract 1 (YE1) contains 10.9% free amino acids and 28.9% of total 5 nucleotides (7.2% 5-GMP and 7.4% 5-IMP).

[0091] Yeast extract 2 (YE2) contains 10.9% free amino acids and 20.1% of total 5 nucleotides (4.7% 5-GMP and 5.3% 5-IMP).

[0092] Yeast extract 3 (YE3) contains 10.9% free amino acids and 1.6% of total 5 nucleotides (0.2% 5-GMP and 0.0% 5-IMP).

Example 1: Application TestChocolate Pudding

[0093] A commercially available pudding powder (Dr. Oetker, original chocolate pudding) was used for the test. According to the manufacturer's instructions, the pudding is normally prepared by the addition of 50 g sugar and 500 ml milk to 50 g pudding powder.

[0094] In a first step, two pudding base compositions were prepared in accordance with the below table 1. In the base compositions, part of the sugar was replaced to achieve a sugar reduction of 33% and 50%, respectively.

TABLE-US-00001 TABLE 1 Preparation of the base compositions: base 1 base 2 control g g g 33% reduction 50% reduction Pudding powder 26.5 53 53 Sugar 30 40 30 Milk 3.5% fat 300 600 600 modified potato starch 0 1.4 1.7

[0095] Both base compositions having reduced sugar content were used for preparing test compositions comprising different amounts of Stevia (containing at least 95% Rebaudioside A) and/or different amounts of a yeast extract (YE2, 0.2% solution). The test compositions were tested by the panelists. The preparation of the test compositions and the results of the corresponding sensory tests are provided in the below tables 2 & 3.

TABLE-US-00002 TABLE 2 Test compositions prepared with Base 1 (amounts referred to in the table are in g): Samples 1.1 1.2 1.3 1.4 1.5 Base 1 100 100 100 100 100 Stevia 0.5% solution 2.2 2.38 2.39 2.58 2.61 YE2 0.2% solution 1.45 1.49 1.59 1.49 1.59 comment good Good too too too balanced, sweet sweet sweet comparable to the control

TABLE-US-00003 TABLE 3 Test compositions prepared with Base 2 (amounts referred to in the table are in g): Samples 1.1 1.2 1.3 1.4 1.5 Base 2 100 100 100 100 100 Stevia 0.5% solution 2.62 2.68 2.81 2.92 3.03 YE2 0.2% solution 1.53 1.48 1.63 1.59 1.59 comments: less sweet less less less slightly sweet sweet sweet less sweet

[0096] Results: The results of the test show that it is possible to replace a substantial part of the sugar that is normally used for the production of this pudding without significantly compromising the taste of the pudding. Up to 50% of the sugar that is normally added during the preparation of the pudding could be replaced by a Stevia solution, and the product was comparable sweet compared to the control with no sugar reduction.

[0097] Example 2: Application TestChocolate Pudding with Almond

[0098] A commercially available pudding powder (Dr. Oetker, chocolate pudding with almond) was used for the test. According to the manufacturer's instructions, the pudding is normally prepared by the addition of 50 g sugar and 500 ml milk to 50 g pudding powder.

[0099] In a first step, a pudding base composition was prepared in accordance with below table 4. In the base composition, part of the sugar was replaced to achieve a sugar reduction of 50%.

TABLE-US-00004 TABLE 4 Preparation of the base compositions: base control g g 50% reduction Pudding powder 33 66 Sugar 30 30 Milk 3.5% fat 300 596.5 Purity HPC modified waxy 0 3.5 maize starch

TABLE-US-00005 TABLE 5 Test compositions prepared with Base (amounts referred to in the table are in g): Samples 1.1 1.2 1.3 Base 200 200 200 Stevia 1% solution 3.25 3.40 3.20 YE2 0.2% solution 3.00 3.00 0.00 comments: Very good, Good, more more bitter than intense bitter than 1.1, 1.1 and 1.2, less flavour of intensive flavour flavour of almonds of almonds almonds

[0100] Results: The results of the test show that it is possible to replace a substantial part of the sugar that is normally used for the production of this pudding without significantly compromising the taste of the pudding. Up to 50% of the sugar that is normally added during the preparation of the pudding could be replaced by a Stevia solution, and the product was still sufficiently sweet. It can be seen in sample 1.3 that the addition of Stevia without yeast extract leads to an unpleasant bitter taste.

[0101] Example 3: Application TestTomato Ketchup

[0102] Tomato ketchup was prepared by mixing the ingredients listed in tables 6 and 7 below. Table 6 describes the preparation of ketchup having a sugar content reduced by 33%. Table 6 describes the preparation of ketchup having a sugar content reduced by 50%. The mixtures were heated to 85 C. for 10 minutes.

TABLE-US-00006 TABLE 6 Ketchup with 33% sugar reduction: 33% sugar reduction Control Trial No. 2/1 Trial No. 2/2 Trial No. 2/3 Ingredients (Base 2) g g g g Water 44.90 48.50 48.50 48.50 Sugar 15.00 10.00 10.00 10.00 tomato paste 2-conc. 30.00 30.00 30.00 30.00 waxy maize starch 2.00 2.20 2.20 2.20 vinegar 10% 6.00 6.00 6.00 6.00 Salt 2.00 2.00 2.00 2.00 ketchup flavor 0.10 0.10 0.10 0.10 Stevia 1% solution 1.20 1.20 1.20 YE2 1% solution 0.28 0.29 0.30

TABLE-US-00007 TABLE 7 Ketchup with 50% sugar reduction: 50% reduction Trial No. 6/0 Trial No. 6/1 Trial No. 6/2 Ingredients (Base 6) Control g g g water 44.90 50.850 50.850 50.850 sugar 15.00 7.500 7.500 7.500 tomato paste 2-conc. 30.00 30.000 30.000 30.000 waxy maize starch 2.00 2.350 2.350 2.350 vinegar 10% 6.00 6.000 6.000 6.000 Salt 2.00 2.000 2.000 2.000 ketchup flavour 0.12 0.12 0.12 0.12 Stevia 1% solution 1.600 1.600 1.600 YE2 (1% solution) 0.28 0.29

[0103] Results: Although the Stevia-containing test compositions Trial No. 2/1, Trial No. 2/2 and Trial No. 2/3 in table 6 had a reduction of sugar by 33% compared to the control, almost no differences could be detected to the control composition. Similarly, the stevia-containing test compositions Trial No. 6/0, Trial No. 6/1 and Trial No. 6/2 in table 7, which had a sugar content reduced by 50% relative to the control, showed a sweetness and consistency that was very similar to the control composition. No off-taste could be detected in any of the test compositions.

[0104] Example 4: Application TestOat flakes

[0105] Oat flakes was prepared by mixing the ingredients listed in table 8 below. Samples 1-3 referred to in table 8 have a sugar content which is reduced by 50% compared to the control.

TABLE-US-00008 TABLE 8 Oat flakes with 50% sugar reduction: 50% sugar 50% sugar 50% sugar reduction reduction reduction sample 3 control sample 1 sample 2 (Stevia only) Oat flakes % g % g % g % g Full cream 80.00 200.00 83.236 208.07 83.136 207.82 83.20 208.00 milk Sugar 10.00 25.00 5.00 12.50 5.00 12.50 5.00 12.50 oat flakes 10.00 25.00 10.00 25.00 10.00 25.00 10.00 25.00 wheat flour 0.30 0.75 0.30 0.75 0.30 0.75 1% solution 1.40 3.52 1.50 3.77 1.50 3.75 Stevia 2% solution 0.064 0.16 0.0640 0.16 YE2 100.00 250.00 100.00 250.00 100.0000 250.00 100.00 250.00 comments a bit less sweet a bit too sweet too sweet

[0106] Results: It appears from the results depicted in the above table that it is possible to achieve a sweetness of the test composition comparable to that of the control without any off-taste.

[0107] Example 5: Application TestSoy milk

[0108] Soy milk was prepared by mixing the ingredients listed in table 9 below. The samples 1 and 2 referred to in table 10 have a sugar content which is reduced by 50% compared to the control.

TABLE-US-00009 TABLE 9 Preparation of base composition Control Base % g % g Soy milk light/bio drink 94.00 837.00 97.482 877.338 Sugar 6.00 63.00 2.50 22.50 Stevia 0.018 0.162 100.00 900.00 100.00 900.00

TABLE-US-00010 TABLE 10 Test compositions prepared with base: Ingredients YE2 YE3 Samples 1 2 Base 100 g 100 g YE2/YE3 0.30 0.30 Comments Sweeter than Very good taste, control close to control

[0109] Results: It appears from the results depicted in the above table that it is possible to achieve a sweetness of the test composition comparable to that of the control without any off-taste.

[0110] Example 6: Application TestFruit Preparation

[0111] A fruit preparation was prepared by mixing the ingredients listed in table 11 below in a Thermomix device. 1% (w/w) solution of stevia (Reb A, 95%) was prepared as follows: 1 g stevia plus 99 g demineralised water. 1% (w/w) YE3 solution was prepared as follows: 1 g YE3 plus 99 g demineralised water.

TABLE-US-00011 TABLE 11 Fruit preparation with 33% sugar reduction: Reduced Reduced 33% 33% Control Sample 1 Sample 2 Ingredients % % % Water 25.90 35.06 35.36 Sucrose - Part I 20.00 20.00 20.00 Frozen strawberries 40.00 40.00 40.00 Modified starch 4.10 4.60 4.60 1% solution stevia (Reb A, 95%) 0.04 0.04 1% solution YE3 0.30 Sucrose - Part II 10.00 100.00 100.00 100.00

[0112] The starch was mixed in water with the first part of the sugar. Then, the strawberries, stevia and YE3 were added. The components were mixed and cooked in the Thermomix device until a good consistency was achieved. After cooking, the second part of the sugar was added, and the mixture was cooled down.

[0113] Results: In the sensory tests, the control was found to taste sweet, less fruity and aromatic. Sample 2 was found to taste very sweet at the beginning and then developed a long-lasting, strong metallic-bitter off-taste. In contrast, sample 1 containing ye3 was found to taste fruity-fresh, sweet and balanced with only a very slight metallic off-taste. Accordingly, it could be proven that the off-taste could effectively reduced by adding YE3 to the product.

[0114] Example 7: Application TestSoya Yoghurt with Fruit 20% of fruit the fruit preparations (i.e. control, sample 1 and sample 2) referred to in Example 6 were premixed with 80% of Alpro Nature soya yoghurts containing 2.3% fat and 2.1% sugar.

[0115] Results: In the sensory tests, the yoghurt prepared with the control preparation had a strong cereals/soya note and tasted less fruity and aromatic. The yoghurt prepared with the preparation referred to as sample 2 tasted sweet at the beginning and then developed a metallic off-taste. It also tasted less fruity without any cereal or soya note. The yoghurt prepared with the preparation referred to as sample 1 tasted fruity-fresh, with a balanced sweetness and no cereal or soya note.

[0116] Example 8: Application TestSoya Chocolate Drink

[0117] Soya chocolate milk was prepared by mixing the ingredients listed in table 12 below.

TABLE-US-00012 TABLE 12 Soya yoghurt with fruit Control Sample 1 Sample 2 % % % Alpro Soya Choco Drink (7.5% 92.50 97.30 97.60 sugar, 1.8% fat) Sugar 7.50 Stevia Reb A (1% solution) 2.40 2.40 YE3 (1% solution) 0.30 100.00 100.00 100.00

[0118] Results: In the sensory tests, the control milk tasted sweet, slight bitter, with a slight cereal off-taste. The chocolate taste was low. Sample 2 tasted sweet at the beginning, but the sweet taste subsided and became bitter. Sample 1 tasted well- balanced, chocolate taste more intensive and much less cereal off-taste than the control.

[0119] Example 9: Application TestSoya Vanilla Dessert

[0120] Soya vanilla dessert was prepared by mixing the ingredients listed in table 13 below. All ingredients were added to mineral water and mixed until they were completely dissolved.

[0121] The sugar was premixed with starch and stevia. Alpro soya original, the YE3 solution and vanilla paste were added. The mass was stirred and cooked under stirring for 15 min at 90 C. After cooking, the mass was cooled down.

TABLE-US-00013 TABLE 13 Soya vanilla dessert Control Sample 1 Sample 2 Ingredients % % % Alpro Soya Original + 86.50 90.08 90.38 Calcium (1.8% fat and 2.1% sugar) Sugar 8.00 4.00 4.00 Mod. Starch 5.00 5.10 5.10 Vanilla Paste-Taylor & 0.50 0.50 0.50 Colledge Stevia 0.02 0.02 1% Solution YE3 0.30 100.00 100.00 100.00

[0122] Results: In the sensory tests, the control tasted sweet with a slight bitter and a slight cereal off-taste. The chocolate taste was low. Sample 2 tasted sweet at the beginning, but the sweet taste subsided. Sample 1 tasted well-balanced, slightly bitter with a chocolate taste that was more intensive than the control. The cereal off-taste was lower compared to the control.

[0123] Example 10: Sensory TestsTriangle test

[0124] Objective:

[0125] The objective of the sensory tests is to determine if a sugar-reduced product is significant different compared to a control product with a full content of sugar. The terms and definitions used within this test are in accordance with the British Standard ISO 4120:2004. The following terms and definitions were applied: [0126] Alpha-risk (-risk): probability of concluding that a perceptible difference exists when such difference in fact does not exist (Type I error, significance level or positive rate).

[0127] Beta-risk (-risk): probability of concluding that no perceptible difference exists when a difference in fact exists (Type II error, false negative rate).

[0128] Difference: situation in which samples can be distinguished based on their sensory properties. The proportion of assessments in which a perceptible difference is detected between the two products is given the symbol p.sub.d.

[0129] Sample: unit of product prepared, presented and evaluated in the test.

[0130] Sensitivity: general term used to summarize the performance characteristics of the test. In statistical terms the sensitivity of the test is defined by the values of , and p.sub.d.

[0131] Similarity: situation in which perceptible differences between the samples are so small that the products can be used interchangeably.

Testing

[0132] Panelists received a set of three samples (a triad) and were informed that two of the samples are alike and one is different. The panelists were asked to report which sample they believe to be different, even if the selection is based only on a guess.

Information about a triad:
Amount: approx. 30 g

Temperature: RT

[0133] Each sample had a different number consisting of three ciphers, e.g. 267

[0134] The number of correct responses provided by the panelists was counted and the significance was determined by reference to a statistical table (British Standard ISO 4120:2004). The panelists used prepared score sheets which utilized an equal number of the six possible sequences of two products, A and B:

TABLE-US-00014 ABB AAB ABA BAA BBA BAB

[0135] The statistical sensitivity of the test is a function of three values: , and p.sub.d using the following guidelines:

[0136] A statistically significant result at [0137] an -risk of 10% to 5% (0.10-0.05) indicates slight evidence that a difference was apparent, [0138] an -risk of 5% to 1% (0.05-0.01) indicates moderate evidence that a difference was apparent, [0139] an -risk of 1% to 0.1% (0.01-0.001) indicates strong evidence that a difference was apparent, [0140] an -risk below 0.1% (<0.001) indicates very strong evidence that a difference was apparent,

[0141] For -risks, the strength of the evidence that a difference was not apparent was assessed using the same criteria outlined as above substituting was not apparent for was apparent).

[0142] The maximum allowable proportion of distinguishers, P.sub.d falls into three ranges: [0143] p.sub.d <25% represent low value [0144] 35% <p.sub.d<25% represent medium sized values [0145] p.sub.d >35% represent large value

[0146] The results of the triangle tests were as follows:

Vanilla Pudding:

[0147] control vs. sugar reduced with YE2 and Stevia: very slight evidence that a difference was apparent; [0148] control vs. sugar reduced with Stevia: very slight evidence that a difference was apparent.

[0149] Chocolate Pudding: [0150] control vs. sugar reduced with YE2 and Stevia: very slight evidence that a difference was apparent; [0151] control vs. sugar reduced with Stevia: very strong evidence that a difference was apparent.

[0152] Ketchup: [0153] control vs. sugar reduced with YE2 and Stevia: very slight evidence that a difference was apparent; [0154] control vs. sugar reduced with Stevia: very strong evidence that a difference was apparent

[0155] Fruit Preparation: [0156] control vs. sugar reduced with YE2 and Stevia: very slight evidence that a difference was apparent; [0157] control vs. sugar reduced with Stevia: strong evidence that a difference was apparent.

[0158] Fruit Yoghurt: [0159] control vs. sugar reduced with YE2 and Stevia: very slight evidence that a difference was apparent; [0160] control vs. sugar reduced with Stevia: slight evidence that a difference was apparent