GLUCOSYLATED STEVIOL GLYCOSIDE AS A FLAVOR MODIFIER

Abstract

A taste and flavor profile modifying composition is described. The composition includes a blend of glucosylated steviol glycosides and residual steviol glycosides which can modify the intensity of a taste and/or flavor in a food or beverage product.

Claims

1.-20. (canceled)

21. A food or beverage product comprising a taste and flavor modifying composition comprising at least 80% total steviol glycosides, the total steviol glycosides comprising a sum of glycosylated and non-glycosylated steviol glycosides wherein: (a) the glycosylated steviol glycosides comprise short-chain glycosylated steviol glycosides having one to four -1,4-glucosyl residues; and (b) the non-glycosylated steviol glycosides comprise residual steviol glycoside molecules comprising stevioside, rebaudioside A, and rebaudioside, C, and having P-configured glucosyl residues.

22. The food or beverage product of claim 21, wherein the beverage comprises a carbonated soft drink.

23. The food or beverage product of claim 21, wherein the taste and flavor profile are more intense than a comparative taste and flavor profile of a comparative food or beverage product which does not include the taste and flavor modifying composition.

24. The food or beverage product of claim 21, wherein a mouthfeel of said food or beverage product is improved in relation to a mouthfeel of a comparative food or beverage product which does not include the taste and flavor modifying composition.

25. The food or beverage product of claim 21, selected from the group consisting of carbonated soft drink, fruit juice drink, dairy food including cheese and frozen dairy products, dairy beverages, alcoholic beverages, baked goods, processed fruit and vegetable products, gelatins/puddings, confectionery and chewing gum, soups, sauces, gravies, breakfast cereals, snacks including nuts products and table top sweetener.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

[0030] The accompanying drawings are included to provide a further understanding of the invention. The drawings illustrate embodiments of the invention and together with the description serve to explain the principles of the embodiments of the invention.

[0031] FIGS. 1A-B illustrates the glycosylation steps for making different glucosylated steviol glycoside molecules from stevioside. FIG. 1A shows the single glycosylation of stevioside. FIG. 1B shows multiple glycosylation.

[0032] FIG. 2 is a graph of the sweetness potency, or sucrose equivalent value (SEY), of steviol glycosides and Glucosylated steviol glycosides at a 5% sugar sweetness level.

[0033] FIG. 3 shows the impact of degree of glucosylation on the perception of sweetness and flavor profile of a typical beverage application.

[0034] FIG. 4 shows the impact of GSG components on the perception of sweetness and bitterness in beverage application.

DETAILED DESCRIPTION OF THE INVENTION

[0035] It has been unexpectedly discovered that glycosylation of steviol glycosides beyond a certain number of glucose units effectively reduces sweetness. It has also been discovered that with the reduction of sweetness, the glucosylated steviol glycosides (hereinafter GSG) can contribute to the modification of flavor and sweetness profiles in a wide range of food and beverage applications.

[0036] It has also been discovered that the modification of flavor and sweetness profile is affected by the composition of the blend of GSG, steviol glycosides (SG) and maltodextrin. The size and amount of GSG molecules and the type and amount of residual steviol glycoside (SG) contribute different degree of flavor modification. Therefore, while sweetness decreases with glycosylation, flavor modification increases. The flavor modification may include an increase (enhance) in certain flavor note and/or reduction (suppress) of certain other flavor notes. The blend of GSG and SG provides a certain amount of sweetness, but the present invention shows that such blends modify the flavor and sweetness profile in a wide range of food and beverage applications.

[0037] The present invention pertains to a process where the blend of specific type and content of GSG and SG made from Tapioca starch and stevia extract, which contains total steviol glycoside content from 50 to 100%, with predominant steviol glycoside molecules of stevioside, Reb A, Reb B, Reb C and Reb D. The specific type of GSG means GSG molecules derived from steviol glycosides with different degree of glycosylation, resulting number of additional glucose units added to base steviol glycoside molecules. The type of residual steviol glycosides means the unreacted residual steviol glycosides, which may be stevioside, Reb A, Reb B, Reb C, Reb D and other steviol glycoside molecules present in the stevia extract.

[0038] The present invention also pertains to the specific composition of blends, where the type and amount of different GSG molecules and SG molecules contribute different degree of taste modification in the food and beverage applications.

[0039] Advantages of the present invention will become more apparent from the detailed description given hereinafter. However, it should be understood that the detailed description and specific examples, while indicating preferred embodiments of the invention, are given by way of illustration only, since various changes and modifications within the spirit and scope of the invention will become apparent to those skilled in the art from this detailed description.

[0040] The compositions can be used as flavor and sweetness profile modifier in various food and beverage products. Non-limiting examples of food and beverage products include carbonated soft drinks, ready to drink beverages, energy drinks, isotonic drinks, low-calorie drinks, zero-calorie drinks, sports drinks, teas, fruit and vegetable juices, juice drinks, dairy drinks, yoghurt drinks, alcohol beverages, powdered beverages, bakery products, cookies, biscuits, baking mixes, cereals, confectioneries, candies, toffees, chewing gum, dairy products, flavored milk, yoghurts, flavored yoghurts, cultured milk, soy sauce and other soy base products, salad dressings, mayonnaise, vinegar, frozen-desserts, meat products, fish-meat products, bottled and canned foods, tabletop sweeteners, fruits and vegetables.

[0041] Additionally the compositions can be used in drug or pharmaceutical preparations and cosmetics, including but not limited to toothpaste, mouthwash, cough syrup, chewable tablets, lozenges, vitamin preparations, and the like.

[0042] The compositions can be used as-is or in combination with other sweeteners, sugar alcohols, flavors and food ingredients in food, beverage, pharmaceutical and cosmetics applications.

[0043] The following examples illustrate vanous embodiments of the invention. It will be understood that the invention is not limited to the materials, proportions, conditions and procedures set forth in the examples, which are only illustrative.

Example 1

[0044] Preparation of the blend of Steviol Glycosides and Glucosylated Steviol Glycosides Several compositions containing blends of different GSG and SG components were prepared from stevia extract and starch. The samples as outlined below were produced by treating the raw materials, steviol glycosides extracted from the Stevia plant, and starch extracted from tapioca, with a natural enzyme. The enzyme transfers glucose units from starch to the steviol glycosides. The enzyme used to facilitate this transfer is produced by means of fermentation using non-GMO (non-genetically modified organism) bacteria. Specifically, FIG.

[0045] IA illustrates the single glycosylation (G1) of a stevioside molecule. This process can yield multiple glycosylation (G2, G3, etc.) of different steviol glycosides (mainly stevioside and Rebaudioside A) present in stevia extract as shown in FIG. 1B.

Manufacturing Steps for Blends of GSG and SG

[0046] a) Tapioca starch is dissolved m RO water and liquefied by CGTase under controlled processing conditions, [0047] b) The stevia extract with total steviol glycosides content between 75% and 99% is added to liquefied starch. [0048] c) The starch to stevia extract ratio was optimized between 35:65 and 65:35. The ratio was closer to 50/50 ratio for the majority of samples. [0049] d) CGTase (cyclomaltodextrin glucanotransferase) enzyme added to mixture and incubated at 60 C. for a desired length of reaction time to glycosylate steviol glycosides with glucose molecules derived from Tapioca starch. [0050] e) After the desired ratio of GSG and residual steviol glycoside contents achieved, the reaction mixture is heated to 100 C. for 15 min to inactivate the CGTase, which is then removed by treating with activated carbon. [0051] f) The resulting solution of GSG, residual steviol glycosides and maltodextrin is concentrated by means of conventional vacuum evaporator and dried.

TABLE-US-00001 TABLE 1 Composition of Glucosyl Steviol Glycosides & Steviol Glycosides in Flavor composition Composition (dry basis) GSG SG Content, Blends Stevia Extract Used Content Predominant SG GSG-S TSG > 95%, RA > 50% >95% <5%, Reb A GSG-M TSG > 95%, RA > 50% >75% <8%, Reb A GSG-L TSG > 95%, RA > 50% >75% <10%, Reb A GSG-RA TSG > 95%, RA > 95% >75% <8%, Reb A GSG-SW TSG > 75%, ST > 50% >75% <8%, Stevioside

Example 2

Evaluation of !so-Sweetness of Different Blends of GSG & SG

[0052] To determine the concentration of the blends (Table 1) at which barely any sweetness perception is detected, a series of samples of each blend (Concentration ranging between 40 mg/Land 140 mg/L) were prepared and tested against 1% sugar solution. The test parameters and results are outlined in Tables 2 & 3, respectively.

TABLE-US-00002 TABLE 2 Methodology used for determining the iso- sweetness of blends at 1% sugar solution Nature of Participants: Company employees Number of Sessions 1 Number of Participants: 25 Test Design: 2- AFC, Balanced, randomized within pair. Blind Sensory Test Method: Intensity ratings Environmental Condition Standard booth lighting Attributes and Scales: Which sample is sweeter? Statistical Analysis: Paired comparison Test Sample Size ~1.5 oz. in a clear capped plastic cup Serving Temperature Room temperature (~70 F.) Serving/Panelists Samples served simultaneously. Panelists Instruction: instructed to read ingredient statement, evaluate each sample.

TABLE-US-00003 TABLE 3 Sweetness equivalence at 1% sugar equivalent sweetness in water Blends Concentration (mg/L) OSO-S 63 OSO-M 80 OSO-L 120 OSO-RA 82 OSO-SW 80

Example 3

Evaluation and Comparison of Sweetness of the GSG+SG Composition with Selected Commercial Steviol Glycoside Samples

[0053] To evaluate the iso-sweetness of steviol glycosides (SO) and glucosylated steviol glycosides (OSO), a series of stevia derived samples were selected as shown in Table 4. To evaluate the sweetness potency of various concentrations of stevia products in aqueous solutions, aqueous solutions of sugar, stevioside, Rebaudioside A (Reb A), Rebaudioside D (Reb D), OSO-S (contains mainly smaller OSOs with 1 or 2 glucose units added to SO), OSO-M and OSO-L at various concentrations were prepared using bottled water. Samples were evaluated by the judges at room temperature (70-72 F.).

TABLE-US-00004 TABLE 4 Olucosylated Steviol Glycosides with added Residual glucose unit Test Molecular Steviol Steviol 01 03- 010- Ingredients Wt (avg) equivalent Olycosides &02 09 020 Stevioside 805 0.396 >99% RebA 967 0.329 >99% RebD 1129 0.282 >99% OSO-S 1210 0.263 <10% 95% OSO-M 1380 0.231 <8% 42% 50% OSO-L 1798 0.177 <6% 19% 60% 16%

[0054] The judges were 11 panelists that have been previously qualified for their taste acuity and trained in the use of a sweetness intensity rating scale. The evaluations were done in duplicate using the same panelists so that a total of 22 values were generated for each average data point. Prior to the conduct of the study, judges were trained with sugar solutions and the use of the ballot.

[0055] Samples were given to the judges sequentially and coded with triple digit numbers. The order of sample presentation was randomized to avoid order of presentation bias. A rest period of five minutes was provided between samples. Water and unsalted crackers were provided in order to cleanse the palate.

[0056] Results were statistically analyzed to generate a standard error value for each solution as well as a confidence level at a 95% level. By comparing the sweetness of each test ingredient to the sweetness of several sucrose solutions, the sweetness potency (at 5% sucrose equivalent) and concentration of each stevia ingredient was estimated as shown in FIG. 2. The sweetness equivalence of stevia ingredient at 5% sucrose-level is commercially relevant. This figure shows the effect of glycosylation on the SEV of steviol glycosides. The sweetness increases from stevioside to Reb A and then starts decreasing as more glucose units are added to the base molecules (stevioside and Reb A).

Example 4

[0057] Effect of Glycosylation on Flavor modification of No-Sugar-Added Beverage A mango-passion fruit flavored water formula was developed to evaluate the effect of different stevia ingredients on the sweetness and flavor profile of the beverage. A total of 9-10 panel members participated in this sensory test, where they assigned relative values to sweetness, onset of sweetness, mango fruit flavor, passion fruit flavor, acidity, overall taste, etc.

[0058] Table 5 shows the no-sugar added beverage formula that used mainly Reb A, Reb D, GSG-S, or GSG-L. The amount of each ingredient (Reb A: 150 ppm; Reb D: 165 ppm; GSG-S: 190 ppm; and GSG-L: 300 ppm) was selected to have around 50 ppm of steviol in each formula.

TABLE-US-00005 TABLE 5 Mango-Passion Fruit Flavored Beverage (No Sugar Added) Stevia Ingredient RebA RebD GSG-S GSG-L Water 95.82 95.82 95.82 95.82 SO Content 0.015 0.0165 0.019 0.03 Citric Acid 0.078 0.078 0.078 0.078 Sodium Citrate 0.056 0.056 0.056 0.056 Mango flavor 0.031 0.031 0.031 0.031 Passion fruit flavor 0.014 0.014 0.014 0.014

[0059] FIG. 3 shows the modification of flavor and sweetness profiles caused by glycosylation. The sweetness intensity decreased and sweet onset delayed with glycosylation. Mango flavor was enhanced and the passion fruit flavor was suppressed with glycosylation.

EXAMPLES

Effect of the GSG Composition of the Blend on Taste Modification of Calorie Reduced Water Solution

[0060] To determine the contribution of different flavor blends on a sweetened, acidified water (with citric acid) formulation, samples were made with 9% sugar solution (pH 3.2) and GSG compositions as shown in Table 6 and compared against 10% sugar solution (pH 3.2).

[0061] Since sweetness intensity can impact the perception of the overall taste, flavor and sweetness profile, the main objective was to determine the contribution of different flavoring blends on different taste attributes by adding amount of each blend (Table 6) that contributes 1% sugar equivalent sweetness. The taste attributes of sweetness intensity, bitterness intensity and overall liking were used to rank flavors from most to least desirables.

[0062] The sensory evaluation was conducted by 20 members consumer panel recruited in Chicago area. Each person was trained on 15 point sweetness and bitterness intensity scale. For each sample, sweetness and bitterness intensity was evaluated on a 15 point scale. Sweet and bitter aftertaste was assessed on a 5 point scale. Overall liking was evaluated on a 9 point hedonic scale. Each participant tasted 5 samples during one session. Unsalted cracker and water were used to cleanse palate in addition to 2 minute wait between samples.

[0063] In forced ranking, the consumer panels found that GSG-S contributed the highest perception of sweetness, which decreased with larger molecules of GSG (GSG M & GSG-L) as shown in FIG. 4. The perception of bitterness was least for GSG-S, highest for GSG-M. The GSG-L and combination of GSG had lower bitterness than GSG-M. GSG-S was directionally better in delivering sweetness intensity without contributing significant bitterness. The statistical analysis of results indicates that the perception of lower bitterness had the highest impact on the overall liking of a sample. The sweet and bitter aftertaste had lower impact than bitter perception on the overall liking of a sample. FIG. 4 shows the relative perception of sweet and bitter taste.

TABLE-US-00006 TABLE 6 Formulations used for evaluating the impact of different GSG blends on taste Formulation: 9% acidified sugar Blends tested solution + flavoring ingredient GSG-S +63 ppm GSG-M +80 ppm GSG-L +120 ppm GSG-RA +82 ppm Combination +21 ppm GSG-S + 27 ppm GSG-SRL GSG-RA + 40 ppm GSG-L

TABLE-US-00007 TABLE 7 Ranking of samples according to sweet and bitter taste (highest 1, least 4) Flavor Blends Ranking by percentage (%) of panel members Sweet Ranking 1 2 3 4 Ranking High (1 + 2) GSG-S 50 25 20 5 75 GSG-M 25 25 25 25 50 GSG-L 10 30 15 45 40 GSG-SRL 15 20 40 25 35 Bitter Ranking 1 2 3 4 Ranking High (1 + 2) GSG-S 15 20 15 50 35 GSG-M 35 35 10 20 70 GSG-L 20 25 35 20 45 GSG-SRL 30 20 40 10 50

Example 6

Effect of the GSG and SG Composition of the Blend on Flavor Modification of Calorie Reduced Water Solution

[0064] To determine the contribution of flavor blends derived from different stevia extract and the distribution of residual SG, two GSG samples, GSG-M and GSG-R W were selected. Both these samples have similar GSG content, but they were made from different stevia extracts. GSG-M is made from a stevia extract with high Reb A content and it contains the predominantly Reb A as the residual SG in the blend. GSG-S is made from a stevia extract with high stevioside content and thus it contains the predominantly stevioside as the residual SG in the blend. To investigate the impact of the difference in residual SG content, two sets of acidified sweetened water (with citric acid) formulation, as outlined below, were prepared and tested by 25 consumer panel members.

[0065] Each participant was presented Set 1 first, followed by Set 2. The order of samples in each set was randomized and evaluated for sweetness, bitterness intensity and aftertaste and overall liking. Also, each panel member was asked for forced preference for liking in each set.

[0066] The Set-1 test samples sweetened with GSG-M and GSG-SW were judged directionally sweeter than 10% sugar solution (p=0.27 and p=0.15 respectively). The bitterness and aftertaste was similar to the control. No significant differences were seen in overall liking. In forced preference testing, the panel members preferred GSG-SW (48% ranked 1.sup.st) over control (28% ranked 1.sup.st) and GSG-M (24% ranked 1.sup.st).

[0067] The set-2 samples sweetened with Reb A and the GSG-M or GSG-SW scored directionally higher on sweetness intensity. The bitterness for GSG-SW was directionally lower than control (p=0.6). No significant differences were seen in aftertaste and overall liking.

TABLE-US-00008 TABLE 8 Samples tested with two GSG samples to determine the effect of residual steviol glycosides blended with GSG Set of Sample Formulation used for sensory testing Set 1 Acidified (citric acid) water solution of 10% sugar (Control) Acidified water solution with 9% sugar and GSG-M of 120 ppm Acidified water solution with 9% sugar and GSG-SW of 90 ppm Set 2 Acidified water solution of Reb A @ 500 ppm (Control) Acidified water Solution of Reb A @ 500 ppm and GSG-M of 120 ppm Acidified water Solution of Reb A @ 500 ppm and GSG-SW of 90 ppm

[0068] It is to be understood that the foregoing descriptions and specific embodiments shown herein are merely illustrative of the best mode of the invention and the principles thereof, and that modifications and additions may be easily made by those skilled in the art without departing from the spirit and scope of the invention, which is understood to be limited only by the scope of the appended claims.