Note : Les descriptions sont présentées dans la langue officielle dans laquelle elles ont été soumises.
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Sweetening compositions
Description
The present invention relates to sweetening compositions, their use for the
preparation of
sweetening syrups and beverages as well as to the preparation of said
beverages.
Common soft drinks usually contain significant amounts of natural sugars such
as sucrose,
glucose, fructose or mixtures thereof. The caloric content of these natural
sugars usually is
in the range from 3.6 to 3.9 kcal/g. Many attempts have been made to reduce
the caloric
content of beverages such as soft drinks. In some instances natural sugars
have been re-
placed by steviol glycosides. Some steviol glycosides have a sweetening power
which is
about 240 to 400 times that of natural sugar sucrose. Steviol glycosides are
derived from
extracts of the leaves of the stevia plant (Stevia rebaudiana Berton . The
four major steviol
glycosides found in the leaves of the stevia plant are stevioside (about 5 to
10 wt-%), rebau-
dioside A (about 2 to 4 wt-%), rebaudioside C (about 1 to 2 wt-%) and
dulcoside A (about
0.5 to 1 wt-%). Further steviol glycosides which are found in the extract of
the leaves of the
stevia plant, however in rather minute quantities, are rebaudioside B,
rebaudioside D and
rebaudioside E. The common aglycon of all steviol glycosides is steviol which
belongs to the
class of diterpenes.
Unfortunately, beverages sweetened with steviol glycosides suffer some
drawbacks which
for many consumers outway the caloric content of conventional beverages.
Steviol glyco-
sides are known to cause a bitter and/or licorice-like aftertaste, in some
instances also a
metallic aftertaste. In addition, the sweet sensation is retarded to some
extent, that is, the
sweetening exhibit a so-called lingering. In some cases steviol glycosides are
also responsi-
ble for a blunt or dry mouthfeel.
In EP 2 519 118 sweetening compositions are disclosed containing a sweetener
and at least
one sweetness enhancer chosen from terpenes, flavonoids, amino acids,
proteins, polyols,
other known natural sweeteners, seco-dammarane glycosides, and analogues
thereof. Suit-
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able sweetening enhancer are reported to include stevia sweeteners, such as
stevioside, ste-
violbioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D,
rebaudioside
F, and dulcoside A. The at least one sweetness enhancer has to be present in
the composi-
tion in an amount at or below the sweetness detection threshold level of the
at least one
sweetness enhancer, and the at least one sweetener and the at least one
sweetness enhancer
are different.
In EP 2 386 211 the use of rubusoside for masking, reducing or suppressing a
bitter, sour
and/or astringent taste impression of a bitter, sour and/or astringent-tasting
substance is
described. Compositions containing rubusoside shall mask, reduce or suppress
in food
products and in pharmaceuticals the bitter, sour and/or astringent taste
impression of
compounds such as steviosides and rebaudioside A.
And, WO 2008/049256 addresses a sweetened consumable comprising a) at least
0.0001
% of at least one sweetener, wherein said sweetener includes sucrose,
fructose, glucose,
high fructose corn syrup, corn syrup, xylose, arabinose, rhamnose, erythritol,
xylitol, man-
nitol, sorbitol, inositol, acesulfame potassium, aspartame, neotame,
sucralose, saccharine,
or combinations thereof, wherein said at least one sweetener or sweetener
combination is
present in a concentration above the sweetness detection threshold in a
concentration of at
least isosweet to 2% sucrose, and b) at least one sweetness enhancer selected
from the
group consisting of naringin dihydrochalcone, mogroside V, swingle extract,
rubusoside,
rubus extract, stevioside, and rebaudioside A. Each sweetness enhancer shall
be present in
a concentration near its sweetness detection threshold. For naringin
dihydrochalcone this
concentration shall be from 2 to 6o ppm, for rubusoside from 1.4 ppm to 56
ppm, for rubus
extract from 2 ppm to 8o ppm, for mogroside V from 0.4 ppm to 12.5 ppm, for
swingle ex-
tract from 2 to 60 ppm, for stevioside from 2 to 6o ppm, and for rebaudioside
A from i to
30 ppm.
Also many other attempts have been made to overcome the afore-mentioned
shortcomings
of steviol glycoside sweeteners such as a bitter and/or licorice-like
aftertaste, a blunt or dry
mouthfeel and/or a sweet aftertaste.
For example, according to WO 2012/073121 A2 the bitter aftertaste of steviol
glycosides
shall be decreased or eliminated by the reduction or elimination of
rebaudioside C or
dulcoside A or both from stevia compositions. However, it has been found that
the reduc-
tion of rebaudioside C and/or dulcoside A as such does not guarantee a
reduction in bitter
aftertaste. Moreover, even with stevia compositions being void of rebaudioside
C or
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dulcoside A consumers experience a slow onset and sometimes even a longer
duration of
the sweetness sensation.
In WO 2008/147726 it is described that a more sugar-like flavor profile shall
be obtained
by sweetener compositions comprising at least a) one sweetness enhancer such
as urea or
thiourea, b) at least one sweetener comprising a carbohydrate sweetener, a
natural high-
potency sweetener, a synthetic high-potency sweetener or a combination thereof
such as
rebaudioside compounds, sucralose, aspartame or acesulfame potassium, and c)
at least
one sweet taste improving composition selected from the group consisting of
carbohy-
drates, polyols, amino acids, or mixtures thereof.
New sweetened beverage formulations which do not exhibit a bitter aftertaste
shall be ob-
tained according to EP 2 474 240 Ai by use of rebaudioside D and an acidulant
comprising
at least lactic acid and one or both of tartaric acid and citric acid, and no
phosphoric acid.
From WO 2011/146463 A2 it can be derived that the bitterness in an otherwise
sweet com-
position containing steviol glycosides shall be masked by incorporating an
increased
amount, relative to naturally occurring compositions, of rebaudioside D.
EP 2 486 8o6 Ai discloses a low-calorie orange juice drink which makes use of
a mixture of
84 wt-% rebaudioside A and 16 wt-% rebaudioside D. Different from a low-
calorie orange
juice having been sweetened with a conventional stevia extract a pleasant
taste similar to
sucrose, a full mouthfeel, and no bitterness and no aftertaste shall be
observed during sen-
sory evaluation. A similar outcome was reported for a zero-calorie carbonated
beverage.
According to WO 2008/112967 Al the metallic aftertaste experienced with
beverages con-
taining conventional steviol glycosides shall be masked by the presence of
anisic acid.
And, in WO 2012/109585 Al it is disclosed that attributes such as bitterness,
sweet after-
taste and licorice flavor of steviol glycosides may be overcome by sweetening
compositions
comprising a blend of rebaudioside A, rebaudioside B and steviol glycosides,
in particular
when the ratio of rebaudioside B to total steviol glycosides in the blend
ranges from 0.5 %
to about 50 % and more preferably from about 5 % to about 40 %.
Sucrose being the standard natural sweetener has a characteristic time and
intensity sweet-
ness profile. Whereas some artificial sweeteners have a more rapid onset of
sweetness than
sucrose, most artificial sweeteners such as stevia compounds have not only a
significantly
slower onset but also exhibit a significantly longer linger than sucrose. The
afore-
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mentioned drawbacks associated with the use of steviol glycosides are still
not overcome to
a satisfactory extent. It is therefore desirable to obtain beverages, which
contain less or no
natural sweeteners, and which have a much improved sweetness and aroma
profile.
Accordingly, there still is a need to provide low-calorie beverages which do
not exhibit a
delayed onset of the sensation of sweetness and which, optionally, also do not
suffer from a
bitter or licorice-like aftertaste and/or which do not cause a blunt or dry
mouthfeel. Hence,
it has been a major goal of the present invention to attain a temporal
sweetening profil sim-
ilar or even essentially identical to that of natural sugar, i.e. a natural
sweetening profile, in
particular with respect to both the onset of sweetness and its lingering time.
The problem underlying the present invention has surprisingly been solved by a
sweetening
composition according to a first embodiment comprising a) at least one natural
sweet-
tasting carbohydrate, b) at least one stevia compound, c) rubusoside and/or at
least one
rubusoside derivative and/or neohesperidin and/or thaumatine and/or phloretin
and/or
trilobatin and/or monatin and/or hesperetin and/or at least one enzyme-treated
steviol
glycoside, in particular rubusoside or at least one rubusoside derivative or
neohesperidin or
at least one enzyme-treated steviol glycoside or any combination thereof, and
d) at least one
tannin, in particular tannic acid and/or at least one tannic acid derivative
or a composition
or extract containing tannic acid and/or at least one tannic acid derivative
in an amount,
based on the at least one tannin, in particular tannic acid and the at least
one tannic acid
derivative.
With said first embodiment the at least one tannin, in particular tannic acid
and/or at least
one tannic acid derivative or a composition or extract containing tannic acid
and/or at least
one tannic acid derivative, are to be present in an amount, based on the at
least one tannin,
in particular tannic acid and the at least one tannic acid derivative, in the
range from 1 mg/1
to 400 mg/1, preferably in the range from io mg/1 to 300 mg/1 and more
preferably in the
range from 25 to 250 mg/1, if the composition of said first embodiment is an
aqueous com-
position, in particular in the form of a beverage.
Alternatively or simultaneously, said first embodiment of a sweetening
composition can be
characterized in that, based on the total weight of component b), component
c), in particu-
lar the rubusoside and/or at least one rubusoside derivative, and component
d), in particu-
lar tannic acid and/or at least one tannic acid derivative, the component b)
is present in an
amount in the range from 45 to 75 wt-%, the component c), in particular the
rubusoside
and/or at least one rubusoside derivative, is present in an amount in the
range from 2 to 40
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wt-%, and the component d), in particular tannic acid and/or at least one
tannic acid deriv-
ative, is present in an amount in the range from 2 to 40 wt-%, wherein in each
case the sum
of components b), c) and d) always adds up to ioo wt-%. The weight ranges are
in particu-
lar applicable for an alternative embodiment in which the composition of said
first embod-
iment represents a dry mixture, in particular in powder and/or particulate
form.
According to a preferred embodiment the aforementioned alternate forms of the
first em-
bodiment of a sweetening composition, based on the total weight of component
b), compo-
nent c), in particular the rubusoside and/or at least one rubusoside
derivative, and compo-
nent d), in particular tannic acid and/or at least one tannic acid derivative,
the component
b) is present in an amount in the range from 50 to 70 wt-%, in particular 55
to 65 wt-%, the
component c), in particular the rubusoside and/or at least one rubusoside
derivative, is
present in an amount in the range from 5 to 35 wt-%, in particular 1.0 to 30
wt-%, and the
component d), in particular tannic acid and/or at least one tannic acid
derivative, is present
in an amount in the range from 5 to 35 wt-%, in particular io to 30 wt-%,
wherein in each
case the sum of components b), c) and d) always adds up to 100 wt-%.
The at least one natural sweet-tasting carbohydrate of the first embodiment in
particular is
sucrose. And, among the at least one stevia compound of the first embodiment
those are
preferred selected from the group consisting of steviol glycosides,
rebaudiosides and mix-
tures thereof.
Among the compounds of component c) of the first embodiment of the sweetening
compo-
sition of the present invention rubusoside and/or at least one rubusoside
derivative are
preferred, rubusoside being particularly preferred.
Tannins in the meaning of the present invention shall comprise polyphenols, in
particular
so-called plant polyphenols, which exhibit an astringent sensation. It is
presently believed
that said astringent sensation is caused by or associated with a binding
reaction of said pol-
yphenols to proteins. For example, tannic acid coagulates albumen and gelatin.
Tannins
usually have two or three phenolic hydroxyl groups on the phenyl ring. Tannins
can, for
example, be classified into pyrogallol type tannins and the catechol type
tannins. Tannins
can also be classified into so-called hydrolysable tannins, e.g. based on
ellagic acid and gal-
lic acid, and condensed tannins, e.g. based on catechol. Tannins of the
present invention
can be derived from any of the aforementioned classified groups.
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Suitable tannins encompass for example ellagitannins, such as punicalagin and
geranii, and
gallotannins which belong to the class of hydrolysable tannins, as well as
stilbenoids such
as astringin or resveratrol. Ellagitannins usually contain various numbers of
hexahy-
droxydiphenoyl (HHDP) units, as well as galloyl units and/or sanguisorboyl
units bound to
sugar moiety. Suitable representatives of tannins also comprise
epigallocatechin gallate,
epicatechin gallate, and phlorotannins.
Tannins can for example be obtained from extracts of oak or of pomegranates,
in particular
pomegranate rind extracts. For example, gallic acid is found in gallnuts,
sumac, witch hazel,
tea leaves, oak bark,
The composition or extract containing at least one tannin, in particular
tannic acid and/or
at least one tannic acid derivative, can be derived from seeds, bark, cones,
husk, and/or
heartwood of oak, pomegranate, chestnut, gallnut or mimosa, in particular from
oak or
pomegranate.
Tannic acid in the meaning of the present invention in particular comprises
polygalloyl glu-
coses and polygalloyl quinic acid esters with the number of galloyl moieties
per molecule in
particular ranging from 2 up to 12, in particular 3 to 12, e.g. decagalloyl
glucose. According-
ly, tannic acid in the meaning of the present invention can be understood to
be, for exam-
ple, formed of gallic acid molecules and glucose. Tannic acid will usually
hydrolyze into
glucose and gallic acid and/or ellagic acid units. In general, with the term
tannic acid both
an individual compound as well as a mixture of two or more compounds is meant.
Enzyme-treated steviol glycosides include those steviol glycosides having been
treated with,
for example, cyclomaltodextrin glucanotransferase (CGTase).
The compounds of component c) of the first embodiment of the present
invention, in par-
ticular rubusoside or a rubusoside derivative or neohesperidin or enzyme-
treated steviol
glycosides, and even more particular rubusoside, have been found with the
compositions of
the present invention to assist in improving its sweetening profile at the
onset so that the
sweetening sensation is shifted towards the actual consumption of the
sweetening composi-
tion of a product containing said sweetening composition of the first
embodiment of the
present invention. Rubusoside (CAS No: 64849-39-4) can be found in leaves of
Rubus
suavissimus S. Lee (Chinese sweet leaf). Rubusosides in the meaning of the
present inven-
tion shall also comprise enzymatically-treated rubusosides.
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With the sweetening compositions according to said first embodiment it is
preferred that
the at least one natural sweet-tasting carbohydrate, in particular sucrose, is
present in an
amount in the range from 5 to 8o g/1, preferably in the range from 15 g/1 to
70 g/1 and more
preferably in the range from 25 to 55 g/l. Alternatively or in addition in
said sweetening
compositions of the first embodiment rubusoside and/or at least one rubusoside
derivative
preferably is present in an amount in the range from 20 to 200 mg/1, more
preferably in the
range from 20 mg/I to 150 mg/1 and in particular in the range from 30 to 125
mg/l.
The problem underlying the present invention has also been solved by a
sweetening compo-
sition, also referred to as second embodiment of a sweetening composition of
the present
invention, comprising a) at least one natural sweet-tasting carbohydrate, in
particular su-
crose, b) at least one stevia compound, in particular selected from the group
consisting of
steviol glycosides, rebaudiosides and mixtures thereof, c) rubusoside and/or
at least one
rubusoside derivative and/or neohesperidin and/or thaumatine and/or phloretin
and/or
trilobatin and/or monatin and/or hesperetin and/or at least one enzyme-treated
steviol
glycoside, in particular rubusoside or at least one rubusoside derivative or
neohesperidin or
at least one enzyme-treated steviol glycoside or any combination thereof, d)
tannic acid
and/or at least one tannic acid derivative and e) oak extract and/or
pomegranate extract.
Among the compounds of component c) of the second embodiment of the sweetening
com-
position of the present invention rubusoside and/or at least one rubusoside
derivative are
preferred, rubusoside being particularly preferred.
In said second embodiment of the sweetening composition of the present
invention the at
least one natural sweet-tasting carbohydrate, in particular sucrose, is
preferably present in
an amount in the range from 5 to 8o g/1, more preferably in the range from 15
g/l to 70 g/1
and in particular in the range from 25 to 55 g/l. Alternatively or in addition
in said sweeten-
ing compositions of the second embodiment rubusoside and/or at least one
rubusoside
derivative is preferably present in an amount in the range from 20 to 200
mg/1, more pref-
erably in the range from 20 mg/1 to 150 mg/1 and in particular in the range
from 30 to 125
mg/l. And, again, alternatively or in addition in said second embodiment of
the sweetening
composition of the present invention the total amount of tannic acid and/or at
least one
tannic acid derivative is preferably present in an amount in the range from i
mg/1 to 400
mg/1, more preferably in the range from 10 mg/1 to 300 mg/1 and in particular
in the range
from 25 to 250 mg/l.
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The problem underlying the present invention has also been solved by a
sweetening compo-
sition, also referred to as third embodiment of a sweetening composition of
the present in-
vention, comprising a) acesulfam and/or aspartam, in particular acesulfam, b)
sucralose
and/or at least one stevia compound, in particular selected from the group
consisting of
steviol glycosides, rebaudiosides and mixtures thereof, and/or saccharin
and/or cyclamate,
c) neohesperidin and/or thaumatine and/or rubusoside and/or at least one
rubusoside de-
rivative and/or phloretin and/or trilobatin and/or monatin and/or hesperetin,
d) at least
one tannin, in particular tannic acid and/or at least one tannic acid
derivative or a composi-
tion or extract containing tannic acid and/or at least one tannic acid
derivative.
Among the compounds of component c) of the third embodiment of the sweetening
compo-
sition of the present invention neohesperidine and rubusoside are preferred,
neohesperi-
dine being particularly preferred.
In this third embodiment component d), based on the at least one tannin, in
particular tan-
nic acid and the at least one tannic acid derivative, is present in an amount
in the range
from 1 mg/1 to 400 mg/1, preferably in the range from io mg/1 to 300 mg/I and
more pref-
erably in the range from 25 to 250 mg/l.
Such a sweetening composition according to the third embodiment of the
invention is par-
ticularly preferred which comprises a) acesulfam and/or aspartame, in
particular acesul-
fam, b) sucralose or saccharin or at least one stevia compound, in particular
selected from
the group consisting of steviol glycosides, rebaudiosides and mixtures
thereof, c) neohe-
speridin, and d) at least one tannin, in particular tannic acid and/or at
least one tannic acid
derivative or a composition or extract containing tannic acid and/or at least
one tannic acid
derivative, wherein component d), based on the at least one tannin, in
particular tannic acid
and the at least one tannic acid derivative, is present in an amount in the
range from 1 mg/I
to 400 mg/1, preferably in the range from io mg/1 to 300 mg/1 and more
preferably in the
range from 25 to 250 mg/I if the composition of said third embodiment is an
aqueous com-
position, in particular in the form of a beverage.
Alternatively or simultaneously, said third embodiment of a sweetening
composition can be
characterized in that, based on the total weight of component a), in
particular acesulfam,
component b), in particular sucralose, component c), in particular
neohesperidine, and
component d), in particular tannic acid and/or at least one tannic acid
derivative, the com-
ponent a) is present in an amount in the range from io to 50 wt-%,the
component b) is pre-
sent in an amount in the range from 15 to 65 wt-%, the component c) is present
in an
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amount in the range from 0,1 to 4 wt-%, and the component d) is present in an
amount in
the range from 5 to 50 wt-%, wherein in each case the sum of components a, b),
c) and d)
always adds up to loo wt-%.
According to a preferred embodiment the aforementioned alternate forms of the
third em-
bodiment of a sweetening composition, based on the total weight of component
a), in par-
ticular acesulfam, component b), in particular sucralose, component c), in
particular neo-
hesperidine, and component d), in particular tannic acid and/or at least one
tannic acid
derivative, the component a) is present in an amount in the range from 15 to
45 wt-%, in
particular 20 to 40 wt-%,the component b) is present in an amount in the range
from 20 to
55 wt-%, in particular 30 to 45 wt-%, the component c) is present in an amount
in the range
from 0,2 to 3 wt-%, in particular 0,5 to 2 wt-%, and the component d) is
present in an
amount in the range from 10 10 40 wt-%, in particular 15 to 35 wt-%, wherein
in each case
the sum of components a), b), c) and d) always adds up to 100 wt-%,
Particularly preferable results as to an improved sweetening profile, i.e. a
sweetening pro-
file coming close to or being even essentially identical to that of natural
sugar, that is a so-
called natural sweetening profile, is obtained with the third embodiment of
the sweetening
composition of the present invention in which component b) comprises or
consists of su-
cralose, saccharin and cyclamate or, alternatively, in which component b)
comprises or
consists of at least one stevia compound, in particular selected from the
group consisting of
steviol glycosides, rebaudiosides and mixtures thereof, saccharin and
cyclamate.
In the sweetening compositions of the third embodiment of the invention, in
particular in
the form of an aqueous composition, preferably in the form of a beverage,
acesulfam and/or
aspartame is preferably present in an amount in the range from 25 to 250 mg/1,
more pref-
erably in the range from 50 to 200 mg/1 and in particular in the range from 75
to 150 mg/l.
Alternatively or in addition, in said sweetening compositions of the third
embodiment of
the invention sucralose preferably is present in an amount in the range from
20 to 750
mg/1, more preferably in the range from 40 mg/1 to 550 mg/1 and in particular
in the range
from 60 to 450 mg/1. And, alternatively or in addition, in said sweetening
compositions of
the third embodiment of the invention, and also in the preferred embodiment of
the first
and second embodiment, neohesperidin preferably is present in an amount in the
range
from 0.01 mg/1 to 20 mg/1, more preferably in the range from 0,1 mg/I to 15
mg/1 and in
particular in the range from 1,0 to 10 mg/l. Alternatively or in addition, in
said sweetening
compositions of the third embodiment of the invention saccharin preferably is
present in an
amount in the range from 10 mg/1 to 750 mg/1, more preferably in the range
from 20 mg/1
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to 500 mg/1 and in particular in the range from 30 to 400 mg/l. And,
alternatively or in
addition, in said sweetening compositions of the third embodiment of the
invention cycla-
mate preferably is present in an amount in the range from 10 mg/I to 500 mg/1,
more pref-
erably in the range from 50 mg/1 to 300 mg/1 and in particular in the range
from 75 to 200
mg/l. And, alternatively or in addition, in said sweetening compositions of
the third embod-
iment of the invention, and also in the preferred embodiment of the first and
second em-
bodiment, thaumatine preferably is present in an amount in the range from 0.01
mg/1 to 10
mg/1, more preferably in the range from 0,05 mg/1 to 5 mg/1 and in particular
in the range
from 0,1 to 2 mg/l. And, alternatively or in addition, in said sweetening
compositions of the
third embodiment of the invention rubusoside and/or at least one rubusoside
derivative
preferably is present in an amount in the range from 5 to 200 mg/1, more
preferably in the
range from io mg/1 to 150 mg/1 and in particular in the range from 20 to 125
mg/l. And,
alternatively or in addition, in said sweetening compositions of the third
embodiment of the
invention, and also in the preferred embodiment of the first and second
embodiment,
phloretin preferably is present in an amount in the range from 1 to 250 mg/1,
more prefera-
bly in the range from 5 mg/1 to 200 mg/1 and in particular in the range from
10 to 150 mg/l.
And, alternatively or in addition, in said sweetening compositions of the
third embodiment
of the invention, and also in the preferred embodiment of the first and second
embodiment,
trilobatin preferably is present in an amount in the range from 0,1 to 250
mg/1, more pref-
erably in the range from 1 mg/1 to 200 mg/1 and in particular in the range
from 5 to 150
mg/l. And, alternatively or in addition, in said sweetening compositions of
the third embod-
iment of the invention, and also in the preferred embodiment of the first and
second em-
bodiment, monatin preferably is present in an amount in the range from 0.01
mg/I to 20
mg/1, more preferably in the range from o,i mg/1 to 10 mg/1 and in particular
in the range
from 0,05 to 5 mg/l. And, alternatively or in addition, in said sweetening
compositions of
the third embodiment of the invention hesperetin preferably is present in an
amount in the
range from 1 to 750 mg/I, more preferably in the range from 10 mg/1 to 500
mg/1 and in
particular in the range from 25 to 250 mg/l.
In the sweetening compositions according to the first, second and third
embodiment of the
present invention the at least one stevia compound preferably is a mixture
comprising, in
particular consisting of, rebaudioside A, rebaudioside B and rebaudioside D
wherein, based
on the total weight of rebaudioside A, rebaudioside B and rebaudioside D,
rebaudioside A is
present in an amount in the range from 80.o to 99.0 wt-%, rebaudioside B is
present in an
amount in the range from 0.1 to 1.5 wt-%, and rebaudioside D is present in an
amount in
the range from 0.9 to 18.5 wt-%.
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Moreover, in the sweetening compositions according to the first, second and
third embod-
iment of the present invention the at least one stevia compound preferably is
a mixture
comprising, in particular consisting of, rebaudioside A, rebaudioside B and
rebaudioside D
wherein, based on the total weight of rebaudioside A, rebaudioside B and
rebaudioside D,
rebaudioside A is present in an amount in the range from 85.0 to 95.0 wt-%,
rebaudioside B
is present in an amount in the range from 0.2 to 1.2 wt-%, and rebaudioside D
is present in
an amount in the range from 4.8 to 13.8 wt-%.
Furthermore, in the sweetening compositions according to the first, second and
third em-
bodiment of the present invention rebaudioside A is present in an amount in
the range
from 86.0 to 94.3 wt-%, rebaudioside B is present in an amount in the range
from 0.3 to
0.9 wt-%, and rebaudioside D is present in an amount in the range from 5.4 to
13.1 wt-%, in
each case based on the total weight of rebaudioside A, rebaudioside B and
rebaudioside D.
In a particular preferred version of the sweetening compositions according to
the first, sec-
ond and third embodiment of the present invention rebaudioside A is present in
an amount
in the range from 90.5 to 94.0 wt-%, rebaudioside B is present in amount in
the range from
0.2 to 1.0 wt-% and rebaudioside D is present in amount in the range from 5.8
to 8.5 wt-%,
based on the total weight of rebaudioside A, rebaudioside B and rebaudioside
D, or
rebaudioside A is present in an amount in the range from 90.9 to 94.4 wt-%,
rebaudioside B
is present in amount in the range from 0.2 to 0.5 wt-% and rebaudioside D is
present in
amount in the range from 5.4 to 8.6 wt-%, in each case based on the total
weight of rebau-
dioside A, rebaudioside B and rebaudioside D.
Steviolglycosides such as rebaudioside A, rebaudioside B, rebaudioside D,
rebaudioside C,
rebaudioside E, rebaudioside F, stevioside, dulcoside, rubusoside and
steviolbioside can be
detected and determined according to HPLC-UV as specified in JECFA (2010)
Steviol Gly-
cosides, FAO JECFA Monograph 10, FAO, Rome.
The problem underlying the present invention has also been solved by a
sweetening compo-
sition, also referred to as fourth embodiment of a sweetening composition of
the present
invention, comprising a) 0,1 to 50 g/1 of a natural sweet-tasting
carbohydrate, in particular
selected from the group consisting of natural sweet-tasting monosaccharides,
40 to 120
g/I of a natural sweet-tasting carbohydrate different from a), in particular
selected from the
group consisting of natural sweet-tasting disaccharides, and c) 30 to 300 mg/1
rubusoside
and/or at least one rubusoside derivative and/or 0.$01 mg/I to 20 mg/1,
preferably in the
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range from 0,1 mg/1 to 15 mg/1 and more preferably in the range from 1,0 to 10
mg/1, neo-
hesperidin, or 0.01 mg/1 to 10 mg/1, preferably in the range from 0,05 mg/1 to
5 mg/1 and
more preferably in the range from 0,1 to 2 mg/1, thaumatine or 1 to 250 mg/1,
preferably in
the range from 5 mg/1 to 200 mg/1 and more preferably in the range from 10 to
150 mg/1,
phloretin or 0,1 to 250 mg/1, preferably in the range from i mg/1 to 200 mg/1
and more
preferably in the range from 5 to 150 mg/1, trilobatin or 0,01 mg/1 to 20
mg/1, preferably in
the range from 0,1 mg/1 to 10 mg/1 and more preferably in the range from 0,05
to 5 mg/1,
monatin or i to 750 mg/1, preferably in the range from 10 mg/1 to 500 mg/1 and
more pref-
erably in the range from 25 to 250 mg/1, hesperetin or at least one enzyme-
treated steviol
glycoside or any mixture thereof, in particular rubusoside and/or at least one
rubusoside
derivative and/or neohesperidin and/or at least one enzyme-treated steviol
glycoside.
Among the compounds of component c) of the fourth embodiment of the sweetening
com-
position of the present invention rubusoside and/or at least one rubusoside
derivative are
preferred, rubusoside being particularly preferred.
Said versions of the fourth embodiment of the present invention are
particularly preferred
which comprise a) 0,5 to 30 g/1 of a natural sweet-tasting carbohydrate
selected from the
group consisting of natural sweet-tasting monosaccharides, b) 70 to 110 g/1 of
a natural
sweet-tasting carbohydrate selected from the group consisting of natural sweet-
tasting di-
saccharides, and c) 40 to 220 mg/1 rubusoside and/or at least one rubusoside
derivative or
0,1 mg/1 to 15 mg/1 and preferably 1,0 to 10 mg/1 neohesperidin, or 0,05 mg/1
to 5 mg/1 and
preferably 0,1 to 2 mg/1 thaumatine or 5 mg/1 to 200 mg/1 and preferably 10 to
150 mg/1
phloretin or i mg/1 to 200 mg/1 and preferably 5 to 150 mg/1 trilobatin or 0,1
mg/1 to 10
mg/1 and preferably 0,05 to 5 mg/1 monatin or io mg/1 to 500 mg/1 and
preferably 25 to
250 mg/1 hesperetin.
In the sweetening compositions of the first to fourth embodiment of the
present invention
the at least one natural sweet-tasting carbohydrate preferably is selected
from the group
consisting of a natural sweet-tasting monosaccharide, a natural sweet-tasting
disaccharide,
a sweet-tasting sugar alcohol and a mixture thereof. While said the sweet-
tasting natural
monosaccharide preferably is selected from the group consisting of fructose,
glucose, man-
nose, rhamnose, xylose, tagatose, galactose, and mixtures thereof, said sweet-
tasting natu-
ral disaccharide is preferably selected from the group consisting of sucrose,
lactose, maltose
and mixtures thereof. Moreover, said sweet-tasting sugar alcohol preferably is
selected
from the group consisting of erythritol, glycerol, lactitol, maltitol,
mannitol, sorbitol, xylitol,
galactitol and mixtures thereof.
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With the sweetening compositions of the first to fourth embodiment of the
present inven-
tion it is particularly preferred to make use of sucrose as the sweet-tasting
natural disaccha-
ride.
The sweetening compositions of the first to fourth embodiment of the present
invention can
further comprise at least one flavoring ingredient selected from the group
consisting of ga-
langal, cocoa, cinnamon, lemon, lemon juice concentrate, coca leaf, orange,
orange oil, corn
mint, pine, cardamom, mace, clove, lime, lime oil, nutmeg, nutmeg oil, mustard
seeds,
mustard seed oil, caramel, rosemary, pepper, honey, ginger, vanilla, licorice,
licorice ex-
tract, cola nut and cola nut extract or mixtures thereof.
In a particularly preferred embodiment the sweetening compositions of the
first to fourth
embodiment of the present invention further comprise taurine and/or caffeine.
According-
ly, the sweetening compositions of the first to fourth embodiment of the
present invention
can be used for sweetening beverages, in particular soft drinks or energy
drinks.
Interestingly, the sweetening compositions of the present invention are also
suited to pre-
pare precursor compositions in the form of a syrup which can be easily stored
and trans-
ported and can be used on demand for the preparation of in particular
carbonated beverag-
es.
The problem underlying the present invention has also been solved by a
beverage compris-
ing a sweetening composition according to any of the first to fourth
embodiment of the pre-
sent invention. Here, the sweetening composition according to any of the first
to fourth
embodiments of the present invention can already as such represent an aqueous
composi-
tion, in particular a beverage. Alternatively, said sweetening composition
according to any
of the first to fourth embodiments of the present invention, without added
water present,
can also represent a dry mixture, in particular in powder and/or particulate
form. However,
even if the sweetening composition according to any of the first to fourth
embodiments of
the present invention represent aqueous compositions still further ingredients
such as fla-
vors or thickening agents may be added to form, for example, a commercial
beverage.
Suitable beverages according to preferred embodiments are characterized in
that rebaudi-
oside A, B and D in combination are present in the beverage in a concentration
in the range
from 0.01 to 1.0 g/1, preferably from 0.05 to 0.75 g/I and more preferably
from 0.1 to o.6
g/1 (determined at ambient temperature and i bar).
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Also those beverages according to the present invention are preferred in which
the sweet-
tasting natural carbohydrates and the sweet-tasting sugar alcohols are present
in combina-
tion in the beverage in a concentration not above 40 g/1, preferably in the
range from 5 g/1
to 35 g/1 and more preferably in the range from 10 g/1 to 25 g/1 (determined
at ambient
temperature and 1 bar). Ambient temperature in the meaning of the present
invention shall
mean room temperature, i.e. a temperature in the range from 20 C to 25 C.
The beverages of the present invention comprise, in particular carbonated,
soft drinks and
energy drinks. Suitable soft drinks also include cola-flavored soft drinks,
wherein cola-
flavored soft drinks also encompass cola-flavored-type soft drinks. Also these
beverages,
when being sweetened with the sweetening composition in accordance with the
present
invention, do not or do essentially not exhibit a slow onset of the sensation
of sweetness but
provide a rather harmonic sweetening profile and do not or do essentially not
have a bitter
or licorice-like aftertaste.
It is another benefit of sweetening compositions of the first to fourth
embodiment of the
present invention that beverages can be obtained which, if at all, contain
natural sugars
such as sweet-tasting carbohydrates and/or sweet-tasting sugar alcohols in a
very reduced
amount.
The sweetening compositions of the first to fourth embodiment of present
invention can
also comprise, for example when used with energy drinks, further ingredients
such as sodi-
um citrate, glucoronolactone, inositol, at least one vitamin, e.g. niacin,
pantothenic acid,
vitamin B6, vitamin B12, riboflavin, caustic caramel, caustic sulfite caramel,
ammonia car-
amel, sulfite ammonia caramel or ascorbic acid or mixtures thereof.
The sweetening composition of the present invention can be used for sweetening
beverages,
in particular soft drinks or energy drinks. The beneficial effects coming
along with the use
of the sweetening composition of the present invention can in particular also
be accom-
plished with carbonated beverages.
The problem of the present invention has also been solved by a method
comprising the
steps of a) providing a sweetening composition according to the first to
fourth embodiment
of the present invention, b) providing water and c) mixing components provided
under a)
and b). The process of the present invention particularly further comprises
the step (step
d)) of carbonating the beverage.
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According to another embodiment, the process of the present invention can
further com-
prise the step of adding at least one thickening agent, at least one sweet-
tasting natural car-
bohydrate, at least one sweet-tasting sugar alcohol, at least one organic acid
and/or at least
one flavoring ingredient to the sweetening composition according to the first
to fourth em-
bodiment of the present invention or to a mixture comprising water and one of
said sweet-
ening compositions of the present invention. The aforementioned components may
also be
added to water prior to mixing with any of said sweetening compositions of the
present
invention. Here, the definitions provided above for thickening agent, sweet-
tasting natural
carbohydrate, sweet-tasting sugar alcohol, organic acid and flavoring
ingredient are appli-
cable as well both in terms of general information and preferred embodiments.
Furthermore, it is also possible that the sweet-tasting natural carbohydrates
and/or at least
one sweet-tasting sugar alcohol are added to the mixture comprising water and
one of the
first to fourth embodiment of the sweetening compositions of the present
invention prior to
and/or after the carbonating step, preferably prior to the carbonating step.
The first to fourth embodiments of the sweetening compositions of the present
invention as
well as the beverages of the present invention, e.g. soft drinks or energy
drinks, in one em-
bodiment can also comprise common additives such as amino acids, coloring
agents, bulk-
ing agents, modified starches, texturizers, preservatives, antioxidants,
emulsifiers, stabi-
lizers, gelling agents or arbitrary mixtures thereof.
With the present invention it has been surprisingly found that sweetening
compositions are
accessible which do not exhibit a slow onset in the sweetening sensation. As
an additional
effect it is also possible to arrive at such sweetening compositions which do
not have a bit-
ter aftertaste and/or which also do not have a metallic aftertaste. Moreover,
it has surpris-
ingly been found that with the sweetening compositions of the present
invention an aroma
or sweetening profile can be accomplished which resembles that of beverages
having been
sweetened with natural sugars, even with carbonated beverages. Furthermore, it
has sur-
prisingly been found that with at least one tannin, in particular tannic acid
and/or tannic
acid derivatives, being present in the compositions of the present invention
the long-lasting
sweetening sensations of artificial sweeteners as, for example, stevia
compounds can be
shortened furnishing a natural or an essential natural sweetening sensation,
that is a sweet-
ening profile regularly caused by known high caloric sugars.
It is, thus, possible with the sweetening composition of the present invention
to prepare
beverages, in particular carbonated beverages, such as soft drinks and energy
drinks which
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though having a significantly reduced caloric content exhibit an improved
sweetness and
aroma profile and which in a preferred embodiment also do not differ
significantly in their
taste from conventional beverages having been sweetened with natural sugars
and/or artifi-
cial sweeteners. This also includes that a sweetened sensation is perceived by
the consumer
already at the very beginning. In addition, with the sweetening composition of
the present
invention beverages can be obtained which do not have an insipid or blunt
taste or mouth-
feel.
In the meaning of the present invention artificial sweeteners shall comprise
all sweeteners
different from natural sweeteners such as natural monosaccharide and
disaccharide sweet-
eners, e.g. glucose and sucrose.
The beverages of the present invention comprise, in particular carbonated,
soft drinks and
energy drinks. Suitable soft drinks also include cola-flavored soft drinks,
wherein cola-
flavored soft drinks also encompass cola-flavored-type soft drinks. Also these
beverages,
when being sweetened with the sweetening composition in accordance with the
present
invention, do not or do essentially not exhibit a slow onset of the sensation
of sweetness but
provide a rather harmonic sweetening profile and do not or do essentially not
have a bitter
or licorice-like aftertaste.
That is, with the present invention, in particular with the combined use of
rubusoside
and/or at least one rubusoside derivative and/or neohesperidin and/or
thaumatine and/or
phloretin and/or trilobatin and/or monatin and/or hesperetin and/or at least
one enzyme-
treated steviol glycoside, in particular rubusoside and/or at least one
rubusoside derivative,
and at least one tannin, in particular tannic acid and/or a tannic acid
derivative, beverages
are accessible which though having been sweetened or co-sweetened with
artificial sweet-
eners such as stevia compounds exhibit a temporal sweetness profile as to
onset time, dura-
tion, i.e. linger, and, if need be, intensity of sweetness being rather
similar to that of su-
crose. Accordingly, the present invention not only allows shifting the slow
onset of, for ex-
ample, stevia compounds towards that of sucrose, i.e. thereby exhibiting a
more rapid on-
set, but also aids in significantly reducing the lingering effect.
Although modifications and changes maybe suggested by those skilled in the
art, it is the
intention of the applicant to embody within the patent warranted hereon all
changes and
modifications as reasonably and probably come within the scope of this
contribution to the
art. The features of the present invention which are believed to be novel are
set forth in de-
tail in the appended claims. The features disclosed in the description and in
the claims
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Could be essential dime or in every cornbioa iOi or the realizaton of the
invention in its
ditir,rr einio )dirh-nts
17
