Patent Picks are chosen by the editors from publicly available sources. Today's invention is a glucosylated steviol glycoside as a sweet flavor modifier for use in foods and beverages.
Glucosylated steviol glycoside as a flavor modifier
U.S. Patent Application 20150305379
Publication date: Oct. 29, 2015
Inventors: S. Purkayastha, and A. Markosyan
Described by this patent application is a taste and flavor profile modifying composition including a blend of glucosylated steviol glycosides and residual steviol glycosides.
Specifically, a process was developed to make a mixture of glucosylated steviol glycosides with a small amount of other steviol glycosides and maltodextrin. The process involved precise control of pH, temperature, enzyme source and activity, quality of stevia extract, glucose-donor (amount and source) and time to achieve blends of different ratios of glucosylated steviol glycosides, steviol glycoside molecules, and maltodextrin.
According to the inventors, by increasing the number of glucose units in steviol glycoside molecules, for example, from stevioside to Rebaudioside A, the sweetness intensity increases and sweetness profile (taste) improves. However, the relative sweetness does not increase significantly beyond a certain level with a further increase of glucose units.
The inventors note that previously published data shows that sweetness quality improves with the addition of glucose units but does not explicitly or implicitly mention the addition of glucose units contributes to a reduction of sweetness.