Sweetener and flavor composition comprising glycosylated high purity steviol glycosides
Compositions comprising high purity glycosylated steviosides and/or Maillard reaction products thereof are described. These compositions provide improved taste profiles and can be used as sweeteners or flavorants in consumable products, including foods and beverages.
1 . A glycosylated steviol glycoside (GSG) composition, comprising GSG in a total amount of 40-99.9 wt % of the GSG composition, wherein the GSG composition contains mono-glycosylated SG, di-glycosylated SG, tri-glycosylated SG, tetra-glycosylated SG, and penta-glycosylated SG, in a total amount that is in the range of 1-99 wt % of the total GSG, wherein the GSG composition contains greater than 5 wt % and less than 60 wt % of mono-glycosylated SG, and wherein the GSG composition contains greater than 5 wt % and less than 60 wt % of di-glycosylated SG.
2 . The GSG composition of claim 1 , further comprising unreacted steviol glycosides (SGs) in an amount of 0.1-30 wt % of the GSG composition.
3 . The GSG composition of claim 2 , wherein the unreacted SGs comprise unreacted rebaudioside A or unreacted stevioside.
4 . The GSG composition of claim 1 , further comprising dextrin and maltodextrin in an amount of 0.1-30 wt % of the GSG composition.
5 . The GSG composition of claim 1 , wherein the GSG is produced by subjecting a high purity SG (hpSG) to a glycosylation reaction.
6 . The GSG composition of claim 1 , wherein the GSG is produced by a conversion reaction.
7 . A sweetener or flavoring agent composition, comprising the GSG composition of claim 1 in an amount of 0.0001-99.5 wt % of the sweetener or flavoring agent composition.
8 . The sweetener or flavoring agent composition of claim 7 , further comprising a sugar or a high intensity sweetener (HIS).
9 . The sweetener or flavoring agent composition of claim 8 , wherein the HIS is selected from the group consisting of stevia extracts, steviol glycosides, monk fruit extracts, mogrosides, sweet tea extracts, rubusoside, suaviosides, sucralose, acesulfame K, saccharine, aspartame and licorice extract.
10 . A method of reducing calorie of a sugar-based sweetener, comprising the step of adding to the sweetener a GSG composition of claim 1 , wherein the addition of the GSG composition maintains the taste profile of the sugar-based sweetener.
11 . A Maillard reaction product (RP) composition, prepared from a reaction mixture comprising:
(1) a glycosylated steviol glycoside (GSG) composition, comprising GSG in a total amount of 40-99.9 wt % of the GSG composition; and
(2) an amine donor;
wherein the GSG composition contains mono-glycosylated SG, di-glycosylated SG, tri-glycosylated SG, tetra-glycosylated SG, and penta-glycosylated SG, in a total amount that is in the range of 1-99 wt % of the total GSG, wherein the GSG composition contains greater than 5 wt % and less than 60 wt % of mono-glycosylated SG, and wherein the GSG composition contains greater than 5 wt % and less than 60 wt % of di-glycosylated SG.
12 . The MRP composition of claim 11 , wherein the reaction mixture further comprises a sugar donor.
13 . A sweetener or flavoring agent composition, comprising the MRP composition of claim 11 in an amount of 0.0001-99.5 wt % of the sweetener or flavoring composition.
14 . The sweetener or flavoring agent composition of claim 13 , further comprising a high intensity sweetener (HIS).
15 . The sweetener or flavoring agent composition of claim 14 , wherein the HIS is selected from the group consisting of stevia extracts, steviol glycosides, monk fruit extracts, mogrosides, sweet tea extracts, rubusoside, suaviosides, sucralose, acesulfame K, saccharine, aspartame and licorice extract.
16 . A method of reducing calorie of a sugar-based sweetener, comprising the step of adding to the sweetener a MRP composition of claim 11 , wherein the addition of the MRP composition maintains the taste profile of the sugar-based sweetener.