Sweetener compositions containing monk fruit extract and rebaudiosides A and B
Sweetener compositions useful as non-caloric replacements for sugars in food and beverages are provided by combinations of monk fruit extract (containing mogroside V) with rebaudioside A and B, which have improved taste profiles as compared to other non-caloric sweeteners.
1. A sweetener composition comprising:
a) 53 to 68 weight % monk fruit extract comprising 45 to 55 weight % mogroside V, both on a dry weight basis;
b) 26 to 35 weight % rebaudioside A on a dry weight basis;
c) rebaudioside B; and
d) optionally, additional steviol glycosides;
wherein:
the monk fruit extract, rebaudioside A and rebaudioside B are present in a weight ratio of monk fruit extract:(rebaudioside A+rebaudioside B) of 55:45 to 80:20 on a dry weight basis;
the mogroside V and rebaudioside A are present in a weight ratio of from 45:55 to 65:35 mogroside V: rebaudioside A;
the rebaudioside A and rebaudioside B are present in a weight ratio of 65:35 to 90:10 rebaudioside A:rebaudioside B; and
the rebaudioside B is present in an amount of 6 to 12 weight %, based on the total weight of a), b), c), and d) on a dry weight basis, wherein a), b), c), and d) total to 100%;
wherein the rebaudioside B improves the taste of the sweetener composition as compared to an analogous sweetener composition that does not contain rebaudioside B.
2. The sweetener composition of claim 1 , wherein the weight ratio of monk fruit extract:(rebaudioside A+rebaudioside B) is from 60:40 to 75:25.
3. The sweetener composition of claim 1 , wherein rebaudioside A and rebaudioside B are present in a weight ratio of 70:30 to 85:15 rebaudioside A: rebaudioside B.
4. The sweetener composition of claim 1 , wherein the sweetener composition comprises 0 to 10 weight % stevioside, based on the total weight of a), b), c), and d).
5. A sweetener composition comprising:
a) monk fruit extract comprising 45 to 55 weight % mogroside V on a dry weight basis;
b) rebaudioside A;
c) rebaudioside B; and
d) optionally, additional steviol glycosides;
wherein:
the monk fruit extract, rebaudioside A and rebaudioside B are present in a weight ratio of monk fruit extract:(rebaudioside A+rebaudioside B) of 55:45 to 80:20 on a dry weight basis;
the mogroside V and rebaudioside A are present in a weight ratio of from 45:55 to 65:35 mogroside V:rebaudioside A;
the rebaudioside A and rebaudioside B are present in a weight ratio of 65:35 to 90:10 rebaudioside A:rebaudioside B; and
the rebaudioside B is present in an amount of at least 6 weight % based on the total weight of a), b), c), and d) on a dry weight basis, wherein a), b), c), and d) total to 100%;
wherein the rebaudioside B improves the taste of the sweetener composition as compared to an analogous sweetener composition that does not contain rebaudioside B.
6. A sweetener composition comprising:
a) 55 to 68 weight % monk fruit extract comprising 45 to 55 weight % mogroside V, both ranges being on a dry weight basis;
b) 26 to 35 weight % rebaudioside A on a dry weight basis; and
c) 6 to 12 weight % rebaudioside B on a dry weight basis;
wherein a), b) and c) are 100% in total.
7. A food or beverage composition comprising at least one food or beverage ingredient and a sweetener composition in accordance with claim 1 .
8. A food or beverage composition comprising at least one food or beverage ingredient and a sweetener composition in accordance with claim 5 .
9. A food or beverage composition comprising at least one food or beverage ingredient and a sweetener composition in accordance with claim 6 .
10. The sweetener composition of claim 5 , wherein the rebaudioside B is present in an amount of 6 to 12 weight %, based on the total weight of a), b), c) and any additional steviol glycosides present.
11. The sweetener composition of claim 5 , wherein the sweetener composition comprises 0 to 10 weight % stevioside, based on the total weight of a), b), c), and d).