METHODS OF PRODUCING SWEET JUICE COMPOSITIONS
The present disclosure relates to methods of producing a sweet juice composition from monk fruit and other fruit of the Cucurbitaceae family containing mogroside V and other terpene glycosides. The methods employ a cation exchange resin and an anion exchange resin to obtain a sweet juice composition with a clean flavor. The sweet juice composition can be used in a food, beverage, pharmaceutical or dietary supplement product.
1 . A method for producing a sweet juice composition, comprising:
a) providing fruit of the Cucurbitaceae family, wherein the fruit comprises terpene glycosides, and wherein at least one of the terpene glycosides is mogroside V;
b) obtaining juice from the fruit, wherein the juice comprises terpene glycosides, and wherein at least one of the terpene glycosides is mogroside V;
c) providing a cation exchange resin and an anion exchange resin, wherein the cation exchange resin is regenerated in acid form, and wherein the anion exchange resin is regenerated in alkali form; and
d) contacting the juice with the cation exchange resin and the anion exchange resin to produce a sweet juice composition, wherein the sweet juice composition retains at least 60% of the mogroside V from the juice as determined by high-pressure liquid chromatography (HPLC).
2 . The method of claim 1 , wherein the sweet juice composition retains at least 60% of the terpene glycosides from the juice as determined by HPLC.
3 . The method of claim 1 , wherein the juice and the sweet juice composition each have sugars naturally occurring in the fruit.
4 . The method of claim 1 , wherein step (b) comprises:
i) contacting the fruit with water to form an aqueous slurry;
ii) processing the aqueous slurry at a temperature of at least 60° C.; and
iii) obtaining juice from the aqueous slurry in step (ii).
5 . The method of claim 4 , further comprising clarifying the juice before contact with the cation exchange resin and an anion exchange resin.
6 . The method of claim 1 , wherein step (d) comprises:
contacting the juice with the cation exchange resin to produce a partially processed juice; and
contacting the partially processed juice with the anion exchange resin to produce a sweet juice composition.
7 . The method of claim 1 , wherein step (d) comprises:
contacting the juice with a mixed bed of cation and anion exchange resins.
8 . The method of claim 1 , further comprising:
providing a second cation exchange resin and a second anion exchange resin, wherein the second cation exchange resin is regenerated in acid form, and wherein the second anion exchange resin is regenerated in alkali form; and
contacting the sweet juice composition with the second cation exchange resin and the second anion exchange resin to produce a second sweet juice composition.
9 . The method of claim 1 , wherein the cation exchange resin is selected from the group consisting of a strong acid cation exchange resin, a weak acid cation exchange resin, a mixed acid cation exchange resin, and any combinations thereof.
10 . The method of claim 1 , wherein the acid form is selected from the group consisting of hydrogen form, ammonium form, and a combination thereof.
11 . The method of claim 1 , wherein the cation exchange resin is a strong acid cation exchange resin regenerated in hydrogen form.
12 . The method of claim 1 , wherein the anion exchange resin is selected from the group consisting of a weak base anion exchange resin, a strong base anion exchange resin, a mixed base anion exchange resin, and any combinations thereof.
13 . The method of claim 1 , wherein the alkali form is selected from the group consisting of hydroxyl form, carbonate form, and a combination thereof.
14 . The method of claim 1 , wherein the anion exchange resin is a weak base anion exchange resin regenerated in hydroxyl form.
15 . The method of claim 1 , wherein the fruit is from Siraitia grosvenorii or Siraitia siamensis.
16 . A method for producing a sweet juice composition, comprising:
a) providing juice from fruit of the Cucurbitaceae family, wherein the juice is a fresh juice or a diluted juice, wherein the juice comprises terpene glycosides from the fruit, and wherein at least one of the terpene glycosides is mogroside V;
b) providing a cation exchange resin and an anion exchange resin, wherein the cation exchange resin is regenerated in acid form, and wherein the anion exchange resin is regenerated in alkali form; and
c) contacting the juice with the cation exchange resin and the anion exchange resin to produce a sweet juice composition, wherein the sweet juice composition retains at least 60% of the mogroside V from the juice as determined by high-pressure liquid chromatography (HPLC).
17 . The method of claim 16 , wherein the juice provided in step (a) is:
a fresh juice, and wherein the ratio of cation exchange resin to anion exchange resin is about 1 to 1; or
a diluted juice, and wherein the ratio of cation exchange resin to anion exchange resin is about 1.4-2 to 1.
18 . A sweet juice composition produced by a method according to claim 1 .
19 . A food, beverage, pharmaceutical or dietary supplement product containing a sweet juice composition produced by a method according to claim 1 .