IP Library › Patent Application 14005850
Patent Application
App. No. 14/005,850

GLUCOSYLATED STEVIOL GLYCOSIDES COMPOSITION AS A TASTE AND FLAVOR ENHANCER

Loading inventors, assignments & file history…
Monitor This Case
Get email alerts when status or documents change.
Order Certified Copies
Most orders are placed with the USPTO same day — all within 24 business hours.
Order via The Patent Place →
Pre-filled with this patent's details
Quick Facts
Patent No.
US None
App. No.
14/005,850
Abstract

A taste and flavor profile enhancing composition is described. The composition includes glucosylated steviol glycosides which can enhance the intensity of a taste and/or a flavor in a food or beverage product.

Claims (12)

1 . A taste and flavor enhancing composition, comprising glucosylated steviol glycosides.

2 . The taste and flavor enhancing composition of claim 1 , wherein the glucosylated steviol glycosides comprise more than two glucose units.

3 . The taste and flavor enhancing composition of claim 1 , wherein the glucosylated steviol glycosides comprise more than three glucose units.

4 . The taste and flavor enhancing composition of claim 2 , wherein at least one glucose unit occurs at position C-19 of the steviol glycoside.

5 . A food or beverage product having an intense taste and flavor profile comprising the taste and flavor enhancing composition of claim 1 .

6 . The food or beverage product of claim 5 , selected from the group consisting of a carbonated soft drink, a fruit juice, a dairy food, a dairy beverage, a baked good, a cereal products, and a table top sweetener.

7 . A method for making the taste and flavor enhancing composition of claim 1 , comprising the steps of:

a. Extracting steviol glycosides from leaves of a Steviol rebaudiana Bertoni plant; and

b. Transglycosylating the steviol glycosides to add glucose units to the steviol glycosides.

8 . The method of claim 7 , wherein transglycosylating the steviol glycosides comprises enzymatic transglycosylation using an enzyme selected from the group consisting of pullulanase, isomaltase, β-galactosidase, dextrine saccharase, and cyclodextrin glucotransferase.

9 . A method of increasing a taste and flavor intensity of a food or beverage product, comprising the step of adding the taste and flavor enhancing composition of claim 1 .

10 . The food or beverage product of claim 5 , wherein the intense taste and flavor profile is more intense than a comparative taste and flavor profile of a comparative food or beverage product.