ENZYME MODIFICATION OF SWEET BLACKBERRY LEAVES
An extract from sweet blackberry leaves ( Rubus suavissimus ), method of preparing said extract and its use as a sweetener, a flavor modifier, a flavor enhancer, a sweetness enhancer or a masking agent, as well a food product containing said extract as an ingredient.
1 . An extract from sweet blackberry leaves ( Rubus suavissimus ) containing less than 95 wt. % rubusoside based on dry matter, wherein at least a part of the rubusoside is glycosylated.
2 . The extract according to claim 1 containing 3 to 50 wt. % rubusoside, based on dry matter.
3 . The extract according to claim 1 , wherein at least 20% of the rubusoside is glycosylated.
4 . The extract according to claim 1 , wherein the rubusoside is glycosylated with 1 to 5 D-glucopyranosyl units.
5 . The extract according to claim 1 , which is an aqueous extract.
6 . The extract according to claim 1 having a Brix of 45 to 80°.
7 . A method of producing the extract according to claim 1 , comprising the step of treating an extract from sweet blackberry leaves ( Rubus suavissimus ) with a transglucosidase enzyme under addition of a co-substrate as a glucose donor.
8 . The method according to claim 7 , wherein cyclomaltodextrin glucanotransferase is used as the transglucosidase enzyme.
9 . The method according to claim 7 , wherein maltodextrin is used as the co-substrate.
10 . The method according to claim 7 , further comprising the step of concentrating the extract containing the glycosylated rubusoside.
11 . Use of the extract according to claim 1 for the preparation of a sweetener, a flavor modifier, a flavor enhancer, a sweetness enhancer or a masking agent.
12 . A food product containing the extract according to claim 1 as an ingredient.