Tasteful natural sweetener and flavor
The invention describes products, uses thereof, compositions thereof, and methods to prepare products formed from Maillard reaction products from a sugar donor and/or sweet tea extracts, stevia extracts, swingle (mogroside) extracts, one or more sweet tea extract components, one or more steviol glycosides, one or more mogrosides, one or more glycosylated sweet tea glycosides, one or more glycosylated steviol glycosides or one or more glycosylated mogrosides and an amine donor/reactant.
1. A sweetener composition comprising:
a sweetening agent; and
a Maillard reaction product formed from a reaction mixture comprising:
(a) one or more Stevia-related components selected from the group consisting of Stevia extracts, glycosylated Stevia extracts, steviol glycosides, and glycosylated steviol glycosides; and
(b) an amine donor,
wherein (a) and (b) undergo a Maillard reaction at a temperature of 50-250° C. to generate the Maillard reaction product in the absence of the sweetening agent, and
wherein the sweetener composition has improved mouth feel and taste compared to the sweetening agent.
2. The composition of claim 1 , wherein the reaction mixture further comprises a reducing sugar selected from the group consisting of monosaccharides, disaccharides, oligosaccharides, and polysaccharides.
3. The composition of claim 1 , wherein the amine donor is selected from the group consisting of primary amine compounds, secondary amine compounds, amino acids, proteins, peptides, and yeast extracts.
4. The composition of claim 1 , wherein the amine donor is an amino acid selected from the group consisting of alanine, arginine, asparagine, aspartic acid, cysteine, glutamine, glutamic acid, glycine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, proline, serine, threonine, tryptophan, tyrosine, valine and mixtures thereof.
5. The composition of claim 1 , wherein the glycosylated steviol glycoside is selected from the group consisting of glycosylation products of steviol, stevioside, steviolbioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside M, rebaudioside O, rebaudioside H, rebaudioside I, rebaudioside L, rebaudioside N, rebaudioside K, rebaudioside J, rubusoside, and dulcoside A.
6. The composition of claim 1 , wherein the sweetening agent comprises a stevia extract, a steviol glycoside, or a glycosylated steviol glycoside.
7. The composition of claim 1 , wherein the sweetening agent is selected from the group consisting of sugar, sorbitol, xylitol, mannitol, sucralose, aspartame, acesulfame-K, neotame, erythritol, trehalose, raffinose, cellobiose, tagatose, allulose, inulin, N—[N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-alpha-aspartyl]-L-phenylalanine 1-methyl ester, glycyrrhizin, sodium cyclamate, brazzein, miraculin, curculin, pentadin, mabinlin, thaumatin, neohesperidin dihydrochalcone (NHDC), maltol, and advantame.
8. The composition of claim 1 , wherein the sweetening agent is a sweet tea extract, a swingle extract, a sweet tea glycoside, a mogroside, a glycosylated sweet tea glycoside, or a glycosylated mogroside.
9. A method for improving the taste profile and mouth feel of a sweetening agent, comprising the steps of:
preparing a reaction mixture comprising: (a) an amine donor, and (b) glycosylated steviol glycoside;
heating the reaction mixture at a temperature in the range of 50-250° C., wherein (a) and (b) undergo a Maillard reaction to form a Maillard reaction product; and
adding a sufficient amount of the Maillard reaction product to the sweetening agent to generate a sweetener composition,
wherein the sweetener composition has improved taste profile and mouth feel compared to the sweetening agent.
10. The method of claim 9 , wherein the reaction mixture further comprises a reducing sugar selected from the group consisting of monosaccharides, disaccharides, oligosaccharides, and polysaccharides.
11. The method of claim 9 , wherein the amine donor is selected from the group consisting of primary amine compounds, secondary amine compounds, amino acids, proteins, peptides, and yeast extracts.
12. The method of claim 9 , wherein the amine donor is an amino acid selected from the group consisting of alanine, arginine, asparagine, aspartic acid, cysteine, glutamine, glutamic acid, glycine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, proline, serine, threonine, tryptophan, tyrosine, valine and mixtures thereof.
13. The method of claim 9 , wherein the glycosylated steviol glycoside is selected from the group consisting of glycosylation products of steviol, stevioside, steviolbioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside M, rebaudioside O, rebaudioside H, rebaudioside I, rebaudioside L, rebaudioside N, rebaudioside K, rebaudioside J, rubusoside, and dulcoside A.
14. The method of claim 9 , wherein the sweetening agent comprises a stevia extract, a steviol glycoside, or a glycosylated steviol glycoside.
15. The method of claim 9 , wherein the sweetening agent is selected from the group consisting of sugar, sorbitol, xylitol, mannitol, sucralose, aspartame, acesulfame-K, neotame, erythritol, trehalose, raffinose, cellobiose, tagatose, allulose, inulin, N—[N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-alpha-aspartyl]-L-phenylalanine 1-methyl ester, glycyrrhizin, sodium cyclamate, brazzein, miraculin, curculin, pentadin, mabinlin, thaumatin, neohesperidin dihydrochalcone (NHDC), maltol, and advantame.
16. The method of claim 9 , wherein the sweetening agent is a sweet tea extract, a swingle extract, a sweet tea glycoside, a mogroside, a glycosylated sweet tea glycoside, or a glycosylated mogroside.
17. A method for improving taste and/or mouthfeel profile of a food or beverage composition, comprising the step of:
a sufficient amount of the sweetener composition of claim 1 to a food or beverage composition, wherein the taste and/or mouthfeel profile of the food or beverage composition is improved.
18. A food or beverage, comprising the sweetener composition of claim 1 .
19. The sweetener composition of claim 2 , wherein the amine donor is phenylalanine and the reducing sugar is xylose, and wherein the Maillard reaction product has a flora flavor.
20. The sweetener composition of claim 2 , wherein the amine donor is alanine and the reducing sugar is xylose, and wherein the Maillard reaction product has a caramel flavor.
21. The sweetener composition of claim 2 , wherein the amine donor is proline and the reducing sugar is mannose, and wherein the Maillard reaction product has a popcorn flavor.
22. A method of introducing a flora flavor into a food or beverage, comprising:
adding a sufficient amount of the sweetener composition of claim 19 to the food or beverage to form an improved food or beverage, wherein the improved food or beverage has a flora flavor.
23. A method of introducing a caramel flavor into a food or beverage, comprising:
adding a sufficient amount of the sweetener composition of claim 20 to the food or beverage to form an improved food or beverage, wherein the improved food or beverage has a caramel flavor.
24. A method of introducing a popcorn flavor into a food or beverage, comprising:
adding a sufficient amount of the sweetener composition of claim 21 to the food or beverage to form an improved food or beverage, wherein the improved food or beverage has a popcorn flavor.
25. The sweetener composition of claim 2 , wherein the amine donor comprises phenylalanine and the reducing sugar comprises xylose, and wherein the Maillard reaction has a flora flavor, and wherein the flora flavor is a direct result of the Maillard reaction between phenylalanine and xylose.
26. The sweetener composition of claim 2 , wherein the amine donor comprises alanine and the reducing sugar comprises xylose, and wherein the Maillard reaction has a caramel flavor, and wherein the caramel flavor is a direct result of the Maillard reaction between alanine and xylose.
27. The sweetener composition of claim 2 , wherein the amine donor comprises proline and the reducing sugar comprises mannose, and wherein the Maillard reaction has a popcorn flavor, and wherein the popcorn flavor is a direct result of the Maillard reaction between proline and mannose.