Sweetener and flavor compositions, methods of making and methods of use thereof
Sweetener and flavor compositions with improved taste profiles are disclosed. Also disclosed are methods of making and methods of using such sweetener and flavor compositions.
1. A dough comprising:
(1) a first component comprising a Maillard reaction product (MRP) composition 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) one or more amine donors having a free amino group; and
(2) a second component comprising one or more sweeteners,
wherein (a) and (b) undergo a Maillard reaction at a temperature in the range of 60° C.-250° C. and wherein the first and second components are present in the dough in a concentration range of 0.0001-50 wt % of the dough.
2. The dough of claim 1 , wherein the reaction mixture further comprises one or more reducing sugars having a free carbonyl group.
3. The dough of claim 2 , wherein the one or more reducing sugars comprise a monosaccharide, a disaccharide, an oligosaccharide, an polysaccharide, or a combination thereof.
4. The dough of claim 1 , further comprising thaumatin.
5. The dough of claim 1 , wherein the reaction mixture comprises thaumatin, or neohesperidin dihydrochalcone (NHDC), or both.
6. The dough of claim 1 , wherein the one or more sweeteners comprise a sweetener selected from the group consisting of 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), naringin dihydrochalcone, maltol, ethyl maltol and advantame.
7. The dough of claim 1 , wherein the first component is present in the dough in a concentration range of 0.001-20 wt % of the dough.
8. The dough of claim 1 , wherein the first component is present in the dough in an amount in the range of 0.01-2 wt % of the dough.
9. The dough of claim 1 , wherein the amine donors comprise one or more of a primary amine compound, a secondary amine compound, an amino acid, a protein, a peptide, a yeast extract or mixtures thereof.
10. A bakery product made from the dough of claim 1 .