Health Benefits of Alternative Sweeteners

A reduced-sugar food product containing thaumatin, a natural sweetener with low caloric content, as a replacement for some of the sugar. The thaumatin allows reducing the sugar content of foods without sacrificing sweetness. This can be used to create lower-calorie, reduced-sugar food products that taste similar to full-sugar versions. The thaumatin is combined with sugar like sucrose, glucose, or fructose to provide sweetness with less overall sugar. The reduced-sugar food product can help address health issues related to excessive sugar consumption.

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Identification of a stevia plant variety with elevated steviol glycoside content, a natural sweet component extracted from stevia leaves. The variety has specific genetic features that can be screened for to identify high glycoside stevia plants.

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A highly purified sweetener ingredient from the Stevia plant called rebaudioside B and its use in food and beverages. The process involves converting steviol glycosides extracted from Stevia leaves into rebaudioside B using an alkaline process, then converting the rebaudioside B into a carboxylate salt form. The resulting purified rebaudioside B ingredient provides high quality sweetness with reduced bitterness and aftertaste compared to other stevia extracts, making it suitable as a natural, non-caloric sweetener for food and beverage applications.

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A stevia plant with high rebaudioside M (RebM) content produced either by crossing or mutagenesis. The plant has specific genetic features detectable by PCR that correlate with increased RebM levels. The method can be used to screen and breed stevia plants with high RebM content for extracting the sweetener.

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Stevia plant with high content of rebaudioside E, a sweet component which provides 1.5x the sweetness of stevioside. The plant has specific genetic features that can be screened for to identify high rebaudioside E Stevia plants. The features are single nucleotide polymorphisms (SNPs) in the Stevia genome sequence.

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Sugar substitute that has a clean taste similar to cane sugar but without the calories and with a lower glycemic index. The substitute is made from dairy-derived ingredients, natural high-potency sweeteners like monk fruit extract, and flavor enhancers. The dairy ingredients provide most of the bulk, sweetness is added by the natural sweeteners, and flavor enhancers balance the taste. Optionally, grain hulls can be added to mimic the taste of cane sugar. The dairy sugar substitute is free from artificial ingredients, sugar alcohols, and stevia extracts.

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A low-glycemic, nutrient-rich sweetener that tastes like sugar but contains added vitamins, minerals, and phytonutrients. The sweetener is made from concentrated palm sap granulated to form jaggery-like crystals with similar sweetness to sugar. The granules are dried to a low moisture content. They can be used as a natural sugar substitute that provides nutrients like B vitamins and iron.

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High purity rebaudioside M sweetener composition for reduced-calorie sugar substitutes. The process involves fermenting yeast strains engineered to produce rebaudioside M using synthetic biology. The rebaudioside M is obtained from yeast fermentation broth and purified to over 95% using filtration and drying. The high purity rebaudioside M is used as a natural intense sweetener in sugar substitutes along with bulking agents like erythritol and soluble fiber. The rebaudioside M sweetener concentrates the high sweetness without off flavors.

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Novel diterpene glycosides isolated from the Stevia plant that have improved taste profiles over existing stevia glycosides. The glycosides have at least seven saccharides in the glycoside chain, allowing for higher concentrations before the off-tastes become pronounced. These novel glycosides can be used as non-caloric sweeteners in food and beverages.

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Sweetened dairy products with reduced sugar content for a more healthy option compared to regular sweetened dairy. The products use stevia glycoside sweeteners to replace some or all of the sugar. The stevia ingredients are combined with lactase enzyme to create a dairy product that tastes more like sugar.

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Extracts from luo han guo (monk fruit) with low mogroside V and monosaccharide content suitable for use as all-natural bulking agents in sweetening compositions. The extraction involves reducing mogroside V using adsorbent media and lowering monosaccharides using nanofiltration.

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Purified novel mogrosides from luo han guo (Siraitia grosvenorii) fruit extract for use as natural sweeteners and flavor enhancers in foods and beverages. A process is provided to isolate and purify the novel mogrosides from luo han guo extract using chromatography. The purified mogrosides have improved taste characteristics compared to crude extracts. They can be added to consumables to provide sweetness and flavor enhancement. The mogrosides can be used in beverages, foods, and other products.

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Sweetened dairy product with a sugar-like taste by using stevia as a sweetener. The product is a sweetened dairy product comprising a dairy material, such as milk, and at least one steviol glycoside, such as Rebaudioside A and Stevioside. The steviol glycoside provides sweetness to the dairy product that mimics sugar but with reduced calories. The product can be a fermented dairy like yogurt or strained yogurt, and may include flavors or fruit.

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Natural compound sweetener made from mogroside V, rebaudioside A, tea theanine, and dietary fiber. The sweetener solves the problem of unpleasant aftertastes and poor sweetness coverage of individual components like mogroside V. The combination provides a natural, pure, and uniform taste that is an effective sugar substitute.

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Processing Stevia rebaudiana plant to extract non-steviol glycoside molecules and using them as food ingredients. The process involves extracting the plant material with water, separating the extract into steviol glycosides and non-steviol glycoside fractions, purifying the non-steviol fraction, and using it as an ingredient in consumables like food and beverages. The non-steviol glycosides provide flavor enhancement, sweetness enhancement, and other functional benefits to the consumables.

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A process for producing a high purity food ingredient from the extract of the Stevia rebaudiana plant. The ingredient contains steviol glycosides like stevioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, dulcoside A, steviolbioside, rubusoside, etc. The process involves partial conversion of rebaudioside A into rebaudioside B under elevated pH conditions in aqueous media free of co-solvents. The obtained glycoside mixtures are used as-is or reb B is recovered and used as a pure ingredient. The ingredient can be applied as a sweetener, sweetener enhancer, and flavor modifier in various foods and beverages.

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Sweetening compositions comprising sucralose and a purified extract of stevia. The compositions provide synergistic sweetness when the sucralose and stevia extract are combined in specific ratios. The synergy is greater than the expected additive effect of the individual sweeteners. The compositions can be used in foods and beverages to provide a sweet taste with reduced calories compared to using sucralose or stevia alone.

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Stevia extracts with higher concentrations of desirable steviol glycosides like RebD, RebE, RebM, RebN, and RebO. The extracts are made from new Stevia rebaudiana cultivars that naturally have higher concentrations of these glycosides compared to regular Stevia. The cultivars are bred to have higher concentrations of these glycosides. The extracts can be used as sweeteners and flavor enhancers in food and beverages.

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Stevia extracts with higher concentrations of desirable steviol glycosides like RebD, RebE, RebM, RebN, and RebO. The extracts are made from new Stevia rebaudiana cultivars that have been selectively bred to naturally contain higher levels of these glycosides. The extracts can be used as sweeteners and flavor enhancers in foods and beverages.

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A process for producing a highly purified food ingredient from the extract of the Stevia rebaudiana Bertoni plant and use thereof in various food products and beverages. The process involves enzymatic transglucosylation of steviol glycosides using cyclodextrin glucanotransferases (CGTases) produced by Bacillus stearothermophilus. The transglucosylation produces glucosylated derivatives of steviol glycosides. The glucosylated derivatives are then treated with β-amylase to shorten the glucosyl chains. The resulting product contains glucosylated steviol glycosides with specific chain lengths. The product is decolorized, desalted, concentrated, and spray dried. The purified glucosylated steviol glycosides are used as sweeteners, sweetener enhancers, and flavor modifiers in foods and beverages.

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Stevia extracts with higher concentrations of desirable steviol glycosides like RebD, RebE, RebM, RebN, and RebO. The extracts are made from new Stevia rebaudiana cultivars that have been selectively bred or mutated to naturally contain higher levels of these glycosides. The extracts can be used as sweeteners and flavor enhancers in food and beverage products.

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A process for producing a high purity food ingredient from the extract of the Stevia rebaudiana plant. The ingredient contains steviol glycosides like stevioside, rebaudioside A, rebaudioside B, etc. The process involves converting rebaudioside A to rebaudioside B using alkaline hydrolysis, then purifying the reb B. The purified reb B can be used as a sweetener and flavor modifier in foods and beverages.

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Low calorie, nutritious sweetener compositions that are enriched with fibers, proteins, and limited amounts of sweeteners. The compositions can be consumed as beverage sweeteners or as confectionery. The sweeteners have high fiber content, protein, and low calorie sweeteners like sucralose. The compositions are made by solubilizing protein in water, adding fibers and sweeteners, and mixing to form a foamy mixture. The mixture is poured into molds and dried to form aerated solid sweeteners.

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Stevia extracts with higher concentrations of desirable steviol glycosides like RebD, RebM, RebN, and RebO. The extracts are made from new Stevia rebaudiana cultivars that have been selectively bred to naturally contain higher levels of these glycosides. The extracts can be used as sweeteners and flavor enhancers in food and beverage products.

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A natural compound sweetener that is pure, brisk, cool, refreshing, and has no adverse off flavors. The sweetener is made from mogroside V, rebaudioside A, natural tea theanine, and dietary fiber. The mogroside V provides sweetness, the rebaudioside A enhances sweetness, the natural tea theanine covers off flavors, and the dietary fiber improves mouthfeel.

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A ketogenic sweetener composition that mimics the taste, texture, mouthfeel, sweetness, and visual appearance of common sugar while having lower calories and being a healthier option for diabetics and people following low carb diets. The composition contains medium intensity sweeteners like erythritol, rare sugars like allulose, high intensity sweeteners like monk fruit extract, and soluble fibers like inulin.

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Steviol glycosides, a group of sweeteners found in Stevia plants, that provide a strong taste and can be used as a natural sweetener. The glycosides are structurally similar to stevioside and rebaudioside but have additional glucose units. The glycosides include Rebaudioside O, which has a unique structure with more glucose than stevioside. The glycosides are extracted from Stevia varieties with high Rebaudioside A content. The extract can be purified to obtain highly pure Rebaudioside A containing Steviol Glycoside X.

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Confectionery compositions, such as chewing gum, that contain Stevia leaves to provide sweetness without bitterness. The Stevia leaves are added to the confectionery composition in an amount effective to provide the desired sweetness. The Stevia leaves can be ground or coarse Stevia leaves. The confectionery compositions can also contain other sweeteners like sucrose.

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A healthy alternative to refined sugar and artificial sweeteners that provides both nutrition and sweetness. The sweetener is made by combining dried apple peel powder with freeze-dried apple powder. The apple peel powder provides nutrients like fiber and antioxidants while the freeze-dried apple powder provides sweetness. The combination is used as a condiment to add to beverages or foods instead of sugar.

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Producing non-caloric sweeteners from stevia extracts. The method involves synthesizing rebaudioside V and W from stevia compounds like rebaudioside G and KA. The synthesis involves coupling glucose to the stevia compounds using enzymes like UDP-glycosyltransferases.

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Novel mogroside compounds that are natural, non-caloric sweeteners derived from the fruit of the Straitia grosvenorii plant. The compounds have the general formula (1): where R1 is a monosaccharide, oligosaccharide, hydrogen, hydroxyl, halo, acyl, substituted or unsubstituted ester, substituted or unsubstituted aryl, substituted or unsubstituted heteroaryl, substituted or unsubstituted alkyl, substituted or unsubstituted ring of 5 to 7 members, substituted or unsubstituted heterocycle, substituted or unsubstituted alkoxy, substituted or unsubstituted alkoxyalkyl, substituted or unsubstituted alkylthio, substituted or unsubstituted alkylthioalkyl, substituted or unsubstituted alkylsulfonyl, substituted or unsubstituted alkylsulfonylalkyl, C1-C6 straight alkyl, C1-C6 branched alkyl, C2-C6 alkenyl, NH2, NHR2, NR2, OSO3H, OSO2R, OC(O)R, OCO2H, CO2R, C(O)NH2, C(O)NHR, C(O)NR2, SO3H, SO2R, SO2NH2, SO2NHR, SO2NR2, or OPO3H. The compounds are sweet and can be used as natural sweeteners in foods and beverages.

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A sweetening composition that provides the same sweetness as sugar but with lower glycemic effects, improved athletic performance, cognitive function, dental health, and weight management. The composition contains isomaltulose as the major component and a small amount of one or more sweeteners like stevia, sucralose, aspartame, or acesulfame potassium. The sweeteners are added at very low amounts to provide the same relative sweetness as sugar.

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A novel steviol glycoside with sweet taste properties that can be used as a natural sweetener. The glycoside has a specific sugar chain structure containing glucose and rhamnose moieties. It is sweeter than sugar and has good taste quality. The glycoside can be isolated from stevia plants or synthesized chemically.

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Sweetening compositions derived from Luo Han Guo fruit that have a cleaner flavor and lighter color than existing sweeteners. The compositions contain terpene glycosides like mogrosides and siamenosides. The compositions are made by extracting the terpene glycosides from Luo Han Guo fruit, clarifying the extract, concentrating the terpene glycosides, heating to form melanoidins, and separating the melanoidins to decolorize the terpene glycosides. The resulting decolorized terpene glycoside solution is dried to make the sweetener.

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Sugar substitute compositions that mimic the taste and function of sugar without the calories and glycemic effects of sugar. The compositions contain high levels of natural sweeteners like monk fruit extract and stevia, along with flavorants like vanillin and lemon oil. The compositions also include resistant dextrin fiber that provides similar baking and confection properties to sugar. The compositions can be used as sugar substitutes in foods and beverages.

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A fructose-free sweetener system for beverages and consumer goods that provides a favorable taste profile without increasing the metabolic burden of fructose. The system uses glucose as the primary sweetener along with a non-fructose producing high potency sweetener like stevia. The glucose concentration is increased to match the sweetness of sucrose without adding calories. This avoids the off-tastes and lingering aftertastes of non-caloric sweeteners. The fructose-free sweetener system helps reduce the risk of metabolic syndrome, obesity, and diabetes by protecting the liver from undue metabolic stress.

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Stevia extracts with higher concentrations of desirable steviol glycosides like RebD, RebE, RebM, RebN, and RebO. The extracts are made from new Stevia rebaudiana cultivars that naturally have higher levels of these glycosides compared to regular Stevia. The cultivars are bred to have higher concentrations of these glycosides. The extracts can be used as sweeteners and flavor enhancers in food and beverages.

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Stevia extracts with higher concentrations of desirable steviol glycosides like RebD, RebE, RebM, RebN, and RebO. The extracts are made from new Stevia cultivars that naturally have higher levels of these glycosides compared to regular Stevia. The cultivars are bred to have higher concentrations of these glycosides. The extracts can be used as sweeteners and flavor enhancers in food and beverages.

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A process for producing a high purity food ingredient from the extract of the Stevia rebaudiana Bertoni plant and use thereof in various food products and beverages as a sweetness and flavor modifier. The process involves converting steviol glycosides in the extract into rebaudioside B using a biocatalyst. The resulting mixture can be used as-is or further purified to obtain a rebaudioside B composition. The composition can be used as a sweetener, sweetener enhancer, and flavor modifier in foods and beverages.

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Sweetener compounds derived from triterpene glycosides found in the fruit of the luo han guo plant. The compounds have a sweet taste and are effective at low concentrations. They are structurally related to mogroside V, a natural sweetener from the same plant, but have different sugar moieties. The sweetener compounds have a formula (I) with R1, R2, R3 independently denoting hydrogen, hydroxyl, carbonyl or a sugar moiety. The sugar moiety can be a monosaccharide or oligosaccharide.

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Low calorie, nutritious sweetener compositions that are enriched with fibers, proteins, and limited amounts of sweeteners. The compositions can be consumed to sweeten beverages and foods, or as confectionaries. The sweeteners have high solubility, sustained satiety, and low calorie benefits. The compositions contain at least 1.5% protein, 30% fibers, and less than 10% sweeteners.

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A process for producing a high purity food ingredient from the extract of the Stevia rebaudiana Bertoni plant and use thereof in various food products and beverages as a sweetness and flavor modifier. The process involves enzymatic transglucosylation using CGTases produced by Bacillus stearothermophilus to form glucosylated derivatives of steviol glycosides. The glucosylated steviol glycosides are then purified and used as a sweetener and flavor modifier in foods and beverages.

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Natural sweetener combinations for use in sugar-free foods and beverages. The combinations contain two or more of stevia extract, sugar alcohol like erythritol, and monk fruit extract. The stevia extract represents a small percentage like 0.15-0.25% by weight of the combination, while the sugar alcohol and monk fruit extract make up the rest. This allows reducing sugar without compromising taste or mouthfeel.

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Orally consumable products containing rebaudioside E, a natural sweetener extracted from stevia leaves, at concentrations of 5-100 ppm. The products can be foodstuffs, beverages, dietary supplements, nutraceuticals, etc. The rebaudioside E enhances the sweetness of the product without changing its nature or quality.

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Natural sweeteners derived from Stevia plants that have a similar taste profile to sugar. The sweeteners are diterpene glycosides with specific structures containing an ent-atisene core and saccharide chains. The compounds are isolated and purified from Stevia plants. The sweeteners can be used as natural sugar substitutes in foods and beverages.

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A process for producing a high purity food ingredient from the extract of the Stevia rebaudiana plant. The ingredient contains steviol glycosides like stevioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, dulcoside A, steviolbioside, rubusoside, etc. The process involves partial conversion of rebaudioside A into rebaudioside B under alkaline conditions. The resulting mixture can be used as-is or further purified to obtain rebaudioside B. The ingredient can be used as a sweetener, sweetness enhancer, and flavor modifier in various foods and beverages.

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High purity rebaudioside J, a non-nutritive sweetener derived from the stevia plant, for use in food and beverage products. The disclosure provides methods for making and isolating rebaudioside J, as well as beverage compositions containing the sweetener. The high purity rebaudioside J provides improved taste and mouthfeel compared to lower purity stevia extracts.

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A process for producing a high purity food ingredient from the extract of the Stevia rebaudiana Bertoni plant. The process involves enzymatic transglucosylation using cyclodextrin glycosyltransferases (CGTases) to produce glucosylated derivatives of steviol glycosides. The glucosylated stevia extract is then treated with β-amylase to shorten the glucosyl chains. The resulting product contains glucosylated forms of stevioside, Rebaudioside A, Rebaudioside B, Rebaudioside C, Rebaudioside D, Rebaudioside E, Rebaudioside F, dulcoside A, steviolbioside, rubusoside, as well as other steviol glycosides found in Stevia rebaudiana Bertoni plant. The glucosylated stevia extract can be used as a sweetener, sweetener enhancer, and flavor modifier in foods and beverages.

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Steviol glycosides are a group of natural sweeteners found in the Stevia rebaudiana plant. They are ent-kaurene-type diterpenes connected to various sugars such as glucose, rhamnose, xylose, fructose and deoxyglucose. The most well-known steviol glycosides are stevioside and rebaudioside A. These sweeteners are 200-300 times sweeter than sugar and are used as low-calorie sugar substitutes.

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A process for producing a high purity food ingredient from the extract of the Stevia rebaudiana plant. The ingredient contains steviol glycosides like stevioside, rebaudioside A, rebaudioside B, and others. The process involves converting rebaudioside A into rebaudioside B using alkaline hydrolysis, then purifying the reb B to increase its concentration. The purified reb B can be used as a sweetener and flavor modifier in foods and beverages.

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