Improving Taste Profiles of Sweeteners: Industrial Advances

Steviol glycoside compositions with one or more sensory modifier compounds to improve the sensory attributes of taste, such as reducing lingering sweetness. The sensory modifier compounds can include certain caffeic acid esters, quinic acid esters, and ferulic acid esters.

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Composition to improve mouthfeel of beverages and foods containing non-nutritive sweeteners. The composition comprises blends of pectin and xanthan gum in specific molecular weight ranges.

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Reducing bitterness and sweetness linger of stevia sweeteners by adding a sensory modifier containing a combination of caffeoylquinic acids and their salts. The modifier must be at least 50% salts to effectively improve taste.

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A natural sweetener composition with reduced aftertaste and enhanced taste compared to stevia alone. It comprises a combination of stevia leaf extract, purified steviol glycosides, and Luo Han Guo fruit extract.

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A low calorie sweetener composition that combines the stevia glycoside Rebaudioside M with the protein brazzein to provide a natural non-caloric sweetener with improved taste profile compared to other stevia-based sweeteners. The composition can be used in foods, beverages, oral care products, and pharmaceuticals.

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Sweeteners with a reduced bitter taste and more like natural sugar by using high levels of the steviol glycoside rebaudioside B. Rebaudioside B is added in Stevia extracts and sweetening compositions to reduce bitterness and licorice aftertaste. A concentration of at least 10% by weight of the total steviol glycosides provides a more desirable taste profile.

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Diet and low-calorie beverages and foods with improved taste profiles. The products use a combination of natural sweeteners D-psicose and erythritol, along with optionally rebaudioside M from stevia. This combination provides good upfront sweetness, reduces bitterness, and enhances taste compared to using one sweetener alone.

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Tasting sweeteners and flavoring agents created by combining Maillard reaction products (MRPs) formed from reducing sugars and amine donors with Stevia extracts, purified steviol glycosides, or other non-caloric sweeteners. The Maillard reaction enhances taste by reducing bitterness and enhancing sweetness of Stevia sweeteners. The MRPs also improve taste and mouthfeel of non-caloric sweeteners like sucralose.

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Using malonyl steviol glycosides as flavor-modifying compounds to enhance sweetness, reduce sourness/bitterness and provide umami taste in food and beverages.

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Glucosylated steviol glycoside blend for sweetness and flavor modification of food and beverages. The blend contains glucosylated steviol glycosides (GSG) with varying degrees of glycosylation, steviol glycosides (SG) from stevia extract, and maltodextrins. Glycosylation reduces sweetness but enhances flavor modification compared to stevia extract alone.

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Enhancing the perceived sweetness of a food or beverage product by adding Hesperetin Dihydrochalcone, a natural sweetener derived from citrus fruits, at low concentrations of 2-40 ppm. This allows reducing the amount of caloric sweeteners like sugar while maintaining the same perceived sweetness. It is especially effective when combined with high-potency sweeteners like stevia.

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Sweetener compositions that enhance the flavor and taste profiles of high-intensity sweeteners (HIS) for use in food and beverages. The compositions contain a flavor/taste modifying agent like glycosylated natural HIS or Maillard reaction products. Adding these agents to HIS like stevia, monk fruit, or artificial sweeteners like sucralose improves the taste compared to using the HIS alone.

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Compositions for enhancing the mouthfeel, sweetness or flavor of consumable products like foods and beverages. The compositions contain glycosylated mogrosides (GMG) or glycosylated swingle extracts which are mogrosides from monk fruit modified to have glucose molecules attached. These enhanced monk fruit extracts can be combined with sugars and/or glycosylated steviol glycosides from stevia to provide improved taste and solubility for use as sweeteners. The compositions can contain specific ratios of GMG, steviol glycosides and sugar to optimize sweetness and flavor. The enhanced monk fruit extracts can be made by enzymatically adding glucose from dextrin to mogrosides.

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Sweetener composition that when incorporated into food and beverage products provides improved consumer satisfaction for taste, flavor profile and mouthfeel than other sweeteners, as well as the resultant beverage composition, such as a protein shake, comprising the sweetener composition. The sweetener composition comprises at least one natural sweetener, at least one artificial sweetener, a masking agent, a protein binder, and a mouthfeel modulator. The composition provides heightened sweetness and a taste similar to real sugar that is desired by consumers. The improved taste, including a more desired sweetness profile and mouthfeel (temporal profiles) imparted by the sweetener composition is demonstrated by the sensory and rheological properties of the beverage with the sweetener composition. The sweetener composition may have a concentration in beverages of about 0.02% up to 0.29%.

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New sweet compounds that can be added to food and beverages as a sugar substitute. The compounds have a unique chemical structure and enhance sweetness compared to other natural and artificial sweeteners. The compounds are derived from plants like monk fruit and provide a sweet taste without the bitter or metallic aftertaste associated with other sweeteners.

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Sweetener compositions and methods of making them that improve the taste of non-nutritive sweeteners like steviol glycosides by reducing bitterness and off-flavors. The compositions contain small amounts of flavor-modifying compounds like furfural, 4-hexen-1-ol, and 2,4-hexadienal.

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Enhancement of sweetness and taste of sweeteners like rebaudioside M and mogrosides to make them taste more like sugar. Sweetness enhancers and taste modulators that improve the taste profiles of natural non-caloric sweeteners to make them taste more like sugar.

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A method to improve the taste of natural sweeteners like stevia to better mimic the taste of sugar. Using specific volatile compounds derived from stevia extracts to enhance the flavor profile. These natural compounds can be isolated and added to stevia sweeteners to make them taste closer to sugar. The compounds are derived from the non-sweet glycosides in stevia extract through processes like glycosylation and Maillard reaction.

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A sweetener composition that is an improved stevia extract. It contains glucosylated rebaudioside A, glucosylated stevioside, and glucosylated rebaudioside C in specific ratios. The glucosylation process enhances sweetness quality of the stevia extract by reducing off-flavors. The composition ratios are 5-30 parts glucosylated rebaudioside A, 5-30 parts glucosylated stevioside, and 5-20 parts glucosylated rebaudioside C per 100 parts sweetener. The composition can be made by reacting a stevia byproduct with a transglucosylase enzyme and glucose donor.

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Using a combination of isolated volatile compounds to enhance the perceived sweetness of food and beverages without increasing the amount of natural or artificial sweeteners. The volatile mixture contains 25 compounds in specific amounts like trans-2-pentenal, cis-3-hexen-1-ol, hexyl acetate, octanal, vanillin, etc.

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