- Rebaudioside Analogs
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The present disclosure provides novel compounds that are steviol derivatives. The compounds generally can be characterized by a structure according to Formula I: wherein A1, L1, and G1 are described herein. Also provided are sweetener compositions comprising the compound described herein either as a sweetener or a sweetener enhancer. Additionally, the compound or the sweetener composition can be included in a product such as a beverage product or a food product, which can reduce the amount of sweetener in the product required to achieve the same sweetness level in an otherwise identical product not including the compound or the sweetener composition.
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Paragraph 0199-0201
(2018/02/20)
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- Validation of an HPLC method for direct measurement of steviol equivalents in foods
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Steviol glycosides are intense natural sweeteners used in foods and beverages. Their acceptable daily intake, expressed as steviol equivalents, is set at 0-4 mg/kg body weight. We report the development and validation of a RP-HPLC method with fluorometric detection of derivatized isosteviol, formed by acid hydrolysis of steviol glycosides. Dihydroisosteviol was used as an internal standard. Using this method, the amount of steviol equivalents in commercial steviol glycoside mixtures and different foods can be directly quantified. The method was successfully tested on strawberry jam, low-fat milk, soft drink, yogurt and a commercial mixture of steviol glycosides. Calibration curves were linear between 0.01 and 1.61 mM steviol equivalents, with a quantification limit of 0.2 nmol. The % RSD of intra-day precision varied between 0.4% and 4%, whereas inter-day precision varied between 0.4% and 5%, for high and medium concentrations, and between 3% and 8% for low concentrations. Accuracy of the analysis varied between 99% and 115%.
- Bartholomees, Uria,Struyf, Tom,Lauwers, Olivier,Ceunen, Stijn,Geuns, Jan M.C.
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p. 270 - 275
(2015/06/08)
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- Novel Process for the Preparation of Rebaudioside D and Other Related Naturally Occurring Sweetners
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A novel process for preparation of Rebaudioside D (RD), and other related naturally occurring sweeteners is provided. RD is a natural sweetening agent which can decrease the bitter aftertaste of steviol glycosides. The said process is suitable for commercial manufacturing by using readily available natural products and nontoxic reagents.
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Paragraph 0161
(2014/10/16)
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- Quantitation of sweet steviol glycosides by means of a HILIC-MS/MS-SIDA approach
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Meeting the rising consumer demand for natural food ingredients, steviol glycosides, the sweet principle of Stevia rebaudiana Bertoni (Bertoni), have recently been approved as food additives in the European Union. As regulatory constraints require sensitive methods to analyze the sweet-tasting steviol glycosides in foods and beverages, a HILIC-MS/MS method was developed enabling the accurate and reliable quantitation of the major steviol glycosides stevioside, rebaudiosides A-F, steviolbioside, rubusoside, and dulcoside A by using the corresponding deuterated 16,17-dihydrosteviol glycosides as suitable internal standards. This quantitation not only enables the analysis of the individual steviol glycosides in foods and beverages but also can support the optimization of breeding and postharvest downstream processing of Stevia plants to produce preferentially sweet and least bitter tasting Stevia extracts.
- Well, Caroline,Frank, Oliver,Hofmann, Thomas
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p. 11312 - 11320
(2014/01/06)
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- Human psychometric and taste receptor responses to steviol glycosides
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Steviol glycosides, the sweet principle of Stevia Rebaudiana (Bertoni) Bertoni, have recently been approved as a food additive in the EU. The herbal non-nutritive high-potency sweeteners perfectly meet the rising consumer demand for natural food ingredients in Europe. We have characterized the organoleptic properties of the most common steviol glycosides by an experimental approach combining human sensory studies and cell-based functional taste receptor expression assays. On the basis of their potency to elicit sweet and bitter taste sensations, we identified glycone chain length, pyranose substitution, and the C16 double bond as the structural features giving distinction to the gustatory profile of steviol glycosides. A comprehensive screening of 25 human bitter taste receptors revealed that two receptors, hTAS2R4 and hTAS2R14, mediate the bitter off-taste of steviol glycosides. For some test substances, e.g., stevioside, we observed a decline in sweet intensity at supra-maximum concentrations. This effect did not arise from allosteric modulation of the hTAS1R2/R3 sweet taste receptor but might be explained by intramolecular cross-modal suppression between the sweet and bitter taste component of steviol glycosides. These results might contribute to the production of preferentially sweet and least bitter tasting Stevia extracts by an optimization of breeding and postharvest downstream processing.
- Hellfritsch, Caroline,Brockhoff, Anne,Staehler, Frauke,Meyerhof, Wolfgang,Hofmann, Thomas
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experimental part
p. 6782 - 6793
(2012/10/23)
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- STEVIOL GLYCOSIDE ISOMERS
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Steviol glycoside isomers are provided having the formula (II): wherein R1 may be hydrogen, 1-β-D-glucopyranosyl, or 2-(1-β-D-glucopyranosyl)-1-β-D- glucopyranosyl, and R2 may be hydrogen, 1-β-D-glucopyranosyl, 2-(1-β-D-glucopyranosyl)- 1-β-D-glucopyranosyl, 2,3 -bis(1-β-D-glucopyranosyl)-1-β-D-glucopyranosyl, 2-(1-α-L- rhamnopyranosyl)-1-β-D-glucopyranosyl, 2-(1-α-L-rhamnopyranosyl)-3 -(1-β-D- glucopyranosyl)-1-β-D-glucopyranosyl, or 2-(1-β-D-xylopyranosyl)-3 -(1-β-D- glucopyranosyl)-1-β-D-glucopyranosyl. Methods for making steviol glycoside isomers are also disclosed. These compounds may be present in food and beverage products as non- nutritive sweeteners.
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Page/Page column 26-27
(2009/04/25)
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