초록

Sweetener compositions useful as non-caloric replacements for sugars in food and beverages are provided by combinations of monk fruit extract (containing mogroside V) with rebaudioside A and B, which have improved taste profiles as compared to other non-caloric sweeteners.

대표청구항 ▼

1. A sweetener composition comprising: a) 53 to 68 weight % monk fruit extract comprising 45 to 55 weight % mogroside V, both on a dry weight basis;b) 26 to 35 weight % rebaudioside A on a dry weight basis;c) rebaudioside B; andd) optionally, additional steviol glycosides; wherein: the monk fruit ex

1. A sweetener composition comprising: a) 53 to 68 weight % monk fruit extract comprising 45 to 55 weight % mogroside V, both on a dry weight basis;b) 26 to 35 weight % rebaudioside A on a dry weight basis;c) rebaudioside B; andd) optionally, additional steviol glycosides; wherein: the monk fruit extract, rebaudioside A and rebaudioside B are present in a weight ratio of monk fruit extract:(rebaudioside A+rebaudioside B) of 55:45 to 80:20 on a dry weight basis;the mogroside V and rebaudioside A are present in a weight ratio of from 45:55 to 65:35 mogroside V: rebaudioside A;the rebaudioside A and rebaudioside B are present in a weight ratio of 65:35 to 90:10 rebaudioside A:rebaudioside B; andthe rebaudioside B is present in an amount of 6 to 12 weight %, based on the total weight of a), b), c), and d) on a dry weight basis, wherein a), b), c), and d) total to 100%;wherein the rebaudioside B improves the taste of the sweetener composition as compared to an analogous sweetener composition that does not contain rebaudioside B. 2. The sweetener composition of claim 1, wherein the weight ratio of monk fruit extract:(rebaudioside A+rebaudioside B) is from 60:40 to 75:25. 3. The sweetener composition of claim 1, wherein rebaudioside A and rebaudioside B are present in a weight ratio of 70:30 to 85:15 rebaudioside A: rebaudioside B. 4. The sweetener composition of claim 1, wherein the sweetener composition comprises 0 to 10 weight % stevioside, based on the total weight of a), b), c), and d). 5. A sweetener composition comprising: a) monk fruit extract comprising 45 to 55 weight % mogroside V on a dry weight basis;b) rebaudioside A;c) rebaudioside B; andd) optionally, additional steviol glycosides; wherein: the monk fruit extract, rebaudioside A and rebaudioside B are present in a weight ratio of monk fruit extract:(rebaudioside A+rebaudioside B) of 55:45 to 80:20 on a dry weight basis;the mogroside V and rebaudioside A are present in a weight ratio of from 45:55 to 65:35 mogroside V:rebaudioside A;the rebaudioside A and rebaudioside B are present in a weight ratio of 65:35 to 90:10 rebaudioside A:rebaudioside B; andthe rebaudioside B is present in an amount of at least 6 weight % based on the total weight of a), b), c), and d) on a dry weight basis, wherein a), b), c), and d) total to 100%;wherein the rebaudioside B improves the taste of the sweetener composition as compared to an analogous sweetener composition that does not contain rebaudioside B. 6. A sweetener composition comprising: a) 55 to 68 weight % monk fruit extract comprising 45 to 55 weight % mogroside V, both ranges being on a dry weight basis;b) 26 to 35 weight % rebaudioside A on a dry weight basis; andc) 6 to 12 weight % rebaudioside B on a dry weight basis;wherein a), b) and c) are 100% in total. 7. A food or beverage composition comprising at least one food or beverage ingredient and a sweetener composition in accordance with claim 1. 8. A food or beverage composition comprising at least one food or beverage ingredient and a sweetener composition in accordance with claim 5. 9. A food or beverage composition comprising at least one food or beverage ingredient and a sweetener composition in accordance with claim 6. 10. The sweetener composition of claim 5, wherein the rebaudioside B is present in an amount of 6 to 12 weight %, based on the total weight of a), b), c) and any additional steviol glycosides present. 11. The sweetener composition of claim 5, wherein the sweetener composition comprises 0 to 10 weight % stevioside, based on the total weight of a), b), c), and d).