An Economical and Chemical-free Method to Reduce Bitterness & Off-Flavors of Stevia
- 詳細技術說明
- The invention provides a physical method of improving sensoryattributes associated with steviol glycosides inbeverages.
- *Abstract
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Professor Rizvi’sgroup has developed a method to reduce the bitterness aftertaste and the off-flavorsof stevia sweeteners.
The principlebehind the invention is to control interactions between rebaudioside A (Reb A)- a steviol glycosides molecule - and the taste receptors by mimicking theaffinity profile of sugar in water; high intensity sweeteners are known as morehydrophobic than sugar molecule.
Concurrently, theinventors intended on exposing the hydrophilic sugar moieties of Reb A and sequesteringits hydrophobic diterperne, which causes the bitter after-taste. For thatpurpose, they designed a physical modification of Reb A by generating a stableRebA-protein complex (RPC), where the binding protein used can be bovine serumalbumin (BSA), or other carrier protein with binding affinity for Reb A.
Proof of concept Experiments inorange juice as food matrix showed that the RPC (RebA-BSA) was stable underdifferent conditions of temperature (ranges from 4°C to 40°C) and pH (from 3 to6.7).
Potential Applications
Tasteand flavor improvement of stevia sweeteners in beverage products with aqueous, emulsion, orlyophilized forms.
Advantages
- Reduction of bitter aftertaste
- Retention of the sweetness
- Cost-effective carrier proteins
- Stability of the Protein-steviol glycoside complex at acidicpH.
- *Licensing
- Jeffrey Fearnjcf55@cornell.edu607-254-4502
- 其他
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- Patent application publication number WO/2017/066799.
- Samriddh Mudgal et al. (2015). Controlling thetaste receptor accessible structure of Rebaudioside A via binding to bovineserum albumin. Food Chemistry. DOI:10.1016/j.foodchem.2015.10.064.
- “Cornellscientists reduce sweetener stevia's bitter bits” CornellChronicle Nov. 10,2015.
- 國家/地區
- 美國
