Rebaudioside e and food products sweetened with rebaudioside e

Abstract

The present disclosure is generally directed to orally consumable products, such as foodstuffs and beverages, containing rebaudioside E present in, e.g., about 5 ppm to about 100 ppm, and to methods for preparing such orally consumable products.

1 . An orally consumable product comprising rebaudioside E present in about 5 ppm to about 100 ppm. 
     
     
         2 . The product of  claim 1 , wherein the orally consumable product is selected from the group consisting of a foodstuff composition, a beverage product, a dietary supplement, a nutraceutical, an edible gel mix, an edible gel composition, a pharmaceutical composition, a dental composition, and an oral hygiene composition. 
     
     
         3 . The product of  claim 1 , wherein the orally consumable product is a foodstuff composition selected from the group consisting of a confectionary composition, a condiment, a chewing gum, a cereal composition, a baked good, a dairy product, and a tabletop sweetener composition. 
     
     
         4 . The product of  claim 1 , wherein the product is a carbonated or non-carbonated beverage product. 
     
     
         5 . The product of  claim 1 , wherein the product is a beverage product selected from the group consisting of a soft drink, a fountain beverage, a frozen and ready-to-drink beverage, coffee, tea, a dairy beverage, a powdered soft drink, a liquid concentrate, flavored water, enhanced water, fruit juice, a fruit juice flavored drink, a sport drink, and an energy drink. 
     
     
         6 . The product of  claim 1 , wherein the rebaudioside E is the only sweetener, and the product has a sweetness intensity equivalent to about 1% to about 4% (w/v-%) sucrose solution. 
     
     
         7 . The product of  claim 1 , further comprising an additional sweetener,
 wherein the product has a sweetness intensity equivalent to about 1% to about 10% (w/v-%) sucrose solution.   
     
     
         8 . The product of  claim 7 , wherein every sweetening ingredient in the product is a high intensity sweetener. 
     
     
         9 . The product of  claim 7 , wherein every sweetening ingredient in the product is a natural high intensity sweetener. 
     
     
         10 . The product of  claim 7 , wherein the additional sweetener comprises one or more sweeteners selected from the group consisting of a stevia extract, a steviol glycoside, stevioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside F, dulcoside A, rubusoside, steviolbioside, sucrose, high fructose corn syrup, fructose, glucose, xylose, arabinose, rhamnose, erythritol, xylitol, mannitol, sorbitol, inositol, AceK, aspartame, neotame, sucralose, saccharine, naringin dihydrochalcone (NarDHC), neohesperidin dihydrochalcone (NDHC), rubusoside, mogroside IV, siamenoside I, mogroside V, monatin, thaumatin, monellin, brazzein, L-alanine, glycine, Lo Han Guo, hernandulcin, phyllodulcin, trilobtain, and combinations thereof. 
     
     
         11 . The product of  claim 1 , further comprising one or more additives selected from the group consisting of a carbohydrate, a polyol, an amino acid or salt thereof, a poly-amino acid or salt thereof, a sugar acid or salt thereof, a nucleotide, an organic acid, an inorganic acid, an organic salt, an organic acid salt, an organic base salt, an inorganic salt, a bitter compound, a flavorant, a flavoring ingredient, an astringent compound, a protein, a protein hydrolysate, a surfactant, an emulsifier, a flavonoids, an alcohol, a polymer, and combinations thereof. 
     
     
         12 . The product of  claim 1 , wherein the rebaudioside E has a purity of about 50% to about 100% by weight before it is added into the product. 
     
     
         13 . The product of  claim 1 , wherein the rebaudioside E in the product is a rebaudioside E polymorph or amorphous rebaudioside E. 
     
     
         14 . The product of  claim 1 , wherein the rebaudioside E in the product is a rebaudioside E stereoisomer. 
     
     
         15 . A method of preparing an orally consumable product comprising including purified rebaudioside E into the product or into the ingredients for making the product, wherein rebaudioside E is present in the product at a concentration of from about 5 ppm to about 100 ppm. 
     
     
         16 . A method for enhancing the sweetness of an orally consumable product comprising adding from about 5 ppm to about 100 ppm of purified rebaudioside E into an orally consumable product or into the ingredients for making an orally consumable product, wherein the added rebaudioside E enhances the sweetness of the orally consumable product, as compared to a corresponding orally consumable product lacking the purified rebaudioside E. 
     
     
         17 . The method of  claim 15 , wherein the rebaudioside E is the only sweetener, and the product has a sweetness intensity equivalent to about 1% to about 4% (w/v-%) sucrose solution. 
     
     
         18 . The method of  claim 15 , further comprising adding an additional sweetener, wherein the product has a sweetness intensity equivalent to about 1% to about 10% (w/v-%) sucrose solution. 
     
     
         19 . A method for preparing a sweetened orally consumable product, comprising:
 a) providing an orally consumable product comprising one or more sweetener; and   b) adding from about 5 ppm to about 100 ppm of purified rebaudioside E into the orally consumable product.   
     
     
         20 . The method of  claim 15 , further comprising adding one or more additives to the orally consumable product. 
     
     
         21 . The method of  claim 15 , wherein the orally consumable product further comprises one or more additives. 
     
     
         22 . The method of  claim 20 , wherein the one or more additives are selected from the group consisting of a carbohydrate, a polyol, an amino acid or salt thereof, a poly-amino acid or salt thereof, a sugar acid or salt thereof, a nucleotide, an organic acid, an inorganic acid, an organic salt, an organic acid salt, an organic base salt, an inorganic salt, a bitter compound, a flavorant, a flavoring ingredient, an astringent compound, a protein, a protein hydrolysate, a surfactant, an emulsifier, a flavonoids, an alcohol, a polymer, and combinations thereof. 
     
     
         23 . The method of  claim 18 , wherein every sweetening ingredient in the product is a high intensity sweetener. 
     
     
         24 . The method of  claim 18 , wherein every sweetening ingredient in the product is a natural high intensity sweetener. 
     
     
         25 . The method of  claim 18 , wherein the sweetener is selected from the group consisting of a stevia extract, a steviol glycoside, stevioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside F, dulcoside A, rubusoside, steviolbioside, sucrose, high fructose corn syrup, fructose, glucose, xylose, arabinose, rhamnose, erythritol, xylitol, mannitol, sorbitol, inositol, AceK, aspartame, neotame, sucralose, saccharine, naringin dihydrochalcone (NarDHC), neohesperidin dihydrochalcone (NDHC), rubusoside, mogroside IV, siamenoside I, mogroside V, monatin, thaumatin, monellin, brazzein, L-alanine, glycine, Lo Han Guo, hernandulcin, phyllodulcin, trilobtain, and combinations thereof. 
     
     
         26 . The method of  claim 15 , wherein the rebaudioside E has a purity of about 50% to about 100% by weight before it is added into the product. 
     
     
         27 . The method of  claim 15 , wherein the rebaudioside E in the product is a rebaudioside E polymorph or amorphous rebaudioside E. 
     
     
         28 . The method of  claim 15 , wherein the rebaudioside E in the product is a rebaudioside E stereoisomer.