Patent Summary: Maillard Reaction Products Improve the Taste of Stevia
Many consumers enjoy natural sweeteners like steviol glycosides because this type of sweetener contains no calories. However, most are aware that this natural sweetener produces an unwelcome aftertaste. The patent discloses a way to overcome this disadvantage—namely, using Maillard reaction products to smooth the taste and make the aftertaste less apparent. Here is a summary cited from the patent document. Those who would like to learn more can read the full patent document.
Summary
[0004] This application is a divisional patent application filed from European Patent Application No. 19799699.4, which was filed as International Patent Application No. PCT/US2019/030906, published as WO 2019/217310 A1. The contents of International Patent Application No. PCT/US2019/030906 as filed may be referred to for all purposes and are incorporated herein by reference in their entirety.
[0005] The inventors of the present application have surprisingly found that steviol glycosides can bind the volatiles of various flavors used in food, beverages, cosmetics, feeds, and pharmaceuticals. Steviol glycosides treated by the methods disclosed herein are widely soluble in water, water/alcohol, alcohol, and other organic solvents used for the flavor industry at different temperatures. The Stevia compositions could naturally encapsulate the flavor produced during the processes described herein. Therefore, they are also excellent carriers for encapsulating material for flavors, including but not limited to flavors and spices originated from plants such as bark, flowers, fruits, leaves, and animals, including concentrated meat and seafood soups, etc., and their extracts such as essential oils, etc.
[0006] In one aspect, a processed flavor is added to a Stevia solution, then dried into a powder by any method, including but not limited to spray-drying, crystallization, tray-drying, freeze drying, etc. Thus, volatile flavors can be preserved. Normally, MRP flavors have to be maintained at low temperatures, such as 10°C. An advantage of the present embodiments is that encapsulation of flavors by steviol glycosides can be kept at room temperature or even higher temperatures without significant loss of flavor. Further, the antioxidant properties of MRPs can play an additional role in protecting these flavors. In addition, depending on the desired product(s), compositions can be designed to enhance a foam for a specific application, such as foamed/frothy coffee. In addition, an anti-foaming agent can be added together or separately during the reaction processes described herein, such that the product can be used to prevent foaming for beverage bottling applications.
[0007] Maillard reactions create orthonasal and retronasal taste(s). The typically associated off-taste of steviol glycosides is either removed or masked with MRPs added to the steviol glycoside(s) and creates an overall good smell and taste of the resulting composition. MRPs increase the bitterness threshold of steviol glycosides and enhance the intensity of sweetness, thus making steviol glycosides useful for sugar replacement or sugar reduction in a product. The inventors have surprisingly found that the flavors of compositions herein are the result of the process, not only characterized by the Maillard reaction between sugar donor and amine donor, but also that the flavors are synergized by different groups of steviol glycosides with or without non-steviol glycoside substances.
[0008] The volatile substances produced during the Maillard reactions are surprisingly retained by the Stevia, including non-volatiles, so the processes described herein substantially improve both the taste and odor and, consequently, improve the overall profile of steviol glycosides to be sugar-like, honey-like, chocolate, caramel, etc. The mixture of MRPs, including initial and final SGs from the Maillard reaction, provides new odor and taste profiles. The initial SGs' typical undesired taste features are therefore reduced by the processes and compositions described herein and are no longer recognized as low-purity SGs, which normally possess grassy tastes and smells.
[0009] In one aspect, the present application provides a sweetening or flavoring composition comprising: (1) a Maillard reaction product (MRP) composition formed from a reaction mixture comprising: (a) one or more reducing sugars having a free carbonyl group, and (b) one or more amine donors having a free amino group; and (2) a Stevia extract, a glycosylated Stevia extract, one or more purified steviol glycosides, and/or one or more glycosylated steviol glycosides, wherein the MRP composition is present in the sweetener composition in an amount in the range of 0.1-99 wt%.
[0010] In a more particular embodiment, the present application provides a beverage containing an MRP composition formed from a reaction mixture comprising: (1) an added Maillard reaction product (MRP) composition formed from a reaction mixture comprising one or more reducing sugars having a free carbonyl group, and one or more amine donors having a free amino group, and (2) one or more Stevia extracts, one or more glycosylated Stevia extracts, one or more purified steviol glycosides, and/or one or more glycosylated steviol glycosides, wherein the MRP composition is present in the beverage at a final concentration of 1-15,000 ppm.
[0011] In a particular embodiment, a method for improving the taste profile of a beverage includes the step of adding an MRP composition to the beverage, wherein the MRP composition is produced by heating a reaction mixture comprising (a) one or more amine donors comprising a free amino group; and (b) one or more reducing sugars comprising a free carbonyl group.
[0012] In another embodiment, a method for improving the taste profile of a beverage includes the steps of: (1) adding an MRP composition to the beverage, wherein the MRP composition is produced by heating a reaction mixture for a period of time sufficient to initiate a Maillard reaction, wherein the reaction mixture comprises: (A) one or more reducing sugars comprising a free carbonyl group, and (B) one or more amine donors comprising a free amino group; and (2) adding a sweetener composition to the beverage to produce a final product, wherein the sweetener composition comprises one or more Stevia extracts, one or more glycosylated Stevia extracts, one or more purified steviol glycosides, and/or one or more glycosylated steviol glycosides, wherein the MRP composition is present in the final product in a concentration of 0.1-15,000 ppm.
[0013] In another aspect, a method for improving the taste profile of a bakery product includes the steps of: (1) preparing a dough comprising: (A) a Maillard reaction product (MRP) composition formed from a reaction mixture comprising: (i) one or more reducing sugars having a free carbonyl group, and (ii) one or more amine donors having a free amino group; and (B) one or more amine donors having a free amino group; and (2) baking the dough to produce the bakery product.
[0014] In another aspect, a method for improving the taste or mouthfeel of a sweetener composition comprises the step of adding an MRP composition to the sweetener composition to produce a final product, wherein the MRP composition is produced by heating a reaction mixture comprising: (1) one or more reducing sugars having a free carbonyl group; and (2) one or more amine donors having a free amino group, wherein the MRP composition is present in the final product in an amount of 0.0001-10 wt%.
[0015] In a further aspect, the present application provides a dough comprising: (1) a Maillard reaction product (MRP) composition formed from a reaction mixture comprising: (a) a first component comprising one or more reducing sugars having a free carbonyl group, and (b) one or more amine donors having a free amino group; and (2) a second component comprising a Stevia extract, a glycosylated Stevia extract, one or more purified steviol glycosides, and/or one or more glycosylated steviol glycosides, wherein the first and second components are present in the dough in a total amount in the range of 0.0001-20 wt% of the dough.
[0016] In a further aspect, the present application provides a dairy product comprising: (1) a first component comprising an MRP composition formed from a reaction mixture comprising: (a) one or more reducing sugars having a free carbonyl group, and (b) one or more amine donors having a free amino group; and (2) a second component comprising a Stevia extract, a glycosylated Stevia extract, one or more purified steviol glycosides, and/or one or more glycosylated steviol glycosides, wherein the first and second components are present in the dairy product in a total amount in the range of 0.0001-10 wt% of the dairy product.
[0017] While multiple embodiments are disclosed, still other embodiments of the present invention will be apparent to those skilled in the art from the following detailed description. As will be apparent, the invention is capable of modifications in various obvious aspects, without departing from the spirit and scope of the present invention. Accordingly, the detailed descriptions herein are to be regarded as illustrative in nature and not restrictive.
Overview
🍯 Summary of EP 4223146 A1 — Sweetener & Flavor Compositions
🌟 Core Idea
The patent introduces new sweetener and flavor compositions created by combining:
- Maillard Reaction Products (MRPs)
- Stevia-derived sweeteners (steviol glycosides, glycosylated steviol glycosides, Stevia extracts)
The goal is to improve taste, aroma, and mouthfeel of natural sweeteners—especially Stevia—by masking off-notes and enhancing sweetness intensity.
🔬 Key Scientific Insight
1. Steviol Glycosides Can Bind Flavor Volatiles
The inventors discovered that Stevia components can encapsulate and retain volatile flavor compounds, improving:
- Stability
- Aroma retention
- Flavor delivery
This makes Stevia not just a sweetener, but also a carrier for flavor compounds.
2. Maillard Reaction + Stevia = Better Taste
The Maillard reaction (sugars + amino groups + heat) produces:
- Flavor compounds (caramel, chocolate, roasted notes)
- Aroma-active volatiles
- Bitterness-masking molecules
When combined with Stevia:
- Off-notes (grassy, metallic, lingering bitterness) are reduced
- Sweetness becomes more sugar-like
- Aroma improves significantly
🧪 Compositions Described
The patent covers many formulations, including:
A. Sweetener/Flavor Compositions
Containing:
- MRPs (0.1–99 wt%)
- Stevia extracts or purified steviol glycosides
B. Beverages
MRPs added at 1–15,000 ppm to improve taste.
C. Bakery & Dairy Products
MRPs incorporated into doughs or dairy matrices to enhance flavor and mouthfeel.
D. Sweetener Enhancers
MRPs used at 0.0001–10 wt% to improve sweetness quality.
🧰 Methods of Making
The patent describes:
- Heating reducing sugars + amine donors to initiate Maillard reactions
- Combining resulting MRPs with Stevia components
- Drying methods (spray-drying, freeze-drying, crystallization)
- Optional additions (anti-foaming agents, foam enhancers)
🎯 Functional Benefits
1. Taste Improvements
- Reduced bitterness
- Reduced lingering aftertaste
- Enhanced sweetness intensity
- More sugar-like temporal profile
2. Aroma Improvements
- Better retention of volatile flavors
- Enhanced orthonasal and retronasal perception
3. Stability
- Encapsulated flavors remain stable at room temperature
- Antioxidant properties of MRPs protect flavors
4. Versatility
Applicable to:
- Beverages
- Bakery products
- Dairy
- Cosmetics
- Pharmaceuticals
- Animal feed
🧪 Experimental Data
The document includes extensive analytical and sensory data:
- MS chromatograms
- UV spectra
- Sensory panel evaluations
- Sweetness/bitterness temporal profiles
- Optimal ratios of MRPs to various sweeteners (Reb A, Reb D, mogrosides, sucralose, aspartame, etc.)
These figures demonstrate how different MRP–sweetener combinations affect taste and consumer liking.
🧁 Why This Matters
This patent essentially proposes a new generation of natural sweeteners that:
- Taste more like sugar
- Avoid Stevia’s typical off-notes
- Deliver richer flavor experiences
- Are stable and easy to use in manufacturing
It’s a significant step toward better-tasting, lower-calorie foods and beverages.
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