US20110027413A1 - Novel Sweetener ISO-Mogroside V - Google Patents

Novel Sweetener ISO-Mogroside V Download PDF

Info

Publication number
US20110027413A1
US20110027413A1 US12/672,822 US67282208A US2011027413A1 US 20110027413 A1 US20110027413 A1 US 20110027413A1 US 67282208 A US67282208 A US 67282208A US 2011027413 A1 US2011027413 A1 US 2011027413A1
Authority
US
United States
Prior art keywords
mogroside
iso
ppm
consumable
milk
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Abandoned
Application number
US12/672,822
Inventor
Zhonghua Jia
Xiaogen Yang
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Givaudan SA
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to US12/672,822 priority Critical patent/US20110027413A1/en
Assigned to GIVAUDAN SA reassignment GIVAUDAN SA ASSIGNMENT OF ASSIGNORS INTEREST (SEE DOCUMENT FOR DETAILS). Assignors: JIA, ZHONGHUA, YANG, XIAOGEN
Publication of US20110027413A1 publication Critical patent/US20110027413A1/en
Abandoned legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G4/00—Chewing gum
    • A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
    • A23G4/10—Chewing gum characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • C—CHEMISTRY; METALLURGY
    • C07—ORGANIC CHEMISTRY
    • C07J—STEROIDS
    • C07J17/00—Normal steroids containing carbon, hydrogen, halogen or oxygen, having an oxygen-containing hetero ring not condensed with the cyclopenta(a)hydrophenanthrene skeleton
    • C07J17/005—Glycosides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/60—Sweeteners
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • A23L27/36—Terpene glycosides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • novel high-potency sweetener and flavour enhancer iso-mogroside V compositions comprising iso-mogroside V for use in consumables (food products or products placed in the oral cavity), sweetened consumables comprising iso-mogroside V, and sweetness enhanced consumables comprising iso-mogroside V in combination with another sweetener.
  • flavour compounds it is of interest in the food industry to find improved flavour compounds to provide more intensive high potency taste or similar taste at a higher concentration, for example, more intensive sweeteners.
  • flavour sensations for example sweet taste.
  • enhancing is meant the effect of a compound on a particular flavour sensation in food products or products placed in the oral cavity which is found more pronounced (stronger, enhanced) in its taste intensity and/or which is found to last longer when comparing to the product without added enhancing compound and/or which is found to have an earlier onset of the flavour sensation.
  • flavour sensations are of great interest and may allow not only to improve/intensify the perceived flavour but also to reach a certain flavour intensity at a reduced concentration of flavour ingredients, for example less sweetener, and accordingly, less calories and/or associated undesirable flavor notes/off-notes.
  • Luo Han Guo is a Chinese fruit well known for its intense sweet taste. Luo Han Guo fruit is derived from Siraitia grosvenorii (Swingle) C. Jeffery (Curcubitaceae, formerly called Momordica grosvenori ), a plant growing mainly In Guangxi province, China.
  • mogrosides V and IV The complete structures of the major sweet cucurbitane-type triterpenoid glycosides, named mogrosides V and IV, are known, as well as several minor sweet mogrosides including 11-oxomogroside V, siamenoside I, and neomogroside.
  • Iso-mogroside V a previously unknown isomer of the known sweetener mogroside V, referred to herein as “Iso-mogroside V”, and its high sweetening properties when compared to its known isomer.
  • compositions and consumables can be formed which have an enhanced effect of the associated flavour sensation, in particular an enhanced sweetness.
  • consumables By using iso-mogroside V compositions, consumables can be formed which have an improved and/or enhanced sweetness.
  • the newly identified Isomer is believed to be a native component of swingle fruit, as it was found in a number of commercial swingle extracts from various sources that had been subjected to various harvesting and extracting methods, but all contained low amounts of the isomer.
  • a composition comprising isolated or purified iso-mogroside V.
  • composition of any one of Items (4) to (7) comprising one or more additional flavour ingredients, wherein the concentration of isomogroside V is sufficient to cause an enhancement of the flavour, and wherein the concentration of the flavour is sufficiently high to be above the detection threshold for the flavour sensation when combined with isomogroside V.
  • flavour ingredient is a sweetener.
  • composition of item (9) wherein the one or more sweetener is selected from the group consisting of sucrose, fructose, glucose, high fructose corn syrup, xylose, arabinose, rhamnose, erythritol, xylitol, mannitol, sorbitol, inositol, AceK, aspartame, neotame, sucralose, saccharine, naringin dihydrochalcone (NarDHC), neohesperidin dihydrochalcone (NDHC), rubusoside, rebaudioside A, stevioside, mogroside IV, siamenoside I, mogroside V, trilobtain.
  • the one or more sweetener is selected from the group consisting of sucrose, fructose, glucose, high fructose corn syrup, xylose, arabinose, rhamnose, erythritol, xylitol, mann
  • the consumable includes but is not limited to milk, fluid milk, cultured milk product, cultured and noncultured dairy-based drink, cultured milk product cultured with lactobacillus,
  • the flavour ingredient is a sweetener.
  • the method of item (19) wherein the sweetener is selected from the group as defined under item (10).
  • Flavour compositions comprise iso-mogroside V and optionally at least one food grade excipient.
  • Suitable excipients for flavour compositions are well known in the art and include, for example, without limitation, solvents (including water, alcohol, ethanol, oils, fats, vegetable oil, and miglyol), binders, diluents, disintegranting agents, lubricants, flavoring agents, coloring agents, preservatives, antioxidants, emulsifiers, stabilisers, flavor-enhancers, sweetening agents, anti-caking agents, and the like.
  • solvents including water, alcohol, ethanol, oils, fats, vegetable oil, and miglyol
  • binders include, for example, without limitation, solvents (including water, alcohol, ethanol, oils, fats, vegetable oil, and miglyol), binders, diluents, disintegranting agents, lubricants, flavoring agents, coloring agents, preservatives, antioxidants, emulsifiers,
  • the flavour composition may contain additional flavour ingredients including flavour compounds, flavours from natural sources including botanical sources and including ingredients made by fermentation.
  • the flavour composition may have any suitable form, for example liquid or solid, wet or dried, or in encapsulated form bound to or coated onto carriers/particles or as a powder.
  • Iso-mogroside V and its flavour compositions described herein can be added to consumables (food products and any products placed within the oral cavity) to provide a sweet taste.
  • Consumables include, without limitation, food, beverages, nutraceuticals and dental care products including mouth wash and dental hygiene articles, and solid flavoured products such as dental floss, drinking straws and other plastic products where flavour can be added to the formulation or that can be coated.
  • Consumables include all food products, including but not limited to, cereal products, rice products, tapioca products, sago products, baker's products, biscuit products, pastry products, bread products, confectionery products, desert products, gums, chewing gums, chocolates, ices, honey products, treacle products, yeast products, baking-powder, salt and spice products, savory products, mustard products, vinegar products, sauces (condiments), tobacco products, cigars, cigarettes, processed foods, cooked fruits and vegetable products, meat and meat products, jellies, jams, fruit sauces, egg products, milk and dairy products, yoghurts, cheese products, butter and butter substitute products, milk substitute products, soy products, edible oils and fat products, medicaments, beverages, carbonated beverages, alcoholic drinks, beers, soft drinks, mineral and aerated waters and other non-alcoholic drinks, fruit drinks, fruit juices, coffee, artificial coffee, tea, cocoa, including forms requiring reconstitution, food extracts, plant extracts, meat extracts, condiments, sweeteners,
  • Iso-mogroside V can be used in various consumables including but not limited to water-based consumables, solid dry consumables and dairy products, dairy-derived products and dairy-alternative products.
  • Water-based consumables include but are not limited to beverage, water, aqueous drink, enhanced/slightly sweetened water drink, mineral water, carbonated beverage, non-carbonated beverage, carbonated water, still water, soft drink, non-alcoholic drink, alcoholic drink, beer, wine, liquor, fruit drink, juice, fruit juice, vegetable juice, broth drink, coffee, tea, black tea, green tea, oolong tea, herbal tea, cacoa (water-based), tea-based drink, coffee-based drink, cacao-based drink, syrup, frozen fruit, frozen fruit juice, water-based ice, fruit ice, sorbet, dressing, salad dressing, sauce, soup, and beverage botanical materials (whole or ground), or instant powder for reconstitution (coffee beans, ground coffee, instant coffee, cacao beans, cacao powder, Instant cacao, tea leaves, instant tea powder).
  • Solid dry consumables include but are not limited to cereals, baked food products, biscuits, bread, breakfast cereal, cereal bar, energy bars/nutritional bars, granola, cakes, cookies, crackers, donuts, muffins, pastries, confectioneries, chewing gum, chocolate, fondant, hard candy, marshmallow, pressed tablets, snack foods, and botanical materials (whole or ground), and instant powders for reconstitution as mentioned above.
  • a useful concentration may be from 0.2 to 300 ppm or more.
  • Dairy-derived food products contain milk or milk protein.
  • Dairy-alternative products contain (instead of dairy protein derived from the milk of mammals) protein from botanical sources (soy, rice, and other protein-rich plant materials).
  • Dairy products, dairy-derived products and dairy-alternative products include but are not limited to milk, fluid milk, cultured milk product, cultured and noncultured dairy-based drinks, cultured milk product cultured with lactobacillus, yoghurt, yoghurt-based beverage, smoothy, lassi, milk shake, acidified milk, acidified milk beverage, butter milk, kefir, milk-based beverage, milk/juice blend, fermented milk beverage, icecream, dessert, sour cream, dip, salad dressings, cottage cheese, frozen yoghurt, soy milk, rice milk, soy drink, rice milk drink.
  • Milk includes, but is not limited to, whole milk, skim milk, condensed milk, evaporated milk, reduced fat milk, low fat milk, nonfat milk, and milk solids (which may be fat or nonfat).
  • a useful concentration will be from about 0.3 to 500 ppm or higher, and may be up to 550 ppm, 600 ppm, 650 ppm, 700 ppm, or 750 ppm.
  • iso-mogroside V should usually have a concentrations of at least 10 ppm, for dairy, dairy-derived and dairy-alternative products at least 15 ppm. Depending on the degree of sweetness to be achieved, its concentration will usually be much higher in most applications (from 50 ppm or 100 ppm or higher).
  • the appropriate concentration of the flavour enhancer/(iso-mogroside V) can be easily tested by an organoleptic titration. This technique is well known in the field of sensory analysis. An appropriate concentration is from near the sweetness detection threshold of iso-mogroside V, about 0.2 ppm in water (equivalent sweetness intensity to about 0.5% sucrose, which is very slightly sweet), to about 20 ppm, 30 ppm, 50 ppm, 100 ppm, 200 ppm, 300 ppm, 400 ppm, 500 ppm, or higher.
  • the sweeteners include, but are not limited to, the sugars sucrose, fructose, glucose, high fructose corn syrup (containing fructose and glucose), xylose, arabinose, and rhamnose, the sugar alcohols erythritol, xylitol, mannitol, sorbitol, and inositol, and the artificial sweeteners AceK, aspartame, neotame, sucralose, saccharine, naringin dihydrochalcone (NarDHC), neohesperidin dihydrochalcone (NDHC), rubusoside, rebaudioside A, stevioside, mogroside IV, slamenoside I, mogroside V, trilobtain, and combinations of these sweeteners.
  • the artificial sweeteners AceK, aspartame, neotame, sucralose, saccharine, naringin dihydrochalcone (N
  • these compounds When used as sweeteners, these compounds will usually be used in concentrations isosweet to about 2% sucrose or higher.
  • Sucrose also known as table sugar or saccharose, is a disaccharide of glucose and fructose. Its systematic name is ⁇ -D-glucopyranosyl-(1 ⁇ 2)- ⁇ -D-fructofuranose. Fructose and glucose are monosaccharide sugars.
  • High fructose corn syrup consists of a mixture of glucose and fructose. Like ordinary corn syrup, the high fructose variety is made from corn starch using enzymes. The fructose content of corn syrup (glucose) is increased through enzymatic processing. Common commercial grades of high fructose corn syrup include fructose contents of 42%, 55%, or 90%. The 55% grade is most commonly used in soft drinks.
  • Erythritol (systematic name 1,2,3,4-butanetetrol) is a natural non-caloric sugar alcohol.
  • AceK, aspartame, neotame and sucralose are artificial sweeteners.
  • Acesulfam potassium is the potassium salt of 6-methyl-1,2,3-oxathiazine-4(3H)-one 2,2-dioxide, an N-sulfonylamide. It is also known as Acesulfam K or AceK, or under various trademark names including Sunett® and Sweet One®. In the European Union it is also known under the E number (additive code) E950.
  • Aspartame is the name for aspartyl-phenylalanine-1-methyl ester, a dipeptide. It is known under various trademark names including Equal®, and Canderel®. In the European Union, it is also known under the E number (additive code) E951.
  • Sucralose is the name for 6-dichloro-1,6-dideoxy- ⁇ -D-fructo-furanosyl 4-chloro-4-deoxy- ⁇ -D-galactopyranoside, which is a chlorodeoxysugar. It is also known by the trade name Splenda®. In the European Union, it is also known under the E number (additive code) E955.
  • Naringin dihydrochalcone (NarDHC) is also known as ⁇ [4-[[2-O-(6-Deoxy-L-mannopyranosyl)-D-glucopyranosyl]oxy]-2,6-dihydroxyphenyl]-3-(4-hydroxyphenyl)-1-propanone.
  • the chemical structure is given below.
  • Rubus extract is the extract of the plant Rubus suavissimus and contains rubusoside. Rubusoside may be purified from the extract and used in purified form or the extract may be used. Alternatively to Rubus suavissimus extract, another botanical extract containing a sufficient amount of rubusoside may be used. The chemical structure of rubusoside is given below.
  • Stevioside is a terpenoid glycoside also known as stevia, and is found in extracts of the plant Stevia rebaudiana.
  • Rebaudioside A is a terpenoid glycoside that is found in extract of Stevia rebaudiana. The chemical structure is given below.
  • Trilobtain or 1-[4-( ⁇ -D-glucopyranosyloxy)-2,6-dihydroxyphenyl]-3-(4-hydroxyphenyl)-1-propanone is also known as p-Phlorizin, Phloretin 4′-glucoside, Phloretine-4′-glucoside, Prunin dihydrochalcone, or p-Phloridzin. It is a natural dihydrochalcone type sweetener that occurs in the Chinese sweet tea plant Lithocarpus polystachyus , in the apple species Malus trilobata , and their extracts. Its chemical structure is given below.
  • the sweeteners or iso-mogroside V may be used in pure or partly purified, isolated or natural form; they may be chemically synthesised, produced by biotechnological processes including fermentation, or isolated from a natural source, in particular a botanical source (including, without limitation, fruits, swingle fruit, sugar cane, sugar beet), for example a plant extract (for example, without limitation, rubus extract for rubusoside and swingle extract for mogrosides and siamenoside I) or syrup including, without limitation, corn syrup, high fructose corn syrup, honey, molasses, maple syrup, fruit concentrates, and other syrups and extracts.
  • a botanical source including, without limitation, fruits, swingle fruit, sugar cane, sugar beet
  • a plant extract for example, without limitation, rubus extract for rubusoside and swingle extract for mogrosides and siamenoside I
  • syrup including, without limitation, corn syrup, high fructose corn syrup, honey, molasses, maple syrup, fruit concentrates,
  • one or more additional sweetness enhancers may be used in combination with isolated/purified/synthesised iso-mogroside V or compositions enriched in iso-mogroside V.
  • These optional sweetness enhancers include but are not limited to naringin dihydrochalcone (NarDHC), mogroside V, swingle extract, rubusoside, rubus extract, stevioside, and rebaudioside A, and neohesperidin dihydrochalcone (NDHC).
  • the additional sweetness enhancers can be used at or near their detection threshold concentation; for naringin dihydrochalcone this concentration is from 2 to 60 ppm, for rubusoside from 1.4 ppm to 56 ppm, for rubus extract from 2 ppm to 80 ppm, for mogroside V from 0.4 ppm to 12.5 ppm, for swingle extract from 2 to 60 ppm, for stevioside from 2 to 60 ppm, for rebaudioside A from 1 to 30 ppm, and for neohesperidin dihydrochalcone from 1 to 5 ppm. They can also be used at a higher concentration, depending on the mixture, individual concentrations of sweeteners and sweetness enhancers, associated calories and off-notes.
  • the Luo Han Guo or swingle extract that was employed had a total mogrosides content of about 80%, a mogroside V content of about 25-30%, and is commercially available from Fuzhou Corona Science & Technology Co., Ltd., Fuzhou, P. R: China.
  • NMR Nuclear magnetic resonance
  • HPLC High performance liquid chromatography
  • Agilent 1100 analytical and preparative HPLC systems Agilent Technologies, Santa Clara, Calif.
  • Phenomenex Lunar C18(2) column 5 ⁇ m, 4.6 ⁇ 150 mm for analytical scale and 21.2 ⁇ 250 mm for preparative scale
  • Liquid chromatography-mass spectrometry was performed using a Waters Q-T of micro mass spectrometer coupled with a Waters 2795 separation module (Waters, Milford, Mass.).
  • the intensity of sweet taste of iso-mogroside V when compared to mogroside V was determined in water using near-sweetness detection threshold concentrations.
  • the direct comparison was carried out by a panel of 4 sweet sensitive panelists. Blind samples (identity unidentifiable by panelists) were randomly presented to panelists in 15 ml aliquots at ambient temperature. Sensory evaluation started with the lower sample concentration (10 ppm).
  • the sweetness enhancement properties of iso-mogroside V was determined using a sample having a concentration of 10 ppm iso-mogroside V, which is near the sweetness detection threshold, in 7% sucrose solution.
  • the iso-mogroside V sample was directly compared to samples of 7%, 8% or 9% sucrose, and panelists were instructed to compare the sweetness intensity of the samples.
  • Iso-mogroside V samples showed a sweetness at least equal to 8% sucrose. The majority of panelists (5 of 6) found that the sample was as sweet or sweeter as 8% sucrose, and 1 of 6 panelist found the iso-mogroside sample to be sweeter than 7% but less sweet than 8% sucrose.
  • the sweetness threshold of lso-mogroside V in water was determined to be 10 ppm, isowseet to 0.5% sucrose (see example 2), therefore an enhancement effect of at least equal to 0.5% sucrose or higher was determined.
  • Iso-mogroside V was evaluated by 5 sweet sensitive panelists at 10 ppm in water for isointensity to sucrose solutions (0.5, 1.0 and 1.5% sucrose) using a paired comparison method. Samples were paired and tasted left to right with rinsing of the mouth (water) in-between. 20 ppm iso-mogroside V was evaluated as described but with 4 sweet sensitive panelists and 0.5, 1.0 and 1.5% sucrose. The results are indicated in the table below.
  • 10 ppm iso-mogroside V was sweeter than water (0% sucrose), less sweet than 1% sucrose, and isosweet to 0.5% sucrose (barely sweet).
  • the sweetness detection threshold concentration of iso-mogroside V in water is accordingly about 10 ppm.
  • the 20 ppm of iso-mogroside V sample was sweeter than 0.5% sucrose and less sweet than 1.5% sugar, but was found to be isosweet to 1% sucrose.
  • the analysed sample was swingle extract. Sample was dissolved in MeOH at a concentration of 1% and filtered. LC-MS analysis was performed using a Waters Q-T of micro mass spectrometer coupled with a Waters 2795 separation module. The HPLC conditions were as follows: Phenomenex Luna C18(2), 5 ⁇ m, 4.6 ⁇ 150 mm, 55% MeOH-1-H 2 O 30 min, 0.8 ml/min; analogue detector: ESA Corona and UV 210 nm.
  • HPLC profile and peak identities are shown below.
  • LC-MS analysis of the swingle extract identified the major sweet mogroside (mogroside V) along with a few known minor analogues (11-oxo-mogroside V, siamenoside I, mogrosides IVa, and IVe). Further LC-MS analysis of the minor components indicated the presence of a previously unreported component which had nearly the same HPLC retention time and exactly the same molecular composition as the major sweet compound, mogroside V.
  • Swingle extract (20 g) was applied to a column of Diaion HP-20 (600 g) (Mitsubishi Chemicals, Tokyo, Japan) and washed successively with 30, 50, 70% MeOH/water and WO % methanol, using 3000 ml for each washing step. Part of the 70% methanol fraction (2.23 g) was purified over a reversed phase C-18 column using a Biotage Flash chromatography.
  • Iso-mogroside V (1) was isolated as an amorphous solid with an [ ⁇ ] 20 D ⁇ 2.1 (c 0.57, MeOH) and a molecular formula of C 60 H 102 O 29 determined from its positive ion high resolution ESI-TOF MS (at ink 1287.6530 [M+H] + .
  • the aglycone part of iso-mogroside V was identified as mogrol by analysis of 1D ( 1 H, 13 C and DEPT), and 2D (COSY, TOCSY, HSQC and NOESY) NMR and further confirmed by the long-range connectivity observed in HMBC, the results of which are listed in the table below.
  • the sequence of the oligosaccharide chains were established by a combination of COSY, TOCSY, HSQC, HMBC and NOESY. To facilitate the proton assignments, the five anomeric protons were consecutively labeled by the letters G-1 to G-5 from the lower field (see figure which shows iso-mogroside V and the results in the table below).
  • the linkages between the glycosyl residues were assigned by several complementary approaches.
  • the initial assignment of the glycosyl linkages was based on NOE contacts between H-1 resonances and resonances of the aglyconic residues.
  • the NOE contact between H-1 of G-1 ( ⁇ 4.77 ppm) and H-2 of G-2 ( ⁇ 3.61 ppm) was diagnostic for the 1->2 linkage between these two glycosyl residues.
  • the NOE contacts between H-1 of G-5 ( ⁇ 4.29 ppm) and both H-6 ( ⁇ 3.63, 4.24 ppm) of G-2 indicated the 1->6 connection.
  • the linkage of the sugar units at C-24 was established from the following HMBC correlations: H-1 of G-1 ( ⁇ 4.77 ppm) and C-2 of G-2 ( ⁇ 81.3 ppm); H-1 of G-5 ( ⁇ 4.29 ppm) and C-6 of G-2 ( ⁇ 70.2 ppm).
  • H-1 of G-5 ⁇ 4.29 ppm
  • C-6 ⁇ 70.2 ppm.
  • the attachment of the trisaccharide moiety to C-24 of the aglycone was confirmed by the long-range coupling between H-1 of G-2 ( ⁇ 4.43 ppm and C-24 of the mogrol ( ⁇ 93.5 ppm).
  • the crosspeak between H-1 of G-3 ( ⁇ 4.42 ppm) and C-4 of G-4 ( ⁇ 80.9 ppm) confirmed the 1->4 linkage between the remaining two glucose units.
  • the attachment site of the disaccharide was further confirmed from the long-range coupling between H-1 of G-4 ( ⁇ 4.31 ppm) to that of C-3 of mogrol
  • glucose residues are derived from a natural botanical source, the glucose residues all have D-configuration.
  • iso-mogroside V (1) 3-[(4-O- ⁇ -D-glucopyranosyl- ⁇ -D-glucopyranosyl)oxy]-mogrol-24-O- ⁇ -D-glucopyranosyl-(1->2)-O-[ ⁇ -D-glucopyranosyl-(1->6)]- ⁇ -D-glucopyranoside.
  • the second of the two figures below shows the complete spectrum from 6 to 150 ppm, and the first figure shows an enlargement of the sugar part from 60 to 85 ppm.
  • the x-axis of both figures gives the ⁇ ppm, the y axis of both figures gives the relative Intensity.
  • iso-mogroside V was identified as an isomer of mogroside V wherein the difference of the two isomers is the linkage between the G-3 and G-4 glucose residues (iso-mogroside V: 1,4- ⁇ -glycosidic, mogroside V: 1,6- ⁇ -glycosidic). Both compounds displayed almost identical HPLC retention times and identical MS/MS fragmentation patterns.

Abstract

Provided is the novel sweetener and sweetness enhancer iso-mogroside V, compositions comprising the sweetener/sweetness enhancer for use in consumables (food products and products place in the oral cavity including mouth wash and other dental hygiene products), and sweetened or sweetness enhanced food products comprising the novel sweetener/sweetness enhancer.

Description

    TECHNICAL FIELD
  • Provided is the novel high-potency sweetener and flavour enhancer iso-mogroside V, compositions comprising iso-mogroside V for use in consumables (food products or products placed in the oral cavity), sweetened consumables comprising iso-mogroside V, and sweetness enhanced consumables comprising iso-mogroside V in combination with another sweetener.
    • BACKGROUND
  • It is of interest in the food industry to find improved flavour compounds to provide more intensive high potency taste or similar taste at a higher concentration, for example, more intensive sweeteners.
  • Furthermore, it is of interest to enhance desired flavour sensations, for example sweet taste. By enhancing is meant the effect of a compound on a particular flavour sensation in food products or products placed in the oral cavity which is found more pronounced (stronger, enhanced) in its taste intensity and/or which is found to last longer when comparing to the product without added enhancing compound and/or which is found to have an earlier onset of the flavour sensation.
  • Compounds that can enhance certain flavour sensations are of great interest and may allow not only to improve/intensify the perceived flavour but also to reach a certain flavour intensity at a reduced concentration of flavour ingredients, for example less sweetener, and accordingly, less calories and/or associated undesirable flavor notes/off-notes.
  • Luo Han Guo is a Chinese fruit well known for its intense sweet taste. Luo Han Guo fruit is derived from Siraitia grosvenorii (Swingle) C. Jeffery (Curcubitaceae, formerly called Momordica grosvenori), a plant growing mainly In Guangxi province, China. The complete structures of the major sweet cucurbitane-type triterpenoid glycosides, named mogrosides V and IV, are known, as well as several minor sweet mogrosides including 11-oxomogroside V, siamenoside I, and neomogroside.
  • Applicant has discovered a previously unknown isomer of the known sweetener mogroside V, referred to herein as “Iso-mogroside V”, and its high sweetening properties when compared to its known isomer.
  • Furthermore, preliminary experiments indicate that iso-mogroside V has a particularly high flavour enhancing effect on sweeteners when compared to its known isomer.
  • By using iso-mogroside V in combination with one or more flavour compound, in particular sweeteners, compositions and consumables (food products, products placed in the oral cavity) can be formed which have an enhanced effect of the associated flavour sensation, in particular an enhanced sweetness.
  • The chemical structure of iso-mogroside V, systematic name 3-[(4-O-β-D-glucopyranosyl-β-D-glucopyranosyl)oxy]-mogrol-24-O-β-D-glucopyranosyl-(1->2)-O-[β-D-glucopyranosyl-(1->6)]-β-D-glucopyranoside; is shown below.
  • Figure US20110027413A1-20110203-C00001
  • By using iso-mogroside V compositions, consumables can be formed which have an improved and/or enhanced sweetness.
  • The chemical structures of iso-mogroside V and mogroside V are shown in comparison below.
  • Figure US20110027413A1-20110203-C00002
  • The newly identified Isomer is believed to be a native component of swingle fruit, as it was found in a number of commercial swingle extracts from various sources that had been subjected to various harvesting and extracting methods, but all contained low amounts of the isomer.
    • SUMMARY
  • Provided are the following:
  • (1) The compound of formula I below.
  • Figure US20110027413A1-20110203-C00003
  • (2) A composition comprising isolated or purified iso-mogroside V.
    (3) A composition enriched in iso-mogroside V to a total concentration of iso-mogroside V of at least 10% (wt/wt).
    (4) The composition of item (3) enriched by chemical purification.
    (5) The composition of any one of items (2) to (4) and at least one excipient.
    (6) The composition of any one of items (2) to (5) which is a consumable.
    (7) The composition of any one of items (4) to (6) wherein iso-mogroside V is present in a concentration from 0.2 ppm to 800 ppm or more.
    (8) The composition of any one of Items (4) to (7) comprising one or more additional flavour ingredients, wherein the concentration of isomogroside V is sufficient to cause an enhancement of the flavour,
    and wherein the concentration of the flavour is sufficiently high to be above the detection threshold for the flavour sensation when combined with isomogroside V.
    (9) The composition of item (8), wherein the flavour ingredient is a sweetener.
    (10) The composition of item (9) wherein the one or more sweetener is selected from the group consisting of sucrose, fructose, glucose, high fructose corn syrup, xylose, arabinose, rhamnose, erythritol, xylitol, mannitol, sorbitol, inositol, AceK, aspartame, neotame, sucralose, saccharine, naringin dihydrochalcone (NarDHC), neohesperidin dihydrochalcone (NDHC), rubusoside, rebaudioside A, stevioside, mogroside IV, siamenoside I, mogroside V, trilobtain.
    (11) The composition of any one of items (4) to (10) wherein the consumable is a water-based consumable and iso-mogroside V is present in a concentration from 0.2 ppm to 300 ppm or more, and wherein the water-based consumable includes but is not limited to beverage, water, aqueous beverage, enhanced/slightly sweetened water drink, mineral water, carbonated beverage, non-carbonated beverage, carbonated water, still water, soft drink, non-alcoholic drink, alcoholic drink, beer, wine, liquor, fruit drink, juice, fruit juice, vegetable juice, broth drink, coffee, tea, black tea, green tea, oolong tea, herbal tea, cacoa (water-based), tea-based drink, coffee-based drinks, cacao-based drink, syrup, frozen fruit, frozen fruit juice, water-based ice, fruit ice, sorbet, dressing, salad dressing, sauce, soup, and beverage botanical materials (whole or ground), or instant powder for reconstitution (coffee beans, ground coffee, instant coffee, cacao beans, cacao powder, instant cacao, tea leaves, instant tea powder).
    (12) The composition of any one of items (4) to (10) wherein the consumable is a solid dry consumable and iso-mogroside V is present in a concentration from 0.2 ppm to 300 ppm or more, and the solid dry consumable includes but is not limited to cereals, baked food products, biscuits, bread, breakfast cereal, cereal bar, energy bars/nutritional bars, granola, cakes, cookies, crackers, donuts, muffins, pastries, confectioneries, chewing gum, chocolate, fondant, hard candy, marshmallow, pressed tablets, snack foods, botanical materials (whole or ground), and instant powders for reconstitution.
    (13) The composition of any one of items (4) to (10) wherein the consumable is selected from the group of a dairy product, dairy-derived product and dairy-alternative product, and iso-mogroside V is present in a concentration from 0.3 ppm to 500 ppm or more, and wherein the consumable includes but is not limited to milk, fluid milk, cultured milk product, cultured and noncultured dairy-based drink, cultured milk product cultured with lactobacillus, yoghurt, yoghurt-based beverage, smoothy, lassi, milk shake, acidified milk, acidified milk beverage, butter milk, kefir, milk-based beverages, milk/juice blend, fermented milk beverage, icecream, dessert, sour cream, dip, salad dressing, cottage cheese, frozen yoghurt, soy milk, rice milk, soy drink, and rice milk drink.
    (14) A method of providing a sweetened consumable by admixing isolated or purified iso-mogroside V or the composition of any one of items (2) to (13) to a consumable.
    (15) A method of providing a sweetened consumable by admixing iso-mogroside V or the composition of any one of items (2) to (13) to a consumable wherein the resulting iso-mogroside concentration in the consumable is enriched compared to the natural iso-mogroside concentration.
    (16) A method of enhancing the taste sensations associated with flavour ingredients, wherein isolated or purified iso-mogroside V and one or more flavour ingredient are admixed to provide a flavour-enhanced composition or consumable.
    (17) A method of enhancing the taste sensations associated with flavour ingredients by admixing iso-mogroside V or the composition of any one of items (2) to (13) to a consumable, wherein the resulting iso-mogroside concentration in the consumable is enriched compared to the natural iso-mogroside concentration.
    (18) The method of any one of items (14) to (17), wherein iso-mogroside V is added to a total concentration from 0.2 ppm to 500 ppm, or more.
    19. The method of any one of items (14) to (18) wherein the flavour ingredient is a sweetener.
    (20) The method of item (19) wherein the sweetener is selected from the group as defined under item (10).
    (21) The method of any one of items (14) to (20) wherein the consumable is a water-based consumable as defined under item (11) and iso-mogroside V is present in a concentration from 0.2 ppm to 300 ppm or more.
    (22) The method of any one of items (14) to (20) wherein the consumable is a solid dry consumable as defined under item (12) and iso-mogroside V is present in a concentration from 0.2 ppm to 300 ppm or more.
    (23) The method of any one of items (14) to (20) wherein the consumable is selected from the group of a dairy product, dairy-derived product and dairy-alternative product as defined under item (13) and iso-mogroside V is present in a concentration from 0.3 ppm to 500 ppm or more.
    • DETAILED DESCRIPTION
  • Flavour compositions comprise iso-mogroside V and optionally at least one food grade excipient. Suitable excipients for flavour compositions are well known in the art and include, for example, without limitation, solvents (including water, alcohol, ethanol, oils, fats, vegetable oil, and miglyol), binders, diluents, disintegranting agents, lubricants, flavoring agents, coloring agents, preservatives, antioxidants, emulsifiers, stabilisers, flavor-enhancers, sweetening agents, anti-caking agents, and the like. Examples of such carriers or diluents for flavours may be found e.g. in “Perfume and Flavor Materials of Natural Origin”, S. Arctander, Ed., Elizabeth, N.J., 1960; in “Perfume and Flavor Chemicals”, S. Arctander, Ed., Vol. I & II, Allured Publishing Corporation, Carol Stream, USA, 1994; in “Flavourings”, E. Ziegler and H. Ziegler (ed.), Wiley-VCH Weinheim, 1998, and “CTFA Cosmetic Ingredient Handbook”, J. M. Nikitakis (ed.), 1st ed., The Cosmetic, Toiletry and Fragrance Association, Inc., Washington, 1988.
  • The flavour composition may contain additional flavour ingredients including flavour compounds, flavours from natural sources including botanical sources and including ingredients made by fermentation.
  • The flavour composition may have any suitable form, for example liquid or solid, wet or dried, or in encapsulated form bound to or coated onto carriers/particles or as a powder.
  • Iso-mogroside V and its flavour compositions described herein can be added to consumables (food products and any products placed within the oral cavity) to provide a sweet taste. Consumables include, without limitation, food, beverages, nutraceuticals and dental care products including mouth wash and dental hygiene articles, and solid flavoured products such as dental floss, drinking straws and other plastic products where flavour can be added to the formulation or that can be coated.
  • Consumables include all food products, including but not limited to, cereal products, rice products, tapioca products, sago products, baker's products, biscuit products, pastry products, bread products, confectionery products, desert products, gums, chewing gums, chocolates, ices, honey products, treacle products, yeast products, baking-powder, salt and spice products, savory products, mustard products, vinegar products, sauces (condiments), tobacco products, cigars, cigarettes, processed foods, cooked fruits and vegetable products, meat and meat products, jellies, jams, fruit sauces, egg products, milk and dairy products, yoghurts, cheese products, butter and butter substitute products, milk substitute products, soy products, edible oils and fat products, medicaments, beverages, carbonated beverages, alcoholic drinks, beers, soft drinks, mineral and aerated waters and other non-alcoholic drinks, fruit drinks, fruit juices, coffee, artificial coffee, tea, cocoa, including forms requiring reconstitution, food extracts, plant extracts, meat extracts, condiments, sweeteners, nutraceuticals, gelatins, pharmaceutical and non-pharmaceutical gums, tablets, lozenges, drops, emulsions, elixirs, syrups and other preparations for making beverages, and combinations thereof.
  • Iso-mogroside V can be used in various consumables including but not limited to water-based consumables, solid dry consumables and dairy products, dairy-derived products and dairy-alternative products.
  • Water-based consumables include but are not limited to beverage, water, aqueous drink, enhanced/slightly sweetened water drink, mineral water, carbonated beverage, non-carbonated beverage, carbonated water, still water, soft drink, non-alcoholic drink, alcoholic drink, beer, wine, liquor, fruit drink, juice, fruit juice, vegetable juice, broth drink, coffee, tea, black tea, green tea, oolong tea, herbal tea, cacoa (water-based), tea-based drink, coffee-based drink, cacao-based drink, syrup, frozen fruit, frozen fruit juice, water-based ice, fruit ice, sorbet, dressing, salad dressing, sauce, soup, and beverage botanical materials (whole or ground), or instant powder for reconstitution (coffee beans, ground coffee, instant coffee, cacao beans, cacao powder, Instant cacao, tea leaves, instant tea powder).
  • Solid dry consumables include but are not limited to cereals, baked food products, biscuits, bread, breakfast cereal, cereal bar, energy bars/nutritional bars, granola, cakes, cookies, crackers, donuts, muffins, pastries, confectioneries, chewing gum, chocolate, fondant, hard candy, marshmallow, pressed tablets, snack foods, and botanical materials (whole or ground), and instant powders for reconstitution as mentioned above.
  • For water-based or solid dry consumables a useful concentration may be from 0.2 to 300 ppm or more.
  • In certain products a higher sweetener concentration is usually necessary to reach a similar sweetness intensity, for example in dairy products, dairy-derived products and dairy-alternative products. Dairy-derived food products contain milk or milk protein. Dairy-alternative products contain (instead of dairy protein derived from the milk of mammals) protein from botanical sources (soy, rice, and other protein-rich plant materials).
  • Dairy products, dairy-derived products and dairy-alternative products include but are not limited to milk, fluid milk, cultured milk product, cultured and noncultured dairy-based drinks, cultured milk product cultured with lactobacillus, yoghurt, yoghurt-based beverage, smoothy, lassi, milk shake, acidified milk, acidified milk beverage, butter milk, kefir, milk-based beverage, milk/juice blend, fermented milk beverage, icecream, dessert, sour cream, dip, salad dressings, cottage cheese, frozen yoghurt, soy milk, rice milk, soy drink, rice milk drink.
  • Milk includes, but is not limited to, whole milk, skim milk, condensed milk, evaporated milk, reduced fat milk, low fat milk, nonfat milk, and milk solids (which may be fat or nonfat).
  • For dairy products, dairy-derived products and dairy-alternative products, a useful concentration will be from about 0.3 to 500 ppm or higher, and may be up to 550 ppm, 600 ppm, 650 ppm, 700 ppm, or 750 ppm.
  • For a sufficient sweetening effect on its own, iso-mogroside V should usually have a concentrations of at least 10 ppm, for dairy, dairy-derived and dairy-alternative products at least 15 ppm. Depending on the degree of sweetness to be achieved, its concentration will usually be much higher in most applications (from 50 ppm or 100 ppm or higher).
  • For flavor enhancement in combination with a sweetener, the appropriate concentration of the flavour enhancer/(iso-mogroside V) can be easily tested by an organoleptic titration. This technique is well known in the field of sensory analysis. An appropriate concentration is from near the sweetness detection threshold of iso-mogroside V, about 0.2 ppm in water (equivalent sweetness intensity to about 0.5% sucrose, which is very slightly sweet), to about 20 ppm, 30 ppm, 50 ppm, 100 ppm, 200 ppm, 300 ppm, 400 ppm, 500 ppm, or higher.
  • The sweeteners include, but are not limited to, the sugars sucrose, fructose, glucose, high fructose corn syrup (containing fructose and glucose), xylose, arabinose, and rhamnose, the sugar alcohols erythritol, xylitol, mannitol, sorbitol, and inositol, and the artificial sweeteners AceK, aspartame, neotame, sucralose, saccharine, naringin dihydrochalcone (NarDHC), neohesperidin dihydrochalcone (NDHC), rubusoside, rebaudioside A, stevioside, mogroside IV, slamenoside I, mogroside V, trilobtain, and combinations of these sweeteners.
  • When used as sweeteners, these compounds will usually be used in concentrations isosweet to about 2% sucrose or higher.
  • Sucrose, also known as table sugar or saccharose, is a disaccharide of glucose and fructose. Its systematic name is α-D-glucopyranosyl-(1→2)-β-D-fructofuranose. Fructose and glucose are monosaccharide sugars.
  • High fructose corn syrup (HFCS) consists of a mixture of glucose and fructose. Like ordinary corn syrup, the high fructose variety is made from corn starch using enzymes. The fructose content of corn syrup (glucose) is increased through enzymatic processing. Common commercial grades of high fructose corn syrup include fructose contents of 42%, 55%, or 90%. The 55% grade is most commonly used in soft drinks.
  • Erythritol (systematic name 1,2,3,4-butanetetrol) is a natural non-caloric sugar alcohol.
  • AceK, aspartame, neotame and sucralose are artificial sweeteners.
  • Acesulfam potassium (AceK) is the potassium salt of 6-methyl-1,2,3-oxathiazine-4(3H)-one 2,2-dioxide, an N-sulfonylamide. It is also known as Acesulfam K or AceK, or under various trademark names including Sunett® and Sweet One®. In the European Union it is also known under the E number (additive code) E950.
  • Aspartame is the name for aspartyl-phenylalanine-1-methyl ester, a dipeptide. It is known under various trademark names including Equal®, and Canderel®. In the European Union, it is also known under the E number (additive code) E951.
  • Sucralose is the name for 6-dichloro-1,6-dideoxy-β-D-fructo-furanosyl 4-chloro-4-deoxy-α-D-galactopyranoside, which is a chlorodeoxysugar. It is also known by the trade name Splenda®. In the European Union, it is also known under the E number (additive code) E955.
  • Naringin dihydrochalcone (NarDHC) is also known as −[4-[[2-O-(6-Deoxy-L-mannopyranosyl)-D-glucopyranosyl]oxy]-2,6-dihydroxyphenyl]-3-(4-hydroxyphenyl)-1-propanone. The chemical structure is given below.
  • Figure US20110027413A1-20110203-C00004
  • Rubus extract is the extract of the plant Rubus suavissimus and contains rubusoside. Rubusoside may be purified from the extract and used in purified form or the extract may be used. Alternatively to Rubus suavissimus extract, another botanical extract containing a sufficient amount of rubusoside may be used. The chemical structure of rubusoside is given below.
  • Figure US20110027413A1-20110203-C00005
  • Stevioside is a terpenoid glycoside also known as stevia, and is found in extracts of the plant Stevia rebaudiana.
  • Rebaudioside A is a terpenoid glycoside that is found in extract of Stevia rebaudiana. The chemical structure is given below.
  • Figure US20110027413A1-20110203-C00006
  • Trilobtain or 1-[4-(β-D-glucopyranosyloxy)-2,6-dihydroxyphenyl]-3-(4-hydroxyphenyl)-1-propanone is also known as p-Phlorizin, Phloretin 4′-glucoside, Phloretine-4′-glucoside, Prunin dihydrochalcone, or p-Phloridzin. It is a natural dihydrochalcone type sweetener that occurs in the Chinese sweet tea plant Lithocarpus polystachyus, in the apple species Malus trilobata, and their extracts. Its chemical structure is given below.
  • Figure US20110027413A1-20110203-C00007
  • The sweeteners or iso-mogroside V may be used in pure or partly purified, isolated or natural form; they may be chemically synthesised, produced by biotechnological processes including fermentation, or isolated from a natural source, in particular a botanical source (including, without limitation, fruits, swingle fruit, sugar cane, sugar beet), for example a plant extract (for example, without limitation, rubus extract for rubusoside and swingle extract for mogrosides and siamenoside I) or syrup including, without limitation, corn syrup, high fructose corn syrup, honey, molasses, maple syrup, fruit concentrates, and other syrups and extracts.
  • Optionally, one or more additional sweetness enhancers may be used in combination with isolated/purified/synthesised iso-mogroside V or compositions enriched in iso-mogroside V. These optional sweetness enhancers include but are not limited to naringin dihydrochalcone (NarDHC), mogroside V, swingle extract, rubusoside, rubus extract, stevioside, and rebaudioside A, and neohesperidin dihydrochalcone (NDHC).
  • The additional sweetness enhancers can be used at or near their detection threshold concentation; for naringin dihydrochalcone this concentration is from 2 to 60 ppm, for rubusoside from 1.4 ppm to 56 ppm, for rubus extract from 2 ppm to 80 ppm, for mogroside V from 0.4 ppm to 12.5 ppm, for swingle extract from 2 to 60 ppm, for stevioside from 2 to 60 ppm, for rebaudioside A from 1 to 30 ppm, and for neohesperidin dihydrochalcone from 1 to 5 ppm. They can also be used at a higher concentration, depending on the mixture, individual concentrations of sweeteners and sweetness enhancers, associated calories and off-notes.
    • EXAMPLES
  • All percentages given are wt/wt, unless indicated otherwise.
  • The Luo Han Guo or swingle extract that was employed had a total mogrosides content of about 80%, a mogroside V content of about 25-30%, and is commercially available from Fuzhou Corona Science & Technology Co., Ltd., Fuzhou, P. R: China.
    • General Experimental Procedures for the Purification and Structural Analysis of the Compounds in Examples 3 and 4:
  • Optical rotations were measured with a Rudolph Autopol IV polarimeter (Rudolph Research Analytical, Hackettstown, N.J., USA).
  • Nuclear magnetic resonance (NMR) spectra were recorded on a Bruker DRX avance 500 spectrometer (Bruker BioSpin, Billerica, Mass.). Chemical shifts are given in δ (ppm) referring to the residual solvent peak.
  • Preliminary purification was carried out on Diaion HP-20 (Mitsubishi Chemical, Tokyo, Japan) resin.
  • Low pressure chromatography was performed on a Biotage Flash system using a C-18 cartridge (40+M, 35-70 μm).
  • High performance liquid chromatography (HPLC) was performed on an Agilent 1100 analytical and preparative HPLC systems (Agilent Technologies, Santa Clara, Calif.) with a Phenomenex Lunar C18(2) column, 5 μm, 4.6×150 mm for analytical scale and 21.2×250 mm for preparative scale) (Phenomenex, Torrance, Calif.). Liquid chromatography-mass spectrometry (LC-MS) was performed using a Waters Q-T of micro mass spectrometer coupled with a Waters 2795 separation module (Waters, Milford, Mass.).
  • Structural identification (NMR and MS) methods employed included Correlated Spectroscopy (COSY), Totally Correlated Spectroscopy (TOCSY), Nuclear Overhauser Effect Spectroscopy (NOESY), Heteronuclear Single Quantum Coherence (HSQC), Heteronuclear Multiple Bond Coherence (HMBC), Distortionless Enhancement by Polarization Transfer (DEPT), negative electrospray ionization time-of-flight mass spectrometry (ESI-TOF MS), High resolution electrospray ionization time-of-flight mass spectrometry (HRESI-TOFMS), electrospray ionization tandem mass spectrometry (ESI-MS/MS).
  • All of these methods are standard methods and it is well known to the skilled person how to carry them out.
    • Example 1a Comparison of the Sweetness of Mogroside V and Iso-Mogroside V
  • The intensity of sweet taste of iso-mogroside V when compared to mogroside V was determined in water using near-sweetness detection threshold concentrations. The direct comparison was carried out by a panel of 4 sweet sensitive panelists. Blind samples (identity unidentifiable by panelists) were randomly presented to panelists in 15 ml aliquots at ambient temperature. Sensory evaluation started with the lower sample concentration (10 ppm).
  • The results are Indicated In the table below.
  • sample concentrations Taste of iso-mogroside V samples
    [ppm] compared to mogroside V
    10 sweeter
    20 sweeter
  • At 10 ppm, two panelists indicated iso-mogroside V is sweeter than mogroside V. At 20 ppm level, all 4 panelists indicated iso-mogroside V is sweeter than mogroside V.
    • Example 1b Comparison of the Sweetness Enhancement of Iso-Mogroside V at Near Threshold Concentration
  • The sweetness enhancement properties of iso-mogroside V was determined using a sample having a concentration of 10 ppm iso-mogroside V, which is near the sweetness detection threshold, in 7% sucrose solution.
  • The iso-mogroside V sample was directly compared to samples of 7%, 8% or 9% sucrose, and panelists were instructed to compare the sweetness intensity of the samples.
  • The comparisons were carried out by a panel of 6 sweet sensitive panelists. All samples were presented to panelists in 15 ml aliquots at ambient temperature. Panelists compared the iso-mogroside V sample to each of the sucrose samples. The results are indicated below.
  • Iso-mogroside V samples showed a sweetness at least equal to 8% sucrose. The majority of panelists (5 of 6) found that the sample was as sweet or sweeter as 8% sucrose, and 1 of 6 panelist found the iso-mogroside sample to be sweeter than 7% but less sweet than 8% sucrose.
  • The sweetness threshold of lso-mogroside V in water was determined to be 10 ppm, isowseet to 0.5% sucrose (see example 2), therefore an enhancement effect of at least equal to 0.5% sucrose or higher was determined.
    • Example 2 Determination of the Sweetness Threshold of Iso-Mogroside V
  • Iso-mogroside V was evaluated by 5 sweet sensitive panelists at 10 ppm in water for isointensity to sucrose solutions (0.5, 1.0 and 1.5% sucrose) using a paired comparison method. Samples were paired and tasted left to right with rinsing of the mouth (water) in-between. 20 ppm iso-mogroside V was evaluated as described but with 4 sweet sensitive panelists and 0.5, 1.0 and 1.5% sucrose. The results are indicated in the table below.
  • Taste of iso-mogroside V samples Sucrose
    Iso-mogroside V [ppm] compared to sucrose [% wt/wt]
    10 sweeter 0
    10 isosweet 0.5
    10 less sweet 1.0
    20 sweeter 0.5
    20 isosweet   1%
    20 less sweet 1.5%
  • 10 ppm iso-mogroside V was sweeter than water (0% sucrose), less sweet than 1% sucrose, and isosweet to 0.5% sucrose (barely sweet). The sweetness detection threshold concentration of iso-mogroside V in water is accordingly about 10 ppm. The 20 ppm of iso-mogroside V sample was sweeter than 0.5% sucrose and less sweet than 1.5% sugar, but was found to be isosweet to 1% sucrose.
  • At the low concentration of 10 ppm iso-mogroside V is isosweet to 0.5% sucrose, showing Its high potency sweetener characteristic equaling about 500 times the sweetness of sucrose.
    • Example 3 LC-MS Analysis of Swingle Extract
  • The analysed sample was swingle extract. Sample was dissolved in MeOH at a concentration of 1% and filtered. LC-MS analysis was performed using a Waters Q-T of micro mass spectrometer coupled with a Waters 2795 separation module. The HPLC conditions were as follows: Phenomenex Luna C18(2), 5 μm, 4.6×150 mm, 55% MeOH-1-H2O 30 min, 0.8 ml/min; analogue detector: ESA Corona and UV 210 nm.
  • The HPLC profile and peak identities are shown below.
  • LC-MS analysis of the swingle extract identified the major sweet mogroside (mogroside V) along with a few known minor analogues (11-oxo-mogroside V, siamenoside I, mogrosides IVa, and IVe). Further LC-MS analysis of the minor components indicated the presence of a previously unreported component which had nearly the same HPLC retention time and exactly the same molecular composition as the major sweet compound, mogroside V.
    • Example 4 Purification of Iso-Mogroside V
  • Swingle extract (20 g) was applied to a column of Diaion HP-20 (600 g) (Mitsubishi Chemicals, Tokyo, Japan) and washed successively with 30, 50, 70% MeOH/water and WO % methanol, using 3000 ml for each washing step. Part of the 70% methanol fraction (2.23 g) was purified over a reversed phase C-18 column using a Biotage Flash chromatography.
  • Further preparative HPLC purification (4 repetitions) of the fractions of interest employing a Phenomenex preparative column (Luna C18(2), 5 μm, 21.2×250 mm) afforded iso-mogroside V (8.0 mg) in a purity of about 95 to 98%.
    • Example 5 Structural Identification of Iso-Mogroside V
  • Iso-mogroside V (1) was isolated as an amorphous solid with an [α]20 D −2.1 (c 0.57, MeOH) and a molecular formula of C60H102O29 determined from its positive ion high resolution ESI-TOF MS (at ink 1287.6530 [M+H]+.
  • The aglycone part of iso-mogroside V (structural formula shown below) was identified as mogrol by analysis of 1D (1H, 13C and DEPT), and 2D (COSY, TOCSY, HSQC and NOESY) NMR and further confirmed by the long-range connectivity observed in HMBC, the results of which are listed in the table below.
  • TABLE
    Aglycones of iso-mogroside V (1) and mogroside
    V (2) in CD3OD: 1H and 13C NMR data.
    Figure US20110027413A1-20110203-C00008
    number of carbon
    atom as shown in
    the structural
    formula above 13C 1H
    1 27.4 1.49, 2.23 dd (2.85, 12.4)
    2 29.8 1.93 (2H)
    3 88.3 3.47 m
    4 43.0 —
    5 145.2 —
    6 119.8 5.49 d (6.0)
    7 25.3 1.81 dd (5.0, 12.5), 2.39 dd (6.8, 12.5)
    8 44.8 1.67 d (7.6)
    9 41.0 —
    10 37.4 2.50 d (12.3)
    11 79.5 3.86
    12 41.2 1.82, 1.88
    13 48.4 —
    14 50.7 —
    15 35.5 1.14, 1.21
    16 29.6 1.33, 1.98
    17 51.9 1.63 d (9.2)
    18 17.3 0.89 s
    19 26.3 1.11 s
    20 37.6 1.46 m
    21 19.5 0.98 d (6.3)
    22 34.2 1.49, 1.56
    23 30.1 1.85
    24 93.5 3.40
    25 70.4 —
    26 26.5 1.12 s
    27 24.0 1.15 s
    28 28.1 1.08 s
    29 26.4 1.19 s
    30 20.2 0.89 s
  • For the sugar parts of iso-mogroside V (1), the 1H and 13C NMR displayed five anomeric protons at [δ 4.77 d (J=7.2 Hz), 4.43 d (J=7.4 Hz), 4.42 (J=8.0 Hz), 4.31 (J=8.0 Hz), 4.29 (J=7.7 Hz) and carbons at (δ 106.3, 104.6, 104.5, 104.4, 104.2) (see figure and table below).
  • The sequence of the oligosaccharide chains were established by a combination of COSY, TOCSY, HSQC, HMBC and NOESY. To facilitate the proton assignments, the five anomeric protons were consecutively labeled by the letters G-1 to G-5 from the lower field (see figure which shows iso-mogroside V and the results in the table below).
  • TABLE
    Sugar parts of iso-mogroside V (1) and mogroside V (2) in CD3OD: 1H and 13C NMR Data
    Figure US20110027413A1-20110203-C00009
    identities (G-1 to G5) of the sugar carbon atoms
    as indicated in the structural formula above, Iso-mogroside (1) Mogroside (2)
    using conventional numbering 13C 1H 13C 1H
    G-1
    1 104.5 4.77 d (7.2) 104.6 4.78 d (7.7)
    2 75.7 3.28 75.8 3.28
    3 78.0 3.36 78.0 3.37
    4 72.5 3.22 72.5 3.23
    5 78.1 3.28 78.2 3.28
    6 63.7 3.86 63.7 3.87
    3.65 3.65
    G-2
    1 104.2 4.43 d (7.4) 104.3 4.44 d (7.2)
    2 81.3 3.61 81.2 3.62
    3 78.5 3.59 78.4 3.58
    4 71.6 3.34 71.4 3.34
    5 76.5 3.51 76.3 3.51
    6 70.2 3.63 70.0 3.64
    4.24 br.d (8.7) 4.24 br.d (8.7)
    G-3
    1 104.6 4.42 d (8.0) 104.9 4.43 d (7.8)
    2 75.8 3.21 75.7 3.20
    3 77.8 3.36 77.7 3.36
    4 71.5 3.27 71.5 3.28
    5 78.2 3.29 78.1 3.25
    6 62.6 3.86 62.8 3.86
    3.65 3.67
    G-4
    1 106.3 4.31 d (8.0) 106.5 4.29 d (7.7)
    2 75.5 3.26 75.3 3.21
    3 76.6 3.48 78.8 3.37
    4 80.9 3.55 71.7 3.28
    5 77.8 3.36 77.4 3.41
    6 62.1 3.83 (2H) 69.9 3.81 dd (12.0, 5.6)
    4.06 dd (12.0, 1.7)
    G-5
    1 104.4 4.29 d (7.7) 104.5 4.28 d (7.7)
    2 75.3 3.21 75.3 3.21
    3 78.2 3.36 78.2 3.36
    4 71.6 3.29 71.7 3.29
    5 78.3 3.27 78.2 3.26
    6 62.8 3.85 62.8 3.86
    3.66 3.67
  • Starting from the anomeric protons of each sugar unit, all the hydrogens within each spin system were traced using COSY with the aid of TOCSY and NOESY. The individual spin-systems of each sugar can be discerned from the sub-spectra corresponding to the anomeric protons in the TOCSY (mixing time=120 ms). A NOESY experiment (mixing time=600 ms) in addition to the Nuclear Overhauser Effect (NOE) contacts across the glycosidic bonds also revealed the 1,3- and 1,5-diaxial relationship for the sugars of the pyranosyl rings, thus greatly facilitating the mapping of these spin systems. Information from COSY, TOCSY, and NOESY gave the complete assignment of all protons of the compound. On the basis of the assigned protons, the 13C resonances of each sugar unit were identified by HSQC and further confirmed by HMBC. Interpretation of the COSY and TOCSY spectra revealed the presence of 5 glycosyl residues. Measurement of the magnitude of homonuclear 1H-1H scalar couplings provided geometric information that allowed the glycosyl configuration corresponding to each isolated spin system to be identified. The magnitude of homonuclear 1H-1H scalar couplings combined with the strong NOES between H-1 and H-3, H-1 and H-5 In all the five glycosyl residues as well as the 13C NMR data identified all the sugar components to be β-glucose.
  • The linkages between the glycosyl residues were assigned by several complementary approaches. The initial assignment of the glycosyl linkages was based on NOE contacts between H-1 resonances and resonances of the aglyconic residues. The NOE contact between H-1 of G-1 (δ 4.77 ppm) and H-2 of G-2 (δ 3.61 ppm) was diagnostic for the 1->2 linkage between these two glycosyl residues. Similarly, the NOE contacts between H-1 of G-5 (δ 4.29 ppm) and both H-6 (δ 3.63, 4.24 ppm) of G-2 indicated the 1->6 connection. At the same time, a strong NOE was also observed between the H-1 of G-2 (δ 4.43 ppm) and H-24 of the aglycone, mogrol (δ 3.40 ppm). Thus, the two terminal glucose residues (G-1 and G-5) were linked through a 2,6-branched glucose (G-2) to C-24 of mogrol. The NOE contact between H-1 of G-3 (δ 4.42 ppm) and H-4 of G-4 (δ 3.55 ppm) indicated that the two remaining glycosyl residues were linked via a 1->4 linkage and the disaccharide was connected to C-4 of the aglycone based on a strong NOE contact between H-1 of G-4 (δ 4.31 ppm) and H-3 of the aglycone (δ 3.47 ppm). However, due to the highly overlapping nature of the proton NMR of the glycosyl residues, to ensure accuracy, NOE should not be used as the sole source of data for the inter-sugar linkage. Therefore, the sugar linkage was further confirmed by HMBC. The linkage of the sugar units at C-24 was established from the following HMBC correlations: H-1 of G-1 (δ 4.77 ppm) and C-2 of G-2 (δ 81.3 ppm); H-1 of G-5 (δ 4.29 ppm) and C-6 of G-2 (δ 70.2 ppm). The attachment of the trisaccharide moiety to C-24 of the aglycone was confirmed by the long-range coupling between H-1 of G-2 (δ 4.43 ppm and C-24 of the mogrol (δ 93.5 ppm). The crosspeak between H-1 of G-3 (δ 4.42 ppm) and C-4 of G-4 (δ 80.9 ppm) confirmed the 1->4 linkage between the remaining two glucose units. The attachment site of the disaccharide was further confirmed from the long-range coupling between H-1 of G-4 (δ 4.31 ppm) to that of C-3 of mogrol (δ 88.3 ppm).
  • The fragmentation patterns observed by ESI-MS/MS confirm the results of the above sugar sequence analysis.
  • MS/MS analysis of the deprotonated molecular ion [M−H]− (m/z 1285.6) gave a series of daughter ions (m/z 1223.9 [(M−H)-162]−, m/z 961.8 [(M−H)-2×162]−, m/z 799.7 [(M−H)-3×162]−, m/z 637.6 [(M−H)-4×162]−, and m/z 475.5 [mogrol, (M−H)-5×162]− by subsequent loss of the terminal glucose residues.
  • The formula below shows the key NOE contacts and HMBC long-ranged couplings for iso-mogroside V (1).
  • Figure US20110027413A1-20110203-C00010
  • All the glycosyl residues were in the pyranose form as determined from their 13C NMR data. The β-anomeric configurations were evident from their 3JH1,H2 (7-8 Hz) coupling constants as well as from NOE information.
  • As the compounds (iso-mogroside V, mogroside V) are derived from a natural botanical source, the glucose residues all have D-configuration.
  • Thus, the structure of iso-mogroside V (1) was established as 3-[(4-O-β-D-glucopyranosyl-β-D-glucopyranosyl)oxy]-mogrol-24-O-β-D-glucopyranosyl-(1->2)-O-[β-D-glucopyranosyl-(1->6)]-β-D-glucopyranoside.
  • As comparison, the detailed NMR analyses were also carried out on the major sweet component, mogroside V (2). The completed NMR assignment was achieved by a combination of COSY, TOCSY, NOESY, HSQC and HMBC (see summary of the 1H and 13C NMR data from these methods in the respective tables above).
  • A direct comparison of the DEPT (Distortionless Enhancement by Polarization Transfer) spectra of iso-mogroside V (1) and mogroside V (2) clearly showed the difference between the two isomers, see results in the figures below.
  • The second of the two figures below shows the complete spectrum from 6 to 150 ppm, and the first figure shows an enlargement of the sugar part from 60 to 85 ppm. The x-axis of both figures gives the δ ppm, the y axis of both figures gives the relative Intensity.
  • Looking at the enlargement of the field, the free, non-glycosylated C-6 of the glucose residues appeared in the region of δ 60-64 ppm in the 13C NMR spectra as expected.
  • For mogroside V (2), two C-6 of the glucose residues were found in the downfield region at around δ 70 ppm indicating that two of the five glucose residues were glycosylated at C-6 position. However, for iso-mogroside V (1), only one 1,6-glycosylated C-6 of a glucose residue was found (compare the figure at 70 ppm).
  • Furthermore, another 13C resonance was found at around δ 81 ppm indicating that one of the terminal glucose residues was, instead of the 1,6-glycosidic bond as in mogroside V, attached elsewhere to the ring (the linkage was identified as 1,4-glycosidic by further analysis employing 2D NMR).
  • Accordingly, iso-mogroside V was identified as an isomer of mogroside V wherein the difference of the two isomers is the linkage between the G-3 and G-4 glucose residues (iso-mogroside V: 1,4-β-glycosidic, mogroside V: 1,6-β-glycosidic). Both compounds displayed almost identical HPLC retention times and identical MS/MS fragmentation patterns.

Claims (23)

1. The compound of formula I below.
Figure US20110027413A1-20110203-C00011
2. A composition comprising isolated or purified iso-mogroside V.
3. A composition enriched in iso-mogroside V to a total concentration of iso-mogroside V of at least 10% (wt/wt).
4. The composition of claim 3 enriched by chemical purification.
5. The composition of any one of claims 2 to 4 and at least one excipient.
6. The composition of any one of claims 2 to 5 which is a consumable.
7. The composition of any one of claims 4 to 6 wherein iso-mogroside V is present in a concentration from 0.2 ppm to 800 ppm or more.
8. The composition of any one of claims 4 to 7 comprising one or more additional flavour ingredients, wherein the concentration of isomogroside V is sufficient to cause an enhancement of the flavour, and wherein the concentration of the flavour is sufficiently high to be above the detection threshold for the flavour sensation when combined with isomogroside V.
9. The composition of claim 8, wherein the flavour ingredient is a sweetener.
10. The composition of claim 9 wherein the one or more sweetener is selected from the group consisting of sucrose, fructose, glucose, high fructose corn syrup, xylose, arabinose, rhamnose, erythritol, xylitol, mannitol, sorbitol, inositol, AceK, aspartame, neotame, sucralose, saccharine, naringin dihydrochalcone (NarDHC), neohesperidin dihydrochalcone (NDHC), rubusoside, rebaudioside A, stevioside, mogroside IV, slamenoside I, mogroside V, trilobtain.
11. The composition of any one of claims 4 to 10 wherein the consumable is a water-based consumable and iso-mogroside V is present in a concentration from 0.2 ppm to 300 ppm or more, and wherein the water-based consumable includes but is not limited to beverage, water, aqueous beverage, enhanced/slightly sweetened water drink, mineral water, carbonated beverage, non-carbonated beverage, carbonated water, still water, soft drink, non-alcoholic drink, alcoholic drink, beer, wine, liquor, fruit drink, juice, fruit juice, vegetable juice, broth drink, coffee, tea, black tea, green tea, oolong tea, herbal tea, cacoa (water-based), tea-based drink, coffee-based drinks, cacao-based drink, syrup, frozen fruit, frozen fruit juice, water-based ice, fruit ice, sorbet, dressing, salad dressing, sauce, soup, and beverage botanical materials (whole or ground), or instant powder for reconstitution (coffee beans, ground coffee, instant coffee, cacao beans, cacao powder, instant cacao, tea leaves, instant tea powder).
12. The composition of any one of claims 4 to 10 wherein the consumable is a solid dry consumable and iso-mogroside V is present in a concentration from 0.2 ppm to 300 ppm or more, and the solid dry consumable includes but is not limited to cereals, baked food products, biscuits, bread, breakfast cereal, cereal bar, energy bars/nutritional bars, granola, cakes, cookies, crackers, donuts, muffins, pastries, confectioneries, chewing gum, chocolate, fondant, hard candy, marshmallow, pressed tablets, snack foods, botanical materials (whole or ground), and instant powders for reconstitution.
13. The composition of any one of claims 4 to 10 wherein the consumable is selected from the group of a dairy product, dairy-derived product and dairy-alternative product, and iso-mogroside V is present in a concentration from 0.3 ppm to 500 ppm or more, and wherein the consumable includes but is not limited to milk, fluid milk, cultured milk product, cultured and noncultured dairy-based drink, cultured milk product cultured with lactobacillus, yoghurt, yoghurt-based beverage, smoothy, lassi, milk shake, acidified milk, acidified milk beverage, butter milk, kefir, milk-based beverages, milk/juice blend, fermented milk beverage, icecream, dessert, sour cream, dip, salad dressing, cottage cheese, frozen yoghurt, soy milk, rice milk, soy drink, and rice milk drink.
14. A method of providing a sweetened consumable by admixing isolated or purified iso-mogroside V or the composition of any one of claims 2 to 13 to a consumable.
15. A method of providing a sweetened consumable by admixing iso-mogroside V or the composition of any one of claims 2 to 13 to a consumable wherein the resulting iso-mogroside concentration in the consumable is enriched compared to the natural iso-mogroside concentration.
16. A method of enhancing the taste sensations associated with flavour ingredients, wherein isolated or purified iso-mogroside V and one or more flavour ingredient are admixed to provide a flavour-enhanced composition or consumable.
17. A method of enhancing the taste sensations associated with flavour ingredients by admixing iso-mogroside V or the composition of any one of claims 2 to 13 to a consumable, wherein the resulting iso-mogroside concentration in the consumable is enriched compared to the natural iso-mogroside concentration.
18. The method of any one of claims 14 to 17, wherein iso-mogroside V is added to a total concentration from 0.2 ppm to 500 ppm, or more.
19. The method of any one of claims 14 to 18 wherein the flavour ingredient is a sweetener.
20. The method of claim 19 wherein the sweetener is selected from the group as defined in claim 10.
21. The method of any one of claims 14 to 20 wherein the consumable is a water-based consumable as defined in claim 11 and iso-mogroside V is present in a concentration from 0.2 ppm to 300 ppm or more.
22. The method of any one of claims 14 to 20 wherein the consumable is a solid dry consumable as defined in claims 12 and iso-mogroside V is present in a concentration from 0.2 ppm to 300 ppm or more.
23. The method of any one of claims 14 to 20 wherein the consumable is selected from the group of a dairy product, dairy-derived product and dairy-alternative product as defined in claim 13 and iso-mogroside V is present in a concentration from 0.3 ppm to 500 ppm or more.
US12/672,822 2007-08-17 2008-08-07 Novel Sweetener ISO-Mogroside V Abandoned US20110027413A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
US12/672,822 US20110027413A1 (en) 2007-08-17 2008-08-07 Novel Sweetener ISO-Mogroside V

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
US95643607P 2007-08-17 2007-08-17
US12/672,822 US20110027413A1 (en) 2007-08-17 2008-08-07 Novel Sweetener ISO-Mogroside V
PCT/CH2008/000336 WO2009023975A2 (en) 2007-08-17 2008-08-07 Novel sweetener iso-mogroside v

Related Parent Applications (1)

Application Number Title Priority Date Filing Date
PCT/CH2008/000336 A-371-Of-International WO2009023975A2 (en) 2007-08-17 2008-08-07 Novel sweetener iso-mogroside v

Related Child Applications (1)

Application Number Title Priority Date Filing Date
US14/103,337 Continuation US20140170286A1 (en) 2007-08-17 2013-12-11 Novel Sweetener ISO-Mogroside V

Publications (1)

Publication Number Publication Date
US20110027413A1 true US20110027413A1 (en) 2011-02-03

Family

ID=40262144

Family Applications (3)

Application Number Title Priority Date Filing Date
US12/672,822 Abandoned US20110027413A1 (en) 2007-08-17 2008-08-07 Novel Sweetener ISO-Mogroside V
US14/103,337 Abandoned US20140170286A1 (en) 2007-08-17 2013-12-11 Novel Sweetener ISO-Mogroside V
US14/806,239 Active 2028-10-19 US11154071B2 (en) 2007-08-17 2015-07-22 Sweetener iso-mogroside V

Family Applications After (2)

Application Number Title Priority Date Filing Date
US14/103,337 Abandoned US20140170286A1 (en) 2007-08-17 2013-12-11 Novel Sweetener ISO-Mogroside V
US14/806,239 Active 2028-10-19 US11154071B2 (en) 2007-08-17 2015-07-22 Sweetener iso-mogroside V

Country Status (3)

Country Link
US (3) US20110027413A1 (en)
EP (1) EP2188300B1 (en)
WO (1) WO2009023975A2 (en)

Cited By (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2529633A1 (en) * 2011-06-01 2012-12-05 Symrise AG Orally consumed preparations comprising particular sweet tasting triterpenes and triterpene glycosides
WO2014146089A3 (en) * 2013-03-15 2014-12-31 The Coca-Cola Company Novel mogrosides, compositions and purification methods
WO2015082012A1 (en) 2013-12-05 2015-06-11 Analyticon Discovery Gmbh Novel triterpene-glycosides as sweeteners or sweetener enhancers
EP2923584A1 (en) * 2014-03-27 2015-09-30 International Flavors & Fragrances Inc. Naringenin and salts thereof for sweetness enhancement
EP3108754A1 (en) 2015-06-24 2016-12-28 Analyticon Discovery GmbH Novel triterpene glycosides as sweeteners or sweetener enhancer
EP3111780A1 (en) 2015-07-03 2017-01-04 Analyticon Discovery GmbH Natural stilbenes as sweeteners or sweetener enhancer
US20170119032A1 (en) * 2015-10-29 2017-05-04 Senomyx, Inc. High intensity sweeteners
US10069209B2 (en) 2012-11-06 2018-09-04 Pulse Finland Oy Capacitively coupled antenna apparatus and methods
EP3461349A1 (en) 2017-09-27 2019-04-03 Analyticon Discovery GmbH Novel diterpene glycosides as sweeteners or sweetener enhancer
EP3501296A1 (en) 2017-12-22 2019-06-26 Analyticon Discovery GmbH Novel triterpene-glycosides as sweeteners or sweetener enhancer
CN110719738A (en) * 2017-06-02 2020-01-21 奇华顿股份有限公司 Composition comprising a metal oxide and a metal oxide
WO2020200916A1 (en) 2019-04-04 2020-10-08 Firmenich Sa Mogroside compounds and uses thereof
EP3858155A1 (en) 2020-01-30 2021-08-04 Analyticon Discovery GmbH A sweetener or sweetness enhancer composition
WO2023278226A1 (en) * 2021-06-29 2023-01-05 Firmenich Incorporated Mogroside compounds and their comestible use
WO2023131545A1 (en) 2022-01-07 2023-07-13 BRAIN Biotech AG A sweetener or sweetness enhancer composition

Families Citing this family (32)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US8709497B2 (en) 2003-12-02 2014-04-29 Roger D. Blotsky Mineral, nutritional, cosmetic, pharmaceutical, and agricultural compositions and methods for producing the same
CN101932240A (en) 2007-10-10 2010-12-29 环球有机物有限责任公司 Anti-glycation methods and compositions
CN104855925B (en) 2009-12-28 2017-04-26 可口可乐公司 Sweetness Enhancers, Compositions Thereof, And Methods For Use
WO2018089469A1 (en) * 2016-11-08 2018-05-17 Purecircle Usa Inc. Novel mogrosides and use thereof
US9101162B2 (en) * 2010-09-03 2015-08-11 Purecircle Sdn Bhd High-purity mogrosides and process for their purification
US9180141B1 (en) 2010-09-21 2015-11-10 Core Intellectual Properties Holdings, Llc Methods and compositions for animal feed
CN102018016B (en) * 2010-12-27 2013-01-02 暨南大学 Cake containing neotame and preparation method thereof
WO2012107207A1 (en) 2011-02-08 2012-08-16 Nutrinova Nutrition Specialties & Food Ingredients Gmbh Sweetener and/or a sweetness enhancer, sweetener compositions, methods of making and using same, and consumables containing same
WO2012107206A1 (en) 2011-02-08 2012-08-16 Nutrinova Nutrition Specialties & Food Ingredients Gmbh Sweetener and/or sweetness enhancer, sweetener compositions, methods of making the same and consumables containing the same
WO2012107201A2 (en) 2011-02-08 2012-08-16 Nutrinova Nutrition Specialties & Food Ingredients Gmbh Sweetness enhancers, sweetener compositions, methods of making the same and consumables containing the same
WO2012107203A1 (en) 2011-02-08 2012-08-16 Nutrinova Nutrition Specialties & Food Ingredients Gmbh Sweetener and/or sweetness enhancer, sweetener composition, methods of making the same and consumables containing the same
WO2012107205A1 (en) 2011-02-08 2012-08-16 Nutrinova Nutrition Specialties & Food Ingredients Gmbh Sweetener and/or a sweetness enhancer, sweetener compositions, methods of making the same and consumables containing the same
WO2012107202A1 (en) 2011-02-08 2012-08-16 Nutrinova Nutrition Specialties & Food Ingredients Gmbh Sweetener, sweetener compositions, methods of making the same and consumables containing the same
WO2012107204A1 (en) 2011-02-08 2012-08-16 Nutrinova Nutrition Specialties & Food Ingredients Gmbh Sweetness enhancer, sweetener compositions, methods of making the same and consumables containing the same
WO2013041236A1 (en) 2011-09-22 2013-03-28 Nutrinova Nutrition Specialties & Food Ingredients Gmbh Sweetener compositions, methods of making same and consumables containing same
EP2785199A2 (en) 2011-11-28 2014-10-08 Nutrinova Nutrition Specialties & Food Ingredients GmbH Taste-masking compositions, sweetener compositions and consumable product compositions containing the same
EP2606747A1 (en) 2011-12-22 2013-06-26 Nutrinova Nutrition Specialties & Food Ingredients GmbH Sweetness enhancer, sweetener compositions, and consumables containing the same
WO2014000755A1 (en) 2012-06-27 2014-01-03 Nutrinova Nutrition Specialties & Food Ingredients Gmbh Taste-masking compositions, sweetener compositions and consumable product compositions containing the same
GB201310060D0 (en) * 2013-03-15 2013-07-17 Tate & Lyle Americas Llc Redistribution of mogrol glyoside contact
US10098848B2 (en) * 2013-04-11 2018-10-16 Richard Louis Price Inositol-containing comestible units and methods of treatment using the same
US20170348417A1 (en) 2013-04-11 2017-12-07 Richard Louis Price Treatment of attention deficit disorders and associated symptoms
WO2015163905A1 (en) 2014-04-25 2015-10-29 General Mills, Inc. Food products having sweetness enhancer
WO2016103163A1 (en) 2014-12-23 2016-06-30 Celanese Sales Germany Gmbh Taste modifying compositions
US20160183579A1 (en) 2014-12-23 2016-06-30 Celanese Sales Germany Gmbh Taste modifying compositions
US20160183576A1 (en) 2014-12-23 2016-06-30 Celanese Sales Germany Gmbh Taste modifying compositions
US20160183580A1 (en) 2014-12-23 2016-06-30 Celanese Sales Germany Gmbh Taste modifying compositions
MX2019012940A (en) 2017-05-03 2019-12-16 Firmenich Incorporated Methods for making high intensity sweeteners.
WO2021214008A1 (en) 2020-04-20 2021-10-28 Givaudan Sa Compositions
WO2019209803A1 (en) * 2018-04-23 2019-10-31 The Coca-Cola Company Novel mogrosides, methods of obtaining the same, and uses
GB202007984D0 (en) 2020-05-28 2020-07-15 Givaudan Sa Compositions
US20240000119A1 (en) 2020-11-25 2024-01-04 International Flavors & Fragrances Megastigmane derivative compositions and methods for taste modulation
WO2024007104A1 (en) 2022-07-04 2024-01-11 国际香料和香精公司 Novel glucopyranoside composition for enhancing sweetness

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4084010A (en) * 1976-01-01 1978-04-11 Tsunematsu Takemoto Glycosides having sweetness
US5433965A (en) * 1993-02-16 1995-07-18 The Procter & Gamble Company Beverage compositions and sweetening compositions which contain juice derived from botanical subfamily Cucurbitaceae

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP3502587B2 (en) 2000-01-31 2004-03-02 サラヤ株式会社 Sweetener composition containing high-purity arhat glycoside
CN1683387A (en) 2005-03-16 2005-10-19 桂林莱茵生物科技股份有限公司 Method for extracting momordica glycoside from momordica grosvenori
CN101050230A (en) 2006-04-07 2007-10-10 广州泽力医药科技有限公司 Preparation technique for extracting extractive of fructus momordicae
NZ549739A (en) 2006-09-07 2009-01-31 Biovittoria Ltd Sweetening compositions and processes for preparing them

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4084010A (en) * 1976-01-01 1978-04-11 Tsunematsu Takemoto Glycosides having sweetness
US5433965A (en) * 1993-02-16 1995-07-18 The Procter & Gamble Company Beverage compositions and sweetening compositions which contain juice derived from botanical subfamily Cucurbitaceae

Cited By (34)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US9642381B2 (en) * 2011-06-01 2017-05-09 Symrise Ag Orally consumable formulations comprising certain sweet-tasting triterpenes and triterpene glycosides
WO2012164062A1 (en) * 2011-06-01 2012-12-06 Symrise Ag Orally consumable formulations comprising certain sweet-tasting triterpenes and triterpene glycosides
CN103781367A (en) * 2011-06-01 2014-05-07 西姆莱斯股份公司 Orally consumable formulations comprising certain sweet-tasting triterpenes and triterpene glycosides
US20140170083A1 (en) * 2011-06-01 2014-06-19 Symrise Ag Orally consumable formulations comprising certain sweet-tasting triterpenes and triterpene glycosides
EP2529633A1 (en) * 2011-06-01 2012-12-05 Symrise AG Orally consumed preparations comprising particular sweet tasting triterpenes and triterpene glycosides
US10069209B2 (en) 2012-11-06 2018-09-04 Pulse Finland Oy Capacitively coupled antenna apparatus and methods
WO2014146089A3 (en) * 2013-03-15 2014-12-31 The Coca-Cola Company Novel mogrosides, compositions and purification methods
US11897916B2 (en) 2013-03-15 2024-02-13 The Coca-Cola Company Mogrosides, compositions and their purification
US10683323B2 (en) 2013-03-15 2020-06-16 The Coca-Cola Company Mogrosides, compositions and their purification
EA030673B1 (en) * 2013-12-05 2018-09-28 Аналитикон Дискавери Гмбх Triterpene-glycosides as sweeteners or sweetener enhancers
CN105848496A (en) * 2013-12-05 2016-08-10 阿纳莱特肯发现有限责任公司 Novel triterpene-glycosides as sweeteners or sweetener enhancers
WO2015082012A1 (en) 2013-12-05 2015-06-11 Analyticon Discovery Gmbh Novel triterpene-glycosides as sweeteners or sweetener enhancers
US10808004B2 (en) 2013-12-05 2020-10-20 Analyticon Discovery Gmbh Triterpene-glycoside as sweetener or sweetener enhancer
US10472385B2 (en) 2013-12-05 2019-11-12 Analyticon Discovery Gmbh Triterpene-glycosides as sweeteners or sweetener enhancers
JP2016540507A (en) * 2013-12-05 2016-12-28 アナリティコン ディスカバリー ゲーエムベーハー Novel triperten glycosides used as sweeteners or sweetness enhancers
EP2923584A1 (en) * 2014-03-27 2015-09-30 International Flavors & Fragrances Inc. Naringenin and salts thereof for sweetness enhancement
JP2015188450A (en) * 2014-03-27 2015-11-02 インターナショナル フレーバーズ アンド フラグランシズ インコーポレイテッド Sweetness enhancing naringenin and its salt
WO2016207001A1 (en) 2015-06-24 2016-12-29 Analyticon Discovery Gmbh Novel triterpene-glycosides as sweeteners or sweetener enhancer
EP3108754A1 (en) 2015-06-24 2016-12-28 Analyticon Discovery GmbH Novel triterpene glycosides as sweeteners or sweetener enhancer
EP3111780A1 (en) 2015-07-03 2017-01-04 Analyticon Discovery GmbH Natural stilbenes as sweeteners or sweetener enhancer
US20170119032A1 (en) * 2015-10-29 2017-05-04 Senomyx, Inc. High intensity sweeteners
US11357246B2 (en) * 2015-10-29 2022-06-14 Firmenich Incorporated High intensity sweeteners
US11758933B2 (en) 2015-10-29 2023-09-19 Firmenich Incorporated High intensity sweeteners
CN110719738A (en) * 2017-06-02 2020-01-21 奇华顿股份有限公司 Composition comprising a metal oxide and a metal oxide
EP3461349A1 (en) 2017-09-27 2019-04-03 Analyticon Discovery GmbH Novel diterpene glycosides as sweeteners or sweetener enhancer
WO2019120716A1 (en) 2017-12-22 2019-06-27 Analyticon Discovery Gmbh Novel triterpene-glycosides as sweeteners or sweetener enhancer
EP3501296A1 (en) 2017-12-22 2019-06-26 Analyticon Discovery GmbH Novel triterpene-glycosides as sweeteners or sweetener enhancer
WO2020200916A1 (en) 2019-04-04 2020-10-08 Firmenich Sa Mogroside compounds and uses thereof
WO2021151988A1 (en) 2020-01-30 2021-08-05 Brain Ag A sweetener or sweetness enhancer composition
WO2021152028A1 (en) 2020-01-30 2021-08-05 Brain Ag A sweetener or sweetness enhancer composition
WO2021152064A1 (en) 2020-01-30 2021-08-05 Brain Ag A sweetener or sweetness enhancer composition
EP3858155A1 (en) 2020-01-30 2021-08-04 Analyticon Discovery GmbH A sweetener or sweetness enhancer composition
WO2023278226A1 (en) * 2021-06-29 2023-01-05 Firmenich Incorporated Mogroside compounds and their comestible use
WO2023131545A1 (en) 2022-01-07 2023-07-13 BRAIN Biotech AG A sweetener or sweetness enhancer composition

Also Published As

Publication number Publication date
WO2009023975A2 (en) 2009-02-26
US20150320095A1 (en) 2015-11-12
US20140170286A1 (en) 2014-06-19
EP2188300B1 (en) 2013-01-30
US11154071B2 (en) 2021-10-26
EP2188300A2 (en) 2010-05-26
WO2009023975A3 (en) 2009-05-14

Similar Documents

Publication Publication Date Title
US11154071B2 (en) Sweetener iso-mogroside V
US11540543B2 (en) Sweetened consumables comprising mogroside IV as sweetness enhancer and method of enhancing sweetness of consumables
JP6730360B2 (en) Consumer goods
US20240041082A1 (en) Compositions comprising mogrosides, steviol glycosides and glycosylated derivatives thereof and methods of enhancing the mouthfeel or sweetness of consumables
US8501261B2 (en) High-purity Rebaudioside C and process for purification of the same
JP2018161127A5 (en)
US11950610B2 (en) Glucosyl Rebaudioside C
CN110719738B (en) Composition and method for producing the same
US20200345049A1 (en) Compositions
US20210112829A1 (en) Consumables
US20160150812A1 (en) Sweetener compositions comprising steviol glycosides and other sweeteners
CN111601516A (en) Compositions comprising glycosylated terpene glycosides, terpene glycosides and cyclodextrins

Legal Events

Date Code Title Description
AS Assignment

Owner name: GIVAUDAN SA, SWITZERLAND

Free format text: ASSIGNMENT OF ASSIGNORS INTEREST;ASSIGNORS:JIA, ZHONGHUA;YANG, XIAOGEN;REEL/FRAME:024092/0748

Effective date: 20100113

STCB Information on status: application discontinuation

Free format text: ABANDONED -- FAILURE TO RESPOND TO AN OFFICE ACTION