Natural Sweetener And Methods Of Manufacturing Thereof

Abstract

A method of preparing a natural sweetener from a heat-processed powdered fruit extract of the cucurbitaceae family, such as luo han guo is provided. In one embodiment, the method provides a cleaner tasting and concentrated natural sweetener in which objectionable flavors, odors, colors, and insoluble components are removed to form the natural sweetener.

1 . A natural sweetener obtained from a heat-processed extract from a fruit of the cucurbitaceae family, the natural sweetener comprising:
 at least about 30 percent mogroside V on a dry basis as determined using HPLC;   less than about 10 mg/gram of undesired color and taste defining components;   less than about 50 ppm of undesired flavor and odor volatile defining components; and   about 0.5 percent or less of undesired water-insoluble components.   
   
   
       2 . The natural sweetener of  claim 1 , wherein the undesired flavor and odor volatile defining components include at least one of saturated aldehydes, unsaturated aldehydes, methyl ketones, butyl crotonate, and combinations thereof. 
   
   
       3 . The natural sweetener of  claim 1 , wherein the undesired flavor and odor volatile defining components include about 10 ppm or less saturated aldehydes, about 0.6 ppm or less unsaturated aldehydes, about 0.5 ppm or less methyl ketones, and about 4 ppm or less butyl-crotonate. 
   
   
       4 . The natural sweetener of  claim 1 , wherein the undesired flavor and odor volatile defining components include
 about 0.5 ppm or less hexanal;   about 1 ppm or less heptanal;   about 1.5 ppm or less octanal;   about 7 ppm or less nonanal;   about 0.5 ppm or less decanal;   about 0.1 ppm or less octenal;   about 0.3 ppm or less undecenal;   about 0.1 ppm or less 1-decanienal;   about 0.1 ppm or less 2-decadienal;   about 0.5 ppm or less 2-heptanone;   about 0.1 ppm or less 2-undecanone; and   about 3.8 ppm or less butyl-crotonate.   
   
   
       5 . The natural sweetener of  claim 1 , wherein the undesired color and taste defining components include at least phenolic compounds. 
   
   
       6 . The natural sweetener of  claim 5 , wherein the undesired color and taste defining components include about 4 mg/gram or less phenolic compounds. 
   
   
       7 . The natural sweetener of  claim 1 , wherein the mogroside V is provided from a heat processed luo han guo extract. 
   
   
       8 . The natural sweetener of  claim 1 , wherein the natural sweetener is a powder with a moisture content of about 7 percent or less.