Connect Consulting

Horsham, United Kingdom

Connect Consulting

Horsham, United Kingdom

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Fry J.C.,Connect Consulting | Yurttas N.,Cargill Inc. | Biermann K.L.,Cargill Inc.
Journal of Food Science | Year: 2011

Rebiana is a zero-calorie, natural, high-potency sweetener derived from Stevia rebaudiana Bertoni and comprising almost pure rebaudioside A. Reliable information on its sweetness concentration-response (C-R) behavior is fundamental to rebiana's use as an ingredient. The response curve of rebiana in room-temperature (21 °C) and refrigerated (5 °C) water was determined using 2-alternative forced choice discrimination tests with a minimum of 70 tasters. From a series of panels the proportion of tasters finding different sucrose concentrations sweeter than a fixed concentration of rebiana was plotted against sucrose concentration. The resultant sigmoid curves were linearized by transforming the ordinate axis to a probability scale. This aided experimental design and determination of isosweet concentrations. The latter were deemed to be the sucrose concentration at which 50% of tasters found it to be the sweeter of the pair. Isosweet concentrations of sucrose for seven rebiana concentrations up to 600 mg/L were used to construct a C-R curve for each temperature. Equations were derived for the resultant hyperbolic curves. Rebiana is significantly more potent in cold water. Practical Application: Rebiana is a new, zero-calorie, natural, high-potency sweetener derived from the Stevia plant. We have measured the sweetness of rebiana over a range of concentrations at room and refrigerator temperatures. This information will help developers of low-calorie products get the right sweetness level when replacing sugar with rebiana. © 2011 Institute of Food Technologists ®.


Chopade P.D.,Massachusetts Institute of Technology | Sarma B.,Massachusetts Institute of Technology | Santiso E.E.,Massachusetts Institute of Technology | Santiso E.E.,Tezpur University | And 8 more authors.
Journal of Chemical Physics | Year: 2015

The diterpene steviol glycoside, rebaudioside A, is a natural high potency non-caloric sweetener extracted from the leaves of Stevia rebaudiana. This compound shows a parabolic change in sweet taste intensity with temperature which contrasts with the general finding for other synthetic or natural sweeteners whose sweet taste increases with temperature. The nonmonotonic taste behavior was determined by sensory analysis using large taste panels. The conformational landscape of rebaudioside A was established at a range of temperatures by means of nuclear magnetic resonance and molecular dynamics simulation. The relationship between various conformations and the observed sweetness of rebaudioside A is described. © 2015 AIP Publishing LLC.


Steviol glycosides are a group of high-potency, zero-calorie sweeteners isolated from leaves of Stevia rebaudiana. Recently permitted as sweeteners in the EU, steviol glycosides offer an unprecedented opportunity to reduce the added sugar in fruit juice-based beverages without loss of sweetness or reliance on synthetic sweeteners. The origin of the glycosides is described, together with key aspects of their sweetness intensity and quality. EU regulations governing the use of these sweeteners are outlined, and the practical application of steviol glycosides to reduced-calorie fruit juice-based beverages is detailed. This includes formulation advice and guidelines on stability of the glycosides in such products.


Fry J.C.,Connect Consulting | Yurttas N.,Cargill Inc. | Biermann K.L.,Cargill Inc. | Lindley M.G.,Lindley Consulting | Goulson M.J.,Cargill Inc.
Journal of Food Science | Year: 2012

Monatin, known by the common and usual name arruva, is a zero-calorie, high-potency sweetener naturally occurring in the plant Sclerochiton ilicifolius A.Meeuse. The sweetness concentration-response (C-R) behavior of the most potent isomer (R,R-) in room-temperature (21 °C) water was determined using two-alternative forced choice discrimination tests with a minimum of 69 tasters. Results were processed by a method previously published to obtain isosweet concentrations of sucrose for 8 monatin concentrations up to 240 mg/L. These were used to construct a C-R plot. The equation for the resultant hyperbolic curve relating sucrose equivalent (SE,%) to monatin concentration ([monatin], mg/L) was SE = 26.7 ×[monatin]/(69.6 +[monatin]). R,R-monatin has a potency above 3000 at 5% sucrose equivalent, making it one of the most potently sweet naturally occurring substances known. Practical Application: Monatin is a naturally occurring, zero-calorie, high-potency sweetener. We have measured the sweetness of monatin over a range of concentrations. This information will help developers of zero-, low- and reduced-calorie products formulate with monatin. © 2012 Institute of Food Technologists®.


PubMed | Connect Consulting
Type: Journal Article | Journal: Journal of food science | Year: 2012

Rebiana is a zero-calorie, natural, high-potency sweetener derived from Stevia rebaudiana Bertoni and comprising almost pure rebaudioside A. Reliable information on its sweetness concentration-response (C-R) behavior is fundamental to rebianas use as an ingredient. The response curve of rebiana in room-temperature (21 C) and refrigerated (5 C) water was determined using 2-alternative forced choice discrimination tests with a minimum of 70 tasters. From a series of panels the proportion of tasters finding different sucrose concentrations sweeter than a fixed concentration of rebiana was plotted against sucrose concentration. The resultant sigmoid curves were linearized by transforming the ordinate axis to a probability scale. This aided experimental design and determination of isosweet concentrations. The latter were deemed to be the sucrose concentration at which 50% of tasters found it to be the sweeter of the pair. Isosweet concentrations of sucrose for seven rebiana concentrations up to 600 mg/L were used to construct a C-R curve for each temperature. Equations were derived for the resultant hyperbolic curves. Rebiana is significantly more potent in cold water.Rebiana is a new, zero-calorie, natural, high-potency sweetener derived from the Stevia plant. We have measured the sweetness of rebiana over a range of concentrations at room and refrigerator temperatures. This information will help developers of low-calorie products get the right sweetness level when replacing sugar with rebiana.


PubMed | Connect Consulting
Type: Journal Article | Journal: Journal of food science | Year: 2012

Monatin, known by the common and usual name arruva, is a zero-calorie, high-potency sweetener naturally occurring in the plant Sclerochiton ilicifolius A.Meeuse. The sweetness concentration-response (C-R) behavior of the most potent isomer (R,R-) in room-temperature (21 C) water was determined using two-alternative forced choice discrimination tests with a minimum of 69 tasters. Results were processed by a method previously published to obtain isosweet concentrations of sucrose for 8 monatin concentrations up to 240 mg/L. These were used to construct a C-R plot. The equation for the resultant hyperbolic curve relating sucrose equivalent (SE,%) to monatin concentration ([monatin], mg/L) was SE = 26.7 [monatin]/(69.6 +[monatin]). R,R-monatin has a potency above 3000 at 5% sucrose equivalent, making it one of the most potently sweet naturally occurring substances known.Monatin is a naturally occurring, zero-calorie, high-potency sweetener. We have measured the sweetness of monatin over a range of concentrations. This information will help developers of zero-, low- and reduced-calorie products formulate with monatin.


PubMed | Cargill Inc., Connect Consulting and Massachusetts Institute of Technology
Type: Journal Article | Journal: The Journal of chemical physics | Year: 2016

The diterpene steviol glycoside, rebaudioside A, is a natural high potency non-caloric sweetener extracted from the leaves of Stevia rebaudiana. This compound shows a parabolic change in sweet taste intensity with temperature which contrasts with the general finding for other synthetic or natural sweeteners whose sweet taste increases with temperature. The nonmonotonic taste behavior was determined by sensory analysis using large taste panels. The conformational landscape of rebaudioside A was established at a range of temperatures by means of nuclear magnetic resonance and molecular dynamics simulation. The relationship between various conformations and the observed sweetness of rebaudioside A is described.

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