SWEETNESS INTENSIFIERS, THEIR COMPOSITIONS AND APPLICATION METHODS Russian patent published in 2016 - IPC A23L1/236 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method for enhancement of sweetness of a carbohydrate sweetener or a synthetic intensive sweetener in the composition being sweetened envisages addition of at least one natural sweetness intensifier to the composition being sweetened. The one natural sweetness intensifier is chosen from a compound β-D-glucopyranosyl ether 13-[(2-O-(3-O-α-D-glucopyranosyl)-β-D-glucopyranosyl-3-O-β-D-glucopyranosyl-β-D-glucopyranosyl)oxy]kaur-16-en-18-oic acid and from compound β-D-glucopyranosyl ether 13-[(2-O-β-D-glucopyranosyl-3-O-β-D-glucopyranosyl]-β-D-glucopyranosyl)oxy]-17-hydroxy-kaur-15-en-18-oic acid. The sweetness intensifier is present in the composition being sweetened in an amount less than or equal to the threshold level of the sweetness intensifier sweetness identification. The sweetener and the intensifier are represented by different substances.

EFFECT: invention allows to reduce the quantity of the sweetener introduced into the product with preservation of the desired sweetness degree.

11 cl, 1 dwg, 7 tbl, 5 ex