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公开(公告)号：US12071452B2
公开(公告)日：2024-08-27
申请号：US16349946
申请日：2017-11-14
发明人： Siddhartha Purkayastha , Avetik Markosyan , Siew Yin Chow , Indra Prakash , John Clos , Ivory Xingyu Peng , Michael Z. Kagan , Steven F. Sukits , Kasi V. Somayajula
IPC分类号： C07H15/256 , A23L2/60 , A23L27/30 , A23L29/30 , A61K47/26
CPC分类号： C07H15/256 , A23L2/60 , A23L27/36 , A23L29/30 , A61K47/26
摘要： A purified composition of steviol glycoside molecules is described. The composition imparts desirable taste, flavor and flavor modifying properties to food, beverages, and other consumable products.
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公开(公告)号：US11453693B2
公开(公告)日：2022-09-27
申请号：US16764336
申请日：2018-10-05
发明人： Siddhartha Purkayastha , Avetik Markosyan , Siew Yin Chow , Indra Prakash , John Clos , Ivory Xingyu Peng , Michael Z. Kagan , Steven F. Sukits , Kasi V. Somayajula , Khairul Nizam Bin Nawi
IPC分类号： C07H15/256 , A23L27/30 , A23L2/60 , A23L29/30 , A61K47/26
摘要： A purified composition of steviol glycoside molecules is described. The composition imparts desirable taste, flavor and flavor modifying properties to food, beverages, and other consumable products.
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公开(公告)号：US20160031924A9
公开(公告)日：2016-02-04
申请号：US14362275
申请日：2012-12-19
发明人： Indra Prakash , Avetik Markosyan , Sai Prakash Venkata Chaturvedulla , Mary Campbell , Rafael San Miguel , Siddhartha Purkayastha , Marquita Johnson
CPC分类号： C07H15/24 , A23L2/00 , A23L2/60 , A23L27/30 , A23L27/33 , A23L27/34 , A23L27/36 , A23L29/30 , A23L29/37 , A23L33/125 , A23V2002/00 , C07H1/08
摘要： Methods for purifying steviol glycosides, including Rebaudioside X, are provided herein. Sweetener and sweetened containing Rebaudioside X are also provided herein. Methods of improving the flavor and/or temporal profile of sweetenable compositions, such as beverages, are also provided.
摘要翻译： 本文提供了纯化甜菊糖苷（包括雷鲍迪苷X）的方法。 本文还提供了含有雷鲍迪甙X的甜味剂和甜味剂。 还提供了改善甜味组合物如饮料的风味和/或时间特征的方法。
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公开(公告)号：US20140343262A1
公开(公告)日：2014-11-20
申请号：US14362275
申请日：2012-12-19
发明人： Indra Prakash , Avetik Markosyan , Sai Prakash Venkata Chaturvedulla , Mary Campbell , Rafael San Miguel , Siddhartha Purkayastha , Marquita Johnson
CPC分类号： C07H15/24 , A23L2/00 , A23L2/60 , A23L27/30 , A23L27/33 , A23L27/34 , A23L27/36 , A23L29/30 , A23L29/37 , A23L33/125 , A23V2002/00 , C07H1/08
摘要： Methods for purifying steviol glycosides, including Rebaudioside X, are provided herein. Sweetener and sweetened containing Rebaudioside X are also provided herein. Methods of improving the flavor and/or temporal profile of sweetenable compositions, such as beverages, are also provided.
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公开(公告)号：US20210147463A1
公开(公告)日：2021-05-20
申请号：US17077732
申请日：2020-10-22
发明人： Indra Prakash , Avetik Markosyan , Venkata Sai Prakash Chaturvedula , Mary Campbell , Rafael San Miguel , Siddhartha Purkayastha , Marquita Johnson
摘要： Methods for purifying steviol glycosides, including Rebaudioside X, are provided herein. Sweetener and sweetened containing Rebaudioside X are also provided herein. Methods of improving the flavor and/or temporal profile of sweetenable compositions, such as beverages, are also provided.
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公开(公告)号：US09169285B2
公开(公告)日：2015-10-27
申请号：US14033563
申请日：2013-09-23
发明人： Indra Prakash , Avetik Markosyan , Venkata Sai Prakash Chaturvedula , Mary Campbell , Rafael San Miguel , Siddhartha Purkayastha , Marquita Johnson
CPC分类号： C07H15/24 , A23L2/00 , A23L2/60 , A23L27/30 , A23L27/33 , A23L27/34 , A23L27/36 , A23L29/30 , A23L29/37 , A23L33/125 , A23V2002/00 , C07H1/08
摘要： Methods for purifying steviol glycosides, including Rebaudioside X, are provided herein. Sweetener and sweetened containing Rebaudioside X are also provided herein. Methods of improving the flavor and/or temporal profile of sweetenable compositions, such as beverages, are also provided.
摘要翻译： 本文提供了纯化甜菊糖苷（包括雷鲍迪苷X）的方法。 本文还提供了含有雷鲍迪甙X的甜味剂和甜味剂。 还提供了改善甜味组合物如饮料的风味和/或时间特征的方法。
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公开(公告)号：US20150216218A1
公开(公告)日：2015-08-06
申请号：US14615888
申请日：2015-02-06
发明人： Indra Prakash , Avetik Markosyan , Venkata Sai Prakash Chaturvedula , Mary Campbell , Rafael San Miguel , Siddhartha Purkayastha , Marquita Johnson
IPC分类号： A23L2/60
CPC分类号： C07H15/24 , A23L2/00 , A23L2/60 , A23L27/30 , A23L27/33 , A23L27/34 , A23L27/36 , A23L29/30 , A23L29/37 , A23L33/125 , A23V2002/00 , C07H1/08
摘要： Methods for purifying steviol glycosides, including Rebaudioside X, are provided herein. Sweetener and sweetened containing Rebaudioside X are also provided herein. Methods of improving the flavor and/or temporal profile of sweetenable compositions, such as beverages, are also provided.
摘要翻译： 本文提供了纯化甜菊糖苷（包括雷鲍迪苷X）的方法。 本文还提供了含有雷鲍迪甙X的甜味剂和甜味剂。 还提供了改善甜味组合物如饮料的风味和/或时间特征的方法。
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公开(公告)号：US12011017B2
公开(公告)日：2024-06-18
申请号：US17194284
申请日：2021-03-07
申请人： PureCircle USA Inc.
IPC分类号： A23L27/30 , A23L2/60 , A23L27/00 , A23L33/105
CPC分类号： A23L27/36 , A23L2/60 , A23L27/86 , A23L27/88 , A23L33/105 , A23V2002/00
摘要： Stevia extracts with selected major steviol glycosides (Reb A, stevioside, Reb D, Reb C) and minor steviol glycosides and glycosylated diterpene derivative plant molecules, derived from Stevia rebaudiana plant are found to improve the perception of flavor and taste perception, which includes the sweet, savory and salty perception in a wide range of food and beverage applications.
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公开(公告)号：US20210095322A1
公开(公告)日：2021-04-01
申请号：US16981687
申请日：2019-03-15
申请人： PureCircle USA Inc.
发明人： Avetik Markosyan , Saravanan A/L Ramandach , Mohamad Afzaal Bin Hasim , Khairul Nizam Bin Nawi , Siew Yin Chow , Siddhartha Purkayastha , Marcia Petit
摘要： Methods of using highly purified rebaudioside AM are described. The methods include utilizing enzyme preparations and recombinant microorganisms for converting various staring compositions to target steviol glycosides. The highly purified rebaudioside AM is useful as flavor enhancer, sweetness enhancer, and foaming suppressor in edible and chewable compositions such as any beverages, confectioneries, bakery products, cookies, and chewing gums.
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公开(公告)号：US11653686B2
公开(公告)日：2023-05-23
申请号：US16062409
申请日：2016-12-15
申请人： PureCircle USA Inc.
发明人： Siddhartha Purkayastha , John Martin , Marcia Petit , Avetik Markosyan , Kristina Chkhan , Mariam Adamyan
摘要： Steviol glycoside compositions having improved sweetness and flavor profiles are described.
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