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Technical Information
Understanding Sweetness from Luo Han:
BioVittoria standardises PureLo® in terms of the
Mogroside V content only, which we measure using HPLC.
This is because sweetness potency is directly
proportional to Mogroside V concentration, (a generally
accepted fact but one which we have had confirmed by an
independent sensory testing service using an extremely
detailed and accurate methodology, noted below) and
because mogroside V is the only mogroside for which an
analytical standard is available.
The “total” mogroside value used by other luo han
suppliers is inaccurate and misleading. This is due to
the fact that the UV/VIS method employed can not
distinguish between mogrosides and other non-mogroside
components such as melanoidins and flavonoids. Below is
the report of an expert independent laboratory
1. Beck’s methodology
At each pH, sucrose references were
prepared at the appropriate concentrations.At each
sucrose equivalence (2%, 5% and 8%) a series of five
PureLo®
solutions were prepared. The results of the informal
sweetness matching were used to identify the range of
PureLo®
concentrations required to span the sweetness of the
sucrose control.
Each PureLo®
containing test sample was then evaluated against the
relevant sucrose reference in a paired comparison test
to identify which sample is sweeter. Panellists were
instructed to assess on the first sip only and not
repeat as during the informal sweetness matching it was
noted that tasting PureLo®
prior to sucrose resulted in an increase in the
perceived sweetness intensity of the sucrose control. A
break of at least 5 minutes was imposed between each
pair and panellists were instructed to rinse well during
this break. Each pair was evaluated by 20 panellists in
duplicate making a total of 40 judgements. The
proportion (%) of assessors evaluating the test as
sweeter than the reference was then plotted against
PureLo®
concentration and the PureLo®
concentration at which 50% of the assessors perceive the
test sample as sweeter was identified.
The iso-sweet point identified by the
panel is presented in Table 2 in the Results section.
2. Stability
PureLo®
is stable to heat, low pH and to storage in various food
systems.
An orange flavored beverage was formulated using PureLo®
as the sweetening compound. The beverage was filled in
bottles and stored at room temperature and 90°F for 90
days. The results indicate that there was no loss of
sweetness during preparation or during storage even at
elevated temperatures. There was no detectable sweetness loss after 90
days at 90°F in beverages, candies, chewing gums and
mouthwash.
*Full report could be sent
by request
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