U.S. patent application number 15/761389 was filed with the patent office on 2018-09-13 for sweetening compositions.
The applicant listed for this patent is PEPSICO, INC.. Invention is credited to Damian BROWNE, Yuan FANG, Naijie ZHANG.
Application Number | 20180255815 15/761389 |
Document ID | / |
Family ID | 61073075 |
Filed Date | 2018-09-13 |
United States Patent
Application |
20180255815 |
Kind Code |
A1 |
BROWNE; Damian ; et
al. |
September 13, 2018 |
SWEETENING COMPOSITIONS
Abstract
This disclosure provides aqueous steviol glycoside compositions
as well as syrups and beverages comprising these compositions. In
certain embodiments, the aqueous steviol glycoside composition
comprises water and a sweetening composition, wherein the
sweetening composition is solubilized in the water and comprises a
stevioside composition and rebaudioside D.
Inventors: |
BROWNE; Damian; (Old
Greenwich, CT) ; FANG; Yuan; (Courtlandt Manor,
NY) ; ZHANG; Naijie; (Ridgefield, CT) |
|
Applicant: |
Name |
City |
State |
Country |
Type |
PEPSICO, INC. |
Purcase |
NY |
US |
|
|
Family ID: |
61073075 |
Appl. No.: |
15/761389 |
Filed: |
August 4, 2017 |
PCT Filed: |
August 4, 2017 |
PCT NO: |
PCT/US17/45553 |
371 Date: |
March 19, 2018 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
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62370799 |
Aug 4, 2016 |
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62377168 |
Aug 19, 2016 |
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Current U.S.
Class: |
1/1 |
Current CPC
Class: |
A23L 2/385 20130101;
A23V 2002/00 20130101; A23L 27/36 20160801; A23L 2/60 20130101 |
International
Class: |
A23L 27/30 20060101
A23L027/30; A23L 2/60 20060101 A23L002/60; A23L 2/385 20060101
A23L002/385 |
Claims
1.-38. (canceled)
39. A method of preparing an aqueous steviol glycoside composition,
wherein the aqueous steviol glycoside composition comprises water,
and a sweetening composition comprising rebaudioside D and a
stevioside composition, wherein the sweetening composition is
solubilized in the water; the method comprising: preparing an
aqueous rebaudioside D suspension; and adding a stevioside
composition to the aqueous rebaudioside D suspension under
shear.
40. The method of claim 39, wherein the aqueous rebaudioside D
suspension is prepared by suspending rebaudioside D in water having
a temperature ranging from 18.degree. C. up to about 75.degree.
C.
41.-69. (canceled)
70. A stevioside/rebaudioside D complex.
71. The complex of claim 70, wherein the stevioside and the
rebaudioside D are present at a ratio of from about 1:1 to about
12:1 by weight.
72. The complex of claim 70, wherein the stevioside and the
rebaudioside D are present at a ratio of from about 2:1 to about
7:1 by weight.
73. The complex of claim 70, wherein the stevioside and the
rebaudioside D are present at a ratio of about 2:1, about 3:1,
about 5:1 or about 6:1 by weight.
74. An aqueous steviol glycoside composition comprising: water; and
the complex of claim 70.
75. The aqueous steviol glycoside composition of claim 74, wherein
the rebaudioside D is present in the water at a concentration
ranging from about 0.2 weight percent to about 3 weight
percent.
76. The aqueous steviol glycoside composition of claim 75, wherein
the rebaudioside D is present in the water at a concentration
ranging from about 0.5 weight percent to about 1.5 weight
percent.
77. The aqueous steviol glycoside composition of claim 76, wherein
the rebaudioside D is present in the water at a concentration
ranging from about 1 weight percent to about 1.5 weight
percent.
78. The aqueous steviol glycoside composition of claim 77, wherein
the rebaudioside D is present in the water at a concentration of
about 1.3 weight percent, about 1.4 weight percent, or about 1.5
weight percent.
79. The aqueous steviol glycoside composition of claim 74, further
comprising a steviol glycoside other than rebaudioside D or
stevioside.
80. The aqueous steviol glycoside composition of claim 79, wherein
the steviol glycoside other than rebaudioside D or stevioside is
selected from the group consisting of rebaudioside A, rebaudioside
B, rebaudioside C, rebaudioside E, rebaudioside F, rebaudioside G,
rebaudioside H, rebaudioside I, rebaudioside J, rebaudioside K,
rebaudioside L, rebaudioside M, rebaudioside O, steviolbioside,
rubusoside, and dulcoside A.
81. A syrup comprising water and the complex of claim 70.
82. The syrup of claim 81, wherein the stevioside and the
rebaudioside D are present at a ratio of from about 1:1 to about
12:1 by weight.
83. The syrup of claim 81, wherein the stevioside and the
rebaudioside D are present at a ratio of from about 2:1 to about
7:1 by weight.
84. The syrup of claim 81, wherein the stevioside and the
rebaudioside D are present at a ratio of about 2:1, about 3:1,
about 5:1 or about 6:1 by weight.
85. The syrup of claim 81, further comprising a steviol glycoside
other than rebaudioside D or stevioside.
86. The syrup of claim 85, wherein the steviol glycoside other than
rebaudioside D or stevioside is selected from the group consisting
of rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside E,
rebaudioside F, rebaudioside G, rebaudioside H, rebaudioside I,
rebaudioside J, rebaudioside K, rebaudioside L, rebaudioside M,
rebaudioside O, steviolbioside, rubusoside, and dulcoside A.
87. A beverage comprising water and the complex of claim 70.
88. The beverage of claim 87, wherein the stevioside and the
rebaudioside D are present at a ratio of from about 1:1 to about
12:1 by weight.
89. The beverage of claim 87, wherein the stevioside and the
rebaudioside D are present at a ratio of from about 2:1 to about
7:1 by weight.
90. The beverage of claim 87, wherein the stevioside and the
rebaudioside D are present at a ratio of about 2:1, about 3:1,
about 5:1 or about 6:1 by weight.
91. The beverage of claim 87, further comprising a steviol
glycoside other than rebaudioside D or stevioside.
92. The beverage of claim 91, wherein the steviol glycoside other
than rebaudioside D or stevioside is selected from the group
consisting of rebaudioside A, rebaudioside B, rebaudioside C,
rebaudioside E, rebaudioside F, rebaudioside G, rebaudioside H,
rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside L,
rebaudioside M, rebaudioside O, steviolbioside, rubusoside, and
dulcoside A.
93. The stevioside/rebaudioside D complex of claim 70, wherein the
stevioside and rebaudioside D are present at a ratio of about 5:1
(weight:weight); and wherein the stevioside/rebaudioside D complex
is characterized by the 13C NMR spectrum depicted in FIG. 9.
94. The stevioside/rebaudioside D complex of claim 70, wherein the
stevioside and rebaudioside D are present at a ratio of about 1:1
(weight:weight); and wherein the stevioside/rebaudioside D complex
is characterized by the 13C NMR spectrum depicted in FIG. 10.
95. A stevioside/rebaudioside D complex, prepared by a method
comprising: combining stevioside and rebaudioside D in water to
form a mixture; and heating the mixture to a temperature ranging
from about 18.degree. C. to about 75.degree. C.
96. The method of claim 95, wherein the temperature is about
75.degree. C.
97. The method of claim 95, wherein the mixture is stirred using a
high shear process.
Description
FIELD OF DISCLOSURE
[0001] This disclosure is directed to novel sweetening compositions
comprising a stevioside composition and rebaudioside D.
BACKGROUND
[0002] Steviol glycosides, including the rebaudiosides, show
promise as mid, low, and zero-calorie sweeteners suitable for use
in beverages. Rebaudioside A, for example, is currently marketed in
commercially available cola products. Despite having significantly
reduced calorie content, beverages comprising rebaudioside A have
not been well received in the marketplace due to off-tastes
including bitterness, astringency, lingering, licorice flavor, and
metallic taste. Food and beverage manufacturers have attempted to
compensate for rebaudioside A's flavor profile by blending it with
other steviol glycosides, such as rebaudioside D.
[0003] Rebaudioside D has a better sugar character and taste
profile than rebaudioside A making it a good candidate for
combination with rebaudioside A. That said, only about 300 to 450
ppm Rebaudioside D can be solubilized in water at 23.degree. C. and
only after stirring for an extended period of time. This low
solubility makes it difficult to prepare beverage concentrates and
beverages having a rebaudioside D concentration sufficiently high
to provide the desired sweetness or other organoleptic properties
required to make a beverage acceptable to consumers.
[0004] Although some strategies to solubilize rebaudioside D have
been disclosed in the art, commercially acceptable solutions to
enhance rebaudioside D solubility have been difficult to
identify.
SUMMARY
[0005] This disclosure is directed to novel sweetening compositions
comprising a stevioside composition and rebaudioside D.
[0006] The sweetening compositions described herein can be in
various forms, including solid forms, including, but not limited
to, granules or powders, and liquid forms, including, but not
limited to, concentrates, syrups, and beverages. The sweetening
compositions can be used in various products, including beverage
products, such as ready-to-drink beverages or beverage
concentrates, and food products, such as oatmeal, cereal, and snack
foods. In certain embodiments, the sweetening compositions can be
added in liquid or solid form, or in both forms, to food or
beverage products and can be used in any food or beverage product
typically including a sweetener.
[0007] In one embodiment, this disclosure provides a
stevioside/rebaudioside D complex.
[0008] In some embodiments, the stevioside and the rebaudioside D
are present in the complex at a ratio of from about 1:1 to about
12:1 by weight.
[0009] In other embodiments, the stevioside and the rebaudioside D
are present in the complex at a ratio of from about 2:1 to about
7:1 by weight.
[0010] In other embodiments, the stevioside and the rebaudioside D
are present in the complex at a ratio of about 2:1, about 3:1,
about 5:1 or about 6:1 by weight.
[0011] In one embodiment, this disclosure provides an aqueous
steviol glycoside composition comprising water and a sweetening
composition comprising rebaudioside D and a stevioside composition,
wherein the sweetening composition is solubilized in the water.
[0012] In some embodiments, the rebaudioside D is present at from
about 0.02 weight percent to about 3.0 weight percent of the
aqueous steviol glycoside composition.
[0013] In some embodiments, the rebaudioside D is present at from
about 0.5 weight percent to about 1.5 weight percent of the aqueous
steviol glycoside composition.
[0014] In some embodiments, the rebaudioside D is present at from
about 1 weight percent to about 1.5 weight percent of the aqueous
steviol glycoside composition.
[0015] In still further embodiments, the rebaudioside D is about
1.3 weight percent, about 1.4 weight percent, or about 1.5 weight
percent of the aqueous steviol glycoside composition.
[0016] In some embodiments, the stevioside composition and the
rebaudioside D are present in a ratio of from about 1:1 to about
12:1 by weight.
[0017] In some embodiments, the stevioside composition and the
rebaudioside D are present in a ratio of from about 1:1 to about
10:1 by weight.
[0018] In other embodiments, the stevioside composition and the
rebaudioside D are present in a ratio of from about 2:1 to about
7:1 by weight.
[0019] In some embodiments, the stevioside composition and the
rebaudioside D are present in a ratio of about 2:1, about 3:1,
about 5:1 or about 6:1 by weight.
[0020] In some embodiments, the stevioside composition comprises
stevioside and a second steviol glycoside.
[0021] In certain embodiments, the second steviol glycoside is
selected from the group consisting of rebaudioside A, rebaudioside
B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F,
rebaudioside G, rebaudioside H, rebaudioside I, rebaudioside J,
rebaudioside K, rebaudioside L, rebaudioside M, rebaudioside O,
steviolbioside, rubusoside, and dulcoside A.
[0022] In some embodiments, the second steviol glycoside is
rebaudioside A, rebaudioside B, rebaudioside C, or rebaudioside
M.
[0023] In still further embodiments, the second steviol glycoside
is rebaudioside A.
[0024] In some embodiments, the aqueous steviol glycoside
composition is completely or substantially free of rebaudioside
B.
[0025] In some embodiments, the stevioside and rebaudioside A are
present in a ratio of from 20:1 to 1:99.
[0026] In some embodiments, the stevioside and rebaudioside A are
present in a ratio of from less than 95:5 to 1:99 by weight.
[0027] In other embodiments, the stevioside and rebaudioside A are
present in a ratio of from about 1:1 to about 2:98 by weight.
[0028] In some embodiments, the rebaudioside A comprises about 50
weight percent of the stevioside composition, about 55 weight
percent of the stevioside composition, about 60 weight percent of
the stevioside composition, about 65 weight percent of the
stevioside composition, about 70 weight percent of the stevioside
composition, about 75 weight percent of the stevioside composition,
about 80 weight percent of the stevioside composition, about 85
weight percent of the stevioside composition, about 90 weight
percent of the stevioside composition, about 95 weight percent of
the stevioside composition, about 96 weight percent of the
stevioside composition, about 97 weight percent of the stevioside
composition, or about 98 weight percent of the stevioside
composition.
[0029] In some embodiments, the second steviol glycoside is
rebaudioside C.
[0030] In some embodiments, the stevioside and rebaudioside C are
present in a ratio of from 20:1 to 1:99 by weight.
[0031] In some embodiments, the stevioside and rebaudioside C are
present in a ratio of from less than 95:5 to 1:99 by weight.
[0032] In other embodiments, the stevioside and rebaudioside C are
present in a ratio of from about 1:1 to about 2:98 by weight.
[0033] In some embodiments, the second steviol glycoside is
rebaudioside M.
[0034] In some embodiments, the stevioside and rebaudioside M are
present in a ratio of from 20:1 to 1:99 by weight.
[0035] In some embodiments, the stevioside and rebaudioside M are
present in a ratio of from less than 95:5 to 1:99 by weight.
[0036] In other embodiments, the stevioside and rebaudioside M are
present in a ratio of from about 1:1 to about 2:98 by weight.
[0037] In some embodiments, the second steviol glycoside is
rebaudioside B.
[0038] In some embodiments, the stevioside and rebaudioside B are
present in a ratio of from 20:1 to 8:1 by weight.
[0039] In some embodiments, the stevioside and rebaudioside B are
present in a ratio of from less than 95:5 to 8:1 by weight.
[0040] In some embodiments, the sweetening composition further
comprises from about 0.01 weight percent to about 10 weight percent
of a mixture of other steviol glycosides.
[0041] In some embodiments, the mixture of other steviol glycosides
comprises at least one steviol glycoside selected from the group
consisting of rebaudioside A, rebaudioside B, rebaudioside C,
rebaudioside E, rebaudioside F, rebaudioside G, rebaudioside H,
rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside L,
rebaudioside M, rebaudioside O, steviolbioside, rubusoside, and
dulcoside A.
[0042] In other embodiments, this disclosure provides a zero- or
low-calorie beverage, the zero- or low-calorie beverage comprising
from about 3 to about 7 parts of water, by volume, and 1 part, by
volume, of a syrup comprising about 1 part, by volume, of an
aqueous steviol glycoside composition, the aqueous steviol
glycoside composition comprising a second amount of water and a
sweetening composition comprising rebaudioside D and a stevioside
composition, wherein the sweetening composition is solubilized in
the second amount of water.
[0043] In some embodiments of the beverage, the rebaudioside D is
present at from about 0.02 weight percent to about 3.0 weight
percent of the aqueous steviol glycoside composition.
[0044] In some embodiments of the beverage, the rebaudioside D is
present at from about 0.5 weight percent to about 1.5 weight
percent of the aqueous steviol glycoside composition.
[0045] In other embodiments of the beverage, the rebaudioside D is
present at from about 1 weight percent to about 1.5 weight percent
of the aqueous steviol glycoside composition.
[0046] In another beverage embodiment, the rebaudioside D is about
1.3 weight percent, about 1.4 weight percent, or about 1.5 weight
percent of the aqueous steviol glycoside composition.
[0047] In another beverage embodiment, the stevioside composition
and the rebaudioside D are present in a ratio of from about 1:1 to
about 12:1 by weight.
[0048] In yet another beverage embodiment, the stevioside
composition and the rebaudioside D are present in a ratio of from
about 1:1 to about 10:1 by weight.
[0049] In certain beverage embodiments, the stevioside composition
and the rebaudioside D are present in a ratio of from about 2:1 to
about 7:1 by weight.
[0050] In other beverage embodiments, the stevioside composition
and the rebaudioside D are present in a ratio of about 2:1, about
3:1, about 5:1, or about 6:1 by weight.
[0051] In certain beverage embodiments, the stevioside composition
comprises stevioside and a second steviol glycoside.
[0052] In some beverage embodiments, the second steviol glycoside
is selected from the group consisting of rebaudioside A,
rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E,
rebaudioside F, rebaudioside G, rebaudioside H, rebaudioside I,
rebaudioside J, rebaudioside K, rebaudioside L, rebaudioside M,
rebaudioside O, steviolbioside, rubusoside, and dulcoside A.
[0053] In some beverage embodiments, the second steviol glycoside
is rebaudioside A or rebaudioside M.
[0054] In still other beverage embodiments, the second steviol
glycoside is rebaudioside A.
[0055] In some beverage embodiments, the stevioside and
rebaudioside A are present in a ratio of from less than 20:1 to
1:99 by weight.
[0056] In other beverage embodiments, the stevioside and
rebaudioside A are present in a ratio of from about 1:1 to about
2:98 by weight.
[0057] In other beverage embodiments, the rebaudioside A comprises
about 50 weight percent of the stevioside composition, about 55
weight percent of the stevioside composition, about 60 weight
percent of the stevioside composition, about 65 weight percent of
the stevioside composition, about 70 weight percent of the
stevioside composition, about 75 weight percent of the stevioside
composition, about 80 weight percent of the stevioside composition,
about 85 weight percent of the stevioside composition, about 90
weight percent of the stevioside composition, about 95 weight
percent of the stevioside composition, about 96 weight percent of
the stevioside composition, about 97 weight percent of the
stevioside composition, or about 98 weight percent of the
stevioside composition.
[0058] In some beverage embodiments, the sweetening composition
further comprises from about 0.01 weight percent to about 10 weight
percent of a mixture of other steviol glycosides.
[0059] In some beverage embodiments, the mixture of other steviol
glycosides comprises at least one steviol glycoside selected from
the group consisting of rebaudioside C, rebaudioside E,
rebaudioside F, rebaudioside G, rebaudioside H, rebaudioside I,
rebaudioside J, rebaudioside K, rebaudioside L, rebaudioside M,
rebaudioside O, steviolbioside, rubusoside, and dulcoside A.
[0060] This disclosure further includes a syrup comprising a first
amount of water and at least one part, by volume, of an aqueous
steviol glycoside composition comprising a second amount of water;
and a sweetening composition comprising rebaudioside D and a
stevioside composition, wherein the sweetening composition is
solubilized in the second amount of water.
[0061] This disclosure also provides a syrup or beverage
preparation kit, the kit comprising the aqueous steviol glycoside
composition described herein and instructions for preparing a syrup
or beverage directly from the aqueous steviol glycoside
composition.
[0062] In some embodiments, the beverage preparation kit comprises
the syrup described herein and instructions for preparing a
beverage from the syrup.
[0063] This disclosure provides a method of preparing the aqueous
steviol glycoside composition described herein. In certain
embodiments, the method comprises preparing an aqueous rebaudioside
D suspension and adding a stevioside composition to the aqueous
rebaudioside D suspension under shear.
[0064] In certain embodiments of the method, the aqueous
rebaudioside D suspension is prepared by suspending rebaudioside D
in water having a temperature ranging from 18.degree. C. up to
about 75.degree. C.
[0065] In other embodiments of the method, the aqueous rebaudioside
D suspension is prepared by suspending rebaudioside D in water
having a temperature of about 70.degree. C.
[0066] In other embodiments of the method, the aqueous rebaudioside
D suspension is prepared by suspending rebaudioside D in water
having a temperature ranging from 30.degree. C. up to about
65.degree. C.
[0067] In another method of preparing the aqueous steviol glycoside
composition, the method comprises adding the sweetening composition
to water under shear.
[0068] In certain embodiments of the method, the water has a
temperature ranging from 18.degree. C. up to about 75.degree.
C.
[0069] In other embodiments of the method, the water has a
temperature of about 70.degree. C.
[0070] In other embodiments of the method, the water has a
temperature ranging from 30.degree. C. up to about 65.degree.
C.
[0071] This disclosure further provides a method of preparing the
syrup described herein comprising combining at least one part, by
volume, of an aqueous steviol glycoside composition with a diluent,
wherein the aqueous steviol glycoside composition comprises a
second amount of water; and a sweetening composition comprising
rebaudioside D and a stevioside composition, further wherein the
sweetening composition is solubilized in the second amount of water
and wherein the syrup has a rebaudioside D concentration of from
about 180 ppm to about 900 ppm.
[0072] In certain embodiments, the beverage disclosed herein has a
rebaudioside D concentration of from about 30 ppm to about 90
ppm.
[0073] In certain embodiments, the beverage disclosed herein has a
rebaudioside D concentration of from about 30 to about 75 ppm.
[0074] In certain embodiments, the syrup disclosed herein
rebaudioside D concentration of from about 150 ppm to 1000 ppm.
[0075] In certain embodiments, the syrup disclosed herein has a
rebaudioside D concentration of from about 180 ppm to about 450
ppm.
[0076] This disclosure further provides a kit comprising one or
more pods, cartridges, or other containers adapted to store a
sufficient quantity of the syrup described herein for preparing a
single- or multiple-serve beverage and, optionally, a
beverage-dispensing apparatus adapted to receive the one or more
pods or cartridges, wherein, upon activation by a user, the
beverage dispensing apparatus combines the contents of one pod or
cartridge with an appropriate volume of optionally carbonated
water, or other diluent, to provide a single- or multiple-serve
beverage.
[0077] In certain embodiments, the kit further comprises
instructions for operating the beverage-dispensing apparatus,
cleaning the apparatus, and refilling and/or recycling spent pods
or cartridges.
[0078] In some embodiments, the aqueous steviol glycoside
composition comprises water and a stevioside/rebaudioside D
complex.
[0079] In some embodiments, the rebaudioside D is present in the
aqueous steviol glycoside composition at a concentration ranging
from about 0.2 weight percent to about 3 weight percent.
[0080] In some embodiments, the rebaudioside D is present in the
aqueous steviol glycoside composition at a concentration ranging
from about 0.5 weight percent to about 1.5 weight percent.
[0081] In some embodiments, the rebaudioside D is present in the
aqueous steviol glycoside composition at a concentration ranging
from about 1 weight percent to about 1.5 weight percent.
[0082] In some embodiments, the rebaudioside D is present in the
aqueous steviol glycoside composition at a concentration of about
1.3 weight percent, about 1.4 weight percent, or about 1.5 weight
percent.
[0083] In some embodiments, the aqueous steviol glycoside
composition further comprises a steviol glycoside other than
rebaudioside D or stevioside.
[0084] In some embodiments, the steviol glycoside other than
rebaudioside D or stevioside is selected from the group consisting
of rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside E,
rebaudioside F, rebaudioside G, rebaudioside H, rebaudioside I,
rebaudioside J, rebaudioside K, rebaudioside L, rebaudioside M,
rebaudioside O, steviolbioside, rubusoside, and dulcoside A.
[0085] In some embodiments, the stevioside/rebaudioside D complex
is prepared by a method comprising combining stevioside and
rebaudioside D in water to form a mixture, and heating the mixture.
In some embodiments, the mixture is heated to a temperature ranging
from about 18.degree. C. to about 75.degree. C.
[0086] This disclosure also provides a syrup comprising water and a
stevioside/rebaudioside D complex.
[0087] In some embodiments, the stevioside and rebaudioside D are
present in the syrup at a ratio from about 1:1 to about 12:1 by
weight.
[0088] In other embodiments, the stevioside and the rebaudioside D
are present in the syrup at a ratio of from about 2:1 to about 7:1
by weight.
[0089] In other embodiments, the stevioside and the rebaudioside D
are present in the syrup at a ratio of about 2:1, about 3:1, about
5:1 or about 6:1 by weight.
[0090] In some embodiments, the syrup further comprises a steviol
glycoside other than rebaudioside D or stevioside.
[0091] In some embodiments, the steviol glycoside other than
rebaudioside D or stevioside is selected from the group consisting
of rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside E,
rebaudioside F, rebaudioside G, rebaudioside H, rebaudioside I,
rebaudioside J, rebaudioside K, rebaudioside L, rebaudioside M,
rebaudioside O, steviolbioside, rubusoside, and dulcoside A.
[0092] In other embodiments, this disclosure provides a beverage
comprising water and a stevioside/rebaudioside D complex.
[0093] In some embodiments, the stevioside and rebaudioside D are
present in the beverage at a ratio from about 1:1 to about 12:1 by
weight.
[0094] In other embodiments, the stevioside and the rebaudioside D
are present in the beverage at a ratio of from about 2:1 to about
7:1 by weight.
[0095] In other embodiments, the stevioside and the rebaudioside D
are present in the beverage at a ratio of about 2:1, about 3:1,
about 5:1 or about 6:1 by weight.
[0096] In some embodiments, the beverage further comprises a
steviol glycoside other than rebaudioside D or stevioside.
[0097] In some embodiments, the steviol glycoside other than
rebaudioside D or stevioside is selected from the group consisting
of rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside E,
rebaudioside F, rebaudioside G, rebaudioside H, rebaudioside I,
rebaudioside J, rebaudioside K, rebaudioside L, rebaudioside M,
rebaudioside O, steviolbioside, rubusoside, and dulcoside A.
BRIEF DESCRIPTION OF THE DRAWINGS
[0098] The foregoing summary, as well as the following detailed
description of the embodiments, will be better understood when read
in conjunction with the appended figures. For the purpose of
illustration, the figures may describe the use of specific
embodiments. It should be understood, however, that the
compositions and compositions described herein are not limited to
the precise embodiments discussed or described in the figures.
[0099] FIG. 1 is a graph depicting the increasing insolubility of
increasing concentrations of rebaudioside D in water at ambient
temperature. Insolubility was assessed by measuring turbidity
(NTU), with maximum turbidity at around 10,000 to 12,000 NTUs
indicating that no light was capable of passing through a given
sample.
[0100] FIG. 2 is a bar graph showing the solubility of rebaudioside
D in combination with various steviol glycosides at room
temperature.
[0101] FIG. 3 is a bar graph showing the differences in turbidity
between a rebaudioside D/stevioside mixture and a rebaudioside
D/rebaudioside C mixture.
[0102] FIG. 4 is a bar graph showing rebaudioside D's effectiveness
at improving the taste profile of stevioside.
[0103] FIG. 5 is a bar graph showing the differences in sweet
intensity, bitterness, sweet linger, and sugar quality between a
steviol glycoside composition comprising stevioside and
rebaudioside D and a composition containing rebaudioside A as the
only steviol glycoside.
[0104] FIG. 6 is an FTIR spectrum showing the differences between a
rebaudioside D and stevioside complex and uncomplexed rebaudioside
D and stevioside.
[0105] FIG. 7 is a surface activity graph showing the differences
between a spray dried composition containing rebaudioside D and
stevioside and a manually blended composition containing
rebaudioside D and stevioside.
[0106] FIG. 8 shows the chemical structure of stevioside with
carbons 5, 9, 16, 17, and 19 labeled.
[0107] FIG. 9 depicts a comparison between the .sup.13C NMR spectra
of stevioside and a 5:1 (w/w) stevioside:rebaudioside D
complex.
[0108] FIG. 10 depicts a comparison between the .sup.13C NMR
spectra of stevioside and a 1:1 (w/w) stevioside:rebaudioside D
complex.
DETAILED DESCRIPTION
[0109] Rebaudioside D has a better sugar character and taste
profile than Rebaudioside A, but only about 200 ppm Rebaudioside D
can be solubilized in water at 23.degree. C. after about 30 minutes
stirring. While up to about 450 ppm rebaudioside can be solubilized
after extended stirring, the amount of time required to prepare
these higher concentration rebaudioside D solutions is impractical
on a commercial scale. Similarly, while an 8000 ppm aqueous
rebaudioside D solution can be prepared by heating rebaudioside D
in water to nearly 100.degree. C. for two hours, cooling the
solution results in recrystallization, making the solution
impractical to work with on a commercial manufacturing scale.
[0110] It has now, however, been surprisingly discovered that high
purity rebaudioside D can be combined with stevioside in the
varying ratios described herein in an aqueous solution, at room or
elevated temperature, to produce solubilized steviol glycoside
solutions. These solutions have Rebaudioside D concentrations
significantly greater than would be otherwise possible in the
absence of stevioside and can be prepared in reasonable timeframes
and at temperatures that can be practiced in a commercial
setting.
[0111] For example, in certain embodiments, rebaudioside D
solubility can be increased 50 fold, for example, from about 200
ppm (0.02 weight percent) up to about 10,000 ppm (1 weight
percent), when a 1 weight percent rebaudioside D suspension is
combined with sufficient stevioside to produce a 50,000 ppm (5
weight percent) steviol glycoside solution. In other embodiments,
even greater increases in rebaudioside D solubility can be
observed. For example, rebaudioside D solubility can be increased
75 fold, for example, from about 200 ppm (0.02 weight percent) up
to about 15,000 ppm (1.5 weight percent), when a 1.5 weight percent
rebaudioside D suspension is combined with sufficient stevioside to
produce a 75,000 ppm (7.5 weight percent) steviol glycoside
solution. Rebaudioside D solubility can be further increased 125
fold, for example, from about 200 ppm (0.02 weight percent) up to
about 25,000 ppm (2.5 weight percent), when a 2.5 weight percent
rebaudioside D suspension is combined with sufficient stevioside to
produce a 325,000 ppm (32.5 weight percent) steviol glycoside
solution.
[0112] Interestingly, the synergistic relationship between
stevioside and rebaudioside D appears to be unique, with no other
steviol glycoside or combinations of glycosides providing complete
dissolution, as measured by turbidity and/or HPLC, of rebaudioside
D within the currently described ratios. It is believed that
stevioside disrupts rebaudioside D's crystal structure via
complexation, thereby lowering the amount of energy required to
dissolve a given amount of rebaudioside D in an aqueous
solution.
[0113] The stevioside/rebaudioside D complex can be observed using
techniques known in the art, including, but not limited to, Nuclear
Magnetic Resonance spectroscopy (NMR), Fourier Transform Infrared
spectroscopy (FTIR), and surface activity measurements. For
example, the presence of a stevioside/rebaudioside D complex can be
detected by observing chemical shift changes in one or more of
stevioside's carbons versus uncomplexed stevioside using .sup.13C
NMR.
[0114] Stevioside is the most abundant component in Stevia
rebaudiana extract. While it's flavor profile is less preferred
compared to rebaudiosides A and D, it has been further surprisingly
discovered that within the ratios described herein, the
non-preferred taste characteristics of stevioside can be masked by
at least rebaudioside D. It has also been surprisingly discovered
that steviol glycoside compositions comprising rebaudioside D and
stevioside exhibit improved taste profiles as compared to
compositions containing rebaudioside A as the only steviol
glycoside.
Definitions
[0115] The articles "a," "an," and "the" are used herein to refer
to one or to more than one (i.e., to at least one) of the
grammatical object of the article. By way of example, "an element"
means one element or more than one element.
[0116] As used herein, the term "about" means.+-.10% of the noted
value. By way of example only, a composition comprising "about 30
weight percent" of a compound could include from 27 weight percent
of the compound up to and including 33 weight percent of the
compound.
[0117] As used herein, "taste" refers to a combination of sweetness
perception, temporal effects of sweetness perception, i.e., on-set
and duration, off-tastes, such as bitterness and metallic taste,
residual perception (aftertaste), and tactile perception, such as
body and thickness.
[0118] The term "nutritive sweetener" refers generally to
sweeteners which provide significant caloric content in typical
usage amounts, such as more than about 5 calories per 8 oz. serving
of a beverage.
[0119] As used herein, the term "non-nutritive sweetener" refers to
all sweeteners other than nutritive sweeteners.
[0120] The phrase "NTU" as used herein refers to Nephelometric
Turbidity Units. For a given sample, turbidity in NTUs can be
measured at 20.+-.2.degree. C. using a Hach 2100AN Turbidimeter.
The instrument can be calibrated using a STABLCAL Calibration Kit
including samples having turbidities ranging from 0.1 NTU to 7500
NTU. Test samples can be measured in a Turbidimeter glass vial and
NTU values can be read after a 30 second stabilization period.
[0121] In one embodiment, this disclosure provides an aqueous
steviol glycoside composition comprising water and a sweetening
composition, wherein the sweetening composition is solubilized in
the water and wherein the sweetening composition comprises a
stevioside composition and rebaudioside D. The stevioside
composition comprises stevioside and optionally one or more
additional steviol glycosides.
[0122] In some embodiments, the rebaudioside D can be complexed
with at least some of the stevioside in the stevioside composition,
such that the sweetening composition comprises a
stevioside/rebaudioside D complex.
[0123] In some embodiments, the stevioside and rebaudioside D can
be present in the stevioside/rebaudioside D complex at a ratio of
from about 1:1 to about 20:1 by weight, respectively. In other
embodiments, the stevioside and rebaudioside D can be present in
the stevioside/rebaudioside D complex at a ratio of from about 1:1
to about 15:1 by weight, or from about 1:1 to about 12:1 by weight.
In other embodiments, the stevioside and rebaudioside D can be
present in the stevioside/rebaudioside D complex at a ratio of from
about 1:1 to about 10:1 by weight, or from about 2:1 to about 7:1
by weight. In particular embodiments, the weight to weight ratio of
stevioside to rebaudioside D can be about 1:1, about 1.1:1, about
1.2:1, about 1.3:1, about 1.4:1, about 1.5:1, about 1.6:1, about
1.7:1, about 1.8:1, about 1.9:1, about 2:1, about 2.1:1, about
2.2:1, about 2.3:1, about 2.4:1, about 2.5:1, about 2.6:1, 2.7:1,
2.8:1, 2.9:1, about 3:1, about 3.1:1, about 3.2:1, about 3.3:1,
about 3.4:1, about 3.5:1, about 3.6:1, about 3.7:1, about 3.8:1,
about 3.9:1, about 4:1, about 4.1:1, about 4.2:1, about 4.3:1,
about 4.4:1, about 4.5:1, about 4.6:1, about 4.7:1, about 4.8:1,
about 4.9:1, about 5:1, about 5.1:1, about 5.2:1, about 5.3:1,
about 5.4:1, about 5.5:1, about 5.6:1, about 5.7:1, about 5.8:1,
about 5.9:1, about 6:1, about 6.1:1, about 6.2:1, about 6.3:1,
about 6.4:1, about 6.5:1, about 6.6:1, about 6.7:1, about 6.8:1,
about 6.9:1, about 7:1, about 7.1:1, about 7.2:1, about 7.3:1,
about 7.4:1, about 7.5:1, about 7.6:1, about 7.7:1, about 7.8:1,
7.9:1, about 8:1, about 8.1:1, about 8.2:1, about 8.3:1, about
8.4:1, about 8.5:1, about 8.6:1, about 8.7:1, about 8.8:1, about
8.9:1, about 9:1, about 9.1:1, about 9.2:1, about 9.3:1, about
9.4:1, about 9.5:1, about 9.6:1, about 9.7:1, about 9.8:1, about
9.9:1, about 10:1, about 10.1:1, about 10.2:1, about 10.3:1, about
10.4:1, about 10.5:1, about 10.6:1, about 10.7:1, about 10.8:1,
about 10.9:1, about 11:1, about 11.1:1, about 11.2:1, about 11.3:1,
about 11.4:1, about 11.5:1, about 11.6:1, about 11.7:1, about
11.8:1, about 11.9:1, or about 12:1. In particular embodiments, the
weight to weight ratio of stevioside to rebaudioside D can be about
1:1, about 2:1, about 3:1, about 4:1, about 5:1, about 6:1, or
about 7:1. In even more specific embodiments, the weight ratio of
stevioside to rebaudioside D can be about 4:1 or about 5:1.
[0124] In some embodiments, the stevioside/rebaudioside D complex
can be prepared by combining stevioside and rebaudioside D in an
appropriate amount of water, either at room temperature, i.e. about
18.degree. C. to about 23.degree. C., or at a modestly elevated
temperature, such as from about 25.degree. C. up to about
75.degree. C., including, about 30.degree. C., about 35.degree. C.,
about 40.degree. C., about 45.degree. C., about 50.degree. C.,
about 55.degree. C., about 60.degree. C., about 65.degree. C.,
about 70.degree. C., or about .degree. C. In other embodiments, the
stevioside/rebaudioside D complex can be prepared by combining
stevioside and rebaudioside D in an appropriate amount of water at
from about 30.degree. C. up to about 70.degree. C., or from about
30.degree. C. up to about 65.degree. C. In other embodiments, the
stevioside/rebaudioside D complex can be prepared by combining
stevioside and rebaudioside D in an appropriate amount of water to
form a mixture, and heating the mixture to a temperature ranging
from about 18.degree. C. to about 75.degree. C. In other
embodiments, the stevioside/rebaudioside D complex can be prepared
at at least about 50.degree. C., at least about 60.degree. C., at
least about 65.degree. C., at least about 70.degree. C., or at
least about 75.degree. C.
[0125] Alternatively, the stevioside/rebaudioside D complex can be
prepared by suspending a known quantity of rebaudioside D in water
either at room temperature, i.e. about 18.degree. C. to about
23.degree. C., or at a modestly elevated temperature, such as from
about 25.degree. C. up to about 75.degree. C., or from about
30.degree. C. up to about 70.degree. C., or from about 30.degree.
C. up to about 65.degree. C., and subsequently adding a known
quantity of stevioside to the suspension. In a further alternative,
the stevioside/rebaudioside D complex can be prepared by adding a
known quantity of stevioside to an appropriate volume of water
either at room temperature, i.e. about 18.degree. C. to about
23.degree. C., or at a modestly elevated temperature, such as from
about 25.degree. C. up to about 75.degree. C., or from about
30.degree. C. up to about 70.degree. C., or from about 30.degree.
C. up to about 65.degree. C., and subsequently adding an
appropriate amount of rebaudioside D.
[0126] In some embodiments, the stevioside/rebaudioside D complex
can be spray dried to prepare a spray dried stevioside/rebaudioside
D complex. In some embodiments, the spray dried
stevioside/rebaudioside D complex can be in the form of a powder
having particle sizes ranging from about 10 microns to about 300
microns in diameter.
[0127] The spray dried stevioside/rebaudioside D complex can be
prepared using suitable methods known to those of ordinary skill in
the art. For example, in certain embodiments, a Buchi.RTM. mini
spray dryer can be used to produce the spray dried
stevioside/rebaudioside D complex.
[0128] The sweetening composition is considered solubilized in the
aqueous steviol glycoside composition when, in certain embodiments,
the aqueous steviol glycoside composition has a turbidity of less
than about 100 NTU. In other embodiments, the sweetening
composition is considered solubilized in the aqueous steviol
glycoside composition when the aqueous steviol glycoside
composition has a turbidity of less than about 90 NTU, less than
about 80 NTU, less than about 70 NTU, less than about 60 NTU, less
than about 50 NTU, less than about 45 NTU, less than about 40 NTU,
less than about 35 NTU, less than about 30 NTU, less than about 25
NTU, less than about 20 NTU, less than about 15 NTU, less than
about 14 NTU, less than about 13 NTU, less than about 12 NTU, less
than about 11 NTU, less than about 10 NTU, less than about 9 NTU,
less than about 8 NTU, less than about 7 NTU, less than about 6
NTU, less than about 5 NTU, less than about 4 NTU, less than about
3 NTU, less than about 2 NTU, or less than about 1 NTU.
[0129] In particular embodiments, the sweetening composition is
considered solubilized in the aqueous steviol glycoside composition
when the aqueous steviol glycoside composition has a turbidity of
less than about 100 NTU, less than about 50 NTU, less than about 25
NTU, less than about 10 NTU, or less than about 5 NTU. In
particular embodiments, the aqueous steviol glycoside composition
can have a turbidity of 25 NTU, 15 NTU, 10 NTU, 5 NTU, or 1
NTU.
[0130] In still other embodiments, the sweetening composition is
considered solubilized in the aqueous steviol glycoside composition
when the aqueous steviol glycoside composition has a turbidity
ranging from about 0.1 NTU to about 10 NTU, from about 0.1 NTU to
about 50 NTU, or from about 0.1 to about 100 NTU. In certain
embodiments, the sweetening composition is considered solubilized
in the aqueous steviol glycoside composition when the aqueous
steviol glycoside composition has a turbidity ranging from about 50
NTU to about 100 NTU, from about 25 NTU to about 50 NTU, from about
0.1 NTU to about 25 NTU, or from about 0.1 NTU to about 10 NTU.
[0131] It is within the skill of the ordinarily skilled artisan
armed with this disclosure to prepare aqueous steviol glycoside
compositions having turbidities discussed above. In particular,
turbidity can be adjusted by attenuating rebaudioside D solubility
in the aqueous steviol glycoside composition by changing the ratio
of rebaudioside D to the stevioside composition and/or varying the
absolute amounts of rebaudioside D and/or stevioside.
[0132] The stevioside composition and rebaudioside D can be present
in the sweetening composition at a ratio of from about 1:1 to about
20:1 by weight, respectively. In other embodiments, the stevioside
composition and rebaudioside D can be present in the sweetening
composition at a ratio of from about 1:1 to about 15:1 by weight,
or from about 1:1 to about 12:1 by weight. In other embodiments,
the stevioside composition and rebaudioside D can be present in the
sweetening composition at a ratio of from about 1:1 to about 10:1
by weight, or from about 2:1 to about 7:1 by weight. In particular
embodiments, the weight to weight ratio of the stevioside
composition to rebaudioside D can be about 1:1, about 1.1:1, about
1.2:1, about 1.3:1, about 1.4:1, about 1.5:1, about 1.6:1, about
1.7:1, about 1.8:1, about 1.9:1, about 2:1, about 2.1:1, about
2.2:1, about 2.3:1, about 2.4:1, about 2.5:1, about 2.6:1, 2.7:1,
2.8:1, 2.9:1, about 3:1, about 3.1:1, about 3.2:1, about 3.3:1,
about 3.4:1, about 3.5:1, about 3.6:1, about 3.7:1, about 3.8:1,
about 3.9:1, about 4:1, about 4.1:1, about 4.2:1, about 4.3:1,
about 4.4:1, about 4.5:1, about 4.6:1, about 4.7:1, about 4.8:1,
about 4.9:1, about 5:1, about 5.1:1, about 5.2:1, about 5.3:1,
about 5.4:1, about 5.5:1, about 5.6:1, about 5.7:1, about 5.8:1,
about 5.9:1, about 6:1, about 6.1:1, about 6.2:1, about 6.3:1,
about 6.4:1, about 6.5:1, about 6.6:1, about 6.7:1, about 6.8:1,
about 6.9:1, about 7:1, about 7.1:1, about 7.2:1, about 7.3:1,
about 7.4:1, about 7.5:1, about 7.6:1, about 7.7:1, about 7.8:1,
7.9:1, about 8:1, about 8.1:1, about 8.2:1, about 8.3:1, about
8.4:1, about 8.5:1, about 8.6:1, about 8.7:1, about 8.8:1, about
8.9:1, about 9:1, about 9.1:1, about 9.2:1, about 9.3:1, about
9.4:1, about 9.5:1, about 9.6:1, about 9.7:1, about 9.8:1, about
9.9:1, about 10:1, about 10.1:1, about 10.2:1, about 10.3:1, about
10.4:1, about 10.5:1, about 10.6:1, about 10.7:1, about 10.8:1,
about 10.9:1, about 11:1, about 11.1:1, about 11.2:1, about 11.3:1,
about 11.4:1, about 11.5:1, about 11.6:1, about 11.7:1, about
11.8:1, about 11.9:1, or about 12:1. In particular embodiments, the
weight to weight ratio of the stevioside composition to
rebaudioside D can be about 1:1, about 2:1, about 3:1, about 4:1,
about 5:1, about 6:1, or about 7:1. In even more specific
embodiments, the weight ratio of the stevioside composition to
rebaudioside D can be about 4:1 or about 5:1.
[0133] The stevioside composition can be mixture of stevioside and
a second steviol glycoside. In some embodiments, the second steviol
glycoside can be selected from the group consisting of rebaudioside
A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E,
rebaudioside F, rebaudioside G, rebaudioside H, rebaudioside I,
rebaudioside J, rebaudioside K, rebaudioside L, rebaudioside M,
rebaudioside O, steviolbioside, rubusoside, and dulcoside A. In
particular embodiments, the second steviol glycoside can be
rebaudioside A, rebaudioside B, rebaudioside C, or rebaudioside M.
As discussed above, and in certain embodiments, at least some of
the stevioside in the stevioside composition can be complexed with
the rebaudioside D.
[0134] In some embodiments, the stevioside and the second steviol
glycoside can be present in the stevioside composition in a weight
ratio, on a dry basis, of stevioside to second steviol glycoside of
from 20:1 to 1:99. In other embodiments, the stevioside and the
second steviol glycoside can be present in the stevioside
composition in a weight ratio, on a dry basis, of stevioside to
second steviol glycoside of from less than 95:5 to 1:99. In
particular embodiments, the weight ratio of stevioside to the
second steviol glycoside, on a dry basis, ranges from about 1:1 to
about 2:98. In still further embodiments, the second steviol
glycoside can comprise about 50 weight percent of the stevioside
composition, about 55 weight percent of the stevioside composition,
about 60 weight percent of the stevioside composition, about 65
weight percent of the stevioside composition, about 70 weight
percent of the stevioside composition, about 75 weight percent of
the stevioside composition, about 80 weight percent of the
stevioside composition, about 85 weight percent of the stevioside
composition, about 90 weight percent of the stevioside composition,
about 95 weight percent of the stevioside composition, about 96
weight percent of the stevioside composition, about 97 weight
percent of the stevioside composition, or about 98 weight percent
of the stevioside composition.
[0135] In specific embodiments, the second steviol glycoside can be
rebaudioside A. In certain embodiments, the stevioside and
rebaudioside A can be present in the stevioside composition in a
weight ratio of stevioside to rebaudioside A of 20:1 to 1:99 by
weight. In other embodiments, the stevioside and rebaudioside A can
be present in the stevioside composition in a weight ratio of
stevioside to rebaudioside A of from less than 95:5 to 1:99 by
weight. In particular embodiments, the weight ratio of stevioside
to rebaudioside A ranges from about 1:1 to about 2:98 by weight. In
still further embodiments, the rebaudioside A can comprise about 50
weight percent of the stevioside composition, about 55 weight
percent of the stevioside composition, about 60 weight percent of
the stevioside composition, about 65 weight percent of the
stevioside composition, about 70 weight percent of the stevioside
composition, about 75 weight percent of the stevioside composition,
about 80 weight percent of the stevioside composition, about 85
weight percent of the stevioside composition, about 90 weight
percent of the stevioside composition, about 95 weight percent of
the stevioside composition, about 96 weight percent of the
stevioside composition, about 97 weight percent of the stevioside
composition, or about 98 weight percent of the composition.
[0136] In other embodiments, the second steviol glycoside can be
rebaudioside B. In certain embodiments, the stevioside and
rebaudioside B can be present in the stevioside composition in a
weight ratio of stevioside to rebaudioside B of 20:1 to 8:1 by
weight. In other embodiments, the stevioside and rebaudioside B can
be present in the stevioside composition in a weight ratio of
stevioside to rebaudioside B of from less than 95:5 to 8:1 by
weight. In further embodiments, the rebaudioside B can comprise
about 1 weight percent of the stevioside composition, about 2
weight percent of the stevioside composition, about 3 weight
percent of the stevioside composition, about 4 weight percent of
the stevioside composition, about 5 weight percent of the
stevioside composition, about 6 weight percent of the stevioside
composition, about 7 weight percent of the stevioside composition,
about 8 weight percent of the stevioside composition, about 9
weight percent of the stevioside composition, about 10 weight
percent of the stevioside composition, about 11 weight percent of
the stevioside composition, or about 12 weight percent of the
composition. Although in certain embodiments the second steviol
glycoside can be rebaudioside B, in other embodiments, the second
steviol glycoside is not rebaudioside B.
[0137] In other embodiments, the second steviol glycoside can be
rebaudioside C. In certain embodiments, the stevioside and
rebaudioside C can be present in the stevioside composition in a
weight ratio of stevioside to rebaudioside C of 20:1 to 1:99 by
weight. In other embodiments, the stevioside and rebaudioside C can
be present in the stevioside composition in a weight ratio of
stevioside to rebaudioside C of from less than 95:5 to 1:99 by
weight. In particular embodiments, the weight ratio of stevioside
to rebaudioside C ranges from about 1:1 to about 2:98 by weight. In
still further embodiments, the rebaudioside C can comprise about 50
weight percent of the stevioside composition, about 55 weight
percent of the stevioside composition, about 60 weight percent of
the stevioside composition, about 65 weight percent of the
stevioside composition, about 70 weight percent of the stevioside
composition, about 75 weight percent of the stevioside composition,
about 80 weight percent of the stevioside composition, about 85
weight percent of the stevioside composition, about 90 weight
percent of the stevioside composition, about 95 weight percent of
the stevioside composition, about 96 weight percent of the
stevioside composition, about 97 weight percent of the stevioside
composition, or about 98 weight percent of the composition.
[0138] In other embodiments, the second steviol glycoside can be
rebaudioside M. In certain embodiments, the stevioside and
rebaudioside M can be present in the stevioside composition in a
weight ratio of stevioside to rebaudioside M of 20:1 to 1:99 by
weight. In other embodiments, the stevioside and rebaudioside M can
be present in the stevioside composition in a weight ratio of
stevioside to rebaudioside M of from less than 95:5 to 1:99 by
weight. In particular embodiments, the weight ratio of stevioside
to rebaudioside M ranges from about 1:1 to about 2:98 by weight. In
still further embodiments, the rebaudioside M can comprise about 50
weight percent of the stevioside composition, about 55 weight
percent of the stevioside composition, about 60 weight percent of
the stevioside composition, about 65 weight percent of the
stevioside composition, about 70 weight percent of the stevioside
composition, about 75 weight percent of the stevioside composition,
about 80 weight percent of the stevioside composition, about 85
weight percent of the stevioside composition, about 90 weight
percent of the stevioside composition, about 95 weight percent of
the stevioside composition, about 96 weight percent of the
stevioside composition, about 97 weight percent of the stevioside
composition, or about 98 weight percent of the composition.
[0139] The sweetening composition, and as a result, the aqueous
steviol glycoside composition, can also contain minor amounts of a
mixture of other steviol glycosides such as rebaudioside A,
rebaudioside B, rebaudioside C, rebaudioside E, rebaudioside F,
rebaudioside G, rebaudioside H, rebaudioside I, rebaudioside J,
rebaudioside K, rebaudioside L, rebaudioside M, rebaudioside O,
steviolbioside, rubusoside, and dulcoside A. Although rebaudioside
B can be present, in certain embodiments, rebaudioside B is
completely or substantially absent such that is present at less
than 0.2 weight percent or not detectable in the sweetening
composition under appropriate HPLC conditions. In some embodiments,
rebaudioside B is not detectable in the sweetening composition.
[0140] The mixture of other steviol glycosides can be present at
from about 0.01 weight percent up to about 10 weight percent of the
sweetening composition. Thus, and by way of example only, a
sweetening composition comprising about 52 weight percent
rebaudioside A, about 24 weight percent stevioside, and about 16
weight percent rebaudioside D, would contain about 8 weight percent
of a mixture of other steviol glycosides. Conversely, a sweetening
composition comprising about 84 weight percent rebaudioside A,
about 1 weight percent stevioside, and 14 weight percent
rebaudioside D, would contain about 1 weight percent of a mixture
of the mixture of other steviol glycosides.
[0141] In certain embodiments, at least 0.1 weight percent up to
about 0.5 weight percent rebaudioside C and/or dulcoside A can be
present in the sweetening composition.
[0142] In certain embodiments, the aqueous steviol glycoside
composition can further comprise a salt, such as sodium chloride,
potassium chloride, calcium chloride, or other edible salt known in
the art. In certain embodiments, the salt can be calcium chloride.
In other embodiments, the salt can be completely or substantially
absent.
[0143] In some embodiments, the sweetening composition described
herein can be in a liquid form, such as a concentrate or syrup.
[0144] In other embodiments, the sweetening composition described
herein can be in solid form, such as granules or powders. In other
embodiments, the sweetening composition can be in a solid form for
use as a tabletop sweetener. In further embodiments, the sweetening
compositions can be in the form of a spray dried powder.
Aqueous Steviol Glycoside Compositions
[0145] As discussed above, the aqueous steviol glycoside
composition comprises water and the sweetening composition, wherein
the sweetening composition is solubilized in the water and wherein
the sweetening composition comprises a stevioside composition and
rebaudioside D, and further wherein, in at least some embodiments,
at least some of the stevioside in the stevioside composition can
be complexed with the rebaudioside D, such that the sweetening
composition can comprise a stevioside/rebaudioside D complex.
Various sweetening compositions are described above.
[0146] In certain embodiments, the aqueous steviol glycoside
composition can have a rebaudioside D concentration ranging from
greater than 0.02 weight percent up to about 3 weight percent. In
other embodiments, the aqueous steviol glycoside composition can
have a rebaudioside D concentration ranging from greater than 0.02
weight percent up to about 2 weight percent, or from about 0.5
weight percent to about 1.5 weight percent, or from about 1 weight
percent to about 1.5 weight percent. In particular embodiments, the
rebaudioside D concentration in the aqueous steviol glycoside
composition can be about 0.02 weight percent, about 0.1 weight
percent, about 0.2 weight percent, about 0.3 weight percent, about
0.4 weight percent, about 0.5 weight percent, about 0.6 weight
percent, about 0.7 weight percent, about 0.75 weight percent, about
0.8 weight percent, about 0.85 weight percent, about 0.90 weight
percent, about 0.95 weight percent, about 1 weight percent, about
1.05 weight percent, about 1.1 weight percent, about 1.15 weight
percent, about 1.2 weight percent, about 1.25 weight percent, about
1.3 weight percent, about 1.35 weight percent, about 1.36 weight
percent, about 1.37 weight percent, about 1.38 weight percent,
about 1.39 weight percent, about 1.4 weight percent, about 1.41
weight percent, about 1.42 weight percent, about 1.43 weight
percent, about 1.44 weight percent, about 1.45 weight percent,
about 1.46 weight percent, about 1.47 weight percent, about 1.48
weight percent, about 1.49 weight percent, about 1.5 weight
percent, about 1.51 weight percent, about 1.52 weight percent,
about 1.53 weight percent, about 1.54 weight percent, about 1.55
weight percent, about 1.56 weight percent, about 1.57 weight
percent, about 1.58 weight percent, about 1.59 weight percent,
about 1.6 weight percent, about 1.65 weight percent, about 1.7
weight percent, about 1.75 weight percent, about 1.8 weight
percent, about 1.85 weight percent, about 1.9 weight percent, about
1.95 weight percent, about 2 weight percent, about 2.1 weight
percent, about 2.2 weight percent, about 2.3 weight percent, about
2.4 weight percent, about 2.5 weight percent, about 2.6 weight
percent, about 2.7 weight percent, about 2.8 weight percent, about
2.9 weight percent, or about 3 weight percent.
[0147] In particular embodiments, the rebaudioside D concentration
in the aqueous steviol glycoside composition ranges from about 0.02
weight percent to about 3 weight percent, and in other embodiments,
from about 0.5 weight percent to about 2 weight percent, from about
1 weight percent to about 2 weight percent, from about 1.2 weight
percent to about 1.8 weight percent, or about 1.3 weight percent,
about 1.4 weight percent, about 1.5 weight percent, about 1.6
weight percent, or about 1.7 weight percent. In even further
embodiments, the rebaudioside D concentration in the aqueous
steviol glycoside composition can be about 1.4 or about 1.5 weight
percent. In other embodiments, the rebaudioside D concentration in
the aqueous steviol glycoside composition ranges from about 1.5
weight percent to about 3 weight percent, and in other embodiments,
from about 2 weight percent to about 3 weight percent, from about
2.1 weight percent to about 2.9 weight percent, from about 2.2
weight percent to about 2.8 weight percent, or about 2.3 weight
percent, about 2.4 weight percent, about 2.5 weight percent, about
2.6 weight percent, or about 2.7 weight percent. In even further
embodiments, the rebaudioside D concentration in the aqueous
steviol glycoside composition can be about 2.4 or about 2.5 weight
percent.
[0148] The aqueous steviol glycoside composition can have a
stevioside concentration ranging from greater than 0.02 weight
percent up to about 40 weight percent. In other embodiments, the
aqueous steviol glycoside composition can have a stevioside
concentration ranging from greater than 0.02 weight percent up to
about 35 weight percent, or from greater than 0.02 weight percent
up to about 30 weight percent. In particular embodiments, the
stevioside concentration in the aqueous steviol glycoside
composition can be about 0.02 weight percent, about 0.1 weight
percent, about 0.2 weight percent, about 0.3 weight percent, about
0.4 weight percent, about 0.5 weight percent, about 0.6 weight
percent, about 0.7 weight percent, about 0.8 weight percent, about
0.90 weight percent, about 1 weight percent, about 1.2 weight
percent, about 1.4 weight percent, about 1.6 weight percent, about
1.8 weight percent, about 2 weight percent, about 2.2 weight
percent, about 2.4 weight percent, about 2.6 weight percent, about
2.8 weight percent, about 3 weight percent, about 3.2 weight
percent, about 3.4 weight percent, about 3.6 weight percent, about
3.8 weight percent, about 4 weight percent, about 4.2 weight
percent, about 4.4 weight percent, about 4.6 weight percent, about
4.8 weight percent, about 5 weight percent, about 5.2 weight
percent, about 5.4 weight percent, about 5.6 weight percent, about
5.8 weight percent, about 6 weight percent, about 7 weight percent,
about 8 weight percent, about 9 weight percent, about 10 weight
percent, about 12 weight percent, about 14 weight percent, about 16
weight percent, about 18 weight percent, about 20 weight percent,
about 25 weight percent, about 30 weight percent, about 35 weight
percent, or about 40 weight percent.
[0149] The aqueous steviol glycoside composition can be prepared by
dissolving the sweetening composition in an appropriate amount of
water, either at room temperature, i.e. about 18.degree. C. to
about 23.degree. C., or at a modestly elevated temperature, such as
from about 25.degree. C. up to about 75.degree. C., or from about
30.degree. C. up to about 70.degree. C., or from about 30.degree.
C. up to about 65.degree. C. Alternatively, the aqueous steviol
glycoside composition can be prepared by suspending a known
quantity of rebaudioside D in water either at room temperature,
i.e. about 18.degree. C. to about 23.degree. C., or at a modestly
elevated temperature, such as from about 25.degree. C. up to about
75.degree. C., or from about 30.degree. C. up to about 70.degree.
C., or from about 30.degree. C. up to about 65.degree. C., and
subsequently adding a known quantity of the stevioside composition
to the suspension. In a further alternative, the stevioside
composition can be dissolved in an appropriate volume of water
either at room temperature, i.e. about 18.degree. C. to about
23.degree. C., or at a modestly elevated temperature, such as from
about 25.degree. C. up to about 75.degree. C., or from about
30.degree. C. up to about 70.degree. C., or from about 30.degree.
C. up to about 65.degree. C., and subsequently be combined with an
appropriate amount of rebaudioside D.
[0150] In some embodiments, a sufficient amount of the sweetening
composition can be dissolved in water, or other appropriate
diluent, other than, in certain embodiments, a liquid alcohol or
polyol, at 25.degree. C. to form an aqueous steviol glycoside
composition comprising from about 50 ppm to about 5000 ppm of the
sweetening composition. In other embodiments, a sufficient amount
of the solid sweetening composition can be dissolved in water, or
other appropriate diluent, other than, in certain embodiments, a
liquid alcohol or polyol, at 25.degree. C. to form an aqueous
steviol glycoside composition comprising from about 100 ppm to
about 1000 ppm, or from about 200 ppm to about 800 ppm, or from
about 300 ppm to about 600 ppm, or from about 400 ppm to about 500
ppm, or about 400 ppm of the sweetening composition.
[0151] In some embodiments, a sufficient amount of the solid
sweetening composition can be dissolved in water, or other
appropriate diluent, other than, in certain embodiments, a liquid
alcohol or polyol, at 25.degree. C. to form an aqueous steviol
glycoside composition comprising from about 50 ppm to about 1000
ppm of rebaudioside D. In other embodiments, a sufficient amount of
the solid sweetening composition can be dissolved in water, or
other appropriate diluent, other than, in certain embodiments, a
liquid alcohol or polyol, at 25.degree. C. to form an aqueous
steviol glycoside composition comprising from about 50 ppm to about
800 ppm, or from about 50 ppm to about 600 ppm, or from about 50
ppm to about 400 ppm, or from about 50 ppm to about 300 ppm, or
from about 50 ppm to about 200 ppm, or from about 50 ppm to about
100 ppm, or about 80 ppm of rebaudioside D.
[0152] During preparation, the aqueous steviol glycoside
composition can be mixed at high or low shear and at any of the
identified temperatures, as necessary, to induce or aid
dissolution. It is within the skill of the ordinary skilled artisan
to identify the appropriate shear level and/or temperature for a
given mixture to obtain the results described herein.
[0153] In some embodiments, the aqueous steviol glycoside
composition can be spray dried to prepare a spray dried sweetening
composition. In some embodiments, the spray dried sweetening
composition can be in the form of a powder having particle sizes
ranging from about 10 microns to about 300 microns in diameter.
[0154] The spray dried sweetening composition can be prepared using
suitable methods known to those of ordinary skill in the art. For
example, in certain embodiments, a Buchi.RTM. mini spray dryer can
be used to produce the spray dried sweetening composition.
[0155] In some embodiments, this disclosure provides a spray dried
sweetening composition comprising rebaudioside D and a stevioside
composition, wherein the spray dried sweetening composition is in
the form of a powder.
[0156] In some embodiments, the stevioside composition and the
rebaudioside D are present in a ratio of from about 1:1 to about
12:1 by weight.
[0157] In other embodiments, the stevioside composition and the
rebaudioside D are present in a ratio of from about 2:1 to about
7:1 by weight.
[0158] In other embodiments, the stevioside composition and the
rebaudioside D are present in a ratio of about 2:1, about 3:1,
about 5:1 or about 6:1 by weight.
[0159] In some embodiments, the stevioside composition comprises
stevioside and a second steviol glycoside.
[0160] In some embodiments, the second steviol glycoside is
selected from the group consisting of rebaudioside A, rebaudioside
B, rebaudioside C, rebaudioside E, rebaudioside F, rebaudioside G,
rebaudioside H, rebaudioside I, rebaudioside J, rebaudioside K,
rebaudioside L, rebaudioside M, rebaudioside O, steviolbioside,
rubusoside, and dulcoside A. In other embodiments, the second
steviol glycoside is rebaudioside A, rebaudioside B, rebaudioside
C, or rebaudioside M. In other embodiments, the second steviol
glycoside is rebaudioside A.
[0161] In some embodiments, the spray dried sweetening composition
is sufficiently soluble in water at room temperature to provide a
rebaudioside D concentration from up to about 500 ppm to up to
about 10,000 ppm without a requirement for heating or other
measures to induce rebaudioside D solubility. In particular
embodiments, the spray dried sweetening composition is sufficiently
soluble in water at room temperature to provide a rebaudioside D
concentration up to about 500 ppm, or up to about 1000 ppm, or up
to about 1500 ppm, or up to about 2000 ppm, or up to about 2500
ppm, or up to about 3000 ppm, or up to about 3500 ppm, or up to
about 4000 ppm, or up to about 4500 ppm, or up to about 5000 ppm,
or up to about 5500 ppm, or up to about 6000 ppm, or up to about
6500 ppm, or up to about 7000 ppm, or up to about 7500 ppm, or up
to about 8000 ppm, or up to about 8500 ppm, or up to about 9000
ppm, or up to about 9500 ppm, or up to about 10,000 ppm without a
requirement for heating or other measures to induce rebaudioside D
solubility.
[0162] In some embodiments, the spray dried sweetening composition
is soluble in water up to a concentration of 15,000 ppm in terms of
the amount of rebaudioside D.
[0163] In other embodiments, the spray dried sweetening composition
is soluble in water up to a concentration of 20,000 ppm in terms of
the amount of rebaudioside D.
[0164] In certain embodiments, the spray dried sweetening
composition is soluble in water up to a concentration of 25,000 ppm
in terms of the amount of rebaudioside D.
[0165] In some embodiments, the spray dried sweetening composition
is soluble in water up to a concentration of 30,000 ppm in terms of
the amount of rebaudioside D.
[0166] In certain embodiments, the water is "treated water."
Treated water is water that has been treated to reduce the total
dissolved solids to less than about 500 ppm, and in certain
embodiments, to less than about 250 ppm total dissolved solids,
prior to optional supplementation with calcium as disclosed in U.S.
Pat. No. 7,052,725, which is incorporated by reference in its
entirety. Methods of producing treated water are known to those of
ordinary skill in the art and include deionization, distillation,
filtration, and reverse osmosis ("r-o"), among others.
[0167] The aqueous steviol glycoside composition is generally free
of any co-solvents, such as alcohols and/or polyols. Exemplary
alcohols and polyols that can be excluded from this composition
include, but are not limited to, ethanol, erythritol, and
glycerol.
[0168] In certain embodiments, the aqueous steviol glycoside
composition can be stable for at least one day, at least one week,
at least two weeks, at least three week, at least one month, at
least two months, at least three months, at least four months, at
least five months, at least six months, at least seven months, at
least eight months, at least nine months, at least ten months, at
least eleven months, or at least a year. Stability can be aided by
the presence of one or more antioxidants, as described elsewhere
herein, as well as the presence of one or more acids, such as any
of those described herein. In certain embodiments, though, the
aqueous steviol glycoside composition can be stable for the periods
of time noted above in the absence of any additional
components.
[0169] In certain embodiments, the aqueous steviol glycoside
composition can be further diluted with water or other appropriate
diluent, other than, in certain embodiments, a liquid alcohol or
polyol, to prepare a syrup having a rebaudioside D concentration
ranging from about 150 ppm to about 1000 ppm, and in particular
embodiments, about 150 ppm, about 160 ppm, about 170 ppm, about 180
ppm, about 190 ppm, about 200 ppm, about 210 ppm, about 220 ppm,
about 230 ppm, about 240 ppm, about 250 ppm, about 260 ppm, about
270 ppm, about 280 ppm, about 290 ppm, about 300 ppm, about 310
ppm, about 320 ppm, about 330 ppm, about 340 ppm, about 350 ppm,
about 360 ppm, about 370 ppm, about 380 ppm, about 390 ppm, about
400 ppm, about 410 ppm, about 420 ppm, about 430 ppm, about 440
ppm, about 450 ppm, about 460 ppm, about 470 ppm, about 480 ppm,
about 490 ppm, about 500 ppm, about 510 ppm, about 520 ppm, about
530 ppm, about 540 ppm, about 550 ppm, about 560 ppm, about 570
ppm, about 580 ppm, about 590 ppm, about 600 ppm, about 610 ppm,
about 620 ppm, about 630 ppm, about 640 ppm, about 650 ppm, about
660 ppm, about 670 ppm, about 680 ppm, about 690 ppm, about 700
ppm, about 710 ppm, about 720 ppm, about 730 ppm, about 740 ppm,
about 750 ppm, about 760 ppm, about 770 ppm, about 780 ppm, about
790 ppm, about 800 ppm, about 810 ppm, about 820 ppm, about 830
ppm, about 840 ppm, about 850 ppm, about 860 ppm, about 870 ppm,
about 880 ppm, about 890 ppm, about 900 ppm, about 910 ppm, about
920 ppm, about 930 ppm, about 940 ppm, about 950 ppm, about 960
ppm, about 970 ppm, about 980 ppm, about 990 ppm, about 1000 ppm,
or any ranges between any of these values.
[0170] In particular embodiments, the syrup comprising the aqueous
steviol glycoside composition can comprise from about 150 to about
500 ppm rebaudioside D. In other embodiments, the syrup comprising
the aqueous steviol glycoside composition can comprise from about
180 to about 450 ppm rebaudioside D. It is within the skill of the
ordinarily skilled beverage formulator to prepare a syrup having
the desired rebaudioside D concentration from the aqueous steviol
glycoside composition.
Additional Ingredients
[0171] In certain embodiments, the aqueous steviol glycoside
composition, or a syrup comprising it, can also include one or more
nutritive sweeteners, such as sucrose or high fructose corn syrup.
In certain embodiments, the nutritive sweetener can be present in
the aqueous steviol glycoside composition at from about 6% to about
71% by weight of the aqueous steviol glycoside composition, such as
from about 18% to about 62% by weight, or from about 30% to about
45% by weight, depending upon the desired level of sweetness.
[0172] In certain embodiments, the aqueous steviol glycoside
composition can further include up to about 18 weight percent of
D-psicose, erythritol, or a combination thereof. In other
embodiments, D-psicose or erythritol can be present in the aqueous
steviol glycoside composition in an amount of from about 3 to about
9 weight percent. Alternatively, D-psicose can be present in the
aqueous steviol glycoside composition in an amount ranging from
about 3 to about 9 weight percent and erythritol can be present in
the aqueous steviol glycoside composition in an amount of from
about 3 to about 6 weight percent. In other embodiments, D-psicose,
erythritol, or both can be completely or substantially absent from
the aqueous steviol glycoside composition.
[0173] In certain embodiments, the aqueous steviol glycoside
composition, or a syrup comprising it, can also contain a flavor
composition, for example, natural, nature identical, and/or
synthetic fruit flavors, botanical flavors, other flavors, and
mixtures thereof. Exemplary fruit flavors include, but are not
limited to, orange, lemon, lime grapefruit, tangerine, mandarin
orange, tangelo, pomelo, apple, grape, cherry, and pineapple
flavors. Botanical flavors include, but are not limited to, cola
flavors, tea flavors, and mixtures thereof. In certain embodiments,
the aqueous steviol glycoside composition further comprises a cola
flavor or a tea flavor.
[0174] Other suitable flavorings include, but are not limited to,
cassia, clove, cinnamon, pepper, ginger, vanilla spice flavorings,
cardamom, coriander, root beer, sassafras, ginseng, and others.
Flavorings may be in the form of an extract, oleoresin, juice
concentrate, bottler's base, or other forms known in the art.
[0175] The particular amount of the flavor component useful for
imparting flavor characteristics depend upon the flavor(s)
selected, the flavor impression desired, and the form of the flavor
component. Those skilled in the art, given the benefit of this
disclosure, will be readily able to determine the amount of any
particular flavor component(s) necessary to achieve the desired
flavor impression.
[0176] The one or more flavorings may be used in the form of an
emulsion. A flavoring emulsion can be prepared by mixing some or
all of the flavorings together, optionally together with other
ingredients of the food or beverage, and an emulsifying agent. The
emulsifying agent can be added with or after the flavorings mixed
together. In certain exemplary embodiments the emulsifying agent is
water-soluble. Exemplary suitable emulsifying agents include gum
acacia, modified starch, carboxymethylcellulose, gum tragacanth,
gum ghatti and other suitable gums. Additional suitable emulsifying
agents will be apparent to those skilled in the art of beverage
compositions, given the benefit of this disclosure. The emulsifier
in exemplary embodiments comprises greater than about 3% of the
mixture of flavorings and emulsifier. In certain exemplary
embodiments the emulsifier can comprise from about 5% to about 30%
of the mixture.
[0177] In certain embodiments, the aqueous steviol glycoside
composition, or a syrup comprising it, can further include
caffeine.
[0178] In some embodiments, the aqueous steviol glycoside
composition, or a syrup comprising it, can further include
additional ingredients, including, generally, any of those
typically found in food and beverage compositions. Examples of such
additional ingredients include, but are not limited to, caramel and
other coloring agents or dyes, foaming or antifoaming agents, gums,
emulsifiers, tea solids, cloud components, and mineral and
non-mineral nutritional supplements. Examples of non-mineral
nutritional supplement ingredients are known to those of ordinary
skill in the art and include, for example, antioxidants and
vitamins, including Vitamins A, D, E (tocopherol), C (ascorbic
acid), B (thiamine), B2 (riboflavin), B6, B12, K, niacin, folic
acid, biotin, and combinations thereof. The optional non-mineral
nutritional supplements are typically present in amounts generally
accepted under good manufacturing practices. Exemplary amounts can
be between about 1% and about 100% Recommended Daily Value (RDV),
where such RDVs are established. In certain exemplary embodiments
the non-mineral nutritional supplement ingredient(s) can be present
in an amount of from about 5% to about 20% RDV, where
established.
[0179] In certain embodiments, the aqueous steviol glycoside
composition, or a syrup comprising it, can also include one or more
preservatives. Solutions with a pH below 4 and especially those
below 3 typically are "micro-stable," i.e., they resist growth of
microorganisms, and so are suitable for longer term storage prior
to consumption without the need for further preservatives. However,
an additional preservative system can be used if desired. As used
here, the terms "preservative system" or "preservatives" include
all suitable preservatives approved for use in food and beverage
compositions, including, without limitation, such known chemical
preservatives as benzoates, such as sodium, calcium, and potassium
benzoate, sorbates, such as sodium, calcium, and potassium sorbate,
citrates, such as sodium citrate and potassium citrate,
polyphosphates, such as sodium hexametaphosphate (SHMP), and
mixtures thereof, and antioxidants such as ascorbic acid, EDTA,
BHA, BHT, TBHQ, dehydroacetic acid, dimethyldicarbonate,
ethoxyquin, heptylparaben, and combinations thereof. Preservatives
may be used in amounts not exceeding mandated maximum levels under
applicable laws and regulations. In some embodiments, the aqueous
steviol glycoside composition or a syrup comprising it, can include
potassium sorbate.
[0180] In certain embodiments, the aqueous steviol glycoside
composition, and syrups comprising it, can include an antioxidant
selected from the group consisting of rutin, quercetin, flavonones,
flavones, dihydroflavonols, flavonols, flavandiols,
leucoanthocyanidins, flavonol glycosides, flavonone glycosides,
isoflavonoids, and neoflavonoids. In particular, the flavonoids may
be, but not limited to, quercetin, eriocitrin, neoeriocitrin,
narirutin, naringin, hesperidin, hesperetin, neohesperidin,
neoponcirin, poncirin, rutin, isorhoifolin, rhoifolin, diosmin,
neodiosmin, sinensetin, nobiletin, tangeritin, catechin, catechin
gallate, epigallocatechin, epigallocatechin gallate, oolong tea
polymerized polyphenol, anthocyanin, heptamethoxyflavone, daidzin,
daidzein, biochaminn A, prunetin, genistin, glycitein, glycitin,
genistein, 6,7,4' trihydroxy isoflavone, morin, apigenin, vitexin,
balcalein, apiin, cupressuflavone, datiscetin, diosmetin, fisetin,
galangin, gossypetin, geraldol, hinokiflavone, primuletin, pratol,
luteolin, myricetin, orientin, robinetin, quercetagetin, and
hydroxy-4-flavone.
[0181] The aqueous steviol glycoside composition, along with syrups
comprising it, can also optionally include one or more suitable
food grade acids. Exemplary acids are water soluble organic acids
and their salts and include, for example, phosphoric acid, sorbic
acid, ascorbic acid, benzoic acid, citric acid, tartaric acid,
propionic acid, butyric acid, acetic acid, succinic acid, glutaric
acid, maleic acid, malic acid, valeric acid, caproic acid, malonic
acid, aconitic acid, potassium sorbate, sodium benzoate, sodium
citrate, amino acids, and combinations of any of them. In
particular embodiments, the aqueous steviol glycoside composition,
or a syrup comprising the composition, includes malic acid and/or
phosphoric acid.
Kits
[0182] In certain embodiments, this disclosure also includes a kit
comprising the aqueous steviol glycoside composition. In addition
to the aqueous steviol glycoside composition, the kit can comprise
any of the additional elements required for preparing a syrup, such
as flavorings, acids, antioxidants, etc., exclusive of, or
optionally including, any additional water that might be required
to dilute the aqueous steviol glycoside composition to prepare a
syrup. The kit can further include instructions for preparing a
syrup or a beverage from the aqueous steviol glycoside composition
and other optionally present elements included in the kit. In
certain embodiments the kit can be provided to a beverage bottler
or to a beverage retailer.
[0183] In other embodiments, this disclosure includes a kit
comprising a syrup comprising the aqueous steviol glycoside
composition. In certain embodiments, the kit can include the syrup
as well as instructions for preparing a beverage from the syrup.
For example, when provided to a bottler, the kit can contain
instructions for preparing beverages on a commercial scale. When
provided to a retailer, the kit can contain instructions for
preparing beverages using a post-mix delivery system, such as
calibration instructions, etc.
[0184] This disclosure further include kits comprising one or more
pods, cartridges, or other containers adapted to store a sufficient
quantity of the syrup comprising the aqueous steviol glycoside
composition to prepare a single- or multiple-serve beverage from
the syrup. In some embodiments, the kit can further include a
beverage-dispensing apparatus adapted to receive the one or more
pods or cartridges, wherein, upon activation by a user, the
beverage dispensing apparatus combines the contents of one pod or
cartridge with an appropriate volume of optionally carbonated
water, or other diluent, to provide a single- or multiple-serve
beverage. In still further embodiments, the kit can include
instructions for operating the beverage-dispensing apparatus,
cleaning the apparatus, and refilling and/or recycling spent pods
or cartridges. In certain embodiments, the beverage-dispensing
apparatus can be suitable for use in a commercial setting, such as
a retail environment. In other embodiments, the beverage dispensing
apparatus can be suitable for home or "on the go" use. Pods and
cartridges adapted to store syrup for preparing single- or
multiple-serve beverages as well as beverage dispensing apparatuses
adapted to receive pods and cartridges for preparing a single- or
multiple-serve beverage, both for home and commercial use, are
known to those of ordinary skill in the art.
Zero- or Low-Calorie Beverages
[0185] In addition to the aqueous steviol glycoside composition,
syrup, and kits comprising the aqueous steviol glycoside
composition or syrup discussed above, this disclosure also provides
zero- or low-calorie beverages prepared using the aqueous steviol
glycoside composition or a syrup comprising the aqueous steviol
glycoside composition.
[0186] Generally speaking, beverages prepared directly from the
aqueous steviol glycoside composition or from a syrup comprising
the aqueous steviol glycoside composition, will have a rebaudioside
D concentration ranging from about 5 ppm to about 100 ppm. In
certain embodiments, the rebaudioside D concentration in the zero-
or low-calorie beverage will range from about 5 ppm to about 95
ppm, from about 5 ppm to about 90 ppm, from about 5 ppm to about 85
ppm, from about 5 ppm to about 80 ppm, or from about 5 ppm to about
75 ppm. In particular embodiments, the beverage will comprise about
5 ppm, about 10 ppm, about 15 ppm, about 20 ppm, about 25 ppm,
about 30 ppm, about 35 ppm, about 40 ppm, about 45 ppm, about 50
ppm, about 55 ppm, about 60 ppm, about 65 ppm, about 70 ppm, about
75 ppm, about 80 ppm, about 85 ppm, about 90 ppm, about 95 ppm, or
about 100 ppm rebaudioside. In additional embodiments, the beverage
can comprise about 30 ppm or about 75 ppm. Whether the beverage is
prepared directly from the aqueous steviol glycoside composition or
from a syrup comprising the aqueous steviol glycoside composition,
it is within the skill of the ordinary skilled artisan to select
the appropriate amount of water for diluting the starting material
to arrive at a beverage having the rebaudioside D concentration
specified above.
[0187] In some embodiments, a beverage can be prepared directly
from the aqueous steviol glycoside composition by combining, for
example, about one part by volume of the aqueous steviol glycoside
composition with about 160 to about 530 parts water, for an aqueous
steviol glycoside composition comprising about 1.3 to about 1.5
weight percent rebaudioside D. Of course, the amount of water
required to dilute an aqueous steviol glycoside composition having
a rebaudioside D concentration other than about 1.3 weight percent
to about 1.5 weight percent will vary from the values noted above.
That said, and as noted above, it is within the skill of the
ordinary skilled artisan to select the appropriate amount of water
for diluting the aqueous steviol glycoside composition to arrive at
a beverage having a rebaudioside D concentration specified
herein.
[0188] Thus, in certain embodiments, this disclosure provides
beverages comprising at least one part of the aqueous steviol
glycoside composition and an amount of water or other diluent
sufficient to provide a beverage having a rebaudioside D
concentration ranging from about 5 ppm to about 95 ppm, and in
certain embodiments, ranging from about 20 ppm to about 75 ppm.
[0189] In certain embodiments, beverages can be prepared by
combining about one part of a syrup comprising the aqueous steviol
glycoside composition with about three to about seven parts water.
In certain embodiments, a full strength beverage can be prepared by
combining one part of the syrup comprising the aqueous steviol
glycoside composition with five parts water. In certain exemplary
embodiments the water added to the aqueous steviol glycoside
composition to form the beverage can be carbonated.
[0190] Thus, this disclosure provides zero- or low-calorie
beverages comprising about one part of a syrup comprising the
aqueous steviol glycoside composition and about 3 to about 10 parts
water, all by volume. In another embodiment, this disclosure
provides zero- or low-calorie beverages comprising about one part
of the syrup comprising the aqueous steviol glycoside composition
and about five parts water, by volume. In some embodiments, the
water can be carbonated.
[0191] In certain embodiments, the zero- or low-calorie beverage
can be a carbonated or non-carbonated soft drink, a fountain
beverage, a frozen ready-to-drink beverage, a coffee, a tea or
other brewed beverage, a dairy beverage, a flavored water, an
enhanced water, a juice such as a zero- or low-calorie fruit juice
(including diluted and ready to drink concentrated juices), a fruit
juice-flavored drink, a sport drink, a smoothie, a functionally
enhanced beverage such as a caffeinated energy drink, or an
alcoholic beverage. In particular embodiments, the beverage
composition can be a cola beverage.
[0192] In some embodiments, the beverage can be a cola-flavored
carbonated beverage, characteristically containing, amongst other
things, water, sweetener, kola nut extract and/or other flavorings,
caramel coloring, phosphoric acid, optionally caffeine, and
optionally other ingredients. Additional and alternative suitable
ingredients will be recognized by those skilled in the art given
the benefit of this disclosure.
[0193] Carbon dioxide can be used to provide effervescence to
certain exemplary embodiments of the beverages disclosed here. Any
of the techniques and carbonating equipment known in the art for
carbonating beverages can be employed. Carbon dioxide can enhance
beverage taste and appearance and may aid in safeguarding the
beverage purity by inhibiting and/or destroying objectionable
bacteria. In certain embodiments, for example, the beverage can
have a CO.sub.2 level up to about 4.0 volumes carbon dioxide. Other
embodiments can have, for example, from about 0.5 to about 5.0
volumes of carbon dioxide. As used herein, one volume of carbon
dioxide refers to the amount of carbon dioxide absorbed by a given
quantity of a given liquid, such as water, at 60.degree. F.
(16.degree. C.) and one atmospheric pressure. A volume of gas
occupies the same space as does the liquid by which it is
dissolved. The carbon dioxide content can be selected by those
skilled in the art based on the desired level of effervescence and
the impact of the carbon dioxide on the taste or mouthfeel of the
beverage.
[0194] In some embodiments, the beverage comprises water and a
stevioside/rebaudioside D complex.
[0195] In some embodiments, the stevioside and rebaudioside D can
be present in the beverage at a ratio of from about 1:1 to about
20:1 by weight, respectively. In other embodiments, the stevioside
and rebaudioside D can be present in the beverage at a ratio of
from about 1:1 to about 15:1 by weight.
[0196] In some embodiments, the stevioside and rebaudioside D are
present in the beverage at a ratio from about 1:1 to about 12:1 by
weight.
[0197] In other embodiments, the stevioside and the rebaudioside D
are present in the beverage at a ratio of from about 2:1 to about
7:1 by weight.
[0198] In other embodiments, the stevioside and the rebaudioside D
are present in the beverage at a ratio of about 2:1, about 3:1,
about 5:1 or about 6:1 by weight.
[0199] In some embodiments, the beverage further comprises a
steviol glycoside other than rebaudioside D or stevioside.
[0200] In some embodiments, the steviol glycoside other than
rebaudioside D or stevioside is selected from the group consisting
of rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside E,
rebaudioside F, rebaudioside G, rebaudioside H, rebaudioside I,
rebaudioside J, rebaudioside K, rebaudioside L, rebaudioside M,
rebaudioside O, steviolbioside, rubusoside, and dulcoside A. In
other embodiments, the steviol glycoside other than rebaudioside D
or stevioside is rebaudioside A, rebaudioside B, rebaudioside C, or
rebaudioside M. In other embodiments, the steviol glycoside other
than rebaudioside D or stevioside is rebaudioside A.
Reduced Calorie Food Products
[0201] In addition to the zero- or low-calorie beverages discussed
above, this disclosure also provides reduced calorie food products
comprising the sweetening compositions described herein.
[0202] Exemplary food products that can incorporate the sweetening
compositions described herein include, but are not limited to,
oatmeal, cereal, baked goods, cookies, crackers, cakes, brownies,
breads, snack foods, such as snack bars, potato or tortilla chips,
popcorn, rice cakes, and other grain-based food products.
[0203] In some embodiments, the sweetening compositions described
herein can be added in solid form, such as a powder or granules, to
a food product.
[0204] In other embodiments, the sweetening compositions described
herein can be added to a food product as a liquid.
[0205] In certain embodiments, both the liquid and solid
compositions can be added to the food product.
Pharmaceutical Compositions
[0206] This disclosure also provides a pharmaceutical composition
comprising an active pharmaceutical ingredient (API) and the
sweetening composition described herein. Exemplary active
pharmaceutical ingredients include, but are not limited to,
antacids, reflux suppressants, antiflatulents, antidopaminergics,
proton pump inhibitors, cytoprotectants, prostaglandin analogues,
laxatives, antispasmodics, antidiarrhoeals, bile acid sequestrants,
opioids, beta-receptor blockers, calcium channel blockers,
diuretics, cardiac glycosides, antiarrhythmics, nitrates,
antianginals, vasoconstrictors, vasodilators, peripheral
activators, ACE inhibitors, angiotensin receptor blockers, alpha
blockers, anticoagulants, heparin, antiplatelet drugs,
fibrinolytics, anti-hemophilic factors, haemostatic drugs,
hypolipidaemic agents, statins, hynoptics, anaesthetics,
antipsychotics, antidepressants, anti-emetics, anticonvulsants,
antiepileptics, anxiolytics, barbiturates, movement disorder drugs,
stimulants, benzodiazepines, cyclopyrrolones, dopamine antagonists,
antihistamines, cholinergics, anticholinergics, emetics,
cannabinoids, analgesics, muscle relaxants, antibiotics,
aminoglycosides, anti-virals, anti-fungals, anti-inflammatories,
anti-gluacoma drugs, sympathomimetics, steroids, ceruminolytics,
bronchodilators, NSAIDS, antitussive, mucolytics, decongestants,
corticosteroids, androgens, antiandrogens, gonadotropins, growth
hormones, insulin, antidiabetics, thyroid hormones, calcitonin,
diphosponates, vasopressin analogues, alkalizing agents,
quinolones, anticholinesterase, sildenafil, oral contraceptives.
Hormone Replacement Therapies, bone regulators, follicle
stimulating hormones, luteinizings hormones, gamolenic acid,
progestogen, dopamine agonist, oestrogen, prostaglandin,
gonadorelin, clomiphene, tamoxifen, diethylstilbestrol,
antileprotics, antituberculous drugs, antimalarials, anthelmintics,
antiprotozoal, antiserums, vaccines, interferons, tonics, vitamins,
cydotoxic drugs, sex hormones, aromatase inhibitors, somatostatin
inhibitors, or similar type substances, or combinations thereof. In
some embodiments, the sweetening composition can mask an unpleasant
or undesirable taste associated with the API by increasing the
sweetness of a pharmaceutical composition comprising the API.
[0207] In some embodiments, the sweetening composition can be added
in solid form, such as a powder or granules, to a pharmaceutical
composition. In other embodiments, the sweetening composition can
be added in liquid form, such as a concentrate or syrup, to a
pharmaceutical composition.
[0208] In some embodiments, the sweetening compositions of the
present disclosure can be used in a solid pharmaceutical
composition. In other embodiments, the sweetening compositions can
be used in a liquid pharmaceutical composition.
Natural Embodiments
[0209] Certain embodiments of the described compositions can be
"natural" in that they do not contain anything artificial or
synthetic (including any color additives regardless of source) that
would not normally be expected to be in the food. As used herein,
therefore, a "natural" composition is defined in accordance with
the following guidelines: Raw materials for a natural ingredient
exists or originates in nature. Biological synthesis involving
fermentation and enzymes can be employed, but synthesis with
chemical reagents is not utilized. Artificial colors,
preservatives, and flavors are not considered natural ingredients.
Ingredients may be processed or purified through certain specified
techniques including at least: physical processes, fermentation,
and enzymolysis. Appropriate processes and purification techniques
include at least: absorption, adsorption, agglomeration,
centrifugation, chopping, cooking (baking, frying, boiling,
roasting), cooling, cutting, chromatography, coating,
crystallization, digestion, drying (spray, freeze drying, vacuum),
evaporation, distillation, electrophoresis, emulsification,
encapsulation, extraction, extrusion, filtration, fermentation,
grinding, infusion, maceration, microbiological (rennet, enzymes),
mixing, peeling, percolation, refrigeration/freezing, squeezing,
steeping, washing, heating, mixing, ion exchange, lyophilization,
osmose, precipitation, salting out, sublimation, ultrasonic
treatment, concentration, flocculation, homogenization,
reconstitution, enzymolysis (using enzymes found in nature).
Processing aids (currently defined as substances used as
manufacturing aids to enhance the appeal or utility of a food
component, including clarifying agents, catalysts, flocculants,
filter aids, and crystallization inhibitors, etc. See 21 CFR .sctn.
170.3(o)(24)) are considered incidental additives and may be used
if removed appropriately.
EXAMPLES
[0210] The compositions and beverages described herein are now
further detailed with reference to the following examples. These
examples are provided for the purpose of illustration only and the
embodiments described herein should in no way be construed as being
limited to these examples. Rather, the embodiments should be
construed to encompass any and all variations which become evident
as a result of the teaching provided herein.
[0211] For the examples below, turbidity is reported in NTUs and
was measured at 20.+-.2.degree. C. using a Hach 2100AN
Turbidimeter. The instrument was calibrated using a STABLCAL
Calibration Kit including samples having turbidities ranging from
0.1 NTU to 7500 NTU. Test samples were measured in a Turbidimeter
glass vial and NTU values were read after a 30 second stabilization
period.
Example 1: Room Temperature Rebaudioside D Solubility
[0212] Rebaudioside D was added to a number of beakers in
increasing concentrations (0.02 weight percent, 0.04 weight
percent, 0.1 weight percent, 0.5 weight percent, 1 weight percent,
and 1.5 weight percent) at ambient temperature. Turbidity
measurements were taken to track solubility in the various samples
and the results were plotted (FIG. 1). FIG. 1 shows that
rebaudioside D is insoluble in water at room temperature, even at
very low concentrations.
[0213] Beginning at 0.5 weight percent, turbidity reached a maximum
of 10,000 to 12,000 NTU (Nephelometric Turbidity Units), indicating
that no light was able to pass through the higher concentration
samples.
Example 2: Rebaudioside D Solubility at Elevated Temperatures
[0214] The samples prepared in Example 1 were heated to 70.degree.
C. and turbidity was measured again. At 70.degree. C., the 0.5
weight percent rebaudioside D sample was soluble. But the 1 and 1.5
weight percent rebaudioside D samples continued to show maximum
turbidity (about 12,000 NTU).
Example 3: Solubility Studies
[0215] Suspensions of 1 weight percent rebaudioside D in water at
ambient temperature were prepared in five individual beakers.
Rebaudioside A, stevioside, rebaudioside C, and rebaudioside M were
added to each of the first four beakers, respectively, such that
that the resulting weight ratio of rebaudioside D to the added
steviol glycoside was 1:5. As a control, no additional steviol
glycoside was added to the fifth beaker.
[0216] After stirring, turbidity measurements were taken from each
of the five samples and graphed. The results are shown in FIG. 2.
According to the turbidity measurements, rebaudiosides A and M had
no effect on rebaudioside D solubility. However, a surprisingly
synergistic relationship between rebaudioside D and stevioside was
discovered, as the 5:1 (weight/weight) mixture of stevioside to
rebaudioside D resulted in a clear mixture. The combination of
rebaudioside C and rebaudioside D also resulted in increased
rebaudioside D solubility. However, as is shown in FIG. 3 which
includes a water control, rebaudioside C did not effectively
solubilize rebaudioside D, resulting in a turbid suspension (about
1000 NTU).
Example 4: Temperature and Low Shear Mixing
[0217] This study was conducted with a 5:1 mixture (weight/weight)
of rebaudioside A and rebaudioside D and a 5:1 mixture
(weight/weight) of a rebaudioside A composition and rebaudioside D,
wherein the rebaudioside A composition included 30 weight percent
stevioside.
[0218] The described blends were individually combined with water
to produce compositions having rebaudioside D concentrations of 1.4
weight percent based on the total mass of the mixture, including
water. The mixtures were then mixed under low shear for 10 minutes
at ambient temperature (21.degree. C.). A 100 g sample was removed
and centrifuged, and the resulting supernatant was analyzed for
turbidity and rebaudioside A and D concentration (HPLC).
[0219] The mixtures were then warmed to 45.degree. C. and mixed for
10 minutes. Another 100 g sample was removed and analyzed as
described above.
[0220] The mixtures were finally warmed to 65.degree. C. and mixed
for 10 minutes. Another 100 g sample was removed an analyzed as
described above.
[0221] At each of 21.degree. C., 45.degree. C., and 65.degree. C.,
neither rebaudioside A nor the rebaudioside A/stevioside
composition including 30 weight percent stevioside enhanced the
solubility of rebaudioside D. This data suggested that a 1.5:1
stevioside to rebaudioside D mixture at the concentrations
described above, mixed at low shear, even at elevated temperature,
was not sufficient to solubilize rebaudioside D.
[0222] This experiment was repeated with 10:1 mixtures of the
compositions described above, wherein the final rebaudioside D
concentration in each of the compositions was 1.43 weight percent,
based on the total mass of the composition, including water.
Similar to the 5:1 variation, the rebaudioside A only mixture did
not enhance the solubility of rebaudioside D. However, the 10:1
mixture (weight/weight) prepared using the rebaudioside A
composition comprising 30 weight percent stevioside (3:1
stevioside:rebaudioside D) resulted in a clear solution.
Example 5: High Shear Mixing
[0223] A 1.5 weight percent colloidal dispersion of rebaudioside D
was prepared in 150 L of water in a dissolution tank at 65.degree.
C. An amount of a rebaudioside A composition comprising 30 weight
percent stevioside was added to the solution under high shear until
the final ratio (weight/weight) of the rebaudioside A composition
to rebaudioside D was 5:1. This process resulted in a clear
solution having a 1.5:1 stevioside to rebaudioside D ratio. This
result suggests that shear and temperature play a role in
rebaudioside D solubility.
Example 6: Specific Compositions
[0224] Aqueous steviol glycoside compositions were prepared from
water and sweetening compositions 1, 2, and 3 described in Table 1,
according to the methodologies described above to give aqueous
steviol glycoside compositions having a final rebaudioside D
concentration of 1.5 weight percent based on the total weight of
the aqueous steviol glycoside composition.
TABLE-US-00001 TABLE 1 Reb A Stevioside Reb D (wt %) (wt %) (wt %)
Comp. 1 52.6 24 15.5 Comp. 2 67.4 11.4 15.5 Comp. 3 84 0.9 14
[0225] For each of Compositions 1, 2, and 3, above, rebaudioside D
was completely dissolved. Additionally, in each of the compositions
noted above, the following steviol glycosides were undetectable:
rebaudioside E, rebaudioside M, rubusoside, steviolboiside, and
rebaudioside G.
Example 7: Rebaudioside D and Stevioside Solubility Studies
[0226] Aqueous samples containing the amounts of rebaudioside D and
stevioside listed in Table 2 were prepared by combining the noted
amounts of rebaudioside D and stevioside in water. The samples were
then warmed to the temperatures noted in the table.
[0227] The appearance of all the samples prepared as above was
noted, and turbidity was measured to track solubility. The results
are shown in Table 2.
TABLE-US-00002 TABLE 2 Stevioside:Reb D No Reb D % Stevioside %
Appearance NTU Temp (C.) Ratio 1 0.4 0 Cloudy 1937 70 0.0 2 0.4 0.4
Slightly hazy 13.7 70 1.0 3 0.4 0.8 Clear 1.47 70 2.0 4 0.4 1.2
Clear 1.13 70 3.0 5 0.4 1.6 Clear 1.42 70 4.0 6 0.4 2.0 Clear 0.985
70 5.0 7 0.6 0 Opaque White >9999 70 0.0 8 0.6 0.6 Opaque White
8188 70 1.0 9 0.6 1.2 Cloudy 876 70 2.0 10 0.6 1.8 Clear 1.53 70
3.0 11 0.6 2.4 Clear 2.06 70 4.0 12 0.6 3.0 Clear 2.26 70 5.0 13
0.8 0 Opaque White >9999 70 0.0 14 0.8 0.8 Opaque White >9999
70 1.0 15 0.8 1.6 Opaque White 7347 70 2.0 16 0.8 2.4 Clear 2.41 70
3.0 17 0.8 3.2 Clear 2.97 70 4.0 18 0.8 4.0 Clear 3.11 70 5.0 19
1.0 0 Opaque White >9999 70 0.0 20 1.0 1 Opaque White >9999
70 1.0 21 1.0 2 Opaque White >9999 70 2.0 22 1.0 3 Cloudy 402 70
3.0 23 1.0 4 Clear 3.33 70 4.0 24 1.0 5.0 Clear 3.61 70 5.0 25 1.2
0 Opaque White 9729 70 0.0 26 1.2 1.2 Opaque White >9999 70 1.0
27 1.2 2.4 Opaque White >9999 70 2.0 28 1.2 3.6 Cloudy 6785 70
3.0 29 1.2 4.8 Clear 4.12 70 4.0 30 1.2 6.0 Clear 4.86 70 5.0
[0228] This experiment showed that as the concentration of
rebaudioside D increases, the ratio of stevioside to rebaudioside D
required for complete dissolution also increases. For example, a
2:1 ratio of stevioside to rebaudioside D is required for
dissolving a mixture containing 0.4% rebaudioside D, while a 4:1
ratio of stevioside to rebaudioside D is required for dissolving a
mixture containing 1.0% rebaudioside D.
Example 8: Effect of Temperature of Solubility
[0229] Aqueous samples containing the amounts of rebaudioside D and
stevioside listed in Table 3 were prepared by combining the noted
amounts of rebaudioside D and stevioside in water. The samples were
then warmed to the temperatures noted in the table.
[0230] The appearance of all the samples prepared as above was
noted and turbidity measurements were taken to track solubility.
The results are shown in Table 3.
TABLE-US-00003 TABLE 3 Temperature No Reb D % Stevioside %
Appearance NTU (C.) 31 0.04 0 Clear 0.438 70 32 0.1 0 Clear 0.606
70 33 0.2 0 Clear 0.517 70 34 0.3 0 Clear 0.523 70 35 1.5 6 Clear
4.82 70 36 2 8 Cloudy 70 37 2 20 Clear 8.41 70 38 2.5 25 Cloudy 70
39 2.5 30 Clear 21.8 70 40 3 36 Opaque >9999 70 41 0.04 0 Clear
1.12 20 42 0.1 0 Cloudy 1100 20 43 0.1 0.1 Cloudy 1208 20 44 0.1
0.2 Cloudy 1371 20 45 0.1 0.3 Cloudy 3272 20 46 0.1 0.4 Cloudy 6128
20
[0231] Table 3 shows that both stevioside concentration and
temperature affect rebaudioside D solubility. All four
concentrations of rebaudioside D below 0.4 were dissolved at
70.degree. C., but precipitated from solution when cooled unless
stevioside was present. At a concentration of 0.1%, rebaudioside D
is insoluble at 20.degree. C. even up to a 4:1 ratio of stevioside
to rebaudioside D. Also, as the rebaudioside D concentration
increases above 1.2%, the ratio of stevioside to rebaudioside D
required for complete dissolution increases. For example, a
rebaudioside D concentration of 1.5% can completely dissolve at
70.degree. C. when the concentration of stevioside is 6% (4:1 ratio
of stevioside to rebaudioside D), while a rebaudioside D
concentration of 2.5% can completely dissolve at 70.degree. C. when
the concentration of stevioside is 30% (12:1 ratio of stevioside to
rebaudioside D). The solutions in Table 3 having a "clear"
appearance remained clear upon cooling to room temperature.
Example 9: Impact of Additional Steviol Glycosides on Solubility of
Compositions Containing Rebaudioside D and Stevioside
[0232] Several samples containing rebaudioside D at a concentration
of 0.4% and stevioside at a concentration of 2.0% were prepared at
70.degree. C., each of which resulted in a clear solution. Varying
concentrations of rebaudioside A, rebaudioside C, rebaudioside B,
and rebaudioside M were then added individually to the
stevioside/rebaudioside D solutions at 70.degree. C. The solutions
were allowed to cool to room temperature. Each sample's appearance
was noted and turbidity measurements were taken to track
solubility. The results are shown in Table 4.
TABLE-US-00004 TABLE 4 Reb Reb Reb Reb Reb No D % Stevioside % A %
C % B % M % Appearance NTU 47 0.4 2.00 0.00 0.1 0 0 Clear 1.92 48
0.4 2.00 0.00 0.2 0 0 Clear 1.98 49 0.4 2.00 0.00 0.3 0 0 Clear,
but some 1.85 small particles visible 50 0.4 2.00 0.00 0.4 0 0
Clear, but some 1.88 small particles visible 51 0.4 2.00 0.00 0 0.1
0 Clear 8.78 52 0.4 2.00 0.00 0 0.2 0 Cloudy 212 53 0.4 2.00 0.00 0
0.3 0 Very Cloudy 726 54 0.4 2.00 0.00 0 0.4 0 Very Cloudy 1568
54(1) 0 0 0 0 0.2 0 Very Cloudy 5343 54(2) 0 0 0 0 0.3 0 Very
Cloudy 8615 54(3) 0 0 0 0 0.4 0 Very Cloudy >9999 55 0.4 2.00
0.00 0 0 0.1 Clear 2.97 56 0.4 2.00 0.00 0 0 0.2 Clear 2.74 57 0.4
2.00 0.00 0 0 0.3 Clear 2.60 58 0.4 2.00 0.00 0 0 0.4 Clear 2.58 59
0.4 2.00 0.10 0 0 0 Clear 2.34 60 0.4 2.00 0.20 0 0 0 Clear 1.99 61
0.4 2.00 0.30 0 0 0 Clear 2.18 62 0.4 2.00 0.40 0 0 0 Clear 2.06 63
0 0.10 0.00 0 0 0 Clear, but with 3.58 large insoluble grains still
visible after mixing for an hour at room temperature
[0233] Table 4 shows that adding Rebaudioside A, C, or M at
concentrations ranging from 0.1% to 0.4% to the
stevioside/rebaudioside D solutions does not disrupt the
rebaudioside D/stevioside complex and thus does not affect
rebaudioside D's solubility.
[0234] Adding rebaudioside B at or over 0.2% resulted in a cloudy
solution, however the cloudiness was believed to be due to
rebaudioside B which was found to be insoluble at levels over 0.2%.
To confirm that the cloudiness observed in samples comprising
rebaudioside B was due to the rebaudioside B itself, a solution of
stevioside and rebaudioside D was prepared and rebaudioside B was
added at a concentration of 0.4% to form a cloudy suspension. The
sample was centrifuged and filtered and the aqueous filtrate was
analyzed by HPLC. Both the stevioside and the rebaudioside D were
fully recovered in aqueous filtrate, however the filtrate only
contained 65% of rebaudioside B initially added to the mixture.
Thus, the cloudiness observed with the addition of rebaudioside B
was due to the insolubility of rebaudioside B itself, and not due
to the degradation of the rebaudioside D/stevioside complex.
Example 10: Impact of Steviol Glycosides on Rebaudioside D
Solubility
[0235] A sample containing rebaudioside D at a concentration of
0.8% and stevioside at a concentration of 2.4% was prepared and
heated to a temperature of 70.degree. C. Similar samples containing
rebaudioside D at a concentration of 0.8% and different individual
steviol glycosides (rebaudioside A, rebaudioside B, rebaudioside M,
and rebaudioside C) at concentrations of 2.4% were prepared and
heated to a temperature of 70.degree. C. Sample appearance was
noted and turbidity measurements were taken to track solubility.
The results are shown in Table 5.
TABLE-US-00005 TABLE 5 Reb Reb Reb Reb Reb Temperature No D %
Stevioside % A % B % M % C % (C.) Appearance NTU 64 0.8 2.4 0 0 0 0
70 Clear 2.48 65 0.8 0 2.4 0 0 0 70 Cloudy 84 66 0.8 0 0 2.4 0 0 70
Opaque >9999 67 0.8 0 0 0 2.4 0 70 Opaque >9999 68 0.8 0 0 0
0 2.4 70 Opaque >9999
[0236] The data in Table 5 indicates that only stevioside is able
to complex with rebaudioside D to affect complete solubility at
levels suitable for preparing concentrated beverage
formulations.
Example 11: Solubility Studies for Spray Dried Powders and Manually
Blended Steviol Glycoside Compositions
[0237] Samples 69-72 in Table 6 were prepared by manually blending
the noted ingredients and adding a sufficient amount of the
resulting mixture to water at 25.degree. C. to form a 1%
solution.
[0238] By contrast, samples 73-76 were prepared in accordance with
the procedures described in Example 9. The resulting solutions were
then heated to between 80-99.degree. C. and subsequently spray
dried using a Buchi B-290 mini spray drier at a spray drying
temperature of 200.degree. C. and a flow rate of 10 milliliters per
minute to form solid powders. The solid powders were then added to
water at 25.degree. C. in a sufficient amount to form a 1%
solution.
[0239] The solubility of each sample and the actual temperature
were noted. Turbidity measurements were taken to track solubility.
The results are shown in Table 6.
TABLE-US-00006 TABLE 6 Solubility Actual No Steviol Glycoside Blend
(1% at 25 C.) Temp. NTU 69 RebD/stevioside (1:5) by insoluble 19.8
4053 manual blending 70 RebD/RebA/stevioside/(1:1:5) insoluble 20.1
1281 by manual blending 71 RebD/RebM/stevioside/(1:1:5) insoluble
20.0 2804 by manual blending 72 RebD/RebB/stevioside/(1:1:5)
insoluble 20.1 6833 by manual blending 73 RebD/stevioside (1:5) by
soluble 19.8 0.852 spray drying 74 RebD/RebA/stevioside/(1:1:5)
soluble 20.0 0.942 by spray drying 75 RebD/RebM/stevioside/(1:1:5)
soluble 19.6 1.51 by spray drying 76 RebD/RebB/stevioside/(1:1:5)
soluble 19.9 1.61 by spray drying
[0240] As is shown in Table 6, none of the manually blended
mixtures were soluble. However, each mixture prepared according to
the procedures described in Example 9 were soluble after spray
drying. The data in Table 6 indicates that the improved solubility
characteristics observed with a rebaudioside D/stevioside complex
can be maintained even after a solution containing the complex is
spray dried to form a powder.
Example 12: Sensory Evaluation Study
[0241] A sensory test was conducted to show that rebaudioside D
improves the taste of stevioside. Aqueous samples containing the
steviol glycosides listed in Table 7 were prepared as follows.
Sample 77 was prepared by adding 400 mg stevioside to 1 L of a 0.1%
aqueous citric acid buffer solution at 21.degree. C.
[0242] Sample 78 was prepared by adding 600 mg rebaudioside D to
100 g of water. The resulting suspension was heated to 70.degree.
C. and 1.8 g stevioside was added. The mixture was stirred at
70.degree. C. for about 15 minutes and then allowed to cool.
[0243] Samples 79-82 were prepared by adding the required amount of
rebaudioside D to 100 g of water. The resulting suspension was
heated to 70.degree. C. and the required amount of stevioside was
added. The mixture was stirred at 70.degree. C. for about 15
minutes. The required amount of the additional steviol glycoside
was added and the mixture was stirred at 70.degree. C. for about 10
minutes and then allowed to cool.
[0244] Each sample was then diluted to 400 ppm of total steviol
glycosides in a 0.1% aqueous citric acid buffer.
TABLE-US-00007 TABLE 7 Preparation Tasting Reb Reb Reb Reb
Temperature Temperature No Reb D % Stevioside % A % B % C % M %
(.degree. C.) (.degree. C.) 77 0 100 0 0 0 0 21 21 78 25 75 0 0 0 0
70 21 79 24.5 74.5 0.1 0 0 0 70 21 80 24.5 74.5 0 0.1 0 0 70 21 81
24.5 74.5 0 0 0.1 0 70 21 82 24.5 74.5 0 0 0 0.1 70 21
[0245] Nine expert tasters were then asked to evaluate and compare
sample sweetness and flavor profiles. For each sample, the tasters
were presented with a control (sample 1 in Table 7) and one coded
sample (one of samples 2-6 in Table 7) at room temperature. The
tasters were then asked to taste the control, rinse their palate
with water, and then taste the coded sample. The tasters were then
asked to compare the coded sample to the control and rate
bitterness and sweet intensity on a scale from +5 to -5, where a
positive score indicated a higher bitterness or sweet intensity and
a negative score indicated lower intensity. The tasters were
allowed to re-taste multiple times and were required to cleanse
their palate with water between each tasting. The same process was
repeated with the remaining samples. The results for each sample
for bitterness and sweet intensity were averaged and graphed in
FIG. 4.
[0246] As shown in FIG. 4, samples containing rebaudioside D
exhibited decreased bitterness and increased sweetness intensity
compared to stevioside alone. Samples containing rebaudioside D,
stevioside, and another steviol glycosides also showed reduced
bitterness compared to stevioside alone.
Example 13: Sensory Evaluation Study
[0247] A first sample containing a 4:1 ratio of
stevioside/rebaudioside A to rebaudioside D by weight, was prepared
by adding and mixing 80 mg of rebaudioside D, 96 mg of stevioside,
and 224 mg of rebaudioside A in water at 70.degree. C.,
subsequently cooling the resulting solution to room temperature,
and then diluting an appropriate amount of solution in pH 3 citric
acid buffer to 400 ppm total steviol glycosides (320 ppm
stevioside/rebaudioside A and 80 ppm rebaudioside D). A second
sample was prepared by adding a sufficient amount of rebaudioside A
to water and diluting to a 400 ppm solution in pH 3 citric acid
buffer.
[0248] Eight expert tasters were presented with water to rinse and
cleanse their palate prior to tasting each sample. The tasters were
presented with two coded samples at room temperature and asked to
taste one coded sample, rinse their palate with water, and then
taste the other coded sample. The tasters were asked to compare
each sample based on sweet intensity, bitterness, sweet linger, and
sugar quality and were asked to identify their preferred sample for
each characteristic. Tasters were allowed to re-taste multiple
times and were required to cleanse their palate with water between
each tasting. The results are shown in FIG. 5.
[0249] As shown in FIG. 5, 62.5% of tasters preferred the
stevioside-rebaudioside D sample's sweet intensity and lack of
bitterness compared to 400 ppm rebaudioside A sample, and 87.5% of
tasters preferred the stevioside-rebaudioside D sample's sweet
linger and sugar quality to the 400 ppm rebaudioside A sample.
[0250] These experiments surprisingly show that even though
stevioside is generally considered to have an undesirable flavor
profile, stevioside's unfavorable characteristics can be masked
and/or suppressed by complexing it with rebaudioside D. This is
especially surprising given the 4:1 ratio of stevioside to
rebaudioside D and that stevioside is typically discarded as a
byproduct of steviol glycoside isolation.
Example 14: Comparison of Spray Dried Powder and Manually Blended
Composition Containing Rebaudioside D and Stevioside
[0251] One sample containing rebaudioside D at a concentration of
0.4% and stevioside at a concentration of 2.0% was prepared at
70.degree. C. in accordance with the procedures described in
Example 9. The sample was then spray dried in accordance with the
procedures described in Example 11. A second sample was prepared by
manually blending solid stevioside and solid rebaudioside D in a
5:1 ratio by weight, respectively. The two samples were analyzed by
Fourier-Transform Infrared (FTIR) spectrometry. The resulting
spectra are shown in FIG. 6.
[0252] FIG. 6 shows that a change in absorption for a carbonyl
group in either stevioside or rebaudioside D occurred in the spray
dried sample as compared to the manually blended sample. The data
shows that an environment around the carbonyl in stevioside or
rebaudioside D changed within the stevioside-rebaudioside D complex
in the spray dried sample, but not within the stevioside and
rebaudioside D in the manually blended sample. Such a change in the
environment indicates that physical bonds formed between stevioside
and rebaudioside D in the spray dried sample.
[0253] The samples prepared as noted above were each dissolved in
water to a concentration of 500 ppm. The resulting solutions were
analyzed using a pendant drop tensiometer (Teclis Inc.) to evaluate
and quantify each solution's surface activity. To determine the
surface activity, 4 L of air was released into each solution
forming a bubble. A camera then measured the changes in bubble
volume every 0.75 seconds from time zero when the drop was created
up to 2 hours. The results are shown in FIG. 7.
[0254] FIG. 7 shows a significant difference in surface activity
between the solution comprising the spray dried sample and the
solution comprising the manually blended sample. The difference in
surface activity indicates that, upon dilution in water, the
stevioside-rebaudioside D complex in the spray dried sample
remained intact, thus altering the glycosides' surface activity as
compared to the manually blended sample where no complexation
occurred.
Example 15: Comparison of Stevioside and a Stevioside/Rebaudioside
D Complexes Via .sup.13C NMR
[0255] Three samples were prepared for analysis via .sup.13C NMR: a
500 ppm stevioside control sample in deuterated water (D.sub.2O); a
500 ppm stevioside/rebaudioside D (5:1 w/w) complex sample in
D.sub.2O; and a 500 ppm stevioside/rebaudioside D (1:1 w/w) complex
sample in D.sub.2O. The 5:1 and 1:1 stevioside:rebaudioside D
complexes were prepared according to the procedures described in
Examples 9 and 11.
[0256] The three samples were analyzed by .sup.13C NMR at 150 MHz
at 24.degree. C. using an Agilent.RTM. DD2 600 MHz NMR instrument.
The first sample containing only stevioside was analyzed twice by
C.sup.13 NMR over 2 days to establish method variability. The
results showed that the deviation of chemical shift for same sample
run on different days was less than 0.1 ppm, indicating high
stability for the NMR instrument. Each of the complexes was then
analyzed by .sup.13C NMR under the same conditions as the
stevioside control.
[0257] The resulting spectra are compared in FIGS. 9 and 10 and
show that complexing stevioside with rebaudioside D results in
significant differences in chemical shifts and peak intensities for
stevioside's carbons 5, 9, 16, 17, and 19. Stevioside's carbons are
labeled in FIG. 8. The chemical shifts for stevioside's carbons 5,
9, 16, 17, and 19 for each sample are shown in Table 8.
TABLE-US-00008 TABLE 8 Sample 2 Sample 3 Sample 1 5:1 Stevioside to
1:1 Stevioside to Stevioside Rebaudioside D Rebaudioside D Chemical
Chemical Shift in Chemical Shift in Carbon Shift in ppm (change
from ppm (change from Position ppm Sample 1) Sample 1) Carbon 5
56.97 56.72 (-0.2) 56.5 (-0.4) Carbon 9 53.58 53.25 (-0.3) 53.0
(-0.6) Carbon 16 152.83 153.2 (+0.4) 153.6 (+0.8) Carbon 17 104.96
104.63 (-0.3) 104.30 (-0.7) Carbon 19 178.4 178.8 (+0.4) 179.3
(+0.9)
[0258] The differences in chemical shift and peak intensity for
stevioside's specified carbons indicates complex formation between
stevioside and rebaudioside D.
[0259] While this disclosure mentions specific examples and
embodiments, those skilled in the art will appreciate that there
are numerous variations and modifications within the spirit and
scope of the disclosure as set forth in the appended claims.
* * * * *