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Stevia composition

a technology of stevia and composition, applied in the field of stevia composition, can solve the problems of sugareners such as dulcin, sodium cyclamate and saccharin being banned or restricted, glycosides still possessing non-sweet taste attributes,

Inactive Publication Date: 2014-07-17
PURECIRCLE SDN BHD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

The patent describes a special blend of Reb B and other steviol glycosides that can be used to improve the taste of steSO, a type of stevia sweetener. This blend can be combined with other sweeteners from the caloric group to make the taste of the blend more like that of sugar. This advancement makes it easier to use steiva sweeteners in various applications.

Problems solved by technology

However many artificial sweeteners such as dulcin, sodium cyclamate and saccharin were banned or restricted in some countries due to concerns on their safety.
However, even in a highly purified state, steviol glycosides still possess non-sweet taste attributes such as bitterness, sweet aftertaste, licorice flavor, etc.
One of the main obstacles for the successful commercialization of stevia sweeteners are such non-sweet taste attributes.
Moreover Reb B is often viewed as process artifact and unnecessary impurity in commercial steviol glycosides preparations.
In food and beverage applications, the solubility of high intensity sweeteners like steviol glycosides is very important and can be a significant barrier to achieve the desirable sweetness and taste profile.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

Preparation of Reb D and Reb B Soluble Composition

[0075]70 g of rebaudioside D with 98.1% purity (dry weight basis), having water solubility of 0.03% and 30 g of rebaudioside B with 99.0% purity (dry weight basis), and having water solubility of 0.01%, both produced by PureCircle Sdn Bhd (Malaysia), were mixed with 400 g water and incubated in thermostatted oil bath. The temperature was increased at 1° C. per minute to 121° C. The mixture was maintained at 121° C. for 1 hour and then the temperature was decreased to 80° C., at 1° C. per minute, and the obtained solution was spray dried using YC-015 laboratory spray drier (Shanghai Pilotech Instrument & Equipment Co. Ltd., China) operating at 175° C. inlet and 100° C. outlet temperature. Solution was maintained at 80° C. to prevent premature crystallization. About 90 g of amorphous powder was obtained with 1% solubility.

example 2

Effect of Stevia Composition on Solubility in Water

[0076]Solubility were evaluated for Reb A, Reb B, mechanical blends of Reb A and Reb B powders of different ratios, and mixtures of Reb A and Reb B prepared according to process described in EXAMPLE 1. Reb A and Reb B showed solubility around 1% and 0.1% at room temperature and increased solubility on heating to a higher temperature. Table 1 shows the solubility of different ingredients and their blends.

TABLE 1Reb A / Reb B blends (wt / wt ratio of Reb Bto total glycosides)PurePureBlend made by processSolubilityRebRebMechanical blendof inventionin waterAB10%16%26%10%16%26%0.5%  YesNo*No*No*No*YesYesYes1%YesNo*No*No*No*YesYesYes2%NoNo*No*No*No*YesYesYes5%NoNo*No*No*No*YesYesYes*Suspension was opaque and particles settled down when mixing was stopped

example 3

Sweetness Factor (SF) Determination

[0077]The sweetness factors for different sweetener from all major groups were measured by tasting several concentrations of each sweetener in water by a trained panel. From the sensory test data, the concentration (%) that corresponds to the 5% sucrose equivalent (SE) sweetness were estimated and listed in Table 2. The sweetness equivalent (SE) of high intensity sweeteners (HIS) varies according to the target sugar equivalent sweetness levels, that are tested as shown in Table 3. Table 3 also shows the sweetness factors of Reb A, Reb B and a test sample (Reb A / B) with a blend of Reb A and Reb B at 84:16 ratio.

TABLE 2Sweetness factors of selected sweetenersCalculatedSweetener GroupSweetenerUsage Level, %SFSteviol GlycosideReb A (97%)0.0172291Reb D (97%)0.0172291Reb B (98%)0.0397126Other Natural HISMogroside V (70%)0.0212236GlycosylatedGlucosylated Steviol0.055690Terpenoid sweetenerGlycosidesSynthetic HISSucralose0.0083602Sugar AlcoholErythritol7.49...

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PUM

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Abstract

Stevia compositions are prepared from steviol glycosides of Stevia Rebaudiana Bertoni. The compositions are able to provide a superior taste profile and can be used as sweetness enhancers, flavor enhancers and sweeteners in foods, beverages, cosmetics and pharmaceuticals.

Description

BACKGROUND OF THE INVENTION[0001]1. Field of the Invention[0002]The invention relates to a process for producing a highly purified food ingredient from the extract of the Stevia Rebaudiana Bertoni plant and its use in various food and beverage products.[0003]2. Description of the Related Art[0004]Nowadays sugar alternatives are receiving increasing attention due to awareness of many diseases in conjunction with consumption of high-sugar foods and beverages. However many artificial sweeteners such as dulcin, sodium cyclamate and saccharin were banned or restricted in some countries due to concerns on their safety. Therefore non-caloric sweeteners of natural origin are becoming increasingly popular. The sweet herb Stevia Rebaudiana Bertoni produces a number of diterpene glycosides which feature high intensity sweetness and sensory properties superior to those of many other high potency sweeteners.[0005]The above-mentioned sweet glycosides, have a common aglycon, steviol, and differ by...

Claims

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Application Information

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IPC IPC(8): A23L1/236A61Q11/00A23L27/30
CPCA23L1/2363A61Q11/00A23L1/2364A23L1/2366A23L2/60A23L27/33A23L27/34A23L27/36A23L27/30A23L33/10A23V2002/00A61K8/602A61K2800/40
Inventor PURKAYASTHA, SIDDHARTHAMARKOSYAN, AVETIKJOHNSON, MARQUITA L.MORALMA GARCES ORTEGA, MONICA
Owner PURECIRCLE SDN BHD
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