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Stevia extracts

a technology of stevia and extracts, applied in the field of stevia extracts, can solve the problems that the extracts of stevia rebaudiana are not suitable for food and beverage applications, and achieve the effect of improving the taste and taste of stevia, and improving the taste of stevia

Inactive Publication Date: 2016-03-03
PURECIRCLE SDN BHD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

The present invention relates to a process for preparing compositions containing steviol glycosides from Stevia rebaudiana plant biomass. The process involves providing leaves of the plant, optionally grinding them into fine powder, and using a solvent to extract the steviol glycosides. The resulting composition contains a variety of steviol glycosides, including RebA, RebB, RebC, RebD, RebN, RebO, Stev, Steviolbioside, Dulcoside A, and others. The composition can be used as a sweetener or flavor enhancer in various products. The invention also provides a method for calculating the total steviol glycosides content of a composition by measuring the concentrations of RebA, RebB, RebC, RebD, RebN, RebO, Stev, Steviolbioside, Dulcoside A, and RebD. The relative concentration of each steviol glycoside can also be determined. The invention also provides a method for calculating the relative ratio of one steviol glycoside to another. The process can be carried out using any part of the plant, such as the leaves, stems, roots, or flowers. The resulting composition can be used as a sweetener or flavor enhancer in various products.

Problems solved by technology

It is generally perceived that the aqueous extracts of Stevia rebaudiana are not suitable for use in food and beverage applications without further treatment such as crystallization, separation, isolation and purification of individual steviol glycosides.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

Preparation of Stevia Extracts

[0426]The extraction of Stevia rebaudiana dried leaves was carried out according to method described in U.S. Ser. No. 13 / 122,232 (Morita et al.).

[0427]100 g of dry leaves obtained from Stevia rebaudiana varieties, was extracted several times with 20 times amount of water by weight until the sweetness cannot be tasted. The extract was passed through a column filled up with 300 mL of macroporous absorption resin (Diaion HP-20) wherein the steviol glycosides of the aqueous extract were absorbed to the resin and the majority of other impurities pass through the column without adsorbing to the resin. The resin was sufficiently washed with water to remove the impurities, and the adsorbed steviol glycosides were eluted with 900 mL of methanol. The eluate was passed through a column filled up with 200 mL of ion exchange resin (Diaion WA-30); 10 g of activated carbon was added to the eluate and stirred. The mixture was filtered, the filtrate was concentrated and...

example 2

HPLC Assay

[0429]Any HPLC method or combination of HPLC methods capable of separating each steviol glycoside described herein can be used. The HPLC assay procedures described by Morita et al., 2011, and Ohta et al., 2010 were unable to separate properly the glycosides such as RebE, RebM, and RebD. Hence a HPLC methodology was developed to reliably determine and quantitate the steviol glycosides RebE, RebD, RebM, RebN, RebO, RebA, Stev, RebF, RebC, DuIA, Rub, RebB, and Sbio.

Each sample was analyzed by 2 HPLC methods.

[0430]Method 1 was used for analysis of RebE, RebD, RebM, RebN, and RebO, while the Method 2 was used to analyze RebA, Stev, RebF, RebC, DuIA, Rub, RebB, and Sbio. The reference standards for RebE, RebD, RebM, RebN, RebO and other steviol glycosides were purchased from ChromaDex Inc. (USA). Agilent 1200 HPLC system equipped with binary pump, autosampler, DAD detector interfaced with “Chemstation B” software was used. Alternatively any other equivalent HPLC system may be us...

example 3

Low-Calorie Orange Juice Drink

[0437]Orange concentrate (35%), citric acid (0.35%), ascorbic acid (0.05%), orange red color (0.01%), orange flavor (0.20%), Rebaudioside A (0.003%) and different steviol glycosides compositions (0.03%) were blended and dissolved completely in water (up to 100%) and pasteurized. HSG-extracts and regular extracts were used as steviol glycoside compositions. HSG-extracts were represented by untreated aqueous extracts of Stevia rebaudiana 814011, 807086, 817096 while common extracts were represented by untreated aqueous extracts of Stevia rebaudiana 805082, 803066, obtained according to EXAMPLE 1.

[0438]The sensory evaluations of the samples are summarized in Table 3. The data show that the best results can be obtained by using the HSG extracts. Particularly the drinks prepared with HSG-Extracts exhibited a rounded and complete flavor profile and mouthfeel.

TABLE 3Evaluation of orange juice drink samplesExtractCommentsSampleFlavorAftertasteMouthfeel814011Hig...

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Abstract

A Stevia extract made from leaves of the Stevia rebaudiana plant is described. The extract has desired levels of steviol glycosides and is useful in food, beverage, and other consumable products.

Description

RELATED APPLICATIONS[0001]This patent application is a continuation-in-part of, and claims the benefit of priority from, PCT / US2015 / 47227, filed on Aug. 27, 2015, and claims the benefit of priority from: U.S. Provisional Patent Application No. 62 / 044,626, filed on Sep. 2, 2014; U.S. Provisional Patent Application No. 62 / 059,562, filed on Oct. 3, 2014; U.S. Provisional Patent Application No. 62 / 061,363, filed on Oct. 8, 2014; and U.S. Provisional Patent Application No. 62 / 064,601, filed on Oct. 16, 2014; the contents of each of which are incorporated herein by reference in their entireties.TECHNICAL FIELD[0002]The present invention relates to a process for preparing compositions comprising steviol glycosides. The present invention also relates to the use of compositions comprising steviol glycosides as sweeteners and / or flavor enhancers.BACKGROUND OF THE INVENTION[0003]High intensity sweeteners possess a sweetness level that is many times greater than the sweetness level of sucrose. ...

Claims

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Application Information

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Patent Type & Authority Applications(United States)
IPC IPC(8): A01H5/12A23L2/60
CPCA23L1/2366A23V2002/00A23L2/60A23L27/36A21D2/181A23C9/1307A23G3/36A23G4/06C07H1/08C07H15/256A01H6/1488A01H5/12A23V2250/262A61K36/00A61Q11/00A23L2/06A23L2/54A21D2/36A21D13/062A61Q1/00C07H15/24C12N15/8282A61K8/9789A23L27/30A01H1/02A23L33/105A01H4/005A01H4/008A23L2/52A23G3/42A23G4/10
Inventor MARKOSYAN, AVETIKLI, SHAN, WANGBU, YU, CHENG
Owner PURECIRCLE SDN BHD
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