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Stevia composition, production method and uses

a technology of stevia and composition, applied in the field of stevia composition, production method and use, can solve the problems of limiting or banning sweeteners such as dulcin, sodium cyclamate and saccharin

Active Publication Date: 2020-01-30
PURECIRCLE USA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This method effectively isolates and purifies steviol glycosides, enhancing their use in food and pharmaceutical applications by improving their stability and sensory attributes, addressing the limitations of previous purification processes.

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.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 2

[0024]Treatment of Steviol Glycoside Aqueous Solution by Resin

[0025]Steviol glycosides were dissolved in deionized water to make 10 mL solution containing (w / w) 0.67% Reb D, 0.51% Reb M and 0.82% Reb A. The solution was passed through a column packed with 10 mL Amberlite FPA98C1 resin in OH− form. The resin was washed with 250 mL water and then eluted with 250 mL of 70% v / v aqueous Ethanol. Both solutions were analyzed by HPLC and the results are provided below.

Content of glycoside,% from TSG*SampleReb DReb MReb AInitial solution33.6625.4540.89Water fraction32.9425.0642.0070% Ethanol eluateNDNDND*TSG—Total Steviol Glycoside content is calculated as the sum of concentrations of all steviol glycosides**ND—Not Detected

[0026]It can be seen that no substantial selective adsorption is observed from aqueous solution.

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Abstract

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

Description

BACKGROUND OF THE INVENTIONField of the Invention[0001]The invention relates to a process for producing a purified food ingredient from the Stevia rebaudiana Bertoni plant and its use in various food products and beverages.Description of the Related Art[0002]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.[0003]The above-mentioned sweet glycosides, have a common aglycon, steviol, and differ by the number and type of carbohydrate r...

Claims

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Application Information

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Patent Type & Authority Applications(United States)
IPC IPC(8): C13K13/00C07H15/256C07H1/06A23L27/00A61K36/28
CPCA61K36/28C07H1/06C07H15/256A61K2236/00C13K13/00A23L27/00
Inventor MARKOSYAN, AVETIK
Owner PURECIRCLE USA