Sweetening composition including stevia extract mixture containing rebaudioside b, consumable item including the same, and its sweetening method

Abstract

The present invention relates to the use of sweet steviol glycoside compounds, particularly rebaudioside B, in sweetening compositions. Sweetening compositions comprising selected amounts of rebaudioside B have been shown to possess favorable flavor profiles when compared to other high intensity sweetener compounds and are useful in the preparation of consumables.

Description

1 / 49 Sweetening composition comprising a mixture of stevia extract containing rebaudioside B, consumable article comprising the same, and its sweetening method. Cross-reference to related requests.

[001] The present application is a non-provisional application claiming the benefit of U.S. Provisional Patent Application Serial Number 61 / 437,390, filed January 28, 2011, which is incorporated herein by reference in its entirety. Declaration Regarding Federally Sponsored Research or Development

[002] Not Applicable Background

[003] Natural caloric sweeteners, such as sucrose, glucose, and fructose, have desirable flavor characteristics but add to the caloric content of products. Therefore, there is great consumer interest in non-caloric sweeteners that are considered healthier alternatives. High-potency natural and synthetic non-caloric sweeteners are known, but more often than not, they have aroma profiles that are not as desirable to consumers as sugars. Thus, it is desirable to develop non-caloric sweeteners that can replace sugar and that have a more desirable flavor profile.

[004] The species Stevia rebaudiana (“Stevia”) is the source of naturally occurring sweet steviol glycosides. Considerable research and development has been undertaken to evaluate the use of sweet steviol glycosides from Stevia as non-caloric sweeteners. Sweet steviol glycosides that may be extracted from Stevia include the six rebaudiosides (i.e., rebaudioside A to F), stevioside (the glycoside Petition 870260053211, dated 02 / 06 / 2026, page 78 / 141 2 / 49 predominant side in wild-type Stevia extracts) and dulcosides.

[005] Commercial low-calorie or non-calorie sweeteners based on rebaudioside A and other steviol glycosides tend to exhibit bitter and licorice aftertastes. These characteristics are especially noticeable at concentrations above approximately 300 ppm. In food applications, preferred utilization levels (sugar equivalence values ​​of 8-10%) are typically around 500 ppm to around 1,000 ppm, above the range at which off-flavors are first observed. Thus, there continues to be a need for reduced-calorie, low-calorie, and / or non-calorie sweeteners comprising sweet steviol glycosides that exhibit flavor profiles with reduced or no undesirable bitterness (e.g., licorice), or sweetness profiles more like natural caloric sweeteners, or combinations of such properties. Summary of the Invention

[006] The present invention relates to a Stevia extract comprising rebaudioside B at a concentration ranging from 10 to approximately 90% by weight of the Stevia extract.

[007] The present invention also relates to a sweetening composition comprising sweet steviol glycoside compounds, wherein the sweet steviol glycoside compounds comprise rebaudioside B at a concentration ranging from 10% to approximately 90% by weight of the total amount of sweet steviol glycoside compounds in the sweetening composition.

[008] The present invention also relates to consumer articles, such as beverages, foodstuffs, oral hygiene products, tobacco products, pharmaceutical products, nutraceutical products comprising the preceding sweetening compositions and methods of sweetening the same, using the Petition 870260053211, dated 02 / 06 / 2026, page 79 / 141 3 / 49 preceding sweetening compositions. Brief Description of the Figures

[009] Figure 1 is a graph showing the solubility of rebaudioside B in citric acid buffer at a pH of 3 as a function of rebaudioside A and stevioside concentrations.

[0010] Figure 2 shows the structures of steviol glycosides.

[0011] Figure 3 is a graph showing the effect of rebaudioside B content (in a solution containing rebaudioside A and with rebaudioside B added to a total concentration of 900 ppm in water) on various aroma attributes as classified by panel analyzers. Detailed Description I. Definitions

[0012] As used in this report, the expression “sweet steviol glycoside compounds” means any of several naturally occurring compounds having a general structure of the steviol diterpene ring system with one or more saccharide residues chemically linked to the ring. II. Overview

[0013] It has been unexpectedly discovered that including and / or controlling the concentration of rebaudioside B in stevia extracts and sweetening compositions comprising sweet steviol glycosides tends to reduce or eliminate flavor characteristics generally considered to be negative, such as bitterness, licorice aftertaste, or result in a sweetness profile more similar to that of natural caloric sweeteners, or combinations of such properties. Specifically, it has been found that the aforementioned benefits cannot be achieved by selecting a relatively high concentration of rebaudioside B relative to the total concentration of sweet steviol glycosides in the stevia extract and composition. Petition 870260053211, dated 02 / 06 / 2026, page 80 / 141 4 / 49 sweetener (for example, at least 10% by weight of the total amount of sweet steviol glycoside compounds being rebaudioside B).

[0014] The aforementioned Stevia extracts and sweetening compositions of the present invention are useful as reduced-calorie, low-calorie, or non-caloric sweeteners in foodstuffs, i.e., edible or chewable compositions, such as foods, beverages, medicines, candies, chewing gum, and the like. The Stevia extract and sweetening compositions of the present invention have been found to possess a sweetness profile that is more similar to that of sugar, reduced bitter aftertaste, and reduced unpleasant flavors (e.g., licorice) than other mixtures of sweet steviol glycosides, such as commercially available blends and mixtures of steviol glycosides.Tests have shown that, in most cases, the sweetening compositions of the present invention are preferred by test subjects over compositions comprising 97% rebaudioside A, when tested at the same concentration. Addition of Stevia extract and sweetening compositions of the present invention to foods and beverages is expected to result in better-tasting foods and beverages compared to those prepared with known Stevia extracts and sweetening compositions containing sweet steviol glycosides, such as compositions containing 97% rebaudioside A.

[0015] It is also considered that rebaudioside B may be added to other high-intensity sweeteners. Representative examples of high-intensity sweeteners suitable for embodiments of the invention include natural high-intensity sweeteners, such as:

[0016] dulcoside, dulcoside B (also known as rebaudioside C), rubusoside, siamenoside, monatin and their salts Petition 870260053211, dated 02 / 06 / 2026, page 81 / 141 5 / 49 (monatina SS, RR, RS, SR), curculin, glycyrrhizic acid and its salts, thaumatin, monellin, mabinlin, brazein, hernandulcin, phyllodulcin, glycyphylline, phloridzin, stevioside, rebaudioside A, rebaudioside D, rebaudioside E, rebaudioside F, stevia, steviolmonosides and steviolbiosides;

[0017] and high-intensity artificial sweeteners, such as:

[0018] saccharin, aspartame, sucralose, neotame, acesulfame potassium.

[0019] Additionally, those skilled in the art will recognize that rebaudioside B can be added to caloric sweeteners, such as sugars (e.g., high fructose corn syrup, sucrose, fructose, etc.) and polyols (e.g., sorbitol, xylitol, lactitol, etc.) or other low-calorie sweeteners to produce sweetening compositions that are reduced in caloric value.

[0020] Simple extraction of steviol glycosides from plants generally results in extracts that are less preferred in terms of flavor than purified extracts high in rebaudioside A. However, simple extracts are easier to produce and are generally less expensive to produce than high-purity rebaudioside A. Therefore, an additional advantage of the present invention could be a combination of a simple extract or partially purified product with rebaudioside B in order to obtain a glycoside mixture that is less expensive to produce than a purified rebaudioside A, yet possesses comparable or superior flavor characteristics. It is also considered that steviol glycoside processing streams that have been depleted of good-tasting glycosides during rebaudioside A purification can be improved in flavor by increasing the rebaudioside B content. Petition 870260053211, dated 02 / 06 / 2026, page 82 / 141 6 / 49

[0021] Compositions containing rebaudioside B may be further modified using known particle size modification technology, such as agglomeration, spray drying, drum drying and other forms of physical processing normally applied to adjust particle size in order to provide improved flow, hydration, or dissolution properties.

[0022] Compositions containing rebaudioside B may be further modified using known technology to provide preservative-containing liquid forms that are easy to use in specific applications.

[0023] Compositions containing rebaudioside B may be further modified using known co-processing techniques with bulking agents such as maltodextrins and similar compounds to provide products with controlled sweetness, dosage, potency, and handling properties. Furthermore, it should be noted that rebaudioside B and / or combinations thereof, and other steviol glycosides, may be combined with other ingredients that may be desirable to include in a sweetening composition. For example, rebaudioside B may be spray-coated or spray-agglomerated onto rebaudioside A or other steviol glycosides and / or with other materials such as maltodextrins, sucrose, or any other desired functional vehicle. III. Stevia Extracts and Sweetening Compositions comprising Rebaudioside B

[0024] It has been found that the flavor of sweet steviol glycoside mixtures and blends (e.g., steviol glycoside mixtures and blends) can be improved by controlling and / or increasing the concentrations of rebaudioside B in steviol glycoside compositions according to the present invention. It is believed Petition 870260053211, dated 02 / 06 / 2026, page 83 / 141 7 / 49 that the improved flavor is evident under pH values ​​of approximately pH 2 to approximately pH 8.

[0025] The solubility limits of rebaudioside B have been determined (see Example 5). For example, experimental results to date indicate that (i) rebaudioside B exhibits relatively high solubility in neutral pH solution and (ii) the solubility of rebaudioside B is limited in a pH 3 citric acid buffer. Additionally, experimental results to date indicate that the presence of rebaudioside A in solution increases the solubility of rebaudioside B. Conversely, experimental results to date indicate that the presence of stevioside significantly reduces the solubility of rebaudioside B. This solubility information may be considered when formulating solutions of rebaudioside B and mixtures of rebaudiosides.

[0026] Rebaudioside B for mixing with other sweeteners can be obtained in several ways. For example, rebaudioside B can be isolated from plant extracts by chromatography, precipitation, or crystallization. Alternatively, rebaudioside B can be obtained by treating rebaudioside A with various hydroxides of mono-, di-, and trivalent cations under appropriate temperature and pH conditions. The mixture of rebaudioside B with residual rebaudioside A can be used to increase the amount of rebaudioside B in another mixture, or rebaudioside B can be isolated from the rebaudioside A / rebaudioside B mixture by selective chromatography, precipitation, or crystallization. Rebaudioside B can also be obtained in a similar way by treating rebaudioside D with the same hydroxide compounds as mentioned above for rebaudioside A.The mixture of the product or isolated rebaudioside B can be used to prepare the aforementioned enhanced-tasting steviol glycoside mixtures. Petition 870260053211, dated 02 / 06 / 2026, page 84 / 141 8 / 49 Alternatively, rebaudioside B can be produced enzymatically from rebaudioside A or rebaudioside D.

[0027] In certain embodiments, a Stevia extract or sweetening composition comprises rebaudioside B and one or more additional sweet glycoside compounds. Representative examples of sweet glycoside compounds include rebaudioside A, rebaudioside B, rebaudioside C (dulcoside B), rebaudioside D, rebaudioside E, rebaudioside F, stevia, stevioside, dulcoside A, and rubusoside. In certain embodiments, one or more sweet glycosides may be sweet steviol glycosides, including steviolbiosides and steviolmonosides. More specifically, representative examples of sweet steviol glycosides include rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, and stevioside. For example, partially purified extracts of steviol glycosides from plants often comprise a mixture of rebaudioside B and additional steviol glycosides.

[0028] In certain embodiments where a Stevia extract or sweetening composition comprises rebaudioside B and one or more additional sweet steviol glycoside compounds, the amount of rebaudioside B is at a concentration that is at least about 10% by weight of the total amount of sweet steviol glycoside compounds in the Stevia extract or sweetening composition. In certain embodiments, rebaudioside B is at a concentration that is at least about 15% by weight of the total amount of sweet steviol glycoside compounds in the Stevia extract or sweetening composition. In certain embodiments, rebaudioside B is at a concentration that is at least about 20% by weight of the total amount of sweet steviol compounds in the Stevia extract or sweetening composition. In certain embodiments, rebaudioside B is at a concentration that is at least about 25% by weight of the amount Petition 870260053211, dated 02 / 06 / 2026, page 85 / 141 9 / 49 of the total amount of sweet steviol glycoside compounds in the Stevia extract or sweetening composition. In certain embodiments, rebaudioside B is at a concentration that is at least about 30% by weight of the total amount of sweet steviol glycoside compounds in the Stevia extract or sweetening composition. In certain embodiments, rebaudioside B is at a concentration that is at least about 35% by weight of the total amount of sweet steviol glycoside compounds in the Stevia extract or sweetening composition. In certain embodiments, rebaudioside B is at a concentration that is at least about 40% by weight of the total amount of sweet steviol glycoside compounds in the Stevia extract or sweetening composition. In certain embodiments, rebaudioside B is at a concentration that is at least about 45% by weight of the total amount of sweet steviol glycoside compounds in the Stevia extract or sweetening composition.In certain embodiments, rebaudioside B is present in a concentration that is at least about 50% by weight of the total amount of sweet steviol glycoside compounds in the Stevia extract or sweetener composition.

[0029] In certain embodiments where a Stevia extract or sweetening composition comprises rebaudioside B and one or more additional sweet steviol glycoside compounds and where the concentration of rebaudioside B is at a concentration consistent with any of the embodiments described above (the term consistent excludes potential combinations where a lower limit of a range from above is selected that is greater than an upper limit of a range from below), the concentration of rebaudioside B may also be at a concentration that is not greater than about 90% by weight of the total amount of sweet steviol glycoside compounds in the Stevia extract or sweetening composition. In certain embodiments, where the concentration of rebaudioside B is at Petition 870260053211, dated 02 / 06 / 2026, page 86 / 141 In certain embodiments, where the concentration of rebaudioside B is consistent with any of the embodiments described above, the concentration of rebaudioside B is not greater than about 80% by weight of the total amount of sweet steviol glycoside compounds in the Stevia extract or sweetening composition. In certain embodiments, where the concentration of rebaudioside B is consistent with any of the embodiments described above, the concentration of rebaudioside B is not greater than about 70% by weight of the total amount of sweet steviol glycoside compounds in the Stevia extract or sweetening composition. In certain embodiments, where the concentration of rebaudioside B is consistent with any of the embodiments described above, the concentration of rebaudioside B is not greater than about 60% by weight of the total amount of sweet steviol glycoside compounds in the Stevia extract or sweetening composition.In certain embodiments, where the concentration of rebaudioside B is consistent with any of the embodiments described above, the concentration of rebaudioside B is no greater than about 50% by weight of the total amount of sweet steviol glycoside compounds in the Stevia extract or sweetening composition. In certain embodiments, where the concentration of rebaudioside B is consistent with any of the embodiments described above, the concentration of rebaudioside B is no greater than about 40% by weight of the total amount of sweet steviol glycoside compounds in the Stevia extract or sweetening composition.In certain embodiments, where the concentration of rebaudioside B is at a concentration consistent with any of the embodiments described above, the concentration of rebaudioside B is no greater than about 35% by weight of the total amount of sweet steviol glycoside compounds in the Stevia extract or sweetener composition. In certain embodiments, where the concentration of rebaudioside B is at... Petition 870260053211, dated 02 / 06 / 2026, p. 87 / 141 11 / 49 at a concentration consistent with any of the embodiments described above, the concentration of rebaudioside B is not greater than about 30% by weight of the total amount of sweet steviol glycoside compounds in the Stevia extract or sweetening composition. In certain embodiments, where the concentration of rebaudioside B is at a concentration consistent with any of the embodiments described above, the concentration of rebaudioside B is not greater than about 25% by weight of the total amount of sweet steviol glycoside compounds in the Stevia extract or sweetening composition.

[0030] In certain embodiments, one or more additional sweet steviol glycoside compounds comprise rebaudioside A. For example, partially purified steviol glycoside extracts may comprise a mixture of rebaudioside B and rebaudioside A, or rebaudioside B may be incorporated into purified rebaudioside A preparations. In certain embodiments comprising rebaudioside A, the amount of rebaudioside A in the Stevia extract or sweetening composition is at a concentration that is at least about 1% by weight of the total amount of sweet steviol glycoside compounds in the Stevia extract or sweetening composition. In certain embodiments, the amount of rebaudioside A is at least about 5% by weight of the total amount of sweet steviol glycoside compounds in the Stevia extract or sweetening composition.In certain embodiments, the amount of rebaudioside A is at least about 10% by weight of the total amount of sweet steviol glycoside compounds in the Stevia extract or sweetening composition. In certain embodiments, the amount of rebaudioside A is at least about 20% by weight of the total amount of sweet steviol glycoside compounds in the Stevia extract or sweetening composition. In certain embodiments, the amount of rebaudioside A is at least about 30% by weight of the total amount of steviol compounds. Petition 870260053211, dated 02 / 06 / 2026, page 88 / 141 12 / 49 sweet in Stevia extract or sweetening composition. In certain embodiments, the amount of rebaudioside A is at least about 40% by weight of the total amount of sweet steviol glycoside compounds in the Stevia extract or sweetening composition. In certain embodiments, the amount of rebaudioside A is at least about 50% by weight of the total amount of sweet steviol glycoside compounds in the Stevia extract or sweetening composition. In certain embodiments, the amount of rebaudioside A is at least about 60% by weight of the total amount of sweet steviol glycoside compounds in the Stevia extract or sweetening composition. In certain embodiments, the amount of rebaudioside A is at least about 70% by weight of the total amount of sweet steviol glycoside compounds in the Stevia extract or sweetening composition.

[0031] In certain embodiments comprising rebaudioside A, wherein the concentration of rebaudioside A is at a concentration consistent with any of the embodiments described above, rebaudioside A is at a concentration that is not greater than about 95% by weight of the total amount of sweet steviol glycoside compounds in the Stevia extract or sweetening composition. In certain embodiments comprising rebaudioside A, wherein the concentration of rebaudioside A is at a concentration consistent with any of the embodiments described above, rebaudioside A is at a concentration that is not greater than about 90% by weight of the total amount of sweet steviol glycoside compounds in the Stevia extract or sweetening composition.In certain embodiments comprising rebaudioside A, wherein the concentration of rebaudioside A is at a concentration consistent with any of the embodiments described above, rebaudioside A is at a concentration not greater than about 85% by weight of the total amount of sweet steviol glycoside compounds. Petition 870260053211, dated 02 / 06 / 2026, p. 89 / 141 13 / 49 in the Stevia extract or sweetening composition. In certain embodiments comprising rebaudioside A, wherein the concentration of rebaudioside A is at a concentration consistent with any of the embodiments described above, rebaudioside A is at a concentration that is not greater than about 80% by weight of the total amount of sweet steviol glycoside compounds in the Stevia extract or sweetening composition. In certain embodiments comprising rebaudioside A, wherein the concentration of rebaudioside A is at a concentration consistent with any of the embodiments described above, rebaudioside A is at a concentration that is not greater than about 75% by weight of the total amount of sweet steviol glycoside compounds in the Stevia extract or sweetening composition.In certain embodiments comprising rebaudioside A, wherein the concentration of rebaudioside A is at a concentration consistent with any of the embodiments described above, rebaudioside A is at a concentration that is not greater than about 70% by weight of the total amount of sweet steviol glycoside compounds in the Stevia extract or sweetening composition. In certain embodiments comprising rebaudioside A, wherein the concentration of rebaudioside A is at a concentration consistent with any of the embodiments described above, rebaudioside A is at a concentration that is not greater than about 65% by weight of the total amount of sweet steviol glycoside compounds in the Stevia extract or sweetening composition.In certain embodiments comprising rebaudioside A, wherein the concentration of rebaudioside A is at a concentration consistent with any of the embodiments described above, rebaudioside A is at a concentration that is not greater than about 60% by weight of the total amount of sweet steviol glycoside compounds. Petition 870260053211, dated 02 / 06 / 2026, pp. 90 / 141 14 / 49 in the Stevia extract or sweetening composition. In certain embodiments comprising rebaudioside A, wherein the concentration of rebaudioside A is at a concentration consistent with any of the embodiments described above, rebaudioside A is at a concentration that is not greater than about 55% by weight of the total amount of sweet steviol glycoside compounds in the Stevia extract or sweetening composition. In certain embodiments comprising rebaudioside A, wherein the concentration of rebaudioside A is at a concentration consistent with any of the embodiments described above, rebaudioside A is at a concentration that is not greater than about 50% by weight of the total amount of sweet steviol glycoside compounds in the Stevia extract or sweetening composition.

[0032] Although the sweetening compositions of the invention may comprise mixtures of various types of sweeteners in various amounts, in certain embodiments, a sweetening composition with rebaudioside B and one or more additional sweet steviol glycoside compounds consists essentially of sweet steviol glycoside compounds. For example, in such embodiments, the total concentration of rebaudioside B and all other sweet steviol glycoside compounds present herein essentially provides all the sweetening functionality of the sweetening composition. The amount of other sweetening compounds that may be included in sweetening compositions consisting essentially of rebaudioside and sweet steviol glycoside compounds will depend on the type of other sweetening compound in question and its sweetness threshold concentration below which is believed not to contribute appreciably to the sweetness of a sweetening composition.Furthermore, in certain embodiments, a sweetening composition containing rebaudioside B and one or more additional sweet steviol glycoside compounds is included. Petition 870260053211, dated 02 / 06 / 2026, page 91 / 141 15 / 49 in sweet steviol glycoside compounds.

[0033] In certain embodiments, the Stevia extract or sweetening composition comprising rebaudioside B and one or more additional sweet steviol glycoside compounds comprises stevioside. In certain embodiments, the concentration of stevioside is at least about 1% by weight of the total amount of sweet steviol glycoside compounds in the Stevia extract or sweetening composition. In certain embodiments, the concentration of stevioside is at least about 5% by weight of the total amount of sweet steviol glycoside compounds in the Stevia extract or sweetening composition. In certain embodiments, the concentration of stevioside is at least about 10% by weight of the total amount of sweet steviol glycoside compounds in the Stevia extract or sweetening composition. In certain embodiments, the concentration of stevioside is at least about 20% by weight of the total amount of sweet steviol glycoside compounds in the Stevia extract or sweetening composition.In certain embodiments, the concentration of stevioside is at least about 30% by weight of the total amount of sweet steviol glycoside compounds in the Stevia extract or sweetening composition. In certain embodiments, the concentration of stevioside is at least about 40% by weight of the total amount of sweet steviol glycoside compounds in the Stevia extract or sweetening composition. In certain embodiments, the concentration of stevioside is no greater than about 95% by weight of the total amount of sweet steviol glycoside compounds in the Stevia extract or sweetening composition. In certain embodiments, the concentration of stevioside is no greater than about 90% by weight of the total amount of sweet steviol glycoside compounds in the Stevia extract or sweetening composition. In certain embodiments, the concentration of stevioside is no greater than about 80% by weight of the total amount of glycoside compounds. Petition 870260053211, dated 02 / 06 / 2026, page 92 / 141 16 / 49 of sweet steviol in the Stevia extract or sweetening composition. In certain embodiments, the concentration of stevioside is no greater than about 70% by weight of the total amount of sweet steviol glycoside compounds in the Stevia extract or sweetening composition. In certain embodiments, the concentration of stevioside is no greater than about 60% by weight of the total amount of sweet steviol glycoside compounds in the Stevia extract or sweetening composition. IV. Products comprising sweeteners with a high content of rebaudioside B

[0034] Certain embodiments of the invention are extracted from food products comprising Stevia extract or sweetening compositions with high concentrations of rebaudioside B.Anyone skilled in the art would recognize any edible or chewable compositions that can be sweetened according to the present invention, such as food products (for example, snacks, breads, soups, sauces, processed meats, canned fruits, canned vegetables, dairy products, frozen confections, cakes, biscuits, bars and other confectionery items, cereals, cereal bars, yogurt, yogurt-containing drinks, energy bars, granola bars, candies, jelly candies, chocolate candies and other sweet confections); beverages (for example, soft drinks, ready-to-drink teas, isotonic drinks, dairy drinks, alcoholic beverages, energy drinks, coffees, flavored waters, vitamin drinks, fruit juices and fruit juices, powdered soft drinks), medicines or pharmaceutical products (for example, tablets, lozenges, suspensions, etc.), nutraceutical products (for example, supplements, vitamins, etc.).), sweets or confectionery products, chewing gum, tobacco products (e.g., chewing tobacco); and similar products. The addition of rebaudioside B or Stevia extracts or sweetening compositions comprising rebaudioside B and other sweeteners. Petition 870260053211, dated 02 / 06 / 2026, page 93 / 141 17 / 49 optional for foodstuffs is a process that will depend on the foodstuff and its preparation. Such preparation is known to those skilled in the art of preparing foodstuffs. Preferably, the sweetening composition is included in an effective amount that imparts the desired amount of sweetness to foodstuffs. Those skilled in the art will recognize that it is routine practice to determine the preferred amount of sweetener to add in the preparation of foodstuffs.

[0035] In certain embodiments, the foodstuff contains a sweetening composition comprising rebaudioside B and one or more additional sweet steviol glycoside compounds as described in this report. In certain embodiments, steviol glycosides in the sweetening composition are at a total concentration that is less than their sweetening threshold (believed to be approximately 40 ppm). In such embodiments, it is believed that at such low amounts the sweet steviol glycosides are functioning as a flavoring agent or a flavor enhancer, rather than a sweetener. In certain embodiments, the sweet steviol glycosides in the sweetening composition are at a total concentration that is at least about 50 ppm.In certain embodiments, the sweet steviol glycosides of the sweetening composition are in a total concentration that is at least about 200 ppm, or in a concentration that is at least about 500 ppm, or in a concentration that is at least about 1500 ppm.

[0036] In certain embodiments, the foodstuff is a beverage containing a sweetening composition comprising rebaudioside B and one or more additional sweet steviol glycoside compounds as described in this report. In certain embodiments, the pH of the beverage is at least about pH 2 (and preferably at least about pH 4) and not higher than about pH 8. In certain embodiments, Petition 870260053211, dated 02 / 06 / 2026, page 94 / 141 18 / 49 The sweet steviol glycosides of the sweetening composition are in a total concentration that is at least about 50 ppm. In certain embodiments, the sweet steviol glycosides of the sweetening composition are in a total concentration that is at least about 200 ppm, or at least about 500 ppm, or at least about 1500 ppm. V. Production of Sweetener Compound

[0037] Sweetening compositions according to the principles presented in this report may be produced according to any suitable method, of which there are a variety. Such a method involves mixing certain amounts of rebaudioside B with one or more additional sweet steviol glycoside compounds. For example, a mixture of purified rebaudioside B and rebaudioside A and / or other sweet steviol glycoside compounds may be produced by mixing powders of the dry components. Alternatively, a mixture of sweet steviol glycoside compounds may be prepared in solution or suspension and co-dried to produce a powder.

[0038] Rebaudioside A is a commercially available material that is typically characterized as being, for example, > 80% rebaudioside A, > 95% rebaudioside A, or > 97% rebaudioside A.This purified form of rebaudioside A is typically obtained by reducing the amounts of other steviol glycosides using solvent recrystallization, adsorption resins, or chromatographic fractionation.

[0039] Rebaudioside B can be obtained by a variety of means. For example, rebaudioside B can be recovered from process streams associated with the processing and purification of rebaudioside A using, for example, precipitation, recrystallization, chromatographic fractionation, adsorption resins. Additionally, rebaudioside B can be obtained by acid hydrolysis or Petition 870260053211, dated 02 / 06 / 2026, page 95 / 141 19 / 49 alkaline rebaudioside A as described by Kohda et al., Phytochemistry, vol. 15, pp. 981-983 (1975) and JP52083731A. Rebaudioside B can also be produced by enzymatic hydrolysis of rebaudioside A as described by Mizukani, H., et al., Phytochem vol. 21, pp. 1927-1930 (1982).

[0040] Because rebaudioside B can be formed from rebaudioside A, Stevia extracts may have increased rebaudioside B content, for example, by modifying the process parameters associated with the extraction of steviol glycosides from the stevia plant. For example, the amount of rebaudioside B can be increased by controlling the pH of a process stream, the temperature of a process stream, increasing the process duration, or a combination of such modifications.

[0041] If desired, rebaudioside B can be separated from other steviol glycosides and related compounds using any appropriate method. For example, rebaudioside B can be precipitated from solutions by lowering the pH of the solution. Rebaudioside B is typically transformed into its protonated form, which is essentially insoluble in water at room temperature with pH values ​​below about 4.5.

[0042] After precipitation of rebaudioside B, it can be separated from the solution comprising the solute compounds by any of the common means of purifying a suspension. The precipitate can be centrifuged and the supernatant removed. The precipitate can be separated by filtration, such as vacuum filtration, or by using a filter press. The soluble and insoluble phases can be separated using membranes. The filter cake, centrifuge pellet, or membrane retentate can be further purified by washing with water. Alternatively, the partially purified precipitate can be recovered. Petition 870260053211, dated 02 / 06 / 2026, p. 96 / 141 20 / 49 can be redissolved in water with a pH greater than about 7.7, reprecipitated by the addition of acid to lower the pH below about 4.5, and again separated from the liquid phase containing impurities by any of the above techniques.

[0043] Alternatively, rebaudioside B can be precipitated by adding a solvent in which rebaudioside B has limited solubility or is insoluble. The specific solvent, amount added, and temperature are preferably selected in such a way that essentially only rebaudioside B precipitates, not other compounds.

[0044] Under neutral pH in water, soluble rebaudioside B can be separated from other soluble compounds by chromatographic fractionation, recrystallization, membrane separation using a membrane of suitable pore size that retains rebaudiosides but allows smaller molecules to pass through, or treatment with adsorbent resins that will adsorb all impurities, eluting rebaudiosides, or adsorb rebaudiosides and elute all impurities. The resin would then be washed with an eluent that has an affinity for the adsorbed material, to regenerate the resin (in the first case) or recover the rebaudiosides (second case).

[0045] Separated rebaudioside B may be dried by any suitable method and associated apparatus, such as belt drying, drum drying, tray drying, spray drying, freeze drying, flash drying or fluidized bed drying. Alternatively, instead of drying rebaudioside B and then mixing dried rebaudioside B with rebaudioside A and / or other sweet steviolside compounds, the same may be mixed while in solution and then the composition dried. EXAMPLES Petition 870260053211, dated 02 / 06 / 2026, p. 97 / 141 21 / 49

[0046] The following embodiments described are merely representative of the invention, which can be incorporated in various ways. Therefore, the specific structural, functional, and procedural details described in the following examples should not be interpreted as limiting. Example 1 - Preferred test of commercial steviol glycoside mixtures and rebaudioside B-enriched glycoside mixtures.

[0047] A commercial mixture of a steviol glycoside was dissolved in 0.0056 M citric acid buffer, pH 3.1. A solution containing a commercially available sweetener composition containing 97% rebaudioside A was similarly prepared. Table 1. Rebaudioside A 97% and Commercial Mixture Compositions. Glycoside Rebaudioside A 97%, mg Commercial mixture, mg / l Rebaudioside A 473 437 Stevioside 1 35 Rebaudioside B 14 17 Rebaudioside C 0 9 Rebaudioside D 0 20 Total 498 518

[0048] Thirty-one Tate & Lyle employees participated in paired comparison tests of sweetness and preference. Products were prepared in pH 3.1 citric acid buffer (0.9 grams of anhydrous citric acid (Tate & Lyle, Decatur, IL), and 0.26 grams of sodium citrate dihydrate (Tate & Lyle, Decatur, IL) per liter) and tested at room temperature in 56.7 g soufflé cups labeled with random three-digit codes. The order of presentation was rotated. Analyzers were asked to identify the sweetest solution and their preferred solution. The vote was submitted and the data were collected using SIMS (Sensory Computer Systems) sensory software. Petition 870260053211, dated 02 / 06 / 2026, page 98 / 141 22 / 49 LLC, Morristown, NJ). Bottled water, a 2% sucrose solution, and unsalted crackers were available to the analysts to cleanse their palates before and during the test.

[0049] The results of the sweetness and preference questions were analyzed using the binomial test and the calculated Thurstonian d. The p-value for a one-tailed binomial test is calculated as; ^=0 xf

[0050] where c is the number of successes, n is the number of trials, and po is the probability of chance. A test is considered statistically significant when the p-value is less than the risk of a prior set alpha. The two-tailed p-value is twice the one-tailed p-value as calculated above.

[0051] The Thurstonian d' is a linear measure of psychophysical difference. A d' of 1 is generally considered to be a just noticeable difference (JND) where a stimulus will be judged stronger in 75% of trials. The Thurstonian d' is independent of the assay method and paired comparison tests, and is calculated as; pc= 0^ / 72)

[0052] where pc is the proportion of successes, and Φ (·) is the cumulative distribution function of the standard normal distribution. These statistical terms are more fully defined in standard textbooks on the subject, such as “Sensory Discrimination Tests and Measurements” by Jian Bi (Blackwell Publishing, 2006).

[0053] The instructions for the paired comparison test were: (i) It is important that you rinse before and between samples. Petition 870260053211, dated 02 / 06 / 2026, page 99 / 141 23 / 49 (ii) Cleanse your palate with a bite of biscuit. Then rinse with sugar water. Finally, rinse with plain water. (iii) Taste the samples in the order presented, from left to right. (iv) Taste at least half of the first sample and note the sweetness. (v) Rinse with sugar water followed by rinsing with plain water. (vi) Now savor at least half of the second sample. (vii) Do not taste the first sample again. (viii) Evaluate the samples in relation to preference and sweetness. Choose the sample you like best and the one that is sweetest. These may or may not be the same samples. If you are unsure or don't have a preference, then choose another sample.

[0054] The questions for the paired comparison test were: (i) Which of these two samples do you like more? (ii) Which of the two samples is sweeter?

[0055] The results of this test and the psychophysical d' value are shown in Table 2 below. Table 2. Commercial Mixture versus 97% Rebaudioside A Sample No. Preferring No. Sweetest Commercial Mixture 11 16 rebaudioside A, 97% 20 15 Totals 31 31 Binomial p-value, two-tailed 0.07 0.72 d'-value -0.53 0.16

[0056] The results show that the commercial mixture was verified Petition 870260053211, dated 02 / 06 / 2026, pages 100 / 141 24 / 49 may be slightly less preferred and approximately as sweet as 97% rebaudioside A.

[0057] In a subsequent test conducted in the same manner, rebaudioside B was added to the preceding commercial mixture to produce a glycoside mixture that is an embodiment of the present invention having a concentration of rebaudioside B relative to the total amount of sweet steviol glycosides of approximately 21% and a ratio of rebaudioside A to rebaudioside B of approximately 3:1.

[0058] A steviol glycoside mixture was dissolved in 0.0056 M citric acid buffer, pH 3.1. A solution containing a commercially available sweetener composition containing 97% rebaudioside A was similarly prepared. Table 3: Mixture compositions of rebaudioside A, 97% and Glycoside. Rebaudioside A glycoside, 97%, mg Mixture, mg / l Rebaudioside A 473 350 Stevioside 1 32 Rebaudioside B 14 104 Rebaudioside C 0 10 Rebaudioside D 0 0 Total 498 496

[0059] The two solutions were presented to a group of Tate & Lyle employees, who were asked to identify the sweeter solution and which they preferred using the same instructions and questions as presented above. The results of the questions regarding sweetness and preference were analyzed using the binomial test and the Thurstonian d calculated as presented above. The results and the psychophysical d values ​​are presented in Table 4 below. Petition 870260053211, dated 02 / 06 / 2026, pp. 101 / 141 25 / 49 Table 4. Mixture of Rebaudioside B versus Rebaudioside A 97% Sample # preferring # sweeter Mixture of rebaudioside B 27 27 97% rebaudioside A 11 11 Totals 38 38 Binomial p-value, two-tailed <0.01 <0.01 d' value 0.79 0.79

[0060] The Rebaudioside B mixture was both preferred and found to be sweeter than Rebaudioside A 97%. Example 2 - Preference test of mixtures of 800 ppm of Rebaudioside A or B mixed with stevioside.

[0061] A panel of tasters was asked to compare a commercial mixture of rebaudioside A and stevioside to a 500 ppm sample of 97% rebaudioside A. The steviol glycoside mixture was dissolved in 0.0056 M citric acid buffer, pH 3.1. A solution containing a commercially available sweetener composition containing 97% rebaudioside A was similarly prepared. Sample presentation was run and samples of the two solutions (at room temperature) were presented to a group of Tate & Lyle employees and they were asked to identify the sweeter solution and which they preferred using the same instructions and questions as in Example 1. The results of the questions regarding sweetness and preference were analyzed with the binomial test and the calculated d'Thurstonian as in Example 1. Table 5. Mixture compositions of Rebaudioside A 97% and Rebaudioside A and Stevioside. Rebaudioside A 97% Glycoside, mg Mixture, mg / l Rebaudioside A 473 374 Stevioside 1 403 Petition 870260053211, dated 02 / 06 / 2026, pp. 102 / 141 26 / 49 Rebaudioside B 14 11 Rebaudioside C 0 0 Rebaudioside D 0 0 Total 498 789

[0062] Another group was asked to compare a mixture of rebaudioside B and stevioside. The steviol glycoside mixture was dissolved in 0.0056 M citric acid buffer, pH 3.1. A solution containing a commercially available sweetener composition containing 97% rebaudioside A was similarly prepared. The two solutions were presented to a group of Tate & Lyle employees and they were asked to identify which solution was sweeter and which they preferred using the same instructions and questions as in Example 1. Table 6. Mixture compositions of Rebaudioside A 97% and Rebaudioside B and Stevioside. Rebaudioside A glycoside 97%, mg Mixture, mg / l Rebaudioside A 473 4 Stevioside 1 397 Rebaudioside B 14 400 Rebaudioside C 0 0 Rebaudioside D 0 0 Total 498 801

[0063] The results of the sweetness and preference questions were analyzed using the binomial test and the Thurstonian d calculated as in Example 1. The results of the two panels and the psychophysical d' values ​​are shown in Table 7 and Table 8, respectively. Table 7: Mixture of Rebaudioside A & Stevioside versus Rebaudioside A 97% Sample # preferring # sweeter Rebaudioside A and stevioside 4 22 Petition 870260053211, dated 02 / 06 / 2026, pp. 103 / 141 27 / 49 rebaudioside A 97% 37 19 Totals 41 41 Binomial p-value, two-tailed <0.01 0.27 d' value -1.83 0.13

[0064] The results show that the rebaudioside Aestevioside mixture was much less preferred when compared with rebaudioside A 97% and found to be almost equally sweet. Table 8. Mixture of Rebaudioside B & Stevioside versus Rebaudioside A 97% Sample # preferring # sweeter Rebaudioside B and stevioside 21 30 rebaudioside A 97% 22 13 Binomial p-value, two-tailed 0.38 <0.01 Totals 43 43 d' value -0.04 0.73

[0065] The results show that the Bestevioside rebaudioside mixture was equally preferred to the 97% rebaudioside A (500 ppm) mixture, and the rebaudioside B-stevioside mixture was found to be sweeter than the 97% rebaudioside A. Example 3. Preferred Test of Rebaudioside A or B Mixtures.

[0066] A group of tasters was asked to compare a commercial mixture of rebaudioside A and rebaudioside B and a 900 ppm sample of 97% rebaudioside A. Tate & Lyle employees participated in paired comparison tests of sweetness and preference. Samples were tested at room temperature in 56.7 g soufflé cups labeled with random three-digit codes. The order of presentation was not rotated due to the transition of the unpleasant aroma of rebaudioside A at 900 ppm. The analyzers Petition 870260053211, dated 02 / 06 / 2026, pp. 104 / 141 28 / 49 evaluated the first test sample and then the 900 ppm rebaudioside A control sample. Analyzers were instructed not to re-taste the samples. Additionally, analyzers were required to wait one minute between test samples and instructed to cleanse their palates with a 2% sucrose solution, an unsalted cracker, and bottled water. Analyzers were asked to identify the sweetest solution they preferred. The vote was submitted and the data were collected using SIMS sensory software (Sensory Computer Systems, LLC, Morristown, NJ). Table 9. Compositions of Rebaudioside A 97% Mixture and Rebaudioside A and Rebaudioside B. Ingredient Test Control Hinkley Spring Water 98.88 98.88 Rebaudioside A 0.0536 0.0900 Rebaudioside B 0.0310 0.0000 Phosphoric Acid, 85% 0.0361 0.0361 Total 100 100

[0067] The instructions for the paired comparison test were: (i) It is important that you rinse before and between samples. (ii) Cleanse your palate with a bite of biscuit. Then rinse with sugar water. Finally, rinse with plain water. (iii) Taste the samples in the order presented, from left to right. (iv) Taste at least half of each sample and note the sweetness. (v) Rinse with sugar water followed by rinsing with pure water. (vi) Evaluate the samples in relation to preference and sweetness. Choose the sample you like best and choose the sample that is sweetest. Petition 870260053211, dated 02 / 06 / 2026, pp. 105 / 141 29 / 49 These may or may not be the same sample. If you are unsure or have no preference, then choose another sample. (vii) Now, savor the sample on the left. (viii) Wait one minute before tasting the next sample (60-second timer started in SIMS) (ix) Taste the sample on the right now.

[0068] The questions for the paired comparison test were: (i) Which of these two samples do you like more? Carefully check the three-digit code before marking your answer. These cannot appear in the same order as the samples were presented. (ii) Which of the two samples is sweeter? (120-second timer started in SIMS between tests). The results of the sweetness and preference questions were analyzed with the binomial test and the d'Thurstonian calculated as in Example 1.

[0069] The results of the two panels and the psychophysical d' values ​​are shown in Table 11. Table 11. Rebaudioside A & Rebaudioside B versus Rebaudioside A 97% Sweetness Two-tailed p-value d' Preference One-tailed p-value d' Test 1 - 536 ppm Rebaudioside A, 310 ppm Rebaudioside B 23 0.14 0.38 36 <0.01 2.29 Control of 900 ppm Rebaudioside A 15 2

[0070] The results show that the rebaudioside mixture Arebaudioside B was preferred when compared with rebaudioside A 97% and found to be almost equally sweet. Example 4. - Preferred test of Glycoside mixtures of Petition 870260053211, dated 02 / 06 / 2026, pp. 106 / 141 30 / 49 Esteviol.

[0071] This study was conducted to determine the preference for mixtures of rebaudioside A and rebaudioside B over isolated rebaudioside A at a sweetness of approximately 10 SEV with the sensory methodology altered to reduce analyzer confounding with the vote and requiring testers to consume approximately 56.7 grams (2 ounces) of each sample.

[0072] Analyzers were used in paired comparison tests regarding sweetness and preference. Products were tested under refrigeration temperatures in 56.7 g soufflé cups labeled with three-digit codes. Samples were poured immediately before serving. Analyzers were asked to identify the beverage that was sweeter and that they preferred. Bottled water, a 2% sucrose solution, and unsalted crackers were available to the analyzers to cleanse their palates before and during the test.

[0073] The analysts evaluated the first test sample and then evaluated the second control sample at 900 ppm rebaudioside A. The order of presentation in this test was not rotated due to the transition of the unpleasant aroma of rebaudioside A at 900 ppm. The analysts were instructed to consume all samples and not to re-taste the samples. The analysts were warned that the order of the samples in the vote may not be the same as the order of the samples presented. The analysts were instructed to mark their preferred sample with an adhesive label, and these results were compared with the voting results. There was a forced one-minute rest between samples and two minutes between tests, during which the analysts were instructed to cleanse their palates with 2% sucrose, crackers, and water.

[0074] The products tested were lemon-lime soft drinks Petition 870260053211, dated 02 / 06 / 2026, pp. 107 / 141 31 / 49 comprising one part syrup and four parts carbonated water, wherein the syrups had the compositions presented in Table 12 below. Table 12. Syrup Formulations Ingredient Test 1 Control Hinkley Spring Water 98.20 98.18 Sodium Benzoate 0.10 0.10 REB. A 0.268 0.450 REB. B 0.155 0.000 Sodium Citrate Dihydrate 0.15 0.15 Anhydrous Citric Acid 0.63 0.63 Givaudan Natural Lemon Flavor No. 881337 0.50 0.50 Total 100 100

[0075] The results were analyzed using the binomial test at an alpha risk of 0.05 as a one-tailed preference test and a two-tailed sweetness test. The test results are presented in Table 13 below. Table 13. Test 1 - Beverage compared with Control Beverage Sweetness Two-tailed p-value d' Preference Single-tailed p-value d' Test 1 - 536 ppm Rebaudioside A 310 ppm Rebaudioside B 20 0.76 -0.04 26 0.03 0.48 Control of 900 ppm Rebaudioside A 21 15

[0076] Tests show that both of the lemon-lime carbonated soft drink tests do not significantly differ in sweetness from the lemon-lime carbonated soft drink sweetened with rebaudioside A and that these were significantly preferred for the soft drink Petition 870260053211, dated 02 / 06 / 2026, pp. 108 / 141 32 / 49 carbonated lemon-lime sweetened with rebaudioside A.

[0077] Analysis suggests that a mixture of rebaudioside A and rebaudioside B should be more palatable than rebaudioside A alone, especially at higher sweetness levels. Example 5 - Solubility

[0078] To determine the solubility of rebaudioside A and rebaudioside B in certain solutions, four stock solutions were prepared. A concentrated 10X citric acid / sodium citrate stock buffer solution, pH 3, was prepared by dissolving 0.9 g of anhydrous citric acid and 0.26 g of sodium citrate dihydrate in water to produce 100 mL of buffer (0.047 M citric acid + 0.0088 M sodium citrate). A 2,500 ppm (nominal) solution of rebaudioside A was prepared by dissolving 0.125 g of GLG RA 97 to produce 50 mL of solution. A 2,500 ppm (nominal) solution of stevioside was prepared by dissolving 0.125 g of GLG STV 97 to produce 50 mL of solution. A 1,000 ppm (nominal) solution of rebaudioside B was prepared by diluting 56 ml of a test solution at 1,790 ppm to produce 100 ml of solution.

[0079] These solutions were mixed as total amounts of 1 ml by micropipetting the volumes, in microliters, into 1.5 ml microcentrifuge tubes, as shown in Table 14. The resulting nominal concentrations of each of the three glycosides, in ppm, are also listed in Table 14. Table 14. Summary of Test Solutions Microliters of stock solution added 2500 ppm 2500 ppm 1000 ppm PPM (nominal) Tube 10X citric acid Water Reb. A stevioside Reb. B Reb. A stevioside Reb. B Petition 870260053211, dated 02 / 06 / 2026, pp. 109 / 141 33 / 49 1 100 200 0 200 500 0 500 500 2 100 250 0 150 500 0 375 500 3 100 300 0 100 500 0 250 500 4 100 350 0 50 500 0 125 500 5 100 400 0 0 500 0 0 500 6 100 150 50 200 500 125 500 500 7 100 200 50 150 500 125 375 500 8 100 250 50 100 500 125 250 500 9 100 300 50 50 500 125 125 500 10 100 350 50 0 500 125 0 500 11 100 100 100 200 500 250 500 500 12 100 150 100 150 500 250 375 500 13 100 200 100 100 500 250 250 500 14 100 250 100 50 500 250 125 500 15 100 300 100 0 500 250 0 500 16 100 50 150 200 500 375 500 500 17 100 100 150 150 500 375 375 500 18 100 150 150 100 500 375 250 500 19 100 200 150 50 500 375 125 500 20 100 250 150 0 500 375 0 500 21 100 0 200 200 500 500 500 500 22 100 50 200 150 500 500 375 500 23 100 100 200 100 500 500 250 500 24 100 150 200 50 500 500 125 500 25 100 200 200 0 500 500 0 500

[0080] Immediately after mixing, all solutions were clear (vs. turbid) and showed no precipitation. The tubes were then left to stand undisturbed at room temperature in the laboratory (~25°C) for approximately 100 hours, during which time all showed at least some precipitation. After standing for five days (approximately 100 hours), the tubes were centrifuged in a benchtop microcentrifuge to pelletize the Petition 870260053211, dated 02 / 06 / 2026, pages 110 / 141 34 / 49 precipitate. The clear supernatant was sampled in vials and analyzed for glycosides using a reverse-phase gradient high-performance liquid chromatography (HPLC) method with UV detection (Waters 2695 Separations Module equipped with a Waters 2487 Dual Λ Absorbance Detector or equivalent instrumentation), which is summarized in Table 15. The HPLC conditions were as follows: Column - Waters Atlantis T3 4.6 x 250 mm; 4 μm with a Phenomenex Security Guard AQ C18 protective cartridge, 4 x 3.0 mm; Buffer - 0.0284% ammonium acetate; 0.0116% acetic acid; Flow rate - 1.0 mL / minute; Detector - UV detector with analysis below 203 nm; Injection volume - 20 pL or as desired to conform to standard concentration; and Temp. de col. - 40oC. Table 15. HPLC Gradient Method: Mobile Phase: Gradient of Buffer / Acetonitrile Time (minutes) % Water % Buffer Waters Curve 0 70 30 15 65 35 6 20 65 35 6 25 20 80 6 30 20 80 1 35 70 30 1

[0081] The supernatant data collected from HPLC were processed using DESIGN EXPERT 8 ​​software. Briefly, the data were entered into the program as factor data as a 2-level 5 general factorial design as the nominal data which were then converted into numerical data and replaced with the actual HPLC results. The software then selected a model that predicts the concentration (solubility) of rebaudioside B as a function of the concentration of rebaudioside A and stevioside in Petition 870260053211, dated 02 / 06 / 2026, pp. 111 / 141 35 / 49 supernatant. The software also calculated several statistical factors that indicated the significance of the model parameters. In this case, the modeling indicated that the models with and without a small rebaudioside A-stevioside interaction parameter were almost equally valid, so the simpler model (without interaction) was selected for further processing. The analysis of variance (ANOVA) for this model obtained from the program is shown in Table 16. Table 16. ANOVA Results - Design Expert Reb. Answer 1 B ANOVA for Shallow Linear Model Response Variance table analysis [Partial sum of squares - Type III] Sum of Squares Mean F p-value Source s df Squared Value Prob. >F Model 61253.89 2 30626.95 443.84 <0.0001 A-Reb. A 61056.01 1 61056.01 884.81 <0.0001 B- Stevioside 363.55 1 363.55 5.27 0.0316 Residual 1518.11 22 69.00 Total Color 62772.00 24 Standard Deviation 8.31 R-squared 0.9758 Mean 301.80 Adj. R-squared 0.9736 Pred. R-squared CV% 2.75 0.9691 PRESS 1939.25 Precision Adeq. 52,665 Coefficient 95% of 95% of and Standard CI CI Petition 870260053211, dated 02 / 06 / 2026, pages 112 / 141 36 / 49 Estimate Factor a df Error Low High VIF Interception 297.61 1 1.67 294.15 301.08 1.0 A-Reb. A 78.09 1 2.63 72.65 83.54 0 1.0 B-Stevioside -5.66 1 2.47 -10.78 -0.55 0 Final Equation in Terms of Coded Factors: Reb. B= +297.61 +78.09*A -5.66*B Final Equation in Terms of Real Factors: Reb. B= +225.17918 *Reb +0.31238 A -0.02264 *Stevioside Table 17 shows the experimentally determined compositions of the supernatants for each of the test solutions. Table 17. Raw Test Data from HPLC Glycoside concentrations assayed by HPLC ppm Tube Reb. A stevioside Reb. B steviolbioside 1 38.8 478 234 4.39 2 38.5 351 231 3.61 3 37.6 241 229 2.28 Petition 870260053211, dated 02 / 06 / 2026, pp. 113 / 141 37 / 49 4 36.2 112 233 1.59 5 34.9 0 226 0.73 6 154 480 265 5.03 7 154 360 255 3.35 8 151 241 284 2.86 9 149 121 273 2.03 10 146 0 271 0.77 11 274 476 300 5.1 12 273 363 293 4.51 13 269 248 305 3.38 14 260 119 286 1.49 15 260 0 308 0 16 375 473 336 4.87 17 381 357 344 3.78 18 372 245 340 2.61 19 370 125 342 2 20 365 0 342 0 21 487 475 361 4.74 22 477 356 363 4.35 23 481 245 358 2.72 24 498 120 375 1.25 25 484 0 391 0

[0082] The rebaudioside B used in this study contained approximately 67% rebaudioside A, which explains the rebaudioside A found in tubes 1-5. It is also evident from the data that the concentrations of stevioside and rebaudioside A in the samples are consistent with the belief that these compounds are completely soluble in this buffer at this concentration; that is, only rebaudioside B precipitated in the experiment. The data shown in Table 17 were entered into DESIGN EXPERT 8, and a two-factor linear regression model was generated, which is presented in Equation 1 below. ConcB = 225.18 + 0.312* concA - 0.02264* concSs (Eq. 1) Petition 870260053211, dated 02 / 06 / 2026, pages 114 / 141 38 / 49

[0083] The equation shows that the concentration of B in the supernatant (concB, i.e., the solubility limit) was found to be influenced by both the concentration of rebaudioside A (concA) and the concentration of stevioside (concSs). The solubility of rebaudioside B was substantially increased by increases in the concentration of rebaudioside A and slightly reduced by increases in the concentration of stevioside.

[0084] The linear-linear model represented by Equation 1 is graphically represented as a plane in a 3-D diagram as shown in Figure 1. The plane represents the maximum solubility of rebaudioside B in citric acid buffer (pH 3.1), which varies from a reduction of approximately 225 ppm when in 478 ppm of stevioside (according to the model) to approximately 380 ppm in 480 ppm of rebaudioside A.

[0085] Using the solubility limit (Equation 1) and the restriction that the sum of the mass fractions must add up to 1 allows us to find an equation that relates the mass fraction of rebaudioside B (Xb) at the solubility limit to the mass fraction of rebaudioside A (Xa), the total concentration of rebaudioside (rebaudioside B + rebaudioside A + stevioside = Ctot.), and the coefficients (α0 = 225.18 ppm, α1 = 0.312, α2 = -0.0226) of the regression equation (Equation 2, below). Xb +α (1+α2) Xa (Eq. 2)

[0086] It is believed that Equation 2, therefore, defines the margin of the stable solubility region of the solution in ternary mixtures of rebaudioside A, stevioside and rebaudioside B. Thus, the size of the stable region, the capable region, will depend on the total concentration (Ctot.).

[0087] This study clearly demonstrates that the solubility of Petition 870260053211, dated 02 / 06 / 2026, pp. 115 / 141 39 / 49 Rebaudioside B is limited in citric acid buffer, pH 3, even though rebaudioside B exhibits high solubility in neutral pH solutions. Furthermore, the presence of rebaudioside A increases the solubility of rebaudioside B, but the presence of stevioside slightly reduces the solubility of rebaudioside B. This solubility information should be considered when attempting to formulate solutions of rebaudioside B and mixtures of rebaudiosides. Example 6 - Evaluation of Sweetener Flavor as a Function of Rebaudioside B Content

[0088] A descriptive panel was used to quantify the flavor attributes and intensities of varying levels of rebaudioside B added to rebaudioside A (which was 97% pure and contained 0.62% rebaudioside B). Specifically, the sweeteners were evaluated by tasters in 900 ppm solutions of rebaudioside A + rebaudioside B, where the amount of rebaudioside B added was such that the total rebaudioside B content was 0.6%, 3.6%, 6.5%, 11.4%, 22.3%, 37.5%, and 52%. An 8% sucrose solution served as a control. The solutions were prepared in pH-neutral water. Other high-intensity sweeteners included in the test were Aspartame at 500 ppm, ASK at 750 ppm, Sucralose at 250 ppm, and Stevia at 500 ppm.

[0089] Before conducting the trial, the ten tasters were extensively trained in the use of standardized vocabulary to describe the appearance, aroma, flavor, and texture of a wide variety of products, in order to evaluate the samples for sweetness, bitterness, unpleasant taste, chemical or artificial sweetener taste, anise, and mouthwash. Each such attribute was evaluated in a first and a second small sip and for bitter taste. The test began with an orientation session for the analyzers during which they tasted the samples and discussed the flavor characteristics. They also tasted and Petition 870260053211, dated 02 / 06 / 2026, pages 116 / 141 40 / 49 discussed references to sweet, bitter, and anise. The definitions of flavor terms are presented in Table 18 below. Table 18. Definitions Term Definition Total Flavor The total intensity of all aromas or flavors in the product. Sweet One of the four basic tastes, perceived first on the tip of the tongue; common for sucrose and other sugars. Unpleasant Total All flavors in the sample that are not sweet and would be considered unintended in the sample. Artificial / Chemical Sweetener The flavor reminiscent of artificial sweeteners or chemical flavors not intended to be in foods and beverages in the sample. Bitter Real One of the four basic tastes, perceived first on the back of the tongue; common for caffeine and quinine. Anise The total flavor reminiscent of anise or licorice. Mouthwash The sensation of any type of coating on the soft tissues of the mouth.

[0090] During the second and third days of testing, the panel analyzers evaluated the samples for various attributes and rated them on a scale from zero to extreme that covers all food ingredient products, not just sweeteners. The products and solutions presented in Table 19 were used to “anchor” the analyzers to the scales. Table 19. Flavor Anchors Flavor Scale Value Reference Anise NR Anise in blotting paper Sweet 5.0 5% sucrose in water 10.0 10% sucrose in water Petition 870260053211, dated 02 / 06 / 2026, pages 117 / 141 41 / 49 Bitter 2.0 0.025% caffeine in water 5.0 0.04% caffeine in water

[0091] Eight samples were evaluated per session. A 7-minute rest break was given between each sample, and a 15-minute break was given after the first four samples had been evaluated. Two evaluations (i.e., repetitions) were obtained from each analyzer for each product; therefore, a total of 20 judgments were obtained for each product. During data collection, the analyzers were instructed to indicate the intensity of each sensory characteristic by placing a vertical bar on the 15-centimeter line scales. The serving order was balanced, with products viewed approximately the same number of times in each possible position. In the waiting room, Alhambra ambient drinking water, unsalted crackers, and celery were provided to cleanse the palate between samples.

[0092] Crossbar marks on line scales were converted into numbers ranging from 1 to 15 using SIMS, the computerized sensory data collection system. Average intensities were calculated for each sensory characteristic. Analysis of variance and Duncan's multiple range test, when appropriate, were used to determine significant differences between samples for each attribute. When byproduct interactions by analyzers were significant, the mean square of the interaction term, rather than the mean square of the error term, was used in calculating the F-values ​​of the products. The results are presented in Tables 20 and 21 below. Petition 870260053211, dated 02 / 06 / 2026, pages 118 / 141 42 / 49 Table 20. QUANTITATIVE DESCRIPTIVE EVALUATIONS OF BITTERNESS MASKS n = 18 (9 analyzers, 2 evaluations, each) Saccharide and 0.6% Reb. B 3.6 % of Reb B 6.5 % of Reb B 11.4 % of Reb B 22.3 % of Reb B 37.5 % Reb . B 52% of Re b. B Value P Con Level f. TOTAL FLAVOR: First goal d 8.67 abc 9.94 a 10.1 6 ab 10.0 4 bc 9.69 bc 9.61 abc 9.76 c 9.4 7 7 0.00 08 ** Second goal c 7.86 ab 8.62 a 8.79 abc 8.28 c 8.26 bc 8.07 c 8.00 c 7.9 7 0.00 47 ** Ressaibo d 4.32 ab 5.96 to 6.34 bc 5.77 bc 5.59 bc ab 9.34 to 9.56 abc 9.13 bc 9.01 abc 9.21 c 8.8 0 0. 00 57 ** Second goal 7.43 7.27 7.66 7.36 7.40 6.92 6.91 7.0 20, CNS D. 8.8 a bo ab ab ab ab Petition 870260053211, of 02 / 06 / 2026, p. 119 / 141 43 / 49 3.92 4.44 5.15 4.70 4.58 5.01 4.61 4.75 0.01 84 ** TOTAL SWEET FLAVOR: First sip e 0.89 ab 7.69 a 7.79 abc 7.34 cd 6.83 cd 6.72 bcd 6.98 d 6.48 0.00 01 ** Second sip c 0.49 a 7.01 a 7.02 a 6.88 b 6.09 b 5.67 b 5.83 b 5.68 0.00 01 ** ARTIFICIAL SWEETENER / CHEMICAL: First sip d 0.59 a 7.74 ab 7.45 ab 7.37 c 6.67 c 6.54 bc 6.87 c 6.5 2 0.00 01 ** Second sip c 0.41 a 6.79 a 6.88 a 6.71 b 5.73 b 5.31 b 5.48 b 5.6 4 0.00 ** Petition 870260053211, dated 02 / 06 / 2026, pp. 120 / 141 44 / 49 01 Ressaibo f 0.12 Ab 5.00 to 5.22 bc 4.66 cd 4.39 of 3.99 and 3.79 of 3.9 1 0.00 01 ** • Analysis of Variation Confidence Levels: * = 90%, ** = 95% • NSD: Not significantly different at confidence levels of 90% or higher. • Average classifications with different superscripts differ significantly at the 90% confidence level (Duncan's Multiple Range Test). Table 21. QUANTITATIVE DESCRIPTIVE EVALUATIONS OF BITTERNESS MASKS (continued) n = 18 (9 Analyzers, 2 Evaluations each) Sac 0.6 3.6 6.5 11.4 22.3 37.5 52 Valo Con a- % % % % % % % r P f. ros Re Re Re Reb. Reb. Reb. Re Lev and bbb BBB b. el BBBB BITTER REAL: First and a ab abc ab cd bc d sip 0.29 3.7 3.6 3.2 3.37 2.80 3.11 2.4 0.00 ** 8 3 8 9 01 Second da ab ab bccc sip 0.24 3.8 3.7 3.4 3.36 2.81 2.62 2.7 0.00 ** 9 1 6 4 01 Ressaib eaab bc bcd cd do Petition 870260053211, dated 02 / 06 / 2026, pages 121 / 141 45 / 49 0.15 3.3 9 3.4 5 2.7 8 2.57 2.26 2.08 1.8 9 0.00 01 ** ANISE: First sip c 0.52 ab 1.7 3 ab 1.7 3 ab 1.4 5 a 1.79 ab 1.59 ab 1.58 b 1.3 4 0.00 01 ** Second sip b 0.41 to 1.5 3 to 1.6 4 to 1.3 6 to 1.62 to 1.34 to 1.36 to 1.2 9 0.00 01 ** Ressaib od 0.13 to 1.4 2 to 1.4 6 abc 1.2 7 ab 1.34 c 0.98 abc 1.12 bc 1.0 3 0.00 01 ** LAYER IN THE MOUTH: First sip c 0.76 b 1.4 7 b 1.4 8 b 1.4 0 a 1.74 b 1.49 b 1.49 b 1.3 7 0.00 01 ** Second sip b 0.69 a 1.4 8 a 1.4 6 a 1.2 9 a 1.56 a 1.42 a 1.40 a 1.4 2 0.00 01 ** • Analysis of Variation Confidence Levels: * = 90%, ** = 95% • NSD: Not significantly different at confidence levels of 90% or higher. • Average ratings with different superscripts differ significantly at the 90% confidence level (Range Test). Petition 870260053211, dated 02 / 06 / 2026, pp. 122 / 141 46 / 49 Duncan's multiple).

[0093] Figure 3 shows the magnitude of the average responses of the analyzers for each flavor attribute so that statistically significant differences could be measured as a function of rebaudioside B content. Because the scale used encompasses the universe, the magnitude of differences between the 97% rebaudioside A solution and increasing levels of rebaudioside B is not as large as other informal assays determined. For example, several informal testers believe that the addition of about 20% rebaudioside A reduced bitterness by about 80%, whereas the results from the taster panel described above showed that the addition of about 20% rebaudioside reduced bitterness by about 30%.

[0094] Flavor attributes were also compared between samples. An attribute is mentioned as higher or lower if the sample attribute was significantly higher or lower than all other samples. An attribute is mentioned as high or low if the sample attribute was the highest or lowest, respectively, but not significantly higher or lower than all other samples. Attributes discussed in this report were verified to be significant at the 95% confidence level.

[0095] Compared with the high-intensity sweetener samples, sucrose was the lowest in the following: Total Flavor (although not significantly lower on the second sip vs. 22.3%, 37.5%, and 52% for rebaudioside B); Sweetness on the first sip and aftertaste (although not significantly lower than the bitter control); Total unpleasant taste; Artificial sweetener / chemical; Real bitterness; Anise; and Mouthwash.

[0096] Among the samples of high-intensity sweeteners, rebaudioside 97% with 0.6% rebaudioside B was high in the following: Total unpleasant aroma on the second sip; Sweetener Petition 870260053211, dated 02 / 06 / 2026, pages 123 / 141 47 / 49 Artificial / chemical in the first and second sips; genuinely bitter; and anise in the aftertaste.

[0097] Among the samples of high-intensity sweeteners, the sample with 3.6% rebaudioside B added was high in the following: Total Flavor; Aftertaste Sweetness; Total Unpleasant Flavor; Artificial / Chemical Sweetener in the second sip and aftertaste; Real Bitterness in the aftertaste and Anise in the aftertaste.

[0098] Among the samples of high-intensity sweeteners, the sample with 6.5% rebaudioside B added was high in the following: Sweetness on the first sip; Total unpleasant taste on the second sip, and Artificial / Chemical sweetener on the second sip.

[0099] Among the samples of high-intensity sweeteners, the sample with 11.4% rebaudioside B added was low in Total unpleasant taste on the second sip and Artificial / Chemical sweetener on the first and second sips and high in Anise on the first sip and mouthwash on the first sip.

[00100] Among the high-intensity sweetener samples, the sample with 22.3% added rebaudioside B was low in the following: Total flavor on the second sip; Total unpleasant taste on the second sip; Artificial / Chemical sweetener on the first and second sips; Real bitterness on the second sip, and Anise aftertaste.

[00101] Among the samples of high-intensity sweeteners, the sample with 37.5% added rebaudioside B was low in the following: Total flavor on the second sip and aftertaste; Total unpleasant taste on the second sip; Artificial / Chemical sweetener on the second sip and aftertaste, and Real bitterness on the second sip.

[00102] Among the samples of high-intensity sweeteners, the sample with 52% added rebaudioside B was low in the following: Total flavor in the first and second sips; Sweetness in the first sip; Total unpleasant taste in the first sip; Artificial / Chemical sweetener in Petition 870260053211, dated 02 / 06 / 2026, pages 124 / 141 48 / 49 first and second sips; Royal bitter; and anise in the first sip.

[00103] The results indicate that the addition of 3.6% rebaudioside B resulted in worse flavor attributes, and the addition of 6.5% rebaudioside B showed little impact on total unpleasant flavor and artificial / chemical sweetener flavor. The addition of larger amounts of rebaudioside B tends to result in the samples ranking more closely to sucrose in most characteristics, with a decrease in unpleasant flavors, particularly bitterness. That said, the results show that increasing the rebaudioside B content above approximately 20% had little additional impact on undesirable flavor attributes. Surprisingly, sweetness remained completely unchanged by the rebaudioside B content, which is contrary to previous reports on rebaudioside B, which we found to be half to two-thirds as sweet as rebaudioside A.Although the sweetness and overall flavor of the high-intensity sweetener solutions were similar to the 8% sucrose solution, and similar to each other, the artificial / chemical sweetener flavors were much stronger than the sucrose solution, with a greater range among the high-intensity sweetener samples, indicating that the rebaudioside B concentration had a significant impact on these flavors.

[00104] Advantageously, the present invention can be used to produce high-intensity sweetener compositions that can be used to provide the overall sweetness required for many applications, which normally cannot be obtained with rebaudioside A alone due to its bitterness at concentrations above approximately 200 ppm.More specifically, because the present invention allows the production of high-intensity sweeteners, which can be added to consumer articles such that the consumables comprise approximately 800 to approximately 1000 ppm of sweetener. Petition 870260053211, dated 02 / 06 / 2026, pp. 125 / 141 49 / 49 rebaudiosides without the consumer articles that exhibit unacceptable levels of bitterness, the sweetening compositions of the present invention can be used to provide all the sweetness required for many consumer articles (food applications). Petition 870260053211, dated 02 / 06 / 2026, pp. 126 / 141

Claims

1 / 5 CLAIMS 1.Sweetening composition, characterized by comprising sweet steviol glycoside compounds, wherein the sweet steviol glycoside compounds comprise rebaudioside B at a concentration ranging from 10% to 60% by weight of the total amount of sweet steviol glycoside compounds in the sweetening composition and comprising rebaudioside A at a concentration ranging from 40% to 90% by weight of the total amount of sweet steviol glycoside compounds in the sweetening composition, wherein the following compositions are excluded: Rebaudioside A / % by weight Rebaudioside B / % by weight Rebaudioside D / % by weight Stevioside / % by weight Rebaudioside C / % by weight Rebaudioside F / % by weight Dulcoside A / % by weight Steviol bioside / % by weight Rubus Dosage / % by weight Other % by weight 49 19 0.36 31.6 4 74 11 2.6 12.4 73 17 7.7 2.3 22.3 13.7 2.4 19.2 4.9 0.9 0.6 5.7 2.3 28 63.8 18.8 6.4 1.7 0.8 0.1 8.4 67.4 15.7 7.2 1.3 0.2 0.9 0.1 7.

2.

2. Sweetening composition, according to claim 1, characterized in that the concentration of rebaudioside B is in the range of 20% to 60% by weight of the total amount of sweet steviol glycoside compounds in the sweetening composition.

3. Sweetening composition, according to claim 1, characterized in that rebaudioside B is at a concentration that is at least 15% and not more than 30% by weight of the total amount of sweet steviol glycoside compounds in Petition 870260053211, dated 02 / 06 / 2026, page 127 / 141 2 / 5 sweetening composition.

4. Sweetening composition, according to claim 1, characterized in that rebaudioside B is at a concentration that is at least 20% and not more than 25% by weight of the total amount of sweet steviol glycoside compounds in the sweetening composition.

5. Sweetening composition, according to any one of claims 1 to 4, characterized in that the concentration of rebaudioside A is in the range of 40% to 80% by weight of the total amount of sweet steviol glycoside compounds in the sweetening composition.

6. Consumable article, characterized by comprising a sweetening composition, as defined in claim 1, comprising sweet steviol glycoside compounds, wherein the sweet steviol glycoside compounds comprise rebaudioside B in a concentration ranging from 10% to 60% by weight of the total amount of sweet steviol glycoside compounds in the sweetening composition and comprising rebaudioside A in a concentration ranging from 40% to 90% by weight of the total amount of sweet steviol glycoside compounds in the sweetening composition, wherein the consumable article is selected from the group consisting of beverages, foodstuffs, oral hygiene products, tobacco products, pharmaceutical products and nutraceutical products.

7. Consumable article according to claim 6, characterized in that the sweet steviol glycoside compounds comprise rebaudioside B in a concentration in the range of 20% to 60% by weight of the total amount of sweet steviol glycoside compounds in the sweetening composition.

8. Consumable article according to claim 6, characterized in that the sweet steviol glycoside compounds comprise rebaudioside B in a concentration that is at least 15% and not more than 30% by weight of the total amount of sweet steviol glycoside compounds in the sweetening composition.

9. Consumable article according to claim 6, characterized in that the sweet steviol glycoside compounds comprise rebaudioside B in a concentration of at least 20% and not more than 25% by weight of the total amount of sweet steviol glycoside compounds in the sweetening composition.

10. Consumable article according to any one of claims 7 to 9, characterized in that the sweet steviol glycoside compounds comprise rebaudioside B in a concentration in the range of 40% to 80% by weight of the total amount of sweet steviol glycoside compounds in the sweetening composition.

11. Consumable article, according to any one of claims 6 to 10, characterized in that the sweet steviol glycosides are in a total concentration that is in the range of 50 ppm to 2000 ppm and rebaudioside B is in a total concentration of at least 20 ppm.

12. Consumable article according to claim 11, characterized in that rebaudioside B is in a total concentration of at least 50 ppm and not greater than 500 ppm.

13. Consumable article according to claim 11, characterized in that rebaudioside B is in a total concentration of at least 100 ppm and not greater than 400 ppm.

14. Consumable article according to claim 11, characterized in that rebaudioside B is in a total concentration of at least 200 ppm and not greater than 300 ppm.

15. Consumable article, according to any one of claims 6 to 14, characterized in that the consumable article is selected from the group consisting of a beverage selected from Petition 870260053211, dated 02 / 06 / 2026, page 129 / 141 4 / 5 group consisting of carbonated soft drinks, powdered soft drinks, ready-to-drink teas, sports drinks, dairy drinks, yogurt-containing drinks, alcoholic beverages, energy drinks, flavored waters, vitamin drinks, fruit-based drinks, and fruit juices; a selected food category from the group consisting of cooked products, soups, sauces, processed meats, canned fruits, canned vegetables, dairy products, frozen confections, sweets, chewing gum, cakes, biscuits, bars and other sweet bakery items, cereals, cereal bars, yogurt, energy bars, granola bars, candies, jelly candies, chocolate candies and other sweet confections;A product for oral care selected from the group consisting of toothpastes, mouthwashes and oral rinses; a tobacco product selected from the group consisting of snuff and chewing tobacco; a pharmaceutical product selected from the group consisting of tablets, lozenges and suspensions; a nutraceutical product selected from the group consisting of supplements and vitamins.

16. Consumable article according to claim 15, characterized in that the sweet steviol glycoside compounds comprise rebaudioside B in a concentration of at least 20% and not more than 25% by weight of the total amount of sweet steviol glycoside compounds in the sweetening composition.

17. Consumable article according to claim 15, characterized in that the sweet steviol glycoside compounds comprise rebaudioside B in a concentration in the range of 40% to 80% by weight of the total amount of sweet steviol glycoside compounds in the sweetening composition.

18. A method for sweetening a consumable article, as defined in claim 6, the method being characterized by comprising including an effective amount of a composition. Petition 870260053211, dated 02 / 06 / 2026, p. 130 / 141 5 / 5 sweetener in said consumable article, wherein the sweetener composition comprises sweet steviol glycoside compounds, wherein the sweet steviol glycoside compounds comprise rebaudioside B in a concentration ranging from 10% to 60% by weight of the total amount of sweet steviol glycoside compounds in the sweetener composition and comprising rebaudioside A in a concentration ranging from 40% to 90% by weight of the total amount of sweet steviol glycoside compounds in the sweetener composition in the consumable article, wherein the consumable article is selected from the group consisting of beverages, foodstuffs, oral hygiene products, tobacco products, pharmaceutical products and nutraceutical products.

19. Method according to claim 18, characterized in that the sweet steviol glycoside compounds comprise rebaudioside B in a concentration in the range of 20% to 60% by weight of the total amount of sweet steviol glycoside compounds in the sweetening composition.

20. Method according to claim 18, characterized in that the sweet steviol glycoside compounds comprise rebaudioside B in a concentration of at least 15% and not more than 30% by weight of the total amount of sweet steviol glycoside compounds in the sweetening composition. Petition 870260053211, dated 02 / 06 / 2026, pp. 131 / 141

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