Sweetener composition

Abstract

The present disclosure provides aqueous steviol glycoside compositions, as well as syrups and beverages comprising these compositions. In certain embodiments, the aqueous steviol glycoside composition comprises water and a sweetener composition, where the sweetener composition is dissolved in the water and comprises a rebaudioside composition and rebaudioside D.

Description

[0001] This application is a divisional application of the parent case, Chinese invention patent application No. 201780003401.4. Technical Field

[0002] The present disclosure relates to novel sweetener compositions comprising a stevioside composition and rebaudioside D. Background Art

[0003] Steviol glycosides, including rebaudioside, are promising to be medium, low and zero calorie sweeteners suitable for beverages. For example, rebaudioside A is currently sold in commercially available cola products. Despite having a significantly reduced calorie content, beverages containing rebaudioside A have not been well received in the market due to the off-flavors including bitterness, astringency, lingering aftertaste, licorice flavor and metallic taste. Food and beverage manufacturers have attempted to compensate for the flavor characteristics of rebaudioside A by blending it with other steviol glycosides (such as rebaudioside D).

[0004] Rebaudioside D has a better carbohydrate profile and mouthfeel than rebaudioside A, making it a good candidate for combination with rebaudioside A. That is, at 23°C and only after stirring for a long period of time, only about 300 to 450 ppm of rebaudioside D can be dissolved in water. This low solubility makes it difficult to prepare beverage concentrates and beverages with sufficiently high rebaudioside D concentrations to provide the desired sweetness or other organoleptic properties required to make the beverages acceptable to consumers.

[0005] Although several strategies for solubilizing rebaudioside D have been disclosed in the art, a commercially acceptable solution for increasing the solubility of rebaudioside D has been difficult to identify. Summary of the invention

[0006] The present disclosure relates to novel sweetener compositions comprising a stevioside composition and rebaudioside D.

[0007] Sweetener compositions as described herein can be in various forms, including solid forms (including but not limited to particles or powders) and liquid forms (including but not limited to concentrates, syrups and beverages). Sweetener compositions can be used for various products, including beverage products, such as ready-to-drink beverages or beverage concentrates, and food products, such as oatmeal, cereals and snack foods. In certain embodiments, sweetener compositions can be added to food or beverage products in liquid or solid form or in two forms, and can be used for any food or beverage products that generally include sweeteners.

[0008] In one embodiment, the present disclosure provides a stevioside / rebaudioside D complex.

[0009] In some embodiments, stevioside and rebaudioside D are present in the complex in a ratio of about 1:1 to about 12:1 by weight.

[0010] In other embodiments, stevioside and rebaudioside D are present in the complex in a ratio of about 2:1 to about 7:1 by weight.

[0011] In other embodiments, stevioside and rebaudioside D are present in the complex in a ratio of about 2:1, about 3:1, about 5:1, or about 6:1 by weight.

[0012] In one embodiment, the present disclosure provides an aqueous steviol glycoside composition comprising water and a sweetener composition comprising rebaudioside D and a stevioside composition, wherein the sweetener composition is dissolved in water.

[0013] In some embodiments, rebaudioside D is present in an amount of about 0.02 weight percent to about 3.0 weight percent of the aqueous steviol glycoside composition.

[0014] In some embodiments, rebaudioside D is present in an amount of about 0.5 weight percent to about 1.5 weight percent of the aqueous steviol glycoside composition.

[0015] In some embodiments, rebaudioside D is present in an amount of about 1 weight percent to about 1.5 weight percent of the aqueous steviol glycoside composition.

[0016] In other embodiments, rebaudioside D is about 1.3 weight percent, about 1.4 weight percent, or about 1.5 weight percent of the aqueous steviol glycoside composition.

[0017] In some embodiments, the stevioside composition and rebaudioside D are present in a ratio of about 1:1 to about 12:1 by weight.

[0018] In some embodiments, the stevioside composition and rebaudioside D are present in a ratio of about 1:1 to about 10:1 by weight.

[0019] In other embodiments, the stevioside composition and rebaudioside D are present in a ratio of about 2:1 to about 7:1 by weight.

[0020] In some embodiments, the stevioside composition and rebaudioside D are present in a ratio of about 2:1, about 3:1, about 5:1, or about 6:1 by weight.

[0021] In some embodiments, the stevioside composition contains stevioside and a second steviol glycoside.

[0022] In certain embodiments, the second steviol glycoside is selected from the group consisting of rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside G, rebaudioside H, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside L, rebaudioside M, rebaudioside O, steviolbioside, rubusoside, and dulcoside A.

[0023] In some embodiments, the second steviol glycoside is rebaudioside A, rebaudioside B, rebaudioside C, or rebaudioside M.

[0024] In other embodiments, the second steviol glycoside is rebaudioside A.

[0025] In some embodiments, the aqueous steviol glycoside composition is completely free or substantially free of rebaudioside B.

[0026] In some embodiments, stevioside and rebaudioside A are present in a ratio of 20:1 to 1:99.

[0027] In some embodiments, stevioside and rebaudioside A are present in a ratio of less than 95:5 to 1 :99 by weight.

[0028] In other embodiments, stevioside and rebaudioside A are present in a ratio of about 1:1 to about 2:98 by weight.

[0029] In some embodiments, rebaudioside A comprises about 50 weight percent of the stevioside composition, about 55 weight percent of the stevioside composition, about 60 weight percent of the stevioside composition, about 65 weight percent of the stevioside composition, about 70 weight percent of the stevioside composition, about 75 weight percent of the stevioside composition, about 80 weight percent of the stevioside composition, about 85 weight percent of the stevioside composition, about 90 weight percent of the stevioside composition, about 95 weight percent of the stevioside composition, about 96 weight percent of the stevioside composition, about 97 weight percent of the stevioside composition, about 98 weight percent of the stevioside composition.

[0030] In some embodiments, the second steviol glycoside is rebaudioside C.

[0031] In some embodiments, stevioside and rebaudioside C are present in a ratio of 20:1 to 1:99 by weight.

[0032] In some embodiments, stevioside and rebaudioside C are present in a ratio of less than 95:5 to 1 :99 by weight.

[0033] In other embodiments, stevioside and rebaudioside C are present in a ratio of about 1:1 to about 2:98 by weight.

[0034] In some embodiments, the second steviol glycoside is rebaudioside M.

[0035] In some embodiments, stevioside and rebaudioside M are present in a ratio of 20:1 to 1:99 by weight.

[0036] In some embodiments, stevioside and rebaudioside M are present in a ratio of less than 95:5 to 1 :99 by weight.

[0037] In other embodiments, stevioside and rebaudioside M are present in a ratio of about 1:1 to about 2:98 by weight.

[0038] In some embodiments, the second steviol glycoside is rebaudioside B.

[0039] In some embodiments, stevioside and rebaudioside B are present in a ratio of 20:1 to 8:1 by weight.

[0040] In some embodiments, stevioside and rebaudioside B are present in a ratio of less than 95:5 to 8:1 by weight.

[0041] In some embodiments, the sweetener composition further contains about 0.01 weight percent to about 10 weight percent of a mixture of other steviol glycosides.

[0042] In some embodiments, the mixture of other steviol glycosides contains at least one steviol glycoside selected from the group consisting of rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside E, rebaudioside F, rebaudioside G, rebaudioside H, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside L, rebaudioside M, rebaudioside O, steviolbioside, rubusoside and dulcoside A.

[0043] In other embodiments, the present disclosure provides a zero or low calorie beverage comprising about 3 to about 7 parts by volume of water and 1 part by volume of a syrup, the syrup comprising about 1 part by volume of an aqueous steviol glycoside composition, the aqueous steviol glycoside composition comprising a second amount of water and a sweetener composition comprising rebaudioside D and a stevioside composition, wherein the sweetener composition is dissolved in the second amount of water.

[0044] In some embodiments of the beverages, rebaudioside D is present in an amount of about 0.02 weight percent to about 3.0 weight percent of the aqueous steviol glycoside composition.

[0045] In some embodiments of the beverages, rebaudioside D is present at about 0.5 weight percent to about 1.5 weight percent of the aqueous steviol glycoside composition.

[0046] In other embodiments of the beverage, rebaudioside D is present in about 1 weight percent to about 1.5 weight percent of the aqueous steviol glycoside composition.

[0047] In another beverage embodiment, rebaudioside D is about 1.3 weight percent, about 1.4 weight percent, or about 1.5 weight percent of the aqueous steviol glycoside composition.

[0048] In another beverage embodiment, the stevioside composition and rebaudioside D are present in a ratio of about 1:1 to about 12:1 by weight.

[0049] In yet another beverage embodiment, the stevioside composition and rebaudioside D are present in a ratio of about 1:1 to about 10:1 by weight.

[0050] In certain beverage embodiments, the stevioside composition and rebaudioside D are present in a ratio of about 2:1 to about 7:1 by weight.

[0051] In other beverage embodiments, the stevioside composition and rebaudioside D are present in a ratio of about 2:1, about 3:1, about 5:1, or about 6:1 by weight.

[0052] In certain beverage embodiments, the stevioside composition contains stevioside and a second steviol glycoside.

[0053] In some beverage embodiments, the second steviol glycoside is selected from the group consisting of rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside G, rebaudioside H, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside L, rebaudioside M, rebaudioside O, steviolbioside, rubusoside, and dulcoside A.

[0054] In some beverage embodiments, the second steviol glycoside is rebaudioside A or rebaudioside M.

[0055] In other beverage embodiments, the second steviol glycoside is rebaudioside A.

[0056] In some beverage embodiments, stevioside and rebaudioside A are present in a ratio of less than 20:1 to 1 :99 by weight.

[0057] In other beverage embodiments, stevioside and rebaudioside A are present in a ratio of about 1:1 to about 2:98 by weight.

[0058] In other beverage embodiments, rebaudioside A comprises about 50 weight percent of the stevioside composition, about 55 weight percent of the stevioside composition, about 60 weight percent of the stevioside composition, about 65 weight percent of the stevioside composition, about 70 weight percent of the stevioside composition, about 75 weight percent of the stevioside composition, about 80 weight percent of the stevioside composition, about 85 weight percent of the stevioside composition, about 90 weight percent of the stevioside composition, about 95 weight percent of the stevioside composition, about 96 weight percent of the stevioside composition, about 97 weight percent of the stevioside composition, or about 98 weight percent of the stevioside composition.

[0059] In some beverage embodiments, the sweetener composition further contains from about 0.01 weight percent to about 10 weight percent of a mixture of other steviol glycosides.

[0060] In some beverage embodiments, the mixture of other steviol glycosides contains at least one steviol glycoside selected from the group consisting of rebaudioside C, rebaudioside E, rebaudioside F, rebaudioside G, rebaudioside H, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside L, rebaudioside M, rebaudioside O, steviolbioside, rubusoside, and dulcoside A.

[0061] The present disclosure also includes a syrup comprising a first amount of water and at least one volume of an aqueous steviol glycoside composition, the aqueous steviol glycoside composition comprising a second amount of water; and a sweetener composition comprising rebaudioside D and a stevioside composition, wherein the sweetener composition is dissolved in the second amount of water.

[0062] The present disclosure also provides a syrup or beverage preparation kit comprising the aqueous steviol glycoside composition described herein and instructions for preparing the syrup or beverage directly from the aqueous steviol glycoside composition.

[0063] In some embodiments, a beverage preparation kit includes a syrup described herein and instructions for preparing a beverage from the syrup.

[0064] The present disclosure provides methods for preparing the aqueous steviol glycoside compositions described herein. In certain embodiments, the method comprises preparing an aqueous rebaudioside D suspension and adding the steviol glycoside composition to the aqueous rebaudioside D suspension under shear.

[0065] In certain embodiments of the method, the aqueous rebaudioside D suspension is prepared by suspending rebaudioside D in water having a temperature in the range of 18°C ​​to about 75°C.

[0066] In certain embodiments of the method, the aqueous rebaudioside D suspension is prepared by suspending rebaudioside D in water having a temperature of about 70°C.

[0067] In certain embodiments of the method, the aqueous rebaudioside D suspension is prepared by suspending rebaudioside D in water having a temperature in the range of 30°C to about 65°C.

[0068] In another method of preparing an aqueous steviol glycoside composition, the method includes adding the sweetener composition to water under shear.

[0069] In certain embodiments of the method, the water has a temperature in the range of 18°C ​​to about 75°C.

[0070] In other embodiments of the method, the water has a temperature of about 70°C.

[0071] In other embodiments of the method, the water has a temperature in the range of 30°C to about 65°C.

[0072] The present disclosure also provides a method for preparing the syrup described herein, the method comprising combining at least one volume of an aqueous steviol glycoside composition with a diluent, wherein the aqueous steviol glycoside composition contains a second amount of water; and a sweetener composition comprising rebaudioside D and a stevioside composition, and wherein the sweetener composition is dissolved in the second amount of water, and wherein the syrup has a rebaudioside D concentration of about 180 ppm to about 900 ppm.

[0073] In certain embodiments, the beverages disclosed herein have a rebaudioside D concentration of about 30 ppm to about 90 ppm.

[0074] In certain embodiments, the beverages disclosed herein have a rebaudioside D concentration of about 30 to about 75 ppm.

[0075] In certain embodiments, the syrups disclosed herein have a rebaudioside D concentration of about 150 ppm to 1000 ppm.

[0076] In certain embodiments, the syrups disclosed herein have a rebaudioside D concentration of about 180 ppm to about 450 ppm.

[0077] The present invention also provides a kit comprising one or more pods, cartridges, or other containers suitable for storing a sufficient amount of syrup as described herein for preparing single or multiple beverages, and optionally a beverage dispensing device suitable for receiving one or more pods or cartridges, wherein, when activated by the user, the beverage dispensing device combines the contents of a pod or cartridge with an appropriate volume of optional carbonated water or other diluent to provide a single or multiple beverages.

[0078] In certain embodiments, the kit also includes instructions for operating the beverage dispensing device, cleaning the device, and refilling and / or recycling used pods or cartridges.

[0079] In some embodiments, the aqueous steviol glycoside composition contains water and stevioside / rebaudioside D complex.

[0080] In some embodiments, rebaudioside D is present in the aqueous steviol glycoside composition at a concentration ranging from about 0.2 weight percent to about 3 weight percent.

[0081] In some embodiments, rebaudioside D is present in the aqueous steviol glycoside composition at a concentration ranging from about 0.5 weight percent to about 1.5 weight percent.

[0082] In some embodiments, rebaudioside D is present in the aqueous steviol glycoside composition at a concentration ranging from about 1 weight percent to about 1.5 weight percent.

[0083] In some embodiments, rebaudioside D is present in the aqueous steviol glycoside composition at a concentration of about 1.3 weight percent, about 1.4 weight percent, or about 1.5 weight percent.

[0084] In some embodiments, the aqueous steviol glycoside composition further comprises steviol glycosides other than rebaudioside D or stevioside.

[0085] In some embodiments, the steviol glycoside other than rebaudioside D or stevioside is selected from the group consisting of rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside E, rebaudioside F, rebaudioside G, rebaudioside H, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside L, rebaudioside M, rebaudioside O, steviolbioside, rubusoside, and dulcoside A.

[0086] In some embodiments, the stevioside / rebaudioside D complex is prepared by a method comprising combining stevioside and rebaudioside D in water to form a mixture and heating the mixture. In some embodiments, the mixture is heated to a temperature in the range of about 18°C ​​to about 75°C.

[0087] The present disclosure also provides a syrup containing water and stevioside / rebaudioside D complex.

[0088] In some embodiments, stevioside and rebaudioside D are present in the syrup in a ratio of about 1:1 to about 12:1 by weight.

[0089] In other embodiments, stevioside and rebaudioside D are present in the syrup in a ratio of about 2:1 to about 7:1 by weight.

[0090] In other embodiments, stevioside and rebaudioside D are present in the syrup in a ratio of about 2:1, about 3:1, about 5:1, or about 6:1 by weight.

[0091] In some embodiments, the syrup further comprises steviol glycosides other than rebaudioside D or stevioside.

[0092] In some embodiments, the steviol glycoside other than rebaudioside D or stevioside is selected from the group consisting of rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside E, rebaudioside F, rebaudioside G, rebaudioside H, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside L, rebaudioside M, rebaudioside O, steviolbioside, rubusoside, and dulcoside A.

[0093] In other embodiments, the present disclosure provides a beverage containing water and stevioside / rebaudioside D complex.

[0094] In some embodiments, stevioside and rebaudioside D are present in the beverage in a ratio of about 1:1 to about 12:1 by weight.

[0095] In other embodiments, stevioside and rebaudioside D are present in the beverage in a ratio of about 2:1 to about 7:1 by weight.

[0096] In other embodiments, stevioside and rebaudioside D are present in the beverage in a ratio of about 2:1, about 3:1, about 5:1, or about 6:1 by weight.

[0097] In some embodiments, the beverage further comprises a steviol glycoside other than rebaudioside D or stevioside.

[0098] In some embodiments, the steviol glycoside other than rebaudioside D or stevioside is selected from the group consisting of rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside E, rebaudioside F, rebaudioside G, rebaudioside H, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside L, rebaudioside M, rebaudioside O, steviolbioside, rubusoside, and dulcoside A. BRIEF DESCRIPTION OF THE DRAWINGS

[0099] The foregoing summary of the invention and the specific implementation of the following embodiments will be better understood by reading in conjunction with the accompanying drawings. For the purpose of illustration, the accompanying drawings may describe the use of specific embodiments. However, it should be understood that the compositions described herein are not limited to the exact embodiments discussed or described in the accompanying drawings.

[0100] Figure 1 is a graph depicting the increase in insolubility with increasing concentration of rebaudioside D in water at ambient temperature. Insolubility was assessed by measuring turbidity (NTU), with a maximum turbidity of 10,000 to 12,000 NTU indicating that no light was able to pass through a given sample.

[0101] Figure 2 is a bar graph showing the solubility of rebaudioside D in combination with various steviol glycosides at room temperature.

[0102] Figure 3 is a bar graph showing the difference in turbidity between a rebaudioside D / stevioside mixture and a rebaudioside D / rebaudioside C mixture.

[0103] Figure 4 is a bar graph showing the effectiveness of rebaudioside D in improving the taste of stevioside.

[0104] Figure 5 is a bar graph showing the difference in sweetness intensity, bitterness, sweet aftertaste, and sugar quality between a steviol glycoside composition containing stevioside and rebaudioside D and a composition containing rebaudioside A as the only steviol glycoside.

[0105] Figure 6 is a FTIR spectrum showing the difference between the complex of rebaudioside D and stevioside and uncomplexed rebaudioside D and stevioside.

[0106] Figure 7 is a graph showing the surface activity difference between a spray dried composition containing rebaudioside D and stevioside and a hand blended composition containing rebaudioside D and stevioside.

[0107] Figure 8 The chemical structure of stevioside is shown with carbons 5, 9, 16, 17 and 19 labeled.

[0108] Fig. 9 Depicted is the activity of stevioside and a 5:1 (w / w) stevioside: rebaudioside D complex. 13 Comparison between CNMR spectra.

[0109] Fig.10 Depicted is the activity of stevioside and a 1:1 (w / w) stevioside: rebaudioside D complex. 13 Comparison between CNMR spectra. DETAILED DESCRIPTION

[0110] Compared with rebaudioside A, rebaudioside D has better carbohydrate properties and mouthfeel, but at 23°C and after stirring for 30 minutes, only about 200ppm of rebaudioside D can be dissolved in water. Although after long stirring, up to about 450ppm of rebaudioside can be dissolved, the amount of time required to prepare these high concentration rebaudioside D solutions is impractical on a commercial scale. Similarly, although an 8000ppm rebaudioside D aqueous solution can be prepared by heating rebaudioside D in water for two hours to nearly 100°C, cooling the solution causes recrystallization, making it impossible to use the solution on a commercial manufacturing scale.

[0111] However, it is now surprising that high purity rebaudioside D can be combined with stevioside in aqueous solution at various ratios as described herein at room temperature or elevated temperature to produce dissolved steviol glycoside solutions. These solutions have significantly higher concentrations of rebaudioside D than other possible solutions that do not contain stevioside, and can be prepared within reasonable timeframes and at temperatures that are feasible in a commercial setting.

[0112] For example, in certain embodiments, when 1 weight percent of rebaudioside D suspension is combined with sufficient stevioside to produce a 50,000 ppm (5 weight percent) steviol glycoside solution, the solubility of rebaudioside D can be increased 50 times, for example, from about 200 ppm (0.02 weight percent) to about 10,000 ppm (1 weight percent). In other embodiments, a greater increase in the solubility of rebaudioside D can be observed. For example, when 1.5 weight percent of rebaudioside D suspension is combined with sufficient stevioside to produce a 75,000 ppm (7.5 weight percent) steviol glycoside solution, the solubility of rebaudioside D can be increased 75 times, for example, from about 200 ppm (0.02 weight percent) to about 15,000 ppm (1.5 weight percent). When a 2.5 weight percent rebaudioside D suspension is combined with sufficient stevioside to produce a 325,000 ppm (32.5 weight percent) steviol glycoside solution, the solubility of rebaudioside D can be increased 125 times, for example, from about 200 ppm (0.02 weight percent) to about 25,000 ppm (2.5 weight percent).

[0113] Interestingly, the synergistic relationship between stevioside and rebaudioside D appears to be unique, with no other steviol glycoside or combination of glycosides providing complete solubilization of rebaudioside D as measured by turbidity and / or HPLC within the ratios currently described. It is believed that stevioside disrupts the crystal structure of rebaudioside D by complexation, thereby reducing the energy required to dissolve a given amount of rebaudioside D in aqueous solution.

[0114] Stevioside / rebaudioside D complexes can be visualized using techniques known in the art, including but not limited to nuclear magnetic resonance spectroscopy (NMR), Fourier transform infrared spectroscopy (FTIR), and surface activity measurements. For example, by using 13 CNMR observes the chemical shift changes of one or more carbons of stevioside compared with uncomplexed stevioside, and can detect the presence of stevioside / rebaudioside D complex.

[0115] Stevioside is the most abundant component in stevia extract. Although its flavor profile is less preferred than rebaudioside A and D, it was further surprisingly found that within the ratios described herein, the non-preferred mouthfeel profile of stevioside can be masked by at least rebaudioside D. It was also surprisingly found that a steviol glycoside composition containing rebaudioside D and stevioside exhibited an improved mouthfeel compared to a composition containing rebaudioside A as the only steviol glycoside.

[0116] definition

[0117] The articles "a," "an," and "the" are used herein to refer to one or more than one (ie, to at least one) of the grammatical object of the item. For example, "an element" means one element or more than one element.

[0118] As used herein, the term "approximately" refers to ±10% of a particular value. By way of example only, a composition containing "about 30 weight percent" of a compound may include 27 weight percent of the compound up to and including 33 weight percent of the compound.

[0119] As used herein, "flavor" refers to the combination of sweetness perception, the temporal effects of sweetness perception (ie, onset and duration), off-flavors (such as bitter and metallic), residual perception (aftertaste), and tactile perceptions (such as body and thickness).

[0120] The term "nutritive sweetener" generally refers to sweeteners that provide a significant caloric content in typical usage amounts, such as more than about 5 calories per 8-ounce serving of beverage.

[0121] As used herein, the term "non-nutritive sweeteners" refers to all sweeteners other than nutritive sweeteners.

[0122] The phrase "NTU" as used herein refers to nephelometric turbidity units. For a given sample, the NTU turbidity can be measured at 20 ± 2 ° C using a Hach 2100AN turbidimeter. The instrument can be calibrated using a STABLCAL calibration kit, including samples with turbidity ranging from 0.1 NTU to 7500 NTU. The test sample can be measured in a turbidimeter glass bottle, and the NTU value can be read after a 30 second stabilization period.

[0123] In one embodiment, the present disclosure provides an aqueous steviol glycoside composition comprising water and a sweetener composition, wherein the sweetener composition is dissolved in water, and wherein the sweetener composition comprises a stevioside composition and rebaudioside D. The stevioside composition comprises stevioside and, optionally, one or more additional steviol glycosides.

[0124] In some embodiments, rebaudioside D may be complexed with at least some of the steviosides in the stevioside composition such that the sweetener composition contains a stevioside / rebaudioside D complex.

[0125] In some embodiments, stevioside and rebaudioside D may be present in the stevioside / rebaudioside D complex at a weight ratio of about 1:1 to about 20:1, respectively. In other embodiments, stevioside and rebaudioside D may be present in the stevioside / rebaudioside D complex at a weight ratio of about 1:1 to about 15:1, or about 1:1 to about 12:1. In other embodiments, stevioside and rebaudioside D may be present in the stevioside / rebaudioside D complex at a weight ratio of about 1:1 to about 10:1, or about 2:1 to about 7:1. In a specific embodiment, the weight ratio of stevioside to rebaudioside D can be about 1:1, about 1.1:1, about 1.2:1, about 1.3:1, about 1.4:1, about 1.5:1, about 1.6:1, about 1.7:1, about 1.8:1, about 1.9:1, about 2:1, about 2.1:1, about 2.2:1, about 2.3:1, about 2.4:1, about 2.5:1, about 2.6:1, 2.7:1, 2.8:1, 2.9:1, about 3:1, about 3.1:1, about 3.2:1, about 3.3:1, about 3.4:1, about 3.5:1, about 3.6:1, about 3.7:1, about 3.8:1, about 3.9:1, about 4.1:1, about 4.2:1, about 4.3:1, about 4.4:1, about 4.5:1, about 4.6:1, about 4.7:1, about 4.8:1, about 4.9:1 .6:1, about 3.7:1, about 3.8:1, about 3.9:1, about 4:1, about 4.1:1, about 4.2:1, about 4.3:1, about 4.4:1, about 4.5:1, about 4.6:1, about 4.7:1, about 4.8:1, about 4.9:1, about 5:1, about 5.1:1, about 5.2:1, about 5.3:1, about 5.4:1, about 5.5:1, about 5.6:1, about 5.7:1, about 5.8:1, about 5.9:1, about 6:1, about 6.1:1, about 6.2:1, about 6.3:1, about 6.4:1, about 6.5: 1, about 6.6:1, about 6.7:1, about 6.8:1, about 6.9:1, about 7:1, about 7.1:1, about 7.2:1, about 7.3:1, about 7.4:1, about 7.5:1, about 7.6:1, about 7.7:1, about 7.8:1, 7.9:1, about 8:1, about 8.1:1, about 8.2:1, about 8.3:1, about 8.4:1, about 8.5:1, about 8.6:1, about 8.7:1, about 8.8:1, about 8.9:1, about 9:1, about 9.1:1, about 9.2:1, about 9.3:1, about 9.4:1, about 9 .5:1, about 9.6:1, about 9.7:1, about 9.8:1, about 9.9:1, about 10:1, about 10:1, about 10.1:1, about 10.2:1, about 10.3:1, about 10.4:1, about 10.5:1, about 10.6:1, about 10.7:1, about 10.8:1, about 10.9:1, about 11:1, about 11.1:1, about 11.2:1, about 11.3:1, about 11.4:1, about 11.5:1, about 11.6:1, about 11.7:1, about 11.8:1, about 11.9:1 or about 12:1.In specific embodiments, the weight ratio of stevioside to rebaudioside D can be about 1:1, about 2:1, about 3:1, about 4:1, about 5:1, about 6:1, or about 7:1. In even more specific embodiments, the weight ratio of stevioside to rebaudioside D can be about 4:1 or about 5:1.

[0126] In some embodiments, the stevioside / rebaudioside D complex can be prepared by combining stevioside with rebaudioside D in a suitable amount of water at room temperature (i.e., about 18°C ​​to about 23°C) or at a moderately elevated temperature (such as about 25°C to about 75°C, including about 30°C, about 35°C, about 40°C, about 45°C, about 50°C, about 55°C, about 60°C, about 65°C, about 70°C, or about 75°C). In other embodiments, the stevioside / rebaudioside D complex can be prepared by combining stevioside and rebaudioside D in a suitable amount of water at a temperature of about 30°C to about 70°C or about 30°C to about 65°C. In other embodiments, the stevioside / rebaudioside D complex can be prepared by combining stevioside and rebaudioside D in a suitable amount of water to form a mixture and heating the mixture to a temperature in the range of about 18°C ​​to about 75°C. In other embodiments, the stevioside / rebaudioside D complex can be prepared at a temperature of at least about 50°C, at least about 60°C, at least about 65°C, at least about 70°C, or at least about 75°C.

[0127] Alternatively, the stevioside / rebaudioside D complex can be prepared by suspending a known amount of rebaudioside D in water at room temperature (i.e., about 18°C ​​to about 23°C) or at a moderately elevated temperature (such as about 25°C to about 75°C, or about 30°C to about 70°C, or about 30°C to about 65°C) and then adding a known amount of stevioside to the suspension. In other alternatives, the stevioside / rebaudioside D complex can be prepared by adding a known amount of stevioside to an appropriate amount of water and then adding an appropriate amount of rebaudioside D at room temperature (i.e., about 18°C ​​to about 23°C) or at a moderately elevated temperature (such as about 25°C to about 75°C, or about 30°C to about 70°C, or about 30°C to about 65°C).

[0128] In some embodiments, the stevioside / rebaudioside D complex may be spray dried to prepare a spray-dried stevioside / rebaudioside D complex. In some embodiments, the spray-dried stevioside / rebaudioside D complex may be in the form of a powder having a particle size ranging from about 10 microns to about 300 microns in diameter.

[0129] The spray-dried stevioside / rebaudioside D complex can be prepared using any suitable method known to those of ordinary skill in the art. For example, in certain embodiments, the spray-dried stevioside / rebaudioside D complex can be prepared using any suitable method known to those of ordinary skill in the art. Micro spray dryer to produce spray-dried stevioside / rebaudioside D complex.

[0130] In certain embodiments, the sweetener composition is considered dissolved in the aqueous steviol glycoside composition when the aqueous steviol glycoside composition has a turbidity of less than about 100 NTU. In other embodiments, the sweetener composition is considered to be dissolved in the aqueous steviol glycoside composition when the turbidity of the aqueous steviol glycoside composition is less than about 90 NTU, less than about 80 NTU, less than about 70 NTU, less than about 60 NTU, less than about 50 NTU, less than about 45 NTU, less than about 40 NTU, less than about 35 NTU, less than about 30 NTU, less than about 25 NTU, less than about 20 NTU, less than about 15 NTU, less than about 14 NTU, less than about 13 NTU, less than about 12 NTU, less than about 11 NTU, less than about 10 NTU, less than about 9 NTU, less than about 8 NTU, less than about 7 NTU, less than about 6 NTU, less than about 5 NTU, less than about 4 NTU, less than about 3 NTU, less than about 2 NTU, or less than about 1 NTU.

[0131] In a specific embodiment, the sweetener composition is considered to be dissolved in the aqueous steviol glycoside composition when the turbidity of the aqueous steviol glycoside composition is less than about 100NTU, less than about 50NTU, less than about 25NTU, less than about 10NTU or less than about 5NTU. In a specific embodiment, the aqueous steviol glycoside composition may have a turbidity of 25NTU, 15NTU, 10NTU, 5NTU or 1NTU.

[0132] In other embodiments, when the aqueous steviol glycoside composition has a turbidity in the range of about 0.1NTU to about 10NTU, about 0.1NTU to about 50NTU, or about 0.1 to about 100NTU, the sweetener composition is considered to be dissolved in the aqueous steviol glycoside composition. In certain embodiments, when the aqueous steviol glycoside composition has a turbidity in the range of about 50NTU to about 100NTU, about 25NTU to about 50NTU, about 0.1NTU to about 25NTU, or about 0.1NTU to about 10NTU, the sweetener composition is considered to be dissolved in the aqueous steviol glycoside composition.

[0133] It is within the skill of the ordinary technician to use the present disclosure to prepare an aqueous steviol glycoside composition having the above turbidity. Specifically, the turbidity is adjusted by changing the ratio of rebaudioside D to the stevioside composition and / or changing the absolute amount of rebaudioside D and / or stevioside to reduce the solubility of rebaudioside D in the aqueous steviol glycoside composition.

[0134] The stevioside composition and rebaudioside D may be present in the sweetener composition in a weight ratio of about 1:1 to about 20:1, respectively. In other embodiments, the stevioside composition and rebaudioside D may be present in the sweetener composition in a weight ratio of about 1:1 to about 15:1, or about 1:1 to about 12:1. In other embodiments, the stevioside composition and rebaudioside D may be present in the sweetener composition in a weight ratio of about 1:1 to about 10:1, or about 2:1 to about 7:1. In specific embodiments, the weight ratio of the stevioside composition to rebaudioside D can be about 1:1, about 1.1:1, about 1.2:1, about 1.3:1, about 1.4:1, about 1.5:1, about 1.6:1, about 1.7:1, about 1.8:1, about 1.9:1, about 2:1, about 2.1:1, about 2.2:1, about 2.3:1, about 2.4:1, about 2.5:1, about 2.6:1, 2.7:1, 2.8:1, 2.9:1, about 3:1, about 3.1:1, about 3.2:1, about 3.3:1, about 3.4:1, about 3.5:1 1, about 3.6:1, about 3.7:1, about 3.8:1, about 3.9:1, about 4:1, about 4.1:1, about 4.2:1, about 4.3:1, about 4.4:1, about 4.5:1, about 4.6:1, about 4.7:1, about 4.8:1, about 4.9:1, about 5:1, about 5.1:1, about 5.2:1, about 5.3:1, about 5.4:1, about 5.5:1, about 5.6:1, about 5.7:1, about 5.8:1, about 5.9:1, about 6:1, about 6.1:1, about 6.2:1, about 6.3:1, about 6.4:1, about 6.5:1, about 6.6:1, about 6.7:1, about 6.8:1, about 6.9:1, about 7:1, about 7.1:1, about 7.2:1, about 7.3:1, about 7.4:1, about 7.5:1, about 7.6:1, about 7.7:1, about 7.8:1, 7.9:1, about 8:1, about 8.1:1, about 8.2:1, about 8.3:1, about 8.4:1, about 8.5:1, about 8.6:1, about 8.7:1, about 8.8:1, about 8.9:1, about 9:1, about 9.1:1, about 9.2:1, about 9.3:1, about 9.4 :1, about 9.5:1, about 9.6:1, about 9.7:1, about 9.8:1, about 9.9:1, about 10:1, about 10.1:1, about 10.2:1, about 10.3:1, about 10.4:1, about 10.5:1, about 10.6:1, about 10.7:1, about 10.8:1, about 10.9:1, about 11:1, about 11.1:1, about 11.2:1, about 11.3:1, about 11.4:1, about 11.5:1, about 11.6:1, about 11.7:1, about 11.8:1, about 11.9:1, or about 12:1.In specific embodiments, the weight ratio of the composition to rebaudioside D can be about 1:1, about 2:1, about 3:1, about 4:1, about 5:1, about 6:1, or about 7:1. In even more specific embodiments, the weight ratio of the stevioside composition to rebaudioside D can be about 4:1 or about 5:1.

[0135] The stevioside composition may be a mixture of stevioside and a second steviol glycoside. In some embodiments, the second steviol glycoside may be selected from rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside G, rebaudioside H, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside rebaudioside L, rebaudioside M, rebaudioside O, steviolbioside, rubusoside and dulcoside A. In a specific embodiment, the second steviol glycoside may be rebaudioside A, rebaudioside B, rebaudioside C or rebaudioside M. As described above, and in certain embodiments, at least some of the stevioside in the stevioside composition may be complexed with rebaudioside D.

[0136] In some embodiments, stevioside and the second steviol glycoside may be present in the stevioside composition at a weight ratio of stevioside to the second steviol glycoside of 20:1 to 1:99, based on dry weight. In other embodiments, stevioside and the second steviol glycoside may be present in the stevioside composition at a weight ratio of stevioside to the second steviol glycoside of less than 95:5 to 1:99, based on dry weight. In a specific embodiment, the weight ratio of stevioside to the second steviol glycoside is in the range of about 1:1 to about 2:98, based on dry weight. In yet other embodiments, the second steviol glycoside may comprise about 50 weight percent of the stevioside composition, about 55 weight percent of the stevioside composition, about 60 weight percent of the stevioside composition, about 65 weight percent of the stevioside composition, about 70 weight percent of the stevioside composition, about 75 weight percent of the stevioside composition, about 80 weight percent of the stevioside composition, about 85 weight percent of the stevioside composition, about 90 weight percent of the stevioside composition, about 95 weight percent of the stevioside composition, about 96 weight percent of the stevioside composition, about 97 weight percent of the stevioside composition, or about 98 weight percent of the stevioside composition.

[0137] In specific embodiments, the second steviol glycoside may be rebaudioside A. In certain embodiments, stevioside and rebaudioside A may be present in the stevioside composition in a weight ratio of stevioside to rebaudioside A of 20:1 to 1:99 by weight. In other embodiments, stevioside and rebaudioside A may be present in the stevioside composition in a weight ratio of stevioside to rebaudioside A of less than 95:5 to 1:99 by weight. In specific embodiments, the weight ratio of stevioside to rebaudioside A ranges from about 1:1 to about 2:98 by weight. In yet other embodiments, rebaudioside A may comprise about 50 weight percent of the stevioside composition, about 55 weight percent of the stevioside composition, about 60 weight percent of the stevioside composition, about 65 weight percent of the stevioside composition, about 70 weight percent of the stevioside composition, about 75 weight percent of the stevioside composition, about 80 weight percent of the stevioside composition, about 85 weight percent of the stevioside composition, about 90 weight percent of the stevioside composition, about 95 weight percent of the stevioside composition, about 96 weight percent of the stevioside composition, about 97 weight percent of the stevioside composition, or about 98 weight percent of the composition.

[0138] In other embodiments, the second steviol glycoside may be rebaudioside B. In certain embodiments, stevioside and rebaudioside B may be present in the stevioside composition in a weight ratio of stevioside to rebaudioside B of 20:1 to 8:1 by weight. In other embodiments, stevioside and rebaudioside B may be present in the stevioside composition in a weight ratio of stevioside to rebaudioside B of less than 95:5 to 8:1 by weight. In yet other embodiments, rebaudioside B may comprise about 1 weight percent of the stevioside composition, about 2 weight percent of the stevioside composition, about 3 weight percent of the stevioside composition, about 4 weight percent of the stevioside composition, about 5 weight percent of the stevioside composition, about 6 weight percent of the stevioside composition, about 7 weight percent of the stevioside composition, about 8 weight percent of the stevioside composition, about 9 weight percent of the stevioside composition, about 10 weight percent of the stevioside composition, about 11 weight percent of the stevioside composition, or about 12 weight percent of the composition. While in certain embodiments, the second steviol glycoside may be rebaudioside B, in other embodiments, the second steviol glycoside is not rebaudioside B.

[0139] In other embodiments, the second steviol glycoside may be rebaudioside C. In certain embodiments, stevioside and rebaudioside C may be present in the stevioside composition in a weight ratio of stevioside to rebaudioside C of 20:1 to 1:99 by weight. In other embodiments, stevioside and rebaudioside C may be present in the stevioside composition in a weight ratio of stevioside to rebaudioside C of less than 95:5 to 1:99 by weight. In specific embodiments, the weight ratio of stevioside to rebaudioside C ranges from about 1:1 to about 2:98 by weight. In yet other embodiments, rebaudioside C may comprise about 50 weight percent of the stevioside composition, about 55 weight percent of the stevioside composition, about 60 weight percent of the stevioside composition, about 65 weight percent of the stevioside composition, about 70 weight percent of the stevioside composition, about 75 weight percent of the stevioside composition, about 80 weight percent of the stevioside composition, about 85 weight percent of the stevioside composition, about 90 weight percent of the stevioside composition, about 95 weight percent of the stevioside composition, about 96 weight percent of the stevioside composition, about 97 weight percent of the stevioside composition, or about 98 weight percent of the composition.

[0140] In other embodiments, the second steviol glycoside may be rebaudioside M. In certain embodiments, stevioside and rebaudioside M may be present in the stevioside composition in a weight ratio of stevioside to rebaudioside M of 20:1 to 1:99 by weight. In other embodiments, stevioside and rebaudioside M may be present in the stevioside composition in a weight ratio of stevioside to rebaudioside M of less than 95:5 to 1:99 by weight. In specific embodiments, the weight ratio of stevioside to rebaudioside M ranges from about 1:1 to about 2:98 by weight. In yet other embodiments, rebaudioside M may comprise about 50 weight percent of the stevioside composition, about 55 weight percent of the stevioside composition, about 60 weight percent of the stevioside composition, about 65 weight percent of the stevioside composition, about 70 weight percent of the stevioside composition, about 75 weight percent of the stevioside composition, about 80 weight percent of the stevioside composition, about 85 weight percent of the stevioside composition, about 90 weight percent of the stevioside composition, about 95 weight percent of the stevioside composition, about 96 weight percent of the stevioside composition, about 97 weight percent of the stevioside composition, or about 98 weight percent of the composition.

[0141] The sweetener composition and thus the aqueous steviol glycoside composition may also contain a mixture of small amounts of other steviol glycosides such as rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside E, rebaudioside F, rebaudioside G, rebaudioside H, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside L, rebaudioside M, rebaudioside O, steviolbioside, rubusoside and dulcoside A. Although rebaudioside B may be present, in certain embodiments, rebaudioside B is completely or substantially absent, such as present at less than 0.2 weight percent or undetectable in the sweetener composition under suitable HPLC conditions. In some embodiments, rebaudioside B is undetectable in the sweetener composition.

[0142] The mixture of other steviol glycosides can be present in about 0.01 weight percent to about 10 weight percent of the sweetener composition. Thus, and by way of example only, a sweetener composition comprising about 52 weight percent rebaudioside A, about 24 weight percent stevioside, and about 16 weight percent rebaudioside D will contain about 8 weight percent of a mixture of other steviol glycosides. Conversely, a sweetener composition comprising about 84 weight percent rebaudioside A, about 1 weight percent stevioside, and 14 weight percent rebaudioside D will contain about 1 weight percent of a mixture of other steviol glycosides.

[0143] In certain embodiments, at least 0.1 weight percent to about 0.5 weight percent rebaudioside C and / or dulcoside A may be present in the sweetener composition.

[0144] In certain embodiments, the aqueous steviol glycoside composition may also include a salt, such as sodium chloride, potassium chloride, calcium chloride, or other edible salts known in the art. In certain embodiments, the salt may be calcium chloride. In other embodiments, the salt may be completely or substantially absent.

[0145] In some embodiments, the sweetener compositions described herein may be in liquid form, such as a concentrate or syrup.

[0146] In other embodiments, the sweetener compositions described herein may be in solid form, such as granules or powders. In other embodiments, the sweetener compositions may be in solid form to be used as tabletop sweeteners. In other embodiments, the sweetener compositions may be in spray-dried powder form.

[0147] Aqueous steviol glycoside composition

[0148] As described above, the aqueous steviol glycoside composition comprises water and a sweetener composition, wherein the sweetener composition is dissolved in water, and wherein the sweetener composition includes a stevioside composition and rebaudioside D, and further wherein in at least some embodiments, at least some of the steviosides in the stevioside composition may be complexed with rebaudioside D such that the sweetener composition may include a stevioside / rebaudioside D complex. Various sweetener compositions are described above.

[0149] In certain embodiments, the aqueous steviol glycoside composition may have a rebaudioside D concentration ranging from greater than 0.02 weight percent to about 3 weight percent. In other embodiments, the aqueous steviol glycoside composition may have a rebaudioside D concentration ranging from greater than 0.02 weight percent to about 2 weight percent, or from about 0.5 weight percent to about 1.5 weight percent, or from about 1 weight percent to about 1.5 weight percent. In specific embodiments, the rebaudioside D concentration in the aqueous steviol glycoside composition may be about 0.02 weight percent, about 0.1 weight percent, about 0.2 weight percent, about 0.3 weight percent, about 0.4 weight percent, about 0.5 weight percent, about 0.6 weight percent, about 0.7 weight percent, about 0.75 weight percent, about 0.8 weight percent, about 0.85 weight percent, about 0.90 weight percent, about 0.95 weight percent, about 1 weight percent, about 1.05 weight percent, about 1.1 weight percent, about 1.15 weight percent, about 1.2 weight percent, about 1.25 weight percent, about 1.3 weight percent, about 1.35 weight percent, about 1.36 weight percent, about 1.37 weight percent, about 1.38 weight percent, about 1.39 weight percent, about 1.4 weight percent, about 1.41 weight percent, about 1.42 weight percent, about 1.43 weight percent, about 1.44 weight percent, about 1.4 5 weight percent, about 1.46 weight percent, about 1.47 weight percent, about 1.48 weight percent, about 1.49 weight percent, about 1.5 weight percent, about 1.51 weight percent, about 1.52 weight percent, about 1.53 weight percent, about 1.54 weight percent, about 1.55 weight percent, about 1.56 weight percent, about 1.57 weight percent, about 1.58 weight percent, about 1.59 weight percent, about 1.6 weight percent, about 1.65 weight percent, about 1.7 weight percent, about 1.75 weight percent, about 1.8 weight percent, about 1.85 weight percent, about 1.9 weight percent, about 1.95 weight percent, about 2 weight percent, about 2.1 weight percent, about 2.2 weight percent, about 2.3 weight percent, about 2.4 weight percent, about 2.5 weight percent, about 2.6 weight percent, about 2.7 weight percent, about 2.8 weight percent, about 2.9 weight percent or about 3 weight percent.

[0150] In a specific embodiment, the concentration of rebaudioside D in the aqueous steviol glycoside composition is about 0.02 weight percent to about 3 weight percent, and in other embodiments, about 0.5 weight percent to about 2 weight percent, about 1 weight percent to about 2 weight percent, about 1.2 weight percent to about 1.8 weight percent, or about 1.3 weight percent, about 1.4 weight percent, about 1.5 weight percent, about 1.6 weight percent, or about 1.7 weight percent. In other embodiments, the concentration of rebaudioside D in the aqueous steviol glycoside composition can be about 1.4 weight percent or about 1.5 weight percent. In other embodiments, the concentration of rebaudioside D in the aqueous steviol glycoside composition is about 1.5 weight percent to about 3 weight percent, and in other embodiments, about 2 weight percent to about 3 weight percent, about 2.1 weight percent to about 2.9 weight percent, about 2.2 weight percent to about 2.8 weight percent, or about 2.3 weight percent, about 2.4 weight percent, about 2.5 weight percent, about 2.6 weight percent, or about 2.7 weight percent. In other embodiments, the concentration of rebaudioside D in the aqueous steviol glycoside composition can be about 2.4 weight percent or about 2.5 weight percent.

[0151] The aqueous steviol glycoside composition may have a stevioside concentration in the range of greater than 0.02 weight percent to about 40 weight percent. In other embodiments, the aqueous steviol glycoside composition may have a stevioside concentration in the range of greater than 0.02 weight percent to about 35 weight percent or greater than 0.02 weight percent to about 30 weight percent. In specific embodiments, the stevioside concentration in the aqueous steviol glycoside composition may be about 0.02 weight percent, about 0.1 weight percent, about 0.2 weight percent, about 0.3 weight percent, about 0.4 weight percent, about 0.5 weight percent, about 0.6 weight percent, about 0.7 weight percent, about 0.8 weight percent, about 0.90 weight percent, about 1 weight percent, about 1.2 weight percent, about 1.4 weight percent, about 1.6 weight percent, about 1.8 weight percent, about 2 weight percent, about 2.2 weight percent, about 2.4 weight percent, about 2.6 weight percent, about 2.8 weight percent, about 3 weight percent, about 3.2 weight percent, about 3.4 weight percent, about 3.6 weight percent, about 3.8 weight percent, about 4 weight percent, about 4.2 weight percent, about 4.4 weight percent, about 4.6 weight percent, about 4.8 weight percent, about 5 weight percent, about 5.2 weight percent, about 5.4 weight percent, about 5.6 weight percent, about 5.8 weight percent, about 6 weight percent, about 7 weight percent, about 8 weight percent, about 9 weight percent, about 10 weight percent, about 12 weight percent, about 14 weight percent, about 16 weight percent, about 18 weight percent, about 20 weight percent, about 25 weight percent, about 30 weight percent, about 35 weight percent or about 40 weight percent.

[0152] The aqueous steviol glycoside composition can be prepared by dissolving the sweetener composition in an appropriate amount of water at room temperature (i.e., about 18° C. to about 23° C.) or at a moderately elevated temperature (such as about 25° C. to about 75° C., or about 30° C. to about 70° C., or about 30° C. to about 65° C.). Alternatively, the aqueous steviol glycoside composition can be prepared by suspending a known amount of rebaudioside D in water at room temperature (i.e., about 18° C. to about 23° C.) or at a moderately elevated temperature (such as about 25° C. to about 75° C., or about 30° C. to about 70° C., or about 30° C. to about 65° C.) and then adding a known amount of the stevioside composition to the suspension. In another alternative, the stevioside composition can be dissolved in an appropriate volume of water at room temperature (i.e., about 18°C ​​to about 23°C) or at a moderately elevated temperature (such as about 25°C to about 75°C, or about 30°C to about 70°C, or about 30°C to about 65°C) and then mixed with an appropriate amount of rebaudioside D.

[0153] In some embodiments, a sufficient amount of the sweetener composition can be dissolved in water or other suitable diluents (in certain embodiments, in addition to liquid alcohols or polyols) at 25° C. to form an aqueous steviol glycoside composition comprising about 50 ppm to about 5000 ppm of the sweetener composition. In other embodiments, a sufficient amount of the solid sweetener composition can be dissolved in water or other suitable diluents (in certain embodiments, in addition to liquid alcohols or polyols) at 25° C. to form an aqueous steviol glycoside composition comprising about 100 ppm to about 1000 ppm, or about 200 ppm to about 800 ppm, or about 300 ppm to about 600 ppm, or about 400 ppm to about 500 ppm, or about 400 ppm of the sweetener composition.

[0154] In some embodiments, a sufficient amount of the solid sweetener composition can be dissolved in water or other suitable diluents (in certain embodiments, other than liquid alcohols or polyols) at 25° C. to form an aqueous steviol glycoside composition comprising about 50 ppm to about 1000 ppm of rebaudioside D. In other embodiments, a sufficient amount of the solid sweetener composition can be dissolved in water or other suitable diluents (in certain embodiments, other than liquid alcohols or polyols) at 25° C. to form an aqueous steviol glycoside composition comprising about 50 ppm to about 800 ppm, or about 50 ppm to about 600 ppm, or about 50 ppm to about 400 ppm, or about 50 ppm to about 300 ppm, or about 50 ppm to about 200 ppm, or about 50 ppm to about 100 ppm, or about 80 ppm of rebaudioside D.

[0155] During the preparation process, the aqueous steviol glycoside composition can be mixed at high shear or low shear and any determined temperature as needed to induce or assist dissolution. One of ordinary skill in the art can determine the appropriate shear level and / or temperature for a given mixture to obtain the results described herein.

[0156] In some embodiments, the aqueous steviol glycoside composition can be spray dried to prepare a spray-dried sweetener composition. In some embodiments, the spray-dried sweetener composition can be in the form of a powder having a particle size of about 10 microns to about 300 microns in diameter.

[0157] The spray-dried sweetener composition can be prepared using suitable methods known to those of ordinary skill in the art. For example, in certain embodiments, the spray-dried sweetener composition can be prepared using A micro spray dryer is used to produce a spray-dried sweetener composition.

[0158] In some embodiments, the present disclosure provides a spray-dried sweetener composition comprising rebaudioside D and stevioside composition, wherein the spray-dried sweetener composition is in powder form.

[0159] In some embodiments, the stevioside composition and rebaudioside D are present in a ratio of about 1:1 to about 12:1 by weight.

[0160] In other embodiments, the stevioside composition and rebaudioside D are present in a ratio of about 2:1 to about 7:1 by weight.

[0161] In other embodiments, the stevioside composition and rebaudioside D are present in a ratio of about 2:1, about 3:1, about 5:1, or about 6:1 by weight.

[0162] In some embodiments, the stevioside composition includes stevioside and a second steviol glycoside.

[0163] In some embodiments, the second steviol glycoside is selected from rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside E, rebaudioside F, rebaudioside G, rebaudioside H, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside L, rebaudioside M, rebaudioside O, steviolbioside, rubusoside, and dulcoside A. In other embodiments, the second steviol glycoside is rebaudioside A, rebaudioside B, rebaudioside C, or rebaudioside M. In other embodiments, the second steviol glycoside is rebaudioside A.

[0164] In some embodiments, the spray-dried sweetener composition is sufficiently soluble in water at room temperature to provide a rebaudioside D concentration of up to about 500 ppm to about 10,000 ppm without the need for heating or other measures to induce rebaudioside D solubility. In specific embodiments, the spray-dried sweetener composition is sufficiently soluble in water at room temperature to provide a rebaudioside D concentration of up to about 500 ppm, or up to about 1000 ppm, or up to about 1500 ppm, or up to about 2000 ppm, or up to about 2500 ppm, or up to about 3000 ppm, or up to about 3500 ppm, or up to about 4000 ppm, or up to about 4500 ppm, or up to about 5000 ppm, or up to about 5500 ppm, or up to about 6000 ppm, or up to about 6500 ppm, or up to about 7000 ppm, or up to about 7500 ppm, or up to about 8000 ppm, or up to about 8500 ppm, or up to about 9000 ppm, or up to about 9500 ppm, or up to about 10,000 ppm, without the need for heating or other measures to induce solubility of rebaudioside D.

[0165] In some embodiments, the spray-dried sweetener composition is soluble in water to a concentration of up to 15,000 ppm in terms of rebaudioside D.

[0166] In other embodiments, the spray-dried sweetener composition is soluble in water to a concentration of up to 20,000 ppm of rebaudioside D.

[0167] In certain embodiments, the spray-dried sweetener composition is soluble in water to a concentration of up to 25,000 ppm of rebaudioside D.

[0168] In some embodiments, the spray-dried sweetener composition is soluble in water to a concentration of up to 30,000 ppm in terms of rebaudioside D.

[0169] In certain embodiments, the water is "treated water". Treated water is water that has been treated to reduce total dissolved solids to less than about 500 ppm and (in certain embodiments) to less than about 250 ppm total dissolved solids, prior to optionally supplementing calcium, as disclosed in U.S. Pat. No. 7,052,725, the entire contents of which are incorporated herein by reference. Methods for producing treated water are known to those of ordinary skill in the art and include methods such as deionization, distillation, filtration, and reverse osmosis ("RO").

[0170] The aqueous steviol glycoside composition is generally free of any co-solvents, such as alcohols and / or polyols. Exemplary alcohols and polyols that can be excluded from the composition include, but are not limited to, ethanol, erythritol, and glycerol.

[0171] In certain embodiments, the aqueous steviol glycoside composition can be stable for at least one day, at least one week, at least two weeks, at least three weeks, at least one month, at least two months, at least three months, at least four months, at least five months, at least six months, at least seven months, at least eight months, at least nine months, at least ten months, at least eleven months, or at least one year. As described elsewhere herein, the presence of one or more antioxidants and the presence of one or more acids (such as any acid described herein) can contribute to stability. However, in certain embodiments, the aqueous steviol glycoside composition can be stable within the above time period without any additional components.

[0172] In certain embodiments, the aqueous steviol glycoside composition can be further diluted with water or other suitable diluents (in certain embodiments, in addition to liquid alcohols or polyols) to prepare a rebaudioside D concentration in the range of about 150 ppm to about 1000 ppm, and in specific embodiments, about 150 ppm, about 160 ppm, about 170 ppm, about 180 ppm, about 190 ppm, about 200 ppm, about 210 ppm, about 220 ppm, about 230 ppm, about 240 ppm, about 250 ppm, about 260 ppm, about 270 ppm, about 280 ppm, about 290 ppm, about 300 ppm, about 310 ppm, about 320 ppm, about 330 ppm, about 340 ppm, about 350 ppm, about 360 ppm, about 370 ppm, about 380 ppm, about 390 ppm, about 400 ppm, about 410 ppm, about 420 ppm, about 430 ppm, about 440 ppm, about 450 ppm, about 460 ppm, about 470 ppm, about 480 ppm, about 490 ppm, about 500 ppm, about 510 ppm, about 520 ppm, about 530 ppm, about 540 ppm, about 550 ppm, about 560 ppm, about 570 ppm, about 580 ppm, about 590 ppm, about 600 ppm, about 610 ppm, about 620 ppm, about 630 ppm, about 640 ppm, about 650 ppm, about 660 ppm, about 670 ppm, about 680 ppm, about ppm, about 280ppm, about 290ppm, about 300ppm, about 310ppm, about 320ppm, about 330ppm, about 340ppm, about 350ppm, about 360ppm, about 370ppm, about 380ppm, about 390ppm, about 400ppm, about 410ppm, about 420ppm, about 430ppm, about 440ppm, about 450ppm, about 460ppm, about 470ppm, about 480ppm, about 490ppm, about 500ppm, about 510ppm, about 520ppm m, about 530ppm, about 540ppm, about 550ppm, about 560ppm, about 570ppm, about 580ppm, about 590ppm, about 600ppm, about 610ppm, about 620ppm, about 630ppm, about 640ppm, about 650ppm, about 660ppm, about 670ppm, about 680ppm, about 690ppm, about 700ppm, about 710ppm, about 720ppm, about 730ppm, about 740ppm, about 750ppm, about 760ppm, about 770ppm, syrup at about 780 ppm, about 790 ppm, about 800 ppm, about 810 ppm, about 820 ppm, about 830 ppm, about 840 ppm, about 850 ppm, about 860 ppm, about 870 ppm, about 880 ppm, about 890 ppm, about 900 ppm, about 910 ppm, about 920 ppm, about 930 ppm, about 940 ppm, about 950 ppm, about 960 ppm, about 970 ppm, about 980 ppm, about 990 ppm, about 1000 ppm, or any range between any of these values.

[0173] In specific embodiments, a syrup including an aqueous steviol glycoside composition may include about 150 ppm to about 500 ppm of rebaudioside D. In other embodiments, a syrup including an aqueous steviol glycoside composition may include about 180 ppm to about 450 ppm of rebaudioside D. It is within the skill of an ordinary skilled beverage formulator to prepare a syrup having a desired rebaudioside D concentration from an aqueous steviol glycoside composition.

[0174] Additional Ingredients

[0175] In certain embodiments, the aqueous steviol glycoside composition or the syrup comprising it may also include one or more nutritive sweeteners, such as sucrose or high fructose corn syrup. In certain embodiments, depending on the desired sweetness level, the nutritive sweetener may be present in the aqueous steviol glycoside composition in an amount of about 6% by weight to about 71% by weight (such as about 18% by weight to about 62% by weight or about 30% by weight to about 45% by weight) of the aqueous steviol glycoside composition.

[0176] In certain embodiments, the aqueous steviol glycoside composition may also include up to about 18 weight percents of D-psicose, erythritol or a combination thereof. In other embodiments, D-psicose or erythritol may be present in the aqueous steviol glycoside composition in an amount of about 3 weight percents to about 9 weight percents. Alternatively, D-psicose may be present in the aqueous steviol glycoside composition in an amount within the range of about 3 weight percents to about 9 weight percents, and erythritol may be present in the aqueous steviol glycoside composition in an amount of about 3 weight percents to about 6 weight percents. In other embodiments, D-psicose, erythritol or both may be completely or substantially absent in the aqueous steviol glycoside composition.

[0177] In certain embodiments, the aqueous steviol glycoside composition or a syrup comprising the same may also contain a flavor composition, such as natural, equivalent to natural and / or synthetic fruit flavors, plant flavors, other flavors and mixtures thereof. Exemplary fruit flavors include, but are not limited to, orange, lemon, lime, grapefruit, tangerine, tangerine, tangelo, pomelo, apple, grape, cherry and pineapple flavors. Plant flavors include, but are not limited to, cola flavors, tea flavors and mixtures thereof. In certain embodiments, the aqueous steviol glycoside composition also includes cola flavors or tea flavors.

[0178] Other suitable flavoring agents include, but are not limited to, cassia bark, cloves, cinnamon, pepper, ginger, vanilla spice flavoring, cardamom, coriander, root beer, sassafras, ginseng, etc. The flavoring agent may be in the form of an extract, oleoresin, juice concentrate, a base for bottled beverages, or other forms known in the art.

[0179] The specific amount of flavor components that can be used to impart flavor properties depends on the selected flavor, the desired flavor impression, and the form of the flavor component. With the aid of this disclosure, those skilled in the art will be able to easily determine the amount of any specific flavor component to achieve the desired flavor impression.

[0180] The one or more flavoring agents can be used in the form of an emulsion. Flavor emulsions can be prepared by mixing some or all of the flavoring agents together, optionally with other ingredients of the food or beverage and an emulsifier. An emulsifier can be added while or after the flavoring agents are mixed together. In certain exemplary embodiments, the emulsifier is water-soluble. Exemplary suitable emulsifiers include gum arabic, modified starch, carboxymethyl cellulose, tragacanth, ghatti gum and other suitable gums. With the aid of this disclosure, additional suitable emulsifiers will be apparent to those skilled in the art of beverage compositions. In an exemplary embodiment, the emulsifier comprises a flavoring agent and an emulsifier mixture greater than about 3%. In certain exemplary embodiments, the emulsifier may account for about 5% to about 30% of the mixture.

[0181] In certain embodiments, the aqueous steviol glycoside composition or a syrup containing the aqueous steviol glycoside composition may further include caffeine.

[0182] In some embodiments, the aqueous steviol glycoside composition or the syrup containing the aqueous steviol glycoside composition may also include additional ingredients, generally including any ingredient commonly present in food and beverage compositions. Examples of these additional ingredients include, but are not limited to, caramel and other colorants or dyes, foaming agents or defoamers, gums, emulsifiers, tea solids, turbid components, and mineral and non-mineral nutritional supplements. Examples of non-mineral nutritional supplement ingredients are known to those of ordinary skill in the art, and include, for example, antioxidants and vitamins, including vitamin A, vitamin D, vitamin E (tocopherol), vitamin C (ascorbic acid), vitamin B (thiamine), vitamin B2 (riboflavin), vitamin B6, vitamin B12 and vitamin K, niacin, folic acid, biotin, and combinations thereof. Optional non-mineral nutritional supplements are generally present in amounts recognized by good manufacturing practices. Exemplary amounts may be between about 1% and about 100% recommended daily value (RDV), where these RDVs are established. In certain exemplary embodiments, the non-mineral nutritional supplement ingredients may be present in an amount from about 5% to about 20% RDV, where the RDV is established.

[0183] In certain embodiments, aqueous steviol glycoside composition or the syrup containing aqueous steviol glycoside composition may also include one or more preservatives. The solution with pH lower than 4 and especially lower than 3 is usually "microbiologically stable", that is, they can resist the growth of microorganisms, and are therefore suitable for long-term storage before consumption without other preservatives. However, other preservative systems may be used if necessary. As used herein, the term "preservative system" or "preservative" includes all suitable preservatives approved for food and beverage compositions, including but not limited to known chemical preservatives, such as benzoates such as sodium benzoate, calcium benzoate and potassium benzoate, sorbates such as sodium sorbate, calcium sorbate and potassium sorbate, citrates such as sodium citrate and potassium citrate, polyphosphates such as sodium hexametaphosphate (SHMP), and mixtures thereof, and antioxidants such as ascorbic acid, EDTA, BHA, BHT, TBHQ, dehydroacetic acid, dimethyl bicarbonate, ethoxyquin, heptyl p-hydroxybenzoate and combinations thereof. Preservatives may be used in amounts not exceeding the maximum levels mandated by applicable laws and regulations.In some embodiments, the aqueous steviol glycoside composition or a syrup containing the aqueous steviol glycoside composition may include potassium sorbate.

[0184] In certain embodiments, the aqueous steviol glycoside composition or a syrup containing the aqueous steviol glycoside composition may include an antioxidant selected from the group consisting of rutin; quercetin; dihydroflavonoids; flavones; dihydroflavonols; flavonols; flavandiols; leucoanthocyanidins; flavonol glycosides; flavonoid glycosides; isoflavones; and neoflavones. Specifically, flavonoids can be, but are not limited to, quercetin, eriocitrin, eriocitrin, rutin, naringin, naringin, hesperidin, hesperidin, neohesperidin, neocitrus aurantium, rutin, isobarbitalin, scutellaria baicalensis, diosmin, citrus aurantium, citrus aurantium, catechin, catechin gallate, epigallocatechin, epigallocatechin gallate, oolong tea polymerized polyphenols, anthocyanidins, heptamethoxyflavonoids, soybean Glycoside, daidzein, biochanin A, prunus isoflavones, genistein, glycitein, glycitein, genistein, 6,7,4'trihydroxyisoflavone, morin, apigenin, vitexin, baicalin, apigenin, cedarwood bioflavonoids, rubber essence, diosgenin, fisetin, galangin, cotton pigment, geraniol, Japanese cypress flavonoids, primulin, clover alcohol, luteolin, myricetin, orientin, acacia, hexahydroxyflavone and hydroxy-4-flavone.

[0185] Aqueous steviol glycoside composition or the syrup containing aqueous steviol glycoside composition also can optionally comprise one or more suitable food grade acids. Exemplary acid is water-soluble organic acid and its salt, and comprises for example phosphoric acid, sorbic acid, ascorbic acid, benzoic acid, citric acid, tartaric acid, propionic acid, butyric acid, acetic acid, succinic acid, glutaric acid, maleic acid, malic acid, valeric acid, caproic acid, malonic acid, aconitic acid, potassium sorbate, sodium benzoate, sodium citrate, amino acid and any combination in them. In a specific embodiment, aqueous steviol glycoside composition or the syrup containing aqueous steviol glycoside composition comprises malic acid and / or phosphoric acid.

[0186] Kits

[0187] In certain embodiments, the disclosure also includes a kit containing an aqueous steviol glycoside composition. In addition to the aqueous steviol glycoside composition, the kit may also contain any additional elements required for preparing the syrup, such as flavoring agents, acids, antioxidants, etc., without or optionally including any additional water that may be required to dilute the aqueous steviol glycoside composition to prepare the syrup. The kit may also include instructions for preparing syrup or beverages from other optional elements contained in the aqueous steviol glycoside composition and the kit. In certain embodiments, the kit may be provided to a beverage bottling machine or a beverage retailer.

[0188] In other embodiments, the present disclosure includes a kit containing a syrup containing an aqueous steviol glycoside composition. In certain embodiments, the kit may include syrup and instructions for preparing a beverage from the syrup. For example, when provided to a bottling machine, the kit may include instructions for preparing a beverage on a commercial scale. When provided to a retailer, the kit may include instructions for preparing a beverage using a post-mixing delivery system, such as calibration instructions, etc.

[0189] The present disclosure also includes kits, which contain one or more pods, cartridges or other containers, suitable for storing a sufficient amount of syrup containing an aqueous steviol glycoside composition to prepare a single or multiple beverages from the syrup. In some embodiments, the kit may also include a beverage dispensing device suitable for receiving one or more pods or cartridges, wherein, when the user activates, the beverage dispensing device combines the contents of a pod or cartridge with an appropriate volume of optional carbonated water or other diluents to provide a single or multiple beverages. In some further embodiments, the kit may include instructions for operating the beverage dispensing device, cleaning the device, and refilling and / or recycling the used pods or cartridges. In certain embodiments, the beverage dispensing device may be suitable for commercial environments, such as retail environments. In other embodiments, the beverage dispensing device may be suitable for home or "on the go" use. Pods and cartridges suitable for storing syrups for preparing single or multiple beverages and beverage dispensing devices suitable for receiving pods and cartridges for preparing single or multiple beverages are known to those of ordinary skill in the art, whether for home or commercial use.

[0190] Zero or low-calorie beverages

[0191] In addition to the aqueous steviol glycoside compositions, syrups, and kits containing the aqueous steviol glycoside compositions or syrups discussed above, the present disclosure also provides zero-calorie or low-calorie beverages prepared using the aqueous steviol glycoside compositions or syrups containing the aqueous steviol glycoside compositions.

[0192] Generally speaking, beverages prepared directly from aqueous steviol glycoside compositions or from syrups containing aqueous steviol glycoside compositions will have a rebaudioside D concentration in the range of about 5ppm to about 100ppm. In certain embodiments, the rebaudioside D concentration in zero-calorie or low-calorie beverages ranges from about 5ppm to about 95ppm, about 5ppm to about 90ppm, about 5ppm to about 85ppm, about 5ppm to about 80ppm, or about 5ppm to about 75ppm. In specific embodiments, beverages will contain about 5ppm, about 10ppm, about 15ppm, about 20ppm, about 25ppm, about 30ppm, about 35ppm, about 40ppm, about 45ppm, about 50ppm, about 55ppm, about 60ppm, about 65ppm, about 70ppm, about 75ppm, about 80ppm, about 85ppm, about 90ppm, about 95ppm, or about 100ppm of rebaudioside. In other embodiments, the beverage may contain about 30 ppm or about 75 ppm of rebaudioside. Whether the beverage is prepared directly from the aqueous steviol glycoside composition or from a syrup containing the aqueous steviol glycoside composition, one of ordinary skill in the art will be able to select an appropriate amount of water to dilute the raw materials to obtain a beverage having the above specified rebaudioside D concentration.

[0193] In some embodiments, for an aqueous steviol glycoside composition containing about 1.3 to about 1.5% by weight of rebaudioside D, a beverage can be prepared directly from the aqueous steviol glycoside composition by combining, for example, about one volume of the aqueous steviol glycoside composition with about 160 to about 530 volumes of water. Of course, the amount of water required to dilute an aqueous steviol glycoside composition having a rebaudioside D concentration other than about 1.3% to about 1.5% by weight will be different from the above values. That is, as described above, one of ordinary skill in the art will be able to select an appropriate amount of water to dilute the aqueous steviol glycoside composition to obtain a beverage having a rebaudioside D concentration specified herein.

[0194] Thus, in certain embodiments, the present disclosure provides a beverage comprising at least one serving of an aqueous steviol glycoside composition and an amount of water or other diluent sufficient to provide a beverage having a rebaudioside D concentration in the range of about 5 ppm to about 95 ppm, and in certain embodiments, about 20 ppm to about 75 ppm.

[0195] In certain embodiments, the beverage can be prepared by combining about one portion of a syrup containing an aqueous steviol glycoside composition with about 3 to about 7 portions of water. In certain embodiments, a full amount of beverage can be prepared by combining one portion of a syrup containing an aqueous steviol glycoside composition with five portions of water. In certain exemplary embodiments, the water added to the aqueous steviol glycoside composition to form the beverage can be carbonated.

[0196] Therefore, the present disclosure provides zero-calorie or low-calorie beverages, which contain about one volume of syrup containing an aqueous steviol glycoside composition and about 3 to about 10 volumes of water. In another embodiment, the present disclosure provides zero-calorie or low-calorie beverages, which contain about one volume of syrup containing an aqueous steviol glycoside composition and about five volumes of water. In some embodiments, the water can be carbonated.

[0197] In certain embodiments, the zero-calorie or low-calorie beverage can be a carbonated or non-carbonated soft drink, a fountain drink, a frozen ready-to-drink beverage, coffee, tea or other brewed beverage, a dairy beverage, a flavored water, an enhanced water, a juice such as a zero-calorie or low-calorie juice (including diluted ready-to-drink juice concentrate), a juice flavored beverage, a sports drink, a smoothie, a functionally enhanced beverage such as a caffeinated energy drink, or an alcoholic beverage. In a specific embodiment, the beverage composition can be a cola beverage.

[0198] In some embodiments, the beverage can be a cola-flavored carbonated beverage, which characteristically comprises water, a sweetener, cola nut extract and / or other flavoring agents, caramel coloring, phosphoric acid, optional caffeine, and optional other ingredients, etc. With the aid of this disclosure, those skilled in the art will recognize additional and alternative suitable ingredients.

[0199] Carbon dioxide can be used to provide effervescence for some exemplary embodiments of beverages disclosed herein. Any technology and carbonation equipment known in the art for charging carbon dioxide to beverages can be used. Carbon dioxide can enhance beverage taste and appearance, and can help protect beverage purity by inhibiting and / or destroying harmful bacteria. In certain embodiments, for example, beverages can have a CO2 level of up to about 4.0 volumes of carbon dioxide. Other embodiments can have, for example, about 0.5 to about 5.0 volumes of carbon dioxide. As used herein, one volume of carbon dioxide refers to the amount of carbon dioxide absorbed by a given amount of a given liquid such as water at 16°C (60°F) and 0.1 MPa (one atmosphere). The space occupied by one volume of gas is the same as the liquid in which it is dissolved. Those skilled in the art can select carbon dioxide content according to the desired effervescence level and the impact of carbon dioxide on the taste or mouthfeel of beverages.

[0200] In some embodiments, the beverage contains water and stevioside / rebaudioside D complex.

[0201] In some embodiments, stevioside and rebaudioside D may be present in the beverage at a weight ratio of about 1:1 to about 20:1, respectively. In other embodiments, stevioside and rebaudioside D may be present in the beverage at a weight ratio of about 1:1 to about 15:1, respectively.

[0202] In some embodiments, stevioside and rebaudioside D are present in the beverage in a ratio of about 1:1 to about 12:1 by weight.

[0203] In other embodiments, stevioside and rebaudioside D are present in the beverage in a ratio of about 2:1 to about 7:1 by weight.

[0204] In other embodiments, stevioside and rebaudioside D are present in the beverage in a ratio of about 2:1, about 3:1, about 5:1, or about 6:1 by weight.

[0205] In some embodiments, the beverage further comprises a steviol glycoside other than rebaudioside D or stevioside.

[0206] In some embodiments, the steviol glycoside other than rebaudioside D or stevioside is selected from rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside E, rebaudioside F, rebaudioside G, rebaudioside H, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside L, rebaudioside M, rebaudioside O, steviolbioside, rubusoside, and dulcoside A. In other embodiments, the steviol glycoside other than rebaudioside D or stevioside is rebaudioside A, rebaudioside B, rebaudioside C, or rebaudioside M. In other embodiments, the steviol glycoside other than rebaudioside D or stevioside is rebaudioside A.

[0207] Reduced-calorie food products

[0208] In addition to the zero-calorie or low-calorie beverages discussed above, the present disclosure also provides reduced-calorie food products comprising the sweetener compositions described herein.

[0209] Exemplary food products that can incorporate the sweetener compositions described herein include, but are not limited to: oatmeal; cereals; baked goods; cookies; crackers; cakes; brownies; breads; snack foods such as dry snack bars, potato chips or corn chips; popcorn; rice cakes; and other cereal-based food products.

[0210] In some embodiments, the sweetener compositions described herein may be added to food products in a solid form, such as a powder or granules.

[0211] In other embodiments, the sweetener compositions described herein may be added to food products as a liquid.

[0212] In certain embodiments, both liquid compositions and solid compositions can be added to food products.

[0213] Pharmaceutical composition

[0214] The present disclosure also provides pharmaceutical compositions comprising a pharmaceutically active ingredient (API) and a sweetener composition as described herein. Exemplary pharmaceutically active ingredients include, but are not limited to, antacids, reflux inhibitors, anti-flatulence agents, anti-dopamine agents, proton pump inhibitors, cytoprotectants, prostaglandin analogs, laxatives, antispasmodics, antidiarrheals, bile acid sequestrants, opioids, beta-blockers, calcium channel blockers, diuretics, cardiac glycosides, antiarrhythmics, nitrates, antianginal agents, vasoconstrictors, vasodilators, peripheral activators, ACE inhibitors, angiotensin receptor blockers, alpha receptor blockers, anticoagulants, heparins, antiplatelet agents, fibrinolytics, antihemophilic factors, hemostatics, hypolipidemic agents, statins, hypnotics, anesthetics, tranquilizers, antidepressants, antiemetics, anticonvulsants, anti Epileptics, anxiolytics, barbiturates, movement disorder drugs, benzodiazepines, cyclopyrazolones, dopamine antagonists, antihistamines, cholinergics, anticholinergics, emetics, analgesics, muscle relaxants, antibiotics, aminoglycosides, antivirals, antifungals, anti-inflammatory agents, antidiabetic drugs, sympathomimetics, steroids, cerumenlytics, bronchodilators, NSAIDS, antitussives, mucolytics, decongestants, corticosteroids, androgens, antiandrogens, gonadotropins, growth hormones, insulin, antidiabetic drugs, thyroid hormones, calcitonin, bisphosphonates, vasopressin analogs, alkalizing agents, quinolones, anticholinesterases, sildenafil, oral contraceptives. Hormone replacement therapy, bone regulators, follicle stimulating hormone, luteinizing hormone, gamma acid, progesterone, dopamine agonist, estrogen, prostaglandin, gonadorelin, clomiphene, tamoxifen, diethylstilbestrol, antiestrogens, antituberculosis drugs, antimalarials, anthelmintics, antiprotozoal drugs, antiserum, vaccines, tonics, vitamins, epoxy toxic drugs, sex hormones, aromatase inhibitors, somatostatin inhibitors or similar substances or combinations thereof. In some embodiments, the sweetener composition can mask the unpleasant or undesirable taste associated with the API by increasing the sweetness of the pharmaceutical composition containing the API.

[0215] In some embodiments, the sweetener composition can be added to the pharmaceutical composition in a solid form such as a powder or granules. In other embodiments, the sweetener composition can be added to the pharmaceutical composition in a liquid form such as a concentrate or syrup.

[0216] In some embodiments, the sweetener compositions of the present disclosure can be used in solid pharmaceutical compositions. In other embodiments, the sweetener compositions can be used in liquid pharmaceutical compositions.

[0217] Natural Implementation

[0218] The "natural" of certain embodiments of the compositions described herein may be that they do not contain any artificial or synthetic substances (including any color additives from any source) that are not normally desired to be present in food. Therefore, as used herein, "natural" compositions are defined according to the following principles: the raw materials for natural ingredients are present in or derived from nature. Biosynthesis involving fermentation and enzymes may be used, but synthesis with chemical reagents is not used. Artificial colors, preservatives, and flavoring agents are not considered natural ingredients. These ingredients may be processed or purified by certain specific techniques (including at least: physical processes, fermentation, and enzymolysis). Appropriate processing and purification techniques include at least: absorption, adsorption, agglomeration, centrifugation, chopping, cooking (baking, frying, boiling, grilling), cooling, cutting, chromatography, coating, crystallization, digestion, drying (spray drying, freeze drying, vacuum drying), evaporation, distillation, electrophoresis, emulsification, encapsulation, extraction, extrusion, filtration, fermentation, grinding, leaching, impregnation, microbial (rennet, enzymes), mixing, stripping, diafiltration, refrigeration / freezing, squeezing, soaking, washing, heating, mixing, ion exchange, freeze drying, osmosis, precipitation, salting out, sublimation, sonication, concentration, flocculation, homogenization, reconstitution, enzymolysis (using enzymes found in nature). Processing aids (currently defined as substances used as manufacturing aids to enhance the attractiveness or usefulness of food ingredients, including clarifiers, catalysts, flocculants, filter aids and crystallization inhibitors, etc. See 21 CFR § 170.3 (o) (24)) are considered incidental additives and may still be used if removed in an appropriate manner.

[0219] Example

[0220] Compositions and beverages described herein are now further described in detail with reference to the following examples. These examples are provided for illustrative purposes only, and the embodiments described herein should not be construed as being limited to these examples. On the contrary, the embodiments should be understood to encompass any and all variations that become apparent due to the teachings provided herein.

[0221] For the following examples, turbidity is reported in NTU and measured using a Hach 2100AN turbidimeter at 20±2°C. The instrument was calibrated using a STABLCAL calibration kit that included samples with turbidity ranging from 0.1 NTU to 7500 NTU. The test samples were measured in turbidimeter glass bottles and the NTU value was read after a 30 second stabilization period.

[0222] Example 1: Room temperature solubility of rebaudioside D

[0223] Rebaudioside D was added to multiple beakers at increasing concentrations (0.02 wt%, 0.04 wt%, 0.1 wt%, 0.5 wt%, 1 wt%, and 1.5 wt%) at ambient temperature. Turbidity measurements were performed to track solubility in the various samples, and the results were plotted ( Figure 1 ). Figure 1 showed that rebaudioside D is insoluble in water at room temperature, even at very low concentrations.

[0224] Starting from 0.5 wt%, the turbidity reached a maximum of 10,000 to 12,000 NTU (nephelometric turbidity units), indicating that no light could pass through the higher concentration samples.

[0225] Example 2: Solubility of rebaudioside D at elevated temperatures

[0226] The sample prepared in Example 1 was heated to 70° C. and the turbidity was measured again. At 70° C., the 0.5 wt % rebaudioside D sample was soluble. However, the 1 wt % and 1.5 wt % rebaudioside D samples continued to show the greatest turbidity (about 12,000 NTU).

[0227] Example 3: Solubility studies

[0228] A 1 wt % suspension of rebaudioside D in water at ambient temperature was prepared in five separate beakers. Rebaudioside A, stevioside, rebaudioside C, and rebaudioside M were added to each of the first four beakers, respectively, so that the resulting weight ratio of rebaudioside D to the added steviol glycosides was 1:5. As a control, no additional steviol glycosides were added to the fifth beaker.

[0229] After stirring, turbidity measurements were taken from each of the five samples and plotted. The results are shown in Table 2. Based on the turbidity measurements, rebaudioside A and M had no effect on the solubility of rebaudioside D. However, an unexpected synergistic relationship between rebaudioside D and stevioside was found, as a 5:1 (weight / weight) mixture of stevioside and rebaudioside D produced a clear mixture. The combination of rebaudioside C and rebaudioside D also resulted in an increase in the solubility of rebaudioside D. However, as shown in the control group including water, Figure 3 As shown, rebaudioside C was unable to effectively dissolve rebaudioside D, resulting in a turbid suspension (about 1000 NTU).

[0230] Example 4: Temperature and Low Shear Mixing

[0231] This study was conducted using a 5:1 mixture (weight / weight) of rebaudioside A and rebaudioside D and a 5:1 mixture (weight / weight) of a rebaudioside A composition and rebaudioside D, wherein the rebaudioside A composition included 30 wt% stevioside.

[0232] The blends described were combined individually with water to produce a composition having a rebaudioside D concentration of 1.4% by weight based on the total amount of the mixture including water. The mixture was then mixed under low shear for 10 minutes at ambient temperature (21° C.). A 100 g sample was removed and centrifuged, and the resulting supernatant was analyzed for turbidity and the concentration of rebaudioside A and D (HPLC).

[0233] The mixture was then warmed to 45°C and mixed for 10 minutes.Another 100 g sample was removed and analyzed as described above.

[0234] Finally the mixture was heated to 65°C and mixed for 10 minutes.Another 100 g sample was removed and analyzed as described above.

[0235] At each of 21°C, 45°C, and 65°C, neither rebaudioside A nor the rebaudioside A / stevioside combination (including 30 wt% stevioside) enhanced the solubility of rebaudioside D. The data indicate that the above concentrations of a 1.5:1 mixture of rebaudioside D and stevioside mixed under low shear are insufficient to dissolve rebaudioside D even at elevated temperatures.

[0236] The experiment was repeated using a 10:1 mixture of the above compositions, where the final rebaudioside D concentration in each composition was 1.43 wt % based on the total mass of the composition including water. Similar to the 5:1 variation, the mixture of rebaudioside A alone failed to enhance the solubility of rebaudioside D. However, a 10:1 mixture (w / w) prepared using the rebaudioside A composition containing 30 wt % stevioside (3:1 stevioside:rebaudioside D) produced a clear solution.

[0237] Example 5: High Shear Mixing

[0238] A 1.5 wt% colloidal dispersion of rebaudioside D was prepared in 150 L of water in a dissolution tank at 65°C. To this solution was added an amount of a rebaudioside A composition containing 30 wt% stevioside under high shear until the final ratio (weight / weight) of the rebaudioside A composition to rebaudioside D was 5:1. This process produced a clear solution with a 1.5:1 ratio of stevioside to rebaudioside D. This result indicates that shear and temperature play a role in the solubility of rebaudioside D.

[0239] Example 6: Specific Compositions

[0240] According to the above method, an aqueous steviol glycoside composition was prepared from water and sweetener compositions 1, 2 and 3 described in Table 1 to obtain an aqueous steviol glycoside composition having a final rebaudioside D concentration of 1.5 wt % based on the total weight of the aqueous steviol glycoside composition.

[0241] Table 1

[0242]

[0243] For each of the above compositions 1, 2 and 3, rebaudioside D was completely dissolved. In addition, in each of the above compositions, the following steviol glycosides were not detected: rebaudioside E; rebaudioside M; rubusoside; steviol glycosides; and rebaudioside G.

[0244] Example 7: Study on the solubility of rebaudioside D and stevioside

[0245] Aqueous samples containing the amounts of rebaudioside D and stevioside listed in Table 2 were prepared by combining the stated amounts of rebaudioside D and stevioside in water. The samples were then warmed to the temperature listed in the table.

[0246] The appearance of all samples prepared as above was recorded and turbidity was measured to track solubility. The results are shown in Table 2.

[0247] Table 2

[0248]

[0249] This experiment showed that the ratio of stevioside to rebaudioside D required for complete dissolution increased with increasing concentration of rebaudioside D. For example, a ratio of stevioside to rebaudioside D of 2:1 was required for dissolving a mixture containing 0.4% rebaudioside D, while a ratio of stevioside to rebaudioside D of 4:1 was required for dissolving a mixture containing 1.0% rebaudioside D.

[0250] Example 8: Effect of Temperature on Solubility

[0251] Aqueous samples containing the amounts of rebaudioside D and stevioside listed in Table 3 were prepared by combining the stated amounts of rebaudioside D and stevioside in water. The samples were then warmed to the temperature listed in the table.

[0252] The appearance of all samples prepared as above was recorded and turbidity measurements were performed to follow the solubility. The results are shown in Table 3.

[0253] Table 3

[0254]

[0255] Table 3 shows that both stevioside concentration and temperature affect the solubility of rebaudioside D. All four concentrations of rebaudioside D below 0.4 dissolved at 70°C, but precipitated out of solution when cooled, unless stevioside was present. At a concentration of 0.1%, rebaudioside D was insoluble at 20°C, even with a ratio of stevioside to rebaudioside D as high as 4:1. In addition, the ratio of stevioside to rebaudioside D required for complete dissolution increased as the rebaudioside D concentration increased beyond 1.2%. For example, when the concentration of stevioside was 6% (the ratio of stevioside to rebaudioside D was 4:1), rebaudioside D at a concentration of 1.5% could be completely dissolved at 70° C., and when the concentration of stevioside was 30% (the ratio of stevioside to rebaudioside D was 12:1), rebaudioside D at a concentration of 2.5% could be completely dissolved at 70° C. The solutions with a "clear" appearance in Table 3 remained clear when cooled to room temperature.

[0256] Example 9: Effect of Additional Steviol Glycosides on the Solubility of Compositions Containing Rebaudioside D and Stevioside

[0257] Several samples containing 0.4% rebaudioside D and 2.0% stevioside were prepared at 70°C, each resulting in a clear solution. Different concentrations of rebaudioside A, rebaudioside C, rebaudioside B, and rebaudioside M were then added to the stevioside / rebaudioside D solution at 70°C. The solution was allowed to cool to room temperature. The appearance of each sample was recorded, and turbidity measurements were performed to track solubility. The results are shown in Table 4.

[0258] Table 4

[0259]

[0260] Table 4 shows that the addition of rebaudioside A, C or M in the concentration range of 0.1% to 0.4% to the stevioside / rebaudioside D solution does not destroy the rebaudioside D / stevioside complex and therefore does not affect the solubility of rebaudioside D.

[0261] Adding 0.2% or more of rebaudioside B resulted in a turbid solution, however the turbidity was believed to be due to rebaudioside B being found to be insoluble at concentrations above 0.2%. In order to confirm that the turbidity observed in the samples containing rebaudioside B was due to rebaudioside B itself, a solution of stevioside and rebaudioside D was prepared and rebaudioside B was added at a concentration of 0.4% to form a turbid suspension. The sample was centrifuged and filtered, and the aqueous filtrate was analyzed by HPLC. Stevioside and rebaudioside D were completely recovered in the aqueous filtrate, however the filtrate contained only 65% ​​of the rebaudioside B initially added to the mixture. Therefore, the turbidity observed after the addition of rebaudioside B was due to the insolubility of rebaudioside B itself, rather than due to the degradation of the rebaudioside D / stevioside complex.

[0262] Example 10: Effect of steviol glycosides on the solubility of rebaudioside D

[0263] A sample containing 0.8% rebaudioside D and 2.4% stevioside was prepared and heated to a temperature of 70°C. Similar samples containing 0.8% rebaudioside D and 2.4% various steviol glycosides (rebaudioside A, rebaudioside B, rebaudioside M, and rebaudioside C) were prepared and heated to a temperature of 70°C. The sample appearance was recorded and turbidity measurements were performed to track solubility. The results are shown in Table 5.

[0264] Table 5

[0265]

[0266] The data in Table 5 demonstrate that only stevioside is able to complex with rebaudioside D to affect complete solubility at levels suitable for preparing concentrated beverage formulations.

[0267] Example 11: Solubility Study of Spray-Dried Powder and Manually Blended Steviol Glycoside Compositions

[0268] Samples 69-72 in Table 6 were prepared by hand blending the ingredients and adding enough of the resulting mixture to water at 25°C to form a 1% solution.

[0269] In contrast, samples 73-76 were prepared according to the procedure described in Example 9. The resulting solution was then heated to 80-99°C and subsequently spray dried using a Buchi B-290 micro spray dryer at a spray drying temperature of 200°C and a flow rate of 10 ml / min to form a solid powder. The solid powder was then added to sufficient 25°C water to form a 1% solution.

[0270] The solubility and actual temperature of each sample were recorded. Turbidity measurements were performed to track solubility. The results are shown in Table 6.

[0271] Table 6

[0272]

[0273] As shown in Table 6, none of the manually blended mixtures were soluble. However, each mixture prepared according to the procedure described in Example 9 was soluble after spray drying. The data in Table 6 show that the solutions containing the rebaudioside D / stevioside complex can maintain the improved solubility characteristics observed with the complex even after being spray dried to form a powder.

[0274] Example 12: Sensory Evaluation Study

[0275] Sensory testing was performed to demonstrate that rebaudioside D improves the taste of steviosides. Aqueous samples containing the steviol glycosides listed in Table 7 were prepared as follows. Sample 77 was prepared by adding 400 mg of steviosides to 1 L of 0.1% aqueous citric acid buffer solution at 21°C.

[0276] Sample 78 was prepared by adding 600 mg of rebaudioside D to 100 g of water. The resulting suspension was heated to 70°C and 1.8 g of stevioside was added. The mixture was stirred at 70°C for about 15 minutes and then cooled.

[0277] Samples 79-82 were prepared by adding the required amount of rebaudioside D to 100 g of water. The resulting suspension was heated to 70°C and the required amount of stevioside was added. The mixture was stirred at 70°C for about 15 minutes. The required amount of additional steviol glycosides was added and the mixture was stirred at 70°C for about 10 minutes and then cooled.

[0278] Each sample was then diluted to 400 ppm total steviol glycosides in 0.1% aqueous citric acid buffer solution.

[0279] Table 7

[0280]

[0281] Nine expert tasters were then asked to evaluate and compare the sweetness and flavor characteristics of the samples. For each sample, the tasters were provided with a control (sample 1 in Table 7) and a coded sample (one of samples 2-6 in Table 7) at room temperature. The tasters were asked to taste the control first, rinse their mouths with water, and then taste the coded sample. The tasters were then asked to compare the coded samples with the control and rate the bitterness and sweetness intensity on a scale of +5 to -5, where positive scores indicate higher bitterness or sweetness intensity and negative scores indicate lower intensity. Tasters could repeat the tasting multiple times and were required to rinse their mouths with water between each tasting. The same process was repeated for the remaining samples. The bitterness and sweetness intensity results for each sample were averaged and plotted in Figure 4 middle.

[0282] like Figure 4 As shown, samples containing rebaudioside D exhibited reduced bitterness and increased sweetness intensity compared to stevioside alone. Samples containing rebaudioside D, stevioside, and another steviol glycoside also exhibited reduced bitterness compared to stevioside alone.

[0283] Example 13: Sensory Evaluation Study

[0284] A first sample having a weight ratio of stevioside / rebaudioside A to rebaudioside D of 4:1 was prepared by adding and mixing 80 mg of rebaudioside D, 96 mg of stevioside, and 224 mg of rebaudioside A in 70°C water, followed by cooling the resulting solution to room temperature and then diluting an appropriate amount of the solution with pH 3 citric acid buffer to 400 ppm total steviol glycosides (320 ppm stevioside / rebaudioside A and 80 ppm rebaudioside D). A second sample was prepared by adding a sufficient amount of rebaudioside A to water and diluting with pH 3 citric acid buffer to a 400 ppm solution.

[0285] Before tasting each sample, eight expert tasters were provided with water to rinse and clean their mouths. Tasters were provided with two coded samples at room temperature and were asked to taste one coded sample, rinse their mouths with water, and then taste the other coded sample. Tasters were asked to compare each sample based on sweetness intensity, bitterness, sweet aftertaste, and sugar quality, and were asked to identify their preferred sample for each characteristic. Tasters were allowed to repeat the tasting multiple times and were required to rinse their mouths with water between each tasting. Results are shown in Table 1. Figure 5 shown.

[0286] like Figure 5 As shown, 62.5% of the tasters preferred the sweetness intensity and lack of bitterness of the stevioside-rebaudioside D sample over the 400 ppm rebaudioside A sample, and 87.5% of the tasters preferred the sweet aftertaste and sugar quality of the stevioside-rebaudioside D sample over the 400 ppm rebaudioside A sample.

[0287] These experiments surprisingly demonstrated that, although stevioside is generally considered to have an undesirable flavor profile, the unfavorable characteristics of stevioside can be masked and / or suppressed by complexing with rebaudioside D. This is particularly surprising given the 4:1 ratio of stevioside to rebaudioside D, and stevioside is typically discarded as a byproduct of steviol glycoside isolation.

[0288] Example 14: Comparison of spray-dried powder and hand-blended compositions containing rebaudioside D and stevioside

[0289] According to the procedure described in Example 9, one sample containing 0.4% rebaudioside D and 2.0% stevioside was prepared at 70°C. The sample was then spray dried according to the procedure described in Example 11. A second sample was prepared by manually blending solid stevioside and solid rebaudioside D at a weight ratio of 5:1, respectively. Both samples were analyzed by Fourier transform infrared (FTIR) spectroscopy. The spectra obtained are shown in FIG. Figure 6 shown.

[0290] Figure 6The results show that the carbonyl group of stevioside or rebaudioside D changes in absorption in the spray-dried samples compared to the manually blended samples. The data show that the environment around the carbonyl group of stevioside or rebaudioside D changes in the stevioside-rebaudioside D complex in the spray-dried samples, but does not change in the stevioside-rebaudioside D complex in the manually blended samples. This environmental change indicates that a physical bond is formed between stevioside and rebaudioside D in the spray-dried samples.

[0291] The samples prepared as described above were dissolved in water to a concentration of 500 ppm. The resulting solutions were analyzed using a hanging drop tensiometer (Teclis Inc.) to evaluate and quantify the surface activity of each solution. To determine the surface activity, 4 μL of air was released into each solution to form bubbles. A camera was then used to measure the change in bubble volume every 0.75 seconds from the time zero of droplet formation until 2 hours. The results are shown in Figure 2. Figure 7 shown.

[0292] Figure 7 A significant difference in surface activity between the solution containing the spray dried sample and the solution containing the manually blended sample was shown. The difference in surface activity indicates that upon dilution in water, the stevioside-rebaudioside D complex in the spray dried sample remained intact, thus altering the surface activity of the glycoside compared to the manually blended sample where no complexation occurred.

[0293] Example 15: By 13 C NMR comparison of stevioside and stevioside / rebaudioside D complex

[0294] Prepared for passing 13 Three samples were analyzed by C NMR: a 500 ppm stevioside control sample in deuterated water (D2O); a 500 ppm stevioside / rebaudioside D (5:1 weight ratio) complex sample in D2O; and a 500 ppm stevioside / rebaudioside D (1:1 weight ratio) complex sample in D2O; the 5:1 and 1:1 stevioside:rebaudioside D complexes were prepared according to the procedures described in Examples 9 and 11.

[0295] use DD2 600MHz NMR instrument, by 13 Three samples were analyzed by C NMR at 150 MHz at 24 °C. 13 The first sample containing only stevioside was analyzed twice by NMR to establish the method variability. The results showed that the chemical shifts of the same sample run on different days had a deviation of less than 0.1 ppm, indicating the high stability of the NMR instrument. 13 Each complex was analyzed by C NMR.

[0296] exist Fig. 9 and Fig.10 The resulting spectra were compared in and showed that complexing stevioside with rebaudioside D resulted in significant differences in the chemical shifts and peak intensities at carbons 5, 9, 16, 17, and 19 of stevioside. Figure 8 The carbons of stevioside are marked in . The chemical shifts of carbons 5, 9, 16, 17 and 19 of stevioside of each sample are shown in Table 8.

[0297] Table 8

[0298]

[0299] The differences in chemical shift and peak intensity of specific carbon atoms of stevioside indicated the formation of a complex between stevioside and rebaudioside D.

[0300] Although the disclosure refers to specific examples and implementations, those skilled in the art will recognize that there are numerous variations and modifications within the spirit and scope of the disclosure as set forth in the appended claims.

Claims

1. A stevioside / rebaudioside D complex, wherein the stevioside and the rebaudioside D are present in a weight ratio of about 1:1 to about 12:

1. 2 . The complex according to claim 1 , wherein the stevioside and the rebaudioside D are present in a weight ratio of about 2:1 to about 7:

1. 3 . The complex of claim 1 , wherein the stevioside and the rebaudioside D are present in a weight ratio of about 2:1, about 3:1, about 5:1 or about 6:

1.

4. An aqueous steviol glycoside composition comprising: Water; and The complex according to claim 1.

5. The aqueous steviol glycoside composition of claim 4, wherein the rebaudioside D is present in the water at a concentration ranging from about 0.2 wt % to about 3 wt %.

6. The aqueous steviol glycoside composition of claim 5, wherein the rebaudioside D is present in the water at a concentration ranging from about 0.5 wt % to about 1.5 wt %.

7. The aqueous steviol glycoside composition of claim 6, wherein the rebaudioside D is present in the water at a concentration ranging from about 1 wt % to about 1.5 wt %.

8. The aqueous steviol glycoside composition of claim 7, wherein the rebaudioside D is present in the water at a concentration of about 1.3 wt%, about 1.4 wt%, or about 1.5 wt%.

9. The aqueous steviol glycoside composition according to claim 4, further comprising steviol glycosides other than rebaudioside D or stevioside.

10. The aqueous steviol glycoside composition according to claim 9, wherein the steviol glycoside other than rebaudioside D or stevioside is selected from rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside E, rebaudioside F, rebaudioside G, rebaudioside H, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside L, rebaudioside M, rebaudioside O, steviolbioside, rubusoside and dulcoside A.

11. A syrup comprising water and the complex according to claim 1.

12. The syrup of claim 11, wherein the stevioside and the rebaudioside D are present in a weight ratio of about 2:1 to about 7:

1.

13. The syrup of claim 11, wherein the stevioside and the rebaudioside D are present in a weight ratio of about 2:1, about 3:1, about 5:1, or about 6:

1.

14. The syrup according to claim 11, further comprising steviol glycosides other than rebaudioside D or stevioside.

15. The syrup according to claim 14, wherein the steviol glycoside other than rebaudioside D or stevioside is selected from rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside E, rebaudioside F, rebaudioside G, rebaudioside H, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside L, rebaudioside M, rebaudioside O, steviolbioside, rubusoside and dulcoside A.

16. A beverage comprising water and the complex according to claim 1.

17. The beverage of claim 16, wherein the stevioside and the rebaudioside D are present in a weight ratio of about 2:1 to about 7:

1.

18. The beverage of claim 16, wherein the stevioside and the rebaudioside D are present in a weight ratio of about 2:1, about 3:1, about 5:1, or about 6:

1.

19. The beverage of claim 16, further comprising steviol glycosides other than rebaudioside D or stevioside.

20. The beverage of claim 19, wherein the steviol glycoside other than rebaudioside D or stevioside is selected from rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside E, rebaudioside F, rebaudioside G, rebaudioside H, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside L, rebaudioside M, rebaudioside O, steviolbioside, rubusoside and dulcoside A.

21. A stevioside / rebaudioside D complex, wherein the stevioside / rebaudioside D complex is prepared by a method comprising the following steps: mixing stevioside and rebaudioside D in water to form an aqueous suspension containing rebaudioside D; and The aqueous suspension containing rebaudioside D is heated to a temperature of about 45°C or greater for a time sufficient to allow complex formation as evidenced by dissolution of the suspension.

22. The composite of claim 21, wherein the temperature is about 75°C.

23. The composite of claim 21, wherein the mixture is agitated using a high shear process.

24. A method for preparing the stevioside / rebaudioside D complex according to claim 1, the method comprising: mixing stevioside and rebaudioside D in water to form an aqueous suspension containing rebaudioside D; as well as The aqueous suspension containing rebaudioside D is heated to a temperature of about 45°C or greater for a time sufficient to allow complex formation as evidenced by dissolution of the suspension.

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