STEVIOL GLYCOSIDE COMPOSITIONS HAVING IMPROVED SOLUBILITY

Abstract

Disclosed herein are steviol glycoside compositions containing a steviol glycoside blend that synergistically increases the solubility of rebaudioside D and rebaudioside M. These novel compositions have a clean flavor and can be used as sweeteners or sweetness enhancers in reduced-sugar foods and beverages. Also disclosed herein are methods for making and using these compositions.

Description

[Technical field]

[0001] This application claims priority to U.S. Provisional Patent Application No. 62 / 814,734, filed March 6, 2019, which is incorporated herein in its entirety.

[0002] Disclosed herein are steviol glycoside compositions that contain a steviol glycoside blend that synergistically increases the solubility of rebaudioside D and rebaudioside M. These new compositions have a clean flavor and can be used as sweeteners or sweetness enhancers in reduced sugar foods and beverages.

[0003] Steviol glycosides are a class of compounds capable of imparting sweetness to food and beverage products. These compounds are found in the leaves of Stevia rebaudiana (Bertoni), a perennial shrub native to certain regions of South America, e.g. Brazil and Paraía, and they are structurally characterized by a single common base, steviol. Within the class of steviol glycoside molecules, species differ by the identity and number of carbohydrate residues in positions Cl3 and Cl9 of their base.

[0004] Researchers and food scientists are interested in steviol glycoside compounds because they provide a potential solution to the problem of increasing consumer demand for sweet foods and beverages that are non-caloric or low-caloric.However, these naturally occurring compounds cannot simply be replaced with products that contain glucose or other sugars.Among the challenges faced when using large amounts of steviol glycosides are the undesirable taste characteristics they impart, including one or more of licorice flavor, bitterness, astringency, sweet aftertaste, and bitter aftertaste.

[0005] Next generation steviol glycosides, such as rebaudioside D ("Reb D") and rebaudioside M ("Reb M"), offer better taste characteristics than the more commonly used steviol glycosides, such as rebaudioside A ("Reb A"). However, currently the use of Reb D and Reb M is limited due to their undesirable low solubility.

[0006] The challenges of using Reb D and Reb M are particularly pronounced when one desires to incorporate sweeteners containing them into beverages. Beverage manufacturing processes often involve the production of an intermediate concentrated beverage syrup that is diluted with water to create the finished beverage. Typically, these processes require that the sweetener used remain dissolved in the concentrated beverage syrup for at least 24 hours. For example, many carbonated soft drink manufacturing processes involve the production of a 5+1 slow syrup, which is then diluted with 5 times the volume of carbonated water to create the finished cola beverage. Furthermore, since many beverages have a shelf life of 4 weeks to 1 year, it is often desirable to use sweeteners that have long-term solubility.

[0007] By itself and when used in general applications, Reb D has a water solubility of 350-400 ppm at 21° C. Reb M by itself and when used in general applications has a water solubility of 1300-1500 ppm at 21° C. In contrast, Reb A by itself and when used in general applications has a water solubility of 4000-8000 ppm at 21° C. Summary of the Invention [Problem to be solved by the invention]

[0008] Unfortunately, many beverages require higher amounts of Reb D than the aforementioned solubilities would allow in order to replace the desired amount, if not all, of the sugar typically found in, for example, a cola. Similarly, concentrated cola syrup requires higher amounts of Reb M than the aforementioned solubilities would allow in order to produce low sugar and no added sugar beverages.

[0009] Known methods for improving solubility include spray drying, heating to a specific temperature for a certain period of time, co-crystallization, addition of stabilizers, and addition of solubilization enhancers. However, these methods can be cumbersome and ineffective when attempting to incorporate Reb D and Reb M into a product in sufficient amounts to impart the desired flavor and maintain solubility for a sufficient period of time.

[0010] Thus, there is a need to develop sweetener compositions in which Reb D and Reb M each have high enough solubility to allow these steviols to perceptually, effectively, and fully contribute to the total sweetness of a target end product. The steviol glycoside compositions described herein address this need.

[0011] Disclosed herein are steviol glycoside compositions and methods for making and using these compositions. Various embodiments of the steviol glycoside compositions described herein provide highly soluble sweetener compositions that contain Reb D and Reb M and can be used to make food, beverage, and other products without undesirable taste characteristics.

[0012] One embodiment is directed to a dry blend of steviol glycosides comprising: (a) Reb A, which is 35-80% by weight of the dry blend; (b) Reb D, which is 4-8% by weight of the dry blend; and (c) Reb M, which is 15-22% by weight of the dry blend, wherein the steviol glycosides of the dry blend have a total water solubility of at least 10,000 ppm at 21° C. In another embodiment, these dry blends may be used in preparing sweetened food, beverage, or other products.

[0013] Another embodiment is directed to a method for producing a high solubility sweetener composition comprising dry blending a set of steviol glycosides including Reb A, Reb D, and Reb M to form a dry blend, wherein none of the steviol glycosides or the dry blend have been co-processed, freeze dried, or co-spray dried, Reb D is 4-8% by weight of the dry blend, Reb M is 15-22% by weight of the dry blend, and Reb A is 40-75% by weight of the dry blend, and the steviol glycosides of the dry blend have a combined water solubility of at least 10,000 ppm at 21° C.

[0014] Various embodiments described herein allow the production and use of dry blends of sweeteners that impart a desired level of sweetness and have a desired water solubility. These dry blends can be used as sweeteners in many applications, including, but not limited to, food products, confectioneries, condiments, baked products, tabletop sweetener compositions, beverages, and beverage products. [Brief description of the drawings]

[0015] [Figure 1] FIG. 1 is a bar graph showing the water solubility of each of the four dry blends of the present invention and their components. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0016] Reference will now be made in detail to various embodiments of the invention, examples of which are illustrated in the accompanying drawings. In the following description, numerous specific details are set forth in order to provide a thorough understanding of the invention. However, unless otherwise indicated or implied from the context, the details are intended to be examples and should not be construed as limiting the scope of the invention in any manner. Furthermore, features described in connection with various or specific embodiments should not be construed as not being suitable for use in connection with other embodiments disclosed herein, unless such exclusivity is expressly stated or implied from the context. Dry Blend of Steviol Glycosides

[0017] One embodiment is directed to one or more dry blends of steviol glycosides. In one or more dry blends described herein, one or both of Reb D and Reb M have enhanced solubility. As used herein, the phrase "dry blend" refers to a physical mixture of substances, and the dry blend may, in some embodiments, be made in the absence or essentially absence of water or solvent.

[0018] In some embodiments, one or more of the dry blends described herein contain multiple steviol glycosides. In some embodiments, one or more of the dry blends described herein include at least three steviol glycosides, at least four steviol glycosides, at least five steviol glycosides, or at least six steviol glycosides. In some embodiments, one or more of the dry blends described herein consist or consist essentially of steviol glycosides. In some embodiments, one or more of the dry blends described herein have 3-15, or 3-12, or 4-12, or 6-12, or 6-10 steviol glycosides.

[0019] In other embodiments, one or more of the dry blends described herein comprises Reb D and Reb M; Reb D, Reb M, and Reb A; Reb D, Reb M, and stevioside; or Reb D, Reb M, Reb A, and stevioside. In yet other embodiments, one or more of the dry blends described herein optionally further comprises at least one additional steviol glycoside.

[0020] In some embodiments, one or more dry blends described herein have high solubility of Reb D and Reb M. In some embodiments, the solubility of Reb D contained in one or more dry blends described herein is increased by at least 30%, at least 40%, or at least 50% over the theoretical solubility in the absence of solubility synergy as provided by the present invention. In other embodiments, the solubility of Reb M contained in one or more dry blends described herein is increased by at least 20%, at least 25%, or at least 30% over the theoretical solubility in the absence of solubility synergy as provided by the present invention. Furthermore, in one or more dry blends described herein, the overall solubility of the steviol glycoside components contained in such dry blend is increased by at least 20%, or at least 25% over the theoretical solubility in the absence of solubility synergy as provided by the present invention. In these embodiments, the solubility may be measured in parts per million (ppm), or one of skill in the art may also list in milligrams (mg) per liter (L) of water. As used herein, ppm standards are measured at 21° C.

[0021] In some embodiments, the steviol glycosides contained in one or more dry blends described herein have a total water solubility of at least 10,000 ppm. Total water solubility refers to the water solubility of all steviol glycosides such that there are at least 10,000 milligrams of steviol glycosides per liter of water. In some embodiments, the steviol glycosides contained in one or more dry blends described herein have a total water solubility of 10,000-15,000 ppm, or 10,000-12,000 ppm.

[0022] Furthermore, in various embodiments described herein, one or more dry blends described herein have long-term solubility. As used herein, "long-term solubility" refers to water solubility that persists for at least 5 days at a desired temperature, for example, at room temperature or about 21°C. As used herein, "water solubility" means that when mixed with a solvent, for example, water, the solution is clear (and therefore not cloudy) and no particles are visible. As will be appreciated by those skilled in the art, solubility can be measured by any one or more standardized techniques, including but not limited to those using HPLC.

[0023] In some embodiments, one or more dry blends described herein have a water solubility of at least 10,000 ppm, e.g., 10,000-15,000 ppm, or 10,000-12,000 ppm, measured at 21° C. for at least 5 days, at least 10 days, at least 2 weeks, at least 4 weeks, at least 6 months, or at least 1 year. Further, in some embodiments, one or more dry blends described herein have a water solubility of at least 10,000 ppm, e.g., 10,000-15,000 ppm, or 10,000-12,000 ppm, measured at 21° C. for at least 5 days to at least 2 years, or at least 5 days to at least 1 year, or at least 4 weeks to at least 1 year, or at least 6 months to at least 1 year. Still further, in some embodiments, one or more dry blends described herein have a water solubility at 21° C. of at least 10,000 ppm, e.g., 10,000 to 15,000 ppm, or 10,000 to 12,000 ppm, measured for 5 days to 2 years, or 5 days to 1 year, or 4 weeks to 1 year, or 6 months to 1 year.

[0024] In some embodiments, one or more of the dry blends described herein contains 35-80% by weight Reb A, or 40-75% by weight Reb A, or 50-70% by weight Reb A, or 55-65% by weight Reb A.

[0025] In some embodiments, one or more of the dry blends described herein contains 4-8% by weight Reb D, or 5-7% by weight Reb D, or 5-6% by weight Reb D. In some embodiments, the water solubility of the Reb D component of one or more of the dry blends described herein is at least 600 ppm, or at least 700 ppm, or at least 800 ppm, measured at 21° C. This solubility is measured as the component of the dry blend when the dry blend is dissolved in water.

[0026] In some embodiments, one or more of the dry blends described herein contains 15-22% by weight Reb M, or 16-20% by weight Reb M, or 16-18% by weight Reb M. In some embodiments, the water solubility of the Reb M component of one or more of the dry blends described herein is at least 2000 ppm, or at least 2100 ppm, or at least 2200 ppm, measured at 21° C. This solubility is measured as the component of the dry blend when the dry blend is dissolved in water.

[0027] In some embodiments of one or more of the dry blends described herein, the weight ratio of Reb M to Reb D is from 2.5:1 to 4.5:1, or from 3:1 to 4:1, or from 3:1 to 3.5:1.

[0028] In some embodiments, one or more of the dry blends described herein contain 6-9% stevioside by weight, or 7-8% stevioside by weight. Stevioside may be present in addition to or in place of Reb A.

[0029] In some embodiments, the combined weight percentage of Reb A, Reb D, and Reb M contained in one or more dry blends described herein is at least 50% by weight of the dry blend, at least 55% by weight of the dry blend, at least 60% by weight of the dry blend, at least 65% by weight of the dry blend, at least 70% by weight of the dry blend, at least 75% by weight of the dry blend, at least 80% by weight of the dry blend, at least 85% by weight of the dry blend, at least 90% by weight of the dry blend, at least 95% by weight of the dry blend, at least 98% by weight of the dry blend, or at least 99% by weight of the dry blend. In some embodiments, the combined weight percentage of Reb A, Reb D, Reb M, and stevioside contained in one or more dry blends described herein is at least 50% by weight of the dry blend, at least 55% by weight of the dry blend, at least 60% by weight of the dry blend, at least 65% by weight of the dry blend, at least 70% by weight of the dry blend, at least 75% by weight of the dry blend, at least 80% by weight of the dry blend, at least 85% by weight of the dry blend, at least 90% by weight of the dry blend, at least 95% by weight of the dry blend, at least 98% by weight of the dry blend, or at least 99% by weight of the dry blend.

[0030] In one embodiment, one or more of the dry blends described herein comprises 40-75% by weight Reb A, 4-8% by weight Reb D, and 15-22% by weight Reb M. In another embodiment, one or more of the dry blends described herein comprises 55-65% by weight Reb A, 5-6% by weight Reb D, and 16-18% by weight Reb M. In any of these embodiments, the dry blend may also further comprise stevioside.

[0031] In other embodiments, one or more of the dry blends described herein may also further contain one or more additional steviol glycosides. In other embodiments, the one or more additional steviol glycosides are rebaudioside B (rebaudioside B, "Reb B"), rebaudioside C (rebaudioside C, "Reb C"), rebaudioside D4 (rebaudioside D4, "Reb D4"), rebaudioside E (rebaudioside E, "Reb E"), rebaudioside F (rebaudioside F, "Reb F"), rebaudioside G (rebaudioside G, "Reb G"), rebaudioside H (rebaudioside H, "Reb H"), rebaudioside I (rebaudioside I, "Reb I"), rebaudioside J (rebaudioside J, "Reb J"), rebaudioside K (rebaudioside K, "Reb K"), rebaudioside L (rebaudioside L, "Reb L"), rebaudioside M2 ​​(rebaudioside M2, "Reb M2"), rebaudioside N (rebaudioside N, "Reb N"), rebaudioside O (rebaudioside O, "Reb O"), rebaudioside S (rebaudioside S, "Reb S"), rebaudioside T (rebaudioside T, "Reb T"), rebaudioside U (rebaudioside U, "Reb U"), rebaudioside V (rebaudioside V, "Reb V"), rebaudioside W (rebaudioside W, "Reb W"), rebaudioside Z1 (rebaudioside Z1, "Reb Z1"), rebaudioside Z2 (rebaudioside Z2, "Reb Z2"), steviolmonosides, steviolbioside, rubusoside, dulcoside A, dulcoside B, enzymatically glycosylated steviol glycosides, and combinations thereof. In another embodiment, the additional steviol glycoside is selected from stevioside, Reb B, Reb C, Reb F, dulcoside A, rubusoside, steviolbioside, and combinations thereof.

[0032] In some embodiments, each additional steviol glycoside or all steviol combined is present in limited amounts, such as less than 5%, 4%, 3%, 2%, 1%, 0.5%, or 0.1% by weight. As a non-limiting example, a dry blend of the present invention may contain Reb B in an amount of less than 5%, 4%, 3%, 2%, 1%, 0.5%, or 0.1% by weight of the dry blend. Additionally or alternatively, a dry blend of the present invention may contain Reb C in an amount of less than 5%, 4%, 3%, 2%, 1%, 0.5%, or 0.1% by weight of the dry blend.

[0033] Further, in some embodiments, the dry blend is free or essentially free of one or more of the additional steviols listed above (e.g., present at 0-0.05% by weight or 0-0.01% by weight). As a non-limiting example, in some embodiments, the present invention is essentially free of one or more or all of Reb B, Reb C, Reb E, Reb F, Reb G, Reb H, Reb I, Reb J, Reb K, Reb L, Reb M2, Reb N, Reb S, Reb T, Reb U, Reb V, Reb W, Reb Z1, and Reb Z2. In one embodiment, the dry blend is essentially free of Reb E, Reb N, and Reb O.

[0034] Further, in some embodiments, the dry blend is essentially free of non-steviol glycoside sweeteners. "Non-steviol glycoside sweeteners" are compounds and compositions that can impart a sweet taste but are not within the steviol glycoside class of compounds. How to Make a Dry Blend

[0035] As one skilled in the art will recognize, dry blending refers to mechanically mixing multiple materials to form a product referred to as a dry blend. Methods for making dry blends are well known to those skilled in the art and include, but are not limited to, using a conventional paddle blender, ribbon blender, or twin-shell V-blender for a time sufficient to mix the ingredients, e.g., 10 minutes to 2 hours, or 15 minutes to 1 hour, at, e.g., 50 to 200 rpm or 50 to 100 rpm. Optionally, the ingredients can be premixed and / or they can be charged into the mixer layer by layer. Various methods of the present invention comprise, consist essentially of, consist of, or are characterized by dry blending the ingredients of the present invention.

[0036] In some embodiments, no additional steps are used to combine or form the dry blend of steviol glycosides or when combining or forming the dry blend of steviol glycosides. Thus, for example, the components may not be co-processed, lyophilized, or co-sprayed, either individually or as part of a mixture. Additionally, in some embodiments, the dry blend is formed without the addition of heat and / or without the inclusion of water or solvents. Using a dry blend

[0037] The dry blends of the present invention can be used in a variety of applications, including, but not limited to, being incorporated into food and beverage products. Among the advantages of the dry blends of the present invention is that they can be easily incorporated into known processes for making food, beverage, and other products without any additional processing steps. In some embodiments, when incorporated into beverages, food, or other products, the ingredients of the dry blend remain soluble for at least 4 weeks, or at least 6 months, or at least 1 year, or at least 4 weeks to 1 year, or at least 4 weeks to 6 months, or 4 weeks to 1 year, or 4 weeks to 6 months.

[0038] Examples of food products include, but are not limited to, confectionery, condiments, chewing gum, frozen foods, canned foods, soy-based products, salad dressings, mayonnaise, vinegar, ice cream, cereal compositions, baked products, dairy products such as yogurt, and tabletop sweetener compositions. Examples of beverages include, but are not limited to, ready-to-drink products that are carbonated (e.g., cola or other soft drinks, sparkling drinks, and beer) or non-carbonated (e.g., fruit juices, nectars, vegetable juices, sports drinks, energy drinks, enhanced waters, coconut water, teas, coffees, cocoa drinks, milk-containing beverages, cereal extract-containing beverages, smoothies, and alcoholic beverages), as well as powdered beverage products that are combined with a liquid base such as water, milk, or club soda, and beverage concentrates such as slosh syrups, e.g., 5+1 and 9+1 slosh syrups. The dry blends of the present invention may also be used in dental and pharmaceutical compositions.

[0039] In some embodiments, the dry blends of the present invention may be mixed with a solvent at room temperature prior to or when combined with other ingredients of the food, beverage, or other product, hi other embodiments, a gradient heat treatment may be used.

[0040] When incorporated into a food, beverage, or other product, the dry blend of the present invention may be the sole sweetening ingredient, or other sweeteners may also be incorporated into the product. For example, the dry blend may be combined with at least one additional sweetener, such as a carbohydrate sweetener. Examples of carbohydrate sweeteners include sucrose, fructose, glucose, erythritol, maltitol, lactitol, sorbitol, mannitol, xylitol, D-psicose, D-tagatose, leucrose, trehalose, galactose, rhamnose, cyclodextrins (e.g., α-cyclodextrin, P-cyclodextrin, and y-cyclodextrin), ribulose, threose, arabinose, xylose, lyxose, allose, altrose, mannose, idose, lactose, maltose, invert sugar, isotrehalose, neotrehalose, palatinose or isomaltulose, erythrose, deoxyribose, gulose, idose, talose, erythrulose, xylulose, psicose, turanose, cellobiose, glucosamine, mannosamine, furanose, malt ... cose, fuculose, glucuronic acid, gluconic acid, gluconolactone, abequose, galactosamine, xylo-oligosaccharides (xylotriose, xylobiose, etc.), gentio-oligosaccharides (gentiobiose, gentitriose, gentiotetraose, etc.), galacto-oligosaccharides, sorbose, ketriose (dehydroxyacetone), aldotriose (glyceraldehyde), nigero-oligosaccharides, fructooligosaccharides (kestose, nystose, etc.), maltotetraose, maltotriol, tetrasaccharides, mannan-oligosaccharides, maltooligosaccharides (maltotriose, maltotetraose, maltopentaose, maltohexaose, maltoheptaose, etc.), dextrin, lactulose, melibiose, rhamnose, ribose, high fructose corn / starch syrup (high Examples of the sugar syrup include, but are not limited to, isomerized sugar syrup such as fructose corn syrup, HFCS / high fructose starch syrup, HFSS (e.g., HFCS55, HFCS42, or HFCS90), coupling sugar, soybean oligosaccharides, glucose syrup, and combinations thereof.

[0041] Other additional sweeteners include, but are not limited to, mogroside IV, mogroside V, mogroside VI, iso-mogroside V, grosmoside, neomogroside, siamenoside, monatin and its salts (monatin SS, RR, RS, SR), curculin, glycyrrhizic acid and its salts, thaumatin, monellin, mabyrin, brazzein, hernandulcin, phyllodulcin, glycyphyllin, phloridzin, trilobatin, bayounoside, osladin, polypodoside A, pterocaryoside A, pterocaryoside B, mukurozioside, phlomisoside I, periandrin I, abrusoside A, and cyclocaryoside I.

[0042] The dry blend of the present invention may also be combined with one or more additives, which may or may not be additional sweeteners. Examples of additives include, but are not limited to, carbohydrates, polyols, amino acids and their corresponding salts, sugar acids and their corresponding salts, nucleotides, organic acids, inorganic acids, organic salts (including organic acid salts and organic base salts), inorganic salts, bitter compounds, flavorings and flavor components, astringent compounds, proteins or protein hydrolysates, emulsifiers, weighing agents, gums, coloring agents, flavonoids, alcohols, polymers, essential oils, antifungal agents, and combinations thereof.

[0043] The dry blend of the present invention may also be combined with one or more bulking agents, which may qualify as additives or additional sweeteners. Bulking agents may be used to facilitate the direct replacement of sugars in applications such as baking, cooking, and tabletop applications with the dry blend sweetener of the present invention. Examples of bulking agents include, but are not limited to, bulk sweeteners such as sucrose, dextrose, invert sugar maltose, dextrin, maltodextrin, fructose, levulose, and galactose; low glycemic carbohydrates such as fructooligosaccharides, galactooligosaccharides, mannitol, xylitol, lactitol, erythritol, and malitol; fibers such as polydextrose, resistant maltodextrin, resistant starch, soluble corn fiber, and cellulose; and hydrocolloids such as pectin, guar gum, carboxymethylcellulose, locust bean gum, cassia gum, and alginates.

[0044] The dry blends of the present invention may also be combined with one or more functional ingredients, examples of which include, but are not limited to, antioxidants, dietary fiber sources, fatty acids, vitamins, glucosamine, minerals, pharmaceuticals, and preservatives.

[0045] The subject matter contemplated by this disclosure is described in the following numbered embodiments. Embodiment 1. A dry blend of steviol glycosides comprising: (a) Reb A, which is 35-80% by weight of the dry blend; (b) Reb D, which is 4-8% by weight of the dry blend; (c) Reb M, which is 15-22% by weight of the dry blend; A dry blend of steviol, wherein the steviol glycosides of the dry blend have a total water solubility of at least 10,000 ppm at 21° C. Embodiment 2. The dry blend of embodiment 1, wherein the total water solubility is at least 5 days. Embodiment 3. The dry blend of embodiment 1 or embodiment 2, further comprising stevioside, which is 6-9% by weight of the dry blend. Embodiment 4. (a) Reb A is 55-65 wt.% of the dry blend; (b) Reb D is 5-6% by weight of the dry blend; (c) The dry blend of any one of embodiments 1 to 3, wherein Reb M is 16 to 18% by weight of the dry blend. Embodiment 5. The dry blend of any one of embodiments 1-4, wherein the combined weight percentage of Reb A, Reb D, and Reb M is at least 85% or at least 95%. Embodiment 6. The dry blend of any one of embodiments 1-5, further comprising at least one additional steviol glycoside. Embodiment 7. The dry blend of embodiment 6, wherein the at least one additional steviol glycoside is selected from Reb B, Reb C, Reb D4, Reb E, Reb F, Reb G, Reb H, Reb I, Reb J, Reb K, Reb L, Reb M2, Reb N, Reb O, Reb S, Reb T, Reb U, Reb V, Reb W, Reb Z1, Reb Z2, steviol monosides, steviol biosides, rubusoside, dulcoside A, dulcoside B, enzymatically glycosylated steviol glycosides, and combinations thereof. Embodiment 8. The dry blend of embodiment 6 or embodiment 7, wherein at least one additional steviol glycoside is present in an amount of less than 5% by weight of the dry blend. Embodiment 9. A dry blend according to any one of embodiments 6 to 8, wherein at least one steviol glycoside is Reb B, and Reb B is present in an amount less than 5% by weight of the dry blend or less than 2% by weight of the dry blend. Embodiment 10. A dry blend according to any one of embodiments 6 to 9, wherein at least one steviol glycoside is Reb C, and Reb C is present in an amount of less than 5% by weight of the dry blend or less than 2% by weight of the dry blend. Embodiment 11. A dry blend according to any one of embodiments 6 to 10, wherein at least one steviol glycoside is Reb F, and Reb F is present in an amount of less than 5% by weight of the dry blend or less than 2% by weight of the dry blend. Embodiment 12. A dry blend according to any one of embodiments 6 to 11, wherein the at least one steviol glycoside comprises a combination of at least two of Reb B, Reb C, and Reb F. Embodiment 13. The dry blend of embodiment 12, wherein at least one steviol glycoside comprises a combination of all three of Reb B, Reb C, and Reb F. Embodiment 14. A dry blend according to any one of embodiments 1 to 13, wherein the weight ratio of Reb M to Reb D is from 2.5:1 to 4.5:1, preferably from 3:1 to 4:1. Embodiment 15. A dry blend according to any one of embodiments 1 to 14, wherein the water solubility of Reb D in the dry blend is at least 600 ppm at 21° C. Embodiment 16. A dry blend according to any one of embodiments 1 to 15, wherein the water solubility of Reb M in the dry blend is at least 2000 ppm at 21° C. Embodiment 17. A dry blend according to any one of embodiments 1 to 16, essentially free of non-steviol glycoside sweeteners. Embodiment 18. A beverage comprising a dry blend according to any one of embodiments 1 to 17. Embodiment 19. A beverage according to embodiment 18, wherein the dry blend remains soluble in the beverage for at least 4 weeks, preferably at least 1 year. Embodiment 20. A beverage concentrate comprising a dry blend according to any one of embodiments 1 to 17. Embodiment 21. The beverage concentrate of embodiment 20, wherein the beverage concentrate is a slosh syrup. Embodiment 22. Use of a dry blend according to any one of embodiments 1 to 21 for the preparation of a food or beverage product. Embodiment 23. A method for producing a high solubility sweetener composition comprising dry blending a set of steviol glycosides comprising Reb A, Reb D, and Reb M to form a dry blend, wherein none of the steviol glycosides or the dry blend have been co-processed, freeze dried, or co-spray dried, Reb D is 4-8% by weight of the dry blend, Reb M is 15-22% by weight of the dry blend, and Reb A is 40-75% by weight of the dry blend, and the steviol glycosides of the dry blend have a combined water solubility of at least 10,000 ppm at 21° C. EXAMPLES

[0046] Example 1 Solubility Test Method A dual column system was used to determine the actual versus predicted concentrations of comparative steviol glycoside formulations. Dry blend analysis was performed (in this and all subsequent examples) using high performance liquid chromatography, a variable wavelength detector at 210 nm, and two columns in tandem, both of which were 250 mm x 4.6 mm Phenomenex Synergi 4 μm Hydro-RP 80 Å.

[0047] Measurements were taken weekly over a two week period. Table I shows both the measured total and theoretical solubility of steviol glycosides. [Table 1]

[0048] Comparative product A contains 56% Reb A and 40% Reb M.

[0049] Comparative product B contains 37% Reb A and 60% Reb D.

[0050] Comparative product C contains 28% Reb A, 45% Reb D, and 24% Reb M.

[0051] This table shows that the solubility test method used is consistent with the predicted theoretical solubilities and that the high purity components in these compositions are additive with respect to solubility. Example 2 Solubility of Dry Blend 1

[0052] Dry blends were made containing Reb A, Reb D, and Reb M. Solubility measurements were performed and the proportions of the dry blend (DB 1) components and their solubilities are reported in Table II. [Table 2]

[0053] The normalized percentages of Reb A, Reb D, and Reb M were 73.8%, 6.4%, and 19.8%, respectively. The solubility of DB 1 is significantly higher than that of the products identified in Table I. Example 3 Solubility of Dry Blends 2-4

[0054] Experimental solubility measurements of three dry blends according to the invention were made and compared to theoretical solubility as shown in Table III. [Table 3] Table IV shows the composition of DB2. [Table 4] Table V shows the composition of DB3. [Table 5] Table VI shows the composition of DB4. [Table 6] Example 4 Solubility of Dry Blend 5-10

[0055] Table VII includes the weight percent of Reb A, Reb D, and Reb M in dry blends 5-10 and the observed system solubilities of all steviol glucosides. [Table 7]

[0056] The data in Table VII demonstrate the increased solubility consistency of the dry blends of the present invention. Example 5 Absence of effects of other steviol glycosides

[0057] Four dry blends of the present invention were tested for water solubility, which varied in the amount of each of the components other than Reb A, Reb D, and Reb M. Table VIII shows that increasing the other components did not affect solubility. [Table 8] Table IX shows the composition of DB 11. [Table 9] Table X shows the composition of DB12. [Table 10] Table XI shows the composition of DB 13. [Table 11] Table XII shows the composition of DB14. [Table 12]

[0058] Figure 1 shows a comparison of the components of the data contained in Tables VIII-XII. The total solubilities are all above 10,000 ppm. Furthermore, varying the amounts of stevioside, Reb A, and other steviol glycosides did not decrease the solubility below 10,000 ppm. The present disclosure also includes the following: [1] 1. A dry blend of steviol glycosides comprising: (a) Reb A, which is 35 to 80% by weight of the dry blend; (b) Reb D, which is 4 to 8% by weight of the dry blend; (c) Reb M, which is 15-22% by weight of the dry blend; A dry blend of steviol glycosides, wherein the steviol glycosides of the dry blend have a total water solubility of at least 10,000 ppm at 21° C. [2] 2. The dry blend of claim 1, wherein the total water solubility is at least 5 days. [3] 3. The dry blend according to item 1 or 2, further comprising stevioside, which is 6 to 9% by weight of the dry blend. [4] (a) the Reb A is 55 to 65% by weight of the dry blend; (b) the Reb D is 5-6% by weight of the dry blend; (c) The dry blend according to any one of items 1 to 3, wherein the Reb M is 16 to 18% by weight of the dry blend. [5] 5. The dry blend of any one of the preceding claims, wherein the combined weight percentage of Reb A, Reb D, and Reb M is at least 85% or at least 95%. [6] 6. The dry blend of any one of the preceding claims, further comprising at least one additional steviol glycoside. [7] 7. The dry blend of claim 6, wherein the at least one additional steviol glycoside is selected from Reb B, Reb C, Reb D4, Reb E, Reb F, Reb G, Reb H, Reb I, RebJ, Reb K, Reb L, Reb M2, Reb N, Reb O, Reb S, Reb T, Reb U, Reb V, Reb W, Reb Z1, Reb Z2, steviol monosides, steviol biosides, rubusoside, dulcoside A, dulcoside B, enzymatically glycosylated steviol glycosides, and combinations thereof. [8] 8. The dry blend of claim 6 or 7, wherein the at least one additional steviol glycoside is present in an amount of less than 5% by weight of the dry blend. [9] 9. The dry blend of any one of items 6 to 8, wherein the at least one steviol glycoside is Reb B, and the Reb B is present in an amount of less than 5% by weight of the dry blend or less than 2% by weight of the dry blend.

[10] 10. The dry blend of any one of items 6 to 9, wherein the at least one steviol glycoside is Reb C, and the Reb C is present in an amount of less than 5% by weight of the dry blend or less than 2% by weight of the dry blend.

[11] 11. The dry blend of any one of items 6 to 10, wherein the at least one steviol glycoside is Reb F, and the Reb F is present in an amount of less than 5% by weight of the dry blend or less than 2% by weight of the dry blend.

[12] 12. The dry blend of any one of items 6 to 11, wherein the at least one steviol glycoside comprises a combination of at least two of Reb B, Reb C, and Reb F.

[13] Item 13. The dry blend of item 12, wherein the at least one steviol glycoside comprises a combination of all three of Reb B, Reb C, and Reb F.

[14] 14. The dry blend according to any of the preceding claims, wherein the weight ratio of Reb M to Reb D is from 2.5:1 to 4.5:1, preferably from 3:1 to 4:1.

[15] 15. The dry blend according to any one of items 1 to 14, wherein the water solubility of Reb D in the dry blend is at least 600 ppm at 21° C.

[16] 16. The dry blend according to any one of items 1 to 15, wherein the water solubility of Reb M in the dry blend is at least 2000 ppm at 21° C.

[17] 17. The dry blend of any one of the preceding claims, essentially free of non-steviol glycoside sweeteners.

[18] 18. A beverage comprising the dry blend according to any one of items 1 to 17.

[19] 19. The beverage according to item 18, wherein the dry blend remains soluble in the beverage for at least 4 weeks, preferably at least 1 year.

[20] 18. A beverage concentrate comprising the dry blend according to any one of items 1 to 17.

[21] 21. The beverage concentrate according to claim 20, wherein the beverage concentrate is a slosh syrup.

[22] 22. Use of the dry blend according to any one of items 1 to 21 for the preparation of a food or beverage product.

[23] 1. A method for producing a high solubility sweetener composition comprising dry blending a set of steviol glycosides comprising Reb A, Reb D, and Reb M to form a dry blend, wherein none of the steviol glycosides or the dry blend have been co-processed, freeze-dried, or co-spray-dried; The method of claim 1, wherein the Reb D is 4-8% by weight of the dry blend, the Reb M is 15-22% by weight of the dry blend, and the Reb A is 40-75% by weight of the dry blend, and the steviol glycosides of the dry blend have a total water solubility of at least 10,000 ppm at 21° C.

Claims

1. 1. A dry blend of steviol glycosides comprising: (a) Reb A, which is 40-75% by weight of the dry blend; (b) Reb D, which is 5-6% by weight of the dry blend; (c) Reb M, which is 16-20% by weight of the dry blend; (d) optionally, stevioside, at 6-9% by weight of the dry blend; (e) optionally, at least one additional steviol glycoside; A dry blend of steviol glycosides, wherein the steviol glycosides of the dry blend optionally have a total water solubility of at least 10,000 ppm at 21° C. for at least 5 days.

2. (a) the Reb A is 55-65% by weight of the dry blend; (b) the Reb D is 5-6% by weight of the dry blend; (c) the Reb M is 16-18% by weight of the dry blend.

3. 3. The dry blend of claim 1 or 2, wherein the combined weight percentage of Reb A, Reb D, and Reb M is at least 95%.

4. 3. The dry blend of claim 1 or 2, wherein the at least one additional steviol glycoside is Reb B, wherein the Reb B is present in an amount of less than 5% by weight of the dry blend or less than 2% by weight of the dry blend, or Reb C, wherein the Reb C is present in an amount of less than 2% by weight of the dry blend, or Reb F, wherein the Reb F is present in an amount of less than 5% by weight of the dry blend or less than 2% by weight of the dry blend, or a combination thereof.

5. 5. The dry blend of any one of claims 1 to 4, wherein the weight ratio of Reb M to Reb D is from 2.5:1 to 4.5:

1.

6. 6. The dry blend of any one of claims 1 to 5, wherein the water solubility of Reb D in the dry blend is at least 600 ppm at 21°C.

7. 7. The dry blend of any one of claims 1 to 6, wherein the water solubility of Reb M in the dry blend is at least 2000 ppm at 21°C.

8. 8. The dry blend of claim 1, essentially free of non-steviol glycoside sweeteners.

9. 9. A beverage comprising a dry blend according to any one of claims 1 to 8, optionally wherein the dry blend remains soluble in the beverage for at least 4 weeks.

10. A beverage concentrate comprising the dry blend of any one of claims 1 to 8, optionally a slosh syrup.

11. Use of the dry blend according to any one of claims 1 to 8 for the preparation of a food or beverage product.

12. 1. A method for producing a high solubility sweetener composition comprising dry blending a set of steviol glycosides comprising Reb A, Reb D, and Reb M to form a dry blend, wherein none of the steviol glycosides or the dry blend have been co-processed, freeze dried, or co-spray dried, wherein the Reb D is 5-6% by weight of the dry blend, the Reb M is 16-20% by weight of the dry blend, and the Reb A is 40-75% by weight of the dry blend, and wherein the steviol glycosides of the dry blend have a combined water solubility of at least 10,000 ppm at 21° C.

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