230 results about "Rebaudioside A" patented technology

The invention provides a high throughput, high purity, high yield system and method of isolating and purifying rebaudioside A (“Reb A”), with acceptable water solubility for all commercial uses, from commercially available Stevia rebaudiana starting material. The invention also provides a means of maximizing yields of 99+% purity Reb A based on the attributes of a given batch of Stevia starting material. The Reb A produced by the invention is water soluble, devoid of bitterness heretofore associated with rebaudioside sweeteners, non-caloric, and suitable for use as a reagent and as an ingredient in orally consumed products, e.g., as a sweetener, flavor enhancer, and flavor modifier.

The invention disclosed relates to a method for the extraction of sweet glycosides from the Stevia rebaudiana Bertoni plant and recovery of individual rebaudioside A and stevioside. The extraction is developed in the presence of pectinase, and the extract is purified using cyclodextrin and bentonite. High purity rebaudioside A is obtained by crystallization and recrystallization from ethanol. High purity stevioside is prepared from the filtrate by purification with cyclodextrin, bentonit, and ion exchange resins. The enzymatic modification of the rebaudioside A, stevioside and the purified extract is carried out using the transferring enzymes derived from Thermoactinomyces vilgaris and Bacillus halophilus.

Highly purified Stevioside and Rebaudioside A were prepared from sweet glycoside extracts obtained from Stevia rebaudiana Bertoni leaves. The resulting sweeteners are suitable as non-calorie, non-cariogenic, non-bitter, non-lingering sweeteners, which may be advantageously applied in foods, beverages, and milk products.

Exemplary embodiments of this invention encompass a method for purifying crude rebaudioside A. In particular, this invention relates to a method for purifying crude rebaudioside A compositions comprising purities from approximately 40% to approximately 95% rebaudioside A to obtain a substantially pure rebaudioside A product with a single crystallization step. Resulting polymorph and amorphous forms of rebaudioside A and methods for preparing polymorph and amorphous forms of rebaudioside A from crude rebaudioside A compositions and substantially pure rebaudioside A compositions also are disclosed.

Methods of preparing highly purified steviol glycosides, particularly rebaudiosides A, D and M are described. The methods include utilizing recombinant microorganisms for converting various staring compositions to target steviol glycosides. In addition, novel steviol glycosides reb D2 and reb M2 are disclosed, as are methods of preparing the same. The highly purified rebaudiosides are useful as non-caloric sweetener in edible and chewable compositions such as any beverages, confectioneries, bakery products, cookies, and chewing gums.

A reduced calorie sweetening composition having stevia extract and a simple sugar, wherein the stevia has a rebaudioside A level of from about 80 wt % to about 99 wt % relative to all steviol glycosides. The sweetener composition can be formulated as non-free flowing solids, powders, granules, or as liquids.

Exemplary embodiments of this invention encompass a method for purifying a low purity steviol glycoside composition. In particular, this invention relates to a method for purifying low purity steviol glycoside compositions to obtain substantially pure steviol glycoside compositions comprising approximately 95% or greater steviol glycosides and approximately 75% or greater rebaudioside A with a single crystallization step.

Highly purified Stevioside, Rebaudioside A and a purified sweet steviol glycoside mixture were prepared from sweet glycoside extracts obtained from Stevia rebaudiana Bertoni leaves. The resulting sweeteners are suitable as non-calorie, non-cariogenic, non-bitter, non-lingering sweeteners, which may be advantageously applied in foods, beverages, and milk products.

Highly purified Stevioside, Rebaudioside A and a purified sweet steviol glycoside mixture were prepared from sweet glycoside extracts obtained from Stevia rebaudiana Bertoni leaves. The resulting sweeteners are suitable as non-calorie, non-cariogenic, non-bitter, non-lingering sweeteners, which may be advantageously applied in foods, beverages, and milk products.

Polymorphic and amorphous forms of Rebaudioside X and methods for preparing the same are provided herein. Also provided herein are Rebaudioside X complexes and methods for preparing the same. Sweetener compositions and sweetened compositions comprising Rebaudioside X forms and Rebaudioside X complexes are described, as well as and methods of their preparation. Methods of improving the flavor and/or temporal profile of sweetenable compositions, such as beverages, are also provided herein.

The invention provides methods of purifying rebaudioside A from a mixture comprising glycosides of the plant Stevia rebaudiana. The methods of the invention are useful for preparing highly pure rebaudioside A compositions from crude Stevia starting compositions that are typically considerably lower in rebaudioside A concentration. The highly pure rebaudioside A compositions are useful as non-caloric sweeteners in edible or chewable compositions such as food, beverages, medicine, candy, chewing gum, and the like.

Recombinant microorganisms, plants, and plant cells are disclosed that have been engineered to express novel recombinant genes encoding steviol biosynthetic enzymes and UDP-glycosyltransferases (UGTs). Such microorganisms, plants, or plant cells can produce steviol or steviol glycosides, e.g., rubusoside or Rebaudioside A, which can be used as natural sweeteners in food products and dietary supplements.

Beverage products and methods for making the same are disclosed. The beverage products comprise a non-nutritive sweetener comprising rebaudioside A and at least one of tagatose, and erythritol, and an acidulant comprising lactic, tartaric, and citric acids.

The invention discloses a genetically engineered bacteria used for producing stevia glycosyltransferase UGT76G1; a UGT76G1 coding gene is inserted between the restriction enzyme cutting sites EcoRI and XhoI of a PYes2 carrier, so as to construct a recombinant plasmid, and then the recombinant plasmid is introduced to expression host Saccharomyces cerevisiae YPH499 to obtain the engineered bacteria; and the coding gene of the UGT76G1 is GenBank, No. GenBank: AY345974.1, and the gene sequence of the coding gene is named as UGT (Udp Glucuronyl Transferase). The invention also discloses a construction method of the genetically engineered bacteria and the application of the bacteria to the production of rebaudioside A. According to the invention, under the condition that expensive UDPG (Uridine Diphosphate Glucose) is not added, cheap carbon source glucose is used as a substrate, the metabolic pathway of UDPG in the yeast is regulated, and then the rebaudioside A is produced from St glycosides through whole cell catalysis.

Beverage compositions sweetened with at least one non-nutritive sweetener, such as a compound from the stevia plant, including steviol glycosides, e.g., rebaudiosides such as Rebaudioside A, stevioside, etc. Lo Han Guo (LHG) juice concentrate is present in an amount sufficient to enhance the mouthfeel of the beverage, yet not affect the taste. Non-nutritive sweetened beverage compositions, natural beverage compositions, and beverage concentrates incorporating steviosides and LHG juice concentrate are provided. In addition, a method for including LHG juice concentrate in a beverage formulation to enhance the mouthfeel of a beverage sweetened with a compound from the stevia plant is provided.

Sweetened compositions comprising at least one sweetener and rebaudioside X are provided herein. Rebaudioside X is present in the sweetened compositions in a concentration at or below the sweetness recognition threshold, while the at least one sweetener is present in a concentration above its sweetness recognition threshold. Rebaudioside X acts to enhance the sweetness of the sweetened compositions, e.g. beverages and concentrate compositions, thereby allowing for preparation of sweetened compositions with reduced calorie content. Methods of enhancing the sweetness of a sweetened composition with rebaudioside X are also provided herein.

A method for breeding Stevia rebaudiana with a high content of RA comprises selecting the plants in the perfect stage with a high RA content as parents and hybridizing them to produce F₁ generation seeds; stabilizing the traits of the F₁ generation in the imperfect stage; producing F₂ generation seeds by a backcross method and optionally producing F3 generation seeds by a further backcross method.

Stevioside is a novel sweeter which is extracted from stevia leaves, and the stevioside in the stevia leaves mainly comprises two components of stevioside and rebaudioside A. The sweetness and mouthfeel of the rebaudioside A are both excellent, while the stevioside has certain lingering bitterness; and as the structure and nature of the rebaudioside A are approximate to the structure and nature of the stevioside, the separation of rebaudioside A and stevioside features high cost and great technical difficulty. In the invention, microorganisms are transformed for 20h-150h under the conditions that the concentration of the stevioside is 0.01%-5% (W/W), the temperature is 25-80 DEG C, the quantity of inverting enzyme or bacterial solution is 0.1%-10% (W/W), and the pH value is 2.0-7.0, and the stevioside contained in the rebaudioside A solution can be selectively degraded, thus obtaining high purity rebaudioside A containing no stevioside. The biotransformation method used in the invention has temperate conditions, does not use toxic methanol and other chemicals or macroporous resin with high cost, thus being a novel technology with safety, greenness and environmental friendliness.

Beverage compositions sweetened with at least one non-nutritive sweetener, such as a compound from the stevia plant, including steviol glycosides, e.g., rebaudiosides such as Rebaudioside A, stevioside, etc. Coconut milk is present in an amount sufficient to enhance the mouthfeel of the beverage, yet not affect the taste. Non-nutritive sweetened beverage compositions, natural beverage compositions, and beverage concentrates incorporating steviol glycosides and coconut milk are also provided. In addition, a method for including coconut milk in a beverage formulation to enhance the mouthfeel of a beverage sweetened with a compound from the stevia plant is provided.