Amorphous Rebaudioside D via Spray Drying
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Solution Overview
Problem
Rebaudioside D, a highly sweet glycoside from the Stevia rebaudiana plant, has low water solubility, which limits its application in food production due to the need for high concentrations and potential thermal degradation when heated, making it challenging to maintain stable solutions without heat treatment.
Innovation Solution
The process involves dissolving highly purified crystalline Rebaudioside D in a water-ethanol mixture and spray drying to achieve an amorphous form with improved solubility, or combining it with polyols, non-glycoside fractions, molasses, or caramel at specific ratios, followed by spray drying or granulation to enhance solubility and stability.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If highly purified crystalline Rebaudioside D is used, then purity is improved, but water solubility deteriorates
Solution Approach 1:
The patent changes the physical state parameter of Rebaudioside D from crystalline to amorphous form through spray drying. This parameter change dramatically improves water solubility while maintaining high purity (95-99%), as the amorphous structure eliminates the ordered crystal lattice that limits dissolution.
Solution Approach 2:
The patent creates composite materials by combining Rebaudioside D with carriers such as maltodextrin, inulin, or polyols. These composite amorphous formulations improve solubility through the carrier's hydrophilic properties while maintaining the purity of the active ingredient through controlled processing.
2Quantity of substance
If heat treatment is applied to improve solubility, then dissolution is improved, but thermal degradation occurs
Solution Approach 1:
The patent utilizes the phase transition from crystalline to amorphous state through rapid cooling during spray drying. This phase transition creates a highly soluble form that dissolves at room temperature without requiring heat treatment, thereby avoiding thermal degradation.
Solution Approach 2:
The patent performs preliminary action by converting Rebaudioside D to its amorphous form before use through spray drying. This pre-processing step creates a form that naturally dissolves without heat, preventing thermal degradation that would occur if heat treatment were applied later during application.
3Stability of the object's composition
If crystalline form is used, then stability is improved, but solubility deteriorates
Solution Approach 1:
The patent changes the physical state parameter from crystalline to amorphous through spray drying technology. This parameter change resolves the contradiction by creating an amorphous form that maintains compositional stability while achieving high solubility, as the amorphous structure prevents premature crystallization during storage.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The process increases the solubility of Rebaudioside D to 0.1-3.5% in water at room temperature, preventing premature crystallization and thermal degradation, thus providing stable and efficient solutions for food production.
Implementation Method 1
dissolving highly purified crystalline Rebaudioside D in a water-ethanol mixture and spray drying to achieve an amorphous form with improved solubility
Implementation Method 2
spray drying to achieve an amorphous form with improved solubility
Data Source
AI summary
The invention relates to a process for producing highly soluble compositions containing purified steviol glycosides from Stevia rebaudiana Bertoni plant extract, more particularly Rebaudioside D. Obtained highly soluble compositions are useful as non-caloric sweeteners or in combination with sugar or high intensity sweeteners in edible and chewable compositions such as beverages, confectionaries, bakery products, chewing gums and the like.