Amorphous Rebaudioside X Solubility via Phase Transition
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Solution Overview
Problem
Rebaudioside X isolated from Stevia rebaudiana has poor aqueous solubility, which hinders its effectiveness in beverage formulations.
Innovation Solution
Development of Form A Rebaudioside X, a variable hydrate/solvate, and amorphous Rebaudioside X with improved solubility, achieved through methods involving ambient temperature slurrying in a 1:1 mixture of methanol and water, and heating followed by solvent removal, respectively.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If Rebaudioside X is isolated from Stevia rebaudiana, then it can be used as a sweetener, but it has poor aqueous solubility which hinders its effectiveness in beverage formulations
Solution Approach 1:
The patent changes the physical state parameter of Rebaudioside X from crystalline to amorphous form, which fundamentally alters its solubility characteristics. The amorphous form exhibits significantly improved aqueous solubility compared to the crystalline form, directly resolving the contradiction between isolation and beverage formulation effectiveness.
Solution Approach 2:
The patent utilizes phase transition from crystalline to amorphous state to improve solubility. By controlling the transformation process through specific processing conditions, the Rebaudioside X achieves a phase change that enhances its aqueous solubility and effectiveness in beverage applications.
2Reliability
If crystalline forms of Rebaudioside X are used, then stability is maintained, but aqueous solubility remains poor
Solution Approach 1:
The patent changes the structural parameter from crystalline to amorphous, which improves aqueous solubility while maintaining compositional stability through controlled processing conditions. This parameter change allows the sweetener to achieve both improved solubility and stability.
Solution Approach 2:
The patent creates a composite system by combining Rebaudioside X with specific excipients or carriers that stabilize the amorphous form. This composite approach maintains the improved solubility characteristics of the amorphous form while ensuring compositional stability during storage and formulation.
3Reliability
If amorphous Rebaudioside X is prepared through heating and solvent removal, then solubility is improved, but additional processing steps are required
Solution Approach 1:
The patent utilizes phase transition through controlled heating and solvent removal to transform crystalline Rebaudioside X into amorphous form. This phase change process, while requiring additional steps, achieves the desired solubility improvement and can be integrated into existing manufacturing workflows.
Solution Approach 2:
The patent changes processing parameters such as temperature, time, and solvent composition to optimize the transformation from crystalline to amorphous form. By carefully controlling these parameters, the process achieves improved solubility while minimizing the complexity and cost of additional processing steps.
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 resulting forms exhibit significantly enhanced aqueous solubility, making them more effective as sweeteners in beverage applications.
Implementation Method 1
amorphous Rebaudioside X has improved solubility properties compared to other forms of Rebaudioside X, including Form A Rebaudioside X. In one embodiment, amorphous Rebaudioside X has an aqueous solubility greater than about 0.3%.
Implementation Method 2
a method for preparing amorphous Rebaudioside X from comprising (i) heating a mixture comprising solvent and Rebaudioside X, (ii) cooling the mixture and (iii) removing the solvent from the mixture to provide amorphous Rebaudioside X.
Implementation Method 3
Form A Rebaudioside X can be characterized by the X-ray diffraction pattern of FIG. 1 when prepared by ambient temperature slurrying of x-ray amorphous Rebaudioside X in a 1:1 mixture of methanol and water.
Data Source
AI summary
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.