Amorphous Rebaudioside X Solubility via Phase Transition
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Solution Overview
Problem
Rebaudioside X isolated from Stevia rebaudiana has poor aqueous solubility and dissolution qualities in beverage formulations, necessitating the development of forms with improved solubility.
Innovation Solution
The development of Form A Rebaudioside X, a variable hydrate/solvate, and amorphous Rebaudioside X, along with Rebaudioside X complexes, using methods such as ambient temperature slurrying in a 1:1 mixture of methanol and water, and heating/cooling processes with solvent removal to enhance aqueous solubility.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If Rebaudioside X is isolated from Stevia rebaudiana in its natural form, then it can be obtained as a pure compound, but it has poor aqueous solubility and dissolution qualities
Solution Approach 1:
The patent applies parameter changes by transforming Rebaudioside X from its natural crystalline form into an amorphous form through controlled heating and cooling processes. This changes the physical state and molecular arrangement parameters of the compound, resulting in improved aqueous solubility greater than 0.3% while maintaining purity. The amorphous form allows for better dissolution qualities in beverage formulations compared to the natural crystalline form.
Solution Approach 2:
The patent utilizes phase transitions by heating Rebaudioside X to melt it and then cooling it to form an amorphous solid structure. This phase transition process from solid crystalline to liquid and back to amorphous solid state fundamentally changes the solubility properties. The resulting amorphous form exhibits superior aqueous solubility and dissolution characteristics while maintaining the chemical identity and purity of Rebaudioside X.
2Quantity of substance
If Rebaudioside X is processed to improve solubility through heating and cooling, then aqueous solubility increases to greater than 0.3%, but the process complexity increases
Solution Approach 1:
The patent implements parameter changes through a relatively simple heating and cooling process that transforms the physical state of Rebaudioside X. By controlling temperature parameters during processing, the compound transitions to an amorphous form with improved solubility greater than 0.3%. This approach achieves the solubility enhancement without requiring complex equipment or multi-step processes.
3Quantity of substance
If Rebaudioside X is converted to amorphous form, then solubility greater than 0.3% is achieved, but manufacturing precision requirements increase
Solution Approach 1:
The patent employs phase transitions through controlled heating and cooling to achieve the amorphous form with improved solubility. The process involves melting Rebaudioside X and then cooling it under controlled conditions to prevent crystallization. This phase transition approach achieves the desired amorphous structure with solubility greater than 0.3% while maintaining manageable manufacturing precision requirements through straightforward temperature control.
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 improved aqueous solubility, with amorphous Rebaudioside X showing solubility greater than 0.3%, making them suitable for use in sweetener compositions and beverage applications.
Implementation Method 1
heating a mixture comprising solvent and Rebaudioside X
Implementation Method 2
cooling the mixture
Implementation Method 3
The solvent can be removed by evaporation or spray-drying
Implementation Method 4
characterized by the X-ray diffraction pattern of FIG. 1
Data Source
Figure 1
Figure 2
Figure 3
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 methods of their preparation. Methods of improving the flavor and/or temporal profile of sweetenable compositions, such as beverages, are also provided herein.