Anhydrous Rebaudioside D Solubility and Stability
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Solution Overview
Problem
The low water solubility of Rebaudioside D (Reb D) poses challenges in its use in traditional beverage manufacturing, particularly in carbonated beverages, as it precipitates out of solution upon cooling, disrupting processing and resulting in insufficient sweetness levels.
Innovation Solution
A thermally stable anhydrous form of Reb D is developed, which maintains solubility at concentrations up to 3000 ppm at room temperature without precipitation, achieved by converting the non-anhydrous form to a thermally stable anhydrous form through heating, ensuring stability up to 250°C and preserving the compound's structural integrity.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If Reb D is dissolved in aqueous solution at room temperature, then the solution can be prepared, but the solubility is limited to no more than about 450 ppm which yields insufficient sweetness levels
Solution Approach 1:
The patent changes the physical-chemical state of Reb D from hydrated to anhydrous form, fundamentally altering its solubility characteristics. This parameter change enables the compound to achieve both high concentration (3000 ppm) and stability at room temperature, resolving the contradiction between quantity and reliability.
Solution Approach 2:
The patent utilizes phase transition by removing water molecules from the Reb D crystal structure through heating at 100°C for 120 hours, transforming it from a hydrated to an anhydrous phase. This phase transition is the key mechanism that enables superior solubility and stability properties in the final product.
2Quantity of substance
If conventional heating methods are used to increase solubility, then solubility increases to 6000 ppm, but the Reb D precipitates back out upon cooling to room temperature
Solution Approach 1:
The patent applies preliminary action by pre-converting Reb D to its anhydrous form through extended heating before dissolution. This preliminary transformation ensures that when the compound is subsequently dissolved and cooled, it maintains solubility without precipitating, as the anhydrous structure prevents the formation of insoluble hydrated crystals upon cooling.
Solution Approach 2:
The patent exploits phase transitions by maintaining Reb D in an anhydrous phase through controlled heating and drying, then utilizing this phase state to achieve stable dissolution at room temperature. The phase transition from hydrated to anhydrous form is the critical step that prevents precipitation upon cooling.
3Quantity of substance
If Reb D is heated to increase solubility, then solubility improves, but decomposition may occur compromising structural integrity
Solution Approach 1:
The patent carefully controls the heating parameters (temperature of 100°C and duration of 120 hours) to achieve the desired parameter change (conversion to anhydrous form) while staying below the decomposition threshold. This precise parameter control enables solubility enhancement without compromising structural integrity.
Solution Approach 2:
The patent essentially creates a modified version or 'copy' of Reb D in its anhydrous form, which possesses the desired solubility properties without the decomposition issues of the original hydrated form. This copied structure maintains the core identity of Reb D while eliminating its solubility limitations.
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 thermally stable anhydrous form of Reb D provides a stable aqueous solution that remains soluble for at least 24 hours at room temperature, enhancing its usability in beverage production by maintaining effective sweetness levels and preventing precipitation issues.
Implementation Method 1
heating at least a non-anhydrous form of the compound to a sufficient temperature for a sufficient length of time to convert at least a majority of the non-anhydrous form of the compound to a thermally stable anhydrous form of the compound
Implementation Method 2
Upon heating Reb D in aqueous solution at temperatures ranging from about 70°-80° C., the solubility of Reb D increases to as much as 0.6%, (6000 ppm), with no apparent decomposition
Data Source
AI summary
Thermally stable anhydrous Rebaudioside D can be provided by methods disclosed here and has been found to be more soluble in aqueous solutions than the previously known non-anhydrous Rebaudioside D. This physical property makes the anhydrous Reb D amenable to food and beverage manufacturing applications for which the non-anhydrous form is not suitable. Anhydrous Rebaudioside D is useful in sweeteners, and can be included in food and beverage products, which are also disclosed.