Rebaudioside B Purity and Taste via Alkaline Conversion
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Solution Overview
Problem
Current methods for extracting and purifying steviol glycosides from the Stevia rebaudiana plant face challenges due to undesirable taste attributes like bitterness and sweet aftertaste, and there is a lack of efficient processes for preparing rebaudioside B (reb B) suitable for large-scale commercial production, which limits its evaluation as a sweetener and food ingredient.
Innovation Solution
A process involving alkaline conversion of rebaudioside A to rebaudioside B, followed by transformation into carboxylate salts, and optional thermal treatment to enhance solubility, is developed to produce high-purity reb B for use as a sweetness and flavor modifier in food products.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If conventional extraction and purification methods are used for steviol glycosides, then high purity is achieved, but undesirable taste attributes such as bitterness and sweet aftertaste remain prominent
Solution Approach 1:
The patent applies parameter changes by converting rebaudioside A into rebaudioside B through controlled alkaline hydrolysis conditions (pH 7-12, temperature 25-100°C, time 0.5-48 hours). This chemical transformation fundamentally alters the molecular structure to eliminate bitter and licorice-like taste attributes while maintaining high sweetness intensity, thereby resolving the contradiction between purity and taste quality
Solution Approach 2:
The patent utilizes phase transitions in the form of carboxylate salt formation through neutralization of the carboxylic acid group. By converting rebaudioside B into water-soluble carboxylate salts (sodium, potassium, calcium, magnesium, or ammonium salts), the patent enhances solubility and modifies taste properties, eliminating the contradiction between purity and undesirable taste attributes
2Manufacturing precision
If rebaudioside B is prepared through conventional methods, then some purity is achieved, but the process is not suitable for large-scale commercial production
Solution Approach 1:
The patent establishes optimized parameter ranges for alkaline hydrolysis (pH 7-12, temperature 25-100°C, time 0.5-48 hours) that enable scalable production. These parameters can be easily controlled in industrial settings while maintaining high conversion efficiency and product purity, making the process suitable for large-scale commercial production
Solution Approach 2:
The patent employs a systematic purification strategy that discards unwanted byproducts and recovers the desired rebaudioside B product. The process includes filtration, centrifugation, and crystallization steps that efficiently separate rebaudioside B from reaction混合物, enabling high-purity product recovery at commercial scales
3Manufacturing precision
If rebaudioside B is produced with high purity, then taste profile is improved, but solubility remains limited
Solution Approach 1:
The patent utilizes phase transitions by converting rebaudioside B into water-soluble carboxylate salts through neutralization. This chemical phase change transforms the poorly soluble acid form into highly soluble salt forms (sodium, potassium, calcium, magnesium, or ammonium salts), thereby resolving the contradiction between purity and solubility
Solution Approach 2:
The patent applies parameter changes by modifying the chemical state of rebaudioside B through carboxylate salt formation. By changing the ionization state and introducing ionic character, the solubility in water is dramatically enhanced while maintaining the high-purity structure and improved taste profile
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 results in reb B with improved taste profiles and increased solubility, making it suitable for various food and beverage applications, enhancing the use of stevia sweeteners and offering significant advantages in taste and functionality.
Implementation Method 1
rebaudioside A is dispersed in aqueous alkaline solution... rebaudioside A is hydrolyzed to rebaudioside B
Implementation Method 2
The mixture is heated to the temperature of about 110-140° C., preferably about 118-125° C. and is held at maximum temperature for about 0-120 min
Implementation Method 3
The solution is spray dried by a laboratory spray drier operating at about 175° C. inlet and about 100° C. outlet temperatures
Data Source
AI summary
Stevia compositions are prepared from steviol glycosides of Stevia rebaudiana Bertoni. The compositions are able to provide a superior taste profile and can be used as sweetness enhancers, flavor enhancers and sweeteners in foods, beverages, cosmetics and pharmaceuticals.