Rebaudioside Sweetener Formulation for Carbonated Beverage Foaming Control
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Solution Overview
Problem
Carbonated beverages containing natural sweeteners like Stevioside and Rebaudioside (Reb) often foam excessively when opened or poured, leading to unwanted bubbling.
Innovation Solution
Adjusting the content of RebA to 500 ppm or less and RebD and/or RebM to 486 ppm or less, with a mass ratio of RebD and/or RebM to RebA of 0.45 or more, and a total content of RebA and RebD and/or RebM in the range of 0.5 to 13.5 Brix in terms of sucrose, effectively suppresses foaming while maintaining sufficient sweetness.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If natural sweeteners (Stevioside and Rebaudioside) are used in carbonated beverages, then sweetness is provided, but excessive foaming occurs when opened or poured
Solution Approach 1:
The patent applies parameter changes by precisely controlling the concentration ratios of different Rebaudioside compounds (RebA, RebD, RebM) in the sweetener formulation. By setting RebA content to 500 ppm or less and RebD/RebM content to 486 ppm or less with a mass ratio of 0.45 or more, the formulation achieves both desired sweetness and reduced foaming. This quantitative parameter optimization resolves the contradiction between providing sweetness and minimizing harmful foaming effects.
Solution Approach 2:
The patent uses a composite material approach by combining multiple Rebaudioside compounds (RebA, RebD, and RebM) in specific proportions rather than using a single sweetener compound. This composite formulation leverages the different foaming characteristics of each compound to achieve overall foaming suppression while maintaining sweetness, effectively resolving the technical contradiction through material composition optimization.
2Quantity of substance
If RebA content is increased to provide sweetness, then sweetness level improves, but foaming increases
Solution Approach 1:
The patent directly addresses this contradiction by changing the concentration parameter of RebA to 500 ppm or less, while simultaneously adjusting RebD and RebM concentrations to 486 ppm or less with a mass ratio of 0.45 or more. This parameter optimization ensures sufficient sweetness is maintained while RebA-induced foaming is suppressed through controlled concentration levels.
Solution Approach 2:
The patent introduces RebD and RebM as intermediary substances that mediate between the sweetness-providing function and foaming suppression requirement. These compounds act as intermediaries that contribute to sweetness while having lower foaming tendencies than RebA, thereby resolving the contradiction when used in the specified ratio and concentration ranges.
Data Source
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Figure 3(A)~3(B)
Figure 4(A)~4(B)
AI summary
Embodiments of the present invention are carbonated beverages comprising stevia extract in which foaming is suppressed, and a method for producing the same. A carbonated beverage comprising RebA and RebD and/or RebM, wherein a content of RebA is 500 ppm or less, a content of RebD and/or RebM is 486 ppm or less, a mass ratio ((RebD and/or RebM)/RebA) is 0.45 or more and a total content of RebA and RebD and/or RebM is 0.5 to 13.5 in Brix in terms of sucrose.