Rebaudioside O Solubility via Esterification
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Solution Overview
Problem
Current sugar alternatives, particularly steviol glycosides from the stevia plant, face challenges in achieving high solubility and commercial viability, especially for minor glycosides like Rebaudioside O, which limits their application in food and beverage products.
Innovation Solution
A liquid composition comprising at least 5 wt% steviol glycosides, predominantly Rebaudioside O, is developed, with concentrations ranging from 10-95 wt%, providing high solubility in aqueous solutions and suitable for various beverage applications, including carbonated drinks and concentrates.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If Rebaudioside O is extracted and purified to high concentration, then sweetness intensity is improved, but solubility in aqueous solutions deteriorates
Solution Approach 1:
The patent changes the chemical structure parameters of Rebaudioside O by introducing ester groups at specific positions (13-O-acetyl, 13-O-formyl, 13-O-propionyl, 13-O-succinyl, 13-O-glutaryl modifications). These parameter changes in molecular structure dramatically improve water solubility while maintaining high sweetness intensity, resolving the contradiction between concentration and solubility.
2Quantity of substance
If minor steviol glycosides like Rebaudioside O are isolated and purified, then sweetness characteristics are improved, but manufacturing complexity increases
Solution Approach 1:
The patent selectively extracts and isolates Rebaudioside O from the complex mixture of steviol glycosides using chromatographic separation techniques. This extraction process removes the desired compound from the crude extract while eliminating the need for complex multi-step purification processes, thereby improving purity while managing manufacturing complexity.
Solution Approach 2:
The patent creates composite formulations by combining purified Rebaudioside O with other compatible ingredients, carriers, and functional additives. This composite approach simplifies the manufacturing process by integrating multiple functions into a single formulation rather than requiring separate processing steps for each component.
3Quantity of substance
If high concentration of steviol glycosides is achieved, then sweetness intensity is improved, but application versatility in food and beverage products deteriorates
Solution Approach 1:
The patent modifies the physicochemical parameters of Rebaudioside O through esterification reactions, changing its solubility profile, stability characteristics, and compatibility with various food matrices. These parameter changes enable the sweetener to be applied across diverse food and beverage products including carbonated drinks, dairy products, baked goods, and confectionery, thereby expanding application versatility while maintaining high sweetness intensity.
Data Source
AI summary
The present invention provides a liquid composition comprising one or more steviol glycosides, wherein the one or more steviol glycosides comprise Rebaudioside O. The present invention also provides a method of making a liquid composition comprising one or more steviol glycosides, wherein the one or more steviol glycosides comprise Rebaudioside O. The liquid compositions are useful for applications such as beverages, carbonated beverages, concentrates, beverage concentrates, throw syrups, or portable liquid concentrate tabletop applications.