High Purity Rebaudioside J Sweetener Composition
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Solution Overview
Problem
The food and beverage industry has struggled to replace nutritive sweeteners like sucrose and high-fructose corn syrup with steviol glycosides due to issues such as slow onset or off-tastes, including bitterness, licorice, or lingering aftertastes, in existing steviol glycoside formulations.
Innovation Solution
The development of high purity rebaudioside J and methods for its production, which can be used as a sweetener in beverages and blended with other sweeteners to enhance sweetness profiles and reduce undesirable taste notes.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If steviol glycosides are used to replace sucrose and high-fructose corn syrup, then zero calories and natural sweetness are achieved, but off-tastes including bitterness, licorice, or lingering aftertastes occur
Solution Approach 1:
The patent uses composite materials by blending multiple steviol glycosides (rebaudioside J as the primary component at greater than 85% purity, combined with rebaudioside A and other steviol glycosides) to create a sweetener composition that maintains the zero-calorie benefit while eliminating off-tastes through synergistic flavor profiling
2Object-generated harmful factors
If specific steviol glycosides are used to minimize undesired tastes, then flavor profile improvement is achieved, but suitable flavor profiles broadly accepted by consumers have not been prepared
Solution Approach 1:
The patent applies parameter changes by precisely controlling the purity of rebaudioside J (greater than 85%, with embodiments specifying greater than 90%, 95%, 99%, or 99.9%) and the ratios of blended steviol glycosides to optimize the sweetness profile and minimize off-tastes, achieving broad consumer acceptance
3Manufacturing precision
If high purity rebaudioside J is produced, then sweetness level and taste profile are improved, but production complexity increases
Solution Approach 1:
The patent applies the extraction principle by isolating and purifying rebaudioside J from stevia plant extract or fermentation broth to achieve greater than 85% purity (with embodiments specifying greater than 90%, 95%, 99%, or 99.9% purity), separating the desired compound from impurities and other steviol glycosides through chromatographic or crystallization processes
Data Source
AI summary
The present disclosure provides high purity rebandioside J and methods of making high purity rebaudioside J. The application also provides the use of rebaudioside J as a sweetener, and in particular, the use in beverages.