Liquid Concentrate Composition with Rebaudioside M Stabilization
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Solution Overview
Problem
Rebaudiosides, particularly rebaudioside M, have low solubility in water, especially in acidic conditions, making it challenging to achieve high concentrations in liquid concentrates for beverages.
Innovation Solution
A liquid concentrate composition comprising steviol glycosides with rebaudioside M at concentrations of 800 ppm or more, stabilized with xanthan and/or iota-carrageenan, and maintained at a pH less than 7, which allows for stable high-concentration solutions without the need for heating or additional processing steps.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If rebaudioside M is included at high concentrations in liquid concentrate, then the sweetness concentration and flavour profile are improved, but the solubility is reduced due to low water solubility especially in acidic conditions
Solution Approach 1:
The patent introduces a stabilizer as an intermediary substance that mediates between the steviol glycosides and the acidic aqueous environment. This stabilizer forms a complex with the steviol glycosides, enabling them to remain dissolved at high concentrations even in acidic conditions where they would normally precipitate. The stabilizer acts as a bridge that allows the sweetener to maintain solubility while achieving the desired high concentration levels.
Solution Approach 2:
The patent changes the physical-chemical parameters of the solution by adjusting pH to acidic levels (below 7) and incorporating specific stabilizers that modify the solubility characteristics. By changing these parameters and using stabilizers that form soluble complexes, the system achieves high concentrations of rebaudioside M while maintaining reliability through the stabilized complex formation that prevents precipitation.
2Reliability
If traditional stabilizers are used to improve solubility, then the stability is improved, but the taste profile and flavour characteristics are degraded
Solution Approach 1:
The patent identifies and changes critical parameters of the stabilizer molecules, specifically selecting stabilizers with molecular structures and chemical properties that do not interfere with the flavour profile. By carefully controlling the chemical composition and concentration ranges of the stabilizer, the system achieves stability while preserving the desirable taste characteristics of the steviol glycosides.
Solution Approach 2:
The patent creates a composite system combining steviol glycosides with specifically selected stabilizers in defined concentration ratios. This composite approach allows the stabilizer to provide the necessary stability function while its molecular structure is designed to be flavour-neutral or flavour-complementary, thus avoiding degradation of the overall flavour profile.
3Quantity of substance
If heating or additional processing steps are used to improve solubility, then the concentration is improved, but the manufacturing complexity and cost are increased
Solution Approach 1:
The patent incorporates the stabilizer into the formulation before the steviol glycosides are added, or pre-mixes the stabilizer with the aqueous phase. This preliminary action ensures that the stabilizer is already in position to form protective complexes with the steviol glycosides upon addition, eliminating the need for subsequent heating or complex processing steps to achieve solubility and high concentration.
Solution Approach 2:
The stabilizer system provides self-service by automatically forming soluble complexes with the steviol glycosides upon mixing, without requiring external energy input in the form of heating. The stabilizer molecules self-assemble with the glycosides to create stable, soluble complexes that maintain high concentrations under acidic conditions, thereby simplifying the manufacturing process and reducing equipment complexity.
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 composition achieves a stable suspension of steviol glycosides at high concentrations, even in acidic conditions, without sedimentation, thereby enabling efficient preparation of beverages with desirable taste profiles and reduced manufacturing costs.
Implementation Method 1
a stabiliser comprising xanthan and/or iota-carrageenan
Implementation Method 2
The composition achieves a stable suspension of steviol glycosides at high concentrations, even in acidic conditions, without sedimentation
Data Source
AI summary
Provided herein is a method of providing a food product. The method includes diluting a liquid concentrate composition with water to provide the food product. The liquid concentrate composition includes steviol glycosides, a stabiliser including xanthan and/or iota-carrageenan, and water. The steviol glycosides include rebaudioside M in an amount of about 800 ppm or more by total weight of the liquid concentrate composition. The pH of the liquid concentrate composition is less than about 7. Also provided herein is a food product obtainable from the method, a kit for providing the liquid concentrate composition, and a method of providing a liquid concentrate composition.