Stevia Beverage Composition for Sweetness With Less Foaming
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Solution Overview
Problem
The blending of stevia extracts in beverages leads to intensified foaming, which is not effectively addressed by existing technologies.
Innovation Solution
A beverage formulation with specific ratios of Rebaudioside A (RebA) and Rebaudioside M (RebM) is used, where the total content of RebA and RebM is 1 to 7.5 in terms of sucrose Brix, the mass ratio RebM/RebA is 2.5 or more, and the mass ratio RebM/RebA is 1.51 x 10 -3< or more, to suppress foaming while maintaining sweetness.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If stevia extract is blended in beverage, then sweetness is provided, but foaming intensifies
Solution Approach 1:
The patent changes the chemical composition parameters of the sweetener by specifying precise ratios of RebM to RebA (mass ratio of 2.5 or more) and controlling the RebM/sucrose mass ratio (1.51 x 10^-3 or more). This parameter optimization resolves the contradiction by maintaining sweetness while suppressing foaming through the specific chemical properties of RebM at these concentrations.
Solution Approach 2:
The patent uses a composite sweetener system combining multiple steviol glycosides (RebM and RebA) in specific proportions rather than using a single compound. This composite approach leverages the complementary properties of each glycoside to achieve both sweetness and foaming suppression simultaneously.
2Object-generated harmful factors
If RebM content is increased to suppress foaming, then foaming is reduced, but sweetness may be affected
Solution Approach 1:
The patent optimizes the concentration parameters by setting the RebM content at 1 or more in terms of sucrose Brix and controlling the RebM/RebA mass ratio at 2.5 or more. These specific parameter ranges ensure sufficient sweetness while achieving foaming suppression, resolving the contradiction between these two properties.
Solution Approach 2:
The patent applies local quality by emphasizing the dominant role of RebM (which has foaming suppression properties) while maintaining a controlled presence of RebA (which contributes to sweetness). The mass ratio requirement ensures RebM predominates locally in the sweetener composition, achieving foaming control while preserving overall sweetness through the combined effect.
Data Source
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AI summary
There are provided a beverage in which foaming is suppressed and a stevia extract is blended, and a method for producing the same. A beverage, wherein a total content of RebA and RebD and/or RebM is 1 to 15 in Brix in terms of sucrose, a content of RebD and/or RebM is 1 or more in Brix in terms of sucrose, and ((RebD and/or RebM)/RebA) is 0.35 or more in a mass ratio.