Stevia Sweetener Composition Reducing Bitterness
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Solution Overview
Problem
Stevia compositions often have an unpleasant aftertaste due to high levels of rebaudioside C and dulcoside A, which limits their use as a sweetener despite their high sweetness intensity.
Innovation Solution
Reducing or eliminating rebaudioside C and dulcoside A in stevia compositions, particularly by focusing on steviolbioside and rebaudioside A, to create a sweetener with reduced bitterness and aftertaste, while maintaining high sweetness levels.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If traditional stevia compositions are used, then high sweetness intensity is achieved, but unpleasant aftertaste and bitterness occur due to high levels of rebaudioside C and dulcoside A
Solution Approach 1:
The patent applies the extraction principle by selectively removing rebaudioside C and dulcoside A from stevia compositions through chromatographic separation methods. This extraction of harmful components eliminates the unpleasant aftertaste and bitterness while preserving the desirable sweetening compounds, directly resolving the technical contradiction between sweetness intensity and aftertaste quality.
Solution Approach 2:
The patent changes the compositional parameters of stevia extracts by controlling the content of specific glycosides. By adjusting the ratios and concentrations of rebaudioside A, steviolbioside, and eliminating rebaudioside C and dulcoside A through purification processes, the patent transforms the taste profile from bitter to pleasant while maintaining high sweetness intensity.
2Object-affected harmful factors
If rebaudioside C and dulcoside A are reduced or eliminated, then aftertaste is reduced or eliminated, but production complexity increases
Solution Approach 1:
The patent uses chromatographic media as intermediaries to selectively separate and remove rebaudioside C and dulcoside A. These intermediary substances facilitate the purification process by binding to specific glycosides, enabling their removal while preserving other valuable components, thus reducing aftertaste without requiring overly complex multi-step processes.
3Object-affected harmful factors
If traditional purification techniques are used, then rebaudioside C and dulcoside A are removed, but production cost and time increase
Solution Approach 1:
The patent segments the purification process into targeted steps that specifically address the removal of rebaudioside C and dulcoside A, rather than performing comprehensive purification of all components. This segmented approach focuses resources on eliminating the specific compounds responsible for aftertaste, improving production efficiency while achieving the desired taste profile.
Data Source
AI summary
The invention describes stevia compositions that are devoid of or have minimal concentrations of rebaudioside C and/or dulcoside A to decrease the aftertaste associated with stevia compositions.