Stevviol Glycoside Solubility via Ionic Surfactant Mediation
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Solution Overview
Problem
Crystalline rebaudioside M compositions have poor aqueous solubility and dissolution properties, limiting their concentration in beverage formulations, as they cannot be dissolved above 0.1-0.15% at room temperature, which is not compatible with the syrup manufacture process.
Innovation Solution
A method involving combining crystalline rebaudioside M with an ionic surfactant and an aqueous solution, heating to achieve a clear solution, and then cooling to create a concentrate with enhanced solubility, allowing for higher steviol glycoside content in beverage syrups.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If crystalline rebaudioside M compositions are used in beverage formulations, then the sweetening function is provided, but the aqueous solubility is poor and dissolution properties are limited, preventing concentration above 0.1-0.15% at room temperature
Solution Approach 1:
The patent introduces an ionic surfactant as an intermediary substance to facilitate the dissolution of crystalline rebaudioside M in aqueous solutions. The surfactant acts as a mediator that enables the crystalline sweetener to dissolve at concentrations significantly higher than previously possible (up to 35% w/w), resolving the contradiction between achieving high concentration and maintaining good dissolution properties.
Solution Approach 2:
The patent changes the physical-chemical parameters of the system by introducing ionic surfactants that alter the solubility characteristics of crystalline rebaudioside M. This parameter change enables the system to achieve both high concentration (35% w/w) and good dissolution properties, which were previously mutually exclusive at room temperature.
2Ease of operation
If temperature is increased to improve solubility of crystalline rebaudioside M, then dissolution properties improve, but this approach is not compatible with syrup manufacture process
Solution Approach 1:
The ionic surfactant serves as an intermediary that enables high solubility at room temperature, eliminating the need for high-temperature processing. This resolves the contradiction by allowing good dissolution properties to be achieved through chemical means (surfactant addition) rather than thermal means (temperature increase), thereby maintaining process compatibility with syrup manufacture.
3Quantity of substance
If co-solvents such as ethanol are added to increase solubility, then dissolution properties improve, but this approach is not desirable for syrup manufacture process
Solution Approach 1:
The patent uses ionic surfactants as intermediaries to achieve high solubility without requiring co-solvents like ethanol. The surfactant molecules facilitate the dissolution of crystalline rebaudioside M through their amphiphilic nature, creating micellar structures that solubilize the sweetener in water. This approach achieves the desired concentration (35% w/w) while maintaining full compatibility with syrup manufacture processes, avoiding the need for organic co-solvents.
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 method produces clear, stable concentrates with steviol glycoside content up to 35 wt%, enabling the preparation of high-concentration beverage syrups and ready-to-drink beverages with improved solubility and long-term stability.
Implementation Method 1
combining (i) a crystalline composition comprising rebaudioside M, (ii) at least one surfactant selected from a cationic surfactant and an anionic surfactant and (iii) an aqueous solution to provide a mixture
Implementation Method 2
heating the mixture to provide a clear solution
Data Source
AI summary
Methods of preparing concentrated solutions of crystalline steviol glycoside compositions having relatively high rebaudioside M content are provided herein. The concentrated solutions are stable and can be used to prepared beverage syrups and, ultimately, beverages. Methods of preparing beverage syrups and beverages are also detailed herein.