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WO2025085207A2 - Compositions d'édulcorant et leur procédé de fabrication - Google Patents

Compositions d'édulcorant et leur procédé de fabrication Download PDF

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Publication number
WO2025085207A2
WO2025085207A2 PCT/US2024/047551 US2024047551W WO2025085207A2 WO 2025085207 A2 WO2025085207 A2 WO 2025085207A2 US 2024047551 W US2024047551 W US 2024047551W WO 2025085207 A2 WO2025085207 A2 WO 2025085207A2
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WIPO (PCT)
Prior art keywords
steviol
steviol glycosides
less
rebaudioside
glycosides
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WO2025085207A3 (fr
Inventor
Els Ginette Alexander Dendooven
Ronny Leontina Marcel Vercauteren
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Cargill Inc
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Cargill Inc
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Publication of WO2025085207A2 publication Critical patent/WO2025085207A2/fr
Publication of WO2025085207A3 publication Critical patent/WO2025085207A3/fr
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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • A23L27/36—Terpene glycosides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/52—Adding ingredients
    • A23L2/60—Sweeteners
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/03—Organic compounds

Definitions

  • sugars such as sucrose, fructose, and glucose
  • sucrose provides superior sweetness characteristics, it is caloric.
  • sugar substitutes can provide a sweetened taste to products
  • there may be limitations to preparing products with sugar substitutes For example, consumers may find that the sensory and temporal characteristics of sugar substitutes differ from those found in caloric sweeteners such as glucose, sucrose, and/or fructose. These sensory characteristics can limit the use of sugar substitutes in products and become increasingly limiting as the concentration of sugar substitute increases. Further, the chemical and physical characteristics of sugar substitutes may differ from caloric sweeteners.
  • Stevia is a genus of about 240 species of herbs and shrubs in the sunflower family (Asteraceae), native to subtropical and tropical regions from western North America to South America.
  • the species Stevia rebaudiana commonly known as sweetleaf, sweet leaf, sugarleaf, or simply stevia, is widely grown for its sweet leaves.
  • Steviol glycosides are a class of sweet-tasting glycosylated diterpene compounds commonly obtained from the leaves of Stevia rebaudiana. Various such compounds are known, each having differing properties, taste profiles, and chemical structures.
  • a typical steviol glycoside is characterized by a single steviol backbone and contains one or more carbohydrate residues at C13 and Cl 9.
  • rebaudioside A contains a branched group of three glucosyl groups at C 13 and a single P-glucosyl at C 19, while rebaudioside D contains the same unit at Cl 3 but a diglucosyl at Cl 9.
  • Steviol glycosides can serve as powerful sweeteners even at low concentrations — providing a sweetening effect approximately 150 to 450 times greater than an equivalent amount of sugar.
  • Steviol glycosides offer a non-caloric alternative to traditional caloric sweeteners such as glucose, sucrose, and/or fructose. Although steviol glycosides have higher sweetness intensity than sugar, they are less soluble in water. This can limit the use of steviol glycosides in various consumer products, particularly those which seek to use steviol glycosides in the highest concentrations. For example, it has been reported that rebaudioside D is difficult to use in food products because of its low solubility and poor dissolution in water at room temperature. For instance, rebaudioside D needs to be heated to near boiling water temperature for 2 hours in order to achieve complete dissolution at 0.8 % concentration.
  • rebaudioside M obtained from Stevia rebaudiana has poor water solubility and dissolution qualities in beverage formulations (e.g., see US 2014/0171519). Certain methods to improve rebaudioside solubility are less than desirable because they are labor intensive, requiring high processing temperatures. For example, see WO 2013148177.
  • the present disclosure provides steviol glycoside compositions and methods for sweetening a food or beverage product.
  • An aqueous steviol glycoside solution includes 5 wt% or more, 10 wt% or more, 15 wt% or more, 20 wt% or more, 25 wt% or more, or 30 wt% or more, of one or more steviol glycosides; and choline chloride in an amount such that a weight ratio of choline chloride to water is between 4 and 7, between 4.5 and 6.5, between 5.0 and 6.0, or between 5.25 and 5.75.
  • the one or more steviol glycosides and the choline chloride may be present at a weight ratio of 0.65 or lower.
  • the one or more steviol glycosides and water may be present at a weight ratio of 4 or lower.
  • An aqueous steviol glycoside solution includes one or more steviol glycosides; choline chloride; and water, the one or more steviol glycosides and choline chloride being present at a weight ratio of 0.65 or lower, and the one or more steviol glycosides and water being present at a weight ratio of 4 or lower.
  • the steviol glycosides are present at a total concentration of less than 40 wt%, less than 38 wt%, less than 35 wt%, or 33.3 wt% or less.
  • the one or more steviol glycosides may include rebaudioside D and rebaudioside M.
  • the solution may include rebaudioside D and rebaudioside M in a total amount of 80 wt% or more, 90 wt% or more, or 95 wt% or more of total steviol glycosides.
  • the solution may include rebaudioside M in an amount of 50 wt% or more, 60 wt% or more, 70 wt% or more, 80 wt% or more, 90 wt% or more, or 95 wt% or more of total steviol glycosides.
  • the solution may include rebaudioside D in an amount of 50 wt% or less, 25 wt% or less, 20 wt% or less, 15 wt% or less, or 10 wt% or less of total steviol glycosides, optionally wherein the solution may include rebaudioside D in an amount of 5 wt% or more or 10 wt% or more of total steviol glycosides.
  • the solution may include steviol glycosides other than rebaudioside D and rebaudioside M at a concentration of 5 wt% or less, 2 wt% or less, or 1 wt% or less of total steviol glycosides.
  • a steviol glycoside composition includes one or more steviol glycosides; and choline chloride, wherein in an aqueous solution comprising the steviol glycoside composition such that the choline chloride is at a ratio of 5.5 parts to 1 part water, at least 5 wt%, 10 wt%, 15 wt%, 20 wt%, 25 wt%, or 30 wt% of the one or more steviol glycosides is solubilized.
  • a method for increasing solubility of a steviol glycoside composition includes adding one or more steviol glycosides and choline chloride to an aqueous solution to form a steviol glycoside composition with a weight ratio of choline chloride to water is in a range of 4 to 7, 4.5 to 6.5, 5.0 to 6.0, or 5.25 to 5.75 and the solubility of the steviol glycoside composition is higher than when the steviol glycoside composition is added to an aqueous solution with a weight ratio of choline chloride to water that is outside of the range.
  • the one or more steviol glycosides and the choline chloride may be present in the steviol glycoside composition at a weight ratio of 0.65 or lower.
  • the one or more steviol glycosides and water may be present in the steviol glycoside composition at a weight ratio of 4 or lower.
  • the steviol glycoside composition may include a total of 5 wt% or more, 10 wt% or more, 15 wt% or more, 20 wt% or more, 25 wt% or more, or 30 wt% or more, of the one or more steviol glycosides.
  • the steviol glycoside composition may include a total of 40 wt%, less than 38 wt%, less than 35 wt%, or 33.3 wt% or less, of the one or more steviol glycosides.
  • the one or more steviol glycosides may include rebaudioside D and rebaudioside M.
  • the steviol glycoside composition may include steviol glycosides other than rebaudioside D and rebaudioside M at a concentration of 5 wt% or less, 2 wt% or less, or 1 wt% or less.
  • the steviol glycoside composition may include rebaudioside D and rebaudioside M in a total amount of 80 wt% or more, 90 wt% or more, or 95 wt% or more of total steviol glycosides.
  • the steviol glycoside composition may include rebaudioside M in an amount of 50 wt% or more, 60 wt% or more, 70 wt% or more, 80 wt% or more, 90 wt% or more, or 95 wt% or more of total steviol glycosides.
  • the steviol glycoside composition may include rebaudioside D in an amount of 50 wt% or less, 25 wt% or less, 20 wt% or less, 15 wt% or less, or 10 wt% or less of total steviol glycosides, optionally wherein the steviol glycoside composition may include rebaudioside D in an amount of 5 wt% or more or 10 wt% or more of total steviol glycosides.
  • the steviol glycoside composition may include steviol glycosides other than rebaudioside D and rebaudioside M at a concentration of 5 wt% or less, 2 wt% or less, or 1 wt% or less of total steviol glycosides.
  • the one or more steviol glycosides are present at a total concentration of less than 40 wt%, less than 38 wt%, less than 35 wt%, or 33.3 wt% or less.
  • the present disclosure further provides for use of choline chloride to increase solubility of one or more steviol glycosides.
  • FIG. 1 shows a photo of a 30.3% solution of Reb M/Reb D in a ratio of 18/82 (left beaker) and a 29.0% solution of Reb D (right).
  • the 30.3% mixed solution is clear and completely soluble, while the 29.0% solution of Reb D alone is clear but has some crystallization.
  • compositions such as sweetener compositions and other compositions, and in particular, steviol glycoside compositions which have improved water solubility.
  • compositions containing a steviol glycoside component or a mixture of a variety of steviol glycosides may optionally include other steviol glycosides.
  • the compositions may optionally include other additional components.
  • the steviol glycoside component can include one or more steviol glycosides.
  • the term steviol glycoside refers to rebaudioside A (Reb A) (CAS # 58543-16-1), rebaudioside B (Reb B) (CAS # 58543-17-2), rebaudioside C (Reb C) (CAS # 63550-99-2), rebaudioside D (Reb D) (CAS # 63279-13-0), rebaudioside E (Reb E) (CAS # 63279-14-1), rebaudioside EE (Reb EE), rebaudioside F (Reb F) (CAS # 438045-89-7), 1,3-stevioside (rebaudioside G or Reb G), rebaudioside I (Reb I) (MassBank Record: FU000332), rebaudioside J (Reb J) (CAS # 1313049-59-0), rebaudioside M (Reb M) (CAS # 1220616-44-3),
  • Rebaudiosides can be isolated and purified before use. Rebaudiosides can be used in commercially available form, obtainable from Cargill, Inc. (Wayzata, MN).
  • Steviol glycosides are sometimes used as blends, such as blends of Reb D and Reb M.
  • Such blends may be notated as “rebaudioside D/M” or “Reb D/M”, and may include the two rebaudiosides, their related isomers (e.g., natural or synthetic), and/or salts thereof.
  • This terminology format may be used for compositions having any other combination of glycosides, for example, but not limited to Reb D/G, Reb D/M/0, Reb N/O, Reb D/E, and the like.
  • steviol glycosides comprise a steviol backbone and differ by the presence and arrangement of carbohydrate residues at the C 13 and C19 positions of the steviol backbone, according to the atom numbering on the base shown below.
  • the glucopyranosyl residues represent groups Ri and R in the following formula:
  • Glu glucose; Rha: rhamnose; Xyl: xylose
  • Steviol glycosides differ structurally and also exhibit different properties, including solubility. In general, steviol glycosides are less soluble in water than sugar. Further, some steviol glycosides are less soluble than other steviol glycosides. Different steviol glycosides also provide different sensory properties, such as taste and sweetness intensity. Stevioside (comprising three glucose units) and rebaudioside A (comprising four glucose units) are found in greater abundance in stevia extracts and have particular sweetness attributes. Both stevioside and rebaudioside A add sweetness but can also be perceived as exhibiting bitterness attributes, especially at higher concentrations.
  • minor steviol glycosides are found in much lower abundance in stevia extracts and can sometimes be termed “minor” steviol glycosides, even when they are used as a primary component in a composition.
  • minor steviol glycosides can include rebaudioside D and rebaudioside M, which are found in lower abundance in stevia extracts and comprise different sweetness attributes than the more abundant steviol glycosides.
  • Some of the sweetness attributes of these minor steviol glycosides can be preferred over the major steviol glycosides.
  • rebaudioside D and rebaudioside M exhibit reduced bitterness attributes compared to rebaudioside A. But some of the minor steviol glycosides may be less soluble in water and other aqueous solutions.
  • a steviol glycoside that provides a desired flavor profde and/or sweetness intensity but has a low solubility in water.
  • rebaudioside D may have desired sensory properties but has relatively low solubility and poor dissolution in water at room temperature.
  • rebaudioside M may have desired sensory properties but has poor water solubility and dissolution qualities in beverage formulations.
  • the steviol glycoside compositions discussed herein may be sweetener compositions or other compositions, such as foodstuffs, including the steviol glycoside composition. While the following discussion references steviol glycoside compositions, it should be understood that the discussion applies to sweetener composition and other compositions, as well, whether or not they would be considered sweetener compositions.
  • a steviol glycoside composition of the present disclosure includes one or more steviol glycosides and a solubility enhancer.
  • the solubility enhancer increases the solubility of the one or more steviol glycosides in aqueous solutions.
  • the solubility enhancer may be choline chloride.
  • the one or more steviol glycosides may be selected from steviolmonoside, steviolbioside, stevioside, rebaudioside A (Reb A), rebaudioside B (Reb B), rebaudioside C (Reb C), rebaudioside D (Reb D), rebaudioside DG (Reb DG), rebaudioside E (Reb E), rebaudioside F (Reb F), rebaudioside J (Reb J), rebaudioside M (Reb M), rebaudioside N (Reb N), rebaudioside O (Reb O), rebaudioside V2 (Reb V2), rubusoside, dulcoside A, steviol- 13-monoside, steviol- 19-monoside, 13-[(P-D-glucopyranosyl)oxy)kaur-16-en-18-oic acid 2-O-P- D-glucopyranosyl-p-D-glucopyranosyl
  • the one or more steviol glycosides may be selected from rebaudioside A (Reb A), rebaudioside B (Reb B), rebaudioside C (Reb C), rebaudioside D (Reb D), rebaudioside J (Reb J), rebaudioside M (Reb M), rebaudioside N (Reb N), rebaudioside O (Reb O), and combinations of two or more thereof.
  • the one or more steviol glycosides includes Reb D.
  • the one or more steviol glycosides includes Reb M.
  • the one or more steviol glycosides includes Reb D and Reb M. Additional steviol glycosides may be included.
  • the one or more steviol glycosides consist of or consist essentially of Reb D and Reb M.
  • the steviol glycoside composition may be an aqueous solution. That is, the one or more steviol glycosides are in solution, dissolved in water or other aqueous liquid.
  • the steviol glycoside composition includes choline chloride in an amount that improves the solubility of the one or more steviol glycosides in the composition.
  • the steviol glycoside composition may include one or more steviol glycosides at a concentration that, without the presence of choline chloride, would not be fully soluble in the aqueous solution.
  • the one or more steviol glycosides may be present in the steviol glycoside composition in an amount of 5 wt% or more, 10 wt% or more, 15 wt% or more, 20 wt% or more, 25 wt% or more, or 30 wt% or more, based on the weight of the aqueous solution.
  • the one or more steviol glycosides may be present in the steviol glycoside composition in an amount of less than 40 wt%, less than 38 wt%, less than 35 wt%, 33.3 wt% or less, 30 wt% or less, 25 wt% or less, 20 wt% or less, 15 wt% or less, or 10 wt% or less, based on the weight of the aqueous solution.
  • the steviol glycoside composition may include Reb D and Reb M in an amount greater than other steviol glycosides.
  • the steviol glycosides in the composition may be described based on the content of Reb D and Reb M.
  • total steviol glycosides in the composition may include greater than 80 wt% Reb M (RM80), greater than 90 wt% Reb M (RM90), greater than 95 wt% Reb M (RM95), or greater than 99 wt% Reb M (RM99).
  • Reb M can be the predominant steviol glycoside in the composition, and can be present, for example, in an amount between 50 wt% and 95 wt%, between 70 wt% and 90 wt%, or between 75 wt% and 85 wt% based on the total weight of steviol glycosides in the composition.
  • Reb D may be present together with Reb M.
  • the Reb D may be present at a lower concentration than the Reb M, for example, in an amount between 1 wt% and 25 wt%, between 3 wt% and 20 wt%, or between 5 wt% and 15 wt%, based on the total weight of steviol glycosides in the composition.
  • Reb M is at least 85 wt% and Reb D is between 3 wt% and 15 wt% based on the total weight of the steviol glycosides in the composition.
  • the steviol glycoside compositions may include ate least 50 wt%, at least 60 wt%, at least 70 wt%, at least 75 wt%, at least 80 wt%, at least 85 wt%, at least 90 wt%, at least 95 wt% or at least 98 wt% of the combination of Reb M and Reb D based on the total weight of steviol glycosides in the combinations.
  • Other steviol glycosides may be present in the composition, but some may be present in only small amounts.
  • the amount of steviol glycosides other than Reb D and Reb M may be 50 wt% or less, 20 wt% or less, 10 wt% or less, 5 wt% or less, 2 wt% or less, or lwt% or less based on total weight of steviol glycosides in the composition.
  • Reb A, Reb B, and stevioside may be present together with Reb D and Reb M but in an amount less than 5 wt%, less than 2 wt%, or less than 1 wt% based on total weight of steviol glycosides in the composition.
  • the steviol glycoside composition includes choline chloride in an amount that improves the solubility of the one or more steviol glycosides in the composition.
  • the amount of steviol glycosides in solution may be 5 wt% or more, 10 wt% or more, 15 wt% or more, 20 wt% or more, 25 wt% or more, or 30 wt% or more, based on the weight of the aqueous solution.
  • the solubility of steviol glycosides may be improved either by adjusting the amount of choline chloride relative to the amount of water in the solution, or by adjusting the amount of choline chloride relative to the amount of the steviol glycosides, or both.
  • the weight ratio of choline chloride to water may be between 4 and 7, between 4.5 and 6.5, between 5.0 and 6.0, or between 5.25 and 5.75.
  • the one or more steviol glycosides and choline chloride may be present at a weight ratio of 0.65 or lower.
  • the one or more steviol glycosides and water may be present at a weight ratio of 4 or lower.
  • the one or more steviol glycosides and choline chloride may be present at a weight ratio of 0.65 or lower, while the one or more steviol glycosides and water is present at a weight ratio of 4 or lower.
  • the choline chloride is at a ratio of 5.5 parts to 1 part water, at least 5 wt%, at least 10 wt%, at least 15 wt%, at least 20 wt%, at least 25 wt%, or at least 30 wt% of the one or more steviol glycosides is solubilized in an aqueous solution comprising the steviol glycoside composition.
  • the present disclosure further provides a method for increasing the solubility of one or more steviol glycosides.
  • the method includes adding one or more steviol glycosides and choline chloride to an aqueous solution to form a steviol glycoside composition.
  • the weight ratio of choline chloride to water may be in a range of 4 to 7, 4.5 to 6.5, 5.0 to 6.0, or 5.25 to 5.75 and the solubility of the steviol glycoside composition is higher than when the steviol glycoside composition is added to an aqueous solution with a weight ratio of choline chloride to water that is outside of the range.
  • the one or more steviol glycosides may be fully soluble up to a concentration of 40 wt%, up to 38 wt%, up to 35 wt%, or up to 33.3 wt%.
  • the steviol glycoside composition may additionally include one or more additional sweeteners, emulsifiers, flavorings, or combinations thereof.
  • the sweetener composition also contains one or more additional non-steviol glycoside sweetener compounds.
  • the sweetener composition may include only noncaloric sweeteners.
  • the sweetener composition may include a combination of noncaloric and caloric sweeteners.
  • the additional non-steviol glycoside sweetener compounds can be any type of sweetener, for example, a sweetener obtained from a plant or plant product, or a physically or chemically modified sweetener obtained from a plant, or a synthetic sweetener.
  • non-steviol glycoside sweeteners that may be included in the sweetener composition include sucrose, fructose, glucose, erythritol, maltitol, lactitol, sorbitol, mannitol, xylitol, tagatose, trehalose, galactose, rhamnose, cyclodextrin (e.g., a-cyclodextrin, P-cyclodextnn.
  • sucrose fructose
  • glucose erythritol
  • maltitol maltitol
  • lactitol lactitol
  • sorbitol mannitol
  • xylitol tagatose
  • tagatose trehalose
  • galactose rhamnose
  • cyclodextrin e.g., a-cyclodextrin, P-cyclodextnn.
  • fucose fuculose, glucuronic acid, gluconic acid, glucono-lactone, abequose, galactosamine, xylo-oligosaccharides (xylotriose, xylobiose and the like), gentio- oligosaccharides (gentiobiose, gentiotriose, gentiotetraose and the like), galacto-oligosaccharides, sorbose, ketotriose (dehydroxy acetone), aldotriose (glyceraldehyde), nigero-oligosaccharides, fructooligosaccharides (kestose, nystose and the like), maltotetraose, maltotriol, tetrasaccharides, mannan-oligosaccharides, malto-oligosaccharides (maltotriose, maltotetraose, mal
  • Non-steviol glycoside sweeteners and aspects thereof are also described in PCT International Publication Nos. WO 2019/071220 and WO 2019/071182 and in US Patent Application Publication Nos. 2019/0223481 and 2019/0223483, each of which is incorporated by reference herein in its entirety.
  • the steviol glycoside composition may further optionally include additional additives.
  • the steviol glycoside composition contains one or more additives including carbohydrates, polyols, amino acids and their corresponding salts, poly-amino acids and their corresponding salts, sugar acids and their corresponding salts, nucleotides, organic acids, inorganic acids, organic salts including organic acid salts and organic base salts, inorganic salts, bitter compounds, flavorants and flavoring ingredients, astringent compounds, proteins or protein hydrolysates, surfactants, emulsifiers, thickeners, weighing agents, gums, antioxidants, colorants, flavonoids, alcohols, polymers or combinations thereof.
  • the additives act to improve the temporal and flavor profile of the sweetener to provide a steviol glycoside composition with a favorable taste, such as a taste similar to sucrose.
  • a favorable taste such as a taste similar to sucrose.
  • the steviol glycoside composition may be incorporated in or used to prepare any known edible material or other composition intended to be ingested and/or contacted with the mouth of a human or animal, such as, for example, pharmaceutical compositions, supplement compositions (e.g.. gummy, tablet, etc.), edible gel mixes and compositions, dental and oral hygiene compositions, foodstuffs (e.g., confections, condiments, chewing gum, cereal compositions, baked goods, baking goods, cooking adjuvants, dairy products, and tabletop steviol glycoside compositions), and beverage products (e.g., beverages, beverage mixes, beverage concentrates, etc.).
  • pharmaceutical compositions e.g.. gummy, tablet, etc.
  • edible gel mixes and compositions e.g., dental and oral hygiene compositions
  • foodstuffs e.g., confections, condiments, chewing gum, cereal compositions, baked goods, baking goods, cooking adjuvants, dairy products, and tabletop steviol glycoside compositions
  • beverage products e
  • the steviol glycoside composition may be a beverage product or can be used to prepare a beverage product.
  • a “beverage product” may be a ready-to-drink beverage, a beverage concentrate, a beverage syrup, frozen beverage, a powdered beverage, or the like.
  • Suitable ready-to-drink beverages include carbonated and non-carbonated beverages.
  • Carbonated beverages include, but are not limited to, enhanced sparkling beverages, cola, lemon-lime flavored sparkling beverage, orange flavored sparkling beverage, grape flavored sparkling beverage, strawberry flavored sparkling beverage, pineapple flavored sparkling beverage, ginger- ale, soft drinks and root beer.
  • Non-carbonated beverages include, but are not limited to fruit juice, fruit- flavored juice, juice drinks, nectars, vegetable juice, vegetable-flavored juice, sports drinks, energy drinks, enhanced water drinks, enhanced water with vitamins, near water drinks (e.g., water with natural or synthetic flavorants), coconut water, tea type drinks (e.g. black tea, green tea, red tea, oolong tea), coffee, cocoa drink, beverage containing milk components (e.g. milk beverages, coffee containing milk components, cafe au lait, milk tea, fruit milk beverages), beverages containing cereal extracts, smoothies and combinations thereof.
  • fruit juice e.g., fruit- flavored juice, juice drinks, nectars, vegetable juice, vegetable-flavored juice, sports drinks, energy drinks, enhanced water drinks, enhanced water with vitamins, near water drinks (e.g., water with natural or synthetic flavorants), coconut water, tea type drinks (e.g. black tea, green tea, red tea, oolong tea), coffee, cocoa drink, beverage containing milk components (e.g. milk beverages, coffee
  • frozen beverages include, but are not limited to, icees, frozen cocktails, daiquiris, pina coladas, margaritas, milk shakes, frozen coffees, frozen lemonades, granitas, and slushees.
  • Beverages may be alcoholic (e.g., a liqueur or cream liqueur) or non-alcoholic beverages.
  • the beverage may be a brewed for fermented beverage, for example, beer or kombucha.
  • Beverage concentrates and beverage syrups can be prepared with an initial volume of liquid matrix (e.g., water) and the desired beverage ingredients.
  • Full strength beverages are then prepared by adding further volumes of water.
  • Powdered beverages are prepared by dry-mixing all of the beverage ingredients in the absence of a liquid matrix.
  • Full strength beverages are then prepared by adding the full volume of water, liquid matrix, or aqueous solution.
  • the steviol glycoside composition can be a food product or can be used to prepare a food product.
  • the food product may be any caloric or non-caloric food product suitable for human consumption.
  • Suitable food products include, but are not limited to, confectionary products (e.g., candies, candied nuts, candy bars, caramels, chocolates, chocolate bars, chocolate drops, chocolate in the form of hollow figures or any desired shape, filled chocolate bars, pralines, truffles, cereal bars, chewing gum, and pastillage), condiments, chewing gum, cereal compositions, baked goods, bakery products (e.g..).
  • breads such as bagels, buns, rolls, biscuits and loaf breads; cookies; brownies; muffins; desserts such as cakes, cheesecakes and pies; snack cakes; sweet goods such as doughnuts, Danish pastries, sweet rolls, cinnamon rolls, and coffee cakes), cooking adjuvants, dairy products (e.g., ice cream, yogurt, chilled desserts, pudding, mousse, custard, milk shakes, malts, cream cheeses, cheeses, fudge), dairy-alternatives, frozen desserts (e.g., ice cream, sorbet, frozen yoghurt, and the like), tabletop steviol glycoside compositions, seasoning, sauces, gravies, soups, dressings, snack products (e g., granola bars, nutrition bars, and the like), and the like.
  • dairy products e.g., ice cream, yogurt, chilled desserts, pudding, mousse, custard, milk shakes, malts, cream cheeses, cheeses, fudge
  • compositions described herein may be used in food products in any form, such as melted or mixed into the recipe of the end product, in the form of a filling, inclusions, toppings, or coatings, molded around other discrete ingredients such as nuts, fruit, dried fruit, biscuits, candy pieces or shapes, combinations thereof, and the like.
  • the composition may be used as a coating, inclusion (chunks, flakes, or ripples), topping, or core (soft or solid).
  • Table 2 lists the tested materials and source of various components.
  • FIG. 1 shows a comparison of 29.0% reb D (right) to 30.3% reb M and reb D at a 18/82 ratio. While the combination of 18/82 Reb M/Reb D remains clear, the 29% Reb D alone shows slight crystallization but a clear solution.

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  • Engineering & Computer Science (AREA)
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  • Proteomics, Peptides & Aminoacids (AREA)
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Abstract

L'invention concerne une solution aqueuse de glycoside de stéviol qui comprend 5 % en poids ou plus d'un ou de plusieurs glycosides de stéviol et de chlorure de choline en une quantité telle qu'un rapport pondéral du chlorure de choline à l'eau est compris entre 4 et 7. Le ou les glycosides de stéviol et le chlorure de choline peuvent être présents à un rapport pondéral égal ou inférieur à 0,65. Le ou les glycosides de stéviol et l'eau peuvent être présents à un rapport pondéral égal ou inférieur à 4. Le ou les glycosides de stéviol peuvent comprendre du rébaudioside D et du rébaudioside M. Un procédé pour augmenter la solubilité d'une composition de glycoside de stéviol consiste à ajouter un ou plusieurs glycosides de stéviol et le chlorure de choline à une solution aqueuse pour former une composition de glycoside de stéviol avec un rapport pondéral du chlorure de choline à l'eau qui est dans une plage de 4 à 7.
PCT/US2024/047551 2023-10-20 2024-09-19 Compositions d'édulcorant et leur procédé de fabrication Pending WO2025085207A2 (fr)

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US20140171519A1 (en) 2012-12-19 2014-06-19 Indra Prakash Compositions and methods for improving rebaudioside x solubility
WO2016100689A1 (fr) 2014-12-17 2016-06-23 Cargill, Incorporated Composés de glycoside de stéviol, compositions pour l'ingestion par voie orale ou utilisation, et procédé permettant d'améliorer la solubilité du glycoside de stéviol
WO2019071220A1 (fr) 2017-10-06 2019-04-11 Cargill, Incorporated Composés modificateurs sensoriels

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WO2013148177A1 (fr) 2012-03-26 2013-10-03 Pepsico, Inc. Procédé d'amélioration de la solubilité du rébaudioside d dans l'eau
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