CN115997912A - Steviol glycoside compositions with improved flavor profile - Google Patents

Steviol glycoside compositions with improved flavor profile Download PDF

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CN115997912A
CN115997912A CN202211495859.5A CN202211495859A CN115997912A CN 115997912 A CN115997912 A CN 115997912A CN 202211495859 A CN202211495859 A CN 202211495859A CN 115997912 A CN115997912 A CN 115997912A
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composition
total
sgs
amount
acid
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师锦刚
王汉生
史鑫
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EPC Beijing Plant Pharmaceutical Technology Co ltd
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EPC Beijing Plant Pharmaceutical Technology Co ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/84—Flavour masking or reducing agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/86—Addition of bitterness inhibitors
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/88—Taste or flavour enhancing agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
    • C08B37/00—Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
    • C08B37/0006—Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid
    • C08B37/0045—Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid alpha-D-Galacturonans, e.g. methyl ester of (alpha-1,4)-linked D-galacturonic acid units, i.e. pectin, or hydrolysis product of methyl ester of alpha-1,4-linked D-galacturonic acid units, i.e. pectinic acid; Derivatives thereof
    • C08B37/0048—Processes of extraction from organic materials

Abstract

The invention belongs to the technical field of sweeteners, and particularly relates to a steviol glycoside composition with an improved flavor profile. The composition comprises two sets of SGs, a first set of SGs comprising one or more SGs having a parent structure of formula II or formula III; wherein R1 and R2 are substituents independently selected from the group consisting of glucosyl (G), rhamnosyl (R), xylosyl (X), deoxyglucosyl (dG), fructosyl (F), arabinosyl (A), galactosyl (Ga) or any combination of the foregoing, and wherein the number of glucosyl groups is equal to or greater than 4; the second set of SGs comprises one or more SGs selected from the group consisting essentially of RA, RB, stevioside, RC, RD, RM, or a combination thereof; wherein the content of the first group of SG in the total SG is 1-30wt%. The composition has improved taste profile and solubility in aqueous solutions for convenient use in the food and beverage industries.

Description

Steviol glycoside compositions with improved flavor profile
The present application is a divisional application of international application PCT/US2019/031183, international application number 201980030382.3, entitled "steviol glycoside composition with improved flavor", into china, international application number 2019, 05, 07.
The present application claims priority from the following U.S. provisional applications: 62/668,535 submitted on 5/8/2018, 62/691,723 submitted on 6/29/2018, and 62/730,449 submitted on 9/12/2018. The provisional application is incorporated herein by reference.
Technical Field
In general, the present invention is directed to SG compositions having desirable solubility and taste profiles.
Background
Steviol Glycosides (SG) are high intensity sweeteners that are widely used as sweeteners in food and beverage products. Many SGs have been isolated and identified, including Rebaudioside A (RA), rebaudioside B (RB), stevioside (ST), steviolbioside (STB), rebaudioside C (RC), rebaudioside D (RD), and the like.
Stevioside is generally poorly soluble. Some steviosides such as RA also require improved taste. Accordingly, there is a need in the food and beverage industry for stevioside compositions with improved solubility and desirable taste profile.
Thus, there is a need in the food and beverage industry for SG or steviol glycoside compositions with better solubility.
Disclosure of Invention
A first aspect of the present application relates to a composition from table a comprising SG, said composition comprising one or more SGs having a molecular weight greater than 965 daltons. In some embodiments, SG with a molecular weight greater than 965 daltons is present in the composition at > 0.2%. In further embodiments, SG having a molecular weight greater than 965 daltons is present in the composition in an amount greater than 0.5%. In some embodiments of the further step, the SG having a molecular weight greater than 965 daltons is present in the composition in an amount of > 1%.
In some embodiments, the composition comprises 15-35wt% RA in total SG. In other embodiments, the composition comprises RA in an amount of 20-30wt% of the total SG of the composition.
In some embodiments, the composition further comprises ST. In further embodiments, ST comprises 15-30wt% of the total SG of the composition.
In some embodiments, the one or more SGs having a molecular weight greater than 965 daltons are selected from the group consisting of related sg#2, related sg#5, RU2, RT, RW2, RW3, RU, SG-12, RH, RJ, RK, RK2, SG-Ukn4, SG-Ukn5, RD, RI, RL, RI3, SG-Ukn, RQ, RI2, RQ3, RT1, related sg#4, RV2, RV, RY, RN, RM, 15 α -OH RM, RO, and RO2.
In some embodiments, the composition comprises one or more SGs having a molecular weight equal to or greater than 981 daltons. In some embodiments, the composition comprises one or more SGs having a molecular weight equal to or greater than 1097 daltons. In some embodiments, the composition comprises one or more SGs having a molecular weight equal to or greater than 1111 daltons. In some embodiments, the composition comprises one or more SGs having a molecular weight equal to or greater than 1127 daltons. In some embodiments, the composition comprises one or more SGs having a molecular weight equal to or greater than 1259 daltons. In some embodiments, the composition comprises one or more SGs having a molecular weight equal to or greater than 1273 daltons. In some embodiments, the composition comprises one or more SGs having a molecular weight equal to or greater than 1289 daltons. In some embodiments, the composition comprises one or more SGs having a molecular weight equal to or greater than 1305 daltons. In some embodiments, the composition comprises one or more SGs having a molecular weight equal to or greater than 1435 daltons.
In some embodiments, the composition further comprises RM. In some embodiments, RM is greater than 0.1wt% of the total SG of the composition. In some embodiments, RM is greater than 0.2wt% of the total SG of the composition. In some embodiments, RM is greater than 0.3wt% of the total SG of the composition. In some embodiments, RM is greater than 0.4wt% of the total SG of the composition. In some embodiments, RM is greater than 0.5wt% of the total SG of the composition. In some embodiments, RM is greater than 1wt% of the total SG of the composition. In some embodiments, RM is greater than 2wt% of the total SG of the composition. In some embodiments, RM is greater than 3wt% of the total SG of the composition. In some embodiments, RM is greater than 4wt% of the total SG of the composition. In some embodiments, RM is greater than 5wt% of the total SG of the composition. In some embodiments, RM is greater than 6wt% of the total SG of the composition. In some embodiments, RM is greater than 7wt% of the total SG of the composition. In some embodiments, RM is greater than 8wt% of the total SG of the composition. In some embodiments, RM is greater than 9wt% of the total SG of the composition. In some embodiments, the RM is 0.5 to 10 weight percent of the total SG of the composition.
In some embodiments, the composition further comprises RN. In some embodiments, RN is greater than 0.1wt% of the total SG of the composition. In some embodiments, the RN is 0.1-2wt% in the total SG of the composition.
In some embodiments, the composition further comprises RO. In some embodiments, RO is greater than 0.1wt% of the total SG of the composition. In some embodiments, RO is greater than 0.2wt% of the total SG of the composition. In some embodiments, RO is greater than 0.5wt% of the total SG of the composition. In some embodiments, RO is greater than 1wt% of the total SG of the composition. In some embodiments, RO is 0.2 to 1.5wt% in the total SG of the composition.
In some embodiments, the composition further comprises RH. In some embodiments, RH is greater than 0wt% of the total SG of the composition. In some embodiments, RH is greater than 0.1wt% of the total SG of the composition. In some embodiments, RH is greater than 0.2wt% of the total SG of the composition. In some embodiments, RH is 0-0.3wt% in the total SG of the composition.
In some embodiments, the composition further comprises RI. In some embodiments, RI is greater than 0.1wt% of the total SG of the composition. In some embodiments, RI is greater than 0.2wt% of the total SG of the composition. In some embodiments, RI is greater than 0.3wt% of the total SG of the composition. In some embodiments, RI is greater than 0.4wt% of the total SG of the composition. In some embodiments, RI is present in the range of 0.2 to 0.5wt% of the total SG of the composition.
In some embodiments, the composition further comprises RI3. In some embodiments, RI3 is greater than 0.1wt% of the total SG of the composition. In some embodiments, RI3 is greater than 0.2wt% of the total SG of the composition. In some embodiments, RI3 is greater than 0.3wt% of the total SG of the composition. In some embodiments, RI3 is greater than 0.4wt% of the total SG of the composition. In some embodiments, RI3 is greater than 0.5wt% of the total SG of the composition. In some embodiments, RI3 is greater than 0.6wt% of the total SG of the composition. In some embodiments, RI3 is greater than 0.7wt% of the total SG of the composition. In some embodiments, RI3 is greater than 0.8wt% of the total SG of the composition. In some embodiments, RI3 is greater than 0.9wt% of the total SG of the composition. In some embodiments, RI3 is present in the range of 0.4 to 1wt% of the total SG of the composition. In some embodiments, RI3 is not present in the composition.
In some embodiments, the composition further comprises RJ. In some embodiments, the RJ is greater than 0.1wt% of the total SG of the composition. In some embodiments, RI3 is greater than 0.2wt% of the total SG of the composition. In some embodiments, RI3 is greater than 0.3wt% of the total SG of the composition. In some embodiments, RI3 is greater than 0.4wt% of the total SG of the composition. In some embodiments, RI3 is greater than 0.5wt% of the total SG of the composition. In some embodiments, RI3 is greater than 0.6wt% of the total SG of the composition. In some embodiments, the RJ is 0.1 to 0.7wt% of the total SG of the composition.
In some embodiments, the composition further comprises RK. In some embodiments, RK is greater than 0.1wt% of the total SG of the composition. In some embodiments, RK is greater than 0.2wt% of the total SG of the composition. In some embodiments, RK is greater than 0.3wt% of the total SG of the composition. In some embodiments, RK is greater than 0.4wt% of the total SG of the composition. In some embodiments, RK is greater than 0.5wt% of the total SG of the composition. In some embodiments, RK is greater than 0.6wt% of the total SG of the composition. In some embodiments, RK is greater than 0.7wt% of the total SG of the composition. In some embodiments, RK is 0.3 to 0.8wt% of the total SG of the composition.
In some embodiments, the composition further comprises RK2. In some embodiments, RK2 is greater than 0.1wt% of the total SG of the composition. In some embodiments, RK2 is greater than 0.2wt% of the total SG of the composition. In some embodiments, RK2 is greater than 0.3wt% of the total SG of the composition. In some embodiments, RK2 is greater than 0.4wt% of the total SG of the composition. In some embodiments, RK2 is 0 to 0.5wt% of the total SG of the composition.
In some embodiments, the composition further comprises RL. In some embodiments, the RL is greater than 0wt% of the total SG of the composition. In some embodiments, the RL is greater than 0.1wt% of the total SG of the composition. In some embodiments, the RL is greater than 0.2wt% of the total SG of the composition. In some embodiments, the RL is greater than 0.3wt% of the total SG of the composition. In some embodiments, the RL is 0 to 0.4wt% of the total SG of the composition.
In some embodiments, the composition further comprises RT. In some embodiments, RT is greater than 0.1wt% of the total SG of the composition. In some embodiments, RT is greater than 0.2wt% of the total SG of the composition. In some embodiments, RT is greater than 0.3wt% of the total SG of the composition. In some embodiments, RT is greater than 0.4wt% of the total SG of the composition. In some embodiments, RT is greater than 0.5wt% of the total SG of the composition. In some embodiments, RT is greater than 0.6wt% of the total SG of the composition. In some embodiments, RT is greater than 0.7wt% of the total SG of the composition. In some embodiments, RT is greater than 0.8wt% of the total SG of the composition. In some embodiments, RT is greater than 0.9wt% of the total SG of the composition. In some embodiments, RT is 0-1wt% of the total SG of the composition.
In some embodiments, the composition further comprises RU. In some embodiments, RU is greater than 0.1wt% of the total SG of the composition. In some embodiments, RU is greater than 0.2wt% of the total SG of the composition. In some embodiments, RU is greater than 0.2wt% of the total SG of the composition. In some embodiments, RU is greater than 0.3wt% of the total SG of the composition. In some embodiments, RU is greater than 0.4wt% of the total SG of the composition. In some embodiments, RU is 0.1 to 0.5wt% of the total SG of the composition.
In some embodiments, the composition further comprises RU2. In some embodiments, RU2 is greater than 0.1wt% of the total SG of the composition. In some embodiments, RU2 is greater than 0.2wt% of the total SG of the composition. In some embodiments, RU2 is greater than 0.3wt% of the total SG of the composition. In some embodiments, RU2 is greater than 0.4wt% of the total SG of the composition. In some embodiments, RU2 is 0 to 0.5wt% of the total SG of the composition.
In some embodiments, the composition further comprises RV. In some embodiments, RV is greater than 0wt% of the total SG of the composition. In some embodiments, RV is greater than 0.1wt% of the total SG of the composition. In some embodiments, RV is greater than 0.2wt% of the total SG of the composition. In some embodiments, RV is greater than 0.3wt% of the total SG of the composition. In some embodiments, RV is from 0 to 0.4wt% in the total SG of the composition.
In some embodiments, the composition further comprises RV2. In some embodiments, RV2 is greater than 0wt% of the total SG of the composition. In some embodiments, RV2 is greater than 0.1wt% of the total SG of the composition. In some embodiments, RV2 is greater than 0.2wt% of the total SG of the composition. In some embodiments, RV2 is greater than 0.3wt% of the total SG of the composition. In some embodiments, RV2 is greater than 0.4wt% of the total SG of the composition. In some embodiments, RV2 is greater than 0.5wt% of the total SG of the composition. In some embodiments, RV2 is 0 to 0.6wt% of the total SG of the composition.
In some embodiments, the composition further comprises RW. In some embodiments, RW is greater than 0.1wt% of the total SG of the composition. In some embodiments, RW is greater than 0.2wt% of the total SG of the composition. In some embodiments, RW is greater than 0.3wt% of the total SG of the composition. In some embodiments, RW is greater than 0.4wt% of the total SG of the composition. In some embodiments, RW is 0 to 0.5wt% of the total SG of the composition.
In some embodiments, the composition further comprises RW2/3. In some embodiments, RW2/3 is greater than 0.1wt% of the total SG of the composition. In some embodiments, RW2/3 is 0 to 0.2wt% of the total SG of the composition.
In some embodiments, the composition further comprises RY. In some embodiments, RY is greater than 0wt% of the total SG of the composition. In some embodiments, RY is greater than 0.1wt% of the total SG of the composition. In some embodiments, RY is greater than 0.2wt% of the total SG of the composition. In some embodiments, RY is greater than 0.3wt% of the total SG of the composition. In some embodiments, RY is 0 to 0.4wt% of the total SG of the composition.
In some embodiments, SG compositions described herein can be mixed with each other in any combination for different taste profiles. In further embodiments, any combination of SG compositions listed in tables 15-27 and 30-33 can be mixed with each other for different taste profiles.
In some embodiments, any one or any combination of SG compositions described herein can be used as a feedstock or starting material for enzymatic treatments such as glycosylation to further obtain alternative flavor and taste stevia products.
In particular embodiments, a percentage of each SG having a molecular weight greater than 965 daltons in the composition produces a sugar-like taste profile and a feeling of fullness.
In some embodiments, compositions comprising SG having a molecular weight greater than 965 daltons have improved solubility in aqueous solutions as compared to compositions not comprising SG having a molecular weight greater than 965 daltons.
In some embodiments, the composition further comprises one or more non-SG sweeteners.
In some embodiments, the composition further comprises one or more salts.
In a preferred embodiment, the composition comprises trace or undetectable amounts of non-SG off-flavor components.
Another aspect of the present application relates to an oral consumer composition comprising the composition of the present application. In some embodiments, the oral consumer composition is a sweetener. In other embodiments, the oral consumer composition is a flavor. In some embodiments, the one or more SGs having a molecular weight greater than 965 daltons account for at least 5ppm, 10ppm, 20ppm, 30ppm, 40ppm, 50ppm, 60ppm, 70ppm, 80ppm, 90ppm, 100ppm, 150ppm, 200ppm, 300ppm, 400ppm, 600ppm, 800ppm, 1000ppm, or 1200ppm of the total amount of the oral consumer composition.
Another aspect of the present application relates to a composition comprising an SG in table a, wherein the composition comprises one or more high molecular weight SGs. In some embodiments, the composition comprises one or more high molecular weight SG for increasing the solubility of other SG components. In some embodiments, the composition comprises one or more high molecular weight SGs for improving the taste profile of other SG components. In some embodiments, the other SG components comprise or consist essentially of ST, RA, RC, RB, RD, RE and DA.
Another aspect of the present application relates to a method of preparing SG compositions having improved taste profile and increased solubility compared to untreated SG compositions. The method comprises the following steps: mixing SG or SG composition with water to form a mixture; heating the mixture until the mixture forms a solution; cooling the solution to ambient temperature; the solution was dried. In some embodiments, the drying is spray drying. In certain embodiments, the method further comprises the step of removing non-steviol off-flavor compounds. In some further embodiments, the off-flavor compound has a bitter taste.
Another aspect of the present application relates to a method of increasing the sweetness of an oral consumer composition comprising the step of adding an effective amount of any one of the compositions to an oral consumer composition.
Another aspect of the present application relates to a method of increasing the taste or flavor of an oral consumer composition comprising the step of adding an effective amount of one of the compositions of any one of the claims to an oral consumer composition.
Another aspect of the present application relates to a composition comprising one or more SGs, wherein the SGs have a parent structure of formula II or formula III; wherein R1 and R2 are substituents independently selected from the group consisting of glucosyl (G), rhamnosyl (R), xylosyl (X), deoxyglucosyl (dG), fructosyl (F), arabinosyl (A), galactosyl (Ga) or any combination of the foregoing, wherein the number of glucosyl groups is equal to or greater than 4.
In some embodiments, the number of rhamnosyl groups is equal to or greater than 1.
In some embodiments, the amount of xylitol is equal to or greater than 1.
In some embodiments, the number of deoxyglucosyl groups is equal to or greater than 1.
In some embodiments, the number of fructosyl groups is equal to or greater than 1.
In some embodiments, the number of arabino groups is equal to or greater than 1.
In some embodiments, the number of galactosyl groups is equal to or greater than 1.
In some embodiments, the one or more SGs are selected from the group consisting of: the group of related SG#2, related SG#5, RU2, RT, RW2, RW3, RU, SG-12, RH, RJ, RK, RK2, SG-Unk4, SG-Unk5, RD, RI, RL, RI3, SG-Unk6, RQ, RI2, RQ3, RT1, related SG#4, RV2, RV, RY, RN, RM, 15α -OH RM, RO and RO 2.
In some embodiments, the total SG content is greater than 80wt% of the composition.
In some embodiments, the total SG content is greater than 90wt% of the composition.
In some embodiments, the one or more SG is present in an amount of 0.1 to 99.9 wt.% of the total SG in the composition.
In some embodiments, the one or more SGs are present in the composition in a total amount of 1 to 30wt% of the composition.
In some embodiments, the one or more SGs are present in the composition in a total amount of 6 to 23wt% of the composition.
In some embodiments, RD is 1.0 to 10.0wt% of the total SG in the composition.
In some embodiments, RD is 2.0 to 8.0wt% of the total SG in the composition.
In some embodiments, RO is 0.2 to 1.5wt% of the total SG in the composition.
In some embodiments, RK is 1-5wt% of the total SG in the composition.
In some embodiments, RV is 0-0.6wt% of the total SG in the composition.
In some embodiments, RT is 0-0.9wt% of the total SG in the composition.
In some embodiments, RN is 0-0.3wt% of the total SG in the composition.
In some embodiments, RM is 0-0.4wt% of the total SG in the composition.
In some embodiments, RJ is 0-0.3wt% of the total SG in the composition.
In some embodiments, RW is 0 to 0.4wt% of the total SG in the composition.
In some embodiments, RU2 is 0-0.5wt% of the total SG in the composition.
In some embodiments, RY is 0 to 0.3wt% of the total SG in the composition.
In some embodiments, RI is 0-0.3wt% of the total SG in the composition.
In some embodiments, RV2 is 0-0.5wt% of the total SG in the composition.
In some embodiments, RK2 is 0-0.5wt% of the total SG in the composition.
In some embodiments, RH is 0-0.3wt% of the total SG in the composition.
Another aspect of the present application relates to a composition comprising RA and any of the above compositions comprising one or more SG, wherein SG has a parent structure of formula II or formula III; wherein R1 and R2 are substituents independently selected from the group consisting of glucosyl (G), rhamnosyl (R), xylosyl (X), deoxyglucosyl (dG), fructosyl (F), arabinosyl (A), galactosyl (Ga) or any combination of the foregoing, wherein the number of glucosyl groups is equal to or greater than 4.
In some embodiments, RA is 15-50wt% of the total SG in the composition.
In some embodiments, RA is 25-35wt% of the total SG in the composition.
In some embodiments, the composition further comprises ST.
In some embodiments, ST is 20-70wt% of the total SG in the composition.
In some embodiments, ST is 20-45wt% of the total SG in the composition.
Another aspect of the present application relates to sweetener compositions comprising any one or more of the SG compositions described above, wherein the SG has a parent structure of formula II or formula III; wherein R1 and R2 are substituents independently selected from the group consisting of glucosyl (G), rhamnosyl (R), xylosyl (X), deoxyglucosyl (dG), fructosyl (F), arabinosyl (A), galactosyl (Ga) or any combination of the foregoing, wherein the number of glucosyl groups is equal to or greater than 4.
In some embodiments, the sweetener composition is dissolved in an aqueous solution. In some further embodiments, the sweetener composition is present in the solution at a concentration of less than 1500ppm, less than 1000ppm, less than 700ppm, less than 400ppm, or less than 200 ppm. In still further embodiments, the sweetener composition is present in the solution at a concentration of at least 100 ppm.
In some embodiments, the sweetener composition has improved properties compared to RA, including sweetness in the twinning and early sweetness.
Another aspect of the present application relates to a flavor composition comprising any of the above compositions comprising one or more SG, wherein the SG has a parent structure of formula II or formula III; wherein R1 and R2 are substituents independently selected from the group consisting of glucosyl (G), rhamnosyl (R), xylosyl (X), deoxyglucosyl (dG), fructosyl (F), arabinosyl (A), galactosyl (Ga) or any combination of the foregoing, wherein the number of glucosyl groups is equal to or greater than 4.
In some embodiments, the flavor composition is dissolved in an aqueous solution. In some further embodiments, the flavour composition is present in the solution at a concentration of 0 to 30ppm, preferably 0 to 10ppm, more preferably 5 to 10 ppm.
In some embodiments, the flavor composition increases sweetness.
In some embodiments of the flavor composition, the number of rhamnosyl groups is equal to or greater than 1, and/or the number of xylosyl groups is equal to or greater than 1, and/or the number of deoxy-glucosyl groups is equal to or greater than 1, and/or the number of fructosyl groups is equal to or greater than 1, and/or the number of arabinosyl groups is equal to or greater than 1, and/or the number of galactosyl groups is equal to or greater than 1.
In some embodiments of the flavor composition, the one or more SGs are selected from: correlation SG#2, correlation SG#5, RU2, RT, RW2, RW3, RU, SG-12, RH, RJ, RK, RK2, SG-Unk4, SG-Unk5, RD, RI, RL, RI3, SG-Unk6, RQ, RI2, RQ3, RT1, correlation SG#4, RV2, RV, RY, RN, RM, 15α -OH RM, RO and RO2.
In some embodiments, the total amount of SG is 50 to 90wt% of the flavor composition.
In some embodiments, RD is 0.2 to 9wt% of the flavor composition.
In some embodiments, RM is 0.1 to 4.0 weight percent of the flavor composition.
In some embodiments, RU is 0.1 to 3.0wt% of the flavor composition.
In some embodiments, the flavor composition further comprises RA and STV. In some further embodiments, RA is 20-30wt% of the flavor composition. In still further embodiments, the STV is 8 to 40 weight percent of the flavor composition.
In some embodiments, the flavor composition further comprises RF, RC, dulc a, RB, and STB.
In some embodiments, the flavor composition is dissolved in an aqueous solution. In some further embodiments, the flavor composition is present in the solution at a concentration of less than 60ppm, less than 70ppm, less than 75ppm, less than 100ppm, less than 200ppm, or less than 300 ppm.
Another aspect of the present application relates to a composition comprising two sets of SGs. The first set of SGs is selected from one or more SGs having a parent structure of formula II or formula III; wherein R1 and R2 are substituents selected from the group consisting of glucosyl (G), rhamnosyl (R), xylitol (X), deoxyglucosyl (dG), fructosyl (F), arabinosyl (a), galactosyl (Ga) or any combination of the above groups, respectively, wherein the number of glucosyl groups is equal to or greater than 4, and optionally the number of rhamnosyl groups is equal to or greater than 1, and/or the number of xylosyl groups is equal to or greater than 1, and/or the number of deoxyglucosyl groups is equal to or greater than 1, and/or the number of fructosyl groups is equal to or greater than 1, and/or the number of arabinosyl groups is equal to or greater than 1, and/or the number of galactosyl groups is equal to or greater than 1. The second set of SGs comprises one or more SGs selected from the group consisting essentially of RA, RB, stevioside, RC, RD, RM, or a combination thereof. Wherein the content of the first group of SG in the total SG is 1-30wt%.
In some embodiments of the present invention, in some embodiments, the weight ratio of the first and second groups of SGs was 1:99, 2:98, 3:97, 4:96, 5:95, 6:94, 7:93, 8:94, 9:91, 10:90, 11:89, 12:88, 13:87, 14:86, 15:85, 16:84, 17:83, 18:82, 19:81, 20:80, 21:79, 22:78, 23:77, 24:76, 25:75, 26:74, 27:73, 28:72, 29:71, 30:70, 31:69, 32:68, 33:67, 34:66, 35:65, 36:64, 37:63, 38:62, 39:61, 40:60, 41:59, 42:58, 43:57, 44:56, 45:55, 46:54, 47:53: 48:52, 49:51, 50:50, 51:49, 52:48, 53:47, 54:45, 55:45, 56:44, 57:43, 58:42, 59:41, 60:40, 61:39, 62:38, 63:37, 64:36, 65:35, 66:37, 67:33, 68:32, 69:31, 70:30, 71:29, 72:28, 73:27, 74:26, 75:25, 76:24, 77:23, 78:22, 79:21, 80:20, 81:19, 82:18, 83:17, 84:16, 85:15, 86:14, 87:13, 88:12, 89:11, 90:10, 91:9, 92:8, 93:7, 94:6, 95:5, 96:4, 97:3, 98:2 or 99:1.
In some embodiments, ST is 14-40wt% of the total SG in the composition.
In some embodiments, the one or more SGs in the first set of SGs are selected from the group consisting of related sg#2, related sg#5, RU2, RT, RW2, RW3, RU, SG-12, RH, RJ, RK, RK2, SG-nk 4, SG-nk 5, RD, RI, RL, RI3, SG-nk 6, RQ, RI2, RQ3, RT1, related sg#4, RV2, RV, RY, RN, RM, 15α -OH RM, RO, and RO2.
In some embodiments, the number of rhamnosyl groups is equal to or greater than 1; and/or the number of xylitol groups is equal to or greater than 1; and/or the number of deoxyglucosyl groups is equal to or greater than 1; and/or the number of fructosyl groups is equal to or greater than 1; and/or the number of arabino groups is equal to or greater than 1; and/or the number of galactosyl groups is equal to or greater than 1.
In some embodiments, RA is included in the composition in an amount of 10 to 80wt%, preferably 20 to 70wt%; and/or the RB is contained in the composition in an amount of 0-30wt%, preferably 0.1-25wt%; and/or the RC is included in the composition in an amount of 0-30wt%, preferably 0.1-25wt%; and/or the RD is included in the composition in an amount of from 0 to 30wt%, preferably from 0.1 to 25wt%; and/or the RM is included in the composition in an amount of from 0 to 30wt%, preferably from 0.1 to 25wt%.
In some embodiments, the composition comprises one or more SG having a molecular weight equal to or greater than 1097 daltons, and combinations thereof, in an amount of 0 to 30wt%, preferably 0.1 to 20wt%.
In some embodiments, the composition comprises one or more SGs having a molecular weight equal to or greater than 1111 daltons, and combinations thereof, in an amount of 0 to 30wt%, preferably 0.1 to 20wt%.
In some embodiments, the composition comprises one or more SGs having a molecular weight of 1127 daltons or more, and combinations thereof, in an amount of 0 to 30wt%, preferably 0.1 to 20wt%.
In some embodiments, the composition comprises one or more SG having a molecular weight equal to or greater than 1259 daltons, and combinations thereof, in an amount of 0 to 30wt%, preferably 0.1 to 20wt%.
In some embodiments, the composition comprises one or more SG having a molecular weight equal to or greater than 1273 daltons, and combinations thereof, in an amount of 0 to 30wt%, preferably 0.1 to 20wt%.
In some embodiments, the composition comprises one or more SG having a molecular weight of 1289 daltons or greater, and combinations thereof, the SG being present in an amount of 0 to 30wt%, preferably 0.1 to 20wt%.
In some embodiments, the composition comprises one or more SGs having a molecular weight equal to or greater than 1305 daltons, and combinations thereof, in an amount of 0 to 30wt%, preferably 0.1 to 20wt%.
In some embodiments, the composition comprises one or more SG having a molecular weight equal to or greater than 1435 daltons, and combinations thereof, in an amount of 0 to 30wt%, preferably 0.1 to 20wt%.
In some embodiments, one or more SGs in the first set of SGs comprises: 0-30wt% of the relevant sg#2, preferably 0.1-25wt%, based on the total SG in the composition; and/or, 0-30wt% of the relevant sg#5, preferably 0.1-25wt%, based on the total SG in the composition; and/or RU2, preferably 0.1-25wt%, of the total SG in the composition; and/or RT in an amount of 0-30wt%, preferably 0.1-25wt%, based on the total SG in the composition; and/or RW, preferably 0.1 to 25wt% of the total SG in the composition; and/or RW2, which represents 0-30wt% of the total SG in the composition, preferably 0.1-25wt%; and/or RW3, preferably 0.1 to 25wt% of the total SG in the composition; and/or RU in an amount of 0-30wt%, preferably 0.1-25wt%, based on the total SG in the composition; and/or SG-12, preferably 0.1-25wt%, of the total SG in the composition; and/or 0-30wt% RH, preferably 0.1-25wt%, of the total SG in the composition; and/or RJ in an amount of 0-30wt%, preferably 0.1-25wt%, based on the total SG in the composition; and/or RK in an amount of 0-30wt%, preferably 0.1-25wt%, based on the total SG in the composition; and/or RK2 in an amount of 0-30wt%, preferably 0.1-25wt%, based on the total SG in the composition; and/or SG-uk 4, preferably 0.1-25wt% of the total SG in the composition; and/or SG-ung 5, preferably 0.1 to 25wt%, of the total SG in the composition; and/or RI at 0-30wt%, preferably 0.1-25wt%, of the total SG in the composition; and/or RL accounting for 0-30wt% of the total SG in the composition, preferably 0.1-25wt%; and/or RI3 in an amount of 0-30wt%, preferably 0.1-25wt%, based on the total SG in the composition; and/or SG-nk 6, preferably 0.1-25wt%, of the total SG in the composition; and/or RQ in an amount of 0-30wt%, preferably 0.1-25wt%, based on the total SG in the composition; and/or RQ2 at 0-30wt%, preferably 0.1-25wt%, based on the total SG in the composition; and/or RQ3 at 0-30wt%, preferably 0.1-25wt%, based on the total SG in the composition; and/or RT1, preferably 0.1-25wt% of the total SG in the composition; and/or, 0-30wt% of the relevant sg#4, preferably 0.1-25wt%, based on the total SG in the composition; and/or RV of 0-30wt%, preferably 0.1-25wt%, based on the total SG in the composition; and/or RV2 accounting for 0-30wt% of the total SG in the composition, preferably 0.1-25wt%; and/or RY in an amount of 0-30wt%, preferably 0.1-25wt%, based on the total SG in the composition; and/or 15 a-OH RM in an amount of 0-30wt%, preferably 0.1-25wt%, based on the total SG in the composition; and/or RO2 in an amount of 0 to 30wt%, preferably 0.1 to 25wt%, based on the total SG in the composition.
In some embodiments, the composition has an improved taste profile, including aftertaste, bitter taste, and/or entanglement.
In some embodiments, the composition has increased solubility in aqueous solutions.
In some embodiments, the composition further comprises one or more non-SG sweeteners.
In some embodiments, the composition further comprises one or more salts.
In some embodiments, the composition comprises trace amounts of non-SG odor components.
In some embodiments, the composition is a sweetener.
In some embodiments, the composition is a flavor.
In some embodiments, a method of preparing the composition comprises the steps of:
dissolving the crude extract in a first aqueous ethanol solution to form a mixture;
heating the mixture to a solution;
cooling the solution to ambient temperature;
separating the supernatant and the precipitate of the solution;
drying the supernatant to form a powder;
dissolving the powder with water to form a second solution;
treating the second solution with macroporous resin to obtain a material;
the material is desorbed with a second aqueous ethanol solution.
In some embodiments, the concentration of the second aqueous ethanol solution is greater than 0 and less than 50wt%, preferably 20 to 50wt%, more preferably 25 to 35wt%.
In some embodiments, the concentration of the second aqueous ethanol solution is 50 to 100wt%, preferably 60 to 80wt%, more preferably 65 to 75wt%.
In some embodiments, the composition is used in an oral consumer product.
In some embodiments, the composition is used in confectionary, in a condiment, in a chewing composition, in a cereal composition, in a baked good, in a dairy product, in a sweetener composition thereof, in a beverage and drink, in a pharmaceutical composition, in a smoking composition, or in an oral hygiene composition.
Drawings
FIG. 1 shows the powder XRD pattern of sample 094-39-01.
FIG. 2 shows the powder XRD pattern for sample 094-39-02.
Fig. 3 shows a schematic diagram of an analytical methodology for determining SG and its amount in a mother liquor sample.
Fig. 4 is an HPLC standard curve of STB.
FIG. 5 is an HPLC standard curve for RA.
FIG. 6 is an HPLC standard curve for RD.
FIG. 7 is a spectral peak discrimination chart.
Fig. 8 is an HPLC analysis plot of exemplary compositions of table 10 of the present invention.
Fig. 9 is a chromatogram of the total ion flow for an exemplary composition of table 10 of the present invention.
Fig. 10 is a diagram of HPLC analysis of exemplary compositions of table 11 of the present invention.
FIG. 11 is a chromatogram of the total ion flow for an exemplary composition of Table 11 of the present invention.
FIG. 12 is a HPLC analysis of an exemplary composition of Table 12 of the present invention.
Fig. 13 is a chromatogram of the total ion flow for an exemplary composition of table 12 of the present invention.
Fig. 14 is an HPLC analysis plot of an exemplary composition of table 13 of the present invention.
Fig. 15 is a chromatogram of the total ion flow for an exemplary composition of table 13 of the present invention.
FIG. 16 is a HPLC analysis of an exemplary composition of Table 14 of the present invention.
FIG. 17 is a chromatogram of the total ion flow for an exemplary composition of Table 14 of the present invention.
Fig. 18 is an HPLC analysis plot of exemplary compositions of table 15 of the present invention.
Fig. 19A is an exemplary general sweetness profile. Fig. 19B is a sweet profile of a 5% sucrose solution.
Fig. 20A is a sweet taste profile of sample composition #3 (table 16). Fig. 20B is a sweet taste profile of sample composition #4 (table 17). Fig. 20C is a sweet taste profile of sample composition #11 (table 24). Fig. 20D is a sweet taste profile of sample composition #12 (table 25).
FIG. 21A is a chromatographic mass spectrum (upper trace: FEML, lower trace: SEML) corresponding to the compositions shown in tables 62 and 63.
FIG. 21B is a chromatographic UV detection chart (upper trace: FEML, lower trace: SEML) corresponding to the compositions shown in tables 62 and 63.
Detailed Description
In the description and claims, the terms "comprising" and "including" are open-ended terms, which should be understood to mean "including, but not limited to … …". These terms encompass the more limiting terms "consisting essentially of … …" and "consisting of … …".
It should be noted that, as used herein and in the appended claims, the singular forms "a," "an," and "the" include plural referents unless the context clearly dictates otherwise. Furthermore, the terms "a," "an," "one or more," and "at least one" are used interchangeably herein. It should also be noted that the terms "comprising," "including," "characterized by," and "having" are used interchangeably.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. All publications and patents mentioned herein are expressly incorporated herein by reference in their entirety for all purposes to the same extent as if each individual publication was specifically and individually indicated to be incorporated by reference and for all purposes to which it was specifically and individually indicated to be relevant to the invention. All references cited in this specification will be used as indicative of the state of the art in the field. Nothing herein is to be construed as an admission that the invention is not entitled to antedate such disclosure by virtue of prior invention.
The term "rebaudioside" as used herein may be referred to simply as "Reb" or "R". For example, the phrase "rebaudioside a" has the same definition as "RebA" and "RA". This applies to all rebaudioside s. Similarly, referring to DA, DA1 or DB, the term "dulcin" may be abbreviated as "Dul" or "D".
The phrase "SG" is well known in the art and is intended to include the major and minor components of stevia as listed in table 1. These ingredients include, but are not limited to, components of stevia such as steviol, STB, ST, RA, RB, RC, RD, RE, RF, RM (also known as Rebaudioside X (RX)), rubusoside and dulcoside DA, A1 and B. The SG can be purified prior to use.
As used herein, "high molecular weight" with respect to SG refers to SG having a molecular weight greater than 965 daltons.
The phrase "stevia containing a sweetener" is intended to include any composition prepared from a stevia plant such as a stevia extract or a single component found in stevia. The sweetener may include one or more of the ingredients associated with stevia plants as noted above. The sweetener may also include conventional artificial or natural sweeteners such as sucrose, glucose, maltose, fructose, mannitol, sorbitol, aspartame, inulin, sucralose, acesulfame potassium, sodium cyclamate, mogrosides and derivatives thereof, etc.
The term "SG composition" as used herein refers to a material comprising one or two or more already purified SGs found in stevia plants or sweet tea plants or stevia extracts or sweet tea extracts. In addition, the "SG composition" may refer to stevia extract, sweet tea extract, or "stevia raw material" described below.
The phrase "stevia raw material" or "raw material" refers to a material comprising the plant stevia or SG of other species of stevia. In some embodiments, the stevia starting material or raw material may be a crude extract, a purified extract, or a byproduct of a purification process. In other embodiments, the stevia starting material comprises SG derived from fermentation and/or enzymatic conversion processes or other synthetic processes. The crude extract is typically the first dried product produced after processing the harvested stevia plant material. The purified extract contains one or more target SGs in higher concentrations than the crude extract contains. The by-products of the purification process are typically waste streams derived in whole or in part from crude extracts or purified SG of moderate purity.
The phrase "sucrose equivalent" or "SE" is the amount of non-sugar sweetener required to provide a given percentage of sucrose in the same food, beverage, or solution. For example, sugar-containing soft drinks typically contain 12g sucrose, i.e., 12% sucrose, per 100ml water. This means that, to be commercially approved, the sugarless soft drink must have the same sweetness as the 12% sucrose soft drink, i.e., the sugarless soft drink must have 12% SE. The soft drink dispensing apparatus was set to 12% se because such apparatus was provided for use with sucrose-based syrups.
The phrase "taste profile" or "organoleptic profile" is defined as the temporal profile of all the basic tastes of a sweetener. When a sweetener is consumed, it is perceived by a trained human taste tester and the test is given a short time from the contact of the tester's tongue ("start") to the cut-off point (typically 180s after start), the onset and decay of sweetness is referred to as the "temporal profile of sweetness". These human tastants are referred to as "sensory panels. In addition to sweetness, sensory panels may also evaluate other "basic taste" temporal profiles: bitter, salty, sour, spicy (also known as hot), and umami (also known as savory or meaty). When a sweetener is consumed, the test is given by a trained human taste tester in a short time from the initial perception of taste to the last perceived aftertaste at the cut-off point, the onset and decay of bitter taste being referred to as the "bitter time profile".
The term "flavor" or "flavor profile" as used herein is the integrated sensory perception of taste, odor and or texture elements. The term "enhance" as used herein encompasses the sensory perception of enhanced (augmenting), accentuating, amplifying, and potentiating flavor profiles without changing the nature or properties thereof. The term "altering" as used herein includes altering (changing), changing (varying), suppressing (supporting), reducing (decompressing), enhancing (fortifying), and supplementing (supporting) the sensory perception of the flavor profile when the flavor profile lacks quality or duration.
The solubility disclosed throughout this invention is "long term solubility" rather than "initial solubility" as described in the art. The long-term solubility in this embodiment is different from the initial or short-term solubility. In other words, the solutions of the present invention remain homogeneous for a long period of time, do not crystallize, do not precipitate, or are solution heterogeneous. Generally, the long term solubility described herein ranges from at least 1 day to greater than 5 years, from about 5 days to about 2 years, and more particularly from about 30 days to about 1 year. This technique can also be applied to increase the initial solubility of a single SG.
1. SG compositions with satisfactory solubility and taste profile
One aspect of the present application relates to SG compositions having satisfactory solubility and/or taste profile. The SG compositions can be used as sweeteners and/or flavoring agents. In some embodiments, SG compositions of the present application comprise one or more SGs and have significantly enhanced long term solubility in water and/or significantly improved taste profile compared to previously reported SG compositions such as purified RA.
The bitter taste associated with SG compositions is a result of SG exceeding the off-flavor characteristic threshold, such as astringency and bitterness, as well as compositions comprising non-stevia off-flavor components, such as polyphenols, and the like. The inventors have successfully removed non-stevia off-flavor components by this process and the amount of stevioside added to the composition is less than the perceived or orally detectable bitter taste of each SG in solution. The inventors have surprisingly found that the taste of all such SGs tastes more like all industrially useful concentrations of sugar.
In some embodiments, the inventors have surprisingly found that the long term solubility of SG or SG compositions can be significantly increased by dissolving SG or SG compositions in water at elevated temperatures, and then cooling the temperature to room temperature. The resulting solution is spray dried wherein the SG or SG composition is stable in water or water/alcohol at ambient temperature for greater than 1 day. The term "stable" or "stability" is not limited throughout the specification and refers to the duration of solubility of SG or SG composition in a solvent. The method provides stevia extract, stevia component or a mixture of treated stevia components.
In some embodiments, the present invention provides SG compositions having improved solubility and taste profile comprising one or more SGs, one or more non-SG sweeteners, and/or one or more additional additives. In some embodiments, the additional additives include, but are not limited to, flavors, salts, minerals, organic and inorganic acids, polyols, nucleotides, bitter compounds, astringent compounds, proteins or protein hydrolysates, surfactants, gums and waxes, antioxidants, polymers, fatty acids, vitamins, preservatives, hydrating agents, and combinations thereof.
In some embodiments, the invention provides SG compositions comprising trace or undetectable amounts of non-stevia-imparting bitter taste.
SG and SG composition
SG is a glycoside of steviol (diterpenoid compound represented by the following formula I).
Figure SMS_1
As shown in formula II, the SG may have a parent or core structure comprising a steviol molecule having glycosylation at the C13 and/or C19 positions.
Figure SMS_2
As shown in formula III, the steviol glycoside may also have a parent or core structure comprising an isosteviol (Iso-Sv) molecule having glycosylation at C13.
Figure SMS_3
In some embodiments of SG having a parent or core structure of formula II or III, R1 and R2 are substituents independently selected from the group consisting of glucosyl (G), rhamnosyl (R), xylosyl (X), deoxy-glucosyl (dG), fructosyl (F), arabinosyl (a), or galactosyl (Ga). In some other embodiments, the number of glucosyl groups is equal to or greater than 4. Table a provides a list of about 80SG as used herein.
Table a.sg
Figure SMS_4
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Figure SMS_5
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Figure SMS_6
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Figure SMS_7
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Figure SMS_8
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Figure SMS_9
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Figure SMS_10
Exemplary SGs include, for example, ST, STB, RA, RB, RC, RD, RE, RF, RM, rubusoside and dulcoside a. Additional SGs include, but are not limited to, SG1-16 (SG without a private name); SG-Unk1-6 (SG with no detailed structural evidence); glycosylated SG (GSG), steviol monoglycoside, isosteviol bisglycoside, iso-RB, iso-ST, dulcoside B, RG, RK, RR, RI, RL, RT, RN, 15α -OH RM, RL, RS and RO.
One or more SGs included in the SG compositions of the present application may comprise about 1wt% to about 99wt% of the SG composition, specifically about 1wt%, about 2wt%, about 3wt%, about 4wt%, about 5wt%, about 6wt%, about 7wt%, about 8wt%, about 9wt%, about 10wt%, about 11wt%, about 12wt%, about 13wt%, about 14wt%, about 15wt%, about 16wt%, about 17wt%, about 18wt%, about 19wt%, about 20wt%, about 21wt%, about 22wt%, about 23wt%, about 24wt%, about 25wt%, about 26wt%, about 27wt%, about 28wt%, about 29wt%, about 30wt%, about 31wt%, about 32wt%, about 33wt%, about 34wt%, about 35wt%, about 36wt%, about 37wt%, about 38wt%, about 39wt%, about 40wt%, about 41wt%, about 42wt%, about 43wt%, about 44wt%, about 45wt%, about 46wt%, about 47wt%, about 48wt%, about 49wt%, about 50wt%, about 51wt%, about 52wt%, about 53wt%, about 54wt%, about 55wt%, about 56wt%, about 57wt%, about 58wt%, about 59wt%, about 60wt%, about 61wt%, about 62wt%, about 63wt%, about 64wt%, about 65wt%, about 6wt%, about 67wt%, about 68wt%, about 69wt%, about 70wt%, about 71wt%, about 72wt%, about 73wt%, about 74wt%, about 75wt%, about 76wt%, about 77wt%, about 78wt%, about 79wt%, about 80wt%, about 81wt%, about 82wt%, about 83wt%, about 84wt%, about 85wt%, about 86wt%, about 87wt%, about 88wt%, about 89wt%, about 90wt%, about 91wt%, about 92wt%, about 93wt%, about 94wt%, about 95wt%, about 96wt%, about 97wt%, about 98wt%, about 99wt%, and all ranges therebetween, including, for example, about 40wt% to about 45wt%, 40wt% to about 50wt%, about 40wt% to about 75wt%, about 40wt% to about 80wt%, about 82wt%, about 83wt%, about 84wt%, about 85wt% to about 80wt%, about 80wt% to about 40wt%, about 40wt% to about 40wt%, and about 80wt% 40wt% to about 95wt%, 40wt% to about 97wt%, 40wt% to about 99wt%, 45wt% to about 50wt%, 45wt% to about 55wt%, 45wt% to about 60wt%, 45wt% to about 65wt%, 45wt% to about 70wt%, 45wt% to about 75wt%, 45wt% to about 80wt%, 45wt% to about 85wt%, 45wt% to about 90wt%, 45wt% to about 95wt%, 45wt% to about 97wt%, 45wt% to about 99wt%, 50wt% to about 55wt%, 50wt% to about 60wt%, 50wt% to about 65wt%, 50wt% to about 70wt%, and the like 50wt% to about 75wt%, 50wt% to about 80wt%, 50wt% to about 85wt%, 50wt% to about 90wt%, 50wt% to about 95wt%, 50wt% to about 97wt%, 50wt% to about 99wt%, 55wt% to about 60wt%, 55wt% to about 65wt%, 55wt% to about 70wt%, 55wt% to about 75wt%, 55wt% to about 80wt%, 55wt% to about 85wt%, 55wt% to about 90wt%, 55wt% to about 95wt%, 55wt% to about 97wt%, 55wt% to about 99wt%, 60wt% to about 65wt%, and 60wt% to about 70wt%, 60wt% to about 75wt%, 60wt% to about 80wt%, 60wt% to about 85wt%, 60wt% to about 90wt%, 60wt% to about 95wt%, 60wt% to about 97wt%, 60wt% to about 99wt%, 65wt% to about 70wt%, 65wt% to about 75wt%, 65wt% to about 80wt%, 65wt% to about 85wt%, 65wt% to about 90wt%, 65wt% to about 95wt%, 65wt% to about 97wt%, 65wt% to about 99wt%, 70wt% to about 75wt%, 70wt% to about 80wt%, 70wt% to about 85wt%, and the like 70wt% to about 90wt%, 70wt% to about 95wt%, 70wt% to about 97wt%, 70wt% to about 99wt%, 75wt% to about 80wt%, 75wt% to about 85wt%, 75wt% to about 90wt%, 75wt% to about 95wt%, 75wt% to about 97wt%, 75wt% to about 99wt%, 80wt% to about 85wt%, 80wt% to about 90wt%, 80wt% to about 95wt%, 80wt% to about 97wt%, 80wt% to about 99wt%, 85wt% to about 90wt%, 85wt% to about 95wt%, 85wt% to about 97wt%, and, 85wt% to about 99wt%, 90wt% to about 95wt%, 90wt% to about 97wt%, 90wt% to about 99wt%, 95wt% to about 97wt%, and 95wt% to about 99wt%.
In some embodiments, one or more SGs in the composition comprise RA in an amount of 10-80wt%, 10-70wt%, 10-60wt%, 10-50wt%, 10-40wt%, 10-30wt%, 10-20wt%, 20-80wt%, 20-70wt%, 20-60wt%, 20-50wt%, 20-40wt%, 20-35wt%, 20-30wt%, 20-25wt%, 25-80wt%, 25-70wt%, 25-60wt%, 25-50wt%, 25-40wt%, 25-30wt%, 30-80wt%, 30-70wt%, 30-60wt%, 30-50wt%, 30-40wt%, 30-35wt%, 40-80wt%, 40-70wt%, 40-60wt%, 40-50wt%, 50-80wt%, 50-70wt%, 50-60wt%, 60-80wt%, 60-70wt%, or 70-80wt%.
In some embodiments of the present invention, in some embodiments, one or more of the SGs in the composition comprises RB in an amount of 0-30wt%, 0-25wt%, 0-20wt%, 0-15wt%, 0-10wt%, 0-8wt%, 0-5wt%, 0-2wt%, 0-1wt%, 0-0.5wt%, 0.1-30wt%, 0.1-25wt%, 0.1-20wt%, 0.1-15wt%, 0.1-10wt%, 0.1-8wt%, 0.1-5wt%, 0.1-2wt%, 0.1-1wt%, 0.1-0.5wt%, 0.5-30wt%, 0.5-25wt%, 0.5-20wt%, 0.5-15wt%, 0.5-10wt%, 0.5-8wt%, 0.5-5wt%, 0.5-2wt%, and the like 0.5-1wt%, 1-30wt%, 1-25wt%, 1-20wt%, 1-15wt%, 1-10wt%, 1-8wt%, 1-5wt%, 1-2wt%, 1.5-30wt%, 1.5-25wt%, 1.5-20wt%, 1.5-15wt%, 1.5-10wt%, 1.5-8wt%, 1.5-5wt%, 5-30wt%, 5-25wt%, 5-20wt%, 5-15wt%, 5-10wt%, 5-8wt%, 10-30wt%, 10-25wt%, 10-20wt%, 10-15wt%, 15-30wt%, 15-25wt%, 15-20wt%, 20-30wt%, 20-25wt%, or 25-30wt% and combinations thereof. In certain embodiments, the composition is free or substantially free of RB.
In some embodiments, one or more of the SGs in the composition comprises RC in an amount of 0-30wt%, 0-25wt%, 0-20wt%, 0-15wt%, 0-10wt%, 0-8wt%, 0-5wt%, 0-2wt%, 0-1wt%, 0-0.5wt%, 0.1-30wt%, 0.1-25wt%, 0.1-20wt%, 0.1-15wt%, 0.1-10wt%, 0.1-8wt%, 0.1-5wt%, 0.1-2wt%, 0.1-1wt%, 0.1-0.5wt%, 0.5-30wt%, 0.5-25wt%, 0.5-20wt%, 0.5-15wt%, 0.5-10wt%, 0.5-8wt%, 0.5-5wt%, 0.5-2wt%, 0.5-1wt%, 1-30wt%, 1-25wt%, 1-20wt%, 1-15wt%, 1-8wt%, 1-5wt%, 1-2wt%, 1.5-30wt%, 1.5-25wt%, 1.5-20wt%, 1.5-15wt%, 1.5-10wt%, 1.5-8wt%, 1.5-5wt%, 2-30wt%, 2-25wt%, 2-20wt%, 2-15wt%, 2-10wt%, 2-8wt%, 2-5wt%, 3-30wt%, 3-25wt%, 3-20wt%, 3-15wt%, 3-10wt%, 3-8wt%, 3-5wt%, 5-30wt%, 5-25wt%, 5-20wt%, 5-15wt%, 5-10wt%, 5-8wt%, 10-30wt%, 10-25wt%, 10-20wt%, 10-15wt% and combinations thereof. In certain embodiments, the composition is RC-free or substantially RC-free.
In some embodiments of the present invention, in some embodiments, one or more SGs in the composition comprise RD in an amount of 0-30 wt.%, 0-25 wt.%, 0-20 wt.%, 0-15 wt.%, 0-10 wt.%, 0-8 wt.%, 0-5 wt.%, 0-2 wt.%, 0-1 wt.%, 0-0.5 wt.%, 0.1-30 wt.%, 0.1-25 wt.%, 0.1-20 wt.%, 0.1-15 wt.%, 0.1-10 wt.%, 0.1-8 wt.%, 0.1-5 wt.%, 0.1-2 wt.%, 0.1-1 wt.%, 0.1-0.5 wt.%, 0.5-30 wt.%, 0.5-25 wt.%, 0.5-20 wt.%, 0.5-15 wt.%, 0.5-10 wt.%, 0.5-8 wt.%, 0.5-5 wt.%, 0.5-2 wt.%, 0.5-1 wt.%, 1-30 wt.%, 1-25 wt.%, 1-20 wt.%; 1-15wt%, 1-10wt%,1-8wt%, 1-5wt%, 1-2wt%, 1.5-30wt%, 1.5-25wt%, 1.5-20wt%, 1.5-15wt%, 1.5-10wt%, 1.5-8wt%, 1.5-5wt%, 2-30wt%, 2-25wt%, 2-20wt%, 2-15wt%, 2-10wt%, 2-8wt%, 2-5wt%, 3-30wt%, 3-25wt%, 3-20wt%, 3-15wt%, 3-10wt%, 3-8wt%, 3-5wt%, 5-30wt%, 5-25wt%, 5-20wt%, 5-15wt%, 5-10wt%, 5-8wt%, 10-30wt%, 10-25wt%, 10-20wt%, 10-15wt%, and combinations thereof. In certain embodiments, the composition is free or substantially free of RD.
In some embodiments, one or more SGs in the composition comprise RE in an amount of 0-10wt%, 0-8wt%, 0-5wt%, 0-2wt%, 0-1wt%, 0-0.5wt%, 0.1-10wt%, 0.1-8wt%, 0.1-5wt%, 0.1-2wt%, 0.1-1wt%, 0.1-0.5wt%, 0.5-10wt%, 0.5-8wt%, 0.5-5wt%, 0.5-2wt%, 0.5-1wt%, 1-10wt%, 1-8wt%, 1-5wt%, 1-2wt%, 1.5-10wt%, 1.5-8wt%, 2-10wt%, 2-8wt%, 2-5wt%, 3-10wt%, 3-8wt%, 3-5wt%, 5-10wt%, 5-8wt%, and combinations thereof. In certain embodiments, the composition is free or substantially free of RE.
In some embodiments, one or more SGs in the composition comprise RF in an amount of 0-20wt%, 0-15wt%, 0-10wt%, 0-8wt%, 0-5wt%, 0-2wt%, 0-1wt%, 0-0.5wt%, 0.1-20wt%, 0.1-15wt%, 0.1-10wt%, 0.1-8wt%, 0.1-5wt%, 0.1-2wt%, 0.1-1wt%, 0.1-0.5wt%, 0.5-20wt%, 0.5-15wt%, 0.5-10wt%, 0.5-8wt%, 0.5-5wt%, 0.5-2wt%, 0.5-1wt%, 1-20wt%, 1-15wt%, 1-10wt%, 1-8wt%, 1-5wt%, 1-2wt%, 1.5-15wt%, 1.5-10wt%, 1.5-8wt%, 1.5-2 wt%, 1.5-20wt%, 1.5-15wt%, 1.5-10wt%, 1.5-8wt%, 3-3 wt%, 3-20wt%, 3 wt-20 wt%, 3 wt-20 wt%, and combinations thereof. In certain embodiments, the composition is RF-free or substantially RF-free.
In some embodiments of the present invention, in some embodiments, one or more SGs in the composition comprise RM in an amount of 0-30wt%, 0-25wt%, 0-20wt%, 0-15wt%, 0-10wt%, 0-8wt%, 0-5wt%, 0-2wt%, 0-1wt%, 0-0.5wt%, 0.1-30wt%, 0.1-25wt%, 0.1-20wt%, 0.1-15wt%, 0.1-10wt%, 0.1-8wt%, 0.1-5wt%, 0.1-2wt%, 0.1-1wt%, 0.1-0.5wt%, 0.5-30wt%, 0.5-25wt%, 0.5-20wt%, 0.5-15wt%, 0.5-10wt%, 0.5-8wt%, 0.5-5wt%, 0.5-2wt%, 0.5-1wt%, 1-30wt%, 1-25wt%, 1-20wt%, 0.5-5wt%, 0.2 wt%, 0.5-1wt%, 0.1-30 wt%; 1-15wt%, 1-10wt%, 1-8wt%, 1-5wt%, 1-2wt%, 1.5-30wt%, 1.5-25wt%, 1.5-20wt%, 1.5-15wt%, 1.5-10wt%, 1.5-8wt%, 1.5-5wt%, 2-30wt%, 2-25wt%, 2-20wt%, 2-15wt%, 2-10wt%, 2-8wt%, 2-5wt%, 3-30wt%, 3-25wt%, 3-20wt%, 3-15wt%, 3-10wt%, 3-8wt%, 3-5wt%, 5-30wt%, 5-25wt%, 5-20wt%, 5-15wt%, 5-10wt%, 5-8wt%, 10-30wt%, 10-25wt%, 10-20wt%, 10-15wt%, and combinations thereof. In certain embodiments, the composition is free or substantially free of RM.
In some embodiments, one or more SGs in the composition comprise RN in an amount of 0-10wt%, 0-8wt%, 0-5wt%, 0-2wt%, 0-1wt%, 0-0.5wt%, 0.1-10wt%, 0.1-8wt%, 0.1-5wt%, 0.1-2wt%, 0.1-1wt%, 0.1-0.5wt%, 0.5-10wt%, 0.5-8wt%, 0.5-5wt%, 0.5-2wt%, 0.5-1wt%, 1-10wt%, 1-8wt%, 1-5wt%, 1-2wt%, 1.5-10wt%, 1.5-8wt%, 2-10wt%, 2-8wt%, 2-5wt%, 3-10wt%, 3-8wt%, 3-5wt%, 5-10wt%, 5-8wt%, and combinations thereof. In certain embodiments, the composition is free or substantially free of RN.
In some embodiments, one or more SGs in the composition comprise RO in an amount of 0-10wt%, 0-8wt%, 0-5wt%, 0-2wt%, 0-1wt%, 0-0.5wt%, 0.1-10wt%, 0.1-8wt%, 0.1-5wt%, 0.1-2wt%, 0.1-1wt%, 0.1-0.5wt%, 0.5-10wt%, 0.5-8wt%, 0.5-5wt%, 0.5-2wt%, 0.5-1wt%, 1-10wt%, 1-8wt%, 1-5wt%, 1-2wt%, 1.5-10wt%, 1.5-8wt%, 2-10wt%, 2-8wt%, 2-5wt%, 3-10wt%, 3-8wt%, 3-5wt%, 5-10wt%, 5-8wt%, and combinations thereof. In certain embodiments, the composition is free or substantially free of RO.
In some embodiments of the present invention, in some embodiments, one or more of the SGs in the composition comprises stevioside in an amount of 5-80wt%, 5-70 wt%, 5-60wt%, 5-55wt%, 5-50wt%, 5-45wt%, 5-40wt%, 5-35wt%, 5-30wt%, 5-25wt%, 5-20wt%, 5-15wt%, 5-10wt%, 5-8wt%, 10-80wt%, 10-70 wt%, 10-60wt%, 10-55wt%, 10-50wt%, 10-45wt%, 10-40wt%, 10-35wt%, 10-30wt%, 10-25wt%, 10-20wt%, 10-15wt%, 15-80wt%, 15-70 wt%, 15-60wt%, 15-55wt%, 15-50wt%, 15-45wt%, 15-40 wt%; 15-35wt%, 15-30wt%, 15-25wt%, 15-20wt%, 20-80wt%, 20-70 wt%, 20-60wt%, 20-55wt%, 20-50wt%, 20-45wt%, 20-40wt%, 20-35wt%, 20-30wt%, 20-25wt%, 25-80wt%, 25-70 wt%, 25-60wt%, 25-55wt%, 25-50wt%, 25-45wt%, 25-40wt%, 25-35wt%, 25-30wt%, 30-80wt%, 30-70 wt%, 30-60wt%, 30-55wt%, 30-50wt%, 30-45wt%, 30-40wt%, 30-35wt%, 40-80wt%, 40-70 wt%, 40-60wt%, 40-55wt%, 40-50wt% 40-45wt%, 50-80wt%, 50-70 wt%, 50-60wt%, 50-55wt%, 60-80wt%, 60-70 wt% and combinations thereof.
In some embodiments of the present invention, in some embodiments, one or more SGs in the composition comprise the relevant sg#2 in an amount of 0-99 wt.%, 0-30 wt.%, 0-25 wt.%, 0-20 wt.%, 0-15 wt.%, 0-10 wt.%, 0-8 wt.%, 0-5 wt.%, 0-2 wt.%, 0-1 wt.%, 0-0.5 wt.%, 0.1-30 wt.%, 0.1-25 wt.%, 0.1-20 wt.%, 0.1-15 wt.%, 0.1-10 wt.%, 0.1-8 wt.%, 0.1-5 wt.%, 0.1-2 wt.%, 0.1-1 wt.%, 0.1-0.5 wt.%, 0.5-30 wt.%, 0.5-25 wt.%, 0.5-20 wt.%, 0.5-15 wt.%, 0.5-10 wt.%, 0.5-8 wt.%, 0.5-5 wt.%, 0.5 wt.%, 0. 0.5-2wt%, 0.5-1wt%, 1-30wt%, 1-25wt%, 1-20wt%, 1-15wt%, 1-10wt%, 1-8wt%, 1-5wt%, 1-2wt%, 1.5-30wt%, 1.5-25wt%, 1.5-20wt%, 1.5-15wt%, 1.5-10wt%, 1.5-8wt%, 1.5-5wt%, 5-30wt%, 5-25wt%, 5-20wt%, 5-15wt%, 5-10wt%, 5-8wt%, 10-30wt%, 10-25wt%, 10-20wt%, 10-15wt%, 15-30wt%, 15-25wt%, 15-20wt%, 20-30wt%, 20-25wt% or 25-30wt% and combinations thereof. In certain embodiments, the composition has no associated sg#2 or substantially no associated sg#2.
In some embodiments of the present invention, in some embodiments, one or more SGs in the composition comprise an amount of associated SG #5 of 0-99wt%, 0-30wt%, 0-25wt%, 0-20wt%, 0-15wt%, 0-10wt%, 0-8wt%, 0-5wt%, 0-2wt%, 0-1wt%, 0-0.5wt%, 0.1-30wt%, 0.1-25wt%, 0.1-20wt%, 0.1-15wt%, 0.1-10wt%, 0.1-8wt%, 0.1-5wt%, 0.1-2wt%, 0.1-1wt%, 0.1-0.5wt%, 0.5-30wt%, 0.5-25wt%, 0.5-20wt%, 0.5-15wt%, 0.5-10wt%, 0.5-8wt%, 0.5-5wt%, 0.% >, 0.1-10wt% 0.5-2wt%, 0.5-1wt%, 1-30wt%, 1-25wt%, 1-20wt%, 1-15wt%, 1-10wt%, 1-8wt%, 1-5wt%, 1-2wt%, 1.5-30wt%, 1.5-25wt%, 1.5-20wt%, 1.5-15wt%, 1.5-10wt%, 1.5-8wt%, 1.5-5wt%, 5-30wt%, 5-25wt%, 5-20wt%, 5-15wt%, 5-10wt%, 5-8wt%, 10-30wt%, 10-25wt%, 10-20wt%, 10-15wt%, 15-30wt%, 15-25wt%, 15-20wt%, 20-30wt%, 20-25wt% or 25-30wt% and combinations thereof. In certain embodiments, the composition has no associated sg#5 or substantially no associated sg#5.
In some embodiments of the present invention, in some embodiments, one or more SGs in the composition comprise RU2 in an amount of 0-99wt%, 0-30wt%, 0-25wt%, 0-20wt%, 0-15wt%, 0-10wt%, 0-8wt%, 0-5wt%, 0-2wt%, 0-1wt%, 0-0.5wt%, 0.1-30wt%, 0.1-25wt%, 0.1-20wt%, 0.1-15wt%, 0.1-10wt%, 0.1-8wt%, 0.1-5wt%, 0.1-2wt%, 0.1-1wt%, 0.1-0.5wt%, 0.5-30wt%, 0.5-25wt%, 0.5-20wt%, 0.5-15wt%, 0.5-10wt%, 0.5-8wt%, 0.5-5wt%, 0.5-2 wt%; 0.5-1wt%, 1-30wt%, 1-25wt%, 1-20wt%, 1-15wt%, 1-10wt%, 1-8wt%, 1-5wt%, 1-2wt%, 1.5-30wt%, 1.5-25wt%, 1.5-20wt%, 1.5-15wt%, 1.5-10wt%, 1.5-8wt%, 1.5-5wt%, 5-30wt%, 5-25wt%, 5-20wt%, 5-15wt%, 5-10wt%, 5-8wt%, 10-30wt%, 10-25wt%, 10-20wt%, 10-15wt%, 15-30wt%, 15-25wt%, 15-20wt%, 20-30wt%, 20-25wt%, or 25-30wt% and combinations thereof. In certain embodiments, the composition is free of RU2 or substantially free of RU2.
In some embodiments of the present invention, in some embodiments, one or more SGs in the composition comprise RT in an amount of 0-99wt%, 0-30wt%, 0-25wt%, 0-20wt%, 0-15wt%, 0-10wt%, 0-8wt%, 0-5wt%, 0-2wt%, 0-1wt%, 0-0.5wt%, 0.1-30wt%, 0.1-25wt%, 0.1-20wt%, 0.1-15wt%, 0.1-10wt%, 0.1-8wt%, 0.1-5wt%, 0.1-2wt%, 0.1-1wt%, 0.1-0.5wt%, 0.5-30wt%, 0.5-25wt%, 0.5-20wt%, 0.5-15wt%, 0.5-10wt%, 0.5-8wt%, 0.5-5wt%, 0.5-2wt%, and 0.5-1wt%, 1-30wt%, 1-25wt%, 1-20wt%, 1-15wt%, 1-10wt%, 1-8wt%, 1-5wt%, 1-2wt%, 1.5-30wt%, 1.5-25wt%, 1.5-20wt%, 1.5-15wt%, 1.5-10wt%, 1.5-8wt%, 1.5-5wt%, 5-30wt%, 5-25wt%, 5-20wt%, 5-15wt%, 5-10wt%, 5-8wt%, 10-30wt%, 10-25wt%, 10-20wt%, 10-15wt%, 15-30wt%, 15-25wt%, 15-20wt%, 20-30wt%, 20-25wt%, or 25-30wt% and combinations thereof. In certain embodiments, the composition is free or substantially free of RT.
In some embodiments of the present invention, in some embodiments, one or more SGs in the composition comprise RW in an amount of 0-99 wt.%, 0-30 wt.%, 0-25 wt.%, 0-20 wt.%, 0-15 wt.%, 0-10 wt.%, 0-8 wt.%, 0-5 wt.%, 0-2 wt.%, 0-1 wt.%, 0-0.5 wt.%, 0.1-30 wt.%, 0.1-25 wt.%, 0.1-20 wt.%, 0.1-15 wt.%, 0.1-10 wt.%, 0.1-8 wt.%, 0.1-5 wt.%, 0.1-2 wt.%, 0.1-1 wt.%, 0.1-0.5 wt.%, 0.5-30 wt.%, 0.5-25 wt.%, 0.5-20 wt.%, 0.5-15 wt.%, 0.5-10 wt.%, 0.5-8 wt.%, 0.5-5 wt.%, 0.5-2 wt.%, 0.5-1wt%,1-30wt%,1-25wt%,1-20wt%,1-15wt%,1-10wt%,1-8wt%,1-5wt%,1-2wt%,1.5-30wt%,1.5-25wt%,1.5-20wt%,1.5-15wt%,1.5-10wt%,1.5-8wt%,1.5-5wt%,5-30wt%,5-25wt%,5-20wt%,5-15wt%,5-10wt%,5-8wt%,10-30wt%,10-25wt%,10-20wt%,10-15wt%,15-30wt%,15-25wt%,15-20wt%,20-30wt%,20-25wt%, or 25-30wt% and combinations thereof. In certain embodiments, the composition is free or substantially free of RW.
In some embodiments, one or more SGs in the composition comprise RW2 in an amount of 0-99wt%,0-30wt%,0-25wt%,0-20wt%,0-15wt%,0-10wt%,0-8wt%,0-5wt%,0-2wt%,0-1wt%,0-0.5wt%,0.1-30wt%,0.1-25wt%,0.1-20wt%,0.1-15wt%,0.1-10wt%,0.1-8wt%,0.1-5wt%,0.1-2wt%,0.1-1wt%,0.1-0.5wt%,0.5-30wt%,0.5-25wt%,0.5-20wt%,0.5-15wt%,0.5-10wt%,0.5-8wt%,0.5-5wt%,0.5-2wt%,0.5-1wt%,1-30wt%,1-25wt%,1-20wt%,1-15wt%,1-10wt%,1-8wt%,1-5wt%,1-2wt%,1.5-30wt%,1.5-25wt%,1.5-20wt%,1.5-15wt%,1.5-10wt%,1.5-8wt%,1.5-5wt%,5-30wt%,5-25wt%,5-20wt%,5-15wt%,5-10wt%,5-8wt%,10-30wt%,10-25wt%,10-20wt%,10-15wt%,15-30wt%,15-25wt%, 20-30wt%,20-25wt% or 25-30wt% and combinations thereof. In certain embodiments, the composition is free of RW2 or substantially free of RW2.
In some embodiments of the present invention, in some embodiments, one or more SGs in the composition comprise RW3 in an amount of 0-99 wt.%, 0-30 wt.%, 0-25 wt.%, 0-20 wt.%, 0-15 wt.%, 0-10 wt.%, 0-8 wt.%, 0-5 wt.%, 0-2 wt.%, 0-1 wt.%, 0-0.5 wt.%, 0.1-30 wt.%, 0.1-25 wt.%, 0.1-20 wt.%, 0.1-15 wt.%, 0.1-10 wt.%, 0.1-8 wt.%, 0.1-5 wt.%, 0.1-2 wt.%, 0.1-1 wt.%, 0.1-0.5 wt.%, 0.5-30 wt.%, 0.5-25 wt.%, 0.5-20 wt.%, 0.5-15 wt.%, 0.5-10 wt.%, 0.5-8 wt.%, 0.5-5 wt.%, 0.5-2 wt.%, 0.5-1wt%, 1-30wt%, 1-25wt%, 1-20wt%, 1-15wt%, 1-10wt%, 1-8wt%, 1-5wt%, 1-2wt%, 1.5-30wt%, 1.5-25wt%, 1.5-20wt%, 1.5-15wt%, 1.5-10wt%, 1.5-8wt%, 1.5-5wt%, 5-30wt%, 5-25wt%, 5-20wt%, 5-15wt%, 5-10wt%, 5-8wt%, 10-30wt%, 10-25wt%, 10-20wt%, 10-15wt%, 15-30wt%, 15-25wt%, 15-20wt%, 20-30wt%, 20-25wt%, or 25-30wt% and combinations thereof. In certain embodiments, the composition is free of RW3 or substantially free of RW3.
In some embodiments of the present invention, in some embodiments, one or more SGs in the composition comprise RU in an amount of 0-99wt%, 0-30wt%, 0-25wt%, 0-20wt%, 0-15wt%, 0-10wt%, 0-8wt%, 0-5wt%, 0-2wt%, 0-1wt%, 0-0.5wt%, 0.1-30wt%, 0.1-25wt%, 0.1-20wt%, 0.1-15wt%, 0.1-10wt%, 0.1-8wt%, 0.1-5wt%, 0.1-2wt%, 0.1-1wt%, 0.1-0.5wt%, 0.5-30wt%, 0.5-25wt%, 0.5-20wt%, 0.5-15wt%, 0.5-10wt%, 0.5-8wt%, 0.5-5wt%, 0.5-2wt%, 0.1-2 wt%; 0.5-1wt%, 1-30wt%, 1-25wt%, 1-20wt%, 1-15wt%, 1-10wt%, 1-8wt%, 1-5wt%, 1-2wt%, 1.5-30wt%, 1.5-25wt%, 1.5-20wt%, 1.5-15wt%, 1.5-10wt%, 1.5-8wt%, 1.5-5wt%, 5-30wt%, 5-25wt%, 5-20wt%, 5-15wt%, 5-10wt%, 5-8wt%, 10-30wt%, 10-25wt%, 10-20wt%, 10-15wt%, 15-30wt%, 15-25wt%, 15-20wt%, 20-30wt%, 20-25wt%, or 25-30wt% and combinations thereof. In certain embodiments, the composition is free or substantially free of RU.
In some embodiments of the present invention, in some embodiments, one or more SGs in the composition comprise SG-12 in an amount of 0-99wt%, 0-30wt%, 0-25wt%, 0-20wt%, 0-15wt%, 0-10wt%, 0-8wt%, 0-5wt%, 0-2wt%, 0-1wt%, 0-0.5wt%, 0.1-30wt%, 0.1-25wt%, 0.1-20wt%, 0.1-15wt%, 0.1-10wt%, 0.1-8wt%, 0.1-5wt%, 0.1-2wt%, 0.1-1wt%, 0.1-0.5wt%, 0.5-30wt%, 0.5-25wt%, 0.5-20wt%, 0.5-15wt%, 0.5-10wt%, 0.5-8wt%, 0.5-5wt%, 0.5-2 wt%; 0.5-1wt%, 1-30wt%, 1-25wt%, 1-20wt%, 1-15wt%, 1-10wt%, 1-8wt%, 1-5wt%, 1-2wt%, 1.5-30wt%, 1.5-25wt%, 1.5-20wt%, 1.5-15wt%, 1.5-10wt%, 1.5-8wt%, 1.5-5wt%, 5-30wt%, 5-25wt%, 5-20wt%, 5-15wt%, 5-10wt%, 5-8wt%, 10-30wt%, 10-25wt%, 10-20wt%, 10-15wt%, 15-30wt%, 15-25wt%, 15-20wt%, 20-30wt%, 20-25wt%, or 25-30wt% and combinations thereof. In certain embodiments, the composition is devoid of SG-12 or substantially devoid of SG-12.
In some embodiments of the present invention, in some embodiments, one or more SGs in the composition comprise RH in an amount of 0-99 wt.%, 0-30 wt.%, 0-25 wt.%, 0-20 wt.%, 0-15 wt.%, 0-10 wt.%, 0-8 wt.%, 0-5 wt.%, 0-2 wt.%, 0-1 wt.%, 0-0.5 wt.%, 0.1-30 wt.%, 0.1-25 wt.%, 0.1-20 wt.%, 0.1-15 wt.%, 0.1-10 wt.%, 0.1-8 wt.%, 0.1-5 wt.%, 0.1-2 wt.%, 0.1-1 wt.%, 0.1-0.5 wt.%, 0.5-30 wt.%, 0.5-25 wt.%, 0.5-20 wt.%, 0.5-15 wt.%, 0.5-10 wt.%, 0.5-8 wt.%, 0.5-5 wt.%, 0.5-2 wt.%, 0.5-1wt%, 1-30wt%, 1-25wt%, 1-20wt%, 1-15wt%, 1-10wt%, 1-8wt%, 1-5wt%, 1-2wt%, 1.5-30wt%, 1.5-25wt%, 1.5-20wt%, 1.5-15wt%, 1.5-10wt%, 1.5-8wt%, 1.5-5wt%, 5-30wt%, 5-25wt%, 5-20wt%, 5-15wt%, 5-10wt%, 5-8wt%, 10-30wt%, 10-25wt%, 10-20wt%, 10-15wt%, 15-30wt%, 15-25wt%, 15-20wt%, 20-30wt%, 20-25wt%, or 25-30wt% and combinations thereof. In certain embodiments, the composition is free or substantially free of RH.
In some embodiments, one or more SGs in the composition comprise RJ in an amount of 0-99wt%,0-30wt%,0-25wt%,0-20wt%,0-15wt%,0-10wt%,0-8wt%,0-5wt%,0-2wt%,0-1wt%,0-0.5wt%,0.1-30wt%,0.1-25wt%,0.1-20wt%,0.1-15wt%,0.1-10wt%,0.1-8wt%,0.1-5wt%,0.1-2wt%,0.1-1wt%,0.1-0.5wt%,0.5-30wt%,0.5-25wt%,0.5-20wt%,0.5-15wt%,0.5-10wt%,0.5-8wt%,0.5-5wt%,0.5-2wt%,0.5-1wt%,1-30wt%,1-25wt%,1-20wt%,1-15wt%,1-10wt%,1-8wt%,1-5wt%,1-2wt%,1.5-30wt%,1.5-25wt%,1.5-20wt%,1.5-15wt%,1.5-10wt%,1.5-8wt%,1.5-5wt%,5-30wt%,5-25wt%,5-20wt%,5-15wt%,5-10wt%,5-8wt%,10-30wt%,10-25wt%,10-20wt%,10-15wt%,15-30wt%,15-25wt%,15-20wt%,20-30wt%,20-25wt% or 25-30wt% and combinations thereof. In certain embodiments, the composition is free or substantially free of RJ.
In some embodiments of the present invention, in some embodiments, one or more SGs in the composition comprise RK in an amount of 0-99wt%,0-30wt%,0-25wt%,0-20wt%,0-15wt%,0-10wt%,0-8wt%,0-5wt%,0-2wt%,0-1wt%,0-0.5wt%,0.1-30wt%,0.1-25wt%,0.1-20wt%,0.1-15wt%,0.1-10wt%,0.1-8wt%,0.1-5wt%,0.1-2wt%,0.1-1wt%,0.1-0.5wt%,0.5-30wt%,0.5-25wt%,0.5-20wt%,0.5-15wt%,0.5-10wt%,0.5-8wt%,0.5-5wt%,0.5-2 wt%; 0.5-1wt%,1-30wt%,1-25wt%,1-20wt%,1-15wt%,1-10wt%,1-8wt%,1-5wt%,1-2wt%,1.5-30wt%,1.5-25wt%,1.5-20wt%,1.5-15wt%,1.5-10wt%,1.5-8wt%,1.5-5wt%,5-30wt%,5-25wt%,5-20wt%,5-15wt%,5-10wt%,5-8wt%,10-30wt%,10-25wt%,10-20wt%,10-15wt%,15-30wt%,15-25wt%,15-20wt%,20-30wt%,20-25wt%, or 25-30wt% and combinations thereof. In certain embodiments, the composition is free or substantially free of RK.
In some embodiments of the present invention, in some embodiments, one or more SGs in the composition comprise RK2 in an amount of 0-99wt%, 0-30wt%, 0-25wt%, 0-20wt%, 0-15wt%, 0-10wt%, 0-8wt%, 0-5wt%, 0-2wt%, 0-1wt%, 0-0.5wt%, 0.1-30wt%, 0.1-25wt%, 0.1-20wt%, 0.1-15wt%, 0.1-10wt%, 0.1-8wt%, 0.1-5wt%, 0.1-2wt%, 0.1-1wt%, 0.1-0.5wt%, 0.5-30wt%, 0.5-25wt%, 0.5-20wt%, 0.5-15wt%, 0.5-10wt%, 0.5-8wt%, 0.5-5wt%, 0.5-2 wt%; 0.5-1wt%, 1-30wt%, 1-25wt%, 1-20wt%, 1-15wt%, 1-10wt%, 1-8wt%, 1-5wt%, 1-2wt%, 1.5-30wt%, 1.5-25wt%, 1.5-20wt%, 1.5-15wt%, 1.5-10wt%, 1.5-8wt%, 1.5-5wt%, 5-30wt%, 5-25wt%, 5-20wt%, 5-15wt%, 5-10wt%, 5-8wt%, 10-30wt%, 10-25wt%, 10-20wt%, 10-15wt%, 15-30wt%, 15-25wt%, 15-20wt%, 20-30wt%, 20-25wt%, or 25-30wt% and combinations thereof. In certain embodiments, the composition is free or substantially free of RK2.
In some embodiments of the present invention, in some embodiments, one or more SGs in the composition comprise SG-nk 4 in an amount of 0-99wt%, 0-30wt%, 0-25wt%, 0-20wt%, 0-15wt%, 0-10wt%, 0-8wt%, 0-5wt%, 0-2wt%, 0-1wt%, 0-0.5wt%, 0.1-30wt%, 0.1-25wt%, 0.1-20wt%, 0.1-15wt%, 0.1-10wt%, 0.1-8wt%, 0.1-5wt%, 0.1-2wt%, 0.1-1wt%, 0.1-0.5wt%, 0.5-30wt%, 0.5-25wt%, 0.5-20wt%, 0.5-15wt%, 0.5-10wt%, 0.5-8wt%, 0.5-5wt%, 0.5-2wt%, and 0.5-2 wt%; 0.5-1wt%, 1-30wt%, 1-25wt%, 1-20wt%, 1-15wt%, 1-10wt%, 1-8wt%, 1-5wt%, 1-2wt%, 1.5-30wt%, 1.5-25wt%, 1.5-20wt%, 1.5-15wt%, 1.5-10wt%, 1.5-8wt%, 1.5-5wt%, 5-30wt%, 5-25wt%, 5-20wt%, 5-15wt%, 5-10wt%, 5-8wt%, 10-30wt%, 10-25wt%, 10-20wt%, 10-15wt%, 15-30wt%, 15-25wt%, 15-20wt%, 20-30wt%, 20-25wt%, or 25-30wt% and combinations thereof. In certain embodiments, the composition is devoid of SG-uk 4 or substantially devoid of SG-uk 4.
In some embodiments of the present invention, in some embodiments, one or more SGs in the composition comprise SG-nk 5 in an amount of 0-99wt%, 0-30wt%, 0-25wt%, 0-20wt%, 0-15wt%, 0-10wt%, 0-8wt%, 0-5wt%, 0-2wt%, 0-1wt%, 0-0.5wt%, 0.1-30wt%, 0.1-25wt%, 0.1-20wt%, 0.1-15wt%, 0.1-10wt%, 0.1-8wt%, 0.1-5wt%, 0.1-2wt%, 0.1-1wt%, 0.1-0.5wt%, 0.5-30wt%, 0.5-25wt%, 0.5-20wt%, 0.5-15wt%, 0.5-10wt%, 0.5-8wt%, 0.5-5wt%, 0.5-2wt%, and 0.5-2 wt%; 0.5-1wt%, 1-30wt%, 1-25wt%, 1-20wt%, 1-15wt%, 1-10wt%, 1-8wt%, 1-5wt%, 1-2wt%, 1.5-30wt%, 1.5-25wt%, 1.5-20wt%, 1.5-15wt%, 1.5-10wt%, 1.5-8wt%, 1.5-5wt%, 5-30wt%, 5-25wt%, 5-20wt%, 5-15wt%, 5-10wt%, 5-8wt%, 10-30wt%, 10-25wt%, 10-20wt%, 10-15wt%, 15-30wt%, 15-25wt%, 15-20wt%, 20-30wt%, 20-25wt%, or 25-30wt% and combinations thereof. In certain embodiments, the composition is free of SG-uk 5 or substantially free of SG-uk 5.
In some embodiments of the present invention, in some embodiments, one or more SGs in the composition comprise RI in an amount of 0-99wt%, 0-30wt%, 0-25wt%, 0-20wt%, 0-15wt%, 0-10wt%, 0-8wt%, 0-5wt%, 0-2wt%, 0-1wt%, 0-0.5wt%, 0.1-30wt%, 0.1-25wt%, 0.1-20wt%, 0.1-15wt%, 0.1-10wt%, 0.1-8wt%, 0.1-5wt%, 0.1-2wt%, 0.1-1wt%, 0.1-0.5wt%, 0.5-30wt%, 0.5-25wt%, 0.5-20wt%, 0.5-15wt%, 0.5-10wt%, 0.5-8wt%, 0.5-5wt%, 0.5-2wt%, and 0.5-1wt%, 1-30wt%, 1-25wt%, 1-20wt%, 1-15wt%, 1-10wt%, 1-8wt%, 1-5wt%, 1-2wt%, 1.5-30wt%, 1.5-25wt%, 1.5-20wt%, 1.5-15wt%, 1.5-10wt%, 1.5-8wt%, 1.5-5wt%, 5-30wt%, 5-25wt%, 5-20wt%, 5-15wt%, 5-10wt%, 5-8wt%, 10-30wt%, 10-25wt%, 10-20wt%, 10-15wt%, 15-30wt%, 15-25wt%, 15-20wt%, 20-30wt%, 20-25wt%, or 25-30wt% and combinations thereof. In certain embodiments, the composition is free or substantially free of RI.
In some embodiments of the present invention, in some embodiments, one or more of the SGs in the composition comprise RL in an amount of 0-99 wt.%, 0-30 wt.%, 0-25 wt.%, 0-20 wt.%, 0-15 wt.%, 0-10 wt.%, 0-8 wt.%, 0-5 wt.%, 0-2 wt.%, 0-1 wt.%, 0-0.5 wt.%, 0.1-30 wt.%, 0.1-25 wt.%, 0.1-20 wt.%, 0.1-15 wt.%, 0.1-10 wt.%, 0.1-8 wt.%, 0.1-5 wt.%, 0.1-2 wt.%, 0.1-1 wt.%, 0.1-0.5 wt.%, 0.5-30 wt.%, 0.5-25 wt.%, 0.5-20 wt.%, 0.5-15 wt.%, 0.5-10 wt.%, 0.5-8 wt.%, 0.5-5 wt.%, 0.5-2 wt.%, 0.5-1wt%, 1-30wt%, 1-25wt%, 1-20wt%, 1-15wt%, 1-10wt%, 1-8wt%, 1-5wt%, 1-2wt%, 1.5-30wt%, 1.5-25wt%, 1.5-20wt%, 1.5-15wt%, 1.5-10wt%, 1.5-8wt%, 1.5-5wt%, 5-30wt%, 5-25wt%, 5-20wt%, 5-15wt%, 5-10wt%, 5-8wt%, 10-30wt%, 10-25wt%, 10-20wt%, 10-15wt%, 15-30wt%, 15-25wt%, 15-20wt%, 20-30wt%, 20-25wt%, or 25-30wt% and combinations thereof. In certain embodiments, the composition is RL-free or substantially RL-free.
In some embodiments of the present invention, in some embodiments, one or more SGs in the composition comprise RI3 in an amount of 0-99wt%, 0-30wt%, 0-25wt%, 0-20wt%, 0-15wt%, 0-10wt%, 0-8wt%, 0-5wt%, 0-2wt%, 0-1wt%, 0-0.5wt%, 0.1-30wt%, 0.1-25wt%, 0.1-20wt%, 0.1-15wt%, 0.1-10wt%, 0.1-8wt%, 0.1-5wt%, 0.1-2wt%, 0.1-1wt%, 0.1-0.5wt%, 0.5-30wt%, 0.5-25wt%, 0.5-20wt%, 0.5-15wt%, 0.5-10wt%, 0.5-8wt%, 0.5-5wt%, 0.5-2wt%, 0.5-5 wt%; 0.5-1wt%, 1-30wt%, 1-25wt%, 1-20wt%, 1-15wt%, 1-10wt%, 1-8wt%, 1-5wt%, 1-2wt%, 1.5-30wt%, 1.5-25wt%, 1.5-20wt%, 1.5-15wt%, 1.5-10wt%, 1.5-8wt%, 1.5-5wt%, 5-30wt%, 5-25wt%, 5-20wt%, 5-15wt%, 5-10wt%, 5-8wt%, 10-30wt%, 10-25wt%, 10-20wt%, 10-15wt%, 15-30wt%, 15-25wt%, 15-20wt%, 20-30wt%, 20-25wt%, or 25-30wt% and combinations thereof. In certain embodiments, the composition is free of RI3 or substantially free of RI3.
In some embodiments of the present invention, in some embodiments, one or more SGs in the composition comprise SG-nk 6 in an amount of 0-99wt%, 0-30wt%, 0-25wt%, 0-20wt%, 0-15wt%, 0-10wt%, 0-8wt%, 0-5wt%, 0-2wt%, 0-1wt%, 0-0.5wt%, 0.1-30wt%, 0.1-25wt%, 0.1-20wt%, 0.1-15wt%, 0.1-10wt%, 0.1-8wt%, 0.1-5wt%, 0.1-2wt%, 0.1-1wt%, 0.1-0.5wt%, 0.5-30wt%, 0.5-25wt%, 0.5-20wt%, 0.5-15wt%, 0.5-10wt%, 0.5-8wt%, 0.5-5wt%, 0.5-2wt%, and 0.5-2 wt%; 0.5-1wt%, 1-30wt%, 1-25wt%, 1-20wt%, 1-15wt%, 1-10wt%, 1-8wt%, 1-5wt%, 1-2wt%, 1.5-30wt%, 1.5-25wt%, 1.5-20wt%, 1.5-15wt%, 1.5-10wt%, 1.5-8wt%, 1.5-5wt%, 5-30wt%, 5-25wt%, 5-20wt%, 5-15wt%, 5-10wt%, 5-8wt%, 10-30wt%, 10-25wt%, 10-20wt%, 10-15wt%, 15-30wt%, 15-25wt%, 15-20wt%, 20-30wt%, 20-25wt%, or 25-30wt% and combinations thereof. In certain embodiments, the composition is devoid of SG-uk 6 or substantially devoid of SG-uk 6.
In some embodiments of the present invention, in some embodiments, one or more SGs in the composition comprise RQ in an amount of 0-99 wt.%, 0-30 wt.%, 0-25 wt.%, 0-20 wt.%, 0-15 wt.%, 0-10 wt.%, 0-8 wt.%, 0-5 wt.%, 0-2 wt.%, 0-1 wt.%, 0-0.5 wt.%, 0.1-30 wt.%, 0.1-25 wt.%, 0.1-20 wt.%, 0.1-15 wt.%, 0.1-10 wt.%, 0.1-8 wt.%, 0.1-5 wt.%, 0.1-2 wt.%, 0.1-1 wt.%, 0.1-0.5 wt.%, 0.5-30 wt.%, 0.5-25 wt.%, 0.5-20 wt.%, 0.5-15 wt.%, 0.5-10 wt.%, 0.5-8 wt.%, 0.5-5 wt.%, 0.5-2 wt.%; 0.5-1wt%, 1-30wt%, 1-25wt%, 1-20wt%, 1-15wt%, 1-10wt%, 1-8wt%, 1-5wt%, 1-2wt%, 1.5-30wt%, 1.5-25wt%, 1.5-20wt%, 1.5-15wt%, 1.5-10wt%, 1.5-8wt%, 1.5-5wt%, 5-30wt%, 5-25wt%, 5-20wt%, 5-15wt%, 5-10wt%, 5-8wt%, 10-30wt%, 10-25wt%, 10-20wt%, 10-15wt%, 15-30wt%, 15-25wt%, 15-20wt%, 20-30wt%, 20-25wt%, or 25-30wt% and combinations thereof. In certain embodiments, the composition is free of RQ or substantially free of RQ.
In some embodiments of the present invention, in some embodiments, one or more SGs in the composition comprise RQ2 in an amount of 0-99 wt.%, 0-30 wt.%, 0-25 wt.%, 0-20 wt.%, 0-15 wt.%, 0-10 wt.%, 0-8 wt.%, 0-5 wt.%, 0-2 wt.%, 0-1 wt.%, 0-0.5 wt.%, 0.1-30 wt.%, 0.1-25 wt.%, 0.1-20 wt.%, 0.1-15 wt.%, 0.1-10 wt.%, 0.1-8 wt.%, 0.1-5 wt.%, 0.1-2 wt.%, 0.1-1 wt.%, 0.1-0.5 wt.%, 0.5-30 wt.%, 0.5-25 wt.%, 0.5-20 wt.%, 0.5-15 wt.%, 0.5-10 wt.%, 0.5-8 wt.%, 0.5-5 wt.%, 0.5-2 wt.%; 0.5-1wt%, 1-30wt%, 1-25wt%, 1-20wt%, 1-15wt%, 1-10wt%, 1-8wt%, 1-5wt%, 1-2wt%, 1.5-30wt%, 1.5-25wt%, 1.5-20wt%, 1.5-15wt%, 1.5-10wt%, 1.5-8wt%, 1.5-5wt%, 5-30wt%, 5-25wt%, 5-20wt%, 5-15wt%, 5-10wt%, 5-8wt%, 10-30wt%, 10-25wt%, 10-20wt%, 10-15wt%, 15-30wt%, 15-25wt%, 15-20wt%, 20-30wt%, 20-25wt%, or 25-30wt% and combinations thereof. In certain embodiments, the composition is free of RQ2 or substantially free of RQ2.
In some embodiments of the present invention, in some embodiments, one or more SGs in the composition comprise RQ3 in an amount of 0-99 wt.%, 0-30 wt.%, 0-25 wt.%, 0-20 wt.%, 0-15 wt.%, 0-10 wt.%, 0-8 wt.%, 0-5 wt.%, 0-2 wt.%, 0-1 wt.%, 0-0.5 wt.%, 0.1-30 wt.%, 0.1-25 wt.%, 0.1-20 wt.%, 0.1-15 wt.%, 0.1-10 wt.%, 0.1-8 wt.%, 0.1-5 wt.%, 0.1-2 wt.%, 0.1-1 wt.%, 0.1-0.5 wt.%, 0.5-30 wt.%, 0.5-25 wt.%, 0.5-20 wt.%, 0.5-15 wt.%, 0.5-10 wt.%, 0.5-8 wt.%, 0.5-5 wt.%, 0.5-2 wt.%; 0.5-1wt%, 1-30wt%, 1-25wt%, 1-20wt%, 1-15wt%, 1-10wt%, 1-8wt%, 1-5wt%, 1-2wt%, 1.5-30wt%, 1.5-25wt%, 1.5-20wt%, 1.5-15wt%, 1.5-10wt%, 1.5-8wt%, 1.5-5wt%, 5-30wt%, 5-25wt%, 5-20wt%, 5-15wt%, 5-10wt%, 5-8wt%, 10-30wt%, 10-25wt%, 10-20wt%, 10-15wt%, 15-30wt%, 15-25wt%, 15-20wt%, 20-30wt%, 20-25wt%, or 25-30wt% and combinations thereof. In certain embodiments, the composition is free of RQ3 or substantially free of RQ3.
In some embodiments of the present invention, in some embodiments, one or more SGs in the composition comprise RT1 in an amount of 0-99wt%, 0-30wt%, 0-25wt%, 0-20wt%, 0-15wt%, 0-10wt%, 0-8wt%, 0-5wt%, 0-2wt%, 0-1wt%, 0-0.5wt%, 0.1-30wt%, 0.1-25wt%, 0.1-20wt%, 0.1-15wt%, 0.1-10wt%, 0.1-8wt%, 0.1-5wt%, 0.1-2wt%, 0.1-1wt%, 0.1-0.5wt%, 0.5-30wt%, 0.5-25wt%, 0.5-20wt%, 0.5-15wt%, 0.5-10wt%, 0.5-8wt%, 0.5-5wt%, 0.5-2 wt%; 0.5-1wt%, 1-30wt%, 1-25wt%, 1-20wt%, 1-15wt%, 1-10wt%, 1-8wt%, 1-5wt%, 1-2wt%, 1.5-30wt%, 1.5-25wt%, 1.5-20wt%, 1.5-15wt%, 1.5-10wt%, 1.5-8wt%, 1.5-5wt%, 5-30wt%, 5-25wt%, 5-20wt%, 5-15wt%, 5-10wt%, 5-8wt%, 10-30wt%, 10-25wt%, 10-20wt%, 10-15wt%, 15-30wt%, 15-25wt%, 15-20wt%, 20-30wt%, 20-25wt%, or 25-30wt% and combinations thereof. In certain embodiments, the composition is free of RT1 or substantially free of RT1.
In some embodiments of the present invention, in some embodiments, one or more SGs in the composition comprise the relevant sg#4 in an amount of 0-99 wt.%, 0-30 wt.%, 0-25 wt.%, 0-20 wt.%, 0-15 wt.%, 0-10 wt.%, 0-8 wt.%, 0-5 wt.%, 0-2 wt.%, 0-1 wt.%, 0-0.5 wt.%, 0.1-30 wt.%, 0.1-25 wt.%, 0.1-20 wt.%, 0.1-15 wt.%, 0.1-10 wt.%, 0.1-8 wt.%, 0.1-5 wt.%, 0.1-2 wt.%, 0.1-1 wt.%, 0.1-0.5 wt.%, 0.5-30 wt.%, 0.5-25 wt.%, 0.5-20 wt.%, 0.5-15 wt.%, 0.5-10 wt.%, 0.5-8 wt.%, 0.5-5 wt.%, 0.5 wt.%, 0. 0.5-2wt%, 0.5-1wt%, 1-30wt%, 1-25wt%, 1-20wt%, 1-15wt%, 1-10wt%, 1-8wt%, 1-5wt%, 1-2wt%, 1.5-30wt%, 1.5-25wt%, 1.5-20wt%, 1.5-15wt%, 1.5-10wt%, 1.5-8wt%, 1.5-5wt%, 5-30wt%, 5-25wt%, 5-20wt%, 5-15wt%, 5-10wt%, 5-8wt%, 10-30wt%, 10-25wt%, 10-20wt%, 10-15wt%, 15-30wt%, 15-25wt%, 15-20wt%, 20-30wt%, 20-25wt% or 25-30wt% and combinations thereof. In certain embodiments, the composition has no associated sg#4 or substantially no associated sg#4.
In some embodiments of the present invention, in some embodiments, one or more SGs in the composition comprise RV2 in an amount of 0-99wt%, 0-30wt%, 0-25wt%, 0-20wt%, 0-15wt%, 0-10wt%, 0-8wt%, 0-5wt%, 0-2wt%, 0-1wt%, 0-0.5wt%, 0.1-30wt%, 0.1-25wt%, 0.1-20wt%, 0.1-15wt%, 0.1-10wt%, 0.1-8wt%, 0.1-5wt%, 0.1-2wt%, 0.1-1wt%, 0.1-0.5wt%, 0.5-30wt%, 0.5-25wt%, 0.5-20wt%, 0.5-15wt%, 0.5-10wt%, 0.5-8wt%, 0.5-5wt%, 0.5-2wt%, 0.5-5 wt%; 0.5-1wt%, 1-30wt%, 1-25wt%, 1-20wt%, 1-15wt%, 1-10wt%, 1-8wt%, 1-5wt%, 1-2wt%, 1.5-30wt%, 1.5-25wt%, 1.5-20wt%, 1.5-15wt%, 1.5-10wt%, 1.5-8wt%, 1.5-5wt%, 5-30wt%, 5-25wt%, 5-20wt%, 5-15wt%, 5-10wt%, 5-8wt%, 10-30wt%, 10-25wt%, 10-20wt%, 10-15wt%, 15-30wt%, 15-25wt%, 15-20wt%, 20-30wt%, 20-25wt%, or 25-30wt% and combinations thereof. In certain embodiments, the composition is free of RV2 or substantially free of RV2.
In some embodiments of the present invention, in some embodiments, one or more SGs in the composition comprise RV in an amount of 0-99wt%, 0-30wt%, 0-25wt%, 0-20wt%, 0-15wt%, 0-10wt%, 0-8wt%, 0-5wt%, 0-2wt%, 0-1wt%, 0-0.5wt%, 0.1-30wt%, 0.1-25wt%, 0.1-20wt%, 0.1-15wt%, 0.1-10wt%, 0.1-8wt%, 0.1-5wt%, 0.1-2wt%, 0.1-1wt%, 0.1-0.5wt%, 0.5-30wt%, 0.5-25wt%, 0.5-20wt%, 0.5-15wt%, 0.5-10wt%, 0.5-8wt%, 0.5-5wt%, 0.5-2wt%, and 0.5-1wt%, 1-30wt%, 1-25wt%, 1-20wt%, 1-15wt%, 1-10wt%, 1-8wt%, 1-5wt%, 1-2wt%, 1.5-30wt%, 1.5-25wt%, 1.5-20wt%, 1.5-15wt%, 1.5-10wt%, 1.5-8wt%, 1.5-5wt%, 5-30wt%, 5-25wt%, 5-20wt%, 5-15wt%, 5-10wt%, 5-8wt%, 10-30wt%, 10-25wt%, 10-20wt%, 10-15wt%, 15-30wt%, 15-25wt%, 15-20wt%, 20-30wt%, 20-25wt%, or 25-30wt% and combinations thereof. In certain embodiments, the composition is free or substantially free of RV.
In some embodiments of the present invention, in some embodiments, one or more SGs in the composition comprise RY in an amount of 0-99wt%, 0-30wt%, 0-25wt%, 0-20wt%, 0-15wt%, 0-10wt%, 0-8wt%, 0-5wt%, 0-2wt%, 0-1wt%, 0-0.5wt%, 0.1-30wt%, 0.1-25wt%, 0.1-20wt%, 0.1-15wt%, 0.1-10wt%, 0.1-8wt%, 0.1-5wt%, 0.1-2wt%, 0.1-1wt%, 0.1-0.5wt%, 0.5-30wt%, 0.5-25wt%, 0.5-20wt%, 0.5-15wt%, 0.5-10wt%, 0.5-8wt%, 0.5-5wt%, 0.5-2wt%, 0.5-5 wt%; 0.5-1wt%, 1-30wt%, 1-25wt%, 1-20wt%, 1-15wt%, 1-10wt%, 1-8wt%, 1-5wt%, 1-2wt%, 1.5-30wt%, 1.5-25wt%, 1.5-20wt%, 1.5-15wt%, 1.5-10wt%, 1.5-8wt%, 1.5-5wt%, 5-30wt%, 5-25wt%, 5-20wt%, 5-15wt%, 5-10wt%, 5-8wt%, 10-30wt%, 10-25wt%, 10-20wt%, 10-15wt%, 15-30wt%, 15-25wt%, 15-20wt%, 20-30wt%, 20-25wt%, or 25-30wt% and combinations thereof. In certain embodiments, the composition is free or substantially free of RY.
In some embodiments of the present invention, in some embodiments, one or more SGs in the composition comprise 15 alpha-OH RMs in an amount of 0-99wt%, 0-30wt%, 0-25wt%, 0-20wt%, 0-15wt%, 0-10wt%, 0-8wt%, 0-5wt%, 0-2wt%, 0-1wt%, 0-0.5wt%, 0.1-30wt%, 0.1-25wt%, 0.1-20wt%, 0.1-15wt%, 0.1-10wt%, 0.1-8wt%, 0.1-5wt%, 0.1-2wt%, 0.1-1wt%, 0.1-0.5wt%, 0.5-30wt%, 0.5-25wt%, 0.5-20wt%, 0.5-15wt%, 0.5-10wt%, 0.5-8wt%, 0.5-5wt%, 0.5-5wt%, and 0.5-2wt%, 0.5-1wt%, 1-30wt%, 1-25wt%, 1-20wt%, 1-15wt%, 1-10wt%, 1-8wt%, 1-5wt%, 1-2wt%, 1.5-30wt%, 1.5-25wt%, 1.5-20wt%, 1.5-15wt%, 1.5-10wt%, 1.5-8wt%, 1.5-5wt%, 5-30wt%, 5-25wt%, 5-20wt%, 5-15wt%, 5-10wt%, 5-8wt%, 10-30wt%, 10-25wt%, 10-20wt%, 10-15wt%, 15-30wt%, 15-25wt%, 15-20wt%, 20-30wt%, 20-25wt% or 25-30wt% and combinations thereof. In certain embodiments, the composition is free of 15 a-OH RM or substantially free of 15 a-OH RM.
In some embodiments of the present invention, in some embodiments, one or more SGs in the composition comprise RO2 in an amount of 0-99wt%, 0-30wt%, 0-25wt%, 0-20wt%, 0-15wt%, 0-10wt%, 0-8wt%, 0-5wt%, 0-2wt%, 0-1wt%, 0-0.5wt%, 0.1-30wt%, 0.1-25wt%, 0.1-20wt%, 0.1-15wt%, 0.1-10wt%, 0.1-8wt%, 0.1-5wt%, 0.1-2wt%, 0.1-1wt%, 0.1-0.5wt%, 0.5-30wt%, 0.5-25wt%, 0.5-20wt%, 0.5-15wt%, 0.5-10wt%, 0.5-8wt%, 0.5-5wt%, 0.5-2wt%, 0.5-5 wt%; 0.5-1wt%, 1-30wt%, 1-25wt%, 1-20wt%, 1-15wt%, 1-10wt%, 1-8wt%, 1-5wt%, 1-2wt%, 1.5-30wt%, 1.5-25wt%, 1.5-20wt%, 1.5-15wt%, 1.5-10wt%, 1.5-8wt%, 1.5-5wt%, 5-30wt%, 5-25wt%, 5-20wt%, 5-15wt%, 5-10wt%, 5-8wt%, 10-30wt%, 10-25wt%, 10-20wt%, 10-15wt%, 15-30wt%, 15-25wt%, 15-20wt%, 20-30wt%, 20-25wt%, or 25-30wt% and combinations thereof. In certain embodiments, the composition is free of RO2 or substantially free of RO2.
In some embodiments, the SG composition comprises RA, RB, RC, RD, RE, RF, rubusoside, steviolbioside, stevioside, and dulcoside a, wherein the total SG content of these 10 SGs is about 65wt% or more, 70wt% or more, 75wt% or more, 80wt% or more, 85wt% or more, 90wt% or more, 95wt% or more, 99wt% or more, or any range comprising any of these integer values.
In some embodiments, the SG composition comprises RA, RB, RC, RD, RE, RF, rubusoside, STB, ST, and DA, wherein the 10 SGs comprise 50wt% or more, 55wt% or more, 60wt% or more, 65wt% or more, 70wt% or more, 75wt% or more, 80wt% or more, 85wt% or more, 90wt% or more, or 95wt% or more of the total SG composition, wherein RA comprises 20-35wt% of the total SG content; wherein RB accounts for 1-4wt% of the total SG content; wherein RC accounts for 5-15wt% of the total SG content; wherein RD comprises 1-10wt% of the total SG content; wherein RE accounts for 0.1-2wt% of the total SG content; wherein RF accounts for 1-4wt% of the total SG content; wherein, the sweet leaf rubusoside accounts for 0.1-2wt% of the total SG content; wherein, steviolbioside accounts for 1-5wt% of the total SG content; wherein stevioside accounts for 14-40wt% of the total SG content; and wherein dulcoside A accounts for 0.1-2wt% of the total SG content. In some embodiments, the 10 SGs have a total SG content of 50 to 90wt%, 55 to 85wt%, 60 to 80wt%, or 65 to 75wt% in the total SG composition.
In some embodiments, the SG composition comprises RA, RC, RD, RF, RM, RN, rubusoside, stevioside, and Du Erdai a, wherein the 9 SGs have a total SG content of 50wt% or more, 55wt% or more, 60wt% or more, 65wt% or more, 70wt% or more, 75wt% or more, 80wt% or more, 85wt% or more, 90wt% or more, or 95wt% or more in the total SG composition, wherein RA comprises 20-35wt% of the total SG content; wherein RB accounts for 0-4wt% of the total SG content; wherein RC accounts for 5-15wt% of the total SG content; wherein RD comprises 1-10wt% of the total SG content; wherein RE accounts for 0.1-2wt% of the total SG content; wherein RF accounts for 1-4wt% of the total SG content; wherein, the sweet leaf rubusoside accounts for 0.1-2wt% of the total SG content; wherein, steviolbioside accounts for 1-5wt% of the total SG content; wherein stevioside accounts for 14-40wt% of the total SG content; and wherein dulcoside A accounts for 0.1-2wt% of the total SG content. In some embodiments, the 9 SGs have a total SG content in the total SG composition of 35 to 90wt%, 40 to 85wt%, 45 to 80wt%, 50 to 75wt%, 50 to 70wt%, 55 to 75wt%, or 55 to 70%.
In some embodiments, the SG composition comprises RA, RB, RC, RD, RE, RF, rubusoside, steviolbioside, stevioside, and dulcoside a, wherein the 10 SGs comprise 70wt% or more of the total SG content in the total SG composition, wherein RA comprises 20-35wt% of the total SG content; wherein RB accounts for 0-4wt% of the total SG content; wherein RC accounts for 5-15wt% of the total SG content; wherein RD comprises 1-10wt% of the total SG content; wherein RE accounts for 0.1-2wt% of the total SG content; wherein RF accounts for 1-4wt% of the total SG content; wherein, the sweet leaf rubusoside accounts for 0.1-2wt% of the total SG content; wherein, steviolbioside accounts for 1-5wt% of the total SG content; wherein stevioside accounts for 14-40wt% of the total SG content; and wherein dulcoside A accounts for 0.1-2wt% of the total SG content.
In certain embodiments, the SG composition comprises RD and RM, wherein the RD and RM are present in less than 70wt%, less than 65wt%, less than 60wt%, less than 50wt%, less than 45wt%, less than 40wt%, less than 35wt%, less than 30wt%, less than 25wt%, less than 20wt%, less than 15wt%, less than 10wt%, or less than 5wt% of the total SG content.
In certain embodiments, the SG composition comprises RA, RB, RC, RD, RE, RF, rebF1, RG, rebG1, RH, RI, rebI, RJ, RK, RL, RM, RN, RO, RR, rebR1, RS, RU, RV, rebV2, RY, rubusoside, steviolbioside, stevioside B, dulcoside a, and dulcoside B.
In some embodiments, SG compositions described herein comprise one or more SGs having a molecular weight equal to or greater than 803 daltons.
In some embodiments, the SG composition comprises one or more than one SG having a molecular weight of 803 daltons or more and combinations thereof, the SG content is 0-99%, 0-30%, 0-25%, 0-20%, 0-15%, 0-10%, 0-8%, 0-5%, 0-2%, 0-1%, 0-0.5%, 0.1-30%, 0.1-25%, 0.1-20%, 0.1-15%, 0.1-10% by weight 0.1-8wt%, 0.1-5wt%, 0.1-2wt%, 0.1-1wt%, 0.1-0.5wt%, 0.5-30wt%, 0.5-25wt%, 0.5-20wt%, 0.5-15wt%, 0.5-10wt%, 0.5-8wt%, 0.5-5wt%, 0.5-2wt%, 0.5-1wt%, 1-30wt%, 1-25wt%, and 1-20wt%, 1-15wt%, 1-10wt%, 1-8wt%, 1-5wt%, 1-2wt%, 1.5-30wt%, 1.5-25wt%, 1.5-20wt%, 1.5-15wt%, 1.5-10wt%, 1.5-8wt%, 1.5-5wt%, 2-30wt%, 2-25wt%, 2-20wt%, 2-15wt%, 2-10wt%, 2-8wt%, 2-5wt%, 3-30wt%, 3-25wt%, 3-20wt%, 3-15wt%, 3-10wt%, 3-8wt%, 3-5wt%, 5-30wt%, 5-25wt%, 5-20wt%, 5-15wt%, 5-10wt%, 5-8wt%, 10-30wt%, 10-25wt% 10-20wt% and 10-15wt%. In certain embodiments, the composition is free or substantially free of one or more SGs of MW > =803.
In some embodiments, SG compositions described herein comprise one or more SGs having a molecular weight equal to or greater than 935 daltons.
In some embodiments, the SG composition comprises one or more than one SG having a molecular weight of 935 daltons or more, and combinations thereof, the SG content is 0-99%, 0-30%, 0-25%, 0-20%, 0-15%, 0-10%, 0-8%, 0-5%, 0-2%, 0-1%, 0-0.5%, 0.1-30%, 0.1-25%, 0.1-20%, 0.1-15%, 0.1-10% by weight 0.1-8wt%, 0.1-5wt%, 0.1-2wt%, 0.1-1wt%, 0.1-0.5wt%, 0.5-30wt%, 0.5-25wt%, 0.5-20wt%, 0.5-15wt%, 0.5-10wt%, 0.5-8wt%, 0.5-5wt%, 0.5-2wt%, 0.5-1wt%, 1-30wt%, 1-25wt%, and 1-20wt%, 1-15wt%, 1-10wt%, 1-8wt%, 1-5wt%, 1-2wt%, 1.5-30wt%, 1.5-25wt%, 1.5-20wt%, 1.5-15wt%, 1.5-10wt%, 1.5-8wt%, 1.5-5wt%, 2-30wt%, 2-25wt%, 2-20wt%, 2-15wt%, 2-10wt%, 2-8wt%, 2-5wt%, 3-30wt%, 3-25wt%, 3-20wt%, 3-15wt%, 3-10wt%, 3-8wt%, 3-5wt%, 5-30wt%, 5-25wt%, 5-20wt%, 5-15wt%, 5-10wt%, 5-8wt%, 10-30wt%, 10-25wt% 10-20wt% and 10-15wt%. In certain embodiments, the composition is free or substantially free of one or more SGs of MW > =935.
In some embodiments, SG compositions described herein comprise one or more SGs having a molecular weight of 949 daltons or greater.
In some embodiments, the SG composition comprises one or more than one SG having a molecular weight of 949 daltons or more and combinations thereof, the SG content is 0-99%, 0-30%, 0-25%, 0-20%, 0-15%, 0-10%, 0-8%, 0-5%, 0-2%, 0-1%, 0-0.5%, 0.1-30%, 0.1-25%, 0.1-20%, 0.1-15%, 0.1-10% by weight 0.1-8wt%, 0.1-5wt%, 0.1-2wt%, 0.1-1wt%, 0.1-0.5wt%, 0.5-30wt%, 0.5-25wt%, 0.5-20wt%, 0.5-15wt%, 0.5-10wt%, 0.5-8wt%, 0.5-5wt%, 0.5-2wt%, 0.5-1wt%, 1-30wt%, 1-25wt%, and 1-20wt%, 1-15wt%, 1-10wt%, 1-8wt%, 1-5wt%, 1-2wt%, 1.5-30wt%, 1.5-25wt%, 1.5-20wt%, 1.5-15wt%, 1.5-10wt%, 1.5-8wt%, 1.5-5wt%, 2-30wt%, 2-25wt%, 2-20wt%, 2-15wt%, 2-10wt%, 2-8wt%, 2-5wt%, 3-30wt%, 3-25wt%, 3-20wt%, 3-15wt%, 3-10wt%, 3-8wt%, 3-5wt%, 5-30wt%, 5-25wt%, 5-20wt%, 5-15wt%, 5-10wt%, 5-8wt%, 10-30wt%, 10-25wt% 10-20wt% and 10-15wt%. In certain embodiments, the composition is free or substantially free of one or more SGs of MW > =949.
In some embodiments, SG compositions described herein comprise one or more SGs having a molecular weight of 965 daltons or greater.
In some embodiments, the SG composition comprises one or more than one SG having a molecular weight of 965 daltons or more, and combinations thereof, the SG content is 0-99%, 0-30%, 0-25%, 0-20%, 0-15%, 0-10%, 0-8%, 0-5%, 0-2%, 0-1%, 0-0.5%, 0.1-30%, 0.1-25%, 0.1-20%, 0.1-15%, 0.1-10% by weight 0.1-8wt%, 0.1-5wt%, 0.1-2wt%, 0.1-1wt%, 0.1-0.5wt%, 0.5-30wt%, 0.5-25wt%, 0.5-20wt%, 0.5-15wt%, 0.5-10wt%, 0.5-8wt%, 0.5-5wt%, 0.5-2wt%, 0.5-1wt%, 1-30wt%, 1-25wt%, and 1-20wt%, 1-15wt%, 1-10wt%, 1-8wt%, 1-5wt%, 1-2wt%, 1.5-30wt%, 1.5-25wt%, 1.5-20wt%, 1.5-15wt%, 1.5-10wt%, 1.5-8wt%, 1.5-5wt%, 2-30wt%, 2-25wt%, 2-20wt%, 2-15wt%, 2-10wt%, 2-8wt%, 2-5wt%, 3-30wt%, 3-25wt%, 3-20wt%, 3-15wt%, 3-10wt%, 3-8wt%, 3-5wt%, 5-30wt%, 5-25wt%, 5-20wt%, 5-15wt%, 5-10wt%, 5-8wt%, 10-30wt%, 10-25wt% 10-20wt% and 10-15wt%. In certain embodiments, the composition is free or substantially free of one or more SGs of MW > =965.
In some embodiments, SG compositions described herein comprise one or more SGs having a molecular weight of 981 daltons or greater.
In some embodiments, the SG composition comprises one or more than one SG having a molecular weight of 981 daltons or more and combinations thereof, the SG content is 0-99%, 0-30%, 0-25%, 0-20%, 0-15%, 0-10%, 0-8%, 0-5%, 0-2%, 0-1%, 0-0.5%, 0.1-30%, 0.1-25%, 0.1-20%, 0.1-15%, 0.1-10% by weight 0.1-8wt%, 0.1-5wt%, 0.1-2wt%, 0.1-1wt%, 0.1-0.5wt%, 0.5-30wt%, 0.5-25wt%, 0.5-20wt%, 0.5-15wt%, 0.5-10wt%, 0.5-8wt%, 0.5-5wt%, 0.5-2wt%, 0.5-1wt%, 1-30wt%, 1-25wt%, and 1-20wt%, 1-15wt%, 1-10wt%, 1-8wt%, 1-5wt%, 1-2wt%, 1.5-30wt%, 1.5-25wt%, 1.5-20wt%, 1.5-15wt%, 1.5-10wt%, 1.5-8wt%, 1.5-5wt%, 2-30wt%, 2-25wt%, 2-20wt%, 2-15wt%, 2-10wt%, 2-8wt%, 2-5wt%, 3-30wt%, 3-25wt%, 3-20wt%, 3-15wt%, 3-10wt%, 3-8wt%, 3-5wt%, 5-30wt%, 5-25wt%, 5-20wt%, 5-15wt%, 5-10wt%, 5-8wt%, 10-30wt%, 10-25wt% 10-20wt% and 10-15wt%. In certain embodiments, the composition is free or substantially free of one or more SGs of MW > =981.
In some embodiments, SG compositions described herein comprise one or more SGs having a molecular weight equal to or greater than 1097 daltons.
In some embodiments, the SG composition comprises one or more than one SG having a molecular weight of 1097 daltons or more and combinations thereof, the SG content is 0-99%, 0-30%, 0-25%, 0-20%, 0-15%, 0-10%, 0-8%, 0-5%, 0-2%, 0-1%, 0-0.5%, 0.1-30%, 0.1-25%, 0.1-20%, 0.1-15%, 0.1-10% by weight 0.1-8wt%, 0.1-5wt%, 0.1-2wt%, 0.1-1wt%, 0.1-0.5wt%, 0.5-30wt%, 0.5-25wt%, 0.5-20wt%, 0.5-15wt%, 0.5-10wt%, 0.5-8wt%, 0.5-5wt%, 0.5-2wt%, 0.5-1wt%, 1-30wt%, 1-25wt%, and 1-20wt%, 1-15wt%, 1-10wt%, 1-8wt%, 1-5wt%, 1-2wt%, 1.5-30wt%, 1.5-25wt%, 1.5-20wt%, 1.5-15wt%, 1.5-10wt%, 1.5-8wt%, 1.5-5wt%, 2-30wt%, 2-25wt%, 2-20wt%, 2-15wt%, 2-10wt%, 2-8wt%, 2-5wt%, 3-30wt%, 3-25wt%, 3-20wt%, 3-15wt%, 3-10wt%, 3-8wt%, 3-5wt%, 5-30wt%, 5-25wt%, 5-20wt%, 5-15wt%, 5-10wt%, 5-8wt%, 10-30wt%, 10-25wt% 10-20wt% and 10-15wt%. In certain embodiments, the composition is free or substantially free of one or more SGs of MW > =1097.
In some embodiments, SG compositions of the invention comprise one or more SGs having a molecular weight equal to or greater than 1111 daltons.
In some embodiments, the SG composition comprises one or more than one SG having a molecular weight equal to or greater than 1111 daltons, and combinations thereof, the SG content is 0-99%, 0-30%, 0-25%, 0-20%, 0-15%, 0-10%, 0-8%, 0-5%, 0-2%, 0-1%, 0-0.5%, 0.1-30%, 0.1-25%, 0.1-20%, 0.1-15%, 0.1-10% by weight 0.1-8wt%, 0.1-5wt%, 0.1-2wt%, 0.1-1wt%, 0.1-0.5wt%, 0.5-30wt%, 0.5-25wt%, 0.5-20wt%, 0.5-15wt%, 0.5-10wt%, 0.5-8wt%, 0.5-5wt%, 0.5-2wt%, 0.5-1wt%, 1-30wt%, 1-25wt%, and 1-20wt%, 1-15wt%, 1-10wt%, 1-8wt%, 1-5wt%, 1-2wt%, 1.5-30wt%, 1.5-25wt%, 1.5-20wt%, 1.5-15wt%, 1.5-10wt%, 1.5-8wt%, 1.5-5wt%, 2-30wt%, 2-25wt%, 2-20wt%, 2-15wt%, 2-10wt%, 2-8wt%, 2-5wt%, 3-30wt%, 3-25wt%, 3-20wt%, 3-15wt%, 3-10wt%, 3-8wt%, 3-5wt%, 5-30wt%, 5-25wt%, 5-20wt%, 5-15wt%, 5-10wt%, 5-8wt%, 10-30wt%, 10-25wt% 10-20wt% and 10-15wt%. In certain embodiments, the composition is free or substantially free of one or more SGs of MW > =1111.
In some embodiments, SG compositions described herein comprise one or more SGs having a molecular weight of 1127 daltons or greater.
In some embodiments, the SG composition comprises one or more than one SG having a molecular weight of 1127 daltons or more and combinations thereof, the SG content is 0-99%, 0-30%, 0-25%, 0-20%, 0-15%, 0-10%, 0-8%, 0-5%, 0-2%, 0-1%, 0-0.5%, 0.1-30%, 0.1-25%, 0.1-20%, 0.1-15%, 0.1-10% by weight 0.1-8wt%, 0.1-5wt%, 0.1-2wt%, 0.1-1wt%, 0.1-0.5wt%, 0.5-30wt%, 0.5-25wt%, 0.5-20wt%, 0.5-15wt%, 0.5-10wt%, 0.5-8wt%, 0.5-5wt%, 0.5-2wt%, 0.5-1wt%, 1-30wt%, 1-25wt%, and 1-20wt%, 1-15wt%, 1-10wt%, 1-8wt%, 1-5wt%, 1-2wt%, 1.5-30wt%, 1.5-25wt%, 1.5-20wt%, 1.5-15wt%, 1.5-10wt%, 1.5-8wt%, 1.5-5wt%, 2-30wt%, 2-25wt%, 2-20wt%, 2-15wt%, 2-10wt%, 2-8wt%, 2-5wt%, 3-30wt%, 3-25wt%, 3-20wt%, 3-15wt%, 3-10wt%, 3-8wt%, 3-5wt%, 5-30wt%, 5-25wt%, 5-20wt%, 5-15wt%, 5-10wt%, 5-8wt%, 10-30wt%, 10-25wt% 10-20wt% and 10-15wt%. In certain embodiments, the composition is free or substantially free of one or more SGs of MW > =1127.
In some embodiments, SG compositions described herein comprise one or more SGs having a molecular weight equal to or greater than 1259 daltons.
In some embodiments, the SG composition comprises one or more than one SG having a molecular weight of 1259 daltons or more and combinations thereof, the SG content is 0-99%, 0-30%, 0-25%, 0-20%, 0-15%, 0-10%, 0-8%, 0-5%, 0-2%, 0-1%, 0-0.5%, 0.1-30%, 0.1-25%, 0.1-20%, 0.1-15%, 0.1-10% by weight 0.1-8wt%, 0.1-5wt%, 0.1-2wt%, 0.1-1wt%, 0.1-0.5wt%, 0.5-30wt%, 0.5-25wt%, 0.5-20wt%, 0.5-15wt%, 0.5-10wt%, 0.5-8wt%, 0.5-5wt%, 0.5-2wt%, 0.5-1wt%, 1-30wt%, 1-25wt%, and 1-20wt%, 1-15wt%, 1-10wt%, 1-8wt%, 1-5wt%, 1-2wt%, 1.5-30wt%, 1.5-25wt%, 1.5-20wt%, 1.5-15wt%, 1.5-10wt%, 1.5-8wt%, 1.5-5wt%, 2-30wt%, 2-25wt%, 2-20wt%, 2-15wt%, 2-10wt%, 2-8wt%, 2-5wt%, 3-30wt%, 3-25wt%, 3-20wt%, 3-15wt%, 3-10wt%, 3-8wt%, 3-5wt%, 5-30wt%, 5-25wt%, 5-20wt%, 5-15wt%, 5-10wt%, 5-8wt%, 10-30wt%, 10-25wt% 10-20wt% and 10-15wt%. In certain embodiments, the composition is free or substantially free of one or more SGs of MW > =1259.
In some embodiments, SG compositions described herein comprise one or more SGs having a molecular weight equal to or greater than 1273 daltons.
In some embodiments, the SG composition comprises one or more than one SG having a molecular weight of 1273 daltons or more and combinations thereof, the SG content is 0-99%, 0-30%, 0-25%, 0-20%, 0-15%, 0-10%, 0-8%, 0-5%, 0-2%, 0-1%, 0-0.5%, 0.1-30%, 0.1-25%, 0.1-20%, 0.1-15%, 0.1-10% by weight 0.1-8wt%, 0.1-5wt%, 0.1-2wt%, 0.1-1wt%, 0.1-0.5wt%, 0.5-30wt%, 0.5-25wt%, 0.5-20wt%, 0.5-15wt%, 0.5-10wt%, 0.5-8wt%, 0.5-5wt%, 0.5-2wt%, 0.5-1wt%, 1-30wt%, 1-25wt%, and 1-20wt%, 1-15wt%, 1-10wt%, 1-8wt%, 1-5wt%, 1-2wt%, 1.5-30wt%, 1.5-25wt%, 1.5-20wt%, 1.5-15wt%, 1.5-10wt%, 1.5-8wt%, 1.5-5wt%, 2-30wt%, 2-25wt%, 2-20wt%, 2-15wt%, 2-10wt%, 2-8wt%, 2-5wt%, 3-30wt%, 3-25wt%, 3-20wt%, 3-15wt%, 3-10wt%, 3-8wt%, 3-5wt%, 5-30wt%, 5-25wt%, 5-20wt%, 5-15wt%, 5-10wt%, 5-8wt%, 10-30wt%, 10-25wt% 10-20wt% and 10-15wt%. In certain embodiments, the composition is free or substantially free of one or more SGs of MW > =1273.
In some embodiments, SG compositions described herein comprise one or more SGs having a molecular weight equal to or greater than 1289 daltons.
In some embodiments, the SG composition comprises one or more than one SG having a molecular weight of 1289 daltons or more and combinations thereof, the SG content is 0-99%, 0-30%, 0-25%, 0-20%, 0-15%, 0-10%, 0-8%, 0-5%, 0-2%, 0-1%, 0-0.5%, 0.1-30%, 0.1-25%, 0.1-20%, 0.1-15%, 0.1-10% by weight 0.1-8wt%, 0.1-5wt%, 0.1-2wt%, 0.1-1wt%, 0.1-0.5wt%, 0.5-30wt%, 0.5-25wt%, 0.5-20wt%, 0.5-15wt%, 0.5-10wt%, 0.5-8wt%, 0.5-5wt%, 0.5-2wt%, 0.5-1wt%, 1-30wt%, 1-25wt%, and 1-20wt%, 1-15wt%, 1-10wt%, 1-8wt%, 1-5wt%, 1-2wt%, 1.5-30wt%, 1.5-25wt%, 1.5-20wt%, 1.5-15wt%, 1.5-10wt%, 1.5-8wt%, 1.5-5wt%, 2-30wt%, 2-25wt%, 2-20wt%, 2-15wt%, 2-10wt%, 2-8wt%, 2-5wt%, 3-30wt%, 3-25wt%, 3-20wt%, 3-15wt%, 3-10wt%, 3-8wt%, 3-5wt%, 5-30wt%, 5-25wt%, 5-20wt%, 5-15wt%, 5-10wt%, 5-8wt%, 10-30wt%, 10-25wt% 10-20wt% and 10-15wt%. In certain embodiments, the composition is free or substantially free of one or more SGs of MW > = 1289.
In some embodiments, SG compositions described herein comprise one or more SGs having a molecular weight equal to or greater than 1305 daltons.
In some embodiments, the SG composition comprises one or more than one SG having a molecular weight of 1305 daltons or more and combinations thereof, the SG content is 0-99%, 0-30%, 0-25%, 0-20%, 0-15%, 0-10%, 0-8%, 0-5%, 0-2%, 0-1%, 0-0.5%, 0.1-30%, 0.1-25%, 0.1-20%, 0.1-15%, 0.1-10% by weight 0.1-8wt%, 0.1-5wt%, 0.1-2wt%, 0.1-1wt%, 0.1-0.5wt%, 0.5-30wt%, 0.5-25wt%, 0.5-20wt%, 0.5-15wt%, 0.5-10wt%, 0.5-8wt%, 0.5-5wt%, 0.5-2wt%, 0.5-1wt%, 1-30wt%, 1-25wt%, and 1-20wt%, 1-15wt%, 1-10wt%, 1-8wt%, 1-5wt%, 1-2wt%, 1.5-30wt%, 1.5-25wt%, 1.5-20wt%, 1.5-15wt%, 1.5-10wt%, 1.5-8wt%, 1.5-5wt%, 2-30wt%, 2-25wt%, 2-20wt%, 2-15wt%, 2-10wt%, 2-8wt%, 2-5wt%, 3-30wt%, 3-25wt%, 3-20wt%, 3-15wt%, 3-10wt%, 3-8wt%, 3-5wt%, 5-30wt%, 5-25wt%, 5-20wt%, 5-15wt%, 5-10wt%, 5-8wt%, 10-30wt%, 10-25wt% 10-20wt% and 10-15wt%. In certain embodiments, the composition is free or substantially free of one or more SGs of MW > =1305.
In some embodiments, SG compositions of the invention comprise one or more SGs having a molecular weight equal to or greater than 1435 daltons.
In some embodiments, the SG composition comprises one or more than one SG having a molecular weight of 1435 daltons or more and combinations thereof, the SG content is 0-99%, 0-30%, 0-25%, 0-20%, 0-15%, 0-10%, 0-8%, 0-5%, 0-2%, 0-1%, 0-0.5%, 0.1-30%, 0.1-25%, 0.1-20%, 0.1-15%, 0.1-10% by weight 0.1-8wt%, 0.1-5wt%, 0.1-2wt%, 0.1-1wt%, 0.1-0.5wt%, 0.5-30wt%, 0.5-25wt%, 0.5-20wt%, 0.5-15wt%, 0.5-10wt%, 0.5-8wt%, 0.5-5wt%, 0.5-2wt%, 0.5-1wt%, 1-30wt%, 1-25wt%, and 1-20wt%, 1-15wt%, 1-10wt%, 1-8wt%, 1-5wt%, 1-2wt%, 1.5-30wt%, 1.5-25wt%, 1.5-20wt%, 1.5-15wt%, 1.5-10wt%, 1.5-8wt%, 1.5-5wt%, 2-30wt%, 2-25wt%, 2-20wt%, 2-15wt%, 2-10wt%, 2-8wt%, 2-5wt%, 3-30wt%, 3-25wt%, 3-20wt%, 3-15wt%, 3-10wt%, 3-8wt%, 3-5wt%, 5-30wt%, 5-25wt%, 5-20wt%, 5-15wt%, 5-10wt%, 5-8wt%, 10-30wt%, 10-25wt% 10-20wt% and 10-15wt%. In certain embodiments, the composition is free or substantially free of one or more SGs of MW > =1435.
Even though SG or SG compositions are directed to having long term solubility at room temperature, current embodiments may include temperatures in the range of 0 to 25 ℃. Even though the stability range of the present embodiments is directed to a stability between 0 and 25 ℃, good stability outside this range, especially at temperatures above this range, is also contemplated.
Typically, the solubility of stevia glycosides alone is poor. In one embodiment, the solubility of a first SG can be increased by adding a second SG to an aqueous solution, dissolving the SG as a composition at an elevated temperature, and then reducing to ambient temperature.
In another embodiment, the solubility of two SGs in the SG starting composition can be further improved by adding at least a third SG to the aqueous solution, dissolving the SG at an elevated temperature, and then reducing the temperature to ambient temperature.
An aspect of this embodiment provides a treated SG or SG composition having increased solubility in aqueous solution as compared to an untreated SG or SG composition comprising rebaudioside A, B and D alone or in mixtures thereof. For example, the solubility of the treated SG or SG composition in aqueous solution is about.gtoreq.1 g/100g of water, preferably about.gtoreq.3 g/100g of water, more preferably about.gtoreq.5 g/100g of water, more preferably about.gtoreq.10 g/100g of water, more preferably about.gtoreq.15 g/100g of water, more preferably about.gtoreq.20 g/100g of water, more preferably about.gtoreq.25 g/100g of water, more preferably about.gtoreq.30 g/100g of water, more preferably about.gtoreq.35 g/100g of water, more preferably about.gtoreq.40 g/100g of water, more preferably about.gtoreq.45 g/100g of water, more preferably about.gtoreq.50 g/100g of water, more preferably about.gtoreq.55 g/100g of water, and most preferably about.gtoreq.60 g/100g of water, and all ranges between about.1 g/100g of water and about.5 g/100g of water, about 1g/100g water to about 10g/100g water, about 2g/100g water to about 5g/100g water, about 2g/100g water to about 10g/100g water, about 3g/100g water to about 5g/100g water, about 3g/100g water to about 15g/100g water, about 5g/100g water to about 10g/100g water, about 5g/100g water to about 15g/100g water, about 5g/100g water to about 20g/100g water, about 7g/100g water to about 10g/100g water, about 7g/100g water to 15g/100g water, about 7g/100g water to about 20g/100g water, about 10g/100g water to about 15g/100g water, about 10g/100g water to about 25g/100g water, about 10g/100g water to about 30g/100g water to about 20g/100g water, about 12g/100g water, about 12g/100g water to about 25g/100g water, about 12g/100g water to about 30g/100g water, about 15g/100g water to about 20g/100g water, about 15g/100g water to about 25g/100g water, about 17g/100g water to about 20g/100g water, about 17g/100g water to about 25g/100g water, about 17g/100g water to about 30g/100g water, about 20g/100g water to about 25g/100g water, about 20g/100g water to about 30g/100g water, about 20g/100g water to about 40g/100g water, about 20g/100g water to about 50g/100g water, about 25g/100g water to about 30g/100g water, about 25g/100g water to about 40g/100g water, about 25g/100g water to about 50g/100g water.
In certain embodiments, the SG or SG composition of the present embodiment is described in terms of its stability in water or water/alcohol solutions. As described herein, stability of SG or SG compositions of this embodiment refers to the solubility of a starting material that is free of crystallization, free of precipitation, little precipitation, or crystallization, as measured in the range between 0-25 ℃. The lower limit of the temperature range should not be limited and should be understood as SG or SG compositions which, once dissolved, remain soluble above 25 ℃.
The SG or SGs of the SG composition can each independently be in amorphous form, each independently in polymorphic form, or a mixture thereof.
Preferably, the SG or SGs of the SG composition according to an embodiment are in amorphous form, but may also be in polymorphic form.
In another aspect, one embodiment provides a sweetener aqueous concentrate comprising a treated SG or SG composition wherein the overall solubility of SG is increased under the same conditions as compared to the maximum total content of untreated SG in water or water/alcohol. For example, according to the present invention, the total SG content in water of an aqueous sweetener concentrate comprising SG or SG composition is 1% wt/wt, preferably 5% wt/wt, more preferably 10% wt/wt, more preferably 15% wt/wt, more preferably 20% wt/wt, more preferably 25% wt/wt, more preferably 30% wt/wt, more preferably 35% wt/wt, more preferably 40% wt/wt, more preferably 45% wt/wt, and preferably 50% wt/wt, and most preferably 60% wt/wt, and all ranges between 1% wt/wt and 100% wt/wt, for example, about 1% wt/wt to about 99% wt/wt, about 5% wt/wt to about 95% wt/wt, about 10% wt/wt to about 90% wt/wt, about 15% wt/wt to about 85% wt/wt, about 20% wt/wt to about 80% wt/wt, about 25% wt/wt to about 80% wt/wt, about 30% wt/wt to about 80% wt/wt, about 35% wt/wt to about 80% wt/wt, about 40% wt/wt to about 80% wt/wt, about 45% wt/wt to about 75% wt/wt, about 50% wt/wt to about 75% wt/wt, about 55% wt/wt to about 70% wt/wt, and about 55% wt/wt to about 65% wt/wt.
In one aspect, in an exemplary composition containing two different SGs, the components can have ratios of 1:99,2:98,3:97,4:96,5:95,6:94,7:93,8:92,9:91, 10:90, 11:89, 12:88, 13:87, 14:86, 15:85, 16:84, 17:83, 18:82, 19:81, 20:80, 21:79, 22:78, 23:77, 24:76, 25:75, 26:74, 27:73, 28:72, 29:71, 30:70, 31:69, 32:68, 33:67, 34:66, 35:65, 36:64, 37:63, 38:62, 39:61, 40:60, 41:59, 42:58, 43:57, 44:56, 45:55, 46:54, 47:53, 48:52, 49:51 and 50, and vice versa, and all ranges therebetween are, for example, from 1:99:50 to 50, and vice versa, from 1:99:50:50, etc.
On the other hand, in the exemplary compositions containing three different SGs, the components may have a ratio of the first and second end portions of the first end portion of the second end portion of the: the process comprises,
5:11:84，5:12:83，5:13:82，5:14:81，5:15:80，5:16:79，5:17:78，5:18:77，
5:19:76，5:20:75，5:21:74，5:22:73，5:23:72，5:24:71，5:25:70，5:26:69，
5:27:68，5:28:67，5:29:66，5:30:65，5:31:64，5:32:63，6:6:88，6:7:87，
6:8:86，6:9:85，6:10:84，6:11:83，6:12:82，6:13:81，6:14:80，6:15:79，
6:16:78，6:17:77,6:18:76,6:19:75,6:20:74,6:21:73,6:22:72,6:23:71,
6:24:70,6:25:69,6:26:68,6:27:67,6:28:66,6:29:65,6:30:64,6:31:63,
6:32:62,7:7:86,7:8:85,7:9:84,7:10:83,7:11:82,7:12:81,7:13:80,
7:14:79,7:15:78,7:16:77,7:17:76,7:18:75,7:19:74,7:20:73,7:21:72,
7:22:71,7:23:70,7:24:69,7:25:68,7:26:67,7:27:66,7:28:65,7:29:64,
7:30:63,7:31:62,7:32:61,8:8:84,8:9:83,8:10:82,8:11:81,8:12:80,
8:13:79,8:14:78,8:15:77,8:16:76,8:17:75,8:18:74,8:19:73,8:20:72,
8:21:71,8:22:70,8:23:69,8:24:68,8:25:67,8:26:66,8:27:65,8:28:64,
8:29:63,8:30:62,8:31:61,8:32:60,9:9:82,9:10:81,9:11:80,9:12:79,
9:13:78,9:14:77,9:15:76,9:16:75,9:17:74,9:18:73,9:19:72,9:20:71,
9:21:70,9:22:69,9:23:68,9:24:67,9:25:66,9:26:65,9:27:64,9:28:63,
9:29:62,9:30:61,9:31:60,9:32:59,10:10:80,10:11:79,10:12:78,
10:13:77,10:14:76,10:15:75,10:16:74,10:17:73,10:18:72,10:19:71,
10:20:70,10:21:69,10:22:68,10:23:67,10:24:66,10:25:65,10:26:64,
10:27:63,10:28:62,10:29:61,10:30:60,10:31:59,10:32:58,11:11:78,
11:12:77,11:13:76,11:14:75,11:15:74,11:16:73,11:17:72,11:18:71,
11:19:70,11:20:69,11:21:68,11:22:67,11:23:66,11:24:65,11:25:64,
11:26:63,11:27:62,11:28:61,11:29:60,11:30:59,11:31:58,11:32:57,
12:12:76,12:13:75,12:14:74,12:15:73,12:16:72,12:17:71,12:18:70,
12:19:69,12:20:68,12:21:67,12:22:66,12:23:65,12:24:64,12:25:63,
12:26:62,12:27:61,12:28:60,12:29:59,12:30:58,12:31:57,12:32:56,
13:13:74,13:14:73,13:15:72,13:16:71,13:17:70,13:18:69,13:19:68,
13:20:67,13:21:66,13:22:65,13:23:64,13:24:63,13:25:62,13:26:61,
13:27:60,13:28:59,13:29:58,13:30:57,13:31:56,13:32:55,14:14:72,
The following is a first and second, partial, and mixture of the partial, with; the process comprises, the process comprises, and 33.3:33.3:33.3, and all ranges therebetween, wherein the ratio is 1:1:98 and vice versa, e.g., the ratio is from 1:1:99 to 33.3:33.3:33.3, from 10:30:70 to 15:40:45, etc.
It is noted that the present invention is not limited to compositions containing only two or three different SG components, and that those exemplary ratios are non-limiting. Instead, the proportions of the many different SG components that a given composition contains can be determined following the same formula. As a further example, in a composition comprising 20 different SG components, the components can have a ratio of 1:1:1:1:1:1:1:1:1:1:1:1:1:1:1:1:1:1:1 to 5:5:5:5:5:5:5:5:5:5:5:5:5:5 and all possible combinations of ratios therebetween. In some embodiments, the compositions of the present invention may contain all of the compositions and combinations contained in table 1.
C. non-SG sweetener
In another aspect, the sweetener compositions of the present application comprise one or more SG's that have increased solubility in water or water/alcohol under the same conditions as compared to untreated SG's (which may be the individual rebaudioside A, B and D or mixtures thereof). And optionally, the composition further comprises other sweeteners and/or additional additives as further described below.
The one or more non-SG sweeteners of the SG compositions herein include, but are not limited to, natural sweeteners, natural high potency sweeteners, synthetic sweeteners, or combinations thereof.
As used herein, "natural sweetener" refers to any sweetener that naturally occurs in nature, excluding SG. The phrase "natural high potency sweetener" refers to any sweetener that naturally occurs in nature and has a sweetness potency that is higher than sucrose, fructose, or glucose, yet has fewer calories. The terms "natural sweetener", "natural high potency sweetener" and "synthetic sweetener" as used herein do not include SG.
In certain embodiments, the non-SG sweetener comprises at least one carbohydrate sweetener. Exemplary carbohydrate sweeteners are selected from, but are not limited to: sucrose, glyceraldehyde, dihydroxyacetone, erythrose, threose, erythrulose, arabinose, lyxose, ribose, xylose, ribulose, xylulose, allose, altrose, galactose, glucose, gulose, idose, mannose, talose, fructose, allose, sorbose, tagatose, mannoheptulose, sedoheptulose, xin Tongtang (octolose), fucose, rhamnose, arabinose, pine two ponds, saliva glucose (sialose) and combinations thereof.
Other suitable non-SG sweeteners include mogroside IV, mogroside V, luo han guo, siamenoside, monatin and salts thereof (monatin SS, RR, RS, SR), curculin, glycyrrhizic acid and salts thereof, thaumatin, monellin, marxian protein, brazzein, guanosine (southern dulcin), phyllin, phlorizin, trilobatin, dolomite glycosides (baiyunoside), ouabain (osladin), polypopodouoside (polypodoside) a, pterocarside (pterocaryoside) a, pterocarside B, mu Ku-dioside (mukuroziside), pseudogentiin (phlomioside) I, brazilin (periandin) I, abri triterpene (absososide) and cyclobalsides I, sugar alcohols such as erythritol, sucralose, acesulfame and salts thereof, and acesulfame potassium; L-alpha-aspartyl-L-phenylalanine methyl ester (aspartame), N- [ 3- (3-hydroxy-4-methoxyphenyl) isopropyl ] -alpha-aspartyl ] -L-phenylalanine methyl ester (saccharin (Advantame)), N- [ 3- (3-hydroxy-4-methoxyphenyl) isopropyl ] -alpha-aspartyl ] -L-phenylalanine-1-methyl ester (ANS 9801), alitame, saccharin and salts thereof, neohesperidin dihydrochalcone, cyclamate and salts thereof, neotame, trehalose, raffinose, cellobiose, tagatose, DOLCIA PRIMA TM Psicose, inulin, and combinations thereof.
The non-SG sweetener can be caloric sweetener or a combination of caloric sweeteners. Caloric sweeteners include sucrose, fructose, glucose, high fructose corn/starch syrups, beet sugar, sucrose, and combinations thereof.
In certain embodiments, the non-SG sweetener is a rare sugar selected from the group consisting of sorbose, lyxose, ribulose, xylose, D-allose, L-ribose, D-tagatose, L-fucose, L-arabinose, melezitose, and combinations thereof. The rare sugar is present in the sweetener composition in an amount of about 0.5wt% to about 10.0wt%, such as about 0.5wt% to about 2.5wt%, about 0.5wt% to about 2.0wt%, about 0.5wt% to about 1.5wt%, about 0.5wt% to about 1.0wt%, about 1.0wt% to about 3.0wt%, about 1.0wt% to about 2.5wt%, about 1.0wt% to about 2.0wt%, about 1.0wt% to about 1.5wt%, about 2.0wt% to about 3.0wt%, about 2.0wt% to about 2.5wt%, about 2.0wt% to about 4.0wt%, about 4.0wt% to about 6.0wt%, about 6.0wt% to about 8.0wt%, or about 8.0wt% to about 10.0wt%.
One or more non-SG sweeteners in the SG compositions of the present application comprise about 0.1wt% to about 50wt%, specifically about 0.01wt%, about 0.02wt%, about 0.05wt%, about 0.07wt%, about 0.1wt%, about 0.2wt%, about 0.3wt%, about 0.4wt%, about 0.5wt%, about 0.6wt%, about 0.7wt%, about 0.8wt%, about 0.9wt%, about 1wt%, about 2wt%, about 3wt%, about 4wt%, about 5wt%, about 6wt%, about 7wt%, about 8wt%, about 9wt%, about 10wt%, about 11wt%, about 12wt%, about 13wt%, about 14wt%, about 15wt%, about 16wt%, about 17wt%, about 18wt%, about 19wt%, about 20wt%, about 21wt%, about 22wt%, about 23wt%, about 24wt%, about 25wt%, about 26wt%, about 27wt%, about 28wt%, about 29wt%, about 30wt%, about 31wt%, about 33wt%, about 34wt%, about 35wt%, about 37wt%, about 38wt%, and about 39wt% of the SG composition. About 44wt%, about 45wt%, about 46wt%, about 47wt%, about 48wt%, about 49wt%, about 50wt%, about 51wt%, about 52wt%, about 53wt%, about 54wt%, about 55wt%, about 56wt%, about 57wt%, about 58wt%, about 59wt%, about 60wt%, about 61wt%, about 62wt%, about 63wt%, about 64wt%, about 65wt%, about 66wt%, about 67wt%, about 68wt%, about 69wt%, about 70wt%, about 71wt%, about 72wt%, about 73wt%, about 74wt%, about 75wt%, about 76wt%, about 77wt%, about 78wt%, about 79wt%, about 80wt%, and all ranges therebetween, such as about 0.01wt% to about 20wt%, about 0.03wt% to about 20wt%, about 0.05wt% to about 20wt%, about 0.07wt% to about 20wt%, about 0.1wt% to about 20wt%, about 0.3wt% to about 20wt%, about 0.5wt% to about 20wt%, about 7wt% to about 7wt%, about 7wt% to about 20wt%, about 10wt% to about 20wt%, about 15wt% to about 20wt%, about 0.01wt% to about 10wt%, about 0.03wt% to about 10wt%, about 0.05wt% to about 10wt%, about 0.07wt% to about 10wt%, about 0.1wt% to about 10wt%, about 0.3wt% to about 10wt%, about 0.5wt% to about 10wt%, about 0.7wt% to about 10wt%, about 1wt% to about 10wt%, about 3wt% to about 10wt%, about 5wt% to about 10wt%, about 7wt% to about 10wt%, about 0.01wt% to about 5wt%, about 0.03wt% to about 5wt%, about 0.05wt% to about 5wt%, about 0.07wt% to about 5wt%, about 0.1wt% to about 5wt%, about 0.3wt% to about 5wt%, about 0.5wt% to about 5wt%, about 0.7wt% to about 5wt%, about 1wt% to about 5wt%, about 3wt% to about 5wt%, about 0.01wt% to about 2.5wt%, about 0.03wt% to about 2.5wt%, about 0.05wt% to about 2.5wt%, about 0.07wt% to about 2.5wt%, about 0.1wt% to about 2.5wt%, about 0.3wt% to about 2.5wt%, about 0.5wt% to about 2.5wt%, about 0.7wt% to about 2.5wt%, about 1wt% to about 2.5wt%, about 5wt% to about 30wt%, about 10wt% to about 30wt%, about 20wt% to about 40wt%, or about 30wt% to about 50wt%.
D. Additional additives
In other embodiments, SG compositions of the present application further comprise one or more additional additives selected from the group consisting of flavoring agents, salts, minerals, organic and inorganic acids, polyols, nucleotides, bitter compounds, astringent compounds, proteins or protein hydrolysates, surfactants, gums and waxes, antioxidants, polymers, fatty acids, vitamins, preservatives, hydrating agents, and combinations thereof.
i. Flavoring agent
As used herein, "flavoring agent" refers to a compound or an ingestable salt thereof that imparts a flavor or taste to an animal or human. The flavoring may be natural, semi-synthetic or synthetic. Flavoring and flavor component additives suitable for use in the SG compositions herein include, but are not limited to, vanillin extract, mango extract, cinnamon, citrus peel, coconut, ginger, melaleuca alternifolia, almond, bay, thyme, cedar leaf, nutmeg, multi-flavor fruit, sage leaf, nutmeg (mace), menthol (including menthol without peppermint flavor), essential oils, such as oils derived from plants or fruits, such as peppermint oil, spearmint oil, other peppermint oils, clove oil, cinnamon oil, wintergreen oil, or almond oil; plant extracts, fruit extracts, or fruit essences from grape skin, grape seed extracts, apples, bananas, watermelons, pears, peaches, grapes, strawberries, raspberries, cherries, plums, pineapple, apricots, flavors including citrus flavors, such as extracts, essences, or lemon oils, lime, oranges, tangerines, grapefruits, citrons, kumquats, and combinations thereof.
Non-limiting examples of specific flavors include doppler TM Natural flavor sweetener K14323 (Doppler) TM Damshitant, germany), symrise TM Natural sweetener 161453 and 164126 masking flavor (Symrise) TM Huo Ciming dengue, germany), natural Advantage TM Bitter blockers 1,2,9 and 10 (Natural Advantage) TM Infinitely, new jersey, usa) and suramask TM (creative research manager, stokes, calif., U.S.A.).
In some embodiments, the flavoring agent is present in the SG compositions of the present application at a concentration of about 0.1ppm to about 4000ppm.
ii. salt
SG compositions of the present application can comprise one or more salts. The salt may be an organic salt or an inorganic salt. The term "salt" as used herein refers to a salt that retains the chemical activity required for the SG compositions of the present application and is safe to humans or animals within a generally acceptable range.
In some embodiments, the one or more salts are salts formed from metal cations such as calcium, bismuth, barium, magnesium, aluminum, copper, cobalt, nickel, cadmium, sodium, potassium, and the like, or cations formed from ammonia, N-dibenzylethylenediamine, D-glucosamine, ethanolamine, diethanolamine, triethanolamine, N-methylglucamine tetraethylammonium, or ethylenediamine.
In some embodiments, one or more salts are formed from inorganic acids such as hydrochloric acid, hydrobromic acid, sulfuric acid, nitric acid, phosphoric acid, and the like, or from organic acids such as acetic acid, propionic acid, hexanoic acid, 3-cyclopentylpropionic acid, glycolic acid, pyruvic acid, lactic acid, malonic acid, succinic acid, malic acid, maleic acid, fumaric acid, tartaric acid, citric acid, benzoic acid, 3- (4-hydroxybenzoyl) benzoic acid, cinnamic acid, mandelic acid, methanesulfonic acid, ethanesulfonic acid, 1, 2-ethyl-disulfonic acid, hydroxyethanesulfonic acid, benzenesulfonic acid, 4-chlorobenzenesulfonic acid, 2-naphthalenesulfonic acid, 4-toluenesulfonic acid methyl ester, camphorsulfonic acid, 4-methylbicyclo [ 2.2.2 ] oct-2-ene-1-carboxylic acid, glucoheptonic acid, 3-phenylpropionic acid, trimethylacetic acid, t-butylacetic acid, dodecylsulfuric acid, gluconic acid, glutamic acid, hydroxynaphthalene, salicylic acid, stearic acid, and hexadienic acid.
In particular embodiments, inorganic salts include, but are not limited to, sodium chloride, sodium carbonate, sodium bicarbonate, sodium acetate, sodium sulfide, sodium sulfate, sodium phosphate, potassium chloride, potassium citrate, potassium carbonate, potassium bicarbonate, potassium acetate, europium trichloride (EuCl) 3 ) Gadolinium chloride (GdCl) 3 ) Terbium chloride (TbCl) 3 ) Magnesium sulfate, magnesium chloride, mono-, di-, tribasic sodium or potassium salts of phosphoric acid (e.g., inorganic phosphate), salts of hydrochloric acid (e.g., inorganic chloride), sodium carbonate, sodium bisulfate and sodium bicarbonate. Suitable organic salts include, but are not limited to, choline chloride, sodium alginate (sodium alginate), sodium glucoheptonate, sodium gluconate (sodium gluconate), potassium gluconate (potassium gluconate), guanidine HCl, glucosamine HCl, amiloride HCl, monosodium glutamate (MSG), sodium adenosine monophosphate, magnesium gluconate, potassium tartrate (monohydrate), and sodium tartrate (dihydrate).
In certain embodiments, the salt is a metal or alkali metal halide, metal or alkali metal carbonate or bicarbonate, or metal or alkali metal phosphate, hydrogen phosphate, pyrophosphate, triphosphate, metaphosphate, or metabisulfite. In certain particular embodiments, the salt is an inorganic salt comprising sodium, potassium, calcium, or magnesium. In certain embodiments, the salt is a sodium or potassium salt.
Salt forms may be added to the sweetener composition in the same amount as their acid or base forms.
Alternative salts include various chlorides or sulfates such as sodium chloride, potassium chloride, magnesium chloride, sodium sulfate, magnesium sulfate, and potassium sulfate, or edible salts. In some embodiments, the one or more salts comprise one or more SG salts. In some further embodiments, the one or more SG salts comprise salts of one or more RBs and/or STBs.
In some embodiments, the one or more salts comprise one or more amino acid salts. In some embodiments, the one or more salts comprise one or more polyamino acid salts.
In some embodiments, the one or more salts comprise one or more salts of sugar acids.
The one or more salts may constitute from about 0.01wt.% to about 30 wt.%, specifically about 0.01wt.%, about 0.02 wt.%, about 0.03 wt.%, about 0.04 wt.%, about 0.05 wt.%, about 0.06 wt.%, about 0.07 wt.%, about 0.08 wt.%, about 0.09 wt.%, 0.1 wt.%, about 0.2 wt.%, about 0.3 wt.%, about 0.4 wt.%, about 0.5 wt.%, about 0.6 wt.%, about 0.7 wt.%, about 0.8 wt.%, about 0.9 wt.%, about 1wt.%, about 2 wt.%, about 3 wt.%, about 4 wt.%, about 6 wt.%, about 7 wt.%, about 8wt%, about 9wt%, about 10wt%, about 11wt%, about 12wt%, about 13wt%, about 14wt%, about 15wt%, about 16wt%, about 17wt%, about 18wt%, about 19wt%, about 20wt%, about 21wt%, about 22wt%, about 23wt%, about 24wt%, about 25wt%, about 26wt%, about 27wt%, about 28wt%, about 29wt%, about 30wt%, about 31wt%, about 32wt%, about 33wt%, about 34wt%, about 35wt%, about 36wt%, about 37wt%, about 38wt%, about 39wt%, about 40wt%, about 41wt%, about 42wt%, about 43wt%, about 44wt%, about 45wt%, about 46wt%, about 47wt%, about 48wt%, about 49wt%, about 50wt%, and all ranges therebetween, including, for example, about 0.01wt% to about 10wt%, about 0.03wt% to about 10wt%, about 0.05wt% to about 10wt%, about 0.07wt% to about 10wt%, about 0.1wt% to about 10wt%, about 0.3wt% to about 10wt%, about 0.5wt% to about 10wt%, about 0.7wt% to about 10wt%, about 1wt% to about 10wt%, about 3wt% to about 10wt%, about 5wt% to about 10wt%, about 7wt% to about 10wt%, about 0.01wt% to about 3wt%, about 0.03wt% to about 3wt%, about 0.07wt% to about 3wt%, about 0.1wt% to about 3wt%, about 0.3wt% to about 3wt%, about 1wt% to about 10wt%, about 1wt% to about 7wt% to about 10wt%, about 3wt% to about 3wt%, about 0.01wt% to about 3wt%, about 3wt% to about 3wt%, about 0.1wt% to about 1wt%, about 0.3wt% to about 1wt%, about 0.5wt% to about 1wt%, about 0.7wt% to about 1wt%, about 0.01wt% to about 0.3wt%, about 0.03wt% to about 0.3wt%, about 0.05wt% to about 0.3wt%, about 0.07wt% to about 0.3wt%, about 0.1wt% to about 0.3wt%, about 0.01wt% to about 0.1wt%, about 0.03wt% to about 0.1wt%, about 0.05wt% to about 0.1wt%, about 0.01wt% to about 0.03wt%, about 0.01wt% to about 0.05wt%, about 0.01wt% to about 0.07wt%, about 5wt% to about 30wt%, about 10wt% to about 30wt%, or about 20wt% to about 30wt%.
The composition of the present application, whatever salt is used, the salt content in the composition is calculated on the basis of sodium chloride. More specifically, the total ash content of the sample can be determined by the general method for determining total ash content described in FAO JECFA MONOGRAPHS (volume 2007, volume 4), whereby the salt content (based on the weight of NaCl) can be determined. The weight of sodium oxide was multiplied by 1.89 to determine the weight of sodium chloride. For example, if the total ash content of 100g of the composition of the present application is 1g, the salt content of the composition of the present application is 1.89wt%.
Iii minerals
According to the teachings of the present application, minerals include inorganic chemical elements that are desirable for living organisms. Minerals include a wide range of compositions (e.g., elemental, simple salts, and complex silicates) and also vary widely in their crystalline structure. They may be naturally present in foods and beverages, may be added as supplements, or may be consumed or dispensed by the food or beverage alone.
Minerals can be classified as either large amounts of minerals in greater demand or trace minerals in lesser demand. The amount of mineral needed is generally greater than or equal to about 100mg per day, while the amount of trace minerals needed is generally less than about 100mg per day.
In particular embodiments of the present application, the mineral is selected from a plurality of minerals, trace minerals, or combinations thereof. Non-limiting examples of a number of minerals include calcium, chlorine, magnesium, phosphorus, potassium, sodium, and sulfur. Non-limiting examples of trace minerals include chromium, cobalt, copper, fluorine, iron, manganese, molybdenum, selenium, zinc, and iodine. Although iodine is classified within trace minerals, its demand is greater than other trace minerals, often classified as a large number of minerals.
In certain particular embodiments, the minerals are trace minerals that are considered essential for human nutrition, non-limiting examples of which include bismuth, boron, lithium, nickel, rubidium, silicon, strontium, tellurium, tin, titanium, tungsten, and vanadium.
The minerals used in this application may be in any form known to those of ordinary skill in the art. For example, in one particular embodiment, the mineral is in its ionic form, having a positive or negative charge. In other embodiments, the mineral is present in its molecular form. For example, sulfur and phosphorus are commonly present in nature in the form of sulfates, sulfides, and phosphates.
Iv. Organic and inorganic acids
Suitable organic acid additives include any compound containing a-COOH moiety, for example, C2-C30 carboxylic acid, substituted hydroxy C2-C30 carboxylic acid, butyric acid (ethyl ester), substituted butyric acid (ethyl ester), benzoic acid, substituted benzoic acid (e.g., 2, 4-dihydroxybenzoic acid), substituted cinnamic acid, oxy acid, substituted hydroxybenzoic acid, anisoic acid substituted cyclohexylcarboxylic acid, tannic acid, aconitic acid, lactic acid, tartaric acid, citric acid, isocitric acid, gluconic acid, glucoheptonic acid, adipic acid, hydroxycitric acid, malic acid, fruitaric acid (a mixture of malic acid, fumaric acid and tartaric acid), fumaric acid, maleic acid, succinic acid, chlorogenic acid, salicylic acid, creatine, caffeic acid, bile acid, acetic acid, ascorbic acid, alginic acid, isoascorbic acid, polyglutamic acid, glucono-delta-lactone, and alkali or alkaline earth metal salt derivatives thereof. In addition, the organic acid additive may also be of a left-or right-handed structure.
Examples of these organic acids may be optionally substituted with at least one selected from the group consisting of: hydrogen, alkyl, alkenyl, alkynyl, halogen, haloalkyl, carboxyl, acyl, acyloxy, amino, carboxyl derivatives, alkylamino, dialkylamino, arylamino, alkoxy, aryloxy, nitro, cyano, sulfo, thiol, imine, sulfonyl, oxysulfide, sulfinyl, sulfamoyl, alkoxycarbonyl, carbamoyl, phosphonyl, phosphinyl, phosphoryl, phosphinyl, thioester, thioether, anhydride, oxime, hydrazino, carbamoyl, phosphorus, or phosphonate. In particular embodiments, the organic acid additive is present in the sweetener composition in an amount effective to provide a concentration of about 10ppm to about 5000ppm when present in an oral consumer composition such as a beverage.
The organic acids also include amino acids such as aspartic acid, arginine, glycine, glutamic acid, proline, threonine, theanine, cysteine, cystine, alanine, valine, tyrosine, leucine, arabinose, trans-4-hydroxyproline, isoproteinase, asparagine, serine, lysine, histidine, ornithine, methionine, carnitine, aminobutyric acid (alpha-, beta-, and/or delta-isomers), glutamine, hydroxyproline, taurine, norvaline, and sarcosine. The amino acids may be in the form of a left-handed or right-handed structure, or may be in the form of mono-, di-or tri-amino acids that are the same or different. In addition, the amino acids may be alpha-, beta-, gamma-, and/or delta-isomers as desired. In some embodiments, combinations of the above amino acids and their corresponding salts (e.g., sodium, potassium, calcium, magnesium salts, or other alkali or alkaline earth metal salts, or acid salts thereof) are also suitable additives. Amino acids may be natural or synthetic. Amino acids may also be modified. Modified amino acid refers to any amino acid (e.g., N-alkyl amino acid, N-acyl or N-methyl amino acid) or combination thereof in which at least one atom is added, removed or substituted. Non-limiting examples of modified amino acids include amino acid derivatives such as trimethylglycine, N-methyl-glycine, and N-methyl-alanine. Modified amino acids in this application include both modified and unmodified amino acids.
Amino acids, as used herein, also include peptides and polypeptides (e.g., dipeptides, tripeptides, tetrapeptides, and pentapeptides), such as: glutathione and L-alanyl-L-glutamine. Suitable polyamino acid additives include poly-L-aspartic acid, poly-L-lysine (e.g., poly-L-a-lysine or poly-L-s-lysine), poly-L-ornithine (e.g., poly-L-a-ornithine or poly-L-s-ornithine), poly-L-arginine, other polymeric forms of amino acids, and salt forms thereof (e.g., calcium, potassium, sodium, or magnesium salts, such as monosodium L-glutamate). The polyamino acid additive may also be of a left-handed or right-handed structure. In addition, the polyamino acids may be alpha-, beta-, gamma-, delta-, and epsilon-isomers as desired. In some embodiments, combinations of the above polyamino acids and their corresponding salts (e.g., sodium, potassium, calcium, magnesium salts, or other alkali or alkaline earth metal salts, or acid salts thereof) are also suitable additives. The polyamino acids described herein may also include copolymers of different amino acids. The polyamino acid may be natural or synthetic. The polyamino acid may also be modified. At least one atom of which is added, removed or substituted or a combination thereof (e.g., an N-alkyl polyamino acid or an N-acyl polyamino acid). Polyamino acids in this application include modified and unmodified amino acids. For example, modified polyamino acids include, but are not limited to, polyamino acids of various Molecular Weights (MW) such as poly-L-a-lysine having MW of 1500, 6000, 25200, 63000, 83000, or 300000.
In particular embodiments, the amino acid additive is present in the SG composition in an effective amount to provide a concentration of about 10ppm to about 50000ppm when present in an oral consumer composition such as a beverage. In another embodiment, the amino acid additive is present in the SG composition in an amount effective to provide a concentration of about 1000ppm to about 10000ppm, about 2,500ppm to about 5000ppm or about 250ppm to about 7500ppm when present in an oral consumer composition such as a beverage.
Suitable mineral acid additives include, but are not limited to, phosphoric acid, phosphorous acid, polyphosphoric acid, hydrochloric acid, sulfuric acid, carbonic acid, sodium dihydrogen phosphate, and alkali or alkaline earth metal salts thereof (e.g., mg/Ca salts of phytic acid).
When present in an oral consumer composition such as a beverage, the inorganic acid additive is present in the sweetener composition in an amount effective to provide a concentration of about 25ppm to about 25000 ppm.
V. polyol
The term "polyol" as used herein refers to a molecule containing more than one hydroxyl group. The polyols may be diols, triols and tetrols containing 2, 3 and 4 hydroxyl groups, respectively. The polyol may also contain more than 4 hydroxyl groups, for example, five-, six-, seven-, etc. alcohols containing 5, 6, and 7 hydroxyl groups, respectively. In addition, the polyol may also be a reduced form of a carbohydrate in which the carbonyl group (aldehyde or ketone, reducing sugar) is reduced to a primary or secondary hydroxyl group, which may be a sugar alcohol, a polyhydroxy alcohol or a polyol.
In some embodiments, non-limiting examples of polyols include maltitol, mannitol, sorbitol, lactitol, xylitol, isomalt, propylene glycol, glycerol (glycerin), threitol, galactitol, sucrose isomerate, reduced isomaltooligosaccharides, reduced xylooligosaccharides, reduced genio oligosaccharides, reduced maltose syrup, reduced glucose syrup, and sugar alcohols, or any other carbohydrate that can be reduced without adversely affecting taste.
In certain embodiments, the polyol is present in the SG composition in an amount effective to provide a concentration of about 100ppm to about 250000ppm when present in an oral consumer composition such as a beverage. In other embodiments, the polyol is present in the SG composition in an amount effective to provide a concentration of about 400ppm to about 80000ppm, about 5000ppm to about 40000ppm when present in an oral consumer composition such as a beverage.
Vi nucleotide
Suitable nucleotide additives include, but are not limited to, inosine monophosphate ("IMP"), guanosine monophosphate ("GMP"), adenosine monophosphate ("AMP"), cytosine Monophosphate (CMP), uracil Monophosphate (UMP) i, inosine diphosphate, glycoside diphosphate, adenosine diphosphate, cytosine diphosphate, uracil diphosphate, hypophosphorous acid Huang Gansan, guanosine triphosphate, adenosine triphosphate, cytosine triphosphate, uracil triphosphate, alkali or alkaline earth metal salts thereof, and combinations thereof. The nucleotides described herein may also include nucleotide-linked derivatives, such as nucleotides or nucleic acid bases (e.g., guanine, cytosine, adenine, thymine, uracil).
When present in an oral consumer composition such as a beverage, the nucleotide is present in the SG composition in an amount effective to provide a concentration of about 5ppm to about 1000 ppm.
Vii bitter compounds
Suitable bitter compound additives include, but are not limited to, caffeine, quinine, urea, bitter orange oil, naringin, quassia, and salts thereof.
The bitter tasting compound is present in the sweet taste composition in an amount effective to provide a concentration of about 25ppm to about 25000ppm when present in a consumer product such as a beverage.
Viii astringent compound
Suitable astringent compound additives include, but are not limited to, tannic acid, europium chloride (EuCl 3), gadolinium chloride (GdCl 3), terbium chloride (TbCl 3), alum, tannic acid, and polyphenols (e.g., tea polyphenols). The astringent additive is present in the sweetener composition in an amount effective to provide a concentration of about 10ppm to about 5000ppm when present in a consumer product such as a beverage.
Ix proteins or protein hydrolysates
Suitable proteins or protein hydrolysate additives include, but are not limited to, bovine Serum Albumin (BSA), whey proteins (including ratios or concentrations thereof such as 90% instant whey protein isolate, 34% whey protein, 50% > -hydrolyzed whey protein and 80% > -whey protein concentrate), soluble rice proteins, soy proteins, protein isolates, protein hydrolysates, reaction products of protein hydrolysates, glycoproteins and/or proteoglycans containing amino acids (e.g., glycine, alanine, serine, threonine, asparagine, glutamine, arginine, valine, isoleucine, leucine, norvaline, methionine, proline, tyrosine, hydroxyproline, etc.), bone collagen (e.g., gelatin), partially hydrolyzed bone collagen (e.g., hydrolyzed fish bone collagen), and bone collagen hydrolysates (e.g., porcine bone collagen hydrolysates).
When present in a consumer product such as a beverage, the protein hydrolysate is present in the sweetener composition in an amount effective to provide a concentration of about 200ppm to about 50000 ppm.
X.surfactant
Suitable surfactant additives include, but are not limited to, polysorbates (e.g., polyoxyethylene sorbitan monooleate (Tween 80), tween 20, tween 60), sodium dodecylbenzenesulfonate, dioctyl or docusate sodium sulfosuccinate, sodium dodecylsulfonate, cetylpyridinium chloride, cetylmethylammonium bromide, sodium cholate, methionyl, choline chloride, sodium glycocholate, sodium taurodeoxycholate, arginine laurate, sodium stearoyl lactate, sodium taurocholate, lecithin, sucrose oleate, sucrose stearate, sucrose palmitate, sucrose laurate, and other emulsifiers and the like.
The surfactant additive is present in the SG composition in an amount effective to provide a concentration of about 30ppm to about 2000ppm when present in an oral consumer composition such as a beverage.
Gums and waxes
Gums and mucilages represent a wide range of different branched structures. Guar gum is a galactomannan produced from the ground endosperm of guar seeds. Guar gum is commercially available (e.g., benefiber from Novartis AG). Other gums such as gum arabic and pectin also have different structures. Other gums include xanthan gum, gellan gum, tara gum, flaxseed gum and locust bean gum.
Waxes are esters of ethylene glycol and two fatty acids, typically hydrophobic liquids, insoluble in water.
xii antioxidant
As used herein, "antioxidant" refers to any substance capable of blocking, inhibiting, or reducing oxidative damage to cells and biomolecules. Without wishing to be bound by theory, it is believed that antioxidants may hinder, inhibit or reduce oxidative damage to cells and biomolecules by stabilizing the free radicals before they can undergo damaging reactions. Also, antioxidants can prevent or delay the onset of some degenerative diseases.
Examples of antioxidants suitable for use in embodiments of the present application include, but are not limited to, vitamins, vitamin coenzymes, minerals, hormones, carotenoids, carotenoid terpenoids, non-carotenoid terpenoids, flavonoids, flavonoid polyphenols (e.g., bioflavonoids), flavonols, flavones, phenols, polyphenols, phenolic esters, polyphenol esters, non-flavonoid phenols, isothiocyanates, and combinations thereof. In some embodiments of the present invention, in some embodiments, antioxidants are vitamin a, vitamin C, vitamin E, ubiquinone, mineral selenium, manganese, melatonin, a-carotene, β -carotene, lycopersicin, lutein, zeaxanthin, cryptoxanthin, resveratrol, eugenol, quercetin, catechin, gossypol, dermatan, curcumin, ferulic acid, thymol, hydroxytyrosol, turmeric, thyme, olive oil, lipoic acid, glutathione, glutamine, oxalic acid, tocopherol-derived compounds, t-butyl-p-methoxyphenol (BHA), butylated Hydroxytoluene (BHT), ethylenediamine tetraacetic acid (EDTA), t-butylhydroquinone, acetic acid, pectin, tocotrienols, tocopherols, coenzyme Q10, zeaxanthin, astaxanthin, canthaxanthin, sapogenol, limonoids, kaempferol, myricetin, isomurine Li Ting, proanthocyanidin, pentahydroxy flavone, rutin, luteolin, apigenin, flavones, dermatan, citrus, flavescensine, eriodictyol, flavan-3-ol (e.g.: anthocyanidin), sesquitheac acid, epicatechin and its gallic acid form (ECGC), theaflavin and its gallic acid form, thearubigin, isoflavone, phytoestrogen, genistein, glycitein, anthocyanin, delphinidin, malvidin, pelargonidin, methyl anthocyanin, petroselinic acid, ellagic acid, sesquioleic acid, salicylic acid, rosmarinic acid, cinnamic acid and its derivatives (e.g., ferulic acid), chlorogenic acid, chicoric acid, sesquitannins, ellagitannins, anthocyanins, beta anthocyanin and other plant pigments, procyanidins, and their derivatives, silymarin, citric acid, lignan, anti-nutrient,. Bilirubin, uric acid, R-a- & lipoic acid, N-acetylcysteine, fructus Phyllanthi extract, fructus Mali Pumilae skin extract (apple polyphenol), south African black tea extract, south African green tea extract, and fructus crataegi extract, rubi fructus extract, green Coffee Antioxidant (GCA), fructus Rosae Laevigatae enzyme extract 20%, grape seed extract (Vinoseed), cocoa extract, hops extract, mangosteen shell extract, cranberry extract, granati extract, fructus Punicae Granati extract, fructus Vitis Viniferae extract, and fructus Vitis Viniferae extract pomegranate rind extract, pomegranate seed extract, hawthorn extract, pomella pomegranate extract, cinnamon bark extract, grape bark extract, bilberry extract, pine bark extract, pycnogenol, elderberry extract, mulberry root extract, yacon (wolfberry) extract, blackberry extract, blueberry leaf extract, raspberry extract, turmeric extract, citrus aurantium flavone, blackcurrant polyphenol, ginger, basberry powder, green coffee bean extract, green tea extract and phytic acid, or a combination thereof. In an alternative embodiment, the antioxidant is a synthetic antioxidant such as butyl hydroxy toluene or butyl hydroxy anisole. Other sources of antioxidants suitable for use in embodiments of the present application include, but are not limited to, fruits, vegetables, tea, cocoa, chocolate, vanilla, flavoring, rice, livestock organic meat, yeast, wholewheat or cereal.
A particular antioxidant belonging to the class of plant nutrients is called polyphenols (also called "polyphenol crude extract"), which is a group of chemicals found in plants and is characterized by more than one phenol group in one molecule. Polyphenols may provide various health benefits including, for example, prevention of cancer, heart disease, and chronic inflammation, and also improve mental and physical performance. Polyphenols suitable for use in embodiments of the present application include catechol, proanthocyanidin, procyanidins, anthocyanins, quercetin, rutin, resveratrol, isoflavones, curcumin, punicalagin, ellagitannin, hesperidin, naringin, citrus flavonoids, chlorogenic acids, other similar substances, and combinations thereof.
In particular embodiments, the antioxidant is a catechol, such as epigallocatechin gallate (EGCG), sources of catechol suitable for use in embodiments of the present application include, but are not limited to, green tea, white tea, black tea, oolong tea, chocolate, cocoa, red wine, grape seed, red grape skin, purple grape skin, red grape juice, purple grape juice, berry, pycnogenol, and red apple peel.
In some embodiments, the antioxidant is selected from proanthocyanidins, procyanidins, or a combination thereof. Sources of proanthocyanidins and procyanidins suitable for use in embodiments of the present application include, but are not limited to, red grape, purple grape, cocoa, chocolate, grape seed, red wine, cocoa beans, cranberries, apple peel, plums, blueberries, blackcurrants, cherries, green tea, sorghum, cassita, barley, red kidney beans, colored beans, humulus scandens, almonds, hazelnuts, pecans, pistachios, pycnogenol, and berries of various colors.
In a particular embodiment, the antioxidant is an anthocyanin. Sources of anthocyanins suitable for use in embodiments of the present application include, but are not limited to, raspberries, blueberries, cranberries, raspberries, cherries, pomegranates, strawberries, elderberries, cherries, red grape skin, purple grape skin, grape seeds, red wine, blackcurrants, red currants, cocoa, plums, apple skin, peaches, red pears, red cabbage, red onions, tangerines, and blackberries.
In some embodiments, the antioxidant is selected from quercetin, rutin, or a combination thereof. Sources of quercetin and rutin suitable for use in embodiments of the present application include, but are not limited to, red apples, onions, kohlrabi, vaccinium uliginosum, bilberry, a Long Niya bitter fruit, cranberry, blackberry, blueberry, strawberry, raspberry, blackcurrant, green tea, black tea, plum, apricot, parsley, leek, broccoli, red pepper, berry wine, and ginkgo.
In some embodiments, the antioxidant is resveratrol, and sources of resveratrol suitable for embodiments herein include, but are not limited to, red grape, peanut, cranberry, blueberry, mulberry, japanese board tea and red wine.
In a particular embodiment, the antioxidant is an isoflavone. Sources of isoflavones suitable for use in embodiments of the present application include, but are not limited to, soybeans, bean products, pods, alfalfa sprouts, chickpeas, peanuts, and red clover.
In some embodiments, the antioxidant is curcumin. Sources of curcumin suitable for use in embodiments of the present application include, but are not limited to, turmeric and mustard.
In a particular embodiment, the antioxidant is selected from punicalagin, ellagitannin or a combination thereof. Sources of punicalagin and ellagitannins suitable for use in embodiments of the present application include, but are not limited to, pomegranate, raspberry, strawberry, walnut, and oak barrel Chen Nianggong wine.
In some embodiments, the antioxidant is a citrus flavonoid, such as hesperidin or naringin. Sources of citrus flavonoids such as hesperidin or naringin suitable for use in embodiments of the present application include, but are not limited to, citrus, grapefruit, and citrus juices.
In a particular embodiment, the antioxidant is chlorogenic acid. Sources of chlorogenic acid suitable for embodiments of the present application include, but are not limited to, green coffee, ilex tea, red wine, grape seed, red grape skin, purple grape skin, red grape juice, purple grape juice, apple juice, cranberry, pomegranate, blueberry, strawberry, sunflower, echinacea, pycnogenol, and apple peel.
Polymer of xiii
Suitable polymeric additives include, but are not limited to, chitosan, pectin, mucilage, pectic acid, polygalacturonic acid, starch, food hydrocolloids or crude extracts thereof (e.g., acer secale gum (Fibergum) TM ) Jel acacia gum, carrageenan), poly-L-lysine (e.g.: poly-L- α -lysine or poly-L-epsilon-lysine), poly-L-ornithine (e.g.: poly-L-alpha-ornithine or poly-L-epsilon-ornithine), polypropylene glycol, polyethylene glycol, poly (ethylene glycol methyl ether), polyarginine, polyaspartic acid, polyglutamic acid, polyethyleneimine, alginic acid, sodium alginate, propylene glycol alginate, and sodium alginate propylene glycol, sodium hexametaphosphate and salts thereof, and other cationic and anionic polymers.
When present in an oral consumer composition such as a beverage, the polymer is present in the sweetener composition in an amount effective to provide a concentration of about 30ppm to about 2000 ppm.
Fatty acids
By "fatty acid" is meant herein any linear monocarboxylic acid, including saturated fatty acids, unsaturated fatty acids, long chain fatty acids, medium chain fatty acids, short chain fatty acids, fatty acid precursors (including omega-9 fatty acid precursors), and esterified fatty acids. By "long chain polyunsaturated fatty acid" is meant herein any polyunsaturated carboxylic acid or organic acid having a long fatty chain. By "omega-3 fatty acid" is meant any polyunsaturated fatty acid having a first double bond as a third carbon-carbon bond from the methyl group at the end of its carbon chain. In particular embodiments, the omega-3 fatty acids may comprise long chain omega-3 fatty acids. By "omega-6 fatty acid" is meant any polyunsaturated fatty acid having a first double bond as the sixth carbon-carbon bond from the methyl group at the end of its carbon chain.
Omega-3 fatty acids suitable for use in embodiments of the present application can be produced, for example, from algae, fish, animals, plants, or combinations thereof. Examples of suitable omega-3 fatty acids include, but are not limited to, linolenic acid, alpha-linolenic acid, eicosapentaenoic acid, docosahexaenoic acid, stearidonic acid, eicosatetraenoic acid, and combinations thereof. In some embodiments, suitable omega-3 fatty acids may be provided in fish oils (e.g., herring oil, tuna oil, salmon oil, bonito oil, and cod oil), microalgae omega-3 oils, or combinations thereof. In particular embodiments, suitable omega-3 fatty acids can be produced from commercially available omega-3 fatty acid oils, for example: microalgae DHA Oil (from Martek, columbia, MD), omega pure (from omega protein, houston, TX), marinol C-38 (from LipidN, channahon, IL), bonito Oil and MEG-3 (from Ocean Nutrition, dartmouth, NS), evogel (from Symrise, holzminden, germany), marine Oil (from Arista Wilton, CT) produced by tuna or salmon, omega Source 2000 produced by herring, marine Oil and Marine Oil (from OmegaSource, RTP, NC) produced by cod.
Examples of suitable omega-6 fatty acids include, but are not limited to, linoleic acid, gamma-linolenic acid, di-iso-gamma-linolenic acid, eicosatetraenoic acid, eicosadienoic acid, docosadienoic acid, epinephrine, menhaden acid, and combinations thereof.
Esterified fatty acids suitable for use in embodiments of the present application include, but are not limited to, monoglycerides containing omega-3 and/or omega-6 fatty acids, diglycerides containing omega-3 and/or omega-6 fatty acids, triglycerides containing omega-3 and/or omega-6 fatty acids, and combinations thereof.
xv. vitamins
Vitamins are small amounts of organic compounds that are required by the human body to maintain normal functioning. The human body does not need to decompose as does other nutrients such as carbohydrates and proteins when vitamins are utilized. Thirteen vitamins have been identified, one or more of which may be used in the compositions of the present application. Suitable vitamins and their alternative chemical names appended in parentheses below include: vitamin a (rosewood oil, retinol), vitamin D (calcitol, cholecalciferol, light sterol, ergocalcitol, dihydrotachysterol, 7-dehydrocholesterol), vitamin E (tocopherol, tocotrienol), vitamin K (phylloquinone, naphthoquinone), vitamin B1 (thiamine), vitamin B2 (riboflavin, vitamin G), vitamin B3 (niacin, anti-blacktongue factor, vitamin PP), vitamin B5 (pantothenic acid), vitamin B6 (pyridoxine, pyridoxal, pyridoxamine), vitamin B7 (biotin, vitamin H), vitamin B9 (folic acid, folate, folic acid analogs, vitamin M, pteroyl-L-glutamic acid), vitamin B12 (cobalt vitamin, cyanocobalamin) and vitamin C (ascorbic acid).
Other different compounds are also classified by the expert as vitamins. These compounds may be referred to as pseudovitamins and include, but are not limited to, compounds such as ubiquinone (coenzyme Q10), pandural, dimethylglycine, tescens (taestrile), amygdalin, flavonoids, para-aminobenzoic acid, adenine, adenylate and s-methyl methionine. The term vitamin as used herein includes pseudovitamins.
In some embodiments, the vitamin is a fat-soluble vitamin selected from the group consisting of vitamin A, D, E, K and combinations thereof. In other embodiments, the vitamin is a water-soluble vitamin selected from the group consisting of vitamin Bl, vitamin B2, vitamin B3, vitamin B6, vitamin B12, folic acid, biotin, pantothenic acid, vitamin C, and combinations thereof.
xvi preservative
In some embodiments of the present application, the preservative is selected from bactericides, antifungals, or combinations thereof. Non-limiting examples of bactericides include sulfites, propionates, benzoate, sorbate, nitrate, nitrite, bacteriocins such as nisin, salts, sugars, acetic acid, dimethyl dicarbonate (DMDC), ethanol, and ozone.
According to a specific embodiment, the preservative is a sulfite. Sulfites include, but are not limited to, sulfur dioxide, sodium bisulfite, and potassium bisulfite.
Still according to a specific embodiment, the preservative is a propionate. Propionate includes, but is not limited to, propionic acid, calcium propionate, and sodium propionate.
According to yet another specific embodiment, the preservative is a benzoate. Benzoates include, but are not limited to, sodium benzoate and benzoic acid.
In another specific embodiment, the preservative is a sorbate. Sorbate salts include, but are not limited to, potassium sorbate, sodium sorbate, calcium sorbate, and sorbic acid.
In yet another specific embodiment, the preservative is nitrate and/or nitrite. Nitrates and nitrites include, but are not limited to, sodium nitrate and sodium nitrite.
In yet another specific embodiment, the at least one preservative is a bacteriocin, such as nisin.
In another embodiment, the preservative is ethanol or ozone.
Non-limiting examples of antibiotics suitable for use in particular embodiments of the present application include ascorbic acid, citric acid, and metal chelators such as ethylenediamine tetraacetic acid (EDTA).
xvii hydration agent
The hydrated product helps to replenish the body's lost fluid due to excretion. For example, a liquid discharged as sweat for regulating body temperature, a liquid discharged as urine for excreting waste, and a liquid discharged as water vapor for exchanging gas in the lung. Many external causes can also cause fluid loss, non-limiting examples of which include body movement, exposure to dry air, diarrhea, vomiting, high fever, shivering, bleeding, and hypotension. Conditions in which the disease causes fluid loss include diabetes, cholera, gastroenteritis, bacillary dysentery and yellow fever. Conditions of malnutrition that cause fluid loss include excessive electrolyte loss, imbalance, fasting, and weight loss.
In particular embodiments, the hydration product is a composition that helps the body replenish lost fluid during exercise. Thus, in particular embodiments, the hydrated product is an electrolyte, non-limiting examples of which include sodium, potassium, calcium, magnesium, chloride, phosphate, bicarbonate, and combinations thereof. Electrolytes suitable for use in some embodiments of the present application are also described in U.S. patent No. 5681569, which is incorporated herein by reference. In some embodiments, the electrolyte is derived from its corresponding water-soluble salt. Non-limiting examples of salts suitable for use in some embodiments include chloride, carbonate, sulfate, acetate, bicarbonate, citrate, phosphate, hydrogen phosphate, tartrate, sorbate, benzoate, or combinations thereof. In other embodiments, the electrolyte is provided by fruit juice, fruit extract, vegetable extract, tea or tea extract.
In a specific embodiment of the invention, the hydration product is a carbohydrate to supplement the energy storage burned by the muscle. Suitable carbohydrates for use in particular embodiments of the present invention are described in U.S. Pat. nos. 4,312,856,4,853,237,5,681,569 and 6,989,171, which are incorporated herein by reference. Non-limiting examples of suitable carbohydrates include monosaccharides, disaccharides, oligosaccharides, complex polysaccharides, or combinations thereof. Non-limiting examples of suitable types of monosaccharides for use in particular embodiments include triose, tetrose, pentose, hexose, heptose, octose and nonose. Non-limiting examples of suitable types of monosaccharides for use in particular embodiments include glyceraldehyde, dihydroxyacetone, erythrose, threose, erythrulose, arabinose, lyxose, ribose, xylose, ribulose, xylulose, allose, altrose, galactose, glucose, gulose, idose, mannose, talose, fructose, allose, sorbose, tagatose, mannoheptulose, kefir-one, octasaccharide, and sialose. Non-limiting examples of suitable types of disaccharides include sucrose, lactose, and maltose. Non-limiting examples of suitable types of oligosaccharides include sucrose, maltotriose, and maltodextrin. In other specific embodiments, the carbohydrate is provided by corn syrup, beet sugar, sucrose, fruit juice, or tea.
In other specific embodiments, the hydrating agent is a flavanol that provides cell rehydration. Flavanols are a class of natural substances found in plants and generally contain a 2-phenylbenzopyrone backbone to which one or more chemical groups are attached. Non-limiting examples of flavanols suitable for use herein include catechin, epicatechin, sesquitheanine, epicatechin gallate, epicatechin 3-gallate, theaflavin 3 '-gallate, theaflavin 3,3' gallate, thearubigin, or combinations thereof. Several common sources of flavanols include tea, fruit, vegetables, and flowers. In a preferred embodiment, the flavanols are extracted from green tea.
In some embodiments, to improve exercise tolerance, the hydrating agent is a glycerol solution. Ingestion of glycerol solutions has proven to have many physiological benefits, such as vasodilation, heart rate reduction, rectal temperature reduction.
2.Oral consumer composition comprising SG composition
Another aspect of the invention relates to oral consumer compositions comprising the SG compositions of the present application. In some embodiments, the composition comprises one or more SGs having a molecular weight greater than 965 daltons. In some other embodiments, the one or more SGs having a molecular weight greater than 965 daltons are selected from the group consisting of related sg#2, related sg#5, RU2, RT, RW2, RW3, RU, SG-12, RH, RJ, RK, RK2, SG-nk 4, SG-nk 5, RD, RI, RL, RI3, SG-nk 6, RQ, RI2, RQ3, RT1, related sg#4, RV2, RV, RY, RN, RM, 15α -OH RM, RO, and RO2.
In one embodiment, the oral consumer composition comprises an SG composition of the present application, a sweetener composition comprising an SG composition of the present application, or a flavoring comprising an SG composition of the present application. The SG composition can be added to a consumer product or consumer product base to produce a sweetened consumer product or flavor consumer product.
By "oral consumer composition" is meant herein substances that come into contact with the mouth of a human or animal, including substances that are ingested and then expectorated, and substances that are consumed, eaten, swallowed or otherwise absorbed, and which are safe to the human or animal when used in generally acceptable amounts.
Examples of orally consumable compositions include, but are not limited to, confectioneries, condiments, chewing compositions, cereal compositions, baked goods, dairy products and sweetener compositions thereof, beverages and drinks, pharmaceutical compositions, smoking compositions, and oral hygiene compositions. The consumer product may be a confection or a non-confection.
The oral consumer composition may optionally include additives, sweeteners, functional ingredients, and combinations thereof as described herein. Any of the additives, sweeteners, and other ingredients described above may be present in the oral consumer composition.
Consumer products using SG compositions of the present application are also suitable for use in processed agricultural, livestock or sea foods; processed meat products such as sausage and the like; bagged products, salted products boiled in soy sauce, delicacies and snacks; soup; snack foods such as potato chips, biscuits, etc.; crushed fillers, leaves, stems, homogenized leaves and animal food.
A. Candy
In some embodiments, the oral consumer composition comprising the SG composition of the present application is a candy. As referred to herein, a "candy" may be a confection, fruit, candy, or the like. The confectionary typically has a base composition component and a sweetener component. "base composition" refers to any composition that can be used as a food product and provides a matrix for carrying sweetener. SG compositions or sweetener compositions comprising the same ingredients of the present application may be used as sweetener components. The candy may be in any food form, generally considered to be sugar-rich or generally sweet.
According to particular embodiments of the present application, the confectionery may be a baked product such as pastry; desserts such as yogurt, jelly, drinking jelly, pudding, bavaria cream, mousse, cake, chocolate cake, mousse, etc., sweet foods consumed at tea rest or meals consumed later; freezing the food; cold desserts, such as ice cream like ice cream, ice milk, milk ice and the like (food in which a sweetener and other various raw materials are added to milk, a mixture thereof is stirred and frozen), and rock candy fruits such as frozen nectar, dessert ice cream and the like (food in which other various types of raw materials are added to a sugar-containing liquid, a mixture thereof is stirred and frozen); general candies such as baked or steamed candies such as baked biscuits, bread filled with jam fillings, sesame crunchy candies, argentina desserts (alfajor) and the like; rice cake and snack; a desktop product; typical sucrose candies such as chewing gums (e.g., the composition includes a substantially water insoluble component, a chewable gum base such as gum or its substitutes including a soil-saving Long Jiao (jetulong), gutta-percha (guttakay) rubber or some edible natural synthetic resin or wax), hard candies, soft candies, mints, nougats, jellies, soft candies, toffees, swiss milk tablets, licorice candies, chocolate, gelatin candies, marshmallows, almonds, magic, cotton candies, and the like; the flavoring comprises fruit jam, chocolate jam, etc.; edible gel; the cream comprises cream cheese, flour paste, raw butter, etc.; the jam comprises strawberry jam, etc.; bread includes sweet bread and the like or other starch products, and combinations thereof.
Basic compositions suitable for use in embodiments of the present application may include flour, yeast, water, salt, butter, egg, milk powder, white wine, gelatin, nuts, chocolate, citric acid, tartaric acid, fumaric acid, natural flavors, artificial flavors, colors, polyols, sorbitol, isomalt, maltitol, lactitol, malic acid, magnesium stearate, lecithin, hydrogenated glucose syrup, glycerin, natural or synthetic gums, starches, and the like, and combinations thereof. These ingredients are generally considered safe (GRAS) and/or approved by the united states Food and Drug Administration (FDA). According to particular embodiments of the present application, the base composition is present in the candy in an amount of about 0.1% to about 99% by weight.
The base composition of the candy may optionally include other artificial or natural sweeteners, bulk sweeteners, or combinations thereof. Bulk sweeteners include both caloric and non-caloric compounds. Non-limiting examples of bulk sweeteners include sucrose, dextrose, maltose, dextrin, dried invert sugar, fructose, high fructose corn syrup, fructose, galactose, corn syrup segments, tagatose, polyols (e.g., sorbitol, mannitol, xylitol, lactitol, erythritol, maltitol), hydrogenated starch hydrolysates, isomalt, trehalose, and mixtures thereof. Generally, bulk sweeteners are present in the confectionery in a wide range of amounts depending on the particular embodiment of the confectionery and the desired sweetness. One of ordinary skill in the art will readily determine the appropriate amount of bulk sweetener.
In particular embodiments, the candy comprises the SG compositions of the present application or sweetener compositions and base compositions comprising the same ingredients. Generally, the SG compositions or sweetener compositions containing the same ingredients of the present application can be included in a wide range of confections, depending on the particular embodiment of the confection and the sweetness desired.
B. Seasoning
In some embodiments, the consumer product comprising the SG composition of the present application or the sweetener composition comprising the composition is a flavoring. The flavoring agent used in the present invention is a composition for enhancing or improving the flavor of food or beverage. Non-limiting examples of condiments include tomato catsup (catsup); mustard; barbecue sauce; butter; red pepper paste; sour and spicy sauce; cocktail sauce; curry; dipping sauce; a fish paste; horseradish; a chilli sauce; jelly, jam, sweet jam, or marinade; mayonnaise; peanut butter; a seasoning; a charged mayonnaise; salad dressing (e.g., oil and vinegar, kaiser, france, pasture, blue cheese, russia, qiandao juice, italy and aromatic vinegar juice), shasha; pickled vegetable; soy sauce; beef steak sauce; syrup; sauce and chilli sauce.
Flavoring bases generally comprise a mixture of different ingredients, non-limiting examples of which include vehicles (e.g., water and vinegar); flavoring agents or seasonings (e.g., salt, pepper, garlic, mustard, onion, capsicum, turmeric, and combinations thereof); fruits, vegetables, or products thereof (e.g., tomatoes or tomato products (purees, purees), fruit juices, fruit peel juices, and combinations thereof); oils or oil emulsions, in particular vegetable oils; thickeners (e.g., xanthan gum, edible starch, other hydrocolloids, and combinations thereof); and emulsifying agents (e.g., egg yolk solids, proteins, gum arabic, locust bean gum, guar gum, karaya gum, gum tragacanth, carrageenan, pectin, propylene glycol alginate, sodium carboxymethyl cellulose, polysorbates, and combinations thereof). The formulation of the condiment base and its method of preparation are well known to those of ordinary skill in the art.
Typically, the flavoring agent also includes caloric sweeteners such as sucrose, high fructose corn syrup, molasses, honey or brown sugar. In exemplary embodiments of the condiments provided herein, the SG compositions of the present application or sweetener compositions containing the compositions are used in place of traditional caloric sweeteners. Thus, it is desirable that the flavor composition include the SG composition of the present application or sweetener composition containing the composition and flavor base.
The flavor composition may optionally include other natural and/or synthetic high potency sweeteners, bulk sweeteners, pH modifiers (e.g., lactic acid, citric acid, phosphoric acid, hydrochloric acid, acetic acid, and combinations thereof), fillers, functional aids (e.g., medicaments, nutrients, or ingredients in food or plants), flavoring agents, colors, or combinations thereof.
C. Chewing compositions
In some embodiments, the consumer product comprising the steviol composition of the present application is a chewing composition. The term "chewing composition" includes chewing gum compositions, chewing tobacco, smokeless tobacco, snuff, chewing gum, and other compositions that are spit out after chewing.
Chewing gum compositions generally include a water-soluble portion and a water-insoluble chewing gum base. The water soluble portion typically comprises the SG composition of the present application or sweetener composition containing the composition, with a portion of the flavor consumed during chewing and an insoluble gum portion remaining in the mouth. Insoluble gum bases generally determine whether such gum is considered chewing gum, bubble gum or functional chewing gum.
The insoluble gum base is typically present in the chewing gum composition in an amount of about 15% to about 35% by weight and typically includes a combination of elastomers, softeners (plasticizers), emulsifiers, resins and fillers. These ingredients are generally considered food grade, recognized as safe food (GRA), and/or approved by the united states Food and Drug Administration (FDA).
The elastomer is the main component of the gum base, providing elasticity and adhesion to the gum, and may include one or more natural rubbers (e.g., latex, or guayule); natural gums (e.g., jelutong, pelilow, lykom, balata, chocolate wire, cai Ketie wire, rosindinha, chicle, and gutta percha); or synthetic elastomers (e.g., butadiene-styrene copolymers, isobutylene-isoprene copolymers, polybutadiene, polyisobutylene, vinyl polymer elastomers). In a particular embodiment, the elastomer is present in the gum base in an amount of about 3wt% to about 50wt%.
The resin serves to modify the hardness of the gum base and helps soften the elastomeric component of the gum base. Non-limiting examples of suitable resins include rosin esters, terpene resins (e.g., terpene resins derived from alpha-pinene, beta-pinene, and/or D-limonene), polyvinyl acetate, ethylene polymers, ethylene glycol diacetate, vinyl acetate, and vinyl laurate copolymers. Non-limiting examples of rosin esters include glycerol esters of partially hydrogenated rosin, glycerol esters of polymerized rosin, glycerol esters of partially dimerized rosin, glycerol esters of rosin, pentaerythritol esters of partially hydrogenated rosin, methyl esters of rosin, or methyl esters of partially hydrogenated rosin. In particular embodiments, the resin is present in the gum base in an amount of about 5wt% to about 75wt%.
Softeners, also known as plasticizers, are used to alter the ease of chewing and/or mouth feel of a chewing gum composition. Generally, softeners include oils, greases, waxes and emulsifiers. Non-limiting examples of oils and fats include tallow, hydrogenated or partially hydrogenated vegetable oils (such as soybean, rapeseed, cottonseed, sunflower, palm, coconut, corn, safflower, or palm kernel oils), cocoa butter, glycerol monostearate, glycerol triacetate, glycerol rosin esters, lecithins, monoglycerides, diglycerides, acetylated triglycerides, monoglycerides, and free fatty acids. Non-limiting examples of waxes include polypropylene/polyethylene/Fischer-Tropsch wax, paraffin wax, microcrystalline wax, natural waxes (e.g., candelilla, beeswax and carnauba wax). Microcrystalline waxes, especially those with very high crystallinity and high melting point, are also useful as excipients or structural modifiers. In particular embodiments, the softener is present in the gum base in an amount of about 0.5wt% to about 25wt%.
Emulsifiers are used to form a uniform dispersion of insoluble and soluble phases in a chewing gum composition and have plasticizing properties. Suitable emulsifiers include Glycerol Monostearate (GMS), lecithin (phosphatidylcholine), polyglycerol Polyricinoleate (PPGR), mono-and diglycerides of fatty acids, glycerol distearate, tole Sha Ting (tracetin), glycerol ethyl acetyl monoglyceride, glycerol triacetate and magnesium stearate. In particular embodiments, the emulsifier is present in the gum base in an amount of about 2wt% to about 30wt%.
The chewing gum composition may also include adjuvants or fillers in the gum base or soluble portion of the chewing gum composition. Suitable adjuvants and fillers include lecithin, inulin, polydextrose, calcium carbonate, magnesium silicate, ground limestone, aluminium hydroxide, aluminium silicate, talc, clay, alumina, titanium dioxide and calcium phosphate. In particular embodiments, lecithin may be used as an inert filler to reduce the tackiness of the chewing gum composition. In other embodiments, lactic acid copolymers, proteins (e.g., gluten and/or maize proteins) and/or donkey hide gelatin (guar) may be used to create a gum that is more readily biodegradable. The adjuvant or filler is typically present in the gum base in an amount up to about 20wt%. Other optional ingredients include colorants, brighteners, preservatives, and flavors.
In particular embodiments of the chewing gum composition, the gum base comprises about 5wt% to about 95wt%, preferably about 15wt% to about 50wt%, more preferably about 20wt% to about 30wt% of the chewing gum composition.
The soluble portion of the chewing gum composition may optionally include other artificial or natural sweeteners, bulk sweeteners, softeners, emulsifiers, flavoring agents, colorants, adjuvants, fillers, functional agents (such as medicaments or nutrients), or combinations thereof. Suitable examples of softeners and emulsifiers are described above.
Bulk sweeteners include caloric and non-caloric compounds. Non-limiting examples of bulk sweeteners include sucrose, dextrose, maltose, dextrin, dried invert sugar, fructose, high fructose corn syrup, levulose, galactose, corn syrup solids, tagatose, polyols (such as sorbitol, mannitol, xylitol, lactitol, erythritol, and maltitol), hydrogenated starch hydrolysates, isomaltose, trehalose, and mixtures thereof. In particular embodiments, the bulk sweetener is present in the chewing gum composition in an amount of about 1% to about 75% by weight.
Flavoring agents may be used in the insoluble gum base or soluble portion of the chewing gum composition. Such flavors may be natural or artificial flavors. In particular embodiments, the flavoring agent comprises an essential oil (such as oils derived from plants or fruits), peppermint oil, spearmint oil, other peppermint oils, clove oil, cinnamon oil, wintergreen, bay, thyme, fir-tree leaf, nutmeg, red bell pepper, sage, cardamom, and almond oil. In other embodiments, the flavoring agent comprises a plant extract or fruit essential oil (such as apple, banana, watermelon, pear, juicy peach, grape, strawberry, raspberry, cherry, prune, pineapple, apricot, and mixtures thereof). In still other embodiments, the flavor comprises a citrus flavor, such as an extract, essence, or lemon oil, lime, mandarin orange, grape, citron, or kumquat.
In some embodiments, the chewing gum composition comprises an SG composition of the present application or a sweetener composition comprising the composition and a gum base.
D. Cereal composition
In some embodiments, the consumer product containing the steviol compositions of the present application includes a cereal composition. Cereal compositions are typically consumed as a main or snack food. Non-limiting examples of cereal compositions for use in certain embodiments include ready-to-eat cereals and hot cereals. An instant cereal refers to a cereal that a consumer can eat without further processing (i.e., cooking). Examples of ready-to-eat cereal products include breakfast cereals and snack foods. Breakfast cereals are usually processed to produce flakes, puffs or extrudates. Breakfast cereals are generally cold foods, often mixed with milk and/or fruit. Snack foods include, for example, energy bars, rice cakes, oatmeal, nutritional bars. The hot cereal is typically cooked prior to consumption, typically in milk or water. Non-limiting examples of hot cereals include grits, gruel, corn gruel, rice and oats.
Cereal compositions generally comprise at least one cereal component. As used herein, the term "cereal component" refers to materials such as all or part of cereal grains, whole or part of seeds, and all or part of grass. Non-limiting examples of cereal ingredients used in some embodiments include maize, wheat, rice, barley (barley), bran (bran), bran endosperm (brandospim), bucky (bulgur), milo (soghum), chestnut, oat, rye (rye), triticale (triticale), buckwheat, african millet (fonio), chenopodium (quinoa), beans, soybeans, amaranth, teff, spelt (spelt), and kaniwa (kaniwa).
In some embodiments, the cereal composition comprises an SG composition of the present application or a sweetener composition comprising a composition of the present application and at least one cereal ingredient. The SG or sweetener compositions comprising the compositions of the present application may be added to the cereal compositions in various ways, for example, as a coating, frosting mixture (icing), juice (glaze), or matrix mixture (i.e., as ingredients to a cereal blend prior to the preparation of the final cereal product).
Thus, in particular embodiments, the SG compositions of the present application or sweetener compositions comprising the compositions of the present application are added to a cereal composition as a matrix mixture. In one embodiment, the SG or sweetener composition comprising the composition of the present application is blended with a hot cereal prior to cooking to provide a sweetened hot cereal product. In another embodiment, the SG or sweetener composition comprising the composition of the present application is admixed with a cereal matrix prior to the cereal being extruded.
In other embodiments, the SG or sweetener compositions comprising the compositions of the present application are added to the cereal composition as a coating, for example, by mixing with food grade oil, and then applying the mixture to cereal. In various embodiments, the SG compositions of the present application, or sweetener compositions and food-grade oils comprising the compositions of the present application, can be applied to cereal products separately, either prior to application of the oil or prior to application of the sweetener. Non-limiting examples of food grade oils for use in particular embodiments include vegetable oils such as corn oil, soybean oil, cottonseed oil, peanut oil, coconut oil, rapeseed oil, olive oil, sesame oil, palm kernel oil, and mixtures thereof. In another embodiment, food grade fat may be used in place of oil, but the fat is melted prior to application to the cereal.
In another embodiment, the SG composition of the present application or sweetener composition comprising the composition is added to the cereal composition as a juice. Non-limiting examples of sugar juices suitable for use in particular embodiments include corn syrup, honey syrup and honey syrup solids, maple syrup and maple syrup solids, sucrose, isomalt, polydextrose, polyols, hydrogenated starch hydrolysates, aqueous solutions thereof, and mixtures thereof. In another embodiment, the SG composition of the present application or sweetener composition comprising the composition is mixed with a juice agent and a food grade oil or fat to form a mixture, and the mixture is then applied to the cereal as juice. In another embodiment, gum systems, such as acacia, carboxylic acid methylcellulose, or algin, may be added to the juice to provide structural support. In addition, the juice may also include a colorant and may also include a flavoring agent.
In another embodiment, the SG composition of the present application or sweetener composition comprising the composition is added to the cereal composition as a frosting mix. In one embodiment, the SG composition of the present application or sweetener composition containing the composition is mixed with water and a frosting agent (frosting agent) and then applied to the cereal. Non-limiting examples of icing agents suitable for use in some embodiments include maltodextrin, sucrose, starch, polyols, and mixtures thereof. The icing mixture may also include food grade oils, food grade fats, colorants, and/or flavors.
In general, the amount of SG or sweetener compositions containing the compositions of the present application in a cereal composition will vary widely depending on the particular type of cereal composition and the desired sweetness level thereof. One of ordinary skill in the art will readily determine the appropriate amount of sweetener to add to the cereal composition.
E. Baked food
In some embodiments, the consumer product comprising the steviol composition of the present application is a baked good. Baked goods as described herein include ready-to-eat and all ready-to-bake goods, flours and mixes that need to be prepared prior to use. Non-limiting examples of baked goods include cakes, salted biscuits, brony, muffins, rolls, bagels, doughs, fruit-filled cheese rolls, desserts, crescent-shaped breads, soft cakes, breads, bread products, and fruit breads.
According to embodiments of the present application, preferred baked goods may be divided into three groups: bread dough (e.g., white bread, processed bread, soft fruit bread, hard rolls, bagel, pizza dough, and mexico pancakes), sweet dough (e.g., loaves, croissants, salty biscuits, muffins, patties, buns and biscuits) and batter (e.g., cakes such as doughs, pounds, devil's chocolates, cheese cakes and tortillas, doughnuts or other yeast fermented cakes, bronzes and muffins). Typically, the dough is characterized as flour-based, while the batter is characterized as more water-based.
According to a specific embodiment of the present application, the baked good comprises a mixture of sweetener, water and fat. According to many embodiments of the present application, the baked food product produced also comprises flour to prepare a dough or batter. The term "dough" as used herein refers to a mixture of flour and other ingredients that are hard enough to knead or roll eggs. The term "batter" as used herein includes flour, liquids (such as milk or water) and other ingredients, and is thin enough to be poured or removed from a spoon. Desirably, according to particular embodiments of the present application, the amount of flour in the baked good ranges from about 15 to about 60%, more desirably from about 23 to about 48%, on a dry basis.
The type of flour is selected based on the target product. Typically, the flour comprises an edible non-toxic flour for use on baked goods. According to a specific embodiment, the flour may be bleached baked flour, general purpose flour or unbleached flour. In other embodiments, flours treated in other ways may also be used. For example, in particular embodiments, the flour may be enriched in vitamins, minerals, or proteins. Non-limiting examples of suitable flours for use in particular embodiments of the present application include wheat, corn flour, whole grain, partial whole grain (wheat, wheat bran, and oatmeal), and combinations thereof. In particular embodiments, starch or starch-containing material may also be used as flour. Typically, conventional food starches are derived from potato, corn, wheat, barley, oat, tapioca, arrowroot and sago. Modified starches and pregelatinized starches may also be used in particular embodiments of the present application.
The type of fat or oil used in the embodiments of the present application comprises any edible fat, oil, or combination thereof suitable for baking. Non-limiting examples of fats used in particular embodiments of the present application include vegetable oils, tallow oils, lard oil, marine oils and combinations thereof. According to particular embodiments, the fat may be fractionated, partially hydrogenated and/or fortified. In other embodiments, the desired fat comprises reduced, reduced calorie, or non-digestible fat, fat substitute, or synthetic fat. In still particular embodiments, shortening, fat, and mixtures of high and low melting fats may also be used. In particular embodiments, the shortening is derived from triglycerides of vegetable origin (e.g., cottonseed oil, soybean oil, peanut oil, linseed oil, sesame oil, palm kernel oil, rapeseed oil, safflower oil, coconut oil, corn oil, sunflower seed oil, and mixtures thereof). Synthetic or natural triglycerides of fatty acids having chain lengths of 8 to 24 carbon atoms can also be used in particular embodiments. Desirably, according to particular embodiments of the present application, the amount of fat in the baked good ranges from about 2 to about 35%, more desirably from about 3 to about 29% on a dry weight basis.
According to particular embodiments of the present application, the baked good may also contain sufficient water to provide the desired consistency, enabling proper shaping, machining and cutting of the baked good prior to or after cooking. The total moisture content of the baked good comprises any water added directly to the baked good as well as water present in each of the additional components (e.g., free, moisture content typically about 12 to about 14 weight percent). Desirably, according to particular embodiments of the present application, the amount of water present in the baked good is up to about 25% by weight of the baked good.
According to particular embodiments of the present application, the baked good may also contain a number of additional conventional ingredients such as leavening agents, flavoring agents, colors, milk by-products, eggs, egg by-products, cocoa, vanilla or other flavoring, and its contents such as nuts, raisins, cherries, apples, apricots, peaches, other fruits, citrus peel, preservatives, coconuts, flavored chips such as chocolate chips, butterscotch chips and caramel chips, and combinations thereof. In particular embodiments, the baked good may further comprise emulsifiers such as lecithin and monoglycerides.
According to a specific embodiment of the present application, the starter may comprise a chemical starter or a yeast starter. Non-limiting examples of chemical leavening agents suitable for use in the present embodiments include baking soda (e.g., sodium, potassium, or aluminum bicarbonate), leavening acids (e.g., sodium aluminum phosphate, monocalcium phosphate, or dicalcium phosphate), and combinations thereof.
According to another specific embodiment of the present application, the cocoa powder can comprise natural or "Dutched" chocolate from which a substantial portion of the fat or cocoa butter has been expressed or removed by solvent extraction, pressing or other means. In a specific embodiment, additional fat is present in the cocoa butter and therefore it is necessary to reduce the amount of fat in the baked food comprising chocolate. In a specific embodiment, the addition of large amounts of chocolate as compared to cocoa powder is necessary in order to provide equivalent flavor and coloration.
Typically, baked goods also include caloric sweeteners such as sucrose, high fructose corn syrup, erythritol, molasses, honey or brown sugar. In exemplary embodiments of baked goods provided herein, caloric sweeteners are replaced with a portion or all of the SG compositions of the present application or sweetener compositions comprising the same. Thus, in one embodiment, the baked good comprises an SG composition or a sweetener composition comprising the composition in combination with fat, water and optionally flour. In a specific embodiment, the baked good optionally comprises other natural and/or synthetic high potency sweeteners and/or bulk sweeteners.
F. Dairy product
In some embodiments, the consumer product comprising the steviol composition of the present application is a dairy product. Dairy products and methods of making dairy products suitable for use using SG compositions of the present application are well known to those skilled in the art. The dairy product described herein comprises raw milk or a food product produced from raw milk. Non-limiting examples of dairy products for which embodiments of the present application are suitable include raw milk, cream, sour cream, fresh cream, buttermilk, fermented buttermilk, milk powder, condensed milk, light condensed milk, butter, cheese, skim lactic cheese, cream cheese, yogurt, ice cream, soft cream ice cream, frozen yogurt, italian ice cream, starbucks, yogurt, fermented milk (film jolk), milk skin (kajmak), kefir (kephir), set milk (viii), mars's milk wine (kums), cheese (airag), milk ice (ice milk), casein, elk (ayran), rassi (lassi), ruidazoSi (khoa), or combinations thereof.
Cow's milk is the fluid secreted by the mammary glands of female mammals for their child nutrition. The female ability to produce cow's milk is one of the clear characteristics of mammals and the main source of nutrition for newborns before they can digest a wider variety of foods. In particular embodiments, the dairy product is derived from raw milk of cattle, goats, sheep, horses, donkeys, camels, buffalo, plow cattle, reindeer, elk, or humans.
In particular example embodiments, processing of a dairy product derived from raw milk generally includes the steps of heat sterilization, creaming, and homogenization. While raw milk may be consumed without heat sterilization, it is typically heat sterilized to destroy harmful microorganisms such as bacteria, viruses, protozoa, mold, and yeast. Heat sterilization generally involves heating milk to an elevated temperature for a short period of time to substantially reduce the number of microorganisms, thereby reducing the risk of disease.
Traditionally, the heat sterilization step is followed by a creaming step and includes separating the cow's milk into a high fat emulsion layer and a low fat emulsion layer. Cow's milk will be separated into cow's milk and a cream layer after standing for 12 to 24 hours. The cream rises to the top of the cow's milk layer and can be extracted and used as a separate dairy product. Alternatively, a centrifuge may be used to separate the emulsifiable concentrate from the cow's milk. The remaining milk is classified according to its fat content, non-limiting examples of which include whole, 2%, 1%, and skim milk.
After removal of the desired fat content from the cow's milk by beating into a cream, the cow's milk is often homogenized. Homogenization prevents separation of the cream from the milk and generally involves pumping the milk through a narrow tube at high pressure to break up fat globules in the milk. Heat sterilization, creaming, and homogenization of cow's milk are common but not required to produce a consumer dairy product. Thus, suitable dairy products for use in embodiments of the present invention may be unprocessed, may undergo a single processing step, or a combination of processing steps described herein. Suitable dairy products for use in embodiments of the present invention may also undergo processing steps other than those described herein (in addition to or apart from).
Particular embodiments of the invention include dairy products prepared from cow's milk by additional processing steps. As described above, the emulsifiable concentrate may be extracted from the top of the cow's milk or separated from the cow's milk using a mechanical centrifuge. In particular embodiments, the dairy product comprises an acid cream, a fat-rich dairy product obtained by fermenting the oil using a bacterial culture. During fermentation, the bacteria produce lactic acid, which acidifies and thickens the emulsifiable concentrate. In another embodiment, the dairy product comprises a vegetable fresh cream, a slightly acidified high fat emulsifiable concentrate cultured with bacteria in a similar manner as an acidified emulsifiable concentrate. Vegetable fresh cream is generally not as thick or sour as sour cream. In yet another specific embodiment, the dairy product comprises fermented white-off milk. Fermented milk is obtained by adding bacteria to cow milk. The resulting fermentation (wherein the bacterial culture turns lactose into lactic acid) produces a fermented, lactic acid-off taste. While it is produced in a different manner, fermented white-off generally resembles traditional white-off, which is a by-product of cheese production.
According to other embodiments of the present invention, the dairy product comprises milk powder, condensed milk, evaporated milk, or a combination thereof. Milk powder, condensed milk, and evaporated milk are typically produced by removing water from cow milk. In particular embodiments, the dairy product comprises a milk powder comprising dry milk solids having a low moisture content. In particular embodiments, the dairy product comprises milk powder. The milk powder comprises dry milk solids having a low moisture content. In another embodiment, the dairy product comprises condensed milk, typically comprising cow's milk with reduced water content and added sweetener, resulting in a thick sweet product with a long shelf life. In still particular embodiments, the dairy product comprises evaporated milk. Evaporated milk generally comprises fresh homogenized cow's milk, which has had 60% of the water removed, which has been condensed with additives such as vitamins and stabilizers, increased nutritional value, packaged, and finally sterilized. According to another specific embodiment of the invention, the dairy product comprises a dry creamer and the SG composition of the present application or a sweetener composition comprising the composition.
In another specific embodiment, the dairy product provided herein comprises butter. Butter is generally prepared by stirring fresh or fermented emulsifiable concentrates or cow milk. Butter cheese generally comprises cheese fat comprising droplets containing a major part of water and milk proteins. The stirring process damages the membrane surrounding the particles of cheese fat, allowing the milk fat to bind and separate from the rest of the cream. In yet another embodiment, the dairy product comprises white-off milk, which is the sour liquid remaining after cheese is produced from whole cow's milk by a stirring process.
In another embodiment, the dairy product comprises cheese, a solid food produced by coagulating cow's milk using chymosin or chymosin substitutes, or a combination of acidification. Chymosin (a natural complex of enzymes produced in the stomach of a mammal to digest cow's milk) is used in the preparation of cheese to coagulate cow's milk such that cow's milk is divided into a solid called curd and a liquid called whey. In general, chymosin is derived from the stomach of young ruminants (e.g., calves); alternatively, however, the source of chymosin includes some plants, microbial organisms, and generally modified bacteria, fungi, or yeasts. In addition, cow milk can be coagulated by adding an acid such as citric acid. In general, a combination of chymosin and/or acidification is used to coagulate cow milk. After separating the milk into curd and whey, some cheeses are prepared by simply draining the liquid, salifying, and packaging the curd. However, for most cheeses, more processing is required. Hundreds of different types of cheese can be made available using a number of different methods. The processing method comprises heating cheese, cutting into small pieces to drain liquid, salinizing, stretching, stacking, cleaning, shaping, aging, and ripening. Some cheeses, such as blue cheese, introduce additional bacteria or mold before or during aging, imparting flavor and aroma to the final product. The thatch cheese is a cheese curd product with a moderate flavor that is drained of liquid but not compressed, thus retaining some whey. The curd is typically washed to remove acidity. Cream cheese is soft, medium-tasting, white cheese with a high fat content, produced by adding cream to cow's milk, and then coagulating to form a rich curd. Alternatively, cream cheese may be prepared from skim milk by adding cream to the curd. It should be understood that as used herein, includes all solid foods produced by coagulation of cow's milk.
In another specific embodiment, the dairy product comprises cheese. Cheese milk is typically produced by bacterial fermentation of cow's milk. Lactose fermentation produces lactic acid, which acts on proteins in cow's milk to produce cheese, which resembles a gel structure and has a sour taste. In particular embodiments, the cheese may be sweetened and flavored with sweeteners. Non-limiting examples of flavoring agents include, but are not limited to, fruits (e.g., peach, strawberry, banana), vanilla, and chocolate. The cheese milk used herein also includes various cheese milks having different concentrations and viscosities, such as yogurt (dahi), curd (dadii) or dadiah, concentrated yogurt (labneh) or labaneh, bulgarian, kefir (kefir) and matsoni. In another embodiment, the dairy product comprises a cheese-based beverage, also known as drinkable cheese or cheese smoothie. In particular embodiments, the cheese-based beverage may include sweeteners, flavors, other ingredients, or combinations thereof.
Other dairy products besides those described herein may be used in particular embodiments of the present invention. Such dairy products are well known to those skilled in the art, non-limiting examples of which include yogurt, cow's milk and juice, coffee, tea, milk skin, kefir, coagulated milk, mare's milk, cheese, milk ice, casein, elk milk, raschig, and raydazomet.
Other additives may also be included in the dairy composition according to embodiments of the present invention. Non-limiting examples of suitable additives include sweeteners and flavors such as chocolate, strawberry, and banana. Embodiments of the dairy compositions provided herein may also include additional nutritional supplements such as vitamins (e.g., vitamin D) and minerals (e.g., calcium) to improve the nutritional composition of the cow's milk.
In particular embodiments, the dairy composition comprises an SG composition of the present application and a sweetener composition comprising the composition in combination with a dairy product.
G. Sweetener composition
In some embodiments, the consumer product comprising the steviol composition of the present application is a sweetener composition. In some embodiments, the tabletop sweetener composition may further comprise at least one filler, additive, anti-caking agent, functional ingredient, or combination thereof.
Suitable "fillers" include, but are not limited to, maltodextrin (10 DE,18DE, or 5 DE), corn syrup solids (20 or 36 DE), sucrose, fructose, glucose, invert sugar, sorbitol, xylose, ribulose, mannose, xylitol, mannitol, galactitol, erythritol, maltitol, lactitol, isomalt, maltose, sugar, lactose, inulin, glycerol, propylene glycol, polyols, polydextrose, fructooligosaccharides, cellulose and cellulose derivatives, and the like, as well as mixtures thereof. In addition, according to other embodiments of the present application, granular sugar (sucrose) or other caloric sweeteners such as crystalline fructose, other carbohydrates or sugar alcohols can provide good content uniformity without significantly increasing calories, and so can be used as a bulking agent.
The phrases "anti-caking agent" and "flow agent" are used herein to refer to any composition that contributes to content uniformity and uniform solubility. In some embodiments, non-limiting examples of anti-caking agents include creams of tartaric acid, calcium silicate, silica, microcrystalline cellulose (Avicel, FMC BioPolymer, philiadelphia, pennsylvania) and tricalcium phosphate. In one embodiment, the anti-caking agent is present in the tabletop sweetener composition in an amount from about 0.001% to about 3% by weight.
The tabletop sweetener composition may be packaged in any form known in the art. Non-limiting forms include, but are not limited to, powders, granules, sachets, balls, cubes, solids, and liquids.
In one embodiment, the tabletop sweetener composition is a single serve (dose control) package comprising dry blending. Dry-blended formulations may generally comprise powders or granules. While the tabletop sweetener composition may be in any size package, an illustrative, non-limiting example of a conventional dose-controlled tabletop sweetener package is about 2.5 inches by 1.5 inches, capable of containing about 1 gram of sweetener composition having a sweetness equivalent to 2 teaspoons of particulate sugar (about 8 grams). The amount of the compositions of the present application or sweetener compositions comprising the compositions of the present application in dry blended tabletop sweetener formulations may vary. In some embodiments, the dry blended tabletop sweetener formulation may comprise the composition of the present application in an amount of about 1% (w/w) to about 10% (w/w).
Embodiments of solid tabletop sweeteners include cubes and flakes. A non-limiting example of a conventional cube is about 2.2 x 2.2 cubic centimeters in size and about 8 grams in weight comparable to a standard cube of granular sugar. In one embodiment, the solid tabletop sweetener is made in the form of a tablet or any other form known to those skilled in the art.
The tabletop sweetener compositions may also be presented in liquid form, wherein the compositions of the present application or sweetener compositions comprising the compositions are combined with a liquid carrier. Non-limiting examples of carrier agents suitable for liquid tabletop sweeteners include water, polyols, glyceryl or citric acid groups dissolved in water and mixtures thereof. The sweetness level may be varied to achieve a desired sweetness profile commensurate with any of the forms of tabletop sweetener compositions described herein or known in the art. For example, the sweetness of a tabletop sweetener composition may be comparable to that of standard sugar. In another embodiment, the sweetness of the tabletop sweetener composition may be up to 100 times that of standard sugar. In another embodiment, the sweetness of the tabletop sweetener composition may be up to 90, 80, 70, 60, 50, 40, 30, 20, 10, 9, 8, 7, 6, 5, 4, 3, 2 times that of standard sugar.
H. Beverage and drink
In some embodiments, the beverage or drink comprises an SG composition of the present application or a sweetener composition comprising the composition. The beverage may or may not be sweetened. SG compositions of the present application, or sweetener compositions containing the same, can be added to beverages to sweeten the beverage or to enhance its original sweetness or flavor profile.
As used herein, a "beverage" is a ready-to-drink beverage, beverage concentrate, beverage syrup, or powdered beverage. Suitable ready-to-drink beverages include carbonated and non-carbonated beverages. Carbonated beverages include, but are not limited to, frozen carbonated beverages, enhanced sparkling beverages, colas, fruit flavored beverages (e.g., lemon lime, orange, grape, strawberry and pineapple), ginger juice soda, soft drinks, and root beers. Non-carbonated beverages include, but are not limited to, fruit juices, fruit-flavored juices, fruit juice beverages, nectar beverages, vegetable juices, vegetable sauces, sports beverages, energy drinks, fortified water beverages with vitamins (e.g., water with natural or synthetic flavors), coconut water, tea-based beverages (e.g., black tea, green tea, black tea, oolong tea), coffee, cocoa beverages, beverages containing milk components (e.g., milk beverages, coffee containing milk components, cappuccino, milk tea, fruit milk beverages), and beverages containing cereal extracts and smoothies.
Beverage concentrates and beverage syrups are prepared from an initial liquid base (e.g., water) and the desired beverage ingredient. Full strength beverages were then prepared by adding more water. Powdered beverages are prepared by dry mixing all beverage ingredients without a liquid base. A full strength beverage is then prepared by adding a full volume of water.
The beverage comprises a matrix, i.e. a base ingredient, having dissolved therein ingredients comprising the composition of the present application. In one embodiment, the beverage includes water as a base for beverage quality, such as: deionized water, distilled water, reverse osmosis water, carbon treated water, purified water, desalted water, and combinations thereof may be used. Other suitable substrates include, but are not limited to, phosphoric acid, phosphate buffer, citric acid, citrate buffer, and carbon-treated water.
In some embodiments, the beverage comprises an SG composition of the present application. In some embodiments, the beverage comprises a sweetener composition of the present application.
The following concentrations of beverages may be provided with the compositions of the present application or sweetener compositions of the present application.
In some embodiments, the total concentration of SG in the beverage is about 50ppm to about 900ppm, for example: from about 50ppm to about 600ppm, from about 50ppm to about 500ppm, from about 50ppm to about 400ppm, from about 50ppm to about 300ppm, from about 50ppm to about 200ppm, from about 100ppm to about 600ppm, from about 100ppm to about 500ppm, from about 100ppm to about 400ppm, from about 100ppm to about 300ppm, from about 100ppm to about 200ppm, from about 200ppm to about 600ppm, from about 200ppm to about 500ppm, from about 200ppm to about 400ppm, from about 200ppm to about 300ppm, from about 300ppm to about 600ppm, from about 300ppm to about 500ppm, from about 300ppm to about 400ppm, from about 400ppm to about 600ppm, from about 400ppm to about 500ppm, from about 500ppm to about 600ppm.
I. Pharmaceutical composition
The term "pharmaceutical composition" includes solids, liquids and gases, which are pharmaceutically valuable absorbable materials such as cough syrups, cough drops, medicinal sprays, vitamins, and chewable tablets.
J. Oral hygiene composition
The term "oral hygiene composition" includes mouthwashes, toothpastes, tooth polishes, tooth grinders, mouth sprays, and breath fresheners.
K. Smoking composition
The term "smoking composition" in this application includes cigarettes, pipes and cigars, as well as all forms of tobacco, such as cut filler, leaves, stems, cured homogenized leaves, reconstituted binders, tobacco reconstituted in the form of flakes, granules or other forms of tobacco dust, fines or other sources. "smoking composition" also includes tobacco substitutes made with non-tobacco treatment, such as representative tobacco substitutes described in U.S. Pat. nos. 3529602, 3703177 and 4079742, which are incorporated herein by reference.
SG composition production method
In another aspect, the present application relates to a method of producing an SG composition of the present application.
In some embodiments, the starting material for the process for producing the SG composition is selected from the group consisting of pure forms of SG, extracts from stevia plant leaves, intermediates, or liquid formulations.
In some embodiments, a method of preparing a treated SG composition having increased solubility in aqueous solution as compared to untreated SG comprises the steps of: (1) mixing SG or SG mixture with water, (2) heating the mixture while stirring until the mixture is completely dissolved to give a clear solution, (3) further stirring the solution at an elevated temperature, (4) cooling to ambient temperature, and (5) subjecting the solution to spray drying. In step (2), the mixture may be heated to 30-200 ℃, preferably 40-120 ℃, more preferably 50-90 ℃, most preferably 60-70 ℃. In an alternative method of the invention, step (5) may be replaced by crystallization of SG or SG composition.
In other embodiments, the method of making a treated SG composition having increased solubility in aqueous solution as compared to untreated SG comprises the step of removing or reducing non-SG off-flavor compounds.
The spray-dried compositions described herein may be prepared as a mixture and then spray-dried, or as separate components that are spray-dried and then combined. It is also understood that where there are two or more components in the mixture, the amount of the components may vary from 1wt/wt to 99wt/wt of the components and give a total of 100% wt/wt.
The SG(s) or SG composition can be dissolved in a water/alcohol solution. The alcohol may be methanol, ethanol, propanol, isopropanol, n-butanol, isobutanol, sec-butanol, tert-butanol, n-pentanol, isoamyl alcohol, neopentyl alcohol, or a combination thereof.
The hydroalcoholic solution may be less than 60vol% alcohol, less than 50vol% alcohol, less than 40vol% alcohol, less than 30vol% alcohol, less than 20vol% alcohol, less than 10vol% alcohol, less than 5vol% alcohol, less than 2vol% alcohol, or less than 1vol% alcohol.
In some embodiments, SG compositions of the present application are prepared by mixing the individual components together. The various components of the SG compositions are commercially available or can be prepared by methods known to those of ordinary skill in the art and are combined (e.g., precipitated/co-precipitated, mixed, blended, ground, mortar and pestle, microemulsion, solvothermal method, sonochemical method, etc.) or treated as defined herein.
In some embodiments, the mixture of rebaudioside a and B is dissolved in an aqueous solution at an elevated temperature and then cooled to room temperature.
In other embodiments, the mixture of rebaudioside a and D is dissolved in an aqueous solution at an elevated temperature and then cooled to room temperature.
In still some embodiments, a mixture of rebaudioside a, B, and D is dissolved in an aqueous solution at an elevated temperature and then cooled to room temperature.
In still some embodiments, a mixture of rebaudioside a, B, and D is dissolved in an aqueous solution at an elevated temperature and then cooled to room temperature. The solution is then spray dried to provide a highly soluble stevia-based sweetener, such as a spray dried SG composition. In some embodiments, the process of drying the solution employs spray drying the solution.
Taste altering moieties, such as galactosides, may be added to the SG compositions of the present application to alter the perceived sweetness of the SG compositions. For example, beta-1, 4-galactosyl is substituted on SG compositions using beta-1, 4-galactosyl transferase in reactions well known in the art.
The SG compositions of the invention (purified state after spray drying) are typically fine powders having particle sizes in the range of about 1 to 100 microns. The fine powders are difficult to handle and difficult to mix with consumer product compositions (e.g., tea leaves, tobacco products, vanilla leaves, coffee and oral consumer compositions). Moreover, generally, when the SG composition is used as a flavor modifier or enhancer, sweetener or co-sweetener, only a relatively small amount of SG composition is used with the consumer product composition.
Methods of use of SG compositions
In another aspect, the invention relates to a method of using the SG compositions of the present application.
According to another embodiment, a method of adding a product to an oral consumer composition comprises mixing an SG composition with a carrier to form an SG composition-carrier mixture. Preferred carriers comprise water, ethanol, other alkyl alcohols used in food processing, or mixtures thereof. The SG composition solution formed is contacted with an oral consumer composition, the carrier is then removed from the oral consumer composition by evaporation or other means, and SG composition residues are deposited in the oral consumer composition. This method is particularly useful for adding SG compositions to tea leaves, herbal leaves and other sweeteners, particularly granular sucrose.
In some embodiments, SG compositions of the present application are used as sweeteners in effective amounts with improved solubility and/or sensory profile.
In some embodiments, the compositions of the present application are used as co-sweeteners in effective amounts with improved solubility and/or sensory profile.
In other embodiments, the compositions of the present application are used as flavoring agents in an effective amount.
The term "isosweet" is used herein to mean that the sweetness of the present composition is comparable to that of sugar.
For use as a co-sweetener, the compositions of the present application (e.g., vapor, ethanol, or alkanol atomized products vapor deposited on the co-sweetener) may be coated or impregnated with other solid sweeteners such as granulated or powdered sugar and artificial sweeteners in a manner known in the sweetener arts; mixing with solid sweetener as a separate powder; co-crystallizing with other solid sweeteners; or suspended or dissolved in liquid sweeteners such as corn syrup and honey. Ethanol purge and drying stages in industrial embodiments may generally be configured using commercial spray dryers to produce a product particle size suitable for the intended use.
In some embodiments, SG compositions of the present application act as sweeteners or flavoring agents in oral consumer compositions.
In some embodiments, SG compositions of the present application act as flavoring agents to enhance or improve consumer products. In some embodiments, the SG compositions of the invention, when used in an effective amount, have improved or enhanced flavor characteristics of sweetness, fruit, floral, herbaceous, spicy, aromatic, stimulating, "nut-like" (e.g., almonds, walnuts), "spicy" (e.g., cinnamon, clove, nutmeg, fennel, and wintergreen), "non-citrus fruit flavors" (e.g., strawberry, cherry, apple, grape, raisin, tomato, currant, and blackberry), "citrus flavors" (e.g., orange, lemon, lime, and grapefruit), and other useful flavors including coffee, cocoa, peppermint, spearmint, vanilla, and maple.
In some embodiments, the compositions of the present application sweeten, improve or enhance the taste, odor and/or texture of oral consumer compositions in an effective amount.
The term "effective amount" refers to an amount that produces a sensory perception. The use of an excess SG composition can produce an undesirable flavor change or enhancement as if too much sugar could not be added to the food or beverage. The amount of SG composition used can vary within wide limits, depending on the desired organoleptic effect, to achieve the desired effect of the nature of the oral consumer composition and the initial composition.
The SG composition may be added to the oral consumer composition by mixing the SG composition with the oral consumer composition or by mixing the SG composition with the ingredients of the oral consumer composition.
SG compositions can be used in tobacco and tobacco-related products selected from cigarettes, cigars, snuffs, chewing tobacco, other smoking articles, filters, tipping papers, and other smoking compositions. A smoking composition having a sweetened, enhanced or altered flavor comprises a cigarette filler selected from the group consisting of tobacco, reconstituted tobacco, non-tobacco substitutes and mixtures thereof, and an effective amount of an SG composition. "comprising" means being included as a raw material and adsorbed on a material. In one variation of this particular embodiment, the smoking composition comprises a filter device comprising an SG composition. The term "filter means" as used herein includes smoking means such as a mouthpiece having a filtration or flavour module incorporated into a cigar or cigarette and includes acetate, cotton, charcoal and other fibrous, flaky or particulate filter means. In another variation of this particular embodiment, the smoking composition comprises a pack containing SG composition, and in one variation of this embodiment, 0.003 to 0.30 parts by weight of SG composition is added to 100 parts by weight of the smoking filler material. In a preferred variation of this embodiment, 0.015 to 0.30 parts by weight of SG composition is added to 100 parts by weight of the smoking filler material.
Those skilled in the art of flavored tobacco understand that the effective amount of the product to be added to a smoking composition can depend on the method of adding the product to the smoking composition and which portion of the smoking composition the product is added to. The product may be incorporated directly into the smoking filler material of the smoking composition, the filter device or the wrapper of the smoking composition. The product may be incorporated into the filter by any means known to those skilled in the art of flavored filter devices, including but not limited to including the product in the fibers, flakes or particles of the filter device, packaging the product between two or more layers of fibers of the fibrous filter device to form a triple filter device, or embedding the product into a smoking device, such as a mouthpiece.
It will be apparent to those skilled in the art that only a portion of the smoking filler material or filter device needs to be treated with the SG composition, and thus mixing or other operations can be used to adjust the final or final smoking agent within the effective or desired concentration range of the SG composition. In addition to SG compositions, other flavoring or aromatic additives known in the art of flavoring of smoking agents may be used with the SG composition and added to the smoking agent along with the product. Representative flavors used in the art of smoke flavoring include ethyl acetate, isoamyl acetate, propyl isobutyrate, isobutyl butyrate, ethyl valerate, benzyl formate, menthol, limonene, thyme, terpineol, linalool, geraniol, citronellol, citral, peppermint oil, orange oil, coriander oil, lemon oil, borneol, cocoa powder extract, tobacco extract, licorice extract, and fruit extract.
5. Detailed description of the preferred embodiments
The following items numbered consecutively from 1 to 192 provide for various aspects of the present application. In one embodiment of item 1, the present application provides:
1. a composition comprising one or more SGs of table a.
2. The composition of claim 1, comprising 15-35wt% RA and one or more SGs having a molecular weight greater than 965 daltons and greater than 1wt% SG of the total SG of the composition.
3. The composition of claim 2, wherein RA comprises 20-30wt% of the total SG of the composition.
4. The composition of any one of items 1-3, further comprising ST.
5. The composition of item 4, wherein ST comprises 14-40wt% of the total SG of the composition.
6. The composition of item 4, wherein ST comprises 15-30wt% of the total SG of the composition.
7. The composition of item 4, wherein ST comprises 20-35wt% of the total SG of the composition.
8. The composition of any one of claims 2-7, wherein the one or more SGs having a molecular weight equal to or greater than 965 daltons are selected from the group consisting of related sg#2, related sg#5, RU2, RT, RW2, RW3, RU, SG-12, RH, RJ, RK, RK2, SG-uk 4, SG-uk 5, RD, RI, RL, RI3, SG-uk 6, RQ, RI2, RQ3, RT1, related sg#4, RV2, RV, RY, RN, RM, 15α -OH RM, RO, and RO2.
9. The composition of any one of claims 2-8, wherein the one or more SGs having a molecular weight greater than 965 daltons comprise RM.
10. The composition of claim 9, wherein RM is present in an amount of 0 to 0.4wt% based on the total SG of the composition.
11. The composition of any one of claims 1-10, wherein the one or more SGs having a molecular weight greater than 965 daltons comprise RN.
12. The composition of claim 11, wherein RN comprises 0-2wt% of the total SG of the composition.
13. The composition of any one of claims 1-12, wherein the one or more SGs having a molecular weight greater than 965 daltons comprise RO.
14. The composition of claim 13, wherein RO comprises 0.2 to 1.5wt% of the total SG of the composition.
15. The composition of any one of claims 1-14, wherein the one or more SGs having a molecular weight greater than 965 daltons comprise RH.
16. The composition of claim 15, wherein RH comprises 0-0.3wt% of the total SG of the composition.
17. The composition of any one of claims 1-16, wherein the one or more SGs having a molecular weight greater than 965 daltons comprise RI.
18. The composition of item 17, wherein RI comprises 0-0.6wt% of the total SG of the composition.
19. The composition of any one of claims 1-18, wherein the one or more SGs having a molecular weight greater than 965 daltons comprise RI3.
20. The composition of claim 19, wherein RI3 comprises 0.4-1wt% of the total SG of the composition.
21. The composition of any one of claims 1-20, wherein the one or more SGs having a molecular weight greater than 965 daltons comprise RJ.
22. The composition of claim 21, wherein RJ comprises 0-0.7wt% of the total SG of the composition.
23. The composition of any one of claims 1-22, wherein said one or more SGs having a molecular weight greater than 965 daltons comprise RK.
24. The composition of claim 23, wherein RK comprises 0-0.5wt% of the total SG of the composition.
25. The composition of any one of claims 1-24, wherein the one or more SGs having a molecular weight greater than 965 daltons comprise RL.
26. The composition of claim 25, wherein the RL comprises 0-0.4wt% of the total SG of the composition.
27. The composition of any one of claims 1-26, wherein the one or more SGs having a molecular weight greater than 965 daltons comprise RU.
28. The composition of claim 27, wherein RU comprises 0.1% to 0.5% by weight of the total SG.
29. The composition of any one of claims 1-28, wherein the one or more SGs having a molecular weight greater than 965 daltons comprise RV.
30. The composition of claim 29, wherein RV comprises 0-0.6wt% of the total SG of the composition.
31. The composition of any one of claims 1-30, wherein the one or more SGs having a molecular weight greater than 965 daltons comprise RV2.
32. The composition of claim 31, wherein RV2 comprises 0-0.6wt% of the total SG of the composition.
33. The composition of any one of claims 1-32, wherein said one or more SGs having a molecular weight greater than 965 daltons comprise RY.
34. The composition of item 33, wherein RY comprises 0 to 0.4wt% of the total SG of the composition.
35. The composition of claim 1, wherein the composition comprises one or more SGs having a molecular weight equal to or greater than 966 daltons.
36. The composition of item 35, wherein the weight ratio of SG having a molecular weight of 966 daltons or more to the total SG in the composition is greater than 1wt%
37. The composition of claim 35, wherein the weight ratio of SG having a molecular weight equal to or greater than 966 daltons in the composition is between 30 and 50% of the total SG in the composition.
38. The composition of any one of claims 35-37, wherein the one or more SGs having a molecular weight equal to or greater than 966 daltons are selected from the group consisting of related sg#2, related sg#5, RU2, RT, RW2, RW3, RU, SG-12, RH, RJ, RK, RK2, SG-uk 4, SG-uk 5, RD, RI, RL, RI3, SG-uk 6, RQ, RI2, RQ3, RT1, related sg#4, RV2, RV, RY, RN, RM, 15α -OH RM, RO, and RO2.
39. The composition of claim 1, comprising one or more SGs having a molecular weight of 981 daltons or more.
40. The composition of item 39, wherein the weight ratio of SG having a molecular weight equal to or greater than 981 daltons in the composition is between 30 and 50% of the total SG in the composition.
41. The composition of any one of items 39-40, wherein said one or more SGs having a molecular weight equal to or greater than 981 daltons is selected from the group consisting of related sg#2, related sg#5, RU2, RT, RW2, RW3, RU, SG-12, RH, RJ, RK, RK2, SG-uk 4, SG-uk 5, RD, RI, RL, RI3, SG-uk 6, RQ, RI2, RQ3, RT1, related sg#4, RV2, RV, RY, RN, RM, 15α -OH RM, RO, and RO2.
42. The composition of claim 1, comprising one or more SGs having a molecular weight equal to or greater than 1097 daltons.
43. The composition of item 42, wherein the weight ratio of SG of molecular weight equal to or greater than 1097 daltons in the composition is between 5 and 20% of the total SG of the composition.
44. The composition of any one of items 42-43, wherein said one or more SGs having a molecular weight equal to or greater than 1097 daltons is selected from the group consisting of RU2, RT, RW2, RW3, RU, SG-12, RH, RJ, RK, RK2, SG-nk 4, SG-nk 5, RD, RI, RL, RI3, SG-nk 6, RQ, RI2, RQ3, RT1, related sg#4, RV2, RV, RY, RN, RM, 15 α -OH RM, RO, and RO2.
45. The composition of claim 1, comprising one or more SGs having a molecular weight equal to or greater than 1111 daltons.
46. The composition of item 45, wherein the weight ratio of SG having a molecular weight equal to or greater than 1111 daltons in the composition is between 4 and 20% of the total SG in the composition.
47. The composition of any one of claims 45-46, wherein said one or more SGs having a molecular weight equal to or greater than 1111 daltons is selected from the group consisting of SG-12, RH, RJ, RK, RK2, SG-uk 4, SG-uk 5, RD, RI, RL, RI3, SG-uk 6, RQ, RI2, RQ3, RT1, related sg#4, RV2, RV, RY, RN, RM, 15 a-OHRM, RO and RO2.
48. The composition of claim 1, comprising one or more SGs having a molecular weight equal to or greater than 1127 daltons.
49. The composition of claim 48, wherein the weight ratio of SG of molecular weight 1127 daltons or greater in the composition is between 2 and 15% of the total SG of the composition.
50. The composition of any one of claims 48-49, wherein said one or more SGs having a molecular weight equal to or greater than 1127 daltons is selected from RD, RI, RL, RI, SG-ung 6, RQ, RI2, RQ3, RT1, related sg#4, RV2, RV, RY, RN, RM, 15α -OH RM, RO, and RO2.
51. The composition of claim 1, comprising one or more SGs having a molecular weight equal to or greater than 1259 daltons.
52. The composition of item 51, wherein the weight ratio of SG having a molecular weight equal to or greater than 1259 daltons in the composition is between 2 and 15% of the total SG in the composition.
53. The composition of any one of claims 51-52, wherein said one or more SGs having a molecular weight equal to or greater than 1259 daltons are selected from RV2, RV, RY, RN, RM, 15 a-OH RM, RO and RO2.
54. The composition of claim 1, comprising one or more SGs having a molecular weight equal to or greater than 1273 daltons.
55. The composition of item 54, wherein the weight ratio of SG of molecular weight equal to or greater than 1273 daltons in the composition is between 0.3 and 2% of the total SG of the composition.
56. The composition of any one of claims 54-55, wherein said one or more SGs having a molecular weight equal to or greater than 1273 daltons are selected from the group consisting of RN, RM, 15 a-OH RM, RO and RO2.
57. The composition of claim 1, comprising one or more SGs having a molecular weight equal to or greater than 1289 daltons.
58. The composition of claim 57, wherein the weight ratio of SG in the composition having a molecular weight equal to or greater than 1289 daltons is between 0.3 and 2% of the total SG in the composition.
59. The composition of any one of claims 57-58, wherein said one or more SGs having a molecular weight equal to or greater than 1289 daltons is selected from the group consisting of RM, 15 a-OH RM, RO and RO2.
60. The composition of claim 1, comprising one or more SGs having a molecular weight equal to or greater than 1305 daltons.
61. The composition of claim 60, wherein the weight ratio of SG of molecular weight equal to or greater than 1305 daltons in the composition is between 0.2 and 1.5% of the total SG of the composition.
62. The composition of any one of claims 60-61, wherein said one or more SGs having a molecular weight equal to or greater than 1305 daltons is selected from the group consisting of 15 α -OH RM, RO and RO2.
63. The composition of claim 1, comprising one or more SGs having a molecular weight equal to or greater than 1435 daltons.
64. The composition of item 63, wherein the weight ratio of SG in the composition having a molecular weight equal to or greater than 1405 daltons is between 0.2 and 1.5% of the total SG in the composition.
65. The composition of any one of claims 63-64, wherein said one or more SGs having a molecular weight equal to or greater than 1435 daltons are selected from the group consisting of RO and RO2.
Other ingredients
66. The composition of any one of claims 1-65, further comprising one or more non-SG sweeteners.
67. The composition of claim 66, wherein the non-SG sweet taste comprises one or more sweetener selected from the group consisting of: cyclamate and its salts, sucralose, aspartame, saccharin, and its salts, stevia (Truvia) TM ) Rebaudioside A, xylitol, acesulfame K, neotame, N- [ N- [3- (3-hydroxy-4-methoxyphenyl) propyl ]]-alpha-aspartyl]-L-phenylalanine-1-methyl ester (abbreviated as "ANS9801" hereinafter), glycyrrhizic acid, thaumatin, monellin and combinations thereof.
68. The composition of claim 66, wherein the non-SG sweetener comprises one or more carbohydrate sweeteners and/or one or more non-carbohydrate sweeteners.
69. The composition of claim 68, wherein the one or more carbohydrate sweeteners are selected from the group consisting of sucrose, glyceraldehyde, dihydroxyacetone, erythrose, threose, erythrulose, arabinose, lyxose, ribose, xylose, ribulose, xylulose, allose, altrose, galactose, glucose, gulose, idose, mannose, talose, fructose, psicose, sorbose, tagatose, mannoheptulose, sedoheptulose, xin Tongtang (octolose), fucose, rhamnose, arabinose, melezitose, saliva glucose (sialose), and combinations thereof.
70. The composition of any one of items 1-69, further comprising one or more salts.
71. The composition of claim 70, wherein the salt comprises one or more SG salts.
72. The composition of claim 71, wherein said one or more SG salts comprise salts of STB.
73. The composition of claim 71, wherein said one or more SG salts comprise salts of RB.
74. The composition of any one of claims 70-73, wherein the salt comprises NaCl and/or KCl.
75. The composition of any one of claims 1-74, wherein the composition has increased solubility in water or a water/alcohol solution, wherein the composition is stable in water or a water/alcohol solution for greater than 1, 2, 5, 10, 15, 20, 25, or 30 days.
76. The composition of claim 75, wherein the solubility in water or water/alcohol solution is 1 or more, 2 or more, 3 or more, 5 or more, 10 or more, 15 or more, 20 or more, 25 or more, 30 or more, 35 or more, 40 or more, 45 or more, 50 or more, 55 or more, or 60g/100 or more.
77. The composition of any of claims 75-76, wherein the alcohol is selected from the group consisting of methanol, ethanol, propanol, isopropanol, n-butanol, sec-butanol, isobutanol, t-butanol, n-pentanol, sec-pentanol, iso-pentanol, and neopentyl alcohol.
78. The composition of any of claims 75-77, wherein the water or water/alcohol solution is less than 60vol, less than 50vol, less than 40vol, less than 30vol, less than 20vol, less than 10vol, less than 5vol, less than 2vol, or less than 1vol alcohol.
79. The composition of any one of claims 1-78, wherein the composition is stable in water or a water/alcohol solution at between 0 and 25 ℃, between 5 and 24 ℃, between 10 and 23 ℃, or between 15 and 22 ℃.
80. The composition of any one of items 1-79, wherein the composition is stable in water or a water/alcohol solution at room or ambient temperature.
81. The composition of any one of items 1-80, wherein the composition is in an amorphous form, a crystalline form, or a mixture thereof.
82. The composition of any one of claims 1-81, wherein the composition comprises trace or undetectable amounts of non-SG odor components.
Consumer products
83. An oral consumer composition comprising the composition of any one of claims 1-82.
84. The oral consumer composition of claim 83, wherein the oral consumer composition is a sweetener.
85. The oral consumer composition of claim 83, wherein the oral consumer composition is a flavor.
Production method
86. The method for producing a composition having solubility-enhancing properties in an aqueous solution as described in any one of items 1 to 82, comprising the steps of: (1) mixing SG or composition with water to form a mixture, (2) heating the mixture until the mixture is completely dissolved to give a clear solution, (3) cooling to ambient temperature, and (4) subjecting the solution to spray drying.
87. The method of claim 86, wherein the mixture is heated to 40-100 ℃.
Application method
88. A method of increasing the sweetness of an oral consumer composition comprising the step of adding an effective amount of the composition of any one of claims 1-82 to an oral consumer composition.
89. A method of enhancing the taste or flavor of an oral consumer composition comprising the step of adding an effective amount of the composition of any one of items 1-82 to an oral consumer composition.
90. A composition comprising one or more SGs, wherein the SG has a parent structure of formula II or formula III; wherein R1 and R2 are each selected from the group consisting of substituents of glycosyl (G), rhamnosyl (R), xylosyl (X), deoxyglycosyl (dG), fructosyl (F), arabinosyl (A), galactosyl (Ga) or any combination of the foregoing, and wherein the number of glycosyl groups is equal to or greater than 4.
91. The composition of claim 90, wherein the number of rhamnosyl groups is equal to or greater than 1.
92. The composition of claim 90, wherein the number of xylosyl groups is equal to or greater than 1.
93. The composition of item 90, wherein the number of deoxyglucosyl groups is equal to or greater than 1.
94. The composition of claim 90, wherein the number of fructosyl groups is equal to or greater than 1.
95. The composition of item 90, wherein the number of arabino groups is equal to or greater than 1.
96. The composition of claim 90, wherein the number of galactosyl groups is equal to or greater than 1.
97. The composition of any one of claims 90-96, wherein said one or more SGs are selected from the group consisting of related sg#2, related sg#5, RU2, RT, RW2, RW3, RU, SG-12, RH, RJ, RK, RK2, SG-nk 4, SG-nk 5, RD, RI, RL, RI3, SG-nk 6, RQ, RI2, RQ3, RT1, related sg#4, RV2, RV, RY, RN, RM, 15α -OH RM, RO, and RO2.
98. The composition of any one of claims 90-97, wherein the total SG content is greater than 80wt% of the composition.
99. The composition of any one of claims 90-97, wherein the total SG content is greater than 90wt% of the composition.
100. The composition of any one of claims 90-99, wherein the one or more SGs are present in an amount of 0.1 to 99.9 wt.% of the total SGs in the composition.
111. The composition of any one of claims 90-99, wherein the content of one or more SGs is 1-30wt% of the total SGs in the composition.
112. The composition of any one of claims 90-99, wherein the content of one or more SGs is 6-23wt% of the total SG in the composition.
113, wherein RD is 1.0-10.0wt% of the total SG in the composition.
114. The composition of any one of claims 90-112, wherein RD is 2.0-8.0wt% of the total SG in the composition.
115. The composition of any one of claims 90-112, wherein RO is 0.2-1.5wt% of the total SG in the composition.
116. The composition of any one of claims 90-112, wherein RK is 1-5wt% of the total SG in the composition.
117. The composition of any one of claims 90-112, wherein RV is 0-0.6wt% of the total SG in the composition.
118. The composition of any one of claims 90-112, wherein RT is 0-0.9wt% of the total SG in the composition.
119. The composition of any one of claims 90-112, wherein RN is 0-0.3wt% of the total SG in the composition.
120. The composition of any one of claims 90-112, wherein RM is 0-0.4wt% of the total SG in the composition.
121. The composition of any one of claims 90-112, wherein RJ is 0-0.3wt% of the total SG in the composition.
122. The composition of any one of claims 90-112, wherein RW is 0-0.4 wt.% of the total SG in the composition.
123. The composition of any one of claims 90-112, wherein RU2 is 0-0.5wt% of the total SG in the composition.
124. The composition of any one of claims 90-112, wherein RY is 0-0.3wt% of the total SG in the composition.
125. The composition of any one of claims 90-112, wherein RI is 0-0.3wt% of the total SG in the composition.
126. The composition of any one of claims 90-112, wherein RV2 is 0-0.5wt% of the total SG in the composition.
127. The composition of any one of claims 90-112, wherein RK2 is 0-0.5wt% of the total SG in the composition.
128. The composition of any one of claims 90-112, wherein RH is 0-0.3wt% of total SG in the composition.
129. A composition comprising RA and a composition as described in items 90-128.
130. The composition of claim 129, wherein RA is 15-50wt% of the total SG in the composition.
131. The composition of claim 129, wherein RA is 25-35wt% of the total SG in the composition.
132. The composition of clauses 129-131, further comprising ST.
133. The composition of claim 132, wherein ST is 20-70wt% of the total SG in the composition.
134. The composition of claim 132, wherein ST is 20-45wt% of the total SG in the composition.
135. A sweetener composition comprising the composition of any one of items 90-134.
136. The sweetener composition of claim 135, wherein the sweetener composition is dissolved in an aqueous solution.
137. The sweetener composition of claim 136, wherein the sweetener composition is present in the solution at a concentration of less than 1500ppm, less than 1000ppm, less than 700ppm, less than 400ppm, or less than 200 ppm.
138. The sweetener composition of claim 137, wherein the sweetener composition is present in the solution at a concentration of at least 100 ppm.
139. The sweetener composition of claims 135-138, wherein the sweetener composition has an improvement in both bulk and pre-sweetness.
140. A flavor composition comprising any one of the compositions described in items 90-134.
141. The flavor composition of item 140, wherein the flavor composition is dissolved in an aqueous solution.
142. The flavor composition of claim 141, wherein the flavor composition is present in the solution at a concentration of 5-10 ppm.
143. The flavor composition of items 140-142, wherein the flavor composition enhances sweetness.
144. A flavor composition comprising one or more SGs as described in items 90-97.
145. The flavor composition of claim 144, wherein the total SG content is 50 to 90wt% of the flavor composition.
146. The flavor composition of item 144 or 145, wherein the amount of RD is 0.2 to 9wt% of the flavor composition.
147. The flavor composition of claim 144 or 145, wherein the RM is present in an amount of 0.1 to 4.0wt% of the flavor composition.
148. The flavor composition of item 144 or 145, wherein the RU is present in an amount of 0.1 to 3.0wt% of the flavor composition.
149. The flavor composition of clauses 144-148, further comprising RA and STV.
150. The flavor composition of claim 149, wherein the RA is present in an amount of 20-30wt% of the flavor composition.
151. The flavor composition of claim 149, wherein the STV is present in an amount of 8-40wt% of the flavor composition.
152. The flavor composition of clauses 144-151, further comprising RF, RC, dulc a, RB, and STB.
153. The flavor composition of clauses 144-152, wherein the flavor composition is dissolved in an aqueous solution.
154. The flavor composition of claim 153, wherein the flavor composition is present in the solution at a concentration of less than 60ppm, less than 70ppm, less than 75ppm, less than 100ppm, less than 200ppm, or less than 300 ppm.
155. The flavor composition of any one of claims 144-154, wherein the flavor composition increases sweetness.
156. A composition comprising two sets of SGs, a first set of SGs comprising one or more SGs selected from any one of items 90-97, and a second set of SGs comprising one or more SGs selected from the group consisting essentially of RA, RB, stevioside, RC, RD, RM, or a combination thereof.
157. The composition of claim 156, wherein the weight ratio of the first and second sets of SGs is: 1:99,2:98,3:97,4:96;5:95;6:94;7:93;8:94;9:91;10:90;11:89;
12:88；13:87；14:86；15:85；16:84；17:83；18:82；19:81；20:80；21:79；
22:78；23:77；24:76；25:75；26:74；27:73；28:72；29:71；30:70；31:69；32:68；33:67；34:66；35:65；36:64；37:63；38:62；39:61；40:60；41:59；
42:58；43:57；44:56；45:55；46:54；47:53；48:52；49:51；50:50；51:49；
52:48；53:47；54:45；55:45；56:44；57:43；58:42；59:41；60:40；61:39；
62:38；63:37；64:36；65:35；66:37；67:33；68:32；69:31；70:30；71:29；
72:28；73:27；74:26；75:25；76:24；77:23；78:22；79:21；80:20；81:19；
82:18；83:17；84:16；85:15；86:14；87:13；88:12；89:11；90:10；91:9；92:8；93:7；94:6；95:5；96:4；97:3；98:2or 99:1.
158. a composition comprising the SGs listed in table 16, wherein the amount of each SG in the composition is within 50%,40%,30%,10%,5%,4%,3%,2% or 1% of the amount listed in the table.
159. A composition comprising the SGs listed in table 17, wherein the amount of each SG in the composition is within 50%,40%,30%,10%,5%,4%,3%,2% or 1% of the amount listed in the table.
160. A composition comprising the SGs listed in table 18, wherein the amount of each SG in the composition is within 50%,40%,30%,10%,5%,4%,3%,2% or 1% of the amount listed in the table.
161. A composition comprising the SGs listed in table 19, wherein the amount of each SG in the composition is within 50%,40%,30%,10%,5%,4%,3%,2% or 1% of the amount listed in the table.
162. A composition comprising the SGs listed in table 20, wherein the amount of each SG in the composition is within 50%,40%,30%,10%,5%,4%,3%,2% or 1% of the amount listed in the table.
163. A composition comprising the SGs listed in table 21, wherein the amount of each SG in the composition is within 50%,40%,30%,10%,5%,4%,3%,2% or 1% of the amount listed in the table.
164. A composition comprising the SGs listed in table 22, wherein the amount of each SG in the composition is within 50%,40%,30%,10%,5%,4%,3%,2% or 1% of the amount listed in the table.
165. A composition comprising the SGs listed in table 23, wherein the amount of each SG in the composition is within 50%,40%,30%,10%,5%,4%,3%,2% or 1% of the amount listed in the table.
166. A composition comprising the SGs listed in table 24, wherein the amount of each SG in the composition is within 50%,40%,30%,10%,5%,4%,3%,2% or 1% of the amount listed in the table.
167. A composition comprising the SGs listed in table 25, wherein the amount of each SG in the composition is within 50%,40%,30%,10%,5%,4%,3%,2% or 1% of the amount listed in the table.
168. A composition comprising the SGs listed in table 26, wherein the amount of each SG in the composition is within 50%,40%,30%,10%,5%,4%,3%,2% or 1% of the amount listed in the table.
169. A combined composition comprising SGs of tables 16-23, wherein the amount of each SG in the combined composition is at 1:1:1:1:1:1:1:1, within 50%,40%,30%,10%,5%,4%,3%,2% or 1% of the combined amount of proportional bonds.
170. A combined composition comprising SGs of tables 24-26, wherein the amount of each SG in the combined composition is at 1:1:1, within 50%,40%,30%,10%,5%,4%,3%,2% or 1% of the combined amount of proportional bonds.
171. A combined composition comprising SG A1-1, A1-2, A1-3, A1-4 and A1-5 of table 52, wherein the amount of each SG in the combined composition is at 1:1:1:1:1, within 50%,40%,30%,10%,5%,4%,3%,2% or 1% of the combined amount of proportional bonds.
172. A combined composition comprising SG A2-1, A2-2, A2-3, A2-4 and A2-5 of table 52, wherein the amount of each SG in the combined composition is at 1:1:1:1:1, within 50%,40%,30%,10%,5%,4%,3%,2% or 1% of the combined amount of proportional bonds.
173. The composition of any of the above claims, wherein the high molecular weight SG or SGs comprise 0.1 to 99.9wt% of the total SG in the composition.
174. The composition of any one of the above claims, wherein the high molecular weight SG or SGs comprise 4 to 20wt% of the total SG in the composition.
175. The composition of any one of the above claims, wherein the high molecular weight SG or SGs comprise 3 to 20wt% of the total SG in the composition.
176. The composition of any of the above claims, wherein the high molecular weight SG or SGs comprise 0.3 to 2wt% of the total SG in the composition.
177. A composition comprising SG in table a comprising RA and a composition according to any one of the preceding claims.
178. The composition of claim 177, wherein RA is 15-50wt% of the total SG in the composition.
179. The composition of claim 178, wherein RA is 20-30wt% of the total SG in the composition.
180. The composition of any of the above, further comprising ST.
181. The composition of any one of the above claims, wherein ST is 15-30wt% of the total SG in the composition.
182. A composition according to any one of the preceding claims, wherein the composition has an improved taste profile, including aftertaste, bitterness and/or entanglement, compared to a composition that does not comprise a composition according to any one of the preceding claims.
183. The composition of any of the above, wherein the composition has increased solubility as compared to a composition that does not comprise the composition of any of the above.
184. The oral consumer composition of any one of the preceding claims, wherein the one or more SGs having a molecular weight greater than 965 daltons comprise at least 5ppm, 10ppm, 20ppm, 30ppm, 40ppm, 50ppm, 60ppm, 70ppm, 80ppm, 90ppm, 100ppm, 150ppm, 200ppm, 300ppm, 400ppm, 600ppm, 800ppm, 1000ppm, or 1200ppm of the total amount of the oral consumer composition.
185. A method of improving the taste profile of an SG composition comprising aftertaste, bitter taste and/or entanglement comprising the step of adding an effective amount of a composition as described in any one of the preceding claims to the SG composition.
186. A method of increasing the solubility of an SG composition in an aqueous solution comprising the step of adding an effective amount of a composition as described in any one of the preceding claims to the SG composition.
187. The method of claim 185 or 186, wherein the SG composition comprises RA and/or ST.
188. The method of making an SG composition of any preceding claim, further comprising the step of removing non-steviol off-flavor compounds.
189. The method of claim 188, wherein the off-flavor compound has a bitter taste.
190. A method of preparing the composition of any one of items 1 to 41, comprising the steps of: dissolving the crude extract in a first aqueous ethanol solution to form a mixture, and heating the mixture until the mixture becomes a solution; cooling the solution to ambient temperature; separating the supernatant and the precipitate of the solution; drying the supernatant to form a powder; dissolving the powder with water to form a second solution; treating the second solution with macroporous resin to obtain a material; the material is desorbed with a second aqueous ethanol solution.
191. The method of item 190, wherein the concentration of the second aqueous ethanol solution is greater than 0 and less than 50wt%, preferably 20-50wt%, more preferably 25-35wt%.
192. The method of item 190, wherein the concentration of the second aqueous ethanol solution is 50-100wt%, preferably 60-80wt%, more preferably 65-75wt%.
193. The composition of any of the above claims, wherein the composition comprises 20-27wt% RA, 8-14wt% RC, 1.5-8wt% RD, 0.9-4.3wt% RM, 1.4-2.6wt% RF, 0.4-1.2wt% RE, 0.5-1.4wt% RN, 14-34wt% ST, 0.4-1.1wt% rubusoside, 0.4-1.2wt% dulcoside a, wherein total steviol glycosides are 77-96wt% of the total composition.
194. The composition of any of the above claims, wherein the composition comprises 20-35wt% RA, 5-15wt% RC, 1-10wt% RD, 0.5-10wt% RM, 1-4wt% RF, 0.1-2wt% RE, 0.1-2wt% RN, 14-40wt% ST, 0.1-2wt% rubusoside, 0.1-2wt% dulcoside a, wherein the total steviol glycosides are 70-99wt% of the total composition.
195. The composition of any of the above claims, wherein the composition comprises 20-30wt% RA, 5-15wt% RC, 1-10wt% RD, 0.5-10wt% RM, 1-4wt% RF, 0.1-2wt% RE, 0.1-2wt% RN, 14-40wt% ST, 0.1-2wt% rubusoside, 0.1-2wt% dulcoside a, wherein the total steviol glycosides are 70-99wt% of the total composition.
196. The composition of any of the above claims, wherein the composition comprises 20-30wt% RA, 5-15wt% RC, 1-10wt% RD, 0.5-10wt% RM, 1-4wt% RF, 0.3-0.9wt% RE, 0.1-2wt% RN, 14-40wt% ST, 0.1-2wt% rubusoside, 0.1-2wt% dulcoside a, wherein total steviol glycosides are 70-99wt% of the total composition.
197. The composition of any of the above claims, wherein the composition comprises 20-30wt% RA, 5-15wt% RC, 1-10wt% RD, 0.5-10wt% RM, 1-4wt% RF, 0.3-0.9wt% RE, 0.1-2wt% RN, 15-30wt% ST, 0.1-2wt% rubusoside, 0.1-2wt% dulcoside a, wherein total steviol glycosides are 70-99wt% of the total composition.
198. The composition of any of the above claims, wherein the composition comprises 20-30wt% RA, 5-15wt% RC, 1-10wt% RD, 0.5-10wt% RM, 1-4wt% RF, 0.3-0.9wt% RE, 0.1-2wt% RN, 20-35wt% ST, 0.1-2wt% rubusoside, 0.1-2wt% dulcoside a, wherein total steviol glycosides are 70-99wt% of the total composition.
199. The composition of any of the above claims, wherein the composition comprises 15-40wt% RA, 1-20wt% RC, 0.1-15wt% RD, 0.1-15wt% RM, 0.1-10wt% RF, 0.1-3wt% RE, 0.1-3wt% RN, 10-45wt% ST, 0.1-3wt% rubusoside, 0.1-3wt% dulcoside a, wherein the total steviol glycosides are 70-99wt% of the total composition.
200. The composition of any of the above claims, wherein the composition comprises 15-45wt% RA, 0.1-25wt% RC, 0.1-20wt% RD, 0.1-20wt% RM, 0.1-15wt% RF, 0.1-4wt% RE, 0.1-4wt% RN, 5-50wt% ST, 0.1-4wt% rubusoside, 0.1-4wt% dulcoside a, wherein total steviol glycosides are 70-99wt% of the total composition.
201. The composition of any of the above claims, wherein the composition comprises 15-50wt% RA, 0.1-30wt% RC, 0.1-25wt% RD, 0.1-25wt% RM, 0.1-20wt% RF, 0.1-5wt% RE, 0.1-5wt% RN, 5-55wt% ST, 0.1-5wt% rubusoside, 0.1-5wt% dulcoside a, wherein total steviol glycosides are 70-99wt% of the total composition.
202. The composition of any of the above claims, wherein the composition comprises 25-30wt% RA, 7-12wt% RC, 5-10wt% RD, 5-10wt% RM, 2-4wt% RF, 1-2wt% RE, 1-2wt% RN, 20-35wt% ST, 1-2wt% rubusoside, 1-2wt% dulcoside a, wherein the total steviol glycosides are 70-99wt% of the total composition.
203. The composition of any of the above claims, wherein the composition comprises 25-30wt% RA, 7-10wt% RC, 7-10wt% RD, 7-10wt% RM, 3-4wt% RF, 1-2wt% RE, 1-2wt% RN, 25-35wt% ST, 1-2wt% rubusoside, 1-2wt% dulcoside a, wherein the total steviol glycosides are 70-99wt% of the total composition.
204. The composition of any of the above claims, wherein the composition comprises 20-30wt% RA, 0.3-0.9wt% RE, and 15-30wt% ST or 20-35wt% ST.
The invention will be further described with reference to the following non-limiting examples. It will be apparent to those skilled in the art that various changes can be made to the described embodiments without departing from the scope of the invention. Therefore, the scope of the invention should not be limited to the embodiments described in the present invention, which are limited only by the embodiments described in the claims and the equivalents of those embodiments. All percentages are by weight unless otherwise indicated.
Examples
Example 1 general procedure for the preparation of SG with enhanced solubility
SG or SG was mixed with water. The mixture was then heated to 60-70 ℃ with stirring until the mixture was completely dissolved to give a clear solution. Then stirring for another 30min at 60-70deg.C, and cooling to ambient temperature. The solution was then spray dried using L-117 (Beijing laiheng Kobut Co., ltd.) (inlet temperature: 135 ℃ C., outlet temperature: 90 ℃ C., feed rate: 200mL/h; pressure: 1.8 kPa) to give a white powdery product (yield=95 wt%).
Different SGs or SG compositions were prepared using the raw materials listed in table 1. Materials RA60, RA80 and RA97 are commercially available from Sweet GreenFields. These materials were used in examples 2 to 6 shown below.
TABLE 1
Figure SMS_11
Example 2 evaluation of solubility enhancing SG or SG composition
The solubility of SG or SG compositions listed in table 1 was evaluated according to the following procedure. The starting materials listed in Table 1 were treated and spray dried according to example 1 and then dissolved in water in a weight ratio of 1:10, the mixture was heated to 70℃until the solids were all dissolved to give an aqueous solution. The solution was cooled to ambient temperature and the stability of the solution (i.e. the time to precipitate) was observed. The solubility results of the treated SG or SG compositions are shown in table 2.
TABLE 2
Figure SMS_12
Figure SMS_13
*RA7
**RA80
***RA60
The results of example 2 show that the specific ratios of the treated SGs (samples 1-10) have increased solubility in aqueous solutions as compared to the inclusion of rebaudioside B and D, rebaudioside A, B and D alone (samples 11-14). RA, RB, RD, and 50:50 RB/RD are poorly soluble, whereas steviol glycoside mixtures comprising RA, RB, and RD (where RB is 0-20%, RD is 0-15%, and RB+RD < 30%) have maximally increased solubility.
EXAMPLE 3 evaluation of solubility of SG with increased solubility
Where RA: RB: rd=78/15/7 (sample 4) the mixtures of table 2, which were heat treated and spray dried first according to example 1, were made into aqueous solutions of different concentrations, the maximum solubilities, temperatures and stabilities were determined and are summarized in table 3.
TABLE 3 Table 3
Figure SMS_14
The results show that the solubility of the mixture has an upper limit of 30g/100ml and that the resulting 30% wt/wt solution has a stability of more than 2 days at ambient temperature.
EXAMPLE 4 evaluation of solubility of SG compositions with increased solubility
SG with further improved solubility was heat treated and spray dried according to example 1 and evaluated for stability at different solution concentrations as shown in table 4.
TABLE 4 Table 4
Figure SMS_15
The results show that lot number CT001-131108 (SG composition comprising RA: RB: RD=80/10/6) was stable in aqueous solution at a concentration of 60g/100g for more than 30 days.
EXAMPLE 5 powder XRD with solubility-enhancing SG composition
SG compounds with increased solubility, which were heat treated and spray dried according to example 1, were subjected to powder XRD. The HPLC results are shown in Table 5. HPLC was performed using a Supelcosil LC-NH2 column at 40℃with 85% phosphoric acid to adjust the pH to 3 at 80:20 ACN/water mobile phase. The flow rate was adjusted so that the retention time of the standard RA (Wako Co.) was 21min.
TABLE 5
Figure SMS_16
As can be seen from powder XRD (fig. 1 and 2), the spectrum of steviol glycoside compositions with enhanced solubility shows amorphous products, rather than polymorphic forms, and thus differs from the soluble forms described in the publications.
EXAMPLE 6 mixing of high purity RA, RB, RD with stevioside (SS) several SG
Steviol glycosides without heat treatment and spray drying according to example 1 were mixed with water and heated to 70 ℃ to obtain the following mixtures, respectively. The composition, mixture concentration, solubility and stability of each steviol glycoside are shown in Table 6.
TABLE 6
Figure SMS_17
SS showed some improvement in RA solubility. For RA/RB systems, the solubility of RA is minimized until the proportion of RB reaches 10% or more. For RA/RD systems, the solubility of RA is minimized until the ratio of RD reaches 15% or more.
Example 7 additional RA/RB stability data
RA-RB-1 and RA-RB-3 were prepared according to the current spray drying method, and the concentration-dependent solubility was determined.
TABLE 7
Figure SMS_18
TABLE 8
Figure SMS_19
As shown above, when the concentration of RA-RB-1 reached 10%, the solution remained stable for more than 30 days. The initial solubility of RA-RB-3 reached 20%, but was less stable.
Example 8 melting Point determination
Melting points of untreated and treated SG and SG compositions were determined and are disclosed in table 9. Melting points were determined using X-4 (Beijing Tex instruments Co., ltd.) with a heating rate of 1℃per minute.
TABLE 9
Figure SMS_20
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Figure SMS_21
The solubility of the treated samples was lower than RA as well as untreated samples, indicating that positive changes in the structure of the treated composition occurred.
Example 9
Analytical methodology was performed to evaluate SG present in many different mother liquor samples. FIG. 3 shows a generalized diagram of an analytical methodology for determining the reaction product formed by hydrolysis of SG starting material.
Raw materials
Reference standards for steviol glycosides (Reb a, reb B, reb C, reb D, reb E, reb F, reb G, reb M, reb N) are provided by Chromadex (LGC germany). Solvents and reagents (HLC grade) are provided by VMR (vienna) or sigma-aldrich (vienna). Davisil Grade 633 (high purity Grade silica gel, pore size)
Figure SMS_22
200-425 mesh size) is provided by sigma-aldrich (vienna).
Sample preparation
300mg of the sample was dissolved in 20ml acetonitrile/H2O=9/1 (v/v).
HPLC method
The HPLC system contained an agilent 1100 system (autosampler, ternary gradient pump, column oven, WD-UV/VIS detector, DAD-UV/VIS detector) connected in series with an agilent mass spectrometer (ESI-MS quadrupole G1956A VL). For HPLC analysis, 150mg of the corresponding sample was dissolved in acetonitrile (1 ml) and filled to 10ml with water.
The samples were separated in Phenomenex Synergi Hydro-RP (150X3mm) at 0.8ml/min and then eluted by a gradient through Macherey-NagelNucleosil 100-7C18 (250X4.6 mm) at 45 ℃. Mobile phase a consisted of 0.01 mole NH 4-acetate buffer (natural pH) and 0.1% acetic acid, 0.05% trimethylamine and 0.001% dichloromethane. Mobile phase B consisted of 0.01 mole NH 4-acetate buffer (natural pH), acetonitrile (1/9 v/v) and 0.1% acetic acid, 0.05% trimethylamine and 0.001% dichloromethane. The gradient was increased linearly over 20min starting from 22% b to 45% b and was left for a further 15 minutes under such conditions. The sample volume was set at 10 μl.
The detectors were set at 210nm (VWD), 205 and 254nm (DAD collecting spectra between 200-600 nm) and ESI negative mode TIC m/z 300-1500, lysis voltage 200, gain 2 (MS, 300 ℃, nitrogen 12l/min, nebulizer set at 50psig, capillary voltage 4500V).
The spectra were quantified using a 210nm assay. The molecular weight and structural information of each peak was determined using MS-spectroscopy. Detection of 254 was used to identify non-steviol glycoside peaks.
Qualitative and quantitative determination
Steviol glycosides can be identified by comparison with the retention time of a authentic reference standard and/or evaluation of the resulting mass spectrum (including cleavage patterns due to the presence of methylene chloride and interpretation of doubly charged ions).
Steviol glycosides were quantified by external standard methods. In the absence of a reference standard, reb-A was quantified.
The maximum calibration range of the reference standard is a range of 0.1-50mg/10ml (dissolved in acetonitrile/h2o=9/1 (v/v)).
EXAMPLE 10 analysis of SG content
The content of different SG compounds of a series of exemplary compositions was analyzed. The compositions described herein are obtained by extraction of the leaves, followed by further isolation using resins, or purification using the compositions as starting materials (residues of RA and/or RA/ST purification).
Multiple samples of the exemplary liquid formulations were subjected to HPLC to determine the SG composition of the formulation. Standard calibration HPLC using RA, RB, RC, RD, RE, RF, RG, RM and RN.
Raw materials
Reference standards for steviol glycosides (Reb a, reb B, reb C, reb D, reb E, reb F, reb G, reb M, reb N) are provided by Chromadex (LGC germany). Solvents and reagents (HLC grade) are provided by VMR (vienna) or sigma-aldrich (vienna).
Davisil Grade 633 (high purity Grade silica gel, pore size)
Figure SMS_23
200-425 mesh size) is provided by sigma-aldrich (vienna).
Sample preparation
300mg of the sample was dissolved in 20ml acetonitrile/H2O=9/1 (v/v).
HPLC method
The HPLC system contained an agilent 1100 system (autosampler, ternary gradient pump, column oven, WD-UV/VIS detector, DAD-UV/VIS detector) connected in series with an agilent mass spectrometer (ESI-MS quadrupole G1956A VL). For HPLC analysis, 150mg of the corresponding sample was dissolved in acetonitrile (1 ml) and filled to 10ml with water.
The samples were separated in Phenomenex Synergi Hydro-RP (150X3mm) at 0.8ml/min and then eluted by a gradient through Macherey-NagelNucleosil 100-7C18 (250X4.6 mm) at 45 ℃.
Mobile phase a consisted of 0.01 mole NH 4-acetate buffer (natural pH) and 0.1% acetic acid, 0.05% trimethylamine and 0.001% dichloromethane. Mobile phase B consisted of 0.01 mole NH 4-acetate buffer (natural pH), acetonitrile (1/9 v/v) and 0.1% acetic acid, 0.05% trimethylamine and 0.001% dichloromethane. The gradient was increased linearly over 20min starting from 22% b to 45% b and was left for a further 15 minutes under such conditions. The sample volume was set at 10 μl.
The detectors were set at 210nm (VWD), 205 and 254nm (DAD collecting spectra between 200-600 nm) and ESI negative mode TIC m/z 300-1500, lysis voltage 200, gain 2 (MS, 300 ℃, nitrogen 12l/min, nebulizer set at 50psig, capillary voltage 4500V).
The spectra were quantified using a 210nm assay. The molecular weight and structural information of each peak was determined using MS-spectroscopy. Detection of 254 was used to identify non-SG peaks.
Qualitative and quantitative determination
SG was identified by comparison with the retention time of a authentic reference standard and/or evaluation of the resulting mass spectrum (including cleavage pattern due to the presence of methylene chloride and interpretation of doubly charged ions).
Steviol glycosides were quantified by external standard methods. In the absence of a reference standard, reb-A was quantified.
The maximum calibration range of the reference standard is a range of 0.1-50mg/10ml (dissolved in acetonitrile/h2o=9/1 (v/v)). FIGS. 4-6 show exemplary standard plots of stevioside (FIG. 4), RA (FIG. 5) and RD (FIG. 6).
Fig. 7 is an exemplary peak identification plot. With respect to singly charged ions: m/z 949= [ M-H ] -; m/z 787= [ M-H-hexose ] -; m/z 641 = [ M-H-hexose-rhamnose/Deoxyhesose ] -; and M/z 479 = [ M-H-hexose-rhamnose/Deoxyhesose-hexose ] -; regarding the adduct ions: m/z701=m/z641+acetic acid; and m/z 736 = m/z 701+ cl-; identification of spectral peaks: molecular weight 950 (st+3 glucose+one rhamnose/Deoxyhesose).
Table 10 shows SG compositions of samples SCJ2017625-26 (commercially available from Sweet GreenFields. Powder spray dried from 70% ethanol desorption solution) prepared according to the method described in example 11. The total SG amount was 95.5% (56.7% +24.1% +14.7% = 95.5%). The total percentage of SG obtained by the external standard method using the authentic reference standard was 56.7% (including RA, RB, RC, RD, RF, dulc a, RU, STV and STB). The total percentage of SG with ESI-MS identified structure obtained by the external standard method was 24.1% (including REB O, REB M, REB N, etc.) using Reb-A as reference standard and mass calibration calculation. The total percentage of SG without the identified structure obtained by the external standard method using Reb-A as reference standard was 14.7%.
FIG. 8 shows a spectrum of 150mg sample SCJ2017625-26/10 ml. FIG. 9 shows a chromatogram of the total ion current of sample SCJ 2017625-26.
Table 10 steviol glycosides in sample SCJ2017625-26 (149.3 mg/10ml in sample)
Figure SMS_24
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Figure SMS_25
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Figure SMS_26
Table 11 shows SG compositions of sample SCJ20171008 (commercially available from Sweet Green fields. Prepared according to the method described in example 11. Is a powder spray dried with 70% ethanol desorption solution). The total SG was 95.4%. The total percentage of SG obtained by the external standard method using the authentic reference standard was 61.4%. The total percentage of SG with ESI-MS identified structure obtained by the external standard method was 20.0% using Reb-A as reference standard and mass calibration calculation. The total percentage of SG without the identified structure obtained by the external standard method using Reb-A as reference standard was 14.0%.
FIG. 10 shows a spectrum of 150mg sample SCJ20171008/10 ml. Fig. 11 shows a chromatogram of the total ion current of sample SCJ 20171008.
TABLE 11 steviol glycosides in sample SCJ20171008 (150.5 mg/10ml in sample)
Figure SMS_27
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Figure SMS_28
Table 12 shows SG compositions of sample SCJ20171105-1 (commercially available from Sweet GreenFields. Powder spray dried with 30% ethanol desorption solution) prepared according to the method described in example 11. The total SG was 102%. The total percentage of SG obtained by the external standard method using the authentic reference standard was 62.8%. The total percentage of SG with ESI-MS identified structure obtained by the external standard method was 25.9% using Reb-A as reference standard and mass calibration calculation. The total percentage of SG without the identified structure obtained by the external standard method using Reb-A as reference standard was 12.7%.
FIG. 12 shows a spectrum of 150mg sample SCJ 20171105-1. FIG. 13 shows a chromatogram of the total ion current of sample SCJ 20171105-1.
TABLE 12 steviol glycosides in sample SCJ20171105-1 (145.5 mg/10ml in sample)
Figure SMS_29
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Figure SMS_30
Table 13 shows SG compositions of sample SCJ20171009 (commercially available from Sweet Green fields. Prepared according to the method described in example 11. Is a powder spray dried with 70% ethanol desorption solution). The total SG was 96.4%. The total percentage of SG obtained by the external standard method using the authentic reference standard was 59.8%. The total percentage of SG with ESI-MS identified structure obtained by the external standard method was 22.2% using Reb-A as reference standard and mass calibration calculation. The total percentage of SG without the identified structure obtained by the external standard method using Reb-A as reference standard was 14.4%.
FIG. 14 shows a spectrum of a 150mg sample SCJ 20171009. Fig. 15 shows a chromatogram of the total ion current of sample SCJ 20171009.
TABLE 13 steviol glycosides in sample SCJ20171009 (149.7 mg/10ml in sample)
Figure SMS_31
/>
Figure SMS_32
Table 14 shows SG compositions of samples SCJ20170220-24 (commercially available from Sweet Green fields. Prepared according to the method described in example 11. Powder spray dried with 70% ethanol desorption solution). The total SG was 95.5%. The total percentage of SG obtained by the external standard method using the authentic reference standard was 63.7%. The total percentage of SG with ESI-MS identified structure obtained by the external standard method was 22.1% using Reb-A as reference standard and mass calibration calculation. The total percentage of SG without the identified structure obtained by the external standard method using Reb-A as reference was 9.64%.
FIG. 16 shows a spectrum of 150mg sample SCJ 20170220-24. FIG. 17 shows a chromatogram of the total ion current of sample SCJ 20170220-24.
TABLE 14 steviol glycosides in sample SCJ20170220-24 (147.2 mg/10ml in sample)
Figure SMS_33
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Figure SMS_34
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Figure SMS_35
EXAMPLE 11 SG compositions of exemplary samples
Multiple samples of the exemplary liquid formulations were subjected to HPLC to determine the SG composition of the formulation. Standard calibration HPLC using RA, RB, RC, RD, RE, RF, RG, RM and RN.
Raw materials
Reference standards for steviol glycosides (R A, RB, RC, RD, RE, RF, RG, RM, RN) are provided by Chromadex (LGC germany). Solvents and reagents (HLC grade) are provided by VMR (vienna) or sigma-aldrich (vienna).
Preparation of sample compositions No.1-13
Air-dried stevia leaf (1 kg) was extracted with distilled water at 45-55deg.C for 2 hours. The extraction phase was repeated three times. The water amount in each extraction stage was 5L,5L and 3L, respectively. The liquid extract was separated from the solids by centrifugation. The filtered supernatant extract was flocculated and the supernatant was separated by centrifugation. The supernatant was passed through a macroporous resin (1L, resin model: T28, available from Sunresin new materials Co.Ltd., china.) and then desorbed with 3L 65% ethanol/water. The desorption solution was treated with 1L of cation exchange resin and 1L of anion exchange resin for desalting and decoloring. The ion exchange resin may be any ion exchange resin known to those skilled in the art. Thereafter, the desorption solution was spray-dried into powder and designated as a crude extract. The crude extract was dissolved in 80% aqueous ethanol solution by 3 times the weight of aqueous ethanol solution. The solution was then heated to 75-80 ℃ and stirred for 1 hour. The solution was then cooled and allowed to stand at 20-25℃for 1 hour. The supernatant and the precipitate were separated by centrifugation. The resulting precipitate is used to produce other stevia extract products, such as RA97. The supernatant was distilled to recover ethanol, and then spray-dried into powder. The powder was dissolved in 10 times the weight of water and treated with macroporous resin (1L, resin model: T28, available from Sunresin new materials Co.Ltd., china). The material is desorbed with a mixture of ethanol and water having different mixing ratios. An ethanol/water mixture (the ratio of ethanol is 0% -50%) with a low mixing ratio, such as 3L of a 30% ethanol desorption solution, is concentrated and then spray dried to provide a powder. The powder contains about 4-8% rebaudioside D and 1-4% rebaudioside M. SG compositions No.1-9 are such products. An ethanol/water mixture (the ratio of ethanol is 50% -100%) with a high mixing ratio, such as 3L of a 70% ethanol desorption solution, is concentrated and then spray dried to provide a powder. The powder contains about 1.4% rebaudioside D and 0-0.2% rebaudioside M. Such SG compositions No. 10 to No. 13 belong to this product.
Sample preparation
300mg of the sample was dissolved in 20ml acetonitrile/H2O=9/1 (v/v).
HPLC method
The HPLC system contained an agilent 1100 system (autosampler, ternary gradient pump, column oven, WD-UV/VIS detector, DAD-UV/VIS detector) connected in series with an agilent mass spectrometer (ESI-MS quadrupole G1956A VL). For HPLC analysis, 150mg of the corresponding sample was dissolved in acetonitrile (1 ml) and filled to 10ml with water.
The samples were separated in Phenomenex Synergi Hydro-RP (150X3mm) at 0.8ml/min and then eluted by a gradient through Macherey-NagelNucleosil 100-7C18 (250X4.6 mm) at 45 ℃.
Mobile phase a consisted of 0.01 mole NH 4-acetate buffer (natural pH) and 0.1% acetic acid, 0.05% trimethylamine and 0.001% dichloromethane. Mobile phase B consisted of 0.01 mole NH 4-acetate buffer (natural pH), acetonitrile (1/9 v/v) and 0.1% acetic acid, 0.05% trimethylamine and 0.001% dichloromethane. The gradient was increased linearly over 20min starting from 22% b to 45% b and was left for a further 15 minutes under such conditions. The sample volume was set at 10 μl.
The detectors were set at 210nm (VWD), 205 and 254nm (DAD collecting spectra between 200-600 nm) and ESI negative mode TIC m/z 300-1500, lysis voltage 200, gain 2 (MS, 300 ℃, nitrogen 12l/min, nebulizer set at 50psig, capillary voltage 4500V).
The spectra were quantified using a 210nm assay. The molecular weight and structural information of each peak was determined using MS-spectroscopy. Detection of 254 was used to identify non-SG peaks.
Qualitative and quantitative determination
SG was identified by comparison with the retention time of a authentic reference standard and/or evaluation of the resulting mass spectrum (including cleavage pattern due to the presence of methylene chloride and interpretation of doubly charged ions).
Steviol glycosides were quantified by external standard methods. In the absence of a reference standard, reb-A was quantified.
The maximum calibration range of the reference standard is a range of 0.1-50mg/10ml (dissolved in acetonitrile/h2o=9/1 (v/v)).
Tables 15-27 show SG content in exemplary compositions of the present invention.
FIG. 18 depicts a spectrum corresponding to the composition shown in Table 15.
TABLE 15 SG No.1 of sample composition (182.3 mg/10 ml)
Figure SMS_36
Figure SMS_37
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Table 16 SG No.3 (154.4 mg/10 ml) for the sample composition
Figure SMS_38
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Figure SMS_39
TABLE 17 SG No.4 (149.5 mg/10 ml) for sample compositions
Figure SMS_40
Figure SMS_41
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TABLE 18 SG No.5 of sample composition (151.4 mg/10 ml)
Figure SMS_42
Figure SMS_43
/>
Table 19 SG No.6 (157.3 mg/10 ml) for the sample composition
Figure SMS_44
Figure SMS_45
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Table 20 SG No.7 (164.6 mg/10 ml) for the sample composition
Figure SMS_46
140PIUS-CN200139.D1YBX
Figure SMS_47
Table 21 SG No.8 (156.8 mg/10 ml) of sample composition
Figure SMS_48
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Figure SMS_49
Table 22 SG No.9 (156.8 mg/10 ml) of the sample composition
Figure SMS_50
/>
Figure SMS_51
Table 23 SG No.10 (150.7 mg/10 ml) for the sample composition
Figure SMS_52
/>
Figure SMS_53
TABLE 24 SG No.11 of sample composition (160.6 mg/10 ml)
Figure SMS_54
/>
Figure SMS_55
Table 25 SG No.12 (166.6 mg/10 ml) for sample composition
Figure SMS_56
/>
Figure SMS_57
Table 26 sample composition SG No.13 (165.1 mg/10 ml)
Figure SMS_58
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Figure SMS_59
Example 12 taste Properties and solubility relative to RA97
Raw materials
Figure SMS_60
* Total Steviol Glycosides (TSG) are all glycosylated derivatives based on steviol.
Solution
In order to make the TSG content in the solution almost the same, the raw materials were dissolved in deionized water of different concentrations, thus obtaining a solution having almost the same sweetness.
Sample numbering Composition and method for producing the same Concentration of
Sample 1 Composition No.5 of example 11 830ppm
Sample 2 RA97 500ppm
Evaluation
The sugar, bitterness, aftertaste and intertwined sweetness of each sample was evaluated by six trained panel of panelists, each characteristic being 0-5 points, with higher scores indicating a stronger sensation of that characteristic.
Figure SMS_61
Conclusion(s)
Sample 1 (composition No.5 of example 11) contained more RD and RM than sample 2 (RA 97). It is evident that the taste profile of composition No.5 is superior to RA97.
Long-term solubility
The solubility of composition No.5 of example 11 in deionized water was also evaluated.
Material Concentration of Time of clear solution
Composition No.5 of example 11 10％ >21 days
Composition No.5 of example 11 30％ >21 days
Composition No.5 of example 11 50％ >21 days
Example 13 summary of data for samples of example 11
For the 9 most common SGs (RA, ST, RB, RC, RD, RF, dulcoside-a, rubusoside, STB) and 13 common SGs (RA, ST, RB, RC, RD, RE, RF, RM, RN, RO, dulcoside-a, rubusoside, STB), the SG compositions in the sample of example 11 are listed.
Table 27 comparison of SG in sample compositions
Figure SMS_62
Figure SMS_63
The sample of example 11 is listed for the percentage of the composition consisting of SG having a molecular weight greater than 965 daltons.
Table 28 comparison of high molecular weight SG in sample compositions
Figure SMS_64
Figure SMS_65
EXAMPLE 14 SG compositions of exemplary samples
In a separate analysis, multiple samples of additional exemplary liquid formulations were subjected to HPLC to determine SG composition of the formulations. Standard calibration HPLC using RA, RB, RC, RD, RE, RF, RG, RM and RN.
Raw materials
Reference standards for steviol glycosides (Reb a, reb B, reb C, reb D, reb E, reb F, reb G, reb M, reb N) are provided by Chromadex (LGC germany). Solvents and reagents (HLC grade) are provided by VMR (vienna) or sigma-aldrich (vienna).
Davisil Grade 633 (high purity Grade silica gel, pore size)
Figure SMS_66
200-425 mesh size) is provided by sigma-aldrich (vienna).
Sample preparation
300mg of the sample was dissolved in 20ml acetonitrile/H2O=9/1 (v/v).
HPLC method
The HPLC system contained an agilent 1100 system (autosampler, ternary gradient pump, column oven, WD-UV/VIS detector, DAD-UV/VIS detector) connected in series with an agilent mass spectrometer (ESI-MS quadrupole G1956A VL). For HPLC analysis, 150mg of the corresponding sample was dissolved in acetonitrile (1 ml) and filled to 10ml with water.
The samples were separated in Phenomenex Synergi Hydro-RP (150X3mm) at 0.8ml/min and then eluted by a gradient through Macherey-NagelNucleosil 100-7C18 (250X4.6 mm) at 45 ℃.
Mobile phase a consisted of 0.01 mole NH 4-acetate buffer (natural pH) and 0.1% acetic acid, 0.05% trimethylamine and 0.001% dichloromethane. Mobile phase B consisted of 0.01 mole NH 4-acetate buffer (natural pH), acetonitrile (1/9 v/v) and 0.1% acetic acid, 0.05% trimethylamine and 0.001% dichloromethane. The gradient was increased linearly over 20min starting from 22% b to 45% b and was left for a further 15 minutes under such conditions. The sample volume was set at 10 μl.
The detectors were set at 210nm (VWD), 205 and 254nm (DAD collecting spectra between 200-600 nm) and ESI negative mode TIC m/z 300-1500, lysis voltage 200, gain 2 (MS, 300 ℃, nitrogen 12l/min, nebulizer set at 50psig, capillary voltage 4500V).
The spectra were quantified using a 210nm assay. The molecular weight and structural information of each peak was determined using MS-spectroscopy. Detection of 254 was used to identify non-SG peaks.
Qualitative and quantitative determination
SG was identified by comparison with the retention time of a authentic reference standard and/or evaluation of the resulting mass spectrum (including cleavage pattern due to the presence of methylene chloride and interpretation of doubly charged ions).
Steviol glycosides were quantified by external standard methods. In the absence of a reference standard, reb-A was quantified.
The maximum calibration range of the reference standard is 0.1-50mg/10ml (dissolved in acetonitrile/H 2 O=9/1 (v/v).
Tables 29-31 show SG content in exemplary compositions of the present invention.
Table 29 batch No. 20180122-2-1 steviol glycosides (163.4 mg/10 ml)
Lot number 20180122-2-1: commercially available from Sweet Green Fields. Prepared according to the method of example 11. Is a spray-dried powder of the supernatant of the crude extract.
Figure SMS_67
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Figure SMS_68
Table 30 batch No. 20180156-2 steviol glycosides (172.1 mg/10 ml)
Lot number 20180156-2: commercially available from Sweet GreenFields. Prepared according to the method of example 11. Is a spray-dried powder of the supernatant of the crude extract.
Figure SMS_69
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Figure SMS_70
Figure SMS_71
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Table 31, lot number 20180143-1 steviol glycosides (168.9 mg/10 ml)
Lot number 20180143-1: commercially available from Sweet GreenFields. Prepared according to the method of example 11. Is a spray-dried powder of the supernatant of the crude extract.
Figure SMS_72
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Figure SMS_73
EXAMPLE 15 SG compositions of exemplary samples
In another separate analysis, multiple samples of additional exemplary liquid formulations were subjected to HPLC to determine the SG composition of the formulation. Standard calibration HPLC using RA, RB, RC, RD, RE, RF, RG, RM and RN.
Raw materials
Reference standards for steviol glycosides (Reb a, reb B, reb C, reb D, reb E, reb F, reb G, reb M, reb N) are provided by Chromadex (LGC germany). Solvents and reagents (HLC grade) are provided by VMR (vienna) or sigma-aldrich (vienna).
Davisil Grade 633 (high purity Grade silica gel, pore size)
Figure SMS_74
200-425 mesh size) is provided by sigma-aldrich (vienna).
Sample preparation
300mg of the sample was dissolved in 20ml acetonitrile/H2O=9/1 (v/v).
HPLC method
The HPLC system contained an agilent 1100 system (autosampler, ternary gradient pump, column oven, WD-UV/VIS detector, DAD-UV/VIS detector) connected in series with an agilent mass spectrometer (ESI-MS quadrupole G1956A VL). For HPLC analysis, 150mg of the corresponding sample was dissolved in acetonitrile (1 ml) and filled to 10ml with water.
The samples were separated in Phenomenex Synergi Hydro-RP (150X 3 mm) at 0.8ml/min and then eluted by a gradient through Macherey-NagelNucleosil 100-7C 18 (250X 4.6 mm) at 45 ℃.
Mobile phase a consisted of 0.01 mole NH 4-acetate buffer (natural pH) and 0.1% acetic acid, 0.05% trimethylamine and 0.001% dichloromethane. Mobile phase B consisted of 0.01 mole NH 4-acetate buffer (natural pH), acetonitrile (1/9 v/v) and 0.1% acetic acid, 0.05% trimethylamine and 0.001% dichloromethane. The gradient was increased linearly over 20min starting from 22% b to 45% b and was left for a further 15 minutes under such conditions. The sample volume was set at 10 μl.
The detectors were set at 210nm (VWD), 205 and 254nm (DAD collecting spectra between 200-600 nm) and ESI negative mode TIC m/z 300-1500, lysis voltage 200, gain 2 (MS, 300 ℃, nitrogen 12l/min, nebulizer set at 50psig, capillary voltage 4500V).
The spectra were quantified using a 210nm assay. The molecular weight and structural information of each peak was determined using MS-spectroscopy. Detection of 254 was used to identify non-SG peaks.
Qualitative and quantitative determination
SG was identified by comparison with the retention time of a authentic reference standard and/or evaluation of the resulting mass spectrum (including cleavage pattern due to the presence of methylene chloride and interpretation of doubly charged ions).
Steviol glycosides were quantified by external standard methods. In the absence of a reference standard, reb-A was quantified.
The maximum calibration range of the reference standard is a range of 0.1-50mg/10ml (dissolved in acetonitrile/h2o=9/1 (v/v)).
Table 32 shows the SG content in exemplary compositions of the present invention.
Table 32 sample 20170705 steviol glycosides (179.7 mg/10 ml)
Sample 20170705: commercially available from Sweet Green Fields. Prepared according to the method of example 11. Is a crude extract.
Figure SMS_75
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Figure SMS_76
EXAMPLE 16 SG concentrations to achieve sweetness of 3%,5% and 7% sucrose solutions
Solutions of different SG standards and SG compositions were prepared and compared to 3%,5% and 7% sucrose solutions. The objective was to find the amount of sweetness reaching the same maximum as the reference solution.
Material
In purified H 2 Reference standards for sucrose at concentrations of 3%,5% and 7% were prepared in O. Sample composition #3 (Table 16), sample composition #4 (Table 17), sample composition #11 (Table 24) and sample composition #12 (Table 25) dilutions were also in purified H 2 O.
Sample testing
Each Sucrose Equivalent (SE) was established by a panel of trained tasters tasting a sample dilution of SG composition and comparing to 3%,5% and 7% sucrose solutions to determine each concentration (in ppm) equivalent to the sucrose concentration in sweetness.
For the sample compositions, the results are shown in table 33.
Table 33: sucrose equivalent concentration of SG sample composition
SG composition Sucrose solution SE[ppm]
Sample composition #3 3％ 160
Sample composition #4 3％ 149
Sample composition #11 3％ 164
Sample composition #12 3％ 159
Sample composition #3 5％ 398
Sample composition #4 5％ 392
Sample composition #11 5％ 404
Sample composition #12 5％ 416
Sample composition #3 7％ 651
Sample composition #4 7％ 687
Sample composition #11 7％ 701
Sample composition #12 7％ 692
Then at each SE concentration a sweet profile was generated for sample composition #3, sample composition #4, sample composition #11 and sample composition # 12. A general example of a sweet taste profile is shown in fig. 19A. The sweetness profile of 5% sucrose is shown in fig. 19B.
Sample testing
Sample composition #3, sample composition #4, sample composition #11 and sample composition #12 were tested at the concentrations shown in table 33. The results are shown in Table 34 (3% SE), table 35 (5% SE) and Table 36 (7% SE).
Table 34: sweet profile of sample composition at 3% SE
Figure SMS_77
Figure SMS_78
Table 35: sweet profile of sample composition at 5% SE
Figure SMS_79
Table 36: sweet profile of sample composition at 7% SE
Figure SMS_80
The graphical representation of the sweetness profile of sample compositions 3,4,11 and 12 is shown in fig. 20A-D.
EXAMPLE 17 establishment of charm (charming) threshold and detection threshold for SG compositions
Test solution
SG sample compositions #3 (Table 16), #4 (Table 17), #5 (Table 18), #6 (Table 19), #7 (Table 20), #8 (Table 21), #9 (Table 22), #10 (Table 23), #11 (Table 24), #12 (Table 25) and #13 (Table 26) were diluted, respectively, to establish a Charm Threshold (CT) and a Detection Threshold (DT). Equal amounts of the pooled mixtures of sample compositions #3- #10 (pools 3-10) and equal amounts of the pooled mixtures of sample compositions #11- #13 (pools 11-13) were also diluted to establish CT and DT.
Serial dilutions of 0, 2.5, 5.0, 7.5, 10.0, 12.5, 15.0, 17.5 and 20.0mg/L were prepared. Concentrations were chosen after simple, open tasting 20mg/L (5 panelists), where all sample compositions were considered "sweet".
For the triangle test, the following samples were selected: CT concentrations for cells 3-10 and cells 11-13; DT concentration of pools 3-10 and pools 11-13; sucrose CT concentration (3 g/L); and sucrose solutions (15 g/L) were evaluated as low intensity, but significantly sweet concentrations.
Determination of threshold values
The diluted solutions were presented to 10 panelists in ascending concentration order by establishing CT (defined as the concentration at which a difference from pure water was observed but no taste profile was given) and DT (defined as the concentration at which a difference from pure water was observed and a correct taste profile was given). Panellists marked their perception in the table, as shown in table 43, no taste was "0", and taste perception was "unclear? ", sweet taste sensation of" x ", or" xx "-" xxxx "is to increase sweet taste sensation.
Table 37: taste perception scoring table
Figure SMS_81
The corresponding individual threshold is then calculated from the individual panelist results according to the following formula:
equation 1a:
Figure SMS_82
and
equation 1b:
Figure SMS_83
C CT is the charm threshold concentration, C CT-1 The concentration is lower than that of C DT Is the detection threshold concentration, C DT-1 The concentration is lower than this.
The final set of values is then calculated using the following formula:
equation 2a:
Figure SMS_84
and
equation 2b:
Figure SMS_85
triangle test
24 testers were selected according to table 38 to build a scene with a 95% probability (100- β) in which 50% of panelists (pd) were able to identify the differences present, with a significance level α=0.05.
Table 38: minimum group member number for triangulation
Figure SMS_86
Panelists randomly assigned the following six sequences for two samples a and B: ABB, BAA, AAB, ABA, BBA and BAB. Samples were marked with random 3-digit numbers.
After testing, the number of correct answers (i.e., the differences between the correctly identified samples) is compared to table 39 (minimum requirement to establish differences at a given level of significance, correct answers).
Table 39: minimum number of correct answers to triangle test to establish variance
Figure SMS_87
The results of the CT concentration and DT concentration measurements are shown in tables 40-42. Bold numbers indicate majority decisions for panelists; the first evaluation was "different from water, indeterminate taste", and the second evaluation was "different from water, sweet".
Table 40: threshold concentration from test results
Figure SMS_88
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Figure SMS_89
Table 41: calculated group threshold (according to equations 1a and 1 b)
Figure SMS_90
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Figure SMS_91
Table 42: calculated group threshold (according to equations 2a and 2 b)
Figure SMS_92
Figure SMS_93
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Based on these results, the combined samples were further subjected to a triangle test to investigate the sweetness enhancing effect. Table 43 shows the concentration of the test solution, while table 44 shows the test design, and table 45 shows the results of part 1 of the triangle test.
Table 43: triangle test part 1 test concentration
Figure SMS_94
Table 44: triangle test part 1 test design
Figure SMS_95
Table 45: the test results include interpretation of triangle test part 1
Figure SMS_96
1) ..
Table 46 shows the concentration of the test solution, while table 47 shows the test design, and table 48 shows the results of part 2 of the triangle test.
Table 46: triangle test of the concentration of the test of part 2
Figure SMS_97
Figure SMS_98
Table 47: triangle test part 2 test design
Figure SMS_99
Table 48: the test results include the interpretation of triangle test part 2
Figure SMS_100
1) .. the mixture is sweeter than the corresponding pure sample
In the last series of triangular tests, the degree of sweetness increase was tested by 6 panelists. Table 49 shows the concentration of the test solution, while table 50 shows the test design, and table 51 shows the results of the part 3 of the triangle test.
Table 49: triangle test of the concentration of the test of part 3
Figure SMS_101
Table 50: triangle test part 3 test design
Figure SMS_102
Figure SMS_103
Table 51: the test results include interpretation of triangle test part 3
Figure SMS_104
1) .. sucrose 2% and sucrose 2.5% are sweeter than the mixture of sucrose 1.5% and the mixed mother liquor
Conclusion(s)
Threshold tests showed CT and DT in the range of 5-10mg sample/L. Pooled samples 3-10 and 11-13 produced group charm thresholds of 7.7 and 4.4mg/L, respectively, with corresponding detection thresholds of 8.0 and 6.8mg/L, respectively.
The triangle test convincingly shows that the combined samples of the sample composition exert a significant sweetness enhancing effect at concentrations very close to or slightly above the sweetness threshold when added at DT concentrations. The first estimate provides evidence of increasing sucrose sweetness from 1.5% sucrose to 2.0% sucrose.
EXAMPLE 18 evaluation of flavor composition
SG composition
Both SG compositions were evaluated for their equivalent sweetness and flavor modifying properties. The SG making up batches A1 and A2 are shown in table 52.
Table 52: batch composition of samples A1 and A2
Figure SMS_105
Figure SMS_106
A1 is a mixture of A1-1 to A1-5 and A2 is a mixture of A2-1 to A2-5. A1 and A2 are commercially available from Sweet Green Fields. A1 was prepared according to the procedure described in example 11. Is a powder obtained by spray drying 30% ethanol desorption solution. A2 was prepared according to the procedure described in example 11. Is powder obtained by spray drying 70% ethanol desorption solution.
Testing for sweetness
The equivalent sweetness of A1 and A2 was determined as the highest concentration of each sample, with a taste less than that of a 1.5% (m/m) sucrose solution.
The 24 test persons were selected to establish a scenario with a 95% probability (100- β) in which 50% of panelists (pd) were able to identify the differences present, with a significant level α=0.05. The statistical decisions are based on tables 44 and 45 to obtain the minimum correct answer required in the trigonometric test.
Panelists were randomly assigned to the following sequences for two samples a and B: ABB, BAA, AAB, ABA, BBA and BAB.
Samples were marked with random 3-digit numbers. All panelists recorded their observations on tables as shown in table 53.
Table 53: panelist records of sweet taste observations
Sensory code Which is sweeter?
_______/_______/_______
The panelists were counted for correct identification of the different samples and compared to the total number of panelists. The test design is a triangle test (three-point fitting method) using a 3-AFC test design. Table 54 shows samples tested in six independent experiments and table 55 shows test results.
Table 54: test design for triangle test using 3-AFC test design
Figure SMS_107
Figure SMS_108
1) ... Select concentrations according to the pre-test of 5 testers
Table 55: test results of the Iso-sweetness test
Figure SMS_109
Based on a 5% fixed significance level, the highest concentration not considered to be sweeter than the 1.5% sucrose solution was 70ppm for A1 and A2. At this concentration, A1 and A2 may act as flavoring agents due to the lack of "primary sweetness".
Flavor modifying Property test of A1 and A2
2 independent properties of the potential flavor-modifying properties of A1 and A2 were tested. In the first series of tests, the effect on sweetness intensity was evaluated. In a second series of tests, the impact on flavor perception was evaluated.
Qualitative impact on sweetness
The 24 test persons were selected to establish a scenario with a 95% probability (100- β) in which 50% of panelists (pd) were able to identify the differences present, with a significant level α=0.05. The statistical decisions are based on tables 44 and 45 to obtain the minimum correct answer required in the trigonometric test.
Panelists were randomly assigned to the following sequences for two samples a and B: ABB, BAA, AAB, ABA, BBA and BAB.
Samples were marked with random 3-digit numbers. All panelists recorded their observations on tables as shown in table 56.
Table 56: panelist records of sweet taste observations
Figure SMS_110
Figure SMS_111
The panelists were counted for correct identification of the different samples and compared to the total number of panelists. The test design is a triangle test (three-point fitting method) using a 3-AFC test design. Table 57 shows samples tested in two independent experiments.
Table 57: test design for triangle test using 3-AFC test design
Figure SMS_112
In the test using A1, 18/24 samples were evaluated for sweetness with 5% sucrose plus Awesome-01 than samples containing only 5% sucrose. The corresponding number for the A2 test is 21/24. Thus, both A1 and A2 added at a dose of 70ppm significantly increased the sweetness of the 5% sugar solution (p < < 0.001).
Quantitative effect of sweetness
After establishing the qualitative flavor-modifying effect (sweetness increase), a triangle test was performed with the same requirements as the qualitative test, with the samples shown in table 58, to estimate the quantitative effect of sweetness increase. Table 59 shows the quantitative results.
Table 58: test design for triangle test using 3-AFC test design
Figure SMS_113
Table 59: test results of the Iso-sweetness test
Figure SMS_114
Figure SMS_115
The increase in sweetness of 70ppm A1 or A2 corresponds to 1.5% sucrose based on a 5% fixed significance level.
Flavor modifying properties
Flavor modifying properties of A1 and A2 were tested in beverages consisting of water, sucrose (8.0%), carbonic acid, citric acid (0.2%) and flavoring agents (0.05-0.1%). The flavoring used is a commercially available lemon or orange flavoring.
The sensory test setup was the same as described above except that the problem was modified to "which taste better? "the samples shown in Table 60 were evaluated for the effect of A1 and A2 on flavor, and Table 61 shows the results.
Table 60: test design for triangle test using 3-AFC test design
Figure SMS_116
Table 61: investigation of test results of flavor modifying Properties
Figure SMS_117
The test results showed that both A1 and A2 exhibited flavor modifying properties.
EXAMPLE 19 SG composition of an exemplary sample
Multiple samples of the exemplary liquid formulations were subjected to HPLC to determine the SG composition of the formulation. Standard calibration HPLC using RA, RB, RC, RD, RE, RF, RG, RM and RN. The reference standard material for steviol glycosides (RA, RB, RC, RD, RE, RF, RG, RM, RN) is provided by Chromadex (LGC germany). Solvents and reagents (HLC grade) are provided by VMR (vienna) or sigma-aldrich (vienna). Davisil Grade 633 (high purity Grade silica gel, pore size)
Figure SMS_118
200-425 mesh size) is provided by sigma-aldrich (vienna).
Sample SG composition No. 1 of example 11 was dissolved in 10 times its weight of water and treated with macroporous resin (1L, resin model: T28, available from Sunresin new materials co.ltd., china). The material is desorbed with a mixture of ethanol and water having different mixing ratios. In this example, the material was desorbed first with 20% ethanol and the material was desorbed second with 70% ethanol. The solution desorbed with 20% ethanol was concentrated and then spray dried to provide a powder, which was designated FEML. The solution desorbed with 70% ethanol was concentrated and then spray dried to provide a powder, which was designated SEML.
Sample preparation
10mg of the sample was dissolved in 10ml of acetonitrile/H2O=9/1 (v/v). Clarified by syringe filtration (0.45 μm) and injected into HPLA system
HPLC method
The HPLC system consisted of an agilent 1100 system (autosampler, ternary gradient pump, column oven, WD-UV/VIS detector, DAD-UV/VIS detector) connected in series with an agilent mass spectrometer (ESI-MS quadrupole G1956A VL). For HPLC analysis, 150mg of the corresponding sample was dissolved in acetonitrile (1 ml) and filled to 10ml with water.
The samples were separated in Phenomenex Synergi Hydro-RP (150X3mm) at 0.8ml/min and then eluted by a gradient through Macherey-NagelNucleosil 100-7C18 (250X4.6 mm) at 45 ℃.
Mobile phase a consisted of 0.01 mole NH 4-acetate buffer (natural pH) and 0.1% acetic acid, 0.05% trimethylamine and 0.001% dichloromethane. Mobile phase B consisted of 0.01 mole NH 4-acetate buffer (natural pH), acetonitrile (1/9 v/v) and 0.1% acetic acid, 0.05% trimethylamine and 0.001% dichloromethane. The gradient was increased linearly over 20min starting from 22% b to 45% b and was left for a further 15 minutes under such conditions. The sample volume was set at 10 μl.
The detectors were set at 210nm (VWD), 205 and 254nm (DAD collecting spectra between 200-600 nm) and ESI negative mode TIC m/z 300-1500, lysis voltage 200, gain 2 (MS, 300 ℃, nitrogen 12l/min, nebulizer set at 50psig, capillary voltage 4500V).
The spectra were quantified using a 210nm assay. The molecular weight and structural information of each peak was determined using MS-spectroscopy. Detection of 254 was used to identify non-SG peaks.
Qualitative and quantitative determination
SG was identified by comparison with the retention time of a authentic reference standard and/or evaluation of the resulting mass spectrum (including cleavage pattern due to the presence of methylene chloride and interpretation of doubly charged ions).
Steviol glycosides are quantified by their peak area as a percentage of the peak area of the total steviol glycosides.
Tables 62 and 63 show SG content in exemplary compositions of the present invention.
Results
Table 62 steviol glycosides detected in sample FEML and quantitative analysis thereof
mg/10ml % in Total SG
Reb-D 0.09 12.14
Reb-A 0.51 70.73
Stev 0.09 12.14
Reb-B 0.04 4.99
Totals to 0.73 100
TABLE 63 steviol glycosides detected in sample SEML and quantitative analysis thereof
mg/10ml % in Total SG
Reb-O 0.10 2.16
Reb-D 0.51 11.03
Reb-M 0.12 2.63
Reb-N 0.14 2.91
Reb-E 0.06 1.30
Reb-H 0.33 7.05
Reb-I 0.15 3.24
Reb-A 2.44 52.44
Stev 0.09 1.94
Reb-C 0.51 10.84
Reb-G 0.05 0.99
Reb-B 0.06 1.39
Duke's glycoside 0.04 0.87
Steviol bisosides 0.06 1.20
Totals to 4.66 100
Conclusion(s)
Steviol glycosides can be adsorbed by macroporous resin or desorbed by ethanol solution. The concentration of the ethanol solution can be adjusted to enrich steviol glycoside with high molecular weight. When the ethanol solution concentration is about 20%, most of the non-steviol glycosides and some low molecular weight steviol glycosides are desorbed from the resin, while most of the high molecular weight steviol glycosides remain on the resin. After desorption with an ethanol solution having a concentration of about 70%, almost all steviol glycosides remaining on the resin are desorbed. Thus, steviol glycosides of high molecular weight can be purified and enriched in this example.
Although various aspects of the present application have been described with reference to preferred embodiments, workers skilled in the art will recognize that changes may be made in form and detail without departing from the spirit and scope of the invention. The present specification, including the references cited in the background, is incorporated by reference in its entirety. Those skilled in the art will recognize, or be able to ascertain, many equivalents to the specific embodiments of this application, that are described in detail herein. Such equivalents are intended to be encompassed by the scope of the following claims.

Claims (27)

1. A composition comprising two sets of SGs, a first set of SGs comprising one or more SGs having a parent structure of formula II or formula III; wherein R1 and R2 are substituents independently selected from the group consisting of glucosyl (G), rhamnosyl (R), xylosyl (X), deoxyglucosyl (dG), fructosyl (F), arabinosyl (A), galactosyl (Ga) or any combination of the foregoing, and wherein the number of glucosyl groups is equal to or greater than 4; the second set of SGs comprises one or more SGs selected from the group consisting essentially of RA, RB, stevioside, RC, RD, RM, or a combination thereof; wherein the content of the first group of SG in the total SG is 1-30wt%.
2. The composition of claim 1, wherein the weight ratio of the first set of SG to the second set of SG is 1:99;2:98;3:97;4:96;5:95;6:94;7:93;8:94;9:91;10:90;11:89;12:88;13:87;14:86;15:85;16:84;17:83;18:82;19:81;20:80;21:79;22:78;23:77;24:76;25:75;26:74;27:73;28:72;29:71;30:70;31:69;32:68;33:67;34:66;35:65;36:64;7:63;38:62;39:61;40:60;41:59;42:58;43:57;44:56;45:55;46:54;47:53;48:52;49:51;50:50;51:49;52:48;53:47;54:45;55:45;56:44;57:43;58:42;59:41;60:40;61:39;62:38;63:37;64:36;65:35;66:37;67:33;68:32;69:31;70:30;71:29;72:28;73:27;74:26;75:25;76:24;77:23;78:22;79:21;80:20;81:19;82:18;83:17;84:16;85:15;86:14;87:13;88:12;89:11;90:10;91:9;92:8;93:7;94:6;95:5;96:4;97:3;98:2 or 99:1.
3. The composition of claim 1 or 2, wherein ST is 14-40wt% of the total SG in the composition.
4. A composition according to any one of claims 1-3, wherein the one or more SGs in the first set of SGs are selected from the group consisting of related sg#2, related sg#5, RU2, RT, RW2, RW3, RU, SG-12, RH, RJ, RK, RK2, SG-ung 4, SG-ung 5, RD, RI, RL, RI3, SG-ung 6, RQ, RI2, RQ3, RT1, related sg#4, RV2, RV, RY, RN, RM, 15α -OH RM, RO and RO2.
5. The composition of any one of claims 1-4, wherein the number of rhamnosyl groups is equal to or greater than 1; and/or the number of xylitol groups is equal to or greater than 1; and/or the number of deoxyglucosyl groups is equal to or greater than 1; and/or the number of fructosyl groups is equal to or greater than 1; and/or the number of arabino groups is equal to or greater than 1; and/or the number of galactosyl groups is equal to or greater than 1.
6. Composition according to any one of claims 1 to 5, wherein RA is comprised in the composition in an amount of 10-80wt%, preferably 20-70wt%; and/or the RB is contained in the composition in an amount of 0-30wt%, preferably 0.1-25wt%; and/or the RC is included in the composition in an amount of 0-30wt%, preferably 0.1-25wt%; and/or the RD is included in the composition in an amount of from 0 to 30wt%, preferably from 0.1 to 25wt%; and/or the RM is included in the composition in an amount of from 0 to 30wt%, preferably from 0.1 to 25wt%.
7. The composition of any one of claims 1-6, wherein the composition comprises one or more SGs having a molecular weight equal to or greater than 1097 daltons, and combinations thereof, in an amount of 0-30wt%, preferably 0.1-20wt%.
8. Composition according to any one of claims 1 to 7, wherein the composition comprises one or more SG having a molecular weight equal to or greater than 1111 daltons, and combinations thereof, the SG content being 0-30wt%, preferably 0.1-20wt%.
9. The composition according to any one of claims 1-8, wherein the composition comprises one or more SGs having a molecular weight equal to or greater than 1127 daltons, and combinations thereof, the content of SG being 0-30wt%, preferably 0.1-20wt%.
10. Composition according to any one of claims 1 to 9, wherein the composition comprises one or more SG having a molecular weight equal to or greater than 1259 daltons, and combinations thereof, the SG content being from 0 to 30wt%, preferably from 0.1 to 20wt%.
11. The composition according to any one of claims 1-10, wherein the composition comprises one or more SG having a molecular weight equal to or greater than 1273 daltons, and combinations thereof, the SG being present in an amount of 0-30wt%, preferably 0.1-20wt%.
12. The composition according to any one of claims 1-11, wherein the composition comprises one or more SG having a molecular weight of 1289 daltons or more, and combinations thereof, the SG content being 0-30wt%, preferably 0.1-20wt%.
13. The composition according to any one of claims 1-12, wherein the composition comprises one or more SG having a molecular weight equal to or greater than 1305 daltons, and combinations thereof, the SG being present in an amount of 0-30wt%, preferably 0.1-20wt%.
14. The composition according to any one of claims 1-13, wherein the composition comprises one or more SG having a molecular weight equal to or greater than 1435 daltons, and combinations thereof, the SG being present in an amount of 0-30wt%, preferably 0.1-20wt%.
15. The composition of any one of claims 1-14, wherein one or more SGs in the first set of SGs comprises: 0-30wt% of the relevant sg#2, preferably 0.1-25wt%, based on the total SG in the composition; and/or, 0-30wt% of the relevant sg#5, preferably 0.1-25wt%, based on the total SG in the composition; and/or RU2, preferably 0.1-25wt%, of the total SG in the composition; and/or RT in an amount of 0-30wt%, preferably 0.1-25wt%, based on the total SG in the composition; and/or RW, preferably 0.1 to 25wt% of the total SG in the composition; and/or RW2, which represents 0-30wt% of the total SG in the composition, preferably 0.1-25wt%; and/or RW3, preferably 0.1 to 25wt% of the total SG in the composition; and/or RU in an amount of 0-30wt%, preferably 0.1-25wt%, based on the total SG in the composition; and/or SG-12, preferably 0.1-25wt%, of the total SG in the composition; and/or 0-30wt% RH, preferably 0.1-25wt%, of the total SG in the composition; and/or RJ in an amount of 0-30wt%, preferably 0.1-25wt%, based on the total SG in the composition; and/or RK in an amount of 0-30wt%, preferably 0.1-25wt%, based on the total SG in the composition; and/or RK2 in an amount of 0-30wt%, preferably 0.1-25wt%, based on the total SG in the composition; and/or SG-uk 4, preferably 0.1-25wt% of the total SG in the composition; and/or SG-ung 5, preferably 0.1 to 25wt%, of the total SG in the composition; and/or RI at 0-30wt%, preferably 0.1-25wt%, of the total SG in the composition; and/or RL accounting for 0-30wt% of the total SG in the composition, preferably 0.1-25wt%; and/or RI3 in an amount of 0-30wt%, preferably 0.1-25wt%, based on the total SG in the composition; and/or SG-nk 6, preferably 0.1-25wt%, of the total SG in the composition; and/or RQ in an amount of 0-30wt%, preferably 0.1-25wt%, based on the total SG in the composition; and/or RQ2 at 0-30wt%, preferably 0.1-25wt%, based on the total SG in the composition; and/or RQ3 at 0-30wt%, preferably 0.1-25wt%, based on the total SG in the composition; and/or RT1, preferably 0.1-25wt% of the total SG in the composition; and/or, 0-30wt% of the relevant sg#4, preferably 0.1-25wt%, based on the total SG in the composition; and/or RV of 0-30wt%, preferably 0.1-25wt%, based on the total SG in the composition; and/or RV2 accounting for 0-30wt% of the total SG in the composition, preferably 0.1-25wt%; and/or RY in an amount of 0-30wt%, preferably 0.1-25wt%, based on the total SG in the composition; and/or 15 a-OH RM in an amount of 0-30wt%, preferably 0.1-25wt%, based on the total SG in the composition; and/or RO2 in an amount of 0 to 30wt%, preferably 0.1 to 25wt%, based on the total SG in the composition.
16. The composition of any one of claims 1-15, wherein the composition has an improved taste profile, including aftertaste, bitterness and/or entanglement, as compared to a composition that does not include the composition of any one of claims 1-15.
17. The composition of any one of claims 1-16, wherein the composition has increased solubility in aqueous solution as compared to a composition that does not comprise the composition of any one of claims 1-16.
18. The composition of any one of claims 1-17, further comprising one or more non-SG sweeteners.
19. The composition of any one of claims 1-18, further comprising one or more salts.
20. The composition of any one of claims 1-19, wherein the composition comprises trace amounts of non-SG odor components.
21. The composition of any one of claims 1-20, wherein the composition is a sweetener.
22. The composition of any one of claims 1-21, wherein the composition is a flavor.
23. A process for preparing the composition of any one of claims 1-22, comprising the steps of:
Dissolving the crude extract in a first aqueous ethanol solution to form a mixture;
heating the mixture to a solution;
cooling the solution to ambient temperature;
separating the supernatant and the precipitate of the solution;
drying the supernatant to form a powder;
dissolving the powder with water to form a second solution;
treating the second solution with macroporous resin to obtain a material;
the material is desorbed with a second aqueous ethanol solution.
24. The method of claim 23, wherein the concentration of the second aqueous ethanol solution is greater than 0 and less than 50wt%, preferably 20-50wt%, more preferably 25-35wt%.
25. The method of claim 23, wherein the concentration of the second aqueous ethanol solution is 50-100wt%, preferably 60-80wt%, more preferably 65-75wt%.
26. A composition prepared by the method of preparing a composition according to any one of claims 23 to 25.
27. Use of the composition of any one of claims 1-22 or the composition of claim 26 in an oral consumer product; preferably, the composition is for use in confectioneries, condiments, chewing compositions, cereal compositions, baked goods, dairy products and sweetener compositions thereof, beverages and drinks, pharmaceutical compositions, smoking compositions or oral hygiene compositions.
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