US20180325152A1 - Stevia composition - Google Patents
Stevia composition Download PDFInfo
- Publication number
- US20180325152A1 US20180325152A1 US16/036,440 US201816036440A US2018325152A1 US 20180325152 A1 US20180325152 A1 US 20180325152A1 US 201816036440 A US201816036440 A US 201816036440A US 2018325152 A1 US2018325152 A1 US 2018325152A1
- Authority
- US
- United States
- Prior art keywords
- rebaudioside
- reb
- stevia
- mixture
- composition
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Abandoned
Links
Images
Classifications
-
- 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
-
- 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
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/28—Asteraceae or Compositae (Aster or Sunflower family), e.g. chamomile, feverfew, yarrow or echinacea
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/30—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds
- A61K8/63—Steroids; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
- A61K8/97—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from algae, fungi, lichens or plants; from derivatives thereof
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
- A61K8/97—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from algae, fungi, lichens or plants; from derivatives thereof
- A61K8/9783—Angiosperms [Magnoliophyta]
- A61K8/9789—Magnoliopsida [dicotyledons]
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
- A61K8/97—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from algae, fungi, lichens or plants; from derivatives thereof
- A61K8/9783—Angiosperms [Magnoliophyta]
- A61K8/9794—Liliopsida [monocotyledons]
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
- A61Q11/00—Preparations for care of the teeth, of the oral cavity or of dentures; Dentifrices, e.g. toothpastes; Mouth rinses
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07H—SUGARS; DERIVATIVES THEREOF; NUCLEOSIDES; NUCLEOTIDES; NUCLEIC ACIDS
- C07H1/00—Processes for the preparation of sugar derivatives
- C07H1/06—Separation; Purification
- C07H1/08—Separation; Purification from natural products
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07H—SUGARS; DERIVATIVES THEREOF; NUCLEOSIDES; NUCLEOTIDES; NUCLEIC ACIDS
- C07H15/00—Compounds containing hydrocarbon or substituted hydrocarbon radicals directly attached to hetero atoms of saccharide radicals
- C07H15/20—Carbocyclic rings
- C07H15/24—Condensed ring systems having three or more rings
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07H—SUGARS; DERIVATIVES THEREOF; NUCLEOSIDES; NUCLEOTIDES; NUCLEIC ACIDS
- C07H15/00—Compounds containing hydrocarbon or substituted hydrocarbon radicals directly attached to hetero atoms of saccharide radicals
- C07H15/20—Carbocyclic rings
- C07H15/24—Condensed ring systems having three or more rings
- C07H15/256—Polyterpene radicals
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2236/00—Isolation or extraction methods of medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicine
Abstract
Description
- The invention relates to a process for producing a highly purified food ingredient from the extract of the Stevia rebaudiana Bertoni plant and its use in various food products and beverages.
- Sugar alternatives are receiving increasing attention due to the awareness of many diseases associated with the consumption of high-sugar foods and beverages. However, many artificial sweeteners such as dulcin, sodium cyclamate and saccharin have been banned or restricted in some countries due to concerns about their safety. As a result, non-caloric sweeteners of natural origin are becoming increasingly popular. The sweet herb Stevia rebaudiana Bertoni produces a number of diterpene glycosides which feature high intensity sweetness and sensory properties superior to those of many other high potency sweeteners.
- The above-mentioned sweet glycosides, have a common aglycon, steviol, and differ by the number and type of carbohydrate residues at the C13 and C19 positions. The leaves of Stevia are able to accumulate up to 10-20% (on dry weight basis) steviol glycosides. The major glycosides found in Stevia leaves are rebaudioside A (2-10%), stevioside (2-10%), and rebaudioside C (1-2%). Other glycosides such as rebaudioside B, D, E, and F, steviolbioside and rubusoside are found at much lower levels (approx. 0-0.2%).
- Two major glycosides—stevioside and rebaudioside A (reb A), were extensively studied and characterized in terms of their suitability as commercial high intensity sweeteners. Stability studies in carbonated beverages confirmed their heat and pH stability (Chang S. S., Cook, J. M. (1983) Stability studies of stevioside and rebaudioside A in carbonated beverages. J Agric. Food Chem. 31: 409-412.)
- Steviol glycosides differ from each other not only in their molecular structures, but also by their taste properties. Usually stevioside is found to be 110-270 times sweeter than sucrose, rebaudioside A between 150 and 320 times sweeter than sucrose, and rebaudioside C between 40-60 times sweeter than sucrose. Dulcoside A is 30 times sweeter than sucrose. Rebaudioside A has the least astringent, the least bitter, and the least persistent aftertaste, thus possessing the most favorable sensory attributes in major steviol glycosides (Tanaka O. (1987) Improvement of taste of natural sweetners. Pure Appl. Chem. 69:675-683; Phillips K. C. (1989) Stevia: steps in developing a new sweetener. In: Grenby T. H. ed. Developments in sweeteners, vol. 3. Elsevier Applied Science, London. 1-43.) The chemical structure of rebaudioside A is shown in
FIG. 1 . - Methods for the extraction and purification of sweet glycosides from the Stevia rebaudiana plant using water or organic solvents are described in, for example, U.S. Pat. Nos. 4,361,697; 4,082,858; 4,892,938; 5,972,120; 5,962,678; 7,838,044 and 7,862,845.
- However, even in a highly purified state, steviol glycosides still possess undesirable taste attributes such as bitterness, sweet aftertaste, licorice flavor, etc. One of the main obstacles for the successful commercialization of stevia sweeteners are these undesirable taste attributes. It was shown that these flavor notes become more prominent as the concentration of steviol glycosides increases (Prakash I., DuBois G E., Clos J. F., Wilkens K. L., Fosdick L. E. (2008) Development of rebiana, a natural, non-caloric sweetener. Food Chem. Toxicol., 46, S75-S82.).
- Rebaudioside B (CAS No: 58543-17-2), or reb B, also known as stevioside A4 (Kennelly E. J. (2002) Constituents of Stevia rebaudiana In Stevia: The genus Stevia, Kinghorn A. D. (Ed), Taylor & Francis, London, p. 71), is one of the sweet glycosides found in Stevia rebaudiana. Sensory evaluations show that reb B was approximately 300-350 times sweeter than sucrose, while for reb A this value was approximately 350-450 (Crammer, B. and Ikan, R. (1986) Sweet glycosides from the Stevia plant. Chemistry in Britain 22, 915-916, and 918). The chemical structure of rebaudioside B is shown in
FIG. 2 . - It was believed that reb B forms from the partial hydrolysis of rebaudioside A during the extraction process (Kobayashi, M., Horikawa, S., Degrandi, I. H., Ueno, J. and Mitsuhashi, H. (1977) Dulcosides A and B, new diterpene glycosides from Stevia rebaudiana. Phytochemistry 16, 1405-1408). However, further research has shown that reb B occurs naturally in the leaves of Stevia rebaudiana and is currently one of nine steviol glycosides recognized by FAO/JECFA (United Nations' Food and Agriculture Organization/Joint Expert Committee on Food Additives) in calculating total steviol glycosides' content in commercial steviol glycoside preparations (FAO JECFA (2010) Steviol Glycosides, Compendium of Food Additive Specifications, FAO JECFA Monographs 10, 17-21).
- Only a few methods are described in literature for preparing reb B.
- Kohda et al., (1976) prepared reb B by hydrolysis of reb A with hesperidinase. Reb B was also prepared by alkaline saponification of reb A. The said saponification was conducted in 10% potassium hydroxide-ethanol. The solution was acidified with acetic acid, and extracted with n-butanol. The butanol layer was washed with water and concentrated at low temperature in vacuo. The residue was crystallized from methanol to give reb B. (Kohda, H., Kasai, R., Yamasaki, K., Murakami, K. and Tanaka, O. (1976) New sweet diterpene glucosides from Stevia rebaudiana. Phytochemistry 15, 981-983). The described processes might be suitable for laboratory scale preparation of reb B, but are not suitable for any large scale or commercial reb B preparation.
- Ahmed et al., used mild alkaline hydrolysis of reb A to prepare reb B. According to the described procedure, reb A was hydrolyzed to reb B by refluxing with 10% aqueous KOH at 100° C. for 1 hr. After neutralization with glacial acetic acid, the precipitated substance was recrystallized twice from methanol (Ahmed M. S., Dobberstein R. H., and Farnsworth N. R. (1980) Stevia rebaudiana: I. Use of p-bromophenacyl bromide to enhance ultraviolet detection of water-soluble organic acids (steviolbioside and rebaudioside B) in high-performance liquid chromatographic analysis, J. Chromatogr., 192, 387-393).
- The use of methanol as recrystallization media as described in the literature will require its subsequent removal from the product. It is noted that handling of toxic substances such as methanol requires specialized manufacturing installations and, when applied in food processing, sophisticated food safety measures.
- It is also noted that no significant work has been conducted to determine the potential of reb B as a sweetener or food ingredient. Moreover, reb B is often viewed as process artifact and unnecessary impurity in commercial steviol glycosides preparations. No significant evaluation of the influence of reb B on the overall taste profile of steviol glycoside preparations has been conducted.
- The water solubility of reb B is reported to be about 0.1% (Kinghorn A. D. (2002) Constituents of Stevia rebaudiana In Stevia: The genus Stevia, Kinghorn A. D. (Ed), Taylor & Francis, London, p. 8). In many food processes where highly concentrated ingredients are used, a highly soluble form of reb B will be necessary.
- Considering the facts mentioned above, there is a need to evaluate reb B as a sweetener and food ingredient and to develop a simple and efficient process for food grade reb B preparations suitable for food and other applications.
- It is further noted that by having a carboxyl group in the molecule makes it possible for reb B to exist in the forms of various carboxylate salts. Prior to this invention, it is not believed that different carboxylate salt form of reb B had been prepared or evaluated for their impact on taste profiles.
- Within the description of this invention we will show that, when applied in specific manner, carboxyate salts of reb B may impact the taste profile and offer significant advantages for the use of stevia sweeteners in various applications.
- The present invention is aimed to overcome the disadvantages of existing Stevia sweeteners. The invention describes a process for producing a high purity food ingredient from the extract of the Stevia rebaudiana Bertoni plant and use thereof in various food products and beverages as a sweetness and flavor modifier.
- The invention, in part, pertains to an ingredient comprising steviol glycosides of Stevia rebaudiana Bertoni plant. The steviol glycodsides are selected from the group consisting of stevioside, rebaudioside A (
FIG. 1 ), rebaudioside B (FIG. 2 ), rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, dulcoside A, steviolbioside, rubusoside, as well as other steviol glycosides found in Stevia rebaudiana Bertoni plant and mixtures thereof. - The invention, in part, pertains to a process for producing an ingredient containing rebaudioside B, and stevioside, rebaudioside A, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, dulcoside A, steviolbioside, rubusoside, as well as other steviol glycosides found in Stevia rebaudiana Bertoni plant and mixtures thereof.
- In the invention, rebaudioside A commercialized by PureCircle Sdn. Bhd. (Malaysia), containing, rebaudioside A (about 95-100%), stevioside (about 0-1%), rebaudioside C (about 0-1%), rebaudioside F (about 0-1%), rebaudioside B (about 0.1-0.8%), rebaudioside D (about 0-1%), and other glycosides amounting to total steviol glycosides' content of at least 95%, may be used as a starting material. Alternatively stevia extracts with different ratios of steviol glycosides may be used as starting materials.
- In one embodiment, the starting material is subjected to partial or full conversion into reb B using an alkaline conversion process. The obtained reb B is then transformed into a carboxylate salt form by interacting with the respective base. These salt forms are utilized in similar manner as “original” reb B with a carboxyl group.
- The obtained reb B or its carboxylate salt forms, and mixtures thereof may be subjected to additional thermal treatment to increase solubility.
- The obtained products were applied in various foods and beverages as sweeteners, sweetener enhancers and flavor modifiers, including soft drinks, ice cream, cookies, bread, fruit juices, milk products, baked goods and confectionary products.
- It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory and are intended to provide further explanation of the invention as claimed.
- The accompanying drawings are included to provide a further understanding of the invention. The drawings illustrate embodiments of the invention and together with the description serve to explain the principles of the embodiments of the invention.
-
FIG. 1 shows the chemical structure of rebaudioside A. -
FIG. 2 shows the chemical structure of rebaudioside B -
FIG. 3 shows an HPLC chromatogram of a stevia composition comprising rebaudioside A and rebaudioside B. - Advantages of the present invention will become more apparent from the detailed description given hereinafter. However, it should be understood that the detailed description and specific examples, while indicating preferred embodiments of the invention, are given by way of illustration only, since various changes and modifications within the spirit and scope of the invention will become apparent to those skilled in the art from this detailed description.
- Rebaudioside A commercialized by PureCircle Sdn. Bhd. (Malaysia), containing, rebaudioside A (about 95-100%), stevioside (about 0-1%), rebaudioside C (about 0-1%), rebaudioside D (about 0-1%), rebaudioside F (about 0-1%), rebaudioside B (about 0.1-0.8%) and other glycosides amounting to total steviol glycosides' content of at least about 95%, may be used as a starting material. Alternatively stevia extracts with different ratios of steviol glycosides may be used as starting materials.
- The HPLC analysis of the raw materials and products can be performed on an Agilent Technologies 1200 Series (USA) liquid chromatograph, equipped with Phenomenex Prodigy ODS3, 5 (4.6×250 mm) column at 40° C. The mobile phase was 32:68 mixture of acetonitrile and 10 mmol/L sodium phosphate buffer (about pH 2.6) at 1 mL/min. A diode array detector set at 210 nm can be used as the detector. One example of an HPLC chromatogram thus obtained is shown in
FIG. 3 . - As used herein, unless specified further, “reb B” and “reb B composition” shall be used interchangeably to refer to purified rebaudioside B or rebaudioside B in combination with any other chemical entity.
- One way to obtain reb B starting with reb A is described as follows. Reb A is dispersed in aqueous alkaline solution. The concentration of reb A is about 0-50% (w/v) preferably about 10-25%. The preferred alkaline agents include potassium hydroxide and sodium hydroxide, however other agents capable of increasing the pH of the media above about pH 7 may be used as well or alternatively. The concentration of alkaline agents is about 0.05-2.0M, preferably about 0.1-1.0M. The mixture is incubated at about 10-150° C., preferably about 30-100° C., for a period of about 0.5-48 hrs, preferably about 1-24 hrs. As a result, reb A is hydrolyzed to reb B. The molar yield of conversion of reb B is about 5-100%, preferably about 10-90%.
- After the reaction, the alkaline agent is neutralized by an acid, preferably by sulfuric acid or ortho-phosphoric acid until a pH of about 3.0-5.0 is reached, preferably until a pH of about 3.0-4.0 is reached. Upon neutralization, a precipitate is formed. The precipitate is separated by any method known in the art such as filtration or centrifugation and washed with water until the water reaches a pH of about 4.0-5.0. The obtained crystalline material is dried under vacuum at about 60-105° C. to yield a mixture of reb A and reb B having a ratio of about 5%:95% to about 95%:5% (w/w), preferably about 50%:50% to about 90%:10% (w/w).
- To obtain purified reb B, in one embodiment the separated precipitate described above is suspended in water and the mixture is subjected to continuous agitation over about 0.5-24 hrs, preferably about 1-3 hours, at about 50-100° C., preferably about 60-80° C. The ratio of precipitate to water (w/v) is about 1:5 to about 1:20, preferably about 1:10 to about 1:15. The washed crystals are separated and dried under vacuum at about 60-105° C. to yield reb B with about 99% purity.
- The following procedure can be used to increase the water solubility of reb B or any reb B composition. The obtained compositions generally have a water solubility of less than about 0.2% (w/v). In order to increase the solubility of these compositions, the reb B composition is combined with the water at ratio of about 1:1 (w/w) and the obtained mixture is subjected to a gradient heat treatment which results in a high stability and high concentration solution. The gradient of about 1° C. per minute is used in heating the mixture. The mixture is heated to the temperature of about 110-140° C., preferably about 118-125° C. and is held at maximum temperature for about 0-120 min, preferably about 50-70 min. After the heat treatment, the solution is cooled down to room temperature at gradient of about 1° C. per minute. The solution is spray dried by a laboratory spray drier operating at about 175° C. inlet and about 100° C. outlet temperatures. An amorphous form of the composition is obtained with greater than about 20% solubility in water at room temperature.
- Reb B obtained using the processes described above, or any other process, can be fully or partially converted into a carboxylate salt form. Reb B, or a composition containing reb B, preferably reb B with a purity greater than 90% (w/w), is dispersed in the water to make an aqueous dispersion with 5-50% (w/v), preferably 5-15% solids content. Excess base is added to achieve a pH level of 6.5-14.0, preferably 8.5-11.0. The obtained mixture is incubated for 0.1-24 hrs, preferably 1-3 hrs. Then the suspended solids are separated by filtration and washed with water until neutral pH of the washing water is achieved. Alternatively other reactions able to convert reb B into a carboxylate salt form may be used. The preferred cations are K+ and Na+, and the respective bases—KOH and NaOH—are used. However other carboxylate salts of reb B can be prepared in a similar manner by using the base corresponding to the desired carboxylate salt.
- The obtained reb B carboxylate salt can be further purified and its solubility enhanced as described above.
- While not intending to be bound by theory, it is believed that any steviol glycoside having a carboxyl group can be converted into its carboxylate salt form for improving the taste and/or sweetness profile of the molecule. Another example of a steviol glycoside containing a carboxyl group is steviolbioside.
- The reb B carboxylate salt described above can be used as a sweetness enhancer, a flavor enhancer and/or a sweetener in various food and beverage products. Non-limiting examples of food and beverage products include carbonated soft drinks, ready to drink beverages, energy drinks, isotonic drinks, low-calorie drinks, zero-calorie drinks, sports drinks, teas, fruit and vegetable juices, juice drinks, dairy drinks, yoghurt drinks, alcohol beverages, powdered beverages, bakery products, cookies, biscuits, baking mixes, cereals, confectioneries, candies, toffees, chewing gum, dairy products, flavored milk, yoghurts, flavored yoghurts, cultured milk, soy sauce and other soy base products, salad dressings, mayonnaise, vinegar, frozen-desserts, meat products, fish-meat products, bottled and canned foods, tabletop sweeteners, fruits and vegetables.
- Additionally the reb B carboxylate salt compositions can be used in drug or pharmaceutical preparations and cosmetics, including but not limited to toothpaste, mouthwash, cough syrup, chewable tablets, lozenges, vitamin preparations, and the like.
- The compositions can be used “as-is” or in combination with other sweeteners, flavors and food ingredients.
- Non-limiting examples of sweeteners include steviol glycosides, stevioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, dulcoside A, steviolbioside, rubusoside, as well as other steviol glycosides found in Stevia rebaudiana Bertoni plant and mixtures thereof, stevia extract, Luo Han Guo extract, mogrosides, high-fructose corn syrup, corn syrup, invert sugar, fructooligosaccharides, inulin, inulooligosaccharides, coupling sugar, maltooligosaccharides, maltodextins, corn syrup solids, glucose, maltose, sucrose, lactose, aspartame, saccharin, sucralose, sugar alcohols.
- Non-limiting examples of flavors include lemon, orange, fruit, banana, grape, pear, pineapple, bitter almond, cola, cinnamon, sugar, cotton candy, vanilla flavors.
- Non-limiting examples of other food ingredients include flavors, acidulants, organic and amino acids, coloring agents, bulking agents, modified starches, gums, texturizers, preservatives, antioxidants, emulsifiers, stabilisers, thickeners, gelling agents.
- The following examples illustrate various embodiments of the invention. It will be understood that the invention is not limited to the materials, proportions, conditions and procedures set forth in the examples, which are only illustrative.
- 100 g of rebaudioside A produced by PureCircle Sdn. Bhd. (Malaysia), containing, 98.1% rebaudioside A, 0.3% stevioside, 0.2 rebaudioside C, 0.2% rebaudioside F, 0.4% rebaudioside B and 0.6% rebaudioside D was dispersed in 1000 mL aqueous KOH (1M) and incubated at 50° C. for 2 hours. The mixture temperature was decreased to 20° C. and the pH was adjusted to pH 4.0 with sulfuric acid. The solution was held under moderate agitation conditions for 4 hours and a precipitate was formed. The precipitate was filtered and washed on the filter with 2000 mL of water. The washed crystals were dried under vacuum to yield 86 g material containing about 84% reb A and 16% reb B. The water solubility (at 25° C.) of obtained material was about 0.2% (w/v).
- 100 g of rebaudioside A produced by PureCircle Sdn. Bhd. (Malaysia), containing, 98.1% rebaudioside A, 0.3% stevioside, 0.2 rebaudioside C, 0.2% rebaudioside F, 0.4% rebaudioside B and 0.6% rebaudioside D was dispersed in 1000 mL aqueous KOH (1M) and incubated at 80° C. for 5 hours. The mixture temperature was decreased to 20° C. and the pH was adjusted to about pH 4.0 with sulfuric acid. The solution was held under moderate agitation conditions for 4 hours and a precipitate was formed. The precipitate was filtered and washed on the filter with 2000 mL of water. The washed crystals were dried under vacuum to yield about 75 g material containing about 9% reb A and about 91% reb B. The water solubility (at 25° C.) of obtained material was about 0.1% (w/v).
- 100 g of rebaudioside A produced by PureCircle Sdn. Bhd. (Malaysia), containing, 98.1% rebaudioside A, 0.3% stevioside, 0.2 rebaudioside C, 0.2% rebaudioside F, 0.4% rebaudioside B and 0.6% rebaudioside D was dispersed in 1000 mL aqueous KOH (1M) and incubated at 80° C. for 7 hours. The mixture temperature was decreased to 20° C. and the pH was adjusted to about pH 4.0 with sulfuric acid. The solution was held under moderate agitation conditions for 3-4 hours and a precipitate was formed. The precipitate was filtered and washed on the filter with 2000 mL of water. The washed crystals were dried under vacuum to yield about 71 g material containing about 99.1% reb B. The water solubility (at 25° C.) of obtained material was about 0.1% (w/v).
- 75 g of material prepared according to EXAMPLE 2 was suspended in 1000 mL water. The mixture temperature was increased to 70° C. The suspension was held under moderate agitation conditions for 4 hours. The crystals were filtered and dried under vacuum to yield about 65 g material containing about 99.0% reb B. The water solubility (at 25° C.) of obtained material was about 0.1% (w/v).
- 100 g of reb B prepared according to EXAMPLE 4 was suspended in 1000 mL water. The suspension was held under moderate agitation conditions at room temperature for 1 hr. The pH of the mixture was adjusted to pH 11.0 with 1M KOH solution. The obtained mixture was agitated for 3 hrs. The crystals were filtered and washed with water on the filter until the washing water reached a neutral pH. The obtained crystalline material was dried under vacuum to yield about 95 g material. The water solubility (at 25° C.) of obtained material was about 0.1% (w/v).
- 50 g material prepared according to EXAMPLE 1 was mixed with 50 g of water and incubated in thermostatted oil bath. The temperature was increased at 1° C. per minute to 121° C. The mixture was maintained at 121° C. for 1 hour and then the temperature was decreased to room temperature (25° C.) at 1° C. per minute. The solution was dried using YC-015 laboratory spray drier (Shanghai Pilotech Instrument & Equipment Co. Ltd., China) operating at 175° C. inlet and 100° C. outlet temperature. About 47 g of an amorphous powder was obtained with about 25% (w/v) solubility in water (at 25° C.).
- 42 g of reb A produced by PureCircle Sdn. Bhd. (Malaysia) with purity of 99.2% (dry basis) and 8 g of reb B prepared according to EXAMPLE 4 were mixed with 50 g of water and incubated in thermostatted oil bath. The temperature was increased at 1° C. per minute to 121° C. The mixture was maintained at 121° C. for 1 hour and then the temperature was decreased to room temperature (25° C.) at 1° C. per minute. The solution was dried using YC-015 laboratory spray drier (Shanghai Pilotech Instrument & Equipment Co. Ltd., China) operating at 175° C. inlet and 100° C. outlet temperature. About 48 g of an amorphous powder was obtained with about 1.5% (w/v) solubility in water (at 25° C.).
- 42 g of reb A produced by PureCircle Sdn. Bhd. (Malaysia) with purity of 99.2% (dry basis) and 8 g of reb B potassium salt prepared according to EXAMPLE 5 were mixed with 50 g of water and incubated in thermostatted oil bath. The temperature was increased at 1° C. per minute to 121° C. The mixture was maintained at 121° C. for 1 hour and then the temperature was decreased to room temperature (25° C.) at 1° C. per minute. The solution was dried using YC-015 laboratory spray drier (Shanghai Pilotech Instrument & Equipment Co. Ltd., China) operating at 175° C. inlet and 100° C. outlet temperature. About 49 g of an amorphous powder was obtained with about 2.5% (w/v) solubility in water (at 25° C.).
- Orange concentrate (35%), citric acid (0.35%), ascorbic acid (0.05%), orange red color (0.01%), orange flavor (0.20%), and 0.05% stevia composition, were blended and dissolved completely in water (up to 100%) and pasteurized. The stevia composition was selected from a commercial stevia extract (containing stevioside 26%, rebaudioside A 55%, and 16% of other glycosides), a commercial rebaudioside A (containing 98.2% reb A) or material obtained according to EXAMPLE 7 and EXAMPLE 8.
- The sensory evaluations of the samples are summarized in Table 1. The data show that the best results can be obtained by using the composition obtained according to EXAMPLE 8. Particularly the drinks prepared with said composition exhibited a rounded and complete flavor profile and mouthfeel.
-
TABLE 1 Evaluation of orange juice drink samples Comments Sample Flavor Aftertaste Mouthfeel Stevia Extract Sweet, licorice notes Bitterness and Not acceptable aftertaste Reb A Sweet, slight licorice notes Slight bitterness and Not acceptable aftertaste EXAMPLE 7 High quality sweetness, Clean, almost no Full pleasant taste almost similar to bitterness and slight sucrose, fairy rounded and aftertaste balanced flavor EXAMPLE 8 High quality sweetness, Clean, no bitterness Full pleasant taste similar to sucrose, and no aftertaste rounded and balanced flavor - The same method can be used to prepare juices and juice drinks from other fruits, such as apples, lemons, apricots, cherries, pineapples, mangoes, etc.
- Carbonated beverages made according to the formulas presented in Table 2 were prepared.
-
TABLE 2 Carbonated Beverage Formulas Quantity, % Stevia Ingredients Extract Reb A EXAMPLE 7 EXAMPLE 8 Cola flavor 0.340 0.340 0.340 0.340 ortho-Phosphoric 0.100 0.100 0.100 0.100 acid Sodium citrate 0.310 0.310 0.310 0.310 Sodium benzoate 0.018 0.018 0.018 0.018 Citric acid 0.018 0.018 0.018 0.018 Stevia composition 0.050 0.050 0.050 0.050 Carbonated water to 100 to 100 to 100 to 100 - The sensory properties were evaluated by 20 panelists. The results are summarized in Table 3.
-
TABLE 3 Evaluation of zero-calorie carbonated beverage samples Number of panelists detected the attribute Taste attribute Stevia Extract Reb A EXAMPLE 7 EXAMPLE 8 Bitter taste 15 10 2 0 Astringent taste 16 9 1 0 Aftertaste 14 12 2 0 Comments Quality of sweet taste Bitter aftertaste (15 Bitter aftertaste (10 Clean (17 of 20) Clean (20 of 20) of 20) of 20) Overall evaluation Satisfactory (1 of Satisfactory (5 of Satisfactory (16 of Satisfactory (20 of 20) 20) 20) 20) - The above results show that the beverages prepared using the composition obtained according to EXAMPLE 8 possessed the best organoleptic characteristics.
- Flour (50.0%), margarine (30.0%) fructose (10.0%), maltitol (8.0%), whole milk (1.0%), salt (0.2%), baking powder (0.15%), vanillin (0.1%) and different stevia compositions (0.03%) were kneaded well in dough-mixing machine. The obtained dough was molded and baked in oven at 200° C. for 15 minutes. The stevia compositions were selected from a commercial stevia extract (containing stevioside 26%, rebaudioside A 55%, and 16% of other glycosides), a commercial rebaudioside A (containing 98.2% reb A) and material obtained according to obtained according to EXAMPLE 7 and EXAMPLE 8.
- The sensory properties were evaluated by 20 panelists. The best results were obtained in samples containing the composition obtained according to EXAMPLE 8. The panelists noted a rounded and complete flavor profile and mouthfeel.
- Different stevia compositions (0.03%) and sucrose (4%) were dissolved in low fat milk. The stevia compositions were selected from a commercial stevia extract (containing stevioside 26%, rebaudioside A 55%, and 16% of other glycosides), a commercial rebaudioside A (containing 98.2% reb A) and the material obtained according to EXAMPLE 7 and EXAMPLE 8. After pasteurizing at 82° C. for 20 minutes, the milk was cooled to 37° C. A starter culture (3%) was added and the mixture was incubated at 37° C. for 6 hours then at 5° C. for 12 hours.
- The sensory properties were evaluated by 20 panelists. The best results were obtained in samples containing the composition obtained according to EXAMPLE 8. The panelists noted a rounded and complete flavor profile and mouthfeel.
- It is to be understood that the foregoing descriptions and specific embodiments shown herein are merely illustrative of the best mode of the invention and the principles thereof, and that modifications and additions may be easily made by those skilled in the art without departing for the spirit and scope of the invention, which is therefore understood to be limited only by the scope of the appended claims.
Claims (6)
Priority Applications (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US16/036,440 US20180325152A1 (en) | 2011-05-31 | 2018-07-16 | Stevia composition |
US17/481,945 US11712055B2 (en) | 2011-05-31 | 2021-09-22 | Stevia composition |
Applications Claiming Priority (4)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US201161491441P | 2011-05-31 | 2011-05-31 | |
PCT/US2011/047498 WO2012166163A1 (en) | 2011-05-31 | 2011-08-11 | Stevia composition |
US201414118673A | 2014-02-04 | 2014-02-04 | |
US16/036,440 US20180325152A1 (en) | 2011-05-31 | 2018-07-16 | Stevia composition |
Related Parent Applications (2)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/US2011/047498 Continuation WO2012166163A1 (en) | 2011-05-31 | 2011-08-11 | Stevia composition |
US14/118,673 Continuation US10021899B2 (en) | 2011-05-31 | 2011-08-11 | Stevia composition |
Related Child Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
US17/481,945 Continuation US11712055B2 (en) | 2011-05-31 | 2021-09-22 | Stevia composition |
Publications (1)
Publication Number | Publication Date |
---|---|
US20180325152A1 true US20180325152A1 (en) | 2018-11-15 |
Family
ID=47259693
Family Applications (3)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
US14/118,673 Active 2033-11-21 US10021899B2 (en) | 2011-05-31 | 2011-08-11 | Stevia composition |
US16/036,440 Abandoned US20180325152A1 (en) | 2011-05-31 | 2018-07-16 | Stevia composition |
US17/481,945 Active US11712055B2 (en) | 2011-05-31 | 2021-09-22 | Stevia composition |
Family Applications Before (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
US14/118,673 Active 2033-11-21 US10021899B2 (en) | 2011-05-31 | 2011-08-11 | Stevia composition |
Family Applications After (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
US17/481,945 Active US11712055B2 (en) | 2011-05-31 | 2021-09-22 | Stevia composition |
Country Status (7)
Country | Link |
---|---|
US (3) | US10021899B2 (en) |
EP (2) | EP2713763B1 (en) |
BR (1) | BR112013030701B1 (en) |
ES (1) | ES2727031T3 (en) |
MX (2) | MX364311B (en) |
PL (1) | PL2713763T3 (en) |
WO (1) | WO2012166163A1 (en) |
Families Citing this family (31)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US9107436B2 (en) | 2011-02-17 | 2015-08-18 | Purecircle Sdn Bhd | Glucosylated steviol glycoside as a flavor modifier |
US9131718B2 (en) | 2009-06-16 | 2015-09-15 | Epc (Beijing) Natural Products Co., Ltd. | Process for rebaudioside D |
US10696706B2 (en) | 2010-03-12 | 2020-06-30 | Purecircle Usa Inc. | Methods of preparing steviol glycosides and uses of the same |
US9578895B2 (en) | 2010-08-23 | 2017-02-28 | Epc (Beijing) Natural Products Co., Ltd. | Rebaudioside A and stevioside compositions |
US20140243514A1 (en) | 2010-11-19 | 2014-08-28 | Cargill, Incorporated | Method for the enrichment of rebaudioside b and/or rebaudioside d in stevia-derived glycoside compositions using adsorb-desorb chromatography with a macroporous neutral adsorbent resin |
AR083480A1 (en) | 2011-01-28 | 2013-02-27 | Tate & Lyle Ingredients | STEVIA BLENDS CONTAINING REBAUDIOSIDA B |
US8962698B2 (en) | 2011-01-28 | 2015-02-24 | Tate & Lyle Ingredients Americas Llc | Rebaudioside-mogroside V blends |
US11690391B2 (en) | 2011-02-17 | 2023-07-04 | Purecircle Sdn Bhd | Glucosylated steviol glycoside as a flavor modifier |
US9795156B2 (en) | 2011-03-17 | 2017-10-24 | E.P.C (Beijing) Plant Pharmaceutical Technology Co., Ltd | Rebaudioside B and derivatives |
MX341095B (en) * | 2011-06-03 | 2016-08-08 | Purecircle Usa | Stevia composition. |
US9771434B2 (en) | 2011-06-23 | 2017-09-26 | Purecircle Sdn Bhd | Products from stevia rebaudiana |
EP3811786A1 (en) * | 2011-09-07 | 2021-04-28 | PureCircle USA Inc. | Highly soluble stevia sweetener and method for producing thereof |
GB201217700D0 (en) | 2012-08-01 | 2012-11-14 | Tate & Lyle Ingredients | Sweetener compositions containing rebaudioside B |
WO2014098833A1 (en) | 2012-12-19 | 2014-06-26 | Indra Prakash | Compositions and methods for improving rebaudioside x solubility |
US10952458B2 (en) | 2013-06-07 | 2021-03-23 | Purecircle Usa Inc | Stevia extract containing selected steviol glycosides as flavor, salty and sweetness profile modifier |
DK3003058T4 (en) | 2013-06-07 | 2023-07-24 | Purecircle Usa Inc | STEVIA EXTRACT CONTAINING SELECTED STEVIOL GLYCOSIDES AS AROMA, SALT AND SWEETNESS PROFILE MODIFIER |
US10905146B2 (en) | 2013-07-12 | 2021-02-02 | The Coca-Cola Company | Compositions for improving rebaudioside M solubility |
EP3082461A4 (en) * | 2013-12-16 | 2017-06-28 | Cargill, Incorporated | Stabilized steviol glycoside in concentrated syrup |
AU2015210982A1 (en) * | 2014-01-29 | 2016-08-04 | Cargill, Incorporated | Stable suspension of a steviol glycoside in concentrated syrup |
US20150223505A1 (en) * | 2014-02-12 | 2015-08-13 | Purecircle Usa Inc. | Stevia composition, production method and uses |
US10264811B2 (en) * | 2014-05-19 | 2019-04-23 | Epc Natural Products Co., Ltd. | Stevia sweetener with improved solubility |
US10357052B2 (en) * | 2014-06-16 | 2019-07-23 | Sweet Green Fields USA LLC | Rebaudioside A and stevioside with improved solubilities |
US10485256B2 (en) | 2014-06-20 | 2019-11-26 | Sweet Green Fields International Co., Limited | Stevia sweetener with improved solubility with a cyclodextrin |
CN107072237B (en) | 2014-09-02 | 2021-12-14 | 谱赛科有限责任公司 | Stevia extract |
US10874130B2 (en) | 2015-08-18 | 2020-12-29 | PURE CIRCLE USA Inc. | Steviol glycoside solutions |
BR122020008481B1 (en) | 2015-10-26 | 2022-10-18 | Purecircle Usa Inc | COMPOSITION OF STEVIOL GLYCOSIDE CONTAINING REBAUDIOSIDE Q GLYCOSYLATE AND REBAUDIOSIDE R GLYCOSYLATE AND METHOD FOR IMPROVING THE SWEETNESS PROFILE OF A STEVIA SWEETENER |
WO2017106577A1 (en) | 2015-12-15 | 2017-06-22 | Purecircle Usa Inc. | Steviol glycoside compositions |
CN111565575A (en) * | 2017-11-28 | 2020-08-21 | 可口可乐公司 | Method for preparing concentrated solution of steviol glycoside and mogroside and application |
EP3768098A4 (en) * | 2018-03-23 | 2021-11-10 | Sweet Green Fields USA LLC | Steviol glycosides with improved solubilities, taste profiles and flavoring effects |
WO2021220948A1 (en) * | 2020-04-27 | 2021-11-04 | サントリーホールディングス株式会社 | Production method of steviol glycoside composition |
CA3138558C (en) | 2020-11-16 | 2024-01-30 | Church & Dwight Co., Inc. | Teeth cleaning composition comprising banana extract |
Family Cites Families (178)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3723410A (en) | 1970-12-01 | 1973-03-27 | Amazon Natural Drug Co | Method of producing stevioside |
JPS51142570A (en) | 1975-06-04 | 1976-12-08 | Morita Kagaku Kogyo | Method of imparting sweetness to food or pharmaceutical agent |
JPS525800A (en) | 1975-06-27 | 1977-01-17 | Sanyo Kokusaku Pulp Co Ltd | Method of purifying stevioside |
JPS5283731A (en) | 1976-01-01 | 1977-07-12 | Ajinomoto Co Inc | Rebaudiosides |
JPS52100500A (en) | 1976-02-18 | 1977-08-23 | Japan Organo Co Ltd | Purification and concentration of aqueous stevioside extract |
JPS52136200A (en) | 1976-05-12 | 1977-11-14 | Daicel Chem Ind Ltd | Extraction purification of stevioside |
JPS5338669A (en) | 1976-09-16 | 1978-04-08 | Toyo Soda Mfg Co Ltd | Separation of natural sweetening agent |
JPS5430199A (en) | 1977-08-08 | 1979-03-06 | Sanyo Kokusaku Pulp Co Ltd | Purification of stevia sweetening agnet |
JPS54132599A (en) | 1978-04-04 | 1979-10-15 | Sanyo Kokusaku Pulp Co Ltd | Separation and purification of stevioside sweetening |
US4219571A (en) | 1978-06-15 | 1980-08-26 | Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo | Process for producing a sweetener |
JPS5539731A (en) | 1978-09-11 | 1980-03-19 | Res Inst For Prod Dev | Extraction of stevioside |
JPS5581567A (en) | 1978-12-13 | 1980-06-19 | Res Inst For Prod Dev | Extraction and purification of stevioside |
JPS5592400A (en) | 1978-12-29 | 1980-07-12 | Daikin Ind Ltd | Purification of stevioside |
JPS55120770A (en) | 1979-03-14 | 1980-09-17 | Chisso Corp | Purification of stevioside solution |
JPS55138372A (en) | 1979-04-13 | 1980-10-29 | Chisso Corp | Purification of stevioside solution |
JPS55162953A (en) | 1979-06-04 | 1980-12-18 | Yamada Masami | Preparation of stevioside |
JPS5699768A (en) | 1980-01-09 | 1981-08-11 | Hayashibara Biochem Lab Inc | Preparation of steviol glycoside |
JPS56109568A (en) | 1980-02-01 | 1981-08-31 | Maruzen Kasei Kk | Purification of stevia sweetening substance |
JPS56121453A (en) | 1980-02-27 | 1981-09-24 | Ajinomoto Co Inc | Separation of stevioside and rebaudioside a |
JPS56121454A (en) | 1980-02-27 | 1981-09-24 | Ajinomoto Co Inc | Separation of stevioside and rebaudioside a by crystallization |
JPS56121455A (en) | 1980-02-27 | 1981-09-24 | Ajinomoto Co Inc | Separation of stevioside and rebaudioside a by crystallization |
JPS56160962A (en) | 1980-05-14 | 1981-12-11 | Dick Fine Chem Kk | Purification of solution containing stevioside-type sweetening substance |
JPS55159770A (en) | 1980-05-26 | 1980-12-12 | Res Inst For Prod Dev | Extraction and purification of stevioside |
JPS572656A (en) | 1980-06-05 | 1982-01-08 | Shinnakamura Kagaku Kogyo Kk | Decoloration and purification of stevia extract |
JPS575663A (en) | 1980-06-13 | 1982-01-12 | Res Inst For Prod Dev | Purification of stevioside through extraction |
JPS5746998A (en) | 1980-09-04 | 1982-03-17 | Fuji Food:Kk | Preparation of stevioside |
US4454290A (en) * | 1980-09-22 | 1984-06-12 | Dynapol | Stevioside analogs |
JPS5775992A (en) | 1980-10-30 | 1982-05-12 | Tama Seikagaku Kk | Purification of stevioside |
JPS5846310B2 (en) | 1980-11-19 | 1983-10-15 | 丸善化成株式会社 | How to isolate the main sweetening components in Stevia |
JPS57134498A (en) | 1981-02-12 | 1982-08-19 | Hayashibara Biochem Lab Inc | Anhydrous crystalline maltitol and its preparation and use |
US4361697A (en) | 1981-05-21 | 1982-11-30 | F. K. Suzuki International, Inc. | Extraction, separation and recovery of diterpene glycosides from Stevia rebaudiana plants |
US4353889A (en) * | 1981-06-11 | 1982-10-12 | Dynapol | Rebaudioside analogs |
JPS5820170A (en) | 1981-07-24 | 1983-02-05 | Toshizo Fukushima | Preparation of sweetener |
JPS5828246A (en) | 1981-08-10 | 1983-02-19 | Mitsubishi Acetate Co Ltd | Preparation of stevioside |
JPS5828247A (en) | 1981-08-10 | 1983-02-19 | Mitsubishi Acetate Co Ltd | Purifying method of stevioside solution |
US4404367A (en) | 1981-08-26 | 1983-09-13 | Dynapol | Glucosubstituented diterpenoid sweeteners |
JPS58149697A (en) | 1982-02-27 | 1983-09-06 | Dainippon Ink & Chem Inc | Preparation of beta-1,3-glycosyl stevioside |
JPS58212759A (en) | 1982-06-04 | 1983-12-10 | Sekisui Chem Co Ltd | Purification of stevia sweetening substance |
JPS58212760A (en) | 1982-06-04 | 1983-12-10 | Sekisui Chem Co Ltd | Purification of stevia sweetening substance |
JPS5945848A (en) | 1982-09-09 | 1984-03-14 | Morita Kagaku Kogyo Kk | Novel natural sweetener |
JPS607108U (en) | 1983-06-27 | 1985-01-18 | 大阪ヒユ−ズ株式会社 | umbrella-shaped branch line |
US4612942A (en) | 1984-03-08 | 1986-09-23 | Stevia Company, Inc. | Flavor enhancing and modifying materials |
US4657638A (en) | 1985-07-29 | 1987-04-14 | University Of Florida | Distillation column |
US4599403A (en) * | 1985-10-07 | 1986-07-08 | Harold Levy | Method for recovery of stevioside |
JPS62166861A (en) | 1986-01-20 | 1987-07-23 | Sanpack:Kk | Extraction and purification of sweetener component from dry leaf of stevia |
ES2046979T3 (en) | 1987-07-21 | 1994-02-16 | Roger H Giovanetto | PROCEDURE FOR OBTAINING ESTEVIOSIDES FROM GROSS VEGETABLE MATERIAL. |
JP3111203B2 (en) | 1987-12-26 | 2000-11-20 | 中里 隆憲 | Plants belonging to new Stevia varieties |
DE3810681A1 (en) | 1988-03-29 | 1989-10-12 | Udo Kienle | METHOD FOR PRODUCING A NATURAL SWEETENER BASED ON STEVIA REBAUDIANA AND ITS USE |
JP2898688B2 (en) | 1990-03-14 | 1999-06-02 | 日本製紙株式会社 | Highly sweetened sugar-added stevia sweetener and process for producing the same |
CN1024348C (en) | 1990-05-23 | 1994-04-27 | 孟凡彬 | Process for extraction of sweet stevia by ordinary resin |
US5576042A (en) | 1991-10-25 | 1996-11-19 | Fuisz Technologies Ltd. | High intensity particulate polysaccharide based liquids |
JPH067108A (en) | 1992-06-23 | 1994-01-18 | P C C Technol:Kk | Method for extracting and separating sweet substance of stevia rebaudiana bertoni |
TW293036B (en) * | 1992-11-27 | 1996-12-11 | Takeda Pharm Industry Co Ltd | |
JPH06192283A (en) | 1992-12-17 | 1994-07-12 | Ikeda Pan:Kk | Method for production pure rebaudioside a |
CN1032651C (en) | 1993-09-21 | 1996-08-28 | 袁斯鸣 | Method for purifying stevioside |
JP3436317B2 (en) | 1993-11-24 | 2003-08-11 | 大日本インキ化学工業株式会社 | Method for producing stevia sweetener |
JPH07177862A (en) | 1993-12-24 | 1995-07-18 | Morita Kagaku Kogyo Kk | Slightly water-soluble sweetener |
US5549757A (en) | 1994-06-10 | 1996-08-27 | Ingredient Technology Corporation | Process for recrystallizing sugar and product thereof |
JPH08214A (en) | 1994-06-17 | 1996-01-09 | Ikeda Pan:Kk | Rebaudioside a-based sweetener and its production |
JP3262458B2 (en) | 1994-07-29 | 2002-03-04 | キヤノン株式会社 | Recording device |
CN1112565A (en) | 1995-03-06 | 1995-11-29 | 北京市环境保护科学研究院 | Technology for extracting stevioside by membrane method combined technique |
JP3352860B2 (en) | 1995-10-19 | 2002-12-03 | 守田化学工業株式会社 | α-Glucosylated Stevia sweetener |
RU2111969C1 (en) | 1995-11-08 | 1998-05-27 | Республиканская научно-исследовательская лаборатория по биологически активным веществам | Method of stevioside preparing |
US5962678A (en) | 1996-09-13 | 1999-10-05 | Alberta Research Council | Method of extracting selected sweet glycosides from the Stevia rebaudiana plant |
TW557327B (en) | 1996-11-08 | 2003-10-11 | Hayashibara Biochem Lab | Kojibiose phosphorylase, its preparation and uses |
JP2002262822A (en) | 1997-01-30 | 2002-09-17 | Morita Kagaku Kogyo Kk | Sweetener obtained from plant body of variety of stevia rebaudiana cultivatable from seed |
JPH10271928A (en) | 1997-01-30 | 1998-10-13 | Morita Kagaku Kogyo Kk | New plant belonging to stevia rabaudiana berton. |
RU2156083C2 (en) | 1997-06-24 | 2000-09-20 | Дмитриенко Николай Васильевич | Method of obtaining extract from stevia grass |
RU2123267C1 (en) | 1997-06-24 | 1998-12-20 | Дмитриенко Николай Васильевич | Method of preparing concentrate of extract from powder of stevia herb |
JPH1131191A (en) | 1997-07-14 | 1999-02-02 | Olympus Optical Co Ltd | Multimedia information reader |
US5972120A (en) * | 1997-07-19 | 1999-10-26 | National Research Council Of Canada | Extraction of sweet compounds from Stevia rebaudiana Bertoni |
JP3646497B2 (en) | 1997-12-22 | 2005-05-11 | 味の素株式会社 | Granular sweetener |
CN1078217C (en) | 1998-02-18 | 2002-01-23 | 南开大学 | Adsorption resin method for conectrating and separating vegetable baudy glucoside from stevioside |
CN1098860C (en) | 1998-06-08 | 2003-01-15 | 江苏省中国科学院植物研究所 | Process for separating and concentrating high-quality stevioside |
JP2000236842A (en) | 1998-12-24 | 2000-09-05 | Nippon Paper Industries Co Ltd | Stevia sweetener |
US6228996B1 (en) | 1999-02-24 | 2001-05-08 | James H. Zhou | Process for extracting sweet diterpene glycosides |
RU2167544C2 (en) | 1999-03-09 | 2001-05-27 | Краснодарский научно-исследовательский институт хранения и переработки сельскохозяйственной продукции | Method of preparing extract from plant stevia rebaudiana bertoni for winemaking |
US20020132320A1 (en) | 2001-01-10 | 2002-09-19 | Wang Peng George | Glycoconjugate synthesis using a pathway-engineered organism |
RU2198548C1 (en) | 2001-06-01 | 2003-02-20 | Общество с ограниченной ответственностью Научно-производственное холдинговое объединение "СТЕВИЯ-АГРОМЕДФАРМ" | Method of producing extract from plants stevia rebaudiana bertoni |
CN1132840C (en) | 2001-10-24 | 2003-12-31 | 青岛创升生物科技有限公司 | Stevioside glycoside refining process |
CN1330770C (en) | 2002-02-14 | 2007-08-08 | 诺维信公司 | Starch process |
SE0200539D0 (en) | 2002-02-25 | 2002-02-25 | Metcon Medicin Ab | Granulation process and starch granulate |
CN1237182C (en) | 2002-06-25 | 2006-01-18 | 山东华仙甜菊股份有限公司 | Process for improving taste of ribaudiose |
EP1601699B1 (en) | 2003-03-10 | 2016-04-27 | Danisco US Inc. | Grain compositions containing pre-biotic isomalto-oligosaccharides and methods of making and using same |
WO2005089483A2 (en) | 2004-03-17 | 2005-09-29 | Cargill, Incorporated | Low glycemic sweeteners and products made using the same |
US7476248B2 (en) | 2004-04-06 | 2009-01-13 | Alcon, Inc. | Method of calculating the required lens power for an opthalmic implant |
US7923552B2 (en) | 2004-10-18 | 2011-04-12 | SGF Holdings, LLC | High yield method of producing pure rebaudioside A |
US7838044B2 (en) | 2004-12-21 | 2010-11-23 | Purecircle Sdn Bhd | Extraction, separation and modification of sweet glycosides from the Stevia rebaudiana plant |
US20060142555A1 (en) | 2004-12-23 | 2006-06-29 | Council Of Scientific And Industrial Research | Process for production of steviosides from stevia rebaudiana bertoni |
WO2006072879A1 (en) | 2005-01-07 | 2006-07-13 | Ranbaxy Laboratories Limited | Preparation of sweetener tablets of stevia extract by dry granulation methods |
WO2006072878A1 (en) | 2005-01-07 | 2006-07-13 | Ranbaxy Laboratories Limited | Oral dosage forms of sertraline having controlled particle size and processes for their preparation |
US7838011B2 (en) | 2005-02-14 | 2010-11-23 | Pankaj Modi | Stabilized protein compositions for topical administration and methods of making same |
US8318459B2 (en) | 2011-02-17 | 2012-11-27 | Purecircle Usa | Glucosyl stevia composition |
US8790730B2 (en) | 2005-10-11 | 2014-07-29 | Purecircle Usa | Process for manufacturing a sweetener and use thereof |
US8337927B2 (en) | 2005-10-11 | 2012-12-25 | Purecircle Sdn Bhd | Process for manufacturing a sweetener and use thereof |
US7862845B2 (en) | 2005-10-11 | 2011-01-04 | Purecircle Sdn Bhd | Process for manufacturing a sweetener and use thereof |
US8257948B1 (en) | 2011-02-17 | 2012-09-04 | Purecircle Usa | Method of preparing alpha-glucosyl Stevia composition |
US7807206B2 (en) | 2005-10-11 | 2010-10-05 | Purecircle Sdn Bhd | Sweetner and use |
US8318232B2 (en) | 2005-10-11 | 2012-11-27 | Purecircle Sdn Bhd | Sweetner and use |
US8334006B2 (en) | 2005-10-11 | 2012-12-18 | Purecircle Sdn Bhd | Process for manufacturing a sweetener and use thereof |
US8956677B2 (en) | 2005-11-23 | 2015-02-17 | The Coca-Cola Company | High-potency sweetener composition with glucosamine and compositions sweetened therewith |
US20070116822A1 (en) | 2005-11-23 | 2007-05-24 | The Coca-Cola Company | High-potency sweetener composition with saponin and compositions sweetened therewith |
US9101160B2 (en) | 2005-11-23 | 2015-08-11 | The Coca-Cola Company | Condiments with high-potency sweetener |
US20070134391A1 (en) | 2005-11-23 | 2007-06-14 | The Coca-Cola Company | High-Potency Sweetener Composition for Treatment and/or Prevention of Autoimmune Disorders and Compositions Sweetened Therewith |
US20070116833A1 (en) | 2005-11-23 | 2007-05-24 | The Coca-Cola Company | High-Potency Sweetener Composition with Calcium and Compositions Sweetened Therewith |
US8524303B2 (en) | 2005-11-23 | 2013-09-03 | The Coca-Cola Company | High-potency sweetener composition with phytosterol and compositions sweetened therewith |
US8524304B2 (en) | 2005-11-23 | 2013-09-03 | The Coca-Cola Company | High-potency sweetener composition with probiotics/prebiotics and compositions sweetened therewith |
US8956678B2 (en) | 2005-11-23 | 2015-02-17 | The Coca-Cola Company | High-potency sweetener composition with preservative and compositions sweetened therewith |
US8512789B2 (en) | 2005-11-23 | 2013-08-20 | The Coca-Cola Company | High-potency sweetener composition with dietary fiber and compositions sweetened therewith |
US8367137B2 (en) | 2005-11-23 | 2013-02-05 | The Coca-Cola Company | High-potency sweetener composition with fatty acid and compositions sweetened therewith |
US8435587B2 (en) | 2005-11-23 | 2013-05-07 | The Coca-Cola Company | High-potency sweetener composition with long-chain primary aliphatic saturated alcohol and compositions sweetened therewith |
US20070116836A1 (en) | 2005-11-23 | 2007-05-24 | The Coca-Cola Company | High-Potency Sweetener Composition for Treatment and/or Prevention of Osteoporosis and Compositions Sweetened Therewith |
US20070116823A1 (en) | 2005-11-23 | 2007-05-24 | The Coca-Cola Company | High-potency sweetener for hydration and sweetened hydration composition |
US8940351B2 (en) | 2005-11-23 | 2015-01-27 | The Coca-Cola Company | Baked goods comprising high-potency sweetener |
KR101374346B1 (en) | 2005-11-23 | 2014-03-14 | 더 코카콜라 컴파니 | Natural high-potency sweetener compositions with improved temporal profile and/or flavor profile, methods for their formulation, and uses |
US8940350B2 (en) | 2005-11-23 | 2015-01-27 | The Coca-Cola Company | Cereal compositions comprising high-potency sweeteners |
US8962058B2 (en) | 2005-11-23 | 2015-02-24 | The Coca-Cola Company | High-potency sweetener composition with antioxidant and compositions sweetened therewith |
US8993027B2 (en) | 2005-11-23 | 2015-03-31 | The Coca-Cola Company | Natural high-potency tabletop sweetener compositions with improved temporal and/or flavor profile, methods for their formulation, and uses |
US20070116800A1 (en) | 2005-11-23 | 2007-05-24 | The Coca-Cola Company | Chewing Gum with High-Potency Sweetener |
US20070116831A1 (en) | 2005-11-23 | 2007-05-24 | The Coca-Cola Company | Dental Composition with High-Potency Sweetener |
US8377491B2 (en) | 2005-11-23 | 2013-02-19 | The Coca-Cola Company | High-potency sweetener composition with vitamin and compositions sweetened therewith |
US20070116820A1 (en) | 2005-11-23 | 2007-05-24 | The Coca-Cola Company | Edible gel compositions comprising high-potency sweeteners |
US8435588B2 (en) | 2005-11-23 | 2013-05-07 | The Coca-Cola Company | High-potency sweetener composition with an anti-inflammatory agent and compositions sweetened therewith |
US20070116825A1 (en) | 2005-11-23 | 2007-05-24 | The Coca-Cola Company | Confection with High-Potency Sweetener |
US9144251B2 (en) | 2005-11-23 | 2015-09-29 | The Coca-Cola Company | High-potency sweetener composition with mineral and compositions sweetened therewith |
US8945652B2 (en) | 2005-11-23 | 2015-02-03 | The Coca-Cola Company | High-potency sweetener for weight management and compositions sweetened therewith |
US8367138B2 (en) | 2005-11-23 | 2013-02-05 | The Coca-Cola Company | Dairy composition with high-potency sweetener |
US20070116829A1 (en) | 2005-11-23 | 2007-05-24 | The Coca-Cola Company | Pharmaceutical Composition with High-Potency Sweetener |
US20070116839A1 (en) | 2005-11-23 | 2007-05-24 | The Coca-Cola Company | High-Potency Sweetener Composition With C-Reactive Protein Reducing Substance and Compositions Sweetened Therewith |
US7927851B2 (en) | 2006-03-21 | 2011-04-19 | Vineland Research And Innovation Centre | Compositions having ent-kaurenoic acid 13-hydroxylase activity and methods for producing same |
US8791253B2 (en) | 2006-06-19 | 2014-07-29 | The Coca-Cola Company | Rebaudioside A composition and method for purifying rebaudioside A |
US20100055752A1 (en) | 2006-08-11 | 2010-03-04 | Danisco Us Inc., Genencor Division | Native Grain Amylases in Enzyme Combinations for Granular Starch Hydrolysis |
JP5012806B2 (en) | 2006-09-20 | 2012-08-29 | 株式会社湯山製作所 | Drug packaging device |
FR2906712A1 (en) | 2006-10-09 | 2008-04-11 | France Chirurgie Instr | MEASURE PLUG WITH SIMPLIFIED INSTALLATION. |
FR2906973B1 (en) | 2006-10-17 | 2009-01-16 | Roquette Freres | GRANULATED EDULCORING COMPOSITION |
US20080102497A1 (en) | 2006-10-31 | 2008-05-01 | Dominic Wong | Enzymatic hydrolysis of starch |
US8017168B2 (en) | 2006-11-02 | 2011-09-13 | The Coca-Cola Company | High-potency sweetener composition with rubisco protein, rubiscolin, rubiscolin derivatives, ace inhibitory peptides, and combinations thereof, and compositions sweetened therewith |
US9101161B2 (en) | 2006-11-02 | 2015-08-11 | The Coca-Cola Company | High-potency sweetener composition with phytoestrogen and compositions sweetened therewith |
US20080107787A1 (en) | 2006-11-02 | 2008-05-08 | The Coca-Cola Company | Anti-Diabetic Composition with High-Potency Sweetener |
FI20070521L (en) | 2006-11-10 | 2008-05-11 | Atacama Labs Oy | Grains, tablets and granulation process |
CN101200480B (en) | 2006-12-15 | 2011-03-30 | 成都华高药业有限公司 | Rebaudioside A extraction method |
EP2124633B1 (en) | 2007-01-22 | 2012-03-07 | Cargill, Incorporated | Method of producing purified rebaudioside a compositions using solvent/antisolvent crystallization |
US9877500B2 (en) | 2007-03-14 | 2018-01-30 | Concentrate Manufacturing Company Of Ireland | Natural beverage products |
BRPI0701736A (en) | 2007-04-05 | 2008-07-15 | Stevia Natus Produtos Naturais | physical-chemical industrial process of obtaining natural sweeteners and pure active principles of stevioside and rebaudioside a from stevia leaf without the use of organic solvents for the manufacture of sweeteners |
WO2008136331A1 (en) | 2007-04-26 | 2008-11-13 | Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo | BRANCHED α-GLUCAN, α-GLUCOSYLTRANSFERASE PRODUCING THE SAME, METHOD FOR PRODUCING THE SAME AND USE THEREOF |
US8030481B2 (en) | 2007-05-21 | 2011-10-04 | The Coca-Cola Company | Stevioside polymorphic and amorphous forms, methods for their formulation, and uses |
US20080292765A1 (en) | 2007-05-22 | 2008-11-27 | The Coca-Cola Company | Sweetness Enhancers, Sweetness Enhanced Sweetener Compositions, Methods for Their Formulation, and Uses |
US8709521B2 (en) | 2007-05-22 | 2014-04-29 | The Coca-Cola Company | Sweetener compositions having enhanced sweetness and improved temporal and/or flavor profiles |
US20080292775A1 (en) * | 2007-05-22 | 2008-11-27 | The Coca-Cola Company | Delivery Systems for Natural High-Potency Sweetener Compositions, Methods for Their Formulation, and Uses |
CN101784203A (en) | 2007-06-29 | 2010-07-21 | 麦克内尔营养有限公司 | Stevia-containing tabletop sweeteners and methods of producing same |
US7964232B2 (en) | 2007-09-17 | 2011-06-21 | Pepsico, Inc. | Steviol glycoside isomers |
TWI475963B (en) * | 2008-02-25 | 2015-03-11 | Coca Cola Co | Rebaudioside a derivative products and methods for making |
FR2929533B1 (en) | 2008-04-03 | 2010-04-30 | Novasep | MULTICOLOUR GRADIENT SEPARATION PROCESS. |
WO2009126950A2 (en) | 2008-04-11 | 2009-10-15 | Board Of Supervisors Of Louisiana State University And Agricultural And Mechanical College | Diterpene glycosides as natural solubilizers |
US8321670B2 (en) | 2008-07-11 | 2012-11-27 | Bridgewater Systems Corp. | Securing dynamic authorization messages |
KR101345172B1 (en) | 2008-07-18 | 2013-12-27 | 엘지디스플레이 주식회사 | Electrophoretic display deivce |
US20120058236A1 (en) | 2009-04-09 | 2012-03-08 | Cargill Incorporated | Sweetener composition comprising high solubility form of rebaudioside a and method of making |
US9131718B2 (en) * | 2009-06-16 | 2015-09-15 | Epc (Beijing) Natural Products Co., Ltd. | Process for rebaudioside D |
US8299224B2 (en) | 2009-10-15 | 2012-10-30 | Purecircle Sdn Bhd | High-purity Rebaudioside D |
US8703224B2 (en) | 2009-11-04 | 2014-04-22 | Pepsico, Inc. | Method to improve water solubility of Rebaudioside D |
US20110111115A1 (en) | 2009-11-06 | 2011-05-12 | Jingang Shi | Rebaudioside a polymorphs and methods to prepare them |
BR112012011382B1 (en) | 2009-11-12 | 2018-02-06 | Purecircle Usa Inc. | METHOD FOR PRODUCING A STEVIA GRANULATE SWEETENER AND SWEETENER |
WO2011090709A1 (en) | 2009-12-28 | 2011-07-28 | The Coca-Cola Company | Sweetness enhancers, compositions thereof, and methods for use |
US20110189360A1 (en) | 2010-02-04 | 2011-08-04 | Pepsico, Inc. | Method to Increase Solubility Limit of Rebaudioside D in an Aqueous Solution |
BR122021005304B1 (en) | 2010-06-02 | 2022-02-22 | Evolva, Inc | Recombinant host comprising recombinant genes for producing steviol or steviol glycoside, nucleic acid, method for producing steviol, steviol glycoside or steviol glycoside composition, and method for synthesizing steviol or steviol glycoside |
CA2819253A1 (en) | 2010-11-30 | 2012-06-07 | Massachusetts Institute Of Technology | Microbial production of natural sweeteners, diterpenoid steviol glycosides |
US9090647B2 (en) | 2010-12-13 | 2015-07-28 | Cargill, Incorporated | Crystalline forms of rebaudioside B |
JP6290624B2 (en) | 2010-12-13 | 2018-03-07 | カーギル・インコーポレイテッド | Glycoside mixture |
MX338850B (en) | 2010-12-24 | 2016-05-02 | Daicel Corp | Acetic acid production method. |
AR083480A1 (en) * | 2011-01-28 | 2013-02-27 | Tate & Lyle Ingredients | STEVIA BLENDS CONTAINING REBAUDIOSIDA B |
EP2672840B1 (en) * | 2011-02-10 | 2018-12-26 | Purecircle USA | Stevia composition |
PL2486806T3 (en) * | 2011-02-10 | 2019-07-31 | Purecircle Usa | Stevia composition |
US9795156B2 (en) * | 2011-03-17 | 2017-10-24 | E.P.C (Beijing) Plant Pharmaceutical Technology Co., Ltd | Rebaudioside B and derivatives |
MX341095B (en) | 2011-06-03 | 2016-08-08 | Purecircle Usa | Stevia composition. |
CN103732753B (en) | 2011-08-08 | 2018-03-30 | 埃沃尔瓦公司 | The recombinant production of steviol glycoside class |
JP6192283B2 (en) | 2012-10-11 | 2017-09-06 | スリーエム イノベイティブ プロパティズ カンパニー | Fastener parts |
EP3725834A4 (en) | 2017-12-15 | 2021-02-24 | NEC Corporation | Cellulose-based resin composition, molded body, product obtained using same, and method for preparing cellulose-based resin composition |
JP7177862B2 (en) | 2021-01-04 | 2022-11-24 | 本田技研工業株式会社 | positioning device |
-
2011
- 2011-08-11 EP EP11866877.1A patent/EP2713763B1/en active Active
- 2011-08-11 BR BR112013030701-3A patent/BR112013030701B1/en active IP Right Grant
- 2011-08-11 ES ES11866877T patent/ES2727031T3/en active Active
- 2011-08-11 PL PL11866877T patent/PL2713763T3/en unknown
- 2011-08-11 MX MX2013014026A patent/MX364311B/en active IP Right Grant
- 2011-08-11 EP EP18160477.8A patent/EP3363808B1/en active Active
- 2011-08-11 WO PCT/US2011/047498 patent/WO2012166163A1/en active Application Filing
- 2011-08-11 US US14/118,673 patent/US10021899B2/en active Active
-
2013
- 2013-11-28 MX MX2019004596A patent/MX2019004596A/en unknown
-
2018
- 2018-07-16 US US16/036,440 patent/US20180325152A1/en not_active Abandoned
-
2021
- 2021-09-22 US US17/481,945 patent/US11712055B2/en active Active
Also Published As
Publication number | Publication date |
---|---|
US10021899B2 (en) | 2018-07-17 |
EP2713763A4 (en) | 2014-11-05 |
US11712055B2 (en) | 2023-08-01 |
WO2012166163A1 (en) | 2012-12-06 |
MX2013014026A (en) | 2014-01-23 |
BR112013030701A2 (en) | 2020-08-04 |
EP3363808A1 (en) | 2018-08-22 |
EP3363808B1 (en) | 2021-02-17 |
US20140142201A1 (en) | 2014-05-22 |
MX364311B (en) | 2019-04-22 |
EP2713763A1 (en) | 2014-04-09 |
MX2019004596A (en) | 2019-08-14 |
US20220007700A1 (en) | 2022-01-13 |
ES2727031T3 (en) | 2019-10-11 |
EP2713763B1 (en) | 2019-01-23 |
BR112013030701B1 (en) | 2021-07-20 |
PL2713763T3 (en) | 2019-10-31 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
US11712055B2 (en) | Stevia composition | |
US11812771B2 (en) | Stevia composition | |
US20240041071A1 (en) | Stevia composition | |
EP2486806B1 (en) | Stevia composition | |
EP3311677A1 (en) | Stevia composition | |
EP2996486B1 (en) | Process for obtaining a stevia composition | |
US20150230508A1 (en) | Stevia composition | |
US20130337143A1 (en) | Stevia composition |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
AS | Assignment |
Owner name: PURECIRCLE SDN BHD, MALAYSIA Free format text: ASSIGNMENT OF ASSIGNORS INTEREST;ASSIGNOR:MARKOSYAN, AVETIK;REEL/FRAME:046364/0941 Effective date: 20160728 |
|
STPP | Information on status: patent application and granting procedure in general |
Free format text: DOCKETED NEW CASE - READY FOR EXAMINATION |
|
STPP | Information on status: patent application and granting procedure in general |
Free format text: NON FINAL ACTION MAILED |
|
STPP | Information on status: patent application and granting procedure in general |
Free format text: RESPONSE TO NON-FINAL OFFICE ACTION ENTERED AND FORWARDED TO EXAMINER |
|
STPP | Information on status: patent application and granting procedure in general |
Free format text: NOTICE OF ALLOWANCE MAILED -- APPLICATION RECEIVED IN OFFICE OF PUBLICATIONS |
|
STPP | Information on status: patent application and granting procedure in general |
Free format text: DOCKETED NEW CASE - READY FOR EXAMINATION |
|
STPP | Information on status: patent application and granting procedure in general |
Free format text: NOTICE OF ALLOWANCE MAILED -- APPLICATION RECEIVED IN OFFICE OF PUBLICATIONS |
|
STCB | Information on status: application discontinuation |
Free format text: ABANDONED -- FAILURE TO PAY ISSUE FEE |