US20200260767A1 - Readily dissolvable steviol glycoside compositions - Google Patents

Readily dissolvable steviol glycoside compositions Download PDF

Info

Publication number
US20200260767A1
US20200260767A1 US16/753,869 US201816753869A US2020260767A1 US 20200260767 A1 US20200260767 A1 US 20200260767A1 US 201816753869 A US201816753869 A US 201816753869A US 2020260767 A1 US2020260767 A1 US 2020260767A1
Authority
US
United States
Prior art keywords
acid
ppm
steviol glycoside
composition
dissolution
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
Application number
US16/753,869
Other languages
English (en)
Inventor
Dan S. Gaspard
Adam T. ZARTH
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Cargill Inc
Original Assignee
Cargill Inc
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Cargill Inc filed Critical Cargill Inc
Priority to US16/753,869 priority Critical patent/US20200260767A1/en
Publication of US20200260767A1 publication Critical patent/US20200260767A1/en
Abandoned legal-status Critical Current

Links

Classifications

    • 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
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
    • 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
    • A23L2/56—Flavouring or bittering 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
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/68—Acidifying substances
    • 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
    • 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
    • A23L27/30—Artificial sweetening agents
    • A23L27/39—Addition of sweetness 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K31/00—Medicinal preparations containing organic active ingredients
    • A61K31/185—Acids; Anhydrides, halides or salts thereof, e.g. sulfur acids, imidic, hydrazonic or hydroximic acids
    • A61K31/19—Carboxylic acids, e.g. valproic acid
    • A61K31/192—Carboxylic acids, e.g. valproic acid having aromatic groups, e.g. sulindac, 2-aryl-propionic acids, ethacrynic acid 
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K31/00—Medicinal preparations containing organic active ingredients
    • A61K31/21—Esters, e.g. nitroglycerine, selenocyanates
    • A61K31/215—Esters, e.g. nitroglycerine, selenocyanates of carboxylic acids
    • A61K31/235—Esters, e.g. nitroglycerine, selenocyanates of carboxylic acids having an aromatic ring attached to a carboxyl group
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01D—SEPARATION
    • B01D15/00—Separating processes involving the treatment of liquids with solid sorbents; Apparatus therefor
    • B01D15/08—Selective adsorption, e.g. chromatography
    • B01D15/26—Selective adsorption, e.g. chromatography characterised by the separation mechanism
    • B01D15/36—Selective adsorption, e.g. chromatography characterised by the separation mechanism involving ionic interaction
    • B01D15/361—Ion-exchange
    • 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
    • C—CHEMISTRY; METALLURGY
    • C07—ORGANIC CHEMISTRY
    • C07K—PEPTIDES
    • C07K1/00—General methods for the preparation of peptides, i.e. processes for the organic chemical preparation of peptides or proteins of any length
    • C07K1/14—Extraction; Separation; Purification
    • C07K1/16—Extraction; Separation; Purification by chromatography
    • C—CHEMISTRY; METALLURGY
    • C07—ORGANIC CHEMISTRY
    • C07K—PEPTIDES
    • C07K1/00—General methods for the preparation of peptides, i.e. processes for the organic chemical preparation of peptides or proteins of any length
    • C07K1/14—Extraction; Separation; Purification
    • C07K1/16—Extraction; Separation; Purification by chromatography
    • C07K1/18—Ion-exchange chromatography
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/15—Flavour affecting agent
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/24—Non-sugar sweeteners
    • A23V2250/258—Rebaudioside
    • 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
    • A61K2236/30—Extraction of the material
    • A61K2236/31—Extraction of the material involving untreated material, e.g. fruit juice or sap obtained from fresh plants
    • 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
    • A61K2236/30—Extraction of the material
    • A61K2236/39—Complex extraction schemes, e.g. fractionation or repeated extraction steps

Definitions

  • Steviol glycosides are glycosides of steviol, a diterpene compound and are about 150 to 450 times sweeter than sugar. Examples of steviol glycosides are described in WO 2013/096420 (see, e.g., listing in FIG. 1); and in Ohta et. al., “Characterization of Novel Steviol Glycosides from Leaves of Stevia rebaudiana Morita,” J. Appl. Glycosi., 57, 199-209 (2010) (See, e.g., Table 4 at p. 204).
  • the diterpene glycosides are characterized by a single base, steviol, and differ by the presence of carbohydrate residues at positions C13 and C19, as presented in FIGS. 2a-2k. See also PCT Patent Publication WO 20013/096420.
  • Steviol glycosides can include one or more of dulcoside A, stevioside, and one or more of rebaudioside A, B, C, D, E, F, G, H, I, J, K, L, M, N, O, steviolbioside and rubusoside.
  • Steviol glycosides have found use as non-caloric high intensity sweetener in foods and beverages.
  • the present disclosure generally relates to readily dissolvable steviol glycoside solutions comprising a steviol glycoside and a steviol glycoside dissolution enhancer compound (SG dissolution enhancer).
  • SG dissolution enhancer a readily dissolvable steviol glycoside composition
  • the dissolution enhancer compound comprises at least one compound selected from the group consisting of a quinic acid, caffeic acid, ferulic acid, sinapic acid, p-coumaric acid, an ester of quinic acid, an ester of caffeic acid, an ester of ferulic acid, an ester of sinapic acid, an ester of p-coumaric acid, an ester of caffeic acid and quinic acid, an ester of caffeic acid and quinic acid comprising a single caffeic acid moiety, an ester of caffeic acid and quinic acid comprising more than one caffeic acid moiety, an ester of steviol glycoside dissolution enhancer compound (SG dissolution enhancer).
  • the dissolution enhancer compound
  • the amount effective to increase dissolution of the steviol glycoside is an amount such that the dissolution enhancer compound comprises a 1:0.3 to 1:3 ratio by weight of steviol glycoside to dissolution enhancer compound. In other aspects, the amount effective to increase dissolution of the steviol glycoside is an amount such that the dissolution enhancer compound comprises a 1:1 to 1:3 ratio by weight of steviol glycoside to dissolution enhancer compound.
  • the dissolution enhancer compound comprises one or more compounds selected from the group consisting of chlorogenic acid, neochlorogenic acid, cryptochlorogenic acid, 3-O-caffeoylquinic acid, 4-O-caffeoylquinic acid, 5-O-caffeoylquinic acid, 1,3-dicaffeoylquinic acid, 1,4-dicaffeoylquinic acid, 1,5-dicaffeoylquinic acid, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, 4,5-dicaffeoylquinic acid, 3-O-feruloylquinic acid, 4-O-feruloylquinic acid, 5-O-feruloylquinic acid, 3,4-diferuloylquinic acid, 3,5-diferuloylquinic acid, 4,5-diferuloylquinic acid, rosmarinic acid, cichoric acid, caftaric acid, monocaffeoyltartaric acids, dica
  • the dissolution enhancer compound comprises one or more compounds selected from the group consisting of chlorogenic acid, neochlorogenic acid, cryptochlorogenic acid, 3-O-caffeoylquinic acid, 4-O-caffeoylquinic acid, 5-O-caffeoylquinic acid, 1,3-dicaffeoylquinic acid, 1,4-dicaffeoylquinic acid, 1,5-dicaffeoylquinic acid, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, and 4,5-dicaffeoylquinic acid.
  • the dissolution enhancer compound comprises one or more compounds selected from the group consisting of 3-O-coumaroylquinic acid, 4-O-coumaroylquinic acid, 5-O-coumaroylquinic acid, 3,4-dicoumaroylquinic acid, 3,5-dicoumaroylquinic acid, and 4,5-dicoumaroylquinic acid.
  • the steviol glycoside is crystalline. In other aspects, the steviol glycoside comprises rebaudioside M. In some aspects, the steviol glycoside comprises rebaudioside D. In other aspects, the steviol glycoside comprises rebaudioside A.
  • the composition is a dry mixture. In other aspects, the composition is an admixture of steviol glycoside and dissolution enhancer compound. In some aspects, the composition is prepared by co-drying steviol glycoside and dissolution enhancer compound.
  • the dissolution enhancer compound is prepared from a botanical source.
  • the botanical source is selected from the group consisting of eucommoia ulmoides, honeysuckle, Nicotiana benthamiana , globe artichoke, cardoon, stevia, Stevia rebaudiana , monkfruit, coffee, coffee beans, green coffee beans, tea, white tea, yellow tea, green tea, oolong tea, black tea, red tea, post-fermented tea, bamboo, heather, sunflower, blueberries, cranberries, bilberries, grouseberries, whortleberry, lingonberry, cowberry, huckleberry, grapes, chicory, eastern purple coneflower, echinacea, Eastern pellitory-of-the-wall, Upright pellitory, Lichwort, Greater celandine, Tetterwort, Nipplewort, Swallowwort, Bloodroot, Common nettle, Stinging nettle, Potato, Potato leaves, Eggplant, Aubergine, Tomato,
  • the botanical source is yerba mate. In other aspects, the botanical source is rosemary. In some aspects, the botanical source is chicory. In other aspects, the botanical source is stevia. In other aspects, the botanical source is globe artichoke. In some aspects, the botanical source is green coffee bean.
  • One aspect provides a readily dissolvable dry steviol glycoside composition
  • a readily dissolvable dry steviol glycoside composition comprising a steviol glycoside and a dissolution enhancer compound in an amount effective to increase dissolution of the steviol glycoside, wherein the dissolution enhancer compound comprises at least one caffeic ester of quinic acid, caffeic ester of 3-(3,4-dihydroxyphenyl)lactic acid, caffeic acid ester of tartaric acid, ferulic ester of quinic acid, and/or isomers thereof, and wherein the composition is a dry mixture.
  • the dissolution enhancer compound comprises at least 15% dicaffeoylquinic acid.
  • the amount effective to increase dissolution of the steviol glycoside is an amount such that the dissolution enhancer compound comprises a 1:0.3 to 1:3 ratio by weight of steviol glycoside to dissolution enhancer compound. In some aspects, the amount effective to increase dissolution of the steviol glycoside is an amount such that the dissolution enhancer comprises a 1:1 to 1:3 ratio by weight of steviol glycoside to dissolution enhancer.
  • the composition comprises less than 0.3% (wt) of malonate, malonic acid, oxalate, oxalic acid, lactate, lactic acid, succinate, succinic acid, malate, or malic acid; or less than 0.05% (wt) of pyruvate, pyruvic acid, fumarate, fumaric acid, tartrate, tartaric acid, sorbate, sorbic acid, acetate, or acetic acid; or less than about 0.05% (wt) of chlorophyll.
  • the caffeic ester of quinic acid comprises at least one of chlorogenic acid, neochlorogenic acid, cryptochlorogenic acid, 3-O-caffeoylquinic acid, 4-O-caffeoylquinic acid, 5-O-caffeoylquinic acid, 1,3-dicaffeoylquinic acid, 1,4-dicaffeoylquinic acid, 1,5-dicaffeoylquinic acid, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, or 4,5-dicaffeoylquinic acid.
  • the ferulic ester of quinic acid comprises at least one of 3-O-feruloylquinic acid, 4-O-feruloylquinic acid, 5-O-feruloylquinic acid, 3,4-diferuloylquinic acid, 3,5-diferuloylquinic acid, or 4,5-diferuloylquinic acid.
  • the caffeic ester of 3-(3,4-dihydroxyphenyl)lactic acid comprises rosmarinic acid.
  • the caffeic acid ester of tartaric acid comprises cichoric acid.
  • the caffeic acid ester of tartaric acid comprises caftaric acid.
  • the steviol glycoside is crystalline. In other aspects, the steviol glycoside comprises rebaudioside M. In some aspects, the steviol glycoside comprises rebaudioside D. In other aspects, the steviol glycoside comprises rebaudioside A. In some aspects, the dry composition is an admixture of steviol glycoside and dissolution enhancer compound. In other aspects, the dry composition is prepared by co-drying steviol glycoside and dissolution enhancer compound.
  • the dissolution enhancer compound is prepared from a botanical source.
  • the botanical source is selected from the group consisting of eucommoia ulmoides, honeysuckle, Nicotiana benthamiana , globe artichoke, cardoon, stevia, Stevia rebaudiana , monkfruit, coffee, coffee beans, green coffee beans, tea, white tea, yellow tea, green tea, oolong tea, black tea, red tea, post-fermented tea, bamboo, heather, sunflower, blueberries, cranberries, bilberries, grouseberries, whortleberry, lingonberry, cowberry, huckleberry, grapes, chicory, eastern purple coneflower, echinacea, Eastern pellitory-of-the-wall, Upright pellitory, Lichwort, Greater celandine, Tetterwort, Nipplewort, Swallowwort, Bloodroot, Common nettle, Stinging nettle, Potato, Potato leaves, Eggplant, Aubergine, Tomato,
  • This disclosure relates generally to readily dissolvable steviol glycoside compositions comprising a steviol glycoside and a steviol glycoside dissolution enhancer compound (SG dissolution enhancer) in an amount effective to increase dissolution of the steviol glycoside.
  • SG dissolution enhancer steviol glycoside dissolution enhancer compound
  • An example of a readily dissolvable steviol glycoside composition is a composition comprising a steviol glycoside and a dissolution enhancer compound in an amount effective to increase dissolution of the steviol glycoside.
  • dissolution refers to the process of dissolving a solute (e.g., a steviol glycoside composition) into a solvent (e.g., a primarily aqueous solution) to make a solution (e.g., a steviol glycoside solution).
  • a solute e.g., a steviol glycoside composition
  • a solvent e.g., a primarily aqueous solution
  • Dissolution can also be thought of in terms of rate at which a solute dissolves into a solvent to make a solution.
  • the rate of dissolution or dissolution rate refers to a rate at which a solute dissolves into a solvent to make a solution (e.g., the rate at which a steviol glycoside composition dissolves into a primarily aqueous solution to make a steviol glycoside solution).
  • the rate of solution can also be used to refer to a rate at which a solute interacts with a solvent to form a solution.
  • rate of dissolution and rate of solution can be used interchangeably.
  • the term instantaneous solubility can refer to having a high rate of dissolution and/or a high rate of solution.
  • instantaneous solubility can refer to having a high initial dissolution of a steviol glycoside compound into a primarily aqueous solution upon mixing.
  • the term readily dissolvable composition refers to a composition with a high rate of dissolution into certain solvents.
  • a readily dissolvable composition can exhibit a high rate of dissolution or a high rate of solution into certain solvents.
  • a readily dissolvable composition can also comprise instantaneous solubility into certain solvents.
  • a readily dissolvable steviol glycoside composition can comprise a high rate of dissolution into a primarily aqueous solution to yield a steviol glycoside solution.
  • a readily dissolvable steviol glycoside composition can also have a high instantaneous solubility into a primarily aqueous solution to yield a steviol glycoside solution.
  • the steviol glycoside composition can include one or more steviol glycosides.
  • Exemplary steviol glycosides include rebaudioside M, rebaudioside D, rebaudioside A, rebaudioside B, reaudioside O, and rebaudioside N.
  • the one or more of the steviol glycosides are produced by fermentation by an engineered organism.
  • rebaudioside D and M can be produced by an engineered organism and then isolated to produce a steviol glycoside composition of primarily rebaudioside D and rebaudioside M as the predominant steviol glycoside species.
  • the steviol glycoside composition can comprise rebaudioside D and rebaudioside M in an amount greater than other steviol glycosides.
  • one or more of the steviol glycosides are isolated from Stevia rebaudiana.
  • the steviol glycoside composition can include one or more steviol glycosides.
  • the term steviol glycoside refers to Rebaudioside A (Reb A) (CAS #58543-16-1), Rebaudioside B (Reb B) (CAS #58543-17-2), Rebaudioside C (Reb C) (CAS #63550-99-2), Rebaudioside D (Reb D) (CAS #63279-13-0), Rebaudioside E (Reb E) (CAS #63279-14-1), Rebaudioside F (Reb F) (CAS #438045-89-7), Rebaudioside M (Reb M) (CAS #1220616-44-3), Rubusoside (CAS #63849-39-4), Dulcoside A (CAS #64432-06-0), Rebaudioside I (Reb I) (MassBank Record: FU000332), Rebaudioside Q (Reb Q), Rebaudioside 0 (Reb 0), Rebaudioside N (Reb N) (CAS #1220616-46-5), 1,2-Stevioside (CAS #
  • the steviol glycoside composition can optionally be described in terms of amounts of rebaudioside M and rebaudioside D.
  • rebaudioside M and rebaudioside D can be present in the composition in a total amount of about 80% (wt) or greater, 90% (wt) or greater, 95% (wt), 99% (wt) or greater, of a total amount steviol glycosides in the composition.
  • Rebaudioside M can be the predominant steviol glycoside in the composition, and can be present, for example, in an amount in the range of about 50% to about 95%, about 70% to about 90%, or about 75% to about 85% of the total amount steviol glycosides in the composition.
  • Rebaudioside D can be in an amount less than Rebaudioside M, such as in an amount in the range of about 5% to about 25%, about 10% to about 20%, or about 10% to about 15% of the total amount steviol glycosides in the composition.
  • a steviol glycoside composition comprising about 80% (wt) rebaudioside M can be referred to as RM80.
  • the composition can also optionally be expressed in terms of amounts of other known steviol glycosides that are present in lower amounts.
  • the composition can comprise mostly rebaudioside M and/or D and can include one or more of rebaudioside A, rebaudioside B, or stevioside in an amount of about 5% (wt) or less, about 2% (wt) or less, or about 1% (wt) or less, of a total amount steviol glycosides in the composition.
  • the steviol glycoside composition can optionally be described in terms of amounts of rebaudioside A.
  • rebaudioside A can be present in the composition in a total amount of about 80% (wt) or greater, 85% (wt) or greater, 90% (wt) or greater, 95% (wt) or greater, 98% (wt) or greater of a total amount of steviol glycosides in the composition.
  • Rebaudioside A can be the predominant steviol glycoside in the composition, and can be present, for example, in an amount in the range of about 50% to about 98%, about 70% to about 98%, or about 90% to about 98% of the total amount steviol glycosides in the composition.
  • rebaudiosides can be present in an amount less than Rebaudioside A, such as in an amount in the range of about 1% to about 40%, about 1% to about 20%, or about 10% to about 15% of the total amount steviol glycosides in the composition.
  • a steviol glycoside composition comprising about 95% (wt) rebaudioside A can be referred to as RA95.
  • the steviol glycoside is in a crystalline form.
  • the term crystalline form can refer to steviol glycoside that comprises individual macroscopic crystals of steviol glycoside wherein the individual macroscopic crystals comprise steviol glycoside structured into a crystal lattice.
  • the term crystalline form can also refer to steviol glycoside that comprises polycrystals of steviol glycoside wherein the polycrystals comprise many crystals of steviol glycoside.
  • steviol glycoside in crystalline form can be produced by an organic solvent crystallization of a steviol glycoside solution.
  • steviol glycoside in crystalline form can be produced by an aqueous crystallization of a steviol glycoside solution.
  • purification of steviol glycoside from crude steviol glycoside extracts results in a purified steviol glycoside in a crystalline form.
  • a crystalline form comprising crystals with an ordered lattice structure is contrasted with an amorphous form in which the solid has no periodic arrangement of the molecules.
  • steviol glycoside in a crystalline form can have a reduced rate of dissolution in a primarily aqueous solution when compared to an amorphous form.
  • Steviol glycoside in a crystalline form can have a reduced rate of solution in a primarily aqueous solution.
  • Steviol glycoside in a crystalline form can also possess low instantaneous solubility in a primarily aqueous solution.
  • Examples of steviol glycoside stabilizing compounds include: caffeic acid, an ester of caffeic acid, an ester of caffeic acid and quinic acid, an ester of caffeic acid and quinic acid comprising a single caffeic acid moiety (e.g., chlorogenic acid, cryptochlorogenic acid, and neochlorogenic acid; structures of each are provided herein), an ester of caffeic acid and quinic acid comprising more than one caffeic acid moiety (e.g., 1,3-dicaffeoylquinic acid, 1,4-dicaffeoylquinic acid, 1,5-dicaffeoylquinic acid, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, and 4,5-dicaffeoylquinic acid; structures of each are provided herein); ferulic acid, an ester of ferulic acid, an ester of ferulic acid and quinic acid, an ester of ferulic acid and quinic acid comprising a single ferul
  • caftaric acid or cichoric acid an ester of a tartaric acid derivative, 3-(3,4-dihydroxyphenyl)lactic acid, a 3-(3,4-dihydroxyphenyl)lactic acid derivative, an ester of 3-(3,4-dihydroxyphenyl)lactic acid (e.g.
  • rosmarinic acid an ester of a 3-(3,4-dihydroxyphenyl)lactic acid derivative, p-coumaric acid, an ester of p-coumaric acid, an ester of p-coumaric acid and quinic acid, an ester of p-coumaric acid and quinic acid comprising a single p-coumaric acid moiety, an ester of p-coumaric acid and quinic acid comprising more than one p-coumaric acid moiety; sinapic acid, an ester of sinapic acid, an ester of sinapic acid and quinic acid, an ester of sinapic acid and quinic acid comprising a single sinapic acid moiety, an ester of sinapic acid and quinic acid comprising more than one sinapic acid moiety; and 3-O-feruloylquinic acid, 4-O-feruloylquinic acid, 5-O-feruloylquinic acid, 3,4-diferuloylquinic acid, 3,5-difer
  • Caffeic acid has the structure:
  • Ferulic acid has the structure:
  • p-Coumaric acid has the structure:
  • Sinapic acid has the structure:
  • 3-(3,4-dihydroxyphenyl)lactic acid has the structure:
  • Tartaric acid has the structure:
  • esters of the various acids contemplated herein include the ester of caffeic acid and quinic acid, which includes monocaffeoylquinic acids (e.g., chlorogenic acid, neochlorogenic acid, and cryptochlorogenic acid), and dicaffeoylquinic acids (e.g., 1,3-dicaffeoylquinic acid, 1,4-dicaffeoylquinic acid, 1,5-dicaffeoylquinic acid, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, and 4,5-dicaffeoylquinic acid), and salts thereof:
  • monocaffeoylquinic acids e.g., chlorogenic acid, neochlorogenic acid, and cryptochlorogenic acid
  • dicaffeoylquinic acids e.g., 1,3-dicaffeoylquinic acid, 1,4-dicaffeoylquinic acid, 1,5-dicaffeoylquinic acid, 3,4-dicaffeoylquinic acid, 3,5-
  • 4,5-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, and 3,4-dicaffeoylquinic acid being most prevalent in the compositions contemplated herein and most prevalent in abundant in stevia , yerba mate, globe artichoke, and green coffee bean.
  • esters of the various acids contemplated herein include the ester of caffeic acid and tartaric acid, which includes cichoric acid having the structure:
  • caffeic acid molecules linked to a tartaric acid core
  • caftaric acid having the structure:
  • esters of the various acids contemplated herein include the ester of caffeic acid and 3-(3,4-dihydroxyphenyl)lactic acid including, for example, rosmarinic acid, which has the structure:
  • Each of the caffeic acid, monocaffeoylquinic acids, dicaffeoylquinic acids and other dissolution enhancer compounds can be considered weak acids and can each exist in at least one of their conjugate acid form, conjugate base form (e.g., in their salt form), and mixed conjugate acid-conjugate base form, wherein a fraction (e.g., mole fraction) of the compounds exist in the conjugate acid form and another fraction exist in the conjugate base form.
  • the fraction of conjugate acid form to conjugate base form for the caffeic acid, monocaffeoylquinic acids, dicaffeoylquinic acids, and other dissolution enhancer compounds will depend on various factors, including the pKa of each compound and the pH of the composition.
  • salts of caffeic acid, monocaffeoylquinic acids, dicaffeoylquinic acids, and other dissolution enhancer compounds include, but are not limited to, quaternary ammonium, sodium, potassium, lithium, magnesium, and calcium salts of caffeic acid, monocaffeoylquinic acids, dicaffeoylquinic acids, monoferuloylquinic acids, and diferuloylquinic acids, and other dissolution enhancer compounds and the like.
  • the dissolution enhancer compound can be enriched for one or more of caffeic acid, monocaffeoylquinic acids, and dicaffeoylquinic acids.
  • the term “enriched” refers to an increase in an amount of one of caffeic acid, monocaffeoylquinic acids, and dicaffeoylquinic acids relative to one or more other compounds that are present in the dissolution enhancer compound.
  • a dissolution enhancer compound that is enriched for one or more of caffeic acid, monocaffeoylquinic acids, and dicaffeoylquinic acids can increase dissolution of the steviol glycoside composition.
  • a dissolution enhancer compound enriched for one or more dicaffeoylquinic acids can increase dissolution of the readily dissolvable steviol glycoside composition.
  • a dissolution enhancer compound that is enriched for dicaffeoylquinic acids can comprise 10% or more, 15% or more, 20% or more, 25% or more, 30% or more, 35% or more, 40% or more, 45% or more, or 50% or more, 60% or more, 70% or more, or 80% or more, or 90% or more dicaffeoylquinic acids.
  • a dissolution enhancer compound that is enriched for dicaffeoylquinic acids can comprise 10% or more, 15% or more, 20% or more, 25% or more, 30% or more, 35% or more, 40% or more, 45% or more, or 50% or more, 60% or more, 70% or more, or 80% or more, or 90% or more of a combination of one or more of 1,3-dicaffeoylquinic acid, 1,4-dicaffeoylquinic acid, 1,5-dicaffeoylquinic acid, 3,4-dicaffeoylquinic, 3,5-dicaffeoylquinic acid, and 4,5-dicaffeoylquinic acid, and salts thereof.
  • the dissolution enhancer compound comprises one or more compounds selected from the group consisting of 3-O-coumaroylquinic acid, 4-O-coumaroylquinic acid, 5-O-coumaroylquinic acid, 3,4-dicoumaroylquinic acid, 3,5-dicoumaroylquinic acid, 4,5-dicoumaroylquinic acid.
  • the dissolution enhancer compound may be isolated from botanical sources.
  • Various botanical sources comprise dissolution enhancer compound and may be used to isolate dissolution enhancer compounds.
  • Some examples of botanical sources from which dissolution enhancer compound may be isolated include yerba mate plant ( Ilex paraguariensis ), stevia, coffee, tea, chicory, and globe artichoke.
  • Some botanical sources may produce dissolution enhancer compound that is enriched for one or more of caffeic acid, monocaffeoylquinic acids, and dicaffeoylquinic acids and can increase dissolution of steviol glycoside composition.
  • dissolution enhancer compound isolated from yerba mate plant is enriched for dicaffeoylquinic acids and can increase dissolution of the readily dissolvable steviol glycoside composition.
  • dissolution enhancer compound isolated from yerba mate plant that is enriched for dicaffeoylquinic acids can comprise 10% or more, 15% or more, 20% or more, 25% or more, 30% or more, 35% or more, 40% or more, 45% or more, or 50% or more, 60% or more, 70% or more, or 80% or more, or 90% or more of a combination of one or more of 1,3-dicaffeoylquinic acid, 1,4-dicaffeoylquinic acid, 1,5-dicaffeoylquinic acid, 3,4-dicaffeoylquinic, 3,5-dicaffeoylquinic acid, and 4,5-dicaffeoylquinic acid, and salts thereof.
  • an amount of dissolution enhancer compound effective to increase dissolution of the steviol glycoside is an amount such that the dissolution enhancer compound comprises a 1:0.3 to 1:3 ratio by weight of steviol glycoside to dissolution enhancer compound. In other aspects, an amount of dissolution enhancer compound effective to increase dissolution of the steviol glycoside is an amount such that the dissolution enhancer compound comprises a 1:1 to 1:3 ratio by weight of steviol glycoside to dissolution enhancer compound. An amount of dissolution enhancer compound effective to increase dissolution of the steviol glycoside can be an amount such that the dissolution enhancer compound comprises a ratio by weight of steviol glycoside to dissolution enhancer compound of 1:0.1 to 1:10.
  • an amount of dissolution enhancer compound effective to increase dissolution of the steviol glycoside can be an amount such that the dissolution enhancer compound comprises a ratio by weight of steviol glycoside to dissolution enhancer compound of about 1:0.1 to 1:5, about 1:0.5 to 1:4, about 1:0.3 to 1:3, or about 1:1 to 1:3.
  • an amount of dissolution enhancer compound effective to increase dissolution of the steviol glycoside can be an amount such that the dissolution enhancer compound comprises a ratio by weight of steviol glycoside to dissolution enhancer compound of about 1:0.1, 1:0.5, 1:1, 1:2, 1:3, 1:4, 1:5, 1:6, 1:7, 1:8, 1:9, or 1:10 by weight.
  • an amount of dissolution enhancer compound effective to increase dissolution of the steviol glycoside can be an amount such that the dissolution enhancer compound comprises a ratio by weight of steviol glycoside to dissolution enhancer compound of about 1:0.3 to 1:3.
  • the readily dissolvable steviol glycoside composition comprises an increased rate of dissolution in a primarily aqueous solution when compared to a steviol glycoside composition without a dissolution enhancer compound.
  • the dissolution rate can be increased by at least 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90%, 95%, or 100% or more when compared to a composition without a dissolution enhancer compound.
  • the dissolution rate can be increased by 1, 2, 3, 4, 5, 6, 7, 8, 9, or 10 times or more when compared to a composition without a dissolution enhancer compound.
  • the readily dissolvable steviol glycoside composition comprises an increased rate of solution in a primarily aqueous solution when compared to a steviol glycoside composition without a dissolution enhancer compound.
  • the rate of solution can be increased by at least 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90%, 95%, or 100% or more when compared to a composition without a dissolution enhancer compound.
  • the rate of solution can be increased by 1, 2, 3, 4, 5, 6, 7, 8, 9, or 10 times or more when compared to a composition without a dissolution enhancer compound.
  • the readily dissolvable steviol glycoside composition comprises an instantaneous solubility in a primarily aqueous solution when compared to a steviol glycoside composition without a dissolution enhancer compound.
  • the instantaneous solubility can be increased by at least 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90%, 95%, or 100% or more when compared to a steviol glycoside composition without a dissolution enhancer compound.
  • the instantaneous solubility can be increased by 1, 2, 3, 4, 5, 6, 7, 8, 9, or 10 times or more when compared to a steviol glycoside composition without a dissolution enhancer compound.
  • the readily dissolvable steviol glycoside composition comprises an increased dissolution when dissolved in a primarily aqueous solution comprises primarily water.
  • the primarily aqueous solution can also comprise less than 1%, 5%, 10%, 15%, 20%, 30%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 80%, or 90%, or about 40% to 65%, or about 50% to 55%, or about 55% of C1-C4 alcohol (e.g., methanol, ethanol, propanol, butanol, etc.).
  • the primarily aqueous solution can be substantially free of C1-C4 alcohols. In other aspects, the primarily aqueous solution is essentially free of C1-C4 alcohols.
  • the primarily aqueous solution comprises less than 1% stevioside.
  • the primarily aqueous solution can comprise less than 3% rebaudioside B.
  • the primarily aqueous solution can comprise less than 1% steviolbioside.
  • the primarily aqueous solution can comprise less than 1% 13-SMG.
  • the primarily aqueous solution comprises less than one or more of 1% stevioside, 1% rebaudioside B, 1% steviolbioside, and 1% 13-SMG.
  • the primarily aqueous solution has any suitable pH.
  • the primarily aqueous solution can also comprise a pH of 0, 1, 2, 3, 4, 5, or 6.
  • the primarily aqueous solution can comprise a pH of between 0 and 7.
  • the primarily aqueous solution can comprise a pH of between 1 and 6.
  • the primarily aqueous solution can comprise a pH of between 1.5 and 4.
  • the readily dissolvable steviol glycoside composition comprises an increased rate of solution in a primarily aqueous solution when compared to a steviol glycoside composition without a dissolution enhancer compound when a final concentration of steviol glycoside is between 3000 ppm and 60000 ppm.
  • the final concentration of steviol glycoside can be greater than 100 ppm, 200 ppm, 300 ppm, 400 ppm, 500 ppm, 600 ppm, 700 ppm, 800 ppm, 900 ppm, or 1000 ppm.
  • the final concentration of steviol glycoside can be greater than 1100 ppm, 1200 ppm, 1300 ppm, 1400 ppm, 1500 ppm, 1600 ppm, 1700 ppm, 1800 ppm, or 1900 ppm.
  • the final concentration of steviol glycoside can be greater than 2100 ppm, 2200 ppm, 2300 ppm, 2400 ppm, 2500 ppm, 2600 ppm, 2700 ppm, 2800 ppm, or 2900 ppm.
  • the final concentration of steviol glycoside can be greater than 3100 ppm, 3200 ppm, 3300 ppm, 3400 ppm, 3500 ppm, 3600 ppm, 3700 ppm, 3800 ppm, or 3900 ppm.
  • the final concentration of steviol glycoside can be greater than 3000 ppm, 4000 ppm, 5000 ppm, 6000 ppm, 7000 ppm, 8000 ppm, or 9000 ppm.
  • the final concentration of steviol glycoside can be greater than 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, or higher.
  • the readily dissolvable steviol glycoside composition comprises an increased rate of solution in a primarily aqueous solution when compared to a steviol glycoside composition without a dissolution enhancer compound when a final concentration of dissolution enhancer compound is between 3000 ppm and 60000 ppm.
  • the final concentration of dissolution enhancer compound can be greater than 100 ppm, 200 ppm, 300 ppm, 400 ppm, 500 ppm, 600 ppm, 700 ppm, 800 ppm, 900 ppm, or 1000 ppm.
  • the final concentration of dissolution enhancer compound can be greater than 1100 ppm, 1200 ppm, 1300 ppm, 1400 ppm, 1500 ppm, 1600 ppm, 1700 ppm, 1800 ppm, or 1900 ppm.
  • the final concentration of dissolution enhancer compound can be greater than 2100 ppm, 2200 ppm, 2300 ppm, 2400 ppm, 2500 ppm, 2600 ppm, 2700 ppm, 2800 ppm, or 2900 ppm.
  • the final concentration of dissolution enhancer compound can be greater than 3100 ppm, 3200 ppm, 3300 ppm, 3400 ppm, 3500 ppm, 3600 ppm, 3700 ppm, 3800 ppm, or 3900 ppm.
  • the final concentration of dissolution enhancer compound can be greater than 3000 ppm, 4000 ppm, 5000 ppm, 6000 ppm, 7000 ppm, 8000 ppm, or 9000 ppm.
  • the final concentration of dissolution enhancer compound can be greater than 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, or higher.
  • the readily dissolvable steviol glycoside composition comprises an increased rate of solution in a primarily aqueous solution when compared to a steviol glycoside composition without a dissolution enhancer compound when the dissolution is carried out at a temperature less than 5° C., 10° C., 15° C., 20° C., 25° C., 30° C., 35° C., 40° C., 45° C., 50° C., 55° C., 60° C., 65° C., 70° C., 75° C., 80° C., or 85° C.
  • the dissolution can be carried out at between 5° C. and 65° C.
  • the dissolution can be carried out between 20° C. and 65° C.
  • the dissolution can be carried out at between 10° C. and 40° C.
  • the dissolution can be carried out at between 15° C. and 30° C.
  • the dissolution can be carried out at between 20° C. and 25° C.
  • the dissolution can be carried out at about room temperature.
  • the dissolution can be carried out at essentially room temperature.
  • the readily dissolvable steviol glycoside composition can dissolve completely.
  • the readily dissolvable steviol glycoside composition can dissolve completely within 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 20, 25, 30, 35, 40, 45, 50, 55 or 60 minutes.
  • the readily dissolvable steviol glycoside composition can dissolve completely within 1, 2, or 3 hours.
  • this disclosure also relates to readily dissolvable steviol glycoside compositions with a high rate of solution.
  • An example of a readily dissolvable steviol glycoside composition with a high rate of solution is a composition comprising an admixture of a steviol glycoside and a dissolution enhancer compound in an amount effective to increase dissolution of the steviol glycoside.
  • the term a high rate of solution can refer to a readily dissolvable composition and/or a composition with a high rate of dissolution in certain solvents.
  • a high rate of solution can also refer to a composition comprising instantaneous solubility in certain solvents.
  • a steviol glycoside composition with a high rate of solution can comprise a high rate of dissolution and/or instantaneous solubility in a primarily aqueous solution.
  • compositions comprising steviol glycoside and dissolution enhancer compound can comprise any suitable additives including but not limited to buffering agent, acidulants, such as citric acid, antimicrobial agents, such as benzoic acid and sorbic acid (and salts thereof), natural colors, natural flavors, artificial flavors, artificial colors, and artificial sweeteners.
  • acidulants such as citric acid
  • antimicrobial agents such as benzoic acid and sorbic acid (and salts thereof)
  • natural colors natural flavors, artificial flavors, artificial colors, and artificial sweeteners.
  • compositions comprising steviol glycoside and dissolution enhancer compound can comprise less than 0.3% (wt) of malonate, malonic acid, oxalate, oxalic acid, lactate, lactic acid, succinate, succinic acid, malate, or malic acid; or less than 0.05% (wt) of pyruvate, pyruvic acid, fumarate, fumaric acid, tartrate, tartaric acid, sorbate, sorbic acid, acetate, or acetic acid; or less than about 0.05% (wt) of chlorophyll.
  • the admixture of a steviol glycoside and a dissolution enhancer compound can comprise any steviol glycoside described above.
  • the admixed steviol glycoside can include rebaudioside M, rebaudioside D, rebaudioside A, rebaudioside B, rebaudioside O, and/or rebaudioside N.
  • the admixed steviol glycoside can be in a crystalline form.
  • the admixed dissolution enhancer compound can comprise any suitable dissolution enhancer compound described above.
  • the admixed dissolution enhancer compound can include caffeic acid, monocaffeoylquinic acids (e.g.
  • the admixed dissolution enhancer compound can be prepared from any suitable source, including yerba mate, stevia, globe artichoke, and/or green coffee bean.
  • the admixture of the steviol glycoside and a dissolution enhancer compound can comprise any suitable ratio effective to increase dissolution of the steviol glycoside, as described above.
  • the amount of admixed dissolution enhancer compound effective to increase dissolution of the steviol glycoside can be an amount such that the dissolution enhancer compound comprises a ratio by weight of steviol glycoside to dissolution enhancer of about 1:0.1, 1:0.3, 1:0.5, 1:1, 1:2, 1:3, 1:4, 1:5, 1:6, 1:7, 1:8, 1:9, or 1:10 by weight.
  • the admixture of the steviol glycoside and a dissolution enhancer compound can be prepared by any suitable means to result in a composition with a high rate of solution.
  • dry steviol glycoside and dry dissolution enhancer compound can be combined to form a dry admixture.
  • a solution of steviol glycoside and dissolution enhancer compound can prepared and then dried to prepare the admixture.
  • the admixture can comprise any other suitable ingredients.
  • the admixture can comprise a buffering system (e.g., a citrate/phosphate buffer).
  • the buffering system can provide a pH of 0, 1, 2, 3, 4, 5, or 6.
  • the pH can be between 1 and 6.
  • the pH can be between 1.5 and 4.
  • the admixture of the steviol glycoside and the dissolution enhancer compound comprises an increased rate of dissolution in a primarily aqueous solution when compared to a steviol glycoside composition without a dissolution enhancer compound.
  • the dissolution can be increased by at least 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90%, 95%, or 100% or more when compared to a composition without a dissolution enhancer compound.
  • the dissolution can be increased by 1, 2, 3, 4, 5, 6, 7, 8, 9, or 10 times or more when compared to a composition without a dissolution enhancer compound.
  • the admixture of the steviol glycoside and the dissolution enhancer compound comprises an increased rate of solution in a primarily aqueous solution when compared to a steviol glycoside composition without a dissolution enhancer compound.
  • the rate of solution can be increased by at least 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90%, 95%, or 100% or more when compared to a composition without a dissolution enhancer compound.
  • the rate of solution can be increased by 1, 2, 3, 4, 5, 6, 7, 8, 9, or 10 times or more when compared to a composition without a dissolution enhancer compound.
  • the admixture of the steviol glycoside and the dissolution enhancer compound comprises an instantaneous solubility in a primarily aqueous solution when compared to a steviol glycoside composition without a dissolution enhancer compound.
  • the instantaneous solubility can be increased by at least 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90%, 95%, or 100% or more when compared to a composition without a dissolution enhancer compound.
  • the instantaneous solubility can be increased by 1, 2, 3, 4, 5, 6, 7, 8, 9, or 10 times or more when compared to a composition without a dissolution enhancer compound.
  • the admixture of the steviol glycoside and the dissolution enhancer compound comprises less than 1% stevioside.
  • the admixture of the steviol glycoside and the dissolution enhancer compound can comprise less than 1% rebaudioside B.
  • the admixture of the steviol glycoside and the dissolution enhancer compound can comprise less than 1% steviolbioside.
  • the admixture of the steviol glycoside and the dissolution enhancer compound can comprise less than 1% 13-SMG.
  • the admixture of the steviol glycoside and the dissolution enhancer compound comprises less than one or more of 1% stevioside, 1% rebaudioside B, 1% steviolbioside, and 1% 13-SMG.
  • the admixture of the steviol glycoside and the dissolution enhancer compound comprises an increased rate of solution in a primarily aqueous solution when compared to a steviol glycoside composition without a dissolution enhancer compound when a final concentration of steviol glycoside is between 3000 ppm and 60000 ppm.
  • the final concentration of steviol glycoside can be greater than 100 ppm, 200 ppm, 300 ppm, 400 ppm, 500 ppm, 600 ppm, 700 ppm, 800 ppm, 900 ppm, or 1000 ppm.
  • the final concentration of steviol glycoside can be greater than 1100 ppm, 1200 ppm, 1300 ppm, 1400 ppm, 1500 ppm, 1600 ppm, 1700 ppm, 1800 ppm, or 1900 ppm.
  • the final concentration of steviol glycoside can be greater than 2100 ppm, 2200 ppm, 2300 ppm, 2400 ppm, 2500 ppm, 2600 ppm, 2700 ppm, 2800 ppm, or 2900 ppm.
  • the final concentration of steviol glycoside can be greater than 3100 ppm, 3200 ppm, 3300 ppm, 3400 ppm, 3500 ppm, 3600 ppm, 3700 ppm, 3800 ppm, or 3900 ppm.
  • the final concentration of steviol glycoside can be greater than 3000 ppm, 4000 ppm, 5000 ppm, 6000 ppm, 7000 ppm, 8000 ppm, or 9000 ppm.
  • the final concentration of steviol glycoside can be greater than 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, or higher.
  • the admixture of the steviol glycoside and the dissolution enhancer compound comprises an increased rate of solution in a primarily aqueous solution when compared to a steviol glycoside composition without a dissolution enhancer compound when a final concentration of dissolution enhancer compound is between 3000 ppm and 60000 ppm.
  • the final concentration of dissolution enhancer compound can be greater than 100 ppm, 200 ppm, 300 ppm, 400 ppm, 500 ppm, 600 ppm, 700 ppm, 800 ppm, 900 ppm, or 1000 ppm.
  • the final concentration of dissolution enhancer compound can be greater than 1100 ppm, 1200 ppm, 1300 ppm, 1400 ppm, 1500 ppm, 1600 ppm, 1700 ppm, 1800 ppm, or 1900 ppm.
  • the final concentration of dissolution enhancer compound can be greater than 2100 ppm, 2200 ppm, 2300 ppm, 2400 ppm, 2500 ppm, 2600 ppm, 2700 ppm, 2800 ppm, or 2900 ppm.
  • the final concentration of dissolution enhancer compound can be greater than 3100 ppm, 3200 ppm, 3300 ppm, 3400 ppm, 3500 ppm, 3600 ppm, 3700 ppm, 3800 ppm, or 3900 ppm.
  • the final concentration of dissolution enhancer compound can be greater than 3000 ppm, 4000 ppm, 5000 ppm, 6000 ppm, 7000 ppm, 8000 ppm, or 9000 ppm.
  • the final concentration of dissolution enhancer compound can be greater than 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, or higher.
  • the admixture of the steviol glycoside and the dissolution enhancer compound comprises an increased rate of solution in a primarily aqueous solution when compared to a steviol glycoside composition without a dissolution enhancer compound when the dissolution is carried out at a temperature less than 5° C., 10° C., 15° C., 20° C., 25° C., 30° C., 35° C., 40° C., 45° C., 50° C., 55° C., 60° C., 65° C., 70° C., 75° C., 80° C., or 85° C.
  • the dissolution can be carried out at between 5° C. and 65° C.
  • the dissolution can be carried out between 20° C. and 65° C.
  • the dissolution can be carried out at between 10° C. and 40° C.
  • the dissolution can be carried out at between 15° C. and 30° C.
  • the dissolution can be carried out at between 20° C. and 25° C.
  • the dissolution can be carried out at about room temperature.
  • the dissolution can be carried out at essentially room temperature.
  • the admixture of the steviol glycoside and the dissolution enhancer compound can dissolve completely.
  • the admixture of the steviol glycoside and the dissolution enhancer compound can dissolve completely within 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 20, 25, 30, 35, 40, 45, 50, 55 or 60 minutes.
  • the admixture of the steviol glycoside and the dissolution enhancer compound can dissolve completely within 1, 2, or 3 hours.
  • this disclosure also relates to methods of increasing dissolution of crystalline steviol glycoside.
  • An example of a method for increasing dissolution of a crystalline steviol glycoside comprises contacting a crystalline steviol glycoside and a dissolution enhancer compound in an amount effective to increase dissolution of the steviol glycoside with a primarily aqueous solution.
  • the crystalline steviol glycoside can comprise any steviol glycoside described above.
  • the steviol glycoside can include crystalline forms of one or more of rebaudioside M, rebaudioside D, rebaudioside A, rebaudioside B, rebaudioside O, rebaudioside N, and/or stevioside.
  • the dissolution enhancer compound can comprise any suitable dissolution enhancer compound described above.
  • the dissolution enhancer compound can include caffeic acid, monocaffeoylquinic acids (e.g. chlorogenic acid, neochlorogenic acid, and cryptochlorogenic acid), and dicaffeoylquinic acids (e.g.
  • the dissolution enhancer compound can be prepared from any suitable source, including yerba mate, stevia , globe artichoke, and/or green coffee.
  • the crystalline steviol glycoside and dissolution enhancer compound can comprise any suitable ratio, as described above.
  • the amount of admixed dissolution enhancer compound effective to increase dissolution of the steviol glycoside can be an amount such that the dissolution enhancer comprises a ratio by weight of dissolution enhancer compound to steviol glycoside of about 1:0.1, 1:0.3, 1:0.5, 1:1, 1:2, 1:3, 1:4, 1:5, 1:6, 1:7, 1:8, 1:9, or 1:10 by weight.
  • the ratio of dissolution enhancer compound to steviol glycoside can be from about 0.1:1 to 10:1.
  • the ratio of dissolution enhancer compound to steviol glycoside can be in the range of about 0.1:1 to 5:1, about 0.5:1 to 4:1, or about 1:1 to 3:1. In other aspects, the ratio of dissolution enhancer compound to steviol glycoside is about 0.1:1, 0.5:1, 1:1, 2:1, 3:1, 4:1, 5:1, 6:1, 7:1, 8:1, 9:1, or 10:1.
  • the rate of dissolution is increased in a primarily aqueous solution when compared to a steviol glycoside composition without a dissolution enhancer compound.
  • the dissolution rate can be increased by at least 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90%, 95%, or 100% or more when compared to a composition without a dissolution enhancer compound.
  • the dissolution rate can be increased by 1, 2, 3, 4, 5, 6, 7, 8, 9, or 10 times or more when compared to a composition without a dissolution enhancer compound.
  • the increased rate of dissolution corresponds to an increased rate of solution in a primarily aqueous solution when compared to a steviol glycoside composition without a dissolution enhancer compound.
  • the rate of solution can be increased by at least 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90%, 95%, or 100% or more when compared to a composition without a dissolution enhancer compound.
  • the rate of solution can be increased by 1, 2, 3, 4, 5, 6, 7, 8, 9, or 10 times or more when compared to a composition without a dissolution enhancer compound.
  • the increased rate of dissolution corresponds to an increase in instantaneous solubility in a primarily aqueous solution when compared to a steviol glycoside composition without a dissolution enhancer compound.
  • the instantaneous solubility can be increased by at least 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90%, 95%, or 100% or more when compared to a composition without a dissolution enhancer compound.
  • the instantaneous solubility can be increased by 1, 2, 3, 4, 5, 6, 7, 8, 9, or 10 times or more when compared to a composition without a dissolution enhancer compound.
  • the primarily aqueous solution in which the crystalline steviol glycoside is dissolved comprises primarily water.
  • the primarily aqueous solution can also comprise less than 1%, 5%, 10%, 15%, 20%, 30%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 80%, or 90%, or about 40% to 65%, or about 50% to 55%, or about 55% of C1-C4 alcohol (e.g., methanol, ethanol, propanol, butanol, etc.).
  • C1-C4 alcohol e.g., methanol, ethanol, propanol, butanol, etc.
  • the primarily aqueous solution can be substantially free of C1-C4 alcohols. In other aspects, the primarily aqueous solution is essentially free of C1-C4 alcohols.
  • the primarily aqueous solution in which the crystalline steviol glycoside is dissolved comprises less than 1% stevioside.
  • the primarily aqueous solution can comprise less than 1% rebaudioside B.
  • the primarily aqueous solution can comprise less than 1% steviolbioside.
  • the primarily aqueous solution can comprise less than 1% 13-SMG.
  • the primarily aqueous solution comprises less than one or more of 1% stevioside, 1% rebaudioside B, 1% steviolbioside, and 1% 13-SMG.
  • the primarily aqueous solution in which the crystalline steviol glycoside is dissolved has any suitable pH.
  • the primarily aqueous solution can also comprise a pH of 0, 1, 2, 3, 4, 5, or 6.
  • the primarily aqueous solution can comprise a pH of between 0 and 7.
  • the primarily aqueous solution can comprise a pH of between 1 and 6.
  • the primarily aqueous solution can comprise a pH of between 1.5 and 4.
  • the method for increasing dissolution of a crystalline steviol glycoside comprises an increased rate of solution in a primarily aqueous solution when compared to a steviol glycoside composition without a dissolution enhancer compound when a final concentration of steviol glycoside is between 3000 ppm and 60000 ppm.
  • the final concentration of steviol glycoside can be greater than 100 ppm, 200 ppm, 300 ppm, 400 ppm, 500 ppm, 600 ppm, 700 ppm, 800 ppm, 900 ppm, or 1000 ppm.
  • the final concentration of steviol glycoside can be greater than 1100 ppm, 1200 ppm, 1300 ppm, 1400 ppm, 1500 ppm, 1600 ppm, 1700 ppm, 1800 ppm, or 1900 ppm.
  • the final concentration of steviol glycoside can be greater than 2100 ppm, 2200 ppm, 2300 ppm, 2400 ppm, 2500 ppm, 2600 ppm, 2700 ppm, 2800 ppm, or 2900 ppm.
  • the final concentration of steviol glycoside can be greater than 3100 ppm, 3200 ppm, 3300 ppm, 3400 ppm, 3500 ppm, 3600 ppm, 3700 ppm, 3800 ppm, or 3900 ppm.
  • the final concentration of steviol glycoside can be greater than 3000 ppm, 4000 ppm, 5000 ppm, 6000 ppm, 7000 ppm, 8000 ppm, or 9000 ppm.
  • the final concentration of steviol glycoside can be greater than 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, or higher.
  • the method for increasing dissolution of a crystalline steviol glycoside comprises an increased rate of solution in a primarily aqueous solution when compared to a steviol glycoside composition without a dissolution enhancer compound when a final concentration of dissolution enhancer compound is between 3000 ppm and 60000 ppm.
  • the final concentration of dissolution enhancer compound can be greater than 100 ppm, 200 ppm, 300 ppm, 400 ppm, 500 ppm, 600 ppm, 700 ppm, 800 ppm, 900 ppm, or 1000 ppm.
  • the final concentration of dissolution enhancer compound can be greater than 1100 ppm, 1200 ppm, 1300 ppm, 1400 ppm, 1500 ppm, 1600 ppm, 1700 ppm, 1800 ppm, or 1900 ppm.
  • the final concentration of dissolution enhancer compound can be greater than 2100 ppm, 2200 ppm, 2300 ppm, 2400 ppm, 2500 ppm, 2600 ppm, 2700 ppm, 2800 ppm, or 2900 ppm.
  • the final concentration of dissolution enhancer compound can be greater than 3100 ppm, 3200 ppm, 3300 ppm, 3400 ppm, 3500 ppm, 3600 ppm, 3700 ppm, 3800 ppm, or 3900 ppm.
  • the final concentration of dissolution enhancer compound can be greater than 3000 ppm, 4000 ppm, 5000 ppm, 6000 ppm, 7000 ppm, 8000 ppm, or 9000 ppm.
  • the final concentration of dissolution enhancer compound can be greater than 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, or higher.
  • the method for increasing dissolution of a crystalline steviol glycoside is carried out at a temperature less than 5° C., 10° C., 15° C., 20° C., 25° C., 30° C., 35° C., 40° C., 45° C., 50° C., 55° C., 60° C., 65° C., 70° C., 75° C., 80° C., or 85° C.
  • the method for increasing dissolution of a crystalline steviol glycoside can be carried out at between 5° C. and 65° C.
  • the dissolution can be carried out between 20° C. and 65° C.
  • the dissolution can be carried out at between 10° C. and 40° C.
  • the method for increasing dissolution of a crystalline steviol glycoside can be carried out at between 15° C. and 30° C.
  • the method for increasing dissolution of a crystalline steviol glycoside can be carried out at between 20° C. and 25° C.
  • the method for increasing dissolution of a crystalline steviol glycoside can be carried out at about room temperature.
  • the method for increasing dissolution of a crystalline steviol glycoside can be carried out at essentially room temperature.
  • the crystalline steviol glycoside composition can dissolve completely.
  • the crystalline steviol glycoside composition can dissolve completely within 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 20, 25, 30, 35, 40, 45, 50, 55 or 60 minutes.
  • the crystalline steviol glycoside composition can dissolve completely within 1, 2, or 3 hours.
  • this disclosure also relates to methods of preparing concentrated steviol glycoside solutions from crystalline steviol glycoside.
  • An example of a method of preparing a concentrated steviol glycoside solution comprises dissolving a crystalline steviol glycoside and a dissolution enhancer compound in water, wherein a final concentration of the concentrated steviol glycoside solution is greater than 0.15% (wt), 0.2% (wt), 0.25% (wt), 0.3% (wt), 0.4% (wt), 0.5% (wt), 1% (wt), 3% (wt), 5% (wt), 10% (wt), 20% (wt), or greater.
  • the crystalline steviol glycoside can comprise any steviol glycoside described above.
  • the steviol glycoside can include crystalline forms of one or more of rebaudioside M, rebaudioside D, rebaudioside A, rebaudioside B, rebaudioside O, rebaudioside N, and/or stevioside.
  • the dissolution enhancer compound can comprise any suitable dissolution enhancer compound described above.
  • the dissolution enhancer compound can include caffeic acid, monocaffeoylquinic acids (e.g. chlorogenic acid, neochlorogenic acid, and cryptochlorogenic acid), and dicaffeoylquinic acids (e.g.
  • the dissolution enhancer compound can be prepared from any suitable source, including yerba mate, stevia, globe artichoke, and/or green coffee.
  • the crystalline steviol glycoside and a dissolution enhancer compound can comprise any suitable ratio, as described above.
  • the ratio of dissolution enhancer compound to steviol glycoside can be from about 0.1:1 to 10:1.
  • the ratio of dissolution enhancer compound to steviol glycoside can be in the range of about 0.1:1 to 5:1, about 0.5:1 to 4:1, or about 1:1 to 3:1.
  • the ratio of dissolution enhancer compound to steviol glycoside is about 0.1:1, 0.3:1, 0.5:1, 0.7:1, 1:1, 2:1, 3:1, 4:1, 5:1, 6:1, 7:1, 8:1, 9:1, or 10:1.
  • the primarily aqueous solution in which the crystalline steviol glycoside is dissolved comprises primarily water.
  • the primarily aqueous solution can also comprise less than 1%, 5%, 10%, 15%, 20%, 30%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 80%, or 90%, or about 40% to 65%, or about 50% to 55%, or about 55% of C1-C4 alcohol (e.g., methanol, ethanol, propanol, butanol, etc.).
  • C1-C4 alcohol e.g., methanol, ethanol, propanol, butanol, etc.
  • the primarily aqueous solution can be substantially free of C1-C4 alcohols. In other aspects, the primarily aqueous solution is essentially free of C1-C4 alcohols.
  • the primarily aqueous solution in which the crystalline steviol glycoside is dissolved comprises less than 1% stevioside.
  • the primarily aqueous solution can comprise less than 1% rebaudioside B.
  • the primarily aqueous solution can comprise less than 1% steviolbioside.
  • the primarily aqueous solution can comprise less than 1% 13-SMG.
  • the primarily aqueous solution comprises less than one or more of 1% stevioside, 1% rebaudioside B, 1% steviolbioside, and 1% 13-SMG.
  • the primarily aqueous solution in which the crystalline steviol glycoside is dissolved has any suitable pH.
  • the primarily aqueous solution can also comprise a pH of 0, 1, 2, 3, 4, 5, or 6.
  • the primarily aqueous solution can comprise a pH of between 0 and 7.
  • the primarily aqueous solution can comprise a pH of between 1 and 6.
  • the primarily aqueous solution can comprise a pH of between 1.5 and 4.
  • the concentrated steviol glycoside solution comprises a final concentration of steviol glycoside is between 3000 ppm and 60000 ppm.
  • the final concentration of steviol glycoside can be greater than 100 ppm, 200 ppm, 300 ppm, 400 ppm, 500 ppm, 600 ppm, 700 ppm, 800 ppm, 900 ppm, or 1000 ppm.
  • the final concentration of steviol glycoside can be greater than 1100 ppm, 1200 ppm, 1300 ppm, 1400 ppm, 1500 ppm, 1600 ppm, 1700 ppm, 1800 ppm, or 1900 ppm.
  • the final concentration of steviol glycoside can be greater than 2100 ppm, 2200 ppm, 2300 ppm, 2400 ppm, 2500 ppm, 2600 ppm, 2700 ppm, 2800 ppm, or 2900 ppm.
  • the final concentration of steviol glycoside can be greater than 3100 ppm, 3200 ppm, 3300 ppm, 3400 ppm, 3500 ppm, 3600 ppm, 3700 ppm, 3800 ppm, or 3900 ppm.
  • the final concentration of steviol glycoside can be greater than 3000 ppm, 4000 ppm, 5000 ppm, 6000 ppm, 7000 ppm, 8000 ppm, or 9000 ppm.
  • the final concentration of steviol glycoside can be greater than 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, or higher.
  • the concentrated steviol glycoside solution comprises a final concentration of dissolution enhancer compound is between 3000 ppm and 60000 ppm.
  • the final concentration of dissolution enhancer compound can be greater than 100 ppm, 200 ppm, 300 ppm, 400 ppm, 500 ppm, 600 ppm, 700 ppm, 800 ppm, 900 ppm, or 1000 ppm.
  • the final concentration of dissolution enhancer compound can be greater than 1100 ppm, 1200 ppm, 1300 ppm, 1400 ppm, 1500 ppm, 1600 ppm, 1700 ppm, 1800 ppm, or 1900 ppm.
  • the final concentration of dissolution enhancer compound can be greater than 2100 ppm, 2200 ppm, 2300 ppm, 2400 ppm, 2500 ppm, 2600 ppm, 2700 ppm, 2800 ppm, or 2900 ppm.
  • the final concentration of dissolution enhancer compound can be greater than 3100 ppm, 3200 ppm, 3300 ppm, 3400 ppm, 3500 ppm, 3600 ppm, 3700 ppm, 3800 ppm, or 3900 ppm.
  • the final concentration of dissolution enhancer compound can be greater than 3000 ppm, 4000 ppm, 5000 ppm, 6000 ppm, 7000 ppm, 8000 ppm, or 9000 ppm.
  • the final concentration of dissolution enhancer compound can be greater than 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, or higher.
  • the concentrated steviol glycoside solution is prepared at a temperature less than 5° C., 10° C., 15° C., 20° C., 25° C., 30° C., 35° C., 40° C., 45° C., 50° C., 55° C., 60° C., 65° C., 70° C., 75° C., 80° C., or 85° C.
  • the concentrated steviol glycoside solution is prepared at between 5° C. and 65° C.
  • the dissolution can be carried out between 20° C. and 65° C.
  • the concentrated steviol glycoside solution is prepared at between 10° C. and 40° C.
  • the concentrated steviol glycoside solution is prepared at between 15° C. and 30° C.
  • the concentrated steviol glycoside solution is prepared at between 20° C. and 25° C.
  • the concentrated steviol glycoside solution can be prepared at about room temperature.
  • the concentrated steviol glycoside solution can be prepared at essentially room temperature.
  • the crystalline steviol glycoside composition can dissolve completely to make the concentrated steviol glycoside solution.
  • the crystalline steviol glycoside composition can dissolve completely within 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 20, 25, 30, 35, 40, 45, 50, 55 or 60 minutes.
  • the crystalline steviol glycoside composition can dissolve completely within 1, 2, or 3 hours.
  • this disclosure also relates to methods of preparing a beverage concentrate from crystalline steviol glycoside.
  • An example of a method for preparing a beverage concentrate comprises contacting a crystalline steviol glycoside, a dissolution enhancer compound, and water.
  • the crystalline steviol glycoside can comprise any steviol glycoside described above.
  • the steviol glycoside can include crystalline forms of one or more of rebaudioside M, rebaudioside D, rebaudioside A, rebaudioside B, rebaudioside N, and/or stevioside.
  • the dissolution enhancer compound can comprise any suitable dissolution enhancer compound described above.
  • the dissolution enhancer compound can include caffeic acid, monocaffeoylquinic acids (e.g. chlorogenic acid, neochlorogenic acid, and cryptochlorogenic acid), and dicaffeoylquinic acids (e.g.
  • the dissolution enhancer compound can be prepared from any suitable source, including stevia and/or yerba mate.
  • the crystalline steviol glycoside and a dissolution enhancer compound can comprise any suitable ratio, as described above.
  • the ratio of dissolution enhancer compound to steviol glycoside can be from about 0.1:1 to 10:1.
  • the ratio of dissolution enhancer compound to steviol glycoside can be in the range of about 0.1:1 to 5:1, about 0.5:1 to 4:1, or about 1:1 to 3:1.
  • the ratio of dissolution enhancer compound to steviol glycoside is about 0.1:1, 0.3:1, 0.5:1, 0.7:1, 1:1, 2:1, 3:1, 4:1, 5:1, 6:1, 7:1, 8:1, 9:1, or 10:1.
  • the beverage concentrate comprises less than 1%, 5%, 10%, 15%, 20%, 30%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 80%, or 90%, or about 40% to 65%, or about 50% to 55%, or about 55% of C1-C4 alcohol (e.g., methanol, ethanol, propanol, butanol, etc.).
  • C1-C4 alcohol e.g., methanol, ethanol, propanol, butanol, etc.
  • the beverage concentrate can be substantially free of C1-C4 alcohols.
  • the beverage concentrate is essentially free of C1-C4 alcohols.
  • the beverage concentrate in which the crystalline steviol glycoside is dissolved comprises less than 1% stevioside.
  • the water can comprise less than 1% rebaudioside B.
  • the beverage concentrate can comprise less than 1% rebaudioside F.
  • the beverage concentrate can comprise less than 1% rebaudioside C.
  • the beverage concentrate comprises less than one or more of 1% stevioside, 1% rebaudioside B, 1% rebaudioside F, 1% steviolbioside, 1% 13-SMG, and 1% rebaudioside C.
  • the beverage concentrate comprises a final concentration of steviol glycoside is between 3000 ppm and 60000 ppm.
  • the final concentration of steviol glycoside can be greater than 100 ppm, 200 ppm, 300 ppm, 400 ppm, 500 ppm, 600 ppm, 700 ppm, 800 ppm, 900 ppm, or 1000 ppm.
  • the final concentration of steviol glycoside can be greater than 1100 ppm, 1200 ppm, 1300 ppm, 1400 ppm, 1500 ppm, 1600 ppm, 1700 ppm, 1800 ppm, or 1900 ppm.
  • the final concentration of steviol glycoside can be greater than 2100 ppm, 2200 ppm, 2300 ppm, 2400 ppm, 2500 ppm, 2600 ppm, 2700 ppm, 2800 ppm, or 2900 ppm.
  • the final concentration of steviol glycoside can be greater than 3100 ppm, 3200 ppm, 3300 ppm, 3400 ppm, 3500 ppm, 3600 ppm, 3700 ppm, 3800 ppm, or 3900 ppm.
  • the final concentration of steviol glycoside can be greater than 3000 ppm, 4000 ppm, 5000 ppm, 6000 ppm, 7000 ppm, 8000 ppm, or 9000 ppm.
  • the final concentration of steviol glycoside can be greater than 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, or higher.
  • the beverage concentrate comprises a final concentration of dissolution enhancer compound is between 3000 ppm and 60000 ppm.
  • the final concentration of dissolution enhancer compound can be greater than 100 ppm, 200 ppm, 300 ppm, 400 ppm, 500 ppm, 600 ppm, 700 ppm, 800 ppm, 900 ppm, or 1000 ppm.
  • the final concentration of dissolution enhancer compound can be greater than 1100 ppm, 1200 ppm, 1300 ppm, 1400 ppm, 1500 ppm, 1600 ppm, 1700 ppm, 1800 ppm, or 1900 ppm.
  • the final concentration of dissolution enhancer compound can be greater than 2100 ppm, 2200 ppm, 2300 ppm, 2400 ppm, 2500 ppm, 2600 ppm, 2700 ppm, 2800 ppm, or 2900 ppm.
  • the final concentration of dissolution enhancer compound can be greater than 3100 ppm, 3200 ppm, 3300 ppm, 3400 ppm, 3500 ppm, 3600 ppm, 3700 ppm, 3800 ppm, or 3900 ppm.
  • the final concentration of dissolution enhancer compound can be greater than 3000 ppm, 4000 ppm, 5000 ppm, 6000 ppm, 7000 ppm, 8000 ppm, or 9000 ppm.
  • the final concentration of dissolution enhancer compound can be greater than 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, or higher.
  • the beverage concentrate is prepared at a temperature less than 5° C., 10° C., 15° C., 20° C., 25° C., 30° C., 35° C., 40° C., 45° C., 50° C., 55° C., 60° C., 65° C., 70° C., 75° C., 80° C., or 85° C.
  • the beverage concentrate is prepared at between 5° C. and 65° C.
  • the dissolution can be carried out between 20° C. and 65° C.
  • the beverage concentrate is prepared at between 10° C. and 40° C.
  • the beverage concentrate is prepared at between 15° C. and 30° C.
  • the beverage concentrate is prepared at between 20° C. and 25° C.
  • the beverage concentrate can be prepared at about room temperature.
  • the beverage concentrate can be prepared at essentially room temperature.
  • the crystalline steviol glycoside composition can dissolve completely to make the beverage concentrate.
  • the crystalline steviol glycoside composition can dissolve completely within 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 20, 25, 30, 35, 40, 45, 50, 55 or 60 minutes.
  • the crystalline steviol glycoside can dissolve completely within 1, 2, or 3 hours.
  • the beverage concentrate can further comprise a buffer (e.g., a citrate/phosphate buffer).
  • a buffer e.g., a citrate/phosphate buffer
  • the buffer can provide a pH of 0, 1, 2, 3, 4, 5, or 6.
  • the pH can be between 1 and 6.
  • the pH can be between 1.5 and 4.
  • the beverage concentrate can further comprise any suitable flavor and/or color.
  • the beverage concentrate can further comprise any suitable ingredient including buffering agent, acidulants, such as citric acid, antimicrobial agents, such as benzoic acid and sorbic acid (and salts thereof), natural colors, natural flavors, artificial flavors, artificial colors, and artificial sweeteners.
  • a series of dissolution assays were carried out on the dissolution of a steviol glycoside blend with and without dissolution enhancer compound.
  • the dissolution assays were performed in an acidic citrate/phosphate buffer system similar to that of a carbonated soda beverage concentrate (or throw syrup).
  • One steviol glycoside blend comprised primarily rebaudioside D and rebaudioside M (RM80, >80% (wt) rebaudioside M).
  • Another steviol glycoside blend comprised a 95% rebaudioside A blend (RA95).
  • the dissolution enhancer compounds were prepared from stevia leaf and also from yerba mate.
  • aqueous solution of citrate/phosphate buffer (about 4 g/L) was prepared and adjusted to pH 2.5. Separate capped glass vials were prepared, 10 mL of the aqueous buffered solution was aliquoted into each vial, and a magnetic stir bar added to each vial. Dry powdered samples of steviol glycoside blends were added to some vials under magnetic stirring. Dry powdered samples of steviol glycoside blends along with dry powdered samples of dissolution enhancer compounds were added to other vials under magnetic stirring. Each vial was monitored over time for dissolution under magnetic stirring and the results recorded by video or still image.
  • a control vial was prepared with 10 mL of the aqueous buffered solution as described above.
  • a dry powdered sample of the RM80 corresponding to a final steviol glycoside concentration of 3000 ppm was added to the aqueous buffered solution under magnetic stirring at room temperature. Magnetic stirring was continued and dissolution monitored over time.
  • the initially clear aqueous buffered solution became cloudy upon addition of the RM80.
  • the aqueous buffered solution remained cloudy.
  • the aqueous buffered solution remained cloudy.
  • At 45 minutes after addition of the RM80 the aqueous buffered solution remained cloudy.
  • Table 1 tabulates the observations of the control vial at 0 minutes, 1 minute, 10 minutes, 45 minutes, 60 minutes, 120 minutes, 300 minutes, and 1440 minutes, respectively.
  • Table 1 shows that the RM80 added to the aqueous buffered solution remained cloudy over the course of the monitoring. This control vial experiment showed that the RM80 at a final steviol glycoside concentration of 3000 ppm did not dissolve completely in the aqueous buffered solution.
  • a vial was prepared with 10 mL of the aqueous buffered solution as described above.
  • a dry powdered sample of the RM80 corresponding to a final steviol glycoside concentration of 3000 ppm was added to the aqueous buffered solution under magnetic stirring at room temperature.
  • a dry powdered sample of the dissolution enhancer compound prepared from stevia corresponding to a final concentration of 3000 ppm was also added to the aqueous buffered solution under magnetic stirring at room temperature. Magnetic stirring was continued and dissolution monitored over time. The initially clear aqueous buffered solution became cloudy upon addition of the RM80. At 1 minute after addition of the RM80 the aqueous buffered solution became slightly less cloudy.
  • Table 2 shows that the RM80 added to the aqueous buffered solution with the dissolution enhancer compounds dissolved completely over the course of the monitoring. This experiment showed that the combination of the RM80 at a final steviol glycoside concentration of 3000 ppm and the dissolution enhancer compound from stevia at a final concentration of 3000 was able to readily dissolve in the aqueous buffered solution
  • a vial was prepared with 10 mL of the aqueous buffered solution as described above.
  • a dry powdered sample of the RM80 corresponding to a final steviol glycoside concentration of 5000 ppm was added to the aqueous buffered solution under magnetic stirring at room temperature.
  • a dry powdered sample of the dissolution enhancer compound prepared from stevia corresponding to a final concentration of 5000 ppm was also added to the aqueous buffered solution under magnetic stirring at room temperature. Magnetic stirring was continued and dissolution monitored over time.
  • the initially clear aqueous buffered solution became cloudy upon addition of the RM80.
  • 10 minutes after addition of the RM80 the aqueous buffered solution became less cloudy.
  • the aqueous buffered solution was completely clear with no steviol glycoside crystals remaining.
  • Table 3 lists observations of the test vial at 0 minutes, 10 minutes, 2 hours, and 24 hours, respectively.
  • Table 3 shows that the RM80 added to the aqueous buffered solution with the dissolution enhancer compounds dissolved completely over the course of the monitoring. This experiment showed that the combination of the RM80 at a final steviol glycoside concentration of 5000 ppm and the dissolution enhancer compound from stevia at a final concentration of 5000 was able to dissolve completely in the aqueous buffered solution.
  • a vial was prepared with 10 mL of the aqueous buffered solution as described above.
  • a dry powdered sample of the RM80 corresponding to a final steviol glycoside concentration of 3000 ppm was added to the aqueous buffered solution under magnetic stirring at room temperature.
  • a dry powdered sample of the dissolution enhancer compound prepared from yerba mate corresponding to a final concentration of 3000 ppm was also added to the aqueous buffered solution under magnetic stirring at room temperature. Magnetic stirring was continued and dissolution monitored over time. The initially clear aqueous buffered solution became cloudy upon addition of the RM80. At 5 minutes after addition of the RM80 the aqueous buffered solution became less cloudy.
  • the RM80 added to the aqueous buffered solution with the dissolution enhancer compounds dissolved completely over the course of the monitoring. This experiment showed that the combination of the RM80 at a final steviol glycoside concentration of 3000 ppm and the dissolution enhancer compound from yerba mate at a final concentration of 3000 ppm was able to dissolve completely in the aqueous buffered solution.
  • a vial was prepared with 10 mL of the aqueous buffered solution at pH 4 (citrate buffer, about 4 g/L).
  • a dry powdered sample of the dissolution enhancer compound prepared from stevia and corresponding to a final concentration of 60000 ppm (6%) was added to the aqueous buffered solution at room temperature and the vial was capped and vortexed until the solubility enhancer dissolved.
  • a dry powdered sample of 95% Rebaudioside A blend (RA95) corresponding to a final concentration of 60000 ppm (6%) was then added to the vial and the vial was capped and vortexed for 4 seconds. After vortexing, the aqueous buffered solution was observed for dissolution of the RA95.
  • the RA95 had dissolved into solution and the aqueous buffered solution was clear.
  • the RA95 blend added to the aqueous buffered solution with the dissolution enhancer compounds dissolved completely after vortexing. This experiment showed that the RA95 blend at a final steviol glycoside concentration of 60000 ppm (6%) was able to dissolve completely in the aqueous buffered solution containing the dissolution enhancer compound from stevia at a final concentration of 60000 ppm (6%).
  • a 1:1 (wt) solution of the RM80 and the dissolution enhancer compound was prepared and co-dried to produce a dry 1:1 (wt) mixture.
  • RM80 was added to a control vial.
  • the 1:1 (wt) mixture of the RM80 and the dissolution enhancer compound was added to a test vial.
  • Room temperature water was added to each vial.
  • the room temperature water was added to the control vial in an amount to yield a 5% (wt) solution of the RM80.
  • the room temperature water was added to the test vial in an amount to yield a solution of 5% (wt) RM80 and 5% (wt) SG dissolution enhancer.
  • the vials were capped immediately after the water was added and each vial shaken by hand for about 10 seconds and observed immediately after shaking.
  • the control vial showed that the RM80 did not dissolve.
  • the test vial showed that the 1:1 (wt) mixture of the RM80 and the dissolution enhancer compound dissolved.
  • the solutions were monitored over time.
  • the solution of the test vial remained dissolved after 2 weeks of time. This experiment showed that the RM80 with dissolution enhancer compound was able to dissolve.
  • the experiment also showed a high rate of instantaneous solubility of the RM80 with dissolution enhancer compound.

Landscapes

  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Organic Chemistry (AREA)
  • Medicinal Chemistry (AREA)
  • Natural Medicines & Medicinal Plants (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Veterinary Medicine (AREA)
  • Public Health (AREA)
  • Animal Behavior & Ethology (AREA)
  • Pharmacology & Pharmacy (AREA)
  • Epidemiology (AREA)
  • Analytical Chemistry (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Genetics & Genomics (AREA)
  • Biotechnology (AREA)
  • Biophysics (AREA)
  • Microbiology (AREA)
  • Botany (AREA)
  • Medical Informatics (AREA)
  • Emergency Medicine (AREA)
  • Mycology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Alternative & Traditional Medicine (AREA)
  • Seasonings (AREA)
  • Saccharide Compounds (AREA)
  • Medicinal Preparation (AREA)
  • Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
  • Cosmetics (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Dairy Products (AREA)
  • Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)
US16/753,869 2017-10-06 2018-10-05 Readily dissolvable steviol glycoside compositions Abandoned US20200260767A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
US16/753,869 US20200260767A1 (en) 2017-10-06 2018-10-05 Readily dissolvable steviol glycoside compositions

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
US201762569279P 2017-10-06 2017-10-06
US201862676722P 2018-05-25 2018-05-25
US16/753,869 US20200260767A1 (en) 2017-10-06 2018-10-05 Readily dissolvable steviol glycoside compositions
PCT/US2018/054698 WO2019071188A1 (en) 2017-10-06 2018-10-05 COMPOSITIONS OF EASY SOLUBLE STEVIOL GLYCOSIDES

Related Parent Applications (1)

Application Number Title Priority Date Filing Date
PCT/US2018/054698 A-371-Of-International WO2019071188A1 (en) 2017-10-06 2018-10-05 COMPOSITIONS OF EASY SOLUBLE STEVIOL GLYCOSIDES

Related Child Applications (1)

Application Number Title Priority Date Filing Date
US18/335,946 Continuation US20240082333A1 (en) 2017-10-06 2023-06-15 Readily dissolvable steviol glycoside compositions

Publications (1)

Publication Number Publication Date
US20200260767A1 true US20200260767A1 (en) 2020-08-20

Family

ID=65994846

Family Applications (11)

Application Number Title Priority Date Filing Date
US16/753,869 Abandoned US20200260767A1 (en) 2017-10-06 2018-10-05 Readily dissolvable steviol glycoside compositions
US16/753,731 Abandoned US20200268027A1 (en) 2017-10-06 2018-10-05 Stabilized steviol glycoside compositions and uses thereof
US16/373,206 Active US11717549B2 (en) 2017-10-06 2019-04-02 Steviol glycoside solubility enhancers
US16/374,422 Abandoned US20190223483A1 (en) 2017-10-06 2019-04-03 Sensory modifier compounds
US16/374,388 Active US11701400B2 (en) 2017-10-06 2019-04-03 Steviol glycoside compositions with reduced surface tension
US16/374,894 Active US11351214B2 (en) 2017-10-06 2019-04-04 Methods for making yerba mate extract composition
US17/807,798 Pending US20220323528A1 (en) 2017-10-06 2022-06-20 Steviol glycoside solubility enhancers
US18/153,484 Pending US20230364171A1 (en) 2017-10-06 2023-01-12 Sensory modifier compounds
US18/328,066 Pending US20240050506A1 (en) 2017-10-06 2023-06-02 Steviol glycoside compositions with reduced surface tension
US18/335,968 Pending US20240082334A1 (en) 2017-10-06 2023-06-15 Stabilized steviol glycoside compositions and uses thereof
US18/335,946 Pending US20240082333A1 (en) 2017-10-06 2023-06-15 Readily dissolvable steviol glycoside compositions

Family Applications After (10)

Application Number Title Priority Date Filing Date
US16/753,731 Abandoned US20200268027A1 (en) 2017-10-06 2018-10-05 Stabilized steviol glycoside compositions and uses thereof
US16/373,206 Active US11717549B2 (en) 2017-10-06 2019-04-02 Steviol glycoside solubility enhancers
US16/374,422 Abandoned US20190223483A1 (en) 2017-10-06 2019-04-03 Sensory modifier compounds
US16/374,388 Active US11701400B2 (en) 2017-10-06 2019-04-03 Steviol glycoside compositions with reduced surface tension
US16/374,894 Active US11351214B2 (en) 2017-10-06 2019-04-04 Methods for making yerba mate extract composition
US17/807,798 Pending US20220323528A1 (en) 2017-10-06 2022-06-20 Steviol glycoside solubility enhancers
US18/153,484 Pending US20230364171A1 (en) 2017-10-06 2023-01-12 Sensory modifier compounds
US18/328,066 Pending US20240050506A1 (en) 2017-10-06 2023-06-02 Steviol glycoside compositions with reduced surface tension
US18/335,968 Pending US20240082334A1 (en) 2017-10-06 2023-06-15 Stabilized steviol glycoside compositions and uses thereof
US18/335,946 Pending US20240082333A1 (en) 2017-10-06 2023-06-15 Readily dissolvable steviol glycoside compositions

Country Status (7)

Country Link
US (11) US20200260767A1 (pt)
EP (6) EP3691667A4 (pt)
JP (7) JP7391017B2 (pt)
CN (6) CN111683671A (pt)
BR (6) BR112020006577A2 (pt)
CA (6) CA3078234A1 (pt)
WO (6) WO2019071187A1 (pt)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US11944112B2 (en) 2020-04-20 2024-04-02 Cargill, Incorporated Stabilized steviol glycoside malonic acid esters

Families Citing this family (27)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US11969001B2 (en) 2016-11-29 2024-04-30 Purecircle Usa Inc. Food ingredients from Stevia rebaudiana
CN111683671A (zh) 2017-10-06 2020-09-18 嘉吉公司 制备马黛茶提取物组合物的方法
AR118248A1 (es) * 2019-03-06 2021-09-22 Corn Products Dev Inc Composiciones de glicósido de esteviol con solubilidad mejorada
EP3952668A1 (en) * 2019-04-06 2022-02-16 Cargill, Incorporated Steviol glycoside solubility enhancers
CN113784629A (zh) 2019-04-06 2021-12-10 嘉吉公司 用于制备植物提取物组合物的方法
EP3952667A1 (en) 2019-04-06 2022-02-16 Cargill, Incorporated Sensory modifiers
CN110907604A (zh) * 2019-12-06 2020-03-24 浙江华康药业股份有限公司 一种用于改善糖醇类物质感官属性的方法及其应用
MX2022012935A (es) * 2020-04-16 2022-11-08 Purecircle Usa Inc Complejo de sabor natural de plantas de stevia rebaudiana.
CN115768281A (zh) * 2020-04-20 2023-03-07 嘉吉公司 甜菊醇糖苷丙二酸酯
US20220047506A1 (en) * 2020-08-12 2022-02-17 Villya LLC Praziquantel Formulations
US10894812B1 (en) 2020-09-30 2021-01-19 Alpine Roads, Inc. Recombinant milk proteins
EP4222167A1 (en) 2020-09-30 2023-08-09 Nobell Foods, Inc. Recombinant milk proteins and food compositions comprising the same
US10947552B1 (en) 2020-09-30 2021-03-16 Alpine Roads, Inc. Recombinant fusion proteins for producing milk proteins in plants
WO2022155406A1 (en) * 2021-01-18 2022-07-21 Sweegen, Inc. Steviol glycoside and ferulic acid formulations for food and beverages
WO2022192868A1 (en) 2021-03-09 2022-09-15 Cargill, Incorporated Sensory modifiers for effervescent compositions
WO2022266666A1 (en) 2021-06-18 2022-12-22 Cargill, Incorporated Sensory modifiers for bitterant composition
CN117642079A (zh) 2021-06-18 2024-03-01 嘉吉公司 用于蛋白质组合物的感官改性剂
WO2022266667A1 (en) 2021-06-18 2022-12-22 Cargill, Incorporated Sensory modifiers for meat substitute compositions
EP4355108A1 (en) 2021-06-18 2024-04-24 Cargill, Incorporated Sensory modifiers for dairy substitute compositions
CN117915785A (zh) 2021-08-06 2024-04-19 嘉吉公司 感官改性剂
CN114317313B (zh) * 2021-08-24 2022-08-09 清枫链食苏打饮品(吉林)有限公司 酸樱桃提取物在制备降低尿酸或抑制痛风发作产品中的应用
KR102431101B1 (ko) * 2021-08-25 2022-08-09 서울대학교산학협력단 감미가 개선된 스테비오사이드 당전이체와 당알코올 또는 설탕의 혼합 감미료를 포함하는 음료 조성물
WO2023091819A1 (en) 2021-11-16 2023-05-25 Cargill, Incorporated Sensory modifiers for immune support compositions
CA3241139A1 (en) 2021-12-17 2023-06-22 Cargill, Incorporated Sensory modifiers for reduced sugar cocoa compositions
WO2023177970A1 (en) 2022-03-17 2023-09-21 Cargill, Incorporated Steviol glycoside concentrates and highly soluble steviol glycosides
WO2024091895A1 (en) 2022-10-24 2024-05-02 Cargill, Incorporated Sensory modifiers for whole grain compositions
WO2024129641A1 (en) 2022-12-13 2024-06-20 Cargill, Incorporated Sensory modifiers for sugar alcohol and/or rare sugar compositions

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20110183056A1 (en) * 2008-10-03 2011-07-28 Toyoshige Morita New steviol glycoside

Family Cites Families (357)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU459273B2 (en) 1971-05-17 1975-03-20 Sankyo Company Limited Process for making wines
US3916028A (en) 1972-07-28 1975-10-28 Gen Foods Corp Sweetness inducer
US3924017A (en) 1972-07-28 1975-12-02 Gen Foods Corp Sweetness inducer
JPS51142570A (en) 1975-06-04 1976-12-08 Morita Kagaku Kogyo Method of imparting sweetness to food or pharmaceutical agent
JPS54147976A (en) 1978-05-12 1979-11-19 Morita Kagaku Kogyo Improving of solubility of stevia extracted and refined substance
SE427983B (sv) 1980-02-15 1983-05-30 Pripps Bryggerier Ab Dryckesprodukt
DE3271880D1 (en) 1981-04-29 1986-08-07 Tate & Lyle Plc Sweetening agents
JPS591465B2 (ja) 1982-02-09 1984-01-12 日本理化学薬品株式会社 食用天然抗酸化物質及びその製造法
US4774511A (en) 1985-05-30 1988-09-27 Nap Consumer Electronics Corp. Universal remote control unit
US4710583A (en) 1985-10-21 1987-12-01 W. R. Grace & Co. Dipeptides and process
DE3603574C1 (de) 1986-02-06 1987-07-23 Ergo Forschungsgmbh Verfahren zur Gewinnung von Chlorogensaeure
ATE45662T1 (de) 1986-02-06 1989-09-15 Code Kaffee Handel Kaffee und verfahren zu dessen herstellung.
JPS638723A (ja) 1986-06-30 1988-01-14 Nikon Corp 電子スチルカメラのレンズ鏡筒
FI89761C (fi) 1986-10-16 1993-11-25 Sinebrychoff Ab Anvaendning av aeppelsyra foer framstaellning av motionsdryckpulver
ES2046979T3 (es) 1987-07-21 1994-02-16 Roger H Giovanetto Procedimiento para la obtencion de esteviosidos a partir de material vegetal bruto.
JPH0195739A (ja) 1987-10-09 1989-04-13 Sanyo Kokusaku Pulp Co Ltd 易溶性顆粒状ステビア甘味料の製造法
JP3111203B2 (ja) 1987-12-26 2000-11-20 中里 隆憲 ステビア新品種に属する植物
US4906480A (en) 1988-04-07 1990-03-06 Forsyth Dental Infirmary For Children Sweetness and flavor enhanced compositions and method of preparing such compositions
JP2704783B2 (ja) 1990-05-23 1998-01-26 長谷川香料株式会社 飲食品のフレーバー劣化防止方法
JPH04145048A (ja) 1990-10-04 1992-05-19 T Hasegawa Co Ltd 精製クロロゲン酸の製法
US5336513A (en) 1991-02-20 1994-08-09 Kraft General Foods, Inc. Bitterness inhibitors
CN1085073A (zh) 1992-09-29 1994-04-13 辽宁省人民医院 婴幼儿健齿爽口液
US5788971A (en) 1993-10-21 1998-08-04 Sky. Food Co., Ltd. Active oxygen free radical scavenging agent
JPH07123921A (ja) 1993-11-02 1995-05-16 Pokka Corp コーヒー入り炭酸飲料
JP3429040B2 (ja) 1993-11-19 2003-07-22 三栄源エフ・エフ・アイ株式会社 飲料用香味劣化防止剤
CN1100894A (zh) 1994-03-11 1995-04-05 广西壮族自治区梧州地区制药厂 绿原酸保健食品
US5464619A (en) 1994-06-03 1995-11-07 The Procter & Gamble Company Beverage compositions containing green tea solids, electrolytes and carbohydrates to provide improved cellular hydration and drinkability
JP3420339B2 (ja) 1994-07-14 2003-06-23 三栄源エフ・エフ・アイ株式会社 飲料の香味劣化防止剤および飲料の香味劣化防止方法
DE59608686D1 (de) 1995-03-06 2002-03-21 Emil Flachsmann Ag Waedenswil Verfahren zur Entfernung von unerwünschten lipophilen Verunreinigungen und/oder Rückständen, welche in Getränken oder pflanzlichen Zubereitungen enthalten sind
JP2889847B2 (ja) 1995-10-02 1999-05-10 小川香料株式会社 コーヒー豆加水分解抽出物からなる呈味改善剤
JP3855293B2 (ja) 1996-02-14 2006-12-06 長谷川香料株式会社 酸化防止剤組成物
DE29603759U1 (de) 1996-02-29 1996-05-02 Eckes-Granini GmbH & Co. KG, 55268 Nieder-Olm Fruchtgetränk
US6261565B1 (en) 1996-03-13 2001-07-17 Archer Daniels Midland Company Method of preparing and using isoflavones
JPH09266767A (ja) 1996-03-29 1997-10-14 Meiji Seika Kaisha Ltd サンザシ抽出物入り持久力向上飲食品
JPH10179079A (ja) 1996-12-26 1998-07-07 T Hasegawa Co Ltd 米飯用添加剤
JPH10183164A (ja) 1996-12-26 1998-07-14 T Hasegawa Co Ltd 油脂含有食品風味劣化防止剤
JP3938968B2 (ja) 1997-03-17 2007-06-27 三栄源エフ・エフ・アイ株式会社 渋味のマスキング方法
IT1290806B1 (it) 1997-03-21 1998-12-11 Universal Flavors S R L Estratti decaffeinati di mate'
JP3689533B2 (ja) 1997-06-26 2005-08-31 日本たばこ産業株式会社 ミルク入りコーヒー飲料およびその製造方法
US5972120A (en) 1997-07-19 1999-10-26 National Research Council Of Canada Extraction of sweet compounds from Stevia rebaudiana Bertoni
US6022576A (en) 1997-10-28 2000-02-08 Lipton, Division Of Conopco, Inc. Flavoring materials for use in tea containing beverages
AR014129A1 (es) 1997-12-17 2001-02-07 Nutrasweet Co Bebida que comprende fundamentalmente un ester n-[n-(3,3-dimetilbutil)-l- alfa-aspartil]-l-fenilamina 1 - metilico, bebida sin alcohol carbonatada,bebida de jugo, bebida envasada caliente y bebida deportiva de bajas calorias.
JPH11299473A (ja) 1998-04-21 1999-11-02 Fukutokucho Sakerui Kk 炭酸ガス含有アルコール飲料
FI111513B (fi) 1998-05-06 2003-08-15 Raisio Benecol Oy Uudet fytosteroli- ja fytostanolirasvahappoesterikoostumukset, niitä sisältävät tuotteet sekä menetelmät niiden valmistamiseksi
DE29808384U1 (de) 1998-05-08 1998-08-06 Eckes-Granini GmbH & Co. KG, 55268 Nieder-Olm Getränk
JP2000063827A (ja) * 1998-08-26 2000-02-29 Dainippon Ink & Chem Inc 抗酸化剤の製造方法
DE59907002D1 (de) 1998-10-29 2003-10-23 Orgapack Gmbh Dietikon Umreifungsgerät
DE29924090U1 (de) 1998-11-25 2001-12-20 Frey Irma H Extrakt
GB2348104A (en) 1999-03-22 2000-09-27 Unilever Plc Manufacture of black tea involving amino and phenolic acids
US7029717B1 (en) 1999-04-16 2006-04-18 San-Ei Gen F.F.I., Inc. Sucralose-containing composition and edible products containing the composition
JP2000308477A (ja) 1999-04-28 2000-11-07 T Hasegawa Co Ltd レトルト食品用風味劣化防止剤
WO2000069282A1 (en) 1999-05-13 2000-11-23 The Nutrasweet Company Modification of the taste and physicochemical properties of neotame using hydrophobic acid additives
US6410758B2 (en) 1999-05-24 2002-06-25 Mcneil-Ppc, Inc. Preparation of sterol and stanol-esters
US6426112B1 (en) 1999-07-23 2002-07-30 University Of Kentucky Research Foundation Soy products having improved odor and flavor and methods related thereto
JP3523166B2 (ja) 1999-09-02 2004-04-26 高砂香料工業株式会社 食品香料劣化防止剤、食品香料劣化防止方法およびその食品香料劣化防止剤を含有する食品
US20010051195A1 (en) * 2000-03-08 2001-12-13 Miljkovic Dusan A. Methods and compositions for increasing fermentation of a microorganism
JP4815041B2 (ja) * 2000-03-30 2011-11-16 カウンシル・オブ・サイエンティフィック・アンド・インダストリアル・リサーチ 酸化窒素合成阻害剤として有用な化合物スコポレチンの単離方法
US6423376B1 (en) 2000-04-06 2002-07-23 Air Products And Chemicals, Inc. Tartaric acid diesters as biodegradable surfactants
DE10027564A1 (de) 2000-06-02 2001-12-06 Alcatel Sa Verfahren zur Herstellung von Drilleitern
US20020068123A1 (en) 2000-06-06 2002-06-06 Justis Verhagen Method of inducing sweetness by gallic acid and its applications
ATE343325T1 (de) 2000-06-20 2006-11-15 Calpis Co Ltd Saures milchgetraenk
JP2002021938A (ja) 2000-07-07 2002-01-23 Jidosha Denki Kogyo Co Ltd アクチュエータ用ケーブル装置
JP3548102B2 (ja) 2000-08-07 2004-07-28 花王株式会社 高血圧症予防・治療剤
US6991812B2 (en) 2000-09-05 2006-01-31 Kao Corporation Agent for preventing, improving or treating hypertension
AU2002217950A1 (en) 2000-11-20 2002-06-03 Oncology Sciences Corporation A method for enhancing post-processing content of beneficial compounds in beverages naturally containing same
US20020187239A1 (en) 2001-02-06 2002-12-12 Dusan Miljkovic Nutraceuticals and methods of obtaining nutraceuticals from tropical crops
JP3837031B2 (ja) 2001-03-19 2006-10-25 高砂香料工業株式会社 香料劣化防止剤
US6989171B2 (en) 2001-04-02 2006-01-24 Pacifichealth Laboratories, Inc. Sports drink composition for enhancing glucose uptake into the muscle and extending endurance during physical exercise
US7815956B2 (en) 2001-04-27 2010-10-19 Pepsico Use of erythritol and D-tagatose in diet or reduced-calorie beverages and food products
EP1262474A1 (en) 2001-06-01 2002-12-04 Givaudan SA Cycloalkanecarboxylic acid derivatives as fragrants with musk characteristics
JP2002363075A (ja) 2001-06-05 2002-12-18 Kao Corp 高血圧症予防・治療剤
US20030003212A1 (en) * 2001-06-13 2003-01-02 Givaudan Sa Taste modifiers
CA2456262C (en) 2001-08-13 2012-09-04 Embrex, Inc. Methods for injecting avian eggs
CN1133591C (zh) * 2001-09-25 2004-01-07 清华同方股份有限公司 利用膜分离处理大豆加工废水的方法
US7291352B2 (en) 2001-10-03 2007-11-06 Herbalscience Llc Methods and compositions for oral delivery of Areca and mate' or theobromine
EP1325682A1 (en) 2001-12-11 2003-07-09 Societe Des Produits Nestle S.A. Food or pet food composition containing plant extracts for maintenance of bone health and prevention or treatment of bone diseases
EP1325681A1 (en) 2001-12-11 2003-07-09 Société des Produits Nestlé S.A. Composition for promotion of bone growth and maintenance of bone health
US20030138537A1 (en) 2001-12-19 2003-07-24 Bailey David T. Methods of preparing improved water-soluble extracts containing antioxidants and uses thereof
US7651717B2 (en) 2002-06-28 2010-01-26 Kao Corporation Beverage
US20030045473A1 (en) 2002-07-19 2003-03-06 Sarama Robert Joseph Compositions, kits, and methods for cardiovascular health
CA2498032C (en) 2002-09-10 2011-10-11 Pepsico, Inc. Use of surfactants to solubilize water-insoluble solids in beverages
WO2004028672A1 (ja) 2002-09-27 2004-04-08 Mitsubishi Rayon Co., Ltd. 中空糸膜モジュール、中空糸膜モジュールユニット及びこれを用いた膜濾過装置と、その運転方法
CN1917892A (zh) 2003-10-24 2007-02-21 草本制药科学有限责任公司 包含冬青的方法和组合物
US7294353B2 (en) 2003-10-24 2007-11-13 Herbalscience, Llc Methods and compositions comprising ilex
DE602005015547D1 (de) 2004-01-30 2009-09-03 Kao Corp Kaffeegetränkzusammensetzung
US20050220868A1 (en) 2004-03-31 2005-10-06 Marcor Development Corporation Policosanol composition and its use in treatment of hypercholesterolemia
JP2006006318A (ja) 2004-05-21 2006-01-12 Toyo Shinyaku:Kk 味覚修飾剤
US20060263475A1 (en) 2004-08-25 2006-11-23 Cadbury Adams Usa, Llc. Center-filled chewing gum composition
US7727565B2 (en) 2004-08-25 2010-06-01 Cadbury Adams Usa Llc Liquid-filled chewing gum composition
US20060280835A1 (en) 2004-08-25 2006-12-14 Cadbury Adams Usa Llc. Multi-modality flavored chewing gum compositions
CN100341500C (zh) * 2004-09-29 2007-10-10 中国人民解放军军事医学科学院放射与辐射医学研究所 含二咖啡酰奎尼酸的乳剂及其制备方法
US7923552B2 (en) 2004-10-18 2011-04-12 SGF Holdings, LLC High yield method of producing pure rebaudioside A
US7666409B2 (en) 2004-11-16 2010-02-23 Kao Corporation Low salt liquid seasoning with antihypertensive activity
US7838044B2 (en) 2004-12-21 2010-11-23 Purecircle Sdn Bhd Extraction, separation and modification of sweet glycosides from the Stevia rebaudiana plant
CN1326827C (zh) * 2005-01-13 2007-07-18 付信君 从牛蒡叶中提取绿原酸的生产工艺
EP1843734A4 (en) * 2005-02-03 2008-09-10 Signum Biosciences Inc COMPOSITIONS AND METHOD FOR INTENSIFYING COGNITIVE FUNCTIONS
EP1859684B1 (en) 2005-03-16 2011-11-16 Kao Corporation Packaged coffee drink
US7851006B2 (en) 2005-05-23 2010-12-14 Cadbury Adams Usa Llc Taste potentiator compositions and beverages containing same
MX349340B (es) 2005-05-23 2017-07-24 Intercontinental Great Brands Llc Composiciones potenciadoras del sabor y bebidas que contienen las mismas.
JP4694619B2 (ja) 2005-05-23 2011-06-08 キャドバリー・アダムズ・ユーエスエイ・エルエルシー エラストマー成分、調理済み糖成分および改善した放出成分を含む菓子組成物
HUP0500582A1 (hu) 2005-06-13 2007-08-28 Csaba Jozsef Dr Jaszberenyi Szinergetikus élettani hatású élelmiszerek, élelmiszer-adalékok és táplálék-kiegészítõk vagy takarmányadalékok
US8263149B2 (en) 2005-07-29 2012-09-11 Kao Corporation Container-packed milk coffee beverage
CN101227829B (zh) 2005-07-29 2011-06-22 花王株式会社 容器装牛奶咖啡饮料
US8293302B2 (en) 2005-10-11 2012-10-23 Purecircle Sdn Bhd Process for manufacturing a sweetener and use thereof
US7767238B2 (en) 2005-11-04 2010-08-03 Pepsico, Inc. Beverage composition and method of preventing degradation of vitamins in beverages
US8956677B2 (en) 2005-11-23 2015-02-17 The Coca-Cola Company High-potency sweetener composition with glucosamine and compositions sweetened therewith
ES2611887T3 (es) 2005-11-23 2017-05-11 The Coca-Cola Company Composiciones de edulcorante de alta potencia natural con perfil temporal y/o perfil de aroma mejorados
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
US9144251B2 (en) 2005-11-23 2015-09-29 The Coca-Cola Company High-potency sweetener composition with mineral 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
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
US8367137B2 (en) 2005-11-23 2013-02-05 The Coca-Cola Company High-potency sweetener composition with fatty acid and compositions sweetened therewith
US8940350B2 (en) 2005-11-23 2015-01-27 The Coca-Cola Company Cereal compositions comprising high-potency sweeteners
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
US8524304B2 (en) 2005-11-23 2013-09-03 The Coca-Cola Company High-potency sweetener composition with probiotics/prebiotics and compositions sweetened therewith
US20070116800A1 (en) 2005-11-23 2007-05-24 The Coca-Cola Company Chewing Gum with High-Potency Sweetener
US8940351B2 (en) 2005-11-23 2015-01-27 The Coca-Cola Company Baked goods comprising high-potency sweetener
US20070116829A1 (en) 2005-11-23 2007-05-24 The Coca-Cola Company Pharmaceutical Composition with High-Potency Sweetener
US8956678B2 (en) 2005-11-23 2015-02-17 The Coca-Cola Company High-potency sweetener composition with preservative and compositions sweetened therewith
US8367138B2 (en) 2005-11-23 2013-02-05 The Coca-Cola Company Dairy composition with high-potency sweetener
US8512789B2 (en) 2005-11-23 2013-08-20 The Coca-Cola Company High-potency sweetener composition with dietary fiber and compositions sweetened therewith
US20150189904A1 (en) * 2005-11-23 2015-07-09 The Coca-Cola Company Natural High-Potency Sweetener Compositions with Improved Temporal Profile and/or Flavor Profile, Methods For Their Formulation, and Uses
US9101160B2 (en) 2005-11-23 2015-08-11 The Coca-Cola Company Condiments with high-potency sweetener
GB0603252D0 (en) 2006-02-17 2006-03-29 Axcess Ltd Dissolution aids for oral peptide delivery
US8791253B2 (en) 2006-06-19 2014-07-29 The Coca-Cola Company Rebaudioside A composition and method for purifying rebaudioside A
US20080014331A1 (en) 2006-07-17 2008-01-17 Constantin Badalov Super sweet sugar crystals and syrups for health and method
US20080063748A1 (en) 2006-09-08 2008-03-13 Cadbury Adams Usa Llc. Center-fill confectionery and chewing gum compositions containing suspended saccharide particles
US20080107787A1 (en) 2006-11-02 2008-05-08 The Coca-Cola Company Anti-Diabetic Composition with High-Potency Sweetener
US9101161B2 (en) 2006-11-02 2015-08-11 The Coca-Cola Company High-potency sweetener composition with phytoestrogen and compositions sweetened therewith
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
US8937168B2 (en) 2007-01-22 2015-01-20 Cargill, Incorporated Method of producing purified rebaudioside A compositions using solvent/antisolvent crystallization
JP4012560B1 (ja) 2007-02-02 2007-11-21 花王株式会社 容器詰コーヒー飲料
MX2009008476A (es) 2007-02-07 2009-08-20 Miret Lab Nueva combinacion de conservadores cationicos con componentes enmascaradores de sabor.
US20130071521A1 (en) 2007-03-14 2013-03-21 Pepsico, Inc. Rebaudioside d sweeteners and food products sweetened with rebaudioside d
US20080226790A1 (en) 2007-03-14 2008-09-18 Concentrate Manufacturing Company Of Ireland Long chain fatty acids for reducing off-taste of non-nutritive sweeteners
US8277862B2 (en) 2007-03-14 2012-10-02 Concentrate Manufacturing Company Of Ireland Beverage products having steviol glycosides and at least one acid
US20080226788A1 (en) 2007-03-14 2008-09-18 Concentrate Manufacturing Company Of Ireland Lhg compositions for reducing lingering bitter taste of steviol glycosides
US8029846B2 (en) * 2007-03-14 2011-10-04 The Concentrate Manufacturing Company Of Ireland Beverage products
US20090004360A1 (en) 2007-05-14 2009-01-01 Cadbury Adams Usa Llc Taste Potentiator Compositions in Oral Delivery Systems
US8030481B2 (en) 2007-05-21 2011-10-04 The Coca-Cola Company Stevioside polymorphic and amorphous forms, 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
US20080292765A1 (en) 2007-05-22 2008-11-27 The Coca-Cola Company Sweetness Enhancers, Sweetness Enhanced Sweetener Compositions, Methods for Their Formulation, and Uses
US20100204204A1 (en) 2007-06-06 2010-08-12 University Of South Florida Nutraceutical co-crystal compositions
US20090022851A1 (en) 2007-07-16 2009-01-22 Pepsico, Inc. Method of using oligomeric polyphenol compounds and bioflavonoids to alter bubble size of soft drinks
US8076491B2 (en) 2007-08-21 2011-12-13 Senomyx, Inc. Compounds that inhibit (block) bitter taste in composition and use thereof
JP5364580B2 (ja) * 2007-08-22 2013-12-11 株式会社カネカ 還元型補酵素ｑ１０の製造方法、ならびに、その安定化方法
WO2009035047A1 (ja) 2007-09-11 2009-03-19 Suntory Holdings Limited 甘味料の呈味が改善された飲食品
EP2196208A4 (en) 2007-09-26 2010-09-22 Takasago Perfumery Co Ltd PLANT EXTRACT AND ITS USE
JP5475945B2 (ja) 2007-11-20 2014-04-16 花王株式会社 容器詰コーヒー飲料
JP2009201473A (ja) 2008-02-29 2009-09-10 Yamaguchi Univ キナ酸および／またはカフェ酸の製造法
CA2758122C (en) * 2008-04-11 2017-05-16 Zhijun Liu Diterpene glycosides as natural solubilizers
WO2009153800A1 (en) * 2008-06-17 2009-12-23 Pawan Kumar Goel A novel process for extraction of furostanolic saponins from fenugreek seeds
RU2511315C2 (ru) 2008-07-31 2014-04-10 Синомикс, Инк. Композиции, содержащие усилители сладкого вкуса, и способы их получения
CA2726726A1 (en) 2008-09-10 2010-03-18 Thrubit B.V. Ibuprofen for topical administration
WO2010045367A1 (en) 2008-10-14 2010-04-22 Dr Pepper/Seven Up, Inc. Shelf-stable consumable compositions containing probiotic-mimicking elements and methods of preparing and using the same
US9358264B2 (en) 2008-10-31 2016-06-07 Naturex, S.A. Effects of a decaffeinated green coffee extract on body weight control by regulation of glucose metabolism
EP2409696B1 (en) 2009-03-18 2018-06-27 Kao Corporation Agent for promoting energy consumption
WO2010118218A1 (en) 2009-04-09 2010-10-14 Cargill, Incorporated Sweetener composition comprising high solubility form of rebaudioside a and method of making
US9072762B2 (en) 2009-04-17 2015-07-07 Board Of Supervisors Of Louisiana State University And Agricultural And Mechanical College Natural composition to decrease effects of a high fat diet
US20100297327A1 (en) 2009-05-20 2010-11-25 Donavon Stangle Method, system and combination for delivering sweeteners for consumer use
EP2434910B1 (en) 2009-05-28 2015-10-21 Cargill, Incorporated Shelf stable monatin sweetened beverage
KR101074271B1 (ko) 2009-06-25 2011-10-17 (주)차바이오앤디오스텍 불쾌한 맛을 효과적으로 은폐한 경구용 속용 필름
JP5525210B2 (ja) 2009-08-27 2014-06-18 小川香料株式会社 高甘味度甘味料の呈味改善剤
US10624372B2 (en) 2009-08-28 2020-04-21 Symrise Ag Reduced-sweetener products, flavoring mixtures for said reduced-sweetener products and process for the production of products of this type
JP2011071179A (ja) 2009-09-24 2011-04-07 Hitachi Aic Inc 金属化フィルムコンデンサ
WO2011047227A2 (en) * 2009-10-15 2011-04-21 Board Of Supervisors Of Louisiana State University And Agricultural And Mechanical College Water soluble drug-solubilizer powders and their uses
US8916138B2 (en) 2009-10-15 2014-12-23 Purecircle Sdn Bhd High-purity rebaudioside D and low-calorie tooth paste composition containing the same
KR20110043194A (ko) 2009-10-21 2011-04-27 주식회사한국신약 마테 추출물 또는 이의 분획물을 유효성분으로 함유하는 주름 개선용 조성물
EP2495329B1 (en) * 2009-10-30 2014-12-24 CJ Cheiljedang Corporation Process for economically manufacturing xylose from hydrolysate using electrodialysis and direct recovery method
US8703224B2 (en) 2009-11-04 2014-04-22 Pepsico, Inc. Method to improve water solubility of Rebaudioside D
AU2010343073A1 (en) 2009-12-28 2012-08-02 The Coca-Cola Company Sweetness enhancers, compositions thereof, and methods for use
EP2340719B1 (en) 2009-12-30 2014-02-19 Symrise AG Aroma composition comprising o-coumaric acid to reduce or suppress undesirable taste impressions of sweeteners
AU2011210818B2 (en) 2010-01-28 2014-10-30 Cargill, Incorporated Methods to treat mixtures of glycosides to obtain one or more of these glycosides in more pure form
KR101227737B1 (ko) 2010-01-29 2013-01-29 이병일 곤달비 추출물, 이의 분획물, 또는 이로부터 분리한 화합물을 유효성분으로 함유하는 퍼옥시니트라이트 소거 활성을 갖는 조성물
US20110189360A1 (en) 2010-02-04 2011-08-04 Pepsico, Inc. Method to Increase Solubility Limit of Rebaudioside D in an Aqueous Solution
CN103079411A (zh) 2010-02-08 2013-05-01 可口可乐公司 溶解度提高了的萜烯葡萄糖苷
JP5770426B2 (ja) * 2010-02-19 2015-08-26 株式会社コーセー 一重項酸素消去剤、並びに該一重項酸素消去剤を用いた皮膚外用剤及び化粧料
JP2013090575A (ja) 2010-02-26 2013-05-16 Nippon Paper Chemicals Co Ltd ステビア抽出物の混合物、及びステビア抽出物の溶解方法
US8981081B2 (en) 2010-03-12 2015-03-17 Purecircle Usa Inc. High-purity steviol glycosides
JP2011225455A (ja) * 2010-04-15 2011-11-10 Kao Corp Ｓｒｅｂｐ抑制剤
EP2386211B1 (de) 2010-05-11 2016-08-10 Symrise AG Verwendung von rubusosid zum verringern oder unterdrücken von bestimmten unangenehmen geschmackseindrücken
AU2011269080B2 (en) 2010-06-25 2014-02-13 Unilever Ip Holdings B.V. Product comprising Stevia
US8241680B2 (en) 2010-06-30 2012-08-14 Rock Creek Pharmaceuticals, Inc. Nutraceutical product containing anatabine and yerba maté
EP2658394A4 (en) 2010-07-16 2014-04-30 Justbio Inc EXTRACTION PROCESS FOR OBTAINING CERTIFIABLE ORGANIC STEVIA REBAUDIANA EXTRACT
US9000054B2 (en) 2010-08-12 2015-04-07 Senomyx, Inc. Method of improving stability of sweet enhancer and composition containing stabilized sweet enhancer
US8431178B2 (en) 2010-09-10 2013-04-30 Pepsico, Inc. Increasing the concentration of terpene compounds in liquids
EP2625962B1 (en) 2010-10-05 2017-06-21 Kao Corporation Concentrated coffee composition
KR101074839B1 (ko) 2010-11-25 2011-10-19 주식회사 녹십자 금은화 추출물을 포함하는 역류성 식도염 치료 또는 예방용 약학조성물
US9029426B2 (en) 2010-12-13 2015-05-12 Purecircle Sdn Bhd Highly soluble Rebaudioside D
US9510611B2 (en) 2010-12-13 2016-12-06 Purecircle Sdn Bhd Stevia composition to improve sweetness and flavor profile
US10492516B2 (en) 2010-12-13 2019-12-03 Purecircle Sdn Bhd Food ingredients from Stevia rebaudiana
AU2011343504A1 (en) * 2010-12-16 2013-06-27 Cargill, Incorporated Monatin sweetened food or beverage with improved sweetener performance
US20120196019A1 (en) * 2011-02-01 2012-08-02 Jingang Shi Stevia sweetener with a surfactant
US20120201935A1 (en) * 2011-02-08 2012-08-09 Nutrinova Nutrition Specialties & Food Ingredients Gmbh Sweetness enhancer, sweetener compositions, methods of making the same and consumables containing the same
WO2012107205A1 (en) 2011-02-08 2012-08-16 Nutrinova Nutrition Specialties & Food Ingredients Gmbh Sweetener and/or a sweetness enhancer, sweetener compositions, methods of making the same and consumables containing the same
BR112013020511B1 (pt) 2011-02-10 2018-05-22 Purecircle Usa Inc. Composição de rebaudiosida b e seu processo de produção, bem como composições de adoçante e de sabor, ingrediente alimentício, bebida e produto cosmético ou farmacêutico compreendendo a dita composição de rebaudiosida b
CN102224933B (zh) 2011-05-13 2013-07-17 烟台新时代健康产业有限公司 辅助调节血脂的组合物、保健食品及其应用
JP5885397B2 (ja) 2011-05-18 2016-03-15 東洋精糖株式会社 難水溶性物質の溶解方法およびその利用
ES2579827T3 (es) 2011-06-03 2016-08-17 Purecircle Usa Composición de estevia
EP2532232A1 (en) 2011-06-10 2012-12-12 InterMed Discovery GmbH Long chain glycolipids useful to avoid perishing or microbial contamination of materials
EP2725007B1 (en) 2011-06-21 2018-10-17 Kao Corporation Method for manufacturing refined chlorogenic acids composition
US8530527B2 (en) 2011-06-23 2013-09-10 Purecircle Sdn Bhd Food ingredients from Stevia rebaudiana
EP2731460A1 (fr) 2011-07-15 2014-05-21 Prayon Formulation de microemulsions transparentes et nutritives
JP6424088B2 (ja) * 2011-08-12 2018-11-14 クラフト・フーヅ・グループ・ブランヅ リミテッド ライアビリティ カンパニー 貯蔵安定性を有する低水分液体飲料濃縮物およびそれを作製する方法
CN102381974A (zh) * 2011-08-31 2012-03-21 河南科技大学 高速逆流色谱法用于忍冬中分离制备出咖啡鞣酸的方法
PL2753188T3 (pl) 2011-09-06 2019-11-29 Pepsico Inc Słodziki z rebaudiozydem D i gazowany napój typu cola słodzony rebaudiozydem D
WO2013036767A1 (en) 2011-09-09 2013-03-14 The Coca-Cola Company Improved natural sweetened compositions and methods for preparing the same
EP2570036B1 (de) 2011-09-15 2014-06-18 Symrise AG Verwendung bestimmter Neoflavonoide zur Verstärkung und/oder Erzeugung eines süßen sensorischen Eindruckes
CA2856160A1 (en) * 2011-11-18 2013-05-23 Dialpha Composition comprising chicory extract
US8586106B2 (en) 2011-12-06 2013-11-19 The Concentrate Manufacturing Company Of Ireland Fatigue-relieving herbal extracts and beverages comprising the same
ES2787899T3 (es) * 2011-12-19 2020-10-19 Purecircle Sdn Bhd Métodos para purificar glucósidos de esteviol
BR112014014139B1 (pt) * 2011-12-19 2020-03-10 Givaudan Sa Produto de bebida flavorizada
US10292412B2 (en) 2012-02-15 2019-05-21 Kraft Foods Global Brands Llc High solubility natural sweetener compositions
US9060537B2 (en) * 2012-03-26 2015-06-23 Pepsico, Inc. Method for enhancing rebaudioside D solubility in water
JP6367181B2 (ja) 2012-04-16 2018-08-01 ペプシコ, インコーポレイテッドPepsiCo Inc. レバウディオサイドｄ甘味ダイエット炭酸ソフトドリンクを製造する方法
US11013248B2 (en) 2012-05-25 2021-05-25 Kraft Foods Group Brands Llc Shelf stable, concentrated, liquid flavorings and methods of preparing beverages with the concentrated liquid flavorings
KR20230004911A (ko) * 2012-05-29 2023-01-06 유니젠, 인크. 체중 관리를 위한 조성물 및 방법
US9457009B2 (en) 2012-05-31 2016-10-04 The United States Of America As Represented By The Department Of Veterans Affairs Methods and compositions for preventing and treating auditory dysfunctions
CN102771751A (zh) 2012-07-13 2012-11-14 常小勇 一种适合糖尿病人食用的复配甜菊糖
DE102012017884A1 (de) 2012-08-03 2014-02-20 Krüger Gmbh & Co. Kg Zusammensetzung für die retardierte Resorption
KR20150041040A (ko) 2012-08-06 2015-04-15 세노믹스, 인코포레이티드 단맛 향미 개질제
CN102860438A (zh) 2012-10-10 2013-01-09 东莞市双胞胎饲料有限公司 一种添加有酶保护剂的高效猪用饲料复合酶制剂
ITMI20121749A1 (it) 2012-10-16 2014-04-17 Indena Spa Estratti di helianthus annuus utili nel trattamento della sindrome metabolica e nella diminuzione dell'indice glicemico di alimenti e procedimento per la loro preparazione e composizioni che li contengono
CN102924544B (zh) * 2012-10-30 2015-04-22 晨光生物科技集团股份有限公司 从甜菊叶中分步制备甜菊糖和绿原酸的方法
WO2014078063A2 (en) 2012-11-14 2014-05-22 Pepsico, Inc. Method to improve dispersibility of a material having low solubility in water
JP5972778B2 (ja) 2012-12-18 2016-08-17 サントリー食品インターナショナル株式会社 炭酸コーヒー飲料
US20140171519A1 (en) 2012-12-19 2014-06-19 Indra Prakash Compositions and methods for improving rebaudioside x solubility
CN108484698A (zh) 2012-12-19 2018-09-04 可口可乐公司 用于提高莱鲍迪苷x溶解度的组合物和方法
CN104883895B (zh) * 2012-12-28 2017-12-29 花王株式会社 含二咖啡酰奎宁酸类饮料
JP5671600B2 (ja) 2012-12-28 2015-02-18 花王株式会社 ビール風味炭酸飲料
JP6612129B2 (ja) 2013-01-11 2019-11-27 インポッシブル フーズ インコーポレイテッド 消耗品のための方法および組成物
CN103040064A (zh) 2013-01-22 2013-04-17 重庆加多宝饮料有限公司 一种夏桑菊饮料的制备方法
CA2902722C (en) 2013-02-28 2022-07-12 SWM Luxembourg s.a.r.l. Composition for making a tea beverage or herbal and vegetable broths
EP2984077A4 (en) 2013-03-14 2017-03-15 Chromocell Corporation Compounds, compositions, and methods for modulating sweet taste
US9717267B2 (en) 2013-03-14 2017-08-01 The Coca-Cola Company Beverages containing rare sugars
EP3483171A1 (en) * 2013-03-15 2019-05-15 The Coca-Cola Company Steviol glycosides, their compositions and their purification
US10798961B2 (en) 2013-03-15 2020-10-13 Altria Client Services Llc Functional food and beverage compositions with improved taste through the use of sensates
EP2789247B1 (de) * 2013-04-14 2015-11-18 Symrise AG Antioxidative zubereitung
KR101500485B1 (ko) 2013-04-23 2015-03-10 한국식품연구원 마테 추출물을 유효성분으로 포함하는 통증의 완화, 예방 또는 치료용 조성물
US20140342044A1 (en) 2013-05-14 2014-11-20 Pepsico, Inc. Compositions and Comestibles
CN105682467A (zh) 2013-06-07 2016-06-15 谱赛科美国股份有限公司 含有选择的甜叶菊醇糖苷作为香、咸和甜度特征修饰物的甜叶菊提取物
US10952458B2 (en) 2013-06-07 2021-03-23 Purecircle Usa Inc Stevia extract containing selected steviol glycosides as flavor, salty and sweetness profile modifier
RU2658361C2 (ru) 2013-06-19 2018-06-21 Конаджен Инк. Ребаудиозид е и пищевые продукты, подслащенные ребаудиозидом е
US10905146B2 (en) * 2013-07-12 2021-02-02 The Coca-Cola Company Compositions for improving rebaudioside M solubility
US10039834B2 (en) 2013-07-12 2018-08-07 The Coca-Cola Company Compositions and methods using rebaudioside X to provide sweetness enhancement
US20160213039A1 (en) 2013-07-31 2016-07-28 Dsm Ip Assets B.V. Steviol glycosides
CN105611844A (zh) * 2013-08-15 2016-05-25 嘉吉公司 掺入了莱苞迪苷n的甜味剂组合物和经甜化的组合物
EP3037099A4 (en) * 2013-08-21 2017-04-19 Sichuan Jiuzhang Biological Science And Technology Co., Ltd Pharmaceutical composition, preparation method therefor and use thereof
GB201317286D0 (en) 2013-09-30 2013-11-13 Calscience Internat Ltd Composition and Use
CN103656627B (zh) 2013-11-21 2015-09-02 威海百合生物技术股份有限公司 一种维c胶原蛋白复合泡腾片及其制备方法
US20160309761A1 (en) * 2013-12-16 2016-10-27 Cargill, Incorporated Stabilized steviol glycoside in concentrated syrup
JP2015133958A (ja) 2013-12-18 2015-07-27 花王株式会社 コーヒー濃縮組成物
DE202014100439U1 (de) 2014-01-17 2014-02-25 Pm-International Ag Pulverförmige Zusammensetzung zur Herstellung eines Nahrungsmittelersatzes
MX2016009566A (es) * 2014-01-29 2016-12-14 Cargill Inc Suspension estable de un glucósido de esteviol en sirope concentrado.
WO2015117011A1 (en) 2014-01-31 2015-08-06 Pocket Tea, Llc Tea composition for oral administration
US9629795B2 (en) 2014-04-01 2017-04-25 Symrise Ag Substance mixtures
US10231474B2 (en) 2014-05-06 2019-03-19 Dr Pepper/Seven Up, Inc. Sweet taste improving compositions including naringenin
US10485256B2 (en) 2014-06-20 2019-11-26 Sweet Green Fields International Co., Limited Stevia sweetener with improved solubility with a cyclodextrin
US9775822B2 (en) 2014-07-30 2017-10-03 Vidya Herbs, Inc. Chlorogenic acid composition
CN107072237B (zh) 2014-09-02 2021-12-14 谱赛科有限责任公司 甜菊提取物
US20170303574A1 (en) 2014-09-03 2017-10-26 Chromocell Corporation Compounds, compositions, and methods for modulating sweet taste
WO2016049236A1 (en) 2014-09-24 2016-03-31 Nusirt Sciences, Inc. Compositions, methods and kits for treatment of diabetes and/or hyperlipidemia
JP6348392B2 (ja) 2014-09-30 2018-06-27 花王株式会社 精製クロロゲン酸類含有組成物の製造方法
US20160100689A1 (en) 2014-10-14 2016-04-14 Andy Wang Portable multifunction seat cushion
EP3017708B1 (en) * 2014-10-24 2018-05-02 Red Bull GmbH Sweetening composition
JP6550717B2 (ja) 2014-10-27 2019-07-31 セイコーエプソン株式会社 流路開閉装置及び液体噴射装置
MX2017005931A (es) 2014-11-07 2017-06-30 Senomyx Inc Acidos 4-amino-5- (ciclohexiloxi) quinolina-3-carboxilicos sustituidos como modificadores del sabor dulce.
DE102014016495A1 (de) 2014-11-07 2016-05-12 Klaus Düring Verfahren zur Gewinnung von hochreiner 4,5-Dicaffeoylchinasäure (4,5-DCQA) und Verwendung derselben zur Behandlung von Infektionen mit Respiratorischem Syncytial Virus (RSV)
US20160165941A1 (en) 2014-11-21 2016-06-16 Flipn'Sweet, LLC Sugar substitute compositions comprising digestion resistent soluble fiber
AU2015353654B2 (en) 2014-11-24 2020-01-23 The Coca-Cola Company Novel diterpene glycosides, compositions and purification methods
CN104397785A (zh) 2014-11-24 2015-03-11 凤阳嘉禾农业科技有限公司 一种助眠茶汤冲剂及其加工方法
AU2015353735A1 (en) 2014-11-24 2017-06-08 Cargill, Incorporated Glycoside compositions
EP3223609B1 (en) 2014-11-29 2021-08-25 The Coca-Cola Company Novel diterpene glycosides, compositions and purification methods
BR112017011758B1 (pt) 2014-12-02 2022-07-05 Kao Corporation Método de produzir grãos de café torrados, grãos de café torrados e bebida de café
AU2015364481B2 (en) * 2014-12-17 2020-05-14 Cargill, Incorporated Steviol glycoside compounds, compositions for oral ingestion or use, and method for enhancing steviol glycoside solubility
US10407400B2 (en) 2015-01-13 2019-09-10 Chromocell Corporation Compounds, compositions, and methods for modulating sweet taste
GB201502268D0 (en) 2015-02-11 2015-04-01 Calscience Internat Ltd Dental composition and use
CN104644623A (zh) 2015-02-13 2015-05-27 四川九章生物科技有限公司 绿原酸在制备治疗红斑狼疮的药物中的用途
US11944111B2 (en) 2015-02-20 2024-04-02 Pepsico., Inc. Stabilizing sorbic acid in beverage syrup
CN107529775A (zh) 2015-03-04 2018-01-02 脉脉家雅有限公司 组合物、饮品、其生产方法及用途
US20160296490A1 (en) 2015-04-13 2016-10-13 Kodimule Prasad Composition and method for the treatment of obesity
US10537123B2 (en) 2015-04-30 2020-01-21 Kraft Foods Group Brands Llc Quillaja-stabilized liquid beverage concentrates and methods of making same
EP3097790B1 (en) 2015-05-26 2018-05-16 Symrise AG Turbid beverages with improved storage stabiliy
US20160366915A1 (en) 2015-06-22 2016-12-22 International Flavors & Fragrances Inc. Cyclohexanecarboxylic acids for selective taste masking
BR112018003154B1 (pt) 2015-08-18 2022-01-04 Purecircle Usa Inc Método de fabricar uma solução de ingrediente de glicosídeo de esteviol líquida clara estável que pode ser usada como um adoçante em alimentos e bebidas
US11399553B2 (en) 2015-09-02 2022-08-02 Givaudan S.A. Flavor system for non-animal derived protein containing consumables
EP3340805B1 (en) 2015-09-25 2024-02-21 The Coca-Cola Company Zero calorie beverage comprising a blend of glycosides
US10342777B2 (en) 2015-10-01 2019-07-09 Macau University Of Science And Technology Caffeoylquinic acid-rich extract and preparation as well as use thereof
AU2016329208B2 (en) 2015-10-02 2021-02-11 Purecircle Sdn Bhd Steviol glycoside sweeteners with improved flavor profiles
US20170105432A1 (en) 2015-10-16 2017-04-20 Senomyx, Inc. Sweetener and flavor enhancer formulations
EP3368542B1 (en) 2015-10-29 2022-06-22 Firmenich Incorporated High intensity sweeteners
CN108289489B (zh) * 2015-11-30 2022-09-16 嘉吉公司 用于口服摄取或使用的甜菊醇糖苷组合物
US10327460B2 (en) 2015-12-07 2019-06-25 J & H Natural Products LLC Stable low acid beverage concentrate
CA3009610C (en) * 2015-12-24 2024-02-13 Takeda Pharmaceutical Company Limited Cocrystal of (s)-3-(1-((1-acryloylpyrrolidin-3-yl)oxy)isoquinolin-3-yl)-1h-1,2,4-triazol-5(4h)-one, production method thereof and pharmaceutical composition containing said cocrystal
JP6109353B1 (ja) 2016-01-05 2017-04-05 サントリー食品インターナショナル株式会社 飲料、飲料の製造方法、及び飲料の泡立ちを抑制する方法
MX2018008441A (es) 2016-01-07 2018-09-26 Purecircle Usa Inc Glicosidos de esteviol altamente solubles.
JP6757568B2 (ja) * 2016-01-12 2020-09-23 花王株式会社 炭酸飲料
US9636373B1 (en) 2016-02-09 2017-05-02 Kahouokalani Akao KAVA-based beverage composition
CN105796542A (zh) 2016-03-15 2016-07-27 四川九章生物科技有限公司 绿原酸在制备治疗以lag-3为靶点的疾病的药物中的用途
US20190116835A1 (en) 2016-03-28 2019-04-25 The Coca-Cola Company Sweetness and Taste Improvement of Steviol Glycoside or Mogroside Sweeteners with Flavonids
WO2017176873A1 (en) 2016-04-06 2017-10-12 The Coca-Cola Company Sweetness and taste improvement of steviol glycoside or mogroside sweeteners
US20170119033A1 (en) 2016-04-25 2017-05-04 Senomyx, Inc. Method of improving stability of sweet enhancer and composition containing stabilized sweet enhancer
US20190124953A1 (en) 2016-04-29 2019-05-02 Pepsico, Inc. Novel steviol glycosides blends
US11985995B2 (en) 2016-05-10 2024-05-21 The Coca-Cola Company Methods of freeze drying compositions containing rebaudioside M and rebaudioside D
CN106138298A (zh) * 2016-05-25 2016-11-23 石任兵 一种具有降血脂降血糖活性的组合物及其制备方法与应用
JP6710115B2 (ja) 2016-06-21 2020-06-17 花王株式会社 グミキャンディ
EP3484310A4 (en) 2016-07-12 2020-04-01 Chromocell Corporation COMPOUNDS, COMPOSITIONS AND METHODS FOR MODULATING SWEET FLAVOR
US10588885B2 (en) 2016-07-12 2020-03-17 Vidya Herbs, Inc. Chlorogenic acid composition and method for its use in the treatment of Alzheimer's disease
CN106135298A (zh) * 2016-07-28 2016-11-23 河南科技学院 天名精提取物及其制备方法和应用
US20180092381A1 (en) 2016-10-04 2018-04-05 Pepsico, Inc. Mouthfeel blends for low and non-caloric beverages
US11771670B2 (en) 2016-10-26 2023-10-03 Kao Corporation Refined chlorogenic acid-containing composition manufacturing method
CN109862793B (zh) 2016-10-26 2022-05-03 花王株式会社 含有绿原酸类的精制组合物
WO2018095533A1 (en) 2016-11-25 2018-05-31 Symrise Ag Mixtures with stabilising properties
ES2809274T3 (es) 2016-11-25 2021-03-03 Unilever Ip Holdings B V Composiciones alimenticias que contienen aceite vegetal y mezcla con propiedades estabilizantes
AU2017367105B2 (en) 2016-11-29 2022-03-10 Purecircle Usa Inc. Food ingredients from stevia rebaudiana
JP6815175B2 (ja) 2016-11-29 2021-01-20 花王株式会社 固形組成物
CN110740648A (zh) 2016-12-30 2020-01-31 延世大学校产学协力团 含有3，5-二咖啡酰奎宁酸或菊花提取物的用于预防及治疗肌肉疾病或改善肌功能的组合物
CN107027930A (zh) 2017-04-18 2017-08-11 贵州医科大学 一种刺梨金银花保健速溶茶珍及其制备方法
CN117752032A (zh) 2017-04-25 2024-03-26 可口可乐公司 二氢查耳酮对甜菊醇糖苷和罗汉果苷甜味剂的甜度和味道改善
JP6529634B1 (ja) 2017-05-12 2019-06-12 花王株式会社 アミロイドβ分解排出促進剤
US20170354175A1 (en) 2017-05-15 2017-12-14 Senomyx, Inc. Sweetener composition
US20210153536A1 (en) 2017-05-18 2021-05-27 Kao Corporation Food composition
KR20200012970A (ko) 2017-06-01 2020-02-05 무트랄 에스에이 동물 사료 보충제
US20220104524A1 (en) 2017-06-02 2022-04-07 Givaudan, S.A. Compositions
CN107184482A (zh) * 2017-06-26 2017-09-22 上海家化联合股份有限公司 马黛茶提取物及其在皮肤外用剂中的应用
IT201700096298A1 (it) 2017-08-25 2019-02-25 Penta Holding Metodo per la produzione di una composizione polifenolica a partire da malto d’orzo
SG11202001432WA (en) 2017-08-31 2020-03-30 The Product Makers Australia Pty Ltd Improving the taste of consumables
CN107455718A (zh) 2017-09-14 2017-12-12 成都康辉生物科技有限公司 能够降低苦味的橙皮素风味改善剂
CN111163768A (zh) 2017-10-03 2020-05-15 花王株式会社 热潮红改善剂
CN111683671A (zh) 2017-10-06 2020-09-18 嘉吉公司 制备马黛茶提取物组合物的方法
CA3078200C (en) 2017-10-06 2023-09-19 Cargill, Incorporated Steviol glycoside solubility enhancers
US20180086751A1 (en) 2017-12-01 2018-03-29 Senomyx, Inc. Sweetener composition
EP3654780A1 (en) 2017-12-22 2020-05-27 Firmenich SA Sourness enhancers comprising a cyclohexanecarboxylic acid
KR20200133250A (ko) 2018-03-16 2020-11-26 퓨어써클 유에스에이 잉크. 고-순도 스테비올 글리코사이드
JP2021516535A (ja) 2018-03-22 2021-07-08 フイルメニツヒ ソシエテ アノニムＦｉｒｍｅｎｉｃｈ Ｓａ 低ｐＨを有する風味付けされた物品
WO2019202402A1 (en) 2018-04-16 2019-10-24 Almendra Pte. Ltd. Taste modulator composition, beverage and flavoring composition thereof
WO2019210192A1 (en) 2018-04-26 2019-10-31 Rush University Medical Center Use of methylation inhibitors for the treatment of autoimmune diseases
AU2019271387A1 (en) 2018-05-17 2021-01-14 The Coca-Cola Company Process for preparing concentrated solutions of steviol glycosides, and uses
US20210260013A1 (en) 2018-07-11 2021-08-26 Aardvark Therapeutics lnc. Oral Pharmaceutical Formulations of Bitter Compounds for Pulmonary Hypertension
US20200023021A1 (en) 2018-07-19 2020-01-23 The Clorox Company Weight loss composition including chlorogenic acids and probiotics
US11856975B2 (en) 2018-09-18 2024-01-02 Ohio State Innovation Foundation Method of enhancing flavor qualities of coffee
WO2020172276A1 (en) 2019-02-20 2020-08-27 Gregory Aharonian Methods and compositions for improving the taste of diet cola sodas and other beverages
US20220143126A1 (en) 2019-03-31 2022-05-12 Shankaranarayanan JEYAKODI Synergistic combination of phytoactives
CN113784629A (zh) 2019-04-06 2021-12-10 嘉吉公司 用于制备植物提取物组合物的方法
WO2020237060A1 (en) 2019-05-21 2020-11-26 Ohio State Innovation Foundation Taste modulating compounds and methods of improving the quality of foods and beverages
WO2021038832A1 (ja) 2019-08-30 2021-03-04 株式会社メニコン 家畜用飼料効率改善剤、家畜用増体促進飼料、家畜の飼育方法、及びメタン発生抑制方法
WO2021038830A1 (ja) 2019-08-30 2021-03-04 株式会社メニコン 飼養動物用尿石症予防剤、その製造方法、飼養動物用尿量増加剤、及び飼養動物の尿石症予防方法
KR102498180B1 (ko) 2019-09-11 2023-02-10 (주) 메드빌 두릅나무 추출물을 함유하는 안구건조증 개선용 조성물
EP4282282A3 (en) 2019-09-30 2024-02-21 Almendra Pte. Ltd. Methods and compositions for improved taste quality
WO2021081417A1 (en) 2019-10-23 2021-04-29 Ohio State Innovation Foundation Taste modulating compounds and methods of improving the quality of foods and beverages
WO2021090989A1 (ko) 2019-11-08 2021-05-14 씨제이제일제당 (주) 악취 저감용 조성물
JP7400098B2 (ja) 2019-11-08 2023-12-18 シージェイ チェイルジェダン コーポレーション ポリフェノールを含む組成物
WO2021091327A1 (ko) 2019-11-08 2021-05-14 씨제이제일제당 (주) 비린내 또는 육류 잡내 저감용 조성물
JP2021095354A (ja) 2019-12-16 2021-06-24 ロレアル 特定の成分の組合せを含む安定な組成物
WO2021132439A1 (ja) 2019-12-27 2021-07-01 サントリーホールディングス株式会社 呈味が増強された緑茶飲料

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20110183056A1 (en) * 2008-10-03 2011-07-28 Toyoshige Morita New steviol glycoside

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US11944112B2 (en) 2020-04-20 2024-04-02 Cargill, Incorporated Stabilized steviol glycoside malonic acid esters

Also Published As

Publication number Publication date
BR112020006798A2 (pt) 2020-10-06
US20190223481A1 (en) 2019-07-25
WO2019071188A1 (en) 2019-04-11
EP3691469A4 (en) 2021-10-20
CN111356373A (zh) 2020-06-30
JP2020536538A (ja) 2020-12-17
BR112020006665A2 (pt) 2020-10-06
JP7391017B2 (ja) 2023-12-04
CA3078210C (en) 2023-12-05
US20200268027A1 (en) 2020-08-27
US20190223483A1 (en) 2019-07-25
WO2019071250A1 (en) 2019-04-11
EP3691468A4 (en) 2021-10-20
CN111295097A (zh) 2020-06-16
US20240082333A1 (en) 2024-03-14
EP3691469A1 (en) 2020-08-12
CA3078214C (en) 2023-10-24
CA3078545A1 (en) 2019-04-11
BR112020006822B1 (pt) 2023-03-07
US11701400B2 (en) 2023-07-18
CN111315234B (zh) 2024-01-02
BR112020006826A2 (pt) 2020-10-06
EP3691667A1 (en) 2020-08-12
CA3078210A1 (en) 2019-04-11
EP3691465A4 (en) 2021-10-20
BR112020006674A2 (pt) 2020-10-06
US20240050506A1 (en) 2024-02-15
JP7280872B2 (ja) 2023-05-24
CN111698910B (zh) 2024-05-14
JP7346394B2 (ja) 2023-09-19
BR112020006577A2 (pt) 2020-10-06
US11717549B2 (en) 2023-08-08
US11351214B2 (en) 2022-06-07
CN111372468A (zh) 2020-07-03
EP3691466A1 (en) 2020-08-12
CN111315234A (zh) 2020-06-19
CN111698910A (zh) 2020-09-22
CN111295097B (zh) 2024-03-19
WO2019071182A1 (en) 2019-04-11
US20190231834A1 (en) 2019-08-01
US20240082334A1 (en) 2024-03-14
WO2019071180A1 (en) 2019-04-11
EP3691667A4 (en) 2021-10-20
JP2020536537A (ja) 2020-12-17
CA3078234A1 (en) 2019-04-11
EP3691468A1 (en) 2020-08-12
JP2023113830A (ja) 2023-08-16
US20230364171A1 (en) 2023-11-16
WO2019071220A1 (en) 2019-04-11
JP2020536542A (ja) 2020-12-17
WO2019071187A1 (en) 2019-04-11
EP3691466A4 (en) 2022-03-02
BR112020006822A2 (pt) 2020-10-06
JP2023171741A (ja) 2023-12-05
JP2023052261A (ja) 2023-04-11
US20190223482A1 (en) 2019-07-25
JP2020536539A (ja) 2020-12-17
CA3078233A1 (en) 2019-04-11
EP3691465A1 (en) 2020-08-12
EP3691467A4 (en) 2022-01-26
US20220323528A1 (en) 2022-10-13
EP3691467A1 (en) 2020-08-12
CN111683671A (zh) 2020-09-18
CA3078214A1 (en) 2019-04-11
CA3078516A1 (en) 2019-04-11

Similar Documents

Publication Publication Date Title
US20240082333A1 (en) Readily dissolvable steviol glycoside compositions
US11918014B2 (en) Sensory modifiers
CN113710105B (zh) 甜菊醇糖苷溶解度增强剂
JP2020536537A5 (pt)
US9427006B2 (en) Highly soluble Stevia sweetener
US20200120966A1 (en) Stevia sweetener with improved solubility
US20160309761A1 (en) Stabilized steviol glycoside in concentrated syrup
US11944112B2 (en) Stabilized steviol glycoside malonic acid esters
US11432573B2 (en) Food and beverage sweeteners
EP3787417B1 (en) Methods for improving the solubility of steviol glycoside mixtures, and uses
WO2022266666A1 (en) Sensory modifiers for bitterant composition
WO2023177970A1 (en) Steviol glycoside concentrates and highly soluble steviol glycosides
CN118043443A (zh) 香草基醚用于修饰蒸馏酒的风味的用途

Legal Events

Date Code Title Description
STPP Information on status: patent application and granting procedure in general

Free format text: APPLICATION DISPATCHED FROM PREEXAM, NOT YET DOCKETED

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: FINAL REJECTION MAILED

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

STCB Information on status: application discontinuation

Free format text: ABANDONED -- FAILURE TO RESPOND TO AN OFFICE ACTION