WO2019183493A1 - Glycosides de stéviol présentant des solubilités, des profils de goût et des effets aromatisants améliorés - Google Patents

Glycosides de stéviol présentant des solubilités, des profils de goût et des effets aromatisants améliorés Download PDF

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WO2019183493A1
WO2019183493A1 PCT/US2019/023618 US2019023618W WO2019183493A1 WO 2019183493 A1 WO2019183493 A1 WO 2019183493A1 US 2019023618 W US2019023618 W US 2019023618W WO 2019183493 A1 WO2019183493 A1 WO 2019183493A1
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Prior art keywords
steviol glycoside
composition
ppm
acid
glycoside composition
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PCT/US2019/023618
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English (en)
Inventor
Mel Clinton Jackson
Hansheng Wang
Xin Shi
Jingang Shi
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Sweet Green Fields Usa, Llc
Epc Natural Products Co., Ltd.
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Priority to EP19772343.0A priority Critical patent/EP3768098A4/fr
Priority to CN201980033795.7A priority patent/CN112739221A/zh
Publication of WO2019183493A1 publication Critical patent/WO2019183493A1/fr

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • A23L27/36—Terpene glycosides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/84—Flavour masking or reducing agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/88—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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates

Definitions

  • the present application discloses steviol glycoside compositions containing steviol glycosides, salts, and other natural or synthetic sweeteners with improved solubilities and sensory profiles, and methods for making the steviol glycoside compositions.
  • Steviol glycosides such as rebaudioside A (RA), rebaudioside B (RB), rebaudioside C (RC), rebaudioside D (RD), are high intensity sweeteners and have been widely used as a sweetener in food and beverage products.
  • RA rebaudioside A
  • RB rebaudioside B
  • RC rebaudioside C
  • RD rebaudioside D
  • Stevia glycosides generally have poor solubility.
  • the taste of some stevia glycosides, such as RA, also needs improvement. Therefore, there exists a need in the food and beverage industry for stevia glycoside compositions with improved solubility and an improved taste profile.
  • steviol glycosides prepared by hydrolysis have improved solubility and taste profiles compared to the starting materials or a simple combination of purified steviol glycosides present in the hydrolyzed product.
  • the alkaline hydrolysis product of RA which contains RA and RB
  • steviol glycosides prepared by hydrolysis may be blended with an un hydrolyzed steviol glycoside composition to improve the solubility and sensory profile of the un-hydrolyzed steviol glycoside composition.
  • steviol glycosides can be combined with one or more salts, and one or more natural or synthetic sweeteners other than steviol glycosides to provide a composition with improve the solubility and sensory profile.
  • One aspect of the present application relates to a steviol glycoside composition
  • a steviol glycoside composition comprising rebaudioside A (RA) in an amount of 40-95 wt % of the composition, rebaudioside B (RB) in an amount of 1-20 wt % of the composition, one or more non-steviol glycoside sweeteners in an amount of 0.05-3 wt % of the composition, and one or more salts in an amount of 0.005-0.5 wt % of the composition.
  • RA rebaudioside A
  • RB rebaudioside B
  • salts in an amount of 0.005-0.5 wt % of the composition.
  • Another aspect of the present application relates to a blended steviol glycoside composition, comprising (A) an alkaline hydrolysis product of a first steviol glycoside composition, and (B) a second steviol glycoside composition, wherein the weight ratio of component (A): component (B) is in a range of 5:95 to 95:5 and wherein the blended steviol glycoside composition has an improved sensory profile compared to component (B).
  • a steviol glycoside composition comprising a blend of (A) a steviol glycoside composition, and (B) thaumatin, wherein the weight ratio of A:B is between 5,000: 1 and 5: 1.
  • Another aspect of the present application relates to a method for preparing a hydrolyzed steviol glycoside composition, comprising the steps of: dissolving a steviol glycoside composition in water, wherein the steviol glycoside composition comprises 20-99 wt % RA; adding an alkali to the steviol glycoside composition to form a starting mixture; and incubating the starting mixture at 75-l05°C for 2 to 6 hours to produce an incubated mixture; neutralizing the incubated mixture to produce a neutralized mixture; and spray drying the neutralized mixture to produce the hydrolyzed steviol glycoside composition.
  • Another aspect of present application relates to a method improving taste profile of a target steviol glycoside composition, comprising the step of: adding an alkaline hydrolyzed steviol glycoside composition prepared by the method of the present application to the target steviol glycoside composition at a weight ratio of 5:95 to 50:50 to generate an improved composition, wherein the target steviol glycoside composition comprises 20-99 wt % RA and wherein the imporved composition comprises 40-95 wt % RA.
  • FIG. 1 Tabular data showing the effect of varying the concentration of NaOH in the reaction of RA50, RA80, and RA97 after 18 h at 90°C.
  • FIG. 2 Graphical illustrations showing the effect of varying the concentration of NaOH in the reaction of RA50 after 18 h at 90°C.
  • FIG. 3 Graphical illustrations showing the effect of varying the concentration of NaOH in the reaction of RA80 after 18 h at 90°C.
  • FIG. 4 Graphical illustrations showing the effect of varying the concentration of NaOH in the reaction of RA97 after 18 h at 90°C.
  • FIG. 5 Tabular data showing a sensory panel for 50% reduced sugar lemon and lime carbonated soda (50% S.R. Lemon & Line CSD) mixed with RA/RB hydrolysate derived from RA97 versus mixed with a commercial RA extract.
  • FIG. 6 Tabular data showing Anova scores of overall (OV) like, sweetness, bitterness, sugar like, and mouth drying (MD) from the results in FIG. 5.
  • FIG. 7 Tabular data showing the average overall (OV) like, sweetness, bitterness, sugar like, and mouth drying (MD) from the results in FIG. 5.
  • FIG. 8 Tabular data and graphical illustrations showing the sensory panel results for RA (RA50, RA80, and RA97) and RA/RB hydrolysates (ABH) compositions.
  • FIG. 11 A HPLC chromatogram of hydrolyzed 83/17 RA/RB dry blend.
  • FIG. 12 A HPLC chromatogram of hydrolyzed RA80.
  • FIG. 13 A HPLC chromatogram of hydrolyzed RA97.
  • the phrase“stevia starting material” or“raw material” means a material containing steviol glycosides of the plant Stevia rebaudiana or other species of Stevia genus.
  • the stevia starting material or raw material can be a crude extract, a purified extract, or a byproduct of a purification process.
  • a crude extract is typically the first dried product produced after processing harvested Stevia plant material.
  • a purified extract contains a higher concentration of one or more steviol glycosides of interest than contained in a crude extract.
  • a byproduct of a purification process typically is all or a portion of the waste stream from purifying steviol glycosides from crude extract or from an intermediate purity.
  • the acronym“RAx” refers to a stevia composition containing RA in amount of > x% and ⁇ (c+10)% with the following exceptions:
  • the acronym “RA100” specifically refers to purified RA that contains less than 0.2 wt % of other steviol glycosides;
  • the acronym“RA99.5” specifically refers to a composition comprising 99-99.8 wt % of RA;
  • the acronym“RA99” specifically refers to a composition where the amount of RA is >99 wt %, but ⁇ 100 wt %;
  • the acronym“RA98” specifically refers to a composition where the amount of RA is >98 wt %, but ⁇ 99 wt %;
  • the acronym“RA97” specifically refers to a composition where the amount of RA is >97 wt %, but ⁇ 98 wt %;
  • the acronym“RA95” specifically refers to a composition where the amount of RA is >95 w
  • RAx-HP refers to a hydrolysis product of RAx prepared by the hydrolysis method described in the present application.
  • RA can be hydrolyzed to lyse a glucose unit from the glycoside chain on the C 13 carbon of RA, which converts RA to RB.
  • ST can be hydrolyzed to lyse a glucose unit from the glycoside chain on the Cl 3 carbon of ST, which converts ST to STB.
  • solubility and sensory profile of a steviol glycoside composition e.g ., the RA/RB mixture produced from hydrolysis of RA
  • the products from alkaline hydrolysis of RA include a mixture of RA and RB, which together have an improved solubility and sensory profile compared to a mixture made from comparable amounts of purified RA and RB.
  • rebaudioside A As used herein, the terms“rebaudioside A,“Reb A,” and“RA” are equivalent terms referring to the same molecule. The same condition applies to all lettered rebaudiosides.
  • total stevio glycoside or“TSG” is based on the sum of nine steviol glycosides including Rebaudioside A, Rebaudioside B, Rebaudioside C,
  • Rebaudioside D Rebaudioside F, Stevioside, Steviolbiosed, Rubusoside, and Dulcoside A.
  • the phrase“stevia containing sweetener” or“stevia containing flavoring agent” is intended to include any sweetener composition or flavoring agent that is prepared from a stevia plant, such as a stevia extract, or the individual components found in stevia.
  • the sweetener or flavoring agent can include one or more of the components associated with the stevia plant, such as those noted above.
  • A“stevia composition” as referred to herein, pertains to a material that includes one or more steviol glycosides found in the stevia plant.
  • the phrase“sucrose equivalence” is the amount of non-sucrose sweetener required to provide the sweetness of a given percentage of sucrose in the same food, beverage, or solution.
  • a non-diet soft drink typically contains 12 grams of sucrose per 100 ml of water, i.e., 12% sucrose. This means that to be commercially accepted diet soft drinks must have the same sweetness as a 12% sucrose soft drink, i.e., a diet soft drink must have 12% sucrose equivalence (“SE”).
  • SE sucrose equivalence
  • Soft drink dispensing equipment assumes an SE of 12%, since such equipment is set up for use with sucrose-based syrups.
  • the phase“sensory profile” or“taste profile” is defined as the temporal profile of all basic tastes of a sweetener.
  • a plurality of such human tasters is called a“sensory panel”.
  • sensory panels can also judge the temporal profile of the other“basic tastes”: sugar-likeness bitterness, aftertaste, metallic taste, lingering, saltiness, sourness, piquance (aka spiciness), and umami (aka savoriness or meatiness).
  • sugar-likeness bitterness sugar-likeness bitterness
  • aftertaste metallic taste
  • lingering saltiness
  • sourness piquance
  • umami savoriness or meatiness
  • flavor or“flavor characteristic”, as used herein, is the combined sensory perception of the components of taste, odor, and/or texture.
  • alter includes augmenting, intensifying, accentuating, magnifying, and potentiating the sensory perception of a flavor characteristic without changing the nature or quality thereof.
  • modify includes altering, varying, suppressing, depressing, fortifying and supplementing the sensory perception of a flavor characteristic where the quality or duration of such characteristic was deficient.
  • flavoring agent refers to an agent or a mixture of agents that adds a flavor to, or changes a taste profile of, a mixture.
  • one or more steviol glycosides can be combined with one or more salts, natural or synthetic sweeteners other than steviol glycosides, flavoring agents, additives and/or other functional ingredients to provide ingestible compositions having improved solubility, balanced flavor, and sensory profiles, as further described below.
  • the hydrolysate of RA is a composition comprising additional components, in addition to RA and RB, and thus is different from the plain mixture.
  • the hydrolyzed RA/RB and hydrolyzed ST/STB stay in solution.
  • RA/RB means the products of alkaline hydrolysis of RA.
  • ST/STB means the products of alkaline hydrolysis of ST.
  • One aspect of the present application relates to a steviol glycoside composition
  • a steviol glycoside composition comprising one or more steviol glycosides, one or more non-steviol glycoside sweeteners, and one or more salts.
  • Steviol glycosides are glycosides of steviol, a diterpene compound shown below in formula I.
  • steviol glycosides are a steviol molecule with the glycosylation at the 03 and/or 09 position.
  • Table A provides a non-limiting list of about 80 steviol glycosides for use in the present application.
  • composition of the present application can make up anywhere from about 1 wt. % of the steviol glycoside composition to about 99 wt. % of the steviol glycoside composition, specifically about 1 wt. %, about 2 wt. %, about 3 wt. %, about 4 wt. %, about 5 wt. %, about 6 wt. %, about 7 wt. %, about 8 wt. %, about 9 wt. %, about 10 wt. %, about 11 wt. %, about 12 wt. %, about 13 wt. %, about 14 wt. %, about 15 wt. %, about 16 wt.
  • the one or more steviol glycosides of the present application comprise RA in an amount of 1-100 wt %, 1-95 wt %, 1-90 wt %, 1-85 wt %,l-80 wt %, 1-75 wt %, 1-70 wt %, 1-65 wt %, 1-60 wt %, 1-55 wt %, 1-50 wt %, 1-45 wt %, 1-40 wt %, 1-35 wt %, 1-30 wt %, 1-25 wt %, 1-20 wt %, 1-15 wt %, 1-10 wt %, 1-5 wt %, 5-100 wt %, 5- 95 wt %, 5-90 wt %, 5-85 wt %, 5-80 wt %, 5-75 wt %, 5-70 wt %, 5-65 wt %,
  • the one or more steviol glycosides of the present application comprise RB in an amount of 0.1-100 wt %, 0.1-95 wt %, 0.1-90 wt %, 0.1-85 wt %, 0.1-80 wt %, 0.1-75 wt %, 0.1-70 wt %, 0.1-65 wt %, 0.1-60 wt %, 0.1-55 wt %, 0.1-50 wt %, 0.1-45 wt %, 0.1-40 wt %, 0.1-35 wt %, 0.1-30 wt %, 0.1-25 wt %, 0.1-20 wt %, 0.1-15 wt %, 0.1-10 wt %, 0.1-8 wt %, 0.1-5 wt %, 0.1-2 wt %, 0.1-1.5 wt %, 0.1-1 wt
  • the one or more non-steviol glycoside sweeteners in the steviol glycoside composition of the present application include, but are not limited to, natural sweeteners, natural high potency sweeteners, synthetic sweeteners, or a combination thereof.
  • a“natural sweetener” refers to any sweetener found naturally in nature, excluding steviol glycosides.
  • the phrase“natural high potency sweetener” refers to any sweetener found naturally in nature that has a sweetness potency greater than sucrose, fructose, or glucose, yet has less calories.
  • “synthetic sweetener” refers to any composition which is not found naturally in nature that has a sweetness potency greater than sucrose, fructose, or glucose, yet has less calories.
  • the terms“natural sweeteners,” “natural high potency sweeteners” and“synthetic sweeteners” do not include steviol glycosides.
  • the non-steviol glycoside sweetener includes at least one carbohydrate sweetener.
  • carbohydrate sweeteners are selected from, but not limited to, the group consisting of sucrose, glyceraldehyde, dihydroxyacetone, erythrose, threose, erythrulose, arabinose, lyxose, ribose, xylose, ribulose, xylulose, allose, altrose, galactose, glucose, gulose, idose, mannose, talose, fructose, psicose, sorbose, tagatose, mannoheptulose, sedoheltulose, octolose, fucose, rhamnose, arabinose, turanose, sialose and combinations thereof.
  • non-steviol glycoside sweeteners include burned sugar from all sources, mogroside IV, mogroside V, Luo han guo, siamenoside, monatin and its salts (monatin SS, RR, RS, SR), curculin, glycyrrhizic acid and its salts, thaumatin, monellin, mabinlin, brazzein, hemandulcin, phyllodulcin, glycyphyllin, phloridzin, trilobatin, baiyunoside, osladin, polypodoside A, pterocaryoside A, pterocaryoside B, mukurozioside, phlomisoside I, periandrin I, abrusoside A, and cyclocarioside I, sugar alcohols, such as erythritol, sucralose, acesulfame acid and salts thereof, such as acesul
  • the non-steviol glycoside sweetener may be a caloric sweetener or mixture of caloric sweeteners.
  • Caloric sweeteners include sucrose, fructose, glucose, high fructose com/starch syrup, a beet sugar, a cane sugar, and combinations thereof.
  • the non-steviol glycoside sweetener is a rare sugar selected from sorbose, lyxose, ribulose, xylose, xylulose, D-allose, L-ribose, D-tagatose, L- glucose, L-fucose, L-arabinose, turanose and combinations thereof.
  • the rare sugars can be present in the sweetener compositions in an amount from about 0.5 wt % to about 3.0 wt %, such as, for example, about 0.5 wt % to about 2.5 wt %, about 0.5 wt % to about 2.0 wt %, about 0.5 wt % to about 1.5 wt %, about 0.5 wt % to about 1.0 wt %, about 1.0 wt % to about 3.0 wt %, about 1.0 wt % to about 2.5 wt %, about 1.0 wt % to about 2.0 wt %, about 1.0 wt % to about 1.5 wt %, about 2.0 wt % to about 3.0 wt % and about 2.0 wt % to about 2.5 wt %.
  • the non-steviol glycoside sweetener is a synthetic sweetener, such as sucralose and saccharin.
  • the steviol glycoside composition of the present application comprise one or more non-steviol glycoside sweetener in an amount of 0.01-0.05 wt %, 0.01-0.1 wt %, 0.01-0.3 wt %, 0.01-0.5 wt %, 0.01-1 wt %, 0.01-2 wt %, 0.01-3 wt %, 0.01-5 wt %, 0.01-10 wt %, 0.01- 20 wt %, 0.01-30 wt %, 0.05-0.1 wt %, 0.05-0.3 wt %, 0.05-0.5 wt %, 0.05-1 wt %, 0.05-2 wt %, 0.05-3 wt %, 0.05-5 wt %, 0.05-10 wt %, 0.05-20 wt %, 0.05-30 wt %, 0.1-0.3 wt %, 0.1-0.5 wt %, 0.1-1 wt
  • the one or more salts in the steviol glycoside composition of the present application can be organic salts or inorganic salts.
  • the term“salt” refers to salts that retain the desired chemical activity of the steviol glycoside compositions of the present application and are safe for human or animal consumption in a generally acceptable range.
  • the one or more salts are salts formed with metal cations such as calcium, bismuth, barium, magnesium, aluminum, copper, cobalt, nickel, cadmium, sodium, potassium, and the like, or with a cation formed from ammonia, N,N- dibenzylethylenediamine, D -glucosamine, ethanolamine, diethanolamine, triethanolamine, N- methylglucamine tetraethylammonium, or ethylenediamine.
  • metal cations such as calcium, bismuth, barium, magnesium, aluminum, copper, cobalt, nickel, cadmium, sodium, potassium, and the like
  • metal cations such as calcium, bismuth, barium, magnesium, aluminum, copper, cobalt, nickel, cadmium, sodium, potassium, and the like
  • the one or more salts are formed with inorganic acids, such as hydrochloric acid, hydrobromic acid, sulfuric acid, nitric acid, phosphoric acid, and the like; or formed with organic acids, such as acetic acid, propionic acid, hexanoic acid, cyclopentanepropionic acid, glycolic acid, pyruvic acid, lactic acid, malonic acid, succinic acid, malic acid, maleic acid, fumaric acid, tartaric acid, citric acid, benzoic acid, 3-(4- hydroxybenzoyl)benzoic acid, cinnamic acid, mandelic acid, methanesulfonic acid,
  • inorganic acids such as hydrochloric acid, hydrobromic acid, sulfuric acid, nitric acid, phosphoric acid, and the like
  • organic acids such as acetic acid, propionic acid, hexanoic acid, cyclopentanepropionic acid, glycolic acid, pyruvic acid,
  • ethanesulfonic acid l,2-ethane-disulfonic acid, 2 -hydroxy ethanesulfonic acid, benzenesulfonic acid, 4-chlorobenzenesulfonic acid, 2-naphthalenesulfonic acid, 4-toluenesulfonic acid, camphorsulfonic acid, 4-methylbicyclo[2.2.2]-oct-2-ene-l-carboxylic acid, glucoheptonic acid, 3-phenylpropionic acid, trimethylacetic acid, tertiary butylacetic acid, lauryl sulfuric acid, gluconic acid, glutamic acid, hydroxynaphthoic acid, salicylic acid, stearic acid and muconic acid.
  • inorganic salts include, but are not limited to, sodium chloride, sodium carbonate, sodium bicarbonate, sodium acetate, sodium sulfide, sodium sulfate, sodium phosphate, potassium chloride, potassium citrate, potassium carbonate, potassium bicarbonate, potassium acetate, europium chloride (EuCl 3 ), gadolinium chloride (GdCU).
  • terbium chloride TbCU.
  • Suitable organic salts include, but are not limited to, choline chloride, alginic acid sodium salt (sodium alginate), glucoheptonic acid sodium salt, gluconic acid sodium salt (sodium
  • gluconate gluconic acid potassium salt (potassium gluconate), guanidine HC1, glucosamine HC1, amiloride HC1, monosodium glutamate (MSG), adenosine monophosphate salt, magnesium gluconate, potassium tartrate (monohydrate), and sodium tartrate (dihydrate).
  • the salt is a metal or metal alkali halide, a metal or metal alkali carbonate or bicarbonate, or a metal or metal alkali phosphate, biphosphate,
  • the salt is an inorganic salt that comprises sodium, potassium, calcium, or magnesium. In some embodiments, the salt is a sodium salt or a potassium salt.
  • the salt forms can be added to the sweetener compositions in the same amounts as their acid or base forms.
  • Alternative salts include various chloride or sulfate salts, such as sodium chloride, potassium chloride, magnesium chloride, sodium sulfate, magnesium sulfate, and potassium sulfate, or any edible salt.
  • the one or more non-steviol glycoside salts comprises one or more amino acid salts. In some embodiments, the one or more non-steviol glycoside salts comprises one or more poly-amino acid salts. In some embodiments, the one or more non- steviol glycoside salts comprises one or more sugar acid salts.
  • the one or more salts comprise salts of steviol glycosides (i.e., SG salts, such as salts of RB and salts of STB).
  • the salt content in a composition is calculated based on the weight of sodium chloride. More specifically, the salt content (based on weight of NaCl) may be determined by determining the total ash content of a sample according to the general method for determining total ash content as set forth in FAO JECFA MONOGRAPHS, vol. 4, 2007. The weight of sodium chloride is determined from the weight of sodium oxide multiplied by a factor of 1.89. For example, if the total ash content of lOOg steviol glycoside composition is lg, the steviol glycoside composition has a salt content of 1.89 wt %.
  • the steviol glycoside composition of the present application comprise one or more salts in an amount of 0.0005-0.001 wt %, 0.0005-0.005 wt %, 0.0005-0.01 wt %, 0.0005-0.05 wt %, 0.0005-0.1 wt %, 0.0005-0.2 wt %, 0.0005-0.3 wt %, 0.0005-0.5 wt %, 0.0005-1 wt %, 0.0005-2 wt %, 0.0005-5 wt %, 0.001-0.005 wt %, 0.001-0.01 wt %, 0.001-0.05 wt %, 0.001-0.1 wt %, 0.001-0.2 wt %, 0.001-0.3 wt %, 0.001-0.5 wt %, 0.001-1 wt %, 0.001-2 wt %, 0.001-5 wt %, 0.00
  • the steviol glycoside composition of the present application comprises between 20-90 wt % RA, between 0.1-15 wt % RB, between 0.01-5 wt % non-steviol glycoside sweetener and between 0.001-1 wt % salt. In one embodiment, the steviol glycoside composition further comprises 0-78.88% of non-RA and non-RB steviol glycosides.
  • the steviol glycoside composition further comprises 2-40 wt % ST and 0- 2 wt % STB. In some embodiments, the steviol glycoside composition further comprises 2-40 wt % ST and 0.01-2 wt % STB.
  • the steviol glycoside composition comprises between 30- 85 wt % RA, between 0.5-12 wt % RB, between 0.03-4 wt % non-steviol glycoside sweetener and between 0.003-0.5 wt % salt.
  • the steviol glycoside composition further comprises 20-40 wt % ST and 0-1 wt % STB.
  • the steviol glycoside composition further comprises 20-40 wt % ST and 0.01-1 wt % STB.
  • the steviol glycoside composition comprises between 40- 80 wt % RA, between 1-10 wt % RB, between 0.05-3 wt % non-steviol glycoside sweetener and between 0.01-0.5 wt % salt.
  • the steviol glycoside composition further comprises 20-40 wt % ST and 0-0.4 wt % STB.
  • the steviol glycoside composition further comprises 20-40 wt % ST and 0-1 wt % STB.
  • the steviol glycoside composition further comprises 20-40 wt % ST and 0.01-1 wt % STB.
  • the steviol glycoside composition comprises between SO TO wt % RA, between 2-5 wt % RB, between 0.1-1 wt % non-steviol glycoside sweetener and between 0.02-0.2 wt % salt. In some embodiments, the steviol glycoside composition further comprises 20-40 wt % ST and about 0.2-0.5 wt % STB.
  • the steviol glycoside composition comprises between 75- 85 wt % RA, between 4-10 wt % RB, between 1-2 wt % non-steviol glycoside sweetener and between 0.1 -0.3 wt % salt. In some embodiments, the steviol glycoside composition further comprises 2-4 wt % ST.
  • the steviol glycoside composition comprises between 45- 60 wt % RA, between 1-4 wt % RB, between 1-2 wt % non-steviol glycoside sweetener and between 0.1 -0.3 wt % salt. In some embodiments, the steviol glycoside composition further comprises 25-40 wt % ST and 0.5- 1.5 wt % STB.
  • the steviol glycoside composition comprises essentially purified RD, essentially purified RM, or a mixture essentially containing purified RD and purified RM.
  • the content of essentially purified RD, essentially purified RM, or a mixture essentially containing purified RD and purified RM is in the range of 1 wt % to 99 wt %, 2 wt % to 99 wt %, 3 wt % to 99 wt %, 4 wt % to 99 wt %, 5 wt % to 99 wt %, 6 wt % to 99 wt %, 7 wt % to 99 wt %, 8 wt % to 99 wt %, 9 wt % to 99 wt %, 10 wt % to 99 wt %, 15 wt % to 99 wt %, 20 wt % to
  • the steviol glycoside composition comprises 50-85 wt % RA, 2-10 wt % RB, 0.1-2 wt % non-steviol glycoside sweetener and 0.01-0.3 wt % salt.
  • the steviol glycoside composition comprises 50-70 wt % RA, 2-5 wt % RB, 0.1-1 wt % non-steviol glycoside sweetener and 0.02-0.2 wt % salt.
  • the steviol glycoside composition comprises 75-85 wt % RA, 4-10 wt % RB, 1-2 wt % non-steviol glycoside sweetener and 0.1-0.3 wt % salt.
  • the steviol glycoside composition comprises 45-60 wt % RA, 1-4 wt % RB, 1-2 wt % non-steviol glycoside sweetener and 0.1 -0.3 wt % salt.
  • the non-steviol glycoside sweetener in the steviol glycoside composition of the present application is glucose.
  • the salt in the steviol glycoside composition of the present application is a sodium salt.
  • the sodium salt is NaCl.
  • the RB comprises a salt of RB.
  • the salt of RB is a sodium salt of RB.
  • the RB in the steviol glycoside composition is the hydrolysis product of RA.
  • the steviol glycoside composition further comprises ST and STB.
  • the STB comprises a salt of STB.
  • the salt of STB is a sodium salt of STB.
  • the STB in the steviol glycoside composition is the hydrolysis product of ST.
  • the steviol glycoside composition comprises a blend of one or more steviol glycosides.
  • different steviol glycosides are used as starting materials for hydrolysis.
  • partially hydrolyzed materials are blended with steviol glycosides.
  • the steviol glycoside composition comprises a blend of
  • component (A) an alkali hydrolysis product of a steviol glycoside composition and (B) one or more non- hydrolyzed steviol glycoside composition.
  • component (A) is the alkali hydrolysis product of a steviol glycoside composition selected from the group consisting of RA20, RA30, RA40, RA50, RA60, RA80, RA90, RA97, RA99 and RA100, while component
  • (B) is selected from the group consisting of RA20, RA30, RA40, RA50, RA60, RA80, RA90, RA97, RA99 and RAlOO.
  • the steviol glycoside composition comprises an alkali hydrolysis product of RA50, and has an improved solubility and sensory profiles compared to RA50.
  • the steviol glycoside composition comprises a blend of RA50 and an alkali hydrolysis product of RA50, and has an improved solubility and sensory profiles compared to RA50.
  • the steviol glycoside composition comprises a blend of (A) an alkali hydrolysis product of RA99, and (B) one or more non-hydrolyzed steviol glycoside composition selected from the group consisting of RA50, RA60 and RA80, RA90, RA97 and RA99, and has an improved solubility and sensory profiles compared to RA99, RA97 or RA50.
  • the weight ratio of B:A is in the range of 9: 1 to 1 :9, 8:2 to 2:8, 7:3 to 3:7, or 6:4 to 4:6.
  • the steviol glycoside composition of the present application comprises between 40-80 wt % RA, between 1.5-8 wt % RB, between 0.1-2.5 wt % glucose and between 0.01-0.3 wt % salt.
  • the salt comprises a sodium salt of RB.
  • the RB is a hydrolysis product of RA.
  • the steviol glycoside composition further comprises 20-40 wt % ST and 0-1 wt % STB.
  • the salt further comprises a sodium salt of STB.
  • the steviol glycoside composition comprises between 40- 80 wt % RA, between 1-5 wt % RB, between 0.05-2 wt % non-steviol glycoside sweetener and between 0.005-0.3 wt % salt.
  • the steviol glycoside composition comprises between 75- 95 wt % RA, between 4-20 wt % RB, between 0.5-3 wt % non-steviol glycoside sweetener and between 0.05-0.5 wt % salt.
  • the steviol glycoside composition comprises between 50- 65 wt % RA, between 1.5-3.5 wt % RB, between 0.1-1 wt % non-steviol glycoside sweetener and between 0.01-0.15 wt % salt.
  • the steviol glycoside composition comprises between 60- 75 wt % RA, between 1.5-3.5 wt % RB, between 0.1-1 wt % non-steviol glycoside sweetener and between 0.01-0.15 wt % salt.
  • the steviol glycoside composition comprises between 40- 60 wt % RA, between 1.5-3.5 wt % RB, between 0.1-1 wt % non-steviol glycoside sweetener and between 0.01-0.15 wt % salt.
  • the steviol glycoside composition comprises between 75- 95 wt % RA, between 4-20 wt % RB, between 0.5-2 wt % non-steviol glycoside sweetener and between 0.1 -0.2 wt % salt. [0098] In some embodiments, the steviol glycoside composition comprises between 75- 95 wt % RA, between 7-20 wt % RB, between 1-3 wt % non-steviol glycoside sweetener and between 0.2-0.3 wt % salt.
  • the steviol glycoside composition further comprises 0.01- 10 wt %, 0.01-5 wt %, 0.01-2 wt %, 0.01-1 wt %, 0.01-0.5 wt %, 0.01-0.2 wt %, 0.01-0.1 wt %, 0.01-0.05 wt %, 0.02-10 wt %, 0.02-5 wt %, 0.02-2 wt %, 0.02-1 wt %, 0.02-0.5 wt %, 0.02- 0.2 wt %, 0.02-0.1 wt %, 0.02-0.05 wt %, 0.05-10 wt %, 0.05-5 wt %, 0.05-2 wt %, 0.05-1 wt %, 0.05-0.5 wt %, 0.05-0.2 wt %, 0.1-10 wt %, 0.1-2 wt %, 0.05-1 wt %, 0.05-0.5 wt
  • a steviol glycoside composition comprising a hydrolysis product of a steviol glycoside composition (SG-HP)
  • the steviol glycoside composition comprises a blend of (A) a SG-HP and (B) a target steviol glycoside composition, wherein the steviol glycoside composition has an improved taste profile compared to the taste profile of the target steviol glycoside composition.
  • the target steviol glycoside composition is a steviol glycoside composition that has not been subjected to a hydrolysis reaction (non-SG-HP).
  • the target steviol glycoside composition is also a SG-HP.
  • component (A) is a hydrolysis product, preferable an alkaline hydrolysis product, of a steviol glycoside composition selected from the group consisting of RA20, RA30, RA40, RA50, RA60, RA70, RA80, RA90, RA95, RA97, RA99 and combinations thereof; and component (B) is (i) a non-SG-HP selected from the group consisting of RA20, RA30, RA40, RA50, RA60, RA70, RA80, RA90, RA95, RA97, RA99, RA100 and combinations thereof, or (ii) a hydrolysis product, preferable an alkaline hydrolysis product, of a steviol glycoside composition selected from the group consisting of RA20, RA30, RA40,
  • the RA20 has a TSG of about 20-25 wt %, about 20-30 wt %, about 20-35 wt %, about 20-40 wt %, about 20-45 wt %, about 20-50 wt %, about 20-55 wt %, about 20-60 wt %, about 20-65 wt %, about 20-70 wt %, about 20-80 wt %, about 20-85 wt %, about 20-90 wt %, about 20-95 wt % or about 20-100 wt %.
  • the RA30 has a TSG of about 30-35 wt %, about 30-40 wt %, about 30-45 wt %, about 30-50 wt %, about 30-55 wt %, about 30-60 wt %, about 30-65 wt %, about 30-70 wt %, about 30-75 wt %, about 30-80 wt %, about 30-85 wt %, about 30-90 wt %, about 30-95 wt % or about 30-100 wt %.
  • the RA40 has a TSG of about 40-45 wt %, about 40-50 wt %, about 40-55 wt %, about 40-60 wt %, about 40-65 wt %, about 40-70 wt %, about 40-75 wt %, about 40-80 wt %, about 40-85 wt %, about 40-90 wt %, about 40-95 wt % or about 40-100 wt %.
  • the RA50 has a TSG of about 50-55 wt %, about 50-60 wt %, about 50-65 wt %, about 50-70 wt %, about 50-75 wt %, about 50-80 wt %, about 50-85 wt %, about 50-90 wt %, about 50-95 wt % or about 50-100 wt %.
  • the RA60 has a TSG of about 60-65 wt %, about 60-70 wt %, about 60-75 wt %, about 60-85 wt %, about 60-90 wt %, about 60-95 wt % or about 60-100 wt %.
  • the RA70 has a TSG of about 70-75 wt %, about 70-80 wt %, about 70-85 wt %, about 70-90 wt %, about 70-95 wt %, about 70-100 wt %.
  • the RA80 has a TSG of about 80-85 wt %, about 80-90 wt %, about 80-95 wt % or about 80-100 wt %.
  • the RA90 has a TSG of about 90-95 wt % or about 90-100 wt %.
  • the RA95 has a TSG of about 95-100 wt %.
  • the RA97 has a TSG of about 97-100 wt %.
  • the RA99 has a TSG of about 99-100 wt %.
  • the SG-HP is a alkaline hydrolysis product of RA20, RA30, RA40, RA50, RA60, RA70, RA80, RA90, RA95, RA97, RA99, RA99.5 or RA100 and that the percentage of RA hydrolysis is within the range of 10-20%, 10-30%, 10-40%, 10-50%, 10-60%, 10-70%, 10-80%, 10-90%, 20-30%, 20-40%, 20-50%, 20-60%, 20-70%, 20-80%, 20- 90%, 30-40%, 30-50%, 30-60%, 30-70%, 30-80%, 30-90%, 40-50%, 40-60%, 40-70%, 40-80%, 40-90%, 50-60%, 50-70%, 50-80%, 50-90%, 60-70%, 60-80%, 60-90%, 70-80%, 70-90% or 80-90%.
  • the weight ratio of component (A): component (B) is in a range of 0.5:9.5 to 9.5:0.5 and wherein the blended steviol glycoside composition has an improved sensory profile compared to component (B). In some embodiments, the weight ratio of component (A): component (B) is 1:9 to 9:1, 2:8 to 8:2 or 3:7 to 7:3.
  • the steviol glycoside composition comprises a hydrolysis product of RA99 (RA99-HP).
  • RA99-HP comprises 75-80 wt % RA, 15-20% RB, 0.1-1 wt % ST, 90-99 wt % TSG, 2-5 wt % glucose and 0.1-1 wt % salt.
  • the steviol glycoside composition comprises a hydrolysis product of RA50 (RA50-HP).
  • RA50-HP comprises 35-45 wt % RA, 5-15% RB, 20-30 wt % ST, 3-8% STB, 80-95 wt % TSG, 3-10 wt % glucose and 0.5-2 wt % salt.
  • the steviol glycoside composition comprises RA50, wherein the RA50 comprises RA in an amount of 50-55 wt %, RB in an amount of 0.5-1 wt %, ST in an amout of 35-40 wt % and STB in an amount of 0.1-0.5 wt %, with TSG in an amount of 95-99 wt %.
  • the steviol glycoside composition comprises RA60, wherein the RA60 comprises RA in an amount of 60-65 wt %, RB in an amount of 0.5-1 wt %, ST in an amout of 25-30 wt %, STB in an amount of 0.1-0.5 wt % and rubusoside in an amount of 0.1-0.5 wt %, with TSG in an amount of 95-99 wt %.
  • the steviol glycoside composition comprises RA80, wherein the RA80 comprises RA in an amount of 80-85 wt %, RB in an amount of 0.5-1 wt %, ST in an amout of 4-5 wt %, with TSG in an amount of 95-99 wt %.
  • the steviol glycoside composition comprises RA97, wherein the RA97 comprises RA in an amount of 97-98 wt %, RB in an amount of 0.5-1 wt % and ST in an amount of 0.1 -0.5 wt %, with TSG in an amount of 99-100 wt %.
  • the one or more steviol glycosides of the present application comprise one or more hydrolysis products thereof, wherein the resulting hydrolysis products are formed from the one or more steviol glycosides.
  • RB may be formed as the hydrolysis product of RA
  • STB may be formed as the hydrolysis product of ST
  • RA starting material can be dissolved in water (preferably potable water), alkali added, and the solution temperature raised preferably from 85° C to 95° C, and more preferably to 90° C.
  • the solution is stirred and is maintained at the selected temperature for a duration that provides the desired concentrations of RA and RB in the solution or until the alkali is exhausted.
  • the preferred duration of alkaline hydrolysis at commercial scale is a minimum of 30 minutes; shorter durations typically do not exhaust the amounts of alkali used in commercial production.
  • the pH of the final RA/RB solution is typically very close to pH 7.0, but pH can be adjusted (typically by adding HC1 or NaOH). This process for producing an RA/RB solution from RA starting materials will also hydrolyze any ST present in the stevia starting material to form STB.
  • the RA/RB (and ST/STB) solution produced as described above is brown in color, has a faint“burnt sugar” smell, and has a weak“caramel” taste.
  • the brown color, burnt sugar smell, and caramel taste can be removed by column chromatography such as an activated charcoal column, a polymer resin adsorption column or with an ion exchange column as the chromatography matrix, binding the caramel components to the column while letting the steviol glycosides pass through.
  • the starting or raw materials include >40 wt. % of total steviol glycosides, >50 wt. % of total steviol glycosides, >55 wt. % of total steviol glycosides, >60 wt. % of total glycosides, >65 wt. % of total steviol glycosides, >70 wt.
  • % of total steviol glycosides >75 wt. % of total steviol glycosides, >80 wt. % of total steviol glycosides >85 wt. % of total steviol glycosides, >90 wt. % of total steviol glycosides, >95 wt. % of total steviol glycosides, or >99 wt. % of total steviol glycosides.
  • the starting or raw materials include 40-99 wt %, 40-95 wt %, 40-90 wt %, 40-70 wt %, 40-60 wt %, 40-50 wt %, 45-99 wt %, 45-95 wt %, 45-90 wt %, 45-80 wt %, 45-70 wt %, 45-60 wt %, 45-50 wt %, 50-99 wt %, 50-95 wt %, 50-90 wt %, 50-80 wt %, 50-70 wt %, 50-60 wt %, 55-99 wt %, 55-95 wt %, 55-90 wt %, 55-80 wt %, 55-70 wt %, 55-60 wt %, 60-99 wt %, 60-95 wt %, 60-90 wt %, 60-
  • the solubility of the steviol glycoside products formed from the starting materials is a function of alkaline concentration in the hydrolysis step.
  • the hydrolysis step may be carried out in the extraction solution of stevia or any composition of stevia glycosides.
  • RA is hydrolyzed to lyse a glucose unit from the glycoside chain on the C 13 carbon of RA, which converts RA to RB, and thus the mole ratio of RB and glucose is about 1 : 1.
  • the starting or raw materials include >10 wt. % of RA and/or ST, >20 wt. % of RA and/or ST, >30 wt. % of RA and/or ST, >40 wt. % of RA and/or ST, >50 wt. % of RA and/or ST, >55 wt. % of RA and/or ST, >60 wt.
  • % of RA and/or ST >65 wt. % of RA and/or ST, >70 wt. % of RA and/or ST, >75 wt. % of RA and/or ST, >80 wt. % of RA and/or ST. >85 wt. % of RA and/or ST, >90 wt. % of RA and/or ST, >95 wt. % of RA and/or ST, or >99 wt. % of RA and/or ST.
  • the starting or raw materials include include 10-99 wt %, 10-95 wt %, 10-90 wt %, 10-80 wt %, 10-70 wt %, 10-60 wt %, 10-50 wt %, 10-40 wt %, 10-30 wt %, 10-20 wt %, 15-99 wt %, 15-95 wt %, 15-90 wt %, 15-80 wt %, 15-70 wt %, 15-60 wt %, 15-50 wt %, 15-40 wt %, 15-30 wt %, 15-20 wt %, 20-99 wt %, 20-95 wt %, 20-90 wt %, 20-80 wt %, 20-70 wt %, 20-60 wt %, 20-50 wt %, 20-40 wt %, 20-30 wt %, 25-
  • Alkaline hydrolysis of the starting or raw material is preferred for simplicity and economics.
  • enzymatic lysis of a glucose unit from the C 13 carbon of RA or ST can also be used.
  • sodium hydroxide is used for hydrolysis of RA, ST and/or other steviol glycosides.
  • potassium hydroxide and other well- known alkali used in food processing are used.
  • Steviol glycoside composition comprising thaumatin, RM and/or RD
  • a blended steviol glycoside composition comprises (A) a SG-HP, a SG or both, and (B) thaumatin, with an A:B weight ratio of 5,000: 1 to 5: 1.
  • the steviol glycoside composition has an A:B ratio in the range of 2,000: 1 to 5: 1, 1,000: 1 to 5: 1, 500: 1 to 5:1, 200: 1 to 5: 1, 100: 1 to 5: 1, 20: 1 to 5: 1, 2,000: 1 to 20: 1, 1,000: 1 to 20: 1, 500: 1 to 20: 1, 200: 1 to 20: 1, 100: 1 to 20: 1, 2,000: 1 to 50: 1, 1,000: 1 to 50: 1, 500: 1 to 50: 1, 200: 1 to 50: 1, 2,000: 1 to 100: 1, 1,000:1 to 100: 1, 500: 1 to 100: 1, 200: 1 to 100: 1, 2,000: 1 to 200: 1, 1,000: 1 to 200: 1, 500: 1 to 200: 1 or 2,000: 1 to 500: 1.
  • component (A) is the steviol glycoside composition further comprises thaumatin.
  • the component (A) comprises (1) RA20, RA30, RA40, RA50, RA60, RA70, RA80, RA90, RA95, RA97, RA99, RA99.5 or RA100, or (2) a hydrolysis product of RA20, RA30, RA40, RA50, RA60, RA70, RA80, RA90, RA95, RA97, RA99, RA99.5 or RA100, or (3) a mixture of (1) and (2).
  • a blend steviol glycoside composition that comprises (A) a SG-HP and (B) a target steviol glycoside composition comprising RD and/or RM.
  • the SG-HP is selected from the group consisting of the hydrolysis products of RA20, RA30, RA40, RA50, RA60, RA70, RA80,
  • the SG-HP is an alkaline hydrolysis product of RA50.
  • the target steviol glycoside composition comprising RD in an amount of about 1-99 wt % of the target steviol glycoside composition.
  • the target steviol glycoside composition comprises RD in an amount of 20- 95 wt %, 30-95 wt %, 40-95 wt %, 50-95 wt %, 60-95 wt %, 70-95 wt %, 80-95 wt %, 20-85 wt %, 30-85 wt %, 40-85 wt %, 50-85 wt %, 60-85 wt %, 70-85 wt %, 20-75 wt %, 30-75 wt %, 40-75 wt %, 50-75 wt %, 60-75 wt %, 20-65 wt %, 30-65 wt %, 40-65 wt %, 50-65 wt %, 20-55 wt %, 30-55 wt %, 40-55 wt %, 20-45 wt %, 30-45 wt wt %
  • the target steviol glycoside composition comprises RD in an amount of 40-95 wt % of the target steviol glycoside composition. In some embodiments, the target steviol glycoside composition comprising RM in an amount of about 1- 99 wt % of the target steviol glycoside composition.
  • the target steviol glycoside composition comprises RM in an amount of 20-95 wt %, 30-95 wt %, 40-95 wt %, 50-95 wt %, 60-95 wt %, 70-95 wt %, 80-95 wt %, 20-85 wt %, 30-85 wt %, 40-85 wt %, 50-85 wt %, 60-85 wt %, 70-85 wt %, 20-75 wt %, 30-75 wt %, 40-75 wt %, 50-75 wt %, 60-75 wt %, 20-65 wt %, 30-65 wt %, 40-65 wt %, 50-65 wt %, 20-55 wt %, 30-55 wt %, 40-55 wt %, 20-45 wt %, 30-
  • the target steviol glycoside composition comprises RM in an amount of 50-95 wt % of the target steviol glycoside composition.
  • the final product i.e.. the mixture of the SG-HP and the target steviol glycoside composition
  • the steviol glycoside composition comprises SG-HP (A) and the target steviol glycoside composition (B) at an A:B ratio in the range of 1 :99 to 99: 1, 1 :95 to 95: 1, 5:95 to 95:5, 1 : 10 to 10: 1 or 1:5 to 5: 1.
  • Another aspect of the present disclosure relates to a beverage that comprises the blended steviol glycoside composition of the present application.
  • the concentration of component (A) in the beverage is in the range of about 50 ppm to about 500 ppm.
  • the concentration of component (B) in the beverage is in the range of about 50 ppm to about 500 ppm.
  • the total concentration of component (A) and component (B) in the beverage is in the range of about 100 ppm to about 1,000 ppm.
  • the beverage comprises component (A) in a concentration of about 50-100 ppm, about 50-150 ppm, about 50-200 ppm, about 50-250 ppm, about 50-300 ppm, about 50-350 ppm, about 50-400 ppm, about 50-450 ppm, about 50-500 ppm, about 100- 150 ppm, about 100-200 ppm, about 100-250 ppm, about 100-300 ppm, about 100-350 ppm, about 100-400 ppm, about 100-450 ppm, about 100-500 ppm, about 150-200 ppm, about 150- 250 ppm, about 150-300 ppm, about 150-350 ppm, about 150-400 ppm, about 150-450 ppm, about 150-500 ppm, about 200-250 ppm, about 200-300 ppm, about 200-350 ppm, about 200- 400 ppm, about 200-450 ppm, about 200-500 ppm, about 200
  • the in the beverage comprises component (B) in a concentration of about 50-100 ppm, about 50-150 ppm, about 50-200 ppm, about 50-250 ppm, about 50-300 ppm, about 50-350 ppm, about 50-400 ppm, about 50-450 ppm, about 50-500 ppm, about 100-150 ppm, about 100-200 ppm, about 100-250 ppm, about 100-300 ppm, about 100-350 ppm, about 100-400 ppm, about 100-450 ppm, about 100-500 ppm, about 150-200 ppm, about 150-250 ppm, about 150-300 ppm, about 150-350 ppm, about 150-400 ppm, about 150-450 ppm, about 150-500 ppm, about 200-250 ppm, about 200-300 ppm, about 200-350 ppm, about 200-400 ppm, about 200-450 ppm, about 150-500 ppm,
  • the in the beverage comprises component (A) and component (B) in a total concentration of about 100-150 ppm, about 100-200 ppm, about 100- 250 ppm, about 100-300 ppm, about 100-350 ppm, about 100-400 ppm, about 100-450 ppm, about 100-500 ppm, about 100-550 ppm, about 100-600 ppm, about 100-650 ppm, about 100- 700 ppm, about 100-750 ppm, about 100-800 ppm, about 100-850 ppm, about 100-900 ppm, about 100-950 ppm, about 100-1,000 ppm, about 150-200 ppm, about 150-250 ppm, about 150- 300 ppm, about 150-350 ppm, about 150-400 ppm, about 150-450 ppm, about 150-500 ppm, about 150-550 ppm, about 150-600 ppm, about 150-650 ppm, about 150-150 ppm, about 150
  • the beverage further comprises thaumatin at a
  • the beverage further comprises an acid, wherein an aftertaste of the acid is masked by thaumatin.
  • the concentration of the acid is 50-50,000 ppm.
  • the concentration of the acid is about 50-200 ppm, about 50-500 ppm, about 50-1,000 ppm, about 50-2,000 ppm, about 50-5,000 ppm, about 50-10,000 ppm, about 50-25,000 ppm, about 50-50,000 ppm, about 200-500 ppm, about 200- 1,000 ppm, about 200-2,000 ppm, about 200-5,000 ppm, about 200-10,000 ppm, about 200- 25,000 ppm, about 200-50,000 ppm, about 500-1,000 ppm, about 500-2,000 ppm, about 500- 5,000 ppm, about 500-10,000 ppm, about 500-25,000 ppm, about 500-50,000 ppm, about 1,000- 2,000 ppm, about 1,000-5,000 ppm, about 1,000-5,000 ppm, about 500-10,000 ppm, about
  • the berverage has a pH value in the range of 1-14.
  • the beverage has a pH value in the range of 1-7, 1-6, 1-5, 1-4, 1-3, 1-2, 2-7, 2-6, 2-5, 2-4, 2-3, 3-7, 3-6, 3-5, 3-4, 4-7, 4- 6, 4-5, 5-7, 5-6 or 6-7.
  • the acid can be an organic acid or an inorganic acid.
  • the acid is an organic acid selected from the group consisting of C2-C30 carboxylic acids, substituted hydroxyl C2-C30 carboxylic acids, butyric acid, substituted butyric acid, benzoic acid, substituted benzoic acids, substituted cinnamic acids, hydroxyacids, substituted
  • hydroxybenzoic acids anisic acid substituted cyclohexyl carboxylic acids, tannic acid, aconitic acid, lactic acid, tartaric acid, citric acid, isocitric acid, gluconic acid, glucoheptonic acids, adipic acid, hydroxy citric acid, malic acid, fruitaric acid, fumaric acid, maleic acid, succinic acid, chlorogenic acid, salicylic acid, creatine, caffeic acid, bile acids, acetic acid, ascorbic acid, alginic acid, erythorbic acid, poly glutamic acid, glucono delta lactone, and amino acids.
  • the acid is an inorganic acid selected from the group consisting of phosphoric acid, phosphorous acid, polyphosphoric acid, hydrochloric acid, sulfuric acid and carbonic acid.
  • the steviol glycoside composition of the present application may further includes one or more additional agents selected from the group consisting of flavoring agents, minerals, organic acids and inorganic acids, polyols, nucleotides, bitter compounds, astringent compounds, proteins or protein hydrolysates, surfactants, gums and waxes, antioxidants, polymers, fatty acids, vitamins, preservatives, hydration agents and combinations thereof, as further described below.
  • the flavoring agent can be natural, semi-synthetic, or synthetic.
  • Suitable flavorants and flavoring ingredient additives for use in the steviol glycoside compositions of the present application include, but are not limited to, vanillin, vanilla extract, mango extract, cinnamon, citrus, coconut, ginger, viridiflorol, almond, bay, thyme, cedar leaf, nutmeg, allspice, sage, mace, menthol (including menthol without mint), an essential oil, such as an oil derived from a plant or a fruit, such as peppermint oil, spearmint oil, other mint oils, clove oil, cinnamon oil, oil of wintergreen, or an oil of almonds; a plant extract, fruit extract or fruit essence from grape skin extract, grape seed extract, apple, banana, watermelon, pear, peach, grape, strawberry, raspberry, cherry, plum, pineapple, apricot, a flavoring agent comprising a citrus flavor, such as an extract, essence, or oil of lemon, lime, orange, tang
  • Non-limiting examples of proprietary flavorants include DohlerTM Natural Flavoring Sweetness Enhancer K14323 (DohlerTM, Darmstadt, Germany), SymriseTM Natural Flavor Mask for Sweeteners 161453 and 164126 (SymriseTM, Holzminden, Germany), Natural AdvantageTM Bitterness Blockers 1, 2, 9 and 10 (Natural AdvantageTM, Freehold, New Jersey, U.S.A.), and SucramaskTM (Creative Research Management, Stockton, California, U.S.A.).
  • the flavoring agent is present in the steviol glycoside composition of the present application in a concentration from about 0.1 ppm to about 4,000 ppm, about 0.1 ppm to about 1 ,000 ppm, about 0.1 ppm to about 600 ppm, about 0.1 ppm to about 400 ppm, about 0.1 ppm to about 200 ppm, about 0.1 ppm to about 100 ppm, about 0.1 ppm to about 40 ppm, about 0.1 ppm to about 10 ppm, about 1 ppm to about 4,000 ppm, about 1 ppm to about 1,000 ppm, about 1 ppm to about 600 ppm, about 1 ppm to about 400 ppm, about 1 ppm to about 200 ppm, about 1 ppm to about 100 ppm, about 1 ppm to about 40 ppm, about 1 ppm to about 10 ppm, about 10 ppm to about 4,000 ppm, about 10 ppm, about 10 ppm to about
  • Minerals in accordance with the teachings of this application, comprise inorganic chemical elements required by living organisms. Minerals are comprised of a broad range of compositions (e.g., elements, simple salts, and complex silicates) and also vary broadly in crystalline structure. They may naturally occur in foods and beverages, may be added as a supplement, or may be consumed or administered separately from foods or beverages.
  • compositions e.g., elements, simple salts, and complex silicates
  • Minerals may be categorized as either bulk minerals, which are required in relatively large amounts, or trace minerals, which are required in relatively small amounts.
  • Bulk minerals generally are required in amounts greater than or equal to about 100 mg per day and trace minerals are those that are required in amounts less than about 100 mg per day.
  • the mineral is chosen from bulk minerals, trace minerals or combinations thereof.
  • bulk minerals include calcium, chlorine, magnesium, phosphorous, potassium, sodium, and sulfur.
  • trace minerals include chromium, cobalt, copper, fluorine, iron, manganese, molybdenum, selenium, zinc, and iodine. Although iodine generally is classified as a trace mineral, it is required in larger quantities than other trace minerals and often is categorized as a bulk mineral.
  • the mineral is a trace mineral, believed to be necessary for human nutrition, non-limiting examples of which include bismuth, boron, lithium, nickel, rubidium, silicon, strontium, tellurium, tin, titanium, tungsten, and vanadium.
  • the minerals embodied herein may be in any form known to those of ordinary skill in the art.
  • the minerals may be in their ionic form, having either a positive or negative charge.
  • the minerals may be in their molecular form.
  • sulfur and phosphorous often are found naturally as sulfates, sulfides, and phosphates.
  • Suitable organic acid additives include any compound which comprises a -COOH moiety, such as, for example, C2-C30 carboxylic acids, substituted hydroxyl C2-C30 carboxylic acids, butyric acid (ethyl esters), substituted butyric acid (ethyl esters), benzoic acid, substituted benzoic acids (e.g., 2,4-dihydroxybenzoic acid), substituted cinnamic acids, hydroxy acids, substituted hydroxybenzoic acids, anisic acid substituted cyclohexyl carboxylic acids, tannic acid, aconitic acid, lactic acid, tartaric acid, citric acid, isocitric acid, gluconic acid,
  • glucoheptonic acids adipic acid, hydroxy citric acid, malic acid, fruitaric acid (a blend of malic, fumaric, and tartaric acids), fumaric acid, maleic acid, succinic acid, chlorogenic acid, salicylic acid, creatine, caffeic acid, bile acids, acetic acid, ascorbic acid, alginic acid, erythorbic acid, polyglutamic acid, glucono delta lactone, and their alkali or alkaline earth metal salt derivatives thereof.
  • the organic acid additives also may be in either the D- or L-configuration.
  • organic acid additives described optionally may be substituted with at least one group chosen from hydrogen, alkyl, alkenyl, alkynyl, halo, haloalkyl, carboxyl, acyl, acyloxy, amino, amido, carboxyl derivatives, alkylamino,
  • the organic acid additive is present in the sweetener composition in an amount effective to provide a concentration from about 10 ppm to about 5,000 ppm when present in an orally consumable composition, such as, for example, a beverage.
  • Organic acids also include amino acids such as, aspartic acid, arginine, glycine, glutamic acid, proline, threonine, theanine, cysteine, cystine, alanine, valine, tyrosine, leucine, arabinose, trans-4-hydroxyproline, isoleucine, asparagine, serine, lysine, histidine, ornithine, methionine, carnitine, aminobutyric acid (a-, b-, and/or d-isomers), glutamine, hydroxyproline, taurine, norvaline and sarcosine.
  • amino acids such as, aspartic acid, arginine, glycine, glutamic acid, proline, threonine, theanine, cysteine, cystine, alanine, valine, tyrosine, leucine, arabinose, trans-4-hydroxyproline, isoleucine, asparagine, serine, ly
  • the amino acid may be in the D- or L-configuration and in the mono-, di-, or tri-form of the same or different amino acids. Additionally, the amino acids may be a-, b-, g- and/or d-isomers if appropriate. Combinations of the foregoing amino acids and their corresponding salts (e.g., sodium, potassium, calcium, magnesium salts or other alkali or alkaline earth metal salts thereof, or acid salts) also are suitable additives in some embodiments.
  • the amino acids may be natural or synthetic.
  • the amino acids also may be modified.
  • Modified amino acids refers to any amino acid wherein at least one atom has been added, removed, substituted, or combinations thereof (e.g., N-alkyl amino acid, N-acyl amino acid, or N-methyl amino acid).
  • modified amino acids include amino acid derivatives such as trimethyl glycine, N-methyl-glycine, and N-methyl-alanine.
  • modified amino acids encompass both modified and unmodified amino acids.
  • amino acids also encompass both peptides and polypeptides (e.g., dipeptides, tripeptides, tetrapeptides, and pentapeptides) such as glutathione and L-alanyl-L- glutamine.
  • polypeptides e.g., dipeptides, tripeptides, tetrapeptides, and pentapeptides
  • glutathione and L-alanyl-L- glutamine such as glutathione and L-alanyl-L- glutamine.
  • Suitable poly amino acid additives include poly-L-aspartic acid, poly -L-ly sine (e.g., poly-L-a-lysine or poly-L-s-lysine), poly-L-omithine (e.g., poly-L-a-omithine or poly-L-s- omithine), poly-L-arginine, other polymeric forms of amino acids, and salt forms thereof (e.g., calcium, potassium, sodium, or magnesium salts such as L-glutamic acid mono sodium salt).
  • the poly-amino acid additives also may be in the D- or L-configuration. Additionally, the poly amino acids may be a-, b-, g-, d-, and e-isomers if appropriate. Combinations of the foregoing poly-amino acids and their corresponding salts (e.g., sodium, potassium, calcium, magnesium salts or other alkali or alkaline earth metal salts thereof or acid salts) also are suitable additives in some embodiments.
  • the poly-amino acids described herein also may comprise co-polymers of different amino acids.
  • the poly-amino acids may be natural or synthetic.
  • poly-amino acids also may be modified, such that at least one atom has been added, removed, substituted, or combinations thereof (e.g., N-alkyl poly-amino acid or N-acyl poly-amino acid).
  • poly-amino acids encompass both modified and unmodified poly-amino acids.
  • modified poly-amino acids include, but are not limited to, poly-amino acids of various molecular weights (MW), such as poly-L-a-lysine with a MW of 1,500, MW of 6,000, MW of 25,200, MW of 63,000, MW of 83,000, or MW of 300,000.
  • the amino acid is present in the steviol glycoside composition in an amount effective to provide a concentration from about 10 ppm to about 50,000 ppm when present in an orally consumable composition, such as, for example, a beverage.
  • the amino acid is present in the sweetener composition in an amount effective to provide a concentration from about 1,000 ppm to about 10,000 ppm when present in an orally consumable composition, such as, for example, from about 2,500 ppm to about 5,000 ppm or from about 250 ppm to about 7,500 ppm.
  • Suitable inorganic acid additives include, but are not limited to, phosphoric acid, phosphorous acid, polyphosphoric acid, hydrochloric acid, sulfuric acid, carbonic acid, sodium dihydrogen phosphate, and alkali or alkaline earth metal salts thereof (e.g., inositol
  • the inorganic acid additive is present in the sweetener composition in an amount effective to provide a concentration from about 25 ppm to about 25,000 ppm when present in an orally consumable composition, such as, for example, a beverage.
  • polyol refers to a molecule that contains more than one hydroxyl group.
  • a polyol may be a diol, triol, or a tetraol which contains 2, 3, and 4 hydroxyl groups respectively.
  • a polyol also may contain more than 4 hydroxyl groups, such as a pentaol, hexaol, heptaol, or the like, which contain 5, 6, or 7 hydroxyl groups, respectively.
  • a polyol also may be a sugar alcohol, polyhydric alcohol, or polyalcohol which is a reduced form of carbohydrate, wherein the carbonyl group (aldehyde or ketone, reducing sugar) has been reduced to a primary or secondary hydroxyl group.
  • Non-limiting examples of polyols in some embodiments include maltitol, mannitol, sorbitol, lactitol, xylitol, isomalt, propylene glycol, glycerol (glycerin), threitol, galactitol, palatinose, reduced isomalto-oligosaccharides, reduced xylo-oligosaccharides, reduced gentio-oligosaccharides, reduced maltose syrup, reduced glucose syrup, and sugar alcohols or any other carbohydrates capable of being reduced which do not adversely affect taste.
  • the polyol is present in the steviol glycoside
  • compositions in an amount effective to provide a concentration from about 100 ppm to about 250,000 ppm when present in an orally consumable composition.
  • the polyol is present in the sweetener compositions in an amount effective to provide a
  • concentration from about 400 ppm to about 80,000 ppm when present in an orally consumable composition, such as, for example, from about 5,000 ppm to about 40,000 ppm.
  • Suitable nucleotide additives include, but are not limited to, inosine
  • IMP IMP
  • GMP guanosine monophosphate
  • AMP adenosine monophosphate
  • CMP cytosine monophosphate
  • UMP uracil monophosphate
  • inosine diphosphate guanosine diphosphate
  • adenosine diphosphate cytosine diphosphate
  • uracil diphosphate inosine triphosphate
  • guanosine triphosphate adenosine triphosphate
  • cytosine triphosphate uracil triphosphate, alkali or alkaline earth metal salts thereof, and combinations thereof.
  • nucleotides described herein also may comprise nucleotide-related additives, such as nucleosides or nucleic acid bases (e.g., guanine, cytosine, adenine, thymine, uracil).
  • nucleosides or nucleic acid bases e.g., guanine, cytosine, adenine, thymine, uracil.
  • the nucleotide is present in the steviol glycoside composition in an amount effective to provide a concentration from about 5 ppm to about 1,000 ppm when present in an orally consumable composition, such as, for example, a beverage.
  • Suitable bitter compound additives include, but are not limited to, caffeine, quinine, urea, bitter orange oil, naringin, quassia, and salts thereof.
  • the bitter compound is present in the sweetener composition in an amount effective to provide a concentration from about 25 ppm to about 25,000 ppm.
  • Suitable astringent compound additives include, but are not limited to, tannic acid, europium chloride (EuCl3), gadolinium chloride (GdCl3), terbium chloride (TbCl3), alum, tannic acid, and polyphenols (e.g., tea polyphenols).
  • the astringent additive is present in the sweetener composition in an amount effective to provide a concentration from about 10 ppm to about 5,000 ppm when present in a consumable, such as, for example, a beverage.
  • Suitable protein or protein hydrolysate additives include, but are not limited to, bovine serum albumin (BSA), whey protein (including fractions or concentrates thereof such as 90% instant whey protein isolate, 34% whey protein, 50%> hydrolyzed whey protein, and 80%> whey protein concentrate), soluble rice protein, soy protein, protein isolates, protein
  • BSA bovine serum albumin
  • whey protein including fractions or concentrates thereof such as 90% instant whey protein isolate, 34% whey protein, 50%> hydrolyzed whey protein, and 80%> whey protein concentrate
  • soy protein soy protein, protein isolates, protein
  • hydrolysates reaction products of protein hydrolysates, glycoproteins, and/or proteoglycans containing amino acids (e.g., glycine, alanine, serine, threonine, asparagine, glutamine, arginine, valine, isoleucine, leucine, norvaline, methionine, proline, tyrosine, hydroxyproline, and the like), collagen (e.g., gelatin), partially hydrolyzed collagen (e.g., hydrolyzed fish collagen), and collagen hydrolysates (e.g., porcine collagen hydrolysate).
  • amino acids e.g., glycine, alanine, serine, threonine, asparagine, glutamine, arginine, valine, isoleucine, leucine, norvaline, methionine, proline, tyrosine, hydroxyproline, and the like
  • collagen e.g., gelatin
  • the protein hydrolysate is present in the sweetener composition in an amount effective to provide a concentration from about 200 ppm to about 50,000 ppm when present in a consumable, such as, for example, a beverage.
  • Suitable surfactant additives include, but are not limited to, polysorbates (e.g., polyoxyethylene sorbitan monooleate (polysorbate 80), polysorbate 20, polysorbate 60), sodium dodecylbenzenesulfonate, dioctyl sulfosuccinate or dioctyl sulfosuccinate sodium, sodium dodecyl sulfate, cetylpyridinium chloride (hexadecylpyridinium chloride), hexadecyltnmethylammonium bromide, sodium cholate, carbamoyl, choline chloride, sodium glycocholate, sodium taurodeoxy cholate, lauric arginate, sodium stearoyl lactylate, sodium taurocholate, lecithins, sucrose oleate esters, sucrose stearate esters, sucrose palmitate esters, sucrose laurate esters, and other emuls
  • the surfactant additive is present in the steviol glycoside composition in an amount effective to provide a concentration from about 30 ppm to about 2,000 ppm when present in an orally consumable composition, such as, for example, a beverage.
  • Gums and mucilages represent a broad array of different branched structures.
  • Guar gum derived from the ground endosperm of the guar seed, is a galactomannan. Guar gum is commercially available (e.g., Benefiber by Novartis AG). Other gums, such as gum arabic and pectins, have still different structures. Still other gums include xanthan gum, gellan gum, tara gum, psylium seed husk gum, and locust been gum.
  • Waxes are esters of ethylene glycol and two fatty acids, generally occurring as a hydrophobic liquid that is insoluble in water.
  • antioxidant refers to any substance which inhibits, suppresses, or reduces oxidative damage to cells and biomolecules. Without being bound by theory, it is believed that antioxidants inhibit, suppress, or reduce oxidative damage to cells or biomolecules by stabilizing free radicals before they can cause harmful reactions. As such, antioxidants may prevent or postpone the onset of some degenerative diseases.
  • antioxidants for embodiments of this application include, but are not limited to, vitamins, vitamin cofactors, minerals, hormones, carotenoids, carotenoid terpenoids, non-carotenoid terpenoids, flavonoids, flavonoid polyphenolics (e.g., bioflavonoids), flavonols, flavones, phenols, polyphenols, esters of phenols, esters of polyphenols, nonflavonoid phenolics, isothiocyanates, and combinations thereof.
  • bioflavonoids bioflavonoids
  • flavonols flavones
  • phenols polyphenols
  • esters of phenols esters of polyphenols
  • nonflavonoid phenolics isothiocyanates
  • the antioxidant is vitamin A, vitamin C, vitamin E, ubiquinone, mineral selenium, manganese, melatonin, a- carotene, b-carotene, lycopene, lutein, zeanthin, crypoxanthin, reservatol, eugenol, quercetin, catechin, gossypol, hesperetin, curcumin, ferulic acid, thymol, hydroxytyrosol, tumeric, thyme, olive oil, lipoic acid, glutathinone, gutamine, oxalic acid, tocopherol-derived compounds, butylated hydroxyanisole (BHA), butylated hydroxy toluene (BHT), ethylenediaminetetraacetic acid (EDTA), tert-butylhydroquinone, acetic acid, pectin, tocotrienol, tocopherol, coenzyme
  • the antioxidant is a synthetic antioxidant such as butylated hydroxytolune or butylated hydroxyanisole, for example.
  • suitable antioxidants for embodiments of this application include, but are not limited to, fruits, vegetables, tea, cocoa, chocolate, spices, herbs, rice, organ meats from livestock, yeast, whole grains, or cereal grains.
  • polyphenols also known as“polyphenobcs”
  • polyphenobcs are a group of chemical substances found in plants, characterized by the presence of more than one phenol group per molecule.
  • a variety of health benefits may be derived from polyphenols, including prevention of cancer, heart disease, and chronic inflammatory disease and improved mental strength and physical strength, for example.
  • Suitable polyphenols for embodiments of this application include catechins, proanthocyanidins, procyanidins, anthocyanins, quercerin, rutin, reservatrol, isoflavones, curcumin, punicalagin, ellagitannin, hesperidin, naringin, citrus flavonoids, chlorogenic acid, other similar materials, and combinations thereof.
  • the antioxidant is a catechin such as, for example, epigallocatechin gallate (EGCG).
  • EGCG epigallocatechin gallate
  • Suitable sources of catechins for embodiments of this application include, but are not limited to, green tea, white tea, black tea, oolong tea, chocolate, cocoa, red wine, grape seed, red grape skin, purple grape skin, red grape juice, purple grape juice, berries, pycnogenol, and red apple peel.
  • the antioxidant is chosen from proanthocyanidins, procyanidins or combinations thereof.
  • Suitable sources of proanthocyanidins and procyanidins for embodiments of this application include, but are not limited to, red grapes, purple grapes, cocoa, chocolate, grape seeds, red wine, cacao beans, cranberry, apple peel, plum, blueberry, black currants, choke berry, green tea, sorghum, cinnamon, barley, red kidney bean, pinto bean, hops, almonds, hazelnuts, pecans, pistachio, pycnogenol, and colorful berries.
  • the antioxidant is an anthocyanin.
  • Suitable sources of anthocyanins for embodiments of this application include, but are not limited to, red berries, blueberries, bilberry, cranberry, raspberry, cherry, pomegranate, strawberry, elderberry, choke berry, red grape skin, purple grape skin, grape seed, red wine, black currant, red currant, cocoa, plum, apple peel, peach, red pear, red cabbage, red onion, red orange, and blackberries.
  • the antioxidant is chosen from quercetin, rutin or combinations thereof.
  • Suitable sources of quercetin and rutin for embodiments of this application include, but are not limited to, red apples, onions, kale, bog whortleberry, lingonberrys, chokeberry, cranberry, blackberry, blueberry, strawberry, raspberry, black currant, green tea, black tea, plum, apricot, parsley, leek, broccoli, chili pepper, berry wine, and ginkgo.
  • the antioxidant is reservatrol.
  • Suitable sources of reservatrol for embodiments of this application include, but are not limited to, red grapes, peanuts, cranberry, blueberry, bilberry, mulberry, Japanese Itadori tea, and red wine.
  • the antioxidant is an isoflavone.
  • Suitable sources of isoflavones for embodiments of this application include, but are not limited to, soy beans, soy products, legumes, alfalfa sprouts, chickpeas, peanuts, and red clover.
  • the antioxidant is curcumin.
  • Suitable sources of curcumin for embodiments of this application include, but are not limited to, turmeric and mustard.
  • the antioxidant is chosen from punicalagin, ellagitannin or combinations thereof.
  • Suitable sources of punicalagin and ellagitannin for embodiments of this application include, but are not limited to, pomegranate, raspberry, strawberry, walnut, and oak-aged red wine.
  • the antioxidant is a citrus flavonoid, such as hesperidin or naringin.
  • Suitable sources of citrus flavonoids, such as hesperidin or naringin, for embodiments of this application include, but are not limited to, oranges, grapefruits, and citrus juices.
  • the antioxidant is chlorogenic acid.
  • Suitable sources of chlorogenic acid for embodiments of this application include, but are not limited to, green coffee, yerba mate, red wine, grape seed, red grape skin, purple grape skin, red grape juice, purple grape juice, apple juice, cranberry, pomegranate, blueberry, strawberry, sunflower, Echinacea, pycnogenol, and apple peel.
  • Suitable polymer additives include, but are not limited to, chitosan, pectin, pectic, pectinic, polyuronic, polygalacturonic acid, starch, food hydrocolloid or crude extracts thereof (e.g., gum acacia Senegal (FibergumTM), gum acacia seyal, carageenan), poly-L-lysine (e.g., poly-L-a-lysine or poly-L- e-lysine), poly-L-omithine (e.g., poly-L-a-omithine or poly-L-e- omithine), polypropylene glycol, polyethylene glycol, poly(ethylene glycol methyl ether), polyarginine, polyaspartic acid, polyglutamic acid, polyethylene imine, alginic acid, sodium alginate, propylene glycol alginate, and sodium polyethyleneglycolalginate, sodium
  • hexametaphosphate and its salts and other cationic polymers and anionic polymers.
  • the polymer is present in the sweetener composition in an amount effective to provide a concentration from about 30 ppm to about 2,000 ppm when present in an orally consumable composition, such as, for example, a beverage.
  • fatty acid refers to any straight chain monocarboxylic acid and includes saturated fatty acids, unsaturated fatty acids, long chain fatty acids, medium chain fatty acids, short chain fatty acids, fatty acid precursors (including omega-9 fatty acid precursors), and esterified fatty acids.
  • long chain polyunsaturated fatty acid refers to any polyunsaturated carboxylic acid or organic acid with a long aliphatic tail.
  • omega-3 fatty acid refers to any polyunsaturated fatty acid having a first double bond as the third carbon-carbon bond from the terminal methyl end of its carbon chain.
  • the omega-3 fatty acid may comprise a long chain omega-3 fatty acid.
  • omega-3 fatty acid any polyunsaturated fatty acid having a first double bond as the sixth carbon-carbon bond from the terminal methyl end of its carbon chain.
  • Suitable omega-3 fatty acids for use in embodiments of the present application can be derived from algae, fish, animals, plants, or combinations thereof, for example.
  • suitable omega-3 fatty acids include, but are not limited to, linolenic acid, alpha- linolenic acid, eicosapentaenoic acid, docosahexaenoic acid, stearidonic acid, eicosatetraenoic acid and combinations thereof.
  • suitable omega-3 fatty acids can be provided in fish oils, (e.g., menhaden oil, tuna oil, salmon oil, bonito oil, and cod oil), microalgae omega-3 oils or combinations thereof.
  • suitable omega-3 fatty acids may be derived from commercially available omega-3 fatty acid oils, such as Microalgae DHA oil (from Martek, Columbia, MD), OmegaPure (from Omega Protein,
  • Marinol C-38 from Lipid Nutrition, Channahon, IL
  • Bonito oil and MEG-3 from Ocean Nutrition, Dartmouth, NS
  • Evogel from Symrise, Holzminden, Germany
  • Marine Oil from tuna or salmon (from Arista Wilton, CT)
  • OmegaSource 2000 Marine Oil, from menhaden and Marine Oil, from cod (from OmegaSource, RTP, NC).
  • Suitable omega-6 fatty acids include, but are not limited to, linoleic acid, gamma- linolenic acid, dihommo-gamma-linolenic acid, arachidonic acid, eicosadienoic acid, docosadienoic acid, adrenic acid, docosapentaenoic acid and combinations thereof.
  • Suitable esterified fatty acids for embodiments of the present application may include, but are not limited to, monoacylgycerols containing omega-3 and/or omega-6 fatty acids, diacylgycerols containing omega-3 and/or omega-6 fatty acids, or triacylgycerols containing omega-3 and/or omega-6 fatty acids and combinations thereof.
  • Vitamins are organic compounds that the human body needs in small quantities for normal functioning. The body uses vitamins without breaking them down, unlike other nutrients such as carbohydrates and proteins. To date, thirteen vitamins have been recognized, and one or more can be used in the compositions herein. Suitable vitamins and their alternative chemical names are provided in the accompanying parentheses which follow include, vitamin A (retinol, retinaldehyde), vitamin D (calciferol, cholecalciferol, lumisterol, ergocalciferol, dihydrotachysterol, 7-dehydrocholesterol), vitamin E (tocopherol, tocotrienol), vitamin K (phylloquinone, naphthoquinone), vitamin Bl (thiamin), vitamin B2 (riboflavin, vitamin G), vitamin B3 (niacin, nicotinic acid, vitamin PP), vitamin B5 (pantothenic acid), vitamin B6 (pyridoxine, pyridoxal, pyridoxamine), vitamin B7 (biotin
  • vitamin includes pseudo-vitamins.
  • the vitamin is a fat-soluble vitamin chosen from vitamin A, D, E, K and combinations thereof.
  • the vitamin is a water-soluble vitamin chosen from vitamin B 1, vitamin B2, vitamin B3, vitamin B6, vitamin B12, folic acid, biotin, pantothenic acid, vitamin C and combinations thereof.
  • the preservative is chosen from antimicrobials, antienzymatics or combinations thereof.
  • antimicrobials include sulfites, propionates, benzoates, sorbates, nitrates, nitrites, bacteriocins, salts, sugars, acetic acid, dimethyl dicarbonate (DMDC), ethanol, and ozone.
  • the preservative is a sulfite.
  • Sulfites include, but are not limited to, sulfur dioxide, sodium bisulfite, and potassium hydrogen sulfite.
  • the preservative is a propionate.
  • Propionates include, but are not limited to, propionic acid, calcium propionate, and sodium propionate.
  • the preservative is a benzoate.
  • Benzoates include, but are not limited to, sodium benzoate and benzoic acid.
  • the preservative is a sorbate.
  • Sorbates include, but are not limited to, potassium sorbate, sodium sorbate, calcium sorbate, and sorbic acid.
  • the preservative is a nitrate and/or a nitrite.
  • Nitrates and nitrites include, but are not limited to, sodium nitrate and sodium nitrite.
  • the at least one preservative is a bacteriocin, such as, for example, nisin.
  • the preservative is ethanol or ozone.
  • Non-limiting examples of antienzymatics suitable for use as preservatives in particular embodiments of the application include ascorbic acid, citric acid, and metal chelating agents such as ethylenediaminetetraacetic acid (EDTA).
  • ascorbic acid citric acid
  • metal chelating agents such as ethylenediaminetetraacetic acid (EDTA).
  • Hydration products help the body to replace fluids that are lost through excretion.
  • fluid is lost as sweat in order to regulate body temperature, as urine in order to excrete waste substances, and as water vapor in order to exchange gases in the lungs.
  • Fluid loss can also occur due to a wide range of external causes, non-limiting examples of which include physical activity, exposure to dry air, diarrhea, vomiting, hyperthermia, shock, blood loss, and hypotension.
  • Diseases causing fluid loss include diabetes, cholera, gastroenteritis, shigellosis, and yellow fever.
  • Forms of malnutrition that cause fluid loss include the excessive consumption of alcohol, electrolyte imbalance, fasting, and rapid weight loss.
  • the hydration product is a composition that helps the body replace fluids that are lost during exercise.
  • the hydration product is an electrolyte, non-limiting examples of which include sodium, potassium, calcium, magnesium, chloride, phosphate, bicarbonate, and combinations thereof.
  • Suitable electrolytes for use in particular embodiments of this application are also described in U.S. Patent No. 5,681,569, the disclosure of which is expressly incorporated herein by reference.
  • the electrolytes are obtained from their corresponding water-soluble salts.
  • Non-limiting examples of salts for use in particular embodiments include chlorides, carbonates, sulfates, acetates, bicarbonates, citrates, phosphates, hydrogen phosphates, tartrates, sorbates, citrates, benzoates, or combinations thereof.
  • the electrolytes are provided by juice, fruit extracts, vegetable extracts, tea, or teas extracts.
  • the hydration product is a carbohydrate to supplement energy stores burned by muscles.
  • suitable carbohydrates for use in particular embodiments of this application are described in U.S. Patent Numbers 4,312,856, 4,853,237, 5,681,569, and 6,989,171, the disclosures of which are expressly incorporated herein by reference.
  • suitable carbohydrates include monosaccharides, disaccharides, oligosaccharides, complex polysaccharides or combinations thereof.
  • suitable types of monosaccharides for use in particular embodiments include trioses, tetroses, pentoses, hexoses, heptoses, octoses, and nonoses.
  • suitable monosaccharides include glyceraldehyde,
  • suitable disaccharides include sucrose, lactose, and maltose.
  • Non-limiting examples of suitable oligosaccharides include saccharose, maltotriose, and maltodextrin.
  • the carbohydrates are provided by a com syrup, a beet sugar, a cane sugar, a juice, or a tea.
  • the hydration agent is a flavanol that provides cellular rehydration.
  • Flavanols are a class of natural substances present in plants, and generally comprise a 2-phenylbenzopyrone molecular skeleton attached to one or more chemical moieties.
  • suitable flavanols for use in particular embodiments of this application include catechin, epicatechin, gallocatechin, epigallocatechin, epicatechin gallate, epigallocatechin 3-gallate, theaflavin, theaflavin 3 -gallate, theaflavin 3'-gallate, theaflavin 3,3' gallate, thearubigin or combinations thereof.
  • Several common sources of flavanols include tea plants, fruits, vegetables, and flowers. In preferred embodiments, the flavanol is extracted from green tea.
  • the hydration product is a glycerol solution to enhance exercise endurance.
  • the ingestion of a glycerol containing solution has been shown to provide beneficial physiological effects, such as expanded blood volume, lower heart rate, and lower rectal temperature.
  • Another aspect of present application relates to a method for improving the taste profile of a target steviol glycoside composition, comprising the steps of: adding a hydrolyzed steviol glycoside composition to the target steviol glycoside composition to generate an improved steviol glycoside composition.
  • the hydrolyzed steviol glycoside composition is an alkaline hydrolyzed steviol glycoside composition.
  • the hydrolyzed steviol glycoside composition is an alkaline hydrolyzed steviol glycoside prepared by the method of the present application.
  • the hydrolyzed steviol glycoside composition (A) is added to the target steviol glycoside composition (B) at a A:B weight ratio of 5:95 to 95:5 to generate the improved composition.
  • the target steviol glycoside composition comprises 20-99 wt % RA. In some embodiments, the improved composition comprises 40-95 wt % RA.
  • the hydrolyzed steviol glycoside composition (A) is RA20-HP, RA30-HP, RA40-HP, RA50-HP, RA60-HP, RA70-HP, RA80-HP, RA90-HP, RA95- HP, RA97-HP or RA99-HP.
  • the RA20-HP, RA30-HP, RA40-HP, RA50- HP, RA60-HP, RA70-HP, RA80-HP, RA90-HP, RA95-HP, RA97-HP or RA99-HP is produced by alkaline hydrolysis with 20-60% hydrolysis of RA.
  • the target steviol glycoside (B) is selected from the group consisting of RA20, RA30, RA40, RA50, RA60, RA70, RA80, RA90, RA95, RA97 and RA99.
  • the weight ratio of component (A): component (B) is between 1 :9 and 9: 1, or between 2:8 and 8:2, or between 3:7 and 7:3.
  • Another aspect of the present invention relates to a method for improving the taste profile of a steviol glycoside composition, comprising adding thaumatin (A) to the stevil gly codie composition (B) at a A: B wt ratio in the range of l :5,000 to 1 :5, 1 :5,000 to 1: 10,
  • Another aspect of the present application is directed to methods of making a hydrolyzed steviol glycoside composition.
  • the method comprises the step of subjecting a starting steviol glycoside composition to hydrolysis to produce a hydrolyzed steviol glycoside composition.
  • the hydrolysis is alkaline hydrolysis. In other words, the hydrolysis is alkaline hydrolysis.
  • the hydrolysis is enzyme catalyzed hydrolysis. [0203] In some embodiments, the hydrolysis procedure comprises the steps of:
  • the desired temperature is in the range of about l5°C to l50°C.
  • the desired temperature is in the range of about 25°C to l50°C. In some yet further embodiments, the desired temperature is in the range of about 50°C to l25°C. In some yet still further embodiments, the desired temperature is in the range of about 75°C to l05°C. In particular embodiments, the desired temperature is in the range of about 90°C to 95°C. In some embodiments, the starting mixture is incubated at the desired temperature for a period of 1 minute to 144 hours, 30 minutes to 24 hours, or 2-4, 2-6, 2-8, 2-10, 2-12, 2-16, 2-20, 4-6, 4-8, 4-12, 4-16 hours.
  • the starting mixture is incubated at 85°C to 95°C for 0.5-2, 0.5-4, 0.5-6, 1-2, 1-4, 1-6, 2-4, 2-6 or 4-6 hours. In some embodiments, the starting mixture is incubated at 88°C to 92°C for 0.5-2, 0.5-4, 0.5-6, 1-2, 1-4, 1-6, 2-4, 2-6 or 4-6 hours. In some embodiments, the starting mixture is incubated at about 90°C for 0.5-2, 0.5-4, 0.5-6, 1-2, 1-4, 1-6, 2-4, 2-6 or 4-6 hours.
  • the final hydrolysis product may have a pH value in the range of about 1-14.
  • the method further comprises the step of adjusting the pH of the final hydrolysis product with an acid such as HC1, or a base, such as NaOH.
  • the hydrolysis product has a basic pH and an acid is added to adjust the pH to a neutral pH in the final product.
  • the final product has a pH value in the range of 6-8.
  • the neutralization step is unnecessary and is therefore omitted.
  • the steviol glycoside composition of the present application is prepared by mixing individual components together. Individual components of the steviol glycoside composition can be purchased or be made by processes known to those of ordinary skill in the art, and then combined (e.g., precipitation/co-precipitation, mixing, blending, grounding, mortar and pestal, microemulsion, solvothermal, sonochemical, etc.).
  • the hydrolysis products such as RA/RB, and ST/STB, can be kept in solution as a syrup ready for distribution as a liquid sweetener, or dried for distribution as a dry sweetener. Drying may be achieved by spray-drying, lyophilization, oven drying, and other drying processes well-known in the art of sweeteners.
  • the Product can be modified by the addition of taste modifying moieties, such as galactosides.
  • taste modifying moieties such as galactosides.
  • b- l .4-gal actosyl can be substituted on the Product using a b- 1.4-gal actosyl transferase enzyme in reactions known in the art.
  • Such Product modified by one or more functional groups is included in the term “Product”.
  • the Product is in a powder form having a particle size in the range of about 1 to 1,000 microns. Fine powders are difficult to handle and difficult to admix with consumable compositions, such as tea leaves, tobacco products, herb leaves, coffees and other orally consumable compositions. Also, generally, only a relatively small amount of Product is used with a consumable composition when the Product is used as a flavor modifier or enhancer, sweetener, or co-sweetener.
  • a process for adding Product to an orally consumable composition comprises mixing Product with a carrier to form a Product- carrier mixture.
  • Preferred carriers include water, ethanol, other alkanols used in food processing, or mixtures thereof.
  • the Product solution so formed is contacted with an orally consumable composition, and the carrier is removed from the orally consumable composition by evaporation, or otherwise, and the Product residues deposited with the orally consumable composition.
  • This process is particularly useful for adding Product to tea leaves, herbal plant leaves, and other sweeteners, particularly granular sucrose (table sugar).
  • a liquid filter material suitable for use with a consumable composition, is prepared with Product.
  • the term“liquid filter”, as used herein, refers to a porous or semi-porous filter material used for preparation of an orally consumable composition such as a tea bag, a coffee filter or a filter disk.
  • the term“filter disk” refers to a porous or semi-porous inactive article added to an orally consumable composition for the purposes of acting as a vehicle for the addition of a flavoring or sweetening composition to the orally consumable composition.
  • a process for preparing a liquid filter comprising a filter material and Product is typically by mixing Product with a carrier to form a Product-carrier mixture; contacting the Product-carrier mixture with the filter material; and removing the carrier from the filter material thereby depositing a Product residue on the filter material.
  • the Product can be used in beverages, broths, and beverage preparations selected from the group comprising carbonated, non-carbonated, frozen, semi-frozen (“slush”), non- frozen, ready-to-drink, concentrated (powdered, frozen, or syrup), dairy, non-dairy, herbal, non- herbal, caffeinated, non-caffeinated, alcoholic, non-alcoholic, flavored, non-flavored, vegetable- based, fruit-based, root/tuber/com-based, nut-based, other plant-based, cola-based, chocolate- based, meat-based, seafood-based, other animal-based, algae-based, calorie enhanced, calorie- reduced, and calorie-free products, optionally dispensed in open containers, cans, bottles or other packaging.
  • Such beverages and beverage preparations can be in ready-to-drink, ready -to- cook, ready -to-mix, raw, or ingredient form and can use the Product as a sole sweetener or as a co-sweetener.
  • the Product can be used in foods and food preparations (e.g., sweeteners, soups, sauces, flavorings, spices, oils, fats, and condiments) selected from the group comprising dairy- based, cereal-based, baked, vegetable-based, fruit-based, root/tuber/corm-based, nut-based, other plant-based, egg-based, meat-based, seafood-based, other animal-based, algae-based, processed (e.g., spreads), preserved (e.g., meals-ready-to-eat rations), and synthesized (e.g., gels) products.
  • Such foods and food preparations can be in ready-to-eat, ready -to-cook, ready -to-mix, raw, or ingredient form and can use the Product as a sole sweetener or as a co-sweetener.
  • the Product can be used in candies, confections, desserts, and snacks selected from the group comprising dairy-based, cereal-based, baked, vegetable-based, fruit-based, root/tuber/corm-based, nut-based, gum-based, other plant-based, egg-based, meat-based, seafood-based, other animal-based, algae-based, processed (e.g., spreads), preserved (e.g., meals-ready-to-eat rations), and synthesized (e.g., gels) products.
  • Such candies, confections, desserts, and snacks can be in ready-to-eat, ready-to-cook, ready -to-mix, raw, or ingredient form, and can use the Product as a sole sweetener or as a co-sweetener.
  • the Product can be used in prescription and over-the-counter pharmaceuticals, assays, diagnostic kits, and therapies selected from the group comprising weight control, nutritional supplement, vitamins, infant diet, diabetic diet, athlete diet, geriatric diet, low carbohydrate diet, low fat diet, low protein diet, high carbohydrate diet, high fat diet, high protein diet, low calorie diet, non-caloric diet, oral hygiene products (e.g., toothpaste, mouthwash, rinses, floss, toothbrushes, other implements), personal care products (e.g., soaps, shampoos, rinses, lotions, balms, salves, ointments, paper goods, perfumes, lipstick, other cosmetics), professional dentistry products in which taste or smell is a factor (e.g., liquids, chewables, inhalables, injectables, salves, resins, rinses, pads, floss, implements), medical, veterinarian, and surgical products in which taste or smell is a factor (e.g., liquids, chewables,
  • the Product can be used in consumer goods packaging materials and containers selected from the group comprising plastic film, thermoset and thermoplastic resin, gum, foil, paper, bottle, box, ink, paint, adhesive, and packaging coating products.
  • the Product can be used in goods selected from the group comprising sweeteners, co-sweeteners, coated sweetener sticks, frozen confection sticks, medicine spoons (human and veterinary uses), dental instruments, pre-sweetened disposable tableware and utensils, sachets, edible sachets, pot pourris, edible pot pourris, hotch potches, edible hotch potches, artificial flowers, edible artificial flowers, clothing, edible clothing, massage oils, and edible massage oils
  • Another aspect of the present application is directed to methods of using the steviol glycoside composition of the present application.
  • the steviol glycoside composition of the present application is used in an effective amount as a sweetener with improved solubility and and/or sensory profiles.
  • the steviol glycoside composition of the present application is used an effective amount as a co-sweetener with improved solubility and and/or sensory profiles.
  • the steviol glycoside composition of the present application is used an effective amount as a flavoring agent.
  • the Product can be used in ways known in the art of sweeteners (e.g., steam, ethanol, or alkanol aerosolized Product vapor-deposited on a co sweetener) to coat or permeate other solid sweeteners, such granular and powdered sugar and artificial sweeteners, to be mixed as a separate powder with such solid sweeteners, to be co- crystallized with other solid sweeteners, or to be suspended or dissolved in liquid sweeteners, such as com syrup and honey.
  • sweeteners e.g., steam, ethanol, or alkanol aerosolized Product vapor-deposited on a co sweetener
  • the steviol glycoside composition of the present application is used as a sweetener or a flavoring agent in a consumable composition including foodstuffs.
  • the term“foodstuff’ includes both solid and liquid ingestible materials which usually do, but need not, have a nutritional value and are intended for consumption by man or animal. Representative examples of foodstuff include coffee, teas, herbal teas, baked goods, natural and synthetic flavors, spices, condiments, soups, stews, convenience foods, beverages (both carbonated and non-carbonated), dairy products, candies, vegetables, cereals, fruits, fruit drinks, snacks, cocoa products, chocolates, animal feed, and the like.
  • the steviol glycoside composition of the present application is used as a flavoring agent that enhances or modify the flavor of a consumable.
  • the steviol glycoside composition of the present application when used in an effective amount, modifies or enhances flavor characteristics that are sweet, fruity, floral, herbaceous, spicy, aromatic, pungent,“nut-like” (e.g., almond, pecan),“spicy” (e.g, cinnamon, clove, nutmeg, anise and wintergreen),“non-citrus fruit” flavor (e.g., strawberry, cherry, apple, grape, currant, tomato, gooseberry and blackberry),“citrus fruit” flavor (e.g., orange, lemon and grapefruit), and other useful flavors, including coffee, cocoa, peppermint, spearmint, vanilla and maple.
  • the steviol glycoside composition of the present application is used in an amount effective to sweeten or to modify or enhance the taste, odor and/or texture of a consumable composition.
  • the terminology“amount effective” or“effective amount” means an amount that produces a sensory perception.
  • the use of an excessive amount of a steviol glycoside composition will produce sweetness that may not be desired for flavor modification or enhancement, just as too much sugar can be added to a foodstuff or beverage.
  • the amount of steviol glycoside composition employed can vary over a relatively wide range, depending upon the desired sensory effect to be achieved with the orally consumable composition and the nature of the initial composition.
  • the steviol glycoside composition can be added to a consumable composition by mixing the steviol glycoside composition with the consumable composition or mixing the steviol glycoside composition with a component of the consumable composition.
  • the steviol glycoside composition can be used in tobacco and tobacco-related products selected from the group comprising cigarettes, cigars, snuffs, chewing tobacco, other tobacco goods, filters, smoking papers, and other smoking compositions.
  • a smoking composition having a sweetened, enhanced, or modified flavor comprises a smoking filler material selected from the group consisting of tobacco, reconstituted tobacco, non-tobacco substitutes and mixtures thereof, and containing an effective amount of steviol glycoside composition. “Containing” means both being included as an ingredient and being adsorbed to a material.
  • the smoking composition comprises a filter means containing a steviol glycoside composition.
  • filter means includes a smoking device means such as a cigar or cigarette holder having a filtering or flavoring module incorporated therein and includes acetate, cotton, charcoal and other fiber, flake or particle filtering means.
  • the smoking composition comprises a wrapper means containing a steviol glycoside composition.
  • 0.003 to 0.30 parts by weight of a steviol glycoside composition is added to 100 parts by weight of the smoking filler material.
  • 0.015 to 0.30 parts by weight of a Product is added to 100 parts of a weight of a smoking filler material.
  • the effective amount of the Product added to a smoking composition may depend upon the method in which the Product is added to the smoking composition and to which portion of the smoking composition Product is added.
  • Product can be added directly to the smoking filler material, to the filter means, or to the wrapper means of a smoking composition.
  • Product can be added to a filter means of a smoking composition by any manner known to those skilled in the art of flavoring filter means, including but not limited to, incorporating the Product among the fibers, flakes or particles of a filter means, filling the Product between two or more layers of fibers of a fiber filter means to form a triple filter means, or inserting the Product into a smoking device means, such as a cigarette holder.
  • Representative flavorings used in the smoking composition flavoring art include ethyl acetate, isoamyl acetate, propyl isobutyrate, isobutyl butyrate, ethyl butyrate, ethyl valerate, benzyl formate, menthol, limonene, cymene, pinene, linalool, geraniol, citroneilol, citral, peppermint oil, orange oil, coriander oil, lemon oil, bomeol, cocoa extract, tobacco extract, licorice extract and fruit extractives.
  • the orally consumable composition comprises the steviol glycoside composition of the present application, a sweetener composition comprising the steviol glycoside composition of the present application, or a flavoring agent comprising the steviol glycoside composition of the present application.
  • the steviol glycoside composition can be added to the consumable or consumable matrix to provide a sweetened consumable or a flavored consumable.
  • Orally consumable composition refers to substances which are contacted with the mouth of man or animal, including substances which are taken into and subsequently ejected from the mouth and substances which are drunk, eaten, swallowed or otherwise ingested, and are safe for human or animal consumption when used in a generally acceptable range.
  • Exemplary orally consumable compositions include, but are not limited to, confections, condiments, chewing compositions, cereal composition, baked goods, dairy products, and sweetener compositions, beverages and beverage products, medicinal
  • compositions smoking compositions, and oral hygiene compositions.
  • Consumables can be sweetened or unsweetened.
  • Orally consumable compositions Consumable can optionally include additives, sweeteners, functional ingredients and combinations thereof, as described herein. Any of the additive, sweeteners and other ingredients described above can be present in the orally consumable compositions.
  • Consumables employing the steviol glycoside compositions of the present application are also suitable for use in processed agricultural products, livestock products or seafood; processed meat products such as sausage and the like; retort food products, pickles, preserves boiled in soy sauce, delicacies, side dishes; soups; snacks, such as potato chips, cookies, or the like; as shredded filler, leaf, stem, stalk, homogenized leaf cured and animal feed. Confections
  • the orally consumable composition comprising the steviol glycoside composition of the present application is a confection.
  • “confection” can mean a candy, a sweet, a lollie, a confectionery, or similar term.
  • the confection generally contains a base composition component and a sweetener component.
  • a “base composition” refers to any composition which can be a food item and provides a matrix for carrying the sweetener component.
  • the steviol glycoside composition of the present application or a sweetener composition comprising the same can serve as the sweetener component.
  • the confection may be in the form of any food that is typically perceived to be rich in sugar or is typically sweet.
  • the confections may be bakery products such as pastries; desserts such as yogurt, jellies, drinkable jellies, puddings, Bavarian cream, blancmange, cakes, brownies, mousse and the like, sweetened food products eaten at tea time or following meals; frozen foods; cold confections, e.g., types of ice cream such as ice cream, ice milk, lacto-ice and the like (food products in which sweeteners and various other types of raw materials are added to milk products, and the resulting mixture is agitated and frozen), and ice confections such as sherbets, dessert ices and the like (food products in which various other types of raw materials are added to a sugary liquid, and the resulting mixture is agitated and frozen); general confections, e.g., baked confections or steamed confections such as crackers, biscuits, buns with bean-jam filling, halvah, alfajor, and the like; rice cakes and snacks; table top products
  • compositions which comprise a substantially water-insoluble, chewable gum base such as chicle or substitutes thereof, including jetulong, guttakay rubber or certain comestible natural synthetic resins or waxes), hard candy, soft candy, mints, nougat candy, jelly beans, fudge, toffee, taffy, Swiss milk tablet, licorice candy, chocolates, gelatin candies, marshmallow, marzipan, divinity, cotton candy, and the like; sauces including fruit flavored sauces, chocolate sauces and the like; edible gels; cremes including butter cremes, flour pastes, whipped cream and the like; jams including strawberry jam, marmalade and the like; and breads including sweet breads and the like or other starch products, and combinations thereof.
  • Suitable base compositions for embodiments of this application may include flour, yeast, water, salt, butter, eggs, milk, milk powder, liquor, gelatin, nuts, chocolate, citric acid, tartaric acid, fumaric acid, natural flavors, artificial flavors, colorings, polyols, sorbitol, isomalt, maltitol, lactitol, malic acid, magnesium stearate, lecithin, hydrogenated glucose syrup, glycerine, natural or synthetic gum, starch, and the like, and combinations thereof.
  • Such components generally are recognized as safe (GRAS) and/or are U.S. Food and Drug
  • the base composition is present in the confection in an amount ranging from about 0.1 to about 99 weight percent of the confection.
  • the base composition of the confection may optionally include other artificial or natural sweeteners, bulk sweeteners, or combinations thereof.
  • Bulk sweeteners include both caloric and non-caloric compounds.
  • Non-limiting examples of bulk sweeteners include sucrose, dextrose, maltose, dextrin, dried invert sugar, fructose, high fructose com syrup, levulose, galactose, com syrup solids, tagatose, polyols (e.g., sorbitol, mannitol, xylitol, lactitol, erythritol, and maltitol), hydrogenated starch hydrolysates, isomalt, trehalose, and mixtures thereof.
  • polyols e.g., sorbitol, mannitol, xylitol, lactitol, erythritol, and maltitol
  • hydrogenated starch hydrolysates
  • the amount of bulk sweetener present in the confection ranges widely depending on the particular embodiment of the confection and the desired degree of sweetness. Those of ordinary skill in the art will readily ascertain the appropriate amount of bulk sweetener.
  • a confection comprises a steviol glycoside composition of the present application or a sweetener composition comprising the same and a base composition.
  • the amount of steviol glycoside composition of the present application or sweetener composition comprising the same in the confection ranges widely depending on the particular embodiment of the confection and the desired degree of sweetness.
  • the consumable comprising a steviol glycoside composition of the present application or a sweetener composition comprising the same is a condiment.
  • Condiments, as used herein, are compositions used to enhance or improve the flavor of a food or beverage.
  • Non-limiting examples of condiments include ketchup (catsup); mustard; barbecue sauce; butter; chili sauce; chutney; cocktail sauce; curry; dips; fish sauce; horseradish; hot sauce; jellies, jams, marmalades, or preserves; mayonnaise; peanut butter; relish; remoulade; salad dressings (e.g., oil and vinegar, Caesar, French, ranch, noted cheese, Russian, Thousand Island, Italian, and balsamic vinaigrette), salsa; sauerkraut; soy sauce; steak sauce; syrups; tartar sauce; and Worcestershire sauce.
  • salad dressings e.g., oil and vinegar, Caesar, French, ranch, noted cheese, Russian, Thousand Island, Italian, and balsamic vinaigrette
  • Condiment bases generally comprise a mixture of different ingredients, non- limiting examples of which include vehicles (e.g., water and vinegar); spices or seasonings (e.g., salt, pepper, garlic, mustard seed, onion, paprika, turmeric, and combinations thereof); fruits, vegetables, or their products (e.g., tomatoes or tomato-based products (paste, puree), fruit juices, fruit juice peels, and combinations thereof); oils or oil emulsions, particularly vegetable oils; thickeners (e.g., xanthan gum, food starch, other hydrocolloids, and combinations thereof); and emulsifying agents (e.g., egg yolk solids, protein, gum arabic, carob bean gum, guar gum, gum karaya, gum tragacanth, carageenan, pectin, propylene glycol esters of alginic acid, sodium carboxymethyl-cellulose, polysorbates, and combinations thereof).
  • Recipes for condiment bases and methods of making condiment bases are well known to those of ordinary
  • condiments also comprise caloric sweeteners, such as sucrose, high fructose com syrup, molasses, honey, or brown sugar.
  • caloric sweeteners such as sucrose, high fructose com syrup, molasses, honey, or brown sugar.
  • the steviol glycoside composition of the present application or a sweetener composition comprising the same is used instead of traditional caloric sweeteners.
  • a condiment composition desirably comprises a steviol glycoside composition of the present application or a sweetener composition comprising the same and a condiment base.
  • the condiment composition optionally may include other natural and/or synthetic high-potency sweeteners, bulk sweeteners, pH modifying agents (e.g., lactic acid, citric acid, phosphoric acid, hydrochloric acid, acetic acid, and combinations thereof), fillers, functional agents (e.g., pharmaceutical agents, nutrients, or components of a food or plant), flavorings, colorings, or combinations thereof.
  • pH modifying agents e.g., lactic acid, citric acid, phosphoric acid, hydrochloric acid, acetic acid, and combinations thereof
  • fillers e.g., lactic acid, citric acid, phosphoric acid, hydrochloric acid, acetic acid, and combinations thereof
  • functional agents e.g., pharmaceutical agents, nutrients, or components of a food or plant
  • the consumable comprising the steviol composition of the present application is a chewing composition.
  • the term“chewing compositions” include chewing gum compositions, chewing tobacco, smokeless tobacco, snuff, chewing gum and other compositions which are masticated and subsequently expectorated.
  • Chewing gum compositions generally comprise a water-soluble portion and a water-insoluble chewable gum base portion.
  • the water soluble portion which typically includes a steviol glycoside composition of the present application or a sweetener composition comprising the same, dissipates with a portion of the flavoring agent over a period of time during chewing while the insoluble gum base portion is retained in the mouth.
  • the insoluble gum base generally determines whether a gum is considered chewing gum, bubble gum, or a functional gum.
  • the insoluble gum base which is generally present in the chewing gum composition in an amount in the range of about 15 to about 35 weight percent of the chewing gum composition, generally comprises combinations of elastomers, softeners (plasticizers), emulsifiers, resins, and fillers. Such components generally are considered food grade, recognized as safe (GRA), and/or are U.S. Food and Drug Administration (FDA)-approved.
  • GAA food grade, recognized as safe
  • FDA U.S. Food and Drug Administration
  • Elastomers the primary component of the gum base, provide the rubbery, cohesive nature to gums and can include one or more natural rubbers (e.g., smoked latex, liquid latex, or guayule); natural gums (e.g., jelutong, perillo, sorva, massaranduba balata,
  • the elastomer is present in the gum base in an amount in the range of about 3 to about 50 weight percent of the gum base.
  • Resins are used to vary the firmness of the gum base and aid in softening the elastomer component of the gum base.
  • suitable resins include a rosin ester, a terpene resin (e.g., a terpene resin from a-pinene, b-pinene and/or d-limonene), polyvinyl acetate, polyvinyl alcohol, ethylene vinyl acetate, and vinyl acetate-vinyl laurate copolymers.
  • Non-limiting examples of rosin esters include a glycerol ester of a partially hydrogenated rosin, a glycerol ester of a polymerized rosin, a glycerol ester of a partially dimerized rosin, a glycerol ester of rosin, a pentaerythritol ester of a partially hydrogenated rosin, a methyl ester of rosin, or a methyl ester of a partially hydrogenated rosin.
  • the resin is present in the gum base in an amount in the range of about 5 to about 75 weight percent of the gum base.
  • Softeners which also are known as plasticizers, are used to modify the ease of chewing and/or mouthfeel of the chewing gum composition.
  • softeners comprise oils, fats, waxes, and emulsifiers.
  • oils and fats include tallow,
  • hydrogenated tallow large, hydrogenated or partially hydrogenated vegetable oils (e.g., soybean, canola, cottonseed, sunflower, palm, coconut, com, safflower, or palm kernel oils), cocoa butter, glycerol monostearate, glycerol triacetate, glycerol abietate, lecithin,
  • vegetable oils e.g., soybean, canola, cottonseed, sunflower, palm, coconut, com, safflower, or palm kernel oils
  • cocoa butter e.g., glycerol monostearate, glycerol triacetate, glycerol abietate, lecithin,
  • waxes include polypropylene/polyethylene/Fisher-Tropsch waxes, paraffin, and microcrystalline and natural waxes (e.g., candelilla, beeswax and camauba).
  • Microcrystalline waxes especially those with a high degree of crystallinity and a high melting point, also may be considered as bodying agents or textural modifiers.
  • the softeners are present in the gum base in an amount in the range of about 0.5 to about 25 weight percent of the gum base.
  • Emulsifiers are used to form a uniform dispersion of the insoluble and soluble phases of the chewing gum composition and also have plasticizing properties.
  • Suitable emulsifiers include glycerol monostearate (GMS), lecithin (phosphatidyl choline), poly glycerol polyricinoleic acid (PPGR), mono and diglycerides of fatty acids, glycerol distearate, tracetin, acetylated monoglyceride, glycerol triacetate, and magnesium stearate.
  • the emulsifiers are present in the gum base in an amount in the range of about 2 to about 30 weight percent of the gum base.
  • the chewing gum composition also may comprise adjuvants or fillers in either the gum base and/or the soluble portion of the chewing gum composition.
  • Suitable adjuvants and fillers include lecithin, inulin, poly dextrin, calcium carbonate, magnesium carbonate, magnesium silicate, ground limestome, aluminum hydroxide, aluminum silicate, talc, clay, alumina, titanium dioxide, and calcium phosphate.
  • lecithin can be used as an inert filler to decrease the stickiness of the chewing gum composition.
  • lactic acid copolymers, proteins (e.g., gluten and/or zein) and/or guar can be used to create a gum that is more readily biodegradable.
  • the adjuvants or fillers are generally present in the gum base in an amount up to about 20 weight percent of the gum base.
  • Other optional ingredients include coloring agents, whiteners, preservatives, and flavors.
  • the gum base comprises about 5 to about 95 weight percent of the chewing gum composition, more desirably about 15 to about 50 weight percent of the chewing gum composition, and even more desirably from about 20 to about 30 weight percent of the chewing gum composition.
  • the soluble portion of the chewing gum composition may optionally include other artificial or natural sweeteners, bulk sweeteners, softeners, emulsifiers, flavoring agents, coloring agents, adjuvants, fillers, functional agents (e.g., pharmaceutical agents or nutrients), or combinations thereof. Suitable examples of softeners and emulsifiers are described above.
  • Bulk sweeteners include both caloric and non-caloric compounds.
  • Non-limiting examples of bulk sweeteners include sucrose, dextrose, maltose, dextrin, dried invert sugar, fructose, high fructose com syrup, levulose, galactose, com syrup solids, tagatose, polyols (e.g., sorbitol, mannitol, xylitol, lactitol, erythritol, and maltitol), hydrogenated starch hydrolysates, isomalt, trehalose, and mixtures thereof.
  • the bulk sweetener is present in the chewing gum composition in an amount in the range of about 1 to about 75 weight percent of the chewing gum composition.
  • Flavoring agents may be used in either the insoluble gum base or soluble portion of the chewing gum composition. Such flavoring agents may be natural or artificial flavors.
  • the flavoring agent comprises an essential oil, such as an oil derived from a plant or a fruit, peppermint oil, spearmint oil, other mint oils, clove oil, cinnamon oil, oil of wintergreen, bay, thyme, cedar leaf, nutmeg, allspice, sage, mace, and almonds.
  • the flavoring agent comprises a plant extract or a fruit essence such as apple, banana, watermelon, pear, peach, grape, strawberry, raspberry, cherry, plum, pineapple, apricot, and mixtures thereof.
  • the flavoring agent comprises a citrus flavor, such as an extract, essence, or oil of lemon, lime, orange, tangerine, grapefruit, citron, or kumquat.
  • a chewing gum composition comprises a steviol glycoside composition of the present application or a sweetener composition comprising the same and a gum base.
  • the consumable comprising the steviol composition of the present application is a cereal composition.
  • Cereal compositions typically are eaten either as staple foods or as snacks.
  • Non-limiting examples of cereal compositions for use in particular embodiments include ready-to-eat cereals as well as hot cereals.
  • Ready-to-eat cereals are cereals which may be eaten without further processing (i.e.. cooking) by the consumer.
  • ready-to-eat cereals include breakfast cereals and snack bars.
  • Breakfast cereals typically are processed to produce a shredded, flaky, puffy, or extruded form.
  • Breakfast cereals generally are eaten cold and are often mixed with milk and/or fruit.
  • Snack bars include, for example, energy bars, rice cakes, granola bars, and nutritional bars.
  • Hot cereals generally are cooked, usually in either milk or water, before being eaten.
  • Non-limiting examples of hot cereals include grits, porridge, polenta, rice, and rolled oats.
  • Cereal compositions generally comprise at least one cereal ingredient.
  • the term“cereal ingredient” denotes materials such as whole or part grains, whole or part seeds, and whole or part grass.
  • Non-limiting examples of cereal ingredients for use in particular embodiments include maize, wheat, rice, barley, bran, bran endosperm, bulgur, sorghums, millets, oats, rye, triticale, buckwheat, fonio, quinoa, bean, soybean, amaranth, teff, spelt, and kaniwa.
  • the cereal composition comprises a steviol glycoside composition of the present application or a sweetener composition comprising the same and at least one cereal ingredient.
  • the steviol glycoside composition of the present application or sweetener composition comprising the same may be added to the cereal composition in a variety of ways, such as, for example, as a coating, as a frosting, as a glaze, or as a matrix blend (i.e.. added as an ingredient to the cereal formulation prior to the preparation of the final cereal product).
  • the steviol glycoside composition of the present application or sweetener composition comprising the same is added to the cereal composition as a matrix blend.
  • the steviol glycoside composition of the present application or sweetener composition comprising the same is blended with a hot cereal prior to cooking to provide a sweetened hot cereal product.
  • the steviol glycoside composition of the present application or sweetener composition comprising the same is blended with the cereal matrix before the cereal is extruded.
  • the steviol glycoside composition of the present application or sweetener composition comprising the same is added to the cereal composition as a coating, such as, for example, by combining with a food grade oil and applying the mixture onto the cereal.
  • the steviol glycoside composition of the present application or sweetener composition comprising the same and the food grade oil may be applied to the cereal separately, by applying either the oil or the sweetener first.
  • food grade oils for use in particular embodiments include vegetable oils such as com oil, soybean oil, cottonseed oil, peanut oil, coconut oil, canola oil, olive oil, sesame seed oil, palm oil, palm kernel oil, and mixtures thereof.
  • food grade fats may be used in place of the oils, provided that the fat is melted prior to applying the fat onto the cereal.
  • the steviol glycoside composition of the present application or sweetener composition comprising the same is added to the cereal composition as a glaze.
  • glazing agents for use in particular embodiments include com syrup, honey syrups and honey syrup solids, maple syrups and maple syrup solids, sucrose, isomalt, poly dextrose, polyols, hydrogenated starch hydrolysate, aqueous solutions thereof, and mixtures thereof.
  • the steviol glycoside composition of the present application or sweetener composition comprising the same is added as a glaze by combining with a glazing agent and a food grade oil or fat and applying the mixture to the cereal.
  • a gum system such as, for example, gum acacia, carboxymethyl cellulose, or algin, may be added to the glaze to provide structural support.
  • the glaze also may include a coloring agent, and also may include a flavor.
  • the steviol glycoside composition of the present application or sweetener composition comprising the same is added to the cereal composition as a frosting.
  • the steviol glycoside composition of the present application or sweetener composition comprising the same is combined with water and a frosting agent and then applied to the cereal.
  • frosting agents for use in particular embodiments include maltodextrin, sucrose, starch, polyols, and mixtures thereof.
  • the frosting also may include a food grade oil, a food grade fat, a coloring agent, and/or a flavor.
  • the amount of the steviol glycoside composition of the present application or sweetener composition comprising the same in a cereal composition varies widely depending on the particular type of cereal composition and its desired sweetness. Those of ordinary skill in the art can readily discern the appropriate amount of sweetener to put in the cereal composition.
  • the consumable comprising the steviol composition of the present application is bakes goods.
  • Baked goods include ready to eat and all ready to bake products, flours, and mixes requiring preparation before serving.
  • Non-limiting examples of baked goods include cakes, crackers, cookies, brownies, muffins, rolls, bagels, donuts, strudels, pastries, croissants, biscuits, bread, bread products, and buns.
  • Preferred baked goods in accordance with embodiments of this application can be classified into three groups: bread-type doughs (e.g., white breads, variety breads, soft buns, hard rolls, bagels, pizza dough, and flour tortillas), sweet doughs (e.g., danishes, croissants, crackers, puff pastry, pie crust, biscuits, and cookies), and batters (e.g., cakes such as sponge, pound, devil’s food, cheesecake, and layer cake, donuts or other yeast raised cakes, brownies, and muffins). Doughs are generally characterized as being flour-based, whereas batters are more water-based.
  • bread-type doughs e.g., white breads, variety breads, soft buns, hard rolls, bagels, pizza dough, and flour tortillas
  • sweet doughs e.g., danishes, croissants, crackers, puff pastry, pie crust, biscuits, and cookies
  • batters e.g., cakes such as sponge, pound, devil’s food
  • Baked goods in accordance with particular embodiments of this application generally comprise a combination of sweetener, water, and fat. Baked goods made in accordance with many embodiments of this application also contain flour in order to make a dough or a batter.
  • the term“dough” as used herein is a mixture of flour and other ingredients stiff enough to knead or roll.
  • the term“batter” as used herein consists of flour, liquids such as milk or water, and other ingredients, and is thin enough to pour or drop from a spoon.
  • the flour is present in the baked goods in an amount in the range of about 15 to about 60 % on a dry weight basis, more desirably from about 23 to about 48 % on a dry weight basis.
  • the type of flour may be selected based on the desired product.
  • the flour comprises an edible non-toxic flour that is conventionally utilized in baked goods.
  • the flour may be a bleached bake flour, general purpose flour, or unbleached flour.
  • flours also may be used that have been treated in other manners.
  • flour may be enriched with additional vitamins, minerals, or proteins.
  • Non-limiting examples of flours suitable for use in particular embodiments of the application include wheat, com meal, whole grain, fractions of whole grains (wheat, bran, and oatmeal), and combinations thereof.
  • Starches or farinaceous material also may be used as the flour in particular embodiments. Common food starches generally are derived from potato, com, wheat, barley, oat, tapioca, arrow root, and sago.
  • Modified starches and pregelatinized starches also may be used in particular embodiments of the application.
  • the type of fat or oil used in particular embodiments of the application may comprise any edible fat, oil, or combination thereof that is suitable for baking.
  • fats suitable for use in particular embodiments of the application include vegetable oils, tallow, lard, marine oils, and combinations thereof.
  • the fats may be fractionated, partially hydrogenated, and/or intensified.
  • the fat desirably comprises reduced, low calorie, or non-digestible fats, fat substitutes, or synthetic fats.
  • shortenings, fats, or mixtures of hard and soft fats also may be used.
  • shortenings may be derived principally from triglycerides derived from vegetable sources (e.g., cotton seed oil, soybean oil, peanut oil, linseed oil, sesame oil, palm oil, palm kernel oil, rapeseed oil, safflower oil, coconut oil, com oil, sunflower seed oil, and mixtures thereof).
  • vegetable sources e.g., cotton seed oil, soybean oil, peanut oil, linseed oil, sesame oil, palm oil, palm kernel oil, rapeseed oil, safflower oil, coconut oil, com oil, sunflower seed oil, and mixtures thereof.
  • Synthetic or natural triglycerides of fatty acids having chain lengths from 8 to 24 carbon atoms also may be used in particular embodiments.
  • the fat is present in the baked good in an amount in the range of about 2 to about 35 % by weight on a dry basis, more desirably from about 3 to about 29 % by weight on a dry basis.
  • Baked goods in accordance with particular embodiments of this application also comprise water in amounts sufficient to provide the desired consistency, enabling proper forming, machining and cutting of the baked good prior or subsequent to cooking.
  • the total moisture content of the baked good includes any water added directly to the baked good as well as water present in separately added ingredients (e.g., flour, which generally includes about 12 to about 14 % by weight moisture).
  • the water is present in the baked good in an amount up to about 25 % by weight of the baked good.
  • Baked goods in accordance with particular embodiments of this application also may comprise a number of additional conventional ingredients such as leavening agents, flavors, colors, milk, milk by-products, egg, egg by-products, cocoa, vanilla or other flavoring, as well as inclusions such as nuts, raisins, cherries, apples, apricots, peaches, other fruits, citrus peel, preservative, coconuts, flavored chips such a chocolate chips, butterscotch chips, and caramel chips, and combinations thereof.
  • the baked goods may also comprise emulsifiers, such as lecithin and monoglycerides.
  • leavening agents may comprise chemical leavening agents or yeast leavening agents.
  • chemical leavening agents suitable for use in particular embodiments of this application include baking soda (e.g., sodium, potassium, or aluminum bicarbonate), baking acid (e.g., sodium aluminum phosphate, monocalcium phosphate, or dicalcium phosphate), and combinations thereof.
  • cocoa may comprise natural or“Dutched” chocolate from which a substantial portion of the fat or cocoa butter has been expressed or removed by solvent extraction, pressing, or other means.
  • it may be necessary to reduce the amount of fat in a baked good comprising chocolate because of the additional fat present in cocoa butter.
  • Baked goods generally also comprise caloric sweeteners, such as sucrose, high fructose com syrup, erythritol, molasses, honey, or brown sugar.
  • the caloric sweetener is replaced partially or totally with a steviol glycoside composition of the present application or a sweetener composition comprising the same.
  • a baked good comprises a steviol glycoside composition of the present application or a sweetener composition comprising the same in combination with a fat, water, and optionally flour.
  • the baked good optionally may include other natural and/or synthetic high-potency sweeteners and/or bulk sweeteners.
  • the consumable comprising the steviol composition of the present application is a dairy product.
  • Dairy products and processes for making dairy products suitable for use with the steviol glycoside compositions of the present application are well known to those of ordinary skill in the art.
  • Dairy products, as used herein, comprise milk or foodstuffs produced from milk.
  • Non-limiting examples of dairy products suitable for use in embodiments of this application include milk, milk cream, sour cream, creme fraiche, buttermilk, cultured buttermilk, milk powder, condensed milk, evaporated milk, butter, cheese, cottage cheese, cream cheese, yogurt, ice cream, frozen custard, frozen yogurt, gelato, via, piima, filmjolk, kajmak, kephir, viili, kumiss, airag, ice milk, casein, ayran, lassi, kara, or combinations thereof.
  • Milk is a fluid secreted by the mammary glands of female mammals for the nourishment of their young.
  • the female ability to produce milk is one of the defining characteristics of mammals and provides the primary source of nutrition for newborns before they are able to digest more diverse foods.
  • the dairy products are derived from the raw milk of cows, goats, sheep, horses, donkeys, camels, water buffalo, yaks, reindeer, moose, or humans.
  • the processing of the dairy product from raw milk generally comprises the steps of pasteurizing, creaming, and homogenizing.
  • raw milk may be consumed without pasteurization, it usually is pasteurized to destroy harmful microorganisms such as bacteria, viruses, protozoa, molds, and yeasts.
  • Pasteurizing generally comprises heating the milk to a high temperature for a short period of time to substantially reduce the number of microorganisms, thereby reducing the risk of disease.
  • Creaming traditionally follows pasteurization step, and involves the separation of milk into a higher-fat cream layer and a lower-fat milk layer. Milk will separate into milk and cream layers upon standing for twelve to twenty-four hours. The cream rises to the top of the milk layer and may be skimmed and used as a separate dairy product. Alternatively, centrifuges may be used to separate the cream from the milk. The remaining milk is classified according to the fat content of the milk, non-limiting examples of which include whole, 2 %, 1 %, and skim milk. [0284] After removing the desired amount of fat from the milk by creaming, milk is often homogenized.
  • suitable dairy products for use in embodiments of this application may undergo no processing steps, a single processing step, or combinations of the processing steps described herein. Suitable dairy products for use in embodiments of this application may also undergo processing steps in addition to or apart from the processing steps described herein.
  • dairy products produced from milk by additional processing steps comprise dairy products produced from milk by additional processing steps.
  • cream may be skimmed from the top of milk or separated from the milk using machine-centrifuges.
  • the dairy product comprises sour cream, a dairy product rich in fats that is obtained by fermenting cream using a bacterial culture. The bacteria produce lactic acid during
  • the dairy product comprises creme fraiche, a heavy cream slightly soured with bacterial culture in a similar manner to sour cream. Creme fraiche ordinarily is not as thick or as sour as sour cream.
  • the dairy product comprises cultured buttermilk. Cultured buttermilk is obtained by adding bacteria to milk. The resulting fermentation, in which the bacterial culture turns lactose into lactic acid, gives cultured buttermilk a sour taste. Although it is produced in a different manner, cultured buttermilk generally is similar to traditional buttermilk, which is a by-product of butter manufacture.
  • the dairy products comprise milk powder, condensed milk, evaporated milk, or combinations thereof.
  • Milk powder, condensed milk, and evaporated milk generally are produced by removing water from milk.
  • the dairy product comprises a milk powder comprising dried milk solids with a low moisture content.
  • the dairy product comprises condensed milk.
  • Condensed milk generally comprises milk with a reduced water content and added sweetener, yielding a thick, sweet product with a long shelf-life.
  • the dairy product comprises evaporated milk.
  • Evaporated milk generally comprises fresh, homogenized milk from which about 60 % of the water has been removed, that has been chilled, fortified with additives such as vitamins and stabilizers, packaged, and finally sterilized.
  • the dairy product comprises a dry creamer and a steviol glycoside composition of the present application or a sweetener composition comprising the same.
  • the dairy product provided herein comprises butter. Butter generally is made by churning fresh or fermented cream or milk. Butter generally comprises butterfat surrounding small droplets comprising mostly water and milk proteins.
  • the dairy product comprises buttermilk, which is the sour-tasting liquid remaining after producing butter from full-cream milk by the churning process.
  • the dairy product comprises cheese, a solid foodstuff produced by curdling milk using a combination of rennet or rennet substitutes and acidification.
  • Rennet a natural complex of enzymes produced in mammalian stomachs to digest milk, is used in cheese-making to curdle the milk, causing it to separate into solids known as curds and liquids known as whey.
  • rennet is obtained from the stomachs of young ruminants, such as calves; however, alternative sources of rennet include some plants, microbial organisms, and genetically modified bacteria, fungus, or yeast.
  • milk may be coagulated by adding acid, such as citric acid.
  • a combination of rennet and/or acidification is used to curdle the milk.
  • some cheeses are made by simply draining, salting, and packaging the curds.
  • Processing methods include heating the cheese, cutting it into small cubes to drain, salting, stretching, cheddaring, washing, molding, aging, and ripening.
  • Some cheeses, such as the blue cheeses have additional bacteria or molds introduced to them before or during aging, imparting flavor and aroma to the finished product.
  • Cottage cheese is a cheese curd product with a mild flavor that is drained but not pressed so that some whey remains.
  • Cream cheese is a soft, mild- tasting, white cheese with a high fat content that is produced by adding cream to milk and then curdling to form a rich curd.
  • cream cheese can be made from skim milk with cream added to the curd. It should be understood that cheese, as used herein, comprises all solid foodstuff produced by the curdling milk.
  • the dairy product comprises yogurt.
  • Yogurt generally is produced by the bacterial fermentation of milk. The fermentation of lactose produces lactic acid, which acts on proteins in milk to give the yogurt a gel-like texture and tartness.
  • the yogurt may be sweetened with a sweetener and/or flavored.
  • Non-limiting examples of flavorings include, but are not limited to, fruits (e.g., peach, strawberry, banana), vanilla, and chocolate.
  • Yogurt, as used herein also includes yogurt varieties with different consistencies and viscosities, such as dahi, dadih or dadiah, labneh or labaneh, bulgarian, kefir, and matsoni.
  • the dairy product comprises a yogurt-based beverage, also known as drinkable yogurt or a yogurt smoothie.
  • the yogurt-based beverage may comprise sweeteners, flavorings, other ingredients, or combinations thereof.
  • dairy products beyond those described herein may be used in particular embodiments of this application.
  • dairy products are well known to those of ordinary skill in the art, non-limiting examples of which include milk, milk and juice, coffee, tea, via, piima, filmjolk, kajmak, kephir, viili, kumiss, airag, ice milk, casein, ayran, lassi, and khoa.
  • the dairy compositions also may comprise other additives.
  • suitable additives include sweeteners and flavorants such as chocolate, strawberry, and banana.
  • Particular embodiments of the dairy compositions provided herein also may comprise additional nutritional supplements such as vitamins (e.g., vitamin D) and minerals (e.g, calcium) to improve the nutritional composition of the milk.
  • the dairy composition comprises a steviol glycoside composition of the present application or a sweetener composition comprising the same in combination with a dairy product.
  • the consumable comprising the steviol composition of the present application is a sweetener composition.
  • the sweetener composition is a tabletop sweetener composition.
  • the tabletop sweetener composition may further include at least one bulking agent, additive, anti-caking agent, functional ingredient or combination thereof.
  • Suitable“bulking agents” include, but are not limited to, maltodextrin (10 DE, 18 DE, or 5 DE), com syrup solids (20 or 36 DE), sucrose, fructose, glucose, invert sugar, sorbitol, xylose, ribulose, mannose, xylitol, mannitol, galactitol, erythritol, maltitol, lactitol, isomalt, maltose, tagatose, lactose, inulin, glycerol, propylene glycol, polyols, poly dextrose,
  • fructooligosaccharides cellulose and cellulose derivatives, and the like, and mixtures thereof.
  • granulated sugar (sucrose) or other caloric sweeteners such as crystalline fructose, other carbohydrates, or sugar alcohol can be used as a bulking agent due to their provision of good content uniformity without the addition of significant calories.
  • anti-caking agent and“flow agent” refer to any composition which assists in content uniformity and uniform dissolution.
  • anti-caking agents include cream of tartar, calcium silicate, silicon dioxide, microcrystalline cellulose (Avicel, FMC BioPolymer,
  • the anti-caking agents are present in the tabletop sweetener composition in an amount from about 0.001 to about 3 % by weight of the tabletop sweetener composition.
  • the tabletop sweetener compositions can be packaged in any form known in the art.
  • Non-limiting forms include, but are not limited to, powder form, granular form, packets, tablets, sachets, pellets, cubes, solids, and liquids.
  • the tabletop sweetener composition is a single-serving (portion control) packet comprising a dry-blend.
  • Dry-blend formulations generally may comprise powder or granules.
  • the tabletop sweetener composition may be in a packet of any size, an illustrative non-limiting example of conventional portion control tabletop sweetener packets are approximately 2.5 by 1.5 inches and hold approximately 1 gram of a sweetener composition having a sweetness equivalent to 2 teaspoons of granulated sugar ( ⁇ 8 g).
  • the amount of the steviol glycoside composition of the present application or a sweetener composition comprising the same in a dry-blend tabletop sweetener formulation can vary.
  • a dry-blend tabletop sweetener formulation may contain steviol glycoside composition in an amount from about 1 % (w/w) to about 10 % (w/w) of the tabletop sweetener composition.
  • Solid tabletop sweetener embodiments include cubes and tablets.
  • a non-limiting example of conventional cubes are equivalent in size to a standard cube of granulated sugar, which is approximately 2.2 x 2.2 x 2.2 cm3 and weigh approximately 8 g.
  • a solid tabletop sweetener is in the form of a tablet or any other form known to those skilled in the art.
  • a tabletop sweetener composition also may be embodied in the form of a liquid, wherein a steviol glycoside composition of the present application or a sweetener composition comprising the same is combined with a liquid carrier.
  • suitable non-limiting examples of carrier agents for liquid tabletop sweeteners include water, alcohol, polyol, glycerin base or citric acid base dissolved in water, and mixtures thereof.
  • the sweetness equivalent of a tabletop sweetener composition for any of the forms described herein or known in the art may be varied to obtain a desired sweetness profile.
  • a tabletop sweetener composition may comprise a sweetness comparable to that of an equivalent amount of standard sugar.
  • a steviol glycoside composition of the present application or a sweetener composition comprising the same is combined with a liquid carrier.
  • carrier agents for liquid tabletop sweeteners include water, alcohol, polyol, glycerin base or citric acid base dissolved in water, and mixtures thereof.
  • the tabletop sweetener composition may comprise a sweetness of up to 100 times that of an equivalent amount of sugar. In another embodiment, the tabletop sweetener composition may comprise a sweetness of up to 90 times, 80 times, 70 times, 60 times, 50 times, 40 times, 30 times, 20 times, 10 times, 9 times, 8 times, 7 times, 6 times, 5 times, 4 times, 3 times, and 2 times that of an equivalent amount of sugar.
  • a beverage or beverage product comprises a steviol glycoside composition of the present application or a sweetener composition comprising the same.
  • the beverage may be sweetened or unsweetened.
  • the steviol glycoside composition, or sweetener composition comprising the same may be added to a beverage to sweeten the beverage or enhance its existing sweetness or flavor profile.
  • “Beverage product”, as used herein, is a ready-to-drink beverage, a beverage concentrate, a beverage syrup, or a powdered beverage.
  • Suitable ready-to-drink beverages include carbonated and non-carbonated beverages.
  • Carbonated beverages include, but are not limited to, frozen carbonated beverages, enhanced sparkling beverages, cola, fruit-flavored sparkling beverages (e.g . lemon-lime, orange, grape, strawberry and pineapple), ginger-ale, soft drinks and root beer.
  • Non-carbonated beverages include, but are not limited to, fruit juice, fruit- flavored juice, juice drinks, nectars, vegetable juice, vegetable-flavored juice, sports drinks, energy drinks, enhanced water drinks, enhanced water with vitamins, near water drinks (e.g., water with natural or synthetic flavorants), coconut water, tea type drinks (e.g. black tea, green tea, red tea, oolong tea), coffee, cocoa drink, beverage containing milk components (e.g. milk beverages, coffee containing milk components, cafe au lait, milk tea, fruit milk beverages), beverages containing cereal extracts and smoothies.
  • fruit juice fruit- flavored juice, juice drinks, nectars, vegetable juice, vegetable-flavored juice, sports drinks, energy drinks, enhanced water drinks, enhanced water with vitamins, near water drinks (e.g., water with natural or synthetic flavorants), coconut water, tea type drinks (e.g. black tea, green tea, red tea, oolong tea), coffee, cocoa drink, beverage containing milk components (e.g. milk beverages, coffee containing milk components, cafe au lait
  • Beverage concentrates and beverage syrups are prepared with an initial volume of liquid matrix (e.g., water) and the desired beverage ingredients. Full strength beverages are then prepared by adding further volumes of water. Powdered beverages are prepared by dry-mixing all of the beverage ingredients in the absence of a liquid matrix. Full strength beverages are then prepared by adding the full volume of water.
  • liquid matrix e.g., water
  • Full strength beverages are then prepared by adding the full volume of water.
  • Beverages comprise a matrix, i.e., the basic ingredient in which the ingredients - including the compositions of the present application - are dissolved.
  • a beverage comprises water of beverage quality as the matrix, such as, for example deionized water, distilled water, reverse osmosis water, carbon-treated water, purified water, demineralized water and combinations thereof, can be used.
  • Additional suitable matrices include, but are not limited to phosphoric acid, phosphate buffer, citric acid, citrate buffer and carbon-treated water.
  • a beverage comprises steviol glycoside composition of the present application.
  • a beverage product comprises a sweetener composition of the present application.
  • the beverage concentrations below can be provided by the steviol glycoside composition or sweetener composition of the present application.
  • the total concentration of steviol glycosides in the beverage is from about 50 ppm to about 900 ppm, such as, for example, from about 50 ppm to about 600 ppm, from about 50 ppm to about 500 ppm, from about 50 ppm to about 400 ppm, from about 50 ppm to about 300 ppm, from about 50 ppm to about 200 ppm, from about 100 ppm to about 600 ppm, from about 100 ppm to about 500 ppm, from about 100 ppm to about 400 ppm, from about 100 ppm to about 300 ppm, from about 100 ppm to about 200 ppm, from about 200 ppm to about 600 ppm, from about 200 ppm to about 500 ppm, from about 200 ppm to about 400 ppm, from about 200 ppm to about 300 ppm, from about 300 ppm to about 600 ppm, from about 300 ppm to about 500 ppm, from about 300 ppm to about 400 ppm
  • the term“medicinal composition” includes solids, gases and liquids which are ingestible materials having medicinal value, such as cough syrups, cough drops, medicinal sprays, vitamins, and chewable medicinal tablets.
  • oral hygiene compositions includes mouthwashes, mouth rinses, toothpastes, tooth polishes, dentifrices, mouth sprays, and mouth refreshers.
  • smoking composition includes cigarette, pipe and cigar tobacco, and all forms of tobacco such as shredded filler, leaf, stem, stalk, homogenized leaf cured, reconstituted binders, and reconstituted tobacco from tobacco dust, fines, or other sources in sheet, pellet or other forms.
  • smoking compositions also include tobacco substitutes formulated from non-tobacco materials, such as representative tobacco substitutes described in U.S. Pat. Nos. 3,529,602, 3,703,177 and 4,079,742 and references cited therein.
  • a steviol glycoside composition comprising: one or more steviol glycosides; one or more non-steviol glycoside sweeteners; and one or more salts.
  • composition of any one of Paragraph 1, wherein the composition comprises essentially purified RD, essentially purified RM, or a mixture essentially containing purified RD and purified RM.
  • a steviol glycoside composition comprising: 20-90 wt % RA; 0.1-20 wt %
  • a blended steviol glycoside composition comprising a blend of: (A) a hydrolysis product of a steviol glycoside composition comprising one or more steviol glycosides, and (B) a steviol glycoside composition.
  • An orally consumable composition comprising the blended steviol glycoside composition of any one of Paragraphs 47-56.
  • 61 A method for preparing a hydrolyzed steviol glycoside composition, comprising the steps of: dissolving at least one steviol glycoside in water; adding alkali to the at least one steviol glycoside to form a starting mixture; and incubating the starting mixture at a desired temperature for a desired period of time.
  • a method for preparing a hydrolyzed steviol glycoside composition comprising the steps of: dissolving at least one glycosylated steviol glycoside in water; adding alkali to the at least one steviol glycoside to form a starting mixture; and incubating the starting mixture and incubating the starting mixture at a desired temperature for a desired period of time.
  • a method for preparing a hydrolyzed steviol glycoside composition comprising the steps of: dissolving at least one glycosylated steviol glycoside and at least one steviol glycoside in water; adding alkali to the at least one glycosylated steviol glycoside and the at least one steviol glycoside to form a starting mixture; and incubating the starting mixture at a desired temperature for a desired period of time.
  • a method for preparing a blended steviol glycoside composition comprising the steps of: dissolving a first steviol glycoside composition in water; adding alkali to the first steviol glycoside composition to form a starting mixture; incubating the starting mixture at a desired temperature for a desired period of time to produce a hydrolysis product; and mixing the hydrolysis product with a second steviol glycoside composition to form a final product.
  • a method for preparing a steviol glycoside composition comprising the steps of: dissolving a first steviol glycoside composition in water; adding alkali to the first steviol glycoside composition to form a starting mixture; incubating the starting mixture at a desired temperature for a desired period of time to produce a hydrolysis product; and mixing the hydrolysis product with a second steviol glycoside composition to form a final product, wherein the final product has balanced flavor, as well as improved solubility and sensory profiles compared to the first or second steviol glycoside composition.
  • a method for increasing the sweetness of an orally consumable composition comprising the step of: adding an effective amount of a steviol glycoside composition any one of Paragraphs 1-56 to the orally consumable composition, wherein the steviol glycoside composition comprises 10-95 wt % RA, 0.1-20 wt % RB, 0.01-10 wt % non-steviol glycoside sweetener, 0.01-5 wt % salt, and 0-89.88 wt % non-RA and non-RB steviol glycosides.
  • the salt comprises one or more salts selected from the group consisting of a salt of RB, a salt of steviobioside (STB), a sodium salt, and a chloride salt.
  • composition comprising the step of: adding an effective amount of a steviol glycoside composition any one of Paragraphs 1-56 to the orally consumable composition, wherein the steviol glycoside composition comprises 10-95 wt % RA, 0.1-20 wt % RB, 0.01-10 wt % non- steviol glycoside sweetener, 0.01-5 wt % salt, and 0-89.88 wt % non-RA and non-RB steviol glycosides.
  • the salt comprises one or more salts selected from the group consisting of a salt of RB, a salt of steviobioside (STB), a sodium salt, and a chloride salt.
  • a method for increasing sweetness of an orally consumable composition comprising the step of: adding an effective amount of a steviol glycoside composition any one of Paragraphs 1-53 to the orally consumable composition, wherein the steviol glycoside composition comprises 20-90 wt % RA; 0.1-15 wt % RB; 0.01-5 wt % non-steviol glycoside sweetener, 0.01-5 wt % salt, and 0-79.88 wt % non-RA and non-RB steviol glycosides.
  • composition comprising the step of: adding an effective amount of a steviol glycoside composition any one of Paragraphs 1-53 to the orally consumable composition, wherein the steviol glycoside composition comprises 20-90 wt % rebaudioside A (RA); 0.1-15 wt % rebaudioside B (RB); 0.01-5 wt % non-steviol glycoside sweetener, 0.01-5 wt % salt, and 0- 79.88 wt % non-RA and non-RB steviol glycosides.
  • RA wt % rebaudioside A
  • RB 0.1-15 wt % rebaudioside B
  • 0.01-5 wt % non-steviol glycoside sweetener 0.01-5 wt % salt
  • 0- 79.88 wt % non-RA and non-RB steviol glycosides comprising the step of: adding an effective amount of a steviol glycoside composition any one of Paragraphs 1-53 to the orally consumable
  • a composition comprising: RA in an amount of 40-95 wt % of the composition, RB in an amount of 1-20 wt.% of the composition, one or more non-steviol glycoside sweeteners in an amount of 0.05-3 wt % of the composition, and one or more salts in an amount of 0.005-0.5 wt % of the composition
  • a blended steviol glycoside composition comprising: (A) an alkaline hydrolysis product of a first steviol glycoside composition, and (B) a second steviol glycoside composition, wherein the weight ratio of component (A): component (B) is in a range of 0.5: 9.5 to 9.5: 0.5 and wherein the blended steviol glycoside composition has an improved sensory profile compared to component (B).
  • component (A) comprises residual non-hydrolyzed steviol glycoside of the first steviol glycoside.
  • the blended steviol glycoside composition of Paragraph 115 comprising 50-70 wt % RA, 2-5 wt % RB, 0.1-1 wt % non-steviol glycoside sweetener and 0.02-0.2 wt % salt.
  • the blended steviol glycoside composition of Paragraph 115 comprising 75-85 wt % RA, 4-10 wt % RB, 1-2 wt % non-steviol glycoside sweetener and 0.1-0.3 wt % salt.
  • the blended steviol glycoside composition of Paragraph 115 comprising 45-60 wt % RA, 1-4 wt % RB, 1-2 wt % non-steviol glycoside sweetener and 0.1-0.3 wt % salt.
  • a steviol glycoside composition comprising a blend of: (A) an alkaline hydrolysis product of a first steviol glycoside, and (B) a thaumatin.
  • the steviol glycoside composition of Paragraph 140 wherein the organic acid is selected from the group consisting of C2-C30 carboxylic acids, substituted hydroxyl C2- C30 carboxylic acids, butyric acid, substituted butyric acid, benzoic acid, substituted benzoic acids, substituted cinnamic acids, hydroxyacids, substituted hydroxybenzoic acids, anisic acid substituted cyclohexyl carboxylic acids, tannic acid, aconitic acid, lactic acid, tartaric acid, citric acid, isocitric acid, gluconic acid, glucoheptonic acids, adipic acid, hydroxy citric acid, malic acid, fruitaric acid, fumaric acid, maleic acid, succinic acid, chlorogenic acid, salicylic acid, creatine, caffeic acid, bile acids, acetic acid, ascorbic acid, alginic acid, erythorbic acid, polyglutamic acid,
  • the steviol glycoside composition of Paragraph 140 wherein the inorganic acid is selected from the group consisting of phosphoric acid, phosphorous acid, polyphosphoric acid, hydrochloric acid, sulfuric acid and carbonic acid.
  • An alkaline hydrolysis product of steviol glycoside comprising: RA in an amount of 20-100 wt % of the composition, RB in an amount of 1-80 wt % of the composition, one or more non-steviol glycoside sweeteners in an amount of 0-30 wt % of the composition, and one or more salts in an amount of 0-30 wt % of the composition.
  • the alkaline hydrolysis product of steviol glycoside of Paragraph 143 comprising: RA in an amount of 70-80 wt % of the composition, RB in an amount of 10-20 wt % of the composition, one or more non-steviol glycoside sweeteners in an amount of 0.1-10 wt % of the composition, and one or more salts in an amount of 0.1-5 wt % of the composition.
  • Aim Determine the solubility and taste attributes of RA50/RA80/RA97 hydrolytes made using differing amounts of reaction reagent.
  • Steps 1-3 were repeated for each of the eight RA50, 80 or 97 samples hydrolyzed using 0.0625/0.125/0.25/0.3125/0.375/0.4375/0.5625/0.625 mL NaOH reagent. [0475] 5. All dissolved concentrates were photographed and placed under observation indefinitely.
  • RA97 3030508 and RB were blended to mimic the composition of the RA97 0.625 mL treatment described above.
  • Screw cap vial was sealed and placed in observation rack alongside RA97 0.625 mL treatment.
  • Experiment 2 Sensory analysis of RA source samples vs. 0.0625/0.3125/0.625 mL treated samples.
  • This reaction product enhances the sugar-like sensory attributes of RA/RB, i.e. mouth-feel, body, lower bitterness and improved overall liking.
  • the glucose hydrolysate appears to be acting as a flavor. At the concentration used, it likely has no functional sweetness, which was evidenced in the sweetness ratings. The sensory work was done completely blind and with sample order randomized. Even at the low concentrations used, the sample containing 10 ppm glucose hydrolysate was easily discernible. Even though at these low concentrations the hydrolyzed glucose acted as a flavor, the next step is to increase the concentration to determine whether at the maximum potential hydrolyzed glucose concentration (calculated at about 42 ppm or 0.042% for the highest degree of hydrolysis) has negative sensory effects.
  • Aim 1 Determine via HPLC which RA97 hydrolysis material and which RA80 hydrolysis material is closest compositionally in terms of RA to RB ratio with commercial cranberry juice having 83: 17 RA/RB blend.
  • Aim 2 Determine via sensory analysis what ppm level of equivalent RA97 hydrolysis material and RA 80 hydrolysis material is iso-sweet with commercial cranberry juice having 83: 15 RA/RB blend in a 9% sugar base.
  • Aim 3 Determine via sensory analysis if any other treatment level of
  • RA97/RA80 hydrolysis material are more preferred than the iso-sweet hydrolysis materials of RA97/RA80 or commercial fruit drink 83:15 RA/RB blend in a 9% sugar base
  • Example 4 [0568] The samples in lines 2, 4, and 8 of FIG. 1 (0.0625, 0.25, and 0.5625 20% NaOH added) were prepared by mixing raw materials and then formulated in to solutions.
  • Hydrolysis product Lot#l5-0l00, comprising RA 77.55%, RB 16.39%, Glucose 3.99%, and NaCl 1.30%.
  • Mixed product prepared by simply mixing raw materials according to the ratio of Lot# 15-0100.
  • Sample 1 was prepared according to the below hydrolysis process and the content of each component was analyzed.
  • Another sample (Sample 2), which has the same component as Sample 1, was formulated by simply blending the raw materials.
  • a control sample which has the same RA and RB content but does not contain any salt or additional sweetener, was prepared by simply blending the raw materials. The taste profile of the three samples were evaluated.
  • the product was formulated into 300 ppm solution with deionized water.
  • Sample 2 was prepared and formulated into 300 ppm solution, with RA, RB, NaCl, and glucose.
  • Control sample was prepared and formulated into solution with RA and RB.
  • composition according to the present application was prepared from RA100 as shown in Table 11.
  • Test 1 Evaluation of Compositions Comprising Sodium Chloride and Potassium Chloride
  • Test 2 Evaluation of Compositions Comprising Various Sweeteners
  • Test I Evaluation of Various Salts on the Taste Profile of Compositions without Glucose.
  • Test II Evaluation of Various Salts on the Taste Profile of Composition
  • Glucose may mask the“bitterness” taste of carbonates, however as shown, the aftertaste improvement can be significant.
  • RA50, RA60, RA80 and RA97 were blended with RA99-HP.
  • RA50, RA60, RA80 and RA97 have the compositions as shown in Table 24 below. TABLE 24
  • Sample solutions were prepared by dissolving the blends, RA50 and RA97 in deionized water to prepare four solutions as shown in Table 26 below.
  • RA99-HP can improve the taste profile of RA50 significantly.
  • the taste of RA50/ RA99-HP blend can be similar to RA97 even if the ratio of RA99-HP to RA50 is 1:9 or less.
  • RA99-HP can improve the taste profile of RA60 significantly.
  • the taste of RA60/RA99-HP blend can be similar to RA97 even if the ratio of RA99-HP to RA60 is 1:9 or less.
  • Sample solutions were prepared by dissolving the blends, RA80 and RA99-HP in deionized water to prepare four solutions as shown in Table 32 below.
  • RA99-HP can improve the taste profile of RA80 significantly.
  • the taste of RA80/RA99-HP blend can be similar to RA99-HP itself even if the ratio of RA99-HP to RA80 is 3:7 or less.
  • Sample solutions were prepared by dissolving the blends, RA50 and RA97 in deionized water to prepare four solutions as shown in Table 38 below.
  • the hydrolyzed product of RA50 can improve the taste profile of RA50 significantly.
  • the taste of two blend samples can be similar to RA97 even if the ratio of it to RA50 is 1:9 or less.
  • Thaumatin can mask the aftertaste of RA99-H.125 and provide an increase in sweetness of about 2% even when the concentration of thaumatin was 1 ppm.
  • RA99-HP can improve the taste profile of RA50 significantly.
  • the taste of RA50/ RA99-HP blend can be similar to RA97 even if the ratio of RA99-HP to RA50 is 1:9.
  • Example 14 Blend of RA99-HP with RA60
  • Solutions for taste evaluation Prepare the test solutions by mixing with water at 25 ° C then stirring to make all components dissolve thoroughly. The data of solution # and concentration are as followed.
  • RA99-HP can improve the taste profile of RA60 significantly.
  • the taste of RA60/ RA99-HP blend can be similar to RA97 even if the ratio of RA99-HP to RA50 is 1:9.
  • Example 15 Blend of RA99-HP with RA80
  • Solutions for taste evaluation Prepare the test solutions by mixing with water at 25 ° C then stirring to make all components dissolve thoroughly. The data of solution # and concentration are as followed.
  • RA99-HP can improve the taste profile of RA80 significantly.
  • the taste of RA80/RA99-HP blend can be similar to RA99-HP itself even if the ratio of RA99-HP to RA80 is 3:7.
  • Example 16 Blend of RA50-HP with RA50
  • Solutions for taste evaluation Prepare the test solutions by mixing with water at 25 ° C then stirring to make all components dissolve thoroughly. The data of solution # and concentration are as followed.
  • RA50-HP can improve the taste profile of RA50 significantly.
  • the taste of RA50/RA50-HP blend can be similar to RA97 even if the ratio of RA50-HP to RA50 is 1:9.
  • Example 17 Blend of RA50-HP with RA60
  • Solutions for taste evaluation Prepare the test solutions by mixing with water at 25 ° C then stirring to make all components dissolve thoroughly. The data of solution # and concentration are as followed.
  • RA50-HP can improve the taste profile of RA60 significantly.
  • the taste of RA60/RA50-HP blend can be similar to RA97 even if the ratio of RA50-HP to RA50 is 1:9.
  • Example 18 Blend of RA50-HP with RA80
  • Solutions for taste evaluation Prepare the test solutions by mixing with water at 25 ° C then stirring to make all components dissolve thoroughly. The data of solution # and concentration are as followed.
  • RA50-HP can improve the taste profile of RA80 significantly.
  • the taste of RA80/RA50-HP blend can be similar to RA97 even if the ratio of RA50-HP to RA50 is 1:9. When the ratio is up to 5:5, the taste profile is better than RA97.
  • Blended RA99-HP/RA50 (1:9) can provide better taste profile (sugar like score is greater than 2.5) in the concentration range of l00ppm-800ppm; especially when the concentration is lower than 600ppm, the taste profile can achieve good performance (sugar like score is greater than 3); when the concentration is lower than 500ppm, the taste profile is excellent, similar to the performance of sucrose (sugar like score is greater than 3.5)
  • Blended RA99-HP/RA80 (5:5) can provide a good taste profile (sugar like score is greater than 3) in the concentration range of l00ppm-800ppm; especially when the concentration is lower than 600ppm, the taste profile is excellent, similar to the performance of sucrose (sugar like score is greater than 3.5)
  • Example 21 The Taste Improvement of Thaumatin to RA99-HP
  • thaumatin is available from EPC Natural Products Co., Ltd. (lot# 20180201). Dissolve Thaumatin and RA99-HP to deionized water to prepare test solutions.
  • the Sweetness threshold of thaumatin is 7ppm (which means people cannot taste sweetness of thaumatin if the concentration of thaumatin is lower than 7 ppm).
  • Sample preparation thaumatin is available from EPC Natural Products Co., Ltd. (lot# 20180201). Dissolve Thaumatin and RA99-HP to deionized water to prepare test solutions.

Abstract

La présente invention concerne une composition de glycoside de stéviol qui comprend un ou plusieurs glycosides de stéviol, un ou plusieurs sels, et un ou plusieurs édulcorants à base de glycoside non stéviol. La composition de glycoside de stéviol présente une solubilité et des profils sensoriels améliorés et peut être utilisée comme édulcorant ou comme agent aromatisant.
PCT/US2019/023618 2018-03-23 2019-03-22 Glycosides de stéviol présentant des solubilités, des profils de goût et des effets aromatisants améliorés WO2019183493A1 (fr)

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CN201980033795.7A CN112739221A (zh) 2018-03-23 2019-03-22 具有改善的溶解度、味道剖面以及风味效果的甜菊醇糖甙

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