Patent Application
20200205454
The present invention generally relates to a stevia sweetener that includes one or more glycosylated steviol glycosides and a stevia extract or stevia component.
Stevia is a genus of about 240 species of herbs and shrubs in the sunflower family (Asteraceae), native to subtropical and tropical South America and Central America.
The species Stevia rebaudiana Bertoni, commonly known as sweet leaf, sugarleaf, or simply stevia, is widely grown for its sweet leaves. The leaves have traditionally been used as a sweetener. Steviosides and rebaudiosides are the major constituents of glycosides found in the leaves of the stevia plant.
Over 100 phytochemicals have been discovered in stevia. It is rich in terpenes and flavonoids. Of these eight glycosides, stevioside is considered the sweetest and has been tested to be approximately 300 times sweeter than sugar. Stevioside, comprising 6-18% of the stevia leaf, is also the most prevalent glycoside in the leaf. Other sweet constituents include steviolbioside, rebaudiosides A-E, and dulcoside A.
Stevia extracts generally contain a high percentage of the glycosides of the diterpene steviol. The leaves of Stevia rebaudiana contain over 10 different steviol glycosides. Steviol glycosides are considered high intensity sweeteners (about 250-300 times that of sucrose) and have been used for several years in a number of countries as a sweetener for a range of food products. Stevioside and rebaudioside A are the principal sweetening compounds and generally accompanied by smaller amounts of other steviol glycosides. The taste quality of rebaudioside A is better than stevioside, because of increased sweetness and decreased bitterness (Phytochemistry 68, 2007, 1855-1863).
The structures and chemical abstract service registry numbers for steviol and its glycosides that are the main sweetening agents of the additive steviol glycosides are shown below:
In addition to the above mentioned steviol glycosides, many steviol glycoside derivatives can be obtained for example, by synthetic manipulation or by enzymatic processes. KR10-2008-0085811 herein incorporated by reference, discloses the following steviol glycoside derivatives obtained from enzymatic processes.
As shown, several glucosyl groups can be added on the backbone of a steviol glycoside such as, stevioside and rebaudioside A, by the disclosed enzymatic process. The glycosylated steviol materials with 1 additional glucosyl are referred to as G1, the materials with 2 additional glucosyls are referred to as G2, and so forth. Without limitation, glycosylated steviol glycosides containing even more glucosyl groups can be made.
As a sweetener and sugar substitute, rebaudioside A has a slower onset and longer duration than that of sugar, and be deemed very close to sucrose, although some of its extracts may have a bitter or licorice-like aftertaste at high concentrations. All steviol glycosides are bitter or lingering, some in less degree and some in greater degree.
The relationship between steviol glycoside mixtures, solubility, and how solubility of these mixtures affects the overall taste profile of stevia sweeteners has not been studied in detail.
Therefore, a need exists for glycosidic compositions with superior taste profiles for the food and beverage industry.
Embodiments are presented that surprisingly provide compositions containing a glycosylated steviol glycoside (GSG) or glycosylated steviol glycosides (GSGs) and a steviol glycoside(s). Components in combination with the GSG(s) can include stevia extract, or individual components found in stevia with improved solubility and/or taste profiles over previously reported stevia compositions.
In one aspect of the present invention, a composition is provided that includes one or more glycosylated steviol glycoside and one or more steviol glycoside, wherein the composition is in solid or liquid form. The amount of glycosylated steviol glycoside in the composition is less than about 70 percentage by weight, preferably, less than about 50 percentage by weight, more preferably, from about 10 to less than about 50 percentage by weight, from about 20 to less than about 50 percentage by weight, from about 30 to less than about 50 percentage by weight, from about 40 to less than about 50 percentage by weight, from about 20 to 45 percentage by weight.
The one or more glycosylated steviol glycoside can include glycosylated rebaudioside A, glycosylated stevioside, glycosylated stevioside+glycosylated rebaudioside A, glycosylated rebaudioside B, glycosylated rebaudioside D, glycosylated rebaudioside A+glycosylated rebaudioside B, glycosylated rebaudioside A+glycosylated rebaudioside B+glycosylated stevioside, glycosylated rebaudioside A+glycosylated rebaudioside C, glycosylated rebaudioside A+glycosylated rebaudioside C+glycosylated stevioside, glycosylated rebaudioside A+glycosylated rebaudioside B+glycosylated rebaudioside C, glycosylated rebaudioside A+glycosylated rebaudioside B+glycosylated rebaudioside C+glycosylated stevioside, glycosylated rebaudioside A+glycosylated rebaudioside D, glycosylated rebaudioside D+glycosylated rebaudioside B, or glycosylated rebaudioside A+glycosylated rebaudioside B+glycosylated rebaudioside D.
In particular aspect glycosylated steviol glycoside derived from RA20, RA30, RA40, RA50, RA60, RA80, RA90, RA95, RA97, RA98, RA99, or RA99.5. The glycosylated steviol glycoside can be GSG-RA20, GSG-RA30, GSG-RA40, GSG-RA50, GSG-RA60, GSG-RA80, GSG-RA90, or GSG-RA95, and the GSG-RA20, GSG-RA30, GSG-RA40, GSG-RA50, and GSG-RA60 can include rebaudioside A, rebaudioside A-G1, rebaudioside A-G2, rebaudioside A-G3, rebaudioside A-G4, rebaudioside A-G5, rebaudioside A-G6, rebaudioside A-G7, stevioside, stevioside-G1, stevioside-G2, stevioside-G3, stevioside-G4, stevioside-G5, stevioside G6, and stevioside-G7, and GSG-RA80, or GSG-RA95 can include rebaudioside A, strebaudioside A-G1, rebaudioside A-G2, rebaudioside A-G3, rebaudioside A-G4, rebaudioside A-G5, rebaudioside A-G6, and rebaudioside A-G7.
In another aspect, the composition is an amorphous solid. In some aspects the total glycosides concentration ranges from about 100 ppm to about 1000 ppm, from about 300 ppm to about 500 ppm and preferably about 350 ppm, 400 ppm, or 450 ppm in solution. The compositions of the current embodiments containing any combination of GSG-RA20, GSG-RA30, GSG-RA40, GSG-RA50, GSG-RA95, GSG-RA80, and RA97 together from about 350 ppm to about 450 ppm in solution can provide a SE of 1-20%, preferably 5-15%, and most preferably 7-12%, e.g., 7%, 8%, 9%, 10%, 11%, 12% in solution. In some aspects the compositions further include one or more sweeteners, such as cane sugar, beet sugar, honey, sucrose, fructose, maltose, xylitol, sorbitol, dextrose, glucose, mannitol, arabinose, galactose, mannose, rhamnose, xylose, sucralose, aspartame, stevia acesulfame-K, neotame, thaumatin, erythritol, trehalose, raffinose, cellobiose, tagatose, DOLCIA PRIMA™ allulose, inulin, N—[N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-alpha-aspartyl]-L-phenylalanine 1-methyl ester, glycyrrhizin, thaumatin, monellin, monk fruit and derivatives, mogorosides 1 through 5, or Luohan Guo juice. In other aspects the compositions further include one or more salts, such as sodium carbonate, sodium bicarbonate, sodium chloride, potassium chloride, magnesium chloride, sodium sulfate, magnesium sulfate, and potassium sulfate, or any edible salt. The compositions can also further include cyclodextrin.
In another aspect. a composition is provided that includes one or more partially glycosylated steviol glycoside and one or more steviol glycoside, wherein the composition is in solid or liquid form. The one or more partially glycosylated steviol glycoside prepared by controlling the glycosylation process can contain from about 50% to about 90% glycosylated rebaudioside A, glycosylated stevioside, glycosylated stevioside+glycosylated rebaudioside A, glycosylated rebaudioside B, glycosylated rebaudioside D, glycosylated rebaudioside A+glycosylated rebaudioside B, glycosylated rebaudioside A+glycosylated rebaudioside D, glycosylated rebaudioside D+glycosylated rebaudioside B, or glycosylated rebaudioside A+glycosylated rebaudioside B+glycosylated rebaudioside D, and from about 10% to about 50% stevioside, rebaudioside A, rebaudioside B, rebaudioside C, or rebaudioside D, based on total glycosides or total glycosylated steviol glycosides in the composition.
In another aspect of the current invention, there is disclosed a composition containing a highly soluble multiple glycosylated rebaudioside A glycoside or glycosylated stevioside glycoside, wherein glycosylated rebaudioside A glycoside or glycosylated stevioside glycoside comprises one or more of rebaudioside A, strebaudioside A-G1, rebaudioside A-G2, rebaudioside A-G3, rebaudioside A-G4, rebaudioside A-G5, rebaudioside A-G6, rebaudioside A-G7, stevioside, stevioside-G1, stevioside-G2, stevioside-G3, stevioside-G4, stevioside-G5, stevioside G6, and stevioside-G7. The highly soluble multiple glycosylated rebaudioside A glycoside or glycosylated stevioside glycoside can be dissolved in solution, wherein the solubility of the glycosylated material is greater than 0.5 g per 100 g of water, and wherein the solubilized glycosylated glycoside material remains stable in the water for greater than 10 days at room temperature. In some aspects, a composition including a spray dried or recrystallized multiple glycosylated rebaudioside A glycoside or glycosylated stevioside glycoside and a spray dried or recrystallized stevia extract, wherein the spray dried or recrystallized stevia extract includes rebuadioside A, rebaudioside B, rebaudioside C, rebaudioside D, or rubusoside has a solubility of 0.5 g per 100 g of water and remains stable in the water for greater than 10 days at room temperature. The glycosylated rebaudioside A glycoside or glycosylated stevioside glycoside, for example, and a spray dried or recrystallized stevia extract can be spray dried or recrystallized together or spray dried or recrystallized separately. In other aspects, a composition is provided including a spray dried or recrystallized multiple glycosylated rebaudioside A glycoside or glycosylated stevioside glycoside and a stevia extract or a spray dried or recrystallized stevia extract.
In another aspect there is disclosed a process for the preparation of a composition comprising one or more glycosylated steviol glycosides and one or more steviol glycosides with improved solubility in an aqueous solution comprising the following steps: (1) mixing a steviol glycoside and a GSG with water, (2) heating the mixture while stirring, until the mixture was completely dissolved to obtain a clear solution, (3) further stirring the solution at the temperature, and then cooling to ambient temperature. Step (4) can include subjecting the solution to crystallization or spray drying and the mixture can be heated to 40-100° C., 50-90° C., or even 60-70° C. in step (2).
In the specification and in the claims, the terms “including” and “comprising” are open-ended terms and should be interpreted to mean “including, but not limited to . . . .”. These terms encompass the more restrictive terms “consisting essentially of” and “consisting of.”
It must be noted that as used herein and in the appended claims, the singular forms “a”, “an”, and “the” include plural reference unless the context clearly dictates otherwise. As well, the terms “a” (or “an”), “one or more” and “at least one” can be used interchangeably herein. It is also to be noted that the terms “comprising”, “including”, “characterized by” and “having” can be used interchangeably.
Unless defined otherwise, all technical and scientific terms used herein have the same meanings as commonly understood by one of ordinary skill in the art to which this invention belongs. All publications and patents specifically mentioned herein are incorporated by reference in their entirety for all purposes including describing and disclosing the chemicals, instruments, statistical analyses and methodologies which are reported in the publications which might be used in connection with the invention. All references cited in this specification are to be taken as indicative of the level of skill in the art. Nothing herein is to be construed as an admission that the invention is not entitled to antedate such disclosure by virtue of prior invention.
The phrase “steviol glycoside” is recognized in the art and is intended to include the major and minor constituents of stevia. These include, but are not limited to components of stevia such as Steviol, Steviolbioside, Stevioside, Rebaudioside A (RA), Rebaudioside B (RB), Rebaudioside C (RC), Rebaudioside D (RD), Rebaudioside E (RE), Rebaudioside F (RF), Rebaudioside M (RM, also referred to as Rebaudioside X (RX), Rubusoside and Dulcoside A (DA). or Dulcoside (Dul.), herein Dulcoside A has the same definition as Dulcoside.
A “steviol glycoside” as referred to herein, pertains to a material that includes a steviol glycoside found in the stevia plant, such as rebaudioside A (RA), rebaudioside B (RB), rebaudioside D (RD), Stevioside, and the mixture thereof. The steviol glycoside can be purified before use.
A “glycosylated steviol glycoside” as referred to herein, pertains to a steviol glycoside that is glycosylated at multiple positions (including partially glycosylated steviol glycosides) obtained, for example, by synthetic manipulation or by enzymatic processes, such as GSG-RA50.
The phrase “GSG composition(s)” as used herein is intended to mean a combination of at least one GSG and at least one steviol glycoside. The phrase is also intended to include multiple GSGs and multiple steviol glycosides. Further, a GSG composition can further include additional additives described throughout the specification.
The phrase “stevia containing sweetener” is intended to include any composition that is prepared from a stevia plant, such as a stevia extract, or the individual components found in stevia. The sweetener can include one or more of the components associated with the stevia plant, such as those noted above. The sweetener can also include conventional artificial or natural sweeteners, such as sucrose, glucose, maltose, fructose, mannitol, sorbitol, aspartame, inulin, sucralose, acesulfame-K, sodium cyclamate, mogroside and its derivatives, etc.
The acronym “RAxx” is used herein to denote a purity of Rebaudioside A final product isolated from crude extract of Stevia, where “xx” is a number between 01 and 99 and is the percentage of Rebaudioside A in the dried product. More generally, acronyms of the type “YYxx” are used herein to denote the purity of a given ingredient denoted by the placeholder “YY”, as a mass percentage of a compound, where “xx” is a number between 01 and 99 and is the percentage of product YY in the product. For instance, a compound that is 95% steviol glycosides (“SG”) would be denoted by “SG95”, and a compound that is 97% stevioside (“STV”) would be denoted by “STV97”. A product of that is 97% Rebaudioside A would be denoted by “RA97”. Denoted percentages for RA ranged from 90 to 99.5 include a margin of plus or minus 0.5% point (any from 90% to 99.5%), unless otherwise indicated. Denoted percentages for RA ranged from 70 to less than 90 include a margin of plus or minus 0.5% point (any from 70% to less than 90%), unless otherwise indicated. Denoted percentages for RA ranged from 20 to less than 70 include a margin of plus or minus 0.5% point (any from 20% to less than 70%), unless otherwise indicated. For instance, “99% or higher purity Reb A” would include purity between 98.5% Reb A and RA99.5, whereas “RA97” would include a range of 96.5% to 97.5%. “RA99+” means greater than 99.0% purity Reb A. “Pure Reb A” is denoted as RA99.5, and is defined in U.S. Patent Application Publication No. 2006/0083838.
The phrase “sucrose equivalence” or “SE” 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. For instance, 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 a 12% SE. Soft drink dispensing equipment assumes an SE of 12%, since such equipment is set up for use with sucrose-based syrups.
The phrase “taste profile” is defined as the temporal profile of all basic tastes of a sweetener. The onset and decay of sweetness when a sweetener is consumed, as perceived by trained human tasters and measured in seconds from first contact with a taster's tongue (“onset”) to a cutoff point (typically 180 seconds after onset), is called the “temporal profile of sweetness”. A plurality of such human tasters is called a “sensory panel”. In addition to sweetness, sensory panels can also judge the temporal profile of the other “basic tastes”: bitterness, saltiness, sourness, piquance (aka spiciness), and umami (aka savoriness or meatiness). The onset and decay of bitterness when a sweetener is consumed, as perceived by trained human tasters and measured in seconds from first perceived taste to the last perceived aftertaste at the cutoff point, is called the “temporal profile of bitterness”.
The term “flavor” or “flavor characteristic”, as used herein, is the combined sensory perception of the components of taste, odor, and/or texture. The term “enhance”, as used herein, includes augmenting, intensifying, accentuating, magnifying, and potentiating the sensory perception of a flavor characteristic without changing the nature or quality thereof. The term “modify”, as used herein, 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.
The term “treated” as used herein describes a GSG+steviol glycoside(s) of the current invention with improved solubility and/or taste profiles in an aqueous solution, in comparison with untreated compositions. Treatment includes the following steps: (1) mixing the composition with water, (2) heating the mixture while stirring, until the mixture was completely dissolved to obtain a clear solution, (3) further stirring the solution at the elevated temperature, (4) cooling to ambient temperature, and (5) subjecting the solution to spray drying. In step (2), the mixture can be heated to 30-200° C., preferably 40-120° C., more preferably 50-90° C., most preferably 60-70° C. In an alternative process of the present invention, the step (5) can be replaced by crystallization of the GSG+steviol glycoside(s).
While not to be bound by theory, the inventors have discovered compositions containing glycosylated steviol glycoside (GSG) or glycosylated steviol glycosides (GSGs) and one or more steviol glycosides resulting in improved taste profiles over previously reported stevia compositions.
The abbreviation “GX” is noted throughout the specification and refers to glycosyl groups “G” where “X” is a value from 1 to 20 and refers to the number of glycosyl groups present in the molecule. For example, Stevioside G1 (ST-G1) has one (1) glycosyl group (G), thus “G1”, Stevioside G2 (ST-G2) has two (2) glycosyl groups present, Stevioside G3 (ST-G3) has three (3) glycosyl groups present, Stevioside G4 (ST-G4) has four (4) glycosyl groups present, Stevioside G5 (ST-G5) has five (5) glycosyl groups present, Stevioside G6 (ST-G6) has six (6) glycosyl groups present, Stevioside G7 (ST-G7) has seven (7) groups present, Stevioside G8 (ST-G8) has eight (8) glycosyl groups present, Stevioside G9 (ST-G9) has nine (9) glycosyl groups present, etc. The glycosylation of the molecule can be determined by HPLC-MS as described herein and as exemplified by Example 17.
The technical problems solved by the invention are disclosed and claimed herein.
In one embodiment, glycosylated steviol glycosides (GSGs) can be obtained for example, by synthetic manipulation or by enzymatic processes. The GSGs obtained by these methods are not naturally occurring steviol glycosides. The methods and GSGs found in KR10-2008-0085811 are herein incorporated by reference. Stevioside G1 (ST-G1), Stevioside G2 (ST-G2), Stevioside G3 (ST-G3), Stevioside G4 (ST-G4), Stevioside G5 (ST-G5), Stevioside G6 (ST-G6), Stevioside G7 (ST-G7), Stevioside G8 (ST-G8), Stevioside G9 (ST-G9), Rebaudioside A G1 (RA-G1), Rebaudioside A G2 (RA-G2), Rebaudioside A G3 (RA-G3), Rebaudioside A G4 (RA-G4), Rebaudioside A G5 (RA-G5), Rebaudioside A G6 (RA-G6), Rebaudioside A G7 (RA-G7), Rebaudioside A G8 (RA-G8), Rebaudioside A G9 (RA-G9), Rebaudioside B G1 (RB-G1), Rebaudioside B G2 (RB-G2), Rebaudioside B G3 (RB-G3), Rebaudioside B G4 (RB-G4), Rebaudioside B G5 (RB-G5), Rebaudioside B G6 (RB-G6), Rebaudioside B G7 (RB-G7), Rebaudioside B G8 (RB-G8), Rebaudioside B G9 (RB-G9), Rebaudioside C G1 (RC-G1), Rebaudioside C G2 (RC-G2), Rebaudioside C G3 (RC-G3), Rebaudioside C G4 (RC-G4), Rebaudioside C G5 (RC-G5), Rebaudioside C G6 (RC-G6), Rebaudioside C G7 (RC-G7), Rebaudioside C G8 (RC-G8), Rebaudioside C G9 (RC-G9), or any combination thereof can be incorporated into the sweetener compositions of the current invention. Alternatively in the current embodiments, the glycosylation process can be modified as to provide partially glycosylated steviol glycosides that can have further unique solubility and/or taste profiles.
A suitable method to prepare the glycosylated steviol glycosides (GSGs) can be found, for example, in KR10-2008-0085811 in Examples 1 and 2. It is also anticipated that other steviol glycosides, for example steviol, steviolbioside, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside M, rubusoside and dulcoside A can be enzymatically modified to afford their corresponding multiple glycosylated glycosides: Steviol G1, Steviol G2 Steviol G3, Steviol G4, Steviol G5, Steviol G6, Steviol G7, Steviol G8, Steviol G9, Steviobioside G1, Steviobioside G2, Steviobioside G3, Steviobioside G4, Steviobioside G5, Steviobioside G6, Steviobioside G7, Steviobioside G8, Steviobioside G9, Rebaudioside B G1, Rebaudioside B G2, Rebaudioside B G3, Rebaudioside B G4, Rebaudioside B G5, Rebaudioside B G6, Rebaudioside B G7, Rebaudioside B G8, Rebaudioside B G9, Rebaudioside C G1, Rebaudioside C G2, Rebaudioside C G3, Rebaudioside C G4, Rebaudioside C G5, Rebaudioside C G6, Rebaudioside C G7, Rebaudioside C G8, Rebaudioside C G9, Rebaudioside D G1, Rebaudioside D G2, Rebaudioside D G3, Rebaudioside D G4, Rebaudioside D G5, Rebaudioside D G6, Rebaudioside D G7, Rebaudioside D G8, Rebaudioside D G9, Rebaudioside E G1, Rebaudioside E G2, Rebaudioside E G3, Rebaudioside E G4, Rebaudioside E G5, Rebaudioside E G6, Rebaudioside E G7, Rebaudioside E G8, Rebaudioside E G9, Rebaudioside F G1, Rebaudioside F G2, Rebaudioside F G3, Rebaudioside F G4, Rebaudioside F G5, Rebaudioside F G6, Rebaudioside F G7, Rebaudioside F G8, Rebaudioside F G9, Rebaudioside M G1, Rebaudioside M G2, Rebaudioside M G3, Rebaudioside E G4, Rebaudioside M G5, Rebaudioside M G6, Rebaudioside M G7, Rebaudioside M G8, Rebaudioside M G9, Rubusoside G1, Rubusoside G2, Rubusoside G3, Rubusoside G4, Rubusoside G5, Rubusoside G6, Rubusoside G7, Rubusoside G8, Rubusoside G9, Dulcoside A G1, Dulcoside A G2, Dulcoside A G3, Dulcoside A G4, Dulcoside A G5, Dulcoside A G6, Dulcoside A G7, Dulcoside A G8, and Dulcoside A G9. For example, G1 and G2 of steviol, steviolbioside, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rubusoside and ducoside A are shown below.
The GSGs can be treated individually or in combination as defined in the current application or treated in combination with other steviol glycosides that have not been enzymatically modified that are found in the stevia plant or sweet tea extract. The mixtures of GSGs with steviol glycosides found in the stevia plant or sweet tea extract can provide sweetener compositions with increased solubility and/or improved taste.
In a particular aspect, GSG-RA20, GSG-RA30, GSG-RA40, GSG-RA50, GSG-RA60, GSG-RA70, GSG-RA80, GSG-RA90, GSG-RA95, GSG-RA97, GSG-(RA50+RB8), GSG-(RA30+RC15), and GSG-(RA40+RB8) are GSGs which are used to be combined with steviol glycosides, such as RA, RB, RD, etc. GSG-RA20 is typically prepared from RA20 as a key starting material, GSG-RA30 is typically prepared from RA30 as a key starting material, GSG-RA40 is typically prepared from RA40 as a key starting material, GSG-RA50 is typically prepared from RA50 as a key starting material, GSG-RA60 is typically prepared from RA60 as a key starting material, GSG-RA70 is typically prepared from RA70 as a key starting material, GSG-RA80 is prepared from RA80 as the key starting material, GSG-RA90 is typically prepared from RA90 as a key starting material, GSG-RA95 is typically prepared from RA95 as a key starting material, and GSG-RA97 is prepared from RA97 as a key starting material. Since each composition contains varying concentrations of GSGs and steviol glycosides, then each composition may have different solubility and taste properties. It is envisioned that specific ratios of GSGs and steviol glycosides may have unique and beneficial physical and chemical properties that are unknown and have not been previously disclosed.
All of the components of the composition disclosed herein can be purchased or be made by processes known to those of ordinary skill in the art and combined (e.g., precipitation/co-precipitation, mixing, blending, grounding, mortar and pestal, microemulsion, solvothermal, sonochemical, etc.) or treated as defined by the current invention. Specifically in the current disclosure, any one or more of GSG-RA20, GSG-RA30, GSG-RA40, GSG-RA50, GSG-RA60, GSG-RA70, GSG-RA80, GSG-RA90, GSG-RA95, GSG-RA97, GSG-(RA50+RB8), GSG-(RA30+RC15), and GSG-(RA40+RB8) can be combined with one or more of steviol, stevioside, steviolbioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside M, rubusoside and dulcoside A to provide sweetener compositions with improved solubility and/or improved sweetness. The content of GSG or GSGs from any one or more of GSG-RA20, GSG-RA30, GSG-RA40, GSG-RA50, GSG-RA60, GSG-RA70, GSG-RA80, GSG-RA90, GSG-RA95, GSG-RA97, GSG-(RA50+RB8), GSG-(RA30+RC15), and GSG-(RA40+RB8) mixed with the disclosed steviol glycosides such as the steviol glycosides found in the stevia plant or sweet tea extract can be from 1% wt/wt to 100% wt/wt. A GSG or GSGs, such as any one or more of GSG-RA20, GSG-RA30, GSG-RA40, GSG-RA50, GSG-RA60, GSG-RA70, GSG-RA80, GSG-RA90, GSG-RA95, GSG-RA97, GSG-(RA50+RB8), GSG-(RA30+RC15), and GSG-(RA40+RB8) can be included in the composition at 1% wt/wt, 2% wt/wt, 3% wt/wt, 4% wt/wt, 5 wt/wt, 6% wt/wt, 7% wt/wt, 8% wt/wt. 9% wt/wt, 10% wt/wt, 11% wt/wt, 12% wt/wt, 13% wt/wt, 14% wt/wt, 15% wt/wt, 16% wt/wt, 17% wt/wt, 18% wt/wt, 19% wt/wt, 20% wt/wt, 21% wt/wt, 22% wt/wt, 23% wt/wt, 24% wt/wt, 25% wt/wt, 26% wt/wt, 27% wt/wt, 28% wt/wt, 29% wt/wt, 30% wt/wt, 31% wt/wt, 32% wt/wt, 33% wt/wt, 34% wt/wt, 35% wt/wt, 36% wt/wt, 37% wt/wt, 38% wt/wt, 39% wt/wt, 40% wt/wt, 41% wt/wt, 42% wt/wt, 43% wt/wt, 44% wt/wt, 45% wt/wt, 46% wt/wt, 47% wt/wt, 48% wt/wt, 49% wt/wt, 50% wt/wt, 51% wt/wt, 52% wt/wt, 53% wt/wt, 54% wt/wt, 55% wt/wt, 56% wt/wt, 57% wt/wt, 58% wt/wt, 59% wt/wt, 60% wt/wt, 61% wt/wt, 62% wt/wt, 63% wt/wt, 64% wt/wt, 65% wt/wt, 66% wt/wt, 67% wt/wt, 68% wt/wt, 69% wt/wt, 70% wt/wt, 71% wt/wt, 72% wt/wt, 73% wt/wt, 74% wt/wt, 75% wt/wt, 76% wt/wt, 77% wt/wt, 78% wt/wt, 79% wt/wt, 80% wt/wt, 81% wt/wt, 82% wt/wt, 83% wt/wt, 84% wt/wt, 85% wt/wt, 86% wt/wt, 87% wt/wt, 88% wt/wt, 89% wt/wt, 90% wt/wt, 91% wt/wt, 92% wt/wt, 93% wt/wt, 94% wt/wt, 95% wt/wt, 96% wt/wt, 97 wt/wt, 98% wt/wt, 99% wt/wt, or 100% wt/wt and all ranges between 1 and 100% wt/wt, for example less than about 70 percentage by weight, less than about 50 percentage by weight, from about 1% wt/wt to about 99% wt/wt, from about 1% wt/wt to about 98% wt/wt, from about 1% wt/wt to about 97% wt/wt, from about 1% wt/wt to about 95% wt/wt, from about 1% wt/wt to about 90% wt/wt, from about 1% wt/wt to about 80% wt/wt, from about 1% wt/wt to about 70% wt/wt, from about 1% wt/wt to about 60% wt/wt, from about 1% wt/wt to about 50% wt/wt, from about 1% wt/wt to about 40% wt/wt, from about 1% wt/wt to about 30% wt/wt, from about 1% wt/wt to about 20% wt/wt, from about 1% wt/wt to about 10% wt/wt, from about 1% wt/wt to about 5% wt/wt, from about 2% wt/wt to about 99% wt/wt, from about 2% wt/wt to about 98% wt/wt, from about 2% wt/wt to about 97% wt/wt, from about 2% wt/wt to about 95% wt/wt, from about 2% wt/wt to about 90% wt/wt, from about 2% wt/wt to about 80% wt/wt, from about 2% wt/wt to about 70% wt/wt, from about 2% wt/wt to about 60% wt/wt, from about 2% wt/wt to about 50% wt/wt, from about 2% wt/wt to about 40% wt/wt, from about 2% wt/wt to about 30% wt/wt, from about 2% wt/wt to about 20% wt/wt, from about 2% wt/wt to about 10% wt/wt, from about 2% wt/wt to about 5% wt/wt, from about 3% wt/wt to about 99% wt/wt, from about 3% wt/wt to about 98% wt/wt, from about 3% wt/wt to about 97% wt/wt, from about 3% wt/wt to about 95% wt/wt, from about 3% wt/wt to about 90% wt/wt, from about 3% wt/wt to about 80% wt/wt, from about 3% wt/wt to about 70% wt/wt, from about 3% wt/wt to about 60% wt/wt, from about 3% wt/wt to about 50% wt/wt, from about 3% wt/wt to about 40% wt/wt, from about 3% wt/wt to about 30% wt/wt, from about 3% wt/wt to about 20% wt/wt, from about 3% wt/wt to about 10% wt/wt, from about 3% wt/wt to about 5% wt/wt, from about 5% wt/wt to about 99% wt/wt, from about 5% wt/wt to about 98% wt/wt, from about 5% wt/wt to about 97% wt/wt, from about 5% wt/wt to about 95% wt/wt, from about 5% wt/wt to about 90% wt/wt, from about 5% wt/wt to about 80% wt/wt, from about 5% wt/wt to about 70% wt/wt, from about 5% wt/wt to about 60% wt/wt, from about 5% wt/wt to about 50% wt/wt, from about 5% wt/wt to about 40% wt/wt, from about 5% wt/wt to about 30% wt/wt, from about 5% wt/wt to about 20% wt/wt, from about 5% wt/wt to about 10% wt/wt, from about 10% wt/wt to about 99% wt/wt, from about 10% wt/wt to about 98% wt/wt, from about 10% wt/wt to about 97% wt/wt, from about 10% wt/wt to about 95% wt/wt, from about 10% wt/wt to about 90% wt/wt, from about 10% wt/wt to about 80% wt/wt, from about 10% wt/wt to about 70% wt/wt, from about 10% wt/wt to about 60% wt/wt, from about 10% wt/wt to about 50% wt/wt, from about 10% wt/wt to about 40% wt/wt, from about 10% wt/wt to about 30% wt/wt, from about 10% wt/wt to about 20% wt/wt, from about 20 to less than about 50 percentage by weight, from about 30 to less than about 50 percentage by weight, from about 40 to less than about 50 percentage by weight, and from about 20 to 45 percentage by weight of the sweetening composition.
In another aspect, the one or more steviol glycosides including steviol, stevioside, steviolbioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside M, rubusoside, and dulcoside A are contained in the composition with improved solubility and/or sweetness. The steviol glycosides of the compositions can make up 1% wt/wt, 2% wt/wt, 3% wt/wt, 4% wt/wt, 5% wt/wt, 6% wt/wt, 7% wt/wt, 8% wt/wt, 9% wt/wt, 10% wt/wt, 11% wt/wt, 12% wt/wt, 13% wt/wt, 14% wt/wt, 15% wt/wt, 16% wt/wt, 17% wt/wt, 18% wt/wt, 19% wt/wt, 20% wt/wt, 21 wt/wt, 22% wt/wt, 23% wt/wt, 24% wt/wt, 25% wt/wt, 26% wt/wt, 27% wt/wt, 28% wt/wt, 29% wt/wt, 30% wt/wt, 31% wt/wt, 32% wt/wt, 33% wt/wt, 34% wt/wt, 35% wt/wt, 36% wt/wt, 37% wt/wt, 38% wt/wt, 39% wt/wt, 40% wt/wt, 41% wt/wt, 42% wt/wt, 43% wt/wt, 44% wt/wt, 45% wt/wt, 46% wt/wt, 47% wt/wt, 48% wt/wt, 49% wt/wt, 50% wt/wt, 51% wt/wt, 52% wt/wt, 53% wt/wt, 54% wt/wt, 55% wt/wt, 56% wt/wt, 57% wt/wt, 58% wt/wt, 59% wt/wt, 60% wt/wt, 61% wt/wt, 62% wt/wt, 63% wt/wt, 64% wt/wt, 65% wt/wt, 66% wt/wt, 67% wt/wt, 68% wt/wt, 69% wt/wt, 70% wt/wt, 71% wt/wt, 72% wt/wt, 73% wt/wt, 74% wt/wt, 75% wt/wt, 76% wt/wt, 77% wt/wt, 78% wt/wt, 79% wt/wt, 80% wt/wt, 81% wt/wt, 82% wt/wt, 83% wt/wt, 84% wt/wt, 85% wt/wt, 86% wt/wt, 87% wt/wt, 88% wt/wt, 89% wt/wt, 90% wt/wt, 91% wt/wt, 92% wt/wt, 93% wt/wt, 94% wt/wt, 95% wt/wt, 96% wt/wt, 97% wt/wt, 98% wt/wt, 99% wt/wt, or 100% wt/wt and all ranges between 1 and 100% wt/wt, for example from about 1% wt/wt to about 99% wt/wt, from about 1% wt/wt to about 98% wt/wt, from about 1% wt/wt to about 97% wt/wt, from about 1% wt/wt to about 95% wt/wt, from about 1% wt/wt to about 90% wt/wt, from about 1% wt/wt to about 80% wt/wt, from about 1% wt/wt to about 70% wt/wt, from about 1% wt/wt to about 60% wt/wt, from about 1% wt/wt to about 50% wt/wt, from about 1% wt/wt to about 40% wt/wt, from about 1% wt/wt to about 30% wt/wt, from about 1% wt/wt to about 20% wt/wt, from about 1% wt/wt to about 10% wt/wt, from about 1% wt/wt to about 5% wt/wt, from about 2% wt/wt to about 99% wt/wt, from about 2% wt/wt to about 98% wt/wt, from about 2% wt/wt to about 97% wt/wt, from about 2% wt/wt to about 95% wt/wt, from about 2% wt/wt to about 90% wt/wt, from about 2% wt/wt to about 80% wt/wt, from about 2% wt/wt to about 70% wt/wt, from about 2% wt/wt to about 60% wt/wt, from about 2% wt/wt to about 50% wt/wt, from about 2% wt/wt to about 40% wt/wt, from about 2% wt/wt to about 30% wt/wt, from about 2% wt/wt to about 20% wt/wt, from about 2% wt/wt to about 10% wt/wt, from about 2% wt/wt to about 5% wt/wt, from about 3% wt/wt to about 99% wt/wt, from about 3% wt/wt to about 98% wt/wt, from about 3% wt/wt to about 97% wt/wt, from about 3% wt/wt to about 95% wt/wt, from about 3% wt/wt to about 90% wt/wt, from about 3% wt/wt to about 80% wt/wt, from about 3% wt/wt to about 70% wt/wt, from about 3% wt/wt to about 60% wt/wt, from about 3% wt/wt to about 50% wt/wt, from about 3% wt/wt to about 40% wt/wt, from about 3% wt/wt to about 30% wt/wt, from about 3% wt/wt to about 20% wt/wt, from about 3% wt/wt to about 10% wt/wt, from about 3% wt/wt to about 5% wt/wt, from about 5% wt/wt to about 99% wt/wt, from about 5% wt/wt to about 98% wt/wt, from about 5% wt/wt to about 97% wt/wt, from about 5% wt/wt to about 95% wt/wt, from about 5% wt/wt to about 90% wt/wt, from about 5% wt/wt to about 80% wt/wt, from about 5% wt/wt to about 70% wt/wt, from about 5% wt/wt to about 60% wt/wt, from about 5% wt/wt to about 50% wt/wt, from about 5% wt/wt to about 40% wt/wt, from about 5% wt/wt to about 30% wt/wt, from about 5% wt/wt to about 20% wt/wt, from about 5% wt/wt to about 10% wt/wt, from about 10% wt/wt to about 99% wt/wt, from about 10% wt/wt to about 98% wt/wt, from about 10% wt/wt to about 97% wt/wt, from about 10% wt/wt to about 95% wt/wt, from about 10% wt/wt to about 90% wt/wt, from about 10% wt/wt to about 80% wt/wt, from about 10% wt/wt to about 70% wt/wt, from about 10% wt/wt to about 60% wt/wt, from about 10% wt/wt to about 50% wt/wt, from about 10% wt/wt to about 40% wt/wt, from about 10% wt/wt to about 30% wt/wt, and from about 10% wt/wt to about 20% wt/wt, of the sweetening composition.
In another aspect, the glycosylated steviol glycoside is derived from steviol glycoside comprising rebaudioside A. The rebaudioside A can range from about 20 to about 100 percentage by weight, from about 20 to about 49 percentage by weight, from about 20 to about 40 percentage by weight, from about 60 to about 97 percentage by weight, and from about 50 to about 59 percentage by weight.
In another aspect, the glycosylated steviol glycoside is derived from steviol glycoside comprising rebaudioside A, and rebaudioside B and/or rebaudioside C. The glycosylated steviol glycoside is derived from steviol glycoside comprising from about 20 to about 97 percentage by weight of rebaudioside A, and from about 0 to about 10 percentage by weight of rebaudioside B and/or from about 5 to about 20 percentage by weight of rebaudioside C, from about 30 to about 60 percentage by weight of rebaudioside A, and from about 0.5 to about 8 percentage by weight of rebaudioside B and/or from about 5 to about 18 percentage by weight of rebaudioside C.
In some aspects, the GSG compositions described herein can contain cyclodextrin (CD), such as alpha, beta, and/or gamma cyclodextrin to help improve solubility and/or taste profile. Cyclodextrins are a family of compounds made up of sugar molecules bound together in a ring, cyclic oligosaccharides. They are composed of 5 or more alpha-D-glucopyranoside units linked 1->4, as in amylose. Cyclodextrins are also referred to as cycloamyloses. Cyclodextrin can make up 1% wt/wt, 2% wt/wt, 3% wt/wt, 4% wt/wt, 5% wt/wt, 6% wt/wt, 7% wt/wt, 8% wt/wt. 9% wt/wt, 10% wt/wt, 11% wt/wt, 12% wt/wt, 13% wt/wt, 14% wt/wt, 15% wt/wt, 16% wt/wt, 17% wt/wt, 18% wt/wt, 19% wt/wt, 20% wt/wt, 21% wt/wt, 22% wt/wt, 23% wt/wt, 24% wt/wt, 25% wt/wt, 26% wt/wt, 27% wt/wt, 28% wt/wt, 29% wt/wt, 30% wt/wt, 31% wt/wt, 32% wt/wt, 33% wt/wt, 34% wt/wt, 35% wt/wt, 36% wt/wt, 37% wt/wt, 38% wt/wt, 39% wt/wt, 40% wt/wt, 41% wt/wt, 42% wt/wt, 43% wt/wt, 44% wt/wt, 45% wt/wt, 46% wt/wt, 47% wt/wt, 48% wt/wt, 49% wt/wt, 50% wt/wt, 51% wt/wt, 52% wt/wt, 53% wt/wt, 54% wt/wt, 55% wt/wt, 56% wt/wt, 57% wt/wt, 58% wt/wt, 59% wt/wt, 60% wt/wt, 61% wt/wt, 62% wt/wt, 63% wt/wt, 64% wt/wt, 65% wt/wt, 66% wt/wt, 67% wt/wt, 68% wt/wt, 69% wt/wt, 70% wt/wt, 71% wt/wt, 72% wt/wt, 73% wt/wt, 74% wt/wt, 75% wt/wt, 76% wt/wt, 77% wt/wt, 78% wt/wt, 79% wt/wt, 80% wt/wt, 81% wt/wt, 82% wt/wt, 83% wt/wt, 84% wt/wt, 85% wt/wt, 86% wt/wt, 87% wt/wt, 88% wt/wt, 89% wt/wt, 90% wt/wt, 91% wt/wt, 92% wt/wt, 93% wt/wt, 94% wt/wt, 95% wt/wt, 96% wt/wt, 97% wt/wt, 98% wt/wt, 99% wt/wt, or 100% wt/wt and all ranges between 1 and 100% wt/wt, for example from about 1% wt/wt to about 99% wt/wt, from about 1% wt/wt to about 98% wt/wt, from about 1% wt/wt to about 97% wt/wt, from about 1% wt/wt to about 95% wt/wt, from about 1% wt/wt to about 90% wt/wt, from about 1% wt/wt to about 80% wt/wt, from about 1% wt/wt to about 70% wt/wt, from about 1% wt/wt to about 60% wt/wt, from about 1% wt/wt to about 50% wt/wt, from about 1% wt/wt to about 40% wt/wt, from about 1% wt/wt to about 30% wt/wt, from about 1% wt/wt to about 20% wt/wt, from about 1% wt/wt to about 10% wt/wt, from about 1% wt/wt to about 5% wt/wt, from about 2% wt/wt to about 99% wt/wt, from about 2% wt/wt to about 98% wt/wt, from about 2% wt/wt to about 97% wt/wt, from about 2% wt/wt to about 95% wt/wt, from about 2% wt/wt to about 90% wt/wt, from about 2% wt/wt to about 80% wt/wt, from about 2% wt/wt to about 70% wt/wt, from about 2% wt/wt to about 60% wt/wt, from about 2% wt/wt to about 50% wt/wt, from about 2% wt/wt to about 40% wt/wt, from about 2% wt/wt to about 30% wt/wt, from about 2% wt/wt to about 20% wt/wt, from about 2% wt/wt to about 10% wt/wt, from about 2% wt/wt to about 5% wt/wt, from about 3% wt/wt to about 99% wt/wt, from about 3% wt/wt to about 98% wt/wt, from about 3% wt/wt to about 97% wt/wt, from about 3% wt/wt to about 95% wt/wt, from about 3% wt/wt to about 90% wt/wt, from about 3% wt/wt to about 80% wt/wt, from about 3% wt/wt to about 70% wt/wt, from about 3% wt/wt to about 60% wt/wt, from about 3% wt/wt to about 50% wt/wt, from about 3% wt/wt to about 40% wt/wt, from about 3% wt/wt to about 30% wt/wt, from about 3% wt/wt to about 20% wt/wt, from about 3% wt/wt to about 10% wt/wt, from about 3% wt/wt to about 5% wt/wt, from about 5% wt/wt to about 99% wt/wt, from about 5% wt/wt to about 98% wt/wt, from about 5% wt/wt to about 97% wt/wt, from about 5% wt/wt to about 95% wt/wt, from about 5% wt/wt to about 90% wt/wt, from about 5% wt/wt to about 80% wt/wt, from about 5% wt/wt to about 70% wt/wt, from about 5% wt/wt to about 60% wt/wt, from about 5% wt/wt to about 50% wt/wt, from about 5% wt/wt to about 40% wt/wt, from about 5% wt/wt to about 30% wt/wt, from about 5% wt/wt to about 20% wt/wt, from about 5% wt/wt to about 10% wt/wt, from about 10% wt/wt to about 99% wt/wt, from about 10% wt/wt to about 98% wt/wt, from about 10% wt/wt to about 97% wt/wt, from about 10% wt/wt to about 95% wt/wt, from about 10% wt/wt to about 90% wt/wt, from about 10% wt/wt to about 80% wt/wt, from about 10% wt/wt to about 70% wt/wt, from about 10% wt/wt to about 60% wt/wt, from about 10% wt/wt to about 50% wt/wt, from about 10% wt/wt to about 40% wt/wt, from about 10% wt/wt to about 30% wt/wt, and from about 10% wt/wt to about 20% wt/wt, of the composition.
In another aspect, the GSG compositions disclosed herein may be solubilized in an aqueous solution. The aqueous solution can include water and/or an alcohol, such as one or more of methanol, ethanol, propanol, isopropanol, n-butanol, isobutanol, sec-butanol, tert-butanol, n-pentanol, isopentanol, neopentanol, or combinations thereof.
The water alcohol solution can be less than 60% alcohol, less than 50% alcohol, less than 40% alcohol, less than 30% alcohol, less than 20% alcohol, less than 10% alcohol, less than 5% alcohol, less than 2% alcohol, or less than 1% alcohol by volume.
In another aspect, the compositions containing glycosylated steviol glycosides and steviol glycosides disclosed herein can be provided as solutions with improved sweetness. Specifically, a GSG or GSGs can be combined with one or more of steviol, stevioside, steviolbioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside M, rubusoside, or dulcoside A to provide a sweetened solution with improved sweetness in comparison to each component separately. Alternatively, a GSG or GSGs can be combined with one or more of steviol, stevioside, steviolbioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside M, rubusoside, and dulcoside A and can be treated according to the current invention to provide a sweetened solution with a higher concentration of sweetener having improved sweetness. In a particular aspect, any one or more of GSG or GSGs from GSG-RA20, GSG-RA30, GSG-RA40, GSG-RA50, GSG-RA60, GSG-RA70, GSG-RA80, GSG-RA90, GSG-RA95, GSG-RA97, GSG-(RA50+RB8), GSG-(RA30+RC15), and GSG-(RA40+RB8), combined with steviol, stevioside, steviolbioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside M, rubusoside, or ducoside A can be included in the solution and can range from about 0 to about 2000 ppm of total glycosides, preferably from about 100 ppm to about 1000 ppm of total glycosides, and most preferably from about 300 ppm to about 500 ppm.
In one embodiment, a composition is provided including a GSG and rebaudioside A in solution that has improved sweetness. The GSG can be from GSG-RA50 and the rebaudioside A can be RA50, RA60, RA80, RA95, RA97, RA98, RA99, or RA99.5. The GSG-RA50 can be present in solution at 50 ppm, 100 ppm, 150 ppm, 200 ppm, 250 ppm, 300 ppm, 350 ppm, 400 ppm, 450 ppm, 500 ppm, 550 ppm, 600 ppm, 650 ppm, 700 ppm, 750 ppm, 800 ppm, 850 ppm, 900 ppm, 950 ppm, 1000 ppm or any value or range there between and rebaudioside A can be present at the solution at 50 ppm, 100 ppm, 150 ppm, 200 ppm, 250 ppm, 300 ppm, 350 ppm, 400 ppm, 450 ppm, 500 ppm, 550 ppm, 600 ppm, 650 ppm, 700 ppm, 750 ppm, 800 ppm, 850 ppm, 900 ppm, 950 ppm, 1000 ppm or any value or range there between so the total of steviol glycosides in solution ranges from about 100 ppm to about 2000 ppm, preferably from about 200 ppm to about 1000 ppm, and more preferably from about 300 ppm to about 500 ppm and any value or range there between, specifically 350 ppm, 400 ppm, or 450 ppm. In another embodiment the GSG can be from GSG-RA80 and rebaudioside A can be RA50, RA60, RA80, RA95, RA97, RA98, RA99, or RA99.5. The GSG-RA80 can be present in solution at 50 ppm, 100 ppm, 150 ppm, 200 ppm, 250 ppm, 300 ppm, 350 ppm, 400 ppm, 450 ppm, 500 ppm, 550 ppm, 600 ppm, 650 ppm, 700 ppm, 750 ppm, 800 ppm, 850 ppm, 900 ppm, 950 ppm, 1000 ppm or any value or range there between and rebaudioside A can be present at the solution at 50 ppm, 100 ppm, 150 ppm, 200 ppm, 250 ppm, 300 ppm, 350 ppm, 400 ppm, 450 ppm, 500 ppm, 550 ppm, 600 ppm, 650 ppm, 700 ppm, 750 ppm, 800 ppm, 850 ppm, 900 ppm, 950 ppm, 1000 ppm or any value or range there between so the total of steviol glycosides in solution ranges from about 100 ppm to about 2000 ppm, preferably from about 200 ppm to about 1000 ppm, and more preferably from about 300 ppm to about 500 ppm and any value or range there between, specifically 350 ppm, 400 ppm, or 450 ppm. In yet another embodiment the GSG can be from GSG-RA95 and rebaudioside A can be RA50, RA60, RA80, RA95, RA97, RA98, RA99, or RA99.5. The GSG-RA95 can be present in solution at 50 ppm, 100 ppm, 150 ppm, 200 ppm, 250 ppm, 300 ppm, 350 ppm, 400 ppm, 450 ppm, 500 ppm, 550 ppm, 600 ppm, 650 ppm, 700 ppm, 750 ppm, 800 ppm, 850 ppm, 900 ppm, 950 ppm, 1000 ppm or any value or range there between and rebaudioside A can be present at the solution at 50 ppm, 100 ppm, 150 ppm, 200 ppm, 250 ppm, 300 ppm, 350 ppm, 400 ppm, 450 ppm, 500 ppm, 550 ppm, 600 ppm, 650 ppm, 700 ppm, 750 ppm, 800 ppm, 850 ppm, 900 ppm, 950 ppm, 1000 ppm or any value or range there between so the total of steviol glycosides in solution ranges from about 100 ppm to about 2000 ppm, preferably from about 200 ppm to about 1000 ppm, and more preferably from about 300 ppm to about 500 ppm and any value or range there between, specifically 350 ppm, 400 ppm, or 450 ppm. In yet another embodiment, the GSG can be from GSG-RA20, and rebaudioside A can be RA50, RA60, RA80, RA95, RA97, RA98, RA99, or RA99.5. The GSG-RA20 can be present in solution at 50 ppm, 100 ppm, 150 ppm, 200 ppm, 250 ppm, 300 ppm, 350 ppm, 400 ppm, 450 ppm, 500 ppm, 550 ppm, 600 ppm, 650 ppm, 700 ppm, 750 ppm, 800 ppm, 850 ppm, 900 ppm, 950 ppm, 1000 ppm or any value or range there between and rebaudioside A can be present at the solution at 50 ppm, 100 ppm, 150 ppm, 200 ppm, 250 ppm, 300 ppm, 350 ppm, 400 ppm, 450 ppm, 500 ppm, 550 ppm, 600 ppm, 650 ppm, 700 ppm, 750 ppm, 800 ppm, 850 ppm, 900 ppm, 950 ppm, 1000 ppm or any value or range there between so the total of steviol glycosides in solution ranges from about 100 ppm to about 2000 ppm, preferably from about 200 ppm to about 1000 ppm, and more preferably from about 300 ppm to about 500 ppm and any value or range there between, specifically 350 ppm, 400 ppm, or 450 ppm. In yet another embodiment the GSG can be from GSG-RA40, and rebaudioside A can be RA50, RA60, RA80, RA95, RA97, RA98, RA99, or RA99.5. The GSG-RA40 can be present in solution at 50 ppm, 100 ppm, 150 ppm, 200 ppm, 250 ppm, 300 ppm, 350 ppm, 400 ppm, 450 ppm, 500 ppm, 550 ppm, 600 ppm, 650 ppm, 700 ppm, 750 ppm, 800 ppm, 850 ppm, 900 ppm, 950 ppm, 1000 ppm or any value or range there between and rebaudioside A can be present at the solution at 50 ppm, 100 ppm, 150 ppm, 200 ppm, 250 ppm, 300 ppm, 350 ppm, 400 ppm, 450 ppm, 500 ppm, 550 ppm, 600 ppm, 650 ppm, 700 ppm, 750 ppm, 800 ppm, 850 ppm, 900 ppm, 950 ppm, 1000 ppm or any value or range there between so the total of steviol glycosides in solution ranges from about 100 ppm to about 2000 ppm, preferably from about 200 ppm to about 1000 ppm, and more preferably from about 300 ppm to about 500 ppm and any value or range there between, specifically 350 ppm, 400 ppm, or 450 ppm. Increasing the amount of GSG-RA20, GSG-RA30, or GSG-RA40, or GSG-RA50 or GSG-RA80 or GSG-RA95 can provide a stevia containing composition with increased sweetness and/or solubility compared to an identical composition not containing GSG-RA20, or GSG-RA30, or GSG-RA40, or GSG-RA50 or GSG-RA80 or GSG-RA95. A GSG-RA20, or GSG-RA30, or GSG-RA40, or GSG-RA50 or GSG-RA80 or GSG-RA95 containing composition having increased sweetness can also reduce the amount of other more costly steviol glycosides while at the same time lowering the total amount of steviol glycosides present in the composition. While not to be bound by theory, it is believed that the combination of GSG-RA20, or GSG-RA30, or GSG-RA40, or GSG-RA50 or GSG-RA80 or GSG-RA95 with stevuol glycoside such as RA97, RA75+RB15, RA+RD, RA80+RB10+RD6 at certain ratios provides a synergistic effect to increase sweetness beyond the sweetness expected by simply combining the two different sweeteners, and the combination of GSG-(RA50+RB8), GSG-(RA30+RC15), and GSG-(RA40+RB8) with stevuol glycoside such as RA97 at certain ratios provides a synergistic effect to increase sweetness beyond the sweetness expected by simply combining the two different sweeteners.
The GSG compositions of the current embodiments can also contain one or more salts. The one or more salt can include sodium carbonate, sodium bicarbonate, sodium chloride, potassium chloride, magnesium chloride, sodium sulfate, magnesium sulfate, and potassium sulfate, or any edible salt, for example calcium salts, a metal or metal alkali halide, a metal or metal alkali carbonates, bicarbonates, a metal or metal alkali phosphates, biphosphates, pyrophospate, triphosphate, metaphosphate, a metal or metal alkali sulfate or metabisulfate.
Alternatively other additives can be used in the GSG compositions to enhance 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 GSG compositions noted herein can be used as a sugar substitute alone or in combination with a food product.
The GSG compositions noted herein 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/corm-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 stevia composition as a sole sweetener or as a co-sweetener.
The GSG compositions noted herein can be used in foods and food preparations (e.g., sweeteners, soups, sauces, flavorings, spices, oils, fats, and condiments) from 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 stevia compositions as a sole sweetener or as a co-sweetener.
The GSG compositions noted herein 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 stevia based compositions as a sole sweetener or as a co-sweetener.
The GSG compositions noted herein 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, inhalables, injectables, salves, resins, rinses, pads, floss, implements), and pharmaceutical compounding fillers, syrups, capsules, gels, and coating products.
The GSG compositions noted herein 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 GSG compositions noted herein can be used in goods including sweeteners, co-sweeteners, coated sweetener sticks, frozen confection sticks, medicine spoons (human and veterinary uses), dental instruments, presweetened disposable tableware and utensils, sachets, edible sachets, potpourris, edible potpourris, artificial flowers, edible artificial flowers, clothing, edible clothing, massage oils, and edible massage oils.
The GSG compositions described herein can also be used with conventional sweeteners (cane sugar, beet sugar, honey, syrups, sucrose, fructose, maltose, xylitol, sorbitol, dextrose, glucose, mannitol, arabinose, glatactose, mannose, rhamnose, xylose, monk fruit and derivatives, mogorosides 1 through 5, Lohan Guo juice, and other “natural” sweeteners) and artificial or synthetic sweeteners (cyclamates and salts thereof, saccharin and salts thereof, sucralose, aspartame, a stevia composition, acesulfame-K, neotame, thaumatin, erythritol, trehalose, raffinose, cellobiose, tagatose, DOLCIA PRIMA™ allulose, inulin, N—[N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-alpha-aspartyl]-L-phenylalanine 1-methyl ester (hereinafter abbreviated as “ANS9801”), glycyrrhizin, thaumatin, monellin, and other chemically produced high-intensity sweeteners).
Without limitation, the GSG compositions described herein can each individually be in an amorphous form, each individually in a polymorphic form, each individually in a hydrate form, or mixtures thereof.
The following paragraphs enumerated consecutively from 1 through 48 provide for various aspects of the present invention. In one embodiment, in a first paragraph (1), the present invention provides:
1. A composition comprising one or more glycosylated steviol glycoside and one or more steviol glycoside, wherein the composition is in solid or liquid form.
2. The composition of paragraph 1, wherein the amount of glycosylated steviol glycoside in the composition is less than about 70 percentage by weight.
3. The composition of paragraph 2, wherein the amount of glycosylated steviol glycoside in the composition is less than about 50 percentage by weight.
4. The composition of paragraph 2, wherein the amount of glycosylated steviol glycoside in the composition is about 10 or more by weight, less than about 70 percentage by weight.
5. The composition of paragraph 3, wherein the amount of glycosylated steviol glycoside in the composition is about 10 or more by weight, less than about 50 percentage by weight.
6. The composition of paragraph 5, wherein the amount of glycosylated steviol glycoside in the composition is from about 20 to less than about 50 percentage by weight.
7. The composition of paragraph 5, wherein the amount of glycosylated steviol glycoside in the composition is from about 30 to less than about 50 percentage by weight.
8. The composition of paragraph 5, wherein the amount of glycosylated steviol glycoside in the composition is from about 40 to less than about 50 percentage by weight.
9. The composition of paragraph 5, wherein the amount of glycosylated steviol glycoside in the composition is from about 20 to 45 percentage by weight.
10. The composition of paragraph 1, wherein the glycosylated steviol glycoside is derived from steviol glycoside comprising rebaudioside A.
11. The composition of paragraph 2, wherein the glycosylated steviol glycoside is derived from steviol glycoside comprising rebaudioside A.
12. The composition of paragraph 3, wherein the glycosylated steviol glycoside is derived from steviol glycoside comprising rebaudioside A.
13. The composition of paragraph 4, wherein the glycosylated steviol glycoside is derived from steviol glycoside comprising rebaudioside A.
14. The composition of paragraph 5, wherein the glycosylated steviol glycoside is derived from steviol glycoside comprising rebaudioside A.
15. The composition of paragraph 6, wherein the glycosylated steviol glycoside is derived from steviol glycoside comprising rebaudioside A.
16. The composition of paragraph 7, wherein the glycosylated steviol glycoside is derived from steviol glycoside comprising rebaudioside A.
17. The composition of paragraph 8, wherein the glycosylated steviol glycoside is derived from steviol glycoside comprising rebaudioside A.
18. The composition of paragraph 9, wherein the glycosylated steviol glycoside is derived from steviol glycoside comprising rebaudioside A.
19. The composition of paragraph 10, wherein the glycosylated steviol glycoside is derived from steviol glycoside comprising rebaudioside A ranged from about 20 to about 100 percentage by weight.
20. The composition of paragraph 11, wherein the glycosylated steviol glycoside is derived from glycosylating steviol glycoside comprising rebaudioside A ranged from about 20 to about 100 percentage by weight.
21. The composition of paragraph 12, wherein the glycosylated steviol glycoside is derived from glycosylating steviol glycoside comprising rebaudioside A ranged from about 20 to about 100 percentage by weight.
22. The composition of paragraph 13, wherein the glycosylated steviol glycoside is derived from glycosylating steviol glycoside comprising rebaudioside A ranged from about 20 to about 100 percentage by weight.
23. The composition of paragraph 14, wherein the glycosylated steviol glycoside is derived from glycosylating steviol glycoside comprising rebaudioside A ranged from about 20 to about 100 percentage by weight.
24. The composition of paragraph 15, wherein the glycosylated steviol glycoside is derived from glycosylating steviol glycoside comprising rebaudioside A ranged from about 20 to about 100 percentage by weight.
25. The composition of paragraph 16, wherein the glycosylated steviol glycoside is derived from glycosylating steviol glycoside comprising rebaudioside A ranged from about 20 to about 100 percentage by weight.
26. The composition of paragraph 17, wherein the glycosylated steviol glycoside is derived from glycosylating steviol glycoside comprising rebaudioside A ranged from about 20 to about 100 percentage by weight.
27. The composition of paragraph 18, wherein the glycosylated steviol glycoside is derived from glycosylating steviol glycoside comprising rebaudioside A ranged from about 20 to about 100 percentage by weight.
28. The composition of paragraph 19, wherein the amount of rebaudioside A ranges from about 20 to about 49 percentage by weight.
29. The composition of paragraph 20, wherein the amount of rebaudioside A ranges from about 20 to about 49 percentage by weight.
30. The composition of paragraph 21, wherein the amount of rebaudioside A ranges from about 20 to about 49 percentage by weight.
31. The composition of paragraph 22, wherein the amount of rebaudioside A ranges from about 20 to about 49 percentage by weight.
32. The composition of paragraph 23, wherein the amount of rebaudioside A ranges from about 20 to about 49 percentage by weight.
33. The composition of paragraph 24, wherein the amount of rebaudioside A ranges from about 20 to about 49 percentage by weight.
34. The composition of paragraph 25, wherein the amount of rebaudioside A ranges from about 20 to about 49 percentage by weight.
35. The composition of paragraph 26, wherein the amount of rebaudioside A ranges from about 20 to about 49 percentage by weight.
36. The composition of paragraph 27, wherein the amount of rebaudioside A ranges from about 20 to about 49 percentage by weight.
37. The composition of paragraph 28, wherein the amount of rebaudioside A ranges from about 20 to about 40 percentage by weight.
38. The composition of paragraph 29, wherein the amount of rebaudioside A ranges from about 20 to about 40 percentage by weight.
39. The composition of paragraph 30, wherein the amount of rebaudioside A ranges from about 20 to about 40 percentage by weight.
40. The composition of paragraph 31, wherein the amount of rebaudioside A ranges from about 20 to about 40 percentage by weight.
41. The composition of paragraph 32, wherein the amount of rebaudioside A ranges from about 20 to about 40 percentage by weight.
42. The composition of paragraph 33, wherein the amount of rebaudioside A ranges from about 20 to about 40 percentage by weight.
43. The composition of paragraph 34, wherein the amount of rebaudioside A ranges from about 20 to about 40 percentage by weight.
44. The composition of paragraph 35, wherein the amount of rebaudioside A ranges from about 20 to about 40 percentage by weight.
45. The composition of paragraph 36, wherein the amount of rebaudioside A ranges from about 20 to about 40 percentage by weight.
46. The composition of paragraph 19, wherein the amount of rebaudioside A ranges from about 60 to about 97 percentage by weight.
47. The composition of paragraph 20, wherein the amount of rebaudioside A ranges from about 60 to about 97 percentage by weight.
48. The composition of paragraph 21, wherein the amount of rebaudioside A ranges from about 60 to about 97 percentage by weight.
49. The composition of paragraph 22, wherein the amount of rebaudioside A ranges from about 60 to about 97 percentage by weight.
50. The composition of paragraph 23, wherein the amount of rebaudioside A ranges from about 60 to about 97 percentage by weight.
51. The composition of paragraph 24, wherein the amount of rebaudioside A ranges from about 60 to about 97 percentage by weight.
52. The composition of paragraph 25, wherein the amount of rebaudioside A ranges from about 60 to about 97 percentage by weight.
53. The composition of paragraph 26, wherein the amount of rebaudioside A ranges from about 60 to about 97 percentage by weight.
54. The composition of paragraph 27, wherein the amount of rebaudioside A ranges from about 60 to about 97 percentage by weight.
55. The composition of paragraph 19, wherein the amount of rebaudioside A ranges from about 50 to about 59 percentage by weight.
56. The composition of paragraph 20, wherein the amount of rebaudioside A ranges from about 50 to about 59 percentage by weight.
57. The composition of paragraph 21, wherein the amount of rebaudioside A ranges from about 50 to about 59 percentage by weight.
58. The composition of paragraph 22, wherein the amount of rebaudioside A ranges from about 50 to about 59 percentage by weight.
59. The composition of paragraph 23, wherein the amount of rebaudioside A ranges from about 50 to about 59 percentage by weight.
60. The composition of paragraph 24, wherein the amount of rebaudioside A ranges from about 50 to about 59 percentage by weight.
61. The composition of paragraph 25, wherein the amount of rebaudioside A ranges from about 50 to about 59 percentage by weight.
62. The composition of paragraph 26, wherein the amount of rebaudioside A ranges from about 50 to about 59 percentage by weight.
63. The composition of paragraph 27, wherein the amount of rebaudioside A ranges from about 50 to about 59 percentage by weight.
64. The composition of paragraph 1, wherein the one or more glycosylated steviol glycoside comprises glycosylated rebaudioside A, glycosylated stevioside, glycosylated stevioside+glycosylated rebaudioside A, glycosylated rebaudioside B, glycosylated rebaudioside D, glycosylated rebaudioside A+glycosylated rebaudioside B, glycosylated rebaudioside A+glycosylated rebaudioside D, glycosylated rebaudioside D+glycosylated rebaudioside B, or glycosylated rebaudioside A+glycosylated rebaudioside B+glycosylated rebaudioside D.
65. The composition of paragraph 1, wherein the one or more glycosylated steviol glycoside comprises ≥20% glycosylated rebaudioside A, glycosylated stevioside, glycosylated stevioside+glycosylated rebaudioside A, glycosylated rebaudioside B, glycosylated rebaudioside D, glycosylated rebaudioside A+glycosylated rebaudioside B, glycosylated rebaudioside A+glycosylated rebaudioside D, glycosylated rebaudioside D+glycosylated rebaudioside B, or glycosylated rebaudioside A+glycosylated rebaudioside B+glycosylated rebaudioside D, based on total glycosides or total glycosylated steviol glycosides in the composition.
66. The composition of paragraph 65, wherein the one or more glycosylated steviol glycoside comprises ≥30% glycosylated rebaudioside A, glycosylated stevioside, glycosylated stevioside+glycosylated rebaudioside A, glycosylated rebaudioside B, glycosylated rebaudioside D, glycosylated rebaudioside A+glycosylated rebaudioside B, glycosylated rebaudioside A+glycosylated rebaudioside D, glycosylated rebaudioside D+glycosylated rebaudioside B, or glycosylated rebaudioside A+glycosylated rebaudioside B+glycosylated rebaudioside D, based on total glycosides or total glycosylated steviol glycosides in the composition.
67. The composition of paragraph 66, wherein the one or more glycosylated steviol glycoside comprises ≥40% glycosylated rebaudioside A, glycosylated stevioside, glycosylated stevioside+glycosylated rebaudioside A, glycosylated rebaudioside B, glycosylated rebaudioside D, glycosylated rebaudioside A+glycosylated rebaudioside B, glycosylated rebaudioside A+glycosylated rebaudioside D, glycosylated rebaudioside D+glycosylated rebaudioside B, or glycosylated rebaudioside A+glycosylated rebaudioside B+glycosylated rebaudioside D, based on total glycosides or total glycosylated steviol glycosides in the composition.
68. The composition of paragraph 67, wherein the one or more glycosylated steviol glycoside comprises ≥60% glycosylated rebaudioside A, glycosylated stevioside, glycosylated stevioside+glycosylated rebaudioside A, glycosylated rebaudioside B, glycosylated rebaudioside D, glycosylated rebaudioside A+glycosylated rebaudioside B, glycosylated rebaudioside A+glycosylated rebaudioside D, glycosylated rebaudioside D+glycosylated rebaudioside B, or glycosylated rebaudioside A+glycosylated rebaudioside B+glycosylated rebaudioside D, based on total glycosides or total glycosylated steviol glycosides in the composition.
69. The composition of paragraph 1, wherein the glycosylated steviol glycoside is derived from steviol glycoside comprising rebaudioside A, and rebaudioside B and/or rebaudioside C.
70. The composition of paragraph 2, wherein the glycosylated steviol glycoside is derived from steviol glycoside comprising rebaudioside A, and rebaudioside B and/or rebaudioside C.
71. The composition of paragraph 65, wherein the glycosylated steviol glycoside is derived from steviol glycoside comprising from about 20 to about 97 percentage by weight of rebaudioside A, and from about 0 to about 10 percentage by weight of rebaudioside B and/or from about 5 to about 20 percentage by weight of rebaudioside C.
72. The composition of paragraph 67, wherein the glycosylated steviol glycoside is derived from steviol glycoside comprising from about 30 to about 60 percentage by weight of rebaudioside A, and from about 0.5 to about 8 percentage by weight of rebaudioside B and/or from about 5 to about 18 percentage by weight of rebaudioside C.
73. The composition of paragraph 1, wherein the one or more steviol glycoside is steviol, stevioside, steviolbioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside M, rubusoside, or dulcoside A.
74. The composition of paragraph 73, wherein the one or more steviol glycoside is rebaudioside A, rebaudioside B, rebaudioside D, rebaudioside A+rebaudioside B, rebaudioside A+rebaudioside D, rebaudioside B+rebaudioside D, or rebaudioside A+rebaudioside B+rebaudioside D.
75. The composition of paragraph 73, wherein the steviol glycoside comprises from about 50 to about 99.5 percentage by weight of rebaudioside A.
76. The composition of paragraph 75, wherein the steviol glycoside comprises from about 75 to about 97 percentage by weight of rebaudioside A.
77. The composition of paragraph 76, wherein steviol glycoside further comprises from 0 to about 20 percentage by weight of rebaudioside B and/or from 0 to about 10 percentage by weight of rebaudioside D.
78. The composition of claim 77, wherein steviol glycoside further comprises from about 10 to about 15 percentage by weight of rebaudioside B and/or from about 6 to about 10 percentage by weight of rebaudioside D.
79. The composition of paragraph 75, wherein the rebaudioside A is RA20, RA40, RA50, RA60, RA80, RA95, RA97, RA98, RA99, or RA99.5.
80. The composition of paragraph 79, wherein the glycosylated steviol glycoside derived from the glycosylation of RA50 comprises rebaudioside A, rebaudioside A-G1, rebaudioside A-G2, stevioside, and stevioside-G1, stevioside-G2.
81. The composition of paragraph 80, wherein the glycosylated steviol glycoside derived from the glycosylation of RA50 comprises rebaudioside A, strebaudioside A-G1, rebaudioside A-G2, rebaudioside A-G3, rebaudioside A-G4, rebaudioside A-G5, rebaudioside A-G6, rebaudioside A-G7, glycosylated rebaudioside A having glycosyl group to be more than 7, stevioside, stevioside-G1, stevioside-G2, stevioside-G3, stevioside-G4, stevioside-G5, stevioside G6, stevioside-G7, and glycosylated stevioside having glycosyl group to be more than 7. Glycosylated rebaudioside C can not be detected in the glycosylated steviol glycoside derived from the glycosylation of RA50.
82. The composition of paragraph 79, wherein the glycosylated steviol glycoside derived from the glycosylation of RA80 comprises rebaudioside A, rebaudioside A-G1, rebaudioside A-G2.
83. The composition of paragraph 82, wherein the glycosylated steviol glycoside derived from the glycosylation of RA80 comprises rebaudioside A, rebaudioside A-G1, rebaudioside A-G2, rebaudioside A-G3, rebaudioside A-G4, rebaudioside A-G5, rebaudioside A-G6, rebaudioside A-G7 and glycosylated rebaudioside A having glycosyl group to be more than 7. Glycosylated rebaudioside C can not be detected in the glycosylated steviol glycoside derived from the glycosylation of RA80.
84. The composition of paragraph 79, wherein the glycosylated steviol glycoside derived from the glycosylation of RA95 comprises rebaudioside A, rebaudioside A-G1, rebaudioside A-G2.
85. The composition of paragraph 84, wherein the glycosylated steviol glycoside derived from the glycosylation of RA95 comprises rebaudioside A, rebaudioside A-G1, rebaudioside A-G2, rebaudioside A-G3, rebaudioside A-G4, rebaudioside A-G5, rebaudioside A-G6, rebaudioside A-G7 and glycosylated rebaudioside A having glycosyl group to be more than 7. Glycosylated rebaudioside C can not be detected in the glycosylated steviol glycoside derived from the glycosylation of RA95.
86. The composition of paragraph 79, wherein the glycosylated steviol glycoside derived from the glycosylation of RA20 comprises rebaudioside A, rebaudioside A-G1, rebaudioside A-G2, stevioside, stevioside-G1, stevioside-G2, rebaudioside C, rebaudioside C-G1, and rebaudioside C-G2.
87. The composition of paragraph 86, wherein the glycosylated steviol glycoside derived from the glycosylation of RA20 comprises rebaudioside A, rebaudioside A-G1, rebaudioside A-G2, rebaudioside A-G3, rebaudioside A-G4, rebaudioside A-G5, rebaudioside A-G6, rebaudioside A-G7, glycosylated rebaudioside A having glycosyl group to be more than 7, stevioside, stevioside-G1, stevioside-G2, stevioside-G3, stevioside-G4, stevioside-G5, stevioside G6, stevioside-G7, glycosylated stevioside having glycosyl group to be more than 7, rebaudioside C, rebaudioside C-G1, rebaudioside C-G2, rebaudioside C-G3, rebaudioside C-G4, rebaudioside C-G5, rebaudioside C-G6, rebaudioside C-G7, and glycosylated rebaudioside C having glycosyl group to be more than 7.
88. The composition of paragraph 87, wherein the amount of glycosylated steviol glycoside derived by rebaudioside A is from about 30 to about 40 percentage by weight, the amount of glycosylated steviol glycoside derived by stevioside is from about 20 to about 30 percentage by weight, and the amount of glycosylated steviol glycoside derived by rebaudioside C is from about 10 to about 20 percentage by weight.
89. The composition of paragraph 88, wherein the glycosylated steviol glycoside derived from the glycosylation of RA40 comprises rebaudioside A, rebaudioside A-G1, rebaudioside A-G2, stevioside, stevioside-G1, stevioside-G2, rebaudioside C, rebaudioside C-G1, and rebaudioside C-G2.
90. The composition of paragraph 89, wherein the glycosylated steviol glycoside derived from the glycosylation of RA40 comprises rebaudioside A, rebaudioside A-G1, rebaudioside A-G2, rebaudioside A-G3, rebaudioside A-G4, rebaudioside A-G5, rebaudioside A-G6, rebaudioside A-G7, glycosylated rebaudioside A having glycosyl group to be more than 7, stevioside, stevioside-G1, stevioside-G2, stevioside-G3, stevioside-G4, stevioside-G5, stevioside G6, stevioside-G7, and glycosylated stevioside having glycosyl group to be more than 7. Glycosylated rebaudioside C can not be detected in the glycosylated steviol glycoside derived from the glycosylation of RA40.
91. The composition of paragraph 1, wherein the composition is an amorphous solid.
92. The composition of paragraph 91, wherein the ratio of the one or more glycosylated steviol glycoside to the one or more steviol glycoside is 1 to 0.4 or more; preferably 1 to 1 or more.
93. The composition of paragraph 92, wherein the ratio of the one or more glycosylated steviol glycoside to the one or more steviol glycoside is from about 1:0.4 to about 1:9, preferably 1:1 to 1:9.
94. The composition of paragraph 93, wherein the ratio of the one or more glycosylated steviol glycoside to the one or more steviol glycoside is from about 1:1 to about 1:2.3, preferably 1:1 to 1:1.5, more preferably 1:1.2 to 1:4.
95. The composition of any of paragraph 1, wherein the total glycosides concentration ranges from about 100 ppm to about 1000 ppm in solution.
96. The composition of paragraph 95, wherein the total glycosides concentration ranges from about 300 ppm to about 500 ppm in solution.
97. The composition of paragraph 96, wherein the total glycosides concentration is about 350 ppm, 400 ppm, or 450 ppm in solution.
98. The composition of paragraph 97, wherein glycosylated steviol glycoside derived from RA50 and steviol glycoside of RA97 together comprise from about 350 ppm to about 450 ppm in solution.
99. The composition of paragraph 97, wherein glycosylated steviol glycoside derived from RA95 and steviol glycoside of RA97 together comprise from about 350 ppm to about 450 ppm in solution.
100. The composition of paragraph 97, wherein glycosylated steviol glycoside derived from RA80 and steviol glycoside of RA97 together comprise from about 350 ppm to about 450 ppm in solution.
101. The composition of paragraph 97, wherein glycosylated steviol glycoside derived from RA50, RA80, RA95, and steviol glycoside of RA97 together comprise from about 350 ppm to about 450 ppm in solution.
102. The composition of paragraph 1, wherein the composition provides a SE of 1-20%, preferably 5-15%, and most preferably 7-12%, e.g., 7%, 8%, 9%, 10%, 11%, 12% in solution.
103. The composition of paragraph 1, further comprising one or more sweeteners, such as cane sugar, beet sugar, honey, sucrose, fructose, maltose, xylitol, sorbitol, dextrose, glucose, mannitol, arabinose, glatactose, mannose, rhamnose, xylose, sucralose, aspartame, stevia acesulfame-K, neotame, thaumatin, erythritol, trehalose, raffinose, cellobiose, tagatose, DOLCIA PRIMA™ allulose, inulin, N—[N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-alpha-aspartyl]-L-phenylalanine 1-methyl ester, glycyrrhizin, thaumatin, monellin, monk fruit and derivatives, mogorosides 1 through 5, or Lohan Guo juice.
104. The composition of paragraph 103, the amount of sweeteners is 0.5-10% by weight.
105. The composition of paragraph 1, further comprising one or more salts, such as sodium carbonate, sodium bicarbonate, sodium chloride, potassium chloride, magnesium chloride, sodium sulfate, magnesium sulfate, and potassium sulfate, or any edible salt.
106. A composition comprising one or more half-glycosylated steviol glycoside and one or more steviol glycoside, wherein the composition is in solid or liquid form.
107. The composition of paragraph 106, wherein the one or more half-glycosylated steviol glycoside comprises from about 50% to about 90% glycosylated rebaudioside A, glycosylated stevioside, glycosylated stevioside+glycosylated rebaudioside A, glycosylated rebaudioside B, glycosylated rebaudioside D, glycosylated rebaudioside A+glycosylated rebaudioside B, glycosylated rebaudioside A+glycosylated rebaudioside D, glycosylated rebaudioside D+glycosylated rebaudioside B, or glycosylated rebaudioside A+glycosylated rebaudioside B+glycosylated rebaudioside D, based on total glycosides or total glycosylated steviol glycosides in the composition.
108. The composition of paragraph 107, wherein the one or more steviol glycoside comprises from about 10% to about 50% stevioside, rebaudioside A, rebaudioside B, rebaudioside C, or rebaudioside D, based on total glycosides or total glycosylated steviol glycosides in the composition.
109. A composition comprising a highly soluble multiple glycosylated rebaudioside A glycoside or glycosylated stevioside glycoside, wherein the glycosylated rebaudioside A glycoside or glycosylated stevioside glycoside comprises one or more of rebaudioside A, strebaudioside A-G1, rebaudioside A-G2, rebaudioside A-G3, rebaudioside A-G4, rebaudioside A-G5, rebaudioside A-G6, rebaudioside A-G7, stevioside, stevioside-G1, stevioside-G2, stevioside-G3, stevioside-G4, stevioside-G5, stevioside G6, and stevioside-G7.
110. The highly soluble multiple glycosylated rebaudioside A glycoside or glycosylated stevioside glycoside, wherein the solubility of the glycoside is greater than 0.5 g per 100 g of water.
111. The composition of paragraph 110, wherein the ratio of glycosylated steviol glycoside derived from RA50 to steviol glycosides is 9:1 or more.
112. The highly soluble multiple glycosylated rebaudioside A glycoside or glycosylated stevioside glycoside of paragraph 33, wherein the solubilized glycoside remains stable in the water for greater than 10 days at room temperature.
113. A composition comprising a spray dried or recrystallized multiple glycosylated rebaudioside A glycoside or glycosylated stevioside glycoside and a spray dried or recrystallized stevia extract.
114. The composition of paragraph 113, wherein the spray dried or recrystallized stevia extract comprises rebuadioside A, rebaudioside B, rebaudioside C, rebaudioside D, or rubusoside.
115. The composition of paragraph 114, wherein the spray dried or recrystallized stevia extract has a solubility of 0.5 g per 100 g of water.
116. The composition of paragraph 115 wherein the composition remains stable in the water for greater than 10 days at room temperature.
117. The composition of paragraph 113, wherein the glycosylated rebaudioside A glycoside or glycosylated stevioside glycoside and a spray dried or recrystallized stevia extract are spray dried or recrystallized together.
118. The composition of paragraph 113, wherein the glycosylated rebaudioside A glycoside or glycosylated stevioside glycoside and a spray dried or recrystallized stevia extract are spray dried or recrystallized separately.
119. A composition comprising a spray dried or recrystallized multiple glycosylated rebaudioside A glycoside or glycosylated stevioside glycoside and a stevia extract.
120. A composition comprising a multiple glycosylated rebaudioside A glycoside or glycosylated stevioside glycoside and a spray dried or recrystallized stevia extract.
121. A process for the preparation of a composition comprising one or more glycosylated steviol glycosides and one or more steviol glycosides to provide improved solubility in an aqueous solution comprising the following steps: (1) mixing a glycosylated steviol glycoside and a steviol glycoside with water, (2) heating the mixture while stirring, until the mixture was completely dissolved to obtain a clear solution, (3) further stirring the solution at the temperature, and then cooling to ambient temperature.
122. The process according to paragraph 121, wherein a further step (4) is added to include subjecting the solution to crystallization or spray drying.
123. The process according to paragraph 121 or 122, wherein the mixture is heated to 40-100° C. in step (2).
124. The process according to paragraph 123, wherein the mixture is heated to 50-90° C. in step (2).
125. The process according to paragraph 124, wherein the mixture is heated to 60-70° C. in step (2).
126. The composition of paragraph 1, further comprising cyclodextrin.
In a preferred embodiment, the GSGs used in the present invention are prepared as follows:
i) dissolving tapioca dextrin in RO water,
ii) adding the stevia extract with total steviol glycosides content between 70% and 99% to liquefied dextrin to obtain a mixture, wherein the ratio of dexrin to stevia extract was optimized between 40:60 and 60:40,
iii) adding CGTase enzyme to the mixture and incubating at 60° C. for a desired length of reaction time to glycosylate steviol glycosides with glucose molecules derived from Tapioca dextrin.
iv) after achieving desired ratio of GSG and residual steviol glycoside contents, heating the reaction mixture to 90-100° C. for 30 min to inactivate the CGTase, which is then removed by filter.
v) decoloring and spray drying the resulting solution of GSG, residual steviol glycosides and dextrin.
The invention will be further described with reference to the following non-limiting Examples. It will be apparent to those skilled in the art that many changes can be made in the embodiments described without departing from the scope of the present invention. Thus the scope of the present invention should not be limited to the embodiments described in this application, but only by embodiments described by the language of the claims and the equivalents of those embodiments. Unless otherwise indicated, all percentages are by weight.
Compositions of GSGs and steviol glycosides.
98%
GSG-RA20, GSG-RA30, GSG-RA40, GSG-RA50, GSG-RA60, GSG-RA70, GSG-RA80, GSG-RA90, GSG-RA95, GSG-(RA50+RC5), GSG-(RA30+RC15), GSG-(RA40+RB8) were used in the follow examples. GSG-RA20, GSG-RA30, GSG-RA40, GSG-RA50, GSG-RA60, GSG-RA70, GSG-RA80, GSG-RA90, and GSG-RA95 uses RA with stevioside as starting material. Therefore, it is assumed that GSG-RA20, GSG-RA30, GSG-RA40, GSG-RA50 GSG-RA60, GSG-RA70, GSG-RA80, GSG-RA90, and GSG-RA95 contains stevvioside, stevioside-G1, stevioside-G2, stevioside-G3, stevioside-G4, stevioside-G5, RA, RA-G1, RA-G2, RA-G3, RA-G4, and RA-G5 as the main components.
GSG-RA50 used in the following examples can be prepared as follows: 120 g Tapioca dextrin was dissolved in 2 L water; 100 g stevia extract (RA 53.1%, total steviol glycosides 80.6%) was added to liquefied dextrin to obtain a mixture; the dexrin to stevia extract ratio was 55:45; 5 ml CGTase enzyme was added to the mixture and incubated at 60° C. for 48 hours to glycosylate steviol glycosides with glucose molecules derived from Tapioca dextrin.
After desired ratio of GSG and residual steviol glycoside contents achieved, the reaction mixture was heated to 95° C. for 30 min to inactivate the CGTase, which is then removed by filter.
The resulting solution of GSG, residual steviol glycosides and dextrin is decolored and spray dried. Thus yield 230 g white powder GSG-RA50.
GSG-RA95, GSG-RA60, GSG-RA70, GSG-RA80, GSG-RA90, GSG-RA20, GSG-(RA50+RC5), GSG-(RA30+RC15), GSG-(RA40+RB8) can be prepared respectively by the method as the same as that of GSG-RA50.
Evaluation of taste profile:
1. The components where mixed and then dissolved in aqueous citric acid (pH 3.8) with ultrasound at room temperature and left to sit for 30 min.
2. Panel: 6 persons
3. Method: For the sweetness evaluation of each sample, the sample was tested in pairwise with several sucrose solutions of given sweetness. The sweetness of each sample was compared with those of the sucrose solutions, and the sweetness was evaluated and recorded according to the judgement that the sweetness of the sample was similar to a specific sugar solution or between specific sugar solutions. The results were recorded as the mean value of the results provided by the panel.
For evaluation of taste profile, the samples were tested and were scored 0-5 according to the increasing sugar like, bitterness, aftertaste and lingering taste profiles. The results were recorded as the mean value of the results provided by the panel.
Conditions: The sample were tested in aqueous solution of citric acid at pH 3.8. The control sample was RA97 at 350 ppm, corresponding to 8% SE.
7%
8%
8%
8%
7%
7%
Therefore, the concentration can also be lower or higher, depending on desired applications.
Conclusion: GSG-RA50 improved the taste profile of RA97. Increasing the concentration of GSG-RA50 in the composition increases sugar like (i.e. feels and tastes like sugar). However, the sweetness of the composition decreases at higher ratio of GSG-RA50.
The samples with a solid content of 350 ppm (1, 2-1, 3-1, 4-1, 5-1, 6-1) were selected and examined further as depicted in
The samples with about 8% SE (1, 2-2, 3-3, 4-1, 5-2, 6-3) were selected and examined further. In these samples at high and low RA97 concentration, increased GSG-RA50 was needed to achieve desired sweetness. At lower RA97 concentration, the same sweetness of 100% RA97 could not be obtained even with a large amount of GSG-RA50. Thus in order to maintain 8% SE with a decrease in RA97 concentration using GSG-RA50, the concentration of total solid content was increased until the concentration of RA97 reached 200 ppm, demonstrating that there was synergistic effect at this concentration. At low RA97 concentration, the addition of GSG-RA50 cannot compensate for the sweetness of the reduction of same amount RA97, i.e. additional amount of GSG-RA50 should be added. The tendency was reversed until RA97 reached 200 ppm.
Conditions: The samples were tested in aqueous solution of citric acid at pH 3.8. The control sample was RA97 at 350 ppm, corresponding to 8% SE.
Conclusion: GSG-RA95 improved the taste profile of RA97. With the increase of the ratio of GSG-RA95, the overall taste profile of the composition became more sugar like (i.e. like sugar). However, the sweetness of the composition decreased at a high ratio of GSG-RA95.
The samples with a solid content of 350 ppm (1, 2-1, 3-1, 4-1, 5-1, 6-1) were selected and examined further in
The samples with about 8% SE (1, 2-2, 3-3, 4-1, 5-2, 6-3) were selected and examined further. In these samples at high and low RA97 concentration, increased GSG-RA95 was needed to achieve desired sweetness. At lower RA97 concentration, the same sweetness of 100% RA97 could not be obtained even with a large amount of GSG-RA95. Thus in order to maintain 8% SE with a decrease in RA97 concentration using GSG-RA95, the concentration of total solid content was increased until the concentration of RA97 reached 250 ppm and the effect was maintained until the concentration of RA97 reached 200 ppm, demonstrating that there was synergistic effect at these concentrations.
Conditions: The samples were tested in aqueous solution of citric acid at pH 3.8. The control sample was RA97 at 350 ppm, corresponding to 8% SE.
Conclusion: The mixture of GSG-RA50 and GSG-RA95 improved the taste profile of RA97 at all ratios. The improvement was more significant at a GSG-RA50/GSG-RA95 ratio of 50/150 and 75/125 where the taste profile was more sugar like.
Raw material: RA/RD (RA 93.96%, RD 4.54%)
Conclusion: GSG-RA95 improved both the bitterness and the aftertaste of RA/RD having a wide effective range. In comparison to RA97, RA/RD had wider synergistic range with GSG-RA95.
Raw material: RA/RD, (RA 93.96%, RD 4.54%)
8%
8%
GSG-RA50 improved both the bitterness and the aftertaste of RA/RD. As for the synergistic effects in sweetness, GSG-RA50 was not as good as GSG-RA95 due to a narrow synergistic range.
GSG-RA50 was mixed with various steviol glycosides at a ratio of 1:1, and the taste profile of the mixtures water (500 ppm) were tested.
GSG-RA50 Rich improved the taste profile of RA50.
GSG-RA50 improved the bitter and metallic aftertaste of RA95, but did not alter the sweetness significantly.
GSG-RA50 improved the bitter and metallic aftertaste of RA97, but did not alter the sweetness significantly.
GSG-RA50 improved the bitter and metallic aftertaste of RA98, but did not alter the sweetness significantly.
GSG-RA50 improved the bitter aftertaste of RA99.5, but did not alter the sweetness significantly.
GSG-RA50 did not affect the taste profile of RA/RD, however GSG-RA50 is cheaper than RD and thus will reduce cost.
The sweetness of GSG-RA50 and RA97 compositions at varying concentrations was measured according to the sweetness curve (
Conclusion: The sweetness of GSG-RA50 and RA97 compositions benefit from a synergistic effect that first appears when the concentration of GSG-RA50 reaches 100 ppm.
1%
7%
2%
Calculated SE (ppm sucrose) of GSG-RA50 per ppm=calculated SE of GSG-RA50/concentration of GSG-RA50. Measured sweetness (ppm sucrose) of GSG-RA50 per ppm=(Measured SE-Calculated SE of RA97)/concentration of GSG-RA50.
Conclusion: At 350 ppm total solid content, increasing the amount of GSG-RA50 results in a measured contribution to sweetness that was higher than the calculated value (
Table 21.
1%
8%
2%
7%
8%
Calculated SE (ppm sucrose) of GSG-RA50 per ppm=calculated SE of GSG-RA50/concentration of GSG-RA50. Measured sweetness (ppm sucrose) of GSG-RA50 per ppm=(Measured SE−Calculated SE of RA97)/concentration of GSG-RA50.
Conclusion: At 400 ppm total solid content, increasing the amount of GSG-RA50 results in a measured contribution to sweetness that was higher than the calculated value (
2%
8%
3%
6%
Calculated SE (ppm sucrose) of GSG-RA50 per ppm=calculated SE of GSG-RA50/concentration of GSG-RA50. Measured sweetness (ppm sucrose) of GSG-RA50 per ppm=(Measured SE-Calculated SE of RA97)/concentration of GSG-RA50.
Conclusion: At 450 ppm total solid content, increasing the amount of GSG-RA50 results in a measured contribution to sweetness that was higher than the calculated value (
The sweetness of GSG-RA95 and rebaudioside A, 97% purity (RA) RA97 compositions at varying concentrations was measured according to the sweetness curve (
Conclusion: The sweetness of GSG-RA95 and RA97 compositions benefit from a synergistic effect that first appears when the concentration of GSG-RA95 reaches 100 ppm.
8%
8%
8%
Calculated SE (ppm sucrose) of GSG-RA95 per ppm=calculated SE of GSG-RA95/concentration of GSG-RA95. Measured sweetness (ppm sucrose) of GSG-RA95 per ppm=(Measured SE-Calculated SE of RA97)/concentration of GSG-RA95.
Conclusion: At 350 ppm total solid content, increasing the amount of GSG-RA95 results in a measured contribution to sweetness that was higher than the calculated value (
8%
Calculated SE (ppm sucrose) of GSG-RA95 per ppm=calculated SE of GSG-RA95/concentration of GSG-RA95. Measured sweetness (ppm sucrose) of GSG-RA95 per ppm=(Measured SE-Calculated SE of RA97)/concentration of GSG-RA95.
Conclusion: At 400 ppm total solid content, increasing the amount of GSG-RA95 results in a measured contribution to sweetness that was higher than the calculated value (
2%
8%
3%
6%
Calculated SE (ppm sucrose) of GSG-RA95 per ppm=calculated SE of GSG-RA95/concentration of GSG-RA95. Measured sweetness (ppm sucrose) of GSG-RA95 per ppm=(Measured SE-Calculated SE of RA97)/concentration of GSG-RA95.
Conclusion: At 450 ppm total solid content, increasing the amount of GSG-RA95 results in a measured contribution to sweetness that was higher than the calculated value (
For compositions of RA and GSG-RA50, the solubility can be improved by the treatment of according to the present invention. For composition of RA, RC, or RD and GSG-RA50, the solubility is improved by the treatment according to the present invention, only at higher GSG-RA50 to steviol glycoside ratio.
HPLC-system: Agilent 1100 (quart. Pump, Autosampler, Column oven, UV/VIS-detector coupled to Agilent ESI MS (G1956 A) operated at 350° C., 12 L/min N2, Fragmentor: 150, pos. Scan mode.
Mobile Phase: Acetonitrile/0.01% acetic acid=95/5 at 0 min to 80/20 at 20 min (linear gradient) hold for another 20 minutes, return to source conditions.
Column: Supelcosil-LC-NH2, 250×4.6 mm, 5 μm
Flow rate: 1 mL/min
Temperature: 35° C.
Injection vol: 0.015 mL
GSG-RA50 was characterized by HPLC-MS (
GSG-RA95 was characterized by HPLC-MS (
GSG-RA95 was characterized by HPLC-MS (
HPLC-system: Agilent 1100/1200.
Mobile Phase:
Injector volume: 30.00 μl
Detector: Diode Array Detector and UV
Wavelength: 210 nm
Temperature settings: 45.0° C. Flow rate: 1 mL/min
MS: Agilent G 1956 A
Ionization Mode: API-ES
Scan Parameters
Gas Temp: 300° C. maximum 350° C.
DryingGas: 11.0 Umin maximum 13.0 Umin
Neb Pres: 29 psig maximum 60 psig
Quad Temp: 0° C. maximum 0° C.
VCap (Positive): 3000 V
VCap (Negative): 4000 V
GSG-RA20 was characterized by HPLC-MS (
GSG-RA40 was characterized by HPLC-MS (
GSG-RA85 was characterized by HPLC-MS (
GSG-RA90 was characterized by HPLC-MS (
A sweetness curve was prepared for GSG-RA50 and RA97 compositions (
Calculated sweetness (ppm sugar) of GSG-RA50 per ppm=calculated SE of GSG-RA50/concentration of GSG-RA50. Measured sweetness (ppm sugar) of GSG-RA50 per ppm=(Measured SE-calculated SE of RA97)/concentration of GSG-RA50.
Conclusion: At 200 ppm total solid content, increasing the amount of GSG-RA50 results in a measured contribution to sweetness that was higher than the calculated value as shown in
The samples with total solid content of 350 ppm are shown in Table 35.
1%
7%
2%
Conclusion: At 350 ppm total solid content, increasing the amount of GSG-RA50 results in a measured contribution of sweetness that was higher than the calculated value as shown in
The samples with total solid content of 400 ppm are shown in Table 36.
1%
8%
2%
7%
8%
Conclusion: At 400 ppm total solid content, increasing the amount of GSG-RA50 results in a measured contribution of sweetness that was higher than the calculated value as shown in
The samples with total solid content of 450 ppm are shown in Table 37.
2%
8%
3%
6%
Conclusion: At 450 ppm total solid content, increasing the amount of GSG-RA50 results in a measured contribution of sweetness that was higher than the calculated value as shown in
The samples with total solid content of 500 ppm are shown in Table 38.
Conclusion: At 500 ppm total solid content, increasing the amount of GSG-RA50 results in a measured contribution of sweetness that was higher than the calculated value as shown in
A sweetness curve was prepared for GSG-RA60 and RA97 compositions (
6%
5%
4%
3%
6%
Calculated sweetness (ppm sugar) of GSG-RA60 per ppm=calculated SE of GSG-RA60/concentration of GSG-RA60. Measured sweetness (ppm sugar) of GSG-RA60 per ppm=(Measured SE-calculated SE of RA97)/concentration of GSG-RA60.
Conclusion: At 350 ppm total solid content, increasing the amount of GSG-RA60 results in a measured contribution of sweetness that rises continuously as shown in
A sweetness curve was prepared for GSG-RA70 and RA97 compositions (
6%
7%
5%
2%
7%
4%
3%
7%
3%
6%
Calculated sweetness (ppm sugar) of GSG-RA70 per ppm=calculated SE of GSG-RA70/concentration of GSG-RA70. Measured sweetness (ppm sugar) of GSG-RA70 per ppm=(Measured SE-calculated SE of RA97)/concentration of GSG-RA70.
Conclusion: At 350 ppm total solid content, increasing the amount of GSG-RA70 results in a measured contribution of sweetness that rises continuously as shown in
A sweetness curve was prepared for GSG-RA80 and RA97 compositions (
8%
8%
7%
At 350 ppm total solid content, a synergistic effect was found at a range of 200-250 ppm RA97 and 100-150 ppm GSG-RA80.
The sweetness of GSG-RA80 or RA97 at each concentration was read according to the sweetness curve, and the combined sweetness of each composition of GSG-RA80 and RA97 was calculated and compared with measured value in Table 42.
8%
8%
7%
6%
7%
Calculated sweetness (ppm sucrose) of GSG-RA80 per ppm=calculated SE of GSG-RA80/concentration of GSG-RA80. Measured sweetness (ppm sucrose) of GSG-RA80 per ppm=(Measured SE−calculated SE of RA97)/concentration of GSG-RA80.
Conclusion: At 350 ppm total solid content, increasing the amount of GSG-RA80 results in a measured contribution of sweetness that rises continuously as shown in
A sweetness curve was prepared for GSG-RA90 and RA97 compositions (
6%
7%
5%
2%
7%
4%
3%
7%
6%
Calculated sweetness (ppm sugar) of GSG-RA90 per ppm=calculated SE of GSG-RA90/concentration of GSG-RA90. Measured sweetness (ppm sugar) of GSG-RA90 per ppm=(Measured SE-calculated SE of RA97)/concentration of GSG-RA90.
Conclusion: At 350 ppm total solid content, increasing the amount of GSG-RA90 results in a measured contribution of sweetness that rises continuously as shown in
A sweetness curve was prepared for GSG-RA95 and RA97 compositions (
1%
3%
Calculated sweetness (ppm sugar) of GSG-RA95 per ppm=calculated SE of GSG-RA95/concentration of GSG-RA95. Measured sweetness (ppm sugar) of GSG-RA95 per ppm=(Measured SE-calculated SE of RA97)/concentration of GSG-RA95.
Conclusion: At 200 ppm total solid content, increasing the amount of GSG-RA95 results in a measured contribution to sweetness that was higher than the calculated value as shown in
The samples with total solid content of 350 ppm are shown in Table 45.
1%
7%
6%
5%
4%
3%
Conclusion: At 350 ppm total solid content, increasing the amount of GSG-RA95 results in a measured contribution of sweetness that was higher than the calculated value as shown in
The samples with total solid content of 400 ppm are shown in Table 46.
8%
3%
Conclusion: At 400 ppm total solid content, increasing the amount of GSG-RA50 results in a measured contribution of sweetness that was higher than the calculated value as shown in
The samples with total solid content of 450 ppm are shown in Table 47.
3%
8%
8%
Conclusion: At 450 ppm total solid content, increasing the amount of GSG-RA50 results in a measured contribution of sweetness that was higher than the calculated value as shown in
The samples with total solid content of 500 ppm are shown in Table 48.
9%
4%
7%
Conclusion: At 500 ppm total solid content, increasing the amount of GSG-RA95 results in a measured contribution of sweetness that was higher than the calculated value as shown in
Evaluating the taste profile of RA50/RC5 and GSG-RC5, in order to find out the taste improvement effect to RA50/RC5 by glycosylating.
Conditions: The samples were tested in aqueous solution of citric acid at pH 3.8.
The samples were as follows
The concentration of GSG-(RA50+RC5) is twice as high as RA50/RC5 in order to make the sweetness of them similar.
Glycosylating can improve the taste profile of RA50/RC5 significantly.
Evaluating the taste profile of RA30/RC15 and GSG-(RA50+RC5), in order to find out the taste improvement effect to RA30/RC15 by glycosylating.
The samples were tested in aqueous solution of citric acid at pH 3.8.
The samples were as follows:
The concentration of GSG-(RA30+RC15) is twice as high as RA30/RC15 in order to make the sweetness of them similar.
Glycosylating can improve the taste profile of RA30/RC15 significantly.
Evaluating the taste profile of RA40/RB8 and GSG-(RA40+RB8), in order to find out the taste improvement effect to RA40/RB8 by glycosylating.
The samples were tested in aqueous solution of citric acid at pH 3.8.
The samples were as follows:
The concentration of GSG-(RA40+RB8) is twice as high as RA40/RB8 in order to make the sweetness of them similar.
Glycosylating can improve the taste profile of RA40/RB8 significantly.
Evaluating the taste profile of compositions of GSG-(RA50+RC5) and RA97, in order to find out the optimized ratio with the best synergistic taste effects.
The samples were tested in aqueous solution of citric acid at pH 3.8.
The control sample was RA97 at 400 ppm, corresponding to 8.3% SE.
The samples were as follows:
Sweetness curve of GSG-(RA50+RC5) and RA97 was shown as
Taste profile of RA97/GSG-(RA50+RC5) composition was shown as follows:
The taste of RA97 was improved by GSG-(RA50+RC5), especially at the ratio of 3:1 to 1:1.
As for the synergistic effect, it can be found that
Calculated sweetness (ppm sugar) of GSG-(RA50+RC5) per ppm=calculated SE of GSG-(RA50+RC5)/concentration of GSG-RC5.
Measured sweetness (ppm sugar) of GSG-(RA50+RC5) per ppm=(Measured SE-calculated SE of RA97)/concentration of GSG-(RA50+RC5).
The data were showed in
It is found that at 400 ppm total solid content, with the increase of the amount of GSG-(RA50+RC5), its measured contribution of sweetness was higher than calculated value. Significant synergistic effect was found when GSG-(RA50+RC5)>150 ppm, although the optimized range was 150-200 ppm.
Evaluating the taste profile of compositions of GSG-(RA30+RC15) and RA97, in order to find out the optimized ratio with the best synergistic taste effects.
The samples were tested in aqueous solution of citric acid at pH 3.8.
The control sample was RA97 at 400 ppm, corresponding to 8.3% SE.
The samples were as follows:
Sweetness curve of GSG-(RA30+RC15) and RA97 was shown in
Taste profile of RA97/GSG-(RA30+RC15) composition was shown as follows:
The taste of RA97 was improved by GSG-(RA30+RC15).
As for the synergistic effect, it can be found in Table 60.
Calculated sweetness (ppm sugar) of GSG-(RA30+RC15) per ppm=calculated SE of GSG-(RA30+RC15)/concentration of GSG-(RA30+RC15)
Measured sweetness (ppm sugar) of GSG-(RA30+RC15) per ppm=(Measured SE-calculated SE of RA97)/concentration of GSG-(RA30+RC15)
The data were showed in
It is found that at 400 ppm total solid content, with the increase of the amount of GSG-(RA30+RC15), its measured contribution of sweetness was higher than calculated value. Significant synergistic effect was found when GSG-(RA30+RC15)>100 ppm, although the optimized range was 100-150 ppm.
Evaluating the taste profile of compositions of GSG-(RA40+RB8) and RA97, in order to find out the optimized ratio with the best synergistic taste effects.
The samples were tested in aqueous solution of citric acid at pH 3.8.
The control sample was RA97 at 400 ppm, corresponding to 8.3% SE.
The samples were as follows:
Sweetness curve of GSG-(RA40+RB8) and RA97 was shown in
Taste profile of RA97/GSG-(RA40+RB8) composition was shown in Table 62.
The taste of RA97 was improved by GSG-(RA40+RB8).
As for the synergistic effect, it can be found in table 63.
Calculated sweetness (ppm sugar) of GSG-(RA40+RB8) per ppm=calculated SE of GSG-(RA40+RB8)/concentration of GSG-(RA40+RB8)
Measured sweetness (ppm sugar) of GSG-(RA40+RB8) per ppm=(Measured SE-calculated SE of RA97)/concentration of GSG-(RA40+RB8)
The data was showed in
It is found that at 400 ppm total solid content, with the increase of the amount of GSG-(RA40+RB8), its measured contribution of sweetness was higher than calculated value. Significant synergistic effect was found when GSG-(RA40+RB8)>150 ppm, although the optimized range was 200-300 ppm.
Evaluating the taste profile of compositions of GSG-RA20 and RA/RB/RD composition, in order to find out the optimized ratio with the best synergistic taste effects.
The samples were tested in aqueous solution of citric acid at pH 3.8.
The control sample was RA/RB/RD at 400 ppm, corresponding to 8.3% SE.
The samples were as follows:
Sweetness curve of GSG-RA20 and RA/RB/RD composition was shown as
Taste profile of RA/RB/RD/GSG-RA20 composition was shown in table 65.
As for the synergistic effect, it can be found in table 66.
Calculated sweetness (ppm sugar) of GSG-RA20 per ppm=calculated SE of GSG-RA20/concentration of GSG-RA20
Measured sweetness (ppm sugar) of GSG-RA20 per ppm=(Measured SE−calculated SE of RA-B-D composition)/concentration of GSG-RA20
The data were showed in
It is found that at 400 ppm total solid content, with the increase of the amount of GSG-RA20, its measured contribution of sweetness was higher than calculated value. Significant synergistic effect was found when GSG-RA20>100 ppm, although the optimized range was 150-200 ppm.
Evaluating the taste profile of compositions of GSG-RA95 and RA75/RB15, in order to find out the optimized ratio with the best synergistic taste effects.
The samples were tested in aqueous solution of citric acid at pH 3.8.
The control sample was RA75/RB15 at 400 ppm, corresponding to 7.0% SE.
The samples were as follows:
Sweetness curve of GSG-RA95 and RA75/RB15 was shown in
Taste profile of RA75/RB15/GSG-RA95 composition was shown in table 68.
The taste of RA75/RB15 was improved by GSG-RA95 although the taste of itself is good enough.
As for the synergistic effect, it can be found in table 69.
Calculated sweetness (ppm sugar) of GSG-RA95 per ppm=calculated SE of GSG-RA95/concentration of GSG-RA95
Measured sweetness (ppm sugar) of GSG-RA95 per ppm=(Measured SE−calculated SE of RA75/RB15)/concentration of GSG-RA95
The data were showed in
It is found that at 400 ppm total solid content, with the increase of the amount of GSG-RA95, its measured contribution of sweetness was higher than calculated value. Significant synergistic effect was found when GSG-RA95>150 ppm, although the optimized range was 150-200 ppm.
Evaluating the taste profile of compositions of GSG-RA95 and RA/RD, in order to find out the optimized ratio with the best synergistic taste effects.
The samples were tested in aqueous solution of citric acid at pH 3.8.
The control sample was RA/RD at 400 ppm, corresponding to 6.5% SE.
The samples were as follows:
Sweetness curve of GSG-RA95 and RA/RD was shown as
Taste profile of RA/RD/GSG-RA95 composition was shown in table 71.
The taste of RA/RD was improved by GSG-RA95 by reducing the bitterness and lingering.
As for the synergistic effect, it can be found in table 72.
Calculated sweetness (ppm sugar) of GSG-RA95 per ppm=calculated SE of GSG-RA95/concentration of GSG-RA95
Measured sweetness (ppm sugar) of GSG-RA95 per ppm=(Measured SE−calculated SE of RA/RD)/concentration of GSG-RA95
The data were showed in
It is found that at 400 ppm total solid content, with the increase of the amount of GSG-RA95, its measured contribution of sweetness was higher than calculated value. Significant synergistic effect was found when GSG-RA95>100 ppm, although the optimized range was 100-250 ppm.
Evaluating the taste profile of compositions of GSG-RA95 and RA80/RB10/RD6, in order to find out the optimized ratio with the best synergistic taste effects.
The samples were tested in aqueous solution of citric acid at pH 3.8.
The control sample was RA80/RB10/RD6 at 400 ppm, corresponding to 8.3% SE.
The samples were as follows:
Sweetness curve of GSG-RA95 and RA80/RB10/RD6 was shown as
Taste profile of RA80/RB10/RD6/GSG-RA95 composition was shown in table 74.
As for the synergistic effect, it can be found in table 75.
Calculated sweetness (ppm sugar) of GSG-RA95 per ppm=calculated SE of GSG-RA95/concentration of GSG-RA95
Measured sweetness (ppm sugar) of GSG-RA95 per ppm=(Measured SE−calculated SE of RA80/RB10/RD6)/concentration of GSG-RA95
The data were showed in
It is found that at 400 ppm total solid content, with the increase of the amount of GSG-RA95, its measured contribution of sweetness was higher than calculated value. Significant synergistic effect was found when GSG-RA95>150 ppm, although the optimized range was 200-250 ppm.
Evaluating the taste profile of compositions of GSG-RA80 and RA75/RB15, in order to find out the optimized ratio with the best synergistic taste effects.
The samples were tested in aqueous solution of citric acid at pH 3.8.
The control sample was RA75/RB15 at 400 ppm, corresponding to 7.0% SE.
The samples were as follows:
Sweetness curve of GSG-RA80 and RA75/RB15 was shown as
Taste profile of RA75/RB15/GSG-RA80 composition was shown in table 77.
As for the synergistic effect, it can be found in table 78.
Calculated sweetness (ppm sugar) of GSG-RA80 per ppm=calculated SE of GSG-RA80/concentration of GSG-RA80
Measured sweetness (ppm sugar) of GSG-RA80 per ppm=(Measured SE−calculated SE of RA75/RB15)/concentration of GSG-RA80
The data were showed in
It is found that at 400 ppm total solid content, with the increase of the amount of GSG-RA80, its measured contribution of sweetness was higher than calculated value. Significant synergistic effect was found when GSG-RA80>150 ppm, although the optimized range was 150-250 ppm.
Evaluating the taste profile of compositions of GSG-RA80 and RA/RD, in order to find out the optimized ratio with the best synergistic taste effects.
The samples were tested in aqueous solution of citric acid at pH 3.8.
The control sample was RA/RD at 400 ppm, corresponding to 6.5% SE.
The samples were as follows:
Sweetness curve of GSG-RA80 and RA/RD was shown as
Taste profile of RA/RD/GSG-RA80 composition was shown in table 80.
The taste of RA/RD was improved by GSG-RA80 by reducing the bitterness and lingering.
As for the synergistic effect, it can be found in table 81.
Calculated sweetness (ppm sugar) of GSG-RA80 per ppm=calculated SE of GSG-RA80/concentration of GSG-RA80
Measured sweetness (ppm sugar) of GSG-RA80 per ppm=(Measured SE−calculated SE of RA/RD)/concentration of GSG-RA80
The data were showed in
It is found that at 400 ppm total solid content, with the increase of the amount of GSG-RA80, its measured contribution of sweetness was higher than calculated value. Significant synergistic effect was found when GSG-RA80 was 100-200 ppm, although the optimized range was 100-150 ppm.
Evaluating the taste profile of compositions of GSG-RA80 and RA80/RB10/RD6, in order to find out the optimized ratio with the best synergistic taste effects.
The samples were tested in aqueous solution of citric acid at pH 3.8.
The control sample was RA80/RB10/RD6 at 400 ppm, corresponding to 8.3% SE.
The samples were as follows:
Sweetness curve of GSG-RA80 and RA80/RB10/RD6 was shown in
Taste profile of RA80/RB10/RD6/GSG-RA80 composition was shown in table 83.
As for the synergistic effect, it can be found in table 84.
Calculated sweetness (ppm sugar) of GSG-RA80 per ppm=calculated SE of GSG-RA80/concentration of GSG-RA80
Measured sweetness (ppm sugar) of GSG-RA80 per ppm=(Measured SE−calculated SE of RA80/RB10/RD6)/concentration of GSG-RA80
The data were showed in
It is found that at 400 ppm total solid content, with the increase of the amount of GSG-RA80, its measured contribution of sweetness was higher than calculated value. Significant synergistic effect was found when GSG-RA80>150 ppm, although the optimized range was 250-300 ppm.
Evaluating the taste profile of compositions of GSG-RA50 and RA75/RB15, in order to find out the optimized ratio with the best synergistic taste effects.
The samples were tested in aqueous solution of citric acid at pH 3.8.
The control sample was RA75/RB15 at 400 ppm, corresponding to 7.0% SE.
The samples were as follows:
Sweetness curve of GSG-RA50 and RA75/RB15 was shown in
Taste profile of RA75/RB15/GSG-RA50 composition was shown in table. 86.
As for the synergistic effect, it can be found in table 87.
Calculated sweetness (ppm sugar) of GSG-RA50 per ppm=calculated SE of GSG-RA50/concentration of GSG-RA50
Measured sweetness (ppm sugar) of GSG-RA50 per ppm=(Measured SE−calculated SE of RA75/RB15)/concentration of GSG-RA50
The data were showed in
It is found that at 400 ppm total solid content, with the increase of the amount of GSG-RA50, its measured contribution of sweetness was higher than calculated value. Significant synergistic effect was found when GSG-RA50>100 ppm, although the optimized range was 100-200 ppm.
Evaluating the taste profile of compositions of GSG-RA50 and RA/RD, in order to find out the optimized ratio with the best synergistic taste effects.
The samples were tested in aqueous solution of citric acid at pH 3.8.
The control sample was RA/RD at 400 ppm, corresponding to 6.5% SE.
The samples were as follows:
Sweetness curve of GSG-RA50 and RA/RD was shown in
Taste profile of RA/RD/GSG-RA50 composition was shown in table 89.
The taste of RA/RD was improved by GSG-RA50 by reducing the bitterness and lingering.
As for the synergistic effect, it can be found in table 90.
Calculated sweetness (ppm sugar) of GSG-RA50 per ppm=calculated SE of GSG-RA50/concentration of GSG-RA50
Measured sweetness (ppm sugar) of GSG-RA50 per ppm=(Measured SE−calculated SE of RA/RD)/concentration of GSG-RA50
The data were showed in
It is found that at 400 ppm total solid content, with the increase of the amount of GSG-RA50, its measured contribution of sweetness was higher than calculated value. Significant synergistic effect was found when GSG-RA50>100 ppm, although the optimized range was 100-200 ppm.
Evaluating the taste profile of compositions of GSG-RA50 and RA80/RB10/RD6, in order to find out the optimized ratio with the best synergistic taste effects.
The samples were tested in aqueous solution of citric acid at pH 3.8.
The control sample was RA80/RB10/RD6 at 400 ppm, corresponding to 8.3% SE.
The samples were as follows:
Sweetness curve of GSG-RA50 and RA80/RB10/RD6 was shown as
Taste profile of RA80/RB10/RD6/GSG-RA50 composition was shown in table 92.
As for the synergistic effect, it can be found in table 93.
Calculated sweetness (ppm sugar) of GSG-RA50 per ppm=calculated SE of GSG-RA50/concentration of GSG-RA50
Measured sweetness (ppm sugar) of GSG-RA50 per ppm=(Measured SE−calculated SE of RA80/RB10/RD6)/concentration of GSG-RA50
The data were showed in
It is found that at 400 ppm total solid content, with the increase of the amount of GSG-RA50, its measured contribution of sweetness was higher than calculated value. Significant synergistic effect was found when GSG-RA50>150 ppm, although the optimized range was 150-200 ppm.
Evaluating the taste profile of compositions of GSG-RA40 and RA75/RB15, in order to find out the optimized ratio with the best synergistic taste effects.
The samples were tested in aqueous solution of citric acid at pH 3.8.
The control sample was RA75/RB15 at 400 ppm, corresponding to 7.0% SE.
The samples were as follows:
Sweetness curve of GSG-RA40 and RA75/RB15 was shown in
Taste profile of RA75/RB15/GSG-RA40 composition was shown in table 95.
As for the synergistic effect, it can be found in table 96.
Calculated sweetness (ppm sugar) of GSG-RA40 per ppm=calculated SE of GSG-RA40/concentration of GSG-RA40
Measured sweetness (ppm sugar) of GSG-RA40 per ppm=(Measured SE−calculated SE of RA75/RB15)/concentration of GSG-RA40
The data were showed in
It is found that at 400 ppm total solid content, with the increase of the amount of GSG-RA40, its measured contribution of sweetness was higher than calculated value. Significant synergistic effect was found when GSG-RA40>150 ppm, although the optimized range was 150-200 ppm.
Evaluating the taste profile of compositions of GSG-RA40 and RA/RD, in order to find out the optimized ratio with the best synergistic taste effects.
The samples were tested in aqueous solution of citric acid at pH 3.8.
The control sample was RA/RD at 400 ppm, corresponding to 6.5% SE.
The samples were as follows:
Sweetness curve of GSG-RA40 and RA/RD was shown in
Taste profile of RA/RD/GSG-RA40 composition was shown in table 98.
As for the synergistic effect, it can be found in table 99.
Calculated sweetness (ppm sugar) of GSG-RA40 per ppm=calculated SE of GSG-RA40/concentration of GSG-RA40
Measured sweetness (ppm sugar) of GSG-RA40 per ppm=(Measured SE−calculated SE of RA/RD)/concentration of GSG-RA40
The data were showed in
It is found that at 400 ppm total solid content, with the increase of the amount of GSG-RA40, its measured contribution of sweetness was higher than calculated value. Significant synergistic effect was found when GSG-RA40>150 ppm, although the optimized range was 150-250 ppm.
Evaluating the taste profile of compositions of GSG-RA40 and RA80/RB10/RD6, in order to find out the optimized ratio with the best synergistic taste effects.
The samples were tested in aqueous solution of citric acid at pH 3.8.
The control sample was RA80/RB10/RD6 at 400 ppm, corresponding to 8.3% SE.
The samples were as follows:
Sweetness curve of GSG-RA40 and RA80/RB10/RD6 was shown as
Taste profile of RA80/RB10/RD6/GSG-RA40 composition was shown in table 101.
As for the synergistic effect, it can be found in table 102.
Calculated sweetness (ppm sugar) of GSG-RA40 per ppm=calculated SE of GSG-RA40/concentration of GSG-RA40
Measured sweetness (ppm sugar) of GSG-RA40 per ppm=(Measured SE−calculated SE of RA80/RB10/RD6)/concentration of GSG-RA40
The data were showed in
It is found that at 400 ppm total solid content, with the increase of the amount of GSG-RA40, its measured contribution of sweetness was higher than calculated value. Significant synergistic effect was found when GSG-RA40>150 ppm, although the optimized range was 150-250 ppm.
Evaluating the taste profile of compositions of GSG-RA20 and RA75/RB15, in order to find out the optimized ratio with the best synergistic taste effects.
The samples were tested in aqueous solution of citric acid at pH 3.8.
The control sample was RA75/RB15 at 400 ppm, corresponding to 7.0% SE.
The samples were as follows:
Sweetness curve of GSG-RA20 and RA75/RB15 was shown as
Taste profile of RA75/RB15/GSG-RA20 composition was shown in table 104.
As for the synergistic effect, it can be found in table 105
Calculated sweetness (ppm sugar) of GSG-RA20 per ppm=calculated SE of GSG-RA20/concentration of GSG-RA20
Measured sweetness (ppm sugar) of GSG-RA20 per ppm=(Measured SE−calculated SE of RA75/RB15)/concentration of GSG-RA20
The data were showed in
It is found that at 400 ppm total solid content, with the increase of the amount of GSG-RA20, its measured contribution of sweetness was higher than calculated value. Significant synergistic effect was found when GSG-RA20>100 ppm, although the optimized range was 100-200 ppm.
Evaluating the taste profile of compositions of GSG-RA20 and RA/RD, in order to find out the optimized ratio with the best synergistic taste effects.
The samples were tested in aqueous solution of citric acid at pH 3.8.
The control sample was RA/RD at 400 ppm, corresponding to 6.5% SE.
The samples were as follows:
Sweetness curve of GSG-RA20 and RA/RD was shown as
Taste profile of RA/RD/GSG-RA20 composition was shown in table 107.
As for the synergistic effect, it can be found in
Calculated sweetness (ppm sugar) of GSG-RA20 per ppm=calculated SE of GSG-RA20/concentration of GSG-RA20
Measured sweetness (ppm sugar) of GSG-RA20 per ppm=(Measured SE−calculated SE of RA/RD)/concentration of GSG-RA20
The data were showed in
It is found that at 400 ppm total solid content, with the increase of the amount of GSG-RA20, its measured contribution of sweetness was higher than calculated value. Significant synergistic effect was found when GSG-RA20>150 ppm, although the optimized range was 150-250 ppm.
Evaluating the taste profile of compositions of GSG-RA20 and RA80/RB10/RD6, in order to find out the optimized ratio with the best synergistic taste effects.
The samples were tested in aqueous solution of citric acid at pH 3.8.
The control sample was RA80/RB10/RD6 at 400 ppm, corresponding to 8.3% SE.
The samples were as follows:
Sweetness curve of GSG-RA20 and RA80/RB10/RD6 was shown in
Taste profile of RA80/RB10/RD6/GSG-RA20 composition was shown in table 110.
As for the synergistic effect, it can be found in table 111.
Calculated sweetness (ppm sugar) of GSG-RA20 per ppm=calculated SE of GSG-RA20/concentration of GSG-RA20
Measured sweetness (ppm sugar) of GSG-RA20 per ppm=(Measured SE−calculated SE of RA80/RB10/RD6)/concentration of GSG-RA20
The data were showed in
It is found that at 400 ppm total solid content, with the increase of the amount of GSG-RA20, its measured contribution of sweetness was higher than calculated value. Significant synergistic effect was found when GSG-RA20>150 ppm, although the optimized range was 200-300 ppm.
Evaluating the taste profile of compositions of GSG-RA20, RA97 and sugar, in order to find out the optimized ratio with the best synergistic taste effects.
The samples were tested in aqueous solution of citric acid at pH 3.8.
The samples were as follows:
Taste profile of RA97/GSG-RA20/sugar composition was shown in table 113.
As for the synergistic effect, it can be found in table 114.
Calculated sweetness (ppm sugar) of GSG-RA20 plus RA97 per ppm=calculated SE of GSG-RA20 plus RA97/concentration of GSG-RA20 plus RA97
Measured sweetness (ppm sugar) of GSG-RA20 plus RA97 per ppm=(Measured SE of GSG-RA20 plus RA97−sugar concentration)/concentration of GSG-RA20 plus RA97
It is found that at 350 ppm total GSG-RA20 plus RA97 content, when blend with 3% sugar, its measured contribution of sweetness was higher than calculated value. The composition of GSG-RA20 plus RA97 has significant synergic effect to the sweetness of sugar.
Evaluating the taste profile of compositions of GSG-RA20, RA75/RB15 and sugar, in order to find out the optimized ratio with the best synergistic taste effects.
The samples were tested in aqueous solution of citric acid at pH 3.8.
The samples were as follows:
Taste profile of RA75/RB15/GSG-RA20/sugar composition was shown in table 116.
As for the synergistic effect, it can be found in table 117.
Calculated sweetness (ppm sugar) of GSG-RA20 plus RA75/RB15 per ppm=calculated SE of GSG-RA20 plus RA75/RB15/concentration of GSG-RA20 plus RA75/RB15
Measured sweetness (ppm sugar) of GSG-RA20 plus RA75/RB15 per ppm=(Measured SE of GSG-RA20 plus RA75/RB15−sugar concentration)/concentration of GSG-RA20 plus RA75/RB15
It is found that at 400 ppm total GSG-RA20 plus RA75/RB15 content, when blend with 3% sugar, its measured contribution of sweetness was higher than calculated value. The composition of GSG-RA20 plus RA75/RB15 has significant synergic effect to the sweetness of sugar.
Evaluating the taste profile of compositions of GSG-RA20, RA80/RB10/RD6 and sugar, in order to find out the optimized ratio with the best synergistic taste effects.
The samples were tested in aqueous solution of citric acid at pH 3.8.
The samples were as follows:
Taste profile of RA80/RB10/RD6/GSG-RA20/sugar composition was shown in table 119.
As for the synergistic effect, it can be found in table 120.
Calculated sweetness (ppm sugar) of GSG-RA20 plus RA80/RB10/RD6 per ppm=calculated SE of GSG-RA20 plus RA80/RB10/RD6/concentration of GSG-RA20 plus RA80/RB10/RD6
Measured sweetness (ppm sugar) of GSG-RA20 plus RA80/RB10/RD6 per ppm=(Measured SE of GSG-RA20 plus RA80/RB10/RD6−sugar concentration)/concentration of GSG-RA20 plus RA RA80/RB10/RD6
It is found that at 400 ppm total GSG-RA20 plus RA80/RB10/RD6 content, when blend with 3% sugar, its measured contribution of sweetness was higher than calculated value. The composition of GSG-RA20 plus RA80/RB10/RD6 has significant synergic effect to the sweetness of sugar.
Evaluate the taste profile of compositions of GSG-RA50, RA97 and sugar, in order to find out the optimized ratio with the best synergistic taste effects.
The samples were tested in aqueous solution of citric acid at pH 3.8.
The samples were as follows:
Taste profile of RA97/GSG-RA50/sugar composition was shown in table 122.
As for the synergistic effect, it can be found in table 123.
Calculated sweetness (ppm sugar) of GSG-RA50 plus RA97 per ppm=calculated SE of GSG-RA50 plus RA97/concentration of GSG-RA50 plus RA97
Measured sweetness (ppm sugar) of GSG-RA50 plus RA97 per ppm=(Measured SE of GSG-RA50 plus RA97−sugar concentration)/concentration of GSG-RA50 plus RA97
It is found that at 350 ppm total GSG-RA50 plus RA97 content, when blend with 3% sugar, its measured contribution of sweetness was higher than calculated value. The composition of GSG-RA50 plus RA97 has significant synergic effect to the sweetness of sugar.
Evaluating the taste profile of compositions of GSG-RA50, RA75/RB15 and sugar, in order to find out the optimized ratio with the best synergistic taste effects.
The samples were tested in aqueous solution of citric acid at pH 3.8.
The samples were as follows:
Taste profile of RA75/RB15/GSG-RA50/sugar composition was shown in table 125.
As for the synergistic effect, it can be found in table 126.
Calculated sweetness (ppm sugar) of GSG-RA50 plus RA75/RB15 per ppm=calculated SE of GSG-RA50 plus RA75/RB15/concentration of GSG-RA50 plus RA75/RB15
Measured sweetness (ppm sugar) of GSG-RA50 plus RA75/RB15 per ppm=(Measured SE of GSG-RA50 plus RA75/RB15−sugar concentration)/concentration of GSG-RA50 plus RA75/RB15
It is found that at 400 ppm total GSG-RA50 plus RA75/RB15 content, when blend with 3% sugar, its measured contribution of sweetness was higher than calculated value. The composition of GSG-RA50 plus RA75/RB15 has significant synergic effect to the sweetness of sugar.
Evaluating the taste profile of compositions of GSG-RA50, RA80/RB10/RD6 and sugar, in order to find out the optimized ratio with the best synergistic taste effects.
The samples were tested in aqueous solution of citric acid at pH 3.8.
The samples were as follows:
Taste profile of RA80/RB10/RD6/GSG-RA50/sugar composition was shown in table 128.
As for the synergistic effect, it can be found in table 129.
Calculated sweetness (ppm sugar) of GSG-RA50 plus RA80/RB10/RD6 per ppm=calculated SE of GSG-RA50 plus RA80/RB10/RD6/concentration of GSG-RA50 plus RA80/RB10/RD6
Measured sweetness (ppm sugar) of GSG-RA50 plus RA80/RB10/RD6 per ppm=(Measured SE of GSG-RA50 plus RA80/RB10/RD6−sugar concentration)/concentration of GSG-RA50 plus RA RA80/RB10/RD6
It is found that at 400 ppm total GSG-RA50 plus RA80/RB10/RD6 content, when blend with 3% sugar, its measured contribution of sweetness was higher than calculated value. The composition of GSG-RA50 plus RA80/RB10/RD6 has significant synergic effect to the sweetness of sugar.
Evaluate the taste profile of compositions of GSG-RA95, RA97 and sugar, in order to find out the optimized ratio with the best synergistic taste effects.
The samples were tested in aqueous solution of citric acid at pH 3.8.
The samples were as follows:
Taste profile of RA97/GSG-RA95/sugar composition was shown in table 131.
As for the synergistic effect, it can be found in table 132.
Calculated sweetness (ppm sugar) of GSG-RA95 plus RA97 per ppm=calculated SE of GSG-RA95 plus RA97/concentration of GSG-RA95 plus RA97
Measured sweetness (ppm sugar) of GSG-RA95 plus RA97 per ppm=(Measured SE of GSG-RA95 plus RA97−sugar concentration)/concentration of GSG-RA95 plus RA97
It is found that at 350 ppm total GSG-RA95 plus RA97 content, when blend with 3% sugar, its measured contribution of sweetness was higher than calculated value. The composition of GSG-RA95 plus RA97 has significant synergic effect to the sweetness of sugar.
Evaluating the taste profile of compositions of GSG-RA95, RA75/RB15 and sugar, in order to find out the optimized ratio with the best synergistic taste effects.
The samples were tested in aqueous solution of citric acid at pH 3.8.
The samples were as follows:
Taste profile of RA75/RB15/GSG-RA95/sugar composition was shown in table 134.
As for the synergistic effect, it can be found in table 135.
Calculated sweetness (ppm sugar) of GSG-RA95 plus RA75/RB15 per ppm=calculated SE of GSG-RA95 plus RA75/RB15/concentration of GSG-RA95 plus RA75/RB15
Measured sweetness (ppm sugar) of GSG-RA95 plus RA75/RB15 per ppm=(Measured SE of GSG-RA95 plus RA75/RB15−sugar concentration)/concentration of GSG-RA95 plus RA75/RB15
It is found that at 400 ppm total GSG-RA95 plus RA75/RB15 content, when blend with 3% sugar, its measured contribution of sweetness was higher than calculated value. The composition of GSG-RA95 plus RA75/RB15 has significant synergic effect to the sweetness of sugar.
Evaluating the taste profile of compositions of GSG-RA95, RA80/RB10/RD6 and sugar, in order to find out the optimized ratio with the best synergistic taste effects.
The samples were tested in aqueous solution of citric acid at pH 3.8.
The samples were as follows:
Taste profile of RA80/RB10/RD6/GSG-RA95/sugar composition was shown in table 137.
As for the synergistic effect, it can be found in table 138.
Calculated sweetness (ppm sugar) of GSG-RA95 plus RA80/RB10/RD6 per ppm=calculated SE of GSG-RA95 plus RA80/RB10/RD6/concentration of GSG-RA95 plus RA80/RB10/RD6
Measured sweetness (ppm sugar) of GSG-RA95 plus RA80/RB10/RD6 per ppm=(Measured SE of GSG-RA95 plus RA80/RB10/RD6−sugar concentration)/concentration of GSG-RA95 plus RA RA80/RB10/RD6
It is found that at 400 ppm total GSG-RA95 plus RA80/RB10/RD6 content, when blend with 3% sugar, its measured contribution of sweetness was higher than calculated value. The composition of GSG-RA95 plus RA80/RB10/RD6 has significant synergic effect to the sweetness of sugar.
Evaluate the taste profile of compositions of GSG-RA20, RA97 and salt, in order to find out the taste improvement.
The samples were tested in aqueous solution of citric acid at pH 3.8.
The samples were as follows:
Taste profile of RA97/GSG-RA20/sugar composition was shown in table 140.
It is found that at 400 ppm total GSG-RA20 plus RA97 content, when blend with salt, the sweetness did not increase but the taste profile had been improved by reducing the aftertaste and lingering.
GSG-RA20 was mixed with RA, RB, RD or stevioside as the ratio of 1:1 by weight so as to obtain a mixture, a certain amount of solvent, such as water, ethanol/water mixture, was added into the obtained mixture, heated to a certain temperature until the mixture was completely dissolved, and the temperature was kept for an hour. The solution was treated by spray drying to obtain the composition comprising GSG and SG. Compared with the solubility of RA, RB, RD or stevioside alone, the solubility of the composition was shown in table 141.
It can be concluded that GSG can improve the solubility of steviol glycoside.
GSG-RA20 was mixed with RA, RB, RD or stevioside as the ratio of 1:1 by weight so as to obtain a mixture, and then the obtained mixture was mixed with γ-cyclodextrin as the ratio of 1:1 by weight. A certain amount of solvent, such as water, ethanol/water mixture, was added into the mixture, heated to a certain temperature until the mixture was completely dissolved, and the temperature was kept for an hour. The solution was treated by spray drying to obtain the composition comprising GSG, SG and γ-cyclodextrin. Compared with the solubility of the composition comprising GSG and SG, the solubility of the composition was shown in table 142.
It can be concluded that γ-cyclodextrin can further improve the solubility of the composition comprising GSG and SG.
This application is a continuation of U.S. patent application Ser. No. 16/579,000, filed on Sep. 23, 2019, which is a continuation of U.S. patent application Ser. No. 15/204,479, filed Jul. 7, 2016, now U.S. Pat. No. 10,517,321, which claims priority to U.S. Provisional Application No. 62/190,964, filed Jul. 10, 2015 and U.S. Provisional Application No. 62/262,060, filed Dec. 2, 2015, the contents of which are incorporated herein in their entirety for all purposes.
| Number | Date | Country | |
|---|---|---|---|
| 62262060 | Dec 2015 | US | |
| 62190964 | Jul 2015 | US |
| Number | Date | Country | |
|---|---|---|---|
| Parent | 16579000 | Sep 2019 | US |
| Child | 16746308 | US | |
| Parent | 15204479 | Jul 2016 | US |
| Child | 16579000 | US |
