Stable suspension of a steviol glycoside in concentrated syrup

• Main Authors: CARLSON TING LIU, ERICKSON ARON BROMAN
• Format: Patent
• Language: Chinese; English
• Published: 02.11.2016
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

A method is provided for preparation of a syrup or concentrate containing one or more stable suspensions of steviol glycosides comprising the steps of: adding one or more steviol glycosides to an aqueous solution to provide a steviol mixture; adjusting the pH of the steviol mixture at ambient temperatures to a pH in a range of about 7-9; then again adjusting the pH of the steviol mixture, with a sufficient amount of an acidic aqueous solution, to a pH in a range of about 2-4 to provide a liquid beverage concentrate containing a stable suspension of one or more solid steviol glycoside particles having a size of about 10-80 [mu]m long and 0.1-2 [mu]m thick, and having a concentration of up to about 1000-3000 ppm. Syrup or concentrate compositions are also provided. 本发明提供制备含有种或多种甜菊醇糖苷稳定悬浮液的糖浆或浓缩物的方法，包括以下步骤：将种或多种甜菊醇糖苷加入水溶液中以提供甜菊醇混合物；在环境温度下将所述甜菊醇混合物的pH调节至范围为约7-9的pH；然后将所述甜菊醇混合物的pH用足量的酸性水溶液再调节至范围为约2-4的pH以提供液体饮料浓缩物，所述液体饮料浓缩物含有种或多种固体甜菊醇糖苷颗粒的稳定悬浮液，所述种或多种固体甜菊醇糖苷颗粒的尺寸为长约10-80um且厚0.1-2um，并且浓度为最高至约1000-3000ppm。本发明还提供了糖浆或浓缩