METHODS FOR IMPROVING THE SOLUBILITY OF STEVIOL GLYCOSIDE MIXTURES, AND USES

• Main Authors: PRAKASH, Indra, HEO, Youngsuk, CHEN, Youlung, MA, Gil
• Format: Patent
• Language: English; French; German
• Published: 27.03.2024
• 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

Methods for improving the aqueous solubility of steviol glycoside blends containing relatively large amounts of reb M and/or reb D are provided herein. The method comprises substituting from about 10 wt% to about 40 wt% of the steviol glycoside blend with a composition comprising reb A and a reb A/reb B blend, wherein the relative contributions of reb A and reb A/reb B in the composition can vary from about 10 wt% to about 90wt% reb A and from about 90 wt% to about 10 wt% reb A/reb B blend. Compositions, concentrates, beverages syrups and beverages comprising said blends with improved aqueous solubility are also provided herein.