• 专利附录
  • 专利说明
  • 权利要求
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    • 专利摘要:
    HIGH SOLUBILITY NATURAL SWEETENING COMPOSITIONS. A food composition including a solution of about 5,000 ppm to about 300,000 ppm of steviol glycoside; about 1,000 ppm to about 995,000 ppm of food grade non-aqueous solvent; the balance being made with water.
    公开号:BR112014020056B1
    申请号:R112014020056-4
    申请日:2013-02-15
    公开日:2020-10-20
    发明作者:Kieran P. Spelman；Dominic J. Vellucci Jr；Karl Ragnarsson；Daniel T. Piorkowski
    申请人:Kraft Foods Group Brands Llc；
    IPC主号:
    专利说明:

    BACKGROUND
    [001] The present invention generally relates to compositions and methods for a food composition, such as a liquid flavor enhancer concentrate or sweetener, demonstrating a sustained solubility of a sweetener over a desired period of time. BRIEF SUMMARY OF THE INVENTION
    [002] According to some embodiments of the present invention, a food composition includes a solution of about 5,000 ppm to about 300,000 ppm of steviol glycoside; about 1,000 ppm to about 995,000 ppm of food-grade non-aqueous solvent; the balance being made with water.
    [003] According to some embodiments of the present invention, a food composition includes a solution of about 5,000 ppm to about 300,000 ppm steviol glycoside; about 100 ppm to about 600,000 ppm acid; the balance being made with water.
    [004] According to some embodiments of the present invention, a food composition includes a solution of about 5,000 ppm to about 300,000 ppm steviol glycoside; about 500 ppm to about 200,000 ppm of an amphiphilic substance; the balance being made with water.
    [005] In some embodiments, the steviol glycoside is at least about 95% rebaudioside A. The steviol glycoside component may include, but is not limited to, a mixture of stevioside and another steviol glycoside, such as rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, dulcoside A, dulcoside B, rubusoside, stevia, stevioside and steviolbioside. In some embodiments, the stevioside is present in a ppm ratio of stevioside: other steviol glycosides of about 1: 1 to 1: 1,500.
    [006] The food composition can include about 100 ppm to about 600,000 ppm acid. In some embodiments, the food composition includes an organic acid and / or an inorganic acid. The acid can be selected from citric acid, malic acid, tartaric acid, phosphoric acid, lactic acid, fumaric acid, adipic acid, sodium acid sulfate; potassium acid sulfate, sodium acid pyrophosphate, and combinations thereof.
    [007] In some embodiments, the food composition includes about 500 ppm to about 200,000 ppm of amphiphilic substance. The amphiphilic substance can include lactic acid, terpineol, benzyl alcohol, 1-butanol, 1-propanol, propionic acid, caprylic acid, 2-methoxyphenol, butyric acid, hexanoic acid, isobutanol, 2-ethylpyrazine, 2-methylthiol 3 methyl pyrazine, benzaldehyde, 3-methyl pentanoic acid, L butyl lactate, valeric acid, 2 mercaptopropinic acid, 4-allyl-2-methoxyphenol, phenyl acetic acid, phenethyl alcohol, 2-methoxy-4- [1-propen-1- il] phenol, 9 decenoic acid, 5 & 6 decenoic acid, 1-octanol, 1-decanol, hexyl alcohol, and combinations thereof.
    [008] In some embodiments, the food composition includes about 1,000 ppm to about 995,000 ppm food grade non-aqueous solvent. The food-grade non-aqueous solvent can include ethanol, propylene glycol, 1,3-propanediol, triacetin, ethyl acetate, benzyl alcohol, glycerin, and combinations thereof.
    [009] In some modalities, the stevio glycosides are in a solution for at least one week to about 33 months.
    [0010] In some embodiments, the composition is a liquid concentrate. The liquid concentrate can be reconstituted in an average of about 1 part of concentrate added to about 5 parts of water to about 1 part of concentrate added to about 180 parts of water; about 1 part of concentrate added to about 5 parts of water to about 1 part of concentrate added to about 180 parts of water to produce a brix or brix equivalent of about 2 to about 25; about 1 part of concentrate added to about 5 parts of water to produce an equivalent of about 2 to about 25 brix or brix; about 90 parts of water to produce an equivalent of about 2 to about 25 brix or brix; or about 120 parts of water to produce an equivalent of about 2 to about 25 brix or brix.
    [0011] In some embodiments, the food composition has a pH of about 1.8 to about 4.0. BRIEF DESCRIPTION OF THE VARIOUS VIEWS OF THE DRAWINGS
    [0012] The above mentioned summary, as well as the following detailed description of certain modalities of the food product will be better understood when read in conjunction with the following exemplary modalities, the attached drawings and the appendices.
    [0013] Figure 1 shows the solubility of rebaudioside A in several concentrated liquid solutions.
    [0014] Figure 2 to figure 19 shows the solubility of rebaudioside A in several concentrated liquid solutions
    [0015] Figure 20 shows a solubility scale for food compositions of the modalities of the present invention. DETAILED DESCRIPTION OF THE INVENTION
    [0016] The methods and compositions of the present invention refer to food compositions that include one or more solvents and one or more sweeteners. In some embodiments, the food composition may also include an acid and / or other additives such as flavorings. Examples of food compositions of the present invention include, but are not limited to, concentrated solutions such as sweetener and / or flavor enhancer formulations.
    [0017] The food compositions of the present invention can be formulated to provide the desired solubility of one or more sweeteners in a solution for a desired period of time. In some embodiments, the formulations and methods of the present invention allow high concentrations of sweetener, such as, for example, rebaudioside A, to remain in the solution for a desired period of time. For example, in one embodiment, a food composition includes about 500 ppm to about 150,000 ppm of rebaudioside A in the solution for at least one week to 33 months or more, without the need for pressure or heat treatment. Solubility may depend on water activity, dissolved solids or solvent mixtures in the system in which the sweetener is being placed.
    [0018] Traditionally, it has been a challenge to maintain high concentrations of sweeteners such as stevial glycosides in the solution. It has been found that certain selections and amounts of components surprisingly allow higher concentrations of the stevial glycosides to remain in the solution for longer periods of time. In some embodiments, such solutions include about 5,000 ppm to about 300,000 ppm of steviol glycoside; about 1,000 ppm to about 995,000 ppm of food-grade non-aqueous solvent; the balance being made with water. In some embodiments, such solutions include about 5,000 ppm to about 300,000 ppm of steviol glycoside; about 100 ppm to about 600,000 ppm acid; the balance being made with water. In some embodiments, such solutions include about 5,000 ppm to about 300,000 ppm of steviol glycoside; about 500 ppm to about 200,000 ppm of an amphiphilic substance; the balance being made with water. In some embodiments, the steviol glycoside can be combined in a solution with a non-aqueous solvent, an acid, an amphiphilic substance, additional sweeteners, water and / or other components according to any compatible selection and quantities described in more detail here. SWEETENER
    [0019] Food compositions of some embodiments of the present invention include one or more sweeteners. Compatible sweeteners can include natural sweeteners, artificial sweeteners, nutritive sweeteners and / or non-nutritive sweeteners. In some embodiments, a compatible sweetener may include a high-potency natural sweetener. As used here, the phrase "high potency natural sweetener" or "NHPS" means any sweetener found in nature that can be crude, extracted, purified, or in any other way, compatible singularity or in combination thereof. An NHPS can characteristically have a greater sweetening potency than sucrose, fructose or glucose, yet it may have fewer calories. Non-limiting examples of NHPSs that may be compatible for the modalities of this invention include high-potency natural steroid glycoside sweeteners, such as rebaudioside A, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, dulcoside A , dulcoside B, ruboside, stevia, stevioside and steviolbioside.
    [0020] In some embodiments, a food composition includes a mixture of stevioside and other stevioid glycosides. Stevioside may be present in relation to the other stable glycosides in the mixture in a ratio in ppm (ppm stevioside: ppm other steviosis glycosides) from about 1: 1 to about 1: 1,500; about 1: 5 to about 1: 1,000; about 1:10 to about 1: 750; about 1:20 to about 1: 500; about 1:20 to about 1: 100; about 1:25 to about 1: 500; about 1:50 to about 1: 250; about 1:75 to about 1: 150; about 1: 100 to about 1: 125; about 1: 1; about 1:10; about 1:25; about 1:50; about 1:75; about 1: 100; about 1: 125; about 1: 150; about 1: 175; about 1: 200; about 1: 250; about 1: 300; about 1: 350; about 1: 400; about 1: 450; about 1: 500; about 1: 550; about 1: 600; about 1: 650; about 1: 700; about 1: 750; about 1: 800; about 1: 850; about 1: 900; about 1: 950; about 1: 1,000; about 1: 1,250; or about 1: 1,500.
    [0021] In some modalities, for example, it was observed that a mixture of steviolis glycosides had a lower propensity for crystallization when compared to a pure and more homogeneous form of a single steviol glycoside. In some modalities, for example, it was observed that solutions containing predominantly rebaudioside A had a greater propensity to crystallization whereas when a mixture of steviosis glycosides were added to the same solution, it was found that this propensity to crystallization was postponed or completely canceled. This was observed particularly for mixtures of steviol glycoside that contained stevioside, and was observed for solutions that had as little as 100 ppm stevioside.
    [0022] The following sweeteners can be added in combination with the steviol glycoside sweeteners: mogroside IV, mogroside V, Luo Han Guo sweetener, fruit or juice, siamenoside, monatin and its salts (monatin SS, RR, RS, SR), curculin , glycyrrhizic acid and its salts, thaumatin, monelin, mabinline, brazein, hernandulcin, filodulcin, glyphilin, floridzine, trilobatin, baiunosideo, osladine, polypodoside A, pterocarioside A, pterocarioside B, mukuroomyoside, , and cyclocarioside I.
    [0023] Alternatively, the crude, extracted, or purified NHPS can be modified. Modified NHPSs are understood to be NHPSs that have been changed naturally or synthetically. For example, a modified NHPS includes, but is not limited to, NHPSs that have been fermented, contacted with an enzyme, or derivatives or the product of any of the processes here in which at least one atom has been added to, removed from, or replaced in NHPS. In one embodiment, at least one modified NHPS can be used in combination with at least one NHPS. In another embodiment, at least one modified NHPS can be used without an NHPS. Thus, a modified NHPS can be replaced with an NHPS or used in combination with an NHPS for some of the modalities described here. For the sake of brevity, however, in describing the modalities of this invention, a modified NHPS is not expressly described as an alternative to an unmodified NHPS, but it should be understood that a modified NHPS can be replaced by an NHPS in some disclosed modalities on here.
    [0024] In one embodiment, NHPS extracts can be used in any percentage of purity. In another embodiment, when an NHPS is used as a non-extract, the purity of the NHPS can vary, for example, from about 0.5% to about 99%. In some embodiments, an NHPS is at least 95% pure. In another example, the purity of NHPS (extract or non-extract) can vary from about 50% to about 99%; from about 70% to about 99%; from about 80% to about 99%; from about 90% to about 99%; from about 95% to about 99%; from about 95% to about 99.5%; from about 97% to about 100%; from about 98% to about 100%; and from about 99% to about 100%.
    [0025] Purity, as used here, represents the weight percentage of a respective NHPS compound present in an NHPS extract, in purified or crude form. In one embodiment, a steviolglycoside extract comprises a particular steviolglycoside in a particular purity, with the remainder of the stevioglycoside extract comprising a mixture of other steviolglycosides. To obtain a pure extract particularly from an NHPS, such as rebaudioside A, it may be necessary to purify the crude extract to a substantially pure form. Such methods are generally known to those skilled in the art.
    [0026] Compatible artificial sweeteners may include, but are not limited to sucralose, acesulfame potassium or other salts, aspartame, alitame, saccharin, neohesperidine dihydrochalcona, cyclamate, neotame, 1-methyl ester of N- [N- [3- (3-hydroxy-4-methoxyphenyl) propyl-La-aspartyl-L-10 phenylalanine, N- [N- [3- (3-hydroxy-4-methoxyphenyl) -3-methylbutyl-L-aaspart -L-phenylalanine, N- [N- [3- (3-methoxy-4-hydroxyphenyl) propylL-a-aspartyl-L-phenylalanine 1-methyl ester, salts thereof, and the like.
    [0027] Food compositions of the present invention may include carbohydrate sweeteners / additives such as tagatose, trehalose, galactose, rhamnose, cyclodextrin (e.g., a-cyclodextrin, β-cyclodextrin, and Y-cyclodextrin), malto-dextrin (including resistant maltodextrins such as Fibersol-2 ™), dextran, sucrose, glucose, ribulose, fructose, threose, arabinose, xylose, lixose, alose, altrose, mannose, idose, lactose, maltose, inverted sugar, isotrealose, neotrealose, palatine- if or isomaltulose, erythrose, deoxyribose, gulose, idose, thalose, erythrulose, xylulose, psychosis, turanosis, cellobiose, amylopectin, glucosamine, mannosamine, fucose, glucuronic acid, gluconic acid, glucono-lactone, abequose, galactosamine, oligosaccharides beet, isomalto-oligosaccharides (isomaltose, isomaltotriose, panose and the like), xylo-oligosaccharides (xylotriose, xylobiosis and the like), gentio-oligosaccharides (gentiobiosis, gentiotriose, gentiotetraose and the like), sorbos and, nigero-oligosaccharides, palatinose-oligosaccharides, fucose, fracto-oligosaccharides (ketosis, nystosis and the like), maltotetraol, maltotriol, malto-oligosaccharides (malto-triosis, maltotetraose, maltopentaose, maltohexose, maltohexose, maltohexose, maltohexose, maltohexose, melibiosis, raffinose, rhamnose, ribose, isomerized liquid sugars such as fructose-rich corn syrup / starch (eg, HFCS55, HFCS42, or HFCS90), coupling sugars, soy oligosaccharides, or glucose syrup.
    [0028] The compositions of the present invention can include one or more polyol additives such as erythritol, maltitol, mannitol, sorbitol, lactitol, xylitol, inositol, isomalt, propylene glycol, glycerol (glycerin), treitol, galactitol, palatinose, reduced isomalto-oligosaccharides, reduced xylo-oligosaccharides, reduced gentile-oligosaccharides, reduced maltose syrup, or reduced glucose syrup. In some embodiments, the compositions of the present invention may include one or more amino acid additives such as aspartic acid, arginine, glycine, glutamic acid, proline, threonine, theanine, cysteine, cystine, alanine, valine, tyrosine, leucine, isoleucine , asparagine, serine, lysine, histidine, ornithine, methionine, carnitine, aminobutyric acid (alpha-, beta-, and gamma-isomers), glutamine, hydroxyproline, taurine, norvaline, sarcosine, and salts thereof.
    [0029] In some embodiments, a sweetener may be present in a food composition in an amount from about 1 ppm to about 800,000 ppm; about 5 ppm to about 800,000 ppm; about 100 ppm to about 600,000 ppm; 100 ppm to about 300,000 ppm; 100 ppm to about 275,000 ppm; about 200 ppm to about 250,000 ppm; about 500 ppm to about 225,000 ppm; about 750 ppm to about 200,000 ppm; about 1,000 ppm to about 175,000 ppm; about 1,500 ppm to about 150,000 ppm; about 2,000 ppm to about 150,000 ppm; about 3,000 ppm to about 150,000 ppm; about 4,000 ppm to about 150,000 ppm; about 5,000 ppm to about 150,000 ppm; about 5,000 ppm to about 300,000 ppm; about 7,500 ppm to about 125,000 ppm; about 10,000 ppm to about 100,000 ppm; about 12,500 ppm to about 75,000 ppm; about 15,000 ppm to about 50,000 ppm; 17,500 ppm to about 25,000 ppm; about 1 ppm; about 5 ppm; about 100 ppm; about 200 ppm; about 500 ppm; about 750 ppm; about 1,000 ppm; about 1,500 ppm; about 2,000 ppm; about 3,000 ppm; about 4,000 ppm; about 5,000 ppm; about 7,500 ppm; about 10,000 ppm; about 12,500 ppm; about 15,000 ppm; about 17,500 ppm; about 20,000 ppm; about 50,000 ppm; about 75,000 ppm; about 100,000 ppm; about 125,000 ppm; about 150,000 ppm; about 175,000 ppm; about 200,000 ppm; about 225,000 ppm; about 250,000 ppm; about 275,000 ppm; about 300,000 ppm; about 400,000 ppm; about 500,000 ppm; about 600,000 ppm; about 700,000 ppm; or about 800,000 ppm.
    [0030] In some embodiments, a compatible sweetener includes rebaudioside A. Rebaudioside A can take several forms. In some embodiments, the shape of rebaudioside A affects its solubility. For example, some processed NHPS (for example, rebaudioside A) may include potential seed crystals. Potential seed crystals may include, for example, undissolved crystals of rebaudioside A that accelerate the process of recrystallizing the NHPS from the solution. In some embodiments, the seed crystals have a needle-like shape. In one embodiment, removing such potential seed crystals (for example, by methods such as heating the solution to solubilize the crystals, filtering or other separation techniques) increases the solubility of rebaudioside A.
    [0031] In some embodiments, methods of the present invention include increasing the solubility of NHPS, for example, in water. In one embodiment of the method, increasing the solubility of the NHPS includes removing crystals of a selected type from the NHPS. Although not wishing to be limited by theory, the removal of potential seed crystals can prevent and / or inhibit the crystallization process by reducing and / or removing the nucleation sites for the process to occur. There may also be less crystallization occurring in the mixed glycoside solutions due to the fact that similar molecules can act to inhibit an orderly arrangement from occurring in highly homogeneous concentrations of molecules. In one embodiment of the method, removing selected crystals includes mixing NHPS (eg, rebaudioside A) with a solvent (eg, water) and centrifuging the mixture to induce the crystals to separate. In some embodiments, the solution can be heated to temperatures sufficient to solubilize all seed crystals. Sufficient temperatures can include room temperature; about 33 ° F (0 ° C) to about 68 ° F (20 ° C); about 68 ° F (20 ° C) to about 74 ° F (23.3 ° C); greater than about 74 ° F (23.3 ° C); about 74 ° F (23.3 ° C) to about 300 ° F (148.9 ° C); about 130 ° F (54.4 ° C) to about 300 ° F (148.9 ° C); or about 150 ° F (65.6 ° C) to about 180 ° F (82.2 ° C). An environment is understood to mean a temperature of about 68 ° F (20 ° C) to about 77 ° F (25 ° C).
    [0032] In some embodiments, methods for increasing the solubility of NHPS include spray drying. In some embodiments, rebaudioside A can be completely dissolved in water, for example, mixing until the solution is clear. In some embodiments, the spray dried solution may include rebaudioside A in an amount of about 5% w / w to about 50% w / w of the solution; about 5% w / w to about 40% w / w of the solution; about 5% w / w to about 35% w / w of the solution; about 5% w / w to about 30% w / w of the solution; about 5% w / w to about 25% w / w of the solution; about 10% w / w to about 20% w / w of the solution; about 5% w / w of the solution; about 10% w / w of the solution; about 15% w / w of the solution; about 20% w / w of the solution; about 25% w / w of the solution; about 30% w / w of the solution; about 35% w / w of the solution; about 40% w / w of the solution; about 45% w / w of the solution; or about 50% w / w of the solution. After complete dissolution, the solution can be spray dried using standard processing techniques with a spray dryer such as, for example, a pilot scale Niro Mobile Minor spray dryer.
    [0033] In some embodiments, the method includes filtering to remove potential seed crystals from rebaudioside A. To filter rebaudioside A, a solution can be prepared by dissolving rebaudioside A in water. The rebaudioside A solution can then be passed through a filter, such as a membrane filtration device attached to a vacuum source. An example of a compatible filter may include a 0.45 micropore size filter, 47 mm in diameter from Gelman Sciences. Once the rebaudioside A solution passes through the filter, the filter can be removed and weighed. In some embodiments, the filter will collect undissolved rebaudioside A. ACID
    [0034] In some embodiments, the food compositions of the present invention include an acid. Food compositions can include any compatible acid, including organic and / or inorganic acids. In some embodiments, compatible acids include, but are not limited to, citric acid, malic acid, tartaric acid and / or phosphoric acid. Additive salts of compatible organic acids include, but are not limited to, sodium, calcium, potassium, and magnesium salts of all organic acids, such as citric acid, malic acid, tartaric acid, fumaric acid, lactic acid (eg example, sodium lactate, monocalcium phosphate, monosodium phosphate, monopotassium phosphate, monocalcium citrate, monosodium citrate and monopotassium citrate), alginic acid (eg sodium alginate), ascorbic acid (eg sodium ascorbate), benzoic acid ( eg sodium benzoate or potassium benzoate), carbonic acid, and adipic acid. In some embodiments, the organic acids referenced above can optionally be substituted by one or more fractions such as hydrogen, alkyl, alkenyl, alkynyl, halo, haloalkyl, carboxyl, acyl, acyloxy, amine, starch, carboxyl derivatives, alkylamine, dialkylamine, arylamine, alkoxy, aryloxy, nitro, cyano, sulfo, thiol, imine, sulfonyl, sulfenyl, sulfinyl, sulfamyl, carboxalcoxy, carboxamide, phosphonyl, phosphoryl, phosphoryl, phosphine, thioester, thioether, anhydrous, oxyamine, hydroxy, hydrazine, hydrazine phospho, phosphonate, or any other viable functional group as long as the substituted organic acid additives work to acidify the drink.
    [0035] Inorganic acid additives compatible for use in the embodiments of this invention may include, but are not limited to, phosphoric acid, phosphorous acid, polyphosphoric acid, hydrochloric acid, sulfuric acid, sodium acid sulfate, potassium acid sulfate, pyrophosphate sodium acid, sodium dihydrogen phosphate, and their corresponding alkali and alkaline earth metal salts (eg, inositol Mg / Ca hexaphosphate).
    [0036] In some embodiments, the presence of an acid in the food compositions of the present invention increases the solubility of a sweetener in the solvent. In certain embodiments, the amount of acid in a food composition can be selected based on the effect that the presence of the acid will have on the solubility of one or more sweeteners in the solvent of a food composition. In some embodiments, the food composition includes an amount of acid that allows one or more sweeteners to remain in the solution in the solvent of a food composition for a desired period of time. In some embodiments, the food composition includes an amount of acid that will provide a desired pH. In some embodiments, the food composition has a desired pH of about 1.8 to about 4.0; about 1.8 to about 3.0; about 1.7 to about 1.8; about 1.8 to about 1.9; about 1.9 to about 2.0; about 2.0 to about 2.1; about 2.0 to about 3.0; about 2.0 to about 2.7; about 2.1 to about 2.2; about 2.2 to about 2.3; about 2.3 to about 2.4; about 2.4 to about 2.5; about 2.5 to about 2.6; about 2.6 to about 2.7; about 2.7 to about 2.8; about 2.8 to about 2.9; about 2.9 to about 3.0; about 3.0 to about 3.1; about 3.1 to about 3.2; about 0.5 to about 13; about 1.2 to about 4.2; about 0.5; about 1; about 1.5; about 2; about 2.5; about 3; about 3.5; about 4; about 4.5; about 5; about 5.5; about 6; about 6.5; about 7; about 7.5; about 8; about 8.5; about 9; about 9.5; about 10; about 10.5; about 11; about 11.5; about 12; about 12.5; or about 13.
    [0037] Food compositions of some embodiments of the present invention can include an acid in an amount from about 100 ppm to about 800,000 ppm; about 500 ppm to about 775,000 ppm; about 1,000 ppm to about 750,000 ppm; about 4,000 ppm to about 725,000 ppm; about 5,000 ppm to about 700,000 ppm; about 6,000 ppm to about 675,000 ppm; about 7,000 ppm to about 650,000 ppm; about 8,000 ppm to about 625,000 ppm; about 9,000 ppm to about 600,000 ppm; about 10,000 ppm to about 600,000 ppm; about 25,000 ppm to about 575,000 ppm; about 50,000 ppm to about 550,000 ppm; about 100,000 ppm to about 500,000 ppm; about 150,000 ppm to about 450,000 ppm; about 200,000 ppm to about 400,000 ppm; about 250,000 ppm to about 350,000 ppm; about 100 ppm; about 250 ppm; about 500 ppm; about 750 ppm; about 1,000 ppm; about 2,000 ppm; about 3,000 ppm; about 4,000 ppm; about 5,000 ppm; about 6,000 ppm; about 7,000 ppm; about 8,000 ppm; about 9,000 ppm; about 10,000 ppm; about 15,000 ppm; about 25,000 ppm; about 50,000 ppm; about 75,000 ppm; about 100,000 ppm; about 150,000 ppm; about 200,000 ppm; about 250,000 ppm; about 300,000 ppm; about 350,000 ppm; about 400,000 ppm; about 450,000 ppm; about 500,000 ppm; about 550,000 ppm; about 600,000 ppm; about 650,000 ppm; about 700,000 ppm; about 750,000 ppm; or about 800,000 ppm. ALCOHOL
    [0038] In some embodiments of the present invention, the food composition includes one or more alcohols. In some embodiments, the presence of an alcohol in the food compositions of the present invention increases the solubility of a sweetener in the solvent. In certain embodiments, the amount of alcohol in a food composition can be selected based on the effect that the presence of alcohol will have on the solubility of one or more sweeteners in the solvent of a food composition. In some embodiments, the food composition includes an amount of alcohol that allows one or more sweeteners to remain in the solution in the solvent of a food composition for a desired period of time.
    [0039] Any compatible alcohol can be used in the modalities of the present invention, such as, but not limited to, water and / or alcohols such as ethanol, propylene glycol, benzyl alcohol and glycerin. In some embodiments, the food composition includes alcohol in an amount of about 0.10% w / w to about 99% w / w of the composition; about 0.1% w / w to about 0.25% w / w of the composition; about 0.1% w / w to about 0.5% w / w of the composition; about 0.1% w / w to about 0.75% w / w of the composition; about 0.1% w / w to about 1% w / w of the composition; about 0.1% w / w to about 2% w / w of the composition; about 0.1% w / w to about 3% w / w of the composition; about 0.1% w / w to about 4% w / w of the composition; about 0.1% w / w to about 5% w / w of the composition; about 0.1% w / w to about 6% w / w of the composition; about 0.1% w / w to about 7% w / w of the composition; about 0.1% w / w to about 8% w / w of the composition; about 0.1% w / w to about 9% w / w of the composition; about 0.1% w / w to about 10% w / w of the composition; about 0.1% w / w to about 12.5% w / w of the composition; about 0.1% w / w to about 15% w / w of the composition; about 0.1% w / w to about 20% w / w of the composition; about 1% w / w to about 30% w / w of the composition; about 1% w / w to about 40% w / w of the composition; about 1% w / w to about 50% w / w of the composition; about 1% w / w to about 75% w / w of the composition; about 0.1% w / w of the composition; about 0.25% w / w of the composition; about 0.5% w / w of the composition; about 0.75% w / w of the composition; about 1% w / w of the composition; about 2% w / w of the composition; about 3% w / w of the composition; about 4% w / w of the composition; about 5% w / w of the composition; about 6% w / w of the composition; about 7% w / w of the composition; about 8% w / w of the composition; about 9% w / w of the composition; about 10% w / w of the composition; about 12.5% w / w of the composition; about 15% w / w of the composition; about 20% w / w of the composition; about 30% w / w of the composition; about 40% w / w of the composition; about 50% w / w of the composition; about 60% w / w of the composition; about 70% w / w of the composition; about 80% w / w of the composition; about 90% w / w of the composition; or about 99% w / w of the composition.
    [0040] In some embodiments of the present invention, the food composition includes 1,3-propanediol. In some embodiments, the food composition includes 1,3-propanediol in an amount of about 15% w / w to about 99% w / w of the composition; about 25% w / w to about 75% w / w of the composition; about 40% w / w to about 60% w / w of the composition; about 15% w / w of the composition; about 25% w / w of the composition; about 40% w / w of the composition; about 50% w / w of the composition; about 60% w / w of the composition; about 75% w / w of the composition; or about 99% w / w of the composition. SOLVENT
    [0041] Food compositions of some embodiments of the invention include one or more solvents. Any compatible solvent can be used, such as, but not limited to, water, ethanol, propylene glycol, 1,3-propanediol, triacetin, ethyl acetate, benzyl alcohol, glycerin, and combinations thereof.
    [0042] In some embodiments, the food composition includes one or more food-grade non-aqueous solvents such as ethanol, propylene glycol, 1,3-propanediol, triacetin, ethyl acetate, benzyl alcohol, glycerin, and combinations thereof.
    [0043] In some embodiments, the food composition includes a non-aqueous solvent in an amount of about 500 ppm to about 995,000 ppm; about 1,000 ppm to about 995,000; about 1,000 ppm to about 950,000 ppm; about 1,000 ppm to about 900,000 ppm; about 1,000 ppm to about 850,000 ppm; about 1,000 ppm to about 800,000 ppm; about 1,000 ppm to about 750,000 ppm; about 1,000 ppm to about 700,000 ppm; about 1,000 ppm to about 650,000 ppm; about 1,000 ppm to about 600,000 ppm; about 1,000 ppm to about 550,000 ppm; about 1,000 ppm to about 500,000 ppm; about 1,000 ppm to about 450,000 ppm; about 1,000 ppm to about 400,000 ppm; about 1,000 ppm to about 350,000 ppm; about 1,000 ppm to about 300,000 ppm; about 1,000 ppm to about 250,000 ppm; about 1,000 ppm to about 200,000 ppm; about 1,000 ppm to about 150,000 ppm; about 1,000 ppm to about 100,000 ppm; about 1,000 ppm to about 50,000 ppm; about 1,500 ppm to about 25,000 ppm; about 2,000 ppm to about 15,000 ppm; about 3,000 ppm to about 10,000 ppm; about 500 ppm; about 1,000 ppm; about 1,500 ppm; about 2,000 ppm; about 3,000 ppm; about 5,000 ppm; about 7,500 ppm; about 10,000 ppm; about 15,000 ppm; about 25,000 ppm; about 50,000 ppm; about 100,000 ppm; about 150,000 ppm; about 200,000 ppm; about 250,000 ppm; about 300,000 ppm; about 350,000 ppm; about 400,000 ppm; about 450,000 ppm; about 500,000 ppm; about 550,000 ppm; about 600,000 ppm; about 650,000 ppm; about 700,000 ppm; about 750,000 ppm; about 800,000 ppm; about 850,000 ppm; about 900,000 ppm; about 950,000 ppm; or about 995,000 ppm.
    [0044] In some embodiments, food compositions may include solvents such as the alcohols described in the Alcohol section above, and in the amounts described therein. Amphiphilic Molecules
    [0045] It has been discovered that a group of substances that have physical amphiphilic properties may be able to prevent and reverse the crystallization of stevio glycosides in a composition. While not wishing to be limited by theory, the effectiveness of these substances can depend on many variables, such as the solubility and polarity of the substance. The effectiveness can also be dependent on the plurality of individual steroidal glycosides, solvents, and the environmental conditions in which the system is made.
    [0046] In some embodiments, amphiphilic molecules may inhibit or postpone stevia crystallization. For example, in some embodiments, hexanoic acid can inhibit stevia crystallization. Amphiphilic molecules such as hexanoic acid can be added to the solution in its pure or almost pure forms or can also be added as a component of a larger molecule such as, but is not limited to, a triglyceride, diglyceride, monoglyceride, lactone or ester sucrose. Sucrose esters, for example, can be divided into a low pH beverage product into sucrose and fatty acids. Fatty acid such as a hexanoic acid may not initially have functionality within the sucrose ester, but after the sucrose ester divides, hexanoic acid may gain functionality and then be able to prevent crystallization. In some cases, larger molecules, such as triglycerides, diglycerides, monoglycerides, or the sucrose ester may have functionality to prevent crystallization, depending on the amphiphilic molecule within the larger molecule.
    [0047] Amphiphilic substances may contain one or more of the following functional groups: terminal carboxylic acid, alpha, beta or gamma-hydroxyl terminal acids, terminal aldehyde, and / or penultimate ketone. These substances can be branched or unbranched, saturated or unsaturated, and can contain at least one aromatic group.
    [0048] Terminal carboxylic acid molecules can have a carbon chain length of about 2 to about 21; about 3 to about 20; about 4 to about 19; about 5 to about 18; about 6 to about 17; about 7 to about 16; about 8 to about 15; about 9 to about 14; about 10 to about 13; about 11 to about 12; about 2; about 4; about 6; about 8; about 10; about 12; about 14; about 16; about 18; about 20; or about 21. In some embodiments, carboxylic acid may include, for example, acetic acid, propionic acid, butanoic acid, pentanoic acid, hexanoic acid, heptanoic acid, octanoic acid, nonanoic acid, decanoic acid, and combinations of the themselves.
    [0049] Alpha, beta, or gamma-hydroxyl terminal molecules can have a carbon chain length of about 2 to about 21; about 3 to about 20; about 4 to about 19; about 5 to about 18; about 6 to about 17; about 7 to about 16; about 8 to about 15; about 9 to about 14; about 10 to about 13; about 11 to about 12; about 2; about 4; about 6; about 8; about 10; about 12; about 14; about 16; about 18; about 20; or about 21. In some embodiments, alpha-hydroxy acid may include, for example, lactic acid.
    [0050] The terminal alcohol molecules can have a carbon chain length of about 2 to about 21; about 3 to about 20; about 4 to about 19; about 5 to about 18; about 6 to about 17; about 7 to about 16; about 8 to about 15; about 9 to about 14; about 10 to about 13; about 11 to about 12; about 2; about 4; about 6; about 8; about 10; about 12; about 14; about 16; about 18; about 20; or about 21. In some embodiments, the terminal alcohol molecules may include, for example, ethanol, benzyl alcohol, 1-propanol, 1-butanol, isobutanol, phenethyl alcohol, and combinations thereof.
    [0051] Terminal aldehyde molecules can have a carbon chain length of about 2 to about 21; about 3 to about 20; about 4 to about 19; about 5 to about 18; about 6 to about 17; about 7 to about 16; about 8 to about 15; about 9 to about 14; about 10 to about 13; about 11 to about 12; about 2; about 4; about 6; about 8; about 10; about 12; about 14; about 16; about 18; about 20; or about 21.
    [0052] The penultimate ketone molecules can have a carbon chain length of about 2 to about 21; about 3 to about 20; about 4 to about 19; about 5 to about 18; about 6 to about 17; about 7 to about 16; about 8 to about 15; about 9 to about 14; about 10 to about 13; about 11 to about 12; about 2; about 4; about 6; about 8; about 10; about 12; about 14; about 16; about 18; about 20; or about 21.
    [0053] Examples of compatible amphiphilic substances include, but are not limited to lactic acid, terpineol, benzyl alcohol, 1-butanol, 1-propanol, propionic acid, caprylic acid, 2-methoxyphenol, butyric acid, hexanoic acid, isobutanol, 2-ethylpyrazine, 2-methylthiol 3 methyl pyrazine, benzaldehyde, 3-methyl pentanoic acid, L butyl lactate, valeric acid, 2 mercaptopropinic acid, 4-allyl-2-methoxyphenol, phenyl acetic acid, phenethyl alcohol, 2-methoxy- 4- [1-propen-1-yl] phenol, 9-decenoic acid, 5 & 6-decenoic acid, 1-octanol, 1-decanol, hexyl alcohol, and combinations thereof.
    [0054] The food composition may include an amphiphilic substance in an amount of about 100 ppm to about 250,000 ppm; about 500 ppm to about 200,000 ppm; about 750 ppm to about 150,000 ppm; about 1,000 ppm to about 100,000 ppm; about 1,000 ppm to about 200,000 ppm; about 1,500 ppm to about 75,000 ppm; about 2,500 ppm to about 50,000 ppm; about 5,000 ppm to about 25,000 ppm; about 7,500 ppm to about 10,000 ppm; about 100 ppm; about 500 ppm; about 750 ppm; about 1,000 ppm; about 1,500 ppm; about 2,500 ppm; about 5,000 ppm; about 7,500 ppm, about 10,000 ppm; about 25,000 ppm; about 50,000 ppm; about 75,000 ppm; about 100,000 ppm; about 150,000 ppm; about 200,000 ppm; or about 250,000 ppm. ADDITIONAL COMPONENTS
    [0055] In some embodiments, the food compositions of the present invention may include additional components to achieve the desired final product. For example, liquid concentrates may include flavorings, preservatives, colors, vitamins, electrolytes, minerals, herbs, spices, proteins, amino acids, peptides and fortifiers.
    [0056] Food compositions may include any compatible flavoring, including, but not limited to, acerola, apple, berries, caffeine, cajá, cashew, cola, chocolate, grape, pomelo, soursop, guava, hibiscus, orchata, lemon, lemonade, lime, tangerine, mango, melon, orange, orange-banana, orange-banana-strawberry, orange-pomelo-lime, orange-mango, orange-papaya, orange-strawberry-kiwi, passion fruit, peach, pear, pear -banana, pineapple, coconut pineapple, buttercup, spices, strawberry, sweet orange, tamarind, tangerine, tea, tea extract, tuna, cactus, fig, vanilla, and watermelon.
    [0057] Food compositions can include any compatible colorant including the colorant certified by the FDA as well as colorants exempt from certification.
    [0058] Food compositions may include any compatible preservative, including, but not limited to, potassium sorbate, sodium sorbate, citrus extracts, potassium benzoate, sodium benzoate, sodium hexaheta-phosphate, EDTA, nisin, natamycin , polylysine or other natural or artificial preservatives. SOLUTION
    [0059] Food compositions of some embodiments of the present invention may be in the form of a solution. The desired ingredients of a food composition can be added to a solvent under stirring, which in some ways promotes solubility. In some embodiments, a preservative is added to the solvent before adding an acid.
    [0060] In some embodiments, the desired ingredients can be combined when the solvent is at room temperature; at a temperature of about 33 ° F (0 ° C) to about 68 ° F (20 ° C); about 68 ° F (20 ° C) to about 75 ° F (23.9 ° C); greater than about 75 ° F (23.9 ° C); about 130 ° F (54.4 ° C) to about 300 ° F (148.9 ° C); or about 150 ° F (65.6 ° C) to about 180 ° F (82.2 ° C). In some embodiments, the desired ingredients are combined when the solvent is at a temperature sufficient to solubilize any crystals in an NHPS included in the composition. In some embodiments, adding a sweetener to a heated solvent can increase the solubility of the sweetener.
    [0061] In some modalities, the selection and combination of components in a solution may prevent crystallization of the steviol glycoside from occurring in the solutions, but may not reverse the crystallization that has already occurred. Examples of these modalities of these modalities may include, but are not limited to, compositions with levels of food grade acidulants such as citric acid, malic acid, tartaric acid, phosphoric etc. Since the amount of acid is increased, the probability of crystallization is decreased. Filtering steviol glycoside solutions can have the same effect. As the pore size is decreased, the probability of crystallization of the steviol glycoside is decreased. The effectiveness of these components in preventing crystallization is dependent on many variables, which may include, but are not limited to, the solubility and polarity of the substance. The effectiveness can also be dependent on the purity of the individual steroid glycosides, the solvents, and the ambient conditions in which the solution is made.
    [0062] In other modalities, the selection and combination of components in a solution can prevent and reverse the crystallization of the steviol glycoside from occurring in the solutions. Examples of these modalities are compositions containing substances that have physical amphiphilic properties, such as certain fatty acids and certain alcohols. At certain concentrations, these substances can completely reverse the crystallization that has already occurred. The effectiveness of these substances can be dependent on several variables, which include, but are not limited to, the solubility and polarity of the substance. The effectiveness can also be dependent on the purity of the individual steroid glycosides, the solvents, and the ambient conditions in which the solution is made.
    [0063] In some modalities, the food composition can be formulated to support the solubility of one or more sweeteners in the solvent for at least 1 week, 1 month; at least 2 months; at least 3 months; at least 4 months; at least 5 months; at least 6 months; at least 7 months; at least 8 months; at least 9 months; at least 10 months; at least 11 months; at least 12 months; at least 13 months; at least 14 months; at least 15 months; at least 16 months; at least 17 months; at least 18 months; at least 27 months, at least 33 months; at least 2 years; at least 2.5 years, or at least 3 years. In some embodiments, food compositions allow one or more sweeteners to be kept in the solution without the need for any pressure or thermal treatment. In some embodiments, formulations according to the modalities of the present invention allow higher concentrations of sweetener to remain in the solution when compared to formulations without the combinations of components as described here.
    [0064] In some embodiments, the solubility of one or more sweeteners in the solution can be quantified by centrifugation and light transmission analysis. An example of a compatible device includes the LUMiSizer (Dispersion Analyzer LUMi- Sizer 610 [Y / N 6102-126, 12 Channels). In some embodiments, to quantify solubility, 400 microliters of solution containing one or more sweeteners is placed in a 2 mm polycarbonate (PC) cell manufactured by LUM (LUM, 2mm, PC, Rect. Synthetic Cell -131xx. The solution it is most preferably added before crystallization.The cycle configuration parameters must be set at 4000 rpm, 300 profiles, 10 intervals, 25 degrees Celsius, and a light factor of 1.
    [0065] At the end of the test, a tablet of sweetener crystals can form in the cell and the volume of the tablet can be approximately quantified based on the differences in light absorption throughout the sample. To calculate the volume of the crystals in the solution, the location of the air-solution and solution-tablet interfaces must be determined. In most cases, a crystal-free supernatant and a crystalline tablet will have final light transmissions of approximately 90 and 5%, respectively. As an example, the air-solution and solution-tablet interfaces can be located at the 110 mm and 119 mm positions of the PC cell, respectively. It is known that the sample is measured in the deepest part of the PC cell or at the 130 mm position. With this, it can be determined that positions 119 to 130 mm are crystalline tablets (that is, 11 mm total) and positions 110 to 119 mm are the surplus (that is, 9 mm total). The total volume of the sample (crystalline tablet plus the supernatant) is measured to be 20 mm (positions 110 to 130 mm). The percentage volume of crystalline tablet is calculated by dividing the volume of crystalline tablet by the total volume (11 mm divided by 20 mm) and for this example it is 55%.
    [0066] The solubility of one or more sweeteners can be quantified on a scale of 1-5 based on the size of the tablet. Using this LUMiSizer method, the following rating scale was developed as follows: solubility of 1 can be represented by 0% volume by volume (v / v) of the tablet, a solubility of 2 can be represented by a dash for 1% v / v of the tablet, a solubility of 3 can be represented by 1% to 5% v / v of the tablet, a solubility of 4 can be represented by 5% to 30% v / v of the tablet, and a solubility of 5 or more can be represented by 30% or more v / v of tablet.
    [0067] In cases where samples have suspended solids such as fiber or cocoa solids a visual observation can be used to assess the degree of crystallization. Figure 20 demonstrates a visual grading system.
    [0068] In some embodiments, the solubility of one or more sweeteners in the solution is a function of the amounts of each of the components in the solution, such as the solvent, the acid, the alcohol and the sweetener. In some embodiments, the solubility of one or more sweeteners in the solution can be determined or described as a function of the amounts of each of the components by examining the solubility of one or more sweeteners while varying the amounts of each of the components.
    [0069] In some embodiments, the food compositions of the present invention can be a concentrate such as a sweetener formulation and / or a flavor enhancer. For example, the food composition can be a concentrate that can be reconstituted in a ratio of about 1 part concentrate to 5 parts water to about 1 part concentrate to about 180 parts water; about 1 part concentrated to 5 parts water to about 1 part concentrated to about 150 parts water; about 1 part concentrated to 10 parts water to about 1 part concentrated to about 140 parts water; about 1 part concentrated to 20 parts water to about 1 part concentrated to about 130 parts water; about 1 part concentrated to 30 parts water to about 1 part concentrated to about 120 parts water; about 1 part concentrated to 40 parts water to about 1 part concentrated to about 110 parts water; about 1 part concentrated to 50 parts water to about 1 part concentrated to about 100 parts water; about 1 part concentrated to 60 parts water to about 1 part concentrated to about 90 parts water; about 1 part concentrated to 70 parts water to about 1 part concentrated to about 80 parts water; about 1 part concentrated to 5 parts water; about 1 part concentrated to about 10 parts water; about 1 part concentrated to 20 parts water; about 1 part concentrated to about 30 parts water; about 1 part concentrated to 40 parts water; about 1 part concentrated to about 50 parts water; about 1 part concentrated to 60 parts water; about 1 part concentrated to about 70 parts water; about 1 part concentrated to 80 parts of water; about 1 part concentrated to about 90 parts water; about 1 part concentrated to 100 parts water; about 1 part concentrated to about 110 parts water; about 1 part concentrated to 120 parts of water; about 1 part concentrated to about 130 parts water; about 1 part concentrated to 140 parts water; about 1 part concentrated to about 150 parts water; about 1 part concentrated to 160 parts of water; about 1 part concentrated to about 170 parts water; about 1 part concentrated to 180 parts of water; about 1 part concentrated to about 190 parts water; or about 1 part concentrated to about 200 parts of water. It is understood that in some embodiments, such reconstitution variations are applicable to liquids other than water as well.
    [0070] The proportion of reconstitution of the concentrates of some embodiments of the present invention can be determined based on the desired brix level of the final product. The Brix equivalence referred to here is based on the sucrose brix (where one brix degree or 1 brix level corresponds to 1 gram of sucrose in 100 grams of aqueous solution). The reconstitution of the concentrates of some embodiments of the present invention in accordance with the proportions of reconstitution disclosed herein can produce a brix level of about 2 to about 25 brix or brix equivalence; about 2 to about 20 brix or brix equivalence; about 2 to about 15 brix or brix equivalence; about 4 to about 10 brix or brix equivalence; about 2 brix or brix equivalence; about 4 brix or brix equivalence; about 6 brix or brix equivalence; about 8 brix or brix equivalence; about 10 brix or brix equivalence; about 12 brix or brix equivalence; about 14 brix or brix equivalence; about 16 brix or brix equivalence; about 18 brix or brix equivalence; about 20 brix or brix equivalence; or about 25 brix or brix equivalence. EXAMPLES EXAMPLE 1
    [0071] Various amounts of water, alcohol, stevialic glycosides (SG-95 manufactured by PureCircIe), and the acids were combined to prepare a liquid concentrate. The liquid concentrates were stored at room temperature for one week and were then evaluated for solubility on a scale of 1-5 as shown in figure 20, where the solubility of 1 is a crystalline solution, the solubility of 2 shows some haze. , the solubility of 3 appears cloudy, the solubility of 4 appears cloudy with some particles, and the solubility of 5 is all particles.
    [0072] The solubility results are shown in the table below, and are plotted in figure 1.


    [0073] The results demonstrate that a liquid concentrate according to the modalities of the present invention including sweeteners in combination with an alcohol and an acid sustain solubility levels of 1 or 2 at significantly higher concentrations of rebaudioside A than the concentrates that do not include all of these components in combination. EXAMPLE 2
    [0074] Liquid concentrate formulations were prepared including varying levels of rebaudioside A, water, alcohol and acid. Solubility was measured at various concentrations of each component and the results are included in the tables below:













    [0075] The dashes in figures 2-19 show that a liquid concentrate according to the modalities of the present invention including rebaudioside A in combination with an alcohol and an acid sustain solubility levels of 1 or 2 at significantly higher concentrations of rebaudioside A than concentrates that do not include all these components in combination. EXAMPLE 3
    [0076] Various solutions including rebaudioside A were prepared to test the effect of heating and filtration on the solubility of rebaudioside A. The formulations are as follows:


    * Not applicable because the example using a lower level of Rebaudioidside A was observed to be insoluble after 7 days.


    [0077] Solutions for experimentation with ambient water were prepared by dissolving rebaudioside A in ambient water (about 68 ° F (20 ° C) to about 77 ° F (25 ° C)) using a magnetic stir bar. The citric acid and ethanol were then dissolved in the solution using a magnetic stir bar.
    [0078] The solutions for the heated water experiment were prepared by heating the water to 150 ° F (65.6 ° C). Rebaudioside A was added and dissolved using a magnetic stir bar. The solution was removed from the heat and citric acid was added and dissolved by a magnetic stir bar. After the solution was cooled to 100 ° F (37.8 ° C) or less, ethanol was added and stirred into the solution by a magnetic stirrer.
    [0079] Solutions for the experimentation of filtered rebaudioside A were prepared by first dissolving rebaudioside A in ambient water (about 68 ° F (20 ° C) to about 77 ° F (25 ° C)) using a stir bar magnetic. The solution was then passed through a 0.45 micron filter. Citric acid and ethanol were dissolved in the solution using a magnetic stir bar.
    [0080] Solubility was measured according to the 1-5 scale in the table above after seven days. Solutions having a solubility of 1 are highlighted in the results above.
    [0081] Using ambient water at 5% w / w of rebaudioside A, rebaudioside A crystallized under all conditions tested except for high ethanol (30% by volume) and high acid (30% by weight). This point failed at 10% w / w of rebaudioside A.
    [0082] Using water heated to 5% w / w, 10% w / w, and 15% w / w of rebaudioside A, all points went through 5% w / w and 10% w / w of rebaudioside A, and only low ethanol (10%) / low acid (10%) and medium ethanol (20%) / low acid failed at 15% w / w rebaudioside A.
    [0083] Using ambient water and filtration at a level of 0.45 micron, all points at 5% w / w of rebaudioside A passed except for low acid / low ethanol. The levels of 10% w / w and 15% w / w of rebaudioside A have not been tested because the filter screen has become insensitive within tens of seconds in the filtration.
    [0084] The results demonstrate as a whole that the amount of rebaudioside A capable of being in the solution is significantly greater when the techniques of filtration and / or heating are employed. Also, filtration or heating without an acid / ethanol is not sufficient to keep the crystal clear metastable system. EXAMPLE 4
    [0085] The concentrated formulations were prepared using stevia ingredients from different suppliers. The same level of stevia was used in each sample. A base was made with both alcohol and 1,3-Propanediol and adjusted to both pH 2.0 and pH 2.5. The samples were kept at 70 ° F (21.1 ° C) and 90 ° F (32.2 ° C) for 12 weeks and the solubility was measured as defined in sections 46-47. The formulas are included in the tables below: Bases:

    [0086] A solution was made of each base with 3% both RA-80 from Cargill, Alpha® from Pure Circle and Tasteva® from Tate & Lyle. The results are included in the table below.


    EXAMPLE 5
    [0087] Various amounts of water, sodium citrate, stevialic glycosides (SG-95 manufactured by PureCircIe), Rebaudioside A, and Citric Acid were combined to prepare a liquid concentrate. The samples were prepared by the following procedure: Dissolve Rebaudioside A in water, heat the solution to 160 ° F (71.1 ° C) and keep for 5 minutes, remove the solution from the heat, add SG-95 (if applicable) and dissolve, the sample at 100 degrees Fahrenheit (37.8 degrees Celsius), add a buffer and dissolve (if applicable), add an acid (if applicable) and dissolve. The liquid concentrates were stored at 70 degrees Fahrenheit (21.1 degrees Celsius) for one week and were then evaluated for solubility on a scale of 1 -5 as defined above.
    [0088] The results of solubility and are shown in the table below:


    [0089] The results demonstrate that a liquid concentrate according to the modalities of the present invention including sweeteners in combination with steviosis glycosides, steviosis and acid glycosides, or steviosis glycosides, acid and buffer sustain the solubility levels of 1 in concentrations significantly higher rebaudioside A than concentrates that do not include all these components in combination. EXAMPLE 6
    [0090] A sample of liquid concentrate was prepared using a Cargill rebaudioside A. Samples were measured for solubility as defined in sections 46-47. The samples were classified as 3 on the scale after 33 months at 35 ° F (1.7oC). The formula is included in the table below:
    EXAMPLE 7
    [0091] Liquid concentrate formulations were prepared using Pure Circle stevia (Alpha Pure Circle). The same level of stevia was used in each sample. The base was made with water at room temperature adding the dry ingredients while gently mixing the solution until the solution became translucent. The samples were maintained at 70 ° F (21.1 ° C) 1 week and the solubility was determined using a visual criterion below. The formulas are included in the tables below:


    EXAMPLE 8
    [0092] A sample of the liquid concentrate was prepared using Estevia (Alpha from Pure Circle)

    [0093] The dry ingredients were mixed together for 10 minutes using a US Stoneware rolling jar mixer (serial number C298229). The mixed powder was then added to the water and mixed using a Tekmar tension mixer (SDT-181051, s / n 338244) until all of the powder was dispersed in the liquid. The sample was measured for solubility as defined in sections 46-47. The sample was classified as 1 on the scale after 1 week.
    [0094] It will be appreciated by one skilled in the art that changes can be made in the exemplary modalities shown and described above without leaving the broad inventive concept of it. It is understood, therefore, that this invention is not limited to the exemplary embodiments shown and described, but is intended to cover modifications within the spirit and scope of the present invention as defined by the claims. For example, the specific characteristics of the exemplary embodiments may or may not be part of the claimed invention and characteristics of the disclosed embodiments may be combined.
    [0095] It is understood that at least some of the figures and descriptions of the invention have been simplified to focus on the elements that are relevant to a clear understanding of the invention, while eliminating, for the sake of clarity, other elements that those skilled in the art will appreciate they can also comprise a part of the invention. However, because such elements are well known in the art, and because they do not necessarily facilitate a better understanding of the invention, a description of such elements is not provided here.
    [0096] The claims directed to the method of the present invention should not be limited to the performance of its steps in the written order except where expressly established, and one skilled in the art can readily appreciate that the steps can be varied and still remain within the spirit and spirit. scope of the present invention.
    权利要求:
    Claims (25)
    [0001]
    1. Food composition, CHARACTERIZED by the fact that it comprises a solution of: (a) 5,000 ppm to 300,000 ppm of steviol glycoside; (b) 1,000 ppm to 995,000 ppm of food-grade non-aqueous solvent; and (c) 100 ppm to 600,000 ppm acid; the balance being made with water.
    [0002]
    2. Food composition according to claim 1, CHARACTERIZED by the fact that it also comprises 500 ppm to 200,000 ppm of an amphiphilic substance.
    [0003]
    3. Food composition according to claim 1 or 2, CHARACTERIZED by the fact that the steviol glycoside is 95% to 100% re-baudioside A.
    [0004]
    4. Food composition according to claim 1 or 2, CHARACTERIZED by the fact that the steviol glycoside comprises a mixture of stevioside and other steviol glycosides.
    [0005]
    5. Food composition according to claim 1 or 2, CHARACTERIZED by the fact that the other steviol glycosides comprise rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, and dulcoside A.
    [0006]
    6. Food composition, according to claim 1 or 2, CHARACTERIZED by the fact that the stevioside is present in a ratio in ppm of stevioside: other steviol glycosides from 1: 1 to 1: 1,500.
    [0007]
    7. Food composition according to claim 1 or 2, CHARACTERIZED by the fact that the stevioside is present in a ratio in ppm of stevioside: other steviol glycosides from 1:20 to 1: 500.
    [0008]
    8. Food composition according to claim 4, CHARACTERIZED by the fact that the stevioside is present in a ratio in ppm of stevioside: other steviol glycosides from 1:20 to 1: 100.
    [0009]
    9. Food composition according to claim 1 or 2, CHARACTERIZED by the fact that the acid comprises an organic acid.
    [0010]
    10. Food composition according to claim 1 or 2, CHARACTERIZED by the fact that the acid comprises an inorganic acid.
    [0011]
    11. Food composition according to claim 1 or 2, CHARACTERIZED by the fact that the acid is selected from the group consisting of citric acid, malic acid, tartaric acid, phosphoric acid, lactic acid, fumaric acid, adipic acid, sodium acid sulfate; potassium acid sulfate, sodium acid pyrophosphates, and combinations thereof.
    [0012]
    12. Food composition according to claim 1, CHARACTERIZED by the fact that it also comprises 500 ppm to 200,000 ppm of an amphiphilic substance.
    [0013]
    13. Food composition according to claim 12, CHARACTERIZED by the fact that the amphiphilic substance is selected from the group consisting of lactic acid, terpineol, benzyl alcohol, 1-butanol, 1-propanol, propionic acid, caprylic acid, 2-methoxyphenol, butyric acid, hexanoic acid, isobutanol, 2-ethylpyrazine, 2-methylthiol 3 methyl pyrazine, benzaldehyde, pentanoic acid, 3-methyl, L butyl lactate, valeric acid, 2 mercaptopropinic acid, 4-allyl-2- methoxyphenol, phenyl acetic acid, phenethyl alcohol, 2-methoxy-4- [1-propen-1-yl] phenol, 9 decenoic acid, 5 & 6 decenoic acid, 1-octanol, 1-decanol, hexyl alcohol, and combinations of themselves.
    [0014]
    14. Food composition according to claim 2, CHARACTERIZED by the fact that the amphiphilic substance is selected from the group consisting of lactic acid, terpineol, benzyl alcohol, 1-butanol, 1-propanol, propionic acid, caprylic acid, 2-methoxyphenol, butyric acid, hexanoic acid, isobutanol, 2-ethylpyrazine, 2-methylthiol 3 methyl pyrazine, benzaldehyde, pentanoic acid, 3-methyl, L butyl lactate, valeric acid, 2 mercaptopropinic acid, 4-allyl-2- methoxyphenol, phenyl acetic acid, phenethyl alcohol, 2-methoxy-4- [1-propen-1-yl] phenol, 9 decenoic acid, 5 & 6 decenoic acid, 1-octanol, 1-decanol, hexyl alcohol, and combinations of themselves.
    [0015]
    15. Food composition according to claim 1, CHARACTERIZED by the fact that the food-grade non-aqueous solvent includes ethanol, propylene glycol, 1,3-propanediol, triacetin, ethyl acetate, benzyl alcohol, glycerin, and / or combinations thereof.
    [0016]
    16. Food composition according to claim 2, CHARACTERIZED by the fact that it also comprises 1,000 ppm to 995,000 ppm of food-grade non-aqueous solvent.
    [0017]
    17. Food composition according to claim 16, CHARACTERIZED by the fact that the food-grade non-aqueous solvent includes ethanol, propylene glycol, 1,3-propanediol, triacetin, ethyl acetate, benzyl alcohol, glycerin, and / or combinations thereof.
    [0018]
    18. Food composition according to claim 1 or 2, CHARACTERIZED by the fact that steviol glycosides are in solution from one week to 33 months.
    [0019]
    19. Food composition according to claim 1 or 2, CHARACTERIZED by the fact that the composition comprises a liquid concentrate.
    [0020]
    20. Food composition according to claim 19, CHARACTERIZED by the fact that the liquid concentrate can be reconstituted in a range of 1 part of concentrate added to 5 parts of water to 1 part of concentrate added to 180 parts of water.
    [0021]
    21. Food composition according to claim 19, CHARACTERIZED by the fact that the liquid concentrate can be reconstituted in a range of 1 part of concentrate added to 5 parts of water to 1 part of concentrate added to 180 parts of water, for produce a brix or brix equivalence from 2 to 25.
    [0022]
    22. Food composition according to claim 19, CHARACTERIZED by the fact that the liquid concentrate can be reconstituted with a ratio of 1 part of concentrate added to 5 parts of water to produce a brix or a brix equivalence of 2 to 25.
    [0023]
    23. Food composition according to claim 19, CHARACTERIZED by the fact that the liquid concentrate can be reconstituted with a ratio of 1 part of concentrate added to 90 parts of water to produce a brix or a brix equivalence of 2 to 25.
    [0024]
    24. Food composition according to claim 19, CHARACTERIZED by the fact that the liquid concentrate can be reconstituted with a ratio of 1 part of concentrate added to 120 parts of water to produce a brix or a brix equivalence of 2 to 25.
    [0025]
    25. Food composition according to claim 1 or 2, CHARACTERIZED by the fact that it has a pH of 1.8 to 4.0.
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    同族专利:
    公开号 | 公开日
    CA2864284C|2021-03-02|
    CN104270963A|2015-01-07|
    AU2016277639B2|2018-06-28|
    AU2013221447A1|2014-08-28|
    PH12014501788A1|2014-11-17|
    US20130209658A1|2013-08-15|
    KR102205761B1|2021-01-22|
    WO2013123281A1|2013-08-22|
    KR20200004890A|2020-01-14|
    HK1204873A1|2015-12-11|
    US10292412B2|2019-05-21|
    RU2018108285A|2019-09-09|
    RU2014134743A|2016-04-10|
    CN110122841A|2019-08-16|
    RU2018108285A3|2021-07-01|
    KR20140124382A|2014-10-24|
    EP2814337A1|2014-12-24|
    EP2814337B1|2021-09-08|
    MX2014009656A|2014-09-08|
    AU2016277639A1|2017-01-19|
    MX367484B|2019-08-23|
    AU2013221447B2|2016-10-06|
    JP2019013242A|2019-01-31|
    JP2015506718A|2015-03-05|
    RU2648376C2|2018-03-26|
    CA2864284A1|2013-08-22|
    MX2019006290A|2019-09-04|
    AR092798A1|2015-05-06|
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    法律状态:
    2018-03-27| B06F| Objections, documents and/or translations needed after an examination request according [chapter 6.6 patent gazette]|
    2018-03-27| B15K| Others concerning applications: alteration of classification|Ipc: A23L 2/385 (2006.01), A23L 2/60 (2006.01) |
    2019-05-28| B06T| Formal requirements before examination [chapter 6.20 patent gazette]|
    2020-02-11| B06A| Notification to applicant to reply to the report for non-patentability or inadequacy of the application [chapter 6.1 patent gazette]|
    2020-05-19| B09A| Decision: intention to grant [chapter 9.1 patent gazette]|
    2020-10-20| B16A| Patent or certificate of addition of invention granted|Free format text: PRAZO DE VALIDADE: 20 (VINTE) ANOS CONTADOS A PARTIR DE 15/02/2013, OBSERVADAS AS CONDICOES LEGAIS. |
    优先权:
    申请号 | 申请日 | 专利标题
    US201261599279P| true| 2012-02-15|2012-02-15|
    US61/599.279|2012-02-15|
    PCT/US2013/026267|WO2013123281A1|2012-02-15|2013-02-15|High solubility natural sweetener compositions|
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