Rebaudioside-D containing sweetener compositions

Abstract

A rebaudioside D containing sweetening composition exhibiting taste like sugar containing a carrier and rebaudioside D is disclosed. A method of making the rebaudioside D containing sweetening composition; and a method of using the rebaudioside D containing sweetening composition are also disclosed.

Claims

1. A sweetening composition consisting essentially of: a blend of erythritol, sugar, rebaudioside A, and rebaudioside D, wherein the rebaudioside A is present in an amount ranging from about 0.01% to about 1.25% by weight of the total composition; wherein the rebaudioside D is present in an amount ranging from 0.05% to about 2.5% by weight of the total composition; wherein the rebaudioside D and rebaudioside A are present in a 97:3 ratio by weight percent; and wherein the rebaudioside D and rebaudioside A are embedded and recrystallized within a blend of the erythritol and sugar.

2. The sweetening composition of claim 1, further comprising a flavor material selected from the group consisting of cream, hazelnut, vanilla, chocolate, cinnamon, pecan, lemon, lime, raspberry, peach, mango, vanillin, butter, butterscotch, tea, orange, tangerine, caramel, strawberry, banana, grape, plum, cherry, blueberry, pineapple, elderberry, watermelon, bubblegum, cantaloupe, guava, kiwi, papaya, coconut, mint, spearmint, derivatives, and combinations thereof.

3. The sweetening composition of claim 1, further comprising an aroma component in an amount from about 2 to about 10 times the detectable amount.

4. The sweetening composition of claim 3, wherein the aroma component is selected from the group consisting of essential oils, expressed oils, distilled oils, extracts, anethole, anisole, benzaldehyde, benzyl alcohol, camphor, cinnamaldehyde, citral, d-limonene, ethyl butanoate, eugenol, furaneol, furfural, linalool, menthol, methyl butanoate, methyl salicylate, neral, nerolin, pentyl butanoate, pentyl pentanoate, sotolon, strawberry ketone, substituted pyrazines, e.g., 2-ethoxy-3-isopropylpyrazine; 2-methoxy-3-sec-butylpyrazine; and 2-methoxy-3-methylpyrazine, thuj one, thymol, trimethylamine, vanillin, and combinations thereof.

5. The sweetening composition of claim 1, further comprising coloring selected from the group consisting of annatto extract, caramel, grape skin extract, paprika, riboflavin, turmeric, fruit or vegetable juices, FD&C red, yellow or blue colors.

6. The sweetening composition of claim 1, further comprising an active, wherein the active is a pharmaceutical active selected from the group consisting of eucalyptol, menthol, methyl salicylate, and thymol.

7. The sweetening composition of claim 1, wherein the composition has an energy content less than that of a nutritive sugar.

8. The sweetening composition of claim 1, wherein the composition exhibits improved sensory characteristics relative to commercial stevia product, the characteristics including decreased perception of off-taste and bitterness, more sugar-like taste and more sugar-like mouth feel.

9. The sweetening composition of claim 1, wherein the composition has an energy content of less than 5 calories per every 1 gram SES.

Description

DESCRIPTION OF THE DRAWINGS

(1) The accompanying drawings, which are incorporated in and constitute a part of this specification, illustrate embodiments of the invention, and together with the description, explain the principles of the invention. In the drawings:

(2) FIG. 1 is SPI Polyols, Inc. Polyols Comparison Chart.

(3) FIG. 2 is one method for manufacture.

DETAILED DESCRIPTION OF THE INVENTION

(4) It is believed that one skilled in the art can, based upon the description herein, utilize the present invention to its fullest extent. The following specific embodiments are to be construed as merely illustrative, and not as limiting the remainder of the disclosure in any way whatsoever.

(5) Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which the invention belongs. Also, all publications, patent applications, patents, and other references mentioned herein are incorporated by reference. As used herein, all percentages are by weight unless otherwise specified. In addition, all ranges set forth herein are meant to include any combinations of values between the two endpoints, inclusively.

Definitions

(6) As used herein, the term “active” means a substance in a consumer product that is biologically active.

(7) By the term “flavor notes” it is meant subtle sensory aspects typically detected by taste, or smell experienced while exhaling through the nose after ingestion (retronasal olfaction).

(8) As used herein, the term “crystallizable carrier” means a substance that is able to form solid crystals and that facilitates the transport of an active. Preferred crystallizable carriers are sugars and sugar alcohols. A more preferred crystallizable carrier is sugar (sucrose). Additional carriers include erythritol.

(9) As used herein, a “food-grade” material is one that conforms to the standards for foods deemed safe for human consumption set forth in the Codex Alimentarius produced by the World Health Organization (1999).

(10) Suitable “high-intensity sweeteners” include chemical compounds or mixtures of compounds, which elicit a sweet taste at least five times sweeter than sucrose, as measured in accordance with the test method described in G.B. Patent No. 1,543,167, which is incorporated by reference herein. Typically such sweeteners are substantially free from degradants after being heated for about one hour at about 40° C. Examples of such suitable sweeteners include, but are not limited to, sucralose, neotame, saccharin, acesulfame-K, cyclamate, neohesperdine DC, stevia, thavmatin, brazzein, aspartame, and mixtures thereof.

(11) Examples of natural high intensity sweeteners include steviol glycosides, some mogrosides (for example, Mogroside V), brazzein, neohesperidin dihydrochalcone (NHDC), glycyrrhizic acid and its salts, thaumatin, perillartine, pernandulcin, mukuroziosides, baiyunoside, phlomisoside-I, dimethyl-hexahydrofluorene-dicarboxylic acid, abrusosides, periandrin, carnosiflosides, cyclocarioside, pterocaryosides, polypodoside A, brazilin, hernandulcin, phillodulcin, glycyphyllin, phlorizin, trilobatin, dihydroflavonol, dihydroquercetin-3-acetate, neoastilibin, trans-cinnamaldehyde, monatin and its salts, selligueain A, hematoxylin, monellin, osladin, pterocaryoside A, pterocaryoside B, mabinlin, pentadin, miraculin, curculin, neoculin, chlorogenic acid, cynarin, siamenoside and others.

(12) Stevia is a non-caloric natural sweetener from the plant Stevia rebaudiana. The plant makes a number of sweet compounds collectively referred to as steviol glycosides, which make stevia up to 300 times sweeter than sucrose. These glycosides can be extracted from the plant with water and other solvents well known to those skilled in the art. They are heat stable, pH stable, do not ferment, and do not induce a glycemic response.

(13) As used herein “stevia extract” means a sweet glycoside extracted from a stevia plant.

(14) By the term “steviol” it is meant the diterpenoic compound hydroxy-ent-kaur-16-en-13-ol-19-oic acid, which is the hydroxylated form of the compound termed “ent-kaurenoic acid,” which is ent-kaur-16-en-19-oic acid.

(15) By the term “steviol glycoside” it is meant any of the glycosides of the aglycone steviol including, but not limited to, stevioside, Rebaudioside A, Rebaudioside B, Rebaudioside C, Rebaudioside D, Rebaudisode E, Rebaudisode F, Rebaudioside I, Rebaudiouside M, Rebaudioside N, Rebaudioside O, dulcoside, rubusoside, steviolmonoside, steviolbioside, and 19-O-β-glucopyranosyl-steviol.

(16) Examples of “synthetic sweeteners” include sucralose, potassium acesulfame, aspartame, alitame, saccharin, neohesperidin dihydrochalcone synthetic derivatives, cyclamate, neotame, dulcin, suosan, N-[N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-L-α-aspartyl]-L-phenylalanine 1-methyl ester (Advantame), N-[N-[3-(3-hydroxy-4-methoxyphenyl)-3-methylbutyl]-L-α-aspartyl]-L-phenylalanine 1-methyl ester, N-[N-[3-(3-methoxy-4-hydroxyphenyl)propyl]-L-α-aspartyl]-L-phenylalanine 1-methyl ester, salts thereof, and the like.

(17) As used herein the term “partially dissolved crystallizable carrier” (or “partially melted crystallizable carrier”) means a composition, with or without other ingredients or components that has been dissolved part of the crystallizable carrier to provide a slurry of dissolved and solid crystallizable carrier. A preferred range for dissolving is about 3% to about 60% by weight of the crystallizable carrier. A preferred range for dissolving for a low active load is about 3% to about 30% by weight of the crystallizable carrier. A preferred range for dissolving for a high active load is about 20 to about 40% by weight of the crystallizable carrier.

(18) As used herein, the term “pharmaceutical active” means the substance in a pharmaceutical drug that is biologically active.

(19) The pharmaceutical active may be a pharmaceutical active for immediate or sustained release. Such pharmaceutical active may be formulated for immediate release upon ingestion, for sustained release, for release in the colon, or any combination thereof.

(20) The pharmaceutical active may be an antihistamine, a decongestant, an analgesic, an anti-inflammatory, an anti-pyretic, a cough suppressant, an expectorant, or any other pharmaceutical active or combination of such pharmaceutical actives.

(21) Examples of antihistamines and decongestants, include, but are not limited to, bromopheniramine, chlorcyclizine, dexbrompheniramine, bromhexane, phenindamine, pheniramine, pyrilamine, thonzylamine, pripolidine, ephedrine, pseudoephedrine, phenylpropanolamine, chlorpheniramine, dextromethorphan, diphenhydramine, doxylamine, astemizole, terfenadine, fexofenadine, naphazoline, oxymetazoline, montelukast, propylhexadrine, triprolidine, clemastine, acrivastine, promethazine, oxomemazine, mequitazine, buclizine, bromhexine, ketotifen, terfenadine, ebastine, oxatamide, xylomeazoline, loratadine, desloratadine, and cetirizine; isomers thereof, and pharmaceutically acceptable salts and esters thereof.

(22) Examples of suitable analgesics, anti-inflammatories, and antipyretics include, but are not limited to, non-steroidal anti-inflammatory drugs (NSAIDs) such as propionic acid derivatives (e.g., ibuprofen, naproxen, ketoprofen, flurbiprofen, fenbufen, fenoprofen, indoprofen, ketoprofen, fluprofen, pirprofen, carprofen, oxaprozin, pranoprofen, and suprofen) and COX inhibitors such as celecoxib; acetaminophen; acetyl salicylic acid; acetic acid derivatives such as indomethacin, diclofenac, sulindac, and tolmetin; fenamic acid derivatives such as mefanamic acid, meclofenamic acid, and flufenamic acid; biphenylcarbodylic acid derivatives such as diflunisal and flufenisal; and oxicams such as piroxicam, sudoxicam, isoxicam, and meloxicam; isomers thereof, and pharmaceutically acceptable salts and prodrugs thereof.

(23) Examples of cough suppressants and expectorants include, but are not limited to, diphenhydramine, dextromethorphan, noscapine, clophedianol, menthol, benzonatate, ethylmorphone, codeine, acetylcysteine, carbocisteine, ambroxol, belladona alkaloids, sobrenol, guaiacol, and guaifenesin; isomers thereof, and pharmaceutically acceptable salts and prodrugs thereof.

(24) Additional examples of actives include eucalyptol, menthol, methyl salicyate and thymol.

(25) Preferred actives include heat sensitive and/or moisture sensitive actives.

(26) As used herein, a gram (or other given amount) of Sucrose Equivalent Sweetness (“SES”) means the amount of high intensity sweetener needed to be added to an 8 ounce glass of water in order to provide the same sweetness as an independent 8 ounce glass of water containing one gram (or the other given amount) of sucrose. For example, 1/200 g of aspartame will equal about one gram of SES because aspartame is about 200 times sweeter than sucrose. Similarly, about 1/500 g to about 1/600 g of sucralose will provide one gram of SES because sucralose is about 500 to about 600 times sweeter than sucrose.

(27) As used herein, the term “sugar alcohol” means a food-grade alcohol derived from a sugar molecule. Sugars and Sugar alcohols useful in the present invention include, for example, dextrose, fructose, isomalt, erythritol, hydrogenated isomaltulose, hydrogenated starch hydrolyzates, lactitol, maltitol, mannitol, polydextrose, D-psicose, sorbitol, sucrose, tagatose, trehalose, xylitol, and combinations thereof.

(28) As used herein, all numerical ranges provided are intended to expressly include at least all numbers that fall between the endpoints of ranges.

(29) The compositions contemplated herein can contain other sweeteners, sugars, sweet enhancers, fibers or nutritional components that are stable under partial melt conditions. The compositions of the present invention may contain additional non-sweetening ingredients as well, including flavors, aromas, other nutritional components, and mixtures thereof. For example the compositions can contain fiber(s), vitamin(s), mineral(s), and/or herbal supplement(s).

(30) As used herein, unless otherwise indicated, the term “flavor” means any food-grade material that may be added to the present compositions to provide a desired flavor. Flavors useful in the present invention include, for example, cream, hazelnut, vanilla, chocolate, cinnamon, pecan, lemon, lime, raspberry, peach, mango, vanillin, butter, butterscotch, tea, orange, tangerine, caramel, strawberry, banana, grape, plum, cherry, blueberry, pineapple, elderberry, watermelon, bubblegum, cantaloupe, guava, kiwi, papaya, coconut, mint, spearmint, derivatives, and combinations thereof.

(31) As used herein, unless otherwise indicated, the term “aroma component” means any food-grade volatile substance that may be employed to produce a desired scent, for example, when mixed with a foodstuff. Aromas useful in the present invention include, for example, essential oils (citrus oil), expressed oils (orange oil), distilled oils (rose oil), extracts (fruits), anethole (liquorice, anise seed, ouzo, fennel), anisole (anise seed), benzaldehyde (marzipan, almond), benzyl alcohol (marzipan, almond), camphor (cinnamomum camphora), cinnamaldehyde (cinnamon), citral (citronella oil, lemon oil), d-limonene (orange) ethyl butanoate (pineapple), eugenol (clove oil), furaneol (strawberry), furfural (caramel), linalool (coriander, rose wood), menthol (peppermint), methyl butanoate (apple, pineapple), methyl salicylate (oil of wintergreen), neral (orange flowers), nerolin (orange flowers), pentyl butanoate (pear, apricot), pentyl pentanoate (apple, pineapple), sotolon (maple syrup, curry, fennugreek), strawberry ketone (strawberry), substituted pyrazines, e.g., 2-ethoxy-3-isopropylpyrazine; 2-methoxy-3-sec-butylpyrazine; and 2-methoxy-3-methylpyrazine (toasted seeds of fenugreek, cumin, and coriander), thujone (juniper, common sage, Nootka cypress, and wormwood), thymol (camphor-like), trimethylamine (fish), vanillin (vanilla), and combinations thereof. Preferred aroma components according to the present invention include, essential oils (citrus oil), expressed oils (orange oil), distilled oils (rose oil), extracts (fruits), benzaldehyde, d-limonene, furfural, menthol, methyl butanoate, pentyl butanoate, salts, derivatives, and combinations thereof.

(32) The aroma component may be present in any amount in the composition. Preferably, the aroma component is present in an amount from about 2- to about 10-times the detectable amount. More preferably, the aroma component is present in an amount from about 2- to about 5-times the detectable amount. As used herein, unless otherwise indicated, the term “detectable amount” is the amount of the aroma component required to produce a scent detectable in the foodstuff.

(33) The compositions of the present invention have energy contents less than that of a nutritive sugar, preferably less than 5 calories per serving.

(34) As a sweetener, the composition can be packaged in packets, as a bulk sweetener, as a liquid, in cubes, or any normal sugar forms.

(35) As a pharmaceutical, the composition can be any solid object, semi-solid, or liquid-filled composition designed to contain a specific pre-determined amount (dose) of a pharmaceutical active.

(36) The following examples are provided to further illustrate the compositions and methods of the present invention. These examples are illustrative only and are not intended to limit the scope of the invention in any way.

(37) Though, with plethora of no or low calorie sweeteners on the market, many of these products lack desirable sensory profile and exhibit off-taste and/or bitterness. Achieving favorable sensory attributes in targeted applications is a must have quality to ensure maximum consumer acceptance for product successes. For example, in beverage applications, favorable sensory attributes include, but not limited to, sweetness quality, lack of off-taste and bitterness, sugar-like taste and sugar-like mouth-feel.

(38) The present invention is directed to an innovative solution to the above mentioned quality challenges with a systematically designed no-calorie or low-calorie sweeteners providing desirable sensory characteristics profile comparable to sugar, especially, with an improved mouth feel and sugar-like taste in beverage applications. Importantly, both liquid and dry forms of the present sweetener compositions are suitable for applications in beverages, nutritional products, dietary supplements and Rx/OTC products. Both liquid and dry compositions of the present invention are ideal for use as tabletop sugar substitutes.

EXAMPLE

(39) The acceptance of a formula with high Rebaudioside-D content was assessed by comparing the formula below to a known commercial formula. Rebaudioside D/Rebaudioside-A blends with erythritol and sugar (equivalent to 2 teaspoon of sugar, no calorie sweetener) having the formula in Table 2 were compared to Commercial Product in coffee, in iced tea and direct taste.

(40) TABLE-US-00002 TABLE 2 Sweetness Equivalent to 1 teaspoon of Sugar Ingredient % Sugar 0-99 Erythritol 0-99 Rebaudioside-D 0.05-2.5  Rebaudioside-A   0-1.25 TOTAL 100.00

(41) TABLE-US-00003 TABLE 3 Sweetness Equivalent to 2 teaspoons of Sugar Ingredient % Sugar 30-70 Erythritol 30-70 Rebaudioside-D 0.05-2   Rebaudioside-A 0.01-0.08 TOTAL 100.00

(42) Sample Preparation 1. Set up a hot water bath at 85° C. (185° F.) with water depth about 1.5 inches. 2. Add sugar and erythritol to a 250 ml beaker and stir to combine. 3. Add 1.0 gm. of bottled water to a 400 ml. beaker. 4. Add Rebaudioside D and Rebaudioside A to the water in the beaker and stir to combine. 5. Add the sugar and erythritol mixture to the 400 ml. beaker containing the liquid solution and begin stirring vigorously with a whisk. 6. Place the beaker into the hot water bath and continue stirring until the product is dry and lump free. (There will be a visual change in consistency and the product will become free flowing.) 7. Dispense 0.20 gms. into plastic sample cups and seal.

(43) Example of a Partial Melt Co-Crystallization Process 1. Supply heat to the jacket of a plough blender (85° C./185° F.) 2. Prepare a suspension of 1.594 lbs. (0.723 kg) Rebaudioside D, 0.050 lbs. (0.023 kg) Rebaudioside A, and 2.498 lbs. (1.133 kg.) of water. 3. Add 60.856 lbs. (27.604 kg.) of sugar to the blender. 4. Add 62.500 lbs. (28.350 kg.) of erythritol to the blender. 5. Start mixer at full speed. 6. Add 4.142 lbs. (1.879 kg.) of the Reb D/Reb A/water suspension to the mixer while it is running. Turn on vacuum to maximum setting (>22 in. Hg) and begin drying. 7. Stop at intervals during blending to open the mixer and look at consistency of material. 8. Blend until material appears dry. (non-clumping) 9. Remove a sample from the blender and analyze for moisture content. 10. Continue drying until moisture is <0.2%. 11. Continue drying if required and re-sample for moisture content. 12. Once dry, discharge batch into container below the mixer.
Sensory Testing

(44) For sensory evaluations, the following samples were prepared: 1. Sugar/Erythritol/Stevia (Rebaudioside-D/Rebaudioside-A blend) 2. Commercial Product with Stevia

(45) Sensory Methodology

(46) Panelists evaluated the samples in a monadic sequential manner and completed a self-administered questionnaire on computer. Order of presentation was randomized and balanced. Approximately 50-60 respondents participated in each sensory test. Respondents received 2-3 oz. of beverage for their evaluation. Panelists were asked to cleanse their palate between evaluation with unsalted crackers and water.

(47) Panelists were asked to rate each sample for overall liking, amount of sweetness, bitterness intensity and aftertaste. Panelists were also asked to indicate if they agree or disagree with each phrase: Tastes like sugar, Has a clean taste like sugar, Has no unpleasant aftertaste.

(48) Coffee

(49) Sugar/Erythritol/Stevia (Rebaudioside-D/Rebaudioside-A Blend) Formula Versus Commercial Product with Stevia

(50) N=51

(51) TABLE-US-00004 Sugar/ Erythritol/ Stevia (Rebaudioside-D/ Rebaudioside-A Commercial blend) Product with Significant Formula Stevia Differences Overall Liking 5.88 4.92 95% Amount of 3.08 2.73 90% Sweetness Bitterness 1.78 2.20 95% Intensity Tastes Like Agree = 66.7% Agree = 37.3% 95% Sugar Disagree = 33.3% Disagree = 62.8% Has a Rich Agree = 60.8% Agree = 35.3% 95% Sweet Taste of Disagree = 39.2% Disagree = 64.7% Sugar Has No Agree = 72.6% Agree = 56.9% 90% Unpleasant Disagree = 27.5% Disagree = 43.1% Aftertaste Presence of Yes = 39.2% Yes = 54.9% 95% Aftertaste No = 60.8% No = 45.1% Bitter 1.80 2.32 95% Aftertaste
Iced Tea
Sugar/Erythritol/Stevia (Rebaudioside-D/Rebaudioside-A Blend) Formula Versus Commercial Product with Stevia
N=56

(52) TABLE-US-00005 Sugar/ Erythritol/ Stevia (Rebaudioside-D/ Rebaudioside-A Commercial blend) Product with Significant Formula Stevia Differences Overall Liking 6.11 4.46 95% Amount of 2.98 3.02 NSD Sweetness Bitterness 1.27 1.57 95% Intensity Tastes Like Agree = 71.4% Agree = 39.3% 95% Sugar Disagree = 28.6% Disagree = 60.7% Has a Rich Agree = 71.4% Agree = 33.9% 95% Sweet Taste of Disagree = 28.6% Disagree = 66.1% Sugar Has No Agree = 82.1% Agree = 58.9% 90% Unpleasant Disagree = 17.9% Disagree = 41.1% Aftertaste Presence of Yes = 28.6% Yes = 48.2% 90% Aftertaste No = 71.4% No = 51.8% Bitter 1.44 1.81 95% Aftertaste
Direct Taste
Sugar/Erythritol/Stevia (Rebaudioside-D/Rebaudioside-A Blend) Formula versus Commercial Product with Stevia
N=58

(53) TABLE-US-00006 Sugar/ Erythritol/ Stevia (Rebaudioside-D/ Rebaudioside-A Commercial blend) Product with Significant Formula Stevia Differences Overall Liking 6.97 5.31 95% Amount of 3.03 3.33 95% Sweetness Bitterness 1.21 1.69 95% Intensity Tastes Like Sugar Agree = 84.5% Agree = 50.0% 95% Disagree = 15.5% Disagree = 50.0% Has a Rich Sweet Agree = 75.9% Agree = 53.5% 95% Taste of Sugar Disagree-24.1% Disagree = 46.5% Has No Agree = 82.8% Agree = 63.8% 95% Unpleasant Disagree = 17.2% Disagree = 36.2% Aftertaste Presence of Yes = 20.7% Yes = 46.5% 95% Aftertaste No = 79.3% No = 53.5% Bitter Aftertaste 1.83 1.96 NSD
Conclusions
Sugar/Erythritol/Stevia (Rebaudioside-D/Rebaudioside-A Blend) Formula Versus Commercial Product with Stevia

(54) Based on evaluations, Sugar/Erythritol/Stevia (Rebaudioside-D/Rebaudioside-A Blend), (packet=formulated at 2 teaspoon of sugar) performed significantly better than Commercial Product in all three applications.

(55) Sugar/Erythritol/Stevia (Rebaudioside-D/Rebaudioside-A Blend) was rated significantly higher than Commercial Product with stevia for Overall Liking in coffee/iced tea and direct taste.

(56) Sugar/Erythritol/Stevia (Rebaudioside-D/Rebaudioside-A Blend) formula was significantly lower in “Bitterness Intensity” versus Commercial Product with stevia in coffee/iced tea and direct taste.

(57) Significantly more panelists found that Sugar/Erythritol/Stevia (Rebaudioside-D/Rebaudioside-A Blend) formula: Tastes Like Sugar” versus Commercial Stevia Product in coffee/iced tea and direct taste.

(58) Significantly more panelists found that Sugar/Erythritol/Stevia (Rebaudioside-D/Rebaudioside-A Blend) formula “Has A Rich Sweet Taste of Sugar” versus commercial stevia product in coffee/iced tea and direct taste.

(59) Significantly fewer panelists “perceived an aftertaste” in Sugar/Erythritol/Stevia (Rebaudioside-D/Rebaudioside-A Blend) formula versus commercial stevia product in coffee/iced tea and direct taste.

(60) Significantly more panelists found (90%) that Rebaudioside-D: Rebaudioside-A blend “Has No Unpleasant Aftertaste” versus commercial stevia product in coffee/iced tea and direct taste.

(61) Significantly more people found that Sugar/Erythritol/Stevia (Rebaudioside-D/Rebaudioside-A Blend) formula “Has No Bitter Aftertaste” versus commercial stevia product in coffee and iced tea.

(62) The foregoing examples are not intended to limit the scope of the present invention, which may be set out in the claims. In particular, various equivalents and substitutions will be recognized by those skilled in the art in view of the foregoing disclosure and these are contemplated to be within the scope of the invention.