STEVIA COMPOSITION, PRODUCTION METHOD AND USES

Abstract

Stevia compositions are prepared from Stevia rebaudiana Bertoni extracts. The compositions are able to provide a superior taste profile and can be used as sweeteners, sweetness enhancers, flavors, flavor enhancers in foods, beverages, cosmetics and pharmaceuticals.

Claims

1. A process for producing a steviol glycosides composition, comprising the steps of: providing a solution containing at least two glycosides of steviol; providing at least one resin capable of adsorbing steviol glycosides; contacting the resin with solution containing at least two glycosides of steviol to obtain a resin with at least one steviol glycoside adsorbed onto resin; eluting the resin to obtain a steviol glycosides composition comprising at least one steviol glycoside.

2. A sweetener composition comprising steviol glycosides composition made by the process of claim 1, and an additional sweetening agent selected from the group consisting of: stevia extract, steviol glycosides, stevioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside M, rebaudioside N, rebaudioside O, dulcoside A, steviolbioside, rubusoside, other steviol glycosides found in Stevia rebaudiana Bertoni plant and mixtures thereof, glycosylated steviol glycosides, Luo Han Guo extract, mogrosides, glycosylated mogrosides, high-fructose corn syrup, corn syrup, invert sugar, fructooligosaccharides, inulin, inulooligosaccharides, coupling sugar, maltooligosaccharides, maltodextins, corn syrup solids, glucose, maltose, sucrose, lactose, aspartame, saccharin, sucralose, sugar alcohols, and a combination thereof.

3. A flavor composition comprising a steviol glycosides composition made by the process of claim 1, and an additional flavoring agent selected from the group consisting of: lemon, orange, fruit, banana, grape, pear, pineapple, mango, bitter almond, cola, cinnamon, sugar, cotton candy, vanilla, and a combination thereof.

4. A food ingredient comprising a steviol glycosides composition made by the process of claim 1 and an additional food ingredient selected from the group consisting of: acidulants, organic and amino acids, coloring agents, bulking agents, modified starches, gums, texturizers, preservatives, antioxidants, emulsifiers, stabilisers, thickeners, gelling agents, and a combination thereof.

5. A food, beverage, cosmetic or pharmaceutical product comprising a steviol glycosides composition made by the process of claim 1.

Description

EXAMPLE 1

[0021] Selective Adsorption by Resin from Aqueous Ethanol Solution

[0022] Steviol glycosides were dissolved in 70% v/v aqueous Ethanol to make 10 mL solution containing (w/w) 0.67% Reb D, 0.51% Reb M and 0.82% Reb A. The solution was passed through a column packed with 10 mL Amberlite FPA98C1 resin in OH.sup.− form. The resin was washed with 250 mL 70% v/v aqueous Ethanol and then the adsorbed steviol glycosides were eluted with 250 mL of deionized water. Both solutions were analyzed by HPLC and the results are provided below.

TABLE-US-00001 Content of glycoside, % from TSG* Sample Reb D Reb M Reb A Initial solution 33.51 25.61 40.88 70% Ethanol fraction 12.51 12.05 75.44 Water eluate 51.12 43.02 5.86 *TSG—Total Steviol Glycoside content is calculated as the sum of concentrations of all steviol glycosides

[0023] It can be seen that the Reb D and Reb M are selectively adsorbed by the resin.

EXAMPLE 2

[0024] Treatment of Steviol Glycoside Aqueous Solution by Resin

[0025] Steviol glycosides were dissolved in deionized water to make 10 mL solution containing (w/w) 0.67% Reb D, 0.51% Reb M and 0.82% Reb A. The solution was passed through a column packed with 10 mL Amberlite FPA98C1 resin in OH.sup.− form. The resin was washed with 250 mL water and then eluted with 250 mL of 70% v/v aqueous Ethanol. Both solutions were analyzed by HPLC and the results are provided below.

TABLE-US-00002 Content of glycoside, % from TSG* Sample Reb D Reb M Reb A Initial solution 33.66 25.45 40.89 Water fraction 32.94 25.06 42.00 70% Ethanol eluate ND ND ND *TSG—Total Steviol Glycoside content is calculated as the sum of concentrations of all steviol glycosides **ND—Not Detected

[0026] It can be seen that no substantial selective adsorption is observed from aqueous solution.