Process for rebaudioside D
The invention describes compositions that include rebaudioside D, processes to produce rebaudioside D and formulations that provide ratios of rebaudioside A to rebaudioside D to decrease the aftertaste of rebaudioside A.
1. A stevia composition comprising rebaudioside A in an amount of about 90% or greater by weight and an increased amount of greater than 2% by weight of rebaudioside D in comparison to the amount of rebaudioside D in naturally occurring stevia or a stevia extract; wherein an aftertaste of rebaudioside A is decreased or eliminated compared to compositions without the increased amount of rebaudioside D.
2. The stevia composition of claim 1 , wherein the amount of rebaudioside D is present in an amount sufficient to mask the bitter aftertaste of rebaudioside A.
3. The stevia composition of claim 1 , wherein the amount of rebaudioside D is present in an amount sufficient to mask the licorice aftertaste of rebaudioside A.
4. A food composition comprising:
a food material; and
a stevia containing sweetener comprising:
naturally occurring stevia or a stevia extract comprising rebaudioside A; and
an amount of rebaudioside D sufficient to reduce or eliminate an aftertaste associated with one or more steviol glycosides found in the naturally occurring stevia or the stevia extract, wherein the stevia containing sweetener has a rebaudioside D-to-rebaudioside A weight ratio of 2:98 or greater.
5. A stevia composition comprising less than from about 98.9 to about 95 weight percent of rebaudioside A and greater than about 1.1 to about 5 weight percent of rebaudioside D; wherein aftertaste and/or bitterness of rebaudioside A is decreased or eliminated compared to compositions without the increased amount of rebaudioside D.
6. The stevia composition of claim 5 , wherein the weight percent of rebaudioside A to rebaudioside D is about 98.5:1.5, 98:2, 97.5:2.5, 97:3, 96.5:3.5, 96:4, 95.5:4.5, or 95:5 by weight.
7. The stevia composition of claim 5 , wherein the weight percent of rebaudioside A is from about 98.5 to about 97.5 and the weight percent of rebaudioside D is from about 1.5 to about 2.5.
8. The stevia composition of claim 5 , wherein the weight percent of rebaudioside A to rebaudioside D is 98:2 or 97.5:2.5 by weight.
9. A method to decrease or eliminate an aftertaste of rebaudioside A in a sweetener or food product comprising rebaudioside A, comprising the step of adding in the sweetener or food product rebaudioside D in an amount so that the rebaudioside D-to-rebaudioside A weight ratio is 2:98 or greater.
10. The method of claim 9 , wherein the aftertaste of rebaudioside A is bitterness aftertaste.
11. The method of claim 9 , wherein the aftertaste of rebaudioside A is Licorice aftertaste.