Patent
The present invention relates to the use of sweet steviol glycoside compounds, particularly rebaudioside B, in sweetening compositions. Sweetening compositions comprising selected amounts of rebaudioside B have been shown to possess favorable flavor profiles when compared to other high intensity sweetener compounds and are useful in the preparation of consumables.
1. A sweetening composition comprising sweet steviol glycoside compounds, wherein the sweet steviol glycoside compounds comprise rebaudioside B at a concentration that is in the range of 10% to about 60% by weight of the total amount of sweet steviol glycoside compounds in the sweetening composition and rebaudioside A at a concentration that is in the range of about 40% to about 90% by weight of the total amount of sweet steviol glycoside compounds in the sweetening composition.
2. The sweetening composition of claim 1 , wherein the concentration of the rebaudioside B is in the range of about 10% to about 40% by weight of the total amount of sweet steviol glycoside compounds in the sweetening composition.
3. The sweetening composition of claim 1 , wherein the rebaudioside B is at a concentration that is at least about 15% and no greater than about 30% by weight of the total amount of sweet steviol glycoside compounds in the sweetening composition.
4. The sweetening composition of claim 1 , wherein the rebaudioside B is at a concentration that is at least about 20% and no greater than about 25% by weight of the total amount of sweet steviol glycoside compounds in the sweetening composition.
5. A consumable comprising a sweetening composition that comprises sweet steviol glycoside compounds, wherein the sweet steviol glycoside compounds comprise rebaudioside B at a concentration that is in the range of 10% to about 60% by weight of the total amount of sweet steviol glycoside compounds in the sweetening composition and rebaudioside A at a concentration that is in the range of about 40% to about 90% by weight of the total amount of sweet steviol glycoside compounds in the sweetening composition.
6. The consumable of claim 5 , wherein the sweet steviol glycosides are at a total concentration that is less than their sweetening threshold.
7. The consumable of claim 5 , wherein the sweet steviol glycosides are at a total concentration that is in the range of about 50 ppm to about 2000 ppm and the rebaudioside B is at a total concentration of at least about 20 ppm.
8. The consumable of claim 7 , wherein the rebaudioside B is at a total concentration of at least about 50 ppm and no greater than about 500 ppm.
9. The consumable of claim 7 , wherein the rebaudioside B is at a total concentration of at least about 100 ppm and no greater than about 400 ppm.
10. The consumable of claim 7 , wherein the rebaudioside B is at a total concentration of at least about 200 ppm and no greater than about 300 ppm.
11. The consumable of claim 5 , wherein the consumable is selected from the group consisting of a beverage selected from the group consisting of carbonated soft drinks, powdered soft drinks, ready to drink teas, sports drinks, dairy drinks, yogurt-containing drinks, alcoholic beverages, energy drinks, flavored waters, vitamin drinks, fruit drinks, and fruit juices; a foodstuff selected from the group consisting of baked goods, soups, sauces, processed meats, canned fruits, canned vegetables, dairy products, frozen confections, confections, chewing gums, cakes, cookies, bars, and other sweet bakery items, cereals, cereal bars, yogurt, energy bars, granola bars, hard candy, jelly candy, chocolate candy, and other sweet confections; an oral care product selected from the group consisting of toothpastes, mouthwashes, and oral rinses; a tobacco product selected from the group consisting of snuff and chewing tobacco; a pharmaceutical selected from the group consisting of tablets, lozenges, and suspensions; a nutraceutical product selected from the group consisting of supplements and vitamins.
12. The sweetening composition of claim 1 , wherein the rebaudioside A is at a concentration that is no greater than about 85% by weight of the total amount of sweet steviol glycoside compounds in the sweetening composition.
13. The sweetening composition of claim 1 , wherein the rebaudioside A is at a concentration that is no greater than about 80% by weight of the total amount of sweet steviol glycoside compounds in the sweetening composition.
14. The sweetening composition of claim 1 , wherein the sweetening composition consists essentially of sweet steviol glycoside compounds, wherein the sweet steviol glycoside compounds provide essentially all of the sweetness functionality of the sweetening composition.