ENHANCED NATURAL SWEETENER
Dried stevia leaves that have been treated to substantially remove volatile components, thereby forming treated stevia leaves.
1 . Dried stevia leaves that have been treated to substantially remove volatile components, thereby forming treated stevia leaves.
2 . The treated leaves of claim 1 , wherein the leaves have been treated by vapor entrainment.
3 . The treated leaves of claim 2 , wherein the vapor entrainment is a steaming process.
4 . The treated leaves of claim 2 , wherein the vapor entrainment is performed in a distillation tower, fractionation tower, counter-current tower, damp-dryer, steamer-extractor or combinations thereof.
5 . The treated leaves of claim 1 , wherein the leaves have been treated by mechanical means.
6 . The treated leaves of claim 5 , wherein the mechanical means involves applying frictional forces to the leaves.
7 . The treated leaves of claim 6 , wherein the frictional forces involve brushing or scraping the dried leaves using beads or filaments.
8 . The treated leaves of claim 1 , wherein the treated leaves exhibit an increase in water permeability after being treated when compared to untreated comparable dried stevia leaves.
9 . The treated leaves of claim 1 , wherein the treated leaves exhibit a greater affinity to sink in water upon soaking the treated stevia leaves as compared to untreated comparable dried stevia leaves.
10 . The treated leaves of claim 1 , wherein the treated stevia leaves exhibit a darker color immediately after treatment.
11 . The treated leaves of claim 1 , wherein the treated stevia leaves exhibit a Red value of less than about 80, a Green value of less than about 80, and a Blue value of less than about 50 when using a color quantification system.
12 . A process for substantially removing or volatilizing volatile components from dried stevia leaves without the assistance of a carbon containing solvent, wherein the process increases the permeability of solutes into the treated stevia leaves.
13 . The process of claim 12 , wherein the volatile components are on the surface of dried stevia leaves.
14 . The process of claim 12 , wherein a liquid does not contact the dried stevia leaves except through condensation.
15 . The process of claim 12 , wherein the volatile components are substantially removed by mechanical means.
16 . The process of claim 15 , wherein the mechanical means involves applying frictional forces sufficient to remove the volatile components.
17 . The process of claim 15 , wherein the mechanical means involves the use of beads or filaments.
18 . The process of claim 12 , wherein the volatile components are substantially removed by vapor entrainment.
19 . The process of claim 18 , wherein the vapor entrainment is a steaming process which involves contacting the dried stevia leaves with steam.
20 . The process of claim 18 , wherein steam contacts the surface of the stevia leaves at a temperature which substantially removes or volatilizes the volatile components.
21 . The process of claim 12 , wherein the process is continuous, batch, or semi-batch.
22 . The process of claim 12 , wherein the process is a counter current tower, damp dryer, or steam extractor.
23 . A process for preparing a sweetener comprising the steps of:
(a) removing volatile components from dried stevia leaves by vapor entrainment; and
(b) extracting the treated stevia leaves from step (a) through aqueous extraction.
24 . The process of claim 23 , wherein the dried stevia leaves are stevia rebaudiana bertoni.
25 . The process of claim 23 , wherein step (a) is performed with condensable vapors at atmospheric pressure.
26 . The process of claim 23 , wherein step (a) is performed in an apparatus selected from the group consisting of a counter-current tower, a damp-dryer, a steam extractor, and combinations thereof.
27 . The process of claim 23 , wherein step (a) is a continuous process, a batch process, or a semi-batch process.
28 . The process of claim 23 , wherein step (a) is performed in a single stage or multiple stages.
29 . The process of claim 23 , wherein step (b) is performed with a beverage.
30 . The process of claim 23 , wherein step (b) is performed in the presence of tea leaves.
31 . The process of claim 23 , wherein step (b) is performed in the presence of coffee.
32 . The process of claim 23 , wherein the volatile components are selected from the group consisting of surface oils, flavored components, waxes and combinations thereof.
33 . The process of claim 23 , wherein step (a) results in treated stevia leaves having increased water permeability.
34 . The process of claim 23 , further comprising the step of drying the treated stevia leaves from step (a) prior to the aqueous extraction step of step (b).
35 . The process of claim 23 , wherein the treated stevia leaves exhibit a Red value of less than about 80, a Green value of less than about 80, and a Blue value of less than about 50 when using a color quantification system.
36 . The process of claim 23 , wherein the treated stevia leaves includes low levels of extractable components.
37 . The process of claim 23 , wherein the treated stevia leaves exhibit a greater affinity to sink in water upon soaking the treated stevia leaves as compared to untreated comparable stevia leaves.
38 . The process of claim 23 , wherein the treated stevia leaves exhibit an increase in water permeability when compared to untreated comparable stevia leaves.
39 . The process of claim 23 , wherein the treated stevia leaves have a more open structure.
40 . The process of claim 23 , wherein the treated stevia leaves are placed in a tea bag type package.