Rebaudioside A and stevioside compositions
The invention describes stevia compositions that are devoid of or have minimal concentrations of rebaudioside C and/or dulcoside A to decrease the aftertaste associated with stevia compositions.
1. A stevia composition comprising:
rebaudioside A (RA) and rebaudioside D (RD), wherein RA is present in an amount of about 95% to about 65% by weight of the stevia composition and RD is present in an amount of about 5% to about 35% by weight of the stevia composition.
2. The stevia composition of claim 1 , wherein the stevia composition further comprises rebaudioside B (RB).
3. The stevia composition of claim 1 , wherein the stevia composition further comprises stevioside.
4. The stevia composition of claim 1 , wherein the stevia composition further comprises steviobioside.
5. A food or food preparation, comprising the stevia composition of claim 1 .
6. The food or food preparation of claim 5 , wherein the stevia composition further comprises RB.
7. The food or food preparation of claim 5 , wherein the stevia composition further comprises stevioside.
8. The food or food preparation of claim 5 , wherein the stevia composition further comprises steviobioside.
9. A pharmaceutical composition, comprising the stevia composition of claim 1 .
10. The pharmaceutical composition of claim 9 , wherein the stevia composition further comprises RB.
11. The pharmaceutical composition of claim 9 , wherein the stevia composition further comprises stevioside.
12. The pharmaceutical composition of claim 9 , wherein the stevia composition further comprises steviobioside.
13. A beverage, comprising the stevia composition of claim 1 .
14. The beverage of claim 13 , wherein the stevia composition further comprises RB.
15. The beverage of claim 13 , wherein the stevia composition further comprises stevioside.
16. The beverage of claim 13 , wherein the stevia composition further comprises steviobioside.
17. A method for improving a taste profile of RA in a stevia composition comprising RA, the method comprises the step of:
adding RD to the stevia composition such that RA is present in an amount of about 95% to about 65% by weight of the stevia composition and RD is present in an amount of about 5% to about 35% by weight of the stevia composition.
18. The method of claim 17 , wherein the addition of RD reduces bitterness of RA.
19. The method of claim 17 , wherein the addition of RD reduces metallic aftertaste of RA.
20. The method of claim 17 , wherein the addition of RD reduces sweet lingering of RA.