PURIFIED REBAUDIOSIDE A
The invention provides a high throughput, high purity, high yield system and method of isolating and purifying rebaudioside A (“Reb A”), with acceptable water solubility for all commercial uses, from commercially available Stevia rebaudiana starting material. The invention also provides a means of maximizing yields of 99+% purity Reb A based on the attributes of a given batch of Stevia starting material. The purity of the Reb A final product, up to 99+% purity, can be selected based on a starting material assay.
1 . An alcohol adduct of purified rebaudioside A, that is devoid of bitterness or aftertaste.
2 . The alcohol adduct of claim 1 , wherein the alcohol adduct is obtained by resolving purified rebaudioside A in an alcohol solvent; the alcohol solvent contains water and alcohol.
3 . The alcohol adduct of claim 2 , wherein the alcohol is selected from the group consisting of methanol, ethanol, propanol, isopropanol, n-butanol, sec-butanol, isobutanol, tert-butanol, n-pentanol, sec-pentanol, isopentanol, and neopentanol.
4 . The alcohol adduct of claim 3 , wherein, the alcohol is ethanol.
5 . The alcohol adduct of claim 1 , wherein, the alcohol adduct is in crystal form.
6 . The alcohol adduct of claim 5 , characterized in that, there are diffraction peaks at 20 values of about 4.6, 8.9, 11.9, 13.5, 14.0, 15.2 and 19.1 in a PXRD pattern.
7 . The alcohol adduct of claim 1 , wherein, the alcohol adduct has a melting point of from about 242° C. to about 244° C.
8 . A product comprising:
a sweetener composition comprising at least 95% by weight on a dry basis of the alcohol adduct of claim 1 , wherein the product is selected from the group consisting of food, beverage, pharmaceutical composition, tobacco, nutraceutical, oral hygienic composition, or cosmetic.
9 . The product according to claim 8 , wherein, the sweetener composition further comprises an ingredient selected from the group consisting of a natural high intensity sweetener, a synthetic or artificial high intensity sweetener, a natural sweetness suppresser, a umami taste enhancer, an amino acid, a polyamino acid additive, a polyol or sugar alcohol, a reduced calorie sweetener, a carbohydrate, a sugar acid, a flavoring agent, an aroma component, a nucleotide additive, an organic acid additive, an organic acid salt additive, an inorganic acid salt additive, a bitter component additive, an artificial or natural sweetness enhancer, a polymer additive, a protein or protein hydrolyzate additive, a surfactant additive, a flavonoid additive, an alcohol additive, an astringent compound additive, a vitamin, a dietary fiber, an antioxidant, a fatty acid, or a salt.
10 . The alcohol adduct of claim 1 , obtained by:
(i) formulating a alcohol solvent consisting of water and alcohol,
(ii) performing a first reflux stage by refluxing a Stevia starting material in the alcohol solvent and optionally performing additional reflux stages using retentate isolated from a refluxed mixture or from a stirred wash mixture,
(iii) optionally, performing one or more stirred wash stages, and
(iv) performing an alcohol purge and drying stage, wherein formulating a alcohol solvent comprises either (A) a reflux solvent approximation, wherein, based on the asserted or labeled purity of a batch of Stevia starting material, for a Stevia starting material labeled or asserted to be 90% rebaudioside A purity, the reflux solvent is formulated as alcohol and water, and for every 5% decrease in rebaudioside A purity below 90% rebaudioside A purity in the Stevia starting material, based on the asserted or labeled purity of a batch of Stevia starting material, increasing the water content of reflux solvent 1% above a baseline of 6% water, and the remaining volume of the reflux solvent is alcohol, or (B) preparing a series of test mixtures in which the water content is uniformly incremented from 0.5% to 15%, or within a subset of that 0.5% to 15% range, and the balance of solvent in each such test mixture is alcohol, assaying the retentate of a reflux of the Stevia starting material in each test mixture for rebaudioside A purity, and selecting as the alcohol solvent the test mixture that produces a retentate with the purified rebaudioside A devoid of bitterness or aftertaste,
wherein the purified rebaudioside A has a solubility of about 33% in water at 25° C.
11 . A process for the preparation of the alcohol adduct of claim 1 , comprising the steps:
(i) formulating a alcohol solvent consisting of water and alcohol,
(ii) performing a first reflux stage by refluxing a Stevia starting material in the alcohol solvent and optionally performing additional reflux stages using retentate isolated from a refluxed mixture or from a stirred wash mixture,
(iii) optionally, performing one or more stirred wash stages, and
(iv) performing an alcohol purge and drying stage, wherein formulating a alcohol solvent comprises either (A) a reflux solvent approximation, wherein, based on the asserted or labeled purity of a batch of Stevia starting material, for a Stevia starting material labeled or asserted to be 90% rebaudioside A purity, the reflux solvent is formulated as alcohol and water, and for every 5% decrease in rebaudioside A purity below 90% rebaudioside A purity in the Stevia starting material, based on the asserted or labeled purity of a batch of Stevia starting material, increasing the water content of reflux solvent 1% above a baseline of 6% water, and the remaining volume of the reflux solvent is alcohol, or (B) preparing a series of test mixtures in which the water content is uniformly incremented from 0.5% to 15%, or within a subset of that 0.5% to 15% range, and the balance of solvent in each such test mixture is alcohol, assaying the retentate of a reflux of the Stevia starting material in each test mixture for rebaudioside A purity, and selecting as the alcohol solvent the test mixture that produces a retentate with the purified rebaudioside A devoid of bitterness or aftertaste,
wherein the purified rebaudioside A has a solubility of about 33% in water at 25° C.