Rebaudioside A and stevioside compositions
View Patent ↗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 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 composition and RD is present in an amount of about 0.5% to about 35% by weight of the composition, and
wherein rebaudioside C (RC) is either not present or present in an amount below 0.2% by weight of the composition.
2. The composition of claim 1 , wherein the composition further comprises rebaudioside B (RB).
3. The composition of claim 1 , wherein the composition further comprises stevioside.
4. The composition of claim 1 , wherein the composition further comprises steviobioside.
5. A food or food preparation, comprising the composition of claim 1 .
6. The food or food preparation of claim 5 , wherein the composition further comprises RB.
7. The food or food preparation of claim 5 , wherein the composition further comprises stevioside.
8. The food or food preparation of claim 5 , wherein the composition further comprises steviobioside.
9. A pharmaceutical composition, comprising the composition of claim 1 .
10. The pharmaceutical composition of claim 9 , wherein the composition further comprises RB.
11. The pharmaceutical composition of claim 9 , wherein the composition further comprises stevioside.
12. The pharmaceutical composition of claim 9 , wherein the composition further comprises steviobioside.
13. A beverage, comprising the composition of claim 1 .
14. A sweetener, comprising the composition of claim 1 .
15. A syrup, comprising the composition of claim 1 .
16. A flavoring, comprising the composition of claim 1 .
17. A method for improving the flavor of beverage, comprising adding a sufficient amount of the composition of claim 1 to the beverage.
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.
21. The composition of claim 1 , wherein dulcoside A (DA) is either not present or present in an amount below 0.1% by weight of the composition.
22. The composition of claim 2 , wherein other steviol glycosides are either not present or are present in a total amount below 0.5% by weight of the composition.
23. The composition of claim 21 , wherein RC is either not present or present in an amount below 0.1% by weight of the composition.