COMPOSITIONS OF STEVIOL MULTIGLYCOSYLATED DERIVATIVES AND STEVIA COMPONENTS
The invention describes a sweetener of glycosylated steviol glycosides and a rebaudioside in an aqueous solution for convenience of use in the food and beverage industry.
1 - 29 . (canceled)
30 . A method for improving the taste profile or flavor of a food product, comprising the step of:
adding to the food product an effective amount of a composition comprising:
a first component comprising at least 70% by weight glycosylated steviol glycosides (GSGs), wherein the first component is derived from a stevia extract comprising 20-99.5% rebaudioside A (RA) by weight; and
a second component comprising 20-99.5% RA by weight,
wherein the weight ratio of the first component:the second component is in the range of 1:6 to 3.5:1.
31 . The method of claim 30 , wherein the composition has a measured sucrose equivalence that is greater than the calculated sucrose equivalence of the composition.
32 . The method of claim 30 , wherein the composition comprises less than 70% GSG by weight.
33 . The method of claim 30 , wherein the composition comprises less than 50% GSG by weight.
34 . The method of claim 30 , wherein the composition is present in the food product at a concentration of 50-2000 ppm.
35 . The method of claim 30 , wherein the composition is present in the food product at a final concentration of 200 ppm or less.
36 . The method of claim 30 , wherein the composition is present in the food product at a final concentration of 100 ppm or less.
37 . A method for improving the taste profile or flavor of a beverage, comprising the step of:
adding to the food product an effective amount of a composition comprising:
a first component comprising at least 70% by weight glycosylated steviol glycosides (GSGs), wherein the first component is derived from a stevia extract comprising 20-99.5% rebaudioside A (RA) by weight; and
a second component comprising 20-99.5% RA by weight,
wherein the weight ratio of the first component:the second component is in the range of 1:6 to 3.5:1.
38 . The method of claim 37 , wherein the composition has a measured sucrose equivalence that is greater than the calculated sucrose equivalence of the composition.
39 . The method of claim 37 , wherein the composition comprises less than 70% GSG by weight.
40 . The method of claim 37 , wherein the composition comprises less than 50% GSG by weight.
41 . The method of claim 37 , wherein the composition is present in the beverage at a concentration of 50-2000 ppm.
42 . The method of claim 37 , wherein the composition is present in the beverage at a final concentration of 200 ppm or less.
43 . The method of claim 37 , wherein the composition is present in the beverage at a final concentration of 100 ppm or less.
44 . A method for improving the taste profile of a steviol glycoside (SG) composition, comprising the step of:
adding to the SG composition a glycosylated steviol glycoside (GSG) composition to form a mixture,
wherein the SG composition comprises 20-99.5% rebaudioside A (RA) by weight,
wherein the GSG composition is derived from a stevia extract comprising 20-99.5% RA by weight,
wherein the GSG composition comprises at least 70% by weight,
wherein the weight ratio of the GSG composition:the SG composition is in the range of 1:6 to 3.5:1 and wherein the mixture has a measured sucrose equivalence that is greater than the calculated sucrose equivalence of the mixture.
45 . The method of claim 44 , wherein the mixture comprises less than 70% GSG by weight.
46 . The method of claim 44 , wherein the mixture comprises less than 50% GSG by weight.