Process for rebaudioside D
The invention describes compositions that include rebaudioside D, processes to produce rebaudioside D and formulations that provide ratios of rebaudioside A to rebaudioside D to decrease the aftertaste of rebaudioside A.
1. A stevia composition comprising rebaudioside A in an amount of about 95% or greater by weight and rebaudioside D in an amount of greater than 1.1% by weight, wherein an aftertaste of rebaudioside A is decreased or eliminated by the presence of rebaudioside D.
2. The stevia composition of claim 1 , wherein the amount of rebaudioside D is present in an amount sufficient to mask the bitter aftertaste of rebaudioside A.
3. The stevia composition of claim 1 , wherein the amount of rebaudioside D is present in an amount sufficient to mask the licorice aftertaste of rebaudioside A.
4. A food composition comprising:
a food material; and
a stevia containing sweetener comprising:
rebaudioside A in an amount of about 95% or greater by weight and rebaudioside D in an amount of 1.1% or greater by weight.
5. A method to decrease or eliminate an aftertaste of rebaudioside A in a sweetener composition comprising rebaudioside A, comprising the step of adding in the sweetener composition purified rebaudioside D in an amount such that the final composition comprises rebaudioside A in an amount of about 95% or greater by weight and rebaudioside D in an amount of 1.1% or greater by weight.
6. The method of claim 5 , wherein the aftertaste of rebaudioside A is metallic aftertaste.
7. The method of claim 5 , wherein the aftertaste of rebaudioside A is licorice aftertaste.