Rebaudioside A and stevioside with improved solubilities
The invention describes sweetening compositions and methods to prepare sweetening compositions containing steviol glycosides, salts, and other natural or synthetic sweeteners with improved solubilities and sensory profiles.
1. A method for sweetening a target composition, comprising the step of:
adding to the target composition an effective amount of a sweetener composition comprising rebaudioside A, rebaudioside B, one or more salts, and one or more natural or synthetic sweeteners,
wherein rebaudioside A comprises 70-80 wt. % of the sweetener composition,
wherein rebaudioside B comprises 10-20 wt. % of the sweetener composition,
wherein the one or more salts comprises 0.1-5 wt. % of the sweetener composition, and
wherein the one or more natural or synthetic sweeteners comprise 1-10 wt. % of the sweetener composition and is not a rebaudioside,
wherein the one or more salts are selected from the group consisting of sodium chloride, potassium chloride, magnesium chloride, sodium sulfate, magnesium sulfate, potassium sulfate, sodium carbonate, potassium carbonate, magnesium carbonate, sodium bicarbonate, potassium bicarbonate, and any combination thereof, and
wherein the one or more natural or synthetic sweeteners are selected from the group consisting of sucrose, fructose, maltose, lactose, xylitol, sorbitol, dextrose, glucose, mannitol, aspartame, sucralose, acesulfame-K, sodium cyclamate, inulin, erythritol, thaumatin, arabinose, galactose, mannose, rhamnose, xylose, trehalose, raffinose, cellobiose, tagatose, allulose, mogroside, and any combination thereof.
2. The method of claim 1 , wherein the sweetener composition has increased solubility compared to the same composition without the one or more salts and/or the one or more natural or synthetic sweeteners.
3. The method of claim 1 , wherein the sweetener composition has an improved aftertaste compared to the same composition without the one or more salts and/or the one or more natural or synthetic sweeteners.
4. The method of claim 1 , wherein the sweetener composition comprises rebaudioside A, rebaudioside B, glucose, and sodium chloride.
5. The method of claim 1 , wherein the sweetener composition further comprises one or more steviol glycosides selected from the group consisting of steviolbioside, stevioside, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rubusoside, dulcoside A, and rebaudioside M.
6. The method of claim 5 , wherein the sweetener composition comprises rebaudioside M.
7. The method of claim 5 , wherein the sweetener composition comprises rebaudioside D and rebaudioside M.
8. The method of claim 7 , wherein the one or more steviol glycosides comprise 1.9 wt. % or less of the sweetener composition.
9. The method of claim 1 , wherein the target composition is a beverage.
10. The method of claim 1 , wherein the target composition is a food preparation.
11. A method for sweetening a target composition, comprising the step of:
adding to the target composition an effective amount of a sweetener composition comprising,
rebaudioside A in an amount of 70-80 wt. % of the sweetener composition;
rebaudioside B in an amount of 10-20 wt. % of the sweetener composition,
glucose in an amount of 1-10 wt. % of the sweetener composition; and
sodium chloride in an amount of 0.1-5 wt. % of the sweetener composition.
12. The method of claim 11 , wherein the sodium chloride comprises greater than 0.1 wt. % of the composition, but less than or equal to 0.5 wt. % of the sweetener composition.
13. The method of claim 11 , wherein the mole ratio of rebaudioside B and glucose is about 1:1.
14. The method of claim 11 , wherein the sweetener composition further comprises one or more steviol glycosides selected from the group consisting of steviolbioside, stevioside, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rubusoside, dulcoside A, and rebaudioside M.
15. The method of claim 14 , wherein the sweetener composition comprises rebaudioside M.
16. The method of claim 14 , wherein the sweetener composition comprises rebaudioside D and rebaudioside M.
17. The method of claim 14 , wherein the one or more steviol glycosides comprise 1.9 wt. % or less of the sweetener composition.
18. The method of claim 11 , wherein the target composition is a beverage.
19. The method of claim 11 , wherein the target composition is a food preparation.