Compositions and methods for sweeteners
Various embodiments of the present technology provide compositions and methods for a sweetener composition comprising stevia leaf extract, stevia glycosides, and/or Luo Han Guo fruit extract. The sweetener composition provides enhanced taste and/or flavor properties as compared to other non-caloric or low-caloric sweeteners. The sweetener composition has a reduced aftertaste relative to stevia leaf extract and/or purified steviol glycoside. The sweetener composition may be formulated into any edible sweetened substances.
1. A method of making an aqueous sweetener composition comprising:
mixing a steviol glycoside composition comprising at least 95% by weight of steviol glycosides with water at room temperature to create an aqueous mixture;
mixing a Luo Han Guo fruit extract comprising 40% by weight Mogroside-V into the aqueous mixture at room temperature until a first solution comprising the aqueous mixture and the Luo Han Guo fruit extract is visibly clear by inspection; and
mixing a stevia leaf extract into the first solution until a second solution comprising the first solution and the stevia leaf extract is visibly clear by inspection,
wherein the second solution is the aqueous sweetener composition having a weight ratio of the stevia leaf extract, the steviol glycoside composition, and the Luo Han Guo fruit extract in a range from 86:8:6 to 62:20:18.
2. The method of claim 1 , wherein a weight ratio of a mixture of steviol glycosides in the stevia leaf extract and in the steviol glycoside composition to the Mogroside-V is in a range from 97:3 to 88:12.
3. The method of claim 1 , wherein the steviol glycoside composition comprises at least 95% by weight of Rebaudioside A.
4. The method of claim 3 , wherein the stevia leaf extract comprises 50% by weight Rebaudioside A; and
wherein the weight ratio of Rebaudioside A to Mogroside-V is in a range from 90:10 to 95:5.