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(12) Patent Application Publication (10) Pub. No.: US 2012/0196019 A1 Shi Et Al

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(12) Patent Application Publication (10) Pub. No.: US 2012/0196019 A1 Shi Et Al US 20120196.019A1 (19) United States (12) Patent Application Publication (10) Pub. No.: US 2012/0196019 A1 Shi et al. (43) Pub. Date: Aug. 2, 2012 (54) STEVIASWEETENER WITH A SURFACTANT Publication Classification (76) Inventors: Jingang Shi, Beijing888 (CN); ( 51) Int. Cl. Hansheng Wang, Shanxi (CN); A2.3L I/236 (2006.01) Mingming Deng, Beijing (CN) (52) U.S. Cl. ........................................................ 426/548 (21) Appl. No.: 13/362,673 (57) ABSTRACT (22) Filed: Jan. 31, 2012 The invention describes compositions that include a Stevia O O Sweetener and a surfactant, wherein the concentration of the Related U.S. Application Data components provide an improved taste profile where bitter (60) Provisional application No. 61/438,392, filed on Feb. ness, after taste and/or lingering of the Stevia Sweetener is 1, 2011. decreased or eliminated. Patent Application Publication Aug. 2, 2012 Sheet 1 of 9 US 2012/0196O19 A1 Brookhaven instruments Corp, & 8-903 article Sizig Software yes. 3.22 Sanpie i Biank hiotes e3Sie:s: 3 &SaaS Terpstaixie s: 32.0 sieg. Rais &pieted e 3 it is as its is 3:33:33 : {{38: Wiscosity st .358 g: gia Eagsactise we 3. SC3 Reftisix is: s 33 &w8age is at .338 & 3.8 kgs Aigi : 3:3: Reficiex R&ai a SSS: Wayeiergth & S3; it *s tex is stag a : 3Seife * Atto Soise Ataiysis i:st Fief Settig x 33.3 Effective Diarieter: SS$$ it Polydispersity: Baseline index: SS, SS SSS Elapsed Time: SSSSSSSS Mean Sici. Error Cashires Figure 1. Patent Application Publication Aug. 2, 2012 Sheet 3 of 9 US 2012/0196O19 A1 SS Sookhayes stirretts City, &SSSŠ 8-900 article Sixing Soixar's fes. 5.22 Sample i Control $otes east feast assissies: Tierätät:3;& F 32.8 iceg. Rits {{{{{{eted st 3 i.iqir & fe: is 3:3:::::: 2: 383 Wisix-sity wit .355g sia Elapsed fire we 88.S.: Reigsy is: s : 33 Awe: age 3ist Rais A3gie is 3:38 Reities rs3. 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No. 61/438,392, filed Feb. 1, 2011, entitled “Stevia Sweetener with a Surfactant, the contents of which is incorporated herein by reference in its entirety. FIELD OF THE INVENTION H3C -o-, 0002 The invention relates generally to compositions of O Stevia Sweeteners that include one or more surfactants. It is Compound believed that the use of surfactants helps to eliminate the l8le C.A.S. No. R. R2 associated bitter aftertaste associated with Stevia Sweeteners. 4 Rebaudioside A 58543-16-1 B-Glc B-Glc-B-Glc(2->1) BACKGROUND OF THE INVENTION 0003 Stevia is a genus of about 240 species of herbs and shrubs in the sunflower family (Asteraceae), native to sub tropical and tropical South America and Central America. 5 Rebaudioside B 58543-17-2 H B-Glc-B-Glc(2->1) 0004. The species Stevia rebaudiana Bertoni, commonly known as Sweet leaf Sugarleaf, or simply Stevia, is widely grown for its sweet leaves. The leaves have traditionally been used as a Sweetener. Steviosides and rebaudiosides are the major constituents of glycosides found in the leaves of the 6 Rebaudioside C 63550-99-2 B-Glc B-Glc-B-Rha (2-> 1) Stevia plant. 0005 Stevia extracts generally contain a high percentage of the glycosides of the diterpene steviol. The leaves of Stevia rebaudiana contain 10 different steviol glycosides. Steviol glycosides are considered high intensity Sweeteners (about 7 Rebaudioside D 63279-13-0 (3-Glc-f-Glc(2-1) B-Gle-p-Glc(2-1) 250-300 times that of sucrose) and have been used for several years in a number of countries as a Sweetener for a range of food products. Stevioside and rebaudioside A are the princi B-Glc(3->1) pal Sweetening compounds and generally accompanied by Smaller amounts of other Steviol glycosides. The taste quality 8 Rebaudioside E 63279-14-1 B-Glc-B-Glc(2-> 1) B-Glc-f-Glc(2-1) of rebaudioside A is better than stevioside, because of increased sweetness and decreased bitterness (Phytochemis 9 Rebaudioside F 438.045-89-7 B-Glc B-Glc-B-Xyl(2->1) try 68, 2007, 1855-1863). 0006. The structures and chemical abstract service regis try numbers for Steviol and its glycosides that are the main Sweetening agents of the additive Steviol glycosides are 10 Rubusoside 63849-39-4 B-Glc B-Glc shown below: 11 Dulcoside A 64432-06-0 B-Glc B-Glc-C-Rha(2-> 1) 0007 Steviol glycoside preparations are generally white to light yellow powders that are freely soluble in water and ethanol. The powders can be odorless or have a slight char acteristic odor. Aqueous solutions are 200 to 300 times sweeter than sucrose under identical conditions. With its extracts having up to 300 times the Sweetness of Sugar, Stevia has garnered attention with the rise in demand for low-carbo hydrate, low-sugar food alternatives. s e 0008 Medical research has also shown possible benefits of stevia in treating obesity and high blood pressure. Because O Stevia has a negligible effect on blood glucose, it is attractive Compound as a natural Sweetener to people on carbohydrate-controlled l8le C.A.S. No. R. R2 diets. 1 Stevio 471-80-7 H H 0009 Stevia Sweeteners, for example, rebaudioside A Steviobioside 41093-60-1 H B-Glc-B-Glc(2-1) (RA), one of the Steviolglycosides, is regarded as a promising 3 Stevioside 57817-89-7 B-Glc B-Glc-B-Glc(2-1) substitute of sugar, but it still has some drawbacks. When it is dissolved in an aqueous solution, there is a significant taste profile that differs from Sugar, such as slow onset, bitterness US 2012/01960 19 A1 Aug. 2, 2012 and a lingering aftertaste. These drawbacks are some of the 0019 FIG. 5 is a DLS of a 0.8% solution of RA. reasons that have resulted in unsatisfactory acceptable by (0020 FIG. 6 is a DLS of a 500 ppm solution of RA. consumers for Stevia Sweeteners, such as RA. The taste pro (0021 FIG. 7 is a DLS of a 500 ppm solution of RA without file has become a key barrier to the use of stevia sweeteners in gum Arabic. food or beverage applications, even if it has been approved as (0022 FIG. 8 is a DLS of a 500 ppm solution of RA with 50 a food additive by the FDA. It is generally recognized that ppm gum Arabic. Some impurities in Stevia Sweeteners are related to the afore (0023 FIG. 9 is a DLS of a 500 ppm solution of RA with mentioned disadvantages. In recent years, a great deal of 520 ppm gum Arabic. focus has been on obtaining a high purity of RA, from the initial 50%, 80%, 90% to the present 95%, 97%, 99%, up to DETAILED DESCRIPTION 100%. However, with regard to 100% purity, sensory tests 0024. In the specification and in the claims, the terms still show that a 200 ppm aqueous solution cannot bring a “including and “comprising are open-ended terms and perfect taste close to Sugar, and bitterness and aftertaste issues should be interpreted to mean “including, but not limited to . appear strongly at higher concentrations, for example, at a . These terms encompass the more restrictive terms 500 ppm concentration. As a Sweetener and as a promising “consisting essentially of and "consisting of sugar substitute, the taste of RA etc. must be further improved 0025. It must be noted that as used herein and in the in order to meet sensory requirements for its applications in appended claims, the singular forms “a”, “an', and “the food and beverage, especially for use at high concentrations.
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