(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

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STEVA SWEETENER WITH A SURFACTANT -continued CROSS REFERENCE TO RELATED

APPLICATIONS O-R2 CH2 0001. This application claims benefit under 35 U.S.C. S119(e) to U.S. Provisional Patent Application Ser. 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. include plural reference unless the context clearly dictates 0010. Therefore, a need exists for an improved stevia otherwise. As well, the terms “a” (or “an'), “one or more' and sweetener that overcomes one or more of the current disad “at least one' can be used interchangeably herein. It is also to Vantages noted above. be noted that the terms “comprising”, “including”, “charac terized by and “having can be used interchangeably. BRIEF SUMMARY OF THE INVENTION 0026. Unless defined otherwise, all technical and scien 0011. The present invention surprisingly provides a stevia tific terms used herein have the same meanings as commonly Sweetener, e.g., one or more Steviol glycoside(s), with one or understood by one of ordinary skill in the art to which this more surfactant(s). The resulting compositions, address one invention belongs. All publications and patents specifically or more of the above-identified current disadvantages of ste mentioned herein are incorporated by reference in their via Sweeteners. entirety for all purposes including describing and disclosing 0012. The present inventors surprisingly found that aque the chemicals, instruments, statistical analyses and method ous RA Solutions have specific dispersions and that the dis ologies which are reported in the publications which might be persions determine the taste profile. Different concentrations used in connection with the invention. All references cited in of the steviol glycoside material impacts the taste profile. The this specification are to be taken as indicative of the level of various dispersions demonstrate that RA molecules do not skill in the art. Nothing herein is to be construed as an admis have a uniform distribution or dispersion in aqueous solu sion that the invention is not entitled to antedate Such disclo tions, such as water. In various aqueous solutions, it was sure by virtue of prior invention. found that several RA molecules associate together to form 0027. The phrase “stevia sweetener” as referred to herein, assembled groups. These assembled groups can be consid pertains to a Stevia extract that includes one or more Steviol ered as molecular aggregates, colloidal particles, agglomer glycosides found in the Stevia plant, especially, a Stevia ates, clusters or micelles to describe the assembly of the extract that comprises RA and one or more Steviol glycosides individual particles of RA in a solution. In the present inven found in the stevia plant. These include, but are not limited to tion, the term “micelle' will be used to describe these various components of Stevia Such as Steviol, Steviolbioside, Stevio states of Steviol glycosides, such as RA, in Solutions. side, rebaudioside A (RA), rebaudioside B (RB), rebaudio 0013 Thus the present invention provides aqueous micel side C (RC), rebaudioside D (RD), rebaudioside E (RE), lar dispersions of a Stevia Sweetener (e.g., one or more Steviol rebaudioside F (RF), rubusoside and dulcoside A. glycosides) with one or more surfactants that reduce the 0028. Typically, the stevia sweetener comprises rebaudio agglomeration of the Steviol glycoside components, such that side A and rebaudioside D, or rebaudioside A and stevioside, Sweetness is increased and/or bitterness is decreased (relative or rebaudioside A and rebaudioside B. to solutions devoid of a surfactant). A multimodal distribution 0029. The present invention provides an improved stevia of micelles can be present in the aqueous composition. Sweetener, this composition comprises a Stevia Sweetener(for 0014 While multiple embodiments are disclosed, still example, a Steviol glycoside) with a surfactant. other embodiments of the present invention will become 0030. A “stevia composition” as referred to herein, there apparent to those skilled in the art from the following detailed fore includes at least one Steviol glycoside. Such as RA, and description. As will be apparent, the invention is capable of one or more surfactants. modifications in various obvious aspects, all without depart 0031 Surfactants are compounds that lower the surface ing from the spirit and scope of the present invention. Accord tension of a liquid, allowing easier spreading upon a surface, ingly, the detailed descriptions are to be regarded as illustra and lowering of the interfacial tension between two liquids, or tive in nature and not restrictive. between a liquid and a Solid. Surfactants may act as deter gents, wetting agents, emulsifiers, foaming agents, and/or as DESCRIPTION OF THE FIGURES dispersants. Surfactants are usually organic compounds that are amphiphilic, meaning they contain both hydrophobic 0015 FIG. 1 is a “blank” control sample. groups (e.g., tails) and hydrophilic groups (e.g., heads). 0016 FIG. 2 is control sample 1. Therefore, a surfactant molecule contains both a water 0017 FIG. 3 is control sample 2. insoluble (or oil soluble component) and a water soluble 0018 FIG. 4 is a DLS of a 2% solution of RA. component. For example, in water, Surfactant molecules will US 2012/01960 19 A1 Aug. 2, 2012

migrate to the water surface, where the insoluble hydrophobic primary amines become positively charged at a pH~10, and group may extend out of the bulk water phase, either into the the secondary amines become charged at a pH-4. One air or, if water is mixed with an oil, into the oil phase, while the example is octenidine dihydrochloride. water soluble head group remains in the water phase. This 0044 Another type of cationic surfactant is based on per alignment and aggregation of Surfactant molecules at the manently charged quaternary ammonium cations, such as surface, acts to alter the surface properties of water at the alkyltrimethylammonium salts. These include but are not waterfair or waterfoil interface. limited to cetyl trimethylammonium bromide (CTAB), hexa 0032. The most accepted classification of surfactants is decyl trimethyl ammonium bromide, cetyl trimethylammo based on their dissociation in water. Generally a Surfactant, nium chloride (CTAC), cetylpyridinium chloride (CPC), also called a Surface active agent, includes types of ionic polyethoxylated tallow amine (POEA), benzalkonium chlo Surfactant and nonionic Surfactants. Ionic Surfactants are clas ride (BAC), benzethonium chloride (BZT), 5-Bromo-5-nitro sified in three general categories: anionic, cationic and Zwit 1,3-dioxane, dimethyldioctadecylammonium chloride and terionic (amphoteric) Surfactants. dioctadecyldimethylammonium bromide (DODAB). 0033 Anionic surfactants have a permanent anion, such as 0045. When a single surfactant molecule exhibits both a Sulfate, Sulfonate and phosphate anion associated with the anionic and cationic dissociations it is called amphoteric or Surfactant or has a pH-dependent anion, for example, a car Zwitterionic. Zwitterionic (amphoteric) surfactant is based on boxylate. primary, secondary or tertiary amines or quaternary ammo 0034 Sulfates can be alkylsulfate or alkyl ether sulfates. nium cation also having a Sulfonate, carboxylate or a phos 0035) Suitable alkylsulfates include, but are not limited to, phate. ammonium lauryl sulfate or sodium lauryl sulfate (SDS). 0046 Suitable Zwitterionic surfactants include, but are not Suitable alkyl ether sulfates include, but are not limited to, limited to, CHAPS (3-(3-Cholamidopropyl)dimethylammo Sodium laureth Sulfate, also known as sodium lauryl ether nio-1-propanesulfonate) or a Sultaine. The Sultaine is typi sulfate (SLES) or sodium myreth sulfate. cally cocamidopropyl hydroxysultaine. 0.036 Suitable sulfonates include, but are not limited to, 0047. In one aspect, the carboxylate cation is an amino docusate (dioctyl sodium Sulfo Succinate), fluoroSurfactants acid, imino acid or betaine. In one aspect, the betaine is that are sulfonated and alkylbenzene sulfonates. typically cocamidopropyl betaine. 0037. Typical sulfonated fluorosurfactants include, but are 0048. When the Zwitterionic surfactant includes a phos not limited to, perfluorooctanesulfonate (PFOS) or perfluo phate, lecithin is often chosen as the counterion. robutanesulfonate. 0049. Nonionic surfactants are another class of Surfac 0038 Phosphates are typically alkylaryl ether phosphates tants. They do not ionize in aqueous solution because their or alkyl ether phosphates. hydrophilic group does not dissociate. Suitable hydrophilic 0039 Carboxylates are typically alkyl carboxylates, such groups include alcohols, phenols, ethers, esters, oramides. A as fatty acid salts (soaps). Such as for example, Sodium Stear large number nonionic Surfactants are rendered hydrophilic ate. Alternatively, the carboxylate can be, but is not limited to, by the presence of a polyethylene glycol chain obtained by the Sodium lauryl sarcosinate. In another alternative aspect, the polycondensation of ethylene oxide. carboxylate includes but is not limited to a carboxylated 0050. Nonionic surfactants include, but are not limited to, fluoroSurfactant, such as perfluorononanoate, or perfluorooc fatty alcohols, polyoxyethylene glycol alkyl ethers (Brij), tanoate (PFOA or PFO). polyoxypropylene glycol alkyl ethers, glucoside alkyl ethers, 0040. In one aspect, the carboxylate can be attached to a polyoxyethylene glycol octylphenol ethers, polyoxyethylene cellulosic structure. Such as in carboxymethylcellulose glycol alkylphenol ethers, glycerol alkyl esters, polyoxyeth (CMC). Various salts and derivatives of this are available, ylene glycol Sorbitan alkyl esters, Sorbitan alkyl esters, coca such as the sodium and calcium salts of CMC. For example, mide MEAs, cocamide DEAs, dodecyl dimethylamine carboxymethylcellulose or cellulose gum is a cellulose oxides, block copolymers of polyethylene glycol and derivative with carboxymethyl groups (—CH2—COOH) polypropylene glycols. bound to some of the hydroxyl groups of the glucopyranose 0051 Suitable fatty alcohols include, but are not limited monomers that make up the cellulose backbone. It is often to, cetyl alcohol, Stearyl alcohol, cetostearyl alcohol (consist used as its sodium salt, Sodium carboxymethyl cellulose. ing predominantly of cetyl and Stearyl alcohols) and oleyl 0041 Carboxymethylcellulose, as is well-known in the alcohol. art, may have varying degrees of Substitution, a “degree of 0.052 Suitable polyoxyethylene glycol alkyl ethers, Substitution” referring to the number of derivatizing groups, includebut are not limited to (Brij), for example CH (CH) hereincarboxymethyl, per each monomerunit on the average. o-e (O—CH) as OH, or octaethylene glycol mon A particularly preferred carboxymethylcellulose has a degree ododecyl ether or pentaethylene glycol monododecyl ether. of substitution of about 0.7 and a molecular weight of about 0053 Suitable polyoxypropylene glycol alkyl ethers 80 kD. include CH-(CH2). (O—CH) as OH. 0.042 Cationic surfactants are dissociated in water into an 0054) Suitable glucoside alkyl ethers include CH amphiphilic cation and an anion, most often as a halogen. (CH2). (O-Glucoside) -OH, and, for example, This class generally corresponds to nitrogen compounds Such include decyl glucoside, lauryl glucoside, and octyl gluco as fatty amine salts and quaternary ammoniums, with one or side. several long alkyl chains derived from natural fatty acids. 0055 Suitable polyoxyethylene glycol octylphenol ethers These surfactants are generally more expensive thananionics, include CH-(CH)—(O—CH) as OH. One exem because of a the high pressure hydrogenation reaction to be plary material is TRITON X-100. carried out during their synthesis. 0056 Suitable polyoxyethylene glycol alkylphenol ethers 0043. One kind of cationic surfactant is typically based on include Co-Ho (CH)—(O—C H) as OH. One pH-dependent primary, secondary or tertiary amines. The example is Nonoxynol-9. US 2012/01960 19 A1 Aug. 2, 2012

0057. In one aspect, a suitable glycerol alkyl ester is glyc 0073. After a series of studies on Stevia sweetener, the eryl laurate. researchers of the present invention have discovered that use 0058. In another aspect, a suitable polyoxyethylene glycol of Surfactant increased the Sweetness and/or decreased the sorbitan alkyl ester is polysorbate. bitterness and/or aftertaste of the stevia sweetener (relative to 0059. In still another aspect, suitable sorbitan alkyl esters Solutions without a surfactant, for example, gum Arabic). are referred to as SPAN, e.g., SPAN-20, sorbitan monolau 0074. It has been discovered that the on-set of taste profile rate. is improved after addition of a surfactant. A shorter on-set 0060. In yet another aspect, suitable block copolymers of response is considered advantageous for changing the taste of polyethylene glycol and polypropylene glycol are typically a Stevia Sweetener. referred to as poloxamers. 0075 Additionally, the lingering profile of Stevia sweet 0061. In a micelle, the lipophilic tails of the surfactant ener is decreased or eliminated with Surfactant. molecules remain on the inside of the micelle, due to unfa 0076. The present invention provides that RA aqueous vorable interactions. The polar “heads” of the micelles, due to solutions filtered with a 0.22 micron membrane still retain favorable interactions with water, form a hydrophilic outer Some particles which cannot pass through the membrane. layer that in effect protects the hydrophobic core of the This phenomenon indicates that RA molecules have a ten micelle. The compounds that make up a micelle are typically dency to aggregate Such at a micelle is formed. In other words, amphiphilic in nature, meaning that not only are micelles molecules of Stevia Sweetener can be deemed to act as a soluble in protic solvents, such as water, but also in aprotic surfactant. With the addition of a second or additional surfac Solvents and can act as a reverse micelle. Surfactants reduce tant(s) (other than the stevia Sweetener), the two or more the Surface tension of water by adsorbing at the liquid-gas Surfactants interact so as to change the status of Stevia Sweet interface. They also reduce the interfacial tension between oil ener in solution. and water by adsorbing at the liquid-liquid interface. 0077. The present invention surprisingly found that addi 0062. Many surfactants can also assemble in the bulk solu tion of Surfactant, for example, gum arabic, as one kind of tion into aggregates. Examples of Such aggregates are edible gum, in RA aqueous solutions increased the Sweetness vesicles and micelles. The concentration at which Surfactants of the solution. begin to form micelle is known as the critical micelle concen 0078. In one aspect, the use of a surfactant as an additive tration (CMC). When micelles form in water, their tails form can change or adjust the micelles of the Steviol components in a core that can encapsulate an oil droplet, and their (ionic/ Solution, Such that Sweetness is increased and/or bitterness is polar) heads form an outer shell that maintains favorable decreased (relative to solutions devoid of a surfactant). A contact with water. When surfactants assemble in oil, the multimodal distribution of micelles can be optimized in the aggregate is referred to as a reverse micelle. In a reverse aqueous composition. micelle, the heads are in the core and the tails maintain favor 0079. In another aspect, the changing or adjusting the able contact with oil. Surfactants are also often classified into micelles of the Stevia Sweetener can improve an on-set taste four primary groups; anionic, cationic, non-ionic, and Zwit profile of stevia sweetener. Under specific conditions, the terionic (dual charge). on-set profile of RA may be modified to be equal to Sugar. 0063. Thermodynamics of the surfactant systems are of 0080. In another aspect, the lingering profile (the after great importance, theoretically and practically. This is taste) of a stevia sweetener can be modified by addition of a because Surfactant systems represent systems between specific Surfactant. ordered and disordered states of matter. Surfactant solutions I0081. To avoid destroying RA's nature, such as food may contain an ordered phase (micelles) and a disordered safety, its natural qualities, and Zero calorie aspects, the phase (free surfactant molecules and/or ions in the Solution). potential candidates of Surfactant should be of corresponding 0064. As mentioned above, nonionic surfactants, for characteristics, like naturally occurring, safe for ingestion, no example, a saccharide or a polysaccharide can act as a Sur after taste and/or no caloric content. factant and includes edible gums. I0082. As a sweetener, sweet taste acceptance determines 0065. The edible gum can be derived from microbial market value. Due to bitterness or aftertaste associated with polysaccharides, plant saccharides, marine algal saccharides, Steviol components, there is still a need to eliminate these or the mixture thereof. disadvantages from a Stevia Sweetener. 0066 For example, the microbial polysaccharides can be I0083. The compositions can be used in beverages, broths, selected from the group of Xanthan gum, gellangum, dextran, and beverage preparations selected from the group compris Scleroglucan, pullulangum, curdlan and the mixture thereof. ing carbonated, non-carbonated, frozen, semi-frozen 0067 Suitable plant saccharides include pectin, gum ara ('slush”), non-frozen, ready-to-drink, concentrated (pow bic, gum tragacanth, karayagum, guar gum, carob gum, tara dered, frozen, or syrup), dairy, non-dairy, herbal, non-herbal, gum, konjac gum, tamarind gum, tragacanth, or the mixture caffeinated, non-caffeinated, alcoholic, non-alcoholic, fla thereof. vored, non-flavored, vegetable-based, fruit-based, root/tuber/ 0068 Suitable marine algal polysaccharides are algin, corm-based, nut-based, other plant-based, cola-based, choco agar, carrageenan, or the mixture thereof. late-based, meat-based, seafood-based, other animal-based, 0069. In one aspect, the ratio of Stevia sweetener to sur algae-based, calorie enhanced, calorie-reduced, and calorie factant is from about 1:1 to about 100:1 by weight. free products, optionally dispensed in open containers, cans, 0070. In another embodiment, the ratio of stevia sweetener bottles or other packaging. Such beverages and beverage to surfactant is from about 5:1 to about 20:1 by weight. preparations can be in ready-to-drink, ready-to-cook, ready 0071. In still another embodiment, the ratio of stevia to-mix, raw, or ingredient form and can use the RA as a sole sweetener to surfactant is from about 10:1 by weight. SWeetener Or as a CO-SWeetener. 0072. In a particular embodiment, using the above noted I0084. The compositions can be used in foods and food ratios, the preferable surfactant is gum arabic. preparations (e.g. Sweeteners, Soups, sauces, flavorings, US 2012/01960 19 A1 Aug. 2, 2012

spices, oils, fats, and condiments) from dairy-based, cereal present invention. In one embodiment, in a first paragraph (1), based, baked, vegetable-based, fruit-based, root/tuber/corm the present invention provides based, nut-based, other plant-based, egg-based, meat-based, 0092] 1. An improved stevia sweetener composition, seafood-based, other animal-based, algae-based, processed comprising Stevia Sweetener and a Surfactant. (e.g. spreads), preserved (e.g. meals-ready-to-eat rations), 0.093 2. The improved stevia sweetener composition and synthesized (e.g. gels) products. Such foods and food according to paragraph 1, wherein the Surfactant is an preparations can be in ready-to-eat, ready-to-cook, ready-to ionic Surfactant and/or a nonionic Surfactant, or mixtures mix, raw, or ingredient form and can use the RA as a sole thereof. SWeetener Or as a CO-SWeetener. 0094) 3. The improved stevia sweetener composition 0085. The compositions can be used in candies, confec according to paragraph 2, wherein the ionic Surfactant is tions, desserts, and Snacks selected from the group compris an anionic Surfactant, a cationic Surfactant or a Zwitteri ing dairy-based, cereal-based, baked, vegetable-based, fruit onic (amphoteric) Surfactant. based, root/tuber/corm-based, nut-based, gum-based, other 0.095 4. The improved stevia sweetener composition plant-based, egg-based, meat-based, seafood-based, other according to paragraph 3, wherein the anionic Surfactant animal-based, algae-based, processed (e.g. spreads), pre is a Sulfate, a Sulfonate, a phosphate, a carboxylate, or served (e.g. meals-ready-to-eat rations), and synthesized (e.g. mixtures thereof. gels) products. Such candies, confections, desserts, and 0.096 5. The improved stevia sweetener composition Snacks can be in ready-to-eat, ready-to-cook, ready-to-mix, according to paragraph 4, wherein the Sulfate is an alkyl raw, or ingredient form, and can use the composition as a sole sulfate or an alkyl ether sulfate. SWeetener Or as a CO-SWeetener. 0097 6. The improved stevia sweetener composition I0086. The composition can be used in prescription and according to paragraph 5, wherein the alkylsulfate is an over-the-counter pharmaceuticals, assays, diagnostic kits, ammonium lauryl Sulfate, or a sodium lauryl Sulfate and therapies selected from the group comprising weight (SDS). control, nutritional Supplement, vitamins, infant diet, diabetic 0.098 7. The improved stevia sweetener composition diet, athlete diet, geriatric diet, low carbohydrate diet, low fat according to paragraph 5, wherein the alkyl ether Sulfate diet, low protein diet, high carbohydrate diet, high fat diet, is a sodium laureth Sulfate or a sodium myreth Sulfate. high protein diet, low calorie diet, non-caloric diet, oral 0099 8. The improved stevia sweetener composition hygiene products (e.g. toothpaste, mouthwash, rinses, floss, according to paragraph 4, wherein the Sulfonate is a toothbrushes, other implements), personal care products (e.g. docusate, a sulfonate fluorosurfactant, an alkylbenzene Soaps, shampoos, rinses, lotions, balms, salves, ointments, Sulfonate, or mixtures thereof paper goods, perfumes, lipstick, other cosmetics), profes 0.100 9. The improved stevia sweetener composition sional dentistry products in which taste or Smell is a factor according to paragraph 8, wherein the docusate is a (e.g. liquids, chewables, inhalables, injectables, salves, res dioctyl sodium SulfoSuccinate. ins, rinses, pads, floss, implements), medical, Veterinarian, 0101 10. The improved stevia sweetener composition and Surgical products in which taste or Smell is a factor (e.g. according to paragraph 8, wherein the Sulfonate fluoro liquids, chewables, inhalables, injectables, salves, resins, surfactant is perfluorooctanesulfonate (PFOS) or per rinses, pads, floss, implements), and pharmaceutical com fluorobutanesulfonate. pounding fillers, syrups, capsules, gels, and coating products. 0102 11. The improved stevia sweetener composition 0087. The compositions can be used in consumer goods according to paragraph 4, wherein the phosphate is an packaging materials and containers selected from the group alkyl aryl ether phosphate, an alkyl ether phosphate, or comprising plastic film, thermoset and thermoplastic resin, mixtures thereof. gum, foil, paper, bottle, box, ink, paint, adhesive, and pack 0.103 12. The improved stevia sweetener composition aging coating products. according to paragraph 4, wherein the carboxylate is an alkyl carboxylate, a sodium lauryl sarcosinate, a car 0088. The compositions described herein can be used in boxylate fluorosurfactants, or mixtures thereof. goods including Sweeteners, co-Sweeteners, coated Sweet 0.104 13. The improved stevia sweetener composition ener Sticks, frozen confection sticks, medicine spoons (hu according to paragraph 12, wherein the alkyl carboxy man and Veterinary uses), dental instruments, pre-Sweetened late is a fatty acid salt. disposable tableware and utensils, Sachets, edible Sachets, 0105 14. The improved stevia sweetener composition potpourris, edible potpourris, artificial flowers, edible artifi according to paragraph 13, wherein the fatty acid salt is cial flowers, clothing, edible clothing, massage oils, and Sodium Stearate. edible massage oils. 0106 15. The improved stevia sweetener composition 0089. The compositions described herein can also be used according to paragraph 12, wherein the carboxylate with “artificial sweeteners’. Artificial sweeteners are those, fluorosurfactants is a perfluorononanoate, or a perfluo other than Sucrose, such as cyclamates and salts thereof, rooctanoate (PFOA or PFO). Sucralose, aspartame, saccharin and salts thereof, Stevia (Tru 0.107 16. The improved stevia sweetener composition viaTM), rebaudioside A, xylitol, acesulfame-K and the like. according to paragraph 3, wherein the cationic Surfac 0090 According to variations in temperature, pH value, tant is octenidine dihydrochloride, alkyltrimethylam concentration, Viscosity, etc., the user can choose or adjust monium salt, cetylpyridinium chloride (CPC), poly kinds, types, other parameters of Surfactant to achieve the ethoxylated tallow amine (POEA), benzalkonium desired technical purpose, based on the principles of the chloride (BAC), benzethonium chloride (BZT), present invention. 5-Bromo-5-nitro-1,3-dioxane, dimethyldioctadecylam 0091. The following paragraphs enumerated consecu monium chloride, or dioctadecyldimethylammonium tively from 1 through 35 provide for various aspects of the bromide (DODAB). US 2012/01960 19 A1 Aug. 2, 2012 6

0.108 17. The improved stevia sweetener composition 0.124 33. The improved stevia sweetener composition according to paragraph 16, wherein the alkyltrimethy- according to paragraph 32, wherein the ratio is from lammonium salt is cetyl trimethylammonium bromide about 5:1 to about 20:1 by weight. (CTAB), hexadecyl trimethyl aO1 bromide, 0.125 34. The improved stevia sweetener composition stylmethylammonium chloride (CTAC), or mixtures according to paragraph 33, wherein the ratio is amount 10:1 by weight. 0109 18. The improved stevia sweetener composition according to paragraph 3, wherein the Zwitterionic Sur 0.126 35. The improved stevia sweetener composition factant is a Sulfonate, a carboxylate, a phosphate, mix according to any of paragraphs 32-34, wherein the Sur tures thereof. factant is gum arabic. 0110 19. The improved stevia sweetener composition I0127. The following paragraphs enumerated consecu according to paragraph 18, wherein the Sulfonate is tively from 1 through 14 also provide for various aspects of CHAPS (3-(3-Cholamidopropyl)dimethylammonio- the present invention. In one embodiment, in a first paragraph 1-propanesulfonate) or a Sultaine. (1), the present invention provides: 0111. 20. The improved stevia sweetener composition 0128 1. A Stevia Sweetener composition, comprising ste according to paragraph 19, wherein the Sultaine is coca- via Sweetener and a nonionic Surfactant comprising a sac midopropyl hydroxysultaine. charide or a polysaccharide, an anionic Surfactant or mix 0112. 21. The improved stevia sweetener composition tures thereof. according to paragraph 18, wherein the carboxylate is an I0129 2. The stevia sweetener composition according to amino acid, an imino acid, a betaine, or mixtures thereof. paragraph 1, wherein the polysaccharide is a microbial 0113. 22. The improved stevia sweetener composition polysaccharide, a plant saccharide, a marine algal saccha according to paragraph 21, wherein the betaine is a ride, or mixtures thereof. cocamidopropyl betaine. 0.130 3. The stevia sweetener composition according to 0114) 23. The improved stevia sweetener composition paragraph 2, wherein the microbial polysaccharide is Xan according to paragraph 18, wherein the phosphate is than gum, gellan gum, dextran, Scleroglucan, pullulan lecithin. gum, curdlan or mixtures thereof. 0115 24. The improved stevia sweetener composition I0131 4. The stevia sweetener composition according to according to paragraph 2, wherein the nonionic Surfac- paragraph 2, wherein the plant saccharide is pectin, gum tant is a saccharide or a polysaccharide. arabic, gum tragacanth, karayagum, guar gum, carob gum, 0116 25. The improved stevia sweetener composition tara gum, konjac gum, tamarind gum, tragacanth, or mix according to paragraph 24, wherein the polysaccharide tures thereof. is a microbial polysaccharide, a plant saccharide, a I0132 5. The stevia sweetener composition according to marine algal saccharide, or mixtures thereof. paragraph 2, wherein the marine algal polysaccharide is 0117 26. The improved stevia sweetener composition algin, agar, carrageenan, or mixtures thereof. according to paragraph 24, wherein the microbial 0.133 6. The stevia sweetener composition according to polysaccharide is Xanthan gum, gellan gum, dextran, paragraph 1, wherein the anionic Surfactant is a carboxym Scleroglucan, pullulangum, curdlan or mixtures thereof. ethylcellulose or a carboxymethylcellulose derivative. 0118. 27. The improved stevia sweetener composition 0134) according to paragraph 24, wherein the plant saccharide 7. The Stevia Sweetener composition according to is pectin, gum arabic, gum tragacanth, karayagum, guar paragraph 6, wherein the carboxymethylcellulose deriva gum, carob gum, tara gum, konjac gum, tamarind gum, tive is a sodium salt of carboxymethylcelluose. tragacanth, or mixtures thereof. 0.135 8. The stevia sweetener composition according to 0119 28. The improved stevia sweetener composition paragraph 1, wherein the Stevia Sweetener comprises one according to paragraph 24, wherein the marine algal or more Steviol glycosides comprising Steviol, Steviolbio polysaccharide is algin, agar, carrageenan, or mixtures side, Stevioside, rebaudioside A, rebaudioside B, rebaudio thereof. side C, rebaudioside D, rebaudioside E, rebaudioside F, I0120 29. The improved stevia sweetener composition rubusoside, dulcoside A or mixtures thereof. according to any of paragraphs 1-28, wherein the Stevia 0.136 9. The stevia sweetener composition according to Sweetener is one or more of Steviol glycosides. paragraph 8, wherein the Steviol glycoside comprises I0121 30. The improved stevia sweetener composition Stevioside, rebaudioside A, rebaudioside B, rebaudioside according to paragraph 29, wherein the Steviol glyco D, or mixtures thereof. sides is comprised of one or more of steviol, Steviolbio 0.137 10. The stevia sweetener composition according to side, Stevioside, rebaudioside A, rebaudioside B, rebau any of paragraphs 1 through 9, wherein the ratio of Stevia dioside C, rebaudioside D, rebaudioside E, rebaudioside sweetener to surfactant is from about 1:1 to about 100:1 by F. rubusoside and dulcoside A. weight. I0122) 31. The improved stevia sweetener composition 0.138 11. The stevia sweetener composition according to according to paragraph 30, wherein the Steviol glyco paragraph 10, wherein the ratio is from about 5:1 to about sides is comprised of Stevioside, rebaudioside A, rebau 20:1 by weight. dioside B, rebaudioside D, or mixtures thereof. 0.139 12. The stevia sweetener composition according to I0123. 32. The improved stevia sweetener composition paragraph 11, wherein the ratio is amount 10:1 by weight. according to any of paragraphs 1-31, wherein the ratio of 0140 13. The stevia sweetener composition according to Stevia sweetener to surfactant is from about 1:1 to about any of paragraphs 1, 4, or 8 through 12, wherein the Sur 100:1 by weight. factant is gum arabic. US 2012/01960 19 A1 Aug. 2, 2012

0141 14. The stevia sweetener composition according to 0159. Addition of gum Arabic improved the temporal any of paragraphs 1 or 6 through 12, wherein the Surfactant effect of Reb Aaqueous Solution, Such as less lingering (dura is a carboxymethylcellulose, a sodium salt or a derivative tion of aftertaste) and quick onset. thereof. 0142. The invention will be further described with refer Example 2 ence to the following non-limiting Examples. It will be appar ent to those skilled in the art that many changes can be made 0160 The goal of this example was to determine whether in the embodiments described without departing from the Reb Aaqueous solutions contain Reb A micelles. Scope of the present invention. Thus the scope of the present 0.161 Sample Preparation: invention should not be limited to the embodiments described (0162. 1 g 99% Reb A was dissolved in water with or in this application, but only by embodiments described by the without gum arabic to make an aqueous solution of 500 ppm language of the claims and the equivalents of those embodi concentration by weight. The solution was filtered with 0.45 ments. Unless otherwise indicated, all percentages are by um membrane to get rid of dust or ash from the environment weight. before testing. 0163 Details of samples as below: EXAMPLES

Example 1 Gum Reb A arabic Duration between 0.45 um membrane Sample Preparation Sample (ppm) (ppm) filtration and testing (hours) 0143 Samples are aqueous solutions of rebaudioside A Blank 500 O Six Control 1 500 50 Six with various addition of gum Arabic, as below table. Control 2 500 50 Zero

Results: See FIGS. 1, 2 and 3, “Blank”, “Control 1 and Sample aqueous “Control 2’ respectively. Solution rebaudioside Appm gum Arabic, ppm 0.164 Conclusions: 1 200 2O (0165. From results of “blank” and “control 1, the size of 2 200 40 3 200 8O micelles in the “blank” is bigger than that in “control 1. 4 200 O Therefore, it was determined that addition of gum arabic is 5 400 2OO able to decrease the size of micelles in an aqueous solution of 6 400 O Reb A. (0166 The size of micelles in the results of “control 1 is larger than that of “control 2. This appears to indicate that the 0144 Taste Procedure: size of micelles in Solution increases after filtration through a 0145 Group 1: comparison between sample 1 and 2 by 5 0.45 membrane over time. Therefore, there is a dynamic experts balance of micelles in Reb A solution. 0146 Group 2: comparison between sample 3 and 4 by 5 experts Example 3 0147 Group 3: comparison between sample 5 and 6 by 5 experts 0167. The purpose of the example was to verify existence 0148 Test Results: of micelles. 0149 Group 1: 60% of the experts identified that sample 2 0.168. Three concentrations of Reb A. aqueous solutions was sweeter than sample 1, and the rest (40%) thought it was were prepared: 500 ppm, 0.8% and 2.0%. difficult to distinguish between them. 0169. The 500 ppm is close to the concentration in actual 0150 Group 2: 60% of the experts identified that sample 3 application in food and beverages. was sweeter than sample 4, and the rest (40%) thought it was (0170 The 0.8% (by weight) is saturated. difficult to distinguish them. 0171 The 2.0% (by weight) is over-saturated. After prepa 0151. Group 3: 80% of the experts identified that sample 5 ration, Reb A will continue to precipitate slowly and finally was Sweeter than sample 6. result in a 0.8% solution. 0152 60% of the experts identified sample 5 as having an (0172 Before DLS analysis of the 0.8% and 2.0% samples, improved onset (quick onset); the solutions were filtered through a 0.45 um membrane to lower the interference caused by dust or ash present in the 0153. 40% of the experts identified sample 5 as having a environment. For the 500 ppm solution, membrane filtration less lingering after taste; might have lead to a very low concentration, and impact on 0154 All experts thought sample 5 was better tasting than accuracy, therefore, no filtration of the sample was per sample 6. formed. O155 Conclusions: (0173 Results are provided in FIGS. 4 through 6. 0156 Addition of gum Arabic increased the Sweetness of 0.174. The results showed that: Reb Aaqueous solution. 0.175. In the 2.0% Reb A solution, there are many mono 0157 More addition of gum Arabic brings more increased molecules (molecules in a non-clustered State) and/or low Sweetness of the Reb A. aqueous Solution. molecular weight oligomers with 2-4 nm size, and a portion 0158. Addition of gum Arabic decreased the bitterness of of micelles having 100-200 nm size. Intensity of vertical axis Reb Aaqueous solution. is in direct ratio of 10° of micelles, which means less micelles US 2012/01960 19 A1 Aug. 2, 2012

with bigger size contribute a main part of intensity, and more particles with Smaller size cause a little intensity. TABLE 3-continued 0176). In the 0.8% Reb Asolution, in much the same man ner, monomolecules and/or low molecular weight oligomers with 2-4 nm size and clusters having 100-200 nm size exist. Provides a comparison between 200 ppm and 150 ppm However, the amount of monomolecules is decreased relative aqueous solutions of R.A. 150 ppm of RA provides a mild Sweetness and to those in the 2.0% solution. people can accept it. Addition of gum Arabic further elevates Sweetness. (0177. In the 500 ppm Reb A solution, there are particles larger than 1000 um in size. This might be because of no expert 150 ppm RA 150 ppm RA + 15 ppm gum Arabic filtration by 0.45 um membrane, but it could not be deter mined if they are dust or Reb A micelles. There were no monomolecules and/or low molecular weight oligomers less 3 Less Sweetness Elevated sweetness than 50 nm in size, however, 250-450 nm micelles were 4 Not bad Sweetness Elevated sweetness observed. 0178. According to the above, it was concluded that: 0179 There are micelles in Reb A solution. TABLE 4 0180. With increasing concentration from 500 ppm to 0.8% and 2.0%, the percentage of monomolecules and/or low 500 ppm RA provides a very high Sweetness and gum molecular weight oligomers increased gradually. Arabic cannot improve sweetness better. 0181 Reb A clusters in solution be not a simple ball expert 500 ppm RA 500 ppm RA+20 ppm gum Arabic shaped micelles, but irregular big clusters with a broad range of size. No difference Sweeter No difference Example 4 Sweeter 0182. This example verifies gum Arabic's action. Tables provided below provide taste profile evaluations. 0183 Table 1: 200 ppm 99% RA+20 ppm gum Arabic TABLE 5 have an increased Sweetness. 1%. Sucrose solution is tasteless. TABLE 1. expert 1%. Sucrose 1% Sucrose + 0.1% gum Arabic Tasteless expert 200 ppm 99% RA 200 ppm 99% RA + 20 ppm gum Arabic Tasteless 1 Good taste Obvious increased Sweetness by at least one Tasteless factor Tasteless 2 Good taste Obvious increased sweetness, with little astringent 3 little astringent Obvious increased Sweetness 4 Good taste Obvious increased Sweetness TABLE 6 5 Good taste Obvious increased Sweetness addition of gun Arabic does not elevate Sweetness. expert 8% sucrose 8% sucrose + 0.8% gum Arabic TABLE 2 No difference No obvious difference was discerned between the inclusion of gum No difference Arabic or no gum Arabic. These results indicate that 100 ppm of RA No difference is too low and addition of gun Arabic does not alter the taste profile. No difference expert 100 ppm 99% RA 100 ppm 99% RA + 10 ppm gum Arabic 0.184 Conclusions: addition of gum Arabic elevates 1 No difference 2 Sweeter sweetness of Reb Asolution, and does not improve the sweet 3 No difference ness of the Sucrose solution. 4 Sweeter 5 Sweeter Example 5

TABLE 3 0185. This example was for size determination. 0186. The solutions noted below were filtered with a 0.45 Provides a comparison between 200 ppm and 150 ppm aqueous solutions of R.A. 150 ppm of RA provides a mild Sweetness and um membrane. people can accept it. Addition of gun Arabic further elevates Sweetness. 0187 500 ppm RA expert 150 ppm RA 150 ppm RA + 15 ppm gum Arabic 0188 500 ppm RA+50 ppm gum Arabic (0189 500 ppm RA+250 ppm gum Arabic 1 Not bad Sweetness Elevated Sweetness 2 Not bad Sweetness Elevated Sweetness (0190. Measurements were obtained by DLS after the solu tion was filtered and allowed to equilibrate for six hours. US 2012/01960 19 A1 Aug. 2, 2012

(0191). According to FIGS. 7through9, it was determined 0204 Group 2: comparison between sample 3 and 4 by 7 that: experts 0.192 A decreased amount of micelles with size greater 0205 Group 3: comparison between sample 5 and 6 by 7 than 1000 nm reappear in 500 ppm Reb A solution after experts six-hours of standing. 0206 Test Results: 0193 In the 500 ppm RA+50 ppm gum Arabic solution, 0207 Group 1: 85.7% of the experts identified that sample 16-90 nm size micelles appeared after adding gum Arabic; in 2 was Sweeter than sample 1, and the rest thought it was the meantime, less 480-690 nm size micelles appear as com difficult to distinguish between them. pared to 500 ppm without gum Arabic. (0208 Group 2: 100% of the experts identified that sample 0194 In the 500 ppm RA+250 ppm gum Arabic solution, 3 was Sweeter than sample 4. Small-size micelles appeared. The micelle size tended to go (0209 Group 3: 100% of the experts identified that sample bigger as compared to 500 ppm without gum Arabic. 5 was sweeter than sample 6. (0195 Conclusions: 0210 Conclusions: 0196. Reb A solution is unstable, and molecules of Reb A 0211 Addition of sodium carboxymethylcellulose go together by natural forces. increased the Sweetness of Reb Aaqueous solution. 0.197 Addition of gum Arabic can diminish Reb A's 0212 Increased amounts of sodium carboxymethylcellu micelles size and slow down the process of physical aggre lose brings more increased Sweetness of the Reb A. aqueous gation, or change the upper limit of Reb A micelle size. Solution. 0198 Reb A molecules aggregate to form micelles in solu tion and have a tendency to form above 1000 nm in size. Example B 0199. With an increase in concentration of Reb A in solu 0213. This example demonstrated that the addition of tion, the monomolecule's percentage increases relative to the Sodium carboxymethylcellulose can increase Sweetness of an percentage of micelles. Reb A solution, and does not improve the sweetness of (0200 Thus not to be limited by theory, it is believed that Sucrose solutions of equal concentrations. reduction or elimination of monomolecules and/or low 0214 Sample Preparation: molecular weight oligomers of RA or other Stevia compo 0215 200 ppm 99% RA nents reduces or eliminates bitterness of a given composition. 0216 200 ppm 99% RA+20 ppm sodium carboxymethyl Inclusion of one or more surfactants increases Sweetness cellulose relative to a composition without the surfactant, such as gum 0217 Seven experts executed taste evaluation. Results as Arabic. noted in the table below

Expert 200 ppm 99% RA 200 ppm 99% RA+20 ppm sodium carboxymethylcellulose Good taste Good taste and obvious increased Sweetness than RA alone little astringent Obvious increased Sweetness, with little astringent Good taste Good taste and obvious increased Sweetness than RA alone Good taste Good taste and obvious increased Sweetness than RA alone Good taste Good taste and obvious increased Sweetness than RA alone Good taste Good taste and obvious increased Sweetness than RA alone Good taste Good taste and obvious increased Sweetness than RA alone

Example A 0218. Although the present invention has been described with reference to preferred embodiments, persons skilled in Sample Preparation the art will recognize that changes may be made in form and detail without departing from the spirit and scope of the 0201 Samples are aqueous solutions of rebaudioside A invention. All references cited throughout the specification, with various additions of sodium carboxymethylcellulose, as including those in the background, are incorporated herein in provided in the table below. their entirety. Those skilled in the art will recognize, or be able to ascertain, using no more than routine experimentation, many equivalents to specific embodiments of the invention Sample aqueous Sodium described specifically herein. Such equivalents are intended Solution rebaudioside Appm carboxymethylcelluloseppm to be encompassed in the scope of the following claims. 1 200 2O 2 200 40 3 200 8O What is claimed is: 4 200 O 1. A Stevia Sweetener composition, comprising Stevia 5 400 2OO Sweetener and a nonionic Surfactant comprising a saccharide 6 400 O ora polysaccharide, an anionic Surfactant or mixtures thereof. 2. The Stevia Sweetener composition according to claim 1, 0202 Taste Procedure: wherein the polysaccharide is a microbial polysaccharide, a 0203 Group 1: comparison between sample 1 and 2 by 7 plant saccharide, a marine algal saccharide, or mixtures experts thereof. US 2012/01960 19 A1 Aug. 2, 2012

3. The Stevia Sweetener composition according to claim 2, 10. The Stevia Sweetener composition according to claim 1, wherein the microbial polysaccharide is Xanthan gum, gellan wherein the ratio of stevia sweetener to surfactant is from gum, dextran, Scleroglucan, pullulan gum, curdlan or mix about 1:1 to about 100:1 by weight. tures thereof. 11. The Stevia Sweetener composition according to claim 1, 4. The Stevia Sweetener composition according to claim 2, wherein the plant saccharide is pectin, gum arabic, gum traga wherein the Surfactant is gum Arabic. canth, karayagum, guar gum, carob gum, tara gum, konjac 12. The Stevia Sweetener composition according to claim 4. gum, tamarind gum, tragacanth, or mixtures thereof. wherein the Surfactant is gum Arabic. 5. The Stevia Sweetener composition according to claim 2, 13. The Stevia Sweetener composition according to claim 8. wherein the marine algal polysaccharide is algin, agar, carra wherein the Surfactant is gum Arabic. geenan, or mixtures thereof. 14. The Stevia Sweetener composition according to claim 9. 6. The Stevia Sweetener composition according to claim 1, wherein the Surfactant is gum Arabic. wherein the anionic Surfactant is a carboxymethylcellulose or 15. The Stevia Sweetener composition according to claim a carboxymethylcellulose derivative. 7. The Stevia Sweetener composition according to claim 6. 10, wherein the surfactant is gum Arabic. wherein the carboxymethylcellulose derivative is a sodium 16. The Stevia Sweetener composition according to claim 1, salt of carboxymethylcelluose. wherein the surfactant is a sodium carboxymethylcellulose. 8. The Stevia Sweetener composition according to claim 1, 17. The stevia sweetener composition according to claim8, wherein the Stevia Sweetener comprises one or more Steviol wherein the surfactant is a sodium carboxymethylcellulose. glycosides comprising Steviol, Steviolbioside, Stevioside, 18. The stevia sweetener composition according to claim 9. rebaudioside A, rebaudioside B, rebaudioside C, rebaudio wherein the surfactant is a sodium carboxymethylcellulose. side D, rebaudioside E, rebaudioside F, rubusoside, dulcoside 19. The stevia sweetener composition according to claim A or mixtures thereof. 10, wherein the Surfactant is a Sodium 9. The stevia sweetener composition according to claim 8. carboxymethylcellulose. wherein the Steviol glycoside comprises Stevioside, rebaudio side A, rebaudioside B, rebaudioside D, or mixtures thereof. c c c c c