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WO 2013/123281 Al 1 (12) INTERNATIONAL APPLICATION PUBLISHED UNDER THE PATENT COOPERATION TREATY (PCT) (19) World Intellectual Property Organization International Bureau (10) International Publication Number (43) International Publication Date WO 2013/123281 Al 22 August 2013 (22.08.2013) P O P C T (51) International Patent Classification: T.; 35 1 Riverside Drive, Fairfield, Connecticut 06824 A23L 2/385 (2006.0 1) A23L 1/236 (2006.0 1) (US). A23L 2/60 (2006.01) (74) Agents: KRATZ, Rudy et al; Fitch, Even, Tabin & Flan- (21) International Application Number: nery, 120 S. LaSalle Street, Suite 1600, Chicago, Illinois PCT/US20 13/026267 60603 (US). (22) International Filing Date: (81) Designated States (unless otherwise indicated, for every 15 February 2013 (15.02.2013) kind of national protection available): AE, AG, AL, AM, AO, AT, AU, AZ, BA, BB, BG, BH, BN, BR, BW, BY, (25) Filing Language: English BZ, CA, CH, CL, CN, CO, CR, CU, CZ, DE, DK, DM, (26) Publication Language: English DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, HN, HR, HU, ID, IL, IN, IS, JP, KE, KG, KM, KN, KP, (30) Priority Data: KR, KZ, LA, LC, LK, LR, LS, LT, LU, LY, MA, MD, 61/599,279 15 February 2012 (15.02.2012) US ME, MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, (71) Applicant: KRAFT FOODS GROUP BRANDS LLC NO, NZ, OM, PA, PE, PG, PH, PL, PT, QA, RO, RS, RU, [US/US]; Three Lakes Drive, Northfield, Illinois 60093 RW, SC, SD, SE, SG, SK, SL, SM, ST, SV, SY, TH, TJ, (US). TM, TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, ZW. (72) Inventors: SPELMAN, Kieran P.; 6 Gandy Lane, New City, New York 10956 (US). VELLUCCI JR, Dominic (84) Designated States (unless otherwise indicated, for every J.; 52 Sagamore Road, Apt. E4, Bronxville, New York kind of regional protection available): ARIPO (BW, GH, 10708 (US). RAGNARSSON, Karl; 8 Woodridge Drive, GM, KE, LR, LS, MW, MZ, NA, RW, SD, SL, SZ, TZ, Chester, New York 10918 (US). PIORKOWSKI, Daniel UG, ZM, ZW), Eurasian (AM, AZ, BY, KG, KZ, RU, TJ, TM), European (AL, AT, BE, BG, CH, CY, CZ, DE, DK, [Continued on nextpage] (54) Title: HIGH SOLUBILITY NATURAL SWEETENER COMPOSITIONS (57) Abstract: A food composition including a solution of A S I 5 SOLUTION MIXES VS A SOLUTION about 5,000 ppm to about 300,000 ppm steviol glycoside; about 1,000 ppm to about 995,000 ppm food grade non aqueous solvent; with a balance being water. / / I . / / / / 1 / / J 1 / / ./ / / . tg ~9~ w o 2013/123281 A i llll II II 11III III I II III I II II IIII II I II EE, ES, FI, FR, GB, GR, HR, HU, IE, IS, IT, LT, LU, before the expiration of the time limit for amending the LV, MC, MK, MT, NL, NO, PL, PT, RO, RS, SE, SI, SK, claims and to be republished in the event of receipt of SM, TR), OAPI (BF, BJ, CF, CG, CI, CM, GA, GN, GQ, amendments (Rule 48.2(h)) GW, ML, MR, NE, SN, TD, TG). Published: TITLE High Solubility Natural Sweetener Compositions BACKGROUND OF THE INVENTION [ Ο ί ] The present invention generally relates to compositions and methods for a food composition, such as a sweetening or flavor enhancing liquid concentrate, demonstrating sustained solubility of a sweetener over a desired length of time. BRIEF SUMMARY OF THE INVENTION [Θ 2] According to some embodiments of the present invention, a food composition includes a solution of about 5,000 ppm to about 300,000 ppm steviol glycoside; about 1,000 ppm to about 995,000 pp food grade non-aqueous solvent; with a balance being water, [0100] According to some embodiments of the present invention, a food composition includes a solution of about 5,000 ppm to about 300,000 ppm steviol glycoside; about 0 ppm to about 600.000 ppm acid; with a balance being water. 1Θ1] According to some embodiments of the present invention, a food composition includes a solution of about 5,000 ppm to about 300 000 ppm steviol glycoside; about 500 ppm to about 200,000 ppm of an amphiphilic substance; with a balance being water. [ 0 3] In some embodiments, the steviol glycoside is at least about 95% rebaudioside A. The steviol glycoside component may include but is not limited to a mixture of stevioside and other steviol glycosides, such as rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, dulcoside A, dulcoside B, rubusoside, stevia, stevioside, and steviolbioside. In some embodiments, the stevioside is present in a ppm ratio of stevioside: other steviol glycosides of from about 1:1 to 1:1,500. [ 4J The food composition may include about 100 ppm to about 600,000 ppm acid. In some embodiments, the food composition includes an organic acid and/or an inorganic acid. The acid may b selected from citric acid, malic acid, tartaric acid, phosphoric acid, lactic acid, fumaric acid, adipie acid, sodium acid sulfate; potassium acid sulfate, sodium acid pyrophosphate, and combinations thereof. 0 In some embodiments, the food composition includes about 500 ppm to about 200,000 ppm of an amphiphilic substance. The amphiphilic substance may include lactic scid, terpine benzyl alcohol, l~hutanol, 1-proponoi, propionic acid, eaprylic acid, 2 ~ methoxyphenol, butyric acid, hexanoic acid, isobutanol, 2-ethylpyrazine, 2- ethy io 3 methyl pyrazine, benzaldehyde, pentanoic acid,3~rnethyl, buty 1lactate, valeric acid, 2 mercaptopropinic acid, 4~allyl~2~methoxyphenol phenyl acetic acid, phenethyl alcohol, 2~methoxy~4-[I-propen~l-yI]phenol, 9 deeenoic acid, 5 & 6 decenoic Acid, -oetanol, 1- decanol, hexy alcohol and combinations thereof [0006] In some embodiments, the food composition includes about ,000 ppm to about 995,000 ppm food grade non-aqueous solvent. The food grade non-aqueous solvent may include ethanol, propylene glycol, 1,3-propanediol, triaeetin, ethyl acetate, benzyl alcohol, glycerin, and combinations thereof. [0007] In some embodiments, steviol glycosides stay in solution for at least one week to about 33 months. [0008] In som embodiments, the composition is a liquid concentrate. The liquid concentrate can be reconstituted in a range of about 1 part concentrate added to about 5 parts water to about 1 part concentrate added to about 0 parts water; about 1 part concentrate added to about 5 parts water to about 1 part concentrate added to about 1 0 parts water to produce a brix or brix equivalence of about 2 to about 25; about i part concentrate added to about 5 parts water to produce a brix or brix equivalence of about 2 to about 25; about 90 parts water to produce a brix or brix equivalence of about 2 to about 25; or about 120 parts water to produce a brix or brix equivalence of about 2 to about 25. [ΘΘ09] In some embodiments, the food composition has a p of about 1.8 to about 4.0. BRIEF DESCRIPTION OF THE SEVERAL VIEWS OF THE DRAWINGS [0010] The foregoing summary, as well as the following detailed description of certain embodiments of the food product will be better understood whe read in conjunction with the following exemplary embodiments, the appended drawing and the appendices. [0 ] Figure 1 shows solubility of rebaudioside A n various liquid concentrate solutions. [0012] Figures 2 through show solubility of rebaudioside A in various liquid concentrate solutions. [0013] Figure 20 shows a solubility scale fo food compositions of embodiments of the present invention. DETAILED DESCRIPTION OF THE INVENTION [00 4] Methods and compositions of the present invention relate to food compositions that include one or more solvents and one or more sweeteners. In some embodiments, the food composition may also include an acid and/or other additives such as flavorings. Examples of food compositions of the present invention include but are not limited to concentrate solutions such as sweetener formulations and/or flavor enhancers. [0015] The food compositions of the present invention may be formulated to provide a desired solubility of one or more sweeteners in solution for a desired length of time. In some embodiments, formulations and methods of the present invention allow for high concentrations of sweetener, such as for example rebaudioside A, to remain in solution for a desired length of time. For example, in one embodiment, a food composition includes about 500 ppm to about 50,000 ppm rebaudioside A in solution for at least one week to 33 months or longer, without the need for heat or pressure treatment. The solubility ay depend on the water activity, the dissolved solids or the blends of solvents in the system into which the sweetener is being placed. [0016] Traditionally it has been a challenge to maintain high concentrations of sweeteners such as steviol glycosides in solution. It has been discovered that certain selections and amounts of components surprisingly allow for higher concentrations of steviol glycosides to remain in solution for longer periods of times. In some embodiments, such solutions include about 5,000 ppm to about 300,000 ppm steviol glycoside; about 1,000 ppm to about 995,000 ppm food grade non-aqueous solvent; with a balance being water. In some embodiments, such solutions include about 5,000 ppm to about 300.000 ppm steviol glycoside; about 00 ppm to about 600,000 pp acid; with a balance being water. In some embodiments, such solutions include about 5,000 ppm to about 300,000 ppm steviol glycoside; about 500 ppm to about 200,000 ppm of an amphipliilic substance; with a balance being water. In some embodiments, steviol glycoside may be combined in a solution with non-aqueous solvent, acid, amphophilic substance, additional sweeteners, water and/or other components according to any suitable selection and amounts described in more detail herein.
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