Methods for improving the solubility of steviol glycoside mixtures, and uses

Methods of improving the aqueous solubility of steviol glycoside blends containing relatively large amounts of reb M and/or reb D are provided herein. The method comprises substituting some portion of the blend with other steviol glycosides, mogrosides and/or additives. Compositions, concentrates, b...

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Bibliographische Detailangaben
Hauptverfasser:	PRAKASH, Indra, HEO, Youngsuk, CHEN, Youlung, MA, Gil
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	Methods of improving the aqueous solubility of steviol glycoside blends containing relatively large amounts of reb M and/or reb D are provided herein. The method comprises substituting some portion of the blend with other steviol glycosides, mogrosides and/or additives. Compositions, concentrates, beverages syrups and beverages comprising said blends with improved aqueous solubility are also provided herein.