Increasing yield of steviol glycosides

Various aspects of the present invention relate to steviol glycoside extraction. A method of treating a stevia extract that includes steviol glycosides and/or salts thereof, and malonated steviol glycosides and/or salts thereof, includes treating the stevia extract at a pH greater than 10 to convert...

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Bibliographische Detailangaben
Hauptverfasser:	GASPARD, Dan S, ZARTH, Adam T
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:	Various aspects of the present invention relate to steviol glycoside extraction. A method of treating a stevia extract that includes steviol glycosides and/or salts thereof, and malonated steviol glycosides and/or salts thereof, includes treating the stevia extract at a pH greater than 10 to convert at least some of the malonated steviol glycosides and/or salts thereof to non-malonated steviol glycosides and/or salts thereof, to produce a modified stevia extract. The method includes decreasing the pH of the modified stevia extract to a pH of less than 9 to provide a pH-adjusted modified stevia extract. The method also includes recovering the steviol glycosides and/or salts thereof from the pH-adjusted modified stevia extract, the recovered steviol glycosides and/or salts thereof including the non-malonated steviol glycosides and/or salts thereof.