METHODS FOR IMPROVING THE SOLUBILITY OF STEVIOL GLYCOSIDE MIXTURES, AND USES

Methods for 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 from about 10 wt% to about 40 wt% of the steviol glycoside blend with a composition comprising reb A and a reb A/r...

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Bibliographische Detailangaben
Hauptverfasser:	PRAKASH, Indra, HEO, Youngsuk, CHEN, Youlung, MA, Gil
Format:	Patent
Sprache:	eng ; fre ; ger
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 for 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 from about 10 wt% to about 40 wt% of the steviol glycoside blend with a composition comprising reb A and a reb A/reb B blend, wherein the relative contributions of reb A and reb A/reb B in the composition can vary from about 10 wt% to about 90wt% reb A and from about 90 wt% to about 10 wt% reb A/reb B blend. Compositions, concentrates, beverages syrups and beverages comprising said blends with improved aqueous solubility are also provided herein.