Glucosyl stevia composition

Patent metadata

Field	Value
Publication number	US-10117452-B2
Application number	US-201715483383-A
Country	US
Kind code	B2
Filing date	Apr 10, 2017
Priority date	Feb 17, 2011
Publication date	Nov 6, 2018
Grant date	Nov 6, 2018

Abstract

Glucosyl stevia compositions are prepared from steviol glycosides of Stevia rebaudiana Bertoni. The glucosylation was performed by cyclodextrin glucanotransferase using the starch as source of glucose residues. The compositions were purified to >95% content of total steviol glycosides. The compositions can be used as sweetness enhancers, flavor enhancers and sweeteners in foods, beverages, cosmetics and pharmaceuticals.

First claim

I claim:

1. A process for producing a highly purified glucosyl stevia composition, comprising the steps of:
adding starch into water to form a starch suspension;
adding a mixture of α-amylase and CGTase into the starch suspension and incubating for about 0.5 to 2 hours at about 75-80° C., resulting in a liquefied starch suspension;
inactivating the α-amylase by low pH heat treatment;
cooling the liquefied starch suspension and adjusting the pH to about 5.5 to 7.0;
adding steviol glycosides into the liquefied starch suspension, resulting in a reaction mixture;
adding a second batch of CGTase into the reaction mixture and incubating for about 12 to 48 hours at about 55-75° C.;
adding a second batch of α-amylase into the reaction mixture and incubating for a further about 12-16 hours at about 55-95° C.;
inactivating the second batch of α-amylase in the reaction mixture by low pH heat treatment; and
removing impurities from the reaction mixture by contacting the reaction mixture with macroporous adsorbent resin and subsequently eluting adsorbed diterpene glycosides with aqueous ethanol to result in a purified reaction mixture;

wherein the purified reaction mixture comprises α-1,4-glucosyl derivatives, and unmodified steviol glycosides.

2. The process of claim 1 , wherein removing impurities is conducted with a plurality of sequentially connected columns packed with a macroporous adsorbent resin, followed by washing the columns with water, then washing with about 10-50% (v/v) ethanol, disconnecting the columns, and eluting each column individually with 30-100% ethanol.

3. The process of claim 1 , further comprising decolorizing the purified reaction mixture.

4. The process of claim 3 , wherein said decolorizing is performed using ion exchange resins or membranes, said membranes being selected from the group consisting of ultrafiltration, nanofiltration and reverse osmosis membranes.

5. The process of claim 1 , further comprising desalting the purified reaction mixture.

6. The process of claim 5 , wherein desalting is performed by passing the eluate through columns packed with ion exchange resins or membranes, said membranes being selected from the group consisting of ultrafiltration, nanofiltration, and reverse osmosis membranes.

7. The process of claim 1 , further comprising concentrating and drying the purified reaction mixture.

8. The process of claim 1 , wherein the weight of the added steviol glycosides is about equal to the weight of the starch.

9. The process of claim 1 , wherein the purified reaction mixture comprises at least about 95% total steviol glycosides on an anhydrous basis.

10. The process of claim 1 , further comprising the step of adding the highly purified glucosyl stevia composition to a sweetening agent to result in a sweetening composition.

11. The process of claim 1 , further comprising the step of adding the highly purified glucosyl stevia composition to a flavoring agent to result in a flavor composition.

12. The process of claim 1 , further comprising the step of adding the highly purified glucosyl stevia composition to a food ingredient, selected from the group consisting of acidulants, organic acids, amino acids, coloring agents, bulking agents, modified starches, gums, texturizers, preservatives, antioxidants, emulsifiers, stabilizers, thickeners, gelling agents, and combinations thereof.

Assignees

• Purecircle Sdn Bhd

Inventors

• Markosyan Avetik

Classifications

• A23C9/1307

  Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods · CPC title

• A23L2/54

  Mixing with gases · CPC title

• A23V2002/00

  Food compositions, function of food ingredients or processes for food or foodstuffs · CPC title

• A23L2/02

  containing fruit or vegetable juices · CPC title

• A21D2/36

  Vegetable material · CPC title