Glucosyl stevia composition

Patent metadata

Field	Value
Publication number	US-11229228-B2
Application number	US-201916255614-A
Country	US
Kind code	B2
Filing date	Jan 23, 2019
Priority date	Feb 17, 2011
Publication date	Jan 25, 2022
Grant date	Jan 25, 2022

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 short-chain glucosyl stevia 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

We claim:

1. A method of making a flavor modifier comprising a glucosyl stevia composition, said flavor modifier made by a process comprising the steps of:
adding starch into water to form a starch suspension;
adding a first hydrolyzing enzyme comprising a mixture of α-amylase and CGTase into the starch suspension and incubating for about 0.5 to 5 hours at about 70-90° C., resulting in a liquefied starch suspension;
inactivating the α-amylase by low pH heat treatment;
adding steviol glycosides into the liquefied starch suspension, resulting in a reaction mixture; and
adding a transglucosylation enzyme into the reaction mixture and incubating for about 24-48 hours at about 65° C. to transglucosylate the steviol glycosides, resulting in a glucosyl stevia composition;

wherein the flavor modifier comprises greater than about 34% by weight di-, tri- and tetraglucosyl steviol glycosides, and further comprises unmodified steviol glycosides and a mixture of maltooligosaccharides.

2. The method of claim 1 , wherein the transglucosylation step is carried out to provide greater than about 25% by weight di-, tri- and tetraglucosyl Rebaudioside A and greater than about 9% tri- and tetraglucosyl steviosides in the glucosyl stevia composition.

3. The method of claim 1 , wherein the transglucosylation step is carried out to provide up to 20% residual dextrins in the flavor modifier.

Assignees

• Purecircle Sdn Bhd

Inventors

• Markosyan Avetik

Classifications

• A61K36/28

  Asteraceae or Compositae (Aster or Sunflower family), e.g. chamomile, feverfew, yarrow or echinacea · CPC title

• A23L27/33

  containing sugars or derivatives · CPC title

• A61Q11/00

  Preparations for care of the teeth, of the oral cavity or of dentures; Dentifrices, e.g. toothpastes; Mouth rinses · CPC title

• A61K8/9794

  Liliopsida [monocotyledons] · CPC title

• A21D2/36

  Vegetable material · CPC title