Methods of preparing steviol glycosides and uses of the same
US-2018079767-A1 · Mar 22, 2018 · US
US11653686B2 · US · B2
| Field | Value |
|---|---|
| Publication number | US-11653686-B2 |
| Application number | US-201616062409-A |
| Country | US |
| Kind code | B2 |
| Filing date | Dec 15, 2016 |
| Priority date | Dec 15, 2015 |
| Publication date | May 23, 2023 |
| Grant date | May 23, 2023 |
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Steviol glycoside compositions having improved sweetness and flavor profiles are described.
Opening claim text (preview).
The invention claimed is: 1. A steviol glycoside food additive composition comprising less than 95% major steviol glycosides and further comprising minor steviol glycosides, wherein the sum of the major steviol glycosides and the minor steviol glycosides is not less than 95% by concentration; wherein a) the major steviol glycosides consist of Reb A, Stevioside, Reb C, Reb F, Reb D, Rubusoside, Dulcoside A, Reb B and Steviolbioside, and the minor steviol glycosides consist of Reb M, Reb N, Reb O, Reb E, Stevioside A and Reb C2; or b) the major steviol glycosides consist of Reb D, Reb M, Reb A, Reb B, Reb C, Reb E, Reb F, Stevioside, Steviolbioside, Rubusoside, and Dulcoside A; and wherein the minor steviol glycosides consist of Reb O, Reb N, Reb J, Reb H and Reb K; and wherein the major steviol glycosides consist of 9 to 11 of the steviol glycosides and each minor steviol glycoside being present in an amount ranging from 0.1 to 5% of the steviol glycoside food additive composition. 2. The steviol glycoside food additive composition of claim 1 , comprising less than 75% major steviol glycosides.
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