Glucosyl stevia composition

Patent metadata

Field	Value
Publication number	US-9706792-B2
Application number	US-201514616010-A
Country	US
Kind code	B2
Filing date	Feb 6, 2015
Priority date	Feb 17, 2011
Publication date	Jul 18, 2017
Grant date	Jul 18, 2017

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

I claim:

1. A sweetener composition comprising a glucosyl stevia composition 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;
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; and
adding an additional sweetening agent;

wherein the glucosyl stevia composition comprises unmodified steviol glycosides and greater than about 34% by weight di-, tri- and tetraglucosyl steviol glycosides; and the additional sweetening agent is selected from the group consisting of: stevia extract, steviol glycosides, stevioside, Rebaudioside A, Rebaudioside B, Rebaudioside C, Rebaudioside D, Rebaudioside E, Rebaudioside F, dulcoside A, steviolbioside, rubusoside, other steviol glycosides found in Stevia rebaudiana Bertoni plant and mixtures thereof, Luo Han Guo extract, mogrosides, high-fructose corn syrup, corn syrup, invert sugar, fructooligosaccharides, inulin, inulooligosaccharides, coupling sugar, maltooligosaccharides, maltodextrins, corn syrup solids, glucose, maltose, sucrose, lactose, aspartame, saccharin, sucralose, sugar alcohols, and a combination thereof.

2. The sweetener composition of claim 1 , wherein the glucosyl stevia composition comprises greater than about 25% by weight di-, tri- and tetraglucosyl Rebaudioside A and greater than about 9% tri- and tetraglucosyl steviosides.

3. A flavor composition comprising a glucosyl stevia composition 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;
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; and
adding an additional flavoring agent;

wherein the glucosyl stevia composition comprises unmodified steviol glycosides and greater than about 34% by weight di-, tri- and tetraglucosyl steviol glycosidesid; and the additional flavoring agent is selected from the group consisting of: lemon, orange, fruity, banana, grape, pear, pineapple, mango, bitter almond, cola, cinnamon, sugar, cotton candy, vanilla, and a combination thereof.

4. The flavor composition of claim 3 , wherein the glucosyl stevia composition comprises greater than about 25% by weight di-, tri- and tetraglucosyl Rebaudioside A and greater than about 9% tri- and tetraglucosyl steviosides.

5. A food ingredient comprising a glucosyl stevia composition 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;
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; and
adding an additional food ingredient;

wherein the glucosyl stevia composition comprises unmodified steviol glycosides and greater than about 34% by weight di-, tri- and tetraglucosyl steviol glycosides; and the additional food ingredient is selected from the group consisting of: acidulants, organic and amino acids, coloring agents, bulking agents, modified starches, gums, texturizers, preservatives, antioxidants, emulsifiers, stabilisers, thickeners, gelling agents, and a combination thereof.

6. The food ingredient of claim 5 , wherein the glucosyl stevia composition comprises greater than about 25% by weight di-, tri- and tetraglucosyl Rebaudioside A and greater than about 9% tri- and tetraglucosyl steviosides.

7. A food, beverage, cosmetic or pharmaceutical product comprising a glucosyl stevia composition 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 glucosyl stevia composition comprises unmodified steviol glycosides and greater than about 34% by weight di-, tri- and tetraglucosyl steviol glycosides.

8. The food, beverage, cosmetic or pharmaceutical product of claim 7 , wherein the glucosyl stevia composition comprises greater than about 25% by weight di-, tri-and tetraglucosyl Rebaudioside A and greater than about 9% tri- and tetraglucosyl steviosides.

Assignees

• Purecircle Sdn Bhd

Inventors

• Markosyan Avetik

Classifications

• A61K8/9789

  Magnoliopsida [dicotyledons] · CPC title

• A61K8/9794

  Liliopsida [monocotyledons] · CPC title

• A23L27/33

  containing sugars or derivatives · CPC title

• 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

• C12P19/18

  produced by the action of a glycosyl transferase, e.g. alpha-, beta- or gamma-cyclodextrins · CPC title