Stevia composition to improve sweetness and flavor profile

Abstract

Stevia compositions are prepared from steviol glycosides of Stevia Rebaudiana Bertoni. The compositions are able to provide a superior taste profile and can be used as sweetness enhancers, flavor enhancers and sweeteners in foods, beverages, cosmetics and pharmaceuticals.

We claim: 
     
         1 ) A method for producing a high solubility Stevia sweetener comprising the steps of:
 a) Providing Reb D as a first Stevia sweetener;   b) providing a second Stevia sweetener that is comprised of Reb A and Reb B of different ratios   c) providing water;   d) mixing the water and the first and second Stevia sweeteners to make a mixture;   e) increasing the temperature of the mixture by a gradient method to make a solution;   f) holding the solution at an elevated temperature;   g) decreasing the temperature of the solution by a gradient method to obtain a high stability and high concentration Stevia sweetener solution; and   h) spray drying the high stability and high concentration Stevia sweetener solution, to provide the high solubility Stevia sweetener.   
     
     
         2 ) The method of  claim 1  wherein a ratio of the first stevia sweetener (Reb D) to the second stevia sweetener (combination of Reb B and Reb A) is about 5:1 to 1:10, 
     
     
         3 ) The method of  claim 1  wherein a ratio of the first stevia sweetener (Reb D) to the second stevia sweetener (combination of Reb B and Reb A) is about 3:1 to 1:5 (w/w) 
     
     
         4 ) The method of  claim 1  wherein the second sweetener has a ratio of Reb A to Reb B about 10:1 to 1:4. 
     
     
         5 ) The method of  claim 1  wherein the second sweetener has a ratio of Reb A to Reb B about 8:1 to 1:1 (w/w) 
     
     
         6 ) The method of  claim 1  wherein the water and Stevia sweetener mixture is heated at a gradient of about 1° C. per minute to a temperature of about 118-125° C. 
     
     
         7 ) The method of  claim 1  wherein the water and Stevia sweetener mixture is held at a temperature of about 118-125° C. for a period of about 50-70 minutes. 
     
     
         8 ) The method of  claim 1  wherein the temperature of the solution is cooled down to a temperature of about 80° C. at gradient of about 1° C. per minute to obtain the high stability and high concentration Stevia sweetener solution. 
     
     
         9 ) The method of  claim 1  wherein high stability and high concentration Stevia sweetener solution is spray dried on a spray drying apparatus operating at about 175° C. inlet and about 100° C. outlet temperatures. 
     
     
         10 ) The method of  claim 1 , wherein a pH of high stability and high concentration Stevia sweetener solution is adjusted by alkaline solution to about pH 4.5 to 7.0. 
     
     
         11 ) The method of  claim 1 , wherein a pH of high stability and high concentration Stevia sweetener solution is adjusted by alkaline solution to about pH 5.5 to 6.5. 
     
     
         12 ) A high solubility Stevia sweetener composition made by the process of  claim 1 . 
     
     
         13 ) The high solubility Stevia sweetener composition of  claim 12 , comprising a mixture of Reb D, Reb A and Reb B, wherein Reb B is partially or fully converted to a carboxylate salt. 
     
     
         14 ) The high solubility Stevia sweetener composition of  claim 12 , comprising a mixture of Reb D, Reb A and Reb B, wherein the ratio of Reb D to Reb A to Reb B ranges from between about 35:35:30 to about 80:10:10 to provide rounded sweetness, lower bitterness, and lower aftertaste than associated with high intensity sweeteners in food and beverage applications 
     
     
         15 ) The high solubility Stevia sweetener composition of  claim 14 , wherein the respective ratio of Reb D to Reb A to Reb B ranges from between about 50:25:25 to about 70:20:10. 
     
     
         16 ) The high solubility Stevia sweetener composition of  claim 14 , wherein the respective ratio of Reb D to Reb A to Reb B ranges from between about 50:35:15 to about 70:25:5. 
     
     
         17 ) A reduced sugar or no-sugar added carbonated soft drink beverage comprising the sweetener composition of  claim 12 , having higher sweetness, better flavor perception and overall preference compared to Reb D, Reb A and Reb B sweeteners used as a sole sweetener or di-blend of these sweeteners in a comparative beverage. 
     
     
         18 ) The beverage of  claim 17 , wherein the beverage is a reduced sugar or no-sugar added carbonated cola drink and the higher sweetness, better flavor perception and overall preference are compared to a Reb A sweetened cola beverage. 
     
     
         19 ) A reduced sugar or no-sugar added iced tea beverage comprising the sweetener composition of  claim 12 , having a cleaner, rounded sweetness and a more sugar-like sweetness profile compared to a Reb A sweetened reduced sugar or no-sugar added iced tea. 
     
     
         20 ) A reduced sugar or no-sugar added dairy product comprising the sweetener composition of  claim 12 , having a rounded sweetness with reduced bitterness compared to a Reb A, or Reb B or Reb D sweetened dairy products. 
     
     
         21 ) The dairy product of  claim 20 , wherein the sweetener composition further comprises further comprising flavor modifiers and additional sweeteners selected from the group consisting of mogrosides, monatin, and taumatin, the dairy product having a most preferred sweetness with reduced bitterness compared to di-blends of Reb A, or Reb B or Reb D sweetened dairy products. 
     
     
         22 ) The Stevia sweetener composition of  claim 12 , wherein the sweetener is used as sweetener, a sweetness and flavor profile enhancer, or a flavor modifier, in a various food or beverage products selected from the group consisting of: carbonated soft drinks, ready to drink beverages, energy drinks, isotonic drinks, low-calorie drinks, zero-calorie drinks, sports drinks, teas, fruit and vegetable juices, juice drinks, dairy drinks, yoghurt drinks, alcohol beverages, powdered beverages, bakery products, cookies, biscuits, baking mixes, cereals, confectioneries, candies, toffees, chewing gum, dairy products, flavored milk, yoghurts, flavored yoghurts, cultured milk, soy sauce and other soy base products, salad dressings, mayonnaise, vinegar, frozen-desserts, meat products, fish-meat products, bottled and canned foods, tabletop sweeteners, fruits, and vegetables.