Stabilized steviol glycoside compositions and uses thereof
阅读说明：本技术 稳定化的甜菊醇糖苷组合物及其用途 (Stabilized steviol glycoside compositions and uses thereof ) 是由 丹·S·加斯帕德 亚当·T·察尔特 于 2018-10-05 设计创作，主要内容包括：已经令人惊讶地发现,甜菊醇糖苷稳定化合物,如本文所述的增溶剂的存在显著增加甜菊醇糖苷在大多数条件下的稳定性,包括在高酸性条件下(例如,在低于2的pH下,如在使用中,在投用糖浆中SG可能暴露于的条件下)和/或在升高的温度下(例如,在超过25℃的温度下,如在40℃下)。(It has been surprisingly found that the presence of a steviol glycoside stabilizing compound, such as a solubilizing agent described herein, significantly increases the stability of steviol glycosides under most conditions, including under highly acidic conditions (e.g., at a pH below 2, such as in use, under conditions to which SG may be exposed in a serving syrup) and/or at elevated temperatures (e.g., at temperatures in excess of 25 ℃, such as at 40 ℃).)
1. A composition, comprising:
a steviol glycoside; and
a steviol glycoside stabilizing compound in an amount effective to reduce degradation of the steviol glycoside;
wherein the steviol glycoside stabilizing compound is at least one compound selected from the group consisting of:
caffeic acid, esters of caffeic acid and quinic acid containing a single caffeic acid moiety (e.g., chlorogenic acid, cryptochlorogenic acid, and neochlorogenic acid; structures for each are provided herein), esters of caffeic acid and quinic acid containing more than one caffeic acid moiety (e.g., 1, 3-dicaffeoylquinic acid, 1, 4-dicaffeoylquinic acid, 1, 5-dicaffeoylquinic acid, 3, 4-dicaffeoylquinic acid, 3, 5-dicaffeoylquinic acid, and 4, 5-dicaffeoylquinic acid; structures for each are provided herein);
ferulic acid, esters of ferulic acid and quinic acid comprising a single ferulic acid moiety, esters of ferulic acid and quinic acid comprising more than one ferulic acid moiety;
3- (3, 4-dihydroxyphenyl) lactic acid, 3- (3, 4-dihydroxyphenyl) lactic acid derivatives, esters of 3- (3, 4-dihydroxyphenyl) lactic acid derivatives,
quinic acid, a quinic acid derivative, an ester of quinic acid, an ester of a quinic acid derivative;
p-coumaric acid, esters of p-coumaric acid and quinic acid comprising a single p-coumaric acid moiety, esters of p-coumaric acid and quinic acid comprising more than one p-coumaric acid moiety;
sinapinic acid, esters of sinapinic acid and quinic acid comprising a single sinapinic acid moiety, esters of sinapinic acid and quinic acid comprising more than one sinapinic acid moiety;
tartaric acid, tartaric acid derivatives, esters of tartaric acid derivatives, and
3-O-feruloylquinic acid, 4-O-feruloylquinic acid, 5-O-feruloylquinic acid, 3, 4-diferuloyylquinic acid, 3, 5-diferuloyylquinic acid, and 4, 5-diferuloyylquinic acid.
2. The composition of claim 1, wherein the composition is an aqueous composition.
3. A composition according to claim 1, wherein the amount of steviol glycoside stabilizing compound effective to reduce degradation of the steviol glycoside is an amount such that when the stabilized steviol glycoside composition is subjected to storage in 5% phosphoric acid at 40 ℃ for 7 days, at least about 10 wt.% of the initial steviol glycoside remains.
4. The composition of claim 1, wherein the steviol glycosides comprise at least about 0.03 wt.% steviol glycosides.
5. The composition of claim 1, wherein the steviol glycosides comprise at least about 0.6 wt.% steviol glycosides.
6. The composition of claim 1, wherein the composition comprises a steviol glycoside to steviol glycoside stabilizing compound in a weight ratio of 1: 0.3 to 1: 3.
7. The composition of claim 1, wherein the composition has a pH of less than about 4.
8. The composition of claim 1, wherein the composition has a pH of less than about 1.
9. The composition of claim 1, wherein the composition is stored at room temperature.
10. The composition of claim 1, wherein the composition is stored at about 4 ℃.
11. The composition of claim 1, wherein the steviol glycoside is rebaudioside a or rebaudioside M.
12. A beverage concentrate product comprising the composition of claim 1, wherein the steviol glycosides comprise from about 1,800ppm to about 10,000 ppm.
13. A liquid water enhancer product comprising the composition of claim 1, wherein the steviol glycosides comprise from about 1.5 wt.% to about 3.5 wt.% steviol glycosides.
14. A liquid sweetener comprising the composition of claim 1, wherein the steviol glycoside comprises from about 1.0 wt.% to about 10 wt.% steviol glycoside.
Background
Steviol Glycosides (SG) are currently being studied as sweeteners for foods, beverages, pharmaceuticals and oral hygiene/cosmetics, including beverages such as carbonated soft drinks. It has recently been discovered that chlorogenic acid and cynarin isomers as Solubilizers (SE) of SG are opening previously unrealizable product lines such as concentrated dosing (throw) syrups and fountain beverages. While steviol glycosides may provide a non-caloric option to sweeten such products, preparing such products with steviol glycosides can present challenges. Although steviol glycoside compositions may be stable at neutral pH, in some cases they have limited chemical stability at low pH and/or elevated temperatures for extended storage times, particularly at higher concentrations. For example, beverage concentrates such as fountain syrups or service syrups inherently have a low pH and may require long storage times, sometimes at elevated temperatures.
Disclosure of Invention
The present disclosure provides, among other things, the use of steviol glycoside stabilizing compounds to enhance the chemical stability of SG such that the SG can be used to prepare compositions having enhanced chemical stability, particularly at higher SG concentrations and longer storage times. Steviol glycoside stabilizing compounds may also enhance the chemical stability of SG under acidic conditions and/or at elevated temperatures. The present disclosure also describes enhanced chemical stability of the steviol glycoside stabilizing compounds themselves, which are less subject to acidic hydrolysis and/or oxidation in the presence of SG. This effect appears to be concentration dependent, with higher concentrations yielding greater stability. This finding opens up the possibility of using SG in moisture enhancers, coffee syrups, and liquid stevia products, where the higher the concentration of SG, the longer the desired shelf life, and/or the pH can be acidic.
While not wishing to be bound by any theory, it is hypothesized that the mechanism by which the steviol glycoside stabilizing compound increases the chemical stability of SG in solution is achieved, in part, by reducing or altering the interaction between water molecules and SG molecules. It is also hypothesized that the interaction with the strong acid is also reduced, effectively protecting SG from acidic hydrolysis.
Drawings
The drawings illustrate generally, by way of example, but not by way of limitation, various embodiments discussed herein.
Fig. 1 is a flow diagram of an example of a method of preparing a composition comprising steviol glycoside stabilizing compounds, such as caffeic acid, monocaffeoylquinic acid, and dicaffeoylquinic acid, and salts thereof.
Fig. 2 is a flow diagram of another example of a method of preparing a composition comprising steviol glycoside stabilizing compounds, such as caffeic acid, monocaffeoylquinic acid, and dicaffeoylquinic acid, and salts thereof.
Fig. 3 is a flow diagram of another example of a method of preparing a composition comprising steviol glycoside stabilizing compounds, such as caffeic acid, monocaffeoylquinic acid, and dicaffeoylquinic acid, and salts thereof.
Fig. 4 is a flow diagram of another example of a method of preparing a composition comprising steviol glycoside stabilizing compounds, such as caffeic acid, monocaffeoylquinic acid, and dicaffeoylquinic acid, and salts thereof.
Repeated use of reference characters in the specification and drawings is intended to represent the same or analogous features or elements of the disclosure, even though the numbers have been increased by 100 from one drawing to another (e.g.,
Detailed Description
Reference will now be made in detail to certain embodiments of the disclosed subject matter, examples of which are illustrated in part in the accompanying drawings. While the disclosed subject matter will be described in conjunction with the enumerated claims, it will be understood that these exemplified subject matter are not intended to limit the claims to the disclosed subject matter.
The present disclosure relates generally to compositions comprising a Steviol Glycoside (SG) and a steviol glycoside stabilizing compound in an amount effective to reduce degradation of the SG. The compositions comprising SG and the steviol glycoside stabilizing compound may be formulated in any suitable manner, including as aqueous compositions.
It has been surprisingly found that the presence of a steviol glycoside stabilizing compound significantly increases the stability of SG under most conditions, including at higher concentrations of SG and longer storage times. Furthermore, the presence of steviol glycoside stabilizing compounds significantly increases the stability of SG under acidic conditions and/or elevated temperatures. For example, in the presence of the steviol glycoside stabilizing compounds described herein, not only may SG concentrations of up to 35 wt.% (e.g., about 1 wt.% to about 35 wt.%, with 5 wt.% being a suitable concentration for liquid stevia applications) be obtained, but also in times greater than 72 days, or even in times of one year or more, the SG will be chemically stable at acidic pH. In summary, SG/steviol glycoside stabilizing compound compositions are chemically stable over weeks, months or even years, even at acidic pH and/or elevated temperatures.
The term "chemical stability" refers to a reduction in chemical degradation of SG (including hydrolysis and isomerization of the double bond on the steviol core). For example, chemically stable rebaudioside M (Reb M) resists degradation into hydrolysis products such as rebaudioside a (Reb a), rebaudioside B (Reb B), isorebaudioside M (iso-Reb M), isorebaudioside a (iso-Reb a), and isorebaudioside B (iso-Reb B). Chemical stability can be measured by known methods (e.g., by UHPLC analysis). For example, as described in the examples herein, a composition comprising Reb M can be directly injected for analysis by UHPLC-UV. Chromatographic analysis can be performed under gradient conditions at elevated temperature on a C18-based reverse phase chromatography column using trifluoroacetic acid and acetonitrile in water. SG can be detected with a UV detector set to 210 nm. Using the Reb a standard as a reference solution, a linear calibration curve can be applied.
In some aspects, the amount of steviol glycoside stabilizing compound effective to reduce degradation of SG is an amount that chemically stabilizes SG at higher SG concentrations and/or for longer storage times. For example, the amount of SG and/or steviol glycoside stabilizing compound can be at least 1 wt.%, at least 3 wt.%, at least 5 wt.%, at least 10 wt.%, at least 15 wt.%, at least 20 wt.%, at least 30 wt.%; about 1 wt.% to about 35 wt.%, about 5 wt.% to about 15 wt.%, about 1 wt.% to about 5 wt.%, or about 5 wt.% to about 20 wt.%, about. And within these specified ranges, SG and steviol glycoside stabilizing compounds can be chemically stable over days, weeks, months, or years.
In some aspects, the amount of steviol glycoside stabilizing compound effective to reduce SG degradation can be determined by accelerating the chemical stability assay. For example, an "amount of steviol glycoside stabilizing compound effective to reduce steviol glycoside degradation" is an amount such that when the stabilized steviol glycoside composition is subjected to storage in a 5% phosphoric acid solution at 40 ℃ for 7 days, at least about 10% (e.g., at least about 20%, at least about 30%, at least about 40%, at least about 50%, at least about 60%, at least about 70%, at least about 80%, at least about 90%, at least about 95%, or from about 10% to about 100%, from about 20% to about 80%, from about 30% to about 95%, from about 40% to about 80%, from about 60% to about 90%, or from about 70% to about 99% or more) is retained relative to the initial steviol glycoside concentration. In some cases, there is statistically less degradation of the steviol glycoside than in the absence of the steviol glycoside stabilizing compound.
Compositions comprising SG and a steviol glycoside stabilizing compound can have a pH of less than about 5 (e.g., less than about 4, less than about 3, less than about 2.5, less than about 2, less than about 1.7, less than about 1.5, less than about 1, much less than about 1; about 0.1 to about 4, about 1 to about 4, about 0.5 to about 2, or about 1 to about 3).
Compositions comprising SG and a steviol glycoside stabilizing compound can be stored at, below (e.g., 4 ℃), or above room temperature (e.g., 40 ℃) without any substantial degradation of the steviol glycoside.
Compositions comprising SG and steviol glycoside stabilizing compounds may comprise any suitable steviol glycoside, such as stevioside, Reb a, Reb C, dulcoside a, Reb M, Reb B, Reb D, and Reb E and salts thereof (in the case where the compounds may form salts, such as in the case of Reb B, steviol bisglycoside, and steviol-13-O-glucoside (13-SMG)). The steviol glycoside may be Reb M, Reb a, or a mixture of one or more of the foregoing steviol glycosides. In one aspect, the steviol glycosides comprise one or more steviol glycosides selected from the list consisting of: reb A, Reb B, Reb C, Reb D, Reb E, Reb F, Reb M, Reb N, Reb O, rubusoside, dulcoside A, Reb I, Reb Q, 1, 2-stevioside, 1, 3-stevioside, steviol-1, 2-bioside, steviol-1, 3-bioside, 13-SMG, steviol-19-O-glucoside (19-SMG), and steviol glycosides to which 1, 2, 3, 4, 5, 6,7, 8, 9, 10 or more polysaccharides, such as glucose, rhamnose, or xylose, are added as three examples.
Compositions comprising SG and a steviol glycoside stabilizing compound may comprise any suitable steviol glycoside, at any suitable concentration. For example, a composition comprising SG and a steviol glycoside stabilizing compound can comprise any suitable amount of steviol glycoside, such as at least about 0.03 wt.% (e.g., at least about 0.1 wt.%, at least about 0.5 wt.%, at least about 0.6 wt.%, at least about 1 wt.%, at least about 1.5 wt.%, at least about 2.5 wt.%, at least 3 wt.%, at least about 5 wt.%, at least about 6 wt.%, at least about 10 wt.%, at least about 15 wt.%, at least about 20 wt.%, at least about 25 wt.%, at least about 30 wt.%, at least about 35 wt.%, or up to about 40 wt.%, steviol glycoside from about 0.03 wt.% to about 5 wt.%, from about 0.1 wt.% to about 10 wt.%, from about 1 wt.% to about 4 wt.%, from about 0.1 wt.% to about 5 wt.%, about or from about 1 wt.% to about 5 wt.%).
Compositions comprising SG and a steviol glycoside stabilizing compound may comprise any suitable steviol glycoside, at any suitable concentration. The SG and steviol glycoside stabilizing compounds may comprise a concentrated product diluted by a consumer for use by the consumer. For example, beverage concentrates such as dosing syrups are diluted six to seven times for use and flavored water booster liquids are diluted up to 100 times.
For example, for a beverage concentrate product comprising a composition containing SG and a steviol glycoside stabilizing compound, between about 1,800ppm to about 10,000ppm (e.g., about 2,000ppm to about 5,000ppm, about 2,000ppm to about 8,000ppm, about 3,000ppm to about 5,000ppm, or about 2,500ppm to about 7,500ppm) steviol glycoside can be included.
In another example, this time for a liquid water enhancer product, these compositions comprising SG and a steviol glycoside stabilizing compound may comprise between about 1.5 wt.% to about 3.5 wt.% (e.g., about 2 wt.% to about 3 wt.%, about 1.5 wt.% to about 2 wt.%, or about 2.5 wt.% to about 3.5 wt.%) steviol glycoside.
In yet another example, this time for liquid sweeteners, these compositions comprising SG and steviol glycoside stabilizing compounds may comprise between about 1.0 wt.% to about 10 wt.% (e.g., about 4 wt.% to about 10 wt.%, about 5 wt.% to about 10 wt.%, about 7 wt.% to about 9 wt.%, or about 8 wt.% to about 10 wt.%) steviol glycoside.
In some aspects, the SG and steviol glycoside stabilizing compounds-containing compositions may contain any suitable additives, including buffers, acidulants (such as citric acid), antibacterial agents (such as benzoic acid and sorbic acid (and salts thereof)), natural colors, natural flavors, artificial colors, and artificial sweeteners.
Examples of steviol glycoside stabilizing compounds include:
caffeic acid, esters of caffeic acid and quinic acid containing a single caffeic acid moiety (e.g., chlorogenic acid, cryptochlorogenic acid, and neochlorogenic acid; structures for each are provided herein), esters of caffeic acid and quinic acid containing more than one caffeic acid moiety (e.g., 1, 3-dicaffeoylquinic acid, 1, 4-dicaffeoylquinic acid, 1, 5-dicaffeoylquinic acid, 3, 4-dicaffeoylquinic acid, 3, 5-dicaffeoylquinic acid, and 4, 5-dicaffeoylquinic acid; structures for each are provided herein);
ferulic acid, esters of ferulic acid and quinic acid comprising a single ferulic acid moiety, esters of ferulic acid and quinic acid comprising more than one ferulic acid moiety;
3- (3, 4-dihydroxyphenyl) lactic acid, 3- (3, 4-dihydroxyphenyl) lactic acid derivatives, esters of 3- (3, 4-dihydroxyphenyl) lactic acid derivatives,
quinic acid, a quinic acid derivative, an ester of quinic acid, an ester of a quinic acid derivative;
p-coumaric acid, esters of p-coumaric acid and quinic acid comprising a single p-coumaric acid moiety, esters of p-coumaric acid and quinic acid comprising more than one p-coumaric acid moiety;
sinapinic acid, esters of sinapinic acid and quinic acid comprising a single sinapinic acid moiety, esters of sinapinic acid and quinic acid comprising more than one sinapinic acid moiety;
tartaric acid, tartaric acid derivatives, esters of tartaric acid derivatives, and
3-O-feruloylquinic acid, 4-O-feruloylquinic acid, 5-O-feruloylquinic acid, 3, 4-diferuloyylquinic acid, 3, 5-diferuloyylquinic acid, and 4, 5-diferuloyylquinic acid.
Caffeic acid has the following structure:
ferulic acid has the following structure:
p-coumaric acid has the following structure:
sinapic acid has the following structure:
quinic acid has the following structure:
the 3- (3, 4-dihydroxyphenyl) lactic acid has the following structure:
tartaric acid has the following structure:
and may be in the form of D and L.
Examples of esters of various acids contemplated herein include esters of caffeic acid and quinic acid, including monocaffeoylquinic acid (e.g., chlorogenic acid, neochlorogenic acid, and cryptocyclic chlorogenic acid) and dicaffeoylquinic acid (e.g., 1, 3-dicaffeoylquinic acid, 1, 4-dicaffeoylquinic acid, 1, 5-dicaffeoylquinic acid, 3, 4-dicaffeoylquinic acid, 3, 5-dicaffeoylquinic acid, and 4, 5-dicaffeoylquinic acid), and salts thereof:
of these, 4, 5-dicaffeoylquinic acid, 3, 5-dicaffeoylquinic acid, and 3, 4-dicaffeoylquinic acid are the most prevalent in the compositions contemplated herein, and the most prevalent in stevia, mate tea, artichoke, and green coffee.
Examples of esters of various acids contemplated herein include esters of caffeic acid and tartaric acid, including chicoric acid having the following structure:
it has two caffeic acid molecules attached to a tartaric acid core and caftaric acid with the following structure:
one molecule of caffeic acid is attached to the tartaric acid core.
Examples of esters of various acids contemplated herein include esters of caffeic acid and 3- (3, 4-dihydroxyphenyl) lactic acid, including, for example, rosmarinic acid having the structure:
some or all of these steviol glycoside stabilizing compounds may be isolated from a plant source, including, but not limited to, plant sources such as eucommia, honeysuckle, nicotiana benthamiana, artichoke, stevia, luo han guo, coffee bean, green coffee bean, tea, white tea, yellow tea, green tea, oolong tea, black tea (black tea), rooibos tea (red tea), post-fermented tea, bamboo, phoma, sunflower, blueberry, cranberry, mangosteen, gooseberry, bilberry, cowberry, american blueberry, grape, chicory, echinacea, pinto orientalis, white wall grass (eastern pellitory-of-the-wall), Upright wall grass (right peltry), wall grass, greater celandine, sanguinaria, european rice plant (Nipplewort), celandine, sanguinaria, nettle, potato, barberry leaf, potato leaf, etc, Eggplant, tomato, cherry tomato, bitter apple, stramonium, sweet potato, apple, peach, nectarine, cherry, tart cherry, mallow, apricot, almond, plum, prune, wintergreen, mate tea, yerba mate, guayushu tea (Guayusa), ilex latifolia, guarana, Cacao bean (Cocoa bean), Cacao bean (Cacao bean), Kola nut, Cola tree, Kola nut, ostrich, fern, toddlery fern (Fiddlehead fern), fern (Shuttecock), eastern ostrich, Asian, osmunda, european fern, pteridium aquilinum, common fern, eagle, oriental wormwood, sage, clove, cinnamon, Indian bay, nutmeg, bay leaf, courtyard, holy, sage, etc Culinary sage, rosemary, oregano, wild marjoram, sweet marjoram, multinode marjoram, potted marjoram, dill, fennel, star anise, fennel, anise, sweet wormwood, tarragon, mugwort, licorice, soybean, Soya vean, wheat, triticum aestivum, rice, rapeseed, broccoli, cauliflower, cabbage, bok choy, kale, brussel sprouts, brussels sprouts, rinia bark (Winter' bark), elderberry, chamomile (Assa-peixee), burdock, valerian, and chamomile.
The composition comprising SG and the steviol glycoside stabilizing compound can comprise any suitable amount of the steviol glycoside stabilizing compound, such as at least about 0.03 wt.% (e.g., at least about 0.1 wt.%, at least about 0.5 wt.%, at least about 0.6 wt.%, at least about 1 wt.%, at least about 1.5 wt.%, at least about 2.5 wt.%, at least 3 wt.%, at least about 5 wt.%, at least about 6 wt.%, at least about 10 wt.%, at least about 15 wt.%, at least about 20 wt.%, at least about 25 wt.%, at least about 30 wt.%, at least about 35 wt.%, or up to about 40 wt.%, steviol glycoside stabilizing compound from about 0.03 wt.% to about 5 wt.%, from about 0.1 wt.% to about 10 wt.%, from about 1 wt.% to about 4 wt.%, from about 0.1 wt.% to about 5 wt.%, or from about 1 wt.% to about 5 wt.%).
Compositions comprising SG and a steviol glycoside stabilizing compound may comprise a steviol glycoside to steviol glycoside stabilizing compound in a weight ratio of 1: 0.3 to 1: 3 (e.g., 1: 1 to 1: 1.5; or 1: 1 to 1: 2).
Diastereomers and structural isomers of any of the foregoing acids are also contemplated herein. And since the aforementioned acids can be considered weak acids, they can each be in their conjugated acid form, conjugated base form (e.g., in their conjugated base form)Salt form) and a mixed conjugate acid-conjugate base form, wherein a portion (e.g., mole fraction) of the compound is present in the conjugate acid form and another portion is present in the conjugate base form. The ratio of the conjugate acid form to the conjugate base form of each acid will depend on various factors, including the pK of each compoundaAnd the pH of the composition. Examples of salts of any of the foregoing acids include, but are not limited to, quaternary ammonium, sodium, potassium, lithium, magnesium, and calcium salts, and the like, of the one or more steviol glycoside stabilizing compounds.
One example of a method of making a composition comprising one or more steviol glycoside stabilizing compounds and salts thereof comprises:
(a) contacting mate tea biomass with an aqueous composition to obtain an initial extract;
(b) removing solids from the initial extract to obtain a second initial extract;
(c) adjusting the volume of the second initial extract with an aqueous composition to obtain an adjusted second initial extract;
(d) chromatographically separating the adjusted second primary extract on an ion exchange chromatography stationary phase;
(e) eluting the ion exchange chromatography stationary phase to obtain a first eluate comprising a solvent;
(f) removing the solvent to form a concentrate; and
(g) at least one of decolorizing and desalting the concentrate is performed to obtain at least one of a filtrate and a retentate.
Another example of a method of making a composition comprising one or more steviol glycoside stabilizing compounds and salts thereof, comprises:
(a) contacting mate tea biomass with an aqueous composition to obtain an initial extract;
(b) removing solids from the initial extract to obtain a second initial extract;
(c) adjusting the volume of the second initial extract with an aqueous composition to obtain an adjusted second initial extract;
(d) chromatographically separating the adjusted initial extract on an ion exchange chromatography stationary phase;
(e) eluting the ion exchange stationary phase to obtain a first eluate comprising a solvent;
(f) removing the solvent to form a concentrate;
(g) performing at least one of decolorizing and desalting the concentrate to obtain at least one of a filtrate and a retentate; and
(h) drying at least one of the filtrate and the retentate to obtain a composition comprising one or more steviol glycoside stabilizing compounds and salts thereof.
Step (a) of the methods described herein comprises contacting mate tea biomass with an aqueous composition to obtain an initial extract comprising one or more steviol glycoside stabilizing compounds and salts thereof (e.g., quaternary ammonium, sodium, potassium, lithium, magnesium, and calcium salts).
The aqueous composition may comprise water and does not contain any co-solvent, such as an organic solvent. But the aqueous composition may comprise a co-solvent in addition to water. Suitable co-solvents include organic solvents, such as (C)1-C4) Alkanol and (C)1-C4) A mixture of alkanols. "(C)1-C4) By alkanol is meant a compound of formula (C)1-C4) alkyl-OH, wherein "alkyl" means straight and branched chain alkyl groups having 1 to 4 carbon atoms, such as methyl, ethyl, n-propyl, n-butyl, isopropyl, isobutyl, sec-butyl and tert-butyl, such that the resulting (C)1-C4) The alkanol is methanol, ethanol, n-propanol, n-butanol, isopropanol, isobutanol, sec-butanol and tert-butanol. Organic solvents (e.g., (C)1-C4) Alkanol or (C)1-C4) Mixtures of alkanols) may be any suitable ratio such that the aqueous composition may comprise up to about 30%, up to about 40%, up to about 50%, or up to about 60%, up to about 70%, up to about 80%, up to about 90%, or up to 100% by volume of organic solvent, with the balance being water, unless the aqueous composition comprises 100% by volume of organic solvent; or about 30% to about 100%, about 50% to about 100%, about 60% to about 90%, about 30% to about 100%, by volumeAbout 60%, about 40% to about 60%, about 30% to about 50%, about 40% to about 50%, or about 50% of an organic solvent, the balance being water.
In some cases, the aqueous composition may be buffered with any suitable buffering system, including but not limited to phosphate, citrate, ascorbate, lactate, acetate, and the like. The buffer may be an anion in the range of 1-1000 mM. Alternatively, water acidified to pH 5-6 with hydrochloric acid, sulfuric acid, nitric acid, or the like, with or without a co-solvent, may be used for the aqueous composition. Alternatively, pure water basified with a hydroxide (e.g., with sodium hydroxide or potassium hydroxide) to a pH of 7-11, with or without a co-solvent, may be used in the aqueous composition. In still other cases, it may be suitable to add a suitable non-ionic solute that may help balance the osmotic potential of the aqueous composition.
As used herein, the term "mate tea biomass" generally refers to any and all parts of the mate tea plant (e.g., ilex paraguariensis), including the leaves, stems, tops, roots, etc., of the mate tea plant. The mate tea biomass may be in any suitable form, including a comminuted form, resulting from, for example, shredding the mate tea biomass prior to and/or during contact with the aqueous composition. For example, yerba mate biomass may be comminuted in a suitable container, and the aqueous composition may be added to the comminuted yerba mate biomass, thereby "contacting" the yerba mate biomass. The comminuted mate biomass may then optionally be further comminuted in a suitable container. Alternatively, yerba mate biomass may be placed in a suitable container, the aqueous composition added thereto, thereby "contacting" the yerba mate biomass, and the resulting composition may be comminuted.
Prior to and/or during the contacting, mate tea biomass may be stirred, sonicated, or otherwise agitated to maximize extraction of the one or more steviol glycoside stabilizing compounds and salts thereof, among others (in addition to the acids described herein).
The initial extraction may be carried out as is to step (c) or loose solids and/or plant solids present, such as comminuted mate plant leaves, stems, tops, roots, etc. may be removed in step (b) of the process described herein. When step (b) is performed, a second initial extract is obtained.
The loose solids may be removed by any suitable method, including centrifugation, skimming or filtration. For example, the initial extract may be filtered using any suitable filtration method, including gravity filtration or vacuum filtration through any suitable filter, including paper filters (e.g., low ash filter paper, such as Whatman 44 or 54 low ash filter paper), nylon filters, polyethersulfone filters, glass fiber filters, diatomaceous earth pads, and the like, so long as the filter does not substantially retain the one or more steviol glycoside stabilizing compounds and salts thereof.
Step (c) of the methods described herein comprises adjusting the volume of the initial extract or the second initial extract with the first aqueous composition or the second aqueous composition, respectively, to obtain an adjusted initial extract or an adjusted second initial extract. The first and second aqueous compositions may be different or the same. The adjusted initial extract or the adjusted second initial extract may be filtered at this point, or may proceed to step (d) as is. The initial extract or the second initial extract may be filtered using any suitable filtration method, including gravity filtration or vacuum filtration through any suitable filter, including paper filters (e.g., low ash filter paper, such as Whatman 44 or 54 low ash filter paper), nylon filters, polyethersulfone filters, glass fiber filters, diatomaceous earth pads, and the like, so long as the filter does not substantially retain the one or more steviol glycoside stabilizing compounds and salts thereof.
The volume of the initial extract or the second initial extract may be adjusted with a sufficient amount of an aqueous composition (e.g., water) to obtain an adjusted initial extract or an adjusted second initial extract to increase, among other things, the binding of the one or more steviol glycoside stabilizing compounds and salts thereof to the ion exchange chromatography column used in step (d) of the methods described herein relative to the unadjusted initial extract or the unadjusted second initial extract.
The volume of the initial extract or the second initial extract may be adjusted to adjust, among other things, the amount of organic solvent (when present) in the initial extract or the second initial extract. The volume of the initial extract or the second initial extract can be adjusted such that the adjusted initial extract or the adjusted second initial extract comprises less than about 60%, less than about 50%, less than about 40%, less than about 30%, less than about 20%, less than about 10%, less than about 5%, less than about 1%, or even about 0% by volume of organic solvent, the balance being water; or about 0% to about 40%, about 0% to about 30%, about 10% to about 40%, about 10% to about 30%, about 20% to about 40%, about 30% to about 40%, or about 35% by volume of an organic solvent, the balance being water.
Step (d) of the methods described herein comprises chromatographically separating the adjusted initial extract or the second initial extract on an ion-exchange stationary phase (e.g., a weak anion-exchange stationary phase). The chromatographic separation may be performed in any suitable manner, including batch mode or using a column. The chromatographic separation can be carried out using an aqueous composition (e.g., comprising (C)1-C4) An aqueous composition of alkanol) as an eluent (e.g., comprising about 0% to about 40%, about 0% to about 30%, about 10% to about 40%, about 10% to about 30%, about 20% to about 40%, about 30% to about 40%, or about 35% by volume of (C)1-C4) An aqueous composition of alkanol and balance water) to adsorb one or more steviol glycoside stabilizing compounds and their salts onto a weak ion exchange chromatography column while eluting other compounds including caffeine, rutin (also known as rutin, quercetin-3-O-rutinoside, and sophoricoside)
And isomers thereof. Step (d) of the methods described herein may reduce the concentration of at least one of the caffeine, rutin, and rutin isomers to a concentration of less than 1%, less than 0.5%, less than 0.1%, less than 0.05%, less than 0.01%, or less than 0.001% by mass. Accordingly, the present disclosure contemplates yerba mate extract comprising less than 0.1% by mass of at least one of caffeine, rutin, and rutin isomers. The present disclosure also contemplates mate tea extract comprising less than 0.5% by mass of each of caffeine, rutin and rutin isomers, and less than about 1% by mass of a combination of caffeine, rutin and rutin isomers. The present disclosure also contemplates yerba mate extracts that are effectively free of at least one of caffeine, rutin, and rutin isomers (e.g., free of caffeine, free of rutin isomers, and/or free of caffeine, rutin, and rutin isomers).
The ion exchange stationary phase is not limiting and can be any suitable ion exchange chromatography stationary phase. Examples of suitable ion exchange chromatography stationary phases includeFast flow resin, DEAEDEAE
the ion exchange chromatography stationary phase may optionally be treated with an aqueous composition (e.g., comprising (C) prior to chromatographically separating the adjusted initial extract or the adjusted second initial extract1-C4) An aqueous composition of alkanol) pre-treatment, such as comprising from about 0% to about 40%, from about 0% to about 30%, from about 10% to about 40%, from about 10% to about 30%, from about 20% to about 40%, from about 30% to about 40%, or about 35% by volume of (C)1-C4) An alkanol and the balance water. For example, a weak ion exchange chromatography column may be used about 2-fold orMore Bed Volume (BV) was pretreated at a flow rate of about 2 BV/h.
The pH of the weak ion exchange chromatography column may optionally be adjusted prior to chromatographically separating the adjusted initial extract or the adjusted second initial extract. For example, the pH of the weak ion exchange chromatography column can be adjusted prior to chromatographic separation with any suitable acid (e.g., hydrochloric acid) such that the pH of the weak ion exchange chromatography column (e.g., the pH of the resin/stationary phase) is less than about 10, about 9 or less, about 8 or less, about 7 or less, about 6 or less, about 5 or less, about 4 or less, about 3 or less; or about 2 to about 10, about 3 to about 8, about 5 to about 9, about 2 to about 6; about 3 to about 4; or a pH of about 3 to about 6. Optionally, the step of (C) may be performed before the chromatographic separation of the adjusted initial extract or the adjusted second initial extract1-C4) The pH of the weak ion exchange chromatography column is adjusted before or after pretreating the column with the aqueous composition of (a).
After preconditioning and/or adjusting the pH of the weak ion exchange chromatography column, the adjusted initial extract or the adjusted second initial extract may be loaded onto the column at any suitable rate, such as at a rate greater than 2BV/h (bed volume per hour). After loading the adjusted initial extract or the adjusted second initial extract, any suitable volume of inclusion (C) may be used1-C4) An aqueous composition of alkanol (e.g., at least about 2BV, at least about 3BV, or at least about 4BV comprising from about 10% to about 40%, from about 10% to about 30%, from about 20% to about 40%, from about 30% to about 40%, or about 35% by volume of (C)1-C4) An aqueous composition of alkanol with the balance being water) is washed at any suitable rate (e.g., at a rate of about 2 BV/h). Comprises (C)1-C4) The volume of the aqueous composition of alkanol can be discarded because it will contain, among other things, caffeine, rutin and rutin isomers.
Step (e) of the methods described herein comprises eluting the adsorbed one or more steviol glycoside stabilizing compounds and salts thereof from the weak ion exchange chromatography column to obtain a first eluate comprising the one or more steviol glycoside stabilizing compounds and salts thereof. The elution is performed under any conditions suitable to elute the one or more steviol glycoside stabilizing compounds and salts thereof from the column.
Examples of suitable conditions for eluting the one or more steviol glycoside stabilizing compounds and salts thereof from the column include eluting the column with any suitable volume of a solution containing a salt (e.g., sodium chloride, potassium chloride, ammonium chloride, sodium sulfate, potassium sulfate, sodium phosphate, potassium phosphate, etc.). Examples of solutions comprising salts include solutions comprising at least one salt (e.g., about 5 wt.% to about 25 wt.%, about 15 wt.% to about 20 wt.%, or about 5 wt.% to about 10 wt.% salt) dissolved in a solution comprising (C)1-C4) An aqueous composition of alkanol (e.g., at least about 2BV, at least about 3BV, or at least about 4BV comprising from about 10% to about 60%, from about 20% to about 50%, from about 30% to about 55%, from about 40% to about 60%, or about 50% by volume (C)1-C4) Aqueous compositions of alkanols).
Another example of suitable conditions for eluting the one or more steviol glycoside stabilizing compounds and salts thereof from the column includes eluting the column with any suitable volume of a solution comprising an acid (e.g., hydrochloric acid, sulfuric acid, phosphoric acid, acetic acid, formic acid, etc.). Examples of the solution containing an acid include a solution containing hydrochloric acid or the like and optionally an acid solution containing an aqueous composition containing about 10% to about 60%, about 20% to about 50%, about 30% to about 55%, about 40% to about 60%, or about 50% by volume of (C)1-C4) An alkanol.
Collecting the first eluate collected from the elution step comprising the one or more steviol glycoside stabilizing compounds and salts thereof, and then removing the solvent (e.g., removing water and (C) by any suitable method1-C4) Alkanol) to provide a concentrate comprising the one or more steviol glycoside stabilizing compounds and salts thereof. Solvent removal may be accomplished under an inert atmosphere (e.g., under a nitrogen atmosphere). While not wishing to be bound by any particular theory, it is believed that solvent removal under an inert atmosphere may reduce the formation of highly colored polymeric species that are either naturally present in mate tea biomass orFormed in one or more steps described herein.
The first eluent comprising the one or more steviol glycoside stabilizing compounds and salts thereof comprises a solvent. The solvent may be removed to dryness in step (f), or may be removed to retain a volume of the (C) containing1-C4) The extent to which the aqueous composition of alkanol acts as a solvent (e.g., about 50%, about 40%, about 30%, about 20%, about 10%, or about 5% of the original total volume of eluent) to form a concentrate, despite the composition comprising (C)1-C4) The ratio of the components of the aqueous composition of alkanols may or may not be different from the inclusion (C) of one or more steviol glycoside stabilizing compounds and salts thereof that make up the composition for elution adsorption1-C4) Ratios of the components of the aqueous composition of alkanol. Alternatively, the solvent comprising the one or more steviol glycoside stabilizing compounds and salts thereof in the eluate may be removed to leave a volume of the composition (C)1-C4) Degree of aqueous composition of alkanol comprising (C)1-C4) The aqueous composition of alkanol comprises less than about 10%, less than about 5%, less than about 2%, or less than about 1% by volume of (C)1-C4) An alkanol.
Suitable conditions for removing solvent from an eluate comprising (in addition to the acid described herein) the one or more steviol glycoside stabilizing compounds and salts thereof to form a concentrate comprising (in addition to the acid described herein) the one or more steviol glycoside stabilizing compounds and salts thereof include blowing an inert gas (e.g. nitrogen) onto the surface of the eluate. The eluent may be heated while being blown with nitrogen, or it may be heated at room temperature (e.g., 25 ℃). Other conditions for removing the solvent from the eluate include applying a vacuum to the container containing the eluate. Vacuum may be applied to the eluent at room temperature or while heating the container. Still other conditions for removing the solvent from the eluent include passing the eluent through a wiped film evaporator or an agitated thin film evaporator.
The pH of the concentrate may be adjusted at this point to obtain a pH adjusted concentrate, although adjusting the pH at this point is optional. For example, the pH of the concentrate may be adjusted to a pH at which the one or more steviol glycoside stabilizing compounds and salts thereof are protected from degradation in addition to the acids described herein. Suitable phs include a pH of less than about 6, less than about 5, less than about 4, less than about 3, or less than about 2; such as a pH of from about 2 to about 6, from about 2 to about 5, from about 2 to about 4, from about 3 to about 5, or a pH of about 3.5. The pH of the concentrate can be adjusted by using any suitable acid or base. When an acid is used, the acid may be hydrochloric acid or the like.
The concentrate or pH adjusted concentrate may be used as is in the process or removal step (f) described herein, or they may be filtered. The concentrate or pH-adjusted concentrate can be filtered using any suitable filter (e.g., a low ash filter paper such as Whatman 44 or 54 low ash filter paper), a nylon filter, a polyethersulfone filter, a glass fiber filter, a diatomaceous earth pad, or the like. In some cases, depending on the volume of the concentrate or pH-adjusted concentrate, the pH-adjusted concentrate may be filtered through a polymer membrane, such as a Polyethersulfone (PES) filter having a pore size of, for example, 0.2 μm, or a pleated (flat membrane, vacuum filtration) or pleated PES membrane.
Concentrates comprising one or more steviol glycoside stabilizing compounds and salts thereof, whether pH adjusted, filtered or both, may be passed directly to a drying step (h) of the concentrate, which may be highly colored, or may be submitted to step (g), for desalting/decolorizing (in any order, including desalting followed by decolorizing; decolorizing followed by desalting; decolorizing but not desalting; or desalting but not decolorizing). Desalting/decolorizing can be accomplished under an inert atmosphere (e.g., under a nitrogen atmosphere). While not wishing to be bound by any particular theory, it is believed that performing one or more steps under an inert atmosphere may reduce the formation of highly colored polymeric materials that are either naturally present in mate tea biomass or are formed in one or more steps described herein.
The concentrate, whether it is pH-adjusted, filtered, or both, can be decolorized by any suitable method, including ultrafiltration (e.g., by molecular weight cut-off membrane, size exclusion chromatography, or gel permeation filtration). One obtains the filtrate by decolorization. Ultrafiltration accomplishes, among other things, the decolorization of concentrates that may be highly colored. While not wishing to be bound by any particular theory, it is believed that ultrafiltration removes highly colored polymeric materials that are either naturally present in mate tea biomass or formed in one or more of the steps described herein.
The filtrate after decolorization may be passed to a drying step (h) or it may be desalted in step (g). Alternatively, the concentrate, whether it is pH-adjusted, filtered, or both, may be desalted without first being decolorized. In any case, desalting can be accomplished using a nanofiltration membrane and a hydrophobic resin. One skilled in the art will recognize that when using nanofiltration membranes and hydrophobic resins, one discards the permeate and retains the retentate. In one example, desalting can use a hydrophobic resin (e.g., a porous polydivinylbenzene/ethylvinylbenzene matrix, such as SEPABEADS)TMSP70), wherein one would load a container containing less than about 20% by volume of (C)1-C4) A pH adjusted concentrate of the alkanol (e.g., an acidified concentrate having a pH of less than about 2). Followed by a dilute alcohol (e.g., less than about 10% by volume (C)1-C4) Alkanol, balance water at a pH of less than about 2), and then washing the resin with a detergent composition comprising about 70% by volume (C)1-C4) The aqueous composition of alkanol is eluted in water to obtain a desalted second eluate comprising one or more steviol glycoside stabilizing compounds and salts thereof.
If desalination precedes decolourisation in step (g), the solvent in the permeate from the desalination step may be removed to retain a volume of (C) content1-C4) The extent to which the aqueous composition of alkanol acts as a solvent (e.g., about 50%, about 40%, about 30%, about 20%, about 10%, or about 5% of the original total volume of eluent) to form the first desalted concentrate. Alternatively, the solvent in the permeate from the desalination may be removed (to obtain a second desalinated concentrate) to retain a volume of the contained (C)1-C4) Degree of aqueous composition of alkanol comprising (C)1-C4) The aqueous composition of alkanol comprises less than about 10%, less than about 5%, less than about 2%, or less than about 1% by volume of (C)1-C4) An alkanol. The first desalination concentrate can also have the properties of the second desalination concentrate such that the first desalination concentrate also has less than about 10%, less than about 5%, less than about 2%, or less than about 1% by volume (C)1-C4) An alkanol.
Suitable conditions for removing solvent from the permeate comprising the one or more steviol glycoside stabilizing compounds and salts thereof to form the first/second desalinated concentrate comprising the one or more steviol glycoside stabilizing compounds and salts thereof include blowing an inert gas (e.g., nitrogen) onto the surface of the eluate. The permeate may be heated while being blown with nitrogen, or it may be heated at room temperature (e.g., 25 ℃). Other conditions for removing the solvent from the eluate include applying a vacuum to the vessel containing the permeate. Vacuum may be applied to the permeate at room temperature or while heating the vessel. Still other conditions for removing the solvent from the permeate include passing the permeate through a wiped film evaporator or an agitated thin film evaporator.
In another example, a concentrate comprising one or more steviol glycoside stabilizing compounds and salts thereof may be filtered through filter paper to obtain a first filtrate that is ultrafiltered to obtain a second filtrate, and the second filtrate is nanofiltered using a nanofiltration membrane to obtain a first retentate, or the second filtrate is eluted through a hydrophobic resin to obtain a desalted second eluate. In another example, a concentrate comprising one or more steviol glycoside stabilizing compounds and salts thereof may be filtered through filter paper to obtain a first filtrate that is nanofiltration using a nanofiltration membrane to obtain a third retentate, or the first filtrate is eluted through a hydrophobic resin to obtain a desalted second eluate, and the third retentate or the desalted second eluate is ultrafiltered to obtain a third filtrate.
As described herein, a composition comprising one or more steviol glycoside stabilizing compounds andthe eluate of the salt thereof is concentrated to dryness, or it may be concentrated to retain a volume of (C) content1-C4) Degree of aqueous composition of alkanol. If the eluent is concentrated to dryness, it can be used, for example, containing (C)1-C4) An aqueous composition of alkanol to reconstitute the dry matter. The reconstituted material may then be filtered as described herein to, among other things, perform at least one of desalination and decolorization.
The methods described herein can include a step (h) comprising drying the first retentate, the desalted second eluate, or the third filtrate to obtain a composition comprising one or more steviol glycoside stabilizing compounds and salts thereof. The first retentate, the desalted second eluate, or the third filtrate may be dried in any suitable manner, including by lyophilization or spray drying.
FIG. 1 is a flow diagram of a
FIG. 2 is a flow diagram of a
A further example of a method of preparing a composition comprising one or more steviol glycoside stabilizing compounds and salts thereof, the method comprising
(i) Contacting mate tea biomass with an aqueous composition to obtain an initial extract;
(ii) removing solids from the initial extract to obtain a second initial extract;
(iii) contacting the second initial extract with acidified ethyl acetate to obtain an acidic ethyl acetate extract;
(iv) neutralizing the acidic ethyl acetate extract to obtain neutralized ethyl acetate and an aqueous extract;
(v) decolorizing the aqueous extract to obtain a decolorized aqueous extract; and
(vi) drying the decolorized aqueous extract to obtain a composition comprising one or more steviol glycoside stabilizing compounds and salts thereof.
Steps (i), (ii) and (vi) are carried out as described herein for steps (a), (b) and (h). As discussed herein, step (v) is similar to filtration step (g) except that step (v) involves only a decolorization process, such as ultrafiltration, which includes passage through molecular weight cut-off membranes, size exclusion chromatography, and gel permeation filtration. Thus, the disclosure regarding steps (a), (b), (g) and (h) applies to steps (i), (ii), (v) and (vi).
Step (i) of the process described herein comprises contacting mate tea biomass with an aqueous composition to obtain an initial extract comprising one or more steviol glycoside stabilizing compounds and salts thereof.
The aqueous composition may comprise water and does not contain any co-solvent, such as an organic solvent. But the aqueous composition may comprise a co-solvent in addition to water. Suitable co-solvents include organic solvents, such as (C)1-C4) Alkanol and (C)1-C4) A mixture of alkanols. Organic solvents (e.g., (C)1-C4) Alkanol or (C)1-C4) Mixtures of alkanols) may be any suitable ratio such that the aqueous compositionMay comprise up to about 30%, up to about 40%, up to about 50%, or up to about 60% by volume of an organic solvent, the balance being water; or about 30% to about 60%, about 40% to about 60%, about 30% to about 50%, about 40% to about 50%, or about 50% by volume of an organic solvent, the balance being water.
In some cases, the aqueous composition may be buffered with any suitable buffering system, including but not limited to phosphate, citrate, ascorbate, lactate, acetate, and the like. The buffer may be an anion in the range of 1-1000 mM. Alternatively, water acidified to pH 5-6 with hydrochloric acid, sulfuric acid, nitric acid, or the like, with or without a co-solvent, may be used for the aqueous composition. Alternatively, pure water basified with a hydroxide (such as sodium hydroxide or potassium hydroxide) to a pH of 7-11, with or without a co-solvent, may be used for the aqueous composition. In still other cases, it may be suitable to add a suitable non-ionic solute that may help balance the osmotic potential of the aqueous composition.
Prior to and/or during the contacting of step (i), mate tea biomass may be stirred, sonicated or otherwise agitated to maximize extraction of, among other things, one or more steviol glycoside stabilizing compounds and salts thereof.
The initial extraction may be carried out as is to step (iii) or loose solids and/or plant solids present, such as comminuted mate plant leaves, stems, tops, roots, etc. may be removed in step (ii) of the process described herein. (iii) when step (ii) is performed, a second initial extract is obtained.
The loose solids may be removed by any suitable method, including centrifugation, skimming or filtration. For example, the initial extract may be filtered using any suitable filtration method, including gravity filtration or vacuum filtration through any suitable filter, including paper filters (e.g., low ash filter paper, such as Whatman 44 or 54 low ash filter paper), nylon filters, polyethersulfone filters, glass fiber filters, diatomaceous earth pads, and the like, so long as the filter does not substantially retain the one or more steviol glycoside stabilizing compounds and salts thereof.
Prior to performing step (iii), the pH of the initial or second initial extract may optionally be adjusted to a pH between about 4 and about 7 with a suitable acid (e.g., hydrochloric acid, etc.) or a suitable base (e.g., sodium hydroxide). The pH adjusted initial or second initial extract was then extracted with ethyl acetate which was not pre-acidified as described herein. While not wishing to be bound by any particular theory, it is believed that when the pH of the initial or second initial extract is adjusted to between about 4 to about 7, it is possible to extract certain impurities into the ethyl acetate while the one or more steviol glycoside stabilizing compounds remain in the aqueous layer.
Step (iii) of the process described herein comprises contacting the first or second initial extract with acidified ethyl acetate to obtain an acidic ethyl acetate extract. Acidified ethyl acetate can be prepared in any suitable manner, including by addition of any suitable acid, including hydrochloric acid, sulfuric acid, and glacial acetic acid (e.g., 0.01-1% vol/vol). The acidic ethyl acetate extract is washed with water (e.g., three times with 1: 1vol/vol water). Under these conditions, the one or more steviol glycoside stabilizing compounds and salts thereof will be substantially in their conjugate acid form and will be substantially present in the acidic ethyl acetate layer formed when the acidic ethyl acetate extract is washed with water. The aqueous layer was discarded and the acidic ethyl acetate extract was carried on to step (iv).
Step (iii) of the methods described herein may be performed in other suitable manners, including by using ethyl acetate that has not been pre-acidified as described herein (e.g., by pre-washing with glacial acetic acid), but by adjusting the pH of the initial or second initial extract with a suitable acid (e.g., hydrochloric acid, etc.), and then extracting the pH-adjusted initial or second initial extract with ethyl acetate that has not been pre-acidified. Regardless of the acid used to adjust the pH of the initial extract or the second initial extract, the pH of the initial extract or the second initial extract is adjusted to about 4 or less, 3 or less, about 2 or less, or about 1 or less. The aqueous layer was discarded and the resulting acidic ethyl acetate extract was subjected to step (iv).
Step (iv) of the process described herein comprises neutralising the acidic ethyl acetate extract to obtain neutralised ethyl acetate and an aqueous extract. This is accomplished in any suitable manner, including washing the acidic ethyl acetate extract with water (e.g., three times with 1: 1vol/vol water) containing a suitable base, such as sodium hydroxide, potassium hydroxide, and the like, and combinations thereof. Under these conditions, the one or more steviol glycoside stabilizing compounds and salts thereof will be substantially in their conjugate base form and will be substantially present in the aqueous layer formed upon washing the acidic ethyl acetate extract with water containing a suitable base.
In an alternative, optional step to step (iv), step (iv-a), the acidic ethyl acetate extract resulting from step (iii) may optionally be removed, even to dryness. Any solids remaining may be reconstituted with pH neutral water (e.g., deionized water), and then the pH of the water may be adjusted to about 3 to about 7; or the remaining solids can be reconstituted with water having a pH of about 3 to about 7.
The aqueous extract comprising the one or more steviol glycoside stabilizing compounds and salts thereof, whether from step (iv) or step (iv-a), may then be submitted to step (v) to, among other things, complete the decolorization of the aqueous extract, which may be highly colored. Decolorization may be by any suitable method, including ultrafiltration (e.g., by molecular weight cut-off membrane, size exclusion chromatography, or gel permeation filtration). One obtains the filtrate by decolorization. Ultrafiltration accomplishes, among other things, the decolorization of concentrates that may be highly colored. While not wishing to be bound by any particular theory, it is believed that ultrafiltration removes highly colored polymeric materials that are either naturally present in mate tea biomass or formed in one or more of the steps described herein.
Another improved example of the process described herein comprising steps (i) - (vi) (including alternative, optional steps (iv-a)) comprises a process for preparing a composition comprising one or more steviol glycoside stabilizing compounds and salts thereof, which process comprises
Contacting mate tea biomass with an aqueous composition to obtain an initial extract;
removing solids from the initial extract to obtain a second initial extract;
adjusting the pH of the second initial extract to a pH of about 4 to about 7 to obtain a first pH adjusted second initial extract;
contacting the first pH-adjusted second initial extract with ethyl acetate to obtain a first ethyl acetate extract and a second aqueous extract;
adjusting the pH of the second aqueous extract to a pH of less than 2 to obtain a pH-adjusted second aqueous extract;
contacting the pH-adjusted second aqueous extract with ethyl acetate to obtain a second ethyl acetate extract;
removing ethyl acetate from the second ethyl acetate extract to obtain a purified composition;
reconstituting the crude composition with water to obtain a third aqueous extract; and
decolorizing the third aqueous extract to obtain a decolorized aqueous extract. A "purified composition" will comprise the compound of interest (e.g., the one or more steviol glycoside stabilizing compounds and salts thereof) and be purified relative to at least the initial extract and the second initial extract, because the "purified composition" will not contain certain impurities in the initial extract and the second initial extract, but will contain highly colored polymeric materials that are either naturally present in mate tea biomass or are formed in one or more of the steps described herein and removed in the decolorization step.
Yet another improved example of the process described herein comprising steps (i) - (vi) (including alternative, optional steps (iv-a)) comprises a process for preparing a composition comprising one or more steviol glycoside stabilizing compounds and salts thereof, which process comprises
Contacting mate tea biomass with an aqueous composition to obtain an initial extract;
removing solids from the initial extract to obtain a second initial extract;
adjusting the pH of the second initial extract to a pH of less than about 2 to obtain a second pH-adjusted second initial extract;
contacting the second pH-adjusted second initial extract with ethyl acetate to obtain a third ethyl acetate extract;
neutralizing the third ethyl acetate extract to obtain a first neutralized ethyl acetate extract and a third aqueous extract; and
decolorizing the third aqueous extract to obtain a decolorized aqueous extract.
The methods described herein may include step (vi) comprising drying the decolorized aqueous extract to obtain a composition comprising one or more steviol glycoside stabilizing compounds and salts thereof. The first or second retentate or third filtrate may be dried in any suitable manner, including by lyophilization or spray drying.
Fig. 3 is a flow diagram of a method 300 of preparing a composition comprising one or more steviol glycoside stabilizing compounds and salts thereof. In operation 302, mate tea biomass is contacted with an aqueous composition containing 50% ethanol/water for 1h (300 g mate tea biomass added to 1.5L solvent) in a suitable vessel (e.g., a glass jar) to obtain an initial extract. In operation 304, the initial extract is filtered into a glass 4L side-arm flask using, for example, a ceramic buchner funnel with Whatman 54 low ash filter paper to remove, among other things, solids from, for example, mate tea biomass. The filtrate from operation 304 is extracted with acidified ethyl acetate extract in operation 306. After the one or more steviol glycoside stabilizing compounds are extracted into acidified ethyl acetate, the acidified ethyl acetate is washed with water containing a suitable base, such as sodium hydroxide, potassium hydroxide, or the like, in operation 308 to obtain neutralized ethyl acetate and an aqueous extract. Under these conditions, the one or more steviol glycoside stabilizing compounds will be substantially in their conjugate base form and will be substantially present in the aqueous layer formed upon washing the acidic ethyl acetate extract with water containing a suitable base. In operation 310, the aqueous layer is filtered to obtain a filtrate. In operation 316, a 3kDa molecular weight cut-off is usedFilm (A), (B)NP 010; six percolates) to decolorize the filtrate to, among other things, decolorize the aqueous extract, thereby obtaining a decolorized aqueous extract. In operation 320, the decolorized aqueous extract is dried to obtain a composition including one or more steviol glycoside stabilizing compounds and salts thereof.
Fig. 4 is a flow diagram of a
The compositions comprising the one or more steviol glycoside stabilizing compounds and salts thereof prepared according to the methods described herein may be incorporated into any ingestible composition, including beverages and food products.
For example, the ingestible composition may be an edible composition or a non-edible composition. By "edible composition" is meant any composition that can be consumed as food by humans or animals, including solids, gels, pastes, foams, semi-solids, liquids, or mixtures thereof. By "non-edible composition" is meant any composition, including solids, gels, pastes, foams, semi-solids, liquids, or mixtures thereof, which is not intended to be consumed or used as food by humans or animals. Non-edible compositions include, but are not limited to, pharmaceutical compositions, which refer to non-edible compositions intended for use by humans or animals for therapeutic purposes. An "animal" includes any non-human animal, such as, for example, farm animals and pets.
The compositions comprising the one or more steviol glycoside stabilizing compounds and salts thereof, prepared according to the methods described herein, may be added to non-edible or non-edible products, such as supplements, nutraceuticals, functional foods (e.g., any fresh or processed food that claims to have health-promoting and/or disease-preventing properties that exceed the basic nutritional functions of providing nutrition), pharmaceuticals and over-the-counter medications, oral care products (such as dentifrices and mouthwashes), cosmetics (such as lipsticks), and other personal care products.
In general, Over The Counter (OTC) products and oral hygiene products are generally referred to as household and/or personal use products, which may be sold without a prescription and/or without a doctor. Examples of OTC products include, but are not limited to, vitamins and dietary supplements; local analgesics and/or anesthetics; cough, cold and allergy treatment; antihistamines and/or anti-allergic agents; and combinations thereof. Vitamins and dietary supplements include, but are not limited to, vitamins, dietary supplements, tonics/bottled nutritional beverages, children's specific vitamins, dietary supplements, any other product that is relevant or provides nutrition, and combinations thereof. Topical analgesics and/or anesthetics include any topical cream/ointment/gel used to relieve superficial or deep pain (e.g., muscle pain); teething gel; a patch containing an analgesic component; and combinations thereof. Cough, cold and allergy treatments include, but are not limited to, decongestants, cough treatments, pharyngeal preparations, medicated candies, antihistamines and children's specific cough, cold and allergy treatments; and a combination product. Antihistamine and/or allergy treatments include, but are not limited to, any systemic treatment for hay fever, nasal allergies, insect bites and stings. Examples of oral hygiene products include, but are not limited to, oral cleaning strips, toothpaste, toothbrushes, mouthwashes/rinses, denture care, mouth fresheners, household tooth whiteners, and dental floss.
Compositions comprising one or more steviol glycoside stabilizing compounds or salts thereof, prepared according to the methods described herein, can be added to food or beverage products or formulations. Examples of food and beverage products or formulations include, but are not limited to, coatings, frostings or glazes on edible products or any entity including in soups, dry processed foods, beverages, ready meals, canned or marinated foods, frozen processed foods, quick frozen processed foods, snack foods, baked foods, candies, dairy products, ice creams, meal replacers, pasta and noodles, as well as sauces, seasonings, baby foods and/or spreads.
In general, soups refer to canned/marinated, dehydrated, instant, refrigerated, UHT and frozen soups. For purposes of this definition, soup means food prepared from meat, poultry, fish, vegetables, grains, fruits and other ingredients, cooked in a liquid, which may include visible fragments of some or all of these ingredients. It can be clear (e.g., broth) or thick (e.g., hash), smooth, pureed or chunk, i.e., edible, semi-concentrated or concentrated, and can also be hot or cold, as a first order meal or as a main course of a meal or as a meal snack (sipping like a drink). Soups can be used as ingredients for preparing other dietary components and can range from bouillons (light soups) to sauces (cream or cheese based soups).
"dehydrated and cooked food product" generally means: (i) cooking aid products such as: powders, granules, pastes, concentrated liquid products, including concentrated bouillon, broth and bouillon-like products, sold separately as finished products or ingredients in products, sauces and formula mixes (regardless of the technology), in compressed cubes, tablets or powders or granules; (ii) dietary solution products, such as: dehydrated and freeze-dried soups including dehydrated soup mixes, dehydrated instant soups, dehydrated or ambient ready-made dishes, meals and single entrees including edible batters, potatoes and rice; and (iii) dietary decorative products such as: seasonings, marinades, salad dressings, salad ingredients, dips, breadcrumbs, batter mixes, shelf stable spreads, barbeque sauces, liquid mixes, concentrates, sauces or sauce mixes, including mixes for salad, sold as finished products or ingredients in products, whether dehydrated, liquid or frozen.
Beverage category means beverages, beverage mixes and concentrates, including but not limited to carbonated and non-carbonated beverages, alcoholic and non-alcoholic beverages, ready-to-drink beverages, liquid concentrate formulations for preparing beverages (such as soda), and dry powder beverage precursor mixes. Beverages also include alcoholic beverages, soft drinks, sports drinks, isotonic drinks and hot drinks. Alcoholic beverages include, but are not limited to, beer, cider/perry, FAB, wine, and spirits. Soft drinks include, but are not limited to, carbonates, such as cola and non-cola carbonates; fruit juices, such as fruit juices, honeydew, fruit drinks and fruit flavored drinks; bottled water, which includes bubble water, spring water and purified/tap water; functional beverages, which may be carbonated or distilled, and include sports beverages, energy beverages, or all-purpose beverages; concentrates, such as liquid and powder concentrates, are ready to drink. Hot beverages include, but are not limited to, coffee, such as fresh (e.g., brewed), instant, mixed coffee, liquid, ready-to-drink, soluble and dry coffee beverages, coffee beverage mixtures and concentrates (syrup, pure, formulated or powder form; an example of "powder form" is a product comprising coffee, sweetener and whitener all in powder form); teas such as black tea, green tea, white tea, oolong tea and seasoned tea; and other hot beverages including powders, granules, chunks or tablets based on spices, malt or plants mixed with milk or water.
The snack food category generally refers to any food product that can be a simple casual meal, including but not limited to sweet and savory snacks and snack bars. Examples of snack foods include, but are not limited to, fruit snacks, crackers/crisps, extruded snacks, tortillas/corn crackers, popcorn, pretzels, nutcrackers, and other sweet and savory snacks. Examples of snack bars include, but are not limited to, granola/milkshake breakfast bars, energy bars, fruit bars, and other snack bars.
Baked food category generally refers to any edible product whose preparation process involves exposure to heat or excessive sunlight. Examples of baked goods include, but are not limited to, bread, buns, cookies, muffins, cereals, toaster pastries, waffles, tortillas, biscuits, pies, bagels, tarts, quiches, cakes, any baked good, and any combination thereof.
Ice creams generally refer to frozen desserts containing cream and sugar and flavours. Examples of ice cream include, but are not limited to: instant ice cream (impulse ice cream); carrying ice cream outside; frozen yogurt and hand ice cream; ice cream based on soy, oat, beans (e.g. red beans and mung beans) and rice.
Confections generally refer to edible products that have a sweet taste. Examples of confections include, but are not limited to, candy, gelatin, chocolate candy, chewing gum, and the like, as well as any combination product. The class of meal replacers generally refers to any food intended to replace the normal diet, especially for people with health or fitness problems. Examples of meal replacers include, but are not limited to, weight loss products and rehabilitation products.
Instant meals generally refer to any food that can be used as a meal without extensive preparation or processing. Ready meals include products with recipe "skills" added by the manufacturer, resulting in a high degree of readiness, completion and convenience. Examples of ready meals include, but are not limited to, canned/pickled, frozen, dried, quick frozen ready meals; diner mixes; freezing the pizza; quickly freezing the pizza; and the prepared salad.
The edible batter and noodles category includes any edible batter and/or noodles including but not limited to canned, dried and refrigerated/fresh edible batter; and plain noodles, instant noodles, cold noodles, frozen noodles and instant noodles.
Canned/cured foods include, but are not limited to, canned/cured meats and meat products, fish/seafood, vegetables, tomatoes, beans, fruits, ready meals, soups, pasta, and other canned/cured foods.
Frozen processed foods include, but are not limited to, frozen processed red meat, processed poultry, processed fish/seafood, processed vegetables, meat substitutes, processed potatoes, baked goods, desserts, ready-to-eat meals, pizzas, soups, noodles, and other frozen foods.
Dry processed foods include, but are not limited to, rice, assorted desserts (desserts mixers), dry ready meals, dehydrated soup, instant soup, dry ready pasta, plain noodles, and instant noodles.
Quick frozen processed foods include, but are not limited to, quick frozen processed meat, processed fish/seafood products, lunch packs, fresh cut fruits, ready meals, pizzas, prepared salads, soups, fresh edible batters, and noodles.
Sauces, condiments and seasoning categories include, but are not limited to, tomato paste and puree, bouillon/stock cubes, vanilla and spices, monosodium glutamate (MSG), topdressing, soy-based sauce, batter sauce, wet/cook sauce, dry sauce/powder mix, ketchup, mayonnaise, mustard, salad dressings, vinegar, dips, salted foods and other sauces, condiments and seasonings.
Infant foods include, but are not limited to, milk or soy-based formulas; and ready, dry and other baby food.
Spreads include, but are not limited to, jams and preserves, honey, chocolate spreads, nut-based spreads, and yeast-based spreads.
Dairy products generally refer to edible products produced from mammalian milk. Examples of dairy products include, but are not limited to, drinking dairy products, cheese, yogurt and yogurt drinks, and other dairy products.
Other examples of edible compositions, particularly food and beverage products or formulations are provided below. Exemplary edible compositions include one or more confections, chocolate candies, chocolate tablets, countlines, bagged sellinines/softlines, boxed assorted chocolates, standard boxed assorted chocolates, kink-packaged mini-chocolates, seasonal chocolates, toy-bearing chocolates, alfajors, other chocolate candies, mints, standard mints, hard candies (bodied sweet), lozenges, chewing gums, soft and gummy candies, taffy candies, caramel and nougats, medicated candies, lollipops, licorice, other sugar candies, chewing gum (chewing gum), sugar-containing chewing gums, sugar-free chewing gums, functional chewing gums, bubble gum, bread, packaging/supplier bread, bulk/handmade bread, pastry, cake packaging/supplier, cake/handmade cake, and candy, Cookies, chocolate coated cookies, sandwich cookies, filled cookies, savory cookies and crackers, bread substitutes, breakfast cereals, ready-to-eat cereals, breakfast-at-home cereals, chips, custard breakfast, other ready-to-eat cereals, children's breakfast cereals, hot cereals, ice cream, ready-to-eat ice cream, single-serve water ice cream, multi-serve water ice cream, ice cream with external coating, ice cream desserts after meals, bulk ice cream, ice cream with external coating, frozen yogurt, handmade ice cream, dairy products, milk, fresh/pasteurized milk, whole fresh/pasteurized milk, semi-skimmed fresh/pasteurized milk, normal temperature shelf-stable/sterilized milk, whole fat normal temperature shelf-stable/ultrahigh temperature sterilized milk, Semi-skimmed ambient/ultra-high temperature sterilized milk, nonfat ambient/ultra-high temperature sterilized milk, goat milk, condensed/condensed milk, regular condensed/condensed milk, flavored, functional and other condensed milks, flavored milk beverages, plain milk flavored milk beverages, fruit juice flavored milk beverages, soy milk, yogurt beverages, fermented milk beverages, flavored coffee white oils (e.g., dairy and non-dairy based creamers or whiteners for coffee beverages), milk powders, flavored milk beverages, cream, cheese, processed cheese, spreadable processed cheese, non-spreadable processed cheese, unprocessed cheese, spreadable unprocessed cheese, hard cheese, packaged hard cheese, bulk hard cheese, yogurt, regular/natural yogurt, flavored yogurt, fruit yogurt, probiotic (probiotic) yogurt, beverage yogurt, flavored yogurt, yogurt, Plain drinking yogurt, probiotic drinking yogurt, quick frozen and shelf-stable dessert, dairy based dessert, soy based dessert, quick frozen snack, salubrious cheese (fromage fraisand quark), plain salubrious cheese, flavored salubrious cheese, savory salubrious cheese, sweet and savory snacks, fruit snacks, cracker/crispy snacks, extruded snacks, tortilla/corn wafer, popcorn, pretzel, nut snacks, other sweet and savory flavors, snack bars, granola bars, breakfast bars, energy bars, fruit bars, other snack bars, meal substitutes, diet products, rehabilitation beverages, ready-to-eat meals, canned ready-to-eat meals, frozen ready-to-eat meals, quick frozen meals, snack bars, frozen pizza crusts, canned soups, soup, dry soups, instant soups, quick frozen snacks, quick frozen pizza cans, canned soups, snack bars, dry soups, snack bars, quick-, Hot soup, frozen soup, edible batter, canned edible batter, dry edible batter, quick frozen/fresh edible batter, noodles, regular noodles, instant noodles, cup/bowl instant noodles, bagged instant noodles, quick frozen noodles, snack noodles, canned food, canned meat and meat products, canned fish/seafood, canned vegetables, canned tomatoes, canned beans, canned fruits, canned ready meals, canned soup, canned edible batter, other canned food, frozen processed red meat, frozen processed poultry, frozen processed fish/seafood, frozen processed vegetables, frozen meat substitutes, frozen potatoes, baked potato chips, other baked potato products, non-baked frozen potatoes, frozen baked products, frozen desserts, frozen ready meals, frozen pizzas, frozen soups, frozen noodles, other frozen food products, dry food, frozen foods, frozen sauces, snacks, sna, Assorted snack, dry ready meal, dry soup, instant soup, dry ready-to-eat batter, plain noodles, instant noodles, cup/bowl instant noodles, bagged instant noodles, quick-frozen food, quick-frozen processed meat, quick-frozen fish/seafood products, quick-frozen processed fish, quick-frozen packaged fish (chicken coated fish), quick-frozen smoked fish, quick-frozen lunch set, quick-frozen ready meal, quick-frozen pizza, quick-frozen soup, quick-frozen/fresh edible batter, quick-frozen noodles, fats and oils, olive oil, vegetable and seed oils, cooking fats, butter, margarine, spreadable fats, functional spreadable fats and oils, sauces, condiments and seasonings, tomato paste and tomato puree, bouillon/concentrated solid soup base, gravy pellets, liquid stock and fonds, vanilla and spices, fermented sauces, soy-based sauces, edible batter sauce sauces, sauce for sauces, and sauce for sauces, Wet sauces, dry sauce/powder mixtures, ketchup, mayonnaise, regular mayonnaise, mustard, salad dressings, regular salad dressings, low fat salad dressings, oil vinegar juices, dips, salted foods, other sauces, dressings and sauces, baby foods, formulas, standard formulas, extended formulas, toddler formulas, hypoallergenic formulas, prepared baby foods, dry baby foods, other baby foods, spreads, jams and preserves, honey, chocolate spreads, nut-based spreads and yeast-based spreads. Examples of edible compositions also include candies, baked goods, ice cream, dairy products, sweet and savory snacks, snack bars, meal replacers, ready meals, soups, pasta, noodles, canned foods, frozen foods, dried foods, quick frozen foods, fats and oils, baby foods or spreads or mixtures thereof. Examples of edible compositions also include breakfast cereals, sweet beverages, or solid or liquid concentrate compositions for preparing beverages. Examples of edible compositions also include coffee flavored foods (e.g., coffee flavored ice cream).
Values expressed in a range format should be interpreted in a flexible manner to include not only the numerical values explicitly recited as the limits of the range, but also to include all the individual numerical values or sub-ranges encompassed within that range as if each numerical value and sub-range is explicitly recited. For example, a range of "about 0.1% to about 5%" or "about 0.1% to 5%" should be interpreted as including not only about 0.1% to about 5%, but also including individual values (e.g., 1%, 2%, 3%, and 4%) and sub-ranges (e.g., 0.1% to 0.5%, 1.1% to 2.2%, 3.3% to 4.4%) within the indicated range. Unless otherwise indicated, the expression "about X to Y" has the same meaning as "about X to about Y". Likewise, unless otherwise specified, the expression "about X, Y or about Z" has the same meaning as "about X, about Y, or about Z".
In this document, the terms "a," "an," or "the" are used to include one or more than one unless the context clearly dictates otherwise. The term "or" is used to refer to a non-exclusive "or" unless otherwise indicated. Also, it is to be understood that the phraseology or terminology employed herein, and not otherwise defined, is for the purpose of description only and not of limitation. The use of any chapter title is intended to aid in reading the document and should not be construed as limiting; information related to the chapter title may appear inside or outside of the particular chapter. Further, all publications, patents, and patent documents referred to in this document are incorporated by reference herein in their entirety as if individually incorporated by reference. In the event of inconsistent usages between this document and those documents incorporated by reference, the usage of the incorporated references should be considered supplementary to that of this document; for irreconcilable inconsistencies, the usage in this document controls.
In the methods described herein, steps may be performed in any order, except when time or order of operation is explicitly recited, without departing from the principles of the invention. Further, the specified steps may be performed concurrently, unless the explicit claim language recites that they are performed separately. For example, the claimed step of performing X and the claimed step of performing Y may be performed simultaneously in a single operation, and the resulting process would fall within the literal scope of the claimed process.
The term "about" as used herein may allow for a degree of variation in a value or range, for example, within 10%, within 5%, or within 1% of a specified limit of a specified value or range.
The term "substantially" as used herein means mostly or predominantly, such as at least about 50%, 60%, 70%, 80%, 90%, 95%, 96%, 97%, 98%, 99%, 99.5%, 99.9%, 99.99%, or at least about 99.999% or more.
- 上一篇：一种医用注射器针头装配设备
- 下一篇：卷制食品用外皮、卷制食品及其制造方法