阅读说明：本技术 具有改善的溶解度的甜菊醇糖苷组合物 (Steviol glycoside compositions with improved solubility ) 是由 A·阿努古 A·贝尔福德 K·迪布拉西奥 C·格雷格森 K·圣达雷桑 K·赛姆扎克 于 2020-03-06 设计创作，主要内容包括：本文公开了含有甜菊醇糖苷共混物的甜菊醇糖苷组合物,该甜菊醇糖苷共混物协同地增加了莱鲍迪苷D和莱鲍迪苷M的溶解度。这些新组合物具有纯正的味道并且可用作少糖食品和饮料中的甜味剂或甜味增强剂。本文还公开了用于制做和使用这些组合物的方法。(Disclosed herein are steviol glycoside compositions containing steviol glycoside blends that synergistically increase the solubility of rebaudioside D and rebaudioside M. These novel compositions have a clean taste and are useful as sweeteners or sweetness enhancers in low-sugar foods and beverages. Also disclosed herein are methods for making and using these compositions.)

1. A dry blend of steviol glycosides, comprising:

(a) reb a, wherein the Reb a is 35 wt% to 80 wt% of the dry blend;

(b) reb D, wherein the Reb D is 4 wt% to 8 wt% of the dry blend; and

(c) reb M, wherein the Reb M is 15 wt% to 22 wt% of the dry blend, wherein the steviol glycosides of the dry blend have a combined water solubility of at least 10,000ppm at 21 ℃.

2. The dry blend of claim 1, wherein the combined aqueous solubility lasts at least five days.

3. The dry blend of claim 1 or claim 2, further comprising stevioside, wherein the stevioside is 6-9% by weight of the dry blend.

4. The dry blend of any one of claims 1 to 3, wherein:

(a) the Reb a is 55 wt% to 65 wt% of the dry blend;

(b) the Reb D is 5 wt% to 6 wt% of the dry blend; and is

(c) The Reb M is 16 wt% to 18 wt% of the dry blend.

5. The dry blend of any of claims 1 to 4, wherein the combined weight percentage of Reb A, Reb D, and Reb M is at least 85% or at least 95%.

6. The dry blend of any one of claims 1 to 5, further comprising at least one additional steviol glycoside.

7. The dry blend of claim 6, wherein the at least one additional steviol glycoside is selected from the group consisting of Reb B, Reb C, Reb D4, Reb E, Reb F, Reb G, Reb H, Reb I, Reb J, Reb K, Reb L, Reb M2, Reb N, Reb O, Reb S, Reb T, Reb U, Reb V, Reb W, Reb Z1, Reb Z2, steviolbioside, rubusoside, dulcoside A, dulcoside B, enzymatically glycosylated steviol glycosides and combinations thereof.

8. The dry blend of claim 6 or claim 7, wherein the at least one additional steviol glycoside is present in an amount of less than 5% by weight of the dry blend.

9. The dry blend of any one of claims 6 to 8, wherein the at least one steviol glycoside is Reb B, and the Reb B is present in an amount less than 5% or less than 2% by weight of the dry blend.

10. The dry blend of any one of claims 6 to 9, wherein at least one steviol glycoside is Reb C, wherein the Reb C is present in an amount less than 5% or less than 2% by weight of the dry blend.

11. The dry blend of any one of claims 6 to 10, wherein at least one steviol glycoside is Reb F, wherein the Reb F is present in an amount less than 5% or less than 2% by weight of the dry blend.

12. The dry blend of any one of claims 6 to 11, wherein the at least one steviol glycoside comprises a combination of at least two of Reb B, Reb C, and Reb F.

13. The dry blend of claim 12, wherein the at least one steviol glycoside comprises a combination of all three of Reb B, Reb C, and Reb F.

14. The dry blend according to any one of claims 1 to 13, wherein the weight ratio of Reb M to Reb D is from 2.5: 1 to 4.5: 1, preferably from 3: 1 to 4: 1.

15. The dry blend according to any one of claims 1 to 14, wherein the water solubility of Reb D in the dry blend is at least 600ppm at 21 ℃.

16. The dry blend of any one of claims 1 to 15, wherein the water solubility of Reb M in the dry blend is at least 2000ppm at 21 ℃.

17. The dry blend of any one of claims 1 to 16, wherein a non-steviol glycoside sweetener is substantially absent.

18. A beverage comprising the dry blend according to any one of claims 1 to 17.

19. Beverage according to claim 18, wherein the dry mix remains soluble in the beverage for at least four weeks, preferably for at least one year.

20. A beverage concentrate comprising the dry blend according to any one of claims 1 to 17.

21. The beverage concentrate according to claim 20, wherein the beverage concentrate is a parabolic syrup.

22. Use of the dry blend according to any one of claims 1 to 21 for preparing a food product or a beverage product.

23. A method for producing a high solubility sweetener composition, the method comprising dry blending a set of steviol glycosides, wherein the set of steviol glycosides comprises Reb a, Reb D, and Reb M to form a dry blend, wherein neither the steviol glycosides nor the dry blend are co-processed, freeze-dried, or co-spray dried, the Reb D is 4 wt.% to 8 wt.% of the dry blend, the Reb M is 15 wt.% to 22 wt.% of the dry blend, and the Reb a is 40 wt.% to 75 wt.% of the dry blend, and the steviol glycosides of the dry blend have a combined water solubility of at least 10,000ppm at 21 ℃.

Drawings

Figure 1 is a bar graph showing the water solubility of each of the four dry blends and their components of the present invention.

Reference will now be made in detail to various embodiments of the invention, examples of which are illustrated in the accompanying drawings. In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention. However, unless otherwise indicated or implied from the context, such details are intended to be examples and should not be construed as limiting the scope of the invention in any way. Furthermore, features described in connection with each or a particular embodiment should not be understood as being unsuitable for use in connection with other embodiments disclosed herein unless such exclusivity is explicitly stated or implied from the context.

Dry blends of steviol glycosides

One embodiment relates to one or more dry blends of steviol glycosides. In one or more of the dry blends described herein, one or both of Reb D and Reb M have increased solubility. As used herein, the phrase "dry blend" refers to a physical mixture of materials, and in some embodiments, a dry blend may be produced in the absence or substantial absence of water or solvent.

In some embodiments, one or more of the dry blends described herein contain a plurality of steviol glycosides. In some embodiments, one or more dry blends described herein comprise at least three steviol glycosides, at least four steviol glycosides, at least five steviol glycosides, or at least six steviol glycosides. In some embodiments, one or more of the dry blends described herein consists of or consists essentially of steviol glycosides. In some embodiments, one or more of the dry blends described herein has 3 to 15 or 3 to 12 or 4 to 12 or 6 to 10 steviol glycosides.

In other embodiments, one or more of the dry blends described herein comprise: reb D and Reb M; reb D, Reb M, and Reb a; reb D, Reb M, and stevioside; or Reb D, Reb M, Reb a, and stevioside. In other embodiments, one or more of the dry blends described herein optionally further comprise at least one additional steviol glycoside.

In some embodiments, one or more of the dry blends described herein have a high solubility for Reb D and Reb M. In some embodiments, the solubility of Reb D contained in one or more dry blends described herein is increased by at least 30%, at least 40%, or at least 50% over the theoretical solubility without the synergistic effect of solubility provided by the present invention. In other embodiments, the solubility of Reb M contained in one or more dry blends described herein is increased by at least 20%, at least 25%, or at least 30% over the theoretical solubility without the synergistic effect of solubility provided by the present invention. Further, for one or more dry blends described herein, the total solubility of the steviol glycoside components contained in such dry blends is increased by at least 20% or at least 25% over the theoretical solubility without the synergistic effect of solubility provided by the present invention. In these embodiments, solubility may be measured in parts per million (ppm), as one of ordinary skill in the art will recognize, and may also be described in units of milligrams (mg) per liter (L) of water. As used herein, ppm standard is measured at 21 ℃.

In some embodiments, the steviol glycosides contained in one or more of the dry blends described herein have a combined water solubility of at least 10,000 ppm. By combined water solubility is meant that all steviol glycosides are such that there is a water solubility of at least 10,000 milligrams of steviol glycoside per liter of water. In some embodiments, the steviol glycosides contained in one or more of the dry blends described herein have a combined water solubility of from 10,000ppm to 15,000ppm or from 10,000ppm to 12,000 ppm.

Further, in various embodiments described herein, one or more of the dry blends described herein have long-term solubility. As used herein, "long-term solubility" refers to water solubility at a desired temperature (e.g., room temperature or about 21 ℃) for at least five days. As used herein, "water solubility" means that when mixed with a solvent (e.g., water), the solution is clear (and thus not cloudy), and no particles are visible. As will be appreciated by one of ordinary skill in the art, solubility can be measured by any one or more standardized techniques, including, but not limited to, techniques using HPLC.

In some embodiments, one or more dry blends described herein have a water solubility of at least 10,000ppm (e.g., 10,000ppm to 15,000ppm or 10,000ppm to 12,000ppm) when measured at 21 ℃ for at least five days, at least ten days, at least two weeks, at least four weeks, at least six months, or at least one year. Further, in some embodiments, one or more of the dry blends described herein have a water solubility of at least 10,000ppm (e.g., 10,000ppm to 15,000ppm or 10,000ppm to 12,000ppm) when measured at 21 ℃ for at least five days to at least two years or for at least five days to at least one year or for at least four weeks to at least one year or for at least six months to at least one year. Additionally, in some embodiments, one or more of the dry blends described herein have a water solubility of at least 10,000ppm (e.g., 10,000ppm to 15,000ppm or 10,000ppm to 12,000ppm) when measured at 21 ℃ for five to two years or five to one year or four weeks to one year or six months to one year.

In some embodiments, one or more of the dry blends described herein contains 35 wt% to 80 wt% Reb a or 40 wt% to 75 wt% Reb a or 50 wt% to 70 wt% Reb a or 55 wt% to 65 wt% Reb a.

In some embodiments, one or more of the dry blends described herein contain 4 wt% to 8 wt% Reb D or 5 wt% to 7 wt% Reb D or 5 wt% to 6 wt% Reb D. In some embodiments, the Reb D component of one or more dry blends described herein has a water solubility of at least 600ppm or at least 700ppm or at least 800ppm when measured at 21 ℃. This solubility is measured as a component of the dry blend when the dry blend is dissolved in water.

In some embodiments, one or more of the dry blends described herein contain 15 wt% to 22 wt% Reb M or 16 wt% to 20 wt% Reb M or 16 wt% to 18 wt% Reb M. In some embodiments, the Reb M component of one or more dry blends described herein has a water solubility of at least 2000ppm or at least 2100ppm or at least 2200ppm when measured at 21 ℃. This is the solubility measured as a component of the dry blend when the dry blend is dissolved in water.

In some embodiments of one or more of the dry blends described herein, the weight ratio of Reb M to Reb D is from 2.5: 1 to 4.5: 1 or from 3: 1 to 4: 1 or from 3: 1 to 3.5: 1.

In some embodiments, one or more of the dry blends described herein contain 6% to 9% by weight stevioside, or 7% to 8% by weight stevioside. Stevioside may be present in addition to Reb a, or in place of Reb a.

In some embodiments, the combined weight percentage of Reb a, Reb D, and Reb M contained in one or more of the dry blends described herein is at least 50 weight percent of the dry blend, at least 55 weight percent of the dry blend, at least 60 weight percent of the dry blend, at least 65 weight percent of the dry blend, at least 70 weight percent of the dry blend, at least 75 weight percent of the dry blend, at least 80 weight percent of the dry blend, at least 85 weight percent of the dry blend, at least 90 weight percent of the dry blend, at least 95 weight percent of the dry blend, at least 98 weight percent of the dry blend, or at least 99 weight percent of the dry blend. In some embodiments, the combined weight percentage of Reb a, Reb D, Reb M, and stevioside contained in one or more of the dry blends described herein is at least 50 weight percent of the dry blend, at least 55 weight percent of the dry blend, at least 60 weight percent of the dry blend, at least 65 weight percent of the dry blend, at least 70 weight percent of the dry blend, at least 75 weight percent of the dry blend, at least 80 weight percent of the dry blend, at least 85 weight percent of the dry blend, at least 90 weight percent of the dry blend, at least 95 weight percent of the dry blend, at least 98 weight percent of the dry blend, or at least 99 weight percent of the dry blend.

In one embodiment, one or more of the dry blends described herein comprises 40 wt% to 75 wt% Reb a, 4 wt% to 8 wt% Reb D, and 15 wt% to 22 wt% Reb M. In another embodiment, one or more of the dry blends described herein comprises 55 wt% to 65 wt% Reb a, 5 wt% to 6 wt% Reb D, and 16 wt% to 18 wt% Reb M. In any of these embodiments, the dry blend may further comprise stevioside.

In other embodiments, one or more of the dry blends described herein may further contain one or more additional steviol glycosides. In other embodiments, the one or more additional steviol glycosides are selected from rebaudioside B ("Reb B"), rebaudioside C ("Reb C"), rebaudioside D4 ("Reb D4"), rebaudioside E ("Reb E"), rebaudioside F ("Reb F"), rebaudioside G ("Reb G"), rebaudioside H ("Reb H"), rebaudioside I ("Reb I"), rebaudioside J ("Reb J"), rebaudioside K ("Reb K"), rebaudioside L ("Reb L"), rebaudioside M2 ("Reb M2"), rebaudioside N ("Reb N"), rebaudioside O ("Reb O"), rebaudioside S ("Reb S"), rebaudioside T ("Reb T"), rebaudioside U ("Reb U"), rebaudioside V ("Reb V"), "rebaudioside F, Rebaudioside W ("Reb W"), rebaudioside Z1 ("Reb Z1"), rebaudioside Z2 ("Reb Z2"), steviolmonoside, steviolbioside, rubusoside, dulcoside a, dulcoside B, enzymatically glycosylated steviol glycosides and combinations thereof. In another embodiment, the additional steviol glycoside is selected from: stevioside, Reb B, Reb C, Reb F, dulcoside a, rubusoside, steviolbioside, and combinations thereof.

In some embodiments, all steviol glycosides, either each additional steviol glycoside or combination, are present in limited amounts, e.g., less than 5 wt.%, less than 4 wt.%, less than 3 wt.%, less than 2 wt.%, less than 1 wt.%, less than 0.5 wt.%, or less than 0.1 wt.%. As a non-limiting example, a dry blend of the present invention may contain Reb B in an amount of less than 5 weight percent, less than 4 weight percent, less than 3 weight percent, less than 2 weight percent, less than 1 weight percent, less than 0.5 weight percent, or less than 0.1 weight percent of the dry blend weight. Additionally or alternatively, the dry blends of the present invention may contain Reb C in an amount of less than 5 weight percent, less than 4 weight percent, less than 3 weight percent, less than 2 weight percent, less than 1 weight percent, less than 0.5 weight percent, or less than 0.1 weight percent of the dry blend weight.

Further, in some embodiments, the dry blend is absent or substantially absent (e.g., 0 wt% to 0.05 wt% or 0 wt% to 0.01 wt%) of one or more of the above-described additional steviol glycosides. As a non-limiting example, in some embodiments, the invention is substantially free of one or more or all of Reb B, RebC, Reb E, Reb F, Reb G, Reb H, Reb I, Reb J, Reb K, Reb L, Reb M2, Reb N, Reb S, Reb T, Reb U, Reb V, Reb W, Reb Z1, and Reb Z2. In one embodiment, the dry blend is substantially free of Reb E, Reb N, and Reb O.

Further, in some embodiments, the dry blend is substantially free of non-steviol glycoside sweeteners. "non-steviol glycoside sweeteners" are compounds and compositions that impart sweetness but do not fall within the class of compounds of steviol glycosides.

Method for producing dry blends

As recognized by one of ordinary skill in the art, dry blending refers to mechanically mixing multiple substances to form a product referred to as a dry blend. Methods for producing a dry blend are well known to those of ordinary skill in the art and include, but are not limited to, using a conventional paddle blender, ribbon blender, or double shell V-blender for a sufficient amount of time to mix the components, for example, ten minutes to two hours or fifteen minutes to one hour at, for example, 50rpm-200rpm or 50rpm-100 rpm. Optionally, the components may be pre-mixed and/or loaded into the mixer layer by layer. The various methods of the present invention include, consist essentially of, consist of, or be characterized by dry blending of the ingredients of the present invention.

In some embodiments, no additional steps are used to combine steviol glycosides or form a dry blend, or when combining steviol glycosides or form a dry blend. Thus, for example, there may be no co-processing, freeze-drying or co-spraying of the components, either alone or as part of a mixture. Further, in some embodiments, a dry blend is formed without the addition of heat and/or without water or solvent.

Use of dry blends

The dry blends of the present invention can be used in a variety of applications, including but not limited to incorporation into food and beverage products. One of the advantages of the dry blends of the present invention is that they can be easily incorporated into known processes for making food, beverages and other products without any additional processing steps. In some embodiments, the components of the dry mix remain soluble for at least four weeks or at least six months or at least one year, or at least four weeks to one year or at least four weeks to six months, or four weeks to one year or four weeks to six months when incorporated into a beverage, food or other product.

Examples of food products include, but are not limited to, desserts, condiments, chewing gum, frozen foods, canned foods, soy products, salad dressings, mayonnaise, vinegar, ice cream, cereal compositions, baked goods, dairy products such as yogurt, and table sweetener compositions. Examples of beverages include, but are not limited to, ready-to-drink products that are carbonated (e.g., cola or other soft drinks, sparkling beverages, and malt) or non-carbonated (e.g., fruit juices, nectars, vegetable juices, sports drinks, energy drinks, enhanced waters, coconut water teas, coffee, cocoa beverages, milk-containing beverages, grain extract-containing beverages, smoothies, and alcoholic beverages), and powdered beverage products that are to be combined with a liquid base (such as water, milk, or club soda) and a beverage concentrate (such as a fountain syrup, e.g., 5+1 and 9+1 fountain syrups). The dry blends of the present invention may also be used in dental and pharmaceutical compositions.

In some embodiments, the dry blends of the present invention may be mixed with a solvent at room temperature prior to or while being combined with other ingredients of a food, beverage, or other product. In other embodiments, a gradient heat treatment may be employed.

When incorporated into a food, beverage, or other product, the dry blends of the present invention may be the sole sweetening ingredient, or other sweeteners may be incorporated into the product. For example, the dry blend may be combined with at least one additional sweetener, such as a carbohydrate sweetener. Examples of carbohydrate sweeteners include, but are not limited to, sucrose, fructose, glucose, erythritol, maltitol, lactitol, sorbitol, mannitol, xylitol, D-psicose, D-tagatose, leucrose, trehalose, galactose, rhamnose, cyclodextrins (e.g., a-cyclodextrin, P-cyclodextrin, and y-cyclodextrin), ribulose, threose, arabinose, xylose, lyxose, allose, altrose, mannose, idose, lactose, maltose, invert sugar, isohydralose, neotrehalose, palatinose or isomaltulose, erythrose, deoxyribose, gulose, idose, talose, erythrulose, xylulose, psicose, turanose, cellobiose, glucosamine, mannosamine, fucose, gululose, glucuronose, glucuronate, glucose, Gluconic acid, glucono-lactone, arabinosaccharide, galactosamine, xylo-oligosaccharides (xylotriose, xylobiose, etc.), gentiooligosaccharides (gentiobiose, gentiotriose, gentiotetraose, etc.), galacto-oligosaccharides, sorbose, ketotriose (dihydroxyacetone), aldotriose (glyceraldehyde), nigerooligosaccharide, fructo-oligosaccharides (kestose, kestotetraose, etc.), maltotetraose, maltotriol, tetrasaccharide, mannooligosaccharide, maltooligosaccharides (maltotriose, maltotetraose, maltopentaose, maltohexaose, maltoheptaose, etc.), dextrin, lactulose, melibiose, rhamnose, ribose, isomerized liquid sugars such as high fructose corn/starch syrup (HFCS/HFSS) (e.g., HFCS55, HFCS42, or HFCS90), coupling sugars, soy oligosaccharides, glucose syrup, and combinations thereof.

Other additional sweeteners include, but are not limited to, high potency sweeteners such as mogroside IV, mogroside V, mogroside VI, isomogroside V, mogroside, siamenoside, monatin and its salts (monatin SS, RR, RS, SR), curculin, glycyrrhizic acid and its salts, thaumatin, monellin, mabinlin, brazzein, southern doxin (southern doxin), phyllodulcin, sarsasancin, phlorizin, trilobatin, leucospioside, orysastrinin, polybelloside a, sweetgum a, maple glycoside B, asperosaponin, pseudolargeloside I, brazilin I glycyrrhizin I, abrin a, and cyclocarioside I.

The dry blends of the present invention may also be combined with one or more additives which may or may not be additional sweeteners. Examples of additives include, but are not limited to, carbohydrates, polyols, amino acids and their corresponding salts, sugar acids and their corresponding salts, nucleotides, organic acids, inorganic acids, organic salts (including organic acid salts and organic base salts), inorganic salts, bitter compounds, flavoring and flavoring ingredients, astringent compounds, protein or protein hydrolysis products, emulsifiers, weighing agents, gums, colorants, flavonoids, alcohols, polymers, essential oils, antifungal agents, and combinations thereof.

The dry blends of the present invention may also be combined with one or more leavening agents, which may also be identified as additives or additional sweeteners. Leavening agents may be used, for example, to facilitate direct replacement of sugar with the dry blend sweeteners of the present invention in applications such as baking, cooking, and table use. Examples of leavening agents include, but are not limited to: bulk sweeteners such as sucrose, dextrose, invert sugar maltose, dextrin, maltodextrin, fructose, levulose, and galactose; hypoglycemic carbohydrates such as fructooligosaccharides, galactooligosaccharides, mannitol, xylitol, lactitol, erythritol, and maltitol; fibers such as polydextrose, resistant maltodextrin, resistant starch, soluble corn fiber, and cellulose; and hydrocolloids such as pectin, guar gum, carboxymethyl cellulose, locust bean gum, cassia gum, and alginate.

The dry blends of the present invention may also be combined with one or more functional ingredients. Examples of functional ingredients include, but are not limited to, antioxidants, dietary fiber sources, fatty acids, vitamins, glucosamine, minerals, pharmaceuticals, and preservatives.

The subject matter contemplated by the present disclosure is set forth in the following numbered embodiments:

1. a dry blend of steviol glycosides, comprising:

(a) reb a, wherein the Reb a is 35 wt% to 80 wt% of the dry blend;

(b) reb D, wherein the Reb D is 4 wt% to 8 wt% of the dry blend; and

(c) reb M, wherein the Reb M is 15-22 wt% of the dry blend, wherein the steviol glycosides of the dry blend have a combined water solubility of at least 10,000ppm at 21 ℃.

2. The dry blend of embodiment 1, wherein the combined aqueous solubility lasts at least five days.

3. The dry blend according to embodiment 1 or embodiment 2, further comprising stevioside, wherein the stevioside is 6% to 9% by weight of the dry blend.

4. The dry blend according to any one of embodiments 1 to 3, wherein:

(a) the Reb a is 55 wt% to 65 wt% of the dry blend;

(b) the Reb D is 5 wt% to 6 wt% of the dry blend; and is

(c) The Reb M is 16 wt% to 18 wt% of the dry blend.

5. The dry blend according to any of embodiments 1 to 4, wherein the combined weight percentage of Reb A, Reb D and Reb M is at least 85% or at least 95%.

6. The dry blend according to any one of embodiments 1 to 5, further comprising at least one additional steviol glycoside.

7. The dry blend according to embodiment 6, wherein the at least one additional steviol glycoside is selected from the group consisting of Reb B, Reb C, Reb D4, Reb E, Reb F, Reb G, Reb H, Reb I, Reb J, Reb K, Reb L, Reb M2, Reb N, Reb O, Reb S, Reb T, Reb U, Reb V, Reb W, Reb Z1, Reb Z2, steviolbioside, rubusoside, dulcoside a, dulcoside B, enzymatically glycosylated steviol glycosides and combinations thereof.

8. The dry blend according to embodiment 6 or embodiment 7, wherein the at least one additional steviol glycoside is present in an amount of less than 5% by weight of the dry blend.

9. A dry blend according to any one of embodiments 6 to 8, wherein the at least one steviol glycoside is Reb B, and the Reb B is present in an amount less than 5% or less than 2% by weight of the dry blend.

10. A dry blend according to any one of embodiments 6 to 9, wherein the at least one steviol glycoside is Reb C, wherein the Reb C is present in an amount less than 5% or less than 2% by weight of the dry blend.

11. The dry blend according to any one of embodiments 6 to 10, wherein the at least one steviol glycoside is Reb F, wherein the Reb F is present in an amount less than 5% or less than 2% by weight of the dry blend.

12. The dry blend according to any one of embodiments 6 to 11, wherein the at least one steviol glycoside comprises a combination of at least two of Reb B, Reb C, and Reb F.

13. The dry blend of embodiment 12, wherein the at least one steviol glycoside comprises a combination of all three of Reb B, Reb C, and Reb F.

14. The dry blend according to any one of embodiments 1 to 13, wherein the weight ratio of Reb M to Reb D is from 2.5: 1 to 4.5: 1, preferably from 3: 1 to 4: 1.

15. The dry blend according to any one of embodiments 1 to 14, wherein the water solubility of Reb D in the dry blend is at least 600ppm at 21 ℃.

16. The dry blend according to any one of embodiments 1 to 15, wherein the water solubility of Reb M in the dry blend is at least 2000ppm at 21 ℃.

17. The dry blend of any of embodiments 1 to 16, wherein the non-steviol glycoside sweetener is substantially absent.

18. A beverage comprising the dry blend according to any one of embodiments 1 to 17.

19. The beverage according to embodiment 18, wherein the dry mix remains soluble in the beverage for at least four weeks, preferably for at least one year.

20. A beverage concentrate comprising the dry blend according to any one of embodiments 1 to 17.

21. The beverage concentrate according to embodiment 20, wherein the beverage concentrate is a parabolic syrup.

22. Use of the dry blend according to any one of embodiments 1 to 21 for preparing a food product or a beverage product.

23. A method for producing a high solubility sweetener composition, the method comprising dry blending a set of steviol glycosides, wherein the set of steviol glycosides comprises Reb a, Reb D, and Reb M to form a dry blend, wherein neither the steviol glycoside or the dry blend is co-processed, freeze-dried, or co-spray dried, the Reb D is 4-8 wt% of the dry blend, the Reb M is 15-22 wt% of the dry blend, and the Reb a is 40-75 wt% of the dry blend, and the steviol glycosides of the dry blend have a combined water solubility of at least 10,000ppm at 21 ℃.

Examples

Example 1

Solubility test method

A two-column system was used to determine the relationship of the predicted concentration versus the actual concentration of the comparative steviol glycoside preparation. Dry blend analysis (in this and all subsequent examples) was performed using high performance liquid chromatography, a variable wavelength detector at 210nm and two columns in series, both 250mm × 4.6mm Phenomenex Synergi 4 μm Hydro-RP

Measurements were taken once a week for two weeks. Table I shows both the measured total and theoretical solubilities of steviol glycosides.

Comparative product A contained 56% Reb A and 40% Reb M.

Comparative product B contained 37% Reb a and 60% Reb D.

Comparative product C contained 28% Reb a, 45% Reb D, and 24% Reb M.

This table shows that the solubility test method employed is consistent with the predicted theoretical solubility, and that in these compositions, high purity ingredients are additionable in terms of solubility.

Example 2

Solubility of Dry blend 1

A dry blend comprising Reb a, Reb D, and Reb M was produced. Solubility measurements were made and the percentage of dry blend (DB 1) components and their solubility are reported in table II.

The normalized percentages for Reb a, Reb D, and Reb M were 73.8%, 6.4%, and 19.8%, respectively. The solubility of DB 1 is significantly higher than the solubility of the products identified in table I.

Example 3

Solubility of Dry blends 2-4

Empirical solubility measurements of three dry blends according to the invention were made and the measurements compared to the theoretical solubility are shown in table III.

Table IV shows the composition of DB 2。

Table V shows the composition of DB 3.

Table VI shows the composition of DB 4。

Example 4

Solubility of Dry blends 5-10

Table VII contains the weight% of Reb A, Reb D, Reb M of the dry blends 5-10 and the observed system solubility of all steviol glycosides.

The data in table VII shows the consistency of the solubility increase for the dry blends of the present invention.

Example 5

Absence of other steviol glycosides

Four dry blends of the present invention were tested for water solubility. In these dry blends, the amount of each component other than Reb a, Reb D, and Reb M is varied. Table VIII shows that the increase of the other components does not affect the solubility.

Table IX shows the composition of DB 11。

Table X shows the composition of DB 12。

Table XI shows the composition of DB 13。

Table XII shows the composition of DB 14。

Fig. 1 shows a comparison of the components containing data in tables VIII to XII. All of the total solubilities were greater than 10,000 ppm. Furthermore, changes in the amounts of stevioside, Reb a and other steviol glycosides did not reduce the solubility below 10,000 ppm.