阅读说明：本技术 用于改善甜菊醇糖苷混合物的溶解度的方法及用途 (Method for improving solubility of steviol glycoside mixtures and use ) 是由 陈友龙 佶·马 因德拉·普拉卡什 许永锡 于 2019-04-30 设计创作，主要内容包括：本文提供了改善含有相对大量的reb M和/或reb D的甜菊醇糖苷共混物的水溶解度的方法。所述方法包括用其他甜菊醇糖苷、罗汉果苷和/或添加剂替代所述共混物的一些部分。本文还提供了包含具有改善的水溶解度的所述共混物的组合物、浓缩物、饮料糖浆和饮料。(Provided herein are methods of improving the water solubility of steviol glycoside blends containing relatively large amounts of reb M and/or reb D. The method includes replacing portions of the blend with other steviol glycosides, mogrosides, and/or additives. Also provided herein are compositions, concentrates, beverage syrups and beverages comprising the blends with improved water solubility.)

1. A method for improving the water solubility of a steviol glycoside blend, the method comprising replacing from about 10 wt.% to about 70 wt.% of the steviol glycoside blend with at least one of:

a. a composition comprising reb a;

b.reb E；

c. a composition comprising a glucosylated steviol glycoside;

d. a composition comprising at least one mogroside selected from the group consisting of: mogroside V, mogroside IV, siamenoside I, and the 1,6- α -isomer of siamenoside I (mogrol-3-O- [ β -D-glucopyranoside ] -24-O- { [ β -D-glucopyranosyl- (1 → 2) ] - [ α -D-glucopyranosyl- (1 → 6) ] - β -D-glucopyranoside }) and combinations thereof; and

e. a composition comprising enzymatically modified isoquercitrin;

to provide an improved blend having a water solubility of at least about 0.25 wt%.

2. The method of claim 1, wherein the steviol glycoside blend is in an amorphous form, a crystalline form, or a combination of amorphous and crystalline forms.

3. The method of claim 1, wherein about 10% to about 40% by weight of the steviol glycoside blend is replaced with a composition comprising reb a, which further comprises a reb a/reb B blend.

4. The method of claim 1, wherein about 10% to about 40% by weight of the steviol glycoside blend is replaced with a composition comprising reb a, which composition further comprises mogroside V.

5. The method of claim 1, wherein about 10% to about 40% by weight of the steviol glycoside blend is replaced with a composition comprising glucosylated steviol glycosides, which composition further comprises reb a.

6. The method of claim 1, wherein about 40% to about 70% by weight of the steviol glycoside blend is replaced with a composition comprising Enzymatically Modified Isoquercitrin (EMIQ).

7. The method of claim 6, wherein the composition comprising EMIQ further comprises reb a.

8. The method of claim 7, wherein the composition comprising EMIQ further comprises a glucosylated steviol glycoside.

9. The method of any of claims 1-8, wherein the improved blend has a water solubility that is at least about 2.5 times greater than the water solubility of the steviol glycoside blend.

10. A blend comprising from about 30 wt% to about 90 wt% of a steviol glycoside blend and from about 10 wt% to about 70 wt% of one of:

a. a composition comprising reb a;

b.reb E；

c. compositions comprising glucosylated steviol glycosides or

d. A composition comprising at least one mogroside selected from the group consisting of: mogroside V, mogroside IV, siamenoside I, and the 1,6- α -isomer of siamenoside I (mogrol-3-O- [ β -D-glucopyranoside ] -24-O- { [ β -D-glucopyranosyl- (1 → 2) ] - [ α -D-glucopyranosyl- (1 → 6) ] - β -D-glucopyranoside }) and combinations thereof; and

e. a composition comprising enzymatically modified isoquercitrin;

wherein the blend has a water solubility of at least about 0.25 wt.%.

11. The blend of claim 10 or 11, wherein the steviol glycoside blend is in amorphous form, crystalline form, or a combination of amorphous and crystalline forms.

12. The blend of claim 10 or 11, comprising from about 10 wt% to about 40 wt% of the composition comprising reb a, wherein the composition further comprises a reb a/reb B blend.

13. The blend of claim 10 or 11, comprising from about 10% to about 40% by weight of the composition comprising reb a, wherein the composition further comprises mogroside V.

14. The blend of claim 10 or 11, comprising from about 10 wt% to about 40 wt% of the composition comprising glucosylated steviol glycosides, wherein the composition further comprises reb a.

15. The blend of claim 10 or 11, comprising from about 40% to about 70% by weight of a composition comprising Enzymatically Modified Isoquercitrin (EMIQ).

16. The blend of claim 15, wherein the composition comprising EMIQ further comprises reb a.

17. The blend of claim 16, wherein the composition comprising EMIQ further comprises a glucosylated steviol glycoside.

18. The blend of any of claims 11-17, wherein the water solubility of the blend is at least about 2.5 times greater than the water solubility of the steviol glycoside blend alone when the blend and the steviol glycoside blend are measured at the same weight%.

19. A concentrate comprising 0.25 to about 3 weight percent of the blend of any of claims 11-17, wherein the concentrate is clear by visual inspection.

20. The concentrate of claim 19 wherein the concentrate remains clear upon visual inspection for at least one week.

21. A beverage comprising the concentrate of claim 20.

22. The beverage of claim 21, further comprising one or more additional sweeteners, functional ingredients, additives and combinations thereof.

23. The beverage of claim 21, wherein the beverage is selected from the group consisting of: zero-calorie beverages, low-calorie beverages, and medium-calorie beverages.

24. The beverage of claim 21, wherein the beverage is selected from the group consisting of: enhanced sparkling beverages, colas, fruit flavored sparkling beverages, ginger sparkling drinks, soft drinks, and root sparkling drinks.

25. The beverage of claim 21, further comprising at least one additive selected from the group consisting of: caramel, caffeine, phosphoric acid, citric acid.

Technical Field

The present invention generally relates to methods of improving the water solubility of steviol glycoside blends containing relatively large amounts of reb M and/or reb D. The method includes replacing portions of the blend with other steviol glycosides, mogrosides, and/or additives. Also provided herein are compositions, concentrates, beverage syrups and beverages comprising the blends with improved water solubility.

Background

Stevia rebaudiana is a common name for Stevia rebaudiana (Bertoni), a perennial shrub native to the family asteraceae (compositae) in brazil and paraguay. Stevia leaves, aqueous extracts of leaves, and purified steviol glycosides isolated from stevia have been developed as desirable non-caloric and naturally derived sweeteners. The steviol glycosides isolated from stevia rebaudiana include stevioside, rebaudioside a, rebaudioside C, dulcoside a, rubusoside, steviolbioside, rebaudioside B, rebaudioside D, and rebaudioside F.

Reb M (also known as rebaudioside X) (13- [ (2-O- β -D-glucopyranosyl-3-O- β -D-glucopyranosyl) oxy ] ent-kauren-16-ene-19-oic acid- [ (2-O- β -D-glucopyranosyl-3-O- β -D-glucopyranosyl) ester ]) is isolated from stevia and characterized by:

many steviol glycosides are present in stevia in trace amounts, including Reb M, which represents only about 0.05% -0.5% by weight of the leaves. Recently, Reb M has been found to be useful as a sweetener for beverages.

Certain steviol glycosides and steviol glycoside blends that are desirable for use as sweeteners have poor water solubility. For example, a crystalline composition reb M containing about 75% -90% reb M and about 25% -10% rebaudioside D by weight is insoluble at room temperature at concentrations greater than 0.1% -0.15% by weight. Pure reb M has a water solubility of 0.1 wt%. Pure reb D had a water solubility of 0.05 wt%. Crystal a95 had a water solubility of about 0.05 wt%.

The low water solubility of these steviol glycosides and blends does not necessarily pose a problem for their use in finished beverages (below about 600 ppm). However, their inherent solubility poses formulation challenges for concentrated syrups that are ultimately diluted into ready-to-drink beverages, such as beverages prepared with syrups at a dilution ratio (throw ratio) of 1:3 to 1: 8. Typically, these syrup concentrates are 0.25% to about 0.4% by weight, much higher than the water solubility of steviol glycosides and blends.

The low inherent water solubility of steviol glycosides or blends may lead to undesirable precipitation of crystalline flakes during processing, which may alter taste characteristics and clog dispenser nozzles.

Increasing the temperature of the steviol glycoside solution may increase solubility, e.g., a co-solvent such as ethanol may be added. However, these methods are not compatible with syrup manufacturing processes.

Reb M dosing sleds (dosing sleds) have been developed to address the solubility problem when syrup is formulated into a full strength beverage at the bottler stage, but such equipment is expensive and must be installed on every bottler.

Thus, there remains a need for methods for providing concentrated solutions of steviol glycoside sweeteners typical of beverage syrups.

Summary of The Invention

The present invention generally relates to a method of improving the water solubility of a steviol glycoside blend, which method comprises replacing from about 10 wt% to about 70 wt% of the steviol glycoside blend with at least one of: (i) a composition comprising reb a; (ii) reb E, (iii) a composition comprising glucosylated steviol glycosides, (iv) a composition comprising at least one mogroside selected from the group consisting of: mogroside V, mogroside IV, siamenoside I and 1,6- α -isomer of siamenoside I (mogrol-3-O- [ β -D-glucopyranosyl ] -24-O- { [ β -D-glucopyranosyl- (1 → 2) ] - [ α -D-glucopyranosyl- (1 → 6) ] - β -D-glucopyranosyl } (mogro-3-O- [ β -D-glucopyranoside ] -24-O- { [ β -D-glucopyranosyl- (1 → 2) ] - [ α -D-glucopyranosyl- (1 → 6) ] - β -D-glucopyranoside }) and combinations thereof, and (v) a composition comprising Enzymatically Modified Isoquercitrin (EMIQ); to provide an improved blend having a water solubility of at least about 0.25 wt%.

The steviol glycoside blend used in the process of the invention is selected from (i) a mixture of steviol glycosides comprising reb M and (ii) a mixture of steviol glycosides comprising reb D. The steviol glycoside blend may be amorphous, crystalline, or a combination of amorphous and crystalline.

The methods described herein provide improved blends having a higher water solubility, e.g., up to at least about 2.5x (fold), when measured at the same weight percent, as compared to the water solubility of the steviol glycoside blend.

In another aspect, the present invention provides blends having improved water solubility and compositions comprising the blends.

In one aspect, a method of improving the water solubility of an amorphous steviol glycoside blend comprises replacing from about 10 wt.% to about 40 wt.% of the amorphous steviol glycoside blend with at least one of: (i) a composition comprising reb a; (ii) reb E, (iii) a composition comprising glucosylated steviol glycosides, or (iv) a composition comprising at least one mogroside selected from the group consisting of: mogroside V, mogroside IV, siamenoside I, and the 1,6- α -isomers of siamenoside I (mogrol-3-O- [ β -D-glucopyranoside ] -24-O- { [ β -D-glucopyranosyl- (1 → 2) ] - [ α -D-glucopyranosyl- (1 → 6) ] - β -D-glucopyranoside }) and combinations thereof to provide improved blends having a water solubility of at least about 0.25% by weight.

In another aspect, the invention relates to a method of improving the water solubility of an amorphous steviol glycoside blend, which method comprises replacing from about 40% to about 70% by weight of the steviol glycoside blend with a composition comprising Enzymatically Modified Isoquercitrin (EMIQ) to provide a blend having a water solubility of at least about 0.25% by weight.

In another aspect, the present invention relates to a method for improving the water solubility of a crystalline steviol glycoside blend, the method comprising replacing from about 10 wt.% to about 40 wt.% of the steviol glycoside blend with at least one of: a composition comprising reb a; a composition comprising at least one mogroside selected from the group consisting of: mogroside V, mogroside IV, siamenoside I, and the 1,6- α -isomer of siamenoside I (mogrol-3-O- [ β -D-glucopyranoside ] -24-O- { [ β -D-glucopyranosyl- (1 → 2) ] - [ α -D-glucopyranosyl- (1 → 6) ] - β -D-glucopyranoside }) and combinations thereof.

The invention also relates to a blend comprising from about 30 wt% to about 90 wt% of a steviol glycoside blend and from about 10 wt% to about 70 wt% of one of: (i) a composition comprising reb a; (ii) reb E; (iii) (iii) a composition comprising glucosylated steviol glycosides, (iv) a composition comprising at least one mogroside selected from the group consisting of: mogroside V, mogroside IV, siamenoside I, and the 1,6- α -isomer of siamenoside I (mogrol-3-O- [ β -D-glucopyranoside ] -24-O- { [ β -D-glucopyranosyl- (1 → 2) ] - [ α -D-glucopyranosyl- (1 → 6) ] - β -D-glucopyranoside }) and combinations thereof, and (V) a composition comprising Enzymatically Modified Isoquercitrin (EMIQ), wherein said blend has a water solubility of at least about 0.25% by weight.

The blends are useful in the preparation of concentrates, beverage syrups, and ultimately beverages. The beverage may contain one or more additional sweeteners, functional ingredients, additives and combinations thereof.

Detailed Description

I. Definition of

As used herein, "syrup" or "beverage syrup" refers to a beverage precursor or "beverage" to which a fluid, typically water, is added to form a ready-to-drink beverage. Typically, the volume ratio of syrup to water is between 1:3 and 1:8, more typically between 1:4 and 1:5. The volume ratio of syrup to water is also denoted as "dilution". The 1:5 ratio (a ratio commonly used in the beverage industry) is referred to as "1 +5 dilution".

As used herein, "beverage" refers to a liquid suitable for human consumption.

"water solubility" is the concentration of a chemical in an aqueous phase when the solution is in equilibrium with a pure compound in the normal phase (gas, liquid or solid) at a specified temperature. Water solubility is typically expressed as a concentration in terms of mass, molarity, mole fraction, or other similar concentration descriptive form.

Process II

The present invention provides a method for improving the aqueous solubility of certain steviol glycoside blends comprising large amounts of reb M and/or reb D, which blends have desirable taste characteristics, but relatively poor aqueous solubility.

In one embodiment, a method of improving the water solubility of a steviol glycoside blend comprises replacing about 10 wt.% to about 70 wt.% of the steviol glycoside blend with one of: (i) a composition comprising reb a; (ii) reb E, (iii) a composition comprising glucosylated steviol glycosides, (iv) a composition comprising at least one mogroside selected from the group consisting of: mogroside V, mogroside IV, siamenoside I, and the 1,6- α -isomer of siamenoside I (mogrol-3-O- [ β -D-glucopyranoside ] -24-O- { [ β -D-glucopyranosyl- (1 → 2) ] - [ α -D-glucopyranosyl- (1 → 6) ] - β -D-glucopyranoside }) and combinations thereof, and (V) compositions comprising Enzymatically Modified Isoquercitrin (EMIQ) to provide blends having a water solubility of at least about 0.25% by weight. The process provides blends having improved water solubility, i.e. "blends of the invention".

The steviol glycoside blend used in the methods and compositions described herein (hereinafter "steviol glycoside blend") is selected from the group consisting of (i) a steviol glycoside mixture comprising reb M and (ii) a steviol glycoside mixture comprising reb D.

The steviol glycoside mixture comprising reb M contains at least about 80% reb M by weight, for example at least about 85% by weight, at least about 90% by weight, at least about 95% by weight, at least about 97% by weight or any range in between.

The steviol glycoside mixture comprising reb M may be RebM 80. "RebM 80" refers to a mixture of steviol glycosides containing at least 80% Reb M by weight (the remainder being mostly Reb D and Reb a). The total steviol glycoside content of the mixture is at least 95%.

The steviol glycoside mixture comprising reb M may also be 95% reb M, i.e., a steviol glycoside mixture comprising about 95% reb M by weight.

The steviol glycoside mixture comprising reb M may be in amorphous form, crystalline form, or a mixture of amorphous and crystalline forms. The water solubility of amorphous reb M is 0.1 wt%. Crystalline RebM80 had a water solubility of-0.15 wt%.

A "steviol glycoside mixture comprising reb D" contains at least about 60% reb D by weight, e.g., at least about 70% by weight, at least about 80% by weight, at least about 90% by weight, at least about 95% by weight, at least about 97% by weight, or any range therebetween. The steviol glycoside mixture comprising reb D also preferably contains at least 20% by weight of reb M. The total steviol glycoside content of the mixture is at least 95%. An exemplary steviol glycoside mixture "a 95" comprising reb D is provided in the examples.

The steviol glycoside mixture comprising reb D may be in amorphous form, crystalline form, or a mixture of amorphous and crystalline forms. The water solubility of crystalline reb D was 0.05 wt%. The water solubility of crystal A95 was 0.05%. Amorphous a95 has a water solubility >0.3 wt%.

About 10 wt% to about 70 wt% of the steviol glycoside blend may be replaced with one of (i) - (v) above, e.g., about 10 wt% to about 60 wt%, about 10 wt% to about 50 wt%, about 10 wt% to about 40 wt%, about 10 wt% to about 30 wt%, about 10 wt% to about 20 wt%, about 20 wt% to about 70 wt%, about 20 wt% to about 60 wt%, about 20 wt% to about 50 wt%, about 20 wt% to about 40 wt%, about 20 wt% to about 30 wt%, about 30 wt% to about 70 wt%, about 30 wt% to about 60 wt%, about 30 wt% to about 50 wt%, about 30 wt% to about 40 wt%, about 40 wt% to about 70 wt%, about 40 wt% to about 60 wt%, about 40 wt% to about 50 wt%, about 50 wt% to about 40 wt%, or about 30 wt% to about 70 wt%, or a, From about 50 wt% to about 60 wt% and from about 60 wt% to about 70 wt%.

The blends resulting from the methods described herein (hereinafter "the blends of the invention") have a higher water solubility, e.g., up to at least about 2.5x (times), up to at least about 3.0x, up to at least about 3.5x, up to at least about 4.0x, up to at least about 4.5x, up to at least about 5.0x, up to at least about 5.5x, up to at least about 6.0x, up to at least about 6.5x, up to at least about 7.0x, up to at least about 7.5x, up to at least about 8.0x, up to at least about 8.5x, up to at least about 9.0x, up to at least about 9.5x, up to at least about 10.x, or any range therebetween, when measured at the same wt.%.

The water solubility of the blends of the present invention is at least about 0.25 wt%, such as at least about 0.3 wt%, at least about 0.4 wt%, at least about 0.5 wt%, at least about 0.6 wt%, at least about 0.7 wt%, at least about 0.8 wt%, at least about 0.9 wt%, at least about 1.0 wt%, at least about 1.5 wt%, at least about 2.0 wt%, at least about 2.5 wt%, at least about 3.0 wt%, or any range therebetween.

Various methods for determining water solubility are known in the art. In one such method, solubility may be determined by a solvent addition method in which a weighed sample is treated with an equal portion of aqueous solvent. The mixture is typically vortexed and/or sonicated between additions to facilitate dissolution. Complete dissolution of the test material was determined by visual inspection. The solubility is calculated based on the total solvent used to provide complete dissolution.

Another method for determining solubility is to measure the turbidity (NTU units) of a composition by using a turbidimeter, such as HACH 2100 AN. In a typical experiment, a portion of the composition to be measured is added to a portion of the aqueous solvent at room temperature (or vice versa). Turbidity was measured after waiting 2-10 minutes to observe visual dissolution of the part. Then, another portion of the composition was added, the dissolution was observed and the turbidity was measured again. This process is repeated until the turbidity reaches a value above acceptable, typically around 4NTU-10 NTU. While turbidity measurements can be very useful in determining solubility, it does not detect solids collected at the bottom of the container. It is therefore important to shake the container before determining turbidity and to confirm a given turbidity measurement by visual inspection of the dissolution.

In either of these two methods, the amount of the composition added divided by the weight of water multiplied by 100 provides the solubility in (% w/w). For example, if a 0.18g sample can be dissolved in 30mL of water, the solubility in water is 0.6%.

For a particular concentration of a composition, the solubility over time can be measured using a similar procedure. In a typical experiment at a concentration of 0.3% (w/w), 0.09g of the composition to be measured is added to 30mL of water at room temperature. The mixture was stirred for 5-45 minutes, at which time all samples should be dissolved and then allowed to stand without disturbance. Turbidity is then measured at desired time points to determine if and when any material comes out of solution.

Unless otherwise indicated, reb, GSG, or mogroside is at least about 95% pure by weight.

In one embodiment, about 10 wt% to about 30 wt% of the steviol glycoside blend may be replaced with reb a, reb a/reb B, glucosylated steviol glycoside, reb E, and mogroside V, for example, about 10 wt% to about 30 wt%, about 10 wt% to about 20 wt%, about 20 wt% to about 40 wt%, about 20 wt% to about 30 wt%, or about 30 wt% to about 40 wt%.

In one embodiment, a method for improving the water solubility of a steviol glycoside blend comprises replacing about 10 wt.% to about 40 wt.% of the steviol glycoside blend with a composition comprising reb a to provide a blend of the invention having improved water solubility. Compositions comprising reb a comprise at least about 50% reb a by weight, such as at least about 75% reb a by weight, at least about 80% reb a by weight, at least about 85% reb a by weight, at least about 90% reb a by weight, or at least about 95% reb a by weight. In one embodiment, the composition comprising reb a consists essentially of reb a. In another embodiment, the composition comprising reb a consists of reb a. In one embodiment, about 10 wt% to about 40 wt% of the steviol glycoside blend is replaced with reb a, for example, from about 20 wt% to about 35 wt%. In another embodiment, about 10 wt% to about 40 wt% of the steviol glycoside blend is replaced with the composition comprising reb a, for example, about 20 wt% to about 35 wt%.

Compositions comprising reb a may also comprise reb a/reb B blends (e.g., Alpha from Pure Circle). In one embodiment, the composition comprising reb a consists essentially of reb a and a reb a/reb B blend. In another embodiment, the composition comprising reb a consists of reb a and a reb a/reb B blend. The relative contribution of reb a and reb a/reb B in the composition may vary between about 10 wt% to about 90 wt% of reb a and about 90 wt% to about 10 wt% of the reb a/reb B blend. In a particular embodiment, a composition comprising reb a comprises about 50 weight percent reb a and about 50 weight percent reb a/reb B blend. In a particular embodiment, about 25 wt% to about 45 wt% of the steviol glycoside blend is replaced with a composition comprising reb a that consists essentially of a reb a/reb B blend, for example about 30 wt% to about 40 wt%.

The composition comprising reb a may further comprise at least one mogroside selected from the group consisting of: mogroside V, mogroside IV, siamenoside I, and the 1,6- α -isomer of siamenoside I (mogrol-3-O- [ β -D-glucopyranoside ] -24-O- { [ β -D-glucopyranosyl- (1 → 2) ] - [ α -D-glucopyranosyl- (1 → 6) ] - β -D-glucopyranoside }) and combinations thereof. In one embodiment, the composition comprising reb a consists essentially of reb a and mogroside V. In another embodiment, the composition comprising reb a consists of reb a and mogroside V. The relative contribution of reb a and at least one mogroside in the composition can vary between about 10% to about 90% by weight of reb a and about 99.5% to about 0.5% by weight of mogroside V. In a specific embodiment, the reb a-containing composition comprises about 65% to about 70% by weight of at least one mogroside and about 35% to about 30% by weight of reb a. In a particular embodiment, about 10 wt% to about 40 wt% of the steviol glycoside blend is replaced with a composition comprising reb a, further comprising at least one mogroside, for example, replacing greater than about 25 wt%, replacing about 25 wt% to about 50 wt% or replacing about 25 wt% to about 35 wt%.

A method for improving the water solubility of a steviol glycoside blend comprises replacing about 10 wt.% to about 40 wt.% of the steviol glycoside blend with reb E. In a more particular embodiment, about 10% to about 30% by weight of the steviol glycoside blend is replaced with reb E.

A method for improving the water solubility of a steviol glycoside blend comprises replacing about 10 wt.% to about 40 wt.% of the steviol glycoside blend with a composition comprising glucosylated steviol glycosides (e.g., those commercially available from polished round companies), e.g., replacing about 25 wt.% to about 40 wt.% or about 30 wt.% to about 40 wt.% of the steviol glycoside blend.

In one embodiment, the composition comprising a glucosylated steviol glycoside consists essentially of a glucosylated steviol glycoside. In another embodiment, the composition comprising a glucosylated steviol glycoside consists of a glucosylated steviol glycoside.

The composition comprising glucosylated steviol glycosides may also comprise reb a. In one embodiment, the composition comprising a glucosylated steviol glycoside consists essentially of glucosylated steviol glycoside and reb a. The relative contribution of glycosylated steviol glycoside and reb a in the composition may vary between about 10 to about 90 weight percent glycosylated steviol glycoside and about 90 to about 10 weight percent reb a. In a particular embodiment, a composition comprising a glycosylated steviol glycoside comprises about 50% by weight of glycosylated steviol glycoside and about 50% by weight of reb a.

A method for improving the aqueous solubility of a steviol glycoside blend comprises replacing from about 10 wt.% to about 40 wt.% of the steviol glycoside blend with a composition comprising at least one mogroside selected from the group consisting of: mogroside V, mogroside IV, siamenoside I, and the 1, 6-a-isomers of siamenoside I (mogrol-3-O- [ β -D-glucopyranoside ] -24-O- { [ β -D-glucopyranosyl- (1 → 2) ] - [ α -D-glucopyranosyl- (1 → 6) ] - β -D-glucopyranoside }) and combinations thereof, e.g., replace from about 10% to about 30% or from about 30% to about 40% by weight of the steviol glycoside blend. In one embodiment, the composition comprising at least one mogroside consists essentially of mogroside V. In another embodiment, the composition comprising at least one mogroside consists of mogroside V.

A method for improving the water solubility of a steviol glycoside blend comprises replacing from about 40% to about 70% by weight of the steviol glycoside blend, for example, from about 40% to about 60%, from about 40% to about 50%, from about 50% to about 70%, or from about 60% to about 70% by weight of the steviol glycoside blend, with a composition comprising Enzymatically Modified Isoquercitrin (EMIQ). In one embodiment, a composition comprising EMIQ consists essentially of EMIQ. In another embodiment, the composition comprising EMIQ consists of EMIQ. In another embodiment, a composition comprising EMIQ may further comprise reb a. In one embodiment, a composition comprising EMIQ consists essentially of EMIQ and reb a. In another embodiment, a composition comprising EMIQ consists of EMIQ and reb a. The relative contribution of EMIQ and reb a in the composition may vary between about 10 wt.% to about 90 wt.% EMIQ and about 90 wt.% to about 10 wt.% reb a. In a particular embodiment, a composition comprising EMIQ comprises about 70% to about 80% by weight EMIQ and about 15% to about 25% by weight reb a. In yet another embodiment, a composition comprising EMIQ may further comprise reb a and glucosylated steviol glycosides. In one embodiment, a composition comprising EMIQ consists essentially of EMIQ, reb a, and glucosylated steviol glycosides. In another embodiment, a composition comprising EMIQ consists of EMIQ, reb a, and glucosylated steviol glycosides. The relative contribution of EMIQ, reb a, and glucosylated steviol glycosides in the composition may vary between about 75 wt.% to about 90 wt.% EMIQ, about 5 wt.% to about 10 wt.% reb a, and about 5 wt.% to about 10 wt.% glucosylated steviol glycosides. In another embodiment, a composition comprising EMIQ may further comprise a glucosylated steviol glycoside. In one embodiment, a composition comprising EMIQ consists essentially of EMIQ and glucosylated steviol glycosides. In another embodiment, a composition comprising EMIQ consists of EMIQ and glucosylated steviol glycosides. The relative contribution of EMIQ and glucosylated steviol glycosides in the composition may vary between about 10 wt.% to about 90 wt.% EMIQ and about 90 wt.% to about 10 wt.% glucosylated steviol glycosides. In a particular embodiment, a composition comprising EMIQ comprises about 75% to about 90% by weight EMIQ and about 10% to about 20% by weight glucosylated steviol glycosides.

Composition III

The invention also provides "blends of the invention" having improved solubility resulting from the above process and compositions comprising said blends. "composition" may also refer to, for example, combinations of the blends of the present invention with other ingredients (in solid or liquid form), concentrates, beverage syrups, and ready-to-drink beverages.

A. Blends

In one embodiment, the blend of the present invention comprises (i) from about 30 to about 90 weight percent of the steviol glycoside blend (as defined above) and (ii) from about 10 to about 70 weight percent of one of the following: (a) a composition comprising reb a; (b) reb E; (c) a composition comprising a glucosylated steviol glycoside; (d) a composition comprising at least one mogroside selected from the group consisting of: mogroside V, mogroside IV, siamenoside I, and the 1,6- α -isomer of siamenoside I (mogrol-3-O- [ β -D-glucopyranoside ] -24-O- { [ β -D-glucopyranosyl- (1 → 2) ] - [ α -D-glucopyranosyl- (1 → 6) ] - β -D-glucopyranoside }) and combinations thereof; and (e) a composition comprising enzymatically modified isoquercitrin, wherein the blends of the present invention have improved water solubility compared to steviol glycoside blends.

The steviol glycoside blend (i) may comprise from about 30% to about 90% by weight of the blend, for example, from about 30 wt% to about 80 wt%, from about 30 wt% to about 70 wt%, from about 30 wt% to about 60 wt%, from about 30 wt% to about 50 wt%, from about 30 wt% to about 40 wt%, from about 40 wt% to about 90 wt%, from about 40 wt% to about 80 wt%, from about 40 wt% to about 70 wt%, from about 40 wt% to about 60 wt%, from about 40 wt% to about 50 wt%, from about 50 wt% to about 90 wt%, from about 50 wt% to about 80 wt%, from about 50 wt% to about 70 wt%, from about 50 wt% to about 60 wt%, from about 60 wt% to about 90 wt%, from about 60 wt% to about 80 wt%, from about 60 wt% to about 70 wt%, from about 70 wt% to about 90 wt%, from about 70 wt% to about 80 wt%, or from about 80 wt% to about 90 wt%.

The steviol glycoside blend may be in amorphous form, crystalline form, or a combination of amorphous and crystalline forms.

Also, (ii) may comprise from about 10 wt% to about 70 wt%, such as from about 10 wt% to about 60 wt%, from about 10 wt% to about 50 wt%, from about 10 wt% to about 40 wt%, from about 10 wt% to about 30 wt%, from about 10 wt% to about 20 wt%, from about 20 wt% to about 70 wt%, from about 20 wt% to about 60 wt%, from about 20 wt% to about 50 wt%, from about 20 wt% to about 30 wt%, from about 30 wt% to about 70 wt%, from about 30 wt% to about 60 wt%, from about 30 wt% to about 50 wt%, from about 30 wt% to about 40 wt%, from about 50 wt% to about 70 wt%, from about 50 wt% to about 60 wt%, and from about 60 wt% to about 70 wt% of the blend.

The blends of the present invention have a higher water solubility, when measured at the same weight%, as compared to the water solubility of a steviol glycoside mixture comprising reb M or reb D (i.e., a steviol glycoside blend without substitution), for example, up to at least about 2.5x (times), up to at least about 3.0x, up to at least about 3.5x, up to at least about 4.0x, up to at least about 4.5x, up to at least about 5.0x, up to at least about 5.5x, up to at least about 6.0x, up to at least about 6.5x, up to at least about 7.0x, up to at least about 7.5x, up to at least about 8.0x, up to at least about 8.5x, up to at least about 9.0x, up to at least about 9.5x, up to at least about 10.x, or any range therebetween.

The water solubility of the blends of the present invention is at least about 0.25 wt%, such as at least about 0.3 wt%, at least about 0.4 wt%, at least about 0.5 wt%, at least about 0.6 wt%, at least about 0.7 wt%, at least about 0.8 wt%, at least about 0.9 wt%, at least about 1.0 wt%, at least about 1.5 wt%, at least about 2.0 wt%, at least about 2.5 wt%, at least about 3.0 wt%, or any range therebetween.

In one embodiment, the blend of the present invention comprises (i) from about 60% to about 90% by weight of the steviol glycoside blend and (ii) from about 10% to about 40% by weight of the composition comprising reb a as described above. Compositions comprising reb a comprise at least about 50% reb a by weight, such as at least about 75% reb a by weight, at least about 80% reb a by weight, at least about 85% reb a by weight, at least about 90% reb a by weight, or at least about 95% reb a by weight. In one embodiment, the composition comprising reb a consists essentially of reb a. In another embodiment, the composition comprising reb a consists of reb a. In one embodiment, the blend of the present invention comprises (i) about 60% to about 90% by weight of the steviol glycoside blend and (ii) about 10% to about 40% by weight of reb a, for example about 20% to about 35% by weight of reb a. In another embodiment, the blend of the present invention comprises (i) from about 60% to about 90% by weight of the steviol glycoside blend and (ii) from about 10% to about 40% by weight of the composition comprising reb a, for example from about 20% to about 35% by weight of the composition comprising reb a.

Compositions comprising reb a may also comprise reb a/reb B blends (e.g., Alpha from Pure Circle). In one embodiment, the composition comprising reb a consists essentially of reb a and a reb a/reb B blend. In another embodiment, the composition comprising reb a consists of reb a and a reb a/reb B blend. The relative contribution of reb a and reb a/reb B in the composition may vary between about 10 wt% to about 90 wt% of reb a and about 90 wt% to about 10 wt% of the reb a/reb B blend. In a particular embodiment, a composition comprising reb a comprises about 50 weight percent reb a and about 50 weight percent reb a/reb B blend. In a particular embodiment, the blends of the present invention comprise (i) from about 55 to about 75 weight percent of the steviol glycoside blend and (ii) from about 25 to about 45 weight percent of the composition comprising reb a, consisting essentially of the reb a/reb B blend, for example from about 30 to about 40 weight percent of the composition comprising reb a, consisting essentially of the reb a/reb B blend.

The composition comprising reb a may further comprise at least one mogroside selected from the group consisting of: mogroside V, mogroside IV, siamenoside I, and the 1,6- α -isomer of siamenoside I (mogrol-3-O- [ β -D-glucopyranoside ] -24-O- { [ β -D-glucopyranosyl- (1 → 2) ] - [ α -D-glucopyranosyl- (1 → 6) ] - β -D-glucopyranoside }) and combinations thereof. In one embodiment, the composition comprising reb a consists essentially of reb a and mogroside V. In another embodiment, the composition comprising reb a consists of reb a and mogroside V. The relative contribution of reb a and mogroside V in the composition may vary between about 10% to about 90% by weight of reb a and about 99.5% to about 0.5% by weight of at least one mogroside. In a specific embodiment, the reb a-containing composition comprises about 65% to about 70% by weight of at least one mogroside and about 35% to about 30% by weight of reb a. In a particular embodiment, the blends of the present invention comprise (i) from about 60% to about 90% by weight of the steviol glycoside blend and (ii) from about 10% to about 40% by weight of the composition comprising reb a, further comprising at least one mogroside, e.g., from about 25% to about 35% by weight of the composition comprising reb a, further comprising at least one mogroside.

In one embodiment, the blend of the present invention comprises (i) about 60% to about 90% by weight of the steviol glycoside blend and (ii) about 10% to about 40% by weight of reb E. In a more specific embodiment, the blend of the present invention comprises from about 10 wt.% to about 30 wt.% reb E.

In one embodiment, the blends of the present invention comprise (i) from about 60% to about 90% by weight of the steviol glycoside blend and (ii) from about 10% to about 40% by weight of a composition comprising glucosylated steviol glycosides, such as those commercially available from the polished round company, for example from about 25% to about 40% by weight, or from about 30% to about 40% by weight of the composition comprising glucosylated steviol glycosides. In one embodiment, the composition comprising a glucosylated steviol glycoside consists essentially of a glucosylated steviol glycoside. In another embodiment, the composition comprising a glucosylated steviol glycoside consists of a glucosylated steviol glycoside.

In another embodiment, the composition comprising glucosylated steviol glycosides may further comprise reb a. In one embodiment, the composition comprising a glucosylated steviol glycoside consists essentially of glucosylated steviol glycoside and reb a. The relative contribution of glycosylated steviol glycoside and reb a in the composition may vary between about 10 to about 90 weight percent glycosylated steviol glycoside and about 90 to about 10 weight percent reb a. In a particular embodiment, a composition comprising a glycosylated steviol glycoside comprises about 50% by weight of glycosylated steviol glycoside and about 50% by weight of reb a.

In one embodiment, the steviol glycoside blend of the invention comprises (i) from about 60% to about 90% by weight of the steviol glycoside blend and (ii) from about 10% to about 40% by weight of a composition comprising at least one mogroside selected from the group consisting of: mogroside V, mogroside IV, siamenoside I, and the 1, 6-a-isomers of siamenoside I (mogrol-3-O- [ β -D-glucopyranoside ] -24-O- { [ β -D-glucopyranosyl- (1 → 2) ] - [ α -D-glucopyranosyl- (1 → 6) ] - β -D-glucopyranoside }) and combinations thereof, for example, from about 10% to about 30% or from about 30% to about 40% by weight of a composition comprising at least one mogroside. In one embodiment, the composition comprising at least one mogroside consists essentially of mogroside V. In another embodiment, the composition comprising at least one mogroside consists of mogroside V.

In one embodiment, the blend of the present invention comprises (i) from about 30% to about 60% by weight of the steviol glycoside blend and (ii) from about 40% to about 70% by weight of the composition comprising Enzymatically Modified Isoquercitrin (EMIQ). In more specific EMIQ embodiments, (i) can be about 30 wt.% to about 50% of the inventive blend, about 30 wt.% to about 40 wt.% of the inventive blend, about 40 wt.% to about 60 wt.% of the inventive blend, about 40 wt.% to about 50 wt.% of the inventive blend, or about 50 wt.% to about 60 wt.% of the inventive blend. Also, (ii) may be from about 40% to about 60% by weight of the inventive blend, from about 40% to about 50% by weight of the inventive blend, from about 50% to about 70% by weight of the inventive blend, from about 50% to about 60% by weight, or from about 60% to about 70% by weight. In one embodiment, a composition comprising EMIQ consists essentially of EMIQ. In another embodiment, the composition comprising EMIQ consists of EMIQ.

In another embodiment, a composition comprising EMIQ may further comprise reb a. In one embodiment, a composition comprising EMIQ consists essentially of EMIQ and reb a. In another embodiment, a composition comprising EMIQ consists of EMIQ and reb a. The relative contribution of EMIQ and reb a in the composition may vary between about 10 wt.% to about 90 wt.% EMIQ and about 90 wt.% to about 10 wt.% reb a. In a particular embodiment, a composition comprising EMIQ comprises about 70% to about 80% by weight EMIQ and about 15% to about 25% by weight reb a.

In yet another embodiment, a composition comprising EMIQ may further comprise reb a and glucosylated steviol glycosides. In one embodiment, a composition comprising EMIQ consists essentially of EMIQ, reb a, and glucosylated steviol glycosides. In another embodiment, a composition comprising EMIQ consists of EMIQ, reb a, and glucosylated steviol glycosides. The relative contribution of EMIQ, reb a, and glucosylated steviol glycosides in the composition may vary between about 75 wt.% to about 90 wt.% EMIQ, about 5 wt.% to about 10 wt.% reb a, and about 5 wt.% to about 10 wt.% glucosylated steviol glycosides.

In another embodiment, a composition comprising EMIQ may further comprise a glucosylated steviol glycoside. In one embodiment, a composition comprising EMIQ consists essentially of EMIQ and glucosylated steviol glycosides. In another embodiment, a composition comprising EMIQ consists of EMIQ and glucosylated steviol glycosides. The relative contribution of EMIQ and glucosylated steviol glycosides in the composition may vary between about 10 wt.% to about 90 wt.% EMIQ and about 90 wt.% to about 10 wt.% glucosylated steviol glycosides. In a particular embodiment, a composition comprising EMIQ comprises about 75% to about 90% by weight EMIQ and about 10% to about 20% by weight glucosylated steviol glycosides.

B. Composition comprising a metal oxide and a metal oxide

The invention also provides compositions comprising the blends of the invention. The composition comprises the blend of the invention and at least one further ingredient, for example at least one further sweetener and/or at least one functional ingredient and/or at least one additive.

The additional sweetener may be a natural sweetener, a natural high potency sweetener, or a synthetic sweetener.

As used herein, the phrase "natural high-potency sweetener" refers to any sweetener that is naturally found in nature and that has a sweetness potency greater than sucrose, fructose, or glucose in terms of characteristics, yet has a smaller calorie. Natural high-potency sweeteners may be provided as pure compounds or alternatively as part of an extract. As used herein, the phrase "synthetic sweetener" refers to any composition not naturally found in nature and having a sweetness potency greater than sucrose, fructose, or glucose in terms of characteristics, yet having a smaller calorie.

In one embodiment, the sweetener is a carbohydrate sweetener. Suitable carbohydrate sweeteners include, but are not limited to, the group consisting of: sucrose, glyceraldehyde, dihydroxyacetone, erythrose, threose, erythrulose, arabinose, lyxose, ribose, xylose, ribulose, xylulose, allose, altrose, galactose, glucose, gulose, idose, mannose, talose, fructose, psicose, sorbose, tagatose, mannoheptulose, sedoheptulose, octulose, fucose, rhamnose, arabinose, turanose, salivary sugar, and combinations thereof.

Other suitable sweeteners include siamenoside, monatin and salts thereof (monatin SS, RR, RS, SR), curculin (curculin), mogroside, glycyrrhizic acid and salts thereof, thaumatin, monellin (monellin), mabinlin (mabinlin), brazzein (brazzein), southeast doxin (hernandulcin), phyllodulcin, phloridzin, phlorizin, trilobatin, palaestin (baiyunoside), ostrinia ostreatu (osladin), polypodoside A, pterocaryoside B, mulurozioside (mukurozioside), fimisoside I, brasilide I, abricoside I, neohesperidin, cyclamate, neocyclamate, neohesperidin, neocyclamate, neotamarine, and salts thereof, cyclamic acid and salts thereof, neotame, saccharin (an advantame), Glycosylated Steviol Glycosides (GSG), and combinations thereof.

In one embodiment, the sweetener is a caloric sweetener or a mixture of caloric sweeteners. In another embodiment, the caloric sweetener is selected from the group consisting of sucrose, fructose, glucose, high fructose corn/starch syrup, beet sugar, cane sugar, and combinations thereof.

In another embodiment, the sweetener is a rare sugar selected from the group consisting of allulose, gulose, kojibiose, sorbose, lyxose, ribulose, xylose, xylulose, D-allose, L-ribose, D-tagatose, L-glucose, L-fucose, L-arabinose, turanose, and combinations thereof.

Exemplary functional ingredients include, but are not limited to, saponins, antioxidants, dietary fiber sources, fatty acids, vitamins, glucosamine, minerals, preservatives, hydration agents, probiotics, prebiotics, weight management agents, osteoporosis management agents, phytoestrogens, long chain aliphatic saturated primary alcohols, phytosterols, and combinations thereof.

In certain embodiments, the functional ingredient is at least one saponin. As used herein, the at least one saponin may include a single saponin or a plurality of saponins as functional ingredients of the compositions provided herein. Saponins are glycoside natural plant products that contain an aglycone ring structure and one or more sugar moieties. Non-limiting examples of specific saponins for use in particular embodiments of the present invention include group a acetylsaponins, group B acetylsaponins and group E acetylsaponins. Several common sources of saponins include soy, soapwort (Saponaria, the root of which has historically been used as a soap) with a saponin content of about 5% by dry weight, as well as alfalfa, aloe, asparagus, grape, chickpea, yucca, and various other legumes and weeds. Saponins can be obtained from these sources using extraction techniques well known to those of ordinary skill in the art. A description of conventional extraction techniques can be found in U.S. patent application No. 2005/0123662.

In certain embodiments, the functional ingredient is at least one antioxidant. As used herein, "antioxidant" refers to any substance that prevents, inhibits, or reduces oxidative damage to cells and biomolecules.

Examples of suitable antioxidants for use in embodiments of the present invention include, but are not limited to, vitamins, vitamin cofactors, minerals, hormones, carotenoids, carotenoid terpenes, non-carotenoid terpenes, flavonoids, flavonoid polyphenols (such as bioflavonoids), flavonols, flavonoids, phenols, polyphenols, phenolic esters, polyphenolic esters, non-flavonoid phenols, isothiocyanates, and combinations thereof. In some embodiments, the antioxidant is vitamin a, vitamin C, vitamin E, ubiquinone, mineral selenium, manganese, melatonin, alpha-carotene, beta-carotene, lycopene, lutein, zeaxanthin (zeaxanthin), cryptoxanthin (cryptoxanthin), resveratrol (reservatol), eugenol, quercetin, catechin, gossypol, hesperetin, curcumin, ferulic acid, thymol, hydroxytyrosol, turmeric, thyme, olive oil, lipoic acid, glutathione (glutathione), glutamine (vitamine), oxalic acid, a tocopherol derivative, Butylated Hydroxyanisole (BHT), Butylated Hydroxytoluene (BHT), Ethylene Diamine Tetraacetic Acid (EDTA), tert-butylhydroquinone, acetic acid, pectin, tocotrienols, tocopherol, coenzyme Q10, zeaxanthin, astaxanthin, canthaxanthin (thaxanthin), saponin, limonin, kaempferol (kaempferitol), Myricetin, isorhamnetin, proanthocyanidin, quercetin, rutin, luteolin, apigenin, tangeretin (tangeritin), hesperetin, naringenin, eriodictyol (eriodicytiol), flavan-3-ol (e.g., anthocyanidin), gallocatechin, epicatechin and its gallate form, epigallocatechin and its gallate form (ECGC), theaflavin and its gallate form, thearubigin, isoflavone, phytoestrogen, genistein, daidzein, glycitein, anthocyanins (cyanidin), delphinidin, malvidin, methycyanin, petunidin, ellagic acid, gallic acid, salicylic acid, rosmarinic acid, cinnamic acid and its derivatives (e.g., ferulic acid), chlorogenic acid, chicoric acid (chicoric acid), gallnut, tannic acid, gallic acid, galloyl, galloyltannins, galloyl, gallotannins, and derivatives (, Ellagitannins, anthoxanthins, beta-anthocyanins and other plant pigments, silymarin, citric acid, lignans, anti-nutrients (antinutrients), bilirubin, uric acid, R-alpha-lipoic acid, N-acetylcysteine, nobiletin (embilicinin), apple extract, apple peel extract (apple polyphenol), Rooibos extract (rooibos extract), Rooibos extract (green), Crataegus pinnatifida extract, Rubi fructus extract, raw coffee antioxidant (GCA), Prunus serrulata extract 20%, grape seed extract (Vinoseed), cacao bean extract, hops extract, mangosteen fruit extract, mangosteen shell extract, cranberry extract, pomegranate peel extract, hawthorn berry extract, pomegranate seed extract, pomegranate (pomella) pomegranate peel extract, cinnamon bark extract, and/or rose ben extract, Grape skin extract, bilberry extract, pine bark extract, pycnogenol, elderberry extract, mulberry root extract, wolfberry (gogi) extract, blackberry extract, blueberry leaf extract, raspberry extract, turmeric extract, citrus bioflavonoids, black currant, ginger, acai berry powder, green coffee bean extract, green tea extract, and phytic acid or a combination thereof. In an alternative embodiment, the antioxidant is a synthetic antioxidant, such as butylated hydroxytoluene or butylated hydroxyanisole. Other sources of suitable antioxidants for use in embodiments of the present invention include, but are not limited to, fruits, vegetables, tea, cocoa, chocolate, spices, herbs, rice, organ meats from livestock, yeast, whole grains (cereal grains), or cereals (cereal grains).

Specific antioxidants belong to the group of phytonutrients called polyphenols (also called "polyphenols"), which are a group of chemical substances visible in plants, characterized by the presence of more than one phenol group per molecule. Suitable polyphenols for use in embodiments of the present invention include catechins, proanthocyanidins, procyanidins, anthocyanidins, quercetin, rutin, resveratrol, isoflavones, curcumin, punicalagin, ellagitannins, hesperidins, naringin, citrus flavonoids, chlorogenic acid, other similar materials, and combinations thereof.

In one embodiment, the antioxidant is a catechin, such as epigallocatechin gallate (EGCG). In another embodiment, the antioxidant is selected from proanthocyanidins, procyanidins, or combinations thereof. In a particular embodiment, the antioxidant is an anthocyanin. In still other embodiments, the antioxidant is selected from quercetin, rutin, or a combination thereof. In one embodiment, the antioxidant is resveratrol. In another embodiment, the antioxidant is an isoflavone. In yet another embodiment, the antioxidant is curcumin. In yet another embodiment, the antioxidant is selected from quercetin, ellagitannin, or a combination thereof. In yet another embodiment, the antioxidant is chlorogenic acid.

In certain embodiments, the functional ingredient is at least one dietary fiber. A variety of polymeric carbohydrates having significantly different structures in both composition and linkage fall within the definition of dietary fiber. Such compounds are well known to those skilled in the art, and non-limiting examples thereof include non-starch polysaccharides, lignin, cellulose, methyl cellulose, hemicellulose, beta-glucan, pectin, gums, mucilages, waxes, inulin, oligosaccharides, fructooligosaccharides, cyclodextrins, chitin, and combinations thereof. Although dietary fiber is generally derived from plant sources, indigestible animal products such as chitin are also classified as dietary fiber. Chitin is a polysaccharide composed of acetylglucosamine units linked by β (1-4) linkages similar to fibronectin linkages.

In certain embodiments, the functional ingredient is at least one fatty acid. As used herein, "fatty acid" refers to any straight chain monocarboxylic acid and includes saturated fatty acids, unsaturated fatty acids, long chain fatty acids, medium chain fatty acids, short chain fatty acids, fatty acid precursors (including omega-9 fatty acid precursors), and esterified fatty acids. As used herein, "long chain polyunsaturated fatty acid" refers to any polyunsaturated carboxylic or organic acid with a long aliphatic tail. As used herein, "omega-3 fatty acid" refers to any polyunsaturated fatty acid whose first double bond serves as the third carbon-carbon bond from the terminal methyl end of its carbon chain. In particular embodiments, omega-3 fatty acids may include long chain omega-3 fatty acids. As used herein, an "omega-6 fatty acid" is any polyunsaturated fatty acid having the first double bond as the sixth carbon-carbon bond from the terminal methyl end of its carbon chain.

Suitable omega-3 fatty acids for use in embodiments of the present invention can be derived from, for example, algae, fish, animals, plants, or combinations thereof. Examples of suitable omega-3 fatty acids include, but are not limited to, linolenic acid, alpha-linolenic acid, eicosapentaenoic acid, docosahexaenoic acid, stearidonic acid, eicosatetraenoic acid, and combinations thereof. In some embodiments, suitable omega-3 fatty acids may be provided in fish oils (e.g., herring oil, tuna oil, salmon oil, bonito oil, and cod oil), microalgae omega-3 oils, or combinations thereof. In particular embodiments, suitable Omega-3 fatty acids may be derived from commercially available Omega-3 fatty acid oils, such as microalgal DHA oil (from Martek, Columbia, MD), Omega pure (from Omega Protein, Houston, TX), dronabinol (Marinol) C-38 (from Lipid Nutrition, Channahon, IL), bonito oil and MEG-3 (from oceanic Nutrition, Dartmouth, NS, of dastember, neosco), Evogel (from Symrise, holzmineden, Germany), gunny or Ocean oil from tuna (from american sea, argas), Omega oil (from argus, argas), Omega oil (from argas, argas), and Omega oil (from argas, argas), RTP, NC)).

Suitable omega-6 fatty acids include, but are not limited to, linoleic acid, gamma-linolenic acid, dihomo-gamma-linolenic acid, arachidonic acid, eicosadienoic acid, docosadienoic acid, adrenic acid, docosapentaenoic acid, and combinations thereof.

Suitable esterified fatty acids for use in embodiments of the present invention include, but are not limited to, monoacylglycerols containing omega-3 and/or omega-6 fatty acids, diacylglycerols containing omega-3 and/or omega-6 fatty acids, or triacylglycerols containing omega-3 and/or omega-6 fatty acids, and combinations thereof.

In certain embodiments, the functional ingredient is at least one vitamin. Suitable vitamins include vitamin a, vitamin D, vitamin E, vitamin K, vitamin Bl, vitamin B2, vitamin B3, vitamin B5, vitamin B6, vitamin B7, vitamin B9, vitamin B12, and vitamin C.

A variety of other compounds have been classified by some authorities as vitamins. These compounds may be referred to as pseudo-vitamins and include, but are not limited to, compounds such as ubiquinone (coenzyme Q10), pangamine, dimethylglycine, taestrile, amygdalin, flavonoids, p-aminobenzoic acid, adenine, adenylic acid, and s-methyl methionine. As used herein, the term vitamin includes pseudovitamins. In some embodiments, the vitamin is a fat soluble vitamin selected from the group consisting of vitamin a, vitamin D, vitamin E, vitamin K, and combinations thereof. In other embodiments, the vitamin is a water soluble vitamin selected from the group consisting of: vitamin Bl, vitamin B2, vitamin B3, vitamin B6, vitamin B12, folic acid, biotin, pantothenic acid, vitamin C, and combinations thereof.

In certain embodiments, the functional ingredient is glucosamine, optionally further comprising chondroitin sulfate.

In certain embodiments, the functional ingredient is at least one mineral. According to the teachings of the present invention, minerals include inorganic chemical elements that are required by an organism. Minerals are composed of a wide range of compositions (e.g., elements, simple salts, and complex silicates) and also vary widely in crystal structure. They may occur naturally in foods and beverages, may be added as supplements, or may be consumed or administered separately from the food or beverage.

Minerals can be classified as either bulk minerals (bulk minerals) which are required in relatively large quantities or trace minerals which are required in relatively small quantities. The bulk minerals generally require an amount of greater than or equal to about 100mg per day and the trace minerals are those minerals that require an amount of less than about 100mg per day.

In one embodiment, the minerals are selected from the group consisting of a bulk mineral, a trace mineral, or a combination thereof. Non-limiting examples of host minerals include calcium, chloride, magnesium, phosphorus, potassium, sodium, and sulfur. Non-limiting examples of trace minerals include chromium, cobalt, copper, fluorine, iron, manganese, molybdenum, selenium, zinc, and iodine. Although iodine is generally classified as a trace mineral, it requires greater amounts than other trace minerals and is often classified as a bulk mineral.

In particular embodiments, the mineral is one of the trace minerals considered essential for human nutrition, non-limiting examples of which include bismuth, boron, lithium, nickel, rubidium, silicon, strontium, tellurium, tin, titanium, tungsten, and vanadium.

The minerals presented herein can be in any form known to one of ordinary skill in the art. For example, in one embodiment, these minerals may be in the form of ions that have a positive or negative charge. In another embodiment, these minerals may be in their molecular form. For example, sulfur and phosphorus are typically found naturally as sulfates, sulfides, and phosphates.

In certain embodiments, the functional ingredient is at least one preservative. In particular embodiments, the preservative is selected from an antimicrobial agent, an antioxidant, an anti-ferment agent, or a combination thereof. Non-limiting examples of antimicrobial agents include sulfites, propionates, benzoates, sorbates, nitrates, nitrites, bacteriocins, salts, sugars, acetic acid, dimethyl dicarbonate (DMDC), ethanol, and ozone. In one embodiment, the preservative is a sulfite. Sulfites include, but are not limited to, sulfur dioxide, sodium bisulfite, and potassium bisulfite. In another embodiment, the preservative is propionate. Propionates include, but are not limited to, propionic acid, calcium propionate, and sodium propionate. In yet another embodiment, the preservative is benzoate. Benzoates include, but are not limited to, sodium benzoate and benzoic acid. In yet another embodiment, the preservative is a sorbate salt. Sorbates include, but are not limited to, potassium sorbate, sodium sorbate, calcium sorbate, and sorbic acid. In yet another embodiment, the preservative is a nitrate and/or nitrite. Nitrates and nitrites include, but are not limited to, sodium nitrate and sodium nitrite. In another embodiment, the at least one preservative is a bacteriocin, such as nisin. In yet another embodiment, the preservative is ethanol. In yet another embodiment, the preservative is ozone. Non-limiting examples of anti-enzymatic agents suitable for use as preservatives in particular embodiments of the present invention include ascorbic acid, citric acid, and metal chelating agents such as ethylenediaminetetraacetic acid (EDTA).

In certain embodiments, the functional ingredient is at least one hydrating agent. In a particular embodiment, the hydrating agent is an electrolyte. Non-limiting examples of electrolytes include sodium, potassium, calcium, magnesium, chloride, phosphate, bicarbonate, and combinations thereof. Suitable electrolytes for use in particular embodiments of the present invention are also described in U.S. Pat. No. 5,681,569. In one embodiment, the electrolyte is obtained from the corresponding water-soluble salt. Non-limiting examples of salts include chlorides, carbonates, sulfates, acetates, bicarbonates, citrates, phosphates, hydrogen phosphates, tartrates, sorbates, citrates, benzoates, or combinations thereof. In other embodiments, the electrolyte is provided by fruit juice, fruit extract, vegetable extract, tea or tea extract.

In another embodiment, the hydrating agent is a carbohydrate that supplements the energy storage burned by the muscle. Suitable carbohydrates for use in particular embodiments of the present invention are described in U.S. Pat. nos. 4,312,856, 4,853,237, 5,681,569 and 6,989,171. Non-limiting examples of suitable carbohydrates include monosaccharides, disaccharides, oligosaccharides, complex polysaccharides, or combinations thereof. Non-limiting examples of suitable types of monosaccharides for use in particular embodiments include trioses, tetroses, pentoses, hexoses, heptoses, octoses, and nonoses. Non-limiting examples of specific types of suitable monosaccharides include glyceraldehyde, dihydroxyacetone, erythrose, threose, erythrulose, arabinose, lyxose, ribose, xylose, ribulose, xylulose, allose, altrose, galactose, glucose, gulose, idose, mannose, talose, fructose, psicose, sorbose, tagatose, mannoheptulose, sedoheptulose (sedoheltulose), octulose (octolose), and sialylsugar (sialose). Non-limiting examples of suitable disaccharides include sucrose, lactose, and maltose. Non-limiting examples of suitable oligosaccharides include sucrose, maltotriose, and maltodextrin. In other embodiments, the carbohydrate is provided by corn syrup, beet sugar, cane sugar, fruit juice, or tea.

In another embodiment, the hydrating agent is a flavanol that provides cellular rehydration. Flavanols are a class of natural substances present in plants and typically comprise a 2-phenylbenzopyranone molecular backbone attached to one or more chemical moieties. Non-limiting examples of suitable flavanols for use in specific embodiments of the present invention include catechin, epicatechin, gallocatechin, epigallocatechin, epicatechin gallate, epigallocatechin 3-gallate, theaflavin 3-gallate, theaflavin 3 '-gallate, theaflavin 3, 3' -gallate, thearubigin, or combinations thereof. Several common sources of flavanols include tea, fruits, vegetables, and flowers. In a preferred embodiment, the flavanol is extracted from green tea.

In one embodiment, the hydrating agent is a glycerol solution that enhances exercise endurance. The uptake of solutions containing glycerol has been shown to provide a number of beneficial physiological effects, such as expanded blood volume, reduced heart rate and reduced rectal temperature.

In certain embodiments, the functional ingredient is selected from at least one probiotic, prebiotic, and combinations thereof. Probiotics are beneficial microorganisms that affect the human body's naturally occurring gastrointestinal microflora. Examples of probiotics include, but are not limited to, bacteria of the genus lactobacillus (lactobacillus), bifidobacterium (bifidobacterium), streptococcus (streptococcus), or combinations thereof that impart beneficial effects to humans. In a particular embodiment of the invention, the at least one probiotic is selected from the genus lactobacillus. According to other particular embodiments of the invention, the probiotic is selected from the genus bifidobacterium. In a particular embodiment, the probiotic is selected from the genus streptococcus.

The probiotics which can be used according to the invention are well known to the person skilled in the art. Non-limiting examples of food products comprising probiotics include yogurt, sauerkraut, kefir, sauerkraut, fermented vegetables and other food products containing microbial elements that beneficially affect the host animal by improving intestinal micro-balance.

According to embodiments of the present invention, prebiotics include, without limitation, mucopolysaccharides, oligosaccharides, polysaccharides, amino acids, vitamins, nutrient precursors, proteins, and combinations thereof. According to a particular embodiment of the invention, the prebiotic is selected from dietary fibers including, without limitation, polysaccharides and oligosaccharides. Non-limiting examples of oligosaccharides classified as prebiotics according to particular embodiments of the present invention include fructooligosaccharides, inulin, isomaltooligosaccharides, lactitol (lactilol), lactulose oligosaccharides, lactulose, pyrodextrins, soy oligosaccharides, transgalactooligosaccharides and xylooligosaccharides. In other embodiments, the prebiotic is an amino acid. Although many known prebiotics undergo breakdown to provide carbohydrates for the probiotic, some probiotics also require amino acids to provide nutrients.

Prebiotics are naturally found in a variety of foods including, without limitation, bananas, berries, asparagus, garlic, wheat, oats, barley (and other whole grains), linseed, tomato, jerusalem artichoke, onion and chicory, vegetable leaves (green) (e.g., dandelion tender leaf, spinach, kale leaf, sugar beet, kale, mustard leaf, turnip leaf) and beans (e.g., lentils, kidney beans, chickpeas, navy beans, white beans, black beans).

In certain embodiments, the functional ingredient is at least one weight management agent. As used herein, "weight management agent" includes appetite suppressants and/or thermogenic agents. As used herein, the phrases "appetite suppressant", "appetite-satiating composition", "satiety agent" and "satiety ingredient" are synonymous. The phrase "appetite suppressant" describes macronutrients, herbal extracts, exogenous hormones, anorectics, drugs and combinations thereof that suppress, reduce or otherwise reduce a person's appetite when delivered in an effective amount. The phrase "thermogenic agent" describes macronutrients, herbal extracts, exogenous hormones, anorectic agents, drugs and combinations thereof that stimulate or otherwise enhance thermogenesis or metabolism in a human when delivered in effective amounts.

Suitable weight management agents include macronutrients selected from the group consisting of: proteins, carbohydrates, dietary fats, and combinations thereof. Consumption of protein, carbohydrates and dietary fat stimulates the release of peptides with appetite suppressing effects. For example, consumption of protein and dietary fat stimulates the release of the gastrointestinal hormone cholecystokinin (CCK), while consumption of carbohydrate and dietary fat stimulates the release of glucagon-like peptide 1 (GLP-1).

Suitable macronutrient management agents also include carbohydrates. Carbohydrates typically include sugars, starches, cellulose and gums that are converted by the body to glucose for energy. Carbohydrates are generally divided into two categories: digestible carbohydrates (e.g., monosaccharides, disaccharides, and starches) and non-digestible carbohydrates (e.g., dietary fiber). Studies have shown that carbohydrates that are not digestible in the small intestine and complex polymer carbohydrates with reduced absorption and digestibility stimulate physiological reactions that inhibit food intake. Thus, carbohydrates presented herein desirably include indigestible carbohydrates or carbohydrates with reduced digestibility. Non-limiting examples of such carbohydrates include polydextrose; inulin; monosaccharide derived polyols such as erythritol, mannitol, xylitol, and sorbitol; disaccharide-derived alcohols such as isomalt, lactitol, and maltitol; and hydrogenated starch hydrolysates. Carbohydrates are described in more detail below.

In another embodiment, the weight management agent is a dietary fat. Dietary fat is a lipid comprising a combination of saturated and unsaturated fatty acids. Polyunsaturated fatty acids have been shown to have greater satiety capacity than monounsaturated fatty acids. Thus, the dietary fats presented herein desirably include polyunsaturated fatty acids, non-limiting examples of which include triacylglycerols.

In another embodiment, the weight management agent is a herbal extract. Extracts from various types of plants have been identified as having appetite suppressant properties. Non-limiting examples of plants whose extracts have appetite-suppressing properties include plants of the genus butterfly (Hoodia), the genus Trichocaulon, the genus Calophyllum, the genus Leopard (Caralluma), the genus Leopard (Stapelia), the genus Oreba (Orbea), the genus Asclepias (Asclepias) and the genus Camellia (Camellia). Other examples include extracts derived from Gymnema Sylvestre, Kola Nut, lime (Citrus aurantium), Yerba Mate (Yerba Mate), gardnia griffiana (Griffonia silcifolia), Guarana (Guarana), myrrh (myrrh), carageenan (gum Lipid), and blackcurrant seed oil (black current seed oil).

The herbal extract may be prepared from any type of plant material or plant biomass. Non-limiting examples of plant material and biomass include stems, roots, leaves, dry powders obtained from plant material, and sap or dry sap. Herbal extracts are typically prepared by extracting sap from plants and then spray drying the sap. Alternatively, a solvent extraction procedure may be used. After the initial extraction, it may be desirable to further fractionate the initial extract (e.g., by column chromatography) in order to obtain an herbal extract with enhanced activity. Such techniques are well known to those of ordinary skill in the art.

In one embodiment, the herbal extract is derived from a plant of the genus Hoodia. A fire land sub-genus sterol glycoside designated P57 is believed to be responsible for appetite suppression in fire land sub-species. In another embodiment, the herbal extract is a plant derived from the caralluma genus, non-limiting examples of which include palmar tumor glycoside (caratuberside) a, palmar tumor glycoside B, butoloside (boucheroside) I, butoloside II, butoloside III, butoloside IV, butoloside V, butoloside VI, butoloside VII, butoloside VIII, butoloside IX, and butoloside X. In another embodiment, the at least one herbal extract is derived from a plant of the genus arhat. Plants of the genus arhat are succulent plants usually native to south africa, similar to the genus geotrichum, and include morehringer (t.piliferum) and t.offisile. In another embodiment, the herbal extract is derived from a plant of the leopard or obesia genus. Without wishing to be bound by any theory, it is believed that the compounds exhibiting appetite suppressing activity are saponins, such as pregnane glycosides, which include variegated leopard kadsin (stavaroside) A, B, C, D, E, F, G, H, I, J and K. In another embodiment, the herbal extract is derived from a plant of the genus Asclepias (Asclepias). Without wishing to be bound by any theory, it is believed that these extracts comprise steroids having an appetite suppressing effect, such as pregnane glycosides and pregnane aglycones.

In another embodiment, the weight management agent is an exogenous hormone having weight management properties. Non-limiting examples of such hormones include CCK, peptide YY, ghrelin, bombesin and Gastrin Releasing Peptide (GRP), enterostatin, apolipoprotein A-IV, GLP-1, amylin, somatostatin and leptin.

In another embodiment, the weight management agent is a drug. Non-limiting examples include phentermine, diethylpropion, phendimetrazine, sibutramine, rimonabant, oxyntomodulin, fluoxetine hydrochloride, ephedrine, phenylethylamine, or other irritants.

In certain embodiments, the functional ingredient is at least one osteoporosis management agent. In certain embodiments, the osteoporosis management agent is at least one calcium source. According to particular embodiments, the calcium source is any compound containing calcium, including salt complexes, dissolved substances, and other forms of calcium. Non-limiting examples of calcium sources include amino acid chelated calcium, calcium carbonate, calcium oxide, calcium hydroxide, calcium sulfate, calcium chloride, calcium phosphate, calcium hydrogen phosphate, calcium dihydrogen phosphate, calcium citrate, calcium malate, calcium citrate malate, calcium gluconate, calcium tartrate, calcium lactate, dissolved substances thereof, and combinations thereof.

According to a particular embodiment, the osteoporosis management agent is a source of magnesium. The magnesium source is any compound containing magnesium, including salt complexes, dissolved species and other forms of magnesium. Non-limiting examples of magnesium sources include magnesium chloride, magnesium citrate, magnesium glucoheptonate, magnesium gluconate, magnesium lactate, magnesium hydroxide, magnesium picolinate (magnesium picoliate), magnesium sulfate, dissolved species thereof, and mixtures thereof. In another embodiment, the magnesium source comprises magnesium amino acid chelate or magnesium creatine chelate.

In other embodiments, the osteoporosis agent is selected from the group consisting of vitamin D, C, K, precursors thereof, and/or beta-carotene and combinations thereof.

Various plants and plant extracts have also been identified as effective for the prevention and treatment of osteoporosis. Non-limiting examples of suitable plants and plant extracts as osteoporosis management agents include the Taraxacum (Taraxacum) and Amelanchier (Amelanchier) species, as disclosed in U.S. patent publication No. 2005/0106215, and the following species, as disclosed in U.S. patent publication No. 2005/0079232: the genus litsea (Lindera), the genus Artemisia (Artemisia), the genus Acorus (Acorus), the genus Carthamus (Carthamus), the genus Carum (Carum), the genus Cnidium, the genus Curcuma (Curcuma), the genus Cyperus (Cyperus), the genus Juniperus (Juniperus), the genus Prunus (Prunus), the genus Iris (Iris), the genus Cichorium (Cichorium), the genus Salix (Dodonaea), the genus Epimedium (Epimedium), the genus Villum (Erigonooum), the genus Glycine (Soya), the genus Mentha (Mentha), the genus Ocimum (Ocimum), the genus Thymus (Thymus), the genus Artemisia (Tanacetum), the genus Plantago (Plantago), the genus Spearmint (Spermatum), the genus Rhododendron (Bixa), the genus Vitis (Vitis), the genus Rosmarinus (Rosmarinus), the genus Rhus (Rhus) and the genus Anethum (Anethum).

In certain embodiments, the functional ingredient is at least one phytoestrogen. Phytoestrogens are compounds found in plants that can typically be delivered to the human body by ingestion of plants or plant parts bearing these phytoestrogens. As used herein, "phytoestrogen" refers to any substance that causes an estrogen-like effect to any degree when introduced into the body. For example, phytoestrogens can bind estrogen receptors in the body and have little estrogen-like effect.

Examples of suitable phytoestrogens for use in embodiments of the present invention include, but are not limited to, isoflavones, stilbenes, lignans, resorcylic acid lactone (resorcylic acid lactone), coumarins, coumestrol (coumestan), coumestrol (coumestrol), equol, and combinations thereof. Suitable sources of phytoestrogens include, but are not limited to, whole cereals, fibers, fruits, vegetables, black cohosh, agave roots, black currants, cherry leaf pods, cherry berries, spastic bark, angelica roots, devil's claw roots, false stringy roots (false unicorn root), ginseng roots, sorghead, licorice juice, radicles vitae, motherwort, peony roots, raspberry leaves, rosaceous plants, sage leaves, sargentglomus seeds, wild yam roots, flowering yarrow, legumes, soybeans, soybean products (e.g., miso, soybean flour, soy milk, soybean nuts, soy protein isolate, marjoram (tempen), or tofu), chickpeas, nuts, lentils, seeds, clover, red clover, dandelion leaves, dandelion roots, lupulus seeds, green tea, hops, red beans, flaxseed, linseed, black cohosh, agave roots, black currants, ginseng roots, ginseng root, sorghum root, ginseng leaf, ginseng, Garlic, onion, linseed, borage, tuberous root milkweed (Butterfly weed), caraway, privet tree, vitex negundo, jujube, dill, fennel seed, centella asiatica, silybum marianum, mentha labiata, pomegranate, artemisia annua, bean flour, chrysanthemum indicum, kudzu root (kudzu root), and the like, and combinations thereof.

Isoflavones belong to the group of plant nutrients known as polyphenols. Generally, polyphenols (also known as "polyphenols") are a group of chemical substances found in plants, characterized by the presence of more than one phenol group per molecule.

Suitable phytoestrogen isoflavones according to embodiments of the present invention include genistein, daidzein, glycitein, biochanin A, formononetin, their respective naturally occurring glycosides and glycoside conjugates, matairesinol, secoisolariciresinol, intestinal diesters, intestinal glycols, plant tissue proteins, and combinations thereof.

Suitable sources of isoflavones for use in embodiments of the present invention include, but are not limited to, soybeans, soybean products, legumes, alfalfa sprouts, chickpeas, peanuts, and red clover.

In certain embodiments, the functional ingredient is at least one long chain aliphatic primary saturated alcohol. Long chain aliphatic saturated primary alcohols are a diverse group of organic compounds. The term "alcohol" refers to the fact that: these compounds are characterized by a hydroxyl group (-OH) bonded to a carbon atom. Non-limiting examples of specific long chain aliphatic saturated primary alcohols useful in specific embodiments of the present invention include 8 carbon 1-octanol, 9 carbon 1-nonanol, 10 carbon 1-decanol, 12 carbon 1-dodecanol, 14 carbon 1-tetradecanol, 16 carbon 1-hexadecanol, 18 carbon 1-octadecanol, 20 carbon 1-eicosanol, 22 carbon 1-docosanol, 24 carbon 1-tetracosanol, 26 carbon 1-hexacosanol, 27 carbon 1-heptacosanol, 28 carbon 1-octacosanol (octacosanol), 29 carbon 1-nonacosanol, 30 carbon 1-triacontanol, 32 carbon 1-tridecanol, and 34 carbon 1-tridecanol.

In one embodiment, the long chain aliphatic primary saturated alcohol is polycosanol. Polycosanol is a term referring to a mixture of long chain aliphatic primary saturated alcohols consisting essentially of: 28C 1-octacosanol and 30C 1-triacontanol and lower concentrations of other alcohols such as 22C 1-docosanol, 24C 1-tetracosanol, 26C 1-hexacosanol, 27C 1-heptacosanol, 29C 1-nonacosanol, 32C 1-tridecanol and 34C 1-triacontanol.

In certain embodiments, the functional ingredient is at least one phytosterol, phytostanol, or combination thereof. As used herein, the phrases "stanol," "phytostanol," and "phytostanol" are synonymous. Phytosterols and stanols are naturally found in small amounts in many fruits, vegetables, nuts, seeds, grains, legumes, vegetable oils, bark and other plant sources. Sterols are a subgroup of steroids having a hydroxyl group at C-3. Generally, phytosterols have double bonds within the sterol core, such as cholesterol; however, the phytosterols may also comprise a substituted side chain (R) at C-24, such as ethyl or methyl, or an additional double bond. The structure of phytosterols is well known to those skilled in the art.

At least 44 naturally occurring phytosterols have been found and they are typically derived from plants such as corn, soybean, wheat and tung oil; however, they can also be produced synthetically to form compositions identical to those of nature or having properties similar to those of naturally occurring phytosterols. Non-limiting examples of suitable phytosterols include, but are not limited to, 4-desmethyl sterols (e.g., beta-sitosterol, campesterol, stigmasterol, brassicasterol, 22-dehydrobrassicasterol, and Δ 5-avenasterol), 4-monomethyl sterols, and 4, 4-dimethyl sterols (triterpene alcohols) (e.g., cycloartenol, 24-methylenecycloartanol, and cyclostanol (cyclostanol)).

As used herein, the phrases "stanol," "phytostanol," and "phytostanol" are synonymous. Phytostanols are saturated sterols that are present in only trace amounts in nature and can also be produced synthetically, such as by hydrogenation of phytosterols. Suitable phytostanols include, but are not limited to, beta-sitostanol, campestanol, cycloartanol and saturated forms of other triterpene alcohols.

Both phytosterols and phytostanols, as used herein, include a variety of isomers such as the alpha and beta isomers. The phytosterols and phytostanols of the present invention may also be in their ester form. Suitable methods for obtaining esters of phytosterols and phytostanols are well known to those of ordinary skill in the art and are disclosed in U.S. patent nos. 6,589,588, 6,635,774, 6,800,317 and U.S. patent publication No. 2003/0045473. Non-limiting examples of suitable esters of phytosterols and phytostanols include sitosterol acetate, sitosterol oleate, stigmasterol oleate, and their corresponding phytostanol esters. The phytosterols and phytostanols of the present invention may also include derivatives thereof.

Exemplary additives include, but are not limited to, carbohydrates, polyols, amino acids and their corresponding salts, polyamino 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, caffeine, flavoring and flavoring ingredients, astringent compounds, proteins or protein hydrolysates, surfactants, emulsifiers, plant extracts, flavonoids, alcohols, polymers, and combinations thereof.

In one embodiment, the composition further comprises one or more polyols. As used herein, the term "polyol" refers to a molecule containing more than one hydroxyl group. The polyol may be a diol, triol or tetraol containing 2, 3 and 4 hydroxyl groups respectively. The polyol may also contain more than 4 hydroxyl groups, such as pentahydric, hexahydric, heptahydric, and the like, containing 5,6, or 7 hydroxyl groups, respectively. In addition, the polyols may also be sugar alcohols, polyhydric alcohols or polyols as reduced forms of carbohydrates, in which the carbonyl groups (aldehydes or ketones, reducing sugars) have been reduced to primary or secondary hydroxyl groups. Non-limiting examples of polyols in some embodiments include maltitol, mannitol, sorbitol, lactitol, xylitol, isomalt, propylene glycol, glycerol (glycerol), threitol, galactitol, palatinose, reducing isomaltose, reducing xylo-oligosaccharides, reducing gentiooligosaccharides, reducing maltose syrup, reducing glucose syrup, and sugar alcohols or any other carbohydrate capable of being reduced that does not adversely affect taste.

Suitable amino acid additives include, but are not limited to, aspartic acid, arginine, glycine, glutamic acid, proline, threonine, theanine, cysteine, cystine, alanine, valine, tyrosine, leucine, arabinose, trans-4-hydroxyproline, isoleucine, asparagine, serine, lysine, histidine, ornithine, methionine, carnitine, aminobutyric acid (α -isomer, β -isomer, and/or δ -isomer), glutamine, hydroxyproline, taurine, norvaline, sarcosine, and salt forms thereof such as sodium or potassium salts or acid salts. The amino acid additives may also be in the D-or L-configuration and in the mono-, di-or tri-form of the same or different amino acids. In addition, these amino acids can, if appropriate, be the α -, β -, γ -and/or δ -isomers. In some embodiments, combinations of the above amino acids and their corresponding salts (e.g., their sodium, potassium, calcium, magnesium or other alkali or alkaline earth metal salts, or acid salts) are also suitable additives. The amino acids may be natural or synthetic. The amino acids may also be modified. A modified amino acid refers to any amino acid in which at least one atom has been added, removed, substituted, or a combination thereof (e.g., an N-alkyl amino acid, an N-acyl amino acid, or an N-methyl amino acid). Non-limiting examples of modified amino acids include amino acid derivatives such as trimethylglycine, N-methyl-glycine, and N-methyl-alanine. As used herein, modified amino acids encompass both modified and unmodified amino acids. Amino acids, as used herein, also encompasses both peptides and polypeptides (e.g., dipeptides, tripeptides, tetrapeptides, and pentapeptides), such as glutathione and L-alanyl-L-glutamine. Suitable polyamino acid additives include poly-L-aspartic acid, poly-L-lysine (e.g., poly-L-alpha-lysine or poly-L-epsilon-lysine), poly-L-ornithine (e.g., poly-L-alpha-ornithine or poly-L-epsilon-ornithine), poly-L-arginine, other polymeric forms of amino acids, and salt forms thereof (e.g., calcium, potassium, sodium, or magnesium salts, such as L-glutamic acid monosodium salt). The polyamino acid additive may also be in the D-configuration or the L-configuration. In addition, the polyamino acids may, if appropriate, be the alpha, beta, gamma, delta and epsilon isomers. In some embodiments, combinations of the above polyamino acids and their corresponding salts (e.g., their sodium, potassium, calcium, magnesium or other alkali or alkaline earth metal salts or acid salts) are also suitable additives. The polyamino acids described herein may also include copolymers of different amino acids. The polyamino acids may be natural or synthetic. The polyamino acid may also be modified such that at least one atom is added, removed, substituted, or a combination thereof (e.g., an N-alkyl polyamino acid or an N-acyl polyamino acid). As used herein, polyamino acid encompasses both modified and unmodified polyamino acids. For example, modified polyamino acids include, but are not limited to, polyamino acids having different Molecular Weights (MW), such as poly-L-a-lysine having a MW of 1,500, a MW of 6,000, a MW of 25,200, a MW of 63,000, a MW of 83,000, or a MW of 300,000.

Suitable sugar acid additives include, but are not limited to, aldonic acids, uronic acids, aldaric acids, alginic acids, gluconic acids, glucuronic acids, glucaric acids, galactaric acids, galacturonic acids, salts thereof (e.g., sodium, potassium, calcium, magnesium, or other physiologically acceptable salts) and combinations thereof.

Suitable nucleotide additives include, but are not limited to, inosine monophosphate ("IMP"), guanosine monophosphate ("GMP"), adenosine monophosphate ("AMP"), Cytosine Monophosphate (CMP), Uracil Monophosphate (UMP), inosine diphosphate, guanosine diphosphate, adenosine diphosphate, cytosine diphosphate, uracil diphosphate, inosine triphosphate, guanosine triphosphate, adenosine triphosphate, cytosine triphosphate, uracil triphosphate, alkali or alkaline earth metal salts thereof, and combinations thereof. The nucleotides described herein can also include nucleotide-related additives such as nucleosides or nucleobases (e.g., guanine, cytosine, adenine, thymine, uracil).

Suitable organic acid additives include any compound comprising a-COOH moiety, such as C2-C30 carboxylic acids, substituted hydroxy C2-C30 carboxylic acids, butyric (ethyl) acid, substituted butyric (ethyl) acid, benzoic acid, substituted benzoic acids (e.g., 2, 4-dihydroxybenzoic acid), substituted cinnamic acids, hydroxy acids, substituted hydroxy benzoic acids, anisic acid-substituted cyclohexyl carboxylic acids, tannic acid, aconitic acid, lactic acid, tartaric acid, citric acid, isocitric acid, gluconic acid, glucoheptonic acid, adipic acid, hydroxycitric acid, malic acid, fruit tartaric acid (fruitaric acid) (a blend of malic acid, fumaric acid, and tartaric acid), fumaric acid, maleic acid, succinic acid, chlorogenic acid, salicylic acid, creatine, caffeic acid, bile acid, acetic acid, ascorbic acid, alginic acid, isoascorbic acid, polyglutamic acid, glucono delta lactone, And alkali metal salt or alkaline earth metal salt derivatives thereof. In addition, the organic acid additive may also be in the D-configuration or the L-configuration.

Suitable organic acid additive salts include, but are not limited to, sodium, calcium, potassium, and magnesium salts of all organic acids, such as citrate, malate, tartrate, fumarate, lactate (e.g., sodium lactate), alginate (e.g., sodium alginate), ascorbate (e.g., sodium ascorbate), benzoate (e.g., sodium or potassium benzoate), sorbate, and adipate. Examples of the organic acid additive may optionally be substituted with at least one group selected from: hydrogen, alkyl, alkenyl, alkynyl, halogen, haloalkyl, carboxyl, acyl, acyloxy, amino, amido, carboxyl derivative, alkylamino, dialkylamino, arylamino, alkoxy, aryloxy, nitro, cyano, sulfo, thiol, imine, sulfonyl, thiolate, sulfinyl, sulfamoyl, carboxyalkoxy, carbonamide (carboxamido), phosphonyl, phosphinyl, phosphoryl, phosphino, thioester, thioether, anhydride, oximino, hydrazino, carbamoyl, phosphorus, or phosphonate. In particular embodiments, when present in a consumable (e.g., a beverage), the organic acid additive is present in the sweetener composition in an amount effective to provide a concentration from about 10ppm to about 5,000 ppm.

Suitable inorganic acid additives include, but are not limited to, phosphoric acid, phosphorous acid, polyphosphoric acid, hydrochloric acid, sulfuric acid, carbonic acid, sodium dihydrogen phosphate, and alkali or alkaline earth metal salts thereof (e.g., inositol hexaphosphate Mg/Ca).

Suitable bitter compound additives include, but are not limited to, caffeine, quinine, urea, bitter orange oil, naringin, quassia and salts thereof.

Suitable flavoring and flavor ingredient additives include, but are not limited to, vanillin, vanilla extract, mango extract, cinnamon, citrus, coconut, ginger, melaleuca (viridiflorol), almond kernel, menthol (including menthol without mint), grape skin extract, and grape seed extract. "flavoring agent" and "flavoring ingredient" are synonymous and may include natural or synthetic substances or combinations thereof. Flavoring agents also include any other substance that imparts a flavor and may include natural or non-natural (synthetic) substances that are safe for humans or animals when used in the generally accepted range. Non-limiting examples of proprietary flavoring agents includeNatural flavoring sweetness enhancer K14323(Damstadt, Germany), Symrise^TMSweetness Natural flavor masking Agents 161453 and 164126 (Symrise)^TMHall Minden (Germany), Natural Advantage^TMBitter taste blockers 1, 2, 9 and 10(Natural Advantage)^TMFrichard (Freehold, New Jersey, U.S. A.) and Surramask, N.J., USA^TM(Creative Research Management, Stockton, California, U.S. A.)).

Suitable polymeric additives include, but are not limited to, chitin, pectin, pectic acid, polyuronic acid, polygalacturonic acid, starch, food hydrocolloids or crude extracts thereof (e.g., acacia senegal (Fibergum)^TM) Gum acacia, carageenan), poly-L-lysine (e.g., poly-L-alpha-lysine or poly-L-epsilon-Lysine), poly-L-ornithine (e.g., poly-L- α -ornithine or poly-L-e-ornithine), polypropylene glycol, polyethylene glycol, poly (ethylene glycol methyl ether), polyarginine, polyaspartic acid, polyglutamic acid, polyethyleneimine, alginic acid, sodium alginate, propylene glycol alginate, and sodium alginate polyethylene glycol, sodium hexametaphosphate and salts thereof, and other cationic and anionic polymers.

Suitable protein or protein hydrolysate additives include, but are not limited to, Bovine Serum Albumin (BSA), whey protein (including fractions or concentrates thereof, such as 90% instant whey protein isolate, 34% whey protein, 50% hydrolyzed whey protein, and 80% whey protein concentrate), soluble rice protein, soy protein, protein isolates, protein hydrolysates, reaction products of protein hydrolysates, glycoproteins, and/or proteoglycans containing amino acids (e.g., glycine, alanine, serine, threonine, asparagine, glutamine, arginine, valine, isoleucine, leucine, norvaline, methionine, proline, tyrosine, hydroxyproline, and the like), collagen (e.g., gelatin), partially hydrolyzed collagen (e.g., hydrolyzed fish collagen), and collagen hydrolysates (e.g., porcine collagen hydrolysate).

Suitable surfactant additives include, but are not limited to, polysorbates (e.g., polyoxyethylene sorbitan monooleate (polysorbate 80), polysorbate 20, polysorbate 60), sodium dodecylbenzenesulfonate, dioctyl or dioctyl sodium sulfosuccinate, sodium lauryl sulfate, cetylpyridinium chloride (cetylpyridinium chloride), cetyltrimethylammonium bromide, sodium cholate, carbamoyl, choline chloride, sodium glycocholate, sodium taurodeoxycholate, lauroyl arginate, sodium stearoyl lactylate, sodium taurocholate, lecithin, sucrose oleate, sucrose stearate, sucrose palmitate, sucrose laurate, and other emulsifiers and the like.

Suitable flavonoid additives are classified as flavonols, flavones, flavanones, flavan-3-ols, isoflavones or anthocyanidins. Non-limiting example packages of flavonoid additivesIncluding but not limited to catechins (e.g., green tea extracts, such as Polyphenon)^TM60、Polyphenon^TM30 and Polyphenon^TM25 (Mitsui Norin co., ltd., Japan)), polyphenol, rutin (e.g., enzyme-modified rutin Sanmelin)^TMAO (San-fi Gen f.f.i., inc., Osaka, Japan), neohesperidin, naringin, neohesperidin dihydrochalcone, and the like.

Suitable alcohol additives include, but are not limited to, ethanol.

Suitable astringent compound additives include, but are not limited to, tannic acid, europium chloride (EuCl)₃) Gadolinium chloride (GdCl)₃) Terbium chloride (TbCl)₃) Alum, tannic acid, and polyphenols (e.g., tea polyphenols).

C. Concentrate

The invention also provides a concentrate comprising water and the blend of the invention or a composition comprising the blend of the invention (hereinafter "the concentrate of the invention").

The concentrates of the present invention comprise the blends of the present invention at a concentration of at least about 0.25 wt.% or more, such as at least about 0.3 wt.%, at least about 0.4 wt.%, at least about 0.5 wt.%, at least about 0.6 wt.%, at least about 0.7 wt.%, at least about 0.8 wt.%, at least about 0.9 wt.%, or at least about 1.0 wt.%, at least about 1.5 wt.%, at least about 2.0 wt.%, at least about 3.0 wt.%, or any range therebetween. In one embodiment, the concentrate is about 0.25 wt% to about 0.4 wt%.

The concentrates of the present invention are solutions, i.e., they are not cloudy and there are no precipitates or particulates present for at least about 6 hours after preparation. In some embodiments, the concentrate is clear by visual inspection for at least 1 day, at least 3 days, at least 7 days, at least 14 days, at least one month, at least 3 months, or at least 6 months or longer.

In one embodiment, the concentrate of the present invention is made from a super concentrate. The super concentrate was prepared by: (i) combining a related blend of the invention with water at room temperature to provide a mixture (both the blend of the invention and water are present in amounts required to provide the desired super-concentrate steviol glycoside concentration/wt.%) and (ii) stirring the mixture at room temperature for at least 10 minutes. The stirring time may vary depending on the blend and the amount of water used. Thus, the mixture may be stirred for at least 1 hour, at least 3 hours, at least 5 hours, at least 10 hours, or at least 24 hours. The resulting super concentrate was a cloudy mixture, i.e., not a solution.

The concentrate of the invention is prepared by: (i) diluting the super concentrate with water to the desired steviol glycoside concentration/wt% and (ii) mixing for at least 10 minutes. Also, the mixing time may vary. Thus, the mixture may be stirred for at least 1 hour, at least 24 hours, or at least 90 hours.

Alternatively, the concentrate of the invention is prepared by: (i) the relevant blend of the invention and water are combined at room temperature in the relevant amounts required to achieve the desired blend concentration/wt%, and (ii) mixed for at least 10 minutes. Also, the mixing time may vary. Thus, the mixture may be stirred for at least 1 hour, at least 24 hours, or at least 90 hours.

D. Beverage syrup

The present invention also provides beverage syrups comprising the blends of the present invention. In one embodiment, a method of making a beverage syrup includes combining one or more beverage syrup ingredients with a concentrate of the present invention. In one embodiment, the one or more beverage syrup ingredients are added to a concentrate to provide a beverage syrup.

In other embodiments, the concentrate of the present invention can be diluted prior to combining with the beverage syrup ingredient. Dilution may be done in one portion or in a continuous manner. The temperature for dilution is preferably the same temperature as when the beverage syrup ingredients are formulated, typically room temperature, but not higher than about 70 ℃ for steviol glycosides or other heat sensitive ingredients.

The skilled artisan recognizes that beverage syrup ingredients can be added alone or in combination. Additionally, solutions of dry beverage syrup ingredients can be made and used for addition to large volumes of water. Beverage syrup ingredients are typically added sequentially to a large volume of water to minimize potential adverse interactions between or effects on the ingredients. For example, temperature sensitive nutrients may be added during the relatively low temperature portion near the end of the manufacturing process. Similarly, flavors and flavor compounds are often added just prior to the completion of the syrup to minimize potential loss of volatile components and minimize any form of flavor loss. Acidification is often one of the last steps, typically performed before adding the heat sensitive, volatile and perfume materials. Thus, the flavor or flavor component or other volatile material and nutrients are typically added at the appropriate time and at the appropriate temperature.

Beverage syrup ingredients include, but are not limited to, the additional sweeteners, functional ingredients, and additives provided above.

The amount of additional sweetener in the beverage syrup can vary. In one embodiment, the beverage syrup comprises about 1ppm to about 10% by weight of an additional sweetener.

The amount of functional ingredient in the beverage syrup can vary. In one embodiment, the beverage syrup comprises from about 1ppm to about 10 wt.% functional ingredient.

The amount of additive in the beverage syrup can vary. In one embodiment, the beverage syrup comprises from about 1ppm to about 10% by weight of the additive.

The pH of the beverage syrup is typically from about 2.0 to about 5, such as from about 2.5 to about 4. The pH may be adjusted by the addition of a suitable acid or base, such as, but not limited to, phosphoric acid, citric acid, or sodium hydroxide.

The resulting beverage syrup can be packaged and optionally stored. Alternatively, the beverage syrup may be used substantially immediately to make a beverage, which is typically packaged for dispensing. The beverage syrup can also be dispensed to a bottling machine that packs beverages made by adding water and perhaps other materials like carbonation.

The beverage syrup may be a full-calorie beverage syrup such that a ready-to-drink beverage prepared from the beverage syrup has up to about 120 calories per 8 ounce serving.

The beverage syrup may be a medium calorie beverage syrup such that a ready-to-drink beverage prepared from the beverage syrup has up to about 60 calories per 8 ounce serving.

The beverage syrup may be a reduced calorie beverage syrup such that a ready-to-drink beverage prepared from the beverage syrup has up to about 40 calories per 8 ounce serving.

The beverage syrup may be a zero calorie beverage syrup such that a ready-to-drink beverage prepared from the beverage syrup has less than about 5 calories per 8 ounce serving.

E. Beverage and its preparing process

The invention also provides ready-to-drink beverages prepared from the beverage syrups described herein and methods of preparing ready-to-drink beverages. In some embodiments, the beverage syrup is a concentrate of the present invention, i.e., free of additional beverage ingredients.

Ready-to-drink beverages include carbonated beverages and non-carbonated beverages. Carbonated beverages include, but are not limited to, frozen carbonated beverages, enhanced sparkling beverages, colas, fruit flavored sparkling beverages (e.g., lemon-lime, orange, grape, strawberry, and pineapple), ginger sparkling liquors, soft drinks, and root sparkling liquors. Non-carbonated beverages include, but are not limited to, fruit juices, fruit flavored juices, fruit juice drinks, nectars, vegetable juices, vegetable flavored juices, sports drinks, energy drinks, enhanced water with vitamins, near water drinks (e.g., water with natural or synthetic flavoring agents), coconut water, tea-type drinks (e.g., dark tea, green tea, black tea, oolong tea), coffee, cocoa drinks, beverages containing a milk component (e.g., milk drinks, coffee containing a milk component, cappuccino (cafeau lait), milk tea, fruit milk drinks), beverages containing a grain extract, and smoothies.

A method of making a beverage includes mixing the beverage syrup described herein with an appropriate amount of dilution water.

Typically, the volume ratio of syrup to water is between 1:3 and 1:8, such as between 1:3 and 1:8, between 1:3 and 1:7, between 1:3 and 1:6, between 1:3 and 1:5, between 1:3 and 1:4, between 1:4 and 1:8, between 1:4 and 1:7, between 1:4 and 1:6, between 1:4 and 1:5, between 1:5 and 1:8, between 1:5 and 1:7, between 1:5 and 1:6, between 1:6 and 1:8, between 1:6 and 1:7, and between 1:7 and 1: 8. In one particular embodiment, the volume ratio of syrup to water is about 1: 5.5.

The temperature at which the mixing is carried out is preferably below about 70 ℃ to minimize degradation of the steviol glycosides.

In one embodiment, the beverage is a carbonated beverage (e.g., fountain drink or soft drink) and the dilution water is carbonated water. The beverage is typically dispensed for immediate consumption.

Other types of water that are typical in beverage manufacture and are used in the preparation of beverages are, for example, deionized water, distilled water, reverse osmosis water, carbonated water, purified water, demineralized water, and combinations thereof.

Beverages prepared from the concentrate or beverage syrup of the present invention comprise from about 400ppm to about 600ppm steviol glycosides, e.g., about 500 ppm.

In some embodiments, the blend of the present invention is the only sweetener, i.e., the only material that provides detectable sweetness to the beverage. Such beverages include, for example, carbonated beverages, such as cola.

The beverage may be a full calorie beverage having up to about 120 calories per 8 ounce serving.

The beverage may be a medium calorie beverage having up to about 60 calories per 8 ounce serving.

The beverage may be a low calorie beverage having up to about 40 calories per 8 ounce serving.

The beverage may be a zero calorie beverage having less than about 5 calories per 8 ounce serving.

Examples of the invention

In the following examples, "RebM 80" refers to a mixture of steviol glycosides containing at least 80% Reb M by weight (the remainder being mostly Reb D). The total steviol glycoside content of the mixture is at least 95%.

"A95" refers to a blend having the following contents:

a95 component	Percentage by HPLC
		Rebaudioside E	0.86
Rebaudioside O	1.37
		Rebaudioside D	63.95
Rebaudioside N	2.95
		Rebaudioside M	25.37
Rebaudioside A	1.32
		Stevioside	0.03
Rebaudioside C	0.01
		Rebaudioside B	0.22
Total steviol glycoside content	96.07

A process for obtaining a95 is provided in WO 2017/059414.

Reb M95 (crystalline form), Reb M80 (crystalline form), Reb M80 (amorphous form), Reb D95 (crystalline form), a95 (amorphous form), Reb a, Alpha (Reb a/Reb B blend), and glycosylated steviol glycoside (NSF02) were obtained from pure circle. Reb E95% was obtained from Blue California Blue corporation. Quillaja extract is a sample from Naturex (nirurex). Allulose (77% solids) was received from telai corporation (Tate & Lyle). Enzyme-modified isoquercitrin (EMIQ) was obtained from sanrong source (San Ei Gen). Alpha, beta and gamma-cyclodextrins, W6, W7 and W8, were obtained from Wacker Chemicals. S-8131, S-818 and S-651 are food grade ingredients, obtained from 4F laboratories (Lab 4F). All ingredients in this study were used without further processing or purification. Deionized water was used for all experiments.

Example 1: RebM80 replaced by Reb A or mogroside V (10-20 wt. -%)

A super concentrate was prepared by combining the indicated ingredients with water at room temperature (all 3 wt% total). The mixture was stirred for 30 minutes. The appearance of the super concentrate was observed at the following seven time points after stopping the stirring: 2 minutes, 7 minutes, 12 minutes, 17 minutes, 22 minutes, 27 minutes, and 30 minutes.

Table 2: replacement of amorphous RebM80 with Reb A and mogroside V

The control RebM80 was amorphous, and initially the super concentrate was clear after stirring, but quickly became cloudy. Replacement of RebM80 with Reb a and mogroside V improved solubility, i.e., the duration of clarification after mixing.

Some of the super concentrate was diluted to 0.3 wt% with water and stirred for the indicated time. The observations were recorded as follows:

table 3: 0.3 wt% dilution

Sample (I)	Time of stirring	Appearance of the product
			Control	2-5 hours	Turbidity
2A (alternative 10%)	2-5 hours	Turbidity lower than control
			4A (replacement 20%)	2-5 hours	Clarification
2A (alternative 10%)	60 hours	Turbidity lower than control
			4A (replacement 20%)	60 hours	Clarification
Control	15 hours	Turbidity
			2M (alternative 10%)	15 hours	Clarification
3M (alternative 15%)	15 hours	Clarification
			5M (alternative 30%)	15 hours	Clarification
Control	40 hours	Turbidity
			2M (alternative 10%)	40 hours	Clarification
3M (alternative 15%)	40 hours	Clarification
			5M (alternative 30%)	40 hours	Clarification

Example 2: RebM80 replacement with Reb A (20-35 wt. -%)

A 0.333 wt% sample of lemon-lime containing amorphous RebM80 and replacing 20-35 wt% with Reb a was prepared with water and stirred for 5 hours. The appearance of the sample was recorded after 5 hours as follows:

table 4: appearance of 0.333 wt% lemon-lime sample

Example 3: 1 wt.% concentrate RebM80 with Reb A instead

A1 wt% aqueous concentrate solution was prepared with amorphous RebM80 and Reb A replacing 10-25 wt% and stirred for 3-23 hours. The appearance of the samples was recorded at several time points after stirring: 3 hours, 5 hours, 7 hours, and 23 hours. The appearance of the sample was observed as follows:

table 5: appearance of 1 wt% RebM80/Reb A sample

Example 4: RebM80 with Alpha (RebA/RebB blend)

Lemon-lime beverages (all with a steviol glycoside concentration of 0.338 wt%) were prepared by combining the ingredients listed below with a citric acid buffer and stirring. The appearance of the beverage was observed at several time points.

Table 6: effect of addition of Alpha and RA 95 on lemon & lime beverages based on Reb M80 (amorphous) formula

Example 5: effect of various solubilizing assistants

Samples were prepared having the weight% shown below. The appearance of the sample is reported as follows:

table 7: summary of the Effect of combinations of different steviol glycosides and solubilization adjuvants on Reb M/Reb D solubility stability in concentrated syrups

Example 6: RebM80 replacement with EMIQ blend

Lemon-lime samples with the indicated weight% were prepared by combining the ingredients listed below with a citrate buffer and stirring. The appearance after 1 day was observed as shown:

table 8: lemon-lime samples containing RebM80 and EMIQ

Example 7: reb A and Mog V for crystalline RebM80

A 0.3 wt% sample was prepared with water and the ingredients shown below. The sample was stirred for 20 hours. After the stirring was stopped, the appearance of the sample was recorded as follows:

table 10: crystalline RebM80 and Reb A, Mog V or Reb A/Mog V substitutions