Cargill Inc.

Adam T Zarth

Dan S Gaspard

Kristopher T Mortenson

Skye Doering

Adam John Steinbach

Michael Alan Mortenson

Erin Kathleen Marasco

Wade Nolan Schmelzer

Rama Krishna Sarangapani

A solubilized steviol glycoside composition including one or more steviol glycosides and one or more steviol glycoside solubility enhancers can be used as a sweetener composition to sweeten other compositions (sweetenable compositions) such as foods, beverages, medicines, oral hygiene compositions, pharmaceuticals, nutraceuticals, and the like.

Steviol glycoside solubility enhancers

A readily dissolvable steviol glycoside composition comprising a steviol glycoside and a dissolution enhancer compound in an amount effective to increase dissolution of the steviol glycoside.

Readily dissolvable steviol glycoside compositions

A sensory modifier can provide a steviol glycoside composition with modified sensory attributes, e.g., reduced sweetness linger or reduced bitterness. One such sensory modifier includes a salt fraction and an acid fraction. The salt fraction may include a salt of a monocaffeoylquinic acid and/or a salt of a dicaffeoylquinic acid. The acid fraction may include a monocaffeoylquinic acid and/or a dicaffeoylquinic acid. The salt fraction is preferably at least 50 wt % of sensory modifier.

Sensory modifiers

A steviol glycoside composition with reduced surface tension. The reduced surface tension steviol glycoside composition includes an aqueous solution of a steviol glycoside and a surface tension reducing compound in an amount effective to reduce surface tension. Method for reducing surface tension in a steviol glycoside solution includes contacting a steviol glycoside and a surface tension reducing compound.

Steviol glycoside compositions with reduced surface tension

Various embodiments disclosed relate to stabilized steviol glycoside malonic acid esters and methods of making the same. A composition includes one or more steviol glycoside malonic acid esters (SGMAs) or salts thereof. The composition also includes a stabilizer including one or more caffeoyl-substituted quinic acids or salts thereof. The composition can be a beverage or beverage concentrate having a pH of 1.7 to 4, and/or the composition can have a mass ratio of the one or more SGMAs, salts thereof, or combination thereof to the stabilizer of 1:5 to 3:1.

Stabilized steviol glycoside malonic acid esters

A method for making a caffeoylquinic composition from a botanical source is disclosed. The method may include chromatographing an extract of biomass on an ion exchange stationary phase and obtaining an eluent comprising a caffeoylquinic composition. The biomass may be stevia or yerba mate, for example. The caffeoylquinic composition includes one or more of monocaffeoylquinic acid, dicaffeoylquinic acid, and salts of the foregoing.

Methods for making botanical extract composition

Methods are described herein for making a composition comprising at least one of caffeic acid, monocaffeoylquinic acids, and dicaffeoylquinic acids, and salts thereof.

Methods for making yerba mate extract composition

A method for making a caffeoylquinic composition from a botanical source is disclosed. The method may include chromatographing an extract of biomass on an ion exchange stationary phase and obtaining an eluent comprising a caffeoylquinic composition. The biomass may beor yerba mate, for example. The caffeoylquinic composition includes one or more of monocaffeoylquinic acid, dicaffeoylquinic acid, and salts of the foregoing.

Growing community of inventors

St. Louis Park, MN, United States of America

Adam T Zarth