The Coca-Cola Company

George A King

Indra Prakash

Grant E DuBois

Grant E Dubois

Rafael Ignacio San Miguel

Mani Upreti

Kelly H Sepcic

Rafael I San Miguel

Guillermo A Iacobucci

Josef Klucik

Anish Mehta

Newton White

Prashanthi Jella

Kelly H Specic

Deepthi K Weerasinghe

John R Benemann

Jacob H Goldstein

Newton R White

The present invention relates generally to improving the taste of natural high-potency non-caloric or low-caloric sweeteners and compositions sweetened therewith. In particular, the present invention relates to compositions that can improve the tastes of natural high-potency non-caloric or low-caloric sweeteners by imparting a more sugar-like taste or characteristic. In particular, the compositions and methods provide a more sugar-like temporal profile, including sweetness onset and sweetness linger, and/or a more sugar-like flavor profile, including osmotic taste.

Natural high-potency sweetener compositions with improved temporal profile and/or flavor profile, methods for their formulation, and uses

Exemplary embodiments of this invention encompass a method for purifying a low purity steviol glycoside composition. In particular, this invention relates to a method for purifying low purity steviol glycoside compositions to obtain substantially pure steviol glycoside compositions comprising approximately 95% or greater steviol glycosides and approximately 75% or greater rebaudioside A with a single crystallization step.

Rebaudioside a composition and method for purifying rebaudioside a

The present invention relates generally to tabletop sweetener compositions comprising non-caloric or low-caloric natural high-potency sweeteners and methods for making and using them. In particular, the present invention relates to different forms of tabletop sweetener compositions comprising at least one non-caloric or low-caloric natural high-potency sweeteners in combination with at least one bulking agent, or at least one sweet taste improving composition, or at least one anti-caking agent, or combinations thereof. The present invention also relates to tabletop compositions and methods that can improve the tastes of non-caloric or low-caloric natural high-potency sweeteners by imparting a more sugar-like taste or characteristic. In particular, the tabletop compositions and methods provide a more sugar-like temporal profile, including sweetness onset and sweetness linger, and/or a more sugar-like flavor profile.

Natural high-potency tabletop sweetener compositions with improved temporal and/or flavor profile, methods for their formulation, and uses

Exemplary embodiments of this invention encompass a method for purifying crude rebaudioside A. In particular, this invention relates to a method for purifying crude rebaudioside A compositions comprising purities from approximately 40% to approximately 95% rebaudioside A to obtain a substantially pure rebaudioside A product with a single crystallization step. Resulting polymorph and amorphous forms of rebaudioside A and methods for preparing polymorph and amorphous forms of rebaudioside A from crude rebaudioside A compositions and substantially pure rebaudioside A compositions also are disclosed.

Rebaudioside A composition and method for purifying rebaudioside A

The present invention relates generally to improving the taste of sweetener compositions having enhanced sweetness. In particular, the present invention relates to compositions that can improve the tastes of sweetness enhanced sweetener compositions including at least one sweetness enhancer and at least one sweetener by imparting a more sugar-like taste or characteristic. In particular, the compositions and methods provide at least one sweetness enhancer, at least one sweetener comprising a carbohydrate sweetener, a natural-high-potency sweetener, a synthetic high-potency sweetener, or a combination thereof, and at least one sweet taste improving composition.

Sweetener compositions having enhanced sweetness and improved temporal and/or flavor profiles

The present invention relates generally to sweetness enhancers capable of enhancing the sweet taste of sweetener compositions and the sweetener compositions produced therefrom. In particular, the present invention relates to sweetener compositions comprising sulfamates capable of enhancing the sweetness of the sweetener composition.

Sweetness enhancers, sweetness enhanced sweetener compositions, methods for their formulation, and uses

Substituted pyrazinium compounds having at least one polar group such as hydroxyl, carboxyl, carbamido or sulfonoxy can act as high energy electron carriers in photosynthetic processes such as those employing chlorophyll and a reduction enzyme. Such processes with the pyrazinium compounds can produce ammonia and hydrogen.

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Atlanta, GA, United States of America

George A King