Cargill Inc.

Evolva Sa

Cargill Dow Polymers LLC

Nature Work, Llp

Carghill, Incorporated

Evolva, Inc.

Ting Liu Carlson

James C Anderson

Dan S Gaspard

Robert J Brower, Iii

Jeffrey John Kolstad

Aharon Eyal

Vineet Rajgarhia

Arlene M Fosmer

Richard Nygaard

Stacey Olson

John N Starr

Kristopher T Mortenson

Nicole Paulson

Maribeth Rasmussen

Vassily Hatzimanikatis

Belit Flores

Veronique Douchin

Simon Carlsen

Guo-Hua Zheng

Hans Peter Smits

Troy Allen Rhonemus

Christopher Austin Tyler

Manuel Quiros Asensio

Andrew Keith Ohmes

Sean Acie Smith

Michael Alan Mortenson

Aron Broman Erickson

Dan Gaspard

Ariene M Fosmer

Jenna Helgeson

Tougeu Vang

Anton Woo

Eugene Max Peters, Jr

Karen A Thornton

Brian D Guthrie

Nathan Edward Knutson

Melanie Jean Goulson

Robert Joshua Brower Iii

Robert J Brower

Timothy Lindgren

Robert J Iii Brower

Novel steviol glycoside compounds characterized by a first group of four glucopyranose residues attached via the number 13 carbon (C13) of the steviol moiety and a second group of two or three glucopyranose residues attached via the number 19 carbon (C19) of the steviol moiety are described, and exemplified by compounds 1-4. These compounds can be present in a composition with other steviol glycosides (e.g., Reb D and Reb M) to enhance their solubilities. Accordingly, the novel compounds can facilitate the preparation of aqueous compositions having a higher concentration of steviol glycosides. A steviol glycoside composition including one or more of compounds 1-4 can be used as a sweetener composition to sweeten other compositions (sweetenable compositions) such as foods, beverages, medicines, oral hygiene compositions, nutraceuticals, and the like.

Steviol glycoside compounds, compositions for oral ingestion or use, and method for enhancing steviol glycoside solubility

Sweetener compositions having particular glycoside compositions are described herein. The glycoside compositions include rebaudioside D and/or rebaudioside M that are combined with other glycosides such as rebaudioside E, rebaudioside G, rebaudioside N and/or rebaudioside O. The sweetener compositions can also include one or more bulking agents or other ingredients. The sweetener compositions can be used in foods and beverages.

Glycoside compositions

Disclosed are methods of releasing or enriching for steviol glycosides produced by yeast. The disclosed methods enhance or improve the release or enrichment of the steviol glycosides.

Heat treatment to produce glycosides

Disclosed are methods for producing steviol glycosides, such as rebaudioside D and rebaudioside M, using engineered yeast. The methods include at least two phases: first and second phases where a glucose-containing feed composition is provided to the medium in different modes of feeding in each phase, such as variable feeding and then constant feeding. The two phase feeding can result in a growth rate that is slower in the second phase than in the first phase, and consequently increased steviol glycoside production rates, reduced fermentation times, and reduced biomass concentrations.

Fermentation methods for producing steviol glycosides with multi-phase feeding

The invention relates to the use of adsorb/desorb chromatography to prepare enriched compositions comprising rebaudioside B and/or rebaudioside D. Compositions with enriched rebaudioside-B and/or rebaudioside-D components may be prepared from-derived glycoside compositions using an adsorb-desorb chromatography process where the stationary phase of the chromatography bed comprises a macroporous neutral adsorbent resin.

Method for the enrichment of rebaudioside b and/or rebaudioside d in stevia-derived glycoside compositions using adsorb-desorb chromatography with a macroporous neutral adsorbent resin

Novel steviol glycoside compounds characterized by a first group of four glucopyranose residues attached via the number 13 carbon (C13) of the steviol moiety and a second group of two or three glucopyranose residues attached via the number 19 carbon (C19) of the steviol moiety are described, and exemplified by compounds 1-4. These compounds can be present in a composition with other steviol glycosides (e.g., Reb D and Reb M) to enhance their solubilities. Accordingly, the novel compounds can facilitate the preparation of Compound name (C-13) aqueous compositions having a higher concentration of steviol glycosides. A steviol glycoside composition including one or more of compounds 1-4 can be used as a sweetener composition to sweeten other compositions (sweetenable compositions) such as foods, beverages, medicines, oral hygiene compositions, nutraceuticals, and the like.

Disclosed arc methods of releasing or enriching for steviol glycosides produced by yeast. The disclosed methods enhance or improve the release or enrichment of the steviol glycosides.

Disclosed are methods for producing steviol glycosides, such as rebaudioside D and rebaudioside M, using engineered yeast. The methods include growing yeast on non-fermentative carbon sources. Other methods include growing yeast on one or more polysaccharides in which saccharification and fermentation of the polysaccharides occurs simultaneously.

Methods for producing steviol glycosides in engineered yeast

Disclosed are methods for producing steviol glycosides, such as rebaudioside D and rebaudioside M, using engineered yeast. In some embodiments, the methods include fermenting with a yeast at a high pH such as of about 5.8 or greater. In some embodiments, the methods can be carried out by first growing the yeast at a lower first pH, and then adjusting the pH to a higher pH.

Fermentation methods for producing steviol glycosides using high pH and compositions obtained therefrom

There is described a process for preparing a food or beverage composition having sweetness and a low glycemic index that entails incorporating in the composition a low glycemic index product comprising sucrose and an acceptor selected from the group consisting of a sugar and a sugar alcohol having free hydroxyl groups at one or more of carbon positions numbers 2, 3 and 6 that can accept a glucose unit from sucrose, the blend having been reacted with a glucansucrase enzyme. Also disclosed is a process for reducing glycemic index of a food or beverage composition that entails introducing into the food or beverage composition a low glycemic index product comprising a blend of sucrose and a syrup or syrup solids comprising an acceptor selected from the group consisting of a sugar and a sugar alcohol having a free hydroxyl groups at one or more of carbon positions numbers 2, 3 and 6 that can accept a glucose unit from sucrose, the blend having been reacted with a glucansucrase enzyme.

Use of low-glycemic sweeteners in food and beverage compositions

The invention provides methods and materials related to the production of lactic acid. Specifically, the invention provides methods for producing lactic acid using a crabtree-negative yeast, such as of theandgenera, which have been transformed with a lactate dehydrogenase gene.

Methods for the synthesis of lactic acid using crabtree-negative yeast transformed with the lactate dehydrogenase gene

Growing community of inventors

Marietta, SC, United States of America

Ting Liu Carlson