Techniques to Increase Sweetener Solubility

A stable and soluble natural sweetener composition that has a pleasant taste profile similar to sugar without bitterness or aftertaste. The composition uses stevia glycosides and a natural emulsifier to enhance the solubility of the stevia glycosides in water.

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A sweetening composition comprising rebaudioside D and a stevioside composition that provides a complete rebaudioside D solubilization in water. This sweetening composition solves the problem of rebaudioside D's poor solubility and allows using it as a low-calorie sweetener. The solubility is enhanced by blending rebaudioside D with stevioside at specific ratios.

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In recent years, the worldwide increase in lifestyle diseases and metabolic disorders has been ascribed to the excessive consumption of sucrose and added sugars. For this reason, many approaches have been developed in order to replace sucrose in food and beverage formulations with alternative sweetening compounds. The raising awareness concerning the synthetic sweeteners due to their negative impact on health, triggered the need to search for alternative substances. Natural sweeteners may be classified in: (i) non-nutritive (e.g., neohesperidine dihydrochalcone, thaumatin, glycyrrhizin mogroside and stevia) and (ii) bulk sweeteners, including both polyols (e.g., maltitol, mannitol, erythritol) and rare sugars (e.g., tagatose and allulose). In this review we discuss the most popular natural sweeteners and their application in the main food sectors (e.g., bakery, dairy, confectionary and beverage), providing a full understanding of their impact on the textural and sensory properties in comparison to sucrose. Furthermore, we analyze the use of natural sweeteners in blends, which in addi... Read More

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At present, with the continuous improvement of living standards, people are paying increasing attention to dietary nutrition and health. Low sugar and low energy consumption have become important dietary trends. In terms of sugar control, more and more countries have implemented sugar taxes in recent years. Hence, as the substitute for sugar, low-calorie sweeteners have been widely used in beverage, bakery, and confectionary industries. In general, low-calorie sweeteners consist of high-intensity and low-calorie bulk sweeteners (some rare sugars and sugar alcohols). In this review, recent advances and challenges in low-calorie bulk sweeteners are explored. Bioproduction of low-calorie bulk sweeteners has become the focus of many researches, because it has the potential to replace the current industrial scale production through chemical synthesis. A comprehensive summary of the physicochemical properties, physiological functions, applications, bioproduction, and regulation of typical low-calorie bulk sweeteners, such as D-allulose, D-tagatose, D-mannitol, sorbitol, and erythritol, is ... Read More

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For health and safety reasons, the search for green, healthy, and low-calorie sweeteners with good taste has become the demand of many consumers. Furthermore, the need for sugar substitutes of natural origin has increased dramatically. In this review, we briefly discussed the safety and health benefits of stevia sweeteners and enumerated some examples of physiological functions of steviol glycosides (SGs), such as anti-inflammatory, anti-obesity, antihypertensive, anti-diabetes, and anticaries, citing various evidence related to their application in the food industry. The latest advances in emerging technologies for extracting and purifying SGs and the process variables and operational strategies were discussed. The impact of the extraction methods and their comparison against the conventional techniques have also been demonstrated. These technologies use minimal energy solvents and simplify subsequent purification stages, making viable alternatives suitable for a possible industrial application. Furthermore, we also elucidated the potential for advancing and applying the natural swe... Read More

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Natural sweeteners generally refer to a sweet chemical component directly extracted from nature or obtained through appropriate modifications, mainly secondary metabolites of plants. Compared to the first-generation sweeteners represented by sucrose and the second-generation sweeteners represented by sodium cyclamate, natural sweeteners usually have high sweetness, low-calorie content, good solubility, high stability, and rarely toxic side effects. Historically, researchers mainly focus on the function of natural sweeteners as substitutes for sugars in the food industry. This paper reviews the bioactivities of several typical natural sweeteners, including anti-cancer, anti-inflammatory, antioxidant, anti-bacterial, and anti-hyperglycemic activities. In addition, we have summarized the extraction, physicochemical properties, and application of natural sweeteners. The article aimed to comprehensively collate vital information about natural sweeteners and review the potentiality of tapping bioactive compounds from natural products. Hopefully, this review provides insights into the furth... Read More

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This study investigated the effects of various binary sweetener mixtures on sweetness enhancement and their interactions with sweet or bitter taste receptors, focusing on sensory perception and receptor activity. Acesulfame K or saccharin was mixed with allulose, aspartame, erythritol, fructose, glucose, or sucrose to match a target sucrose sweetness. The effects of the mixtures on sweet and bitter taste receptors (in the human embryonic kidney 293 cells) and sensory taste intensities were evaluated. Sweetness enhancement at the sweet taste receptor level was observed in some cases, with several monosaccharides reducing the acesulfame K- or saccharin-induced bitter taste receptor activity. Combining acesulfame K or saccharin with any of the six sweeteners perceptually enhanced sweetness (60% 100% in 50:50 ratio), correlating with a reduction in inherent bitterness (35% 63% in 50:50 ratio). This finding suggests that sweetness perception likely increased because the monosaccharides mitigate the activation of bitter receptors caused by high-potency sweeteners.

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A mixture of stevioside and rebaudioside D that provides a complete solubility of rebaudioside D in water. This allows for a synergistic blend of steviol glycosides with improved taste over rebaudioside A alone. The stevioside disrupts rebaudioside D's crystal structure, lowers the energy required to dissolve it in water, and masks its taste. This enables commercial use of rebaudioside D as a sweetener.

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A natural, stable and soluble sweetener composition using stevia extracts as a sugar substitute. The composition mixes stevia glycosides with a natural emulsifier extracted from the Quillaja tree. The emulsifier enhances the solubility of stevia glycosides in water to prevent precipitation and stabilize the sweetener solution.

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Solubilized steviol glycoside solutions containing steviol glycosides like rebaudioside A and D in high concentrations for use as sweeteners in foods, beverages, dental products, pharmaceuticals, nutraceuticals, etc. The solutions use solubility enhancers like hydroxycinnamic acids to improve the solubility of steviol glycosides that have low solubility. The enhancers allow the steviol glycosides to stay dissolved at concentrations above 0.2% or even 10% or more.

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Steviol glycoside compositions with reduced surface tension. The compositions contain one or more steviol glycosides and one or more surface tension reducing compounds like natural acids. The surface tension reducing compounds are added in amounts effective to reduce the surface tension of the steviol glycoside solution. The compositions are useful for making low-calorie beverages and other products that retain a sweet taste from the steviol glycosides but have improved wetting and foaming properties. The surface tension reduction allows making carbonated drinks, dry drink mixes, etc. with stevia that perform better compared to stevia solutions without surface tension reducers.

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An efficient process for purifying steviol glycosides from the Stevia rebaudiana plant to obtain high-purity compositions that are soluble in water. The process involves dissolving the starting material in aqueous alcohol, cooling it to precipitate out the glycosides, separating the crystals, and drying them.

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Emerging high-phenolic sweeteners impart a sweet taste to foods and beverages, and are desirable sugar alternatives. Most refined sugars have a low antioxidant content due to polyphenol degradation occurring during sugar refining. Natural sweeteners such as honey, molasses, and dark brown sugar possess moderate to high phenolic content. Other phytochemicals found in natural sweeteners are carotenoids, organic acids, and terpenoids. Additionally, molasses and syrups synthesised from anthocyanin-rich fruits and roots contain anthocyanins apart from flavonoids. Non-nutritive sweeteners, such as sugar alcohols, are low in calories besides their sweet taste. Sweet proteins, dihydrochalcones, phenolics, and terpenoid derivatives are emerging sweeteners. These sweet substances are effective antioxidants that could help reduce oxidative stress in the human body although the amount ingested is usually low. The present review emphasised specific natural, high-phenolic, and other sweet compounds, and examined the antioxidative characteristics of these sweeteners. The risk of excessive ingestion... Read More

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A stevia sweetener that combines partially glycosylated glycosides with regular steviol glycosides to improve solubility and taste over regular stevia extracts. The partially glycosylated compounds are made by controlling the glycosylation process. The composition contains less than 70% partially glycosylated glycosides with the remainder being regular steviol glycosides like rebaudioside A. The mixture is heated and cooled to dissolve and stabilize the glycosides.

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A complex of rebaudioside D mixed with carbohydrates or vitamins that increases the solubility of rebaudioside D in water while retaining its sweet taste. The complex allows rebaudioside D to be dissolved in water at higher concentrations than before, making it more suitable as a calorie-free sweetener. The complex is formed by melting rebaudioside D with a carbohydrate or vitamin compound and cooling it to solidify.

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New, soluble steviol glycosides that can be used as sweeteners in food, beverage, personal care, and pharmaceutical products. The glycosides are isomers of known steviol glycosides like rebaudioside M and D. They are produced using fermentation or extraction from plants. Mixing these isomers with low-solubility steviol glycosides like rebaudioside M improves their solubility in water, making them more useful as sweeteners.

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A sweetener composition that uses specific glycosylated steviol glycosides, derived from the Stevia plant, along with other steviol glycosides to improve solubility and taste compared to existing Stevia extracts. The compositions containing specific ratios of glycosylated steviol glycosides and other steviol glycosides. The glycosylated steviol glycosides can be partially glycosylated or contain multiple glycosylation. The compositions can be prepared by mixing and heating the glycosides in water to dissolve and then cooling or spray drying/crystallizing. The treated compositions have improved solubility and taste in liquid applications compared to untreated stevia extracts.

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A process for making highly soluble Stevia sweetener using temperature gradient solubilization. It involves dissolving Stevia extract in water under specific temperature conditions to create a concentrated solution. This concentrated solution has much higher solubility of the sweet glycosides compared to their crystalline forms. The concentrated solution can then be spray dried to obtain a highly soluble Stevia sweetener powder.

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Natural sweeteners are considered suitable and a health-promoting alternative to sucrose. The industrial production of these molecules involves chemical and physical treatments and the main extraction methods applied are based on the use organic solvents. The proposition of new technologies with environmental appeal, called "green" methods, can be considered in the extraction and purification of natural sweetening compounds. Alternative sugars as polyols (xylitol, erythritol and mannitol) and rare monosaccharides (D-tagatose), sweet proteins (thaumatin), plant secondary metabolites (phyllodulcin, glycyrrhizin and steviol glycosides) are recognized as natural sweeteners with industrial potential for use in food and beverages. In this chapter, we will address the main methods of extraction and purification of these natural sweetening compounds obtained from vegetable or microbial matrices, focusing on emerging technologies such as ultrasound-assisted extraction, microwave-assisted extraction, ionic liquids, membrane technology and high pressure, among others.

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Highly soluble steviol glycosides compositions that are useful as sweeteners and food additives. The compositions contain specific steviol glycosides, such as rebaudioside M and rebaudioside D, in combination with solubility enhancers like hydroxycinnamic acids. These compositions provide improved solubility and taste profiles compared to individual steviol glycosides.

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A process to obtain highly soluble forms of stevia sweetener using a temperature-gradient solubilization method. The process involves solubilizing stevia sweetener powder in water under specific heating and cooling conditions to produce a highly stable concentrated solution. The solution is then spray dried to obtain a highly soluble stevia sweetener powder.

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A method to produce a stable high-concentration solution of rebaudioside D, a natural sweetener from stevia, that doesn't reprecipitate over time. It involves dispersing the rebaudioside D in water at 40-100°C with high shear stirring and optionally using a defoaming agent like citric acid to reduce foam.

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Sweeteners that use novel steviol glycosides to improve solubility and taste compared to existing stevia sweeteners. The glycosides are derived from the stevia plant and can be produced using fermentation. These glycosides have higher molecular weights and branched sugar chains that enhance solubility of other glycosides. They can be combined with other steviol glycosides like rebaudioside M and D to create sweeteners for foods, drinks, etc.

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Compositions containing rebaudioside M and rebaudioside D with improved aqueous solubility and methods of preparing the same. The compositions provided herein exhibit improved aqueous solubility over known forms and compositions. The present invention also relates to sweetened compositions, e.g. beverages, comprising the compositions with improved water solubility in addition to methods for preparing such sweetened compositions.

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The invention provides soluble forms or compositions of the stevia-derived sweetener rebaudioside D that can dissolve in water without heat treatment. The compositions contain purified rebaudioside D combined with additives like polyols, stevia non-glycosides, molasses, or caramel. The additives enhance rebaudioside D solubility when dissolved in water or aqueous alcohol.

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Solubilized stevia sweeteners with enhanced solubility and improved taste compared to conventional stevia extracts. The solubility of rebaudioside D, rebaudioside M and other minor steviol glycosides is enhanced by using steviol glycoside solubility enhancers like chlorogenic acid derivatives. This allows making higher concentration stevia solutions for sweetening food and drinks without off-taste.

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A dry blend of steviol glycosides that offers improved solubility for use as a low calorie sweetener in food and beverages. The dry blend contains a specific ratio of steviol glycosides including Reb A, Reb D and Reb M.

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Sweetener synergy is the phenomenon in which certain combinations of sweeteners work more effectively than the theoretical sum of the effects of each components. It provides benefits in reducing sweetener dosages and improving their sweetness. Many mixtures of sweeteners with synergistic effects have been reported up to now. Both artificial high-intensity sweeteners and natural sweeteners are popularly used in sweetener mixtures for synergism, although the former seem to display more potential to exhibit synergy than the latter. Furthermore, several evaluation methods to investigate sweetener synergy have been applied, which could lead to discrepancies in results. Moreover, structurally dissimilar sweeteners could cooperatively bind at the different sites in the sweet taste receptor T1R2/T1R3 to activate the receptor, and their hydration characters/packing characteristics in solvents could affect their interaction with the receptor, providing the preliminary explanations for the molecular basis of sweetener synergy. In this article, we firstly present a systematic review, analysis an... Read More

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A natural sweetener composition using enzymatically modified stevia extracts to create a better tasting, less bitter, natural sweetener to replace sugar in foods and drinks. The composition includes transglycosylated versions of the stevia glycosides Rebaudioside A and Stevioside. The transglycosylated versions have added glucose molecules attached via alpha-1,6 glycosidic bonds. This modification improves the taste, reducing bitterness and off-flavors compared to unmodified stevia extracts.

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Sweetener compositions containing steviol glycosides, salts, and other natural or synthetic sweeteners with improved solubilities and sensory profiles compared to plain mixtures. The improved compositions include reb A, reb B, salts, and other sweeteners like glucose. The presence of salts and sugars from hydrolyzing reb A and reb B enhances solubility and taste compared to purified reb A and reb B alone.

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Compositions containing rebaudioside M and rebaudioside D with improved aqueous solubility for sweeteners and other applications. The compositions are disordered crystalline forms of rebaudioside M and rebaudioside D. They can be prepared by heating a mixture of the two compounds and then removing solvent to concentrate the solution. The compositions have higher solubility compared to pure rebaudioside M crystals and other forms, making them useful for sweetening beverages.

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Producing highly soluble compositions containing purified steviol glycosides, particularly rebaudioside D from Stevia extract. The compositions can dissolve significant amounts of rebaudioside D in water without heat treatment. The compositions can contain rebaudioside D combined with other ingredients like polyols, non-glycoside fractions of Stevia, molasses or caramel to increase solubility.

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A process for purifying steviol glycosides from the Stevia rebaudiana plant using alcohol and temperature cycling. The process involves dissolving the starting material in aqueous alcohol, cooling and holding the solution to crystallize the purified steviol glycosides, separating and drying the crystals. This process can produce highly purified steviol glycosides with improved solubility compared to existing purification methods.

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The demands for better-tasting alternative sweeteners have driven efforts to improve the sensory properties of rebaudioside A (Reb-A), such as glycosylation and blending with bulk sweeteners. This study attempted to (i) investigate the sensory profiles of a novel sweetener, glycosyl rebaudioside A (gReb-A), and its 1:1 mixtures with erythritol or maltitol, and (ii) compare between the sensory characteristics in an aqueous solution and lemonade.The concentrations of the sweeteners were prepared to match the sweetness intensity of a 7% (w/v) sucrose solution using relative sweetness values determined using the two-alternative forced-choice test. Eight trained panelists identified sensory profiles of the sweeteners in an aqueous solution and lemonade using a descriptive analysis protocol. gReb-A had significantly less bitterness and lingering sweetness than Reb-A did, eliciting a sensory profile similar to that of sucrose. The mixture of gReb-A and erythritol was not sensorially differentiated from the sucrose in the aqueous solution. Blending with maltitol significantly enhanced the sw... Read More

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Stevia sweetener compositions with improved solubility and taste profiles compared to existing stevia extracts. The compositions contain rebaudioside A, rebaudioside B, salts, and other sweeteners like sucrose. The specific ratios of RA, RB, salt, and other sweeteners provide a sweetener with increased solubility compared to pure RA or RB. The addition of glucose from hydrolysis and salts seems to stabilize the stevia glycosides in solution. This allows the stevia composition to be used as a powdered table top sweetener, for example, rather than just a liquid, as it dissolves better.

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A process for producing purified steviol glycosides from Stevia rebaudiana plants that overcomes the disadvantages of existing steviol glycosides purification processes. The process involves dissolving starting material containing steviol glycosides in aqueous alcohol, then cooling the solution to crystallize the glycosides. The crystallized glycosides are separated, dried, and can be used as a sweetener. This process provides purified steviol glycosides with improved solubility compared to existing purification methods, making them more suitable for use in food and beverage products.

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Reduced sugar amorphous porous particles that can replace sugar in food products like confectionery without negatively impacting sweetness. The particles have a closed porosity of 20-60% which allows rapid dissolution and taste perception. They can contain sugar, bulking agents, and surfactants. The particles are made by dissolving and pressurizing a mixture, then drying. The porous particles can replace sugar in foods, reduce sweetness without reducing overall sweetness due to the rapid dissolution of the porous particles.

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A process to improve the solubility of stevia sweeteners in water by heat treating the steviol glycosides at elevated temperature in an aqueous solution and then lowering to ambient temperature. This treatment significantly increases the solubility of stevia glycosides like rebaudioside A, B, and D individually and in compositions. The treated glycosides are soluble at concentrations of 1-60 g/100 g water, compared to 0.05-0.5 g/100 g for untreated glycosides.

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Stevia glycoside blends for use as natural, low calorie sweeteners in beverages. The blends consist of specific ratios of rebaudioside A, rebaudioside B, rebaudioside D, and rebaudioside M. The blends are prepared by spray drying and have improved solubility. The blends provide a sucrose-like taste profile when used in beverages at certain concentrations.

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Sweetener composition containing steviol glycoside aggregates with a specific particle size range that dissolves quickly to improve solubility. The aggregates are used as a high intensity sweetener in food products.

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Amorphous, porous sugar particles that can be used as a bulk sugar replacer in food products without compromising sweetness perception. The particles have a closed porosity of 20-60% and sphericity of at least 0.8. They are made by subjecting a mixture of sugar, bulking agent, and surfactant to high pressure. The particles provide a reduced-calorie, reduced-sugar alternative to natural sugar that can be used in confectionery and other food products without impacting sweetness.

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Improving the solubility of steviol glycoside sweeteners like rebaudiosides in order to facilitate their use in beverage and food applications. The solubility of these sweeteners in water is increased by adding certain branched-chain steviol glycosides to the formulation. These specific branched-chain glycosides act as solubility enhancers for other steviol glycosides.

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A natural liquid sweetener made using rebaudioside-M (reb-M) from the stevia plant as the sweetening agent, combined with 1,3-propanediol as the liquid base. The sweetener has a high sweetness index with reduced bitterness compared to other steviol glycosides. The liquid sweetener is prepared by dissolving reb-M in 1,3-propanediol at elevated temperature and then cooling.

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Improving the solubility of stevia extract blends for concentrated beverage syrups. The solubility is increased by partially substituting the blend with specific steviol glycosides like rebaudioside A, or mogrosides like mogroside V, or glucosylated steviol glycosides, or enzyme modified isoquercitrin.

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Improved methods for making a concentrated stevia extract with high rebaudioside M content that can be used to make stevia-sweetened beverage syrups. The concentrate is made by dissolving a crystalline stevia extract containing rebaudioside M in water using ionic surfactants like sodium dodecyl sulfate. Heating the mixture to dissolve the extract and then cooling it to concentrate the solution. This enables higher concentrations of rebaudioside M in the concentrate compared to using plain water.

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Sweeteners and flavors from the stevia plant that have improved solubility and taste compared to existing stevia extracts. The key is using a specific combination of steviol glycosides including Rebaudioside B (Reb B) along with other natural and synthetic sweeteners. The combination of steviol glycosides with Reb B at low concentrations enhances sweetness and flavor while also improving solubility. A process to prepare the soluble sweetener composition by solubilizing low-solubility steviol glycosides in water using temperature treatment and spray drying to obtain a highly soluble stevia composition.

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A process for making a stable, clear liquid sweetener from the stevia plant that can be used in food and beverage products. The process involves using a polyol like propylene glycol to dissolve the steviol glycosides, which are the sweet compounds from stevia. This creates a concentrated, clear solution that remains stable over time.

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Compositions containing rebaudioside M and rebaudioside D with improved aqueous solubility compared to known forms. The compositions are disordered crystalline or amorphous forms of rebaudioside M and rebaudioside D with optimized ratios, and can be prepared by heating mixtures of the two compounds. The compositions are useful for sweetening applications like beverages and foods, with improved solubility to prevent precipitation over time.

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Blends of steviol glycosides that improve the solubility of Stevia blends containing reb M, reduce foaming in beverages, and provide similar taste profiles compared to reb M. The blends contain reb N, mogroside V, and siamenoside I in specific amounts. The blends can be formulated into concentrates for beverage syrups that can be diluted to provide clear beverages at relevant concentrations.

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A process for making a granulated sweetener that is substantially dust-free and has improved solubility compared to conventional Stevia extracts. The process involves compaction and granulation of individual or combined Stevia sweeteners from a Stevia plant extract. The granulation is done without using binders or solvents that could alter the sweetener properties. The granulated sweetener can be used in food and beverage applications where a low-dust, user-friendly sweetener is desired.

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