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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