Highly soluble stevia sweetener

Abstract

A method for making highly soluble Stevia sweetener compositions is described. The resulting sweetener compositions readily provide high concentration solutions, and also possess superior taste qualities. The compositions can be used as sweeteners, sweetness enhancers, and flavor enhancers in foods, beverages, cosmetics and pharmaceuticals.

We claim: 
     
         1 . A method for producing a high solubility  Stevia  sweetener comprising the steps of:
 A) providing a first  Stevia  sweetener;   B) providing a second  Stevia  sweetener that is different from the first  Stevia  sweetener;   C) providing water;   D) mixing the water and first and second  Stevia  sweeteners to make a mixture;   E) increasing the temperature of the mixture by a gradient method to make a solution;   F) holding the solution at an elevated temperature;   G) decreasing the temperature of the solution by a gradient method to obtain a high stability and high concentration  Stevia  sweetener solution; and   H) spray drying the high stability and high concentration  Stevia  sweetener solution, to provide the high solubility  Stevia  sweetener.   
     
     
         2 . The method of  claim 1  wherein the first  Stevia  sweetener is selected from the group consisting of Stevioside, Rebaudioside A, Rebaudioside B, Rebaudioside C, Rebaudioside D, Rebaudioside E, Rebaudioside F, Steviolbioside, Dulcoside A, Rubusoside, or other glycoside of steviol, and a mixture thereof. 
     
     
         3 . The method of  claim 1  wherein the second  Stevia  sweetener is selected from the group consisting of: Stevioside, Rebaudioside A, Rebaudioside B, Rebaudioside C, Rebaudioside D, Rebaudioside E, Rebaudioside F, Steviolbioside, Dulcoside A, Rubusoside, or other glycoside of steviol, and a mixture thereof. 
     
     
         4 . The method of  claim 1  wherein a ratio of the first and second  Stevia  sweeteners is about 99:1 to 1:99, preferably about 50:50 to 95:5, more preferably about 70:30 to 90:10 (w/w). 
     
     
         5 . The method of  claim 1  wherein the first  Stevia  sweetener is rebaudioside D. 
     
     
         6 . The method of  claim 1  wherein the second  Stevia  sweetener is rebaudioside B. 
     
     
         7 . The method of  claim 1  wherein the second  Stevia  sweetener is rebaudioside A. 
     
     
         8 . The method of  claim 1  wherein the second  Stevia  sweetener is steviolbioside. 
     
     
         9 . The method of  claim 1  wherein the second  Stevia  sweetener comprises a mixture of rebaudioside A and rebaudioside B. 
     
     
         10 . The method of  claim 1  wherein the second  Stevia  sweetener comprises a mixture of rebaudioside A and steviolbioside. 
     
     
         11 . The method of  claim 1  wherein the second  Stevia  sweetener comprises a mixture of rebaudioside A, rebaudioside B and steviolbioside. 
     
     
         12 . The method of  claim 1  wherein the second  Stevia  sweetener comprises a mixture of rebaudioside B and steviolbioside. 
     
     
         13 . The method of  claim 1  wherein a ratio of water to the combined first and second  Stevia  sweeteners is about 1:1 to 10:1, preferably about 3:1 to 6:1 (v/w). 
     
     
         14 . The method of  claim 1  wherein the water and  Stevia  sweetener mixture is heated at a gradient of about 1° C. per minute to a temperature of about 118-125° C. 
     
     
         15 . The method of  claim 1  wherein the water and  Stevia  sweetener mixture is held at a temperature of about 118-125° C. for a period of about 50-70 minutes. 
     
     
         16 . The method of  claim 1  wherein the temperature of the solution is cooled down to a temperature of about 80° C. at gradient of about 1° C. per minute to obtain the high stability and high concentration  Stevia  sweetener solution. 
     
     
         17 . The method of  claim 1  wherein high stability and high concentration  Stevia  sweetener solution is spray dried on a spray drying apparatus operating at about 175° C. inlet and about 100° C. outlet temperatures. 
     
     
         18 . The method of  claim 1 , wherein a pH of high stability and high concentration  Stevia  sweetener solution is adjusted by alkaline solution to about pH 4.5 to 7.0, preferably about pH 5.5 to 6.5. 
     
     
         19 . A high solubility  Stevia  sweetener powder made by the process of  claim 1 . 
     
     
         20 . The high solubility  Stevia  sweetener powder of  claim 19 , having a solubility of at least about 0.5 grams per 100 grams of water. 
     
     
         21 . The high solubility  Stevia  sweetener powder of  claim 19 , having a solubility of at least about 1.0 gram per 100 grams of water. 
     
     
         22 . The high solubility  Stevia  sweetener powder of  claim 19 , having a solubility of at least about 5.0 grams per 100 grams of water. 
     
     
         23 . The high solubility  Stevia  sweetener powder of  claim 19 , having a solubility of at least about 10.0 grams per 100 grams of water. 
     
     
         24 . A high solubility  Stevia  sweetener made by the process of  claim 1 , comprising a mixture of rebaudioside D and rebaudioside B, wherein rebaudioside B, is partially or fully converted to a caboxylate salt. 
     
     
         25 . A sweetener composition comprising a high solubility  Stevia  sweetener made by the process of  claim 1  and an additional sweetening agent selected from the group consisting of: stevia extract, steviol glycosides, stevioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, dulcoside A, steviolbioside, rubusoside, other steviol glycosides found in  Stevia rebaudiana  Bertoni plant and mixtures thereof, Luo Han Guo extract, mogrosides, high-fructose corn syrup, corn syrup, invert sugar, fructooligosaccharides, inulin, inulooligosaccharides, coupling sugar, maltooligosaccharides, maltodextrins, corn syrup solids, glucose, maltose, sucrose, lactose, aspartame, saccharin, sucralose, sugar alcohols, and a combination thereof. 
     
     
         26 . A flavor composition comprising a high solubility  Stevia  sweetener made by the process of  claim 1  and an additional flavoring agent selected from the group consisting of: lemon, orange, fruit, banana, grape, pear, pineapple, mango, bitter almond, cola, cinnamon, sugar, cotton candy, vanilla, and a combination thereof. 
     
     
         27 . A food ingredient comprising a high solubility  Stevia  sweetener made by the process of  claim 1  and an additional food ingredient selected from the group consisting of: acidulants, organic and amino acids, coloring agents, bulking agents, modified starches, gums, texturizers, preservatives, antioxidants, emulsifiers, stabilizers, thickeners, gelling agents, and a combination thereof. 
     
     
         28 . A food, beverage, cosmetic or pharmaceutical product comprising high solubility  Stevia  sweetener made by the process of  claim 1 . 
     
     
         29 . A highly soluble stevia composition comprising a mixture of rebaudioside D and rebaudioside B, at a ratio of about 50%:50% to about 80%:20% (w/w). 
     
     
         30 . A food, beverage, cosmetic or pharmaceutical product comprising the stevia composition of  claim 29 .