Abstract: Various embodiments disclosed relate to stabilized steviol glycoside malonic acid esters and methods of making the same. A composition includes one or more steviol glycoside malonic acid esters (SGMAs) or salts thereof. The composition also includes a stabilizer including one or more caffeoyl-substituted quinic acids or salts thereof. The composition can be a beverage or beverage concentrate having a pH of 1.7 to 4, and/or the composition can have a mass ratio of the one or more SGMAs, salts thereof, or combination thereof to the stabilizer of 1:5 to 3:1.

Abstract: A method for making a caffeoylquinic composition from a botanical source is disclosed. The method may include chromatographing an extract of biomass on an ion exchange stationary phase and obtaining an eluent comprising a caffeoylquinic composition. The biomass may be stevia or yerba mate, for example. The caffeoylquinic composition includes one or more of monocaffeoylquinic acid, dicaffeoylquinic acid, and salts of the foregoing.

Abstract: A readily dissolvable steviol glycoside composition comprising a steviol glycoside and a dissolution enhancer compound in an amount effective to increase dissolution of the steviol glycoside.

Abstract: It has been surprisingly found that the presence of steviol glycoside stabilizing compounds, such as the solubility enhancers described herein, significantly increases the stability of steviol glycosides under most conditions, including highly acidic conditions (e.g., at a pH less than 2, such as the conditions to which SGs might be exposed to, in use, in a throw syrup) and/or at elevated temperatures (e.g., at temperatures exceeding 25° C., such as at 40° C.).

Abstract: A sensory modifier can provide a steviol glycoside composition with modified sensory attributes, e.g., reduced sweetness linger or reduced bitterness. One such sensory modifier includes a salt fraction and an acid fraction. The salt fraction may include a salt of a monocaffeoylquinic acid and/or a salt of a dicaffeoylquinic acid. The acid fraction may include a monocaffeoylquinic acid and/or a dicaffeoylquinic acid. The salt fraction is preferably at least 50 wt % of sensory modifier.

Abstract: A steviol glycoside composition with reduced surface tension. The reduced surface tension steviol glycoside composition includes an aqueous solution of a steviol glycoside and a surface tension reducing compound in an amount effective to reduce surface tension. Method for reducing surface tension in a steviol glycoside solution includes contacting a steviol glycoside and a surface tension reducing compound.

Abstract: A steviol glycoside composition having modified sensory attributes including reduced sweetness linger and/or increased sweetness intensity. The steviol glycoside composition comprises a steviol glycoside and a sensory modifier compound in an amount effective to modify the sensory attributes of the steviol glycoside.

Abstract: A sensory modifier can provide a steviol glycoside composition with modified sensory attributes, e.g., reduced sweetness linger or reduced bitterness. One such sensory modifier includes a salt fraction and an acid fraction. The salt fraction may include a salt of a monocaffeoylquinic acid and/or a salt of a dicaffeoylquinic acid. The acid fraction may include a monocaffeoylquinic acid and/or a dicaffeoylquinic acid. The salt fraction is preferably at least 50 wt % of sensory modifier.

Abstract: A solubilized steviol glycoside composition including one or more steviol glycosides and one or more steviol glycoside solubility enhancers can be used as a sweetener composition to sweeten other compositions (sweetenable compositions) such as foods, beverages, medicines, oral hygiene compositions, pharmaceuticals, nutraceuticals, and the like.

Abstract: A steviol glycoside composition with reduced surface tension. The reduced surface tension steviol glycoside composition includes an aqueous solution of a steviol glycoside and a surface tension reducing compound in an amount effective to reduce surface tension. Method for reducing surface tension in a steviol glycoside solution includes contacting a steviol glycoside and a surface tension reducing compound.

Abstract: Various aspects of the present invention relate to steviol glycoside extraction. A method of treating a Stevia extract that includes steviol glycosides and/or salts thereof, and malonated steviol glycosides and/or salts thereof, includes treating the Stevia extract at a pH greater than 10 to convert at least some of the malonated steviol glycosides and/or salts thereof to non-malonated steviol glycosides and/or salts thereof, to produce a modified Stevia extract. The method includes decreasing the pH of the modified Stevia extract to a pH of less than 9 to provide a pH-adjusted modified Stevia extract. The method also includes recovering the steviol glycosides and/or salts thereof from the pH-adjusted modified Stevia extract, the recovered steviol glycosides and/or salts thereof including the non-malonated steviol glycosides and/or salts thereof.

Abstract: Various embodiments disclosed relate to steviol glycoside malonic acid esters (SGMAs). The present invention provides one or more SGMAs or salts thereof, compositions including the one or more SGMAs or salts thereof, and methods of forming a composition that includes one or more steviol glycoside malonic acid esters (SGMAs) or salts thereof. A composition including one or more SGMAs or salts thereof can be a sweetener or a sweetened composition such as a beverage concentrate, a sweetened beverage, a carbonated soft drink, a solid food stuff, a pharmaceutical composition, a nutritional supplement, or a dental composition.

Abstract: This disclosure sets forth bubble modifiers capable of reducing mean bubble diameter of a gasified aqueous solution, e.g., a carbonated beverage. The bubble modifier may include one or more compounds selected from the group consisting of monocaffeoylquinic acids, dicaffeoylquinic acids, monoferuloylquinic acids, diferuloylquinic acids, monocoumaroylquinic acids, dicoumaroylquinic acids, and salts thereof. The bubble modifier desirably comprises less than 0.3% (wt) of malonate, malonic acid, oxalate, oxalic acid, lactate, lactic acid, succinate, succinic acid, malate, or malic acid; or less than 0.05% (wt) of pyruvate, pyruvic acid, fumarate, fumaric acid, tartrate, tartaric acid, sorbate, sorbic acid, acetate, or acetic acid; or less than about 0.05% (wt) of chlorophyll; or less than about 0.1% (wt) of furans, furan-containing chemicals, theobromine, theophylline, or trigonelline.

Abstract: Various embodiments disclosed relate to stabilized steviol glycoside malonic acid esters and methods of making the same. A composition includes one or more steviol glycoside malonic acid esters (SGMAs) or salts thereof. The composition also includes a stabilizer including one or more caffeoyl-substituted quinic acids or salts thereof. The composition can be a beverage or beverage concentrate having a pH of 1.7 to 4, and/or the composition can have a mass ratio of the one or more SGMAs, salts thereof, or combination thereof to the stabilizer of 1:5 to 3:1.

Abstract: A solubilized steviol glycoside composition including one or more steviol glycosides and one or more steviol glycoside solubility enhancers can be used as a sweetener composition to sweeten other compositions (sweetenable compositions) such as foods, beverages, medicines, oral hygiene compositions, pharmaceuticals, nutraceuticals, and the like.

Abstract: This disclosure sets forth bubble modifiers capable of reducing mean bubble diameter of a gasified aqueous solution, e.g., a carbonated beverage. The bubble modifier may include one or more compounds selected from the group consisting of monocaffeoylquinic acids, dicaffeoylquinic acids, monoferuloylquinic acids, diferuloylquinic acids, monocoumaroylquinic acids, dicoumaroylquinic acids, and salts thereof. The bubble modifier desirably comprises less than 0.3% (wt) of malonate, malonic acid, oxalate, oxalic acid, lactate, lactic acid, succinate, succinic acid, malate, or malic acid; or less than 0.05% (wt) of pyruvate, pyruvic acid, fumarate, fumaric acid, tartrate, tartaric acid, sorbate, sorbic acid, acetate, or acetic acid; or less than about 0.05% (wt) of chlorophyll; or less than about 0.1% (wt) of furans, furan-containing chemicals, theobromine, theophylline, or trigonelline.

Abstract: A method for making a caffeoylquinic composition from a botanical source is disclosed. The method may include chromatographing an extract of biomass on an ion exchange stationary phase and obtaining an eluent comprising a caffeoylquinic composition. The biomass may be stevia or yerba mate, for example. The caffeoylquinic composition includes one or more of monocaffeoylquinic acid, dicaffeoylquinic acid, and salts of the foregoing.

Abstract: Methods are described herein for making a composition comprising at least one of caffeic acid, monocaffeoylquinic acids, and dicaffeoylquinic acids, and salts thereof.

Abstract: A method for making a caffeoylquinic composition from a botanical source is disclosed. The method may include chromatographing an extract of biomass on an ion exchange stationary phase and obtaining an eluent comprising a caffeoylquinic composition. The biomass may be Stevia or yerba mate, for example. The caffeoylquinic composition includes one or more of monocaffeoylquinic acid, dicaffeoylquinic acid, and salts of the foregoing.

Abstract: A steviol glycoside solubility enhancer may include a monocaffeoylquinic (MCQ) component that includes at least one compound selected from the group consisting of chlorogenic acid, neochlorogenic acid, ctyptochlorogenic acid, and salts thereof; and a dicaffeoylquinic (DCQ) component that includes at least one compound selected from the group consisting of 1,3-dicaffeoylquinic acid, 1,4-dicaffeoylquinic acid, 1,5-dicaffeoylquinic acid, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, 4,5-dicaffeoylquinic acid, and salts thereof. In one suitable implementation, the MCQ component and the DCQ component together comprise more than 50% (wt), preferably more than 60% (wt), more than 70% (wt), more than 80% (wt), more than 90% (wt), or more than 95% (wt) of the steviol glycoside solubility enhancer.