Abstract: The purpose of the present invention is to provide a crystal of rebaudioside D that exhibits high solubility in water. In one embodiment, the present invention provides a rebaudioside D crystal having a crystalline form ? that shows peaks in X-ray diffraction (CuK?: ?=1.5405 ?) at two or more positions selected from the group consisting of 2?=6.7±0.2 deg, 10.8±0.2 deg, 12.9±0.15 deg, and 22.2±0.2 deg.

Abstract: The purpose of the present invention is to: determine the structure of a novel steviol glycoside which is detected from species containing a large amount of Reb. C (also referred to as dulcoside B), and a trace amount of which is capable of influencing the quality of taste; and understand the taste characteristics of said steviol glycoside. The present invention provides a compound represented by formula (1) or a salt thereof, or a hydrate thereof.

Abstract: The present invention pertains to a novel complex of rebaudioside D having increased water-solubility, and a novel method for increasing the solubility of rebaudioside D in water. The present invention provides a complex containing Reb. D and one or more compounds selected from sugars as well as water-soluble vitamins and salts thereof, wherein the water-solubility of Reb. D at a water temperature of 25° C. is 75 mg/100 g-H2O or higher.

Abstract: There is demand for a novel method for manufacturing a RebD crystallized product. The present invention provides a method for manufacturing a RebD-containing crystallized product, including: a step for mixing a stevia plant-derived crude product having a total steviol glycoside content of 50-95 mass %, and containing at least RebA and RebD, into a solvent containing methanol or ethanol so that the supersaturation of RebD at 10° C. is at least 10 and the supersaturation of RebA at 10° C. does not exceed 18, and adjusting a crystallization solution; and a step for cooling the crystallization solution under stirring and causing RebD to precipitate.

Abstract: There is demand for a novel method for manufacturing a RebD crystallized product. The present invention provides a method for manufacturing a RebD-containing crystallized product, characterized in including: a step for mixing a stevia plant-derived crude product having a total steviol glycoside content of 50-95 mass %, and containing at least RebA and RebD, in a solvent containing ethanol and having a methanol concentration of 1 mg/L or less, and adjusting a crystallization solution; and a step for cooling the crystallization solution under stirring and causing RebD to precipitate.

Abstract: A beverage in which foaming is suppressed and a stevia extract is blended, and a method for producing the same. A beverage, wherein a total content of RebA and RebD and/or RebM is 1 to 15 in Brix in terms of sucrose, a content of RebD and/or RebM is 1 or more in Brix in terms of sucrose, and ((RebD and/or RebM)/RebA) is 0.35 or more in a mass ratio.

Abstract: The present invention provides: a novel beverage having foam retentivity; and a method for improving foam retentivity. The present invention provides a beverage containing rebaudioside D and a compound represented by formula (1)(in the formula, R1 represents Xyl(1-2)Glc1-, and R2 represents Glc(1-2)[Glc(1-3)]Glc1-, Glc represents glucose, and Xyl represents xylose), wherein the sum of the content of rebaudioside D and the compound represented by formula (1) is 30-600 ppm, and the content of the compound represented by formula (1) in terms of mass is 0.5-95% of the aforementioned sum.

Abstract: An aspect of the present invention provides a method for producing a rebaudioside D-containing aqueous composition comprising rebaudioside D at a concentration of 500 ppm by weight or more, the method comprising a step of stirring for dispersing a steviol glycoside component containing rebaudioside D and water in a temperature range of 40° C. to 100° C. under high shear at a tip speed (peripheral speed) of a rotor of 15 m/s or more, wherein the steviol glycoside component comprises more than 50% by weight of rebaudioside D based on a total weight of the steviol glycoside component.

Abstract: The present invention provides a plant body containing a compound represented by Formula (1), or a salt or a hydrate thereof: [in the formula: (i) R1 represents Xyl(1-2)Glc1- and R2 represents Glc(1-2)[Glc(1-3)]Glc1- or (ii) R1 represents Glc(1-2)[Glc(1-3)]Glc1- and R2 represents Xyl(1-2)[Glc(1-3)]Glc1- (where Glc stands for glucose and Xyl stands for xylose)].

Abstract: A steviol glycoside composition having a total content of specific nine types of steviol glycosides is equal to or more than 60% by weight and less than 95% by weight and the total content of other steviol glycosides and stevia-derived components is 5 to 40% by weight each relative to the total solid content weight of composition, weight-based ratios of rebaudioside A and rebaudioside D relative to the total content of the nine steviol glycosides are 35 to 75% and 5 to 30% by weight, respectively, and the composition has at least one of: methanol content is 0.10% by weight or less relative to the total content of the nine steviol glycosides; polyphenol content is 2.0% by weight or less relative to the total content of the nine steviol glycosides; and nitrogen amount is 0.40% by weight or less relative to the total amount of the nine steviol glycosides.

Abstract: There are provided a beverage in which foaming is suppressed and a stevia extract is blended, and a method for producing the same. A beverage, wherein a total content of RebA and RebD and/or RebM is 1 to 15 in Brix in terms of sucrose, a content of RebD and/or RebM is 1 or more in Brix in terms of sucrose, and ((RebD and/or RebM)/RebA) is 0.35 or more in a mass ratio.

Abstract: The present invention provides a novel steviol glycoside containing xylose. According to the present invention, there is provided a compound represented by formula (1), or a salt or hydrate thereof. (In formula, (i) R1 represents Xyl(1-2)Glc1- and R2 represents Glc(1-2)[Glc(1-3)]Glc1-; or (ii) R1 represents Glc(1-2)[Glc(1-3)]Glc1- and R2 represents Xyl(1-2)[Glc(1-3)]Glc1-, where Glc represents glucose and Xyl represents xylose.

Abstract: The development of a superior GLP-1 secretion-promoting component is expected. The present invention provides a GLP-1 secretion-promoting composition comprising a GLP-1 secretion-promoting component and an emulsified particle that contains an oil-in-water emulsifying agent.

Abstract: It has been expected to develop a better GLP-1 secretagogue component. The present invention provides a composition for promoting GLP-1 secretion that contains emulsified particles comprising an amphiphilic GLP-1 secretagogue component and an emulsifier, wherein the emulsifier is an oil-in-water type emulsifier and the GLP-1 secretagogue component is incorporated in the emulsified particles.

Abstract: The purpose of the present invention is to provide a crystal of rebaudioside D that exhibits high solubility in water. In one embodiment, the present invention provides a rebaudioside D crystal having a crystalline form ? that shows peaks in X-ray diffraction (CuK?: ?=1.5405 ?) at two or more positions selected from the group consisting of 2?=6.7±0.2 deg, 10.8±0.2 deg, 12.9±0.15 deg, and 22.2±0.2 deg.

Abstract: The purpose of the present invention is to: determine the structure of a novel steviol glycoside which is detected from species containing a large amount of Reb. C (also referred to as dulcoside B), and a trace amount of which is capable of influencing the quality of taste; and understand the taste characteristics of said steviol glycoside. The present invention provides a compound represented by formula (1) or a salt thereof, or a hydrate thereof.

Abstract: The purpose of the present invention is to determine the structure of a novel steviol glycoside that is detected in cultivers containing an abundance of Reb.C (also called dulcoside B) and that affects the quality of taste in a small amount, and to identify the quality of taste properties. According to the present invention, a compound represented by formula (1), or a derivative, salt, or hydrate thereof is provided.

Abstract: The present invention has an object to provide a beverage wherein fading of a caramel coloring is reduced. The present invention also has an object to provide a method for producing such a beverage and a method for reducing the caramel coloring fading in the beverage. The beverage meeting the following conditions (A) and (B): (A) a ratio of a content of RebD or RebM to a content of RebA is 0.45 or more, and (B) a caramel coloring is contained so that Lab values of the beverage are respectively L: 45 to 55, a: 10 to 20, and b: 25 to 35.

Abstract: An embodiment of the present invention aims to provide a low-calorie natural beverage suppressed in decrease in sweetness during storage. Provided is a beverage meeting the following conditions: (A) a mass ratio of (RebD and/or RebM)/RebA is 0.52 to 1.58; and (B) a total Brix of RebA and RebD and/or RebM in terms of sucrose is 5 to 10.

Abstract: An embodiment of the present invention provides a carbonated beverage comprising a stevia extract in which foaming is suppressed and a method for producing the same. A carbonated beverage comprising RebA and RebD and/or RebM, wherein a content of RebA is 500 ppm or less; a content of RebD and/or RebM is 486 ppm or less; ((RebD and/or RebM)/RebA) is 0.45 or more in a mass ratio; and a total content of RebA and RebD and/or RebM is 0.5 to 13.5 in Brix in terms of sucrose.