Patent ID: 11918014
Assignee: CARGILL, INCORPORATED
Field: Food chemistry (Chemistry)
Classification: CPC A | IPC A

Claim 1:
2. An aqueous steviol glycoside solution, comprising:
a steviol glycoside component, comprising at least one of rebaudioside D, rebaudioside M, and rebaudioside A, wherein a total steviol glycoside component concentration is 400 ppm to 800 ppm; and
a sensory modifier at a concentration of 400 ppm to 800 ppm,
where a ratio by weight of steviol glycoside component to sensory modifier is from 1:0.3 to 1:3,
wherein the sensory modifier comprises a salt fraction and an acid fraction,
wherein the salt fraction comprises one or more of a salt of a monocaffeoylquinic acid and a salt of a dicaffeoylquinic acid,
wherein the acid fraction comprises one or more of a monocaffeoylquinic acid and a dicaffeoylquinic acid,
wherein the salt fraction comprises between 50 to 80 wt % of the total sensory modifier and the acid fraction comprises between 20 to 50 wt % of the total sensory modifier,
and
wherein the aqueous steviol glycoside solution has reduced bitterness compared to an aqueous steviol glycoside solution having the same concentration of the same steviol glycoside component without the sensory modifier.