Patent ID: 11944112
Assignee: CARGILL, INCORPORATED
Field: Food chemistry (Chemistry)
Classification: CPC A  C | IPC A

Claim 19:
20. A method of making a composition, the method comprising:
combining an SGMA component with a stabilizer component, wherein
the SGMA component comprises at least 30 weight percent on a dry weight basis (wt % dwb) of one or more steviol glycoside malonic acid esters (SGMAs) or salts thereof, and
the stabilizer component comprises at least 30 wt % dwb of one or more caffeoyl-substituted quinic acids or salts thereof;
wherein the SGMA or salt thereof has the structure:, or a salt thereof;
wherein
at each occurrence R1 is independently chosen from —H, and a glycosidically-bonded primary sugar,
at each occurrence the primary sugar is independently chosen from glucose, xylose, and rhamnose, and at each occurrence the primary sugar independently optionally comprises a secondary sugar glycosidically-bonded to the primary sugar, a malonic acid ester or a salt thereof bonded to the primary sugar, or a combination thereof,
at each occurrence the secondary sugar, if present, is independently chosen from glucose, xylose, and rhamnose, and at each occurrence the secondary sugar independently optionally comprises a tertiary sugar glycosidically-bonded to the secondary sugar, a malonic acid ester or a salt thereof bonded to the secondary sugar, or a combination thereof,
at each occurrence the tertiary sugar, if present, is independently chosen from glucose, xylose, and rhamnose, and at each occurrence the tertiary sugar independently optionally comprises a malonic acid ester or a salt thereof bonded to the tertiary sugar, and
the SGMA comprises at least one of the primary sugars and at least one of the malonic acid ester groups or a salt thereof on one or more of the primary, secondary, and tertiary sugars.