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

Claim 0:
1. An aqueous steviol glycoside, 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 200 ppm to 1000 ppm; and
a sensory modifier at a concentration of 200 ppm to 1000 ppm,
wherein 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 50 to 80 wt % of the total sensory modifier, and
wherein the aqueous steviol glycoside solution has reduced sweetness linger compared to an aqueous steviol glycoside solution having the same concentration of the same steviol glycoside component without the sensory modifier.