# US 10,117,452 B2 · Glucosyl stevia composition > Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt - Number: US 10,117,452 B2 - Document ID: US10117452B2 - Status: Granted - Kind: B2 - Application number: 15/483,383 - Filed: 2017-04-10 - Published: 2017-07-27 - Granted: 2018-11-06 - Earliest claimed: 2011-02-17 - Assignees: PureCircle Sdn Bhd - Applicants: PureCircle Sdn Bhd - Inventors: Avetik Markosyan - Web page: https://patentgrep.com/patent/US10117452B2 ## CPC - A23L 27/36: {Terpene glycosides} - A21D 2/18: Carbohydrates - A21D 2/181: {Sugars or sugar alcohols (honey A21D2/34)} - A21D 2/36: Vegetable material - A23C 9/1307: {Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods} - A23L 2/02: containing fruit or vegetable juices - A23L 2/54: Mixing with gases - A23L 2/60: Sweeteners - A23L 27/33: {containing sugars or derivatives} - A61K 36/28: Asteraceae or Compositae (Aster or Sunflower family), e.g. chamomile, feverfew, yarrow or echinacea - C12Y 204/01019: Cyclomaltodextrin glucanotransferase (2.4.1.19) - C12Y 302/01001: Alpha-amylase (3.2.1.1) - A23V 2002/00: Food compositions, function of food ingredients or processes for food or foodstuffs - A23V 2200/132: Sugar replacer - A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B) - A21D: TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS (preservation of flour or dough before baking A23B40/00; preservation of bakery products A23B45/00) - A23C: DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF (preservation thereof A23B11/00) - A61K: PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES (devices or methods specially adapted for bringing pharmaceutical products into particular physical or administering forms A61J3/00; chemical aspects of, or use of materials for deodorisation of air, for disinfection or sterilisation, or for bandages, dressings, absorbent pads or surgical articles A61L; soap compositions C11D) - C12Y: ENZYMES - A23V: INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION ## Abstract Glucosyl stevia compositions are prepared from steviol glycosides of Stevia rebaudiana Bertoni. The glucosylation was performed by cyclodextrin glucanotransferase using the starch as source of glucose residues. The compositions were purified to >95% content of total steviol glycosides. The compositions can be used as sweetness enhancers, flavor enhancers and sweeteners in foods, beverages, cosmetics and pharmaceuticals. ## Claims ### Claim 1 A process for producing a highly purified glucosyl stevia composition, comprising the steps of: adding starch into water to form a starch suspension; adding a mixture of α-amylase and CGTase into the starch suspension and incubating for about 0.5 to 2 hours at about 75-80° C., resulting in a liquefied starch suspension; inactivating the α-amylase by low pH heat treatment; cooling the liquefied starch suspension and adjusting the pH to about 5.5 to 7.0; adding steviol glycosides into the liquefied starch suspension, resulting in a reaction mixture; adding a second batch of CGTase into the reaction mixture and incubating for about 12 to 48 hours at about 55-75° C.; adding a second batch of α-amylase into the reaction mixture and incubating for a further about 12-16 hours at about 55-95° C.; inactivating the second batch of α-amylase in the reaction mixture by low pH heat treatment; and removing impurities from the reaction mixture by contacting the reaction mixture with macroporous adsorbent resin and subsequently eluting adsorbed diterpene glycosides with aqueous ethanol to result in a purified reaction mixture; wherein the purified reaction mixture comprises α-1,4-glucosyl derivatives, and unmodified steviol glycosides. ### Claim 2 (depends on 1) The process of claim 1, wherein removing impurities is conducted with a plurality of sequentially connected columns packed with a macroporous adsorbent resin, followed by washing the columns with water, then washing with about 10-50% (v/v) ethanol, disconnecting the columns, and eluting each column individually with 30-100% ethanol. ### Claim 3 (depends on 1) The process of claim 1, further comprising decolorizing the purified reaction mixture. ### Claim 4 (depends on 3) The process of claim 3, wherein said decolorizing is performed using ion exchange resins or membranes, said membranes being selected from the group consisting of ultrafiltration, nanofiltration and reverse osmosis membranes. ### Claim 5 (depends on 1) The process of claim 1, further comprising desalting the purified reaction mixture. ### Claim 6 (depends on 5) The process of claim 5, wherein desalting is performed by passing the eluate through columns packed with ion exchange resins or membranes, said membranes being selected from the group consisting of ultrafiltration, nanofiltration, and reverse osmosis membranes. ### Claim 7 (depends on 1) The process of claim 1, further comprising concentrating and drying the purified reaction mixture. ### Claim 8 (depends on 1) The process of claim 1, wherein the weight of the added steviol glycosides is about equal to the weight of the starch. ### Claim 9 (depends on 1) The process of claim 1, wherein the purified reaction mixture comprises at least about 95% total steviol glycosides on an anhydrous basis. ### Claim 10 (depends on 1) The process of claim 1, further comprising the step of adding the highly purified glucosyl stevia composition to a sweetening agent to result in a sweetening composition. ### Claim 11 (depends on 1) The process of claim 1, further comprising the step of adding the highly purified glucosyl stevia composition to a flavoring agent to result in a flavor composition. ### Claim 12 (depends on 1) The process of claim 1, further comprising the step of adding the highly purified glucosyl stevia composition to a food ingredient, selected from the group consisting of acidulants, organic acids, amino acids, coloring agents, bulking agents, modified starches, gums, texturizers, preservatives, antioxidants, emulsifiers, stabilizers, thickeners, gelling agents, and combinations thereof.