JOURNAL OF CHEMICAL ENGINEERING OF JAPAN
Online ISSN : 1881-1299
Print ISSN : 0021-9592
Particle Engineering, Food Processing
Improvement in Rebaudioside D Solubility by Preparing a Solid Phase with Erythritol Using Melt Crystallization Technology
Soichiro Urai Hiroshi Takiyama
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2021 Volume 54 Issue 1 Pages 12-17

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Abstract

The leaves of the Stevia rebaudiana Bertoni plant contain a variety of steviol glycosides used as natural high-intensity sweeteners. Rebaudioside D (RebD), a steviol glycoside, exhibits a sweetness profile similar to that of sugar but has very low aqueous solubility. In this study, we developed a method to dissolve RebD in a molten secondary component and prepared a solid-phase complex containing RebD. After screening, erythritol was selected as the optimal second component. For the erythritol/RebD complex, an aqueous solubility of 3000–4500 mg/L RebD was achieved, a 5- to 6-fold increase compared to saturation. The dissolution rate was also improved compared to RebD alone. Different cooling temperatures and rates were evaluated and found to affect the morphology and solubility of the complex. The solubility of RebD can be greatly improved by preparing binary complexes using the method proposed in this work.

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© 2021 The Society of Chemical Engineers, Japan
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