Highly stable steviol glycoside aggregate solutions for low-pH beverage applications

Overview

This technology offers a physical modification strategy to produce highly stable and tasteful solutions of steviol glycoside aggregates (SGAs) at concentrations of 5-10% under low pH conditions (pH 2.0). Steviol glycosides (SGs), including stevioside and related compounds, are natural high-intensity sweeteners widely used in food and beverages. However, their low solubility and tendency to precipitate in concentrated solutions have limited their use, particularly in acidic formulations such as beverages.

The approach exploits a recently discovered hierarchical self-assembly behavior of SGs. Because of their unique bolaform surfactant structure, SGs first form micelles above approximately 0.5% concentration and then further assemble into larger rod-like aggregates. These aggregates have been shown to deliver a significantly improved taste profile compared to conventional SG solutions. By combining colloidal and mechanochemical processing methods, the technology produces homogeneous SGAs dispersions suitable for low-pH applications, positioning SGAs as a next-generation natural sweetener ingredient.

Technical specifications

Key features:

• Bolaform surfactant understanding of steviol glycosides enables controlled self-aggregation
• Hierarchical self-assembly produces micelles at approximately 0.5% concentration and rod-like aggregates above 0.5%
• Target formulation: 5-10% SGAs concentration at pH 2.0
• Combination of colloidal and mechanochemical methods to produce homogeneous dispersions
• Improved taste profile validated through sensory perception testing
• Analytical characterization using pyrene fluorescence probes, DLS, polarized light microscopy, cryo-SEM, FE-SEM, FTIR, XRD, and molecular dynamics simulations
• Critical micelle concentration of stevioside determined at 4.94 mg/mL

How it works:

The technology tunes the size, microstructure, and functional properties of SGAs by controlling self-aggregation parameters. Colloidal processing stabilizes the aggregate dispersions, while mechanochemical treatment ensures homogeneity at high concentrations under acidic conditions. The result is a stable, high-concentration SGA solution with enhanced taste properties suitable for low-pH food and beverage systems.

Technology readiness level

The underlying science has been validated through more than ten years of research on SG self-assembly and aggregation behavior. Hierarchical self-assembly mechanisms have been demonstrated using multiple analytical techniques, and sensory testing has confirmed improved taste profiles of SG aggregates. A manuscript documenting these findings is currently under preparation. The proposed work aims to translate these findings into a scalable formulation, with an estimated six-month timeline to produce prototype SGAs solutions and test their taste perception and shelf stability. Scale-up production support is sought to advance toward commercial readiness.