Ingredion. has filed a patent for novel Stevia rebaudiana plant cultivars and a process to extract steviol glycosides for use in food and beverage products. The process involves extracting steviol glycosides from the plant biomass using a solvent. GlobalData’s report on Ingredion gives a 360-degree view of the company including its patenting strategy. Buy the report here.
According to GlobalData’s company profile on Ingredion, Nanoemulsion cosmetics was a key innovation area identified from patents. Ingredion's grant share as of January 2024 was 59%. Grant share is based on the ratio of number of grants to total number of patents.
A patent application (Publication Number: US20240023505A1) discloses a process for preparing a steviol glycosides composition. The process involves extracting at least one steviol glycoside from Stevia rebaudiana plant biomass using a solvent and then separating the biomass to obtain the desired composition. The composition obtained has a specific % ratio of SvGn family steviol glycosides content to TSG content, falling within the range of about 97.15% to 100%, without the need for further purification post-extraction.
Furthermore, the patent application also claims the use of the steviol glycosides composition in consumables and outlines specific criteria for the Stevia rebaudiana plant biomass used in the process. The biomass should be from specific cultivars with defined content levels of various steviol glycosides such as Rebaudioside A, Stevioside, Rebaudioside C, Rebaudioside E, and Rebaudioside F. These criteria ensure the quality and composition of the final product, making it suitable for various applications in the food and beverage industry.
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