a» United States cz Patent Application Publication MANNOSE COMPLEX onset ~# SUCROSE COMPLEX ‘SPEED ‘~ XYLITOL COMPLEX k= ALLULOSE COMPLEX ERYTHRITOL COMPLEX. ~ RHAMNOSE COMPLEX, XYLOSE COMPLEX —conTRoL ‘COMPREHENSIVE EVALUATION BITTERNESS INTENSITY LUNGERING swweET AFTERTASTEPatent Application Publication 4000 + 3000 DISSOLUTION AMOUNT OF REB. (PPI) DISSOLUTION AMOUNT OF REB, D (PPM) REB.D ALONE Feb. 23,2023 Sheet 3 of 11 ER COMPOSITION US 2023/0059067 A i DERYTHRITOI COMPLEX REB, D/TREHALOSEPatent Application Publication Feb. 23, 2023 Sheet 4 of 11 US 2023/0059067 AlPatent Application Publication Feb. 23, 2023 Sheet S of 11 US 2023/0059067 Al DISSOLUTION AMOUNT OF REB. D (PPM DISSOLUTION AMOUNT OF REB. © (Patent Application Publication Feb. 23, 2023 Sheet 6 of 11 US 2023/0059067 Al -ETNESS INTENSITY COMPREHENSIVE EVALUATION TOTAL SWEETNESS no RES. 1259 REB.D 180mq cont INTENSITY onset sPeED LUNGERING eWEET AFTERTASTE Figure 1 ° . STIMULATION SowPatent Application Publication Feb. 23, 2023 Sheet 7 of 11 US 2023/0059067 Al (A) a Bo 2 ¥ ono. A OND. 8 con. (B) 5 100% a : B 40% | 8 20% | am | a. £1 COND. cono.8 cono.c Figure 12Patent Application Publication Feb. 23, 2023 Sheet 8 of 11 US 2023/0059067 Al Figure 13 ‘COOLING AT 60°C AN sz: | I | ee eae MIN] tera mers Mere Mere Figure 15Patent Application Publication Feb. 23, 2023 Sheet 9 of 11 US 2023/0059067 A 500 DISSOLUTION AMOUNT OF REB, D (PPM) TIME (MIN) @-REB.D ALONE ~#- REB. DIERYTHRITOL COMPLEX Figure 16 3COMPONENTS | 2COMPONENTS — 3COMPONENTS. REB.D PHYSICAL MX ‘COMPLEX Figure 1Patent Application Publication Feb. 23, 2023 Sheet 10 of 11 US 2023/0059067 Al REB, D CONCENTRATION [MGIL} @ REB.O ALONE DERYTHRITOURES. D A ERYTHRITOLIREB. D/FRUCTOSE 4000, 3500 FY 4 4 é - 3000 a a 2500 2000 1500 1000, e ‘ 5 ‘ ‘ 500 0 0 20 40 60 80 100 ee x _sunncse ~~ nes EVALUATION TAREE. COMPONENT = Two.eoyeonent Figure 19Patent Application Publication Feb. 23, 2023 Sheet 11 of 11 US 2023/0059067 Al ERVTHRITOL REB.D __ERYTHRITOUREB, D| svimrounes sewocross| Figure 20US 2023/0059067 Al HIGH-SOLUBILITY REBAUDIOSIDE D ‘COMPLEX ‘TECHNICAL FIELD [0001] The present invention relates toa high-solubility rebaudioside D complex and a method for producing the ‘same. The present invention fuchor relates to a sweetener ‘composition contsing the high-sofbilty rebavdiside D complex and a food o beverage containing the complex or the sweetener composition, BACKGROUND ART [0002] Leaves of Stevia rebauiana contain a second ‘metabolite called Steviol which is one type of diterpenoids, where a stevol glycoside provides sweetness that is nearly 300 times the sweetness of sugar and is therefore utilized as ‘a caloricless sweetener in the fod industry, The demand for ‘aloricless sweeteners is growing day by day as obesity has ‘become a serious social problem worldwide and also forthe sake of health promotion and reduction in the medical expenditure Currently, aspartame and acesullame potas- sium, which are amificially synthesized amino acid deriva: ives, are uilized as atficial sweeteners, but satura ealo- riclss sweeteners like stevol glycosides are expected to be safer and more likely to gain public acceptance. [oon3]) The strvcire of general steviol. glycosides is showin in FIG. 1. The major steviol glycosides of stevia include a glycoside called rebandioside A (Reb. A) that as Tour sugar moieties, The amouat of Stevioside, namely, a {cinglycosplated steviol glycoside that is a precursor thers is the largest, and these two glycosides are the main sub- stances forthe sweetness of stevia. Sevioside account for the langest content in stevia leaves an is known to provide sweetness that is about 250 to 300 times the sweetness of Reb, A is a tota-glycosylted steviol glycoside that ‘sieong sweetness (200 to 450 times that oF sugar) with oud taste quality. They have been drawing attention as taloricless sweeteners [0004] "Asa stcviol glycoside winose taste quality is supe- Flor to that of Reb, A, rebaudioside D (Reb, D) as been {drawing attention, Reb. D has a structure in which five sugar ‘ities are added to the diterpene skeleton shown in FIG. {and provides sweetness that fs about 200 0 300 tines the sweetness of sugar: Accordingly, tempts have been made to add rebaudioside D to beverages as a sweetener (for ‘example, Patent Literatures I and 2) [0003] "However the water solubility of rebaudioside D is lower than those of reboudioside A. and the like, For this retona, tempts have been made to improve the water Solubility of rebavdioside D. For example, in Patent Litra- ture 3, attempts were made to improve the solubility of rebaudioside D in an aqueous solution by mixing rebauio~ side D wit a solubilization improver and a stabilizer in ‘water, followed by spray drying, Further, in Patent Literature 44. attempts were made to oblain a slevil glycoside com positon having improved solubility by adding water and anol to a seviol glycoside composition containing reba 4ioside D, mixing, heating and then cooling the mixture ‘separating solid phase from the obiained clfodal stspen- sion; and drying the separated solid phase. CITATION List {0006 Patent Literature I: Japanese National-phase PCT Laid-Open Patent Publication No. 2016-518143 Feb. 23, 2023 10007] Patent Literature 2: Japanese National-phase PCT Laid-Open Patent Publication No, 2016-52197 10008] Patent Literature 3: Japanese National-phase PCT Laid-Open Patent Publication No, 2015-11408 10009] Paton Literature 4 US Laid-Open Publication No. 2019)0077823 SUMMARY OF INVENTION Technical Problem [0010] Under the above-describod circumstances, cur rently, it has een desirod to develop a novel complex of rebaudioside D having increased water solubility and a nove] method for increasing the solubility of rebaudioside D in water Solution to Problem 0011] ‘The present inventors comprehended that, by form 1g. complex of rebaudioside D and at least one compound slocted from carbohydrates and water-soluble vitamins and salis thereof, » novel complex of rebaudioside D having Increased water solubility ean be oblained. The present Jnvention is based om thi finding. 0012} The present invention includes inventions of the below-deseribed embodiments [1] A complex comprising: [0013] Reb. Ds and [0014] atleast one compound selected from carbobydrates and water-soluble vitamins and salts thereof, 0015] wherein the water solubility of Reb, D at a water temperature of 28° C. is 7S mg/100 g-110 or higher. [2] The complex according to [1], wherein the Reb, D is orp, [B] The complex secording to [1], wherein the complex comprises a eutectic ysl [4] The complex according to any one of [1] [3], wherein the complex consists essentially of 0016] Red. D: and 10017] atleast one compound selected from carbohydrates and water-soluble vitamins and salts therco. [5] The complex aecording to any one of [1] [3}, wherein the at Jest cine compound selected Irom the carbohydrates tnd the water-soluble vitamins and the salts thersol is selected from sugars or sugar aleohos [6] The complex according to any one of [1] [5], wherein the atleast ane compound select from the carbobydrates tnd the water-soluble vitamins and the salts thereof com prises atleast one selected from suetase, fructose, maltose, lito, eryhrtal, mato, palatnose, mannose, arabinose, Inet, plucose, allulose, xylose, rhamnose and ribose [7] The complex aeconting o [5], wherein the sugar sleo- hols comprise atleast one selected from eryhrtal, sorbitol, xylitol, malitol, isomalitol, lactitol, maltoital, iso: rmalotritl and panitol [8] The complex according to [5], wherein the sugars ‘omprse at least one selected from ghioose, rhamaose, xylose, sitose, allulose, anbinose, mannose, fructose, sucrose, maltose and lactose. [9] The complex aecording to any one of [1] [8], wherein the content of Reb. Dis an amount equal to or less than the saturation solubility relative to the at least one compound Selected from the carbohydrates and the water-soluble vta- tins and the salts thereof.US 2023/0059067 Al [10] The complex aeording to any one of [1] t [9], wherein ‘he compound is erythritol, and wherein the complex his a poakatat leat one selected from 20-14 820.2 deg. 20.220.2 they, 2420.2 deg and 27.9202 deg in X-ray dilaction (Cake 9-15408 A), [10-1] The complex according to any one of [1] 10 [10], ‘wherein the content of Reb. Dis 100 300 mg relative to 1 tof the at least one compound selected from the carbohy- Arses and the watersoluble vitamins and the sits there [10-2] The complex according to any ene of [1] 1 [10-1], wherein the complex comprises Reb. 1D and erythrtol, ‘wherein the content of Reb. Dis 10 fo 300 mg relative to 1 goof enti, [10-3] The complex according to any one of [1] © [10-2], wherein the complex comprises Reb, D, erythritol and Tivetose, wherein the content of Reb. D is 10 10 300 mg relative to 1 g ofthe foal of erytitl al fractose [11] A sweetener composition comprising the complex socording to any one of [1] 10 [10] [11-1] A sweetener composition comprising the complex socarding to any one of (1) to [10-3] [12] The sweetener composition acconting to [11] or {11-1}, Tuchee comprising at Teast one selected fom the. group consisting of Reb. A, Reb. B, Reb. C, Reb. E, Reb. F, Reb. G, Reb. Reb, J, Rob. K, Reb, M, Reb. N, Reb, O, Reb, Q, Rob. R, Reb. V, Reb. W, Reb. KA duleoside A, mbusoside, steviol,stoviolmonoside,stovielbioside,stevioside, sucrose, high ffuctose com syrup. erythritel, Mogroside V, com syrup, aspartame, sueralose, acesolfame potassium, sacha rin and xylitol [13] A food or beverage comprising the complex according ‘o ay one of [1] to [10] or the sweetener composition socorting wo item [11] oF [12 [13-1] A food or heverage comprising the complex accond- Ing to any one of [1] 10 [10-3] or the sweetener composition sccording to (11) (1-1) oF {12} [18] A method for producing & complex comprising: [0018] Reb. D; and [0019] at least one compouns selected fom carbohydrates and watersoluble vitamins and salts thereat, wherein the ‘method comprises: [0020] heating atleast one compound selected from ca bolydrates and water-soluble vitamins and salts dhereot 10 form a melt [0021] dissolving Reb. D ia the melt; and [022] cooling the meit in which Reb. D is dissolve. [15] The method scconding to [14], wherein the method ‘comprises fomming the mel at temperature lower than the ‘decomposition point of Reb D. [16] The method according to (14) or [15], wherein the ‘ooking is performed at a temperature equal oor lower than the nucleation temperature ofthe compound constituting the mel [17] The method according to any one of [14] 10 [16], ‘wherein: [0023] eryhvtol is used as the at least one compound selcted from the carbohydrates and the water-soluble vita tins and the salts thers: and [0024] ne cooling is performed in a manner such tht the Solidification of eryhritol starts at a temperature of 120° C. or lower [18] The method according to any one of {14] 10 [17], ‘wherein the cooling is perfomned by cooling by sting or Sate cooling. Feb. 23, 2023 Advantageous Eifets of Invention 10025] According to the present invention, a novel com: plex of rebandioside D having inersaed water solubility and 8 method for producing the same can be provided. BRIEF DESCRIPTION OF DRAWINGS 10026] FIG. 1 shows the structure and i stevie glycosides 10027] FG. 2 shows the rsuts of evaluation of solubility in Example B. 0028] FG. 3 shows the sults of evaluation of favor in Example C. 10020] FG. 4 shows comparison between Reb. D alone, the Reb, DYerythritol composition obtained by simple mix ing and the Reb. Dieryhritol complex with respect to the solubilities thereof in Example D, 10030] FIG. 5 shows the concentaton of Reb. D (disso Tution amount of Reb. D) when dissolving each complex obiained in Example Fin water 10031] FG. 6 shows the compesition ratio of Reb. D. ee of each sample obtained by melting erythrtal at each of Afferent melting temperatures and disolving Reb. D therein Jn Example FIG, 6(A) shows the composition ratio of Reb, D in the solution of the complex obtained at each temper ture. FIG, 6B) shows the time that elapsed before distal tion of Reb. Din erythro! melted at each temperature. FIG. 6(C) shows the ratio of Reb. D in TSG contained in each sample obtained with each dissofition time when dissolving Reb, Dat 170° C, 10032] "FG. 7 shows the ratio of Reb. D in TSG contained jn each sample obtained by melting shamnose at each of diferent melting temperatures and dissolving Reb. D therein in Example G, 0033] FIG. 8 shows the concentration of Reb. D (disso- Jution amount of Reb. D) obained when each complex with eich diferent ratio between Reb, D and erythitol obtained Jn Example H wa dissolved in Water in manner svc that the conceatmaion of Reb, D in water became 2,500 ppm, {allowed by filtration 10034] FIG, 9 shows the concentration of Reb, D (disso- Jation amount of Reb. D) obsined when each complex with cach different ratio between Reb. D and rhamnose obtined fn Example | was dissolved in water in a mance such that the conceatration of Reb. D in water became 2,500 ppm, followed by ftation 10035} FG. 10 shows the esults of sensory evaluation of texch complex with each different mio between Reb, D and erthrtol obtained in Example 10036] FG. 11 shows the concentration of Reb. D (disso- Tution amount of Reb. D) eblainad when each complex ‘obtained by changing the method for cooling and solidil¥ing the melt was dissotved in water in Example K. 10037] FIG. 12 shows the concentration of Reb. D (dis Solution amount of Reb. D) obtained when each complex obtained by changing the ition order of raw materials was dissolved in water in Example L. (A) shows the time that elapsed before Reb, Din each complex oblained under cach condition was dissolved in water, and (B) shows the ratios of Reb. D and Reb. 3 to the foal steviol glycoside (SG) under each condition. 10038] FIG. 13 shows the test results of each complex obtained by changing the solidification temperature in Example M. FIG. 13(A) shows the concentration of Reb. D nes of generalUS 2023/0059067 Al (Gissolution amount of Reb. D) obtained when dissolving cach complex in water, and PIG, 13(B) shows the temperd- ture change of each simple atthe time of eooling. 10039] "FIG. 14 shows photographs ofthe crystals obtained fn Example N. [0040] "FIG. 18 shows the test results of each complex ‘obisined by changing the cooling rate atthe time of solid fication in Example 0. FIG. 18(A) shows the temperature ‘change of each sample atthe ime of cooing, and FIG. 18(8) shows the dissolution amount Reb, D oblsined when dis Solving each complex in water. [0041] FIG. 16 shows comparison between the Reb. Dierythrtol complex. and the Reb. D formulation with respect to the dissolution amount and the dissolution rate in Example P, [0042] "FIG. 17 shows the results of the measurement of the dissolution amount of Reb, Dia water in Example Q. [0043] FIG. 18 shows the examination resulis of the Aisolution rate ofthe erybitol Reb, Difmctose complex i Example Q. [0044] - FIG. 19 shows the results of evaluation of favor in Example Q. [0045] "FIG. 20 shows electron microscope photographs of the samples in Example Q. DESCRIPTION OF EMBODIMENTS {0046 Hereinafter, the present invention will be deseribed in detail The below-described embodiments are provided only fr ilusrative purposes, an itis not intended that the present invention be limited only to these embodiments. The presen! invention can be procticed employing various modes ‘without departing from the gist of the present invention. Note that all the documents, laid-open publication, patents and other patent documents cited ia this specification are Incorporated herein by reference. Further, the contents dis- close in the specification and drawings of Japanese Patent ‘Application No. 2019-238753 filed on Dee. 27, 2019, 10 ‘which priority is elsimed by the present application, are incorporated herein, [0087] As used herein, all of "Rebaudioside", “Reb” a Reb.” represent the samme mesning, tht is “rebaudiside” Similarly, as used herein, “duleosde™ means “duleoside" ‘As use herein, "TSG" means “teal steviol glycoside", and means Reb. A, Reb. B, Reb. C, Reb. D, Reb. F, Reb. M, stevioside, Reb, N, Reb. O, Reb steviolbioside, duleoside A. Reb. E, Reb G and mbusoside, or the total amount thonof, [0048] As used herein, “ppm” means “mass ppm” unless otherwise stated. In this specification, when the amount of| Reb, 1D dissolved in water is. 10 mass. ppm, the water solubility of Reb. Dis T mg/100 g-H,0. Further, singe the Spoctie gravity ofa heverage is usualy 1, “miss ppm can ‘Be equated with “mg/E. Further, inthis specification, the ‘wording “about” means tht the subject exists within a range ff the numerical value following “abous25%, 210%, 15% 23%, 22% or 1%, Por example, “about 10" means & ange of from 75 to 125. 1. Complex Containing Reb. D [0049] "As describe above, the present inventors compre hhended hat, by forming a complex ofrebadioside D and at least one compound selected from carbohydrates and water Soluble vitamins and salts thereof, a novel complex of rebauidioside D having increased water solubility can be ‘obtained. Accondingly, the complex of the present invention Feb. 23, 2023 js a complex containing Reb. D and atleast one compound selcted Irom carbohydrates and water-soluble vitamins and salts thereof (hereinafter also referred w as “the complex of | the present invention”) In an embodiment of the present ‘invention, the water solubility of Reb. D in the complex of the present invention ata water temperature of 25° C. is 75 sig/100 g-H1,0 or higher. In this speciation, the “com plex” means substance ia which Wo oF more components are combined and integrated. Examples of the complex Jnchide a two-component complex obtained by melting one component and dissolving the other component therein, followed by solidifying i. [nan embodiment of dhe present vention, the complex othe present invention has 2 sats fairy taste quality. The complex in a prefered embod sent ofthe present invention has a taste quality ual to oF higher than that of Reb. D alone, and for example, itis excellent with respect t lingering sweet aerate 0050] Rebaudioside D (Reb 1) contained in the complex ‘of the present invention has a sirature in which 5 sugary are ‘ld to the diterpee skeleton shown in FIG. Ls describe above, and specifically, it is represented by the following chemical fom, 1 Dts ig eee at 0081} Reb. Das. very high sweetness (about 200 1 300 times that of sage), and i superior in temas of an aftertaste tnd the like to Reb. A that is generally distributed. Mean- ‘while, the water solubility of Reb. A ata water temperature ff 75° C. is about 2,000 4 4,000 mg/100 g-H,0, where the water solubility of Reb, D that is curently commercially available ata water temperature of 7° C. 8 about 40 to $0 ‘ig/100 gc11,0. For this reason, though Reb. D as a more preferable tte quality when compared to Reb. A, itisUS 2023/0059067 Al Aiicult to add Reb, D to food or beverage in an amount sficien for imparting sweetness thereto, 10052] According to the present invention, by forming a complex of Reb, D anda lest one compound selected from carbohytrates and water-soluble vitamins and salts therof, the water solubility of Reb. D in the complex can be improved. Specifically, by using the complex according 10 fan embodiment of the present invention, Reb. D can be dissolved in water with solubility of higher than 40 to $0 ‘g/100 g-H,O at @ water tomperture of 25° C. In an cmodiment of the present invention, the water solubility of Reb, Data water temperature of 25° Cis 75 mg/100 g-1,0 ‘or higher. Ia another embodiment ofthe present invention, the wate solubility of Reb, Data water temperature of 25° Cis 80 mg/100 1,0 or higher, 85 my/100 11,0 or higher, 90 mg/100 p-f1.0 or higher, 95 mp/100 2-10 or higher, 100 mg/100 g-H,0 of higher, 110 mg/LO0 g-1,0 or higher, 120 mg/100 g- 1-0 or higher, 130 mg/100 g-H.0 or higher, 140 mg/100 g-H-0 or higher, 150 mg/100 g-H0 or higher, 160 mg/100 g-H,0 or higher, 170 mg/100 g-H,0 or higher, 180 mg/100 scF,0 or higher, 190 mg/100 a-H0 or higher 200 mg/100 g-1,0 or higher, 250 mg/100 g-1,0 or higher, 300 mg/100 g-1-0 or higher, 350 m/100 g-1,0 or higher, 400 mg/100 g-H-O or higher, 450 mg/100 g-H,0 or higher, $00 mg/100 g-H-0 or higher $50 mg/100 g-H.O or higher, 600 mg/100 g-H-0 or higher, 650 mg/100 g-HO or higher or 700 mg/1D0 g-H,0 of higher, Tae upper limit of| the solubility ata water temperature of 25°C. is preferably 800 mg/100 g-l1,0 oF lower, 750 mg/100 gll,0 oF lower, 700 mg/100 g:11,0 or lower, 650 mg/100 e110 oF lower, ‘or 600 mg/100 g-H1,0 of lower In another embodiment of | the present invention, the water solubility of Reb, Dat a vate temperate af 25° C, may’ he 75 mg/100 gt1,0 10 800 mg/100 g-H,0, 100 mg/100 g-1,0 to 800 ma/100 2,0, 150 mg/T00 g-H.0 to 800 mg/100 aH1.0, 200 Impl g1,0 0 800 np 00 ¢,0, 250 mp0 g H.Ot0 800 mg/100 g-H,0, 300 mg/100 y-41,0 10 800 m/100 21,0, 350 my/i00 2410 to 800 mp/100 11.0, 400 ‘g/100 11,0 to 800 mg/100 p-H,0, 450 mg/100 81,0 10 800 mg/100 g-H,0, 500 mg/100 g-1,0 to 800 mg/100 2:H,0, 550 mg/i00 @H.0 to 800 mg/100 &H.0, 600 ig/100 g-H.0 to 800 ma/00 g-1,0, 630 mg/100 84,0 10 800 mg/100 g-H,O, 700 mg/100 y-H,0 10 800 my/100 2:H,0, 75 mg/l00°g-H,0 10 750 mg/100 s-H,0, 100 ‘g/100 11,0 to 750 mg/100 p-1,0, 150 mg/100 21,010 750 mg/100 g-1,0, 200 my/100 g-f1,0 10 750 mg/100 H,0. 250 mp/i00 £410 to 750 mp/100 g-.0, 300 ‘ng/100 g-10 to 750 mig/ 100 g-1,0, 350 mg/100 gH,0 10 750 mgi100 g-H,0, 400 mgi100 g-H,O to 750 mg/100 1,0, 450 mg/I00 gH,0 t0 750 mg/100 wH,0, 500 mg/100 g1,0 10 750 mg/T00 gO, $50 mg/100 g-,0 10 750 mg/100 g-,0, 600 my/100 g-1,0 10 750 m/100 2:H,0, 650 mp/i00 g-H.0 to 750 mg/100 11.0, 700 ‘ig/100 g-H0 to 750 mg/ 100 g-11,0, 75 mg/100 1,0 10 700 mg/100 g-H,0, 100 mg/100 g-1,0 to 700 mg/100 g:1,0, 150 mg/i00 g-f1,0 to 700 mp/l00 l1,0, 200 mg/100 g1,0 to 700 mg/100 g-f,0, 250 mg/100 g-1,0 10 “700 mg’100 g-H,0, 300 mg’100 g-1,0 to 700 mg/100 2:H,0, 350 mg/l00 3:H.0 to. 700 mg/100 3H.0, 400 ‘ng/100 1,0 40 700 mg/ 100 g-1,0, 450 mg/100 8,0 10 700 mg/100 g-H,0, 500 my/100 -H,0 10 700 mg/100 gH,0, 550 mp/i00 gl10 to 700 mp/l00 11,0, 600 ‘ig/100 g11,0 to 700 mg! 100 g-1,0, 650 mg/100 1,010 700 mg100 g-H,0, 75 mg/100"g-H,0 to 650 m/100 Feb. 23, 2023 2HF,0, 100 my/100 g-H,0 (0 650 mg/100 11,0, 150 ig/100 11,0 1 650 mg/100 p-I,0, 200 mg/100 g-1,0 19 650 mg/100 g-H,O, 250 mg/100 g-H,0 to 650 mg/100 H,0, 300 mp/i00 H,0 0 650 mp/100 £H.0. 350 ‘ig/100 21,0 t 650 m0 g-1,0, 400 mg/100 1,0 10 {650 mg’100 g-H,0, 450 mg/100 g-1,0 to 650 mg/100 251.0, 500 mg/l g-H,0 t0 650 mg/100 11.0, 550 ‘ig 100 g-11,0 to 650 mg/100 g-1,0, 600 m0 1,0 10 650 mg/100 g-H,0, 150 mg/100 s-H,0 to 600 mg/100 2-H,0. 200 my/i00 g-H,0 0 600 mg/100 11.0, 250 ig/100 11,0 to 600 mg/ 100 p-H,0, 300 mg/100 1,0 10 600 ing/100 g-H,0, 150 mgi100 g-1,0 to 500 mg/100 BH1,0. 200 mp/i00 g-H1,0 to 00 mg/l00 11.0. 250 ‘ig/100 g1,0 0 500 mg/i00 g-F,0, or 300 mg/ 100 g-1,0 {© 500 mg100 g-t1,0. 10053] As used herein, “the solubility of Reb. D" means the amount (mg) of Reb. D dissolved in 100g of water In this specitication, the solubility of Reb. D isa solubility at 1 water temperature of 25° C, unless otherwise stated. The ‘amount of Reb, D dissolved in water ean be contiemed by ‘adding the complex to water to be dissalved therein while ‘izring unl the complex is no longer dissolved in wate aed then measuring the amount of Reb. D dissolved in water, The amount of Reb. D dissolved in water ean be measured by using Tiguid chromatograph mass spectrometry (LC- MC). In tis specification, the valu of the solubility fs equal 1o of lager than that ofthe dissolution amount described in the Examples. 0054] In an embodiment of the present invention, Reb. D inthe complex is amorphous. “Amorphous” refers to sate of having no enystal structure, for-example, sate of shossing no cleat peak when analyzing by means of X-eay crystal dfaction (XRD), As used herein, “Reb. Dis amor phous" cans state i which no peak specie o Reb, Dean be confirmed or the hal width of a peak specitic to Reb. D Js lamer than 0.5°. The peak specific to Reb. D refers to at Teast one selected fom 6520.2 deg, 103202 deg, 20.420.2 dog and 20.0202 deg Reb. D can be made amorphous by various methods, but it i preferably made amorphous by rmeling atleast one compound selected from carbohydrates ‘and water-soluble vitamins ad salts thereof an disolvi Reb, D therein, followed by performing cooling by string or static cooling, as described later with respect 10 the ‘method for prodicing the complex of the present invention. Further, in another embodiment ofthe present avention, the amorphous Reb. D contained in the complex of the present invention exelndes those obtained by the spray dry metho! (or spray cooling method), 10055] The complex of the present invention contains, in audition to Reb. D, atleast one compound selected from carbohydrates and water-soluble vitamins and salts thereof The atleast one compound selected from carbohydrates ad Water soluble vitamins and salts therot to be Used in the complex ofthe present invention is not particulary limited as long as iti 2 compound, which is melted by heating at fondinary pressure under air atmosphere, and which forms a complex together with Reb. D, and which ean improve the Solubility of Reb. D. The carbohydrates ate selected from fugars (@., monosiecharides at disaccharides), polysac- ‘harides (6, oligosaccharide, dextrin and stare) aa sugar alcohols (eg. erythritol and sorbitol), and steviol glycosides such as Reb, D are not incu therein, The water-soluble vitamins are slected from vitamins which are easily dite solved in water Than embodiment ofthe present invention,US 2023/0059067 Al the atleast one compound selected from the carbohydrates fand the water-soluble vitamins and the salts thereat is selected from sugars oF sugar alcohols, [0056] Ia an embodiment of the present invention, the at least one compound selected from the carbohydrates and the ‘water-soluble vitamins and the sls thereof includes atleast ‘one selected fom sucrose, Fructose, maltose, xylitol, eryth- sitol, matte, palainose, mannose, arabinose, mannitol, Tact, glucose, allulose (another name: psiose), xylose, thamnoss and ribose, Eure, in another embodiment ofthe present invention, the sugar alcohols include at lest one selected from erythricl, sorbitol, xylitol, mannital, malt, {somali lacie, maitetito,isomaltotitol and panitol In yet anoiher embodiment of the present invention, the \Waiersolube vitamins and the salts there inelude atleast ‘one selected from sodium pantothenate, pantothenic acid (Gitamin BS), vitamin BI, vitamin B2, vitamin BS, vitamin 1G, vitamin B7, vitamin BO and vitamin B12, and salts thereof In yet another embodiment of the present invention, the sugars include atleast one selected from glucose, han nose, xylose, ribose allulose, arabinose, mannose, frvciose, sorose, malone and lactose. Note that the sug to be used jn an embodiment of the preset iavention may be either a Daype isomer or an L-type isomer, but a D-type isomer is prefered, [0057] In an embodiment of the present invention, the complex of the present invention consists essentially of: Reb, Ds and atleast one compound selected from carbohy-= draes and water-soluble vitamins and salts thereof As used herein, “consists essentially of..." means that the complex of the present invention may contain another stractaal nit fn aktion o Reb. D and the atleast one compound selected from the carboydates andthe water-soluble vitamins and the salts thereof within a range in which the effcts of the invention are not reduced. Examples of such eases include the case where the complex contains impurities that are Inevitably contained in Reb D the carbohydrates, the water- Soluble vitamins or the salts of the water-soluble vitamins, tnd the case where the complex contains a component eter than Reb. D, the carbohydrates. the water-soluble vitamins fd the salts of the watersolubie vitamin in an amount of | 0 0 5% by wight, 0 1 4% by weight, 0 1 3% by weight, (010 2% by weight or 0 © 1% by weight relative to the total amount of the complex. Further, for example, when prodve- ing the complex ofthe present invention By melting atleast ‘one compotind selected from carbohydrates and water soluble vitamins and salts ther and dissolving Reb. D therein, the presence of impuritis that ae inevitably mixed and Reb, B thats generated by decomposition of Reb. D is Allowed, as described later with respect to the method for pradicing the complex oF the present invention. [00S8] In an embodiment of the present invention, the ‘ontent of Reb, D in the comple isn amount equal (0 oF Jess than the saturation solubility relative to the a least one compound selected from the carbohydrates and the wate- Soluble vitamins and the salts there. The saturation solv bility means an amount (mg) with which Reb. 1) is no longer dissolved in @ melt of 1 g of the at least one compound selected ffom the carbotydrates and the water-soluble vitae ‘ins and the salts thereof, The saturation solubility varies depending on the type of the compound and the temperature of the mek, but ean be easily and accurately confimed by ‘sctually fomning s melt and dissolving Reb. D therein. For Feb. 23, 2023 example, when forming a melt by using erybrtel, 112 mg of Reb. Dissolved in | gof erythro at IAP C. (hey 112 mele) 10059] In an embodiment of dhe present invention, the content of Reb. D in the complex may be 10 1 300 mg, 20 ‘0 290 mg, 30 %0 280 mg. 40 19 270 mg, 50 t0 260 mg. 60 {0 250 mg, 70.0 240 mg. 80 to 230 my, 90 t0 200 mg. 10 1 200 mg, 20 10 200 mg, 30 to 200 mg, 40 to 200 mg. $0 {0 200 mg, 6010 200 mg 70 10 200 my, 80 0 200 mg. 10 1 150 mg, 20:10 180 mg. 30 19 150 mg, 40 to 180 mg. $0 1 150 mg, 60 10 150 mg. 70 19 150 mg. 80 t0 180 mg. 90 {© 150 mg, 10 (0 100 mg. 20 10 100 mg, 30 t0 100 mg, 40 {0 100 mg, 5040 100 mg, 10 0 $0 mg, 20 0 $0 mg, 30 19 ‘80 mg, 40° 80 mg oF S00 80 mg relative to 1g ofthe at least one compound scleted rom the caboliydrates al The \otersoluble vitamins and the sts thereof. 10060] In an embodiment of dhe present invention, the complex contains Reb. D and erythritol, and the content of Reb, D may be 10 10 300 mg. 20 10290 mg, 30 1 280 mg, 40 t0 270 mg, 50 0 260 mg, 60 to 250 mg, 70 0 240 mg, 80 f0 230 mg, 90 0 200 mg, 10 f0 200 mg, 20 10 200 mg, $30/c0 200 mg, 40 to 208) mg, 50 to 200 me 70 to 200 mg, 80 1 200 mg, 10 (© 150 mg, 20 10 150 mp, 30 to 150 mg. 40 1 150:mg. $0 t0 150 mg, 60 10 150 mg, 70 to 150 mg, 80 1 150 mg. 90 to 150 mg, 10 10 100 mg, 20 t0 100 mg, 30 6 100 mg, 40 to 100 mg, 5010 100 mg, 10 0 80 mg. 20 1 80 mg, 30 0 80 mg, 40 10 80 mg or 50 o 80 mg, and is preferably 10 10 100 mg, and more preferably 20 10 80 mg relative o 1 g of erythro. 10061] In an embodiment of the present invention, the complex contains Reb. D,erythitol and fructose, snd the content of Reb. D may be 10 to 300 mg, 20 0 290 mg, 30 {0 280 mg, 40 0 270 mg, 50 to 260 mg, 60 to 250 mg, 70 to 240 mg, 8040 230 mg 90 to 200 mg, 10 t0 200 mg, 20 1 200 mg, 3010 200 mg, 40 to 200 mg, 5010 200 mg. 60 1 200 mg, 7010 200 mg. 80 10 200 mg, 1010 150 mg. 20 1 150 mg, 30 10 150 mg. 40 10 150 my, 50 0 150 mg. {© 150 mg, 70 10 150 mg. 80 10 150 my, 90 0 180 mg. 10 to 100 mg, 2040 100 mg. 30 t0 100 mg, 40 to 100 mg. 50 {0 100 mg, 10 0 80 mg, 20 10 80 mg, 30 1 80 mg, 40 10 80 igo 50 to 80 mg, and is preferably TO to 100 mg, and more preferably 2010 80mg relative 1 ofthe wl of erythrital snd Trvctse 10062] In an embodiment of the present invention, the complex contains Reb. D,erythritol and fructose, and the ‘weight ratio between the content of enthrtel and the content of fructose may be 10:1 to 1:10, 9:1 t0 1:9, 8:1 to 18, 71110 17, 61 6 16, $1 © 15, 41 @ 134,31 13, 2:1 to 1:2, L541 0 1.5, 10:1 40 1:1, 9:1 to 1,8 tL F110 15, 61 VA, Sel to 13}, 4:1 10 11, 3:1 w Hl, 2 (0 Tel, 18:1 0 Hl, $l to 21, 8A to 3c oF Tl wo 4: and §s profeably 91 w 2:1, and more preferably 8:1 to 3b 0063] In an embodiment ofthe present invention, the at least one compound sclected from the earoliydates and the \water-soloble vitamins andthe salts thereof serythrto, and the complex of the present invention has a peak at atleast ‘one selected from 20-14,8202 deg, 202202 deg, 24.5202 deg and 27.920 2 dein Xoray diflaction (CuK 21,5405 AA, Ina prefered embodiment, the complex of the present invention has a peak at atleast two, atleast three or all the Positions selected fom those described above, In anther fmbodiment of the present invention, the complex of theUS 2023/0059067 Al present invention further as a peak at atleast one selected fom 19.5202 dep, 28.320.2 deg, 29.520.2 deg, 31.130.2 deg and 32.7202 dep. [0064] Ia an embodiment of the present invention, the complex ofthe present invention includes a eutectic crystal ff Reb, D and a least one compound selected fom carbo= hydrates and water-soluble vitamins and salts thereof. A eutectic crystal va substance obtained when 8 mixed guid Df two oF more components soliies at @ constant melting point ike a pure substance to form a mixed solid having the Same composition. Inte present invention, itis inferred that a catectic crystal is formed by heating and melting atlas fone compound selected from carbohydrates and water Soluble vitamins and salts thereof and then dissolving Reb. D in he obtained mel, followed hy cooling and solidtying ‘using an appropriate method. A entetc erystal is Formed with two or more components at a predetemined ratio (eutectic composition). In an embodiment of the present Jnvention, it is ot required that the complex of the present invention is entirety eutetc, and apart ofthe complex may be eutectic. For extmple in the praces of cooling melt in ‘which Reb. D is dissolved, a component thats procipitated before reaching eutectic point maybe contsined. While nat Wishing to be bound by theory, itis infeed that the solubility is improved when the state of Reb. D is changed by formation ofa entoctc erst 2, Swoetence Composition Containing the Complex of the Present Invention 10065] According to an aspect of the present invention, a ‘woetence composition containing the complex of the pres ft invention (hereinafter also referred to as “the sweetener ‘composition of the present iaventon”) is provided. The ‘Sweetener composition of the present invention is ot pat ‘curly limited as long as it contains the complex of the presen invention, [0066] The amount of the complex of the present inven fon contained in the sweetener composition of the present ‘invention is not particularly imite, but for example, itis SO 10 108%, preferably 80 10 100%, and more preferably 95 10 100%, The amount of the complex ofthe present invention contained inthe sweetener composition ofthe presen inven- tion isthe rato (wt 96) ofthe Weight of the complex of the present invention to the total weight of the sweeter oniposition [0067] The sweetener composition of the present inven tion may further contain another stevie! glycoside in a jn tothe complex of the present invention. Far example, the sweetener composition of the preteat invention my Tree contain, in additon to the complex of the present invention, atleast one stevie glyeoside selected rom the roup consisting of rebatdioside A (Reb. A), ebaudioide B (Reb 8), rcbaudioside C (Reb. C), ebandiside E (Reb. F), rebaudioside F (Reb. F), robaudioside G (Reb. G), bau tlioside I (Reb, 1), rebautioside J (Reb 1, rebaudioside K (Reb. K), rebautioside M (Reb. M), rebatdioside N (Reb, N), rebaudioside O (Reb. 0), rebaudioside Q (Reb. Q), rebaudioside R (Reb. R),rebaudioside V (Reb. V), bau dioside W (Reb. W),rebauioside KA (Reb. KA), duleoside A, rubusoside,stevil,steviolmonosie, stevilbioside and stovioside “The sweetener composition of the present inven- ton may further contain nother sweetener Examples of the ‘nother sweetener include: natural sweeteners such as cane Feb. 23, 2023 sugar (ueross), high ffuetose oor syrup, Mogroside V; xglitol, com syrup, fructose, sugar, glucose, maltose, high fructose syrup, sugar aleohols (xylitol, erythrto, etc). oli- posaccharide, honey, sugarcane juice (brown sugar syrup), Starch syrup, luo han goo powder, luo han goo extract, Ticorice power, licorice extact, Thaumatocaceus daniel seed powder and Thanmatococcus damiel seo exe: kl tcl sweeteners sch as acesulfame potassium, sveral se, nsotame, aspartame and saccharin, Among them, from the viewpoint of imparting cleanness, case of drinking, ‘natural taste and moderate rich taste, natural swoctenes ae proferably used, and fructose, glucose, malls, suerose and ‘ugar are particularly preferably used. Those swectness components may be used solely, oF two or more of them my be used in combination, 10069] In an embodiment of the present invention, the ‘sweetener composition of the present invention further com tains at least one select frm the group consisting of Reb. AA, Reb. B, Reb. C, Reb. E, Reb. F, Reb. Gi, Reb. T, Reb Reb, K, Reb. M, Reb. N, Reb. O, Reb. Q, RED. Ry R&D. V, Reb, W, Reb. KA, duleosde A, rubusoside,stevol, sevio- Imonoside, steviolbiosie, stevioside, serose, high fructose com syrup, erythrto, Mogroside V, com syrup, aspartame, sucraose, aeesulfame potassium, saccharin and xylitol, 10070] When he anor stevol glycoside or another high Intensity sweotener (¢2, Mogrosde V, xylitol and artificial swoeteners) is. contained, the composition ratio (Weight ratio) between Reb, D and the another stevie glycoside or another high intensity sweetener in the complex of the presen invention may be 1:99 19 99:1, :9 10 95:8, 10:90 to 00:10, 15:85 to 85:15, 20:80 to 80:20, 25:75 to 75:28, 30:70 to 70:30, 3565 w 65:35, 4260 10 60:40, 45:65 10 65:45, or 50:50. When a low intensity sweetener (eg, suemose, high fructose com syrup, et) is contained ia the ‘sweetener composition ofthe present invention, the con- Position ratio (weight ratio) between Reb. D and the low {intensity sweetener in the complex of the present iaventon ‘aay’ be 1:1000 to 1:100, 1800 to 1:100, 1:700 to 1:100, 1600 fo 1:100, 1-500 t© 1:100, 12400 to 1:100, 1:300 16 12100, oF 1:200 to 1:10. 10071] Examples of the sweetener composition of the preset invention includ, but are not Kimited to, tabletop Jimetional sweetener composion, a concentrate for bever- ages, a sweetness enhancing agent and favor controlling agent. 10072] When the sweetener composition of the present fnvention is used as a concentrate for beverages, it may be tused for beverages by dilution at any dition rate. In this esse ican be used by being diluted 2-old,3-old,4-fold, 5d, 6-old, 7-old, fold, 9-fok or 10-fld with water oF carbonated water, Further, the concentrate for beverages is prefered in terms of storagebilty and ransportbility because itis concentrated. When using the sweetener com- positon of the preseat invention as the concentrate for beverages, it may be ether solid or hid 10073] When the sweetener composition according to an embodiment af the present invention is sed as the eoncen- trate for boverages, the Brix of the concentrate may be more than 1S but 50 or les, 20 t0 $0, 25 to $0, 301 $0, 35 w $0, 40 t0 50, 20040, 25 to 40, 30 to 40, 20 1035, oF 20 0 30. The Brix of the concentrate can be calslated fiom the sweetness of each sweetener such as a steviol glycosideUS 2023/0059067 Al relative to cane sugar (suerose) and the content of each sweetener as inthe ease of the Brix of beverages which Will be described later 3, Food or Beverage Containing the Complex ar Sweetener Composition ofthe Present Invention 10074] According to an aspect of the present invention, a ood or beverage containing, the complex or sweetener composition of the present invention (hereinafter also referred to a5 “the food or beverage of the present inven ton”) is provided. The food or beverage of the present “invention is not particulary nite as long as it contains the complex or sweetener composition ofthe present invention. In this regard, the food or beverage means beverages and ods [0075] The amount of Reb, D contained in the food or bevenige of the present invention varies depending on the spociic type of the food or beverage, but Ht is preferably ‘Within ange roughly fom 10 mass ppm to 600 mass ppm, For example, it may be 20 mass ppm to 350 mass ppm, 25 mass ppm to 550 mass ppm, 30 mass ppm to S50 mass ppm, 3§ mass ppm to $50 mess ppm, 40 mass ppm to 5S0 ‘mass ppm, 45 mass ppm to $50 mass ppm, $0 mss ppm to '50mass ppm, $$ mass ppm to 5S0 mass ppm, 20 mass ppm ‘540 mass ppm, 25 mass ppm to $40 mass ppm, 30 mass pm to 54D mass ppm, 38 muss ppm to 540 mass pp, 40 ‘uss ppm to S40 mass ppm, 45 mass ppm to $40 mass ppm, 50 mass ppm to $40 mass ppm, 55 mass ppm to $40 mass hm, 20 lass ppm to $30 mss ppm, 25 mass ppm to 530 ‘mass ppm, 30 mass ppm to $30 mass ppm, 38 mss ppm to '530:mass ppm, 40 mass ppm to $30 mass ppm, 45 mass ppm ‘o $30 mass ppm, $0 mass ppm wo $30 mas ppm, $5 mass ‘ppm to $30 mass ppm, 20 mass ppm to $20 mass ppm, 25 mass ppm to 320 mass ppm, 30 mass ppm o 520 mass ppm, 535 mass ppm to 520 mass ppm, 40 mass ppm to 520 mass pm, 45 mass ppm to 520 mss ppm, $0 mass ppm to 520 fs ppm, 55 mass ppm to $20 mss ppm, 20 mss PM to ‘lO mass ppm, 25 mass ppm to 510 mass ppm, 30 mass ppm ‘© 510 mass ppm, 35 muss ppm 0 $10 mass ppm, 40 mass ppm to SID mass ppm, 45 mass ppm to 510 mass ppm, 50 ‘ns ppm to $10 mass ppm, 85 mass ppm to 510 mass ppm, 20 mass pp to 505 mass ppm, 25 mass ppm t0 505 mass ‘pm, 30 mass ppm to 50S nass ppm, 35 mass ppm to 505 fs ppm, 40 mass ppm to $05 mass ppm, 4S mass pm to ‘50S mass ppm, $0 mass ppm to SOS mass ppm, $5 mass ppm {0 505 mass ppm, 20 mass ppm wo 00 mass ppm, 25 mass ppm to $00 mass ppm, 30 mass ppm to S00 mass ppm. 35 ‘uss ppm to 00 mass ppm, 40 mass ppm to $00 mass pp, 445 mars pp to 500 mass ppm, 50 mss ppm to S00 mass pm, 58 mass ppm t0 500 mss ppm, 20 Mass ppm to 495 ‘ns ppm, 25 mass ppm 10495 mass ppm, 30 M88 ppm to 49S mass ppm, 35 mass ppm to 495 mass ppm, 40 mass ppm o 495 mass ppm, 45 mass ppm 0 495 mass ppm, $0 mass ppm w 498 mass ppm, 5§ mass ppm to 49S mass ppm, 20 ‘uss ppm to 450 mass ppm, 25 mass ppm to 490 mass ppm, 30 mars pp to 490 mass ppm, 38 mss pp to 400 mass pm, 40 mass ppm t0 490 mass ppm, 45 mass ppm to 490 ‘mass ppm, 50 mass ppm 10450 mas ppm, $5 mass ppm to 490 mass ppm, 100 mass ppm to 400 mass ppm, 150 mass po 400 mass ppm, 200 ness ppm to 400 mass ppm, 250 mass ppm to 400 mass ppm, 300 mass ppm 10 400 mass ppm, 100 mass ppm to 140 mass ppm, 100 mass ppm o 200 fuss pin, 100 mass ppm to 250 mass ppm, oF 100 mass pm 10300 mass ppm. When the content i adjusted within Feb. 23, 2023 the above-described ranges, itis advantageous on the point thar moderate sweetness can be imparted to the food or bevere. 10076] The food or beverage ofthe present invention may Jurher contain another steviol lycoside in addition tothe complex or sweetener composition a the preset invention. For example, the food or Reverage of the present invention ‘nay further contain, in addition wo the complex or sweetener ‘composition of the present invention, at Teast one steviol jlyeoside selected from the group consisting ofrebaudioside ‘A (Reb, A), rebadiosde B (Reb, B), ebavdioside C (Reb, ©), rebaudioside E (Reb, F), rebsudioside F (Reb. F), rebaudioside G (Reb. G),rebaudioside I (Reb. D, baud: side J (Reb. J), rhaudioside K (Reb. K), rcbaudioside M (Reb. M), rebaudioside N (Reb. N), ehaudioside O (Reb. ), rebatdioside Q (Reb. Q), rebaudioside R (Reb. R), rebaudioside V (Reb. V), ebaudioside W (Reb. W), bau dioside KA (Reb. KA), duleoside A, rubusoside, sevil, seviolmonoside, stevolbioside and steviosid. 10077] The food or overage ofthe preset invention may Jurther contain anaxher sweetener. Examples ofthe another sweetener include: matural sweeteners stich a8 cane sugar (uerose), high fructose corn syrup, Mogroside V. xylitol, com syrup, fructose, sugar, glucose, maltose, high lreciose symp, sugar alcobols (xylitol, eryritel, et), oligosaccha Fide, honey, sugarcane juice (brown sugar syrup), starch symp, no han guo powder, luo han guo extract, licorice power, Ticorice extract, Thaumarococeus daniel! seed powder and Thawmatococcus daniel seed extract; and fnifcial sweeteners seh as acesulfame potassium, sbeal- se, netame, aspartame and saccharin. Among them, from the viewpoint of imparing cleanness, ease of drinking, ‘tural tate and moderate rich taste, natal swectenes ae preferably used, and fiuetose, ghicose, maltose, suerose and ugar are particularly preferably used. These sweetness components may be used soley, or two oF more of them may be used in combination. These sweeteners my be contained Jina beverage in an. amount (Brix conversion) of $.0 or less, 4S or less, 4.0 or les, 35 0 es, 3.0 oF less, 2S or les, 20 or les, 1.5 of less, 1,0 of less, 0.5 of less andthe lower Timit may be 0.1 or more 0078] In an embodiment of the present invention, the food or beverage othe present invention further contains at Jeast one selected from the group consisting of Reb. A, Reb. BB, Rob-C, Reb. E, Reb. F, Reb. G, Reb. 1, Reb. 1, Reb. K, Reb, M, Reb. N, Reb. O, Reb. Q, Reb. R, Reb. V; Reb. W, Reb. KA, dulcoside A, rubusosde,stovil, teviolmonoside, steviolbioside, stevioside, sucrose, high frociose com syrup, erythritol, Mopmosde V. com syrup, aspartame, sueralose, scesulfame potassium, saccharin and xylitl 0079] The food ofthe present invention snot panticuaey Timited, and examples theo! include eontectioneries, broads, fours, noodles, cooked rices, pressed agricultural Test products, processed livestock prodvets, processed marine products, mill/dairy products, oils and faslil-and- ft processed predicts, seasonings and other food materials. 0080] ‘The beverage ofthe present invention is not par ‘iculrly limited, and examples thereof include carbonated beverages, non-carbonated beverages, aleool beverages, non-aleohalie beverages, coe: beverages, tea beverapes, cocoa-based beverages, nutvitional beverages, functional beverages, fmtivegetable-based beverages and lotic bev- enigesUS 2023/0059067 Al [0081] 1a an embodiment of the preseat invention, the beverage may be # non-alcoholic beer. The non-alcoholic beer means a carbonated beverage having a beer-lke Haver. is « non-fermented non-aleoholic type and substantially docs not contin alcobol. In this rgard, beverages contain ing a very small amount of alcohol that cannot be detected ate not excluded from the non-aleoholie boc. [0082] Ia the case where the beverage aeconling to an ‘embodiment ofthe resent invention is tea beverage, iis preferably a Black tea beverage or a sugarlice tea beverage. Examples of dhe sugar-ftee tea beverage include green tea beverages, oolong toa beverages, burly tea beverages, brown rice wea beverages, aly tes beverages and sug ttes black tea beverages. The cole beverage may be either container packed cole or liquid coe. [0083]. In the case where the Beverage according to an embodiment of the present invention iss carbonated bev exag, it is preferably a cola-lavored beverage a transparent carbonated beverage, ginger ale, fut juice-ased carbon: ated beverage, a milk-contaning carbonated beverage or & sugar-free carbonated beverage. The nutrcional beverages ‘and functional beverages include sports beverages, enemy beverages, health support beverages, and jelly beverages contained in pouches. [0084] In the case where the beverage according 10 an embodiment of the present jnvention is fruilvogetable- based beverage, examples thereof include 100% frit bev- rages, frut-containing beverages, low fut juce-content refreshing beverages, Irit granule-containing frit bevee: ‘ges or tit polp-containing beverages. The lactic hover fges include ‘milk, beverge yogurt, lactic acid hactena beverages or milk-containing refreshing, beverages, and soymilk beverages inelude soymilk or soybean beverages, [0085] The alcohol beverage refers toa beverage contin ng an alcoholic raw material. It may be a cocktail (ea, hu-hi(shoehu-based beverage) using distilled Tiguor (eg, shochu Japanese distilled spirit). Examples of te aleoholic raw muteral ince a brewage, a distilled liguor and a ‘mixed liquor. Examples of the browage include wine and boer. Examples of the distill liguor include spirits (e., ain, vodka, ram, tequila, new spics, aleobols for raw materials, .), liqueurs, whiskeys (e., whiskey, brandy ‘e(.) and shochu Japanese distilled sii) Ta this regard, the aleobol beverage may be one containing alcohol at a detect. able level ad contains, forexample, 1% by volume or more, 296 by volume or mere, 3% by volume or more, 4% by volume or more, or 3% by volume or more af aleobol [0086] The Brix of the beverage of the present invention Js not particularly imited, but its preferably 3 to 18, more profeably’$t 13, and even more preferably 7 11 a this regard, the Brix ean be ealenlated from the sweetness of ‘ich sweetener such as a stevol glycoside relative to eae sugar (uerose) and the content of eaeh sweetenee, The fweetnesses of Reb. B, Reb. A, Reb. D and Reb. M are respectively 300t0 350 times, 200 to 450 times, 200 to 300 times, nd 200 to 300 times that of sceose. Accordingly. the amounts ofa steviol glycoside comesponding to Brix 1 in Reb. B, Reb. A and Reb. 1D (the same for Reb. M) are respectively 30.7 ppm, 30.7 ppm, and 40.0 ppm according to calenlaton in which central values of the respective sweet- nesses ae used. Also, with respect to oer steviol glyeo- sides and sweeteners other than stevolglyoosides, Brix can be calculated in the same way. For example, the sweetness ‘of acesulfame potassium, sucralose and aspartame are Feb. 23, 2023 respectively about 200 times, about 600 times, and about 180 times that of suerose. Nove thatthe relative ratio of the sweetness of various swectencs (othe sweetness of sucrose 1s 1 cam be determined by using for example, a publicly known sugar sweeines-conversion table (e,“Inryo Yo Jiten ("Dictionary of Beverage Terminology” in Japanese)", . 11, published by Beverage Japan, Ine.) However, with respect to sweeteners whose valves of the sweetness are described using numerical ranges and sweeteners whose values vary depending om literatures, the relive ratio ofthe sweetness to the sweetness of stemmse a | i detemined by ‘sensory test, Examples ofthe sensory test nclade a method in which samples are prepared by adding ugar to cach pure ‘water in a manner such thatthe samples respectively have Brix of 30 f0 5.0 in increments of 05 points: and among them, 2 sugsradded sample having a sweetness intensity ‘equivalent to that of an aqueous solution of the sweetener having a predetermined concentration is selected. 0087] In another embodiment of the present invention, the Brix of the beverage may be 10 or les, 9 oF less, 8 OF Jess, 7 or less, 6 0 ess, oF 5 or les, and for example it my bed 10 10,4109, 408,410 7,410 6,410 5, $10 10, 510 9, $108, $107, 5106, 6 10 10, 619, 6108, er610 7. In yet another embodiment ofthe presea invention, the Brix of| ihe boverage may be 10 10 15,11 1 15, 121015, 13 10 15, 14 15, 1010 14, 101 13, 10 12, or 10% I, and such stbeveraue having » high Brix my be usedas a eoncenteated Stock solution of a heverage for dition 10088] The eneray (gross enemy value) of the beverage of | the present invention isnot particularly limited, and it may be 0 to 50 Keal/100 mi, 0 to 45 Keal/100 mil, 0 % 40 Keal/100 ml, 040 35 Kea’ ml, 01030 Keal!T00 mi, 010 24 Keal/100 al, 0 0 22 Keal/100 ml, 0 1 20 Keall10 ml, Oto 15 Keal/100 aa 0 wo 10 Keal/100 ml, 010 $ Keal/100 rl 0.1 © 50 Keal/100 mi, 0.1 to 45 Keal100 mi, 0.1 10 40 Keal/100 ml, 0.1 to 35 Keal/100 ml, 0.1 1030 Keal 100 ml, 0.1 to 24 Keal/100 ml, 0.1 to 22 Keal/100 ml, 0.1 to 20 Keal/100 ml, 0.1 15 Keal/100 a0 1010 Keal 100 ml, 0.1 to 5 Keal/100 mi, 1 10 50 Keal/100 ml, 1 10-48 Keal/100 fal, 1 to 40 Keal/100 ml, 1 to 35 Keal/100 ai, 1 to 30 Keal/100 ml, 1024 Keal100 ml, {to 22 Keal/T00 ml, L109 20 Keal/100 ml, 1 40.15 Keal/100 ml, 110 10 Keall 100 ml, 110 $ Keal/100 mi, $ to 50 Kell al, 5 o 45 Keal/100 rl, $ 19 40 Keal/1O0 ml, § to 38 Keal'100 ml, $ to 30 Kal/100 ml, $ to 24 Keal/100 ml, $1920 KealiT00 mi, $19 15 Keal/100 mi, 510 10 Keal/100 ml, 10 50 KealT00 mi, 10 to 45 Keal/100 ml, 10 to 40 Kea ml, 10-10 35 Keal/100 ml, 110 30 Keal/100 ml, 10 to 24 Keal/ 00 ml, 10 to 20 Keal/100 ml, 10 to 18 Kea ml, 15 10 50 Keal/100 ml 15 10 45 Keal/i0 ml, 1510 40 KealT00 ml, 15 to 35 Kea 100 mil, 15 to 30 Keal100 ml, 15 10 24 Keal/100 ml 15 10 20 Keal/100 ml, 20 to 50 Keal/100 ml, 20 to 45 Keal00 mi, 20 t0 40 Keal/100 ml, 20 10 35 Keal/100 ml, 2010 30 Keal/100 ml, 20:10 24 Keall 00 ml, 24 0 50 KealT00 mil, 24 10 45 Keal/100 ml, 24 1 40 Keal/100 mil, 241935 Keal/100 ml, oF 24 1 30 Kesl/100 ml [0089] The beverage of the present invention may be propared asa beverage which is heatsterlized and packed ‘in coniner The container isnot partlariy Timited and examples thereof inelude a plate Bote, an aluminum ean, a steel can, a paper pack, a chilled cup and a botle. When hat sterilization is performed, the type thereo! is not par- ticularly limited, and an ordinary technique such ae UIT serilzation and retort sterilization ean be wsed. The tmUS 2023/0059067 Al perature for the heat sterilization proces isnot particularly Timited, but for example, it is 65 to 130” Cand preferably 85 to 120° C., and the time is 10 to 40 minutes. However, if a sesilization valve euivalent to that obtained under the above-described conditions is obtained, sterilization may be Performed ata suitable temperature for several seconds, for example, § 10 30 seconds. 4. Method for Producing the Complex of the Present Invention [0090] |The complex of the present invention ean be pro duced by a production method, which includes: beating st least one compound selected from carbobydrates and water- soluble vitamins and salts thereof t form a melt dissolving Reb. Din the met; and cooling the mot ia which Reb. D is Aissolved, While not wishing to be bound by theory, itis ‘inferred that dhe solubility i improved because the state of Reb. D in the complex is changed by heating and melting at Jeast one compound selected from carbobydrates and water: soluble vitamins and salts thereof and then disolving Reb. D in the obtained met, followed hy cooling and solidtying 10091] In the method for producing the complex of the present invention, formation of @ melt can be suitably ‘determined based on the melting point ofthe compound 10 bbe melted, but i is preferably carried out ata temperature lower than the decomposition point of Reb. D (about 250° C), When 8 melt i formed at tempersture lower than the decomposition point of Reb. D, itis preferred onthe point that the generation of Reb, 1 caused by decomposition of Reb, D can be suppressed thereby. Ina embodiment of the present invention, a melt may be formed ata temperature 10° C, or more lower, $0° C, or more lower, oF 100° C. or sore lower than the decomposition point of Reb. D. [0092] Formation of a melt ean be carried out by heating at least one compound selected from carbohydrates and ‘watersolube vitamins and salts thereof using any’ publ known method. Whea heating, at least one compound Selected from carbohydrates and water-soluble vitamins and salts thereof may be put info @ heat-resistant container and hated using an oil bath or the like. Further, when the prxluction is carried out on a greater seal, heating may be fried out using an extruder, a pressure-esstant tank, @ taak in which oil is cireutatedthebugh a jacket, or the like. [0093] Heating may be carried out under air atmosphere, ‘and the heating rate ean be stably seleted Ina embod ‘ment ofthe present invention, heating eam be carried out st ‘heating rte of 1° C mi, 2° C/min, 3° Ci, 4° Cin, '5°CJiia, © Cia, 10° Cin, 15°C. or 20° C min. [0094] Reb. Dw be used for producing the complex of the present invention is not particularly limited and may be a plantderived product, « chemically symhesized product or 2 biosyatbesized product. For example, Reb. D may be isolated from a plant body rich in Reb. 1 to be purified, or alternatively, Reb. may be obtained by chemical synthesis br biosyathesis, [0095] Inthe production method ofthe preset invention, Reb, D is added to a melt obtained by heating atleast one ‘compound selected from carbohydrates and Water-soluble Vitamins and salts thereof, and Reb, D is dissolved in the tel, The dissolution of Reb, D may be carried out by Gi) beating ina sate whore Reb, D and at east one compound Selected from carbohydrates and water-soluble vitamins and salts thereof are mixed together in advance, or by (i) heating Feb. 23, 2023 at least one compound selected from carbobydrates and Water soluble vitamins ad salts thereof to form a melt ad then adding Reb. D thereto. The dissolution of Reb. D is regarded as suificient when it cannot be vistally confirmed that Reb, D remains in the melt. From the viewpoint of the improvement of the solubility. preferably. at least one com pound selected from carbohydrates and water-soluble vts ‘ins and salts thereof is heated to form melt, and then Reb. Dis add thereto, Further, by heating Reb, D in advane at about 100° C. for shout 0.2 to 3 hours before i is dissolved inthe melt, the time required for dissolving Reb. D in the mck can be futher shortened, While not wishing to be bound by theory itis infeed that he solubility i improved bbocause the erystal form of Reb D is changed by heating Reb, D aa predetermined temperature in advance, There is also a possibilty that, even after cooling, crystallization ‘occurs While Reb. D remains polymorphic in a solid phase, resulting inthe improvement of the solubility 10096] In the production method of the presen invention, the complex is obtained by cooling dhe mel in which Reb. D is cissolved. Cooling can be performed according to any Publicly-known method. In a prefered embodiment of the preseat invention, cooling is preferably performed at a temperature egal to or lower than the nucleation tempert~ ture of atleast one compound selected from carbohydrates nd water-soluble vitamins and salts thereof (ie, the com pound constituting the met). As used herein, the “nucleation femperature” means a temperature at which the erystal nucleus of at Jest one compound selected fom carbohy- drates and water-soluble vitamins and salts thereof that ‘rms the melt is fonmed. For example, in the case where the tlt is formed using enythrtal, by performing cooling in a ‘manner such thatthe solidification of erythntol stats st a temperature of 120°C. of lower, cooling ean be performed at a Temperature equal t0 oF Tower than the nucleation temperature. The solidification of erythro maybe per- formed at/a temperature af 110° C. or lower, 100° C. oF lover, 0° C. or foe, 80° C. or lower, 10°C. or lower, 60 Cor over, $0°C. or lower 40° Co lower, 30°C. or lower, 207 Cor lower, 10° C. oF lower, 0° C. ot lower -10°C. oF lower, -20° C- or lower, ~30” C.or lower, ~40° C. of lower, =30" C.or lower, 60" C- or lower, ~ 70" C. oF lower, 80° C. or lower, -90° C. or lower, 100", or lower, = 110° C, or lower, =120° C. or ower, “130° C. or lower, =140? Cor lover, =150° Cot lower, ~160" C, of loser, 170° C. or lower, 180° C. or lower, -190° C. or lower, or ~200° C. or lower 10097] The adjustment ofthe nucleation temperature isnot particulary limited, and examples theeo! include eooling themelt deen environment ata constant temperate kl tase of a sood crystal, As the sced enya, the compound constituting the melt (e,erthrtl)s preferably used. The particle diameter of the seed crystal is not particularly Fimite. When cooling the melt under an environment at constant temperature, 3 water bath, an oil bath, themo= state bath, ice, dry ice, liquid nitrogen or the like may be ‘sed, Altematvely, when cooling the melt, steel belt a drum faker, an extruder ofthe hike may be used. 10098] In another embodiment, cooling ofthe melt may be ‘ried out under an environment in which a predteemined ‘temperature is set, For example, cooling may’ be carried out under an environment at «temperature of =196° C. to 100° C=50" C1095" C., 0° C.40.90° C. 10°C. 10 85°C, 20° Cte 80°C, 30° C10 80°C, oF 40" C10 80 Cn aUS 2023/0059067 Al 10 prefered embodiment of the present invention, cooling of the mel js carried out under an environment at temperature of 40! C40 80° C. [0099] nthe production method ofthe present invention, ‘cooling ean be carried out ata cooling rate of 1.0" Cin, 20° Cin, 3.0" Cimin, 40° C/min, 50° Cimin, 60° Cain, 20° Canin, 80° Cin, 9.0 Cia, 10° C/min, 18 Clinin, 12° Clin, 13° CJmin, 1° Clin, 15° Clin ‘or 20° Cin, Regarding the cooling rate, for example, the fveruge cooling rte for 30 minutes from the sta of oeling ray be 05° Cimin to 20° Cin, 08° Cimin to 15° Cimin, 05° Cin to 13° Cimin, 0S" Cumin w 11° Cimin, 05° Cin 10 10° Cin, 03° Clmin to 920° Cimin, 05° Cémin to 80° Cimin, 05° Cin w 70° Cimin, 08° Cimin to 60° Cumin, 05° Cin 1 $0? Cémin, 0.5° Cimin to 40° Cimin, 0° Cin 10 0° Cimin, 0.5° Cimin to 20° Cimin, 05° Clin 10 15° Cimin, 10° Cimin to 20° Clin, 10° Cimin to 15° Cimin, LO" Cin to 13° Cin, 1.0" Canin wo 11° Cimin, LO" Cimin 10 10° Cin, 1.0" Cimin © 90° Climin, 1.0 Cimin to 80° Cimin, LO? Cin 9 70° Cimin, LO? Cimin to 60° Cimin, 10° Cin to 80° Cimin, 0° Cimin to 40° Cumin, 10° Cin 10 30° Cimin, 0° Cimin to 20° Cimin, LO? Clin 10 5° Cimin, 15° Cimin to 20° Cini, 15° Cimin to 15° Cimin, 15° Cimia te 13° Cimin, 15" Comin w 1° Cimin, 15° Cimin to 15° Cimin, 15° Clin 10 90° Cimin to 80° Cimin, 15° Cimin to 7.0" 1 13 Clmin, of 15° C.lmin to 20° CJ, and i ix preferably 1.0" Cin to $.0° CJmin, and preferably 1.5°'Cimin to 3.5° Cimin. Altematively, the average cooling rate for $ ‘minutes from the tart of eooting may be 0.5° C/min to 20° 05° Cimin to 13" Cumin, 05° Clmin to 13° 105° Cin to 11° Cimin, 03° Cimino 10? 1 05° Cimin 10 90° Cumin, 05° Cin 1 80° 105° Clmin to 70° Cimin, 05° Cin 1 60° 0.3 Climin to 50° Clima, 0° Clin to 40° | 05° Clin 10 3.0° Cimin, 05° Clin 10 20° 3. 8.5" Crmin to 15° Clin, LO” Cian wo 20° LO Cimin to 13 Clin, 10° Cimino 13° 1 1 Cin te 11° Comin, 10° Cimino 10° 11.0" Cimin 10 920° Cumin, 10° Clin v9 80° 1 LO° Cimino 70° Cin, 10° Cin 1 60° 110° Clin 10 $0° Cina, 10° Cita 0 40° | 10° Clmin 10 3.0° Cimin, LO? Clin 10 20° LO" Clin to 15° Clin, 15° Cian wo 20° 15° Climin to 18 Clin, 13° Cimino 13° 115° Comin to 11° Clin, 13° Cimin t0 15° 115° Clmin 10 9.0 Cimin, 15° Cin 9 80° nd wee 15 TC 115° Cimin to 30° Cimin, or 15° Canin o 20° Cimin, and itis preferably 1.0° Cmin to 14" C/min. Alternatively, the average cooling rate for 6 minutes from stant of cooling may’ be 0.5° C.min wo 20° Cain, 0° (Cimino 15° Cimin, 05° Cin to 13° Cin 05° Cin © 11°Cmin, 03° Cimino 10° C/min, 05" CJmin w 90? CJmin, 05° Cimin to 80" CJmin, 05° Cin to 70? Cimin, 08° Cimin to 60° Cimin, 05° Cin 1 80° Cimin, 05° Cimin to 40° Cimin, 05° Clin 10 30° Cimin, 05° Cimin to 20° Cimin, 05° Cimin 10 5° Cimin, LO Comin to 20" Cinin, 10° Cémin to 15° Feb. 23, 2023 cs Cémin, Conia, Clann, Cin, Cémin, Cinin, Clann, Cionin, Cianin, nin, 10° Cémia to 13° Cémin, 10° CJmin to 11° 1.0° Cémin to 10° C/min, 10° Cimin to 9.0° 10° Cin 19 80° Clin, 10° CJnin to 7.0° 10° Ciimin 19 60° Cli, 10° Canin to 5.0° 10° Cmin 1 40° Cini, 10° Cnn to 3.0° 10° Cin 19 2.0° Clin, 10° Cin to 1.5° ES® Cilmi to 20° Clmin, 15° CJmin to 13° LS° Cémia to 13° C/min, 15° Clin to 11° 15° C/min 1 15° C/min, 15° Cvimin to 9.0° 15° Cin 19 80° Clin 115° CJnin ¢9 7.0° Clin, 138 Cimin to 60° Clin, 15° Cin 1 510° Clin, 13° Cimino 40° Clmin, 15° Cain wo 30° CCémin, of 1.5° Cin to 2.0° CJ, and itis preferably 1L0° Clin to 50° C min. While not wishing to be bound by theory itis inferred thatthe crystal structure ofa complex obiained is changed by changing the cooling time {10100} In the produetion method of the presen invention, cooling carrie out by cooling by string or static cooling. In general, amoephization of Reb, D is carried out by the spray drying method. However inthe present iavention, the spray drying method is not used, and cooling by string or atic cooling is employed to solidify the melt. When employing cooling by sling or static cooling it is pre- ferred on the point that not only high solubility can be realized, but also high stabil can be realized EXAMPLE! [0101]. Hercisate, the present invention will be described fn detail by way of working examples, but the content ofthe preseat ivention is not limited there. In the working examples, unless otherwise stated, the measurement of the dissolution amount of Reb, D was caried out at 100m ‘emperature and in this regard, an aqueous solution was not heated oF cooled [Example A] Evaluation of Meling/Dissoluion 10102] The melabiity of a raw material o be combined With Reb. D (hereinafter also refered t0 as “the auxiliary aw material”) and the solubility of Reb, D were evaluated, and the auiliary raw material with which the complex ofthe present invention can be obtsined was examined. As the susiiary raw material, rw materials deseribed i the table below were selected from food additives that can be added to beverages. The raw materials used for forming the com: plex are as follows: Reb. D formulation (purty: 98% (7), ‘manufactured by Jining Renewal and Joint lnteraaional, Deallulose (purty: 99%), arabinose (purity: 98%%4),frue= ‘ose (purity: 9%), plveose (purty: 99%6t), maltose mono~ baydrate (purity: 95%4), mannitol (purity: 99%), mannose (unity: 9860), shamnose (purity: 98%¢), ribose (purity: DRY), suerose (purty: 9964), xylitol (purity: 986+) ane xylose (purity: 98%t), tchalose dihydrate (purity: 98%t), sodium pantothenate (purty: 98%¢) (each manufactured by NACALAI TESQUE, INC); and erythrtal (purity: 98% (iw), manufatured by Mitsubishi-Chemieal Foods Cor poration). Also inthe subsequent working examples, the aw materials described above were use unless otherwise stated,US 2023/0059067 Al Feb, 23, 2023 ite [ome Foor s ey ES Rhamnove 1B nee DeTamrie sci 10 Astesidast Lae x ae _ Semosig = pant a seen * [0103] Theauxitiary raw material described in Table | was (01041 | Regarding the samples of Example A, regarding ‘mixed with 100 mg of Reb. D formulation (purity: 954% (vw) na heat-resistant vial, the temperature as elevated ‘o the melting point ofthe auxiliary raw material or higher, and it was confinned whether of not the aunifary raw was melted. After melting of the auxiliary raw ind dissolution of the Reb. D formulation were visually confirmed, the mixture was rapidly cooled in iee and stored at 10°C, The weight ofthe ailiary raw material ‘was adjusted based onthe amount that enables dissolution of | Reb, D. The weigh of Dallulose (another name: D-psicose) ‘vas 2,000 mg, the weight of I -lutamine was 1,000 mg. the ‘weight of vitamin D3 was 1,148 mg, and the weight of an ‘aw material ther than those was 4,000 mg. The results ave showt in Table 2. Te case where it was recog- rized that the auxiliary raw material was melted and that Reb, D was dissolved (including the case where dissolution ‘was visually recognized more when compared tothe point of adding (complete dissolution isnot rsuired)) was evaluated "and the ease where it was not recognized tbat the auxiliary raw material was melted even at a temperature {0 or higher than the melting point ofthe auxiliary raw ‘material, or the ease where it was not reevgnizad that Reb. D was dissolved though the auxiliary raw material was successfully melted (after the addition, change in outer appearance was not visually recognized) was evaluated as "X°. Note that in the ease of sucrose, coloring (caramel coloe) was recognized, and in te ease of maltose, foaming ‘was recognized. Further, in the case of rhamnose ee xylose, the mixture became like eandy-paste after cooling. ofthe at ‘which melting ofthe auxiliary raw material and dissolution of Reb. D were rccognized, water solubility therwof Was evaluated. Firstly. 13 ml of pure water was added to the complex obtained by dissolving the Reb. D formulation in the melted auxiliary raw material, and complete dissolution vas cared out while stirring witha strer. Nte that in the cose of D-alluloss, vitamin D3 or L-glutamine, 65 ail of pure water was added. Aer that, flration was earied out ‘with 2 0.85 jm filter (manufactured by TOSC Japan L1). Finally the concentration of Reb. D contained in the filtrate was analyzed using liquid chromatogsaph mass specron- eer (LCMS) ("LEMS 8050" manufactured by Shimada Corporation). The results are showa in FIG. 2 10105] Regarding many auxiliary raw materials ested this it was found that dagoluion of Reb. 1 inthe melted in improving the solubility [Example C] Evaluation of Flavor 0106) Reb, Dimannose complex, Reb. Disuerose complex, Reb. Dixylitl complex, Reb. Dallolose complex, Reb. Dieryth- ritol complex, Reb, Dichamnote complex and Reb, Dixylose complex obtained in Example B, Evaluation of flavor was made with respect tothe 10107] From the concentration of Reb. D contained in the fikeate obtained in Example B, the sweotnes intensity of Reb, Dwas converted as 220 times te sweetness of sucrose, and dilution was eaeied out with pure water in a manner such that the sweetness in terms OF suerose became 5%, Evaluation of favor was made by panelists tained about sensory attributes of sweeteners (7 members) (N=1). The results are shown in FIG. 3. The respostve items of eval- ation of flavor (sweetness intensity, on-set speed, lingeringUS 2023/0059067 Al sweet affertaste, bittemess intensity and comprehensive evaluation) were scored in increments of 0.5 points ina range of 0 1o 6 points. 0 point means low swectnes intensity, low onset speed, long lingering sweet aftertaste, high bittemess intensity and poor overall evaluation, and 6 points means high sweetness intensity, high on-set specd, short Fingering sweet aftertaste, low bitterness intensity and sat ishactory overll evaluation. Asa reference, evaluation with respec oa solution in which the sweetness of serose alone in terms of sucrose is 5% (comesponding i Brix of §) Was Used as contol (3 points), [Example D] Revonfirmation of Improvement of Solubility of Reb. D by Melting [0108] Regarding the Reb. Dieythitol complex (100 mg of Reb, D formulation, 4g of erythitol, the same raw ‘materials a those ia Example A were used) that was highly evaluated in Example C, the solubility thereof was com: pared to those of Reb. D alone (Reb. D formulation only) find # composition oblained by simply mixing the Reb. D formulation and erythritel (hereinaiter also reerred 0 as “the Reb. Dierythritol composition”), Preparation of the Reb, Dierytritol composition by means of simple mixing ‘and confirmation of the solubility were earied out by the below-deseribed procedure. (1) 100 mg of Reb, Dis mixed with 4 g of erybritol, (2) 13 ml of pure waters added thereto at room temperature, fn stirring Is performed st 500 rpm for 0 minutes {G) Sampling is cared out, filtration is eamied out with a (0.45 jum filter, and then the conceneation of Reb. D in a ‘irae is measured by LCMS. [0109] "Comparison between the solubilities of Reb. D ‘lone, the Reb. Dierybrtoleompenition obtained by simple mixing and the Reb. Dierythritol complex is shown in FIG, 4 [Example E] Conformation of Solubility of ‘Complex at Water Temperature of about 25°C [0110] 8 g of exythitol was melted using an oil bath (COHB-2100" manufactured by TOKYO RIKAKIKAL CO, LTD.) whose temperature was sot a 178°C. in advance, a to the obtained melt, 200 mig ofthe Reb, D Formulation was added to be dissolved therein. Afr tht, the melt in which the Reb. D formulation was dissolved was cooled using ice ‘o obiain a Reb. Dierythrtal complex. By using a similar procedure, a Reb. Ditehalose complex was obtained. In fonder fo compare the solubilities of samples of these 180 ‘omplenes and Reb, D alone a contro, pure Water Was ‘added to each sample in a manner such thatthe concentra jon of Reb, D in water became 6,666.7 ppm, and string ‘was carried out for 30 minutes. The temperatures of @ solution containing only Reb. D (Reb. D foemulaton alone), 4 solution containing the Reb. Dierythrtel complex and Solution containing the Reb. Dfrealose complex were respectively 24.5°C., 28°C, and 246°C, After each sample ‘was dissolved, filtration was erred out witha 045 um fle, fnd thea the concentration of Reb. D in a filtate wa measured by LCMS. The results are showin in FIG. 8 [Example F] Optimization of Melting Temperature [0111] The conditions for preparation of a Reb. Dieryth Fitol complex were changed, and the optimum melting temperature was examined by the below-described proce- dre Feb. 23, 2023 (1) A composition of 150 mg of the Reb. D formulation (he ratio of Reb. D in TSG: 94.5%) and 4 g of erythrtal is produced (@) The composition is melted using an oil bah COHB- 2100" manatsetured by TOKYO RIKAKIKAT CO. TD.) ‘whose temperature is stat each one (140° C, 150°C, 160° ©, 170" C., 180° C, 190" C.), and shaking is suitably carried out until eompicte dissolution is obtained. {G) The time that elapses before complete dissolution is ‘measured, and then rapid cooling is carried out using ioe (4) Onl of pure waters added to the obtained complex and Sitring is earied out for sbout 10 minutes. (6) Filtration is carried out with «0.45 um filter andl hen the ratio of Reb. D ina filtrate is measured by LMS. [0112] The obtained results are shown in FIG. 6 FIG. 6(A) shows the composition ratio of Reb, D inthe solution ofthe complex obtained at each temperature. Specifically. the ratio of Reb. D in the total steviol glycoside (hereinafier aso referred to as “FSG") contained inthe complex was exam fined, and it-was confirmed whether of not Reb. D was decomposed, Inthe temperature zone of 170° C. or higher, Sanifcant decomposition of Reb. D was not recognized. FIG. 6(B) shows the time that elapsed before dissolution of | Reb, D. The time that elapsed before dissolution of Reb. D was significantly euced between 160 and 170" C. Reb. D ‘was disolved in the auxiliary aw material meted using an oil bath whose temperature was set at 170° C., and the dissolution time at that time was changed to obtain a plurality of samples (isstution times: § min, 8 mia, I min, 14 min, 17 min and 21 min). The rato of Reb. D in TS contained in the obtained sample i shown in FIG. 6(C). ‘When the dissolution time wes les than 14 minutes, the composition ratio of Reb, D was lower than that of Reb. D before melting, but it was not recognized that significant decomposition of Reb. D occurred. [Example G] Optimization of Melting Temperature of Reb, D/Rhamnose Complex [0113] Optimization of the meking temperature of the Reb, Dishamnose complex was examined by a procedure sinilar to that in Example F, except that erythitol was replaced by rhamaose. The temperatures at which meng ‘was examined were 127° C., 130° C., 132°C. 138° C_ 137° C140" C. 142° C., 148° C., 147° C, 150° C. and 153° C The res 7, "Rhamnose XXX" means a sample dissolved at XXX° C. For example, “Rhamnose 127” means “a sample dissolved at 127°C." In the temperature zone in the above-described range, siili- cant decomposition of Reb, D was not recognized [Example I] Examination of Ratio of Reb, Dérythritl [0114] ‘The solubility of samples was confimed in onder to determine the suitable addition ratio of Reb, D. 4 g of erythro! was melted using an of bath (“OHTB-2100” manu fctured by TOKYO RIKAKIKAI CO., LTD.) whose tm erate was seat 180°C, and thea 75 mg, 100 mg, 125 img, 150 mg, 175 mg.or 200 mg ofthe Reb. D formulation ‘was added thereto o be dissolved therein, Afler cooling on Jee, pure water was added to each sample in a manner such thatthe concentration of Reb. Din water became 2,00 ppm, fikraion was carried out with a 0.45 jum filter, and then theUS 2023/0059067 Al B concentration of Reb. D in a filtrate was messured by CMS. The results are shovn in FIG, 8 (Example 1] Examination of Ratio of Reb DiRhamnose [0115] ‘The solubilty of samples was confimaed in order to determine the suitable addition ratio of Reb, D. 4g of thamnose wes melted a 138° C., and then 75 mg, 100 mg, 125 mg or 150 mg of the Reb, D formulation was added thereto 10 be dissolved heroin. Aer cooling on ice, pure water was added to each sample ina manner such that the concentration of Reb, D in water became 2,800 ppm, fea- tion was carried out with a 0.45 jum filter, and then the concentration of Reb. D in filtrate was messured by TECMS. The reslts are shown in PIG. 9. [example J] Evaluation of Flavor [0116] To 4 g ofa melt of erthritel, 128 mg, 150 mz or 175mg ofthe Reb. 1 formation was added tobe dissolved therein, and the mixture was cooled, thereby obtaining a complex sample. I was dissolve in Water in'a manner such that the swootess equivalence bocame 7.5% (that is, the sweetness in terms of sucrose became 75%), and evaluation fof fhvor was made. Evahtation of flavor was made by panelists trained about sensory attributes of sweeteners (7 members) (N=7). The results are shown in FIG. 10. The respective items of evalation of favor (sweetness intensity, to1al swootness, onset speed, lingering sweet aftertaste, bittemess intensify and comprehensive evaluation) were cond in increments of 05 points ina range of 0 10 6 points 0 point means low sweetness intensity, small total sweet ness, low on-set speed, long lingering sweet aftertaste, high bittemess intensity and poor overall evaluation, and 6 points means high sweetness intensity, lage total sweetness, high ‘on-set speed, shor lingering sweet aftertaste, low bitterness intensity and satisfactory overall evaluation, As a reference evaluation with respect to 2 solution whose sweetness coe responds to the sweetness equivalence of sucrose alone of 7.5% was used as a contol G3 points). The comprehensive evaluation ofthe Reb. Dieryritel complex was equivalent to orhigher han that of Reb D alone. In particular, ingering ‘woot aftertaste was significantly improved. [Example K] Influence of Method for Cooling/Solidifving Melt on Solubility of Reb. D [0117] In order examine the influence of the method for ‘cooling and solidifying 2 melt onthe solubility of Reb. D, tests were condocted with experimental standards shown in Table 3. Melting temperature is a set temperature of an oll bath C*OHB-2100" manufactured by TOKYO RIKAKIKAL CO., LTD). In “Solidification method”, in the case of “Rapid cooling t 196° C." afer Reb. Das dissolved, the snl was immerse in liquid nitrogen. In the ease of "Room temperature”, afte heating. the melt was allowed to stand ‘under room temperature environmen. Inthe ease of “Sti lation’, Toreed tring of the melt was eareied out under oom femperature environment, Inthe case of "Slow", er heating, the melt was no taken out from the vl bah and was allowed to stand, and ater the oil bath was tamed of, the ‘melt was slowly cooled to oom temperature by the residual heat Feb. 23, 2023 TABLE 3 Tasinan anda Omg) CC) Saiaionrntod "ta [0118] The concentration of Reb. D dissolved afer the ‘addition of pure water is shown in FIG. 11 In te drawing, 16” means “a sample rapidly cooled af 196° C.”. The dissolution amount af Reb. D was improved with respect 19 all tho standaeds, but among the samples tested this time the Sample soliditied by “Stimulation” and the sample solidified by “Slow” showed larger dissolution amounts [Example L] Examination of Addition Order of Raw Materials 10119} Io order to examine the relationship berwoen the Audition onde of row materials atthe time of melting for ‘bisining @ Reb. Dierythitl complex and the solubility of the complex obtained thereby. the addition order of raw ‘materials was changed to prepare complexes. The addition conditions areas described elo. Condition A: Using an oil bath ("OHB-2100" manufacture by TOKYO RIKAKIKAL CO, LTD.}, 100 mg of the Reb. D formlation was allowed to stand 40 be subjected to heat treatment at 100°C for 5 Han twas added to erythro) that ws melted in advance. Contition B: 4 g of erytbrtol was meted using an ol bth ‘whose temperate was set at 145°C. in advance, and 100 ing ofthe Reb, D formulation which was not subjected 0 hat eatment vas added thereto CContition C: 100 mg ofthe Reb. D formulation was mixed with 4 of erythrtol at rom temperature, and the obtained mixture was heated to 145°C. using aa oil bat to prepare melt 10120] In each of Conditions A 10 C, cooling after the dissolution of Reb, D was carried out by rapid cooling on ice. The complex obtained by each of Conditions Ato C was dissolved in water at room temperature, and the water solubility thereof was confirmed, The results ae shown in FIG. 12(4) and Table 4 TABLE 4 inet (amen Te hat ‘a “eo ee Come 1nd tas ° 3US 2023/0059067 Al Feb. 23, 2023 4 [0121] Further, comparison between Conditions A to C ‘was made with respect o the ratios of Reb, D and Reb. B the tual stevolglyeaside (ISG) tis shown in FIG. 1208). 0122] From the results, it was found tht the dissolution time fom the addition of the Reh, D formolation is mone shortened and the decomposition i es likely to occur in the ase where the Reb. D formulation is added after the melt of| erythro is prepared when compared tothe ease where the Reb. D formnlation i mixed with erythitol ia advance Purther, it wes Found that when the Reb, D formblaton is hated at aout 100°C. ia advance before its added o the tlt, the time that clapses before complete dissolution is further reduced and the time that lapses before dissolution in water is also shortened. [Example MJ Examination of Inuenee of Solidification Temperature on Solubility [0123] After a solution of erytriol (4 g)Reb. D formu lation (150 mg) was prepared at 165° C., a heat-resistant container containing the solution was immersed in a ther mostate ath whose temperature was set at each of various temperatures (40° C., 0° C., 80° C., 100° C.) in advance ‘and cooled. The temperature change of each sample a the ne of cooling is shown ia FIG. 13(B). Further, the & perature transition and the average cooling me for 130 ‘minutes feom te sia of cooling are shown in the table below. "Cooling rate (° Cin)” indicates an average cool ing mte at cach time point, For example, regarding the cooking rte atthe time point of 25 min, the temperature exuced in 25 minutes from the temperature athe time point ‘of O min inthe ease of cooling at 100" C., 158.9° C.=106.7° C522" C,) is divided by the time (25 min) to obtain the average cooling rate (209° TABLES [Example N] Examination of Temperature atthe ‘Time of Solidification and Crystal Form Obtained 0125] Aner a solution of erythritl (8 pVReb. D formu ion (300 mg) was prepared at 170° C, a heat-resistant container containing the solution was immersed in thee ‘mostatc ath whose temperature was sot at each of various temperatures 25° C, 60° C,, 80°C.) inadvanee and cooled Photographs ofthe crystals obtained atthe respective tem peratures are shown in FIG. 14 [Example ©] Examination of Influence of ‘Solidification Rate on Solobilty 10126] After a solution of erythitol (4 gyReb. D formu- Jaton (150mg) ws prepared a 165° C.,s8 cooled 10 60° Chile controling the cooling temperate, Classification into temperature histories Ato D was mode according 1 the difference in the cooling rte. The details thereof are described below. As anol bath, “OHB-2100" manufactured by TOKYO RIKAKIKAI CO, TD, was used Temperature history A: The temperature ofthe ol bath ws adjusted 1 about 100°C. 100 minutes later, the oil bath W turned off, and the sample was naturally cooled to 60" C- “Temperature history B: The oi bath was tumed off, and the sample was naturally cooled. Temperature history C: The cil bath was turned off, and oil at mom temperature was added to carry out cooling faster than natural cooling. Temperature history D: The sample was rapidly eooled 19 70" C. using ice in the early stage of evoling, and then natural cooling Was carried out at ormal tempers [0127] The results are shown in FIG. 1S(A). Futher, the ‘emporature transition and the average cooling rate for 60 minutes from the star of cooling are shown in the table [0124] After Reb. Drerythiol complex was formed, 53 below. “Cooling rate (° C/min)" indicates an average coo!- 1 of pure water was added to each sample, and aftr the ‘complex was dissolved, filtration was carried ont, and the concentration of Reb, D contained in a filtrate was mea. sured The results are shown in FIG. 13(A). In parila, the Samples cooled inthe thermostatic bath at temmperstire of | 60" C. to 80° C. gave large dissolution amounts of Reb. D. 1g rte at cach time point. For example, regarding the cooling rte atthe time point of 30 min, the temperature reduced in 30 minutes from the temperature at the time point ‘of © min (in the case of Temperature history A, 1609" C1241" C36. C,) is divided by the time (30 min) 19 obtain the average cooling rate (.23° Cin).US 2023/0059067 Al TABLE 6 Feb. 23, 2023 15 Mmayn tana ses aoa sos 07 ns tug) a lost aea 2 Maye wad iste 2 ton tin ‘oss tweak eea aay as ur 1a de ten anya ome a Haare tei ia ig) tae taste a ong Ci oes) [0128] _Atera Reb. Dierytiol complex was formed, 53 TABLES 8 of pure water Was added to acl sample, and afer the complex was dissolved, filtration was caricd out, and the a oneeaton of Reb. D contained in fate was mae ened Adin sured Thereof are shown in FIG, 15(3). pneu st actin “an Sine couple “ERD “Sue” Peace yal [Example P] Comparison with Reb, D Formulation ones caeere EE! ‘vith Respect o Dssolition Amount and CT) Dissottion Rate [0129] Under the conditions described in Table 7, a Reb Dierythitl complex was prepared. After the complex was Frample Q ein was ponte wing mora Af net” 439) nthis xan eb. omulton ui 98% tnd sampling was carried out overtime while stirring 10 tonfim dissolution behavior of Reb. D. As @ contol the Reb, D formulation was subjected to a similar experiment. The resuls are shown i FIG, 16 TABLE 7 (ww), manufactured by ining Renewal and Joint Interna tional), erythro (purty: 98% (w/w) or more, manufactured by Mitsubishi-Chemical Foods Corporation) and fructose (purity: 95% (ww) or more, mannfactured by NACALAL TESQUE, INC.) were ised. The concentration of Reb. D rhs! R&D Taal Reb.D offer ofa tmecfmse for sition ‘®re)@®)eting) Meare) tin) co) sm am nem me 1 Room repensUS 2023/0059067 Al 16 contained ina fltrate was analyzed using lguid ebromto- raph mass spectrometer (LCMS) *LCMS 8050" manuae- ‘ured by Shimada Corporation) [0131] A two-componeat complex of erthritel/Reb. D ‘was prepared by the below-descrbed procedure. Firstly, 4 g tf erthrtol was melted in an oi bath whose temperature ‘was stat 175°C. or higher to oblain solvent, and 100 mg ‘of Reb, D was aed to the solvent, and then siering Was ‘carried out for 2 minutes, The solvent in which Reb, D Was dissolved was transferred to a preated ol bath (60: C.).A three-component complex of erythitol Reb. Diructose was prepared as described below. Ina manner similar o that for the proparation of the two-component complex, 100 me. of Reb, D was dissolved in 3.2 g of erythitol and complete dissolution was visually coatiemed. 1.5 minutes ater that, 8 9 of fructose was added thereto, thereby preparing the three-component complex. After siting for 0.5 minute, a lis vial containing the melted complex was transfered 2 preheated oil hath (60° C.}, The melted complex was solidified o obtain a complex (containing 24% wiw of Reb. Dy and it was used for evaluation (Evaluation of Solubility) fo132] Water [0133] A material consisting of only Reb, D (Red. D ‘lone, a composition obtained by simply mixing erythrto, Reb, D formation and fructose (Physic mix), ad the ‘5vo-component complex and three-component comple p= pred by melling as deseribad above were respectively powdered, and cach one was added 1 water al room temperature and subjected 10 adjustment in @ manner such that the concentration of Re. D became about 4,000 marl. ‘The room temperatres at the time of preparing samples of Reb, D alone, Physical mis, the two-component complex tnd the three-component complex were respectively 21.6° C, 200. 219° C. and 176° C. ARer stining for S minutes, each sample was fitored with 2 membrane filer (045 ym PTFE membrane fter, manvfactured by TOSC ‘Tapan Ld). The concentration of Reb. D in each irate was ‘measured by LCMS. The results are shows in FIG. 17, Examination of Dissolution Rate of ErythrtolReb. D/Proc- tose Complex [0134] _ Each ofthe rwo-component complex andthe three- ‘component complex prepared as described above was added {o water and subjected fo adjustment in @ manner such that the concentration of Reh, D hocame about 4,000 mg/L, and then the mine was tired room temperature st 180 Te ‘As. contro, Reb, D alone was also dissolved by a similar procedure. Afler a predetermined amount of time passed from the star of stirring. apart of ech sample was collected and fikered with 2.05 jan PTFE membrane iter The ‘oncentation of Reb, D in each filteate was measured by TICMS, The results are shown in FIG. 18. “Measurement of Dissolution Amount of Reb, Din Evaluation of Flavor [0135] In order to confirm effets ofthe three-component ‘conplex of erythitol Reb, Difrctose, evaluation of Davor ‘was made, Reb, and Re, D were also used, and sucrose was used as a contol. Fach of «to-component complex fnd a three-component complex was prepared at a solid socording to the mod of the working example so that about 3.6% of Reb. D was contained. Fach ofthe complexes Feb. 23, 2023 or Reb, A was subjected to adjustment by adding water thereto ia. a manner suc ha the aout in terms of Reb. A or Reb. D became 300 mg/L. The concentration of the sucrose solution was adjusted to be 9 SEV (Guerose equiv Jent value) Evaluation of taste quality was made by pane! Jsts trained about sensory atibutes of sweeteners (S mem= bers). The respoctive items of evaluation of favor (on-sot speed, lingering sweet aflertase bitlemess intensity, linger- ing biter aftertaste and comprehensive evaluation) were Scored ina range of fo 6 points. Asa reference, suerose alone was used as a control (3 points). 6 points means high fonesot speed of swectnes, short lingering sweet allerasc, low bittemess intensity short lingering biter aftertaste and satisfactory overall evaluation, The results are shown in Table 9 and FIG. 19 TABLE fen = s EM Photographs 10136] The surface structure ofthe complex was absorved using. scanning electron microscope (SEM). Each of samples (enthiol alone, Reb. D alone, two-component complex of erythrtel and Reb. D, and a three complex of erythritol, Reb. D and fructose) was at ‘conductive double-sided tape, and it was fixed toa mount ff microscope, The dried sample was covered with gold 19 reduce the charge effect, The test was conducted ot an ‘cceleration voltage of IDV using aSM-6510 microscope (manufactured by FOL, Lid), Reganting erthrto, it was temporaily melied at 175° C, and then solidified, and after that, the solid surface was observed. The results are shown jn FIG. 20. It was recognized that the paps in the solid surfie ofthe two-component complex are langer than those ofthe three-component complex when observing the outer appearances thereo. 1, Accomplex comprising: Reb, D: and at least one compound selected from earbohyrates and ‘water-soluble vitamins and salts thereof, Wherein the water solubility of Reb. D at a water tem perature of 25° C. is 75 mg/100 p-H,0 or higher. 2, The complex according to claim 1, wherein the Reb. D js amorphous 3. The complex acconding o claim 1, wherein the com- plex comprises a eutectic crystal 44. The complex according to claim 1, wherein the com- plex consists essentially of Reb, Ds and at least one compound sclected from carbohydrates and water-soluble vitamins and sls thereofUS 2023/0059067 Al 5. The complex according to claim 1, wherein the atleast ‘one compound selected from the carbohydates and the ‘walersolube vitamins and the salts thereof is selected from sugars er sugar alcohols. 6. The complex according to claim 1, wherein the atleast fone compound selected from the carbohydrates and the water-soluble vitamins and the salts thereof comprises at feast one selected from sucrose, actos, maltose, xylitol, cexythritol, malito,palatinese, mannose, arabinose, latte, alucose alulose, xylose, thamnose and ribose. 7. The complex according to claim §, wherein the sugar alcohols comprise at least one selected from erythrto, Sorbitol, xylitol, maltitol, somali, latvol, malloc, Fsomahomitol and panto 8. The complex aevording to claim 8, wherein the spars comprise at least one selected from ghicose, rhamnose, xylose, ribose, allulose, arabinose, mannose, trucose, sSuerose, maliose and lactose. 9. The complex aeconding w clim 1, wherein the coment of Reb. Dis an amount equal to or less than the saturation ‘Solubility relative tothe at east one compound selected from the carbobydrates and the water-soluble vitamins and the salts thereof. 10. The complex according to claim 1, wherein the compouid is erytitol, and wherein the complex has a peak ft at least one selected rom 20-14 80.2 deg, 20.2202 dep, 245202 deg and 27.202 deg in X-ray dllraton (CuKar i=L.S408 A), 11, The complex acconting « claim 1, wherein the content of Reb. Dis 10 10300 mg relative to I g of the at least one compound selected from the carbohydrates and the \Watersoluble vitamins and the sats thereof. 12. The complex sccording to elsim 1, whercin the complex. comprises Reb. and erythitol, wherein the tontent of Reb Dis 10t0 300 mg relative to 1 go erthitl 13. The complex according to claim 1, wherein the complex comprises Reb. D,erythritol and fructose, wherein the content of Reb. D is 10 10300 mg relative to 1 gof the total of erythitol and fructose, Feb. 23, 2023 14. A sweetener composition eo sccarding to claim 1 18, The sweetenee composition aecoring t claim 14, further comprising. atleast one selected from the group consisting of Reb. A. Reb. B. Reb. C, Reb. E, Reb. F. Reb. G-Rob-I. Reb. Reb. K, Rob, M, Reb. N, Reb. O, Reb. Q. Reb. R, Reb. V. Reb. W, Reb. KA duleoside A, busoside, steviol,stoviolmonoside, seviolbioside,stvios high ffuctose corn syrup, erythnitol, Mogroside V. com syrup, aspaname, suctalose, aceslfame potassium, sacha in and xylitol 16. ocr beverage omprising te complex secortng to claim 1 17. A method for producing « complex comprising: Reb. D: and at Keast one compound sclected from carbohydrates and water-soluble vitamins and salts thereot, wherein the method comprises heating atleast one compound selected from earbohy- ‘rates and water-soluble vitamins and salts thereof to form a mlt slssolving Reb. D in the melt; and ‘cooling the melt in which Reb. D is dissolved. 18. The method sccording 10 elsim 17, wherein the method comprises forming the mel ata temperature lower than the decomposition point of Red. D. 19. The method sceording to claim 17, wherein the voling is performed at a temperature equal 6 or lower than the nucleation temperature ofthe compound constituting the mel 20, The method according to claim 17, wherin ‘enythritol is sed a the at lost one compound selocted rom the carbohydrates and the Water-soluble Vitamins and the sats thereof, and the cooling is performed in a manner sueh that the ‘solidification of erythrtol stats at a temperature of 120° C. of ower 21. The method according to claim 17, wherein the cooling is performed by cooling by string or sate cooling. ing the complex