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stevia glycoside as a widely respected sugar substitute product, has been widely concerned by consumers and the market.
However, natural stevia glycosides, because of their own structural glycosins are not sweet and have a bitter taste, eat after bitter taste and other bad taste, hinder its application in food and beverage.
, how to reduce the after-bitter taste of stevia glycoside has become the most important concern of raw materials and applications.
addition, the use of enzyme-modified in the structure of stevia glycoside to introduce some new sugar molecules, the sweet taste of improved glucose-based stevia glycoside is a high-quality solution.
1. Glucose-based stevia glycosides are characterized by glucose-based stevia glycosides, also known as enzyme-to-glycosyl glycosides, or enzyme-modified stevia glycosides.
is based on Stevia Rebaudiana Bertoni leaves, which are glucose-based by enzyme method for stevia glycosides extracted from stevia leaves, and then evaporated, concentrated and sprayed to dry the food additive glucose-based stevia glycosides.
natural stevia glycoside is mainly a complex, is composed of the same glycoside (stevia alcohol) to connect different amounts of glucose-based or mouse-based glycosyl.
the stevia glycosides containing different amounts of stevia glycosides are different, it is generally believed that the products of stevia C13 bits to branch various types of sugar-based (glucose-based, etc.) have a better sweet taste.
, glucose-based stevia glycosides have a better sweet taste than natural stevia glycosides.
2. Glucose-based stevia glycoside regulations in China, in accordance with the national standard GB2760-2014 and the National Health and Family Planning Commission No. 8 of 2016, glucose-based stevia glycoside can be used as a food additive spice, applied to all kinds of food except GB2760-2014 Table B.1.
Japan, South Korea, glucose-based stevia glycoside products are relatively mature, Japanese food additives and Korean pharmacopeia are included in the glucose-based stevia glycoside-related quality standards and testing methods.
, there are many different types of enzyme-modified stevia glycosides certified by GRAS.
, the ANZ Food Safety Authority (FSANZ) also approved the addition of enzyme-modified stevia Reb M, produced by SweenGen, as a sweetener in food and beverages.
3. Market status Quo Japan is the first country to use enzyme-to-glycoside glycoside technology, has more than 30 years of use history, mainly used in various types of sauces, sake and other products.
Korean market representative enzyme-modified stevia glycoside has Daepyung, the most complete specifications, products are mainly STEVITEN series and REBATEN series.
the U.S. market products for glucose-based stevia glycosides are SGF's Optimizer ™, GLG's TESTEBOOST™ series of products are also used in glucose-based stevia glycosides.
As applications become more aware of glucose-based stevia glycosides, glucose-based stevia glycoside-based solutions will bring new, more convenient, healthier and more sustainable options to the entire Chinese food and beverage industry.
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