Glucosyl steviol glycosides are also known as enzymatically transglycosidic steviol glycosides or enzymatically modified steviol glycosides. It is a food additive obtained from Stevia Rebaudiana Bertoni leaves as raw materials, glucosylation of steviol glycosides extracted from Stevia leaves by enzymatic method, and then evaporation, concentration, and spray drying. As a widely respected sugar substitute product, it has received extensive attention from consumers and the market. However, due to its structural aglycone steviol, natural steviol glycosides have no sweet taste, have a bitter taste, and have a terrible taste, such as aftertaste, which hinders their application in food and beverages.
For a long time, how to reduce its post-bitterness has become the most concerned issue for raw material manufacturers and application manufacturers. Among them, the use of enzyme modification to introduce some new sugar molecules into its structure to obtain improved sweetness is a high-quality solution.
Natural steviol glycosides are mainly a complex consisting of the same aglycone (steviol) linked to different numbers of glucose groups or rhamnose groups. Steviol glycosides with varying amounts of steviol glycosides have distinct sweetness, and it is generally believed that the products of steviol C13 grafted with various sugar groups have better sweetness. Therefore, it has a better sweetness than natural steviol glycosides.
In China, according to the national standard GB2760-2014 and Announcement No. 8 of 2016 of the National Health and Family Planning Commission, it can be used as food flavorings in food additives. It can be used in various types of food except Table B.1 of GB2760-2014. in food.
The products in Japan and South Korea are relatively mature. The relevant quality standards and testing methods are included in the Japanese Food Additives Official Book and the Korean Pharmacopoeia.
In the United States, there are also many different types of enzyme-modified steviol glycosides that have been certified by GRAS.
The Food Safety Authority of Australia and New Zealand (FSANZ) approved the enzyme-modified steviol glycoside BESTEVIA Reb M produced by SweenGen as a sweetener for food and beverages.
As the understanding of glucosyl steviol glycoside suppliers continues to deepen, solutions based on it will bring new options that are more convenient, healthier, and more sustainable for the entire Chinese food and beverage industry.
