Enzymatically produced steviol glycosides

Enzymatically produced steviol glycosides

CAS NO.: 1220616-44-3

Synonyms: REB-M; Rebaudioside X

Molecular Formula: C56H90033

Molecular Weight: 1291.29

Solubility: Slightly soluble in water and ethanol,

easily soluble in propylene glycol. 1 g/L at 25°C

General Information

Enzymatically produced steviol glycosides are a natural zero-calorie sweetener produced through enzyme catalysis from Rebaudioside A, which is extracted from stevia leaves as raw materials.

Product Features

Good Taste: It is the best natural sweetener. It has no aftertaste or licorice taste, and its taste is very similar to sugar.

Low Calorie: Extremely low calorie, it’s about 1% of sucrose.

High Sweetness: The sweetness is 200-300 times that of sucrose.

Good Stability: It is stable against heat, acid, and alkali, making it suitable for processing and cooking various foods and beverages.

Suitable for people with high blood sugar: Its low glycemic index and almost no calories make it ideal for diabetics and others who need to control blood sugar levels.

Application

Beverages: Partially or completely replacing sucrose can improve the taste of beverages, reduce the bitterness of tea and coffee, and enhance the flavor of fruit drinks.

Ice Cream: Natural sweetness, soft texture, and increased flavor.

Fermented Milk: effectively slows down the sour taste produced by yogurt fermentation. Its low calories do not cause blood sugar to rise and enhance the flavor.

Other Applications: It is widely used in betel nuts, candied fruits, pickles, roasted seeds and nuts, electronic cigarettes, and other fields. It promotes the proliferation of Bifidobacterium and Lactobacillus in the human body, extends the shelf life, and prevents protein deterioration or browning, mold, etc., caused by rancidity.