New technology increases stevia glycoside content in stevia leaves

GLG Life Tech
said it had always believed that stevia leaves themselves could produce two good-tasted stevia glycosides with commercial interests. This strategy contrasts with Cargilla's recently introduced sweetener, which includes yeast extract and fermentation in its production model, and does not derive two types of stevia glycosides directly from stevia leaves.Generally, the concentration of
Reb D
in stevia leaves is
0.3%
of dry leaf weight, or
2.5%
% of total stevia glycosides, and
Reb M
is
0.1% lower than that of dry leaves," said
GLG Life Tech
, from
Vancouver.GLG Life Tech
new
Reb D
seedlings account for
1.26%
of dry leaf weight, or
9.4% of total
.
GLG Life Tech
new
Reb M
seedlings account for
0.53%
of dry leaf weight, or
4% of total
.The increase
reb D production is also a milestone in the development of
Reb D
and
Reb M
seeds with commercial interests."
breakthrough in Reb D/Reb M
is really important for the stevia industry. Because
Reb D
and
Reb M
have similar flavor characteristics to sucrose, far superior to
Reb A
," GLG Life Tech
said. Sensory
GLG
found that
Reb D
was significantly lacking in astringent, aftertaste and licorice.
Reb M
s sensory assessment test was good, very similar to sucrose. According
GLG Life Tech
,
Reb D
and
Reb M
high levels of stevia sugar leaves will also reduce product costs.


, cargy, Minneapolis, launched the
EverSweet
, a
with
b M
and
Reb D 's zero-calorie sweeteners, but neither
Reb M
nor
Reb Dcomes from stevia. Cargies said that when
developed the
EverSweet
, professional hand-roasted yeasts were fermented from monosaccharose, which efficiently converted into large quantities of
Reb M
and
Reb D
during fermentation, with a greater conversion than was extracted directly from stevia.