Trends and prospects of stevia sugar: compound extraction, fermentation preparation and enzyme method changes

Sweet Green Fields
Chief Scientist
Mel Jackson

recently spoke to reporters about the development of stevia sugar
said: "
"
if the high purity
Reb A
was stevia The only star product in the field of sweeteners, the application and competition of stevia glycosides has become more complex and diverse over the past few years as many suppliers compete to offer a variety of
stevia glycoside compounding products to meet consumer needs and their applications become more specific and
refined.Dr Jackson
explains that consumers are increasingly treating added sugar to their products as a health hazard, with an extra tax on carbonated drinks
saccharides
and mandatory sugar labelling on product labels prompting manufacturers to find ways to reduce sugar use, and
investing
more energy and money in finding and developing more cost-effective natural sweeteners."
There is a consensus in the industry that, in addition to the expensive Rohan fruit can be used as a commercial sweetener, the choice of natural sweeteners is actually not large, and stevia for the development and utilization of natural sweeteners to provide a wide space and is the most likely commercial natural products
"
."
In fact, the application of stevia to natural sweeteners has not been a leap forward, and progress in this area over the past few years has not actually gone beyond
Reb A
, the most abundant stevia glycoside in stevia



;Swe
et Green Fields

and its long -term supplier,
Green World Bioengineering Co., Ltd., completed a merger in
:
"
2015, and
its long-term supplier, zhejiang Green World Bioengineering co., Ltd.
Green World
, the largest privately held and highly mechanized stevia producer in the world. At present, the focus of work is on the integrated extraction of stevia glycoside process, no longer pursue the extraction, separation and purification of a single stevia glycoside, but is committed to purifying a compound stevia glycoside product
"
with excellent
good products
quality."
In fact, we are committed to the integration and optimization of the extraction process, through the precision control of the stevia glycoside extraction process, can be extracted directly from stevia to meet consumer needs of a variety of stevia glycoside complex, and traditional processes often need to separately purification of a variety of stevia glycoside, and then through the combination of high purity stevia glycoside to achieve. It can be said that the use of
process
, we can fully in accordance with the needs of consumers to carry out
"
.
on our company's busy and efficient production line, the resulting stevia glycoside products not only have a
-mouth
taste of sucrose, but also do not extract directly from stevia the typical after-bitter taste of the products obtained. The company will also be built in the near future a brand-new production line, the use of the above-mentioned process technology, the products produced can bring different consumers to meet the
"
.Dr Jackson
added: 'In my opinion, the

is still a traditional

adopted by many competitors, first purification of various types of stevia glycosides from stevia, and then a combination of high purity stevia glycosides, which has advantages, but the disadvantages are also evident in
.
traditional process, its compound combination prepared products a lot less trace amounts of stevia glycoside, which will have a certain impact on the flavor of the product
"
.Ase method change enzyme method change is also a hot spot in the study of stevia glycoside, in recent years on
patent applications for stevia glycoside
, in terms of enzyme law change, what is the research hot spot and the way forward?Dr
Jackson
explained
: "
"
different researchers have different research content. But there has been a long history of using enzyme methods to obtain natural flavor substances in stevia, especially in Japan and South Korea, where researchers can transfer glucose molecules from starch to
"
by selecting the right enzyme agent for the enzyme change in stevia glycosides.In the United States,
FEMA
(American Association of Flavors, Flavors and Extract Manufacturers) has an independent classification of enzyme-modified stevia glycosides (
FEMA GRAS 4728-
fructose-based stevia glycosides). When consumers use it below a certain threshold, the added enzyme modified stevia glycoside can change the consumer's sensitivity to sweetness or increase the sweetness of the product, but at this addition, they are not sweeteners themselves, so they can be labeled as
'n
tural flavour
'"
."
Of course, if the ingredient label of the product is labeled
'
natural flavor,
n
atural flavour ' logo, then even if a small amount of enzyme-modified sweetener glycosides are added, there is no need to label them. This is obviously very attractive to both producers and consumers, who are more likely to add cleaner labels with fewer ingredients
"
.Of course, Dr.
Jackson
also points out that
"
if the use of enzyme-modified sweetener glycoside is already above the threshold, and the enzyme-modified product actually acts as a synth, then the product label should be labeled as enzyme-modified stevia glycoside. or similar expression, and the addition of enzyme-modified stevia glycoside must comply with U.S.
FDA
's
GRAS
(
General
Generally Recognized
as
Superin) requirements
"
."
some companies have done this, such as
PureCircle
's enzyme-modified sweetener
-
Glucosylated Stevia Leaf Extracts
is still in the argumentation stage, while
GLG Lifetech
's enzyme-modified stevia glycoside
EMS95
was certified
GRAS


by
FDA

in the United States inOctober

, 2016.
not all
products
like
are
to be
efficient
. "
initially had a number of companies competing in the stevia sugar space, but there are only a few major competitors left, such as Cargies,
PureCircle
and
Sweet Green Fields

, which accounts for the vast majority of the Stevia Glycoside market in the United States. In addition, there are a number of small Chinese mainland stevia glycoside production and sales companies, mainly producing and selling low- to even medium-purity
Reb A
, such as
RA 50
,
stevia glycoside products such as RA 60
and
RA 80
, but market share and consumer acceptance of low- and medium-purity stevia glycoside products such as these are declining
"
. "
in addition, companies like
Almendra
are working to differentiate themselves from other stevia glycoside companies by touting their high-purity
Reb A
products.
Sweet Green Fields
, inc., is
one of the
, we are committed to the use of more advanced technology, the preparation of high-quality stevia glycoside has become the company's growing market share of stevia sugar star products
"
. Dr. Jackson

emphasizes that
:
"Sweet Green Fields
is committed to
's integration and optimization of the complete extraction process at
, through precise control of the stevia glycoside extraction process, can be extracted directly from stevia to meet consumer needs of a variety of stevia glycoside complexes, and traditional processes often need to be separately purified of a variety of stevia glycosides, and then through the combination of high purity stevia glycosides. In this way, with the new process, we can fully meet the needs of consumers to carry out the production
"
. Dr. Mel jackson

, Chief Scientist, Sweet Green Fields Fermentation Preparation when it comes to the use of fermentation methods to convert stevia glycosides,
Jackson
was exhilarating, referring specifically to
EverSweet
, a fermented stevia glycoside product that is genetically engineered to ferment roasted yeast cells and transfer sugar molecules from corn glucose to the best-tasting
Reb D
and
Reb M
stevia glycosins. There is no doubt that this is an exciting technology. regret that there is no fermented stevia glycoside products on the market
.
addition, the response of consumers and the market to fermented stevia glycoside products is not yet clear.
Jackson
, an analyst, points out that food and beverage manufacturers initially chose stevia glycoside precisely because of their recognition of its
natural"
attribute. In other words, if you remove stevia leaves from the entire process, even if the final product is chemically equivalent to
Reb D-M
extracted from stevia leaves, the prepared product will fall into the gray area of the food market and will not be acceptable to consumers. "

EverSweet
stevia glycosides prepared by fermentation can be labeled
Reb M
and
Reb D
, Stevia Glycosides, or Leboldisin

labels
M
D
, but there is no doubt that the label
"
Stevia Leaf Extract
"
will be more popular with consumers
"
. "
may also have some companies list it in the product ingredients list as
"
Stevia Glycoside
"
in the expectation that consumers will not be able to truly distinguish between such fermented stevia glycoside products and stevia glycosins extracted directly from stevia leaves. Stevia and its leaves may have a consumer-appealing halo effect in their eyes, but I don't think so. In fact, for most consumers,

's sounds more like a chemically
"
. , a natural organic stevia , was asked about organic stevia sugars supplied by
Sweet Green Fileds
, Dr.
Jackson
was comfortable