METHODS OF PREPARING GLYCOSYLATED STEVIOL GLYCOSIDE COMPOSITIONS

Processes for the preparation of glycosylated steviol glycoside compositions useful as sweeteners and flavor modifiers in food and beverage products and the like are improved by the use of basic conditions before, during and/or after an enzyme-catalyzed glycosylation of a steviol glycoside compositi...

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Bibliographic Details
Main Authors FLETCHER, Joshua, GOLOLOBOV, Mikhail, WOODYER, Ryan, SMYTHE, John, SIRAJ, Salma, GADDY, James, GROSS, Ryan, CHEN, Xian
Format Patent
LanguageEnglish
French
German
Published 28.12.2022
Subjects
BEER
BIOCHEMISTRY
CHEMISTRY
ENZYMOLOGY
FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE
FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
HUMAN NECESSITIES
METALLURGY
MICROBIOLOGY
MUTATION OR GENETIC ENGINEERING
PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
SPIRITS
THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
VINEGAR
WINE
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Summary:Processes for the preparation of glycosylated steviol glycoside compositions useful as sweeteners and flavor modifiers in food and beverage products and the like are improved by the use of basic conditions before, during and/or after an enzyme-catalyzed glycosylation of a steviol glycoside composition.
Bibliography:Application Number: EP20220173905