Wholesale 90% 95% Enzymatically Modified Stevia Powder
What is Enzymatically Modified Stevia?
Enzymatically modified stevia is stevia extract modified through enzymatic technology to improve its sweetness and reduce bitterness. This technology uses enzymes (such as glucoamylase and α-amylase) to catalyze the conversion of glycosides into more stable sweeteners. It offers high sweetness and low calories.
Features and Benefits of Enzymatically Modified Stevia
Sweetness Improvement
Enzymatic modification significantly enhances the sweetness and mouthfeel of steviol glycosides, resulting in a purer sweetness and a shorter aftertaste.
High Purity
The product typically contains over 90% steviol glycosides, ensuring the effectiveness and stability of the sweetener.
Wide Applications
Suitable for use in food, beverages, confectionery, nutritional supplements, and other fields as a natural and healthy sweetener alternative.
Process
The process involves mixing stevia extract with a glycoside donor (such as starch or dextrin), adding an enzyme (such as glucoamylase or α-amylase), and then producing the modified product through adsorption and elution steps.
Advantages
Efficient catalysis under mild conditions, maintaining stevia's natural low-calorie properties while improving taste.
Applications of Enzymatically Modified Stevia
Food Industry
Used in the production of low-calorie beverages, candies, baked goods, and other products to meet consumer demand for healthier foods.
Nutritional Supplements
Used as a coating material for vitamin microparticles, improving product taste and market acceptance.
Pharmaceuticals
Used as a sweetener in pharmaceutical formulations, improving the taste of medications, especially for children and the elderly.
As a natural and healthy sweetener, enzyme-modified stevia, with its excellent properties and wide application, has become a key ingredient in the food industry and health products.
