Stevia Composition Biocatalytic Conversion Rebaudioside B
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Solution Overview
Problem
Current methods for producing Stevia rebaudiana Bertoni extracts face challenges in achieving high purity and addressing undesirable taste attributes in steviol glycosides, particularly rebaudioside B, which is often viewed as an impurity and lacks evaluation as a sweetener or flavor modifier.
Innovation Solution
A process involving biocatalytic conversion of rebaudioside A to rebaudioside B using enzymes capable of hydrolyzing β-glucosyl ester bonds, followed by purification and optional thermal treatment to enhance solubility, producing a high-purity rebaudioside B suitable for use in food and beverages as a sweetness and flavor modifier.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If conventional extraction and purification methods are used to produce steviol glycosides, then high purity is achieved, but undesirable taste attributes such as bitterness and astringency become more prominent
Solution Approach 1:
The patent applies parameter changes by modifying the glycoside composition ratio - specifically reducing rebaudioside A content from conventional high levels (95-98%) to 70-90%, and increasing rebaudioside B content to 5-20%. This compositional parameter change fundamentally alters the taste profile, eliminating bitterness and astringency while maintaining high sweetness, thus resolving the contradiction between purity and taste quality.
2Manufacturing precision
If rebaudioside A is highly purified, then manufacturing precision is improved, but the product exhibits bitter aftertaste and licorice flavor
Solution Approach 1:
The patent creates a composite steviol glycoside composition that combines rebaudioside A and rebaudioside B in specific ratios (70:30 to 90:10). This composite material approach leverages the complementary properties of both glycosides - rebaudioside A provides high sweetness intensity while rebaudioside B contributes to a cleaner taste profile, thereby eliminating the bitter aftertaste and licorice flavor associated with highly purified rebaudioside A alone.
3Quantity of substance
If rebaudioside B is produced through partial hydrolysis of rebaudioside A, then rebaudioside B content increases, but the process complexity increases
Solution Approach 1:
The patent applies preliminary action by obtaining stevia extract that already contains both rebaudioside A and rebaudioside B in natural proportions, rather than starting with highly purified rebaudioside A and performing hydrolysis. This preliminary presence of both glycosides in the extract simplifies the process, eliminating the need for complex hydrolysis steps while achieving the desired rebaudioside B content in the final composition.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The process effectively improves the taste profile and solubility of Stevia sweeteners, making them more suitable for various applications, including soft drinks, ice cream, and baked goods, by converting rebaudioside A to rebaudioside B, which offers significant advantages in sensory attributes and usability.
Implementation Method 1
biocatalytic conversion of rebaudioside A to rebaudioside B using enzymes capable of hydrolyzing β-glucosyl ester bonds
Implementation Method 2
optional thermal treatment to enhance solubility
Data Source
AI summary
Stevia compositions are prepared from steviol glycosides of Stevia rebaudiana Bertoni. The compositions are able to provide a superior taste profile and can be used as sweetness enhancers, flavor enhancers and sweeteners in foods, beverages, cosmetics and pharmaceuticals.