Stevia

Amano Enzyme supplies enzymes to produce glucosylated steviol glycosides, which is a less bitter form of stevia. Our enzymes are non-GM, organic compliant, have high glycosylation activity, and can be easily inactivated. 

Stevia is a natural sugar substitute derived from the leaf extract of the Stevia plant. It is widely used worldwide to add sweetness to foods and drinks without adding calories. The sweet taste of stevia comes from its compounds, known as steviol glycosides, which are found naturally in stevia leaves. Stevia extract has 11 main types of steviol glycosides, each with a different level of sweetness. While stevia is known to be 200 times sweeter than sugar, it can sometimes leave a bitter aftertaste¹⁾.

Stevia’s bitter taste is due to the hTAS2R4 receptor²⁾. An enzymatic method was developed in the 1970s to reduce the bitterness of stevia. This method uses cyclodextrin glucanotransferase as the enzyme and starch or dextrin as the sugar donor to transfer the sugar to the steviosides.  These glycosylated steviosides bind less to the receptors.  Bitterness is suppressed and sweetness is improved.

The ideal balance of increased sweetness and reduced bitternes occurs with the Glycosylated steviol glycosides have 1-2 monomers of sugars attached.  Our Kleistase E5CC and β-Amylase F ‘Amano’ along with our CGT-SL can provide the optimal solution. 

Contact us to learn more.

1) Nutrition Today 50(3):129-134, 2015
2) Phytochemistry Vol, 125, 2016, 106-111