High-purity steviol glycosides

Methods of preparing high-purity steviol glycosides, particularly rebaudiosides A, D and M, are described herein. The methods include utilizing recombinant microorganisms for converting various staring compositions to target steviol glycosides. In addition, novel steviol glycosides reb D2, reb M2, a...

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Bibliographische Detailangaben
Hauptverfasser:	INDRA PRAKASH, AURIOL DANIEL, CYRILLE JARRIN, CYNTHIA BUNDERS, ROBERT TER HALLE, MARKOSYAN AVETIK, BADIE AURELIEN
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	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 PROCESSES USING MICROORGANISMS 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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Beschreibung
Zusammenfassung:	Methods of preparing high-purity steviol glycosides, particularly rebaudiosides A, D and M, are described herein. The methods include utilizing recombinant microorganisms for converting various staring compositions to target steviol glycosides. In addition, novel steviol glycosides reb D2, reb M2, and reb I are disclosed, as are methods of preparing the same. The highly purified rebaudiosides are useful as non-caloric sweetener in edible and chewable compositions such as any beverages, confectioneries, bakery products, cookies, and chewing gums. 本申请描述了制备高度纯化的甜菊醇糖苷，特别是莱鲍迪苷A、D和M的方法。所述方法包括利用重组微生物将各种起始组合物转化成靶甜菊醇糖苷。此外，公开了新的甜菊醇糖苷reb D2、reb M2和reb I，及其制备方法。高度纯化的莱鲍迪苷可以用作可食和可咀嚼组合物中的无热量甜味剂，所述组合物如任何饮料、糖食、烘焙产品、饼干和口香糖。