GLYCOSYLATED STEVIOL GLYCOSIDE COMPOSITIONS AND 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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Hauptverfasser:	Gaddy, James, Fletcher, Joshua, Woodyer, Ryan, Gololobov, Mikhail, Gross, Ryan, Smythe, John, Chen, Xian, Siraj, Salma
Format:	Patent
Sprache:	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 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:	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.