Glucosyl Stevioside/ Enzyme Modified Stevia

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Glucosyl Stevioside/ Enzyme Modified Stevia

Glucosylstevioside is also known as Enzyme modified stevia. Low purity steviol glycoside has adistinctive licorice or bitter aftertaste. We seek to improve this via the enzymemodification process. The resulting glucosyl stevioside is 100 timessweeter than sugar and possesses a pleasant aftertaste. It is very popular in Korea and Japan, often used as an ingredientfor Soju, soy sauce, health drinks, as well as apickle and flavoring agent. This productcan be conveniently repacked into 50g,100g, or 200g bags for household use as a tabletopsweetener.

Enzyme modification process Raw materials:Steviol glycoside 80%~90%, Maltodextrin, Active enzyme, Active carbon

Stevia powder dissolving ↓ Heating Maltodextrin dissolving and Heating ↓ Active enzyme input Heating and reaction ↓ Active carbon input Heating and reaction ↓ Cooling Press and film filteration ↓ Spray drying Glucosylstevioside

：（）
Molecular Structure
Molecular Formula：C44H70O23
MolecularWeight：967.01
BRENDA Name：glycosyl steviaside

Specificationsheet

Product name

Glucosylstevioside(enzyme modified stevia)

Product Code

GS80

Physical and Organoleptic Standards

Appearance

White powder

5 ~ 7

Sweet:

100 times

Melting point

196 ℃ ~ 198℃

Smell

Characteristic

Mesh

80~ 100

Specific Optical Rotation

-30° ~ -38°

Non-reactant

steviol Glycoside

≤15%

Specification

Purity

Steviol glycoside ≥ 80%

Ash

< 1%

Moisture

< 6.0%

Heavy Metals

< 10 ppm

Lead

< 1.0 ppm

Cadmium

< 1.0 ppm

Arsenic

< 1.0 ppm

Mercury

< 1.0 ppm

Microbiology

Total Plate Count

< 1000 cfu/g

Total yeast & molds count

< 50 cfu/g

E. Coli

Negative

Salmonella

Negative

Storage Condition and Applications

Keep in a dry place away from hot temperature and strong light10kg x 2bags/carton

Applications: utilized in food and beverage industries as a natural sweetener

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