Enzyme-Modified Stevia Series (GSG Series)

Superior Solubility: Achieves solubility levels 5-8 times higher than conventional stevia extracts.

Enhanced Stability: Maintains performance in acidic conditions and high-temperature processing.

Clean Taste Profile: Delivers well-rounded sweetness with reduced bitterness and aftertaste.

Natural Origin: Produced through enzymatic modification of steviol glycosides, maintaining natural status.

Regulatory Compliance: Meets international food safety standards with comprehensive documentation.

Cost Efficiency: Reduced usage quantities due to improved solubility and taste characteristics.

Technical Support: Full application assistance and formulation optimization services.

All manufacturers use the same basic steps and methodology which involve extraction, purification and separation, to extract steviol glycosides from the leaves, despite the fact that there is some kind of variation in subsequent stages of purification and separation of glycosides. Most commercial products have a total steviol glycoside content of more than 90% with the two main steviol glycosides making up about 80% of the total. Classical techniques used by manufacturers for the extraction of the glycosides include maceration and thermal extraction. In order to increase the yield and quality of the extracted products, several intensification techniques like ultrasonic waves, supercritical fluids and microwaves associated with extraction of plant compounds have been developed. Additionally, a multistage membrane process has been developed that is able to concentrate the glycoside sweeteners. The bitter-tasting components were washed out from the sweetener concentrate in the nanofiltration process.