Second-generation stevia extracts were all about high purity Rebaudioside-A (RA), the higher the purity the better the taste. Farm-based 3rd generation stevia extracts are the newer two and three-way blends of Rebaudiosides (types A, B, C, D, and M) for an even more sugar-like taste but at a higher cost. Alternatively, fermentation or enzymology-based stevia already co-exist in 2018. Enzymatically modified stevia extracts are sweet taste enhancers that can be used as part of the “Stacking” strategy, together with monk fruit and erythritol, for clean label sugar reduction. This presentation provides insights into practical and economical approaches to decreasing sugar by using emerging ingredients and optional ingredient blends.
Excerpt from the summary: ” Another factor is the use of flavor compounds to enhance the performance of high-potency sweeteners. Woo explained how enzymatic glycosylation of REBA can be used to transform stevia extract into a sweetness-enhancing natural flavor with modifying properties (FMP) called glucosyl steviol glycosides (GSG). Using a GSG FEMA 4728 at up to 175ppm in a beverage would qualify it as a flavor, according to Flavor Extract Manufacturers Association (FEMA) criteria. Native stevia extracts, such as REBA60 and REBA80, also qualify as natural flavors, when used below 30ppm and 35ppm, respectively.”
Alex Woo, Ph.D., CEO, W2O Food Innovation speaking on “3rd Generation Stevia Extracts: Neuroscience, Ingredient Technologies and Food Applications“ at the 2018 Sweetener Systems Conference. [Click on the link to see the summary.]