Bissl Infos .....Auszug aus dem letzten NAFF-Report:
New Innovations in Stevia
Greg Horn
Senior Director, Research & Innovation, Wild Flavors
"...Reb A doesn’t work for all products. There was a lot of talk initially too about Reb C, he added. But Reb C has a bitter component if added solely as a sweetener and it has one-fifth the level of sweetness as Reb A. “Now you’ll see a lot out on Reb D because it’s as sweet as Reb A but has less lingering sweetness, making it better tasting. So you can see how the stevia extract’s composition really impacts the taste,” said Horn.
“We’re starting to see a lot more of what I call ‘designer blends’,” Horn said. “People are looking at how they can get the right amount of sweetness, sweetness perception and clean taste by blending different steviol glycosides to make the product taste more like sugar. Cultivar selection is used to gain the highest RebA content in the leaf. Now greater emphasis is on Reb D, Reb X and Reb C, combined with Reb A.
“...As an example, if you have Reb A 95, you may want to have something that has 80 percent Reb A and 10 percent Reb D and the key part is that you still have greater than 95 percent steviol glycosides, so it is safe for GRAS in the U.S. and can be used in the EU as well. So it’s the same purity; it’s just different steviol glycoside compositions.”
Enzyme-modified stevia has been around for a long time, Horn said. The quality, he added, was sub-par. But it was used a lot in South Korea and South America where they were worried about cost. There have been dramatic improvements, he said, so the enzymatic modified stevia available in the U.S. today is extremely high quality.“What they are doing is adding glucose units to stevia extracts to obtain new steviol glycosides. And the reason they are doing it is there have been studies that adding a glucose unit to steviol glycosides has two advantages: First, it’s sweeter and secondly, it’s less bitter. So you wind up with a better-tasting product than you started with. On top of that it’s also cost-effective. It’s not yet approved in the European Union but it is being used in the U.S. by several companies..."
http://www.naffs.org/page-1863503
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