| abstract |
Incubating an unpurified plant extract containing sucrose as the main solute with one or more microorganisms to form a modified unpurified plant extract; evaporating water from the plant extract-based modified sucrose; A method for producing a flavored sweetener disclosed by heating. Flavored sweeteners can be used as a coconut substitute sugar. In a preferred embodiment, the unpurified plant extract comprises sugar cane juice or sugar beet juice and the microorganism is selected from Stenotrohomomonas maltophilia, Bacillus subtilis, or Krivellomyces spp. The flavored sweetener can be used to produce a wide range of food and beverage ingredients, as well as foods that include sauces, natural flavor extracts and flavor molecules, chocolate, health foods, and convenient and diverse forms of flavored sweeteners. |