| abstract |
Methods of preparing highly purified steviol glycosides, particularly steviolmonoside, steviolmonoside A, steviolbioside A, steviolbioside B, steviolbioside C, steviolbioside D, steviolbioside E, rubusoside, dulcoside A, dulcoside C, dulcoside D, stevioside A, stevioside B, stevioside C, stevioside G, stevioside H, rebaudioside B2, rebaudioside A4, rebaudioside C, rebaudioside C3, rebaudioside C4, rebaudioside C5, rebaudioside C6, rebaudioside E3, rebaudioside E4, rebaudioside E5, rebaudioside E6, rebaudioside E7, rebaudioside D5, rebaudioside D6, rebaudioside D7, rebaudioside D8, rebaudioside H2, rebaudioside H3, rebaudioside H4, rebaudioside H5, rebaudioside H6, rebaudioside K, rebaudioside N2, rebaudioside N3, rebaudioside N4, rebaudioside N5, rebaudioside M3 and/or rebaudioside O4 are described. The methods include utilizing enzyme preparations and recombinant microorganisms for converting various staring compositions to target steviol glycosides. The highly purified steviol glycosides are useful as non-caloric sweetener, flavor enhancer, sweetness enhancer, and foaming suppressor in edible and chewable compositions such as any beverages, confectioneries, bakery products, cookies, and chewing gums. |