Stevioside, as a kind of sugar substitute product widely respected by the health, has received extensive attention from consumers and the market. However, natural steviol glycosides, due to their own structural glycoside steviol, are not sweet and have a bitter taste, and are eaten with a bitter aftertaste and other undesirable taste, which hinders their application in food and beverages.
Japan is the earliest country to use enzyme conversion steviol glycoside technology, has been used for more than 30 years, mainly used in various types of sauces, sake and other products. The representative enzyme-modified steviol glycosides in the Korean market are Daepyung, with the most complete specifications, and the products are mainly STEVITEN series and REBATEN series. Glucose-based steviol glycosides in the U.S. market are used in SGF's Optimizer? and GLG's TASTEBOOST? series of products.