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E960c Enzymatically produced steviol glycosides are high-intensity sweeteners made using enzymatic conversion processes to produce specific steviol glycosides with consistent composition and improved taste characteristics.
E960c Enzymatically produced steviol glycosides are valued because E960c Enzymatically produced steviol glycosides can be tailored toward glycoside profiles that reduce bitterness and licorice-like notes, and E960c Enzymatically produced steviol glycosides provide sweetness with negligible calories at typical use levels.
E960c Enzymatically produced steviol glycosides are widely used to reduce sugar in beverages, dairy, and many processed foods, and E960c Enzymatically produced steviol glycosides performance depends on glycoside composition, dosage, and overall flavor system design.
CAS Number: Mixture (supplier-specific; steviol glycosides mixture)
EC Number: Mixture (supplier-specific; steviol glycosides mixture)
Molecular Formula: Variable (mixture of steviol glycosides)
Molecular Weight: Variable (mixture)
Synonyms: E960c, Enzymatically Produced Steviol Glycosides, Enzymatic Steviol Glycosides, Bioconversion Steviol Glycosides, Enzyme-Converted Steviol Glycosides, Stevia Glycosides (Enzymatic), Rebaudioside M (enzyme-produced; component), Rebaudioside D (component), Sweetener E960c, Enzymatic Stevia Sweetener, Steviol Glycoside Sweetener E960c
APPLICATIONS
E960c Enzymatically produced steviol glycosides are used in carbonated soft drinks and flavored waters to provide sweetness without added sugar and with good stability in acidic beverages.
E960c Enzymatically produced steviol glycosides are incorporated into sports drinks and energy drinks to reduce sugar while maintaining sweetness.
E960c Enzymatically produced steviol glycosides are used in beverage concentrates and syrups to deliver stable sweetness after dilution.
E960c Enzymatically produced steviol glycosides are used in dairy products such as yogurt and flavored milk to reduce added sugar while maintaining sweetness.
E960c Enzymatically produced steviol glycosides are incorporated into puddings and custards to provide sweetness through processing and storage.
E960c Enzymatically produced steviol glycosides are used in ice cream and frozen desserts to support sweetness in reduced-sugar formulations.
E960c Enzymatically produced steviol glycosides are used in baked goods and bakery mixes to provide sweetness that remains stable under typical baking conditions.
E960c Enzymatically produced steviol glycosides are incorporated into sugar-reduced cookies and cakes to lower calories while maintaining sweet taste.
E960c Enzymatically produced steviol glycosides are used in bakery fillings and dessert toppings to provide sweetness with good processing tolerance.
E960c Enzymatically produced steviol glycosides are used in tabletop sweeteners as powders, granules, tablets, or liquid drops for consumer use.
E960c Enzymatically produced steviol glycosides are incorporated into sweetener blends to improve taste and reduce aftertaste through optimized sweetness curves.
E960c Enzymatically produced steviol glycosides are used with bulking systems such as erythritol or fibers to provide sugar-like bulk and sweetness.
E960c Enzymatically produced steviol glycosides are used in sauces, dressings, and condiments to provide sweetness and balance acidity in reduced-sugar formulations.
E960c Enzymatically produced steviol glycosides are incorporated into jams and fruit preparations to lower sugar content while maintaining sweet taste profile.
E960c Enzymatically produced steviol glycosides are used in protein shakes and meal replacement products to support sweetness in low-sugar nutritional formats.
E960c Enzymatically produced steviol glycosides are used in sugar-free chewing gum and confectionery to provide sweetness and improve taste profile in candies and mints.
E960c Enzymatically produced steviol glycosides are incorporated into chocolate and chocolate-like products to reduce sugar while maintaining consumer acceptance.
E960c Enzymatically produced steviol glycosides are used in mints and lozenges to provide sweetness and refreshment in low-sugar formats.
E960c Enzymatically produced steviol glycosides are used in pharmaceutical syrups and chewable tablets to mask bitterness and improve palatability.
E960c Enzymatically produced steviol glycosides are incorporated into oral care products such as toothpaste and mouthwash to provide sweetness without sugar.
E960c Enzymatically produced steviol glycosides are used in supplements and nutraceuticals to improve taste in reduced-sugar formats.
E960c Enzymatically produced steviol glycosides are valued because E960c Enzymatically produced steviol glycosides provide high-intensity sweetness with consistent profile and good processing stability, helping manufacturers reduce sugar while maintaining taste quality.
DESCRIPTION
E960c Enzymatically produced steviol glycosides are made using enzymes that convert steviol glycoside precursors into desired glycoside profiles, and this enzymatic pathway helps produce consistent composition and improved sensory properties.
E960c Enzymatically produced steviol glycosides can be tailored to increase levels of certain glycosides that are perceived as cleaner tasting, and this can reduce bitterness compared with some leaf-derived mixtures.
E960c Enzymatically produced steviol glycosides are generally stable under heat and across a wide pH range, which supports use in beverages, dairy, and many processed foods.
E960c Enzymatically produced steviol glycosides can still show aftertaste depending on dosage and flavor system, so blending with other sweeteners and flavor modifiers is common to achieve a sugar-like sweetness profile.
E960c Enzymatically produced steviol glycosides should be used according to applicable food additive regulations and good manufacturing practices for the target market.
E960c Enzymatically produced steviol glycosides should be dosed precisely because small changes can noticeably affect sweetness intensity and flavor balance.
E960c Enzymatically produced steviol glycosides are typically supplied as white to off-white powders with controlled assay and composition specifications.
E960c Enzymatically produced steviol glycosides should be protected from moisture contamination to maintain free-flowing behavior.
E960c Enzymatically produced steviol glycosides should be stored in tightly closed containers in a cool, dry place away from strong odors.
E960c Enzymatically produced steviol glycosides are used as high-intensity sweeteners in sugar-free beverages.
E960c Enzymatically produced steviol glycosides provide strong sweetness with very low calorie contribution.
E960c Enzymatically produced steviol glycosides help improve sweetness quality by enriching specific glycosides in some systems.
E960c Enzymatically produced steviol glycosides are used in diet carbonated soft drinks to replace sucrose sweetness.
E960c Enzymatically produced steviol glycosides support sweetness in acidic beverage systems with proper flavor balancing.
E960c Enzymatically produced steviol glycosides help reduce sugar while maintaining sweetness impact.
E960c Enzymatically produced steviol glycosides are used in flavored waters and vitamin drinks to provide sweetness without added sugar.
E960c Enzymatically produced steviol glycosides support low-calorie sweetness in still beverage applications.
E960c Enzymatically produced steviol glycosides help maintain palatability in lightly flavored drinks.
E960c Enzymatically produced steviol glycosides are used in powdered beverage mixes for instant reconstitution.
E960c Enzymatically produced steviol glycosides support easy dosing in dry blends due to high potency.
E960c Enzymatically produced steviol glycosides help deliver consistent sweetness after dilution.
E960c Enzymatically produced steviol glycosides are used in sports drink powders and electrolyte sachets to reduce sugar load.
E960c Enzymatically produced steviol glycosides support palatable sweetness in functional hydration products.
E960c Enzymatically produced steviol glycosides help reduce sugar while maintaining taste acceptance.
E960c Enzymatically produced steviol glycosides are used in energy drinks to help reduce sugar while maintaining sweetness.
E960c Enzymatically produced steviol glycosides support sweetness masking of bitterness from caffeine and botanicals in some formulations.
E960c Enzymatically produced steviol glycosides help improve flavor balance in high-flavor systems when paired with suitable flavors.
E960c Enzymatically produced steviol glycosides are used in dairy beverages and flavored milk products in some formulations where permitted.
E960c Enzymatically produced steviol glycosides support sweetness with low added sugar in flavored dairy.
E960c Enzymatically produced steviol glycosides help maintain taste while reducing calories in dairy beverages.
E960c Enzymatically produced steviol glycosides are used in reduced-sugar yogurt and fermented dairy desserts in some formulations.
E960c Enzymatically produced steviol glycosides support sweetness without increasing fermentable sugar level.
E960c Enzymatically produced steviol glycosides help maintain sweetness intensity after fermentation.
E960c Enzymatically produced steviol glycosides are used in sugar-free chewing gum.
E960c Enzymatically produced steviol glycosides support long-lasting sweetness in gum bases.
E960c Enzymatically produced steviol glycosides help reduce overall sweetener load when used in blends.
E960c Enzymatically produced steviol glycosides are used in sugar-free mints and lozenges.
E960c Enzymatically produced steviol glycosides support high sweetness intensity in small-dose confections.
E960c Enzymatically produced steviol glycosides help maintain pleasant taste when combined with flavor systems.
E960c Enzymatically produced steviol glycosides are used in reduced-sugar gummies and jellies in some formulations.
E960c Enzymatically produced steviol glycosides support sweetness while allowing lower syrup solids.
E960c Enzymatically produced steviol glycosides helps balance sweetness in combination with polyols and fibers.
E960c Enzymatically produced steviol glycosides are used in tabletop sweetener blends and portion sachets.
E960c Enzymatically produced steviol glycosides support convenient dosing for coffee and tea sweetening.
E960c Enzymatically produced steviol glycosides help deliver sweetness with minimal bulking agent addition.
E960c Enzymatically produced steviol glycosides are used in reduced-sugar jams and fruit spreads in some formulations.
E960c Enzymatically produced steviol glycosides support sweetness while lowering sucrose contribution.
E960c Enzymatically produced steviol glycosides help maintain fruit flavor balance in light spreads.
E960c Enzymatically produced steviol glycosides are used in reduced-sugar sauces and condiments to lower sugar content.
E960c Enzymatically produced steviol glycosides support sweetness adjustment in ketchup-style and barbecue sauces.
E960c Enzymatically produced steviol glycosides help maintain palatability in low-sugar savory sauces.
E960c Enzymatically produced steviol glycosides are used in sugar-free gelatin desserts and pudding mixes.
E960c Enzymatically produced steviol glycosides support clean sweetness in instant dessert powders.
PROPERTIES
Common Name: E960c Enzymatically produced steviol glycosides
Chemical Type: High-intensity sweetener mixture; enzyme-produced steviol glycosides
Appearance: White to off-white powder
Odor: Odorless to mild characteristic odor
Taste: Very sweet with reduced bitterness potential; aftertaste depends on dosage and glycoside composition
Sweetness Intensity: Approximately 200–350 times sweeter than sucrose (application dependent)
Solubility: Soluble to moderately soluble in water (grade dependent); improves with warm water
Heat Stability: High under typical food processing conditions
pH Stability: Stable across wide pH range in foods and beverages
Function: Sweetener, sweetness enhancer, sugar reduction tool, blend component for taste optimization
Stability: Stable under normal storage; protect from moisture and contamination
Storage Temperature: 15–30°C, tightly closed, dry
Shelf Life: Typically 24–60 months in original sealed packaging (supplier dependent)
FIRST AID
Inhalation:
Move to fresh air if dust is inhaled.
Seek medical attention if respiratory irritation persists.
Avoid breathing dust during powder handling.
Skin Contact:
Wash with soap and water after contact.
Remove contaminated clothing and wash before reuse.
Seek medical advice if irritation develops or persists.
Eye Contact:
Rinse cautiously with water for several minutes.
Remove contact lenses if present and easy to do, then continue rinsing.
Seek medical attention if irritation persists.
Ingestion:
Rinse mouth with water.
Seek medical attention if discomfort occurs or if a large amount is swallowed.
Never give anything by mouth to an unconscious person.
Note to Physicians:
Treat symptomatically.
No specific antidote is required.
Provide supportive care as needed.
HANDLING AND STORAGE
Handling:
Use appropriate PPE including gloves and safety glasses for bulk handling.
Avoid generating dust and avoid inhalation of fine powder.
Maintain good hygiene and clean-up practices in handling areas.
Ventilation:
Use general ventilation for normal handling.
Use local exhaust where dust may be generated during powder transfer.
Minimize airborne particulate accumulation in enclosed areas.
Storage:
Store in tightly closed containers in a cool, dry place.
Protect from moisture to prevent caking and maintain free-flowing behavior.
Keep containers properly labeled and protected from contamination.
Spill and Leak Procedures:
Sweep up spilled powder and avoid dust generation.
Collect into suitable containers for reuse or disposal according to local regulations.
Clean residues to prevent slip hazards if powder becomes wet.
Handling Precautions:
Optimize glycoside profile and blending strategy because E960c Enzymatically produced steviol glycosides can still show aftertaste depending on dose and matrix.
Control dosing accuracy because E960c Enzymatically produced steviol glycosides are high intensity and small changes can noticeably affect taste.
Confirm regulatory permission and maximum use levels because permitted uses vary by market and product category.
