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In the food industry, the additive Enzymatically Produced Steviol Glycosides is used as a low-calorie sweetener in soft drinks, confectionery products, yogurts, and dietary foods.
Enzymatically produced steviol glycosides are widely used in reduced-calorie and sugar-free products because they provide intense sweetness without contributing significant calories or increasing blood glucose levels.
Common Main Components
The mixtures may contain:
*Rebaudioside AM
*Minor steviol glycosides
*Rebaudioside M
CAS Number: 1220616-44-3
EC Number: Not specifically assigned in some databases
Molecular Formula: C56H90O33
Molecular Weight: 1291.27 g/mol
*Rebaudioside D
CAS Number: 63279-13-0
EC Number: Not consistently assigned
Molecular Formula: C50H80O28
Molecular Weight: 1129.15 g/mol
*Rebaudioside A
CAS Number: 58543-16-1
EC Number: 611-696-6
Molecular Formula: C44H70O23
Molecular Weight: 967.01 g/mol
*Stevioside
CAS Number: 57817-89-7
EC Number: 260-975-5
Molecular Formula: C38H60O18
Molecular Weight: 804.87 g/mol
SYNONYMS:
Enzymatically Produced Steviol Glycosides, Enzyme-Modified Steviol Glycosides, Bioconverted Steviol Glycosides, Enzymatically Modified Stevia Sweeteners, Enzymatically Glycosylated Steviol Glycosides, Advanced Steviol Glycosides, Enzymatically Derived Stevia Glycosides, Enzyme-Treated Stevia Extracts, Biotransformed Steviol Glycosides, E960c Sweeteners
Enzymatically produced steviol glycosides are high-intensity sweetening compounds derived from steviol glycosides naturally present in the leaves of the stevia plant, Stevia rebaudiana.
Enzymatically Produced Steviol Glycosides are manufactured through enzymatic bioconversion processes that improve sweetness quality, reduce bitterness, and enhance sensory performance compared with conventional stevia extracts.
The enzymatic process modifies Enzymatically Produced Steviol Glycosides by using specific enzymes to convert major steviol glycosides such as stevioside or rebaudioside A into rarer glycosides, including rebaudioside M, rebaudioside D, and related compounds.
These advanced Enzymatically Produced Steviol Glycosides exhibit a cleaner and more sugar-like taste profile with significantly less bitterness and licorice aftertaste.
Because enzymatically produced steviol glycosides are generally mixtures of multiple steviol glycosides rather than a single pure compound, regulatory and chemical identifiers may vary depending on the composition and manufacturing process.
Enzymatically produced steviol glycosides (E 960c) are high-intensity, zero-calorie sweeteners created by using enzymes (typically glucosyltransferases) to convert common stevia leaf extracts, like Rebaudioside A, into better-tasting, rare glycosides such as Rebaudioside M or D.
Enzymatically Produced Steviol Glycosides offer a cleaner, sugar-like taste without the bitter, metallic aftertaste of traditional stevia.
Enzymatically Produced Steviol Glycosides are high-purity sweet compounds derived from the stevia plant processed enzymatically to enhance sweetness intensity and purity.
USES and APPLICATIONS of ENZYMATICALLY PRODUCED STEVIOL GLYCOSIDES:
Enzymatically produced steviol glycosides are widely utilized in food, beverage, nutraceutical, and pharmaceutical industries.
Nutraceutical and Health Products use of Enzymatically Produced Steviol Glycosides: Enzymatically Produced Steviol Glycosides are heavily used in: Sports nutrition products, Protein powders, Meal replacement beverages, Keto products, Diabetic-friendly foods, Weight-management products.
Cosmetic and Personal Care Applications of Enzymatically Produced Steviol Glycosides: Enzymatically Produced Steviol Glycosides may also appear in: Toothpaste, Mouthwash, Oral care formulations.
In the food industry, the additive Enzymatically Produced Steviol Glycosides is used as a low-calorie sweetener in soft drinks, confectionery products, yogurts, and dietary foods.
Enzymatically produced steviol glycosides are widely used in reduced-calorie and sugar-free products because they provide intense sweetness without contributing significant calories or increasing blood glucose levels.
Enzymatically Produced Steviol Glycosides are considered next-generation stevia sweeteners and are increasingly utilized in beverages, dairy products, nutrition products, confectionery, and pharmaceutical formulations.
-Food and Beverage Applications of Enzymatically Produced Steviol Glycosides:
Enzymatically Produced Steviol Glycosides are commonly used in: Carbonated soft drinks, Energy drinks, Functional beverages, Flavored waters, Dairy products, Yogurt, Ice cream, Bakery products, Confectionery.
Enzymatically Produced Steviol Glycosides are used in Chocolate products, Protein bars, Breakfast cereals, Sauces and dressings, Fruit preparations, Reduced-sugar desserts, Tabletop sweeteners.
Enzymatically Produced Steviol Glycosides' excellent sweetness quality allows manufacturers to significantly reduce sugar while maintaining acceptable flavor profiles.
-Pharmaceutical Applications of Enzymatically Produced Steviol Glycosides:
In pharmaceutical products, Enzymatically Produced Steviol Glycosides are used in: Syrups, Chewable tablets, Nutritional supplements, Oral suspensions, Vitamin formulations.
Enzymatically Produced Steviol Glycosides' role is primarily to improve taste and increase patient acceptability.
CHARACTERISTICS AND BENEFITS of ENZYMATICALLY PRODUCED STEVIOL GLYCOSIDES:
Enzymatically produced steviol glycosides are considered premium stevia sweeteners because they offer significantly improved taste performance compared with traditional stevia extracts.
The enzymatic conversion technology increases the concentration of rare glycosides such as rebaudioside M and rebaudioside D, which are known for smoother sweetness and lower bitterness.
***One of the major benefits is the cleaner sensory profile.
Conventional stevia products sometimes produce lingering bitterness or licorice-like notes, while enzymatically modified versions provide a taste profile much closer to sucrose.
Enzymatically Produced Steviol Glycosides are highly attractive in sugar-reduction strategies because they contain virtually no calories and have no meaningful impact on blood glucose levels.
As a result, Enzymatically Produced Steviol Glycosides are frequently used in products intended for diabetic, ketogenic, low-carbohydrate, and calorie-controlled diets.
***Another major advantage is Enzymatically Produced Steviol Glycosides' excellent stability.
Enzymatically Produced Steviol Glycosides remain stable during heating, acidic beverage processing, pasteurization, and long-term storage, making them suitable for a broad range of food and beverage applications.
Enzymatically produced steviol glycosides are also plant-derived sweeteners, which supports clean-label and natural-positioning marketing strategies in many international markets.
ADDITIONAL TECHNICAL INFORMATION of ENZYMATICALLY PRODUCED STEVIOL GLYCOSIDES:
Enzymatic bioconversion technology has become increasingly important because naturally occurring rare steviol glycosides are present only in very small quantities in stevia leaves.
Through enzymatic processing, manufacturers can efficiently produce higher concentrations of desirable glycosides such as rebaudioside M without relying solely on agricultural extraction.
This technology improves sustainability and production efficiency while enabling large-scale commercial supply of high-purity sweeteners with superior taste properties.
Enzymatically Produced Steviol Glycosides are often blended with erythritol, monk fruit sweeteners, sucrose, or other sweetening systems to optimize sweetness curves and mouthfeel characteristics in finished products.
Enzymatically Produced Steviol Glycosides' high sweetness potency means only very small quantities are required in formulations, which can help reduce caloric density and sugar content substantially.
KEY ASPECTS of ENZYMATICALLY PRODUCED STEVIOL GLYCOSIDES:
Production Method:
Enzymes (often from genetically modified microorganisms) convert stevioside or Rebaudioside A into higher-value, better-tasting glycosides.
Enzymatically Produced Steviol Glycosides is a subtype of the food additive E960, used in the food industry as a high-intensity sweetener.
The main component of the additive Enzymatically Produced Steviol Glycosides is rebaudioside M with the chemical formula C56H90O33.
In terms of organoleptic properties, Enzymatically Produced Steviol Glycosides significantly outperforms traditional stevia extracts (E960a), as the high content of rebaudioside M provides a sweet taste that is very close to sucrose and is practically free from the characteristic metallic, herbal, or bitter aftertaste.
Since the content of rebaudioside M in the leaves of Stevia rebaudiana is very low (less than 1%), its extraction by simple methods is economically impractical.
Therefore, unlike other subtypes of the additive Enzymatically Produced Steviol Glycosides, the sweetener E960с is produced using specific enzymes — glucosyltransferases, which convert common natural glycosides, in particular rebaudioside A into rebaudioside M through targeted enzymatic conversion.
PHYSICAL and CHEMICAL PROPERTIES of ENZYMATICALLY PRODUCED STEVIOL GLYCOSIDES:
Substance Name: Enzymatically Produced Steviol Glycosides
Chemical Family: Diterpene Glycosides
Sweetener Category: High-Intensity Sweetener
Food Additive Number: E960c (in some regulatory classifications)
Origin: Enzymatically modified stevia glycosides
Source Plant: Stevia rebaudiana
Common Main Components
The mixtures may contain:
Rebaudioside M
Rebaudioside D
Rebaudioside AM
Stevioside
Rebaudioside A
Minor steviol glycosides
Rebaudioside M
CAS Number: 1220616-44-3
EC Number: Not specifically assigned in some databases
Molecular Formula: C56H90O33
Molecular Weight: 1291.27 g/mol
Rebaudioside D
CAS Number: 63279-13-0
EC Number: Not consistently assigned
Molecular Formula: C50H80O28
Molecular Weight: 1129.15 g/mol
Rebaudioside A
CAS Number: 58543-16-1
EC Number: 611-696-6
Molecular Formula: C44H70O23
Molecular Weight: 967.01 g/mol
Stevioside
CAS Number: 57817-89-7
EC Number: 260-975-5
Molecular Formula: C38H60O18
Molecular Weight: 804.87 g/mol
Appearance: White to off-white crystalline powder
Odor: Odorless or nearly odorless
Taste: Intensely sweet with reduced bitterness
Physical State: Solid powder
Sweetness Intensity: Approximately 150–350 times sweeter than sucrose depending on composition
Solubility in Water: Highly soluble to moderately soluble depending on glycoside composition
Solubility in Alcohol: Slightly soluble
Hygroscopicity: Low to moderate
Particle Size: Fine powder grades commonly available
Bulk Density: Varies according to formulation
Melting Point: Decomposes upon heating
Thermal Stability: Excellent under food processing conditions
pH Stability: Stable across a broad pH range
Shelf Stability: Very stable under dry storage conditions
Volatility: Non-volatile
Color Stability: Good stability in beverages and foods
Moisture Sensitivity: Low under controlled storage conditions
Chemical Class: Steviol diterpene glycosides
Functional Groups: Glycosidic sugar moieties, hydroxyl groups
Stability in Acidic Media: Good
Stability in Alkaline Media: Generally stable
Fermentation Resistance: Resistant to microbial fermentation in many applications
Caloric Contribution: Essentially non-caloric at use levels
Glycemic Impact: Minimal to none
Heat Resistance: Suitable for baking and pasteurization
Oxidation Resistance: Good under standard formulation conditions
FIRST AID MEASURES of ENZYMATICALLY PRODUCED STEVIOL GLYCOSIDES:
-Description of first-aid measures
*General advice:
Show this material safety data sheet to the doctor in attendance.
*If inhaled:
After inhalation:
Fresh air.
*In case of skin contact:
Take off immediately all contaminated clothing.
Rinse skin with
water/ shower.
*In case of eye contact:
After eye contact:
Rinse out with plenty of water.
Call in ophthalmologist.
Remove contact lenses.
*If swallowed:
After swallowing:
Immediately make victim drink water (two glasses at most).
Consult a physician.
-Indication of any immediate medical attention and special treatment needed.
No data available
ACCIDENTAL RELEASE MEASURES of ENZYMATICALLY PRODUCED STEVIOL GLYCOSIDES:
-Environmental precautions:
Do not let product enter drains.
-Methods and materials for containment and cleaning up:
Cover drains.
Collect, bind, and pump off spills.
Observe possible material restrictions.
Take up dry.
Dispose of properly.
Clean up affected area.
FIRE FIGHTING MEASURES of ENZYMATICALLY PRODUCED STEVIOL GLYCOSIDES:
-Extinguishing media:
*Suitable extinguishing media:
Carbon dioxide (CO2)
Foam
Dry powder
*Unsuitable extinguishing media:
For this substance/mixture no limitations of extinguishing agents are given.
-Further information:
Prevent fire extinguishing water from contaminating surface water or the ground water system.
EXPOSURE CONTROLS/PERSONAL PROTECTION of ENZYMATICALLY PRODUCED STEVIOL GLYCOSIDES:
-Control parameters:
--Ingredients with workplace control parameters:
-Exposure controls:
--Personal protective equipment:
*Eye/face protection:
Use equipment for eye protection.
Safety glasses
*Body Protection:
protective clothing
*Respiratory protection:
Recommended Filter type: Filter A
-Control of environmental exposure:
Do not let product enter drains.
HANDLING and STORAGE of ENZYMATICALLY PRODUCED STEVIOL GLYCOSIDES:
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Tightly closed.
Dry.
STABILITY and REACTIVITY of ENZYMATICALLY PRODUCED STEVIOL GLYCOSIDES:
-Chemical stability:
The product is chemically stable under standard ambient conditions (room temperature).
-Possibility of hazardous reactions:
No data available
