PRODUCTS

STEVIOL GLYCOSIDES FROM FERMENTATION

Steviol Glycosides From Fermentation is used in the food industry as a high-intensity, non-caloric sweetener in non-alcoholic carbonated and non-carbonated beverages, flavored waters, iced teas, and energy drinks.
Steviol Glycosides from fermentation are added to dairy products (yogurts, curd products, plant-based milk, ice cream).
Steviol Glycosides From Fermentation may also be used in the production of chewing gum, confectionery products, desserts, sauces, syrups, and jams.

CAS Number: 58543-16-1 (commonly associated with Rebaudioside A)
EC Number: 611-696-6
INS Number: 960b
FEMA: Not universally assigned
Functional Class: High-intensity sweetener
Origin: Fermentation-derived steviol glycosides

Main Components of STEVIOL GLYCOSIDES FROM FERMENTATION
Rebaudioside A (Reb A)
Rebaudioside D (Reb D)
Rebaudioside M (Reb M)
Stevioside
Steviol
Rebaudioside B
Rebaudioside C
Rebaudioside E
Rebaudioside F
Dulcoside A
Rubusoside
Steviolbioside

Rebaudioside A
CAS Number: 58543-16-1
EC Number: 260-975-5
Molecular Formula: C44H70O23
Molecular Weight: 967.01 g/mol

Rebaudioside D
CAS Number: 63279-13-0
EC Number: Not officially assigned / not available
Molecular Formula: C50H80O28
Molecular Weight: 1129.15 g/mol

Rebaudioside M
CAS Number: 1220616-44-3
EC Number: Not officially assigned / not available
Molecular Formula: C56H90O33
Molecular Weight: 1291.30 g/mol

Stevioside
CAS Number: 57817-89-7
EC Number: 260-975-5
Molecular Formula: C38H60O18
Molecular Weight: 804.87 g/mol

Steviol
CAS Number: 471-80-7
EC Number: 207-442-7
Molecular Formula: C20H30O3
Molecular Weight: 318.45 g/mol

SYNONYMS:
Steviol Glycosides, Fermented Steviol Glycosides, Fermentation-Derived Steviol Glycosides, Stevia Sweeteners, Reb M, Rebaudiosides, Fermented Reb M, Biofermented Steviol Glycosides, Enzymatically Produced Steviol Glycosides, INS 960b, Stevia Glycosides, Fermentation Produced Sweeteners, Natural High-Intensity Sweeteners, Fermented Stevia Extracts

Steviol glycosides from fermentation (E960b) are high-intensity, non-caloric sweeteners produced by bioengineering yeast (e.g., Yarrowia lipolytica) to convert sugars into specific sweet compounds like Rebaudioside M and D.
This method offers a sustainable alternative to traditional plant extraction, providing a cleaner taste profile with less bitterness.

Steviol Glycosides From Fermentation are the sweet-tasting molecules present in Stevia leaves.
Producing Steviol Glycosides From Fermentation processes has several advantages.
Steviol Glycosides from Fermentation can be produced anywhere in the world very efficiently, and the process utilizes fewer raw materials, requires less arable land, and consumes less water.

Steviol Glycosides From Fermentation are increasingly preferred by beverage and food manufacturers because they can selectively produce high-value sweet molecules such as Rebaudioside M and Rebaudioside D, which have significantly reduced bitterness and metallic aftertaste.
Traditional stevia leaf extracts often contain higher proportions of stevioside, which may create flavor limitations.

Modern biotechnology allows precise enzymatic conversion and microbial biosynthesis pathways to optimize sweetness quality and improve commercial scalability.
Steviol Glycosides From Fermentation are often marketed as next-generation stevia sweeteners due to their cleaner sensory performance.
Fermentation production also improves supply chain reliability because it is less dependent on agricultural conditions such as climate, crop quality, harvesting season, and extraction yield variability.

Steviol Glycosides From Fermentation are natural-origin sweet compounds produced through microbial fermentation technology instead of direct extraction from the leaves of Stevia rebaudiana.
Steviol Glycosides From Fermentation are chemically identical or highly similar to the sweet steviol glycosides naturally occurring in stevia leaves.

USES and APPLICATIONS of STEVIOL GLYCOSIDES FROM FERMENTATION:
Food Industry: Steviol glycosides from fermentation are extensively used in: Soft drinks, Energy drinks, Flavored waters, Dairy products, Yogurt, Ice cream, Bakery products, Confectionery, Chewing gum, Protein powders, Meal replacement products, Sugar-free desserts, Tabletop sweeteners.
Pharmaceutical Applications of Steviol Glycosides From Fermentation: Syrups, Chewable tablets, Sugar-free medicines, Nutraceutical formulations, Vitamin gummies.

Oral Care Applications of Steviol Glycosides From Fermentation: Toothpaste, Mouthwash, Breath fresheners.
Personal Care Applications of Steviol Glycosides From Fermentation: Cosmetic formulations, Lip care products, Natural skincare products.
Industrial Applications of Steviol Glycosides From Fermentation: Functional beverages, Reduced-calorie food systems, Sugar-reduction technologies, Clean-label formulations.
Steviol Glycosides From Fermentation is used in the food industry as a high-intensity, non-caloric sweetener in non-alcoholic carbonated and non-carbonated beverages, flavored waters, iced teas, and energy drinks.

Steviol Glycosides from fermentation are added to dairy products (yogurts, curd products, plant-based milk, ice cream).
Steviol Glycosides From Fermentation may also be used in the production of chewing gum, confectionery products, desserts, sauces, syrups, and jams.
In addition, Steviol Glycosides From Fermentation is used in sports nutrition (protein blends, amino acids), in the production of breakfast cereals, flakes, and granola, as well as in products for people with diabetes and in the low-/no-sugar segment (dietary products, functional foods, and reduced-sugar bars).

Fermentation production of Steviol Glycosides From Fermentation commonly uses engineered strains of yeast such as Yarrowia lipolytica or Saccharomyces cerevisiae to biosynthesize high-purity glycosides including Rebaudioside M, Rebaudioside D, and Rebaudioside A.
Further, Steviol Glycosides From Fermentation offers food and beverage producers the customization to adjust the taste and calorie content they want to differentiate in their markets.

This is increasingly important as consumers desire to enjoy great, sweet-tasting foods that are low in calories and have a negligible effect on glucose levels in the body.
Steviol glycosides from fermentation are widely used as high-intensity sweeteners in the food and beverage industry because they provide strong sweetness with little or no calories.
Steviol Glycosides From Fermentation are commonly added to carbonated soft drinks, flavored waters, fruit juices, sports drinks, energy drinks, dairy products, yogurts, ice creams, confectionery products, chewing gum, bakery products, breakfast cereals, desserts, jams, sauces, and tabletop sweeteners.

Steviol Glycosides From Fermentation are especially important in sugar-reduction and low-calorie formulations where manufacturers want to maintain sweetness while reducing sucrose content.
In the pharmaceutical industry, Steviol Glycosides From Fermentation are used in sugar-free syrups, chewable tablets, vitamin supplements, nutraceuticals, herbal preparations, and oral dissolving products.

Their pleasant sweetness and stability make Steviol Glycosides From Fermentation suitable for masking bitter tastes in medicinal formulations.
Steviol Glycosides From Fermentation are widely used as non-caloric sweeteners in foods, beverages, pharmaceuticals, nutraceuticals, oral care products, and dietary supplements.
Steviol Glycosides From Fermentation are highly valued because they provide intense sweetness with very low caloric contribution and minimal glycemic impact.
Fermentation-derived products, Steviol Glycosides From Fermentation, offer improved taste profiles, better scalability, higher purity, and more sustainable production compared with traditional leaf extraction methods.

In oral care products, Steviol Glycosides From Fermentation are used in toothpaste, mouthwash, dental gels, and breath fresheners because they are non-cariogenic and do not contribute to tooth decay.
Steviol Glycosides From Fermentation are also incorporated into cosmetic and personal care formulations such as lip balms, natural skincare products, and flavored wellness products.

Steviol Glycosides From Fermentation are increasingly preferred in industrial food processing because fermentation technology allows production of high-purity sweet compounds with cleaner taste profiles and reduced bitterness compared with traditional stevia leaf extracts.
Steviol Glycosides From Fermentation are compatible with modern clean-label, keto-friendly, diabetic-friendly, vegan, and plant-based product developments.
Steviol Glycosides From Fermentation' excellent thermal and pH stability also allows their use in baked goods, pasteurized beverages, and long shelf-life products.

BENEFITS of STEVIOL GLYCOSIDES FROM FERMENTATION:
Steviol glycosides from fermentation provide several technological and nutritional advantages:
Zero or near-zero calorie sweetening
Suitable for diabetic diets
Does not increase glycemic index significantly
Tooth-friendly and non-cariogenic
High sweetness efficiency
Excellent thermal stability
Long shelf life
Compatible with many food systems
Sustainable manufacturing process
Reduced agricultural impact
Cleaner flavor profile compared with traditional stevia extracts
Improved consistency and purity
Suitable for vegan and plant-based products

CHARACTERISTICS of STEVIOL GLYCOSIDES FROM FERMENTATION:
Steviol glycosides from fermentation possess high sweetness potency with negligible calories.
Steviol Glycosides From Fermentation exhibit excellent heat resistance, making them suitable for baked goods, hot beverages, and processed foods.
Fermentation technology allows selective production of desirable glycosides such as Rebaudioside M, which has reduced bitterness and a cleaner taste profile compared with traditional stevioside-rich extracts.

Steviol Glycosides From Fermentation are considered sustainable sweetening agents because microbial fermentation reduces agricultural dependency, land use, seasonal variation, and extraction waste.
Fermentation also enables very high purity levels and consistent product quality.
Steviol Glycosides From Fermentation do not significantly raise blood glucose or insulin levels, which makes them attractive for diabetic-friendly and low-carbohydrate products.
They are non-cariogenic and do not promote tooth decay.

KEY ASPECTS of STEVIOL GLYCOSIDES FROM FERMENTATION:
PRODUCTION METHOD:
Genetically modified yeast or E. coli are cultured in fermenters, where they produce steviol glycosides and secrete them into the medium.

KEY PRODUCTS
Primarily produces highly purified, premium glycosides such as Rebaudioside M (Reb M) and Rebaudioside D (Reb D), which are known for a sugar-like taste.
The food additive Steviol Glycosides From Fermentation is a subtype of the food additive E960.
Steviol glycosides of this type are obtained by fermentation using biotechnological processes.
The main difference between the food additive Steviol Glycosides From Fermentation and other subtypes of the additive E960 lies in their production methods:

A direct fermentation of sugars (glucose or sucrose) is used, employing genetically modified yeast strains (for example, Yarrowia lipolytica).
Unlike the additive E960a, this approach does not require the cultivation of raw material plantations, which ensures greater production stability and a reduction in environmental impact.
The main component of the sweetener Steviol Glycosides From Fermentation is typically rebaudioside M with the empirical formula C56H90O33.
Steviol Glycosides From Fermentation is characterized by a minimally pronounced bitter or licorice-like aftertaste, which may be typical of stevia extracts.

PHYSICAL and CHEMICAL PROPERTIES of STEVIOL GLYCOSIDES FROM FERMENTATION:
CAS Number: 58543-16-1 (commonly associated with Rebaudioside A)
EC Number: 611-696-6
INS Number: 960b
FEMA: Not universally assigned
Functional Class: High-intensity sweetener
Origin: Fermentation-derived steviol glycosides
Appearance: White to light yellow crystalline powder
Odor: Odorless or slight characteristic odor
Taste: Extremely sweet with slight licorice-like aftertaste depending on glycoside profile

Sweetness Intensity: Approximately 200–300 times sweeter than sucrose
Solubility:
Sparingly soluble in water
Freely soluble in hydroalcoholic mixtures
Slightly soluble in ethanol
Physical State: Solid powder
Hygroscopicity: Low to moderate
Melting Point: Approximately 198–244°C depending on glycoside composition
Stability: Excellent thermal stability
pH Stability: Stable under acidic and alkaline conditions

Fermentation Stability: Non-fermentable by most microorganisms
Color Stability: Good stability in beverages and processed foods
Chemical Family: Diterpene glycosides
Core Structure: Steviol backbone linked with glucose and/or rhamnose units
Functional Groups:
Hydroxyl groups
Glycosidic bonds
Carboxylic acid group
pKa: Weak acidic character due to carboxylic functionality

Thermal Stability: Stable during pasteurization and baking
Oxidation Resistance: Relatively stable under normal food-processing conditions
Hydrolysis: Glycosidic bonds may hydrolyze under strong acidic conditions
Reactivity: Low chemical reactivity under standard storage conditions
Volatility: Non-volatile
Flammability: Non-flammable under normal conditions

Rebaudioside A
CAS Number: 58543-16-1
EC Number: 260-975-5
Molecular Formula: C44H70O23
Molecular Weight: 967.01 g/mol

Rebaudioside D
CAS Number: 63279-13-0
EC Number: Not officially assigned / not available
Molecular Formula: C50H80O28
Molecular Weight: 1129.15 g/mol

Rebaudioside M
CAS Number: 1220616-44-3
EC Number: Not officially assigned / not available
Molecular Formula: C56H90O33
Molecular Weight: 1291.30 g/mol

Stevioside
CAS Number: 57817-89-7
EC Number: 260-975-5
Molecular Formula: C38H60O18
Molecular Weight: 804.87 g/mol

Steviol
CAS Number: 471-80-7
EC Number: 207-442-7
Molecular Formula: C20H30O3
Molecular Weight: 318.45 g/mol

FIRST AID MEASURES of STEVIOL GLYCOSIDES FROM FERMENTATION:
-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 STEVIOL GLYCOSIDES FROM FERMENTATION:
-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 STEVIOL GLYCOSIDES FROM FERMENTATION:
-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 STEVIOL GLYCOSIDES FROM FERMENTATION:
-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 STEVIOL GLYCOSIDES FROM FERMENTATION:
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Tightly closed.
Dry.

STABILITY and REACTIVITY of STEVIOL GLYCOSIDES FROM FERMENTATION:
-Chemical stability:
The product is chemically stable under standard ambient conditions (room temperature).
-Possibility of hazardous reactions:
No data available