Sweetener composition including enzymatically processed stevia and method of manufacturing
A low-calorie sweetener composition, and method of manufacturing the same. The method includes providing a first sweetener having a mean particle size of between 100-350 μm in diameter and coating the first sweetener with a second sweetener. The first sweetener is sucrose. The second sweetener is an enzymatically modified steviol glycoside. The sweetener composition optimally includes at least 95% table sugar and at least 1% steviol glycoside. The steviol glycoside having been modified by action of at least one enzyme, the enzyme being a fungal exoenzyme selected from the group consisting of: laccase, manganese-dependent peroxidase (MnP), lignin peroxidase (LiP), versatile peroxidase (VP), monooxygenase, and combinations thereof.
1. A method for producing a low-calorie sweetener composition comprising:
a) providing a first sweetener including table sugar having a mean particle size of between 100-350 um in diameter;
b) providing a second sweetener in an aqueous solution including at least one steviol glycoside that has been subject to enzymatic treatment by monooxygenase;
c) coating the first sweetener with the second sweetener to yield a low-calorie sweetener composition; and
d) drying the low-calorie sweetener composition to between 0.5-5% moisture content to yield a sweetener composition having less than 5 calories per serving.
2. The method as set forth in claim 1 , wherein the coating thickness is between 1-20 um.
3. The method as set forth in claim 1 , wherein the aqueous solution has a concentration of at least 5 tablespoons of steviol glycoside per liter of water to maintain flow ability of the aqueous solution.
4. The method as set forth in claim 3 , wherein the steviol glycoside is modified by an enzyme complex including laccase, manganese-dependent peroxidase (MnP), lignin peroxidase (LiP), versatile peroxidase (VP), and monooxygenase.