Results 11 to 20 of about 1,271 (128)

Safety evaluation of the modification of the food additive enzymatically produced steviol glycosides (E 960c) [PDF]

EFSA Journal
The EFSA Panel on Food Additives and Flavourings (FAF Panel) provides a scientific opinion on the safety of a modified manufacturing process for the food additive enzymatically produced steviol glycosides (E 960c).
EFSA Panel on Food Additives and Flavourings (FAF), Laurence Castle, Monica Andreassen, Gabriele Aquilina, Maria Lourdes Bastos, Polly Boon, Biagio Fallico, Rex FitzGerald, Maria Jose Frutos Fernandez, Bettina Grasl‐Kraupp, Ursula Gundert‐Remy, Rainer Gürtler, Eric Houdeau, Marcin Kurek, Henriqueta Louro, Patricia Morales, Sabina Passamonti, José Manuel Barat Baviera, Gisela Degen, David Gott, Lieve Herman, Jean‐Charles Leblanc, Peter Moldeus, Ine Waalkens‐Berendsen, Detlef Wölfle, Consuelo Civitella, Borana Dino, Simone Lunardi, Agnieszka Mech, Samuele Multari, Laura Ruggeri   +30 more
doaj   +3 more sources

A Modified BCA Method for Determination of Residual Protein in Enzymatic Biosynthetic Rebaudioside M [PDF]

International Journal of Food Science
The sweetener Rebaudioside M (Reb M) has broad application prospects and can be produced on a large scale by enzymatic methods. However, detecting exogenous protein residues in Reb M products remains a major challenge, and methods for detecting protein ...
Feng Li, Wenjing Zhang, Jiaxi Bai, Xinjing Yang, Yanyan Huo, Yingjuan Qu   +5 more
doaj   +3 more sources

Discovery of Novel Minor Steviol Glycoside from the Stevia rebaudiana: Structural Characterization and Proposed Biosynthetic Pathway of Rebaudioside D17 [PDF]

Biomolecules
A novel steviol glycoside, Rebaudioside D17, was identified from the leaf extract of Stevia rebaudiana Bertoni. This compound features a rare β-1→4 glycosidic linkage between two glucose units at the C19 position, distinguishing it from its structural ...
Xiao Juie Wong, Khairul Nizam Bin Nawi, Yeen Yee Wong, Ismail Ammar Bin Mohamat, Saravanan Ramandach, Mohamad Afzaal Bin Hasim, Avetik Markosyan   +6 more
doaj   +2 more sources

Rebaudioside A and Rebaudioside D bitterness do not covary with Acesulfame K bitterness or polymorphisms in TAS2R9 and TAS2R31. [PDF]

Chemosens Percept, 2013
In order to reduce calories in foods and beverages, the food industry routinely uses non-nutritive sweeteners. Unfortunately, many are synthetically derived, and many consumers have a strong preference for natural sweeteners, irrespective of the safety data on synthetic non-nutritive sweeteners.
Allen AL, McGeary JE, Hayes JE.
europepmc   +4 more sources

Isolation and Characterization of a Novel Rebaudioside M Isomer from a Bioconversion Reaction of Rebaudioside A and NMR Comparison Studies of Rebaudioside M Isolated from Stevia rebaudiana Bertoni and Stevia rebaudiana Morita

Biomolecules, 2014
A minor product, rebaudioside M2 (2), from the bioconversion reaction of rebaudioside A (4) to rebaudioside D (3), was isolated and the complete structure of the novel steviol glycoside was determined.
Indra Prakash, Cynthia Bunders, Krishna P Devkota   +2 more
exaly   +3 more sources

Catalytic hydrogenation of the sweet principles of Stevia rebaudiana, Rebaudioside B, Rebaudioside C, and Rebaudioside D and sensory evaluation of their reduced derivatives. [PDF]

Int J Mol Sci, 2012
Catalytic hydrogenation of rebaudioside B, rebaudioside C, and rebaudioside D; the three ent-kaurane diterpene glycosides isolated from Stevia rebaudiana was carried out using Pd(OH)2. Reduction of steviol glycosides was performed using straightforward synthetic chemistry with the catalyst Pd(OH)2 and structures of the corresponding dihydro derivatives
Prakash I, Campbell M, Chaturvedula VS.
europepmc   +4 more sources

Structure–Property Relevance of Two Pairs of Isomeric Steviol Rebaudiosides and the Underlying Mechanism [PDF]

Foods
Although enormous efforts have been made to prepare tasty and soluble steviol glycosides (SGs), the structure–property relationship of SGs still remains unclear, neither in experiment fact nor in the mechanism, such as the influence of linkage type and ...
Zhuoyu Zhou, Wanjie Wang, Qinbing Guo, Haijun Wang, Yongmei Xia   +4 more
doaj   +2 more sources

Safety of the proposed amendment of the specifications of the food additive E960c(i) or E960c(ii) [PDF]

EFSA Journal
The EFSA Panel on Food Additives and Flavourings (FAF Panel) provides a scientific opinion on the safety of the proposed amendment of the EU specifications of Rebaudioside M produced via enzyme‐catalysed bioconversion (E960c(i) or E 960c(ii)), to include
EFSA Panel on Food Additives and Flavourings (FAF), Laurence Castle, Monica Andreassen, Gabriele Aquilina, Maria Lourdes Bastos, Polly Boon, Biagio Fallico, Reginald FitzGerald, Maria Jose Frutos Fernandez, Bettina Grasl‐Kraupp, Ursula Gundert‐Remy, Rainer Gürtler, Eric Houdeau, Marcin Kurek, Henriqueta Louro, Patricia Morales, Sabina Passamonti, José Manuel Barat Baviera, Gisela Degen, David Gott, Lieve Herman, Jean‐Charles Leblanc, Peter Moldeus, Ine Waalkens‐Berendsen, Detlef Wölfle, Civitella Consuelo, Borana Dino, Simone Lunardi, Agnieszka Mech, Salvatore Multari, Camilla Smeraldi, Alexandra Tard, Laura Ruggeri   +32 more
doaj   +2 more sources

Effects and Mechanisms of Stevioside on Metabolic Dysfunction-Associated Steatotic Liver Disease. [PDF]

Food Sci Nutr
SV has the potential to prevent or treat MASLD by improving hepatic lipid metabolism, enhancing anti‐inflammatory and antioxidant capacity, and attenuating hepatic fibrosis. ABSTRACT Metabolic dysfunction‐associated steatotic liver disease (MASLD) affects more than 30% of adults globally and has emerged as a significant public health concern ...
Li K, Zhang C, Kang L, Mu Y, Li Z, Zhang J, Li G.   +6 more
europepmc   +2 more sources

Between Bitterness and Sweetness: How Decaffeination and Sweeteners Shape the Sensory Experience of Espresso Coffee. [PDF]

J Food Sci
ABSTRACT The increasing demand for healthier beverages has encouraged the reduction of caffeine and sugar in coffee‐based products. This study evaluated the sensory descriptive profile and consumer acceptance of traditional and decaffeinated espresso coffees sweetened with sucrose, sucralose, and stevia with different rebaudioside A concentrations. The
Cusielo KVC, Medeiros AC, Hiramatsu EY, Bolini HMA.   +3 more
europepmc   +2 more sources