PROCESS FOR PREPARING SWEETENER FROM STEVIA REBAUDIANA

摘要

The present invention provides a biological method for removing the color and odor causing components of stevia extracts and for producing a sweetener product which retains the beneficial anti-oxidant activity of a crude extract. Bacteria and fungi are capable of degrading plant pigments and polyphenols responsible for causing color in stevia extracts. Pleurotus ostreatus was employed as a test organism and reduced color by 70% and 50% in the yellow-brown (470 nm) and green (670 nm) region. Total polyphenol content was reduced by 40% but the free radical scavenging activity of the extract was maintained. Any bacteria or fungus capable of degrading plant pigments and polyphenols, but do not degrade stevioside, may be utilized in this method.