| 摘要 |
It is known to use parts of Stevia rebaudiana plants or extracts or isolates obtained therefrom and enzymatic transformation products as sweeteners. The introduction of these sweeteners is prevented in European and American cultural circles by an extraneous taste or aftertaste which is not sweet. All purification processes which have been developed to date and can be carried out on the industrial scale give products retaining this upsetting taste. It is possible according to the invention to remove the concomitant substances which have an upsetting taste from parts of the plant or known extracts and the further processing products thereof by extraction with a supercritical gas, carbon dioxide being the preferred extractant for practical reasons. Preparation of sweeteners for foodstuffs and beverages on a natural basis. |
