Novel Stevia Varieties Producing Higher Levels of Steviol Glycosides with Superior Taste Profile
MSU researchers have created novel Stevia varieties that produce a higher concentration of the steviol glycosides rebaudioside D and rebaudioside M than other varieties available on the market. Rebaudioside A and stevioside are currently the most abundant and most widely used compounds in the stevia-derived sweetener market. However, Rebaudioside D and M are desired by the stevia industry as they exhibit a superior taste profile.
Applications and Benefits of the New MSU Stevia Lines
Stevia rebaudiana (Stevia) is gaining agricultural importance due to its natural production of non-caloric steviol glycosides, which can be extracted and incorporated into natural, zero-calorie sweeteners. Of the several steviol glycosides produced by Stevia, those produced in the largest concentrations, such as rebaudioside A, are often criticized by consumers as having a bitter aftertaste.
MSU researchers have bred new Stevia lines through bi-parental controlled crosses of plants selected from an open-pollinated population of Stevia. The resulting novel varieties exhibit a steviol glycoside profile that is highly preferable for the Stevia industry:
- The MSU Stevia varieties produce higher concentrations of the better tasting rebaudiosides D and M.
- Some lines also have reduced rebaudioside A levels in comparison with the currently available Stevia varieties.
These advantages over existing Stevia varieties currently used for industrial stevia-derived sweetener production can help to create a higher quality raw material base for the Stevia industry. This is an important step for the industry to gain a larger market share on the non-caloric sweetener market.
Data on MSU Stevia Varieties
Tech ID: TEC2015-0062, TEC2015-0063, TEC2015-0064, TEC2015-0065, TEC2015-0066, TEC2015-0067
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Michigan State University