Novel Stevia Varieties Producing Higher Levels of Steviol Glycosides with Superior Taste Profile

 

Executive Summary

 

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

 

Patent Information:

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For Information, Contact:

Thomas Herlache
Assistant Director
Michigan State University
herlache@msu.edu
Keywords: