Recently, Sichuan Ingia Biosynthetic Co., Ltd. has applied for authorization in the United States for “a method for producing Rebaudioside D /  Rebaudioside M”.

With the increasing application of non-calorie or low-calorie sweeteners instead of sucrose, stevia is known for its high sweetness (250 to 300 times of sucrose) and low calorie (1/300 times of sucrose), no toxic side effects, no carcinogens, food safety and other advantages. So it has been valued and developed.

The main Steviol Glycosides compounds are Steviol Glycosides (Stevioside, STv), Rebaudioside A (RA), Rebaudioside C (RC), Rebaudioside D (RD), Rebaudioside M (RM) and so on. At present, only Steviol Glycosides and RA have been commercialized, but they have a bitter aftertaste, and they can’t taste like sucrose.

However, the content of RD and RM with better taste in plants is relatively low, and it is only produced by extracting and separating from stevia leaves, which has insufficient production capacity and high price. By that way its output cannot meet the market demand.

This patented technology of INGIA uses Rebaudioside A/Steviol Glycosides as substrates, and uses specific genetic recombinant microorganism whole cells/crude enzymes and metabolites as catalysts to catalyze. In this way, Rebaudioside D or Rebaudioside M can be obtained by separation and purification, and also the industrialized production can be realized.

In the future, INGIA will continue to optimize technology and processes, reduce costs and improve product quality to meet broader market demands.