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Hydrolysis patterns of enzymatically modified steviol glycosides.

Myeong Ji Kim1, Jeong-Eun Lee1, Young-Sam Keum1

  • 1College of Pharmacy and Integrated Research Institute for Drug Development, Dongguk University-Seoul, Goyang 10326, Republic of Korea.

Food Chemistry
|March 22, 2026
PubMed
Summary

Enzymatically modified steviol glycosides (EMS) degrade differently in acid than natural stevia, forming a unique byproduct. This discovery is key for accurately analyzing stevia-based sweeteners.

Keywords:
Enzymatically modified steviol glycosidesHydrolysisStevia

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