PROCESS FOR MAKING SWEETENER CONTAINING FRUCTO-OLIGOSACHARIDE AND FRUTOCYL STEVIOSIDE

摘要

The functional composite sweetener contg. a practo oligosaccharide and a practocyl stevioside is produced by adding 0.1-10 % steveioside to the sugar solution, interacting the mixture solution with a practocyl transferase, and stirring and reacting it at 30-70 deg.C. The used enzyme is pref. protein enzyme, enzyme-contg. bacillus or immobilized enzyme. The functional composite sweetener is used as a sweetening source of frozen desserts, soft drinks and favorite foods.