Fermentation for Sweeteners

Fermentation for Sweeteners

Sugars are an integral part of our lives because they sweeten food, but it is also one of the important causes of many degenerative diseases. A sweetener is a choice that can provide us with a sweet taste with fewer or no calories. It has been shown to be beneficial for weight loss and diabetes management. They are hypoglycemic, non-mutagenic and non-carcinogenic in nature. Sweeteners can be used in many fields such as beverages, high-sugar foods, wines, aquatic products, dairy products, functional foods, cigarettes, medicine and hygiene, daily products, cosmetics, etc., and have broad industrialization and development prospects.

Synthetic SweetenersSaccharin (sodium), cyclamate, aspartame, alitame, acesulfame potassium, sucralose, neotame
Natural SweetenersSteviol glycoside, ammonium glycyrrhizinate (monopotassium, tripotassium), thaumatin (arrowroot), mogroside
Sugar Alcohol SweetenersXylitol, Sorbitol, Maltitol, Mannitol, Lactitol, Isomalt, Erythritol

BOC Sciences is a high-tech biotechnology enterprise with bio-fermentation as our leading industry. We adopt advanced biological fermentation technology, adhere to strict quality control procedures, and develop the latest solutions for sweetener ingredients through our own professional application laboratory, testing laboratory, physical and chemical laboratory, microbial fermentation platform and modern raw material production plant.

Our Capabilities of Fermentation

The chemical hydrogenation of sugars usually requires harsh process parameters such as temperature and pressure, as well as high-purity substrates and catalysts. The process requirements of microbial fermentation are relatively mild, and low-cost substrates can be used, which has economic advantages. We are able to utilize biotechnological fermentation of bulk sugars to achieve naturally derived products with desirable sweetness potential and flavor profiles, including terpenes, phenylpropanoids, dihydroisocoumarins, flavonoids, steroids, proanthocyanidins, amino acids, proteins and more.

Fermentation for Sweeteners

Selection and construction of suitable strains

By assembling a complete biochemical pathway, we enable the biosynthesis of compounds of interest in your desired microbial host. Based on a detailed biochemical and genetic understanding of target compound biosynthesis in native organisms, we create engineered microbial strains capable of producing desired compounds, and then optimize engineered microbial strains to maximize efficient production of sweeteners.

Optimization of culture conditions

We can use a variety of strategies to optimize the culture conditions of bacteria, including but not limited to:

  • Use lower cost substrates.
  • Increase enzyme activity. For example, metal salt ions are added. Some metal salt ions will affect the enzyme activity involved in some production and synthesis. Adding an appropriate amount of metal salt ions to the fermentation broth can increase the production by changing the permeability of the cells.
  • Select the appropriate concentration of dissolved oxygen and change it by controlling the volume of the fermentation broth and the stirring speed. For aerobic bacteria such as yeasts and fungi, the yield often reaches the highest value when the dissolved oxygen concentration is the highest.

Technical advantages of fermentation for sweetener production

  • High enzyme activity, less dosage, reduced production cost;
  • High product purity, short production cycle, not restricted by raw materials;
  • Separation by membrane, less affected by the environment, high yield,
  • With independent intellectual property rights.

BOC Sciences insists on serving global enterprises with high-quality products and professional application solutions. We have a professional technical service team, which can provide our customers with a full range of fermentation technical services while saving costs.

If you are interested in our fermentation services for sweeteners, please contact us today.

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