Chemoenzymatic approach enhances Stevia sweetness through glycosylation of Rebaudioside C

A research team has revealed that Rebaudioside C (Reb C), a key compound in Stevia extracts, can undergo chemoenzymatic modifications to enhance its sweetness. Researchers used engineered glycosynthases to add glucose and galactose moieties to Reb C, paving the way for improved sweetener formulations in food and beverage industries.