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Rebaudioside a From Multiple Gene Donors Expressed in Yarrowia Lipolytica

Residue Monograph prepared by the meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), 82nd meeting 2016

Year of publication 2016

Pages 6p.

Publisher FAO ;

Product type Meeting

Edition 1

Synopsis (short abstract) Prepared at the 82nd JECFA (2016) and published in FAO JECFA Monograph 19 (2016), superseding specifications for Oxidized starch included in the specifications for Modified starches prepared at the 79th JECFA (2014), published in FAO JECFA Monographs 16 (2014). An ADI “not specified” was established at the 26th JECFA (1982). Rebaudioside A is a steviol glycoside composed predominantly of rebaudioside A with minor amounts of other steviol glycosides such as rebaudioside B, rebaudioside D, rebaudi oside M, and stevioside. Rebaudioside A is obtained from the fermentation of a non-toxigenic non-pathogenic strain of Yarrowia lipolytica that is genetically modified with heterologous genes from multiple donor organisms to overexpress steviol glycosides. After removal of the biomass by solid-liquid separation and heat treatment, the process involves concentration of the steviol glycosides (e.g. by resin adsorption), followed by purification of the rebaudioside A by crystallization and drying. I on exchange resins may be used in the purification process. The final product may be spray-dried.

Meeting Session Number Sess. 82

Language English

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    Rebaudioside a From Multiple Gene Donors Expressed in Yarrowia Lipolytica
    Residue Monograph prepared by the meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), 82nd meeting 2016
    2016
    Also available in:
    No results found.
    Prepared at the 82nd JECFA (2016) and published in FAO JECFA Monograph 19 (2016), superseding specifications for Oxidized starch included in the specifications for Modified starches prepared at the 79th JECFA (2014), published in FAO JECFA Monographs 16 (2014). An ADI “not specified” was established at the 26th JECFA (1982). Rosemary extract is obtained from ground dried leaves of Rosmarinus officinalis L using food-grade solvents, namely, acetone or ethanol. Solvent extraction is followed by fi ltration, solvent evaporation, drying and sieving to obtain a fine powder. Additional concentration and/or precipitation steps followed by deodorisation, decolourisation and standardisation using diluents and carriers of food grade quality maybe included to produce the final product. Rosemary extract is characterised by its content of phenolic diterpenes, carnosic acid and carnosol, the principal antioxidative agents. Other antioxidant components present include triterpenes and triterpenic acids . Rosemary extract is identified by the total content of carnosol and carnosic acid as a ratio of reference volatile compounds which are responsible for flavour. The product of commerce can be standardized to a total carnosic acid and carnosol content up to 33%.
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    Steviol Glycosides from Stevia Rebaudiana Bertoni (Tentative)
    Residue Monograph prepared by the meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), 82nd meeting 2016
    2016
    Also available in:
    No results found.
    Steviol glycosides consists of a mixture of compounds containing a steviol backbone conjugated to any number or combination of the principal sugar moieties in any of the orientations occurring in the leaves of Stevia rebaudiana Bertoni including, glucose, rhamnose, xylose, fructose, and deoxyglucose. The product is obtained from the leaves of Stevia rebaudiana Bertoni. The leaves are extracted with hot water and the aqueous extract is passed through an adsorption resin to trap and concentrate th e component steviol glycosides. The resin is washed with a solvent alcohol to release the glycosides and the product is recrystallized from methanol or aqueous ethanol. Ion exchange resins may be used in the purification process. The final product may be spray-dried.
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