GLG Life Tech Corporation Announces Acceptance Of New Patent Applications For Separation Methodologies Of Rebaudioside B, Rebaudioside D And Steviolbioside
VANCOUVER, British Columbia, Jan. 5, 2011 (GLOBE NEWSWIRE) -- GLG Life Tech Corporation (Nasdaq:GLGL) (TSX:GLG) ("GLG" or the "Company"), the vertically-integrated leader in the agricultural and commercial development of high quality stevia, announces its patent application for the separation methodologies of rebaudioside B, rebaudioside D and steviolbioside has been accepted by the State Intellectual Property Bureau of the People's Republic of China. The extraction technology, designed by the Company's research and development experts, is part of an ongoing effort to improve the taste and quality of its stevia extract products and to continually improve processing efficiencies.
Within the stevia leaf can be found 10 major steviol glycosides in varying levels according to the plant's agricultural region of origin. Rebaudioside A (RA) and stevioside (STV) are the two main steviol glycosides currently extracted and utilized as sweeteners. Other steviol glycosides, such as rebaudioside B, rebaudioside D and steviolbioside, are also found within a final stevia extract product. While often present in small quantities, even trace amounts of these glycosides can significantly affect taste in a finished product. GLG's research and development team has successfully created technology to separate rebaudioside B, rebaudioside D and steviolbioside from the other steviol glycosides, a unique process enabling GLG to continually provide its customers with higher purity, better tasting products.
Kevin Li, Vice President of Technology, stated, "We are very pleased that our three patent applications have been accepted. The steviol glycosides within the stevia plant have similar molecular structures making it very difficult to isolate any one from the other completely. Even though RA and STV are the two best tasting components among these steviol glycosides, a tiny amount of the other steviol glycosides can cause unwanted taste changes in application within food and beverages. With technology such as this, we are even further able to eliminate unwanted taste changes and keep the taste of our products consistent from batch to batch."
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