Advanced Stevia Extraction: Optimized Glycoside Production

The original patent (Stevia extracts) disclosed a process for preparing compositions comprising steviol glycosides. However, the existing process has limitations in terms of RebM content, sweetness intensity, and flavor profile. The present invention addresses these limitations by introducing a cultivar selection module, processing module, and real-time monitoring system to optimize stevia extract production and create novel applications.

The present invention provides a novel and non-obvious solution to the limitations of existing stevia extraction processes by introducing a cultivar selection module, processing module, and real-time monitoring system. The invention's novelty lies in the combination of these components, which enables the optimization of stevia extract production, enhancement of sweetness intensity, and creation of novel stevia-based flavor enhancers.

Alternative embodiments of the invention include using different types of sensors for real-time monitoring, implementing various blending ratios for stevia-based sweeteners, and utilizing different molecular techniques for generating Stevia rebaudiana cultivars with improved RebM content.

The present invention has significant commercial potential in the food and beverage industry, particularly in the development of low-calorie sweeteners and flavor enhancers. The invention's ability to optimize stevia extract production and enhance sweetness intensity makes it an attractive solution for manufacturers seeking to reduce sugar content in their products.