Enzymes in Sweeteners Production

Abstract

The eco-friendly and highly specific nature of enzymes has made these biocatalysts widely used in the production of sweeteners. Traditionally, their application is mostly associated with the production of starch-derived high-calorie sugars, and at a minor scale, to the production of invert sugar syrup. Such pattern still stands, albeit with significant developments toward improved biocatalysts for those roles. These improvements have involved several approaches such as enzyme screening/modification through genetic or chemical approaches, and enhanced enzyme formulations. Additionally, in recent years, the public perception on the impact of diet in public health has established the need for alternative low-calorie sweeteners. These abridge a diversity of compounds, from high-intensity sweeteners to oligosaccharides with low sweetening power but with a prebiotic role. The present work aims to provide an updated overview of the current enzyme-based processes in the production of sweeteners. The rationale underlying the enzymatic approaches as preferred alternative to chemical routes is addressed. Specific insight is given on the operational conditions implemented in the enzymatic processes and on biocatalyst development, while also providing the scope for the different types of sweeteners manufactured enzymatically. The key issues on industrial scale sweetener production are discussed. Finally, foreseen developments in the field are also suggested.