Poor aqueous dissolution limits the concentration and bioavailability of steviol glycosides in commercial applications. Overcoming this physical constraint allows for more versatile formulation and improved sensory delivery.

Natural high-intensity sweeteners exhibit lingering bitterness and off-notes that limit consumer acceptance. Reducing these sensory defects allows for higher concentration levels in beverage products without compromising flavor profile.

Natural and synthetic sweeteners often suffer from lingering bitterness or metallic off-notes. Eliminating these sensory defects improves consumer acceptance and flavor fidelity.

Crude botanical extracts contain complex mixtures of secondary metabolites that hinder the isolation of specific bioactive glycosides. Reducing these impurities is essential for achieving therapeutic-grade concentrations and standardized pharmaceutical efficacy.