Glucosyl Steviol Glycosides are produced by the enzymatic transglucosylation of steviol glycosides extracted from Stevia rebaudiana leaves. The addition of glucose units to the steviol glycoside backbone significantly improves the taste profile by reducing the characteristic bitter and licorice-like aftertaste of unmodified stevia. The resulting product has a cleaner, more sugar-like sweetness. Glucosyl steviol glycosides are approved in Japan, China, and other markets. They exhibit excellent stability across a wide range of pH and temperature conditions, making them suitable for processed food applications.